Happy hour in mere minutes? Ultrasound may hasten liquor aging
When it comes to top-shelf libations, it is often true that the longer it's aged, the better it tastes. But Spanish researchers may have found a shortcut to waiting years for that perfect flavor.
The team of researchers sent brandy through American oak chips, before subjecting the ingredients to ultrasound for three days. Throughout this time-period, the number of chips and the alcohol content of the liquor were altered. Upon completion, a panel of eight experts was asked to rate the quality of the brandy.
Although the taste was not exactly on par with a traditionally aged brandy, the results were still significant. Study co-author Valme Garcia noted in the report, “Obtaining in three days, a spirit with characteristics near to two-years-aged brandies was something really unexpected for us. … They tasted surprisingly well, with good fruity and sweet flavors and a high aromatic intensity.”
See the full results here:
Jodelle joined TriMed Media Group in 2016 as a senior writer, focusing on content for Radiology Business and Health Imaging. After receiving her master's from DePaul University, she worked as a news reporter and communications specialist.