WO1997049795A1 - Container and method for ageing whiskey - Google Patents

Container and method for ageing whiskey Download PDF

Info

Publication number
WO1997049795A1
WO1997049795A1 PCT/IE1997/000043 IE9700043W WO9749795A1 WO 1997049795 A1 WO1997049795 A1 WO 1997049795A1 IE 9700043 W IE9700043 W IE 9700043W WO 9749795 A1 WO9749795 A1 WO 9749795A1
Authority
WO
WIPO (PCT)
Prior art keywords
whiskey
container
wood component
bottle
wood
Prior art date
Application number
PCT/IE1997/000043
Other languages
French (fr)
Inventor
Patrick Roy Mooney
Original Assignee
Patrick Roy Mooney
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Patrick Roy Mooney filed Critical Patrick Roy Mooney
Priority to AU31874/97A priority Critical patent/AU3187497A/en
Publication of WO1997049795A1 publication Critical patent/WO1997049795A1/en

Links

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

Definitions

  • the present invention relates to ageing spirits and more particularly to a method and an apparatus for facilitating the ageing of whiskey.
  • 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.
  • the present invention provides 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.
  • the wood components are provided to facilitate the contact of the generally mature whiskey with an area of wood to add further flavour characteristics to the whiskey.
  • the wood components include 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.
  • the container preferably comprises a glass or ceramic bottle or container.
  • the 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.
  • the wood component passes through the body of the bottle and is fixed relative thereto.
  • means are provided to facilitate the expansion (or contraction) of the wood component.
  • the wood component is formed to float freely in whiskey contained in the container.
  • the wood component is profiled or shaped to increase the surface area available for contact with the whiskey and to decrease the volume occupied thereby in a container.
  • the wood component has been used as part of a cask in the maturation of sherry and/or spirits, such as malt spirits.
  • This arrangement facilitates the use of wood components from casks which have reached the end of their useful life.
  • 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 present invention further 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 method utilises a wood component which includes 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 wood component is provided with a charred layer or a layer of activated carbon to increase the complexity of the matured whiskey.
  • the wood component is profiled or shaped to increase the surface area available for contact with whiskey and to decrease the volume occupied in the container.
  • the wood component is formed of oak, for example, European oak.
  • Figure 1 is a sectional side elevation combining four different constructions of the wood component for use with the supplementary container for ageing spirits.
  • the supplementary container for ageing spirits comprises a bottle 50 having a glass body 52 and a cap 54.
  • 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.
  • 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". All of these brands are registered trade marks.
  • 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 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
  • the fourth construction comprises a wood component 85 which is secured to the curved side wall of the bottle 50.
  • 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.

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 (50) 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.

Description

CONTAINER AND METHOD FOR AGEING 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 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.
The wood components are provided to facilitate the contact of the generally mature whiskey with an area of wood to add further flavour characteristics to the whiskey.
Preferably, the wood components include 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.
The container preferably comprises a glass or ceramic bottle or container.
In a preferred construction the 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.
In one arrangement the wood component is formed to float freely in whiskey contained in the container.
The wood component is profiled or shaped to increase the surface area available for contact with the whiskey and to decrease the volume occupied thereby in a container.
Advantageously, the wood component has been used as part of a cask in the maturation of sherry and/or spirits, such as malt spirits. This arrangement facilitates the use of wood components from casks which have reached the end of their useful life.
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 present invention further 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 method utilises a wood component which includes 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.
Preferably, the wood component is provided with a charred layer or a layer of activated carbon to increase the complexity of the matured whiskey.
Advantageously, the wood component is profiled or shaped to increase the surface area available for contact with whiskey and to decrease the volume occupied in the container.
Preferably, the wood component is formed of oak, for example, European oak.
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.
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". All of these brands are registered trade marks.
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 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.
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 as defined in the appended claims.

Claims

CLAIMS :
1. A non-wooden container (50) for storage and retail sale of a generally matured whiskey, the container (50) including a wood component (65,75,80,85) for the continued maturation of the whiskey contained therein.
2. A container as claimed in claim 1 , in which the wood component includes a surface (72,82,87) exposed to the air surrounding the container (50) so that natural evaporation of whiskey components may occur to simulate the evaporation phenomenon of wooden casks.
3. A container as claimed in either claims 1 or claim 2, in which the container is a glass or ceramic bottle (50).
4. A container as claimed in claim 3, in which the container is a bottle (50) for storage, distribution and sale of whiskey in a retail environment, the bottle comprising a body (52)and a cap (54), with the wood component (65,75,80,85) being added to the bottle (50) to provide an area of wood for contacting with the whiskey disposed therein and including a surface (77,82,87) contacting the air surrounding the bottle.
5. A container as claimed in claim 4, in which the wood component passes through the body of the bottle and is fixed relative thereto.
6. A container as claimed in claim 5, in which means are provided to facilitate the expansion (or contraction) of the wood component.
7. A container as claimed in any of the preceding claims, in which the wood component is formed to float freely in whiskey contained in the container.
8. A container as claimed in any one of the preceding claims, in which the component is profiled and shaped to increase the surface area available for contact with the whiskey and to decrease the volume occupied thereby in a container.
9. A container as claimed in any one of the preceding claims, in which the wood component is taken from the wood of a cask previously used in the maturation of sherry and/or spirits, such as malt spirits.
10. A container as claimed in any one of the preceding claims, in which the wood component is aesthetically shaped, by carving for example, and carries an indication of the origin, character and/or maturation date thereon.
11. A container as claimed in anyone of the preceding claims, in which the wood component is crafted to present an object having a low volume and high surface area such as a ship in a bottle.
12. 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 retail sale, the supplementary container including a wood component for the continued maturation of the whiskey contained therein.
13. A method for ageing whiskey as claimed in claim 12, in which the wood component includes 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.
14. A method for ageing whiskey as claimed in either claim 12 or claim 13, in which the wood component is provided with a charred layer or a layer of activated carbon to increase the complexity of the matured whiskey.
15. A method ageing whiskey as claimed in any one of of claims 12 to 14, in which the wood component is profiled or shaped to increase the surface area available for contact with whiskey and to decrease the volume occupied in the container.
16. A method of ageing whiskey as claimed in any one of claims 12 to 15, in which the wood component is formed of oak, for example, European oak.
PCT/IE1997/000043 1996-06-26 1997-06-26 Container and method for ageing whiskey WO1997049795A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU31874/97A AU3187497A (en) 1996-06-26 1997-06-26 Container and method for ageing whiskey

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
IE960472 1996-06-26
IES960472 1996-06-26
IE970187 IES77997B2 (en) 1996-06-26 1997-03-13 Method and apparatus for ageing spirits such as whiskey
IES970187 1997-03-13

Publications (1)

Publication Number Publication Date
WO1997049795A1 true WO1997049795A1 (en) 1997-12-31

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ID=26319937

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IE1997/000043 WO1997049795A1 (en) 1996-06-26 1997-06-26 Container and method for ageing whiskey

Country Status (3)

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AU (1) AU3187497A (en)
IE (1) IES77997B2 (en)
WO (1) WO1997049795A1 (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102888330A (en) * 2012-10-18 2013-01-23 怀来县贵族庄园葡萄酒业有限公司 Method for keeping bottled wine in storage
DE202012002676U1 (en) 2012-03-16 2013-06-17 Siegmund Zschippang Means for improving the readability of product information inside transparent vessels
DE102015106690A1 (en) 2015-04-29 2016-11-03 Stefan Löw Whiskey bottle
US20180119076A1 (en) * 2016-10-28 2018-05-03 Dennis D. Evans Method for aging or maturing ethyl or ethanol alcohol based beverages
US10052787B1 (en) * 2014-06-09 2018-08-21 Thomas A. Petschke, JR. Spirit flavored and scented wooden articles
CN113897264A (en) * 2021-12-09 2022-01-07 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
USD996215S1 (en) 2017-08-23 2023-08-22 James Joseph Sanctified Spirits, LLC Bottle

Families Citing this family (1)

* Cited by examiner, † Cited by third party
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

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2114009A (en) * 1935-01-25 1938-04-12 Samuel R Ramsay Liquor aging means
GB500081A (en) * 1938-02-11 1939-02-02 Thomas Theodore Miller Method of aging whiskey
US2203229A (en) * 1937-08-11 1940-06-04 Oscar F Nilsson Means for aging liquids
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
GB2188902A (en) * 1986-04-08 1987-10-14 James Allestree Brown Wine maturing vessel
DE9317842U1 (en) * 1993-11-22 1994-01-27 Scherer Volker Dr Bottle maturation device

Patent Citations (8)

* Cited by examiner, † Cited by third party
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
GB2188902A (en) * 1986-04-08 1987-10-14 James Allestree Brown Wine maturing vessel
DE9317842U1 (en) * 1993-11-22 1994-01-27 Scherer Volker Dr Bottle maturation device

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102888330A (en) * 2012-10-18 2013-01-23 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
WO2016174047A1 (en) 2015-04-29 2016-11-03 Löw Stefan Whisky bottle
US20180119076A1 (en) * 2016-10-28 2018-05-03 Dennis D. Evans Method for aging or maturing ethyl or ethanol alcohol based beverages
US10041027B2 (en) 2016-10-28 2018-08-07 Evansfield Distillery Business Group Llc Method for aging or maturing ethyl or ethanol alcohol based beverages
US11214766B2 (en) 2016-10-28 2022-01-04 Evansfield Distillery Business Group Llc Method for aging or maturing ethyl or ethanol alcohol based beverages
USD996215S1 (en) 2017-08-23 2023-08-22 James Joseph Sanctified Spirits, LLC Bottle
CN113897264A (en) * 2021-12-09 2022-01-07 烟台可雅白兰地酒庄有限公司 Ageing method for improving brandy pleasure
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

Also Published As

Publication number Publication date
IES970187A2 (en) 1998-01-28
IES77997B2 (en) 1998-01-28
AU3187497A (en) 1998-01-14

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