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BRIDGING HERITAGE
AND INNOVATION

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WHO WE ARE

REDLAYER IS A B2B COMPANY OFFERING FLAVOURING, MATURATION AND FINISHING SERVICES TO DISTILLERS AND DRINKS MANUFACTURERS INCLUDING RUM AND WHISK(E)Y PRODUCERS. 

With our roots in Scotland - the heartland of whisk(e)y - and our mobile patented technology we are able to service clients worldwide. We bridge heritage and innovation to help our clients succeed in producing the most delicious and most suitable spirit drinks for their target markets at competitive cost and at velocity. 

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WHAT MOTIVATES US

INDUSTRY CHANGES ARE CALLING FOR A NEW PRODUCTION PROCESS TO COMPLEMENT TRADITIONAL CASK MATURATION

  • Demand for brown spirits is outgrowing supply

  • Long production times make it hard to meet frequently changing consumer preferences

  • Increasing shortage of casks likely to push up production costs further

  • Rising product prices make certain drinks less affordable

  • Consumers increasingly focused on CO2 footprint of products they consume

“…surging demand both from bourbon producers, whose sales are experiencing continued growth, but also due to the sharp rise in the number of distilleries worldwide and of late the glass crisis, has led prices of bourbon barrels to skyrocket. From 80 dollars a barrel only three years ago, it now borders on 200…”

(Source: Spiritsselection.com)

The brandy, rum and whisky markets are estimated to grow at CAGRs of 6.1%, 3.5% and 12.3% respectively over the next 10 years.

(Source: FMI)

“Staves cannot be built from logs with defects due to risk of liquid loss. As a result, only 50% of an American oak tree can be used for barrel building - and for European oak, this figure is as low as 20%. Moreover, only 30% of the oak used in barrel construction contributes to flavour. The rest is used for the outer structure.”

(Source: Large cooperage)

REDLAYER’S ACCELERATED CELLULAR EXTRACTION (ACE) PROCESS USES THE SAME INGREDIENTS – OAK WOOD AND SPIRIT -  AS IN TRADITIONAL MATURATION BUT WITH ENERGY ADDED TO PROMOTE FASTER AND MORE ACCURATE CELLULAR FLAVOUR EXTRACTION

  • Flavouring of large quantities of distillate in days rather than years 

  • More efficient use of oak trees as a scarce and increasingly expensive resource

  • Significantly lower production cost, making popular drinks more affordable

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