"The sensory experience starts with a bouquet of cinnamon and allspice in the aroma, and at first those are the dominant flavors on the palate, too. But soon, spicy notes give way to tingling sensations that build and build until the whole tongue feels numb, almost like it's vibrating. Stick with it for just a couple of brave moments and the experience will peak before mellowing out and returning your mouth back to normalcy."
"That's the appeal of Tingala, which has been tantalizing tastebuds since it debuted in 2016. Its secret ingredient is the buzz button, a Brazilian flower that includes a compound responsible for evoking the intense sensory effects. While bartenders throughout the U.S. have garnished cocktails with buzz buttons for fun and flare, company president Susan Tews believes Tingala is the first to use them in distillation. It's fair to say, though something of a novelty, it has been a hit."
Tingala is a Colorado-made spirit flavored with buzz button, a Brazilian flower that produces a tingling, numbing sensation on the tongue following initial cinnamon and allspice notes. The sensory effect builds to a sharp peak and then mellows back to normal. Bartenders often use buzz buttons as cocktail garnishes, and Tingala appears to be the first product to incorporate them in distillation. Demand surged after a second spirit recipe was added, doubling sales in 2024 and creating a current shortage. Tingala operates as a small, family-run brand originally developed by infusing store-bought liquor with homegrown buzz buttons.
Read at Boston Herald
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