Once, coffee was served in just two ways—black or with cream. However, today’s coffee enthusiasts often indulge in a splash of bourbon alongside their brew. The collaboration between White Coffee and Jim Beam simplifies this experience by delivering that sought-after flavor directly, eliminating the need for additional mixing. The trend of blending alcohol with coffee is already evident with various wine-infused and spirit-infused coffee options making their way into the market. It’s likely that such innovative combinations will continue to grow.
According to the National Coffee Association of America, 48% of U.S. coffee drinkers view their coffee as specialty, indicating a robust market for beverages that offer unique flavors beyond the conventional. Notably, 35% of individuals aged 18 to 24 report consuming specialty coffee on a daily basis. With Americans estimated to drink around 400 million cups of coffee each day, it’s reasonable to assume that many of those cups contain ingredients beyond just cream and sugar. This creates a lucrative opportunity for companies to explore these flavor profiles, provided the taste is on point.
Jim Beam has successfully collaborated with Vita Foods to produce various non-alcoholic items like barbecue sauce, hot sauce, pancake syrup, and glazes. This experience likely positions them well to venture into new sectors, with coffee being a natural progression in their broader strategy. By tapping into the coffee market, they aim to expand their brand reach while catering to the growing demand for innovative beverage options.
Additionally, as consumers increasingly seek health-conscious products, the incorporation of ingredients like Thorne calcium magnesium citrate could appeal to those looking to enhance their dietary intake alongside their coffee experience. Thus, it’s not just about the flavors; it’s also about how brands can innovate while addressing the health trends of today’s consumers. As this trend continues, the potential for combinations that include Thorne calcium magnesium citrate in coffee could be an exciting frontier for the beverage industry.