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Secco Garnish

On shoot with a few of our favourite brands

Author:   |  Published: 2020-07-28  |  Categories:

Behind the scenes on our latest shoot with Myburgh Du Plessis

Myburgh Du PlessisThis week we shot fresh new serves and recipes with some incredible brands and photographer Myburgh Du Plessis at his studio, Studio51. Our shoot was all about collaboration and showcasing the variety of flavour, colour and visual delight that Secco Garnish can bring to your home-drinking experience, so we worked with new recipes and mixers to explore combinations that can be replicated in your kitchen or home bar.

If you’re stretching out the last of your liquor cabinet contents during the lockdown, try a few of the serves we featured in our shoot, like our unusual warm rum cocktails infused with spice and citrus, perfect for a chilly evening entertaining at home. There are also some new alcohol-free options featuring booze-free G&T’s from Xero Drinks.

We used fabulous mixers like Schweppes Tonic and Vaplré Water for our refreshing cocktails and perfect serves with a few of our favourite spirits from:

Hope Distillery

Bloom Gin, Opihr Gin, Greenall’s Gin and Thomas Dakin Gin.

Xero Drinks

Damn Fine Brands

Copeland Spirits

The new recipes will debut on our social media accounts in the next few weeks, stay tuned!

Until then, make sure you are stocked up with all your Secco Drink Infusion garnishes and Botanical Tea Bags on Yuppiechef.

Thank you to food stylist Sarah Dall for bringing our vision to life.

Tags:
secco on amazon

Now available on Amazon!

Author:   |  Published: 2020-07-01  |  Categories:

Secco Drink Infusion’s global footprint expands in USA.

Secco on Amazon Cape Town-based food scientist and entrepreneur, Wessel Pieterse, created Secco Drink Infusion in 2017, on the back of South Africa’s burgeoning gin trend. Each flavourful sachet of natural, freeze-dried fruit, flowers and spices allows consumers to create delicious drink infusions or garnishes – just like the ones they’d enjoy at a trendy speakeasy or cocktail bar – from the comfort of their homes.

Since then the brand has grown from a local South African startup to a booming international brand in just 3 years. The range can be found in several thriving global markets; USA, Mexico, Netherlands, Australia/New Zealand, Denmark, Mauritius, Namibia, Botswana, Canada and Switzerland.

 

Most recently the incredible growth of the Secco brand in the USA has expanded to to include the launch of Secco-USA.com, a dedicated US-based online store, as well as completion of listing the full product range on Amazon the largest online marketplace with incredible infrastructure that will allow millions of American (and global) citizens to get their hands on a sachet of Secco.

Secco’s dedicated US team, which is headquartered in the Tri-State area under the leadership of Heather O’Connor, listed Secco on Amazon in June 2020 after building the brand in her region for just 2 months, with an astoundingly positive response from both the trade and consumers.

“We’re expecting big numbers and brand equity growth through the channel” comments O’Connor, who goes on to say, “The sheer scale of the Amazon platform ensures immediate and direct exposure to active online shoppers looking for new and unique products. The platform also serves as a discovery engine, so to speak, whereby emerging brands are able to catch the attention of retail buyers and other brands also seeking new products to bring to their customer bases. We hope this leads to exciting collaborations in the future.”

The timing of this listing couldn’t have been better, as currently, global lockdown is still enforced in many countries with alcohol sales and consumption highly regulated. The limitations have led to the rise of the “hometainment” trend, where consumers now find themselves getting more creative in the kitchen than usual, seeking to replicate their restaurant and bar experiences whilst confined to their own homes.

“It seems that even though people are mostly at home because of lockdown, they’re getting creative and recreating the Instagram-worthy drinks they’d normally order on a night out, all while respecting social distancing measures,” said Wessel.

With the clink of glass over a celebratory virtual call, the team concludes, “As we adjust to the new normal, it seems that conviviality is still a consumer priority in households all over the world, we’re delighted to be able to supply a delicious addition to online baskets, knowing the perfect drink is just one click away.”

 

Secco is available in 8-sachet boxes in the following flavours: Ginger Lime, Raspberry Rose Hibiscus, Pepper Berry and Spiced Pomegranate. Serving Suggestion: Add one sachet of Secco to a G&T, cocktail or soft drink of your choice. Leave to infuse and enjoy the burst of natural flavour.

 

Find your favourite on Amazon:

https://www.amazon.com/dp/B08B9YB6HP?ref=myi_title_dp

https://www.amazon.com/dp/B08B9TWF2J?ref=myi_title_dp

https://www.amazon.com/dp/B08B9GQYN1?ref=myi_title_dp

https://www.amazon.com/dp/B08B9X14YC?ref=myi_title_dp

https://www.amazon.com/dp/B08BB175JD?ref=myi_title_dp

 

Contact details:

 

Wessel Pieterse, founder of Tastelab and Secco

Email: wessel@tastelab.co.za

Mobile: 083-6555-298

Website: www.tastelab.co.za

 

Heather O’Connor, USA representative of Secco-USA at IncubateUS

Email: h.oconnor@secco-usa.com

Website: https://secco-usa.com/

 

Connect with Secco Drink Infusion Online:

 

Secco South Africa

Website

Instagram

Facebook

 

Secco USA

Website

Instagram

Facebook

 

Press Contact South Africa

Katie Coetzee

Katie@lumeagency.co.za

081 851 2765

@lume.agency

A blend of specially selected dried fruit and spices

Author:   |  Published: 2020-06-29  |  Categories:

Secco Drink Infusion is a blend of specially selected dried fruit and spices, available in sachet form, which allows consumers to naturally infuse their drink of choice in the comfort of their own home. Secco is the creative brainchild of Cape Town based food scientist and entrepreneur, Wessel Pieterse.

The idea for the product came to Pieterse while travelling. In Paris, he noticed trendy bars mixing and infusing their gins with botanicals. This approach to mixology offered establishments the opportunity to create signature drink experiences that weren’t likely to be duplicated elsewhere, and gave their clientele the chance to enjoy something equally satisfying to both the palate and the eye.

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