Welcome to the Straightbourbon.com Forums.
Results 1 to 8 of 8
  1. #1
    Novice
    Join Date
    Mar 2013
    Posts
    2

    Brown Forman Patent

    Stumbled on this patent, filed in 1996, while looking for something else. Sounds delicious:

    An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

  2. #2
    Enthusiast
    Join Date
    Jan 2013
    Location
    Southwest MI
    Posts
    371

    Re: Brown Forman Patent

    Hmm, interesting. Do you have a link or the patent number?


    Oh, and welcome to the forums.
    Pete

    I hate scotch.

  3. #3
    Novice
    Join Date
    Mar 2013
    Posts
    2

    Re: Brown Forman Patent


  4. #4
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    11,598

    Re: Brown Forman Patent

    Does this concoction have a name.

  5. #5
    Guru
    Join Date
    Jun 2012
    Location
    Commonwealth of KY
    Posts
    3,138

    Re: Brown Forman Patent

    Cleveland Bourbon.

  6. #6
    Disciple
    Join Date
    Aug 2012
    Location
    A pretty great state.
    Posts
    1,781

    Brown Forman Patent

    Quote Originally Posted by jimmyr View Post
    The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer.
    If all this is in the first layer, what's left over in the second layer?
    Jim

  7. #7
    Guru
    Join Date
    Jun 2008
    Location
    Metro Detroit
    Posts
    5,130

    Re: Brown Forman Patent

    Quote Originally Posted by MyOldKyDram View Post
    Cleveland Bourbon.



    The Opti-grab?
    bibamus, moriendum est
    Sipology Blog

  8. #8
    Enthusiast
    Join Date
    Jan 2013
    Location
    Southwest MI
    Posts
    371

    Re: Brown Forman Patent

    Quote Originally Posted by HighInTheMtns View Post
    If all this is in the first layer, what's left over in the second layer?
    There is only a small amount of water in the first layer.
    Pete

    I hate scotch.

 

 

Similar Threads

  1. Brown-Forman Cooperage
    By OscarV in forum General Bourbon Discussion
    Replies: 21
    Last Post: 07-26-2009, 17:38
  2. Does anyone here work for Brown Forman?
    By Schock in forum General Bourbon Discussion
    Replies: 2
    Last Post: 02-11-2006, 23:14
  3. Brown-Forman on the other end of Lawsuit
    By pepcycle in forum General Bourbon Discussion
    Replies: 0
    Last Post: 11-27-2003, 06:54
  4. Brown Forman
    By kitzg in forum Industry News
    Replies: 0
    Last Post: 07-25-2002, 08:22

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top