Tag: Flavoring process

Although marketed as a food item, certain Crown Maple product listings indicate their bourbon barrel-aged maple syrup contains up to 2% alcohol by volume. This trace amount of alcohol is a byproduct of the flavor-infusion process where the syrup is aged in used bourbon barrels.

White Claw has dominated the hard seltzer market since its 2016 launch, with sales soaring over 275% in one year alone. But what gives this bubbly beverage its distinctive, natural-tasting fruit essence without an overpowering sweetness or artificial taste? The secret lies in a proprietary brewing process combined with natural flavors and sometimes real fruit juice concentrates.