What happens at kukki What's behind the scenes? We don't have the world's longest bar, a handful of bartenders working shifts to mix the best cocktails in town for you. Sorry for the disappointment. However, a lot of things are done by hand in our production facility.
People and machines
We make no secret of the fact that our production cannot be carried out without machines. These were specially developed by our kukki Nerds designed and built. Perfectly tailored to the individual kukki Production process. Right from the beginning, the idea of a ready-to-serve cocktail with ice in a bottle had to be overcome. No machine developed up to that point could meet our requirements.
The tech nerds in kukki team
Josef Klemm, nicknamed Sepp, is the heart and brain of kukkiHe began his first attempts at making cocktails with ice in a bottle early on. The first cocktail was sold over the counter at an air show. In the last few meters of a bar, Sepp and his friends offered his specially crafted cocktails to guests of the Benediktbeuern Gliding Club.
Business was good, and people were enthusiastic about the idea. Only the implementation left much to be desired. It's hard to imagine this, walking through the hallowed production halls today. But – true story – the first kukki CocktailThey were produced in the workshop of the parents' farm. The ice was frozen in plastic bags and then crushed with a hammer. However, these first attempts were still a long way from being an innovative implementation.
As a mechanical engineer, Sepp developed a more efficient solution. He constructed ice molds himself and conducted initial long-term tests. One of the first kukki Patents was born – cylindrical ice cubes! kukki Since then, ice cubes have been pressed particularly tightly so that the cocktail becomes liquid when thawed, but the ice remains frozen. During his second degree in electronics, Sepp met another tech nerd with a love for cocktails. None other than our radiant Saif Hamed! Together, the two designed an entire machine system for the kukki Production.
From rough diamond to kukki Cocktail
The bottle blanks are lined up perfectly straight, ready to begin their journey to your freezer. A crane transports them from a pallet to the conveyor belt. The bottles are then kukki Label stuck on. Only authentic with the Iglu 😉
From there, they undergo a rinsing cycle for the final cleaning of the bottle's interior. Gripper arms guide them upside down in a circular motion over the water system. Some of the machines resemble a carousel at a fair. Fun in production, fun in enjoyment!
In the next step, the cylindrical ice is poured into the cocktail bottles in well-portioned portions. Our production process is precisely timed, as the ice must retain its shape and not melt. Fresh ingredients such as berries, peppermint leaves, or cucumber pieces are then added by hand. The cocktail bottles are quickly filled. They ascend a carousel-like platform and return, filled with the kukki-Cocktail mix made from high-quality alcohol, liqueurs, and fruit juices, back onto the assembly line. They are mechanically sealed with crown caps.
This is followed by concentrated man power – our dearest Bernd grabs the kukki Cocktails by hand into cartons and transported to the cooling system. There the finished cocktails are cooled to -18°C cooled and frozen. Once frozen, they are ready for delivery.
We are so proud of the development of the kukki CocktailsFrom our parents' farm workshop to this size. A lot of heart and soul, sweat, maybe even a tear or two, abandoned plans, and successful implementations go into our production machines.
