"Great, finally a warm beer!" said no one ever. Especially not kukki inventor Josef "Sepp" Klemm.
At some point he just had enough of boring drinks and invented a drink that had ice in the bottle: kukki cocktail

Sepp still likes to remember the first cocktail sale: "It was at the aviator festival of the Benediktbeuern gliding club - who doesn't know it 😉 - we had the last meter in the corner of the long bar to ourselves and the response was overwhelming".

Amazon, Apple and Google started in a garage - kukki saw the light of day in a small workshop on Sepp's parents' farm. Success was almost pre-programmed. At that time, the ice was broken up with a hammer so that it would fit into the bottles - today it is pressed extremely tightly using a patented process. The result: when thawing, only the cocktail becomes liquid, the ice remains ice.

Sepp Saif met Rudi in 2013. Both were looking for something solid and so they founded their own company in 2014: Hallo kukki GmbH! Unfortunately, they haven't been able to toast to that with an original kukki cocktail, because it didn't exist until two years later in August 2016. Just like the third founder, Andy "The German" Romanowski. Andy was an old friend of Sepp's and made the dream team complete.

Another milestone: In December 2016, the first Edeka store added kukki to its range. The official start of our groundbreaking success story (hey, we never said we were particularly humble!). Of course, the team grew with the success and meanwhile fifteen great people work in development, production, logistics, marketing and in the back office. Surprisingly sober most of the time.

Straight as a die, the bottle blanks are lined up and ready to make their way into your freezer. They are transported from a pallet onto the assembly line using a crane. The bottles are then stuck with the kukki label. Only really with the igloo 😉

From there they go through a rinsing cycle for the final cleaning of the inside of the bottle. To do this, they are guided headfirst in a circle over the water system by gripper arms. One or the other machine is like a carousel at the fair. Fun to produce, fun to enjoy!

In the next step, the cylindrical ice cream is poured into the bottles in good portions. Our production process is precisely timed, because the ice cream should keep its shape and not melt. The fresh ingredients such as mint leaves or lime pieces are then added by hand. The cocktail bottles are quickly filled. You climb up a merry-go-round-like gallery and return to the conveyor belt filled with the kukki cocktail mix of high-quality alcohol, liqueurs and fruit juices. They are mechanically sealed with crown caps.

This is followed by concentrated manpower - our team packs the kukki cocktails into boxes by hand and puts them in the cooling system. There, the high-quality ready-made cocktails are cooled down to -18°C and frozen. As soon as they're frozen, they're ready to ship.

We are so proud of the development of the kukki cocktails . From the parental farm workshop to such a size dimension. A lot of passion, sweat, maybe a tear or two, discarded plans and successful implementations are in our production machines.