A winning combination of the classic Jack Daniel bourbon with the sweetness and flavour of honey, enjoy chilled and over ice neat.
1 Top Shelf Ambrosia Cream essence
1 Top Shelf Liqueur Base A
1 Sachet Classic Tennessee Whiskey
300 ml of spirits soaked on bourbon staves/chips
1. Combine sachet of Classic Tennessee whiskey and Ambrosia cream essence in a jug, add base pack A and 300ml of the spirit that has soaked on the bourbon chips/staves.
2. Top up the jug with vodka or neutral spirit to 1.125 L.
3. Mix well, decant into a 1.125 L bottle and enjoy.
Best enjoyed chilled over ice.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.