French spirit maker Pernod Ricard has partnered with the founder of Monkey 47 gin, Alexander Stein, to launch an all-new spirit drink called 'Horse With No Name.' Wholly unique, the spirit is made from bourbon whiskey that has been infused with habanero chilis.
More specifically, 'Horse With No Name' takes a straight bourbon that has been aged for four years in oak barrels and blends it with a byproduct made from Red Savina habanero chillis grown in Germany. The 45% ABV liquid can be served in classic bourbon-based drinks such as an 'Old Fashioned' or 'Mint Julep,' providing them a pleasingly spicy kick.
"Horse with No Name once again offers our customers an intriguing new spirit, which is sure to become a talking point with consumers at the bar, as well as an original brand identity that we will be activating across the on-trade in the coming months," said Ian Peart, Pernod Ricard's UK commercial director.
Chili-Infused Bourbons
Pernod Ricard Partners Launches Habanero-Laced Spirit, 'Horse With No Name'
Trend Themes
1. Infused Spirits - There's an opportunity to infuse spirits with unique flavors for consumers looking for adventurous drinks beyond traditional flavors.
2. Spicy Cocktails - By introducing habanero-infused spirits, there is an opportunity to cater to consumers looking for spicy cocktails that provide a unique twist on classic cocktails.
3. Craft Bourbon - Craft bourbon is gaining popularity among millennials and bourbon enthusiasts, and there is an opportunity for distillers to experiment with new flavors and ingredients.
Industry Implications
1. Alcohol - The alcohol industry is ripe for disruption as consumers look for unique and flavorful drinks that cater to their adventurous tastes.
2. Hospitality - Habanero-infused spirits present an opportunity for bars and restaurants to offer unique and exciting drinks that cater to customers looking for unusual and flavorful options.
3. Food and Beverage - The food and beverage industry can expand their offerings by experimenting with habanero-infused spirits and creating unique food and drink pairings.