After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.

It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.

With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations.

US consumers are seeking hot and spicy flavor combinations, followed closely by savory. Menus and flavors are much more sophisticated than they have been in the past and the combinations of fresh, pickled, roasted and charred really lend themselves to these profiles. Use of chiles and peppers specifically has increased on all menus and across several cuisines.  With Americans welcoming heat to their palates, manufacturers can adapt more Hispanic and Latin flavors in their formulations.