TingaIa® 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.
Tingala makes your mouth literally tingle. Why would anyone want that? Think of the thrill of first making eye contact with someone special, 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 helps us feel alive. And for spirits, nothing else tastes, or feels, like Tingala.
Tingala gets its tingling flavor from fresh spilanthes acmella flowers, which also are becoming popular as a cocktail garnish. It is a nearly petalless, inflorescent yellow flower and member of the aster botanical family. Safe and FDA approved, the fresh flower bud is known as “buzz button,” toothache plant, or electric daisy. As a culinary ingredient, the plant is called paracress or bredes. Spilanthes is native to Brazil, and is widely used across the southern hemisphere in cooking and as a medicinal herb. Of the over 40 spilanthes plants in its genus, we use only the most delicious and intensely flavored varietal in Tingala.
Tingala is made by our small scale, family owned company in Denver, Colorado. We handcraft our product in small batches from only fresh, hand-picked flowers and other all natural ingredients. We also 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.
APPROACH AND INGREDIENTS
Botanical to Bottle: We bottle Tingala liqueur at 50% ABV/100 proof at a distillery in Denver, Colorado. Tingala uses only real ingredients (no extracts), fresh spilanthes flowers flown to us overnight from U.S. growers, top-notch corn-based neutral spirits and Colorado water, and real crushed cinnamon. Tingala is all natural and gluten free.
Higher Alcohol brands such as Tingala have been moving into the mainstream in recent years. Today’s drinkers know that higher ABV (alcohol by volume) liquors add value. 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.
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 characteristic, delightfully tongue-buzzing mouth feel 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. This stimulation opens the taste buds to other tastes and textures, heightening enjoyment of cocktails. Decidedly not a neutral spirit, and one that is introducing a world taste new to many American palates, Tingala is a modern, unique cocktail component.
Tingala’s flavor is evocative of fruits, citrus, and allspice. A savory liqueur, it is a refreshing alternative to overly sweet cinnamon 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 half and half with a favorite spirit or mixer.
- Create a dramatic first impression for any cocktail by using Tingala as a float or rinse.
-The Tews Family of Colorado
– Drink Different –