It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do. Be clear, be confident and don’t overthink it. T ..read more

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do. Be clear, be confident and don’t overthink it. T ..read more

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do. Be clear, be confident and don’t overthink it. T ..read more

From day one it has always been our mission to use the art and science of aroma to enhance, re-invent, and personalize the way we eat and drink. To all our friends and customers, and partners who joined us on this fun, wacky, creative journey of beverage and cocktail aromatics, we send our deepest gratitude and we extend a big, warm invitation to join us as the A&M continues to evolve and find new, innovative ways to change the way we eat and drink and find the people and communities that share our passion for this mission. With that in mind, we’d love to fill our A&M family in with wh ..read more

“DON’T TAKE ALL OF THE SMELL!” is often exclaimed during our free Aromatic Tastings at the Aroma Lab. It happens as each tasting group passes around little cups containing invisible clouds of the scent molecules that make up Aromas such as freshly cut Cilantro or warm Chocolate Birthday Cake. Inevitably, this exclamation is followed by the question: Wait, can you even smell up an entire smell? What is a Smell and How Does it Travel? First, a smell is created when a substance releases volatile (able to vaporize) molecules light enough to be lifted and carried through the air. To find out what ..read more

What happens when you add a rather unappealing ingredient (lets be honest, no one drinks Tonic by itself) to a very pleasant ingredient? Normally, the gross becomes a little better and the delicious becomes a little gross. One exception to this rule is Gin and Tonic.  At its base, tonic is a less than exceptional mixture of carbonated water, quinine and sugar. Most people do not feel inclined to sip on this beverage on its own. In fact, Gin & Tonics got their start by keeping the British Empire healthy during the nineteenth century when officers st ..read more

Can You Name That Smell? Probably Not… If you put a glass of milk, Jasmine flowers and a cotton ball in front of an English speaking audience and ask them what those objects all have in common, the majority will point out that the objects share the same “white” color. If you put bat droppings, petrol and the leaf of ginger root in front of that same audience asking the same question, you’ll find them stumbling to identify the common ground. Interestingly, if you conduct this survey with speakers of Jahai, a language found in Malaysia, they would confidently answer that objects in the latter se ..read more

The smell of pavement cooling just after a summer rain, the heavy fragrance of freshly cut grass, the warm waft of baking bread, the soft clean breeze of laundry drying on the line … While these aromas are highly specific and even seasonal, they are some of the more commonly cited favorites we hear about and are even asked to custom-create by visitors to Alice & the Magician’s tasting bar. In a world spanning numerous environmental landscapes, cultures and climates, how is it possible for more than two people to agree that something smells good or bad? Are specific scents pre-determined a ..read more

This Wild, Old Rhizome...  Its origin is rumored to have sprouted over 4,000 years ago from the lush tropical jungles of Southern Asia. As far back as 500 BC the great Chinese philosopher Confucius insisted this herbaceous spice be present on the table at his every meal, like today’s salt and pepper shakers. Highly valued for its medicinal merits during the Middle Ages, just one pound of it was worth 1 shilling and 7 pence, approximately equivalent to the price of a sheep. Sometime in the nineteenth century, Irish barkeeps started putting out small bowls of ground ginger for patrons to sp ..read more

An Apple is an Apple, a Potato is a Potato, and you have 2 Smell Systems to Tell You So… Many of us can recall the thrill brought on by a certain grade-school science experiment involving nose plugs, a blindfold, raw apples and raw potatoes. If this doesn’t sound familiar (Spoiler Alert): by plugging your nose and blindfolding your eyes, your ability to detect the difference between a bite of an apple and a bite of potato weakens extravagantly. Extravagantly, but not entirely. Luckily, your brain’s system of distinguishing flavor is not so flimsy as two nostrils. In fact, you are capable of ex ..read more