Good luck to him. There have been tricks to fake aged flavors wine, whiskey, and other aged alcohols for centuries. In CA mass-produced Chardonnay is aged in giant stainless steel with wood chips. Others make Bourbon with charred wood chips. There are tricks with pressure and temperature, wood, and other things that I'm sure that is secret and proprietary. It's not always clear where tradition ends and modern tricks begin because they've been doing some of these things for a long time.

But in the end these 'tricks' always produces an inferior product and are really only good for mass-produced wine/alcohol on the cheaper end.

As an aside, two things, there are some excellent aged rums out there. The complexity can be almost as good as aged whiskey and the texture/mouth-feel (don't know the proper word) can be like a 20-year+ scotch for something not aged as long.

Second, I see that he produced Absinthe in Spain which has similar thujone levels to absinthe that is legal in the u.s. USA absinthe is nothing like the real thing - it is more like drinking Pernod. In Switzerland, where Absinthe originates, the thujone level is 100x (?) what you get in the u.s. When you drink a fair amount of it it is like you have a high-contrast filter on your eyes. Further, modern absinthe is clear although I still prefer the green.