The only mystery is why we should wait 100 years for a technique whose point is to save time!
Bryan Davis, Los Angeles-based distiller and lifelong Wells admirer, has not quite accomplished this feat. But he claims to have achieved something that is — in the drinks world at least — almost as remarkable: he can put spirits through decades’ worth of ageing in just a few days using heat and light.
The co-founder of the Lost Spirits distillery is perhaps the highest-profile of a group of whisky and rum makers who believe science can help them bypass the barrel-ageing process. “It’s very likely that this will end up being the way everybody makes [aged spirits] 100 years from now,” Davis claims.
If this can be applied to wine, better get shorting those Bordeaux & Burgundy wine indices:
Is it time for a RV special episode on investing in wine?