It was only a few years ago when we got home soaking wet after a busy day, being caught off-guard by surprisingly heavy rain in London. We were craving for a hot mulled wine but felt no mood to cook up a whole bottle of precious wine. It would have taken about half an hour – hour to make and we knew that the next day will be even busier, so drinking more than a cup wasn’t a feasible option.
So I decided to take a different approach, emptied two teabags and filled them up with mulled wine spices and sewed them shut. In the meantime, my soon-to-be husband heated up two cups of fine Hungarian Merlot in about two minutes. We immersed the improvised mulling bags and in the wine, added a spoon of brown sugar to them and left it brewing. After only a few minutes we were sitting on the couch, sipping one of the best mulled wine we have ever tasted.
We had decided to make more of the mulling bags for future use as this method was way more convenient than standard mulling, and we never really liked the pre-bottled mulled wines available in the supermarkets around christmas time. We stocked up a few, and whenever we had some friends over, we made them a hot cup. The feedback was amazing and we started to get requests from our friends and family to make them mulling bags. As we made more and more of them, we tried to experiment with some different spices and combinations for different wines and ciders, also for apple and grape juice.
Then came the idea to turn our passion for mulling into a business. A few weeks of discussions, and the idea turned into a decision, the decision into a brand name, and within a month of planning Ten Senses was born. We don’t know yet what the future holds for us, but we hope we can spread our love for mulling and make this business a success.