Imagine what it would be like to see your tequila in high definition, or…
To listen to it with the clarity of satellite radio–without static, or the constant interruption of commercials and annoying DJs yelling at you.
That’s exactly what it’s like to taste tequila using an aerator. But not just any aerator–
A Vinturi spirits aerator.
Let me explain in the following video how I stumbled upon this nifty little item….
Different types of wine aerators have been available for some time. Around the mid-to-late 2000s, when the US economy was beginning to tank, aerators came into their own. Their popularity can be partially attributed to the wine industry releasing wines before they were ready to bring to market to compensate for plummeting sales.
At first, I considered them gimmicky when used for spirits. These were unnecessary items that attracted the wine or spirits snobs. It was just as easy to pour a sample into your favorite glass and let the tequila open or “bloom” naturally, occasionally swirling it inside the glass anywhere from fifteen minutes to a half hour before sipping. I could wait.
In general, aerators mix air into wines and spirits as it flows through or over, increasing exposure to oxygen and causing aeration. It’s a much faster alternative than swirling and decanting your wine or spirit to achieve aldouze, or to wait for wines or spirits to breathe.
Further research unveiled an astonishing fact…
These superfluous doohickeys are actually sophisticated tools for the savvy connoisseur with their invention based on two physics principles.
First, 18th century Swiss scientist Daniel Bernoulli is credited with publishing his principle in fluid dynamics, the natural science of the flow of fluids in motion.
The Bernoulli principle states that for an inviscid (having zero viscosity) flow, an increase in the speed of the fluid occurs simultaneously with the decrease in pressure or a decrease in the fluid’s potential energy.
Next, 19th century Italian physicist, Giovanni Battista Venturi, discovered the reduction in fluid pressure that results when a fluid flows through a constricted section of pipe.
The Venturi effect, as it is called, is the application of Bernoulli’s principle and is widely used in engineering applications such as plumbing and mixing air and fuel in carburetors. You can also see an example of it every time you fill your favorite flask with tequila using a funnel.
It all boils down to mixing oxygen into your tequila to expedite aeration, and Vinturi (a clever play on words, no doubt) does it elegantly by revealing more of your tequila’s qualities and characteristics.
Traditionally a direct-to-consumer item, the Vinturi spirits aerator could also be very useful to both the upscale bar and restaurant. It’s really no different than mixing fresh guacamole at your table, and it’s a graceful enhancement to bottle service that may even result in higher ticket sales for operators and bar managers.
If you’re still not convinced on the value of using the Vinturi spirits aerator, watch for our upcoming Sipping Off the Cuff(TM) video podcast where Alex Perez and I sample both Montalvo and Sparkle Donkey tequilas with, and without, the Vinturi spirits aerator.
The results are shocking–and hilarious!