Bovril Beef Stock Cubes 12 x 10 g

Product Information

Or: Beef up your cooking by crumbling it in with the other ingredients from your best meaty recipes. Blood oranges are to be found, while you won’t find any in the rhums o the isles, also the traditional pineapples and bananas.

Nose: it’s not unusual that casks that have naturally dropped under 50% when still very young would be very good. A popular advertising campaign followed with brightly coloured posters publicising this product to the public. Pumpkin soup, caraway liqueur, rotten bananas, mouclade (spicy mussels pot), sorrel soup, more model glue, other rotting fruits… Well this one talks! Nose: I’m not absolutely certain I’m finding clear notes of sake, but indeed it is very fermentary, bready, and pretty yeasty. Nose: a bit of sweet mustard and leather blended with some dry white wine, with a few metallic touches, that’s very Jura in my book.You are, in effect, making an extract, and you have extracted some of the soluble chemical components of the plants, including micro-nutrients like vitamins.

Despite the popularity and longevity of Bovril, the name is also used as a general synonym for bullshit. Bitter beer, amer-bière… Comments: I think I like it even better than the one I had tried around 2016. 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.Bovril is the trademarked name of a thick and salty meat extract paste, similar to a yeast extract, developed in the 1870s by John Lawson Johnston. We’ve already tried a short few 1969s, especially a wonderful 1969/2004 (WF 91) and an even greater 1969/2011 (WF 92), so big hopes here… Colour: amber. Mouth (neat): it’s really heavy, dense, with loads of ginger and macha tea, grass, even more artichokes and bitter vegetable, then a sweeter side, with oranges, that does not quite manage to make it properly rounder. Let’s remember this is 1st fill Lafite wood, while Lafite would only fill their barriques once, so it’s pretty active wood.

They then reportedly asked Johnston, who had emigrated to Canada by then, to devise a form of "canned beef" that would supplement the standard fare.

At this point we’re having the feeling that Aksashi sits somewhere between Kavalan and unpeated Chichibu, no? 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. Mouth: excellent, but the oak really feels a lot, with pine-y flavours, saps, raisins, walnut stain, dark chocolate, and really a lot of over-infused black tea, old-samovar style. Citrons, touches of cranberries… Finish: long, a tad smoother, and not too peppery although the tannicity would remain pretty huge.

Also dill, wild carrots, soy sauce… With water: some saponification happening, and you need a lot of time to get rid of those notes, this time.

With water: not the first time I notice that Chichibu swims very well – even the craziest finishes do.