“Strangely enough, while they are distinctly bitter when tasted straight, their effect on a cocktail is almost the exact reverse,” Embury writes. “A raw, sharp, acrid, bitter whisky can be smoothed out tremendously by the addition of a sufficient quantity of bitters.” [continue...]
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Experience great tasting health solutions at SupplySide West
Come join us at SupplySide West, Booth 2825, on October 30th-31st in Las Vegas…
Reminder to Join us for our Symrise Cross Category Trendscope 2024+ Webinar
Join us for our upcoming Symrise Cross Category Trendscope 2024+ Webinar on…
