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‘Alcohol is a poison’ that needs honest warning labels: Senator Brazeau
(www.canadianaffairs.news)
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You burn off the alcohol anyway. Just use cheaper extracts or juices.
I've never used extracts before. Do you just reconstitute it? How does it fair in taste? I like making Japanese style sauces as well as french style reductions. I feel like this would be a very niche product outside of the common wines.