Why does a sip of Kally taste so yummy? And why does it stand out as unique compared to other non-alcoholic beverages?
The answer lies in the science of food and a bit of brain chemistry.
When you sip a glass of Kally, your brain registers and processes three elements: acid, sugar and tannins. These elements determine both how the Kally tastes as well as how it feels (often referred to as “mouthfeel”) as you drink.
Acid - Acid is the centerpiece of Kally. Kally gets acid from the verjus - juice pressed from young tart chardonnay grapes. The verjus gives Kally an acidity similar to a glass of wine. And similar to wine, Kally has “finish” - the lingering of flavor in your mouth. The acid also makes Kally an excellent pairing beverage, since the acid brings the flavors of foods to life in exciting ways.
Sugar - Kally gets all of its sweetness from organic juices that we add to our recipes. Besides the obvious benefit of pleasant sweetness, sugar also makes Kally feel more “full bodied”; the sugar compounds make the drink more viscous. The sugars in Kally also wake up the senses - if you feel a tingling sensation on the tip of your tongue after a sip of Kally, it’s likely the sugar working its magic. And a side note — we don’t add any sugar to our recipes, preferring to work with the naturally occurring fructose from berries and tree fruit.
Tannin - Tannin is a word that gets thrown around a lot but poorly is understood. Tannins are a compound found in many plants. Kally gets tannins from the teas (all decaffeinated). If, when you drink Kally, you detect a momentary drying sensation on your tongue, gums or even lips, you’ll know you’ve found the tannins. Tannins also contribute astringency to Kally - triggering bitter taste receptors to fire. This creates the same satisfying sensation you might get from the taste of other astringent foods - like dark chocolate, coffee or savory herbs.
Together, these three elements make a glass of Kally an exciting, one-of-a-kind drink experience!