date:Mar 05, 2019
and mashups being created in bars are going into food. People are asking how can we use spirits and have these menus where the bar and the menu are linked and make sense?
Maggie Harvey, new product development manager for Mizkan America, said manufacturers are developing unique flavors using moonshine, bourbon and whiskey in unexpected combinations.
The nature of alcohol and its solubility in both water and fats allow flavors to be carried into meats from the marinade, she said.
Some example