Bundaberg Sarsaparilla

Back on the top­ic of sar­sa­parilla is Bundaberg Sarsaparilla. It’s brewed over three days from sar­sa­parilla root, liquorice root, vanilla beans and molasses.

The res­ult­ing drink is lightly car­bon­ated with a deep brown-black col­our. Consumed ice-cold, it has lightly sweet notes of car­a­mel fla­vour in the head that are well bal­anced by vanilla notes with a hint of liquorice emer­ging in the body, leav­ing a sweet car­a­mel fin­ish and faint liquorice fla­vour in the after­taste. The light car­bon­a­tion in this drink las­ted through to the last sip when con­sumed leis­urely, allow­ing the sar­sa­parilla fla­vour to shine through without mask­ing the fla­vours with its fizz. Minty notes of win­ter­green are absent, but the com­bin­a­tion of the slight sharp­ness from the liquorice and bub­bly effer­ves­cence made for a refresh­ing fla­vour of bal­anced sweet­ness. D and I can­not fault this well-roun­ded sar­sa­parilla.

This bottle of Bundaberg Sarsaparilla con­tained 375 ml. It was bottled in Australia and was pur­chased in Sydney, Australia in 2017