SHOTT this month showcased its products at New Zealand Trade and Enterprizes' Food Connection Exhibition in Seoul.
Shott, which is in the initial stages of entering the Korean market, was one of a select group of 19 companies to exhibit.
"The show went really well and we had some really good feedback," said Simon Walsh, the President of Tiwi Trade, SHOTT's Korean agent and partner. "Lemon Honey Ginger was the most popular followed by the Blackcurrant Honey."
Sunny Myung,Tiwi co-President, who helped host the exhibition, said a good number of retail outlets and hotels showed interest in SHOTT's products with many asking when it would be available. She noted that in the highly wired country, a lot of influential bloggers were present at the show.

 SHOTT  Beverages not only made it into this year’s 2011 Deloitte Fast 50 Awards but joined a select group of just 16 companies that were returned from the 2010 awards.  
The Fast 50 Index ranks businesses according to their revenue growth over the past three years and sets the benchmark for high-growth businesses in New Zealand. SHOTT recorded average annual revenue growth of 146% over the past three years.
The Fast 50 created 1502 jobs in the past three years and SHOTT has played its part.
Thank you to all our customers, staff and suppliers who played their part in this achievement.
SHOTT Joint Chief Executive Tami Louisson below receives the award.

.

The Dominion Post newspaper today recognised Shott's placement in the Deloitte Fast 50 Awards for the second year in succession together with it being a finalist in the Wellington Gold Awards.

In the article, http://www.stuff.co.nz/business/industries/5958807/Fruits-of-their-labour-bring-Shott-of-success Joint Chief Executive Richard Plimmer said Shott has been mulling producing a hot chocolate. The powdered brown stuff we buy in supermarkets is not the real deal, he says, and the Wellington coffee and fruit syrup manufacturer can do better. "The stuff in supermarkets is actually hot cocoa. I've always had a vision of being able to create a liquid version of a bar of chocolate."

If it comes to fruition the product will join an ever-expanding range of products made in Shott's Lower Hutt plant.

The focus is on hot drinks but most of its products can be consumed as hot or cold beverages. Unlike its competitors' offerings, Shott's products are not pasteurised – so customers can smell and taste the fruit juice in its juice syrups, which also have a higher percentage of fruit, he says.

Shott uses New Zealand ingredients, including South Island honey and ginger from Auckland, when it can, but sources others, such as passionfruit juice, from overseas. The most popular product is still its lemon, honey and ginger syrup, which accounts for about 40 per cent of the one million bottles the company is producing a year.

Sales of the lemon and honey concoction doubled after Shott began selling it in pharmacies in winter last year, Plimmer says. "You can't make claims about these things, but it's almost a miracl product. We get pregnant women ringing us up saying it's fantastic for morning sickness, we get cancer sufferers saying it's the only thing they can keep down. "It's a marinade, it's good with whisky and gin. I tell people they should just bathe in it to get the all-over experience."

SHOTT is now producing its fruit and coffee syrups in a cute 250ml bottle aimed at the gift market – either as single bottles for hampers, or in stunning three-packs.
Emphasis on outstanding design and presentation reflects SHOTT’s belief that  packaging should match the quality of the ingredients inside.

Our insistence on premium style hasn’t stopped us offering the packs at a highly attractive recommended retail price of $29.95. The RRP for the single bottle is $7.95.
The giftpack options, each containing three bottles, are:
• Stimulate – Café Syrups – Vanilla, Caramel and Chai Latte
• Indulge – Fruit Syrups - Tahitian Lime, Passionfruit and Cranberry & Lime
• Celebrate – Cocktail Syrups – Strawberry, Tahitian Lime and Passionfruit
• Revive – Hot Fruit Syrups - Lemon Ginger & Honey, Spiced Berry and Honey Blackcurrant
• Soothe – Manuka Honey Syrups – Kiwifruit & Honey, Lemon Ginger & Honey and Blackcurrant & Honey.
SHOTT dispatches the giftpacks in outers of 8 (any combo), while single bottles come in cartons of 8 bottles with 3 cartons per outer.

Order Direct: direct@shott.co.nz

SHOTT Beverages has won the 2010 Deloitte Fast 50 award for the fastest growing manufacturer in the Wellington region.

Entering the contest for the first time, SHOTT was thrilled to be ranked 18^th nationally in the Deloitte Fast 50 Index showing 394% revenue growth over the past 3 years. Petone-based SHOTT Beverages manufactures high-quality real juice and coffee syrups.

“This success is all down to our loyal customers and staff,” says SHOTT Managing Director Tami Louisson. “The award is great recognition for our customers who support a small New Zealand company that’s passionate about making innovative, products that taste and look great.”

“It’s been a tough year for many people but we plan with further support to continue to grow and supply products of high integrity and value for money.”

Fast 50 companies in the 10 years the contest has been running, have contributed $9.5 billion to the economy and created 21,500 jobs, Deloitte’s Matt McKendry, Fast 50 programme leader, told attendees at the Wellington award function.

McKendry said firms made the Fast 50 because they got basic business principles right. "They identify a niche in the market place and really, really focus on it."

Catch some of the things Fast 50 winners including Tami Louisson, say about their passion for their business on:

http://www.youtube.com/watch?v=ZilNNskMTWU

By NICK CHURCHOUSE - The Dominion Post | Monday, 17 March 2008

ROBERT KITCHIN/Dominion Post

Shott Beverages is about as classic a business story as you can get. Find a product; do it better, smarter and prettier than the competition; make it yourself and undercut the market.

Realising New Zealand cafes relied on imported syrups for coffee flavouring, Shott directors Tami Louisson and Richard Plimmer set up a co-owned business working out of the Nectar Juices plant in Petone to offer a better product.

Coffee syrups, largely supplied to New Zealand by French company Monin, are designed very sweet for American palates, their largest market.

Tailoring the product to suit regional tastes fitted with the small start-up, and being locally made and cheaper gave them an easy sell over the competition.

A conversation led the company, keenly tuned to opportunities, to start making a lemon, ginger and honey mix, something cafes made themselves.

Natural ingredients, including a custom blend of South Island clover honey, gave the product the taste Ms Louisson remembered from her childhood in Israel, and a little experimentation with the blend made it look good, too.

Within months rival beverage company Charlie's had come up with a similar line, Mr Plimmer said, but it could not match their finished product.

Using quality ingredients meant the lemon, ginger and honey drink did not last forever, turning some retailers off. "I tell them it is something to be proud of. The freshness is an asset," Mr Plimmer said.

With Nectar Juices being owned by Ms Louisson and her husband and already set up for bottling, Shott Beverages keeps production in-house, maintaining control and carving off margins that would otherwise go to outsourcing.

Now used in about half of Wellington's cafes after just 18 months on the market, Shott has $600,000 in turnover - and the business pair plan to crack $1 million by mid year. "And we'll probably double in size every year for the next five years," Mr Plimmer said.

The lemon, ginger and honey product has spawned some interesting opportunities, with the odd misunderstanding opening up ideas to use it as a marinade or a mixer for gin and vodka.

For now, Shott is content if everyone turns it into a hot toddy to ward off winter ills or to replace their morning coffee.

"People are definitely moving to alternatives to the daily caffeine fix," Ms Louisson said.