Education
Sensorics - Production - Degustation - Foodpairing
Branko Drljača
Sensory spirits assessor
Spirits Sommelier
Speaker for Spirit Sommelier Qualification
Designer of the ALEA Aromabox for sensory training
Seminars, degustations, foodpairing
Do you want expertise in various sectors to alcoholic beverages ?
How to create a brand, improve quality, implement a premium line in existing production or get a sensory analysis of your production ?
Are you interested how to understand sensorics, consume consciously, raise yourself to a higher level of tasting and drink for pleasure ?
Expand the offering in HoReCa (Hotel, Restaurant, Catering) gastronomy, by introducing seminars, workshops, tastings or food-pairings into the program ?
Aromabox
Sharpen your Senses
ALEA Aromabox is an instrument used for sensitizing the olfactory system.
For detecting aromatic components and identifying technological defects in alcoholic beverages, prior sensory sensitization of the taster to distillates is essential. This process is achieved through specialized training and continuous practice, which develops the ability to perceive and define the qualitative parameters of the product.
The aromatic profile, including positive and negative attributes, is evaluated using sensory methods, which makes it possible to distinguish high-quality distillates from those with technological flaws.
Structured learning, systematic sensory training, and targeted analysis of aromatic components ensure a reliable and objective evaluation of the final product through human-sensory tasting. The Aromabox is divided into three sectors, each marked with a different color.
Typical Brandies and Geist
Aromas of Fruit Distillates
Off-Flavor
