SB声音：美食精神的新时代？

随着“分子混合学”趋势获得关注，我们是否要看到胃体验扩展到烈酒产生？Pernod Ricard的最新品牌L'Orbe的推出肯定指出了这一点。

上周五的新闻打破了Pernod Ricard的最新产品：一个注入鱼子酱的伏特加酒品牌L'Orbe。在推特上发推文后，在随后的周末中，反应涌入。正如预期的那样，有一个混合的接待，主要是从好奇心到蔑视。我个人最喜欢的是来自Twitter用户@DrinkerSite，它只是阅读：‘不，不，不，不，不。没有人想要可恶的伏特加酒！不！'。

但是，无论您是登机工作（还是朝相反的方向划桨），无论多年来，基本生产方法几乎没有改变，都将采取措施进行创新。通过使用护肤行业的专利技术，他们的研究人员找到了一种在水性薄膜中涂上st鱼卵的方法，该薄膜可帮助防止他们爆炸和美白伏特加酒，同时仍然用黄油和榛子的香气调味。

总部位于巴黎实验室的更广泛报道说，这种创造力是说创新团队的任务是“破坏伏特加行业的未来”和更广泛的酒精饮料领域。Considering the struggles that leading vodka brand Absolut has seen in recent years – the €404 million value write down in 2015, the 4% sales decline in Pernod Ricard’s 2016 fiscal year – it’s fair to say that this bar staple category needs a little sparkle bringing back to it.

美食饮料和“分子混合物学”的趋势是厨房和酒吧之间的合作努力，已经朝着这方面的方向发展。As bars battle it out to offer The Ultimate Cocktail Experience, bartenders have dreamt up all kind of creations, often using vodka as the base: colour-changing cocktails, frozen ‘nitro’ cocktails, solid cocktails, powdered cocktails, deconstructed cocktails, cocktails with foam, cocktails infused with otherwise inedible flavours like ‘leather’ and ‘campfire smoke’… Perhaps the launch of drinks labs such as Pernod’s indicate that this experimental paradigm is set to shift to spirits?

Yes, L’Orbe is terribly niche, and yes, there are many people out there who won’t want to drink it – let alone afford to for £175 per 200ml bottle – but from the sound of things, there’s more to come from Pernod. I, for one, am eager to know what else they have up their sleeve.