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Myrrh Botanical

Myrrh Botanical

Myrrh botanical

Myrrh botanical a gum-resin extracted from a number of small, thorny tree species of the genus Commiphora. Used throughout history as perfume, incense and medicine. A reddish-brown, bitter-tasting substance with a strong, spicy aroma.

Also used in distilling in a few different ways. Notably used as a flavoring agent, a clarifying agent, or as a way to remove impurities.

  • Flavoring agent: It obtains a strong, slightly bitter flavor that can be used in spirits. It can be added to the mash before fermentation, or to the wash after fermentation. The amount used will depend on the desired flavor wanted.
  • Clarifying agent: Using to clarify distilled spirits by binding to impurities and suspended solids. Helping to improve the clarity and taste of the spirit. Typically added to the wash after fermentation and before distillation. Removed from the wash after distillation.
  • To remove impurities: This is because myrrh has a high affinity for certain impurities, such as heavy metals and organic compounds. Use it to remove impurities, it is typically added to the wash before fermentation. The myrrh then removed from the wash after fermentation.

It is important to note that myrrh can have a strong flavor, so it is important to use it in moderation. It is also important to experiment with different amounts of myrrh to find the desired flavor profile.

Because Ketelkraal provides you with all the information.

Here are some tips for using myrrh botanical in distilling:

  • Start with a small amount of myrrh and taste the distillate as you go.
  • Do not use too much myrrh, as this can make the distillate too bitter.
  • Experiment with different amounts of myrrh to find the desired flavor profile.
  • Be careful not to overheat the myrrh, as this can release toxic compounds.

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