Hawksburn Malt Whiskey and Dry - Zero Sugar - Ready to Keg Kit
€10.02
Preis bei Onlinekauf
Kostenloser Versand
30 Tage kostenlose Rückgabe
Verkauft und versendet von iota-solutions.fr
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€10.02
Preis bei Onlinekauf
Kostenloser Versand
30 Tage kostenlose Rückgabe
Verkauft und versendet von iota-solutions.fr
30 Tage kostenlose Rückgabe Details
Produktdetails
| Artikelnummer | 232631035 | Erscheinungsdatum | 2026/06/21 | Listenpreis | €10.02 | Modellnummer | 232631035 | ||
|---|---|---|---|---|---|---|---|---|---|
| Kategorie | |||||||||
Delicious depth of flavours coming from malts and grain whiskies that make up the Impressence Malt Whisky Spirit Flavouring, pairing that with a finely tuned crafted dry ginger ale.
Gluten Free
Mix up a KL02899 19L Ball Lock Keg or a Half Size KL02882 9.5L Ball Lock Keg of classic Johnnie Walker Inspired Whisky and Crisp Dry Ginger Ale at home with ease with the fully formulated Red Label Scotch Whiskey & Dry (Zero Sugar) Kit by Impressence, Simply mix, carbonate and enjoy!
This kit can be made in two alcohol strengths.
Hawksburn Malt Whiskey and Dry - Zero Sugar: 6.6% ABV
Overproof Hawksburn Malt Whiskey and Dry - Zero Sugar: 9.5% ABV
For a lower alcohol variant simply add less VINKA Extra Dry Cocktail Base.
For best results ensure the beverage is fully carbonated before consuming and allow the keg to condition over 1-2 weeks as the flavour will mellow and improve over time.
For step by step mixing instructions and what each kit includes please see the Product Downloads Tab > Recipe Instructions Sheet.
Hawksburn Malt Whiskey and Dry - Zero Sugar: 6.6% ABV
Overproof Hawksburn Malt Whiskey and Dry - Zero Sugar: 9.5% ABV
For a lower alcohol variant simply add less VINKA Extra Dry Cocktail Base.
For best results ensure the beverage is fully carbonated before consuming and allow the keg to condition over 1-2 weeks as the flavour will mellow and improve over time.
For step by step mixing instructions and what each kit includes please see the Product Downloads Tab > Recipe Instructions Sheet.
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