'Fiscal 2026 was characterised by a contrasted environment, with continued softness in the US ... and with weak demand in China, mitigated by improving trends and growth across 'Rest of the World', though impacted by Middle East conflict in Q4.'
For brand owners, reducing glass weight seems an obvious method of cutting CO2 emissions. But there’s much more to it than just making thinner bottles.
In the Mediterranean, price & promotions dominate the reasons for not buying alcohol. Product assortment is the second-largest barrier, followed by customs allowances and carrying extra items.
'The reason I talk about growth so much is there's only so much optimisation or synergistic value you can create.'
From digestif to party shot, sambuca has multiple faces. In recent years, however, the anise-flavoured Italian liqueur has struggled to retain its relevance amid changing consumer preferences.
'Japanese whisky is the hottest whisk(e)y category globally, and one of the hottest beverage alcohol categories,'
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'We are bringing into our portfolio a brand with a strong track record and significant recognition.'
'The initiative encourages a deeper appreciation for the role of packaging in both product quality and responsible consumption.'
'We turned a 12-pack into a Jason mask and, in the process, solved that all-too-familiar problem of figuring out a last-minute Halloween costume.'
'Tanqueray Aperitivo … brings a fresh interpretation to one of Europe's fastest-growing drinking occasions.'
'Fiscal 2026 was characterised by a contrasted environment, with continued softness in the US ... and with weak demand in China, mitigated by improving trends and growth across 'Rest of the World', though impacted by Middle East conflict in Q4.'
Here’s a round-up of the new launches from spirits brand owners in the week commencing 24 August.
Kiva Spirits and Co will produce RTDs and other alcoholic beverages.
'Americans have fully embraced the fun and sociability of Oktoberfest.'
'The Gentlemen is a natural fit to showcase Stella Artois’ … iconic pouring ritual.'
'Wherever I am in the world, tasting an Archie Rose whisky immediately transports me right back home, to that feeling of sitting around a campfire in the Australian bush with my mates.'
'At Suntory Global Spirits, he oversaw the entire global supply chain organisation, including 18 distilleries across the US, Mexico, Canada, Europe and India.'
For brand owners, reducing glass weight seems an obvious method of cutting CO2 emissions. But there’s much more to it than just making thinner bottles.
In the Mediterranean, price & promotions dominate the reasons for not buying alcohol. Product assortment is the second-largest barrier, followed by customs allowances and carrying extra items.
While premiumisation has long been the mantra of the global beverage alcohol industry, have pricing gains been overstated versus the impact of consumer price inflation? Does the industry measure of premiumisation match consumer expectations? And what does it look like…
'The reason I talk about growth so much is there's only so much optimisation or synergistic value you can create.'
From digestif to party shot, sambuca has multiple faces. In recent years, however, the anise-flavoured Italian liqueur has struggled to retain its relevance amid changing consumer preferences.
'We had two businesses that were complementary, but also had different strategies and cultures, as well as different mindsets on what their wine portfolios meant for them.'
'Our focus is on building a more resilient, responsible business for the long term.'
From porches to patios, oversized goblets filled with vibrant shades of orange, blue, pink and green have become fixtures of American drinking.
'Japanese whisky is the hottest whisk(e)y category globally, and one of the hottest beverage alcohol categories,'
Tea is much more than a category; it's an entire flavour architecture that spans the alcohol/no-alcohol divide, its rise driven by premiumisation, health & wellness and the demand for authenticity among younger LDA consumers.
The Mediterranean region’s renowned culinary heritage presents significant opportunities for brands and operators in the on-premise, but shifting consumer habits and mounting economic pressures mean the channel must continue to adapt to ensure success.
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