A classic flavour of malty whisky, mixed with the bite of the alcohol, makes this a perfect option for flavouring, with the added bonus of extended shelf life! 

Using alcohol concentrates 

An alcohol concentrate is the perfect solution for extending shelf life of your product, whilst also imparting the unique flavour of whisky into your product. Perfect for a rich ganache. 

Christmas puddings, fruit cakes that need feeding and a jug of whisky sauce for the table: Label 5 is a whisky for the bakers' side of the season as much as the chocolatiers'. It is a blended Scotch whisky, aged for three years, with an amber colour, and our culinary version is bottled at 60% vol in a 1l bottle and a 5l jerrican.

Strength is where the value lies. Whisky's flavour tracks its alcohol, so at 60% vol you need just two-thirds of the whisky a 40% recipe would use. That is a third less liquid in every batch, which keeps a ganache or buttercream thick, helps it last longer and makes each litre go further.

Working With Label 5 Scotch Whisky

Add it towards the end of a recipe, once the mixture has cooled, so less of the whisky evaporates. To feed a fruit cake, spoon a little over the cooled cake, wrap it well and repeat every week or two until it is time to ice it. For a whisky sauce or a caramel, take the pan off the heat before you stir the whisky in, and taste before adding more, as the flavour builds quickly at this strength.

Ideas to Try 

Scotch goes well with dried fruit, orange, honey, ginger, coffee and dark chocolate.

• Christmas pudding with a whisky sauce
• Whisky fed fruit cake
• Whisky and coffee truffles
• Honey and whisky caramel
• Orange and whisky bread and butter pudding
• Ginger and whisky dark chocolate ganache