About Beverage Media Group BMG 2017 EDITORIAL NATIONAL COVERAGE, LOCAL ADVANTAGE Calendar

Total Page:16

File Type:pdf, Size:1020Kb

About Beverage Media Group BMG 2017 EDITORIAL NATIONAL COVERAGE, LOCAL ADVANTAGE Calendar BEVERAGE MEDIA GROUP 2017 EDITORIAL CALENDAR t comes In a long This gives restaurants and bars a wide range of options when i ordic restauranthe to use as a cocktail ingredient. the bar menurant’s Scandinavia, mead has had ). PA At the trendy N water heritage as a celebratory wedding drink. gern in e A Aska in Williamsburg, feratures house-made mead. MT anager Chad Mead Men ntive .C.- brew also appears in the restau ead—at its core honey, everage BY ROBERT HAYNES-PETERSON Jorvik cocktailt the seasonally (aquavit,B driven mead, I tyle and yeast—is one of th A uco-S oldest fermentedians,” beverages saysou B akery.D anhattan, nge M tar and in human history. “It goes ead to Nektar; Walsh includes mead alongside B e ” last call py, craft beer and cider, listing inve M expressions like the T ichigan’s L back to the ancient Egypt Freakout (brewed with ora ew Jersey. BMG 2017 based chef David Guas of Bay blossom honey, agave nec oday’s technology and the competitive dry and cider-like “T lime juice) fromMeadery M in N s a cocktail columns t can be served still craft brewery market are allowing m ntent can range and more traditional styles from th tails Melovino comeR backather in than many simply different cloying styles. or syru While Walsh has “played EDITORIAL Guas has taken things ecause today’s mead ranges fromV to 14%. around” with mead a B to spicy, floral or sweet. I ingredient, Board. on its or sparkling, and alcohol co to a new level,oney creating cock OARD) cALEndar H from about 3% AB as part of a promotion with the or floral National B ONEY H Guas says it’s important to uas of the diversity of mead styles and options, In addition to our monthly features, each issue contains ATIONAL N taste the product you’re using ( E own first and look for citrus notes, levels of intensity, alcoholeadworks in ity M RATHL IMONE content body and sweetness. G recurring columns which cover all the important trends uses a lower-alcohol citrusy version and a higher-alcohol fruity version, H BY S BY H P OGRA both from Charm C Baltimore, for his drinks. ■ PHOT and developments in the beverage alcohol business: Beverage Analyst: 1 New pROdUcts & pROMOtIONs: Arizona / Nevada / New Mexico / • Blackberry Mead-Fashioned The latest wines, spirits and beers to hit the market. Nebraska BY CHEF DAVID GUAS Ingredients: 1 oz Bourbon 1½ oz Dry Mead (still) ney syrup, 2 Tbsp Honey Syrup* into an 8oz 3 Blackberries urbon 2 Dashes Angostura Bitters 1 Orange Peel the chANgINg World OF RetAIL: Splash Water California Beverage Industry News Method: 2 In a rocks glass, combine blackberries, ho bitters and orange peel, muddling gently. Pour How to best compete in the increasingly complex t until dissolvedreserve. Makes (no glass, add one large ice cube. Then add mead, bo and a splash of water. Stir rup,lightly combine for 30 seconds1/4 cup eachto chill of honey and blend. MERchAnDIsInG, retail environment. *To make Honey Sy Colorado Beverage Analyst IssUE/ Material and water in a small saucepan. Hea Category InDUsTRy nEws, more than one minute), strain, chill and wInE four servings. MAnagemenT MOnTh DEADLInEs FOcUs IssUEs & TREnDs FOcUs tReNdspOttINg: & MARkETInG 3 Connecticut Beverage Journal Reporting on the most current innovations and next-new- thing in the industry. Space: 11/30 ¡ The Shift to Low-Alcohol ¡ Understand the Art of Control States Beverage Guide: ¡ Cool Climate South Africa ¡ Chardonnay 101 North Carolina / Ohio / Virginia / JAn Material: 12/8 Cocktails Hand-Selling 4 the FINd: West Virginia A spotlight on hard-to-find or one-of-a-kind new products. Delaware Beverage Journal Space: 12/30 ¡ Know the Top Regions ¡ The Advantage of an LAst cALL: FEB ¡ Champagne 101 ¡ High-End Blends 5 Material: 1/6 for Wine Value Unusual Wine List An insider’s look at the cocktails trending today. Florida Beverage Journal TalkIN’ tech: 6 Georgia Beverage Journal The latest technology which can influence better selling. Space: 1/30 ¡ Canadian Whisky 101 | ¡ Incorporating Tea & Herbal ¡ Is Natural Wine Here to Stay? ¡ Alsace MAR Material: 2/7 Irish Whiskey Cocktails on Your List Hawaii Beverage Guide 7 INdUstry pROFILes: A peek behind the curtains of the most successful Illinois Beverage Guide ¡ The Changing World of restaurateurs, retailers, importers and distributors. Space: 2/28 ¡ Agave Spirits: Tequila, ¡ Beer Update | Top 10 Retail: Expansion of Online ¡ Priorat APR Material: 3/7 Mezcal & Cousins Retailer FAQs Kansas Beverage News Rapid Delivery Maryland Beverage Journal Space: 3/29 ¡ What Your By-the-Glass List ¡ Rising Star Wine Regions: ¡ Test Your Staff’s Gin IQIQ ¡ Sangria Grows sPEcIAL BOnUs DIsTRIBUTIOn Massachusetts Beverage Business MAy Material: 4/7 Says About Your Restaurant Finger Lakes Michigan Hospitality Review FebRUARY - South Beach Food & Wine Festival ¡ Health & Labeling: Making Space: 4/28 ¡ Rum Cocktails Sense of Gluten-Free, Organic ¡ Trendspotting: Frozen Cocktails ¡ Develop Your Rosé Strategy ApRIL - Wine & Spirits Wholesalers of America Convention Midwest Beverage Guide: JUn Material: 5/8 Indiana / Missouri / Kentucky / & Anti-Oxidants MAY - NABCA Control States Convention Tennessee / Wisconsin Space: 5/29 OctObeR - New York City Wine & Food Festival New Jersey Beverage Journal ¡ Test Your Staff’s Vodka IQIQ ¡ 10 Top Cocktail Trends to Watch ¡ The Changing World of Retail ¡ Is it Time for Canadian Wine? JUL Material: 6/8 New York Beverage Media Oklahoma Beverage News Space: 6/29 ¡ Packaging Trends that ¡ Limoncello & Fruit Liqueurs ¡ Savory Cocktails ¡ Riesling 101 EDUcationAL sERIEs AUG Material: 7/7 are Gaining Traction Pennsylvania Observer Our “Back to Basics” 101 education series, which focused Rhode Island Beverage Journal Space: 7/28 ¡ 2017 Up-and-Coming ¡ Selling Kosher Wine | Help Your 101 sEP ¡ Test Your Staff’s Bourbon IQIQ ¡ Syrah/Shiraz 101101 on spirits categories in 2016 will shift to varietal and regional Material: 8/7 Mixologists Customers Build a Start-Up Bar South Carolina Beverage Journal wine categories, emphasizing specific selling tips. Texas Beverage Journal For spirits we are introducing a new department, Space: 8/30 ¡ Understanding the ¡ Glassware 101101 ¡ Gift Merchandising Strategies ¡ Local Wine “Test Your IQ ,” which aims to be topical, educational OcT Material: 9/7 Spanish Wine Evolution Washington DC Beverage Journal and entertaining. What makes gin different from liqueur? What does it mean when a vodka is “triple distilled”? Space: 9/29 Through a series of category-focused questions, we will ¡ Technology Training ¡ Grenache 101101 ¡ Holiday Packaging Feature ¡ Cava’s Upscale Offerings nOV Material: 10/6 embrace facts and dispel myths. Readers of both these accessible primers will walk away Space: 10/30 ¡ Cognac vs. Armagnac: ¡ Champagne vs. Prosecco: with a comprehensive understanding of each spirit and ¡ Social Media Update ¡ Cabernet Sauvignon 101 BeverageMedia.com DEc Material: 11/7 Selling Points A New Approach to Selling wine category, and feeling a little bit more like an expert. ABOUT Beverage MEDIA GROUP BMG 2017 EDITORIAL NATIONAL COVERAGE, LOCAL ADVANTAGE cALEndar PUBLIcations eCommercE Since 1936, BMG has been the leading publisher to the wine BMG’s website, BeverageMedia.com, connects licensees & spirits industry, publishing a number of regional magazines to local distributor brand and price information online around the country. Each monthly issue combines timely, throughout the U.S. Here sommeliers, retailers and in-depth national and local editorial coverage with brand restaurateurs have access to powerful tools for search as and price listings from local distributors. Our monthly feature well as a shopping cart to order direct from distributors. articles focus on national beverage alcohol news, including its Salespeople also have access to critical product information. Separately, BMG hosts 200 ecommerce people, products, promotions and merchandising. The unique websites for retailers, specifically designed to sell wine “local advantage” offers opportunities to tailor specific selling and spirits to consumers. and marketing messages. AdvertisInG MEchAnIcAL REqUIREMEnTs FULL PAGE 1/2 PAGE VERTICAL SPREAD National: Includes all Beverage Media Group Publications. 8 1/4” x 10 7/8” 3 1/2” x 9 7/8” 16 1/2” x 10 7/8” Broken space and local rates available upon request. (8.25” x 10.875”) (3.5” x 9.875”) (8.5” x 10.875”) 1/2 PAGE HORIZontaL 1/3 pagE (ISLAND AD) SPINE AD 7 1/4” x 4 7/8” 2 1/8” x 10 3/8” 10 7/8” x 1 1/4” ADDITIOnAL Information: (7.25” x 4.875”) (2.125” x 10.375”) (10.875” x 1.25”) Circulation: 83,635 (60% on-premise, 40% off-premise) Frequency: 12x per year Material BLEED Closing Dates: See inside Materials necessary for quality offset printing can be submitted Electronically. Macintosh- Full Page: based application files preferred. Additional Trim Size: 8 1/4” x 10 7/8”. Bleed size (full page): 8 3/4”x 11 3/8”. BeverageMedia.com charges may be incurred for other platforms eCommerce opportunities: Please inquire or files that require digital file manipulation. 2-Page Spreads: Electronic files can be accepted in the following Trim size: 16 1/2” X 10 7/8”. formats: Hi-resolution Adobe Acrobat PDFx-1A, Bleed size: 17 1/2” X 11 3/8”. Adobe CS5 In-Design, Illustrator, Photoshop Supply spread ads as singles pages. AdvertisInG InqUIRy formats. Include all printer/screen fonts and Keep live matter 1/4” from trim edge Jody Slone linked artwork. All artwork should be saved and 3/8” from gutter trim. as TIFF or EPS, with a minimum of 300 dpi (212) 571-3232 ext. 7931 1/3rd Page: resolution. Color artwork should be in CMYK e-mail:[email protected] Trim Size: 2 5/8” x 10 7/8”.
Recommended publications
  • Coravin Wines Fine Wine by the Glass
    CORAVIN WINES FINE WINE BY THE GLASS “CORAVIN IS THE MOST TRANSFORMATIONAL AND EXCITING NEW PRODUCT FOR WINE LOVERS THAT HAS BEEN INVENTED IN THE LAST 30+ YEARS – THIS IS A KILLER DEVICE” ROBERT PARKER, JR WINE WRITER & CRITIC WITH A CORAVIN THE OPTIONS ARE ENDLESS, WE CAN NOW POUR A GLASS OF FINE WINE WITHOUT PULLING THE CORK, THEREFORE NOT OXIDISING OR CONTIMINATING THE JUICE INSIDE. THIS ALLOWS US TO OFFER FINE AND RARE WINES BY THE GLASS, OR EVEN SPECIAL PARCELS WE HAVE BEEN LUCKY TO GET OUR HANDS ON. WHITE 125ML 2016/17 Condrieu Les Mandouls, Rhone, Ferraton Pere & Fils 17.00 Jancis Robinson – 17 Points Floral nose, backed up by apricot, peach and a tangy marmalade note. Good zest on the finish. Typically bombastic, but retains balance. 2015 Saint-Aubin 1er Cru ‘En Montceau’ Domaine Marc Colin 18.00 Wine Advocate – 91 Points The palate is well balanced with lemon zest, orange peel and hints of peach all served up with a side order of spice on the finish. Plenty to savour here and the length is impressive. 2012 Chassagne-Montrachet 1er Cru Les Champs Gain, Marc Colin 19.00 Jancis Robinson – 16.5 Points Oak-dominant lime nose, quite powerful. Rich and assertive on the palate, it is concentrated and compact, showing power and vibrancy. Oaky yet mineral, pungent and long. RED 125ML 2015 The Owl & The Dust Devil, Finca Decero, Mendoza, Argentina 11.00 Silver Medal – International Wine Challenge – 93 Points 39% Cabernet Sauvignon, 32% Malbec, 19% Petit Verdot, 10% Tannat Superb single vineyard blend with a silky structure, great balance and structure, an exceptionally rich core provides depth of character and flavour for superb ageing potential.
    [Show full text]
  • Anly Spirits Co
    spir anly i s c o est 2015 ha h ndcr • batc afted small o NATURE IN A BOTTLE Manly Spirits Co. Distillery was born from our passion to create distinctive Australian Spirits capturing the relaxed beaches lifestyle and coastal influence. Made with sustainably foraged marine and native Australian botanicals we hope you enjoy the crafted cocktails we have on our menu. Enjoy! 1. key botanicals (distinctly australian) Get to know the key Australian native botanicals found in our Gins, Liqueurs and Botanical Vodkas. Sea Lettuce: Finger Lime: green algae found exquisite rainforest clinging to rocks in the fruit, lime caviar for inter-tidal zone your mouth Anise Myrtle: a warm licorice-like taste Tasmanian Lemon Myrtle: Pepper Leaf: fresh aroma of citrus, Earthy, pesto & Lemon Aspen: with delicate menthol spice with an exotic tart lemon taste with touches bushland herbal note a hint of grapefruit Lilly Pilly: Roasted Wattle slightly tart, cranberry Seed: like flavour, with A little bit nutty, a a hint of clove and Sea Parsley: little bit spicy, a little honey similar to celery with bit chocolatey salty character 2. tasting flights THREE WAY GIN & TONIC FLIGHT • 19 The fun way to enjoy our gins; (choose 3) Australian Dry, Coastal Citrus, Barrel Aged, Lilly Pilly Pink all served with your ‘pick and choose’ garnishes, premium tonic & mini bucket of ice. COCKTAIL FLIGHT • 17 Get to know 3 of the most famous classic gin cocktails in one go. Negroni (the head bartender’s favourite), Martini (for the purist) and Aviation (an absolute classic from the 1900's).
    [Show full text]
  • Sage Wine List
    SAGE WINE LIST APERITIF Boutique Pastis 8 Tio pepe Dry Fino Spain 9 Seppelt Amontillado Australia 11 BEERS ON TAP 9 4 Pines Kolsh Vale Lager Vale Ale Zierholz Porter Hawthorn Pilsner Apple Thief Cider 2 brothers Kung Foo Rice Larger 10 BOTTLES Corona 9 Coopers Pale Ale 8 James Boags Light 7 SOFT DRINKS 5 SPARKLING WATER 6 P/P FANCY SODAS 8 MOCKTAIL 10 Strawberry & Mint Lemonade MINT COCKTAILS “It is the destiny of mint to be crushed.” Waverley Lewis Root Swedish Maid – Vodka, mint, cucumber, lime juice, white sugar syrup 16 The Dragon – Pisco, mint, lime juice, white sugar syrup 16 Old Cuban – Dark Rum, sparkling wine, mint, lime juice, white sugar syrup, angostura bitters 16 Champagne Julep – Cognac, Champagne, mint, white sugar 18 Port Stinger – Port, Crème de Menthe, mint 16 CLUB COCKTAILS "Recalling certain gentlemen of other days, who made of drinking one of the pleasures of life - not one of its evils; and who whatever they drank, proved able to carry it, keep their heads, and remain gentlemen, even in their cups. Their example is commended to their posterity." Albert Stevens Crockett Mitch Martini – Zubrowka Bison Vodka, peach liqueur, apple juice, passionfruit syrup Recipe by Giovanni Burdi, 1997 16 Clover Club – Gin, raspberry syrup, lemon juice, egg white First published in Thomas Bullock’s The Ideal Bartender, 1917 16 El Floridita Daiquiri – White Rum, Maraschino cherry liqueur, grapefruit & lime Recipe by Constantino Ribalaigua Vert, 1912 16 Espresso Martini – Vodka, Coffee Liqueur, espresso, white sugar syrup Recipe by Dick Bradsell, 1983 16 Fish House Punch – Dark Rum, Cognac, Peach Brandy, lemon juice, sugar syrup, water Recipe by unknown, 1732 16 Manhattan – Rye Whiskey, sweet vermouth, maraschino liqueur, orange bitters Recipe by Dr.
    [Show full text]
  • Served Nightly 6-11Pm Enlightenment . Wines . Meadery . Food Bottles to Go
    SEASONAL ARCHIVE ELCOME. TO. HONEY’S, OUR RECENT RELEASES RARE MEADS FROM THE EW VAULT THE . T AST I N G . R OOM AND.COCKTAIL.BAR.FOR ENLIGHTENMENT W DAGGER ENLIGHTE NME NT. WINE S W* GLASS: 16 (2.5OZ) BOTTLE: 60 NEW..YORK CITY’S..FIRST..MEADERY. *NE NOUGHT MOST OF .WHAT .WE. PRODUCE YOU GLASS: 10 BOTTLE: 35 BOTANICAL CHERRY MEAD WITH FIR HEMLOCK, CHAMOMILE AND YARROW. OUR SHOW MEAD, SPONTANEOUSLY FERMENTED CAN DRINK BY THE GLASS AS WELL AS AROMATIC DRY AND TANNIC DRY FROM WILDFLOWER HONEY AND WELL WATER- , . PURCHASE IN BOTTLES TO GO. AGED IN BARRELS, DRY AND COMPLEX 12.5%ABV, 375 ML BOTTLE 2018 MEAD IS A KIND OF WINE, FERMENTED 12.5%ABV, 750 ML 2019 FROM HONEY, HERBS AND FRUITS RTR (RAISE THE ROOF) W* GLASS: N/A BOTTLE: 60 RATHER.THAN.GRAPES. THROUGH *NE NIGHT EYES LIGHTLY SPARKLING SOUR MEAD FERMENTED IN OAK GLASS: 12 BOTTLE: 40 THE WINDOW BEHIND THE BAR, FROM LACTIC BACTERIA, WILD YEAST, WELL WATER AND YOU CAN VIEW OUR MEADERY AND SPARKLING MEAD MADE FROM APPLES, APPLE BLOSSOM HONEY. BOTTLE CONDITIONED IN THE MAY EVEN FIND US WORKING ON A CHERRIES, ROSEHIPS AND SUMAC. ANCESTRAL METHOD.13%ABV, 750 ML 2018 BONE DRY AND FRUITY. NEW RELEASE. 12.5%ABV, 750 ML 2019 ENLIGHTENMENTWINES IS A NATURAL * NEW MEADERY..ALL.OUR.INGREDIENTS * MEMENTO MORI . BOTTLES TO GO WINES ARE.LOCALLY.SOURCED.OR.FORAGED. GLASS: 9 (2.5OZ) BOTTLE: 35 DANDELION MEAD, A HISTORICAL NEW ENGLAND * W E EMB R A CE SPONTA NEOUS NEW 2019 NOUGHT 750ml 25 TONIC AND DIGESTIF MADE FROM FORAGED * 2019 NIGHT EYES 750ml 30 FERMENTATION, BARREL AGING W* DANDELION BLOSSOMS AND WILDFLOWER HONEY.
    [Show full text]
  • Chaucer's Presspak.Pub
    Our History established 1964 1970’s label 1979: LAWRENCE BARGETTO in the vineyard The CHAUCER’S dessert wine story begins on the banks of Soquel “Her mouth was sweet as Mead or Creek, California. In 1964, winery president, Lawrence Bargetto, saw honey say a hand of apples lying an opportunity to create a new style of dessert wine made from fresh, in the hay” locally-grown fruit in Santa Cruz County. —THE MILLERS TALE With an abundant supply of local plums, Lawrence decided to make “They fetched him first the sweetest wine from the Santa Rosa Plums growing on the winery property. wine. Then Mead in mazers they combine” Using the winemaking skills he learned from his father, he picked the —TALE OF SIR TOPAZ fresh plums into 40 lb. lug boxes and dumped them into the empty W open-top redwood fermentation tanks. Since it was summer, the fer- The above passages were taken from mentation tanks were empty and could be used for this new dessert Geoffrey Chaucer’s Canterbury Tales, wine experiment. a great literary achievement filled with rich images of Medieval life in Merry ole’ England. Immediately after the fermentation began, the cellars were filled with the delicate and sensuous aromas of the Santa Rosa Plum. Lawrence Throughout the rhyming tales one had not smelled this aroma in the cellars before and he was exhilarated finds Mead to be enjoyed by com- moner and royalty alike. with the possibilities. After finishing the fermentation, clarification, stabilization and sweet- ening, he bottled the wine in clear glass to highlight the alluring color of crimson.
    [Show full text]
  • 2011-2019 Cocktail Class Recipe Book
    2011-2019 Cocktail Class Recipe Book [email protected] 734-276-3215 www.tammystastings.com Unique food and drink experiences Table of Contents Welcome! .............................................................................................................................. 3 Whiskey ................................................................................................................................ 4 Gin & Aquavit ...................................................................................................................... 16 Rum & Sugarcane Spirits ...................................................................................................... 29 Tequila & Mezcal ................................................................................................................. 38 Brandy ................................................................................................................................ 45 Vodka.................................................................................................................................. 49 Other Base Spirits ................................................................................................................ 53 Amaro ................................................................................................................................................... 53 Cordials ................................................................................................................................................. 55 Port,
    [Show full text]
  • View Shelf Talker
    PROPERTY OF PACIFIC EDGE IMPORTS, AGOURA HILLS, CA PROPERTY OF PACIFIC EDGE IMPORTS, AGOURA HILLS, CA Lindisfarne Meade Lindisfarne Meade Lindisfarne Mead is a unique alcoholic fortified Lindisfarne Mead is a unique alcoholic fortified wine manufactured on the Holy Island of wine manufactured on the Holy Island of Lindisfarne off the Northumberland coast. Lindisfarne off the Northumberland coast. The honey which is used in the production of The honey which is used in the production of Lindisfarne Mead is drawn from the four corners Lindisfarne Mead is drawn from the four corners of the world and here on the island, it is vatted of the world and here on the island, it is vatted with fermented grape juice, honey, herbs and pure with fermented grape juice, honey, herbs and pure natural water of an artesian well and fortified with natural water of an artesian well and fortified with fine spirits to produce this unique drink. fine spirits to produce this unique drink. PROPERTY OF PACIFIC EDGE IMPORTS, AGOURA HILLS, CA PROPERTY OF PACIFIC EDGE IMPORTS, AGOURA HILLS, CA Lindisfarne Meade Lindisfarne Meade Lindisfarne Mead is a unique alcoholic fortified Lindisfarne Mead is a unique alcoholic fortified wine manufactured on the Holy Island of wine manufactured on the Holy Island of Lindisfarne off the Northumberland coast. Lindisfarne off the Northumberland coast. The honey which is used in the production of The honey which is used in the production of Lindisfarne Mead is drawn from the four corners Lindisfarne Mead is drawn from the four corners of the world and here on the island, it is vatted of the world and here on the island, it is vatted with fermented grape juice, honey, herbs and pure with fermented grape juice, honey, herbs and pure natural water of an artesian well and fortified with natural water of an artesian well and fortified with fine spirits to produce this unique drink.
    [Show full text]
  • Copy of Dark Navy Blue and Pale Gold with Corner Border Pub Menu
    TAVERNONNA ITALIAN KITCHEN S E R V I N G A U T H E N T I C I T A L I A N C U I S I N E ANTIPASTI WARM TOMATO FOCACCIA with ricotta $3 add fresh buffalo mozzarella, aged balsamic $6 NONNA’S MEATBALLS with pomodoro, lemon $12 ricotta CHEESE & SALUMI chefs selection of cured $13 meats and cheeses with accompaniments CAPRESSE SALAD buffalo mozzarella, heirloom $11 tomato, sherry vinaigrette basil, aged balsamic HOUSE SALAD baby mix green, bleu cheese, $10 crispy pork belly, balsamic vinaigrette, pinenuts PASTA MEZZALUNA sweet corn and ricotta ravioli, $15 brown butter SPAGHETTI all’AMATRICIANA guanciale, spicy $18 pomodoro, pecorino romano PAPPARDELLE duck confit, roasted wild $22 mushrooms, pecorino romano SPAGHETTI POMODORO san marzano tomatoes, $15 micro basil, grana padano RIGATONI BOLOGNESE braised beef bolognese, $21 pancetta, pomodoro, grana padano ADD NONNA’S FAMOUS BRISKET MEATBALL $6 ENTREE FRIED CHICKEN “PARM” tomato marmellata, $24 smoked provolone cheese, pickled vegetables *10 oz New York Strip herbs, roasted garlic, $32 fingerling potatoes, salsa verde GRILLED OCTOPUS shaved fennel, cucumber, $28 pickled radish, cherry tomato vinaigrette SIDES SALT CRUSTED POTATOES salsa verde $8.00 STONE GROUND ORGANIC POLENTA grana $8.00 padano, gratina BROCCOLINI pickled fresno chilis, lemon $8.00 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness TAVERNONNA ITALIAN KITCHEN S E R V I N G A U T H E N T I C I T A L I A N C U I S I N E DRAFT BEER MILLER LITE | Pilsner | 4.2%
    [Show full text]
  • Introduction to Mead
    Introduction to Mead Nelson Crowle Dunedin Brewers Guild 12 August 2011 (V0002a) (updated from V0001 - 14 July 2010) [email protected] www.BuildABeer.org What is Mead? Mead is simply a fermentation of honey diluted in water, and is often called honey wine (although wine is actually a fermented fruit beverage). There are many varieties of mead – different sweetness levels, different alcohol strengths, and different added ingredients (fruits, spices, beer, etc.) Making mead can be as simple as the 7-minute dump-and-stir or as complex as an all-grain braggot made with beer. History of Mead Mead is one of the oldest fermented alcoholic beverages in the world, with a history dating back at least 9000 years. It is part of many legends, stories, and poems. It was made independently by many cultures and was involved in religious, spiritual, and social experiences. It predates the need for cultivating or farming barley or wheat or grapes – and was an easy beverage for nomadic tribes to make. According to legend, mead was a special gift to the new couple – a moon (a month’s worth) of honey mead to guarantee fertility (hence “honeymoon”). Mead has been thought to be an aphrodisiac and the “nectar of the gods.” Beekeepers were highly regarded for their production of honey, as well as beeswax. Honey was collected as an important food and sugar source by ancient civilizations. Early popular theory is that early tribes found mead when rain had mixed with honey and spontaneously fermented. However, other theories are more credible in which the honey started to ferment in the collection containers, which were made from animal skins, stomachs, intestines, etc.
    [Show full text]
  • Vermont 802Spirits Current Complete Price List September 2021 1 of 24
    Vermont 802Spirits Current Complete Price List September 2021 VT REG NH VT Sale Price Code Brand Size Price Price Price Save Proof Status per OZ Brandy Brandy Domestic 056308 Allen's Coffee Brandy 1.75L 19.99 15.99 17.99 2.00 70 High Volume 0.30 056306 Allen's Coffee Brandy 750ML 9.99 7.99 60 High Volume 0.39 056310 Allen's Cold Brew Coffee Brandy 750ML 14.99 60 New 0.59 052374 Coronet VSQ Brandy 375ML 4.99 80 High Volume 0.39 052584 E & J Superior Res. VSOP 1.75L 25.99 23.99 80 High Volume 0.44 052581 E & J Superior Res. VSOP 375ML 5.99 5.49 80 High Volume 0.47 052582 E & J Superior Res. VSOP 750ML 14.99 12.99 12.99 2.00 80 High Volume 0.51 052598 E & J VS Brandy 1.75L 24.99 21.99 22.99 2.00 80 High Volume 0.39 052596 E & J VS Brandy 750ML 12.99 11.99 80 High Volume 0.51 052563 E & J XO Brandy 750ML 16.99 15.99 80 High Volume 0.67 073864 E&J Spiced Brandy 750ML 9.99 60 New 0.39 053536 Laird's Applejack 750ML 17.99 15.99 80 High Volume 0.71 054916 Leroux Jezynowka Blackberry Brandy 750ML 11.99 8.99 70 Medium Volume 0.47 900488 Mad Apple Brandy 750ML 46.99 84 Medium Volume 1.85 054438 Mr. Boston Apricot Brandy 1.75L 17.99 13.99 70 High Volume 0.30 054436 Mr.
    [Show full text]
  • Rye Scotch Gin Brandy Cognac Armagnac Whiskey Rum Tequila
    Bourbon Whiskey Scotch Amaro BLACK DIRT 4 YEAR + 12 AKASHI JAPAN 12 BANK NOTE 5 YEAR*** 11 APEROL 11 BLANTON’S 16 BARRELL INFINITY 14 CADENHEAD MILTONDUFF 11Y 22 BERTO RED BITTER 11 BULLEIT 11 BARRELL WIEMER RIESLING 19 CAOL ILA 18 CAFFO RED BITTER 10 EAGLE RARE 13 DEL BAC SINGLE MALT 18 DEANSTON 12 YEAR 13 CIOCIARO 10 ELIJAH CRAIG 12 YEAR BP 13 DRY FLY TRITICALE 12 DEWAR’S 12 YEAR 12 CYNAR 11 ELIJAH CRAIG SMALL BATCH 12 DRY FLY WHEAT 12 JW BLACK 12 FACCIA BRUTTO APERITIVO 11 FLX DISTILLING + 11 FORTY CREEK BARREL SELECT 11 TALISKER DISTILLERS ED. 19 FACCIA BRUTTO FERNET 11 FOUR ROSES SINGLE BARREL 12 FLX DISTILLING POT STILL 12 FERNET BRANCA 11 FOUR ROSES YELLOW *** 11 FLX DISTILLING MACS BL. 11 GRAND POPPY 10 HANCOCK RESERVE 12 GEORGE DICKEL 12 Gin GULCH FERNET 11 HILLROCK SOLERA 17 JACK DANIELS 12 BARR HILL AGED 14 J. RIEGER CAFFE 11 IRON SMOKE + 11 JAMESON 12 HENDRICK’S 12 QUAGLIA FERNET 10 JOHNNY DRUM 11 J RIEGER’S KANSAS CITY 10 LOCKHOUSE BARREL AGED 12 VECCHIO DEL CAPO 10 KNOB CREEK 9 YEAR 12 LEOPOLD BROS. AMERICAN 10 LOCKHOUSE SAKURA 12 KOVAL 11 LITTLE BOOK 18 MCKENZIE RESERVE 12 LEOPOLD BROS 4 YEAR 11 NIKKA COFFEY MALT 16 OLD HOME DISTILLERS 11 Vermouth 8 MAKER’S MARK 12 NIKKA FROM THE BARREL 15 PLYMOUTH 12 DOLIN DRY DOLIN BLANC 8 NOAHS MILL 12 NIKKA MIYAGIKYO SINGLE MALT 18 SENECA DRUMS + 12 COCCHI DI TORINO 8 OLD FORESTER 12 NIKKA TAKETSURU PURE MALT 16 BRECKENRIDGE*** 11 8 PINHOOK 12 NIKKA YOICHI SINGLE MALT 15 ST.
    [Show full text]
  • Vya Vermouth Manhattan Cocktail Recipe Library
    MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
    [Show full text]