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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 237
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Review: Holmes Cay Single Cask Rum – Venzeuela 2007 and Barbados 2012 Port Cask

Drinkhacker

The alcoholic heat dies down with time in glass, letting a warming, lightly citrus-fueled finish wash over you. A- / $100 Holmes Cay Single Cask Rum Barbados 2012 Port Cask – Holmes Cay previously bottled a Barbados Port Cask expression from the 2009 vintage, but it is long since sold out. 110 proof. 110 proof.

Rum 119
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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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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 241
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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 238
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Where to Drink in Tucson, Arizona

Imbibe Magazine

opened their first café in 2012, highlighting local goods such as the Sonoran-grown chiltepin peppers that go into their cult-hit cold brew. Stop by the taproom for one of their signature Micheladas and an event like drag tarot bingo. Exo Roast Co. and Crisol Bar Operating as a small-batch coffee roaster in Tucson since 2009, Exo Roast Co.

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How It Started: Umami Mart

Imbibe Magazine

So we added a little section for snacks and drinks, and these were non-alcoholic drinks when we started. A lot of things were going on in the community around 2012. And that proved to be very popular. From there, we also included things like condiments and smaller food products, but all Japan related.

Club 269