Abstract: An apparatus is provided for improving the flavor of distilled liquor by applying a vacuum to remove volatile compounds. The apparatus allows a consumer to treat various kinds of liquor in differing quantities regardless of the size or shape of the liquor bottle. A pitcher serves as a receiving vessel for the liquor to be treated. The pitcher has a hollow handle which, in conjunction with a vacuum stand, allows air to be drawn through the hand and discharged into the liquor at the bottom of the pitcher. The vacuum stand is especially adapted to sealingly receive the pitcher and cause air to flow through the liquor. The pitcher is placed on the vacuum stand, a lid portion of the stand is placed over the pitcher to create a seal, and a vacuum is applied on the contents of the pitcher. Air is drawn through the hollow handle and percolates or bubbles out at the base of the pitcher, creating agitation of the liquor and causing removal of the volatile compounds.

Abstract: An apparatus and process are provided for improving the flavor of a bottle of liquor. An adapter seals the bottle, and an air inlet tube extends from the atmosphere through the adapter into the liquor in the bottle. A vacuum pump connected to the bottle draws air from the atmosphere through the air inlet tube into the liquor. The air percolates bubbles up through the liquor and is exhausted through the vacuum pump. Volatile compounds are drawn out of the liquor as a result of this action and discharged with the air, improving the flavor of the liquor.