Passoa

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Passoã is a liqueur brand from the French spirits manufacturer Rémy Cointreau . The original Passoã is made from passion fruit juice as well as fruit and herbal extracts and has 17% vol . In the meantime there are also other flavors (mango, pineapple, coconut), which are also offered in the characteristic black bottle.

The passion fruit liqueur Passoã was deliberately developed in 1986 by Cointreau SA (now Rémy Cointreau ) as a fruity liqueur with a low alcohol content in order to better suit modern drinking habits. This was followed by the Passoã Mango flavor and, in 2007, the Passoã Pineapple (pineapple) and Passoã Coco (coconut) varieties . According to the company, Passoã contributed 10% to the total turnover of the liqueur division in the 2006/2007 financial year.

Passoã is enjoyed pure, but also goes well in tropical cocktails with spirits and fruit juices. An online survey of young Swiss people showed that Passoã is more popular with women and is more likely to be used by this group (31%) than by men (17%) for self-mixing "often or always". According to this survey, Passoã has the largest share of users in the youngest target group recorded: almost 40% of 17–18 year olds mix frequently or always with Passoa (for comparison vodka: 64%), but only 12.5% ​​of the 25– 26 year olds.

Web links

Individual evidence

  1. a b Rémy Cointreau Annual Report 2006/2007 ( memo of November 13, 2008 in the Internet Archive ) (accessed on April 11, 2008)
  2. a b Market study and survey of young adults on the consumption of alcoholic mixed drinks (alcopops) - Results report (PDF) ( Memento of the original from February 22, 2014 in the Internet Archive ) Info: The @1@ 2Template: Webachiv / IABot / www.fhnw.ch archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. prepared by the University of Applied Sciences Northwestern Switzerland on behalf of the Federal Office of Public Health , February 2008, p. 83 (accessed on April 11, 2008)