Stone Barn Brandyworks, a distillery based in Portland, has collaborated with local fresh organic noodle makers Umi Organic to create a spectacularly unique liquor that takes the form of a whiskey-style spirit that sourced ingredients from Umi Organic's initial batch of ramen noodles crafted back in 2015.
The Umi Organic noodles were made from barley and organic wheat. When distilled, it led to the creation of a spirit with a truly unique mouthfeel that is partly attributable to kansui, an alkaline solution that is responsible for the iconic chewy texture of ramen noodles. This spirit was then taken and matured in used whiskey casks for over 1,000 days to create the Umi Ramen Spirit.
Not only does this unique liquor offer an inimitable drinking experience, but it's also a fine example of how companies across sectors can collaborate to share byproducts and mitigate waste.
Ramen Noodle-Derived Spirits
This Unique Liquor Used Ingredients From Excess Noodles
Trend Themes
1. Collaborative Distilling - Distillers can reduce waste and create unique products by collaborating with food producers to use their excess ingredients.
2. Novelty Spirits - There is a growing market for spirits made from unconventional ingredients, such as ramen noodles, that offer a unique drinking experience.
3. Barley-based Spirits - Spirits made from barley are becoming more popular and can appeal to consumers looking for a unique flavor profile.
Industry Implications
1. Distillery - Distilleries can collaborate with food producers and experiment with unconventional ingredients to create unique spirits and reduce waste.
2. Food Production - Food producers can partner with distilleries to repurpose excess ingredients and create value-added products like ramen noodle-derived spirits.
3. Alcohol Retail - Alcohol retailers can offer novelty spirits like ramen noodle-derived spirits to attract adventurous customers and differentiate themselves in the market.