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
Related news
The deadline for reporting the annual activities of non-state laboratories will expire in 9 days
January 31 is the deadline for submitting the report on…
Read more >Non-state laboratories will soon have to report on their annual activities
Non-state laboratories are obliged to prepare a summary report of…
Read more >A precision milk production laboratory was built in Kaposvár
A so-called precision milk production laboratory featuring the most modern…
Read more >Related news
Seven trends shaping in-store marketing and retail design in 2024
Smart brands know that in-store marketing and store design can…
Read more >2024 is a year of challenges for the tobacco industry and retail
Annual tobacco retail sales are expected to have increased in…
Read more >The latest issue of Trade magazine is out now!
The digital version is available with more content once again,…
Read more >