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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”.
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  • Vya Vermouth Manhattan Cocktail Recipe Library

    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.