This made me think of the Sonicprep Homogenizer from PolyScience ($4999) that opens up all kinds of possibilities of infusing flavors into liquids.
Here's a video showing "barrel-aging" of an un-oaked Chardonnay. There's also one on there showing emulsification of olive oil and balsamic vinegar (with no other binders). Lots of possibilities.
https://youtu.be/wKiOYawRLEU