$30.00 for a bottle of alcohol free Vodka, Whisky, Rum, Gin, Tequila, Brandy and more …
Why should I drink ArKay in the first place, what’s the trick?
Hey, we know you enjoy a stiff old-fashioned or an extra extra extra dry martini as much as the next imbiber, but sometimes going for the hard stuff just isn’t an option. But that doesn’t mean you want to get stuck slurping on cranberry juice and soda water either. Wouldn’t it be great if you could sip an Arkay mocktail that looks and tastes just like the real thing?
Today, we’ll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.
The prevailing knowledge seems to argue that you can’t recreate the taste of alcohol without actually using it. Is that true?
Let’s step back. Maybe a better first question would be:
WHAT, EXACTLY, DOES ALCOHOL TASTE LIKE?
The answer to this question may not be as obvious as you think.
Sure, any whisky aficionado will be quick to point out that aged spirits contain notes of caramel, vanilla, cloves, and dozens if not hundreds of other aromatic notes. Got it.
But, what about plain old ethanol? Here’s what we know:
• Most people associate the taste of high-proof alcohol with “that burning sensation.” Scientifically, this is known as a trigeminal sensation and you feel it through your pain nerves rather than through your taste buds.
• Ethanol also has a “drying” effect at high proof. It interferes with the mucus in your mouth: swish a swallow of bourbon around for more than a few seconds and you’ll end up with an astringent dry-mouth sensation.
HOW DOES ARKAY SIMULATE ALCOHOL?
We’ve established that alcohol tastes tingly, drying, bitter, and sweet.
To recreate these effects in a nonalcoholic drink, we simply need to add ingredients that produce the same effect.
The best analog for alcohol’s burn comes from spicy ingredients such as ginger or chilies. Although the compounds involved are different*, both stimulate the same nerve that alcohol affects.
* Capsaicin is responsible for the spice in chilies. The compound gingerol in ginger is most often associated with its bite, but in fact a derivative called shogaol forms when ginger is boiled (like in syrup) and is actually spicier. I’ve compared fresh ginger juice vs. boiled syrup, and it’s pretty noticeable—and cool.
** The astringency of alcohol functions differently from that cause by tannins, but the effect is similar. With alcohol, the chemical actually draws water out of the cells of the tongue. Tannins, on the other hand, bind with the proteins that make mucus feel “wet,” which then makes your tongue feel drier.
DOES A GOOD ARKAY MOCKTAIL NEED TO TASTE LIKE ALCOHOL?
That’s because the true allure of alcohol isn’t really derived from its own taste characteristics, but rather how it interacts with other compounds to create otherwise unattainable flavors.
Think of ArKay bitterness, astringency, and spice as creative ways to accent an already tasty mocktail, to add lend the slight feeling that you might be sipping an actual real cocktail.
About ArKay Beverages:
ArKay offers an extensive collection of beverages, including alcohol-free liquors, alcohol free spirits, alcohol-free cocktails, and alcohol-free beers. ArKay feels and tastes exactly like liquor. Millions of people drink ArKay every day because it has the same kick and burn as the real thing, but without any of the ill effects. ArKay is a healthy option too. Besides being 100% alcohol-free, it contains no fat, carbs, sodium, or sugar.
ArKay has done with spirits what other companies did for beer, but to an even greater extent. ArKay has invented a completely new beverage category of alcohol-free liquors. Unlike with alcohol, ArKay isn’t constrained by strict market regulations, therefore allowing it to be sold virtually anywhere.
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