His company Time and Oak makes “flavour elements” – sticks of wood which act like a whisky barrel by rapidly curing the whisky.
Peniche says on the Kickstarter that when he and his team started to investigate what the difference was between top-shelf and standard whisky, they found that “time and oak” were responsible. They came up with the “flavour elements” after exploring alternative ways to add the characteristics that time and oak traditionally bestow.
“If the goal is for the whisky to filter in and out of the wood to remove toxins, get infused with flavor, and pull out those rich colors, what if the barrel isn’t the best design to achieve this process?” he says.
The Time and Oak team formulated their “flavour elements” to reduce unwanted chemicals commonly found in standard whisky and add different chemicals which are responsible for top-shelf whisky’s desirable flavours and smells. Peniche says the process is natural, involving only temperature and time.
“In a way, we redesigned the whisky barrel by removing the barrel and developing a propriatary curing method to replace its presence in the aging process.”
Drinkers are instructed to to pick a stick out of Time and Oak’s range of “elements you wish your favourite whisky had” – oaky, vanilla, maple, smokey or peaty – and leave it in the whisky to infuse overnight. Prices start at $14 for two elements.