DEVICE FOR ENHANCING BEVERAGE AROMA AND METHOD FOR USING THE SAME

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Applications 63/712,968 filed on Oct. 28, 2024, and 63/745,758 filed on Jan. 15, 2025, the disclosures of which are incorporated herein by reference in their entirety.

FIELD OF THE INVENTION

The present disclosure relates generally to accessories for beverage consumption. More specifically, the disclosure pertains to a device that is removably attached to a beverage vessel to enhance the aroma of a beverage, such as a spirit, during consumption.

BACKGROUND OF THE INVENTION

The appreciation of fine beverages, particularly spirits like whiskey, bourbon, and scotch, is a multi-sensory experience in which aroma plays a critical role. The “nose” of a spirit, which refers to its complex bouquet of scents, is often considered as important as its taste or “palate.” Connoisseurs and casual drinkers alike seek to enhance this aromatic dimension to fully appreciate their beverage.

Conventional methods for introducing additional aromas are often limited. One common approach involves adding aromatic garnishes, such as a lemon or orange twist, directly into the vessel. While effective at imparting scent, these garnishes also come into direct contact with the liquid, altering its original flavor profile and composition, which is often undesirable. Another method involves adding aromatic liquids, such as bitters or extracts, which similarly changes the fundamental character of the drink.

More advanced techniques include smoking the vessel itself prior to pouring the beverage. This is typically done by burning a small piece of wood and trapping the smoke in the inverted vessel. This method can create a pleasant smoky aroma, but it is a cumbersome, time-consuming process that is not easily repeatable. Furthermore, the aromatic effect is temporary and diminishes quickly as the drink is consumed.

Therefore, a need exists for a simple, effective, and non-invasive device that can enhance the aromatic experience of consuming a beverage without altering the beverage's taste or composition. The ideal solution would be easy to use, reusable, and would deliver a consistent aroma throughout the consumption of the drink.

SUMMARY OF THE INVENTION

The present disclosure is directed to a device for enhancing beverage aroma and a method for its use. The invention addresses the need for a non-invasive way to enhance the aromatic experience of consuming a beverage without altering the beverage's taste or composition.

In one aspect, a device for enhancing beverage aroma is provided. The device comprises a body portion and an aroma-emitting element. The body portion is configured to be removably attached to the rim of a beverage vessel. In some embodiments, the aroma-emitting element is coupled to the body portion. In a preferred embodiment, the aroma-emitting element is permanently coupled to the body portion. The body portion is specifically configured to position the aroma-emitting element proximate to the rim but external to the volume of the vessel that contains the liquid beverage.

The body portion may define an inverted channel configured to receive the vessel's rim and affix to it via a friction fit, typically between the opposed sidewalls of the channel. The body portion can be fabricated from materials like a polymer, aluminum, or steel.

In some embodiments, the body portion comprises a vertical back member, a back arm extending rearwardly therefrom to define the channel, and an upper arm and a lower arm extending forwardly to hold the aroma-emitting element.

In various embodiments, the aroma-emitting element is composed of a porous material infused with an aromatic substance. The aroma-emitting element is preferably made from a porous, non-toxic wood infused with an aromatic substance, a non-limiting example of which is an essential oil.

The shape of the aroma-emitting element may be varied for aesthetic purposes.

In another aspect, a method for enhancing the aroma of a beverage includes the steps of providing a device as described above; and securing the body portion to the rim of a beverage vessel, with the aroma-emitting element positioned externally to the beverage. This positioning ensures that the aroma from the element is delivered to the user's nose during consumption without the element contacting the beverage. The securing step may involve engaging a channel in the body portion with the vessel rim using a friction fit.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front perspective view of a device for enhancing beverage aroma, according to an embodiment

FIG. 2 is a rear perspective view of the device of FIG. 1.

FIG. 3 is a front elevational view of the device of FIG. 1.

FIG. 4 is a rear elevational view of the device of FIG. 1.

FIG. 5 is a side elevational view of the device of FIG. 1.

FIG. 6 is a top plan view of the device of FIG. 1.

FIG. 7 is a bottom plan view of the device of FIG. 1.

FIG. 8 is a front perspective view of a second exemplary embodiment of the device, featuring an alternately shaped aroma-emitting element.

FIG. 9 is a rear perspective view of the device of FIG. 8

FIG. 10 is a front perspective view of a third exemplary embodiment of the device, featuring another alternately shaped aroma-emitting element.

FIG. 11 is a rear perspective view of the device of FIG. 10.

FIG. 12 is a front perspective view of another embodiment of the device, featuring another alternately shaped aroma-emitting element.

FIG. 13 is a side perspective view of the device of FIG. 12.

DETAILED DESCRIPTION OF THE INVENTION

Reference will now be made in detail to the present embodiments of the invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts.

As shown in FIGS. 1-8, an exemplary embodiment of an aroma-enhancing device 10 is presented. The primary function of the device 10 is to introduce a specific aroma into a user's sensory experience while they are consuming a beverage, without the device or its aromatic component physically contacting the beverage itself. As an overview of the assembly, the device 10 comprises a body portion 12 further comprising an attachment clip 26 and a vertical back member 16 that together define an internal channel 22, and an aroma-emitting element 14.

The body portion 12 serves as a chassis and a coupling mechanism, designed to be removably affixed to the rim of a beverage vessel. The body portion 12 may be a unitary structure, meaning it is formed as a single, continuous piece. The body portion 12 may be made from a unitary molded piece of material, though the body portion 12 may be made via additive manufacturing, three-dimensional printing or other formation means.

In some embodiments, the body portion 12 may be made through joining two or more subcomponents together. This construction enhances its durability and simplicity.

In some embodiments, the body portion 12 may be fabricated from a material that possesses a degree of resilience and flexibility. The material can include a food-grade polymer, aluminum, or stainless steel.

The figures illustrate several embodiments that differ in the aesthetic shape of the aroma-emitting element. In FIGS. 1-7, the aroma-emitting element 14 has a simple, curved profile. This curved profile may be colored or further designed or engraved to look like a barrel or any other substantially rounded item, such as honeycombs, soccer balls, tennis balls, and bourbon barrels.

The configuration of the body portion 12 allows for the device 10 to function as a means for affixing an aroma-enhancing element to a beverage vessel, which is illustrated in the side elevation view of FIG. 5 and the rear perspective view of FIG. 2. The body portion 12 comprises a vertical back member 16 having a forward-facing surface and an opposed back-facing surface. An attachment clip 26 extends rearward from the upper end of the back-facing surface of the vertical back member 16. The attachment clip 26 includes an upper portion 42 that extends distally from and attaches to the upper end of the vertical back member 16, and a flexing arm 46 that has a proximal end that extends from and attaches to a distal end of the upper portion 42. The flexing arm 46 resiliently pivots at the proximal end to bias the flexing arm 46 toward or away from the back-facing surface of the vertical back member 16. The space between the vertical back member 16 and the attachment clip 26 defines a channel 22 configured to receive the wall or rim of a beverage vessel, which can be expanded by biasing the distal end of the flexing arm 46 away from the lower end of the vertical back member 16. The device 10 is affixed to the beverage vessel when the rim is inserted into channel 22, whereby the resilience of the material creates a friction fit between the distal end of the flexing arm 46 and the beverage vessel. Extending forward from the vertical back member 16 are a substantially horizontal upper arm 18 and a lower arm 20. These arms (18, 20) are configured to hold the aroma-emitting element 14 and protect the aroma-emitting element 14 from constant contact with the beverage.

In a preferred embodiment, the flexing arm 46 including an upper portion 48 that is attached to the distal end of the upper portion 42 and extends downward along, and preferably is tapered inwardly toward, the back-facing surface of the vertical back member 16, to a distal end, which is spaced apart from the back-facing surface of the vertical back member 16, and defines the spacing of the channel 22 while the attachment clip 26 is unbiased. The flexing arm 46, including a lower portion 44, extends further downward along, and preferably is tapered outwardly away from, the back-facing surface of the vertical back member 16, to a distal end of the flexing arm 46. The outwardly-tapered inner surface of the lower portion 44 allows the flexing arm 46 to engage the rim of the beverage vessel, which biases the flexing arm 46 outwardly away from the vertical back member 16 when a downward force is exerted on the upper surface of the upper arm 18 and/or upper portion 42 of the attachment clip 26.

The aroma-emitting element 14 is permanently coupled to the body portion 12 and is positioned between and bounded by the upper arm 18 on its top and the lower arm 20 on its bottom. The aroma-emitting element 14 may be coupled to the body portion 12 via non-toxic glue and/or pressed in place. This arrangement secures and positions the aroma-emitting element 14 on the exterior of the vessel, away from any contained liquid. The element 14 is composed of a porous material, such as a non-toxic wood, capable of absorbing and slowly releasing an aromatic substance.

The invention also provides a method for enhancing an aroma of a beverage, by providing an device comprising a body portion 12 and an aroma-emitting element 14, wherein the aroma-emitting element 14 comprises a porous material infused with an aromatic substance; securing the body portion 12 of the device to a rim of a beverage vessel containing a beverage; and positioning, via the body portion 12, the aroma-emitting element 14 external to a volume of the beverage vessel containing the beverage, such that an aroma from the aroma-emitting element 14 is delivered to a user's nose when the user drinks from the vessel.

The beverage can be any consumable liquid, and is preferably a beverage, which can include a complex beverage. In some embodiments, the beverage is a spirit. Non-limiting examples of a spirit include a whiskey and a bourbon.

FIGS. 8 and 9 show a second embodiment where the vertical back member 116 has a teardrop or petal-like shape, suggesting a heart shape. The aroma-emitting element is not shown. FIGS. 10 and 11 show a third embodiment where the vertical back member 216 has a four-lobed, flower-like shape, with the aroma-emitting element not shown. FIGS. 12 and 13 show a fourth embodiment where the vertical back member 316 has an oval shape. These variations demonstrate that the element's shape can be modified for aesthetic purposes without altering the core function of the device. These variations keep the core function of the invention while being more aesthetically pleasing while also allowing some differentiation in surface area for certain shapes. The aroma-emitting element 14 can be shaped to fit the vertical back member 16.

It is contemplated that the vertical back member 16 may also be configured in a variety of aesthetic shapes. These variations, much like those of the aroma-emitting element 14, can be modified for aesthetic purposes, such as to resemble a company logo, a decorative shield, or other design, without altering the core function of the device 10. The function of the vertical back member 16, which is to provide structure to the body portion 12 and form one side of the channel 22, remains unchanged regardless of its external aesthetic profile.

It is further contemplated that the aroma-emitting element 14 may be any shape that may be bound by the upper arm 18 and the lower arm 20. By bounding the aroma-emitting element 14, the user is less likely to have the aroma-emitting element 14 come into contact with the beverage, as the lower arm 20 provides a small boundary between the aroma-emitting element 14 and the beverage.

FIGS. 12 and 13 show that the aroma-emitting element 14 may comprise variations along its surface. These may be for the purpose of allowing more surface areas to change the rate of aroma release, to conjure an image of another item or design, or both. In the instance of the aroma-emitting element 14 shown in FIGS. 12 and 13, the aroma-emitting element 14 looks like a barrel.

While there have been illustrated and described what are considered to be exemplary embodiments of the present invention, it will be understood by those skilled in the art and as technology develops that various changes and modifications may be made, and equivalents may be substituted for elements thereof without departing from the true scope of the present invention. Further, many other modifications may be made to adapt the teachings of the present invention to a particular situation without departing from the scope of the appended claims.