Abstract: Whiskey absorbed in barrel wood is recovered from a recently drained whiskey barrel by adding 20-24 gallons of water to and holding the rinse water in the barrel for 20 or more days. Only a single rinse is required and no rolling or swishing of the barrel is necessary to extract the residual whiskey from the wood of the barrel.

Abstract: A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.

Abstract: A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers. A first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer, and the solvent is removed. In the process which does not use a food grade solvent, the oak aged alcoholic product has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. In the process which does not use a good grade solvent, the oak aged alcoholic product having proof of about 80—about 120 has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product.

Abstract: A liquid jet massage device (10) for producing selectively rotating jets of liquid for massaging the body of a user. The device (10) comprises a movable carriage (13) provided with a conduit for carrying liquid dispensed to the carriage (13) by suitable pump system. The device (10) comprises at least one, and in the preferred embodiment two, liquid dispensing primary head members (11, 12) rotatably mounted on the movable carriage (13). The primary head members (11, 12) define a liquid reservoir (42) for receiving the liquid from the conduit (32), the bottom portions (40) of the head members (11, 12) defining axial openings (46) for establishing liquid communications between the reservoir (42) and the conduit (32). The top portion of the head members (11, 12) are provided with axially displaced nozzles (45) for discharging liquid from the reservoirs (42) thereby producing jets of liquid.