Two Festivals Showcase Beer's Crowd

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FEATURES

16 Beer Here Local winter festivals brought out the brands and their fans.

18 Local Chatter Community-centric restaurateurs share the secrets of their success.

22 Social IQ On Premise Advice looks to social media for direct marketing.

16 24 Retail Review Allen’s Wine and Spirits celebrates 25 years in serving the Portsmouth-area.

28 Green Shoots on the Emerald Isle Irish Whiskey is experiencing a wave of new distilleries. 18

24 28

March 2016 RHODE ISLAND BEVERAGE JOURNAL 3 RHODE ISLAND MARCH2016 BEVERAGE JOURNAL

VOLUME March offers an avalanche of local news and market No03 MARCH 2016 80 information. It’s another great month to explore the issue 36 The Case for Vino Nobile { ISSN 0035-4652 } cover to cover. New reasons to rediscover Montepulciano’s noble wine. PUBLISHER GERALD P. SLONE ° St. Patrick's Day takes the holiday focus this month with the cover story about [email protected] the explosion of distilleries on the Emerald Isle. With that in mind, go “On Call" 42 Why Négociants Still Matter with Jameson, beloved leader of the Irish whiskey pack and check out “poitin," EDITOR & ASSOCIATE PUBLISHER Applying savoir-faire to regional French wines, ‘middlemen’ DANA SLONE a variation on Irish whiskey, and other new products. 36 [email protected] bring value to the U.S. market. Montepulciano gets a turn in the wine spotlight, and we offer a retail-focused DIRECTOR OF WHOLESALER SERVICES ° LAURIE BUICK piece on contemporary negociant wines. [email protected] On Call with Jameson New Products & Promotions and Wine Buzz offer a pot full of gold: product 46 SUBSCRIPTION/RETAIL SERVICES ° Irish whiskey keeps getting reinvented at Chicago’s BRIAN SLONE ideas to keep you in the green. Barrelman Tavern. [email protected] Beer festivals warmed up the winter, showcasing many brands for eager crowds. DESIGN ° EVAN FRASER [email protected] ° In the local focus: We talk to the Gregg’s team of restaurateurs, recently 48 New Products & Promotions recognized for their community service. EDITORIAL ADMINISTRATOR The month’s review of newly released ﬂ avors, tastes SAVANNAH MUL and brands. [email protected]

WRITER 42 LAUREN DALEY

SUBSCRIPTIONS & RENEWALS

$35 FOR ONE YEAR $9 FOR SINGLE COPY $60 FOR TWO YEARS (Includes shipping and handling) Subscription includes Web portal product user ID and password All sales are final. thebeveragejournal.com 203.288.3375 ° Meritage in East Greenwich offers our monthly “Serving Up” cocktail recipe, while Allen’s Wine and Spirits gets the “Retail Review” treatment. Published Monthly By: The Rhode Island Beverage Journal; 2508 Whitney Avenue, P.O. Box 185159; Hamden, 48 46 CT 06518 is devoted to all liquor, wine and beer licensees. ° We like to keep things easy for you with the resources we offer; it’s our mission Nothing may be reproduced or uploaded without written and our purpose. Need a demo on how to use the magazine and the direct- permission from the publisher. This includes articles, to-wholesaler shopping website? We offer all the tools you need to keep your pictures, pdf files, online or electronic versions. Not responsible for unsolicited material or advertising claims. business running smoothly, and they are all included in your subscription or In the Price List section this month: price listing. Call us. DEPARTMENTS The opinions expressed here are that of the individual authors and not necessarily the views of The Rhode Wine FAQ’s Island Beverage Journal. We reserve the right to reject Market Point Wine Buzz By the Numbers any material that is flawed due to content or design. All advertisements and price list advertising are subject News Front Serving Up Beer Column to the approval of The Beverage Journal which reserves ON THE Around Town Association News Crossword the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 A sunny outlook from Southeast Tuscany. HOW BEER, WINE DO NOT FORWARD. LIQUOR BRAND INDEX JOURNAL CLASSIFIED AND SPIRITS National Coverage, Local Advantage WINE BRAND INDEX SHOPPING NETWORK Page 1a The Beverage Network Publications are served by: GET TO THE Beverage Media Group, Inc. BEER BRAND INDEX MARKETPLACE 152 Madison Avenue, Suite 600, New York, NY 10016 THE INDEX tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com The largest compilation of beverage alcohol price and brand information.

4 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access RHODE ISLAND BEVERAGE JOURNAL

VOLUME March offers an avalanche of local news and market No03 MARCH 2016 80 information. It’s another great month to explore the issue { ISSN 0035-4652 } cover to cover.

PUBLISHER GERALD P. SLONE ° St. Patrick's Day takes the holiday focus this month with the cover story about [email protected] the explosion of distilleries on the Emerald Isle. With that in mind, go “On Call"

EDITOR & ASSOCIATE PUBLISHER with Jameson, beloved leader of the Irish whiskey pack and check out “poitin," DANA SLONE a variation on Irish whiskey, and other new products. [email protected] Montepulciano gets a turn in the wine spotlight, and we offer a retail-focused DIRECTOR OF WHOLESALER SERVICES ° LAURIE BUICK piece on contemporary negociant wines. [email protected] New Products & Promotions and Wine Buzz offer a pot full of gold: product SUBSCRIPTION/RETAIL SERVICES ° BRIAN SLONE ideas to keep you in the green. [email protected] Beer festivals warmed up the winter, showcasing many brands for eager crowds. DESIGN ° EVAN FRASER [email protected] ° In the local focus: We talk to the Gregg’s team of restaurateurs, recently EDITORIAL ADMINISTRATOR recognized for their community service. SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS & RENEWALS

The opinions expressed here are that of the individual price listing. Call us. authors and not necessarily the views of The Rhode Island Beverage Journal. We reserve the right to reject any material that is flawed due to content or design.

All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves ON THE the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 A sunny outlook from Southeast Tuscany. DO NOT FORWARD.

National Coverage, Local Advantage The Beverage Network Publications are served by: Beverage Media Group, Inc. 152 Madison Avenue, Suite 600, New York, NY 10016 tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com

March 2016 RHODE ISLAND BEVERAGE JOURNAL 5 NEWSFRONT

TREASURY WINE ESTATES ADDS CHATEAU continues to increase. The board reports a 13 percent growth MINUTY TO PORTFOLIO in volume and a 39.2 percent growth in value, with about 67.7 Treasury Wine Estates is the exclusive U.S. million bottles being shipped in 2015; 65.3 million of those importer of Château Minuty, a Côtes de Provence bottles were exported to the United States. rosé producer. “While the rosé category is currently experiencing explosive growth and SANTA MARGHERITA EXCLUSIVELY IMPORTED popularity, Château Minuty has been around BY SANTA MARGHERITA USA since 1936 and is now under the careful direction Santa Margherita USA, Inc. is now of third-generation winemakers, Jean-Etienne and the exclusive importer of the Santa François Matton,” said Sandra LeDrew, President of Treasury Margherita wine brand in the U.S. Wine Estates. “We are very excited to work with the family and Santa Margherita’s wine portfolio to represent this prestigious and pioneering brand.” includes Pinot Grigio Alto Adige and Valdadige, Chianti Classico Riserva and Prosecco Superiore. “As we move into a CONSTELLATION BRANDS BUILDS BREWERY TO new year with an iconic brand at the forefront of our portfolio, KEEP UP WITH DEMAND our family is excited to share another aspect of the Santa Constellation Brands has Margherita story, deeply rooted in history, that until now has released details regarding not yet been told,” said Gaetano Marzotto, Chairman of the the construction of Board for the Santa Margherita Wine Group. a new brewery to be built in Mexicali, Mexico, located near California, one of Constellation’s largest beer markets. SILICON VALLEY BANK PREDICTS DECLINE IN The brewery is expected to provide 10 million hectoliters of WINE CONSUMPTION production, with the first 5 hectoliters to be completed by 2019. Silicon Valley Bank released its The company is also expanding their Nava Brewery in Mexico, Annual State of the Wine Industry which currently holds 10 million hectoliters, to a 25-million- Report in January, which combines hectoliter capacity by year end 2018. Silicon Valley Bank’s experience in the U.S. wine business along with JACK DANIEL’S DISTILLERY CELEBRATES research to forecast predictions. The Silicon Valley Bank offers 150 YEARS financial services and advice to more than 300 vineyards and Jack Daniel’s will celebrate its 150th wineries on the West Coast. The report predicts that fine wine anniversary of the distillery in Lynchburg, sales will end 2016 with growth between 9-13 percent, a slight Tennessee, both at its historic location decline from about 14 percent sales growth in 2015. and around the world, in 2016. Commemorative 150th anniversary bottles, a global barrel DISTILLED SPIRITS COUNCIL REPORTS STEADY scavenger hunt, a global master distiller for a day contest, GROWTH IN 2015 renovations to, and new facilities for, the Jack Daniel Distillery, The Distilled Spirits Council of the as well as a celebration event in Lynchburg set for October United States (DISCUS) reported are among the events and promotions planned to celebrate another year of steady growth in 2015 with the legacy. supplier sales up 4.1 percent and volumes up 2.3 percent. DISCUS reported strong COGNAC POSTS OVERALL GLOBAL GROWTH growth in every whiskey category for IN 2015 the second year with revenues rising 8 percent. Tequila grew The Cognac Board (BNIC) has announced by 9.4 percent in sales and Cognac grew 16.2 percent. Other record growth in 2015, due to exports highlights included the U.S. market reaching $72 billion in reaching an historic high in terms of sales, which supports about 1.4 million jobs in the hospitality volume and value. The Cognac Board sites industry. American whiskeys led export growth, increasing 4 performance growth in North America, percent due to consumer interest, while overall spirit exports where the industry and consumer demand grew 3.4 percent.

6 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access Untitled-4 1 2/3/16 3:52 PM NEWSFRONT

DIAGEO PROVIDES NUTRITIONAL PASTERNAK WINE IMPORTS AND THOMAS INFORMATION ON PRODUCTS GEORGE ESTATES ANNOUNCE PARTNERSHIP Diageo is working with the newly Pasternak Wine Imports will oversee revised website, DRINKiQ.com, to the distribution and marketing of give consumers more information Thomas George Estates, a Russian about nutrition, calorie and alcohol content for all of their River Valley based winery. The Thomas brands. DRINKiQ.com includes a breakdown of calories, George Estates portfolio consists of two carbohydrates and protein, as well as saturated fat, sugar, independent brands, Thomas George caffeine and sodium content. Consumers are also able to use Estate wines, dedicated to the estate-grown Pinot Noir and the a Drinks Calculator to determine how many calories they are Chardonnay from the Russian River Valley AVA, as well as the drinking per serving, along with tips to promote responsible Noble Tree wines made from estate-grown Sonoma County drinking. Diageo launched the responsible drinking website grapes. Thomas George Estates offers a range of single vineyard in 2008. wines including Baker Ridge, Cresta Ridge, Starr Ridge and Sons & Daughters Ranch, but they also vinify by individual WHISKY EXPERTS NAME BEST CANADIAN lot-specific sites. WHISKY OF 2015 A panel of 10 independent BROWN-FORMAN WILL SELL TWO SPIRIT whisky experts has named Lot BRANDS TO SAZERAC No. 40 the Canadian Whisky Brown-Forman Corporation will of the Year at the sixth annual sell its Southern Comfort and Canadian Whisky Awards. Tuaca brand trademarks to Sazerac The whisky is distilled in for $543.5 million. The decision to Windsor, Ontario. Davin de sell the brands is based on the company’s evolving portfolio Kergommeaux, Chairman of the strategy. Brown-Forman has marketed Southern Comfort since Judges, said Lot No. 40 is, “a rye 1979, when they acquired the brand, and Tuaca since 2002. whisky sensation. Interest in rye is surging globally and here is “We are very excited about the opportunity to acquire such proof that Canada makes the best all-rye whiskies in the world.” iconic brands. Brown-Forman has done an excellent job of Other top whisky winners included Canadian Club 100% Rye, building both brands over the years and we are looking forward Gooderham & Worts, Crown Royal Northern Harvest Rye, to many more years of successful brand building,” said Mark Crown Royal Hand Selected Barrel and Masterson’s 10-Year- Brown, President and CEO of the Sazerac Company. The sale Old Rye. Dr. Don Livermore of Corby Distillers (center) accepts is expected to close March 2016. the award from Kergommeaux (left) and whiskey author Dave Broom (right). TERLATO WINES ADDS LUXURY PROSECCO TO WINE PORTFOLIO CANADA’S OLDEST BREW LAUNCHES IN THE Terlato Wines announced a long-term agreement UNITED STATES to be the exclusive marketing agent for Riondo Moosehead, Canada’s oldest independent Spago Nero Prosecco, an authentic DOC prosecco brewery, will launch its Moosehead Radler, which from the Veneto region. Terlato will feature the is a combination of grapefruit, grape and lemon, signature Spago Nero Prosessco DOC and import in the U.S. this spring. The beer will launch in single-serve 187 ml bottles, as well as the 750 March 2016 and will be imported by United ml bottles with Riondo’s signature string close. States Beverage of Stamford, Connecticut. “Riondo already holds a strong position in the U.S. with a “Moosehead is a brand that has a loyal following. As we look 6 percent market share, which places it in Nielsen’s Top Five to grow the brand in the U.S., we want to introduce styles that for Prosecco sales volume for the past four years. With overall help expand our existing consumer base, and Radler is the Prosecco sales at 3.5 million cases in 2014 and growing, we have brand to do that,” said Andrew Oland, CEO of Moosehead confidence that there is major untapped growth potential for Breweries Limited. Riondo Prosecco in the U.S.,” said William A. Terlato, CEO of Terlato Wines.

8 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access NEW WINES from DELICATO FAMILY VINEYARDS AND ZAC BROWN North Coast and Russian River Valley

Zac Brown, proprietor John Killebrew, winemaker

Available Now at MS Walker For orders Please Contact your Sales Representative or 401.247.0646

CABERNET SAUVIGNON PINOT NOIR PROPRIETARY RED BLEND NORTH COAST RUSSIAN RIVER VALLEY NORTH COAST

M.S. WALKER RECEIVES SALES ACCOLADES FROM JORDAN WINERY

Three M.S. Walker executives were inducted into Jordan Winery’s “Ruby Jacket Society” in January 2016. Brett Allen, General Manager, Michael Lester, On-Premise Manager, and Douglas Shaw, Senior Vice President, received the recognition for their excellence in sales leadership and brand stewardship during 2015. Shaw and Lester traveled to the Healdsburg, California estate of Jordan Vineyards & Winery for the ceremony on January 21, 2016.

1. Brett Allen, General Manager, M.S. Walker of Rhode Island. 1 2 2. Taken in the Jordan Winery oak tank room on January 21, Photos by Drew Ross. 2016. John Jordan, CEO, Jordan Winery; Michael Lester, On-Premise Manager, M.S. Walker of Rhode Island; Ashley Cesario, Eastern U.S. Regional Sales Director, Jordan Winery; and Douglas Shaw, Senior Vice President, M.S. Walker.

BILLY’S RESTAURANT RECEIVES ACCOLADES FROM OPENTABLE

Billy’s Restaurant has been named the “Best Restaurant in Boston/New England” from OpenTable’s diners’ choice list. Located on Maple Avenue in Barrington, this American bistro and tavern was the only Rhode Island restaurant to make the list, and is a top-ten diners’ choice winner. “We are so honored that our diners took the time to give us such great reviews on OpenTable,” said Bill Dessel, Owner, Billy’s. “I’m very proud of the team at Billy’s who strive to provide our guests the highest-quality dining experience possible in a warm, inviting and unpretentious setting.” Billy’s Restaurant is currently rated 4.7 out of five stars with a 100 percent rating of diners recommending this place to friends. OpenTable also rates Billy’s as “loved for” Overall Restaurant, Neighborhood Gem, Service and Contemporary American for Boston/New England/Rhode Island.

Owner Bill Dessel at Billy’s in Barrington. Dessel is also co-founder of KEEL Vodka.

SONS OF LIBERTY SPIRITS AND J. RIEGER & CO. WAGER WHISKEY

Sons of Liberty Spirits of Rhode Island and J. Rieger & Co. of Kansas City made a whiskey wager to send their finest whiskey to each other based on which team won the AFC Divisional playoff game between the New England Patriots and the Kansas City Chiefs on January 16, 2016. The New England Patriots won the game, and J. Rieger & Co. sent a case of their finest whiskey to the staff at Sons of Liberty Spirits. If the Patriots had lost, Sons of Liberty would have sent a case of their whiskey to J. Rieger & Co. The two spirit companies communicated during the game through social 1 2 media using #NFLWhiskeyWars.

1. Bryan Ricard of Sons of Liberty toasts with J. Rieger. 2. J. Rieger & Co.’s line up.

10 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN AROUNDTOWN

M.S. WALKER RECEIVES SALES ACCOLADES NEWPORT DISTILLING COMPANY RELEASES FROM JORDAN WINERY NEW RUM

Three M.S. Walker executives were inducted into Jordan Newport Distilling Company, makers of Thomas Tew Winery’s “Ruby Jacket Society” in January 2016. Brett Allen, Single Barrel Rum, released the newest addition to their General Manager, Michael Lester, On-Premise Manager, portfolio – Widows Walk. This white rum is crafted in a and Douglas Shaw, Senior Vice President, received the single pot still and “has a buttery nose up front followed recognition for their excellence in sales leadership and by a grassy cane flavor and finishing with dark molasses brand stewardship during 2015. Shaw and Lester traveled notes.” At 67.5% ABV, Master Distiller Brent Ryan said, to the Healdsburg, California estate of Jordan Vineyards & “There are lots of distillers making flavored rums and lower Winery for the ceremony on January 21, 2016. proof white rums, an over-proof white rum is a unique expression that is focused on our meticulous process and 1. Brett Allen, General Manager, M.S. Walker of Rhode Island. the spirit itself.” Widows Walk is packaged in a 1-liter bottle 1 2 2. Taken in the Jordan Winery oak tank room on January 21, and is distributed by Horizon Beverage Company, Origin Photos by Drew Ross. 2016. John Jordan, CEO, Jordan Winery; Michael Lester, Division in Rhode Island. On-Premise Manager, M.S. Walker of Rhode Island; Ashley Cesario, Eastern U.S. Regional Sales Director, Jordan Winery; and Douglas Shaw, Senior Vice President, M.S. Walker. AVVIO RISTORANTE JOINS NEWPORT RESTAURANT GROUP

BILLY’S RESTAURANT RECEIVES ACCOLADES Avvio Ristorante is the latest restaurant to join the Newport FROM OPENTABLE Restaurant Group. Avvio, an Italian eatery slated to open in spring 2016, will occupy the former Papa Razzi space in Billy’s Restaurant has been named the “Best Restaurant Garden City, Cranston. Chef Greg Coccio, former Executive in Boston/New England” from OpenTable’s diners’ choice Chef at Papa Razzi, will remain in his role at Avvio, along list. Located on Maple Avenue in Barrington, this American with Chef Kevin DiLibero, Director of Culinary Arts, Newport bistro and tavern was the only Rhode Island restaurant to Restaurant Group. Avvio’s menu will feature classic Italian make the list, and is a top-ten diners’ choice winner. “We dishes, Neapolitan pizzas and wood-fired grill offerings. are so honored that our diners took the time to give us “When Newport Harbor Corporation purchased seven such great reviews on OpenTable,” said Bill Dessel, Owner, Papa Razzi restaurants in 2012, it gave us the opportunity to Billy’s. “I’m very proud of the team at Billy’s who strive to grow our footprint into Massachusetts,” said Paul O’Reilly, provide our guests the highest-quality dining experience CEO and President of Newport Harbor Corporation. “The possible in a warm, inviting and unpretentious setting.” Cranston location has been successful, but with the growth Billy’s Restaurant is currently rated 4.7 out of five stars with and expansion of Garden City, we saw an opportunity to a 100 percent rating of diners recommending this place to refresh the space and enhance its offerings to align with friends. OpenTable also rates Billy’s as “loved for” Overall Newport Restaurant Group’s culinary philosophy. These Restaurant, Neighborhood Gem, Service and Contemporary changes will allow us to add Avvio to the portfolio and American for Boston/New England/Rhode Island. to provide guests in the West Bay and statewide the experience they have come to expect from our restaurants.” Owner Bill Dessel at Billy’s in Barrington. Dessel is also co-founder of KEEL Vodka.

CAROLYN’S SAKONNET WINES POURS AT SUN WINEFEST SONS OF LIBERTY SPIRITS AND J. RIEGER & CO. WAGER WHISKEY Carolyn's Sakonnet Vineyard staff poured at the 13th Annual Sun WineFest at the Mohegan Sun Casino in Sons of Liberty Spirits of Rhode Island and J. Rieger & Co. Uncasville, Connecticut the weekend of January 29, of Kansas City made a whiskey wager to send their finest 2016. The three-day event attracts thousands of wine whiskey to each other based on which team won the AFC and food lovers from around the region. The vineyard Divisional playoff game between the New England Patriots showcased a selection of its award-winning wines: Estate and the Kansas City Chiefs on January 16, 2016. The New Blessed Blend Red, Estate Rhode Island Red, The Blessed England Patriots won the game, and J. Rieger & Co. sent a Blend White, and SIREN wine, made of 100-percent Vidal case of their finest whiskey to the staff at Sons of Liberty Blanc grapes. Spirits. If the Patriots had lost, Sons of Liberty would have sent a case of their whiskey to J. Rieger & Co. The two spirit Rachel Brooks, Senior Events Coordinator and Jessica Walsh, companies communicated during the game through social Social Media and Marketing Coordinator of Carolyn’s Sakonnet 1 2 media using #NFLWhiskeyWars. Vineyard of Little Compton, Rhode Island.

1. Bryan Ricard of Sons of Liberty toasts with J. Rieger. 2. J. Rieger & Co.’s line up.

March 2016 RHODE ISLAND BEVERAGE JOURNAL 11 AROUNDTOWN

USBG RI HOSTS MOUNT GAY RUM BRAND AMBASSADOR

Twin River VIP 100 Club was the site for the United States Bartenders Guild Rhode Island (USBG RI) Chapter meeting, where a brand education session with Mount Gay Rum's National Brand Ambassador, Scott Fitzgerald, took place. Fitzgerald presented a tasting of the Mount Gay Rum line along with the company’s history, which began in 1703 in Barbados, making it the world’s oldest rum producer. The session was part of the chapter’s monthly gathering held 1 2 on January 19, 2016. The USBG RI board members also discussed meetings with chapter members after the session.

1. Mount Gay Rum. Chapter members tasted different varieties of the rum, learned about the characteristics of each, and the distilling process. 2. Mount Gay Rum's National Brand Ambassador, Scott Fitzgerald. 3. Laura Kanzler, Origin Beverage; Ben Terry, New Harvest; Patrick Cull, USBG RI Treasurer; Alex Thibault, Brand Activation Manager, Mount Gay; Scott Fitzgerald, Mount Gay Rum's National Brand Ambassador; Katie Masterson, Boom Box/Magdalena Room; Ian Magiros, On-Premise Key 3 Account Specialist, M.S. Walker; Frank Martucci, Director of Photos by Chris Almeida. Beverage Operations, Twin River Casino; Joaquin Meza, El Rancho Grande; Jonathan Pogash; Anthony Guaetta, Twin River Bartender; Liz Sawtelle, Secretary, USBG RI.

MARCHESI DI BAROLO MANAGER VISITS RHODE ISLAND

During a recent visit to the United States, Anna Abbona, the owner and export market manager for Marchesi di Barola, Italy, spent time with the M.S. Walker sales team to promote the portfolio in Rhode Island. Based in Alba, the Abbona family is the fifth-generation owner of the Marchesi di Barolo wine estate. Over two centuries ago, the Marquis of Barolo created the wine making style that established the Barolo region.

M.S. Walker Sales Team, except where indicated: Brett Allen; Ian Magiros; Michael Lester; Owen Thorpe; Bryan Hoffman; Anna Abbona, Owner and Export Manager Manager, Marchesi di Barola; Nat Saywell; Steve Brodd; Matt Supinski; David Montoya; Alan Babb; Christine Langford; Marc Guillotte; Michael Bianco; Sid Lahkhar; Jamie Matos; and Ryan Lavoie.

12 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access rich is always a good thing ®

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LayerCake_BM0216.indd 1 1/8/16 12:56 PM AROUNDTOWN

ALPHA DISTRIBUTING GETS IN THE IRISH SPIRIT FOR MARCH

Alpha Distributing visited The Beverage Journal office on February 4, to showcase a timely March product, Irish whiskey. Known in Ireland as The Gaelic Soldier, Kern Triple Distilled Blended Irish Whiskey is produced at Ireland’s award-winning Teeling Distillery. Kern is aged up to five years in American Oak with Irish malts and grains, giving the whiskey a honey-malt finish.

M.S. WALKER’S MAGIROS TAKES ON NEW ACCOUNT ROLE

Ian Magiros moved into his new position of On-Premise Key Account Specialist in January 2016. Magiros is a Certified Sommelier and holds an Advanced Certificate in Wine and Spirits from WSET.

Ian Magiros, On-Premise Key Account Specialist, M.S. Walker.

Photo by Chris Almeida.

14 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access The Natural Choice for Limoncello

All natural, with no preservatives, no flavorings, and no coloring agents. Made using 100% lemon peels of the special P.G.I. Sorrento Oval lemon variety.

Please reach out to your local Rhode Island Distributors sales representative for information. WWW.VILLAMASSA.COM Drink Responsibly. Villa Massa® Liqueur Limoncello. 30% Alc./Vol. ©2016 Imported by Deutsch Family Wine & Spirits, White Plains, NY 10604. Please Enjoy Responsibly. BEERHERE Two Festivals Showcase Beer’s Crowd-Drawing Power

BY DANA SLONE

Rhode Islanders were treated to two beer festivals during the month of January. Many local, regional and national craft brewers 1 2 turned out to offer thousands of samples over the course of two separate weekends. While not produced in conjunction with one another, the festival crowds showed just how popular a draw craft beers continue to be for consumers. The first festival was the Rhode Island Winter Beer Blast 2016. Federal Hill Pizza presented the inaugural event on January 16, 2016 at the Historic Warren Armory in Warren. One hundred percent of the door funds, the event’s raffle funds and a portion of the proceeds were donated to Chefs Feeding Kids and the Historic Warren Armory Restoration Fund. 3 4 The second festival for area beer lovers, The Rhode Island Brew Fest, was a sold-out showcase of more than 55 breweries featuring more than 175 beers at the Pawtucket Armory. The festival, in its fourth year, is produced by Gray Matter Marketing, who donated a portion of every ticket sold to the Rhode Island Brewers Guild. An expanded gallery is posted at www.thebeveragejournal.com/ ri-winter-beer-fests-2016.

1. Federal Hill Pizza’s Rich Kraemer, General Manager and Event 5 6 Director and William A. Manzo, Owner/Chef. Rhode Island Winter Beer Blast 2016. 2. Bill McAvoy, CT and RI Sales Manager, Two Roads Brewing in Stratford, CT. Rhode Island Winter Beer Blast 2016. 3. Patrick Bailey, Kentucky Bourbon Barrel Ale/DFW Brewery Rep, Alltech Lexington Brewing and Distilling Company. Rhode Island Winter Beer Blast 2016. 4. Both from Revival Brewing Company in Cranston, RI: Alex Roskowski, Brewer, and Michaela Brinkley, Customer Service and Marketing Coordinator. Rhode Island Winter Beer Blast 2016. 5. Cara Liefers, Director of Sales, Grey Sail Brewing of Westerly, 7 8 RI. Rhode Island Winter Beer Blast 2016. 6. Chris Martelly, Sales, Atlantic Distributing and Importing and Scott Allan, Brewery Rep., Jack’s Abby Craft Lagers of Framingham, MA. Rhode Island Winter Beer Blast 2016. 7. Jared Ducharme, Sales Manager, Whaler’s Brewing Company of Wakefield, RI. Rhode Island Winter Beer Blast 2016. 8. Jacqueline Vaughn, Mumma’s Real Lemonade of Warren, RI. Rhode Island Winter Beer Blast 2016. 9. Jamie Buscher, Intern, Narragansett Beer and Amber Niaura, Intern, Narragansett Beer of Providence, RI. Rhode Island Brew Fest 2016. 10. Bill McAvoy, CT and RI Sales Manager, Two Roads Brewing in Stratford, CT, with Jacqui Macek. Rhode Island Brew Fest 2016. 9 10

16 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access BEERHERE

11 12 13

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18 19 20

21 22 23

Photos by Chris Almeida. 17. All of Bucket Brewery from Pawtucket, RI: Peter Larrivee, Sales Manager; Nate Broomfield, Founder and President; and Drew 11. Carrie Anne Kelly, New England Sales Manager, 21st Amendment Powers, Founder. Rhode Island Brew Fest 2016. Brewery of San Leandro, CA. Rhode Island Brew Fest 2016. 18. Michelle Kirms, Assistant Brewer, Grey Sail Brewing of Westerly, 12. All from Whaler’s Brewing Company in Wakefield, RI: Courtney RI. Rhode Island Brew Fest 2016. Zink; Wesley Staschke, Co-owner and Brewer; Josh Dunlap, Co- 19. Matt Thomas, CT/RI Regional Sales Manager, Dog Fish Head Craft owner and Brewer; Nicole Anderson. Rhode Island Brew Fest Brewery of Milton, DE. Rhode Island Brew Fest 2016. 2016. 20. Clare Simpson-Daniel, PR and Events Captain, and Keiko Gammel, 13. Gray Matter Marketing’s Brian Hodge, Director of Communications, Events, of Newport Storm Brewery in Newport, RI. Rhode Island and Matthew Gray, President. Rhode Island Brew Fest 2016. Brew Fest 2016. 14. All of Foolproof Brewing Company of Pawtucket, RI: Steve Sharp, 21. Providence’s Long Live Beerworks, Brian Lee, Assistant Brewer; Head Brewer; Kris Cumming, Sales Manager; and Nick Garrison, Armando DeDona, Brewer/Owner; and Chris Moran. Rhode Island President and Founder. Rhode Island Brew Fest 2016. Brew Fest 2016. 15. Sean McGilloway, District Manager, Green Flash Brewing 22. Matt Richardson, Owner and Brewmaster, Tilted Barn Brewery of Company of San Diego, CA. Rhode Island Brew Fest 2016. Exeter, RI. Rhode Island Brew Fest 2016. 16. Craft Beer Guild of RI’s Eric Schwartz, Sales Rep., and Shaun 23. Stonington, CT’s Beer’d Brewing’s Aaron Simoncini, Owner and Daniels, Sales Supervisor, pouring for Colorado’s Left Hand Brewer, and Precious Putnam, Owner and Operations Manager. Brewing Company. Rhode Island Brew Fest 2016. Rhode Island Brew Fest 2016.

March 2016 RHODE ISLAND BEVERAGE JOURNAL 17 MARCH 2016 LOCAL CHATTER

Community is at the Heart of Success for a Team of Restaurateurs Bobbie and Bob Bacon. BY LAUREN DALEY

Bob and Bobbie Bacon might be Michigan natives, but they’re restaurant business forever. I started working at my neighbor’s true blue Rhode Islanders at heart. restaurant in Michigan at 11, and Bobbie’s parents owned and The husband and wife team — who co-own four Gregg’s Restaurants operated a small local restaurant and also a local Tavern in Battle and Taverns in Rhode Island — have made it their mission over Creek. [Today] we reside in East Greenwich, where we raised three the last few decades to create a close-knit community feel in their sons, and are now proud grandparents. [But we’re] not completely Rhode Island restaurants. They extend that community feeling empty-nesters — we have a 4-year-old boxer named Harlie. by donating to Rhode Islanders in need — including to Hasbro Q: Tell us a bit about your history with Gregg’s. Children’s Hospital in Providence, the Special Olympics in Rhode A: I began working at Gregg’s in 1982 [and] helped the previous Island, and the Rhode Island Community Food Bank. And over owner grow the concept and the company. From the beginning, the last 20 years, Gregg’s Giving Tree has become something of a we had the agreement that I would buy it when he retired. community staple — the Bacons’ program has given some 400,000 The original location was in Warwick. Our other locations holiday gifts to those in need. (Providence, East Providence and North Kingstown) came about In 2013, the Rhode Island Chapter of the Association of when opportunity knocked. All of our locations [are the sites of Fundraising Professionals (AFP-RI) bestowed Gregg’s with the previous] restaurants that failed. When presented with the chance Outstanding Philanthropic Business Award. More recently, to take them over, we evaluated the local community and decided Gregg’s won the NRA Restaurant Neighbor Award at the 2015 whether the Gregg’s concept was a good fit. Rhode Island Hospitality Association’s Stars of the Industry Q: Do you consider Gregg’s a chain? annual awards. The Bacons don’t give for the glory; they give for A: I guess we’re a chain, but we’re a local chain. We benefit from the good of their community, as Bob said in a recent interview. some aspects of being a chain — buying power, name recognition Q: Tell us a bit about you and Bobbie. When and why did you get … the consistency that having a local central kitchen/bakery gives into the restaurant business? us. However, each location has a very loyal and local following and A: We met while attending a small college in southern Michigan, we’re very active in the communities we serve. This helps us retain Olivet College. We also both worked at a restaurant called Win that favorite-local-restaurant feel, and keeps us from experiencing Schuler’s [in Michigan]. I was a busboy and Bobbie was the most the disconnect that some national chains have. beautiful waitress I have ever seen. Both of us have been in the Q: What do customers like about going out to Gregg’s? A: I think our guests like that we’re intimately connected to and “Rhode Island is definitely a unique place to live and rooted in Rhode Island. We’re pretty well known here in Rhode work. I can’t think of any other state where people can Island, and we’ve served multiple generations of Rhode Island live at total opposite ends of the state and still interact families. Our staff is made up of multiple generations of Rhode Island families … Rhode Island is definitely a unique place to live on a regular basis. Our restaurants exude that same and work. I can’t think of any other state where people can live at sense of close community.” LOCALCHATTER BOB BACON CONTINUED ON PAGE 25

18 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access 21ST AMMENDMENTMeet 2X4 BREWING the +latest IMPORTS additions 3 BEARDS 33 EXPORT to our 8 WIRED portfolio ABBAYE DU VAL-DIEU ABITA ACE ACHEL TRAPPIST ADNAMS AFFLIGEM AGAINST THE GRAIN AGUILA ALESMITH ALEXANDER KEITH’S ALHAMBRA ALLAGASH ALMAZASOUTH AMAGER AMHERSTAFRICAN AMIATA AMSTEL WINES ANCHOR ANDECHS ANDERSON VALLEY APOSTEL BRAU ARCOBRAU ASAHI ASTRA ATLANTIC ATWATER BLOCK AUGUSTINER-BRAU AVERY MARCH 2016 AYINGER BACHUS BACKLASH BAD MARTHAwww.sagecellars.com BAIRD BALADIN BALLANTINE BALLAST POINT BANNER BAR HARBOR BARBAR BARD’S TALE BASS BASTOGNE BATCH 19 BATEMANS BATTLE ROAD BAVIK BAXTER BAY STATE BEAR REPUBLIC BECK’S BEER HERE BELFAST BAY BELGIUM MIX PACK BELGIUM SAMPLER BELHAVEN LOCAL CHATTER BERKSHIRE BFM BIEGLER BRAU BIRRA MENABREA BIRRIFICIO BRESCIANO MONTENETT BITBURGER BLACK ISLE BLACK SHEEP BLANCHE DE BRUXELLES BLAST BY COLT 45 BLATANT BLAUGIES BLUE DAWG BLUE HILLS BLUE MOON BLUE POINT BOCKER BOCKOR BODDINGTONS BOHEMIA BOHEMIA REGENT BOMBREWERY BOON BORG BRUGGHUS BOSTEELS BOSTON BEER WORKS BOULDER BOULEVARD BRASH BRASSERIE DES SOURCES BRECKENRIDGE BREWDOG BREWMASTER JACK BROAD BROOK BRONX Community is at the Heart BROOKLYN BRUNEHAUT BUCKLER BUD ICE BUD LIGHT BUD LIGHT LIME BUDWEISER BUFFALO BILL’S BULL ICE BURTON BRIDGE BUSCH BUTTERNUTS BZART CAMBRIDGE CAMBRIDGE HOUSE CANDIA of Success for a Team ROAD CAPE ANN CARACOLE CARIB CARLING CARLSBERG CARTA BLANCA CASCO BAY CASTELAIN CASTLE EGGENBURG CAZEAU CCM CENTRAL CITY CERVEJARIA COLORADO CHANG CHEERS BEER of Restaurateurs CHIMAY TRAPPIST CHRISTOFFEL CISCO CITY STEAM CLAUSTHALER CLOWN SHOES COLT 45 CONISTON Bobbie and Bob Bacon. CONTRERAS COOPERS COOPERSTOWN COORS CORAL CORONA CORONADO CORSENDONK ABBEY COTTRELL CRABBIES CRAZY MOUNTAIN CRISTAL CUSQUENA CZECHVAR D’ACHOUFFE DAB DALESIDE BY LAUREN DALEY DARK HORSE DAY OF THE DEAD DE DOCHTER VAN DE KORENAAR DE DOLLE DE GLAZEN DE GRAAL DE HALVE MAAN DE HOEVEBROUWERS DE KONINCK DE KONINGSHOEVEN DE LA SENNE DE MOLEN DE PROEF DE RANKE DE REGENBOOG DE SILLY DEL BORGO DEL DUCATO DES ROCS DEVASSA DIEU DU CIEL DILEWYNS DINKEL ACKER DISTILLERIE DU MONT BLANC DIXIE DOCTOR DIESEL DOG BITE DOGFISH Bob and Bobbie Bacon might be Michigan natives, but they’re restaurant business forever. I started working at my neighbor’s HEAD DOS EQUIS DRAFTMARK TAP SYSTEM REFILLS DRAGON DU BOCQ DU MONT BLANC DUBUISSON true blue Rhode Islanders at heart. restaurant in Michigan at 11, and Bobbie’s parents owned and DUNDEE DUPONT DUVEL ECHIGO EFES EIBAUER EINBECKER EKU ELBLAG ELLEZELLOISE EMILISSE ENGEL EPIC ERDINGER ESTAMINET ESTRELLA DAMM ESTRELLA GALICIA EVIL GENIUS EVIL TWIN EXMOOR The husband and wife team — who co-own four Gregg’s Restaurants operated a small local restaurant and also a local Tavern in Battle EXTRAORDINARY IRISH BEERS VARI FAMILIAR FAMOSA FAUST-MILTENBERGER FINCH FIRESTONE WALKER FISCHER FLYING DOG FLYING HORSE FOOLPROOF FOSTER’S FOUNDERS FRANZISKANER FRUH FRULI FULL and Taverns in Rhode Island — have made it their mission over Creek. [Today] we reside in East Greenwich, where we raised three SAIL FULLER’S GALE’S GEANTS GEARY’S GENESEE GENTSE GEORGE KILLIAN’S GINGA KOGEN GIRARDIN the last few decades to create a close-knit community feel in their sons, and are now proud grandparents. [But we’re] not completely GLADIATOR GLUTENBERG GOOSE ISLAND GOSSER GRADO PLATO GREAT DIVIDE GREEN FLASH GREEN JACK GREENE KING GREENS GREY SAIL GRIMBERGEN GRITTY MCDUFF’S GROLSCH GUINEU GUINNESS Rhode Island restaurants. They extend that community feeling empty-nesters — we have a 4-year-old boxer named Harlie. HAACHT HAANDBRYGGERIET HACKER-PSCHORR HAMBLETON HAMM’S HANSSENS ARTISANAAL HARP HARPOON HARVEY HARVIESTOUN HAYWARDS 5000 HE’BREW HEAVY SEAS HEINEKEN HET ALTERNATIEF by donating to Rhode Islanders in need — including to Hasbro Q: Tell us a bit about your history with Gregg’s. HET ANKER HIGH NOON HITACHINO HOEGAARDEN HOF TEN DORMAAL HOFBRAU-MUNCHEN Children’s Hospital in Providence, the Special Olympics in Rhode A: I began working at Gregg’s in 1982 [and] helped the previous HOFBROUWERIJKE HOPPIN’ FROG HOPPY HOPUS HUE HUISBROUWERIJ SINT CANARUS HUMBOLDT HURRICANE HUVILA HUYGHE ICEHOUSE IMPERIAL INNIS + GUNN IPSWICH ISE KADOYA ISLE OF SKYE Island, and the Rhode Island Community Food Bank. And over owner grow the concept and the company. From the beginning, ITHACA J.W. LEES JACK’S ABBY JAMES BOAG JANDRAIN-JANDRENOUILLE JEANNE D’ARC JENLAIN JEVER the last 20 years, Gregg’s Giving Tree has become something of a JOHN COURAGE JOHN HARVARD’S JOHN HENRY JOHN SMITH’S JOLLY PUMPKIN JULIUS ECHTER KAISER we had the agreement that I would buy it when he retired. KALIBER KALIK KAPUZINER KEERSMAEKER KERKOM KEYSTONE KILLIAN’S KING COBRA KINGFISHER community staple — the Bacons’ program has given some 400,000 The original location was in Warwick. Our other locations KIRIN KLEIN DUIMPJE KONA KONIG KONIG LUDWIG KONIG LUDWIG WEISSBIER KONINGSHOEVEN TRAPPIST KORTRIJK DUTSEL KRONENBOURG KRUSOVICE KUKA KULMBACHER LA BOTTERESSE LA holiday gifts to those in need. (Providence, East Providence and North Kingstown) came about CHOULETTE LA RULLES LABATT LAGUNITAS LAKEFRONT LAMBISE LAMMSBRAU LANDSHARK LAO LAV In 2013, the Rhode Island Chapter of the Association of when opportunity knocked. All of our locations [are the sites of LE BREWERY LECH LEFFE LEFT HAND LEINENKUGEL’S LES 3 FOURQUETS LES BRASSEURS DE GAYANT LES TROIS MOUSQUETAIRES LEXINGTON LEZAJSK LIEFMANS LINDEMAN LAMBICS LION LONE STAR LONG Fundraising Professionals (AFP-RI) bestowed Gregg’s with the previous] restaurants that failed. When presented with the chance TRAIL LOST NATION LOWENBRAU only LUCIFER LUPULUS LUPUS LURISIA MACCABEE MACKESON MAGIC HAT MAGNUM MAHRS MAINE BEER COMPANY MALHEUR MAREDSOUS ABBEY MARSTON’S MAYFLOWER Outstanding Philanthropic Business Award. More recently, to take them over, we evaluated the local community and decided MCAUSLAN MEANTIME MECKATZER MENABREA MENDOCINO23,000 MICHEAL PLANK MICHELOB MICKEY’S Gregg’s won the NRA Restaurant Neighbor Award at the 2015 whether the Gregg’s concept was a good fit. MIDDLE AGES MIKKELLER MILLER MILTENBERGER MILWAUKEE’S BEST MISSISSIPPI MUD MOA MODELO MOHAN MOLSON MONCHSHOF MONTEGIOCO MOOREHOUSE’S MOOSEHEAD MORETTI MORITZ Rhode Island Hospitality Association’s Stars of the Industry Q: Do you consider Gregg’s a chain? MORT SABITE MURPHY’S MYSTIC MYTHOS NAKED NARRAGANSETT NATURAL NAUKABOUT NEGRA annual awards. The Bacons don’t give for the glory; they give for MODELO NEKTAR NEW PLANET NEWBURYPORT BREWING NEWCASTLE NEWPORT STORM NOGNE-O A: I guess we’re a chain, but we’re a local chain. We benefit from NORTH COAST NOTCH11, O’DEMPSEY’S 2 0 0 O’DOUL’S O’HANLONS7, 2 0 O’HARA’S 0 OFFSHORE3,300 OHATA OKOCIM the good of their community, as Bob said in a recent interview. some aspects of being a chain — buying power, name recognition OLD MILWAUKEE OLDE BURNSIDE OLDE ENGLISH OLIVSHOLT BRUGGHUS OMISSION OMMEGANG OPA OPA ORION DRAFT ORVAL TRAPPIST OSKAR BLUES OTTER CREEK OUD BEERSEL OVILA ABBEY ALE Q: Tell us a bit about you and Bobbie. When and why did you get … the consistency that having a local central kitchen/bakery gives OXFORDSHIRE PABST PACIFICO PALM PANIL PAPER CITY PAULANER PEAK ORGANIC PERONI PETRUS into the restaurant business? PIETRA PILSNER URQUELL PINKUS MUELLER PIONEER PIVOVAR SAMSON PORT PREARIS PRESIDENTE us. However, each location has a very loyal and local following and PRESTIGE PRETTY THINGS PYRAMID RADEBERGER PILSNER RAPSCALLION RCH REBEL RED DOG RED A: We met while attending a small college in southern Michigan, we’re very active in the communities we serve. This helps us retain STRIPE REDBRIDGE REDD’S REDHOOK22 REGIA REISSDORF REVIVAL RIDGEWAY RINKUSKIAI RISING TIDE ROBINSON FAMILY ROCHEFORT TRAPPIST ROCK ART RODENBACH ROGUE ROLLING ROCK ROMAN Olivet College. We also both worked at a restaurant called Win that favorite-local-restaurant feel, and keeps us from experiencing FREE RUCKUS SAGRES BOHEMIA SAIGON SAINT SOMEWHERE SALOPIAN SAMUEL ADAMS SAMUEL SMITH SAN Schuler’s [in Michigan]. I was a busboy and Bobbie was the most the disconnect that some national chains have. MIGUEL SAPPORO SARANAC SARATOGA SCHAEFER SCHLENKERLA SCHLITZ SCHNEIDER SCHOFFERHOFER SCHWABEN BRAU SEA DOG SEBAGO SEEF SERAFIJN SESSION SHEPHERD NEAME SHIPYARD SHOCK TOP beautiful waitress I have ever seen. Both of us have been in the Q: What do customers like about going out to Gregg’s? SIERRA NEVADA SINCLAIR SINEBRYCHOFF SINGHA SIXPOINT SLAAPMUTSKE SLUMBREW SMITHWICK’S SMUTTYNOSE SOL SOUTHAMPTONthebeveragejournal.com PUBLICK HOUSE SOUTHERN TIER SPANISH PEAKS SPATEN SPENCER A: I think our guests like that we’re intimately connected to and SQUATTERS ST. AMBROISE ST. BERNARDUS ST. FEUILLIEN ST. GERMAN ST. IDES ST. JOHN ST. LOUIS ST. MARTIN ST. PAULI GIRL ST. PETERS ST. STEFANOS ST. STEFANUS STAROPRAMEN STEEL RESERVE STEENBRUGGE “Rhode Island is definitely a unique place to live and rooted in Rhode Island. We’re pretty well known here in Rhode STEGMAIER STEINLAGER STELLA ARTOIS STERKENS STIEGL STILLWATER ARTISANAL ALES STONE STOUDTS Island, and we’ve served multiple generations of Rhode Island STRAFFE HENDRIK STROHS SUNNER SUPER BOCK SUPREMA T BROUWKOT T GAVERHOPKE TAJ MAHAL work. I can’t think of any other state where people can TAP TATRA TECATE TENACIOUS TENNANTS TER DOLEN TETLEY’S THE BRUERY THE LION THE LOST live at total opposite ends of the state and still interact families. Our staff is made up of multiple generations of Rhode ABBEY THE SHEDFor THEmore TRAVELER information, THEAKSTON call usTHEILLIER at 203-288-3375 THIRD SHIFT THIRIEZ to get THOMAS started. CREEK THOMAS Island families … Rhode Island is definitely a unique place to live HOOKER THORNBRIDGE HALL THREE BEARS THREE HEADS TIGER TIMMERMANS TIMOTHY TAYLOR on a regular basis. Our restaurants exude that same TOMAS WATKIN TONGERLO TRAQUAIR TRAVELER TRINITY TROEGS TROUBADOUR TSINGTAO TUCHER and work. I can’t think of any other state where people can live at TUCKERMAN TUSKER TWO ROADS TYSKIE UERIGE OBERGARIGE HAUSBRAUEREI UINTA UNIBROUE sense of close community.” URBAN FARM FERMENTORY URTHEL VAMPIRE VAN DEN BOSSCHE VAN EECKE VAN HONSEBROUCK VAN LOCALCHATTER STEENBERGE VANBERG + DEWULF VAPEUR VELTINS VERGINA VERHAEGHE VERZET VICTORIA VICTORY BOB BACON VILLA RIESLING VIRU WACHUSETT WARKA WARSTEINER WASATCH WATERFRONT WEIHENSTEPHANER CONTINUED ON PAGE 25 WELLS WESTFIELD RIVER WESTHEIMER WESTMALLE TRAPPIST WEYERBACHER WHITE BIRCH WICKED PISSA WIDMER WILLIAMS BROTHERS WITKAP PATER WOLAVER’S WOLTERS WOODSTOCK INN WORMTOWN WORTHINGTON’S WOSTYNTJE WURZBURGER WYCHWOOD YANGJING YEASTIE BOYS YOUNG’S YUENGLING ZATEC ZOTLER ZYWIEC W wine buzz Both the LVE Cabernet & Chardonnay have a laser-cut label that features roses as the background.

New AVA-DriVeN LiNe reAffirms KeNwooD’s streNgth iN soNomA Kenwood Vineyards has held a strong but relatively quiet presence in Sonoma County since 1970 (considering they produce about half a million cases annually). Part of Pernod Ricard’s wine portfolio since 2014, the brand is getting a fresh makeover. SKUs have been trimmed back, and not only do the bottles sport a new look, but longtime winemaker Pat Hender- son has been charged with a new JohN LegeND ADDs wiNe mission to refocus Kenwood by to his repertoire introducing a new terroir-driven, Napa Valley’s Raymond Vineyards and AVA-designated range. acclaimed singer/songwriter John Legend The idea is simple—and made doable by Kenwood’s broad have launched the LVE Collection, which palette of vineyards. “Six Ridges is a tribute to the mountains and will be poured exclusively at 66 locations ridges that border this very special place,” explains Henderson. of Fleming’s Prime Steakhouse & Wine “With this new range, we wanted to bottle the very best of the Bar through March. LVE stands for Legend County. We’ve chosen only the best varietals from each appellation Vineyard Exclusive. There are two wines: and provided extra special treatment from grape to bottle.” a complex 2013 LVE Cabernet Sauvignon The new Six Ridge label both represents an aerial view of vine- ($24/glass; $96/bottle) and a balanced, yard blocks and echoes the iconic wolf-head labels of Kenwood’s fruit-forward 2014 LVE Chardonnay ($17; Jack London series. The Six Ridges range is rolling out nationwide $66). In April, the LVE Collection will be now, with the following: available through current distributors of 2012 Alexander Valley Cabernet Sauvignon (SRP $24.99) Boisset Collection wines. 2014 Russian River Valley Pinot Noir ($24.99) boissetcollection.com 2014 Russian River Valley Chardonnay ($21.99) flemingssteakhouse.com John Legend with Jean-Charles Boisset 2013 Dry Creek Valley Zinfandel ($24.99) lvewines.com 2013 Dry Creek Valley Merlot ($24.99) The sixth, a 2015 Sonoma Coast Sauvignon Blanc, will be available May 2016. Effectively a reserve tier priced under $25, the Six Ridges line should help draw renewed attention to Kenwood as a consistent and deep source for value. kenwoodvineyards.com sAuVigNoN BLANc fLexiNg muscLes iN 2016 Look what’s having a moment: Sauvignon Blanc, the aromatic and naturally acid-fueled grape that has been a peren- nial distant #2 to Chardonnay. SB was lauded by Nielsen as one of the hottest varietal wines of 2015, growing 10.7% in volume and 13.3% in value. Over in Marlborough, NZ, Wine Spectator columnist Matt Kramer told a crowd at the first-ever Sauvignon Blanc Celebration in that NZ’s own distinctive style of SB is entering a “mid-life” crisis, and in the next stage, “talent beats luck.” Meanwhile, Rombauer Vineyards, known for Cab and Chard like so many Napa Valley wineries, has released their first Sauvignon Blanc— it’s fresh, crisp and vibrant (SRP $24).

20 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access W wine buzz Both the LVE THIS IS Cabernet & Chardonnay have a laser-cut label that features roses as the JUST THE background. BEGINNING.

New AVA-DriVeN LiNe 50 years ago, reAffirms KeNwooD’s Robert Mondavi’s vision streNgth iN soNomA was to make Napa Valley Kenwood Vineyards has held a strong but relatively quiet presence wines stand amongst in Sonoma County since 1970 the greatest of the world. (considering they produce about half a million cases annually). Part of Pernod Ricard’s wine portfolio We know he’d be proud. since 2014, the brand is getting a fresh makeover. SKUs have been trimmed back, and not only do the bottles sport a new look, but longtime winemaker Pat Hender- son has been charged with a new JohN LegeND ADDs wiNe mission to refocus Kenwood by to his repertoire introducing a new terroir-driven, Napa Valley’s Raymond Vineyards and AVA-designated range. acclaimed singer/songwriter John Legend The idea is simple—and made doable by Kenwood’s broad have launched the LVE Collection, which palette of vineyards. “Six Ridges is a tribute to the mountains and will be poured exclusively at 66 locations ridges that border this very special place,” explains Henderson. of Fleming’s Prime Steakhouse & Wine “With this new range, we wanted to bottle the very best of the Bar through March. LVE stands for Legend County. We’ve chosen only the best varietals from each appellation Vineyard Exclusive. There are two wines: and provided extra special treatment from grape to bottle.” a complex 2013 LVE Cabernet Sauvignon The new Six Ridge label both represents an aerial view of vine- ($24/glass; $96/bottle) and a balanced, yard blocks and echoes the iconic wolf-head labels of Kenwood’s fruit-forward 2014 LVE Chardonnay ($17; Jack London series. The Six Ridges range is rolling out nationwide $66). In April, the LVE Collection will be now, with the following: available through current distributors of 2012 Alexander Valley Cabernet Sauvignon (SRP $24.99) Boisset Collection wines. 2014 Russian River Valley Pinot Noir ($24.99) boissetcollection.com 2014 Russian River Valley Chardonnay ($21.99) flemingssteakhouse.com John Legend with Jean-Charles Boisset 2013 Dry Creek Valley Zinfandel ($24.99) lvewines.com 2013 Dry Creek Valley Merlot ($24.99) The sixth, a 2015 Sonoma Coast Sauvignon Blanc, will be available May 2016. Effectively a reserve tier priced under $25, the Six Ridges line should help draw renewed attention to Kenwood as a consistent and deep source for value. kenwoodvineyards.com sAuVigNoN BLANc fLexiNg muscLes iN 2016 Look what’s having a moment: Sauvignon Blanc, the aromatic and naturally acid-fueled grape that has been a peren- nial distant #2 to Chardonnay. SB was lauded by Nielsen as one of the hottest varietal wines of 2015, growing 10.7% in volume and 13.3% in value. Over in Marlborough, NZ, Wine Spectator columnist Matt Kramer told a crowd at the first-ever Sauvignon Blanc Celebration in that NZ’s own distinctive style of SB is entering a “mid-life” crisis, and in the next stage, “talent beats luck.” Meanwhile, Rombauer Vineyards, known for Cab and Chard like so many Napa Valley wineries, has released their first Sauvignon Blanc— it’s fresh, crisp and vibrant (SRP $24).

WHETHER YOU TWEET, FACEBOOK OR INSTAGRAM, SOCIAL MEDIA MARKETING IS KEY

BY LEN PANAGGIO

I write a lot about seeking the newest, hippest and hottest a photo of any new product, write a short blurb, and post it products to offer our guests. Placing new beers, wines and to Facebook, Instagram or Twitter. Bingo! Instant publicity. spirits on your lists — and innovative dishes on your menus — is I “like” many Facebook pages of restaurants and stores to see important, as it demonstrates your commitment to staying what is out there and what they are doing. It is mind-boggling current. We immediately update our menus and wine lists how effective this form of marketing is. However, many places in order to communicate the changes internally, but we also still aren’t using these free social media tools. If you’re one of need to be sure to share the message externally, to current and them, what are you waiting for? I know it can seem daunting, so potential customers. I’ll share what I’ve learned. When we communicate change, we must do so to at least two Just like anything else, there is a right way and a wrong way to very different groups: baby boomers and millennials. The promote yourself on social media. First of all, as in traditional boomers are an important market segment, as they have time advertising and marketing tactics, to be effective, you must be and money to spend. Millennials, on the other hand, want consistent. You have to get your message out on a regular basis more time but don’t have the money. However, they are the or your message dies off. It may seem easy enough to throw future of our businesses, whether on premise or off premise, something up on Facebook or Instagram, but trust me, to do it and we need to embrace them, not ignore them. right, it can be almost a full-time job! As a boomer myself, I still believe traditional word of Consider assigning one or more people from your team to mouth is the most effective way to get your message out to manage each account on a daily basis. To change it up every this segment. As an operator, if you do your job right and once in a while, allow an eager server or staff member to do a excel at it, your guests will sing your praises, leading to free ‘social media takeover’ and manage the channel for a day or a referrals. For example, I am often asked for food and beverage week. It gives followers a new perspective. Posts don’t have to be recommendations when people visit. My answers are based on product-focused, either. Be sure to showcase what makes your my own personal experiences; people trust my judgment and business unique, such as your scenic views, friendly staff, or all often they will get back to me and let me know if they thought I those TVs for March Madness! was right or wrong. I personally enjoy looking at what is posted on both Facebook Millennials, on the other hand, get their information though and Instagram, as they are great sources for discovering new social media. They want the quick abridged version of and exciting products and trends. This form of marketing is marketing; just a photo or photo with a short caption. This instant, effective and very cost-effective. Like I always say, isn’t is an effective and immediate way of getting information to that what our guests expect from us? New, hip, hot products the public, and a lot of boomers are beginning to embrace and new, hip, hot ways of promoting them! this trend. When consulting a client, I advise them to take Happy St. Patrick’s Day! Sláinte!

ABOUT LEN PANAGGIO, BEVERAGE CONSULTANT Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.

22 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access Rhoe sans ony an comrehensie

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brockmansummer_2016_bevmedia_FINAL.indd 1 2016-02-05 2:47 PM RETAILREVIEW Allen’s Wine and Spirits

BY SAVANNAH MUL

llen’s Wine and Spirits has customers from all over the A Ocean State who travel for their variety and service. “[The success] is a combination of a lot of things,” said store owner, Glenn Allen, “it’s service, hospitality, being friendly, we’re like a LOCATION family here, and we have great products 3001 EAST MAIN ROAD and loyal customers.” In June, Allen’s PORTSMOUTH, RI Wine and Spirits will be celebrating their FACTS 25th anniversary. SQUARE FOOTAGE: 2,400 Alex Allen, Glenn’s son, who serves as the YEARS IN OPERATION: 25 events manager and partner, said they will be organizing a celebration to commemorate the success of their business and growth Alex. “Every time we bring in new products, Boston, along with a business degree from throughout the years. The anniversary will we train our staff on them to educate Northeastern University, Alex facilitates also see the beginning of a rewards program the consumer.” orders with caterers, as well as arranges one- to give back to their loyal customer base. The store’s sales are mostly driven by beer. on-one consulting services for weddings and parties to coordinate a custom cocktail and When Glenn Allen started his business in Alex credits purchasing manager Brandon beverage program. 1991, he had prior liquor store experience, Lavigne, who for the past 10 years has been having worked at a retail location while stocking the latest releases to satisfy the For the past 10 years, they have been working in college. He saw the opportunity in the consumer demand for craft beer. Another with Blackstone Caterers in Middletown. beverage alcohol retail business, changed his trend Glenn has seen since he began in the “Through good service we’ve kept them plans and applied for his own Class A license business is the growth in rosé wines and red for that long,” Alex said. “We have a great in Portsmouth, an area he felt had good blends, of which they carry a large selection relationship with them.” population demographics and would serve to keep up with demand. In 2009, Rhode Island Monthly named customers conveniently on the main road. “We’re also seeing the younger generation Allen’s Wine and Spirits to their “Best of Allen’s Wine and Spirits staffs 10 employees developing their palette and purchasing Rhode Island” in the wine shop category. and “all have a background in restaurant [those] bourbons and whiskies,” Glenn said. The local Portsmouth Rotary Club also work, know alcohol safety procedures, are More specifically, he said domestic whiskey recognized them as a “Business of the Year” TIPS certified and know how to make a sales have been on the rise in his store and they have received accolades from the recommendation [for customers],” said because he sees more millennials buying Newport Chamber of Commerce, as well USA-made products. as the Portsmouth Business Association. Aside from the retail end of the business, They also have been recognized by local Glenn said about 15 years ago they extended police departments for promoting safe and outside of their brick-and-mortar location responsible drinking and have worked with to build up the catering end of their local nonprofits on fundraising events. business, serving as a liquor supplier for Allen’s Wine and Spirits also delivers catering companies. With past experience special orders to a host of private clients working in restaurants and as a bartender in in Newport. ■

Darrell Laramie, Employee; Alex Allen, Events Manager and Partner; Glenn Allen, Store Owner; If you own a small, medium or megastore and would like to be featured, Elias Wheeler, Employee. email: [email protected]

24 RHODE ISLAND BEVERAGE JOURNAL March 2016 See www.thebeveragejournal.com for online product access SERVINGUP

LOCALCHATTER CONTINUED FROM PAGE 18

5454 POST ROAD total opposite ends of the state and still interact on a regular basis. Our restaurants exude EAST GREENWICH, RI that same sense of close community. Q: You’re known for your philanthropy. What do you like most about giving back? A: We’ve been blessed with a successful business, a loyal and dedicated staff and great guests — that’s why we’re compelled to give back. Our focus has been to always give back to the communities and people that have been responsible for our success. We try to focus our efforts on Rhode Island-based initiatives and organizations, where their efforts are focused on helping fellow Rhode Islanders. Our own Gregg’s Giving Tree program is … a great example of an initiative that has grown beyond our wildest dreams and now helps bring the joy of Christmas to thousands of children, elderly and families in Rhode Island each year. Q: And what is the “Giving Cake”? A: The Giving Cake came about with the simple desire to do something to help The Hasbro Children’s Hospital … We created a special chocolate peanut

Alongside an extensive seafood butter cake and … for well over a and pizza menu featuring items from decade now, a portion of the proceeds blackened fish tacos to grilled scampi of each slice is donated to [Hasbro]. To pizza — and extensive wine list, date the program has generated close Meritage also offers creative tapas and artistic cocktails. to $150,000. Q: What do you consider the backbone Brian Casey, H Robert Bacon, Bobbie Bacon of your business? and Bahjat Shariff at the 2015 RIHA annual BARTENDER: Lindsay Gardiner awards dinner. A: Our desserts are what we’re best known for … Our brand is basically quality products priced to COCKTAIL: The Rye Cocktail provide value to our guest and served in a clean comfortable atmosphere. An exceptionally friendly and accommodating staff is a big part of our brand, RECIPE: Mix as well. • 3 oz. house-made vanilla-infused Templeton Rye Whiskey* Q. What tips do you have for other restaurant owners, or others in the hospitality business? • 2 tsps. Royal Rose cardamom clove simple A: This business is not for the faint of heart. If you don’t have a passion for hospitality syrup the restaurant business will eat you up. People are great but they will challenge you every • Juice of 3 fresh lemon wedges day. You have to be up every day for the challenge. Shake vigorously. Serve on the rocks in a Q: You’ve also added a bar section. What cocktails, beers, wines are you liking at Gregg’s lowball glass. Garnish with lemon twist. right now? *House infused whiskey: Add 3 vanilla sticks A: Our liquor sales are dominated by wines by the glass and beer. We also have a segment to a bottle of Templeton Rye whiskey. Let of our clientele that really enjoy the martini and Manhattan selections we offer. Our stand for about a week. Strain. demographics are so varied from location to location, day to day and restaurant area to restaurant area that it is difficult to pinpoint any segment that stands out in terms of The drink “tastes of smooth, mild vanilla liquor sales. Our beverage director, Janet Courtois, is really good about listening to our but still maintains the bite of whiskey,” guests and responding to what they are asking for, so we are always offering new drink said Gardiner. “The fresh lemon adds a selections that are seasonally driven. crisp citrus taste. I thought it would be interesting adding the [cardamom clove] simple syrup to play off the vanilla. It also Interview was condensed. View more at www.thebeveragejournal.com. ■ adds a great aroma to the drink.”

March 2016 RHODE ISLAND BEVERAGE JOURNAL 25 ASSOCIATIONNEWS IT’S JUST THE TIP OF THE ICEBERG

BY DALE J. VENTURINI

Wage issues are an ongoing, hot-button topic for politicians law allows employers to credit a portion of an employee’s received tips and business owners alike. In the face of legislation focused on toward the state’s minimum wage rate. eliminating the tipped wage, we spent the better part of 2015 RI state law permits employers to pay a tipped employee a minimum undertaking a grassroots, educational campaign to illustrate how cash wage of at least $3.39 (is this the current new wage 2.89 + .50) the realities of wage increases can hinder the local economy and the per hour and take a tip credit of $6.21 per hour, for a total of $9.60 myriad small businesses that fuel it. per hour - which is RI’s minimum wage. However, if an employee’s Those in favor of eliminating the federal tipped wage are organized, tips fall below the tip credit of $6.21 per hour, the employer is paid activists, likely with no experience in the restaurant sector, responsible for making up the difference and ensuring that the and who deliberately misrepresent the facts related to how our employee is paid at least minimum wage, regardless of tips. So, in no industry compensates its tipped employees. This is part of a strong, instance will an employee ever make less than minimum wage. coordinated, calculated and persistent campaign against our industry According to a recent article in the Providence Journal, “Rhode Island from out-of-state groups with no skin in the game. servers enjoy generous tips according to a new study,” (1.22.16). Rhode Island has undergone four wage increases in as many years. Rhode Island ranks as the seventh most generous tipping state in the The latest took effect on January 1, 2016, raising the state’s United States, with servers making an average of 21 percent in tips. minimum wage from $9.00 to $9.60. Governor Raimondo has called In fact, the report cites New England as the nation’s most generous to increase that wage again, hiking it an additional five percent to tipping region. $10.10 an hour. This supports research from the National Restaurant Association Business owners have not yet adjusted to the last minimum-wage (NRA), which reports that tip-earning employees can be among the increase, and our concern is that every increase adds to the burden industry’s higher-earning employees, earning a median of $12 to $17 and forces them to make changes to compensate for the wage an hour in tips, according to recent Association research. increase. These decisions will ultimately have a negative impact the Wage issues will continue to be hot-button topics. I think we can all community: the hiring of fewer employees, fewer hours for those agree that people who are working in good jobs should not be living employees, and reduced benefits. We’re carefully watching the in poverty. However, before everyone is quick to jump on the wage- Governor’s proposed wage increase to see what its effect will be on increase bandwagon, we need to spend more time understanding the local business. issues and the facts at hand. The emerging workforce is the hidden casualty in wage increases. Rhode Island’s hospitality industry is regularly lauded for business As business owners are forced to pay more, they need to hire growth, job generation and providing necessary tax monies to state more selectively, choosing workers with baseline experience and a coffers. We are an economic cornerstone and a true community complimentary skill set. It just doesn’t make good business sense to partner. However, we are regularly demonized by these out-of-state, hire a young person at a high hourly wage and then have to spend a organized activists whose sole mission is to twist the truth and large percentage of work time teaching and training. ultimately drive hospitality owners out of business. The tipped wage underwent a separate wage hike of 50 cents in To allow these activists to dictate Rhode Island’s wage agenda is January 2016, with another 50-cent increase scheduled for 2017. unacceptable. To learn how you can help keep our industry strong This was a compromise in response to a bill last year which sought to and able to employ more than 70,000 folks in the state, please visit: completely eliminate the tipped wage. The current federal tip-credit www.rihospitality.org.

ABOUT DALE J. VENTURINI, PRESIDENT & CEO, RHODE ISLAND HOSPITALITY ASSOCIATION A veteran of more than 25 years in the hospitality industry, Venturini is considered by many to be the voice of the industry in the state of Rhode Island. She has been instrumental in improving the industry’s educational and training programs in the state, as well as enhancing the bottom line of the business she represents. Venturini splits her time between the office and the State House, a constant presence for her membership.

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EVERYTHING ELSE WAS A WARM-UP

DON’T GET BURNED. DRINK RESPONSIBLY. | RESPONSIBILITY.ORG IRISH SPRING The Wind Continues to be at Irish Whiskey’s Back

BY JEFF CIOLETTI here’s no denying that whiskey has been on a tear as of late, but the fastest-growing segment of the category tends not to get as much attention as its TScottish and Kentuckian cousins. Overall, whiskey already accounts “There’s obviously good marketing for more spirits revenue than vodka and behind the brand, thanks to Pernod it’s poised to overtake it in volume soon Ricard,” says Heidi Donelon, enough. That’s due in large part to the internationally renowned Irish whiskey surge in demand for high-end, straight expert and the driving force behind American whiskeys—including the the Ireland Whiskey Trail. “But at the bourbon, rye and Tennessee segments— end of the day, you could throw all as well as the top price tier of the Scotch the money behind a product and if it’s like small-batch offerings and flavored segment, single malt. not good, it’s not going to be a massive options. “In the context of this category, However, the real MVP, in terms of success.” Jameson’s signature smoothness Jameson will continue to build upon its percent growth, has been Irish whiskey, and approachability, she says, has been current advocacy by remaining relevant which has been growing in the mid teens helping consumers discover or rediscover with its current offering, innovation and to low 20% range for the past several the category. application to multiple usage occasions.” years. Irish represents about 2.5 million Shifting drinker demographics have For the new and smaller players in 9-liter case equivalents, or just under 5% also played a role, says Jameson brand the category, Jameson is that proverbial of total U.S. whiskey volume, according director Sona Bajaria. “Whiskey drinkers rising tide, and they hope that some of the to the Distilled Spirits Council of the are different than they were 10 years ago; spotlight the dominant brand is enjoying United States (DISCUS). In revenue consumers are changing and becoming might spill on to their contenders. terms, Irish accounts for about $500 more savvy,” Bajaria says. “Whiskey “The other brands are capitalizing on million of the $7 billion whiskey drinking occasions are evolving—straight, the growth of Jameson,” says Alejandra category, or about 7% of total dollars. mixed, cocktails, etc. Additionally, more Peña, senior vice president of marketing For 2014, Irish volume increased 9.1%, women are entering the category.” for Castle Brands, known for its Clontarf while revenue increased 10.7% to $553 brand and the more premium Irish single- million, according to Nielsen. HALO EFFECT malt Knappogue Castle, available in 12-, Segment leader Jameson has had Pernod Ricard expects Jameson to be 14- and 16-year-old expressions, as well as a great deal to do with Irish whiskey’s a billion-dollar brand before the end some limited-release bottlings. overall trajectory, as brand owner of the decade, and its momentum is a A key growth driver for the overall Pernod Ricard reported its revenue welcome development not only for the Irish whiskey segment has been its growth in the U.S. market slightly parent company, but other brand owners approachable taste profile, which tends outpaced that of the brand’s overall competing in the space. to be a bit milder than the more flavor- global business, surging 13%. Those The category, Bajaria says, will forward bourbon and Scotch. “Irish numbers seem even more impressive continue to welcome new entrants whiskey, compared to other whiskeys is when considering the fact that Jameson offering not just new trademarks, but also much easier to drink,” Peña notes. commands nearly two-thirds of the further segmentation within the category Castle has been able to play in global market for Irish whiskey. that space, given the familiar flavor characteristics consumers may initially have encountered with Jameson. “We have Clontarf, which is a blend and basically The modern tale of Irish whiskey in the U.S. we are a value brand, priced a bit below is rife with activity, outpacing whiskey overall. OPPOSITE PAGE, CLOCKWISE: Among Jameson,” Peña explains. “And we have important developments: the rise of smaller brands, been growing quite nicely in the U.S., as such as Kennedy (top, left), made possible by the halo effect of Irish category leader Jameson. well as Europe. But it’s hard to compete Anticipating increased tourism, Tullamore D.E.W. against the giant; we don’t have the same recently completed a $40 million facility. Kilbeggan is one of a scant few Irish whiskeys that is double- resources. Consumers like Jameson, but at distilled; most are triple-distilled. some point they’re ready to try something

THIS PAGE: The Jameson Visitor Experience in new. That’s why smaller brands see the Midleton (top). Right: The Irishman uses distilling benefits of what Jameson is doing.” techniques from Irish whiskey’s heyday 200 years ago. IRISH WHISKEY

In that respect, Irish often acts as a super hardcore single-malt drinkers who the whiskey for Sidney Frank Importing bridge for regular vodka drinkers who like products that are very smoky. We’re Co.’s Michael Collins brand. In a lawsuit want to transition to a spirit with a bit much more delicate in taste profile.” filed two years ago and still ongoing, more flavor. “Irish whiskey is a perfect fit, Meanwhile, Beam Suntory plays across Sidney Frank’s legal team asserted that as opposed to going straight to Scotch,” most of the price tiers, starting with 2 its contract with Cooley was “wrongfully” Peña explains. Gingers, which retails for $19.99 and whose terminated by its new owner, which There’s also rising interest among those smoothness and slightly sweet profile is effectively cut off supplies for Michael already drinking whiskey who are looking designed to appeal to a new generation of Collins and pushed it off the market. A to broaden their palates across all of its whiskey drinkers of both genders. “We’ve Sidney Frank spokesperson confirmed that diverse styles and expressions. Social media introduced 2 Gingers as the ‘converter,’ the brand has been discontinued “due to certainly has made the consumer base more as it’s meant to convert consumers who lack of supply.” As a result of its absence, well-rounded and better informed. typically drink beer or vodka into whiskey Michael Collins, whose line included a “I think the category is seeing such drinkers,” says Beam Suntory’s Melamed, blend and a lightly peated single malt, has growth because many consumers are looking calling the brand “genderless, seasonless, become something of a collector’s item. for an alternative to standard whiskeys,” mixable and accessible.” It’s also double- While Beam Suntory has made a offers Mara Melamed, the senior brand distilled, which goes against the grain of conscious effort to step up its profile in manager for Beam Suntory’s Irish whiskey the typically triple-distilled Irish whiskeys the category, Pernod Ricard has continued portfolio. “There is a certain appreciation and is more in the Scotch tradition. to apply full support to its Jameson for Irish whiskey that is evolving along with Also twice-distilled is Kilbeggan, franchise. Of special interest: Black Barrel, today’s whiskey drinkers. Consumers are Beam’s premium-blended brand, produced introduced two years ago, pushing Jameson now more educated and are looking for new in a 180-year-old pot still and selling at in a similar direction—namely special options with distinct flavors.” a suggested price of $23.99. Tyrconnell, barrel finishes—as other whiskeys of late. which retails for around $34.99, is Not to be forgotten, Pernod Ricard’s EXTENDING OUT & UP positioned as an ideal introduction to the hand in the Irish segment is broadened Once consumers participate in the world of single malt Irish whiskey. Those significantly with smaller-scale Powers category on the sub-premium level, the looking for a more smoky, peaty profile (with a substantial pot still component) time may come when they’re ready to trade akin to an Islay Scotch are the target for and upscale, aged expressions of the pure up. “There’s room for premium brands like Beam Suntory’s Connemara brand, selling pot-still Redbreast. in the vodka segment with Grey Goose at a suggested $44.99. Finally, Greenore, On the other hand, another and in tequila with Patrón,” Peña notes. with a price tag of $49.99 gives consumers large global spirits marketer, Diageo, “Premiumization hasn’t really happened a chance to try one of the few single grain announced it effectively was getting out yet, but [Knappogue Castle] is the brand Irish whiskeys on the market. of the Irish whiskey business, at least we have to compete in that segment.” for now. Last year Diageo traded the Peña says she hopes to woo a few NO DRAM, YES DRAMA brand Bushmills to Jose Cuervo for full Scotch drinkers to the Irish side, especially Beam Suntory’s enhanced presence in ownership of Don Julio Tequila. Though since those consumers tend to have an the category hasn’t been without its Bushmills performed well, the global affinity for history and heritage. “They controversies. In 2011, Beam acquired the drinks giant wanted a bigger piece of like to explore,” she says. “Maybe not the Cooley Distillery, which had produced the high-end tequila market. Bushmills

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should make Cuervo a credible player Tullamore D.E.W.’s new facility brought distilling across most price tiers in the category; its back to the town of Tullamore. The portfolio offerings range from its flagship blend to includes the original, aged in Sherry and bourbon casks; a 10-year-old Single Malt and 12-year-old more specialty offerings like Black Bush, Special Reserve; and the 110 proof Phoenix. which gets its signature deep amber hue from seven-plus years in Oloroso Sherry casks and sweet bourbon barrels. Others in its range include the honey-infused and “a real man’s drink that respects Irish Honey and 10-year-old, 16-year-old the sacred code of real manhood.” and 21-year-old single malt expressions. With so much consumer demand for new products and line extensions, the VARIATIONS EMERGE industry has been in a race to ensure that While single malt and single pot still Irish production and logistical infrastructure whiskeys are satisfying consumers’ desire are up to date. Among Ireland’s new to trade up, West Cork Distillers’ Kennedy distillery projects, the Walsh family’s range speaks to another trend that spans facility—slated for completeion in most whiskey segments: a bit o’ flavor. In 2016—is notable in that all three types addition to its original blend, Kennedy of whiskey (malt, pot and grain) will offers Spiced, Honey, Lime and Chili be made under the same roof for the varieties. M.S. Walker, which imports first time. Their brand, The Irishman, Kennedy, also introduced the distillery’s imported by Palm Bay, uses methods from West Cork Irish Whiskey brand last year, Irish whiskey’s heyday 200 years ago and available in its Original Classic Blend and boasts a diverse array of styles. Expressions And, this year, the Teeling Whiskey 10-Year-Old Single Malt. in the portfolio include the bargain-priced Company officially will bring whiskey Another relative newcomer to the U.S. Founder’s Reserve (SRP $33) and a high- making back to Dublin for the first time market is Donegal Estates, which importer end Cask Strength (108 proof, $150). in more than 125 years when it opens its Star Industries introduced about a year Last fall, William Grant & Sons newly constructed distillery. ago. The blend gets its characteristic sweet brought distilling back to the town of “More exciting things are going to nose and smooth taste from the four years Tullamore for the first time in six decades happen because you have more brands it spends maturing in bourbon barrels. when it opened the new $40 million investing,” says Castle’s Peña. “The Also popular on the market is facility to produce its Tullamore D.E.W. category’s a lot more dynamic than it used William Grant USA’s The Knot, which brand. The site will help keep up with to be. It used to be one player, Jameson, technically isn’t an Irish whiskey—it’s demand for the Tullamore D.E.W. range, but now you have Beam and new brands considered a whiskey liqueur, along which includes its sherry and bourbon and new distilleries being opened. the lines of a Drambuie or Southern cask-aged original, its 12-year-old Special Competition is going to be a bit tougher, Comfort. The company is clear about Reserve; 10-year-old Single Malt; and but I think that’s going to be good for the whom they are targeting. Marketing Phoenix at 55% ABV with a high whole category to get more consumers to material describes it as “a shot drink” concentration of pure pot still whiskey. switch or to try Irish whiskey.” ■

IRISH WHISKEY SELECTIONS rhÔne revival Powered by Terroir, Style and Value, Rhône Wines are Leading the Way in France

By david lincoln ross

ot often does wind get credit for winemaking, but in France’s Above: Costières de Nimes—an official AOC since 1986 and the southernmost of the Rhône Rhône Valley, the Mistral deserves some respect. Sending cool Valley wine-growing areas—is also notable for implementation of the Costières de Nîmes air down the Rhône River as many as 100 days in the year, the Landscape and Environmental Charter, an innovative concept to protect and promote benificent breeze chills hot summer days, mitigating intense sustainability in winegrowing areas. Nheat in the vineyards. It also scrubs vineyards of diseases from humidity, rain and fog. Purists also boast that the wind works like a virtual conveyor belt, infusing the region’s leading red grapes—Syrah, Grenache and Mourvèdre— Châteauneuf-du-Pape. While these wines are popular, everyone is interested in Côte- with spicy dollops of the aromatic shrubbery garrigue. Rôtie and all Northern Rhône wines now.” Alan Sack, Wine Consultant at Warehouse Wines in New York City, While the wind certainly plays a doubled in the last decade, hitting 1.2 notes: “There is more willingness and role, Rhône reds (nearly 80% of the million 9L cases in 2014, according to interest among customers to explore region’s wine) draw on much more en French Customs data. In 2014, Rhône Rhône wines. In our store, you can find a route to their ultimate fruity, spicy style— red, white and rosé sales gained 6% in the Côte-Rôtie for $20.” diverse grapes (ten red and nine white U.S., reports Nielsen. Success has also spread across sub-

are permitted); challenging stony soils; Perhaps most importantly, the buzz regions and price points. “When you look e cour te sy of I n r R hôn t on opposi te pag the art of blending. What matters most, about the Rhône is spread across both on- at 2014 trends in French wines, it’s the of course, is that factors both stylistic and off-premise, and North and South. $15-$20 (+8.5% growth by volume) and and economic have converged to boost Michael Madrigale, Wine Director at Core Luxury $20+ (+15.1% by volume) Rhône wines tangibly ahead of the rest Boulud Sud in New York City, says, “When I categories driving growth, according to of France in the current American wine became sommelier ten years ago, customers Nielsen,” explains Bill Terlato, President arena. Rhône wine exports to the U.S. knew about Southern Rhône, and especially of Terlato Wines International, importer Top pho t ograph and op l e f rhÔne revival

Above: The Rhône region overall is known for VP and Director of Marketing at Frederick red wines, but Nielsen reports that in 2014 fully a third (36%) of all Rhône wines sold were rosés. Wildman and Sons, Ltd., importer of church & state Right: The view from Jean-Luc Colombo’s Les the Paul Jaboulet Aîné and the popular Ruchets vineyard in Cornas, in the Northern Rhône. The steep parcel is only 5.4 acres, planted with Jaboulet Parallèle 45 line, says, “We are 90+-year-old vines on steep granite slopes; all bullish on the Rhône as a category. The work in the vineyards is done manually. As in other northern sub-regions, Syrah is the only red variety wines fit the market, offering lots of grown in Cornas, yielding dark, robust wine. variety, lots of flavor, rich textures and great value. White wines and rosé wines will continue to grow, though red wines of Chapoutier wines from the Rhône. will continue to drive the category.” “Nielsen also reports that Core Luxury With or without a boost from the Rhône growth of +30% is outpacing the Mistral, Rhône wines appear poised to overall French category, in the 52 weeks achieve still greater heights for America’s ending 12/06/14. When it comes to merchants and restaurateurs. Rhône wines, it’s quality, not quantity, Lionel de Ravel, U.S. Director, At Church & that is resonating more and more with Gabriel Meffre, a wine producer based in State, a French consumers today.” Gigondas and marketed by Vision Wine restaurant in Peter Deutsch, President of Deutsch & Spirits, emphasizes that the region’s Los Angeles, Family Wine & Spirits, importer of Vidal- momentum seems to have been picking Joy Cushing, Fleury wines, points out that one of the up: “In just the last three years, American Wine Buyer Rhône’s strengths is offering well-made consumers have truly discovered the and Sommelier options at a variety of price points, not fantastic value Rhône wines offer.” says: “Rhône unlike cars and other products. What Perhaps some credit is due to the re- has vaulted into Deutsch finds most surprising is the gion’s generic ad campaign—“Côtes-du- the third most-requested wine. From sudden rise of rosés from the Rhône over Rhône: Always Right.”—which started Syrah wines in the North to Grenache the last few years. In 2014, Deutsch cited back in 2009 and emphasizes the wine’s blends in the South, they’re perfect Nielsen data that reports fully a third more versatile, accessible and contem- wines for Pinot and Cab lovers. I give (36%) of all Rhône wines sold were porary identity, relative to other French them a taste of a Côtes-du-Rhône, rosés. It’s a phenomenon he attributes wines. Eschewing traditional vineyard they love it and become instant to the growing popularity of rosés in and grape visuals, the ads tapped common converts.” She adds, “We sell Côtes- general, including those from Rhône’s contexts and images that portrayed the du-Rhône by the glass for $12, and neighbor—Provence. flagship red’s ability to swing from casual Jean-Luc Colombo’s Cornas for $95, Summing up the prevailing optimism to formal settings—e.g., jeans to tuxedo, and both sell well.” for these versatile wines, Martin Sinkoff, pizza to haute cuisine. rhÔne revival

Vacqueyras is among a group of Rhône AOCs that ers tiring of overripe Syrahs, a peppery began as a “Côtes-du-Rhône-Villages” but was Northern Rhône might be just the ticket. then deemed worthy of its own Cru status; 97% of production is red. Right: Bottles on display at Tap into bigger trends. Not entirely France Chelsea Wine Vault in Manhattan. Rhône wines by coincidence, the Rhône revival echoes range naturally from basic table wines to pair with Rhône coq au vin to cellar-worthy collectibles. several major trends in wine today. Red blends, for example, are red-hot in the Valley U.S. market; Rhône blends are as old as the Story-telling helps, too. Mel Dick, vine-covered hills. Grenache/Garnacha N Senior Vice President and President of the has been pegged as a candidate for the Northern Rhône Valley Wine Division, Southern Wine & Spirits next big grape; the Rhône is loaded with w E Grenache. And as rosé and organic wines Southern S of America, which distributes several top Rhône Valley Rhône producers, says: “People love to continue to gain attention, the Rhône is Duché D'uzès learn the stories associated with wines well-positioned. Region like Châteauneuf-du-Pape; it’s the Pope’s Remember the sweet side. Some 2,000 wine. So when retailers and restaurateurs years ago, Roman Pliny the Elder wrote share these stories, customers recall in his Natural History: “The Muscat these wines.” grape has been grown for a long time in Here are some tips to keep your Beaumes and its wine is remarkable.” customers’ Rhône crush going as strong as For sweet wine lovers, do not forget the Mistral wind: the Vins Doux Naturels of Muscat de Take the opportunity to educate. United by Beaumes-de-Vénise (sweet, vivid and the river Rhône, the Rhône Valley overall appley); and dark, rich Rasteau, based on Though united by the same river, the must be viewed as two very distinct parts. Grenache Noir. n Rhône Valley is really two very distinct In the rugged, mountainous Northern parts. In the Northern Rhône, key red Rhône, Syrah is the only red planted; appellations in the Northern Rhône are: in the southern part, red blends rule Côte-Rôtie, Hermitage, Cornas, Crozes- (comprised typically of mostly Grenache, Hermitage, St. Joseph and St. Péray; Syrah, Mourvèdre and Carignan). and the white variety Viognier arguably reaches its earthly pinnacle of quality in Remember to cross-sell. The Rhône’s tiny Condrieu. grape-variety tool kit and propensity for In the Southern Rhône, the principal blending help maintain a family resem- appellations are: Châteauneuf-du-Pape, blance across appellations that encour- ages experimentation. If a customer likes Gigondas, Vacqueyras, Tavel, Lirac and Côtes-du-Rhône, suggest similarly Côtes-du-Rhône. New to the map is the recently minted AOC of Duché d’Uzès; styled and priced wines from Ven- o tt o m iddl e pho t ographs cour te sy of I n r R hôn Syrah: Solo cultivated since the 6th century BC, Duché toux. For those who enjoy Gigo- grape in the ndas, Vacqueyras is likely to be a North, blending D’Uzès gained AOC status in July 2012, t and b favorite as well. And for custom- partner in the and is notable in that white wine is the South. Top l e f area’s rising star. CELEBRATE SPRING WITH OUR NEW STERLING ROSÉ

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AS AMERICANS DIVERSIFY THEIR PREFERENCES IN WHITE WINE, CHILEAN SAUVIGNON BLANC PRESENTS AN OPPORTUNITY

BY ROGER MORRIS

hilean Sauvignon Blanc can be just as crisp as those from driest—needed to grow practically any New Zealand, but with the elegance of Sauvignon Blanc grape variety. Even its narrow east-west corridor provides a huge range of cli- from Loire in France,” says Alex Guarachi, CEO and mates from humid, foggy coastal areas ‘ founder of California-based TGIC Importers. “And Chile to temperate interior valleys to chilly is Ccapable of doing so many things with Sauvignon Blanc because of the mountainside venues. For Sauvignon varied terroirs and growing conditions throughout the country.” Blanc, a grape that loves to change style according to where it’s planted, the clone used and winemaking practices, Chile is Most wine regions pride themselves than Chardonnay,” claims Viña Tarapaca a virtual Noah’s Ark of viticulture. on producing a distinctive style of wine, winemaker Ed Flaherty, and plantings In short, Sauvignon Blanc from Chile something they can heavily market as a have increased dramatically. may all taste like the same variety, but brand—Napa Valley Cabernet, Mendoza with distinctive differences, according Malbec, South African Chenin Blanc. GEOGRAPHY SPAWNS DIVERSITY to Evan Goldstein, sommelier, consul- But when it comes to their Sauvignon A look at a map of Chile helps explain its tant and author of the recently published Blancs, Chilean wine producers love to huge capacity for diversity. The country’s Wines of South America: The Essential flaunt their diversity. If a consumer likes average width from the Pacific Ocean to Guide. “For example, SBs from Casablan- the Sauvignon style of Sancerre, Marlbor- the crest of its Andes Mountains and ca have a cleaner, brighter perfume and ough, Graves or California’s North Coast, its border with Bolivia and Argentina the definitive Sauvignon characters of Chile thinks it can match those styles and is only 110 miles, about the driving dis- herbs, grass, lemon, and olive,” Goldstein improve on them, and at a discount. tance from downtown New York City to explainss. “I believe that the western, In fact, Chilean winemakers think so Philadelphia. However, it stretches some highly of Sauvignon Blanc that they are 2,653 miles from the tropics in the north touting it in the American market as the almost to the Antarctic in the south, TOP, LEFT: Chile’s variety of microclimates from north to south makes it a veritable Noah’s Ark of viticulture. companion white to go along with the about the distance between Los Angeles RIGHT: Recent advances in quality and targeted country’s iconic red, Cabernet Sauvignon, and Washington, DC. promotions are helping raise the profile of Chilean Sauvignon Blanc above the “bargain wine” level. rather than the traditional Chardonnay. That north-south span alone en- Here, revelers at last summer’s #WineBarWars in “The quality of Sauvignon Blanc in Chile compasses the range of climate possibili- NYC enjoy Sauvignon Blancs picked by sommeliers competing to develop interesting wine lists strictly has improved over the past few years more ties—from hottest to coldest, wettest to from Chilean wines. BEING GOOD NEVER TASTED SO GOOD

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Skinnygirl® Spicy Lime Margarita, Made with Silver Tequila, Triple Sec, and FIND MORE GUILT-FREE INDULGENCE AT Natural Flavors, 9.95% Alc./Vol. ©2015 Skinnygirl Cocktails, Deerfield, IL (Per 1.5 SkinnygirlCocktails.com oz – Average Analysis: Calories 35.7, Carbohydrates 3g, Protein 0g, Fat 0g) | Skinnygirl® California Pinot Noir Wine ©2015 Skinnygirl Cocktails, Deerfield, IL (Per 5 oz – Average Analysis: Calories 100, Carbohydrates 5g, Protein 0g, Fat 0g) #SoGood Skinnygirl Cocktails skinnygirl @skinnygirl Phil Bernstein (far left) at Macarthur Beverages in Washington, DC, thinks Chilean Sauvignon Blancs could benefit from more marketing attention. In New York City, Chris Raftery thinks SB is becoming the Malbec of white wines by the glass. Aurelio Montes believes respect for Chilean bottlings over $20 is just around the corner. cooler-climate area of Casablanca pro- One ongoing Goldstein concludes: “There are very duces zippier elderflower versions, while good price values, especially at the top end, farther east, the wines tend to evoke pink challenge: with fine when compared to those emanating from grapefruit, hard candy, and green melon.” Sauvignon Blancs France, New Zealand and California.” Goldstein suggests keeping an eye on made all over the Selling diversity is a tempting mar- Limarí, where the wines are mineral-driv- keting strategy—but only as long as each en; San Antonio, with a spicy character, world, it’s harder for consumer can sort out producers offering and its more concentrated sub-regions Chile to stand out. their preferred style. Otherwise, Chile’s Leyda and Lo Abarca; and Bío-Bío, whose “blanc page” can suddenly have so many wines are “elegant with quince aromas.” images that the consumer turns it and As evidence of Chile’s potential for “People are moving away from New moves to the next one. n both quality and diversity in Sauvignon Zealand’s grapefruit tastes to Sauvignon Blanc, consider Undurraga’s “T.H.” (for Blancs that have more lemon-lime Terroir Hunter) program—dedicated flavors like those from Chile,” adds Andy BLANCS TO WATCH to finding the best terroirs for various Gesell, VP and South American Manager grapes all over Chile. Acclaimed enolo- for Alabama-based Vineyard Brands, RELIABLE BARGAINS gist Rafael Urrejola has pinpointed 30+ importer of Cono Sur. {$15 & UNDER} parcells, each no more than 12 acres. One issue that Chile faces is stand- As part of this program, he makes three ing out in a crowded marketplace. Sau- • Anderra • Los Vascos separate T.H. Sauvignon Blancs, from vignon Blanc, either 100% varietal or • Casillero del Diablo • Montgras Leyda, Casablanca and Lo Abarca, each blended, is produced around the world, vivid and balanced yet distinct. The and the U.S. is generally producers’ pri- • DeMartino • Santa Ema “Amplus” 2011 Lo Abarca was named best New mary target. Phil Bernstein of MacAr- • Emiliana “Natura” • Santa Rita "120" World white wine at the ExpoVinis in thur Beverages in Washington, D.C., • Lapostolle • Veramonte São Paulo, Brazil, among entries from notes the attractiveness of Chile’s wines, more than 25 countries. but feels that the country needs to give its Sauvignon Blancs the same marketing WORTH THE HUNT TRADE, CONSUMERS attention that New Zealand and France {& THE TAG} TAKING NOTICE do theirs. “The Chileans Sauvignons sell While American drinkers grew fonder of steadily as they are in an attractive price Casa Silva Garces Silva Sauvignon Blanc over the past decade, point,” he says, “but I don’t really have “Cool Coast” Sauvignon “Amayna” Barrel Blanc 2014 ($23) Fermented 2012 ($21) particularly by-the-glass offerings, trade anyone beating down our door for them. professionals say they now are demand- In general, Chile is dragging its heels a Concha y Toro Koyle ing different, distinct styles, much as an bit as a category overall.” “Terrunyo” 2011 “Costa” NV ($24) earlier generation split preferences on Furthermore, Sauvignon Blanc seems ($23) types of Chardonnay. to be positioned in consumers’ minds at Montes “Outer And while Chardonnay is still the only one price level. “It’s difficult to break Cono Sur Limits” 2014 ($26) most popular varietal wine in the Unit- that $20 a bottle price barrier with Amer- “20 Barrels” Sauvignon Blanc 2014 ($20) San Pedro ed States, Sauvignon Blanc continues ican drinkers,” concedes Aurelio Montes, “1865” Sauvignon to make inroads. “Sauvignon Blanc is International Vice President for Wines of Errazuriz Blanc 2014 ($17) becoming the Malbec of white wines by Chile and himself an exporter of Chilean “Aconcague Costa” the glass,” says Chris Raftery, sommelier Sauvignon Blancs under his eponymous 2014 ($17) Viña Ventisquero at CorkBuzz in New York City. “Chilean label. Respect at higher price points may “Queulat” Gran Reserva Sauvignons are popular in part because be just around the corner, though, based 2012 ($18) they tend to have a nice salinity to them.” on quality evident in recent vintages. America’s Favorite Sake Provides Something for Everyone

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Gekkeikan Sake, Plum Wine. Sidney Frank Importing Co., Inc. New Rochelle, NY on call on @ call brass monkey Meatpacking District, NYC. jameson: brassmonkeynyc.com beyond the shot At this NYC hotspot, Ireland’s leading whiskey plays multiple roles

By kristen bieler

efore Manhattan’s Meatpacking District became the destination it is irish black Btoday—before the jam-packed sazerac Highline elevated park, the Brass Monkey, swank hotels, the high-end New York City retail explosion, and the steady stream of supermodels—there was Brass Monkey. As owner of the tri-level bar— one of the longest-running in the area—Sean Cunningham has been in the unique position of witness- ing a neighborhood transform, and drinking patterns along with it. The Meatpacking club scene came and went, for example, and today there is a thriving post-work scene, lots more women, and a big increase in daytime drinking. >> WINEFOCUS

MARGIN VS. VOLUME THE CLASSIC SEE-SAW DYNAMIC OF RESTAURANT WINE PRICING DESERVES TO BE RE-EXAMINED BY JEFF SIEGEL

very evening, is it any wonder that half the tables at report around the same time found that Toronto’s Le Paradis Bistro on any night have wine on these too-high wine prices hurt sales. therm? Many of the diners don’t even order it. Instead, says That’s because, for most restaurants, the goal is not volume, but profit, says manager Jascha Baraness, “they ask us what they should James Tidwell, MS CWE, the master Ehave. And they do that because they trust us to bring them something sommelier and beverage manager at that is quality and not expensive.” the Four Seasons Resort and Club in suburban Dallas. Use too-low pricing And why not? The markup on the has endured for what seems like forever, over time and too many loss leaders, wines on the Le Paradis list averages with us—for better or worse? he says, and the law of diminishing two times wholesale, and the restaurant The answer may not be what you think. returns kicks in. Low pricing becomes has used that multiple for much of its “This is real ancient history, and permanent, and margin never returns. 28-year existence. Yes, some wines usually imposed by people who are afraid Still, for every restaurant that are marked up more than that, but Le to price more fairly because they’re does wine the right way—fair pricing Paradis is famous among consumers and afraid of the bean counters,” says Dallas combined with quality glassware and the trade for its wine pricing. Many of wine consultant Diane Teitelbaum, who trained employees—there are the rest, the wines on the list cost $40 or less, has been working with restaurants and which see wine as inventory that needs impressive given Ontario’s taxes and wine pricing for more than 30 years. to be expensed instead of an asset that highly regulated distribution system. “But it’s starting to move away from that needs to be sold. Restaurant bosses would Is it any wonder that half the tables at theory, and it seems that more and more never treat a chicken breast the way so Le Paradis on any night are drinking wine? restaurants are getting the message. You many treat a bottle of wine, because no “Our business model is based on can make money charging less than one would eat an overpriced piece of volume,” says Baraness, who recently three and four times.” poor quality chicken that has gone off. returned to Le Paradis after a seven-year But wine? How often does it seem that absence. “That’s why our food is priced in PRICE HISTORY the attitude is: “How much can we mark line with our wine. We want our customers Restaurant wine pricing has a long and that bottle up, and I don’t care if we to be able to have dinner for two with a infamous history—$10 for a glass of leave it open on the bar for two days to glass of wine each for $35 a person.” house wine that the distributor charges get rid of the entire bottle?” Is this almost three-decades-long a couple of bucks for, or $25 for a bottle “There is sort of this infrequently practice a fluke, or can other restaurants of $6 wholesale White Zinfandel. So spoken gripe from consumers: ’Why change the way they price wine and it shouldn’t be surprising that a CNN are we paying these kinds of markups?’” make more money in the process? Or survey a couple of years ago claimed says Stan Frankenthaler, chief officer of is traditional restaurant wine pricing, that markups of as much as 500% wasn’t food, beverage and strategic supply for the three to four times wholesale that unusual, or that a Cornell University CraftWorks, which operates about 200 oncall

Interestingly, the Meatpacking Jameson District, like Jameson, has deep Smash historic roots but earned its street-cred fashionability relatively recently. Jameson’s modern turning point was 1975, when parent company Irish Distillers Ltd. opened a new facility in Midleton, which promptly began producing the light, easy-to- love pot-still blend that set the stage for Irish whiskey’s comeback stateside. The Meatpacking District turned its Bringing Irish to the Mix corner in the 1990s; founded in 2004, jameson cocktails Cunningham’s go-to pour for mixology Brass Monkey is actually one of the is Jameson Black Barrel, which delivers neighborhood veterans. “a little more intensity, slightly stronger ■ Irish Black Sazerac “We’ve seen a movement away from flavors” to cocktails than Jameson origi- just shots, particularly when it comes to 2 oz Jameson Black Barrel nal, he thinks. ½ oz Simple Syrup Irish whiskey,” Cunningham observes. Brass Monkey’s cocktail program is ½ oz Ricard or Pernod While he is adamant he doesn’t want heavily seasonal, relying on maple syrup 2 dashes Aztec Chocolate Bitters Brass Monkey to be a “traditional Irish and chocolate bitters in the wintertime, 2 dashes Angostura Bitters bar,” the Dublin-born Cunningham is a citrus and ginger in warmer months. “Our Combine syrup, Jameson and bitters passionate ambassador for Irish whiskey. Moscow Mule with Jameson Black Barrel with ice and stir. Strain over ice in a Perhaps surprisingly, a growing percentage instead of vodka is one of our best sellers all rocks glass. Chill Ricard or Pernod and of the Irish whiskey at Brass Monkey float on top. Garnish with Lemon Twist summer,” he says. “The whisky is brilliant is consumed in cocktails. “Jameson and Orange Twist. with the lime and ginger.” Another Ginger is a fall-back drink for so many,” house favorite is the Black Irish. Again, he reports. ■ Jameson Smash Jameson Black Barrel is the foundation, 1½ oz Jameson and the cocktail is built up with ginger ale, ½ oz Simple Syrup chocolate bitters and lime. 4 Lemon wedges On the day we visited, Cunningham 5 Mint leaves and his team assembled a Sazerac with Muddle lemons, mint and simple syrup. Jameson Black Barrel, which showed Add Jameson and ice and shake. Strain beautifully alongside the fragrant anise over fresh ice in a rocks glass garnish lift of Pernod. An Irish bar it may not be, with mint leaves. but I challenge any other establishment to make a more delicious Irish Coffee ■ The Real Irish Coffee than Brass Monkey’s. “The key is 1½ oz Jameson dissolving the sugar in the coffee first, 1 cube Comptoir du Sud natural sugar so the cream won’t sink,” Cunningham Real Whipped Cream explains. “When one person orders Pour boiling hot water into a glass coffee one, it’s like an avalanche of other mug and set aside for a few seconds to orders follow.” n heat glass. Pour out hot water (or into an additional mug if making more than one drink). Add Jameson and sugar and stir until sugar is dissolved. Top Sean Cunningham is a Meatpacking District veteran, with coffee until about 1 inch from having opened Brass Monkey rim of glass. With a hot spoon, in 2004. add dollop of fresh cream to float on top of coffee and serve.

WINEFOCUS

TOP: At Le Paradis in Toronto, wines have been priced at twice their wholesale cost for nearly three decades, which manager Jascha Baraness says has developed a loyal clientele who often trust the staff to make wine choices for the table. BOTTOM: Stan Frankenthaler believes that consumers are more aware of markups today than ever—and are apt to see a $50 list price for a $15 retail wine as “greedy.”

restaurants under 11 brands, including separate from the rest of the restaurant. the Old Chicago and Rock Bottom After all, who complains about the price concepts. “Are you delivering a special of restaurant coffee? experience with wine to the guest, or is it the same experience they can have at Treat your wine TIPS TO SELL BY: home? Because then they are going to program as part of be cynical about your wine program.” ❂ Price wine using the same approach At the most basic level, cutting wine the overall customer that you price food, and not prices sells more wine, though many experience, not differently just because it’s wine. people don’t want to believe this, says something that is Markups like 2½ times wholesale Lyle Beaugard, a certified sommelier and make more sense for most of the wine consultant in suburban Toronto. separate from the wines on the list, just as a $5 appetizer “Consumers know prices,” he says, rest of the restaurant. makes more sense than a $10 one. “and when you charge $50 for a $15 wine, they know it and they think ❂ Consider pricing tiers, like 4 times you’re too greedy. So they don’t buy WHAT’S THE NEXT STEP? wholesale, 2½ and 2, based on anything, and you’ve lost a sale.” quality and availability. If the wine is But the discussion can become even Teitelbaum’s theory: “You can sell difficult to find, for instance, or offers more sophisticated than that, says a $100 bottle once a day, or you can exceptional value, the 4 times markup Frankenthaler, whose company’s wine sell $20 bottles of wine all day and all is not outrageous. “Let the higher program at its Chop House and Gordon night. It’s your choice.” Mark wine up priced wines make up the difference Biersch concepts is about more than two-and-a-half times, she says, and in margin,” Frankenthaler says. just margins. It’s about value vs. cost, you reduce spoilage; increase turnover, something that not enough operators which will please the distributor who ❂ Look for unique wines for the and owners understand. They see wine may then be willing to offer better deals highest pricing tier. Again, it’s a pricing from the cost perspective, he or more interesting wine; and increase question of availability, he says. If says, and don’t see how including value cash flow from something that may have you can offer someone something can boost a wine program without barely flowed before. they can’t get anywhere else, price is focusing solely on margins. less of a barrier to purchase. “But value doesn’t mean rock bottom pricing,” he says. “It’s the best equation. It’s like coffee. Why do people pay $3 This approach, say those who have for a cup of coffee when they can drink tried it, is more work than letting the it at home for free? You have to give distributor pick the wine (while throwing them a quality product that also gives in free glasses and table toppers), but the them something different than they can payoff is worth the effort. The results, get at home.” as Le Paradis’ history can attest, can be In other words, treat your wine more profitable than imaginable. program as part of the overall customer And can make customers happier experience, and not as something that is than they thought they could be. ■

BITTER TURNS SWEET AMARO—THE OFFBEAT, ANCIENT ELIXIR—GOES MAINSTREAM

BY W. BLAKE GRAY

BLACK ROCK CHILLER Branca Menta, Suze, Reposado tequila

Amor y Amargo, NYC Recipes on BeverageMedia.com

hina’s Mao Zedong used to say that everyone Not anymore. While overall sales figures are hard to come should “eat bitterness.” Mao would probably look by, anecdotal evidence suggests a growing wave. Restaurants that favorably upon a burgeoning trend in the spirits used to have one amaro now offer a list; Locanda in San Francisco industry: the growth of amaros*. offers an amaro flight. Some restaurants, like The Partisan in Amaro means “bitter” in Italian. It’s also Washington, DC, carry multiple amaros on tap. C the name for a type of spirit usually taken at the Tony Terlato, who knows something about booms in the end of a meal in Italy. Amaros are meant to help business (he created the behemoth that is Santa Margherita Pinot the digestion, and perhaps that’s the reason that some taste Grigio), says that Terlato Wines International’s Amaro, Nonino downright medicinal. was up 33% in depletions in 2014. Amaros are old: many have formulas that haven’t changed since Banfi Vintners, which has never imported an amaro, plans to the 1800s. They have always been available in the U.S., but aside from the affection that San Francisco bartenders have for Fernet *NOTE: The plural form of amaro, technically, is amari; however, given the category’s Branca, until the last decade they reached only a very niche market. relative obscurity, we believe that “amaros” are more immediately grasped by people

accustomed to English language structure. NEWMAN LAURA AMOR Y AMARGO PHOTOGRAPHS BY AMOR Y AMARGO PHOTOGRAPHS BY LAURA NEWMAN them tothedinnertable. now sommeliersandserversarebringing brought amarosintofinerestaurants,and ingredient toplaywith.Bartenders formulas ofamarosmakethemapowerful bartenders discoveredthatthecomplex bar. With theexplosionofcraftcocktails, Amaros gotintorestaurantsthroughthe BOLTING THEBAR have itathome.” it inrestaurants,andthentheywantto really takingoff.Peoplelearntodrink Terlato notes.“Butnowoff-premiseis seven years,itwasalmostallon-premise,” Nonino familyin1996.Forthefirstsixor premise. “We startedworkingwith the 38% ofAmaroNoninoisnowsoldoff- it isspreadingtoretailers.Terlato says Banfi’s directorofpublicrelations. well beamaro’s moment,”saysJoe Janish, Americanmarket.“Itmay for themodern make anamarothatislesssweet,specifically to Europe, Banfihasaskedtheproducer of importsfrom Reversing the usual model bring inonefromFloriostarting in 2015. crowd.” to theFireball works asashot,appealing also agreatmixerandeven dinner digestif,butitis Amaro isaclassicafter- “Mysterious yetversatile, The trendstartedinrestaurants,but other. Forthepreviousgenerationof because they’reallsodifferentfromeach order a$22grappa.” to try. It’s to moredauntingforsomebody ‘I likeamaro.’Itcosts$5,it’s easyfor them and they ask, ‘What do you like?’ I can say, sitsatmybar Fireball thing.Ifsomebody shots ofitfor$5or$6.Itbecomeslikea doesn’t cost a lot of money, you can sell do with price point,” he says. “If a brand who havenevertriedit.“Alotofithasto sell a glass of amaro after dinner to people restaurant people.It’s bigwiththem.” AndIgetalotofbarmanagersand soda. actual Italians, they order amaro and types whoorderalot.IfIgettraditional, which carriesamarosontap.“Ihavetwo sommelier at Phoenix’s Nook restaurant, mainstream,” saysMatthewWohlab, Market in San Francisco has done. The was once a negativeis now a marketingplus. However, millenialslikevariety, sowhat drinkers, thismighthavebeenaturnoff. As acategory, amarocanbechallenging Wohlab saysit’s surprisinglyeasyto “It’s becomingmoreapartof the Retailers canconsiderwhatBi-Rite of orangepeel, clove and driven character, with notes a pretty, fruit-and-mint- from grapebrandy. Ithas neutral spirits,it’s made amaros thatstartwithgrain Terlato says.Unlikemany work withtheherbalamaros,”Tony drinks workwithNoninothatdon’t and that’s bydesign.“Somemixed doesn’t actuallytasteparticularly bitter, Amaro Nonino today, withtastingnotes. The history.” climate; it’s theecosystem.The plants. different kindofterroir. It’s notjustthe ofwherethey’refrom.It’sproducts a with amarobecause“they’reverymuch the bottles.”Shesaysshelovesworking “And peopleneedtotouchthem,read Rachel Gepner, BiRite’s spiritsbuyer. people somekindofentrypoint,”says its tastingnotes.“You havetogive an endcapdisplay, withacarddescribing store picksan“amaroofthemonth”for tasting flightsorcreativecocktails. and bitters,”dinerscanexploreamarosvia NYC’s EastVillagewhosenamesmeans“love ABOVE: carried outineachphase. 30,000 bottlesaday. Testing forqualitycontrolis automated bottlingphasecanproduceupto stage productionprocess;thecompletely BELOW: Here are some fine amaros in the U.S. AtAmoryAmago,anintimatebarin AmaroLucanogoesthroughaseven- isunusualinthatit BITTER SWEET

Friulian mountain herbs. Imported by lost its importer last year and as of this Many amaros are still based on ancient, secret recipes using on exotic (or at least obscure) Terlato Wines International. writing doesn’t have a replacement. natural ingredients. ABOVE LEFT: some of the 27 different herbs and spices taken from four continents to make Fernet Branca. Among the known ingredients are Santa Maria al Monte was Averna was created by gentian root, rhubarb, gum myrrh, red cinchona bark, galanga and zedoary. created in 1892 and at 40% Benedictine monks who gave the ABOVE RIGHT: Lucano, created in 1894, uses alcohol is one of the stronger recipe to a monastery patron more than 30 herbs; among them: wormwood, clary sage, musk yarrow, holy thistle, angelica, amaros. It’s also potent in flavor: in 1859. It’s one of the most aloe and elderberry. woody, spicy and complex, with widely found amaros for good a long finish. It really benefits reason: with its rich, full-bodied from an ice cube. Imported by character of cola, cinnamon and Vias Imports. citrus, it’s a great introduction for beginners (32% ABV). Fernet Branca is an odd standard- Imported by Campari America. bearer for amaros as it’s the most Suze is from France, was extreme. It’s too potent for most invented in 1889 and was cocktails, and hard to love on featured in a Pablo Picasso Ramazotti celebrates its 200th first taste. But the spirits world painting, “Verre et bouteille anniversary this year. It’s a dense, slightly is unpredictable: if Jagermeister de Suze.” It’s one of the most sweet amaro with coffee and citrus notes. could be a hit, why not Fernet basic amaros, but that doesn’t At 30% ABV, it is popular in Milan as Branca? In Argentina they mix mean it’s not intense: it’s a a “correction” for espresso. Imported by it with Coke; wait ’til Americans blast of severely bitter yet floral Evaton Inc. discover that. Imported by yellow gentian leavened with Infinium Spirits (Wilson Daniels). a necessary, but still large, dose of sugar; 20% ABV. Imported by Varnelli Dell’Erborista is an amaro Domaine Select Wine Estates. for your purest wine-geek clients. The Lucano was created in 1894 by a pastry roots and herbs that flavor it come chef. Just six years later, it became the from Sibillini mountains, as does official amaro of the last royal Braulio is the spirit that got the honey used to sweeten it (most family of Italy. Smooth and this writer into amaro in amaros use sugar). It’s produced over initially a little sweet, its complex the first place when it was a wood fire and bottled unfiltered, herbs unfold on the finish; recommended by a waiter in giving it a cloudiness and some 28% ABV. It’s easy to imagine northern Italy. With plenty sediment (21% ABV). Most unique sipping this and thinking of alpine herbs, it’s one of the of all, it lists all of the ingredients on “Damn that Mussolini!” most complex and elegant (21% the back label. Imported by Domaine Imported by Domaine Select ABV). Unfortunately Braulio Select Wine Estates. Wine Estates. ■ LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

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