Ultrasound Ages Liquor Two Years in Just Three Days

I don't, other than to say that experimentation is easy - I bought my ultrasonic off of eBay. (bigger is better), makes the device more useful.

I use small spice jars for making my batches, and woody things last longer than squishy ones. i.e. orange rind dried is lasts longer than orange rind fresh. However, fresh orange rind gives a different taste and is cool if you're doing a cocktail night, or something. You can do things that you can't do any other way like this.

Cloves, Sassafras root, ginger, juniper berries, rosemary, lavender, sage. All have great effect.

Also, Ultrasonic makes EXCELLENT sangria. This is the only way to do sangria, IMO.

You can either use bitters to add to sangria, or just put wine and other things directly into the ultrasonic and infuse that way. It works great with herbs. For fruits, you should really just use the juice or crush them with a mortar and pestle. Any fruit soaking in the sangria is purely for show. IMO, all sangria should have sage in it. Sassafras in small quantities makes cheap red wine taste about 2 shelves better. YMMV.

This concept is quite well-known in high-end cooking. Nitrogen cavitation is another method of rapidly infusing (though not necessarily aging!) liquids with aromatics.

Ultrasonic boths -- as the OP mentioned -- is also another way of extracting more flavour from liquids. Both concepts are talked about in "Modernist Cuisine" by Myhrvold & co.

Pre-distressed guitars are sold all the time as "relics". Both Fender and Gibson do it. Their custom shop will relic them to match a particularly famous one or generally.

I would link to a source, but they are all pretty much just advertisements. Your favorite search engine could find them.

A close friend of mine made https://www.tonerite.com/ to distress your own guitars. I know it's done well.

All of this marketing is giving me pre-distressed wrinkles in my pre-distressed face and receding my pre-distressed hairline.

> Aged liquors aren't speaker cables.

So what? He was talking about guitars made of wood, not speaker cables.

I'm assuming cask size would effect ageing, by altering the surface to volume ratio.

With a wooden beer cask I had (4.5gal) you could taste the vanilla from the wood, which I believe was so prominent because of the small cask size, because of more wood touching the beer.

I'm wondering if the cask size also effects the amount of angels share too.

Well it might do a little something but in the grand scheme of things, in my opinion, professional of sorts, is that there are far too many variables in the Electric Guitar chain to ever really care too much about any one element. Collectively, yes, different aspects have flavors to add, such as type of wood, age, mass...but then there's all sorts of other aspects - set up height, string quality / material, type of pickups, winding of said pickups, type of amplifier, what effects pedals might be in the chain...so I don't feel like going beyond skepticism is necessarily worth the effort.

By comparison, I had a guitar teacher who would play his G&L Strat 5 days a week for lessons, and you could just see how he was working the fretboard and neck into the sweetest playing, conditioned piece of gear. He always had a line of people waiting to buy his guitar whenever he felt like he wanted a change. I can understand wanting a guitar that "broken in" but by comparison getting something artificially relic'd or aged doesn't seem appealing.

Shouldn't that kind of change be measurable using both methods on wood from the same part of the same tree?

What is the nature of this "aged" quality that is desirable?

It was kinda sweet? It was also cask strength so like 62% - pretty hot so it balanced nicely.

Interesting! I didn't know that.

Yes this is typically why European foods are thought to be less acidic in taste, the issue was the pewter dinnerware of the aristocracy. Tomatoes were blamed for a while, but all acids will allow the leaching out of lead from the pewter into the food and then usually death followed. Romans actually used this technique to sweeten foods and usually wine. To extend this to the use of general metal ware is straightforward. Though not lead, necessarily, I am sure that heated/acidic drinks will do something to the food taste, and maybe not just via leaching. Egg white, whipped in a copper bowl, will stand up much longer and are more satin-y than in other bowls. It would be most interesting to compare the different metals and choose the ones that most exemplify the desired results; hopefully not lead poisoning though.

http://www.smithsonianmag.com/arts-culture/why-the-tomato-wa...

http://io9.gizmodo.com/5877587/the-first-artificial-sweetene...

So to extrapolate: ultrasound under high pressure and age in 30 minutes.

I'm a big fan. Have invested in over 100 companies through FundersClub/Wefunder/Angel.co over the last 4 yrs. Most of them YC companies. Startup investing is a long game, don't really expect meaningful returns until the 7 to 10 yr timeframe. Have backed off a bit recently with a need for more liquidity (kids entering college in the next few years).

Snobbery. It may taste as good, but if it becomes available too all, it will be judged to be inferior.

Diamonds are higher rated the clearer they are, except for when they are man-made, too.

That's what makes it a joke, right? Ah, the cleverness that goes over people's heads...

But what ancient lineage and obscure origin stories will you impress your friends and yourself with? The marketing is half the product with liquor, the only thing sold for human consumption not requiring an ingredient label.