Plonk Reactor: Age Liquor 20 Years in 6 Days?
April 13th, 2015Via: Wired:
The whiskey renaissance has the world clamoring for well-aged hooch, but the so-called brown spirits—whiskey, brandy, rum—have one widely-publicized problem. It takes time, and lots of it, to make them. Or at least to make them taste good.
The booze industry has been looking for shortcuts to the aging process virtually since its inception, ranging from dumping extra oak chips into barrels of whiskey to artificially heating and cooling them to rapidly simulate the passing of seasons. While some of these tools have had modest levels of success, many have been complete failures. In fact, even Jesus weighed in on the dangers of trying to hasten the processes of nature when he said, “No one puts new wine into old wineskins; or else the new wine will burst the wineskins and be spilled, and the wineskins will be ruined.” (Luke 5:37)
If Bryan Davis has his way, that’s all about to be totally upended, sacrilege or not. Davis has come up with a method of producing spirits that taste like they’ve been aging in the barrel for 20 years, but his process only takes six days. Davis doesn’t accelerate the aging process like so many of the methods that have been tried in the past. Rather, he shortcuts it by taking new distillate and running it through his proprietary chemical reactor. Davis’s device forces the creation of the same key chemical compounds that give a well-aged spirit its unique character. Give him a week, and Davis says he can create a booze that tastes decades old.
