BXP - April 2017 - 18

18

spicy, but there was really no difference between those dif-

either create the salt and seasoning mixes yourself or you

ferent kinds of flavors," Taggart adds. "There are 20-plus dif-

have to buy it separately," Taggart explains. "And a lot of the

ferent flavors of vodka, different flavors of rum, even marga-

salt containers that you buy separately are really big, take up

rita mixes have a bunch of different kinds of flavors. I thought

a lot of space, and you're never really going to use that much

it was very strange that you're pigeon-holed into one flavor if

salt-ever."

you were a bloody mary drinker." He wanted to give drinkers
"cuisine options" like they were offered in restaurants, so he
sought to create three different mixers that delivered the
taste experiences of Asian, Caribbean and Mexican food.
Taggart also knew that efficient and successful recipe development couldn't be just trial and error, and he believes that
he has a formula for success in the product category. "If you
can do four things right, I think anyone can make a really
good bloody mary," Taggart explains. "One of them is create
texture or 'body' for the beverage, so I use tomato paste,
because consumers will be adding another liquid and ice to
the mix. I wanted every one of my bloody marys to have a
little bit more body, not be like very thin. The next important
ingredient is an acid. Every mix has to have some kind of vinegar in it and/or some kind of citrus whether that's lime juice,
orange juice or pineapple juice. The third thing every bloody
mary needs is heat. I believe every bloody mary needs some
kind of spice to it. It shouldn't be melt-your-face-off spicy,
but you should definitely feel some kind of heat. And then
the last part of a great bloody mary is the salt and seasonings." Unfortunately, many consumers mixing drinks at home
either forget or chose to skip the salt.

So, he worked collaboratively with a packaging industry supplier to create a salt container that would fit around the neck

INNOVATION & BRAND EXPERIENCE

of the mixer bottle, enabling both to be merchandised to-

Savor & Salt is following in the footsteps of startup gone big

gether and encouraging consumers not to skip this vital step.

brand, Method, by using packaging innovation to improve the
end user's shopping experience. Method had developed its

The salts and seasonings are held in a poly bag within the

laundry pump packaging to discourage users from using too

salt container/dispenser to keep the seasonings fresh. The

much of its concentrated laundry detergent in their wash-

consumer pours the seasoned salt into the rigid plastic

ers, which can negatively impact the detergent's ability to

container that's sized perfectly to fit the rim of a typical pint

perform. Taggart sought a package design-based solution to

glass. The consumer then gets to experience all four charac-

discourage his end consumers from mixing up cocktails with-

teristics of "a perfect bloody mary" and is ensured that the

out all the essential elements for a premium experience.

seasonings and salt will perfectly complement each particular flavor, whether it's Savor & Salts' Asian, Mexican or Jerk

"The problem was, at home if you want salt, you have to

A PR IL 2017

|

BRAND EXPERIENCE

varietals. x



Table of Contents for the Digital Edition of BXP - April 2017

Bxp - April 2017
Contents
Editor’s Letter
The Scene
Chief Experience Officer Series: Spicing It Up
Going High End
Makeover Challenge 2017
Using Design to Engage From Screen to Shelf
The Debate
The Toolbox: Technologies That Speed Innovation and Optimize Marketing Solutions
Index of Advertisers
The List
BXP - April 2017 - Intro
BXP - April 2017 - BB1
BXP - April 2017 - BB2
BXP - April 2017 - Bxp - April 2017
BXP - April 2017 - Cover2
BXP - April 2017 - 1
BXP - April 2017 - Contents
BXP - April 2017 - 3
BXP - April 2017 - 4
BXP - April 2017 - 5
BXP - April 2017 - Editor’s Letter
BXP - April 2017 - 7
BXP - April 2017 - The Scene
BXP - April 2017 - 9
BXP - April 2017 - 10
BXP - April 2017 - 11
BXP - April 2017 - 12
BXP - April 2017 - 13
BXP - April 2017 - Chief Experience Officer Series: Spicing It Up
BXP - April 2017 - 15
BXP - April 2017 - 16
BXP - April 2017 - 17
BXP - April 2017 - 18
BXP - April 2017 - 19
BXP - April 2017 - Going High End
BXP - April 2017 - 21
BXP - April 2017 - 22
BXP - April 2017 - 23
BXP - April 2017 - Makeover Challenge 2017
BXP - April 2017 - 25
BXP - April 2017 - 26
BXP - April 2017 - 27
BXP - April 2017 - 28
BXP - April 2017 - 29
BXP - April 2017 - Using Design to Engage From Screen to Shelf
BXP - April 2017 - 31
BXP - April 2017 - 32
BXP - April 2017 - 33
BXP - April 2017 - The Debate
BXP - April 2017 - 35
BXP - April 2017 - 36
BXP - April 2017 - 37
BXP - April 2017 - 38
BXP - April 2017 - 39
BXP - April 2017 - 40
BXP - April 2017 - 41
BXP - April 2017 - 42
BXP - April 2017 - 43
BXP - April 2017 - 44
BXP - April 2017 - 45
BXP - April 2017 - 46
BXP - April 2017 - 47
BXP - April 2017 - 48
BXP - April 2017 - 49
BXP - April 2017 - 50
BXP - April 2017 - The Toolbox: Technologies That Speed Innovation and Optimize Marketing Solutions
BXP - April 2017 - 52
BXP - April 2017 - 53
BXP - April 2017 - 54
BXP - April 2017 - Index of Advertisers
BXP - April 2017 - The List
BXP - April 2017 - Cover3
BXP - April 2017 - Cover4
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