About

It started as a chemistry question.
Now it's a company.

Marc Adler and David Raveenthrarajan working together in the lab

Chapter 1

The Question

Marc's interest in applying organic chemistry to spirit maturation began before his work at Toronto Metropolitan University. Marc and David first met when David was Marc's student at the University of Ontario Institute of Technology. Following completion of his degree at UOIT, David completed an unrelated MSc at the MJA Lab at Toronto Metropolitan University, with Marc serving as his master's supervisor. Years later, David returned to Marc and proposed that they investigate the spirit-aging concept together. Their early work began after David graduated. Once they had established proof of concept and determined that the process was viable, the research expanded through Marc's MJA Lab at TMU, where it underwent further development, analysis, and validation using the laboratory's facilities and advanced chemical instrumentation. Marc and David subsequently decided to commercialize the technology through VI SIX.

Chapter 2

The First Proof

With a working process and no plan yet for their own product, Marc and David partnered with local distilleries on limited-edition co-releases, starting with Elora Distilling Co. A 2024 Premium Spiced Rum made with VI SIX sold out. In 2025, Elora applied VI SIX secondary maturation to their own three-year Royal Amber Whisky. Different producer, same process, both proved out.

Marc Adler and David Raveenthrarajan holding Elora whisky bottles finished using VI SIX technology

Chapter 3

Building Our Own Brands

Suburban Lynx

That success pointed to an obvious next step: build their own spirit. Erin joined to lead that effort, developing the brand and the plan to bring a flagship spirit to market. The corn-based spirit Marc and David had already developed then became Suburban Lynx.

Suburban Lynx, VI SIX's flagship, is a caskless corn-based spirit and RTD platform verified by gas chromatography. Corn-based spirit was the deliberate choice: it's what the founders love, and nothing else made the speed of the process as obvious, a spirit that normally takes years, done in months.

Rumble Marlin

Rumble Marlin is the platform's second proof point. Invited to the Hemingway Conference with about a month's notice, the team tested whether Inverse Barreling could mature rum roughly ten times faster than usual. It worked. Rumble Marlin is now available through private contracts.

4 MO
To produce a corn-based spirit
< 1 MO
To produce a cane-based spirit
GC
Lab verification
1
Core process behind all of them