The Bar Business' Hottest New Liquor Inventory Product Is…

Just when you think they can't possibly think of a new variety of liquor to flavor, infuse or create they do.
 
 
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Tags:
* Bar
* Inventory
* Control
* Technologies

Industry:
* Software

Location:
* Denver - Colorado - US

May 14, 2012 - PRLog -- Just when you think they can't possibly think of a new variety of liquor to flavor, infuse or create they do. The latest product which is becoming popular, rather than occupying room on the bottom shelf of bars' liquor cupboards like most new flavored liquors, is Fireball Cinnamon Whiskey.

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The website of the product says the following about the product: "If you haven't tried it yet, just imagine what it would be like to get a Chuck Norris roundhouse kick to the face if his legs were on fire and tasted like cinnamon." That comment says it all. While other products, such as Jim Beam's Red Stag Black Cherry, have quite a strong taste, Fireball has a really intense flavor. Unsurprisingly this product is most popular in venues which attract the true drinkers and shot takers.

In a marketplace that has become saturated with too much choice, to the extent that some bars now carry 50 different varieties of vodka, a product which is notable enough to cut through the crowd (and whipped cream flavored vodka) is relatively rare.

Some other recent successes, amongst a field of average performers, include Van Gogh's Double Espresso vodka or Tanteo's jalapeno infused tequila.

Owner of Bar-i intelligent inventory Jamie Edwards comments, "The growth in sales of Fireball whiskey over the past year has been pretty impressive. Some of the clients that use our liquor inventory system are now selling as much Fireball as they Jager. Being a Colorado based company we have ski town clients that sell Jager by the caseload so we're not talking about the odd bottle. The only question is whether this product has staying power." Jamie writes a regular blog on their websitehttp://bar-i.com/category/blog/ where he comments on industry trends and provides practical advice to bar owners about how they can lower their liquor costs.
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Source:Jamie Edwards
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