Controversial New Flavour Extraction Concept Set to Stir Up Drinks Industry

A brand-new and patented process, which removes the water and alcohol from any drink, creating a new and utterly unique flavour extract, promises to completely redefine the way we make and transport drinks, around the world.

Hocus, the innovative company which is behind this incredible technology, is set to send shockwaves through the drinks distribution industry.

The flavour extract is what makes any drink unique, it creates the special character you know and love from your favourite tipple, it's the concentrate of the drink. The water and alcohol can simply be added back, anywhere in the world. The ramifications are enormous, points out Hocus.

How does it work?

All alcoholic drinks have water and alcohol extracted, to leave the flavour concentrate.

The flavour essence can be transported anywhere in the world (30ml = 150cl = 3 x bottle).

Then simply add back the water and the alcohol to serve.

Founder of Hocus, Mark Stone is the visionary entrepreneur behind this concept. Using his knowledge of science, Stone started to experiment with flavour extracts and realised he could perfectly preserve the delicate flavour compounds without damaging them.

Comments Stone: “This process works on any alcoholic drink, wine, beer or spirits all work really well, but we've started with a focus on spirits. We've put the essence into a dispenser. Just three squirts are all you need for a flawless gin and tonic, which tastes exactly the same as the original version, because it is the original version.”

Hocus Drinks is an innovative drinks company dedicated to revolutionising the spirits industry with innovative and sustainable solutions. 

Their Dispenser technology promises to change the way drinks are transported and served worldwide, promoting sustainability and massively reducing cost.

To learn more visit https://hocus.uk.