Oak aged alcoholic beverage extract and accelerated whisky maturation method

Abstract

An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes 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, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer, and the solvent is removed. In the process which does not use a food grade solvent, the oak aged alcoholic product has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol. 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.