Whisky that’s worth the wait

A fine single malt can be experimental and still be decades in the making

The Singleton 38-Year-Old
(Image credit: Diageo)

Silicon Valley is the spiritual home of the start-up “accelerator” – programmes that seek to support and advance early-stage companies. And now, one of these start-ups has brought us the “spirit accelerator”. Bespoken Spirits, a Californian company founded by materials scientist Martin Janousek and entrepreneur Stu Aaron, recently unveiled proprietary technology that they claim can reproduce the taste of a barrel-aged whisky, rum or brandy in three to five days.

The process involves exposing alcohol to “micro staves” of various woods under pressure, not unlike a “Nespresso machine on an industrial scale”. The results have already won Bespoken Spirits awards in blind tastings. But as Judith Evans notes in the Financial Times, “not all drinkers are convinced”. One reviewer at the Oregon-based Whiskey Wash publication said the bourbon was “not bad”, but that “there was very little that was exciting about this drink either”.

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