Inspired by growing global demand for delicious bourbon, but confounded by the fact that it "takes so long to make," distiller Tom Lix has customized a new whiskey-aging process that speeds up that pesky many-years-in-a-barrel timeline that's held back both bourbons and monkeys for so long. In fact, Lix has the aging process down to a matter of days -- and he's implementing it at his Ohio-based Cleveland Whiskey distillery. While traditional bourbon spends an entire childhood -- generally, anywhere from two to 12yrs -- in fancy, new, charred-oak barrels absorbing the flavors of the wood and other characteristics that come with age and wisdom, the impatient folks at Cleveland Whiskey make it by: a) first letting the liquor sit in a barrel for six months (the minimum amount of time required for something to legally be called a bourbon), then b) transferring it to stainless steel vats, adding pieces of American oak, then, c) like an overbearing parent, applying an insane amount of pressure to said vats, which essentially pushes the liquid in and out of the pores of the pieces of wood (like a sponge). In under a week... ta-da! Sweet, sweet, real bourbon -- which Lix thinks is comparable to one that's spent 10yrs maturing the old-fashioned way.