A brand-new patented process, which removes the water and alcohol from any drink – creating a unique flavour extract, promises to completely redefine the way we make and transport drinks, around the globe.
Bristol based Hocus, the innovative company behind this incredible technology, is set to send shockwaves through the drinks distribution industry.
The flavour extract is what makes any drink unique, it creates the special character you know and love from your favourite tipple, it is the concentrate of the drink. The water and alcohol can simply be added back, anywhere in the world. The ramifications are enormous.
How does it work?
- Alcoholic drink has water and alcohol extracted, to leave the flavour concentrate.
- The flavour essence can be transported anywhere in the world (30ml = 150cl = 3 x bottle).
- Add back the water and the alcohol to serve.
Founder of Hocus, Mark Stone is the visionary entrepreneur behind this concept. Using his knowledge of science, Stone started to experiment with flavour extracts and realised that he could perfectly preserve the delicate flavour compounds without damaging them.
Stone comments: “This process works on any alcoholic drink, wine, beer or spirits all work really well, but we’ve started with a focus on spirits. We’ve put the essence into a dispenser – just 3 squirts are all you need for a flawless gin and tonic, which tastes exactly the same as the original version, because it is the original version.”
Find out more at their website.
