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HOW WE WORK

1. YOU DIRECT

SINCE YOU KNOW YOUR MARKETS BEST, WE WILL WORK WITH YOU TO IDENTIFY

  • The spirit to be used (own or 3rd party)

  • The flavours that you would like, e.g. prominence of individual flavour legs or using an existing whisk(e)y, rum or other aged spirit as benchmark

  • The natural colour that the spirit drink should have

  • Your targeted production quantities and cost

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2. WE CREATE

WE WILL CREATE A RANGE OF RECIPES AND SAMPLES IN LINE WITH YOUR DIRECTIONS AND IF DESIRED, MAKE ALTERNATIVE RECOMMENDATIONS

  • In this process we will bring to bear the greatest expertise in terms of whisk(e)y and rum making, input selection and preparation, technology, processing and most importantly taste – at optimal cost and pace

3. YOU SELECT

YOU DECIDE WHICH RECIPES (PRODUCTS) HAVE THE GREATEST COMMERCIAL POTENTIAL IN YOUR TARGET MARKETS AND SHOULD BE USED FOR PRODUCTION

  • We will agree on production terms including recipes, quantities, start date, period, cost, location, etc.​

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4. WE DELIVER

WE WILL BRING OUR FLAVOURING SERVICE AND EQUIPMENT TO YOU AND SMOOTHLY INTEGRATE WITH YOUR PRODUCTION

  • Our equipment is installed in an international shipping container and can be at your site within a matter of weeks

  • Smaller quantities can be collected and processed at our warehouse facility

  • Our staff will operate our equipment to ensure smooth operation and timely product delivery

INPUTS AND PRODUCT DESIGN

1. SPIRIT SELECTION

RAW / NEW SPIRIT

  • Pot Still Malt - fruity, malty or smoky

  • Column Still Grain - fruity, clean, perfumed

  • Remove youth, add flavour and perceived age

  • Molasses - solventy, ripe fruits 

YOUNG SPIRITS

  • 3 year old Malt or Grain

  • Young rums and wood aged spirit

OLD SPIRITS

  • Remove off notes - e.g. sulphury or sour - from the original spirit or immaturity from exhausted wood, etc. that requires enhancement or clean up

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2. WOOD SELECTION

We work with a variety of oak species, sourced from around the world that are chipped, shredded and heat processed - toasted / roasted / charred exactly to our specification to unlock the optimal and natural oak flavours desired.  ​

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QUERCUS
ALBA

North America

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QUERCUS ROBUR
OR PETRAEA

Spain/France

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QUERCUS
MONGOLICA

Japan

3. FLAVOUR SELECTION

Remove off notes – e.g. sulphury or sour – from the original spirit or immaturity from exhausted wood, etc. that requires enhancement or clean up.  And add flavours you desire..

WHISK(E)Y

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RUM

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4. COLOUR SELECTION

Typically the colour correlates with the flavour intensity.  Due to our sophisticated technology we are able to uncouple the two and tailor colour to our client’s needs. Our natural oak maturation colours can range from the clear or light spirit to become:

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- WHITE GOLD

- GOLD

- HONEY

- DARK GOLD

- AMBER

- MAHOGANY

PRODUCTION PROCESS

EFFICIENT INPUT ORGANISATION

  • REDLAYER will organize the delivery of customised fire treated oak wood prepared to customer order/recipe to the site. 

  • Most clients prefer to use their own distillate but alternatively, REDLAYER can organise the supply of another spirit. 

  • The two other inputs required - in addition to the expertise of the experience of REDLAYER's well trained operators - are a 400V AC 3-phase power supply and fresh water to clean the equipment after each run. 

YOU DON'T HAVE TO COME TO US - WE COME TO YOU

  • Our patented production equipment is installed in a standard international shipping container which can be transported to a place at or near your production site within a matter of weeks.

  • Smaller quantities (<15,000l) are best processed at our warehouse facility in Suffolk where transport to and from we can organised. 

SIGNIFICANT THROUGHPUT AND SCALEABILITY

  • REDLAYER’S equipment has a capacity of up to 1,000l per run and depending on recipe, production process parameters, and a number of other factors, up to two runs can be completed within a single work day.

  • We can, as required, create a ‘concentrated’ spirit output where a ‘little can go a long way’ in flavour benefit terms.

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THE RESULT

IN COMBINATION, THE FOUR ELEMENTS CAN DELIVER AN OPTIMISED EXTRACTION OF FLAVOURS WITH LOSSES AND TIME MINIMISED. 

Maturation is done in hours not years or decades. The energy application allows for deep penetration of spirit into the wood cell matrix facilitating flavour subtraction, extraction and oxidation. 

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We don't just mechanically move the liquid over the wood, we energise it to optimally penetrate the heat-treated oak wood, thereby accessing more flavour rich molecules resulting in a spirit of greater organoleptic value and quality. 

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