since the alcohol is necessary to sterilize the mixture as it ages, though I've heard that in that case it mellows out after being aged for a few months.
Hmm I can understand why they put alcohol in it, besides it being a major component in texture and flavor...
I should note that's the traditional/origin recipe, where it's all made up at the end of summer/early fall and sits until the middle of winter. Most of it now is the pasteurized non-alcoholic mixer sold in stores in December.
Hmm I can understand why they put alcohol in it, besides it being a major component in texture and flavor...
I should note that's the traditional/origin recipe, where it's all made up at the end of summer/early fall and sits until the middle of winter. Most of it now is the pasteurized non-alcoholic mixer sold in stores in December.