Tingala Spirits

Take the journey

American made, botanical to bottle, handcrafted spirits for the adventurous.

With sensory appeal and delicious flavor,

Tingala offers drinkers and incredibly unique flavor experience in a premium liqueur.

The Taste

Tingala features the unique, botanical flavor of spilanthes flowers and real, crushed cinnamon. Its taste is evocative of fruits and allspice, with hints of citrus, is not too sweet, and has an aromatic bouquet.

IN COCKTAILS: Use Tingala as a base spirit, modifier, or drink accent in cocktails.

FOR SIPPING: Smooth enough to drink on the rocks or with a splash of water. Keep forward in the mouth. If a sweeter taste is desired, add simple syrup. Best enjoyed at room temperature or slightly chilled.


“The beauty of Tingala
is it modifies a cocktail in
new and exciting ways.
It’s versatile, flavorful,
and like nothing else.”

-Bob Tews, Tingala maker


Tingala Float

ENHANCE any drink by floating a tingling layer of Tingala on top: Gently pour ½ oz. of Tingala over a spoon held just above the cocktail.

The Tingle

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

It lasts for several minutes. The invigorating, taste expanding mouth feel comes from a natural compound in the flower that delivers tactility.

“From an anatomical sense, we always mention smell and taste, but in terms of flavor, there is that third leg…that everyone forgets about, and that is the somatasensory, or the touch component and this includes things like the tingle from carbon dioxide…or the creaminess (of cheese)… You really end up stimulating all the different parts of the flavor construct that we experience.”

-Penn State Univ. Sensory Evaluation Center Director John Hayes



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

The spilanthes plant is also known as the “super taster flower.”

Botanical to Bottle

In the tradition of European spirits and liqueur makers, our Colorado family set out to create an authentic, new liqueur that meets our high standards for a handcrafted product made with skill, passion, and responsibly sourced ingredients.

Using fresh botanicals with a distinctive mouth-tingling quality, Tingala brings an exciting new and enticing flavor to the world of fine drinking

Our family spirits master developed and perfected the artisanal process that captures the essence of these amazing flowers (aka buzz buttons, jambu, electric daisy, or Tingflowers®). Tingala is the first spirit of its kind in the U.S. made from this plant. After navigating the world of botanicals, we selected the highest quality and most flavorful of the more than 40 spilanthes plants in it genus. Safe and FDA-approved, this variety is the one we use, at its peak of freshness, to make our product.



We make every batch of Tingala by hand, using only fresh, hand-picked flowers flown overnight to us from U.S. farmers, crushed real cinnamon (no extracts), top-notch corn-based neutral spirits, dextrose, and pure Colorado water.

We are proud of our family and what it took to create Tingala, and grateful
to the many friends, associates, and other craftspeople who have helped us along the way.

Original Tingala

Colorado bars and liquor stores should contact orders@waspdistributing.com.

Alcohol retailers in California and New York should contact https://libdib.com/.


Colorado’s Most Exciting Export

You have five senses.

Use them all.


What does it take to create something new in the world of spirits? At a time when global brands are cranking out generic vodkas, gins, whiskeys, and rums, Tingala’s taste is an innovation truly different from anything you have had before.

In a class of its own, Tingala features the exciting, natural taste of handpicked spilanthes flowers, sometimes called the “super taster flower.” This amazing botanical, relatively new to Western tastes, brings a dimension to cocktails like nothing else, with natural deliciousness and remarkable, taste enhancing tactility. Stronger and drier than most cordials, Tingala is also more versatile. It is fun to drink straight, though it is excellent in martinis, old fashioneds, mules, and more, and with tonic, fresh lime juice, and other spirits and mixers. 

Unlike some brands–some big ones–who only claim to be different and better, Tingala actually is authentically DIFFERENT, and better.

Tingala is a leader in a NEW category of spirits. Please look for it in the cordials or liqueurs aisle, in 375ml and 750ml sizes.

Stronger, Better




Higher alcohol brands such as Tingala are moving into the mainstream because they enhance flavors. Tingala is higher proof to allow the best expression of its distinctive flavor while preserving its fresh ingredients.

Tingala is 50% alcohol by volume/100 proof. “Bottled in bond” is  a Prohibition-era term for 100 proof spirits, which was the quality standard of the time. With today’s revival of interest in Prohibition-era drinking, thoughtfully crafted higher proof cocktails can transport imbibers to these times gone by or exotic locales.

Today’s drinkers also seek value in their high end cocktails, and they know that higher ABV (alcohol by volume) liquors add value and reduce packaging waste.


Our liqueur is intentionally less sweet, compared to most other liqueurs, which are 50 to 70 proof and can be laden with sweeteners. (In other words, we don’t ask you to pay for added sugars.)

Used sparingly or as a cocktail base, Tingala adds one-of-a-kind character, flavor, strength, and classic American expression to cocktails.


“Tingala Martinez”

Make it with Tingala, Old Tom gin, sweet vermouth, and curacao.