Flavours and Essences
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$12.99Still Spirits Profiles Whiskey Cereal Notes
Often described as grainy, these flavour notes are a part of any grain spirit and are contained in the Whiskey bases. This essence allows additional cereal notes to be added to taste.
Refer to the recipe booklet provided with the kit for recipes.
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$12.99Still 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. -
$12.99Still 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. -
$12.99Still 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. -
$12.99Still 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. -
$12.99Still Spirits Profiles Whiskey Peat Smoke
A strong almost pungent peat smoke flavour that is a very prominent flavour note from Scottish Whiskies. -
$12.99Still 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. -
$12.99Still Spirits Profiles Whiskey Oak Cask
A distinctive rounded oak cask flavour which is a main component in most whiskies. -
$12.99Still Spirits Profiles Whiskey Cedar Oak
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. -
$12.99Still Spirits Profiles Whiskey Astringent Notes
A sharp bitter astringent flavour that helps to add some bite to the Whiskey.
