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FEATURES DEPARTMENTS 36 BRAND PROFILE: 10 02 Why E. & J. Gallo’s High AAPI DRINKS PUB PAGE Noon brand soars. INNOVATORS Temporary De-Regulations Twelve leaders shaping the and Permanent Policies. 38 industry and opening doors for more AAPI professionals. BRAND PROFILE: New presentation and Sicilia 04 DOC designation sets Corvo 24 LEGISLATIVE UPDATE Wine's new course. WHICH ROSÉS MSLBA's Report on the WILL SUCCEED? 2021 Legislative Session in The category is booming but Maryland 44 it’s more crowded than ever. BRAND PROFILE: COVER CREDIT: Which brands will emerge 32 Responsibility.org marks strongest? 30 years reducing unsafe TOP: Ed Marzewski by Reu- BRAND PROFILE: and illegal behavior. ben Kincaid / Joanie Kwok 40 The Magic of Espanita courtesy of ABInBev / Sharon WHAT RICE CAN DO Packaging, transparency, and Leung & Caer Maiko by Sam Rice whiskies are showing price make the difference. 50 McCracken MIDDLE: Maya & signs of growth. PROPRIETOR PROFILE: Naoko Dalla Valle by Jimmy Freeland Wine & Spirits ... Hayes / Carol Pak courtesy 34 of Makku / Jhonel Faelnar by 46 Fisher Reels 'em In. BRAND PROFILE: Mike Rush BOTTOM: Ran IS TROUSSEAU’S Duan courtesy of Ran Duan FUTURE IN AMERICA? Oxford Landing repackages to highlight green 54 / Paula de Pano by Daniel A Jura native red grape is commitment. Turbert / Thanh Nam Vo Duy finding a new home in cool- NEW PRODUCTS & PROMOTIONS by Brent Herrig / Krista Farrell climate U.S. vineyards. by Dale Clark

VOLUME83NUMBER05 May 2021 BEVERAGE JOURNAL 1 PUB Maryland l Washington, DC PAGE

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TEMPORARY DE-REGULATIONS prohibit vertical integration of alcohol sold BEVERAGE JOURNAL, INC. President / Publisher Stephen Patten AND PERMANENT POLICIES to consumers. It is an important concept [email protected] 410.796.5455 As I write this, Maryland’s General assem- developed post-Prohibition. The three-tier bly has just adjourned its annual legislative system is a proven regulatory system that Board of Directors Lee W. Murray Thomas W. Murray session. There is little doubt that Maryland’s monitors licensing, sales, and compliance lawmakers will again have impacted how we with liquor laws; provides equal access for all Information Technology Peter Williams Director [email protected] live our lives and run our businesses here in manufacturers to the marketplace--promoting

“ahem” The Free State. Their actions impos- competition; delivers variety for consum- EDITORIAL ing new controls or rescinding old ones will ers; and prevents the monopolization of the Senior Editor Kristen Bieler [email protected] be embraced by some and decried by others. beverage alcohol industry. According to Patrick Maroney, author of Managing Editor W. R. Tish The legislative fallout from the executive [email protected] branch’s response to covid-19 will take some Crisis De-Regulations: Should They Stay or Contributing Editors Alia Akkam, Arielle Albert, time to parse. I fear the crisis caused by the Should They Go?, “Changing alcohol regula- Keven Danow, Edward Durgin tion in one area inevitably creates conse- David Lincoln Ross, restrictions on individual liberty will propel Ed McCarthy, Jack Robertiello the same government that caused the need quences in others, and short-term fixes can for temprary de-regulation to permanently cause long-lasting damage,” ART & DESIGN Creative Director Larry Lee change industry safeguards without under- Maroney states, "The crisis of covid-19 [email protected] standing the basis and purpose of the original ought not be a catalyst to permanently Senior Designer Jeff Tsui [email protected] policies. change time-tested laws, regulations, and

Maryland, along with several other states, programs, which promote the health and TECHNOLOGY & WEB had loosened regulatory enforcement on safety of consumers as well as positive com- eCommerce Director Ian Griffith petition within the marketplace. An emer- [email protected] key alcohol laws as an emergency effort to eCommerce Managers Karli Del Rossi, Evan Berube ease the financial hardship being felt by the gency related to a health pandemic is no time Online Web Programming Vali Balescu on-premise side of the industry. The financial to shoehorn major changes into the proven PRINT & PRODUCTION effect of the capacity limits put upon restau- system of state alcohol regulation.” Print Services Manager Lee Stringham rants and bars will be felt for years. We should all keep a sharp eye on what [email protected] 410.519.7034 The concept of temporary de-regulation changes the session has brought to Mary- makes sense since some businesses would land’s beverage alcohol industry. These ADVERTISING & MARKETING have closed permanently without the as- ‘temporary’ de-regulations have saved many MD & DC Advertising Sales Stephen Patten businesses, and no one would fault a restau- [email protected] sistance. The National Restaurant Association 410.796.5455 estimates that up to one-third of restaurants rant or bar owner for supporting a continu- National Advertising Sales Jody Slone-Spitalnik and one-fourth of bars have permanently ance of that which saved their livelihood. [email protected] 212.571.3232 closed due to capacity-limiting executive or- However, there are those that support a ders. Without the loosening of these regula- radical overhaul to beverage alcohol laws and tions (along with other assistance like federal, the three-tier system; they are also in support state and local subsidies), how many more of these de-regulations, but to what end? on-premise businesses would have been lost? Please check out the Maryland State Li- POSTMASTER: Send address changes to THE BEVERAGE JOURNAL, INC. As capacity limits are slowly being lifted, censed Beverage Associations's (MSLBA) Re- P.O. Box 159, Hampstead, MD 21074-0159 the question is, “should these temporary port on the 2021 General Assembly Session on page 4. Steven Wise, MSLBA Lobbyist and The Maryland Beverage Journal, the Washington, DC Beverage Journal and the de-regulations be made permanent?” The Delaware Beverage Journal are registered trademarks of Beverage Journal, Inc. next question needs to be, “And what would General Counsel offeres a synopsis of major All rights reserved. alcohol legislation from the 2021 session. n Periodicals postage paid at Baltimore, MD and additional the long-term affects on the beverage alcohol mailing offices. Subscription rates: MD edition; 1 year $45.00 plus tax, 2 years industry be if they become permanent?” $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 The three-tier system is designed to PUBLISHER plus tax, 2 years $60.00 plus tax, 3 years $83.00 plus tax, FedEx Ground delivery $85.00 plus tax per year per edition, single copies $5.00 plus tax. 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 2021 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 May 2021 www.BeverageJournalInc.com BeverageJournalInc.com

LEGISLATIVE UPDATE

BY J. STEVEN WISE, ESQ. MSLBA Lobbyist and Legal Counsel

Maryland State Licensed Beverage Association REPORT ON THE 2021 GENERAL ASSEMBLY SESSION

INTRODUCTION case counts among the public slowed, meetings of the full House and Whoever said that the 2021 Session of the Maryland General Senate increased. Assembly would be narrowly focused on a few issues because of With the State House and legislative buildings closed to the the COVID pandemic could not have been more wrong. In fact, the public, there were few face-to-face discussions with legislators, posing pandemic had very little effect on the number of bills or subject mat- challenges for those of us who ply our trade in the halls of the Legisla- ters that the Legislature took on. From the budget, to healthcare, to ture and for citizens who hoped to impact the outcome of legislation police reform, and hundreds of other subjects, legislators considered by paying a visit to Annapolis. Testimony on bills was taken by Zoom, 2,359 bills and resolutions, compared with 2,497 bills and resolutions a term unknown to many just 12 months ago. This was convenient during the 2020 Session. They remained in Session for the full 90 for those who would normally have to travel long distances to testify, days, unlike 2020 when their work was cut short due to the onset of but it lacked the advantage of being able to fully observe legisla- the pandemic. The annual meeting began at noon on Wednesday, tor’s reactions to what was being said. Voting sessions of commit- January 10th and concluded at midnight on Monday, April 12th. tees, normally not public, were also on Zoom, a change that may be While the pandemic did not affect the volume of bills, it profound- permanent. ly changed the legislative process, possibly permanently in some MAJOR ALCOHOL ISSUES ways. Pre-filing of bills was encouraged in case the Session was again cut short. This also allowed bill hearings to begin the day after Ses- In over 20 years of representing MSLBA, I believe that this was sion began, rather than waiting until February as is usually the case. one of the most successful sessions we have ever had. We defeated While the committees held virtual bill hearings, the full 141-member legislation that was bad for the industry, passed legislation that will House and 47-member Senate met sparingly to reduce covid-19 help the industry—particularly those most hurt by the pandemic, exposure. Once the entire Assembly was vaccinated, and covid-19 strengthened our ties with other industry groups like the Restaurant

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Association of Maryland (RAM) and the Maryland Beer Wholesalers Association, (MBWA) and traded on the relationships of our members with legislators. In addition, the guidance of MSLBA Legislative Co-Chairs Jack Mi- lani and David Marberger, as well as Executive Director Jane Springer all culminated in great outcomes, as set out below.

HOUSE BILL 12/ SENATE BILL 205 Alcohol Beverages--Sale or Delivery for HOUSE BILL 1232/SENATE BILL 821 Off-Premises Consumption (PASSED) Alcohol Beverages—Manufacturer’s Licenses With the closure of bars and restaurants at the onset of the pan- and Off-Site Permits (PASSED) demic last spring, Governor Hogan issued an Executive Order giving Like the carry-out legislation above, part of this bill resulted from them the ability to sell alcohol for carry-out and delivery, hoping this Governor Hogan’s Order on alcohol delivery. He permitted manufac- would help keep some businesses alive. As the year progressed, our turers (breweries, wineries, and distilleries) to both deliver and ship al- on-premise members became concerned whether the Order would cohol. The bill also included some changes to manufacturers’ off-site remain intact long enough for them to truly recover. So MSLBA went privileges which were part of past legislation that did not pass. to work with the RAM to draft legislation that would continue carry-out MSLBA raised objections to this bill because allowing direct ship- and delivery until after the Order might expire. ment of alcohol by manufacturers in Maryland requires that out-of- This joint effort began by working with Delegate Courtney Watson state manufacturers be given the same privilege under the Supreme from Howard County, the bill’s House sponsor, and Senator Shelly Het- Court’s decision in Granholm v. Heald, 544 U.S. 460 (2005). In short, tleman from Baltimore County, the Senate sponsor. We collaborated every one of the thousands of manufacturers in the country could ship on draft legislation and then listened to the enforcement concerns of directly to customers here, bypassing Maryland’s locally owned whole- local liquor boards, which we heard from almost the minute the Order salers and retailers. We also objected because there is no underage was issued. We also listened to our off-premise members, who were enforcement with direct-to-consumer deliveries like there is with brick- concerned that some on-premise accounts may try to be become and-mortar sales. package stores when given this authority. The General Assembly adopted this legislation, but hearing our After hearings, voting session and conference committees that concerns, sunset the law in December of 2022, meaning it will be ran nearly the full 90 days, the bills as passed require that local liquor revisited next session. While MSLBA understands first-hand the diffi- boards opt-into the legislation for it to remain effective in their juris- culties the pandemic has brought to bear on businesses and the need diction beyond the duration of the Order. If the local board opts-in, for some temporary measures, we do not support opening direct ship- bars and restaurants which had no off-premise privileges prior to the ment beyond this temporary period. Order being issued will be allowed to sell alcohol for carry-out and delivery. Those bars and restaurants which already had off-premise HOUSE BILL 996/SENATE BILL 763 retain that same authority but can now also sell mixed drinks under Class A Retail Grocery Establishments (Healthy the legislation. However, licensees must receive written authorization Food Accountability Act of 2021) (FAILED) from their local liquor board first. Carry-out and delivery alcohol must These bills were presented as bills that would help solve the “food be: desert” problem found in some of Maryland’s jurisdictions, where • Served with prepared food; there is a shortage of grocery stores and supermarkets serving health- • In sealed or closed containers; ier foods. The argument was made that beer and wine licenses were • If delivered, by an employee who is 21 or older who necessary to entice supermarkets into these food deserts. In fact, the is alcohol awareness trained; and legislation reached far beyond that, allowing supermarkets and chain • Sold or delivered by 11 pm. stores to obtain licenses in any priority funding area, which includes Additionally, local boards have the power to limit the amounts of every municipality and population center in Maryland, all areas inside alcohol that can be permitted for carry-out or delivery, addressing the both beltways, and others. concerns of existing off-premise licensees that some on-premise ac- MSLBA knew these bills were coming and was prepared to strong- counts would become package stores. Also, the legislation sunsets in ly oppose them. Martha McKenna and Kate Coleman with McKenna June of 2023 unless extended by the Legislature. Media were immensely helpful in our public relations efforts, garner- This bill was a huge effort by MSBLA and RAM, and we appreci- ing petition signatures, coordinating social media, and working with ate their work and partnership in passing it, particularly that of Melvin other groups such as the public health community. The latter proved Thompson, RAM’s Vice President of Government Affairs. invaluable, with two public health experts testifying at the bill hearings that alcohol was no way to solve the problem of food deserts. MSLBA

6 BEVERAGE JOURNAL May 2021 www.BeverageJournalInc.com

LEGISLATIVE UPDATE

members from across the State also provided excellent testimony. These included: Jack Milani--MSLBA (Balt Co), Tom Yates--Petite Cellars (Howard), Kim Lawson--FishPaws (AA Co), David Marberger— Bay Ridge Wine and Spirits (AA Co), Jimmy Spiropolous—(Prince George’s Co), , Aashish Parikh—(Carroll Co), Blaise Miller—(Prince George’s Co), Stuart Doriss--Fairgrounds Discount Beverages—(Balt Co.). We were also aided by MBWA representatives Nick Manis and Dan Hoose of Bob Hall Distributors. The House Economic Matters Committee overwhelmingly dis- favored the House bill, to the point that it was withdrawn instead of changes to these laws until those cases are decided. Otherwise, we being voted down. The Senate bill never came up for a vote. This bill could unintentionally open Maryland up to a lawsuit. will be back in 2022. HOUSE BILL 463/SENATE BILL 172 HOUSE BILL 625 MD Health Equity Resources Act Prince George’s County-Alcohol Density Zones (Alcohol Tax Increase) (AMENDED AND PASSED) and Licenses (FAILED) This legislation established a program that would address health Similar to HB 996 above, this bill was presented as allowing disparities in the State. MSLBA took no issue with the program but grocery stores to locate in food deserts, but again was far broader opposed funding it through an increase in the alcohol sales tax from than that. It attempted to take licenses out of Alcohol Density Zones, the current 9% to 10%. When the legislation was first publicly an- where there were already too many licenses and allow them to be nounced in September of 2020, MSLBA coordinated a joint state- moved to food deserts. However, these areas proved to be one and ment in opposition to the increase from MSLBA, MBWA, RAM, and the same, meaning the license concentration was not being reduced Maryland’s manufacturers. This no doubt helped achieve the end at all, the owners were just changing. Despite being passed over- result, where the Assembly found an alternative funding source for the whelmingly by the Prince George’s House Delegation with the strong program. support of the County Executive, the House Economic Matters Com- mittee signaled that the bill would not pass in this form, just as HB HOUSE BILL 422/SENATE BILL 285 996 did not. Recognizing this, the proponents amended the bill down Minority Participation in the to simply allow license transfers across alcoholic beverage districts Beverage Alcohol Industry (FAILED) in the county, something not currently allowed. Grocery stores and This legislation was supported by MSLBA and other members supermarkets were stricken from the legislation. of the industry. It would study the participation by minorities in all Our members from Prince George’s, most notably Blaise Miller (BK three tiers of the industry and generate a report back to the General Millers), Jimmy Spiropolous (Town Center Market), Marshele Burgess Assembly by Jan. 1, 2022. Prior to this Session, MSLBA proactively (Rips), Jaskinder Gill (Party Time), and Dinesh Patel (Branch Ave. Li- reached out to supporters of the bill over the summer and fall of 2020, quors), all worked very hard to help defeat this legislation as proposed including Delegate Darryl Barnes, Delegate Ben Brooks, and Senator and should be commended for their efforts for a second year in a row Charles Sydnor, to offer the Association’s assistance in helping minori- on this issue. Some members also banded together to hire lobbyist ties enter the business. That offer remains. Bruce Bereano (at my suggestion) to assist, and this proved invaluable HOUSE BILL 553 as well. State Lottery Tickets—Prohibition on HOUSE BILL 617 Internet Sales—Repeal (FAILED) Prince George’s—Licenses for Supermarkets This bill would have repealed the existing prohibition on the sale (WITHDRAWN) of lottery tickets by way of the internet. As with other bills like direct This bill was more of a direct “supermarket” bill than HB 625 shipment and delivery, this bill was introduced in the name of conve- above, allowing 20+ beer and wine licenses to be issued to supermar- nience for the consumer. MSLBA pushed back, noting the impact this kets. It was withdrawn by Delegate Wanika Fisher before any vote. would have on brick-and-mortar locations.

HOUSE BILL 994 SOME WORDS OF WISDOM Alcohol Beverages-Retail Delivery--Class A While we celebrate the end of the 2021 Session and our success, License Holders (WITHDRAWN) these outcomes are the product of the efforts of the active members This bill would have allowed Class A licensees to deliver outside of of the MSLBA. If you are a member of the MSLBA, consider becom- the jurisdiction in which they are licensed. MSLBA opposed the leg- ing an acitivist and engage with your legislators. If you are not a islation, because there are many pending legal challenges in federal member, please consider joining ... your livelihood may depend on it. courts about retailer shipping and we are concerned about making n

8 BEVERAGE JOURNAL May 2021 www.BeverageJournalInc.com

AAPI DRINKS INNOVATORS

THESE TWELVE LEADERS ARE SHAPING THE BEVERAGE ALCOHOL INDUSTRY WHILE TRAILBLAZING MORE OPPORTUNITIES FOR AAPI PROFESSIONALS

BY CAROLINE SHIN

he overwhelmingly white image of alcohol the organization); and Hae Un Lee, who in 1981 culture eclipses the work of Asian Americans opened a small liquor shop in Las Vegas and grew and Pacific Islanders whose influence rings it into the largest alcohol retailer in Nevada—Lee’s through all three tiers of the system. Discount Liquor. TWe have our stars: The recently retired But beyond these established names, we’re Annette Alvarez-Peters, who moved markets shining our light on a new class of AAPI innovators— from the helm of a $2 billion wine program at and their latest innovations. Located across the U.S., Costco; Alpana Singh, the youngest American these 12 drinks professionals are brand creators, woman and only South Asian to achieve the rank bamboo ceiling breakers, and culture ambassadors, of Master Sommelier (which she renounced in all of them walking uncharted territory as the only 2020 in light of sexual harassment allegations in one, or one of a few, who look like them in the room. CAER AND SAM SHARON BY MCCRACKEN / THANH DUY NAM VO BRENT BY HERRIG PHOTOGRAPHY CELEBRATING ASIAN CULTURE THROUGH COCKTAIL POP-UPS

CAER MAIKO AND SHARON LEUNG, CO-CREATORS, DAIJOUBU, AUSTIN, TEXAS

Until bartenders Caer Maiko and Sharon Leung joined forces in 2019, Asian-inspired cocktails in Austin were defined by the overuse of lychee. But at their Daijoubu pop-ups (meaning “it’s fine” in Japanese), the veteran bartenders can finally dig into their roots, using childhood ingredients in their inventive concoctions. The Tapioca Express—aged rum, Earl Grey tea cream, homemade “IT GAVE ME THIS MOMENT OF, Italicus bergamot liqueur-infused boba—and Milk and Hunnay shots—Yakult, vodka, sake, and honeydew melon served inside ‘OH, YES, YOU FEEL LIKE YOU Yakult cups—have been surefire hits. BELONG. I FEEL LIKE I BELONG." A group of Asian guests “saw me pour the shot into a Yakult das at a restaurant or a cup, and all of them gasped. They were like, ‘This is my childhood, collaborative state-wide and now you made it into an alcoholic beverage,’ and it gave me tour in their fire engine-red “Bruce the Daijoubus” (named after this moment of, ‘Oh, yes, you feel like you belong. I feel like I be- Bruce Lee) cocktail truck with Indian-, Vietnamese-, and Korean- long,’” recounts Maiko. American bartenders. They’re currently saving up for a nation- The pop-ups present a fun and holistic way of celebrating wide tour in 2022. Asian culture and community. Leung and Maiko, who studied and Guests can feel good about themselves, too. Japanese-Ameri- taught at the School of the Museum of Fine Arts in Boston, are can Maiko and Chinese-American Leung have donated $13,000 of masters at taking over a space and creating a vibe whether it’s a their pop-up revenue to AAPI nonprofits like Chinatown Commu- dance party with fifteen different bamboo plants with giant pan- nity Development Center and Asian Americans Advancing Justice.

PAVING THE WAY FOR Asian customs of respecting one’s elders, speaking only when spoken to, and hav- FUTURE AAPI LEADERS ing a shut-up-and-work mindset. That’s why he co-founded the Asian THANH NAM VO DUY, VICE PRESIDENT, COMMERCIAL Employee Resource Group (ERG) in 2020 DEVELOPMENT, MOËT HENNESSY at Moët Hennessy USA. “None of us could USA look up to a VP who looked like us, and we had similar stories of how to speak up Sixteen years into his career at Moët in meetings and how to advance our ca- Hennessy USA, Thanh Nam Vo Duy is reer,” says Vo Duy. At the ERG, “you talk now leading a team of over 200 brand about those issues with people you can specialists, ambassadors, influencers, relate to culturally.” and merchandisers, which he grew from The ERG also provides mentorship a third of its size. His trajectory is proof opportunities, speaker series and cel- of his leadership skills—double-digit ebration of cultural holidays. “I dream sales growth turnaround for Hennessy, of a world where there's more diversity the launch of Hennessy Black, which at the top,” says Vo Duy. “It happens by quickly topped sales projections. Yet he us, the people who are in the ERG, doing recognizes his path is one not often ex- everything we can to become the people perienced by many Asian Americans. on the top.” Vo Duy admits that “not having a mentor, a role model” particularly stung. “NONE OF US COULD LOOK UP TO A VP WHO LOOKED LIKE A Vietnamese immigrant by way of France, he had to learn to adapt to Amer- US, AND WE HAD SIMILAR STORIES OF HOW TO SPEAK UP ican culture and “speak up,” countering IN MEETINGS AND HOW TO ADVANCE OUR CAREER.” CAER AND SAM SHARON BY MCCRACKEN / THANH DUY NAM VO BRENT BY HERRIG PHOTOGRAPHY AAPI DRINKS INNOVATORS

THE SERIAL COMMUNITY-FOCUSED taproom whose inventive and conscientious brews ENTREPRENEUR are sold at Maria’s. Next door to Maria’s, Marsze- ED MARSZEWSKI, CO-OWNER, MARIA’S PACKAGED GOODS AND COMMUNITY BAR, wski opened two counter- CHICAGO service restaurants: Kimski, serving riffs on the foods Chicago would not be what it is today without Ed he ate in his Korean-Pol- Marszewski, who has been building a highly synergis- ish home and Pizza Fried tic drinks-food empire since 2010. He grew up watching Chicken Ice Cream. his mother, Maria Marszewski, engage in kye—a private The slashie has long lending circle often used among Korean immigrants— been cherished for its fan- which in 1987 allowed her to save up, buy out, and oper- tastic selection of local ate Kaplan’s Liquors in the South Side of Chicago. craft beers such as Half “To see how all these Korean ladies chipped in money Acre and Off Color, a range together to help each other run their businesses—that of eclectic ciders, bottled spirit of helping people in your community embedded house-made cocktails, and in me,” says Ed. “You know, immigrant families helping Marz-label CBD-infused each other out.” sodas and coffees. Inspired by her entrepreneurial savvy and knack Maria’s long-running "THAT SPIRIT OF HELPING for drawing a diverse crowd, Ed started to forge a com- “policy of tolerance and respect PEOPLE IN YOUR COMMUNITY munity-focused, family-owned complex. He converted for others” is another draw for EMBEDDED IN ME—YOU KNOW, Kaplan’s to Maria’s Packaged Goods and Community guests. “We try to be open to all IMMIGRANT FAMILIES HELPING Bar, a 41-tap “slashie” (liquor store-slash-bar), and built demographics and all people,” EACH OTHER OUT.” the Marz Community Brewing Co., a brewhouse and says Marszewski.

BRINGING KOREA’S OLDEST ALCOHOLIC DRINK STATESIDE

CAROL PAK, FOUNDER, MAKKU, NEW YORK CITY

Makgeolli isn’t yet a household name among non-Korean drink- ers, but Carol Pak is trying to change that. The Anheuser-Busch alumna is canning the centuries-old fermented rice alcohol for nationwide distribution with Makku. Makgeolli’s complex personality— milky, fizzy, sweet, and sour—is achieved “NO ONE IN ALL OF AMERICA through a complicated brewing process THAT I COULD FIND COULD that America is literally not equipped for. FIGURE OUT HOW TO Makku requires a brewery with both sake PASTEURIZE THIS PRODUCT.” and beer production capacity, equipment for canning, carbonation, and pasteuriza- For Pak, the trouble is worth it tion, and the capability to handle a fermentation agent called , particularly in a country where cultural appropriation is nuruk that’s “uncontrollable like a wild child,” describes Pak. common. “I’m doing this because I'm Korean, and I'm proud to “But no one in all of America that I could find—and I talked do it,” she says, recalling makgeolli flowing at family dinners to brewers, scientists, founders, everyone I could possibly think in the Korean immigrant enclave of Flushing, Queens. “I'm of—could figure out how to pasteurize this product,” says Pak. supposed to be the one who's bringing makgeolli over.” She’s With maxed-out credit cards and depleted savings, she fi- selling Makku at spots like Momofuku Noodle Bar and Sunac nally drew in Strong Ventures as an investor, teamed up with a Natural Market and trying to start a new alcohol category for

brewery in South Korea, and launched Makku in 2019. makgeolli while she’s at it. ED MARZEWSKI COURTESY OF MAKKU REUBEN BY KINCAID / CAROL PAK T:8.25" S:8"

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Inks: Cyan, Magenta, Yellow, Black AAPI DRINKS INNOVATORS

"WHETHER IT BE IN NEW YORK OR MARTINIQUE OR GUADELOUPE, IT'S JUST SO COOL TO SEE PEOPLE USING WHAT IS ENDEMIC TO THEIR LAND.”

“Whether it be in New York or Martinique or Guadeloupe, it's just so cool to see people using what is endemic to their land, sup- plying their communities and their GDP with their own products,” says the Korean-American industry vet who grew up working in a small family distributorship in Martha’s Vineyard. “It keeps the craft in craft spirits.” In 2019, she transitioned from Caribbean rum producer Spiri- bam to one of its distributors, Skurnik, which offered her a more diverse portfolio of wines and spirits to sell from. “As a supplier, it was cool to see a distributor who was mindful about the things that they put in their books and not just picking up things because they could sell tons of volume of it,” says Farrell. To her, Skurnik had a tight spirits portfolio that really delved into sustainability CHAMPIONING CRAFT SPIRITS practices like farming processes, disposal of distilled waste, energy KRISTA FARRELL, SPIRITS SALES MANAGER FOR THE efficiency, and impact on the surrounding communities. NORTHEAST AND SPIRITS SPECIALIST, SKURNIK WINES It was a perfect match for Farrell’s farm-first approach. One & SPIRITS, NEW YORK CITY of her favorite producers is Uruapan Charanda Blanco, an “under- represented, historically significant” Mexican rum that highlights Before Krista Farrell gets behind a spirit, she zeroes in on its pro- sugarcane cultivation on volcanic soil, and combines sugarcane duction. Was it made in a farm distillery? Is the distillery growing and molasses in its distillate. Farrell is also helping expand the its own grain? Malting it? Skurnik portfolio with more women and BIPOC producers.

BUILDING CREATIVE, Duan’s latest is an

original concept: A seafood "WE'RE GONNA WORK AS HARD AS WE CAN EUGENE JESSE BY BY / RAN LEE HSU DUAN FARRELL KRISTA CROSS-CULTURAL COCKTAIL restaurant and oyster bar UNTIL WE GET THERE, EVEN IF THAT'S SEVEN PROGRAMS with multicultural flavors DAYS A WEEK, TWELVE HOURS A DAY." called Ivory Pearl that spe- RAN DUAN, FOUNDER, IVORY cializes in wine-inspired, PEARL, BALDWIN BAR, AND carbonated cocktails like BLOSSOM BAR, BOSTON-AREA the Champagne Papi—a blend of vodka, fermented koji rice, honeydew, and citric Ran Duan spots opportunities that oth- acid, sold in both single-serve and large ers don’t. He seizes them, and then blows formats. them out of the water. Fanfare follows all his projects—all When his dad asked for help with the undergirded by a deep sense of gratitude bar inside the family’s Chinese restau- to his immigrant father who had sacri- rant, he taught himself to bartend and ficed his passion for opera to provide for built Baldwin Bar into an acclaimed tiki the family. cocktail destination, drawing bloggers “The American dream for me is being and journalists out to a small suburb out- able to set my kids up for success in the side Boston to pair homestyle Sichuan future, making sure they don't experi- cuisine with Duan’s creative Mai Tais. ence the same struggle as me,” says Duan. For his second act, Duan saw how Lat- “We're gonna work as hard as we can until in and Sichuan cuisines overlapped and we get there, even if that's seven days a conceived tropical drinks with the likes week, twelve hours a day. That's the in- of cinnamon and star anise for Blossom telligence my parents were able to put in Bar, located in his dad’s other restaurant. me. It’s all about legacy.”

AAPI DRINKS INNOVATORS

“I REALLY FEEL LIKE THE FUTURE IS BRIGHT. BY BECOMING A WINEMAKER, IT’S LIKE HAVING YOUR OWN DESTINY IN YOUR HAND, AND SHE DOES,” — NAOKO PROUDLY SAYS OF MAYA.

weekly through the vines, and sorting grapes. “We work so hard to grow those grapes and this is the moment of truth,” she says. “So yes, I take my pride in touching pretty much all the grapes.” She’s also ensuring that her daughter Maya, the famed wine’s namesake, continues the legacy. With oenology degrees from Cornell University and Bor- deaux Science Agro, stints at renowned wineries like Ornellaia REVITALIZING A LEGACY CULT WINE e Masseto and Château Latour, and four Dalla Valle vintages under her belt, Maya is now head winemaker and vineyard di- MAYA DALLA VALLE, WINEMAKER, DIRECTOR, DALLA rector. She has been pushing the company in new directions, by VALLE VINEYARDS, NAPA VALLEY NAOKO DALLA VALLE, FOUNDER, FARMER, AND aging wine in clay amphorae instead of oak, and spearheading PROPRIETOR, DALLA VALLE VINEYARDS, NAPA VALLEY the conversion to biodynamics. She’s already observed higher vineyard resilience despite the When the husband-and-wife Dalla Valle team—Japanese-born increasingly extreme weather conditions. “One of our biggest is- Naoko and Italian-native Gustav—purchased their eponymous sues was trying to protect the vines from the heat,” says Maya. vineyard in 1982, they had no idea their estate would catapult to “And 2020 was the first year there was no sunburn on the grapes, cult wine status, fetching $500 a bottle. which is rare.” Microbial diversity has also increased with eight Dalla Valle’s 1992 Maya cuvée, a Cabernet Sauvignon/Caber- different types of naturally occurring yeasts which she employs net Franc blend, earned a rare perfect score from Robert Parker. for native fermentations. The Maya is still considered one of Napa Valley’s greatest wines “I really feel like the future is bright. By becoming a winemaker, featuring Cabernet Franc. it's like having your own destiny in your hand, and she does,” Since Gustav’s death in 1995, Naoko, who lives at the vine- Naoko proudly says of Maya. “She is the complete picture of the yard, has been directing the daily vineyard operations, walking ideal winery owner—everything that’s built into her.”

"IT'S ALMOST LIKE OPEN TERRITORY...SO THEN IT BECOMES SETTING THE STANDARD Faelnar. “So then it becomes a process of experimentation and just, truly, A PROCESS OF EXPERIMENTATION FOR WINE AND KOREAN freedom. Scary freedom, but freedom AND JUST, TRULY, FREEDOM." FOOD PAIRINGS nonetheless.” To pair chef JungHyun “JP” Park’s JHONEL FAELNAR, WINE food—heavy on seafood and vegetables, DIRECTOR, ATOMIX AND delicate in flavor—the former NoMad CONSULTING WINE DIRECTOR, sommelier leans on white wines for ATOBOY, NEW YORK CITY 60 to 70 percent of the list, along with plenty of Champagne and lighter reds Pairing wine with Korean food is a rel- like Pinot Noir and Burgundy. atively new thing, one that’s followed So for a deep-fried langoustine with the development of haute-Korean, doenjang (soy bean paste) caramel, he Michelin-starred tasting menu res- suggests Champagne from Jacquesson taurants like Atomix, where Filipino- or a slightly off-dry Riesling with 20 to American Jhonel Faelnar is leading the 30 years of age. For a grilled fish with charge in this front. sesame oil: a Godello from Spain by “It's almost like open territory Raúl Pérez. “Actually, when I opened where nobody really knows what to pair [the Godello], it had a bit of reduction with miyeokguk (seaweed soup) or galbi on it, and was smelling a little bit like

(barbecued short ribs) or whatnot,” says sesame oil itself.” MIKE BY RUSH / JHONEL FAELNAR JIMMY BY HAYES DALLA VALLE & NAOKO MAYA B:8.5" T:8.25"

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“I FIND WINE PAIRINGS TO BE SUBJECTIVE. WHAT YOU TASTE MIGHT NOT BE SOMETHING THAT I TASTE.”

In a town that doesn’t have the buying power of New York, Pau- la de Pano has championed a high-demand beverage program well-suited for the Relais & Châteaux property Fearrington Inn and Restaurant. The former Eleven Madison Park sommelier negotiates hard for every Champagne and Burgundy in Fear- rington’s roughly $200,000 cellar of 1,500 unique labels. De Pano expanded into classic regions like Italy and Spain during her 10 years at Fearrington. “We have a bottle for every person,” says thePhilippines-born beverage director. Though De Pano used to doubt whether her opinions and ideas were worthwhile, finding the courage to speak up has re- sulted in new and exciting ways of approaching wine. “Suddenly you say [your ideas] out loud and people are like, ‘Oh yeah, we didn’t think about that,’” she says. Take the double pairing concept De Pano introduced. “I find wine pairings to be subjective,” she says. “What you taste might BUILDING A BIG BEVERAGE PROGRAM not be something that I taste.” IN A SMALL TOWN So she’ll serve sea bass with two wines side by side: a Meur- sault and a Syrah. This way, diners can explore how each wine PAULA DE PANO, BEVERAGE AND SERVICE DIRECTOR, plays with either the fish or the ingredients in the sauce. Her THE FEARRINGTON VILLAGE, PITTSBORO, method also educates guests: De Pano defies perceptions of NORTH CAROLINA heavy Syrah with a light-bodied one from Rhône Valley. PAULA DE PANO BY DANIEL BY COURTESY TURBERT / JOANIE KWOK OF ABINBEV PHOTOGRAPHY DE PANO PAULA

BRINGING INNOVATION AND DIVERSITY customers are placing more weight on brand INTO THE BEER AND MALT BEVERAGE WORLD values. “There's more emphasis on, ‘Who am JOANIE KWOK, SENIOR MARKETING DIRECTOR, FLAVORED MALT BEVERAGES PORTFOLIO AND I supporting and are NATIONAL CO-CHAIR OF PAC-ASIA, ANHEUSER they then supporting BUSCH, NEW YORK CITY my community back?’ What is the quid pro Anyone who wants to know what’s next in the world of flavored quo?” malt beverages—and how to market them to a more diverse Reaching the con- consumer base—need only chat up Joanie Kwok. sumer requires a multi- She and her team have launched six brands (with two more faceted approach, and on the way) for the Beyond Beer division at Anheuser Busch—a for Kwok, that in- “I THINK WE'RE ALL cludes fostering an new group formed in response to today’s declining beer sales TRYING TO LEARN HOW TO and growing consumption of hard seltzer, whiskey, and tequila. inclusive workplace The second-generation Chinese American brings her lived where employees feel SELL PRODUCTS IN A WAY experiences as an Asian American into the process, helping en- heard and educational THAT’S AUTHENTIC." sure that the company's products are launched with elevated conversations around social impact and culturally inoffensive messaging. For a Bud- experiences like Black weiser commercial featuring Dwayne Wade and Natalie Johnson, Lives Matter happen—and engaging in a good dose of self- she heightened its impact by helping implement a scholarship reflection. to hire more Black brewers. For Super Bowl ads, she guarantees “What are my privileges? What are the things that I've been that a diverse list of advertising agency partners is considered. taught that I need to unlearn, and then how do I lend a hand?” “I think we're all trying to learn how to sell products in a asks Kwok. “And everyone has the power [to do so] based on the way that’s authentic,” says Kwok, noting that contemporary rooms that they're in.” ■

INDUSTRY FOCUS

WHY AAPIs ARE UNDERREPRESENTED IN THE BEVERAGE ALCOHOL INDUSTRY WHAT HAS HELD THIS DIVERSE GROUP OF PROFESSIONALS BACK IN THE DRINKS INDUSTRY? AND THE NEW OPPORTUNITIES BRINGING CHANGE

BY CAROLINE SHIN

sian Americans and Pacific Islanders represent the fastest says Thanh Nam Vo Duy, the vice president growing demographic in the US: 23.1 million people in of commercial development at Moët Hen- 2019, up 46 percent from the previous decade, according nessy USA, who was raised to “speak only A to Nielsen. when spoken to” and “respect your elders.” The Vietnamese immigrant found success by adjusting to a white American culture But despite the ascent of this influen- and sacrifice are so ingrained that it’s dif- that rewards outspoken confidence. How- tial market segment, all of the AAPI pro- ficult for many to disappoint their parents. ever, he grappled with a workplace that fessionals we interviewed in this story re- Additionally, much of wine culture—the lacked an AAPI community of colleagues count being the only—or one of a handful cultivation, consumption, and custom of and the role models to lead them. of—AAPI drinks professionals in the room. food pairings—is rooted in white America and Europe, which makes it less accessible The AAPI Immigrant The Dynamics Behind AAPI to individuals raised in Asian households. Liquor Store Owner Underrepresentation “For me, learning about wine was dif- There is, however, one beverage space Historically, new immigrant parents, ficult because I didn't grow up with berries where AAPIs shine: as liquor store owners. overly exposed to unforgiving work hours, [the most common fruit descriptor],” says C.N. Le, the director of the Asian and want their children to pursue a stable, Philippines native Paula De Pano, the bev- Asian American Studies Certificate Pro- low-risk profession that provides health erage and service director at Fearrington gram at University of Massachusetts, insurance. Further, Asian immigrant par- Village in Pittsboro, North Carolina. “I Amherst, attributes the entrepreneurial- ents typically prize the doctor-lawyer pro- don't have a reference point for raspber- ism of AAPI immigrants to labor market fession because it fulfills their high regard ries, for example, but I have a great refer- discrimination—not getting hired due to for education and marks an achievement ence for mangoes—six different types.” a lack of English fluency, the disregard of the family’s American Dream. That The same goes for common tasting of degrees and licenses from their native means bartender, bar owner, sommelier, notes that evoke brioche or cheese rind. and distributorship careers are usually These foods don’t exist in Asian cuisine. out of the question. And for their children, There are behavior-related cultural ABOVE: Hennessy campaign featuring bottle design by sentiments of gratitude, guilt, obligation, barriers, too. “I had to learn to speak up,” artist Liu Wei // Lunar Hard Seltzer COURTESYPHOTOGRAPH OF HENNESSY COURTESY / PHOTOGRAPH OF LUNAR

INDUSTRY FOCUS

countries, or simple race-based discrimi- nation. Le also points to ethnic resource networks whereby immigrants can rely on their families for cheap labor and set up private lending circles for start-up capital. In the 1980s, white-owned small busi- nesses—convenience stores, laundromats, nail salons, liquor shops—that were locat- ed in predominantly minority communi- ties were sold to Asian immigrants in large ABOVE: Cofounders Sean Ro and Kevin Wong of Hennessy’s message hit the mark for numbers, explains Le. After operating the Asian-flavored craft hard seltzer company, Lunar, who Sharon Yeung, star bartender and co- designed a beverage to pair with Asian cuisine business for a number of years, “the own- founder of the Daijoubou pop-ups spot- ers would then sell them to the next wave lighting Asian-flavored cocktails. “I feel of Asian immigrants and the cycle gener- like they were the first ones to acknowl- ally repeated itself” exhibiting a pattern of percent between 2000 and 2019, and it’s edge that [the anti-Asian violence] is an “ethnic succession.” projected to reach $1.3 trillion in 2022. issue, and it spoke volumes,” she says. AAPI presence in the retail tier, how- According to a 2019 Nielsen study, ever, doesn’t extend into other segments from 2018 to 2019, Asian American spend- New Opportunities of the beverage industry. In 2020, Asians ing on coolers for alcoholic beverages in- for AAPI Players made up 0.4 percent of total employees creased 12 percent to $41 per buyer. Over The burgeoning modern Asian dining among alcoholic beverage wholesalers the same time period, per-buyer spend on scene also presents a bright spot for AAPI (versus a white participation rate of 96.9 cordials and proprietary liqueurs went up representation. There are more fine wine percent) and 1.9 percent among alcoholic 6 percent to $68; and brandy and Cognac programs at Michelin-starred restaurants and non-alcoholic beverage manufactur- ratcheted up 32 percent to $71. like Atomix and Cote. Asian foods now ers—showing the lowest rates among all But reaching the AAPI consumer is present an opportunity for wine pairings, ethnic groups, despite Asia's long history complicated. The Asian American demo- which has necessitated distributorships of producing alcoholic beverages like sake graphic is not a monolith, says Genny Hom- with salespeople who know Asian food. and soju—according to the U.S. Bureau of Franzen, the executive director of the Asian “Despite a gamut of authentic menu Labor Statistics. American Advertising Federation, which items like tteokbokki and chikin-mu pick- helps companies market to AAPIs. She led radish, the drink menus are often The Cost of Ignoring cites multiple countries of origin with even filled with Bud Lights and Rolling Rocks,” the AAPI Consumer more languages, various media platforms recount co-founders Sean Ro and Kevin The lack of AAPI community members in and apps used, and when it comes to liquor, Wong of Asian-flavored craft hard seltzer the beverage alcohol industry translates disparate drinking cultures. company, Lunar, in a press kit. “From that into an inability to market to this afflu- Shared histories between the marketer day on, all we could notice were restau- ent demographic. Asian Americans have and consumer matter. For Hennessy’s 2021 rants struggling to find the right beverage tremendous economic power: Nielsen Lunar New Year celebration, the Asian pairing for traditionally authentic foods.” reports that AAPI buying power rose 314 employee resource group charged Tammy In October 2020, Ro and Wong launched Cho, the co-founder of the Hate Is A Virus Lunar—and sold out by January 2021. nonprofit, to address recent hate crimes “Our generation and the ones after us and violence that have been endangering are diverging from the stereotypical ca- the larger AAPI community. The compa- reer paths and pushing for more repre- ny, which intentionally uses AAPI-owned sentation and visibility,” says Joanie Kwok, marketing agencies like Admerasia and L3 the senior director of the flavored malt Advertising, is also working with the Asian beverages division at Anheuser-Busch and American Business Development Center leader of several BIPOC initiatives within to provide funding to AAPI small busi- the company. “I hope that myself and my nesses through its Unfinished Business other Asian colleagues serve as encour- program, and issued a social media state- C.N. Le agement for others that they do belong. ■

ment condemning the anti-Asian attacks. And we’ll uplift them along the way.” MEDEIROS MATTHEW BY LEE COURTESY / C.N. PHOTOGRAPH OF LUNAR B:8.75" T:8.25" S:7.75"

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Safety: 0.25" x 0.25" Artist: Stephanie Yu / Stephanie Yu ICC: SWOP2006_Coated3v2.icc Station: OMG-USNY-OSX-110 / Stephanie Yu Saved: 2-10-2021 11:15 AM Workflow: None Current: 2-10-2021 11:15 AM WHICH ROSÉS WILL SUCCEED IN A MATURING MARKET?

THE ROSÉ CATEGORY REMAINS STRONG, BUT AN INFLUX OF GENERIC BRANDS AND THE LINGERING IMPACT OF 2020 MEANS IT’S MORE CROWDED THAN EVER. WILL QUALITY PREVAIL?

BY JESSICA DUPUY

t’s no secret that the rosé ern France native and brand director for son. But even though the on-premise has category has boomed over Vintus, which represents well-known reopened for business, how will a category the past decade. According Provence producer Château Minuty. “They on the brink of oversaturation fare? to the IWSR, still rosé wine may experience high sales at first as the I sales volume in the U.S. has new product, but as the category matures, THE PROVENÇAL MODEL grown by 118 percent from 2015 to 2020, the producers that have defined it and have Provence remains the quality leader for while still wine overall only grew 1.5 per- been the essence of it, will ultimately lead rosé, setting the category standard with cent over the same time period. it. They have the staying power.” its dry, pale pink wines. (The latest release But according to Silicon Valley Bank’s “Every winery is producing rosé now,” from Provence rosé pioneer Sacha Lich- State of the Industry 2021 report, the cat- says Jon McDaniel, the Chicago-based ine of Château d’Esclans is simply dubbed egory’s growth rate sat just below zero— founder and CEO of Second City Soil. “The Pale.”) As such, it remains the rosé to a sign that the rosé market is maturing. “Most are doing so for economic reasons, emulate—particularly in color. What does that mean for the sea of pink- because they think the market will buy— Elizabeth Gabay, MW, the author of hued wines fighting for attention? which is never a sustained strategy.” “Rosé: Understanding the Pink Wine Rev- “When a category grows, naturally, Having survived the challenges of olution,” reports that in recent years, the many people want to jump in and take 2020, importers, retailers, and producers Centre du Rosé in southern France saw a

a slice,” says Anthony Cohen, a south- are gearing up for a strong 2021 rosé sea- nearly 40 percent increase in paler rosé FRITZ GOEPPINGER DE BERNE // MDCV // DAVID GROUP COURTESYPHOTOGRAPH OF CHÂTEAU

ROSÉ’S EVOLUTION Rosé’s origin story dates back to Greek and Roman times. The Provence region of France became the veritable home of rosé 1800s: 1818: 1869: beginning in the sixth century B.C. when the ancient Greeks French tourists frequent the Veuve Clicquot First documented transported vines to modern day Marseille. Rose’s more recent southern coast of France creates the first white Zinfandel from evolution began over two centuries ago: and enjoy glasses of chilled blended rosé Champagne, setting El Pinal Winery in Lodi, rosé. Soon, these wines were the standard of blending California associated with luxury PROSECCO ROSÉ DOC

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mio_ad_bev_media_Rose_0421_r2.indd 1 4/6/21 4:40 PM ness brands. and White Girl Rosé, andeven well fame), tolifestyle brands like Yes Way Rosé Lisa Vandepump, of Real Housewives Jon BonJovi) andVanderpumpRosé (from backed bottleslike Hampton Water (from ry success,andbranding, from celebrity- rosés lookingto succeed on color, catego- are beingexported,” says Gabay. Spanish market prefers, andthepaler wines the darker, traditional style iswhat thelocal under DOregulation in2018.“Quite often, to allow for theproduction oflighter rosés producers petitionedtheConsejoRegulador rosé-producing regions; inRioja,for example, has even begun to impactother traditional to compete:Provence’s massive rosé following Spain, Savoie, Rhône,Corsica, or Lebanon.” and lightisthetrend, whether it's from Austin-based Twin Liquors. ”Fresh, crisp, Sandra Spalding,director ofmarketing for regardless ofregion, sellthemost,” says wines that have the more Provençal style, provenance, report many buyers. “The market, where style matters more than regions—to make inroads intheU.S. from around theglobe—even obscure of Sherlock's WineMerchant inAtlanta. Craig Maske, general manager andpartner from Provence—specifically Bandol,” says clients continuetolookfor rosé primarily on color more thananything else.“Our ket, where consumers oftenjudge rosés Fils, Charles &Charles, andBandit. winemaker Charles Bieler ofBieler Père et and it's easy tounderstand why,” says of rosé. It's what everyone hasmimicked, organization for research. styles amongthewinessubmittedto French to like Provence regions sending the days are enacted, France vacation after mandatory arevival in experiences Rosé 1930s: But ithasalsoresulted inaninflux of Regions are changing traditions in order On onehand,thishasallowed rosés That is certainly true in the U.S. mar “Provence istheundisputed northstar popularity gain in and Lancers likeMateusPortugal from rosés Sweet 1940s: - - brands may away.” go whereand that's some is to going bored, get Theconsumer points. point at lower price hitasaturation“We've much higher in sweetness and not as bal these new winesare thesamecolor but just creates further confusion,assomeof the same—bothinstyle andquality. “It may alllookthesame,they don’t taste çal knock-offs is that while these rosés much totheconversation.” just jumpingonthetrend butdon't add consumer wants.” ducers are doingbecausethat's what the swer thatthey looktowhat Provence pro- new tothemarket, andmostoftheman “I've asked different producers who are made today istoaformula,” says Gabay. Nicole Rolet Nicole BleuChêne principal The concern withtheseaofProven Adds Bieler, “There are many thatare “About 90percent oftherosé being under Sutter Home label Zinfandel white sweet modern creates thefirst Trinchero Family Estates 1973: – Erin Drain, Olé &Obrigado percent in 15 years in 15 percent jump will 7,154France. Imports roséfrom and embrace dry as consumers discover American to regain begins popularity Rosé 2000s: - - - so they willcontinuebuying theclassics.” it looks like Provence, doesn’t mean it is, customer tothethoughtthatjustbecause teau de Berne. “I believe this will bring the educator withProvençal producer Châ anced,” says McDaniel, who consultsasan a definite seasonality to rosé sales—though sell-through. But incolder markets, there is winter months,afactor thathelpsinventory sold year-round withonly aslightlaginthe er warm-climate markets, rosé isgenerally [sale] attheendofseason.” “You don't want tohave amassive closeout ing thewater withtoomany,” says Maske. tween agood selection andnotmuddy as well. “You have tostrike abalancebe- cisions nottooverstock toomany labels on dozensofrosé SKUs anymore. sés from different regions, they won’t take Though they willtake onahandfulofro - Wine BandsinWethersfield, Connecticut. the nationalsalesmanager for Carolina they take rosés on,” says Mark Raymond, tributors getting more strategic in how sales are more competitive. “Iseeour dis- As more rosés have floodedintothe U.S., ONOVERSATURATIONBORDERING Fortunately for Atlanta, Austin, and oth As aretailer, Maske makes shrewd de- majority stake to LVMH stake majority in2019 Hesellsa Provençal rosés. luxury the world’s oneof Angel, best-selling andlaunchesd’Esclans Whispering Château acquires Lichine Sacha 2006: - - -

PHOTOGRAPH COURTESY OF CHÊNE BLEU

ducer Gérard Bertrand. quality,” says Languedoc-Roussillon pro - sophisticated, andthey're lookingfor “Consumers' palatesare becoming more discerning, sowilltheir buying choices. and astheir rosé tastesbecomemore between Cohen’s third andfourthphase, specific brand like ChâteauMinuty.” ask for aglassofProvence rosé. Then for a rosé from aspecificplace.Then, they will of rosé atfirst. Then, they starttoaskfor a says Vintus’ Cohen.“Peopleaskfor aglass of rosé appreciation amongconsumers,” style rosé. “Ithinkwe willseefour phases Provençal-style rosé andquality Provençal- mature withtime—the distinctionbetween tributing Company (RNDC). folio manager with Republic National Dis- says Jack Mason,MS,theTexas stateport- a homebefore their next vintage arrives,” year, the quality selections all seem to find with increasing demandfor rosé year after space andby-the-glass placement,but rosé asayear-round rosé SKU. purposely carries their LiquidGeography for Olé &Obrigado, notesthattheportfolio Drain, theChicago-based headofmarketing perhaps notasmuchthere oncewas. Erin MDCV Global Americas Global MDCV Gabay, Elizabeth Bertrand; MW; Gaudreau, Bob CEOof Gérard producer Languedoc-Roussillon LEFT: FROM celebrity-backed rosé brands celebrity-backed mega- Miraval. thefirst oneof It’s purchase Provence's Château Brad Pitt andAngelina Jolie 2012: At this point, the U.S. issomewhere This isperhaps where thecategory will “There isalotofcompetitionfor shelf Day, andBrosé All Rosé Rosé, Girl White Rosé, Yesbrands themarket: hit Way social media-driven lifestyle, onslaughtAn of 2013: er-priced winesover thepastthree years. seen more interest for theportfolio’s high lower pricepoints,” says Drain, who has are startingtoseeashiftaway already.” with celebrity vodka,” says McDaniel. “We the celebrity rosé, thesameway thatitdid SKUs. “The bubblewilleventually burst on category toaccommodatearange ofrosé for years tocome.” outlive fadsand continue toberelevant and respect for theenvironment will serious craftsmanship, thoughtfulintent, wines that are made withnoshortcuts, believe thatcream risestothetop, and principal ofChêneBleu.“Ipersonally wineries like ours,” says Nicole Rolet, the the world stage, which hashelpedsmall helped catapult‘designer rosés' onto Sacha LichineofChâteauD'Esclans have afollowing intheU.S. market. and Gérard Bertrand’s Closdu Temple— Garrus, DomaineTempier, DomainesOtt, known producers—like Châteaud’Esclans’ market. Evenexpensive rosés from well- even withaninfluxofnew brands tothe sition bothon-premise andoff-premise Bleu thathave continuedtoholdtheir po- de Berne, Gérard Bertrand, and Chêne teau Minuty, Châteaud'Esclans, Château Provence-adjacent) brands suchasChâ “I dothinkwe’ve hitasaturation at For now, there’s stillroom intherosé “High profile winemakers suchas It’s theestablishedProvençal (and It’s not ajoke not It’s in theHamptons. aroséshortage of York Post warns The New 2014: double digits grow by the U.S. Provence rosé to of year, exports the10th straightFor 2014: - - tain strong sales.“Brands like Whispering cas, witnessedthelarger brands main reau, theCEOfor MDCVGlobalAmeri ed large, establishedbrands,” says Rolet. because retailers, especially online,want- our retail presence, which took courage er, WilsonDaniels,hadtohelpbroaden geared towards on-premise. “Our import- premise footholdshadaharder time. and ecommerce, smaller winerieswithon- were couldtransition salestooff-premise While larger, more establishedproducers ers who typically focustheir effortshere. initially resulted inabacklog for produc market. Losing restaurant and bar sales just asthe2019rosés were landingonthe that theon-premise shutdown occurred many inthewineindustry, itdidn't help Colin Groom, Twin Liquors’ winedirector. eryday wineincrease duetotariffs,” says ping, andwe have seenthepriceofev- delays andlagsinproduction andship- unusual weather events, andfires ledto challenges oftariffsand COVID. “COVID, category was compounded by the twin The mountingoversaturation oftherosé OFF-PREMISE PLACEMENTS FOR COMPETITION that’s where somebrands may go away.” “The consumer isgoing toget bored, and From theimportingside,BobGaud Chêne Bleusales,for instance,were Though 2020dealtahard blow to Rosado Gran Reserva Rosado deHeredia’s and López Garrus, Viña Tondonia Tempier,including Domaine Château d’Esclans’ makerosés theirmark, andlong-aged Barrel-aged 2017: - - - -

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*Nielsen 52 weeks ending 2/20/2021 Total XAOC of paler rosados of theproduction allow for regulations Rioja DOCa 2018: correct theinventory levels,” hesays. the U.S. inorder toeasethatbacklogand may skipavintage or short avintage to example: “Producers withvintage backup make our brands inaccessibletobuyers.” do was get above acertainprice pointto says Gaudreau. “The lastthingIwanted to of tariffsandheldtheir pricing. of many companiesthatabsorbedthecost Saint-Roux, andUltimate Provence, isone Berne, ChâteaudesBertrands, Château ducers in Provence including Château de as longpossible,fared better,” hesays. those who foughttoabsorbthetariffsfor known producers andbrands, aswell as either holdpricingor losesales.“Well- producers andimporters were forced to vice president ofWinebow, who saidthat lenging, says Ian Downey, theexecutive last year.” purchases from theoff-premise channel efited from alloftheclick-and-collect brand presence,” he says. “They ben more and grew quite well due to their Angel, CôtedeRosé, andMiraval shipped well in2020. whichperformed Rosé, de Château Côte producer Gérard deBerne; Bertrand's Inside well-known of thecellar Provence LEFT: FROM Downey predicts skippedvintages, for “We hadtostartwiththeconsumer,” MDCV, acollectionoffour rosé pro- Tariffs only madethismore chal becomes amainstay becomes to France. Large-format rosé only second consumption, allrosé of percent 20 for accounts The U.S. 2018: - -

spritzers—or whatever thenext fadis.” n be shiftingtheir resources tomakingwine ies that just jumped on the bandwagon will will make rosé in 5 to 10 years. Those winer last,” says McDaniel. “Butfewer producers cused onrosé willbetheonesthatout- brands willsurvive. drive thecategory forward, notallrosé But asthequality andpremiumization for rosé sales intheU.S. from 2020to2024. in analready crowded off-premise market. more producers are fightingfor shelfspace industry leaders, particularly now thateven remains fuzzy despite optimism from U.S. for the'20s,which willnothave tariffs.” 2019 dealstobehadasthey clear thepath says Downey. “There are stillquiteafew more andmore restaurants are opening,” France andSpain.The timingisperfectas time for thespringrosé releases from wine shipmentsmoving again. financial break as well as the ability to get producers andimporters amuch-needed spite withatemporary liftontariffsgiving while theoverall winecategory was down. wine posted volume growth last year, finalized, forecasts indicatethatstillrosé Though the IWSR’s 2020 data has not been A ROSY FUTURE? “Wineries that[have historically] fo- The IWSR forecasts 70percent growth However, predicting the future for rosé “Tariffs have beensuspendedjustin Additionally, 2021hasoffered some re- wine consumption inFrance consumption wine white overtakes Rosé in theU.S. category wine the fastest-growing year, to Nielsen,rosé is according per rate percent 40 of agrowth With 2019: - +40% the shelves. off Spalding Twin "Theyare of flying Liquors. says Sandra Rosé," DOC the newProsecco of istheestablishment in therosécategory ready made theirway inearly 2021. to theU.S. Voga,Zonin, Cavit, Riondo, andmore have al- likeMionetto,producers Cellars, LaLuca, 90+ well-known from Cuvées make roséProsecco. Glera to Noirwith blendingPinot to begin producers whichallowed DOC, Prosecco fold: therosé popular sparkling joined regions wine has alsoexploded. sparkling rosé pét-nats, areoffbeat they for as just Bubbly Brut Rosé likeBarefoot options to easy-drinking inFranciacorta Ca’ delBosco and around likeBarone Pizzini from theworld, R OVERROSÉ BUBBLES PER YEAR "The most exciting new development newdevelopment exciting most "The But in 2020, theworld’s oneof most Mumm, sparklers to traditional method Perrier likeLaurent producers andG.H. roséChampagne from anging from Prosecco rosé of production the allows newly DOC Prosecco 2020

PHOTOGRAPHS COURTESY OF CHÂTEAU DE BERNE // CÔTES DE ROSÉ, GOEFFREY LUCAS

BRAND PROFILE

THE MAGIC OF ESPANITA

AWARD-WINNING PACKAGING, FULL TRANSPARENCY AND AN HONEST PRICE ATTRACTS A NEW WORLD OF TEQUILA EXPLORERS

n what seems to be a sea of tequila— folklore. They also tell the story of what’s fruitier, sweeter tequilas, redolent of light a category that reached $4 billion in inside: each is numbered and signed by florals, honey and citrus. It can take up to sales last year—the Espanita brand master distiller Beto Ramirez as the final 12 years for a plant to reach harvest-ready stands out for its eye-catching pack- mark of authenticity before leaving the maturity, and several passes through the agingI and an equally attractive price distillery. fields to find such plants. The hearts are point. And though the bottle is the clear Launched in 2017, Espanita is now rid- slow roasted for 72 hours in traditional looker on the shelf, what’s inside it is just ing the crest of the tequila premiumiza- stone ovens called horno, where they as pleasing. tion wave. The demand, says Wilson, is develop their characteristic honeyed fla- Calling Espanita’s brand story a “magi- “largely fueled by millennial consumers vors. The extracted juice—called aquamiel cal play between the liquid, the image, and who are yearning for products that impact (“honey water”)—ferments in stainless- the bottle,” founder Marina Wilson says them emotionally, symbolically, and spiri- steel tanks with two strains of proprietary the packaging “highlights [our] origins, tually.” Espanita does all three, and at a strains of yeast before undergoing double communicates authenticity and crafts- price point that encourages discovery and distillation in small-batches in their cus- manship, and reflects the quality of the inclusivity—touchpoints that are particu- tom-made alembic pot stills. spirit inside the bottle.” larly salient with younger drinkers (SRP: But here, the taster’s craft begins. The The bespoke bottles—tall, custom- $28.99 to $34.99). crystal-clear distillate destined for Blanco is embossed glass—are mini works of folk bottled directly from the still, while the juice art with labels featuring typography and CRAFT PRODUCTION designated for Reposado and Añejo ages in celestial illustrations steeped in Mexican FROM THE HIGHLANDS bourbon-aged casks. The Reposado rests six The brand’s three age expressions are months—four longer than required—and crafted from 100 percent blue agave plants the Añejo for 18. The result: polished, bal- grown in the Jalisco highlands. Espanita anced tequilas with texture and complexity relied on local multigenerational exper- that rival higher-priced tequilas. tise to both extract the essence of the All three of Espanita’s expressions are highlands terroir and create an expres- agave-forward, refined enough to stand on sion that speaks of history, heritage, and their own, straight up in a glass. And they the mythology of the land. play well with others, supporting a diversity Growing at elevations between 6,000 of ingredients and flavors in cocktails, from and 8,000 feet above sea level, highlands citric and fruity to savory herbal and spicy. agave are often higher in natural sugar Increasingly, tequila is finding a place on the content than lowland plants, producing table after dinner, and the Espanita Añejo fills that seat pairing with dark chocolate or Each bottle of Espanita tequila is numbered and signed flan, or aged cheeses. n

by master distiller Beto Ramirez. COURTESYPHOTOGRAPHY OF ESPANITA

BRAND PROFILE

SUSTAINABLE LANDING

SOUTH AUSTRALIA’S OXFORD LANDING WINERY REPACKAGES TO HIGHLIGHT ITS COMMITMENT TO GREEN WINEMAKING

BY JACK ROBERTIELLO

hen the Australian wine says Nicky Gameau, the legend Wyndham Hill-Smith executive director of marketing 1950 and the 21st century, we’ve founded Oxford Landing and communication for Oxford reduced the amount of water by in 1958, word has it he was Landing. “Sustainability is not thirty percent.” smittenW with the Riverland region’s natural something that is new to us; it Efficient use of water inside beauty. Keeping that splendor intact while is something that we started the winery and a growing building a world-class, sustainable winery right from the beginning. It reliance on solar power—700 means Oxford Landing is no newcomer to was the first thing we thought kilowatts from an adjacent solar farm— staying green. about when we planned the redesign— is also important in the team’s pursuit of For example, efforts in 2007 to going to a lighter-weight bottle.” high quality, low impact wines. reduce their carbon footprint added The 15 percent glass reduction in The Oxford Landing team is also 600 hectares of nearby farmland for a Oxford Landing’s new bottles has an committed to vegan wine production to revegetation project. For every vineyard impact across the supply chain, she says. enhance wine flavor—even when it is hectare planted, at least one hectare of Shipping cartons underwent a makeover more difficult to manage than standard land has been given over to native plants, to be fully recyclable, and even label production methods. For example, with more than 200,000 trees and shrubs changes minimize wastage. instead of using gelatin or other animal planted in a dedicated conservation area. products for the fining process, La Nauze The latest sustainability project Oxford IMPROVING WINERY PRACTICES adapted by using natural fermentation Landing has undertaken is the recent Winemaker Andrew La Nauze details in the Chardonnay and Pinot Grigio to redesign and repackaging of the winery’s how Oxford Landing has continued to give a lighter texture and more balance. portfolio, including their Sauvignon Blanc, increase its sustainability efforts, even “We had to get the process correct at the Chardonnay, Pinot Grigio, Shiraz, Merlot, from the very beginning of the viticultural start,” he says. and Cabernet Sauvignon. process. “After the vineyard was planted, The growing interest in SOLA— "Has our packaging been informed by we moved to some highly efficient sustainable, organic, lower alcohol, and sustainability? The answer is absolutely,” rootstocks for our vines, which allows us to reduce the amount of water required alternative wines—in the U.S. has made in the irrigation process,” he says. “Our Oxford Landing’s sustainability and irrigation systems have evolved to high- vegan production methods increasingly quality drip irrigation so we get a really important. “We do know that a lot of accurate application of water. Between people are choosing this lifestyle and what is really important to them is that they have a choice of great quality wines— Oxford Landing's redesign and repackaging is just the and this is what we strive for at Oxford latest in a long line of sustainability initiatives from the Landing,” says Gameau. n winery. PHOTOGRAPHY COURTESYPHOTOGRAPHY OF E & J GALLO TASTES AS GOOD AS IT LOOKS.

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HIGH TIME FOR HIGH NOON

INSIDE THE HARD SELTZER BRAND’S PHENOMENAL GROWTH— AND WHAT’S AHEAD

hen E. & J. Gallo launched and an interest in the outdoors,” he says. The blockbuster hard seltzer brand will launch two new flavors this spring: mango and passion fruit. High Noon Sun Sips in 2019, “We specifically developed the brand to it was just one of a number suit our consumers’ active lifestyles at of entrants in the white-hot home or on the go.” High Noon comes in hardW seltzer category, a sector that en- variety packs of either 4 or 12 12-ounce success,” and the pandemic didn’t slow joyed more than 300 percent growth that cans (respective SRPs: $9.99 and $27.99). things down. Calling 2020 sales growth year. Today, it leads the pack, says Bran- Setting High Noon apart from other “extraordinary,” Lieb says “it could have don Lieb, vice president of spirits market- seltzers is its fruit-forward and unadul- been even better had we been able to keep ing for the company. terated taste, a detour away from malt- up with surging consumer demand.” A ma- “High Noon has quickly established and beer-based seltzers that can deliver jor factor in supply outages was the alumi- itself as the clear leader in the premium a heavier character. The portfolio of fla- num-can shortage as the material—popu- hard seltzer segment,” he said. vors (black cherry, grapefruit, lime, peach, lar for wine, craft brewers, kombucha, and Gallo put considerable marketing pineapple, and watermelon) have a light energy drinks—overtook glass bottles as power behind the brand: a fresh, clean impact profile of 100 calories per 12 ounces the vessel of choice. Once the materials take on seltzer with real vodka (distilled and 4.5% ABV. supply chain unblocks, Lieb expects High five times) and real juice; smart packaging “Every High Noon flavor is refresh- Noon will resume its explosive growth in with a modern-retro vibe, and plenty of ing, sessionable, and true to fruit,” says 2021. assets that appeal to its target millennial Lieb. “When considering flavors, we look Affirming its confidence in the seltzer audience—low calorie, gluten-free, and at current portfolio gaps, category trends, game, High Noon will launch a new limited portability. According to Lieb, the brand consumer preferences, and opportunities edition eight-pack, available May 1, with a was developed with the 20- to 30-some- to differentiate us against mainstream tropical twist: new mango- and passion thing consumer in mind. seltzers.” fruit-flavored cans, to be packed with the “High Noon consumers tend to be pro- High Noon’s “secret sauce” worked. existing watermelon and pineapple flavors fessional leaders with active social lives Lieb says the brand “immediately found (SRP: $18.99). The brand will kick off a new national marketing campaign and continue its suc- cessful partnership with Barstool Sports, the sports-infused pop-culture blog with more than 100 million unique monthly visitors. “With surging consumer demand, fresh new products, and exciting pro- gramming, we believe 2021 will be another record year for the brand,” says Lieb. n PHOTOGRAPHY COURTESYPHOTOGRAPHY OF E & J GALLO

BRAND PROFILE

SICILIA, FRONT AND CENTER

CORVO WINES REINFORCE THE BRAND'S AUTHENTIC CONNECTION TO SICILY WITH NEW PACKAGING AND SICILIA DOC DESIGNATION

ew regions have as extensive of “Celebrating our heritage is impor- a winemaking history as Sicily. tant to Corvo,” says Giacomo Tarquini, The Phoenicians first brought global marketing director for Duca wine to the Mediterranean is- di Salaparuta and Corvo. “Promoting Fland, and over the centuries it remained these native varieties and working with regions, particularly those with strong a favorite. That historic reputation ex- Sicilia DOC to further communicate the cultural connections. Many have already tends to the modern era through Corvo, essence of Sicily is something we are found that quality, authenticity, and value which has been making Sicilian wines proud to share.” in Sicily through brands like Corvo, where for nearly 200 years. Now, for the first The brand also launched two addi- winemaker Barbara Tamburini blends time, the new vintages of Corvo Grillo tional projects: Irmàna, hand-harvest- technology and tradition to create terroir- and Nero d’Avola will bear the Sicilia ed, sustainably farmed varietal wines expressive wines from native grapes. DOC label, further emphasizing that from Frappato and Grillo, and Colom- The core Corvo bottle itself has also re- authentic connection to Sicily. ba Platino, two bright and well-balanced ceived an update. While the historic crest The 2020 vintage of Corvo Grillo and wines made from Insolia and Nero d’Avola. remains on the front, an added red sash the 2018 Nero d’Avola mark a new chapter The Irmàna Grillo and Colomba Platino creates a contemporary design with Ital- in the brand’s long and storied heritage. Nero d’Avola will each bear the Sicilia DOC ian flair. And with a screw cap rather than Though the history of Corvo has long been as well. a cork, Corvo’s classic wines can seam- intertwined with that of Sicily—the brand This expanded, diverse portfolio, lessly make their way onto dinner tables. was founded in 1824 and first imported to with its reinforced ties to Sicilian culture, “Our goal is to provide consumers the U.S. in 1868—the Sicilia DOC designa- comes at a time when U.S. drinkers are in- with quality wines and an authentic Sicil- tion reinforces the brand’s link and com- creasingly seeking to discover new wine ian experience that over-delivers at every mitment to the land. Among the top pro- price point,” says Ray Stoughton, the EVP ducers in the Sicilia DOC, Corvo is one of and general manager of Disaronno Inter- the oldest and most historic brands. national. “Our focus and investment in But while the core Corvo line was pre- innovation with the Corvo portfolio will viously driven by its longtime Bianco and help us reach new consumers and provide Rosso wines, the brand saw an opportu- greater visibility to the potential of the Si- nity to refresh its offerings in more recent cilian category for every occasion.” years. Corvo has transitioned its Classics With the Corvo Grillo and Nero line to focus on native, single-varietal d’Avola’s Sicilia DOC designation front and wines—including Moscato and rosé in center, consumers can easily recognize addition to the Grillo and Nero d’Avola— that these quality wines are true to the linked to Sicily’s culture and terroir. region—just as Corvo has always been. n PHOTOGRAPHY COURTESYPHOTOGRAPHY OF CORVO Corvo New Look Bev Media ad.indd 1 2021-03-24 12:23 PM WHAT RICE CAN DO DRIVEN BY AN INFLUX OF RICE WHISKIES FROM ASIA, AMERICAN CRAFT DISTILLERS ARE TURNING TO RICE TO CREATE A NEW WHISKEY CATEGORY

BY JACK ROBERTIELLO

When Jedd Haas started his distillery Atelier Vie in New offer various expressions in the U.S., and Orleans in the early aughts, rice whiskey wasn’t in the plan. even giant Suntory has joined in with its But with other distillers already making Louisiana sugar cane experimental Essence of Suntory series. W rum, he wanted a way to stand out. “I had heard about various According to producers, rice whiskies types of rice spirits made in Asia and thought, ‘Let those guys make can be soft and light when fresh, but they rum; I’m going to make some rice whiskey,’” he recalls. Now, Atelier Vie’s evolve quickly in barrels and have the annual release of Riz Louisiana Rice Whiskey sells out. potential to attract whiskey novices and, with more elaborate aging methods, the connoisseur. Haas is one of a small number of distill- “Rice makes a very malleable spirit,” ers who are crafting a contemporary image says Chris Uhde, vice president of import- of what the world’s third most abundant er Impex Beverages, importer of two rice cereal crop can offer. Rice has long been whiskies. “It comes off the still pretty soft used in making spirits in Asia, from shochu and takes on the characteristics of the bar- and sake to baiju and lao-lao, but it’s been rel in a positive manner. With rice whis- largely absent in U.S. distillation until re- key, it’s usually after about 12 months that cently, as distillers look to expand the whis- it gets this really nice balance. The longer key spectrum or connect with their Asian it sits, the more intense it becomes.” beverage heritage and culture. Uhde says different types of rice and barrels are beginning to define American Rice Whiskey’s Asian Heritage The growing interest is also partly due to imported Japanese rice whiskies. Small dis- ABOVE: It took a while to get Burlock & Barrel's Whisper tillers including Kikori, Ohishi, and Fukano Rice Whiskey right // Vinn has its roots in baiju // Japan's

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versions. “Smaller new barrels give a heavy and Barrel, have been selling out their “We tasted it and were really surprised. oak influence that dominates with a light- Whisper Rice whiskey, although getting it We asked, ‘Can we call this a whiskey?’ We mid-palate.” The two brands his company right was time-consuming. confirmed we could as long as it’s grain- imports—Ohishi and Fukano—age in a “Rice takes a 24- to 30-day fermenta- based and touches oak, and that’s how our range of larger used casks for longer peri- tion,” says Haensly. “It’s tough to break whiskey came about.” ods. Ohishi uses five types of rice, distill- it down to get it to the point where it’s Now it’s a top seller although at the ing and aging them individually and then worth making.” sampling room, and they don’t let on it’s blending. Fukano combines malted and “It’s the only grain where you have rice-based. “They know it’s not typical rye un-malted rice in a pot still and bottles dual-saccharification,” says Edwards. “You or wheat or corn, but they can’t quite pin- only a few casks each year; both distillers have to convert starch to sugar and sugar point what it is,” says Ly. will age their spirits 10 years or longer. to alcohol at the same time.” While Asian The creation of the Brooklyn-based Owner Ann Soh Woods created Kikori distillers spark fermentation with the koji Môtô was even more whimsical. Whiskey to be “a smooth, drinkable spirit” mold, Edwards and Haensly settled on Marie Estrada’s co-owner Hagai Yard- for personal enjoyment. “What it became yeast and a non-koji spore. eny returned from Vietnam in 2016 with a was an ode to the thoughtful traditions of Problems aside, the results have strong rice wine she hated, but both want- Japan which inspires moments of cultural satisfied makers, though most batches ed to try making their own. After months discovery in others,” she explains. Made are small. The first Riz was unaged, but using rice cookers and leased spaces, try- on the southern Japanese island Kuma- Hass prefers to bottle a three-year-old ing new barrels that left the spirit tast- moto with locally grown rice, Kikori is from a mix of 53-, 25-, and 5-gallon ing “like sawdust,” they settled on a aged at least three years in American and used barrels. Japanese-style rice from California, French limousin oak and sherry casks, ex-bourbon barrels, and single barrel creating what Woods calls roundness and Embracing Heritage spirits packaged in 200-milliliter depth that could appeal to light and dark and Pushing Boundaries bottles they self-distribute. spirit drinkers. It was a combination of serendip- “We have to overcome the lan- ity and history that brought the guage of whiskey when we’re tell- Perfecting the Technique Ly family into whiskey. ing people this is rice-based,” she Japan has a heritage of rice distillation “We’ve been making rice spir- says. “It resembles a rye whiskey that American novices lack. “The chal- its for seven generations,” says with softer notes.” lenge of rice is you have to cook it to a Michelle Ly, who co-owns Vinn Estrada thinks there’s poten- pretty high temperature for some time Distillery with her siblings and parents tial for a growing market especially if the and find the proper enzyme regime to in Wilsonville, Oregon. Her sister Lien Ly, gluten-free trend continues. "The mar- convert the starch to sugar,” says Haas. the distiller, found some small barrels at ket is just excited for something differ- “When I first started making it I thought, a garage sale and filled them with baiju. ent,” she says. “There’s a lot of room for ‘Can you really make whiskey out of this?’ innovation.” Theoretically, I knew it could work, but I Uhde agress. “Because of how well the ABOVE: New Orlean's Atelier Vie's Riz rice whiskey // didn’t know how, or how it would taste.” Kikori, one of the latest of imported rice whiskies from rice lends itself to manipulation in bar- Colin Edwards and Ian Haensly, co- Japan // Pot-still Fukano are very limited by plan // Moto rels, it’s a wide-open category. You can go was born from a motorcycle trip to Vietnam ■ founders of Jacksonville, Florida’s Burlock into it and expect almost anything.” SIMON BY RUSSELL COURTESY JEDD HAAS BY / MOTO / PHOTOGRAPH RIZ OF KIKORI PHOTOGRAPH WHISKEY JOHNNY BY / FUKANO BALDARAY ABSINTHE REFINED PROOF PROOF

Absente Absinthe Re ned, 55% Alc./Vol. (110 proof), Imported from France, by Crillon Importers Ltd., Paramus, NJ @absinthe_absente In our first three decades, funded by leading distillers and led by an independent Advisory Board, we worked alongside dedicated advocates to create best-in-class, science-based educational programs, design cutting- edge communications campaigns and champion effective legislation that made our roads safer, communities stronger and families healthier. That’s real progress — but we’re not done.

The next decade presents new challenges in the fight to advance alcohol responsibility — challenges we will rise to meet and overcome — but we need your help. Like the 30 years before, it will take the leadership, commitment and united effort of people like you— distillers who want a better, more responsible future for us all. Join us, and let’s define the future of alcohol responsibility, together. BRAND PROFILE

ALCOHOL RESPONSIBILITY AT 30

RESPONSIBILITY.ORG MARKS 30 YEARS REDUCING UNSAFE AND ILLEGAL ALCOHOL BEHAVIOR

BY JACK ROBERTIELLO

arking a 30th anniversary is no is that defining the future of alcohol The organization has been encour- small thing, especially when responsibility needs to be a collabora- aged by the reception of the Computerized your record of achievement tive process. By launching a slate of new Assessment and Referral System (CARS) has been so telling. For Re- resources, hosting events and webinars, initiative, a collaboration with the Har- sponsibility.org,M the numbers talk: Since and promoting videos with key partners, vard Medical School Cambridge Health its inception in 1991, teenage alcohol con- we hope we can effectively communicate Alliance’s Division on Addiction to help sumption has dropped from 80 percent our core messages to the industry, fellow the criminal justice system identify and to 44 percent, drunk driving fatalities advocates, and consumers.” address mental health disorders contrib- have declined 36 percent, and youth binge uting to risky behavior; in response to drinking has declined nearly 50 percent. ANNIVERSARY INITIATIVES educators, they also recently expanded Funded by distilled spirits compa- Among ways to mark the milestone, the the curriculum of the “Ask Listen Learn” nies, the mission of the organization is to organization will work in partnership program to include a cannabis module. eliminate underage drinking and drunk with the Federal Trade Commission and Other efforts to combat impaired driving, and work to end all impaired other industry partners to relaunch the driving include STOP High-Risk Impaired driving, empowering adults to make a “We Don’t Serve Teens” campaign to keep Driving and the organization’s innovative lifetime of responsible alcohol choices. alcohol out of the hands of minors. Virtual Bar, a blood alcohol content calcu- As its anniversary approaches, there Also set: webinars on alcohol respon- lator that helps users gain a better under- are many plans afoot and lots of excite- sibility and a relaunch of the Alcohol 101 standing of how drinks and other factors ment, says president and CEO Chris Plus platform, a resource for college stu- impact their BAC. Swonger. dents to make responsible decisions about Among the jewels they will celebrate is "We have a number of initiatives fo- alcohol later this year. the establishment of the Morris E. Chafetz cused on education, collaboration, and “In addition to expanding our edu- Professorship at Harvard University, defining the future of alcohol respon- cational resources, we are focused on which will expand education concerning sibility slated to celebrate our 30th an- building new partnerships and pro- the role of personal factors and individual niversary,” he says. “The core message grams to promote awareness of issues decisions and influences in the responsi- such as multi-substance impaired driv- ble consumption of beverage alcohol. ing,” says Swonger. In July, they’ll host “We’re proud that we’ve been able to the Impaired Driving Prevention Con- collaborate across a diverse set of stake- ference to launch the National Alliance holders to achieve tangible progress to- to Stop Impaired Driving (NASID) coali- ward our mission, helping to achieve re- tion focused on saving lives through DUI cord low numbers of underage drinking enforcement reforms. and impaired driving,” says Swonger. n PHOTOGRAPHY COURTESYPHOTOGRAPHY OF RESPONSIBILITY.ORG nally sampledTrousseau, shewas struck nan’s Restaurant inNew Orleans, origi Braithe Tidwell, winedirector atBren movement inthelast decade.When has becomeadarling of thenatural wine tion withthisonce-obscure grape, which opinion aboutwine.” funky,” heexplains. “It changed my whole was ascomplex andsavory, plusalittle grape originated.“I’d never hadwinethat Burgundy andSwitzerland where the region ineasternFrance wedged between for thefirst timeonatriptotheJura, a S McDONALD SOPHIA BY MOVEMENT—IS BEING EMBRACED BY U.S. WINEMAKERS NATIVEHOW THIS JURA GRAPE—A RED STAR NATURAL OF THE WINE VINEYARDS?AMERICAN IN FUTURE IS TROUSSEAU’S WINE FOCUS WINE Augustine isn’t aloneinhisfascina wine professional. He triedit for his decision to become a Aba inChicago credits Trousseau ommelier Alex Augustine from - - - the Jura andplantings will continuetogrow.” ducers willbefollowing what we’ve seen in and Ibelieve more andmore American pro- in shapingour thinkingfor thelast10years, natural winemovement hasbeensohuge become sortoficonic,” says Tidwell. “The skin-contact wines. of intriguingstill,sparkling, fortified,and Noir and Trousseau Gris tocraft a range California are cultivating both Trousseau can winemakers throughout Oregon and yet far from itsnative territory. Ameri plantings have beenincreasing oflate— textured, andalower-alcohol wine.” says. “Ilike thatit’s light-bodied,yet richly by “how musky anddifferent it was,” she “Being from theJura, Trousseau has Luckily for Trousseau fans,the grape’s - the grape's homeland vineyards intheJura France, of region Rolet's Domaine planted to Trousseau NoirRIGHT:Trousseau grapes in in theColumbia River Gorge AVA are acres where 2.5 Analemma Wines' Vineyard Mosier Hills Estate LEFT: blending grape, butinthe1970s,itstarted of France’s first AOCs. included in the Arbois AOC in 1936—one affirmed when it was oneoffive grapes ies they statuswas selectedtoreplant. Its ing, Trousseau was oneofthefew variet- when the threat ofphylloxera was loom prized the grape so highly that, in 1896, tor for GenuineWines, winemakers inJura According toFanny Breuil, export direc OLDWORLD ORIGINS TROUSSEAU’S “Trousseau was originally usedasa - -

PHOTOGRAPHY COURTESY OF MICHAEL PETERSON PHOTOGRAPHY // ELLEN JAKOBSMEIER

PHOTOGRAPHY COURTESY OF EYRIE VINEYARDS PHOTOGRAPHY COURTESY OF MICHAEL PETERSON PHOTOGRAPHY // ELLEN JAKOBSMEIER

PHOTOGRAPHY COURTESY OF EYRIE VINEYARDS similar climatic conditions tosimilar theJura climatic conditions Trousseau shared hissite ago, convinced adecade Willamette Valley, where winemaker Jason planted Lett RIGHT: Trousseau The Eyrie from Vineyards inOregon’s of their Bastardo for stillwines,how Portuguese grapes. flavor andlower level oftanninthanmany level ofalcohol,andprovides adifferent the grape ripensvery fast,produces ahigh sold toPortproducers. Inhotclimates, in theBeira Interior andDão) andmostly mostly intheDouro (withsomepockets locally asBastardo or Graciosa, it’s grown plantings thanany other country. Known making aMerenzao rosé. the well-known MartínCódax,isnow de Brabanza eIria. Used mostly for reds, Sacra and,more recently, theIGP Tierra It’s alsorecognized by theDORibeira Penades, brand manager for IberiaWines. considered alocalvariety,” saidRobert the originscomefrom France, itis used for more than200years, soalthough DO organization. Natalia Gonzáles,arepresentative ofthe more prizedinrecent years, reports DO Monterrei inGalicia, having become is oneofthepreferred red varietiesofthe cultivated on736acres andgrowing. It Verdejo Negro inSpain,thevariety isnow Merenzao, Maturana Tinta,Tintilla, and throughout Spain and Portugal. Known as a treasured staplefor many producers Peninsula inthe1800sandhasbecome leather characteristics over time. young, she explains, then takes on earthy delicate cherry andplumflavors when some structure, it’s generally marked by potential. Withapproachable tanninsyet by other localswho begantorecognize its 100 percent Trousseau wine, soon followed Arbois was thefirst inFrance toproduce a Breuil describes.DomaineRolet from appearing asasingle-variety red wine,” Some wineriesare saving aportion Portugal ishometomore Trousseau “In Galicia, Merenzao was extensively Trousseau made itsway to theIberian - lighter, lessconcentrated, more savory.” consumers are increasingly drawn to: “It speakstothestyle ofwinesommsand is theoppositeofthat,” explains Marques. concentrated andfruit-driven, “Bastardo especially compared to other Douro reds.” of ConceitoWines.“It’s lighter incolor, ent variety,” says RitaFerreira Marques it earlier, we realized it’s quiteadiffer everything else,andbecausewe picked ever. “Bastardo has to bepicked before Sonoma, andtheWillametteValley. cooler areas, includingSantaBarbara, in hotclimates,itssuccessstories are in Given Trousseau’s propensity toripenfast FUTURE? AMERICAN AN way to go.” I think we have along Trousseaulegit Noir, yet better andmake some understand the variety “We're to starting While mostDouro reds tend tobe – Pax Pax Mahle, Wines -

has 2.5 acres planted to Trousseau Noir wine withfood,” Lettsays. fruity, and refreshing—a great bridge winemaking techniques. “It’s low-alcohol, makes itwell-suited for low or nosulfur bodied red wines,which hebelieves natural tanninthan many other light- he describes. in aforest, combinedwithintense fruit,” musky, mossy aromas, sortof like walking characteristic combination of “wild, ago. It hasthrived, showcasing thegrape’s planted asmallplotofTrousseau adecade similar climaticconditionstotheJura and became convinced thathisregion shared Vineyards in Oregon’s WillametteValley, suitable for thegrape togrow successfully. only 10percent ofthearea’s acreage is allow for draining yet helpretain water, by stones called limestone screes, which where itthrives inthemarl soilscovered sensitive todisease.EvenintheJura, planting itbecausecanbefinicky and tury, mostPortuguesevineyards stopped ter reserves,” says Breuil. Inthe20thcen humidity, aswell asonethathasdeepwa draining soilthatwon’t retain toomuch Steven Thompson atAnalemmaWines Trousseau hasahigher amountof Jason Lett,winemaker atThe Eyrie “Trousseau must be planted in well- - - seau Gris,which winemakers usetomake Even rarer than Trousseau Noir isTrous- TWIN GREY TROUSSEAU’S particularly surprising.” and tablewineare sodifferent, that’s not show similar aromatics; given thatport the ports,while thered tablewinedidn’t contributes tangerine-like aromatics to percent Bastardo. We thinkthegrape we hadexcess fruitandbottled a100 in Oregon’s Umpqua Valley. “One year, 1999,” saidDr. Earl Jones with Abacela our Portuguese/Douro style portssince and useditasoneoffive varietiesin and delicious,” Parr says. acid grape tostartwith—it’s justsimple pink Trousseau pet-nat. “It’s notahigh- neutral barrels. He alsomakes apale in concrete or amixofconcrete and followed by sixtoeightmonthsofaging cluster fermentationinconcrete tanks, He crafts itintraditionally: whole Central Coastunder hisCombelabel. owned by StolpmanVineyards onthe Trousseau Noir from a3.5-acre plot eral,” hesays. and other PacificNorthwest AVAs ingen very authentically intheColumbiaGorge and Godello. “Trousseau expresses itself mon Galician grapes, includingMencia plant more. It grows alongside other com Columbia River Gorge AVA—and plansto at the Mosier Hills Estate Vineyard in the WINE FOCUS WINE “We have grown Bastardo since1997 Winemaker RajatParr ismaking - - Combe label // Harvesting Trousseau label //Harvesting Combe atAnalemma VineyardsStolpman under ontheCentral his Coast Rajat Parr makes Trousseau by owned plot from try itfallinlove withit.” really good, salty rosé. Most peoplewho and vibrancy and creates what he calls “a Allen. “Destemmingprovides freshness good aromatics andsalinenotes,” explains it five days ontheskin, we pickupreally to 14days, stemandnostem.“By keeping maceration types,from noskincontact tact istransformative.” such aninteresting expression. Skincon have such a unique flavor, and they have ful way you can,” hebelieves. “Grey grapes showcase thegrape inthemostwonder Russian River Valley. “It’s atravesty tonot Fanucchi Vineyards’ 10-acre plotinthe last several years, sourcing grapes from been makingaTrousseau Grisrosé for the at Two Shepherds Vineyard inSonoma has is always usedinfieldblends. whites androsés. InJura, Trousseau Gris is stillsuperior,” heshares. “We’re very made inJura for hundreds ofyears and a lot to learn about the grape. “It’s been believes Americanwinemakers stillhave grapes from hisown 2.5-acre vineyard, from Fanucchiandared Trousseau with who makes a white Trousseau with grapes Pax Mahle with Pax Wines in Sebastopol, BEGINS CURVE LEARNING THE He hasexperimented withnumerous William Allenwinemaker andowner - - are coming.” n ago. Ibelieve more Americanversions Jura/Savoie secret got outacoupleyears up-and-coming becauseI feel like the ones. The Trousseau oftheJura isless made with) Trousseau are thedomestic I thinkthemostexciting wines(being really great with food,” hesaid.“But style wineslike theseare really funand bullish on American Trousseau. “Alpine- grapes remains tobeseen. tive newcomer over theseestablished people bewillingtotake ariskonrela for Chardonnay or PinotNoir. Whether many ofthosespotsare alsoappropriate that are cooler androckier,” headds.But Fort Ross-Seaview AVA. “You needsites single acre parcel atBohanRanchinthe Sandlands labelusinggrapes from the who makes aTrousseau Noir under his tor ofwinemakingTegan Passalacqua, for it,” saidTurley WineCellars’ direc it, butthey don’t have appropriate sites to plant.“A lotofpeoplewant tomake alists remains findingtherightplaces the challenges for American viticultur peans’ centuries-oldheadstart,oneof long way togo.” legit Trousseau Noir, yet Ithinkwe have a stand the variety better and make some are very recent. “We’re starting to under field blend,andsinglevarietalbottlings unusual tofindTrousseau Noir outsidea much justscratching thesurface.” It’s still Despite this,Augustine remains In additiontocatchingupEuro- - - - -

PHOTOGRAPHY COURTESY OF KRIS FADE // ANDREW SCHOENEBERGER Turning inventory. And heads. That’s Proof.

Proof TM BY SOUTHERN GLAZER’S

Visit about.sgproof.com to find out more FISHER REELS 'EM IN AT FREELAND WINE & SPIRITS

Richard Fisher has been a beer, wine, and spirits man ever since he went to work part-time at BY TEDDY DURGIN The Liquor Pump in Parkville. That was 1985.

While at The Liquor Pump, Fisher soon discovered he had a real head for the packaged goods business and worked his way up to store manager. An opportunity eventually presented itself to purchase the old Timonium Liquors on the corner of York and Timonium Roads. He seized it and operated that store from 1994 to 2002. In August of that year, he transitioned to Freeland Wine & Spirits. "We initially rented," he recalled, during a recent in- terview with the Beverage Journal. "But in 2008, we bought the property and did an extensive expansion." Freeland is known for many things: its wide selection, competitive prices, and customer service. But, most of all, it's be- come known for its seasonal displays. In addition to his business acumen, Fisher has a real creative side. "I like to change Freeland Wine & Spirits' Patrick Fisher, Suzanne Fisher, Richard Fisher and Matt Jacobs. things up!" he declared. "We have a full basement under the store that ended up getting littered with display pieces. Any- 30 years," he noted. St. Patty's Day even though it's a bar holi- thing that was decent, I didn't want to After football season and St. Valen- day for the most part," he said. "When throw out." tine's Day, that decor comes down. Then, that ends, we go into Oriole mode. And Fisher ended up buying a Class C the last week in February is when he and then comes Cinco de Mayo, which leads cargo container that he keeps out back his staff start putting up the store's St. us into our summer set of rotating dis- of the store that is filled with nothing but Patrick's Day displays. "We go all out for (continued on page 52) display pieces. "Some of them go back

50 BEVERAGE JOURNAL May 2021 www.BeverageJournalInc.com Award-Winning Taste - New Flavors Now Available

Fishers Island Lemonade is proud to introduce our new family of premium spiked lemonade craft cocktails-in-a-can to compliment our original “FIL” summer staple: Spiked Tea, Pink Flamingo and Fizz. Each expression uses our award-winning premium vodka and whiskey spiked lemonade recipe combined with high-quality ingredients. Spiked Tea is our new twist on a classic, a half and half blend with fresh brewed black tea. Pink Flamingo is a well-balanced blend of real cranberry and our spiked lemonade. Fizz is a lighter, e€ervescent version of original Fishers you know and love. Female-founded by Bronya Shillo, Fishers Island Lemonade was the house cocktail at her family’s bar on Fishers Island, New York, and is best enjoyed in your happy place. Find your Island. Locally distributed by:

PLEASE ENJOY RESPONSIBLY. ©2021 ALL NIGHT LONG LLC, MYSTIC, CT. FISHERS ISLAND LEMONADE® VODKA & WHISKEY CANNED COCKTAIL. dering right. 'Did I order too much? Did I order just the right amount? Am I hitting the products that people want?'" Fisher says it is enthusiasm that any young store manager looking to open (continued from page 50) his/her own place must have. "If you're plays and decor." going to be in a people business, you In mid-September, the store becomes gotta like people!" he exclaimed. "It full of Oktoberfest displays. Right before can be like 'Groundhog Day' sometimes Thanksgiving, Freeland flips to Christmas. where it seems like you're doing the same Fisher remarked, "The sales reps love it. thing over and over. But it's the people They'll say, 'Wow! You come in one week, who will make each day seem different. and it's one thing. You come in the next, You'll start to feel a part of people's lives. and it's like a completely different store!' It's not for everybody. Some people don't We like the constant change." want to be closed in with four walls every Another thing that distinguishes Free- day. They have to be outside or on the land is that it's a family business. Fisher's road. I've always liked the task at hand wife, Suzanne, works in the store and -- coming in, seeing what needs to be maintains Freeland's website. His middle done, and making sure it gets done by son, Patrick, is the store's manager. Rich- the time I leave." ard adds that he and Suzanne have two And, by all means, join an association. other sons who have worked at the store Freeland Wine & Spirits is a member of "from the time I could get them in here the Maryland State Licensed Beverage lifting cases." Their oldest, Cole, works Association's Baltimore County affiliate for Amazon. Their youngest, Aidan, is a (BCLBA). He states, "Joining an associa- student at the University of Tennessee. tion gives you a head's up on so many So, after all these years, how does things that affect your business. They are Fisher maintain his enthusiasm for the on the front lines doing the battling for work? "I like the excitement of new prod- us and protecting our livelihoods. Mem- ucts coming in," was his quick reply. "I bership is important, because there is also love the cat-and-mouse game of or- strength in numbers." n

AreAre You You a a Member Member of of MSLBA, MSLBA, MarylandAre StateAre You YouLicen a aMember Membersed Beverage of of MSLBA, MSLBA, Association ? MarylandMaryland State State Licen Licen sedsed BeverageBeverage Association Association? ?

MSLBA members Marylandare Maryland beer, State wine Licen& spiritssed retailers Beverage representing Association bars, clubs, restaurants? & MSLBA membersMSLBA membersare Maryland are Maryland beer, beer, wine wine & & spirits spirits retailers representing representing bars, bars,clubs, restaurantsclubs, restaurants & & stores on alcohol beverage issues. They know their best chance for competently and successfully storesMSLBA on membersalcoholstores on beveragealcoholare Maryland beverage issues. beer,issues. They wine They know &know spirits theirtheir retailersbestbest chance chance representing for forcompetently competently bars, and clubs, successfully and restaurants successfully & dealing with dealingexternal with forces external such forces as such legislation, as legislation, regulation, regulation, suppliers, suppliers, enforcement enforcement agencies, agencies, prohibition prohibition storesdealing on with alcohol external beverage forces suchissues. as legislation, They know regulation, their best suppliers, chance forenforcement competently agencies, and successfully prohibition efforts, and unfairefforts, andcompetition, unfair competition, is by joiningis by joining MSLBA MSLBA with with otherother independentindependent retailers retailers for reputable for reputable efforts,dealing withandrepresentation. unfairexternal competition, forces such isas by legislation, joining MSLBA regulation, with suppliers, other independent enforcement retailers agencies, for prohibition reputable representation. efforts,representation. and unfair competition, is by joining MSLBA with other independent retailers for reputable

representation. Message from ______of ______:

Richard Fisher of Freeland Wine & Spirits MessageMessage from from ______of of ______: :

Message“Joining from ______an association gives of you ______a head’s up on so many things: that affect your

businessMSLBA ...— MembershipRepresenting Alcohol is important, BeverageMSLBA LicenseesNew Logosbecause 050703.qxd since there1950 5/10/2003 is 7:50 strength AM Page 1 in numbers.”

MSLBAMSLBA——RepresentingRepresenting Alcohol Alcohol Beverage Beverage Licensees Licensees since since 1950 1950 Contact MSLBA for Membership Information: MSLBA—Representing Alcohol Beverage Licensees since 1950 Phone: (410) 871-1377 E-Mail: [email protected]

Contact MSLBAVisit usfor on theMembership web at www.mslba.org Information: Contact MSLBA for Membership Information: Phone:Contact (410) MSLBA 871-1377 forE-Mail: Membership [email protected] Information: Phone: (410) 871-1377 E-Mail: [email protected] Phone: (410)Visit 871 us- 1377on the E web-Mail: at www.mslba.org [email protected] Visit us on the web at www.mslba.org Visit us on the web at www.mslba.org

NEW PRODUCTS

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. BOZAL MEZCAL GUÍAS DE CALABAZA . SMITHWORKS HARD SELTZER . LOS MAGOS SOTOL Bozal Mezcal announced the debut of its LEMONADE Los Magos announces the U.S. launch of first vegetarian Sacrificio mezcal, Guías de Smithworks, a collaboration between their Sotol, an indigenous Mexican spirit Calabaza, from Río de Ejutla in Oaxaca. A Pernod Ricard and country music artist made from the wild-harvested Sotol plant, single maguey expression made from 100 Blake Shelton, has launched Smithworks the species Dasylirion wheeleri. Known as percent Espadín, Bozal Guías de Calabaza Hard Seltzer Lemonade. Renowned for its the hidden gem of the Chihuahuan desert, includes chepiche—a perennial herb used American-made vodka, Smithworks now this sotol was born from the desire of in Mexican cooking—employed in the final enters the RTD category with its line of hard Mexican natives Eduardo Almanza and Juan distillation that rounds out warm vegetal seltzer lemonade in four flavors inspired by Pablo Carvajal to honor their heritage. The flavors from the pumpkin stems and plantains America’s Heartland: Classic Lemon, Ripe 76 proof blanco sotol is distilled in copper substituted for the traditional meats used in Strawberry, Southern Peach Tea and Crisp stills, and the founders already have plans to most Sacrificio mezcals. The 47% ABV mezcal Lime. expand their o— erings throughout 2021. is produced by 3 Badge Beverage Corp.

SRP: $99 SRP: 12 pack $17.49 SRP: $55 bozalmezcal.com smithworksvodka.com losmagossotol.com

. CAROLANS COLD BREW . CROWN ROYAL CANADIAN
. CRAFTHOUSE COCKTAILS A new and unique o— ering comes from the WHISKY RTD OFFERINGS BAGINBOX makers of Carolan's Irish Cream liqueur, the Crown Royal Canadian Whisky joins the Crafthouse Cocktails, a range of ready- second largest brand of Irish cream. Made with ready-to-drink sweepstakes with the to-drink canned and bottled cocktails velvety Irish Cream liqueur combined with cold introduction of its own line of cocktails in cofounded in 2013 by bartender, Charles brewed co— ee, it o— ers pronounced roasted three flavors: Whisky & Cola, Washington Joly and Chicago restaurateur Matt Lindner, co— ee, chocolate, and nutty flavors. Bottled at Apple (made with apple and sparkling has begun rolling out 1.75ML party boxes 34% ABV, Carolan’s Irish Cream Cold Brew is cranberry), and Peach Tea (made with around the country. The 1.75ML bag-in- available now nationwide in the 750ml size. peach flavors and brewed tea), all 7% box cocktail line includes four cocktails— alcohol by volume. Moscow Mule, Pineapple Daiquiri, Smoky Margarita, and their newest cocktail o— ering, a Spicy Margarita that is exclusively sold in this format. The party box is recyclable.

SRP: $15.99 SRP: $3.99, 12 oz.; $14.99, 4-packs SRP: $27.99 carolans.ie crownroyal.com crafthousecocktails.com

54 BEVERAGE JOURNAL May 2021 www.BeverageJournalInc.com BUSINESS SALES & ACQUISITIONS

Testimonials “He did a great job and I would recommend anyone ATKINS who is thinking of selling their business to contact Business Solutions Steve prior to signing with anyone else. He does his research and puts people together… Recognized Industry Expert ” Barry G., Prince George’s County

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. ROSCATO GOLD . SAPPORO PURE . LØS SUNDAYS TEQUILA Palm Bay International announces Roscato Sapporo U.S.A., maker of the number one Løs Sundays tequilas—Blanco and Gold, the newest addition to the brand’s selling Asian beer brand in the U.S., has Coconut—are made from sustainably- range of wines from northern Italy. Made unveiled Sapporo Pure, a new light beer farmed Blue Weber agaves grown in from a blend of native and international red meant to serve the evolving tastes of the Highlands and Lowlands. Traditionally grapes, Roscato Gold combines tradition with modern consumer as well as longtime Sapporo cooked in stone and brick ovens and twice modern winemaking techniques; each variety drinkers. The beer will be among the lowest distilled in Jalisco, Løs Sundays Tequila is is harvested and vinified separately, the juice calorie options in the superior light beer described as a “clean, smooth tequila for is kept on the skins for several days at low category, with 90 calories, 2.4g carbs, and the people, that can be enjoyed neat as a temperatures to extract aromas and color. The 4% percent ABV. Pure will join a Sapporo sipping tequila or crafted into your favorite result is a fresh, fruit-forward wine with a subtle brand family that includes Sapporo Premium, cocktail.” fizz, targeted at the sweet red blend consumer, Sapporo Premium Black, Sapporo Premium 7% ABV. Light and Sapporo Reserve.

SRP: $12.99 per 750ml SRP: $8.99-$10.99 per six pack SRP: $29.99 - $37.99 roscatowine.com sapporobeer.com/age-gate/ lossundays.com

. RUMCHATA LIMÓN . ABSINTHE ORDINAIRE . KYLA RIVIERA HARD KOMBUCHA RumChata Limón will now be available The first Absinthe recipe was invented by This range features a twist on classic cocktail nation-wide and the announcement coincides Dr. Pierre Ordinaire in 1792 in rural France, culture with modern flavors, alongside gut- with the launch of two additional sizes for and enthusiasts for this new drink brought friendly probiotics. Each 12 oz. single can the brand, a 375ml bottle and 100ml 3-pack. it to Paris, where it became the symbol of serving contains 150 calories, 3 grams of RumChata Limón blends Caribbean rum with the free bohemian spirit. Today, Absinthe sugar, 2 grams of carbs, and 7% ABV. Kyla real cream, vanilla and lemon and is packaged Ordinaire Reserve recalls the legendary Riviera comes in four flavors: Lemon Verbena in a bright yellow version of the iconic absinthe recipe from the era of La Belle Drop, Shiso Mint Mojito, Bergamot Blood RumChata bottle, complete with the familiar Epoque. Distilled from many botanicals Orange Fizz, and Pom Pom Collins. gold cap. including wormwood, southernwood, peppermint, lemon balm, and fennel, it is bottled without dye at 129 proof.

SRP: 750ml, $21.99; 3-pack $11.99; 375ml $15.99 SRP: $40 SRP: 4-packs, $12.99; 8 pk variety, $19.99 rumchata.com crillonimportersltd.com kylakombucha.com

56 BEVERAGE JOURNAL May 2021 www.BeverageJournalInc.com