Notorious Beam Team

Not Cot have written a fantastic article about Gran Centenario's launch of their new hibiscus infused tequila called Rosangel. Rather than lift the post, you're much better off having a look at the post over on Not Cot. This particular post was written by Liqurious enthusiast Married with Dinner.

The whole event was executed perfectly and is a lesson to us all in how to execute a new product launch in the world of premium spirits.

From Hennessy's press release:

"In recognition of one of the most defining moments in American history, Hennessy is introducing a limited edition bottle honoring the inauguration of the 44th President of the United States. In honor of this momentous occasion and furthering Hennessy’s long standing commitment with the urban community, a percentage of proceeds from the Hennessy 44 Limited Edition bottle will be donated to the Thurgood Marshall College Fund to help cultivate a new generation of leaders."

The Hennessy 44 Limited Edition bottle will feature a redesigned label, black capsule, and a special 44 seal featuring the date of the inauguration. Only 180,000 (750ml) uniquely numbered collector’s item bottles have been produced and will be available for sale in Washington DC, Maryland, Illinois, Metro New York, and Georgia from January 12th, 2009.

During the inauguration weekend Hennessy will join the celebrations at the Thurgood Marshall College Fund reception, the Radio One Inauguration Gala, the NNPA Gala, and the Hip Hop Summit Action Network Inaugural Ball. Celebrities will be invited to autograph commemorative bottles for a later auction to create additional funds for scholarships through the Thurgood Marshall College Fund.

The limited edition bottles will be individually numbered and will be line priced with Hennessy V.S. For more information on Hennessy V.S Limited Edition Inauguration Bottles and the Thurgood Marshall College fund, please visit www.hennessy.com or www.thurgoodmarshallfund.org. "



And here are my thoughts - great idea to tie in with the biggest story for a long time. It links to success and the urban community. Piggybacking is always an easy way to gain publicity.

It has undoubtedly been picked up and talked about very widely. Just google Hennessy 44 and you are flooded with hits.

But... the reaction hasn't been entirely positive.

Some comments on Jump the Turnstyle:

"Uggh- I can’t read the small copy, but it looks to be all worded in such a way where where Obama’s name is not mentioned specifically , therefore it doesn’t have to be licensed- big time crapitalism"

From New York Mag...

""Hennessy’s roots in the urban community"

When will companies just come out and say "the black [or African-American] community" instead of using "urban" as a code word?

Also, does a Digital Underground shout-out fifteen years ago really count as "roots"?"

....

"Disgusting stuff.

Dewars for the win."

....

"The idea that a smooth customer like BHO would ever drink Hennessy is beyond ridiculous. The only way I can imagine that happening is if for some strange reason Michelle left him and, crazed with grief, he drank everything else in the bar and Hennessy was all that was left. THEN, maybe. Otherwise, no."

....

"Obama needs to get some Laphroaig Quarter Cask or Lagavulin as his presidential drink of choice. If you can't smoke in the White House you might as well drink something that tastes like smoke."

....

"Obama strikes me as having subtle, complex tastes. No cloying, easy Hennessy for him. I suspect his brandy is Germain-Robin - and it's American, so it's patriotic to drink."

....

From One Plus Infinity:

"The president-elect isn’t much of a drinker, but if anything’s going to drive you to the liquor cabinet, it’s being the leader of the free world. He might want to find a different brand, though: North Korea’s Kim Jong Il is said to be a huge Hennessy fan."

It's interesting that they never mention Barrack Obama in the copy. The reference to 44 is far more subtle and no doubt avoids a few lawsuits and usage costs.

You can buy your very limited edition of 180,000 commemorative Hennessy 44 on ebay here.

Negativity and bitterness to one side... the idea has been well executed and has been talked about far and wide strengthening Hennessey, and by dint of them being category leader, cognac's, roots in the African American market.

From Luxist:

"I've been hearing lots of buzz lately about the Glemorangie Signet, people really want to get their hands on this bottle. The whisky is causing a stir for several reasons, the first that it is not touting the age on the bottle and the second that the whisky uses a chocolate malt mixed in with barley to create the mash. The word being used to describe it is "voluptuous" and both a Businessweek article and Bill Dowd seem to heartily concur while John Hansell of Malt Advocate seems a bit more reserved although he does declare it to be a fun whisky. It has notes of sherry, maple, marmalade, tobacco and yes, chocolate.

The age of whiskies in Signet hasn't been revealed but it's likely a younger concoction and a smart move to make one at a time when Scotland is feeling the pinch of a shortage of older whiskies ready to tap. The Signet is priced like an older whisky, $185 a bottle but so far the tasters seem to think its worth it. It should start showing up in stores this month."

Sherry, maple, marmalade, tobacco and chocolate sounds delicious. The use of chocolate in the malting process is very interesting, acting as a very simple point of difference.

In addition, this is a good example of generating both online and traditional PR with opinion formers in the early phase of the launch to create credibility and desire before Christmas.

Add the mystery of how old the whisky is and it's a talkability recipe.

From Starbucks Gossip:

"Starbucks chairman Howard Schultz wrote this to CEO Jim Donald earlier this month. The memo's authenticity has been confirmed by Starbucks.

From: Howard Schultz
Sent: Wednesday, February 14, 2007 10:39 AM Pacific Standard Time
To: Jim Donald
Cc: Anne Saunders; Dave Pace; Dorothy Kim; Gerry Lopez; Jim Alling; Ken Lombard; Martin Coles; Michael Casey; Michelle Gass; Paula Boggs; Sandra Taylor

Subject: The Commoditization of the Starbucks Experience

As you prepare for the FY 08 strategic planning process, I want to share some of my thoughts with you.

Over the past ten years, in order to achieve the growth, development, and scale necessary to go from less than 1,000 stores to 13,000 stores and beyond, we have had to make a series of decisions that, in retrospect, have lead to the watering down of the Starbucks experience, and, what some might call the commoditization of our brand.

Many of these decisions were probably right at the time, and on their own merit would not have created the dilution of the experience; but in this case, the sum is much greater and, unfortunately, much more damaging than the individual pieces. For example, when we went to automatic espresso machines, we solved a major problem in terms of speed of service and efficiency. At the same time, we overlooked the fact that we would remove much of the romance and theatre that was in play with the use of the La Marzocca machines. This specific decision became even more damaging when the height of the machines, which are now in thousands of stores, blocked the visual sight line the customer previously had to watch the drink being made, and for the intimate experience with the barista. This, coupled with the need for fresh roasted coffee in every North America city and every international market, moved us toward the decision and the need for flavor locked packaging. Again, the right decision at the right time, and once again I believe we overlooked the cause and the affect of flavor lock in our stores. We achieved fresh roasted bagged coffee, but at what cost? The loss of aroma -- perhaps the most powerful non-verbal signal we had in our stores; the loss of our people scooping fresh coffee from the bins and grinding it fresh in front of the customer, and once again stripping the store of tradition and our heritage? Then we moved to store design. Clearly we have had to streamline store design to gain efficiencies of scale and to make sure we had the ROI on sales to investment ratios that would satisfy the financial side of our business. However, one of the results has been stores that no longer have the soul of the past and reflect a chain of stores vs. the warm feeling of a neighborhood store. Some people even call our stores sterile, cookie cutter, no longer reflecting the passion our partners feel about our coffee. In fact, I am not sure people today even know we are roasting coffee. You certainly can't get the message from being in our stores. The merchandise, more art than science, is far removed from being the merchant that I believe we can be and certainly at a minimum should support the foundation of our coffee heritage. Some stores don't have coffee grinders, French presses from Bodum, or even coffee filters.

Now that I have provided you with a list of some of the underlying issues that I believe we need to solve, let me say at the outset that we have all been part of these decisions. I take full responsibility myself, but we desperately need to look into the mirror and realize it's time to get back to the core and make the changes necessary to evoke the heritage, the tradition, and the passion that we all have for the true Starbucks experience. While the current state of affairs for the most part is self induced, that has lead to competitors of all kinds, small and large coffee companies, fast food operators, and mom and pops, to position themselves in a way that creates awareness, trial and loyalty of people who previously have been Starbucks customers. This must be eradicated.

I have said for 20 years that our success is not an entitlement and now it's proving to be a reality. Let's be smarter about how we are spending our time, money and resources. Let's get back to the core. Push for innovation and do the things necessary to once again differentiate Starbucks from all others. We source and buy the highest quality coffee. We have built the most trusted brand in coffee in the world, and we have an enormous responsibility to both the people who have come before us and the 150,000 partners and their families who are relying on our stewardship.

Finally, I would like to acknowledge all that you do for Starbucks. Without your passion and commitment, we would not be where we are today.

Onward…"



To read more on the debate that's ignited click here.