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Slow Booze, Not Anymore — Making Whiskey at Whip Crack Speed | Food Manufacturing

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CPG Connect | Status: is encouraging members to get involved i... Read more
Posted in June
MICHELLE LOCKE, Associated Press

Everyone knows the secret to great whiskey is long, slow aging in oak barrels tucked away in cellars and warehouses for a decades-long nap.

Or is it?

http://www.foodmanufacturing.com/news/2015/06/slow-booze-not-anymore-%E2%80%94-making-whiskey-whip-crack-speed
 

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