PSTM: Flavor, Wealth & the USBG 3/12/26

3 minute read.

The Idea: Did you know flavor forecasting is a thing? McCormick flavor forecasts every year, projecting the coming flavor trends.

This year, Black Currant (seems reasonable, get some classic Kir Royales flowing!)

Also, they do flavor trends. 2026’s are as follows:
-Attainable opulence

-Simple to spectacular

-Sauce from somewhere

As you dine through the year, look at the food in front of you. Look at the drink menu. Ask yourself:
-Am I seeing more Cassis and Currant (I know I have been).

-Is this a luxurious presentation, or packaging, making something great seem easy and at hand?

-Do these simple, fresh, local ingredients combine to a whole that is larger than the sum of it’s parts?

-Is there an authentic reference to a classic or exotic sauce from somewhere. Does my food tell a story?

Trends and projections fascinate me. By design they need to be generic and all encompassing…yet they do point to something. I may be an overly simplistic simpleton, but I think it is so cool that some people in a room, looking at the society and thinking about the need states of millions of people across the world, can attempt to project the future flavors of a year. Freaking fascinating.

The Quote:

The Advice: Check out the USBG. It’s an organization dedicated to improving and supporting the bar community. I’m currently helping Omaha set up a chapter, and I couldn’t be happier with the process. More info will be coming on that soon.

So often, most of our modern problems can be solved by touching grass and being in communities. Well, at least, my modern problems can be.