Wine and Spirits Tax Eliminated Permanently

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FEATURES

16 Local Focus The trial wine and spirits sales tax elimination is now permanent in the Ocean State.

18 Retail Review Out of its historic location, Wickford Package Store grows with the times.

21 Industry Accolades 16 Rhode Island on-premise wine lists gain notoriety. 28 Women to Watch Eight bartenders at the forefront of women’s leadership behind the bar.

36 Cider: the Quiet Boom While still enigmatic, hard cider is winning converts and gaining visibility. 18

28 36 September 2015 RHODE ISLAND BEVERAGE JOURNAL 3 SEPTEMBER2015

40 Raising Their On-Premise Game Savvy California suppliers are getting creative with restaurant-targeted labels.

42 Trending Red, White & Blue This year’s Vinexpo put the USA on top of the wine world. 40 48 Turning The Market TY KU Sake taps into booming yoga market.

50 Coastal Creative Caswell Restaurant Group is making the Boston suburbs a mecca for cocktails.

50 48 DEPARTMENTS 5 Market Point 20 Wine Buzz 26 Serving Up / Talkin Tech 6 News Front 22 On Premise Advice 46 New Products & Promotions 10 Around Town 24 Beer Column 17 Association News 25 The Find HOW BEER, WINE LIQUOR BRAND INDEX BEER BRAND INDEX AND SPIRITS WINE BRAND INDEX SHOPPING NETWORK Page 1a GET TO THE THE INDEX MARKETPLACE The largest compilation of beverage alcohol price and brand information.

4 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access RHODE ISLAND BEVERAGE JOURNAL Say goodbye to summer and hello to fall. Use this month’s VOLUME o 79 N 9 SEPTEMBER 2015 issue to stay on top of the latest trends and brands. The { ISSN 0035-4652 } forecast calls for steady sales.

PUBLISHER GERALD P. SLONE [email protected] ° The annual “bartenders to watch” issue offers a timely twist: women at the forefront of the field. The “Elite Eight” for 2015 includes talent from LA, Seattle, EDITOR & ASSOCIATE PUBLISHER DANA SLONE San Francisco, Chicago, Washington, DC, Denver, Dallas and NYC. [email protected] Global trends are gleaned from Vinexpo, impacting local markets. DIRECTOR OF WHOLESALER SERVICES ° LAURIE BUICK [email protected] ° At home, retail customers say “good-bye” to sales tax on wine and spirits.

SUBSCRIPTION/RETAIL SERVICES BRIAN SLONE [email protected]

DESIGN EVAN FRASER [email protected]

EDITORIAL ADMINISTRATOR SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS ° A new generation of on-premise-only brands is emerging, as suppliers are RENEWALS creating special bottlings specifically for by-the-glass and bottle lists that are & distinct from their off-premise brands.

$35 FOR ONE YEAR $8 FOR SINGLE COPY $60 FOR TWO YEARS (Includes shipping and handling) ° A timely look at hard cider; it's both seasonal and trendy. Subscription includes Web portal product user ID and password ° September’s beer column looks at the ever-booming segment and its place All sales are final. in the economy.

thebeveragejournal.com 203.288.3375 ° Plus, the monthly local focus through Serving Up, Retail Review, Around Town Published Monthly By: The Rhode Island Beverage and so much more. Journal; 2508 Whitney Avenue, P.O. Box 185159; Hamden, CT 06518 is devoted to all liquor, wine and beer licensees.

Nothing may be reproduced or uploaded without written permission from the publisher. This includes articles, Don’t forget: your subscription includes online access to wholesaler portfolios pictures, pdf files, online or electronic versions. Not and pricing, product ratings, shopping lists and a whole menu of selling tools, like responsible for unsolicited material or advertising claims. creating custom selling sheets. Get your password today! The opinions expressed here are that of the individual authors and not necessarily the views of The Rhode Island Beverage Journal. We reserve the right to reject any material that is flawed due to content or design.

All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves ON THE the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 Women to Watch and Speed Rack Finalists. DO NOT FORWARD. Photographed at Dear Irving in NYC. National Coverage, Local Advantage Photograph by Andrew Kist. The Beverage Network Publications are served by: Beverage Media Group, Inc. 116 John Street, 23rd floor, New York, NY 10038 tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com

September 2015 RHODE ISLAND BEVERAGE JOURNAL 5 NEWSFRONT

CONCHA Y TORO NAMED “MOST POWERFUL will help market the brand. “Who better to launch the first WINE BRAND” Sicilian vodka in the U.S. than the ultimate Sicilian himself, Chazz Palminteri?” said Rich DeCicco, Iconic Brand CEO. Concha y Toro has been “We couldn't be happier to have partnered with Chazz on named the “World’s this important launch and very much look forward to his Most Powerful Wine significant involvement in cementing the brand throughout Brand” for the second year in a row by an independent consulting our distribution network." company, Intangible Business. Concha y Toro’s selection was based on increased areas of market share, premium price, market scope MILLERCOORS NAMES NEW LEADERSHIP and relevance. “This result is a recognition that fills us with pride as we are convinced that the Concha y Toro brand is our greatest David Kroll has been appointed the asset. This is why we work day by day in taking care of it and Chief Marketing Officer and Kevin Doyle making it grow,” said Eduardo Guilisasti, CEO of Viña Concha y as President of Sales and Distributor Toro. The brand is available in more than 145 countries. Following Operations for MillerCoors. Kroll joined after Concha y Toro, in order ranking, were Barefoot Wine, Gallo MillerCoors in 2012 and has been the vice and Robert Mondavi. president of innovation and previously served as vice president at Dyson, where David Kroll VICE PRESIDENT BIDEN APPEARS AT SKYY he led commercial operations for both VODKA FREEDOM TO MARRY EVENT U.S and Mexico regions. Kroll will replace Andy England as Chief Marketing U.S. Vice President Joe Biden made a Officer. Doyle, who was previously the special appearance at a SKYY® Vodka chief commercial solutions officer for and Freedom to Marry event in New the company, replaces Ed McBrien, who

York City on July 9 – following the is leaving after 21 years with the brewing Kevin Doyle historic Supreme Court ruling – and company. The leadership changes are applauded those in attendance for effective immediately. Kroll and Doyle will report directly to their efforts to win the freedom to Gavin Hattersley, the interim CEO of MillerCoors. marry in the U.S. Over the last two years, SKYY and Freedom to Marry U.S. CRAFT DISTILLERY AMBASSADOR EARNS have heavily promoted marriage HONOR AT TALES OF THE COCKTAIL equality through their “Toast to Marriage” campaign, combining highly publicized events, social media activations and influencer House Spirits Distillery’s relationships to create a platform for positive change. Speaking to Brooke Arthur was a packed room of more than 1,000 people at Cipriani Wall Street, named “Best American Biden reflected on the beliefs his father instilled in him from an Brand Ambassador” at early age, stating: “They love each other, it's simple.” the 9th Annual Tales of the Cocktail Spirited ICONIC BRANDS AND ACTOR PALMINTERI Awards in New Orleans OFFER NEW VODKA on July 19, 2015. The recognition is given to Brooke Arthur (center). Iconic Brands has signed a licensing a brand ambassador who demonstrates “personality in the agreement with actor Chazz Palminteri to promotion of the drink brands and the creative use” of brand be the importer of Palminteri’s BiVi Sicilian communication. “This award is particularly meaningful Vodka. Palminteri is known for his movie because it was voted on by my peers, whom I learn from and theatrical roles in “A Bronx Tale,” “The each and every day as together we move our cocktail industry Usual Suspects” and his Oscar-nominated forward. It means the world to me that they respect the work performance in Woody Allen’s “Bullets that my amazing team and I do every day,” said Arthur. Her Over Broadway.” BiVi is a newly launched, award marks the first time an ambassador from a U.S. craft 100-percent Sicilian vodka and Palminteri distillery has won the distinction.

6 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access NEWSFRONT

E&J GALLO PURCHASES HISTORIC SONOMA our partnership with Marco Simonit and Pierpaolo Sirch,” COUNTY WINERY said William A. Terlato, CEO of Terlato Wines. “Terlato’s reputation as the top luxury wine marketer in the U.S. makes E&J Gallo Winery purchased the them an ideal partner for us, and we like their principles of Asti Winery, and its Souverain brand, quality: the best fruit from exceptional vineyards in renowned located in the northern part of appellations results to insure remarkable and distinctive wines,” Alexander Valley. First established in said Simonit. 1881, the winery is one of the largest and oldest in Sonoma County. Asti CAMPARI AMERICA APPOINTS NEW Winery has 535 total acres, 275 of which MANAGING DIRECTOR are planted vineyard. The winery has the capability of crushing 35,000 tons of grapes. This purchase adds to the 12 wineries Campari America E&J Gallo own throughout California and Washington. The appointed Ugo Fiorenzo sale closed on July 31, 2015. its new Managing Director for the U.S. 375 PARK AVENUE SPIRITS NAMED IMPORTER Fiorenzo will oversee FOR INTERNATIONAL BEVERAGE USA daily operations and report directly to Jean-Jacques Dubau, the Managing Director 375 Park Avenue Spirits has been of North America. Most recently, Fiorenzo was the Senior named the exclusive United States Market Director of Gruppo Campari, and also led sales and importer for International Beverage marketing efforts for Campari Italia. He has been with Gruppo USA’s portfolio of spirit brands. Campari for nearly 10 years. “Ugo’s extensive experience The partnership began August 1. within Gruppo Campari and the alcohol beverage industry The portfolio includes craft gins, will undoubtedly position the company for continued success such as Caorunn, and single malt in the U.S.,” said Dubau. whiskies Speyburn, Old Pulteney and anCnoc, among others. “We BACARDI ACQUIRES LEBLON AND BANKS could not be happier to be chosen as BRANDS the U.S. importer for International Beverage’s dynamic portfolio of growing spirit brands,” said Norman Bonchick, Chairman and Bacardi announced it completed its CEO of 375 Park Avenue Spirits. 375 Park Avenue Spirits will acquisition of Leblon Holdings, LLC also represent International Beverage’s collection of Thai spirits: and the Leblon Cachaça brand. Bacardi Phraya Rum, Black Mask Spiced Pacific Rum and Mekhong. has served as a minority shareholder for many years. Steve Luttmann will TERLATO WINES PARTNERS WITH SIMONIT continue to lead Leblon. The terms AND SIRCH of the transaction were not disclosed. Leblon is produced at Maison Terlato Wines and Italian Leblon in Minas Gerais in Brazil viticulturists Simonit and and celebrated its 10th anniversary Sirch formed a long-term this summer. Bacardi also expanded its portfolio with BANKS partnership to create Pinot Rum. Bacardi will offer the BANKS 5-Island Rum, BANKS 7 Grigio and Friulano wines Golden Age Blend and other limited editions. BANKS Rum was from the Colli Orientali del created by founder and master blender Arnaud de Trabuc, and Friuli region of northeast was inspired by the travels of 18th-century explorer and botanist Italy. The wines will feature Sir Joseph Banks. the Terlato label and will be an extension of the Terlato Family Vineyard brand. “We are extremely pleased about

8 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access rich is always a good thing ®

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LayerCake_BM0915.indd 1 8/7/15 9:59 AM AROUNDTOWN

NARRAGANSETT JOINS IN NEW ENGLAND SERVICE INDUSTRY NIGHT

Rhode Island’s Narragansett Beer was one of many featured at Infinity Music Hall and Bistro in Hartford, Conn., where the first New England Service Industry Night celebrated hospitality and service industry workers, from bar backs to managers. The event, on July 21, 2015, was sponsored by Bacardi and Connecticut Distributors, Inc. (CDI). The 1 2 festivities included not only live music and cocktails, but also Iron Bartending-style competitions featuring Bacardi portfolio products, a blind wine tasting challenge, and drink tray carrying races. Narraganset Beer, Jack’s Abby Brewing Company, Brooklyn Brewing, Smuttynose Brewing Co., Long Trail Brewing and other New England beer vendors were pouring samples.

1. New England Service Industry Night ice sculpture. 2. Narragansett Brewing Co. of Rhode Island. 3. Server tray relay races. 3

RI HOSPITALITY ASSOCIATION APPOINTS NEW MANAGER OF GOVERNMENTAL AFFAIRS

The RI Hospitality Association (RIHA) announced that Sarah Bratko of Bristol, RI, has been appointed Manager of Governmental Affairs. Bratko brings several years of legal and political expertise to her new role. She served formerly as Operations Director for the Pell for Governor Campaign. Prior to that, she served as a law clerk in area practices and local government including: Phillips, Silver, Talman, Aframe & Sinrich, P.C in Worcester, MA; Lederberg & Blackman, LLP in Providence; the Rhode Island House Policy Office; and the Rhode Island Board of Elections. She is a member of the bar in Rhode Island and Massachusetts. As Manager of Governmental Affairs, Bratko is responsible for evaluating proposed legislation to determine its potential impact on the restaurant and hotel industries, and communicating the Association’s position on legislation to the legislative and executive branches. She is also tasked with educating and informing membership on legislative issues of importance and overseeing the Association’s Governmental Affairs Council, and managing the Association’s Board of Directors.

ALPHA DISTRIBUTING RELAUNCHES DUTCHCRAFT VODKA

Alpha Distributing is relaunching Dutchcraft Vodka with the promotion of the brand’s new label, new sizes – 375 and 200 ml – and new slogan, “Holland’s Best Kept Secret.” The vodka is made with 100-percent winter wheat, five times distilled and handcrafted in small batches.

Tim Gurney, General Manager, Ace Distributing of Connecticut and Alpha Distributing of Rhode Island with Dutchcraft Vodka.

10 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

INAUGURAL FESTIVAL BENEFITS HOSPITALITY INDUSTRY STUDENTS

The Twin River Casino Event Center hosted the first annual New England Tequila & Rum Festival in May 2015, where more than 1,300 guests attended the showcase of the latest tequila and rum products, trends and innovations. Twin River donated $2,000, a portion of the proceeds, to the Johnson & Wales University Center for Food & Beverage Management (JWU). During the 2014-15 academic year, a team of JWU students worked on behalf of Twin River as part of their Directed Experiential Education (DEE) coursework creating and executing a prelude to the festival. The event included panel discussions, tastings and a competition held at JWU. The students also recruited William Ramos, Senior Brand Master, Bacardi Corporation, to speak at the event. Professor Michael Sabitoni, Department Chair, Center for Food & Beverage Management, said the Twin River donation will also support the further professional development and education of the faculty, including a visit to the Bacardi headquarters.

Michael Petrillose, Dean of the College of Management, School of Hospitality, JWU; Michael Sabitoni, Department Chair, Center for Food & Beverage Management, School of Hospitality, JWU; Brian Warrener, Associate Professor, Center for Food & Beverage Management, School of Hospitality, JWU; and Frank Martucci, General Manager of Beverage Operations, Twin River Casino.

RHODE ISLANDERS HIT THE BIG EASY FOR TOTC

Tales of the Cocktail (TOTC) in New Orleans, Louisiana, was held on July 19-21, 2015. The annual industry event caters to the spirits industry and its professionals. Brand ambassadors, bartenders, writers, suppliers and cocktail enthusiasts from around the globe visit the French quarter of New Orleans for seminars, social gatherings, awards and cocktail competitions.

1 1. Joaquin Meza, El Rancho Grande in Providence; Ben Jones of Rhum Clément; and Marco Meza, El Rancho Grande. The Grange’s Kayleigh Speck, not pictured, won the National Clément Ti’ Punch Cup Cocktail Competition, earning a top slot to represent the United States in the Ti’Punch Cup World Finals in Martinique, the first week of March 2016. 2. Rhum Clément and a cocktail created by Marco Meza.

September 2015 RHODE ISLAND BEVERAGE JOURNAL 11 AROUNDTOWN

NEWPORT STORM BEER SPONSOR AT FOLK FESTIVAL FOR FOURTH YEAR

For the fourth year in a row, Newport Storm Beer was one of the official beer sponsors of the Newport Folk Festival held on July 24, 25 and 26 at Fort Adams in Newport. Newport Storm offered its seasonal Summer Hefeweizen and Hurricane Amber Ale to guests. Newport Storm Beer is carried by Horizon Beverage. Lagunitas Brewing Co. was also a beer sponsor at the event, available through Craft Beer Guild Distributing of Rhode Island. 1 1. Joe Welch, Off Premise Sales Representative; Brent Ryan, Newport Storm Co-founder; and Greg Haupt, Brewery Volunteer. 2. Newport Storm’s “The Black Bear” truck.

USBG RI HOSTS NATIONAL BRAND EDUCATOR FOR COCKTAIL LUNCHEON

United States Bartenders Guild Rhode Island (USBG RI) Chapter hosted Lynn House, National Brand Educator for Heaven Hill Distilleries, PAMA and Domaine de Canton at Diego’s Mexican Restaurant in Newport on July 29. House used PAMA and Domaine de Canton for a seasonal cocktail session for area bar professionals.

1. Chris Almeida, President of USBG RI Chapter and Lynn 1 2 House, National Brand Educator. 2. A Domaine de Canton creation at Diego’s Mexican Restaurant in Newport: “The Mazatlan Ginger Beer” made with Domaine de Canton and Pacifico. 3. House at the helm while USBG RI members enjoy the patio and education session.

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CONNECTICUT BARTENDERS FEATURED AT NEWPORT’S REVOLVING DOOR

On July 31, Newport’s Revolving Door hosted United States Bartenders Guild Connecticut (USBG CT) Chapter President Dimitrios Zahariadis and Vice President Carl Summa, also known as The Cocktail Chemists, for a bar takeover. Roger Gross, a previous winner of Last Bartender Standing, Las Vegas Best Bartender Competition served alongside The Cocktail Chemists for the evening. Gross, also a USBG member, recently moved to Connecticut to 1 open the Highland Brass Co. with Zahariadis and Summa in Waterbury. The three guest bartenders collaborated with house bartender Jason Kindness to create a special cocktail menu.

1. Roger Gross, Jason Kindness, Carl Summa and Dimitrios Zahariadis. 2. A cocktail creation featuring Bacardi Rum 8 Años Reserva Superio. 3. Guest Bartender Dimitrios Zahariadis. 4. Dimitrios Zahariadis with The Revolving Door’s Jason Kindness. 2 3

CULINARY CREATIONS HIGHLIGHT GREEK WINE OFFERINGS

Nick’s on Broadway in Providence hosted a Greek wine dinner on July 30, 2015. The six-course culinary experience was hosted by Ian Magiros, Certified Sommelier representing M.S. Walker and Maria Dolos, Certified Sommelier and Owner of Fiore Wine Club. The two shared 2 their Greek heritage and wine knowledge with guests. Featured wines included Domaine Skouras and Domaine Sigalas, both wines are available via M.S. Walker of Rhode Island.

1. Maria Dolos, Certified Sommelier and Owner of Fiore Wine Club and Ian Magiros, Certified Sommelier, M.S. Walker. 2. A paring with Domaine Skouras. 3. A paring with Domaine Sigalas. 1 3

Photos by Alex Krajewski.

14 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

USBG RI CHAPTER HIGHLIGHTS AUGUST NATIONAL CONFERENCE IN PROVIDENCE

On August 3, the United States Bartenders Guild Rhode Island (USBG RI) Chapter hosted a meeting in preparation for the USBG National Leadership conference held August 23-26, 2015 in Providence. Chapter President Chris Almeida lobbied the organization’s national chapter, winning the city’s selection for the conference location. Held at The 1 2 Avery, and sponsored by Lucas Bols, the meeting focused on member involvement and planning from local chapter members in preparation for the four-day event. 160 USBG members from across the country, as well as association trade professionals, are expected to attend. “The leadership conference is going to be educational, fun, a great networking experience. It’s a perfect opportunity for us to show our state off to influential beverage professional[s] from around the country,” said Almedia.

1. John Richard, Owner, The Avery and Elevated Spirits Representative with USBG RI Chapter President Chris Almeida. 3 2. Jonathan Pogash, The Cocktail Guru and BBC Nitro Coffee House with a Porter & Bols Yogurt cocktail called a “Dutch Car Bomb.” 3. Kayleigh Speck, Bartender, The Grange; Jonathan Pogash, The Cocktail Guru and BBC Nitro Coffee House; and Frank Martucci, General Manager of Beverage Operations, Twin River Casino. 4. Ben Terry, Bar Manager, New Harvest Coffee and Brent Ryan, Founder, Newport Storm Beer. 5. Stephanie Merola of Andino’s; USBG RI Member Gabriel Rodrigues; and Alexei Beratis of Inspired Beverages, Inc. 4 5

SOUR BEER SESSION TAKES CENTER STAGE

Pawtucket-based boutique production company, Chifferobe Atelier – specializing in period-inspired entertainment such as speakeasies, sideshows and circuses – hosted “Drinks with Dames” on July 29, 2015. Julian’s of Providence’s Chief Operations Manager, Brian Oakley, led a sour beer session during this “ladies only” event. Guests learned about the different styles of the “sometimes sparkling, fruity and/or mouth-puckering” beer with more than a dozen offerings to sample. Petrus (Belgium), Rodenbach (Belgium), Lindemans (Belgium), Hanssens (Belgium), Cantillon (Belgium), Boon (Belgium), Birrificio del Ducato (Italy), BFM (Switzerland) and Alvinne (Belgium) were among the brews available for tasting.

Participants at Chifferobe Atelier enjoyed a sour beer tasting by Brian Oakley, Chief Operations Manager, Julian’s of Providence.

September 2015 RHODE ISLAND BEVERAGE JOURNAL 15 LOCALFOCUS Wine and Spirits Tax Eliminated Permanently

Trial period ends, but beer not tax exempt

FROM LAUREN DALEY

The trial period is over: the 7-percent wine and spirits tax has The temporary elimination trial started Dec. 1, 2013; all state been eliminated for good in Rhode Island liquor stores. Beer is liquor stores had to report sales numbers to the state tax collector not on the tax exemption list. by Feb. 1 of this year, Malik said. “Distributors also had to report The sales tax elimination — which had been in effect on a how much they took in to the state,” he continued. State officials temporary trial basis since Dec. 1, 2013 through early 2015 — is then studied the effects of the trial. “They saw numbers were up now permanent. It officially went into effect on July 1, the start 13.9 [percent] in sales. This is also about getting people back to of the new fiscal year, as part of the state budget signed into law work in the state of Rhode Island,” he said. by Gov. Gina Raimondo. He predicts that percentage will rise in the next few years. The state saw a 13.9 percent increase in sales volume during that “There are still people who don’t realize there’s no sales tax in trial period, according to Rep. Jan Malik (D-Warren), a longtime Rhode Island. I still have people coming in to my store who proponent of abolishing sales tax in Rhode Island and owner didn’t realize it. It’s going to take a while. I think the next few of Malik’s Fine Wine & Spirits in Warren, R.I., located on the years will [see sales] increases.” Massachusetts border. At City Liquors in Providence, sales have gone up about 12 “The numbers don’t lie. When you get competitive with sales percent since the start of the trial period, estimates owner Ken tax, it keeps people in Rhode Island, and it brings people from Khoury. More recently, in the last month, he’s seen “probably Massachusetts and Connecticut over the border,” Malik said. around 8 to 10 percent increase in traffic flow,” he said. “Government is supposed to allow businesses to expand and He said both sales and traffic have been slowly increasing grow; the state did the right thing.” “month by month” since the start of the elimination trial period Malik said the law “evens the playing field,” as some 26 percent in December 2013. “It started out slow, last year really picked up. of Rhode Island’s liquor stores border Massachusetts, a state More and more people are finding out… I have people saying, with no sales tax on liquor. He estimates those Rhode Island ‘I guess I don’t have to go to Massachusetts anymore,’” said stores lose at least 15 to 20 percent of business to liquor stores Khoury, whose store is near the Massachusetts border. across the border. Connecticut has a 6.35 percent sales tax. Will Tang, manager and owner of Warehouse Liquors in Malik called the elimination a “win-win-win” for the stores, the Woonsocket, R.I., on the Massachusetts border, said the state and customers. Store owners are “happy. They appreciate elimination “definitely helps out a lot. Sales were going down what the state did for them. This makes them able to run their at one point when Massachusetts eliminated sales tax, and now own store[s] [and] not be at a disadvantage,” he said. His own we’re turning back up a little. If we didn’t have the sales tax store “was up pretty well, not 13.9, but double digits. I see new eliminated, we probably would’ve gone down again,” he said. faces, too… I notice a lot more cars from Massachusetts in my “My store is right on the border, worth it to take the trip to buy, parking lot… Consumers are happy… Now that they know [the because my prices are a little lower… If someone wants a bottle sales tax elimination is] permanent, people are happy that it of wine, they pick up beer, too.” ■ gives them [a] little money in their pockets.”

16 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access ASSOCIATIONNEWS WHY CAN’T WE FIND TRAINED WORKERS?

BY DALE J. VENTURINI

The recent spate of local restaurants unexpectedly shutting their doors • Connecting with Children and has put a damper on what is normally a celebrated part of Rhode Families – taught students culinary Island’s economy. Employing more than 70,000 people, the culinary instruction, soft skills training and financial literacy, and provided scene is bright, vibrant and welcoming. It is a huge part of our tourism the opportunity to obtain ServSafe® Food Safety Managers industry and a cornerstone of the local economy. Certification and Communication, Customer Service and Team A local deli made regional headlines recently when it closed one of its Building certifications. long-running shops due to a lack of qualified workers. The owner is • East Bay Skills Alliance and Genesis Center — our Skills, Tasks quoted as saying that he was forced to shut his doors because he could And Results Training (S.T.A.R.T.) Program introduced students to not find qualified, dependable help. the hotel industry and familiarized them with various jobs, skills Over the past few months, we have heard from dozens of our members and requirements with a 40 hour internship, culminating in an regarding the difficulty in finding and keeping qualified employees. internationally-recognized credential from the American Hotel & Challenges reported include: no response to ads, not showing up for Lodging Educational Institute (AHLEI). interviews that were set up and confirmed; lack of interest from the • RI Department of Corrections – trained inmates in the millennial generation; inflexibility of the employer to the needs of the women’s minimum security division in a number of courses ‘new’ workforce, etc. including: Hospitality: The Third language™ (team building); First To that end, we are in the process of putting together a seminar Impressions™: Exceptional Customer Service; Lasting Impressions™: this fall to help address the current hiring challenges that seem to the Core of Communication; and ServSafe® Food Safety Training. be getting more prevalent in the state. In an economy that is still • Goodwill’s Providence Youth Program – taught students First recovering and where the unemployment rate hovers around 6 %, it is Impressions™: Exceptional Customer Service. hard to imagine that we are experiencing this issue. • Comprehensive Community Action Program (CCAP) – taught This brings up a much larger challenge – the necessity of having Hospitality: The Third Language™ (team building). programs in place to adequately train our existing and emerging • Foster Forward – taught ServSafe® Food Handlers. workforce. The RI Hospitality Education Foundation has trained • MET High School – taught ServSafe® Food Safety Mangers thousands of students and adult learners over the years, helping Certification instruction. to further their education, gain valuable new skills, or adjust to a In addition, we worked with numerous individuals through coaching changing career path. sessions and various exercises to help them determine if a career We are largely funded through state and federal grants as a in the hospitality industry was a good match. Of this group, more mechanism to assist Rhode Islanders to find meaningful employment. than 50% were successfully placed in hospitality jobs. Training Unfortunately, each year, we find that our funding is either reduced plays an incredibly vital role in ensuring a strong, local economy. It or, in some cases, has been denied all together. And, while the is imperative that we continue to highlight its importance and do hospitality industry is one of the biggest revenue-generators for the everything possible to continue the funding mechanisms. Investing in state, we are often overlooked when it comes time to allocate training our existing and emerging workforce is investing in our future success. dollars, in favor of other established industries including medical and manufacturing. In 2014, The RI Hospitality Association Education Foundation trained more than 300 students in conjunction with our community partners. Some of these partners and programs include: www.rihospitality.org

ABOUT DALE J. VENTURINI, PRESIDENT & CEO, RHODE ISLAND HOSPITALITY ASSOCIATION A veteran of more than 25 years in the hospitality industry, Venturini is considered by many to be the voice of the industry in the state of Rhode Island. She has been instrumental in improving the industry’s educational and training programs in the state, as well as enhancing the bottom line of the business she represents. Venturini splits her time between the office and the State House, a constant presence for her membership.

September 2015 RHODE ISLAND BEVERAGE JOURNAL 17 RETAILREVIEW Wickford Package Store

BY SAVANNAH MUL

rohibition ended in December of 1933, making way for Wickford P Package Store to open a year later on Brown Street in the Historic District of Wickford. Jeff Ryan, the current owner of this third generation family liquor business, LOCATION said his grandfather was one of the first in 41 WEST MAIN STREET line at the Rhode Island State House to apply NORTH KINGSTOWN, RI for a liquor license. Ryan took over in 2004 FACTS and made plans to relocate the business. SQUARE FOOTAGE: 1,800 Outgrowing the original, historic location YEARS IN OPERATION: Since 1934 and recognizing a need for more customer (six years in new location) parking, Ryan and his business partner and co-owner, Mike Sherman, purchased a sales are split between beer and wine; gas station around the corner from Brown however they are seeing a high demand for Street. They renovated the building into brown liquors. the new Wickford Package Store, with more retail space and ample parking. “Bourbon is hot right now,” Sherman said. “Everyone is into bourbon, and you can’t “We doubled the size and we filled it up produce it overnight; it’s a limited supply. quick; it doesn’t take long,” Sherman said. By the time the individual catches up Sherman and Ryan both say that the store’s with the demand, everyone will be on to something else.” Ryan continued that craft beer has always been a popular seller within informing them on what products will be the male demographic and remarked more featured along with any specials they are female shoppers are gravitating toward the offering in conjunction to a particular tasting. brews, too. The owners have strong community ties, Along with craft beers, gluten-free beers and and Sherman added, “We are part of the hard ciders are popular year-round purchases. community; we collect money for the local The two owners said that ever since Not Your food pantry…we know the people in town Father’s Root Beer launched in Rhode Island, and we know our customers. It’s a personal it has been a nonstop seller. Customers use thing you may not find in the bigger stores.” the beverage to make the brand’s adult “root Wickford Package Store is located between Co-owners Jeff Ryan and Mike Sherman, Wickford beer floats.” Sherman also noted that wines Package Store. four different marinas. Ryan said there is a from Washington State and Oregon are huge boating community, but the established, gaining popularity in the market right now. strong local customer base carries them The store features a tasting room, where Ryan through the winter months, which kick off and Sherman offer Friday night samplings, with a busy holiday season. “There are a lot usually red and white wine tastings. They of obscure liquors people ask for around the reach about 500 customers via email, holidays,” Sherman said. ■

If you own a small, medium or megastore and would like to be featured, email: [email protected]

18 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access INTRODUCING Prosecco

CLASSIC BEAUTY, BOTTLED WINE BUZZ

CELEBRITY CHEF & HOME COOKS TO SHOWCASE VERSATILITY OF GLORIA FERRER SONOMA BRUT With bubblies of all types on the upswing in the U.S., Gloria Ferrer GUARACHI WINE PARTNERS Caves & Vineyards is aiming to grab some extra momentum for Q4 with INTRODUCES JUICY REDS a campaign that puts food front and center. Gloria Ferrer and Top Chef WITH UNIQUE PACKAGING star Brooke Williamson have Putting as much emphasis on the outside teamed up on a nationwide of the bottles as the inside, Guarachi “Glorious Bites Challenge” Wine Partners has released two playful (where legal). LDA adults new reds. Evil Eye (SRP $9.99) is a submitted their signature 2013 blend of Garnacha, Tempranillo appetizer recipes to pair with and Carignan from the Cariñena region of Gloria Ferrer’s Sonoma Brut. Spain. The deep-colored wine displays Ten semi-fi nalists will then dark fruit aromas, soft tannins and square off in live cook-offs hints of vanilla. The label, naturally, is judged by Williamson in designed to protect against the curse NYC and San Francisco of the “Mal de Ojo,” as they refer to it in September, followed in Spain. Hey Malbec! (SRP $19.99) by fi nals in October at the by winemaker Matías Riccitelli also uses fresh packaging to stand winery in Carneros. out on a shelf. The lightly oaked 100% Malbec from Luján de Cuyo gloriaferrer.com features juicy black fruits, black pepper and ripe tannins leading to a Brooke Williamson gloriousbites.com soft and opulent fi nish. guarachiwinepartners.com

GENTLEMAN’S COLLECTION: OFFBEAT BRANDS BOTTLES NOSTALIGIA NEW FOR THE MALE MILLENNIAL PALATE WITH TIE-DYE RED BLEND If ever there was a gentleman of the winemaking world, it was Dr. Featuring vivid swirls of color evoking San Francisco’s Summer Henry Lindeman. In 1843, Dr. Lindeman settled outside Sydney, of Love, Tie-Dye 2013 Red Blend brings together grapes from Australia, and set his sights on civilizing a hard liquor colony, California’s North Coast into a big, bright, deliciously saturated blend. creating wine as a preferred alternative to convert the behavior of Aged for 18 months in French oak, the wine combines Syrah, Barbera, men to gentlemen. Treasury Wine Estates is now adding a California Merlot, Tempranillo, Pinot Noir, Cabernet Sauvignon and Petite Sirah chapter to the Lindeman legacy. in a fruity blend with notes of spicy oak and a mouth-coating texture. The 2014 Gentleman’s Collection SRP: $18.99. offbeatbrands.com 100% Cabernet Sauvignon and 2014 Gentleman’s Collection Red Blend (both with SRP $16.99) are sourced from the North Coast, Central Coast and northern interior, all up and coming regions. The 100% Cabernet Sauvignon is bright candy red with dark fruit and a hint of dried herbs. The 2014 Gentleman’s Collection Red Blend, composed of 40% Petite Syrah, 40% Zinfandel and 20% Merlot has dark berry fruit, good weight and a long bourbon oak ﬁ nish. tweglobal.com

20 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access WINE BUZZ Rhode Island Restaurants Noted for Wine Lists Local wine programs receive national notice

CELEBRITY CHEF & HOME COOKS TO SHOWCASE VERSATILITY OF GLORIA FERRER SONOMA BRUT With bubblies of all types on the upswing in the U.S., Gloria Ferrer GUARACHI WINE PARTNERS BY SAVANNAH MUL Caves & Vineyards is aiming to grab some extra momentum for Q4 with INTRODUCES JUICY REDS WITH UNIQUE PACKAGING a campaign that puts food front and center. Gloria Ferrer and Top Chef Wine Spectator recognized many Rhode Island restaurants for Island, Castle Hill Inn in Newport, Jamestown Fish in Jamestown star Brooke Williamson have Putting as much emphasis on the outside their notable wine programs in the magazine’s annual Restaurant (Jamestown Oyster Bar), The Mooring Seafood Kitchen & Bar in teamed up on a nationwide of the bottles as the inside, Guarachi “Glorious Bites Challenge” Wine Partners has released two playful Wine Lists Awards. Fourteen restaurants received an Award of Newport and Seasons in Watch Hill (The Ocean House). (where legal). LDA adults new reds. Evil Eye (SRP $9.99) is a Excellence, which is awarded based on a “well-chosen selection” The following were noted Award of Excellence: Brick Alley Pub in submitted their signature 2013 blend of Garnacha, Tempranillo paired with a menu to match price and style. Restaurants receiving Newport, Caffe Itri in Cranston, Camille’s in Providence, The appetizer recipes to pair with and Carignan from the Cariñena region of this award offer at least 90 selections. Five restaurants received the Capital Grille in Providence, Chapel Grille in Cranston, The Gloria Ferrer’s Sonoma Brut. Spain. The deep-colored wine displays Best of Award of Excellence, and these wine lists are comprised Ten semi-fi nalists will then dark fruit aromas, soft tannins and Coast Guard House Restaurant in Narragansett, D Carlo Tuscan square off in live cook-offs hints of vanilla. The label, naturally, is of more than 350 wine selections. Restaurants receiving this Grille & Wine Bar in Smithfield, Fleming’s Prime Steakhouse & judged by Williamson in designed to protect against the curse designation demonstrate “superior presentation, and display Wine Bar in Providence, Hemenway’s Seafood Grill & Oyster Bar NYC and San Francisco of the “Mal de Ojo,” as they refer to it either vintage depth, with several vertical offerings of top wines, in Providence, Mill’s Tavern Restaurant in Providence, Olympia in September, followed in Spain. Hey Malbec! (SRP $19.99) or excellent breadth across several wine regions.” Tea Room in Watch Hill, Spiced Pear Restaurant in Newport, by fi nals in October at the by winemaker Matías Riccitelli also uses fresh packaging to stand winery in Carneros. out on a shelf. The lightly oaked 100% Malbec from Luján de Cuyo The following restaurants received Best of Award of Excellence: 22 Trio in Narragansett and The White Horse Tavern in Newport. ■ gloriaferrer.com features juicy black fruits, black pepper and ripe tannins leading to a Bowen’s Wine Bar & Grille in Newport, The Atlantic Hill on Block Brooke Williamson gloriousbites.com soft and opulent fi nish. guarachiwinepartners.com

GENTLEMAN’S COLLECTION: OFFBEAT BRANDS BOTTLES NOSTALIGIA NEW FOR THE MALE MILLENNIAL PALATE WITH TIE-DYE RED BLEND ~ family owned since 1939 ~ If ever there was a gentleman of the winemaking world, it was Dr. Featuring vivid swirls of color evoking San Francisco’s Summer Henry Lindeman. In 1843, Dr. Lindeman settled outside Sydney, of Love, Tie-Dye 2013 Red Blend brings together grapes from versatile & smooth Australia, and set his sights on civilizing a hard liquor colony, California’s North Coast into a big, bright, deliciously saturated blend. creating wine as a preferred alternative to convert the behavior of Aged for 18 months in French oak, the wine combines Syrah, Barbera, men to gentlemen. Treasury Wine Estates is now adding a California Merlot, Tempranillo, Pinot Noir, Cabernet Sauvignon and Petite Sirah chapter to the Lindeman legacy. in a fruity blend with notes of spicy oak and a mouth-coating texture. The 2014 Gentleman’s Collection SRP: $18.99. offbeatbrands.com 100% Cabernet Sauvignon and 2014 Gentleman’s Collection Red Blend (both with SRP $16.99) are sourced from the North Coast, Central Coast and northern interior, all up and coming regions. The 100% Cabernet Sauvignon is bright candy red with dark fruit and a hint of dried herbs. The 2014 Gentleman’s Collection Red Blend, composed of 40% Petite Syrah, 40% Zinfandel and 20% Merlot has dark berry fruit, good the wine for every occasion weight and a long bourbon oak ﬁ nish. tweglobal.com

Warren, RI | sagecellars.com | 401-289-2916

September 2015 RHODE ISLAND BEVERAGE JOURNAL 21 ON-PREMISEADVICE

DON’T FALL BEHIND THE CURVE

BY LEN PANAGGIO

My constant mantra is that as beverage professionals, we have now being mass produced to meet demand, although there an obligation to seek out the latest and greatest products for were occasions this summer when it was out of stock. Not to be our guests. As I mentioned last month, Oktoberfest beers get outdone, Sam Adams has released their version, Coney Island released mid-August, and the pumpkin beers all start to hit the Root Beer, and much like their cider, it too is taking off. Now shelves in early August. While many of us are still thinking as we move into winter, the staying power of this ‘malternative’ about the summer, it’s time to think about fall and all of the remains to be seen, but I can assure you there is more coming, delicious flavors that go along with it. and next summer it will be firmly entrenched. Pumpkin-flavored anything is all the rage and we need to With the colder air, brown spirits will become in demand and keep abreast of that. The days are growing shorter, and the Bourbon and single-malt Scotch continue to gain favor and rise air has a crispness that tells us all that winter is slowly in popularity. Do you have a decent selection of these items? coming. Fall is a time of transition and we need to audit These are no-brainer beverages and good money makers. Last our offerings accordingly. but not least, we have our wines and Pumpkin, in and of itself, has little flavor. But with the addition beers. Red blends are all the rage and of the traditional pie spices to the beer, we have a great fall the wine industry is answering the beverage. Shipyard seems to have cornered the market with call to release more and more. As the their offerings, but again, there are many others to choose from weather cools off, we tend to shift from and even more coming. Beyond beer, we can’t forget pumpkin- white wines to reds, much like we shift flavored vodka — is vodka running out of flavors? They are from light lagers to ales. there, and the mixologists in the crowd love the versatility of I feel it is imperative for all operators to that product; the creations seem endless. stay ahead of the curve. Our industry is Hard cider continues to be on fire, led by the incredibly popular rapidly changing; it is incredibly fluid Angry Orchard, produced by Sam Adams. Woodchuck, from — no pun intended. With technology Vermont, is a distant second. If you don’t have a hard cider in that allows you to replace menu pages your inventory, what are you waiting for? All of the big breweries at a moment’s notice, there is no produce one and there are plenty of boutique ciders out there reason to remain stagnant, other than as well. complacency. I can assure you, resting We also experienced a fun, new beverage in the marketplace… on one’s laurels is a recipe for failure. hard root beer. The first variety I tried is “Not Your Father’s Competition is healthy, it keeps us all Root Beer!” For all intents and purposes, it’s root beer with sharp, and after all, isn’t that what our a kick, 5.9% ABV. It’s from a small brewery in Illinois, but is guests expect from us? ABOUT LEN PANAGGIO, BEVERAGE CONSULTANT Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.

22 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access ON-PREMISEADVICE

DON’T FALL BEHIND THE CURVE

BY LEN PANAGGIO

My constant mantra is that as beverage professionals, we have now being mass produced to meet demand, although there an obligation to seek out the latest and greatest products for were occasions this summer when it was out of stock. Not to be our guests. As I mentioned last month, Oktoberfest beers get outdone, Sam Adams has released their version, Coney Island released mid-August, and the pumpkin beers all start to hit the Root Beer, and much like their cider, it too is taking off. Now shelves in early August. While many of us are still thinking as we move into winter, the staying power of this ‘malternative’ about the summer, it’s time to think about fall and all of the remains to be seen, but I can assure you there is more coming, delicious flavors that go along with it. and next summer it will be firmly entrenched. Pumpkin-flavored anything is all the rage and we need to With the colder air, brown spirits will become in demand and keep abreast of that. The days are growing shorter, and the Bourbon and single-malt Scotch continue to gain favor and rise air has a crispness that tells us all that winter is slowly in popularity. Do you have a decent selection of these items? coming. Fall is a time of transition and we need to audit These are no-brainer beverages and good money makers. Last our offerings accordingly. but not least, we have our wines and Pumpkin, in and of itself, has little flavor. But with the addition beers. Red blends are all the rage and of the traditional pie spices to the beer, we have a great fall the wine industry is answering the beverage. Shipyard seems to have cornered the market with call to release more and more. As the their offerings, but again, there are many others to choose from weather cools off, we tend to shift from and even more coming. Beyond beer, we can’t forget pumpkin- white wines to reds, much like we shift distributed by flavored vodka — is vodka running out of flavors? They are from light lagers to ales. MS Walker there, and the mixologists in the crowd love the versatility of I feel it is imperative for all operators to that product; the creations seem endless. stay ahead of the curve. Our industry is Hard cider continues to be on fire, led by the incredibly popular rapidly changing; it is incredibly fluid Angry Orchard, produced by Sam Adams. Woodchuck, from — no pun intended. With technology Vermont, is a distant second. If you don’t have a hard cider in that allows you to replace menu pages your inventory, what are you waiting for? All of the big breweries at a moment’s notice, there is no produce one and there are plenty of boutique ciders out there reason to remain stagnant, other than as well. complacency. I can assure you, resting We also experienced a fun, new beverage in the marketplace… on one’s laurels is a recipe for failure. hard root beer. The first variety I tried is “Not Your Father’s Competition is healthy, it keeps us all Root Beer!” For all intents and purposes, it’s root beer with sharp, and after all, isn’t that what our a kick, 5.9% ABV. It’s from a small brewery in Illinois, but is guests expect from us? ABOUT LEN PANAGGIO, BEVERAGE CONSULTANT Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality. BEERCOLUMN

AN ECONOMIC GIANT

BY JACK KENNY

How big is the beer industry in the United States? What’s the advance to ensure an economic impact of beer on our society? Would you believe $253 adequate supply. billion? Compared to what? Well, that number is twice as big as Small as they are, Connecticut the U.S. wine industry, for starters. and Rhode Island generate Last year the beer business in the U.S.A. contributed 1.5 percent healthy contributions to the overall economy through the beer of the gross domestic product, according to the Beer Institute, business: $2,038,142,800 and $530,591,900, respectively. an industry association composed mainly of large commercial In Connecticut, the Beer Institute reports, 8,645 people have brewers. That $253 billion includes the contributions of brewers, a direct impact on the beer business: brewing 226; distributing distributors, importers and retailers. The institute incorporated 1,197; and retail 7,222. Wages for those individuals equaled just salaries of people involved in the beer industry, sales by brewers over $311 million last year. Those indirectly involved in beer and spending by people who work in the beer trade. number 5,880, and of those, 119 are in agriculture. The American beer industry employs more than 1.75 million The amount of taxes paid on beer in Connecticut last year people, directly and indirectly in more than a dozen different was $99,673,100; these include federal and state excise taxes categories, including farming and packaging. The Beer Institute and other state/local taxes. The amount of taxes generated at says that 70 percent are directly employed by large and mid-sized federal, state and local levels was $237.6 million. The institute brewers and beer importers. Wages paid to all of those people says that Connecticut has 49 brewing establishments and 74 beer totaled $78.6 billion last year. distributors. Beer and other alcoholic beverages are taxed at several levels. In Rhode Island, the number of people directly involved in beer Federal, state and local taxes on the beer industry amounted to is 3,378: brewing 51; distributing 360; and retail 2,967. Wages more than $48.5 billion in 2014. That includes business, personal were $92 million in 2014. An additional 1,802 people contribute and consumption taxes, as well as taxes on sales, gross receipts and indirectly (20 in agriculture). revenue collected from state and federal excise taxes on beer. Excise taxes in the Ocean State were $39 million last year, and Most of the beer industry’s economic contribution comes from taxes generated by the industry were $74.8 million. Rhode Island large brewers, but it’s worth noting that one out of every 10 has 20 brewing establishments and 28 distributors. beers sold in our country is a craft beer (by 2020 that fraction is One fascinating aspect of the beer business these days is packaging. predicted to rise to 15 percent.). Off-premise retailers can attest that brewers are reworking their So far this year, sales of craft brew are up 15 percent over the same graphics, labels and packages at a record pace. They are using period in 2014. More than 3,500 breweries now operate in the different materials and new designs for graphic appeal; they are U.S.A., and of those about 3,400 are craft beer producers. The switching to four-packs or back to six-packs — a few have gone to Brewers Association, composed mostly of craft beer producers, says three-packs — and many have added cans to their bottled offerings, that about 1,750 breweries were in various planning stages as of pleasing the summer crowds but frustrating the retailer whose shelf June 2015. Craft brewers employ just over 115,000 workers. space is fast disappearing. A recent article in Fortune magazine pointed out the significant All of those folks in the packaging sector are contributing mightily contribution that brewing makes to the farming industry. “Craft to the positive economic status of beer. So are those in equipment breweries tend to use a lot more of the key brewing components manufacturing, finance, transportation, construction and per batch than large competitors like Budweiser and Coors. entertainment: and – lest we forget – our friends the farmers. How much? A recent research report from the U.S. Department of Agriculture notes that the average craft style beer uses between three and seven times as much malt per barrel as a ABOUT mass market lager.” JACK KENNY Jack Kenny has been writing The And that’s only the barley malt. Hop farmers win, too. Brewers Beer Column for The Beverage WRITE TO HIM report that today they must order their hops up to three years in Journal since 1995. [email protected]

24 RHODE ISLAND BEVERAGE JOURNAL September 2015 See www.thebeveragejournal.com for online product access THE FIND

SPECIAL WHISKEY EDITION

MGP INTRODUCES THEIR OWN ‘SELECT’ INDIANA BOURBON MGP’s Lawrenceburg, Indiana distillery—long respected as the source of some of America’s fi nest contracted whisey labels—is introducing Metze’s Select, a limited edition Indiana straight bourbon whiskey. Named after Master Distiller Greg Metze, the limited edition (6,000 hand-numbered bottles) combines FOR JACK DANIEL’S, THE PROOF IS IN... three distinct whiskies to produce a balanced THE NEW SINGLE BARREL EXPRESSION bourbon featuring a Lawrenceburg-style high The Jack Daniel Distillery has launched the brand’s fi rst-ever barrel strength rye character that merges spicy notes with offering: Jack Daniel’s Single Barrel Barrel Proof. Notes Jeff Arnett, creamy vanilla and caramel. Metze’s Select Master Distiller: “I'm always amazed at the intensity of the aromas and the is the distiller’s fi rst retail offering, with San deep amber colors, and yet at the same time, the exceptional smoothness Francisco’s Anchor Distilling Co. handling the of the whiskey at this higher proof point.” Ranging from 125 to 140 proof, sales and marketing. SRP $74.99; 93 proof. Barrel Proof is the second offering in the Single Barrel Collection, which mgpingredients.com includes the 94-proof Jack Daniel’s Single Barrel Select. Although every barrel is slightly different, Barrel Proof takes the fl avor range of sweet vanilla and toasted oak that has become the house signature to a whole new level, with an SRP of $65. singlebarrel.jackdaniels.com JIM BEAM ROLLS OUT ‘BUY A BARREL’ PROGRAM Aiming to bring the unique taste of Tennessee directly to the merchants who WILD TURKEY ‘NEXT GENERATION’— sell it, Jim Beam has launched a “Buy EDDIE RUSSELL LAUNCHES FIRST a Barrel” program. Retailers have two BOURBON AS MASTER DISTILLER options for stocking their own unique Marking his fi rst release since being appointed to Master Distiller, Eddie Single Barrel Jim Beam to sell: they can Russell’s limited edition Master’s Keep 17-year-old bourbon heralds receive a tasting kit and choose one of the next generation of an extraordinary distilling family’s history. The story three unique barrel samples approved by of Master’s Keep begins in 1997, when Wild Turkey realized a surplus Fred Noe, 7th generation Master Distiller; of bourbon and no warehouse space left, leaving Eddie to fi nd a place to or they can let the expert distillers at age the extra barrels. A friend at another distillery offered his empty stone Jim Beam choose a barrel for them. warehouses, and while the outcome would be different from the wooden Either way, the commitment warehouses at Wild Turkey, Eddie took a chance and let the to purchase one full barrel barrels spend several years in stone will yield (on average) 34 warehouses before coming back six-bottle cases. Retailers to the wooden ones. Much to contact their sales reps in his surprise, the bourbon was order to participate; orders barreled at 107 proof, but dropped are delivered in about 60 to 89 proof when dumped, and days, with POS materials to 86.8 proof when bottled. Master’s help showcase the store’s Keep has a smooth, silky entry own unique bottling. that transforms into caramel SRP $37.99; 95 proof. DISPLAYS and vanilla sweetness and jimbeam.com ARE fi nishes with a satisfying burst CUSTOMIZED of spices and oak. SRP is $150. WITH ACCOUNT wildturkey.com NAMES

September 2015 RHODE ISLAND BEVERAGE JOURNAL 25 SERVINGUP TALKINTECH POS SySTeMS talkintech Beverage Media has built integration to the following POS systems to varying degrees. The codes with each vendor correspond with the integration points noted below: weighty decision beveragemedia.com AIM ➊ ➍ ➎ ➏ are you leaving money on the table? AtlAntIc systeMs, Inc. ➊ ➋ ➌ Search and Order Online (AsI - spIrIts 2000) ➍ ➎ ➏ By ian griffith Biztracker/inGREENVALEFinity VINEYARDS➊ PORTSMOUTH, RI cAM cOMMerce ➊ he decision on whether to buy a premium especially if you are in a (retAIlstAr) on a deep deal is one of the key city with high rent. however, most cAsH regIster express ➊ ➍ opportunities for a retailer to states permit a “bill and hold” option (pc - AMerIcA) t make money. if all goes well, the deeper so a retailer can lock in a price but is cAtApult ➊ discount will allow for a lower price charged storage by the wholesaler until cellAr trAcKer pOs ➊ that attracts more sales and brings in the committed quantity is shipped. cOMcAsH ➊ ➍ ➎ ➏ new customers. the increased cost of Keeping items on the shelf that carrying the inventory can be made up a customer will need should be the computer perFect ➊ (lIgHtnIng pOs) by a healthier margin and higher sales. minimum requirement for a store, and cOunterpOInt ➊ however, if sales don’t materialize, sometimes this means restocking a a deal like this can mean sitting on case at a time to keep up with demand. creative inFormation ➊ ➍ ➏ stock that commits capital and takes for more expensive bottles that you systeM up space. fortunately, there are tools might restock one bottle at a time, it InnOvAtIve cOMputer ➊ ➋ ➌ to help with this decision. can be worth experimenting to see if sOlutIOns (Ics - vIsIOn) Months like June, and especially carrying a second bottle will increase KBALocated spIrIts along(Ken B uthesH) Sakonnet➌ River, the final days of the month, are critical sales. the problem for some stores is Greenvale Vineyards is a stop along lBOs ➊ ➋ the Coastal Wine Trail that traverses ordering days for retailers who want that the bare minimum of calculations ➊ ➋ ➌ to take advantage of some great deals. is not being done. MtheAgst coastAr of Southeastern New England. The farm/vineyard,➍ ➎with ➏ a ideally they want to push the invoice Beverage Media has ordering stable-turned-Tasting Room, has been MercHAnt ➊ for a big buy out as far into the future software that will sit on your POS Sino FttheWare same -Liquor familypOs since 1863 and as possible, so will wait until the last and will read sales history to help MIproducescrOBIZ some 3,500 cases of➊ wine minute before the price changes. with ordering. eOrders, will calculate annually from their 24 acres of grapes. this June we saw a complete the rOi on a purchase based on your microSoFt retaiL ➊ ➌ ➍ MAnAgeMent ➎ ➏ mix of behavior from retailers. Some sales history. the formula looks at the systeM (rMs) bought on deep deals (including additional profit from buying more mpoTASTINGWer ROOM MANAGER:➊ ➋ ➌ one that was already sitting on 50 cases and plays out how long it will pMaggieAygO Harnett ➊ cases of vodka, but added another 50 take to sell at the current rate of sales. pervAsIve ➊ cases and is selling at just over 20% it then calculates how much it costs to WINE: Skipping Stone White margin). then there were others that hold the extra inventory by estimating poS anyWhere ➊ ➋ bought close to front-line even when your cost of borrowing money for the pOs-IM ➊ a deeper deal was within reach. One same period. if you can beat the gross QuIcKBOOKs ➊ ➋ in particular, given the strength of his profit of a smaller buy at the same rate A blend of 90 percent Cayuga and 10 clientele, is able to sell a good volume of sales, then it should be a no-brainer. rcspercent Vidal Blanc, Skipping➍ ➏Stone at close to 40% margin. it looks like if you’re willing to push the product a uniWhiteFy po isS aromatic with a bright,➊ crisp, floral nose and refreshing on the money is being made, but money was little harder with premium placement, ➊ wpalate.ebsite Fermented inventory in updates stainless steel. also left on the table. then your rOi gets even better. ➋ web order importing ➌ price file integration that said, the goal should be ➍ eSkippingorders salesStone historyis one of Greenvale’s Managing cash flow to find the most profitable level of ➎ e“mostorders popular purchase wines,” orders Harnett said. ➏ order submission by bevmedia it’s rarely as simple as looking at the customer service. taking advantage of “Well-balanced and mass-appealing, View portfolios of your favorite sales on an item and deciding you tools that compare your sales with the • Forit informationcompares aboutto a anydry ofRiesling. these pos It’s got companies, please call 201-820-4903 distributors. Explore best deals, link a grapey nose. The flavor is slightly can carry some extra cases to get a available deals will likely add a little sweet, but not cloying. A little tart in the better price. Cash flow is a constant padding to your bottom line. n sales reps, see ratings and more. finish. It lpairsearn well about with simple foods — challenge and a commitment in one Login to BeverageMedia.com and cheeses,selling nuts andwine fruit. o Ornline if you have a place usually means letting something To learn more about how Beverage Media can help with a website for your store visit BevSites.com, or register today for full access. spicy Signdish, up the for slighta free sweetness demo of the else wait. Storage space can come at contact James Laurenti at 617-864-1677. Follow us wine andbalances see how it aout.” store uses the on twitter at twitter.com/bevsites. bmg ecommerce system to maintain and visit BeverageMedia.com promote products on a website by visiting: or contact us at 212.571.3232 www.bevsites.com or email our U.S. or [email protected] 26eCommerce RHODE ISLAND Marketing BEVERAGE representative JOURNAL September 2015 See www.thebeveragejournal.com for online product access get connected today. J.c. milam at [email protected] 52 new Jersey beverage Journal August 2015 LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

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