The TerrePURE process has been formulated around significant scientific research and consumer taste testing. Below is some information relating to both alcohol in general and our process specifically that will help you understand exactly how revolutionary the process is.
Congeners and hangovers
Considerable research has shown that congeners, impurities left over from distillation, are contributors to an alcohol “hangover.” Scientists continually seek more concrete answers around what the most important factors causing or influencing hangovers may be, but congeners are thought to play a significant role.
A 2006 study by Joris Verster in The Alcohol Hangover-A Puzzling Phenomenon concluded that consuming alcoholic beverages with higher levels of congeners results in a more severe hangover later (1).
In their article Alcohol Hangover: Mechanisms and Mediators, Drs. Robert Swift and Dena Davidson discuss specific congeners (such as methanol and the toxic formaldehyde and formic acids) and how spirits high in these congeners are typically associated with typical hangover effects (2).
An article in Alcoholism: Clinical and Experimental Research also enumerates many congeners. Several of these specific congeners are addressed in the TerrePURE process (3).
TerrePURE reduces these congeners
The process has been independently proven to reduce the amount of congeners, particularly isobutanol, amyl alcohols, propanol, and methanol, present in distilled spirits. It has also been shown to reduce free radicals by 70%.
The TerrePURE process has also been proven, in a 2010 College of Charleston Chemistry Department study, to result in the esterification of fatty acids present in spirits: the process converts hexadecanoic acid and octadecanonic acid into the ethyl esters of each. These pleasant tasting esters are not present in other spirits.
This data shows that our patented TerrePURE process truly is revolutionary (we understand the gravity of that term and do not use it lightly). Not only does TerrePURE produce higher quality spirits than simple filtration, re-distillation, or barrel aging can, but it also transforms these spirits at a fundamental level. This process really is an entirely new, novel way of producing the cleanest spirits made by man.
While the research is interesting to consider, the true test is always through a tasting. We are constantly expanding our sales force to reach new customers in every state, and encourage you to contact us for a tasting if you may fit into our private label or private brand products.
References
(1) Verster, J. (2008). The Alcohol Hangover-A Puzzling Phenomenon. Alcohol & Alcoholism, 43(2),124–126.
(2) Swift, R. & Davidson, D. (1998). Alcohol Hangover: Mechanisms and Mediators. Alcohol Health & Research World, 54-60.
(3) Rohsenow, D., Howland, J., Arnedt, T., Almeida, A., Greece, J., Minsky, S., Kempler, S., & Sales, S. (2010). Alcoholism: Clinical and Experimental Research, 34(3), 509–518.
Further Reading
Foster, R. K., & Marriott, H. E. (2006). Alcohol consumption in the new millennium – weighing up the risks and benefits for our health. British Nutrition Foundation Nutrition Bulletin, 31, 286–331.
Sun, Q., Townsend, M. K., Okereke, O. L., Rimm, E. B., Hu, F. B., Stampfer, M. J., & Grodstein, F. (2011). Alcohol Consumption at Midlife and Successful Ageing in Women: A Prospective Cohort Analysis in the Nurses’ Health Study. PLOS Medicine, 8(9), 1-9.
Verster, J. Duin, D., Volkerts, E., Schreuder, A., & Verbaten, M. (2003). Alcohol Hangover Effects on Memory Functioning and Vigilance Performance after an Evening of Binge Drinking. Neuropsychopharmacology, 28, 740–746.
Terressentia fully supports all US laws regarding alcohol consumption, as well as the belief that everyone should participate in the responsible consumption of alcohol. The research cited here is used to support our technological process and not intended to induce excessive, irregular, or otherwise atypical alcohol consumption for any health related reasons.
