On January 22nd , Cala Falcó at Spring was introduced to London’s leading non-alcoholic drinks influencers and creators through an intimate lunch and sensorial workshop hosted at HIDE in Mayfair. Set within a private dining room, the guests were invited into a slower, more intentional way of engaging with flavour, atmosphere and connection, reimagining the aperitivo ritual through a more conscious lens.
A Sensory Workshop in Conscious Drinking
Hosted by Victor Alarcón, lab and biochemist director of Cala Falcó, the afternoon unfolded as a quiet exploration of provenance, process and perception.
More than a drink, Cala Falcó at Spring reflects a considered harmony between nature, science and artistry. Each botanical, such as lemon and rosemary, is harvested during a Mallorcan spring from the Cala Falcó wild botanical farm, which carries a distinct story of place, season and intention.
Guests were guided through a curated library of botanicals originating from the Cala Falcó farm.Through this, guests learned how to layer subtle, mood-led notes, culminating in the blending of their own botanical infusion, creating something both personal and expressive, a process that can be recreated even using botanicals found at home.
The sensory workshop moved beyond passive tasting, inviting guest participation and presence. It shifted the role of the drinker into that of a creator, fostering a natural sense of openness, grounded in clarity rather than excess, reflecting the Cala Falcó Way. 
The Menu
The Cala Falcó at Spring tasting and sensory workshop was accompanied by a carefully curated menu designed to complement its botanical profile. The five-course meal included:
- Salmon tartare with lime, coriander and green thai coconut sauce
- Anyhoe pork venison with spiced sausage, quince miso, cacao and red wine jus
- Earl Grey sponge with poached quince and vanilla Chantilly
- Canelé cooked in beeswax
- Date caramel and hazelnut chocolate
Each dish reflected the same philosophy of Cala Falcó at Spring - layered, expressive, and rooted in high-quality natural ingredients.
A New Way of Gathering
The Cala Falcó at Spring sensory experience captured the familiarity of the aperitivo ritual, awakening the senses and marking the transition into evening, while aligning with a more conscious and considered way of living.
The event at HIDE was more than an introduction to a new product for the influencers and creators. It was an invitation to rethink what non-alcoholic drinking can be.
Rooted in nature and experienced through presence, Cala Falcó at Spring represents a fresh take on an aperitivo ritual, one that feels both familiar and quietly refined. 
