Those of us who’ve ever taken a shot of bottom-shelf liquor have likely immediately regretted it due to its unpleasant taste and worse burn.
Voodoo Scientific, a California startup founded by husband-and-wife team Martin Enriquez and Joana Montenegro, wants to mellow the harsh of spirits, perWired.
How it works
The pair consulted David Julius, head of physiology at UCSF, who explained how they might go about locating which pain receptor triggered the response.
They eventually identified one called TRPA1, but because that receptor can’t be blocked, they pivoted to instead blocking the byproducts of the fermentation process that trigger it.
Voodoo Scientific’s patented method, Viriato, uses enzymes that target the byproducts in fermentation tanks and neutralizes them. Voodoo Scientific is currently testing the product at various distilleries and hopes to eventually produce it at scale.
Why?
For those who drink, the end result is a much smoother spirit, according to Wired reporter Christopher Null, in which additives, like sugar, and other flavors in a particular spirit are far easier to taste.
Distillers may thus be able to add less, which may appeal to consumers who prefer more transparency in what they drink or who enjoy particular flavors.
For distillers, this could mean a better-tasting product or spirits with more nuanced flavors. Voodoo Scientific has compared its product to the way coffee manufacturers experimented with precision roasting to curb bitterness.
It may also be cheaper.
Enriquez toldAgFunder News that one distiller that typically filtered its vodka through charcoal ~16 times was able to achieve similar results sans filtering with Voodoo’s enzyme.
This could benefit distillers at a time when customers are pulling back on both spending and alcohol consumption, and Voodoo Scientific told FoodBev that the process could apply to low- and no-ABV beverages in which the alcohol is removed.
Another benefit: Allowing you to look very tough because you won’t make that gagging face after taking a shot.