To continue our focus on sustainability, I’d like to introduce a product that has been gaining traction among experienced bartenders worldwide, and for good reason.
Born in Belgium, in 2018, Supasawa quickly captured the attention of bartenders and operators locally, reaching over the years a distribution in over 50 countries around the globe.
What is it, Precious?
Essentially, Supasawa is a water solution infused with five different acids.
Specifically, it contains a distilled water base along with:
– Tartaric,
– Citric,
– Succinic,
– Malic,
– and Phosphoric acids.
Moreover, the ingenious Premium Sour Mix includes a small amount of sugar and salt.
This unique formulation provides Supasawa with a versatile acidity that can effectively replace the use of traditional citrus such as limes and lemons in cocktails and behind the bar.
The innovative minds behind the Belgian “Deluxe Distillery” carefully crafted Supasawa with sustainability in mind, aiming to address the issue of waste in bars.
Thus, they developed a Sour Mix that encapsulates all the acidic components of citrus, significantly reducing waste in all types of hospitality establishments.
Sustainability: A Necessity for All
As discussed in previous articles, sustainability has become an increasingly important topic in our industry.
Producers and savvy investors have been exploring ways to reduce the carbon footprint of their products.
However, we’re accustomed to a world where quality often correlates with higher prices.
This perception is sometimes reinforced by labels like “Organic” in supermarkets.
Consequently, one of the most prevalent misconceptions about sustainability is that it’s viewed as a luxury reserved for the privileged.
The truth is that sustainability revolves around making smart, cost-effective decisions that can support not only the environment but also business finances in the long run.
Your Savings
Supasawa is a prime example.
A single bottle of this product is equivalent to approximately 3 Kg of limes.
Through the use of such products, bars and restaurants can significantly diminish their carbon footprint and waste output, with some establishments reporting up to a 30% reduction in bin bags.
This provides additional savings for hospitality venues, which can be reallocated to different operational areas.
Utilising Supasawa allows business owners to consistently reduce labour costs and time associated with squeezing fresh citrus before each shift, ultimately benefiting the financial health of the business and enabling bartenders to focus on other aspects of the operations such as entertaining guests and providing a much more refined customer experience.
With a shelf life of 2 years (1 after it’s opened), Supasawa guarantees a stable and consistent sour mix for cocktails, ensuring venues can maintain consistency in their offerings.
Easy to use and ideal for cordials and pre-batched cocktails, Supasawa leverages its long shelf life to streamline service behind the bar.
This eliminates the challenges associated with fresh citrus, like lemon and lime, that are often unsuitable for cocktail batching, significantly speeding up service.
Let’s Make it Clear
In addition to reducing environmental impact and supporting cost sheets, Supasawa also sparks creativity among bartenders.
Its clear liquid, free of seeds, pulp, or colour, provides a plain canvas to bartenders and inspires professionals around the world to come up with unique serves such as crystal-clear Gimlets, Daiquiris, Margaritas, Highballs, and even Fizzes.
And they all look and taste amazing! Make sure to check out my latest recipe!
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For more about Supasawa, Check them out here!
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