Abstract:
A system and method for aging an alcoholic beverage, having a first housing, a second housing holding a liquid therein, the second housing having a wooden wall and positioned inside the first housing, and a gas transfer system fluidly coupled to the interior of the first housing, the gas transfer system executing a method, the method including (A) execute a complete pressurization cycle, the complete pressurization cycle comprising (i) causing a gas within the gas transfer system to pressurize the interior of the first housing to a first pressure for a first period of time, and, (ii) after the first period of time, causing the gas to pressurize the interior of the first housing to a second pressure less than the first pressure for a second period of time; and (B) repeat the complete pressurization cycle a plurality of times.
Abstract:
A cocktail smoking chimney for infusing smoke into a beverage includes a sealing base having a top major surface, a bottom major surface, and a smoke transfer opening located at the bottom major surface. The cocktail smoking chimney includes a chimney stack having an upper end, a lower end, and a central opening extending from the upper end to the lower end of the chimney stack. The central opening of the chimney stack is in fluid communication with the smoke transfer opening formed in the bottom major surface of the sealing base. A porous screen is disposed inside the central opening of the chimney stack, adjacent the upper end of the chimney stack that is configured for holding wood chips or wood powder that are burned for generating smoke. The cocktail smoking chimney includes a source of positive air pressure in communication with the central opening of the chimney stack for creating a vacuum within the central opening that draws the smoke from the screen and forces the smoke to flow toward the lower end of the chimney stack and toward the smoke transfer opening formed in the bottom major surface of the sealing base.
Abstract:
A device for infusing smoke flavor into beverages includes a board, at least one recessed smoking well, an infuser and tubing. The board has a board thickness. The at least one recessed smoking well is recessed into a top surface of the board. The infuser is housed inside of the board. The infuser is configured to create smoke. The infuser includes a fan configured to direct the smoke created. The tubing connects the infuser to the recessed smoking well. Wherein, once lit, the infuser is configured to direct smoke it creates through the tubing and into the recessed smoking well. Whereby, the device is configured to infuse smoke flavor into a glass containing the beverage positioned in the recessed smoking well by directing smoke created from the infuser through the tubing and into the recessed smoking well.
Abstract:
An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.
Abstract:
A method and apparatus for aging spirits using a novel wooden medallion, where the method requires selecting a type of wood, washing the wood, roasting the wood, and contacting the wood with an ethyl or ethanol alcohol based liquid product.
Abstract:
A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).
Abstract:
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.
Abstract:
The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided.
Abstract:
The present invention provides a method for assisting in the distillation or heating of a liquid commodity and the method includes providing a liquid commodity and irradiating the liquid commodity directly with radio frequency energy. The method is useful for generating vapor, be it vapor in the form of by-products to be further handled and/or disposed of, or vapor that is to be subsequently cooled in a condensing step to return to a liquid state.
Abstract:
A method of aging of alcohol following bottling of the alcohol. The method comprising the steps of fermenting a mash and then distilling the mash to form a concentrated alcohol and temporarily storing the concentrated alcohol within a wooden container to barrel age the concentrated alcohol. During the bottling process, either before the alcohol is added to the individual bottling container or once the alcohol is added individual bottling container, at least one of wood chips, wood shavings and/or wood pieces are added to the interior cavity of the individual bottling container so that the alcohol, once bottled within the individual bottling container, can intimately mix and engage with the wood chips, wood shavings and/or wood pieces and continue the barrel aging process following bottling of the alcohol up until the point in time at which the alcohol is consumed.