On Thursday, Night all roads led to EABL new offices at Garden City Business Park for the official launch of their new liquor dubbed Baileys Delight.
Kenya Breweries revamps liqueur category with a new Baileys Delight
The Baileys Delight is best served chilled
The Kenya Breweries Limited unveiled a delicious liquid “Baileys Delight” that blends cream and the luscious taste of African honey to offer a unique taste experience. The product is from the makers of Baileys Original Irish Cream.
Speaking during the launch, Kenya Breweries Limited’s Managing Director, Jane Karuku stated that Baileys Delight launch reinforces the company’s commitment to breakthrough innovation that will expand consumers’ experience within the beverage alcohol market.
“Innovation is a key pillar of our growth strategy: we are innovating constantly and at scale in order to address changing tastes and preference across a diverse category of consumers in the Kenyan market. We are excited about Baileys Delight.”
She added: “Innovation brands have significantly contributed to KBL’s business growth in recent years: in the half year to December 2019, Innovations grew by 50% and now contribute 17% of the company’s sales.”
KBL’s Head of Innovations Joyce Kibe added that the company continues to innovate at scale to serve changing consumer taste profiles through exciting propositions. The innovation will appeal to aspirational male and female consumers.
The Baileys Delight which has a 15% alcohol by volume (ABV) will be available in bars, restaurants, supermarkets and Jumia Party ecommerce platform.
The Baileys Delight is best served chilled. The cream is available in 750 ml bottle and 350ml bottle packs, retailing at a recommended price of KSh 1,350 and KSh 650, respectively.
Kenya is the second market across Diageo to launch Baileys Delight after Guinness Nigeria.
Baileys Delight is the latest innovation in the EABL portfolio since the launch of Sikera cider, Hop House 13, Guinness Smooth, Red Star Vodka and Tusker Premium Ale brands launched in 2019.
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