Persedo

Traditional distillation and barrel aging deliver great spirits.  And we respect tradition.  But consumption habits are changing.  Your customers demand smooth and more approachable tastes, with less burn; the kind of taste you can only get with premium and super-premium spirits.  

To deliver that premium quality of aged spirits quickly and cost-effectively, you must remove certain inferior alcohols and create desired esters (before or after barreling) without the loss of volume from ever-extended barrel time.  To produce a premium vodka or gin from neutral spirits, additional distillation and filtration is the standard protocol today.  Instead, you can realize 20% more volume, use less energy and reach premium quality much faster using the Persedo Polishing Technology.  

Our patented and innovative technology produces an ultra-premium spirit at a much lower cost than standard methods.  Your traditional process coupled with our transformative technology delivers an extraordinary taste and aroma that cannot be matched using only conventional distillation and/or aging techniques.  Taste the difference for yourself!



"Persedo's technology is not complicated, speculative or theoretical. It's a demonstrably scalable process that removes undesirable congeners while converting others to produce a top shelf spirit. Very impressive!"

- Daniel Barnes | Treaty Oak Distillery | Dripping Springs, Texas

It Began As A Mission To Make A Better Drink

We knew the process would be a unique combination of art and science.  So we started by recruiting one of the leading experts in chemistry to develop a method that would efficiently reduce certain congeners from a spirit while converting others. The initial goal was to elevate a bottom-shelf spirit to top-shelf quality without the excessive cost and loss of alcohol associated with distillation and barreling.  Our team, led by principal scientist Dr. Benjamin Mosier - a three-time winner of NASA's INVENTOR OF THE YEAR award, micro-encapsulation expert and author of over 50 patents, developed a revolutionary game-changer.

The result is purer, smoother, unparalleled spirit.

About Us

A Kentucky Bourbon Sample

Conclusions as noted in our 3rd party analytical report –

Whisky subjected to the Persedo treatment showed reduction in several components that contribute unfavorable flavors including acetol; acetic acid; 1,1-diethoxy ethane; iso-amyl alcohol; 1,1-diethoxy butane; 2-ethoxy ethanol; styrene; n-propyl acetate; ethyl orthoformate; 1,1-diethoxy-3-methyl butane; 2-heptenal; 1-octen-3-ol; hexanoic acid; 1,1-diethoxy-2-methyl propane; 2-octenal; 1,1,3-trioxy propane; 2-furaldehyde diethyl acetal; 1,1-diethoxy hexane; nonanal; 2-nonenal; 2,4-decadienal; decanoic acid; 1,1-diethoxyheptane; and dodecanoic acid.

Reduction in carboxylic acids and acetals has been previously observed after distilled spirits were subjected to the Persedo treatment. Several lipid oxidation products appearing in this list were also significantly reduced.

Another noteworthy point is that key desirable flavor compounds contributed to the characteristic whisky flavor by oak-barrel aging are not reduced in concentration, and, in fact, are slightly elevated in some cases. These include the whisky lactones; syringol; syringaldehyde; ethyl vanillate; and methoxyeugenol.

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A Whitedog Tennessee Rye Sample

Conclusions as noted in our 3rd party analytical report –

Approximately 150 different chemicals were detected in samples, including fusel alcohols, acetals, esters, carboxylic acids, esters, terpenoid compounds, lipid oxidation products, etc. Off-flavor chemicals can develop in ethanol fermentations by many different mechanisms. Acetal (shown below) can form from the reaction of the acetaldehyde with ethanol (in the case of 1,1-diethoxy ethane) or from acetaldehyde with other alcohols. Eight acetals were detected in samples. These chemicals, especially 1,1-diethoxy ethane (aka acetal), are known to be significant off-flavor contributors and should be monitored closely.

Acetals are formed by the stepwise addition of two alcohol molecules to an aldehyde in an acid-catalyzed reaction. An example of an acetal with potential off-flavor contribuition is 1,1-diethoxyethane (simply called acetal). Acetal forms from the reaction of acetaldyde (R1 = H) and ethanol (R2 = CH3-CH2-) to form 1,1-diethoxy ethane (acetal).

Other off-flavor contributors to alcoholic beverages include aldehydes, ketones, volatile fatty acids, esters, etc. Volatile carboxylic acids may also be a potent source of off-flavors. For example, in these samples hexanoic acid (sour, sweat, cheesy) and octanoic acid (rancid oil, cheesy) were detected at relatively high levels in the untreated sample. Interestingly, the acids apparently were converted to their sweet/fruity ethyl esters (ethyl hexanoate and ethyl octanoate) by the treatment procedure.

Other sweet/fruity/floral chemicals besides ethyl hexanoate and ethyl octanoate also increased in concentration after treatment. These included two lactones (-heptalactone and -nonalactone); 2-phenylethyl acetate; damascenone; and geranyl acetone.

Based on seq-SBSE GC-TOFMS analysis, the Persedo treatment tends to increase concentrations of favorable flavor compounds and decrease concentrations of acetals, free fatty acids, and other undesirable flavor compounds.

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A Tequila Sample

Conclusions as noted in our 3rd party analytical report –

More than 100 different chemicals were detected in samples, including fusel alcohols, acetals, esters, carboxylic acids, esters, terpenoid compounds, lipid oxidation products, etc.

Off-flavor chemicals (cogeners) can develop in ethanol fermentations by many different mechanisms. Acetal (shown below) can form from the reaction of the acetaldehyde with ethanol (in the case of 1,1-diethoxy ethane) or from acetaldehyde with other alcohols. These chemicals, especially 1,1-diethoxy ethane (aka acetal), are known to be significant off-flavor contributors and should be monitored closely.

Acetals are formed by the stepwise addition of two alcohol molecules to an aldehyde in an acid-catalyzed reaction. An example of an acetal with potential off-flavor contribution is 1,1-diethoxyethane (simply called acetal). Acetal forms from the reaction of acetaldyde (R1 = H) and ethanol (R2 = CH3-CH2-) to form 1,1-diethoxy ethane (acetal).

Other off-flavor contributors to alcoholic beverages include aldehydes, ketones, volatile fatty acids, esters, etc. Volatile carboxylic acids may also be a potent source of off-flavors. For example, in these samples hexanoic acid (sour, sweat, cheesy) and octanoic acid (rancid oil, cheesy) were detected at relatively high levels in the untreated sample. Interestingly, the acids apparently were converted to their sweet/fruity ethyl esters (ethyl hexanoate and ethyl octanoate) by the treatment procedure. Based on seq-SBSE GCTOFMS analysis, the Persedo treatment tends to increase concentrations of favorable flavor compounds and decrease concentrations of free fatty acids (converting them to esters with sweet, fruity aromas).

Request Analytical Report

About Us

EQUIPMENT LEASING

We believe distillers should be able to preserve their hard-earned capital, so Persedo has made its pioneering technology available through a lease-based program. Based on production volume, the program is ideal for all levels of distillers – from small, to large and even the newly established.  Our pioneering systems are designed to process 100 – 300 gallons/day, based on an eight-hour shift, and feature the latest in best practices and engineering excellence.  Larger capacity units are available upon request.

In addition to our cutting-edge technology, clients will have preferred access to our unique analytical services, which are instrumental in helping to analyze samples, make modifications and optimize the process – all important keys to success.

At Persedo, we are proud of our technology as well as our people, who raise the standard in client service. Our highly skilled technicians will not only train your entire team, but they are always available by phone and email, and can be dispatched to your location 24 hours a day. 

PROCESSING SERVICES

We understand that not all distillers, bottlers or blenders are prepared to lease a processing unit and may still want to benefit from the technology.  Persedo can fill the gap and provide processing services that are especially ideal for small-craft distillers. With tunable technology that controls various process parameters, our system allows for a broad spectrum of creativity when developing your own spirit. Our team will also work closely with you on treating small samples of your product, conducting comparative tastings, and collaborating on the ideal creation for your bottle.

ANALYTICAL SERVICES

Creating a unique flavor profile is important; optimizing that process is critical. Persedo offers an unparalleled level of expertise in the analytical characterization of congeners and flavor components with state-of-the-art technology, Gas Chromatography/Mass Spectrometry (GC-MS). And because we use leading edge solid-phase microextraction (SPME) technology, we are able to quickly characterize your sample to optimize process settings.   

Once testing is complete and we have results from your unique sample, Persedo will work closely with you to make any modifications to the process. You’ll also meet with a top notch beverage chemistry specialist who will outline recommendations moving forward – a service provided at no charge to our clients. Persedo can perform additional testing for new or modified spirits for a nominal fee.

EXPERIENCE THE PERSEDO DIFFERENCE

We would love to meet you! Schedule a personal demonstration of the technology and tasting at Persedo. We’ll give you an up-close look at our pioneering technology and even process your samples for you to compare. You will taste the Persedo difference! We’ll also provide you with a complete GC/MS report on the “before” and “after” samples.

If you can’t visit us, you can learn more and have your spirit samples processed. Here’s how: 

Schedule your free consultation today