Abstract: The disclosure provide a method of producing a finished, aged distilled spirit, a method of producing bottles of a distilled spirit that employ in-bottle finishing, and an in-bottle finishing bottle of distilled spirit. In one embodiment, the method of producing a finished, aged distilled spirit includes: (1) placing an aged distilled spirit in a bottle, (2) placing a wood piece in the bottle, wherein the wood piece is used for in-bottle finishing of the aged distilled spirit, and (3) sealing the bottle, having located within the bottle both the aged distilled spirit and the wood piece.

Abstract: In a box system for storing bottles therein that includes a box, at least one longitudinal divider sheet and at least one latitudinal divider sheet. The divider sheets are divided into a plurality of coaster units. Each coaster unit is printed with collateral branding indicia. The coaster units are separated by visually perceptible separation lines, which may be perforated to facilitate separation of the coaster units so that when the coaster units are separated they are usable as drink coasters. The box may also be printed with coaster units.

Abstract: A beverage filter includes a central base mount that is mounted on a faucet tower and through which liquid from a liquid source flows. A cylindrical filter is mounted on the base mount and is configured to receive the liquid therefrom. A cylindrical transparent sight glass is disposed around the cylindrical filter. A top cap is mounted on the sight glass so that the top cap, the base mount, the filter and the sight glass define a cylindrical void that is viewable through the sight glass and into which liquid passes after it has been filtered. A faucet is in fluid communication with the cylindrical void through the base mount and is configured to pour liquid after it has been filtered.

Abstract: A method for infusing a flavor from a substance into an infusion liquid. The method includes placing the infusion liquid and the substance into a vessel, where the infusion liquid contains alcohol. The method further includes providing a pressurization liquid in contact with the vessel, where the pressurization liquid has a pressure, where the vessel has a pressure, and where increasing the pressure of the pressurization liquid increases the pressure of the vessel. The method further includes pressurizing the pressurization liquid to a predetermined pressure for a predetermined duration. The flavor from the substance is infused into the infusion liquid by pressurizing the pressurization liquid at the predetermined pressure for the predetermined duration.

Abstract: Methods and formulations for batch-mixing flavonoid tinctures and infusing the flavonoid batch-mixed tincture into a food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product, and to precisely deliver the desired mixture concentration of the flavonoids, is provided. A batch-mixed flavonoid tincture includes an amount of at least two individual flavonoid tinctures, each flavonoid tincture being a mixture of at least a flavonoid and a solvent. The batch-mixed tincture is added to various food and beverages, or alternatively directly administered to a human or animal, to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.

Abstract: Methods and formulations for infusing bioavailable flavonoid tinctures into food, beverage, cosmetic or drug products with minimal or no effect on the alcohol by volume of the product is provided. A flavonoid tincture includes an amount of trans-resveratrol, pterostilbene, quercetin, or combinations thereof, mixed with a solvent of pure, or majority by weight, ethanol or Dimethyl sulfoxide The tincture is added to various food and beverages to make a bioavailable amount of flavonoids to be absorbed and metabolized by the body providing demonstrated health benefits.

Abstract: Methods and formulations for infusing bioavailable resveratrol tinctures into food, beverage, cosmetic or drug products with minimal effect on the alcohol by volume of the product is provided. A resveratrol tincture includes an amount of trans-resveratrol mixed with a solvent of pure, or majority by weight, ethanol. The tincture is added to various food and beverages to make a bioavailable amount of trans-resveratrol to be absorbed and metabolized by the body providing demonstrated health benefits.