MKG - Experiential Marketing’s Post

Transform your coffee break into a moment of luxury with TopBrewer. Let each cup be a decadent indulgence that reinvigorates and refreshes you for the day ahead. . #topbrewer #amokkacoffee #coffeeReimagined #bethebarista #officecoffee #smartmeetscraft #connectcustomisebrew #topBrewerexperience #interiordesign #workplacedesign #canada

Luxury branding at its finest! 🍷 Domaine de la Romanee-Conti (DRC), the iconic Burgundy wine producer, exemplifies key strategies for building prestige and desirability in the luxury category. DRC's model revolves around scarcity, creating extreme exclusivity with only a few hundred bottles per vintage and tightly controlled supply. This restricted access fuels desire - a classic luxury technique. Heritage and provenance play a powerful role in DRC's story, deploying 800 years of history and prestigious vineyards in an aura of sophistication. The elegant yet simple label broadcasts legacy, no need for flashy ads when your reputation speaks volumes. At DRC, quality and craftsmanship are non-negotiable. Generations of expertise produce Pinot Noir wines of exquisite finesse and aging potential, from biodynamic farming to minimal intervention winemaking. This is luxury personified. DRC's vineyards have an unparalleled sense of place that shapes the grapes' distinct character, making these wines irreplicable. This is the very essence of luxury - singular, rooted in tradition, impossible to imitate. Finally, DRC prioritizes personal connections over traditional marketing, influencing tastemakers and cultivating relationships with gatekeepers to sustain prestige. A masterclass in brand desirability! #luxurybranding #winemarketing #prestige #branddesirability #DomaineDeLaRomaneeConti

Elevate your coffee routine with TopBrewer's touch of luxury and sophistication. Let every cup be a moment of indulgence and refinement, making your coffee breaks truly extraordinary. . #topbrewer #amokkacoffee #coffeeReimagined #bethebarista #officecoffee #smartmeetscraft #connectcustomisebrew #topBrewerexperience #interiordesign #workplacedesign #canada

As a wine marketeer-turned-brand strategist, I loved this piece from The Drinks Business on the continuing rise and rise of Rosé, especially what it says about those wines with well-crafted brands being most likely to prosper in future.   One of the things I think that Rosé marketing has got right is championing the consumer and the occasion in its storytelling, often beyond the wine itself. (They arguably learned this from Champagne, which has long been the master at this.) Their campaigns show people enjoying the wine, bringing it to celebrations, finding a place to enjoy it within their lives.    Compare this to the rest of the wine category, which often succumbs to the temptation to double down on what's in the bottle - the provenance, production methods and flavour profile - overlooking the person on the other side of the glass.   On the one hand, this is totally understandable. Wine is the product of days, weeks and months of hard work, carefully crafted by experts according to exacting standards and sold by wine-lovers with a passion for the product. Who wouldn't want to share all that detail with the consumer?   But the danger of relying too heavily on what's in the bottle is that brands risk putting up their own barriers to entry. Consumers start to believe they need to be a wine expert to choose the product that's right for them. They feel embarrassed about their lack of knowledge. Nervous about making the "wrong" choice. Wary of pouring £8.50 down the drain. Frustrated at a brand that is trying to take their money while also making them feel inadequate at the same time.   What's the answer? There will always be a role for provenance in wine marketing (and the obvious exception being the fine wine market, where the more detail the better). But for those labels with big-brand aspirations, it's crucial find a way to bridge the gap between what they're pouring and who they're pouring it for. Only then will they be able to capture the imagination at a mainstream level like their pink and sparkling counterparts. Crucially, you can do this without making it feel cheap. Just take a look at the work Design Bridge and Partners did for icons Whispering Angel... https://lnkd.in/eS3Uj49G #wine #winemarketing #winetrade #whisperingangel #rosé #brandstrategy

Today we celebrate Caviar Day. So what is caviar? Traditionally, caviar refers to the salt-cured roe (eggs) of sturgeon fish. The most prized varieties include Beluga, Osetra, and Sevruga, historically sourced from wild sturgeon in the Caspian and Black Seas. However today, much caviar comes from farm-raised sturgeon worldwide. However, the term “caviar” is sometimes is used more broadly: In France and the EU, products labelled simply as “caviar” must come from sturgeon or paddlefish. In some countries, like the US, other fish roe can also be called caviar if the fish species is specified (e.g. salmon caviar). Caviar became popular in France during the late 19th century, coinciding with the Belle Époque era. As Russia began exporting caviar to Europe, it quickly became a symbol of luxury and refinement among the French elite. The Paris World Fair of 1867 is often credited with introducing caviar to a wider French audience. Caviar is generally reserved for special occasions and celebrations in France. It’s a staple at high-end restaurants and is particularly popular during the holiday season, especially for New Year’s Eve (réveillon) celebrations. In France, caviar is typically eaten in small amounts as a luxury appetiser or hors d’oeuvre. The French approach emphasises savouring the delicate flavour:   Served chilled, often on ice. Eaten in small portions, usually with mother-of-pearl spoons (because metal spoons can impart a metallic flavour). Traditionally accompanied in France by blinis, or lightly buttered bread. It is sometimes paired with champagne or vodka. Accompaniments may include crème fraîche, or finely chopped eggs, though purists prefer it plain. In Russia, the approach is somewhat different: It is more commonplace in Russia and eaten in larger quantities. Often served on buttered bread or blinis. Frequently accompanied by vodka rather than champagne. Sometimes mixed with finely chopped onions and eaten on dark, hearty bread. In Russia, it’s not uncommon to eat it for breakfast, especially on special occasions. And Russians might use it as a garnish for other dishes more often than the French. And lastly, here are 5 facts about caviar: France produces its own, primarily from farm-raised sturgeon in the Aquitaine region. While sturgeon caviar is most prized and a protected delicacy, French cuisine also incorporates other types of fish roe, such as salmon roe (often called “red caviar”) and trout roe. Russian caviar, particularly from the Caspian Sea, has long been considered among the finest in the world and is highly prized in France. The colours range from light grey to black, with paler colours often commanding higher prices. France is one of the largest consumers of caviar in Europe. In 2017, France's production accounted for 24% of worldwide production. Personally I love the pop you get in your mouth and the burst of sea water. I could eat caviar at any time, why wait for a special occasion is what I say!

In the mid-1990s, Sidney Frank – an American businessman with a knack for crafting luxury brands – wanted to introduce a new premium vodka to the market, at the time dominated by established Russian brands and Sweden's Absolut. Targeting the affluent and aspirational, Frank leveraged American consumers' intuitive association between luxury and French goods by partnering with Francois Thibault, a cellar master, to craft what he'd decided to call 'Grey Goose' using traditional French techniques – distilled in Picardy and bottled in Cognac. With taste and production sorted, Frank turned to branding. Wanting his bottle to convey French provenance, Frank's design featured frosted glass for a premium edge and a small flag to denote its country of origin; delicate netting circles the body to mimic the region's fine wines, as does a replaceable cork. The product was placed in Sex and The City – a pinnacle of late 90s New York lifestyle – as well as donated to multiple society charity galas. Business boomed, and by 2004, just seven years after launch, Grey Goose was sold to Bacardi for $2 billion. By hiking pricepoint (at launch Absolut sat around $17 for 750ml, Grey Goose went on shelves for $30), Frank created a self-fulfilling prophecy. Everything about vodka is perception. It's colourless, odourless, even tasteless in a way. Yet by building visual, psychological and social associations between the product and perceptions of luxury, Sidney Frank set a new standard for the spirit market. Whilst the likelihood of Grey Goose lining the cellars of collectors is slim, its origin lends itself to the importance of perceived value. Fine wine and rare spirits are an increasingly credible asset class, with a global market value in the billions. More than that, owning products of high calibre possesses an intoxicating quality unmatched by other kinds of capital — whether investors drink it or not. Read more on how brands transform products into assets with perception via the link in comments. #MatterOfForm #FineWine #RareSpirits #Investment #Assets #Luxury #Alcohol #Branding #Design #Collectables #Innovation

Ticking away the minutes, not chasing them. ⏳ Luxury is also found in slowing down and cherishing the present moment - from the melt-in-your-mouth texture of the main course to the delicate aroma of the perfectly paired wine. #watchlifestyle #watch #lifestyle #luxurious #businesslife  #luxuriousdining #finedining #gourmetfood

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Take your coffee experience to new heights with TopBrewer. Let each cup be a luxurious indulgence that soothes your senses and satisfies your cravings. . #topbrewer #amokkacoffee #coffeeReimagined #bethebarista #officecoffee #smartmeetscraft #connectcustomisebrew #topBrewerexperience #interiordesign #workplacedesign #canada

Please Explain the Luxury Martini to Me https://bit.ly/48wSPpr