Whitley Neill Banana & Guava Gin 70cl

Product Information

The Bananaman, as he calls himself, told us that there are 30 different varieties of bananas in Uganda and that they had 15 of them growing on the property. He doesn’t use all of them to make banana juice, though. The banana juice goes on to become beer, wine or gin, depending on the process that it is put through, so the bananas used for that are specific and come from a recipe of certain types that his father started many years ago. Gin YVY Mar has a wonderful mix of spice and citrus tones, which come from botanicals unique to Brazil. That fabulous flavour profile works so well with the smooth, sweet banana elements in this recipe. Strain the liquid to remove the bananas, making sure to squeeze out every drop of vermouth. Pour the vermouth into a sterilised bottle.

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee The key to the best-tasting DIY flavoured gin is using quality, fresh (and ideally, seasonal) produce. A mix of Kahlua, banana liqueur, milk, and pineapple juice with cherries on top creates a remarkable drink that’ll remind you of sunsets at the beach. We say: Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier.As I don’t belong under that category, I like to switch things up and give it a nice banana flavor.

A green banana consists of mostly starches and has a very low sugar content. Only as the fruit continues to ripen, enzymes in the banana skin help to convert starches into sugar. A ripe banana has a very high sugar content of over 20% – sometimes even up to 30%. That is more than in apples, pineapples and most other fruits. The base of waragi distillate can be made from either cassava, bananas, millet or sugar cane, depending on the crops grown in the region. The most popular (besides the branded Uganda Waragi) are Lira Lira and Kasese. Lira Lira is made mainly from cassava flour and cane sugar, and is named after the town of Lira. Kasese, named after the town of Kasese, is a potent banana gin. Waragi may also be known as "regular" or "super." Since removing the banana skins means removing the source of enzymes that converts starch into sugar that can be converted into alcohol, adding glucoamylase enzymes to your waragi mash helps break down remaining starch into sugar. Absolutely loved this gin….tried it as a reinvented old fashioned with rum. Couldn’t get enough of it and was disappointed when the small bottle ran out.The extra banana flavor punch: Peel a banana and cut into thin slices. Add it to the distillate for around 5 days. This adds a delicious banana aroma and is our favorite banana moonshine flavoring. Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu We say: Banana notes often found in whisky enhanced with a generous splash of banana liqueur. Don't expect a sweetie, despite the liqueur, this remains a dry spirituous old fashioned. Traditional toffee bananas are deep-fried, but this is a lighter version, served with caramel sauce The banana moonshine wash may still produce quite some foam during the distillation process. So don’t fill up the still too much to prevent the foam from messing up your still. The secret here is to slowly heat up the temperature of the wash.

In April 2010, 80 people died from multiple organ dysfunction syndrome after drinking waragi adulterated with a high amount of methanol over a three-week period in Kabale District. [8] [9] [10] Many of the deaths were blamed on the reluctance of people to openly admit their relatives had been drinking it, allowing the abuse of the substance to continue. [9] [10] When revelations came about houses were searched, with around 120 jerrycans uncovered. [10] Once you’ve added your desired flavors and tastes, it is time to make your very strong spirit drinkable. Mostly, this means around 80 proof. Don’t dilute the liquor in one day as this may spoil your final product. Add a little bit of condensed water each day to get the proof down around 5% ABV per day. a b "80 people die of methanol-laced gin in Uganda". The Gazette (Montreal). 23 April 2010. Archived from the original on 27 April 2010 . Retrieved 23 April 2010. Just leave white. This is also a good option – it will taste great and it is not absolutely necessary to flavor it. Each bottle is wax sealed and our 20cl & 70cl bottles are lovingly hand stamped with our bee emblem.

When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. Close to 80% of the Waragi today is made in Uganda. A large glass of this unregulated liquor goes for approximately 25 cents, making it easily accessible for Ugandans.