Oak aged alcoholic beverage extract and accelerated whisky maturation method

Abstract

An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. In the process which does not use a good grade solvent, the oak aged alcoholic product having proof of about 80—about 120 has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

What is claimed is:  
     
         1 . A process for producing an extract of a mature oak aged alcoholic beverage comprising: 
 (i) adding a food grade solvent to the mature oak aged alcoholic beverage and mixing to produce a mixture of the solvent and the mature oak aged alcoholic beverage;    (ii) allowing a first layer, comprising the food grade solvent, flavors, color, alcohol and water, to separate from a second layer;    (iii) substantially separating the first layer from the second layer; and    (iv) substantially removing the food grade solvent from the first layer to produce the extract.    
     
     
         2 . A process of  claim 1 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         3 . A process of  claim 1 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, whisky and scotch.  
     
     
         4 . A process of  claim 3 , wherein the food grade solvent is ethyl acetate.  
     
     
         5 . A process of  claim 1 , wherein the food grade solvent is selected from the group consisting of ethyl acetate, liquid carbon dioxide, or one or more components of fusel oil.  
     
     
         6 . An extract of a mature oak aged alcoholic beverage produced by a process comprising the steps of: 
 (i) adding a food grade solvent to the mature oak aged alcoholic beverage and mixing to produce a mixture of the solvent and the mature oak aged alcoholic beverage;    (ii) allowing a first layer comprising the food grade solvent, flavors, color, alcohol and water, to separate from a second layer;    (iii) substantially separating the first layer from the second layer; and    (iv) substantially removing the food grade solvent from the first layer to produce the extract.    
     
     
         7 . An extract of  claim 6 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         8 . An extract of  claim 6 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, whisky and scotch.  
     
     
         9 . An extract of  claim 8 , wherein the food grade solvent is ethyl acetate.  
     
     
         10 . An extract of  claim 6 , wherein the food grade solvent is selected from the group consisting of ethyl acetate, liquid carbon dioxide, or one or more components of fusel oil.  
     
     
         11 . An extract of  claim 6  which includes 5% by weight or less of alcohol.  
     
     
         12 . An accelerated whisky maturation method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days; and    (iii) removing the toasted oak chips.    
     
     
         13 . A method of  claim 12 , wherein the toasted oak chips are added to the alcoholic distillate in the amount of about 15-about 100 grams per liter of the alcoholic distillate to produce an accelerated oak aged alcoholic beverage.  
     
     
         14 . A method of  claim 12 , wherein the toasted oak chips are added to the alcoholic distillate in the amount of about 100-about 500 grams per liter of the alcoholic distillate to produce an accelerated oak aged alcoholic concentrate.  
     
     
         15 . A method of  claim 12 , wherein the mixture is heated to about 40-about 85° C. and it is aerated and/or oxygenated to maintain a level of at least about 10 milligrams per liter of dissolved oxygen in the alcoholic distillate.  
     
     
         16 . A process for producing an extract of an accelerated oak aged alcoholic product comprising: 
 (i) adding a food grade solvent to the accelerated oak aged alcoholic product and mixing to produce a mixture of the solvent and the accelerated oak aged alcoholic product;    (ii) allowing a first layer, comprising the food grade solvent, flavors, color, alcohol and water, to separate from a second layer;    (iii) substantially separating the first layer from the second layer; and    (iv) substantially removing the food grade solvent from the first layer to produce the extract.    
     
     
         17 . A process for producing an extract of  claim 16 , wherein the accelerated oak aged alcoholic product is produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days to obtain the accelerated oak aged alcoholic product; and    (iii) removing the toasted oak chips.    
     
     
         18 . A process of  claim 16 , wherein the food grade solvent is ethyl acetate.  
     
     
         19 . A process of  claim 16 , wherein the food grade solvent is selected from the group consisting of ethyl acetate, liquid carbon dioxide, or one or more components of fusel oil.  
     
     
         20 . An accelerated oak aged alcoholic product produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days; and    (iii) removing the toasted oak chips.    
     
     
         21 . An accelerated oak aged alcoholic product of  claim 20 , wherein the toasted oak chips are added to the alcoholic distillate in the amount of about 15-about 100 grams per liter of the alcoholic distillate to produce an accelerated oak aged alcoholic beverage.  
     
     
         22 . An accelerated oak aged alcoholic product of  claim 20 , wherein the toasted oak chips are added to the alcoholic distillate in the amount of about 100-about 500 grams per liter of the alcoholic distillate to produce an accelerated oak aged alcoholic concentrate.  
     
     
         23 . An accelerated oak aged alcoholic product of  claim 20 , wherein the mixture is heated to about 40-about 85° C. and it is aerated and/or oxygenated to maintain a level of at least about 10 milligrams per liter of dissolved oxygen in the alcoholic distillate.  
     
     
         24 . An extract of an accelerated oak aged alcoholic product produced by a process comprising: 
 (i) adding a food grade solvent to the accelerated oak aged alcoholic product and mixing to produce a mixture of the solvent and the accelerated oak aged alcoholic product;    (ii) allowing a first layer comprising the food grade solvent, flavors, color, alcohol and water to separate from a second layer;    (iii) substantially separating the first layer from the second layer; and    (iv) substantially removing the food grade solvent from the first layer to produce the extract.    
     
     
         25 . An extract of  claim 24 , wherein the food grade solvent is ethyl acetate.  
     
     
         26 . An extract of  claim 24 , wherein the food grade solvent is selected from the group consisting of ethyl acetate, liquid carbon dioxide, or one or more components of fusel oil.  
     
     
         27 . An extract of  claim 24 , which includes about 5% by weight or less of alcohol.  
     
     
         28 . An extract of an accelerated oak aged alcoholic product of  claim 24 , wherein the accelerated oak aged alcoholic product is produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days to obtain the accelerated oak aged alcoholic product; and    (iii) removing the toasted oak chips.    
     
     
         29 . A method of producing a reconstituted alcoholic beverage, comprising adding the extract of  claim 6  or  claim 24  to one or more less costly alcoholic beverages, in the amount sufficient to produce an alcoholic beverage product suitable for human consumption.  
     
     
         30 . A method of  claim 29 , wherein the less costly alcoholic beverage is selected from the group consisting of grain neutral spirits, sugar beet neutral spirits, sugar cane neutral spirits, any neutral spirits of a fermented and distilled natural product, or a mixture thereof.  
     
     
         31 . A method of flavoring a beverage or food comprising adding to the beverage or food the extract of  claim 6  or  claim 24 .  
     
     
         32 . A process for producing an extract of a mature oak aged alcoholic beverage having proof of about 80-about 120 and which includes water, alcohol, flavors, color and wood notes, the process comprising: 
 (i) removing from the mature oak aged alcoholic beverage at least some of the wood notes and color to produce an intermediate product;    (ii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         33 . A process of  claim 32 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         34 . A process of  claim 32 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, whisky and scotch.  
     
     
         35 . A process of  claim 32 , wherein the mature oak aged alcoholic beverage has proof of about 90-about 115.  
     
     
         36 . A process of  claim 32 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         37 . A process of  claim 36 , wherein the filter has pore size of about 0.5 to about 0.7 microns.  
     
     
         38 . A process of  claim 32 , wherein the extract comprises about 0-about 40% wt. alcohol.  
     
     
         39 . A process of  claim 32 , wherein the extract comprises not more than about 50% wt. alcohol.  
     
     
         40 . A process of  claim 32 , wherein the extract comprises about 0-about 5.0% wt. of alcohol.  
     
     
         41 . An extract of a mature oak aged alcoholic beverage, the mature oak aged alcoholic beverage having proof of about 80-about 120, and including water, alcohol, flavors, color and wood notes, the extract produced by a process comprising the steps of: 
 (i) removing from the mature oak aged alcoholic beverage at least some of the wood notes and color to produce an intermediate product;    (ii) substantially removing from the intermediate product water and alcohol to produce the extract.    
     
     
         42 . An extract of  claim 41 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         43 . An extract of  claim 41 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, whisky and scotch.  
     
     
         44 . An extract of  claim 41 , wherein the mature oak aged alcoholic beverage has proof of about 90-about 115.  
     
     
         45 . An extract of  claim 41 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         46 . An extract of  claim 41 , wherein the filter has pore size of about 0.5 to about 0.7 microns.  
     
     
         47 . An extract of  claim 41 , which comprises about 0-about 40% alcohol.  
     
     
         48 . An extract of  claim 41 , which comprises not more than about 5% wt. of alcohol.  
     
     
         49 . An extract of  claim 41 , which comprises about 0-about 5.0% wt. of alcohol.  
     
     
         50 . A process for producing an extract of an accelerated oak aged alcoholic product which has proof of about 80-about 120 and which includes water, alcohol, flavors, color and wood notes, the process comprising: 
 (i) removing from the accelerated oak aged alcoholic product at least some of the wood notes and color to produce an intermediate product; and    (ii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         51 . A process for producing an extract of  claim 50 , wherein the accelerated oak aged alcoholic product is produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days to obtain the accelerated oak aged alcoholic product; and    (iii) removing the toasted oak chips.    
     
     
         52 . A process of  claim 51 , wherein the extract comprises not more than about 5% wt. of alcohol.  
     
     
         53 . A process of  claim 51 , wherein the extract comprises about 0-about 40% wt. of alcohol.  
     
     
         54 . A process of  claim 51 , wherein the extract comprises about 0-about 5% wt. of alcohol.  
     
     
         55 . A process of  claim 51 , wherein the accelerated oak aged alcoholic product has proof of about 80-about 120.  
     
     
         56 . A process of  claim 51 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         57 . A process of  claim 56 , wherein the filter has pore size of about 0.5 to about 0.7 microns.  
     
     
         58 . A process of  claim 51 , wherein the accelerated oak aged alcoholic product has proof of about 90 to about 115.  
     
     
         59 . A process of  claim 51 , wherein the extract comprises not more than about 5% wt. of alcohol.  
     
     
         60 . A process of  claim 51 , wherein the extract comprises about 0-about 5.0% wt. of alcohol.  
     
     
         61 . An extract of an accelerated oak aged alcoholic product which has proof of about 80-about 120 and includes water, alcohol, flavor, color and wood notes, the accelerated oak aged alcoholic product produced by a process comprising: 
 (i) removing from the accelerated oak aged alcoholic product at least some of the wood notes and color to produce an intermediate product; and    (ii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         62 . An extract of  claim 61 , which comprises about 0-about 40% wt. alcohol.  
     
     
         63 . An extract of  claim 61 , which comprises not more than about 5% wt. of alcohol.  
     
     
         64 . An extract of  claim 61 , wherein the extract comprises about 0-about 5.0% wt. of alcohol.  
     
     
         65 . An extract of  claim 61 , wherein the accelerated oak aged alcoholic product has proof of about 90-about 115.  
     
     
         66 . An extract of  claim 61 , wherein the wood notes are removed by passing the accelerated oak aged alcoholic product through a filter.  
     
     
         67 . An extract of  claim 66 , wherein the filter has pore size of about 0.5 to about 0.7 microns.  
     
     
         68 . An extract of an accelerated oak aged alcoholic product of  claim 61 , wherein the accelerated oak aged alcoholic product is produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days to obtain the accelerated oak aged alcoholic product; and    (iii) removing the toasted oak chips.    
     
     
         69 . A method of producing a reconstituted alcoholic beverage, comprising adding the extract of  claim 41  or  claim 61  to one or more less costly alcoholic beverages, in the amount sufficient to produce an alcoholic beverage product suitable for human consumption.  
     
     
         70 . A method of  claim 69 , wherein the less costly alcoholic beverage is selected from the group consisting of grain neutral spirits, sugar beet neutral spirits, sugar cane neutral spirits, any neutral spirits of a fermented and distilled natural product, or a mixture thereof.  
     
     
         71 . A method of flavoring a beverage or food comprising adding to the beverage or food the extract of  claim 41  or  claim 61 .  
     
     
         72 . A process for producing an extract of a mature oak aged alcoholic beverage which has proof of about 80-about 120, and which includes water, alcohol, flavor, color and wood notes, the process comprising: 
 (i) removing from the mature oak aged alcoholic beverage at least some of the wood notes and color to produce an intermediate product;    (ii) adjusting proof of the intermediate product to about 50-about 120°;    (iii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         73 . A process of  claim 72 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         74 . A process of  claim 72 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         75 . A process of  claim 74 , wherein the filter has pore size of about 0.2 to about 1.0 microns.  
     
     
         76 . A process of  claim 72 , wherein the extract comprises about 0-about 40% wt. alcohol.  
     
     
         77 . A process of  claim 74 , wherein the extract comprises about 0-about 5.0% wt. of alcohol.  
     
     
         78 . An extract of a mature oak aged alcoholic beverage, the mature oak aged alcoholic beverage having proof of about 80-about 120, and including water, alcohol, flavors, color and wood notes, the extract produced by a process comprising the steps of: 
 (i) removing from the mature oak aged alcoholic beverage at least some of the wood notes and color to produce an intermediate product;    (ii) adjusting proof of the intermediate product to about 50-about 120°; and    (iii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         79 . An extract of  claim 78 , wherein the mature oak aged alcoholic beverage is selected from the group consisting of bourbon, scotch, whisky, rum, tequila and oak aged wines.  
     
     
         80 . An extract of  claim 78 , wherein the mature oak aged alcoholic beverage has proof of about 90-about 115.  
     
     
         81 . An extract of  claim 78 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         82 . An extract of  claim 78 , wherein the filter has pore size of about 0.2 to about 1.0 microns.  
     
     
         83 . An extract of  claim 78 , which comprises about 0-about 40% alcohol.  
     
     
         84 . An extract of  claim 78 , which comprises not more than about 5% wt. of alcohol.  
     
     
         85 . A process for producing an extract of an accelerated oak aged alcoholic product which has proof of about 80-about 120 and which includes water, alcohol, flavors, color and wood notes, the process comprising: 
 (i) removing from the accelerated oak aged alcoholic product at least some of the wood notes and color to produce an intermediate product;    (ii) adjusting proof of the intermediate product to about 80-about 120°; and    (iii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         86 . A process for producing an extract of  claim 85 , wherein the accelerated oak aged alcoholic product is produced by a method comprising: 
 (i) combining an alcoholic distillate with toasted oak chips to provide a mixture of the alcoholic distillate and the toasted oak chips;    (ii) heating and aerating and/or oxygenating the mixture for about 5-about 40 days to obtain the accelerated oak aged alcoholic product; and    (iii) removing the toasted oak chips.    
     
     
         87 . A process of  claim 86 , wherein the extract comprises not more than about 5% wt. of alcohol.  
     
     
         88 . A process of  claim 86 , wherein the extract comprises about 0-about 40% wt. of alcohol.  
     
     
         89 . A process of  claim 86 , wherein the extract comprises about 0 about 5% wt. of alcohol.  
     
     
         90 . A process of  claim 86 , wherein the accelerated oak aged alcoholic product has proof of about 90-about 115.  
     
     
         91 . A process of  claim 86 , wherein the wood notes are removed by passing the mature oak aged alcoholic beverage through a filter.  
     
     
         92 . A process of  claim 86 , wherein the filter has pore size of about 0.2 to about 1.0 microns.  
     
     
         93 . A process of  claim 86 , wherein the extract comprises not more than about 5% wt. of alcohol.  
     
     
         94 . An extract of an accelerated oak aged alcoholic product which has proof of about 80-about 120 and includes water, alcohol, flavors, color and wood notes, the accelerated oak aged alcoholic product produced by a process comprising: 
 (i) removing from the accelerated oak aged alcoholic product at least some of the wood notes and color to produce an intermediate product;    (ii) adjusting proof of the intermediate product to about 50-about 120°; and    (iii) removing from the intermediate product substantially all water and alcohol to produce the extract.    
     
     
         95 . An extract of claim  94 , which comprises about 0-about 40% wt. alcohol.  
     
     
         96 . An extract of claim  94 , which comprises not more than about 5% wt. of alcohol.  
     
     
         97 . An extract of claim  94 , wherein the wood notes are removed by passing the accelerated oak aged alcoholic product through a filter.  
     
     
         98 . An extract of claim  97 , wherein the filter has pore size of about 0.2-about 1.0 microns.