Why Spirits Brands Care
Increase Profits from Improved Sales Volume, Margin, and Market Share
Increase Profits from Improved Sales Volume, Margin, and Market Share
Increase Profits from Improved Sales Volume, Margin, and Market Share
Consumers prefer smoother spirits, and those command higher-premium prices, by double or much more. Viriato makes products smoother — the smoothest possible. Viriato presents an exceptional opportunity for distillers to create objectively superior products that elevate their brand, market share and profitability.
New Product Innovation
Increase Profits from Improved Sales Volume, Margin, and Market Share
Increase Profits from Improved Sales Volume, Margin, and Market Share
Imagine what’s possible when all harshness has disappeared from your liquid. Without this ‘noise’, the more nuanced flavors previously overpowered are now uncovered and experienced. New flavor profiles are also accessible to be developed, either via innovating the mash bill, or via botanicals and flavorings, or new aging strategies.
Manufacturing Efficiencies Potential
Increase Profits from Improved Sales Volume, Margin, and Market Share
Manufacturing Efficiencies Potential
With the harshness already removed during fermentation, distillers they may wish to explore gaining efficiencies such as:
- Cut wider to capture more ethanol,
- Less energy by distilling to lower proofs,
- Increase throughput from less filtration,
- Less barrel aging gives faster-to-market with less angels’ share losses.
Our Scientific Discovery
For Centuries, Until Now, The Cause of Harshness Remained a Mystery
The precise cause of the harshness in spirits has remained misunderstood for centuries. Voodoo Scientific made the scientific discovery of what precisely causes the pain sensation in the mouth and throat when drinking spirits! We started with understanding the physiology of the pain sensation meeting with the Nobel Prize -winning expert in the specific nerve receptor in the oral cavity that creates this pain response. Then we researched the unique set of attributes of compounds that would trigger the receptor, and from there we performed scientific analysis of various spirits to identify the precise compounds they had in common that could trigger the pain receptor. This was the new discovery — the pain response of the nerve, and its receptors triggered by specific compounds in any beverage alcohol. We then studied the manufacturing processes of beverage alcohol to know where and how the compounds are formed.
With these scientific and operational insights, we formulated our product Viriato to eliminate only the unwanted compounds that trigger the pain response, while also not affecting the compounds that create the spirit’s unique flavors — only the harsh bite is eliminated. Without the harshness overwhelming the experience, the other flavors are uncovered and now noticeable in a more enjoyable, smother experience.
Industry Awarded!
Voodoo Scientific has been honored with an award by the spirits industry’s premier association, DISCUS, for being a
Top Innovation in the Spirits Industry!
(Photo: Chris Swonger, DISCUS' CEO, with Voodoo's Martin & Joana)
Customer Engagement
Our founders, Martin & Joana, are actively meeting with spirits companies around the world with our objective to educate on Viriato and the many advantages available. We will be selecting a few brands to be our initial ‘launch partners’, with those brands having the advantage of being first-to-market with the smoothest-ever products in their category.
We are in the scale-up phase with our global-leader manufacturer, and expect commercial availability in 1H2026.
We look forward to talking if you would like to discuss further.
Select News
ARTICLE by Voodoo’s CSO: The discovery & innovation
Artisan Spirit Magazine
https://www.artisanspiritmag.com/spirit-mag-issues/fall-2023
(page 113: Innovating with Enzymes)
article: The Science of Smooth
ARTICLE: VOODOO'S ENZYMATIC KEY TO UNLOCK SMOOTHER SPIRITS
AgFunder News
(Photo: Voodoo's CEO & CSO)
GINKGO BIOWORKS SELECTED By VOODOO aS SCIENTIFIC PARTNER
About Us
Martin Duncan Enriquez
Joana Assunção Montenegro
Joana Assunção Montenegro
Martin is enjoying his career as an executive and innovator in multiple industries. Previously with global leaders such as Visa and Vodafone, as well as growing start-ups as CEO/CXO, from high-tech to bio-tech. Martin has worked in over 20 countries and his responsibilities have exceeded 1000s of people, and created over $2 billion in
Martin is enjoying his career as an executive and innovator in multiple industries. Previously with global leaders such as Visa and Vodafone, as well as growing start-ups as CEO/CXO, from high-tech to bio-tech. Martin has worked in over 20 countries and his responsibilities have exceeded 1000s of people, and created over $2 billion in new revenue and $5 billion in new company value; for example, starting & building Vodafone's most successful company in both profitability and growth. Beyond career, Martin holds a world record for weight lifting endurance in the Good-Morning lift.
Martin has M.B.A. & M.Ed. degrees from Stanford University.
Joana Assunção Montenegro
Joana Assunção Montenegro
Joana Assunção Montenegro
Joana is a respected food & beverage industry executive and innovator whose inventions and trade secrets include over $5B in new revenue, and over $100 million in cost savings. Her innovation skill set spans ‘blue sky’ disruption to innovative food processing techniques. She has a rare breadth of business acumen experienced in R&D, s
Joana is a respected food & beverage industry executive and innovator whose inventions and trade secrets include over $5B in new revenue, and over $100 million in cost savings. Her innovation skill set spans ‘blue sky’ disruption to innovative food processing techniques. She has a rare breadth of business acumen experienced in R&D, sales, manufacturing and product development. Recently as CSO with Califia Farms, previously leading R&D organizations at Land O'Lakes and General Mills’ Pillsbury and Yoplait. Joana has a B.S. in Food Engineering from the Universidade Católica in Portugal, and a Ph.D. in Food Engineering from the University of Minnesota.