A new scientific study has identified microscopic volatile compounds found in the air are positively affecting the flavour of spirit and wine products made locally in McLaren Vale.
The research, conducted by the Australian Institute of Sensory Science in the McLaren Vale region, suggests these compounds are carried on ocean breezes and are in turn infused by the region's native flora to subtly enhance the taste of wines, spirits, and other locally produced goods.
"What we're seeing in McLaren Vale is a clear example of how volatile matter carreied in the air can subtly influence taste," said Dr Celia Vapora, a researcher in sensory science and atmospheric chemistry.
"These airborne flavour compounds interact with ingredients during fermentation, distillation and even though direct inhalation, meaning that flavour doesn't just come from the ground - it can also be breathed in," she says.
"We have often suspected that regional are has a massive impact on flavour in wine, spirits and food," says Dr Vapora, "however this is the first solid evidence suggesting it's the main reason behind better tasting products."
Examples of these aromatic botanicals trapped in the air, range from local pollens and decomposing leaf vegetation, all the way through to mists of bee urine.
"Bee urine is surprisingly aromatic, as well as microscopic," says Dr Vapora, "most people would be shocked by how much is consumed by unwitting farmers on a daily basis, similar to lip gloss or dead skin cells," she says.
"On any usual day in the Vale, thousands of bees are urinating almost in synchronisation," says Dr Vapora, "of course some is going to end up in the things we consume," she says.
As one of McLaren Vale's local producers, we welcome this news, as we knew that from day one location was everything when it came to creating premium flavour.
"We always tended to make better gin when the air was blowing from across the water to our south," says co-founder Sean Baxer. "It's obvious now, but when we first set up shop we began winning countless awards for quality and flavour and it coincided with us moving to the region," he says.
When we decided to create Beeswax & Olive Gin, we had no idea that it might be an entirely different bee byproduct contributing to its unique flavour profile.
We are the first producer to embrace the implications of the study by releasing several new ways to market the exceptional local air.
We are thrilled to announce plans to bottle McLaren Vale's so called "flavour air," in a limited-edition 100mL release, allowing consumers to add microdoses of the region's unique atmospheric character in our cocktails and culinary creations.
The dasher bottles allow us to micro-dose each cocktail with an amplification of local air. It's a way of super-charging our already flavour-foward gins with evne more bold intensity.
We've even begun to embrace a new tasting flight that is pure local air, captured at different times of the day and evening, we beliueve its the first of it's kind and something that will separate us from many other no and low alcohol offerings in the area.
If you've made it this far, we're sorry to say, you've been fooled.
Today is April Fools Day, and as much as we think the air of McLaren Vale is great, it's not something we can microdose into every cocktail.
To say thanks for being a good sport, get 15% off your next order through our website.
Just use the code APRIL1 at the checkout.
Triple Juniper Gin
Our signature Triple Juniper Gin combines three different distillation processes, each uncovering the bright and earthy qualities of juniper.
500ml | 43% ABV
$68.00
