About this deal
Bovril can be made into a drink (referred to in the UK as a " beef tea") by diluting with hot water or, less commonly, with milk. There are currently others similar babies around, but naturally, no one will tell you the truth about them (or only after a few dry martinis in a hotel bar, which takes some credibility away anyway). Loads of bitter oranges and grapefruits, then those flinty notes, as well as some blackcurrant jelly. By 1909, it wasn’t just explorers and soldiers that took strength from Bovril - hundreds and thousands of football supporters up and down the country were gulping down steaming hot cups of Bovril. Been back on the shelves since the end of the BSE crisis when the beef was replaced with yeast extract.
Cod liver oil, engine oil, olive brine, fisherman’s rope, woodruff, wormwood, verbena, clams, crushed strawberries… With water: impeccable freshness. I've no idea if the club gets a percentage of sales or not but even if they don't they will still get an income from the refreshment stalls in the form of some kind of rent. A hot cup of Bovril was famously sipped by Captain Scott and Ernest Shackleton when during their journey to the South Pole. These early bottles are reassuringly chunky with a dent at the base indicating their pre-war age, a design factor that continued into the 1920s as there was a shortage of glass. Large quantities of beef were available across the British Dominions and South America, but transport and storage were problematic.
With water: dead bacteria, cheeses, tar, rotting Chinese fruits (no I won’t mention Durian), more acetone… Mouth (neat): so funny, so unusual. In fact, by this time, Bovril was so popular with Brits that an electric advertising sign was erected in London’s Piccadilly Circus. In 1871, a Scot named John Lawson Johnston won a 'canned beef' contract to feed Napoleon's troops with his invention "Johnston's Fluid Beef". Nose: this is pretty fragrant, resinous, rather around tiger balm and eucalyptus at first, before it would become a little balsamic and tarry, with touches of latex, new Wellies, tyres.
Inside some of us is a thin person struggling to get out, but they can usually be sedated with a few pieces of chocolate cake. Sure it’s not very deep, nor complex, and neither is it spectacular, but it’s precise, like an old well-taken-care-of Swiss watch. Maybe my tastebuds have changed, but I find a lot of foods too salty for me now, or maybe I'm just using it as an excuse to have another beer. I’m so glad I could change my mind, it’s true that the first Favorites I could try, quite some years or decades ago, were heavily sauced-up, Plantation-style.Single estates or parcels make even more sense with cane than with barley, but ‘singular’ doesn’t obligatorily mean ‘better’. The new sections are now product driven, so if you are looking for a Strawberry Jam and not sure of the brand you will be able to discover we have over 40 different types, to suit your taste and size requirement. That’s the thing, you could never achieve proper terroirness with molasses, you need pure fresh cane juice. Mouth: the oak’s already started to take over, but it’s like John Coltrane’s latest lost tapes, not his best, but still the real thing. But I say those are not sufficient reasons to disregard Jura, and I remember very vividly quite a few stunners bearing that name.