Asahi Acquires Spirits Brands

Tequila Blu

The Australasian operation of Asahi, Asahi Premium Beverages (APB), has made four new additions to its spirits roster with purchases from Australia-based ASM liquor.

Included in the transaction are the spirits brands Vodka O, Tequila Blu, Spicebox Canadian Whiskey and VDKA 6100. APB will acquire Vodka O and Tequila Blu in all currently active markets. Conversely, ASM Liquor will keep VDKA 6100 for use in markets outside of Australia, New Zealand, and Japan.

APB began to receive an order for the new products August 7, 2017, whilst delivery commenced the day after.

Vodka O (Source)

According to Scott Hadley, APB’s Chief Commercial Officer: “These brands will give APB an important position within the full strength spirits category. This will mean we can offer our customers an even broader range of alcohol beverages.”

Recently, the Asahi Group increased its clout in the burgeoning Japanese white spirits market with the release of Nikka Coffey Gin and Nikka Coffey Vodka, fabricated by utilizing Asahi’s legendary Coffey still.

However, the past year has made glum reading for the firm’s spirits figures. Indeed, The Asahi Group witnessed its full-year Whisky and spirits sales – which includes the Nikka Japanese Whiskey brand – contract 6.1 percent, with Shochu sales down 4.8 percent, as reported by The Spirits Business.

The acquisition of Vodka O is one that Asahi will be hoping produces a change in fortune for the brand’s spirits figures. The premium Vodka market has grown in recent times and Vodka O is no exception.

Spicebox Whiskey (Source)

Priding themselves on their Australian roots, the brand was first made in a Sydney garage in 2003 and has since grown into the nation’s third best-selling Vodka.

According to Vodka O: “It took several years of blood, sweat, and tears (plus lots of research and taste-testing) before the perfect VODKA O™ recipe was achieved. We found that the smoothest, most impurity free vodka was 100 percent whey-based vodka, three times distilled and four times filtered (twice through carbon).”

“We still make our Vodka base this way, from seasonal cow’s whey in New Zealand. This process produces an exceptional Vodka that is very pure and free from almost all impurities. It’s also gluten, sugar, and lactose-free.”

Tequila Blu will also provide Asahi with added weight in the burgeoning premium Tequila market, one of the fastest growing of all niches. Made from 100 percent blue agave made in four different regions of Mexico, the Tequila bills itself as a premium version.

Vodka 6100 (Source)

Of the brand’s premium production technique, Tequila Blu said: “With a combination of traditional and modern techniques, the thick honey juice of the agave is extracted, fermented and distilled twice before it’s rested in American Oak barrels for six months to create a beautifully balanced reposado (rested) Tequila. But we don’t stop there.”

“To further accentuate the sweet aromas of the agave and oak barrels, our tequila is then cold filtered, creating the notes of honey and vanilla that give Tequila Blu its ultra smooth finish. The perfect sipping quality Tequila enjoyed over ice or in one of our signature cocktails.”

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Written by James Connolly

James Connolly is an established freelance writer from the UK. Having worked for a variety of titles across the globe, his work touches upon travel, food, politics, and more, reflecting a deep-seated curiosity towards people, places, and their respective cultures.

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