Enhancing a spirit by mixing in one or more other spirit during manufacturing is disclosed. The primary spirit, i.e., the spirit being enhanced, and the one or more additional spirits, i.e., the secondary spirits, can be a distilled spirit, a non-distilled spirit, an aged spirit, a finished spirit, a spirit that is neither aged nor finished, and any combination thereof. In one aspect, the disclosure provides a method of producing a spirit enhanced spirit (SES). In one example, the method includes: (1) obtaining a primary spirit, (2) adding one or more secondary spirit to the primary spirit, wherein the one or more secondary spirit is a different type of spirit than the primary spirit, (3) placing the primary spirit and the one or more secondary spirit in a bottle, wherein combination of the primary spirit with the one or more secondary spirit produces a SES, and (4) sealing the bottle.

Enhancing a spirit by mixing in one or more other spirit during manufacturing is disclosed. The primary spirit, i.e., the spirit being enhanced, and the one or more additional spirits, i.e., the secondary spirits, can be a distilled spirit, a non-distilled spirit, an aged spirit, a finished spirit, a spirit that is neither aged nor finished, and any combination thereof. In one aspect, the disclosure provides a method of producing a spirit enhanced spirit (SES). In one example, the method includes: (1) obtaining a primary spirit, (2) adding one or more secondary spirit to the primary spirit, wherein the one or more secondary spirit is a different type of spirit than the primary spirit, (3) placing the primary spirit and the one or more secondary spirit in a bottle, wherein combination of the primary spirit with the one or more secondary spirit produces a SES, and (4) sealing the bottle.

The present invention pertains to an alcoholic beverage that contains one or more types of steviol glycosides selected from rebaudioside D and rebaudioside M, and has a steviol glycoside content of 0.001-0.5 g/1,000 ml and an alcohol content of 0.5-40.0 v/v %.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present nvention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present nvention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

Expedited aging processes include intermittently exposing an alcohol-containing fluid to any one or more of pressure, vacuum and music. One or more fluid properties may be measured during the process to determine endpoints. Some process endpoints may be based upon any one or more of taste and aroma attributes, via a flavor profile or aroma profile, respectively. Diminishing change in the fluid property over time may indicate an endpoint to the process; or by comparison to the properties of an external reference.

Expedited aging processes include intermittently exposing an alcohol-containing fluid to any one or more of pressure, vacuum and music. One or more fluid properties may be measured during the process to determine endpoints. Some process endpoints may be based upon any one or more of taste and aroma attributes, via a flavor profile or aroma profile, respectively. Diminishing change in the fluid property over time may indicate an endpoint to the process; or by comparison to the properties of an external reference.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

An object of the present invention is to provide a technique of reducing unfavorable pungency derived from carbon dioxide gas in a carbonated alcoholic beverage having a relatively high carbon dioxide gas pressure and a low pH. In this invention, the sodium content, acidity, and the weight ratio of potassium content to sodium content are adjusted to be within the specified ranges.