Half a croissant, on a plate, with a sign in front of it saying '50c'
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Liqueur hard candy

  [vote for,

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.

bungston, Jul 26 2017

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]


       Jagermeister? Really?   

       You're on your own from that point on.
normzone, Jul 26 2017

       /yucky spendy booze /   

       Acknowedged: these are mature flavors. For discerning, mature palates. Not kiddy candy. BUNGCO cannot withstand any more accusations on that front.   

       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).
bungston, Jul 26 2017

       // It has an over-powering flavour that resembles feet of the decaying in a bog kind. //   

       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.   

       It isn't, if course. They use cabbage stalks and sub-standard broccoli heads. (The rest of the process is the same).
8th of 7, Jul 26 2017

       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.
MaxwellBuchanan, Jul 26 2017

       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?
gtoal, Jul 27 2017

       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.
MaxwellBuchanan, Jul 27 2017


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