Bovril Beef Stock Cubes 12 x 10 g

Product Information

Nose: much softer and gentler than the Guadeloupean, a tad earthier, but also rounder, with lower definition, I would say.

Ripe bananas, balsa wood, macadamia nuts, hints of smoked salmon, gorse and honeysuckle, fresh cane juice… It is intriguing, let’s dig further… With water: some paraffin, fresh concrete, books, engine oil… that’s all good! 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. There’s a more layered, honeyed sweetness and the medicine, peat and herbal notes have pretty much merged. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. In 1874 he won a huge contract from the French Government to supply the French army with one million tins of beef, enabling him to experiment further with the offcuts and refine his liquid beef product to make it more concentrated.

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. Cod liver oil, engine oil, olive brine, fisherman’s rope, woodruff, wormwood, verbena, clams, crushed strawberries… With water: impeccable freshness. We did try the Ajo and Perejil cubes that you recommended and they were excellent, thanks for that tip. I’ve tried the 25 several times in the past and always thought it was extremely good (WF 86-89) but not exactly great, partly because of its low A. I have never got into Bovril as a drink like many people enjoy, but on bread, or toast, or with molten butter meandering through the pores of a toasted crumpet.

Comments: I think it's cool that they would keep their style with this expression, and not bury their unusual spirit under tons of oaks of all provenances and sorts.At one time, Bovril was served at soda fountains as a “bracing drink” right along-side typical soda offerings. They also leave grease in your cup, the others didn't do this so a mug in a work van or pack didn't really need washing often. Nose: a little harsh at first (varnish), with quite some toasted oak too, then rather leaves and stems (not unseen in sherry finishes) and pencil leads and shavings. So, this little Abelha is pretty grassy, it’s got these typical fermentary notes, notes of olives, agave, mead, old white Bourgogne, a touch of wood smoke… So it’s very nice, just a tad shy and that’s probably the lower strength. Nose: this baby’s much rounder, rather less on brine-y cane juice, and more on pineapple liqueur, and perhaps mangos.