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Spirits Catalog
SPIRITS CATALOG WWW.CNSIMPORTSCA.COM [email protected] PH: 626 579 9018 | FAX: 626 579 0584 TABLE OF CONTENTS Whiskey 1 Liqueurs 10 Vodka 5 Asian Beers 13 Gin 6 Baijiu 14 Tequilla 7 Terms & Conditions 16 Mezcal 8 Return Policy 17 Rum 9 WHISKEY AMERICAN DRIFTLESS GLEN DRIFTLESS GLEN STRAIGHT RYE WHISKEY STRAIGHT BOURBON WHISKEY SINGLE BARREL SINGLE BARREL (Barrel Program Available) (Barrel Program Available) Origin: Baraboo, WI Origin: Baraboo, WI Mash: 80% Rye, 10% Malted Barley, 10% Corn Mash: 60% Corn, 20% Malted Barley, 20% Rye Nose: Cinnamon, Hints of Oak Nose: Vanilla, Honey, Light Spices Tongue: Spicy Rye, Honey Tongue: Buttered Popcorn, Raw Corn Husk, Rye Spice Finish Accolades: Silver - WSWA 2017 ABV 48% Size: 750ML ABV 48% Size: 750ML DRIFTLESS GLEN DRIFTLESS GLEN RYE WHISKEY BOURBON WHISKEY Origin: Baraboo, WI Origin: Baraboo, WI Mash: 80% Rye, 10% Malted Barley, 10% Corn Mash: 60% Corn, 20% Rye, 20% Malted Barley Nose: White pepper, Burnt Oak Nose: Vanilla, Caramel Corn Tongue: Spicy Vanilla, Honey Tongue: Light Molasses, Brown Sugar Toffee ABV 48% Size: 750ML ABV 48% Size: 750ML INDIAN RAMPUR INDIAN SINGLE VINN WHISKEY MALT WHISKY DOUBLE CASK Origin: Wilsonville, OR Origin: Rampur, India Mash: 100% Long Grain Rice Mash: 100% Indian Malted Barley Nose: Toffee, Fruit Gummies Nose: Tropical Fruit, Deep Malt, Oak Tongue: Sweet, Tapioca, Spicy Cocoa Tongue: Sherry, Rich Fruit ABV 43% Size: 375ML/750ML ABV 45% Size: 750ML 1 Spirits Catalog 2019 WHISKEY JAPANESE RAMPUR INDIAN SINGLE KUJIRA MALT WHISKY RYUKYU WHISKY 20 YEAR Origin: -
Asd Menu Web-6-8 01.Pdf
WELCOME TO ~ AH SING DEN ~ Named after the world’s most famous opium den from Victorian times in East London where Charles Dickens, Arthur Conan Doyle and other creative people derived inspiration. We hope by bringing you the most delicious tipples and morsels your imagination will flourish as well! SPECIALS SIGNATURE COCKTAILS A LOVE LETTER FOR MICKIE ~ 16 Lalo Tequila, St. George Green Chile, Prickly Pear, Guava, Jalapeno, Citrus, Sambal, Honey, Ancho Chiles Verde DETOXICATED ~ 16 Woodinville Bourbon, Pimm’s No.1, All your Fruits & Vegetables, Tullia Rose #DICKPICK ~ 14 Hendrick’s Gin, Togarashi Pickle Syrup, Cucumber, Basil, Grapefruit, Velvet Falernum Thyme Foam YOU WANNA PEACH OF ME ~ 13 Still Austin Gin, Tarragon, Grapefruit, Lemon, Honey, Amaro Nonino, Giffard Peche, Egg White UME AND YOU ~ 16 Iwai-Mars Japanese Whisky, Umeshu, House Umami Bitters NOTHING MORE TOULOUSE ~ 15 Lucid Absinthe, Du Peyrat Cognac, Dolin Dry Vermouth, Creme de Peche, Burlesque Bitters LET’S HAVE A KIKI ~ 13 Kikori Japanese Whisky, Green Grape & Plum Soju, Averna, Lemon, Cardamon Bitters COAL MINER’S DAUGHTER ~ 15 Del Maguey Vida Mezcal, Fresno Chile Syrup, Nola Coffe Liqueur, Activated Charcoal, Lime WET YOUR WILLIE......NELSON ~ 16 Mizu Green Tea Shochu, Dank Terpene, Jasmine Tea, Matcha, Lavender Honey Bitters, Lemon, Egg White THE MOTHER OF PEARL ~ 28 Kinmen Kaoliang Baijiu, Rihei Ginger, Yuzuri, Lemongrass, Zephyr Gin, Saline, Baby Pearls ROTATING FROZEN ~ MP SAKE KIKU-MASAMUNE DRY SAKE CUP, FUTSUSHU 8 18OML Casual table sake, dry & sharp HOT JUNMAI SAKE (Small/Large) 6/12 70% filtered, full flavor SUIGEI TOKUBETSU JUNMAI “DRUNKEN WHALE”, 27 30OML SO-SHU Clean crisp texture, bright flavor dry finish NAGARAGAWA JG TENKAWA “MILKY WAY”, 54 72OML KUN-SHU “Music enhanced”, delicate balance between sweetness & acidity, vanilla and green apple KIKU-MASAMUNE JUNMAI TARU, JUN-SHU 42 72OML Samurai Favorite. -
Visiting Beijing? Be Sure to Get a Taste of China's True Spirit!
For Immediate Release Contact: Simon Dang Company: Capital Spirits Bar and Distillery 首都酒坊 Phone: +86 186 11509831 Email: [email protected] Twitter: @capitalspirits Address: 3 DaJuHutong Beijing 大菊胡同 3 号 北京 Website www.capitalspiritsbj.com Photos & Media: https://www.flickr.com/photos/capitalspirits Visiting Beijing? Be sure to get a taste of China’s true spirit! Beijing, June 2015 – Tourists seeking famous cultural experiences in Beijing will no doubt have Tiananmen Square, the Forbidden City, the Great Wall, and/or the Summer Palace at the top of their lists. And while no trip would be complete without a plate of Peking Duck 烤鸭 and Beijing dumplings 饺子 now for the first time, tourists can also taste and learn all about Baijiu, China’s national liquor, in a recently opened specialist baijiu bar in Beijing aptly named Capital Spirits. Touted as the world’s first bar dedicated to Baijiu, Capital Spirits Bar & Distillery is quickly becoming a de-facto cultural institution for enjoying China’s most popular homegrown liquor. What is Baijiu? Roughly translated as “white spirit”, many scholars believe Baijiu (白酒) origins date back to the Xia Dynasty between 2100 BC and 1600 BC. Today Baijiu is the most commonly consumed spirit in the world according to recent reports from the International Wine & Spirit Research and among the over 11,000 distilleries nationwide its taste can vary greatly in flavor and alcohol content depending on choice of grain and production methods. As the national spirit of China, Baijiu has become more popular to foreigners as a cultural icon to sample while visiting China. -
Baijiu (ルᄑ←ナメ), Chinese Liquor: History, Classification and Manufacture
J Ethn Foods 3 (2016) 19e25 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Review article Baijiu (白酒), Chinese liquor: History, classification and manufacture * Xiao-Wei Zheng a, Bei-Zhong Han b, a Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing, China b College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China article info abstract Article history: Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by Received 13 January 2016 natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary Received in revised form profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, 20 February 2016 alcoholic fermentation, distillation, and aging. There is a range of baijiu with different flavors and cor- Accepted 22 February 2016 responding names. Baijiu can be categorized according to the production techniques (solid state and Available online 15 March 2016 semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.). different types of baijiu have their home microbiota and flavor because of their distinct Keywords: alcoholic production techniques. In this review, we discuss the critical steps and the microorganisms involved in baijiu(白酒) the production of different types of baijiu. Although baijiu contains alcohol, it has been proven that it flavor plays a significant role in the heath and quality of peoples' lives. history Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article microorganisms under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
High Quality Development Path of Chinese Sauce-Flavor Baijiu Industry—Analysis Based on Consumption Data
E3S Web of Conferences 251, 01099 (2021) https://doi.org/10.1051/e3sconf/202125101099 TEES 2021 High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data Cong Peng1,*, and Xu Guo1 1 School of Economics and Finance, Guizhou University of Commerce, Guiyang, Guizhou, China, 550014 Abstract:As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauce- flavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diversified development. profits and taxes, the sauce-flavor Baijiu industry has made steady development[1]. In 2019, with the 1 Introduction production of 400,000 kilo-litre (about 5.1% of total Baijiu brewing in China has a long time history dated China’s production), the such type of enterprises back to ancient times. In the course of evolution, kinds accomplished the production value of 134.1 billion yuan, of brewing technology have been created and a unique 2% of the total China’s Baijiu industry value, among liquor culture was formed. The custom of raising a cup which the sauce-flavor Baijiu enterprises of Guizhou of liquor has rooted in Chinese culture for hundreds of province produced 80% of the total China’s amount, years. -
Fluorescence Fingerprint Measurement of Alcoholic Beverages
Technical Report FL No. 190003 Fluorescence Spectrophotometer Fluorescence fingerprint measurement of alcoholic beverages using the F-7100 Fluorescence Spectrophotometer Baijiu is a Chinese distilled spirit with a high alcohol content of 50 to 65%. The T/CBJ2101-2019 Standard for Aged Baijiu was established in China, and 3-D fluorescence spectral measurement results have been reported. Here, we present examples of measurement of the 3-D fluorescence spectrum (fluorescence fingerprint) of alcoholic beverages including baijiu. 1) T/CBJ2101-2019 Standard for Aged Baijiu F-7100 Fluorescence Spectrophotometer Fluorescence fingerprint measurement and multivariate analysis of alcoholic beverages ■ Measurement data ■ Measurement conditions and analysis software Baijiu Alcohol A AlcoholBaijiu B Whiskey Excitation side slit: 5 nm (new) (aged) Fluorescence side slit: 5 nm Scan speed: 60,000 nm/min Response: Automatic Photomultiplier voltage: 400 V Spectrum correction: ON Analysis software: 3D SpectAlyze (Dynacom Co., Ltd.) Awamori Shochu The fluorescence fingerprint of alcoholic beverages was measured. The red plots indicate the characteristic wavelengths for each alcoholic beverage. For ease of differentiation, these are placed in the same locations in each plot. 3D peak separation The fluorescence fingerprints obtained ■ PARAFAC analysis (PARAFAC) were separated into three components by Component 1 Component 2 Component 3 PARAFAC analysis. Tyrosine Tryptophan Ferulic acid Based on previously reported examples of origin origin origin the excitation and fluorescence wavelengths for each of the components, component 1 was inferred to originate from tyrosine, component 2 from tryptophan, and component 3 from ferulic acid. ■ Principal component analysis The results of a principal component analysis using the characteristic Ferulic acid origin wavelengths for each of the alcoholic beverages are presented as a biplot. -
List of Authorized Sources for One Day License
City Business Name Application Type DBA Name Street No Address 1 Address 2 City2 State Zip License Number App Status Exp Status Abington Tenth District Brewing LLC Farmer Brewery License 491 Washington Street Abington MA 02351 FB-LIC-000126 Issued Active Abington Buzz'd Meadery LLC Farmer Winery License 181 Jean Carol Rd Abington MA 02351 FW-LIC-000152 Issued Active Agawam Ael Distilleries, Inc. Farmer Distillery License 916 Suffield St. Unit 2 Agawam MA 01001 FD-LIC-000010 Issued Active Agawam PH Distribution LLC Wholesaler License 270 Main Street Agawam MA 01001 WM-LIC-000456 Issued Active Amesbury Malt Zapbullen Inc Farmer Brewery License Brewery Silvaticus 9 Water St. Amesbury MA 01913 FB-LIC-000170 Issued Active Amesbury BareWolf Brewing, LLC Farmer Brewery License BareWolf Brewing, LLC 12 Oakland Street Amesbury MA 01913 FB-LIC-000188 Issued Active Amesbury CTO/CHF Partners Farmer Winery License Cider Hill Cellars 45 Fern Avenue Amesbury MA 019135606 FW-LIC-000129 Issued Active Amherst Amherst Farm Winery LLC Farmer Winery License 529 Belchertown Rd. Amherst MA 01002 FW-LIC-000074 Issued Active Andover Oak & Iron Brewing Co, Inc Farmer Brewery License 18 Red Spring Rd Suite 101 Andover MA 01810 FB-LIC-000168 Issued Active Ashburnham Keith P. Kopley Farmer Winery License Hillside Cellars 28 Corey Hill Rd Ashburnham MA 01430 FW-LIC-000090 Issued Active Ashfield Steven Gougeon And Jennifer Williams Farmer Winery License Bear Swamp Orchard 1209 B Hawley Rd. Ashfield MA 01330 FW-LIC-000085 Issued Active Ashland Aragoso Corp. Wholesaler -
Dames Hospitality
SUMMER 2016 DAMES in HOSPITALITY INSIDE | CONFERENCE UPDATE | CAROL BROCK’S ULTIMATE ACCOLADE | WENTE PURSUES EXCELLENCE On the Cover: The historic West Baden Springs Hotel, part of the French Lick Resort in Indiana, is a National Historic Landmark and known as “The Eighth Wonder of the World.” Dames L-R: Michele Bowling (Kentucky), Maria Gomez- Laurens (LA/OC), Emily Snyder (NYC), Dawn Lyn Southworth (Nashville), and Jennifer Gold- man (Charleston). Story on page 13. Page 2 Photos: Dr. Carol Brock, pioneering founder of LDEI, story on page 16; The U.S. Capital. Read a conference update on page 15. FROM THE EDITOR The Sweet Side of Hospitality SUMMER 2 O16 "Strive not to be a success, but rather to be of value." Albert Einstein Our feature story has increased my appreciation for the hos- IN THIS ISSUE pitality industry tenfold. “Standing Tall: Dames in Hospitality” was inspired by the work of veteran hospitality professional Maria Gomez-Laurens, president of LDEI. Dottie Koteski FEATURES (Philadelphia) and I interviewed Dames across the U.S., in Mexico, and British Columbia. We wanted 4 Dames in Hospitality to learn more about them and the jobs they hold, primarily in the accommodations Washington, D.C. Conference sector: hotel ownership and management, 15 public relations, catering, tourism, and event management. The Flavors of Mexico We found that women, in general, may still find themselves stuck—metaphori- 16 Dr. Carol Brock: cally—in what The Economist calls, “the marzipan layer just The Ultimate Accolade below the top-executive icing.” As with a frosted cake, it’s always sweeter at the top. -
Presentation Outcome
State Of The Industry Monday, July 15th, 2019 déjà vu! Future World Monday, July 11th, 2016 Nashville, TN Presentation Outcome 1. To be current on the “state of the industry” 2. Armed and ready to do battle 3. Deliver a “wake up” call to this group 4. Eliminate any sense of complacency 5. Tackle your dwindling influence at the state level 6. Time for action and leadership by you Timing • 50 minutes for the presentation • 10 minutes for Q&A Major Topics 1. Global Overview 2. Alcohol & Health 3. Regulatory Developments 4. Legal Developments 5. Counterfeiting & Secondary Market 6. Taxation 7. Consumer Trends 8. ON Premise 9. Consolidation 10. Technology Global Overview Positive Negative Global Spirits Care To Guess How Many Sold Annually Around The World? 750ml Bottle Size Annual Global Market 36 Billion Bottles 3 Billion Cases Annual Global Market 900,000,000,000 900 Billion Drinks 122 Drinks Per Head It Is A BIG Market! You Might Logically Ask “Where”? Industry Overview - Global - You Might Logically Ask “What”? Industry Overview - Global - Industry Overview - Global - Whiskey Positive Negative Global Alcohol - Positive Headlines - • Prohibition worked better than you think • World's alcohol consumption expected to rise 17% in next decade • Alcohol use soaring worldwide: The average adult now consumes about 1.7 gallons of pure alcohol per year • Asia-Pacific spirits sector to grow by over USD $100bn by 2022 • Baijiu tops most valuable spirits list • IWSR Forecast: Global alcohol consumption to hit 28bn cases and $1.07tn by 2022 • ASIA DOMINATES WORLD'S BEST-SELLING SPIRITS BRANDS • Global alcohol consumption reverses decline in 2017 • Spirits overtake beer as 'most valuable' alcohol category: Nielsen • Cocktails Rise and Shine While Beer and Wine Sales Slip Global Alcohol - Negative Headlines - • A Ten-Year Plan To Reduce Global Alcohol Consumption Is Showing Results • People are sick of drinking. -
Copy of Beer Book Fall 2017.Xlsx
Beer Book June, 2017Beer Book Fall 2017 Domestic Page Imported Maine 2 Page New Hampshire 2-3 Belgium 5-6 Massachusetts 3 Brazil 6 Vermont 3 Canada 6 California 3 Denmark 6 Colorado 4 England 6 Idaho 4 France 6 Louisiana 4 Germany 6- Michigan 4 7 New York 4 Ireland 7 Nevada 4 Italy 7 Ohio 4 Japan 7 Oregon 4 Norway 7 Switzerland 7 Gluten Free 8 Our Keg list and most up to date selections are released every Monday via our newsletter. Sign up at www.marinerbeverages.com. We strive to provide the most accurate information possible, prices listed with the Bureau of LiQuor Enforcement supersede any typographical errors in this book. Brewery Name Btl Size Pack Size Notes New England MAINE Dirigo Brewing Lager 16oz 6/4pks Munich Helles. Smooth and easy drinking craft cross-over. Dirigo Brewing *** New England Pale Lager - NEPAL 16oz 6/4pks Hoppy Lager. Rotating local ingredients. ***multiple releases, not always available. Biddeford, ME - Artisinal Brewery, see keg list for current selections Rising Tide Brewing Back Cove Pilsner 16oz 6/4pks North German Style Pilsner Rising Tide Brewing Cutter 16oz 6/4pks Imperial IPA Rising Tide Brewing Daymark 12oz 6/4pks American Pale Ale Rising Tide Brewing Ishmael 12oz 6/4pks American Copper Ale Rising Tide Brewing Barrel Aged Nikita 500ml 12 Bourbon-barrel aged Rye Russian Imperial Stout Rising Tide Brewing Pisces 16oz 6/4pks Gose Rising Tide Brewing Waypoint 12oz 6/4pks Coffee Porter Rising Tide Brewing Zephyr 12oz 6/4pks IPA Portland, ME - Artisinal brewery, see keg list for current selections Foundation Brewing *** Afterglow 16oz 6/4pks Maine American IPA ABV 7% Foundation Brewing *** Coffee Burnside 16oz 6/4pks Coffee, Brown Ale Foundation Brewing *** Cosmic Bloom 16oz 6/4pks Hoppy American Ale 5.8%, coming mid June Foundation Brewing *** Epiphany 16oz 6/4pks Maine IPA-99pts Beer Advocate. -
Ming-River-Baijiu-2021-Media-Kit.Pdf
MEDIA CONTACTS GLOBAL Derek Sandhaus, Director of Communications [email protected] +1-917-254-8134 Social Media Instagram: @mingriverbaijiu Facebook: @mingriverbaijiu Official Images and Logos Photos: https://www.dropbox.com/sh/p951fl3qg8w0nw1/AAB-mtemSx-edfVLQuixEeHRa?dl=0 Logos: https://www.dropbox.com/sh/dsgzzrynt2679uy/AACUR5NkKr_k2AR3V5pYlp7-a?dl=0 About Ming River Ming River is a Sichuan-style, strong-aroma baijiu crafted at China’s oldest distillery, Luzhou Laojiao. Launched in June 2018, Ming River brings over 700 years of traditional baijiu techniques to non-traditional markets. Translating “white spirits” in Mandarin, baijiu is the world’s most widely consumed alcohol category by volume and encompasses all traditional Chinese grain spirits. Its four major recognized styles—rice aroma, light aroma, strong aroma, and sauce aroma—are as distinct as rum is to tequila. Baijiu is typically made by hand using centuries-old methods. Unlike most Western spirits, baijiu is fermented and distilled using a solid rather than liquid mash. The essence of baijiu is its qu (pronounced chew), a fermentation starter culture of naturally harvested microorganisms unique to each distillery. Baijiu producers steam-distill the solid mash in a Chinese pot still, creating an aromatic clear spirit. The spirit matures for several months or years in terra cotta jars before craftspeople blend it to balance its flavor and strength. Popular throughout China, strong-aroma baijiu originated in the province of Sichuan. Distilled from sorghum, sometimes in combination with other grains, strong-aroma baijiu uses wheat qu and continuous fermentation in earthen pits. It is notable for its robust body and notes of tropical fruit, anise, and pepper. -
Original Paper Characterization of Flavor Compounds in Rice-Flavor Baijiu, a Traditional Chinese Distilled Liquor, Compared With
_ Food Science and Technology Research, 26 (3), 411 422, 2020 Copyright © 2020, Japanese Society for Food Science and Technology http://www.jsfst.or.jp doi: 10.3136/fstr.26.411 Original paper Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu 1 1,2* 2 3 2 4 Xuan YIN , Yumiko YOSHIZAKI , Shugo KURAZONO , Mina SUGIMACHI , Haruka TAKEUCHI , Xing-Lin HAN , 2 1,2 1,2 1,2 Kayu OKUTSU , Taiki FUTAGAMI , Hisanori TAMAKI and Kazunori TAKAMINE 1The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima City, 890-0065, Japan 2Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City, 890-0065, Japan 3Graduate school of Agriculture, Kagoshima University, 1-21-24, Korimoto, Kagoshima City, 890-0065, Japan 4China National Research Institute of Food and Fermentation Industries, 24-6 Jiuxianqiao Road, Chaoyang District, Beijing 100096, China Received November 14, 2019 ; Accepted January 16, 2020 This study aimed to reveal the chemical and flavor profiles of rice-flavor baijiu by comparison with awamori and kome-shochu, traditional Japanese liquors. Rice-flavor baijiu is similar to awamori and kome- shochu with regard to ingredients and the fermentation starter. Of the 15 rice-flavor baijiu samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor baijiu samples. Compared to awamori and kome-shochu, rice-flavor baijiu contained more acetic acid.