California Distiller Makes Sustainable Whiskey In Lab

In a small lab in California’s Silicon Valley, Martin Janousek and Stu Aaron are making whiskey.

There are no oak barrels stacked floor to ceiling. In fact, there’s hardly any wood at all. Instead, they use syringes, beakers and vials to find a more sustainable way to distill whiskey.

The spirit spends three to five days in a keg-like metal barrel. The company’s technology speeds up oxidation, thus changing the whiskey’s flavour and extracting the colour, smell and flavour profile from a piece of oak about the size of a pinky finger.

ESM