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I’ve always known there was something special about Gin. Perhaps the appeal lies in its unparalleled diversity, whether it be enjoyed neat, as the critical component to your cocktail, in its classic G&T form or heck, a friend of a friend of mine once brushed her teeth with the stuff at a festival and still had a good time. *shiftily looks from side to side…* Point being, on too many occasions to count gin has played an irreplaceable part in our adventures.

Having been around since 1830, it’s safe to assume that Tanqueray Gin know what they’re doing. On an evening not too long ago, the brilliant minds behind Rockpool and Tanqueray joined forces to take us on an educational gin-inspired food journey that we would happily revisit in a heartbeat. Professor Charles Spence the head of, (take a deep breath in,) the Crossmodal Research Laboratory based at the Department of Experimental Psychology at Oxford University, (and now breathe out,) otherwise known as a Neurogastronomy expert, appeared on the night to present his findings into the wonderful world of Gin and why in his opinion, it’s the quintessential palate cleanser.

So, without further ado (and with a little assistance from the professor,) here’s all the neurogastronomical info you’ll want to pull out next time someone questions your need for gin at the dinner table.

LANGUAGE WARNING: Hope you don’t mind a sneaky bit of scientist’s slang, because you’re about to be hit with a WHOLE lot of it. You’ve been forewarned.

1. Feeling and Weight.
Ever wondered why liquor sipped from a plastic cup seems different to the same beverage in a fancy glass? Turns out you’re not losing your mind and there’s an actual psychology behind it. A ‘satisfying’ amount of weight in a glass enhances the drinker’s perception of the beverage by subconsciously signaling quality from the very first touch. Who knew.

2. Olfactory Reset.
Olfactory’s a big word, isn’t it? In lamens terms it’s defined as ‘of or relating to the sense of smell’. Can I get a collective, “ahhh – that makes more sense.” According to Tanqueray and good ol’ Prof. Spence, historically chefs and food experts have been of the belief that palate cleansing was all about the tongue. Yeah, not so much… Researchers now believe that 80-95% of what we commonly think of as flavor is derived from information transduced by the sensory receptors in the nose. As such, it’s imperative that a palate cleanser incorporates an olfactory reset – and that’s where Tanqueray comes in. Putting its distinctive botanical aromas to use, the gin refreshes the nose in all the right ways so you’ll be back to enjoying your next course in no time.

3. Texture on the tongue.
The illusion of taste being experienced on the tongue is better known as oral referral. In recent times, experimental psychologists and sensory scientists have been able to demonstrate why we localize food and beverage aromas in the mouth and it all comes down to the sensations we feel whilst eating and drinking. So next time someone makes fun of your dislike of mashed potatoes, slap ‘em with science. Bitch please.

That said; it’s clear the delicious combination of gin, lime, tonic and ice do far more good for the palate than previously believed. For even greater levels of good, pop it in a fancy glass and heck – maybe even dim the lights so your subconscious can go to town. Don’t mind if we do.

And ultimately, for the best results next time you throw a dinner party; make sure the gin supply’s a‘flowing. It’s science.

PLEASE NOTE: Whilst we’re all about a cheeky gin or two, make sure you always drink responsibly.