Introduction to Sylva as a project. We want to explore the potential for wood to be used as an ingredient, not only as a finishing tool
A close look at the botany and the chemistry of traditional wood-given “aged” flavours and why non-alcoholic drinks are tricky to age
Broadly exploring just how many woods are available to use in beverages and how many have been used traditionally, with examples for the room to touch & smell
Brief discussion on how thermal preparations of various woods can alter their flavour and chemical make-up to amplify beneficial “aged” notes
Final discussion with Q&A about the future scope of the project
