Thursday 31 October 2013

Bénédicte Losson (Back Office Manager, Paris) talks about FAIR.


Each week a team member will share its vision of FAIR.'s philosophy. This week, Bénédicte Losson, Back Office Manager in Paris.



When did you start working for FAIR.?
Bénédicte Losson. Photo by Christian Wilmes.
I started working for FAIR. Spirits in February 2011 as a Marketing and Communication intern. I have been promoted to Back Office intern 6 months later and then Back Office Manager in January 2012.

3 words to define FAIR.'s philosophy?
Fair Trade / Innovation / Start-up

In which way FAIR. is different from other brands?
FAIR. is a human brand. We believe in trust-based working relationships with our clients, partners and suppliers all over the world. We also believe in young people and their potential. Each year we offer positions with high level of responsibility to young graduates, like me!

Your best memory with FAIR.?
First time I had the new packaging in hands after months working on it. I felt proud and excited to see it in our partners’ bars!

A word to define the new packaging?
Elegant

Your mantra?
Do what you love and love what you do!

The best place where you drank a FAIR.'s cocktail ?
The Club! 24, rue Surcouf, 75007 Paris.

Your favorite cocktail with FAIR.?
Experience 1” by Arthur Combe at Curio Parlor, Paris : 5 cl of FAIR. Quinoa Vodka, Elderflower cordial, Lemon juice, citronelle and basilic. Enjoy!


Friday 25 October 2013

Thank you Candle Cafes for your great support in New York



If you are into green philosophy, you are probably familiar with three essential places in New York City: The Candle Cafes. Some of our favorite places in the world and of course they support FAIR.
Candle Cafe, Candle Cafe West and Candle 79 are organic and vegan restaurants, certified Kosher, focusing on having farm-to-table food and farm-to-bar ingredients.
Many of their products come from upstate and Long Island farms. Candle takes pride on buying local products, from NY state or neighborhoods states. At the bar, they focus on seasonal cocktails, with fresh juices, fruits and herbs, mixed with sustainable, certified organic, spirits.
A good reason to talk to Dianne and Gabriella, both lovers of FAIR. Spirits.



Dianne de la Veaux, Candle 79.
Dianne de la Veaux, bar director at Candle 79 Manhattan for two and a half years.

What do you like about FAIR. ?
We're a green certified restaurant, and FAIR. is the greenest liqueur you could possibly get : they're Fair Trade, everything about the bottle is recycled, it's made with gluten free organic quinoa... It's a product that i'm really proud to sell because it's truly organic and Fair Trade.

In which way FAIR. is different from other brands ?
The quinoa ! Most of the vodka i know are made from corn or potatoes, but never with quinoa ! And I think it really add a lot of flavor to the vodka. People are very pleasantly surprised when they taste it.

What is you're favorite cocktail made with FAIR. ?
I really like the FAIR. Goji Liqueur ! Right now i'm using it in a Punch, with a base of Brandy, a little bit of FAIR. Goji Liqueur, orange juice, lime juice and toped with champagne. It would work very well with the FAIR. Quinoa Vodka instead of the Brandy actually ! I think that's my favorite right now.


Gabriela Martinez, Candle Cafe West.
Gabriela Martinez, General Manager at Candle Cafe West since april 2012.

What do you like about FAIR. ?
First, the quality of the product is really outstanding. It's also made with quinoa which makes it a very unique vodka. I like the concept behind it : sustainability. Everybody in the company believe in this, just like us, so i think we're a great match. People love FAIR. vodka when they try it. When we give them at tasting, they always fall in love with FAIR. And these people are vodka drinkers, they know what they are talking about.

In which way FAIR. is different from other brands ?
At Candle, we're trying to change the way that people drink nowadays. Customers are very loyal to FAIR. They love the fact that it's not a pretentious company. The new label is amazing : it looks like such a special product ! The flavor is also outstanding ! What you feel in the nose is like tasting a wine. As a drinker, that's very impressive to me !

What is you're favorite cocktail made with FAIR. ?
Bodhi Tree” ! 1 1/2 ounces of poached pear-green tea infused vodka, 1/2 ounce veev acai liqueur, 3/4 ounce dry sake, 1 ounce pomegranate. Combine all ingredients in a mixing glass with ice and shake vigorously. Strain into martini glass. Enjoy!

Tell us a little bit about the cook book you're making...
The new cook book is about Holidays, it's called the “Candle Holiday Cook Book”. It features different holidays during the year, like New Year, Valentine day's, even Super Bowl, and we give food and cocktail recipes for each holiday. And we're using FAIR. in a couple, which makes all the difference ! It's probably gonna be out next year, but i'm not sure yet...!


"Bodhi Tree"

CANDLE 79 - 154 East 79th Street at Lexington Avenue, New York, NY 10075
CANDLE CAFE WEST - 2427 Broadway between 89th & 90th street, New York, NY 10024
CANDLE CAFE - 1307 3rd Avenue Between 74th & 75th street, New York, NY 10021


Friday 18 October 2013

Paul Bungener (Sales Manager, Los Angeles) talks about FAIR.


Each week a team member will share its vision of FAIR.'s philosophy. This week, Paul Bungener, Sales Manager and Brand Ambassador in Los Angeles.

Paul Bungener. Photo by Christian Wilmes.
When did you start working for FAIR. ?
I started working for FAIR. Spirits on October 19th 2009 in Paris. I then moved to London on December 6th to start-up the business in the UK.. After almost three years in London, I moved to Los Angeles. I've been in charge of California and Nevada sales.

3 words to define FAIR.'s philosophy ?
Sustainability / Savoir Faire / Uniqueness

In which way FAIR. is different from other brands?
The world first socially responsible spirits using trendy and unique ingredients.
All of our products have an incredible smoothness associated with delightful flavors.

Your best memory with FAIR. ?
It's been quiet a journey and its very hard to pick one moment out of that exceptional experience.
I would say when I sold my first bottle and opened my first account. That feeling of satisfaction and pride is still the same every time.

A word to define the new packaging ?
Future!

Your mantra ? 
Always be polite, respectful and a man of my word.

The best place where you drank a FAIR.'s cocktail ?
Perch, downtown L.A.
Hakkasan, Las Vegas.
Hush, London.
ECC, Paris.

Your favorite cocktail with FAIR. ?
« Quinoa Sour »
3oz of FAIR. Quinoa Vodka, 1.5 oz of freshly squeezed lime juice, 1.5 oz of simple syrup,
3 oz of orange juice, touch of egg white.


Thursday 10 October 2013

Experimental Cocktail Club

Romée de Goriainoff, Olivier Bon and Pierre-Charles Cros.
From Paris to New York, from London to Ibiza, in the last few years Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon have been revolutionizing the cocktail bar experience with their conceptual group Experimental Cocktail Club. An exciting adventure that FAIR. is happy to be part of, as one of the spirits suppliers.


These three Montpellier (France) natives were banker, economist and stylist before they quit their day jobs and launch this new concept.

Experimental Cocktail Club, Curio Parlor, Prescription, Beef Club’s Ballroom, in the course of few years they opened four of Paris’s most sought after bars.
The key to their success? A confidential address, almost secret, inspired by the 20’s speakeasies set up in a décor reminiscing the heydays of Chicago. And a crazy, exceptional, inspired menu that seduces even the most reluctant to the mixology experience.
The Salers Smack (gentiane Salers, absinthe, champagne, fresh mint et squeezed lemon), The Marilou (berries purée, absinthe, liquor), or our favorite: The Concombre Fumant (chartreuse verte liquor, egg white, fresh cucumber, smoked pepper sirup). And of course they use the best products around: Don Fultano Tequila, Citadelle Gin, Nikka Whisky, FAIR. Vodka and other unique spirits.
Building on their Paris success, the three friends opened The ECC Chinatown in London, and the ECC Lower East Side in NYC - which are already the go to places in these capitals.
More recently, the Experimental Beach opened on a paradisiac beach in Ibiza. And there are probably more to come. To be continued...

Experimental Cocktail Club : 37 Rue Saint-Sauveur, 75002 Paris, France
Curio Parlor : 16 rue des Bernardins, 75005 Paris, France
Prescription Cocktail Club : 23 Rue Mazarine, 75006 Paris, France
The Beef Club's Ballroom : 58 Rue Jean-Jacques Rousseau, 75001 Paris, France
ECC China Town : 13a Gerrard St, Chinatown, London W1D 5PS, United Kingdom
ECC Lower East Side : 191 Chrystie St, New York, NY 10002, USA
Experimental Beach : Playa des Codolar Salinas, s/n  07817 Ibiza, Islas Baleares, Spain