Beer does not respond well to sunlight (develops "skunky" flavor notes). That is why premium beer is kept in brown bottles.pucho812 said:We have a distillery out here that has a patent for making booze, Basically it is best described as if you leave something out in the sun it ages faster. So they theorized that concept into aging spirits and it proved positive when tested with the science machines. So by leaving the spirits with wood chips to age and blasting it with intense light, they can take a new spirit and age it to the same chemical makeup of a 20 year old spirit in a matter of 6 days. Now I don't know if their spirits truly taste like 20 year old spirits but they are smooth and tasty.
JohnRoberts said:Beer does not respond well to sunlight (develops "skunky" flavor notes). That is why premium beer is kept in brown bottles.
JR
living sounds said:So they basically mix wood chips from a cask and relatively recently distilled wiskey in an ultrasonic cleaner, let it run for 20 minutes and declare it vintage?
Got to try that with some cheap scotch... ;D
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