Wondering about maltose syrup and powder as an ingredient in English bitters. Read that it's sometimes used commercially in the UK. Anyone ever use it? If so, where is it available in the US? So far My understanding is it's used as an adjunct much like table sugar but won't impart the cider-like flavors.
Sit tight, hold the fort, keep the home fires burning. And if we're not back by dawn...call the president.