Cocktails Distilled
At Cocktails Distilled want to help you to make cocktails at home. In this podcast, we talk to distillers and makers about particular varietals they have created - what they are, why they created them and, more importantly, in what cocktails that particular expression works best. So if there is a brand of gin, whiskey or whatever, that you've been thinking of buying, then we can help you know more about it and exactly how to use it.
Cocktails Distilled
Léon Meijers From Fluere
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Cocktail Collective
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Season 1
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Episode 27
As the interest in low and no alcohol trend increase, the level of sophistication of the brands in the space has also increased.
One such brand is Fluere, a non-alcoholic spirit made with the same distilling techniques used by perfume houses to create their high-end scents.
We talk to CEO of Fluere, Léon Meijers, about the importance of mindful drinking, the medicinal properties of botanicals and, of course, the cocktails you can make with a non-alcoholic spirit.
Now your story is quite intertwined with the medicinal properties of your botanicals as well, isn't it?
You talk about Fluere having a quite unique after bite, similar to... that's found in alcohol. How is that achieved?
Now, you talked about distillation. From what I understand you use hydro steam distillation as your process?
Do you think it's just a momentary trend, or do you think it's a whole societal change that will be long lasting?
Fluere comes in three expressions; the Original, the Pink and the Amber If we could run through each of those.
With Pink, you were earlier saying that it has the raspberries in it, so it has very much the flavor of raspberry?
Now, if we look at the last one, which is the Amber, that's quite different from the other two. Can you talk a little bit more about it and its flavor?
Now if someone were to buy the Amber, for example, for the first time, would you recommend that they did taste it straight or put it in a cocktail for their first experience?
Keeping with the Amber, what other flavours do you think work really well with that particular expression?
The brand's been out for a little while now. What has the reaction to the expressions been from... Let's start with bartenders?
On the other side of that, how easy has it been to communicate about the brand with consumers?
You were mentioning the bottles earlier. Can you talk to us about how those designs came about because they're really quite stunning looking bottles.
In the spirit of aperitif hour, what sort of food would you recommend that people should serve with each of the different Fluere expressions?