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FEATURES BACK TO WORK DEPARTMENTS 24 BRAND PROFILE: 10 26 02 HONE YOUR Damrak’s Dynamic Gin Duo DRINKS INDUSTRY PUB PAGE HIRING SKILLS INNOVATORS TO COVID-19: Some Numbers Largely dependent 34 WATCH (You Can Use) on American bars and PROPRIETOR PROFILE: Ten rising stars charting restaurants, Mexico’s craft Antietam Spirits ... creative new paths—and 04 distillers face a fractured A Family Legacy Continues pushing for inclusivity—in pipeline BRAND PROFILE: the world of wine, spirits, Medalla Premium Light, and beer It took 40 Years, 36 30 But It's Here CANS: WHAT'S NEW? RETAIL PURCHASING IN A NEW ERA The game has changed. 20 40 Your approach to NEW PRODUCTS MADE IN MARYLAND purchasing, storing, and & PROMOTIONS News & Happenings selling needs to change, too. From Maryland's Breweries, Retailers share their tips Distilleries and Wineries
VOLUME82NUMBER09 September 2020 BEVERAGE JOURNAL 1 PUB Maryland l Washington, DC PAGE
Published Monthly by The Beverage Journal, Inc. COVID-19: SOME NUMBERS (USPS# PE 783300) (YOU CAN USE) Over 80 Years of Continuous Publication Changes in state-level COVID-19 re- strictions, as well as consumer behaviors, and the federal governments, BEVERAGE JOURNAL, INC. have led to crests and troughs in cus- President / Publisher Stephen Patten Since the middle of March 2020, [email protected] tomer traffic across all industries. Each in- restaurant traffic across the entire United 410.796.5455 dustry has been impacted differently, and States hit a low of 24.2% of its 2019 lev- Board of Directors Lee W. Murray some are further along in their economic els. In the last few months there has been Thomas W. Murray recovery than others. Unfortunately, the an increase of nearly 18% with restaurant Information Technology Peter Williams on-premise side of the beverage alcohol traffic at 40.7%. (According to research Director [email protected] industry has seen the deepest dip in busi- and marketing company Zenreach.) EDITORIAL ness and has been the slowest to realize I realize I’m extrapolating national Senior Editor Kristen Bieler any significant bounce-back. [email protected] numbers and relating to Maryland with Let’s take a look at some numbers … the following observation, but I don’t Managing Editor W. R. Tish [email protected] just in the State of Maryland: think it’s a stretch. If the restaurant industry is only achieving 40.7% of the Contributing Editors Alia Akkam, Arielle Albert, In early 2020 there were over 4,000 Keven Danow, Edward Durgin active on-premise beer-wine-liquor (BWL) traffic realized at the same time one year David Lincoln Ross, Ed McCarthy, Jack Robertiello establishments, not including private ago, then the earlier cited statistics for clubs with beverage alcohol licenses nor Maryland one year from now could be: ART & DESIGN restaurants without any type of beverage Creative Director Larry Lee 40.7% of 4,000 would be a loss of [email protected] alcohol license. (According to the Comp- 2,372 on-premise establishments. Senior Designer Jeff Tsui troller of Maryland.) [email protected] 40.7% of 207,400 is 123,000 people In 2019 the restaurant industry of TECHNOLOGY & WEB no longer employed by the restaurant Maryland employed 207,400 people … eCommerce Director Ian Griffith that is over 7% of employment in the industry of Maryland. [email protected] eCommerce Managers Karli Del Rossi, Evan Berube entire state. (According to the National 40.7% of $13.3 billion is only $5.4 bil- Online Web Programming Vali Balescu Restaurant Association and the Restau- lion in sales at Maryland’s restaurants. rant Association of Maryland.) PRINT & PRODUCTION The sales tax collected on these sales Print Services Manager Lee Stringham In 2018 there were approximately [email protected] would be only $325 million, a loss of 410.519.7034 $13.3 billion in sales at Maryland’s restau- almost $500 million in just sales tax col- rants. (According to the National Res- lected here in Maryland. This doesn’t ADVERTISING & MARKETING taurant Association and the Restaurant MD & DC Advertising Sales Stephen Patten Association of Maryland.) The sales tax account for the billions in lost taxes [email protected] at all the levels of taxation (income … 410.796.5455 alone collected on these sales was $800 property, etc.). National Advertising Sales Jody Slone-Spitalnik million. [email protected] 212.571.3232 How does the restaurant industry We are all working to protect our busi- impact the Maryland economy? Approxi- nesses, our jobs, and our families as best mately every dollar spent at a Maryland we can during this crisis. I’m hoping you restaurant goes on to contribute $1.63 to will share these frightening statistics with the state economy. your elected and non-elected officials in POSTMASTER: Send address changes to These numbers tell the story of an in- government (hint-hint, the Governor’s of- THE BEVERAGE JOURNAL, INC. P.O. Box 159, Hampstead, MD 21074-0159 dustry that is a driving force in Maryland’s fice). If those imposing these restrictions can see the economic catastrophe they The Maryland Beverage Journal, the Washington, DC Beverage Journal and the economy. An industry that provides jobs Delaware Beverage Journal are registered trademarks of Beverage Journal, Inc. and builds careers for thousands upon are causing on a statewide level, maybe All rights reserved. thousands of people and delivers billions a greater urgency to reopen will be real- Periodicals postage paid at Baltimore, MD and additional n mailing offices. Subscription rates: MD edition; 1 year $45.00 plus tax, 2 years in taxes (when including all the levels of ized. $75.00 plus tax, 3 years $100.00 plus tax, FedEx Ground delivery $85.00 plus STEPHEN PATTEN tax per year per edition, single copies $10.00 plus tax. DC edition; 1 year $36.00 taxation; i.e., sales taxes...income taxes… plus tax, 2 years $60.00 plus tax, 3 years $83.00 plus tax, FedEx Ground delivery PUBLISHER property taxes, etc.) to the local, state $85.00 plus tax per year per edition, single copies $5.00 plus tax. [email protected] The opinions expressed by guest columnists are their own and not necessarily those of The Beverage Journal, Inc. The Beverage Journal, Inc. is an affirmative action/equal opportunity corporation. Copyright 2020 the Beverage Journal, Inc. No part of this magazine may be reproduced without the written consent of the publisher. Not responsible for unsolicited material or advertising claims. 2 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com BeverageJournalInc.com Does your cooler need a Does your cooler Face Lift? suffer from: Х Bad shelving? Х Leaky doors? Х Foggy glass? Х Lighting on the fritz?
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MEDALLA LIGHT
PUERTO RICO’S TOP-SELLING BEER IS NOW IN MARYLAND AND WASHINGTON, DC
ervecera de Puerto Rico, which has “Medalla Light is a beer that is near and dear to our hearts, crafted Medalla Light for 40 years, both because we love its freshness and flavor and because it is the embodiment of our identity as Puerto Ricans,” said Elda officially announced their partnership Devarie, Owner/President of EMD Sales. “The demand for the with EMD Sales, Inc. for beer beer in our region is overwhelming.” C Cervecera de Puerto Rico recently increased the brewery’s distribution in the Mid-Atlantic region. overall capacity to 90,000 barrels per year. The expansion is part Medalla Light is brewed on the tropical island of Puerto of the beer giant’s 2020 plan. Rico by Cervecera de Puerto Rico … one of the leading barley- With 77 calories and 4.2 ABV per 10oz, the popular light based companies in Latin America and the Caribbean. Medalla beer will be hitting the shelves in 12 and 24 pack cans and with Light’s reputation for its premium quality and crisp, refreshing 98 calories and 4.2 ABV per 12oz, will be available in 6 and 24- taste has quickly become the beer of choice for those seeking pack bottles. a chance to celebrate. Medalla Light has won multiple awards Other offerings in Cervecera’s portfolio include Magna Pre- and has earned worldwide recognition at the Monde Selection mium Lager, Silver Key Light Beer, Del Oeste Artisan Beers and in Brussels, the North American Beer Awards and the Australian Malta India, a popular non-alcoholic malt-based soft drink in the International Beer Awards. Caribbean. n
4 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com
ULTIMATE BEVERAGE CHALLENGE
2020 ULTIMATE SPIRITS CHALLENGE
ince 2010, Ultimate Spirits Challenge’s CHAIRMAN’S “But think of it this way: When accepting the responsibility TROPHY has become the most coveted award of excellence of selecting a handful of the finest spirits currently in the world, in distilled spirits history. But, what attributes, what virtues why should the road to ultimate glory be anything but hard and constitute a great whiskey, brandy, vodka, mezcal, liqueur, baijiu, demanding? Unlike every other spirits competition operating in 2020, rum,S gin, vodka, tequila shochu, or ready-to-drink cocktail? Moreover, USC Chairman Trophy winners have to earn their way to the top by how do USC’s expert judges analytically recognize these attributes? prevailing through multiple stages. They are not given accolades just Judging Chairman and Co-Founder of Ultimate Spirits for entering. We believe in the old-fashioned value of having to earn Challenge (USC) F. Paul Pacult explains, saying, “In the spring of respectability. each year, we convene the world’s foremost group of spirits authorities “In the end, to be awarded a USC Chairman’s Trophy each and organizers, comprised of journalists, authors, consultants, victorious spirit must be seamlessly integrated at every qualitative educators, restaurateurs, and bar operators to carefully examine the level of alcohol percentage, base material, pH, acidity, and, when entries involving all categories of distilled spirits. In order to identify necessary, wood maturation impact. This painstaking attention to the ‘best of the best’ in every spirits category, it is necessary for this detail and dedication to purpose is why each year USC attracts the formidable team to strictly adhere to USC’s uncompromising, double- world’s most respected spirits experts as judges. It is mandatory, in blind tasting methodology. my view, that the most qualified women and men utilize the industry’s “Conducted 30 miles north of Manhattan at the custom-designed fairest, most innovative methodology to arrive at the most accurate Ultimate Beverage Challenge Evaluation Center in Hawthorne, New conclusions.” York, the judging panels take weeks to determine which of the entries The USC Chairman’s Trophy and Finalist awards identify are benchmarks. Through rigorous multiple-panel tasting procedures, the finest spirits in the world by category, coming this year from the spirits that have scored the highest then go through one, and 45 countries. USC Tried & True Awards recognize consistent frequently two, more rounds of blind judging to arrive at the highest quality while the USC Great Value citations point out spirits with scoring spirits of each category. The USC judging process is admittedly extraordinary price/value ratios. At USC, every entry receives the the most intricate, comprehensive, and arduous in the spirits industry. most thorough and even-handed professional analysis possible. And, it’s that degree of analytical di iculty that makes the winning of a It’s just how Ultimate Spirits Challenge operates. No shortcuts. Just USC Chairman’s Trophy such a monumental achievement. honest, impartial judging. (continued on page 8)
ULTIMATE SPIRITS CHALLENGE…NO SHORTCUTS. JUST HONEST, IMPARTIAL JUDGING. For a complete list of 2020 results, go to ultimate-beverage.com/USC2020results BUSINESS SALES & ACQUISITIONS
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“Steve followed the transaction through every step of the process offering advice on dealing with the Landlord, the Governmental authorities as well as the buyer. The expertise that Mr. Atkins brought to the sale was appreciated by both parties and was the sole Steve Atkins, Principal Broker reason that I was able to complete the sale Business Intermediary Email: [email protected] and retire.” www.atkinsrealtygroup.com Maben K., Anne Arundel County
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ULTIMATE SPIRITS CHALLENGE…NO SHORTCUTS. JUST HONEST, IMPARTIAL JUDGING. For a complete list of 2020 results, go to ultimate-beverage.com/USC2020results Disaronno Velvet Vap BevMedia ad Aug 2020 FINAL.indd 1 2020-08-11 8:29 AM BLACK DRINKS INNOVATORS TO WATCH
TEN RISING STARS CHARTING CREATIVE NEW PATHS —AND PUSHING FOR INCLUSIVITY—IN THE WORLD OF WINE, SPIRITS, AND BEER
By Dorothy J. Gaiter
t has been a long time coming and progress is Beyond them, however, is a growing number of still slow and fitful, but Black people are having tough, imaginative Black men and women, less-widely an increasing impact in the world of wine, known, who are determined to make a mark in their spirits, and beer. Some have well-established trade through hard work and creativity. And, as they reputations, such as André Mack, winemaker pave new paths, they are just as determined to find and owner of Maison Noir wines; legendary mixologist ways to raise up others. IFranky Marshall, who has mentored countless Black In this issue, we profile 10 professionals who are spirits professionals; and Brooklyn Brewery’s supremely helping make the world of beverage alcohol a more de- talented brewmaster, Garrett Oliver. licious and inclusive place. PHIL LONG BY RON ESSEX BY KRYSPHIL BOWMAN BY LONG ALEX / SUKARI PHOTOGRAPHY Using Success to Pave the Road for Others
PHIL LONG, LONGEVITY WINES, LIVERMORE, CALIFORNIA
Phil Long and his late wife, Debra, be- gan making wine in their garage in “WE MUST ESTABLISH 2003 in Livermore, California. In 2008, A PATH FOR AFRICAN they opened their urban winery near- AMERICAN STUDENTS… by and grew production to around TO PROMOTE THE IDEA 3,500 cases a year. They called their THAT WINEMAKING IS enterprise Longevity, a play on Phil's AN AVAILABLE CAREER last name that also highlights a hall- POSSIBILITY FOR THEM.” mark of a successful business. headquarters, and will continue to produce— Long's track record of success as a with his son and assistant winemaker, Phil Jr.— winemaker, his position as president of the Association of Afri- his Reserve wines at his Livermore facility. can American Vintners (AAAV), and his status as a government- “I didn’t get in the business to become a Black winemaker. certified minority-owned business helped him attract the at- I just wanted to make wine. And I never wanted to use [being tention of Bronco Wine Co., one of the largest wine producers Black] to leverage business,” he says. in the U.S. Yet he does want to use his unique position to help others. In March, Long and Bronco announced a partnership that Only about “1 percent of 1 percent of all winemakers are Black,” will give Longevity’s Classic label wines—a Chardonnay and says Long. “One of the AAAV’s goals is to let the public know that Cabernet Sauvignon—a huge jump in nationwide availability we are here. We must establish a career path for African Ameri- and volume (potentially “hundreds of thousands of cases,” he can students coming up, and that’s one of the primary goals of reports), a first for a Black-owned and operated winery. Long, our internships, scholarships, and mentorships—to promote the 61, will make these California-designated wines at Bronco’s idea that winemaking is an available career possibility for them.”
“WE CAN USE THE STORIES OF THOSE Elevating WHO CAME BEFORE US AND ARE Unheard Voices STILL BLAZING THE TRAIL TO LEARN, TO FIND INSPIRATION, AND TO SEE SUKARI BOWMAN, THE COLOR WHAT IS POSSIBLE.” OF WINE, ATLANTA, GEORGIA
An Atlanta-based real estate bank- mulated 70 interviews which have er, Sukari Bowman and her Black, been downloaded and listened to college-educated, sophisticated, fi- over 20,000 times, she says. nancially successful friends all love “Creating a space that celebrates wine. She and her brother created a people of color in the wine industry blog called Love & Vines where they gives me a home base; I can go out discuss food, wine, and music. Yet and explore the world of wine confi- as Bowman began to seriously read dently because I carry all these sto- wine publications, she noticed that ries, all these connections with me,” no one looked like her. So she set out Bowman says. to find them. “It is so important to memorial- Since 2017, Bowman, 48, has been ize our stories in our own words. As creating an oral history of people of we all move and grow in this industry color in the wine world for her pod- we can use the stories of those who cast, The Color of Wine. Her brother, came before us and are still blazing Shomari, provides technical help and the trail to learn, to find inspiration, great music. Today, they have accu-
PHIL LONG BY RON ESSEX BY KRYSPHIL BOWMAN BY LONG ALEX / SUKARI PHOTOGRAPHY and to see what is possible,” she says.
BLACK DRINKS INNOVATORS
Empowering Others Through Education
LARISSA DUBOSE, SALES MANAGER, JUSTIN AND LANDMARK VINEYARDS; AND DIRECTOR OF EDUCATION, BLACK WINE PROFESSIONALS, ATLANTA, GEORGIA
Larissa Dubose understands the value of wine education. Certified as a som- melier with the Court of Master Sommeliers and as a specialist of wine from the Society of Wine Educators, Dubose is one of a handful of senior sales managers in the fine wine space, representing California wineries Justin and Landmark in many southeastern states. Passionate that others should have access to wine edu- “WINE KNOWLEDGE cation, Dubose recently took on an important new role, di- IS POWERFUL. I WANT rector of education for the Black Wine Professionals net- work that activist Julia Coney is assembling. Dubose, 43, will MORE OF US TO HAVE provide educational content and resources for members. THAT POWER.” Bringing people into the world of wine by demystifying it is a role she has played for years, both in her monthly live videos on IG Live she produces called “The Perfect Pairing” with Jordan Tray- lor, a chef and sommelier, as well as on her blog, The Lotus and the Vines. Her mission: to bridge “the gap between the wine novice and the wine connoisseur.” “Wine knowledge is powerful,” she says. “I see too many people give a piece of their power away when the wine list comes to the table by handing the wine list to someone else. I want more of us to have that power.”
“THE BIG PROBLEM WITH OUR It’s a crash course in all INDUSTRY IS THAT THERE ARE The Diversity aspects of selling wine—wine
VERY FEW PEOPLE OF COLOR IN DOUGLAS / LARISSA LUONG TONY BY DUBOSE KRYSTJ BY ALEX Change Agent store, distributor, restaurant— and a path Douglas modeled IT AND A LOT OF THAT HAS TO TJ DOUGLAS, OWNER, after his own 20-year career DO WITH THE BASE FROM WHICH THE URBAN GRAPE, BOSTON in the wine and hospitality WE SOURCE EMPLOYEES.” industries. Douglas founded With $10,000 of their own money, TJ The Urban Grape 10 years ago, Douglas and his wife, Hadley, owners of when there were even fewer Black people The Urban Grape, a wine, craft beer, and in the fine wine business. spirits store in Boston, founded The Ur- “The big problem with our industry ban Grape Wine Studies Award for Stu- is that there are very few people of color dents of Color. in it and a lot of that has to do with the In just over a week after its June base from which we source employees,” launch, the Award’s fund had grown to Douglas says. $83,000, through contributions from His hope is that this program will about 100 customers and friends. bring about “generational change” for The selected student will be mentored the recipient, the recipient’s communi- by Douglas, attend a year-long certifica- ty, and for the wine industry in Boston. tion course at the Elizabeth Bishop Wine The couple hopes to create a foundation Resource Center at Boston University, and that will partner with other colleges’ will receive a one year paid internship: Four wine programs, and, in cases where months each working at The Urban Grape, perhaps a historically Black college or distributor M.S. Walker, and Tiffani Faison’s university may not have a program, help Big Heart Hospitality restaurant group. start one.
BLACK DRINKS INNOVATORS
ics the same way that hip-hop can Harnessing the be,” he says. “And they’re both bet- Power of Hip-Hop ter when paired together.” Stone in- terviews hip-hop personalities and JERMAINE STONE, CRU LUV winemakers on his podcast, recently SELECTIONS, BROOKLYN, NEW YORK hosting Domaine Dujac’s Jeremy Seysses to talk about his Burgundy Wine needs to enlarge its audience, and Jermaine estate and the song in which Jay-Z Stone is someone who understands how to make drops Dujac’s name. In another epi- that happen. President and CEO of Cru Luv Selec- sode, Stone talked to LeA (the Grand- tions, a wine importing and consulting company daughter of Hip Hop) about how to in Brooklyn, Stone blends wine and hip-hop cul- transition from Moscato by pairing ture in his podcast, Wine & Hip Hop. Drake’s “Nice for What” with a bottle He was a promising teenage rapper when of 1990 Suduiraut from Sauternes. a summer job packing boxes for Zachys Auc- Stone, 35, recently asked one of tion led to over a decade in the fine wine world. his oldest friends—a rapper whom Stone has managed auctions in Hong Kong, re- he describes as “super rough around trieved consignments in Switzerland and was the edges but way into wine”—why a founding director for Wally’s Wine & Spirits he thinks wine isn’t more widely of Los Angeles’s foray into the auction business. embraced by Black people. “He said, “WINE CAN BE In the process, this young man from the Bronx, ‘No one introduces it to us. Some- ENJOYED ACROSS whom many in the auction world were curious one needs to introduce it to us first ALL DEMOGRAPHICS about, brought with him hip-hop—“America’s before we can turn into wine lovers.’ THE SAME WAY THAT greatest export,” he calls it. That’s our mission and I think we’re further HIP-HOP CAN BE.” “Wine can be enjoyed across all demograph- along than we’ve ever been.”
“THERE ARE AFRICAN AMERICANS WHO LOVE PREMIUM WHISKEY AND HAVE HIGH DISCRETIONARY audience, proving to the brand that INCOMES. MANY BRANDS DIDN’T there are many African Americans KNOW WE EXISTED.” who love premium whiskey and have high discretionary incomes.” A year later, in 2016, she founded the Black Bourbon Society (BBS), a community for enjoying whiskey. “We are matchmak- ers,” Davis says, with major brands often sponsoring events. The BBS has 19,000 total paying members worldwide. It focus- es on “getting members up to speed with the vernacular and the process of making whiskey and allowing them to see what these brands look like face-to-face.” Davis, 39, is now a certified executive bourbon steward, ac- credited by the Stave & Thief Society, a Kentucky certification organization. Before lockdown, BBS was events- and travel- Highlighting a New Community based, with tastings and distillery trips. Now, “we’re develop- in High-End Whiskey ing virtual content for our members to stay engaged,” she says. On their podcast, “Bonded in Bourbon,” Davis and her husband, SAMARA RIVERS DAVIS, THE BLACK BOURBON Armond, review whiskey. Their newest venture, Diversity Dis- SOCIETY, ATLANTA tilled, helps brands “recruit, retain and promote diverse talent.” BBS members “don’t fit the mold that brands had put us in, Samara Rivers Davis bought her first bottle of bourbon, Four the urban demographic mold,” which is younger and pitched Roses Single Barrel, while on vacation and fell in love. “with inexpensive, intro-level spirits,” she said. BBS’s mem- An event planner in Atlanta, she had a career-changing ex- bers, are “CEOs of their own companies, professors, teachers, perience when a spirits company hired her to stage a series of in management. They want high-end whiskey. It wasn’t that events. When she looked at the brand’s marketing materials, “no some brands were excluding us from their marketing; some one looked like me,” Davis recalls. “So I began pulling together an just didn’t know we existed.” JERMAINE STONE BY ANDREW FENNELL / SAMARA DAVIS BY MARC PAGANI PHOTOGRAPHY JERMAINE MARC PAGANI BY ANDREW BY STONE FENNELL / SAMARA DAVIS KEEP YOUR SUMMER FLING GOING
Tequila Blanco,FLOWERITA BOLS Liqueur Elderflower Fresh Lime Juice, Simple Syrup BLACK DRINKS INNOVATORS
“Drinking wine with my host fam- “I WOULD BE ily was mind-blowing because it re- INCREDIBLY PROUD. ally enhanced the food and vice versa,” BUT I WOULD NOT Scott explains. BE SATISFIED BEING After a career practicing law, she ALONE... THERE IS MORE made the switch to wine and began WORK TO BE DONE.” pursuing the elite Master of Wine degree, held by a mere 393 people worldwide. She was accepted into the program in 2018, and if she passes on her timetable, Scott, now 44, will become the world’s first Black person to hold the Master of Wine title. “I am pursuing the MW because I love to learn. The syllabus is insane… it’s nerd paradise,” she writes from New Zealand Aiming for the Very Top where she lives with her husband, a winemaker and MW. ANGELA SCOTT, POISED TO BECOME THE But she is also pursuing the degree for credibility: “I sought FIRST BLACK MASTER OF WINE out formal education because unlike my white counterparts I do not receive the presumption of belonging; as Black people Angela Scott is not someone who shies away from difficult we must prove ourselves over and over again. We are asked for things. She’s worked in Haiti with the Peace Corps and prac- credentials where others are presumed qualified.” ticed Human Rights Law in East Africa and Central America. What will it mean to her to become the first Black Master Growing up in Pennsylvania with parents who cared a of Wine in the world? “I would be incredibly proud. But I would lot about food, and enjoyed wine occasionally, Scott became not be satisfied being alone. It would mean it is a start, but fascinated by wine as a teenage exchange student in Spain. there is more work to be done,” she shares. ANGELA SCOTT BRADLEY BASKERVILLE EVA / MARCUS BY KEVIN BY HOBBINS
separate businesses participating in the Brewing for moving of commerce for social justice. Social Justice To see something like that is absolutely amazing,” he says. MARCUS BASKERVILLE, When he was a teenager growing up WEATHERED SOULS BREWING CO., in a predominantly white neighborhood SAN ANTONIO, TEXAS in Sacramento, California, “I used to get pulled over all the time for driving a nice Marcus Baskerville, cofounder and head vehicle,” he recalls. And once, he and a brewer of Weathered Souls Brewing Co. in relative were at a party where a guest was San Antonio, Texas, created a global col- stabbed and when they took that guest to laboration among breweries and beer lov- the hospital, “we were treated as suspects,” ers called Black Is Beautiful in response to Baskerville recalls. police violence against Black people. Weathered Souls’ money from its Black Weathered Souls posted a base recipe Is Beautiful sales will primarily go to 100 for a stout and invited other breweries to Black Men of San Antonio, an organiza- tweak it to their liking and use the Black tion that provides mentors for Black chil- Is Beautiful label, which provides room for dren, “especially boys, which is important,” each brewery’s logo. Breweries are then Baskerville says. asked to donate proceeds from the sales to a local organization that fights for social justice. Since the initiative was announced, “WE HAVE MORE THAN A more than 1,000 breweries have signed on, THOUSAND SEPARATE BUSINESSES spread over all 50 states and 20 countries, PARTICIPATING IN THE MOVING OF Baskerville reports. COMMERCE FOR SOCIAL JUSTICE. “I don’t think this has ever been done TO SEE SOMETHING LIKE THAT IS
in history; we have more than a thousand ABSOLUTELY AMAZING.” SCRUGGS HOMER BY COURTESY HOROWITZ ONE RUM / KRISTA OF TEN TO MARC FARRELL ANGELA SCOTT BY EVA BRADLEY / MARCUS BASKERVILLE BY KEVIN HOBBINS
MARC FARRELL COURTESY OF TEN TO ONE RUM / KRISTA SCRUGGS BY HOMER HOROWITZ Vermont star winemaker Deirdre Heekin ather winery, La Tobago when he was 16 to study chemical With the creation of his Ten To One brand Pioneering LandOwnership Honoring History Elevating Rum While Krista Scruggs is a queer, Black, female winemaker in Ver Harvard MBA,aMaster’s degree inpublic France. “Isoughtoutgrowers across theworld who would ZAFA BURLINGTON, WINES, VERMONT tory ofcolonialismandslavery—remained the lastdecade,while rum—the distilled president atStarbucks. policy from Cambridge, andservedasavice just fuckingfermentedjuice.” many years, duringwhich timeheearneda mont who becametheowner ofthatstate’s 18thBlack- father tendhisfarm.A jobaslogisticscoordinator for Con NEW YORK CITY YORK CITY NEW house me and feed me and I would work for them in ex key allexperienced image upgrades over last year, Mark Farrell hasbegunwhat he labor-abroad program, worked for winegrowers inItaly and learned toprunevinesinWashington andthen,through a and openedher mindtothepossibility ofwinegrowing. She additions, fining,filtering,or funny businessinthewinery, as Frontenac Blanc,LouiseSwenson, andLaCrescent and as tequila,gin,vodka, andAmericanwhis KRISTA SCRUGGS, MARC FARRELL, been vinefarmingfor afew years. stellation Brands taught her every aspectofwineproduction, sometimes alsowithcider. Zafa’s tastingnotes:“No sulfur sparkling winesmadewithcold-hardy hybrid grapes such owned farmwithher recent purchase ofthe50acres she’d strong connectionstoAfricaandahis spirit oftheCaribbean,aregion with describes as“a revolution in people’s per change for their knowledge,” says Scruggs,35. engineering at MIT. He’s lived in the U.S. for ception ofrum.” The self-described“rum nerd” watched A native Californian, Scruggsgrew uphelpingher grand Back intheU.S., shelandedajobin 2016working with Farrell lefthishomeinTrinidadand
Scruggs’s popular ZafaWines are biodynamically grown TEN TO RUM, ONE WINEMAKER, WINEMAKER, - - - “This ismore thanthestory ofaTrinidadian Republic. Bothhave minerality andacidity, with beach vacations, college parties, and take onthespiritby blendingrumsmade maica, andtheDominicanRepublic; White nizations. Ten To OneDark ($43)issourced making rumfrom Trinidad.” ribbean’s history while providing amodern it deserves,” hesays. from producers inTrinidad,Barbados,Ja federation of10Caribbeancountrieswas ferent provenances, and different terroirs,” from “different distillationmethods,dif ($29) isfrom Jamaica andtheDominican ly notdesigned tobemixedwithCoke. and, according toFarrell, are mostdefinite bago’s first primeminister’s beliefthata stuck inthepublicimagination,associated stronger thaneachgoing italone,anidea says Farrell, 37,from hisNew York office. doesn’t get the “reverence or appreciation embraced andexpanded by successor orga clichés like pirates and seamonsters. Rum Ten To Onerefers toTrinidadandTo He created Ten To Onetohonor theCa - - - - Today, there’s awaiting list your foodsource isaformofprotest,” shesays. vintage ofZafawinesin vineyard andforaged ap 2017 and lightningstruck. too. “That’s the pointofcarvingapath.” to-explain anti-colonialist to purchase her wines. ples, Scruggsmadeher first mindset). “Blackfarmland-ownership issecurity. Controlling nered withtheBlack-owned history ofAfrican Ameri hand withHeekin’s hus Clemmons Family Farmto grow crops embedded in the grapes from a La Garagista Garagista, andasafarm band, CalebBarber. With she says. Sosheurges thewomen shehires tobeoutspoken, cans (“Zafa” isadifficult- OF PROTEST.” YOUR SOURCE IS FOOD AFORM IS SECURITY. CONTROLLING “BLACK FARMLAND-OWNERSHIP “My mother toldmethataclosedmouthrarely gets fed,” InMarch, Scruggspart ------THE STORY OFA ISTHAN MORE “THIS RUM FROM TRINIDAD.”RUM FROM TRINIDADIAN MAKING NEW PRODUCTS
1 2 3 4 5 6
1. TREE FORT WINES 2. BOOKER’S BOURBON 3. SUTTER HOME Sonoma-based 3 Badge Beverage is introducing ‘BATCH 2020-02’ THREE-LITER BOXES Tree Fort wines from AVAs in California’s Central Booker’s Bourbon, one of the few ultra- Is it possible that a brand as huge as Coast. Featuring screw-caps and modern design, premium bourbons available uncut and Sutter Home has never had a box wine the wines are aimed at adventurous, young-at- unfiltered, is releasing the second batch of its until now? Sutter Home Chardonnay, heart drinkers with five line-priced, 2019 varietal 2020 Collection—Booker’s Batch 2020-02, Cabernet Sauvignon, and Pinot Grigio are expressions: Monterey Sauvignon Blanc and also called “Boston Batch.” It’s named after now shipping in the 3L bag-in-box format Chardonnay; Arroyo Seco Pinot Noir; and Paso the small Kentucky town where Booker Noe nationwide. The 3L box is now the third Robles Pinot Grigio and Cabernet Sauvignon. started his career, and first found his love of largest size segment in the wine category, The label features a tree fort (of course) as well experimentation. Like all batches of Booker’s, generating $800 million annually. Notably, as approachable wine descriptors. it was selected by Fred Noe to ensure it the Sutter Home 3L box set does not upholds standards that fans have come to include White Zinfandel, and the packaging know. 126.5 proof. features photography rather than illustration.
SRP: $16.99 SRP: $89.99 SRP: $18 treefortwines.com | 3badge.com bookersbourbon.com sutterhome.com
4. DON Q ‘RESERVA 7’ RUM 5. TERRALTA TEQUILA 6. PELOTÓN DE LA MUERTE Puerto Rican rum producer Destilería Serrallés Third-generation producer Felipe Camarena ARTISANAL MEZCALS has released Don Q Reserva 7 Años, a crafts Terralta tequilas at the El Pandillo Pelotón de la Muerte is adding two new vibrant blend of light and heavy rums that distillery in Jalisco, using naturally-grown artisanal mezcal expressions, both produced were aged for a minimum of seven years in and hand-picked agave from a family with wild agave grown in the Mexican state American white oak barrels. Presented in a a plot, the same natural yeast his family has of Guerrero by master mezcaleros. Criollo new elongated bottle with updated imagery used for more than 80 years, and deep (100.4 proof) is double distilled, the second and logo, the new Don Q rum variant can be well water. Imported by Chopin Imports, pass in a filipino still with a wood hat, enjoyed neat, on the rocks, or to elevate a the Terralta portfolio includes Blanco (80 producing an intense mezcal with notes favorite mixed drink simply by adding soda or proof), 110-proof Blanco, Reposado, Añejo, of light smoke. Pechuga (90.2 proof) is a fresh juice. 80 proof. Extra Añejo, and for the first time in the U.S. vegan mezcal produced from a field blend of Terralta 110-proof Extra Añejo. agaves, with botanicals hung from the still during the second distillation.
SRP: $24.99 SRP: $49–$299 SRP: $39.99 each donqrum.com chopinimports.com pelotondelamuerte.com | mswalker.com 7 8 9 10 11 12
7. ALIZÉ MANGO 8. RAM’S GATE WINERY 9. KAH TEQUILA Mango is the latest flavor joining the colorful Unveiling a brand new look, Ram’s Gate Created to honor Mexican people and their Alizé Passion lineup. The premium French Winery in Carneros has also introduced a traditions, Kah Tequila is presented in eye- liqueur infuses French vodka with passion new, top tier—joining the Sonoma Coast, catching bottles in the style of “sugar skulls.” fruit nectar and all-natural flavors. Checking Estate, and Single Vineyard series—called The product range features Kah Blanco, in at 16% ABV, or 32 proof, the tropical Mango Cellar Note. The makeover comes at the end Kah Reposado, and Kah Añejo expressions, expression joins the lineup of Red Passion, of Ram’s Gate’s first decade, and coincides each made from hand-selected 100% Blue Bleu Passion, Gold Passion, Peach, Pineapple, with the rollout of wines under director of Agave. Kah translates to “life” in the ancient Apple, and Pink. winemaking Joe Nielsen, who is parlaying Mayan language. Imported by California- the estate vineyard into a model of precision based Pacific Edge Wine & Spirits, Kah is farming and sustainability, with a goal of produced by Fabrica de Tequilas Finos in being completely organic in five years. Tequila, Jalisco, which is owned by Amber Beverage Group.
SRP: $19.99 SRP: 2019 Rosé, Sonoma Coast $38 SRP: $49.99-$69.99 kobrand.com | alize.com ramsgatewinery.com pacificedgesales.com
10. GLENMORANGIE GRAND 11. PAMA POMEGRANATE LIQUEUR 12. CHATEAU STE. MICHELLE VINTAGE MALT 1996 Pama is sporting a new look to reinforce ALUMINUM BOTTLES Glenmorangie has released the sixth edition of the brand’s unique equity as the first true Tweaking the can trend, Chateau Ste. its Bond House No. 1 Collection: Glenmorangie pomegranate liqueur. The updated bottle Michelle is introducing its first wines in Grand Vintage Malt 1996. Aged for 23 years, also refines utility for both bartenders and 250ml aluminum bottles with resealable this limited edition is the oldest whisky consumers, and the refresh coincides with a closures and a whimsical sketch of the matured in the distillery's bespoke casks, new creative campaign, “Just Add PAMA,” to winery. The lineup includes four fruit-driven which originated in the white oak forests of showcase the adaptability of Pama for low- wines (Rosé, Pinot Grigio, Something Missouri’s Ozark Mountains. “Its fresh, floral ABV spritzers, simple cocktails, and chilled Sweet White Blend, and Bubbly) in two- aromas and luxuriously creamy tastes are shots alike. 34 proof. packs ($12.99 SRP) and single bottles gloriously enhanced by age,” says Dr. Bill for restaurants. All four are sourced from Lumsden, Glenmorangie's director of whisky Washington's Columbia Valley. creation. 86 proof.
SRP: $825 SRP: $24.99 SRP: $12.99/two-pack (250ml) glenmorangie.com/en-us pamaliqueur.com | heavenhill.com smwe.com BRAND PROFILE
CINCORO CHARTS WINNING GAME PLAN
LUXURY TEQUILA AIMS FOR THE TOP, SHIFTING TO MEET CHALLENGES
BY W. R. TISH
he mindset to be best in class in the The team also kept opening new mar- beverage alcohol arena is not so dif- kets. “We have really focused on retail, ferent from that in sports. There giving them a great suite of products with can be a lot of good products—just outstanding margins, and supporting them Tlike in pro sports many teams make the with creative resources,” notes Fazzalari. playoffs—but rising above the competi- “During the pandemic, we continued to tion is another story. If anyone knows how expand and are now in 33 states and over much work it takes to get to the top, it’s the 10,000 venues.” Aiding the expansion, a founders of Cincoro Tequila—five friendly “concierge texting service” helps individu- NBA rivals, with more than a few champi- als find Cincoro near them. onships on their resumes. The tilt toward retail is still in sync Cincoro Tequila founders The Cincoro “starting five”—Jeanie Buss with what the CEO and her partners see as of L.A., Wes Edens of Milwaukee, Emilia the most important trend in tequila dove- Reposado ($90), Añejo ($130), and Extra Fazzalari and Wyc Grousbeck of Boston, tailing with Cincoro’s strength. “People love Añejo ($1,600). Then COVID-19 struck. and Michael Jordan of Charlotte—started superior quality,” she explains. “Tequila has their quest over dinner but spent three SUPPORTING & SHIFTING evolved to become a highly sought-after years in development before launching. Not unlike a sports team having to regroup sipping spirit, akin to the finest Cognacs Cincoro—joining the Spanish words “cinco” and change its game plan, Cincoro pivoted, and bourbons. We created 1,000 different (five) and “oro” (gold)—represents the says CEO and cofounder Emilia Fazzalari: expressions to achieve our Cincoro taste pursuit of the gold standard in tequila. The “The closures of the bars and restaurants profile: smooth on the palate, complex and brand snagged a dozen Gold medals in its has been devastating. Our immediate reac- delicious, with an incredibly long finish.” first six months, including Innovation of tion was to find ways to help and give back.” Artisanal methods, judicious blend- the Year and Best Añejo across every price To start, the brand began directing ing, and extended aging help set Cincoro point and brand, and quickly expanded 30% of all proceeds from its own online apart from other tequilas. The Blanco is a to 12 markets with Blanco (SRP $70), store (Shop.Cincoro.com) to the USBG blend of both 100% Weber Blue Highland Emergency Assistance Program. And a and Lowland tequilas, distilled separately #ToastYourTeam social media campaign and then combined; this is unique as most engaged consumers, with Cincoro hon- high-end tequila is either made from High- oring their virtual toasts with relief fund land or Lowland agave. Cincoro also uses contributions up to $100,000. volcanically filtered water and proprietary With the brand still being under a year yeast. Also, critical, at each level, Cincoro old, it was also vital to keep market mo- ages tequilas considerably longer than re- mentum going—shifting emphasis to the quired, adding complexity and length. off-premise. A big boost there came with “As the tequila category grows, we believe the brand’s first ever TV campaign, which Cincoro will be a big growth driver for retail- aired in conjunction with ABC’s showing ers,” says Fazzalari. “As we near our first full of The Last Dance Chicago Bulls docuse- year since the launch, we are excited to be just getting started.” n
ries in key markets. COURTESYPHOTOGRAPHY OF CINCORO
Emilia Fazzalari, cofounder and CEO
BRAND PROFILE
DAMRAK’S DYNAMIC GIN DUO
DISTILLER LUCAS BOLS CRACKS THE ZERO-ABV CEILING WITH DAMRAK ‘VIRGIN 0.0’
BY W. R. TISH
ith a keen eye on the main- TAPPING INTO THE streaming of low/no-alcohol, SOBER CURIOUS MOVEMENT Lucas Bols is splashing into In spite of the market volatility of 2020, the genre with Damrak Virgin the sober curious movement continues to 0.0.W Given its multi-century experience in mature: Nielsen reports that 47% of con- distilling and blending, the Amsterdam- sumers over 21 reduced their alcohol con- based brand owner is uniquely positioned sumption in 2019 while cocktail consump- to create a zero-alcohol “spirit” that can tion is still growing. Damrak is the first traditional gin brand to introduce a stand with its full-proof peers. Lucas Bols USA is ready to seize the non-alcoholic variation in the U.S. Officially launched last Spring, Virgin opportunity. Managing director Brett 0.0 was created with the goal of provid- Dunne notes, “This category is an expan- endar year our Damrak Virgin distribu- ing a “highly innovative and true non-al- sion of our strategy to be the leader in Low tion will mirror that of Damrak Gin to coholic alternative that contains a unique ABV”—the portfolio is already armed with give consumers the opportunity to choose flavor,” Huub van Doorne, CEO Lucas Bols under-20%-ABV Bols liqueurs and Passoã. their drinking occasion.” explains. “It was a natural leap for us to go from With its citrusy profile, Damrak Vir- It is no surprise that a firm in business ‘low’ to ‘no.’” Working with what Dunne gin 0.0 is a perfect partner for naturally since 1575 would take its time perfecting calls “best in class liquid,” the Lucas Bols complex tonic with a slice of orange. (A 3:1 the formula. “Our master distiller decided USA team is eager to promote Virgin 0.0 tonic to Virgin 0.0 ratio with slice of or- to start experimenting with no-alcohol alongside the 80 proof Original. ange is the recommended pour.) As CEO distillation few years ago—when Euro- “We really want to emphasize the Huub van Doorne reasoned when the new pean consumers started to be more and concept of choice for our customers: a 0% ABV product launched, “Consumers more health-conscious and picky about Damrak cocktail can now be made with or can enjoy a gin & tonic anytime anywhere what they eat and drink,” explains Tanya without alcohol,” asserts Cohn. “The tag- without sacrificing the taste.” n Cohn, global brand manager. The key, she line is fitting: ‘Same gin, you choose.’ As adds, is that Virgin 0.0 is driven Damrak is the first global gin brand by the same core botanicals as with this unique value proposi- Damrak Original Gin. tion—with or without alco- Master distiller Piet van hol—we want the ‘duo’ to go Leijenhorst spent two years hand in hand.” perfecting a formula that Americans will be the includes the signature fla- second market to get a taste vor profile—a variety of citrus of Damrak Virgin 0.0. It rolled out in Amsterdam in April. Pre- peels, from Valencia and Curaçao Master distiller Piet van oranges and lemons—that Dam- Leijenhorst worked for sales in the U.S. have been so rak Gin is known for, as well as two years on Virgin 0.0 strong that the first wave of Vir- the original’s lavender, cinna- gin 0.0 were allocated to seven mon, juniper, coriander seed. So Virgin markets beginning in August. The nation- 0.0’s secret is no secret: its kinship is in its al launch comes in October, says Dunne: “We are confident by the end of the cal- botanical DNA. Visually and in citrus-driven flavor profile, Damrak SANTEN COURTESYPHOTOGRAPHY OF KRISTEN VAN Original Gin and Virgin 0.0 share a kinship—except for the alcohol. POS materials will communicate the message ‘same gin, you choose.’
INDUSTRY REPORT
ABOVE: Social Wines' two locations in Boston have stayed open, while also offering delivery and curbside pickup. // BELOW: With less foot traffic, Sarah Pierre at 3 Parks in RETAIL PURCHASING Atlanta is taking advantage of more 10-case drops.
hicles and drivers, and additional insur- ance. Although charging a fee and setting minimums can help recoup some of these IN A NEW ERA expenditures, neither tactic is likely to cover all of the incremental costs, so it’s THE GAME HAS CHANGED. YOUR important that your overall pricing and purchasing strategy ensures robust mar- APPROACH TO PURCHASING, STORING, gins, especially on your top-selling items. AND SELLING NEEDS TO CHANGE, TOO. Buying on deeper deals—taking ad- RETAILERS SHARE THEIR EXPERT TIPS. vantage of a volume discount from your
BY CHRISTY FRANK
very U.S. wine and spirits retailer will agree: The months since March have been wildly volatile. New challenges pop up constantly, the most dramatic being a near overnight E shift to increased online ordering and delivery. Consumer behavior is different, too.
All these changes mean that a retail- Buy Deep for Healthier Margins er’s approach to buying and stocking must Operating an online shop and offering evolve. We polled retailers around the delivery means incurring expenses such country on strategies for managing inven- as web-hosting fees, higher credit card tory in the new normal. processing costs, potential delivery ve- PHOTOGRAPH COURTESY OF SOCIAL WINES / SARAH PIERRE BY KATE BLOHM / SARAH COURTESY BLOHM / COURTESY O'KELLEYPHOTOGRAPH OF SOCIAL OF TRIBECA WINES LEIGH WINE ANN BY / SARAH BEVERLY MERCHANTS PIERRE KATE BY wholesaler—is one way to do this. If your Edmund’s Oast Exchange, says, “This shop has moved to curbside/delivery-only inventory method is also a good tool to service and your sales floor is now func- have less experienced staff really get to tioning as a mini-warehouse, then storage know what’s on the shelf.” space may no longer be a limiting fac- Inventory checks can also be built tor. “Without the need to have a beauti- into other processes throughout the shop. ful shop, I now have more buying power Pierre explains that at 3 Parks, staff bottles and can take advantage of 10-case drops. are now backed out daily rather than This helps absorb the higher fees related monthly, and stock levels are recounted to selling online,” says Sarah Pierre, owner whenever an item is replenished, ensuring of 3 Parks Wine Shop in Atlanta. that fast-moving items are always correct. As on-premise sales have nearly Integrating your point of sale (POS) The cycle counting evaporated in many parts of the country, system with your online shop is vital to inventory method is numerous suppliers are adjusting their keeping your inventory accurate online “a good tool to have price structures, so keep an eye out for and in the store (it also saves time). When less-experienced staff deals. TJ Douglas of Boston’s The Urban Daneen Lewis, who owns New York’s Har- Grape notes that “distributors that didn’t lem Wine Gallery with her husband, Pascal, really get to know offer larger drops are now offering them. developed a downloadable mobile app, she what’s on the shelf.” For those items, I can now offer my cus- spent up-front time with the developer to tomers a better price or run a better mar- ensure “complete synchronicity between – Sarah O’Kelly, gin to cover delivery costs, where every our POS system and digital platforms. This Edmund’s Oast Exchange penny counts.” allowed us to streamline our online order process and made time for us to devote en- Keep an Accurate Inventory— ergy into new marketing initiatives.” It’s Never Mattered More Make sure you fully understand which on a periodic basis. Understanding all of As sales shift online, accurate inventory part of your system maintains the master this will help you choose and install an is critical. If a customer orders an item item records and whether inventory inventory audit plan that’s specifically that isn’t actually in stock, you’ll need to synchronization happens in real time or suited to your shop. In addition to making discuss alternatives. This takes time, and sure your systems are talking to each if a return needs to be issued, that racks other properly, make sure to periodically up additional processing fees and time. check that any state and local taxes are “Since the front door is locked, the shop "People are buying what correctly added to every sale. can be messier, but my inventory needs they know—Sancerre, It’s also worth reviewing the fees to be cleaner than ever,” says Douglas. white Burgundy, rosé, related to credit card processing, which That’s easier said than done. Mitch have a way of creeping up over time. If Ancona, owner of three Ancona’s Wine Oregon Pinot...." your online business has increased, you locations in Connecticut, reports, “Given – Lauren McPhate, can ask your providers for a lower rate. limited time and staff, store-wide Tribeca Wine Merchants physical inventory counts are no longer Upgrade Your Virtual possible. It’s now a never-ending process Selling Experience to try to keep our website stock list as Setting up a new item in your online shop clean as possible.” is likely a more involved process than set- Shops that previously conducted ting it up in your POS system. Writing en- regular store-wide inventory have shifted ticing copy, adding eye-catching photos, to a cycle counting model. At Bay Grape tagging items, and adding them to collec- in Oakland, owner Stevie Stacionis says, tions all takes additional time and focus. “We do a stock reconciliation daily for a Consider shifting an existing salesperson section of the store, say the still rosés, and into this role or hiring someone to do it just keep moving around each day.” Sarah part-time, especially if you’re bringing O’Kelly, general manager at Charleston’s your full inventory online. PHOTOGRAPH COURTESY OF SOCIAL WINES / SARAH PIERRE BY KATE BLOHM / SARAH COURTESY BLOHM / COURTESY O'KELLEYPHOTOGRAPH OF SOCIAL OF TRIBECA WINES LEIGH WINE ANN BY / SARAH BEVERLY MERCHANTS PIERRE KATE BY INDUSTRY REPORT
At my wine retail shop, Copake Wine Hand-selling lesser-known varieties, ABOVE: Domestique in Washington, D.C., ramped up social media activity and fine-tuned their website. // Works, in upstate New York, we have a regions, and styles is difficult to do on- Daneen and Pascal Lewis of Harlem Wine Gallery made checklist that includes all the elements line, but shops that have built their busi- sure their mobile app synchs with store inventory. needed to set up a new item. During down- ness on this sort of selection and service time, team members review a master list have cracked the code. Eric Moorer, direc- of incoming items to get a head start writ- tor of sales and engagement at Washing- ing tasting notes and other selling points. ton, D.C.’s Domestique Wine, says, “We’ve Budget for the Short Term worked even harder on social media and Given sales volatility and ongoing changes Strike the Right Balance on the functionality of our website to to federal, state, and local guidelines, con- Between Comfort and Quirky make sure people have an easy time get- sider budgeting on a shorter time horizon Lauren McPhate at Tribeca Wine Mer- ting the things that they want or find- than in the past: monthly instead of quar- chants in New York reports, “People are ing the wines that we would suggest for terly, or weekly instead of monthly. Keep- buying what they know—Sancerre, white them.” Online shoppers can easily browse ing an eye on trends and inventory levels Burgundy, rosé, Oregon Pinot—so we’re staff picks and curated cases, as well as will ensure you aren’t caught off guard if not selling as much of the fun, geeky stuff navigate such collections as summer reds sales suddenly slow—or ramp up. that we usually can when we run tastings or domestic offerings. O’Kelly at Edmund’s Oast Exchange or have more staff on the shop floor.” Social Wines, with locations in Bos- met the initial surge of panic by purchas- ton and Cambridge, has found creative ing with “a heavy focus on wines falling ways to introduce its customers to new at that magical $20-ish price point on the arrivals. Operations director Eileen El- shelf.” Now that the panic has subsided, she “We began selling sets liott says, “We started marketing ‘sets’ of says, “It’s very difficult to guess consumers’ of wine, making the wines, making the conversation less about buying habits. I am still definitely thinking conversation less about specific growers and more about styles of long and hard on any major purchases, like wines that could be of use in different so- Grand Cru Burgundy, especially with tariffs specific growers and cial situations.” increasing those prices even more.” more about styles.” As hard as it may be to say no, many – Eileen Elliott, Social Wines Clean Up Your Bin Ends shops report delaying, or passing alto- Bin ends are easy to offload in a vis- gether on, expensive allocated items as a ible basket near the cash register in your way to build more flexibility into the bud- shop. It's harder on the virtual shelf. Lily get. Tribeca Wine Merchant’s McPhate Peachin, founder of Dandelion Wine Shop limits her purchases to items in her in Brooklyn, groups “last chance” items regular email offers, increasingly from onto a single page. non-tariffed places. She reports these At Copake Wine Works, we create batches have done well. “I think with people be- of Mystery Bottles, which sell for around ing home and not going out, they’re more $20 each. Customers get a choice of red or adventurous in their drinking, too,” she white and take their chances on getting a says. You have less show-off buying. The bottle that’s worth more than they pay. cat doesn’t care what you’re drinking.” ■ DOMESTIQUE IN DC BY LAUREN SEGAL / DANEEN AND PASCAL STEELE COURTESYDOMESTIQUE STEELE IN LAUREN DC BY HARLEM WINE SEGAL GALLERY AND / DANEEN / EILEEN PASCAL ELLIOTT COURTESY OF SOCIAL WINES Impacted by COVID-19? Search and post jobs for free
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To help you hone your hiring chops, we canvassed human resource managers and recruiters both in and outside the industry to get their pro tips on finding the best person for the job.
Hire in a Recession (If You Can) Periods of economic downturn have his- torically been unparalleled hiring oppor- tunities, says Claudio Fernández-Aráoz, an executive fellow at Harvard Business School. Fernández-Aráoz describes how, after World War II, Hewlett-Packard took advantage of the abundant supply of ex- perienced engineers leaving positions at closing military labs and snapped them up, in spite of a struggling bottom line. “Years later, when asked about the biggest contributor to HP’s success over the years, [HP’s founders] routinely cited their will- ingness to invest in talent no matter the external economic climate,” Fernández- Aráoz explains. The same tactic is true during today’s crisis as well, says Georgette Farkas, HONE YOUR former longtime director of marketing and public relations for Daniel Boulud’s restaurant group. “Four months ago, finding good people—from dishwasher to manager—was the hardest thing about our business!” says Farkas, who ran her own HIRING SKILLS restaurant, Rotisserie Georgette, for seven years before closing it in January. (She is now the culinary ambassador at Great EXPERTS WEIGH IN ON HOW TO Performances Catering.) “This is a good RECRUIT TOP TALENT, AVOID COMMON time for restaurants to be looking, because there are so many great people out there.” HIRING MISTAKES, AND ASK BETTER INTERVIEW QUESTIONS Articulate Your Ideal Candidate Although specifically articulating an ideal BY HANNAH WALLACE candidate may seem obvious, it’s a process many overlook, says Diane Garfield, vice president of human resources at Folio Wine Group. eople are the most essential asset to any business, yet “I compare it to going to the grocery store without a list when you’re starving,” hiring the right person for the right role is one of the most says Garfield. She forces hiring managers difficult skills to master. Even experienced recruiters say that to sit down and talk about what qualities P hiring—part science, part art—requires years of experience, their ideal candidate possesses. First, observation, and study to get it right. think very specifically about who has done GEORGETTE FRANCE TODD / CYNTHIA BY THOMAS BY SCHAUER BILLEAUD FARKAS well in this job in the past. What was her the company, the team usually takes the drive like? What was her curiosity like? candidate out to dinner. “We make sure At Boly:Welch, Portland, Oregon’s they’re polite to the waitstaff, make sure leading staffing and recruiting agency, they don’t overindulge in wine,” says recruiters ask clients to write down what Garfield. She also pays attention to little kind of skills, motivation, experience, and details such as how the candidate treats education add up to a successful fit for the receptionist. “That’s one of the most the role. “If you don’t know what you’re key tells in the process,” she says. looking for, you won’t know when you’ve It’s critical to demand specifics. At found it,” says CEO and cofounder Pat Boly:Welch, recruiters are trained to ask Welch. Like Garfield, Welch also pushes “three-deep questions,” says Welch. In hiring managers to think hard about past other words, don’t allow a candidate to get successes. “Tell me who your superstars away with a generic answer. were in this arena. Let me get to know In pandemic times, it may be difficult what they have in common so I can get you to do in-person interviews, but they another superstar,” says Welch. are vital—especially in the hospitality David Newlin, an executive recruiter “This is a good time industry. “Let us never forget that we need for the wine industry at Newlin Associ- for restaurants to be to connect with people in person,” says ates, gives hiring executives a homework looking, because there Billeaud. “It’s important to feel body-to- assignment. “What are the six to 10 most are so many great body how that chemistry is going to work.” important accomplishments this person Billeaud counsels her restaurant clients to has to deliver on in the first year? If you people out there.” bring a potential sous-chef, for example, don’t do that, you don’t actually know if – Georgette Farkas into the kitchen for a tour. this person is right for the job,” he says. Promote from Within Don’t Rush to Fill the Position (with a Few Exceptions) After 17 years of hiring for such restaurant Wharton management professor Matthew groups as Alain Ducasse, Daniel Boulud, It’s a process that helps “ensure that the Bidwell’s published research found that and Michael Mina, Cynthia Billeaud says candidate will be successful here and that outside hires take two years to perform one of the biggest mistakes she’s made is they can perform the job that needs to be as well as internal hires in the same job. rushing the process. done,” says Porter. Think about it: You don’t have to train “Anytime I went into those meetings an internal hire how to use a whole new Get Them Out of with chefs and VPs, I’d ask, ‘And when inventory system or memorize a new Their Comfort Zone do we need the position filled by?’ The portfolio of wines. answer was always: ‘The position needs For even the most experienced HR managers, it’s nearly impossible, in to be filled yesterday!’” says Billeaud. Cynthia Billeaud Now, as founder of FnB Talents, her own the space of a one-hour interview, to recruiting company, Billeaud finds herself “understand who a person really is,” says persuading hiring managers to slow down. Farkas. Asking unexpected questions can The interview process at E. & J. Gallo help. Catalin Pirvu, a manager who Farkas Winery usually takes anywhere between worked with for many years, would ask 60 and 90 days, says vice president of candidates interviewing for a high-level global human resources Michelle Lewis. chef or head waiter job, “If you could go Similarly at Fetzer, the process can take for dinner anywhere tonight in New York three weeks or more—especially for City, where would you go?” Though it had advanced positions, says Lynnette Porter, nothing to do with their skills as a chef vice president of human resources. For or waiter, it did assess their knowledge of a brand marketing position at Fetzer, in and passion for restaurants. later rounds the candidate has to problem- At Folio, where some positions solve hypothetical business situations. require entertaining clients outside of GEORGETTE FRANCE TODD / CYNTHIA BY THOMAS BY SCHAUER BILLEAUD FARKAS INDUSTRY REPORT
Gallo is one major wine company that promotes internally whenever pos- sible, according to Lewis. “We achieve this through internal postings, robust per- formance assessments, and career path- ing tools,” Lewis reports. The existence of such tools could account for why the Diane Garfield Pat Welch Lynnette Porter, Michelle Lewis company’s average retention rate is so high: 12.5 years. However, promoting internally to the my clients who score low in emotional address these two items, you’ll never catch wrong role can be an expensive mistake. intelligence,” says Newlin. the attention of a top performer or get her “A couple of times, we took a rock-star “So much of what a good recruiter to lift her head up from the busyness of market sales manager and made them does is collect good people,” says Farkas, her current life.” an area sales manager,” says Garfield. (A who hired Cynthia Billeaud at FnB Talents market manager is out in the field, calling to fill restaurant positions. “They may Step Up Your DEI Game on accounts, while an area manager is meet some sous-chef early in her career Having a Diversity, Equity, and Inclusion typically more of a desk job that entails and can tell they have potential. And they (DEI) policy is crucial, but it’s just the setting pricing and programming.) track these people.” beginning. What can you do to actually “Even though it’s the next step in the job make good on hiring a diverse workforce? ladder, the jobs are so different,” and the Proactively Seek Out At Gallo, which has been on Glassdoor’s candidate was the wrong fit. Top Performers Best Places to Work list for the past four Posting on job boards can turn up com- years, all hiring managers are trained on When (and Why) Hiring a pelling candidates, but it’s also important unconscious bias via third-party firms, Recruiter Saves Time and Money to actively seek them out. Performance- according to Lewis. But the company also When you’re looking outside your internal based Hiring is an innovative four-step recruits and advertises at historically Black talent pool, it can pay to bring in a recruiter process for recruiting top performers colleges and universities. In addition, the with expertise in the alcoholic beverage that’s widely used by startups and Fortune company has internal employee resource industry. With 20 years of industry 500 companies, but it hasn’t penetrated groups which encourage networking, experience, John and Julie Chuharski at the wine and spirits industries yet. Pio- support, and career development to Wine & Spirits Recruiting have recruited neered by Lou Adler at the Adler Group, support people of color. for Constellation Brands, Fetzer, and The it is a methodology of best practices that Looking outside the wine and spir- Hess Collection. “So many recruiters don’t takes into consideration the career trajec- its industry can be especially helpful in really go the extra mile to make sure it’s tory and goals of the candidate. Recruit- this arena. Nathalie Rodriguez, head of a good fit,” says Garfield from Folio. “John ers can take the month-long online class talent at Narrativ, a five-year-old tech slows down and really learns who is going (which costs $1,250) to become certified. startup that’s using AI to build a bet- to work well in our culture.” Garfield In 2011, the Adler Group did research ter internet for shoppers, says her team also works with David Newlin at Newlin with LinkedIn to understand what top has a quota of sourcing 150 candidates Associates, who has 18 years of experience performers across many industries did a week, and 30 percent of those need to in the wine industry and has recruited for differently from “B” and “C” players. be non-white and non-male. “A diverse Cakebread Cellars, Crimson Wine Group, “What they found is that top performers team attracts diverse candidates,” says and Duckhorn Wine Company. care about two things before money,” Rodriguez. Rodriguez also advertises job Newlin uses a behavioral assessment explains David Newlin, who was certified openings on Jopwell, which helps com- tool called Drake P3. Unlike the Myers- in Performance-based Hiring in 2013. panies connect with and recruit candi- Briggs survey, the Drake P3 questionnaire According to Newlin, those two concerns dates from underrepresented groups for takes just 15 minutes to fill out, yet it are “What are you going to challenge me jobs and internships. Moreover, Rodri- determines everything from a candidate’s to do during my first year, and how will my guez requires that two employees con- emotional intelligence level to his or her career be in a better place in three to five duct each job interview to reduce un- communication style and motivational years if I take this job instead of staying conscious bias. “It’s a good way to check needs. “I do not present candidates to in my current job?” He adds, “If you don’t each other,” she finds. ■ PAT WELCH BY MAX BY PORTER MASEN / LYNNETTE WELCH COURTESY OF FETZER / MICHELLE LEWIS COURTESY VINEYARDS E. WINERY GALLO & J. PAT Turning inventory. And heads. That’s Proof.
Proof TM BY SOUTHERN GLAZER’S
Visit about.sgproof.com to find out more ANTIETAM SPIRITS A FAMILY LEGACY CONTINUES BY TEDDY DURGIN
ohn Holmes, proprietor of Antietam Spirits in Boonsboro, recently turned the store over to his son, Chase, after running the business since 1972. Holmes had taken over the store from his own father, who founded it (as Ye Olde Spirits Shop in Frederick) in 1960. Along the way, he received lots of good advice from his dad -- advice that he has imparted to hisJ son.
Chiefly? you and your employees are watching TV. Holmes does indeed still put in hours "Number one," he replied during Bars are different. They have to have TVs at Antietam Spirits. In fact, he's worked a recent interview with the Beverage for their customers. But stores like Antie- more since the COVID-19 crisis took hold Journal, "you have to have product that tam? TVs are SO not necessary." back in March. "Lucky for us," he said, people want. Today's customers want to Other than that, Holmes says the rest "our business was up considerably in the know their choice is going to be there. of the advice he's given and been given very beginning, probably 35 to 40 per- They want to get in and get out. If people over the years is really just "common- cent. So, yeah, I had to go back to work! come in too many times and can't find sense stuff." Things like "the customer Because with that kind of an increase, it what they want, they're not coming back. is always right" (although he added with had to be all hands on deck. You can't Also, you cannot have enough personal a small chuckle "for the most part, they hire people and train them to do what service for people! This is not a high- are") and greet people when they come we've done for so many years. So, we profit business. You have to do volume to in the store. He explained, "My dad would started working extra hours. We paid our make real money." tell me, 'You really need to acknowledge employees bonus money for coming in But, in Holmes' opinion, even more your customers when they come in the and working every shift. It's slowed down important than those two pieces of advice door for a number of reasons.' It lets them a bit, but we're still running probably 20 has been … do NOT have a television in know that YOU know they're there. You to 25 percent ahead." the store! "There's always something to should also carry orders out for people It helps that Antietam Spirits draws do," Holmes stated, "and you tend to who need such assistance. We really go from a wide geographic area and attracts not see your customers come in when overboard with that." several customer demographics. Holmes
34 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com says the business has seen a "fair amount of growth" in sales to Millennials. "But there's some real old money out there, too," he remarked. "So, a mixed bag. We're drawing people from out of West Virginia, because we're not far from Shepherdstown. We're also seeing customers from Pennsylvania and the Waynesboro area. We're drawing from a pretty big area, and I think it's be- cause of our selection." Chase is now doing all of the buying, and his dad praised the younger Holmes for his knowledge of wine and craft beers ("a segment that has gotten huge for us"), in particular. The store also boasts a fairly large selection of bourbons, Scotches, Irish whiskeys, tequilas, and vodkas. Thinking back over his years, Holmes remarked, "The big- gest change has been in how you buy -- quantity discounts and that kind of stuff. Years ago, everybody paid the same price for a bottle of wine. It didn't matter what you bought. That was a huge Antietam Spirits' Chase Holmes, third generation beverage alcohol porveyor, change in this business." with his father John, second generation beverage alcohol proveyor; proudly serving their community.
At the same time, one of the constants over the years has been the Holmes family's support of the Maryland State Licensed Beverage Association (MSLBA) and vice versa. His wife, Evelyn, currently serves as the MSLBA Washington County Director, for instance. Holmes concluded, "The unfortunate thing is a lot of people just don't understand what we do as an association. MSLBA does a LOT to help keep big-box stores out of Maryland. Those stores, if they sold beer and wine, would probably put 60 percent of our businesses out of business! Maybe more. Most of our stores work very hard to keep prices reasonable, to not sell to minors, and so forth. The association has had a lot to do in keeping us strong. And we are strong!" n
MSLBA New Logos 050703.qxd 5/10/2003 7:50 AM Page 1
Is Your Establishment a Member of the Maryland State Licensed Beverage Association (MSLBA)?
MSLBAIs Your— EstablishmentRepresenting Alcohol a Member Beverage ofLicensees the since 1950 Message from John Holmes of Antietam Spirits: MarylandOne of State Many Licensed Achievements Beverage - "MSLBA Association has kept the playing (MSLBA)? field even " for independent“Most of our alcoholstores work beverage very hard retailers to keep by prices repeatedly reasonable, defeating to not sellchain to minors,store legislation and so forth. The MSLBA has had a lot to do in keeping us strong. And we are strong!" MSLBAMSLBA is— theRepresenting multicultural, go Alcohol-to organization Beverage for Maryland Licensees retail sincealcohol 1950beverage industry issues. No matter how proficient you are at the operations and management of your business, many factors influencing MSLBA is the multicultural,your success goare- tooutside organization your direct for Marylandcontrol. Your retail best alcohol chance beverage for competently industry and issues. successfully No matter dealing with how proficient youexternal are at forcesthe operations such as legislation,and management regulation, of your suppliers, business, enforcement many factors agencies influencing and prohibition your success efforts, is by are outside your joiningdirect control.with other Your retailers best for chance reputable for competentlyrepresentation and through successfully MSLBA. dealing with external forces such as legislation , regulation, suppliers, enforcement agencies and prohibition efforts, is by joining with other retailers for reputable representationContact through MSLBA. MSLBA for Membership Information:
Phone:Contact (410) MSLBA 871-1377 for• FAX: Membership (410) 871-2545 Information: • E-Mail: [email protected]
Phone: (410)Please 871 provide-1377 the • following: FAX: (410) 871-2545 • E-Mail: [email protected]
Please provide theName following: of County or City Alcohol Licensing Board for Your Establishment: ______
Name of County Youror City Name: Alcohol ______Licensing Board for Your Establishment:______Phone: ______( ) ______
Business Name: ______Your Name: ______Phone: ( ) ______
Business Physical Address: ______Business Name: ______
Business Physical Address: ______
CANS: WHAT‘S NEW
QUARANTINE KITSCH oca-Cola announced in late July that it is getting into the Hard Seltzer category with Topo Chico hard seltzer. It launches in STRIKES CANS Taking full advantage of cans’ ability Latin America this year, will reach the U.S. market in 2021. In C to pivot their packaging, Five Drinks the meantime, there is plenty action in the aluminum arena. Co. entered the New York metro market and promptly added a limited- edition, $14, 14-can “Quarantine Pack,” conveniently allotting one can per day of an o icial quarantine period. The five expressions—Gin & Tonic, Margarita, Paloma, Moscow Mule, Mojito, and Watermelon Vodka Soda—are each made with no more than five all-natural COLLISION OF TRENDS: ingredients; 200ml, CANS + HARD SELTZER + KOMBUCHA 5.9% to 11% ABV. Flying Embers, known for hard kombuchas since 2017, is adding bubbles to become “the world’s first probiotic-powered hard seltzer with antioxidants and all USDA organic ingredients.” It’s a ‘PRESS’ HONES ITS CULINARY EDGE formidable claim in a category already marked by “better for your” When it comes to craft hard seltzer, marketing angles. And latching on to the tradition of extreme flavors, the quest for edgy new flavors is alive Flying Embers Hard Seltzer comes in a pair of variety six-packs, and well. Press Premium Alcohol the Tropicals: Sweet & Heat, with flavors like Guava Jalapeño; Seltzer, now available nationally, and Botanicals: Fruit & Flora (Clementine Hibiscus, et al.) has introduced Pineapple Basil and Lingonberry Elderflower (110 calories, 4% ABV). Six-packs (12oz, SRP $9.99) are out now; later in 2020 both will be included in a new variety pack alongside Pear Chamomile and Apple Cinnamon. Press has nine flavors in all.
CIDER CANS GET SKINNYINSIDE, THAT IS Cider is no stranger to aluminum, but Sweden’s Rekorderlig is pulling a page from the hard seltzer book, slashing the sugar by 70% across its entire line of five flavors. Checking in at a seltzer-like 110 calories and 4.5% ABV, the gluten-free, lightly carbonated line comes in Strawberry-Lime, Pear, Passionfruit, Wild Berries, and Spiced Apple. DASHFIRE AIMS FOR THE POTENT END OF RTD SRP $9.99/four-pack (11.2oz). Vision Wine & Spirits, a division of Martignetti Companies, has spread Dashfire six-packs (100ml) to 14 markets now. Dashfire is a family-owned bitters and cocktail company based out of Minnetonka, Minnesota. The RTD cocktail line features six high-proof, complex cocktails, accented by Dashfire-made extracts and bitters: Bourbon Old Fashioned; Elderflower Martinez; Fig & Cascara Manhattan; Lemon & Lavender Martini; Pomegranate El Presidente; and Chai White Russian. ABV ranges from 17% to 38%; SRP $6.99 each.
36 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com
CANS: WHAT‘S NEW
+68% CANNED WINE: past year AN ACCELERATION SITUATION Nielsen reports that in just eight years, from 2012 to 2020, sales of canned wine in the U.S. grew from $2 million in sales to $183.6 million. And canned wine for the year ending July 11, 2020 was up 68 percent over the prior 52 weeks.
THE FINNISH ‘LONG DRINK’ ADDS EXPRESSIONS The Long Drink, a beloved beverage in Finland since the 1950s, continues to extend its reach in America. Straddling the realms of seltzer and RTDs, the Finnish “long drink” is essentially a citrus soda with a liquor kick, canned at 5.5% ABV. Now joining the original: BARTENDERS CAN CAN, TOO Cranberry (5.5% ABV) and Zero Sugar (5.0% ABV, 99 calories. All Julie Reiner (Clover Club, Leyenda) and Clover Club’s beverage varieties $14.99/six-pack (12oz). director, Tom Macy, have created Social Hour, a line of ready-to- drink canned cocktails inspired by the duo’s favorite recipes and made locally with spirits from New York Distilling Company. Social Hour kicks o in New York and New Jersey with: Gin & Tonic (Perry’s Tot Navy Strength Gin and proprietary tonic, 11.5% ABV); Whiskey Mule (Ragtime Rye with spicy, citrus-spiked ginger beer, 10.5% ABV); and Pacific Spritz, an aperitivo-style cocktail with 8% ABV and a hint of grapefruit. SRP $19.95/four-pack (250ml).
FIESTASIZED MARGARITA BARRELS INTO MARKET There are cans, and there are CANS. Chicago-based Cocktail Courier’s Party Can Triple Spice Margarita o ers 12 full-sized, ready-to-drink margaritas in one resealable (1.75L) can. Made with 100% Blue Weber agave tequila, premium orange liqueur, fresh lime juice, and a triple spice mix of real ginger, cinnamon, and chili pepper, the Party Can promises to take the hassle THE GREEN MONSTER GETS ITS DRINK of searching out As 2020 Major League Baseball resumed in July, Boston’s Fenway ingredients. Plus, Park was closed, but fans could still toast Goslings Rum’s 10th year as no prep: simply O icial Rum of the Red Sox with a Gosling’s Dark ‘n Stormy ready- chill, shake and to-drink canned cocktail, designed to evoke Fenway Park’s famous left serve. SRP $29.99, field wall, known as the Green Monster. The four-packs (12 oz cans; 12.5% ABV. 7% ABV) retail for $10.99, in MA and RI.
38 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com Greenmount Station Black Forest Tap House Clear Spring Liquors Hampstead, MD Fallston, MD Clear Spring, MD
On and Off Premise Establishments are ensuring their customers know how important their safety and health is by installing ActivePure Technology within their Businesses.
MADE IN MARYLAND
NEWS AND HAPPENINGS IN AND AROUND MARYLAND'S BREWERIES, DISTILLERIES AND WINERIES
Brewers Association of Maryland Maryland Distillers Guild
Twenty Maryland's breweries have col- Distilleries throughout Maryland re- laborated in an effort called "Black is sponded to the huge demand for hand Beautiful." Participants include Astro sanitizer following the response to COV- Lab Brewing, The Brookeville Beer Farm, ID-19. As supplies of hand sanitizer have Cushwa Brewing Co., Elder Pine Brewing risen, Maryland's distilleries are returning & Blending Co., Heavy Seas Beer, Hyste- to the production of spirits. ria Brewing, Idiom Brewing Co., Jailbreak One Maryland distillery, McClintock Dis- Brewing Company, Jug Bridge Brewery, tilling, joined with Idiom Brewing Co. to Mano Negra Beer Co., Midnight Run release a collaboration "Black is Beauti- Brewing, Milkhouse Brewery, Mobtown ful" spirit, distilled from the first batch of Brewing Company, Monument City Brew- Idiom's stout beer. Learn more about the ing, Saints Row Brewing, Silver Branch Black is Beautiful project at blackisbeau- Brewing, Smoketown Brewing Creekside, tiful.beer. Smoketown Brewing Station, Streetcar 82 Brewing, and Union Craft Brewing. More information about Black is Beautiful can Maryland Wineries Association be found at blackisbeautiful.beer. There has also been an effort to support Members of the Maryland Wineries Asso- the state's beer trade association, the ciation are reporting that the 2020 grow- Brewers Association of Maryland (BAM). ing season is likely to result in a great True Respite Brewing and Smoketown crop. As winemakers throughout the Brewing Station each released beers that state prepare for harvest, many tasting raised funds to offset recent revenue rooms are adopting COVID-19 guidelines losses by the association. for tastings and service. Please check with your favorite wineries for full details COVID BUSTER Idiom Brewing Co. and The Uncapped about how they are currently operating. PRICING Podcast then joined forces to introduce 1 CS-$80 / 3.33 BOTTLE "Brew for BAM." Many of these canned A full list of winery members of the Mary- offerings are available for distribution 3 CS-$70.50 / 2.94 BOTTLE land Wineries Association can be located and participating breweries can be found at marylandwine.com. Ask your OPICI rep for details: at brewforbam.beer. 800.562.3771 For more information visit marylandbeer. Case of 24-200 ml 7% ABV org.
40 BEVERAGE JOURNAL September 2020 www.BeverageJournalInc.com