Yes. The base product is a regular wine/whisky/sake. The added flavour compounds are food-grade. The flavour compounds are the same ones that occur naturally in wine/whisky/sake. They are present in a concentration you would also expect to find them in wine/whisky/sake.

Wine/sake kits: the samples can be kept at room temperature up to four weeks after the preparation date. When refrigerated, they can be kept slightly longer than four weeks.

Whisky kits: the samples can kept at room temperature up to three months after the preparation date.

The samples are best assessed at room temperature. Some flavours may be more difficult to pick up at cold temperatures.

We ship tasting samples across the European Union.

You can. The bottles behave just like other opened wine bottles; you can keep them for longer if there is more volume of wine left in the bottle. You can use refrigeration or preservation tools such as Private Preserve to extend the shelf life once the bottles are no longer completely full.

Wine: we use a neutral tasting wine. Examples of white wines are Veneto Pinot Grigio or unoaked Chardonnay. Examples of red wines are Chilean or Languedoc Merlot. The base wine is subject to change.

Whisky: we use a whisky with a neutral flavour profile. This is typically a Blended Scotch Whisky of 40% ABV. The base whisky is subject to change.

Sake: a neutral Junmai sake. The base sake is subject to change.

The flavour compounds are sourced from commercial vendors, laboratories and research institutions. They are not sourced from commercial sniffing kits such as Le Nez du Vin.

Some of them are of natural origin, some of them are of synthetic origin. In practical terms, this is irrelevant. Their purity is so high that the natural version cannot be discriminated from its synthetic counterpart.

The contents of the vials are not intended for direct consumption, but after addition to wine, the wine is then safe to smell and to taste.

They should be kept refrigerated. Even better is to keep them in the freezer.

Positive flavours in white wine: Examples are Pinot Grigio, Soave or unoaked Chardonnay.

Wine faults: A neutral white wine (examples above). I would advise against using a red base wine (especially flavour #8 will appear very weak in a red wine).

Positive flavours in red wine: a neutral red wine. Examples include Chilean Merlot or Cote-du-Rhône.

Typically you make the flavour additions on the same day as the tasting. If you add the flavours to a bottle, you could add the flavours one day in advance of the tasting.

Just like any opened wine bottle, the wine will only keep for a few days.

Most flavours will remains noticeable, with the exception of wine faults #4 methyl mercaptan (reduction), as this compound volatilises easily.

We ship the flavouring vials worldwide.

The flavour compounds are sourced from commercial vendors, laboratories and research institutions. They are not sourced from commercial sniffing kits such as Le Nez du Vin.

Some of them are of natural origin, some of them are of synthetic origin. In practical terms, this is irrelevant. Their purity is so high that the natural version cannot be discriminated from its synthetic counterpart.