Tingala

Buzz button spirits made with fresh flowers native to Brazil with a natural tingling taste

drink different

“This simple little flower…manages to activate the sense of touch, on top of taste and smell, and really heightens flavors.” – liquor.com

The Taste

Tingala is like nothing you’ve tasted before. It is awash in the incredibly unique tingling taste of fresh spilanthes (buzz buttons), natural herbal flavor, real cinnamon, and citrus notes. It has an aromatic bouquet and is less sweet than traditional liqueurs. 

Tingala’s enticing tongue-buzzing taste develops in the first sips and lasts for several minutes, offering an extraordinary taste experience!

The Tingle

You will notice Tingala’s tingle in the first few sips.

We traditionally think of flavor as consisting of taste and smell, but there is also the somatosensory or tactile, third part of the flavor equation that we experience when we enjoy creamy, crunchy, or effervescent texture; temperature; and more. 

Buzz buttons (spilanthes) contain a natural compound spilanthol which triggers these “touch” or trigeminal nerves in a unique way. Tingala drinkers experience an amazing tingling mouthfeel! As an added bonus, buzz buttons also heighten enjoyment of other flavors and textures.

Tingala is the only U. S. spirit crafted from fresh buzz button flowers

Bartender with Tingala Drink

How to Use

Tingala is made to be mixed! Its higher ABV and lower sweetness allows the mixologist flexibility in customizing cocktails. It adds distinctive flavor and a palpable tactile note to mixed drinks.

Use it as a base, modifier, accent or float. Try it as a chaser or in a shot drink recipe. We invite you to try one of our signature drinks or use Tingala in a cocktail creation of your own. It is an exciting way to reimagine and invigorate cocktails!

Adaptable and delicious, Tingala is the secret ingredient you didn’t know your drink needs! 

Buzz Buttons (also called electric daisies, paracress, or szechuan buttons), are the bud-like flowers of the spilanthes acmella plant, an herb traditionally used in cooking and traditional folk medicine. Tingala offers modern drinkers a delicious new way to enjoy this fascinating botanical!

“(The flower) opens up the nether regions of your palate.” - Anthony Bourdain

Flower to Bottle

Our family’s humble vision was to apply skill and passion to produce one of the most interesting spirits in the world. We have achieved that goal with amazing and delicious results!

We make Tingala with only fresh botanicals and other all natural, responsibly sourced ingredients, using no extracts and nothing artificial. Safe and FDA-approved, the variety of flowers that we use is the highest quality and most flavorful of the more than 60 spilanthes plants in its genus. We use only this variety, handpicked at its peak of freshness, with nothing artificial added.

Our artisanal process captures the essence of these amazing flowers.

Man looking at bottle

Changing the World of Spirits

It’s not often that an entirely different new spirit comes along. Ours has bold tingling character, authentic fresh botanical flavor, and natural sensory appeal unlike any other U.S. spirit.

Tingala is in a premium spirits class of its own.

As an innovative alternative to the traditional, it is a creative addition to the modern bar. It transforms cocktails, offering a one-of-a-kind experience.

Unlike some brands–some big ones–who claim to be different, Tingala is truly unique. Please ask for it and look for it in the liqueurs and cordials aisle.

Higher Proof

Tingala is 50% alcohol by volume to showcase its tingly, assertive personality in cocktails. Higher ABV preserves Tingala’s just-harvested flavor, guarantees longer shelf life, reduces packaging, and provides excellent flavor and value.

Savory

Lower in sugar than many other liqueurs, without heavy sweetness, Tingala is well suited for use in classic cocktails. It is savory, versatile, and pairs well with other alcohol and mixers in both traditional and innovative drink recipes.