Scientists develop artificial booze to help save the planet | Inquirer Technology

Scientists develop artificial booze to help save the planet

/ 01:02 PM August 29, 2018

Image: Jonathan Austin Daniels/istockphoto.com via AFP Relaxnews

After lab-grown meat, the race is on to develop artificial wine and spirits.

In a sprawling lab in San Francisco, chemists and scientists at Endless West are working on creating faux-whiskey as a more cost-effective, environmentally sustainable alternative to the real thing, reports The Verge.

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It’s the same principle that birthed faux-meat brands like Impossible Burger and Beyond Meat.

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But as The Verge author Alan Goldfarb points out, Endless West is one of several companies tweaking the traditional spirit-making process, which can require 20 years of aging before the product can hit liquor store shelves.

Though the methods may vary — be it light and heat, pressurized environments or ultrasonic energy — companies like Lost Spirits, Cleveland and Whiskey and Terressentia are also looking for ways to expedite the aging process of spirits.

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Where Endless West is unique, however, is its quest to create a brown spirit, be it rum, bourbon or whiskey entirely from test tubes and beakers using science and laboratory chemistry.

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The company recently underwent a rebrand. Previously it was called Ava and concentrated on creating grapeless wine.

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Though details on the website are scarce, Endless West says a new product will be coming this fall. JB

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TOPICS: aging, San Francisco, ultrasonic
TAGS: aging, San Francisco, ultrasonic

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