IES970187A2 - Method and apparatus for ageing spirits such as whiskey - Google Patents
Method and apparatus for ageing spirits such as whiskeyInfo
- Publication number
- IES970187A2 IES970187A2 IE970187A IES970187A IES970187A2 IE S970187 A2 IES970187 A2 IE S970187A2 IE 970187 A IE970187 A IE 970187A IE S970187 A IES970187 A IE S970187A IE S970187 A2 IES970187 A2 IE S970187A2
- Authority
- IE
- Ireland
- Prior art keywords
- whiskey
- container
- wood component
- maturation
- matured
- Prior art date
Links
- 235000015041 whisky Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 12
- 230000032683 aging Effects 0.000 title claims abstract description 11
- 235000015096 spirit Nutrition 0.000 title abstract description 12
- 239000002023 wood Substances 0.000 claims abstract description 34
- 230000035800 maturation Effects 0.000 claims abstract description 16
- 230000008020 evaporation Effects 0.000 claims abstract description 6
- 238000001704 evaporation Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 238000010276 construction Methods 0.000 description 11
- 241000219492 Quercus Species 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 240000009089 Quercus robur Species 0.000 description 3
- 235000011471 Quercus robur Nutrition 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020046 sherry Nutrition 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 235000007575 Calluna vulgaris Nutrition 0.000 description 1
- 241000132536 Cirsium Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 240000008751 Quercus petraea Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015038 fortified wine Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000020088 irish whiskey Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
Landscapes
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
- Alcoholic Beverages (AREA)
Abstract
A method for ageing spirits, particularly whiskey, includes removing a generally matured whiskey from a first wooden cask and transferring the matured whiskey to a supplementary container (50) for storage and further maturation. The supplementary container (50) includes a wood component (65, 75,80,85) for the continued maturation of the whiskey contained therein. The container (5) comprises a bottle having a body (53) through which a wood component (65,75,80,85) is passed and fixed thereto. The wood component (65,75,80,85) thus has a surface exposed to the maturing whiskey and the air surrounding the bottle. This facilitates the natural evaporation of whiskey components to simulate the evaporation phenomenon of wooden casks. The wood components (65,75,80,85) are shaped to increase the surface area available for contact with the maturing whiskey.<Fig.1>
Description
METHOD AND APPARATUS FOR AGEING SPIRITS SUCH AS WHISKEY
The present invention relates to ageing spirits and more particularly to a method and an apparatus for facilitating the ageing of whiskey.
It is well known to use sherry casks in the production of whiskey for ageing and maturing to produce a full-bodied whiskey. It is also appreciated that the wood used for the ageing of whiskey in casks is important to the quality to the final product. European oak (Querns robar and Quercus sessilis) is considered the superior species.
The term whiskey used herein refers also to whiskey of
Scottish origin and other varieties of malt and/or grain based spirits. It will be appreciated that the apparatus of the invention may also be used for wines, fortified wines and other spirits requiring a maturation phase.
It is an object of the present invention to provide a method and an apparatus for facilitating the production of full-bodied flavoursome whiskies.
Accordingly, the present invention provides a method for ageing whiskey, the method including removing a generally matured whiskey from a first wooden cask and transferring the matured whiskey to a supplementary non-wooden container for storage and further maturation, the supplementary container including a wood component for the continued maturation of the whiskey contained therein.
The wood components are provided to facilitate the contact of the generally mature whiskey with an area of wood to add teristics to the whiskey.
further flavour rha^ax
Φ«Π0 PUBLIC INSPECTION
UNDER
SECTION 20 AND RULE 23
- 2 ^•78187
Preferably, the wood components include a surface exposed to the air surrounding the supplementary container so that natural evaporation of whiskey components may occur to simulate the evaporation phenomenon of wooden casks.
The supplementary container preferably comprises a glass or ceramic bottle or container.
In a preferred construction the supplementary container is a bottle for storage, distribution and sale of whiskey in a retail environment, the bottle comprising a body and a cap, in which a wood component is added to the bottle to provide an area of wood for contacting with the whiskey disposed therein and includes a surface contacting the air surrounding the bottle.
Preferably, the wood component passes through the body of the bottle and is fixed relative thereto.
Conveniently, means are provided to facilitate the expansion (or contraction) of the wood component.
The wood component used is preferably oak and most preferably European oak.
Advantageously, the wood component has been used as part of a cask in the maturation of sherry and/or spirits, preferably malt spirits. This arrangement facilitates the use of wood components from casks which have reached the end of their useful life.
The wood component is charred or has a layer of activated carbon to increase the complexity of the matured whiskey.
In one arrangement the wood component is free floating in
597 0 18 7
- 3 the bottle.
The wood component may be aesthetically shaped, by carving for example and may carry an indication of the origin, character and/or maturation date thereon.
The wood component may be crafted to present an object having a low volume and high surface area such as a ship in a bottle.
The invention will now be described more particularly with reference to the accompanying drawing which shows, by way of example only, one embodiment of container according to the present invention. In the drawing:
Figure 1 is a sectional side elevation combining four different constructions of the wood component for use with the supplementary container for ageing spirits.
Wines and spirits undergo a slow maturation process which is conducted in oak barrels to achieve the highest quality and most flavoursome product. Unfortunately, the demand for oak barrels is such that alternative or accelerated processes are sought. In the method of the present invention, a generally mature spirit, having undergone the stages of maturation in a oak barrel is transferred to a supplementary container where it is allowed to continue to mature further.
The supplementary container for ageing spirits comprises a bottle 50 having a glass body 52 and a cap 54. Four constructions of wood component are shown in Figure 1 in which the wood component presents a surface to the whiskey stored in the bottle. All four constructions need necessarily not be used together in one bottle.
S»7 018T4
- 4 In the first construction, a wood component 65 such as a shaped piece of toasted or charred European oak is freely floating within the bottle of whiskey. Further maturation of the whiskey is facilitated and the flavour is allowed to develop in the bottle over a storage period. The wood component 65 is optionally crafted to indicate the origin of the whiskey or a minimum maturation date 67. Other shapes may include a shamrock for Irish whiskey, a thistle or heather for Scottish whisky, figurines of animals or birds or a representative element from the logo or trade mark of the producer. For example, a grouse for Famous Grouse, a bell for Bell's whisky, a mortarboard for Teachers or a sailing ship for Cutty Sark.
The second, third and fourth constructions each comprise a wood component 75,80,85 which is secured to the glass body 52 of the bottle 50. The second construction comprises a wood component 75 which is is secured to the base 56 of the bottle 50, the third construction comprises a wood component 80 which is secured to the sloping area adjacent the neck 58 of the bottle 50 and the fourth construction comprises a wood component 85 which is secured to the curved side wall of the bottle 50. In each construction, the wood component 75,80,85 is either adhered to the inner surface of the glass body 52 or penetrates the wall of the body 52 to present a surface 77,82,87 to the air surrounding the bottle 50. The surface 77,82,87 presented to the air is flush with or protrudes marginally from the outer surface of the bottle body 52.
Each of the above constructions 65,75,80,85 allow generally mature whiskey to be bottled and presented for sale for a consumer.
S87 0 1 8 7
- 5 It is considered that the invention would have particular appeal in the marketing of whiskey and other spirits which improve with maturation.
It will of course be understood that the invention is not limited to the specific details described herein, which are given by way of example only, and that various modifications and alterations are possible within the scope of the invention.
MACLACHLAN & DONALDSON, Applicant's Agents,
Merrion Square, DUBLIN 2.
- 6 $970187
Claims (5)
1. A method for ageing whiskey, the method including removing a generally matured whiskey from a first wooden cask and transferring the matured whiskey to a supplementary non-wooden container for storage and further maturation, the supplementary container including a wood component for the continued maturation of the whiskey contained therein.
2. A non-wooden container for storage and retail sale of a generally matured whiskey, the container including a wood component for the continued maturation of the whiskey contained therein.
3. A container as claimed in claim 2, in which the wood component includes a surface exposed to the air surrounding the container so that natural evaporation of whiskey components may occur to simulate the evaporation phenomenon of wooden casks.
4. A container as claimed in claim 2 or claim 3, in which the wood component includes a charred layer or layer of activated carbon to increase the complexity of the matured whiskey and/or is aesthetically shaped, by carving for example, and carries an indication of the origin, character and/or maturation date thereon.
5. A container for whiskey substantially as herein described with reference to and as shown in the accompanying drawing.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE970187 IES77997B2 (en) | 1996-06-26 | 1997-03-13 | Method and apparatus for ageing spirits such as whiskey |
| PCT/IE1997/000043 WO1997049795A1 (en) | 1996-06-26 | 1997-06-26 | Container and method for ageing whiskey |
| AU31874/97A AU3187497A (en) | 1996-06-26 | 1997-06-26 | Container and method for ageing whiskey |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE960472 | 1996-06-26 | ||
| IE970187 IES77997B2 (en) | 1996-06-26 | 1997-03-13 | Method and apparatus for ageing spirits such as whiskey |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IES970187A2 true IES970187A2 (en) | 1998-01-28 |
| IES77997B2 IES77997B2 (en) | 1998-01-28 |
Family
ID=26319937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE970187 IES77997B2 (en) | 1996-06-26 | 1997-03-13 | Method and apparatus for ageing spirits such as whiskey |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU3187497A (en) |
| IE (1) | IES77997B2 (en) |
| WO (1) | WO1997049795A1 (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AUPP925199A0 (en) * | 1999-03-17 | 1999-04-15 | D'Arenberg Wines Pty Ltd | Oak/air flavour modification/storage of wine |
| DE10008759A1 (en) * | 2000-02-25 | 2001-11-22 | Siegmund Zschippang | Method of maturing alcoholic liquid, e.g. brandy, whisky, wine etc. or liquid suitable for cosmetic or therapeutic purposes, comprises placing rolled-up sheet of wood in bottle filled with liquid |
| GB2477308A (en) * | 2010-01-29 | 2011-08-03 | Nigel Short | Wooden insert for maturing whisky in a bottle |
| DE202012002676U1 (en) | 2012-03-16 | 2013-06-17 | Siegmund Zschippang | Means for improving the readability of product information inside transparent vessels |
| CN102888330B (en) * | 2012-10-18 | 2013-11-20 | 怀来县贵族庄园葡萄酒业有限公司 | Method for keeping bottled wine in storage |
| US10052787B1 (en) * | 2014-06-09 | 2018-08-21 | Thomas A. Petschke, JR. | Spirit flavored and scented wooden articles |
| DE102015106690A1 (en) | 2015-04-29 | 2016-11-03 | Stefan Löw | Whiskey bottle |
| US10041027B2 (en) | 2016-10-28 | 2018-08-07 | Evansfield Distillery Business Group Llc | Method for aging or maturing ethyl or ethanol alcohol based beverages |
| US10793815B2 (en) | 2017-08-23 | 2020-10-06 | James Joseph Sanctified Spirits, LLC | Method of producing a finished, aged distilled spirit |
| CA3170768A1 (en) * | 2020-03-06 | 2021-09-10 | Michael P. Ryan | Enhanced chemical and physical aging of spirits |
| US12024694B1 (en) | 2021-08-03 | 2024-07-02 | Theisen Design & Manufacturing, Inc. | Reduced waste beverage treatment apparatus and methods |
| CN113897264B (en) * | 2021-12-09 | 2022-03-08 | 烟台可雅白兰地酒庄有限公司 | Ageing method for improving brandy pleasure |
| CN115287149A (en) * | 2022-08-16 | 2022-11-04 | 劲牌有限公司 | Be applied to timber flavor and draw fermentation tank wagon bucket |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2114009A (en) * | 1935-01-25 | 1938-04-12 | Samuel R Ramsay | Liquor aging means |
| US2203229A (en) * | 1937-08-11 | 1940-06-04 | Oscar F Nilsson | Means for aging liquids |
| GB500081A (en) * | 1938-02-11 | 1939-02-02 | Thomas Theodore Miller | Method of aging whiskey |
| US2487594A (en) * | 1944-01-26 | 1949-11-08 | Harold A Rudnick | Means for aging alcoholic liquors in bottles |
| US2876692A (en) * | 1957-05-15 | 1959-03-10 | Henry J Gaisman | Spirits-aging container |
| DE1517877A1 (en) * | 1966-12-05 | 1970-02-12 | Adolf Theess | After-ripening of beverages in bottles |
| GB2188902B (en) * | 1986-04-08 | 1990-05-02 | James Allestree Brown | Wine and the like maturing vessel |
| DE9317842U1 (en) * | 1993-11-22 | 1994-01-27 | Scherer, Volker, Dr., 82152 Krailling | Bottle maturation device |
-
1997
- 1997-03-13 IE IE970187 patent/IES77997B2/en not_active IP Right Cessation
- 1997-06-26 AU AU31874/97A patent/AU3187497A/en not_active Abandoned
- 1997-06-26 WO PCT/IE1997/000043 patent/WO1997049795A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| IES77997B2 (en) | 1998-01-28 |
| WO1997049795A1 (en) | 1997-12-31 |
| AU3187497A (en) | 1998-01-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FK9A | Application deemed to have been withdrawn section 23(9) | ||
| MM4A | Patent lapsed |