What term is used for the process of adding artificial flavouring to a spirit?

The process of adding artificial flavoring to a spirit is known as cold compounding. This method involves blending a base spirit with flavor ingredients to achieve the desired taste profile without the application of heat. It is commonly used for creating flavored spirits and liqueurs, where the essence of the flavoring agents is incorporated directly into the spirit.

In contrast, hot infusion involves heating the mixture of spirit and flavoring materials, extracting flavors through heat, which is not the method for adding artificial flavors. Maceration is a process that typically involves soaking flavoring materials in a base liquid at room temperature or slightly warmed, allowing the flavors to leach into the liquid over time, but it also is not specific to artificial flavors. Flavor distillation involves the direct distillation of flavoring agents with the spirit, resulting in more concentrated flavors, and is generally not associated with the artificial flavor addition that cold compounding signifies. Thus, cold compounding specifically addresses the technique utilized for incorporating artificial flavors into spirits.