A sharp bitter astringent flavour that helps to add some bite to the Whiskey.

This imparts a distinctive drier oak flavour than the oak cask essence and is often found in Irish style whiskey. Refer to the recipe booklet provided with the kit for recipes.

A 50ml bottle of standard whiskey flavouring, enough for 5L of product.

Use 7.5mL per 750mL alcohol @ 40%. Add 11.25mL per 1125mL alcohol @ 40%.

Mix together, shake well, and enjoy.

Fruity esters are prominent on the nose more than anywhere else. They add a great deal to that Whiskey bouquet. Refer to the Whiskey Profile Recipe Booklet for recipes.

A chocolate grain flavour that results from the use of some mildly roasted grains and can also be contributed by some varieties of yeast during the early stages of fermentation.

Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes.

Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes.

Used to Oak age spirits and wines. Ideal for Brandy, Whiskey, Dark Rum and Bourbon. Add 1 to 5 mls per litre depending on taste. Store Spirit for 7 to 10 days to allow Oak character to fully develop.