In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
Buffalo Trace released their latest Experimental Collection bourbon with 6.5 year old whisky aged in barrels treated with infrared light.
The technology replaces the toasting phase of barrel-making, not the charring stage, and can be used to toast wood without getting it all smoky.
The process imparts different flavors to the bourbon, as they found out.
Check out the story on PopSci.com!
from Alcademics http://ift.tt/24XnD02
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