Beverage recommendations: Best served with: cognac and brandy, rum, world whiskies, tequila and mezcal, oak-aged spirits, chartreuse and bitter liqueurs, sherry and vermouths, hot chocolate and tropical fruits.

Cooking recommendations: meats and vegetables seasoning. Brines, marinades and sauces - a spice cabinet in a bottle! Replaces vanilla extract in baking and pastry recipes.