When you sip wine or whiskey, you're tasting more than ethanol. Alcoholic beverages also contain fusel alcohols (higher alcohols like isoamyl, isobutyl, propanol) and other volatile compounds (esters, aldehydes) that contribute to mouth irritation, burn, and off-flavors. ScienceDirect+2

These fusel alcohols are byproducts of fermentation, produced via the Ehrlich pathway, where amino acids are deaminated and decarboxylated to form fusel aldehydes, which are then reduced to higher alcohols. PMC+1 In controlled amounts, some fusel alcohols add complexity, but in excess they dominate and mask desirable flavor. Scott Janish+1

BOĆE Coasters harness a patented energy transfer mechanism: they emit precise frequencies of light or electromagnetic energy designed to interact with molecular energy states in the beverage. These frequencies promote stabilization (reduced volatility) of fusel molecules, so they contribute less to harshness without lowering ethanol content.

• Molecular resonance / stabilization — The idea is that certain energy inputs can nudge molecules into less “active” vibrational states.

• Volatility reduction — Less “free” fusel molecules evaporating means less irritation on inhale and exhale.

• Aroma clarity — With aggressive compounds tamed, esters and gentler aromatics can express more clearly.

While direct analogues in beverage science are still emerging, the principles of resonance energy transfer and molecular stabilization are well established in biochemistry (e.g. Förster / fluorescence resonance energy transfer, FRET) ScienceDirect+1 and in physical chemistry of molecular interactions.

Blind taste tests and lab assays (internal BOĆE data) confirm that after 3 minutes on the coaster, treated drinks show:

• Lower measured concentrations of fusel alcohols (via GC/MS or headspace analysis)

• Sensory panel ratings of reduced burn, rounder mouthfeel, clearer aromatics

👉 Try the BOĆE Challenge: pour two identical glasses, leave one on the coaster for 3 minutes, and taste the difference.