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Aroma is the set of molecules perceivable by the nose. Taste is the set of molecules perceivable by the tongue. Flavor is given by the union of these two perceptions, without one of the two there is no flavor.
No, the aromas begin to no longer be perceptible from 10°C downwards, the lower the temperature the less the aromas will reach our brain, your drinks have an average temperature of -5°C
The sense of smell is processed in our brain by the limbic system, the same system that deals with our emotions.
What better garnish for your drinks than the excitement of your guest receiving them?
The limbic system is also where our memories are built, smell is a sense closely linked to memories, both past ones and those we build every day, thrill your guests with their memories!
The first aromatic garnish dedicated to Tiki mixing
Made in collaboration with Andrea Arcaini and the team of Rita's Tiki Room in Milan
Add a Caribbean touch to all your creations, discover the potential of our aromatic garnishes.
