Monin adds Hot Honey and Maple Pecan Pie syrups to range
Monin has expanded its portfolio with the addition of Hot Honey and Maple Pecan Pie syrups, targeting indulgence and flavour-led drink trends.
Hot Honey taps into the growing sweet and spicy trend, combining heat with floral sweetness to support cocktails, iced drinks and soft serves.
Maple Pecan Pie offers a more indulgent, nostalgic profile, blending maple sweetness with roasted pecan notes for use across hot drinks and dessert-style cocktails.
The new additions are designed to help operators diversify menus and respond to demand for both bold and comfort-led flavours.
Beverage expert Tony Kousoulou said: “Consumers are increasingly drawn to drinks that feel both indulgent and exciting, and these new flavours give bartenders and baristas more freedom to elevate both familiar and new serves.”
Hot Honey will roll out across the on-trade from April, including selected Greene King venues.
Butcombe unveils Triton premium lager
Butcombe Brewing Co. has expanded its portfolio with the launch of Triton, a new 4.6% premium lager.
Brewed in the South West using Mendip spring water, the Mediterranean-style lager features herbal hop notes, balanced bitterness and a clean, dry finish.
The launch is aimed at meeting growing demand for premium, independently brewed lagers, particularly across the free trade.
Managing director Fred Vanderplank said: “Triton has been designed to stand out on the bar and give operators a premium option with substance.”
Theakston brings Barista Stout to cask
T&R Theakston has launched its Barista Stout in cask format for the first time, available to pubs as a seasonal beer for April and May.
Originally launched in 2015, the stout features coffee, caramel and vanilla notes, alongside a bold espresso aroma and hints of dark fruit.
The move comes as the brewer looks to capitalise on growing interest in cask ale and darker beer styles, following strong performance across its traditional range.
Managing director Richard Bradbury said: “As more drinkers turn towards darker beers and stouts, this naturally brings more people into the cask market, which is a positive for breweries like us and for the Great British Pub.”
C&C launches OUTC!DER
C&C Group has expanded its cider portfolio with the rollout of OUTC!DER across England and Wales.
The 4% ABV cider is designed to appeal to newer and younger cider drinkers, offering a slightly sweeter profile with a balance of bittersweet apple notes. The production process reintroduces natural apple essence to create a more intense, fresh flavour.
Already launched in Scotland and Northern Ireland, the rollout aims to give operators a more contemporary cider option, supported by bold on-bar branding and positioning around flavour-led serves.
Cider brand director Matt Bentley said: “OUTC!DER is well placed to deliver something new, appealing to younger consumers who are increasingly choosing cider.”
Grey Goose introduces Berry Rouge flavoured vodka
Grey Goose has expanded its range with the introduction of Berry Rouge, its first flavoured vodka in almost a decade.
The new expression blends strawberry, raspberry, blackberry and blueberry flavours with the brand’s Picardie wheat vodka base, with no added sugar.
The launch is aimed at tapping into continued demand for flavoured spirits, offering a versatile serve suited to both simple mixed drinks and cocktail-led occasions.
Grey Goose said the product is designed to deliver a more premium option within the flavoured vodka category, which remains one of the most popular cocktail bases.
Hive Mind Mead adds new variant
Hive Mind Mead has introduced a new addition to its range – Tavern Mead.
Made from 100% honey, the brand claims it is “crafted to showcase one of the world’s oldest drinks in its truest form” and is “in stark contrast to the novelty, mass-market wine and sugar-based alternatives” in the category.
The 8% ABV beverage – which is available directly from Hive Mind Mead and via distributors Craft Drinks Co, Inn Express and Diverse Fine Foods – is said to offer a smooth, balanced and easy-drinking profile, while retaining the depth and character that comes from fermenting entirely from honey.
“Tavern Mead was created to offer something authentic at an accessible price point,” said Hive Mind Mead co-founder Kit Newell. “We wanted to offer a genuine mead, using real ingredients, that aligns with the values many [pubs and bars] already champion while keeping the price accessible so it feels easy to pick up and enjoy.”
Hive Mind introduces Dark Cherry Mead
Hive Mind Mead has further expanded its offering with the launch of Dark Cherry Traditional Mead.
The fruit-led mead blends British honey with cherry to deliver a balanced profile combining sweetness with a tart finish, inspired by traditional Norse-style recipes.
The launch is aimed at younger consumers seeking alternatives to sweeter fruit ciders and more mainstream wine options, with a focus on craft, provenance and flavour complexity.
Co-founder Kit Newell said: “Mead appreciation in the UK is growing rapidly, driven by drinkers moving towards small-batch, crafted drinks offering authenticity and depth.”
Hook Norton unveils Spring Light seasonal ale
Hook Norton Brewery has launched its latest seasonal cask ale, Spring Light (3.2% ABV), available this month.
The hazy, light-strength beer features grapefruit notes with a hint of coriander spice, designed as a refreshing spring serve for pubs.
The launch coincides with a £50,000 refurbishment of The Falcon in Thame, where the beer was unveiled alongside new tenants Stephen and Sarah Jayne.
The brewer said the new ale is positioned to tap into demand for lower-ABV, flavour-led options as the market moves into spring trading.
Highland Park introduces cask strength Heather whisky
Highland Park has added a new limited-edition single malt to its range with the release of Cask Strength, Heather.
The 63.6% ABV whisky is crafted using 100% Orkney peat-smoked barley and matured in sherry-seasoned oak casks, delivering a flavour profile shaped by the distillery’s signature heathered peat.
The release is positioned as a more intense expression of the brand’s core style, offering operators a premium whisky with strong provenance and higher strength.
Highland Park said the product forms part of a refreshed cask strength series, exploring bolder interpretations of its Orkney character.
Cask Strength: Heather is available in the UK through The Whisky Exchange.
Hampden Estate rolls out 15-year-aged rum
Hampden Estate has expanded its portfolio with the addition of Hampden Fifteen, its oldest permanent expression, now available in the UK.
The Jamaican rum is distilled in traditional pot stills and aged for 15 years in ex-bourbon casks, developing a full-bodied profile shaped by tropical maturation.
The release is positioned as a premium, high-ester rum designed for sipping, offering operators a higher-end addition to back bar ranges.
Hampden said the expression reflects its historic production style, with extended ageing contributing to greater depth and complexity.
Hampden Fifteen (50% ABV) is available on allocation through Speciality Brands.
Poretti expands range with alcohol-free world lager
Carlsberg Britvic has expanded its Birrificio Angelo Poretti range with the launch of an alcohol-free world lager.
The new 0.5% ABV variant is brewed in Italy and aims to deliver the brand’s signature taste while catering to the growing demand for alcohol-free options.
The launch is designed to help operators tap into moderation trends and broaden their premium lager offering across more occasions.
Brand director Dharmesh Rana said: “Poretti Alcohol Free allows drinkers to enjoy the distinctive character of the brand in a new way, while helping operators bring a premium alcohol-free choice to the bar.”
The product has begun rolling out across the on-trade in 330ml bottles.
Nirvana marks 10th anniversary with Mocha Porter release
Alcohol-free brewer Nirvana has introduced Mocha Porter (0.5% ABV), its first limited-edition release as part of its 10th anniversary year.
Created in collaboration with Climpson & Sons, the porter uses a coffee concentrate made from Brazilian beans, alongside cacao nibs and a blend of grains to deliver a rich, layered profile.
The new beer is positioned to tap into interest in darker, more complex alcohol-free styles, offering operators a more premium option within the category.
Head brewer James Rabagliati said: “It’s a deeply satisfying brew, with layers of rich flavours combining in an indulgent fashion.”
Mocha Porter is available in 330ml cans.
Kicking Goat launches alcohol-free cider and Elderflower & Mint variant
Kicking Goat Cider has expanded its range with the launch of Kicking Goat Zero and a new Elderflower & Mint cider.
Kicking Goat Zero marks the brand’s entry into the low and no-alcohol category, offering a traditional cider profile with apple aromas and balanced sweetness.
The Elderflower & Mint variant is positioned as a seasonal beverafe, combining fresh-pressed British apples with floral elderflower and a hint of mint for a lighter, more refreshing option.
Founder James Pearce said: “We want to change perceptions that non-alcoholic ciders lack the characteristics of their alcoholic counterparts, while Elderflower & Mint extends our fruit range with a more balanced, seasonal option.”
Both products are available now online and are set to roll out across hospitality venues.
Schweppes launches Cherry Pepper Soda
Coca-Cola Europacific Partners (CCEP) has expanded its Schweppes range with the launch of Cherry Pepper Soda, combining sour cherry with a subtle black pepper finish.
Rolling out across hospitality venues this month, the new variant is designed to tap into growing demand for more adventurous, premium flavour profiles within the soft drinks and mixers category.
Available in 200ml glass bottles, the launch follows strong growth in cherry-flavoured soft drinks, with the segment currently increasing by more than 200% in value, alongside rising interest in sweet and spicy flavour combinations among adult consumers.
CCEP GB vice president commercial development Rob Yeomans said: “Flavour exploration continues to be a key driver of growth within sparkling drinks and mixers, and cherry is firmly leading the way. Schweppes Cherry Pepper Soda brings genuine newness to hospitality venues, helping operators tap into demand for more sophisticated, premium flavour profiles.”
London Essence expands tonic water offering
London Essence has expanded its range with the launch of Zero Sugar Tonic Water and Riviera Tonic Water.
The zero sugar variant is positioned as a premium tonic free from artificial sweeteners, designed to meet growing demand for lower sugar options without compromising on flavour.
Riviera Tonic Water introduces a Mediterranean twist, featuring rosemary extract to support more premium and flavour-led serves.
Both products aim to help operators tap into moderation and premiumisation trends, as consumers look for healthier options alongside elevated drinking experiences.
Managing director Russell Goldman said: “We are proud to provide a premium zero sugar option that meets the needs of consumers who want to prioritise both health and social occasions with no compromise.”
The new tonics will be available across the on-trade from 1 April.
Popcorn Kitchen introduces Crunch Corn
Pubs and bars can up their snack game with Crunch Corn, which launched a couple of months ago.
The corn snack, which is available in three flavours in 100g packets, comes from Popcorn Kitchen and is led by Louise Monk.
For Crunch Corn, the “unapologetic yet satisfying crunch” came from Peruvian Chocolo giant corn, which dwarfs its sweetcorn cousin and allows the flavours to shine.
The flavours are Sea Salt, Salt & Vinegar and Spicy Chilli. Monk said: “We cooked up Crunch Corn because we wanted to create a more complete savoury treat for those underwhelmed by potato crisps and frustrated by spiralling costs of allergy-risking nuts and seeds.
“As corn obsessives already well-versed in popcorn happiness, we felt now was the perfect moment to share new crunchy joy.”
