Bacardi has developed a draught tap system for its Grey Goose vodka brand that allows bartenders to serve cocktails at sub-zero temperatures.
The system, which has been created in response to the current trend for draught cocktails, can be charged with nitrogen to add a rich and creamy texture to espresso martinis or can add more traditional carbonation to cocktails.
According to Bacardi, the bar has been designed to allow for a variety of drinks to be served “with ease, at speed, to exacting standards – all at sub-zero temperatures”.
The system uses technology to instantly chill the liquid on demand so that the pre-chilling of kegs is not required before dispensing.
Lee Applbaum, global chief marketing officer for Grey Goose vodka, said: “The new draught tap system is a ground-breaking innovation that captures the imagination of cocktail culture and places Grey Goose at the heart of more occasions and celebrations; bringing more opportunities for cocktail lovers to treat themselves, without having to compromise on the quality of their drinks.
The system can be charged with nitrogen to add a rich and creamy texture to espresso martinis.
“Grey Goose is a versatile spirit that enhances every occasion and serve, from the classics to contemporary. The new, innovative draught tap system has been designed with this versatility in mind, allowing bars to cater for a wide assortment of drinks now and into the future.”
Marc Plumridge, European programming director at Bacardi, who has driven the development of the tap system, added: “We began with the desire to be able to create innovative drink serves in a way that has never been seen or done before. The cutting-edge technology used delivers spectacular cocktails, dispensed at speed, all housed within a transparent casing – allowing individuals to have a full view of the technology at work.
“One of the major challenges was to bring ambient (room) temperature liquid (above 20 degrees) down to sub-zero temperatures using an on-demand system – allowing drinks be served instantly – rather than the necessity to pre-chill the liquid held in kegs for a period of 24–48 hours.”
The system will feature at a number of promotional events and bars in the UK this summer.
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