Each year, the Alcohol and Tobacco Tax and Trade Bureau (TTB) purchases hundreds of bottles of distilled spirits. The bottles, which are chosen at random, are then evaluated for compliance with the TTB’s labeling regulations. This annual test is called the Alcohol Beverage Sampling Program (ABSP).
Winter weather impacts both our personal and professional lives — frozen water pipes, school closures, icy streets. And if you live in an area where freezing temperatures are the norm, you can add labeling problems to that list. Labels that apply and perform perfectly during summer months will fail when the temperature drops if you don’t take the proper precautions.
Topics: Dietary Supplement Labels, Digital Labels, Environmental Sustainability, Flexo Labels, Food & Beverage Labels, Health & Beauty Labels, Ice Breaker, Liquor, Miscellaneous Labels, Nutraceutical Labels, Spirits, Vitamin Labels, Wine
You’ve poured your heart and soul into crafting the perfect wine or spirit, and now it’s time to choose the perfect bottle and label to match. You’ve probably already considered the color, shape, style and size of your packaging — but which bottle supplier should you use?
Cost will be the deciding factor for most wineries and distilleries. Customers want high-quality products at a low price, and packaging seems like a natural place to reduce costs. But cheap packaging materials can come with hidden costs of their own.
With nearly 9,000 wineries in the U.S., the market saturation of affordable entry level wines is higher than ever. Established wineries have found more fertile ground in the mid-to-high end price range where competition is more profitable. Studies show wineries must have high quality labels to be competitive in the segment.
A Tale of Two Companies: Temple Distilling Co & Fresh Bread Design
AJ and Jamie Temple of Temple Distilling make incredible, award winning gin. They are passionate about raising the bar as a new distillery and their Bookmark Limoncello shows it. They also realized you cannot have great distilled spirits without great packaging, so they enlisted in the help of Scott Wetzel at Fresh Bread Design to create packaging that reflects the product.
This featured label is a show stopper. We see thousands of attractive and professional label designs each year, so labels that create a buzz around our production facility tend to be in exclusive company. We truly love the Araceli (Spanish for “Altar Of Heaven”) liqueur label, and the brand story that comes with it. It came as no surprise when we learned the creative force behind the label is an experienced marketer and brand manager.
We have the tremendous privilege of working with talented brand managers and designers across a wide variety of industries. With our 25th anniversary just a month away, we thought this would be a great time to update our label product gallery to include some of our all-time favorite labels.
Topics: Dietary Supplement Labels, Digital Labels, Environmental Sustainability, Flexo Labels, Food & Beverage Labels, Health & Beauty Labels, Liquor, Miscellaneous Labels, Nutraceutical Labels, Spirits, Vitamin Labels, Wine
Absinthe is arguably the most misunderstood type of alcoholic drink. Disproved myths and legends persist to this day, so we set out to answer some common questions.
What is Absinthe?
Absinthe is a distilled, anise-flavored spirit with high alcohol content, somewhere between 45-74% ABV, or 90-148 proof. Absinthe's ingredients include the flowers and leaves of the "grand wormwood" plant, green anise, sweet fennel, and any assortment of other herbs used in cooking and medicine.
Absinthe as we know it originated in 18th century Switzerland (though some similar concoctions may have originated in the late 1700s) and was exported around the world, with peak consumption of 36 million liters per year in France by 1910.
Absinthe experienced bans across the world in the early 1900s, due to a temperance movement, hysterical associations between absinthe consumption and mental illness, criminal tendency, violence, murderous rage, and disease, as well as outside pressure from winemakers.
Absinthe was banned in the United States in 1912, 8 years before Prohibition.