©The Kyoto Distillery
Pernod Ricard has invested in Japanese ultra-premium gin brand Ki No Bi Kyoto Dry Gin, as the spirits company aims to further bolster its international gin portfolio.
The Kyoto Distillery opened Japan’s first dedicated gin distillery in Kyoto in 2014, and the company’s Ki No Bi gin is made using a combination of rice spirit and local botanicals such as yuzu, lemon, sansho pepper, ginger and gyokuro tea.
According to Pernod Ricard, this investment will primarily be used to build a new ‘state-of-the-art’ distillery to meet the growing demand for the product, while Pernod Ricard will also seek to accelerate the international distribution of Ki No Bi gin.
The Ki No Bi brand will now join The Pernod Ricard Gin Hub portfolio of gin products, which includes brands such as Beefeater, Plymouth, Malfy and Monkey 47.
Expansion in the gin space has been a strategic focus point for Pernod Ricard in the last few years, as the brand has attempted to capitalise on the growing demand for gin. This strategy saw the spirits company acquire Italian premium gin brand Malfy from Biggar & Leith last year, which complemented its acquisitions of the Ungava gin brand in 2018 and its partnership with Monkey 47 Gin in 2016.
Alexandre Ricard, chairman and CEO of Pernod Ricard, said: “We are thrilled to welcome this one-of-a-kind brand to our portfolio.
“Ki No Bi’s unique origins and taste profile make it a perfect complement to The Gin Hub’s extensive stable of brands. I am excited for Pernod Ricard to be part of its ongoing development.”
Marcin Miller, chairman of The Kyoto Distillery, added: “Having been fortunate enough to work with Pernod Ricard in the past, I am extremely enthusiastic about the wealth of expertise and experience that will ensure this strategic partnership will deliver great success for Ki No Bi.”
David Croll, CEO of The Kyoto Distillery, stated: “We are delighted that Pernod Ricard appreciates the unique qualities of Japan’s first ultra-premium gin which we have created with the support and cooperation of Kyoto’s cultural and agricultural communities.”
© FoodBev Media Ltd 2020
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