The Flavour Report - Edition 03: The Colour of Flavour

Welcome to Edition 03: The Colour of Flavour.<br><br>If past issues have explored where flavour comes from, this one looks at how we perceive it before it ever reaches the palate.<br><br>Colour is often the first cue we’re given. It shapes expectation, suggests flavour, and, more often than we realize, tells us what we think we’re about to taste. But as you’ll see throughout these pages, flavour doesn’t always follow the rules we assign to it. Clear spirits can feel vividly coloured. Blue can mean everything, or nothing at all. And for some, flavour isn’t just tasted, it’s seen, heard, or even felt.<br><br>This issue explores the space between what’s in the glass and what we believe is there. From the botanicals that naturally tint our drinks to the multi-sensory ways we experience flavour, we’re looking at how perception shapes taste, and how breaking those expectations can open up entirely new ways of understanding it.