Bovril Beef Stock Cubes 12 x 10 g

Product Information

Probably would have been even better with a few more years of age but it works extremely well as is.

Nose: same ballpark, same kind of combo, but a little more on grilled meat, brake fluid, truffles, and gunpowder.Pinesap, resins, needles… But then again, the distillate keeps singing loud and clear in the background. The bottle was made from thick, aqua green glass and contained a codd marble inside that helped keep the fizz in when the bottle was placed on its side. SNP MP Mhairi Black said the strangest thing thrown at her during the independence referendum was a Bovril cube. Oranges, touches of tonic wine, caraway and cinnamon, a drop of Dutch genever (I owe you a very large genever session), and nice notes of mint-flavoured liquorice. And do not expect any long notes, as we’ve really got many such white rums that we’ve accumulated over the last two years.

It’s been said that family businesses usually take the long view, while corporations and public companies are rather obsessed with short-term profit. Nose: typical vanilla and limoncello plus acacia honey and butterscotch that are to be found in any unpeated malt whisky that are ex-first-fill bourbon. M. This one’s much rougher, kind of dirty, hot and raw, but water should improve these things, let’s see.Always liked Belize’s Travellers, it’s just that I think it’s not the most characterful spirit on earth. Mouth (neat): not bad at all, and indeed, the agave comes through, rather as a soft floral combination, we’re far from the most hardcore mezcals here. Better than even put into meat or soya mince Bovril makes a lovely hot drink when you are or have been ill and need strength building back up again.

Nose: in the style of the 12 at first, but of course, there’s more complexity, here more herbs and teas, for instance. Extra low tides so far this year have meant the chance to wade further out into the Thames mud than usual and find items that are normally just out of reach. I know I’m regularly tasting indy HPs on these pages but there’s no shortage at the moment and they’re so often pleasurable and fun.Estery on the one side, rounder and lighter on the other side, with some fine vanilla-y wood keeping it tight and coherent. Nose: a little hot and a little burnt, with notes of pineapple juice, sweet cider, and simply sucrose. Large quantities of beef were available across the British Dominions and South America, but transport and storage were problematic. If you want to enjoy Bovril as a hearty drink, you can add one teaspoon of the paste to a mug of hot water, and the meaty-flavour will dissolve to make a wholesome beverage for a cold day. Let’s simply try a recent Edradour, which of course is unpeated, and this brand new 15yo Ballechin that’s just been/about to be released.

Unfortunately, on an early morning February mudlark when I took this photo below, the lights of the Oxo Tower (just in front of the hideous tower block known as One Blackfriars) had well and truly gone out…. A second extra low tide in February, where I hadn’t actually found very much when mudlarking, saw me rolling off the Thames Foreshore in the City of London just as the tide was starting to come back in. A rather delicate texture but the balance between lighter ointments and medical notes with crystallised citrus peels and herbal cough mixtures is pretty excellent. Rain water, seawater, lime juice, brine, ripe bananas, fish, almonds… Mouth (neat): we’ve known some Cuban aguardiente that used to be kept in some private cupboard in Cienfuegos (I’m being smart)… With water: there’s a wee cologne-y side but that’s nothing and that would go away.I know I've brought marmite in the last week but not Bovril, it's not something to do with this melamine thing in china is it because they've withdrawen all the white rabbit chew sweets from our local tescos because of that?