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