The growing demand for whisky and the limited availability of oak casks not only affect the quality of the products, but also the environment. Instead of blocking barrels for ageing for decades, our process offers a sustainable alternative that optimizes the use of scarce resources. By shortening the maturation process, oak barrels can be reused more quickly, which contributes to the conservation of resources and more sustainable production, as does the fact that we can work with the blends from barrel production or even with the wood from disused barrels. In addition, no huge warehouses are needed, “angels’ share” is largely eliminated, and the capital tied up in distillates does not have to remain tied up for decades. Our technology favors the market entry of young companies, which can offer a differentiated range of optimally matured products in a much shorter time.