Posted on 06/12/2018 6:59:18 PM PDT by Rebelbase
Castoreum is a yellowish, strong-smelling secretion that comes from the castor sacs found near the base of a beaver’s tail. It’s an FDA-approved food additive, and hey, you can now get whiskey that’s flavored with the stuff.
That knowledge comes courtesy of this piece from Food & Wine’s Mike Pomranz, which spotlights a nice little beaver musk whiskey made by Tamworth Distilling of New Hampshire. Fear not, castoreum is an FDA-approved food additive. That’s actually how this spirit came about. Tamworth’s team was looking to develop a new spirit, and in hopes of securing a speedy all-clear from the Alcohol And Tobacco Tax And Trade Bureau, they went straight to the FDA’s list of ingredients that are already considered safe. Castoreum understandably caught their attention.
Tamworth’s head distiller, Steven Grasse, said in a statement provided to Food & Wine that “there was a time when it was ubiquitous and used widely as a flavoring agent and in perfume… I was curious what would it taste like in one of our unreleased bourbons from Tamworth Distilling—so we tried it, and it worked beautifully.”
(Excerpt) Read more at thetakeout.com ...
Nothing new. Whiskey and beaver have always gone together well.
It’s not only used in Raspberry flavors, but also in Oriental fragrances. Like Shalimar.
Point of fact it’s the beaver castor that are dried then ground and macerated in alcohol at 16 to 24 ounces to 1 gallon.
The longer it’s stored the better it becomes. Good Tincture of Castoreum should be aged at least 90 days or longer.
That nothing, when Oblowme was President, he was serving Iranian Special Reserve Fermented Camel Piss.
Not any worse than this...from Wikipedia
Kopi luwak or civet coffee, is coffee that includes part-digested coffee cherries eaten and defecated by the Asian palm civet. Fermentation occurs as the cherries pass through a civet’s intestines, and after being defecated with other fecal matter, they are collected.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal’s digestive tract altering the composition of the coffee cherries.
Although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching €550 / US$700 per kilogram.
Bahaha!
Yep.
The “New Economy” of castoreum flavored spirits will provide hundreds, maybe thousands, of new job opening for “beaver tail milkers.”
I suppose the inventors of this delicious new drink have the opening logistics taken care of with large tame beaver farming enterprises. I may even convert my Labrador Retriever Ranch franchise to Beaver Farm Franchising.
And then will come the “organic beaver tail milkers’ who go out in the wild to find and milk their beavers.
The ingenuity of American Free Enterprise can never be taken for granted.
Are free range beavers more "sustainable"? I would hate to think I was getting my beaver butt extract from a farmed beaver.
No, just no.
The “New Economy” of castoreum flavored spirits will provide hundreds, maybe thousands, of new job opening for “beaver tail milkers.”
I suppose the inventors of this delicious new drink have the opening logistics taken care of with large tame beaver farming enterprises. I may even convert my Labrador Retriever Ranch franchise to Beaver Farm Franchising.
And then will come the “organic beaver tail milkers’ who go out in the wild to find and milk their beavers.
The ingenuity of American Free Enterprise can never be taken for granted.
Think of it as akin to catfish farming bro. It takes all the stink and muddy taste out and leaves you in the store with a tasty. scientifically raised product at a good price.
I mean how much does it cost you per trip to catch a mess of catfish. (Take out the serenity factor of the time away from the wife and kids}
Not many folks will capture and milk a beaver on the free range.
creepy if it turns out that ‘Scotch’ has similar scottish ‘secretions’
Heh - some of those ‘single malts’ taste pretty strange ...
Booze and cooze.
We are are are really winning.
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