Bovril Beef Stock Cubes 12 x 10 g

Product Information

The original cube was perfect for a single cup of drink, it was dry to the touch and crumbled easily. In 1870, Hiram Codd invented and later patented the famous Codd bottle which made a huge difference to drinks companies producing these carbonated drinks. Still a lot of oak – you can’t get rid of this much oak just by adding water – but some nicer and easier citrus manages to make it through. I have never got into Bovril as a drink like many people enjoy, but on bread, or toast, or with molten butter meandering through the pores of a toasted crumpet. In any case, this is fabulous, let’s only hope this baby won’t suffer from many a very old whisky’s fate, you know, great fresh nose, woody and drying palate.

At times it feels a tad imbalanced but works very well with water and there’s no denying its many spicy thrills. Always liked Belize’s Travellers, it’s just that I think it’s not the most characterful spirit on earth.

years later, on Christmas Day of 1902, and far, far away near the South Pole, Captain Scott and Ernest Shackleton supped on a cup of Bovril after a chilling four-hour march.

M. This one’s much rougher, kind of dirty, hot and raw, but water should improve these things, let’s see. Our yeast supply was constrained with the alcohol ban during lockdown and the production of Bovril (that uses significantly less yeast to produce) was prioritised,” they explained. Beyond the singular floral tones that are hardly ever found in whisky, it’s the additional earthiness that brings (moderate) success, although you could not avoid a feeling of ‘premixed spirits’. That should be forbidden, a minimum of, say 250 bottles per bottling should be enforced after Brexit. Mouth (neat): exceptional, rich and yet refreshing, with touches of Turkish delights and litchis at first, then olives and tar, then engine oil and liquorice.Nose: much softer and gentler than the Guadeloupean, a tad earthier, but also rounder, with lower definition, I would say. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. We’ve already tried a short few 1969s, especially a wonderful 1969/2004 (WF 91) and an even greater 1969/2011 (WF 92), so big hopes here… Colour: amber. Cod liver oil, engine oil, olive brine, fisherman’s rope, woodruff, wormwood, verbena, clams, crushed strawberries… With water: impeccable freshness.

Apparently, let’s see… Mouth: it’s good, rather Cuban-style, light and grassy, with good cane-iness, a thin body, and seemingly nothing repulsive or poisonous. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.It was mostly buried underneath what had once been a chalk barge bed and it took some while to gently ease it out of the chalk and mud with my trusty trowel.

I don't just use for gravy but a lovely tasty cup of it before I go to bed a couple of nights a week. This is a perfect example, it’s just terrific, on samphires, capers, rainwater, and green lemons (not lime). The Unilever careline fella said he's a big fan of the original cube and hopes the decision would be reversed.If we’re anywhere near the fabulous Rivière Bel’Air, we’re in for a treat with this Heart of Cane, even if this very cuvée is said to be softer. It’s different, very muddy, a bit bacterial, with notes of rotten fruits (bananas and others), new Chinese plastic (bisphenol, phthalates and friends), a curious kind of paraffin that smells of.