Bottled cocktails are a new product category in the mixing market.
After the American bar, which combined techniques to achieve a quality result quickly, mixology, which brings knowledge of the kitchen closer to the bar, we entered the age of aged cocktails: pre batched cocktails.
The Key project fits into this new form of expression.
Distillates were often made in home tanks or in makeshift places. They were generally undrinkable. And it is here that the figure of the barman enters: he was the one who made the drinkable drinkable using different ingredients, most important of all: dilution in water. And this is where another fundamental difference between the canonical and The Key cocktails is hidden. None of our cocktails are diluted in water.
The velvet, the softness of our blends depends, yes, on the quality raw materials, but also on our most important ally: time.
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