We have set out on an ambitious journey, to research and explore on the elements of whisky. For several hundred years, age and aging have been the only method for giving whisky the character that we know it for. But we believe a whisky is more than that. It’s not just a barrel and a young spirit, it’s not just saying that a + b = c.

Through our research we have developed the Jensen reactor. The current model is the Jensen Reactor Mk I. We don’t add weird flavour extracts or synthetic elements. We alter the physiochemical state of the whisky. The key for good whisky is two things: extraction and transformation. The plot and the twist.


We disassemble used or new barrels. We then load the barrel staves into the Jensen reactor. We choose carefully which types of barrels and we are free to compose sets of different barrel staves to the reactor. By the combination of ultrasound and jet-stream mixing, we then extract the intended precursors and flavour components. Lignin, polyphenols, short and medium chained fatty acids, hemicellulose etc. Some components are important for the later transformation while others give direct flavour to the spirit.


The key flavour of aged whisky is esters. Esters are formed by condensation of an alcohol and an organic acid (Carboxylic acid). The most abundant alcohol in whisky is ethanol and therefore most of the esters formed are ethyl esters. But other alcohols, butanol, propanol, amyl alcohols etc. are also present from the tails fraction from the distilling. And depending on the distillate and the barrels, difference organics acid are present or have been extracted.

So the process of esterification depends on the type and amount of alcohols and organic acids. This is the beauty of aging, as the results vary so much depending on the quality of the barrel and the spirit.

To promote the esterification, we raise the temperature. It is well known that whisky produced in warmer climates will age quicker. The sonication effects of the ultrasound also promote the formation of esters.