The Singleton Sensorium will run on 20-21 March from 6.30pm to 9.30pm at Soho’s 79 Beak Street. Participants will be invited to enter three different worlds, created by Condiment Junkie, and note how the different sounds, smells and visuals in the spaces enhance flavours in The Singleton single malt whisky.
Spence and Condiment Junkie believe that developing a better understanding of how the brain processes the senses will lead to a change in the design of drinking environments.
Russ Jones, co-founder of Condiment Junkie, said: "We’re designing three magical and cinematic worlds, in which people can indulge their senses at The Singleton Sensorium. We believe this blend of whisky, sensory architecture and science is a glimpse at how bars of the future will be designed, where every element of the environment enhances the drink and the experience."
Spence, who is head of the Crossmodal Research Laboratory at Oxford University’s department of experimental psychology, said: "This multisensory event provides a really exciting opportunity to take the latest findings from the laboratory and test them in a more realistic (and fun) setting.
"Everything I have researched recently suggests that the different sensory inputs – the lighting, the sounds, the smells and feel – of these different rooms should really help to bring out different aspects of the whisky."
The Singleton Sensorium is part of a wider study entitled ‘Tasting notes: assessing the effect of the multisensory atmosphere and ambiance on people’s perception of whisky’, which will be published in September 2013.
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