Following the Still Spirits method, you make alcohol using sugar, yeast, carbon and drinkable water, to produce an extremely clean alcohol, to then be flavoured.
You can then add flavourings to the drink to replicate the specific characteristics of your favourite whiskey, bourbon, rum, gin or whatever you like.
For some of our spirits, it's actually best to let them mature for at least 1 to 2 weeks (even longer is better) to get the best out of the flavouring, especially for the spirit flavours. Whiskeys and dark rums get even better with time. We have aged a whiskey for a year and it tasted much smoother than a freshly flavoured one.
Liqueur and cream liqueur flavourings can be consumed immediately (or after storing for a few hours) as the sugary base carries the flavour well.