The herb/berry components of gin are probably both easier to replicate in NA and more recognizable on the palette.
I believe whiskey flavors are generated by the grain component in the mashbill (corn/wheat/rye) pre-distillation and the aging process after. Guessing it's much, much harder.
If you're a fan of sour beers, I've seen one (Barrell brothers I think) where they remove the alcohol from a traditionally produced beer using a vacuum. Apparently the alcohol is then repurposed into canned cocktails. It's pretty cool and surprisingly delicious.
/ Phil
npub16x…krlev
2023-05-07 12:58:34
in reply to nevent1q…qgdp
Author Public Key
npub16xl2pttkg4r72we23v4f9wzcvagd43d9ltmkzegkneqdx5qqjyjqvkrlevPublished at
2023-05-07 12:58:34Event JSON
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