A mixer should elevate the spirit, spurring the tastebuds to experience new and richer, deeper and more exciting flavours. It should reward the drinker with sensations that improve rather than diluting
their chosen drink – it should bring a spirit to life.
Great cooks and food creators have long had an intuitive sense of which flavours work together – now their art is underpinned by data. Food pairing (aka molecular gastronomy) is an increasingly utilised science that explores which foods have similar flavour balances to reward the palate.
This is the philosophy behind Double Dutch – drawing on scientific research, sourcing the finest ingredients and combining art with craft to create soft drinks that intensify the flavour of spirits and delight the tastebuds when drunk alone.
Project description + video?