Bovril Beef Stock Cubes 12 x 10 g

Product Information

Nose: I thought the 10 was much more interesting, here the spirit starts to get buried under oak spices and fig jam. Bovril continued to function as a "war food" in World War I and was frequently mentioned in the 1930 account Not So Quiet: Stepdaughters of War by Helen Zenna Smith. Nose: ah this typical sooty note, not quote smoky, or at least not quite peaty, rather around coal, then sour cigars, soot, ashes, shoe polish, diesel oil… Once again we’re on the axis of the waxy, which, as well know, starts in Campbeltown. Bovril Roast Potatoes - Upgrade your Sunday roast by coating your chopped potatoes in Bovril and oil before placing them in the oven. These small but tasty cubes pack a punch of deep, savoury taste that can transform any dish into a mouthwatering meal.

Mouth (neat): not bad at all, and indeed, the agave comes through, rather as a soft floral combination, we’re far from the most hardcore mezcals here. I've got a 500g knorr tub from Switzerland exactly the same stuff inside the cubes but probably 1000% better value for money.In 1912, two hundred women went on strike at the R White factory at Waltham Cross, protesting over the reinstatement of an unpopular supervisor.

Johnston instead came up with a thick concentrate of salty beef that could be either eaten as a spread on a slice of bread or dissolved in hot water to provide a savoury drink - the product he had earlier created in Edinburgh - and the rest they say, is history. Bovril has survived into the twenty-first century and is today owned by Unilever who also sells a number of Bovril bouillon products under the Knorr brand. Otherwise you may find it way too dry and austere, almost like a movie by Lars von Trier or Robert Bresson. Notes of Demerara sugar and rum, raisins and prunes, whiffs of incense, liquorice, pu-erh tea, caraway, cinnamon… The lower strength already shows, but let’s be honest, this is a beautiful, pretty complex nose.

Bovril also produced concentrated, pemmican-like dried beef as part of the British Army emergency field ration during the war. At this point we’re having the feeling that Aksashi sits somewhere between Kavalan and unpeated Chichibu, no? Olives, lemons, green pepper, overripe bananas, cane juice, tar, earth… With water: more fruits this time, especially grapefruits. Now that Bloomberg have posted a rather strident public warning ('That Expensive Japanese Whisky May Be Mostly Scotch') about all those Japanese whiskies that are only partially Japanese, or sometimes not Japanese at all while the hardcore chatting whisky enthusiasts had been commenting on those issues for decades – including here - it’s time to have a little bunch of very carefully selected proper samurais, don’t you think!

Nose: some sucrosity – hope that’s not the PX – and curious notes of Bacardi-esque rum - hope that’s not the PX. Bovril is a thick beef and yeast extract that's been warming the nation with its beefy taste since 1886. If you want to enjoy Bovril as a hearty drink, you can add one teaspoon of the paste to a mug of hot water, and the meaty-flavour will dissolve to make a wholesome beverage for a cold day. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

With water: there, some seawater, lemon juice, notes of pointed cabbage, sour fruit juices… Finish: rather long, but curiously thin(nish). Wonderful chocolate, glazed chestnuts, walnut liqueur, zest macerate, a touch of chilli, gravy, chicken soup, stewed mushrooms, more bitter oranges… Finish: rather long, dry, leathery, chalky, umami-y (someone’s got to find a new word), with the usual bitter oranges in the aftertaste.