Meet Our People – The Cocktail Experts/World Cocktail Day
Events
13th May 2025
In celebration of #WorldCocktailDay, we continue spotlighting some of our talented flavour specialists across Nactarome who are helping shape the future of beverage creation.
Meet our Cocktail experts: Emily Sawtell, Mario Carminati & Julio Ocampo Estevez
"I collaborate closely with customers and flavourists to deliver tailored application support. My work spans everything from testing the suitability of new flavourings to full-scale beverage development across a wide range of drink categories."
What flavour trends are currently dominating the cocktail world?
Savoury flavours are having a big moment in the cocktail scene. From fat-washed spirits to sweet-and-savoury combinations, there’s a growing interest in bold umami notes such as miso and seaweed, as well as the use of chilli to add heat and complexity.
What’s one flavour you have experimented with that surprisingly worked well in a cocktail?
One surprisingly successful flavour I’ve worked with is maple bacon. It brings a rich, savoury-sweet depth that works particularly well in bourbon or rum-based cocktails, adding an unexpected but delicious twist.
Have you ever created a flavour based on a mood, colour, or story?
Yes — I created a flavour called Summer Garden, inspired by the sensory experience of an English country garden in full bloom. It combined notes of strawberry, cucumber, mint, and elderflower to evoke the essence of a warm, relaxing summer day.
"I develop flavours with a focus on both traditional and innovative profiles, supporting sustainable and biodiversity-driven choices."
What flavour trends are currently dominating the cocktail world?
There’s a strong move toward using local and seasonal ingredients, with an emphasis on biodiversity and sustainability. We’re seeing a rediscovery of wild herbs, native varieties, and typical regional products — not only for alcoholic drinks but also in the NOLO category.
What’s one flavour you have experimented with that surprisingly worked well in a cocktail?
Pistachio flavour surprised me in an aperitif — it added a unique, nutty richness that balanced well in the mix.
Have you ever created a flavour based on a mood, colour, or story?
Yes, I’m currently working on flavours inspired by stories, particularly those related to the origin, use, and cultural spread of botanicals.
"I specialise in flavour development for both sweet and beverage applications, blending innovation with consumer appeal."
What flavour trends are currently dominating the cocktail world?
Spicy and smoky cocktails are trending, along with NOLO cocktails and reinterpretations of classic recipes.
What’s one flavour you have experimented with that surprisingly worked well in a cocktail?
Floral flavourings such as hibiscus and lavender worked surprisingly well, bringing freshness and complexity to the final product.
Have you ever created a flavour based on a mood, colour, or story?
Yes — colours can serve as a strong creative guide. For example, I’ve created a red alcoholic beverage featuring a blend of red fruits and red flowers to evoke a vivid and cohesive sensory experience.
Contact
Get in touch at info@nactarome.com to learn more about how we can support your beverage projects or have a look through our website.
