Above Top Shelf – It’s All About Fat

MADISON, Wis. - Aug. 12, 2014 - PRLog -- A team of chemists at CAPJEM, a culinary science research and development organization, have successfully developed a technique to PURIFY ALCOHOL BY WASHING IT WITH FAT. The end result is a liquor of such high quality that it literally puts to shame well established brands on the top shelf.

Based on the premise of nucleophilic attraction and by working with various fat molecules, the fat “washes” or cleans the liquor by removing impurities left behind by the distillation process. No matter how many times an alcohol is distilled, impurities remain and those impurities can cause bitterness, burning, undesired flavors, and even hangovers.

Fat washing entails combining the alcohol with various liquefied fats under specific processing conditions.  After the washing is complete, all of the fat is removed and the alcohol then passes through a final polish filter.  To validate the process, Gas Chromatography/Mass Spectrophotometry (GC/MS) analyses were conducted by an independent third party. This is a specific test meant to positively identify particular substances and impurities in a given sample.  The test results revealed near flawless, impurity free liquor.  Even with today’s technology, this has never before been achieved.

The process can work on any liquor at any point in production but is especially effective on pre-aged liquors.  If the alcohol is washed prior to aging, the cleansed alcohol associates and interacts with the wooden barrel more effectively, allowing additional flavor extractions from the wood tannins.

Fat washing is considered the Holy Grail in the alcohol industry.  It is a highly sought after process and is recognized as the quintessential element to creating an exceptional liquor of unparalleled quality. Capjem becomes the only organization in the world to have solved the mystery of fat washing alcohol.