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" I have three words for you: Whiskey time machine. What? Well, as you&amp;#039;re likely aware, whiskey needs to be barrel-aged to go from something that tastes like turpentine to the magnificent nectar we know and love. The best whiskeys are aged for upwards of 12 years, during which time the spirit reacts with the surrounding wood to smooth out its rough edges and develop new, attractive flavor compounds. The process is worth it, but it&amp;#039;s a hell of a long time to wait for a drink. Now a chemist from South Carolina, named Orville Tyler, says he&amp;#039;s come up with a way to age alcohol in a small fraction of that period. As in, hours instead of years. If Tyler&amp;#039;s claims are true, you&amp;#039;d be able to drink, right now, the equivalent of a whiskey normally earmarked for release in, say, 2024. Hence: time machine. Someone went ahead and tested Tyler&amp;#039;s product \u2014 specifically, a four-month-old whiskey sample subjected to his &amp;quot;Terrapure&amp;quot; process. The resulting liquid was indeed smoother and more complex than before, though it did lack some of the character and balance of a bona fide 12-year spirit. Still: whiskey time machine. Oh, and in case you&amp;#039;re wondering: The super-aging process involves an oxygenated chamber and bursts of ultrasonic energy but, as best as we can tell, no DeLorean. [Gizmodo] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/how-to/a12528/whiskey-time-machine-6646535/>