US 12,467,023 B2
Alcoholic beverage and method of making the same
Douglas B. Hall, Newtown, OH (US); Bruce Forsee, Newtown, OH (US); Joseph M. Girgash, Newtown, OH (US); and James J. Beaupre, Glenburn, ME (US)
Assigned to Brain Brew Ventures 3.0, Inc., Newtown, OH (US)
Appl. No. 15/768,614
Filed by BRAIN BREW VENTURES 3.0, INC., Newtown, OH (US)
PCT Filed Oct. 17, 2016, PCT No. PCT/US2016/057297
§ 371(c)(1), (2) Date Apr. 16, 2018,
PCT Pub. No. WO2017/066740, PCT Pub. Date Apr. 20, 2017.
Claims priority of provisional application 62/242,396, filed on Oct. 16, 2015.
Prior Publication US 2018/0305649 A1, Oct. 25, 2018
This patent is subject to a terminal disclaimer.
Int. Cl. C12G 3/07 (2006.01); C12H 1/00 (2006.01); C12H 1/16 (2006.01); C12H 1/18 (2006.01); C12H 1/22 (2006.01); C12H 6/02 (2019.01)
CPC C12G 3/07 (2019.02) [C12H 1/00 (2013.01); C12H 1/16 (2013.01); C12H 1/18 (2013.01); C12H 1/22 (2013.01); C12H 6/02 (2019.02)] 29 Claims
OG exemplary drawing
 
1. A method for imparting the sensory characteristics of a more matured distilled spirit to a distilled spirit, the steps being comprised of:
introducing a distilled spirit having an alcohol content of about 40% to about 57% to a container;
adding wood chips at a ratio of about 10 to about 120 grams per 750 mL of the raw distilled spirit to the container;
sealing the container such that the container has a fixed mass of gas;
heating the container until an internal pressure of the container reaches a predetermined maximum pressure of 15 psi;
cooling the container until the internal pressure reaches a predetermined lower pressure; and
cycling the heating step and the cooling step from 2 to 10 times, wherein the container is sealed for a duration of the step of cycling the heating step and the cooling step, and wherein the method has a total process time of less than a day.