This concept is quite well-known in high-end cooking. Nitrogen cavitation is another method of rapidly infusing (though not necessarily aging!) liquids with aromatics.
Ultrasonic boths -- as the OP mentioned -- is also another way of extracting more flavour from liquids. Both concepts are talked about in "Modernist Cuisine" by Myhrvold & co.
Yes - I got the idea from Russell over at the Ice Cream Bar in SF in Cole Valley. They use Nitrogen cavitation for all their extracts using the whipped cream bottles from Isi. I thought "cavitation?" and went to an ultrasonic because I already had one.
