Spirits possess multiple attributes in China – consumption, investment, culture, etc. To understand consumer purchases of spirits as consumer goods is to some extent restrictive. A perspective from the secondary market allows us to see more.

But is the offline still the same with bars, convenience stores, O2O…？

How to allow consumers from different cultural backgrounds to appreciate the inner qualities of spirits by leveraging flavors?

What is the role of design to convey stories behind spirits to consumers at the first sight?

As a traditional alcoholic drink in Japan, how does sake manage to rejuvenate in other parts of the world?

To understand the land by its wine.

Modern Youth: Early Maturity on One Side and Delayed on Another

What do female consumers think differently about alcohol consumption?

How to be the Coca-Cola in alcoholic beverages that accompany consumers at every unforgettable gathering?

When rational drinking is compounded with post-pandemic stronger health awareness, what kind of consumers that spirits companies are dealing with exactly?

Lars, previously the head chef of Michelin 3-star restaurant Noma, is the master mind behind the self-described flavor company. Through the vehicle of spirits, new definitions are created around flavors to tell individuals’ life stories.