Single-Serve Drinks, Perfectly-Preserved
Your drinks are the work of true artists. They deserve to be widely-appreciated; many people need to try them. But they absolutely must taste perfect. That’s where we come in.
ecoSIP reduces costs and carbon footprint, while expanding the appeal of your beverage.
So, how does it work? There are four cornerstones of ecoSIP’s approach:
1) Material Reduction
By using First Principles thinking, we got to the answer to the question “what is the least material you need to protect a drinks portion, while keeping it in perfect condition”. We reduced from 170g of glass to 2.5g of a custom-made flexible material (now our fourth generation), made primarily of aluminium.
This has a knock-on effect in size, weight and carbon footprint.
2) Flexibility
Allow your package to change shape without smashing and you can vastly reduce the amount of protection and secondary packaging needed.
This also helps with waste reduction and carbon footprint.
3) Oxygen management
Oxygen is not the enemy of all drinks. Some components in wine need it; others hate it. You don’t need “zero Oxygen”, you need “the right amount of Oxygen”. That’s what we’ve benchmarked and matched with ecoSIP. It helps the drink evolve gracefully with age, rather than going harsh or developing reductive tendencies. We matched to a 750ml glass bottle with a DIAM® Origine® cork as an example of best current practice.
4) Sterility
Contamination of the beverage is an incredibly important thing to avoid. Even a single cell of yeast getting into some drinks can be enough for it to spoil in just weeks. Our patent-pending process uses a clean room and advanced sanitisation / validation methods to ensure that your beverage is not destroyed by microbial contamination in as little a few weeks.
The result? Your drink will taste the same from ecoSIP as it does from a freshly-opened glass bottle with a technical cork stopper even after 6 months stored at ambient temperature (21°C). This was immensely hard to achieve and took 4 years of R&D to achieve, but we’ve validated it across hundreds of different beverages.
It just works, even on the most challenging and fragile of drinks, such as low alcohol, old vintage and zero SO2 wines.