William Grant & Sons UK unveils Three Barrels Honey

11 July, 2014

William Grant & Sons UK, formerly First Drinks, unveiled Three Barrels Honey at its 2014 Market Report last night.

Available exclusively in Morrisons supermarkets, Three Barrels Honey is set to go on sale in the UK from Monday 14 July.

William Grant & Sons marketing director Gary Keogh, said: “Three Barrels honey will appeal to non-category drinkers.”

The expression is described as a “fine blend” of Three Barrels VSOP and has a 35% abv.

William Grant & Sons UK market report shows premium spirits continue to drive market growth in the on-trade, with value up 13.7%.

In the off-trade, value has increased 6.4%, outperforming the growth of non-premium spirits, which is up 4.5%.

The perception of value is evolving, the report reveals. The growth of scarce and desirable products is growing in popularity as consumers are being exposed to more choice. The report highlights other forms of scarcity are emerging in importance such as access to unusual experiences and knowledge.

William Grant & Sons UK said the Prestige on-trade sector is key to its strategy as it “plays a huge part in influencing global trial, consumption and shopping habits”.

The group estimates there are 620, 000 millionaires in the UK, which is forecast to rise 30% in the next eight years.

Gin is performing well said the group. The report found new brands have helped fuel consumer interest in the category as premium gin is growing at six and a half times the rate of mainstream gin.

The company said there is strong value growth in the malt whisky and spiced/ flavoured rum categories and said immersive experiences remain a key brand engagement tool.

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.