Wine aeration and liquor aging can be done with original and full bottles
Powerful ultrasound generated from industrial stack transducer with 35K frequency penetrates through the glass bottles
Wine aeration can be done in 3-5 minutes with better results than traditional aerations
Aging can be done in 30 minutes to 3.5 hours for sakes, rice wines, tequilas, brandies, rums, whiskeys, clear liquors with medium to high ABVs
Oaking can be done in 2-4 hours to turn clear liquors to whiskeys or bourbons, or 1-2 hours to add ages to whiskeys, bourbons, rums, tequilas and brandies with custom flavors
Fast aging to achieve similar effects as years of natural aging
Aged spirts can be used for cocktails for additional twists and flavors
2-6 Bottles can be processed at the same time
Chiller can be used to maintain low and constant water temperature