Migros

Migros

choclatea

choclatea

Askul

askul & BDV

absolut vodka

evian

Wishlist

Simple seed

"Gulf Pacific Rice knew the ropes when it came to packaging rice, but it was treading new territory when it came to producing and packaging their own organic goods. Capsule was called upon to create the name, language, and look for the new brand, thus Simple Seed was born. The naming was followed by packaging and web-site design as well as retail, all remaining true to their new brand strategy."

another bloody water

"Another Bloody Water s a new bottled water brand that was designed by Subgroup Design and is now on the market in Australia.

According to Jay Dillon, the director of Subgroup: "It tends to stand out on the shelves, by not standing out. Whilst all the other brands are fighting on the shelf with the same old cascasding water falls and water droplets etc. Our clear invisible bottle makes a focus of the water inside. Because after all it's just another bloody water, right!"
The whole back of the bottle is taken up with amusing copy that tells the story behind the brand:
Since we unceremoniously (some say rudely) barged our way into the overcrowded bottled water market with a good-looking bottle, a smartarse name and a devil may care attitude it has come to our attention that our competitors don’t like us. They think we are taking the piss. That we mock the overly flowery, exaggerated language and the poorly drawn waterfalls and diagrams of volcanos on their labels. They think that we are not taking the serious aquatic science of bottled water…well seriously.

So to quash any future smear campaign and rumour mongering they may come up with, we’re going to set the record straight right here. Smart Alec name – yes. Just another water – no.

First up our water is bloody good. Better than most. It comes from a spring, high in the Victorian Alps, which is a bloody long drive from civilisation. The only farms in the area are organic which means no nasty pesticides or any of those other evil poisons end up in the water. In fact we deal with the rampant blackberry problem by setting our deer on them. It’s a tough gig for the deer but they seem to like it. And while we’re blowing our own trumpet independent Government approved laboratories have done tests and they reckon it’s lower in sodium than all other major brands on the Australian market. Did we say it tastes bloody good?

So there you go, Doubting Thomas competitors – cards on the table. Enjoy Another Bloody Water, everyone. And then when you’re done with that enjoy another Another Bloody Water. And so on."

MS Paint

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Wine That Loves

Wine That Loves

"Our Philosophy
We believe that:
1. Good food is great. With the right wine, good food is even better.
2. We should all be able to enjoy the wonderful experience of food and wine pairing each and every night.
3. When food and wine are paired right, you taste a smooth, seamless transition from food to wine when you take a sip of wine. Following this, you notice the delightful interplay of wine and food flavors. This interplay should be both enjoyable and interesting. There should be no jarring or distracting tastes that take you out of this beautiful moment.
4. To create the best wines for the foods we all love, the responsibility for selecting and designing the wines must be put into the hands of a proven, world-class food and wine pairing expert. That’s exactly what we did (see Ralph Hersom bio).
5. To design the best wine for a particular dish, you cannot be limited to just one vineyard or just one wine producing region or country for that matter. To create the best wine for each dish at an everyday price, you must start off with the whole world as your vineyard and have all the wines of the world on your "painter's palette".
6. You cannot use pairing theory alone to design the right wines. Taking one dish at a time, you need to taste and test and then taste some more, in fact lots more, until you develop the wines that are going to create true high quality food and wine pairings.
7. In order to bring food and wine pairing to the table more often, we had to focus on the foods that Americans enjoy most often. And we had to focus on the American taste preferences.
8. Our wine has to taste great both by itself and with the meal, because that is how Americans enjoy wine.
9. Enjoying food with the wine that brings out the best in that dish is the next step in the evolution of good eating.
10. We are committed to producing the highest quality food and wine pairings."

1001...

wishlist

ywater

yawter