prestige essences

[Watershed]

Are they any good? Specificaly I'm looking at the salt liquorice one (unless anyone has a recipe). They're not expensive but with a single pot still neutral alcohol is a huge effort to produce.

[possum]

I used the hazelnut, and my high hopes were unwarented...I didn't like that one...I could have done better faking it with supplies from the grocery store. Other people may have different results. I also must tripple distill to get "clean nuetral" alcohol.

It (hazelnut) got less nasty as it aged, but it never was good.

[Watershed]

I'll steer clear then. Looks like I'll be getting a fresh pot of ammonium chloride out fo the chemical stores - assuming I can find a recipe. I don;t think just stirring handful of 'Spunk salt lakrids' into a bottle of ethanol will do the trick.

[Billy Joe Jim Bob]

Hi Gang: I tried a coupla different flavors and really wasn't all that impressed. The Spiced Rum tasted just like the Southern Comfort!
Also noticed hangover symptoms when enjoying flavored spirits, no so with neutral spirits.....BJJB

[crackher]

What does Salt Licorice taste like?

Also anyone try the Crown royal essence

[stillman]

I tried the Liquor Quik Rye Whiskey and Italiano Liquer on my first batch. Crap in my opinion, tastes like chemicals with a hangover to boot. Trying my own flavorings from here on out.

[Watershed]

What does Salt Licorice taste like?

One of those things that few will eat - it's a got a load of ammonium chloride in it ( originaly this would have been used as part of the liquorice refining process ) which gives it a certain tingling sensation in the mouth - it's a similar but less harsh flavour to table salt ( sodium chloride ), plus if you have anything with a high pH immediately afterwards you get a blast of ammonia in your mouth. It's mainly a Scandinavian and Dutch thing.

I bought one of the whisky essenses by mistake - it was catalogues as 'oak chips', smelt like the dregs of a shot of johnny walker gone dry in a glass. I wonder if they're produce in a similar way to the flavour for 'inlander' rums ( remember the Austrian Stroh 80%? ) - the tails from normal spirit runs are saved and redistilled to give a rum 'essense' which smells and tastes almost but not quite entirely unlike rum.

[AfricaUnite]

Ive used a few of the prestige essence, After hours chocolate mint, Legend canadian whisky, Jamaican extra dark rum, and all 4 brandy's that brewhaus offers. two things i'll comment on

1.) If your not filtering your 40% with carbon, dont waste the money on the essences. In order for the essences to work the alcohol needs to be beautifully clean.

2.) Let it age in the bottle for at least a week. I made the mistake many times of trying it about 45 seconds after its been shaken, it hasnt had the time to "gel" with the alcohol. After a week or so in the bottle, with a shake or so everyday the product comes out very nice.

ohh and a 3rd thing i'll mention, for some of the whisky's and I guess any other essence in general diluted with 750ml of 40% which is recomended I find not strong enough flavor wise. Ive been mixing with 700Ml and some of the whisky's I could go 650 because I dont feel the flavor is strong enough otherwise.

These are my observations, done right I think theyre worth the money, but unless your prepared to filter with a carbon tower and age it a bit I wouldnt waste the money. Theyre not cheap at $3 a bottle, especially if they dont do what you want them to.

-AU

[jbrew9999]

I tried Liquor Quik Amaretto, Italiano, and Orange Brandy.

Each taste like crap right after you mix them. After 2 weeks in the jar, the Amaretto and the Italiano are tasty. The Orange Brandy I still didn't like but maybe I just don't like Grand Marnier (I've never tried it).

I've also made Amaretto myself from brown sugar, vanilla and almond essence. Mine is arguably just as good but not as complex as the flavoring. I woke up with a headache after having a small about of the liquor quik amaretto but I don't have enough evidence to justify that it was at fault. I've had no hangovers from my homemade amaretto in spite of my best efforts.

[Watershed]

I'll stick to producing my own from the basic materials - I'm not going to all the trouble to make good neutral spirit in a pot still only to chuck in a load of artifical flavouring.

[Pissedfart]

Hello,

Just tried their Bombay and Dry Gin, all natural oils producing a nice aroma and no hangover. Prefer them to the SS Classic Gin.

Now having a go at the Essencia Sapphire Gin and not too sure. It looks to have natural and artificial additives and the aroma is not as strong.

Prestige I would say is a good quick fix if you are desperate, will have to wait and see what the Essencia one turns out like.