Season 1

Close up of a man making a coktail

Raw Materials & Flavour

Chapter One
Chapter 1 - Sourcing Matters
We start by speaking to a produce supply expert about his mission to revolutionize the food system with nutritionally dense crops full with flavour – learning from him and our experts about how those working with fresh produce shouldunderstand more about raw materials and seasonality – in order to create better
Chapter Two
Chapter 2 - Creating new flavour
We then learn from our leading bartenders about their journey and process of developing raw materials to create something new – as well as discussing how the pursuit for new and interesting ingredients and flavour can sometimes go too far
Chapter Three
Chapter 3 - Inspiration is everywhere
In this final part – we look at the role of inspiration behind developing new flavours – speaking to our aspirational contributors about their unique journeys to interrogate the concept of ‘flavour’ – and how they approach it differently. What inspirations have fueled their innovative work? How they perceive the future of flavour?

In this episode, we investigate raw materials & flavour – how the two relate to one another – and how (through deeper understanding) bartenders can develop better, more innovative serves that elevate customer experience.

Along the way, we speak to food suppliers, a tea maker, farmers, foragers and leading bartenders – all in an effort to understand more about seasonality, locality, experimentation – and uncover how far developing flavour can go.


Further Reading

1200px Cinchona officinalis 001


The origins series: How quinine’s medicinal properties created a classic cocktail

From curing malaria to being the catalyst for the gin and tonic, quinine has a storied history. In the third of our origins series, we explore it roots and how it became part of liquid history The year is 1638. Nine years had gone by, the legend goes, since Lady Ana de Osorio had first […]

Read More
Article043 02


The ugly movement: Embracing imperfect produce in your bar 

The ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution  When thinking about the journey fruits and vegetables endure, from farm to […]

Read More
Pexels alexandre saraiva carniato 9622986 S


The origins series: The history of sugar and its role in cocktail culture

For thousands of years, sugar has been a valued commodity around the world. As part of our series on origins, we take a whistle-stop tour of its history and its journey into the worlds of spirits and cocktails ‘There in the East, a cane can produce honey, without bees participating.’ These are the words of […]

Read More
Pexels mart production 8108170 scaled


The origins series: The many uses of grains for making drinks

From their role in the history of humankind, to their transformation into beer, whisky and more, we dig into the origins of grains in the second in our ongoing series Grains: so little, yet so fundamental. These tiny, very often crunchy kernels were responsible for the first pivotal change in human habits, thus setting the […]

Read More
Luis Flores 6 scaled


Seasonality, terroir and globality: How time and place can impact flavour

When it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work “Relying on things like citrus all-year-round for acidity is lazy and uninspiring.” So says Luke Whearty, […]

Read More
GettyImages 1076235232 b16e23dee3b44ab89538dcd7a2ca41c9


Extracting flavour: Marcis Dzelzainis on how to use an alembic still

For the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap. If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic still. […]

Read More