When whiskey ages, as the temperature rises and falls the whiskey cycles in and out of the wooden barrels. That's what gives it the flavor. The guys here decided to accelerate that by manipulating heat and pressure.

Turns out unlike wine, which is about the age, with whiskey it's just a matter of how many cycles through the wood. They can do a "30 year" whiskey in less than a year.

Yes, they're winning awards. No, the "traditional" makers don't like it. I guess "cooked locally" doesn't sound as good as "slow aged in oak barrels".

Whiskey conniseurs, like wine conniseurs, act like it's all about the taste. It's clearly not.