Three months is not enough to get rid of all the fire in the whiskey, but these... clearly have no fire.
"The secret of chemistry," Lance didn't explain specifically. In reality, they added some thickening agents, then aging essence, and he purchased a large number of oak barrels used by other distilleries for aging.
In the past, many distilleries with aging had numerous oak barrels, and Lance bought many of these oak barrels now.
They would be crushed by a crusher, then used as spices in the short-term aging process.
These oak barrels themselves have a special aging fragrance produced after long-time soaking. After being crushed, they are added to the new whiskey, releasing the original stored flavor.
With some chemical help, it only takes two or three months, and a whiskey that tastes at least aged three to five years is produced.
Such a bottle of whiskey can be sold for three or four hundred yuan in the market without anyone having an issue.
