Forget sugary cocktails or chemical additives: a startup called Voodoo Scientific is aiming for a smoother drinking experience by targeting the very source of that fiery sting we associate with spirits. They aren’t masking the burn, but rather eliminating it entirely—and the implications could be profound for how and what we drink.
The idea might sound like magic (after all, their name evokes a touch of voodoo), but the science behind it is fascinating. For centuries, distillers have struggled with the harshness inherent in many spirits. While aging whiskey mellows out some roughness, achieving true smoothness often involves adding sweeteners or chemicals to mask the burn. But what if you could simply remove the compounds causing that unpleasant sensation?
That’s precisely the approach taken by Joana Montenegro and Martin Enriquez, a husband-and-wife team behind Voodoo Scientific. During Covid lockdowns, they embarked on an unexpected scientific journey to decipher why alcohol burns. While most assume ethanol is the culprit, their research revealed a surprising truth: it’s actually byproducts of fermentation—tiny compounds expelled by aging yeast—that trigger those painful receptors in your mouth.
Think of these as microscopic firecrackers going off each time you swallow. And because they bind and release repeatedly, that burning sensation persists sip after sip. Unlike traditional sweetness or bitterness masking techniques, this approach demanded a completely new solution.
Enter enzymes: tiny biological catalysts. Voodoo Scientific discovered specific dehydrogenases—naturally occurring in yeast—capable of converting these fiery compounds into harmless organic acids during fermentation itself. It’s like having an internal detox system for your booze.
The result? A smoother, cleaner spirit without resorting to additives that consumers are increasingly wary of. Southern Distilling Company CEO Pete Barger calls it “a breath of fresh air” in a traditionally slow-moving industry. He envisions Viriato—Voodoo Scientific’s enzyme product—as a powerful tool for distillers to explore new flavor profiles and reduce reliance on masking agents, ultimately leading to more transparent and nuanced spirits.
But are there downsides? Some experts worry that eliminating the burn might lead to overconsumption, removing a natural deterrent against excessive drinking. Others point out that masking alcohol with sugar or glycerin is already commonplace, implying that removing the burn doesn’t necessarily solve the root problem of responsible consumption.
Ultimately, Viriato promises a more refined and perhaps even revolutionary approach to spirits production. Whether this smoother experience translates into better taste—and ultimately, whether consumers embrace it—remains to be seen. What’s clear is that Voodoo Scientific has disrupted the age-old quest for smooth alcohol by venturing beyond traditional methods and tapping into the power of nature itself.
