Patent ID: 9642384
Date: 2017-05-09
CPC Classifications: A23L,A23V,C12G

Claim:
1. A method of making an alcoholic beverage having the flavor of whiskey, the method comprising: adding about 100,000 μg/l to about 5,000,000 μg/l of 3-methylbutanol, about 100,000 μg/l to about 5,000,000 μg/l of 2-methylbutanol, about 100 μg/l to about 25,000 μg/l of vanilline, about 20 μg/l to about 5,000 μg/l of 3-methylbutanal, about 5,000 μg/l to about 200,000 μg/l of 2-phenylethanol, about 10 μg/l to about 1,000 μg/l of 2-phenylacetic acid, about 100 μg/l to about 10,000 μg/l of 2-phenylethyl acetate, about 100 μg/l to about 5,000 μg/l of ethyl butyrate, about 500 μg/l to about 25,000 μg/l of ethyl octanoate, about 10 μg/l to about 500 μg/l of ethyl-2-methylbutyrate, about 1 μg/l to about 100 μg/l of (E)-b-damascenone, about 500 μg/l to about 25,000 μg/l of 3-methylbutyl acetate, about 2,000 μg/l to about 100,000 μg/l of 1,1-diethoxyethane, about 100 μg/l to about 50,000 μg/l of whiskey lactone, about 10 μg/l to about 10,000 μg/l of 2-methoxyphenol, about 10 μg/l to about 1,000 μg/l of 4-allyl-2-methoxyphenol, about 10 μg/l to about 500 μg/l of 5-pentyldihydrofuran-2(3H)-one, about 10 μg/l to about 10,000 μg/l of 4-methyl-2-methoxyphenol, about 1 μg/l to about 70 μg/l of 5-hexyldihydrofuran-2(3H)-one, about 1 μg/l to about 100 μg/l of (E,E)-2,4-decadienal, about 0.1 μg/l to about 10 μg/l of (E,E)-2,4-nonadienal, about 50 μg/l to about 10,000 μg/l of 4-ethylphenol, about 1 μg/l to about 10,000 μg/l of 4-methylphenol, about 2,000,000 μg/l to about 10,000,000 μg/l of glycerol, about 30,000 μg/l to about 150,000 μg/l of tannic acid, about 1,000,000 μg/l to about 5,000,000 μg/l of oak extract, and about 1,000 μg/l to about 474,000,000 μg/l of ethanol to a quantity of water so as to form an alcoholic beverage having the flavor of whiskey.