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Three Words: Beaver Secretion Whiskey

Three Words: Beaver Secretion Whiskey

Source  Castoreum is a yellowish, strong-smelling secretion that comes from the castor sacs found near the base of a beaver’s tail. It’s an FDA-approved food additive, and hey, you can now get whiskey that’s flavored with the stuff.

That knowledge comes courtesy of this piece from Food & Wine’s Mike Pomranz, which spotlights a nice little beaver musk whiskey made by Tamworth Distillingof New Hampshire. Fear not, castoreum is an FDA-approved food additive. That’s actually how this spirit came about. Tamworth’s team was looking to develop a new spirit, and in hopes of securing a speedy all-clear from the Alcohol And Tobacco Tax And Trade Bureau, they went straight to the FDA’s list of ingredients that are already considered safe. Castoreum understandably caught their attention.

Tamworth’s head distiller, Steven Grasse, said in a statement provided to Food & Wine that “there was a time when it was ubiquitous and used widely as a flavoring agent and in perfume… I was curious what would it taste like in one of our unreleased bourbons from Tamworth Distilling—so we tried it, and it worked beautifully.”
I’d like to know who the person was that figured out why and how to milk a beaver.  Then I’d like to ask that person, how they went about milking their first beaver.  Was it conscious?  Did the beaver enjoy the milking?  Did he enjoy milking the beaver and did the beaver liked being milked?  And to think to eat it or put it in oatmeal.  Did they think of that too?
I know what you’re waiting for but you’re not gonna get it.
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