Summer 2013 Root Beer Project, Post 12

Wade’s Root Beer.

INGRDIENTS: Carbonated Water, Cane Sugar, Natural Flavors, Caramel Color, Sodium Benzoate, Phosphoric Acid.

The interesting thing about this Root Beer is a strong Caramel-like flavor in the finish. I am not sure if this means Wade’s are using natural caramel color from burned sugar (tastes like it), or if it is one or more of the Herbs/Roots.

“In our Root Beer we use only pure cane sugar and no artificial sweeteners or corn syrup. You’ll taste sassafras (the root in root beer), vanilla, anise, and wintergreen. Customers enjoy our recipe because it is distinctive yet has the familiar taste of root beer they know and love from childhood.”

In any case, this is my favorite “modern” Root Beer so far, and also seems to be the least sweet (no coincidence there!)

Interesting herbs and spices up front and then that crazy Caramel/butterscotch finish.

Just what I want out of a “craft” Root Beer. 5 out of 5 Barrels.

Salt Fish and Ackee with Bakes.

Miss Ollie’s is just about my favorite restaurant right now, and this version of Salt Fish & Ackee with “Bakes” is my favorite dish I’ve had there to date. We were mopping the plate with our Bakes (basically fried biscuits) and defending it furiously from the servers’ attempts to take it away. Mmmm…