Here is a breakdown of all of the flavors we offer.
Species- Zingiber officinale
Growth Method- Organic
This is a properly gingery, tangy, wet, citrusy ginger flavor.
This flavor is intensely fresh and clean tasting.
This flavor is not as spicy as the dry ginger that we plan on adding to our catalog soon.
Notes- Middle spice notes and High citrus notes
Uses- Ginger beer, spice up winter drinks and desserts.
This is a deep, dry, earthy-woody flavor that tastes like the smell of pencil shavings and a cedarwood chest.
This flavor goes great with barrel aged alcohols like whiskey and rum.
It adds a dry-woody depth and complexity to drinks that are lacking it.
This is a fine organic lavender flavor grown in high altitude farms in France.
This lavender is very clean, sweet, candy like, ethereal, and powdery.
Try adding this to lemonade, limoncello, as an icecream flavor, in tea with milk or as a stand along flavor with sparkling water.
This pairs excellently with gin to add floral herbaceous notes.
Vetiver is a deep woody, wet, peaty, earthy flavor with complex notes or grass, herbs, exotic woods, and mens-cologne like notes.
This flavor behaves much like cedarwood, and sandalwood, it adds a complex woody notes to barrel aged alcohols like whiskey.
A stunning combination of smokey, spicy, earthy, herbal, and leathery notes. It has a smooth camphorous finish with lingering minty notes.
This flavor is one of the key items that got us making more experimental flavors. This goes well with whiskeys, herbal liqueurs, and even gives hardy bottom notes to gins.
This flavor can be used in soups to give a smokey, bacon like flavor and adds to rich broths.
Here are the flavors we are hoping to add soon