Stillabunt Magic Velvet is the best bar invention of 2021. Read an interview with the project manager
This week, we’ll bring you the interview with our new interlocutor – Giacomo Barucco. He is the project manager of the Stillabunt product line by Orsa Drinks, which was created with the idea of saving time and money, but at the same time to improve the quality of cocktails. Stillabunt’s product, Magic Velvet, was the winner of the Bar Awards in 2021. in the category “Prepare & Garnish”. We had the opportunity to talk to him at the Bar Convent Berlin. How the idea for the first product was created, who is responsible for it and how much the products affect the cocktails that use them in preparation can be read below.
Source: Home – Stillabunt Magic Velvet
Can you describe who you are and what you do in a few words?
“My name is Giacomo Barucco and I am the project manager of the Stillabunt brand. It is a brand associated with Orsa Drinks. The brand was created during the first pandemic in 2020, and our first product launched was Magic Velvet.”
What is the Magic Velvet product and how is it used?
“He is completely vegan and halal-certified as a non-alcoholic. It is made from natural extracts to give cocktails the necessary foam. It only takes a few drops to mix with the cocktail; shake it well and stir. And here the job is done. Over 600 cocktails can be made from one 95 ml bottle. What is very important is that it does not affect the taste or smell of the drink.”
Do you have any other products on offer besides Magic Velvet?
“After the first product, Magic Velvet, we started producing essences. It’s kind of a cocktail finish. It needs to be sprayed on the cocktail before serving, and that’s it. They’re easy to use. There are several types of them, such as bitter orange, white grapefruit and green mandarin. And the last ones produced are cocktail bitters. We launched them in the summer of 2021. We have an aromatic bitter that is similar to Angostura. None of the products contain alcohol, they are all made on the basis of glycerin and water. We have another one that is mainly cherry bitter.”
Whose idea was it to produce Stillabunt Magic Velvet?
“That was Marco Caldone’s idea. He is also our brand ambassador. Through communication with people and our distributors from 50 countries, we concluded that all of them needed non-alcoholic bitters for their customers.”
What does “Stillabunt” mean?
“Stillabunt is a Latin word and literally means “drop that looks like a tear,” which makes sense because the product is in drops.”
How would you compare Stillabunt with egg whites, aquafaba, or other similar products.
“Egg whites affect the final taste of the cocktail. Nor does the foam last long. Stillabunt does not affect the smell or taste of the final product, and the foam can last up to 24 hours. It can be prepared and stored in advance and used later. If it is stored well, it can take up to 6 months. You just need to mix ice and Stillabunt and shake them, and that’s it. The foam is created.”
What’s your favourite cocktail with Stillabunt?
“In fact, all of them.”
How much essence does it take to splash on a glass? How can it “lift” a cocktail?
“Two sprays are more than enough since the flavour is very potent. These are actually essential oils diluted in glycerin.”
So the product is good for non-alcoholic and no ABV cocktails?
“Yes, definitely. That was one of the initiators of thinking about the production of such a product. Create something to expand into the non-ABV market. Also, at Orsa Drinks, we have customers in over 50 countries, and we want our product to be available to everyone, so they don’t have to worry about the alcohol in the product.”
You have very good products, that’s for sure. I’m a big fan of bitters and I have to say I’ve never seen so many non-alcoholic bitters. What was your idea when making them?
“Going back to the previous point, we saw that the market for non-alcoholic cocktails is growing as well as customers who do not consume alcohol. Although only a few drops of bitters are added to cocktails, it is not good to have alcohol in them. That’s why we decided to create this non-alcoholic version.”
