A distilled spirit and methods for producing a distilled spirit

Abstract

A finished distilled spirit is formed by the process of adding water to a preparation tank. The process also includes adding a floral concentrate to the water to create a colored mixture. The process also includes adding a base distilled spirit to the colored mixture to form a colored beverage mixture. The base distilled spirit includes a base distilled spirit flavor. The process also includes shaking the colored beverage mixture until the colored beverage mixture is homogenous. The homogenous colored beverage mixture is the finished distilled spirit. The finished distilled spirit includes a finished distilled spirit flavor.

Description

A DISTILLED SPIRIT AND METHODS FOR PRODUCING A DISTILLED SPIRITCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application No. 63 / 532,165, filed August 11, 2023, which is expressly incorporated by reference herein.BACKGROUND

[0002] The embodiments described herein are related to a beverage and methods for producing the beverage, and more particularly, to a distilled spirit and methods for producing the distilled spirit.

[0003] Distilled spirits can be prepared in various forms including a gin distilled spirit, a mezcal distilled spirit, an ouzo distilled spirit, a rum distilled spirit, a sotol distilled spirit, a tequila distilled spirit, a vodka distilled spirit, and a whiskey distilled spirit, among others. Each of these distilled spirits may be available in different agings or formulations, including clear formulations, amber formulations as a result of aging or other methods, and rose, rose or rosa formulations. In the case of tequila in particular, these can include a Blanco distilled spirit, a Reposado distilled spirit, an Ahejo distilled spirit, and a rosa distilled spirit. Rosa distilled spirits are typically produced by aging a base distilled spirit in a wine barrel, for example, a red wine barrel, for an extended period of time. Accordingly, producing rosa distilled spirits requires a substantial amount of time, as well as, access to wine barrels.SUMMARY

[0004] The present disclosure includes one or more of the features recited in the appended claims and / or the following features which, alone or in any combination, may comprise patentable subject matter.

[0005] In a first aspect of the disclosed embodiments, a method of preparing a finished distilled spirit includes adding water to a preparation tank. The method also includes adding a floral concentrate to the water to create a colored mixture. The method also includes adding a base distilled spirit to the colored mixture to form a colored beverage mixture. The base distilled spirit includes a base distilled spirit flavor. The method also includes shaking the colored beverage mixture until the colored beverage mixture is homogenous. The homogenous colored beveragemixture is the finished distilled spirit. The finished distilled spirit includes a finished distilled spirit flavor. In some embodiments of the first aspect, wherein the base distilled spirit flavor and the finished distilled spirit flavor may be the same. The base distilled spirit flavor and the finished distilled spirit flavor may be different. The base distilled spirit may be at least one of an agave spirit, tequila, mezcal, ouzo, sotol, rum, gin, vodka, and white whiskey. The method may also include measuring the properties of the colored beverage mixture. The method may also include bottling the finished distilled spirit, if the properties of the colored beverage mixture meet predetermined properties. The method may also include shaking the colored mixture before adding the base distilled spirit.

[0006] Optionally, in the first aspect, the base distilled spirit may be at least one of different clarity and aging, which in the case of tequila for example, can include a Blanco base distilled spirit, a Reposado base distilled spirit, and an Anejo base distilled spirit. The floral concentrate may include an edible flower. The edible flower may include at least one of squash blossom, peony, nasturtium, dahlia, viola, lilac, carnation, rose, pansy, chive blossom, snap dragon, marigold, bachelor’s button, hibiscus camellia, lavender, chrysanthemum, dianthus, apple blossom, magnolia, cherry blossom, fushsias, and allium or another edible flower. The floral concentrate may include a concentrated syrup. The concentrated syrup may include a sweetener, water, a floral extract, a stabilizer / preservative. Possible stabilizers / preservatives include rosemary extract, citric acid, grapefruit seed extract, tocopherol, sodium benzoate, benzyl alcohol, and / or potassium sorbate. The method may also include adding a sweetener to the colored beverage mixture. The sweetener may include at least one of sugar, honey, date sugar, coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, and stevia. The floral extract may include one of the edible flowers named above.

[0007] In a second aspect of the disclosed embodiments, a finished distilled spirit is formed by the process of adding water to a preparation tank. The process also includes adding a floral concentrate to the water to create a colored mixture. The process also includes adding a base distilled spirit to the colored mixture to form a colored beverage mixture. The base distilled spirit includes a base distilled spirit flavor. The process also includes shaking the colored beverage mixture until the colored beverage mixture is homogenous. The homogenous colored beverage mixture is the finished distilled spirit. The finished distilled spirit includes a finished distilled spirit flavor.

[0008] In some embodiments of the second aspect, the base distilled spirit flavor and the finished distilled spirit flavor may be the same. The base distilled spirit flavor and the finished distilled spirit flavor may be different. The base distilled spirit is at least one of gin, an agave spirit, tequila, mezcal, ouzo, sotol, rum, vodka, or white whiskey. The process may also include measuring the properties of the colored beverage mixture. The process may also include bottling the finished distilled spirit, if the properties of the colored beverage mixture meet predetermined properties. The process may also include shaking the colored mixture before adding the base distilled spirit.

[0009] Optionally, in the second aspect, the base distilled spirit may clear, amber, and / or aged, and in the case of tequila may be at least one of a Blanco base distilled spirit, a Reposado base distilled spirit, and an Anejo base distilled spirit. The floral concentrate may include an edible flower. The edible flower may include at least one of squash blossom, peony, nasturtium, dahlia, viola, lilac, carnation, rose, pansy, hibiscus, chive blossom, snap dragon, marigold, bachelor’s button, camellia, lavender, chrysanthemum, dianthus, apple blossom, magnolia, cherry blossom, fushsias, and allium or other edibile flower. The floral concentrate may include a concentrated syrup. The concentrated syrup may include a sweetener, water, floral extract, and a stabilizer / preservative. The stabilizer / preservative may include rosemary extract, citric acid, grapefruit seed extract, tocopherol, sodium benzoate, benzyl alcohol, and / or potassium sorbate. A sweetener may include at least one of sugar, honey, date sugar, coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, and stevia.

[0010] Additional features, which alone or in combination with any other feature(s), such as those listed above and those listed in the claims, may comprise patentable subject matter and will become apparent to those skilled in the art upon consideration of the following detailed description of various embodiments exemplifying the best mode of carrying out the embodiments as presently perceived.BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The detailed description particularly refers to the accompanying figures in which:

[0012] Fig. 1 is a chart illustrating the ingredients needed to produce a rosa distilled spirit;

[0013] Fig. 2 is a flowchart of a method of producing the rosa distilled spirit; and

[0014] Fig. 3 is a schematic view of a system for producing a rosa distilled spirit.DETAILED DESCRIPTION

[0015] While the concepts of the present disclosure are susceptible to various modifications and alternative forms, specific exemplary embodiments thereof have been shown by way of example in the drawings and will herein be described in detail. It should be understood, however, that there is no intent to limit the concepts of the present disclosure to the particular forms disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

[0016] Referring to Fig. 1, a chart 50 illustrates the ingredients necessary to produce a colored beverage mixture in the form of a finished distilled spirit or liquor 60. In some embodiments, the finished distilled spirit 60 is a gin, agave spirit, tequila, mezcal, ouzo, sotol, rum, vodka, and / or white whiskey. In an exemplary embodiment, the finished distilled spirit 60 is a rosa, rose’, or rose spirit. If the finished distilled spirit 60 is produced from the blue agave plant in the area surrounding the city of Tequila, in the Jaliscan Highlands of the central western Mexican state of Jalisco, or in the states of Michoacan, Guanajuato, Nayarit, or Tamaulipas and certified by the Tequila Regulatory Council (Consejo Regidador del Teqidla or CRT), the finished distilled spirit 60 may be certified as tequila. The ingredients include water 52. In some embodiments, the water 52 is purified water. The ingredients also include a base distilled spirit 54. In some embodiments, the base distilled spirit 54 is distinguished by standards of identity, class, type, certification, approval, or other official designation. In some embodiments, an example of the standards of identity, class, type, certification, approval, or other official designation can be found in 27 C.F.R. §§ 5.141-5.166. In some embodiments, the base distilled spirit 54 is a gin, agave spirit, tequila, mezcal, ouzo, sotol, rum, vodka, and / or white whiskey. In some embodiments, the base distilled spirit 54 is one of a Blanco base distilled spirit, a Reposado base distilled spirit, or an Ancjo base distilled spirit, hi an exemplary embodiment, the base distilled spirit 54 is certified as tequila. For example, the base distilled spirit 54 may be Tequila Reposado.

[0017] The ingredients also include a floral concentrate 56. In an exemplary embodiment, the floral concentrate 56 is a concentrated syrup. For example, in one embodiment, the floral concentrate is a floral concentrated syrup 57. In some embodiments, the floral concentrate 56 includes a stabilizer / preservative, a sweetener, a floral extract, water, or combinations thereof. In an embodiment, the stabilizer / preservative can be any of rosemary extract, citric acid, grapefruitseed extract, tocopherol, sodium benzoate, benzyl alcohol, and / or potassium sorbate. In an embodiment, the sweetener can include any of sugar, honey, date sugar, coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, and / or stevia, or other edible sweetener. In an embodiment, the water is purified, distilled, or combinations thereof. In an exemplary embodiment, the agave syrup is organic agave syrup. In an embodiment, the floral concentrate 56 includes a flower. In some embodiments, the floral concentrate 56 is one or more flowers. In some embodiments, the floral concentrate 56 includes a red or pink edible flower, for example, squash blossom, peony, nasturtium, dahlia, viola, lilac, carnation, rose, pansy, hibiscus, chive blossom, snap dragon, marigold, bachelor’s button, camellia, lavender, chrysanthemum, dianthus, apple blossom, magnolia, cherry blossom, fushsias, allium, or combinations thereof.

[0018] In an embodiment, the floral concentrate 56 affects the color of finished distilled spirit 60. In an embodiment, addition of the floral concentrate 56 to the base distilled spirit 54 results in the finished distilled spirit 60 having a color which is different than a color of the base distilled spirit 54. In an embodiment, addition of the floral concentrate 56 to the base distilled spirit 54 affects the color of finished distilled spirit 60, e.g., the visual properties of the finished distilled spirit 60 are different than the visual properties of the base distilled spirit 54. In an embodiment, addition of the floral concentrate 56 to the base distilled spirit 54 affects the color of finished distilled spirit 60, e.g., the visual properties of the finished distilled spirit 60 are different than the visual properties of the base distilled spirit 54, without affecting the flavor of the finished distilled spirit 60, e.g., a perceivable taste of the finished distilled spirit 60 (i.e., a finished distilled spirit flavor 61) is the same as a perceivable taste of the base distilled spirit 54 (i.e., a base distilled spirit flavor 55), and the finished distilled spirit 60 qualifies to share the same standards of identity, class, type, certification, approval, or other official designation as the standards of identity, class, type, certification, approval, or other official designation of the base distilled spirit 54, e.g., if the base distilled spirit 54 qualifies to be certified as tequila then the finished distilled spirit 60 qualifies to be certified as tequila. In an embodiment, addition of the floral concentrate 56 to the base distilled spirit 54 affects the color of finished distilled spirit 60, e.g., the visual properties of the finished distilled spirit 60 are different than the visual properties of the base distilled spirit 54, and the perceivable taste of the finished distilled spirit 60 (i.e., the finished distilled spirit flavor 61) is different from the perceivable taste of the base distilled spirit 54 (i.e., the base distilled spirit flavor 55), but the difference in the perceived taste of the finisheddistilled spirit 60 and the base distilled spirit 54 does not disqualify the finished distilled spirit 60 from sharing the same standards of identity, class, type, certification, approval, or other official designation as the standards of identity, class, type, certification, approval, or other official designation of the base distilled spirit 54, e.g., if the base distilled spirit 54 qualifies to be certified as tequila then the finished distilled spirit 60 qualifies to be certified as tequila.

[0019] In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent pursuant to recognized or accepted industry standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent pursuant to recognized or accepted governmental laws, regulations, policies, and / or standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent pursuant to recognized or accepted standards or requirements of certifying and / or oversight entities or organizations.

[0020] In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is not a flavoring agent. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is not a flavoring agent pursuant to recognized or accepted industry standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is not a flavoring agent pursuant to recognized or accepted governmental laws, regulations, policies, and / or standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is not a flavoring agent pursuant to recognized or accepted standards or requirements of certifying and / or oversight entities or organizations.

[0021] In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent, but is not a flavoring agent. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent but is not a flavoring agent pursuant to recognized or accepted industry standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent but is not a flavoring agent pursuant to recognized or accepted governmental laws, regulations, policies, and / or standards. In an embodiment, when added to the base distilled spirit 54, the floral concentrate 56 is a coloring agent but is not a flavoring agent pursuant to recognized or accepted standards or requirements of any certifying and / or oversight entities or organizations.

[0022] In an embodiment, the base distilled spirit 54 has the base distilled spirit flavor 55 and the finished distilled spirit 60 is colored, but the floral concentrate 56 does not alter, change, enhance, diminish, or otherwise affect the base distilled spirit flavor 55, i.e., the finished distilled spirit 60 maintains the base distilled spirit flavor 55 as the finished distilled spirit flavor 61. In an embodiment, the base distilled spirit 54 has the base distilled spirit flavor 55 and the finished distilled spirit 60 is colored, and the effect of the floral concentrate 56 on the finished distilled spirit flavor 61 is de minimis. In an embodiment, the base distilled spirit 54 has the base distilled spirit flavor 55, the finished distilled spirit 60 is colored, and addition of the floral concentrate 56 to the base distilled spirit 54 results in the finished distilled spirit 60 having a taste that is substantially different from the taste of the base distilled spirit 54, e.g., the base distilled spirit flavor 55 and the finished distilled spirit flavor 61 arc substantially different. In some embodiments, the ingredients include a sweetener. For example, in some embodiments, the sweetener is sugar, honey, date sugar', coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, and / or stevia.

[0023] Referring to Figs. 1-3, a method 100 for producing the finished distilled spirit 60 with a system 100 includes adding the water 52 to a preparation tank 53, at step 102. At step 104, a shaker 80 for the preparation tank 53 is turned on to shake the water 52 and the floral concentrate 56 which is added to the preparation tank 53 to form a colored mixture 58. At step 106, the base distilled spirit 54 is added to the colored mixture 58 to form a colored beverage mixture 68. The colored beverage mixture 68 is shaken until the colored beverage mixture 68 is homogenous, at step 108. Homogenizing the colored beverage mixture 68 results in the finished distilled spirit 60. In an exemplary embodiment, the finished distilled spirit 60 is colored and maintains the base distilled spirit flavor 55. In an embodiment, the finished distilled spirit 60 is colored and the difference in the finished distilled spirit flavor 61 and the base distilled spirit flavor 55 is de minimis. In an embodiment, the finished distilled spirit 60 is colored and the finished distilled spirit flavor 61 and the base distilled spirit flavor 55 are different.

[0024] At step 110, the physical-chemical and sensory parameters of the finished distilled spirit 60 are tested to determine whether predetermined quality properties are met so that the finished distilled spirit 60 is suitable for release. If the predetermined properties are not met, at step 112 the finished distilled spirit 60 is discarded or remixed. For example, during remixing, at least one of water 52, base distilled spirit 54, or floral concentrate 56 is added to the finisheddistilled spirit 60 to adjust the physical-chemical and sensory parameters. If the predetermined properties are met, the finished distilled spirit 60 is released and bottled, at step 114.

[0025] Any theory, mechanism of operation, proof, or finding stated herein is meant to further enhance understanding of principles of the present disclosure and is not intended to make the present disclosure in any way dependent upon such theory, mechanism of operation, illustrative embodiment, proof, or finding. It should be understood that while the use of the word preferable, preferably or preferred in the description above indicates that the feature so described can be more desirable, it nonetheless cannot be necessary and embodiments lacking the same can be contemplated as within the scope of the disclosure, that scope being defined by the claims that follow.

[0026] In reading the claims it is intended that when words such as "a," "an," "at least one," "at least a portion" are used there is no intention to limit the claim to only one item unless specifically stated to the contrary in the claim. When the language "at least a portion" and / or "a portion" is used, the item can include a portion and / or the entire item unless specifically stated to the contrary.

[0027] It should be understood that only selected embodiments have been shown and described and that all possible alternatives, modifications, aspects, combinations, principles, variations, and equivalents that come within the spirit of the disclosure as defined herein or by any of the following claims are desired to be protected. While embodiments of the disclosure have been illustrated and described in detail in the drawings and foregoing description, the same are to be considered as illustrative and not intended to be exhaustive or to limit the disclosure to the precise forms disclosed. Additional alternatives, modifications and variations can be apparent to those skilled in the art. Also, while multiple inventive aspects and principles have been presented, they need not be utilized in combination, and many combinations of aspects and principles are possible in light of the various embodiments provided above.

Claims

CLAIMS1. A method of preparing a finished distilled spirit, the method comprising: adding water to a preparation tank; adding a floral concentrate to the water to create a colored mixture; adding a base distilled spirit to the colored mixture to form a colored beverage mixture, wherein the base distilled spirit comprises a base distilled spirit flavor; and shaking the colored beverage mixture until the colored beverage mixture is homogenous, wherein the homogenous colored beverage mixture is the finished distilled spirit, and wherein the finished distilled spirit comprises a finished distilled spirit flavor.

2. The method of claim 1, wherein the base distilled spirit flavor and the finished distilled spirit flavor are the same.

3. The method of claim 1, wherein the base distilled spirit flavor and the finished distilled spirit flavor are different.

4. The method of claim 1, wherein the base distilled spirit is at least one of agave spirit, tequila, mezcal, ouzo, sotol, rum, gin, vodka, and white whiskey.

5. The method of claim 1, further comprising: measuring the properties of the colored beverage mixture; and bottling the finished distilled spirit, if the properties of the colored beverage mixture meet predetermined properties.

6. The method of claim 1, further comprising shaking the colored mixture before adding the base distilled spirit.

7. The method of claim 1, wherein the base distilled spirit is at least one of a Blanco base distilled spirit, a Reposado base distilled spirit, and an Anejo base distilled spirit.

8. The method of claim 1, wherein the floral concentrate includes an edible flower.

9. The method of claim 8, wherein the edible flower includes at least one of hibiscus, squash blossom, peony, nasturtium, dahlia, viola, lilac, carnation, rose, pansy, chive blossom, snap dragon, marigold, bachelor’s button, camellia, lavender, chrysanthemum, dianthus, apple blossom, magnolia, cherry blossom, fushsias, allium, and any other edible flower.

10. The method of claim 1, wherein the floral concentrate includes a concentrated syrup.

11. The method of claim 10, wherein the concentrated syrup includes a sweetener, water, a floral extract, and a stabilizer / preservative, wherein the stabilizer / preservative includes at least one of rosemary extract, citric acid, grapefruit seed extract, tocopherol, sodium benzoate, benzyl alcohol, potassium sorbate, and any other edible stabilizer / preservative.

12. The method of claim 1, further comprising adding a sweetener to the colored beverage mixture, wherein the sweetener includes at least one of sugar, honey, date sugar, coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, stevia, and any other edible sweetener.

13. A finished distilled spirit formed by the process of: adding water to a preparation tank; adding a floral concentrate to the water to create a colored mixture; adding a base distilled spirit to the colored mixture to form a colored beverage mixture, wherein the base distilled spirit comprises a base distilled spirit flavor; and shaking the colored beverage mixture until the colored beverage mixture is homogenous, wherein the homogenous colored beverage mixture is the finished distilled spirit, and wherein the finished distilled spirit comprises a finished distilled spirit flavor.

14. The finished distilled spirit of claim 13, wherein the base distilled spirit flavor and the finished distilled spirit flavor are the same.

15. The finished distilled spirit of claim 13, wherein the base distilled spirit flavor and the finished distilled spirit flavor are different.

16. The finished distilled spirit of claim 13, wherein the base distilled spirit is at least one of gin, agave spirit, tequila, mezcal, ouzo, sotol, rum, vodka, and white whiskey.

17. The finished distilled spirit of claim 13, wherein the process further includes: measuring the properties of the colored beverage mixture; and bottling the finished distilled spirit, if the properties of the colored beverage mixture meet predetermined properties.

18. The finished distilled spirit of claim 13, wherein the process further includes shaking the colored mixture before adding the base distilled spirit.

19. The finished distilled spirit of claim 13, wherein the base distilled spirit is at least one of a Blanco base distilled spirit, a Reposado base distilled spirit, and an Anejo base distilled spirit.

20. The finished distilled spirit of claim 13, wherein the floral concentrate includes an edible flower.

21. The finished distilled spirit of claim 20, wherein the edible flower includes at least one of hibiscus, squash blossom, peony, nasturtium, dahlia, viola, lilac, carnation, rose, pansy, chive blossom, snap dragon, marigold, bachelor’s button, camellia, lavender, chrysanthemum, dianthus, apple blossom, magnolia, cherry blossom, fushsias, allium, and any other edible flower.

22. The finished distilled spirit of claim 13, wherein the floral concentrate includes a concentrated syrup.

23. The finished distilled spirit of claim 22, wherein the concentrated syrup includes a sweetener, water, a floral extract, and a stabilizer / preservative, wherein thestabilizer / preservative includes at least one of rosemary extract, citric acid, grapefruit seed extract, tocopherol, sodium benzoate, benzyl alcohol, potassium sorbate, and any other edible stabilizer / preservative.

24. The finished distilled spirit of claim 13, further comprising a sweetener including at least one of sugar, honey, date sugar, coconut sugar, maple syrup, molasses, agave nectar, sorghum syrup, stevia, and any other edible sweetener.

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