Cold is not a flavour. It is a sensation, and it works through a different mechanism to taste. That is why you can have something intensely cold that barely tastes of anything at all.

Two ways to get there

Menthol brings its own taste with it, that sharp slightly medicinal note you know from a peppermint. It cools and it flavours at the same time, and you cannot have one without the other.

Synthetic coolants do the opposite. They produce cold with almost no taste of their own. Used well, they let a fruit stay cold and still taste like the fruit. Used badly, you get something that feels like breathing through a fridge and tastes of nothing.

Where our range sits

Most of what we make carries Ice in the name and none of it is mint. The cold is there to sharpen the fruit and clean up the finish, not to be the flavour itself.

Black Ice is the coldest thing we make and it still reads as blackcurrant first. Cherry Ice and Grape Ice sit lower, just enough to stop them going syrupy. Lychee Ice is lighter again. Pina Colada has no cold at all, which is rather the point of it.

Reading the meter

The cooling meter on each flavour page is scored against our own range, not the whole category. A full bar means the coldest thing we make. If you are used to something loaded with coolant, our coldest will read as middling to you.