A look at Condiment Junkie's multi-sensorial event for The Singleton 12 year old Single Malt Whisky.
The event was a look at the bar of the future - how The Singleton will be drunk when the current batch is ready - in 2025.
Using cross-modal research, we designed three immersive ‘sensory worlds’, where sound, scent, colour, decor and textures combine to highlight different flavours of the whisky.
As guests walk from one room to another, the environment alters how the drink tastes. They were asked to note down how the sounds, scents and visuals enhanced the flavours in the whisky. Results will contribute to the first ever scientific study into the effects of multi-sensory environments on taste, conducted by our head of sensory research Prof. Charles Spence.