Larrian Gillespie MD to address the Farm to Table International Meeting, New Orleans

I am happy to have been invited as a plenary speaker to both teach the first Sonic Mixology class at the Farm to Table International meeting, but to also speak on the Pharmacology of Flavor in New Orleans this weekend. It will be an exciting time and participants in the class will work with the Turbo Sonic Mixer to create fat washings, shrubs, extractions, shelf stabilization during the one hour class.

Sonic Mixology and the Turbo Sonic Mixer

I’m excited to introduce to you the new science of Sonic Mixology, which will revolutionize the way you prepare, infuse or store alcohols in your bar or restaurant with the Turbo Sonic Mixer.

Sonic Mixology has its foundation in the field of Pharmacology and Sonochemistry where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure. Applying these same principles, Culinary Sonic Instruments has developed a patent-pending method for creating dynamic alcoholic flavors in minutes rather than days, weeks or months.

With just the touch of a button you can create custom infusions, extractions, stabilize flavor in cases of wines and spirits with the power of the Turbo Sonic Mixer. Electrons that are activated by the transducer in the Turbo Sonic Mixer are strong enough to rip holes in foil as they tunnel and stream in the tank. That same action is what creates cold boiling and mixes the compounds in the bottles of alcohol.

Sonic Mixology has its foundation in the field of pharmacology where ultrasonic acoustic streaming is used to produce nanoparticles which suspend flavor compounds by altering their nuclear structure.

Watch the color streaming on both sides of the bottle as the saffron is extracted at rapid speed in the Turbo Sonic Mixer.

Watch how cold boiling occurs only when the flask is inserted into the Turbo Sonic Mixer. There is no change in the temperature in the alcohol and it stops as soon as the flask is removed from the tank.

Cold boiling occurs because of excited electrons racing at over 1000 miles per hour through the alcohol,. Notice the "cold boiling" stops as soon as the flask is removed from the tank.