Method for rapid maturation of distilled spirits using light, heat, and negative pressure processes
An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit. Air may also be percolated through a mature spirit in a container with a headspace at a gauge pressure between about −25 inHg and about −30 inHg, until the alcohol concentration of the mature spirit is reduced by between about 1% to about 2% by volume, and until the total volume of the mature spirit is reduced by about 10% or less.
1. A process for producing a mature spirit comprising:
(a) providing heat to a mixture consisting essentially of an unmatured distilled spirit and wood, to maintain a temperature between about 140° F. and about 170° F. for a period of time ranging from about 24 hours to about 336 hours to give a distilled spirit mixture; then
(b) contacting the distilled spirit mixture with wood and actinic light at a wavelength spectrum ranging from 400 nm to 1000 nm for at least two hours to give an actinic light-treated distilled spirit mixture; then
(c) providing heat to the actinic light-treated distilled spirit mixture produced in step (b) to maintain a temperature between about 140° F. and about 170° F. for a period of time ranging from about 12 hours to about 336 hours to produce the mature spirit; and then
(d) percolating air through the mature spirit of step (c) in a container with a headspace at a gauge pressure between about −25 inHg and about −30 inHg until alcohol concentration of the mature spirit is reduced by between about 1% and about 2% by volume, and until the total volume of the mature spirit is reduced by about 10% or less;
wherein steps (a), (b), (c), and (d) are performed sequentially.
2. The process of claim 1 , wherein the concentration in the mature spirit is decreased for one or more chemical markers selected from the group consisting of methanol, C 2 -C 6 fatty acids, and C 2 -C 6 fatty acid esters.
3. The process of claim 1 , wherein the concentration in the mature spirit is increased for one or more chemical markers selected from the group consisting of vanillin, phenylated esters, C 7 -C 24 fatty acid esters, and phenolic aldehydes.
4. The process of claim 1 , wherein the alcohol concentration of the mature spirit is determined during the process using an in-line density meter connected to the container.
5. The process of claim 1 , wherein the gauge pressure is between about −27 inHg and about −28 inHg.
6. The process of claim 5 , wherein the gauge pressure is about −27.75 inHg.
7. The process of claim 1 , wherein the mature spirit in step (d) begins with an alcohol concentration between about 60% and about 95.5% by volume.
8. The process of claim 7 , further comprising:
(e) diluting the mature spirit of step (d) with water to an alcohol concentration between about 50% and about 55% by volume; and then
(f) percolating air through the diluted mature spirit in the container with the headspace at a gauge pressure between about −25 inHg and about −30 inHg until the alcohol concentration of the diluted mature spirit is reduced by an additional amount of between about 0.3% and about 1% by volume.
9. A process comprising:
(a) contacting an unmature distilled spirit with wood and actinic light at a wavelength spectrum ranging from 400 nm to 1000 nm for at least two hours to give an actinic light-treated distilled spirit mixture; then
(b) providing heat to a mixture consisting essentially of the actinic light treated spirit mixture and wood, to maintain a temperature between about 140° F. and about 170° F. for a period of time ranging from about 24 hours to about 336 hours; then
(c) percolating air through the mature spirit of step (c) in a container with a headspace at a gauge pressure between about −25 inHg and about −30 inHg until alcohol concentration of the mature spirit is reduced by between about 1% and about 2% by volume, and until the total volume of the mature spirit is reduced by about 10% or less.
10. The process of claim 9 , wherein the gauge pressure is between about −27 inHg and about −28 inHg.
11. The process of claim 9 , further comprising:
(d) diluting the mature spirit of step (c) with water to an alcohol concentration between about 50% and about 55% by volume; and then
(e) percolating air through the diluted mature spirit in the container with the headspace at a gauge pressure between about −27 inHg and about −28 inHg until the alcohol concentration of the diluted mature spirit is reduced by an additional amount of between about 0.3% and about 1% by volume, as determined by the in-line density meter.