WO2003016150A2

WO2003016150A2 - Bottle with flavor-enhancing objects inside

Info

Publication number: WO2003016150A2
Application number: PCT/CA2002/001258
Authority: WO
Inventors: Raj Nanuan
Original assignee: Raj Nanuan
Priority date: 2001-08-17
Filing date: 2002-08-19
Publication date: 2003-02-27
Also published as: WO2003016150A3; CA2355422A1; AU2002322896A1

Abstract

Methods of positioning flavor-enhancing objects (122) within beverage bottles (42). Most of the methods involve building the bottle around the flavor-enhancing body so that the object is larger than the opening of the bottle. The types of flavor-enhancing objects being used include fruits, vegetables, herbs, and spices for infusing flavors, filtrating elements used to purify and fitter the beverage, and woods used to age the beverage within the bottle. All of these objects are to be inscribed with information pertaining to the beverage product itself.

Description

USING FLAVOR-ENHANCING OBJECTS TO FLAVOR BEVERAGES , SOME ASPECTS OF THE INVENTION INVOLVE DESIGNING THE BOTTLE AROUND THE FLAVOR ENHANGING OBJECT( S )

BACKGROUND OF THE INVENTION

People have long been intrigued by ships inside of bottles. The intriguing part of the concept is that the opening of the bottle is far smaller than the object inside, making people wonder how the object got inside the bottle. The answer to this question is that the object is built piece by piece inside of the bottle.

Individuals have also been able to grow a large fruit inside of a bottle. When the bottle is first observed people without any prior knowledge of the subject ponder the question of how the fruit was placed inside a bottle with such a small opening. The concept is simple; the individual or company has attached the bottle to the tree in a manner that secures is from wind and other disruptive forces, thus preventing the flowering of the tree from being disturbed as the tree starts to bloom. Once pollinated, the flower from with the fruit will develop is placed inside of the bottle through its opening. Once the flower is inside the individual or company has to wait until the fruit grows to an adequate size before removing the bottle which now contains the fruit from the tree. The fruit is larger than the opening, which causes it to be permanently trapped inside of the bottle, which now contains the fruit from the tree. The entire process takes 6 to 15 weeks for the fruit to be ripe and ready. Once the fruit inside the bottle is ripe, the bottle is ready to be filled with the beverage.

Infusion is a process that has long been in use to flavor beverages. By placing fruit, herbs and vegetables for set periods of time, which range from minutes to years, or until the beverage is consumed.

Purifying alcohols such as vodka is often accomplished by the use of charcoal.

Purifying agents such as charcoal, crushed diamonds or quartz sand removes impurities from alcoholic beverages through the processes of absorption and filtration.

A traditional method of aging alcohol is placing it in wooden barrels. Special woods are used for their flavor enhancing properties, which add character to the alcoholic beverage. This character takes many years to achieve and perfect. The most common woods used are oaks and sherry. White oak is also used for its properties. Some commonly aged alcoholic beverages are aged wines, rye/whisky, bourbon, sherry, tequila, rum, brandy and some beers.

Blow moulding and injection moulding are the processes used to make glass and plastic bottles. A preformed piece of plastic, glob of plastic or glass is heated up to hundreds of degrees Celsius and awaits processing. The material is then put into a mould, where air is injected into the material. As air is introduced the material is pushed out to conform to the shape of the mould. The mould determines the shape of the bottle. This entire process takes seconds.

Blowing glass by hand has been done for centuries. The process involves using a kiln heated up to hundreds of degrees Celsius. The glass is then shaped to the desired shapes. Glass and metal objects can be placed inside of these glass bottles. This is accomplished by constructing a bottle with a wider opening. They then place the glass or metal object inside the bottle it is still extremely hot and glass the glass still bendable. They then decrease the size of the opening, causing the object to be permanently trapped inside.

Writing on fruits is not a new thing, companies such as Mikes Hard, a popular cooler brand writes on a cartoon shaped lemon, which is their company's trademark They use this Cartoon shaped lemon to market their product, which include a lemon flavored alcoholic beverage, and an Iced tea flavored alcoholic beverage. Although the Iced tea product does not contain any lemon flavoring the company has decided to still use the lemon shaped cartoon figure to write on when promoting this Iced tea alcoholic beverage.

Almost all beverage bottles with a twist off lid have either a 28millimeter lid or a 33millimeter lid. These are standard sizes in the beverage bottle industry, for both plastic and glass. Other bottles such as wine bottles use a cork to seal the bottle, which is roughly the same size opening as the bottles with the twist off lids.

Some of the new beverage bottles are specially packaged. The bottles themselves are designed with two lids. One is very wide with a wide opening for easy access to clean out the bottle after it has finished being used. This lid also has a squirt top, which controls the outflow of liquid by squeezing on the plastic container causing pressure to build up forcing out the liquid. Similar to water bottles. The large opening also allows these bottles to be easily refilled with other beverages such as water. Much like water bottles, jars too have a very wide opening. Their main purpose is to store goods in them for prolonged periods of time, whether it is dry or liquid food product. The lid used for jars is very wide, but does not have any special features built into the lid like water bottles do.

Jars have also been used to store alcoholic beverages that people make at home. These would be called moonshine. Jars are often associated with moonshine.

Filtering membranes are used to permit the flow of liquid in and out of an object while preventing debris from escaping into the beverage and causing it to look visually unappealing.

Companies also place flavor-enhancing objects called widgets inside beer cans and bottles. The widgets are larger than both the opening of the can mouth and the opening of the access neck on a bottle. It is placed inside the can during manufacturing. It is slipped through the top of the bottle and has arms, which open up and permanently trap the objects inside. These widgets release carbon dioxide and nitrogen giving the beer a frothy head added flavor. Please refer to U.S. patents 5863577, 5667832, and 4832968.

U.S. Patents 3,942,423 (Herzfeld 1976) and 4,173,656 (Duggins 1979) describe the use of flavour enhancing bodies positioned within a beverage bottle. The Herzfeld reference uses an elongated wooden rod in a bottle to age wine. The Duggins reference uses wood particles confined in filter paper to age liquor.

SUMMARY OF THE INVENTION

The present invention relates to some novel and inventive approaches for positioning flavor- enhancing objects inside of beverage bottles.

Most of the concepts described in the summary describe how flavor-enhancing objects can be placed inside of a bottle in which the access neck is smaller than the object. This often involves designing the bottle around the flavor enhancing objects.

The bottom is separate and can be added to the main portion of the bottle using glue, hotmelt, plastic welding or a poly resin after the flavor-enhancing object is placed inside. There are different methods that accomplish the addition of a flavor enhancing body inside of the bottle.

The bottle may be moulded out of glass or plastic. Instead of two separate horizontal halves, there will be will be two vertically separated halves which join to form a whole. This design enables the flavor-enhancing object to be permanently placed within the bottle once the two vertical halves have been joined.

Another design enables the top, bottom, or middle to be screwed off, thus leaving an opening larger than the access neck for the flavor enhancing object (s) to be inserted. There are threads on both portions, which allow the two separate pieces to attach and form the whole bottle. The threads on both the bottom and top pieces could be pointing either inwards or outwards.

Another variation involves the bottom piece of the bottle being slightly larger in circumference than that of the main body of the bottle. This enables the top structure to be fitted into the bottom piece forming the whole bottle after the flavor enhancing body has been placed inside. Glue, hotmelt, plastic welding or a poly resin can be used if necessary.

Methods which do not involve the separation of a bottle, include a slit being made in a plastic bottle through which the flavor enhancing body can be inserted. The slit can then be sealed with glue, hotmelt, plastic welding, poly resin or a patch. Alternately, two diagonal slits can be made cross wise in a plastic bottle, creating four flaps through which the flavor enhancing body can be inserted. The slits can then be sealed with glue, hotmelt, plastic welding, poly resin or a patch. Although the described methods of assembling a bottle around a flavor-enhancing object are thought to be the most easy and straightforward approaches, one could also design the bottle in more than two pieces if necessary in a variety of different styles, shapes or sizes.

Due to the heat that can be given off during the assembly of the bottle, some of the approaches we intend to take in order to protect the flavour-enhancing object include soaking the object for the moisture will evaporate helping to keep the flavour enhancing object cool. Freezing the object, involves the object having to warm up before it can be burnt. We have also developed a bag which is made of heat and fire resistant materials. It has two openings and two pull strings to open and close the openings. Once the object is safely inside, one of the stings can be pulled causing the bag to be pulled towards the top of the bottle. The friction of the force being exerted on the bag should open up the other end of the bag that is not being pulled upon, leaving the flavour enhancing object safely inside.

The flavor enhancing objects being various fruit, vegetables, herbs, spices, woods and filtering elements.

Some of the vegetables being used are tomatoes, cucumber, carrots, and radish

Some of the fruits being apples, oranges, grapefruit, lemons, limes, tangerines, apricots, grapes, nectarines, peaches, plums, coconuts, raspberries, cherries, melons, blueberries, cranberries and watermelon.

Some of the herbs and spices being used are cinnamon, dill, and jalapenos.

These flavor-enhancing object(s) that consist of piece (s) or portions of fruit, vegetables, spices and herbs, may be placed inside of the bottle by themselves or in combination with others. They can also be placed in a filtering membrane, which may consist of a bag or pouch, shaped like the fruit that is inside or just netting around the object. Placed by hand or machine inside the bottle. The fruit piece (s) or portions may also be dried, placed in a filtering membrane shaped like the fruit inside, and placed inside of the bottle through the top opening. The dried fruit expands inside once in comes in contact with the beverage causing the fruit to expand and fill out the bag making it larger than the access neck and permanently trapping the object inside of the bottle. All filtering membranes containing fruit, vegetables, herbs, spices, filtrating elements, and or wood or are to be as visually appealing as possible with patterns, logos and company names written on their exteriors. Writing directly on the fruit, vegetables, herbs, spices, filtrating elements, and or wood by use of special paints, waxes, engravings or searing. Wherever applicable to write on the filtering membrane or directly on the fruit, vegetables, herbs, spices, filtrating elements, and or wood the date the beverage started aging or how long the beverage aged before being packaged.

Some of the woods being used for their aging purposes and flavor enhancing qualities are oak, sherry, and their many variations. They may be shaped like spheres or cactus's representing the plant that tequila is made from. The piece (s) of wood may also be encased in a filtering membrane if they have been charred around the exterior or edges. This filtering membrane is to have the date of which the alcoholic beverage started aging from and the company name and or logo inscribed on it

Some of the filtrating elements being used are to be charcoal, quartz sand, and crushed diamonds. They are to be encased in a filtrating membrane. This filtering membrane could be encased in a funnel and cone made of metal, and located in the liquid retention cavity and in the access neck. When the bottle is poured the beverage will have to travel through the filtrating elements) and its filtering membrane.

The funnel could be made from metal, plastic or glass, with patterns or carvings etched into its exterior. The cone and funnel may also be built into the bottle as though it where the top half of one of the designs already listed.

Another concept involves placing the filtrating elements or wood shavings inside of the bottle through the top opening so that they can move freely inside the bottle. A filter is then fit over the opening of the bottles threads or is stuck in the opening like a cork, filtering out the filtrating elements and wood shavings as the beverage is poured.

The flavor-enhancing object being aluminum canned beverage, which could contain alcohol or a non-alcoholic beverage such as juice or soda. The tab of the can has a string attached to it connecting to the lid of the can, so that once the lid of the can is pulled off far enough from the bottle the can inside will open as well. The can is fastened to the top of the interior of the bottle of the bottom the interior of the bottle.

The flavor-enhancing object being a bottled beverage, which could contain alcohol or a nonalcoholic beverage such as soda. Both bottles can be made of glass or plastic. The screw top lid or cork from the exterior bottle is attached to the interior bottle so that when the top lid is removed (either by twisting the hd off or by removing the quark) the lid of the interior bottle is removed as well. This is accomplished by having the two lids act as one. They are attached together by a rod that connects them.

The beverages that the flavor enhancing objects enhance are brandy, tequila, vodka, rye/whiskey, scotch, rum, liqueurs, wine and beer. These alcoholic beverages should greatly benefit from these flavor-enhancing objects.

DETAILED DESCRIPTION OF DRAWINGS

FIGURE 1 shows a bottle made in two halves 12 with two wooden spheres 22 as the flavor enhancing objects.

FIGURE 2 shows a bottle made in two halves 12 being put together with the flavor enhancing objects of two wooden spheres 22 inside. One of them is charred around its exterior 32 and has a filtering membrane 30 encasing it The flavor enhancing objects have been placed inside of the two halves of the bottle so that when the two halves are joined together the flavor enhancing objects will become permanently trapped inside.

FIGURE 3 shows a completed bottle 14 filled with a beverage 28 and the flavor enhancing objects of wood in the shape of a sphere 22. The sphere shaped piece of wood has the manufacturers name written on it 24 and the date that the aging process started on 26. This writing is also on the filtering membrane encompassing the wooden sphere. The flavor enhancing objects are also bigger than the access neck 16 so that when the beverage 28 is poured out of the access neck 16 through the liquid channel 18 the objects 22 are permanently trapped inside. Refer to FIGURES 1 and 2

FIGURE 4 shows the wooden sphere shaped 22 flavor-enhancing objects permanently trapped inside the liquid retention cavity 20 as the beverage 28 is being poured out of the access neck 16 through the liquid channel 18 from the bottle 14. Refer to FIGURES 1, 2, and 3.

FIGURE 5 shows a bottle designed in two portions. The bottom portion 40 has threads 34 while the top portion of the bottle 42 has threads 36 facing opposite directions of the bottom threads 34 so that twisting joins the two portions. The threads fit together.

FIGURE 6 shows the bottle referring to FIGURE 5 twisted together and filled with a beverage 28. It has a flavor-enhancing object inside the liquid retention cavity 20, which is a lemon 122. Threads 34 and 36 have been joined by being twisted together, thus attaching the bottom piece 40 to complete the bottle 42. As can be seen, the lemon 122 is larger than the liquid channel 18 and the access neck 16, so it is permanently trapped inside the bottle 42. FIGURE 7 shows a bottle designed in two portions. The bottom half 44 has threads 34 and the top half of the bottle 46 having threads 36. The threads 36 face the opposite direction of the bottom threads 34 so that the two portions are joined by twisting. The threads are designed to fit together.

FIGURE 8 shows FIGURE 7 being joined by twisting the bottle together and the threads 34 and 36 interlocking to form the whole bottle. The flavor-enhancing object is not shown in this picture but the point where it would be introduced to the bottle can be noted.

FIGURE 9 shows the bottle designed in two portion, with the bottom portion 48 being the main portion and the top portion 50 being the remainder. The two portions have threads 34 and 36 that interlock to form a whole bottle.

FIGURE 10 shows the two portions from FIGURE 9 connected together by means of the threads 34 and 36 on both the bottom portion 48 and the top portion 50.

FIGURE 11 shows a bottle with the bottom removed 52 and made to be attached to the main portion of the bottle 54.

FIGURE 12 shows a bottle with the bottom portion 56 larger in circumference than the main body of the bottle 54.

FIGURE 13 shows FIGURE 12 attached together. The main portion of the bottle 54 is fit into the bottom portion 56 to be joined together.

FIGURE 14 shows a bottle 58 with a slit 60 made in it The slit is where the flavor- enhancing object is to be inserted. The bottle 58 is made from plastic.

FIGURE 15 shows the bottle 58 in FIGURE 14 sealed up with a patch or with glue 62 along the incision 60. The object inside the liquid retention cavity 20 is a lemon 122 that is larger than the liquid channel 18, and is therefore permanently trapped. The bottle 58 has been filled with a beverage 28. FIGURE 16 shows a bottle 58 with 2 diagonal slits 60 which cause the bottle to form 4 flaps.

FIGURE 17 shows the bottle 58 in FIGURE 16 with the flaps 64 being opened and the flavor-enhancing object being forced through. The flavor-enhancing object is an orange 123.

FIGURE 18 shows the bottle 58 in FIGURE 17. The orange 123 is now inside the bottle and the flaps 64 are sealed together along the cut line. The liquid retention cavity 20 is full from the beverage 28 and the orange 123. The orange 123 is larger than the liquid channel 18 that is located in the access neck 16.

FIGURE 19 is identical to FIGURE 18 with the exception of bottle 58 being sealed along the cut line 60. The bottle is sealed with a patch 66.

FIGURE 20 shows a flavor-enhancing object being a pouch or bag 68 with strawberries 70 inside. The bag has writing 72 on it describing what its contents are; it may also contain the name and or logo of the company. The flavor-enhancing object is located inside the liquid retention cavity 20, which is filled with a beverage 28. The bag or pouch is larger than the liquid channel 18 and therefore cannot be extracted from the access neck 16.

FIGURE 21 shows the flavor-enhancing object being a pouch or bag 68. The pouch or bag is made from a filtering membrane that allows the liquid to pass freely while keeps the contents confined. This pouch or bag is shaped and/or colored like a cherry 74. In this case the fruit inside the bag is cherries 70, but the bag could be shaped like any other fruit that may reside inside. The flavor-enhancing object which resides in the liquid retention cavity 20 and the bag or pouch of cherries is larger than the liquid channel 18 and cannot come out of the access neck This bottle 14 is filled with a beverage 28.

FIGURE 22 shows a whole fruit, in this case a lemon 122 encased inside of a bag or pouch 68, acting as a filtering membrane that may or may not be colored the same as the fruit inside. FIGURE 22 shows the flavor-enhancing object located inside of the liquid retention cavity being smaller than the liquid channel 18 and therefore unable to be removed through the access neck 16. The bottle is filled with a beverage 28. FIGURE 23 shows a beverage bottle 100 inside of a bottle 14. The beverage bottle 100 has its lid attached 78 so that if the bottle 14 has a cork and it is removed that beverage bottle 100 cork will also be removed. If beverage bottle 14 has a twist off that is removed, beverage bottle 100 will have its twist off cap removed in the same process. In this instance beverage bottle 100 has to be fastened down to something on the interior of beverage bottle 14. The flavor-enhancing object, beverage bottle 100 is larger than the liquid channel 18 and therefore will not come out of the access neck 16. Both beverage bottles 14 and 100 contain a beverage 28 inside.

FIGURE 24 shows an aluminum beverage can 80 with a string 82 attached to the tab 84 of the aluminum can 80 from the lid of the beverage bottle 14. Once the beverage bottle is opened, the lid of the bottle 14 can be pulled on, opening the canned beverage 80. The aluminum can 80 resides in the liquid retention cavity 20 and is larger than the liquid channel 18 which runs through the access neck 16, therefore becoming permanently trapped inside the bottle. Both the can 80 and the bottle are filled with a beverage 28.

FIGURE 25 shows a cactus shaped piece of wood 222 (used for aging alcoholic beverages) trapped inside the liquid retention cavity 20. The cactus is larger than the liquid channel 18 located in the access neck 16 of the bottle 14. The bottle is filled with a beverage 28.

Referring to FIGURE 26, there is illustrated a flavour enhancing body 322 which is a filtration element The filtration element is a funnel 324 although a cone could also be used. Funnel 324 has a relatively narrow egress 326 which extends into liquid channel 18 of access neck 16.

Referring to FIGURE 27, there is illustrated the manner in which flavour enhancing bodies 122 can be protected during the process of forming beverage bottle 14, by placing flavour enhancing bodies 122 within a removable heat resistant sack 410. Removable heat resistant sack 410 has a body 412 made from a single sheet of material. Body 412 is formed around flavour enhancing bodies 122 by means of a drawstring 414 having two end portions 416 and 418.

Referring to FIGURE 28, when it is desired to remove sack 410 from beverage bottle 14, end portion 416 is released. Flavour enhancing bodies 122 within sack 410 are no longer supported and fall by force of gravity. A force is then exerted upon end portion 418 to pull sack 410 out of beverage bottle 14 through hquid channel 18 of access neck 16,

FIGURE 29 shows a bottle 14 with the flavour-enhancing object (s) 155 being a filtrating element or wood shavings. The filter 150 covers the liquid channel 18 and access neck 16. The flavour- enhancing object is to be freely moving in the beverage 28 while residing in the hquid retention cavity 20.

In this patent document, the word "comprising" is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. A reference to an element by the mdefinite article "a" does not exclude the possibility that more than one of the elements is present, unless the context clearly requires that there be one and only one of the elements.

It will be apparent to one skilled in the art that modifications may be made to the illustrated embodiment without departing from the spirit and scope of the invention as hereinafter defined in the Claims.

Claims

1. The design of the bottle will enable the bottom piece to be removed so that a flavor- enhancing object can be placed inside. Once the flavor enhancing object(s) have been added the bottom piece can be reattached, permanently trapping the flavor enhancing object(s) within the bottle.

2. The bottle is designed in two portions as though a vertical cut has been made. The flavor- enhancing object can then be permanently trapped inside of the two portions when they have been joined and then sealed as a whole.

3. The bottle is designed so that the bottom portion/section can be twisted off. This allows for the bottom to be removed so that flavor-enhancing object(s) can be introduced. Once the flavor enhancing object(s) are introduced the bottom can be twisted back on to the main portion of the bottle.

4. The bottle is designed so that it can come apart by being untwisted from the middle. This allows flavor enhancing object(s) to be placed into the interior of the bottle. The bottle is to be twisted and joined back together once the flavor enhancing object(s) are inside, permanently trapping them.

5. The bottle is designed so that the top portion of the bottle can be removed by twisting it off. Flavor enhancing objects) can then be introduced and the bottle can be re-sealed, trapping the flavor enhancing objects) inside.

6. The bottom of the bottle can be made so that it has a slightly larger circumference than the main portion of the bottle. Flavor enhancing objects) can then be introduced and the top portion of the bottle can be fitted into the bottom portion, and then be sealed in necessary.

7. A slit can be cut into a plastic bottle. Flavor enhancing objects) is pushed through the slit and are permanently trapped inside when the slit is sealed.

8. Two slits are cut diagonally into a plastic bottle so that they act as flaps. The flavor enhancing objects) now are inserted through the opening created by the flaps. The flaps are then sealed up.

9. Using the methods as described in Claimsl through 8, the flavor enhancing body placed inside is a whole, portion, or piece(s) of fruit and/or vegetables.

10. The method as defined in Claims 1 to 8, with the flavor enhancing body being piece(s) of wood with properties for aging beverages.

11. The methods as defined in Claimsl to 8, with the filtrating element acting as a flavor enhancing body.

12. The methods as defined in Claimsl to 8, with the flavor enhancing bodies being herbs and/or spices.

13. The flavor enhancing objects from claims 9 to 12, being positioned inside the bottle by hand or by a machine are larger than the access neck, and are inserted using the methods described in claims 1 through 8.

14. Using the methods of positioning flavor-enhancing objects as defined in Claims 1 through 8, a filtering membrane that acts as a bag, pouch or encasement and to holds flavor-enhancing objects from claims 9 to 12 inside.

15. The filtering membrane from claim 14 is in the shape, color, and/or texture of the contents it holds and some shape is related to the beverage or brand.

16. The filtering membrane from claim 14 has the company name, logo, and the date on which the beverage began aging on inscribed on it

17. The company name, logo, and date on which the beverage started aging is written directly on the flavor enhancing object from claims 9 to 12, Other information about the aging of the product can also be included.

18. Referring to claim 17 writing directly on the flavor-enhancing object can be accomplished through the use of paints, waxes, searing or engraving the desired insignia.

19. The wooden flavor-enhancing object as described in claim 10 can be made in the shape of a sphere, cactus or a shape related to the beverage.

20. The bottles described in claims 1 through 6 being made of partly or all of glass

21. The bottles described in claims 1 through 6 being made of partly of metal

22. The bottles described in claims 1 through 8 being made of partly or all of plastic

23. Referring to claims 7 and 8, a patch or label can be used to cover up the slits or cuts made in the bottle.

24. The flavor-enhancing object as described in claim 9 being vanilla beans, coffee beans or coca beans.

25. The flavor-enhancing object as described in Claim 10 Being made of oak or sherry, or other type of wood.

26. The filtration element as described in claim 11 being charcoal, quartz sand, crushed diamonds

27. The filtration elements from claim 11 are wrapped in a filtering membrane from claim 14 and are positioned inside of a cone and funnel. The cone and funnel are then positioned on the interior of the opening of the bottle in a manner that allows the entire beverage has to flow through the filtration elements.

28. A filter to be made to fit over or into the opening. It would fit into the bottle in the same manner a cork does. The filter could screw onto the bottle by threads located at the opening.

29. Using the methods in claims 1 to 8 to position the flavor enhancing body. The flavor enhancing body as a fruit shaped object filled with fruit inside and can be encased in a filtering membrane, or the filtrating membrane can be made into the shape of the object desired.

30. The method as defined in claim 29, with the fruit shaped object larger than the access neck filled with fruit and wrapped in a filtering membrane that is positioned inside the bottle by hand or by a machine using the methods from claims 1 to 8.

31. The flavor enhancing body being a shaped like and filled with dried bodies from claims 9 and 12 and encased ia. a filtering membrane that is to be placed through the top of the bottle. Does not require special assistance from methods outlined in claims 1 through 8.

32. Referring to claim 29, the filtering membrane having the ability to expand as the dried flavor enhancing bodies inside expands and becomes larger than the access neck.

33. Using the methods in claims I to 8 to position the flavor enhancing body, with the flavor enhancing body being a full beverage can.

34. Referring to claim 33, to have a pull string device attached to the tab of the beverage can and to the lid of the bottle in order to open the beverage can as it rests inside the bottle.

35. Using the methods in claims 1 to 8 to position the flavor enhancing body, with the flavor enhancing body being a beverage bottle.

36. Referring to claim 36, the lid of the beverage bottle inside is attached to the lid of the bottle outside in such a manner that when the lid of the larger bottle is opened the lid of the inside bottle is opened as well.

37. The methods of attaching the bottle together from claims 1 through 8 include using plastic welding, hotmelt, polyresin, glue or another means that is FDA approved for direct contact with food for human consumption.

38. The bottle is to have charcoal or wood shavings that have been placed inside through the top opening.

39. Referring to claim 39, to have a filter attached to the top of the bottle that is screwed onto the top by the threads at the opening of the bottle, which prevents charcoal or wood shavings from being poured out with the beverage.

40. Referring to claim 39, to have a filter attached to the top of the bottle that is to be pushed in like a cork in order to prevent charcoal or wood shavings from being poured out with the beverage.

41. To use the funnel and cone with a filtering membrane to filter out the charcoal and/or wood shavings located inside the main portion of the liquid retention cavity.

42. To build a bottle around flavor-enhancing objects from claims 9 to 12, 33 and 35, such that the flavor-enhancing object is larger than the liquid channel and is permanently trapped inside the liquid retention cavity.

43. Due to heat that may damage the flavor enhancing objects from claims 9 to 12, 33 and 35 when the bottle is being attached together, the flavor-enhancing object may be soaked in water and/or frozen in order to minimize damage.

44. A heat resistant/ fire resistant pouch is to be used in order to protect the flavor enhancing objects from claims 9 to 12, 33 and 35 from being damaged while the bottle is being attached together. This may be used in conjunction with claim 44.