One Bar Professional Noted:

"When I used the WinePrO2 to treat liquor I noticed it rendered them less 'hot,' reducing the characteristic nostril-stinging edge. As a result, they were much more aromatic. A strong example was tasting Maker's Mark with a devoted fan and trained chef. In a blind tasting he could easily tell the difference and was amazed at the positive impact the infusion of pure oxygen from the WinePrO2 had on his favorite spirit!"