Micro-Oxygenation of Spirits during aging
Posted: Mon Jan 16, 2012 11:00 am
I know that some winemakers use the process of micro oxygenation to help accelerate the aging of tannic red wines.
In wines very small quantities of O2 are bubbled through the wine to help accomplish this.
I was wondering if anyone had heard of it being used in accelerated aging of say, whisky?
In wines very small quantities of O2 are bubbled through the wine to help accomplish this.
I was wondering if anyone had heard of it being used in accelerated aging of say, whisky?