Old School Winery Continues to Grow New Business

Connecticut’s only trade magazine and comprehensive online resource for the local licensed beer, wine and spirits industry.

Market’s Largest Product Source Brand & Price Index Local News, Photos & Columns

GET LEARN READ SHOP MARKET INFORMATION ABOUT NEW NEWS, BE NEWS PRODUCTS & PRICES PRODUCTS ANYTIME

INCLUDED IN YOUR SUBSCRIPTION

PASSWORD TO ACCESS THE ONLINE PRODUCT PORTAL

REAL-TIME PRODUCTS AND PRICES, ANYTIME, VIA MOBILE PHONE, TABLET OR LAPTOP

ONLINE ORDERING 24/7

CALL US AT 203.288.3375 | VISIT US AT WWW.THEBEVERAGEJOURNAL.COM OCTOBER2015

FEATURES

26 Vineyard View For the family-run DiGrazia Vineyards, the past enhances the future.

28 Return to Greatness Cockburn’s celebrates two centuries by looking ahead. 26 32 Retail Review Thompson Liquor’s location fosters fortuitous growth.

38 Legal Matters Advertising makes reaching new customers easy; but can those mailers make life di cult?

44 Scotch’s Deep Secret The barrel regimen can have an even greater impact on whisky than the grain, the peat or the blend.

32 44 October 2015 CONNECTICUT BEVERAGE JOURNAL 3 OCTOBER2015 50 Falling for Calvados Buoyed by the cider and craft trends, France’s signature apple brandy is back in the spotlight.

54 Nine in California Wine From pop-up Cabs to rosé in a can, the tricks and trends never stop.

58 An Islay Icon Turns 200 50 Laphroaig celebrates two centuries of distinctiveness. 60 Smooth Sailing for Gosling’s Bermuda’s beloved dark rum sets a course for success. 62 Taste of the Island Life Blue Chair Bay Rum embraces a lifestyle of freedom, adventure and giving.

66 Bar Talk Shawn Chen complements Chinese specialties at RedFarm and Decoy in NYC. 54

66 62 DEPARTMENTS

5 Market Point 25 Guest Column 40 Beer Column 6 News Front 30 Wine Buzz 42 Serving Up 10 Around Town 34 New Products & Promotions 64 RumChata Proﬁ le

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

4 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access CONNECTICUT BEVERAGE JOURNAL The October issue is scaring up seasonal spirits and trends. VOLUME o 80 N 10 OCTOBER 2015 The fall-into-winter transition highlights no tricks, only treats, { ISSN 0744-1843 } for new selling opportunities.

PUBLISHER GERALD P. SLONE “Scotch’s Deep Secret” is our cover story and it’s a barrel of fun. Turn the pages [email protected] to uncover important distinctions, particularly among single malts.

EDITOR & ASSOCIATE PUBLISHER DANA SLONE France’s famous brandy made from apples, Calvados, is in focus this fall. Buoyed [email protected] by cider and craft cocktails, this spirit is harvesting new fans.

DIRECTOR OF WHOLESALER SERVICES LAURIE BUICK The California wine industry continues to innovate… look for nine trends [email protected] happening now and learn of the future foretold.

SUBSCRIPTION/RETAIL SERVICES BRIAN SLONE What a summer of events! Beer took center stage, cocktail competitions [email protected] crafted up fun, and new tastes moved into the market, in a very lively “Around Town” section. DESIGN EVAN FRASER [email protected]

EDITORIAL ADMINISTRATOR SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS & RENEWALS

$40 FOR ONE YEAR $8 FOR SINGLE COPY Locally, this month’s guest columnist highlights regional grapes and unique $68 FOR TWO YEARS (Includes shipping and handling) attributes, complementing our quarterly “Vineyard View;” and it’s DiGrazia Subscription includes Vineyards, where family is central to the business. Web portal product user ID and password All sales are final. And so much more… three rum brand profiles, Laphroaig turns 200, new thebeveragejournal.com 203.288.3375 products and consumer-friendly finds are making their way on the shelves and in the bar! Published Monthly By: Beverage Publications, Inc; 2508 Whitney Avenue, P.O. Box 185159; Hamden, CT 06518 is devoted to all liquor, wine and beer licensees as An important reminder: your print subscription also includes access to our described by the Department of Consumer Protection, secure trade shopping website. It’s a direct link to wholesalers and their Liquor Control Division. Nothing may be reproduced or uploaded without written portfolios, as well on- and off-premise support tools. Plus, coming this winter, permission from the publisher. This includes articles, an iPhone/iPad app with even more time-saving cool tools and direct ordering pictures, pdf files, online or electronic versions. Not responsible for unsolicited material or advertising claims. access. Try it today; it’s all part of the package. The opinions expressed here are that of the individual authors and not necessarily the views of Beverage Publication, Inc. We reserve the right to reject any material that is flawed due to content or design. All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves ON THE the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 Photograph by Justin D. Sullivan DO NOT FORWARD. ImageBrief.com National Coverage, Local Advantage The Beverage Network Publications are served by: Beverage Media Group, Inc. 116 John Street, 23rd floor, New York, NY 10038 tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com

October 2015 CONNECTICUT BEVERAGE JOURNAL 5 NEWSFRONT

BACARDI WINS TOP HONORS, RECOGNIZED technologies, and allows us to support consumer-proven products FOR CORPORATE COMMUNICATIONS early in their lifecycle. We are excited to work with the forward- thinking team at Crafthouse as they continue to grow their brand Bacardi Limited’s 2015 sustainability and create new opportunities for consumers to enjoy a premium campaign, titled “Bacardi Good cocktail experience,” said Bill Newlands, Executive Vice President Spirited: Building a Sustainable and Chief Growth Officer, Constellation Brands. Crafthouse Future,” was named the “Best in Cocktails are created under the direction of renowned mixologist Variety” of domestic and international Charles Joly. categories by Ragan’s PR Daily Awards, Hermes Creative Awards, American Business Awards and International Public Relations DEEP EDDY VODKA AVAILABLE IN HEAVEN Association. The Bacardi Good Spirited campaign was designed HILL BRANDS PORTFOLIO to showcase the brand’s heritage and reduce environmental impact in sourcing, packaging and operations. “The global Heaven Hill Brands has added Deep corporate communications team is committed to excellence in Eddy Vodka to its portfolio. The communications and it’s an honor to be recognized for something Austin, Texas-based spirit company, we are so passionate about as a company,” said Jim Gallagher, which launched in 2010 with Deep Chief Communications Officer of family-owned Bacardi Limited. Eddy Sweet Tea Vodka, has since expanded to offering straight vodka and fruit flavors. In 2013, DISTILLED SPIRITS CONSUMPTION CONTINUES their Deep Eddy Ruby Red vodka resulted in an over 300-percent GROWTH TREND SAYS NEW REPORT sales growth. “This is a milestone day for Heaven Hill Brands as we add Deep Eddy Vodka and their entire team to our dynamic Beverage Information Group’s and innovative family,” said Max L. Shapira, President of Heaven Liquor Handbook 2015 reported Hill Brands. “Deep Eddy Vodka is a star on the rise in the spirits that the American whiskey category industry and is redefining the premium vodka market with a quality drove distilled spirits growth for product and iconic marketing programs. The brand is a perfect fit the eighteenth consecutive year, for our established portfolio of rapidly-growing products.” up 1.5-percent and reaching 211.8 million 9-liter cases in 2014. Straight whiskey sales increased by LABOR SHORTAGE MAY BE MAKING 6.4-percent and vodka increased by 1.0-percent, tequila increased A COMEBACK FOR RESTAURANTS by 5-percent, as well as Brandy and Cognac increased by 3.5-percent. The recently released report said on- and off-premise sales in Restaurants added more than 1.8 distilled spirits rose in 2014 compared to 2013. Canadian whiskey, million jobs since the end of the Scotch whiskey, gin, rum and prepared cocktails reported overall recession, and the expectation decline. The Liquor Handbook 2015 follows sales trends in the is for continued growth in the U.S. spirits industry and studies consumption data, projected sales months ahead, according to the National Restaurant Association. in category and market, leading brands and historical information. However, there are indications that job vacancies are becoming more difficult to fill, according to the NRA’s chief economist CONSTELLATION BRANDS’ VENTURE ARM Bruce Grindy in his latest Economist’s Notebook. ACQUIRES STAKE IN CRAFTHOUSE COCKTAIL “The restaurant industry closed out the summer with a solid month of job growth, according to preliminary figures from the Constellation Brands has acquired a Bureau of Labor Statistics (BLS).” End-of-month job openings in minority stake in Crafthouse Cocktails, the hospitality sector averaged 650,000 during the first half of a producer of ready-to-drink, spirit-based 2015, which represented an increase of nearly 70,000 job openings cocktails. This investment is the first for over the first half of 2014. This year marks the fourth straight year Constellation Ventures, a newly-opened with employment gains of “at least 3.5 percent … [but] there are corporate enterprise within Constellation indications that job vacancies are becoming more difficult to fill.” Brands focused on smaller investments Grindy wrote “many restaurant operators are experiencing the and emerging categories in beverage alcohol. “Constellation double-edged sword of stronger customer traffic and a shrinking Ventures connects us with entrepreneurial brands and labor pool that comes with an improving economy and job market.”

6 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access NEWSFRONT

BACARDI WINS TOP HONORS, RECOGNIZED technologies, and allows us to support consumer-proven products FOR CORPORATE COMMUNICATIONS early in their lifecycle. We are excited to work with the forward- thinking team at Crafthouse as they continue to grow their brand Bacardi Limited’s 2015 sustainability and create new opportunities for consumers to enjoy a premium campaign, titled “Bacardi Good cocktail experience,” said Bill Newlands, Executive Vice President Spirited: Building a Sustainable and Chief Growth Officer, Constellation Brands. Crafthouse Future,” was named the “Best in Cocktails are created under the direction of renowned mixologist Variety” of domestic and international Charles Joly. categories by Ragan’s PR Daily Awards, Hermes Creative Awards, American Business Awards and International Public Relations DEEP EDDY VODKA AVAILABLE IN HEAVEN Association. The Bacardi Good Spirited campaign was designed HILL BRANDS PORTFOLIO to showcase the brand’s heritage and reduce environmental impact in sourcing, packaging and operations. “The global Heaven Hill Brands has added Deep corporate communications team is committed to excellence in Eddy Vodka to its portfolio. The communications and it’s an honor to be recognized for something Austin, Texas-based spirit company, we are so passionate about as a company,” said Jim Gallagher, which launched in 2010 with Deep Chief Communications Officer of family-owned Bacardi Limited. Eddy Sweet Tea Vodka, has since expanded to offering straight vodka and fruit flavors. In 2013, DISTILLED SPIRITS CONSUMPTION CONTINUES their Deep Eddy Ruby Red vodka resulted in an over 300-percent GROWTH TREND SAYS NEW REPORT sales growth. “This is a milestone day for Heaven Hill Brands as we add Deep Eddy Vodka and their entire team to our dynamic Beverage Information Group’s and innovative family,” said Max L. Shapira, President of Heaven Liquor Handbook 2015 reported Hill Brands. “Deep Eddy Vodka is a star on the rise in the spirits that the American whiskey category industry and is redefining the premium vodka market with a quality Now a Brescome drove distilled spirits growth for product and iconic marketing programs. The brand is a perfect fit the eighteenth consecutive year, for our established portfolio of rapidly-growing products.” up 1.5-percent and reaching 211.8 million 9-liter cases in 2014. Straight whiskey sales increased by LABOR SHORTAGE MAY BE MAKING 6.4-percent and vodka increased by 1.0-percent, tequila increased A COMEBACK FOR RESTAURANTS Barton on-premise by 5-percent, as well as Brandy and Cognac increased by 3.5-percent. The recently released report said on- and off-premise sales in Restaurants added more than 1.8 distilled spirits rose in 2014 compared to 2013. Canadian whiskey, million jobs since the end of the Scotch whiskey, gin, rum and prepared cocktails reported overall recession, and the expectation EXCLUSIVE decline. The Liquor Handbook 2015 follows sales trends in the is for continued growth in the U.S. spirits industry and studies consumption data, projected sales months ahead, according to the National Restaurant Association. in category and market, leading brands and historical information. However, there are indications that job vacancies are becoming more difficult to fill, according to the NRA’s chief economist CONSTELLATION BRANDS’ VENTURE ARM Bruce Grindy in his latest Economist’s Notebook. ACQUIRES STAKE IN CRAFTHOUSE COCKTAIL “The restaurant industry closed out the summer with a solid month of job growth, according to preliminary figures from the Available in Original, Sugar-Free, Red Edition and Blue Edition Constellation Brands has acquired a Bureau of Labor Statistics (BLS).” End-of-month job openings in minority stake in Crafthouse Cocktails, the hospitality sector averaged 650,000 during the first half of a producer of ready-to-drink, spirit-based 2015, which represented an increase of nearly 70,000 job openings cocktails. This investment is the first for over the first half of 2014. This year marks the fourth straight year Constellation Ventures, a newly-opened with employment gains of “at least 3.5 percent … [but] there are corporate enterprise within Constellation indications that job vacancies are becoming more difficult to fill.” Brands focused on smaller investments Grindy wrote “many restaurant operators are experiencing the and emerging categories in beverage alcohol. “Constellation double-edged sword of stronger customer traffic and a shrinking Ventures connects us with entrepreneurial brands and labor pool that comes with an improving economy and job market.”

Red Bull Full Page.indd 1 11/12/14 11:47 AM NEWSFRONT

VINTAGE WINE ESTATES PURCHASES B.R. similar pace of industry expansion, according to the recently COHN WINERY released “2015 WineTAB” report from industry research firm Technomic Inc. “Primary factors influencing the industry’s Vintage Wine Estates purchased performance include slowed per capita consumption growth and B.R. Cohn Winery, located in the proliferation of brands and styles, as well as competition from Glen Ellen in Sonoma County, spirits and beer for consumer attention and occasions,” said Donna California. In 1974, founder Hood Crecca, Senior Director at Technomic Inc. “Consumers are Bruce Cohn transformed a dairy highly engaged with wine and learning more about it every day, farm into Olive Hill Estate Vineyard and built B.R. Cohn Winery we also see consumer trade-up happening, but the number of on the estate in 1984. Marco DiGiullio, Chief Winemaker for choices they face at the restaurant table and in the retail store can Vintage Wine Estates, previously served as consulting winemaker be almost overwhelming.” for B.R. Cohn from 2004 to 2010. “We are thrilled to welcome B.R. Cohn Winery into our collection of classic wineries, vineyards and STOLI GROUP USA EXPANDS PORTFOLIO, brands. As a family-owned wine company, Vintage Wine Estates is APPOINTS NEW EXECUTIVE particularly interested in preserving heritage wineries such as B.R. Cohn, and taking them into the future,” said Pat Roney, President Stoli Group USA added Arinzano of Vintage Wine Estates. to its fine wine portfolio, following the recent acquisition MARTELL CELEBRATES 300 YEARS WITH of the Spanish vineyard by Stoli’s EMPLOYEES AND WINEGROWERS parent company, SPI Group. The Arinzano Vineyards were planted Martell, the oldest of the grand in the 11th century and in 2007 received the Vino de Pago (D.O. Cognac houses, is celebrating its Pago), the highest qualification for a single estate that produces 300th anniversary with a year- wines of terroir distinction and character. SPI Group has also long series of events, including appointed Manuel Louzada as CEO of the new luxury division to a recent party which paid oversee Arinzano and other brands. “Arinzano is an undiscovered tribute to Martell’s employees gem from northern Spain and it represents a new frontier for us and winegrower partners. The party gathered more than 3,200 led by Manuel Louzada’s unparalleled experience and vision,” said guests at the Château de Chanteloup, the birthplace of the Patrick Piana, CEO of Stoli Group USA. Cognac house. Employees crisscrossed the Charente countryside in Martell-branded trucks to hand-deliver invitations to more CHATEAU STE. MICHELLE COMMEMORATES than 2,500 winegrowers, distillers and other partners from the 20TH VINTAGE SERIES Cognac region. The evening opened with two fighter jets roaring overhead, followed by three planes from the “Cartouche Doré,” a Chateau Ste. Michelle is partnering squadron of seasoned flight instructors from the French air force with artist Dale Chihuly to flight academy in Cognac. The night’s festivities were crowned by commemorate the 20th Vintage Artist a fireworks display. Series, which will feature Chihuly’s “Cast Silver Venetian.” “This piece INDUSTRY RESEARCH FIRM PROJECTS SLOW is one-of-a-kind and very special to GROWTH IN WINE INDUSTRY me. I couldn’t think of a better use than portraying it on this significant The wine industry’s wine project,” said Chihuly. The 2012 Dale Chihuly and Chateau Ste. upward trajectory Vintage Artist Series wine is a blend Michelle Head Winemaker continues, but the rate of of 70-percent Cabernet Sauvignon, Bob Bertheau. growth has decelerated. 26-percent Merlot, 2-percent Cabernet Franc and 2-percent In 2014, total wine Malbec. “It’s the first wine I blend every year from the best fruit volume rose 1.0 percent, of the vintage. My goal is to capture Old World refinement, while and projections for 2015 harnessing the power and concentration of Washington fruit,” and beyond call for a said Bob Bertheau, Head Winemaker, Chateau Ste. Michelle.

8 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access

AROUNDTOWN

LATITUDE BEVERAGE CO. EXPANDS SALES TEAM, VISITS WESTFORD DISTILLERY

Latitude Beverage Co.’s new hire, Lauren McKenney, joined the company in July as a sales representative for Hartford, Tolland and Windham Counties. The entire Connecticut team enjoyed a summer visit to Westford Hill Distillers in Ashford, where they toured the facility and tasted the award-winning fruit brandies.

All from Latitude Beverage Co., except where indicated. Back row: Brian Riesbeck; Robert Lindblad, V.P. of Sales; Kevin Mehra, President; Louis Chatey, Owner, Westford Hill Distillers; Matt Prestiano, Sales Rep. Front row: Lauren McKenney, Sales Rep.; Michael Munk, Portfolio Manager, Regional Sales Manager; David McNulty, Sales Rep.; Kristine Maquire, Sales Rep.

CDI LAUNCHES JIM BEAM APPLE, JAMESON CASKMATES

Connecticut Distributors, Inc. (CDI) added two new whiskeys to their portfolio: Jim Beam Apple and Jameson Caskmates. Jim Beam Apple is the newest flavor joining the Jim Beam lineup and is marketed as “premium bourbon meets apple liqueur.” Jameson Caskmates is an Irish whiskey that is triple-distilled from barrels previously used to craft Irish stout beer. Both products are now available in the CDI portfolio.

1 1. Steve Drew, Business Manager, CDI; Marco Pelliccio, State Manager, Beam Suntory; Steve Baye, Vice President of Business Management and Marketing, CDI with Jim Bean Apple. 2. Jameson Caskmates. 3. Steve Baye, Vice President of Business Management and Marketing, CDI; Anthony Mannuccia, Retail Account Specialist, Pernod Ricard USA; Courtney Bell, Regional Manager, Pernod Ricard USA; Jessica Katz, Retail Account Specialist, Pernod Ricard USA; John Petropoulos, Retail Account Specialist, Pernod Ricard USA; Amanda Morrissey, Retail Account Specialist, Pernod Ricard USA; Steve Drew, Business Manager, CDI.

Photos by Joe Palisi.

10 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

LATITUDE BEVERAGE CO. EXPANDS SALES TEAM, VISITS WESTFORD DISTILLERY

CDI LAUNCHES JIM BEAM APPLE, JAMESON CASKMATES

Photos by Joe Palisi. AROUNDTOWN

OYSTER FESTIVAL AND COCKTAIL COMPETITION BLEND FUN AT MEZZO GRILLE

Connecticut Distributors, Inc. (CDI) and Pernod Ricard sponsored the First Annual Middletown Oyster Festival and United States Bartenders Guild Connecticut (USBG CT) Cocktail Competition on August 9 at Mezzo’s Grille 1 2 and Bar in Middletown. Joseph Aceto, Bar Manager at Mezzo’s Grill, said he hopes this will become a yearly event and plans to design it as a block party next year. Shel Bourdon, Plymouth Gin and Beefeater East Coast Brand Ambassador, attended the event to showcase the gins. Bourdon, alongside, Aceto and George “Hutch” Hutchinson, the Northeast Venture Sales Manager of Pernod Ricard, served as judges for the competition and awarded Dimitrios Zahariadis first place for his craft cocktail “Garden Party.” Mark DeBlois was named the crowd favorite cocktail with “Friars Southside Fizz.” All 3 competitors were USBG CT members.

1. Oysters out for guests to sample. 2. Bruce Riley, Chef, Mezzo’s Grille and Bar; Bill Fox, Owner, Mezzo’s Grille and Bar; Joseph Aceto, Bar Manager, Mezzo’s Grille and Bar; Shel Bourdon, Plymouth Gin and Beefeater East Coast Brand Ambassador; Dimitrios Zahariadis, USBG CT Chapter President; Brandon Bullock, Employee, Mezzo’s Grille and Bar. 3. Shel Bourdon, Plymouth Gin and Beefeater East Coast 4 5 Brand Ambassador; Roger Gross, USBG CT Member; Dimitrios Zahariadis, USBG CT President; Adam Patrick, USBG CT Member; Jeff Marron, Corporate Bar Manager, Barteca Group; Amanda Morrissey, Retail Account Specialist, Pernod Ricard USA; George “Hutch” Hutchinson, Northeast Venture Sales Manager, Pernod Ricard USA; Paul Mazurek, National and Regional Chain Account Manager, CDI and USBG CT Treasurer. 4. Mark DeBlois mixing “Friars Southside Fizz.” DeBlois’ cocktail was awarded the crowd favorite. 6 7 5. Christtian Hurtado muddling basil leaves for his cocktail “Green Goddess.” 6. Jaime Johel’s cocktail “Gin Maria.” 7. “Sasha Grey” cocktail by Adam Patrick 8. Frank Baldo creating “Plymouth Punch.” 9. Andres Soriano’s “Emerald City.” 10. Justin Morales mixing “Shruby Collins.” 11. Richard Clemens mixing his cocktail and Plymouth Gin.

8 9

10 11

12 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

OYSTER FESTIVAL AND COCKTAIL COMPETITION BLEND FUN AT MEZZO GRILLE

8 9

10 11 AROUNDTOWN

TWO ROADS BREWING STAFFERS EARN CICERONE CERTIFICATION

Stratford’s Two Roads Brewing’s Matt Green and Emily Sauter earned Cicerone Certification in early June. The Cicerone Certification Program certifies and educates “beer professionals in order to elevate the beer experience for consumers.” Green is Two Roads’ Brooklyn, N.Y. Sales Representative and Sauter is the company’s Social Media and Communications Manager. Both now add Certified Cicerone to their titles.

ACE DISTRIBUTING HOSTS EXPORT MANAGER FROM CHILEAN VINEYARD

Daniel Sanz, Export Manager of Echeverria Family Wines in Chile, visited The Beverage Journal office in Hamden with Darchell Wilson, Sales Representative of Ace Distributing, on August 20. Wilson bought Sanz around to different accounts in Connecticut, from restaurants to liquor stores, to educate them on the vineyard’s Quasar Wine line. Sanz said they export wines to over 35 different countries and are striving to expand their presence in the U.S. market. The vineyard is located in Curico Valley, near the foothills of the Andes Mountains, and is a certified ISO 9001-22000 Sustainable Winery. 1 2

1. Daniel Sanz, Export Manager, Echeverria Family Wines. “The styles of the wines are New World fruit with Old World elegance,” Sanz said. 2. Quasar Wines of Echeverria Family Estates. Quasar Wines have received such accolades as the Berliner Wine Trophy in 2012 and 2014 for “Chilean Producer of the Year,” as well as a 93-point rating from Beverage Testing Institute for their Quasar Perfecto wine.

14 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access SEARCHING FOR THE GREAT PUMPKIN? LOOK NO FURTHER. Stock the bar and shelves with seasonally-flavored items.

Search and order from over 43,000 beer, wine and spirit SKUs by vintage, region, proﬁ le, price, size and more.

shop and order Directly through our website. No password? No problem. shop & Call us at 203-288-3375 to get started. View portfolios of your order favorite distributors. Explore best deals, link to sales reps, see ratings and more. Log in or register today for full access.

Visit TheBeverageJournal.com or contact us at 203.288.3375 or [email protected] Website powered by BeverageMedia.com AROUNDTOWN

WAYPOINT SPIRITS MAKES SUMMER A LAUNCH SHOWCASE

Waypoint Spirits of Bloomfield featured its Labrador Noon Vodka, Wintonbury Gin and Man Overboard Rum at the “Farmer’s Market Iron Bartender Cocktail Competition” held at Flatbread Company in Canton on August 15. Six competitors from the greater Hartford area competed 1 2 and were scored on presentation, taste and creative use of ingredients. The winner was Jessica Bishop. Judges were Myles Walsh, Flatbread Co.; Jenna Kijowski, “CT Ain’t So Bad”; and Shane Downs, Brescome Barton.

The following day, Waypoint Spirits set up a table alongside farmers and artisans at the Coventry Farmers’ Market on Sunday, August 16. “It was such a fun day… It was amazing to be able to get our spirits in front of people who have a deep appreciation of local, handcrafted goods. We can’t wait to visit next year,” said co- 3 owner and partner John Taylor.

1. Using the distillery’s Labrador Noon Vodka and Wintonbury Gin, and ingredients such as herbs, peppers, bacon, honey, sodas and juices – all provided by local artisans and farmers, the competitors had ten minutes assemble their cocktails. 2. Six cocktails prepared by six competitors. 3. Competitors Doug Bowie, Co-founder, Waypoint Distilleries; Ed Dunn, Account Development Manager, Bresome Barton; Jen LeCompter, Crown and Hammer; Scott Lindsay, Fengs Asian Bistro; and Jessica Bishop, who took the win. Not 4 5 pictured, Taylor Chelstowski. 4. Alex Sacco, Sales and Marketing Manager, Waypoint Spirits and Ashley Marolda. 5. Shane Downs, Sales Representative, Brescome Barton and Ed Dunn, Account Development Manager, Brescome Barton. 6. Waypoint Spirits at the Coventry Farmers’ Market. 7. Recent state legislation enables beer manufactures, farm wineries and distilleries to sell their products at farmers’ markets. 8. Waypoint Spirits partners, Doug Bowie and John Taylor, with guests. 6 7

16 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

VEUVE CLICQUOT NATIONAL TOUR BUBBLES UP IN GREENWICH

“Clicquot Mail” arrived in Connecticut on the Veuve Clicquot National Tour on August 13. The stop added Greenwich to the list of over 20 cities the Clicquot Yellow Mailbox Truck visited during its brand tour. Connecticut distributor Slocum and Sons gathered trade professionals and guests at L’escale to sample Veuve Clicquot and Veuve Clicquot Rosé, while enjoying music, food samplings, lawn games and a photo booth. The Veuve Clicquot Yellow Mailbox Truck, inspired by the brand’s mailbox gifting offer, began in June and will run 1 through October, traveling nearly 15,000 miles across the United States.

1. The crowd gathered for the Veuve Clicquot National Tour at L’escale in Greenwich. 2. A sample of Veuve Clicquot. 3. Paul Burne, Key Account Manager, Slocum & Sons; Patricia Cheyne, Veuve Clicquot Tour Manager; Daniel Maeso, Regional Manager of Veuve Clicquot. 4. Sherrie Aceto-Glynn, Sales Information Officer, Slocum & Sons and Marcia Passavant, Senior Brand Manager, Slocum & Sons with Veuve Clicquot. 5. Gina Funaro, Katie Schoen and Brendan M. Welsh, Sales Representatives, Slocum & Sons with Veuve Clicquot Rosé. 2 6. Ruth Cutrone, promotions, Veuve Clicquot, manning the photo booth during the event. 7. Paul Burne, Key Account Manager, Slocum & Sons with John Freitas, Assistant Manager and Sommelier, L’escale. 8. Michael Kolesar, Bar Manager, L’escale inside the Veuve Clicquot Yellow Mailbox Truck pouring champagne samples for guests.

3 4

5 6

7 8

October 2015 CONNECTICUT BEVERAGE JOURNAL 17 AROUNDTOWN

CDI EMPLOYEES VOLUNTEER AT THOMAS MERTON HOUSE

Employees of Connecticut Distributors, Inc., volunteered at The Thomas Merton House in Bridgeport on August 17 to help make, and serve, lunch to the community. The Thomas Merton House is a place for those in need to receive meals through the non-profit’s hospitality program, as well as participate in its support groups, educational assistance 1 and other community programs.

1. From left to right, all from CDI: Noel Miletas, Night Crew; Danny Hernandez, Driver; Anibal “Willy” Figueroa, Night Crew; Lynette Lamberti, Human Resource Coordinator; and Tony Lodato, Check-In Driver. 2. Anibal “Willy” Figueroa, Night Crew with Tony Lodato, Check- In Driver, preparing sandwiches to serve to the community. 3. Lynette Lamberti, Human Resource Coordinator, serving lunch at The Thomas Merton House. 2 3 4. Lynette Lamberti, Human Resource Coordinator with Tony Lodato, Check-In Driver, preparing sandwiches

CONNECTICUT SPIRIT ENTREPRENEUR MAKES BOOK DEBUT

Adam von Gootkin, co-founder of Onyx Moonshine and entrepreneur, wrote “Living Proof: Onyx Moonshine’s Journey to Revive the American Spirit,” which is expected to arrive on store shelves around the country this fall, including Barnes & Noble bookstores. The book chronicles business principles and life lessons gleaned from von Gootkin’s personal experiences while growing a small business into a multi-million dollar, award-winning spirits company. Mike Ditka, the famed former American football player, wrote the forward to the book. The book is available on both Barnes & Noble’s and Amazon’s websites.

LITHUANIA’S OZONE VODKA LAUNCHES VIA NORTHEAST BEVERAGE COMPANY

Ozone Vodkas imported from Lithuania were introduced into Connecticut by Northeast Beverage Company. The premium vodka is made from a select Lithuanian grain spirit and clean, filtered water. It’s processed through a multi-stage system, leaving it “purified with silver and platinum filtration.” The award-winning vodkas, which have taken Double Gold for “Top 50 Imported Vodkas for 2015” by The Fifty Best, are available in 80 Proof Blood Orange, White Peach, Sweet Melon and Lime.

18 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access NINETEEN CRIMES turned criminals into colonists. Upon conviction of one of the nineteen crimes punishable by ‘transportation’ – British rogues were sentenced to Australia rather than death. This wine celebrates the rules they broke and the culture they built.

A richly textured, approachable and bright Cabernet Sauvignon

Check your cork to reveal one of the unique crimes. UNCORK A CRIMINAL TODAY

SHAKESBEER FESTIVAL DRAWS SUPPORTERS OF BEER AND THE ARTS

Beer vendors, including Thimble Island Brewing Company, Smuttynose Brewing, Stubborn Beauty, Shebeen Brewing Company, Troeges Craft Brewing and many others, poured samples for approximately 1,300 1 2 brew lovers and connoisseurs to support the historic Shakespeare Theatre in Stratford. The ShakesBeer Festival, in its third year running, was able to donate $30,000 – about $10,000 more than last year – back to the historic theatre, which has been out of commission for the last 30 years, to help with revitalization efforts. The ShakesBeer Festival is organized by Steve Bilodeau, Beer Manager of Wines Unlimited, Pete Rodrigues, Manager of Captain’s Keg, the Town of Stratford and The Stratford Arts Commission, with help from many 3 4 breweries and distributors. Food vendors were parked along the road and guests enjoyed musical entertainment from local bands. Visit www.thebeveragejournal.com/ shakesbeer-2015 for more photos.

1. ShakesBeer Festival. The historic Shakespeare theatre is in the background. 2. Co-founders of the ShakesBeer Festival Steve Bilodeau, Beer Manager, Wines Unlimited and Pete Rodrigues, Manager, Captain’s Keg of Stratford. 5 6 3. Larry Golia, Craft Beer Manager, G & G Beverage Distributors. 4. Blake Gilson, Representative, Revival Brewing Co. 5. Pat Morin, Event Representative, Back East Brewing with Michele Morin, Brand Ambassador, Back East Brewing. 6. Stuart Slocum, Sales Manager, Black Hog Brewing with Kimberly Samperi, Brand Ambassador, Black Hog Brewing. 7. Elyse Noccilo with Zack Gregory, Representatives, Duvig Brewing Co. 8. Matt Thomas, Connecticut and Rhode Island Regional Sales Manager, Dogfish Head Craft Brewing. 7 8 9. Caitlin Guelakis, Sales Manager Western Connecticut, Two Roads Brewing Co. 10. Sean McQuade, Connecticut Regional Sales Manager, Narragansett Brewing Company with “Narragansett Girl” Tonya Plefka. 11. John Williams, Sales Representative CT and Western MA, Brooklyn Brewing. 12. Christina Calhelha and Joline Schilling, Representatives, Sam Adams.

9 10

11 12

20 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN AROUNDTOWN

SHAKESBEER FESTIVAL DRAWS SUPPORTERS OF SECRET STASH BEER BASH DECLARES SHEBEEN BEER AND THE ARTS BREWERY THE WINNER

Beer vendors, including Thimble Island Brewing Onyx Moonshine and Goodwin Community College in Company, Smuttynose Brewing, Stubborn Beauty, East Hartford partnered to hold the first Secret Stash Shebeen Brewing Company, Troeges Craft Brewing and Beer Bash on August 29, 2015 on the Goodwin College many others, poured samples for approximately 1,300 campus. The inspiration for the event came after co- 1 2 brew lovers and connoisseurs to support the historic 1 2 founders Adam von Gootkin and Pete Kowalczyk of Onyx Shakespeare Theatre in Stratford. The ShakesBeer Moonshine received many requests from Connecticut Festival, in its third year running, was able to donate craft breweries to use their spent whiskey barrels to age $30,000 – about $10,000 more than last year – back to their beer. Turning it into a competition, von Gootkin, the historic theatre, which has been out of commission Kowalczyk and Goodwin College created this event, for the last 30 years, to help with revitalization efforts. during which each participating craft brewery received The ShakesBeer Festival is organized by Steve Bilodeau, one Secret Stash whiskey barrel to create a brew. Guests Beer Manager of Wines Unlimited, Pete Rodrigues, had the chance to sample all the beers made using the Manager of Captain’s Keg, the Town of Stratford and whiskey barrels and voted on their favorite. Shebeen The Stratford Arts Commission, with help from many Brewery of Wolcott, CT was named the fan favorite and 3 4 breweries and distributors. Food vendors were parked 3 4 will receive the rest of the spent barrels from this year, along the road and guests enjoyed musical entertainment as well as the exclusive commercial rights to the name from local bands. Visit www.thebeveragejournal.com/ “Secret Stash” to make a limited edition release using shakesbeer-2015 for more photos. the Secret Stash whiskey barrels, von Gootkin said. All proceeds from the event went to benefit Goodwin 1. ShakesBeer Festival. The historic Shakespeare theatre is in College Scholarships. Visit www.thebeveragejournal. the background. com/secret-stash-beer-2015 for more photos. 2. Co-founders of the ShakesBeer Festival Steve Bilodeau, Beer Manager, Wines Unlimited and Pete Rodrigues, 1. Secret Stash Beer Bash. Guests were able to sample Onyx Manager, Captain’s Keg of Stratford. Moonshine products, as well as competing beer recipes 5 6 3. Larry Golia, Craft Beer Manager, G & G Beverage 5 6 from participating craft brewers. Distributors. 2. Eryka Wright, Production Manager with Debbie Coggshall, 4. Blake Gilson, Representative, Revival Brewing Co. Tasting Room Manager of Onyx Moonshine helped to 5. Pat Morin, Event Representative, Back East Brewing with organize the event. Michele Morin, Brand Ambassador, Back East Brewing. 3. Adam von Gootkin and Pete Kowalczyk, Co-founders of 6. Stuart Slocum, Sales Manager, Black Hog Brewing with Onyx Moonshine. Kimberly Samperi, Brand Ambassador, Black Hog Brewing. 4. Shebeen Brewery of Wolcott was named the fan favorite. 7. Elyse Noccilo with Zack Gregory, Representatives, Duvig Rachael Tarka, Taproom Team; John Edward Anderson Brewing Co. IV, Fulfillment Manager; Ashley Kearns, Director of Sales 8. Matt Thomas, Connecticut and Rhode Island Regional Sales and Marketing; Dan Blanchard, Taproom Team; Matthew Manager, Dogfish Head Craft Brewing. Bellemare, Head Brewer, all of Shebeen Brewery. 7 8 9. Caitlin Guelakis, Sales Manager Western Connecticut, Two 7 8 5. Christopher Williams and Scott Edelson, Sales Roads Brewing Co. Representatives, Thomas Hooker in Bloomfield. 10. Sean McQuade, Connecticut Regional Sales Manager, 6. Sean Juliano and Gordon Whelpley of Stony Creek Brewery Narragansett Brewing Company with “Narragansett Girl” in Branford. Tonya Plefka. 7. Vinnie Pelliccione and Brian Gmelin, Sales and Tasting 11. John Williams, Sales Representative CT and Western MA, Room staff at Half Full Brewing in Stamford. Brooklyn Brewing. 8. Scott and Michele Vallely of Charter Oak Brewing Co. 12. Christina Calhelha and Joline Schilling, Representatives, 9. East Hartford’s Olde Burnside Brewing Company’s Case Sam Adams. McClellan, Owner, with Meredith Blake, Director of Sales and Marketing. 10. Matt Ferrucci and Christina Ferrucci of Outer Light Brewing 9 10 9 10 11 Co. in Groton. 11. Jesse Odell of Top Shelf Brewing in Manchester. 12. Linda and Scott King of Powder Hollow Brewing in Enfield. 13. Marty Schwartz, Willimantic Brewing Company and David Wollner, Manager and Brewer, Willimantic Brewing Company.

11 12 12 13

October 2015 CONNECTICUT BEVERAGE JOURNAL 21 AROUNDTOWN

NOTORIOUS PINK AND CHATEAU DIANA WINERY JOINS MURPHY DISTRIBUTORS’ PORTFOLIO

Branford’s Murphy Distributors obtained distribution rights to Notorious Pink Rosé for Connecticut. Imported by BH Group USA Imports of Manhasset, N.Y., Notorious Pink is a blush cuvée made from 100% Grenache, the leading grape varietal at Domaine la Colombette in the south of France. Murphy Distributors also obtained exclusive distribution rights for California-based Chateau Diana wines. The Chateau Diana Winery, located in Sonoma County, CA, was founded 30 years ago when Tom and Diane Manning moved from New York to California to pursue their dream of providing high quality California wines. Over the course of 30 years, the Chateau Diana Winery has developed a specialty in producing low alcohol wines. Today, the winery is owned by siblings Corey and Dawn Manning, who continue their parents’ winemaking traditions and values.

1. A “sultry” pink color, Notorious Pink offers floral orange blossom aromas with citrus and red fruits and balances the juicy fruit flavors of ripe berries with zesty acidity and soft minerality. 2. “Chateau Diana boasts an impressive variety of classic portfolio as well as new offerings to their family of wines,” said Matthew Murphy, President and Founder of Murphy Distributors.

FORMER NEW ENGLAND PATRIOT LINEMAN TACKLES KEEL PROMOTION

Matt Light, former offensive lineman for the New England Patriots and partner with Rhode Island-based KEEL Vodka, promoted the liquor brand at Putman Square Super Liquors in East Hartford on September 3, alongside co-founder Tom McGowan and KEEL Territory Manager Max Moss. “We wanted to do something in the middle, that is very easy to drink and highly palatable,” Light said. KEEL Vodka is a light spirit with 58 calories, and zero carbs, fat or proteins, now available via 1 2 Brescome Barton.

1. KEEL Vodka comes to Connecticut. 2. Max Moss, Territory Manager in Massachusetts and Connecticut, KEEL Vodka; Matt Light; Rachel Torre, Regional Sales Manager, Brescome Barton; and Tom McGowan, Co- Founder, KEEL Vodka. 3. Matt Light, former New England Patriot offensive lineman, during the in-store promotion of KEEL at Putnam Square Super Liquors. 4. Max Moss, Territory Manager in Massachusetts and Connecticut, KEEL Vodka; Matt Light; and Tom McGowan, Co-Founder, KEEL Vodka.

3 4

22 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access

AROUNDTOWN

HARTLEY AND PARKER, DIAGEO LAUNCH CANNON BLAST; ROMANO AWARDED FOR SALES EFFORTS

1. Captain Morgan Cannon Blast is “citrus sweet with a spark of heat,” said Kleinman. The rum blend offers notes of chipotle, jalapeno pepper and Caribbean citrus. 2. Captain Morgan Cannon Blast. 3. Dan Kleinman, Vice President of Marketing Rum, Diageo presenting Captain Morgan Cannon Blast to the Hartley and Parker sales team. 4. During the Hartley and Parker sales meeting, Domenick Italiano, Distributor Manager for Diageo, presented Hartley and Parker Sales Representative Melissa Romano with a “Diageo Sales of Excellence” award. Romano was awarded for sales achievements of Diageo products. 3 4

WAYPOINT SPIRITS SETS SAIL WITH BRESCOME BARTON

Waypoint Spirits launched their product with North Haven distributor Brescome Barton. Waypoint co-founders, John Taylor, Doug Bowie and David Rossi visited Brescome Barton on September 4 to introduce Labrador Noon Vodka, Wintonbury Gin and announce Man Overboard Spiced Rum, which will be available in fall of 2015. Waypoint Spirits are made from locally sourced products, including purchasing wheat from O.J. Thrall farm in Windsor. After the presentation from Waypoint, J. Stephen Lentz, General 1 2 Sales Manager at Brescome Barton, said, “It is truly a handcrafted product. Let’s take a lot of pride in the fact we were chosen [to carry the product].”

1. Waypoint Spirits Labrador Noon Vodka and Wintonbury Gin. The spirits were presented to Brescome Barton sales staff. 2. Sarah Alokones, Divisional Sales Manager North, Brescome Barton presenting Waypoint Co-Founders John Taylor, Doug Bowie and David Rossi to the Brescome staff. 3. Doug Bowie answering questions from Brescome Barton sales staff. John Taylor is in the background. 4. J. Stephen Lentz, General Sales Manager, Brescome Barton; 3 4 David Rossi, Waypoint Spirits Co-Founder; Sarah Alokones, Divisional Sales Manager North, Brescome Barton; Doug Bowie, Waypoint Spirits Co-Founder; John Taylor, Waypoint Spirits Co-Founder.

24 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN GUESTCOLUMN

HARTLEY AND PARKER, DIAGEO LAUNCH CANNON BLAST; ROMANO AWARDED FOR SALES EFFORTS

Diageo representatives presented the newest addition to the Captain Morgan portfolio to the Hartley and Parker sales team on September 4, kicking off Captain Morgan Cannon Blast. Vice President of Marketing Rums for EAST COAST Diageo, Dan Kleinman, said after conducting marketing studies they developed a packaging to catch the consumer WINE GROWING 101 Photo: Courtesy of Sharon Porpiglia. eye. “Consumers want to touch it and have fun with it,” 1 2 he said. guest columnist RENÉE ALLEN 1. Captain Morgan Cannon Blast is “citrus sweet with a spark of heat,” said Kleinman. The rum blend offers notes of chipotle, jalapeno pepper and Caribbean citrus. BY RENÉE ALLEN, CSS, CSW, FWS 2. Captain Morgan Cannon Blast. 3. Dan Kleinman, Vice President of Marketing Rum, Diageo “We grow Cabernet Franc in New Blanc or Merlot. Yet there are a multitude many quality grapes that are less well known presenting Captain Morgan Cannon Blast to the Hartley and Parker sales team. England?” It wasn’t the first time I had of grapes that thrive in our northeastern in this country because they grow best in 4. During the Hartley and Parker sales meeting, Domenick heard this question. It wasn’t even the climate whose names are rarely, if ever, their native lands, grapes such as Grüner Italiano, Distributor Manager for Diageo, presented Hartley first time I had heard it from someone uttered, even by those who have had Veltliner from Austria or Albariño in Spain, and Parker Sales Representative Melissa Romano with a “Diageo Sales of Excellence” award. Romano was awarded employed in the wine industry. But in this occasion to enjoy them. or because they are considered minor grapes for sales achievements of Diageo products. particular instance, the bottle was right used mostly for blending in those regions. 3 4 To understand why the grapes grown there on the shelf, albeit a very low one, in in New England are not identical to the Several of the best-known vinifera varieties the store in which the inquisitor worked. I lineups found in such regions as France, are grown in this region, but many others WAYPOINT SPIRITS SETS SAIL WITH BRESCOME began to wax eloquent about the wines of Italy, or even California, one need look require longer ripening and warmer overall BARTON Connecticut and our surrounding states. I no farther than our climate and its effect temperatures than Mother Nature allows bent down for a bottle of Cayuga and held for here; Cabernet Sauvignon is considered Waypoint Spirits launched their product with North Haven on winegrowing. Our region has a short distributor Brescome Barton. Waypoint co-founders, John it up to the store clerk who had been joined growing season, with a danger of frost on challenging to grow here for this reason. Taylor, Doug Bowie and David Rossi visited Brescome by several interested shoppers. “This is a either end of it, potentially very harsh Some of the more successful plantings of Barton on September 4 to introduce Labrador Noon Vodka, very popular wine in our state. Most of our winters, and high summer humidity, all Vitis vinifera grapes are those that come Wintonbury Gin and announce Man Overboard Spiced wineries produce a version of it,” I declared. from colder regions similar to that of Rum, which will be available in fall of 2015. Waypoint factors that contribute to challenging Spirits are made from locally sourced products, including “Cayuga? What grape is that made with?” viticultural conditions. New England. purchasing wheat from O.J. Thrall farm in Windsor. After asked one of the onlookers. In spite of all the confusion about wine Local Pours: Cabernet Franc, Merlot, the presentation from Waypoint, J. Stephen Lentz, General There are many unknowns and Chardonnay, Pinot Gris, Pinot Noir, 1 2 Sales Manager at Brescome Barton, said, “It is truly a grapes, New England is actually a rich handcrafted product. Let’s take a lot of pride in the fact misconceptions when it comes to winegrowing region that offers the wine Riesling, Lemberger from Austria, and the we were chosen [to carry the product].” winegrowing in the Northeast. Some enthusiast many options. Here is a quick German grape Dornfelder. people are confused about which of the primer on wine grapes, along with a list of 1. Waypoint Spirits Labrador Noon Vodka and Wintonbury Gin. VITIS LABRUSCA, ET AL. The spirits were presented to Brescome Barton sales staff. “international” grapes, such greats as what locally-grown grapes you are most likely 2. Sarah Alokones, Divisional Sales Manager North, Brescome Cabernet Sauvignon and Chardonnay, to find in your wine glass in Connecticut North America has its own native vines, the Barton presenting Waypoint Co-Founders John Taylor, Doug we grow in this region, while others and surrounding states. most common of which is Vitis labrusca, Bowie and David Rossi to the Brescome staff. are unfamiliar with the lesser-known of the vine responsible for the Concord 3. Doug Bowie answering questions from Brescome Barton sales staff. John Taylor is in the background. these grapes. VITIS VINIFERA grape. While most of our native grapes are 4. J. Stephen Lentz, General Sales Manager, Brescome Barton; Add to the mix grapes from different species This species of grapevine originated considered better suited for table grapes, 3 4 David Rossi, Waypoint Spirits Co-Founder; Sarah Alokones, that virtually nobody has heard of, and between Europe and Asia, and it is the juice and jelly, there are several winemakers Divisional Sales Manager North, Brescome Barton; Doug on the East Coast who are making very Bowie, Waypoint Spirits Co-Founder; John Taylor, Waypoint grapes that are a combination of different one most widely used for commercial Spirits Co-Founder. species, and the list quickly becomes winemaking. It produces the great wine palatable wines from them. overwhelming. You would be hard pressed grapes that have come to be grown the Local Pours: Niagra, Concord. to find a wine professional or enthusiast world over, eg. Cabernet Sauvignon, GUESTCOLUMN unfamiliar with grapes such as Sauvignon Chardonnay, Pinot Noir. It also produces CONTINUED ON PAGE 42

October 2015 CONNECTICUT BEVERAGE JOURNAL 25 VINEYARD VIEW

DiGrazia Vineyards

Old School Winery The DiGrazias began the company in 1978 use fruit grown in Connecticut, and the with a 20-acre vineyard in Armenia, New blueberry wines use Connecticut- or Maine- Continues to Grow York, just across the Connecticut border, and grown blueberries, when possible. Grapes are added 20 more acres in 1979. They planned grown and processed in Armenia, and aging, New Business to simply grow grapes, said Langford, to sell to bottling and selling happen in Brookfield, Family-run DiGrazia fledgling wineries in Connecticut, New Jersey where DiGrazia Vineyards offers wine and New York. tastings, tours and picnic areas. Vineyards’ past When a large purchaser reneged on its Wild Blue, one of the company’s best sellers enhances its future commitment to purchase 50 tons of grapes and Langford’s personal favorite, has also in the summer of 1984, the DiGrazias – Paul won judges’ hearts throughout the years. It BY NANCY KIRSCH was practicing medicine and Barbara was a received the Best of Show, Best Fruit Wine, career chemist – jumped into winemaking. Double Gold Medal and Best Connecticut Lacking industry expertise, the DiGrazias Wine in The Big E Wine Competition “We’re probably the only company in the were fortunate that their neighbor, Carl in 2007, said Langford, adding that their industry with an 83-year-old delivery guy Lemb, was a boutique wine distributor. Blacksmith Port earned a national gold medal who’s also president of the company,” He took us, said Langford, “from zero in 1998 from the American Wine Society. laughed Mark Langford, business manager to [being in] 250 package stores.” When Currently, DiGrazia Vineyards sells wines of DiGrazia Vineyards, in Brookfield, Lemb retired, Langford took over sales and in its own store, retail stores throughout Connecticut. That “guy” is Dr. Paul marketing responsibilities. Connecticut and online to customers in DiGrazia, Sr., President of DiGrazia Today, DiGrazia Vineyards produces 8,000 California, Connecticut and Florida, though Vineyards, a family-owned company that he gallons of grape wines and 2,000 gallons Langford said the restaurant industry is an and his late wife, Barbara, founded. of fruit wines each year. The company that untapped market. The company is eager to “DiGrazia Vineyards is very much an old began with four wines now produces 17 increase its fruit wine offerings and continues school winery founded by someone with a wines, including whites, reds, ports, dessert to make infrastructure investments, by passion for wine and grapes,” said Langford, wines and more. planting a few more acres of grapes and Barbara’s son and Paul’s stepson, who grew When erratic weather patterns emerged some upgrading its barn. up in the business. “It’s been a lifelong 10 years ago, the company added fruit wines DiGrazia Vineyards truly is a family affair. pursuit,” he said. to its inventory. Their pear and apple wines During peak season, it has 12 employees, That pursuit is paying off. DiGrazia Vineyards’ wines were poured for hundreds at the Connecticut State Society of Washington, DC’s “Taste of Connecticut,” an event that showcases hand-picked selections of foods and wines by state senators that best exemplify their state’s offerings. Open to members of Congress and their guests, the function takes place at the Russell Senate Office Building every fall. Photos by Alexa Langford.

26 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access Winemaker Aaron Cox. Dr. Paul DiGrazia checking buds. Mark Langford during an in-store promotion. five of whom are family: Dr. DiGrazia, Langford, his daughter Alexa Langford, who works in the retail store; his half-brother Paul DiGrazia, Jr., vineyard manager; and Paul’s fiancée, Sarah Marden. Lemb’s grandson, Aaron Cox, who studied winemaking under Dr. DiGrazia for some 25 years, took over as winemaker several years ago. “Wholesale business is more than a business, it’s my life,” said Langford. “Name any small town or large city in Connecticut and I could name the package stores [there]… it’s a unique DIGRAZIA VINEYARDS way to know [a state].” ■ 131 TOWER ROAD BROOKFIELD, CT

Vineyard View will be published quarterly as part of DIGRAZIAVINEYARDS.COM our continuing local focus. Contact 203.775.1616 [email protected] to be featured.

www.posmatic.com 718.707.9788 BRANDPROFILE

A PORT GIANT RETURNS TO GREATNESS COCKBURN’S CELEBRATES TWO CENTURIES BY LOOKING AHEAD BY KRISTEN BIELER

he year 1815 is remembered PORT VISIONARIES TOP LEFT: “Vintage” Cockburn’s advertising. RIGHT: A viewing terrace at Quinta dos Canals. for Napoleon’s march on Brus- In 1847, brothers Henry and John Tatham sels and the battle of Waterloo, Smithes joined Cockburn’s, and the which ushered in a period of company was known for a time as “Casa Tpeace for Europe. It’s also the year Robert Smithes.” They were regarded as some Superior. Cockburn’s went on to pioneer Cockburn shipped his fi rst casks of Port of the best palates in the business and this once-remote part of the Valley. to a customer in Liverpool. The distin- the company thrived under their reign. By the time Cockburn’s celebrated its guished Scottish Cockburn family seized They pushed the company to invest in 100th birthday—in the middle of the fi rst the opportunity of peace to set up shop vineyards, transforming Cockburn’s from World War—it was widely regarded as in war-devastated Portugal in 1815, and a mere shipper to winemakers. In another one of the top Port houses, with stand-out kick-started the Port trade’s renaissance. critical move, they formed their own team vintages in 1896, 1908 and 1912. Their From the beginning, the company’s fo- of coopers to make their own barrels, Vintage Ports fetched higher prices than cus on quality set it apart: Founding broth- which was critical for producing wood- the competition and their standards were ers Robert and John Cockburn insisted on aged Tawny Ports. By 1870, Cockburn’s higher as well; Cockburn’s did not declare supplying only premium wine, unlike the had become the second most important Vintage Ports in many years when the rest cheap Port which dominated the industry Port shipper. of the trade did so. at the time. (“The quality of the wine— In spite of two vine plagues that Many Port companies didn’t survive that is the fi rst thing to be looked to,” Rob- devastated the Douro in the 1850s and the fi rst half of the 20th century, as both ert wrote.) To do so, they invested in both 1860s which put many farmers out World Wars, a corrupt dictatorship and Porto and Douro where the grapes were of business, Cockburn’s emerged in a the Great Depression took a massive toll grown. Brilliant marketers, the brothers strong position, as the region’s borders on Portugal. Cockburn’s suffered as well, also traveled tirelessly throughout Britain were redrawn, now allowing inclusion and in 1962 made the decision to sell to to cultivate a loyal customer base at home. of vineyards in the far eastern Douro one of their best customers, Harvey’s of

1807 1814 1815 1847-1848 1867 1886

French occupation Last of French Robert Cockburn John and Henry Smithes join Cockburn’s invests in Cockburn’s of Porto ceases troops expelled establishes Cockburn’s, begin investing in their own cooperage become sole trade; established from Portugal, Cockburn’s and small vineyards, a unique strategy and the largest lodge owners of their British Port houses allowing trade to ships out first casks. at the time; Transformed from Port in Vila Nova De Gaia. ﬁ rst property ﬂ ee. re-open, creating Shippers to Makers, in the Douro: opportunity the company is Quinta do Tua. for new Port renamed Cockburn shippers. Smithes.

John Smithes Bristol. With the infl ux of cash (they are largely responsible ABOVE LEFT: Vintages of Cockburn’s dating back to 1896, ready for a vertical tasting in 2012. from the new parent company, for saving Touriga Nacional TOP: The Symington family, with Scottish, Cockburn’s began again heavily from extinction). English and Portuguese ancestry has been present in the Douro for fi ve generations (since investing again in vineyards When Cockburn’s was 1882) and has links to the very beginnings of and winemaking facilities. acquired by Jim Beam Brands the history of Port. Pictured here: Dominic, Paul, Rupert, Johnny and Charles Symington; in 2005 from Allied Domecq, Alongside Cockburn’s, the Symington portfolio THE BIRTH OF the Symington family—with has Graham’s, Warre’s, Dow’s and Quinto do roots in Port since the mid- Vesuvio, among others as well as Douro table “RESERVE” wines and Madeira. Cockburn’s is universally credited seventeenth century—saw a with rebooting the struggling 1970 advertisement chance to bring the legendary for Cockburn’s Port category with the creation of Special Reserve producer back under family its Special Reserve Port in 1969. ownership after 48 years of being “A return to family ownership With Vintage Port at one end of the spec- owned by large drinks companies. With has seen Cockburn begin to reoccupy trum, and inexpensive Ruby at the other, the sale complete in 2010, the Symingtons its position in the fi ne wine market,” Special Reserve occupied the vacant set about reinvigorating the brand’s says Rupert Symington. “With bet- middle ground with a high-quality ruby image and reconnecting the producer ter distribution and sharper packaging, that spends extra time in oak. Simply put, with its Douro roots. The stunning we expect to drive sales back closer Special Reserve changed the future of the 2007 and 2009 Vintage Ports aided to the levels of the 1980s when the Douro, says Rupert Symington, Manag- this endeavor. brand was one of the best sellers in the ing Director, Symington Family Estates: In September 2012, the Symington U.S. market.” “Cockburn’s invented the reserve Ruby family held a tasting of Cockburn’s But for every change, there is much category, which is now the largest premi- Vintage Ports spanning 100 years, all the more that has remained unaltered since um category of Port.” way back to the 1896. “The consensus the beginning. “Cockburn wines, espe- Very quickly, keeping up with de- during the tasting was that the most cially Special Reserve, have always seen mand was impossible; there weren’t recognizable hallmark from Cockburn’s a greater proportion of wood than those enough quality grapes grown in the early-twentieth century heyday was of other shippers, which gives them a Douro, specifi cally Touriga Nacional, elegance rather than power,” wrote Jancis distinct fi nish,” Symington describes. the backbone of Special Reserve. Cock- Robinson, MW, who was there. “In “And most of the important things, burn’s began buying more vineyards, pay- homage to the past, the Cockburn’s 2011 like blending and aging, are just as rel- ing farmers a premium for their grapes, Vintage recaptures the profi le that made evant as they always were, and haven’t and focusing on viticultural research Cockburn’s old Vintages great.” changed at all.” ■

1916 1945 1962 1969 1974 2005

World War I Post-WWII Cockburn’s is Cockburn’s Dictatorship overthrown. The Symington results in heavy war rations sold to Harvey’s Special Reserve Mass labor strikes. Many Family purchases loss of life and damaged of Bristol (Sherry ﬁ rst released, wineries and Port houses Cockburn’s land and financial economies producer). revolutionizing the were “nationalized.” and facility, with full depression in resulted in an Port industry, Cockburn’s reputation acquistion of the Portugal. Strikes extreme drop- bridging the for their fair practices and brand following in and upheaval off in demand gap between integrated organizational 2010. caused many for Port. Vintage and structure helped the ﬁ rm in houses to close. Ruby Ports. these turbulent times. Harvey directors WINE

BUZZ RED BLENDS KEEP BOOMING—AND EVOLVING Stealthy sweet red blends continue to ﬂ y off case stacks, attracting new variations. Woodbridge by Robert Mondavi Harvest Spiced Red Blend boasts ﬂ avors of red berries, cinnamon, vanilla and clove, and is designed to be served at room temperature or heated HOT FOR with cinnamon sticks, orange slices and cloves for an easy mulled FALL wine. SRP $5.99-$7.99. woodbridgewines.com Italian Classics, Pink Bubbly, more Red Blends

Category pacesetter Ménage à Trois, part of Trinchero Family VIAS IMPORTS LAUNCHES FIRST Estates, has followed up the successful launch of their richer, PROPRIETARY WINE IN PORTFOLIO darker Midnight bottling with a softer one dubbed “Silk.” A blend Vias Imports has unveiled Acinum, the ﬁ rst proprietary line within of Pinot Noir, Malbec and Petite Sirah, Ménage à Trois Silk is a the ﬁ rm’s portfolio, created by Vias Chairman Fabrizio Pedrolli in ruby-red wine with bing cherry and raspberry aromatics, a hint of collaboration with enologist Enrico Paternoster in Italy’s Veneto region. spice on the palate and a smooth, elegant mouthfeel. SRP $13.99. Acinum offers five top-quality expressions of authentic menageatroiswines.com regional wines at especially attractive prices: Prosecco Extra Dry DOP (SRP $11); Soave Classico DOP ($11); Valpolicella DOP ($16); Valpolicella Ripasso DOP ($23); and Amarone della Valpolicella Classico DOCG ($55). Acinum is produced on a limited edition basis only. (only 150,000 bottles of each wine) To safeguard quality standards, Fabrizio Pedrolli is involved in all aspects of production, from vineyard site selection to bottling. “I am very passionate about the styles represented in the Acinum line, and we make these products with the utmost care and precision to guarantee the quality of the wine inside the bottle,” notes Pedrolli. viaswine.com WHAT’S PINK, BUBBLY AND…ITALIAN? With both rosé and bubbly enjoying growth spurts, it should be no surprise that sparkling rosé sales are up 11.3% over the last 52-weeks ending July 18th, 2015, according to Nielsen. Expect more to appear in Q4; for now, two new ones are aiming to catch the wave:

Tiziano Sparkling Rosato (SRP $14.99), with aromas of sweet cherries balanced by a vibrant acidity, aims to replicate the success of Tiziano Prosecco. tizianowine.com

Mionetto Prestige Gran Rosé joins the brand’s Prestige Collection, with notes of pink grapefruit, pomegranate and black currant rounding out the fresh and fruity character. Available in 750ml (SRP $14) and 187ml ($5). mionettousa.com

30 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access Fam i ly Imported by: Arel Group Wine & Spirits, Inc. Atlanta, GA RETAILREVIEW Thompson Liquors

BY SAVANNAH MUL

hen Neil Patel purchased an old, 700 sq. ft. daycare center W in 2011 and turned it into Thompson Liquor, it was his first retail and alcohol-related industry job. LOCATION 520 RIVERSIDE DRIVE Patel said it took him two years from when THOMPSON, CT he opened shop to fill its shelves. He did it by asking customers want they wanted so FACTS that when they shop at Thompson Liquor, SQUARE FOOTAGE: 3,000 they would find exactly what they were YEARS IN OPERATION: looking for. Celebrated 4 years in June 2015 “The only thing I knew was Budweiser and Captain Morgan,” Patel laughed. “This was decorative grape vines hanging off them a brand new start, I kept reading books, above the wine racks. “I wanted to make it researching [on] the Internet, and learning a wine street,” he said. “When a husband from customers. I am always learning and wife come here, they want to shop in from customers.” this aisle.” After two years of occupying the original The store now occupies 3,000 sq. ft. of space space with one 12-door cooler, an opportunity with two 12-door coolers, including one to expand became available when a tenet in dedicated to craft and micro brews. “There the strip mall next to his store moved out. is a high demand for it; every day is a new products distributed in Connecticut that The same thing happened in 2014, and he request to bring in different beer,” he said. cannot be found in those neighboring states. expanded yet again to build a wine room. Thompson Liquor is about a 15-minute car A popular out-of-state purchase, he said, is He decorated the end of the each aisle with ride to the state lines of Massachusetts and Everclear Grain Alcohol 190. street lamps and hung chandeliers with Rhode Island. Patel knew he had to make Patel has always supported Sunday liquor his store stand out to prevent Connecticut sales, mainly because of his boundary-state residents from crossing state lines to purchase location. When the Sunday liquor sales law alcoholic beverages. One way he does this is first passed in 2012, Patel said it helped by offering a nip wall, which consists of over sustain his newly-opened business and 300 different varieties and attracts a lot of allowed him to compete with the liquor interest, he said. stores across state lines. He also posts tastings and product In the 2015 legislative session, the budget promotions on Facebook as a means to Owner Neil Patel with store employee, outlined new liquor store hours, allowing Patricia Montville. communicate to the public and compete with owners to stay open until 10 p.m. from surrounding states, and other liquor stores Monday to Saturday and until 6 p.m. on in town. He said the social media outreach Sundays. “The extra hour certainly helps,” draws a lot of traffic into his store. Patel said, “because we can get people to Patel gets business from out-of-state shop in town. Sunday sales have really helped customers, too, because there are some grow the business to what it is now.” ■

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

32 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access AN AWARD-WINNING TASTE

Brockmans is a beautifully crafted super-premium gin infused with exquisite botanicals and defined by its unique, intensely smooth and original taste.

“Guaranteed you’ve never tasted a gin as luscious and intriguing as this.” Robert Plotkin

ava i l a b l e i n connecticut at : LIKE NO OTHER - SO ENJOY RESPONSIBLY BROCKMANS® Premium Gin. 40% alc. by vol. (80 proof). World Wide Division of Brescome Barton • (203) 239-4901 Imported by“Guaranteed Park Street Imports, Miami, FL. you’ve never tasted a gin as luscious and intriguing as this.”

CASH IN ON SELLING CT LOTTERY’S GAMES!

PARTNER WITH US You’ve poured your e orts into making a great business, and CT Lottery can help make it better! KENO can be a valuable TO GROW YOUR PROFITS! addition to your location’s prots and stability.

You’ll earn 5% of the sales price for every There’s no application or licensing fees. ticket sold.

Even better, we’ll pay you 1% of a prize’s BE READY WHEN Your location can sell and bene t from ALL value every time you cash a winning ticket KENO STARTS! the CT Lottery game products - Instant tickets, for your customers. That's two ways to KENO, Powerball® and more! earn cash on one ticket!

Let us know you’re interested by calling our RECRUITMENT HOTLINE at 1-866-428-KENO [email protected] (5366)

PLEASE PLAY RESPONSIBLY. Purchasers must be 18 or older. | CTLOTTERY.ORG NEWPRODUCTS &PROMOTIONS

bLackhearT rum Pin-uP Goes PersonaLized boTTLe LabeLs ‘PLayboy bunny’—buT JusT This faLL from Josh ceLLars Blackheart Premium Spiced Rum has teamed up with With holiday gifting squarely in sight, Playboy Enterprises for a limited-edition bottling that Josh Cellars Wine is launching a features the sultry Blackheart pirate pin-up girl as a personalized label promotion, starting Playboy Playmate in the iconic bunny costume. Offered November 1st. Consumers can create through fall 2015 only, Blackheart Playboy Edition, a their own free wine labels on the bold, 93-proof spiced rum that is “smooth to the tail Josh Cellars website and have them end,” will be supported with advertising and promotion shipped (free as well) directly to their through Playboy’s leading platforms, including the home. The label can then be placed magazine, Playboy.com and social media. on any Josh Cellars wine bottle.

srP: $14.99 srP: $13.99 - $16.99 heavenhill.com joshcellars.com facebook.com/heavenhillbrands facebook.com/Joshcellars

LaTesT from francis ford coPPoLa: hudson’s seasonaL VendeTTa, a ‘wine you can’T refuse’ maPLe cask rye reTurns Packaged with a nod to the secret back rooms, dark alleys Hudson Whiskey is marking the return of fall with a third batch and tough streets of Prohibition’s Speakeasy era, Francis of their popular seasonal Maple Cask Rye. The whiskey is Ford Coppola is introducing the 2013 Vendetta, a full- aged in casks that have held artisanal syrup, resulting in bodied blend of 66% Mendocino Cabernet Sauvignon a natural, rounded maple sweetness with notes of toasted and 34% Malbec from Monterey. Spicy notes of pepper vanilla and black tea. Only 2,000 cases are available join toasted wood, juicy fruit and supple tannins; pair it nationwide; this is the fifth line extension in the with spaghetti alla Bolognese, naturally, as well as tangy Hudson portfolio. 92 proof. spare ribs, grilled lamb chops or stuffed mushrooms.

srP: $24.95 srP: $44.99/375ml vendettawine.com hudsonwhiskey.com facebook.com/coppolawine facebook.com/hudsonwhiskey

TwenTy Grand Vodka Launches from sanTa barbara canyon: new Peach exPression a chardonnay for eVery dinner ParTy Twenty Grand Vodka has released Peach as their newest flavor, The 2014 Santa Barbara Canyon Chardonnay has generous an infusion of French vodka, VS Cognac and delectable varietal notes of pineapple and pear with hints of butter natural peach flavors. The Peach expression joins and baking spices that lead to a smooth, balanced finish. Twenty Grand’s current lineup, made up of Gold, Black Suggested food pairings from winemaker Jevet Daniel and original unflavored vodka. Additionally, Twenty include cream-sauce pasta dishes, lemon and rosemary Grand Vodka has released a new bottle design for the chicken, seafood, as well as an assortment of cheeses entire collection. 80 proof. including brie, cheddar and provolone. Marketed by Bronco Wine Company.

srP: $29.99 srP: $17.99 twentygrandvodka.com broncowine.com facebook.com/broncowinecompany

34 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access MISPRONOUNCED FOR 200 YEARS. Flavor that’s stood the test of time. Despite some pronunciation issues...

cockburns.com NEWPRODUCTS &PROMOTIONS

desTeLLo caVa: new sParkLinG bird doG whiskey adds new JaLaPeño oPTion from oPici honey and sPiced fLaVors Destello, meaning sparkle in Spanish, is a proprietary Aiming to set the pace in flavored whiskey, Bird Cava joining the Opici Wines portfolio. Crafted by a Dog Whiskey has added two new expressions. Bird small, family-owned winery in Penedès in Northeastern Dog Jalapeño Honey exhibits a honeyed aroma and Spain, Destello Cava Brut upholds the Opici family’s zesty, jalapeño blast while Bird Dog Spiced leads standards for quality and value with a consumer-friendly with a mild aroma of sweetness and finishes flavor profile. Produced using the traditional méthode with captivating spice flavors. Enjoy straight champenoise, with each grape vinified separately up, on the rocks or in a cocktail. The new using native yeasts (40% Xarello, 30% Macabeo, 20% flavors join a portfolio of Apple, Chocolate, Parellada, 10% Chardonnay), the blend offers crisp Hot Cinnamon, Maple, Peach and the original orchard fruits and a creamy finish. Blackberry. 80 proof.

srP: $19.99 srP: $12 opiciwines.com birddogwhskey.com facebook.com/opiciwines facebook.com/birddogwhiskey

diaGeo exTends smirnoff sours LiVermore crossinG: worLd cLass ranGe wiTh berry Lemon wine from LiVermore VaLLey In 2014, Smirnoff aimed to expand the shot occasion Since the early 19th century, in the area now known as the with the launch of Smirnoff Sours, targeting Millennials Livermore Valley, gravelly soils and the cool, coastal breeze enjoying a bold night out. The newest addition, Berry funneling through the Altamont Pass have proven ideal for Lemon, taps a trending flavor combination and joins high-quality Merlot. Beginning with aromas of blackberry, the lineup of Green Apple, Watermelon and Fruit vanilla and toffee, this garnet-colored Merlot leaves every Punch. Best enjoyed as a chilled shot, or mixed with taste well-balanced. Pair with grilled beef or chicken and lemon-lime soda. 60 proof. vegetables. Marketed by Bronco Wine Company.

srP: $17.99 srP: $12.99 smirnoff.com broncowine.com facebook.com/smirnoffus facebook.com/broncowinecompany

sTar-Powered myx fusions new casTLe & caLedonian adds sinGLe-serVe sanGria coLLaboaraTe for faLL VarieTy Pack Myx, co-owned by pop superstar Nicki Minaj, has released Myx Newcastle Brown Ale is introducing a second limited-edition Fusions Sangria in 187ml bottles. Three new blends combine select variety pack brewed in collaboration with Caledonian Brewery, one premium Spanish wine with natural fruit essences of the oldest and most respected breweries in the U.K. With higher and a touch of sparkling carbonation to create a ABVs and IBUs (meaning stronger and hoppier), the pack targets refreshing, drink-anytime experience. Classico LDA+ shoppers, skewing male, 21-39, who seek variety and is red sangria with lemon, orange, cassis and more complexity to enjoy and share with friends. The peach natural flavors; Tropical is white sangria 12-pack bottle format includes newcomer with passion fruit, mango, coconut, peach and Newcastle Foreign Extra IPA (6.5% a hint of cinnamon; and Redberries is a mix of ABV) along with Newcastle Scotch Ale strawberry, raspberry, cranberry and blueberry. and the classic Newcastle Brown Ale.

srP: $8.99 - $9.99/187ml 4-pack heinekenusa.com myxfusions.com facebook.com/heinekenusa facebook.com/myxfusions

36 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access NEWPRODUCTS &PROMOTIONS desTeLLo caVa: new sParkLinG bird doG whiskey adds new JaLaPeño oPTion from oPici honey and sPiced fLaVors Destello, meaning sparkle in Spanish, is a proprietary Aiming to set the pace in flavored whiskey, Bird Cava joining the Opici Wines portfolio. Crafted by a Dog Whiskey has added two new expressions. Bird small, family-owned winery in Penedès in Northeastern Dog Jalapeño Honey exhibits a honeyed aroma and Spain, Destello Cava Brut upholds the Opici family’s zesty, jalapeño blast while Bird Dog Spiced leads standards for quality and value with a consumer-friendly with a mild aroma of sweetness and finishes flavor profile. Produced using the traditional méthode with captivating spice flavors. Enjoy straight champenoise, with each grape vinified separately up, on the rocks or in a cocktail. The new using native yeasts (40% Xarello, 30% Macabeo, 20% flavors join a portfolio of Apple, Chocolate, Parellada, 10% Chardonnay), the blend offers crisp Hot Cinnamon, Maple, Peach and the original orchard fruits and a creamy finish. Blackberry. 80 proof. srP: $19.99 srP: $12 opiciwines.com birddogwhskey.com facebook.com/opiciwines facebook.com/birddogwhiskey

srP: $17.99 srP: $12.99 smirnoff.com broncowine.com facebook.com/smirnoffus facebook.com/broncowinecompany

srP: $8.99 - $9.99/187ml 4-pack heinekenusa.com myxfusions.com facebook.com/heinekenusa facebook.com/myxfusions LEGALMATTERS

ADVERTISING KNOW-HOW: COMPLYING WITH THE LAW

BY PETER A. BERDON, ESQ.

I recently received an advertising mailer from a large retailer. It was do not have to comply with the mandatory statements. professionally prepared, with lots of color photos and all the hype The mandatory statements required by the Regulations must be of a good political campaign piece. But it made me wonder, does conspicuous and readily legible. The regulations further specify the the mailer comply with the law? mandatory statement shall: While the Federal Alcohol Administration Act vests the Alcohol 1. Be stated against a contrasting background and in at least 8 and Tobacco Tax Trade Bureau with jurisdiction over advertising point type; by manufacturers, suppliers and wholesalers, the states have 2. appear to be a part of the advertisement; primary jurisdiction over advertising by retailers. 3. Clearly indicate the particular products to which it The Connecticut General Statues contain two brief prohibitions applies; and on advertising. The first is that no electric or neon sign advertising 4. Not be concealed in unrequired designs. any registered brand shall be on the outside of the permit premises. The Regulations go on, in Section 30-6-A31a, to set forth certain The second prohibits any advertising that might deceive restrictions. The Regulation prohibits: a customer as to the nature, quality or quantity of the beverage alcohol. 1. Any statement that is false or misleading or in violation of the Connecticut Unfair Trade Practices Act; The statute also authorizes the Department of Consumer Protection to adopt regulations to enforce these provisions. 2. Any statement that is disparaging of a competitor’s products; The regulations are very detailed. Like the Federal regulations, 3. Any statement, design, device or representation that is Section 30-6-A30 of the Connecticut Regulations set forth obscene or indecent; certain mandatory statements which must be included in any 4. Any statement, picture or illustration referring to Easter, advertisement. They include: Holy Week, Mother’s Day or “Santa Claus,” or any 1. The name and address of the industry member; however the reference to or depiction of any biblical character; however, street name and number may be omitted in the address. reference to the Christmas holiday season is permitted if 2. A statement of the class and type of the product. such reference does not include statements, pictures or illustrations on strictly religious themes; 3. For all alcohol other than beer or wine, the alcoholic content. 5. Any statement, picture or illustration implying that the 4. For all alcohol, other than beer or wine produced, if consumption of alcoholic liquor enhances athletic prowess, neutral spirits are used, the percentage of neutral spirits or any statement, picture or illustration referring to any and the commodity from which such neutral spirits have known athlete, if such statement, picture or illustration been distilled; implies, or if the reader may reasonably infer, that the use 5. In the case of neutral spirits or of gin produced by of alcoholic liquor contributed to such known athlete’s continuous distillation, a statement of the commodity from athletic achievements; which such neutral spirits or gin were distilled; 6. Any scene in which is portrayed a child or objects, such as 6. Where an advertisement does not mention a specific product toys, suggestive of the presence of a child or which in any but only refers to a class of alcoholic liquor, other than beer manner portrays the likeness of a child or contains the use or wine, the only mandatory information is the name and of figures or symbols customarily associated with children; address of the responsible advertiser. Advertisements by retailers that only refer to the availability of LEGALMATTERS alcoholic liquor and do not specifically mention an alcohol brand CONTINUED ON PAGE 42

38 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access HEN_ad_Slocum_Sep112015.pdf 3 9/11/15 11:38 AM

INTRODUCING THE NEW HENKELL SPARKLING BLANC DE BLANCS WHITE EDITION

STYLISH. EXQUISITE.

CMY 2015 MWImportsUSA

K Imported By MWImportsUSA · www.mwimportsusa.com · © · www.mwimportsusa.com Imported By MWImportsUSA

Available in 750ml Starting October 2015

Distributed by Slocum & Sons BEERCOLUMN

SEASONAL CREEP

BY JACK KENNY

The arrival of October is a relief to me because I’m not at all a Here is a sad example: It is fan of hot weather. I’m also not a fan of pumpkin beer, so it’s Thanksgiving week, Tuesday satisfying to know that they will soon be gone from the store or Wednesday, and families are shelves in anticipation of a new crop of winter ales and lagers. out shopping in preparation But you, dear reader, might be a devotee of the pumpkin style, for the big Thursday dinner. The kids and grandkids are in town which means that you are lamenting their impending departure and everyone piles into the car to visit the local beverage retailer. for the next nine months. Such is the diversity of the human “Please show us where your pumpkin beers are, sir!” says the palate; may it live forever. patriarch. “We’re going to have some with Pumpkin beer is a misnomer. Sure, they are brewed with real our turkey!” pumpkins (at least I imagine so; but it’s not unlikely that such “I’m sorry, friend, but the pumpkin beers have been gone a thing as pumpkin concentrate can be employed). But have since mid-October,” replies the retailer. “We’ve had the winter you ever eaten a pumpkin? No? Neither have I, nor has anyone seasonals on the shelves since then.” I know. We all, however, have consumed pumpkin pie, which Look up the word “crestfallen” and you will know what happened is what pumpkin ales should be called: Pumpkin Pie Beer. You to the faces of every one of those family members when I – yes, know: cinnamon, nutmeg, clove, a whisper of ginger. Pumpkin’s this happened to me – gave them the bad news. It was heart- just a squash. You gotta doll it up. rending. I wanted to call my therapist and tell him that I was the The enjoyable part of the fall beers, seasonal creep. for me, are the Oktoberfest lagers But here’s a point to ponder: Having more seasonal beers and other malty offerings. While available early is far better than having them left over when the I tend toward hoppier beers year- seasons gone. By and large, when a season ends, people tend not round, the rich grain character of to want that beer any more (except for the Thanksgiving crowd, the German-style harvest beers I guess). Take summer shandies: Folks just don’t ask for them as is a welcome treat along with the soon as the cool weather arrives. Ergo, the retailer does not want change in temperature, sunlight a surfeit of shandies taking up space on shelves when the sweaters and wardrobe. and jackets come out of mothballs. Makes sense, right? Yet something is wrong with this Consider this: Maybe the retailer could review sales performance picture. Around here, the weather records from previous years to determine just how much of a is cooling, fall has just arrived, and product she sold in the past in order to make a savvy buy for this all of the fall beers are going away. year’s seasonal. There are, for a fact, retailers who do not have One can argue that seasons vary widely all over this vast continent, much seasonal beer left over at season’s end because they are and that up in Vermont the pumpkins have long been harvested. smart purchasers. I know some of the opposite kind, too. (And when summer beers come out in April, that’s just fine for our The brewers are not going to change their production tactics, so friends in Arizona.) But I know you agree, mostly: Customers hate the retailers have to manage supply and demand. Meanwhile, I’m to see summer beers disappear by Labor Day weekend and sneer at eagerly awaiting the arrival of Sierra Nevada Celebration Ale. the arrival of pumpkin ales in mid-August. The practice by brewers of producing and shipping seasonal beers far in advance of the actual season has been given the name “seasonal creep” by industry observers. The reason for the practice is that every brewer wants to be first on the shelf with ABOUT JACK KENNY its product. The reality is that half of them arrive all together six Jack Kenny has been writing The weeks before the season starts, and the other half come in the Beer Column for The Beverage WRITE TO HIM following week. Journal since 1995. [email protected]

40 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access BEERCOLUMN

SEASONAL CREEP

BY JACK KENNY

GUESTCOLUMN CONTINUED FROM PAGE 25

HYBRIDS whose names will be least familiar to wine 254 CROWN STREET Since the mid-1800’s, numerous hybrids have enthusiasts, hybrids have enjoyed some of NEW HAVEN, CT been created from various combinations the greatest success of the grapes planted on

of the above species for several reasons, this coast. including better cold hardiness and Local Pours: Cayuga, St. Croix, stronger resistance to certain pests and Chambourcin, Frontenac, Vidal Blanc, diseases. Although these are the varieties Seyval Blanc, Traminette, Vignoles. The above list is not meant to be exhaustive, and local growers often experiment with varieties from all of these groups, adding new grapes to their lineups where warranted and, at times, retiring others. However, familiarity with these varieties will provide you with a leg up on New England wines, whether you’re sipping, shopping, or selling.

Bio Photo: Courtesy of Sharon Porpiglia.

New Haveners head to BAR ABOUT RENÉE ALLEN for the antique Renée Allen is the Director of Education pool table, live for the Connecticut-based Wine Institute music and nightclub of New England. She is a wine and vibe, house micro- spirits educator and writer, as well as Seyval Blanc being harvested at Gouveia Vineyards, a wine judge. She can be contacted at brews, thin-crust bacon or blue cheese Wallingford, Connecticut. Courtesy of Sammy Collinge. www.wineinstituteofnewengland.com. pizza and, of course, the cocktails.

BARTENDER: Lauren Patrick LEGALMATTERS CONTINUED FROM PAGE 38 COCKTAIL: Fig Hibiscus Lemonade 7. Any offer of a prize or award to a consumer upon the completion of any contest RECIPE: in which there is a requirement to purchase the advertised product; provided no advertisement for alcoholic liquor shall promote a game of chance or a lottery; or • 3 oz. Figenza fig-flavored vodka 8. With regard to any advertisement for wine, any statement, design, device or • 1.5 oz. Don Ciccio & Figli Ibisco representation that relates to alcoholic content or tends to create the impression • 5 oz. RIPE Agave Lemon Sour juice that a wine is either “unfortified” or “fortified,” or has intoxicating qualities, or Shake. Pour into pint glass filled with contains spirits. ice. Splash with soda water. Garnish The Regulation further prohibits any cooperative advertising as between a producer, with fresh blackberries, blueberries and lemon slice. manufacturer, bottler, importer or wholesaler and a retailer of alcoholic liquor.

The foregoing is intended as general information only and not as legal advice. Contact an attorney to get advice about your particular circumstances. “It’s a refreshing cocktail no matter what season you're in,” said manager Dan Brodoff. “The floral from the ABOUT PETER A. BERDON hibiscus and fruit from the fig blend Attorney Peter Berdon, a partner with Berdon, Young & Margolis, PC, has represented together perfectly to create the wholesalers, manufacturers, package stores, restaurants and bars before the State of ultimate lemonade.” Connecticut DCP and the Federal TTB as well as in litigation matters in court since being admitted to practice in 1991. He is the former Executive Director and General Counsel of WSWC. He can be reached at [email protected] or www.bymlaw.com.

42 CONNECTICUT BEVERAGE JOURNAL October 2015 See www.thebeveragejournal.com for online product access 100% Irish owned & crafted Preserving the Fine Craft of Traditional Irish Whiskey Only distillery to malt its own Irish-grown barley

Prepared with fresh spring water sourced from the Ilen River

Artisanal Irish Whiskey 92POINTS imported from Ireland

Dennis McCarthy

Ger McCarthy

John O’Connell

@WestCorkDistillers

Produced, Distilled and Bottled in Ireland by West Cork Distillers, LLC. Imported by M.S. Walker, Inc. Somerville, MA. 40% Alc/Vol. WESTCORKDISTILLERS.COM PLEASE ENJOY RESPONSIBLY.

BevMedia_Oct2015_FolktoFlask_WestCork_ad.indd 1 8/31/2015 4:52:41 PM

SCOTCH’S DEEP SECRET the barrel regimen can anhave even greaterimpact than the grain, The peat or the blend

BY JACK ROBERTIELLO

or all the attention given to malting and peat, The third process is interactive, when flavors and aromas to age, region or even still size, what’s often left mingle and produce a rounded quality that completes the out of the discussion about what makes Scotch whisky. “It can take six, eight, ten or 12 years, but you need to F whisky so popular is wood. Barrels of diverse get all those parts of the process right to make sure you get a origin, which have nearly always held something good whisky,” says Morgan. other than Scotch and often have been put through Of Diageo’s 7 to 8 million casks of maturing whisky, about incredibly precise steps of reconditioning, represent 90% is American oak and 10% European, used selectively one of the industry’s critical secrets. across their 28 malts, almost always with blending in mind. Most of their single malts have little European cask influence, One of the pioneers of finishing Scotch whisky in various although he points out that the company uses European oak for used barrels, Dr. Bill Lumsden, Head of Distilling & Whisky the complexity, character and depth it can add to blends, with Creation at The Glenmorangie Company, is unequivocal: “All Johnnie Walker Black as the classic example. the different parts of the process are important, from the source of water to the choice of raw materials to a well-controlled dis- MARRIAGE MATERIAL tillation. But at the end of the day it doesn’t matter how good The process of marrying malts and grains together in casks to your spirit is; if you don’t have good quality oak you simply create the final blend has gone in and out of fashion, says Mor- can’t make good whisky.” gan. “When I joined this business, people were starting to say The wood’s work is responsible for up to 70% of the flavor that marrying was an unnecessary luxury. But over the past five in whisky, says Dr. Nicholas Morgan, Head of Whisky Outreach years or so, our specialists are talking again about how impor- at Diageo, and that’s due to a number of causes. “The first is tant that period is in extending the interactive maturation, al- subtractive, that’s when the cask is taking out undesirable ele- lowing flavors to merge and develop. The higher you go up the ments in new make spirit. You don’t want many of the heavy ladder for a Johnnie Walker blend, the more thought and time sulphury elements, and the wood manages that,” he explains. will have been put into that marrying process.” “Secondly is the additive process, which begins about halfway Aging is an expensive process, and while older spirits gen- through and that’s when wood starts giving character.” Ameri- erally command a higher price, younger whisky contains flavor can oak, specifically once-used bourbon barrels, is known for components that some consumers enjoy and which are espe- adding vanilla and sweet flavors. cially important in the creation of blends. On hot days, whisky expands through the char into the wood beneath; when the wood contracts, liquid is forced out.

The process of creating and maintaining vast stocks of consistent barrels is The barrels need an environment where they can do their critical to every distiller. Seen here, opposite page, clockwise from top left: The slow magic, but they also need consistency among the casks them- cooperage at Laphroaig; ex-Sherry casks, key to the identity of The Macallan; tools of the trade, at Laphroaig; casks being fired for The Macallan; Diageo’s selves. “Cask management is one of the most important issues in Cambus Cooperage; Speyburn’s Arranta Casks, each hand-selected. the industry, an incredibly complicated task, which all goes back SCOTCH’S DEEP SECRET

to consistency,” says Gabriel Cardarella, Dewar’s National Brand Ambassador. Given the surge in brown goods consumption, the market for barrels is tight- ening. Lumsden says that even with good, long-term supply partners, it’s more difficult to source barrels than it has been for the past ten years.

HOUSE STYLES For Glenmorangie and Ardbeg single malts, Lumsden works with Brown-Forman Cooperage, who preferentially source wood from particular areas of the U.S. “It’s not Still, each malt and blend calls that I have to have oak from the eastern out for its own best combination. side of the Ozark Mountains, but they know ON HOT DAYS WHISKY “Bourbon casks provide a more our specifications, which is more important , neutral foundation for single than the pure geography,” he says. EXPANDS THROUGH THE CHAR malts, whereas Sherry casks Lumsden is very specific; he seeks slow impart a lot more flavor on growth oak—between 12-16 growth rings INTO THE WOOD BENEATH… whatever we put in the cask,” per inch, which he says indicates maximum says Simon Brooking, Scotch flavor potential. And after the wood is cut Ambassador for Beam Suntory. into staves, he wants them matured in the “At Laphroaig, for instance, we open air for a minimum of two years. Since the biggest supplier to the Scotch indus- lean more toward bourbon casks Brown-Forman’s largest whiskey brand is try. “This was essential for a recent proj- because it highlights the big smoky beast Jack Daniel’s, that’s how most of the oak ect, Arranta Casks, which is the latest that comes off the still.” spends its early years, though Lumsden says release from Speyburn,” says Harvey. Ar- But at the other Islay malt in the he’s more concerned about the wood than ranta Casks is a U.S.-only limited release company portfolio, Bowmore, things are the whiskey used. made with only hand-selected American different. “Bowmore is a lighter style Islay Once used to age bourbon, the casks oak ex-bourbon casks. Many distilleries whisky and our master blender Rachel are usually disassembled and shipped also use Sherry butts, although increas- Barrie is really taking the opportunity to Scotland where they are turned ingly those are made with American oak. to play around with more of the Sherry into larger barrels than those normally casks,” Brooking says. used in the U.S. No matter what the BOURBON VS. SHERRY Though new to the U.S. market, wood requirements, keeping multiple While American ex-bourbon casks Usquaebach has been fine-tuning the distilleries supplied is a task, since most are favored, Sherry is still quite impor- balance between Sherry and bourbon Scotch whiskies are part of large multiple tant; without it, brands like Macallan or casks since 1877, which is easier said than spirit companies, says Stuart Harvey, Auchentoshan Three Wood (originally done, affirms Ryan Judson, Usquaebach Inver House Distillers’ Master Blender, the result of a mistaken addition of sweet Brand Ambassador: “Our blender responsible for Old Pulteney, Balblair, Pedro Ximenez with Oloroso Sherry casks) believes bourbon casks add sweetness, Knockdhu, Speyburn and Balmenach. wouldn’t be quite so popular. It’s the sig- while Sherry wood imparts nuttiness, Harvey says, “We forecast how many nature of many distilleries, including The spice and texture that consumers casks we require to fill and empty next Grand Macnish, which relies heavily on associate with Highlands tradition— year in August of this year. Like Sherry casks for all their whiskies, particu- finding the right combination is crucial.” any forecast it is only an indi- larly the 15-Year Sherry Cask expression cation. Therefore, we ensure which is dual-aged in bourbon for 15 that there is always a stock of years, then Sherry for six months which empty casks. At the moment, imparts the defining toffee-infused fin- we are buying between 13,000 ish. Even Dewar’s is relying more heav- and 14,000 casks each year, as ily on Sherry casks for its new whisky, we are filling more stock than The Deveron, a seaside single malt hit- we are emptying.” ting the market this month; the hint Inver House gets their bar- of nuttiness from Sherry butts comple- rels from Speyside Cooperage, ments the briny character of the malt.

SCOTCH’S DEEP SECRET

Failing to understand the correlation between quality wood and exceptional malts is a common mistake, he adds. Now that Beam Suntory includes Laphroaig, Bowmore, Ardbeg, Auchen- toshan and Glen Garioch in their portfolio, how to educate about the differences among the whiskies is more important, says Brooking. In fact, their ambassador team recently received barrel staves for display in trainings and tastings. are going to be shocked—it’s not going to “People want to know about how the be anything like a 12-year-old spirit aged wood affects the whisky, especially ABOVE: Diageo’s Cambus Cooperage was in American oak,” says Lumsden. He’s designed with a Leicester-based engineering firm when you see how many more retail- that works primarily in the automotive industry; also concerned that some distillers may be ers and consumers want their own together they custom-designed a series of using oak only eight weeks from first being mechanical conveyors to move the around the barrels.” Brooking explains. cooperage between the hand-craft elements of cut, which would likely have excessive For the whiskies made by William the process. Right: Bowmore Cask and vaults. tannin content. Grant & Sons, getting the right Sherry casks requires control, says malt master Brian EXPERIMENTATION & RECYCLING Kinsman, from construction specifications to Beam Suntory has been working with and oak-laden maturation from how long they rest: “We want a big, intense the Japanese Mizunara oak, used and Sherry casks, with our toast and a new, at Bowmore and Auchentoshan. two-year maturation.” “The challenge is it takes a lot longer Sherry casks are so critical to get results,” says Brooking. “It’s a to the hallmark taste of The tighter oak and not as permeable. You EYE ON THE FINISH Dalmore, the distillery has locked can get wood influence from bourbon When considering barrel treatments, up a contract with Sherry leader or Sherry casks anywhere from months it is important to separate barrel aging Gonzalez Byass which goes to a few years, but with Mizunara we’re from wood-finishing. With a wood-finish, back a century. Distiller master whiskies otherwise ready to drink spend not seeing influence until five Richard Paterson goes to Jerez to hand-pick additional time in particular types of wine or more years.” The Japa- each cask: “Really, it is the Sherry—the or spirit casks to create an unusual, often nese oak, used in some of Matusalem, the Amoroso—that are so key one time, whisky. In creating the recent the company’s Japanese to Dalmore’s unique flavor,” he says. line extension Scratch Cask blended malts and blends, is said whisky, Dewar’s aimed to extract more to impart a sandalwood sweet vanilla oaky characteristics as a PASSING THE SNIFF TEST and cedar quality. way to bridge the gap between bourbon And how do they test their barrels to Diageo now reju- and Scotch for neophytes. They finished make sure they’re right? “Testing is venates their exhausted Dewar’s White Label in charred bourbon simple,” says Kinsman. “It’s all sensory barrels that had had some of the inner casks, which might have and our best people run their noses over char scratched out, a process developed been used for 30 or more after standard casks didn’t work quite the barrels.” Sulfurous odors are the most years, back at the coo- right, says Gabriel Cardarella, Dewar’s common flaw among Sherry barrels; an perage, where repairs are national brand ambassador. acetic acid taint is also common in wood made and a thin layer of used to age alcohol. wood is removed from While at Diageo most first-time use the inside of the cask before recharring or re- bourbon barrels are tempered by aging toasting to deliver a new active wood surface. grain whiskey first, at William Grant & “We can probably do that two or three times Sons, most first bourbons are used for the or more; it’s good economics but also means malts The Glenfiddich and The Balvenie. we can keep a cask going as long as it takes a French oak casks are appearing more tree to come to maturity,” he says. often as prices skyrocket, though some But while Morgan and many in the warn about the generally high tannin Scotch business obviously know a lot about variety. “I’m worried that a number wood, there is much we don’t know. “Our of distillers might be using anything, understanding of the history of the use of including French oak and I think if they wood is very, very poor. And most of what leave it in French oak for 12 years, they you read can be confidently discarded.”■ LUCKY FOR YOU, NOT ALL FAMILY RECIPES STAY IN THE FAMILY

REMAIN A JOY TO THE WORLD. DRINK RESPONSIBLY. JACKDANIELS.COM

Untitled - Page: 1 2015-09-04 19:58:21 +0100 FALLING FOR CALVADOS

BUOYED BY THE CIDER AND CRAFT TRENDS, FRANCE'S SIGNATURE APPLE BRANDY IS BACK IN THE SPOTLIGHT

BY JIM CLARKE

LeCompte and Père Magliore. “This hen we talk about apples, we think of cider, and when we position is quite historical. It makes sense talk about France, we think of wine. But when we talk for Spirit France to enlarge its portfolio and about France and apples together, we should be talking— propose all three brands,” says Boulard. with all due respect to the tarte tartine—about Calvados. WAnd more and more, we are. HISTORIC ROOTS A product of Normandy, Calvados first “Calvados is doing well in the USA,” found a home in the U.S. after World says Vincent Boulard, PR Manager for War II, when veterans returned home Spirit France, which counts three Calvados with a taste for it; in fact, Boulard last year brands in its portfolio including Boulard’s marked the 70th anniversary of D-Day family company. “Boulard remains number with “Cuvée Ike,” a collectors’ edition one in value and volume, with national Calvados named for General Eisenhower. distribution.” More important: it’s growing. Boulard Calvados total exports to the U.S. were flat from the turn of the millennium ABOVE: Unlike brandies made from grapes, the through 2008, but have grown 70% since vivid true-fruit character of apples, is the foundation then. Projections for 2015 put total sales at of Calvados. Boulard, still a family business and among the oldest distillers in Normandy, makes double what they were in 2000. several distinct appellation-designated Calvados This has encouraged Spirit France expressions. Jerome Dupont, a fourth-generation producer, banded with several other small brands to import and broaden distribution of all to help promote the category; he believes people three of their Calvados brands: Boulard, can “explore the different Calvados like they explore different rums.” FUN FACT More than 17 pounds of apples go into a single bottle of Calvados.

ABOVE: Historically, Calvados had its original made in New Jersey—and elsewhere in Vintage Calvados is allowed, like affair with Americans following World War II, where Normandy was a crucial landmark. It also helps the world, Calvados enjoys an appellation Armagnac but unlike Cognac. Some that apple, as a flavor, is embraced worldwide from system and name recognition that helps it producers use other terms as well such as an early age. For apple brandy lovers, Calvados remains the standard. Seen here: An expression stand apart, just as Cognac and Armagnac Hors d’Age, or Napoleon. Some, such as by Drouin; Vincent Boulard, fifth generation of the remain distinct in consumers’ minds from LeCompte, even label their products by family-run Boulard Calvados. other grape brandies. minimum years aged—12 ans [years], 18 There are three appellations: Calva- ans—like Scotch. Given the diversity, dos, Calvados Pays d’Auge, and Calvados Desoblin says knowing an individual Ditto Groult; they released 1,944 bottles Domfrontais. The latter two are distin- producer’s style is often more important of a D-Day limited edition. guished from the broader appellation by both than knowing these terms. Today’s growth is more about being production methods and raw materials. But that’s not the biggest challenge at the confluence of two trends. “There’s “With its double distillation, Pays facing Calvados, according to Desoblin. no doubt that the cider trend in the d’Auge Calvados tends to be a rounder “The category needs a big name that will U.S.A. looks very positive and can and a milder Calvados, rich and long,” be recognized. With Cognac there are big sustain and reinforce the consumer taste says Guillaume Drouin of Drouin Calva- brands with a lot more money to spend on for Calvados” says Boulard. And the dos. “It can stand a very long aging and differentiation. That’s all it would take; interest in craft and artisanal spirits is will evolve toward a very subtle, deep, that would get it up and running. It’s the also feeding interest in Calvados. and complex Calvados. Domfrontais money that’s missing.” “Calvados is mostly small houses that Calvados benefits from the use of pears are considered as craft producers and [up to 30%] and its single distillation. quite rightly so,” says Jerome Du- CALLING CHEFS & MIXOLOGISTS It comes out with a very fruity and On the other hand, without that luxury pont, fourth-generation Director at expressive nose. More straight for- marketing budget, Calvados also doesn’t Dupont Calvados. In 2008, Dupont, ward, more acidic, vibrant and lively along with Roger Groult, Christian even when very old.” Drouin, Pierre Huet and Père Jules, Calvados Coquerel is targeting the culinary market banded together to raise awareness in the U.S.; sales of their chef-friendly 375ml bottle of the category. “We wanted to show AGE, LABELS & SUCH were up 33% last year. It’s not often one gets to speak that there is a young generation inter- about a French appellation and ested in Calvados production and pursuing say that the label terminology does not the tradition while bringing some fresh matter all that much, but with Calvados, and open ideas at the same time. Also, it’s quite possible to apply this thinking. that there is a diversity in Calvados. This Many of the terms on the label will is to push people to explore the different also be familiar: VS, VSOP, XO, and Calvados like they explore different rums.” so forth. “For Calvados you have PLACE MATTERS that,” says Flavien Desoblin, owner of the Brandy Library in New York, “but While apple brandies are produced in the not everybody uses it; they’re kind of U.S.—most notably Laird’s Applejack, in-between Cognac and Armagnac.” FALLING FOR CALVADOS

RECIPES BY JOSE TORRELLA JR.

Hot Desire suffer from exaggerated pricing, which ABOVE: Domiane Dupont estate in the Pays d'Auge region; snifters at Domaine Drouin. Muddle 2 chunks of watermelon opens it up to all sorts of uses. “The culi- RIGHT: Bartender Jose Torrella Jr. at the The 1 oz Lemon Juice nary side is huge,” says Marlana Persson, Intercontinental New York Barclay Hotel oversees a collection of 300 Calvados. 1 oz Simple Syrup Marketing Coordinator for Niche Import 1 oz Jalapeño-infused Père Magloire Fine Co., which brings in Domaine Coquerel, Calvados the region’s third-largest producer. “We’re Shake with ice and double-strain into really going after that.” flavor with herbal or spice notes; his “Hot Martini glass. Garnish with fresh slice of Calvados is traditionally used in Desire” combines jalapeño-infused Calva- watermelon. sauces and gravies but also in desserts. dos with watermelon, and “The Leading Niche Import sells the Coquerel Fine Lady” with rosemary. in 750 and 375ml bottles to make it He prefers to work with VSOP, which Sugar & Spice convenient for both restaurants and is aged a minimum of four years. “I find 1 oz Sandeman Reserve Porto home chefs; the half-bottle format in the VSOP’s well-balanced, not too strong, ½ oz Roger Groult Reserve Calvados particular was up 33% last year. and holds up well with sugars; in the drink 1 oz Thyme Simple Syrup And while brand name Cognacs are you can still taste the Calvados behind ½ oz Fresh Lemon Juice often prohibitively expensive for many it. It’s a little more expensive, but much Shake with ice and strain into Martini cocktail programs, bartenders can easily find more complex.” glass rimmed with vanilla sugar. Garnish with a thyme stem. a quality Calvados to work with. “In the past By retaining its apple flavor, Calvados Calvados was more intended as a digestif,” is immediately distinct from grape bran- says Dupont; “in recent years there’s dies, which rarely taste of the fruit. Apple The Leading Lady definitely been a big interest in cocktails. being a flavor familiar to everyone from Young Calvados is full of fruit flavor, making childhood certainly works in its favor, 1 oz Christian Drouin Selection 1 oz Fresh Apple Juice it a good ingredient for cocktails.” too; while awareness of Calvados might ½ oz Rosemary Simple Syrup not be widespread, there’s no reason peo- The Intercontinental New York Bar- ½ oz Fresh Lemon Juice clay Hotel (currently under renovations) ple won’t understand it when they taste ¼ oz Chambord has amassed a collection of over 300 it. As Persson says, “We have about 130 Shake with ice and strain into Martini Calvados; bartender Jose Torrella Jr. has liquors in our portfolio; Calvados is in the glass. Pour thin layer of Chambord on created a multitude of cocktails using it. top ten, maybe five. It sells itself without top. Garnish with 3 blackberries. He particularly likes combining the apple a lot of marketing push.” ■

Here are some recommendations  RICHER BOTTLINGS ($45-$80) CALVADOS: ranging from the entry-level examples • Christian Drouin VSOP A SHORT LIST well-priced for cocktails to some of the • LeCompte 12ans most elegant bottlings of the brandy • Père Magliore XO • Chateau du Breuil VSOP hile Calvados labeling can world. be a free-for-all, the bran- • Roger Groult 12ans dies’ style and complexity  ENTRY LEVEL ($18-$45 SRP) W  COMPLEX/RARITIES ($80+) generally correspond well to their ag- • Domaine du Coquerel Fine • Michel Huard Vintage • Dupont Fine Reserve ing, and with that, their price points. • Boulard XO • Busnel VSOP In other words, higher tags deliver • Roger Groult Age d’Or • Domaine du Montreuil Reserve higher quality. • Dupont Vintage B:8.75” T:8.25” S:7.75” B:11.375” S:10.375” T:10.875” NEW

Introducing the Gentleman’s Collection, a new range of wines designed especially to appeal to young Millennials – an underdeveloped category of wine drinkers with great potential. The Gentleman’s Collection has been created around authentic stories of the founder, Dr. Henry Lindeman, and his desire for the more gentlemanly pursuits in life. The range includes a Red Blend and Cabernet Sauvignon, destined to appeal to the palate of Millennial drinkers.

Drink Responsibly

SO5#: 90870-7.1 FILE: 90870_7M_Gentlemans_Collection_Bev_Net- PP: Kristin Ertel Saved: 9-9-2015 2:47 PM INKS: Client: Treasury Wine Estates work_M2.indd PM: None Printed: 9-9-2015 2:47 PM Cyan Magenta Brand: BER SO5 Artist: L. Stout AD: None Print Scale: None Yellow Job Name: TW - Gentleman’s Collection Safety: 7.75” x 10.375” Pub Date: None ECD: None Printer: None Black Bev Network Trim: 8.25” x 10.875” Publication: None CD: None Media: Print JWT #: 1120747 Bleed: 8.75” x 11.375” Ad#: None CW: None Type: Magazine Campaign: Better Beckons Production Gutter: None AE: None Vendor: None Proof: 2 Page: 1

DOC PATH: Production:Volumes:Production:TREASURY_ESTATE_WINES:90870_Beringer_Project:DOCS:90870_7M_Gentlemans_Collection_Bev_Network_M2.indd IMAGES: 90870_gentle_r9_paper_SW300_01.tif CMYK 855 ppi 70.11% Up to Date Production:TREASURY_ESTATE_WINES:_MASTER_ART:90870_Beringer:90870_gentle_r9_paper_SW300_01.tif 90870_TWE0318_V2_SW200_01.psd CMYK 438 ppi 68.41% Up to Date Production:TREASURY_ESTATE_WINES:_MASTER_ART:90870_Beringer:90870_TWE0318_V2_SW200_01.psd FONTS: Helvetica Neue 47 Light Condensed Type 1 Bourbon Regular OpenType

*90870- INK DENSITY: None 90870_7M_Gentlemans_Collection_Bev_Network_M2.pgs SO5 X1a 09.09.2015 14:41 Things to Watch For in California Wine 9 the tricks & trends never stop By w. blake gray

ecause California doesn’t have the centuries of tradition “Mouse in the snake” that Europe does, there always seems to be a “next big 1 wine supply thing” in California wine. The trouble is, sometimes California’s three largest vintages in prognosticators are accurate (high-end Pinot Noir) and history were 2013, 2012 and 2014, in Bsometimes they’re not (Syrah). that order. So there’s a huge amount of wine coming into the pipeline. We’re not going to make this article look totally foolish by declaring Early reports are that the 2015 harvest we know what’s going to break out and when from California. But we might be somewhat smaller, in part will tell you about nine trends to keep your eye on; some are types of because the drought seems to finally be wine, and some are important trade developments. The “next big thing” affecting yields. might be lurking here, and if so, please remember in 2018 that we told Of course it’s way too early to know what 2016 will bring, but a very strong you so. El Niño is forecast. The last time that Opposite page and above: The Lodi AVA, east White blends are nowhere on that list of Sacramento, has long been a quiet leader in With kitchen-sink viticultural sustainability, sheer varietal diversity, and sales actually dropped by 0.7% over and particularly old-vine Zinfandel. Some of the reds on fire, the white the last year, according to Nielsen. Can this best wines in the region are priced in the teens, imbalance continue? The Millennial crowd yet still represent excellent value. blend market seems that’s excited about red blends would seem ripe for creativity and to be easy to sell on white versions. Right now, many of the high-profile happened was in the winter of 1997-’98, expansion. examples are small-production and pric- and the following year’s grape harvest ey—Inglenook’s Blancaneaux, Matthias- was down 20%. The time before that, son, Tablas Creek’s Patelin. But we should 1982-’83, the following year’s grape har- Also, many wineries are trying to sell expect the selections to diversify. Qui- vest was down 26%. more of their most expensive wines etly, Pine Ridge’s 80/20 Chenin/Viognier So California wineries will be asking direct because they get more margin blend has become an off-premise staple. distributors and retailers to move three that way. Ménage à Trois, HandCraft and Seven big vintages in a row, but in a couple Distributors often wield the club of Daughters are sticking around as well at years the situation might be entirely tight allocations on desirable wines to the $10-ish SRP point. Two strong different. If you have favorite brands, force retailers to take cases of something examples in the teens are keep in touch with the distributors less exciting. With a lot of wine to move, Franciscan Equilibrium and of those labels once the 2014 vintage expect this to increase in the future. Brassfield Estate’s Serenity, starts arriving. White blends ahead both of which get a boost Tighter allocations 3 from Muscat and other aro- 2 matic grapes. Red blends are the hottest category in This market would Despite the three big vintages, wineries the country. Last year they passed Pinot seem ripe for creativity are putting their most desirable single- Grigio and Merlot to become and expansion, especially vineyard and other limited release wines the third-best-selling type since red blends have also on tighter allocation to retailers than of wine in the food and Inglenook prepped shoppers to ex- Blancaneaux ever. More restaurants in more cities are drug stores measured by pect “splendid blendeds” developing wine programs and looking Nielsen, accounting for Pine Ridge to materialize practically Chenin Blanc+ overnight. for something unique and upscale. 10% of all wine sales. Viognier 9 THINGS IN CALIFORNIA WINE

At Field Recordings in Paso Robles, they take their single vineyards semi-seriously. One is called Jurassic Park. This one, Koligan, is named for farmer/manager Jeff Koligan. Its eight acres are planted to Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Zinfandel and Tannat.

6 Rosé all the time How did it happen? After being unable to convince men to drink pink wine for decades, suddenly the wine industry sees guys getting together after playing rugby Lodi takes a bow Expectations of who for “brosé.” 4 drinks rosé, and France and particularly Provence has been a big beneficiary of this de- Will Lodi ever have its day? The region where and when, are velopment. But California wineries are just east of Sacramento seems perpetually changing. paying attention, and there’s a flood of trapped into making wine too good for California pink wine, both still the bottom shelf, but not quite exciting and sparkling, on its way. You al- enough for the top. Considering the value ready know that traditional rosé that Lodi delivers in the $15 to $20 range Wine in a can marketing rules no longer apply. that is the retail sweet spot right now, 5 It’s likely that the traditional you’d think the region would have more summer-only season for rosé is buzz. But wine purchases are as much Americans finally have accepted screwcaps. loosening up. Consider stack- romantic as rational, and there’s just more Are they ready for a little more metal in the ing some cases of pink wine un- romance to Napa and Sonoma. package? Field Recordings, a winery founded der a football-oriented display: For what it’s worth—and it may not by a 34-year-old in Paso Robles, has intro- rosé goes great with sausages be worth much—the Wine Bloggers’ duced Pinot Noir and a Grenache Rosé in and nachos. Conference will be in Lodi next summer, a can. They’re not cheap: the 500ml cans It’s worth noting that which will lead to a torrent of tweets about retail for $10-$12 each. the growth is fastest in Lodi. Few people read the bloggers who This is a different marketing approach rosés over $15. As male Bonny Doon’s attend the conference, but the bloggers from Coppola’s Sofia sparkling wine in a drinkers who gener- Vin Gris de Cigare: themselves buy wine, so if you know you nice wine in a can ($5/187 ml). Field Recordings is going ally spend money on subtly funny have a blogging community in your area, for the novelty drinker. And they are not reds start to have a rosé package keep this on your radar. alone. Underwood in Oregon has Pinot now and then, high-end Lodi is impressive among large Noir, Pinot Gris and Rosé in 375ml cans wines like Robert Sinskey’s California AVAs in its sheer variety of for $6 each. And in Colorado, Infinite should benefit. vineyards, many growing unusual grapes, Monkey Theorem is rocking six-packs and some ancient. If you want a good of 250ml cans of Moscato, Rosé, White Pop-up brands wine to hand sell, look for Cinsault from and Red. OK, so those last two aren’t 7 the 130-year-old Bechthold Vineyard; in California, but if Turley makes a particularly good one. cans really “can do,” Suddenly there’s a Napa Cabernet you’ve Uvaggio makes a nice Vermentino (SRP it’s California where never heard of for $12 wholesale. Who $14), and Mettler Family Cabernet they’ll ramp up. To makes it? Where did it come from? Does it Sauvignon at $25 is better than most wit, E. & J. Gallo is matter?—it’s Napa Cab at $12 wholesale! entry-level Napa Cabs priced twice testing 250ml cans Pop-up brands sprout like weeds in as much. Klinker Brick Winery made of Barefoot Refresh years when there are more grapes than balanced Zinfandels even when that spritzers in Arizona established wineries can use. Companies was uncool. and Minnesota. like Castle Rock and Cameron Hughes Dry Creek Valley is home to a surprising range of grapes, and many wineries make multiple variations. Dry Creek Vineyard, pictured here, makes two Sauvignon Blancs (the classic house style is labeled Fumé Blanc), multiple Zins, and the (suddenly chic again) Chenin Blanc made from Clarksburg grapes.

scarf up many of them, but when the tanks are full, smart industry players will find a way to bottle the excess, stick a label on it, and voilá! A brand is born. If the brand strikes a chord with consumers, it might last, but most of these brands will disappear with the smaller J. Lohr makes a good Valdiguié. Arnot- distinctive package, and 2015 vintage. The good thing about pop- Roberts and Wind Gap make Trousseau. sell it to non-obvious up brands is that you might be able to Tablas Creek is among many producing locations like airport buy up a distributor’s entire stock in your wines based on Rhône varieties. A num- lounges. Meomi became state, and have an exclusive that your ber of established wineries make Chenin a call brand. competitors can’t touch. Keep an eye out: Blanc, with Chappellet “Signature” at Wagner has agreed look especially for Napa Cabs that you’ve the high end and Dry Creek Vineyard’s to stay on as a con- never heard of. always accessible Dry Chenin Blanc in sulting winemaker for the budget range. Constellation for the Non-traditional Millennials will buy wines specifically next two vintages. varieties 8 because they’re different; no grape is too Meanwhile, via his obscure. Copper Cane Wines & Among sommeliers, the biggest trend in Provisions, he is making Elouan Pinot Noir California wines is non-major varieties. What are the Wagners from Oregon, Beran Zinfandels of Califor- We all know the retail market is different up to? nia, and Carne Humana red and white from the high-end restaurant market, but 9 Blends from Napa Valley. Copper Cane is people do come into stores looking for The California winemaking commu- also home to Avrae, a line of premium ci- wines they’ve had on premise. nity was staggered in June when Con- gars; and Mia Marcelle, a luxury swimwear This is a good time to jazz up your non- stellation Brands paid $315 million to collection. An eclectic mix, to be sure, but traditional variety section. It can be as buy Meiomi, a rising star among Pinot who’s ready to bet against Joe Wagner? n simple as the signage: “Non-traditional” Noir labels. Not only was that an enor- is better than “Other.” You can go further mous amount of money, it was for just with a sign that says something like Joe Wagner was born and raised in a family the brand—no vineyards, no buildings, “Trending,” or “Sommelier Favorites.” famous for Cabernet Sauvignon; his knack no other assets. for creating winners extended into Pinot Noir. What grapes are we talking about Now he’s working with Oregon Pinot, California Joe Wagner developed the Meiomi here? Anything beyond the big six fits, Zinfandel and red and white Napa Valley blends. brand nine years ago, while working as and it doesn’t hurt if they’re from a a winemaker at Caymus, which is part producer with some name recognition. of Wagner Family of Wines. Last year, Wagner formed a separate company, Copper Cane Wines & Provisions, and took Meiomi with him. That is when the brand really took off. A lot of companies realized Americans were looking for Pinot Noir in the $15 to $20 range, but Joe Wagner was smart enough to View of Dry Creek Valley make it slightly sweet, give it a brandprofile an islay icon turns 200 LaphroAig Celebrates Two Centuries of Distinctiveness By kristen bieler

lthough it’s not Laphroaig’s its salty, briny character. Few real birthday (the cattle- spirits express their place of origin farming Johnston family was so distinctly. turning excess feed barley “Laphroaig has a polarizing flavor,” eled on Laphroaig’s early years, made from Ainto whisky long before it was legalized in says Brooking, and the distillery em- 100% floor malted barley and distilled in 1815), this year marks as good of an ex- braces that not-for-everyone taste profile, small stills, then finished in different types cuse as any to raise a dram and toast the as echoed in their #OpinionsWelcome of wood barrels. world’s number one Islay malt. campaign. “The smoky, fiery quality of Though in recent decades Laphroaig Just how this liquid became one of the Laphroaig hints at ancient circles sitting has been owned by large spirits compa- most revered and coveted on the planet around the campfire,” he adds. nies, the distillery remains small—just 33 is owed to a confluence of tangible—and Ownership has changed over the employees. Brooking explains: “I think intangible—factors. For one, the Kilbride years, but Laphroaig’s flavor profile hasn’t people would be surprised at just how river, which provides both the pristine much altered since the early 1900s when little has changed at Laphroaig over the water and peat beds. Laphroaig is one then-master distiller Ian Hunter trav- last 200 years.” n of the few distilleries left that retains eled to the U.S. to source American oak its own floor maltings, and they kiln at bourbon barrels, which pioneered that lower temperatures than most others. practice for the entire industry. Islay The distillery is famous for being hyper- born and bred John Campbell is at the selective with their “cuts”—meaning, helm today. they let the still run for a full 45 minutes Campbell is running the distillery at before they start collecting spirit in order full capacity these days, but can’t possibly to capture the purest, smoothest distillate. keep up with international demand. “Over the years some things may Notes Brooking: “When supply becomes adjust, like coal-fired stills, but an issue we see it as an opportunity much admired generation to generation our to educate our consumers about never duplicated The distillery’s 200th cuts remain the same,” says Anniversary edition our entire portfolio.” Simon Brooking, Laphroaig bottling of Laphroaig Laphroaig’s innovations In the early 1900s, the neighboring Brand Ambassador. “We are 15-Year-Old has been are often more of a nod to created in exactly Mackies, Laphroaig’s Glascow-based committed to staying true to the same way as the the past—“We like to say we the philosophy our forefathers original, at 43% abv. innovate through tradition,” agent, and owner of Lagavulin which pioneered and the practice of says Brooking. Laphroaig Quar- used much of Laphroaig’s stocks, cutting is core to that principle.” ter Cask—launched a decade ago built a distillery to be an exact replica and now the distillery’s second best sell- of Laphraoig in an attempt to replicate Sense of place er—is transferred after five years into it. Though relying on the same water The result is a pronounced translation small, quarter-sized casks which were source, maltings, still size and maturation of place. To taste Laphroaig is to taste used over 100 years ago to transport techniques and for a time the same distiller Islay; each sip channels the rawness via horse. The smaller barrels create master, the copycat distillery could never of the windswept, rugged landscape, greater “angel’s share,” but also more do it and eventually failed. Whether owing the smoky peat fires and the sea spray opportunity for the spirit to absorb to legacy, tradition, or location, Laphroaig which literally kisses the barrels as flavors from the wood and sea air. The proved itself impossible to reproduce. they age in the warehouses and absorb Cairdeas expressions are also mod- A BIG PEATY, SLAP IN THE FACE. PERFECT. JOHN CAMPBELL DISTILLERY MANAGER OF LAPHROAIG

over 13,000 people have shared their opinions. positive and negative.

choose any laphroaig® expression and share yours.

LAPHROAIG.COM/OPINIONS™ #OPINIONSWELCOME

Laphroaig® 10 Year Old Single Malt Scotch Whisky, 43% alc/vol. ©2015 Laphroaig Import Company, Deer eld, IL brandprofile smooth sailing for gosling’s bermuda’s beloved dark Rum Sets a Course for Success By jeffrey lindenmuth

tarting this October in Ber- muda for the first stages of the 35th America’s Cup, the island’s native spirit, Gosling’s Rum, Swill act as Official Rum and Ginger Beer through 2017. But Gosling’s Rum has already set sail, with Malcolm Gosling, Gosling’s has several options for President & CEO of Gosling-Castle Part- consumers looking to trade-up the range. ners, Inc, at the helm. From his office in Gosling’s Gold Seal is debuting with a Boston, the seventh-generation Gosling is new bottle, new name (it was formerly steering the company for success in the U.S. Based in Boston, Malcolm Gosling is overseeing Gosling’s Gold Bermuda Rum) and new by leading the most ambitious export effort the biggest export effort in the 209-year-old company’s history. formulation. “It was a great product with in the family company’s 209 year history. many loyal customers, so the new formula “We started with New England, authenticity of the drink, because we are includes subtle improvements. We refined primarily because Gosling’s Black Seal not a massive global brand like some of it a bit and added more depth and more has the most recognition here, given our our competitors,” says Gosling. elegance,” says Gosling. location and deep maritime heritage,” Both Gold Seal and Black Seal have says Gosling, referring to the rich, dark- true to bermuda won favor with mixologists in the U.S., hued flagship rum, using a blend of both The Gosling commitment to the integrity the U.K. and Germany, according to Gos- pot still and column still distillates, of Dark ’n Stormy goes beyond just rum. ling, who notes these rums excel in classic created around 1850. “We are now About five years ago, the company rum cocktails, or in long drinks like the pushing down the coast, but we are not introduced Gosling’s Ginger Beer, a Sunny G (with ginger ale and a splash of shying away from California, or Texas or non-alcoholic mixer that has also found orange juice). The dark horse of the Gos- Illinois. It’s just that the further you get success with other cocktails, like the ling’s stable, however, is Gosling’s Black from Bermuda, the more work we have to Moscow Mule, setting it on pace to sell Seal 151 Proof. “Mixologists absolutely do to build recognition.” a combined 1 million cases of regular and love it because unlike other overproof Fortunately, that recognition is aid- diet next year. rums you have more than just potency. ed greatly by a beloved Gosling’s The next logical step was, of You have the deep Black Seal flavor,” Rum signature cocktail: The course, a ready-to-drink Gosling’s beams Gosling. Dark ’n Stormy. According to Gosling’s Dark ’n Stormy can is Dark ’n Stormy that combines For the pinnacle of the range, Gos- Gosling, Bermuda, and Gos- drawing fans at the best of Bermuda. Despite ling’s returns again to Black Seal, giving ling’s, lay rightful claim to the traditional beer occasions the challenges of a spirits-based the distinctive blend additional aging in mix of Gosling’s Rum and gin- RTD, Gosling was determined to hand-selected bourbon barrels to create ger beer, a trademark they prefer stay true to their own trademark Gosling’s Family Reserve Old Rum. Al- to support through education without compromise, using only though the Family Reserve is most often rather than aggressive litigation. Gosling’s rum, not brewed malt, consumed after dinner like Cognac, it’s “When we see it on a drink list for a 9% alcohol beverage in also at home in classic whisky cocktails. using a different rum, we work a 250ml can with the perfect Among recent accolades, Caribbean Jour- with the bartender to correct balance of robust rum and nal named Family Reserve the #1 aged it. It’s necessary to protect the gingery refreshment. rum in the world. n MOST COCKTAILS COME WITH A NAPKIN. THE DARK ’N STORMY® COMES WITH A TRADEMARK.

A rose by any other name may smell as sweet, but a Dark ’n Stormy by any other rum would not taste as great. In truth, it wouldn’t even be a Dark ’n Stormy. This is one of very few cocktails to earn a US Government trademark. Not to protect us, to protect the drink. Because there’s a huge differ- ence between Black Seal Rum and any other. It’s a deep, luscious rum made from a 160-year old family recipe using three individually aged distillates. And don’t even get us started on ginger beers! We crafted Stormy Ginger Beer to harmonize perfectly with Black Seal into the ultimate Dark ’n Stormy. The lime? We sure recommend it but it’s not etched in stone.

For Seven Stubborn Generations

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

A taste of the island life Blue Chair Bay Rum embodies founder Kenny Chesney’s core lifestyle: freedom, adventure, and paying it forward By sara kay

hen celebrated coun- Rum That Keeps Giving try music star Kenny Blue Chair Bay is introducing a new Chesney decided he holiday campaign this year—“Spirit of wanted to create a spirit, Giving”—kicking off in late October on Whis goal was a rum that could be embraced their Youtube channel and promoted on as a natural extension of island living. Facebook and Instagram. With a “pay This vision materialized into Blue Chair it forward” theme, the Spirit of Giving blue chair bay Bay Rum, developed with Master Blender will be centered on video clips, mostly cocktails Mike Booth using high-quality Carribean filmed in Chesney’s home base of Nash- rum and natural ingredients. As the ville, showing people doing good deeds “Official Spirit of No Shoes Nation,” ref- for others. erencing the singer-songwriter’s fan club, “We are hoping that the videos serve the brand is all about an easygoing, ad- as inspiration for fans to do something venturous lifestyle. nice for a relative, a friend or even a After launching with a trio of rums in stranger and make their day,” says Farmer, 2013, just as Chesney embarked on an 18- adding, “The spirit of Kenny’s giving city concert tour, distribution increased is what inspired our team to create the rapidly to all 50 states as well as Canada campaign.” Over the years, the musical and the U.S. Virgin Islands. Another sign artist has supported causes such as the of success: Blue Chair Bay expanded the Music and Memory Program for Alzheimer line in the brand’s very first year. The patients; The V Foundation for cancer original White (80 proof), Coconut and research; and the Coastal Conservation Holiday Vacation Coconut Spiced rums (the latter both 53 Association. In 2013 he started a fund proof) were joined by Banana Rum and to pay for prosthetic limbs and other 1 750ml bottle Blue Chair Bay Coconut Rum 4 cups cranberry juice, chilled Coconut Spiced Rum Cream in 2014 and medical needs for victims of the Boston 4 cups orange juice, chilled Vanilla and Banana Rum Cream in 2015. Marathon bombing. 1 bottle Sparkling wine, chilled While the flagship rum seems naturally To help the Spirit of Giving campaign Combine all ingredients in a punch bowl. tailored to summertime—ideally poolside, translate into more rum lovers giving the Garnish with orange slices and fresh on the beach or somewhere in the sun— gift of Blue Chair Bay this holiday season, rosemary sprigs. the richer rum creams have extended the POS materials include branded case cards brand’s reach. The Beach Monkey cocktail with custom gift bags. Also heading to off- combines the Banana Rum Cream with premise: a six-pack of 50mls in a custom beach monkey chocolate milk and whipped cream for gift box as well as bottle neckers in the a sweet beverage with comfort-food ap- form of gift tags for 750ml bottles. 2 oz Blue Chair Bay Banana Rum Cream peal, and a variety of punch recipes will Both aspects of the campaign—on Chocolate Milk encourage fans to keep Blue Chair Bay in social media channels and in stores— their party arsenal all year long. “Our Rum hold great appeal for the brand’s target Rim a glass with chocolate syrup and fill with ice. Add milk and rum. creams and Coconut Rum punch recipes audience: adventurous people in their Stir to combine. are perfect for getting you into the fall spir- twenties and thirties, skewing female, it,” says David Farmer, President at Fish- who value superior taste, all-natural Recipes by Jesse Goldstein bowl Spirits, parent company of the brand. ingredients and social awareness. n BCB_BevMedia_CSRC15_final3.pdf 1 9/9/15 2:19 PM

WINE ENTHUSIAST

CMY

Toasted coconut infused with cinnamon and vanilla, blended with notes of nutmeg and clove, to craft the perfect RUM CREAM

Blue Chair Bay Coconut Spiced Rum Cream 15% ABV on on call @ call haven rooftop Banking on the popularity of Sanctuary Hotel, these flavors in Mexico and Spain, Times Square, NYC she introduced RumChata to the

havenrooftop.com owners of Haven. “My bosses were so excited to see a new thing,” she recalls, “but they wanted to know, ‘how would you present it?’ I created the Rice Pudding Martini for them, and they loved it. After that, it was on the menu right away.” Since the Rice Pudding Martini de- buted, DeVilla and her bar staff have worked to create other drink options that emphasize the versatility of RumChata. “You can play around with juices and hard liquor, but it can get boring,” continues DeVilla. “RumChata is interesting. It’s milky but it has that rice pudding flavor, too. It’s an exotic, new flavor. There’s really nothing like it.” The Summer Colada, for instance, is made with RumChata instead of coconut rumchata: milk. DeVilla and the Haven Rooftop staff have also featured the creamy liqueur in the sweet shots, demonstrating the brand’s broad demographic appeal. “No matter the time of year, we always & the spice have RumChata options,” says DeVilla. Delicious Alone, Versatile when Mixed, “We order about two to four cases a week. RumChata is a calling card at Haven At the bar lounge, people order food as well, so at the end of their meal when By sara kay they’re full but want a treat for dessert, we recommend one of our dessert cocktails with RumChata.” n n a city of skyscrapers, rooftop bars can still hold their own. Amid the rice pudding martini bright lights and oversized billboards of Times Square’s theater district, 1½ oz RumChata HavenI Rooftop Bar atop the Sanctuary 1 oz Malibu Coconut Rum Hotel has been pleasing hotel guests and 1½ oz Maker’s Mark New Yorkers alike with the right mix of Combine all ingredients in a shaker food, drink and ambiance since it opened filled with ice. Shake and strain three years ago, under the guidance of into a Martini glass. Garnish with General Manager Elda DeVilla. a strawberry and a sprinkle of Among her best decisions helping to cinnamon on top. make Haven Rooftop a destination, the Mexican native incorporated RumChata into the cocktail program. Inspired by and a touch of natural cinnamon, vanilla Mexican horchata, a popular milky drink and sugar (ABV 15%). While the spirit made from rice and flavored with cinna- itself is made domestically, the flavors mon and vanilla, RumChata liqueur uses are reminiscent of that sweet and creamy The Haven Rooftop staff have featured the Caribbean rum, fresh real dairy cream Mexican beverage. creamy liqueur in shots, demonstrating the brand’s broad demographic appeal. ToastToast withwith Cinnamon!Cinnamon!

1OZ RUMCHATA + 1OZ JACK DANIEL’S TENNESSEE FIRE Visit RumChata.com for recipes PLEASE ENJOY RESPONSIBLY. RumChata. Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors. 13.75% alcohol by volume. Bottled by Agave Loco Brands, Pewaukee, WI. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. JACK DANIEL’S and TENNESSEE FIRE are registered trademarks of © 2015 Jack Daniel’s Properties, Inc. All rights reserved. Used with permission. BARTALK

ASIAN TWISTED SHAWN CHEN, BEVERAGE DIRECTOR REDFARM, NYC

BY ALIA AKKAM

evouring Chinese food is a timelessly comforting ritual, but Ed Schoenfeld has also made it an adventurous experience. At the two outposts of his New York restaurant RedFarm, dim sum gets the inventive Dtreatment via chef Joe Ng. Ensuring the cocktails are just as playful and contemporary is Shawn Chen.

THE BEVERAGE NETWORK: are open-minded and always excited to try TBN: Using such a slate of RedFarm keeps New Yorkers happy new cocktails and dishes, and that’s what ingredients must come naturally at two locations. How do the cocktail makes a place like Decoy so much fun. from being in close proximity to programs differ between the two? the kitchen. Do you always have

discussions with Joe on how the TBN: To many, the idea of pairing food and drinks can best work SHAWN CHEN: The philosophy behind cocktails and Chinese food might together? the food at RedFarm is to reinvent the arouse skepticism. How are you classics while also creating “Chinese educating guests that this can actually SC: Chef Joe, Ed and I have frequent, cuisine with a greenmarket sensibility.” be a fitting combination and convince them to try a drink? open dialogue on how to make the The RedFarm cocktail program embraces drink and food best complement the same with fresh, seasonal ingredients. SC: Chinese cuisine is very complex, each other and represent RedFarm. Not only do the classic cocktails have and its flavors and style of cooking vary Communication between the kitchen a modern twist, but an Asian one to from region to region. However, you will and bar is a must. The success of a celebrate Chinese-American heritage. find soy sauce, salt and vinegar in most beverage program does not lie solely on On the other hand, Decoy [under- dishes. As a general rule of thumb if the the drinks, but rather it’s a collaborative ground, beneath RedFarm in the West dish is spicy or salty—Kung Pao Chicken effort. And we think this way both for Village], which is both a cocktail bar and or Ma-Po Tofu, for example—pairing it RedFarm and Decoy. a shrine to Peking Duck, is all about cre- with a sweeter cocktail is the way to go ating cutting-edge drinks. Every single for balance. These are the kinds of details TBN: RedFarm is constantly busy, with detail matters when crafting a cocktail at we explain to them. wannabe diners often left standing in Decoy, from choosing the right types of line for a table. How do you translate ice to making our own tinctures to aging TBN: RedFarm has some clever that to good hospitality? our cocktails in oak barrels. cocktails on the list, such as the Bee’s Teas (chamomile tea-infused SC: It’s definitely an opportunity to TBN: Decoy must allow you to be more bourbon, fig, lemon, basil, honey) and attract customers to our drink menu imaginative, as in the Sitting Down Le Club Hot (jalapeño-infused tequila, while they wait. Most importantly, we get for Dinner (duck fat-washed whiskey, cucumber, mint, agave, lime, smoked to have a conversation with them. This lemon, egg white, red wine). Are those sea salt). What are you tinkering with guests a more curious bunch? now that we’re in the midst of autumn? is very important because it allows us to understand what are they looking for in a SC: Decoy started with experimentation, SC: Dark spirits that incorporate different cocktail, and what their likes and dislikes and we have made it into something very shrubs made with fall fruits, such as are so we can help them find something ■ special. The clientele is adventurous. They nectar, apple and baking spices. new and appealing. LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

Connecticut’s only trade magazine and comprehensive online resource for the local licensed beer, wine and spirits industry.

INCLUDED IN YOUR SUBSCRIPTION

GET MARKET INFORMATION

LEARN ABOUT NEW PRODUCTS

READ NEWS, BE NEWS

SHOP PRODUCTS & PRICES 24/7

PLUS ACCESS TO THE ONLINE PRODUCT PORTAL

REAL-TIME PRODUCTS AND PRICES, ANYTIME, VIA MOBILE PHONE, TABLET OR LAPTOP

ONLINE ORDERING 24/7

CALL US AT 203.288.3375 VISIT US AT WWW.THEBEVERAGEJOURNAL.COM