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Method of producing accelerated age whiskey

Author

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  • Elazar Meyer

    (214 Haalon St., Matta, Israel)

Abstract

Accelerated age whiskey having amber color, aroma and flavor similar to matured whiskey was produced in a short period of time of less than a month in comparison to at least 3 years, which is the minimal period of time needed to produce matured whiskey. A control experiment was carried out in the same manner as the method of preparing accelerated age whiskey but with use of spring water instead of beer-like liquid.

Suggested Citation

  • Elazar Meyer, 2021. "Method of producing accelerated age whiskey," Technium, Technium Science, vol. 3(5), pages 101-105, July.
    • Handle: RePEc:tec:techni:ojs:3632
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    File URL: https://techniumscience.com/index.php/technium/article/view/3632
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