My impression from the article is that you'd have to grind them up and use them for the 2nd-tier corks at best. The cleaning involved may make the savings unim

My impression from the article is that you'd have to grind them up and use them for the 2nd-tier corks at best. The cleaning involved may make the savings unimpressive, and there is the problem of getting the consumer to get the corks back to you. You could probably counter this by focusing on restaurants though.