Earlier this month, we sat down with Mindy, our Team Supervisor to chat about all things ginger beer. Mindy is responsible for mixing our ingredients and has been making drinks with us at Luscombe for over 20 years now (so definitely the right person so speak to)
We asked Mindy, why is it so important that we mill our own ginger? 🫚
'Milling our own ginger means we have full control over taste, it has meant that over the years we have been able to fine tune recipes and processes, milling the ginger in a specific way to extract maximum flavour.’
‘For example, when we first mill a batch of ginger, we extract about 70% of its fiery taste. We then take the left-over ginger pulp and blend this two or three times which is key. These extra steps mean we can extract all of the flavour and significantly reduce waste.'
He also explained that 'during the years we have improved the process in other ways, for example, we have learnt that we have a short 2-hour window to process ginger, the longer you leave it around, the more it dries-out and loses its intense flavour, so the care that we take here is key.’
‘You can’t get this authentic ginger taste from buying in syrups and concentrates, it has to be done in this specific way and with the best ginger you can source, which is organic Peruvian.’
All of this expertise, care and attention, means when you pick up a bottle of Luscombe, you are experiencing a truly crafted drink that doesn’t compromise on taste 🔥
