HOT TODDIES are those drinks you get when you’re cold or when you have a cold,” says Keith Emms. “You want something strong, you want something hot, you want something a little bit spicy.”
That middle one is most essential to Keith, Tastemeister at Global Flavors. “So many times with Hot Toddies you order one and it’s lukewarm.”
THIS IS one of our most commonly asked questions – how do I taste whisky properly? The art of tasting whisky can seem confusing but it’s much simpler than you think.
LOTS OF Global Flavors customers like to experiment with by mixing our Spirit Essence Flavours, Oak Chips, Liquid Oak and our Liquid Smoke in their search for unique tastes.
In response to our article on using our Food Grade Glycerine, loyal customer Tom from Victoria, sent us his quite easy recipe for creating his taste-alike for Jim Beam Double Oak.
THE SUBJECT of chill filtration is viewed as a negative by some who want the most natural products possible. Another contentious issue is whether chill filtering a whisky effects the taste.
Those against it are convinced that the removal of the natural fatty acids, esters and proteins alters the aroma, flavour and characteristics and leaves you with a diluted product.
QUITE A FEW Global Flavors customers live in the Land of the Long White Cloud… New Zealand.
While shipping of our products is free all around Australia, regretfully Kiwis have always had to pay freight.
MOST WHISKY drinkers can detect the presence of peat within a scotch with a single whiff, but the process of how that scent and flavor got there is much more complex.
We’ve broken down the journey from ground to glass into ten steps.
SOME READERS may have done things they regret after a bit too much to drink but in the 18th and 19th centuries, a surfeit of alcohol was thought to cause spontaneous combustion!
Do you sometimes wonder if you’re drinking too much? Despite the health warnings, I know that I do.
Depths of possibility: Different yeast strains are opening up a world of flavour in whisky-making (Photo: Jim Beam)
YEAST IS one of the three ingredients used to make Scotch whisky, yet its flavour-creating abilities have been underrated for decades.
Gavin D. Smith explores how distillers are now playing with uncommon strains to generate exciting new flavours.
YOU’VE GOT your bourbon perfect, sunset is nearrly on you, and you feel like kicking back, feet up on the porch, and just enjoying life with a glass of your best in your hand.
What will complete the moment for you? I know, a cigar!
ONE OF the ongoing challenges home distillersface — whether traditional craftsmen or Neutral spirit and essence flavours experts — is to replicate a particular commercial brand taste.
In this case, Facebook Group Home DIstillers Club member “Zapper” has been experimenting to replicate the taste of the now discontinued Bookers Bourbon.