GLOBAL FLAVORS has announced the release of its latest spirit essence: Global Premium Vodka.
After researching for a long time, Global Flavors tastemeister, Keith Emms, has finally settled on a vodka essence that truly deserves its place as part of the Global Flavors product range.
OFTEN WHEN the subject of adding spirit essence flavours to clear spirits is raised near devotees of the “all natural” school of thought, you’ll hear someone turn their nose up at spirit essences because they’re “not natural”.
This actually couldn’t be further from the truth… at least at Global Flavors.
Global Flavors’ rich USA Oak chips for best quality, colour and taste.
AS WE SAID recently, there is a wealth of dodgy oak chip products out there in the market place.
As part of our home distillers’ product range, Global Flavors only sells oak chips with a superior product, and sells them at prices to give best value.
IT’S ALWAYS lot of fun trawling through the net to find something interesting for Moonshine enthusiasts.
THIS CLASSIC cocktail was adapted from Harry Craddock’s 1930 tome, The Savoy Cocktail Book. Have a mighty morning glory with this one!
A RECENT Gold Coast taste test comparing Suntory’s Midori with Global Flavours’ Melon Midori proved a two-edged sword for liqueur tastemeister Keith Emms recently.
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.