Flavour Matching

The art of mixing…

Coconut Water & White Guava

We only set ourselves a couple of rules when creating Juiceology blends – the drinks had to be all-natural, and we did not want to add refined sugars.  Other than this we took a blank canvas and set about creating truly delicious and unique beverages.

We’ve strived to create juices that balance the two central characteristics of fruit – sugars and acids.  Malic acid predominates in apple and pear juices (the Latin name for apple is Malus), tartaric acid is found in grape juice, whilst citric acid is found in most juices but, as the name suggests, particularly in the citrus juices grapefruit, lemon, lime and orange.

The fusing of different acid levels was an important aspect in creating our blends.  Lemon juice is a good example of a juice which makes a wonderful ingredient but is almost undrinkable on its own because of its very high acid content.

Many esters, aldehydes and alcohols are common to a variety of fruits. For this reason it is possible to detect “blackcurrant”, “gooseberry”, “blackberry” notes in wine, which after all, has been made purely from grapes. In the case of citrus juices much of the aromatic nature comes from the peel: oil soluble aromatic compounds are stored in oily glands.

The result are well-rounded beverages that are totally refreshing a drinkable, but with subtle tasting complexities absent from most soft drinks.


We match our delicious blend of not-from-concentrate apple varietals with some concentrated pressed apple juice. The mellow, smooth, persistent sourness from their natural malic acidity gives a solid backbone to our Apple, Lime and Mint drink.
The juice of smashed black aronia berries are packed with health-giving antioxidants (see our Wellness page).  Recently aronia berry juice has been hailed as a “superfruit,”, although native Americans recognised their health benefits for hundreds of years. The flavour of aronia on its own has a tartness akin to cranberry juice, and helps temper the sweetness of our Lychee, Berry & Basil drink. The darkness of the aronia berry also adds a vivid purple hue to the Lychee, Berry & Basil drink.
Known as the “cabernet” of berries for their earthy, wine like taste.  Adds body to our Lychee, Berry & Basil drink. 
Tart, tangy, lemon’s citric acidity blends synergistically with other flavours in all of our drinks to bring them out. 
Kaffir limes and leaves are mainstays of Thai cuisine because of their high aromatic oil content and intense flavour.  There are notes of wood, white pepper and cucumber. 
The taste of Lychee is sensual and very sweet, reminiscent of roses and some muscat grapes. The lychee is filled with vitamin C, more than is found in oranges and lemons, and is loaded with potassium.  The lychee tree is handsome, dense, round-topped and slow-growing with smooth, gray, brittle trunk and limbs.
Mandarins are generally smaller and flatter than oranges with looser rinds and segments and a distinctive spicy aroma, adding depth to our Mandarin,Citrus and Cardamom drink.
Sweet, fruity succulent and refreshing.
Fragrantly sweet  seductive juiciness and deep red colour.
White Grape

Botanical Extract

Milk Thistle (see wellness page)

Herbs / Spices

A fresh basil leaf eaten directly from the plant has an initial subtle peppery flavour. The taste then evolves into a slightly sweet flavour and also has a delicate menthol aroma as well. Basil’s refreshing, clove and anise-like aroma conjures up memories of summer, hardly surprising when one considers how this warmth-loving annual thrives in the heat and expires with the first chills of winter.  The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest,  the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavour.

The aroma is strong but mellow, fruity, and penetrating. The taste is lemony and flowery, with note of camphor or eucalyptus due to cineole in the essential oil; it is pungent and smoky, with a warm, bittersweet note, yet is also clean and fresh.Mint
The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste.  Our nerve activation of the trigeminal nerve endings by mint is the same as that activated by cold things on our tongue.

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