SupasawaCocktail MixerThe holy grail of both classic and contemporary mixology is the use of acidity to balance the flavour and mouthfeel of cocktails and mixed drinks. For this purpose, different kinds of sour flavours have traditionally been used, derived from fresh fruit and vegetables. Fresh lemon and lime juice, for instance, mostly contain citric acid, whereas rhubarb and apples contain a complex of malic acid, with a touch of citric and oxalic acids, and grapes mostly contain tartaric acid. Finding the ideal acidic formula may take many years of experience, testing and juicing, with a huge cost in perishables, bin bags full of waste, and, eventually, an unreliable dependency on the variable quality of fresh produce. Not to mention the huge carbon footprint caused by the import of fresh citrus fruits from exotic locations. Sūpāsawā puts creativity back into mixology, and empowers professional and home mixologists with a reliable, stable, economic, and sustainable premium sour mix with a long shelf life.

Supasawa web

Supasawa

LOWER BEVERAGE COST Ready-to-pour Sūpāsawā reduces your beverage cost dramatically. You don’t have to spend your precious time juicing lemons and limes, which you don’t have to buy anymore.
LONGER SHELF LIFE Sūpāsawā can be used for at least a year after opening, whereas freshly squeezed lemon and lime juice goes off after only two days.SUSTAINABILITY Sūpāsawā reduces your carbon footprint by taking freight with citrus fruits from exotic places off the road and out of the air. And you reduce landfill waste, because mouldering citrus peel is not piling up in bin bags anymore, waiting for the weekly pick-up.
USABILITY A bottle of Sūpāsawā occupies less space than its equivalent in limes and lemons. For venues and events where high volumes of cocktails are served, Sūpāsawā is a time and space saver.
STABILITY The flavour of lemon and lime juice can be affected by too many volatile factors, such as the moment of juicing, or the ripeness of the fruit. Sūpāsawā always tastes the same, wherever and whenever.
Sūpāsawā will become your best friend in the back bar. A blessing for bartenders and mixologists, it makes mixing cordials and shrubs as easy as 1-2-3. Meticulously crafted from distilled water, five different types of acid, a little sugar and a pinch of salt, Sūpāsawā makes your cocktails sing and pop.
DISTILLED WATER We really did make the cleanest and most purified type of water, by stripping inorganic salts and organic substances from it through distillation. We boiled water into steam and condensed it back into liquid, leaving behind most of the impurities.
CITRIC ACID Citric acid is without doubt the best known of all acids. It is an organic acid that is naturally found in high concentrations in lemons and limes, and it is together with malic acid, it’s every kid’s first encounter with a sour flavour.
MALIC ACID Malic acid provides a more mellow, pleasant, and refreshing kind of sour flavour. This organic acid is naturally found in apples, apricots, berries, cherries, grapes, peaches, pears, plums, and quince. It is very clear and pure in rhubarb, and gives salt and vinegar crisps their typical tartness.
TARTARIC ACID Tartaric acid is another organic acid that occurs naturally in grapes, bananas, grapefruits, and tamarind fruits. It adds a salty touch and an astringency to the sour flavour.SUCCINIC ACID Succinic acid is an organic acid that is mainly used as an acidity regulator and flavour enhancer by adding a touch of umami to the sour flavour.
PHOSPHORIC ACID Phosphoric acid is a weak inorganic acid that is responsible for the sour and tangy flavour of, for example, jams, colas, and lemonades. It adds a distinct bite to the acidity balance.

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SupasawaCocktail MixerThe holy grail of both classic and contemporary mixology is the use of acidity to balance the flavour and mouthfeel of cocktails and mixed drinks. For this purpose, different kinds of sour flavours have traditionally been used, derived from fresh fruit and vegetables. Fresh lemon and lime juice, for instance, mostly contain citric acid, whereas rhubarb and apples contain a complex of malic acid, with a touch of citric and oxalic acids, and grapes mostly contain tartaric acid. Finding the ideal acidic formula may take many years of experience, testing and juicing, with a huge cost in perishables, bin bags full of waste, and, eventually, an unreliable dependency on the variable quality of fresh produce. Not to mention the huge carbon footprint caused by the import of fresh citrus fruits from exotic locations. Sūpāsawā puts creativity back into mixology, and empowers professional and home mixologists with a reliable, stable, economic, and sustainable premium sour mix with a long shelf life.

Supasawa web

Supasawa

LOWER BEVERAGE COST Ready-to-pour Sūpāsawā reduces your beverage cost dramatically. You don’t have to spend your precious time juicing lemons and limes, which you don’t have to buy anymore.
LONGER SHELF LIFE Sūpāsawā can be used for at least a year after opening, whereas freshly squeezed lemon and lime juice goes off after only two days.SUSTAINABILITY Sūpāsawā reduces your carbon footprint by taking freight with citrus fruits from exotic places off the road and out of the air. And you reduce landfill waste, because mouldering citrus peel is not piling up in bin bags anymore, waiting for the weekly pick-up.
USABILITY A bottle of Sūpāsawā occupies less space than its equivalent in limes and lemons. For venues and events where high volumes of cocktails are served, Sūpāsawā is a time and space saver.
STABILITY The flavour of lemon and lime juice can be affected by too many volatile factors, such as the moment of juicing, or the ripeness of the fruit. Sūpāsawā always tastes the same, wherever and whenever.
Sūpāsawā will become your best friend in the back bar. A blessing for bartenders and mixologists, it makes mixing cordials and shrubs as easy as 1-2-3. Meticulously crafted from distilled water, five different types of acid, a little sugar and a pinch of salt, Sūpāsawā makes your cocktails sing and pop.
DISTILLED WATER We really did make the cleanest and most purified type of water, by stripping inorganic salts and organic substances from it through distillation. We boiled water into steam and condensed it back into liquid, leaving behind most of the impurities.
CITRIC ACID Citric acid is without doubt the best known of all acids. It is an organic acid that is naturally found in high concentrations in lemons and limes, and it is together with malic acid, it’s every kid’s first encounter with a sour flavour.
MALIC ACID Malic acid provides a more mellow, pleasant, and refreshing kind of sour flavour. This organic acid is naturally found in apples, apricots, berries, cherries, grapes, peaches, pears, plums, and quince. It is very clear and pure in rhubarb, and gives salt and vinegar crisps their typical tartness.
TARTARIC ACID Tartaric acid is another organic acid that occurs naturally in grapes, bananas, grapefruits, and tamarind fruits. It adds a salty touch and an astringency to the sour flavour.SUCCINIC ACID Succinic acid is an organic acid that is mainly used as an acidity regulator and flavour enhancer by adding a touch of umami to the sour flavour.
PHOSPHORIC ACID Phosphoric acid is a weak inorganic acid that is responsible for the sour and tangy flavour of, for example, jams, colas, and lemonades. It adds a distinct bite to the acidity balance.

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