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Edwards Essences Eduardo’s Mezcal Tequila … Earthy, with deep notes of wild herbs, wet earth and smoked agave
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Add 1 – 4 ml per 700ml to enhance and improve the woody oak, aged character of your favorite classical spirits.
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A unique blend of coffee and chocolate with Jamaican Rum. Works with spirit to produce that well known Jamaican Liqueur.
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Based on Bourbon with smooth Whisky Liqueur with a hint of apricot works well on the Rocks, or with mixers. Makes up 1.4 Litres
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Delicious Salted Caramel Liqueur makes 1.4L
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Smooth, dreamy and beautifully creamy ginger kisses will take your tastebuds to a whole new level of deliciousness. Best served on the rocks.
Mixing Instructions:
.With 630 ml of Vodka or alcohol base (38%)
Add 50ml of Edwards Essences
Add 350 grams of white sugar
Add 490ml UHT longlife cream or use a cream liqueur base (400 grams)
Makes 1.4 litres -
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The Unmistakeable Flavour, Aroma and Texture of the Greek Isles. This Product Makes Up 3.5 Litres.
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A golden Rum with a typical Queensland character and an undertone of slightly burnt molasses. Makes up 3.5 Litres.
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This premium vodka is characterised by its fresh, clean, smooth tasting flavour and produces a spirit that will mix well with most fizzy drinks and fruit juices.
Makes 3.5 litres
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Edwards Brandy makes 3.5litres
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A rich full flavoured Jamaican Rum. With hints of natural spices and a smooth finish. A true traditional Caribbean Rum.
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Kookaburra Gin made with Australian Style Botanicals Makes 3.5L
Add 10ml (2 Caps) to 700ml of Vodka or alcohol base 40% -
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Colonial Club Whisky is a premium Canadian Style Whisky – Makes 3.5L
Add 10ml (2 caps) to 700ml of vodka or Alcohol base at 40%. -
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A classic dry Gin with a fresh clean taste of Juniper and citrus neatly rounded with angelica and coriander spices. Mix with tonic water and a slice of lemon and sink into bliss.
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Edward’s Cattle Dog Peanut Butter Whiskey essence is a game-changer for whiskey enthusiasts. This essence captures the rich, nutty flavour of peanut butter combined with the smooth warming notes of whiskey.
