We’re hiring!

We are recruiting for a full time, salaried sales person or brand ambassador for an Irish Brewery / Distillery

If this tickles your fancy then read on.  You can apply or find out more by emailing us; charlie@boutiquebarbrands.com

Who We Are

A growth stage drinks startup of 5 full time employees and 2 part time consultants.  We are brand builders and marketers for ambitious drinks brands and we love what we do!

Boutique Bar Brands (BBB) is only 4 years old but already respected in the industry as one of the UK’s premier drinks agencies and alcohol consultancy firms.  We have a lovely group of clients from around the world who rely on our passion for artisan drinks, our industry expertise and professionalism to help launch their products in the UK.

We are looking for a full time sales person/brand manager with a passion for craft beer and/or spirits to join our growing team based at our office in Clapham/Battersea (complete with its own bar).

We are looking for someone who is:

  • Great with people and enjoys building relationships
  • Positive, upbeat and tenacious
  • Flexible and adaptable in a fast moving company
  • Creative and innovative with ideas to help move the business forward
  • Driven and highly self motivated
  • Committed to professional development and a long term outlook

The Role

The perfect opportunity for someone looking to follow their passion into the beer/spirits/alcohol industry and who is looking to be part of a growing entrepreneurial business with a fun culture.

You will have plenty of opportunity to make your mark on the business, working closely with brand owners and gain key insights into both start-up and mature drinks brands.

The role is predominantly a sales role where you will be responsible for the development of the BBB business to independent accounts and small pub groups in a designated area within the M25 (and other markets where appropriate).

Responsibilities include:

  • Developing new sales leads and strategic partnerships for our brands
  • Coming up with ideas for, and helping to run regular events and tastings to promote our brands
  • Account handling – developing and maintaining relationships with customers, adding value to their business through quality service, product innovation, pricing and training
  • Working to achieve agreed sales targets and distribution plans.
  • Administration e.g. management of CRM systems and client databases

What we can offer you:

  • Full Time salaried position with performance bonus
  • exciting, close knit and dynamic team
  • training and development in FMCG and alcohol industry including in depth beer and spirit training
  • autonomous working environment
  • Excellent exposure and career progression
  • freedom (even encouraged!) to not be in the office in front of a screen 24/7
  • free attendance at consumer and industry tasting events, festivals, trade shows and launches etc
  • team tastings and social drinks
  • plenty of free beer

 

 

 

LATEST NEWS…

Classics Making a Comeback

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami…

read more

TOP 10 New Products: December 2016

A New Year’s list we can all get behind…

Our latest brand, Freya birch spirit from Pure Wild Drinks was listed today as one of the top new boozy products by industry magazine The Drinks Business.

Boutique Bar Brands were brought on board to act as the brand agents for Pure Wild spirits in 2016 and before the year was out, we achieved listings in some of the UK’s top cocktail bars including; Happiness Forgets, Swift, Bon Vivant, Timberyard (Edinburgh), The Shed (Notting Hill) and Oriole.

Thanks to The Drinks Business for selecting Freya.  Read what they had to say here.  You can also find out more about this unique spirit, where you can drink it and some cocktail ideas on their website www.purewildspirits.com.

LATEST NEWS…

Classics Making a Comeback

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami…

read more

The Young and Hungry

In a recent report produced by the Association of Licensed Multiple Retailers, in partnership with CGA, findings show that young people aged 19-24 are binge drinking less and are in fact, favouring to spend their money on eating out.

With this generation rapidly becoming a foodie generation thanks to the influence of celebrity chefs and reality cooking programs, young consumers are eating out on average 5 to 6 times per month. And they aren’t just eating at the usual chains. Now conscious of things such as provenance, and calibre of ingredients, younger diners are choosing quality and are making the effort to support new local businesses.

Provenance is a buzz word that gets thrown about in many food and drink related articles these days, but what does it actually mean? Provenance, if you will, is the story of the food or drink you’re having; where did it come from? Who produced it? How far did it travel before it ended up on your plate or in your glass?

Why does this matter? Provenance not only impacts on freshness, which in turn impacts on nutrition  – who wants asparagus that has travelled 6000 miles from Peru and has sat in cold storage for weeks – but actively pursuing a product’s provenance gives consumers the power to support local farms and food producers. It also makes one conscious of seasonality, something we all should pay attention to more.

We are so used to having everything available all year that true seasonality is something a lot of people don’t understand. With the influx of imported fruit and veg, consumers are spoilt for choice, but may indeed be choosing things that are spoiled.

With key figures in the food and drink world driving the importance of seasonality and buying local, this is influencing young consumers and their food choices, which is a terrific thing.

Just because the rise of eating out is on the up, and nights of binge drinking are in decline, this is great for the drinks industry, as it means people are enjoying food and drink together and are becoming more interested in matching their food and drink. Their knowledge of what they are drinking is growing and palates are becoming more adventurous and discerning.

This is reflected in the rise of younger people returning to classic cocktails such as the martini and the old fashioned; gin and whisky were seen as old people’s drinks for decades, however, the reinvigoration of these markets is thanks to the young ditching vodka and its blandness and wanting drinks with flavour. The boom of gin producers over the last six years is certainly evidence of the demand for younger consumers preferring products with a story, products made by people and not companies and products made from quality ingredients.

Likewise the younger crowd has played a role in craft beer boom; London has so many wonderful small breweries and their open days are jam-packed with the under 30s enjoying their IPAs and oatmeal stouts – a drink that was vehemently out of vogue until recent times.

Education is why these changes are occurring. With information so readily available these days through the internet, social media and mainstream television and print media, consumers before they consume the actual food and drink, have consumed the knowledge and information behind it, and it is this digestion of facts that will better equip everyone, consumer and producer alike, to create a vibrant and thriving food and drink scene.

LATEST NEWS…

Classics Making a Comeback

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami…

read more

That’s the Spirit…..for Beer Drinkers

So I had the challenge of trying to educate the rest of the BBB team on the subtleties and complexities of premium spirits. Most of the team have come from a solely beer background so it was an interesting prospect for myself to introduce them to the higher end of the market and combat some of the misconceptions of certain categories that the mass market brands have created.

We started off on the white spirits with a 5 times distilled Vodka called AKA which has then been pot stilled. Being the first spirit we tried the first nose and sip of the liquid generated a few interesting facial reactions. But they soon started rolling it around their pallets (like you would a fine wine) a few times and adapting their “nosing” technique. By this I mean going to and from the glass to acclimatise your nostrils to the alcohol and sniffing gently. Not the large inhale you would do to try and detect the notes from a beer.

Anyway on to the spirit itself, the guys were pretty good when it came to the flavour combinations they detected. Notes of Vanilla, lemon and a rich body that rolled over the tongue rather than attacked the back of your throat like some entry level brands. The overall reaction was positive and a group consensus was that the pot stilling finish really helped round the liquid nicely, 4 stars

Moving swiftly on to a couple of Gin’s. The first being Ish a London dry gin actually from London (believe it or not this is more unusual than it sounds, as ‘London Dry Gin’ is a style not an appellation d’origine contrôlée) Ish is a heavily Juniper led Gin with notes of Grapefruit, pepper on the tongue. Again the smoothness of the Gin was appreciated by the team, with the Gin Martini being the cocktail of choice. Murmurs around the table of ‘that was quite tasty for straight Gin, quite smooth wasn’t it’.

“Right Tequila is up next”, as the groans rang out I poured a Herencia Mexican Blanco. “7 year old Agave is harvested” “What’s Agave?” One of the team asked. Well it’s a flowering green plant (Succulent) that is from the same classification as cactus and the type used for Tequila is Blue Agave. This for me was probably the category I had expected the biggest reaction in, mainly due to the terrible way a lot of Tequilas on the market are usually consumed (salt, throw the cheapest Tequila you can find down your throat and then suck on lemon). Funnily enough when you have good tequila, of which there are many out there it’s a totally difference proposition. Sweet aroma’s of strawberry and pineapple. A little bit of caramel (not from any additives, but due to the altitude and soil type) plus a peppery tingle on the tongue. Delightful and that opinion was shared around the table.  “Do you have any more we can have?”

Next, Rum. A White Rum from Atlantico Platino first. After a bit of background on the production process which for this rum involves both Molasses and sugar cane aged separately for two years and then married together for another 2. Charcoal filtering brings the colour back to clear and you’ve got an incredible White Rum great with Tonic Water (Nothing too citrus or overpowering, So 1724 would be my first choice but Fever Tree does a nice job too and is more accessible).  The team picked out the vanilla richness, notes of citrus but the overwhelming flavour was Cream Soda of all things. Their tiny little minds had been blown by a white rum that tasted incredible, rather than the usual garbage you get in generic rum and coke. It’s the same as the beer world I explained ‘there are thousands of Rums out there with different flavour combinations, by only tasting the lower end of the market you miss out on the whole category. It’s like saying I’ve tried Carling and therefore don’t like lager/beer’

The jewel in the Atlantico Crown is the Private cask. Up to 25 year old Rum aged in a solera process. If you are not familiar with the process (as the team weren’t) it involves the stacking of barrels of all different ages of rum to allow them to combine to create a well-balanced Rum) The rich smooth syrup like older rums with that balance of green apple like sharpness flavours and strong body from the younger rums creates a beautiful product. The aging process with rum happens a lot quicker than with spirits such as Whisky (circa 3 times faster, due to the climate differences between the UK and Rum producing areas such as the Caribbean, Central America etc.)

It’s nice to be able to teach the rest of the BBB team something for once rather than them teaching me the nuances of different styles of beer’s and brands. Particularly with a two Beer Sommeliers amongst the team I am usually playing the role of pupil.

We now have two extremely high quality spirits brands in our portfolio;

 

FREYA

The first pure wild spirit. Distilled from Nordic wild birch sap. A new clean, pure white spirit. Unique taste, full flavour. Wild origins. Unique taste. Craft production. Premium quality. 40% ABV

AVUA

Avuá Cachaça is a single-sourced and pot distilled spirit from a 3rd generation distillery farm 4 hours from Rio de Janeiro, and comes in both 42% silver Prata and the unique South American indigenous  40% Amburana wood aged expressions.

Contact if you would like to find out more – info@boutiquebarbrands.com

LATEST NEWS…

Classics Making a Comeback

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami…

read more

RTD’s

Ready to drink… It makes you cringe a bit, doesn’t it? Memories of Bacardi Breezers in lurid tones and tropical flavours flash through your mind’s eye… But things have changed. RTDs are now Ready to Deliver, and are Really Thoroughly Different.

What’s being bottled now are drinks that are sophisticated and premium, targetting the consumer who is well-educated in the drinks arena. The ingredients being used are high-quality and their story is being told; provenance and sustainability are key factors in the making of these drinks. For example, the tea used in Harry Brompton’s Alcoholic Ice Tea is all from the one tea plantation in Kenya.

These drinks are also letting consumers know that they are healthier than previous RTDs. Some are incredibly low calorie, and low sugar, a far cry from RTDs of previous generations. Many have adopted an all-natural approach, with no artificial ingredients, and have limited processing. Cranes is one such example with their range of cranberry drinks, where the alcohol comes from using brewed crushed cranberries only.

What is the appeal of an RTD? Sometimes, depending on the venue,  a full-bar setup is not an option, but you want to give the consumer variety, and that’s where this new generation of RTDs step in. They offer the consumer something as convenient as a can of beer, but offer choice, innovation and interesting flavour combinations. Take Wild Elderflower Spritz, which is a gorgeous combination of elderflower, perry and gin. And sometimes, even if you have a fully stocked bar, a drink that is just perfect and consistent every time your pour it out, is a thing of beauty. It removes the variables such as the ability of the person behind the bar to mix a good drink, and it also means you can take your favourite drinks from your nights out, and enjoy them at home on a Sunday lunch as most RTDs are readily stocked in major supermarket chains.

So next time you’re ready to shun those three little letters, RTD, know that they are changing and are delivering on the most important front: the taste.

LATEST NEWS…

Classics Making a Comeback

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami…

read more