Ever since I had the chance to try termites on a jungle trip in the Caribbean, my perception of flavor has changed. They tasted like carrots, only much more intense than the vegetable itself, as the insects have a higher concentration of the carotene that gives the plant its flavor. Now, this doesn’t mean that Sparklys Hard Seltzer contains insects. I just wanted to illustrate how something we don’t associate with a flavor at all can taste more like it than the actual thing. Which brings us to the much-heralded natural flavors:
Within the European Union and Switzerland, this term refers to a flavoring substance or mixture obtained from plant or animal raw materials using physical, enzymatic, or microbiological processes. The substance must be identical to that which exists in nature. Although there are further regulations there as well. Vanilla extract or vanillin, for example, may only be declared as a natural flavor if it was produced using genetic engineering. The starting materials for such flavors can be just about anything, including bacteria, fungi, or enzymes; for instance, flavors that taste like peach, coconut, or nut can be produced from mold cultures, and natural raspberry-flavored aroma is usually derived from cedar wood oil. Contrary to all prejudices, by no means can just anything be thrown into flavors and called natural. While flavors extracted from crude oil used to be labeled as natural, there are now strict guidelines, regulations, and controls in place. Only the best goes into our Sparklys. We steer clear of the bullshit.
See for yourself now just how natural our flavors are and how light they are on the finish. Order your Sparklys Hard Seltzer right here or find us at the following retailers.
