This Russian Flour Brand Gets a Striking New Look

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Russian agencies 2Sharp and Ohmybrand have teamed up to redesign the packaging for “Ryazanochka”, one of the largest flour brands in Russia.

“Together with the 2Sharp Agency, the Ohmybrand Studio has taken part to work on the rebranding of the flour ‘Ryazanochka’ for the company ‘Grain Holding’, the largest flour producer. It was necessary to show the European quality of the product as well as how natural it was.”

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“The new packaging has emphasized the contact with the richness of Russian land. The new look of the flour ‘Ryazanochka’ is a feast for the eyes: wheat fields, endless sky, and heartwarming rustic comfort. Large panoramic photos make it easy to differentiate this range of products from more than 20 SKUs.

Innovative for the category, a minimalistic visual solution allows to separate the brand from competitors on the shelf and show that the product is of a really high quality.”
 

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Designed By: 2Sharp and Ohmybrand
Creative director: Alex Zimnikov
Art-directors: Nadie Parshina, Alex Zimnikov
Designers: Marina Malygina, Toma Gogoladze
Accounts: Ekaterina Sokolova, Tatiana Isaeva
Location: Moscow, Russia

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These Candles Capture The Spirit of New England

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Abby Leighton designed this adorable packaging and product for Live Free Or Die Candle Co., a conceptual candle brand.

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“At Live Free Or Die Candle Co., our goal is to represent the beauty and scents of the New England states. Whether you show pride where you live or want a simple and sweet reminder of your home, our candles are hand-crafted specifically to showcase each of the six New England states; New Hampshire, Maine, Vermont, Massachusetts, Rhode Island, and Connecticut.”

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“Our emblem is an A-frame cabin, reflecting the naturally simple and rugged New England life. Our company is proud of representing New England. That’s why 10% of our profits go to help clean up New England state parks. The candles were manifested by designing the A-frame cabin shape, 3D printing the shape, creating a silicone mold, then casting the wax candles.”

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Designed By: Abby Leighton

Location: New York, United States

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Is that a Jar of Olives in Your Pocket, or are You Just Happy to See Me?

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Talk about a cheeky name! La Patería didn’t dance around the sexual innuendo when designing these jars of olives. To balance out the boldness of brand name, the agency went with a more subtle label design and visual language for the product.

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“‘Suck my Olives’ is an idea created by our design studio to give a solution for the unpleasant taste of the organic olives. This product can not be alkaline treated therefore it has bitter taste. Our design studio proposed to create a new production process mainly based on reducing the amount of bitterness by an olive washing process and marinating them with different seasonings: curry, teriyaki, sweet and sour, sweet sherry, and cajun.”

“Our design studio created a new brand for this product with an irreverent and provocative personality for the product concept and for the product packaging. Since the product taste is based on the brine, the olives are suitable to be licked or sucked. Our design studio used this to evoke the irreverent similarity with the sexual/sensual aspect of this action by using the name ‘Suck my olives.’”


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“The graphic design is very simple. It prevails the message and the concept. The labels are designed with different cuts to reflects the different olive presentation: plain, pitted, sliced, halves, and wedges. Each marinated olives label has its own color, reflecting the appearance of the finished product.”

 


Designed by: La Patería

Creative direction: La Patería

Client: Interoliva.

Country: Spain

City: Madrid

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Designing with Recyclability in Mind

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By: Ian Montgomery

It’s no secret that plastic packaging is far from sustainable. Globally, only 14% of plastic is collected for recycling. Plastic often makes its way into our oceans, where it doesn’t biodegrade—currently the ratio of plastic to fish in the ocean is 1:5, and that number is expected to grow to 1:1 by 2050. However, plastic’s lightweight, low cost, and strong liquid barrier make it an often-picked material option. When avoiding plastic entirely isn’t an option, here are a few surprising tips to ensure that the packaging we design can properly be recycled.

1. Don’t use black plastic

Even though black plastic is technically recyclable, chances are if a black plastic package ends up at a recycling center in the United States, it won’t get recycled. Many municipal recycling systems use infrared sorters that can’t understand black resins, so the black plastic does not register and ends up going straight to the landfill. When recycling plants resell materials, the value for black plastic is quite low—so even if it could be sorted properly, chances are that it wouldn’t be recycled. Clear and light colored plastics have the highest chance of actually being recycled since they don’t discolor other plastics.

Rock Art Brewery in Vermont switched its six packs rings from a black plastic to a green and white rings after learning that their local recycling center would not be able to process black plastic. http://ift.tt/2zGGjqO

2. Don’t fully cover a container with shrink-sleeve labels

Sam Silver at Sims Municipal Recycling in New York advised, “Oftentimes optical sorters aren’t able to properly identify materials that are underneath full shrink-sleeve labeling, which you see in a variety of beverages and yogurt products.” Sims has seen a lot of interest from brands becoming aware of this issue and redesigning their packaging to reduce the size of the labels or add transparency to the labels to help ensure that these products can be successfully recycled. So if you’re using a shrink-sleeve label, be sure to leave a significant portion of the plastic container exposed.

3. Don’t make anything too small

At least 2.5” inches in any direction (length, width, height) is a good guide in order to ensure that packaging doesn’t slip through the industry standard screen size used to sort out crushed glass and other particulates. Bottle caps, utensils, plastic straws, and sometimes even prescription bottles tend fall through that 2.5” gap and end up in a landfill instead of the recycling stream.

4. Keep PET (♲1) bottles clear, light blue, or light green

Amber, red or other opaque colored PET bottles, although technically recyclable, have almost no market. After recycling is sorted, it is baled and sold domestically or internationally. Each color of each type of plastic has a certain price that varies according to the market, similar to gold or oil. Unfortunately, the price of red, amber, and other opaque PET colors is usually so low that it isn’t economical for recycling centers to sell them, so instead these colored bottled end up in landfills.

5. Avoid plastic bags and films whenever possible

These are a nightmare to recycle, less than 1% for LDPE was recycled 2012.

6. Check and test

Have questions about something you’re working on? Almost every city has different abilities of what they can and can’t recycle. Consult the APR guidelines for plastic that uses best practice for across the United States.

Also you can consult your local recycling center about testing the recyclability of packaging you are working on. Sims in New York is one of the progressive centers open to working with designers to ensure the recyclability of packaging.

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Ian Montgomery
Ian Montgomery is a New York-based designer with an interest in sustainable materials and packaging.

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slow-roasted Indian-spiced lamb with coconut chutney

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Unbelievable as it seems, it appears that the weather is going to be fine (in Auckland anyway) for about four days in a row…a miracle! So, if you’re getting a few mates together at the weekend, this is definitely worth a try – slow roasted Indian spiced lamb served on Indian flat breads with a quick coconut chutney, deliciously aromatic tomatoes and tamarind-swirled yoghurt. Bung the spice rub on the lamb the night before, then the next day basically just stick it in the oven for 5 1/2 hours – et voila you are a domestic god/dess! The other stuff takes about 15 minutes to prepare, so basically the easiest possible sunny-Saturday dinner.

Right then, it’s been a while so what else is there to report? Well good on you Australia for voting (non-bindingly…) ‘yes’ to gay marriage – you’re a little late to the party, but congratulations all the same! Aaaand my lovely Hoob is on his way up to Auckland for a few days next week – hurrah – it always feels like a bloody age since I’ve seen the men/boys. Then, with perfect irony a few days after he heads back my darling Pog arrives from Melbourne for my birthday, I’m so excited! It will be such a huge treat to have them both here, I will just have to stop myself from going into full, overboard, lunatic, annoyingly cloying mother mode…And 50 – holy shit balls how is that possible (early December)? I don’t know, I have to say having my 50th as a singleton is weird. Can I confess that I used to think about single women of a certain age – ‘oh my God how awful, what a hideous prospect’ and it turns out there was some truth in my smugly married, self-satisfied thinking. ‘Putting yourself out there’ when you work from home as a freelancer is trickier than you think (even if you already think it’s tricky), but dammit I do my best and for the last year have made it my mantra to go to every single thing (be it work-related or social) that I have been invited to. Sometimes I have felt like leaving within 5 minutes and sometimes I’ve had a ball…and sometimes I just ended up feeling really tired! Anyhoo, no real reason for that ramble other than I obviously spend to much time alone despite my best efforts and am still waiting for the bloody fabled ‘I am woman hear me roar’ post separation stage to kick in!

And finally (‘go you’ if you’ve kept reading), I am hosting and demonstrating at a fab little event partnered by Fisher & Paykel and Dish magazine this Sunday. I will be showing how to make a luscious soy glazed salmon with edamame, broccoli and avo salad and a brilliant kumara, noodle, sesame salad with coconut, white chocolate and lime mousses with raspberries for dessert. I will also be leaping about showing how I do a basic food shoot set-up with a few styling tips for anyone interested in that side of things…so if you’re keen, just head here to the Dish website to find out more. Right then, time to get moving – almost the weekend, hang in there!

 

Spice paste:

2 teaspoons turmeric
1 tablespoon cinnamon
1 tablespooon cumin seeds
1 green chilli, roughly chopped
1 tablespoon ground coriander
1 large thumb ginger, peeled and chopped
6 cloves garlic, peeled
1 tablespoon cider vinegar
1 tablespoon olive oil
¾ cup natural yoghurt

To cook:
2kg lamb shoulder
355ml beer (ale)
¼ teaspoon cardamom seeds
1-2 teaspoons sea salt

Put all of the spice paste ingredients in a food processor and whiz into a paste. Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste. Cover with plastic wrap and refrigerate for at least 6 hours and preferably over night. Take out of the fridge 45 minutes before cooking. Heat the oven to 160˚C. Pour the beer around the base of the lamb and sprinkle the cardomom seeds into the beer. Season the lamb well with salt and cover with a double layer of tinfoil. Roast for 4 ½ hours , turning twice during cooking. Remove the foil and cook for a further hour. Serve with Coconut Chutney, tamarind chutney swirled yoghurt, tomatoes and coriander on heated flatbreads.

Coconut Chutney

1 fresh coconut (shake to ensure it is fresh with liquid)
½ cup finely chopped coriander
1 tablespoon freshly squeezed lemon juice
1 tablespoon coconut cream
1 teaspoon grated ginger
½ green chilli, finely chopped

Preheat the oven to 180˚C. Drill a hole into two of the ‘eyes’ of the coconut and put in the heated oven for 10 minutes. Remove and drain out the liquid through the ‘eye’ holes (reserving to use in place of coconut cream if possible). Use a hammer to crack the coconut, or simply drop it on a paper towel on a hard floor. Prise the coconut out of the shell (I used a clean flat head screwdriver to do this), then use a sharp knife to cut off any remaining brown skin. Grate one cup of the fresh coconut.Mix the grated coconut with the coriander, lemon juice, coconut cream (or reserved coconut water), ginger and chilli then season to taste with sea salt. Makes 1 ¼ cups

To serve:

2 cups chopped tomatoes
½ teaspoon toasted cumin seeds
2 teaspoons olive oil
1 tablespoon lime juice
1 ¼ cups natural or coconut yoghurt
1/3 cup tamarind chutney
1 cup coriander leaves
6 Indian flat breads

Mix the chopped tomatoes with the cumin seeds, olive oil and lemon juice and season to taste with sea salt. Swirl the tamarind chutney through the natural yoghurt and heat the flatbreads to serve. Serves 6-8

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Newly Opened Willibald Farm Distillery’s Got a Distinct Look

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You can’t not notice that bright and bold yellow, making Willibald Farm Distillery stand out in a sea of lots of the same. Designed by Concrete, the brand brings a youthful energy with its dynamic color palette and slanted typeface. Instead of shying away from the fact that they’re a new distillery, this design celebrates it and highlights the intensely flavorful gin they’ve launched.

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“After 3 full years of planning and construction, the Willibald Farm Distillery is open for business in Ayr, Ontario. This opening coincides with the official launch of their first product in the LCBO; a gin infused with juniper, coriander, cardamom, grapefruit peel, angelica root and caraway.”

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“The founders of Willibald learned the craft of distilling from multiple sources including distilleries in Scotland. Once they received their still, Willibald approached Concrete to create a direct and honest distillery brand that would appeal to a broad audience starting with Ontario, Canada and eventually North America. The name Willibald was chosen to honour their grandfather when he immigrated from Germany to Canada and the use of yellow, black and red reinforce the connection.”


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“Willibald’s unique wordmark, bold and direct branding, and First Generation Farm Distillery language is a breath of fresh air in the current Canadian craft distillery market that relies heavily on pastiche and faux-historical language. The use of Colorplan Factory Yellow paper as a constant reinforces Willibald’s willingness to stand out in an increasingly crowded market of muted tones.”

“This is just the beginning of their venture; Willibald has plans to launch additional products in the near future.”

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Agency: Concrete
Designer: Jonathon Yule
Creative Director: Diti Katona & John Pylypczak
Production Management: Brandy McKinlay
Production Design: René Ostetto
Brand Planner: John Pichette
Production Management: Brandy McKinlay
Production Design: René Ostetto
Location: Toronto, Canada

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This Gin’s Packaging Combines the Gorgeous and the Grotesque

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Barrel aged gin with hints of elderflower? A spirit so lovely needs equally beautiful packaging, and Chad Michael Studio certainly delivered. Combining ornate and elegant elements, like gold foil and floral graphics with skulls and spiders, the label is incredibly dynamic. These play to the aging process of the spirit but also help to highlight the more delicate elderflower flavor.

Small details really make the design—a fine border around the edge of the label and a textured, wooden cap, for example. Subtle, clever copywriting, like “The Secret Recipe of: Mrs. Wormwood” on the front of the label create a story behind the gin as well.


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“A secret gin recipe taken to the grave that now, years later, has been mysteriously resurrected for all to enjoy. Bottled and distilled by Wormwood & Sons.”

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Designed by: Chad Michael Studio

Country: United States

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How this Agency Communicated the Depth of Chinese Culture on a Liquor Bottle

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We’re seeing red, and it’s never looked better. Lingyun Creative designed the packaging for JinLiuFu-YiTanHaoJiu-XiTan, a Chinese liquor intended for celebrations like weddings, buying a house, or a new baby. The color red is often used in Chinese culture for these types of happy events, but it can be hard, then, for a product to stand out. Lingyun Creative shared how they balanced utilizing this hue while also creating something new and elegant, dealing with strict guidelines from the client, and more.

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Walk us through the design process that you went through for this project.

Lingyun Creative: Entrusted by Yunnan JLF Investment Co., Ltd. in December 2015, we started to work on the package design of its white spirit product named “A Bottle of Quality Liquor: Happiness”. The work has progressed for nearly two years along with initial brainstorming, design style confirmation, sketchy drawing, proposal submission and finished product manufacturing. On the final sample, we added a copper pendant carved with an upside-down bat, which signifies blessing in Chinese culture. At the moment, this product is available on the market of some areas of China.  

What was one of the biggest goals you set out to achieve with this liquor packaging and how did you accomplish it?

Lingyun Creative: The product was launched to target the happy banquet market of China.

In China, when people get married, move into a new house, celebrate a festival or have a newborn baby, they will invite their relatives and friends to have a reunion. They sit around a table and drink and eat together is called the happy banquet. On these occasions, Chinese tend to decorate the venue with some red or auspicious elements—that is why we tried so hard to deliver as much information about liveliness and joy as possible through the package design. Specific to brand name design, we integrated many images with auspicious implications to form 一坛好酒, the four Chinese characters for “A Bottle of Quality Liquor”.

With regard to the images with auspicious implications in Chinese culture, we would like to give you some cases in point. Chinese people regard it as a symbol for luck and prosperity if there is a swallow nesting at their home because swallows usually appear in spring, the time when everything comes to life, they epitomize the coming of hopes. It is an animal that brings vitality must be very favorable.  

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Nevertheless, in Chinese culture, some animals that do not seem adorable are also given a positive meaning, such as the bat. The reason behind is that the pronunciation of “bat” is the same as that of “blessing” in Chinese. As a result, the bat has been implied with good fortune since ancient times of China. This also explains the bat-like pendant we added as an ornament on the final sample.

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In the end, we creatively combined all the auspicious elements we redesigned to form the product name. In this way, the designed product name not only remains recognizable, but also looks attractive at the first glance of consumers. They can accurately understand the enterprise’s intention and choose to drink this Chinese white spirit at the happy banquet.  

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What was the most challenging part of this project?

Lingyun Creative: The biggest challenge was the enterprise’s strict requirements for product design.

Before our work, there was a product named “A Bottle of Quality Liquor” which had already achieved good performance on the market. However, market feedback showed that the first edition lost a customer base in the happy banquet market due to its monochromatic package design.

Beverage consumption in the happy banquet market of China is considerable. Just in terms of the market segment of wedding banquet, annual beverage consumption has reached up to tens of billions of Chinese yuan (or even higher). In addition, Jin Liu Fu, the parent brand of the “A Bottle of Quality Liquor” has been dedicated to spreading the blessing culture of China in the Chinese white spirit market for a long time. This made the enterprise believe that they can never lose the happy banquet market.

Therefore, the enterprise had clear requirements for the product design that the shape of the original container cannot be changed too much. Moreover, neither the calligraphic style of the four characters nor the position of the label can be changed. With these restrictions, the room for our design is not much.  

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If you could pick one aspect of the finished design that you like the most or feel especially proud of, what would it be and why?

Lingyun Creative: When it comes to a design detail we like most, we insist on the design of the label. The original calligraphy was elaborately made by the enterprise and has acquired certain brand recognition with first-edition products distributed on the market. From this point of view, the enterprise’s request for format consistency of the product name is reasonable. However, we would have lost the only opportunity to make any breakthrough if we had kept the exactly same characters. To avoid that, we only kept the basic framework of the characters and then filled them with our creative elements. The solution kills two birds with one stone as it retains the original brand effect and brings better consumption experience to consumers at the same time.

Share one lesson that you learned while developing the finished product.

Lingyun Creative: During entire design processes, the greatest progress was our increasing understanding of our own culture, which calls for our persistent exploring and learning. Only in this way can our design become more vibrant, informative and reflective. I think we still have a long trail to blaze in terms of how to better integrate ethnic elements into modern aesthetics.

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SendEAT Food Delivery Identity Shows the Journey Your Food takes to Arrive

Instead of the typical online food delivery imagery you’re used to seeing, like utensils or dishware, Volta Brand Shaping Studio designed SendEAT differently. Consumers love seeing their food en route in real time, so they took this idea and made it a key part of the brand identity. This unique approach builds the anticipation consumers feel once they place an order (or even beforehand, when they’re considering what to get!), and the bold colors highlight that it’s a contemporary, cutting-edge company.

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“SendEAT is an online food delivery company operating in the Portuguese market. They approached VOLTA in search of a new name, visual identity and website design that would better define its business and its service. The company prides itself on a great restaurant network, impeccable service and the possibility of tracking your delivery route in real time.”


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“VOLTA’s approach focused on what we thought was the real advantage point of the company, compared to other food delivery services: seeing your order travelling through an online map, in real time, and having that comforting feeling of knowing your meal is about to arrive.”

“After throwing on the table several options, we decided to go with SendEAT, as it expresses a direct relation between eating and an order delivery service. When it comes to its visual identity, instead of focusing on the clichéd fork, plate or spoon shaped logo, we took inspiration on the city maps the orders travel through. We decided to stencil the word’s lowercase characters, as if they were cut by the streets the orders travel through to reach their destiny. Bold and punchy colours were used, in order to give feelings of variety and dynamism and to cater to different tastes and options, just like the company’s service does.”

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“We also decided to create a tagline to best express SendEAT’s brand promise, using a common phrase, and adapting it to the company’s main service reality: Eat’s on your way.”

“The result is a simple yet vibrant brand identity, with a contemporary look & feel and a clear message: we want to get the best food to the best customers—our customers.”

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Designed by: Volta Brand Shaping Studio

Country: Portugal

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Elegant and Uncomplicated, 1pt Makes Mixology Easy

Ever dreamed of distilling your own craft spirits, complete with delicate notes of lavender or mint? Now it’s easier as ever with 1pt (“one part”). These infusion blends for alcohol and spirits from Teroforma are sure to change the way you make cocktails. Rather than mixing up a variety of spices and herbs and waiting a couple weeks to taste the result, 1pt is ready in just a few hours—and the results are reliably similar, every time.

Aiming to make the act of mixology easier, the packaging adopts an easy, clean approach. A bright white background allows the spice blends and the tools to pop, and the font choices are elegant and aspirational—perfect for anyone looking to improve their cocktail game.

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“A brand new collection of handcrafted, expertly blended, vibrant and exotic dry infusion blends, 1pt provides a simple, delicious and consistent way to infuse a wide array of flavors into a broad range of spirits. Teroforma Co-founders, Andrew and Anna Hellman, believe that every great cocktail should be one part infusion and with the debut of 1pt, they are offering an easy way for enthusiasts to create their own delicious, personal infusions behind the bar (whether at work or at home). Grounded in the belief that making great cocktails shouldn’t be difficult or intimidating, 1pt focuses on infusion as the way to deliver complex flavor with none of the complexity.

“We feel like cocktails have become somewhat over-complicated and maybe even a bit intimidating for a lot of people—they don’t need to be. We created 1pt as a way to unlock an entirely new wave of interest and engagement in the realm of cocktails for mixologists of every skill level,” says Andrew Hellman, Co-founder of Teroforma and co-creator of 1pt. “What we’re offering here is a fun and easy way to create your own unique and well-balanced spirits and cocktails that offer consistent, predictable and delicious results each time. It really is a one-stop solution that will make life easier and more enjoyable when it comes to infusing spirits and creating cocktails,” agrees Teroforma Co-founder, Anna Hellman.


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“In developing the 1pt line, the team enlisted the talents of a master tea expert to create each infusion, ensuring that each dried infusion was the perfect blend of ingredients that would work impeccably with almost any spirit. With seven specially formulated blended dried infusions, 1pt has opened a new door to the world of mixology for both the home entertainer as well as the professional bartender. The seven blends, available in three types of  affordable packs—Single, Party and Variety—the full line of the versatile blended infusions includes: Citrus, Mint, Floral, Chili, Cinnamon, Chocolate and Smoky. With Teroforma’s seamless and infallible 1pt collection, the brand is set to unlock an entirely new wave of interest and engagement in the realm of cocktails.”

“So how does it work? 1pt takes the guesswork out of the infusion process with a straightforward method that ensures a reliable, predictable, and delicious result every single time. Using the 1pt Infusion Kit, a simple, streamlined way to create infusions, each batch will infuse ½ standard bottle of spirits within 2-6 hours as opposed to the days or weeks recommended using other methods. The Infusion Kit includes an infusion bottle, a tasting straw, and an infusion guide so customers can feel confident and in the process as they go.”

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“What else is needed beside 1pt blends and your favorite spirit? In addition to the Infusion Kit, 1pt will offer other infusion products such as the Bar Bottle Kit that includes a bottle, a funnel, a measuring spoon, a tasting jigger, and a zester for additional infusion personalization, and the Master Kit, which combines the Variety Pack of Blends and the Infusion Kit for the perfect introduction to infusion. In keeping with its artisanal blends and handcrafted approach, 1pt’s presentation and packaging is fashioned for form, function, and style. Designed by the Teroforma team, each blend pack or infusion kit has a clean, modern and chic design.”

“1pt is an inspirational and transformative tool for the cocktail and spirits world.  By offering both the at-home mixologist and bar professional a standardized, efficient and flawless process for making expertly infused spirits & cocktails, as well as the proper accessories, 1pt is paving the way for spirit enthusiasts and bartenders to create a whole new world of delicious possibilities.”

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Via: Teroforma

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We Think Ron Swanson Would Love this Whisky Concept for Edradour

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Grab a glass and sit in your recliner by the fireplace—that’s exactly what this concept for Edradour Whisky will make you want to do. Designed by Alex Arzuman and Andy Migevant, it possesses countless ornate, classy details. Foiling feels incredibly high-end, the bottle shape stands out and looks slightly different than many on the market, and texture on the label adds to its extravagance.


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“For the 60th anniversary of La Maison du Whisky (Expert in whisky since 1956), we imagined the design of a new concept bottle of Edradour single highland malt. The smallest distillery of Scotland has already made some collaborations with LMDW.”

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“The product designer Andy Migevant and I Alexandre Arzuman focused on a brand new concept that could improved the elegance and strength of the whisky bottle by making it not only as a bottle, but also as a trophy, as a product of exception. Therefore we have designed a label in 2 parts : the biggest part always stays the same, but the smallest part (the circle) can be changed according the event or the whisky contained in the bottle.:

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“3 circles have been created for the occasion:

  • 60th anniversary bottling
  • 12 years old
  • 18 years old

The bottle, glasses and labels have been completely created. No 3D rendering has been used.”

“The labels are made with black pantone, copper hot stamping and invisible debossing. Some parts of the bottle are painted with copper painting.”

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Designed by: Alex Arzuman, Andy Migevant

Art director: Alex Arzuman

Product Designer: Andy Migevant

Graphic Designer: Marion Reau

Printer: Spind printing

Country: France

City: Paris

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This Spirit Concept Is Dripping In Luxury

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This conceptual whisky represents the pinnacle of luxury. Ivan Venkov was responsible for the design of this striking spirit.

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“Bruadarach is a luxury bottle concept for a premium aged whisky. Semantics and aesthetics revolve around Scottish inspirations. Bruadarach means a dreamer or visionary in Scottish Gaelic.”

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Designed By: Ivan Venkov

Location: Bratislava, Slovakia

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