QR Gin: een eigen ginlijn voor
Restaurant
Le Dauphin in Moraira
Case study: Brouwhoeve developed the brand, bottle, label, and positioning for QR Gin, a private label gin line, together with Bert Wets of Restaurant Le Dauphin in Moraira.
For Restaurant Le Dauphin in Moraira Brouwhoeve developed a proprietary gin line together with Bert Wets under the name QR Gin. A private label gin concept with two clearly different characters: QR1, a refined, light, and elegant gin with kumquat as a distinctive citrus botanical, and QR2, a powerful, spicy, and bold gin.
Bert Wets led this project and was responsible for translating the idea into a complete beverage concept: from positioning and brand experience to brand design, bottle presentation, label, and overall appearance. For the artisanal production, Brouwhoeve worked together with Brouwhoeve Distilleerderij in Benissa, where the gin was developed and distilled.
The Brouwhoeve publication about QR Gin describes Bert Wets’ idea as developing two gins with a “day and night” difference in flavor: QR1 as a feminine, refined, light gin, and QR2 as a spicy, masculine, bold gin. It also states that QR Gin was developed as Bert Wets’ own gin brand in collaboration with Brouwhoeve Distilleerderij.
QR Gin: a private gin line for
Restaurant
Le Dauphin in Moraira
Case study: NewSpirits developed with Bert Wets from Restaurant Le Dauphin in
Moraira the brand, bottle, label, and positioning for QR Gin, a private label gin line.
ForRestaurant Le Dauphin in MorairadevelopedNewSpiritstogether withBert Wetsa
private gin line under the nameQR Gin. A private label gin concept with two clearly
distinct characters:QR1, a refined, light, and elegant gin with kumquat as
the distinguishing citrus botanical, andQR2,a powerful, spicy, and bold gin.
Bert Wetswas leading this project and responsible for translating the idea into
a complete drink concept: from positioning and brand experience to brand design, bottle
presentation, label, and appearance. For the artisanal production,NewSpiritsworked
withBrouwhoeve Distillery in Benissa, where the gin was developed and distilled.
The client:Bert Wets from Restaurant Le Dauphin
Restaurant Le Dauphinis located inLa Bahía del Portet in Moraira, right on the beach. TheBrouwhoeve publicationdescribes the location as a place with a view over the bay ofMoraira, Calpe, and the Rock of Ifach. The restaurant is also positioned as a fine dining
destination where gastronomy, personal service, wine advice, and artisanal drinks
come together.
In such an environment, a house gin must be more than just a bottle behind the bar. The gin must
fit the restaurant, the guest experience, and the image ofBert Wets. QR Ginwas
not developed as a standard private label, but as a unique drink concept that
aligns with the atmosphere ofLe Dauphin: refined, recognizable, gastronomic, and with a
clear personality.
Arestaurantwith such a strong identity calls for a drink that does the same. Not an
anonymous gin, but a signature product that fits the place, the food, the bar, and the
guests.
The client: Bert Wets from Restaurant Le Dauphin
Restaurant Le Dauphin is located in La Bahía del Portet in Moraira, directly on the beach. The Brouwhoeve publicationdescribes the location as a place with a view over the bay of Moraira, Calpe, and the Rock of Ifach. The restaurant is also positioned as a fine dining
destination where gastronomy, personal service, wine advice, and artisanal drinks
come together.
In an environment like that, a proprietary gin needs to be more than just a bottle behind the bar. The gin has to fit the restaurant, the guest experience, and Bert Wets’ image. QR Gin was therefore not developed as a standard private label, but as a proprietary beverage concept aligned with the atmosphere of Le Dauphin: refined, recognizable, gastronomic, and with a clear personality.
A restaurant with such a strong identity calls for a drink that does the same. Not an anonymous gin, but a signature product that fits the place, the food, the bar, and the guests.
The assignment: two gins with a difference of day and
night
The assignment to Brouwhoeve was clear: develop a unique gin line for Restaurant Le
Dauphin with two gins that clearly differ from each other, but together form one recognizable
brand.
QR Gin had to consist of two characters:
QR1: light, refined, elegant and accessible
QR2: powerful, spicy, bold and pronounced
This contrast formed the basis of the concept. QR1 and QR2 had to complement each other. One gin had to be inviting, soft, and elegant. The other could show more
excitement, spices, and strength. Together they had to form a line suitable for
the restaurant bar, Gin & Tonic serves, sales as a bottle and presentation to guests.
At QR1kumquat became an important distinguishing element. This small citrus fruit
provides a fresh, aromatic, and slightly bitter profile that fits well with an elegant restaurant gin.
At QR2the emphasis was on a stronger and spicier character.
The challenge was not only in flavor. The project called for a complete brand translation:
two different gins, one recognizable identity.
The assignment:two gins with a difference of day and
night
The assignment toNewSpiritswas clear: develop a unique gin line forRestaurant Le
Dauphinwith two gins that clearly differ from each other, but together form one recognizable
brand.
QR Ginhad to consist of two characters:
QR1: light, refined, elegant, and accessible
QR2: powerful, spicy, bold, and pronounced
This contrast formed the basis of the concept.QR1andQR2 had to complement each other.. One gin had to be inviting, soft, and elegant. The other could show more
excitement, spices, and strength. Together they had to form a line suitable for the restaurant bar,Gin & Tonicserves, sales as a bottle, and presentation to guests.
At QR1 kumquat became an important distinguishing element. This small citrus fruit
provides a fresh, aromatic, and slightly bitter profile that pairs well with an elegant restaurant gin.
At QR2the emphasis was placed on a stronger and spicier character.
The challenge was not only in taste. The project required a complete brand translation:
two different gins, one recognizable identity.
The collaboration.
With Brouwhoeve Distillery
QR Gin
Two characters within one gin line
Making of:
From restaurant idea to own gin brand
The final result:
Two gins, one strong restaurant brand
The role of Brouwhoeve
Brand, design and
total concept
The role of Brouwhoeve: brand, design, and total concept
Bert Wets and Brouwhoeve were leading in this project. The strength of Brouwhoeve lies in the
development of drink concepts that not only taste good but also make sense visually and
commercially. Especially in a fine dining environment, a bottle must not only
be functional. It must fit the space, the menu, the guest, and the story of the
restaurant.
For QR Gin, Brouwhoeve guided among others:
+ Brand concept and positioning
+ Napplication QR Gin
+ Brand design Label design
+ Bottle choice and bottle presentation
+ Visual coherence between QR1 and QR2
+ Distinction between the two flavor profiles
+ Premium appearance
+ Serving concept for Gin & Tonic
+ Commercial applicability in restaurant and retail
The role of Bert Wets was to translate the idea into a professional gin brand. QR Gin
did not have to look like a standard bottle with a loose label, but as a unique line with
recognizability, character, and clear shelf value.
This shows QR Gin well illustrates what Brouwhoeve stands for: developing private
label spirits where concept, design, flavor, and commercial application come together.
The role of Newspirits:brand, design and total concept
Bert WetsandNewSpiritswere leading in this project. The strength ofNewSpiritslies in the
development of drink concepts that not only taste good, but also make sense visually and
commercially. Especially in a fine dining environment, a bottle must not only be
functional. It must fit the space, the menu, the guest, and the story of the
restaurant.
For QR Gin, Newspirits guided among other things:
+ Brand concept and positioning
+ Application QR Gin
+ Brand design Label design
+ Bottle choice and bottle presentation
+ Visual coherence between QR1 and QR2
+ Distinction between the two flavor profiles
+ Premium appearance
+ Serving concept for Gin & Tonic
+ Commercial applicability in restaurants and retail
The role ofBert Wetswas to translate the idea into a professional gin brand.QR Ginshould not look like a standard bottle with a loose label, but as a unique line with
recognizability, character, and clear shelf value.
This shows well whatQR Ginstands for: developing private label spirits where concept, design, flavor, and commercial application come together.
The collaboration with Brouwhoeve Distillery
For the production, Brouwhoeve worked together with Brouwhoeve Distillery in Benissa.
Brouwhoeve contributed the distilling craft, recipe development, and technical knowledge
of gin production.
With QR Gin, balance was especially important. QR1 had to be light and refined, but not flat.
QR2 had to be spicy and powerful, but not harsh or heavy. Both gins had to hold up well as Gin &
Tonic while also showing pure enough quality.
The Brouwhoeve publication states that QR2 was developed as a London Dry Gin in the large
copper still of Brouwhoeve, with a traditional formula of botanical gin. It also mentions
that the recipe required a lot of testing and experimenting prior to development,
because each botanical gives its own nuance and character.
The collaboration with Brouwhoeve Distillery
For production,NewSpiritsworked together withBrouwhoeve Distillery in Benissa.
Brouwhoeve brought the distillation craft, recipe development, and technical knowledge
of gin production.
For QR Gin, balance was especially important. QR1 had to be light and refined, but not flat.
QR2 had to be spicy and powerful, but not harsh or clunky. Both gins had to hold up well as Gin &
Tonic while also showing pure enough quality.
The Brouwhoeve publication states that QR2 was developed as a London Dry Gin in the large copper still of Brouwhoeve, with a traditional formula of botanical gin. It also mentions that the recipe required a lot of testing and experimenting prior to development, as each botanical gives its own nuance and character.
QR Gin: two characters within one gin line
QR Gin was developed as a line with two different flavor profiles. The contrast between QR1 and QR2 makes the line strong. Guests can choose between light and refined or spicy and powerful.
QR1 Gin
QR1 is the elegant side of the line. This gin has been developed as a lighter, refined gin with
a soft and accessible appearance. An important botanical in QR1 is the
kumquat fruit. Kumquat gives a special citrus dimension: fresh and aromatic, with
simultaneously a subtle bitterness in the peel and a soft fruity roundness.
That combination fits well with a gin for a restaurant setting.
QR1 remains fresh and light,
but gains more character from the kumquat than a standard citrus gin. The gin is ideal for guests who enjoy a refined, elegant Gin & Tonic with a gastronomic
character.
The Brouwhoeve publication describes QR1 as a feminine, refined, light gin. It is also
noted that QR1 won silver at the International Spirit Challenge of 2022.
QR2 Gin
QR2 is the stronger side of the line. This gin is developed to be spicy, bold, and
pronounced. While QR1 is about elegance, QR2 is about strength and depth. The Brouwhoeve publication describes QR2 as a powerful, spicy, bold gin and mentions
that QR2 won bronze at the International Spirit Challenge of 2022.
Flavor direction:
+Spicy
+ Powerful
+ Bold
+ Dry
+ Complex
+ Botanically +pronounced
Serving suggestion QR1:
+50 ml QR1 Gin
+ 150 ml premium tonic
+ Lots of ice
+ Garnish:
Kumquat
Citrus peel
Edible flower or cucumber ribbon
Serveersuggestie QR1:
+ 50 ml QR2 Gin
+ 150 ml premium tonic
+ Lots of ice
+ Garnish:
Rosemary
Orange peel
A herbal garnish
Flavor direction:
+ Light
+ Refined
+ Fresh
+ Elegant
+ Accessible
+ Subtle botanical
+ Citrusy
+ Kumquat
+ Slight bitterness
QR Gin:two characters within one gin line
QR Ginhas been developed as a line with two different flavor profiles. The contrast betweenQR1andQR2makes the line strong. Guests can choose between light and refined or spicy and bold.
QR1 Gin
QR1is the elegant side of the line. This gin has been developed as a lighter, refined gin with
a soft and accessible appearance. An important botanical inQR1is the kumquat fruit. Kumquat adds a unique citrus dimension: fresh and aromatic, with
a subtle bitterness in the peel and a soft fruity roundness.
That combination fits well with a gin for a restaurant setting.
QR1remains fresh and light,
but gains more character from the kumquat than a standard citrus gin. The gin is ideal
None
None
for guests who enjoy a refined, elegant Gin & Tonic with a gastronomic
character.
TheBrouwhoevepublication describes QR1 as a feminine, refined, light gin. It is also
noted that QR1 won silver at the InternationalSpirit Challenge of 2022.
QR2 Gin
QR2is the stronger side of the line. This gin has been developed as spicy, bold, and
pronounced. WhileQR1is about elegance,QR2is about strength and depth.
None
NoneThe Brouwhoeve publicationdescribesQR2as a powerful, spicy, bold gin and mentions thatQR2won bronze at the InternationalSpirit Challenge of 2022.
Flavor profile:
+Spicy
+ Powerful
+ Bold
+ Dry
+ Complex
+ Botanically pronounced
Serving suggestion QR1:
+50 ml QR1 Gin
+ 150 ml premium tonic
+ Lots of ice
+ Garnish:
Kumquat
Citrus peel
Edible flower or cucumber ribbon
Serving suggestion QR1:
+50 ml QR2 Gin
+ 150 ml premium tonic
+ Lots of ice
+ Garnish:
Rosemary
Orange peel
A spicy garnish
Flavor profile:
+ Light
+ Refined
+ Fresh
+ Elegant
+ Accessible
+ Subtly botanical
+ Citrusy
+ Kumquat
+ Slight bitterness
Making of: from restaurant idea to own gin brand
Making of:from restaurant idea to own gin brand
The development of QR Gin began with the idea of Bert Wets: a unique gin line for Restaurant Le Dauphin, with two gins that clearly differ from each other. The project had to fit the image of the restaurant, but also have enough recognition as an independent gin brand.
Brouwhoeve translated this idea into a brand concept with two flavor directions within one line. QR1 and QR2 should not feel separate from each other, but as two faces of the same brand.
The brand idea became:
+ One name
+ Two characters
+ One premium appearance
+ Clear application in restaurant and bar
With QR Gin the flavor positioning was part of the brand story from the beginning. QR1 and QR2 had to form a clear contrast. QR1 had to represent the refined side: elegant, light, fresh, and accessible. The
kumquat fruit gives QR1 extra character: fresh citrus fruit, subtle bitterness, and a slight
gastronomic tension.
QR2 had to show more strength: spicy, bold, dry, and pronounced.
This division makes the line commercially interesting.
A guest does not only have to choose
between "gin or no gin", but can choose between two styles:
+ QR1 for elegance, citrus, and refinement
+ QR2 for strength, spiciness, and depth
This makes QR Gin suitable for restaurants, bars, tastings, gifts, and private label sales.
During development, botanicals are carefully prepared and dosed. Some ingredients release aroma quickly, while others require more extraction time or react more strongly during distillation.
None
In gin production, it’s all about control. Too many botanicals can make the gin messy. Too few botanicals make it flat. With QR Gin, the challenge was to keep QR1 refinedand make QR2 powerful without it becoming too heavy.
The distillation was carried out by Brouwhoeve Distillery. In the copper still, the volatile aromas from the botanicals are captured and converted into a clear distillate. Selecting the right heart of the distillation is important: that’s where the pure aromatic core of the gin lies.
In addition to the recipe, the appearance ofQR Ginplayed a significant role. A house gin for a restaurant must look professional. The bottle should fit behind the bar, present well on the table, and have enough appeal as a gift or sales product.
Bert Wets developed the visual direction in whichQR1andQR2clearly belong together, but each retains its own character. This is important for a line with multiple variants. The customer should immediately see: this isQR Gin, but these are two different expressions.
Important design points:
+ Clear naming of QR Gin
+ Distinction between QR1 and QR2
+ Premium appearance
+ Suitable for restaurant presentation
+ Clear label
+ Strong bottle recognition
+ Commercial shelf value
A gin for a restaurant has to work in practice. Not only as a bottle, but also as a serve. QR Gin was developed with the restaurant bar and Gin & Tonic in mind.
The gins can be used in different ways:
As a signature Gin & Tonic
As an aperitif
As a cocktail base
As bottle sales
As a corporate gift
As part of a tasting
As a local premium product for guests
For Le Dauphin closing QR Gin fits beautifully into the overall guest experience. The restaurant is described in the Brouwhoeve publication as a place where gastronomy, personal service,
exclusive wine advice, and beautiful artisanal drinks come together.
The development ofQR Ginstarted with the idea ofBert Wets:a dedicated gin line forRestaurant Le Dauphin, with two gins that clearly differ from each other. The project had to fit the image of the restaurant, but also have enough recognition as an independent gin brand.
Brouwhoeve translated this idea into a brand concept with two flavor directions within one line.QR1 and QR2 should not feel separate from each other, but as two faces of the same brand.
The brand idea became:
+ One name
+ Two characters
+ One premium appearance
+ Clear application in restaurant and bar
With QR Gin the flavor positioning was part of the brand story from the beginning. QR1 and QR2 had to form a clear contrast. QR1 had to represent the refined side: elegant, light, fresh, and accessible. The
kumquat fruit gives QR1 extra character: fresh citrus fruit, subtle bitterness, and a slight
gastronomic tension.
QR2 had to show more strength: spicy, bold, dry, and pronounced.
This division makes the line commercially interesting.
A guest does not only have to choose
between "gin or no gin", but can choose between two styles:
+ QR1 for elegance, citrus, and refinement
+ QR2 for strength, spiciness, and depth
This makes QR Gin suitable for restaurants, bars, tastings, gifts, and private label sales.
During development, botanicals are carefully prepared and dosed. Some ingredients release aroma quickly, while others require more extraction time or react more strongly during distillation.
None
In gin production, it’s all about control. Too many botanicals can make the gin messy. Too few botanicals make it flat. With QR Gin, the challenge was to keep QR1 refinedand make QR2 powerful without it becoming too heavy.
The distillation was carried out by Brouwhoeve Distillery. In the copper still, the volatile aromas from the botanicals are captured and converted into a clear distillate. Selecting the right heart of the distillation is important: that’s where the pure aromatic core of the gin lies.
In addition to the recipe, the appearance ofQR Ginplayed a significant role. A house gin for a restaurant must look professional. The bottle should fit behind the bar, present well on the table, and have enough appeal as a gift or sales product.
Bert Wets developed the visual direction in whichQR1andQR2clearly belong together, but each retains its own character. This is important for a line with multiple variants. The customer should immediately see: this isQR Gin, but these are two different expressions.
Important design points:
+ Clear naming of QR Gin
+ Distinction between QR1 and QR2
+ Premium appearance
+ Suitable for restaurant presentation
+ Clear label
+ Strong bottle recognition
+ Commercial shelf value
A gin for a restaurant has to work in practice. Not only as a bottle, but also as a serve. QR Gin was developed with the restaurant bar and Gin & Tonic in mind.
The gins can be used in different ways:
As a signature Gin & Tonic
As an aperitif
As a cocktail base
As bottle sales
As a corporate gift
As part of a tasting
As a local premium product for guests
For Le Dauphin closing QR Gin fits beautifully into the overall guest experience. The restaurant is described in the Brouwhoeve publication as a place where gastronomy, personal service,
exclusive wine advice, and beautiful artisanal drinks come together.
The development of QR Gin started with the idea of Bert Wets: a own gin line for Restaurant Le Dauphin, with two gins that clearly differ from each other. The project had to
fit the image of the restaurant, but also have enough recognition as
an independent gin brand.
Brouwhoeve translated this idea into a brand concept with two flavor directions within one
line. QR1 and QR2 should not feel separate from each other, but as two faces of
the same brand.
The brand idea became:
+ One name
+ Two characters
+ One premium appearance
+ Clear application in restaurant and bar
With QR Gin the flavor positioning was part of the brand story from the beginning. QR1 and QR2 had to form a clear contrast. QR1 had to represent the refined side: elegant, light, fresh, and accessible. The
kumquat fruit gives QR1 extra character: fresh citrus fruit, subtle bitterness, and a slight
gastronomic tension.
QR2 had to show more strength: spicy, bold, dry, and pronounced.
This division makes the line commercially interesting.
A guest does not only have to choose
between "gin or no gin", but can choose between two styles:
+ QR1 for elegance, citrus, and refinement
+ QR2 for strength, spiciness, and depth
This makes QR Gin suitable for restaurants, bars, tastings, gifts, and private label sales.
During development, botanicals are carefully prepared and dosed. Some ingredients release aroma quickly, while others require more extraction time or react more strongly during distillation.
None
In gin production, it’s all about control. Too many botanicals can make the gin messy. Too few botanicals make it flat. With QR Gin, the challenge was to keep QR1 refinedand make QR2 powerful without it becoming too heavy.
The distillation was carried out by Brouwhoeve Distillery. In the copper still, the volatile aromas from the botanicals are captured and converted into a clear distillate. Selecting the right heart of the distillation is important: that’s where the pure aromatic core of the gin lies.
In addition to the recipe, the appearance ofQR Ginplayed a significant role. A house gin for a restaurant must look professional. The bottle should fit behind the bar, present well on the table, and have enough appeal as a gift or sales product.
Bert Wets developed the visual direction in whichQR1andQR2clearly belong together, but each retains its own character. This is important for a line with multiple variants. The customer should immediately see: this isQR Gin, but these are two different expressions.
Important design points:
+ Clear naming of QR Gin
+ Distinction between QR1 and QR2
+ Premium appearance
+ Suitable for restaurant presentation
+ Clear label
+ Strong bottle recognition
+ Commercial shelf value
A gin for a restaurant has to work in practice. Not only as a bottle, but also as a serve. QR Gin was developed with the restaurant bar and Gin & Tonic in mind.
The gins can be used in different ways:
As a signature Gin & Tonic
As an aperitif
As a cocktail base
As bottle sales
As a corporate gift
As part of a tasting
As a local premium product for guests
For Le Dauphin closing QR Gin fits beautifully into the overall guest experience. The restaurant is described in the Brouwhoeve publication as a place where gastronomy, personal service,
exclusive wine advice, and beautiful artisanal drinks come together.
The development ofQR Ginbegan with the idea ofBert Wets:a proprietary gin line forRestaurant Le Dauphin, with two gins that clearly differ from each other. The project had to
fit the restaurant's image, but also have sufficient recognition as
an independent gin brand.
NewSpiritstranslated this idea into a brand concept with two flavor directions within one
line.QR1 and QR2 should not feel separate from each other, but as two faces of
the same brand.
The brand idea became:
+ One name
+ Two characters
+ One premium appearance
+ Clear application in restaurant and bar
AtQR Ginthe flavor positioning was part of the brand story from the beginning.QR1andQR2had to form a clear contrast.QR1was to represent the refined side: elegant, light, fresh, and accessible. The kumquat fruit givesQR1extra character:fresh citrus fruit, subtle bitterness, and a slight gastronomic tension..
QR2had to show more strength: spicy, bold, dry, and pronounced. This division makes the line commercially interesting.
A guest does not only have to choose between "with or without gin," but can choose between two styles:
+ QR1 for elegance, citrus, and refinement.
+ QR2 for strength, spiciness, and depth.
This makes QR Gin suitable for restaurants, bars, tastings, gifts, and private label sales.
During development, botanicals are carefully prepared and dosed. Some ingredients release aroma quickly, while others require more extraction time or react more strongly during distillation.
None
In gin production, it is all about control. Too many botanicals can make the gin messy. Too few botanicals make it flat. WithQR Ginthe challenge was to keepQR1refinedand makeQR2powerful without it becoming too heavy.
The distillation was carried out byBrouwhoeve Distillery. In the copper still, the volatile aromas from the botanicals are captured and transformed into a clear distillate. The selection of the right heart of the distillation is important: that is where the pure aromatic core of the gin lies.
In addition to the recipe, the appearance ofQR Ginplayed a major role. A unique gin for a restaurant must look professional. The bottle must fit behind the bar, present well on the table, and have enough appeal as a gift or retail product.
Bert Wets developed the visual direction in whichQR1andQR2clearly belong together, but each retains its own character. This is important for a line with multiple variants. The customer must immediately see: this isQR Gin, but these are two different expressions.
Important design points:
+ Clear naming QR Gin
+ Distinction between QR1 and QR2
+ Premium appearance
+ Suitable for restaurant presentation
+ Clear label
+ Strong bottle recognition
+ Commercial shelf value
A gin for a restaurant must work in practice. Not just as a bottle, but also as a serve.QR Ginwas developed with the restaurant bar andGin & Tonic in mind..
The gins can be used in various ways:
+ As a signature Gin & Tonic
+ As an aperitif
+ As a cocktail base
+ As bottle sales
+ As a corporate gift
+ As part of a tasting
+ As a local premium product for guests
For Le Dauphin closesQR Ginfits beautifully into the overall guest experience. The restaurant is described in theBrouwhoevepublication as a place where gastronomy, personal service,
exclusive wine advice, and beautiful artisanal drinks come together.
Botanical selection and recipe development
Write one or two paragraphs that describe your product or services. To be successful, your content must be useful to your readers.
For QR1
For QR1the direction is towards lighter, fresh, and elegant botanicals. The kumquat fruit plays an important role in this. Kumquat givesQR1a distinctive citrus profile: aromatic, fresh, slightly bitter, and refined fruity.
For QR2
For QR2, the direction is more towards spicy and powerful botanicals.
The exact recipes do not need to be fully disclosed. For the case study, it is especially important that QR1 and QR2 each have their own botanical composition, while they remain recognizable together as QR Gin.
Juniper, Coriander seed, Cardamom Spicy botanicals, Spicy roots Citrus for balance, Warm spices in low dosage, Green herbs
For QR1, the direction is towards lighter, fresh, and elegant botanicals. The kumquat fruit
plays an important role in this. Kumquat gives QR1 a distinctive citrus profile:
aromatic, fresh, slightly bitter, and refined fruity.
Juniper, Coriander seed, Kumquat, Lemon peel,
Orange peel, Angelica root, Violet root, Light floral notes, Subtle green herbs
Botanical selection and recipe development
Write one or two paragraphs describing your product or services. To be successful, your content must be useful to your readers.
For QR1
For QR1 the direction is towards lighter, fresh, and elegant botanicals. The kumquat fruit plays an important role here. Kumquat gives QR1 a distinctive citrus profile: aromatic, fresh, slightly bitter, and refined fruity.
For QR2
For QR2, the direction is more towards spicy and powerful botanicals.
The exact recipes do not need to be fully disclosed. For the case study, it is especially important that QR1 and QR2 each have their own botanical composition, while they remain recognizable together as QR Gin.
Juniper, coriander seed, cardamom, peppery botanicals, spicy roots, citrus for balance, warm spices in low dosage, green herbs.
For QR1, the direction is towards lighter, fresh, and elegant botanicals. The kumquat fruit
plays an important role in this. Kumquat gives QR1 a distinctive citrus profile:
aromatic, fresh, slightly bitter, and refined fruity.
Juniper, Coriander seed, Kumquat, Lemon peel,
Orange peel, Angelica root, Violet root, Light floral notes, Subtle green herbs
QR1 Gin
Appearance
Clear and transparent, fitting for a refined gin.
Aroma
QR1 opens light, fresh, and elegant. Juniper remains present but is supported by refined citrus aromas. The kumquat gives the nose a unique combination of fresh peel, lightly bitter citrus fruit, and soft fruitiness. Subtle floral notes make the profile elegant and gastronomic.
Taste
The taste is accessible, fresh, and balanced. QR1 has a soft spiciness, light citrus freshness, and a recognizable kumquat note. That kumquat adds a bit more excitement than regular citrus: fresh, refined, and with a subtle bitterness in the finish. Ideal for an elegant Gin & Tonic.
Character
QR1is light, elegant, and gastronomically versatile. The kumquat fruit gives this gin its own signature within the QR Gin line. A gin for guests who appreciate refinement, freshness, and subtlety.
QR2 Gin
Appearance
Clear and transparent, with a strong aromatic impression.
Aroma
QR2 opens spicier and more intense than QR1. Juniper, spices, citrus, and green
botanicals give the gin a bolder profile.
Taste
The taste is dry, powerful, and spicy.QR2has more depth and tension, with a
longer finish and a stronger botanical character. This gin holds up well alongside tonic
and spicy garnish.
Character
QR2is bold, aromatic, and pronounced. A gin for lovers of strength and
spiciness.
QR1 Gin
Appearance
Clear and transparent, fitting for a refined gin.
Aroma
QR1opens light, fresh, and elegant. Juniper remains present but is supported by
refined citrus aromas. The kumquat gives the nose a unique combination of fresh
peel, lightly bitter citrus fruit, and soft fruitiness. Subtle floral notes make the profile
elegant and gastronomic.
Taste
The taste is approachable, fresh, and balanced.QR1has a soft spiciness, light
citrus freshness, and a recognizable kumquat note. That kumquat adds just a bit more excitement
than regular citrus: fresh, refined, and with a subtle bitterness in the finish. Ideal for an
elegantGin & Tonic.
Character
QR1is light, elegant, and gastronomically versatile. The kumquat fruit gives this gin a
unique signature within the QR Gin line. A gin for guests who appreciate refinement,
freshness, and subtlety.
QR2 Gin
Appearance
Clear and transparent, with a powerful aromatic impression.Aroma
QR2opens spicier and more intense thanQR1. Juniper, spices, citrus, and green
botanicals give the gin a bolder profile.
Taste
The taste is dry, powerful, and spicy.QR2has more depth and excitement, with a
longer finish and a stronger botanical character. This gin holds up well alongside tonic
and spicy garnish.
Character
QR2is bold, aromatic, and distinctive. A gin for lovers of strength and spiciness.
The end result: two gins, one strong restaurant brand.
QR Gin shows how a restaurant can develop its own drink concept and thereby
enhance the guest experience. For Bert Wets and Restaurant Le Dauphin a
own gin line was created with two distinct characters: QR1 and QR2.
QR1 received anelegant, light, and gastronomic signature, with kumquat as
the distinguishing citrus botanical.. QR2 was developed as the more powerful and spicy
counterpart.Together they form a line that fits well with the restaurant bar, the fine dining
setting, and the personal vision of Bert Wets.
For Brouwhoeve is QR Gin a strong portfolio case in which brand strategy, brand design, bottle
presentation, label, and commercial positioning come together.
For Brouwhoeve
Distillery it is a great example of artisanal gin production in collaboration
with a restaurant that places quality and experience at the center.
QR Ginis therefore not an anonymous private label gin. It is its own gin brand with a story, a place, a flavor direction, and a clear function in the restaurant.
Want to have your own gin made for your restaurant?
This case study shows how Brouwhoeve helps restaurants, hotels, bars, and hospitality brands
in developing their own gin. From the first idea to brand story, from bottle and
label to flavor profile and production: each component is tailored to the concept, the
target audience, and the way the drink is served.
Brouwhoeve collaborates with artisanal producers such as Brouwhoeve
Distillery. This way, concept, design, and content come together in one professional
end product.
A proprietary gin can be used as:
+ Signature Gin & Tonic
+ House aperitif
+ Restaurant product
+ Bottle sales
+ Corporate gift
+ Limited edition
+ Tasting product
+ Private label spirit
The end result: two gins, one strong restaurant brand.
QR Ginshows how a restaurant can develop its own drink concept and thereby enhance the guest experience. ForBert Wets andRestaurant Le Dauphina own gin line was created with two distinct characters:QR1andQR2.
QR1received anelegant, light, and gastronomic signature, with kumquat as the distinctive citrus botanical.. QR2was developed as the stronger and spicier counterpart.Together they form a line that fits well with the restaurant bar, the fine dining setting, and Bert Wets' personal vision.
ForNewSpiritsQR Ginis a strong portfolio case in which brand strategy, brand design, bottle presentation, label, and commercial positioning come together. een sterke portfolio-case waarin merkstrategie, brand design, fles
presentatie, etiket en commerciële positionering samenkomen.
ForBrouwhoeve Distilleryit is a beautiful example of artisanal gin production in collaboration
with a restaurant that places quality and experience at the center.
QR Ginis therefore not an anonymous private label gin. It is a unique gin brand with a story, a place, a flavor direction, and a clear function in the restaurant.
Would you like to have your own gin made for your restaurant?
This case study shows howNewSpiritshelps restaurants, hotels, bars, and hospitality brands
in developing their own gin. From the initial idea to brand story, from bottle and
label to flavor profile and production: each component is tailored to the concept, the
target audience, and the way the drink is served.
NewSpiritscollaborates with artisanal producers such asBrouwhoeve
Distillery.This way, concept, design, and content come together in one professional
final product.
Private label gin
With Bert Wets from Restaurant Le Dauphin in Moraira developed Brouwhoeve the QR Gin line:
two private label gins with a clear difference in character. QR1 was developed as a light,
efined and elegant gin, with kumquat as a distinctive citrus botanical. QR2 received a
stronger, spicier and bolder profile.
Bert Wets was leading in concept, brand design, design, label, bottle presentation and
commercial positioning. For the artisanal production, collaboration was done with
Brouwhoeve Distillery in Benissa. The result is a unique gin line that fits the
gastronomic experience of Le Dauphin and the personal vision of Bert Wets.
Short summary for the top or
bottom of the page
WithBert WetsfromRestaurant Le Dauphin in MorairadevelopedNewSpiritstheQR Gin line:
two private label gins with a clear difference in character. QR1was developed as a light,
efined, and elegant gin, with kumquat as the distinctive citrus botanical.QR2received a
stronger, spicier, and bolder profile.
Bert Wetswas leading in concept, brand design, design, label, bottle presentation, and
commercial positioning. For the artisanal production, collaboration was done withBrouwhoeve Distillery in Benissa.The result is a unique gin line that fits the
gastronomic experience of Le Dauphin and the personal vision of Bert Wets..
QR Gin is a private label gin line that was developed for Bert Wets of Restaurant Le Dauphin in Moraira.. The line consists of QR1 and QR2, two gins with clearly different flavor profiles.
Bert Wets developed the concept, the positioning, the brand design, the label, the bottle presentation and the commercial appearance.Brouwhoeve with Brouwhoeve Distillery provided the artisanal production and distillation.
QR1 is developed as a light, refined, and elegant gin. QR2 is stronger, spicier, and bolder in character. Together they form one recognizable QR Gin line.
QR1 Gin is distinguished by the use of kumquat. This small citrus fruit gives the
gin a fresh, aromatic, and slightly bitter citrus profile. As a result,QR1 has more depth and
refinement than a standard citrus gin.
QR Gin is developed for Restaurant Le Dauphin in Moraira, led by Bert Wets.
The gin line fits the fine dining experience, the restaurant bar, and the premium appearance of Le
Dauphin.
According to the Brouwhoeve publication,QR1 won silver and QR2 won bronze at the International Spirit
Challenge of 2022. Please check before publication if these awards can still be mentioned exactly as such
in commercial communication.
Yes. Brouwhoeve develops private label gin and other spirits for restaurants, hotels, bars,
retailers and brands. In addition, Brouwhoeve guides the process from concept and brand design to
bottle, label, flavor profile and production.
A custom gin can be used as a signature Gin & Tonic, house aperitif,
bottle sales, corporate gifts, tasting product, limited edition, or private label spirit.