Purifying alcohol with fat particles to introduce “Above Top Shelf”

A Wisconsin company, Capjem, a culinary science R&D firm, says it has achieved a way to purify alcohol using fat molecules. The result is a better tasting product with exceptional purity.
“Based on the premise of nucleophilic attraction, and by working with various fat molecules, the fat “washes” or cleans the liquor by removing impurities left behind by the distillation process. No matter how many times an alcohol is distilled, impurities remain, and those impurities can cause bitterness, burning, undesired flavors, and even hangovers,” a spokesman says.
The process can work on any liquor at any point in production, but it is said to be especially effective on pre-aged liquors. If the alcohol is washed prior to aging, the cleansed alcohol associates and interacts with the wooden barrel more effectively, allowing additional flavor extractions from the wood tannins.
To learn more about how this works, visit http://www.capjem.com/#!products/c1gxv

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s