StrangeLove is partnering with select distilleries and high-volume venues to roll out kegged versions of some of its most popular mixer and soda flavours.
The company noted that the innovation had been created with sustainability in mind: “While sticking some tonic water in a keg isn’t going to stop the ice caps melting into oblivion, its undoubtedly a step in the right direction.”
Each 50L keg eliminates the need for:
- 11.5 cardboard cartons
- 69 cardboard clusters
- 276 glass bottles
- 276 labels
- Ink and printing outputs
- Reduced fuel and transportation costs
“I wish I could say I was the genius that came up with offering our products in kegs. but this was very much a joint effort with some of our key customers who are at the forefront of sustainable practices within their own business,” said CEO David Temminghoff. “Other mixer companies said it couldn’t be done. We said give us a keg and we will find a way to make it work!”
In theory, keg production sounds much easier than filling each bottle one-by-one, but the switch required a totally new approach to production and an overhaul of existing equipment. However, once the technical challenges were overcome, the project reaped not only environmental benefits, but resulted in a clear gain to product consistency, increased carbonation, and production efficiencies.
In limited trials, venues also reported:
- Higher speed of service
- Increased $GP per drink
- Less wastage of liquid from half-used bottles
- Better product consistency
- Higher carbonation
- Less packaging waste at end of service
- More fridge space and a cooler product on pour
- Higher customer engagement
One distillery that proved instrumental to the success of the trial was Husk Distillery in Northern NSW. The regional location provided challenges in terms of servicing its account with existing glass products and the distillery’s passion and zeal for sustainable practices set a benchmark for StrangeLove’s approach to production.
“At Husk, we have worked hard to develop sustainable solutions for all of our waste products,” said General Manager Harriet Messenger. “Left over botanicals get used in desserts. We grow our own cocktail garnishes. All organic waste is turned into compost or cattle feed. But glass was our biggest waste stream in the cellar door and there was no way we could convince the cows to eat it!”
Glass was always going to be an issue when it came to slinging thousands of Ink G&T’s to thirsty customers every week. Venues pump out everything from exotic craft beers to Negroni’s on tap. So, why not tonic?
’’StrangeLove working with us to get kegged mixers up and running has solved a massive problem for us,” Messenger added. “We have now reduced our glass waste by over 16,000 glass mixer bottles per month. Multiply that by a year … two years … 10 years … the numbers become astronomical. For us, this is a game-changer.”
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