CA2355422A1 - Method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle containing such a flavour enhancing body - Google Patents
Method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle containing such a flavour enhancing body Download PDFInfo
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- CA2355422A1 CA2355422A1 CA 2355422 CA2355422A CA2355422A1 CA 2355422 A1 CA2355422 A1 CA 2355422A1 CA 2355422 CA2355422 CA 2355422 CA 2355422 A CA2355422 A CA 2355422A CA 2355422 A1 CA2355422 A1 CA 2355422A1
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- enhancing body
- flavour enhancing
- beverage bottle
- retention cavity
- flavour
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
- B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
- B65D1/06—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents with closable apertures at bottom
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- Engineering & Computer Science (AREA)
- Ceramic Engineering (AREA)
- Mechanical Engineering (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
- Apparatus For Making Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Packages (AREA)
Abstract
A method of positioning a flavour enhancing body within a beverage bottle. A first step involves providing two discrete bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity. A second step involves inserting a flavour enhancing body into one of the discrete bodies. The flavour enhancing body is larger than the liquid channel, such that it can not be removed through the access neck. A third step involves joining the two discrete bodies to form the beverage bottle with the flavour enhancing body permanently trapped within the liquid retention cavity.
Description
TITLE OF THE INVENTION:
Method of Positioning A Flavour Enhancing Body Within A
Beverage Bottle and A Beverage Bottle Containing Such a Flavour Enhancing Body.
G
FIELD OF THE INVENTION
The present invention relates to a method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle contain:i:ng such a flavour enhancing body.
BACKGROUND OF THE INVENTION
U.S. Patents 3,942,423 (Herzfeld 1976) and 4,173,656 (Duggins 1979) describe the use of flavour enhancing bodies positioned within a beverage bottle. The Herzfeld reference 1~ uses an elongated wooden rod in a bottle to age wine. The Duggins reference uses wood particles confined in filter paper to age liquor.
SUMMARY OF THE INVENTIOIf 2C The present invention relates to a novel and inventive approach to positioning flavour enhancing bodies in beverage bottles.
According to one a~;pect of the present invention there is 2~ provided a method of positioning a flavour enhancing body within a beverage bott:Le. A ffirst step involves providing two discrete bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity. A second step involves inserting 3C a flavour enhancing body into one of the discrete bodies. The flavour enhancing body i.~~ larger than the liquid channel, such that it can not be removed through the access neck. A third step involves joining the two discrete bodies to form the beverage bottle with the flavour enhancing body permanently 3~~ trapped within the liquid retention cavity.
According to another aspect of the present invention there is provided a beverage bottle containing a flavour enhancing body. The beverage bottle has an access neck with a liquid channel communicating urith a liquid retention cavity. The flavour enhancing body is positioned in the liquid retention cavity. The flavour enhancing body is larger than the liquid channel. It can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
As the use of flavour enhancing bodies in beverage bottles becomes more popular, the above method and product are viewed as setting forth a more functional and aesthetically appealing approach. The consumer' does not have to worry about the flavour enhancing body in his beverage bottle, coming out as the beverage is poured.
In some beverage bottle manufacturing processes, for example the forming of glass bottles, considerable heat is generated. Even more beneficial results may, therefore, be obtained when the flavour enhancing body is frozen in order to 2C protect the flavour enhancing body from damage due to heat as the two discrete bodies are j oined to form the beverage bottle .
The selection of flavour enhancing body will depend upon the type of beverage being bottled. With beverages that do not need to be "aged", the flavour enhancing body will likely be a piece of fruit. With beverages that do need to be "aged", the flavour enhancing body is more likely to be a piece of wood.
3C The shape of the flavour enhancing body can vary. For example, with Tequila it might be a symbol such as a cactus.
It is considered that tree most common shape for the flavour enhancing body will be that of a sphere.
3c It is considered i~o be highly desirable that whenever possible indicia be marked on the flavour enhancing body. With wood used to age beverages, the wood can bear as indicia the manufacturer's Trade Mark, the date of manufacture or both.
Of course the date of manufacture is particularly relevant where the quality and pe=rceived value of the beverage increases with age.
For beverages that: tend to have sediment, the flavour enhancing body will likely be a filtration element that will capture the sediment. In order to perform most effectively it is preferred that the filtration element be formed in the shape 1U of either a cone or a funnel, with a relatively narrow egress extending into the liquid channel of the access neck.
BRIEF DESCRIPTION OF TH:E DRAWINGS
These and other features of the invention will become more 15 apparent from the following description in which reference is made to the appended drawings, the drawings are for the purpose of illustration only a.nd are not intended to in any way limit the scope of the invention to the particular embodiment or embodiments shown, wherein:
2() FIGURE 1 is a side elevation view of two discrete bodies used to form a beverage bottle and flavour enhancing bodies in accordance with the teachings of a .first step of the preferred method.
FIGURE 2 is a side elevation view of the two discrete 25 bodies used to form a beverage bottle and flavour enhancing bodies in accordance with the teachings of the second step of the preferred method.
FIGURE 3 is a side elevation view of a beverage bottle containing flavour enhancing bodies in accordance with the 30 teachings of the present invention.
FIGURE 4 is a perspective view of the beverage bottle containing flavour enhancing bodies illustrated in FIGURE 3, in the process of being poured.
FIGURE 5 is a perspective view of a beverage bottle 35 containing a flavour enhancing body in the form of a piece of fruit.
FIGURE 6 is a perspective view of a beverage bottle containing a flavour enhancing body in the form of a cactus shaped piece of wood.
FIGURE 7 is a perspective view of a beverage bottle containing a flavour enhancing body in the form of a filtration funnel in the process o:~ being poured.
FIGURE 8 is a side elevation view of a beverage bottle with a removable heat r.=_sistant sack.
FIGURE 9 is a side elevation view of the beverage bottle illustrated in FIGURE 8, in the process of removing the removable heat resistant sack.
DETAINED DESCRIPTION OF THE PREFERRED EMBODIMENT
The preferred method of positioning a flavour enhancing body within a beverage bottle will now be described with reference to FIGURES 1 through 9.
Referring to FIGURE. 1, a first step involves providing two discrete bodies 12 which, when joined, will form a beverage bottle 14 as illustrated in FIGURE 3. In the illustrated example discrete bodies 12 are made for glass, but they could be made from plastic or other suitable materials. There is also illustrated flavour enhancing bodies 22. It is preferred, but not essential, than the materials be transparent so the flavour enhancing bodies 22 can be seen. Referring to FIGURE
3, beverage bottle 14 has an access neck 16 with a liquid channel 18 that communicates with a liquid retention cavity 20.
A second step involves inserting flavour enhancing bodies 22 into one of discrete bodies 12. The form of flavour enhancing bodies 22 that are illustrated are pieces of wood with known beverage aging properties . Those pieces of wood are in the form of spheres. As will hereinafter be described, there are other types of flavour enhancing bodies 22 , other than wood, that can be used. As well, the shape of the flavour 3~~ enhancing body 22 need riot be in the form of a sphere. What is essential, however, :is that the flavour enhancing bodies 22 are larger than liquid channel 18. This is selection is deliberate so that flavour enhancing bodies 22 can not be removed through access neck 16 when discrete bodies 12 are joined. It is preferred that flavour enhancing bodies 22 be protected from heat damage when discrete bodies 12 are joined to form beverage bottle 14. There are several ways in which this can be done. For example, flavour enhancing bodies 22 are pieces of wood the wood can be saturated with water, frozen, enclosed in a removable heat resistant sack or a combination of the above. Out of an abundance of caution it is preferred 1C~ that flavour enhancing bodies 22 be both frozen or saturated with water and then placed in a removable heat resistant sack, as is illustrated in FIGURES 8 and 9 and hereinafter be further described.
1~~ A third step involves applying heat to join two discrete bodies 12 to form beverage bottle 14 with the flavour enhancing bodies 22, in this case pieces of wood, permanently trapped within liquid retention cavity 20.
20 It is preferred that flavour enhancing bodies 22 bear a first indicia 24 identifying the manufacturer and second indicia 26 identifying the date of manufacture as illustrated in FIGURE 3.
25 Referring to FIGURE 2, where flavour enhancing bodies 22 are of wood, a filtering overlay 30 can be used to cover the entirety of flavour enhancing body 22 to prevent loose slivers or wood particles 32 that have broken off of flavour enhancing bodies 22, from freely circulating with liquid retention cavity 30 20. It will be appreciated that filtering overlay 30 can be used on flavour enhanc_~ng bodies 22 of materials other than wood.
Referring to FIGURE 3, as the flavour enhancing bodies 22 3~~ which are selected for this illustration are pieces of wood, they enhance the aging process and flavour of beverage 28 contained in beverage bottle 14. Referring to FIGURE 4, flavour enhancing bodies 22 can not pass through access neck 16 when beverage 28 is poured from beverage bottle 14.
Referring to FIGURE 5, there is illustrated flavour enhancing bodies 122 in the form of a piece of fruit, in this case lemons. This illustration is included to demonstrate that the same methodology can be used to place a piece of fruit or other flavour enhancing body into beverage bottle 14.
Referring to FIGURE 6, there is illustrated a flavour enhancing body 222 which is a piece of wood shaped into the form of a cactus. This illustration is included to demonstrate that there are no limitations on the shapes that can be used.
Any animate or inanimate object can be selected, although it 1~~ is anticipate that animate objects will be more closely associated with beverages.
Referring to FIGURE 7, there is illustrated a flavour enhancing body 322 which is a filtration element. Filtration element is a funnel 324, although a cone could also be used.
Funnel 324 has a relat=Lvely narrow egress 326 which extends into liquid channel 18 of access neck 16.
Referring to FIGURE 8, there is illustrated the manner in which flavour enhancing bodies 22 can be protected during the process of forming beverage bottle 14, by placing flavour enhancing bodies 22 within a removable heat resistant sack 410.
Removable heat resistant sack 410 has a body 412 made from a single sheet of material. Body 412 is formed around flavour enhancing bodies 22 by means of a draw string 414 having two end portions 416 and 418. Referring to FIGURE 9, when it is desired to remove sack 410 from beverage bottle 14, end portion 416 is released, flavour enhancing bodies 22 within sack 410 are no longer supported and fall by force of gravity. A force is then exerted upon end portion 418 to pull sack 410 out of beverage bottle 14 through liquid channel 18 of access neck 16.
In this patent document, the word "comprising" is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. A reference to an element by the indefinite article c~ "a" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only o:ne of the elements.
It will be apparent to one skilled in the art that modifications may be made to the illustrated embodiment without departing from the spirit and scope of the invention as hereinafter defined in the Claims.
Method of Positioning A Flavour Enhancing Body Within A
Beverage Bottle and A Beverage Bottle Containing Such a Flavour Enhancing Body.
G
FIELD OF THE INVENTION
The present invention relates to a method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle contain:i:ng such a flavour enhancing body.
BACKGROUND OF THE INVENTION
U.S. Patents 3,942,423 (Herzfeld 1976) and 4,173,656 (Duggins 1979) describe the use of flavour enhancing bodies positioned within a beverage bottle. The Herzfeld reference 1~ uses an elongated wooden rod in a bottle to age wine. The Duggins reference uses wood particles confined in filter paper to age liquor.
SUMMARY OF THE INVENTIOIf 2C The present invention relates to a novel and inventive approach to positioning flavour enhancing bodies in beverage bottles.
According to one a~;pect of the present invention there is 2~ provided a method of positioning a flavour enhancing body within a beverage bott:Le. A ffirst step involves providing two discrete bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity. A second step involves inserting 3C a flavour enhancing body into one of the discrete bodies. The flavour enhancing body i.~~ larger than the liquid channel, such that it can not be removed through the access neck. A third step involves joining the two discrete bodies to form the beverage bottle with the flavour enhancing body permanently 3~~ trapped within the liquid retention cavity.
According to another aspect of the present invention there is provided a beverage bottle containing a flavour enhancing body. The beverage bottle has an access neck with a liquid channel communicating urith a liquid retention cavity. The flavour enhancing body is positioned in the liquid retention cavity. The flavour enhancing body is larger than the liquid channel. It can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
As the use of flavour enhancing bodies in beverage bottles becomes more popular, the above method and product are viewed as setting forth a more functional and aesthetically appealing approach. The consumer' does not have to worry about the flavour enhancing body in his beverage bottle, coming out as the beverage is poured.
In some beverage bottle manufacturing processes, for example the forming of glass bottles, considerable heat is generated. Even more beneficial results may, therefore, be obtained when the flavour enhancing body is frozen in order to 2C protect the flavour enhancing body from damage due to heat as the two discrete bodies are j oined to form the beverage bottle .
The selection of flavour enhancing body will depend upon the type of beverage being bottled. With beverages that do not need to be "aged", the flavour enhancing body will likely be a piece of fruit. With beverages that do need to be "aged", the flavour enhancing body is more likely to be a piece of wood.
3C The shape of the flavour enhancing body can vary. For example, with Tequila it might be a symbol such as a cactus.
It is considered that tree most common shape for the flavour enhancing body will be that of a sphere.
3c It is considered i~o be highly desirable that whenever possible indicia be marked on the flavour enhancing body. With wood used to age beverages, the wood can bear as indicia the manufacturer's Trade Mark, the date of manufacture or both.
Of course the date of manufacture is particularly relevant where the quality and pe=rceived value of the beverage increases with age.
For beverages that: tend to have sediment, the flavour enhancing body will likely be a filtration element that will capture the sediment. In order to perform most effectively it is preferred that the filtration element be formed in the shape 1U of either a cone or a funnel, with a relatively narrow egress extending into the liquid channel of the access neck.
BRIEF DESCRIPTION OF TH:E DRAWINGS
These and other features of the invention will become more 15 apparent from the following description in which reference is made to the appended drawings, the drawings are for the purpose of illustration only a.nd are not intended to in any way limit the scope of the invention to the particular embodiment or embodiments shown, wherein:
2() FIGURE 1 is a side elevation view of two discrete bodies used to form a beverage bottle and flavour enhancing bodies in accordance with the teachings of a .first step of the preferred method.
FIGURE 2 is a side elevation view of the two discrete 25 bodies used to form a beverage bottle and flavour enhancing bodies in accordance with the teachings of the second step of the preferred method.
FIGURE 3 is a side elevation view of a beverage bottle containing flavour enhancing bodies in accordance with the 30 teachings of the present invention.
FIGURE 4 is a perspective view of the beverage bottle containing flavour enhancing bodies illustrated in FIGURE 3, in the process of being poured.
FIGURE 5 is a perspective view of a beverage bottle 35 containing a flavour enhancing body in the form of a piece of fruit.
FIGURE 6 is a perspective view of a beverage bottle containing a flavour enhancing body in the form of a cactus shaped piece of wood.
FIGURE 7 is a perspective view of a beverage bottle containing a flavour enhancing body in the form of a filtration funnel in the process o:~ being poured.
FIGURE 8 is a side elevation view of a beverage bottle with a removable heat r.=_sistant sack.
FIGURE 9 is a side elevation view of the beverage bottle illustrated in FIGURE 8, in the process of removing the removable heat resistant sack.
DETAINED DESCRIPTION OF THE PREFERRED EMBODIMENT
The preferred method of positioning a flavour enhancing body within a beverage bottle will now be described with reference to FIGURES 1 through 9.
Referring to FIGURE. 1, a first step involves providing two discrete bodies 12 which, when joined, will form a beverage bottle 14 as illustrated in FIGURE 3. In the illustrated example discrete bodies 12 are made for glass, but they could be made from plastic or other suitable materials. There is also illustrated flavour enhancing bodies 22. It is preferred, but not essential, than the materials be transparent so the flavour enhancing bodies 22 can be seen. Referring to FIGURE
3, beverage bottle 14 has an access neck 16 with a liquid channel 18 that communicates with a liquid retention cavity 20.
A second step involves inserting flavour enhancing bodies 22 into one of discrete bodies 12. The form of flavour enhancing bodies 22 that are illustrated are pieces of wood with known beverage aging properties . Those pieces of wood are in the form of spheres. As will hereinafter be described, there are other types of flavour enhancing bodies 22 , other than wood, that can be used. As well, the shape of the flavour 3~~ enhancing body 22 need riot be in the form of a sphere. What is essential, however, :is that the flavour enhancing bodies 22 are larger than liquid channel 18. This is selection is deliberate so that flavour enhancing bodies 22 can not be removed through access neck 16 when discrete bodies 12 are joined. It is preferred that flavour enhancing bodies 22 be protected from heat damage when discrete bodies 12 are joined to form beverage bottle 14. There are several ways in which this can be done. For example, flavour enhancing bodies 22 are pieces of wood the wood can be saturated with water, frozen, enclosed in a removable heat resistant sack or a combination of the above. Out of an abundance of caution it is preferred 1C~ that flavour enhancing bodies 22 be both frozen or saturated with water and then placed in a removable heat resistant sack, as is illustrated in FIGURES 8 and 9 and hereinafter be further described.
1~~ A third step involves applying heat to join two discrete bodies 12 to form beverage bottle 14 with the flavour enhancing bodies 22, in this case pieces of wood, permanently trapped within liquid retention cavity 20.
20 It is preferred that flavour enhancing bodies 22 bear a first indicia 24 identifying the manufacturer and second indicia 26 identifying the date of manufacture as illustrated in FIGURE 3.
25 Referring to FIGURE 2, where flavour enhancing bodies 22 are of wood, a filtering overlay 30 can be used to cover the entirety of flavour enhancing body 22 to prevent loose slivers or wood particles 32 that have broken off of flavour enhancing bodies 22, from freely circulating with liquid retention cavity 30 20. It will be appreciated that filtering overlay 30 can be used on flavour enhanc_~ng bodies 22 of materials other than wood.
Referring to FIGURE 3, as the flavour enhancing bodies 22 3~~ which are selected for this illustration are pieces of wood, they enhance the aging process and flavour of beverage 28 contained in beverage bottle 14. Referring to FIGURE 4, flavour enhancing bodies 22 can not pass through access neck 16 when beverage 28 is poured from beverage bottle 14.
Referring to FIGURE 5, there is illustrated flavour enhancing bodies 122 in the form of a piece of fruit, in this case lemons. This illustration is included to demonstrate that the same methodology can be used to place a piece of fruit or other flavour enhancing body into beverage bottle 14.
Referring to FIGURE 6, there is illustrated a flavour enhancing body 222 which is a piece of wood shaped into the form of a cactus. This illustration is included to demonstrate that there are no limitations on the shapes that can be used.
Any animate or inanimate object can be selected, although it 1~~ is anticipate that animate objects will be more closely associated with beverages.
Referring to FIGURE 7, there is illustrated a flavour enhancing body 322 which is a filtration element. Filtration element is a funnel 324, although a cone could also be used.
Funnel 324 has a relat=Lvely narrow egress 326 which extends into liquid channel 18 of access neck 16.
Referring to FIGURE 8, there is illustrated the manner in which flavour enhancing bodies 22 can be protected during the process of forming beverage bottle 14, by placing flavour enhancing bodies 22 within a removable heat resistant sack 410.
Removable heat resistant sack 410 has a body 412 made from a single sheet of material. Body 412 is formed around flavour enhancing bodies 22 by means of a draw string 414 having two end portions 416 and 418. Referring to FIGURE 9, when it is desired to remove sack 410 from beverage bottle 14, end portion 416 is released, flavour enhancing bodies 22 within sack 410 are no longer supported and fall by force of gravity. A force is then exerted upon end portion 418 to pull sack 410 out of beverage bottle 14 through liquid channel 18 of access neck 16.
In this patent document, the word "comprising" is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. A reference to an element by the indefinite article c~ "a" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only o:ne of the elements.
It will be apparent to one skilled in the art that modifications may be made to the illustrated embodiment without departing from the spirit and scope of the invention as hereinafter defined in the Claims.
Claims (38)
1. A method of positioning a flavour enhancing body within a beverage bottle, comprising the steps of:
providing two discrete bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a flavour enhancing body into one of the discrete bodies, the flavour enhancing body being larger than the liquid channel, such that it can not be removed through the access neck; and joining the two discrete bodies to form the beverage bottle with the flavour enhancing body permanently trapped within the liquid retention cavity.
providing two discrete bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a flavour enhancing body into one of the discrete bodies, the flavour enhancing body being larger than the liquid channel, such that it can not be removed through the access neck; and joining the two discrete bodies to form the beverage bottle with the flavour enhancing body permanently trapped within the liquid retention cavity.
2. The method as defined in Claim 1, the flavour enhancing body being substantially saturated with water in order to protect the flavour enhancing body from damage due to heat as the two discrete bodies are joined to form the beverage bottle.
3. The method as defined in Claim 1, the flavour enhancing body being frozen in order to protect the flavour enhancing body from damage due to heat as the two discrete bodies are joined to form the beverage bottle.
4. The method as defined in Claim 1, the flavour enhancing body being a piece of fruit.
5. The method as defined in Claim 1, the flavour enhancing body being a piece of wood with known properties for aging beverages.
6. The method as defined in Claim 5, the wood being encased in a filtering membrane.
7. The method as defined in Claim 1, the flavour enhancing body being in the shape of a sphere.
8. The method as defined in Claim 1, the flavour enhancing body being a filtration element.
9. The method as defined in Claim 8, the filtration element being in the shape of one of a cone and a funnel with a relatively narrow egress extending into the liquid channel of the access neck.
10. The method as defined in Claim 1, the flavour enhancing body bearing indicia identifying the manufacturer.
11. The method as defined in Claim 1, the flavour enhancing body bearing indicia identifying the date of manufacture.
12. The method as defined in Claim 1, the discrete bodies being made of glass.
13. The method as defined in Claim l, the flavour enhancing body being enclosed in a removable heat resistant sack in order to protect the flavour enhancing body from damage due to heat as the two discrete bodies are joined to form the beverage bottle.
14. A method of positioning a flavour enhancing body within a beverage bottle, comprising the steps of:
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of a piece of fruit into one of the discrete bodies, the piece of fruit being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the piece of fruit permanently trapped within the liquid retention cavity.
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of a piece of fruit into one of the discrete bodies, the piece of fruit being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the piece of fruit permanently trapped within the liquid retention cavity.
15. A method of positioning a flavour enhancing body within a beverage bottle, comprising the steps of:
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of at least one piece of wood with known beverage aging properties into one of the discrete bodies, the at least one piece of wood being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the at least one piece of wood permanently trapped within the liquid retention cavity.
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of at least one piece of wood with known beverage aging properties into one of the discrete bodies, the at least one piece of wood being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the at least one piece of wood permanently trapped within the liquid retention cavity.
16. The method as defined in Claim 12, the flavour enhancing body being in the shape of a sphere.
17. The method as defined in Claim 12, the flavour enhancing body being in the shape of an animate object.
18. The method as defined in Claim 12, the flavour enhancing body bearing indicia identifying the manufacturer.
19. The method as defined in Claim 12, the flavour enhancing body bearing indicia identifying the date of manufacture.
20. A method of positioning a flavour enhancing body within a beverage bottle, comprising the steps of:
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of a filtration element into one of the discrete bodies, the filtration element being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the filtration element permanently trapped within the liquid retention cavity.
providing two discrete glass bodies which, when joined, will form a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
inserting a frozen flavour enhancing body in the form of a filtration element into one of the discrete bodies, the filtration element being larger than the liquid channel, such that it can not be removed through the access neck; and applying heat to join the two discrete glass bodies to form the beverage bottle with the filtration element permanently trapped within the liquid retention cavity.
21. The method as defined in Claim 17, the filtration element being one of a cone and a funnel, with a relatively narrow egress extending into the liquid channel of the access neck.
22. A beverage bottle containing a flavour enhancing body, comprising:
a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity; and a flavour enhancing body positioned in the liquid retention cavity, the flavour enhancing body being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
a beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity; and a flavour enhancing body positioned in the liquid retention cavity, the flavour enhancing body being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
23. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body is a piece of fruit.
24. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body is a piece of wood.
25. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body is in the shape of a sphere.
26. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body is a filtration element.
27. The beverage bottle as defined in Claim 23, wherein the filtration element is one of a cone and a funnel.
28. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body bears indicia identifying the manufacturer.
29. The beverage bottle as defined in Claim 19, wherein the flavour enhancing body bears indicia identifying the date of manufacture.
30. The beverage bottle as defined in Claim 19, wherein the discrete bodies are made of glass.
31. A beverage bottle containing a flavour enhancing body, comprising:
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
and a flavour enhancing body in the form of a piece of fruit positioned within the liquid retention cavity, the piece of fruit being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
and a flavour enhancing body in the form of a piece of fruit positioned within the liquid retention cavity, the piece of fruit being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
32. A beverage bottle containing a flavour enhancing body, comprising:
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
a flavour enhancing body in the form of at least one piece of wood with known beverage aging properties positioned in the liquid retention cavity, the at least one piece of wood being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
a flavour enhancing body in the form of at least one piece of wood with known beverage aging properties positioned in the liquid retention cavity, the at least one piece of wood being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
33. The beverage bottle as defined in Claim 29, wherein the flavour enhancing body is in the shape of a sphere.
34. The beverage bottle as defined in Claim 29, wherein the flavour enhancing body is in the shape of an animate object.
35. The beverage bottle as defined in Claim 29, wherein the flavour enhancing body bears indicia identifying the manufacturer.
36. The beverage bottle as defined in Claim 29, wherein the flavour enhancing body bears indicia identifying the date of manufacture.
37. A beverage bottle containing a flavour enhancing body, comprising:
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
a flavour enhancing body in the form of a filtration element positioned in the liquid retention cavity, the filtration element being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
a glass beverage bottle having an access neck with a liquid channel communicating with a liquid retention cavity;
a flavour enhancing body in the form of a filtration element positioned in the liquid retention cavity, the filtration element being larger than the liquid channel, such that it can not be removed through the access neck and is permanently trapped within the liquid retention cavity.
38. The beverage bottle as defined in Claim 34, wherein the filtration element is one of a cone and a funnel, with a relatively narrow egress extending into the liquid channel of the access neck.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2355422 CA2355422A1 (en) | 2001-08-17 | 2001-08-17 | Method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle containing such a flavour enhancing body |
| AU2002322896A AU2002322896A1 (en) | 2001-08-17 | 2002-08-19 | Bottle with flavor-enhancing objects inside |
| PCT/CA2002/001258 WO2003016150A2 (en) | 2001-08-17 | 2002-08-19 | Bottle with flavor-enhancing objects inside |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2355422 CA2355422A1 (en) | 2001-08-17 | 2001-08-17 | Method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle containing such a flavour enhancing body |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2355422A1 true CA2355422A1 (en) | 2003-02-17 |
Family
ID=4169763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2355422 Abandoned CA2355422A1 (en) | 2001-08-17 | 2001-08-17 | Method of positioning a flavour enhancing body within a beverage bottle and a beverage bottle containing such a flavour enhancing body |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2002322896A1 (en) |
| CA (1) | CA2355422A1 (en) |
| WO (1) | WO2003016150A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110268838A1 (en) * | 2010-04-30 | 2011-11-03 | Vondrasek David A | In-container beverage enhancement device and method |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2966453B1 (en) * | 2010-10-26 | 2018-01-19 | Shiseido International France | MOLD AND METHOD FOR MANUFACTURING GLASS BOTTLE AND BOTTLE OBTAINED THEREBY |
| ITBS20130155A1 (en) * | 2013-10-31 | 2015-05-01 | Andrea Calissi | BARRIQUE BOTTLE |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1178347A (en) * | 1957-07-10 | 1959-05-06 | Improvements to bottle-type containers and the like | |
| GB925305A (en) * | 1960-08-03 | 1963-05-08 | Francis Spack | Bottle |
| DE1782336A1 (en) * | 1968-08-16 | 1971-09-16 | Zours Reinhard Dipl Kfm | Bottle for spirits with enclosed whole fruits |
| US3942423A (en) | 1973-06-08 | 1976-03-09 | Lisa Rosenblatt | Device for aging wine or the like |
| US4173656A (en) | 1976-02-23 | 1979-11-06 | Duggins Richard S | Means and method for aging liquor |
| GB2183592B (en) | 1985-11-29 | 1989-10-04 | Guinness Son & Co Ltd A | A beverage package and a method of packaging a beverage containing gas in solution |
| US5667832A (en) | 1991-11-05 | 1997-09-16 | Scottish And Newcastle Plc | Method and device for foam generation by dispersion of bubbles |
| US5863577A (en) | 1992-11-10 | 1999-01-26 | Guinness Brewing Worldwide Limited | Pressurized beverage package with an interior compartment for the production of foam on opening of the package, and a method of forming such a package |
-
2001
- 2001-08-17 CA CA 2355422 patent/CA2355422A1/en not_active Abandoned
-
2002
- 2002-08-19 AU AU2002322896A patent/AU2002322896A1/en not_active Abandoned
- 2002-08-19 WO PCT/CA2002/001258 patent/WO2003016150A2/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110268838A1 (en) * | 2010-04-30 | 2011-11-03 | Vondrasek David A | In-container beverage enhancement device and method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2003016150A3 (en) | 2003-07-17 |
| WO2003016150A2 (en) | 2003-02-27 |
| AU2002322896A1 (en) | 2003-03-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |