Magazine: Cocktail perfume

Krisztián Garamvölgyi

After 15 years of experimenting Krisztián Garamvölgyi developed perfumes that can influence the taste and aroma of food and drinks. Our magazine asked Mr Garamvölgyi about the details, and in this article we also try to analyse the international market of similar products.

– My creation is a product with a long-lasting scent that is meant to be used with food, which also has intense flavour. The product is made using the methods of traditional French perfume making and liqueur production. At the moment it is available in more than 25 versions.

– I started my career as a bartender – I won the international cocktail competition Marie Brizard twice. Later I worked for major international drink manufacturers and finally I decided to build my own laboratory.

– My perfume started out as a liqueur base in 2008 and in 2009 a simpler version was already manufactured as an essence in France. The early version of the present product was born in 2011, but since then its quality and production technology have improved.

– This is basically a one-man show: I am the flavour master, but the graphic design, printing, marketing and sales work is done by other experts. My bartender past was a good starting point, but I also need to be up to date about changing taste and market trends. During the 3 years of the product’s authorisation process I kept receiving feedback from drink manufacturers, chefs and bartenders, in order to make the perfumes even better.

– You can buy them in specialist shops and online. The 80-100 puff version costs about HUF 2,000 and the price of the 800-900 portion version is a bit above HUF 8,000. Bartenders, chefs and pastry chefs use it. We start exporting to Israel and the United Kingdom this year and more countries will follow next year. My plan is to double sales in the next 3-4 years. //