“What our technology does better than any of those is the removal of congeners. Our gas chromatographs show significantly greater reduction in the minor alcohols and free radicals than any of the other three methodologies can achieve. The flavors, whether you’re talking about cactus for tequila or sugar cane for rum or grain for bourbon or Scotch, are more apparent.” In eight hours, he says, new-make bourbon tastes like it spent six years in the rickhouse. All fully patented, of course.
