A Message from Mike Mignella

GUEST EDITOR'S Letter

Flavor is a rapidly growing topic of study and I’ve learned that our perception of what we taste goes far beyond what’s on our tongues. The sensations we feel when tasting, “may be influenced by tactile, thermal, painful and/ or kinesthetic effects.” With that, Gordon M. Shepherd, a professor at the Yale School of Medicine studying something called Neurogastronomy, is attempting to understand how our senses contribute to it all.

Happily, in our day-to-day lives, special and unique flavor sensations are (if you’re lucky) symphonically composed nightly by talented flavor ambassadors known as bartenders. I’m writing this for each mixologist that relentlessly hones his skills and learns to harness those possible “tactile, thermal, and kinesthetic” effects one experiences when tasting a perfect cocktail. Thankfully for all of us, the research about flavor will continue to legitimize what we’re trying to accomplish.

For some, tasting something great is a form of survival. Here I ponder all the worldrenowned chefs preceding us that succeeded in putting “flavors” on our radar. Smoked salmon on pizza? Let’s do it! Indeed, there is a primal draw to something that tastes good, and a repugnance to something that doesn’t. We must always remember this in the world of cocktailing and share our endeavors. After all, WE are now on the frontline and are the next step in flavor evolution.

Resident Mixologist, CaliFino Mike Mignella

Mike Mignella has been a F&B industry veteran for fifteen years, mixing personalized cocktails for a decade. His beverage expressions reflect the tastes of his childhood. Currently residing in southern California, his craft is being put to good use at CaliFino Tequila where he is the resident mixologist on staff, having created over a hundred original cocktails with the complete portfolio. “I am an artist” he says, “and mixology is my medium.”