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Old 07-14-2011, 11:07 AM   #11
Jul 2011
Bellingham, WASHINGTON
Posts: 6
Liked 2 Times on 2 Posts

We might have to agree to disagree on this one. I find that anise provides a rich and complex black "licorice" flavor to the drink, and it is very prevalent in Barq's.
Wintergreen provides a very minty flavor-and Mug is overwhelmingly minty. I like it to Pepsodent toothpaste, Wint-o-Green Life Savers, and Winterfresh gum. It provides a cooling sensation(as minty things usually do), and I detect almost none of that in Barq's.
The only other culprit I can think of is possibly Nutmeg. Nutmeg usually provides an aromatic quality to foods it is included in, and somewhat of a "sting" in the mouth like allspice and clove. While it is possible those last two are used as an ingredient in Barq's, if they are present it is very minimal, or washed out by the HFCS...
I'm still going to say it's anise or nutmeg. I'll be brewing my own batch of Root Beer soon here, and I'll be using both wintergreen and anise, maybe even nutmeg. Even so, I want to go make some teas out of anise, wintergreen and nutmeg separately to see what kind of flavors/mouth feels/aromatic qualities each as.

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Old 07-15-2011, 12:00 PM   #12
Jun 2011
Memphis, TN
Posts: 150
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I agree about the winter green it has a totally different flavor. I am including anise in my next brew

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Old 07-15-2011, 02:00 PM   #13
I prefer 23383
Pumbaa's Avatar
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 76 Times on 56 Posts

Originally Posted by dunnright00 View Post
but it's not that simple . . . add the caffeine to the spice mix. Without the combo you wont ever get their "bite"

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