Hello, I'm Keivan, aka Cocktailnose. I'm a former bartender who turned his focus on scents, flavours, and olfaction.
Since 2017, I've been studying natural perfumery art, and started combining my knowledge of scents and olfaction with my work in the drinks industry.
The term Nose refers to the artisan who crafts perfumes. Cocktails - have been business for 15 years.
I now develop beverages, flavour solutions, and aromatic compositions, blending the art of perfumery with the science of flavour pairing. I also devise training sessions for professionals in the food and beverage industry, to help them understand, describe, and detect flavours.
Olfaction and flavour knowledge are crucial skills to develop for anyone that works within the Flavour industry. Within these pages, I am looking at recording my notes about olfaction, aroma, taste, sensory science, and ingredients manipulation, with the aim of inspiring and educating fellow professionals.
My Background
I have over ten years of experience in the drinks industry, with a focus on hospitality management, product development, and brand advocacy. My journey began in 2009 as a bartender in London’s cocktail bars, working with boutique hotels, restaurant bars, speakeasies and dive bars.
In 2014, I embarked on an exciting chapter at the Zetter Townhouse, where I played a pivotal role as a head barman and later bar manager. During my time there, we collaborated with The Drink Factory, the first research and development laboratory for drinks and flavours in the UK, which was the original umbrella company behind award-winning bars, 69 Colebrook Row, Bar Termini and Untitled Bar.
During my time there, our cocktail-making approach often drew inspiration from the parallels between perfumes and drinks, incorporating ingredients, techniques, and insight from the fragrance industry into our cocktail menus. Inspired by this research, I pursued full-time studies in Natural Perfumery Art from 2017 to 2021.
Since then, my focus has primarily been on collaborating with spirits brands and hospitality concepts; I create menus, products, and training programs that bridge the gap between the drinks and scents industries.
My work explores and analyses sensory science, olfaction, flavour creation and perception, and it’s aimed at pushing the boundaries of the drinks craft. On this page, I will share my knowledge of olfactory and flavour science and how I integrate it with the art of mixology, and beverage development.
Whether you are a fellow bartender, sommelier, chef, or drinks enthusiast, this is the place to expand your knowledge, ignite curiosity and spark conversation on all things flavour.
