How A Distillery Ages Bourbon In Days, Not Years
One distillery in Cleveland has pioneered equipment that allows them to age bourbon in a handful of days instead of years. Traditionalists argue against the practice, but many consumers are happy with the product. Is cheese next for the market of extra-fast aging, or will the artisan food movement reject "fast" products?
He wouldn't let me see his machinery — "intellectual property," he says — but it sounded something like an overloaded washing machine during the spin cycle. Each beat, Lix says, is roughly the equivalent of 24 hours in a stationary barrel. The agitation squeezes the wood like a sponge and the "aging" of each batch is done within a few days.
Photo by David Kidd