The trend to premium drinking is predicted to continue as consumers continue to drink less but better, according to the latest insights from analyst CGA by NIQ. Moreover, while ‘value-for-money’ remains key, this is about drinks ‘worth the price’, rather than ‘cheap’.
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Hoxton Spirits, the artisan brand founded by Gerry Calabrese, has launched three new labels: Hoxton London Spritz, Hoxton Spiced Whisky and a classic London Dry gin.
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Muriel Chatel, CEO of Sustainable Wine Solutions, is conducting a pilot with restaurants to prove that most bottles can be saved from waste and reused or upcycled. Here, she makes the case for large-scale refill and reuse
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A major shift in premiumisation trends is about to occur, new analysis from the IWSR has concluded, as millennials and those who enjoyed greater discretionary spend during the pandemic feel the strain of a new period of economic instability and stagnation.
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Premiumisation was an ongoing trend in wines and spirits during the first half of 2022 as consumers leaned into little luxuries, new data has revealed. However, as we teeter on the brink of global recession, it is increasingly clear that consumers are holding back on their drinks purchases – a trend that could be particularly acute in the UK, where both intensifying economic gloom and rising inflation is threatening to ‘derail premiumisation’.
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On-trade drinking occasions are holding up despite the cost-of-living crisis, according to drinks insights agency, Proof Insight.
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Producers and importers share with James Bayley their thoughts on the hot trends with Oz wines shaping Australia’s present and future offer in the UK market.
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Wine trade veteran buyer Andrew Ingham is to launch an innovative new range in collaboration with Cape winery Journey’s End this autumn.
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As we hover on the edge of a possible recession, with inflation reaching a 40-year year high in June, it’s no surprise that UK consumers are tightening their belts.
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The president of the Garda DOC Consortium, Paolo Fiorini, has announced plans to raise awareness of the region’s wines in the UK, following a study undertaken by Wine Intelligence.
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Britain’s managed restaurant and pub groups’ delivery and takeaway sales remain more than double pre-Covid-19 levels – but trading has dipped year-on-year as consumers resume their out-of-home eating habits.
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The Portman Group today issued updated guidance to drinks companies on the fast-growing hard seltzer category, after research found there is low understanding among consumers that the drink is alcoholic.
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Chateau d’Yquem is encouraging consumers to try their sweet wines young as part of a global by-the-glass initiatives with key on-trade players, while also allowing more time for the wines to age at the winery before being bottled and released to market.
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Mariella Menato, strategy director at drinks design specialist Denomination, talks about the rise of sustainability as a key consumer requirement, and why today, more than ever, it is vital for business success, as well as safeguarding our planet.
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Mining the “forgotten Old World” for terroir-driven wines, Vida’s launch to the UK on-trade and indies is championing alternative flavours and grapes. Andrew Catchpole gets a taste from frontman Olivier Freymuth
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More and more brands are using QR codes and smartphone apps to transform simple packaging into digital experiences.
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Leading Chilean brand Concha y Toro (CyT) has criticised the government for adding to the inflationary woes currently hurting consumers across the UK.
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New research undertaken by CGA Strategy has recorded a strong desire from consumers to visit on-trade venues, indicating that the sector has successfully allayed fears concerning the Omicron variant.
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David Kermode delves into the world of Italian sparklers as the category covers new ground, from the march of rosé Prosecco to the increasingly popular high-quality fizzes of Franciacorta and Trento.
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At any one time, there are an average of seven trillion pieces of packaging in the world. The opportunities offered by technology to engage with consumers via the bottle are only just getting started, says Jo Gilbert.
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