Tingala Tasting Notes

Tingala Tasting Notes
January 29, 2018 Susan Tews


Tingala is the first spirit of its kind in the U.S., a liqueur made from flowers with a natural tingling taste. Savory, not sweet, handcrafted from real ingredients (no extracts), Tingala is a powerful and versatile way to invigorate cocktails.

What makes Tingala special? Think of the thrill of first making eye contact with someone, the exhilaration of punching the accelerator of a frighteningly fast sports car, or the rush you get from the throbbing beat of music. The way something feels matters. It makes us feel alive. Tingala’s tactility takes the flavor of mixed drinks from subtle to superb.

Tingala gets its tingling taste from fresh spilanthes, or acmella alba, flowers. These small yellow flower buds sometimes also are used as a cocktail garnish. The flower is a nearly petalless, inflorescent blossom. The plant is a member of the aster and daisy family.

Of the over 40 spilanthes types in its genus, we selected only the most delicious and intensely flavored varietal to use in Tingala. Safe and FDA approved, the fresh floret is known as buzz button, electric daisy, or Tingflower®. While sometimes referred to as szechuan button, it is an different plant from the szechuan (or sichaun) peppercorn used in Chinese cuisine.

This member of the Spilanthes family is native to Brazil, where it is known as jambu. The plant is used across the southern hemisphere as a medicinal herb and in cooking. As a culinary ingredient, it is known as paracress or bredes.

Tingala is made by our small, family business in Denver, Colorado. Our spirits master handcrafts our product in small batches from only fresh, hand-picked flowers and other all natural ingredients.  We use real cinnamon in our liqueur (a combination common to traditional European herbal spirits), a flavor that naturally complements the exotic tingling taste of the flowers. We co-pack with local bottlers to finish our product.


Botanical to Bottle: Tingala liqueur is bottled at 50% ABV/100 proof in Denver, Colorado. Tingala uses fresh spilanthes flowers flown to us overnight from U.S. growers, top-notch corn-based neutral spirits, natural crushed cinnamon, and Colorado water. Tingala is all natural and gluten free.

Higher Alcohol brands such as Tingala have been moving into the mainstream in recent years. Used as a cocktail accent, or base or split base, Tingala brings classic American expression to cocktails while adding one-of-a-kind character. Tingala is higher proof to allow the best expression of its distinctive flavor, which also provides shelf stability for its fresh ingredients. We believe that today’s drinkers know that higher ABV (alcohol by volume) liquors add value.

Our liqueur is intentionally LESS SWEET, using healthier dextrose. We don’t ask our customers to pay for added sugars. Compared to many traditional liqueurs, which are 50 to 70 proof and laden with sweeteners, Tingala is lighter, making it a more flexible ingredient for use alone or in mixed drinks. Tingala’s higher ABV and concentrated flavor also help the environment by reducing packaging waste.

Tingala’s taste, while well known in other parts of the world, is new to many Western palates. Decidedly not a neutral spirit, Tingala offers a modern alternative to traditional American drink choices. Used alone or as a cocktail ingredient, Tingala’s characteristic, delightfully tongue-buzzing taste develops in the first sips. It lasts for several minutes. A natural plant compound found in spilanthes flowers delivers tactility by activating the trigeminal, or “touch” nerves. Spilanthes is known to stimulate salivation, opening up the taste buds, which can heighten the enjoyment of other tastes and textures, particularly in cocktails.

Tingala’s flavor is evocative of fruits, citrus, and allspice. A savory, spiced liqueur, it is a refreshing alternative to overly sweet liqueurs and cordials. Tingala is made for mixing, offering new possibilities for modifying cocktails. Tingala is equally satisfying in both dry and sweet mixed drinks. It is best served at room temperature or slightly chilled. Tingala has a fragrant nose.

  • Enjoy in cocktails.
  • As a shot drink, add a splash of water or simple syrup, or serve 1:1 with a favorite spirit or mixer.
  • Create a dramatic first impression for any cocktail by using Tingala as a float, rinse, or top spray.

Nothing else tastes or feels like Tingala.