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Avi Azizoff on the first ever scale for sweetness:
“Especially when you are working under pressure, it is very hard to keep a balance, to keep your measurements exactly right. So any tool to help a bartender make his drinks come out balanced and perfect is always a good tool.”
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Ariel Leizgold on the first ever scale for sweetness:
“To this day, we only have a very subjective way of measuring flavor. Looking at it empirically would be probably easier… I think anyone in the food and beverage industry can use something that gives them this kind of data that wasn’t available before.”
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Aislinn O'Keeffe on the first ever scale for sweetness:
“Often when you're doing tastings, it can be difficult for people to compare the different flavors, or the different flavor notes.. So if there was a kind of measurable scale that would help people to really pick up on those things and notice, I think it would be really helpful.”
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Vita Vladimirsky on the first ever scale for sweetness:
“I think it’s a very important tool that I will try to use in my work. I think it’s nice that we finally have something to measure sweetness… So I will know to be consistent and also to give my clients what they want.”
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Tanya Sklar on the first ever scale for sweetness:
“Obviously it’s always important in your alcohol to know how people like it, if it’s too sweet or if it’s too sour, if the taste fits the person that’s drinking it... I think it’s a very interesting concept.”
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Sagi Sadot on the first ever scale for sweetness:
“I think the idea is really great. You can measure the sweetness... If it is not for cocktails in my world, other people can use it at home, making a syrup for a cake, or just a milkshake.”
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Rani Cohen on the first ever scale for sweetness:
“As a bartender, there was always the question: How do you like your drink, do you like it sour, do you like it sweet, do you like it sweeter, how do you like it? The level of sweetness changes from one drink to another…I think this can be quite nice.”
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Ran Assa on the first ever scale for sweetness:
“You need to educate the world to start to work with this, the culinary world and the bartender world..You need to educate them, but I think it will be very useful.”
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Omer Gazit Shalev on the first ever scale for sweetness:
“It’s exciting as well as frightening at the same time. Bartending is not always such a mechanic or exact thing. It’s sort of the magic in this industry. Maybe this can show us that sometimes we think the magic happens, it doesn’t happen and that we need some guidance from measurement.”
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Ohad Smulevici on the first ever scale for sweetness:
“The idea is very, very important to us, to the mixologists - because in every fruit and syrup there is another sugar level and not all the time the cocktails are getting out exactly balanced. So if we can measure it, it will be better. Better for the customer and better for us.”
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Merav Bittan & Yuval Plada on the first ever scale for sweetness:
“I think bartenders should use it. It will be easier for bartenders to serve the customers exactly with what they want, and again, without asking too many questions when the bar is busy. I think it’s great for the bartenders and for the customers.”
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Maor Nunberg on the first ever scale for sweetness:
“There hasn't been a method that can measure sweetness. You can measure ABV, you can measure liquid, but you can't measure sweetness. I think the idea is wonderful.”
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Lee Ben-Ari on the first ever scale for sweetness:
“How strong is your simple syrup, how strong is your sour, do you mix it ahead of time? It’s a lively debate. This will be a great addition to the bars. I can enjoy talking to my friends, or people around me, and not just arguing with the bartender every single second about how to get my perfect cocktail out.”
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Ilan Avitsur on the first ever scale for sweetness:
“Useful in my industry? Absolutely. It's just a more specific way to ask for the drinks and how they should be made. It's brilliant.”
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Idan Oz on the first ever scale for sweetness:
“I think it's a useful tool in terms of people who produce alcohol, so they could know how sweet to make the product again and again.”
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Gal Yaniv on the first ever scale for sweetness:
“I could build a cocktail in my mind and know what it would taste like. Most people don’t because they don’t have the experience. If they can measure sweetness already, it’s good for everyone.”
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