Words to taste

Des mots pour déguster

They seduce more and more and in more ways than one. Non-alcoholic spirits arouse the interest of responsible epicureans as well as those curious about new sensations. We are here in the world of distillation, aromatic complexity, balance, length in the mouth*... So many words more commonly used in the world of oenology than in that of sodas and fruit juice of course. Non-alcoholic spirits rely on creativity and amazing taste universes.
With Atlantis, Optimae writes the 1st chapter of its history. Pack your suitcases, immediate boarding for elsewhere!

Alcohol no! Distillates yes!

The distillates that make up Atlantis come from the distillation in Charentais stills of plant macerates and other raw materials. Like the cellar master, Guyome Simonnet composed Atlantis with a well-defined idea in mind: to offer aromatic complexity to get off the beaten track.

Why do we talk about complexity in terms of tasting?

A drink is said to be "complex" when it has a rich and varied aromatic palette. In the composition, the notion of synergy is essential: the elements support and respond to each other. This gustatory harmony, perceptible by all, makes it possible to express the singular universe of Atlantis which invites you to travel to an unknown destination.

At a glance...

Before putting a spirit in the mouth, we look at its color, its transparency and then there is the nose. We inhale and already, the “invasion” begins. We wonder: spice? Plant? The meninges jostle, everything changes because the olfactory perception is “never felt”. Atlantis is unique and does not imitate anyone. The perceptions in the mouth confirm and increase this colorful olfaction.

Long is the mouth

The length in the mouth is the grail of the taster and the promise of a great story. The taste intensity stretches then gradually decreases to give way to a very real sensation: this is the aromatic persistence. In the radius of (good) memories, Atlantis will never be far away.

*Only words guaranteed without headaches.

Oenologists François Mornet and Pauline Fur (with Karl Duquesnoy)

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