Fancy being part of something special on the drinks front? Then book your place at The Singleton Sensorium today (20th March) or tomorrow (21st March) for the world’s first multi-sensory experiment into how the environment you’re in can effect the taste of your drink.
We didn’t need any convincing, we’re fully signed up members of the Professor Charles Spence and Condiment Junkie appreciation society having tried out their experiments before. For this two-day affair the team have taken over Riflemaker’s Gallery in Soho and created three rooms with distinctly different sounds, smells, decor and mood for participants to sip and savour a glass of The Singleton malt whisky in. The aim is to get all those taking part to note down how each room effects the taste of the drink. It’s truly fascinating stuff and as Russ Jones of Condiment Junkie says, “We believe this blend of whisky, sensory architecture and science is a glimpse at how bars of the future will be designed, where every element of the environment enhances the drink and the experience.”
The Singleton Sensorium is part of a wider, nattily-titled study, ‘Tasting Notes: Assessing the effect of multi sensory atmosphere and ambience on people’s perception of whisky’, due to be published in September this year. To take part, please email Professor Charles Spence at laboratory@condimentjunkie.co.uk with your preferred time and date.
Wednesday 20th March or Thursday 21st March, from 6.30pm – 9.30pm
79 Beak Street, Soho, London, W1F 9SU.
Applicants must be over 25 years old.
It will be possible for people who are not available to attend the event to participate in the experiment at home via www.condimentjunkie.co.uk/sensorium after 15th March 2013.
