Black Moth only uses the most expensive winter truffles and wanted to increase the intensity of the flavour of its truffle vodka, so turned to Campden BRI.
“We assessed various methods to maximise the amount of flavour extracted from the truffles,” said Campden BRI’s Geoff Taylor. “While the method we chose is top secret, our laboratory and sensory analyses confirmed that it quadruples the truffle flavour.”
Source: Campden BRI
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