Skip to main content

Fentiman's - part deux


You might already know [otherwise just read my last post], that Fentiman's Botanical Tonic Water taste great.
And I mentioned, that I am not totally convinced of the other flavours... Let me now and here explain why.

First to the great ones: Rose Lemonade is really nice... however I have to come across one rose drink, which doesn't taste really good. A couple of years I have reviewed [and tried] Sence - also a drink which is based on Bulgarian roses - and it was lovely. Fentiman's Rose Lemonade is not different - maybe slightly too acidic. Anyway - it is just great [however also very simple to replicate - citric acid, sugar syrup, carbonated water and rose water is all what you need...].

The Curiousity Cola is also nice - it is a bit more standalone and unique as other cola sodas- but hit the right spots. Only problem still is: the original just taste better and - well like the original.
Cherrybark Cola - is another good soda. While I've expected it to taste like cherry cola, it rather taste like cherry infused Dr. Pepper. But natural and better. I am not a big fan of the Dr. - however the Fentiman Cherrybark could convert me... you just need to really like cinnamon- as this is one of the predominant aromas.

Now - to the ones, which I don't prefer - but I also say why [and that my "dislike" is not necessarily a bad thing]: Fentiman's Victorian lemonade taste like a lemon soda with lemon juice. Strong acidic and with a quite pronounced sour lemon character. However the reason, why I don't prefer it, is the "brewed" taste. For me it taste, as you would let a lemonade stand too long in the warmth. These aromas are just ticking the buttons in my head, which are usually reserved for "the beverage which are past their freshness". I tried to "ferment" lemonade with a probiotic culture "harvested" out of yoghurt and I ended up with a very similar result. This is great for me to see, as I thought, the fermentation was not good - hence I was on the right way. On the other side, I am just not up to the taste [yet?].

For me even worse is the Fentimans Mandarin & Seville Orange Jigger. It taste extremely close to the result, what you get, when you ferment orange juice. And while there are a ton of people in the internets who love it - I am not one of them. It just taste off for me... I just think, that pruno (prison wine) might taste similar...

Also not my taste: Dandelion & Burdock. There - not the fermentation aromas are disturbing. But in my eyes, it is not a flavour, which "comes together". There are some burdock and/or dandelion beverages around, which taste ok. But I believe that root beer or sarsaparilla beverages have an overall better, rounder, fuller and yes- better taste. Anyway Fentiman's Dandelion & Burdock seems to be not a round recipe, but might just try too hard to create a complex drink.

One of the holy grails: Ginger Beer.
I dare to say, that I like it, but don't love it! I believe, that homemade fresh ginger beer [or ginger soda, if you want] is just so much better. The brewing doesn't really bring anything great to the party.
I have grown my "ginger bug" at home - but was never so sure about its taste. Again Fentiman's reassured me, that I am not on the wrong way - because Fentiman's Ginger Beer just smells and taste like the heavily fermenting ginger bug. Which is again slightly off.

I will soon post the rest of the flavours.

It really seems, that the "clear" sodas [or non fruity] sodas of Fentiman's taste fresher and not as brewed as the ones, which contain some fruit [or other vegetal] matter. And maybe I am on to something, as fermentation practice suggest, that you should filter the drink as much as you can for a good result.
Fentiman's is using ginger bug to brew their sodas - which might be or might not be the perfect symbiosis of microorganisms.
I believe, that they are not yet at their perfection. They could try to use other microorganisms to get other characters in some of their brews [kombucha scoby, water kefir tibicos etc]

Like previously reviewed Tonic is definitely great - and until cinchona bark [or natural extract] becomes widely available, it is one of the few tonics which are really worth to upgrade with.
Like said, the only downside is slightly too small bottle, which makes it tough to drink a properly measure drink.

The rose lemonade, was the most surprising for me. While not perfect, it is different and very enjoyable, bravo. And yes the colas are also nice.

I believe, that there definitely has to done some more testing with fermented beverages - and this seems not only apply for me personally but also for commercial brands like Fentiman's.

At this point, I am just happy, that there is a brand, which is different enough, to stand out of the average joe sodas of the multinational brands!




Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…