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Inside Manska’s Mind: Sensory Science Changes Spirits’ Appreciation—What have you been missing?

Chilled Magazine

In 2012, along comes Arsilica, Inc. In 2012, along comes Arsilica, Inc. Problem Description: Decades of whiskey drinkers have been conditioned by tulips designed for 22% ABV (alcohol by volume) fortified wines. dedicated to sensory research in alcohol beverages. 40%+ ABV spirits in a 22% glass creates a nose bomb.

Alcohol 242
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5 to Try: Makgeolli

Imbibe Magazine

The traditional Korean rice wine makgeolli (pronounced MAHK-oh-lee ), also called sool (which simply means alcohol but tends to refer to rice-based drinks) may be unfamiliar to some people stateside. But thanks to domestic craft producers like Alice Jun, who founded Hana Makgeolli in Brooklyn, both awareness and interest are on the rise.

Infusions 177
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5 to Try: Melon Liqueur

Imbibe Magazine

But a recalibrated formula, launched in 2012, has found favor among bartenders looking to experiment, as we explore in our September/October 2024 issue. The vibrantly hued Creme de Melons Vert macerates fresh green melons sourced from Honduras and China into neutral alcohol before sweetening with sugar. Launched in the U.S.

Liqueur 254
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The State of the Booze Business: What Does the Future Hold?

Booze Business

The alcohol industry stands out as it undergoes changes that are not only fundamental but also unique, driven by changing consumer preferences, technological advancements, and shifting demographics. One of the key factors driving the non-alcohol trend is the ‘sober curious’ movement. Dry January is a good example.

Alcohol 246
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WHO again urges countries to raise taxes on alcohol, sugary drinks

Just Drinks

Credit: Shutterstock The World Health Organization (WHO) is again calling on countries to raise the prices of “harmful products” such as alcohol and sugary drinks through a new initiative. The WHO previously called on countries to raise taxes on sweetened and alcoholic drinks back in 2023. It’s time to act.”

Alcohol 103
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Where to Drink in Indianapolis

Imbibe Magazine

. | Photo by Candice Connor Bluebeard A farm-to-table restaurant proudly reimagining modern Midwestern cuisine, Bluebeard (named in homage to Indianapolis native Kurt Vonnegut) opened in 2012 and has since seen multiple James Beard nominations.

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Inside Manska’s Mind: Exposing the Traditional Tulip

Chilled Magazine

is dedicated to sensory science research for all alcohol beverages, spirits, wine, and beer. A decade of research by Arsilica led to introduction of the sensory engineered NEAT glass in 2012. dedicated to sensory research in alcohol beverages. We go inside the mind of George F. Arsilica, Inc. 2002-present).

Wine 242