Scotch Essence

[The Chemist]

Has anyone tried Prestige Essence's two Scotch versions?

Just wondering if they're any good. I've tried a couple of rum essences, an Irish whiskey and an American whisky, but none were really up to snuff. Like to learn a little more before I order from "across the pond"!

[Guest]

I tried Liquor Quik brand in Scotch Malt Whiskey style and thought it was horrible....I had a positive experience with the same brand Mex Coffee Liqueur essence.....To me at least, didnt even remotely resemble the single malt scotches Ive tried...guess I shouldnt have been surprised.

[Grayson_Stewart]

I tried the Prestige Ambrossia Scotch Whiskey, supposed to be their special primo essence. I'm not a scotch snob, but it does taste like it intended to mimic a scotch. However, it doesn't have much of a scotch aroma after blending with distillate. The scotch aorma is more prevelant after you actually taste the drink. I thought it was a little weak when mixed as per directions, not near as rich or deep as the scotch I've had. Might want to try and up the essence dose a little to help on that....maybe 1 1/2 to 2 bottles per 750 ml.

[Yack144]

As we all know, there is Scotch and then there is SCOTCH and one need not be a Scotch snob to know the difference. I have tried all the Prestige Scotch essences with both Skyy and Absolute vodka and I would say, and such things are very subjective, “barely passable”. Maybe the Smoked Whisky Essence edging out, but not by much. In fact, I am looking for a better recipe. I am trying out the Peat Reek formulation I have found here - as it sounds promising. Since this is a forum on flavoring, I am hopeful that a magical formula will materialize which, with which I can transmute cheap vodka, using my newly constructed filter, into an acceptable Islay-type Scotch!

[Virginia Gentleman]

I think mixing essences with cheap, store bought vodka is only going to get you so far. With your own brew you'll have a much better product, and may not even want to flavor it! The Peat Reek recipe looked pretty interesting. Interested in how that turns out for you.

[The Chemist]

Where is this "Peat Reek" recipe?

[Virginia Gentleman]

Not sure if it's posted elsewhere, but Harry posted it over in the Distillers forum:

Date: Fri, 22 Apr 2005 19:19:56 -0000
From: "Harry" <gnikomson2000@yahoo.com>
Subject: Re: Scotch flavours

What you need is "essence of peatreek" (my name for it, so don't try
to find it in a store)

Peat is decayed vegetation. "Reek" is the Gaelic name for smoke.
Traditionally, the malt grain is dried over a slow fire of peat, and
the smoke, a very tarry substance high in phenols, sticks to the
grains.

You can easily trap these phenols to be used in measurable
quantities by making an "essence". Take a handful each of peat and
oak shavings, put them in a tin (or 'can' to the Stateside folk).
Loosely fit a lid, then flame the tin with a torch for a couple of
minutes. This will toast the oak and extract the phenols from the
peat which in turn will stick to the toasted oak. DON'T charcoal
the oak, just toast it.

Leave the lid on, and set the tin aside for a few minutes to cool,
as the next step uses high abv alcohol, and you don't want it to
catch fire.

When cool, remove the lid and cover the contents with about a cupful
of your raw alcohol (95.6%). Put a saucepan of water on the stove
with a couple of inches of water. Place the tin of mixture in the
water, like a double-boiler setup.

S-l-o-w-l-y heat the water. The alcohol mixture will boil long
before the water begins to simmer. Boil away about half the
mixture. This will extract all the tannins & phenols.

Let the mixture cool and filter it with a funnel and coffee filters
into a glass jar with a screwtop lid for storage. You are now the
proud owner of "essence of peatreek". Use it sparingly, a little
goes a long way. I use 1 to 2 teaspoons per litre of 45% alcohol.

Now to clear up a few things.
1) Use only natural garden peat without additives. Some contain
added fertilizer. They're no good, for obvious reasons.
2) Don't worry about organisms in the peat. It has been sterilized
twice, once by fire and once by alcohol. Anything over 20% alc will
be sterile.
3) Electric stoves or hotplates are preferable to gas. You don't
want flames around pure ethanol. The only time you need flame is to
toast the oak & peat mix in the tin.

To learn a lot more about peat & peatreek, check out this article
from the Scotch Malt Whisky Society...
http://www.smws.com/archives/p.html" onclick="window.open(this.href);return false;" rel="nofollow

The peat I use is Australian, but you should be able to get similar
at any gardening store.
http://www.gardenking.com.au/products/s ... atmoss.htm" onclick="window.open(this.href);return false;" rel="nofollow


HTH
Slainte!
regards Harry

[kiwi Bruce]

Where is this "Peat Reek" recipe?

Take 500 grams of pale malt and soak it in lukewarm water until it's gained 5% in weight of water, about 4 hours (comes to 525 grams) dry the grain on a dish towel. Smoke this in an electric smoker. On a SMALL bed of JD or similar chips, place two heaping handfuls of peat moss and smoke until the grain weight comes down to 500 grams again, place more peat moss every 15 or 30 minutes or so, when it burns out. The whole smoking should only take about 90 minutes. When done put the now smoked pale malt in a paper bag for 10 to 14 days to "breath" there are some harsh aromas that need to air out before you use them. The first thing I found was that the peat is a very mild smoke compared to wood chips...I had not expected this. I used my smoked malt 10 grams at a time, straight into the whisky, let it sit over night and ran though a sieve. I only had to do this three times to get the smoke flavor I wanted.
It's easy and it works...good luck, Kiwi

[bastardbrewer]

Tried Prestige rum essence - not nice at all... Unibrew essences are my favorite so far.