As brand crossovers continue into the alcohol space, Doritos today unveiled a collaboration with the flavor company Empirical: Empirical x Doritos Nacho Cheese Spirit.
This limited-release smells and tastes just like the real thing, the companies say, bringing the flavor of these nacho cheese chips into the spirits aisle.
“Doritos is all about disrupting culture and bringing our fans unexpected, bold experiences,” says Tina Mahal, Senior Vice President of Marketing for Frito-Lay North America. “We’re always pushing our fans to try new things, so we figure it’s time we disrupt the spirits category by offering our iconic nacho cheese flavor in a bottle.”
To create the flavor, the layers of the chips are extracted through Empirical’s production process, using real Doritos chips and retaining their essence through vacuum distillation, the companies say. Unlike traditional distillation methods, vacuum distillation operates at lower temperatures, which us meant to preserve the full taste spectrum derived from snack.
“Empirical is an ‘uncategorized’ spirits company, so it allows us the freedom to experiment with really interesting flavors and not have to be stuck in a gin box or tequila box or whiskey box,” says Lars Williams, Chef/Distiller & CEO, Empirical. “And we can take something that has a unique and amazing flavor, like Doritos, and evolve it into something completely new.”
These limited-edition bottles are available next month for a suggested retail price of $65 per 750-ml. bottle. They are 42% ABV, and available online and in select New York and California markets.
Yuck!
Not sure about Dorito Nacho Cheese Spirits… How about Ranch or Pickle chip spirits?
But I am REALLY waiting for some decent wine companies to come up with, uuuhm, let me dream…with…
Merlot with American aged Cheddar Cheese Flavor Crystals,
Cabernet Sauvignon impregnated with “Gorgonzola Nano Flavor particles”,
Chardonnay with “Homeopathic Brie Flavor molecular extract”
Pinot Grigio impregnated with entranced natural “quantum jumping Swiss Cheese Fondue Quirks”,
Austrian Gruener Veltliner with soft ripened Camenbert Nano particles enhanced with Cranberry infusion, scared into shape via reduced and properly bridled right-wing talk.
Greek Red Housewine, thoroughly moussiert with the Umami of Feta Cheese, Dill & Jogurt, carefully gathered via a patented hydroethanolic extract method, quintuple distilled.
Italian Chianti Classico for which the intrinsic hints of melted butter, tobacco, peaches and lavender
are strongly supported by a fruit backward, concrete minerality and the nowadays expected lightning
flashes of sundried tomato , finely ground truffels and an agitated helping of Grana Padano & Pecorino Romano Nano Flavor crystals, so fine as to be almost au jus.
So, that’s what I am waiting for.
Note: If you allow “yuck” as a comment, then you have no philosophical justification to disallow my prior comment. Because, without dreaming a little, how do you get anywhere?
Terrible! No sense of humor, no sense of wit, wisdom, nothing! Sad, dummies at work!
Sounds like a win, I would love to try it