The Curious Fusion: Unraveling the Science Behind Cocktail Flavors

science behind cocktail flavors

A Journey Into the Science Behind Cocktail Flavors

It’s an experience we’ve all enjoyed – the soothing clink of ice cubes kissing the glass, the mesmerizing flow of liquid as it’s poured, and the rich bouquet of scents enticing your senses. Each sip of a well-crafted cocktail is a journey through a palette of flavors, as diverse and alluring as a tropical sunset. But have you ever paused to consider the science behind cocktail flavors?

Cocktails are far more than a mere mix of spirits and mixers; they represent a delicate symphony of flavors, orchestrated by a host of scientific principles. These principles span from the complex process of taste perception to the roles of specific ingredients, the influence of temperature, and even the impact of the glassware used.

To understand these interactions better, let’s delve deeper into the captivating world of cocktail flavors and the science that brings them to life.

Perception of Flavors: It’s All in the Senses

Before delving into the actual ingredients, it’s crucial to understand how we perceive flavors. Our sense of taste is not merely limited to our tongues but is a complex interplay between taste, smell, and even sight.

  • Taste: The human tongue can detect five basic tastes – sweet, sour, salty, bitter, and umami (savory). Each of these plays a vital role in the overall flavor profile of a cocktail.
  • Smell: A significant portion of what we perceive as taste is actually smell. Our olfactory receptors play a crucial role in detecting the various aromatic compounds in a cocktail.
  • Sight: The visual appeal of a cocktail, including its color and presentation, can influence our perception of its taste.
taste perception

The Role of Ingredients: Alcohol and Mixers

Each ingredient in a cocktail contributes to its flavor profile. Let’s examine two primary components – alcohol and mixers.

  1. Alcohol: The type of spirit used forms the base flavor of the cocktail. For example, vodka is relatively neutral, whereas whiskey imparts a distinct smokey taste. Alcohol also acts as a solvent, extracting and preserving flavors from other ingredients.
  2. Mixers: Mixers range from fruit juices and soda to tonic water and cream. They add layers of flavors, creating a balance between the strong taste of alcohol and the subtlety of other ingredients.

Temperature: The Cold Truth

The temperature at which a cocktail is served can significantly affect its taste. When a cocktail is colder, the taste of alcohol is less prominent, leading to a smoother and sweeter sip. This is why cocktails are often served chilled or over ice.

Glassware: More Than Just a Vessel

Believe it or not, the type of glassware used can influence a cocktail’s taste. Different shapes and sizes can affect the rate of alcohol evaporation, temperature control, and concentration of aromas, thus impacting our perception of the cocktail’s flavor.

In this journey into the science behind cocktail flavors, we have only just begun to scratch the surface. Each ingredient, technique, and serving method contributes in its unique way, creating the magnificent symphony of flavors we enjoy in every sip of a cocktail. Stay tuned as we delve deeper into this fascinating world in the sections to follow.

Perceiving Flavors: How Our Senses Work

Delving into the science behind cocktail flavors, we must first comprehend how we perceive flavors. This sensory adventure is far more complex than it initially appears, engaging multiple senses in a symphony of interaction that contributes to our enjoyment of a drink. These sensory players include taste, smell, and touch.

Taste: The Five Sensations

When you sip a cocktail, the first line of sensory perception to come into play is taste. Your taste buds, spread across your tongue and other parts of your mouth, identify the five fundamental taste sensations:

  1. Sweet: Often provided by the sugars present in the mixers or in the alcoholic base itself (for example, rum).
  2. Sour: Typically arising from citrus juices like lime or lemon, an essential component of many classic cocktails.
  3. Bitter: Frequently imparted by certain spirits or bitters, an additive that brings complexity and balance.
  4. Salty: While not common, a hint of salt can enhance other flavors, especially in savory cocktails.
  5. Umami: This savory taste, prevalent in tomato juice (a base for the Bloody Mary cocktail), adds depth and richness.

Each of these plays a unique part in the overall flavor composition of a cocktail, creating an intricate balance.

Smell: The Nasal Necessity

Our journey of flavor perception doesn’t end with the tongue. The sense of smell, or olfaction, plays an even more significant role in deciphering the multitude of flavors present in a cocktail. When you take a sip, aromatic molecules are released, traveling up to the olfactory receptors in your nasal cavity. These receptors can detect thousands of different scents, distinguishing the nuanced flavors that our taste buds cannot perceive alone. So, whether it’s the refreshing tang of a mint julep or the smoky allure of a whiskey sour, your sense of smell is largely to credit.

Touch: Feel the Flavor

Beyond taste and smell, the sense of touch contributes to the overall flavor experience in a cocktail. It involves perceiving the texture and temperature of the drink, as well as the sensation of carbonation if present.

  1. Texture: Creamy cocktails like White Russians provide a different mouthfeel compared to clear, crisp ones like gin and tonics. Even the granularity of a sugar-rimmed glass plays a part in flavor perception.
  2. Temperature: A cocktail’s temperature significantly affects how it tastes. Cold suppresses bitterness and enhances sweetness, which is why many cocktails are served chilled.
  3. Carbonation: Fizz or sparkle in a cocktail, often provided by soda or champagne, can enhance the flavor by tickling your palate and increasing the release of aroma compounds.

The science behind cocktail flavors is indeed an intricate ballet of senses. Our experience of a cocktail is a collective performance by taste, smell, and touch, each contributing to the rich tapestry of flavors that we savor in every sip. Understanding this process gives us a newfound appreciation for the art and science of mixology.

Alcohol: The Flavor Carrier

One cannot discuss the science behind cocktail flavors without mentioning the primary vehicle of those flavors – alcohol. Much like a blank canvas awaiting an artist’s brush, alcohol forms the foundational stage upon which a mixologist unfolds their aromatic masterpiece.

Ethanol: A Volatile Virtue

Ethanol, the specific type of alcohol found in our favorite spirits, possesses a unique property that makes it indispensable in cocktail creation – its volatility. But what does this mean, and how does it influence the taste of your drink?

Being volatile means that ethanol readily evaporates at room temperature, transforming from a liquid state to a gaseous one. This volatility has a substantial impact on flavor perception. As you sip your cocktail, the ethanol evaporates, carrying with it a medley of aromatic molecules that ascend into your nasal cavity. This aromatic journey enriches your olfactory experience, allowing you to perceive a range of complex flavors that your taste buds alone might miss. Whether it’s the smoky richness of a whiskey or the botanical bouquet of a gin, ethanol’s volatility is a crucial player in the cocktail experience.

Alcohol as a Solvent: Extracting the Essence

Aside from its volatility, alcohol serves another crucial role in our cocktails – it acts as an effective solvent. This ability allows alcohol to extract and dissolve flavors from a range of added ingredients, be it the zest of a citrus peel, the spicy kick of a cinnamon stick, or the subtle fragrance of fresh herbs. When these ingredients are mixed with alcohol, their flavorful compounds are released into the drink, creating a harmonious blend of flavors for your enjoyment.

To illustrate this, let’s take a look at a few examples:

  1. Mint Julep: Bourbon, a type of whiskey, is used to extract the refreshing flavor from the mint leaves, resulting in a cool, refreshing cocktail.
  2. Old Fashioned: The whiskey in this classic cocktail acts as a solvent to extract the bitters’ flavors and the essence from the muddled sugar and orange peel.
  3. Bloody Mary: The vodka in this cocktail draws out the savory flavors from the tomato juice and Worcestershire sauce, creating a rich, hearty drink.

This extraction process is a beautiful demonstration of the scientific principle of solubility in action. In this way, alcohol proves itself to be more than just an intoxicant; it’s an active participant in the formation of a cocktail’s flavor profile.

In our exploration of the science behind cocktail flavors, we’ve seen how alcohol, specifically ethanol, plays an indispensable role in carrying and enhancing flavors. The next time you enjoy a cocktail, you might appreciate the interplay of science and senses that makes each sip a flavorful delight.

The Influence of Temperature on Flavors

As we continue to delve into the science behind cocktail flavors, it is essential to turn our attention to a seemingly simple, yet profoundly influential factor – temperature. The temperature at which a cocktail is served can dramatically alter its taste, influencing the volatility of alcohol and other aromatic compounds present in the drink. Let’s explore how this works and how it impacts your sipping experience.

The Cold: Slowing Down the Senses

When a cocktail is served cold, it slows down the evaporation of volatile compounds, including alcohol and the aromatic components from other ingredients. This reduced volatility leads to a less aromatic cocktail. However, what you might lose in aroma, you gain in smoothness. Cold temperatures can suppress certain flavors, such as bitterness, while enhancing others, like sweetness. This is why many cocktails, especially those that are sweet or fruit-based, are served chilled.

For example, consider the Mojito, a cocktail that includes rum, sugar, lime juice, soda water, and mint. When served cold, the sweetness of the sugar and the refreshing tang of the lime and mint are accentuated, while the bitterness from the rum is subdued, resulting in a smooth, refreshing drink.

The Warm: A Boost of Aroma

In contrast, a warmer cocktail will be more aromatic, as the higher temperature increases the volatility of the alcohol and aromatic compounds, enhancing the drink’s potency and flavor. This principle explains why certain cocktails, especially those rich in aromatic ingredients, are served warm. A warm temperature allows the intricate array of flavors to be released more efficiently, delivering a flavorful punch to the palate.

For instance, the Hot Toddy, a cocktail that typically contains whiskey, honey, lemon juice, and spices, is served warm. This warmth not only offers comfort on a chilly day but also allows the aromatic compounds from the whiskey and spices to be released more readily, creating a fragrant and flavorful experience.

Bartending Balancing Act

Understanding the influence of temperature is essential for bartenders as they use specific chilling or heating methods to craft each cocktail. Whether it’s shaking with ice, stirring over ice, or simply serving neat at room temperature, these methods are designed to balance the cocktail’s flavor and aroma perfectly. This balancing act is a critical aspect of mixology, showcasing how the science of temperature plays a pivotal role in defining our cocktail experience.

In conclusion, the temperature at which we enjoy our cocktails is not arbitrary. It’s a careful consideration that significantly influences the flavor profile of the drink. As part of the science behind cocktail flavors, the impact of temperature adds another layer of complexity to the art of cocktail creation.

Role of Glassware: The Unsung Hero

The science behind cocktail flavors is not only limited to the ingredients and the method of preparation, but it extends to the vessel in which the drink is served. Glassware, often regarded as a mere accessory, is in fact an unsung hero playing a silent yet significant role in our overall cocktail experience.

Shape Matters: The Glass Design

The design of the glass – its size, shape, and the width of its rim – can control the rate of alcohol and aroma compound evaporation, influencing the cocktail’s aroma and overall taste.

  1. Wide-Rimmed Glassware: Glasses with a wide rim, such as a coupe or a margarita glass, allow for quicker evaporation of aromatic compounds and alcohol. The wide opening allows you to get a full whiff of the drink’s aroma as you sip, enhancing the overall sensory experience. This design makes these glasses well-suited for aromatic cocktails or those with visually appealing garnishes.
  2. Narrow-Rimmed Glassware: Conversely, glasses with a narrow rim, like a champagne flute or a highball glass, slow down the evaporation process. The narrow opening channels the aromas directly to your nose, providing a concentrated sensory experience. Additionally, these glasses are excellent at preserving bubbles in fizzy cocktails, maintaining their effervescence for longer. Their taller design also keeps drinks chilled for an extended period, making them perfect for serving cold cocktails.

An Ode to the Glass

The choice of glassware is not merely aesthetic; it’s a calculated decision based on the cocktail’s characteristics. For instance, a Martini is traditionally served in a wide-rimmed glass to allow the delicate aromas to reach your nose and enhance the tasting experience. On the other hand, a Mojito or a Tom Collins is served in a highball glass to keep it cool and preserve the carbonation.

So, the next time you enjoy a cocktail, take a moment to appreciate the silent role that your glass plays in shaping your flavor experience. Its contribution might not be as obvious as the alcohol or the mixers, but it is a crucial element in the science behind cocktail flavors.

In the grand scheme of the cocktail experience, our exploration has shown that the glassware used is far from an arbitrary choice. It is, indeed, a vital player in the symphony of flavors that dance on your palate with each sip.

The Magic of Mixing: Science Behind Cocktail Ingredients

A cocktail is akin to a symphony, with the mixologist as the conductor and the ingredients as the orchestra. Each component, whether it’s the alcohol, sweeteners, souring agents, or bitters, plays a critical part in the melody that is the cocktail’s flavor profile. The art and science of mixing these elements—understanding their interaction and achieving a harmonious balance—is what creates a memorable cocktail experience. Let’s take a closer look at these ingredients and unravel the science behind cocktail flavors.

Sweeteners: Balancing the Bitterness

Sweeteners, such as simple syrup or agave syrup, are common ingredients in cocktails. Their primary role is to balance the bitterness of alcohol and make the drink more palatable. But they do more than just add sweetness—they can influence the texture of the cocktail, giving it a certain viscosity and smoothness. Furthermore, the type of sweetener used can also subtly influence the overall flavor. For example, a honey syrup will introduce a floral sweetness, while brown sugar syrup can add a caramel-like richness.

Souring Agents: Adding a Tang

The zing in your cocktail typically comes from souring agents like citrus juices. These juices do not merely impart a tartness but also help in balancing the sweetness from the syrup and the bitterness from the alcohol. This balance is crucial in preventing the cocktail from becoming overwhelmingly sweet or excessively bitter. Additionally, citrus juices contain citric acid, which can enhance the perception of other flavors in the drink, making them more prominent.

Bitters: Enhancing Complexity

Bitters, though used sparingly, play a critical role in the composition of a cocktail. They are highly concentrated flavor extracts that add depth and complexity to the drink. More than just adding bitterness, they can bring out subtle flavors, tie together disparate ingredients, and round off sharp edges in a cocktail’s flavor profile.

Mixology: The Art Meets Science

Mixology is where art meets science. It’s not just about adding these ingredients to a drink but understanding their chemistry with the alcoholic base and each other. Different alcohols react differently with sweeteners, souring agents, and bitters, creating a unique flavor profile for each cocktail. An expert mixologist understands these interactions and knows how to balance them perfectly, crafting a drink that tantalizes your taste buds and leaves a lingering taste that keeps you coming back for more.

In conclusion, the magic of mixing, the thoughtful selection and careful combination of ingredients, forms the backbone of the science behind cocktail flavors. As we sip our cocktails, let’s appreciate the mixologist’s mastery and the intricate dance of flavors made possible by the chemistry of these ingredients.

The Impact of Carbonation on Cocktail Flavors

The effervescence of carbonation in a cocktail adds a delightful sensory experience, combining taste, smell, and touch. This multi-sensory experience plays a critical role in shaping the overall perception of cocktail flavors. From the enchanting fizz of Champagne in a mimosa to the invigorating bubbles in a gin and tonic, carbonation is much more than a fun addition—it’s a key player in the science behind cocktail flavors.

Carbonation and Aromatics

One of the pivotal roles of carbonation in cocktails is its ability to carry aromatic compounds. When the bubbles in your cocktail burst, they release aromatic molecules into the air, which are then detected by your olfactory receptors as you take a sip. This process enhances the aromatic complexity of the cocktail, contributing significantly to your overall flavor perception.

For instance, consider a classic cocktail like the mojito. The lively effervescence from the club soda lifts the mint’s refreshing aroma and lime’s zesty notes, intensifying your sensory experience.

Tactile Sensation and Taste Perception

Carbonation also contributes to the tactile sensation of drinking a cocktail. The tingling sensation you feel on your tongue from the bursting bubbles is not just pleasing but also adds to the drink’s taste perception. This sensation, coupled with the cooling effect of the carbonation, can help balance the strength of the alcohol, making the cocktail more enjoyable.

For example, the carbonation in a French 75 helps balance the strong flavor of the gin, adding a pleasant, fizzy lightness to the cocktail.

Enhancing the Flavor Profile

Besides enhancing the aromatics and providing a pleasing tactile sensation, carbonation can also impact the overall flavor profile of the cocktail. The acidity from the carbon dioxide can interact with the other ingredients, creating a unique balance of flavors. This balance can make the cocktail taste smoother, or it can highlight certain flavors, depending on the cocktail’s composition.

In summary, carbonation plays a vital role in the science behind cocktail flavors. Its impact on aromatics, tactile sensation, and overall flavor profile underscores its importance in creating a memorable cocktail experience. So, the next time you enjoy a fizzy cocktail, take a moment to appreciate the bubbles—not just for their playful pop, but for their critical contribution to your flavor experience.

Aging and Infusion: A Flavor Enhancement Process

The art of cocktail making isn’t confined to mere mixing of ingredients. It extends to advanced techniques like aging and infusion, which add depth and complexity to the flavors. As a part of the science behind cocktail flavors, aging and infusion allow mixologists to create a vast spectrum of taste profiles, each unique and intriguing in its own way.

Aging Cocktails: The Maturation of Flavors

Aging cocktails is a practice that dates back centuries. The process involves mixing the cocktail and then storing it for a period of time, allowing the flavors to develop and meld together. During this aging process, chemical reactions between the ingredients occur, resulting in a cocktail with a more complex, balanced, and rounded flavor profile.

For instance, a Negroni cocktail, when aged, exhibits a smoother and richer flavor, with the sharpness of the gin, bitterness of the Campari, and sweetness of the vermouth integrating seamlessly.

The Science of Infusions

Infusion, in contrast to aging, is the process of extracting flavors from various ingredients by immersing them in alcohol. The choice of ingredients for infusion is vast, from fruits, herbs, and spices to more adventurous options like bacon and jalapeños.

During infusion, the alcohol acts as a solvent, drawing out the essential oils and flavors from the ingredients. The result is an alcohol base that’s imbued with new, nuanced flavors, adding a unique twist to the cocktail.

For example, vodka infused with chili peppers results in a spicy spirit that can add a fiery kick to your cocktail. Similarly, bourbon infused with vanilla beans leads to a subtly sweet spirit, perfect for a warming cocktail.

Exploring the World of Flavors

Aging and infusion are more than just flavor enhancement techniques—they’re creative processes that open up a world of possibilities for cocktail flavors. They represent the harmony between art and science in the cocktail world, blending creativity with the principles of chemistry and time.

Through these processes, mixologists can create a myriad of flavors, each telling a unique story of its ingredients and the time it took to create. Whether you’re savoring the mature complexity of an aged cocktail or the distinctive taste of an infused spirit, you’re experiencing the science behind cocktail flavors in its most refined form.

Science Behind Cocktail Flavors: The Role of Bitters

While cocktail ingredients like alcohol, sugar, and citrus get the limelight, bitters quietly work their magic, turning a good cocktail into a great one. Bitters are much like the secret spice in a recipe—used in minute quantities, but their absence is conspicuous. In the world of mixology, they play a crucial role in the science behind cocktail flavors, subtly manipulating the flavor profile and binding the different elements together.

What Are Bitters?

Bitters are essentially a concoction of alcohol steeped with botanicals—herbs, roots, spices, and fruits. This extraction process results in a highly concentrated liquid, potent in both alcohol content and flavor. What’s fascinating is the wide array of bitters available, from the classic Angostura and Peychaud’s to flavored ones like chocolate, lavender, and grapefruit.

Bitters: The Flavor Harmonizers

Despite their name, bitters aren’t merely bitter. They encompass a wide array of flavors—bitter, sweet, floral, fruity, spicy, and more. Their role in a cocktail is multifaceted. Here’s how they contribute to the science behind cocktail flavors:

  1. Balancing Flavors: Bitters can balance the sweetness or acidity of a cocktail, preventing any one flavor from overpowering the others.
  2. Adding Complexity: The myriad of flavors in bitters adds depth and complexity to a cocktail, making each sip a flavorful journey.
  3. Enhancing Other Flavors: Bitters can highlight and enhance the flavors of other ingredients in a cocktail.
  4. Creating a Harmonious Blend: Bitters can unify the different flavor elements, resulting in a cohesive, well-rounded cocktail.

Consider an Old Fashioned, one of the most revered classic cocktails. It’s a simple blend of whiskey, sugar, and bitters. Without the bitters, the cocktail would merely be a sweetened whiskey. But with the addition of bitters, the Old Fashioned transforms into a complex, balanced, and deeply flavorful cocktail.

The Unsung Heroes

The contribution of bitters to cocktails can’t be overstated. They may not take center stage, but their influence on the overall flavor profile is significant. Like an orchestra conductor ensuring each instrument plays in harmony, bitters ensure that each flavor in the cocktail comes together to create a beautiful symphony.

So, next time you sip a cocktail, spare a thought for these unsung heroes—the bitters. They represent a vital chapter in the science behind cocktail flavors, their nuanced influences enriching our cocktail experiences one drop at a time.

Molecular Mixology: The Future of Cocktail Flavors

In the ever-evolving world of mixology, bartenders are constantly pushing the envelope, devising novel ways to enhance the cocktail drinking experience. Enter Molecular Mixology, a branch of bartending that fuses the principles of chemistry and physics with traditional mixology. This progressive field is not just changing the way we think about cocktails but also redefining the science behind cocktail flavors.

What is Molecular Mixology?

Molecular mixology is an offshoot of molecular gastronomy. Just like molecular gastronomy, it focuses on the transformation and manipulation of flavors and ingredients at a molecular level to create innovative and surprising drinks.

But it’s not just about creating a shock factor. Molecular mixology aims to enhance the sensory experience of drinking a cocktail, playing with the visual appeal, the texture, the aroma, and, of course, the flavor.

Techniques Used in Molecular Mixology

Here are a few techniques employed in molecular mixology:

  1. Spherification: This process involves forming a liquid into spheres, which visually and texturally resemble caviar. Imagine a cocktail encapsulated in a tiny sphere, bursting with flavors upon your first sip!
  2. Gelification: Gelification allows the transformation of liquids into gels, adding a unique texture to the drink.
  3. Emulsification: Emulsification creates foams and froths that can add an aromatic top layer to the cocktail.
  4. Carbonation: While carbonation is already popular in fizzy cocktails, molecular mixology takes it a step further by carbonating other ingredients or the cocktail itself.
  5. Infusion: Rapid infusion techniques can impart intense flavors to the alcohol in a fraction of the usual time.

The Impact on Cocktail Flavors

Molecular mixology is revolutionizing the science behind cocktail flavors. It enables the creation of unexpected flavor combinations and extraordinary presentations that add a new dimension to the cocktail experience. A cocktail is no longer just about taste—it’s about creating a complete sensory experience that engages sight, smell, touch, and even hearing.

From jelly-like Negronis to cocktails enveloped in aromatic fog, the creations borne from molecular mixology are both an artistic expression and a sensory delight. It shows that the future of cocktail flavors is not only about discovering new tastes but also about reimagining the way we present and experience those flavors.

This avant-garde approach to mixology is certainly not without its critics. Yet, there’s no denying the innovative spirit and the exciting prospects it brings to the table. As we look ahead, molecular mixology promises a thrilling future for cocktail enthusiasts, where boundaries are pushed, and the familiar is made unfamiliar. It is the future of the science behind cocktail flavors!

Why do some cocktails taste better after stirring or shaking?

Shaking or stirring a cocktail does more than just mix the ingredients. It also helps to chill the drink, dilute the alcohol slightly, and enable the mingling of flavors, leading to a better-tasting cocktail.

Why do some cocktails taste sweeter when they’re colder?

When a cocktail is colder, the sweetness is often more pronounced because the bitterness of the alcohol is subdued. This is due to the reduced volatility of bitter compounds at lower temperatures.

How does aging improve the taste of a cocktail?

Aging a cocktail allows the flavors of the different ingredients to meld together. It can also mellow down the harshness of alcohol, resulting in a smoother, more harmonious taste.

Why is glassware important in cocktail making?

The shape and size of the glass can impact the rate of alcohol evaporation and the aroma of the cocktail. It can also control the temperature of the drink, influencing its taste.

What role do bitters play in cocktails?

Bitters add depth and complexity to a cocktail. They can balance the sweetness, enhance other flavors, and create a more rounded and well-balanced taste.

What is molecular mixology?

Molecular mixology is a technique that uses principles of molecular gastronomy to create innovative textures and flavors in cocktails. It allows mixologists to provide a multisensory drinking experience.


From the moment you pour a cocktail to the very last sip, there’s a fascinating scientific journey unfolding. The science behind cocktail flavors is complex and multidimensional, involving a series of sensory perceptions and chemical reactions.

From understanding how our senses perceive flavors, the role of alcohol as a flavor carrier, the influence of temperature, and the importance of glassware, to the magic of mixing different ingredients, the impact of carbonation, the techniques of aging and infusion, and the future possibilities of molecular mixology – it’s all a part of this flavorful journey.

Next time you take a sip of your favorite cocktail, take a moment to appreciate the symphony of science playing out in your glass!

This article was reviewed and published by Ryan Yates, an experienced Executive Chef, Restaurant Manager and Mixologist with over 15 years of experience in the food and beverage industry. Ryan has worked in and ran variety of establishments, from casual dining to Michelin rated restaurants, and uses this diverse experience to provide a comprehensive and knowledgeable guide on all aspects of the food and beverage industry.

Ryan Yates

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