I agree with what you say. For me I see it as not costing me 60 a litre for entry level spirits here in Oz. I love a rum and coke and what I make I enjoy. I use wood chips and extras to amp the flavours and it really does improve it.
The best flavours out of the the flavour mixers is to wait 5-7 days. The flavours change alot and the fake flavours tend to dissipate. Still Spirits seem to have better flavour profile so good choice.
I was going to say the same. I made a Johnny Blue nock off, tasted it after it was made then 3 weeks later, the flavour profile was so different, that goes for all essance flavoured neutrals I've made
@@TRUBLUADVENTURES It's way better the longer you leave it. If you want to smooth an essence out use about 4-5ml of Glycerine in a 700/750ml mix, makes a big difference too. If you want to speed up the "aging" adding some smoothness use a fish tank aerator and a stainless steel air stone, that helps too, even for a sugar wash neutral. But nothing beats sticking it in a Demijohn and aging in a dark cool place, letting all the flavors mature.
Hi all, I have been using Still Spirits flavors for a few years & love the spiced one, not so long ago I found Global Flavors, and I now combine 15ml of their Queensland Rum with 15ml of their Queensland Spiced Rum to make up 1.125lt with the neutral I make & from what my friends say I have a winner, to me it is as close as I have been able to make that is so similar to Captain Morgans Spice Rum, they also have just brought out a flavor they call Canadian Club, I do 25ml added to 1lt mix it with lime soda water & it is like you have taken it out of a can. & yes please Jess can you do one on the rum flavors. Cheers all from QLD
Actually my best spirit so far is a molasses rum , aged on medium toasted oak chips, (130 proof) w/ simple coconut extract. It is freaking delicious 😍😎👍
I stopped distilling over 10 years ago but when I was experimenting I used to mix several different bourbon or scotch essence together and some of the results were pretty nice. Got a brew bubbling away now and can’t wait to get back into it.
For good coffee liqueur it is super easy to make it yourself, coarsly grind up some coffee, add vodka and water (dial in the proof you like), let sit over night, ad sugar to taste. Depending on what coffee you use you can basically get exactly what Mr. black offers. (might be because that's how they do it as well...). So if you ever made coldbrew coffee, just add some vodka and you know how to make a damn tasty spirit.
First of all, awesome videos. I have been using these essences for a few years now I know your not a big fan but I have noticed that the neutral spirit that you use and also aging these spirits does make a huge difference. I have made the same spirits over many times and the taste does differ almost every time I remake them.
I noticed the same thing. I used a few whisky essences and was very unimpressed when I first mixed it. I put it in the cabinet and came back a few weeks later and the flavor really came to life.
Enjoyed this one. I only have a column still and I stick to a TPW to make neutral. I double distilled the neutral and filter and use filtered water too so my neutral comes out nice. I mainly make rum by soaking rum chip in the neutral which works for me. But I do enjoy buying a few essence to make different stuff for cocktails ect. So it's good to see some essence content on here for us lot that haven't progressed to full blown still set ups 👍
I’ve used a few of these to essentially “rectify” home made spirits, rather than adding them to vodka. For example, since I can’t exactly get whole agave pinas, I used agave syrup to make a “tequila” and added just a little essence to round out and boost the flavor. Or maybe you could add the spiced rum essence to a rum base rather than vodka. Might be lazy and/or cheating but not everything needs to be a challenging work of art.
Hi Jesse. Love the podcasts, some have been extremely helpful in my journey. I tried 2 of these essences last year, an Apple Brandy and the Mythical sea beast rum from Still Spirits. Both gave me similar feelings as yours when I made them up. So I put them aside for reprocessing. 6 months later as I was about to add them to a feints run, I tried them again and liked them. So for comparison I made some more of each and they both failed the taste test again. Trick appears to be patience. The Brandy is now my dad's drink of choice over his favourite Armagnac. Now gives a personal touch to his birthdays and Christmases. Although an apple Brandy inspired by you is heading his way soon. See how that fairs. Keep up the good work. 👍
"Experimenting with flavours" is exactly why I've been making several extracts to add to me homebrewed mead. Spiking your brews gives great ideas for the future.
As someone quite new to distillation, I reckon you're bang on with your use cases for the essences. They're ok for cocktails, and you can bang out a dozen bottles in a dozen different flavours from a sugar wash in not much time at all. But I think time is the most important factor here. Aging takes time, these are drinkable now. My opinion is, why not have both? Have essence flavoured stuff and have from scratch made product aging.
All of us come here for the love of the spirits and like the spirits we are all different and that's what makes it fun!! Just because it's not your love it is someone's. Great video thank you
Hi Jesse. Great video. I have had a similar experience with essences. The sweet ones seemed pretty good. All the other ones just seemed thin and watery. Leaving it a couple of weeks seemed to make a little difference, but none of them seemed “like for like”. The summer cup (Pimms) was the best for me.
I used some of the stuff to make a spiced rum from a sugar wash. For that it was fine. Good enough to share with my friends who want to try something homemade. Definitely not the same as the stuff I put in my barrel and aged.quick and easy has a time and place though.
Awsome video man! Okay you can thank me later but, take that Butter scotch and pour 1/2 full in a shot glass and full the rest up with Irish whiskey like Jameson and Chase it with Orange juice. It tastes just like breakfast!! Cheers!!
Great Vid. Im Having a 50th Birthday party in a few weeks and will be making big batch cocktails , this is a great help to decide what im going to make .
I love your vids, they just bring a smile on my face 👍🏻 I make my Sambuca based on a sugarwash distill, some sugar and a bit of anise-essence. Drink it with 3 coffee beans, just lovin it!!
I've only tried one of the main brand rum essences once and it just tasted like essence of celery the good thing to come out of it is me making rum from scratch now and not trying to cut corners with neutral spirit and essences. Keep up the good work that chap 🤘😊
Great episode man! This is one of the reasons why people should have a crack at producing the cleanest spirit possible. Essences are useless if you dont have a clean spirit to start with (except for some of the strong flavours such as black sambuka) I dislike most essences but (for me) a few taste VERY good. I've had to tweak the recipes slightly but well worth it.
Great episode! I'm curious if you mixed the Jamaican dark rum with the spiced rum, that they would balance out what the other is lacking, especially based on your tasting notes.
I have made a couple of batches of “tequila” using blue agave syrup from Amazon. Tequila yeast used. Both batches turned out great. I mean like the equivalent of a $100 bottle of tequila great. This was in my dream.
Great video, Jesse. I'm very new to this caper, but I have to say that without trying them, I am also dubious of essences for spirits that are aged. I've made nice gin, and coffee liqueur, but I will do some more research before choosing a bourbon essence, as I usually drink it neat and I won't be hiding any flaws with mixers or such. Also, Mr Black and Kahlua are not trying to be the same thing, in my opinion. Obviously both coffee flavoured, but I think that's where the comparison should end. Kahlua is much, much sweeter than Mr Black. Put against real Kahlua, I think the Cafelua/Liqueur Mix Type C powder is almost identical. I was very impressed with it. 🙂
Great content and nice to see the other side (down & dirty) given some air time. If you make these essences and let them sit for a week or two, they do get a little deeper in flavor and more palatable.
The Icon shamrock cream and butterscotch are even better than the top shelf ones! Both are great in coffee or hot chocolate. Definitely a dessert! I'm a retailer and my most popular flavour by far is Rye! (Guess what country I'm from) Other top sellers are pretty standard: white, Jamaican dark, Aussie gold and spiced rum, vodka, whiskey, cinnamon whiskey, cafelua, Irish cream. For whiskey and bourbon I find you really need to soak it with oak for a while to give it some body. I made a Kentucky Bourbon soaked in bourbon chips and people really liked it.
I’m a big fan of anise based spirits, so I’ve tried a couple of those anise-based extracts, and you’re right, they’re terrible. You should try making a true, distilled ouzo, you might be surprised at the depth/complexity. Quite tasty. I’ve got a great recipe that I’ve made many time if you’re interested in having a go!
Appreciate your objective view. I have made various extracts and tinctures and have found that some flavor/aroma compounds can get too concentrated, and screw with the overall flavor balance. Many organic flavors and aromas are fugitive and easily oxidize into less appealing forms; coffee for instance.
I'd like to see the rum video. I'd also really like to see you revisit the bourbons on a list #2. I'm not a huge essence guy but haven't completely given up on it either. Love all grain but I must admit it would be nice to just cheat every now and then
Dis you include the thickening kits that go with many of those essence? Makes a difference to the cafelua and many of the others. But great video and the non aged ones certainly are better. Melon liquor, butter scotch, sambuca.
I use blue Curacao (bols blue) tastes the same need base, most need mixers so with those it's almost going to taste like the original. I have only bought a few where you can make 3x750ml bottles but yeah no taste or watery I add oak and age and use grains and molases for whiskey and rums. Essences are fine for cocktails where you adding other things. I love sweet things so make with bases the alternative bases. I make a lovely honey rum made from molases and beehive honey have straight over ice lovely lovely when aged in oak barrel
So there's exactly one thing I use these for: I use a rye whisky flavored one when making rock and rye. And I mostly do that because it's how my grandmother made it and that's what the family expects in it. When I make it just for myself I use real rye whisky and prefer it.
I guess I could see where it could be useful for making some of the mixers, liqueurs, and highly flavored things (like the coffee and spiced rum) but I can see where it’s just be disappointing to try and turn a neutral magically into a different liquor. The essence can only take it so far, imo. Very informative!!
I also have that gin set, found a good cheap rum essence from Australia, I've also bought molasses etc off them, it's cold here in Western Australia too, just caught myself typing and wearing my Still It hoodie,. Sweet vid Jess.
Great content as always, many thanks. I've tried some of these, and there not the best. Maybe time to experiment with our own with the airstill, no what I meme bro 🤞👍
A Smoked All Grain Mash with a bit of 'Still Spirits Finest Reserve Whiskey'(the one in the box) is surprisingly good. Might seem like a waste of grain but I like it, just don't go deep into tails or it becomes too sweet.
Hey 👀Looking forward to Jesse's new corner bar 🍻I haven't tried any essences's yet, but would love to make some rum and try coconut rum essence / Malibu.
Couldn’t agree more on your views on rum, I too just want rum that tastes like real rum. Throw rocks at me if you wish, but I do enjoy a standard Bundaberg rum. Nothing flash or flavour enhanced, just rum
I always make sambuca black and red it’s a hit when I have a few mate’s over it doesn’t last long go thru 2 or 3 bottles easily some essences I won’t touch cos they are not good some are too mild need more flavour but there are some really nice ones out there cheers 🍻
Could try the still spirits whiskey kits. From that you can make a large variety of whiskeys. And there’re not bad, good place to start off you are trying too figure out what whiskies you like.
I love these essences, I can make a single run of neutral, and get many different things from it, I'd have no use for a big run of just a single spirit. this gives me options.
@@Grandpa_RLP it depends on the mix. The Apple brandy makes 3 No 750ml bottles, so I make 1 up at a time. The coconut rum makes a single 1 litre bottle, so I make ½ of it
Enjoyed the video and you're thoughts. I've been stilling with an essencia still for near a decade, sugar wash's and essences mostly, aside from essencia barrel chuncks (which I've found awesome). I feel lazy, and a little more lazy now. Haha but still loving it. Cheers for your content. 😜😜
Jesse i like your videos, try using some UJSSM as a base place on oak for a couple of weeks for a bit of oaking and colour pror to adding essences , and then try the bourbon and whiskey and Rum essences, it give you the back bone that you need for those styles, give it a couple of weeks after mixing before you taste test.
Hmmm, essences. Be interesting to see how they are made, must Google that. I use the Still Spirits Classic American Bourbon. Comes up pretty good for my liking. Though I only do half the recommended strength and add some hooch soaked on oak. Gives it that bit extra woody flavour.
Hey, cool video Jesse.. Let me know if you want to try any of the 'essencia' brand of essences and I'll be happy to post some to you. They do a couple of tequilas that would fit in to your upcoming video. Cheers!
I’ve been using double d essences lately. Linden burger rum is on point. But I will use rum wood for a month before I add it. They make great essences all round. But that’s just my opinion. I’m still really green to this. Like a year into green.
while I've tried them as a stand alone product, I generally don't like them all that much. However, I do keep a few in my "bag of tricks" for when I need to fill out the flavors of a weak spirit. Just a small amount of "bourbon" essence in an aged whiskey that isn't quite living up to what I hoped for can help add some depth to the flavor. It'll never replace the real thing, obviously, but it can help me dial in flavors I want in products that are lacking.
I tried the Still Spirits Tennessee Whiskey essence years ago when I made my first sugar wash and it was alright, it tastes pretty bad compared to my current all grain recipes though. I think they are great for new distillers who want more flavor into their first runs.
I have a question related to beer and Spirit Essence. So I've been looking to brew a few beers and do a comparison but this seems like the perfect video to ask the question. How do you think Rye Whiskey essence would do in a home-brewed beer compared to 2 other beers. One with added Rye malts, one with added Rye whiskey, and of course one with the Rye Whiskey essence. The question is do you think the rye whiskey essence beer would even compare to the other 2? Wondering if it is worth brewing. Thanks for the feedback and keep up the great work!
I think the essences are handy for making swill that you are going to mix with Coke and be an everyday drink. Let's be honest, all grain batches are expensive in terms of ingredients and oaking. They then take a long time to age if you really want the most out of them. No one in the world other than Jesse has a full time job as a home distiller with the resources and time to dedicate to making so many batches of true to the category spirits. Regarding rum - if you live in a cane growing region it's cheap and easy to get molasses to ferment and make the real thing. Try the SBB recipe. You will still get flavour running a molasses wash through a reflux column because there is so much there to begin with. If you like a white rum you can drink it straight off a reflux still and it's a good drop. Oak it for a few months for a "gold" rum and It's also easy to obtain the spices if you want to go that way with it and macerate some flavour into it. Regarding tequila essence - I tried that same Still Spirits silver essence and initially it was just a horrible mix of chemical flavours. I thought I had just wasted a litre of vodka. Came back to it a few months later and it really had settled into something much more tequila like and was much more drinkable. Anyway bottom line I think essences give you a bit of breathing room to be able to have something you can make and drink quickly while preserving those special projects that you want to age and mature without jumping the gun.
How about starting your mash with coffee or tea as a base instead of just water i.e. "manglier tea" from Moonshiners show? Have I missed those videos already?
I don't use much essence anymore. I do still use Liquor Quick Jaktbitter and ABC Cork Pure Brewers Coconut Rum. I think that essence is just not going to be satisfactory for most spirits. On the topic of Gin essence I actually did like Liquor Quick Blue Jewel, it was surprisingly close to Bombay Saphire. Probably the only spirit essence that I did enjoy. Scotch, Burbon, and even Canadian Rye Whiskey just can't be replicated that way. I haven't tried any rum essence, but I imagine it would have the same problem.
hey dude firstly i frigging love what you do im new to the hobby and love gaining knowledge from your videos but mixing rum with rum just sounds like trouble dude 😅
I never use these to make 3 x 750ml bottles - the flavour is a bit insipid. Two bottles is a lot better. Throw a 50ml bottle of chocolate essence in with a stronger batch of the Jamaican rum and you've got something pretty soothing.
I have a question/suggestion/experiment for you... Instead of smoking the grain... Can you smoke the WATER?!?! Like have some peat, or cedarwood, or applewood, etc. and run the smoke through some agitated water in order to have the water TASTE like smoke, without actually modifying the grain? And IF you can... Then this could let you make "smoky" beverages that DON'T use grain!?!?! (Like Mead or Rum! for example!)
Ok cool found a place not far from me. French Brandy, Dry Gin, Single Whiskey and Peat smoke (I guess you add drops for taste) will come early next week. These were 7.98 Cnd ea with the smoke at 5.98. All by Still Spirits.
I've been drink Rum, Whisky, Brandy and Vodka neat for over 35 years and it that time I come to the conclusion that if it is worth drinking THE drink it neat
I had a distilled spirit Kentucky bourbon and that was ok, Better reduced to 35abv. Is there a disaronno one? Nothing that tastes like cheap amaretto though!
Be interesting to mix essences to augment any missing flavours/esters, a little might go a long way. Even an over oaked and smoked batch of whiskey could in itself be an essence to add to something else lacking in that. The possibilities are endless
When you said you could mix the Rum with Rum gave me a chuckle.
Yes please! Would love to see a rum essence review.
I agree with what you say. For me I see it as not costing me 60 a litre for entry level spirits here in Oz. I love a rum and coke and what I make I enjoy. I use wood chips and extras to amp the flavours and it really does improve it.
The best flavours out of the the flavour mixers is to wait 5-7 days. The flavours change alot and the fake flavours tend to dissipate. Still Spirits seem to have better flavour profile so good choice.
I was going to say the same.
I made a Johnny Blue nock off, tasted it after it was made then 3 weeks later, the flavour profile was so different, that goes for all essance flavoured neutrals I've made
@@Schoolofmonkey different as in good or bad?
@@TRUBLUADVENTURES It's way better the longer you leave it.
If you want to smooth an essence out use about 4-5ml of Glycerine in a 700/750ml mix, makes a big difference too.
If you want to speed up the "aging" adding some smoothness use a fish tank aerator and a stainless steel air stone, that helps too, even for a sugar wash neutral.
But nothing beats sticking it in a Demijohn and aging in a dark cool place, letting all the flavors mature.
I was amazed on how much the flavor did change after some time as well.
Would love too see a rum extract only video.. where the flavours have had a week to settle
Hi all, I have been using Still Spirits flavors for a few years & love the spiced one, not so long ago I found Global Flavors, and I now combine 15ml of their Queensland Rum with 15ml of their Queensland Spiced Rum to make up 1.125lt with the neutral I make & from what my friends say I have a winner, to me it is as close as I have been able to make that is so similar to Captain Morgans Spice Rum, they also have just brought out a flavor they call Canadian Club, I do 25ml added to 1lt mix it with lime soda water & it is like you have taken it out of a can.
& yes please Jess can you do one on the rum flavors. Cheers all from QLD
Love this content.
Just a heads up. The classic range from still spirits. (The one in the boxes not little bottles) are all fucking good.
^^^^^^This^^^^^^^^
Actually my best spirit so far is a molasses rum , aged on medium toasted oak chips, (130 proof) w/ simple coconut extract. It is freaking delicious 😍😎👍
I stopped distilling over 10 years ago but when I was experimenting I used to mix several different bourbon or scotch essence together and some of the results were pretty nice. Got a brew bubbling away now and can’t wait to get back into it.
For good coffee liqueur it is super easy to make it yourself, coarsly grind up some coffee, add vodka and water (dial in the proof you like), let sit over night, ad sugar to taste. Depending on what coffee you use you can basically get exactly what Mr. black offers. (might be because that's how they do it as well...). So if you ever made coldbrew coffee, just add some vodka and you know how to make a damn tasty spirit.
Agreed, and you can even experiment with other ingredients. Vanilla extract, orange peel, and brown sugar are all good additions.
First of all, awesome videos. I have been using these essences for a few years now I know your not a big fan but I have noticed that the neutral spirit that you use and also aging these spirits does make a huge difference. I have made the same spirits over many times and the taste does differ almost every time I remake them.
I noticed the same thing. I used a few whisky essences and was very unimpressed when I first mixed it. I put it in the cabinet and came back a few weeks later and the flavor really came to life.
Can you make a good whiskey/bourbon with this from a sugar wash?
Enjoyed this one. I only have a column still and I stick to a TPW to make neutral. I double distilled the neutral and filter and use filtered water too so my neutral comes out nice. I mainly make rum by soaking rum chip in the neutral which works for me. But I do enjoy buying a few essence to make different stuff for cocktails ect. So it's good to see some essence content on here for us lot that haven't progressed to full blown still set ups 👍
I’ve used a few of these to essentially “rectify” home made spirits, rather than adding them to vodka. For example, since I can’t exactly get whole agave pinas, I used agave syrup to make a “tequila” and added just a little essence to round out and boost the flavor. Or maybe you could add the spiced rum essence to a rum base rather than vodka. Might be lazy and/or cheating but not everything needs to be a challenging work of art.
Hi Jesse. Love the podcasts, some have been extremely helpful in my journey. I tried 2 of these essences last year, an Apple Brandy and the Mythical sea beast rum from Still Spirits. Both gave me similar feelings as yours when I made them up. So I put them aside for reprocessing. 6 months later as I was about to add them to a feints run, I tried them again and liked them. So for comparison I made some more of each and they both failed the taste test again. Trick appears to be patience. The Brandy is now my dad's drink of choice over his favourite Armagnac. Now gives a personal touch to his birthdays and Christmases. Although an apple Brandy inspired by you is heading his way soon. See how that fairs. Keep up the good work. 👍
"Experimenting with flavours" is exactly why I've been making several extracts to add to me homebrewed mead. Spiking your brews gives great ideas for the future.
As someone quite new to distillation, I reckon you're bang on with your use cases for the essences. They're ok for cocktails, and you can bang out a dozen bottles in a dozen different flavours from a sugar wash in not much time at all. But I think time is the most important factor here. Aging takes time, these are drinkable now. My opinion is, why not have both? Have essence flavoured stuff and have from scratch made product aging.
Kia ora from Australia.
Loving the content ☺️
Would love to see that rum comparison video 👌
A rum episode would be great mate, my personal preference is prestige navy rum.
All of us come here for the love of the spirits and like the spirits we are all different and that's what makes it fun!! Just because it's not your love it is someone's. Great video thank you
Hi Jesse. Great video. I have had a similar experience with essences. The sweet ones seemed pretty good. All the other ones just seemed thin and watery. Leaving it a couple of weeks seemed to make a little difference, but none of them seemed “like for like”. The summer cup (Pimms) was the best for me.
I used some of the stuff to make a spiced rum from a sugar wash. For that it was fine. Good enough to share with my friends who want to try something homemade. Definitely not the same as the stuff I put in my barrel and aged.quick and easy has a time and place though.
Awsome video man! Okay you can thank me later but, take that Butter scotch and pour 1/2 full in a shot glass and full the rest up with Irish whiskey like Jameson and Chase it with Orange juice. It tastes just like breakfast!! Cheers!!
Great Vid. Im Having a 50th Birthday party in a few weeks and will be making big batch cocktails , this is a great help to decide what im going to make .
I love your vids, they just bring a smile on my face 👍🏻
I make my Sambuca based on a sugarwash distill, some sugar and a bit of anise-essence. Drink it with 3 coffee beans, just lovin it!!
great video. I started out using the escenceses, they are very convenient, love them.
I've only tried one of the main brand rum essences once and it just tasted like essence of celery the good thing to come out of it is me making rum from scratch now and not trying to cut corners with neutral spirit and essences. Keep up the good work that chap 🤘😊
Great episode man! This is one of the reasons why people should have a crack at producing the cleanest spirit possible. Essences are useless if you dont have a clean spirit to start with (except for some of the strong flavours such as black sambuka) I dislike most essences but (for me) a few taste VERY good. I've had to tweak the recipes slightly but well worth it.
Excellent video and very interesting ... I am going to try a few of these and see how I get on ....
Great episode! I'm curious if you mixed the Jamaican dark rum with the spiced rum, that they would balance out what the other is lacking, especially based on your tasting notes.
Love your videos mate learnt a heap from them. That Tshirt at the end of this vid is gold 👍
Thanks for your honest opinion. Ripped and merry whilst enjoying the tasting sounds like a good afternoon to me.
Would love a detailed rum essence guide when you have time man. Cheers
I have made a couple of batches of “tequila” using blue agave syrup from Amazon. Tequila yeast used. Both batches turned out great. I mean like the equivalent of a $100 bottle of tequila great. This was in my dream.
Hi John, I'd love to know more on the process if you have time please.
@@friedfishfury very simple. The “tequila yeast” is the key. It takes about two weeks to ferment. I have a 10 gallon stainless steel fermenter.
Great video, Jesse. I'm very new to this caper, but I have to say that without trying them, I am also dubious of essences for spirits that are aged. I've made nice gin, and coffee liqueur, but I will do some more research before choosing a bourbon essence, as I usually drink it neat and I won't be hiding any flaws with mixers or such.
Also, Mr Black and Kahlua are not trying to be the same thing, in my opinion. Obviously both coffee flavoured, but I think that's where the comparison should end. Kahlua is much, much sweeter than Mr Black. Put against real Kahlua, I think the Cafelua/Liqueur Mix Type C powder is almost identical. I was very impressed with it. 🙂
Great content and nice to see the other side (down & dirty) given some air time. If you make these essences and let them sit for a week or two, they do get a little deeper in flavor and more palatable.
The Icon shamrock cream and butterscotch are even better than the top shelf ones! Both are great in coffee or hot chocolate. Definitely a dessert! I'm a retailer and my most popular flavour by far is Rye! (Guess what country I'm from) Other top sellers are pretty standard: white, Jamaican dark, Aussie gold and spiced rum, vodka, whiskey, cinnamon whiskey, cafelua, Irish cream. For whiskey and bourbon I find you really need to soak it with oak for a while to give it some body. I made a Kentucky Bourbon soaked in bourbon chips and people really liked it.
Hey Jesse, I also like to mix Rum with... Rum.
I’m a big fan of anise based spirits, so I’ve tried a couple of those anise-based extracts, and you’re right, they’re terrible. You should try making a true, distilled ouzo, you might be surprised at the depth/complexity. Quite tasty. I’ve got a great recipe that I’ve made many time if you’re interested in having a go!
Appreciate your objective view. I have made various extracts and tinctures and have found that some flavor/aroma compounds can get too concentrated, and screw with the overall flavor balance. Many organic flavors and aromas are fugitive and easily oxidize into less appealing forms; coffee for instance.
Super interested to see more on toquilla, as you say, making it yourself in Aus/NZ would be a hell of a mission.
"if you mix it with rum, or whatever else you mix rum with" awesome, I love you sir :)
I'd like to see the rum video. I'd also really like to see you revisit the bourbons on a list #2. I'm not a huge essence guy but haven't completely given up on it either. Love all grain but I must admit it would be nice to just cheat every now and then
With the TEQUILA Silver essence
Is good to make it great add some Agavea syrup from countdown
Try it
20mls per bottle
Dis you include the thickening kits that go with many of those essence? Makes a difference to the cafelua and many of the others. But great video and the non aged ones certainly are better. Melon liquor, butter scotch, sambuca.
I really enjoy the Dark rum and the Single Whiskey from Still Spirits. But I also never drink booze strait.
I love putting in vanilla in my home distilled tequila.
Great sipping tequila
I use agave syrup from costco for my tequila.
I've had essences in the draw for ages not really knowing what to do but will defiantly try them now 😀
I tried the still spirits pink grapefruit gin essence and it's pretty good in a Negroni which is the only gin based cocktail I like
I use blue Curacao (bols blue) tastes the same need base, most need mixers so with those it's almost going to taste like the original.
I have only bought a few where you can make 3x750ml bottles but yeah no taste or watery I add oak and age and use grains and molases for whiskey and rums.
Essences are fine for cocktails where you adding other things.
I love sweet things so make with bases the alternative bases.
I make a lovely honey rum made from molases and beehive honey have straight over ice lovely lovely when aged in oak barrel
So there's exactly one thing I use these for: I use a rye whisky flavored one when making rock and rye. And I mostly do that because it's how my grandmother made it and that's what the family expects in it. When I make it just for myself I use real rye whisky and prefer it.
I guess I could see where it could be useful for making some of the mixers, liqueurs, and highly flavored things (like the coffee and spiced rum) but I can see where it’s just be disappointing to try and turn a neutral magically into a different liquor. The essence can only take it so far, imo.
Very informative!!
I also have that gin set, found a good cheap rum essence from Australia, I've also bought molasses etc off them, it's cold here in Western Australia too, just caught myself typing and wearing my Still It hoodie,.
Sweet vid Jess.
* 9 tastes in "You know it's good when it has a mutha fucken PIRATE!"
What rum essence did you find ? Thsnks
Great content as always, many thanks. I've tried some of these, and there not the best. Maybe time to experiment with our own with the airstill, no what I meme bro 🤞👍
A Smoked All Grain Mash with a bit of 'Still Spirits Finest Reserve Whiskey'(the one in the box) is surprisingly good.
Might seem like a waste of grain but I like it, just don't go deep into tails or it becomes too sweet.
Hey 👀Looking forward to Jesse's new corner bar 🍻I haven't tried any essences's yet, but would love to make some rum and try coconut rum essence / Malibu.
I make (distill) regular Rum then add the spiced essence it works for me
Yes, please do a video on comparing rum extracts. We trust your palette .
Couldn’t agree more on your views on rum, I too just want rum that tastes like real rum.
Throw rocks at me if you wish, but I do enjoy a standard Bundaberg rum. Nothing flash or flavour enhanced, just rum
I always make sambuca black and red it’s a hit when I have a few mate’s over it doesn’t last long go thru 2 or 3 bottles easily some essences I won’t touch cos they are not good some are too mild need more flavour but there are some really nice ones out there cheers 🍻
Could try the still spirits whiskey kits.
From that you can make a large variety of whiskeys.
And there’re not bad, good place to start off you are trying too figure out what whiskies you like.
I love these essences, I can make a single run of neutral, and get many different things from it, I'd have no use for a big run of just a single spirit. this gives me options.
Do you find you have to use the whole bottle or can you make half batches?
@@Grandpa_RLP I make 500ml bottles up, or make the whole bottle and give some to my family
@@AndyHudson So you use the whole small bottle all at one time never making 1/2 batches?
@@Grandpa_RLP it depends on the mix. The Apple brandy makes 3 No 750ml bottles, so I make 1 up at a time. The coconut rum makes a single 1 litre bottle, so I make ½ of it
Enjoyed the video and you're thoughts.
I've been stilling with an essencia still for near a decade, sugar wash's and essences mostly, aside from essencia barrel chuncks (which I've found awesome). I feel lazy, and a little more lazy now. Haha but still loving it.
Cheers for your content. 😜😜
Jesse i like your videos, try using some UJSSM as a base place on oak for a couple of weeks for a bit of oaking and colour pror to adding essences , and then try the bourbon and whiskey and Rum essences, it give you the back bone that you need for those styles, give it a couple of weeks after mixing before you taste test.
Prestige Tequila at half the recommended ratio is the closest to real tequila I’ve found.
Great videos mate 🥃
Y'all simply have to try salted caramel corn and salted caramel apple. I did both and put them in small barrels. I was amazed
Hmmm, essences. Be interesting to see how they are made, must Google that. I use the Still Spirits Classic American Bourbon. Comes up pretty good for my liking. Though I only do half the recommended strength and add some hooch soaked on oak. Gives it that bit extra woody flavour.
Hey, cool video Jesse.. Let me know if you want to try any of the 'essencia' brand of essences and I'll be happy to post some to you. They do a couple of tequilas that would fit in to your upcoming video. Cheers!
I’ve been using double d essences lately. Linden burger rum is on point. But I will use rum wood for a month before I add it. They make great essences all round. But that’s just my opinion. I’m still really green to this. Like a year into green.
Jesse, Costco in Aus is selling Blue Agave Nectar so could probably make your own Tequila.
while I've tried them as a stand alone product, I generally don't like them all that much. However, I do keep a few in my "bag of tricks" for when I need to fill out the flavors of a weak spirit. Just a small amount of "bourbon" essence in an aged whiskey that isn't quite living up to what I hoped for can help add some depth to the flavor. It'll never replace the real thing, obviously, but it can help me dial in flavors I want in products that are lacking.
I tried the Still Spirits Tennessee Whiskey essence years ago when I made my first sugar wash and it was alright, it tastes pretty bad compared to my current all grain recipes though. I think they are great for new distillers who want more flavor into their first runs.
Hi love your channel! Could you try to still skittles?
Sundays are for picking stones (!)
(subtext on Letterkenny seemed to be getting hammered)
I have a question related to beer and Spirit Essence. So I've been looking to brew a few beers and do a comparison but this seems like the perfect video to ask the question. How do you think Rye Whiskey essence would do in a home-brewed beer compared to 2 other beers. One with added Rye malts, one with added Rye whiskey, and of course one with the Rye Whiskey essence. The question is do you think the rye whiskey essence beer would even compare to the other 2? Wondering if it is worth brewing. Thanks for the feedback and keep up the great work!
I think the essences are handy for making swill that you are going to mix with Coke and be an everyday drink. Let's be honest, all grain batches are expensive in terms of ingredients and oaking. They then take a long time to age if you really want the most out of them. No one in the world other than Jesse has a full time job as a home distiller with the resources and time to dedicate to making so many batches of true to the category spirits.
Regarding rum - if you live in a cane growing region it's cheap and easy to get molasses to ferment and make the real thing. Try the SBB recipe. You will still get flavour running a molasses wash through a reflux column because there is so much there to begin with. If you like a white rum you can drink it straight off a reflux still and it's a good drop. Oak it for a few months for a "gold" rum and It's also easy to obtain the spices if you want to go that way with it and macerate some flavour into it.
Regarding tequila essence - I tried that same Still Spirits silver essence and initially it was just a horrible mix of chemical flavours. I thought I had just wasted a litre of vodka. Came back to it a few months later and it really had settled into something much more tequila like and was much more drinkable.
Anyway bottom line I think essences give you a bit of breathing room to be able to have something you can make and drink quickly while preserving those special projects that you want to age and mature without jumping the gun.
Day 24. Hey jessi. Could you make a distilled video on Planter's Honey Roasted peanuts or fused whiskey?
Rewatching this... what about adding them to a wash or to a barrel to age them.... i think they would help get to a true product for home distilling.
A little Jamaican Rum essence in a molasses rum is superb
Most definitely do the rum video
Do a smoky peated Islay! There is one on Amazon and I'm curious about it.
Have you done freeze distilled applejack yet? Could be an interesting video with a different technique for ppl without a still.....
maybe do another video with the same flavours after they have sat for a month or 2 and see if they got better
24:40 you can tell he's lit 🤣
How about starting your mash with coffee or tea as a base instead of just water i.e. "manglier tea" from Moonshiners show? Have I missed those videos already?
Hey bud I was wondering if running those threw your lil po still would help even out the odd flavors
I would love to hear what you think of the Spiced rum Essence when you add it to your Pirate Rum instead of a vodka base.
I don't use much essence anymore. I do still use Liquor Quick Jaktbitter and ABC Cork Pure Brewers Coconut Rum. I think that essence is just not going to be satisfactory for most spirits. On the topic of Gin essence I actually did like Liquor Quick Blue Jewel, it was surprisingly close to Bombay Saphire. Probably the only spirit essence that I did enjoy. Scotch, Burbon, and even Canadian Rye Whiskey just can't be replicated that way. I haven't tried any rum essence, but I imagine it would have the same problem.
Jesse, do you think if you made the rum from scratch and oaked a little and then added those to finish it off would that be better?
I'm honestly going to try this in the next few days, got the infuser sticks, the flavour sachet and sugar wash going.
I somethimes drink dry vermouth on rocks, sometimes with a citrus wheel as a garnish, on a hot afternoon.
hey dude firstly i frigging love what you do im new to the hobby and love gaining knowledge from your videos but mixing rum with rum just sounds like trouble dude 😅
Hell Blue Agave anywhere outside of the couple of Mexican county's where its grown is tough.
I never use these to make 3 x 750ml bottles - the flavour is a bit insipid. Two bottles is a lot better. Throw a 50ml bottle of chocolate essence in with a stronger batch of the Jamaican rum and you've got something pretty soothing.
I have found that you have to let the spirit with the essence mature for about a month. Then it tastes better.
I have a question/suggestion/experiment for you... Instead of smoking the grain... Can you smoke the WATER?!?! Like have some peat, or cedarwood, or applewood, etc. and run the smoke through some agitated water in order to have the water TASTE like smoke, without actually modifying the grain? And IF you can... Then this could let you make "smoky" beverages that DON'T use grain!?!?! (Like Mead or Rum! for example!)
Skittles! Meme spirit, see the rainbow, drink the rainbow!
to add on to the people that want a rum essence episode, i would be interested to see your thoughts on the coconut rum essence.
In my limited experience, these essences will improve with 2-4weeks to "marry" in the bottle. Cheers
Ok cool found a place not far from me. French Brandy, Dry Gin, Single Whiskey and Peat smoke (I guess you add drops for taste) will come early next week. These were 7.98 Cnd ea with the smoke at 5.98. All by Still Spirits.
I've been drink Rum, Whisky, Brandy and Vodka neat for over 35 years and it that time I come to the conclusion that if it is worth drinking THE drink it neat
I had a distilled spirit Kentucky bourbon and that was ok, Better reduced to 35abv.
Is there a disaronno one? Nothing that tastes like cheap amaretto though!
Be interesting to mix essences to augment any missing flavours/esters, a little might go a long way. Even an over oaked and smoked batch of whiskey could in itself be an essence to add to something else lacking in that. The possibilities are endless