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.

Request Analytical Report



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.

Request Analytical Report



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

SPIRITS POLISHING 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.


SPIRITS PROFILING 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.

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. 


TASTING ROOM

The Persedo Tasting Room, located on FM 517 in Alvin, TX, only 20 minutes South of downtown Houston, is a one-of-a-kind, unique venue where you can host holiday parties, team building events, personal parties, birthday celebrations and more. Our Event Coordinators can work with you to develop a customized food and beverage package that fits your needs. Call us at 713 201 2945 to plan your next event. 


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.

Call us at 855-PERSEDO (737-7336) or complete the contact form below and we will be in touch.

Schedule your free consultation today

Call us at 1-855-PERSEDO (1-855-737-7336) or fill out the form below

Previously distilled spirits such as whiskey, tequila, rum or gin, or high proof grain neutral spirit are placed under a mild vacuum. Simultaneously, the spirit is gently warmed and placed in an extremely high energy field. This creates supersonically collapsing voids in the solution which undesirable off-flavors and odors penetrate as vapor. These voids are swept with bubbles of inert food-grade gas before they collapse. Further, the energetic creation of the voids generates free radicals that further polish the solution. This is accomplished with precise control of 7 dynamic process settings. In a second phase, a reactive food-grade gas is introduced to convert waxy, harsh fatty acids and similar compounds to form flavorful esters, a process similar to that which occurs in barrel aging.

The spirit treated in this way is said to have been "polished."

The system is tuned to target removal of harsh fusel oils and the conversion of unpleasant fatty acids. Persedo works with distillers to insure beneficial flavor and aroma profiles are maintained.

The Persedo process can be tuned to remove controlled amounts of congeners which are not always preferable in a spirit, including:

  • spicy, hot solvent-tasting fusel alcohols like amyl and butyl alcohols
  • unpleasant, harsh acetals like acetaldehyde and
  • toxic methanol and iso-propanol.


Some of these congeners are removed by distillers in the heads and tails, but some end up in the product.

  • The Persedo process is able to temporarily break the hydrogen bonds which tightly hold these congeners in the distillate
  • This is accomplished by applying extremely high energy and sweeping the system with an inert food-grade gas under vacuum to pull undesirable congeners out of solution.
  • In traditional distillation, much of the product is lost to remove off-flavors and off-odors
  • Persedo process is completed at room temperature, so little ethanol is lost, that is, the proof doesn't fall


The process can be tuned to actually alter undesirable congener molecules in spirits, including:

  • cheesy, sweaty fatty acids like hexanoic and octanoic acid, which are converted to fragrant and subtle flavor and aroma esters and
  • musty, harsh aldehydes, like furans which are converted to organic acids, some of which are further esterified
  • This is accomplished by taking advantage of chemical reactions with a reactive food grade gas applied under very precise process variables and high energy fields.


b. Rapid congener conversions in the Persedo process are quite similar to what occurs slowly during barrel aging.

Receptors in the mouth, tongue and nose are overwhelmed and anesthetized by harsh components in the spirt.

  • We address co-distilled congeners that mask the delicate flavors, which then can be detected by the palate.


The polishing step can be performed before or after barreling. Different profiles can be obtained by polishing before and/or after barreling.

We produce many of the same esters and remove many of the same undesirable aroma and off flavors at any proof. Given that polarity affects solubility, product proof is one of the numerous parameters we can alter to polish a distiller’s spirit and provide them with unique expressions.

No - We pass food-grade insert gases through the solution, which exit completely under vacuum. Organoleptic (flavor and aroma) lab analysis shows that certain desirable new flavors and aromas are created.

We create a temporary state in which we break hydrogen bonds that typically allow compounds to stay dissolved in ethanol. This allows the undesirable compounds to be stripped away quickly, efficiently and without alcohol loss.

A fully automated processing skid and control system. Licensing fees are based on the volume of spirits polished.

25’ x 25’

Small unit – up to 750 wine gallons/ per 8-hour day

Larger unit – 1,200-1,500 wine gallons per 8-hour day

Persedo does not offer bottling services. However, bulk spirit processing is available. Persedo can receive bulk spirits, perform the polishing process and ship back to the distiller in suitable bulk containers.

All equipment is designed and professionally engineered for intrinsically safe operation and meets the most stringent requirements for any modern distillery environment.