PRODUCTS GUIDE Editor’S NOTE

Total Page:16

File Type:pdf, Size:1020Kb

PRODUCTS GUIDE Editor’S NOTE WINE, BEER & SPIRITS FOR RETAIL DECISION MAKERS 2018 SPECIAL EDITION #1 NEW PRODUCTS GUIDE Editor’s NOTE VP, Beverage Group Amy Collins launched last Editor HUNDREDS OF NEW PRODUCTS Jeremy Nedelka year in the beverage alcohol industry. This guide recaps Tel: 203-855-8499 x2213 all of those that appeared on BeverageDynamics.com email: [email protected] during 2017. From spirits to beer to wine to new packag- Managing Editor Kyle Swartz ing and everything else, it’s all in here. Tel: 203-855-8499 x2225 We intend for this new annual guide to fulfill two pur- email: [email protected] poses. The first is to serve as a tool to keep track of every- Senior Regional Sales Manager thing that launched in 2017. The beverage alcohol industry Bruce Kostic is enjoying boom times, fueled largely by the rise of the Tel: 203-855-8499, x2215 email: [email protected] craft category. Due to the small-batch/micro-producer/ experimental nature of the craft industry, there are waves Senior Regional Sales Manager Mark Marcon of new products that roll out so rapidly that it’s hard to keep track of everything. Tel: 763-383-4456 So peruse this guide to make sure you were aware of all the interesting products email: [email protected] that debuted in 2017. If something catches your eye as having evaded your atten- Senior Regional Sales Manager tion, and perhaps would be of interest to your customers, now would be a good Debbie Rittenberg Tel: 763-383-4455 time to place an order. Whenever possible, we have provided you with the supplier email: [email protected] and producer information, product website and the suggested retail price. Art Director The other purpose of this guide is trend research. Want to know what’s Nicole Siewert currently defining consumer taste? Take a look at what products came out last Production Director year and you’ll know what alcohol producers believe people will drink in 2018 Cherri Perschmann and beyond. Tel: 763-383-4425 email: [email protected] You’ll notice the enormous number of new whiskeys. This category com- prised nearly a quarter of all products listed in our guide. Brown spirits are truly Senior Product Manager, Data & Insights amidst a modern golden age. Marina Velez Tel: 203-855-8499 x2212 Now look closer at the category. What do you notice? Probably that age email: [email protected] statements are in decline. These have been replaced by a rise in blends, spe- LIST RENTAL cial-releases and barrel finishes. MeritDirect, Jim Scova Producers simply lack the aged stock to meet consumer demand. Expect to email: [email protected] see fewer age statements moving forward. Especially because modern consumers Tel: 914-368-1012 (Millennials in particular) care little about whether a whiskey boasts a number on REPRINTS its bottle. They judge product by its branding and flavor; blends are fine. For more information on e-prints or reprints from Beverage Dynamics magazine, contact Wright’s This theme continued with wine. Red blends remained popular. These are Media, [email protected] - Wyndell Hamiton, premium wines with the flavor complexity to satisfy the expanded palate of 281-419-5725 x 152. today’s consumers. Rosés also grew in number last year. They continue to over- Sr VP/Audience Development Joanne Juda-Prainito come past perceptions about who drinks rosé, and during what season, to be- Sr VP/Finance & Operations Gerald Winkel CEO Marion Minor come a go-to wine for many people year-round. Craft beer continued to grow, as did the trendy tequila/mezcal category. In- RETAILER EDITORIAL ADVISORY BOARD Jess Bailes ABC Fine Wine & Spirits, FL teresting expressions launched in vodka and rum, while more-niche categories Chuck Ferrar Bay Ridge Wine & Spirits, MD like brandy, sake and cachaça also picked up intriguing products. Flavored malt Ron Junge Brown Derby Stores, MO Charles Sonnenberg Frugal MacDoogal’s, TN beverages and ready-to-drink products gained more momentum. Jason Daniels Half Time Beverage, NY Many existing products updated their packaging or branding last year to bet- Hal Gershman Happy Harry’s Bottle Shop, ND Ted Farrell Haskell’s, MN ter align with modern tastes. It’s time well spent to read through this section to Ed Mulvihill Peco’s, DE familiarize yourself with what bottles and brands now have different looks. Mat Dinsmore Wilbur’s, CO Chris Ciskey Yankee Wine, CT However you utilize the 2017 Beverage Dynamics New Products Guide, we hope it serves you well enough to keep around as a reference tool. We will pub- Beverage Dynamics is published by lish a similar guide in early 2019 to recap everything new that hit retail shelves EPG Media & Specialty Information Editorial and executive offices at 17 High St., between now and then. 2nd Fl., Norwalk, CT 06851 Telephone: 203-855-8499 Fax: 203-855-9446 Kyle Swartz Managing Editor 2 Beverage Dynamics • New Products Guide 2018 www.beveragedynamics.com NEW PRODUCTS GUIDE Hundreds of new products were introduced to the beverage alcohol market in 2017. This guide showcases 200 that were covered by Beverage Dynamics throughout the year, including a description of the brand, its alcohol by volume, suggested retail price and website. For more information about these spirits, wines and beers, contact your local distributor representative. NEW SPIRITS INTRODUCED IN 2017 AMERICAN WHISKEY BASIL HAYDEN’S “ALMOST NEW” DARK RYE AMERICAN WHISKEYS The first new permanent FROM 2016 1792 BOTTLED-IN-BOND extension to the brand’s whiskey This bottled-in-bond portfolio. The new expression 1792 Full Proof Kentucky straight bourbon blends a Kentucky straight rye Blood Oath Pact No. 2 whiskey is 100 proof. On whiskey and Canadian rye from the palate are spice met Alberta Distillery, with a splash of Boondocks 95 Proof and Cask with notes of charred California port. Strength oak and fresh mint, the URL: www.basilhaydens.com Clyde May’s Straight Bourbon company reports. Moving SRP: $39.99 for a 750-ml. forward, additional batch- bottle. Cooper’s Craft es will come out every fall. David Nicholson Reserve URL: www.1792bourbon.com E.H. Taylor J. Seasoned Wood SRP: $35.99 per BERKSHIRE Kin White Whiskey 750-ml. bottle. BOURBON Ole Smoky Apple Pie Higher Proof SMOKE AND PEAT Rebel Yell Ginger This bourbon ages in Rebel Yell Root Beer ANGEL’S 2017 CASK Virginia American white oak STRENGTH BOURBON barrels before transfer to Rebel Yell Single Barrel This year’s version is 62.25% ex-Islay Scotch casks for Rhetoric 22-Year-Old ABV, or 124.5 proof. Beginning finishing. On the nose is Sea Fog smoke and peat, along with last year, the brand pulled Swift Single Malt back its port finishing on the spice, vanilla, chocolate product, resulting in a more and oak. On the palate are Yellow Rose Whiskey bourbon-forward whiskey. bourbon notes, plus the URL: www.angelsenvy.com smoke and peat. SRP: $199.99 per URL: www.berkshiremountaindistillers.com 750-ml. bottle. SRP: $60 per 750-ml. bottle. www.beveragedynamics.com New Products Guide 2018 • Beverage Dynamics 3 SPIRITS BUYER’S GUIDE BUFFALO TRACE 2017 bourbon (36% rye) and 35% 2006 expression: finished in port barrels from bourbon (21% rye). across Virginia and from Portugal. ANTIQUE COLLECTION URL: www.mgpingredients.com URL: www.asmithbowman.com The collection SRP: $74.99 per 750-ml bottle. SRP: $39.99 per 750-ml. bottle. once again featured five limited-release whiskeys of vari- GEORGE REMUS JACK DANIEL’S RED ous ages, recipes STRAIGHT BOURBON DOG SALOON and proofs: George WHISKEY A limited-edition bottle of the T. Stagg, William This is a high-rye blend of company’s bourbon, at 86 Larue Weller, Thomas H. Handy Sazerac Rye, bourbon whiskies aged over proof. This name references a Eagle Rare 17 Year Old, and Sazerac Rye 18 four years. The re-release historic location in Lynchburg, Year Old. of this brand includes a new where in 1892 Jack Daniel URL: www.buffalotrace.com bottle design. The whiskey opened Jack Daniel’s Red SRP: $90 per 750-ml. bottle. is distilled in Indiana after Dog Saloon. MGP Ingredients acquired the URL: www.jackdaniels.com/ George Remus label in 2016. en-us EZRA BROOKS URL: www.georgeremus.com SRP: $28.99 per STRAIGHT RYE SRP: $44.99 per 1.75-L bottle 750-ml. bottle. Bottled at 90 proof, this rye offers slightly sweet and oaky tones with a warm, spicy finish, the GOLD BAR WHISKEY JACK DANIEL’S company reports. A new look for Gold Bar is a blend of American TENNESSEE RYE the brand includes a new corked whiskies sourced from the A new permanent line exten- bottle with a matte-finish closure Midwest, with a mash bill of sion. Has a grain bill of 70% capsule, plus a higher-end label rye, corn and barley. It’s bar- rye, 18% corn and 12% for a “craftier feel.” rel-finished in French oak wine malted barley. It’s charcoal URL: www.ezrabrooks.com casks from Napa. A solid brass mellowed and is 90 proof. SRP: $18.99-21.99 per coin is pressed into the front of URL: www.jackdaniels.com 750-ml. bottle. each bottle. SRP: $26.99 for a URL: www.goldbarwhiskey.com 750-ml bottle. SRP: $44.95 per 750-ml., $9.95 FOUR ROSES 2017 per 50-ml. SMALL BATCH JIM BEAM DISTILLER’S CUT BOURBON HOCHSTADTER’S FAMILY The first Small Batch An unfiltered, 100-proof to feature a low rye RESERVE STRAIGHT Kentucky straight mashbill. Blending of RYE WHISKEY bourbon whiskey, aged 15-year-old bourbon From the Cooper Spirits Co.
Recommended publications
  • Irish Whiskey Specification
    TECHNICAL FILE SETTING OUT THE SPECIFICATIONS WITH WHICH IRISH WHISKEY/UISCE BEATHA EIREANNACH/IRISH WHISKY MUST COMPLY Food Industry Development Division Department of Agriculture, Food and the Marine October 2014 Number of pages : 17 File reference: FD/36/073 Language: English (As registered by the European Union Commission Services) Table of Contents 1. NAME AND CATEGORY OF SPIRIT DRINK INCLUDING THE GEOGRAPHICAL INDICATION: 1 1.1. Name: 1 1.2. Category of spirit drink: 1 2. DESCRIPTION OF THE SPIRIT DRINK INCLUDING PRINCIPAL PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THE PRODUCT: 1 2.1. Principal Physical Characteristics: 1 2.1.1. Product description 1 2.1.2. Characteristics of Irish Whiskey compared to other whiskies 2 2.2. Classifications of “Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky”: 3 2.3. Principal Chemical Characteristics: 3 2.3.1. Alcoholic Content: 3 2.4. Principal Organoleptic Characteristics: 3 3. DEFINITION OF THE GEOGRAPHICAL AREA CONCERNED: 3 4. THE METHOD FOR OBTAINING THE SPIRIT DRINK: 4 4.1. Stages in the Production Process: 4 4.1.1. Stage 1: Brewing 4 4.1.2. Stage 2: Fermentation 5 4.1.3. Stage 3: Distillation 5 4.1.3.1 Distillation using Pot Stills 5 4.1.3.2 Distillation using Column Stills 6 4.1.4. Stage 4: Maturation 7 4.1.5. Stage 5: Bottling 7 4.1.5.1 Chill filtration 7 4.1.5.2 Caramel colouring E150a 8 4.2. Production Processes for the varieties of Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky: 8 4.2.1. Pot Still Irish Whiskey/Irish Pot Still Whiskey 8 4.2.2.
    [Show full text]
  • Food &Beverage Magazine July 2019
    www.fb101com Food & Beverage Magazine July 2019 1 2 Food & Beverage Magazine July 2019 www.fb101c PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: [email protected] EDITORIAL FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz Editor: Lauren McIndoo with the expert help of original advisory board members: Bobby Flay, Email: [email protected] DESIGN Wolfgang Puck, EmerilOriginal Lagasse, Mario Advisory Batali, Kerry Board Simon. Creative Director: Gary Coles Email: [email protected] ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: [email protected] Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electroni- cally by Beautiful People LLC. Copyright 1995- 2016 Beautiful People LLC. All rights reserved. MICHAEL POLITZ Food & Beverage Magazine® and distinctive — logo are trademarks owned by Beautiful People PUBLISHER LLC. “fb101.com” is a trademark of Beautiful People STAFF LLC. No part of this electronic magazine may COLLIN MILLINGTON be reproduced without the written consent GARY COLES of Food & Beverage Magazine. Requests for ART DRIECTOR DIRECTOR OF SALES permission should be directed to: editor@ fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of LAUREN MCINDOO TRACY WASICEK its author, organization or public relation EDITORIAL SOUTH EAST SALES firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they BARB ROGERS should be on-topic and well-expressed.
    [Show full text]
  • (Ka Potheen, Potcheen, Poiteen Või Poitín) – Vis, Dst Samakas
    TARTU ÜLIKOOL FILOSOOFIATEADUSKOND GERMAANI, ROMAANI JA SLAAVI FILOLOOGIA INSTITUUT VÄIKE INGLISE-EESTI SELETAV VISKISÕNASTIK MAGISTRITÖÖ Tõnu Soots Juhendaja: Krista Kallis TARTU 2013 Sisukord Sissejuhatus ....................................................................................................................... 3 Terminoloogia valik ja allikad .......................................................................................... 5 Terminoloogilised probleemid ja terminiloome................................................................ 6 Lühidalt viskist ................................................................................................................ 11 Inglise-eesti seletav viskisõnastik ................................................................................... 13 Märgendid ja lühendid ................................................................................................ 13 Kokkuvõte ....................................................................................................................... 75 Kasutatud materjalid ....................................................................................................... 76 Raamatud..................................................................................................................... 76 Veebilehed, artiklid, videod, arutelud, arvutisõnastikud............................................. 77 Summary ........................................................................................................................
    [Show full text]
  • Single Malts
    Single Malts Single malt whiskey is distilled from 100% malted barley in a traditional copper pot still by a single distillery. Contrary to popular belief, single malts can be double or triple-distilled. Like the other three types, it isn’t Irish whiskey unless it was aged for at least 3 years and a day within the borders of Ireland. A Drop Of The Irish 8 yr. Finished in sherry casks, this version from Blackadder has been bottled less than 366 18 times. Sweet tobacco and toffee draw you into be punched in the gut by a strong dose of spicy, charred wood, and fried fruit. Sweetly finished with malt and smoky dark chocolate. ABV. 46 A.D. Rattray 11 yr. Fresh pineapple nose with golden syrup and salted toffee. Tastes of sweet barley and cereal 24 with a dry, lingering finish. From the Cooley Distillery. ABV. 56.2 Bushmills 10 yr. Matured predominately in bourbon casks, this version of Bushmills will go toe to toe with 8.5 any single malt of the Scottish variety. The nose of this whiskey has an orchard smell with some added vanilla and copper. Malt, walnut, and citrus flavours bring you to a soft finish of taffy and oak. ABV. 40 Bushmills 16 yr. Matured in three woods, this version was aged in sherry, bourbon, and port wine casks. 12 The tinge of ruby redness in colour hints at the distinct notes of juicy fruit, nuts, and spice that are destined to meet your senses. ABV. 40 Bushmills 12 yr. Matured predominately in sherry casks, this 12 to 14-year-old whiskey carries tones of 18 Distillery Reserve fruit, malt, and honey from start to finish.
    [Show full text]
  • Australian/New Zealand Female Winemakers Tasting Sunday, August 23 at 5:00Pm Zoom Meeting # 846 121 79830
    Australian/New Zealand Female Winemakers Tasting Sunday, August 23 at 5:00pm Zoom meeting # 846 121 79830 #1 Loveblock Sauvignon Blanc, 2019 Rating – WS 90 Marlborough, New Zealand 13.0% Peach, pear and citrus flavors are plump and juicy, with a thread of floral details and whiffs of lemongrass and dried mango on the finish. Drink now (WS). Pairs well with oysters, seafood, spaghetti alle vongole and chicken. Estate Grown. Sustainably Farmed. Vegan. #2 Jules Taylor, Sauvignon Blanc, 2019 Rating – RP 91, WW 91 Marlborough, New Zealand 13.5% Blending fruit from several subregions has given the 2019 Sauvignon Blanc a lovely balance of herbal and fruity characters, with notes ranging from jalapeño and grassiness to stone fruit, passion fruit and citrus. It's medium to full-bodied, with excellent concentration and some real length, a rare treat to find in a classic Marlborough bottling these days (RP). Pair with fish, oysters, risotto. #3 Invivo X by Sarah Jessica Parker, Sauvignon Blanc, 2019 Rating – WW 90, WS 90 Marlborough, New Zealand 13% This wine is fresh, smooth, and layered on the palate. Its stylish aromas and flavors of grapefruit peel and tropical fruits coupled with its easy-drinking aftertaste should pair it well with light appetizers or a glass of wine by itself (WW). Check out this YouTube wine tasting with Jessica Parker https://www.youtube.com/watch?v=YM1WUPEeB0o #4 Yealands Estate Single Vineyard Pinot Noir, 2016 Rating – RP 90, D 90, WS 90 Marlborough, New Zealand 14% Drawn from the estate's Awatere plantings of Dijon clones, the 2016 Single Vineyard Pinot Noir is a medium-bodied, supple wine with attractive aromas of black cherries and cola.
    [Show full text]
  • Scotland? Splash at » Pg 28 the Royal Edinburgh Military Tattoo » Pg 14
    the www.scottishbanner.com Scottishthethethe North American EditionBanner 37 Years StrongScottish - 1976-2013 BannerA’ Bhratach Albannach ScottishVolumeScottish 36 Number 11 The world’s largest international BannerBanner Scottish newspaper May 2013 41 Years Strong - 1976-2017 www.scottishbanner.com Volume 36 Number 11 The world’s largest international ScottishA’ Bhratach newspaper May 2013 Albannach VolumeVolumeVolume 40 36 36 NumberNumber Number 1111 11 The TheThe world’s world’s world’s largest largestlargest international internationalinternational Scottish Scottish Scottish newspaper newspaper newspaper May May May2013 2013 2017 Did Walter Making a Scott Invent Scotland? splash at » Pg 28 The Royal Edinburgh Military Tattoo » Pg 14 Bringing the tradition of Loch Tay back to life » Pg 18 Australia $3.75; North American $3.00; N.Z. $3.95; U.K. £2.00 Fishing For Litter ......................... » Pg 8 Arrol-Johnston Scotland’s Six World Heritage Sites ............................. » Pg 10 The historic Piping At Forres ......................... » Pg 13 Scottish automaker Scotland’s pre-eminent bardic family to gather ........... » Pg 27 » Pg 26 The ScoTTiSh Banner Scottishthe Volume Banner 40 - Number 11 The Banner Says… Volume 36 Number 11 The world’s largest international Scottish newspaper May 2013 Editor & Publisher Valerie Cairney Australian Editor Sean Cairney EDITORIAL StaFF The Good Old Days? Jim Stoddart Ron Dempsey, FSA Scot The National Piping Centre David McVey First World War. There were horrifying Gallipoli it was the heat - and the Angus Whitson Lady Fiona MacGregor stories of war torn Belgium, where flies. “Those pests’ filled tents and Marieke McBean David C. Weinczok thousands were left homeless and shelter with their idiot buzzing.
    [Show full text]
  • Blending Guide
    blending guide When we started Timber Creek Distillery, my partner and I knew we wanted to create some great hand crafted whiskey using local Florida grains. As we researched the process of making whiskey and designing our distillery to extract the most flavor of our raw ingredients, there was one aspect we just couldn’t make a decision around….and that was what Mash Bill we wanted to use. istilling, much like Respect the raw Dbrewing is very ingredients – Garbage much part science and in, Garbage out. part art form much in the same way cooking At Timber Creek is. Great chefs learn Distillery, we wanted to all of the science and put the raw ingredients technique of creating at the forefront of every- great food, but in the end thing we make, so we what separates a good designed our distillery to chef from a great chef is the chef’s ability treat the grains as gently as possible while to select the right technique for the right extracting the most flavor possible from ingredient AND be able to pair the right each raw ingredient. From this perspective, combinations of ingredients together to cre- we borrowed many techniques from beer ate a great eating experience for their restau- brewers and Scotch distillers. First, we rant guests. Distilling and making whiskey source the best local grains we can get our is very much the same. Every facet of the hands on. We have reached out to many distilling process contributes to the flavor local farmers in the area to understand who of the whiskey and each part of the process had grains available, how the farm processes can be tweaked, tuned, and optimized for and store their grains.
    [Show full text]
  • Beer Festi Val November 2015
    WIRRAL BEER FESTI VAL NOVEMBER 2015 Programme Hulme Hall Port Sunlight Welcome to the third Wirral BEER FESTIVAL Two Shops: It’s great to welcome so many of you to Hulme wait to try them! We also have Neal Dawson Hall for our third beer festival. We’re very selling his artwork, some of which features The City Centre and passionate about our festivals and we’re keen to photographs of the Ship & Mitre printed onto bring you something new as well as your Travertine stone. West Kirby favourites. We have special brews from familiar It just wouldn’t be a beer festival without breweries, as well as some brand new Brasswurst and they perform for you during the breweries, together with great entertainment Friday night session. Local Rockabilly band ‘The Over 400 and food to go alongside the great beer. Night Whispers’ are here on Thursday night and With a slight change to the layout, Hulme Hall we also have some incredibly talented solo kindly allowed us to take over their bar, which singers, Jo Hartley and Daniel Saleh to look products and now becomes Ship in a Bottle for the weekend, forward to over the weekend. Jonny Rocket where you’ll find all your bottled beers (over 80 and the Retros return after their popular growing in total) and a selection of premium spirits and performance at the last festival, joined on wine – as well as our first dabble into beer Saturday night by Anam Music , a local four piece Large selection cocktails – you really do need to try them! Irish Band performing traditional Ceilidh and The ever-popular Trapper’s Hat was the first contemporary tunes who are sure to get you up cask to sell out at the previous two festivals and and jigging! of ciders makes a return, along with fellow local brewery Peerless with their special brew Experimental.
    [Show full text]
  • Page 1 L I B a T I O N S P R O V E N COPPER and GINGER 13 Tito's
    LIBATIONS PROVEN COPPER AND GINGER 13 Tito’s Handmade Vodka, Ginger Beer, Lime Juice Choice Of: House Pomegranate or Pear Syrup LUCKY VESPER 14 Scapegrace Gin, Ketel One Vodka, Lillet Blanc, Twisted Lemon Peel - Shaken, But 007 Isn’t SIDECAR NAMED DESIRE 14 Woodford Reserve Jeff Ruby Selection, Courvoisier VS, Triple Sec, Fresh Lemon, Tableside Shake THE 75MM 13 Bombay Gin, Simple Syrup, Lemon Juice, Prosecco, Smoked Rosemary EL JEFE MARGARITA 14 Corralejo Reposado Tequila (Jalapeño-Influence), Pomegranate, Lemon, Lime, Orange, Smoked Sea Salt RUBY’S LAST WORD 15 Hendricks Gin, Green Chartreuse, Lime Juice, Luxardo Maraschino, Skewered Cherry and Lime NOLA SAZERAC 13 Pernod Rinse, Michter’s Rye, Hennessy VSOP, Peychaud’s and Angostura Bitters, Expressed Lemon NOT COUNTING AMARO 15 Makers 46 Bourbon, Campari, Carpano Antica, Stirred, Skewered Cherry and Orange Peel JEFF RUBY’S BARREL-AGED MANHATTAN 14 Bulleit Rye, Carpano Antica, Regans’ Orange Bitters, House-Barreled Two Weeks, Skewered Cherry ORIGINAL AUTUMN ROSE 13 Bulleit Rye, E&J Brandy, Nonino Amaro, Lemon & Cherry Juice, Apple Syrup APPLE BUTTER OLD FASHIONED 16 Peerless Bourbon, Apple Butter Syrup, Smoked Cinnamon, Regans’ Bitters, Flamed Orange THE GRAHAM ABIDES 14 Stolichnaya Vanil Vodka, Kahlua, Cream, Pumpkin Pie Syrup, Crushed Graham Rim ZERO PROOF REQUIRED Pomegranate Syrup, Sparkling Water, Rosemary Sprig 7.5 Pear Syrup, Sparkling Water, Star Anise 7.5 DRAFT Against the Grain “Retitled Pils” Pilsner – Louisville, KY 6 German Pilsner, 5% abv Gravely Brewing “Doc’s Hefe” – Louisville, KY 6 German Hefeweizen, 4.7% abv Country Boy “Cougar Bait” – Lexington, KY 6 American Blonde Ale, 4.9% abv Rhinegeist “Truth” IPA – Cincinnati, OH 7 American India Pale Ale, 7.2% abv West Sixth Brewing Amber – Lexington, KY 7 Amber Ale, 5.5% abv Kentucky Bourbon Barrel Ale – Lexington, KY 8 English Strong Ale, 8.2% abv LOCAL Jeff Ruby’s Smoked Amber Ale – Cincinnati, OH 7 American Amber Ale, 6% abv In Partnership With Taft’s Brewing Co.
    [Show full text]
  • Fresh from Kavalan Does Age Really Matter?
    Malt Maniacs E-pistle #2010-07 By Charles MacLean, Scotland, UK This article is brought to you by 'Malt Maniacs'; an international collective of more than two dozen fiercely independent malt whisky aficionados. Since 1997 we have been enjoying and discussing the pleasures of single malt whisky with like-minded whisky lovers from all over the world. In 2010 our community had members from 16 countries; The United Kingdom, Sweden, Germany, Holland, Belgium, France, Switzerland, Italy, Greece, The U.S.A., Canada, India, Japan, Taiwan, Australia & South Africa. More information on: www.maltmaniacs.org . FRESH FROM KAVALAN DOES AGE REALLY MATTER? Malt Maniacs may recall a flurry of global press interest in January 2010 under the general headline “Taiwanese Whisky Beats Scotch in Blind Tasting ”, inspired by an article which appeared in The Times – and by the fact that it was otherwise a quiet time for news. I chaired the panel in question. We evaluated six samples - all around three years old, and all strictly blind. The reason for the tasting was to assess the new English malt, St. George’s, against young Scotch whiskies, but the result was not what anyone expected, and gave the paper a better story. Among the samples was Kavalan Classic, the first bottling from the distillery of the same name, at two years old. I asked the panel to describe each sample, for the benefit of the journalist, then to mark it out of ten. When the results were computed, and the samples revealed, the scores were as follows (out of forty): 1) Kavalan 2YO Taiwanese malt (27.5 points), 2) 3YO Scotch blend (22 points), 3) 3YO Scotch blend (20 points), 4) St.
    [Show full text]
  • Blended Malt
    MALT SCOTCH WHISKY PRESENTED BY VISION WINE & SPIRITS LLC BLENDED MALT A blended malt is a Malt Whisky made by blending single malts from several distilleries. It is 100% Malt Whisky. A Malt whisky cannot be called a “Single Malt” unless it is from one distillery.** Blended Malts were previously known as “Vatted” or “Pure” malts. When well-executed by a master-blender, a blended malt showcases distinct characteristics of both the individual distilleries and a unique individuality. ** The definitions laid out by the Scotch Whisky Regulations 2009 (SWR), which replaced the Scotch Whisky Order 1990, determined that Blended Malt Scotch Whisky means a blend of two or more Single Malt Scotch Whiskies from different distilleries. HIGHLAND RESERVE 12 YEAR OLD BLENDED MALT Tasting Notes Origination: Product of Scotland Highland Reserve 12 year-old Blended Malt Scotch Whisky is the perfect balance of carefully selected Single Malt Whiskies blended to produce a mellow taste with a sweet richness and complex depth of flavor. All the Single Malts married together to produce this sublime whisky have been matured in oak casks for a minimum of 12 years before being selected by the master blender. This blend creates a whisky of real quality with a rich, fruity, floral character and long, lingering finish. Tasting Notes: Sweet aromas of ginger, cinnamon and vanilla lead to a complex and rich palate full of wonderful, round flavors. PRODUCT SPECS Highland Reserve 12 Year-Old Blended Malt Whisky Alcohol by Volume: 40% (80 PROOF) Formats: 750ml/6 bottles UPC: 5-010327-92392-5 SCC: 05010327923918.
    [Show full text]
  • Master of Business
    MASTER OF BUSINESS An Investigation Of Web-based Social And Environmental Disclosure Practices In The New Zealand Wine Industry A dissertation submitted in partial fulfilment of the requirements for the Master degree at Auckland University of Technology By: Qian Yang Academic Supervisors: Dr. Helen Tregidga Dr. Karin Olesen Senior Lecturers, Department of Accounting Auckland University of Technology 2010 ACKNOWLEDGEMENTS First and foremost, grateful acknowledgement is made to my supervisors, Dr. Helen Tregidga and Dr. Karin Olesen, for giving me the opportunity and support to do this research. Thank you both for your valuable time, guidance, stimulating suggestions and support throughout this research. Without their consistent and professional advice, impressive kindness and patience, this study could not have reached its present form. I would like to express my appreciation towards to the senior lecturer Elizabeth Turner, my English language supervisor, for her help and patience with my English. I am also deeply indebted to Dr. Ken Hyde and Dr. Bill Doolin, for their expertise and knowledge in the Research Methodology class at AUT, which helps me to academically prepare for this research. I feel grateful to the Faculty of Business at AUT for giving me the permission to complete the Master of Business major in accounting, to carry out the necessary research study and to use facilities and resources from the AUT. Lastly but not the least, I would like to thank my parents and my homestay family, who have always helped me out of difficulties. Without their continuous support and encouragement, I would not have been able to achieve my goal.
    [Show full text]