Oxygen infusion to a finished product...I have a question

[OBG]

Posing this question to the mechanical engineers and chemists as well as the hobbyists among us...we all know that whiskey traditionally improves with aging, during which the liquor undergoes constant chemical changes, where some from the charred oak of the barrel itself, acts like a filter, trapping the large-molecule forms of alcohol (methanol, butanol, propanol) that give young whiskey such a rough edge. We also tend to agree that that although the typical "white dog" is meant to be consumed shortly after bottling, "airing out" a recently distilled "home recipe" helps to mellow it by allowing some of these same undesirables to evaporate, naturally improving the taste. I know of a South Carolina company that patented a medal winning process of using ultrasound and oxygenation to accelerate the aging process. Has anyone used simple oxygenation to accomplish similar results to airing out the product and mellow it in a shorter time? And if so, what is your opinion about the cost benefit to the process in terms of angel share lost to evaporation during oxygenation? Certainly, someone out here has used a simple aquarium pump or cylinder oxygen to bubble through their finished product before proofing and bottling. Seems like it would be an improvement to capping the 'ol mason jar with a coffee filter or a paper towel for a few weeks and setting it on a shelf to "breathe"

[Dnderhead]

ill just say both work to a limited existent.