Tarn: Two young Albanians make mojitos under pressure – LaDepeche.fr

A base of rum, soda, lemon and some fresh mint leaves… a mojito ready to taste… Marius Chabon and Louis Midi, two young students from Albee, drank some of it. So, when it was time for reservations, the Taliban decided to make good use of this time. One holds a master’s degree in law in Paris, and the other is a student pilot at Air France in Toulouse.

“Confinement was for many a period of creativity. We came back to Albi to spend time with the family, and we had the idea of ​​creating our own mojito.” Yes, you read that right, mojitos are bottled and served on tap, like beer. Two 24-year-old Albanian young men embark on this project.

Thanks to tests, experiments, and tastings with friends or family, Marius and Louis finally came up with the perfect formula. “Of course we wanted a high-quality product with produce that was fresh and could keep in kegs for 6 months. So we beat the tests. Sometimes you had to add 1% sugar, remove 1% rum, etc. We made everyone around us taste it, With different profiles, to get closer to what we wanted.” After a year and a half, the albicans finally came up with the formula…the “The pressure mojito” brand was born.

Mixed trainees become entrepreneurs

Before becoming a pilot, Lewis began studying engineering. It was he who took care of the “technical” part, using the utensils and the knowledge of the brewer. In their small building converted into a production center, the plastic tank that was used for their first mixes still stands. The material is now of a completely different caliber.

Thanks to his knowledge of law, Marius is in charge of the legal part and paperwork.

For the past few months, the two trained experts were ready and could market their recipe. Marius and Louis have signed their first contract with no less than Pause Guitar Festival. We questioned them, and all went well. We’ve been focused on this decade for months. Altogether, “The pressure mojito” provided a large 1,800-liter Alpine festival of pressure mojito, the loro mojito, as they called it.

Now, all that’s left to do is make this first successful experiment a reality, they hope. Bar in liscure, caterer, event in Cahors, etc. It’s starting to take off well,” Cheer up my entrepreneur.

But by the way, why Mojito, and why on tap? Simply because it is the most famous cocktail. In a crowded bar or nightclub, you’re rarely satisfied with a hastily made mojito when 30 people are waiting at the counter. At the festival, you are not offered anything other than beer or wine. There, it is packaged in barrels and ready for use. You can add an ice cube or a mint leaf for garnish, but the mixture is already ready and all the flavors are already there.”

All that remains is to taste…