 SPIRITS BUSINESS OCTOBER 2016 #80 Noteworthy information according to Spiritsfully TRAVEL RETAIL REPORT p. 24 The main article of the all issue is examining the travel retail category per category. In a nutshell, it was hard the last year due to currencies troubles but it is growing, specially on the upper categories and products made specially for travel retail. If whiskey declines, cognac and other brandies went well. TEQUILA p.44 Useful studies about a successfully growing market –specially in the premium category-and its risks of loosing momentum if the growth is not sustainably controlled. CACHACA p.50 A good article about the spirit, its origins, definition and why it is soaring now, helped by the need to find original alternative to rum. THE FUTURE OF BARS p. 94 Inspiring article about how do bartenders stay inspired, with the example of the Glasshouse Project by Bombay Sapphire bringing together for a three days workshop not only the most talented bartenders but along with other creative individuals in the world of art, design, movies or the brand as a facilitator of inspiration. TEA AND ALCOHOL p.100 Interesting example of Jägermeister partnership with a tea company named Joe’s tea. After the Pernod Ricard owned Our/Vodka Berlin partnering with P&T this is the second example of relevant way to renew a drink in looking into other non alcoholic drinks. With the DIY infusing trend, looking into tea makes total sense. Did someone taste it though? TRAVELING PLEASURE p. 102 A pleasant to read article about fantastic places where to enjoy cocktail while traveling from a special first class bar on a Korean air A380 to the bar of the Orient Express. When alcohol is pure luxury and how can brand invest into airlines/trainlines company partnerships to upgrade their brand. BAIJIU p. 110 BAIIJIU is this rice wine based spirit that one can find in many Asian countries under different names, (soju, baijiu, etc). Soon i am preparing a class about Baijiu because it is not only the most consumed alcohol worldwide (it is consumed by the countries where the population is the highest, this explains that) but because it is now coming out of those countries to be actually consumed worldwide. Of course education has to be done as western countries are not used to this drink, and it may be part of those alcohol acquired taste helps. Last but not least, Baijiu has nothing to do with what western world drinkers name sake either. Anyway long story short: finally a contest with Baijiu as a compulsory ingredient.  Comments are closed.
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