Japanese whiskey has gained high acclaim worldwide and many people are getting choosing Highball (whiskey + soda) rather than beer, unblended whisky has become insufficient.
Silicon Valley startup has succeeded in adding flavor such as smoke, spice, vanilla and the like to whiskey, by specifying the molecular structure of the material included in vintage whiskey.
The flavoring ingredients are derived from plants and yeasts.
This whiskey “GLYPH” is sold in the United States.
Whiskey needs to be laid in a barrel for several to decades, but if you use this method you can shorten the period and you can solve the shortage of supply.
This technology will apply to wine soon.