65438+100000 bottles of liquor were sold in 200 bars-"iron-eating beast" Huang Yun (reproduced)

Near the 28 north latitude of the earth, it is recognized as a place suitable for brewing liquor in the industry. Mianzhu, Sichuan, the birthplace of iron-eating animals, is one of them.

"Iron-eating beast" has entered overseas markets.

Huang Yun, the founder of Iron-eating Beast, wants to be a Jack Danny from China (one of the top ten famous wines in the world, who once opened the young market of distilled liquor by improving the formula). He positioned the customer base at 18~35 years old and chose Yufeiquan, a famous spring in China, to brew with strontium-containing mineral water. Changing the traditional solid distillation production method, using liquid distillation to reduce the wine cellar taste of liquor; Add corn to the ingredients to increase the sweetness; Shape design is mainly based on national standards. Through improvement, "iron eater" is not only suitable for young people's tastes, but also can be used to make cocktails or drinks.

At present, "Eating Iron Beast" has entered 200 bars and hotels, and sold a total of 654.38 million bottles.

One night two years ago, there was a long queue outside a cocktail bar in Guangzhou, and Huang Yun was among them. "I heard that there is a bar that can't find the door and the location needs to be booked." That's a real cocktail of Guangzhou's family. Out of curiosity, Huang Yun invited a friend to experience it for himself. After queuing for nearly two hours, it was finally Huang Yun's turn. He found that there was no wine list in the shop, and the bartender prepared cocktails according to everyone's mood and preferences. Unlike the colorful cocktails he usually sees, this shop is a real professional handmade cocktail. * * * The good location is at the bar, where you can see the operation process of the bartender and communicate with them.

As early as the 1980s, cocktails had already entered Japan, and then successively entered Singapore, Hong Kong and Shanghai. In 20 16, cocktail bars showed an explosive growth trend in China. The annual growth rate of big cities is 100%~200%, which has covered county-level cities.

There are two reasons for its rapid development. First, the location of this cocktail bar does not need to be too good (1920, there was a prohibition in the United States, and the bar operator opened the bar to a secret place to avoid inspection, which has been passed down to this day), reducing the rental cost; Second, bars are presented to consumers in the form of online celebrity shops to satisfy their spirit of exploration, and consumers send friends, videos, Tik Tok and so on. Third, form a second spread.

In March this year, Huang Yun founded "Iron-eating Beast" to create refined liquor, hoping to open the market for young consumers by improving traditional liquor. This white wine is not only suitable for young people, but also can be used as cocktail base wine. At first, from the supplier's point of view, he provided liquor to cocktail bars, five-star hotels and scenes with foreign friends, and established a brand image before promoting it to C-end customers.

"Iron-eating beast" is the scientific name of * * * in ancient times. Huang Yun took it as his name, and designed a panda pattern on the bottle, aiming to break the young people's or international friends' views on liquor and show you a new image of liquor.

Traditional liquor is too strong to be used for cocktails. This is also the reason why liquor cannot go abroad. In order to solve this problem, Huang Yun used liquid distillation to reduce the pit taste of liquor, trying not to affect the balance between sweetness and sourness of cocktails. Secondly, they add corn to the raw material to sweeten the wine, so that it can be mixed with more drinks.

The degree of liquor in China is generally above 50 degrees, but it is 40 degrees internationally. In order to adapt to the international market, people who eat iron reduce the degree of liquor and let bartenders make cocktails in the same way. In the packaging design, they adopt the international standard 700ml bottle, the bottle mouth can be inserted into the wine mouth, which is convenient for the bartender to operate. In the second half of the year, "Eating Iron Beast" will add some flavor liquor, which is planned to be launched on Tmall. In order to reduce the initial investment, Huang Yun chose to cooperate with the winery. Liquor making is not difficult, and the dependence on wineries is low. Every time a batch of liquor is brewed, the "iron eater" team will test it to control the quality of liquor. He plans to buy some wineries after Round A or Round B. ..

In terms of sales, Huang Yun distributes wine through foreign channels, which are provided by dealers to bars, hotels and so on. In March of this year, the "iron-eating beast" officially began to sell. At present, 654.38 million bottles have been sold and entered about 200 bars and hotels.

In the second half of the year, Huang Yun plans to enter 800 bars and strengthen the promotion of 2C. We are seeking 5 million angel round financing for marketing and product upgrading.

………………

I copied this article because of Panda Map, a liquor design that is not very modern in recent years.

China Liquor+Bar = 0.0000 1!

On the one hand, traditional liquor experts despise foreign wine, on the other hand, young people in China consume foreign wine? !

From the market point of view, experts can be proved wrong!

…………

"In the second half of this year, Huang Yun plans to ..." No recent products and trends of iron eaters were found. From the analysis of this sentence, the steps are too big and bullshit.

This era doesn't need to be fast, it needs to let people who participate in your project see hope and taste the sweetness.

Someone will push you naturally!

I won't stride forward, I just need to face the market and consumers seriously and satisfy this small group of people! Satisfied again Satisfied again