Get it Right: Hot Toddy Perfection

Spiced Rum, Food Grade Glycerine, spirit essences, spirit essence, home distilling, Sambucca, liqueur essences, liquid smoke, oak chips

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.”

Read More…

How To Taste Whisky the Right Way

Spiced Rum, Food Grade Glycerine, spirit essences, spirit essence, home distilling, Sambucca, liqueur essences, liquid smoke, oak chips

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.

You can read reviews and tasting notes than refer to a whisky having the flavour of this or that, but how do you learn to pick up these characteristics?

Read More…

How to Use Chill Filtering for Extra Clarity

Food Grade Glycerine, spirit essences, spirit essence, home distilling, liqueur essences, liquid smoke, oak chips

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.

Read More…

Smoke Trail: How Peat Smoke Gets Into Whisky

spirit essences, spirit essence, home distilling, liqueur essences, liquid smoke, oak chips

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.

Read More…

Why Scotch Distillers Are Playing with Yeast

spirit essences, spirit essence, home distilling, liqueur essences, liquid smoke, oak chips

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.

Read More…

ZAPPER’S FLAVOUR ESSENCE RECIPE: Continuing the Bookers Bourbon Taste Tradition

spirit essences, spirit essence, home distilling, liqueur essences, liquid smoke, oak chips

Experience-based Flavour Method By Home Distillers Club member “Zapper”

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.

Read More…