Here it is - aging beverages

[Rocky_Creek]

( At this point it seems more of a dream than a reality, in fact I would say this is a young internet reader from Distiller, New Distiller or Homedistiller who has yet to grasp a differance between aging and flavoring. Charing oak and then cutting it to very small particles including the red layer might have its uses. RC )



BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to an article for aging beverages and in particular alcoholic liquors such as whiskey, brandy, wine and beer.

2. Description of the Prior Art

Heretofore, alcoholic liquors such as whiskey have been aged in wooden barrels or casks which are charred on the interior prior to placing the liquor therein. The preferred wood for the barrels is white oak which is becoming scarce and very expensive. The liquor is aged in the barrels for several years while the liquor reacts with the charred wood and in general the longer the aging period the finer the liquor. The barrels are usually stored in bonded warehouses which may be temperature controlled thereby requiring valuable storage space for long periods of time. Thus, it is apparent that the cost of properly aging liquor contributes significantly to the overall cost of the final product. For certain premium liquors the problem is compounded since the expensive barrel may not be reused.

In an effort to speed up this aging process various methods and devices have been developed. Many ways have been proposed to increase the interior surface area of the barrel

in order to speed the aging process. These proposals have had some beneficial result but were not totally satisfactory since sufficient surface area could not be attained.

Attempts were also made to use wooden blocks, pellets or chips and other substances such as charcoal in porous containers submersed in the liquor, the theory being that the large total surface area of the pieces would speed up aging; however, this was not a satisfactory solution and did not meet with success. The use of small particles resulted in escape of particles from the container causing obnoxious sediment and also resulted in improper aging. Improper aging resulted from two independent causes. Firstly, the liquor was not circulated and only the liquor adjacent the particles was aged. Secondly, in many instances the particles were formed prior to charring and as a result the proper chemical reactions could not take place.

When the wood is properly charred, an interior layer is formed that plays an important roll in the aging process. The so called "red layer" or "red caramel" must be present in order to cause the reaction with the liquor which results in proper aging. When small particles are charred they usually char all the way through leaving no "red layer" and therefore improper aging and poor whiskey coloration results.

Due to the high cost of properly aging liquors most whiskeys produced today are aged while at 190-200 proof and are thereafter cut using water to reduce their alcoholic content. Many whiskeys are really only a blend of aged whiskeys and neutral spirits. Sixty-five percent of some whiskey blends is merely unaged neutral spirits that give the whiskey a burning and harsh taste.

SUMMARY OF THE INVENTION

The present invention contemplates an inexpensive means for decreasing the aging time of liquor and for continuing the aging process after the liquor is bottled thereby improving the quality of inexpensive liquors.

The present invention may be used by distilleries to eliminate the need for expensive wooden barrels while also reducing the aging time. Using the present invention the liquor may be aged in large enclosed containers that may be made of stainless steel, glass or other noncorroding material. The containers may be reused thereby eliminating the cost of the barrels. The need for warehouse space is reduced since the aging time is shortened and the liquor can be turned out quicker.

The invention also has a significant application for home use. When made in a small size the invention may be placed in a bottle of inexpensive liquor and in a few months the quality will improve to that of much more expensive liquors. A few months aging in the bottle using the present invention is equivalent to a few extra years of barrel aging.

The present invention achieves its extraordinary results by taking into account the function of each layer of material in a charred barrel while also providing substantially increased surface areas. The invention uses pieces of both the charred wood and the "red layer". The charred wood pieces provide a filtering and purifying action while the "red layer" pieces cause the necessary chemical reactions to take place.

The surface area of the wood particles is greatly increased because of the small particles used. The total surface area greatly exceeds that which may be provided by a barrel and therefore the aging process is accelerated. The "red layer" is directly exposed to the liquor and therefore the chemical reaction takes place faster while the pieces of charred wood perform their purifying function.

Another important feature of the present invention is that the aging device is provided with a floatation means which serves two important functions. Firstly, it enhances circulation of the liquor through and passed the wood particles. The slightest movement of the container, even the vibrations of one walking in a room, will cause the floating device to move about thereby exposing more liquor to the wood particles by creating a circulation passed the wood. Secondly, when used in a bottle for aging the device will float upwardly and away from the pouring spout when liquor is being dispensed; therefore, the device will not block the flow of liquor from the bottle.

It also has been discovered that the liquor ages faster after it is cut from the usual 190-200 proof to about 85 proof. Thus, use of the present invention for bottle aging at the lower proof becomes particularly advantageous and results in rapid aging and improvement of the liquor.

The pieces of wood are retained in a cylinder formed of filter paper thereby preventing the escape of particles of wood that would prove to be obnoxious to a home user.

The primary objective of the present invention is to reduce the time required to age liquor.

Another objective is to eliminate the need for expensive wooden barrels for aging liquor.

Another objective is to provide a means for aging liquor in a bottle.

Another objective is to provide a means for improving the quality of an inexpensive liquor.

The above-mentioned objectives and advantages of the present invention will become apparent from the detailed description of the invention which follows and from the drawings referred to therein.

DESCRIPTION OF THE DRAWINGS

FIG. 1 is an elevational view of one embodiment of the present invention shown unassembled.

FIG. 2 is an elevational view of the device of FIG. 1 shown assembled.

FIG. 3 is a vertical section of the device of FIG. 2.

FIG. 4 is an elevational view of an embodiment having an extended length.

FIG. 5 is an elevational view of another embodiment of the present invention.

FIG. 6 is a vertical section of the device of FIG. 5.

FIGS. 7 and 8 show the present invention being used in a bottle.

FIG. 9 is a vertical section of a commercial embodiment of the present invention.

DESCRIPTION OF THE INVENTION

The present invention contemplates the use of a volume of wood particles of a granular consistency and about the size of large coffee grounds so that a large total surface area is provided by a small volume of particles. The wood particles should be essentially dust free since dust would serve no useful function and would only tend to fill the spaces between the adjacent particles and prevent the flow of liquid through the spaces. The particles should be made preferrably of white oak, but this is not essential to obtaining beneficial results from the invention.

The preparation of the particles is important if the desired results are to be achieved. In preparing the wood a clean piece of wood must be obtained and charred using techniques well known in the art of aging liquor. The wood may be passed through a high temperature gas flame similiar to that used to char whiskey barrels. Alternatively, the block could be charred by placing it in a high temperature oven. After charring the particles are then formed using a very coarse scraping device such as a rasp or a slow speed large toothed saw. The rasp is used to remove all of the char and the "red layer" thereby producing particles of char, "red layer" and plain wood. Dust particles may be blown or vacuumed from the wood particles. The charred and "red layer" particles could at this point be merely placed in the liquor and the liquor allowed to age; however, the liquor would have to be subsequently filtered which may not be acceptable.

An alternate method of producing the desired wood particles would be to first form the particles as previously described and then remove the dust. The particles may then be controllably roasted at different times or temperatures to produce char particles and "red layer" particles. If roasting is controlled properly and terminated at the proper time the particles will become "red layer" particles just prior to charring.

It is contemplated that the wood particles may be rolled in standard filter paper in a manner similiar to the rolling of cigarettes. Equipment substantially identical to cigarette making machinery may be used for mass production.

The wood particles are loosely packed in filter paper cylinders that may have a diameter similiar to that of a cigarette. The packing density must be such that liquor may flow between the particles just as air and smoke may flow through a cigarette. The paper packed particles are then ready for packaging in a container as shown in the drawings.

Referring to FIG. 1 there is shown one embodiment of a capsule contemplated for use with the present invention. The capsule comprises a tubular body 10 and a cap 12. Body 10 and cap 12 are formed of a thin light weight material that is inert in alocholic beverages. It is contemplated that body 10 and cap 12 will be molded from plastic having a thickness just sufficient to make the members self supporting. Thinness is essential so that weight is maintained at a minimum to make floatation easier.

Body 10 is tubular and hollow having a closed end 14 and an open end 16 about which is formed an outwardly extending annular flange 18 which may be used to support the body during insertion of the wood particles and mounting of the cap. Thus, the flange 18 is formed somewhat thicker than the body so that added strength is provided. Just below the flange 18 an outwardly extending annular dimple 20 is provided, the function of which is to retain the cap 12 in place after assembly. Longitudinal slots 22 are formed in body 10, the ends of the slots are spaced from end 14 and dimple 20.

Cap 12 includes a hollow upper cylindrical portion 24, an outwardly extending flange 26, and a downwardly depending skirt 28. Skirt 28 has a diameter that will fit snugly into opening 16 of the body 10 as shown in FIG. 3. Formed at the end of skirt 28 is an outwardly extending annular dimple 30 that is configured to fit into the concave inside surface of dimple 20 of body 10 when the cap is pressed onto the body as shown in FIGS. 2 and 3. Flange 26 is somewhat thicker than the remainder of the cap so that force may be applied thereto when inserting the cap onto the body. As dimple 30 passes through opening 16 the skirt 28 must compress slightly. It may be desireable to form a few vertical slots in skirt 28 to allow for the compression. Cap 12 includes a horizontal inner wall 32 shown in FIG. 3 which defines a closed space 34 within cap 12. The purpose of space 34 is to cause the assembled device to float when placed in liquid. The volume of the space must be sufficient to cause floatation and will be determined by the weight of the capsule and the density of the liquid. It is desirable that the space volume be such that the capsule floats as low in the liquid as possible with just a small portion of the cap showing above the liquid.

Referring to FIG. 3 there is shown a filter paper cylinder 38 containing wood particles 36 said cylinder being formed as previously discussed. The filter paper cylinder 38 is inserted in body 10 and extends from end 14 to the lower edge of dimple 20. The internal diameter of body 10 is such that the cylinder 38 will easily slide in place when dry. After the wood particles become soaked they swell and hold the paper 38 firmly against body to prevent the escape of any particles through slots 22, the ends of which are spaced from the ends of the filter paper cylinder 38, while still allowing a flow of liquid into and out of the capsule. The use of filter paper prevents the formation of any sediment on the bottom of the bottle from the wood.

Referring to FIG. 4 there is shown a capsule with an extended body 10 formed with a reinforcing ring 40 midway the body to give added strength. The extended body may be used to hold larger volumes of wood particles for use with larger beverage containers that require more wood volume.

FIGS. 5 and 6 show an embodiment wherein the floatation means is a piece of low specific gravity material such as cork or a material of the type that has encapsulated pockets of air such as an expanded plastic foam. In this embodiment the need for the enclosed space 34 is eliminated but a longer body is required to accommodate the floating material 42 which is inserted in the body above the wood particles. Of course a cap similiar to that shown in FIG. 3 without the wall 32 could be used and the material 42 could be inserted in the cap. The remaining elements of FIGS. 5 and 6 are similiar to those of FIGS. 1 to 3 and are therefore identified by the same numbers.

The capsule as illustrated is contemplated for use in liquor bottles and should therefor have a flange diameter of less than three quarters of an inch so that the capsule fits in the bottle. For a fifth or a quart bottle, it is estimated that a volume of wood particles having a length of about three quarters to one inch and the diameter of a standard cigarette would provide desired results in a reasonable period of time. For half gallon and gallon containers the volume of wood required would be proportionally greater and extended bodies such as that shown in FIG. 4 could be used.

Referring to FIGS. 7 and 8 there is shown a capsule 50 inserted in a bottle 44 containing liquor 48 and having a standard pouring spout 46. Because of the use of a floatation means capsule 50 floats low in the liquor. The use of a floatation means is unique and provides two significant advantages.

The first advantage is pertinent to bottle use in that the capsule floats out of the way when pouring as shown in FIG. 8. Without the floatation means the capsule would block the neck of the bottle and interfere with pouring.

The second and more important advantage provided by the floatation means is that it aids in circulation of liquor through the capsule so that proper aging results. The floating capsule easily moves from place to place through the liquid whenever the bottle is moved by the slightest amount. Any vibration or even a person walking on some types of floors will cause movement of the capsule resulting in beneficial circulation.

It must be clearly understood that the invention is not limited to use in bottles alone, but may be used by commercial distilleries in large containers such as drums or tanks thereby eliminating the need for barrels. The capsule used for commercial operations could be much larger and could be designed so that the wood particles could be replaced and the capsule itself reused. Such a device might have a screw top and would be formed of a somewhat sronger and more durable material.

In large commercial operations where liquor is aged in tanks or vats, it may be desirable to have the ability to periodically charge the wood particles. Referring to FIG. 9 there is shown a vat 52 having a cover 54 attached thereto. Mounted on the cover 54 is a motor 56 adapted to drive an agitator 58. Two depending capsule holders 60 extend downwardly into a liquor 62 and support capsules 64. Holders 60 have removable caps 66 through which capsules 64 may be removed and replaced. Holders 60 are apertured to allow liquor to flow therethrough. Capsules 64 may be constructed as previously described except that a floatation means is not necessary. For economy it may be desirable to have motor 56 operated by a timer so that the agitator is only driven periodically to move liquor from the bottom of the vat into the vicinity of the capsule 64. It is only necessary to agitate the liquor a few times a day, four being sufficient.

It is to be understood that only relative agitation between the liquor and the capsule is necessary and this can be accomplished by moving the liquor or rotating the capsules. The agitator could extend into the side or bottom of the vat, but then a sealing problem would be encountered.

It should also be pointed out that for commercial operations the aging may take place after the liquor is cut to a lower proof. The greater volume of liquor could be easily accommodated in large tanks and the decreased aging time resulting from use of the device of the present invention and aging at a lower proof of say 80 to 100 would result in a substantial cost savings. It is also contemplated that distilleries could bottle cut but unaged liquor, including a capsule in the bottle so that aging takes place during the distribution period and while the bottle sits on the retailers shelf.

Thus, the present invention provides an apparatus and method for decreasing the aging time of liquor and eliminating the need for the expensive barrels theretofore used for aging. The apparatus may be used in bottles to age liquor or to improve already aged liquor and make it finer. Commercial applications of the invention contemplate the aging of liquor in drums or large tanks at either the high 190-200 proof level or preferably at 80-100 proof thereby speeding up the process.

The use of fine particles of wood including particles of char and particles of "red layer" assures a rapid and proper aging of the liquor due to the large total surface area presented by a small volume of wood. The use of a filter paper wrap to retain the particles prevents the formation of any obnoxious sediment while allowing a flow of liquid through the capsule. The floatation means assists in causing a liquid circulation passed the particles and assures proper aging while also making the capsule particularly adaptable for use in bottles.

The invention may be used in the aging of all liquors such as whiskey, brandy, beer and wine.

It is apparent that the present invention could radically change the entire liquor industry and result in reduced costs to the consumer.

[Tater]

Chemist what do you think?

[Guest]

I did see one false statement on this Rocky, the fellow was saying bourbon was aged at 190-200 proof, according to law bourbon cannot be made above 160 and not barreled above 125 proof.

[Rocky_Creek]

Guest. One of the reasons I saqid the guy is young and is probably reading the net, he has bad information obviously he is not in the industry or very knowledgeable. He completely ignores oxygen. His idea is about flavoring, not aging. On the other hand he does not use the word bourbon, he says whiskey.

[The Chemist]

I haven't read it all, but I think I have before. There are several patents along these lines. But because of confidentiality concerns, about all I can say is to agree with the posts above. Sorry.

[Harry]

Guest. One of the reasons I saqid the guy is young and is probably reading the net, he has bad information obviously he is not in the industry or very knowledgeable. He completely ignores oxygen. His idea is about flavoring, not aging. On the other hand he does not use the word bourbon, he says whiskey.

Fully agree, Rocky. No oxygen, no aging. Aging is an oxydation process which continues while ever the spirit is in wood. That's why a Lagavulin 18 yo tastes different to a Lagavulin 12 yo, even though they are the same batch, but some barrels are left to age longer.

On the subject of aging, the optimum time in wood for bourbon is six years. After that, it tends to become too woody and a bit too much tannin, according to recognised world experts. Personally, I think that's a matter of taste. One man's meat...as they say.

Getting back to oxydation...that's the reason oak chips don't work too well for aging. Oak chips in fluid don't breathe. They are not in contact with air. The spirit can leach out flavinoids, tannins, & colour, but there's no air to interact and react with the acetaldehydes etc., or to react with the ethanol itself and create acids, complex esters etc....all part of the aging process. And what about the part that nitrogen plays? Nobody says much about that, but air is only 20% oxygen. Nitrogen makes up 79%, the small amount left is a mix of many gases.

If you want to see some interesting experiments on aging read this (2 pages, pertaining more to wines, but still relevant)...
http://distillers.tastylime.net/library ... /index.htm" onclick="window.open(this.href);return false;" rel="nofollow

And if you REALLY want to get right into this oak aging subject, this one is from 1986. That's how long the info has been around in the public domain, regardless of some corporations's attempts to claim 'proprietary privilege'...
http://distillers.tastylime.net/library ... /index.htm" onclick="window.open(this.href);return false;" rel="nofollow

I guess the fellow who applied for that patent you posted didn't bother reading any of these, or else it didn't fit with his ideas.

----------------------------

[Harry]

Good post Harry.

I agree that the different componenets of booze oxidizin' in the presence of white oak or fruit wood is an excellent way to smooth and excellerate "aging", but it's not the only way.

I have to strongly disagree with yer flat statement:

No oxygen, no aging. Aging is an oxydation process which continues while ever the spirit is in wood.

Booze in an air-tight sealed bottle stored in a closet that never changes temperature will smooth and "age" with time alone.

While no shachet, extract, liquid smoke, etc, will ever give the taste of a barrel aged booze, barrel agin' is not the only way to age. Nor does agin' require oxygen or wood.

I've had many a wonderful oat whiskey, white rum, and brandy change from nice to majic while sealed in glass with time alone.

Well gee, THM. I'm not about to disagree with your personal observations. But I must ask...are we really still talking about 'aging' as the beverage alcohol producers of the world call it? Or are we now talking about the tendency for ALL ethanol-laden beverages to 'smooth' over time, regardless of the storage conditions?

Perhaps you do indeed make a 'good likker' to begin with. This would account for your experiences. Remember this: Beverage 'aging' as we now know it, was virtually unheard of before the 19th century, when it was discovered by accident in several places almost at the same time. Check the history.

Just so you don't misunderstand what I'm saying, I too have many times noted this 'smoothing' of my distillations in glass, also without any interference by me after bottling. I'd like to think it's because I made a superior spirit to what the commercial outfits produce. Whatever, it's a nice drop. But it's not to be compared with the same batch casked and aged by traditional methods.

You should do the same...bottle some, cask some, of the same batch. Then test 'em in 6 months & see (or better still, report here) what differences there are. Only by comparing both methods from the same distillation can you be sure that what you are trying to say is gospel or otherwise.

[The Chemist]

On the scientific end, and some distillers too, we make a distinction between "aging" and "maturation". "Aging", in a bottle will smooth the harsh distillate, but is not the same as "maturing" in oak. Your experiment above will not give useful results, due to the wood extractables which will be present in the casked product, but not the bottled.

[Harry]

That was my point, Chemist. It's like trying to compare apples & oranges. While we may differ on the exact terminology, aging, maturation, whatever, the fact remains that without oxydation there can be no aging (maturation) of spirit.

Perhaps the 'smoothing' I refer to in bottle should properly be called 'Hydrolysis', since that is the other mechanism in play apart from oxydation in barrel aging. Hydrolysis requires no oxygen, just water, as you no doubt are aware. This process would go on in an airtight bottle, and a breathing cask. But oxydation can only occur in the presence of oxygen (obviously) which is in cask.

So the bottom line would be that newmake spirit in airtight glass will hydrolyse, and newmake spirit in cask will both hydrolyse and oxidize, the sum of which is the process required for aging or maturation.

This is not 'hair-splitting'. This is just an attempt to point out to THM and others that what they observe re bottled spirits is indeed real, but it is not true aging, but rather a small part of a complex process.

For those who don't know, hydrolysis is the splitting of a compound (ethanol, esters) into fragments by the addition of water, the hydroxyl group being incorporated in one fragment and the hydrogen atom in the other, thus forming new compounds. The old distillers called it 'marrying' because (without modern chemistry knowledge) they saw it as a union of water and spirit. Amazing how close they were.

I hope this explanation clears it up. If not, well there's not much point pursuing it. What' your take on it , Chemist; THM?

[The Chemist]

Agreed that there is little point in persuing the topic. There is VERY little information on the "marrying" part--I know of a couple of Japanese papers, but that's about it. I think just the recognition that there are many intertwined processes going on, many of which are little understood, is about all we can do. We know the traditional ways work!

[Guest]

While no shachet, extract, liquid smoke, etc, will ever give the taste of a barrel aged booze, barrel agin' is not the only way to age. Nor does agin' require oxygen or wood.

Hmmm...don't be too sure of that. Brown-Forman thinks otherwise. This whole aging thing as we know it may well become a thing of the past anyway. Why else would Brown-Forman be granted patents such as this?... United States Patent 6,344,226
Zimlich, III February 5, 2002

Not just to make an Early Times facsimile, surely! (makes one wonder just what IS in the bottle).

Here's an extract...
<ext>
EXAMPLE 7

Accelerated Oak Aged Alcoholic Beverage Production

Objective:

To develop a process to prepare an accelerated oak aged alcoholic beverage (having attributes of a mature oak aged whisky) in the shortest amount of time possible.

Procedure:

8640 ml of 125 proof whisky distillate was added to 3360 ml of deionized water in a 12 liter round flask. This gave a total of 12 liters of 90 proof whisky distillate. 180 grams of medium to dark toasted oak chips was added to achieve the standard ratio of 15 grams toasted oak chips per liter. The mixture was set in a water bath with a temperature of 50.degree. C. Pure oxygen was sparged for fifteen minutes daily. A dissolved oxygen reading was usually taken before and after sparging everyday (25-45 mg/l oxygen). This product was filtered after 9 days and the filtrate had a color of 17.4 lovibond.

Analysis of final product (reported in ppm):


Gallic Acid 2.8 Acetaldehyde 0.02
HMF 3.3 Ethyl Acetate 0.7
Furfural 7.6 n-Propanol 1.4
Syringic Acid 5.2 Isobutanol 6.5
Vanillin 8.6 Isoamyl Alcohol 17.6
Syringaldehyde 24.8 Total Fusel Oil 25.6
Ellagic Acid 255.8 Alcohol Content 45% (90 Proof)



After chemical analysis and prior to a sensory evaluation, the product was reduced to 80 proof and carbon treated with Norit Ultra C at a level of 0.3 gram/proof gallon to achieve substantially the same color as the Early Times.RTM. aged whisky. The mixture was filtered and submitted to an expert whisky sensory panel. The expert whisky sensory panel considered the product to be equal to Early Times.RTM. aged whisky.
</ext>

Source: USPatent Office http://tinyurl.com/8gzl4" onclick="window.open(this.href);return false;" rel="nofollow


.

[Harry]

Apologies...the guest was me (but you knew that )
The bloody login failed again.

[Guest]

I still haven't found the first patent (from RC), but it still seems familiar.

I am, however, familiar with the Zimlich patent. In addition to the wood process quoted, Zimlich uses an ethyl acetate extract of a conventionally matured product. This extract is then blended with their "accelerated" product, and this is what is evaluated in the last part of Harry's post. They do not claim that the "accelerated" product, alone, is comparable to ET.

[The Chemist]

Ooops--that guest was me--what's up with this log-in stuff?