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FEATURES

10 Legislative News A round-up of bills from the March session, including the contentious SB-14.

26 Inside Look What does it take to launch a new brand in Connecticut? We tag along and see.

10 28 Beer Column Shandies are growing in popularity. Take a look at retailing them.

30 Local Chatter From student to Sommelier, dedication and passion fuel a career.

34 Rising Region: Portugal With odd grapes cool and blends red hot, the values of Portugal are taking o . 26

30 34

April 2016 CONNECTICUT BEVERAGE JOURNAL 3 APRIL2016

38 A Living Legacy Hubert Opici celebrates his 100th birthday.

44 Tequila Back to Basics All about America’s thirst for this popular agave spirit.

38 50 High Spirits Paced by whiskey and premiumization, spirits continue to gain market share.

54 Hot Wheels Now may be the ideal time to see if delivery apps are right for you.

56 What’s New? 44 A look at the latest products available on the market.

54 50

DEPARTMENTS CONNECT WITH US 5 Market Point 27 The Find 42 Serving Up Follow us @BEVJournalsCTRI 6 News Front 32 Retail Review 12 Around Town 36 Wine Buzz Find us on Facebook

HOW BEER, WINE LIQUOR BRAND INDEX JOURNAL CLASSIFIED Page 1a AND SPIRITS WINE BRAND INDEX SHOPPING NETWORK GET TO THE BEER BRAND INDEX THE INDEX MARKETPLACE The largest compilation of beverage alcohol price and brand information.

4 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access CONNECTICUT BEVERAGE JOURNAL April’s issue delivers local, national and international VOLUME 81 No04 APRIL 2016 beverage industry news and information, designed to

{ ISSN 0744-1843 } help you and your staff stay knowledgeable, and grow your business.

PUBLISHER GERALD P. SLONE “Back to Basics” offers insight into tequila. Dig deep into showcasing the spirit’s [email protected] appeal to consumers … the more you know, the more you sell.

EDITOR & ASSOCIATE PUBLISHER DANA SLONE We’ve got the latest stats and trends according to DISCUS. Whiskey is still red- [email protected] hot and premiumization is sweeping the nation.

DIRECTOR OF WHOLESALER SERVICES LAURIE BUICK Delivery apps are multiplying, and now may be the best time for retailers to hop [email protected] on for the ride.

SUBSCRIPTION/RETAIL SERVICES BRIAN SLONE This month’s “Rising Star Region” is Portugal, possibly home to the best wine [email protected] values in Europe right now.

DESIGN EVAN FRASER Locally, the legislative session brought continued drama to the liquor landscape. [email protected] Which bills affect your business?

EDITORIAL ADMINISTRATOR SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS & RENEWALS

$40 FOR ONE YEAR $9 FOR SINGLE COPY $68 FOR TWO YEARS (Includes shipping and handling) Subscription includes “Local Chatter” highlights local expertise, showcasing an individual’s unique Web portal product user ID and password All sales are final. beverage industry career. This month we feature Sommelier Gretchen Thomas.

thebeveragejournal.com 203.288.3375 For local places, “Retail Review” goes to Franklin and “Serving Up” ends up in Enfield. Published Monthly By: Beverage Publications, Inc; 2508 Whitney Avenue, P.O. Box 185159; Hamden, CT 06518 is devoted to all liquor, wine and beer licensees as Check out “New Products and Promotions,” “The Find” and “Wine Buzz” for the described by the Department of Consumer Protection, Liquor Control Division. latest to hit the shelves. Nothing may be reproduced or uploaded without written permission from the publisher. This includes articles, pictures, pdf files, online or electronic versions. Not Did you know? Our trade-only, ordering website is free with your subscription responsible for unsolicited material or advertising claims. or listing, and offers you easy access to make and take orders after hours? Ask The opinions expressed here are that of the individual us how. It’s so easy. authors and not necessarily the views of Beverage Publication, Inc. We reserve the right to reject any material that is flawed due to content or design. All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves ON THE the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 Photograph by Johnny Syres/Snapwire. DO NOT FORWARD.

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April 2016 CONNECTICUT BEVERAGE JOURNAL 5 NEWSFRONT

NAPA INNOVATOR, PETER MONDAVI, SR., SPOONER TO LEAD TREASURY WINE ESTATES PASSES AWAY AT 101 AMERICAS REGION Peter Mondavi, Sr., a Napa Valley innovator Treasury Wine Estates (TWE) who steered his family’s Charles Krug has appointed Bob Spooner Winery through more than a half-century as President of the company’s of revolutionary change in the industry, operations in the Americas. died on February 20, 2016, at his home in Spooner will be replacing Sandra St. Helena, California, on the Charles Krug LeDrew, who is leaving her position after four years with the estate. He was 101. In 1943, his parents purchased Charles Krug company. Spooner began at TWE in January 2015 as the Chief Winery, which even then enjoyed a long pedigree. Prussian Supply Officer and has worked to improve the company’s emigrant Charles Krug founded his eponymous winery in 1861, supply chain, as well as develop a more efficient and effective making it the oldest operating winery in the Napa Valley today. wine production network. “Our recent acquisition of Diageo’s Known for introducing a number of significant advancements wine business and increasingly regional focus on TWE’s supply to California winemaking, Mondavi earned legendary status chain, means now is the right time for someone of Bob’s among Napa Valley vintners. Asked late in life to note his abilities to lead a unified and highly productive team in this proudest accomplishment, he replied, “Never losing control of region. This appointment will enable TWE to accelerate the our family winery.” momentum of our combined business so that we deliver the next stage of profitable and sustainable growth,” said Chief Executive Officer Michael Clarke. CALIFORNIA WINE EXPORTS SET RECORD, IMPORT ROSÉS SHOW GROWTH MILLERCOORS MAJOR BREWERIES ALL U.S. wine exports, 90 percent of LANDFILL-FREE which were from California, reached $1.61 billion in winery revenues in MillerCoors has announced that 2015, which sets an all-time record its major brewery operations are and is a 7.6 percent increase from landfill-free, including the Fort 2014. Volume was up 4.1 percent from the previous year to 461 Worth Brewery in Texas, which reduced waste by 66 percent in million liters, or 51.2 cases. For the 12th straight year, Wines of 2015 compared to the previous year. Since 2011, MillerCoors Provence has announced exports of rosé wines from Provence has been working towards reducing their waste with a passion to the United States have grown by double digits. In 2015, the to brew beer more sustainably. MillerCoors set a goal to achieve dry rosé wines of Provence show a 58 percent increase in sales landfill-free operations in all of its manufacturing sites in the volume over the last year, with a 74 percent increase in value, United States by the year 2020. according to the French customs agency and the CIVP/Vins de Provence, who also reported this is the largest spike in Provence HEINEKEN USA NAMES JAMAICAN LAGER TO rosé exports to the U.S. since 2001. IMPORTS PORTFOLIO Heineken USA will take over E. & J. GALLO ACQUIRES U.S. DISTRIBUTION management of Red Stripe as of March FOR ITALIAN PRODUCER 1, 2016. Production of the Jamaican E. & J. Gallo Winery has gained the beer brand will return to its home exclusive distribution rights for Renato country by the end of the year, and the Ratti, a luxury Italian wine producer. process will be completed by Desnoes and Geddes Ltd. "We The Renato Ratti portfolio will join Allegrini, Poggio al love the Jamaican culture and want to reinvigorate the brand Tesoro and Pieropan in Gallo’s Luxury Wine Group, LUX and the iconic stubby bottle by bringing the production of Red Wines, which was created in 2014 to meet the needs of their Stripe back to Jamaica where it came to life nearly 90 years ago,” consumers. The Renato Ratti portfolio will include Barolo said Ronald den Elzen, President and CEO of Heineken USA. Marcenasco, Barolo Conca, Barolo Rocche dell’Annunziata, This move is also part of a plan to market Red Stripe as a global Langhe Nebbiolo and Barbara d’Asti. brand in the Heineken portfolio.

6 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access ®

© 2016 E. Rémy Martin & Co., Rémy Martin® Fine Champagne Cognac, 40% Alc./Vol., Imported by Rémy Cointreau USA, Inc., New York, NY. 1738® Centaur Design®. MELLOW CRAFTED ROYAL PLEASE DRINK RESPONSIBLY. NEWSFRONT

SECOND-GENERATION OWNER OF J. LOHR TERLATO WINE GROUP ANNOUNCE EXECUTIVE WINES IN NEW ROLE APPOINTMENTS Cynthia Lohr, the second-generation Terlato Wine Group has promoted owner of J. Lohr Vineyards & Wines, Dave Lane to President and Chief will serve as the trade and brand advocate Operating Officer, and Chris Lynch for the wine brand. She previously served to Chief Development Officer. Lane as Vice President of Marketing for six will oversee Terlato’s wine sales and marketing functions years and has been with the family-owned business since and will work with the COO of Terlato’s new Artisan Spirits 2001. In her new role, Lohr will support the brand among venture. “In Dave’s 10 years at Terlato, he's grown as a leader in trade and consumer audiences. Senior Marketing Director our organization and in our industry, and we have a great deal Rhonda Motil has been promoted into Lohr’s previous role as of faith in his ability to execute our family's vision to achieve Vice President of Marketing. marketplace leadership at every important on- and off-premise tier,” said William A. Terlato, CEO of Terlato Wines. Lynch PERNOD RICARD ANNOUNCE will focus on business developments, acquisitions and direct-to- ORGANIZATIONAL CHANGES consumer operations. Pernod Ricard has announced objectives and executive CLERKIN ELECTED CHAIR OF THE DISTILLED appointments, which are effective SPIRITS COUNCIL July 1, 2016. Paul Duffy has been On February 25, 2015, the Distilled appointed to Chairman and CEO of Pernod Ricard North Spirits Council elected Moet Hennessy America and CEO of Pernod Ricard USA. Bryan Fry has been North America CEO Jim Clerkin Chair appointed to Managing Director, Pernod Ricard Pacific. Anna of the national trade association, which Malmhake is now the Chairman and CEO of The Absolut represents the makers and marketers of Company; Jean-Christophe Coutures is Chairman and CEO distilled spirits sold in the United States. of Irish Distillers; Bruno Rain is appointed to Chairman and Clerkin succeeds Campari America CEO of Pernod Ricard Winemakers; Cédric Ramat will serve Chairman Gerard (Gerry) Ruvo, who as the Human Resources and Corporate Social Responsibility has chaired the Council since 2013. “We look forward to Jim’s Director and will serve on the executive committee, COMEX; leadership and guidance as we seek to advance the interests of Mohit Lal is appointed to Chairman and CEO of Pernod the distilled spirits community in an ever increasingly complex Ricard Global Travel Retail. public policy environment,” said Distilled Spirits Council President and CEO Kraig R. Naasz. GLOBAL WHISKEY MARKET EXPECTS GROWTH UNTIL 2020 CHATEAU LA NERTHE APPOINTS MANAGING The global whiskey market is DIRECTOR expected to grow close to 4.56 Pasternak Wine Imports has named percent in volume until 2020, winemaker Ralph Garcin as Managing according to a recent research Director, replacing Christian Voeux who report by Technavio. The company retired in January. Garcin, with a degree in addresses the present situation and winemaking and agricultural engineering, was growth prospects of the global whiskey market from 2016- most recently the winemaker at Paul Jaboulet 2020. The report identifies Asia-Pacific as the largest region for Ainé, and prior to that worked with Boiset growth during the 2016-2020 span. The Americas are reported in Southern Rhône. “I am humbled to join to be the second largest market for growth, where the report the Château La Nerthe team as Managing said there was consumption in volume close to 830.3 million Director and will endeavor to continue the liters in 2015. In European countries, the report said there is tradition of making wines that express the personality of our moderate growth, as Scotch whisky accounts for close to 85 unique and rich terroir,” said Garcin. percent of Scotland’s food and drink exports and 25 percent of the UK’s food and drink exports.

8 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access

LEGISLATIVENEWS A Rundown of 2016 Bills That Could Impact Your Business

BY LAUREN DALEY

A number of bills concerning the alcohol industry are going before the Connecticut Legislature this 2016 session. Here is a brief rundown of proposals that could impact the state’s beverage industry and The lobby if the Legislative Office Building in Hartford filled their status as of press time. early for the February 23 public hearing on S.B. 14. Most notable is SENATE BILL NO. 14: “An Act Ensuring the Regional Competitiveness setting a minimum price per bottle. This and prepared mixed drinks. of Connecticut’s Liquor Prices,” which practice should end, and retailers should STATUS: As of March 11, it was filed with could potentially impact thousands have the freedom to decide how to price the Legislative Commissioners’ Office. of industry workers across the state. their products.” Introduced by Sen. Martin M. Looney, HOUSE BILL 5329 However, at that same packed-house 11th Dist., Sen. Bob Duff, 25th Dist., Rep. The act proposes expanding Sunday hearing, wholesalers, store owners and J. Brendan Sharkey, 88th Dist. and Rep. alcoholic liquor sales hours at restaurants representatives from the Connecticut Joe Aresimowicz, 30th Dist., Gov. Dannel and certain other permit premises from Package Stores Association (CPSA), Wine Malloy’s proposed bill would remove 11 a.m. to 10 a.m. It was introduced by the & Spirits Wholesalers of Connecticut the minimum bottle price posting. At a General Law Committee and co-sponsored February 23, public hearing, among those (WSWC), Teamsters Local 443 and the by Rep. Jeffrey J. Berger, 73rd Dist. At a who testified in support of the bill included Connecticut Beer Wholesalers Association Feb. 23 public hearing, the Connecticut the Yankee Institute for Public Policy, who (CBWA) were among the larger majority Restaurant Association (CRA) testified submitted: “Connecticut is the only state who showed up to oppose the bill. CBWA in support of the bill, stating: “Many in the nation that regulates liquor by testified that “eliminating the minimum restaurants across Connecticut serve bottle [price] will have a negative impact brunch on the weekends, beginning … and just one change to our current service at 10 a.m. … but are prohibited system is like a domino effect — it will put from serving typical brunch items like Connecticut local package stores and small Bloody Mary’s and Mimosas until 11 a.m.” distributors at risk.” STATUS: The bill has passed the General STATUS: The bill has gone no further Committee and now moves to the House, than the General Law Committee. according to the CRA. HOUSE BILL NO. 5324 Other industry bills with no update as of The act would streamline the alcoholic press time include: liquor permitting process. SENATE BILL 384 STATUS: As of March 14, it was referred The bill proposes expanding the bottle to the Office of Legislative Research and deposit to include wine and liquor bottles, the Office of Fiscal Analysis. beyond the current water and soda bottles HOUSE BILL NO. 5428 and cans, to fund state parks. The DEEP The act would modify the number of testified that with adding liquor and wine Many who opposed S.B. 14 wore stickers to the bottles allowed in cases of alcoholic liquor, bottles to the redemption system, the bottles public hearing. other than beer, cordials, cocktails, wines would also be recycled at twice the rate.

10 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access LEGISLATIVENEWS LEGISLATIVENEWS

A Rundown of 2016 The bottle bill expansion would mean a Sunday sales hours from 11 a.m. to 10 p.m. effective January 1, 2017. Currently, the 15-plus cent deposit on wine and liquor and to allow free wine tastings of farm Department of Consumer Protection may Bills That Could bottles. The WSWC testified that “[while] wine at farmers’ markets. The Connecticut issue one package store permit for every the the goal may be laudable … there must Farm Bureau testified in support of the 2,500 residents of a town. The bill proposes Impact Your Business be an understanding of the economic bill: “This change will make the house of that it be raised to 7,500 residents of a effects this bill will have on the consumer, operation consistent with other days of the town as determined by the most recently BY LAUREN DALEY the state and the wine and spirits industry.” week and allow farm wineries to fully take completed decennial census. Connecticut CPSA President Stephen Downes testified: advantage of weekend traffic and tourism.” Small Brand Council testified in support “We suggest DEEP negotiate with the HOUSE BILL NO. 5325 of the bill on Feb. 23, stating: “This will A number of bills concerning the alcohol product manufacturers to develop a The act proposes to allow the Department strengthen the current package store industry are going before the Connecticut product stewardship program since the of Consumer Protection to waive marketplaces by increasing the population Legislature this 2016 session. Here is a companies are making substantial profits certain restaurant permits for catering to store ratio.” brief rundown of proposals that could in recent years. It may be easier to deal establishment requirements for up to 16 SENATE BILL 195 impact the state’s beverage industry and The lobby if the Legislative Office Building in Hartford filled directly with the manufacturer or the functions, occasions or events annually. Introduced by the General Law Committee, their status as of press time. early for the February 23 public hearing on S.B. 14. Distilled Spirit Council of the United It was introduced by the General Law the act would prohibit package stores and Most notable is SENATE BILL NO. 14: “An States, to gain success in such an effort.” Committee. Rep. Anthony J. D’Amelio certain other alcoholic liquor permit Act Ensuring the Regional Competitiveness setting a minimum price per bottle. This and prepared mixed drinks. HOUSE BILL NO. 5323 testified in favor of the bill: “In the holders from selling or dispensing alcoholic of Connecticut’s Liquor Prices,” which practice should end, and retailers should STATUS: As of March 11, it was filed with The act would require common carriers to greater Waterbury area, we’re fortunate liquor on Easter Sunday. The Connecticut could potentially impact thousands have the freedom to decide how to price the Legislative Commissioners’ Office. report the transportation of alcoholic liquor to have several banquet halls that would Small Brand Council testified in support of industry workers across the state. their products.” into the state. It was introduced by the like to host community gatherings to of the bill on Feb. 23, stating: “There is Introduced by Sen. Martin M. Looney, HOUSE BILL 5329 However, at that same packed-house General Law Committee. The Connecticut showcase their food and facilities but are currently no benefit to the state in terms 11th Dist., Sen. Bob Duff, 25th Dist., Rep. The act proposes expanding Sunday hearing, wholesalers, store owners and Small Brand Council testified in support currently very limited. By removing the of revenue for stores to be open on Sunday, J. Brendan Sharkey, 88th Dist. and Rep. alcoholic liquor sales hours at restaurants representatives from the Connecticut of the bill on Feb. 23, stating: “Out-of-state restrictions … the community has more and like with the Christmas holiday, stores Joe Aresimowicz, 30th Dist., Gov. Dannel and certain other permit premises from Package Stores Association (CPSA), Wine retailers are shipping to CT consumers food and entertainment options.” should be closed.” Malloy’s proposed bill would remove 11 a.m. to 10 a.m. It was introduced by the & Spirits Wholesalers of Connecticut and are not paying the necessary taxes. the minimum bottle price posting. At a General Law Committee and co-sponsored SENATE BILL 193 Read full text of bills at https://www. This bill will remedy that situation.” The February 23, public hearing, among those (WSWC), Teamsters Local 443 and the by Rep. Jeffrey J. Berger, 73rd Dist. At a The act proposes to increase the population cga.ct.gov/. The Connecticut Beverage Journal WSWC offered data pointing to an $8 who testified in support of the bill included Connecticut Beer Wholesalers Association Feb. 23 public hearing, the Connecticut threshold requirement for the issuance of will be following these bills throughout million revenue collection opportunity. the Yankee Institute for Public Policy, who (CBWA) were among the larger majority Restaurant Association (CRA) testified a package store permit. Introduced by the the legislative session. Stay up to date at submitted: “Connecticut is the only state who showed up to oppose the bill. CBWA in support of the bill, stating: “Many SENATE BILL NO. 188 General Law Committee, it proposes that thebeveragejournal.com/community. ■ in the nation that regulates liquor by testified that “eliminating the minimum restaurants across Connecticut serve Introduced by the General Law Committee, Section 1 Section 30-14a of the general bottle [price] will have a negative impact brunch on the weekends, beginning the bill proposes extending farm winery statutes is repealed and amended, to be … and just one change to our current service at 10 a.m. … but are prohibited system is like a domino effect — it will put from serving typical brunch items like Connecticut local package stores and small Bloody Mary’s and Mimosas until 11 a.m.” distributors at risk.” DON’T MISS STATUS: The bill has passed the General STATUS: The bill has gone no further Committee and now moves to the House, than the General Law Committee. according to the CRA. HOUSE BILL NO. 5324 Other industry bills with no update as of AN ISSUE The act would streamline the alcoholic press time include: liquor permitting process. SENATE BILL 384 STATUS: As of March 14, it was referred The bill proposes expanding the bottle to the Office of Legislative Research and deposit to include wine and liquor bottles, ONLINE ORDERING the Office of Fiscal Analysis. beyond the current water and soda bottles HOUSE BILL NO. 5428 and cans, to fund state parks. The DEEP The act would modify the number of testified that with adding liquor and wine Your expiration date is located on the top line. EXP Date MAR 16 Many who opposed S.B. 14 wore stickers to the bottles allowed in cases of alcoholic liquor, bottles to the redemption system, the bottles public hearing. Renew and never lose access to prices, other than beer, cordials, cocktails, wines would also be recycled at twice the rate. products and market information.

April 2016 CONNECTICUT BEVERAGE JOURNAL 11 AROUNDTOWN

Z. ALEXANDER WINES LAUNCHES WITH HARTLEY AND PARKER

Hartley and Parker recently launched Delicato Family Vineyards’ Z. Alexander Brown Wines, which are made by Napa Valley Winemaker John Killebrew and Grammy-award winning musician Zac Brown of the Zac Brown Band. In February, Bruce Hurst, the Divisional Manager of Delicato Family Vineyards, presented the Hartley and Parker sales staff three red wines from the brand, including 2013 North Coast Cabernet Sauvignon, 2013 Russian River Valley 1 Pinot Noir and a 2013 North Coast Proprietary Red Blend.

1. Z. Alexander Brown Wines at Hartley and Parker Limited. Each bottle is packaged with the word “uncaged,” along with an owl taking flight to show the “intense, full-bodied expressions” of the wine. 2. Bruce Hurst, Divisional Manager, Delicato Family Vineyards, presented information about Z. Alexander Brown wines to the Hartley and Parker sales force. 3. A sample of the 2013 North Coast Proprietary Red Blend. “Wine has always fascinated me because of its inherent 2 3 connection to the land and the artistry necessary to craft a distinct and memorable experience,” said Zac Brown, Proprietor, Z. Alexander Brown. “As a long-time wine enthusiast, the opportunity to partner with an expert like John has been a rewarding team effort, and I am excited to unveil the first of many vintages to come.” 4. Blaise Tramazzo, Spirits Director, Hartley and Parker; Bruce Hurst, Divisional Manager, Delicato Family Vineyards; Ben Meyer, District Manager, Hartley and Parker.

WAYPOINT SPIRITS HOSTS BRESCOME BARTON FOR TOURS AND TASTES

Waypoint Spirits of Bloomfield hosted a February evening of tours and tastes for Brescome Barton staff, distributors of the spirit line in the state. Waypoint Spirits’ Doug Bowie, John Taylor and David Rossi shared information about their handcrafted small batch spirits, including Labrador Noon Vodka and Wintonbury Gin. 1 2 1. A tasting mat for Brescome Barton staff. 2. The bottling process of Wintonbury Gin. 3. Inside the Waypoint Spirits distillery in Bloomfield. 4. Brescome Barton staff inside the distillery.

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12 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

Z. ALEXANDER WINES LAUNCHES WITH HARTLEY AND PARKER

WAYPOINT SPIRITS HOSTS BRESCOME BARTON FOR TOURS AND TASTES

3 4 AROUNDTOWN

SLOCUM & SONS HOSTS FEBRUARY WINE AND SPIRITS EVENTS

Applausi in Old Greenwich set the stage for a Slocum & Sons trade lunch where Dalla Terra Vietti Wines were featured for the wholesaler’s staff and accounts. Applausi prepared a lunch to accompany the wines. Slocum & Sons staff also held a February dinner at Market Place in Woodbury, featuring spirits from Litchfield Distillery’s line that included Batcher’s Bourbon, Batcher’s Double Barrel Bourbon and Batcher’s Gin. 1 1. Greg Wood of Ridgefield’s 109 Cheese and Wine Shop; David Fletcher, L’Escale; John Freitas, L’Escale; Jeb Fiorita, Val’s Putnam Wine and Spirits; Elena Currado of Vietti Wines; Aaron Sagendorf, Arethusa Al Tavola; Tim Smith, Wineport of Darien; Mitch Ancona of Ancona’s; Giuseppe Cornacci, Applausi; Codey Foster, Ancona’s. Not shown: Rob Petz, Old Greenwich Fine Wine. 2. Accounts and Slocum & Sons staff during the trade luncheon. 3. Brad Kirby, Beverage Director, Marketplace Kitchen and Bar, addressing trade guests. 2 3 4. Back Row: Peter Baker, Owner, Litchfield Distillery; David Baker, Owner, Litchfield Distillery; Paul Burne, Key Account Manager, Slocum & Sons; Piper Thurot, Sales Associate, Slocum & Sons. Front Row: Brad Kirby, Beverage Director, Marketplace Kitchen and Bar; Courtney Maggio, General Manager, Marketplace Kitchen and Bar.

ONYX MOONSHINE INVITES SUPERNATURAL FILM CREW TO DISTILLERY

The Atlantic Paranormal Society (TAPS) visited the Onyx Moonshine Distillery in East Hartford at the request of Co-founder and Spirit Entrepreneur, Adam von Gootkin, in February. “We’re in a really old factory building, and it can be spooky here at night,” von Gootkin said. “We noticed some strange things happening, like doors slamming, hearing footsteps and noises and thought it would be cool to do this.” On February 6, 2016, von Gootkin said the TAPS crew came to the Onyx distillery from 6 p.m. to midnight with the group’s equipment and cameras to conduct testing for paranormal activity. After the TAPS crew reviewed their findings, they found noises and traces of paranormal activity. von Gootkin said the crew will be back in the coming months to do additional testing. “When people come to our tasting room we can say there is more than one kind of spirit here,” von Gootkin said.

Adam von Gootkin, Co-founder of Onyx Moonshine, seen (in scarf) with the TAPS crew on February 6, 2016. The crew set up equipment in the distillery to test for paranormal activity.

14 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

CAMP’S HOSTS INAUGURAL WHISKY ROUND-UP

Camp’s Restaurant in Middletown hosted guests and trade professionals for their first Whisky Round-Up, featuring Pendleton Whisky on February 17, 2016. Don Ulino, the Division Manager, East at Hood River Distillers in Oregon, provided guests a chance to sample Pendleton Whisky, Pendleton Midnight, Pendleton 1910 Rye, Sinfire Cinnamon Whisky and Trail’s End Bourbon. Hood River Distillers is a small, handcraft distillery, which opened in 1934. Pendleton Whisky is also a sponsor of the Pendleton Round-Up and 1 the official whiskey of the Professional Bull Riders (PBR) BlueDEF Tour. United States Bartenders Guild Connecticut (USBG CT) chapter member and Camp’s Bar Manager, Rob Martini, mixed drink specials featuring Pendleton products. Appetizers were also available and made with whisky from the Pendleton portfolio.

1. All of Slocum & Sons unless noted: Rob Lawrence, Sales Representative; Marcia Passavant, Senior Brand Manager; Don Ulino, Division Manager, East, Hood River Distillers; Maureen Pesticci, Compliance Manager; Wally Crumb, CFO. 2. Rob Martini, Bar Manager, Camp’s Restaurant; John 2 Slocum, Executive Vice President and General Manager, Slocum & Sons; Marcia Passvant, Senior Brand Manager, Slocum & Sons; Don Ulino, Division Manager, East, Hood River Distillers, Rob Lawrence, Sales Representative, Slocum & Sons; Charlie Rios, Division Manager, South, Hood River Distillers. 3. Cocktail mixed with a Pendleton whisky product. 4. Ulino providing diners at Camp’s Restaurant a sample of Pendleton. 5. Rob Martini, Bar Manager of Camp’s and USBG CT chapter member with Brooke Suzanne, Bartender, Camp’s. 3 4 6. Portfolio of Hood River Distillers on the shelf at Camp’s Restaurant. Sinfire Cinnamon Whisky, Trail’s End Bourbon, Pendleton Whisky, Pendleton Midnight, Pendleton 1910 Rye Whisky.

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CPSA GOLF OUTING SLATED FOR JUNE 15, 2016

The Connecticut Package Stores Association (CPSA) Annual Golf Outing is set for Wednesday, June 15, 2016 at the Whitney Farms Golf Club in Monroe, Connecticut. An association mailing will go out in April with a registration form. The tournament begins with a shotgun start at 8:00 a.m. and is open to CPSA members, friends and industry professionals.

April 2016 CONNECTICUT BEVERAGE JOURNAL 15 AROUNDTOWN

NEW YEAR BRINGS NEW LOCATION, NEW PRODUCTS FOR MURPHY DISTRIBUTORS

In January of 2016, Murphy Distributors began operating out of their new 20,000-square-foot building on Business Park Drive in Branford, a large increase in space from their previous 3,800 square foot building. Matt Murphy, President of Murphy Distributors, said the convenient access to the highways at this location makes it easy for his five trucks to deliver products all across the state of Connecticut. Along with stocking their own inventory of products, Murphy said 1 they also operate as a warehouse, logistics and delivery for smaller import companies. “We are super excited about this and we will grow with this location,” Murphy said. The company also recently added Fabio Viviani Wines to its portfolio and began exclusively distributing the wines in March. Fabio Viviani, originally from Florence, Italy, is known for his television debut on Bravo’s hit reality series “Top Chef.” There are four wines currently in the collection: No. 19 Chardonnay; No. 78 Cabernet Sauvignon; No. 3 Signature Red Blend; and No. 4 Signature White Blend. 2 3 1. Matt Murphy, President, Murphy Distributors, outside the new location on 25 Business Park Drive in Branford. 2. Inside Murphy Distributors’ new warehouse space on Business Park Drive. 3. Fabio Viviani Wines.

BROOKLYN WINE AND SPIRITS HOSTS CHARITABLE TASTING OF PAPPY VAN WINKLE

Since 2014, Irene Tan and Craig Fowler, Owners of Brooklyn Wine and Spirits in Brooklyn, Connecticut have hosted charitable tastings of Pappy Van Winkle whiskies. The tastings were developed in an effort to “please customers” with the small allocations of the rare whiskies 1 2 alongside creating a community benefit. On February 20, customers were able taste the 10, 12, 15 and 20 year-old whiskies with a donation of a dollar for each year of aging. Donations went to the Friends of Assisi Food Pantry. Tan said customers also had the opportunity to taste Southern Belle Red Blend, a red blend of Syrah and Monastrell grapes, which was aged in old Pappy Van Winkle barrels. After the tasting, Molly Newton of Friends of Assisi Food Pantry held a drawing for a chance to purchase a bottle of the 10, 12, and 15 year-old whiskies.

1. The scene at the Pappy Van Winkle charitable tasting at 3 4 Brooklyn Wine and Spirits in February. 2. Portfolio of 10, 12, 15, and 20 year-old Pappy Van Winkle whiskies and the Southern Belle Red Blend, aged in old Pappy Van Winkle barrels. 3. Four out of the six happy customers who won the raffle for a chance to purchase the elusive whiskies. 4. Five out of the six customers who won the raffle for a chance to purchase the elusive whiskies, and kneeling in front is Molly Newton, of Friends of Assisi Food Pantry, who led the raffle drawing.

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WINEMAKER CHARLES SMITH VISITS NEW HAVEN

Charles Smith, a Wine Enthusiast 2014 “Winemaker of the Year,” visited New Haven in February to offer guests an opportunity to sample from his portfolio. The event was held at Ordinary, where the venue provided hors d’oeuvres to pair with Smith’s wines. Smith crafts his wines in Washington State, sourced from vineyards in the Columbia Valley AVA, Wahluke Slope AVA, Walla Walla Valley AVA, Snipes Mountain AVA and Yakima Valley AVA. 1 Trade professionals and guests had the opportunity to taste through his extensive portfolio, available via Opici Family Distributing in Connecticut.

1. Winemaker Charles Smith discussing his portfolio. 2. Scott Randall, Vice President of Sales CT, Opici Family Distributing; Tim Cabral, Owner, Ordinary; Charles Smith, Winemaker, Charles Smith Wines. 3. Lisa Kaplan, Eastern Manager, Charles Smith Wines. 4. A selection of Charles Smith Wines. 5. Daniela Tristine, Owner, Vines Distinctive Wine and Liquors 2 3 getting a photo with Winemaker Charles Smith.

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LUNCHEON OFFERS PREVIEW FOR APRIL’S SAVOR CT FOOD AND WINE FESTIVAL

Savor CT, “A Celebration of Food and Wine,” held at the Connecticut Convention Center in Hartford on April 7-9, hosted a February preview luncheon at Vue 24 in Foxwoods Resort Casino. Savor CT begins on Thursday, April 7 with a Pappy Van Winkle tasting, where guests can taste each 1 2 five year release from 10 to 23 years old. The tasting is presented by Savor in partnership with Plan B Restaurants and will feature culinary options paired with the whiskey. The main event, sponsored by Foxwoods Resort Casino, will feature Friday and Saturday grand tastings and a charity gala on Saturday night.

“We have a really nice selection of unique wines that offer trade professionals a chance to try everything in one place,” said Vicky Cirilli, Event Director, Savor CT. Cirilli said guests can look forward to new and returning 3 4 celebrity chefs. Beer and spirit vendors, like Hendricks Gin, Tullamore Dew, Wild Turkey and SKYY Vodka, among others, will present cocktail samples for guests during the grand tastings. Robert Irvine, celebrity chef and television show host of Food Network’s Restaurant: Impossible, will serve as the emcee for the weekend festival. Proceeds from the events benefit the Robert Irvine Foundation, a not for profit that honors men and women in the military and their families. Last year, Savor CT raised more than $60,000 for the foundation.

1. Vicky Cirilli, Event Director, Savor CT, with celebrity Chef Robert Irvine during the Savor Press Conference on 5 February 22. 2. Kevin Watson, Director of Culinary, Plan B Restaurants and Erik William, City Manager, Plan B Restaurants, with Pappy Van Winkle. 3. Celebrity Chef Robert Irvine with Jamie Montesi, CT State Manager, William Grant & Sons, filming a promo to air during Savor CT. 4. Irvine with Gary Dritschler, Market Manager, Campari America, filming a promo to air during Savor CT. 5. Colorful creations kicked off the luncheon.

20 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access DATE: 2/24/16 TRIM SIZE: 8.25"w x 10.875"h DO NOT PRINT DIELINE

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TWO ROADS BREWING CO. DONATES TO AIR AND SPACE CENTER IN STRATFORD

Two Roads Brewing Co. has donated $1,500 to the Connecticut Air and Space Center in Stratford. During their annual bottle release of Igor’s Dream, a Russian Imperial Stout, the brewery hosts a day of activities celebrating Connecticut’s aviation history and the achievements of Igor Sikorsky. “Two Roads is all about honoring the magnificent manufacturing history of our area, and aviation has been an obvious cornerstone of that history with the invention of the helicopter and the production of aircraft and engines over the years at the site of today’s Army Engine Plant,” said Two Roads Tasting Room Manager, Ted Pert. Christopher Soltis, Curator for the Connecticut Air and Space Center said, “The Connecticut Air and Space Center is thankful to the Two Roads Brewing Company for their continued assistance in helping establish the museum as a significant educational and cultural aviation attraction. We also foresee a strong and long lasting collaboration with our friends at Two Roads.”

Ted Pert, Tasting Room Manager, Two Roads Brewing Co. with Chris Soltis, Curator, Connecticut Air and Space Center at the brewery on February 15, 2016.

CELLAR FINE WINES ADDS CONNECTICUT BREWS TO PORTFOLIO

Essex-based distributor Cellar Fine Wines has partnered with Shebeen Brewing to serve Hartford, Tolland, New London, and Litchfield Counties with 12 oz. cans, 22 oz. bottles and draft offerings of the Wolcott-made beer. Selections now available include Black Hop IPA, Cannoli Beer, Concord Grape Saison, Double Rye Porter, Irish Pale, Java Pig Stout, Turbo IPA, and the newly launched 1 2 Fuligin Imperial IPA, made in partnership with Onyx Spirits. Cellar Fine Wines is also now distributing Powder Hollow Brewery, whose brews include 1929 Prohibition Porter, Bayonet Blonde, Lift Your Kilt Scottish Ale, and West Coast IPA. Shebeen and Powder Hollow are the first two beer producers represented by the distributor.

1. A glass of Shebeen’s Fuligin Imperial IPA, which is aged in Onyx Moonshine barrels. 2. A pint of Shebeen’s Java Pig Stout. 3. Mike McManus, Owner, Powder Hollow Brewery of Enfield; George Carabetta, Co-owner, Cellar Fine Wines; Whitney Mitchell Algieri, New Haven County Sales Rep., Cellar Fine 3 Wines; and Jeff Shultz.Fairfield County Sales Rep., Cellar Fine Wines. 4. All of Cellar Fine Wines unless noted. Portfolio Manager Jillian Simms; New London County Sales Rep. John Stapienski; Mike McManus, Owner, Powder Hollow Brewery; Fairfield County Sales Rep. Jeff Shultz; Hartford County Sales Rep. Jake Ruder; Regional Account Manager Rich Vellieux; New Haven County Sales Rep. Whitney Mitchell Algieri.

22 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

WOODFORD RESERVE COMPETITION NAMES CONNECTICUT WINNER

Craig Ventrice, United States Bartenders Guild Connecticut (USBG CT) chapter member and Bar Manager at Kawa-Ni and The Whelk, both in Westport, won the 2016 Woodford Reserve Cocktail Competition held at David Burke Prime Steakhouse at Foxwoods Resort Casino on March 1. Nine 1 2 bartenders competed after submitting an original cocktail recipe that used Woodford Reserve Double Oaked and creating a variation of a classic Manhattan using Woodford Distillers Select Bourbon. In March, Ventrice will travel to the Woodford Reserve Distillery in Kentucky for an immersive educational experience. The distillery representatives will choose the six finalists to compete in the National Woodford Reserve Competition in April in New York City during that trip. The regional Woodford Reserve Cocktail Competition was judged by Owner of Highland Brass Co. and USBG CT Chapter President, 3 4 Dimitrios Zahariadis, Roger Gross, USBG CT Member and Partner at Highland Brass Co., and Joe Aceto, USBG CT Member and Bar Manager, Mezzo’s Grille. Peter Lloyd Clayton, USBG CT chapter member, helped to organize and host the competition, presented by Brown-Forman.

1. Ventrice’s original cocktail was the “Kyushiki,” which translates to “Old Fashioned” in Japanese. The cocktail featured 2 oz. of Woodford Reserve Double Oaked, 1 oz. Angostura Amaro, ½ oz. Black Sugar Syrup, 1 dash of angostura bitters and 1 dash Abbot’s Bitters, stirred. Serve 5 6 in a coupe glass with an orange peel garnish. 2. Ventrice preparing his cocktails as 2015 Woodford Reserve Winner, John Kubisko, looks on. 3. Competitor Amy Lord of Trumbull Kitchen in Hartford. 4. Competitor Jason Sowik of Max Burger in West Hartford. 5. Competitor Craig Breden of Sedona Taphouse in Norwalk. 6. Collection of cocktails.

BEAM SUNTORY WELCOMES WHISKY AUTHOR TO NEW HAVEN

Beam Suntory and The Owl Shop in New Haven welcomed whisky connoisseur and author Hans Offringa of “200 Years of Laphroaig” and Master Scotch Ambassador, Simon Brooking of Beam Suntory, on February 29. Offringa has written more than 20 books on whisky and numerous articles for international trade and consumer publications. The evening included a book signing and a chance to sample Laphroaig 10 Year, Laphroaig Select, Laphroaig Quarter Cask and Laphroaig 15 Year. A cigar and light food was served to pair with the spirits.

Guests at The Owl Shop shown with Master Scotch Ambassador, Simon Brooking of Beam Suntory (second from left) and Author Hans Offringa (fifth from left).

April 2016 CONNECTICUT BEVERAGE JOURNAL 23 AROUNDTOWN

CDI LAUNCHES NEW PRODUCTS IN MARCH SALES MEETING

Connecticut Distributors, Inc. (CDI) launched several new products during a March sales meeting. CDI is now serving as the exclusive distributor for Joel Gott Wines from Trinchero Family Estates. Also launched were Blue Nectar Tequila, a small batch blue agave tequila, and Belvedere Peach Nectar, its newest flavor in the vodka line.

1. Joel Gott Wines include California Zinfandel, California 815 Cabernet, California Sauvignon Blanc and an unoaked Monterey Chardonnay. Gott’s winemaking led to 1 collaboration with Entrepreneurs Roger Scommegna and Charles Bieler on the Three Thieves brand, which in 2005, partnered with Trinchero Family Estates to establish better market coverage. In 2009, Joel and Sarah Gott partnered with Trinchero Family Estates as well, to increase wine distribution and allow them to focus on winemaking and innovation. 2. Steve Baye, Vice President of Business Management and Marketing, CDI; Michael Gilbert, Trinchero Family Estates Division Manager; Aaron Augspurg, Trinchero Family Estates, VP Empire Division; Michelle Ortago, Business Manager, CDI; Edgar Garcia, COO & CFO, CDI; Steve Slota, 2 Off-Premise Division Manager, CDI. 3. Michelle Ortago, Business Manager, CDI and Jermey Doyle, Trinchero Family Estates, Account Development Specialist. 4. Blue Nectar Tequila is handcrafted in small batches. It is a premium blue agave tequila made in the lowlands of Jalisco, the heartland of tequila country. Available in Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend. 5. Steve Drew, Business Manager, CDI with Blue Nectar Tequila’s Daniel Olech, National Sales Director; Carlos Rios, New York Market Manager; and Chris Leskowicz, Regional 3 4 Market Director. 6. Belvedere Peach Nectar is a blend of juicy peaches and apricot combined with Belvedere Vodka using a unique maceration process. The result is a flavor with ripe and aromatic orchard fruit to refresh cocktails. Add a stick of cinnamon or a fresh slice of peach. 7. Sandra Terenzio, Portfolio Manager for Moet-Hennessy, CDI; Peter Kawulicz, Business Manager, CDI; Swati Yvas, Belvedere Development Manager, North East; and Manny Lora, Moet-Hennessy USA, Market Manager-CT.

5 6

24 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access

INSIDELOOK Street View of a Product Launch Highland Imports Highlights 2 KAS Krupnikas

BY SAVANNAH MUL

Marushka Osman and her husband, Kas Katinas, are the spirit entrepreneurs behind KAS Krupnikas, a traditional Lithuanian spiced honey liqueur that launched in 2014 in their home state of New York. KAS Krupnikas is handcrafted at their Mahopac 1 3 distillery, KAS Spirits, and boasts a recipe that includes 10 spices, creating a liqueur that offers warmth and complexity. Wine Enthusiast rated KAS Krupnikas 92 points and it earned a spot on the product. After Smith tried KAS Krupnikas, she arranged the list’s “Top 100 Spirits of 2015.” a future tasting with Clemente. Tastings enable what Clemente While they are able to self-distribute in New York, for their calls “liquor to lips,” he said. “Once they [consumers] walk in next market, Connecticut, KAS Spirits needed to go through the store, they’ll try it and they’ll buy it … [KAS Krupinikas] is a distributorship, following state regulations. Through mutual delicious and it’s priced right.” Osman left shelf-talker cards with friends they were introduced to Walter Marcinowski and the staff each of the off-premise locations. at Highland Imports of Shelton early on, beginning their supplier On-premise locations followed. The first question Franco Trotta and distributor relationship. A recent “ride along” with Osman of Tarantino Restaurant asked after he tried the product was, and Jamie Clemente, sales manager at Highland Imports, gave “How can I sell this?” Osman then offered Trotta business cards insight into marketing the spirit with its current state launch. with a cocktail photo on one side and its recipe on the other. She Clemente hosted a day of on- and off-premise visits in Connecticut said this marketing tool has helped “introduce ideas” for accounts for Osman to introduce KAS Krupnikas to accounts. He said an to see possibilities of the product in cocktails, and Trotta agreed. important ingredient for launch success is to have face time with KAS Krupnikas is featured in hot teas and cold cocktails using retailers and restauranteurs. On February 8, 2016, Osman and bourbon, whiskey and mezcal, along with a variety of other spirits, Clemente visited numerous locations in Fairfield County to start Osman said. “Every experience is a new experience so far,” Osman building awareness of KAS Spirits. said. “We’re growing though; every month has been a growth.” First stop, Castle Wine and Spirits and Ninety 9 Bottles in At each stage, the supplier and distributor, as well as the on- and Westport, followed by Greenfield Liquor Shop and Moe’s Wine off-premise accounts, all work jointly to achieve successful sales and Spirits, both in Fairfield, and then Tarantino Restaurant and in a new marketplace, to build product awareness and work to newly-opened Parker Mansion, both in Westport, among others. increase consumer demand. “We build relationships before Kathleen Smith, DWS and Wine Buyer at Castle Wine and business,” Clemente said. Spirits, said the best way to market a new product to her customers is through in-store tastings, as they boost sales of 1. The small batch, handcrafted krupnikas is made from locally- sourced New York honey, along with a mixture of 10 spices including star anise, cinnamon, cardamom and many others. 2. Osman with Patrick Misciagna, Owner, Greenfield Liquor Shop. Misciagna said many of his customers drink Manhattans and Old Fashioneds, to which KAS Krupnikas can be added for a unique twist on those classics. Misciagna arranged an in-store tasting of the product to show his customers. 3. Kathleen Smith, DWS and Wine Buyer, Castle Wine and Spirits; Marushka Osman, Co-owner, KAS Spirits; and Jamie Clemente, Sales Manager, Highland Imports. 4. A selection of KAS recipe cards. 4 5 5. Osman presenting KAS Krupnikas to Franco Trotta of Tarantino Restaurant in Westport.

26 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access F the ﬁ nd

WITH A MODERN LOOK, SOTO IS HOPING TO GET INTO NON-JAPANESE PERNOD RICARD UNVEILS TWO NEW RESTURANTS SINGLE POT STILL IRISH WHISKIES Not only is the Irish Whiskey category showing no signs of slowing down, Pernod Ricard, proud keepers of market leader Jameson, continue to boost the Irish pedigree with SŌTŌ: A MODERN SAKÉ WITH ANCIENT ROOTS new expressions. Billy Melnyk spent well over a decade working with mega-brands like Bacardi and Grey Goose and noticed a hole in the wine and spirits marketplace: Midleton Dair Ghaelach is the fi rst-ever Irish premium, authentic saké with Western appeal and strong brand recognition. Whiskey from the distillery to be fi nished in native “As saké advocates, we’ve been consuming saké for years, but it was always Irish oak hogsheads. A selection of traditional challenging for us as English speakers to understand the labels,” Melnyk says. Single Pot Still Irish Whiskey distillates, matured for “We wanted to take a modern approach to a beverage with deep tradition.” between 15 and 22 years in ex-bourbon casks, He and co-founder Dan Rubinoff found a brewer in Japan’s Niigata were married together before being fi lled into Prefecture, a region famous for the purity of its water, to craft Sōtō (which the Irish hogsheads, and were then nosed means “outside”), and they enlisted the help of Zachary Gross, saké and tasted each month until the whiskey sommelier at New York’s acclaimed Shuko restaurant. A super-premium showed the ideal contribution of the Irish oak, grade Junmai Daiginjo, Sōtō was designed to pair with “a wide variety of which imparts notes of vanilla, caramel and international cuisines, not only sushi,” says Rubinoff. Refreshing and bright chocolate to the classically rich, spicy Single with notes of apple, lime and cucumber and a dry fi nish, Sōtō is available in Pot Still profi le. Bottled at cask strength (117 CA, FL, NV & NY; SRP $39.99/720ml, $19.99/300ml. sotosake.com proof) without chill fi ltration; SRP $269.99.

DAIR GHAELACH MEANS “IRISH OAK.” FIRESHOT JOINS LIQS RTD COLLECTION EACH BOTTLE CAN BE TRACED BACK TO ONE LIQS, the pre-mixed cocktail shot brand targeting LDA consumers both on- OF TEN 130-YEAR-OLD TREES. and off-premise, has jumped into the fl avored whiskey category with a new single-serve 50ml expression. Fireshot combines cinnamon and vanilla with premium whiskey. Like the other LIQS’ low-sugar shots—Tequila Cinnamon Orange, Vodka Kamikaze, Vodka Lemon Drop, Vodka Cucumber Lime and Vodka Lychee Grapefruit—Fireshot comes in a package that can be shot, Green Spot Château Léoville-Barton is the sipped or poured over ice. fi rst ever Single Pot Still Irish Whiskey to be “When launched, our initial focus was off-premise and for the in-home fi nished in Bordeaux wine casks. This whiskey is consumer,” notes LIQS founder Michael Glickman. “But having seen the initially matured in traditional Sherry and bourbon success of the brand at a number of very different on-premise venues, barrels and then transferred into the ex-Bordeaux we have begun to explore this exciting new outlet.” No doubt Fireshot (45 wine casks for 12 to 24 months. The year-plus proof) is aiming to attract Fireball drinkers; Glickman believes Fireshot’s spent in the Léoville-Barton casks leads the taste “is so perfectly balanced, no chaser is needed.” On-premise, LIQS spirit to gain fl oral and wood characteristics single-serve 50ml shots sell for $6-$8. Single-fl avor 3-packs retail for on the nose and palate, which give way to a $6.99. Currently available in NY, NJ, FL, TX, MA, RI, CT and Canada, with perfectly balanced, long, spicy fi nish. expansion plans for 2016. LIQSshot.com 92 proof; SRP $99.99.

IN THE 1800S, THE IRISH DRANK MORE BORDEAUX THAN ENGLAND DID; AND THE BARTONS WERE AMONG THE EARLIEST HIGH-PROFILE FAMILIES TO EMIGRATE FROM IRELAND TO BORDEAUX.

April 2016 CONNECTICUT BEVERAGE JOURNAL 27 BEERCOLUMN

NOT YOUR FATHER’S BEER

BY JACK KENNY

Schöfferhofer started it. The German brewer introduced its new things to brew? Do brewers Grapefruit Hefeweizen a couple of years ago, a delicious, refreshing feel that it is necessary to play and perfectly balanced warm-weather ale that clocks in at 2.5 follow the leader? One brewer’s rep answered that question clearly percent ABV. This was at a time when attempts were under way to without mincing words: “Everyone’s doing it.” revive Germany’s radler style, low strength beverages that blended The answers are probably yes and no. Innovation is beautiful, and lager and lemon or other fruit flavors. if it keeps the industry going, I’m all for it. But it’s OK to wonder Grapefruit has turned out to be a hit – the flavor du jour. After about this fruity/coffee thing, and how long it’s going to last before Schöfferhofer, Harpoon jumped in with a stronger wheat version, the next trend kicks in. One thing is certain: Brewers are aware of and it wasn’t long before the experiment turned into a trend. Not something that appears to be unavoidable today, and that is the long ago, Ballast Point from San Diego combined its powerful and impact of the Millennials. sought-after Sculpin IPA with grapefruit (and also with habanero The people who go for the grapefruit and blood orange beers, the peppers), and the brew has become a shelf and tap favorite. Sam bourbon and the espresso beers, are the youngish ones. They are Adams has weighed in most recently with Rebel Grapefruit IPA. known in marketing circles as the Millennials, those who were Shandy fever started around the same time. Today a couple of born roughly between 1980 and 2000. They number 68 million in shandy brands dominate; Leinenkugel at the top of the heap, the this country, and though most of them have low earnings, they are beneficiary of strong marketing and advertising as a member of said to have the highest spending power of any generation due to the Miller family of beers. Thanks to seasonal creep, the Leinie size. They’re the most highly educated of any generation, raised on Summer Shandy hit the shelves at the end of February this year, the internet, and they pay attention to food and drink. They are just in time for the hot weather. demanding and they want new experiences. Grapefruit and lemon aren’t the only fruits showing up in beer As for adult beverages, they know more than any previous cans, bottles and taps. You can also find mango, pineapple, generation. They approach wine at an earlier age than their elders watermelon, peach, blood orange and apple in beer these days. did. Besides their favorite vodkas, they like whiskey, tequila and Judging by the way this trend is going, we should probably brace rum. They are behind the current forward motion of craft beer for more. and cider. They want bartenders and retail sales people to speak A few weeks back I had dinner at a popular beer mecca in directly to their desires for good quality, variety and innovation. southwestern Connecticut. I was a bit disappointed to learn that While many of them haven’t yet discovered life beyond plain most of the draft IPAs were of that piney, citrusy style that has commercial lager, their peers are doing so and social influence everyone but me salivating (I like my hops on the earthy side). For in their circles is greater than anything us older folks have dessert I wanted a stout or porter, and the menu featured eight of ever known. them. Aside from Guinness, which is available most anywhere, the Frustrating as it might be from a retail beverage perspective, it selections contained one or more of the following: coffee, espresso, helps to encourage these zany trends. Today’s kids will take over coconut, chocolate, vanilla and cinnamon. Two were bourbon the world soon, and as Bob Dylan said, “Your old road is rapidly barrel aged and one of those was smoked. Whatever happened, I aging – Please get out of the new one if you can’t lend a hand.” wondered, to just stout and porter? There are several classic styles The Grapefruit Sculpin is actually quite good. of these, but all I saw were the additives that brewers must feel are necessary to sell products these days. Questions arise: Are fruits, coffees and other plant flavors being ABOUT JACK KENNY actively sought by beer drinkers? Are tastes being steered away Jack Kenny has been writing The from the classics? Are brewers running out of inspiration for beer Beer Column for The Beverage WRITE TO HIM made with the four basic ingredients, and therefore are looking for Journal since 1995. [email protected]

28 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access

APRIL 2016 LOCAL CHATTER

Gretchen Thomas, Wine & Spirits Director, Barcelona/Bartaco Translating passion into a successful career

BY LAUREN DALEY Gretchen Thomas

Gretchen Thomas is a lifelong student of wine. The valedictorian school, and culinary school is really, really expensive. I was of her ’05 class at the prestigious Culinary Institute of America in determined to keep my GPA as good as possible because of New York, she was the recipient of the Kopf Achievement Award scholarships … I applied for a scholarship funded by Kobrand, a and a resident wine tutor. Thomas is a certified Spanish Wine big wine importer, and it was a free trip to study in France, Italy Educator from the Wine Academy of Spain, where she scored in and California for two months. To get that, you had to get an A+ the top 15 in the world. She has also earned various levels of in the Wines course, which is famous for being the most failed certification from the Wine & Spirit Education Trust and the course at the college. Court of Master Sommeliers. I was thinking: “I’m going to get this scholarship; I’m going to As a culinary student, Thomas studied at wineries in Europe stuuu-dy.” So the first hurdle was this wines class, and I ended and worked as a sommelier and restaurant manager in various up falling in love with this class. I could’ve been in that class 15 restaurants in New York’s Hudson Valley. For the last decade, hours a day and been happy. I hadn’t realized how much wines she has supervised wine, spirits and beer selections for all 22 were about history, chemistry, geology, agriculture. Tasting ended Barcelona Wine Bar & Restaurants and Bartaco restaurants, up being so fun, to explore flavors in wine. I ended up getting the including nine locations in Connecticut. scholarship, and studying in France and Italy. I was just a baby, Her selection includes some 500 labels from 11 countries — about I was 21. 60 percent of the vintages hailing from Spain and 20 percent Q: Where did you study in Europe? from South America. Thomas also oversees seasonal cocktail A: In France, we went to Burgundy, to Louis Jadot … Then we creations, wine and mixology training and development, and spent some time in Bordeaux and Champagne, I loved that visit beverage-themed events. and learning about champagne. In Italy, we went to Piedmont, Q: How long have you been passionate about wine? Tuscany; it was the road trip of a lifetime … [After that] the A: I’ve always loved cooking. When I decided to go to school Culinary Institute hired me to be a tutor. For two years, every for it, I chose the Culinary Institute of America because it was student who took the wines class probably had a study session considered the most prestigious … I had to pay my way through with me. I was working full-time, too, at different restaurants in the Hudson Valley. You can’t just become a sommelier and not wait tables, so I started out doing that, and being a little wine geek for local restaurants. I wanted to work while I was in school, not just because financially it was important, but for the experience. Gigi Trattoria in Rhinebeck [NY] offered me a management position, before I even graduated … After doing that for a year and half or so, I decided I … wanted to experience new food … I went to a career fair and [found] Barcelona. LOCALCHATTER CONTINUED ON PAGE 42

30 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access LOCALNEWS APRIL 2016 Keno IS COMING LOCAL CHATTER WoodstockAPRIL 2O16! Voters Allow Beer Sales for First Time Gretchen Thomas, Wine & Spirits in 80 Years Director, Barcelona/Bartaco BY LAUREN DALEY CASH IN ON SELLING CT LOTTERY’S GAMES! Translating passion into a successful career PARTNER WITH US You’ve poured your e orts into making a great business, and Voters in Woodstock, Connecticut voted to allow the sale of beer at CT Lottery can help make it better! KENO can be a valuable local groceryTO storesGROW in a referendumYOUR PROFITS! question on November 3, 2015. addition to your location’s prots and stability. BY LAUREN DALEY Gretchen Thomas For the past 80 years, the town has been semi-dry. This is the first year the issue You’llhas been earn taken5% of tothe a sales town price vote. for every There’sMaharshi no application Swadia, owner or licensing of The Woodstock fees. Village ticket sold. Country Store and Cafe. The initiative was spearheaded by Maharshi Swadia, who owns The Gretchen Thomas is a lifelong student of wine. The valedictorian school, and culinary school is really, really expensive. I was Woodstock Village Country Store and Cafe. SwadiaBE said READY he asked WHEN of her ’05 class at the prestigious Culinary Institute of America in determined to keep my GPA as good as possible because of Even better, we’ll pay you 1% of a prize’s Your location can sell and bene t from ALL customers if they had any special requests for items when he took the CT Lottery game products - Instant tickets, New York, she was the recipient of the Kopf Achievement Award scholarships … I applied for a scholarship funded by Kobrand, a value every time you cash a winning ticket KENO STARTS! over as ownerfor your in customers. April. “The That's majority two ways were to asking for beer,” he said. KENO, Powerball® and more! and a resident wine tutor. Thomas is a certified Spanish Wine big wine importer, and it was a free trip to study in France, Italy January. If he receives the permit, The Woodstock Village Country earn cash on one ticket! Educator from the Wine Academy of Spain, where she scored in and California for two months. To get that, you had to get an A+ The next step for Swadia is to apply to the State of Connecticut for Store and Cafe would be the first venue to sell beer in Woodstock the top 15 in the world. She has also earned various levels of in the Wines course, which is famous for being the most failed the proper license. He expects to be able to start selling beer in late since the 1930s. ■ certification from the Wine & Spirit Education Trust and the course at the college. Let us know you’re interested by calling our RECRUITMENT HOTLINE at 1-866-428-KENO Court of Master Sommeliers. I was thinking: “I’m going to get this scholarship; I’m going to [email protected] (5366) As a culinary student, Thomas studied at wineries in Europe stuuu-dy.” So the first hurdle was this wines class, and I ended | CTLOTTERY.ORG and worked as a sommelier and restaurant manager in various up falling in love with this class. I could’ve been in that class 15 PLEASE PLAY RESPONSIBLY. Purchasers must be 18 or older. restaurants in New York’s Hudson Valley. For the last decade, hours a day and been happy. I hadn’t realized how much wines she has supervised wine, spirits and beer selections for all 22 were about history, chemistry, geology, agriculture. Tasting ended Barcelona Wine Bar & Restaurants and Bartaco restaurants, up being so fun, to explore flavors in wine. I ended up getting the including nine locations in Connecticut. scholarship, and studying in France and Italy. I was just a baby, Her selection includes some 500 labels from 11 countries — about I was 21. 60 percent of the vintages hailing from Spain and 20 percent Q: Where did you study in Europe? from South America. Thomas also oversees seasonal cocktail A: In France, we went to Burgundy, to Louis Jadot … Then we creations, wine and mixology training and development, and spent some time in Bordeaux and Champagne, I loved that visit beverage-themed events. and learning about champagne. In Italy, we went to Piedmont, Q: How long have you been passionate about wine? Tuscany; it was the road trip of a lifetime … [After that] the A: I’ve always loved cooking. When I decided to go to school Culinary Institute hired me to be a tutor. For two years, every for it, I chose the Culinary Institute of America because it was student who took the wines class probably had a study session considered the most prestigious … I had to pay my way through with me. I was working full-time, too, at different restaurants in the Hudson Valley. You can’t just become a sommelier and not wait tables, so I started out doing that, and being a little wine geek for local restaurants. I wanted to work while I was in school, not just because financially it was important, but for the experience. Gigi Trattoria in Rhinebeck [NY] offered me a management position, before I even graduated … After doing that for a year and half or so, I decided I … wanted to experience new food … I went to a career fair and [found] Barcelona. LOCALCHATTER CONTINUED ON PAGE 42 www.posmatic.com 718.707.9788 EALEEW

BY AANNA UL

ranklin Wine and Spirits is known as a staple in the town of Franklin, F having been in business for almost 50 years. ver time, the brick building on oute 32 has become a familiar and friendly stop for locals, golfers, boaters and people camping at the many surrounding grounds. LOCATION “I dont know who drinks more the R golfers, boaters or the campers,” laughed RANLN ettyann Thornton, owner of Franklin FACTS Wine and Spirits, and daughter to William UARE AE Thornton, who bought the liquor store YEAR N ERAN in 190. When Thorntons father passed away, she took over ownership and has been managing it for the past 3 years. “We business over the years, which has showed base our success on personal service and strong, continued success. In total, the personal relationships,” said Thornton, store staffs five employees. who grew up in the business. Moroch said to boost product sales and to Since Thornton cant be at the store every educate customers, she places shelf talkers day, loria Moroch, who has been with around the store. “I always try to use the wine and spirit shop for 20 years, is the them because I dont try everything and I store manager handling daily operations. dont like everything,” Moroch explained. Thornton has taught Moroch about the “Theyre very helpful.” Moroch said she attends distributor-hosted tastings and uses those events to gain more knowledge about the industry and learn about new basket for any occasion. She said she tries products for possible sale in the store. to have some premade for convenience and A majority of Franklin Wine and ease for customers to grab and go. “I like Spirits sales are from beer. Moroch said doing them,” Moroch said. “Theyre fun Connecticuts own lack Hog rewing has and a neat thing to offer.” been a popular craft beer seller, along with “ou make a lot of friends along the way many of the Connecticut wines they carry. and you learn,” said Moroch. To help get

Gloria Moroch, Store Manager, Franklin Wine Frania and other boxed wine brands have an idea of how products are doing in the and Spirits. increased in popularity with the customer market, she said, “I ask sales reps about how base and have hit a steady growth in the it is selling and well bring in random stores sales. products sometimes and if it goes well, Moroch said the store gets a lot of business well get more. The sales reps are there to from gift basket arrangements. When help and being here for so long, Ive gotten given a price point, Moroch will arrange a to know them as friends.” ■

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

32 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access EALEEW

BY AANNA UL ranklin Wine and Spirits is known as a staple in the town of Franklin, F having been in business for almost 50 years. ver time, the brick building on oute 32 has become a familiar and friendly stop for locals, golfers, boaters and people camping at the many surrounding grounds. LOCATION “I dont know who drinks more the R golfers, boaters or the campers,” laughed RANLN ettyann Thornton, owner of Franklin FACTS Wine and Spirits, and daughter to William UARE AE Thornton, who bought the liquor store YEAR N ERAN in 190. When Thorntons father passed away, she took over ownership and has been managing it for the past 3 years. “We business over the years, which has showed base our success on personal service and strong, continued success. In total, the personal relationships,” said Thornton, store staffs five employees. who grew up in the business. Moroch said to boost product sales and to Since Thornton cant be at the store every educate customers, she places shelf talkers day, loria Moroch, who has been with around the store. “I always try to use the wine and spirit shop for 20 years, is the them because I dont try everything and I store manager handling daily operations. dont like everything,” Moroch explained. Thornton has taught Moroch about the “Theyre very helpful.” Moroch said she attends distributor-hosted tastings and uses those events to gain more knowledge about the industry and learn about new basket for any occasion. She said she tries products for possible sale in the store. to have some premade for convenience and A majority of Franklin Wine and ease for customers to grab and go. “I like Spirits sales are from beer. Moroch said doing them,” Moroch said. “Theyre fun Connecticuts own lack Hog rewing has and a neat thing to offer.” been a popular craft beer seller, along with “ou make a lot of friends along the way many of the Connecticut wines they carry. and you learn,” said Moroch. To help get

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

PorTuGAl WITh oDD GrAPeS Cool AND bleNDS reD-hoT, The VAlueS oF PorTuGAl Are TAkING oFF

By jason wilson

ount me as lucky. About 25 years ago, on my first trip to Portugal, I discovered the pleasures of inexpensive Pe- Criquita, made by José Maria da Fonseca in Left: Esporão offers contemporary packaging Setúbal. Periquita is still one of the most as well as excellent varietal wines and blends at consistently good Portuguese wines im- several price points. Above: Fruit from the famous terraced vineyards of the Douro Valley is being ported to the U.S. used smartly for still as well as fortified wines. Back then, the only Portuguese wine most Americans knew was Mateus, the sweet fizzy rosé known for its goofy-shaped Marketing Director for Wines of Portugal, wave of interest in more obscure grapes. bottle. Mateus (which, incidentally, was points out that Millennials consume 43% “Right now, drinkers are looking to Saddam Hussein’s favorite wine) account- of the Portuguese wines sold in the U.S.— explore new varieties. They’re curious and ed for almost half of the table wine export- well above the market average of 26%. want to have new experiences,” Vale says. ed from Portugal in the late 1980s. Portugal has a seemingly endless array to Things have changed. From the Portuguese Wine satisfy that thirst. popularity of easy-drinking Vinho Verde Is Not (All) Cheap to the emergence of table wines from the Portugal is one of the few places where Vinho Verde Gets Serious Douro Valley to the rise of regions like the you can still find really good wine around “People used to see Vinho Verde as simple, Alentejo and Dão and the hipster-somm $10 and, in the case of Vinho Verde, crisp wines. So-called ‘pool wines,’” says embrace of Colares, demand for Portugese under. But Vale insists the retail sweet Vale. Though traditional Vinho Verde wines is finally gaining steam. In fact, from spot for Portuguese wines is $15-$20. In (literally “green wine,” meaning young November 2014 to November 2015, sales that range, you will find tremendous wine wine) is light, low alcohol, with a little of table wines from Portugal grew by 27%. values. Alentejo’s Herdade de Esporão, stimulating fizz and often an under-$8 What’s driving the surge? Some of it with its New World-inspired innovation, price tag, a number of more serious is increased familiarity with Portugal as is one of the larger, better-known bottlings, such as Nortico, are now a destination, as more Americans travel producers with good-value wines and made solely from Alvarinho (“serious” is there. Some of it is a generational embrace contemporary packaging up and down the relative: SRP $14). Also look for Quinta of new and lesser-known wines. Nuno Vale, price continuum. de Azevedo and Muralhas de Moncao.

More than Port from the Douro SellING PoINTS Don’t Fear The Native Grapes Portuguese wines rely on lesser-known Many Douro Valley producers have Portugal’s indigenous grapes have indigineous grapes, and that can be a begun producing excellent table wines, special appeal for Millennials challenge. Touriga Nacional, Touriga using the same blend of grapes that were Flavor profile appeals to consumers Franca, Castelão, Trincadeira, Baga… traditionally used for Port. “We are a who enjoy Mediterranean wines where’s the Syrah and Cabernet? Two country of blends,” Vale says. But with Table wines over-deliver at their popular Spanish varieties are widely blends now one of the hottest segments price points found in Portugal, but they go by different of red wine these days, look for wines Many of the best reds are blends, names—Tempranillo is called Tinta Roriz from producers such as Quinta do Vale which are red-hot now or Aragonez; and Albariño is Alvarinho. Meão, Wine & Soul, Quinta do Noval Fortunately, however, there’s a building and Quinta da Fronteira. n

34 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access rising star R wine region

PorTuGAl WITh oDD GrAPeS Cool AND bleNDS reD-hoT, The VAlueS oF PorTuGAl Are TAkING oFF

By jason wilson

SPECIAL ROSÉ EDITION

AN EXPLOSION OF NEW ROSÉS The pink-hued lessons of 2015 were not lost on suppliers: 2016 about anything wet and on the pink spectrum. The ﬂ ood of new is bringing an unprecedented boom in new products. But the ex- products is bound to bring more imprecise use of the word. plosion of rosés is hardly as homogenous as their common color This is certainly a factor retailers and restaurant servers would suggest. While the Provence dry-crisp model has been should bear in mind. In more situations than in the past, people adeptly emulated—from Long Island to Temecula, Stellenbosch who sell wine are going to be challenged to present their pink to Tuscany—there are bubbly and sweetish options making their wines accurately. Is it dry? Is it sweet? Where is it from? What’s in way to market as well. it? Be prepared to make sense of the options. And therein lies a glint of a downside. Buoyed by its wide- Here are some brand new rosés that have crossed spread popularity, the term rosé is also now being used all over our path of late. Color is just about the only thing that the map, so to speak—not merely as a call for a dry salmon- connects them all, and these are only a fraction of the tinted wine, but as a generic name that can be stuck on just expansive pink market.

NEW ITALY OREGON SPARKLING ZEALAND

Matua put a lot of thought into their new Fresh from Italy, Aia Vecchia’s “Solidio” PINO Cellars, from Oregon, is the Bubbly fans might be happy to fi nd the fanciful 100% Pinot Noir rosé: night harvest- is a dry, deep-colored and full-fl avored newest Bronco Wine Co. rosé, limited edition Chandon Rosé (the regular juice) ing (for freshness), multiple yeasts (for 90% Sangiovese; and the new Ruffi no is joining Sables d’Azur, Heritages wrapped in new skin by fashion designer Carol aromatics), partial aging on the lees (for sparkling Glera (Prosecco, basically) and and 1749 from France; and Bal- Lim. Or the Charles Heidsieck Rosé Millésime texture) and “Elegant & Dry” on the label a splash of Pinot Noir. Are both “rosé”? letto, Robert Hall and Six Degrees 2006 (SRP: $150), the fi rst vintage rosé release (for browsers). Only Ruffi no’s label says so. from CA. by the house since the 1999 vintage. The 2006 was disgorged and released ahead of the 2005.

Never count out the French. Champs de Chateau St. Jean’s Bijou Provence is a new Côtes de Provence has a French name (mean- from Prestige Imports. South American ing jewel) but a simple FRANCE specialist Guarachi Wine Partners CALIFORNIA California AVA. Truvée is teamed up with French specialist Jeff Central Coast, and consists Welburn to bring over two new rosés: mostly of Paso Robles Gr- Brun Estate (Côtes de Provence) and enache. Head High is dark La Domitienne (Languedoc). Also and strong (14.2% ABV), from Languedoc, the 2015 Château de made from mostly North Jonquières is available in a magniﬁ cent Coast Zinfandel and Syrah. magnum bottle. And Pasternak’s new The new Dark Horse Rosé “M de Mulonnière” Rosé d’Anjou— is California AVA, and built made by the Saget family in the Loire— from 40% Grenache, 20% is bright, ripe and fresh, with a bit of a Barbera, 20% Pinot Gris, Jolly Rancher kick. 20% Tempranillo.

36 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access W wine buzz THIS IS SPECIAL ROSÉ EDITION JUST THE AN EXPLOSION OF NEW ROSÉS BEGINNING. The pink-hued lessons of 2015 were not lost on suppliers: 2016 about anything wet and on the pink spectrum. The ﬂ ood of new is bringing an unprecedented boom in new products. But the ex- products is bound to bring more imprecise use of the word. plosion of rosés is hardly as homogenous as their common color This is certainly a factor retailers and restaurant servers 50 years ago, would suggest. While the Provence dry-crisp model has been should bear in mind. In more situations than in the past, people Robert Mondavi’s vision adeptly emulated—from Long Island to Temecula, Stellenbosch who sell wine are going to be challenged to present their pink was to make Napa Valley to Tuscany—there are bubbly and sweetish options making their wines accurately. Is it dry? Is it sweet? Where is it from? What’s in wines stand amongst way to market as well. it? Be prepared to make sense of the options. the greatest of the world. And therein lies a glint of a downside. Buoyed by its wide- Here are some brand new rosés that have crossed spread popularity, the term rosé is also now being used all over our path of late. Color is just about the only thing that the map, so to speak—not merely as a call for a dry salmon- connects them all, and these are only a fraction of the We know he’d be proud. tinted wine, but as a generic name that can be stuck on just expansive pink market.

NEW ITALY OREGON SPARKLING ZEALAND

ubert Opici’s entry into the wine industry was not out of the ordinary. In 1934 H his parents re-started their import/distribution business after a forced hiatus due to Prohibition and the Depression, and Hubert—age 16—joined the family business as the delivery boy. “It was a true family business like many in those days,” he recalls. “Everyone worked: My mother ran the office, my father sold the wine and I drove the truck.” Yet what is extraordinary is the company that the Opici family— ultimately led by Hubert—went on to create. And the fact that it remains a family-owned business in its fourth generation of leadership, a feat that less than 4% achieve. As the Opici patriarch celebrates his centennial in March, his family and the wine industry are celebrating him.

Hardship & Opportunity Hubert was not the first Opici fine wine trailblazer. His father, Joseph—the son of Italian immigrants who moved to New Jersey at the turn of the century—and his wife, Esther, created a business importing the Italian wines of their friends, and sold them throughout New Jersey. They had two successful decades before Prohibition shut down the operation. When the family started up again after

Repeal, they took a less traditional route, Dann Jonathan photograph by

Hubert Opici (standing) with his father Joseph, in COmmemOrating their New Jersey office. a Living LegaCy

Hubert OpiCi CeLebrates His 100tH birtHday

By Kristen Bieler

38 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access April 2016 CONNECTICUT BEVERAGE JOURNAL 39 “It never ceases to amaze me how my grandfather started from scratch to build the business into what it is today. For him, it has always been about our suppliers and

Above: Hubert during his time serving at Fort customers. He’s a role model in business McClellan during WWII. Right: Hubert (middle, back row) in his New Jersey warehouse. and in life.” - Don Opici

by promoting California wine. With a $1,500 investment and one railroad winery, the Opici family grew close car full of wine sent to their warehouse the making of a Wine Culture with major players like Mondavi and in New Jersey, the American Beverage “In those days, most people in the Beringer. “We built our business through Distribution Company was born. Where business only knew whisky, whisky, relationships,” Hubert attests. some might have seen a lackluster whisky,” Hubert recalls. It was a mentality Selling wine was far from straightfor- market—California wine was a novelty leftover from the bootlegging tradition ward in the 1940s, yet the Opici’s found on the East Coast at the time—Joseph during Prohibition, he believes, and yet their niche. “We had success with the saw opportunity. To further commit, he it benefited his business: “No one was interested in representing the California Italian, Spanish, German and Swiss clubs photograph by Jonathan Dann Jonathan photograph by moved to California to establish the Opici in New Jersey—they were the only people winery in Cucamonga in 1939. wineries, so we formed all the early drinking wine at that time,” says Hubert. Then the war intervened. Hubert relationships.” Thanks to their west Americans were slowly on their volunteered and served “three years and coast presence with their own California way to becoming wine drinkers, and 10 months” in the Army “When the Hubert was well-positioned to supply other soldiers learned I was Italian, they Hubert the budding demand. While he credits assumed I knew how to cook, so I did and Rose Opici timing with much of his success, it was a lot of that,” he shares of his military Hubert’s shrewd eye for opportunity that service. After the war, he dusted off the explains the company’s steady growth trucks, rusted and flat from lack of use, and expansion. He led Opici into new and hit the streets selling Italian and markets, initially with the purchase California wine in New Jersey. In 1944 of Cazanove Wine Company in New Rose Deregibus became his wife and York in the late ’40s. By the 1970s, the business partner and the two worked Opici’s had a national sales organization steadily to grow the Opici empire.

40 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access Hubert Opici with grandchildren Don “It never ceases to amaze me how my and Dina, and grandfather started from scratch to build daughter Linda. the business into what it is today. For him, it has always been about our suppliers and “My grandfather is an inspiration. He grew With over 80 years in the wine business, Hubert has tremendous Above: Hubert during his time serving at Fort customers. He’s a role model in business this business through relationships, something McClellan during WWII. Right: Hubert (middle, perspective, and many stories. Though back row) in his New Jersey warehouse. and in life.” - Don Opici that is often lost in today’s world. He knows Hubert will reflect on his journey, he every customer’s name and family story, and much prefers to discuss where the company is today and the direction by promoting California wine. With even at 100, that has not changed.” his grandchildren, Don and Dina, a $1,500 investment and one railroad - Dina Opici are steering it. “The marketplace has winery, the Opici family grew close car full of wine sent to their warehouse the making of a Wine Culture changed, and while we still spend a with major players like Mondavi and in New Jersey, the American Beverage “In those days, most people in the lot of time with our restaurant buyers, Beringer. “We built our business through Distribution Company was born. Where business only knew whisky, whisky, we have found new opportunities with relationships,” Hubert attests. some might have seen a lackluster whisky,” Hubert recalls. It was a mentality large chain accounts, which is very Selling wine was far from straightfor- market—California wine was a novelty leftover from the bootlegging tradition with broad reach and rich portfolio of of the wine business. “I created this exciting for us.” ward in the 1940s, yet the Opici’s found on the East Coast at the time—Joseph during Prohibition, he believes, and yet imported and domestic brands. business by being in the market with my A regular at the gym these days, their niche. “We had success with the saw opportunity. To further commit, he it benefited his business: “No one was With his northeast business humming customers all the time, this is how we Hubert also gets a fair amount of exercise interested in representing the California Italian, Spanish, German and Swiss clubs photograph by Jonathan Dann Jonathan photograph by moved to California to establish the Opici along in the 1990s, which now included know what is happening. For example, walking the company’s warehouse—one in New Jersey—they were the only people winery in Cucamonga in 1939. wineries, so we formed all the early a new wholesale business in Connecticut, this is how we knew to get into the craft of his most cherished pastimes. And being drinking wine at that time,” says Hubert. Then the war intervened. Hubert relationships.” Thanks to their west Hubert saw potential in the Florida distiller movement before the boom,” with family and longtime friends, such as Americans were slowly on their volunteered and served “three years and coast presence with their own California market, and wanted to build it hands-on. he says. Italy’s Carpineto wine family, who visit way to becoming wine drinkers, and 10 months” in the Army “When the He and Rose moved there and purchased him frequently at his Palm Beach Gardens Hubert was well-positioned to supply other soldiers learned I was Italian, they a wholesale business. “Those were great home. “I’m very fortunate,” he reflects. “It Hubert the budding demand. While he credits assumed I knew how to cook, so I did and Rose years developing our Florida operation,” is hard enough to stay a strong business— Opici timing with much of his success, it was a lot of that,” he shares of his military Hubert recalls. “My wife could sell and sometimes being a family business Hubert’s shrewd eye for opportunity that service. After the war, he dusted off the anything, and we were all over South makes it even harder. But it’s been worth explains the company’s steady growth trucks, rusted and flat from lack of use, Florida building relationships. Rose and I all the effort, and I’m so proud of what and expansion. He led Opici into new and hit the streets selling Italian and would lock up the warehouse and go out this family has built together.” ■ markets, initially with the purchase California wine in New Jersey. In 1944 to dinner every night. Today we have a of Cazanove Wine Company in New Rose Deregibus became his wife and nice little business down here.” York in the late ’40s. By the 1970s, the Maintaining industry relationships has business partner and the two worked Working in the market has always always been a hallmark in Hubert’s success. Opici’s had a national sales organization steadily to grow the Opici empire. been—and remains—his favorite aspect

April 2016 CONNECTICUT BEVERAGE JOURNAL 41 SERVINGUP

LOCALCHATTER CONTINUED FROM PAGE 30

Q: What did you like about Barcelona? A: I love Spain’s culture of fun, being loud, all the tapas. Co-owner Andy

112 SPRING STREET Pforzheimer took me on as his project. … After a few months, Andy was like, ENFIELD, CT “If you want to give it a go with the wine list, let’s see what you got.” … He said, “I want Spanish wine-makers to come to us and beg to be on our list. I want true prestige.” Their list was predominantly Californian cabs. So I started wiping out those cabs, and finding all the Spanish wines that I could. Little by little, I’d make edgy moves — I took champagne off the menu; I said we should be selling cava … And then [customers] would be like, “Oh, thank God you guys are starting to pour cava!” … The wine list is now a force of its own: we have 500 wines, 50 by the glass. Q: What Spanish wines do you like right now? A: I love the new wave of Garnaches, the most widely-planted red grape in Spain. Historically, the Garnaches were dense, eat-it-with-a-fork-and-knife wines. But now, they’re doing these pino noir Garnaches from amazing terroir sites in Madrid. They’re breathtaking. I’m also loving every white wine from Spain. So many different varietals, so floral and mineral and distinctly Spanish. Everyone wants to make Albariño, [but] the real place it grows is in the region of Galicia, on the Spanish coast, near the border of Northern Portugal. It’s being planted in California, but it’s not the same. The Enfield Tap offers an “at home,” friendly atmosphere, where patrons Q: What do you like from South America? can watch the game in comfort. They A: The world is interested in Malbec. It’s very hot right now, but I’m over it, more or less serve classic sports bar pub fare, … I love the tannat wines of Uruguay. Uruguay is so earthy, so distinct. Alto de la Ballena from wild wings to “Cowboy” burgers, along with a selection of wine, beer an interesting producer making very drinkable wines with tannat. and unique cocktails. Q: You also oversee cocktails. A: I never thought I had a real love of spirits, but they needed help with cocktails. Our wine list had BARTENDER: come a long way — a beautiful beacon of who we Paula Molina (pictured) are — but our cocktails were so stuck in the ‘90s. So COCKTAIL: Sex on a Snowbank recipe writing is something we had to work on. My studying for that was essentially going to bars and RECIPE: Mix drinking cocktails … Now the craft cocktail bar is a

• 1.5 oz. Malibu Rum huge part of the Bartaco experience. • 3 tablespoons of coconut cream Q: What’s your typical day like? • 6 to 8 large ice cubes A: My typical day, I’m probably on an airplane; there are 22 restaurants in the company … Blend. Serve in a chilled martini glass, I’ll be contacted by 80 to 100 people who sell alcohol … I’m training the staff. My favorite rimmed with coconut. part is going around teaching wine classes. Q: What advice would you have for someone who wants to learn more about wine? A: If you want to get into wine, you have to get some kind of certification. You have to A unique early-spring-in-New-England be willing to read … you have to be relatively intellectual to love wine on a deep level, take on the classic Sex on the Beach, this drink tastes “like a coconut cream,” because it’s a massive academic pursuit. I tell people I studied wine, and they say, “That’s so said Co-owner Teri Anderson. “It specific; it’s like saying you studied the French Revolution.” And I say, “No, it’s like saying [also] tastes a little like a pina colada,” I study war.” It’s a way broader subject that anyone thinks it is. added her husband, Co-owner Rich MacTaggart. Interview has been condensed. ■

42 CONNECTICUT BEVERAGE JOURNAL April 2016 See www.thebeveragejournal.com for online product access B:8.75” T:8.25” S:7.75”

SUPERIORITY. COMPLEX.

ROCA PATRÓN HAS A COMPLEX TASTE THAT’S HANDCRAFTED USING A COMPLEX PROCESS. WE SLOW-ROAST THE FINEST WEBER BLUE AGAVE, THEN CRUSH IT WITH A TWO-TON TAHONA STONE WHEEL—AN ANCIENT, LABOR-INTENSIVE METHOD. THE AGAVE JUICE IS THEN FERMENTED AND DISTILLED WITH THE FIBER, RESULTING IN A MULTILAYERED, EARTHY TASTE. B:11.375” S:10.375” T:10.75” The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, 42-45% NV. abv.

16-00877-ROCA-Superiority_BMG_Bin_r01.indd 1 3/3/16 2:11 PM

Job # PRN1-TEQ-16-00877 Version # 0 Document Name 16-00877-ROCA-Superiority_BMG_Bin_r01.indd Last Modified 3-3-2016 2:04 PM Linked Graphics Colors In-Use Job Description Roca Art Director Patrick User Printer Output Date PATRON_Roca_Family_2015_Bottles_750ml_CMYK_600_S_Layer-r3.tif Cyan LANMLW-DMXL8052 LA-FIery-Color 3-3-2016 2:11 PM Live 7.75” x 10.375” Mech Scale None Proj Mgr Ed CMYK 1276 ppi Magenta PATRON_SimplyPerfect_Logo_Roca_URL_65k_R.eps Yellow Mechanical Created By: josh Uploaded By: Trim 8.25” x 10.75” Print Scale None Copywriter Scott Black Bleed 8.75” x 11.375” Stock None Proofreader kp Folded Size None Studio josh CD/ACD PROJECT MANAGER PROOFREADER CONTENT Finishing None Publications Beverage Media Group And BIN Magazine ACCT SERVICE STUDIO 1 STUDIO 2 Special None 3-3-2016 2:11 PM Instructions BY SIGNING YOUR INITIALS ABOVE, YOU ARE STATING THAT YOU HAVE APPROVED THIS MECHANICAL. BY JEFF CIOLETTI

p until the first few years of the new millennium, the border was of a below-premium variety—which is a shame tequila was widely considered a cheap spirit because there was a wealth of artisanal tequila produced by primarily enjoyed with intoxication in mind. We can proud family distilleries generation after generation that wasn’t largely thank World War II for that. America importers seeing the light of day beyond its point of origin. Uneeded something that could be imported inexpensively in large The dynamic, thankfully, has changed. In the past quantities to satisfy the thirst of the wave after wave of returning decade and a half, the tequila segment has followed the veterans. Needless to say, much of the stuff that was crossing path of vodka and cultivated a super-premium price tier.

Where is it produced? What’s it made from? How is it produced? Tequila can’t be called tequila Tequila is distilled from fermented Mature agave plants are harvested and their unless it’s produced in Mexico— agave, a plant that many mistakenly con- hearts, known as piñas, are removed, cut the state of Jalisco to be precise (though sider a type of cactus or, equally erroneously, open and steamed in high-pressure ovens, there are limited allowances for tequila pro- interchangeable with aloe. yielding a fermentable liquid. The fermenta- duced in specific towns beyond Jalisco). tion period ranges from a day or two to more While it’s still common for U.S. importers to than a week; the fermented liquid is then dis- bottle tequila stateside, the actual liquid has tilled twice and diluted to 80 proof. Depend- to come from its Mexican point of origin. ing on its intended type, it may go into barrel.

Despite the vast range of agave varietals indigenous to Mexico, tequila—unlike its smoky cousin, mezcal—may be derived from but one: agave tequilana, also known as blue agave or Weber Blue (named after the Ger- jalisco man botanist who first classified the species, Franz Weber). Featured Brand know your tequila types BLUE NECTAR MIXTO vs. 100% AGAVE While all tequilas are made from agave, not all use 100% agave. If a bottle is labeled simply “agave tequila,” it’s a mixto (mixed), meaning that as much as 49% of the distillate may be derived from other, cheaper sources. 100% agave tequila generally is considered to be of finer quality.

100% AGAVE 100% Agave

Other Ingredients MIXTO 51% 49% Blue Nectar was founded in 2010 by father and son duo BN and Nikhil Bahadur, who partnered with family-owned Tequila Selecto Among all-agave tequilas, there are four major types, de Amatitán, one of the great undiscovered based primarily on their maturation: distilleries in Jalisco. After two years they finalized blanco proprietary methods of distilla- tion, aging and blending. Their Also known as silver, or white line stands out for the blue-tint- Blanco is the youngest tequila Aged: bottled Silver as well as purpose- Sometimes bottled fresh off the still, or aged for up to 60 0-3 ful variations on the classic types. Months days in stainless steel or neutral oak Always made in small batches, With 100% agave tequila, it typically shows bold flavors of Blue Nectar tequilas start with agave upfront estate-grown 100% blue agave which is roasted then distilled in joven pot stills, aged in North American oak and hand-bottled. Joven is a secondary designation for unaged tequila Blue Nectar Silver is agave forward with a Aged: Category also includes so-called “gold” varieties that get their 0-3 caramel hue from coloring agents, rather than time in the barrel clean, crisp finish. Months Can also be the result of blending silver tequila with añejo or Reposado Extra Blend starts with a base aged 6 to 8 months, blended with 3-year-old extra-añejo. extra añejo Reposado Special Craft, also after 6 to 8 months of aging, is infused with essential oils reposado and a hint of agave nectar. Reposado (literally “restful”) Añejo Founder’s Blend is añejo tequila Spends anywhere from two to nine months in oak blended with five-year-old extra añejo; velvety, Barrels are usually white oak from France or North America; with notes of toffee, vanilla, smoke and oak with Aged: can be small or large a medium dry finish. 2-9 Variations involve barrel size (can be up to 5,000+ gal.); Months Blue Nectar captures—with earthy, degree of charring; new vs. used (sometimes barrels hold slightly peppery, agave-forward flavors different alcohol) from the rich volcanic soils of the Aging enables the tequila to develop richer flavors and more complexity Amatitán valley—a terroir distinct from more common highland tequilas.

Añejo Since launching in 2011, Blue Nectar has Añejo (aged) tequilas have spent between one and three years in oak garnered numerous industry accolades, including 97 points and a Chairman’s Trophy award for Best Often matured in barrels previously used for reposados; 600 Reposado Tequila in both 2014 and 2015 at the liters (158 gal.) maximum, with most 200 liters Aged: esteemed Ultimate Spirits Challenge. 1-3 As with whiskey, extended aging in wood imparts pronounced years amber color After at least one year, añejo can be moved to stainless steel tanks to reduce evaporation

extra añejo Essentially defined as extra aged, these tequilas have spent three or more years in wood Aged: 3+ Considered tequila’s top tier in quality years Dark amber, they are generally smoother, subtler, more complex than other types Blue Nectar uses estate-grown agave; here a Category was established in 2006, so it is still evolving jimador sharpens his coa (blade) during harvest. What’s it taste like? common uses... It depends. If it’s 100 percent agave te- Tequila can be neat quila (as the finer ones are), you’re go- Reposado, añejo and extra añejo of the 100% agave variety are often ing to get more of the base ingredient’s enjoyed neat or on the rocks, maybe with minimal accoutrement like characteristics. a lime garnish.

silver/blanco tequilas’ notes ranging from citrus to peppery spice will be most pronounced, since Margaritaville, USA there are no wood-derived notes Silvers are best for mixing in the run away favorite tequila cocktail, the competing with the distilled agave. margarita. The classic margarita (tequila, lime juice and triple sec, with or

without a salt-rimmed glass) is usually served on the rocks or frozen into a slush. These days, it seems, you can call anything with a fruit base—from Mixto tequilas whose agave- pomegranate to honeydew to mango—and a shot of tequila a margarita. derived distillate is cut with neutral spirit, likely will have more of an ethanol nose masking much of the agave character. Tequila Sunrise One of the best-loved cocktails of the 1970’s was the Tequila Sunrise Reposado, añejo & extra (tequila, orange juice, grenadine and ice). One that’s enjoying a añejo have graduating levels of renaissance through the craft cocktail revolution, the Paloma (tequila, vanilla/oak character harmonizing grapefruit juice—or, if available, grapefruit soda—lime juice, optional salt with the agave-produced notes. for rimming and, in the absence of grapefruit soda, seltzer or club soda).

Featured Brand PAtrÓN What’s the deal Selling points:

with the worm? Silver tequila is a good cross-over There’s a common misconception beverage for vodka drinkers of a worm at the bottom of a bottle looking to explore outside their of tequila. The red worm favored segment. (“gusano rojo”) is actually in some mezcals (and only in a very small Whiskey lovers looking to expand minority of brands, at their horizons will find a lot to love with Some 500 years ago, all tequila was produced by the that); it’s never been añejo and extra añejo tequilas. “tahona” method, which took its name from the giant in tequila. Histori- volcanic stone wheel that was used to slowly crush cally, worms had been the cooked agave and release its rich juice. Today, only street food in parts of For a Mexican twist on a perennial a handful of distilleries in Mexico still use this method, Oaxaca—known for with Patrón by far the largest practicioner. The core favorite, substitute tequila for vodka their own bacon-like line of Patrón tequilas are a blend of both “tahona” and in a Bloody Mary, spice it up with flavor, which comple- roller-mill tequilas, and the new Roca Patrón line of some chili peppers, Chulula or El ments the smokiness tequilas are produced entirely from this ancient method, Yucateco hot sauce and make it a of the agave. resulting in a very complex, earthy flavor. Bloody Maria.

History: A Cheat Sheet 16th Century 1902 1958 The Spanish bring stills to the New World. German botanist Franz Weber classifies the The Champs release the hit single Distilling in Mexico commences. By specific plant from which tequila is made, now “Tequila,” which, nearly 30 years later, the end of the century, it was known as Blue Agave, Weber Blue would be re-popularized by its being mass-produced. Agave, Agave Tequilana, or, more inclusion in Pee-Wee’s Big formally and comprehensively: Adventure. Agave Azul Tequilana Weber. Featured Brand Tequila by the numbers aviÓn

1 Million 14.8 million = 9 Liter Cases 9 liter cases sold in 2015

of all WHISKEY, BRANDY GIN ⅟4 but more than: [12.4 MILLion CASES] [9.9 MILLion CASES] A true pace-setter in terms of recasting tequila’s Share of spirits volume: Share of spirits revenue: image, Tequila Avión today is emphasizing the ability to rival sipping spirits as well as versatility in contemporary takes on classic cocktails. “People are becoming more interested in the quality and craftsmanship with which spirits are made and that’s a very good thing,” says 6.9% 9.6% Dominic Alcocer, Director, Tequilas. “More and more Americans are realizing that tequila doesn’t have to be what they remember—that brands Annual volume growth: like Avión are smooth and full of character when SOurce: DISCUS sipped neat, and delicious in a cocktail.” +7.4% What makes Avión so mixable? A combination of pristine ingredients and meticulous methods:

Tequila Avión is an ultra-premium, 100% blue What is the latest difference between agave, highlands tequila Roasting takes place only in brick ovens, for tequila trend? tequila & mezcal? three days Consumers—especially those much-sought- Slow-filtering develops unmatched smoothness after millennials—are getting more savvy LOCATION: An extremely narrow cut, the “corazón” of the For starters most tequila must be produced in about things like point of origin and how their distillate, is used, causing it to take up to 30% drinks are made. Increasingly they’re gravitat- the state of Jalisco. Most mezcal is produced more agave to make a bottle of Avión ing toward those whose labels read “100% in Oaxaca, but there are no restrictions on All aged expressions are rested in ex-American agave tequila” versus simply “agave tequila.” other states in which it may be distilled. whiskey barrels far longer than required Thanks to the recent whiskey surge, they’re also taking an interest in aged tequilas, look- PLANTS: Avión has won three significant awards ing for the same sort Tequila may use only one agave varietal, at the San Francisco World Spirits Competition: Best Tasting Tequila, Double of barrel-derived while mezcal may use around 30, all with Gold (unanimous decision by 30+ judges) different flavor nuances. notes in reposa- and Best Unaged White Spirit (beating out dos, añejos and hundreds of vodkas, gins and rums). extra añejos. character: Mezcal is also smoky in flavor and aroma; Anchored by the Elevated Margarita, Avión’s the agave hearts are baked in underground on-premise strategy is to empower mixologists 100% charcoal ovens, versus steam ovens for te- to bring all levels of tequila to consumers in agave quila, which gives mezcal that smokiness. creative, optimal ways. tequila

ELEVATED MARGARITA

2 parts Avión Silver 1 part fresh lime juice 2006 ½ part agave nectar U.S. and Mexico sign an agreement Combine ingredients in continue to allow bulk importing shaker with ice, and and bottling in the U.S. The Download Now at shake vigorously. Fine agreement also creates an BeverageMedia.com strain over fresh ice. approved bottlers registry, This is the first in a series of “101” Garnish with a lime. promoting greater transparency. features to help educate the trade. FINALLY, A GOLD RUM LUSCIOUS ENOUGH TO BE ENJOYED NAKED.

Swirl it. Shoot it. Sip it.

Unlike behemoth rum brands, we don’t push out a continuous and pot stills, aged independently in constant flow of product variations to force distribution white oak for up to five years. The result is a rich, and gain facings. No, when Gosling’s unveils a new luscious flavor with an unexpectedly smooth, product it means something truly special is happening. gentle finish. Result: it appeals to any rum customer, from the Meet Goslings Gold Seal Rum. aficionado who sips it neat to the bar hopper who The perfect compliment to our flagship shoots it straight. And of course, to the masses in Black Seal Rum, this is a premium gold between who mix, shake and stir it. unlike the many others. With an aggressive marketing and POS program Blended using centuries-old about to launch, this versatile rum represents a lu- family methods, Gold Seal consists crative opportunity to the savvy retailer. (We might of the finest distillates from both even say golden, but that would be too expected.)

Seal it.

For Seven Stubborn Generations

We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. goslingsrum.com

Goslings_GoldSeal_BevMed_16.5x10.875.indd All Pages 2/6/16 2:16 PM FINALLY, A GOLD RUM LUSCIOUS ENOUGH TO BE ENJOYED NAKED.

Swirl it. Shoot it. Sip it.

Seal it.

For Seven Stubborn Generations

We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. goslingsrum.com

Goslings_GoldSeal_BevMed_16.5x10.875.indd All Pages 2/6/16 2:16 PM industry recap high spirits Paced by whiskey and premiumization, Spirits continue to gain market share

By sara kay

or the sixth year in a row, On the policy front, Naasz had more Category Close-Ups distilled spirits delivered good news. Major state tax threats in DISCUS Senior Vice President David steady volume and revenue 2015 were defeated in 18 out of 18 states. Ozgo highlighted the latest U.S. category growth in 2015, according Legal spirit tastings expanded in CT, data. Whiskey continued to be a strong Fto the Distilled Spirits Council of the ME, MS, NY and WI, bringing up the sales driver with a 2.8% volume increase United States (DISCUS). “The positive number of states that allow some form to 59.4 million cases, and a 8% revenue performance of distilled spirits is the of spirits tastings to 46. Texas demon- increase to $8.1 million in 2015. result of many factors, including market strated a push for modernization, with Taking a closer look at U.S.-made modernization, product innovation, 26 out of 27 wet-dry alcohol elections Whiskey (comprising Bourbon/Tennessee; consumer premiumization and hospitality passing in 2015. Social responsibility Rye; and White/Corn Whiskey), the tax restraint,” said DISCUS President also saw progress in 2015 as the nation category grew 5.2% in volume in 2015, and CEO Kraig R. Naasz, who assumed achieved record lows for underage and to 20.4 million cases, and even more in his position on January 1st, 2016. binge drinking. terms of revenue, up 7.8% to $2.9 billion, The long-term trend for spirits overall is especially positive: WHISKEY: $2.7 BILLION ADDED SINCE 2010 ❖ Total supplier revenue more than doubled from 2000 to 2015, growing from $11.7 billion to $24.1 billion in 2015. $9 $8.1 ❖ Sales of distilled spirits in the U.S. $7.5 $8 $7.0 reached 215 million cases total in 2015, $6.4 a 2.3% increase from the previous year. $7 $6.0

❖ Spirits saw a slight increase in market $6 $5.4 share relative to beer for the sixth straight year in 2015. $5

The last point is especially noteworthy: $4 2015 marked the sixth consecutive year in which spirits chipped away at beer’s $3 leading share of the overall beverage alco- $2 hol market. Market share gains for spirits SUPPLIER WHISKY REVENUES (BILLIONS) SUPPLIER WHISKY since 2000 totaled 6.7 points, represent- $1 ing $4.6 billion. Spirits now hold 35.4% $0 of the overall U.S. beverage alcohol 2010 2011 2012 2013 2014 2015 market share. Source: DISCUS MSDB Display the RumChata Freedom Bottle on your floors! A PORTION OF ALL RUMCHATA FREEDOM BOTTLE PROCEEDS GO TO

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RumChata® Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. industry recap

a $210 million increase over 2014. The was up an impressive 14% in volume to ❖ Millennials coming of legal drinking surge was paced by Bourbon and Rye; 4.5 million cases, and +16.2% to $1.3 age, with their interest in Bourbon was up 5.9% to 17.4 million billion in revenue. Super Premium discovery driving innovation and cases; Rye was up 19.5% to 671,000 Cognac by volume grew a whopping premiumization cases. Meanwhile, White/Corn Whiskey 20.3%. Ozgo also noted that while ❖ State legislatures showing hospitality saw a dip in 2015 of 3.7%, selling 2.2 Rum volume and revenue were down in tax restraint million cases. 2015, Super Premium Rum saw a 2.8% ❖ Modernized alcohol laws expanding Canadian Whiskies (accounting for volume increase. consumer access and choice 16.7 million cases in 2015) saw growth Vodka overall saw growth of of 2.5%, with a notable jump at the 1.8% to 68.2 million cases, and a .5% Arguably the most important trend Super Premium ($30+) level, up 17.8% revenue increase to $5.8 billion, so the in spirits overall is the premiumization of in volume to 5.6 million cases. Other clear neutral spirit is clearly not done consumer tastes, evident in faster growth successes in Canadian included Flavored yet. Flavored vodka was slightly off at higher price points (see box). Other products (up 900,000 cases) and Rye (up in 2015, while traditional vodka saw trends DISCUS sees happening in 2016 100,000 cases). solid growth. include: Irish Whiskey and Single Malt Scotch ❖ Control states taking steps to also saw continued success. Irish Whiskey What To Watch modernize, while privatization volume was up 16.1% to 3.2 million cases Micro-distilleries—which have mush- debates continue; and revenue increased 19.9% to $664 roomed from 92 in 2010 to 750+ in 2015— ❖ More wholesaler realignment and million; the Irish category has grown six- were key contributors to the industry, al- consolidation; fold in volume since 2005. Single Malt beit more in visibility than volume. The Scotch grew 13% to 2.1 million cases, focus on craft-style, artisanal products is ❖ Expansion of delivery services such as and saw a revenue increase of 13.5% to benefiting both large and small produc- Drizly, Minibar and Amazon; and $732 million in 2015. ers, according to DISCUS. ❖ Growth of micro-distillers—some Tequila was up a strong 7.4% in Among other factors contributing to will flourish, some will fail, some will volume and 9.4% in revenue; and Cognac steady volume and revenue growth were: be acquired. n

REVENUE BY 2015 INCREMENTAL REVENUE BY PRICE SEGMENT PRICE CATEGORY Source: DISCUS MSDB

$600 $509 U.S. SUPPLIER GROSS REVENUES $950 MILLION $500 IN NEW SUPPLIER REVENUE $395

$5B $4B $400 20.6% 16.7% $30+ <$12/bottle $300

$200 $7.5B $7.6B 31% 31.7% $50 $20-$30 $12-$20 $100 ($6) INCREMENTAL SUPPLIER REVENUES (MILLIONS) INCREMENTAL $0

VALUE <$12/bottle VALUE PREMIUM HIGH END SUPER PREMIUM -$100 PREMIUM $12-$20 HIGH END $20-$30 Pie Getting Pricier? SUPER PREMIUM $30+ Premiumization is in the driver’s seat for spirits brands. Compared to 2014, revenue from “Value” products (SRP $12 or less) increased by $6 million. Meanwhile, revenue from the “Premium” price point ($12-$20) increased by $50 million in 2015. At the “High End” ($20-$30), revenues soared, bringing in $509 million more than the previous year. At the “Super Premium” level Source: DISCUS MSDB ($30+), supplier sales saw 6.5% volume growth, totaling $395 million more in revenue over 2014. RAISE A GLASS TO OUR 100th Birthday.

The Babich family has been making wine in New Zealand since 1916. Join us as we celebrate the stories that have shaped us over the last 100 years. Discover our stories at babichwines.com/100stories.

Babich is proud to support WSWA! Stop by booth #1200 and help us toast to our 100th Anniversary. RETAIL FOCUS

HOT WHEELS?

NOW MAY BE THE PERFECT TIME TO SEE IF DELIVERY APPS ARE RIGHT FOR YOU

BY JEFF SIEGEL

he battle between the to the retailer, usually the one nearest to Over the past six months, these companies that want to help the customer. The retailer then fills the app companies are adding services, liquor retailers set up customer order and takes payment, in the process doing deals with beer producers, and T delivery is becoming more satisfying the myriad laws that govern scrambling to attract retailers—big and intense than ever, thanks to a confluence liquor sales in the U.S. Delivery prices small. The idea is that this gives them of seemingly unrelated events. The mostly approximate those in the store, leverage if and when a shakeout in upshot? If you want to try delivery by though some apps tack on a delivery home delivery takes place. In addition, using one of the on-line apps, this may charge based on the size of the order. Instacart, the leader in home grocery be the best time to do it. delivery, has added liquor to its services, That’s because the apps—the dozens of signing Costco, Target and Whole Foods, companies with names like Drizly, Klink, as well as Binny’s, the 31-store Chicago Lash, Thirstie and Minibar, which are the chain. Meanwhile Uber, the car service booze equivalent of on-line restaurant app, and Amazon, through its Prime delivery companies like GrubHub and Now feature, are testing liquor Dining In—are increasing efforts to add As delivery services. smartphones retailers and cities to their lineups. become the norm, “Sooner or later, the pen- The apps work by recruiting retailers apps are becoming dulum is going to swing,” says to their system, where the app’s website or some people’s Chicago retail consultant Bill preferred mode of mobile gizmo takes the order and sends it shopping. Bishop. “So far, there doesn’t seem SPIKE Functioning legally, the apps take orders but then forward them to the nearest retail partner for fulfillment and delivery. your cocktail

to be a huge rush to consolidate, but it  Low gas prices, which not only cut is going to happen.” (New York-based costs but make even smaller deliveries Thirstie recently acquired Chicago- more affordable for retailers. based DrinkFly, bringing Thirstie’s coverage to 22 cities.) Having said all this, retailers Bishop says home delivery, not just should understand that adding app for liquor but for groceries, remains a delivery requires some hard decisions, mostly unproven concept, and that no the most difficult of which is legal. one is quite sure how it will eventually Can you do it where you are? Francois evolve in terms of format or who will Guillox, a retail liquor consultant in be left after any consolidation. One Little Rock, says Arkansas regulators telling point: Delivery accounts for are trying to make it more difficult for just five percent of Whole Foods’ sales, retailers to deliver in his state. and it may be the most successful Know, too, that delivery is a with app delivery. The tech press, notoriously low-margin business, even meanwhile, is reporting that venture with lower gas prices. Can a retailer funding—crucial for the apps’ growth make it work financially given his while they expand and look for market or her costs, plus what the app share—started drying up last fall, and service charges? Some call it a fee for some companies, including Instacart, using their technology, while others have announced layoffs. The latter did charge for marketing. Still others take not respond to several request for an a commission on the sale. Binny’s interview for this story. for example, isn’t giving Instacart Until the shakeout, Bishop says, its larger and more profitable orders, retailers who want to add delivery keeping them for itself. through the apps have “the best of all Bishop says that’s part of the worlds” for several reasons: other key to success: Will delivery be profitable on its own, or will  The perception that consumers want retailers have to subsidize it, delivery services more than they ever accepting the loss as a marketing have, which seems to offer retailers an tool to reach more customers? That opportunity that may not have existed a depends on the retailer’s cost of couple of years ago. “If you’re a retailer each sale and whether delivery will looking for growth, you can’t afford not to be part of that niche,” says Bishop. add enough sales to make delivery worthwhile.  Retailers doing delivery can take sales “Over the long term,” he explains, away from the competition. Again, “no one has been able to answer that there’s a sense that this is the case, but question.” Can retailers make money whether anyone actually cannibalizes doing delivery?” Now, may be the time sales from other retailers or does it from to find out.■ themselves is still largely unknown. For more recipe inspirations visit St-Elder.com | @DrinkStElder ©2016 Produced & Bottled By St. Elder, Ltd., Somerville, MA. 20% Alc/Vol (40 Proof) PLEASE ENJOY RESPONSIBLY. new P products

1 2 3 4 5 6

1. Michter’s 10 Year Rye 2. Malibu Strawberry 3. Burnett’s Cucumber Michter’s Master Distiller Willie Pratt Kiwi Cans Lime Vodka (nicknamed “Dr. No” for his famously high Malibu, the top-selling Caribbean Rum with Burnett’s Flavored Vodka is extending to standards) has approved the release of coconut liqueur, is adding Malibu Strawberry include Cucumber Lime, available nationally in Michter’s 10 Year Single Barrel Rye—the first Kiwi in 200ml cans to their popular ready-to- April. The fresh cucumber taste with a squeeze rye release since 2014. Aged in fire-charred drink portfolio. The pre-mixed RTD cocktail of lime is right on target with consumer American white oak and bottled at 92.8 proof, (5% ABV) combines the juicy flavors of ripe taste trends. Burnett’s Flavored Vodkas are the rye has deep notes of vanilla, toffee, strawberry and kiwi with a hint of Malibu quadruple distilled, triple charcoal filtered toasted almond and cinnamon with an ample Coconut—perfect for outdoor and on-the-go and made with natural flavor. Cucumber Lime dose of crushed pepper and a hint of orange occasions. The launch is being supported with brings the portfolio to a total of 37 flavors. 70 citrus. Limited production. digital media promotions, sampling events and proof; available in 50ml, 1.0L and 1.75L. POS including shelf cards, cold box clings and single-serve bins and racks.

SRP: $150 SRP: $9.99/4-pack or $2.50/can SRP: $10.99 michters.com maliburum.com burnettsvodka.com

4. MARK WEST ‘BLACK’ 5. Angostura ‘No. 1’ Rum 6. FOUR 2014 Red Blend, PINOT NOIR The House of Angostura has introduced their California Introducing Mark West Black, Constellation is “No.1” Once Used French Oak Rum, the newest Why Four? Why not? It’s “four” fun. It’s betting the demand for “dark” red blends will introduction to The Cask Collection. No. 1 is a “four” easy entertaining. It’s “four”good translate to Pinot Noir as well. Dubbed “the 16-year-old blend; the rums spent a minimum times with family and friends. And indeed, dark side of Pinot,” the wine is the most full- of 10 years in American Oak, then were FOUR combines four grapes (44% Cabernet bodied in the brand’s portfolio. It begins with transferred to ex-Cognac French Oak casks Sauvignon, 25% Merlot, 8% Petite Sirah, and fruit from California’s cool-climate regions that for six more years. The Cognac barrels impart 7% Petit Verdot) into one delicious, richly allow for longer hang time and ripeness. Then, flavors of nuts, dried dates and figs and hints smooth red wine. Great with grilled foods. early in the winemaking process, some of the of oak. Available in select markets. The environmentally friendly 3L bag-in-box wine is “bled off,” boosting the skin-to-juice adds ease and convenience. Marketed by ratio and thereby flavor concentration. Bronco Wine Co.

SRP: $13.99 SRP: $95-$100 SRP: $23.99 markwestwines.com angosturarum.com broncowine.com Don’t miss the premier industry event Convention Highlights that connects America’s distributors • Dynamic General Session Speakers • Enhanced U.S. Beverage Alcohol Forum (USBAF) with suppliers, importers and exporters! • Increased media presence: trade and lifestyle outlets Register now to see cutting edge products and services and • 2 Exhibit Halls to network with industry decision makers and innovators. • Over 400 Suppliers If you are seeking to expand distribution or gain media attention • 60 Lower Level Hospitality Suites for your existing or new products and services, the WSWA • 120 Traditional Hospitality Suites 73rd Annual Convention & Exposition is where you need to be. Enter to win one or all of our exciting competitions! • Wine & Spirits Tasting Competition Registration is Open • Call for Cocktails Mixology Competition For the latest schedule of events, information on pricing, exhibit • Wholesaler Iron Mixologist Competition opportunities and sponsorship visit wswaconvention.org For more information on competitions and for For sponsorship inquiries please contact competition entry forms go to wswaconvention.org Cindy Nachman-Senders, [email protected]

Stay connected! Follow us on Facebook and Twitter. View Convention highlights on YouTube. Visit wswaconvention.org for links. new P products

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7. PINO Cellars 2015 8. Robert Mondavi Private 9. SILGA 2015 Verdejo, Rueda RosÉ of Pinot Selection Bourbon Barrel The crisp, refreshing Verdejo-based wines of Last year was an outstanding vintage in Oregon Aged Cabernet Sauvignon Spain’s Rueda region are gaining recognition as weather allowed grapes to reach peak This new limited-release Central Coast in the U.S. just in time to be a featured ripeness. The grapes for PINO Cellars Rosé Cabernet Sauvignon breaks new ground, summer white. The 2015 Silga, from Bodegas of Pinot came from both the Willamette and having been finished in a mix of new and used Alvarez Diez, has a classic floral and citrus Umpqua Valleys. Using “saignée” to “bleed off” 100% American oak Kentucky Bourbon barrels. nose leading into more fresh citrus that lingers the fresh, lightly colored juice, winemaker Robert The treatment imparts deep toasty flavors in a very long, balanced finish. No oak, no Stashak captured both a beautiful pink color and hints of vanilla and brown sugar into the problem. And the wine’s screwtop and fanciful and enticing notes of strawberry, cranberry and wine—but without overwhelming the robust label makes clear this Rueda is ready for fun raspberry. The finish is long and crisp. Marketed cherry and blackberry fruit. and adventure. by Bronco Wine Co.

SRP: $19.99 SRP: $13.99 SRP: $11.99 broncowine.com robertmondaviprivateselection.com baronfrancios.com

10. Mü Creamy Coco 11. Jack Daniel’s Single 12. The Pogues Irish Whiskey Cappuccino Barrel Rye The Pogues, a legendary Irish punk band, Coffee break meets happy hour in the “mü” The third offering of the Jack Daniel’s Single teamed up with West Cork Distillers, one of (pronounced moo) line of coffee-inspired Barrel Collection marks the brand’s first new Ireland’s independent distillers, to create an RTD cocktails. The newest flavor, Coco grain bill in 100 years (70% rye, 18% corn, eponymous Irish whiskey. The band was deeply Cappuccino, joins Vanilla Latté, Chocolate 12% malted barley). Following the Single involved in the creation of the whiskey, a blend Chai and Espresso Macchiato. After launching Barrel Select and Barrel Proof bottlings, the of 50% 10-year single malt aged in Sherry successfully in Florida and limited markets, 94-proof Single Barrel Rye has a robust yet casks and 50% 5-7 year grain whiskey aged brand creator LiDestri is rolling out mü to 13 balanced flavor profile, with hints of dried in bourbon casks. The resulting liquid has an states. All four lush, creamy expressions are fruit and vanilla. It finishes slightly shorter aroma of malts and nuts, with a sweet taste only 13.9% ABV; enjoy in a short glass over ice, than the other Single Barrels as rye is much and a smooth, intense flavor. 80 proof. in coffee, or in creamy cocktails. Available in more about grain rather than barrel character. CT, DE, FL, GA, MD, MA, MO, NJ, NY, NC, RI, SC and DC.

SRP: $14.99/750ml, $1.29/50ml SRP: $49.99 per 750ml SRP: $39.99 drinkmu.com jackdaniels.com mswalker.com | thepoguesirishwhiskey.com LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

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