Therefore, in liqueurs, it allows all those chemical processes that alter the flavors and for which, often, take years to be carried out, in a few minutes or days.
The natural aging of liquors and spirits is therefore accelerated.
This is achieved by extracting aromas and colors from the wood shavings dragged into the fluid that flows through the appliance, as opposed to the traditional static aging of the barrel.
Cavitation can also help in the rapid demolition and removal of natural compounds with a hard taste naturally present in alcohol which also deteriorate as part of traditional aging.
Furthermore, not to be underestimated, the drastic increase in yield due to the loss of evaporation loss associated with traditional aging as well as the possibility for producers who will not have to wait decades to understand how their product will evolve but will be able to conduct aging tests in few minutes.
