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Honey hits alcohol’s sweet spot

Buzz, November 27, 2015

Glengoyne webHere at Plan Bee, as eco-innovators we’re always tracking up and coming trends. Already this has helped us to identify a number of new products such as our exclusive Keralan Cinnamon Infusion variety. This strong south Indian spice permeates through our award-winning honey to leave a spicy after note, which tastes like Christmas in a jar.
One area where such flavour trends are more marked is the alcohol industry. Already numerous bourbons and whiskies are turning to a cinnamon infusion.
But we wouldn’t be earning our ‘eco-innovator’ tag if we weren’t pushing the boundaries and turning these trade reports on their head. At the very end of last year renowned Swiss flavouring and fragrance manufacturer, Firmenich came out with its proclamation for Flavour of the Year 2015, and that flavour was (drum roll)… Honey. Tick.
Jack Daniels and Jim Beam had blended it with their bourbon, and Irish whiskey maker Bushmills produced their Irish Honey whiskey. But what could we do as an elite producer of award-winning honey? Turn it upside down, work with one of Scotland’s most sustainable distilleries and come up with Great Taste award-winning Blossom Honey blended with Glengoyne 10-year old malt whisky.
Over the last few months the product has proven extremely successful, with visitors to the BBC’s Good Food Show and other recent events snapping up the product. Most notably our whisky infusion is now being sold in Japan and in Switzerland’s exclusive Globus department store.
To find out what all the fuss is about visit our Origin Honey website: www.originhoney.com