"Cola has been the same for 125 years as a category and, yeah, there's been changes in flavor and packaging, things of that sort, but the idea of carbonation has never really come off of it because it's so identifiable with soda," Pepsi's VP of Marketing Todd Kaplan told Food & Wine. "As we started getting into this process with putting nitrogen in, Nitro Pepsi came about...It's undeniably Pepsi, but it's not soda."
source: Delish.com
How it should taste (via TheTakeout.com)
If you've ever seen a Guinness poured on nitro, or a Starbucks cold brew served that way, those finer, smoother bubbles create the cascade effect because they're insoluble in water and smaller than standard CO2 bubbles. The goal is to give a beverage a creamier body and smoother texture...
...But there's another interesting effect of using nitro gas in bubbles: it tends to reduce the perception of bitterness in beverages, which in turn makes them seem sweeter. This blog post from Bend, Oregon brewery Deschutes explains that because CO2 is acidic, it amplifies bitter sensations on our palates. Nitrogen doesn't. Nitro bubbles are also finer than CO2 bubbles, which means they do less to "scrub" flavors away from our tongue. Prickly CO2 carbonation encourages us to think beverages are refreshing, because it washes flavors away more quickly. Nitrogen's creamier sip sits on the tongue, lending a full, luscious, sweeter impression.
*updated OP w/ more flavor info*
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