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The purpose of this study is to identify how craft spirits distilleries use elements of the storytelling narrative as part of a storytelling marketing strategy.

A case study approach was undertaken based on seven craft distilleries in and around Chicago, IL. Data were collected from various sources including direct observation and secondary data based on online press coverage company websites and social media.

In the sample of firms, the authors identified the following seven categories of storytelling themes: craft, innovation, origins, myth, celebrity, provenance and collectability. These categories comprise both functional and emotional components which are strongly associated with the concept of authenticity.

This research is the first of its kind to investigate storytelling within the craft spirits sector. The results are relevant to develop strategies for marketing craft spirits brands. Findings are relevant for spirits distilleries in Chicago, IL but have transferable learnings for beverage categories who desire to stage meaningful, valued customer experiences.

Animal spirits in modern economics has a specific meaning; it refers to the restless and inconsistent element in the economy as well as the peculiar relationship people have with ambiguity and uncertainty, which tends to lead to paralysis or incredible confidence and energy in decision‐making and risk taking. Animal spirits have also been used to explain peaceful periods and instability or interpret track records of success and periods of disarray or spectacular failure, high levels of trust and confidence or extreme pessimism and distrust. Willingness to undertake extreme effort or self‐sacrifice to get things done is another expression of animal spirits, which can again go in the opposite direction with people shirking responsibilities, and practicing generalized selfishness or individualism. Such behaviours can have visible effects on the performance of public agencies or civil service agencies, in the behaviour of leaders in the public or private sector, or in the economic performance of a country. Differences across agencies and countries over time can also be explained if one is able to distinguish the effect of animal spirits. Using a logistic model, this paper tests for the existence of “animal spirits” in the capacity development interventions spearheaded by the African Capacity Building Foundation (ACBF)‐funded institutions. The analysis and findings highlight, amongst others, the importance of non‐economic factors in shaping the capacity development sphere. Understanding this nature of animal spirits is critical to designing and implementing effective programs for capacity development in Africa. It is particularly important to focus on issues of leadership and leadership development, including the capacity for leaders to instil confidence and piece together stories that motivate people into a common vision of the future or to achieve common objectives.

The consumption patterns of beer, wine and spirits in the UK are analysed to find reasons for the rapid growth in recent years of wine consumption. Data are presented together with the demand model and estimation results. Consumption of the three beverages is simulated to see the effect of various levels of tax and the effects of changes of preference over time. Growth in income, changing preferences and lower tax rates are found to be possible causes for the growth in wine consumption and the corresponding fall in spirits consumption.

Clinical governance and leadership concepts can lead to more or less successful implementations of new clinical practice. The purpose of this paper is to examine how Fiery Spirits, as institutional entrepreneurs can, working in a team, implement sustained change in hospital clinical practice.

This paper describes two case studies, conducted at two Swedish hospitals over a period of two years, in which changes in clinical practice were implemented. In both cases, key-actors, termed Fiery Spirits, played critical roles in these changes. The authors use a qualitative approach and take an intra-organizational perspective with semi-structured in-depth interviews and document analysis.

The new clinical practices were successfully implemented with a considerable influence of the Fiery Spirits who played a pivotal role in the change efforts. The Fiery Spirits persuasively, based on their structural and normative legitimacy and the adoption of learning processes, advocated, and supported change.

Fiery Spirits, given flexibility and opportunity, can be powerful forces for change outside the trajectory of management-inspired and management-directed change. Team members, when inspired and encouraged by Fiery Spirits, are less resistant to change and more willing to test new clinical practices.

The paper complements literature on how the Fiery Spirit concept aligns with concepts of clinical governance and leadership and how change can be achieved. Additionally, the findings show the effects of legitimacy and learning processes on change in clinical practice.

This is the third of a series of studies on Chinese brand naming using content analysis from a linguistic perspective. The first study generalized the principles guiding Chinese brands in terms of syllable pattern, tone pattern, compounding structure and semantic preference. The second looked at specific branding rules, focusing on two entirely different products: cosmetic products and bicycles. The present study, following the same linguistic framework of analysis, analyzes three groups of closely related products: spirits, beers, soft drinks, to see how these brands are creatively and distinctively constructed. Finds that the brand naming patterns of the three drinks are basically in agreement with the general Chinese branding principles, and the differences among them directly reflect the development, the consumer markets and characteristics of each product.

There has been a general increase in the use of promotions within UK multiple grocers over recent years, during which the spirits category has grown in both volume and monetary terms. The results from an econometric analysis of weekly cross‐sectional store data and cluster analysis of consumer panel data suggest that promotions have had a slight positive impact on the volume of sales, particularly over the seasonally important Christmas period. However, some promotions, especially multibuys, appear largely to reward loyal buyers, doing little for either volume or monetary growth of the spirits category. Other promotions, such as price and gift offers, appeal more to consumers who do not purchase spirits so frequently and also attract people who are less brand and store loyal. The case study provides clear evidence of the differential impacts which different promotional methods have on sales growth and the need to carefully target different promotional offers to different groups of buyers.

Next after butter and milk—as regards the total number of samples examined—come spirits, of which 6,938 samples were dealt with. Of the articles of which sufficiently numerous analyses were made to furnish reliable data, spirits as a class are the most extensively adulterated, and the 12 per cent. of adulteration recorded for the year under review does not, in all probability, nearly represent the real extent of the evil. Many samples are returned as genuine which have been watered beyond the legal limit because the vendors have exhibited dilution notices, a method of legalising what are essentially fraudulent practices which is, unfortunately, being extended to other foods and drinks, and bids fair to bring the whole execution of the “Acts” to a standstill. In addition to this there are the widest differences of opinion and practice amongst both Public Analysts and Local Authorities as regards those spirits which have been the subjects of prosecution, on account of their origin or mode of manufacture, i.e., for being partially or entirely the product of the “patent still.” Prosecutions of brandy for containing spirit not derived from the grape have been fairly common, and similar offences connected with whisky and rum have also been brought before the courts, and yet the proportion of “spirits” now found to be adulterated is 30 per cent. lower than it was ten years ago, when watering was practically the only offence recorded. In view of the interest aroused and the intrinsic importance of the whole question some details and some guidance also might be looked for in such a report as this. Unfortunately the spirits are all lumped together under one heading, and although the presence in brandy of alcohol not derived from the grape is referred to, no further details are given. It is, no doubt, the case that the Local Government Board is not in a position to express an authoritative opinion on any of the difficult problems to which we have referred, and has no legal power to fix standards or enforce their use; nevertheless the mere statement of the number of prosecutions, of brandy, for instance (for containing other than grape‐derived spirit) together with the maximum and minimum proportions of the foreign spirit or the figures for esters in the corresponding cases would have at least shown to what extent the recently promulgated standards for this liquor had gained acceptance throughout the country.

The purpose of this paper is to show academics and practitioners the practical uses of syndicated data. Toward this end, an analysis of the distilled spirits industry in the USA and the UK is undertaken.

The approach adopted draws on secondary data analysis using syndicated data to draw some preliminary conclusions and uses further analysis to support these conclusions.

The paper supports the usefulness of syndicated data when used creatively across different studies. It also points out the changing direction of distilled spirit consumption within the USA and the UK.

This use of syndicated data helps the academic develop a fuller understanding of the key research questions and gives the practitioner a higher degree of confidence in the direction they take and in the future they anticipate.

This paper emphasises the usefulness of syndicated data.

MR. F. W. F. ARNAUD, the Public Analyst for the Borough of Portsmouth, delivered a lecture on this subject at the Town Hall on April 27. The lecturer commenced his address by stating that many of the objections to the use of certain preservatives which he might have occasion to put forward were not necessarily his own individual objections, but were the objections of many scientific men who had dealt with all sides of this difficult subject. There was a tendency on the part of some people to regard preservatives as disinfectants, but disinfectants and antiseptics were two different things. A disinfectant not only retarded the growth of microbes, but actually killed them, while an antiseptic preservative merely retarded their growth or formation. Two common antiseptics were sugar and salt. It had been contended that a small dose of a chemical preservative was preferable to a dose of microbes. The effect of a preservative was not to kill the life already present, but to prevent the free multiplication of the organisms present, and the swallowing of a dose of preservative did not necessarily prevent the swallowing of a dose of microbes. There were many old forms of preserving food, such as the use of sugar for fruit and condensed milk; of vinegar for vegetables; and the process of smoking for bacon and fish, smoke being very destructive to microbes; but the oldest form of preservation was the process of salting meat and fish. Another form of preservation was the method of preventing the access of air to perishable articles, as in the cases of eggs and lard. Then there was drying, as in the case of fruit, and chilling, or freezing, as in the cases of meat, milk, poultry, and fish. The temperatures employed for freezing food varied considerably, and depended chiefly upon the length of time during which storage was necessary. If it were only desired to keep meat for a week or two, a low temperature was not necessary, but one of 40 deg. F. was sufficient. Any cooling process was equivalent to the use of a great deal of chemical preservative. A cooling to 50 deg. P. was equivalent to the addition of boric acid to the extent of .05 per cent. At a normal summer temperature of 70 deg. P., two microbes would produce 62,100 in the course of twenty‐four hours; hence the necessity for cooling articles of food. The drawback to most of these methods of preservation was that sugar, salt, and cold were not applicable in every case. Exclusion of air and subsequent sterilisation had their drawbacks also. When sterilisation was complete and the air was exhausted, no putrefaction could take place, and the food should remain indefinitely unchanged. In the matter of tinned meat, the drawback lay chiefly in the failure to ensure complete sterilisation, and in the dissolving of tin, and occasionally lead, from the metal enclosing the food. In the case of tinned meat putrefaction to any considerable extent could be easily recognised by the blown condition of the tin and an absence of the inrush of air when the tin was pierced. Such food was a source of great danger, and if eaten the meat was liable to give rise to ptomaine poisoning—which was occasioned by eating the poisonous products produced by various bacteria. The danger of metallic poisoning could be largely overcome by the use of glass or earthenware vessels. Preservatives in use at the present time were: Benzoates, fluorides, formalin, salicylic acid, sulphites, saccharin, and beta naphthol, generally used singly, though there were some very complicated preservatives on the market. With reference to the use of salt and sugar as preservatives, little or nothing could be said against their use, for sugar was in itself a food and had a well‐known food value. Salt, too, was an essential constituent of our food, for without the elements of which it was composed we could not exist. Naturally, the assimilation of a large quantity of salt was not desirable, but it could not be urged, as, for instance, in the case of boric acid, that it was a substance foreign to the constituents of the human organism, for it was indispensable. Boric acid, however, played no part in any of the essential life processes.

The status of icewine as a luxury item is largely undisputed in popular perception. Despite this, icewine has received very little attention in the management literature. This paper aims to close this gap by developing a theoretical framework to segment the luxury wine and spirits market with a focus on icewine.

This paper is conceptual in nature. The authors adapt Berthon et al.’s (2009) aesthetics and ontology (AO) framework for luxury brands to provide a theoretical lens for segmenting the luxury wine and spirits market into four distinct segments.

The main contribution of this paper is a theoretical framework for segmenting the market for luxury wines and spirits into four distinct segments: cabinet collectors, cellar collectors, connoisseurs and carousers. The authors then apply their framework to the icewine category and outline considerations for the marketing mix of icewine producers.

The AO framework for luxury wines and spirits is beneficial for icewine producers to help differentiate their current and future market segments. In addition, this paper outlines practical implications for icewine maker’s marketing mix that could enhance their competitive position today and in the future.

This is the first paper examining icewine in the context of luxury marketing.