Unlocking truffle flavour for Black Moth vodka

We have developed a method for Black Moth to boost the flavour extracted from European Périgord truffles - the key ingredient in the brand´s truffle vodka.

Due to both their elusive nature and delicious flavour, truffles are among the world´s most prized culinary delicacies. Black Moth wanted to increase the intensity of the flavour of their truffle vodka, so turned to us for help.

Geoff Taylor, our wines and spirits expert, drew on his 30 years´ experience of supporting the alcoholic drinks sector to develop an innovative and highly effective method. The all-natural characteristic is a key part of Black Moth´s brand identity, and so using an artificial truffle flavour was not an option.

Ingenious and cost effective solution

We assessed various methods to maximise the amount of flavour extracted from the truffles. Whilst the method finally decided upon is confidential, our laboratory and sensory analyses confirmed that it quadruples the truffle flavour. This is an ingenious and cost effective solution for Black Moth to make the most of an extremely precious raw material, maximising the effect of the natural flavours in the truffle.

Paul Amin, owner of Black Moth commented, "The method not only enhanced the flavour of our flagship product, it has also massively increased the use and efficiency of our most expensive raw material. This wouldn´t have happened without the expertise and technical support of Geoff and his team at Campden BRI."

Contact: Support
+44(0)1386 842000
support@campdenbri.co.uk