Method of making a reduced alcohol or alcohol-free beverage

Abstract

A method for making a reduced ethanol, substantially ethanol-free, or ethanol-free distilled spirit beverage from an ethanol-containing distilled spirit beverage starting material. The method includes separating a majority of the ethanol present in an ethanol-containing distilled spirit beverage from the aroma components of the ethanol-containing distilled beverage to convert the ethanol-containing distilled spirit to a reduced ethanol, substantially ethanol-free, or ethanol-free distilled spirit beverage.

Description

METHOD OF MAKING A REDUCED ALCOHOL OR ALCOHOL-FREE BEVERAGETECHNICAL FIELD

[0001] The present disclosure relates to a method of making a reduced alcohol, substantially alcohol-free, or alcohol-free spirit beverage and a reduced alcohol, substantially alcohol-free, or alcohol-free spirit beverage prepared by the method. The present disclosure more particularly relates to a method of making a reduced alcohol, substantially alcohol-free, or alcohol-free spirit beverage from an alcohol-containing distilled spirit beverage starting material and a reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage prepared by the method.BACKGROUND

[0002] The non-alcoholic spirit beverage is a trend that is gaining popularity and commercial success in the beverage market. This trend is being driven by those who previously abstained from the consumption of alcohol-containing beverages, those who wish to reduce consumption of alcohol-containing beverages by alternating the consumption of non-alcoholic and alcoholic beverages, and those who wish to avoid or entirely eliminate alcohol consumption for health, moral, or religious reasons.

[0003] Commercially available alcohol-containing distilled spirit beverages contain a complex mixture of flavor compounds present in unique combinations across various products. A nonalcoholic version of an alcohol-containing distilled spirit should possess the same organoleptic properties as the original alcohol-containing distilled spirit. Reproducing a specific commercial product’s unique flavor profile simply through blending of chemicals is difficult and costly due the complexity of the flavor profile and the number of chemicals needed.SUMMARY OF ILLUSTRATIVE EMBODIMENTS

[0004] According to a first illustrative embodiment, disclosed is a method for making a substantially ethanol-free distilled spirit beverage from an ethanol-containing distilled spirit beverage starting material, the method comprising: (i) separating at least a portion of the ethanol present in the ethanol-containing distilled spirit beverage starting material from volatile aroma components present in the ethanol-containing distilled spirit beverage starting material; and (ii) combining the separated volatile aroma components with at least one of (a) at least one diluent, (b) at least one additive separate from the ethanol-containing distilled spirit beverage starting material, (c) at least one non-volatile component derived from the alcohol-containing distilled spirit beverage starting material, or (d) at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material.

[0005] According to a second illustrative embodiment, disclosed is a substantially ethanol-free distilled spirit beverage prepared by the method comprising (i) separating at least a portion of the ethanol present in the ethanol-containing distilled spirit beverage starting material from volatile aroma components present in the ethanol-containing distilled spirit beverage starting material; and (ii) combining the separated volatile aroma components with at least one of (a) at least one diluent, (b) at least one additive separate from the ethanol-containing distilled spirit beverage starting material, (c) at least one non-volatile component derived from the alcohol-containing distilled spirit beverage starting material., or (d) at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material.

[0006] According to a third illustrative embodiment, disclosed is a substantially ethanol-free distilled spirit beverage comprising (i) volatile aroma components separated from an ethanol- containing distilled spirit beverage starting material, and (ii) at least one of (a) at least one diluent, (b) at least one additive separate from the ethanol-containing distilled spirit beverage starting material, (c) at least one non-volatile component derived from the alcohol-containing distilled spirit beverage starting material, or (d) at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material.DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

[0007] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

[0008] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a nonexclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0009] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0010] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 20 % of a recited value, or defined to be within10% of a recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1% of a recited value, of defined to be within 0.75% of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1% of a recited value.

[0011] It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 100" is to be read as indicating each and every possible number along the continuum between about 1 and about 100. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been disclosed and specified, and that the inventors have possession of the entire range and all points within the range.

[0012] When a concentration is expressed as “ppm”, the concentration is parts per million by weight based on the total weight of a component, compound, composition, or consumable. It should be understood that when a range of values is described in ppm, it is intended that any and every value within the range, including the end points, is to be considered as having been disclosed. For example, “a range of from 1 ppm to 1000 ppm” is to be read as indicating each and every possible number along the continuum between 1 and 1000. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been disclosed and specified, and that the inventors have possession of the entire range and all the values within the range.

[0013] For the avoidance of doubt, alternative and optional features indicated for a given aspect, component, feature, or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all other alternative or optional features and the like as indicated for the same or other aspects, features and parameters of the invention.

[0014] The phrase “volatile aroma component” means any aroma component present in an alcohol-containing distilled spirit beverage starting material that is more volatile that ethanol at the same pressure.

[0015] The phrase “non-volatile aroma component” means any aroma component present in an alcohol-containing distilled spirit beverage starting material that is less volatile than ethanol and water at the same pressure.

[0016] The phrase “partially volatile aroma component” means any aroma component present in an alcohol-containing distilled spirit beverage starting material that is less volatile than ethanol and more volatile than water at the same pressure.

[0017] The phrase “reduced alcohol” means that a beverage prepared by the method disclosed in the present specification contains less alcohol as compared to the alcohol-containing distilled spirit beverage starting material from which the beverage was prepared.

[0018] The phrase “substantially alcohol-free” means that a spirit beverage prepared by the method disclosed in the present specification contains 0.5 percent (v / v) or less of ethanol, or 0.475 percent (v / v) or less of ethanol, or 0.45 percent (v / v) or less of ethanol, or 0.4 percent (v / v) or less of ethanol, or 0.375 percent (v / v) or less of ethanol, or 0.35 percent (v / v) or less of ethanol, or 0.3 percent (v / v) or less of ethanol, or 0.275 percent (v / v) or less of ethanol, or 0.25 percent (v / v) or less of ethanol, or 0.2 percent (v / v) or less of ethanol, or 0.175 percent (v / v) or less of ethanol, or 0.15 percent (v / v) or less of ethanol, or 0.1 percent (v / v) or less of ethanol, or 0.09 percent (v / v) or less of ethanol, or 0.08 percent (v / v) or less of ethanol, or 0.07 percent (v / v) or less of ethanol, or 0.06 percent (v / v) or less of ethanol, or 0.05 percent (v / v) or less of ethanol, or 0.04 percent (v / v) or less of ethanol, or 0.03 percent (v / v) or less of ethanol, or 0.03 percent (v / v) or less of ethanol, or 0.01 percent (v / v) or less of ethanol, or any other amount between greater than 0 and 0.5 (v / v) of ethanol, based on the total volume of the substantially alcohol-free spirit beverage.

[0019] The phrase “alcohol-free” means that the spirit beverage prepared by the method disclosed in the present specification contains 0 percent (v / v) of ethanol based on the total volume of the alcohol-free beverage.

[0020] The phrase “alcohol booster” means an additive, component, compound, or composition capable of producing a perception of higher alcohol content in the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0021] The term “mouthfeel” refers to the complexity of perceptions experienced in the mouth as influenced by the aroma, taste, and texture qualities of food and beverage products. From a technical perspective, however, mouthfeel sensations are specifically associated with physical (e.g. tactile, temperature) and / or chemical (e.g. pain) characteristics perceived in the mouth via the trigeminal nerve. Accordingly, they are a consequence of oral-tactile stimulations and involve mechanical, pain and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate, and throat. Mouthfeel is considered to be distinct from aroma and taste, but is considered to have an equal or even greater impact on a person’s enjoyment or preference for certain foods over others. Mouthfeel perceptions include, for example, astringent, burning, cold, tingling, thick, biting, fatty, oily, slimy, foamy, melting, sandy, chalky, watery, acidic, lingering, metallic, body, body sweet, carbonation, cooling, warming, hot, juicy, mouth drying, numbing, pungent, salivating, spongy, sticky, fullness, cohesiveness, density, fracturability, graininess, grittiness, gumminess, hardness, heaviness, moisture absorption, moisture release, mouthwatering, mouthcoating, roughness, slipperiness, smoothness, uniformity, uniformity of bite, uniformity of chew, viscosity, fast-diffusion, full body, salivation and retention.

[0022] The phrase “improvement of mouthfeel” means that any one or more of desired mouthfeel perceptions is / are enhanced and / or that any one or more undesirable mouthfeel perceptions is / are reduced.

[0023] Disclosed is a method for preparing a reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material. The method comprises separating the aroma components present in the alcohol-containing distilled beverage starting material from at least a portion of the ethanol present in the alcohol-containing distilled spirit starting material. According to certain embodiments, the method comprises separating aroma components present in the alcohol-containing distilled beverage starting material from at least a portion of the ethanol present in the alcohol-containing distilled spirit starting material based on differences in volatility between the aroma components and ethanol. The method involves converting an alcohol-containing distilled spirit beverage starting material into a reduced alcohol, substantially alcohol-free, or alcohol-free version of the original alcohol-containing spirit beverage starting material.

[0024] According to certain embodiments, the method comprises separating organic aroma components present in the alcohol-containing distilled beverage starting material from a majority of the ethanol present in the alcohol-containing distilled spirit starting material based on differences in volatility between the aroma components and ethanol. The term “majority” means 50% or greater (v / v) of the ethanol originally present in the distilled spirit beverage starting material. According to certain illustrative embodiments, the method comprises separating aroma components present in the alcohol-containing distilled beverage starting material from at least 50% (v / v), or at least 55% (v / v), or at least 60% (v / v), or at least 65% (v / v), or at least 70% (v / v), or at least 75% (v / v), or at least 80% (v / v), or at least 85% (v / v), or at least 90% (v / v), or at least 95% (v / v) of the ethanol present in the alcohol-containing distilled spirit starting material.

[0025] The step of separating the volatile aroma components from the distilled spirit beverage starting material results in concentrating the volatile aroma components in a smaller portion of the ethanol initially present in the distilled spirit beverage starting material. The separation step enriches a small portion of the ethanol initially present within the distilled beverage starting material with volatile aroma components. This permits the preparation of a reduced ethanol, substantially ethanol-free, or ethanol-free distilled spirit beverage while retaining the same or substantially the same organoleptic profile of the original distilled spirit beverage starting material.

[0026] According to certain illustrative embodiments, following the separation of the volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material, theseparated volatile aroma compounds are combined with at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0027] According to certain illustrative embodiments, following the separation of the volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material, the separated volatile aroma components are combined with at least one non-volatile component derived from the alcohol-containing distilled beverage stating material and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0028] According to certain illustrative embodiments, following the separation of the volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material, the separated volatile aroma compounds are combined with at least one non-volatile component derived from the alcohol-containing distilled spirit beverage starting material and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material and a diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0029] According to certain illustrative embodiments, following the separation of the volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material, the separated volatile aroma components are combined with at least one diluent and at least one other additive not derived from the distilled spirit beverage starting material to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage. The phrase “additive not derived from the distilled spirit beverage starting material” means that the at least one additive was not present in the alcohol-containing distilled spirit beverage starting from which the volatile aroma components, the partially volatile aroma components, and the non-volatile aroma components were separated.

[0030] According to certain illustrative embodiments, following the separation of the volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material, the separated volatile aroma components are combined with at least one non-volatile component derived from the distilled spirit beverage starting material and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one other additive not derived from the distilled spirit beverage starting material, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0031] Without limitation, and only by way of illustration, the at least one additive not derived from the distilled spirit beverage starting material that may be combined with the volatile aroma compounds obtained from the alcohol-containing distilled spirit beverage starting material and, optionally at least one of the partially volatile aroma compounds obtained from the alcohol- containing distilled spirit beverage starting material and / or the non-volatile aroma compounds obtained from the alcohol-containing distilled spirit beverage starting material, include alcohol boosters, colorants, flavor compounds, flavor modifiers, pH modifiers, preservatives, mouthfeel improvers, and combinations thereof. Without limitation, the diluent that is added to the volatile aroma components obtained from the alcohol-containing distilled spirit beverage starting material comprises water.

[0032] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile component and / or at least one partially volatile component present the alcohol-containing distilled spirit beverage starting material to provide the reduced alcohol, substantially alcohol-free, or alcohol- free distilled spirit beverage.

[0033] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from themajority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile component and at least one partially volatile compound derived from the alcohol-containing distilled spirit beverage starting material, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0034] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0035] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one mouthfeel improver, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0036] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0037] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, a flavor compound, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0038] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, a flavor compound, a colorant, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0039] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile component derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, a flavor compound, a preservative, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0040] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or atleast one partially volatile compounds present the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, a flavor compound, a colorant, a preservative, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0041] According to certain embodiments, the method comprises separating the volatile aroma components present in the alcohol-containing distilled spirit beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit beverage starting material, and combining the separated volatile aroma components with at least one non-volatile and / or at least one partially volatile components derived from the alcohol-containing distilled spirit beverage starting material, at least one alcohol perception booster, at least one mouthfeel improver, a flavor compound, a colorant, a pH modifier, a preservative, and at least one diluent to provide the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage.

[0042] According to certain illustrative embodiments, the method for preparing a reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components, partially volatile aroma components and non-volatile aroma components that are present in the alcohol-containing distilled beverage starting material from at least a portion of the ethanol present in the alcohol-containing distilled spirit starting material based on differences in volatility between the aroma components and ethanol.

[0043] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components, partially volatile aroma components, and non-volatile aroma components that are present in the alcohol-containing distilled beverage starting material from the majority of the ethanol present in the alcohol-containing distilled spirit starting material based on differences in volatility between the aroma components and ethanol.

[0044] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage startingmaterial comprises separating volatile aroma components present in the alcohol-containing distilled beverage starting material from at least a portion the ethanol and the partially volatile compounds present in the alcohol-containing distilled spirit starting material based on differences in volatilities.

[0045] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol- containing distilled beverage starting material from the majority of the ethanol and from the partially volatile compounds present in the alcohol-containing distilled spirit starting material based on differences in volatilities.

[0046] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol- containing distilled beverage starting material from at least a portion the ethanol and from the nonvolatile compounds present in the alcohol-containing distilled spirit starting material based on differences in volatilities.

[0047] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol- containing distilled beverage starting material from the majority of the ethanol and from the nonvolatile compounds present in the alcohol-containing distilled spirit starting material based on differences in volatilities.

[0048] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol-containing distilled beverage starting material from at least a portion of the ethanol and from the partiallyvolatile components and non-volatile components present in the alcohol-containing distilled spirit starting material based on differences in volatilities by distillation.

[0049] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol-containing distilled beverage starting material from the majority of the ethanol and from the partially volatile components and non-volatile components present in the alcohol-containing distilled spirit starting material based on differences in volatilities by fractional distillation.

[0050] According to certain illustrative embodiments, the method for preparing a reduced alcohol or alcohol-free distilled spirit beverage from an alcohol-containing distilled spirit beverage starting material comprises separating volatile aroma components present in the alcohol-containing distilled beverage starting material from the ethanol, from the partially volatile, and from the nonvolatile compounds present in the alcohol-containing distilled spirit starting material based on differences in volatilities by fractional distillation under vacuum.

[0051] Vacuum distillation is carried out by adding a quantity of the alcohol-containing distilled spirit beverage starting material to a container, such as a round-bottom flask. A fractional distillation column is connected to the opening of the container containing the quantity of the alcohol-containing distilled spirit beverage starting material. A fractional distillation column is also referred to in the art as a fractionation column. A heater or burner is used is positioned in proximity to the container to heat the alcohol-containing distilled spirit beverage starting material contained in the container. As the alcohol-containing distilled spirit beverage starting material is heated the components vaporize based on differing boiling points (i.e., based on differing volatilities) and travel through the fractionation column. Once the vapor reaches the end of the fractionation column, it passes through a cooled condenser where the vapor condenses into a liquid fraction which is collected in a receiving container.

[0052] There are a wide variety of fractional distillation columns that may be used in accordance with the presently disclosed method of preparing a reduced alcohol or alcohol-freedistilled spirit beverage. By way of illustration, and not in limitation, suitable fractional distillation column may be selected from packed columns, tray or plate columns, structured columns, spinning band columns, and Vigreux columns. According to certain illustrative embodiments, a structured fractional distillation column may be used in accordance with the presently disclosed method of preparing a reduced alcohol or alcohol-free distilled spirit beverage. By way of example, a suitable structured fractional distillation column is commercially available from Sulzer Chemtech USA, Inc. (Tulsa, OK, USA) under the designation Sulzer EX™ Laboratory Packing. Additional suitable structured fractional distillation columns are commercially available from Sulzer Chemtech USA, Inc. under the designation Sulzer BX™ and BXPlus™ Gauze Packing for high separation efficiency on an industrial scale.

[0053] The condenser of the fractional distillation apparatus may be cooled with any suitable cooling fluid. The term “fluid” includes both cooling gases and liquids. By way of illustration, the cooling fluid used to cool the condenser of the fractional distillation apparatus may be selected from water, glycols, and solid carbon dioxide.

[0054] According to certain embodiments, the vacuum distillation is carried out under reduced pressure. Reduced pressure distillation decreases the boiling point of the compounds being distilled which allows for the faster separation of compounds in a more energy efficient manner. Reduced pressure distillation also decreases the possibility of thermal degradation of the compounds being separated. This is important when separating aroma compounds to avoid undesired off-notes resulting from burned or scorched aroma compounds. Vacuum distillation may also be utilized when the boiling point of desired compounds cannot be achieved or where higher distillation temperatures cause the desired compounds to decompose.

[0055] According to certain embodiments, the fractional distillation may comprise a reflux step in which a portion of the condensed vapor (ie, the condensate) is returned to the fractionation column. The amount of condensed distillate that is returned to the fractionation column relative to the amount of distillate collected is referred to in the art as the “reflux ratio”. The returned condensate travels through the fractionation column to cool and condense the vapors within the column. The reflux step increases the efficiency of the distillation column. According to certain embodiments,an elevated reflux may be applied at start of distillation to concentrate components with boiling points below ethanol in the first distillate fraction.

[0056] According to certain embodiments, the mass of the first distillate fraction may be reduced relative to later distillate fractions to maintain a higher concentration of volatile aroma components with organoleptic properties unique to the alcohol-containing distilled spirit beverage.

[0057] The fractional distillation method is commenced by heating the system to vaporize the components present in the sample of the alcohol-containing distilled spirit beverage starting material contained in the distillation pot based on the differing boiling points of the different components in the sample of the alcohol-containing distilled spirit beverage starting material. The vapors of the different compounds condense within the fractional distillation column and vaporize repeatedly as they pass through the column. According to NIST published Antoine coefficients, the boiling points of ethanol and water at 100 mmHg are 35°C and 52°C, respectively.

[0058] One or more fractions of the distillate are taken at vapour temperatures of 34°C and below. These fractions contain the volatile aroma components (ie, those organic aroma components that have a boiling point lower than the boiling point of ethanol) present in the alcohol-containing distilled spirit beverage starting material and ethanol. According to certain embodiments, the present disclosure is directed to a fraction of condensed distillate containing volatile aroma components derived from the fractional distillation of an alcohol-containing distilled spirit beverage starting material by collecting the fraction at vapour temperatures of 34°C and below and at a pressure of 100 mmHg.

[0059] The ethanol is removed from the starting material by continued distillation, and as the distillate transitions from high ethanol content to high water content, the vapour temperature increases from approximately 34°C to 51 °C. One or more distillate fractions are taken during this transition to isolate any additional aroma compounds from the starting material having boiling points between those of ethanol (ie, 35°C) and water (ie, 51 °C) at 100 mmHg. According to certain embodiments, the present disclosure is directed to one or more fractions of condensed distillate containing partially volatile aroma components derived from the fractional distillation of analcohol-containing distilled spirit beverage starting material by collecting the fraction at vapour temperatures in the range of 34°C to 51 °C and at a pressure of 100 mmHg.

[0060] Aqueous distillation fractions collected after the ethanol has been removed from the starting material may contain aromatic compounds having organoleptic profiles unique to the alcohol-containing distilled spirit beverage starting material. One or more fractions of aqueous distillate may be collected until the amount of the starting material remaining in distillation pot flask is concentrated to a multiple of the amount of the starting material. The material remaining in the distillation pot flask is referred to as the “pot residue”. The pot residue contains non-volatile and partially volatile compounds which may contribute to the overall organoleptic profile of the alcohol-containing distilled spirit beverage starting material and any remaining water.

[0061] Without limitation, the vacuum distillation process for preparing the reduced alcohol, substantially alcohol-free, or alcohol-free distilled sprit beverage may be carried out at a pressure in the range of about 15 to about 760 mm Hg, or in the range of about 40 to about 150 mm Hg, or from about 90 to about 110 mm Hg, or at any other pressure in the range of about 15 to about 760 mm Hg effective to separate the ethanol present in the ethanol-containing distilled beverage starting material.

[0062] Without limitation, the vacuum distillation process for preparing the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage may be carried out at a temperature in the range of about 0 to about 100°C, or in the range of about 15 to about 60°C, or from about 30 to about 55°C, or from about 31 to about 52°C or at any other temperature in the range of about 0 to about 100°C effective to separate at least a portion of the ethanol present in the ethanol-containing distilled beverage starting material, or a majority of the ethanol present in the ethanol-containing distilled beverage starting material.

[0063] Without limitation, the vacuum distillation process for preparing the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage may be carried out with a bottoms temperature in the range of about 4 to about 105°C, or in the range of about 19 to about65°C, or from about 35 to about 55°C, or from about 35 to about 53°C or at any other temperature in the range of about 4 to about 105°C effective to separate the ethanol present in the ethanol- containing distilled beverage starting material.

[0064] Without limitation, the vacuum distillation process for preparing the reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage may involve returning condensate back into the distillation column at a reflux ratio in the range of about 1 : 1 to about 100: 1, 1: 1 to about 90:1, 1 :1 to about 80:1, 1:1 to about 70:1, 1: 1 to about 60: 1, or about 1: 1 to about 50: 1, 1: 1 to about 40: 1 , 1 :1 to about 30:1, from about 1 : 1 to about 20: 1 , 1: 1 to about 10:1, or 1 : 1 to about 5: 1 , or any other column reflux ratio effective to separate the majority of the ethanol present in the ethanol-containing distilled beverage starting material.

[0065] According to certain illustrative embodiments, the vacuum distillation process for preparing the reduced alcohol, substantially alcohol-free, alcohol-free distilled spirit beverage may be carried out at a vapour temperature in the range of about 25 to about 52°C, a pressure in the range of about 95 to about 105 mm Hg, a bottoms temperature in the range of about 35 to about 55°C, and a column reflux ratio of about 20:1.

[0066] An alcohol- containing distilled spirit beverage is the starting material for the disclosed method of making a reduced alcohol or non-alcohol consumable. An alcohol-containing distilled spirit beverage may be prepared by alcoholic fermentation of sugars which produces ethanol and carbon dioxide as by-products. Alcoholic fermentation, also referred to as ethanol fermentation, is an anerobic biological process that occurs in the absence of oxygen. The amount of ethanol produced by the fermentation is then concentrated by a distillation process to process prepare the ethanol-containing distilled spirit beverage. An alcohol-containing distilled beverage may also be referred to as a distilled drink, distilled spirit, spirit, spirit drink, or liquor.

[0067] Without limitation, the alcohol-containing distilled spirit beverage may be prepared by ethanol fermentation of agave, cane sugar, sugar beet, fruits (for example, without limitation,apple, grape, pear, plum, raspberry), grains (for example, without limitation, barley, corn, oat, malt, quinoa, rice, rye, sorghum, and wheat), honey, vegetables, and combinations thereof.

[0068] Without limitation, and not in limitation, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol free distilled spirit beverage may be selected from brandy, gin, rum, tequila, vodka, and whiskey.

[0069] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises brandy.

[0070] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises gin.

[0071] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises rum.

[0072] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises tequila.

[0073] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises vodka.

[0074] According to certain embodiments, the alcohol-containing spirit or liquor which may be used as the starting material to prepare a reduced alcohol, substantially alcohol-free, or alcohol- free spirit comprises whiskey.

[0075] Following the fractional distillation, the one or more collected fractions containing the volatile aroma components from the alcohol-containing distilled spirit beverage starting material are combined with at least one of (i) at least one diluent, (ii) at least one additive, (iii) the partially volatile aroma components, and / or (iv) at least a portion of the pot residue containing the nonvolatile aroma components remaining after vacuum distillation of the alcohol-containing distilled spirit beverage starting material.

[0076] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from greater than 0 to about 1.25 percent (v / v) of volatile aroma components separated from the alcohol-containing distilled beverage starting material, or from about 0.10 to about 0.75 percent (v / v) of volatile aroma components separated from the alcohol-containing distilled beverage starting material, or from about 0.20 to about 0.30 percent (v / v) of volatile aroma components separated from the alcohol-containing distilled beverage starting material, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0077] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 1.80 percent (v / v) of partially volatile aroma components from the alcohol-containing distilled beverage starting material, or from about 0.20 to about 1 percent (v / v) of partially volatile aroma components from the alcohol-containing distilled beverage starting material, or from about 0.40 to about 0.60 percent (v / v) of partially volatile aroma components from the alcohol-containing distilled beverage starting material, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0078] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 70 percent (v / v) of non-volatile aroma components from the alcohol-containing distilled beverage starting material, or from about 1 to about 35 percent (v / v) of non-volatile aroma components from the alcohol-containing distilled beverage starting material, or from about 3 to about 5 percent (v / v) of non-volatile aroma components from the alcohol- containing distilled beverage starting material, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0079] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 3 percent (v / v) of at least one alcohol perception booster, or from about 0.10 to about 1.5 percent (v / v) of at least one alcohol perception booster, or from about 0.20 to about 0.50 percent (v / v) of at least one alcohol perception booster, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0080] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 0.5 percent (v / v) of at least one mouthfeel improver, or from about 0.0005 to about 0.10 percent (v / v) of at least one mouthfeel improver, or from about O.OOlto about 0.01 percent (v / v) of at least one mouthfeel improver, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0081] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 1.5 percent (v / v) of at least one flavor compound, or from about 0.10 to about 1 percent (v / v) of at least one flavor compound, or from about 0.25 to about 0.75 percent (v / v) of at least one flavor compound, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0082] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 0.5 percent (v / v) of at least one colorant, or from about 0.04 to about 0.2 percent (v / v) of at least one colorant, or from about 0.06 to about 0.1 percent (v / v) of at least one colorant, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0083] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 0.08 percent (v / v) of at least one pH modifier, or from about 0.02 to about 0.07 percent (v / v) of at least one pH modifier, or from about 0.03 to about 0.06 percent (v / v) of at least one pH modifier, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0084] The reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprises from 0 to about 0.12 percent (v / v) of at least one preservative, or from about 0.012 to about 0.10 percent (v / v) of at least one preservative, or from about 0.02 to about 0.08 percent (v / v) of at least one preservative, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

[0085] The reduced alcohol or substantially alcohol-free distilled spirit beverage comprises from about 30 to about 98 percent (v / v) of at least one diluent, or from about 80 to about 96 percent (v / v) of at least one diluent, or from about 90 to about 95 percent (v / v) of at least one diluent, based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.EXAMPLES

[0086] Example 1 - Vacuum Distillation of Commercially Available Alcoholic Irish Whisky Beverage

[0087] Vacuum distillation was carried out on an Irish whiskey in a fractionating column with a structured packing.Table 1

[0088] Preparation of Alcohol Free Irish Whisky Beverage

[0089] Distillation fractions 1 and 7 from Example 1 were combined with the distillation pot residue, alcohol booster, flavor additives, and preservatives, and were diluted with water asshown in Table 2 below to prepare a substantially alcohol-free Irish whisky beverage. The substantially alcohol-free Irish whisky beverage exhibits an authentic flavor profile that approximates the flavor profile of the alcohol-containing distilled Irish whisky from which it was prepared as compared to commercially available alcohol-free Irish whisky prepared by different methods.Table 2

[0090] Example 2 - Vacuum Distillation of Commercially Available Alcoholic Rum Beverage

[0091] Vacuum distillation was carried out on an alcohol-containing rum beverage in a fractionating column with a structured packing.

[0092] 3500.1 g of the alcohol-containing rum beverage was added to distillation column pot flask, with no additional materials. The distillation was conducted at a pressure of 100 mmHg (13.332 kPa). According to NIST published Antoine coefficients, the boiling points of ethanol and water at 100 mmHg are 35°C and 52°C, respectively. An elevated reflux was applied at the start of distillation to concentrate components with boiling points below ethanol in the first distillate fraction. The mass of this fraction was reduced relative to later fractions to maintain a higher concentration of volatile components with organoleptic properties unique to the rum sample. Thevapour temperature approached approximately 34°C shortly after the start of distillate flow and remained steady until the majority of ethanol present in starting sample had been distilled. As ethanol was removed from the system, the distillate transitioned from high ethanol content to high water content, and vapour temperature rose from approximately 34°C to 51 °C. Distillate fractions were taken during this transition to isolate any volatile materials in the starting sample with boiling points between those of ethanol and water at 100 mmHg. Aqueous distillate was collected until the sample remaining in column pot flask was concentrated to near 1.9 times that of the starting sample. The fractions show in Table 3 below were collected, with the initial three fractions being at or near the azeotropic limit for distilling ethanol from water. Unique organoleptic profiles were observed in fractions 1 and 6. Fraction 1 included the concentration of molecules having boiling points lower than that of ethanol, and Fraction 6 included a concentration of molecules having boiling points between those of ethanol and water. Distillate fractions collected after Fraction 6, while predominantly water was being distilled, contained less interesting organoleptic profiles.Table 3

[0093] Preparation of Alcohol Free Rum Beverage

[0094] Distillation fractions 1 and 6 from Example 2 were combined with the distillation pot residue, alcohol booster, flavor additives, and preservatives, and were diluted with water as shown in Table 4 below to prepare a substantially alcohol-free Rum beverage. The substantially alcohol-free Rum beverage exhibits an authentic flavor profile that approximates the flavor profile of the alcohol-containing distilled Rum from which it was prepared as compared to commercially available alcohol-free Rum prepared by different methods.Table 4

[0095] Example 3 - Vacuum Distillation of Commercially Available Alcoholic Tequila Beverage

[0096] Vacuum distillation was carried out on an alcohol-containing Tequila beverage in a fractionating column with a structured packing.

[0097] 3,177.3 g Tequila was added to distillation column pot flask, with no additional materials. The distillation was conducted at pressure 100 mmHg (13.332 kPa). According to NIST published Antoine coefficients, the boiling points of ethanol and water at 100 mmHg are 35°C and 52°C, respectively. An elevated reflux was applied at start of distillation to concentrate components with boiling points below ethanol in the first distillate fraction. The mass of this fraction was reduced relative to later fractions to maintain a higher concentration of volatile components with organoleptic properties unique to the tequila sample. The vapour temperature approached approximately 34°C shortly after the start of distillate. As ethanol was removed from the system, the distillate transitioned from high ethanol content to high water content, and vapour temperature rose from approximately 34°C to 51 °C. Distillate fractions were taken during this transition to isolate any volatile materials in the starting sample with boiling points between those of ethanol and water at 100 mmHg. Aqueous distillate was collected until the sample remaining in column pot flask was concentrated to near 28 times that of the starting sample. The fractions shown in Table 5 below were collected, with the initial fractions being at or near the azeotropic limit fordistilling ethanol from water. Unique organoleptic profiles were observed in Fractions 1 and 8. Fraction 1 included the concentration of molecules having boiling points lower than that of ethanol, and Fraction 8 included a concentration of molecules having boiling points between those of ethanol and water.Table 5

[0098] Distillation fractions 1 and 8 from Example 3 were combined with the distillation pot residue, alcohol booster, flavor additives, and preservatives, and were diluted with water as shown in Table 6 below to prepare a substantially alcohol-free Tequila beverage. The substantially alcohol-free Tequila beverage exhibits an authentic flavor profile that approximates the flavor profile of the alcohol-containing distilled Tequila from which it was prepared as compared to commercially available alcohol-free Tequila prepared by different methods.Table 6

[0099] According to certain illustrative embodiments, a reduced alcohol, substantially alcohol- free, or alcohol free distilled spirit beverage comprises a first fraction containing volatile aroma components having vapor temperatures in the range of about 25°C to about 34°C, a second fraction containing at least one of partially volatile aroma components or non-volatile aroma components having vapor temperatures in the range of about 46°C to about 51 °C, and at least one of a diluent, an alcohol booster, a mouthfeel improver, a colorant a flavor compound, a pH modifier, and / or a preservative. The first and second fractions of the reduced alcohol, substantially alcohol-free, or alcohol free distilled spirit beverage are derived from the distillation of an ethanol-containing distilled spirit beverage.

[0100] According to certain illustrative embodiments, a reduced alcohol, substantially alcohol- free, or alcohol free distilled Irish Whiskey beverage comprises a first fraction containing volatile aroma components having vapor temperatures in the range of about 25°C to about 34°C, a second fraction containing at least one of partially volatile aroma components or non-volatile aroma components having vapor temperatures in the range of about 47°C to about 49.5°C, and at least one of a diluent, an alcohol booster, a mouthfeel improver, a colorant a flavor compound, a pH modifier, and / or a preservative. The first and second fractions of the reduced alcohol, substantially alcohol-free, or alcohol free distilled spirit beverage are derived from the distillation of an ethanol- containing distilled Irish Whiskey beverage.

[0101] According to certain illustrative embodiments, a reduced alcohol, substantially alcohol- free, or alcohol free distilled rum beverage comprises a first fraction containing volatile aroma components having vapor temperatures in the range of about 25°C to about 33.8°C, a second fraction containing at least one of partially volatile aroma components or non-volatile aroma components having vapor temperatures in the range of about 48.9°C to about 50.9°C, and at least one of a diluent, an alcohol booster, a mouthfeel improver, a colorant a flavor compound, a pHmodifier, and / or a preservative. The first and second fractions of the reduced alcohol, substantially alcohol-free, or alcohol free distilled spirit beverage are derived from the distillation of an ethanol- containing distilled rum beverage.

[0102] According to certain illustrative embodiments, a reduced alcohol, substantially alcohol- free, or alcohol free distilled tequila beverage comprises a first fraction containing volatile aroma components having vapor temperatures in the range of about 24.8°C to about 34°C, a second fraction containing at least one of partially volatile aroma components or non-volatile aroma components having vapor temperatures in the range of about 46.3°C to about 50.8°C, and at least one of a diluent, an alcohol booster, a mouthfeel improver, a colorant a flavor compound, a pH modifier, and / or a preservative. The first and second fractions of the reduced alcohol, substantially alcohol-free, or alcohol free distilled spirit beverage are derived from the distillation of an ethanol- containing distilled tequila beverage.

[0103] An advantage of the presently disclosed method of making the reduced alcohol or substantially alcohol-free consumable is that the aroma compounds present in the alcohol- containing starting material for creating the flavor profile of the alcohol-containing starting material are largely retained in the same proportions in the reduced alcohol or substantially alcohol-free consumable prepared in accordance with the presently disclosed method that are used to rebuild the alcohol-containing starting material into a reduced alcohol or substantially alcohol- free distilled spirit beverage having a similar organoleptic profile as the starting distilled spirit beverage.

[0104] Another advantage of the presently disclosed method of making the reduced alcohol or substantially alcohol-free consumable is that chemicals present in the alcohol-containing starting material that contribute to the creation of the flavor profile of the alcohol-containing starting material in low or trace amounts that are difficult or impossible to detect or identity are retained in the reduced alcohol or substantially alcohol-free consumable prepared in accordance with the presently disclosed method. Such flavor chemicals would most likely be missing in purely formulated consumables.

[0105] An additional advantage of the presently disclosed method of making the reduced alcoholic or substantially alcohol-free consumable is that the consumable manufacturer is permitted to include a “made from” claim on the product label to convey to the purchasing public that the reduced alcoholic or substantially alcohol-free consumable was made from the original alcohol- containing starting material.

[0106] A further advantage of the presently disclosed method of making the reduced alcohol or substantially alcohol-free consumable is that a given initial quantity of an alcohol-containing starting material may be used to produce multiples of the initial quantity of the reduced alcohol or substantially alcohol-free consumable. Without being bound to any particular theory, the present inventors believe that is a result of the synergy between the enriched flavor fractions obtained from the alcohol-containing starting material and the flavor-modifying additives.

[0107] While the method of preparing a reduced alcohol, no alcohol, or substantially alcohol-free spirit beverage and the reduced alcohol, no alcohol, or substantially alcohol-free spirit beverage have been described in connection with various embodiments, it is to be understood that other similar embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function. Furthermore, the various illustrative embodiments may be combined to produce the desired results. Therefore, the disclosed methods, uses, compositions, and consumables should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the appended claims. It will be understood that the embodiments described herein are merely exemplary, and that one skilled in the art may make variations and modifications without departing from the spirit and scope of the invention. All such variations and modifications are intended to be included within the scope of the invention as described hereinabove. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired result.

Claims

CLAIMS1. A method for making a substantially ethanol-free distilled spirit beverage from an ethanol- containing distilled spirit beverage starting material, the method comprising:(i) separating volatile aroma components from a majority of the ethanol present in the ethanol- containing distilled spirit beverage starting material present in the ethanol- containing distilled spirit beverage starting material; and(ii) combining the separated volatile aroma components with at least one of (a) at least one diluent, (b) at least one partially volatile aroma component separated from the alcohol-containing distilled spirit beverage starting material, or (c) at least one non-volatile aroma component separated from the alcohol-containing distilled spirit beverage starting material.

2. The method of claim 1, wherein combining step (ii) further comprises combining the separated volatile aroma components with (d) at least one additive separate from the ethanol- containing distilled spirit beverage starting material.

3. The method of claim 1, wherein the step (i) of separating the volatile aroma components present in the ethanol-containing distilled spirit beverage starting material from the majority of the ethanol present in the ethanol-containing distilled spirit beverage starting material comprises conducting distillation on the ethanol-containing distilled spirit beverage starting material.

4. The method of claim 3, wherein the step (i) of separating the volatile aroma components present in the ethanol-containing distilled spirit beverage starting material from the majority of the ethanol present in the ethanol-containing distilled spirit beverage starting material comprises conducting fractional distillation on the ethanol-containing distilled spirit beverage starting material.

5. The method of claim 4, wherein the step (i) of separating volatile aroma components present in the ethanol-containing distilled spirit beverage starting material from the majority of the ethanol present in the ethanol-containing distilled spirit beverage starting material comprises conducting fractional distillation under vacuum conditions on the ethanol-containing distilled spirit beverage starting material.

6. The method of claim 5, wherein the fractional distillation carried out under vacuum at a pressure in the range selected from the group consisting of about 15 to about 760 mm Hg, about 40 to about 150 mm Hg, and about 90 to about 110 mm Hg.

7. The method of claim 5, wherein the fractional distillation under vacuum is carried out at a vapour temperature in the range selected from the group consisting of about 0 to about 100°C, about 15 to about 60°C, about 30 to about 55°C, and about 31 to about 52°C.

8. The method of claim 5, wherein the fractional distillation under vacuum is carried out with a bottoms temperature in the range selected from the group consisting of about 4 to about 105°C, about 19 to about 65°C, about 35 to about 55°C, and about 35 to about 53°C.

9. The method of claim 5, wherein the fractional distillation under vacuum further comprises fractionation column reflux in the range selected from the group consisting of about 1 : 1 to about 100: 1, 1: 1 to about 90:1, 1 :1 to about 80:1, 1:1 to about 70:1, 1: 1 to about 60: 1, or about 1: 1 to about 50: 1, 1: 1 to about 40: 1 , 1 :1 to about 30:1, from about 1 : 1 to about 20: 1 , 1: 1 to about 10:1, or 1: 1 to about 5: 1.

10. The method of claim 5, wherein the fractional distillation under vacuum is carried out at a vapour temperature in the range of about 25 to about 52°C, a pressure in the range of about 95 to about 105 mm Hg, a bottoms temperature in the range of about 35 to about 55°C, and a column reflux ratio of about 20: 1.

11. The method of claim 1, wherein the ethanol-containing distilled spirit beverage starting materials is selected from the group consisting of brandy, gin, rum, tequila, vodka and whiskey.

12. The method of claim 1, wherein the ethanol-containing distilled spirit beverage starting materials comprises whiskey.

13. The method of claim 1, further comprising adding a flavor compound to the collected one or more distillation fractions containing volatile aroma components.

14. The method of claim 13, wherein the amount of the flavor compound added to the collected one or more distillation fractions containing volatile aroma components is from 0 to about 1.5 percent (v / v) based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

15. The method of claim 1, further comprising adding a mouthfeel modifier to the collected one or more distillation fractions containing volatile aroma components.

16. The method of claim 15, wherein the amount of the mouthfeel modifier added to the collected one or more distillation fractions containing volatile aroma components is from 0 to about 0.5 percent (v / v) based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

17. The method of claim 1, further comprising adding a colorant to the collected one or more distillation fractions containing volatile aroma components.

18. The method of claim 17, wherein the amount of the colorant added to the collected one or more distillation fractions containing volatile aroma components is from 0 to about 0.5 percent (v / v) based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

19. The method of claim 1, further comprising adding a preservative to the collected one or more distillation fractions containing volatile aroma components.

20. The method of claim 19, wherein the amount of the preservative added to the collected one or more distillation fractions containing volatile aroma components is from 0 to about 0.12 percent (v / v) based on the total volume of the final reduced alcohol or substantially alcohol-free distilled spirit beverage.

21. A substantially ethanol-free distilled spirit beverage prepared by the method of any one of claims 1 to 20.

22. A substantially ethanol-free distilled spirit beverage comprising (i) volatile aroma components separated from an ethanol-containing distilled spirit beverage starting material and (ii) at least one of (a) at least one diluent, (b) at least one partially volatile aroma component derived from the alcohol-containing distilled spirit beverage starting material, or (c) at least one nonvolatile aroma component from the alcohol-containing distilled spirit beverage starting material.

23. The substantially ethanol-free distilled spirit beverage of claim 22, further comprising at least one additive separate from the ethanol-containing distilled spirit beverage starting material.

24. The substantially ethanol-free distilled spirit beverage of claim 22, comprising greater than 0 to about 1.25 percent (v / v) of volatile aroma components from the alcohol-containing distilled beverage starting material, based on the total volume of the substantially ethanol-free distilled spirit beverage.

25. The substantially ethanol-free distilled spirit beverage of claim 24, comprising from 0 to about 70 percent (v / v) of non-volatile aroma components from the alcohol-containing distilled beverage starting material, based on the total volume of the substantially ethanol-free distilled spirit beverage.

26. The substantially ethanol-free distilled spirit beverage of claim 25, comprising from 0 to about 1.8 percent (v / v) of partially volatile aroma components from the alcohol-containing distilled beverage starting material, based on the total volume of the substantially ethanol-free distilled spirit beverage.

27. The substantially ethanol-free distilled spirit beverage of claim 22, comprising fromO to about 3 percent (v / v) of at least one alcohol perception booster, based on the total volume of the substantially ethanol-free distilled spirit beverage.

28. The substantially ethanol-free distilled spirit beverage of claim 22, from 0 to about 0.5 percent (v / v) of at least one mouthfeel improver, based on the total volume of the substantially ethanol-free distilled spirit beverage.

29. The substantially ethanol-free distilled spirit beverage of claim 22, comprising from 0 to about 1.5 percent (v / v) of at least one flavor compound, based on the total volume of the substantially ethanol-free distilled spirit beverage.

30. The substantially ethanol-free distilled spirit beverage of claim 22, comprising from 0 to about 0.5 percent (v / v) of at least one colorant, based on the total volume of the substantially ethanol-free distilled spirit beverage.

31. The substantially ethanol-free distilled spirit beverage of claim 22, comprising from 0 to about 0.08 percent (v / v) of at least one pH modifier, based on the total volume of the substantially ethanol-free distilled spirit beverage.

32. The substantially ethanol-free distilled spirit beverage of claim 22, comprising from 0 to about 0.12 percent (v / v) of at least one preservative, based on the total volume of the substantially ethanol-free distilled spirit beverage.

33. The substantially ethanol-free distilled spirit beverage of claim 22, comprising from about 30 to about 98 percent (v / v) of at least one diluent, based on the total volume of the substantially ethanol-free distilled spirit beverage.

34. A condensed distillate fraction derived from a distilled spirit beverage starting material containing ethanol and volatile aroma components, the condensed distillate fraction containing volatile aroma components collected at vapour temperatures of 34.0°C and below and at a pressure of 100 mmHg.

35. A condensed distillate fraction derived from a distilled spirit beverage starting material containing ethanol and volatile aroma components, the condensed distillate fraction containing partially volatile aroma components collected at vapour temperatures between greater than 34.0°C and 51 ,0°C and at a pressure of 100 mmHg.

36. A condensed distillate fraction derived from a distilled spirit beverage starting material containing ethanol and volatile aroma components, the condensed distillate fraction containing partially volatile aroma components collected at vapour temperatures greater than 51.0°C and at a pressure of 100 mmHg.

37. A distillate fraction prepared by the process comprising: providing a distilled spirit beverage starting material containing ethanol and volatile aroma components; conducting fractional distillation on the distilled spirit beverage starting material; collecting at least one distillate fraction at vapour temperatures between greater than 34.0°C and 51.0°C and below and at a pressure of 100 mmHg.

38. A distillate fraction prepared by the process comprising: providing a distilled spirit beverage starting material containing ethanol and volatile aroma components; conducting fractional distillation on the distilled spirit beverage starting material; collecting at least one distillate fraction at vapour temperatures of greater than51 ,0°C and at a pressure of 100 mmHg.

39. A reduced alcohol, substantially alcohol-free, or alcohol-free distilled spirit beverage comprising: a first fraction containing volatile aroma components having vapor temperatures in the range of about 25°C to about 34°C; a second distillation fraction containing at least one of partially volatile aroma components or non-volatile aroma components having vapor temperatures in the range of about 47°C to about 49.5°C; and at least one of a diluent, an alcohol booster, a mouthfeel improver, a colorant a flavor compound, a pH modifier, and / or a preservative.

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