• Impart a perfect replication of barrel aromatics without the lengthy process of barrel ageing
• Consistent, repeatable results every time without the need to blend various barrels of product together
• Infuse oak aromatics into beer in minutes. Safe for use with low alcohol beers as there's no risk of infection that comes from barrel ageing beer below 12% ABV
• Increase the perceived quality of your wine without drastically increasing production overhead or lead time
• Eliminate the expensive, compounding loss of the "Angel's Share"—spirits typically lose 5-10% of their volume in barrels due to evaporation

Made with amburana barrels that contained Cachaca, a traditional Brazilian sugarcane spirit. Highly aromatic, exotic, and completely unique! A warm and seductive blend of vanilla, almond and backing spice, with notes of cinnamon, maple syrup, caramel, and butterscotch.

Like cinnamon, amburana contain coumarin. Do not use more than 5,000 parts per million in beverages.

Aroma Science's internationally-patented Evaporative Extraction™ technology naturally captures complex aromatics from wine and whiskey barrels to create aroma profiles that are perfect copies of the original barrel source. Use to balance and boost oak aroma in beer, wine, spirits, ciders, seltzers, and traditional, reduced proofed, and nonalcoholic ready-to-drink cocktails.

Typical recommended dosing in beer & wine is approximately 1.5-6 mL per gallon and anywhere from 6-60 mL per gallon with spirits. See AromaSciences.com for detailed dosing recommendations for Beer, Wine, and Spirits.

• Ingredients: Ethanol, Water, Amburana
• Made in the USA