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1. R&D BENEFITS
EFFECTIVE FLAVOURING - Dynamic flavour creation with a wide range of flavour intensities
LIMITLESS CREATIVITY - Countless flavours which can be tested in the market for their commercial potential within weeks
EXPERIENCED PROFESSIONALS - Working with a Master Distiller and a network of whisky professionals with decades of experience in the single malt and blended Scotch whisky industry
HIGH VELOCITY NPD - Liquid to lips in weeks not decades to ensure clients can exploit market opportunities fast
2. PRODUCTION BENEFITS
TRADITIONAL - Aromas, flavours and colours from natural heat/fire treated oak wood
COST EFFICIENT - Eliminates need for expensive casks and warehouse buildings; spirit loss of less than 6% in contrast to 15-35% Angel's share
FAST - From raw distillate to bottle ready beverage within hours not years
SCALABLE - Large production quantity possible; batch size can range from 300-1000l and can be further scaled with additional equipment
HIGH INTENSITY - Flavours can be delivered where a small amount can be incorporated in a product and create a meaningful quality benefit
3. STRATEGIC BENEFITS
QUICK CYCLING - Allows fast NPD prototyping, better stock management and utilisation
LOWER IMPORT DUTIES - Since REDLAYER operates in your country and assuming that local spirit is used, the only import duty arising is on the wood used in the process (agriculture product)
CRAFT SPIRITS - Affordable and fast maturation process allows newcomers to age spirits and compete on the shelves, without the typical extensive investment and time required to barrel age
4. ENVIRONMENTAL BENEFITS
EOLOGICALLY FRIENDLY - REDLAYER is using entirely sustainable oak with no chemicals or pesticides used in their cultivation
SUSTAINABLE OAK - We buy off cuts from the stave industry that would otherwise get thrown away
CARBON BENEFITS - Instant product to market means no carbon associated with barrel imports, warehousing, and angels share
5. NEW DRINKS CATEGORIES
REDLAYER’s maturation process allows for existing drinks categories to be developed, as well as new categories to emerge and be market tested. This includes:
NO-LOW - Maturation of no / low alcohol beverages
INNOVATION - Maturing spirit types for which oak maturation has so far been unexplored (e.g. Aquavit)
EXTENSION - Extending the maturation of spirits that have served or will serve their minimum regulatory cask-maturation period (e.g. 2 years for Calvados)
