Spanish designer Marti Guixe has once again turned his hand to food; creating a series of spiced biscuits that, when paired with a spirit or liquor, intensify the natural flavor notes of alcohol.
Spanish designer Martí Guixé has once again turned his hand to food; creating a series of spiced biscuits that, when paired with a spirit or liquor, intensify the natural flavor notes of alcohol.
Called Embedded Biscuits, the project has been envisaged for a new exhibition at the Spanish Embassy in Tokyo, called Tapas: Spanish Design for Food and takes inspiration from an age-old Catalonian tradition, whereby bread was soaked in wine and sugar and given to children.
Working alongside chemists, Guixé has assigned a fragrant biscuit (each unique in its shape and size) to one of five alcoholic drinks, including red wine, vodka, gin, mescal and whiskey. When a drink is gently poured over a biscuit, oxygenation occurs, resulting in a subtly enhanced alcohol flavor. For vodka, Guixé found that adding pepper during the baking process enabled its pure and charcoal-filtrated flavor to be “more easily tasted.”
“I wanted to make a technical biscuit that lets you taste liquors in a very technical way. The biscuits are designed to let you evaluate the alcohol more easily,” explained Guixé in a recent interview with Disegno.
For those familiar with our recently launched Food for Thought series, our forthcoming report – due out towards the end of the month – will explore the surprisingly varied history of the ubiquitous spice: pepper. In the meantime, check out our Food Flavors report for more on the synesthetic properties of certain ingredients and flavors when mixed with alcohol. – Samantha Fox