5 Revolutionary Aging Techniques That Look Beyond the Barrel

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Discussion (6)

  • Michael Meyers posted 2 years ago

    Well... I've tasted a number of the Terresentia offerings side-by-side with their untreated original forms, and my assessment was that they are barely better than their original condition. I think it is a far stretch to call them "top shelf". At the prices at which they market, there isn't even an advantage to take a chance on their stuff, unless you're just so curious that you have to. And don't even get me started on "things" like the San Francisco World Spirits Competition. Like most of these paid "competitions", it's just a buy a medal program, available to the producers who want it to be a part of their marketing efforts.

    Opinionated.Alchemist.1f0d said it best when he said "All what I say is, that we have to distinguish myth and marketing from science and reality. And a website like Liquor.com should promote the objective consideration about these topics, and shouldn't just pick up the marketing pitches of the liquor companies."

    I'm beginning to wonder if ANYONE is editing here any more.

  • rhewredi.965dc0 posted 2 years ago

    Was surprised Terressentia was not listed here. A South Carolina company that has won numerous medals at the San Francisco World Spirits thing using technology to "age" their liquors. Everything I've had of theirs is top shelf.

  • qoonman posted 2 years ago

    This Seven Fathoms Rum is a fraud. It is produced from a pot still in grand cayman. From table sugar. It is not aged in the sea. Pure lies.

  • wonderfuljojo posted 2 years ago

    Seven Fathoms is a FRAUD. Don't believe their lie. Swill rum made in the cheapest way possible by two hillbillies

  • opinionated.alchemist.1f0d posted 2 years ago

    The problem of this article is, that it is written analog from the eyes of a wondering child.
    High altitudes, low depth of the seas, space and not forget, the chemical reactor... it seems that the author and most spectators don't really understand what barrel influences dependent on!
    If you have the knowledge and the ability to connect the dots, it is far easier to understand...

    First of all: Marketing B.S. - or lets directly call it what it is: Bullshit! Why is Ardbeg sending a probe to space to find out gravity influence? It is easy to predict, that the "scientific" results won't be coherent [despite marketing will make another world wonder out of it]. So why are they doing it? Because this ensures, that the brand is picked up worldwide from news agencies. It is very expensive to send a probe to space - but it is far more expensive to design a marketing strategy on a global scale...
    Sea aged spirits and high-altitude spirits are aging very similar. And this doesn't have anything to do with the air pressure. It rather has a lot to do with agitation. It is often forgotten, that most distilleries aren't in the highlands - neither are the bottling plants - only the warehouses are there. Hence the spirits are traveling "conveniently" in barrels back and forth, which means, they undergo an extended period of agitation in the barrels. I guess, this has far more influence, then air pressure, or whatever! A great example is also the Jefferson Ocean Bourbon - the first barrels were extremely dark - because they were stored on a rather small vessel [everybody knows, that small boats are "shaking" far more than large boats]. I am not sure, why no distillery is just creating a ware-ship [instead of warehouse]. or several smaller warehouse-ships. While they were somewhat more inconvenient... but the spirit would age far faster.
    Now the biggest hoax [IMHO] is the chemical reactor. Usually in a chemical reactor, you are adding two or more elements, which are agitated and are reacting with each other. If they use oak [and/or toasted/charred oak], it would be anyway a very big stretch to call it chemical reactor anyway. Yes in an oak barrels, there are chemical reactions happening - but far more is all about leaching and infusing than reacting.
    In most instances the distillate is also not crude but well distilled and rather pure, with very few other compounds. Anyway - it is again a marketing stunt, to get people signed up for this... and the "testers" of the first badges are quite validating my "fears" - as no well known journalists and reviewers could try the first badges, but "some" well-experienced connoisseurs - perception is reality?!

    And honestly - I am not really sure, if the sea [air] has really an influence in spirits. I know, this is often said, when it comes to Islay whiskies, but what I know is, that there is not a much higher sodium-chloride content in these whiskies [and some of the barrels could be soaked in salt water as well, before they were filled]. The "taste of the sea" could be also very much the influence of peated barley - peat, obviously had some ocean notes, due to floods over the original sites [which became peat after dozens of years]. But only through the air, and into the barrel? This is rather unlikely.

    All what I say is, that we have to distinguish myth and marketing from science and reality. And a website like Liquor.com should promote the objective consideration about these topics, and shouldn't just pick up the marketing pitches of the liquor companies.

  • Wonderjojo posted 2 years ago

    It's kind of ridiculous that Seven Fathoms is on here when it's a just a marketing lie. It's a secret because they don't do it...


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