When bourbon ages, what’s actually happening is that daily fluctuations in temperature are changing the pressure in the barrel, forcing liquid in and out of pores in the oak. At NPR, Alan Greenblatt writes about an entrepreneur who has figured out how to mechanically recreate this process — speeding up the time it takes to age bourbon from months or years, to a matter of days. This may or may not be an appropriate use of technology, depending on your bourbon ideology.