Oak explosion in drinks
Suffolk-based Treatt, which was established in London in 1886, has developed a solvent-free water-based oak flavour extract using sustainably sourced wood chips.
In recent months, there has been a rise in interest in unique oak flavour combinations in branded vodkas, as well as within other spirit categories, says Douglas Rash, Treatt’s vice president of global sales.
‘Expansion’
“There has also been expansion within some specific categories, to include new developments, such as moonshine spirits,” Rash adds.
Treatt’s patented controlled toasting and water-based method provides a natural alternative to existing solvent-based extraction, says Rash. This means manufacturers can avoid residual solvent issues when reformulating products for the spirits and ready-to-drink market sectors, he adds.
High-quality aged oak is used in the manufacturing process, including French and American oaks. The chips are also toasted to varying levels, providing the authentic flavour profiles usually attained by charring oak barrels for storing spirits.
‘New experience’
“Wood is a very complex material and, if processed correctly and treated with respect, it can unlock a whole new experience in the area of taste,” adds Rash.
Both French and American oak wood chips are sustainably sourced and air dried for two years before being slowly toasted, using the patented process. “The quality remains consistent in comparison with traditional cruder methods, which can be difficult to dose correctly to get a consistent flavour profile in the finished product,” says Rash.
