[OEM] We developed a new product with BW.CAVE

We have manufactured a new product for "BW.CAVE", a sister brand of "The Bellwood".

The ultimate evolution of craft highball from SHIBUYA "UNREAL HI-BALL"

"UNREAL HI-BALL" is an innovative drink born from the Shibuya bar scene that overturns the conventional concept of a highball. Open Book was involved in the production of this ambitious product that goes beyond simply mixing whiskey with soda and incorporates elements of a real cocktail to provide a "new dimension of highball experience."

------ (The following is an excerpt from the official release)

Innovation from a World Champion Bartender

The person in charge of developing "UNREAL HI-BALL" is Atsushi Suzuki, a bartender who was the first Japanese to win the world championship at the world cocktail competition "The Chivas Masters 2017". Suzuki, who is also known as the owner of the popular Shibuya bar "The Bellwood", will open a new type of bar "BW CAVE" next to The Bellwood at the end of 2023. UNREAL HI-BALL was born as this "original brand from BW CAVE".

Unexpected flavors and carefully selected ingredients

The biggest feature of UNREAL HI-BALL is the unexpected combination of ingredients that goes beyond the conventional boundaries of highballs. Each series has a different base spirit and secondary ingredients, pursuing an "unreal" taste.

First release: "GYOKURO & PEACH"

The base of the drink is "Koma," a barley shochu made by Yanagida Shuzo in Miyazaki Prefecture (established in 1903). This traditional shochu is steeped in an original blend of sencha tea and then flavored with peach. The refreshing astringency of the tea and the fruity sweetness of the peach are perfectly harmonized, resulting in a drink that is both refreshing and leaves you with a rich cocktail aftertaste. ( news.beyondmag.jp )

2nd release: "GENMAI & MELON"

Like the first release, this drink is based on the barley shochu "Koma". It features an unusual combination of the flavor of roasted brown rice and the subtle sweetness of melon. Although it is an unexpected combination of Japanese grains and fruit, it creates a deep flavor that harmonizes the roasted brown rice and the elegant sweetness of melon. ( instagram.com )

3rd release: "WAGYU & COLA"

In the third edition, the base spirit has been changed to bourbon whiskey. It uses an advanced cocktail technique called "fat washing," which uses the fat of high-quality Japanese black beef to flavor the whiskey, and is then blended with homemade craft cola and cherries. The richness of the Japanese beef and the spice of the cola combine to create a rich drink worthy of being called the "ultimate cola highball." ( instagram.com )

Creating a new beverage culture from SHIBUYA

"UNREAL HI-BALL" is more than just a new product; it is a proposal for a new beverage culture that combines the culture of Shibuya with the creativity of bartenders. As a packaged drink that allows you to easily enjoy the skills and sensibilities of world-renowned bartenders, it is writing a new page in highball culture.

"UNREAL HI-BALL" will be served at "BW CAVE" by Atsushi Suzuki, and attention is focused on future developments. As per the concept of "the ultimate evolved craft highball from SHIBUYA", it will continue to provide an experience that overturns conventional concepts.

Reference articles:
news.beyondmag.jp
dig-it.media

At Open Book, we provide canned catering for events and pop-ups. We also provide original canned OEM production, so please feel free to contact us here .