Packaging News
The cap of the bottle contains the sugar allowing the consumer to blend in as much as they need to flavour the drink. All the sugar has been removed from the botanical drink in the bottle and is stored instead in the cap
The bottle was produced at Beatson Clark’s site in Rotherham and is a cone-shaped 300ml white flint flask made from 30% recycled glass on average. The brief was to create an elegant bottle which would appeal to the premium retail and restaurant market.
The co-founder of Kolibri Drinks Kamila Sitwell said: “Beatson Clark worked with us from the very beginning, all the way through consumer and industry testing and the complex incorporation process with the patented cap which enables customisation of sweetness.
“I don’t think many companies are able or willing to go the extra mile to go through a complex and time-consuming process to deliver something truly disruptive.”
Charlotte Taylor, Beatson Clark’s Marketing Manager, said: “We’re finding more and more companies, particularly small businesses with big ideas, approaching us for unique bottle designs. The drinks business is a multi-billion pound industry, and competition is fierce, so they’re all looking for something to make their product stand out on the shelf.
“Rather than being bound by what we can’t do, we take a can-do attitude. This type of bottle is the first of its kind we’ve produced and the finished product looks great. The quality of the glass matches the level of innovative design.”
Flavours in the Kolibri range include: Elderflower and Lime; Strawberry and Basil; and Cardamom and Chilli. It’s currently available for purchase in Gaucho Restaurants, M Restaurants and Champneys Hotels.
