For this upcoming Christmas season, the Novotaste flavour team was inspired to do something a little different. Due to the increasing culinary trend of deconstructing recipes or dishes, we decided to breakdown popular foods, beverages & dishes into their specific notes. We then reconstructed the flavours with different complimentary notes, inspired by current flavour trends.
Novotaste's deconstructed & reformulated Christmas flavour favourites
Organoleptics: Jamaican ginger beer mixed with caramelized granny smith apples & evident pie crust notes. A hint of artisanal gin & green tea.
Organoleptics: Evident 100 year old porto, orange blossom & smoked oak notes. With additional creamy vanilla, gentle egg & honey taste.
Fruit cake 2.0
Organoleptics: Evident caramelized tropical notes composed of guava, pineapple & mango. Mixed in with maple, butter, maple syrup, cardamom & gentle jalapeño.
Mulled wine 2.0
Organoleptics: An intricate blend of grapes, mandarins & blueberries & oak. Undertones of pumpkin spices with gentle buildup of tannins & heat
Candy cane 2.0
Organoleptics: Dominant peppercorn & menthol. Undertones of vanilla, honey, basil & anisette.
Oranges & clove 2.0
Organoleptics: Dominant blood orange, yuzu & Persian lime with hints of clove, nutmeg, cinnamon, vanilla & maple.
Carrot cake 2.0
Organoleptics: Dominant brown notes reminiscent of pumpkin spice cake crossed with carrot cake containing acai berries. With additional rum & red wine notes with a gentle buildup of carrot & heat.