Boozewatch
Marketing Week have let us know that comments box regulars Diageo have been busy at the patent office, coming up with these new booze ideas:
- compartmentalised bottles for sychronised layered drinks pourage! Dragon’s Den tastic!
- “sparkling spirits”, they have developed an special YEAST which makes spirits sparkle up to 30% abv. (Though apparently “8-12% abv is best” – hold on this is surely not a spirit.)
Tom in FT /Pumpkin Publog • 430 views
8-12% and fizzy? they have RE-INVENTED PERRY!!!
Wasn’t there some olde-timey Baileys-esque drink that came in a bicameral bottle – one half a black coffeeish liqeur, the other some infernal white cream substance?
Aye: it’s called Sheridan’s. Foul stuff.
I dunno what the yeast has to do with spirits being fizzy or not. By defn spirits are distilled and so don’t contain any live yeast at all. I suppose some could be added after bottling, but given that wd mean yeast that can live in super boozey environs, why not just let it ferment away naturally and not bother with the distilling in the first place?
OK OK
“The patent…describes how the new method involved mixing a spirit with a yeast and a fermentable carbohydrate, which creates the sparkle.”
So not strictly speaking the yeast.
haha, be more clear next time, lager boy ;)