Flavours and Essences
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$11.95Still Spirits Profiles Whiskey Astringent Notes
A sharp bitter astringent flavour that helps to add some bite to the Whiskey. -
$11.95Still Spirits Profiles Whiskey Fruity Esters
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. -
$11.95Still Spirits Profiles Whiskey Premium French Oak
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. -
$11.95Still Spirits Profiles Whiskey Flavouring "D"
Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes. -
$11.95Still Spirits Profiles Whiskey Flavouring "C"
Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes. -
$11.95Still Spirits Profiles Whiskey Flavouring "A"
Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes.
Sold individually as a replacement for when the bottle in the Whiskey Profile Kit runs out. -
$11.95Still Spirits Profiles Whiskey Flavouring "B"
Used as a base for making Whiskey in the Whiskey Profile Kit. Refer to the recipe booklet provided with the kit for recipes. -
$10.50Pure Distilling Peanut Butter Whiskey
Featuring delicate peanut and caramel notes, this one is best served over the rocks.
We recommend adding to 2.2L of spirit, add 440g of sugar & ageing for 7 days.
This one is best served over the rocks.Buy a box of 10 and save 10%
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$11.95Still Spirits Profiles Whiskey Sweet Vanillin
As the name suggests, this imparts a sweet vanilla flavour often found in Whiskey that has been barrel aged. It also has a slight sherry flavour. -
$11.95Still Spirits Profiles Whiskey Carob Notes
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.
