Flavouring and colouring

Question 1

natural flavourings - how done x3

Answer 1

Maceration. for flavour and colour.
But nb alc level and temp.
Too alc and may extract undesirable flavours. / aka tincture.

Re-distillation… with added fruits/botanicals. Captured in the hearts.
nb vacuum in still to avoid needing such high temperatures. High temps can damage flavours. Good for delicate flavours, eg cucumber. / aka distillate

Purchased natural flavourings… blend in.

Question 2

another name for maceration

Answer 2

tincture

Question 3

duration of maceration?

Answer 3

hours to months

Question 4

another name for a spirits that has been flavoured using re-distillation is sometimes know as what?

Answer 4

distillate

Question 5

artificial flavouring - blended in aka?

Answer 5

cold compounding

Question 6

blending always done?

Answer 6

no.

up to distiller, esp if seeking one siganture fruit/botanical aroma

Question 7

Colouring options x2

Answer 7

natural colours - less stable.

artificial colours