Viriato enables distilled spirits to achieve their highest possible smoothness. Completely smooth – with no harsh bite. Viriato targets only the few compounds that trigger a pain response in the mouth and throat. Flavor is unaffected, only the harsh painful bite is eliminated. Viriato works with all types of spirits and mash (e.g. whiskies, vodkas, tequilas, baijius, rums, gins, brandies, etc.). Without the distraction of the harshness, the more subtle attributes that distillers artistically create in their spirits can be better noticed and enjoyed. With Viriato available to distillers, the uncomfortable pain associated with drinking spirits is now completely a choice.
Viriato is our unique enzyme system that distillers add as a processing aid during fermentation. Same as other processing aids, it does not persist past distillation to the bottle.
Distillers simply add Viriato during fermentation, same as they use other processing aids. No new equipment or process changes are required. By adjusting the amount they use, distillers can select the level of residual harshness in their spirit, including fully eliminating.
Viriato has been proven effective in both rigorous lab-based tests and real-life trials at distillers with different spirits. Patents are filed and in the process of being obtained worldwide. Commercial availability is expected 1H2024.
Recognition by the Spirits Industry!
Honored by the spirits industry’s leading association, DISCUS, with an award as a
Top Innovation in the spirits Industry.
Artisan Spirit Magazine
https://www.artisanspiritmag.com/spirit-mag-issues/fall-2023
Journal of Distilling Science
(Journal of peer-reviewed papers on significant scientific and technical developments in the spirits industry)
DISCUS' Conference 2023
Voodoo Scientific has been honored with an award by the spirits industry’s premier association, DISCUS, for being a
top spirits industry innovation!
(Photo: Chris Swonger, DISCUS' CEO, with Voodoo's Martin & Joana)
Martin is an accomplished global executive and innovator in multiple industries. Successful with global leaders such as Visa and Vodafone, as well as growing start-ups as CEO/CXO, from high-tech to bio-tech. Martin's responsibilities have exceeded $2 billion in revenue and 1000s of people, generating over $5 billion in new company valu
Martin is an accomplished global executive and innovator in multiple industries. Successful with global leaders such as Visa and Vodafone, as well as growing start-ups as CEO/CXO, from high-tech to bio-tech. Martin's responsibilities have exceeded $2 billion in revenue and 1000s of people, generating over $5 billion in new company value. For example, building Vodafone's most successful company in both profitability and growth. His international acumen comes from hands-on work in over 20 countries, including West & East Europe, Asia, Middle East, Africa, and the Americas.
Martin has M.B.A. & M.A.Ed. degrees from Stanford University.
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.