Staying ahead in today’s beverage world means keeping ahead of the curve. Our weekly NPD series helps you pick out the emerging trends and new ideas that could shape the market in the years to come.
Portofino Dry Gin
Portofino Dry Gin has launched its first limited release, La Penisola, in the UK market (pictured above).
Drawing inspiration from the picturesque landscapes of the Portofino peninsula, this release ‘encapsulates the timeless elegance of the Italian Riviera’ through its flavor profile and bottle design.
La Penisola differentiates itself from the original Portofino Dry Gin by incorporating ten locally sourced botanicals, including maritime pine needles. Crafted using the traditional London Dry Gin method, it presents delicate balsamic pine notes and juniper, complemented by fresh Mediterranean herbs and vibrant citrus undertones.
Housed in Portofino Dry Gin’s signature turquoise bottle, La Penisola features an exclusive illustrated label depicting the historic Castello Brown atop The Portofino Peninsula. When three bottles are aligned, they form a panoramic view of the village.
Santo Spirits
Santo Spirits – the brand founded by Rock and Roll Hall of Famer Sammy Hagar and renowned chef Guy Fieri – has launched in India.
All five Santo expressions - Blanco, Reposado, Añejo, 110 Proof Blanco and Mezquila (the world’s first mezcal/tequila blend) – are available via HS Oberio Spirits.
Two additional markets – China and Finland – are to follow; joining availability nationwide in the US, Puerto Rico, Mexico, Canada and Japan.
Kakadu Kitchen
Kakadu Kitchen – in collaboration with social enterprise OzHarvest Ventures – has relaunched its ‘Conscious Drink’.
The drinks is a lightly sparkling wine-alternative made from Australian rescued and native ingredients, also bringing to attention issues around ethical harvesting of native bush botanicals.
The zero-alcohol wine alternative is crafted from rescued blueberries and wild-harvested native botanicals, ethically sourced from First Nations-owned companies.
Having sold out just weeks after its release last December, production has been scaled up to meet demand. This season, over two tonnes of blueberries that would have normally gone to waste have been saved from Coffs Harbour in New South Wales, juiced and combined with native wild lemongrass, pepperberry, lemon tea tree and oldman saltbush, then lightly carbonated.
The team behind this new collaboration also share a vision of a world kinder to our planet, less wasteful and empowering for indigenous communities, with a combined commitment to creating products of high quality and taste.
Bininj man, Ben Tyler, grew up learning about bush foods from his Murumburr family and kin-relations in Kakadu National Park and West Arnhem Land. He is the Founder of Kakadu Kitchen, a First Nations NT bushfood company specialising in Kakadu native botanicals.
“Our mission at Kakadu Kitchen is to respectfully share Bininj-Mungguy culture through food with as many people as possible while promoting First Nation voices in the Australian bush food industry,” said Tyler.
“Beyond ‘just a drink’, we exist to promote a healthier drinking culture. We want to spark conscious conversations around issues that affect remote Aboriginal communities including lack of access to affordable, nutritious food as well as health, climate and biodiversity threats.”
Damson & Dandelion
UK band Nuisance Drinks is adding Damson & Dandelion tonic to its line-up of botanical brews.
Damson & Dandelion Tonic pairs the light, bitter twang with a hint of sweetness associated with dandelions with the sharp, astringent taste of damsons, tapping into the hot trend of ‘new-stalgia,’ which revisits comforting classics in a cooler, more modern way.
Damson & Dandelion joins the range of low calorie botanical brews which include Bramble & Rosemary, Nettle & Elderflower, Pink Grapefruit & Basil, Rhubarb & Ginger and Mint, Chilli and Cucumber.
Green mandarin kombucha
MOMO Kombucha launches green mandarin kombucha.
South London brand MOMO Kombucha has teamed up with Natoora – an organization dedicated to a more meaningful and responsible food system - to launch Green Mandarin Kombucha.
MOMO’s unfiltered kombucha blends perfectly with Natoora’s Green Mandarin, using the rare variety of tardivo di ciaculli mandarin endemic to small pockets of Sicily, and elevating the familiar sweet, zesty aroma of mandarin to a new level
The harvest window for tardive di ciaculli mandarin is very short (October to November), so putting the fruit into kombucha enables the preservation of the wonderful flavour and brief seasonality of the fruits throughout the winter.
Green citrus is best known for its use in the perfume industry, but its culinary potential is now also being realised.
Founder of MOMO Kombucha, Josh Puddle said: “We’re thrilled to launch our new Green Mandarin Kombucha as part of our seasonal collaboration with Natoora.
“These green mandarins, sourced from Carmelo’s beautiful orchards in Sicily, bring an exceptional, bold flavour that makes this kombucha truly unique. Huge credit to our brewers for capturing the rich, vibrant essence of the fruit and allowing it to shine through so brilliantly.
“We’re also proud that sales of this kombucha will support Natoora’s Farm Fund, a vital initiative empowering young farmers to make a positive impact on sustainable agriculture.”
KAY Sake
Contemporary sake brand, KAY Sake, launches in the UK: targeting the modern aperitif scene. Made with just three ingredients (water, malted rice and yeast) the 15.8% ABV drink offers a lower-alcohol alternative within the Janmai Daigingo category, the highest quality of sake.
Born from the majestic landscape of Niigata Japan, KAY Sake also offers an aperitif option that is gluten-free, and free of sulphites and additives. It can be served on the rocks, neat, or as a low-ABV alternative for cocktails.
Each bottle of sake is brewed using local rice and pristine waters from the Kaji River, which flows through the lide mountains. The region’s clean, fresh air, and the ideal winter conditions of low temperatures and moderate snowfall create the perfect environment for the slow, meticulous sake crafting process.
Japanese labelling often poses a challenge with many consumers remaining uncertain about how to select and serve sake. Kay Sake sets out to demystify the beverage with a contemporary bottle design and versatile serves that blend Eastern tradition and Western style.
KAY Sake’s bottle design, curated by renowned designer Marcel Wanders, captures the essence of Niigata. Wanders drew inspiration from Echigo’s pure waters flowing into the Kaji River, blending Niigata’s beauty and the sake brewing process into a unique design philosophy.