Tingala®’s spirits take your senses to another place. 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 beat of dance music. The way something feels matters.
Tingala and Tingala Gold offer a playful, one-of-a-kind experience as well as a pathway to heightened sensation and enjoyment. Who doesn’t want that?
What makes Tingala spirits tingle?
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 such as when we detect temperature (as in coffee or beer) or creamy, crunchy, or effervescent textures. The tingling feeling from buzz buttons (spilanthes) is in the same taste-sensation family as these and is a taste cousin to spiciness (as in capsaicin), mintiness, carbonation, and creaminess. These contribute tactile-taste factors that increase the complexity of, and can add to the enjoyment of, drinks and foods. Tingala spirits offer this depth and nuance in a premium spirit.
The scientific explanation for our spirits’ tongue buzzing taste is the biological process called chemesthesis. A natural fatty acid amide spilanthol in the small yellow buzz button flowers biochemically enlivens the tissues of the mouth, tongue, and lips and produces the surprising tingling feeling! This compound stimulates the taste buds via the trigeminal nerve pathway, increasing salivation, and enhances enjoyment of tastes and textures, particularly in cocktails.
