MANOLO BLAHNIK, LOUIS VUITTON, and TESLA have all done it. They have all made their product “Exclusive” in one way or another. Whether it be PRICE$, Quality, or it may just be that it satisfy’s that ONE YEARNING that you have that nothing on this earth can quench? Take for example Macallan Scotch. Although I am a beer drinker, I will taste most anything once. However, the idea of drinking tobacco is simply not appealing to me. Is it to you? Well, it must be amazing because there were 355 PEOPLE who bought a bottle last year. GO Macallan!
Who knew that MONKS really knew about “Exclusivity” when it comes to marketing their BEER. According to BeerAdvocate.com this beer has the highest ratings of any beer ALL OVER THE WORLD! In closing some FFT(Food For Thought):
- Know that what YOU have everyone is going to want (I’m speaking in particular to my brewery/home breweries because you my friends have such amazing product–typically sold without tobacco lol). Just remember–if everyone can HAVE it–then it’s NO LONGER “EXCLUSIVE”.
- Package is IMPORTANT but not EVERYTHING 🙂
I wish everyone a wonderful Wednesday. Heidy Ayers #yiddyme
“This Macallan was just released in the US last year, hence the excitement around it. Only 355 bottles were imported. Also, it’s aged for up to 73 years, which is pretty cool.
Tasting Notes: According to Caskers, the Macallan has a deep copper color and an aroma of dried fruits, vanilla, green apples, cinnamon, nutmeg, and ginger. On the palate are rich, viscous wood spices, complemented by undertones of leather, cedar, and violets. The finish is “gorgeous and lush, with a touch of fresh tobacco.”
The Trappist monks of the St. Sixtus abbey in Vleteren, Belgium, sell their Westvleteren Abbey 12, one of the world’s rarest, most sought-after beers in unlabeled bottles. The only way to tell it apart from the other beers they sell is by checking the cap. They don’t worry about the beer standing out on shelves because they don’t sell it in stores. They only sell to a customer once a month at the door of their abbey and at a nondescript tavern across the street. If you hadn’t tasted the beer, you could be forgiven for thinking it’s barely an afterthought for the monks.