Process for the preparation of an aqueous solution of organoleptic constituents and its application to obtaining colorless potable spirits of the whiskey type

The present invention relates to a process for the preparation of a colorless aqueous solution of the organoleptic constituents of a potable spirit which has been aged in wood, wherein: PA0 (a) the potable spirit which has been aged in wood is decolorized by putting it into contact with an activated charcoal, either by addition of the activated charcoal to the bulk of the potable spirit to be decolorized, or by percolation of the potable spirit through activated charcoal placed in a column, PA0 (b) after decolorization, the activated charcoal is separated from the colorless potable spirit, PA0 (c) water is distilled over the activated charcoal recovered in (b), and PA0 (d) the distillate from stage (c), which is a colorless aqueous solution of organoleptic constituents from the starting potable spirit, is recovered. The aqueous solution can be used for the preparation of colorless whiskey.

FIELD OF THE INVENTION 
The present invention relates to the preparation of colorless potable 
spirits aged in wood. 
The method of producing certain potable spirits requires aging of these 
alcohols in wood, an aging which is therefore accompanied by their 
becoming colored. 
Because consumption habits are evolving, consumers today welcome alcohols, 
such as whiskies or brandies, which are colorless. 
In particular, a colorless "pure malt Scotch whiskey aged at least 5 years" 
would be very much appreciated among leaders of opinion. This type of 
colorless product would also permit cocktails to be made with a potable 
spirit, particularly whiskey, base, the colors of which would not be 
altered by the amber color of the product on which they are based. 
The solution to this problem could be found in the distillation of the 
colored potable spirit. Although the result of the distillation is 
acceptable, it has faults, in particular in the case of whiskies; this 
distillation removes their "age count" in the eyes of the authorities of 
the SWA (Scotch Whisky Association). 
In order to obtain colorless products, in particular colorless whiskies, 
the decolorization of whiskey using activated charcoal has been proposed, 
but the products thus for obtained have organoleptic qualities which are 
somewhat removed from those of the original product. The process of the 
instant invention allows the "age count" of Scotch whiskies to be kept. 
SUMMARY OF THE INVENTION 
The present invention proposes a process which allows colorless potable 
spirits to be obtained which still have the "age count" and have the 
principal organoleptic characteristics of the original product; in 
particular the present invention relates to a process for the preparation 
of a colorless aqueous solution of the organoleptic constituents of a 
potable spirit which has been aged in wood, wherein: 
(a) the potable spirit which has been aged in wood is decolorized by 
putting it into contact with an activated charcoal, either by addition of 
the activated charcoal to the mass of the potable spirit to be 
decolorized, or by percolation of the potable spirit through activated 
charcoal placed in a column, 
(b) after decolorization, the activated charcoal is separated from the 
colorless potable spirit, 
(c) water is distilled over the activated charcoal recovered in (b), and 
(d) the distillate from stage (c), which is a colorless aqueous solution of 
organoleptic constituents from the starting potable spirit, is recovered. 
This process is applicable more particularly to Scotch whiskies and other 
grain alcohols which have been aged in wood, for example bourbon, but also 
to armagnac, cognac and rum; it is nevertheless convenient to choose 
potable spirits which do not have too pronounced a color. 
The colorless aqueous distillate from stage (d) can be used as a flavored 
distilled water to reduce the alcoholic strength of the potable spirit 
obtained in stage (b) in order to obtain a colorless potable spirit which 
has kept its "age count". In fact, the SWA authorizes the use of distilled 
water for reducing the alcoholic strength of Scotch whiskies while 
retaining the "age count". 
The invention also relates to the colorless potable spirits which have been 
aged in wood, thus obtained, as well as the aqueous solutions of 
organoleptic constituents which can optionally be used for flavoring other 
food products.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
Decolorization of whiskey or of colored potable spirits is preferably 
carried out on the selected alcohol at full alcoholic strength, by adding 
activated charcoal to it; the quantity of the latter is determined 
experimentally, it is of the order of 1 to 5 g/l. When the charcoal is 
introduced into the bulk, the mixture, after homogenization, is left to 
rest for a period varying from 2 days to 1 week, at the end of which the 
decolorized alcohol is collected by filtration and the activated charcoal 
is retained. Filtration can be carried out on cellulose sheets. When 
decolorization is obtained by percolation through activated charcoal, the 
flow rate and the number of passages will be fixed during preliminary 
trials. 
This activated charcoal is then used for the preparation of the colorless 
solution of organoleptic constituents. It is introduced into a still with 
water, and a fractional distillation is carried out. The useful fractions 
are identified by tasting, pooled and retained. 
By using this colorless solution of organoleptic constituents for the 
reduction of the alcoholic strength of the potable spirit which has been 
decolorized according to this process, the latter is restored to its 
initial flavor. 
The example below will allow other characteristics and advantages of the 
present invention to be demonstrated. 
EXAMPLE 
30 liters of 5-year-old Aberlour pure malt whiskey at a strength of 66.5% 
alcohol are treated with 60 g of "Clarocarbon G" (Merck) activated 
charcoal. 
The mixture, after homogenization, is left to rest for 4 days, again 
homogenized then left to rest for an additional 3 days. Filtration is then 
carried out on cellulose sheets in order to collect the decolorized 
whiskey. 
The activated charcoal thus recovered is placed in a still with 4 liters of 
water and distilled. 6 fractions are thus collected by fractional 
distillation: 
No. 1: 250 cc, 
No. 2: 250 cc, 
No. 3: 250 cc, 
No. 4: 500 cc, 
No. 5: 250 cc, 
No. 6: 500 cc. 
The amount of organoleptic constituents in each fraction having been 
estimated by tasting, only fractions 1, 2 and 3 are chosen and pooled, 
thus constituting the colorless solution of the organoleptic constituents 
of the whiskey. 
This solution was then used to reduce the alcoholic strength of the 
decolorized whiskey from 66.5% to 40% by volume in the following 
proportions: 
0.601 l of whiskey at 66.5% vol., 
0.015 l of solution of organoleptic constituents, 
qs 1 l of calcium-free water. 
In a blind tasting carried out by well-informed consumers ("barmen" of 
Great Parisian Establishments) the product according to the invention was 
significantly preferred to the charcoal-treated product which had not 
received the flavored distilled water. 
The process thus described has the advantage of giving products with a 
flavor close to that of the starting product, and which remains supple in 
the mouth.