Research company Campden BRI has 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 flavour, truffles are among the world’s most prized culinary delicacies. Black Moth only uses the most expensive winter truffles and wanted to increase the intensity of the flavour of their truffle vodka, so turned to Campden BRI for help.

Geoff Taylor, Campden BRI’s wines and spirits expert, drew on his 30 years’ experience of supporting the alcoholic drinks sector through analysis, production and quality assessment, to develop an innovative and highly effective method.

Taylor, explains, “We assessed various methods to maximise the amount of flavour extracted from the truffles. While the method we chose is secret, our laboratory and sensory analyses confirmed that it quadruples the truffle flavour.”

Paul Amin, owner of Black Moth comments, “Campden BRI discovered an ingenious and cost effective solution for us to make the most of an extremely precious raw material. It completely avoids the use of artificial flavourings by maximising the effect of the natural flavours in the truffle. And because of the amount of truffle we have to use – and its price – the solution is extremely cost-effective, providing a significant return on the investment in the research.”