'Out of the Blue' is a new and immersive cocktail tasting experience from London hotel The Berkeley that promises to engage one's sense of taste, sight, hearing and smell.
The all-new experience was developed with The Blue Bar at the Knightsbridge hotel in partnership with Bacardi Brown-Forman Brands and takes inspiration from The Blue Bar's 'True Colours' menu.
To enhance the experience of consuming cocktails made with Bombay Sapphire gin, Grey Goose vodka, Bacardí Ocho rum and Aberfeldy single malt scotch, guests are invited to take a multi-sensory journey by enjoying 360-degree visuals from a film. Layered on top of this, Out of the Blue also integrates sounds and molecular scents to deepen the flavor experience. Out of the Blue is said to create "a coherent flavour experience, tantalising the taste buds through a journey where light acidity and sweetness is balanced by potency and depth."
Multi-Sensory Cocktail Tastings
The Berkeley's 'Out of the Blue' Features Scent, Sound and Visuals
Trend Themes
1. Multi-sensory Experiences - Enhancing traditional experiences with visual, auditory, and olfactory elements to create a more immersive and engaging customer journey.
2. Cocktail Innovation - Experimenting with unique combinations of spirits, flavors, and sensory elements to create innovative and memorable cocktail experiences.
3. Sensory Marketing - Utilizing the power of sensory stimuli to create emotional connections with consumers, enhancing brand perception and loyalty.
Industry Implications
1. Hospitality - Incorporating multi-sensory elements into hotel experiences, such as cocktail tastings, to differentiate and attract discerning customers.
2. Food and Beverage - Exploring new ways to enhance the flavor experience through the integration of visual, auditory, and olfactory components in cocktails and other culinary creations.
3. Branding and Marketing - Implementing sensory marketing strategies to create unique and memorable brand experiences that leave a lasting impression on consumers.