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Reynald Grattagliano creator of the world’s first 0% ABV non-alcoholic spirit

Reynald Vito Grattagliano

Creator of the world’s first 0% ABV non-alcoholic spirit

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Back in 2007, Reynald Vito Grattagliano was inspired to produce alcohol free spirits following an episode with his 22 year-old son, who upon returning home from a party where there was ample imbibing, began to feel those certain unappealing after-effects. “He suggested that someone should create a whisky that doesn’t leave you feeling so hung-over,” explains Reynald Grattagliano.

3 years later he launched Arkay, the world’s first 0% ABV non-alcoholic spirit.

How Arkay Was Invented?

The founder of Arkay, a product line of beverages that are whisky flavored but 100% free of alcohol. Though only recently introduced, demand for the beverage has generated sales throughout the world, and the company is building on current successes by introducing new lines of vodka, rum, gin and Tequila, which may taste like the real deal, but are totally free of alcohol.

Reynald Grattagliano was inspired to produce the drinks following an episode with his 22 year-old son, who upon returning home from a party where there was ample imbibing, began to feel those certain unappealing after-effects. “He suggested that someone should create a whisky that doesn’t leave you feeling so hung-over,” explains Reynald Grattagliano.

The son, of course, didn’t realize that suggestion would compel his father to not only spend the next five years of his life researching such a method, but he would spend five million dollars to make it happen.

Arkay Alcohol free Spirits Collection Scottish Spirits Association approved

Arr-K

The name derives from Reynald Grattagliano’s travels abroad. Apparently, during his stays in China, some people had trouble pronouncing his first name. Instead of saying “Reynald” their utterance was closer to “Arr-K” – which was AOK with him.

Though Reynald Grattagliano doesn’t have a background in beverage development, he certainly understands chemistry, as well as how to combine ingredients in such a way as to attract allure and appeal from the discriminating masses. He has made an enviable fortune by creating designer perfumes which are touted by some of the top beauty & cosmetic companies known to the world. After spending nearly two years attempting to devise an alcohol-free derivative that not only smelled, but tasted like whiskey, Grattagliano sought the expertise from a team of scientists at a lab in Switzerland. 

This collaboration ultimately resulted in the creation of an entirely new molecule, the quintessential break-through by which Arkay beverages were born. 

Reynald Grattagliano worked several years on the project and it is only on 2012 that the W.A.R.M molecule was discovered

Arkay Alcohol Substitute

Arkay has a small molecule placed inside the drink, in contact with the tongue the drink send stimuli to the brain, the illusion operates, and the mucous membranes of smell and taste saturate and make the consumer believe that he is drinking alcohol. 

No drunkenness, no adverse effect, this is the advantage of Arkay, it reproduces the taste of the liquor but none of the negative effects of the alcohol.

Individuals with medical condition or religious beliefs that prohibits the consumption of alcohol can enjoy the crisp and taste of ArKay non-alcoholic liquors.

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Alcohol Free Liquor – Spirits Alternative

Why should I drink ArKay in the first place, what’s the trick?

Arkay mimics the burn and kick of the alcohol and makes Great Mocktails…

Hey, we know you enjoy a stiff old-fashioned or an extra extra extra dry martini as much as the next imbiber, but sometimes going for the hard stuff just isn’t an option. But that doesn’t mean you want to get stuck slurping on cranberry juice and soda water either. Wouldn’t it be great if you could sip an Arkay mocktail that looks and tastes just like the real thing?

Today, we’ll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.

The prevailing knowledge seems to argue that you can’t recreate the taste of alcohol without actually using it. Is that true?

Let’s step back. Maybe a better first question would be:

WHAT, EXACTLY, DOES ALCOHOL TASTE LIKE?

The answer to this question may not be as obvious as you think.

Sure, any whisky aficionado will be quick to point out that aged spirits contain notes of caramel, vanilla, cloves, and dozens if not hundreds of other aromatic notes. Got it.

But, what about plain old ethanol? Here’s what we know:

• Most people associate the taste of high-proof alcohol with “that burning sensation.” Scientifically, this is known as a trigeminal sensation and you feel it through your pain nerves rather than through your taste buds.

• Ethanol also has a “drying” effect at high proof. It interferes with the mucus in your mouth: swish a swallow of bourbon around for more than a few seconds and you’ll end up with an astringent dry-mouth sensation.

HOW DOES ARKAY SIMULATE ALCOHOL?

We’ve established that alcohol tastes tingly, drying, bitter, and sweet.

To recreate these effects in a nonalcoholic drink, we simply need to add ingredients that produce the same effect.

The best analog for alcohol’s burn comes from spicy ingredients such as ginger or chilies. Although the compounds involved are different*, both stimulate the same nerve that alcohol affects.

* Capsaicin is responsible for the spice in chilies. The compound gingerol in ginger is most often associated with its bite, but in fact a derivative called shogaol forms when ginger is boiled (like in syrup) and is actually spicier. I’ve compared fresh ginger juice vs. boiled syrup, and it’s pretty noticeable—and cool.

** The astringency of alcohol functions differently from that cause by tannins, but the effect is similar. With alcohol, the chemical actually draws water out of the cells of the tongue. Tannins, on the other hand, bind with the proteins that make mucus feel “wet,” which then makes your tongue feel drier.

DOES A GOOD ARKAY MOCKTAIL NEED TO TASTE LIKE ALCOHOL?

That’s because the true allure of alcohol isn’t really derived from its own taste characteristics, but rather how it interacts with other compounds to create otherwise unattainable flavors.

Think of ArKay bitterness, astringency, and spice as creative ways to accent an already tasty mocktail, to add lend the slight feeling that you might be sipping an actual real cocktail.

About ArKay Beverages:

ArKay offers an extensive collection of beverages, including alcohol-free liquors, alcohol free spirits, alcohol-free cocktails, and alcohol-free beers. ArKay feels and tastes exactly like liquor. Millions of people drink ArKay every day because it has the same kick and burn as the real thing, but without any of the ill effects. ArKay is a healthy option too. Besides being 100% alcohol-free, it contains no fat, carbs, sodium, or sugar.

For more information, visit: https://www.facebook.com/ArkaySkinnyCocktails/

ArKay has done with spirits what other companies did for beer, but to an even greater extent. ArKay has invented a completely new beverage category of alcohol-free liquors. Unlike with alcohol, ArKay isn’t constrained by strict market regulations, therefore allowing it to be sold virtually anywhere.

For more information, visit:

www.arkaybeverages.com

www.arkaysocialcafe.com

www.arkaydepot

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Research on capsaicin application on beverages  by Alcohol Substitute

R&D Application on Beverages

Research on capsaicin application on beverages  by Alcohol Substitute

Alcohol Substitute in collaboration with ArKay are developing together a beverage application made with a capsaicin’s molecule which was discovered by Reynald Vito Grattagliano in 2007. The first results have been phenomenal with the launch of Arkay world first alcohol free liquor collection.

Still our R&D department needs millions of dollars to come up with a second generation of the W.A.R.M molecule which could be mixed with any drink to duplicate the kick and the burn of the alcohol without the ill effect and  euphoric effect of the alcohol without the hangover.

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or “heat” (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes.The degree of heat found within a food is often measured on the subjectiveScoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like currychili con carne, and hot sauces such as Tabasco sauce and salsa.

It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Folklore among self-described “chiliheads” attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic.

The W.A.R.M molecule is not a medicine and does not pretend to be but today it is the safest alternative to liquor or alcohol.

arkay alcohol free rum 6 barkay alcohol free gin6alcoholfree vodka