Search Results for: Sugar syrup in dry state
at loch lomond distillery and matured in a single cask before being bottled in july , exclusively for the whisky exchange. soft aromas of ripe apricots, plum, quince and vanilla fill the nose. the palate offers notes of banana, mango, honey and peach cobbler that lingers in the finish. web exclusive
premise rum, that was aged in both bourbon and sherry casks for a decade, adding layers of vanilla, brown sugar, tropical fruit and spice. a blend of both pot- and column-still rums, this is destined to be another classic from rum maestro richard seale. web exclusive price £ (£ per cl) in stock express...
https://www.thewhiskyexchange.com/new-products/miniatures-and-samples
well, first and foremost, there is a ton of information over in the forum about this. next, there are actually quite a few alternative sugars you can use, to a greater or lesser degree and success. in addition to the classic, sucrose, you can if you desire use maltose (or just malt, or dry malt extract
dme if you are brewer), fructose, galactose, etc. if you can find them in granular form, you can use them. why granular?...
https://chocolatealchemy.com/blog/2012/09/12/ask-the-alchemist-3