WO2015072864A1

WO2015072864A1 - A method for processing liquor

Info

Publication number: WO2015072864A1
Application number: PCT/NZ2014/000233
Authority: WO
Inventors: Sam Lu
Original assignee: New Zealand Chinese Liquor Limited
Priority date: 2013-11-13
Filing date: 2014-11-13
Publication date: 2015-05-21
Also published as: NZ617717A

Abstract

This invention relates to a method of processing Baijiu, the method including the steps of: transferring distilled Baijiu into a wooden cask; and holding the distilled Baijiu in the wooden cask for a period of at least six months.

Description

A METHOD FOR PROCESSING LIQUOR

TECHNICAL FIELD

The invention relates to a method of processing Chinese Liquor, a distilled liquor generally known in China as baijiu.

BACKGROUND ART

Chinese liquor, also known as baijiu, has been brewed and distilled in China for a very long time, with some estimating it was first made around 5,000 years ago. However, it is widely accepted that baijiu was made during the Yuan dynasty (1260 onwards). During the intervening period of over 750 years the makers of Chinese liquor have largely kept to the traditional brewing and distilling methods.

Baijiu is a clear liquor, usually distilled from sorghum, although other grains, such as rice, wheat, barley, millet or occasionally Jobs tears are used in various parts of China. Baijiu is similar in appearance to other liquors such as vodka, Japanese s ochu and Korean soju. However it is distinguished over other liquors by having a much higher alcohol by volume (typically in the range from 40% - 60%) and characteristic aromas (e.g. sauce fragrance, heavy/thick fragrance, light fragrance, rice fragrance, honey fragrance and layered fragrance).

Typically the distilled liquor is placed into sealed earthenware/crockery jars where it may be kept for several years, depending on the quality required of the final product. In its more basic forms baijiu is relatively inexpensive, being priced at around the cost of a beer, while at the upper end prime baijiu can retail for around USD 3,375 per bottle.

While these traditional methods of producing baijiu are still maintained, there is a growing need for more variation in the range of baijiu available, and particularly for baijiu that meets the taste and preferences of the growing middle class of Chinese and other Asian people, as well as liquor drinkers of other cultures.

It is an object of the present invention to address the foregoing problem or at least to provide the public with a useful choice.

l All references, including any patents or patent applications cited in this specification are hereby incorporated by reference. No admission is made that any reference constitutes prior art. The discussion of the references states what their authors assert, and the applicants reserve the right to challenge the accuracy and pertinency of the cited documents. It will be clearly understood that, although a number of prior art publications are referred to herein, this reference does not constitute an admission that any of these documents form part of the common general knowledge in the art, in New Zealand or in any other country.

Throughout this specification, the word "comprise", or variations thereof such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element, integer or step, or group of elements integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.

Further aspects and advantages of the present invention will become apparent from the ensuing description which is given by way of example only.

DISCLOSURE OF THE INVENTION

According to one aspect of the present invention there is provided a method of processing Baijiu, the method including the steps of: transferring distilled Baijiu into a wooden cask; and holding the distilled Baijiu in the wooden cask for a period of at least six months. While aging wines and spirits in wooden casks is well known, the same is not true of Baijiu. As mentioned previously, throughout its more than 750 year history baijiu has been produced by traditional methods and, in particular, stored in earthenware or pottery jars. These jars may account for some of the characteristics of baijiu.

Reference throughout this specification to a cask should be understood to refer in general to a type of container that is shaped like a barrel and is made for containing liquids. It will be appreciated by those skilled in the art that a cask may be made in a wide variety of shapes and sizes, and may be called by other names. It is envisaged that the method of the present invention encompasses all variations of casks.

The Applicant considers that storing distilled Baijiu in a wooden cask may produce new and different characteristics to baijiu, such as flavour, colour or aroma, as is well known for wines and other spirits. While it is acknowledged that aging wines and spirits in wooden casks is well known and often used, the fact that nobody, in all the at least 750 years of production of baijiu, has considered storing baijiu in a wooden cask points to this being a novel and inventive method of processing this liquor. In a preferred embodiment the wooden cask is an oak cask.

Oak casks are well known for imparting desirable flavour, colour and aroma to wines and spirits stored in them. It is therefore preferable to use oak casks; however the Applicant is aware that other wooden casks may also be used, depending on what characteristics of the wood are imparted in to baijiu, and the taste, colour and aroma of the resulting baijiu. In a preferred embodiment the method includes the step of agitating the Baijiu in the wooden cask.

The Applicant considers that agitating the Baijiu while in the cask may lead to accelerated aging of the liquor, thus adding to its value.

Preferably the agitation is caused by the motion of a sea-going vessel. In a preferred embodiment the method includes the step of loading the wooden cask onto a sea-going vessel.

In a preferred embodiment the method includes the step of leaving the Baijiu in the wooden cask on the sea-going vessel while the sea-going vessel undertakes a sea voyage lasting at least 1 month. Reference to a sea-going vessel may be any vessel able to make long voyages at sea or any other large body of water, and equipped to store the casks of baijiu.

Agitation of the baijiu in the wooden cask is readily achieved by the motion of the sea-going vessel while at sea. This natural, substantially continuous, motion is believed to speed aging of the baijiu without the need for manual or mechanical intervention, thus saving labour and/or other capital costs.

In a preferred embodiment the method includes the step of leaving the Baijiu in the wooden cask on the sea-going vessel or another sea-going vessel until the wooden cask has travelled on a voyage of at least 21 ,600 nautical miles. Leaving the baijiu on the vessel for a voyage of at least 21 ,600 nautical miles is roughly equivalent to circumnavigation of Earth. The fact that the baijiu has been "on a voyage around the world" may add to its appeal to the target market and thus to its value.

In another preferred embodiment the method includes the step leaving the Baijiu in the wooden cask on the sea-going vessel or another sea-going vessel until the wooden cask has travelled on a voyage of at least 43,200 nautical miles.

Leaving the baijiu on the vessel for a voyage of at least 43200 nautical miles is roughly equivalent to a double circumnavigation of Earth. The fact that the baijiu has been "on a voyage twice around the world" may add to its appeal to the target market and thus to its value. Preferably the voyage includes passing through different environments, including environments having different temperature and different humidity.

It is considered that exposing the baijiu to difference temperatures and humidities may enhance the characteristics of the stored baijiu, thus to its value.

BRIEF DESCRIPTION OF THE DRAWINGS

Further aspects of the present invention will become apparent from the ensuing description which is given by way of example only and with reference to the accompanying drawings in which:

Figure 1 shows a flow chart of the method of a preferred embodiment of the present invention;

Figure 2 shows an additional step to the method of Fig 1 ;

Figure 3 shows additional steps to the method of Fig.1 and Fig.2;

Figure 4 shows additional steps to the method of Fig.s 1-3; and

Figure 5 shows additional steps to the method of Fig.s 1-4. BEST MODES FOR CARRYING OUT THE INVENTION

Steps 1 and 2 of a preferred embodiment of the method for processing Baijiu (baijiu) according to the present invention are shown schematically in Fig. 1. In step 1 the distilled Baijiu is transferred into an oak cask which is releasalby sealed. In step 2 the baijiu is stored for a time of at least 6 months in the oak cask. In a preferred embodiment the baijiu may be stored for many years in the oak cask to provide additional ageing of the Baijiu, thus increasing its value. During this time the baijiu interacts with the oak which may add characteristic flavour, colour and fragrance to the baijiu.

Step 3, as shown in Fig. 2 involves agitating the baijiu while it is stored in the oak cask. This may be carried out in numerous ways, for example (without limitation) by rocking or rolling the cask and/or by stirring. This action may accelerate the ageing process thus saving time and cost of storage while providing added value to the baijiu.

Step 4, as shown in Fig. 3, provides a preferred step for agitating the baijiu in the cask by loading it on board a ship. In step 5, also shown in Fig.3, the ship carrying the baijiu in the oak cask is sent on a sea voyage lasting at least one month and preferably longer. During this voyage the baijiu in the oak cask will be agitated by the motion of the ship. This may provide a cost effective method of providing substantially continuous motion to the baijiu, and also may speed up the ageing process. The fact that the baijiu has been on a sea voyage may also add to the "romance" or branding story of the baijiu aged in this manner. In step 6, as shown in Fig. 4, the baijiu in the oak cask is taken by a ship, or by ships, on a sea voyage of at least 26,200 nautical miles, this being equivalent to travelling at least once around the world. This is considered to be sufficient to age the baijiu, but more importantly may be used as a brand story to enhance the branding and value of baijiu that has been processed in this way. In step 7, as shown in Fig. 5, , the baijiu in the oak cask is taken by a ship, or by ships, on a sea voyage of at least 43,200 nautical miles, this being equivalent to travelling at least twice around the world. This is considered to be sufficient to age the baijiu, but more importantly may be used as a brand story to enhance the branding and value of baijiu that has been processed in this way.

In step 8, also shown in Fig. 5, the voyage is chosen to pass through different environments, including environments having differing temperature and differing humidity. This may also add to the flavour or fragrance of the baijiu due to changes in the way the baijiu interacts with the oak cask.

Aspects of the present invention have been described by way of example only and it should be appreciated that modifications and additions may be made thereto without departing from the scope thereof as defined in the appended claims.

Claims

WHAT WE CLAIM IS:

1. A method of processing Baijiu, the method including the steps of: transferring distilled Baijiu into a wooden cask; and holding the distilled Baijiu in the wooden cask for a period of at least six months.

2. The method as claimed in claim 1 wherein the wooden cask is an oak cask.

3. The method of either one of claims 1 or 2 including the step of agitating the Baijiu in the wooden cask.

4. The method as claimed in any one of claims 1 to 3 including the step of loading the

wooden cask containing the distilled Baijiu onto a sea-going vessel.

5. The method as claimed in claim 4 including the step of leaving the Baijiu in the wooden cask on the sea-going vessel while the sea-going vessel undertakes a sea voyage lasting at least 1 month.

6. The method as claimed in claim 5 including the step of leaving the Baijiu in the wooden cask on the sea-going vessel or another sea-going vessel until the wooden cask has travelled on a voyage of at least 21 ,600 nautical miles.

7. The method as claimed in claim 5 including the step of leaving the Baijiu in the wooden cask on the sea-going vessel or another sea-going vessel until the wooden cask has travelled on a voyage of at least 43,200 nautical miles.

8. The method as claimed in any one of claims 5 to 7 wherein the voyage includes passing through different environments, including different temperatures and different humidities.

9. The method of claim 3 where the agitation is caused by the motion of a sea-going

vessel during a voyage at sea.

10. A method of processing Baijiu substantially as herein described and as illustrated by the accompanying description and drawing.