Fermentation In Mixology: A Deep Dive Into Flavour Wall And Techniques
In cocktail craft, building flavourful nuances into drinks comes through effective fermentation. Cocktails that are crafted using herbal, fruity or floral infusions offer much in terms of flavour depth and complexity because these flavour accents are fermented patiently over a long period to better draw out their tasting notes. At The Good Craft Co.’s (TGCC) flavour lab, an entire experiential centre is dedicated to exploring these diverse fermentation processes – using myriad core ingredients and flavour profiles, numerous infusions are being imagined in this space to build nuance and complexity into cocktails.
Role Of Fermentation
One of the key experiences at TGCC’s lab is all about immersing oneself in these fermentation techniques that drive the flavour layers in different cocktails. In fact, fermentation is the foundation of fragrances, flavour and extending shelf-life of produce. This integrates well with TGCC’s overall aim of introducing flavour in the context of fine craftsmanship. What makes this process much more interesting is that what actually looks like lots of stuff packed into a jar is actually a container that holds deep flavour within itself – complete with desi, Indian ingredients and lots of microbial activity which enables flavour development.
Fermentation At TGCC
Excitingly enough, the craftspeople at TGCC take their fermentation process very seriously. At any given time, they are working with as many as 70 ferments, which amounts to a rather large number of cocktail and flavour combinations rendered possible when these flavours mature fully. All of these ferments are in different stages of production, showcasing a whole range of Indian ingredients and flavours readily available and locally sourced exclusively for the process.
Some of the ongoing fermentation infusions at TGCC’s flavour lab include banana wine, nimbu oleo saccharum, brined tender green mango, chicku cheong and fermented mango puree. Each of the core ingredients used in the fermentation process is indicative of the sheer diversity in the produce available in Indian regions and how it can be creatively put to use to craft flavour accents that develop much nuance into inventive cocktail blends – in turn a fusion of desi ingredients with global mixology.
What’s more, each of the infusions crafted through these fermentation processes is the result of different techniques, determined exclusively by the curators, depending on the characteristics of the primary infusion ingredient and its application in mixology. So, from kombuchas to vinegars to lactoferments and cheongs, everything goes at TGCC’s flavour lab, such that different fermentation techniques result in different kinds of flavours.
Also Read: Gin Dreams, Bitter Truths: TGCC's Spirited Take On Gin Day And Bitters Mastery In June 2025
Dealing With Temperatures
Any culinary and mixology expert would tell you that one of the basic elements essential to a good ferment is temperature. This external temperature can effectively be the factor which makes or breaks a fermented mixture. Sometimes managing fermentation amidst the tropical climes in an Indian setting can become a challenge for the masters.
The higher the temperature, the faster the fermentation takes place. This can compromise the flavour as over-fermentation is a risk, especially in Indian climes. So, the makers at TGCC have devised multiple strategies to circumvent this hurdle. They ferment ingredients at cooler room temperatures before storing them in the fridge.
At TGCC, what makes these ferments such an interesting prospect is that they are continuously being used in inventive mixology. That’s the idea – extract flavour using fermentation and then use those to make stellar drinks.
And from the masters at TGCC, here are some simple notes to craft the nimbu oleo saccharum, should you feel experimental and want to work with this ferment in the kitchen:
Take equal weight of sliced nimbu and sugar. Mix together and stuff into a jar. It’s ready to use as soon as the sugar has dissolved into a very fragrant syrup. However, it gets better with age. This ferment can be stored at room temperature and is an absolute essential for a bar.
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