Skip to main content

Another dirty move in the multinational spirit business -

Official press picture of bacardilimited
There is no shortage of company copying and ripping off each other in the spirit business. Since the introduction of Grey Goose by the mastermind Sydney Frank, there are dozen of premium and premiumer vodka brands coming out every year [last was the battle between Absolut [Pernod-Ricard] of their premiumest Elix and the counter of Bacardi with their Grey Goose V.X.

This is quite normal and not especially dirty. Maybe a bit naive, though.

But look what I found [picture besides]. Bacardi has "now" an "authentic" vodka with a very "unique" bell-shaped bottle. With a wolf as logo shouting out. Do you see any resemblance?







I found the parallels with Russian Standard fascinating. Even the marketing stories [yeah - please don't be so naive and believe anything what they are telling you about a recipe from the 18th century - all a marketing lie] are very similar [Georgian vs. Russian... but still].

The shocking part is, that we are not talking about a small company which just takes a shot, to sell his stuff - to some people, who are confused and other people, who think, that the resemblance is close enough.
No - it is one of the biggest liquor companies of the world: Bacardi - with one of the most valuable vodka brand: Grey Goose, which seems to rip of another company, because they see a chance.
Sorry - to say this with clear words, but this is sickening!

[Ok - not only the liquor market is doing these things - last time Lincoln, owned by Ford, ripped knowingly the design language of the Bentley Flying Spur- Dirty, dirty, dirty bastards!].

Please do not support this type of business ethics - don't buy Eristoff - even if it did quite well in some spirit competitions [we all know, that this is also in the best case, random, in the worst case corrupted].

It is very difficult to stand to a company with few very good products [Bacardi 8 anos, Oxley, Aberfeldy], when they do things like that!

Comments

  1. Russian Standard has been around since 1998, Eristoff since 1806...

    ReplyDelete
    Replies
    1. Sander - you are absolutely right - that's why I wrote a new post to rectify this.
      Thanks so much to set this story straight.

      Best

      Dominik MJ

      Delete

Post a Comment

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re