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FEATURES

10 Local Down-Lo A handful of local beverage professionals weigh in on 2015 top trends.

12 Under One Roof Germany’s ProWein trade show gathers global steam as top spot for the trade.

14 Industry Awards This year’s “Stars of Excellence” celebrates local efforts 12 and cocktail talent. 24 In Good Company This month’s guest columnist shares insights into the cocktail education, and fun, at PDXCW.

32 More than Maple Vermont’s spirits and beers are striking a chord with consumers.

36 Catching Up On Rye A recent growth spurt and brown goods momentum make Photo by Richard Kizirian Photography. 14 rye the whiskey to bet on.

32 36 January 2015 RHODE ISLAND BEVERAGE JOURNAL 3 JANUARY2015

40 Special Report: Garnacha This Mediterranean grape is ready for prime time.

46 Crystal Ball 2015 Industry veterans share their trends to watch in wine, spirits and technology.

48 Sister Act Robin and Andréa McBride ﬁ nd their way with Truvée wines 40 50 Bar Talk Matthew Conway, of Restaurant Marc Forgione in NYC, forges ahead.

48 46 DEPARTMENTS 5 Market Point 23 Association News 34 The Find 6 News Front 26 Retail Review 271A Wine Focus 11 On Premise Advice 28 Serving Up 16 Around Town 29 New Products & Promotions 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 January 2015 See www.thebeveragejournal.com for online product access RHODE ISLAND BEVERAGE JOURNAL JANUARY2015 Volume 79, January, 2015 No. 1 (ISSN 0035-4652) Happy New Year! January is here and so is the fi rst issue of 2015. With a fresh 365 days to cover the market’s news, 40 Special Report: Garnacha PUBLISHER This Mediterranean grape is ready for prime time. Gerald P. Slone remember that your brands, products and people belong in [email protected] The Beverage Journal. EDITOR 46 Crystal Ball 2015 Dana Slone [email protected] Industry veterans share their trends to watch in wine, spirits ° What New Year issue would be complete without a look forward to 2015 trends and predictions? We've got them. and technology. DIRECTOR OF WHOLESALE SERVICES Laurie Buick [email protected] ° The cover story features Rye, which has risen phoenix-like from turn of the 21st Sister Act century doldrums; and is growing even faster than bourbon. 48 SUBSCRIPTION/RETAIL SERVICES Robin and Andréa McBride fi nd their way with Truvée wines Brian Slone ° We also look at how Vermont fl avors are trending in our state based on some key 40 [email protected] consumer buzzwords: organic, authentic and green. DESIGN industry 50 Bar Talk Evan Fraser ° We celebrate the local with a look at RI Hospitality’s Annual “Stars of the Matthew Conway, of Restaurant Marc Forgione in NYC, [email protected] Industry” gala and this year’s Iron ‘Tender Cocktail Competition. forges ahead. WRITERS Lauren Daley Bob Sample

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Subscription includes Cellar user ID and password All sales are ﬁ nal. ° We also have a six-page feature on Garnacha, an under-appreciated and ready- thebeveragejournal.com 203.288.3375 for-primetime grape.

Published Monthly By: The Rhode Island Beverage Journal; Brand profi les bring wine into focus: Washington’s Columbia Winery and Truvée 2508 Whitney Avenue, P.O. Box 185159; Hamden, CT ° 06518 is devoted to all liquor, wine and beer licensees. Wines, a new charity-based effort. We also look at ProWein, the fastest growing industry trade show. Nothing may be reproduced or uploaded without written permission from the publisher. This includes articles, pictures, pdf fi les, online or electronic versions. Not ° As always, help us help you this year. We offer the market’s only online and responsible for unsolicited material or advertising claims. print resource for your beverage shopping, planning and information needs. Let 48 46 The opinions expressed here are that of the individual us show you all the tools — whether you are a wholesaler, supplier, retailer or authors and not necessarily the views of The Rhode Island Beverage Journal. We reserve the right to reject any material on-premise venue — that are included with your subscription. DEPARTMENTS that is fl awed due to content or design. All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves the The past year was about connecting to, and celebrating with, our local market, talent and 5 Market Point 23 Association News 34 The Find right to edit, reject or properly classify. industry through showcasing the variety and uniqueness of the trade. This continues in what 6 News Front 26 Retail Review 271A Wine Focus we report, publish and showcase as well as in our day-to-day business with you. Check out what 11 On Premise Advice 28 Serving Up your neighbors are doing in this month’s Around Town, Retail Review, Serving Up and so much Periodicals postage paid at New Haven, CT. 16 Around Town 29 New Products & Promotions Postmaster: Send address changes to: more. Thank you for helping us grow and to stay in tune with the local market. Let’s keep that RI Beverage Journal, P.O. Box 185159, Hamden CT 06518 going, and growing, in the New Year. HOW BEER, WINE DO NOT FORWARD.

LIQUOR BRAND INDEX BEER BRAND INDEX AND SPIRITS National Coverage, Local Advantage - Editor’s Note Page 1a The Beverage Network Publications are served by: WINE BRAND INDEX SHOPPING NETWORK GET TO THE Beverage Media Group, Inc. 116 John Street, 23rd ﬂ oor, New York, NY 10038 THE INDEX MARKETPLACE tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com The largest compilation of beverage alcohol price and brand information.

January 2015 RHODE ISLAND BEVERAGE JOURNAL 5 NEWSFRONT

DIPPING GLOBAL VODKA SALES SET FOR of Alcohol Policy and Reputation Management, Dr. Danielle GROWTH IN NEW YEAR Robinson, the Darwin Davis Corporate Award for the promotion of responsible drinking and her contributions to the community. Worldwide vodka sales fell by The NAACP is the nation's oldest and largest nonpartisan civil 1.1% to 496.4m cases in 2013, hit rights organization. “The NAACP’s mission to promote inclusion by continued declines in Eastern and ensure equal rights for all aligns with Diageo’s core values and and Central Europe, according to a commitment to diversity and inclusion,” said Cherie Sheridan, newly released “The International Director of Diversity and Inclusion, Diageo North America. Wine & Spirit Research (IWSR) Report.” However, the sector “continues to thrive” elsewhere, EDWARDS NAMED AMBASSADOR OF THE notably in the Americas and Asia-Pacific, where sales were up by YEAR BY ICONS OF WHISKY AMERICA 1.4m and 1.5m cases, respectively. The market research report on global vodka also forecasts that the category will return to growth, Rick Edwards, Master of Scotch for Pernod with IWSR expecting vodka sales to peak at just over 500m cases Ricard USA, was named Ambassador of in 2016, before undergoing a “slight downward correction.” The the Year by Icons of Whisky. Edwards has IWSR also forecasts "unrelenting growth” in the United States, 18 years of whisky industry experience, with the market predicted to reach 75m cases by 2018. including studying with Evan Cattanach, Master Keeper of the Quaich and Master CHATEAU CLOS DUBREUIL PRODUCES THE Distiller Emeritus. He has worked for FIRST CHARDONNAY FROM BORDEAUX several prestigious Scottish distilleries in positions ranging from Brand Ambassador to National Mentor The Trocard Family, winegrowers since 1620, and in 2001, fulfilled a lifelong dream when he was invited to the announced a rare new wine to the Clos Dubreuil Royal Lochnagar Academy of Malt Advocates, where he earned portfolio: the first Chardonnay from the Right the title of Master of Scotch. Edwards also completed the Chivas Bank wine region, developed under direction of Brothers Masters Course as an ambassador for The Glenlivet and Winemaker Benoit Trocard, 15th generation of is a member of the Whisky Technology & Production Academy. his family-owned business based in Saint-Emilion, The Icons of Whisky recognize the leaders and innovators in the Bordeaux, France. Trocard used the location of his whisky and scotch category every year. estate in Lussac as “the perfect site to plant vines on a terroir of clay and limestone soils with southern WHISKY INVESTMENT OUTSTRIPPING exposure.” He also picked the terroir in the mode of TRADITIONAL ASSET CLASSES 11th century monks, who historically produced their Chardonnay for mass there. “Chardonnay fits perfectly under this powerful With the market for fine label: It is a wine that has rich character, impressive weight, good Scotch single malt whisky texture and a lot of complexity. It is truly an honor to carry on my booming, London’s Spink’s family's pioneering legacy and be the first to unveil this varietal Auction House logged a from Bordeaux,” he said. record sale price of HK$1.952 million for a single cask of The DIAGEO RECOGNIZED BY TWO CONNECTICUT Macallan 1991, eclipsing by CHAPTERS OF THE NAACP more than 100% the previous record, also set at a Spink Diageo received the award auction earlier this year, for a single 25-year-old Macallan cask. for Corporate Citizenship With such spectacular returns on investment being witnessed, from the Norwalk NAACP the rare whisky market — previously the domain of a handful (National Association for the of connoisseurs — is now being joined by a host of new players Advancement of Colored People) chapter, in recognition for the hoping to benefit from this lucrative investment. Due to fine company's continued commitment to the community. Additionally, whiskies taking decades to age, a continuing rise in prices can the Stamford NAACP chapter has awarded Diageo’s Director be expected in private whisky investments.

6 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access Try Our Latest Release

NEW

90POINTS 92POINTS

November 2014 September 2014 Have you tried it?

MAT-2015 BeverageMedia_Jan_Ad_Mech2.indd 1 12/4/14 1:44 PM NEWSFRONT

BUDWEISER CLYDESDALES BUCK RUMOR OF SEAN “DIDDY” COMBS AND DIAGEO EXPAND REMOVAL DELEÓN TEQUILA BRAND

“Don't believe everything Diageo and Sean Combs unveil a that trends on social newly-expanded portfolio from the media,” is the message luxury brand, DeLeón® Tequila, from Budweiser, whose which brings the luxury line to beloved Clydesdales a broader group of consumers were rumored to be no through new Platinum and longer be a fixture for the Reposado variants, starting at $60. brand. “There have never This launch marks the first release been any plans to remove from the Diageo and Combs Wine our beloved Budweiser & Spirits joint venture since the Clydesdales from our brand identity. In fact, we can confirm DeLeón Tequila acquisition was they will return to the Super Bowl in 2015. And they are stars announced in January 2014. Leading of our new online holiday campaign that has been in production the DeLeón Tequila line-up is the new Platinum. The complete for months,” said Brian Perkins, vice president, Budweiser. The collection delivers six distinctive variants – three ultra-premium Budweiser Clydesdales can be found giving folks a safe ride and three luxury. Platinum and Reposado variants will be available in November 2014 at participating stores nationwide home in a new video promoting responsible drinking during the with Anejo hitting markets in summer 2015. The DeLeón holidays. “Let me be clear,” stated Perkins, “Straight from the Tequila luxury line, including Diamante, Extra Anejo and horse’s mouth: The Budweiser Clydesdales are here to stay and Leona, are also available. will continue to play a central role in our campaigns.”

TECHNOLOGY TO HELP EXPAND HARD CIDER BACARDI LIMITED NAMES TORTOROLI NEW INDUSTRY CAO ROLE

A new study by researchers at Bacardi Limited, the largest Washington State University privately held spirits company shows that mechanical harvesting in the world, announced the of cider apples can provide labor appointment of Jacques Tortoroli and cost savings without affecting as its Chief Administration fruit, juice or cider quality. Officer (CAO), effective The October study, published December 1, 2014. In this in the journal HortTechnology, newly-created role, Tortoroli is is focused on cider apple responsible for Global Finance, production in Washington State. Operations, Information It was conducted in response to Technology and Real Estate. As CAO, Tortoroli is a member of growing demand for hard cider apples in the state and nation. the Global Leadership Team reporting directly to Bacardi Limited Hard cider consumption is trending steeply upward in regions Chief Executive Officer (CEO) Mike Dolan. He will be based surrounding food-conscious cities, and Washington is part of at the company headquarters in Hamilton, Bermuda, pending the nation’s hard cider revival. The amount of cider produced Bermuda Department of Immigration approvals. Tortoroli joins in the state tripled between 2007 and 2012. Bacardi Limited from Viacom, Inc.

8 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access Dear Beverage Community:

Happy New Year! Another year has flown by, ushering in exciting developments in our business and better ways to serve you, in print and online.

Our goal in 2015 is to connect with you directly, and to ensure you are taking full advantage of all of the services we offer, which extend far beyond the price pages. » Direct-to-Wholesaler Web Shopping: We have the only website where retailers, restaurateurs, sommeliers and bar managers can view products and prices in real-time and prepare their beverage alcohol orders, from any laptop, desktop or mobile device. Direct ordering can also be enabled in Rhode Island at your request, and in a way that complements your current business processes.

Accounts can rely on our website to research and compare products, share information, print and share tasting notes and so much more. We make it easy for companies and sales reps to communicate with accounts all over the state. There’s no extra cost; it’s included for all wholesalers and subscribers. Call Laurie or Brian to get started. » Your News = Exposure. Product launches, tastings, sales meetings and on- or off-premise events all make for great local news. News submissions and photos taken by your reps can be sent to our editor, Dana. You can also invite us to your industry event to cover it; send an email or give a call to check for availability. It’s free, it’s great PR for your brands and your accounts, and it engages the community at all tiers. » Bevsites.com. Did you know our network partner, Beverage Media Group, hosts over 200 retailer-to-consumer websites? Ask us how we can help you on a retail level to get connected. » Advertising: With new products and more brands being showcased in editorial content as well as by sales reps, help new brands and products stand out with advertising. We offer not only print ads, but for higher profiles, you can purchase magazine cover spine real estate, poly-bagged inserts and barn door cover placements. Web banner ads also are cost-effective and can reach our growing web audience. Contact Dana for more information.

To find out how The Beverage Journal can better serve your business, call us at 203-288-3375. We will share with you how to better capitalize on our complementary suite of tools; training included.

Let’s make 2015 a New Year of getting to know each other, again. The Beverage Journal is a family business, and that includes you, too. We are all in this exciting business together — and as dynamic as it is, let’s stay in step.

Sincerely, Gerald Slone, Publisher

www.thebeveragejournal.com A LOOK AT WHAT 2015 WILL BRING BY LAUREN DALEY

It’s time to look ahead to what’s coming up for the beverage “I see a resurgence in wines from the Rhone Valley, a very industry in 2015. The past few years have seen resurgences in important growing region in France. I think that the region — craft beers, speakeasy lounges and the farm-to-bottle movement. along with their main grape, Syrah — will see tons of play in 2015,” We asked handful local industry professionals to look into their predicts Jonathan Feiler, director of Wine Education and Head crystal balls to predict the next big thing, and forecast what Sommelier at the Ocean House in Westerly. He says 2015 will be trends will pick up or slow down in Rhode Island in ‘15. Here are a big year for “brown spirits. We’re already seeing guests reaching their predictions. for bourbons and scotches.”

The New Year “will bring a deluge of house-made bitters, This year will be all about local collaborations, forecasts John D. mezcal, pisco, sangrita, egg whites, fresh-squeezed citrus juice Varlaro, co-founder of drinkingsherpa.com, an “online libation and barrel-aged cocktails,” predicts mixologist Willa Van tourism company” based in Lincoln. He said 2015 will see Rhode Nostrand of Litte Bitte, Edible Rhody and E&O Tap. She also Island breweries “increasing their production and expanding the expects java to be big in ’15. “Signature latte art from your types of beers they brew, along with more collaboration-brews barista…more coffee cocktails and single-origin coffee from between breweries in the area, and more collaboration across local coffee roasters” will see lots of play, she predicts. industries. We’ll see breweries aging beer in barrels from local distilleries, and restaurants and bars increasing the local beers and spirits they have available and highlighting local breweries and distilleries.” Everything will continue to trend toward the local and organic, says Frank Martucci, vice president of the United States Bartenders Guild and general manager of Beverage Operations at Twin River Casino. He forecasts more organic wines, beers and spirits in ‘15, Steven Krohn, director of Wine Education at Carolyn's Sakonnet that the “buy local” trend will continue to grow, and artificially- Vineyard in Little Compton, also foresees that more local eateries flavored vodkas will decline in popularity. “[Spirits from] Mexico will add local beers and wines to their menus. He said 2015 will spirits, especially Mezcal, will be more noticeable on all national- see “more farm-to-table events at restaurants that tie-in local food account restaurants,” he predicts. “Bitter spirits, especially Amaro and regional wines and more wine and beer dinners at [eateries] cocktails, will be seen on menus. Education will continue to be a throughout southern New England.” He also predicts more key element to both consumers and industry members.” weddings will take place at Rhode Island farms and wineries, an CONTINUED ON PAGE 28

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

THE SUN SHINES BRIGHTLY AT MOHEGAN SUN’S WINEFEST

BY LEN PANAGGIO

I really love going to industry events to see what’s new and hot and Malbec sales have skyrocketed over the past few years. in our ever-changing beverage landscape! Last October, I had I have a short list of wines that I believe have a future on the pleasure of attending the Sun BrewFest at Mohegan Sun in any wine list and it includes: Rosé, Muscadet, Chenin Blanc, Connecticut. Mohegan Sun is a great venue, because it offers Torrontés and Bonarda. I truly believe that Rosés are finally attendees a wealth of options to enjoy in addition to the event, starting a meteoric climb in popularity, and while most like entertainment and fine dining. consumers think of them in the summer months, Rosé is a A LOOK AT WHAT 2015 WILL BRING This celebration of “all things beer” was a fantastic opportunity fantastic choice for Valentine’s Day. Either still or sparkling, its to connect with suppliers and to sample the latest and greatest beautiful color alone says love. BY LAUREN DALEY products. Because it was the fall, Oktoberfest and pumpkin Muscadet and Chenin Blanc are wonderful drinking and beer were well represented. Yet, the presenters were smart pairing wines with finfish and shellfish. With the growth of It’s time to look ahead to what’s coming up for the beverage “I see a resurgence in wines from the Rhone Valley, a very enough to provide many of their year-round offerings and some the oyster farm industry in New England, Muscadet has been industry in 2015. The past few years have seen resurgences in important growing region in France. I think that the region — newer styles. I was able to try some new things and will use entering the consciousness of the consumer as a perfect pairing craft beers, speakeasy lounges and the farm-to-bottle movement. along with their main grape, Syrah — will see tons of play in 2015,” that knowledge to augment some of the beverage lists that I am for oysters. From Argentina, both Torrontés and Bonarda wines We asked handful local industry professionals to look into their predicts Jonathan Feiler, director of Wine Education and Head currently working on. are on the rise. Torrontés is a white wine crystal balls to predict the next big thing, and forecast what Sommelier at the Ocean House in Westerly. He says 2015 will be If you missed out, you have another chance to take advantage of that has the ability to pair well with a trends will pick up or slow down in Rhode Island in ‘15. Here are a big year for “brown spirits. We’re already seeing guests reaching a second, fantastic industry event. This month, Mohegan Sun myriad of foods. It’s fruity, but dry, and their predictions. for bourbons and scotches.” will present its annual Sun WineFest, which runs January 23 – pairs well with everything from seafood 25. Again, this is an opportunity to get to know the suppliers to spicy dishes. first hand and taste many of the offerings being presented. Bonarda is a red wine and is one of the The New Year “will bring a deluge of house-made bitters, This year will be all about local collaborations, forecasts John D. In addition to suppliers, many distributors will be represented, most widely-planted grapes in Argentina. mezcal, pisco, sangrita, egg whites, fresh-squeezed citrus juice Varlaro, co-founder of drinkingsherpa.com, an “online libation albeit from Connecticut, but with connections in Rhode Island. Taking the time to do your homework and barrel-aged cocktails,” predicts mixologist Willa Van tourism company” based in Lincoln. He said 2015 will see Rhode There will be more than 1,000 brands of wine and beer on site, always pays off, and tasting as many Nostrand of Litte Bitte, Edible Rhody and E&O Tap. She also Island breweries “increasing their production and expanding the as well as specialty spirits. In addition to the Grand Tasting products as you can allows you to become expects java to be big in ’15. “Signature latte art from your types of beers they brew, along with more collaboration-brews tickets, there is a ticketed bourbon event on Friday night and two more informed. The contacts you will barista…more coffee cocktails and single-origin coffee from between breweries in the area, and more collaboration across Elite Cru sessions on Saturday. There is also a celebrity chef dine make by attending an industry event like local coffee roasters” will see lots of play, she predicts. industries. We’ll see breweries aging beer in barrels from local around on Saturday night. All tickets can be purchased through Sun WineFest will definitely prove to distilleries, and restaurants and bars increasing the local beers Mohegan Sun’s website, www.MoheganSun.com. be beneficial. I strongly encourage you and spirits they have available and highlighting local breweries With Valentine’s Day on the horizon, WineFest is a great way to to make time to get up to speed on all and distilleries.” Everything will continue to trend toward the local and organic, says try the newest wines and see what is on trend for the season as the new things our industry has to offer. Frank Martucci, vice president of the United States Bartenders you create your special holiday menus. I am always looking to Hope to see you later this month! Guild and general manager of Beverage Operations at Twin River taste what may be the next hot wine, especially since Pinot Noir Sláinte! Casino. He forecasts more organic wines, beers and spirits in ‘15, Steven Krohn, director of Wine Education at Carolyn's Sakonnet that the “buy local” trend will continue to grow, and artificially- Vineyard in Little Compton, also foresees that more local eateries flavored vodkas will decline in popularity. “[Spirits from] Mexico will add local beers and wines to their menus. He said 2015 will spirits, especially Mezcal, will be more noticeable on all national- see “more farm-to-table events at restaurants that tie-in local food account restaurants,” he predicts. “Bitter spirits, especially Amaro and regional wines and more wine and beer dinners at [eateries] ABOUT LEN PANAGGIO, BEVERAGE CONSULTANT cocktails, will be seen on menus. Education will continue to be a throughout southern New England.” He also predicts more Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage key element to both consumers and industry members.” weddings will take place at Rhode Island farms and wineries, an director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of CONTINUED ON PAGE 28 the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.

January 2015 RHODE ISLAND BEVERAGE JOURNAL 11 industryevent

LEFT: ProWein’s exhibition halls feel full but not overcrowded. RIGHT: Numerous tasting areas are designed for self-guided analysis. the greatest {wine} show on earth Dynamic, EfficiEnt & comprEhEnsivE, proWEin has BEcomE thE most important traDE shoW in thE inDustry

By W. r. TISH

or three days every March, Above all, ProWein is an event by eminently manageable. Exhibitors are principals and decision-makers the trade and for the trade. Besides being grouped logically by country of origin, from every wine region and the only annual wine trade fair with the and the halls are dotted with tasting market on earth funnel in to highest share of foreign participants, it is and seminar spaces. Further, an online FDüsseldorf, Germany, and the trade show open exclusively to people in the industry. interactive floor plan and database of ProWein becomes, practically speaking, the And being in Düsseldorf rather than a products and exhibitors—searchable center of the wine universe. Slated this year wine region (à la Vinexpo and Vinitaly) ahead of the show—makes both planning for March 15th-17th, Prowein 2015 will add is a palpable advantage: exhibitors and for the show and navigating the floor as a new chapter to its 20-year history, having visitors can concentrate on business, straightforward as can be. become unquestionably the most important ensuring a successful experience. By fostering an ultra-efficient show trade show in the wine industry. Since its and an all-business atmosphere, ProWein inception, the number of exhibitors has the World under one roof has become the international stage that grown 15 times; its number of visitors 30 The remarkable rise of ProWein has no a now-global wine industry needs and times; and the occupied space 18 times. doubt been empowered by the flexible, deserves. Michael Degen, Executive This year, more than 5,000 exhibitors from modern Messe Düsseldorf facility. De- Director Messe Düsseldorf GmbH and around 50 countries are expected, and trade signed expressly to house trade shows, Director for ProWein 2015, notes, “It visitors will top 50,000 (up from 49,030 last the fairgrounds are essentially a campus is not our goal to expand the show year and 45,168 in 2013). of connected halls, enabling ProWein to thoughtlessly, but instead we have our Many factors have worked in grow naturally. The last growth spurt was finger on the pulse of the industry and concert to fuel ProWein’s remarkable for ProWein 2013, when adding two halls create a platform that reflects the industry

growth, starting with the wine industry to the original five allowed about 800 and at the same time presents new trends ÜsselDorf itself, which only in recent decades more exhibitors. ProWein 2015 marks and ideas.” exploded in terms of global trade. Add another shift, moving from Halls 1-7.1 the fact that ProWein takes place in a to Halls 9-17, in response to both long- Premieres, trends & more globally convenient city, and at a time standing exhibitors requiring more space ProWein has become a prime springboard of year when businesses are ramping and from wine/spirits producers who had for new products, particularly new hy courtesy of Messe D up. Comprehensive scope, logistical been waitlisted. brands and package designs. Degen adds P efficiency and an optimal environment Despite the sheer scope of the show, that ProWein is traditionally the place

for doing business also come into play. the modular format makes the scale feel where the Northern hemisphere presents Photogra

12 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access ProWein2015

To Another Great Year

Attention: New site plan!

15.-17.03.2015 Düsseldorf, Germany International Trade Fair Wines and Spirits www.prowein.com

Germany France Italy Spain Overseas Portugal Europe Austria Greece Spirits Tasting Zone ProWein Forum ProWein is staged in the ﬂ exible Messe Düsseldorf facility, organized by country in While 5,000 exhibitor booths form the a series of interconnected halls. MesseVisitors Düsseldorf GmbH can backbone of the show, ProWein supporting P.O. Box 10 10 06 _ 40001 Düsseldorf _ Germany pre-plan for the show via Tel.an +49 (0)2 11/45interactive 60-01 _ Fax +49 (0)2 11/45 60-6 68 ﬂ oor programs include more than 300 tasting www.messe-duesseldorf.de plan and searchable database of products sessions and seminars. and exhibitors at prowein.com.

their new vintage for the fi rst the Messe Düsseldorf organiz- that proves to be successful: 82% of them time, “so in that regard there ers gathering critical feedback state that they found new suppliers.” are thousands of new product after each show. This year, for All things considered, ProWein’s dy- launches.” National pavilion instance, after several years of namic growth—and Americans’ increas- debuts have become a ProWein staging a distinct “Organic” pa- ing involvement—provide confi rmation signature as well. Tunisia fi rst vilion, following the wishes of that even in this Digital Age, there is still came in 2013, and Canada in most organic exhibitors, these no substitute for face-to-face interaction 2014; 2015 will feature wines wines return to regional halls when it comes to doing business. ■ from Bolivia for the fi rst time. in 2015—a potent sign that Of course, exhibitors repre- organic wines are merging into Michael Degen sent the backbone of the show. Director, ProWein 2015 the mainstream. Italy, Germany and France traditionally represent the largest participa- BeinG there tion among exhibitors. Signifi cant space Who attends ProWein? International PROWEIN: is also taken by Spain, Portugal, Greece, wholesale and retail wine professionals A Portrait in Austria, Australia, New Zealand and make up the largest group of visitors, International Growth South Africa, as well as regional contin- followed by experts from the restaurant and Satisfaction gents from the U.S., plus China, England, and hotel industry. Over 60% are in top Brazil and Lebanon. management; 81% are involved in the ❂ The inaugural ProWein in 1994 featured 321 As in the past, the range of interna- decisions to purchase products. While exhibitors from 9 countries; ProWein 2015 will tional exhibitors will be supported by sev- 55% of ProWein 2014 visitors were from host 5,000+ exhibitors from about 50 countries. eral internal shows that highlight trends Germany, and most of the international and discoveries. For example, the FIZZZ visitors from the rest of Europe, the U.S. ❂ Of the 4,830 exhibitors at ProWein 2014, Lounge will stage “Drinks of Tomorrow,” checked in at #10 on the list of visitors’ 82% were from outside Germany. showcasing such bar techniques as using countries of origin—representing the ❂ 98% of ProWein 2014 visitors indicated that dried/fresh fruit and spices, smoke infu- most attendees from any nation outside they were satisﬁ ed with the show; and 82% sions and sous-vide. The Central Tasting the EU. Clearly the built-in constraints already planned their visit for the following year Zone, which last year focused on high- of America’s state-based, three-tiered during ProWein 2014. value wines, for 2015 will be devoted to system are not keeping savvy U.S. trade the winning wines from the Mundus Vini members away. th th competition; some 500 medal-winning As Michael Degen explains, feedback ProWein 2015 is March 15 -17 wines selected by an international pro- from 2014 visitors provides insight as to in Düsseldorf, Germany. fessional jury will be available for open, their goals and rewards: “While German For more information, visit prowein.com or self-pour tasting. All told, the ProWein visitors name new discoveries and mdna.com. For details regarding tickets or supporting programs will feature more trends as their main reason for visiting exhibiting, contact Messe Düsseldorf than 300 tasting areas, guided sessions ProWein, North American visitors give North America: (312) 781-5180; fax (312) 781- and seminars. the meeting of existing and the fi nding 5188; email [email protected]. For hotel and travel Interestingly, trends can emerge even of new business partners as their main information, contact TTI Travel: (866) 674-3476; email [email protected]; traveltradeint.com. PhotograPhy courtesy of Messe DÜsselDorf before ProWein opens in March, thanks to motivation to come to Düsseldorf. And

January 2015 RHODE ISLAND BEVERAGE JOURNAL 13 INDUSTRYAWARDS

HUNDREDS GATHER FOR “STARS OF THE INDUSTRY” ANNUAL AWARDS

More than 600 hospitality members gathered at the Rhode Island Hospitality Association’s (RIHA) 24th annual “Stars of the Industry” Annual Meeting and Awards Dinner on December 3, 2014 at Twin River Casino. The event recognizes the outstanding achievements of members of the hospitality, foodservice and tourism industry, and provides a timely look at the state of the industry, as well as a glimpse into the issues that are poised to affect the industry in 2015. M.S. Walker was named Vendor of 1 2 the Year; Nick Rabar of Avenue N America Kitchen was named Chef of the Year; Hospitality Ambassador of the Year went to Speaker of the House Nicholas A. Mattiello, among dozens of awards to hotel, hospitality, restaurant, tourism and allied industry employees and advocates.

1. The RI Hospitality Association’s President and CEO Dale Venturini welcomes guests to the 2014 Stars of the Industry awards. 2. Rhode Island Speaker of the House Nicholas Mattiello receives the Governmental Hospitality Ambassador Award from Dale Venturini and Chairman of the Board H. Robert 3 4 Bacon. 3. 2014 Media Partner of the Year Dan Jaehnig of WJAR NBC 10. 4. 2014 Chef of the Year Nick Rabar of Avenue N American Kitchen. 5. Hospitality Men of the Year Christopher and Anthony Tarro of Siena Restaurants. 6. David M. Houseman of the Spring House Hotel with the 2014 Hotelier of the Year Award. 7. Chelo’s Restaurants won the 2014 Restaurateurs of the Year. Glenn Chelo accepted the award. 8. M.S. Walker was recognized as the 2014 Vendor Representative of the Year. Shown is General Manager 5 Brett Allen and his management team. 9. Perry Raso of Matunuck Oyster Bar was recognized with the Farm to Fork Excellence in Sustainability Award, a new award for 2014 reflecting the growing movement in hospitality for local, sustainable food. 10. Lisa Doucet-Albert, Senior Vice President at Regan Communications Group, was named 2014 Woman of the Year at the 2014 Stars of the Industry Awards.

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Photos by Richard Kizirian Photography.

14 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access INDUSTRYAWARDS INDUSTRYAWARDS

HUNDREDS GATHER FOR “STARS OF THE After the annual meeting and awards, a lively Iron INDUSTRY” ANNUAL AWARDS ‘Tender cocktail competition was held at the casino’s Light House Bar. Judging criteria included simplicity, More than 600 hospitality members gathered at the Rhode replicability, taste, balance, aroma and presentation. Six Island Hospitality Association’s (RIHA) 24th annual teams of bartenders had seven minutes to create each “Stars of the Industry” Annual Meeting and Awards Dinner and present cocktails for three rounds. Each round on December 3, 2014 at Twin River Casino. The event featured a sponsored spirit: Newport’s KEEL Vodka, recognizes the outstanding achievements of members Wondermint from Death’s Door Distillery of Wisconsin of the hospitality, foodservice and tourism industry, and and Stonington’s Real McCoy Rum. The Dorrance’s provides a timely look at the state of the industry, as well Vito Lantz, Tyler Schweppe, Steven Pothier took first as a glimpse into the issues that are poised to affect the place; Jonathan Dille and Kayleigh Speck of The Grange 1 2 1 1 industry in 2015. M.S. Walker was named Vendor of represented the United States Bartenders Guild RI the Year; Nick Rabar of Avenue N America Kitchen was (USBG RI) chapter and took second place; and third named Chef of the Year; Hospitality Ambassador of the place went to Aruba Steve’s Steve Correa, Thomas Year went to Speaker of the House Nicholas A. Mattiello, Studer and Minda Fujimoto. Phil Gendreau and Lisa among dozens of awards to hotel, hospitality, restaurant, Donovan of Iron Works Tavern, Twin River’s Katherine tourism and allied industry employees and advocates. Dacier, Alexis Forte and Anthony Guaetta, and Siena 1. The RI Hospitality Association’s President and CEO Restaurant Group’s Kelly Jackson and Kara Travisono also Dale Venturini welcomes guests to the 2014 Stars of the competed. National Vice President of the United States Industry awards. Bartenders Guild and Twin River’s General Manager of 2. Rhode Island Speaker of the House Nicholas Mattiello Beverage Operations, Frank Martucci, officiated while receives the Governmental Hospitality Ambassador Award Michael Lester of M.S. Walker emceed. from Dale Venturini and Chairman of the Board H. Robert 3 4 2 3 Bacon. 1. The Dorrance’s Vito Lantz, Tyler Schweppe, 3. 2014 Media Partner of the Year Dan Jaehnig of WJAR Steven Pothier. NBC 10. 2. Jonathan Dille and Kayleigh Speck of The Grange and 4. 2014 Chef of the Year Nick Rabar of Avenue N American USBG RI. Kitchen. 3. Aruba Steve’s Steve Correa and Thomas Studer (Minda 5. Hospitality Men of the Year Christopher and Anthony Tarro Fujimoto not pictured). of Siena Restaurants. 4. The judges: Dana Slone, Editor of The Rhode Island and 6. David M. Houseman of the Spring House Hotel with the Connecticut Beverage Journals; Jonathan Pogash, bar 2014 Hotelier of the Year Award. consultant and “The Cocktail Guru;” Gail Ciampa, Food 7. Chelo’s Restaurants won the 2014 Restaurateurs of the Editor, The Providence Journal; and Pamela Wiznitzer, Year. Glenn Chelo accepted the award. bartender/mixologist of renowned New York City bar, The 8. M.S. Walker was recognized as the 2014 Vendor Dead Rabbit. Representative of the Year. Shown is General Manager 5 5. First round of cocktails. 4 5 Brett Allen and his management team. 6. Siena Restaurant Group’s Kelly Jackson and 9. Perry Raso of Matunuck Oyster Bar was recognized with Kara Travisono. the Farm to Fork Excellence in Sustainability Award, a 7. The Twin River team. new award for 2014 reflecting the growing movement in 8. Real McCoy’s Vernon Rauch. hospitality for local, sustainable food. 9. KEEL Vodka’s Alison Dessel and Tom McGowan, 10. Lisa Doucet-Albert, Senior Vice President at Regan KEEL co-founder. 10. Competitors and judges crowd the Lighthouse Bar. Communications Group, was named 2014 Woman of the Year at the 2014 Stars of the Industry Awards.

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Photos by Richard Kizirian Photography.

January 2015 RHODE ISLAND BEVERAGE JOURNAL 15 AROUNDTOWN

SMALL ESTATE WINES OFFER BIG TASTES FOR TRADE GUESTS

M.S. Walker hosted a trade tasting of wines from Robert Kacher Selections at Waterman Grille on November 1, 2014. The importer’s selections from small, family-run estates in France, Portugal and Argentina were featured for on- and off- premise professionals. 1. Selections on ice. 2. Elizabeth Sawtelle, Beverage Manager, Nick’s on Broadway; 1 Eric Taylor, Bottles Fine Wine; M.S. Walker’s Ian Magiros; and Importer Robert Kacher. 3. M.S. Walker’s Fine Wine Portfolio Manager Nat Saywell; Jesse Hedberg, Bartender, and Michael Lester, On-Premise Manager, M.S. Walker. 4. Guests talk shop and sample fine wines.

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Photos by Chris Almeida.

“THIRST BOSTON” HOSTS PROVIDENCE COCKTAIL POP-UP

November’s Thirst Boston was the site for “State Lines: Portland & Providence Pop Up.” Held at the Fairmont Copley Plaza, the event showcased bar talent from Portland, Maine and Providence, bringing together a tour of tastes under one roof. Thirst Boston is a regional gathering of bartenders and connoisseurs with the goal of educating attendees on 1 the science and art of the trade. Portland and Providence establishments and spirits were paired for cocktail creations made for the ticket-holding guests: Cook & Brown Public House featured St. George; Aurora featured Gosling’s; The Eddy featured Bols; and The Grange featured Novo Fogo, among other spirits. 1. Gillian White and Dan Lynch of Cook & Brown Public House. 2. Marcel McVay and Audrey King of Aurora. 3. John Mayer and Andrew Volk of The Portland Hunt + Alpine Club. 4. A table from Portland’s Central Provisions.

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Photos by Chris Almeida.

16 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access

AROUNDTOWN

LOCAL CHARITY BENEFITS FROM CREATIVE COCKTAIL COMPETITION

The Westerly-Pawcatuck Young Professionals Network (WYPN) hosted its Second Annual Cocktail Challenge on November 16, 2014 at the Knickerbocker Cafe. Judges included David Dadekian of “Eat Drink, RI;” Little Bitte Artisanal Cocktails’ Willa Van Nostrand; Lucas Bols East Coast Brand Ambassador Jennifer Ferreira; and El Rancho Grande’s Joaquin Meza. The Malted Barley won on “Judge’s Choice” and Ella’s Fine Food and Drink won “People’s 1 Choice.” All event proceeds went to benefit Opening Doors for Westerly Children, a United Way committee that promotes early literacy.

1. Competitors select ingredients. 2. In second place, Brian and Jenn Keilty from Perks & Corks Café. 3. Judges El Rancho Grande’s Joaquin Meza; Lucas Bols East Coast Brand Ambassador Jennifer Ferreira; “Eat, Drink, RI” founder David Dadekian; and Willa Van Nostrand, Little Bitte Artisanal Cocktails. 4. Judges and winners. David Dadekian; James Roland, Ella's Fine Food & Drink; Willa Van Nostrand; Ryan Tunnacliffe, Ella's Fine Food & Drink; Jennifer Ferreira; Tyler Olsen and Colin Bennett, The Malted Barley; and Joaquin Meza. 2

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18 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

PATRÓN BARREL SELECT PROGRAM LAUNCHES AT TWIN RIVER’S NEW SHIPYARD PUB

The Shipyard Pub at Twin River Casino is the first account in the nation to feature the Patrón Barrel Select Program. The hand-selected tequila is featured in signature cocktails from the extensive menu at the new Shipyard Pub, which opened in November in the casino. The pub also offers a mug club and a “Walk the Plank” flight of single barrel samples of whiskies, rums and tequilas from around the world.

TWIN RIVER CASINO DONATES $2,500 TO RI COMMUNITY FOOD BANK

Twin River Casino’s chairman of the board, John Taylor, Jr. and Craig Sculos, vice president and general manager, presented a $2,500 check to the Rhode Island Community Food Bank during the preview party of the opening of the casino’s new Shipyard Pub on November 12, 2014. “We are pleased to support the Rhode Island Community Food Bank during the holiday season,” said Taylor. “It matters significantly to us that celebrations of this nature are also an opportunity to give back to the community in which we live.” The Shipyard features traditional pub fare with a twist, including unique, healthy dishes that pair well with Shipyard craft beers. A full bar with a wide-range of signature cocktails is also available.

Fred Forsley, Proprietor, Shipyard; Craig Sculos, Vice President and General Manager, Twin River Casino; Kelly Seig, Volunteer and Special Events Manager, RI Community Food Bank; Doris Moore, Grants Manager, RI Community Food Bank; and John Taylor, Jr., Chairman, Twin River Casino.

January 2015 RHODE ISLAND BEVERAGE JOURNAL 19 AROUNDTOWN

SECOND ANNUAL “FRIENDSGIVING” CELEBRATED AT THE GRANGE

The Grange in Providence was the site of a friendly annual cocktail competition on November 24, 2014. Hosted by The Grange and Frederick Wildman and Sons, bartenders used Edinburgh Gin to create an original and seasonally-inspired cocktail. Cocktails were judged on creativity, seasonality, presentation and taste. The judging panel included Matt Johnson, Regional Manager, New England at Frederick Wildman and Sons, awarding-winning Providence Bartender 1 2 Jesse Hedberg and Tim Master, Director of Specialty Spirits and Trade Education at Frederick Wildman and Sons. 1. Second place and first place winners respectively: The Eddy’s Chris Almeida and Vito Lantz of the Dorrance. 2. Will Ware, The Grange. 3. Corey Green, The Grange. 4. Jacob Schuerger, The Eddy. 5. Kristi Dukoff, Gracie’s. 6. Jonathan Dille and Kaleigh Caruso, The Grange. 7. Matt Johnson, Chris Almeida, Tim Master, Vito Lantz and Kaleigh Caruso. 3

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Photos by Chris Almeida.

20 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access THE BEVERAGE JOURNAL IN PRINT & ONLINE THE ONLY TOOLS YOU NEED AT THE COUNTER OR AT THE BAR

Rhode Island’s only trade magazine and comprehensive online GET MARKET INFORMATION resource for the local licensed beer, wine and spirits industry. • Market's Largest Product Source LEARN ABOUT NEW PRODUCTS • Brand & Price Index • Local News, Photos & Columns READ NEWS, BE NEWS • National Trends • Profiles & People Plus, access to prices and products online in real time, anytime. VISIT Secure log-in for subscribers provided. TheBeverageJournal.com

POSserving SYSTEMSup talkinTALKINtechTECH Beverage Media has built integration to the following POS systems to varying degrees. The codes with each vendor correspond with the Sell, Retain, Repeat... AROUNDTOWN integration points noted below: By jameS lauRenti AIM ➊ ➍ ➎ ➏ ATLANTIC SYSTEMS, INC. ➊ ➋ ➌ oday few people raise an eye- are first-timers. In other words, though PAMA’S LYNN HOUSE VISITS PROVIDENCE (ASI - SPIRITS 2000) ➍ ➎ ➏ brow at the thought of selling or stores do a much better job at convert- The Grange in Providence was the setting for “Bringing CAM COMMERCE ➊ tpurchasing wine online. Some ing customers in their market into re- Back the 3-Martini Lunch” with The United States Bartenders (RETAILSTAR) of the largest online retailers’ websites peat purchasers, more than half of the Guild (USBG) and special guest, PAMA NationalRETAIL BrandREVIEW CASH REGISTER EXPRESS ➊ ➌ ➍ have served consumers for over a de- people looking at the site are engaging Ambassador Lynn House on October 9, 2013. The (PC - AMERICA)THE SPICED PEAR cade and a half. A quick scan at Wine- with it for the very first time. This seg- educational event featured a session on modifiers and creating balanced cocktails alongside the history of PAMA Pomegranate CATAPULT Searcher.com also reveals there are ment is where the greatest opportunity ➊ Liqueur. CELLAR117 TRACKER M eMorial POS Blvd, N➊eWPorT now over 12,000 outlets in the U.S. lies to grow and develop the foundation showcasing their products online. of your online business. 1. Left to right: A session guest; Frank Martucci, USBG National COMCASH ➊ ➍ ➎ ➏ The increasing saturation of wine However, repeat business is often 1 Vice President; Rachel Machkowsky, Heaven Hill Distilleries, The Spiced Pear is located at The Chanler, a Northeast Area Manager; Jonathan Dille, USBG Treasurer/ COMPUTER PERFECT historic, european-styled, five-star➊ luxury hotel stores online may worry some retailers. not a major target of a store’s adver- Grange Executive Chef; Laura Moore, USBG RI Secretary; (LIGHTNING POS) on the Cliff Walk in Newport. The mansion With more competitors nationwide, tising strategy. Instead many online Michael Lester, USBG RI Vice President and MS Walker; Jason hotelCOUNTERPOINT rooms are opulent and the➊ ocean view consumers outside of your market have businesses attempt to maximize sales Kindness, USBG RI President; Lynne House, PAMA Brand Ambassador and Joseph Haggard. Photos @ CW Almeida. isCREATIVE spectacular. INFORMATION The Spiced Pear,➊ ➍known ➏ for its a better opportunity to find the same through high-volume, paid referral SYSTEM open-air kitchen and New england Tasting Menu, products more cheaply and convenient- sites, where nearly all visitors to the 2. Joseph Haggard, The Grange bar manager and recentThe Savorywinner Grape's of Manager, Patrick Barberet also features an award-winning, extensive wine INNOVATIVE COMPUTER ➊ ➋ ➌ ly elsewhere. However, stores should site are new, and the opportunity to the 2013 Providence Cocktail Week Cocktail Competition.and Wine & Food Educator, Tulay Lawton. list and specialty drink menu. SOLUTIONS (ICS - VISION) remember that their long-term success inspire repeat business is slimmer. This 3. One of the cocktails created that day was The Paw Paw Pama KBA SPIRITS (KEN BUSH) ➌ online—and in their store—greatly strategy has merits (SEO benefits, sales, Tiki Cocktail. Paw Paw Fruit, a little-known native of the eastern location United States, has yellow-green skin and soft, orange flesh with 1000 DiViSion roaD relies on the ability to acquire repeat e-mail list growth), but stores should be 2 3 LBOS ➊ ➋ a creamy, custard-like consistency and a delicious, sweet flavor. eaSt greenWicH, ri customers. And while it may be increas- wary of singularly relying on paid refer- The Savory Grape MAGSTAR ➊ ➋ ➌ FactS ingly difficult to attract loyal customers rals. If one of these referring sites makes ➍ ➎ ➏ SQUARE FOOTAGE: 1,600 outside of your market, your local mar- an unfavorable policy change (as when Wine Shop MERCHANT ➊ MARTUCCI REPRESENTS AT PAN-AMERICAN YEARS IN OPERATION: 7 ket is still ripe with opportunity. Google Products removed wine and BY BOB SAMPLE SOFTWARE -LiquorPOS COCKTAIL COMPETITION A recent study conducted by spirits from their listings in June 2012), MICROBIZ ➊ Adobe in Q2 2012, entitled “The ROI the results can be catastrophic. Frank Martucci, General Manager of Beverage OperationsStarting a atsmall business is a common relations and marketing, has long been A recent tasting promised “great wines MICROSOFT RETAIL ➊ ➌ ➍ From Marketing to Existing Online Stores should keep these details in Twin River Casino represented the United States as a delegate MANAGEMENT ➎ ➏ workplace dream, but statistics about new- a wine aficionado. When she and Nino under $15.” The store’s ample footprint also Customers,” found that a returning mind as they strategize to grow their on- at the 17th Annual Pan American Cocktail Competition in San SYSTEM (RMS) Juan, Puerto Rico on October 27 - November 1,business 2013. Overfailures keep most people chained traveled to new places, they brought home provides room for private tastings. website purchaser (i.e., a person who line business. Think: how can I change MPOWER ➊ ➋ ➌ 20 countries were represented by delegates for tofour cubicles. days ofOcean Stater Jessica Granatiero new bottles and added to an already-oversized A wine-of-the-month club and a newsletter has placed one order previously) is the shopping experience on my site PERVASIVE seminars, competition and networking. Martucci alsocan competed count herself among the fortunate ones collection. “Many people are intimidated dispensing wine expertise are key parts of ➊ over five times more likely to com- to make it more appealing to my local in the Presidents Cup, and presented a seminar onalong American with her husband, Nino, co-owner and by wine, and we wanted to remove some of POS ANYWHERE ➊ ➋ plete a transaction on a website than market? Review your policies on local culture and history called The Cocktail, Proudly American. its marketing mix, as are use of Facebook partner in this venture. that mystique,” she said. “Since we already and Twitter. Last year, Granatiero and her POS-IM ➊ someone who has arrived for the first delivery and in-state shipping as well as Origin and Evolution. It focused on three cocktails: Mint Julep, Senior MixologiSt: Maurice Taylor Old Fashioned and Sazerac as well as U.S. trendsTwo-and-a-half years after opening its doors lived in Greenwich, we knew this would be talented crew decided it was time to branch QUICKBOOKS ➊ ➋ time. And repeat purchasers (those consider offering flat-rate or free ship- who have placed multiple orders in ping/delivery opportunities. When it in 2006, Greenwich’s Savory Grape Wine a great place for a store offering great service out and the store launched its first spinoff: DrinkRCS naMe: Maurice’s Cosmopolitan➍ ➏ the past) are over nine times as likely. comes to spending advertising dollars, Shop had outgrown its original, 800-square- and useful knowledge about wine – all in an Savory Affairs. UNIFY POS ➊ MAKER’S MARK FEATURED AT FOOD TRUCK BASH elegant, yet comfortable, setting.” recipe: The questions that loom, though, are also look into marketing options that foot store in the town’s center. In 2009 it Customers had asked for more advice on food how can stores build customer loyalty allow you to target a local audience, disassembled its custom-made racks and Assisting the Granatieros is the store’s general ➊ We• BS 1.5ite oz. inVentORy vodka uPDateS At the Providence Rink on October 27, 2013, Maker’s Mark was pairings, menu design, and event planning – ➋ WeB• ¼ ORDeR oz. lime imPORtinG juice online—and where? such as Google Adwords. And perhaps a featured ingredient during the Food Truck Bash. cabinetryFood trucks and moved into its current spot manager, Patrick Barberet, who brings and the new business is better equipped to ➌ PRiCe File inteGRatiOn In a review of returning visitors on most importantly, when you see an order from Providence, Boston and New York City presentednext to a popularand supermarket. a background in both culinary arts and ➍ eORDeRS• ¼ oz. tripleSaleS sec HiStORy handle such requests, Granatiero points out. competed in street food categories comprised of three rounds, ➎ eORDeRS• ¼ oz. cranberryPuRCHaSe juice ORDeRS 20 established retail websites on our from a local customer whose name you Granatiero has held steadfast to the store’s business. Four other full-time employees and “Our original goal was to be a fresh new face ➏ including a Maker’s Mark round, where trucks showcased ORDeRand the SuBmi “secretSSiOn ingredient”—a By BeVmeDia splash of network, from the New York Metro don’t recognize, make the order fulfill- two part-timers round out the staff. An ample specialty dishes infused with Maker’s Mark Bourbon.focus Judgeson wine – especially little-known in the spirits business, and Savory Affairs is a • Forraspberry information vodka about any of these POS and New Jersey markets, data taken ment process as personal and pleasant as included Meaghan Mooney of WPRI’s ‘The Rhode Show”,vintages. Jamie “About 85 percent of our inventory stockroom gives The Savory Grape room to natural addition to that,” Granatiero said. ■ companies, please call 201-820-4903 from January to April 2013 showed possible. These customers represent the Coelho of Rhode Island Monthly, David Dadekian isof wine,”Eat Drink Granatiero said. “Another six accommodate special orders and increase its it’s sweet like a traditional Cosmopolitan but that of all local traffic, 39.8% were best opportunity to grow the foundation “ RI, Shawna Lawton from Whole Foods Market Watermanpercent Street is devoted to spirits and about five thriving online business – particularly among with a bit of a tart and fruity kick, said Taylor. repeat visitors while of all non-local of your business. n and Amy McCoy, author of Poor Girl Gourmet. Nine trucks leaRn aBOut ” 1 2 percent to beer. The rest of the floor space is tourists. traffic only 17.5% were repeat visitors. competed in the event. SellinG Wine Online What’s also striking is at the same time, To comment on this column or to learn more about how taken up by glassware, wine racks, and other While the Savory Grape has built a following Sign up for a FRee DemO Beverage Media can help with a website for your store 1. The festively-attired judges hard at work. though almost 40% of the local visitors visit BevSites.com, or contact James Laurenti at 617- related items, which adds visual appeal.” among Ocean Staters, a growing chunk of and see how a store uses the 864-1677. Follow us on twitter at twitter.com/bevsites. are repeat customers, more than 60% 2. Wafels & Dinges from NYC won the “Best of Granatiero,Maker’s Mark who used to work in public its customers are from New York City and BmGPhoto eCommerce courtesy of The system Chanler atto Cliff maintain Walk and Bourbon” category with ‘De Bourbon Whip’ – Maker’s Mark® beyond. Word of mouth and e-newsletters promote products on a website by visiting: Bourbon Spicy Salty Caramelized Walnuts, Bourbon-Infused www.bevsites.com or email our U.S. Maple Syrup, and Bourbon-Infused Whipped Cream on a Liege spread the word of their weekly wine tastings, eCommerce Marketing representative Waffle. Six trucks competed in the category, including Radish which take place each Friday and Saturday. j.C. milam at [email protected] and Portu-Galo, both from Providence.

2 RHODE ISLAND BEVERAGE JOURNAL December 2013 See www.thebeveragejournal.com for online product access June 2013 Metro NY.indd 72 6/10/13 4:28 PM If you own a small, medium or megastore EAST GREENWICH, RI and would like to be featured, email: [email protected] AROUNDTOWN

PROVIDENCE CELEBRATES 81ST ANNIVERSARY OF REPEAL DAY

Friday, December 5, 2014 marked the 81st Anniversary of Repeal Day. Many bar and beverage professionals celebrated the anniversary dressed as flappers and bootleggers with theme celebrations around the nation, including Providence’s Brown University Graduate Center Bar, where Real McCoy Rum cocktails were featured in keeping the Prohibition-era theme, and at The Dorrance, who hosted its third annual Repeal Day Party. 1 1 2 1. Tracy Hewitt and Susan Yund, manager of the GCB for the last twenty years, celebrate in style. 2. Carlos Garcia at The GCB. 3. Jennifer Pryor and Bailey Pryor, founder and CEO of Real McCoy Spirits, CBG attendee, Vernon Ruach, Brand Ambassador, Real McCoy Spirits, attendee and Ed Goll, a GCB bartender. 4. Pat Cull at The GCB. 5. Vito Lantz of The Dorrance pours a period cocktail. 6. Revelers at The Dorrance. 7. Greg Mayer of The Dorrance.

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Photos by Chris Almeida.

22 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN ASSOCIATIONNEWS

PROVIDENCE CELEBRATES 81ST ANNIVERSARY OF REPEAL DAY AND, THE WINNER IS… Friday, December 5, 2014 marked the 81st Anniversary of Repeal Day. Many bar and beverage professionals celebrated the anniversary dressed as flappers and bootleggers with theme celebrations around the nation, including Providence’s Brown University Graduate Center Bar, where Real McCoy BY DALE J. VENTURINI Rum cocktails were featured in keeping the Prohibition-era theme, and at The Dorrance, who hosted its third annual Repeal Day Party. As we ring in the New Year, we will also be swearing in our newest The core requirement of the rules is the inclusion of calorie counts 1 1 2 1. Tracy Hewitt and Susan Yund, manager of the GCB for the last elected officials. Hopefully, the new and familiar faces that will on menus and menu boards for each regular menu item, including twenty years, celebrate in style. represent us on a local, state and federal level will work in concert, alcoholic beverages. Specials and other limited-time offers are 2. Carlos Garcia at The GCB. and in the best interests of our industry. exempted. The calorie information must be posted “clearly and 3. Jennifer Pryor and Bailey Pryor, founder and CEO of Real McCoy conspicuously” next to each item or its price. Those establishments Spirits, CBG attendee, Vernon Ruach, Brand Ambassador, Real We have elected our first female governor. As a female CEO, I McCoy Spirits, attendee and Ed Goll, a GCB bartender. am proud that our state has elected Gina Raimondo to this post. falling under these criteria will also be required to post a notice on 4. Pat Cull at The GCB. Throughout her campaign, Gina has continually demonstrated a menus and menu boards reading “2,000 calories a day is used for 5. Vito Lantz of The Dorrance pours a period cocktail. willingness to listen and learn more about the hospitality industry. general nutrition advice, but calorie needs vary.” 6. Revelers at The Dorrance. 7. Greg Mayer of The Dorrance. I look forward to working with and educating her and her In addition, far more nutritional information must be provided administration on all that our industry has to offer. in written form to consumers upon request. That information 3 While we might all share different political views and have would include total calories, total fat, calories from fat, saturated previously campaigned for our party and/or favorite candidate fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars before the winners were announced, it is incredibly important and protein. As the restaurant industry had requested, the new that we now come together and break bread at the same table. regulations will pre-empt any state or local labeling requirements. One thing is certain, if we are unwilling to meet someone halfway, As always, we will continue to monitor the political landscape and nothing will ever change for the better; standstill is not progress. will be keeping a close eye on how any proposed changes in wages, Every year, I talk about legislation that we know is coming down labor, healthcare and immigration will affect us locally. the pike, or new legislation that we have started to hear the At the end of the day, it really does not matter which candidates first rumblings about with the potential to seriously impact our are now holding office, what matters is how we collectively relate to industry. As our industry continues to grow, add jobs and impact them and create new inroads and stronger relationships. Ringing the economy in a positive way, it has become increasingly difficult in a new year is all about change and change; can be difficult, 4 5 to shift the bulls-eye off our back. but it also forces us to grow. Let’s make 2015 a year of continued On a federal level, the balance of power has shifted. In the Senate growth and opportunity. and in the House, Republicans now have the majority. This change will undoubtedly affect our industry. One very recent change is in menu labeling rules. In late November, the FDA finalized the menu labeling rules that were originally mandated under the Affordable Care Act in 2010. The new rules require that calorie information be listed on

6 menus and menu boards in chain restaurants, similar retail food establishments and vending machines with 20 or more locations. Businesses that meet these criteria will have one year to comply SUBMIT YOUR NEWS, EVENTS & IDEAS ON with this new rule. www.rihospitality.org 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 7 www.thebeveragejournal.com the bottom line of the business she represents. Venturini splits her time between the ofﬁ ce and the State House, a constant presence Photos by Chris Almeida. for her membership.

January 2015 RHODE ISLAND BEVERAGE JOURNAL 23 GUESTCOLUMN REPRESENTING RHODE ISLAND AT PORTLAND COCKTAIL WEEK

BY ELIZABETH SAWTELLE Guest Columnist Elizabeth Sawtelle and Laura Moore of the United States Bartenders I didn't know exactly what to expect when student was required to take core classes: Guild Rhode Island (USBG RI) chapter at Portland Cocktail Week 2014. I arrived at Portland Cocktail Week (also “Phases of Hospitality,” emphasizing known as PDXCW) this past October. the importance of self-awareness in Every year, hundreds of beverage industry guest interactions, and “Certifications The challenge was for the Honor Roll professionals descend on Portland, in the Modern Bar,” discussing the student to create an original cocktail that Oregon. It’s a week chock-full of bar formal certifications available in the represents your state, a task that Laura rose education and classes, activities, parties beverage industry. to admirably. We called it “The Atwells,” and lots of incredible and talented people. As bartenders are not known for their blending together spirits from Federal I had the honor of representing Rhode ability to sit still for long periods of time, Hill’s prominent and culturally influential Island, along with my good friend and most the electives provided a more hands-on backgrounds. Jameson Black Barrel, recent USBG RI president, Laura Moore. experience. In “Pharmacology Behind Aperol and Madeira, representing the When I was nominated as the Leadership Creating Addicting Cocktails,” we smelled Irish, Italian and Portuguese influences, Representative to attend, I jumped at and tasted and learned about the physical respectively, stirred with a little bit of sea the opportunity. reactions to flavor and how to use that to salt (we are the Ocean State after all!) and PDXCW is organized like a higher enhance cocktails. finished with an orange peel. The cocktail learning institution. As we gathered with We also took classes featuring new tools, was a great success, and acted as a gateway our assigned Resident Advisors during techniques and strategies for making for us to introduce Rhode Island to guests orientation to get the rundown of events, the world of craft cocktails both more from around the country. I found that I flashed back to the first creative and interesting, and more The true success of the event lies in its days of college, with excitement and efficient. For those who work in high ability to gather a diverse group of industry optimism, but this time, with cocktails in volume bars or restaurants, the practice professionals who are unabashedly hand. The Institute is broken up into four of batching drinks is becoming very passionate about their craft and who are “majors:” Beyond the Bar, Bar Ownership, popular. This allows for the careful always striving to better it, and the roles Advanced Bartending and Innovation construction and balance of a cocktail to they play. & Development. I put myself in this last be perfected in the preparatory stage so It was a pleasure and honor to be group as I saw it as the track most departing that the service of the drink becomes surrounded by, learn from, and collaborate from my comfort zone, and looked forward simple execution. with some of the most talented people in the to the challenge. Freeing the bartenders from tedious, industry. It was a truly unique experience Classes for this major included “Proof sometimes lengthy à la minute steps and I await with eager anticipation my of Concept” “Company and Product allows them to focus more on their next trip to Portland, hopefully for Development Masterclass” and “Brand- interaction with the guests, themselves. PDXCW 2015. Distributor Relationships,” where we I think we will be seeing more of discussed the challenges that go along with this practice, departing from the notion concept and creation of a brand all the way of bartender as “pretentious mad scientist” to opening an entire distillery. Daunting to that of a confidently skilled but ABOUT Elizabeth Sawtelle is the beverage manager at Nick’s on Broadway in Providence. certainly, but it was inspiring to hear the welcoming presence. Sawtelle has worked at Nick’s on Broadway for process of people who have made these A major highlight for me was the closing nine years, and continues to foster her interest visions a reality. and dedication to the food and beverage event where Laura and I represented our industry. She intends to pursue further wine and In addition to the major classes, every USBG RI chapter in the Cocktail Showcase. spirits education and examinations.

24 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access SIP, STROLL, SAVOR…

Robert Irvine, Host Chef

Friday, April th & Saturday, April th • Connecticut Convention Center

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Tyler Edward Donatella Steve Mary Ann Elizabeth Billy Franck Ryan Jeffrey Beau Dale Anderson Allen Arpaia Cavagnaro Esposito Falkner Grant Iglesias Jones Lizotte MacMillan Miller Introducing Savor, a two-day celebration, spotlighting top talent in the culinary industry including Robert Irvine, star/host of Restaurant: Impossible on Food Network. Join Chef Irvine, other celebrated chefs and world-renowned vintners – sample delectable dishes from top CT restaurants, stylish wines, world-craft beers and inspired spirits, all are included in the single cost of admission!

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Visit savorct.com for complimentary trade tickets & discountedJanuary 2015 RHODE rates ISLAND (limited BEVERAGE availability) JOURNAL 25 RETAILREVIEW

LOCATION

1374 WEST MAIN ROAD Goode Spirits MIDDLETOWN, RHODE ISLAND FACTS Liquor Company SQUARE FOOTAGE: 2,100 YEARS IN OPERATION: 6 BY BOB SAMPLE (UNDER CURRENT OWNERSHIP)

What’s in a name? Just ask Gerry Kempen. “The old location could only be accessed products for his store. When Kempen opened his package store in by traffic heading south, and it had parking The store relies heavily on word of mouth Middletown, R.I., in 2008, calling it simply for just four vehicles,” Kempen recalled. from satisfied customers and uses social “Gerry’s” or “Kempen’s Liquors” would not Moving Goode Spirits to a busy shopping media with its existing base. “We do almost do. Thousands of Google searches later center on the edge of town provided parking no formal advertising,” noted Kempen. using “package store names” as his search for customers and brought spillover traffic. “However, we do [make many] charitable parameter, Kempen settled on “Good What’s more, visitors from other states donations throughout the year, which raises Spirits Liquor Company,” but there was often expect to be able to purchase beer and public awareness of our store.” The store one hitch. That name was already taken as wine at the supermarket. When they learn hosts two to three product samplings each a Web domain. Kempen changed “good” that they can’t, they head a few doors down month and also provides free delivery to to “goode,” thus giving the store both an to Goode Spirits. four nearby hotels. Old-English vibe and a one-of-a-kind Wine accounts for about 40 percent of the Kempen’s business venture has far surpassed Internet presence. store’s sales, with the balance evenly divided his expectations. “I love meeting the people Care and attention to detail have made between beer and spirits. “We’ve worked who come into the store,” he said. “I meet this store a success in the six years it has hard to build up a good collection of wines many more people now than I ever did been open. from all over the world,” said Kempen. working in government — and, I might add, That’s not at all bad for a newcomer, to “We have wines from every wine-producing under better circumstances, too.” ■ both the spirits industry and to retailing. region of the world, including multiple Kempen is a retired administrator from the brands of lesser-known varietals. If someone Middletown municipal government, who is searching for a rather obscure wine, my purchased an existing store but changed its goal is for our store to carry it.” location as well as its name. The store’s selection covers the gamut of wine price points as well, ranging from value-oriented bottles selling for $4.99 up to a $900 Bordeaux. With family ties in the French-speaking part of Belgium, Kempen

travels to Europe every other year. While Gerry Kempen, owner of Goode Spirirts & he visits with family, he also scouts for new Wines Liquor Company.

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

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CONTINUED FROM PAGE 10

increased interest in organic wines, and Jonathan Pogash, “the Cocktail Guru,” continued growth in New England craft a cocktail consultant and bartender for beers and artisanal spirits. restaurants and spirit companies, predicts sparkling wine will replace soda water CHOMP KITCHEN in cocktails, and that more mixologists will begin to make their own soda or AND DRINKS We’ll see wines from “more esoteric carbonate their own beverages. Big places,” like Croatia, Slovenia, Bierzo 440 CHILD STREET flavors will include cranberries, hibiscus, Spain, Portugal and Southwest France, WARREN, RI floral ingredients and tarragon in 2015, envisions Edward Korry, department Pogash said. chair of Beverage and Dining Services at Johnson & Wales University in Providence. He predicts dry rosés will continue to grow in popularity, along “The craft cocktail movement is still a very with “Australian wines, such as cool new thing in the Rhode Island bartending climate Chardonnays, Rieslings.” Korry community,” says East Coast Brand says the “artisanal trend will continue, but Ambassador for Lucas Bols, Jennifer perhaps the beginnings of consolidations” Ferreira. “However, it is great to see that among local breweries. The farm-to-bottle people still embrace where they started. movement and farmhouse ales are “still For the most part, bartenders [in Rhode undergoing explosive growth,” as are “sour Island] didn’t start bartending in cocktail ales and the southern-state influence of bars… [We] started in night clubs, dive using sweet potatoes and hickory smoke” bars, sports pubs and chain restaurants. in flavoring, he continued, and “cider's We aren’t afraid to walk that line and growth continues unabated.” merge what we learned with what we know. Overall, the trend in Rhode Island is having fun and not forgetting where you came from.” The flavored whiskey category will The award-winning Chomp is all about “refined comfort food” with a fresh take. continue to grow with a push toward The craftsmanship continues behind the natural flavors and botanicals over the bar with rotating craft beers on draft and a mass-produced chemically-flavored spirits, cocktail menu that showcases homemade predicts Michael C. Reppucci, president syrups, bitters, and infused spirits for its and founder of Sons of Liberty Spirits Co. modern and classic cocktails. in South Kingston. HEAD BARTENDER: Sean May

COCKTAIL: Burly Temple David Dadekian, of Eat Drink RI, said he RECIPE: hopes 2015 brings “a bit more focus from Mix local breweries and wineries in 2015.” He • 2 oz. E.H. Taylor Bourbon also predicts to see more “American-made • 1 oz. Ansac Cognac • ½ oz. house grenadine vermouths with great personality and • Top with 2 oz. ginger ale intriguing taste profiles, rather than the big names from Italy. I also think Mezcal Serve tall with an Amarena cherry. is going to be big in 2015. Sure, those of us who know cocktails think it's already been “It tastes like the grown up version of your favorite childhood drink,” said big, but for the masses it's barely broken owner Sam Glynn. out yet.”

28 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access NEWPRODUCTS &PROMOTIONS

GLENFIDDICH CAPTURES HISTORY CHIVAS LAUNCHES FIRST EXTENSION IN A BOTTLE WITH ‘THE ORIGINAL’ IN A DECADE: CHIVAS REGAL EXTRA The 1963 launch of Glenfi ddich Straight Inspired by James and John Chivas, who excelled Malt effectively established the entire in the art of blending whiskies, Chivas Regal Extra single malt category we know today. introduces an exeptionally rich and generous Chivas And now, by analyzing the original 1963 blend, crafting whiskies matured in Sherry casks with sample and following the recipe in a selection of the rarest whiskies. It is the fi rst new Glenfi ddich’s 1960s ledgers, Malt Master line extension from Chivas Regal in 10 years. Rich Brian Kinsman has faithfully reproduced and warm with subtle spiciness, Chivas Regal Extra its fresh and fruity taste. Glenfi ddich became available nationally in late 2014. 80 proof “The Original” comes in an embossed case with a booklet that details the whisky’s rich history. 80 proof facebook.com/glenfi ddich facebook.com/ChivasRegal glenfi ddich.com pernod-ricard-usa.com SRP: $99.99 SRP: $65

SEAGRAM’S 7 ADDS TWO ECCO DOMANI JOINS (APPLE & SPICE) THE PROSECCO PARTY Nudging a well-known brand into bold Staying true to the contemporary, easygoing new territory, Diageo is extending the image and character of their table wines, Ecco Seagram’s 7 line with two new flavored Domani now has a Prosecco. Made in a lightly American blended whiskies: Seagram’s effervescent frizzante style with fruit from northern 7 Crown Orchard Apple and Seagram’s Italy’s hilly Prosecco region, the bubbly is bottled 7 Crown American Spiced. The new with a convenient, stylish screwcap closure. It is releases, both 71 proof, are geared to be light (10.5% alcohol) and refreshing, with notes served in a number of mixed shots and of citrus, honey green apple and ﬂ oral notes. are available nationally.

facebook.com/EccoDomani TheBar.com EccoDomani.com SRP: $12.99 each SRP: $10.99

GET HIP TO FAT CAT. NEWCASTLE TEAMS UP FOR NEW, LIKE MUSIC IN A GLASS. YOU DIG? COLLABORATIVE SCOTCH ALE New from Cat Cellars in Napa: Fat Cat Old Vine Newcastle is kicking off a series of Zinfandel, a lively fusion of delicious fl avors “collaboration edition” beers made with some at a surprisingly cool price. In the glass, this of Europe’s fi nest breweries. For the fi rst California AVA Zin features a bouquet of rich, offering in the series, Newcastle turned to its bursting cherries; rounded, rich fl avors of Edinburgh-based sister brewery, Caledonian. raspberry, blackberry, spice; subtle hints of The result is the dark, delicious Newcastle vanilla and a soft, lasting fi nish on the palate. Scotch Ale, rich and complex with toffee Marketed by Bronco Wine Co. notes. Bold yet balanced, the ale will please lifelong Newcastle fans as well as more adventurous beer drinkers. 6.4% ABV. Available through February 2015.

877.411.NAPA broncowine.com Facebook.com/Newcastle SRP: $12 HeinekenUSA.com

January 2015 RHODE ISLAND BEVERAGE JOURNAL 29 NEWPRODUCTS &PROMOTIONS

GRAND MACNISH ‘BLACK EDITION’ ESPOLÒN GIVES AÑEJO TEQUILA JOINS THE CLAN A BOURBON ACCENT M.S. Walker is extending the historic Grand Espolòn Tequila’s master distiller Cirilo Oropeza Macnish range of Scotch whiskies. Extra-aged made Espolòn Añejo with an innovative process that in double-charred bourbon casks, Grand Macnish takes white oak-aged tequila and ﬁ nishes it for two to Black Edition offers a bolder and darker expression three months in heavily charred American bourbon for Scotch enthusiasts. Black Edition comes in the barrels, allowing the liquid to take on hints of signature 6-pinch bottle and delivers a complex the famous whiskey. Espolòn Añejo is the third palate of peat smoke, honeyed oak undertones expression in a portfolio of 100% Weber Blue and a smooth, long ﬁ nish. In continuous Agave from Los Altos (the Highlands region of production since 1863, Grand Macnish is one of Jalisco, Mexico). 80 proof the oldest blended Scotches still on the market today. 80 proof facebook.com/EspolonTequila mswalker.com TequilaEspolon.com SRP: $29.99 SRP: $34.99

ORPHAN BARREL KEEPS ROLLING LANGLEY’S NO. 8 GIN WITH ‘LOST PROPHET’ ARRIVES STATESIDE The fourth release from the Orphan Barrel Whiskey Terlato Wines has announced the U.S. debut Distilling Company, which specializes in re- of Langley’s No. 8, a classic London-style gin. discovered casks, is Lost Prophet, a 22-year-old Enthusiasts will be drawn to its and fresh, well- Kentucky straight bourbon. It was distilled in balanced notes of spicy juniper, aromatic 1991 in Frankfort, KY, at what was then the coriander and zesty citrus. Crafted from a George T. Stagg Distillery, and found in the proprietary blend of eight botanicals and a old Stitzel-Weller Warehouses in Louisville. very specifi c alcohol strength of 41.7% ABV, Aromas of honey, dried fruit and clove lead Langley’s No. 8 stands out from other gins into fl avors of spice cake, vanilla and leather and adds English fl air to cocktails both classic before a sweet, smoky fi nish. 90.1 proof and new.

Facebook.com/TerlatoWines OrphanBarrel.com TerlatoWines.com SRP: $120 SRP: $42

PIONEERING SPIRIT EMBRACED IN JEWELS OF ARMENIA: ARARAT BRANDIES CRESPI RANCH PINOT NOIRS In production since 1877 and once the offi cial supplier of the The Crespi Ranch Cellars “Mission Series” honors Russian Imperial court, ArArAt brandies remain the category Father Juan Crespi, a Spanish missionary and leader in Armenia and are well-known among the 1.5 million explorer who arrived in California in 1767 and people of Armenian descent in the U.S. ArArAt’s popularity traveled between missions up and down the West is fi rmly rooted in quality; indigenous Coast, passing through many of today’s premier grapes and traditional French technology wine regions. His pioneering spirit inspired fi ve and methods have yielded a history of distinct Pinot Noir AVA offerings that balance success in international competitions. Burgundian elegance with New World character and Keeping a contemporary edge, the regional nuances. Marketed by Bronco Wine Co. portfolio now includes a six-year-old brandy, ANI, designed for mixology. Now in 15 markets. The 5 Pinot Noir AVAs are: 877.411.NAPA Santa Maria Valley, Santa Lucia Highlands, Arroyo Seco and facebook.com/brandy.ararat broncowine.com Russian River Valley in California; AraratBrandy.com SRP: $22 and Willamette Valley, Oregon SRP: Starting at $28.99

30 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access NEWPRODUCTS &PROMOTIONS

GRAND MACNISH ‘BLACK EDITION’ ESPOLÒN GIVES AÑEJO TEQUILA JOINS THE CLAN A BOURBON ACCENT M.S. Walker is extending the historic Grand Espolòn Tequila’s master distiller Cirilo Oropeza PUT ORDER Macnish range of Scotch whiskies. Extra-aged made Espolòn Añejo with an innovative process that in double-charred bourbon casks, Grand Macnish takes white oak-aged tequila and ﬁ nishes it for two to Black Edition offers a bolder and darker expression three months in heavily charred American bourbon INTO YOUR BUSINESS for Scotch enthusiasts. Black Edition comes in the barrels, allowing the liquid to take on hints of signature 6-pinch bottle and delivers a complex the famous whiskey. Espolòn Añejo is the third palate of peat smoke, honeyed oak undertones expression in a portfolio of 100% Weber Blue and a smooth, long ﬁ nish. In continuous Agave from Los Altos (the Highlands region of THE BEVERAGEJOURNAL GIVES SOMMELIERS, production since 1863, Grand Macnish is one of Jalisco, Mexico). 80 proof the oldest blended Scotches still on the market RETAILERS AND SALESPEOPLE FASTER, EASIER today. 80 proof ACCESS TO MORE PRODUCT INFORMATION AND facebook.com/EspolonTequila mswalker.com TequilaEspolon.com REAL-TIME PRICING DATA THAN EVER BEFORE SRP: $29.99 SRP: $34.99

ORPHAN BARREL KEEPS ROLLING LANGLEY’S NO. 8 GIN WITH ‘LOST PROPHET’ ARRIVES STATESIDE The fourth release from the Orphan Barrel Whiskey Terlato Wines has announced the U.S. debut Distilling Company, which specializes in re- of Langley’s No. 8, a classic London-style gin. discovered casks, is Lost Prophet, a 22-year-old Enthusiasts will be drawn to its and fresh, well- SEARCH thousands of products Kentucky straight bourbon. It was distilled in balanced notes of spicy juniper, aromatic 1991 in Frankfort, KY, at what was then the coriander and zesty citrus. Crafted from a BUILD lists and share by email George T. Stagg Distillery, and found in the proprietary blend of eight botanicals and a old Stitzel-Weller Warehouses in Louisville. very specifi c alcohol strength of 41.7% ABV, SHARE products on Facebook, Aromas of honey, dried fruit and clove lead Langley’s No. 8 stands out from other gins LinkedIn, Twitter & Google+ into fl avors of spice cake, vanilla and leather and adds English fl air to cocktails both classic before a sweet, smoky fi nish. 90.1 proof and new. TRACK usage, portfolios, history and lists Facebook.com/TerlatoWines OrphanBarrel.com TerlatoWines.com SRP: $120 SRP: $42

EXPLORE by vintages, sizes, prices, PIONEERING SPIRIT EMBRACED IN JEWELS OF ARMENIA: ARARAT BRANDIES CRESPI RANCH PINOT NOIRS In production since 1877 and once the offi cial supplier of the distributors and more The Crespi Ranch Cellars “Mission Series” honors Russian Imperial court, ArArAt brandies remain the category CREATE PDFs with full descriptions Father Juan Crespi, a Spanish missionary and leader in Armenia and are well-known among the 1.5 million explorer who arrived in California in 1767 and people of Armenian descent in the U.S. ArArAt’s popularity ACCESS labels, bottle shots traveled between missions up and down the West is fi rmly rooted in quality; indigenous Coast, passing through many of today’s premier grapes and traditional French technology and tasting notes wine regions. His pioneering spirit inspired fi ve and methods have yielded a history of COMMUNICATE distinct Pinot Noir AVA offerings that balance success in international competitions. with sales people Burgundian elegance with New World character and Keeping a contemporary edge, the and customers regional nuances. Marketed by Bronco Wine Co. portfolio now includes a six-year-old brandy, ANI, designed for mixology. Now in 15 markets. The 5 Pinot Noir AVAs are: 877.411.NAPA Santa Maria Valley, Santa Lucia Highlands, Arroyo Seco and facebook.com/brandy.ararat broncowine.com Russian River Valley in California; AraratBrandy.com SRP: $22 and Willamette Valley, Oregon SRP: Starting at $28.99 GET STARTED SCAN HERE Go to TheBeverageJournal.com to register To Subscribe or email [email protected] BRAND ASSOCIATION GOES A LONG to spirits. Vermont products are very much identified by their WAY WITH CONSUMERS connection to the land. Location is so important to spirits, and you can certainly apply the concept of terroir — that distinct BY LAUREN DALEY character or flavor from where it’s made, how it’s produced — to Vermont beverages,” said Hodge. The majesty of the mountains, the serenity of the flat, green lakes, WhistlePig is a 1,200-acre farm that distills its own rye. Founder the ever-changing colors of the maple trees, skiing — let’s face it: Raj P. Bhakta purchased the farm in 2007, and joined forces with there’s just something romantic about Vermont. Everybody loves Master Distiller Dave Pickerell, of Maker’s Mark fame. “We’re a a road trip through the Green Mountains; but more and more young company, but our vision is to eventually become a grain-to- frequently, the flavors of the state have been traveling south. glass, single-estate whiskey, where we grow all our rye right here Vermont beverage producers say there are a number of reasons on the farm. We’re even looking into harvesting our own oak to why their products are gaining momentum in Rhode Island bars, make our own aging barrels,” said Hodge. restaurants and liquor stores. A San Francisco transplant, Hodge moved to Vermont seven “Vermont has a great brand association. People see the Vermont years ago to attend college and fell in the love with the land. “It’s brand as high-quality, authentic, well-made, sustainable, green,” pretty spectacular up here year-round; it’s physically beautiful, said Mimi Buttenheim, general manager of Vermont Spirits in and that’s one thing people love about Vermont products — that Hartford, Vt. Vermont Spirits are made from local agriculture, land association. Another big part of Vermont’s appeal is its farm- which is another aspect consumers love, she continued. to-table culture, its community, its entrepreneurial spirit.” He “We’re taking local sugar sources — vodka is maple and whey, said WhistlePig sells well in Rhode Island, and that business in our gin is flavored with wild Vermont juniper, the bourbon with southern New England is up 60 percent over the past few years maple syrup, the Black Snake Whiskey is from Vermont corn — so due to growing interest in both whiskey and Vermont brands. we’re using local agriculture,” Buttenheim said. “We get a lot of Anne Marie Delaney, co- vacationers up here from southern New England who have great owner of SILO Distillery in associations with Vermont.” Windsor, Vt., said the locavore Michael Hodge, sales manager at WhistlePig Rye Whiskey, in and farm-to-bottle movements Shoreham, Vt., said Vermont is slowly developing its own terroir in PEOPLE SEE THE “have paved the way for people VERMONT BRAND the beverage industry. Terroir, a French term, is loosely translated to become interested in what AS HIGH QUALITY, as “a sense of place,” which is embodied in certain characteristic they’re drinking. They want AUTHENTIC, WELL qualities, the sum of the effects that the local environment has to know: ‘Where does it come MADE, SUSTAINABLE, had on the production of the product. Bourbon from Kentucky from?’ just like they’d find out GREEN. and Champagne from France are defined by their terroir. about the food they’re eating. Mimi Buttenheim General Manager, “Vermont is a leader in the farm-to-table movement, a leader in I see that evidence first-hand… Vermont Spirits the slow food movement, and now we’re bringing that concept They like that we use local

32 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access grains and ingredients.” SILO won a bronze medal for its bourbon craft beer movement expanded people’s pallets and the gluten- at the 2014 New York Spirits Competition, where they were also free movement is booming. Cider is naturally gluten-free, so it’s named Vermont Bourbon Distillery of the Year. growing in popularity.” “Vermont has a long tradition of agriculture and farming. With Formalarie said Woodchuck started near the Okemo ski resort in a shorter growing season and longer winter, it has inherent Ludlow. Vacationers from southern New England “were picking challenges, but it’s given rise to a resourceful and creative up six-packs, taking them home and telling their friends, and community that makes maple syrup from tree sap, transforms we really grew [into Rhode Island].” He continued, “The idea of milk into cheese, makes vodka from honey, and whiskey from Vermont carries a general feeling of quality and craftsmanship. organic grains,” said Todd Hardie, founder of Caledonia Spirits, People…come up here to ski, try us, and they like that they can get a distillery that sits on the banks of the Lamoille River in Woodchuck back at home.” Hardwick, Vt. “Hardwick is a community inspired by farms where In 2005, visitors made an estimated 13.4 million trips to the state, the production of milk, cheese, timber, grains, honey, seeds, and spending $1.57 billion, according to The Chronicle of Vermont. In herbs are part of our lives and help define our place.” 2011, the state government earned $274 million in taxes and fees Caledonia partners with local farmers and beekeepers to source from tourism, with 89 percent of that from out-of-state visitors. organic grains and raw honey to make their gin, vodka and cordial. David Boyden, co-owner of Boyden Valley Winery in Cambridge, They also source local white oak and hire a local cooper to make which produces Vermont Ice Cider, said he has a distributor in aging barrels. Their Barr Hill Gin won a Gold Medal and was the Washington, D.C./Maryland area that groups all Vermont named “Gin of the Year” at the 2013 Hong Kong International products together under a “Vermont” brand. “There are five of Wine and Spirits Competition; it also Won Double Gold at the us from Vermont, and it made it easier for them to say to clients: 2012 New York International Spirits Competition. ‘OK, this Vermont product had really good success, here are some “We’re new in Rhode Island… but so far the reception has been other Vermont products...’ [Clients] identify with Vermont as a excellent,” said Alex Weiss, Caledonia’s director of sales. “Folks in brand, with ‘Oh, that’s the place I like to vacation!’ I thought that Rhode Island have found us in Boston, New York and Vermont, was a savvy move, on the distributor’s part,” he said. and then began to request our spirits at their local bars. It's been Michele Noonan, director of marketing for Magic Hat Brewing an honor to get to know the folks that have helped make our Company in South Burlington, said she hears anecdotally that success possible.” finding a beverage from Vermont back home in Rhode Island is Eleanor Leger, co-owner of Eden Ice Cider Co. in Newport, Vt., exciting for consumers. “People from southern New England tell said that Vermont products in general, and Eden in particular, us they love when they can go home and can find Magic Hat No. “get lots of receptivity” in southern New England. “They totally 9. It’s like taking a piece of vacation home with them.” get it. We walk into a restaurant [in southern New England] and Magic Hat’s head brewer Chris Rockwood added that the Green [owners] say, ‘Vermont? Oh, I’m interested in this.’ We get a lot of Mountain state has “a lot of younger and up-and-coming brewers people from southern New England in our tasting room who take that are extremely talented. You know the saying, ‘We’re from the cider back with them.” Vermont; we brew what we want.’ There’s that arrogance to Cider in general is also gaining a foothold in the beverage push the envelope in flavor. That kind of confidence can go a industry as a whole, said Nate Formalarie, communications long way in brewing.” But he also attributed much of the flavor manager at Woodchuck Hard Cider in Middlebury, Vt. “Cider is to Vermont’s water. “The pH of the water can impart drastically a rapidly-growing product in the beverage world right now. The different flavors into a beer,” said Rockwood. ■

January 2015 RHODE ISLAND BEVERAGE JOURNAL 33 THE FIND

REKORDERLIG PUTS A SEASONAL PIEHOLE DELIVERS SPICY TWIST ON CIDER SEXY IMAGERY, Sweden is not known in the U.S. for its beverages, but FUN FLAVORS, one brand is making a case for paying more attention HINT OF NOSTALGIA to the spectrum of possibilities in hard cider. The Whiskey can be serious, but it also limited-edition Rekorderlig Spiced Apple Hard Cider, can be whimsical. New from Diageo, available until March 2015, is an effervescent combo Piehole—a “Pie-Oneering Whiskey,” of vivid apple enhanced with vanilla and cinnamon. get it?—was inspired by grandma’s While taking inspiration from mulled cider, it works favorite pie recipes and is hitting shelves wearing stylish pin-up both warm (with a slice of orange), or cold over ice era imagery. The three 70 proof expressions are a delicious blend (with a sprig of mint or slice of lime). Spiced Apple of Canadian whisky and pie-flavored liqueur: Apple Pie, Cherry joins a line that includes Rekorderlig Pear, Wild Pie and Pecan Pie. $14.99/750ml pieholewhiskey.com Berries and Strawberry-Lime. Already a smash in the UK and Australia, the brand is NY, NJ, FL, CO and NV, with new markets opening in spring. SRP: $4.99/500mk; 4.5% ABV rekorderlig.com POT-INSPIRED EARTH MAMA VODKA LAUNCHES, GOES NATIONAL Ready to groove? Earth Mama “Top Secret” Vodka is coming to stores and bringing with it the real taste and smell of—surprise!—pot. “Earth Mama was EXOTIC FRENCH BITTER ‘CHINA-CHINA’ created to put a smile on your face and bring CAPTIVATES SIPPERS, MIXOLOGISTS ALIKE you to a state of peace, love, friendship and Popularity of liqueurs has always been tempered by the happiness,” say the press materials, and it is category’s sprawling breadth. The sub-genre of amari sure to grab attention. (bitter liqueurs) in particular, however, has seen a Currently available in resurgence of interest from mixologists, who value MN, IL, WI, DE, NY, NJ, their intense herbal character. Bigallet China-China, CT, AZ, CA, AR, LA, GA technically an amer because it is French, is a true and IN, and in the rest hidden gem. The Bigallet family has been distilling of the country by April; the elixir since 1872, at the foot of the Rhône Alps. 375ml, 750ml ($24.99), The distillation includes both sweet oranges from 1L. 80 proof. Product Valencia and bitter oranges from Curaçao, plus contains no marijuana. botanicals including anise, chinchona, clove and earthmamavodka.com more. 80 proof; $42.99/750ml bigalletusa.com

34 RHODE ISLAND BEVERAGE JOURNAL January 2015 See www.thebeveragejournal.com for online product access

WhistlePig Rye prides itself on being 100 proof, with a 100% rye mashbill and at least 10 years of age. TIME TO BUY RYE Recent growth spurt and brown goods momentum make rye a whiskey to bet on By jack robertiello

f there were an endangered species act for American spirits, rye certainly would have qualified for protection at the turn of this century. Down to only a few brands that were mainly stuck on the periphery of the shelf ABOVE: Stills at High West Distillery in Park City, Utah. High West has been or out of the line of sight on the back bar, rye had fallen far from its selling sourced rye while aging their own I pretty perch as arguably the original American spirit. While bourbon had Pennsylvania-style version. TOP RIGHT: Woodford Reserve is known for bourbon, but survived Prohibition and later the vodka craze, rye had slowly but surely a limited-edition rye proved so successful faded from relevance. that they are now adding it to the portfolio. ABOVE: Brewer John Maier of Rogue Ales & source of two of the minor success stories Spirits oversees rye grown on Rogue’s own Hot Both On- & Off-Premise Oregon farm. RIGHT: Beam Suntory is boosting in the category: WhistlePig and Lock, While most brand reps say sales of rye Jim Beam Rye to 90 proof and giving it a fresh look. Stock & Barrel. skew higher on-premise than average, (Different rules in the two countries retailers are also reporting growth. “There can create confusion, however; while in has certainly been an increase of rye this country, to be called a rye a product enthusiasts,” says Erin Robertie, liquor But since its lowest point, rye has must be at least 51% made from that department manager at the 35,000 square come roaring back, growing by double grain, Canadian rules are less bothersome foot Hazel’s Beverage World in Boulder, digits each year for the past few and up and allow almost any product containing CO. “It spans from cocktail geeks to grain more than 35% in the 52 weeks through some rye to be called “rye.”) experimentalists. We have a handful of October 2014 according to recent figures, Not to be outdone, Kentucky is customers that only shop for ryes.” She building on numerous trends that have starting to sink its teeth deeper than ever acknowledges the cocktail craze as a created the perfect climate for the into rye. Rye is a big reason, for instance, contributing factor, but also points out American spirit more closely associated why Michter’s is building two new that rye’s drier, more spicy flavor profile with Maryland and Pennsylvania than distilleries. Also notable on the horizon fits a trend away from sweeter drinks. Kentucky. is Brown-Forman’s Woodford Reserve Robertie also credits the limited- Of those trends, the return of classic Rye, a follow-up to a limited edition from edition ryes—specifically those from cocktails in which rye often plays a a few years ago that will join the flagship Buffalo Trace including their Antique prominent role has been most important. brand as the first permanent line Collection brands Thomas H. Handy Manhattans and Old Fashioneds aside, extension. and Sazerac 18—for “catapulting the international American whiskey the category into the forefront boom has returned focus to authentic Bulleit Rye was launched in 2011, of whiskey drinkers,” as well as styles of bourbons and ryes alike. And building on both the making room for other limited finally, contributing is the contemporary bourbon brand’s growing popularity and expressions like Willet Rye 7-9 craving for authentic products with real the increasing interest in Year and Angel’s Envy Rye. stories and the concurrent surge of micro- its cousin spirit. Those ryes have limited distillers, who in many cases are working availability, but even the big with rye (or selling rye made elsewhere, distillers have been having a hard or both). time filling their orders until recently. Even Canadian whisky makers, Heaven Hill’s Pikesville Rye has been who have lagged behind their U.S. “on sabbatical” while stocks were brought counterparts in featuring rye as a key up to par; and the distiller struggled to component of their wares, have gotten fill orders for their Rittenhouse Rye, a into the mix. Pernod Ricard has in the 100-proof brand that was in the forefront past year or so started to push J.P. Wiser’s of the return to rye, says Director of Rye, with smaller brands Lot 40 Pot Corporate Communications Larry Kass. Still Rye and Pike Creek also receiving “We’re finally now starting to get caught up. attention. Canada has already been the time to buy rye

LEFT: Wild Turkey Master Distiller Jimmy Russell, seen here inspecting barrels, makes a Russell’s Some credit limited-edition ryes with Reserve 6 Year Old Rye whose demand has been outstripping supply. RIGHT: High West in propelling interest; but even big distillers Park City is the world’s only ski-in distillery and gastro-saloon. have been challenged to keep up with demand on their basic rye whiskies. especially as the rye volume growth slows naturally as more liquid is made available, but prices also rise. Anchor has been gradually increasing the amount of Old This is the first year in a while that we’ve it. But we’ve gone through our year of pain Potrero made each year but King says he been able to make new placements and get and rye supplies are loosening up, and I believes he could sell out “ten times more our inventory and stocks in line,” says Kass. have to assume the other major distillers than that” at this point. Wild Turkey found itself in a have gone through a similar process.” Campari’s Andrew Floor points out similar bind, says Andrew Floor, Senior MGP’s importance in the overall rye Marketing Director for Brown Spirits Midwest Brown Gold? resurgence: “Without [them], rye might for brand owner Campari. When finding Much of the rye gap has been filled with not have got the traction it did. Even itself short of the benchmark Wild Turkey spirit coming from the giant former Sea- with our quite sophisticated forecasting 101 Rye, the company introduced Wild grams distillery now called MGP of Indiana, we were caught by surprise, as were other Turkey 81 Rye, which, while it garnered which has supplied numerous brands, like producers. It would have been really many new fans for the whiskey style, also Bulleit and High West among many others. tough for this segment if there wasn’t alienated numerous bartenders, who High West has used their share to create another source of liquid.” created a Facebook page seeking 101’s unique expressions, like Rendezvous and return. Well, the company listened—and Bourye, as a bridge until the day their aged Jockeying for Market Position has reintroduced 101 in a highly allocated whiskey is ready for release. Not all distillers were caught short; the version for bar use, with plans to expand A recent piece about MGP as an three Beam Suntory ryes—Jim Beam, distribution next year. unpublicized source highlighted what Old Overholt and Knob Creek Rye— Similar issues plagued Campari’s many in the industry already knew, but are growing double digits and ready for Russell’s Reserve 6 Year Old Rye. “When also called into question the lack of more. The company plans to repackage demand took off, we just didn’t have the transparency in marketing of numerous Beam Rye, boosting it to 90 proof in liquid,” says Floor. “It’s even harder when brands. David King, president of Anchor response to bartenders’ request for more you have an age statement whiskey. We Distilling, maker of pioneering brand Old potency for their cocktails, says Chris went through a significant period of out- Potrero, says that going forward, brand Bauder, General Manager of Whiskies at of-stocks and we suffered some because of owners will need to be more forthright, Beam Suntory. LEFT: Amber waves of rye at WhistlePig in Shoreham, VT; the brand launched using Canadian grain, but is transitioning to homegrown rye. RIGHT: a fermentation brews at Woodford Reserve.

Bartenders and retailers have been and admits half his payroll is supported by choice of General George Washington to seeking single-barrel ryes from the those sourced products. High West now fortify his troops during the brutal Valley company, and being able to make that sells its own unaged rye made in Park City, Forge winter. Complementing that unique happen is an advantage Bauder sees larger Utah, and will be opening a new distillery backstory, the modern Michter’s Rye has a distillers having: “If you’re not producing nearby soon. great hook: every bottle of the 84.8 proof your own, obviously you can’t do that.” Overall, Kass likens the sudden rye liquid comes from a single barrel. Other distillers, once supply has been explosion to a microcosm of the American Craft bottlings are a wild card to balanced, have new ideas as well. “We’re whiskey boom, but thinks the fly-by-night consider in the rye equation. Rye, with its always looking and planning,” says Kass. brands will end up caught out. “Rye has spicy character, has carved itself an image “It was all we could do to keep up with gone through an accelerated growth spurt as bourbon’s cooler cousin, perfect for demand here over the past four or five in six years or so, but there’s a whole lot classic cocktails and budding connoisseurs. years, but we’ve been able to squirrel away more sophisticated consumer out there Small distiller successes include FEW and some and we’ll be releasing a few older now,” he says. “You can’t bring a label Koval, both made in the Chicago area; and ryes in the next few years.” out anymore and expect that people are Tennessee’s Corsair whose Ryemaggedon is David Perkins, proprietor of High blindly going to try it. You have to have a only one of their many explorational grain West, has been selling sourced rye they story that’s airtight and true.” whiskies. A brand new craft entry to watch tweak while he ages his own Pennsylvania- One well-established brand positioned is Rogue Farms Oregon Rye Whiskey, style 100% rye whiskey, a style he likes to tap in to rye’s growing popularity is Mi- made start to finish on a single farm, used a for the flavor and its connection with chter’s. According to local lore, rye whiskey strain of “Dream” rye apparently so special American distilling heritage. He has made by the company that would ultimate- that Rogue trademarked it; 374 cases were sourced from MGP and Barton Distillery, ly be known as Michter’s was the personal released in December. n rye whiskey THE GRAPES, THE PLACES, THE WINES

BY JEFFERY LINDENMUTH

any American wine lovers already known as Cannonau. However, because most of relish the taste of Garnacha these wines include Garnacha as part of a blend, —even if they don’t realize it. the grape has remained largely anonymous to the This widely planted grape has many wine drinkers who have enjoyed it. Mbeen prized in the Mediterranean for centuries, This is about to change: varietal Garnacha appearing in both its red and white varieties wines are gaining traction in the grape’s Spanish in the regal wines of France’s Châteauneuf-du- homeland of the Ebro River Valley and are Pâpe (where is goes by the name Grenache), beginning to enter the world stage, where they the stylish reds of Spain’s Priorat and in the hold special appeal for an audience thirsting for fashionable dark reds of Sardinia, where it is affordable, and characterful, wines. WinesOfGarnacha.com facebook.com/winesofgarnacha twitter.com/winesofgarnacha

WinesOfGarnacha.com facebook.com/winesofgarnacha Garnacha’s origin can be traced to Aragón, in because Garnacha buds earlytwitter.com/winesofgarnacha and ripens northern Spain, which is currently home to some of the grape’s best varietally labeled expressions. late, it demands a long growing seasons, Opposite page, top, and above: vineyards precisely like that found in the hot, dry thriving in Campo de Borja. Garnacha vines in Spain are often pruned in low bushes, to better regions of Spain. withstand relentless wind. Opposite page, bottom: It is fitting that the Spanish birthplace Somontano, one of Spain’s five PDOs specializing in Garnacha. of Garnacha is now poised to introduce this wine to the world in its purest form, FRANCE as a varietal wine. The five Protected Designations of Origin (PDOs) located ITALY in total acres of both red and white in the area where Garnacha originated— Garnacha, followed closely by Spain. Calatayud, Campo de Borja, Cariñena, Here, in the Ebro River Valley Somontano and Terra Alta—are focused SPAIN Barcelona (homeland of Spanish Garnacha), vines on representing Garnacha as a varietal PORTUGAL are generally trained in low bushes, wine, including red, rosé and white wine giving Garnacha the fortitude to endure interpretations. As part of the European MEDITERRANEAN BY NATURE relentless winds like the Cierzo and the Union Protected Designations of Origin, The places where Garnacha prospers are Summer heat. In fact, poor soils and low these wines carry a guarantee of their evolved from a confluence of climate rainfalls constrain the yields, favoring provenance and quality, with their and history. Botanical evidence strongly healthy ripeness at the same time. And, regional names protected by law. For their suggests the grape originated in Spain’s part, each PDO must adhere to strict northeastern region of Aragón and standards, designed to assure consumers spread with the expansion of the empire that the wines are from the specified area and crafted to consistent high quality. of the Crown of Aragon through the FRANCE 14th and 15th centuries to occupy Spain’s The most fundamental standard for ITALY Catalonia, the Roussillon of southern Garnacha explorers to recognize is that France, Sardinia and parts of Greece. these Garnacha varietal wines, whether SPAIN Barcelona red, white or rosé, are guaranteed to The fact that Garnacha is still grown PORTUGAL here today is a credit to its unique include a minimum of 85% of the adaptation to these warmest areas of the Garnacha grape. Mediterranean, and Garnacha’s ability to produce quality wines, even where NEW RESPECT FOR other grapes might struggle. Ebro River D.O. Somontano AN OLD VARIETY While Garnacha has spread to the Of course, the quality revolution in these New World, most notably to Paso Robles D.O. Campo de Borja Catalonia Spanish PDOs is not as simple as just and the Central Coast in California; increasing the proportion of Garnacha D.O. Cariñena and to Australia, where it’s frequently D.O. Calatayud in the bottle. Garnacha was traditionally undercover as the “G” in Australia’s D.O. Terra Alta blended to account for some of the red “GSM” blends, the Mediterranean Aragón grape’s inherent challenges, including remains home: a full 97% of the world’s high alcohol, the potential to oxidize,

Garnacha plantings are in Europe and D.O. Somontano and the propensity to produce thin or North Africa. France leads the world D.O. Campo de Borja Catalonia unimpressive wines when permitted to

D.O. Cariñena D.O. Calatayud D.O. Terra Alta Aragón overproduce. Only by applying modern Calatayud science with regard to viticulture and Looking across the Spanish PDOs It is fitting that the winemaking, and electing to pursue dedicated to varietal Garnacha, the rugged Spanish birthplace quality over quantity, have these and high-altitude Calatayud, established in of Garnacha is now regions succeeded in making world- 1989, is renowned for producing Garnacha class varietal wines from Garnacha. grapes with thick black skins that yield rich poised to introduce “The old farmers were incredibly and sappy reds of good concentration that this wine to the world smart with their methods, and able to require no help from other grape varieties. keep 100-year-old vines healthy and The robust flavors in these Garnacha wines in its purest form, producing,” explains Ignacio Martínez are joined by refreshing acidity, preserved as a varietal wine. de Albornoz, Secretary of Garnacha by cool nights that counterbalance the hot Origen Association. “However, they days and also result in some of the latest did not have the technology to produce harvest dates in the whole of Europe. cold fermentations and maceration, or With many small parcels of old vines, the Thanks to variations in altitude, three to choose the best planting sites and tradition of hand-harvesting, characteristic distinct Garnacha expressions exist within integrate quality barrels. By combining of many fine wines, remains strong in this single PDO The lower elevation modernization with our traditions, these Calatayud, with its soils of red and white wines, found primarily on dark limestone regions are succeeding in the challenge of clay, quartz, limestone and slate. soils, are potent and aromatic; the highest producing monovarietal Garnacha wines altitude wines in the foothills of the of great character and concentration.” Moncayo mountains are more elegant Varietal Garnacha holds special Campo de Borja and subtle. Between the two are vineyards intrigue for inquisitive wine lovers given The self-proclaimed “Empire of Garnacha,” of 450 to 550 meters elevation, with this the grape’s ability to reflect its origin. “It Campo de Borja is perhaps the best-known middle ground producing complex, fleshy is the Pinot Noir of the south, because of the Aragón PDOs among U.S. wine and intense wines. it really captures a lot of the terroir. It lovers given the success of some of the is a great deal of fun to sample several large cooperative wines in the U.S. The of these wines, because you absolutely region was the first to pursue the concept Cariñena can tell which PDO each comes from,” of modern varietal Garnacha wines, a wise Created in 1932, Cariñena is the oldest says Martínez de Albornoz. Each PDO choice given a majority of vines here are PDO in the region of Aragon and among tells a story of sun and soil, people and Garnacha, with 50% of them between 10 the oldest protected growing areas of practice—one might say they represent and 50 years old. Astonishingly, the oldest Europe. Cariñena is also the largest of five faces of Garnacha. vineyards of the region date back to 1145. the PDOs, with 1,600 growers joining to

With the goal of raising consumer awareness, the Wines of Garnacha campaign, jointly funded by the PDOs, the Spanish Ministry of Agriculture,

Food and Environment and the European THE EMPIRE OF GARNACHA Union, focuses on Garnacha and Grenache CAMPAIGN FINANCED education through in-store tastings, social media WITH AID FROM THE EUROPEAN UNION campaigns and consumer events. AND SPAIN GARNACHA REVEALED

make it one of Spain’s important wine Because Garnacha buds early and ripens late, it with sweetness, acidity and tannins in demands a long growing seasons, precisely what exporting regions. While Cariñena lends is found in hot, dry regions of Spain. The tradition good balance. its name to the Carignan grape, Garnacha of pruning in low bushes gives Garnacha the When crafted as a rosé, red Garnacha strength to endure relentless winds, like the Cierzo actually accounts for 31% of production, and Garbinada in Spain and the Mistral in France. makes a perfect hot-weather wine, with contributing to both rosé and red wines. Mastery of Garnacha in the vineyard—which is its aromas of strawberries, roses and an manifested in many old-vine parcels still healthy For the latter, whole grape fermentation and producing—is now being complemented by impression of sweetness. White Garnacha and carbonic maceration a hallmark of the advances in the winery (such as cold fermentations is especially malleable, and can produce and maceration, better barrels), resulting in more wines, resulting young reds in a fresh and control and higher quality. wines that range from fresh and mineral fruity style. Among the significant trends to rich and plump. in Cariñena is the emergence of smaller As an alternative to international red estate producers in a region that was varieties, Garnacha fulfills an important traditionally dominated by cooperatives. Terra Alta is responsible for around 80% role as a superior wine pairing for many of all the white Garnacha in Spain— popular foods, according to Martínez de representing one-third of the entire world’s Albornoz. “The wines go very well with a Somontano production. The optimal conditions in lot of ethnic foods. And they go especially PDO Somontano currently has only a small Terra Alta are a result of cool winds from well with barbecue,” he says. Also good for investment in Garnacha, accounting for the north and humid breezes coming off the the consumer, along with Garnacha’s lack about 5% of the vineyards. However, the Mediterranean. Whites display profound of widespread recognition comes great region expects to double plantings over the minerality, beyond ripe fruit; rosés are bright value, with Garnacha wines frequently next few years, reversing a much broader and refreshing; and reds from Terra Alta over-delivering on quality across a range global trend of removing Garnacha vines in compare in intensity and weight to those of of price points. favor of international varieties. This vision the other Garnacha-focused PDOs. With Garnacha already gaining buzz is in keeping with Somontano’s progressive among American wine writers, sommeliers and modern approach, traits that are RIGHT GRAPE, RIGHT TIME and early adopters, varietal Garnacha evident in both the region’s international- Producers of Garnacha varietal wines are producers are becoming more proactive in style wines with their hip marketing, many already finding a warm reception among educating the world on this grape, supporting of which are positioned as “luxury” wines. American wine consumers. “When retailer efforts, through an information Vineyards located at 350 to 1,000 meters American wine lovers try Garnacha, program launched in the United States and above sea level, in the shadow of the they find it well suited to their palate. It is Canada in February 2014. Pyrenees, experience extreme geography fruity and fresh, and is just enough outside With so much in its favor, Martínez and seasonal temperature swings, which the mainstream wines to offer an original de Albornoz is convinced that education producers are able to exploit to craft experience,” says Martínez de Albornoz. is the missing ingredient to build wider concentrated Garnacha wines with an eye While each P.D.O. crafting Garnacha appreciation for red and white Garnacha, toward aging. promises wines of real pedigree and bringing new notoriety to this unsung specific style, in broad terms consumers grape. “People did not always realize they can expect red Garnacha to offer ripe, were drinking Garnacha. With the rise of Terra Alta aromatic and fruity wines, redolent of red varietal Garnacha wines we aim to ensure In PDO Terra Alta, historically both red fruit and spices. Given red Garnacha’s they know exactly what they are drinking, and white Garnacha have been cultivated. thinner skins, these wines are generally because one thing we are sure of already: The latter, in fact, has become a specialty; fruit forward, lush and soft on the palate, they will love it!” ■ THE‘G’WORD SPREADING THE WORD ABOUT GARNACHA IS VITAL—AND MORE TIMELY THAN EVER

BY JEFF SIEGEL

ndy Abramson has been the world. Plus, it is incredibly versatile, That lack of attention started to change involved with the Garnacha so it can show up in everything from a about a decade ago, says Brad Lewis, the fine grape in most of its various Texas GSM to a powerful Australian wine buyer at ABC Fine Wine & Spirits, forms and names for years, both blend to a California single varietal to a with locations throughout Florida. Aas a wine professional and as its unofficial Spanish critical rave to France’s legendary “It’s like the light bulb has gone off for U.S. ambassador, fighting the good fight to Châteauneuf-du-Pâpe. So why has it been Garnacha,” he says. “You’re seeing a lot help it gain increased recognition. so little-known for so long? of good importers getting into it, and it But even he was surprised by what “The best-known grapes from the has been a good category for us and we’ve happened one day last fall. best-known regions have gotten most done good business with it.” That’s when, during the fifth annual of the attention,” says Alfonso Cevola, International Garnacha Day in September, CSW, the Italian Wine Director for TASTE FOR ADVENTURE Abramson noticed that a picture with the Glazer’s in Dallas. “But that doesn’t mean This timing couldn’t have been better for event’s logo kept showing up on Twitter. that Garnacha doesn’t deserve attention.” the grape, as Generation X and Millennials In fact, the hashtag #garnachaday reached In fact, that versatility has often worked become more influential in the wine the top 10 on Twitter that day. against the grape. Sometimes in wine, it’s marketplace. And in studies like this one, “The moment I saw others retweeting better for a varietal’s image if it excels at from the Mid-Market Pulse consultancy, the Times Square Grenache.Me logo,” he just one or two things, like Chardonnay, these two groups, and especially the latter, says, “I knew we had arrived.” instead of doing so well at so many. It’s less are redefining how consumers decide what And why not? Garnacha—or Grenache confusing, at the very least. Bordeaux is wine to buy. Notes a 2014 Mid-Market or even Cannonau, yet another of its Cabernet and Merlot, Burgundy is Pinot report: “With their taste for adventure, names—is ready for prime time. It’s food- Noir, Shiraz is the Barrossa Valley. But and complete disregard for tradition, friendly, almost always well-made, and a Garnacha is here and there and everywhere. Millennials are choosing wines based on value at almost all price points. What more “For the longest time, there were their stories—how they were made and can a wine drinker want? under-the-radar regions for wine, and not what makes them unique—instead of enough people paid enough attention their reputations... Millennials purchase GETTING THE WORD OUT to them,” says John Paul Kaminga, the more imported wines, are willing to try A fact obscured by its multiple names: wine manager for Blanchards Liquors in new wines from lesser known regions As recently as 1990, Garnacha was the Allston, MA. “And so the wines were not and producers, and are more open mostly widely-planted red varietal in appreciated by importers to this country.” to new experience.”  Sense of discovery. “There’s no simple way to sum up the wines,” says Kaminga. Traditionally, Spanish Garnachas tend to be richer and higher in alcohol, while the French Grenache used in the Rhône can be almost elegant. But so much is going on that that tradition is a base KEYS TO GARNACHA to build on and not a hard and fast Many of Garnacha’s most important rule. A California Grenache, for qualities are well-suited to example, can be fruit-forward and today’s American wine drinkers. almost crisp. And don’t overlook Communicating these qualities are Grenacha-based rosés, which OPPOSITE PAGE: Campo de Borja is perhaps key to turning a lesser-known wine the best-known of the Aragón PDOs among U.S. combine red wine’s fruitiness with into a fresh discovery. wine lovers given the success of some of the white wine’s freshness. large cooperative wines in the U.S. The region was the first to pursue the concept of modern Among Old World wines, Spanish varietal Garnacha wines, a majority of vines here No matter how many advantages you are Garnacha, with 50% of them between 10 and Garnacha is recognized as having a 50 years old. can tick off for Garnacha, the fact that generously fruity (rather than earthy) it performs well in the most important profile, highlighted by bright cherry, context of all—taste—is key. Simply which puts the wine right on target put: when consumers get a chance to with fans of fruit-forward wines. That description has “Garnacha” meet Garnacha, there’s an excellent written between every line. Indeed, the One prime reason Garnacha is not as chance they will like what they taste. well-known as grapes like Cabernet, wine’s selling points spring authentically Says Lewis: “That has worked for us. It Merlot and Chardonnay is that it from its character, not from marketing gives consumers the opportunity to see plays so well with other grapes; it bells and whistles: that this is a different animal, and what is frequently blended with other they find when they taste the wine is “Rhône” grapes, especially Syrah and  Value proposition. “The value Mourvedre, and often does not appear that it goes over really well. It’s got that has always been really good,” says on the label. ABC’s Lewis. “You can find a $10 bright cherry fruit that so many wine or $12 wine that might cost $20 or drinkers really love.” Garnacha is the ultimate Mediterranean $30 from another region made with In this, retailers have an opportunity, grape, having spread from northern Spain into France and Italy. The rugged another varietal. That’s because the says Abramson, to connect with their customers. “Garnacha is the kind of soils, low rainfall and beneficial winds cost of real estate is often less. These of Spain’s Ebro Valley, in particular, wine that retailers can sell that isn’t are older vineyards that have long result in lower yields and higher disease ago been paid for.” the same old safe thing that they always resistance than French regions growing carry,” he says. “It isn’t like selling the Grenache. This terroir is a prime reason  Food-friendly. Garnacha’s combi- same seven kinds of Chardonnay and why the PDOs of Spain are succeeding nation of fruitiness (red fruits like Cabernet. And once they give their in making varietal Garnacha wines. cherry), moderate acidity, typi- customers the opportunity to taste cally light tannins and minimal oak Grenache and discover how really The quality of varietal Garnacha means it pairs with a variety of food, diverse it is, they’ll come back for more. wines has risen dramatically in recent decades as technology and techniques from casual mid-week roast chicken And it doesn’t matter if they’re a wine in the winery have caught up with to late-night pizza to something even geek or a neophyte—there is something wisdom in the vineyard, passed down fancier, as well as grilled meats bar- for everyone, from $6 to $60.” for generation by savvy growers who becue and cheese and charcuterie. With enthusiasm like that, it may have mastered how best to train, prune White Garnacha—generally defined be no time at all before Garnacha and monitor vines through the season’s by its plump, rounded texture, with resumes its place at the world’s most- growing cycle. an impression of oiliness, richness planted grape. ■ and spice—checks in on the robust Garnacha wines cover a wide price side of the white wine spectrum; for For more information, visit: spectrum; less expensive examples tend to be styled for easy, early food matches, think shellfish, seared drinking while higher-priced ones or grilled tuna, paella, risotto, chees- display more structure and ageability. es and charcuterie #GarnachaDay 2015 is set for September 18th CRYSTAL BALL 2015 INDUSTRY VETERANS PEER INTO THE NEAR-ISH FUTURE BY ROGER MORRIS

eems like ages ago that people were worrying about the advent of ➤ TECH WILL HAVE A the Millennium bug, and that the bursting of the dotcom bubble had HUMANIZING IMPACT. Starnished the prospect of the Internet as a hub for business transactions. Of course, those were also the days when cell phones were only used as a “The younger generation sits at the bar with a drink in one hand and a temporary communications device until we got back to our land lines. cell phone in the other. They can Google anything at the bar and get The alcoholic beverage industry has information. They want to be talked also changed rapidly during those 15 to, not talked at. They want stories.” years—in terms of what brands we sell, how we sell them, how we price them – Norman Bonchick, Van Gogh Imports and who buys them. So what comes next? We asked a SPIRITS cross-section of industry experts what they saw in their crystal balls for 2015 —what ➤ trends would accelerate and which ones WATCH CRAFT DISTILLERS FOR are in danger. Here are their thoughts. LEADING INDICATORS. “Big producers will be forced to ➤ DEVICES WILL EXPAND AS TECHNOLOGY consider the small producers more PRIMARY INFORMATION CHANNELS. seriously, and not only as competition, but also as a low-cost means to test ➤ OUR FOCUS WILL TURN “The impact of mobile devices and products before launching.” FROM MILLENNIALS TOWARD…. tablets for receiving and communicating wine information will con- – Ralph Erenzo, Tuthilltown Spirits “Of interest for 2015 is that by the tinue to increase mainly in areas of end of the year, every person defined accessibility [‘Help me get informa- as a Millennial will be of legal ➤ NEXT UP IN CRAFT? tion where I am…’] and immediacy drinking age. In January of 2016, we’ll [‘Give it to me now’].” “Applejack will be reinvented, and a all be talking about the ‘iGeneration’ whole palette of flavors will spread out and whether they will become wine – Michael Mondavi, with brandy and eau-de-vies.” drinkers. Stay tuned for that.” Michael Mondavi Family businesses – William Owens, – John Gillespie, Wine Market Council ➤ MOBILE OR BUST? American Distilling Institute [He cautions, however, that shortages “Word of mouth isn’t word of mouth may slow craft spirits expansion: any more. The only way you can Orders for premium stills are taking a reach the younger demographics is on year or more to fill; aging barrels from their smart phone.” American oak are on back order; and – David Moore, most aged bulk whiskey for blending Moore Brothers retail wine stores has been bought up.] UPSCALE WINE WILL CONTINUE TO PROSPER. ➤ TIES BETWEEN WINERIES AND CONSUMERS WILL CONTINUE TO CABERNET REMAINS THE #1 RED VARIETY OVERALL GET CLOSER AS MORE WINEMAKERS IN THE U.S., AND OVER $20 WILL CONTINUE TO SERVE AS BRAND AMBASSADORS. RETAIN A DOMINANT PRESENCE ON RETAILER “Our business is unusual in that SHELVES. - MICHAEL MONDAVI respect. You don’t see the president of GM going out to meet customers.” – Brian Larky, Dalla Terra Winery Direct ➤ WHERE IS VODKA HEADED? 2015 “It’s great that someone wants to sit ➤ PROVENANCE WILL BE down and savor a craft rye. But instant MORE RELEVANT THAN EVER. ➤ THE SPIRITS MARKET gratification is part of going out and IS NEARING SATURATION. “American drinkers want to know having a good time, and vodka where their wines come from, provides that.” “In the last two years, there have been whether it’s Cabernet Sauvignon from 1,500 new spirits products or product – Norman Bonchick Diamond Mountain, Chardonnay extensions. People are risking a lot of from Dry Creek or Champagne from money because the market can’t absorb only Champagne.” that. The bar isn’t getting any longer.” WINE – Sam Heitner, Champagne Bureau US – Norman Bonchick ➤ STOCK IS RISING FOR SMALLER CHAMPAGNE PRODUCERS. ➤ THERE WILL BE A PUSHBACK (FINALLY) ➤ CRAFT DISTILLING WILL AGAINST HIGH-ALCOHOL WINE. “Any major restaurant will have a BRING POSITIVE CHANGES selection of grower Champagnes on TO RURAL AMERICA. “It may be too early to predict this its wine menu these days to be taken with certainty, but there has to be “In addition to increased tax revenues, seriously. Just having Dom Perignon a backlash against all of the high- craft production will create an increase won’t cut it anymore.” alcohol Napa Valley Cabernets.” in rural employment opportunities, – David Moore – Randall Grahm new markets for small farmers and blossoming of tourism activity.” ➤ GREEN WILL GAIN ➤ CLASSIC APERITIFS – Ralph Erenzo MOMENTUM. ARE COMING BACK.

“‘Organic’ and ‘sustain- “In the most-sophisticated U.S. ➤ CRAFT SPIRITS WILL PROSPER… able’ will continue to urban markets, French and Italian AND BE GOBBLED UP. gather more momentum aperitifs will see greater opportunities, “As with craft beers, entrepreneurial as quality signifiers, especially when driven by on-premise craft spirits will continue their retail- despite the fact that they somms and cocktail gurus. More and driven growth, with many inevitably are in and of themselves more, Campari, Lillet Blonde and being acquisition targets by the pretty empty of meaning. Biodynamic Punt e Mes will find their [justified] established distillers.” certification, I believe, carries far place in home bars.” more gravitas, and ‘dry-farmed’ will – Peter Morrell, industry consultant, – Peter Morrell also, I predict, carry a strong qualita- former CEO, Morrell and Co tive connotation.” ➤ THE SPLIT BETWEEN THE BIG GUYS – Randall Grahm, Bonny Doon Vineyard AND LITTLE GUYS WILL GROW.

“Consolidation at the top will con- ➤ DIRECT-TO-CONSUMER tinue to serve consumers who just WINE SALES WILL EXPAND. want something affordable and good “The growth of direct-to-consumer to drink, while the small producer sales both from wineries and Internet and distributor will rely more on per- sources is very impressive, even if from sonal relations with consumers who a small base. Most industry observers want to know the story behind what expect this growth to continue.” they are drinking.” – John Gillespie – Brian Larky brandprofile

sister act robin & andrÉa McBride Find Their Way with Truvée

By jeffery lindenmuth

obin and Andréa McBride “We did not start out inheriting are a marketer’s dream— vineyards, but that did not stop us from two charismatic sisters with dreaming big,” says Robin. “So we looked contagious smiles and a at the winemaking model that best fit Rremarkable connected-as-adults life story. us and that was as modern negociants.” But more importantly, they are also a wine In applying that experience to Truvée, lover’s dream: a talented duo dedicated to (derived from the French trouver, “to offering great value on a grand scale with find”), they are able to cherry-pick Truvée, their new partnership with from Diageo’s extensive Central Diageo, launched on January 1st, 2015. Coast holdings in collaboration with Born nine years apart in Los Angeles, winemaker Monica Belavic (Sterling crisp with a kiss of French oak, while the the McBride sisters were raised in wine Vintner’s Collection). red blend of Grenache, Syrah, Merlot and country—two of them, in fact. Robin, Zindandel is ripe and velvety. the older, grew up in Monterey, CA, Aiming for Elegance The Truvée package evokes a certain unaware of her sister Andréa living in With a varietal Chardonnay and a Red elegance and feminine flair, but the Marlborough, New Zealand, where her Blend, priced at SRP of $15.99, Truvée brand is not expressly female in the way uncle was a grape farmer. “I got exposed to aims for “elegant, finely balanced wines of some competitors. Truvée may hold grape growing from a young age, but more that aren't heavy handed and express special appeal for women, Millennials in the form of free labor than anything individuality,” says Andréa. “I see Truvée and multicultural consumers, but it’s else,” quips Andréa. bridging the Old World and New World careful not to be exclusive. “It is a wine The first time Robin found out about —unique wines that showcase finesse from made by women, but Truvée is rated E for Andréa was when their father phoned some of the best locations on the Central everyone,” says Andréa. Robin, introduced himself and told her Coast. We are motivated to create wines Diageo is lending serious muscle in she had a sister in New Zealand, a doubly that people can fall in love with for the promoting Truvée, boasting a spend that is shocking revelation for an 11-year-old rest of their lives,” she says, adding both three times that of other wine innovation girl. However, it was a search campaign wines are 13.5% ABV and very food- launches, but the McBride sisters are the mounted in New Zealand in 1994 that friendly. The Chardonnay is clean and real-life face of Truvée and hands-on in ultimately brought the sisters face to face every aspect. At mcbridesisters.com they in 1999. “This was before Facebook. They share their opinions on wine, world travel, sent out billions of letters to everybody craft cocktails, sampling rosé beer and with my name and eventually one got to leather pants, lending to Truvée a depth me,” says Robin. of authenticity and emotional connection According to Andréa, each sister that is rare among wine brands. had incubated ideas about working with But then again, the McBride sisters wine as a young woman, and she soon are accustomed to standing out from the chose to return to the U.S. to be nearer crowd. “When we are in a conference to Robin and pursue their dream. With room full of wine people, we stick an unshakeable belief that anything was out like a sore thumb,” says possible, the McBride sisters began by Andréa. “It sparks interest, Sisters Robin (left) importing and distributing wines, before and Andréa both grew which is great, but people moving to a negociant model for the up in wine country soon find we are most inter- —but in separate successful launch of the New Zealand hemispheres; they ested in talking the integrity wine eco.love in 2010. met for the first time of our wines.” n in 1999. Contact your Diageo Chateau & Estate Wine sales rep for more info and to order BARTALK

FORGING AHEAD MATTHEW CONWAY, BEVERAGE DIRECTOR, RESTAURANT MARC FORGIONE, NYC

BY ALIA AKKAM

he seasonal cocktail program that MC: An enormous percentage of our bar MC: Because of the reputation of the sommelier Matthew Conway sales—70—comes from the specialty program and our presentation. Right has assembled at Restaurant cocktails. We probably sell four martinis now we have 15 different glasses, from Marc Forgione, in New York’s and a dozen gin or vodka tonics a week. At single rocks to double rocks to Sazerac. TTribeca neighborhood, is a compelling other restaurants, fine or casual, classics People see other people drinking around complement to both the thoughtful wine like these, as well as Manhattans and Old them, and whether it’s something in a list and the acclaimed chef’s cuisine. Fashioneds, are popular calls. Not here. flute or topped with a flame, they enjoy it. The next time they come back they THE BEVERAGE NETWORK: TBN: Why is that? remember this is where they had a great Just like the food, the use of cocktail. We could do a lot to lower costs fresh ingredients is one of the MC: We list our cocktails only by the and increase margins, but just like Marc cornerstones of your beverage spirit—never by a cheeky name or a program. Now that we’re in the throes in the kitchen, it’s not in our nature to use of winter, does that up the ante? brand or even mention how the drink an inferior product to increase bottom is served. Very early on, Marc wanted it line. Our sophisticated clientele know we MATTHEW CONWAY: Winter is the hardest to be a cocktail program that was built don’t take shortcuts. Marc is adamant season because it’s the one dominated around the flavor profiles of spirits—the about using the best ingredients at all by citrus, when we transition to Meyer sweetness of rum, the smokiness of times. Ninety-nine percent of people lemon and blood orange and use stuff like tequila and the botanicals of gin—not might not notice if we use a less superior pomegranate and hibiscus. We don’t ever ingredients that masked them. When quality finishing salt, but Marc would like to duplicate drinks on the menu, and people see the menu, it’s usually the know, and he wouldn’t allow it to happen. that becomes more challenging when we combination of the spirit and whatever have limited seasonal fruits to work with. the second ingredient listed is that drives TBN: How do you find staff equally their decision, like reposado tequila and committed to creating such an TBN: The way diners like to eat has concord grapes. experience? changed considerably. How has the bar scene shifted as a result? TBN: Does this somewhat mysterious MC: I don’t care what your background menu provoke many questions from is, but you have to be passionate patrons? MC: It’s harder to get a table in the dining about being the best. If a guest asks room, so more people are eating at the a server which wine to have with the MC: I’m surprised we don’t get more. If the bar. You can drink a bottle of wine to close pork chop and the server asks for my pairing of rye and quince catches their eye, a deal here, get snacks and cocktails, or recommendation, I always ask for theirs, they’ll order it. Even if it’s something they’re order a full-blown meal. Some people because they’ve tasted all the wines, not expecting, the generic description really like this casual aspect and we have too. In my head, I might never pair the creates pleasure and excitement. a lot of bar regulars as a result. Bordeaux with the pork chop, but if they would it means something to them. That TBN: The cocktail list certainly takes TBN: Beyond an unconventional menu conviction is better than regurgitating cues from the kitchen. Are they a hit approach, why else do you think the with customers? drinks have become so popular here? what I believe. ■ LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

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