h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
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Cinzano. Chartreuse. Jägermeister. There are amazing
and complex flavors to be had in bottles. Some of them
are very ancient and have persisted for hundreds of
years.
But here at BUNGCO we were advised that our livers
would
never be the same after the synthetic kombucha
misadventure.
Plus parents look askance at a person
handing out small bottles for Halloween.
BUNGCO has decided to get those amazing flavors in
hard
candies. These candies are maltose based and so less
sweet that your typical jawbreaker. Each is intended to
showcase the flavor of a given spirit. Of course all the
booze is gone, and so purists will argue that the flavor is
not the same - yes, yes, all true. But try the Belgian
Ancients: monastery-made liqueurs of hoary age.
Purchase
the rum sampler, including a range of flavored rums of
recent provenance. Try the aperitifs and digestifs:
bitter,
herbal flavors. My favorite is the Laphroaig.
There are hundreds of flavored liquors, and fortunately
the
BUNGCO name commands enough respect that each
maker
has granted us permission to sell our candy with the
name
of the original drink on the wrapper.
https://en.wikipedia.org/wiki/Wine_gum
[calum, Jul 26 2017]
Boiled Sweets with Yellow Chartreuse
https://www.bienman...treuse_Liqueur.html
Looks like some flavours are already baked... [prufrax, Jul 26 2017]
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You're on your own from that point on. |
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Acknowedged: these are mature flavors. For discerning, mature palates. Not kiddy candy. BUNGCO cannot withstand any more accusations on that front. |
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Re prufax - yes one can get chocolates with Chartreuse, or Grand Marnier or Cointreau in the center. But those centers are liquid booze. The idea here is boozeless hard candy, and purity of flavor (no chocolate invites). |
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// It has an over-powering flavour that resembles feet of the decaying in a bog kind. // |
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Steer clear of Ardbeg, then. It tastes like it's made from boiled sprout stalks, mashed in a rusty oil drum before being distilled in a chemical plant built from reclaimed ammonia refrigerator parts, then strained through an old Arab sock before being blended with JP-1 and Skydrol 500 to give it kick. |
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It isn't, if course. They use cabbage stalks and sub-standard broccoli heads. (The rest of the process is the same). |
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One potential problem is that a lot of the flavour in spirits is actually just the ethanol. It also affects how the other flavour compounds interact with eachother. You might be able to achieve a roughly similar effect with some other organic solvents, though. |
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aren't the substitutes in 'sugar free' sweets made from
alcohols? In particular Maltitol is a common one. So can it
be a stretch to brew taste-alike liquors using Maltitol
instead of ethanol, and make Maltitol hard candies from
then instead of from maltose? |
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Maltitol isn't really an alcohol, except to a chemist. Like most sweeteners, it's basically a sugar molecule with some dangly bits and, in this case, a lot of hydroxyls. |
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