Process for enhanced flavoring of beverages and product produced therefrom

Abstract

The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

1 - 50 . (canceled)  
     
     
         51 . A consumable alcohol comprising: 
 a distilled consumable alcohol which has not been aged in an oaken barrel for more than about three years, said consumable alcohol comprising vanillic acid in an amount greater than about 2.0 mg/L and syringic acid in an amount greater than about 3.0 mg/L.    
     
     
         52 . The consumable alcohol of  claim 51 , wherein the distilled consumable alcohol has been subjected to ultrasonic energy of at least about 3 Watts/liter.  
     
     
         53 . The consumable alcohol of  claim 52 , wherein the consumable alcohol comprises fewer free radicals than an alcohol of the same type which has not been subjected to said ultrasonic energy.  
     
     
         54 . The consumable alcohol of  claim 51 , wherein said alcohol is a flavored alcohol.  
     
     
         55 . The consumable alcohol of  claim 54 , wherein said flavor is selected from the group consisting of seeds, woods, fruitwoods, nuts, fruits, plants, vegetables, and mixtures thereof.  
     
     
         56 . The consumable alcohol of  claim 51 , wherein the alcohol comprises vanillin in an amount of from about 5.0 to about 7.5 mg/L and syringaldehyde in an amount of from about 7.0 and about 15.0 mg/L.  
     
     
         57 . A consumable alcohol comprising: 
 a distilled consumable alcohol which has been subjected to ultrasonic energy, said consumable alcohol comprising at least about 20% less amyl alcohols than a similar distilled consumable alcohol which has not been subjected to ultrasonic energy.    
     
     
         58 . The consumable alcohol of  claim 57 , further comprising at least about 50% less isobutanol than a similar distilled consumable alcohol which has not been subjected to ultrasonic energy.  
     
     
         59 . The consumable alcohol of  claim 57 , wherein said alcohol is a flavored alcohol.  
     
     
         60 . The consumable alcohol of  claim 59 , wherein said flavor is selected from the group consisting of seeds, woods, fruitwoods, nuts, fruits, plants, vegetables, and mixtures thereof.  
     
     
         61 . The consumable alcohol of  claim 57 , wherein the consumable alcohol comprises fewer free radicals than a distilled alcohol of the same type which has not been subjected to said ultrasonic energy.  
     
     
         62 . The consumable alcohol of  claim 57 , wherein said consumable alcohol has been subjected to ultrasonic energy in an amount of at least about 3 watts/liter.