Method for rapid maturation of distilled spirits using light and heat 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; and 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
wherein steps (a), (b), and (c) are performed sequentially.
2. The process of claim 1 , wherein the unmatured distilled spirit is selected from the group consisting of sugar can spirits, grain spirits, fruit spirits, or agave spirits.
3. The process of claim 1 , wherein the unmatured distilled spirit is selected from the group consisting of rum, tequila, mescal, whiskey, brandy, gin, and vodka.
4. The process of claim 1 , wherein the mature spirit is characterized by amounts of sinapaldehyde, ethyl dodecanoate, and ethyl decanoate that are substantially similar to the relative proportions shown in FIG. 6 , as measured by GCMS.
5. The process of claim 1 , wherein the mature spirit has an ethyl acetate concentration of about 59,000 μg/L.
6. The process of claim 1 , wherein steps (a) and (c) are maintained at a temperature between about 140° F. and about 150° F. for a period of time ranging from about 168 hours to about 226 hours.
7. The process of claim 1 , wherein steps (a) and (c) are maintained at a temperature between about 150° F. and about 160° F. for a period of time ranging from about 24 hours to about 72 hours.
8. The process of claim 1 , wherein the process further comprises:
(e) contacting the mature spirit of step (c) with wood and actinic light at a wavelength spectrum ranging from 400 nm to 1000 nm for at least two hours.
9. The process of claim 8 , where the process further comprises:
(f) heating with wood at a temperature between about 140° F. and about 170° F. for a period of time ranging from about 24 hours to about 336 hours after step (e).