Definition of Flavor: the blend of taste and smell sensations.  We detect over five thousand aromas but only five tastes (sweet, sour, bitter, salty, umami).  You don't taste raspberries, you smell raspberries and taste sweet.  Add mouth feel (oily, dry, temperature, texture, minty, hot) to get total flavor.  Flavor = Aroma + Taste + Mouth Feel.  Flavor is 90% aroma.

What is the Major Difference Between Spirits?  Mouth feel and taste change very little from spirit to spirit.  Therefore aroma is the major difference between spirits.  Distillers engineer aromas to make different spirits through blending, flavoring, aging, barrel type, multiple distillation, or source (grain, fruit, sugarcane, agave, etc.).  Since aroma is king, shouldn't more thought go into designing glassware to display aromas at their best?

Evaporation: The “engine” that powers aromas to the nose.  Large evaporation areas + vigorous swirling = Aroma.  No evaporation, no aroma. With NEAT, don't forget to swirl, swirl, swirl.

Ethanol Alcohol:  The enemy of perception, judges and drinkers everywhere, ethanol is anesthetic, numbs olfactory sensors.  Nosing spirits in conventional glasses (convergent rim design) delivers nose burn, numbing, olfactory fatigue. Three whiffs, and your nose sensitivity is operating at 15% efficiency, making it extremely difficult to pick up important, subtle flavors.

Two Erroneous Assumptions Stagnated Glass Design for Centuries: (1) Collect all aromas with a small rim opening so none can escape detection, and (2) No one will ever separate ethanol alcohol from other aromas.  "Just live with it" perfectly describes the prevalent attitude which led us to state-of-the-art, style-dependent glassware design.

Conventional Glassware: Tall tulip and chimney glasses have small rim areas (convergent rim), and collect all aromas into one tiny location over-abundant with strong, nose numbing alcohol so it's nearly impossible to identify a spirit's true character. Conventional designs are "styled" to be attractive modifications to the old trusted copita, borrowed from Sherry makers centuries ago.  "Scientific function" is added by marketing to promote sales, with no basis in science.

How do Blenders do it?  Whisky blenders dilute to 20% ABV with water so they don't blow their nose out in the middle of a crucial blending project.  Why?  Because they refuse to accept any glass other than the tall, narrow copita, making it necessary to add water to shut down evaporation and avoid olfactory fatigue.  Who drinks spirits watered down by half?  Not the consumer, so why not use a glass designed to handle the alcohol and maximize drinking enjoyment?  Oh yes, its also nice to smell what's inside that bottle of rare that you paid so much for.  Distillers need to move out of the dark ages.

Solving the Problem:  NEAT began with science, not in the styling studio.  Science says, throw away convergent rims:  (2) Create a wide bowl to promote swirling, improve evaporation, and (2) lower the rim enough to get the nose close to more aromas.  (3) Squeeze vapors with a neck to increase kinetic motion and let them expand.  Lighter, numbing alcohol aromas disappear over the rim, leaving a "sweet spot" to savor and enjoy.  Roll your cursor over the numbers in the top diagram to see how it works.

Taste the Truth:  Taste and aroma are true measures of a spirit's quality.  Alcohol burn overwhelms the truth, spoiling the experience.  NEAT eliminates the burn by dispersing nose numbing ethanol.  Award winning choice of professionals, tastemakers and judging events. 

Still like alcohol on the nose?  You are incorrigible. Just push your nose further down into the opening at the neck and sniff.  It's all there.  NEAT does exactly the same things all other glasses do, but no other glass separates alcohol, intensifying all the spirit's defining characteristics.

Patents:  NEAT design patent USA D663165, utility patented PRC, utility patent pending in USA, Austria, Germany, and UK.

SCIENCE BUILT A BETTER GLASS - and everybody nose it