#42below

[elyahnabgrad604]

Creatives from NZ

Founder + creative director of DDMMYY

Has won 40 + creative industry awards

Based in Ponsonby

Has worked with some of NZs most memorial brands: Boring milk, 42below, serious popcorn, stolen rum ect.

Art director for metro magazine

Formed McCarthy in 2008

Was on the board of the designers institute of New Zealand

2021 got a visual communication degree at Ara

2023 left McCarthy studio in the hands of Mattew Kitto

PDINZ member

Editorial director for island magazine

Chief of New magazine

Founded art dept in 2021

Founded slamxhype in 2003

has worked in Auckland, Sydney, London and New York

Is based in Auckland, New Zealand

uses print and digital platforms

Founder + creative partner of sea change

Has been on the judging panel for NZ Best design awards, D&AD, New York Young Guns.

From Auckland, New Zealand

Sea Change has won over 50 design awards

Worked in London before founding Seachange

Graphic designer/ videographer/ photographer

From Tauranga

Founder of Champagne Sorbet

Founder of Launch day studio

New Zealand surfer

Studied design in Dunedin

22 years old

Born in Auckland, NZ

Studied at AUT (2010-2012)

Graphic designer for The Spinoff

junior/ young graphic designer

from Auckland, NZ

Studied bachelor of design at AUT

Intern at strategy design + advertising 2015

Is a currently a graphic designer at In-house studio

Has won best awards for student and academic graphics

Photographer

fashion photographer

has photos featured on manual magazine + the skateboarders journal cover

is self-emplyed

has shot Road By Karangahape, stolen girlfriends club, dress rentals ect.

is based in long bay, Auckland NZ

had a pervious job as a marketing manager

Founder of beach brains

surf inspired street wear label

love for photography

Based in grey lynn, Auckland

uses scanners, studio set-ups and point-and-shoots

works along side with sub-genre studio

is a surfer

A CREATIVE STUDIO STRENGTHENING BRANDS THROUGH CUSTOM AND UNIQUE CAMPAIGNS, CREATIVE ASSETS AND STRATEGIES.

BESPOKE CONTENT: DOCUMENTARY, ORIGINAL SERIES, SHORT FILMS, GRAPHIC DESIGN, ANIMATION

[skip2beat]

Always pushing - always improving and always smiling.. Another year ticks over 42 and only getting better.. www.skip2beat.com - - - - - - - #wellness #weightlossjourney #fatloss #beastmode #cardio #skipping #hiitskipping #hiit #hiitworkout #jumprope #happybday #wejump #jumpropeworkout #fun #fit #fitnessmodel #fitnessaddict #fitnessapp #42below 😂 https://www.instagram.com/p/B77nx9NgUk8/?igshid=1u0xxqvfhdcbz

[losephjones]

Drinking... #IssaMix #42Below

[coqi]

The family keeps growing #greygoose #42below #tanqueray10 #tanqueray #BombaySaphire @newbrewbar (at New Brew Bar & Restaurant)

[tomzyankali-blog]

Es ist mal wieder soweit, auch die Zyankali Bar wird älter...⠀ Feiert mit uns eine aromatische und musikalische Reise durch 26 Jahre Berliner Nachtleben, rührend handgeschüttelt von unserem Barteam und musikalisch in der Dance-Area unterstützt von DJ Jolly (Schwarzes Berlin).⠀ ⠀ Freundlichst unterstützt von #42Below, #Appleton, #Bacardi & #BombaySapphire⠀ #Vodka #Gin #Rum #Absinth #Mescal #Tequila #Cocktail #Bar #Mixology #nightlife #visitberlin #berlin #kreuzberg https://buff.ly/2vOLEIg

[workofyoung-blog]

42BELOW 런칭 브로셔. 2010 

편집디자인

[artplusbusiness]

42below Vodka - soap

[sebastiengrey]

The Friday cocktail this week is a #freedom #johndalycocktail. A refreshing watermelon lemonade made with blueberry infused #42below vodka. A perfect way to start the holiday weekend. #bespoke #bespokesuit #bestsuitinnyc #strictlybespoke #unitedstates #american #usa #unitedstates #july4th #4thofjuly #42belowvodka #menswear #menstyle #mensfashion #fashion #modernmenswear #newyorkcity #summerstyle #summerfridaynyc #summerfriday #holiday #menssuits #vegan #veganrecipes #sebastiengrey (at Sebastien Grey Clothiers)

[priteshpnc]

View this post on Instagram

A post shared by Prite$h Chetty ™ (@priteshchetty)

Some @42below to drown out a below average day. . . #letsgetdrunk . . . #42belowvodka #vodka #vodkashot #drunk #shots #NewZealand #newzealandvodka #nz #nzvodka #drinks #vodkasofinstagram #like #love #follow #photooftheday #video #videooftheday #Nadi #fiji #cheers #day120 #42below #below #drinkoftheday #drinksofinstagram (at Nadi) https://www.instagram.com/p/B_jnJn-p5Iq/?igshid=40yt0ig72mgp

[its-lifestyle]

What exactly is sustainable bartending? Is it just about doing away with the straw at your bar or recycling your waste?

Not even someone like Tom Egerton, who has been championing the concept of sustainable bartending for years, can tell you the exact meaning of the phrase.

“It’s something that is quite difficult to work out. It’s a catch-all phrase for a lot of different things. It comes down to ethically sourced ingredients, being mindful of your effect on the environment,” he says.

“It’s about understanding where your ingredients come from, whether it’s the produce or spirits, aligning yourself with companies that do good, advocating for responsible and ethical practises.”

Hmm … that seems like a lot to think about if one were to try and practise sustainable bartending at their bars.

“Well, sustainability isn’t just ONE problem – it’s tens of thousands of little problems that need thousands of little solutions. So it’s a matter of breaking down and working out what it actually looks like and addressing the individual problems,” he says.

Egerton is a passionate and well-known advocate for sustainable practises in the world of hospitality, and has even given a TED Talk on the subject before. It is an issue he started getting into during a stint at the Potato Head bar in Hong Kong in 2017.

“Before I moved to Hong Kong, I joined a cocktail competition based around the idea of more green operations (the 42Below Cocktail Earth Cup in New Zealand) and that sort of challenged bartenders to create a cocktail that was more ethically minded,” he recalls. “Then when I joined Potato Head, it was a big part of the company’s ethos to be more green and reduce carbon footprint.”

He is currently attached to bar consultants and spirits distributors Proof & Co, and he was in town recently to conduct a guest shift at Bar Trigona, Four Seasons Hotel Kuala Lumpur, as well as a masterclass on sustainable bartending and a media tasting of vermouths by Mancino Vermouth.

Egerton was at Bar Trigona Four SEasons Hotel for a masterclass on sustainable bartending and to conduct a tasting of Mancino Vermouth with the media. Photo: Wholly Spirits

So, if you’re a bar owner or bartender, what should you be looking to change in order to be more sustainable?

“It’s very different from place to place. The reality is, what you can do and what works changes from city to city, country to country,” he says.

However, the objective of it is the same – to minimise the carbon footprint of your venue.

“Whether it’s sourcing for local ingredients, recognising what waste you’re generating and how much, the first step is to understand where you are in that cycle yourself,” Egerton says.

That first step is usually the hardest, according to him, as the issues can start piling up and look overwhelming once you start taking a closer look at them.

“When you start, you might get a sense of this impossible, huge monster of a journey that can’t possibly be tackled. But what you need to do is break it down to individual components and address them one by one,” he explains.

Tom Egerton’s Coffee Cacao was made with raw cacao sourced from a farm in Pahang, as well as cold brew coffee kombucha, Mancino Rosso Vermouth and tonic water. Photo: Wholly Spirits

Egerton says one of the best places to start is by taking a look at where you get your produce and ingredients from.

“One of the biggest sustainability issues bars have is with citrus and fresh produce. The carbon footprint for making sure we have citrus all year round is huge. It’s less so in the tropics, but can you imagine needing limes in December in Sweden?” he explained.

“But that’s just the popularity of certain styles of drinks. While consumers enjoy those drinks, it’s also part of our responsibility as bartenders to maybe find better solutions.”

During his visit to Malaysia, Egerton joined the team from Bar Trigona and craft spirits importers Wholly Spirits for a visit to a farm in Raub, Pahang, owned by local artisanal chocolatiers Chocolate Concierge, where he foraged and sourced for local Malaysian ingredients to use in his drinks at the guest shift.

The result was a menu of vermouth-based drinks that used locally-sourced cacao, and local fruits like rambutan, pandan, duku langsat and passion fruit, among other ingredients.

According to him, bartenders should get into the idea of “drink local, think global”, and try to find ingredients that are produced locally, and not on the other side of the world.

“Think about it – do you really need raspberry shipped from Amsterdam, or is there something you can work with locally that can replace it? Can you get something that is made here rather than shipped from the other side of the world? Or do you even need to make that raspberry cocktail in the first place?” he says.

Egerton also recommends looking at how the produce is being delivered to your bar. For instance, does it come in plastic bags that are then thrown out every day? How about getting plastic boxes with the bar’s name on them so suppliers can use those to deliver the produce instead of using single-use packaging?

“If a producer says they don’t want to do that, you can just say you’ll take your business elsewhere. You’ll be surprised how quickly people change their minds when you tell them that!” he says with a laugh.

And finally, the million-dollar question: does doing away with straws actually help?

Well, yes, he says, but adds that the no-straw movement has become such a huge sticking point for so many people that it’s become the only thing people tend to focus on.

According to Egerton, the use of straws is just one thing in the larger scale of things.

“It’s a great starting point, because bartenders use so much of them. If you make five gin and tonics, that’s five straws! The straw has become a symbol (for sustainable bartending), and it’s also easy for people to understand the issue.”

“However, it’s not the ONLY issue. It’s a great starting point, we all know about the straws now. So what’s next? We can’t be just about the straws and not change anything else,” he laments.

“Obviously there are some things you can’t change – imagine me going to Mexico and telling them, it’d be good for the planet if you let us make tequila in China! But that’s okay – you don’t need to change everything. There are little things you can do as a bartender, and bigger things that companies can do to be more responsible. You just need to be more agile and open to changing your mindset about things.”

Michael Cheang loves seeing (and tasting) more local ingredients and flavours in the cocktails at Malaysian bars. Drop him a note at the Tipsy-Turvy Facebook page or follow him on Instagram (@MyTipsyTurvy).

from Food – Star2.com http://bit.ly/2GqhGjK

[missnevainc]

Bacardi Announces Annual Good Spirited Awards for Environmental Sustainability Gains Winners reduced #emissions, #water use, #energy, and increased #recycling and #savings @bacardiusa #goodenergy #drinkstagram #tequilas The 42BELOW vodka brand “upcycled” empty bottles to make highball glasses and #ecofriendly planters, saving 2,200 bottles from landfills to take the top honor in the category of New #BrandInnovation /Activity in the latest Bacardi Good Spirited Awards. 💡#cleanair #oxygen #distillery #upcycle @bombaysapphireus #rum #vodka #planters #highballglasses 📰 Full Details: https://elitedivasfashion.blogspot.com/2018/05/bacardi-announces-annual-good-spirited.html?m=1

[kewarrabeachpharmacy]

Tweeted

Metal Eco Straws at The Pier Bar. Available with the purchase of feature cocktail - Green As Bro* Start to make a change today... *42Below Feijoa vodka, Midori, lemon & Tiki Thai bitters - Delicious! #ecostraw #nostrawnomore #thelaststraw #makethechange pic.twitter.com/9ydYIFN1U5

— The Pier Cairns (@ThePierCairns) March 30, 2018

[aucreativenetwork]

Some of our family are part of @bside.gallery exhibition this Friday night. 💙💚💛❤💜 . . . . . 🌴🐅🎶 F R I D A Y 🎶🐅🌴 We’re dusting/drying off our dancing shows, letting the mammals out of their cages and ready to get down, get down! Let’s end the year on a high and kick off summer with the ultimate group exhibition and party JUNGLE BOOGIE this Friday at the gallery from 6pm. Huge thanks to @bboytofu and @fazzari for helping out with this one, and to our rad sponsors @younghenrys & @42below!! #jungleboogie #endofyear #party #groupexhibition #fitzroyart #fitzroytodo #melbourneart #melbournegalleries #melbournetodo #melbourneevents #kingsonly #younghenrys #42below #fitzroy #BSIDEgallery #repost #BrunswickSt #fitzroyality #melbournecreativenetwork #aucreativenetwork #melbourneexibition #fitzroyexhibition — view on Instagram http://ift.tt/2iclRUr

[yorkshirewines]

Top Rated Vodka by (90-95) Points - #Wine #Enthusiast: The 42 Below facility is located next to an Aa rated deep water spring, which allows the distiller to access clear, pure, New Zealand spring water. Using this flavorful, almost sweet, water as a base, 42 Below is a smooth, rich spirit with soft notes of slate, aniseed, and rye. 42BELOW Vod Squad #Vodka #42BELOW #Sale #Yorkshirewines http://ift.tt/2uSgaQF

[lastsilospiritsgroup]

Bars in Australia and New Zealand have been collecting left behind lemons from drinks and giving them to Bacardi to make soap.

Under its 42Below vodka brand that is manufactured in New Zealand, Bacardi is collecting the used fruit and turning it into a liquid soap. Once manufactured, the lemons are returned as soap to the bars for free.

When the initiative launched in December 2016, 400kgs of fruit waste was collected and was turned into 20,000 sachets and 400 bottles of liquid soap.

It is now being rolled out in more bars across Australia and New Zealand.

[csrgood]

Introducing the World’s First Soap Made from Your Old Cocktails

42BELOW® vodka launches ‘Recycled Cocktail Lemons Eco Soap’ sustainability initiative to wash your hands and your conscious, one cocktail at a time

Press Release

Hamilton, Bermuda, January 17, 2017 -- In case you haven’t noticed, the world today is pretty much buggered. Global warming. Deforestation. Disposable forks. Plastic straws. They’re wreaking havoc on our precious little planet, and if we continue to let this happen, we’re all dead. So the good people at 42BELOW® vodka have decided to launch their own kiwi planet-saving initiative and are introducing ‘42BELOW Recycled Cocktail Lemons Eco Soap.’ The world’s first soap made from recycled cocktail lemons, and probably the odd martini olive. It’s recycling, on a sociable scale.

source: http://www.justmeans.com/press-release/introducing-the-worlds-first-soap-made-from-your-old-cocktails