Future Trends: Spirits

Bubbles expert reveals the carbonation revolution

By Nikkie Sutton

- Last updated on GMT

All about bubbles: Ben Reed believes carbonation is key
All about bubbles: Ben Reed believes carbonation is key

Related tags Spirits trade association Mixed drink Cocktail

Bubbles are just as important in a cocktail or mixed drink as they are in a pint of lager, bringing with them many flavour benefits.

Global cocktail ambassador for Cocktail Credentials, Ben Reed, who spoke to delegates on behalf of Schweppes explained why carbonation is important in drinks at The Morning Advertiser​’s Future Trends: Spirits on Monday (3 October).

He said: “When you pour your liquid into a glass, there is a little bit of turbulence initially and the bubbles ascend to create a mousse at the top of the glass.

“This explodes onto your nostrils with aroma and with around 70% to 80% of flavour, the carbonation allows you to let the flavour of the liquid impact a much more heightened play on your sensory receptors.

“Similarly, inside the mouth, the bubbles move up through the mouth and impact retro-nasally on your olfactory passage.”

Five 'truths'

Reed added there were five ‘truths’ when it comes to carbonation. They were:

  • When in 1783 Jacob Schweppe invented the first industrial process to capture bubbles in bottled liquids. Reed explained for truth two: “Bubbles bring a drink to life because of the way they heighten the impact of flavour on the senses.”
  • Moving onto truth three is where the best bubbles are the smaller, longer lasting and delicate ones.
  • About truth four, he said: “There’s a carbonation revolution happening right now. Bubble science could be the final frontier for modern mixologists.”
  • He then invited delegates to join him later in the day for a drink to ensure they would be served “full-on spirit and full-on fizz” and not sent back “flat as a flitter” as truth number five.

Spirits on the up

Earlier this year, Schweppes revealed a new-look range of mixers​, including tonic, bitter lemon and soda water to make the brands stand out more as mixed drinks ingredients.

Last month (September), the Wine and Spirits Trade Association released its Market Report, ​which claimed spirits and wine accounted for almost half (49%) of value sales​ in new pubs, bars and restaurants.

Sponsors of the Future Trends: Spirits event included headline partners Diageo and Schweppes; associate partners Pernod Ricard UK and the Wine and Spirit Education Trust; and bar partners Warner Edwards, Masons Yorkshire Gin, Slingsby Artisan Gin, the City of London Distillery and Willis Publicity.

Related topics Spirits & Cocktails

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