May 2015 CT Flipbook.Pdf

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 MAY2015

FEATURES

10 Numbers Game The March release of Sunday sales ﬁ gures o ers di erent interpretations as proposed legislation is considered.

12 Industry Accolade Dichello Distributors in Orange, Conn. takes center stage with Anheuser-Busch. 12 14 Making a Statement This month’s guest columnist ponders whether a whiskey’s age is what makes it better.

44 Do You Speak ‘Botanical’? London Dry, New Western and Beyond, botanicals give gins their complex identities.

50 The New Whiskey Paradox Amid high demand and short supply, how do distillers 44 manage to keep new whiskies ﬂ owing? 56 Bianchi’s Turn Beyond the “big two,” Italian white wines are primed to charm Americans.

60 Speakeasy: Fresh Focus A conversation with Tim Hassett, President, Beam Suntory 50 North America.

56 60 May 2015 CONNECTICUT BEVERAGE JOURNAL 3 MAY2015

62 Washington Wine Grows Up Quietly, yet unmistakably, Washington has become a force to be reckoned with.

66 All in the Family 62 The Palm Bay International craft spirits portfolio emphasizes family and quality.

68 Brand Proﬁ le Wild Turkey tastes the sweet success of its American Honey brand.

70 The Pursuit of Hoppiness Understanding hops is key to selling beer today. 74 Bar Talk 66 Gin is in at Chicago’s Betty in Fulton Market.

76 Delivery 2.0 Using a smartphone to order food is one thing. Can it work for alcohol?

74 70 DEPARTMENTS 5 Market Point 36 The Find 78 Beer Column 6 News Front 38 New Products & Promotions 80 Wine Buzz 16 Around Town 40 Legal View 82 By The Numbers 34 Retail Review 42 Serving Up

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 May 2015 See www.thebeveragejournal.com for online product access CONNECTICUT BEVERAGE JOURNAL Volume 80, May 2015, No. 5 (ISSN 0744-1843) The month of May warms up on trends to watch: especially in gin, whiskey and wine. Thaw out sales with increased PUBLISHER industry insight. Gerald P. Slone [email protected] Our May cover story is gin, which may well be the most retro and progressive EDITOR & ASSOCIATE PUBLISHER spirit on the market today. We focus on the botanical character of gin and each Dana Slone [email protected] brand’s unique expression.

DIRECTOR OF WHOLESALE SERVICES We look at the way suppliers have managed to continue creating new whiskey Laurie Buick brand extensions, batches and special bottlings in response to the sales boom. [email protected] Similarly, a local guest columnist shares his view on NAS whiskies by asking, SUBSCRIPTION/RETAIL SERVICES Brian Slone “when is done, done?” [email protected] In wine, topics include under-the-radar Italian white wines and a deeper look at DESIGN Washington State. Evan Fraser [email protected]

WRITERS Lauren Daley Bob Sample

SUBSCRIPTIONS & RENEWALS

$40 FOR ONE YEAR $8 FOR SINGLE COPY $68 FOR TWO YEARS (Includes shipping and handling) Subscription includes Springtime means charitable events and community contributions from within Cellar user ID and password the industry. Legal View’s FAQ advises on how to do it right. All sales are final.

thebeveragejournal.com 203.288.3375 State Sunday sales numbers are a point of contention between the current administration and the local industry. The figures have continued to create a Published Monthly By: Beverage Publications, Inc; 2508 Whitney Avenue, P.O. Box 185159; Hamden, CT 06518 heated debate. is devoted to all liquor, wine and beer licensees as described by the Department of Consumer Protection, Liquor Control Division. The demographics of the U.S. beer drinking public are dynamic, as are movements by brewers to grow and profit. The Beer Column explores. Nothing may be reproduced or uploaded without written permission from the publisher. This includes articles, pictures, pdf files, online or electronic versions. Not Plus, this month’s local news includes an extra-large Around Town, Serving Up, responsible for unsolicited material or advertising claims. Retail Review and a close-up look at a special industry accolade for Dichello. The opinions expressed here are that of the individual The state is rockin’ with activity. Share your news and share the spotlight. 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 the right to edit, reject or properly classify. ON THE Periodicals postage paid at New Haven, CT. COVER Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 DO NOT FORWARD. Gin Sour cocktail photograph by Sophie Carr National Coverage, Local Advantage The Beverage Network Publications are served by: ImageBrief.com Beverage Media Group, Inc. 116 John Street, 23rd floor, New York, NY 10038 tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com

May 2015 CONNECTICUT BEVERAGE JOURNAL 5 NEWSFRONT

BROWN-FORMAN NAMES CAMPBELL BROWN marketing will be supported through a mix of traditional and paid PRESIDENT OF OLD FORESTER media, digital media, public relations and experiential marketing. “As a cider fan, the idea of working with Strongbow was very Brown-Forman announced appealing, and the tone of their creative idea paired perfectly with that Campbell Brown has been my own,” said Stewart. “We had a great time filming the spots.” In promoted to the new position of addition to the new TV campaign, Strongbow has unveiled two President, Old Forester, effective new flavors, Strongbow Red Berries and Strongbow Ginger, as May 1, 2015. Brown, who is a part of a brand new variety pack launch. fifth generation descendent of company founder George Garvin Brown, will be responsible for DICKEL’S FORMER MASTER DISTILLER JOINS the worldwide growth of the Old Forester trademark. He will be POPCORN SUTTON DISTILLING charged with leveraging the current momentum of Old Forester, which has experienced a recent growth in sales for the first time in decades, to develop it into a national and international iconic Popcorn Sutton Distilling American bourbon brand. Brown will also guide the development announced in March that John R. of the Old Forester Distillery on Louisville’s historic West Main Lunn has assumed the position of Street. Brown will report to Lawson Whiting, Chief Brands and Master Distiller with the company. Strategy Officer. The move comes as the company continues to expand its regional presence and distribution nationwide. Lunn most recently DIAGEO RECOGNIZED BY NATIONAL served as Director of the Southern Hub and Master Distiller ASSOCIATION FOR FEMALE EXECUTIVES with multinational alcoholic beverage company, Diageo. In this role, Lunn was responsible for distillation, maturation, bottling The National Association for and visitor center operations at the George Dickel Distillery in Female Executives (NAFE) has Tullahoma, Tenn., and the modernization of the historic Stitzel- named Diageo as one of their 2015 Weller Distillery in Louisville, Ky. “Americans love authentic “Top Companies for Executive Women.” As one of the country’s craft brands, white spirits and bourbon, which I think makes largest associations for women professionals and business owners, Popcorn Sutton perfectly positioned for growth. I can’t think NAFE releases the list annually to honor American corporations of a better person to lead us into the future than John,” said that identify, promote and nurture successful women. This is the Megan Kvamme, CEO of Popcorn Sutton Distilling. fourth time NAFE has selected Diageo for the Top 50 list. “At Diageo, we are enriched by the unique ideas and perspectives that every one of our employees brings to work each day,” said Tara Hunt, ROYAL WINE CORP. ADDS INDUSTRY VETERAN General Counsel and Senior Vice President Human Resources, TO TEAM Diageo North America. Diageo offers a variety of flexible working arrangements including job share, flextime, compressed hours and Royal Wine Corporation (RWC), the opportunities to work from home. world’s largest kosher wine producer and importer, announced that Charles Lynch has joined its wine and spirits SIR PATRICK STEWART STARS IN NEW team in the newly-created position of STRONGBOW CIDER CAMPAIGN Vice President of Business Development Global brand Strongbow Ciders – Spirits & Liqueurs. Lynch will be launched its latest television responsible for sourcing new brands and continuing to build commercial campaign starring on the growth that Royal Wine Corp. has seen in the spirits legendary actor Sir Patrick Stewart. category. Lynch has more than 35 years of experience with The national campaign highlights other wine and spirits industry leaders, such as Brown-Forman, why Strongbow over ice is the CEDC and Charmer. Over the course of his career, he has “bestest” cider experience possible, focused on developing new brands, sales and working directly so much that even a respected celebrity the caliber of Sir Patrick with distributors to ensure the successful launch of products. Stewart isn’t necessary. The tongue-in-cheek take on celebrity

6 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access Now a Brescome Barton on-premise EXCLUSIVE

Available in Original, Sugar-Free, Red Edition and Blue Edition

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

SONOMA-CUTRER TAKES “MOST-POPULAR” the “culinary vision” for BA events including SAVORSM: An CHARDONNAY WIN American Craft Beer & Food Experience, the Farm to Table Pavilion at the Great American Beer Festival®, the World Beer Sonoma-Cutrer, distinguished for producing world- Cup® dinners and write for his craft beer chef-centric blog on class, award-winning Chardonnay, has been voted CraftBeer.com, “Craft Beer with Chef Adam.” He has been the “Most Popular Chardonnay” in America. working with the BA for seven years. “He knows how to push Restaurants weighed in on top-selling wines in Wine the palate and he is a valuable ambassador as we continue to & Spirits Magazine’s 26th Annual Restaurant Poll, provide resources on beer pairing,” said Julia Herz, publisher where Sonoma-Cutrer was named number one in of CraftBeer.com and craft beer program director at the the category. For 23 out of the last 26 years, Sonoma- Brewers Association. Cutrer Russian River Ranches Chardonnay has been named the top-selling, chardonnay in the poll. Additionally, in the BERINGER VINEYARDS NAMES NEW CHIEF Restaurant Top 50 category, guests at America’s top restaurants WINEMAKER named Sonoma-Cutrer the “number three top-selling brand in the entire wine industry.” With a focus on the production of Beringer Vineyards named Mark Beringer outstanding Chardonnay and Pinot Noir, Sonoma-Cutrer has as Chief Winemaker beginning April 20, been crafting wines since 1981 in the esteemed Russian River 2015. A direct descendant of founding Valley growing region of Sonoma County, California. brother, Jacob Beringer, Mark brings a “familial passion” as well as decades of WINES FROM SPAIN TARGETS U.S. MARKET winemaking experience to Beringer. “It's WITH NEW CAMPAIGN an honor to step in and continue the legacy of winemaking that Beringer has long been known for. I am incredibly Wines from Spain, the trade excited to craft wines that reflect the best of Napa Valley, association responsible for the the very same sentiment that led my great-great-grandfather promotion of Spanish wines to establish Beringer in 1876,” said Beringer. Most recently around the world, launched a at Artesa, with additional experience at Duckhorn, Beringer new integrated public relations and marketing campaign in has years of working across a variety of Napa Valley vineyards the United States. The campaign will focus on educating and appellations. Prior Chief Winemaker Laurie Hook has and promoting the diversity of Spanish wines to trade, press transitioned to Winemaker Emeritus. Hook has been with and consumer audiences through media and trade relations, Beringer Vineyards since 1986. event marketing and dynamic digital media content. “This promotion comes at a time of real appreciation for Spanish DISTILLED SPIRITS COUNCIL CEO TO STEP food, as well growing interest in indigenous Spanish varietals, DOWN END OF YEAR and experimentation with new styles,” said Angel Martín Acebes, Senior Trade Commissioner of Spain. Sales of After nearly 16 years of service to the Spanish wine in the U.S. have grown steadily over the past Distilled Spirits Council of the United five years, and last year, the value of Spanish wine imports States (DISCUS) and to the spirits industry, grew by 3 percent. Dr. Peter H. Cressy announced to the DISCUS Board of Directors at its annual BREWERS ASSOCIATION NAMES DULYE meeting last week his desire to step down EXECUTIVE CHEF as CEO at the end of 2015. "It has been a great privilege to be CEO of the Distilled Spirits Council and to have worked with Adam Dulye has been named Executive such outstanding member companies whose commitment to Chef of the Brewers Association (BA) both social responsibility and market modernization has been and CraftBeer.com. Dulye will use his remarkable,” Cressy said. A search committee headed up by culinary background to promote the DISCUS Vice Chairman and Moët Hennessy USA CEO Jim value and compatibility of craft beer and Clerkin, and including Cressy, will begin a national search in cuisine. He will also continue to provide the near future.

8 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access ATIONA N L

APRIL 1 2 0 1 L 5 A U N C H

*Internal Sales data (2010–2014) **Mintel’s Global New Product Database †Kelton Research, 2014

Canada’s #1 RTD brand translates into PROVEN PERFORMER a 20MM case opportunity in U.S.*

Tropical ﬂavors skyrocketed in the last 2 years (600+ non-alcoholic launches). Palm Breeze will HOT FLAVOR TREND lead this trend in the FMB segment in 2014**

11MM Millennial women consuming High-potenTial targeT over 13MM cases of FMB yearly † LEGISLATIVENEWS

Sunday Sales Figures Released • It would extend store hours to allow On Heels of Proposed Legislation retail sale of beer, wine and spirits until 10 p.m., rather than the current 9 p.m. NUMBERS ALLOW OPPOSITE VIEW POINTS Sunday hours would extend to 8 p.m., TO CITE PROOF POINTS rather than the current 5 p.m. • It would increase the number of stores a BY LAUREN DALEY single operator can own from three to six. • It would allow package store owners to Gov. Dannel P. Malloy’s administration Day, better economy, etc. That being said, set their own prices all the way down to recently released figures that they say prove there is no way to pinpoint that Sunday sales actual wholesale cost. that alcohol sales have increased since Sunday impacted any volume sales number because Sullivan said, “Few enterprises are more sales were permitted in May 2012. However, the volume figures used by the Department over-regulated and less competitive than the Connecticut Package Store Association of Revenue Services (DRS) include sales at alcohol sales. Even just the recent opening to (CPSA), which has long maintained that both restaurants and package stores, so there Sunday sales in Connecticut appears to have Sunday sales have only hurt package store is no way to identify where the sales occurred increased consumer choice and volume sales owners, cite those same statistics as proving and why people might drink more,” Josh with no adverse impact on wholesalers or the exact opposite. Hughes of the CPSA said. retailers. Only when pricing is less controlled According to state figures released by Malloy’s “The figures at DRS on excise tax, not and more driven by consumer choice can we administration last month: “In Fiscal Year volume, show a decrease in total sales the also take a fair look at taxes.” 2012-2013 — the first fiscal year that Sunday year after Sunday sales was effective.” Hughes The CSPA is adamantly against the changes, sales were approved — keg beer sales increased also pointed out that most people who buy saying it will only spread business out over by 3.04 percent, wine was up by 1.48 percent, kegs at package stores do not buy them on the extra hours they are open, and will and hard liquor was up by 2.91 percent Sunday, and that, “If there were a keg sales hurt mom-and-pop package stores suffering compared to figures from the previous fiscal volume increase, it is a result of increased increased costs and longer work days with no year.” In a memo Tax Commissioner Kevin craft beer keg sales to restaurants who sell increase in revenue. B. Sullivan sent to lawmakers, he noted: more craft beer, not package stores that don’t McMillen said, “The governor says by “Some portion of increased sales is likely sell as much.” increasing the hours, he’ll get $3.3 million in attributed to expanded days of operation.” Economist Stanley McMillen, who was taxes. I don’t know how that would happen. But CPSA said those recent statistics a member of Malloy’s 2012 Competitive The increase in hours doesn’t necessarily on excise tax released by the state Alcoholic Liquor Pricing Task Force, said “it’s mean the stores will be open — it means they don’t necessarily reflect a boon to their very hard to say” if Sunday sales did anything could be if they wanted to.” Malloy presented businesses — quite the opposite. The for package stores or it was of real import for his proposed budget to the General Assembly association cited the .31 percent decrease in the state’s bottom line. He said he agrees with on Feb. 18 for the fiscal biennium that begins total excise tax revenue from alcohol from the CPSA that Sunday sales “basically spread July 1. 2011-12 versus 2012-13 as proof that Sunday out six days of sales over seven.” If Sunday In other legislative news, a bill that would sales did not help the state’s coffers. They also sales helped, he said, it’s “primarily because allow farm wineries to sell brandy distilled say stores only saw six days of business spread people bought in-state instead of going over off-premise has been approved by the out over seven, and that some stores lost the border. That’s just logic. And if that’s Environment Committee. It will now to money due to added expenses. The CPSA true, then Sunday sales didn’t do much in, go the House floor. House Bill 5119 would maintains that none of the increase could be say, Hartford or Bridgeport.” allow farm wineries to sell brandy made from attributed to Sunday sales because package This year, Malloy’s state budget proposal (SB grapes harvested on premises but distilled off stores file monthly reports and numbers are 946) to the General Assembly would extend premises. Read the amended version here: not broken up by the day. hours even more. Malloy says the changes http://www.cga.ct.gov/2015/FC/2015HB- “There are lots of factors both economic would provide $3.3 million in tax revenue for 05119-R000215-FC.htm. and weather related that affect alcohol sales the state. It would impact state package stores See more state statistics here: http://ct.gov/ volume — an unseasonably warm Memorial in three major ways: drs/cwp/view.asp?a=1441&q=471960 ■

10 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access LEGISLATIVENEWS

Ambassador of Excellence, Dichello DICHELLO IS TOPS IN NORTHEAST embarked on an ambitious organizational- FOR ANHEUSER-BUSCH improvement program. Key among its innovations, it adopted an enterprise-wide system of performance metrics. “We now track every aspect of our business, which gives us the information we need to make continuous improvements,” said DiBetta. Programs such as the Ambassadors of Excellence have helped Anheuser-Busch to continue to dominate the U.S. beer industry, FOCUS ON TEAMWORK Recipients are chosen for Gold, Silver DiBetta pointed out. Besides introducing a LEADS TO HIGH and Bronze awards in each region. The variety of specialty brews – such as Shock PERFORMANCE selection process is rigorous and requires an Top – the company has recently purchased independent Anheuser-Busch Management small craft breweries throughout the U.S. BY BOB SAMPLE auditor team from St. Louis, who reviews One nearby acquisition is Long Island’s performance data for each nominee before Blue Point Brewing Company. Connecticut’s Dichello Distributors was finalists are named. recently named Anheuser-Busch’s top- “The Millennials are returning to performing wholesaler in the Northeast, “Earning this award requires a company Budweiser, and Bud Light continues to earning the company’s prestigious to meet some pretty lofty performance have strong loyalty among beer drinkers Ambassador of Excellence award for 2014. objectives,” said DiBetta, who joined of a variety of ages,” said DiBetta. Several Dichello in 2013 after several decades in Anheuser-Busch breweries supply most of The Ambassador of Excellence Award sales and marketing at Anheuser-Busch. the product distributed in Connecticut: the recognizes Anheuser-Busch partner “This program is a key enabler for driving landmark Newark, N.J. brewery, one in New companies in six regions throughout consistency and focus across the entire Hampshire and another in Baldwinsville, the United States. Orange-based wholesaler system, maximizing Anheuser- N.Y., outside Albany. Dichello was the Gold-level recipient for Busch execution and sales in more than Region 1, which extends from Maine to DiBetta said earning the Ambassador 500,000 retail accounts.” Virginia and encompasses 99 wholesalers. of Excellence Award is a testimony to Dichello distributes Anheuser-Busch To that end, Dichello now puts a strong the hard work of all of the Dichello products in Fairfield, New Haven and emphasis on building partnerships with employees. “It showcases our excellence Middlesex counties. retailers. “Our retail customers have as an organization,” said DiBetta. “It also embraced the new Dichello selling approach increases our company’s perception as a The award ceremony took place on March and they have been so supportive of our great place to work. It’s like a football team 10 at Anheuser-Busch’s senior management programming throughout the year. Our winning the Super Bowl – it’s not the coach meeting in Las Vegas. “Dichello has set retailer customers are sharing this award making the accomplishment, but everybody the bar high for other wholesalers,” said with us, as it’s because of their commitment on the field working together. I’m proud to Anheuser-Busch Region 1 Vice President to the Anheuser-Busch brands and our team be a part of the Dichello team.” Brendan Whitworth. “There is a sense of ■ approach that pushed us to the top in 2014. pride, intensity and commitment to win in Our personal thank you goes to every one of the organization.” our retailer customers,” said DiBetta. In accepting the award, Dichello CEO Sal The program also focuses on consistency DiBetta called it a special time in the history in wholesalers’ business practices, the of Dichello Distributors. “We’re proud that formulation of action plans to close we will be representing Anheuser-Busch for achievement gaps, results tracking Region 1,” said DiBetta. “We applaud the and utilizing a scientific approach to entire team at Dichello Distributors for setting objectives. Dichello CEO Sal DiBetta (center) accepts the having the vision and leadership to make Anheuser-Busch Ambassador of Excellence Award this happen.” In the year prior to being named an on March 10, 2015 in Las Vegas.

12 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access - Introducing Sutter Home Red Blend - 91 POINTS “Juicy red berries and sun-ripened cherries… silky vanilla notes.” –The Tasting Panel

SH-2015 Bev Media Red Blend Ad-Mar.indd 1 2/3/15 4:15 PM GUESTCOLUMN

A STATEMENT ON THE NO AGE STATEMENT guest columnist KENT HARRIGAN

BY KENT HARRIGAN had been in a barrel for 12 years, I could have example the Islay region of Scotland, which There sure has been a lot of talk lately been just as wrong. It may not be ready, but by features a constant moist breeze from the about NAS whiskeys. For those of you not the same token, it may have been ready years Gulf Stream and temperatures never lower familiar with the term, NAS refers to No ago and lost some of its magic. than the high 40’s or higher than the low Age Statement. Whiskey is becoming so popular that there 60’s. It gives a new meaning to the words low and slow. Most of the modern whiskey drinking just isn’t enough to go around. As a distillery, population has always considered age if you are getting orders for bottles that Have you ever noticed how much darker the statements to equate with quality; you know, have, say, the number 12 on them, you had average American bourbon is compared to a 12 year old this, and 18 year old that. It does to have planned for that order 12 years ago Scotch whiskey of the same age? It’s mostly due seem that the red label of a famous scotch and planned on the barrels two years before to the weather’s influence on the oak barrel. is not as refined as its 12-year-old brother that. Who knew we would see such demand? For example, a 12-year-old Scotch could dressed in black, but did it need to be 12 years Still, you have to release something. As such, have less wood influence than an 8-year-old old to become smoother than its younger younger whiskeys are being bottled and bourbon. Those age statements are starting sibling? And just how old is little brother blended with some older whiskeys and no age to mean a lot less when taken literally and anyway? He’s still a decent dram even without statement is found on the label. equating them to mean the older the better. the birthday card. Sure, the number on the This does not have to be a bad thing, if the As the whiskey maker for the Onyx Spirits bottle can give us an idea how long the spirit whiskey is ready. Fifty years ago you rarely Company, I ask myself this question all the rested in the barrel, but does it mean that the saw age statements on whiskey bottles. Then time: Is it done? Our whiskeys are never whiskey is better than the one that doesn't the “Mad Men” convinced us to look for bottled by an arbitrary day on the calendar reveal its age? the number if we wanted quality. My advice or at a particular age. I taste and smell and Back in the mid eighties, I had started a would be that if you like the taste and it’s in worry over their maturity until I am certain culinary career in the kitchen of a famous your budget, forget the math. that they are finished. Connecticut inn. One day, the chef told me Another thing to consider is not how long a Only the very lucky will hit a target that we to get a couple of sheet pans of scrubbed whiskey has been resting in a barrel, but where cannot see. The barrels and the seasons alone potatoes into the oven for baking. After an that barrel itself had been resting. Changes in can answer the question of how long is long hour, I pulled them out as I felt that they temperature and humidity are what make the enough. We have never put an age statement were finished. The chef asked me if they were barrel “work” the whiskey. As the weather gets on our whiskeys and if I was ever required done, and I replied that they had been baking hot and humid, the wood expands, pulling to do so, it would be in letters rather than for an hour. “But are they done?” he asked. the spirit though the charred layer and into numbers: four of them that would spell out As it turned out, they were not and had to the barrel’s wood, picking up color and flavor. the word DONE. go back into the oven. I had assumed that an As the temperature cools and the air gets hour was plenty of time and was prepared to dryer, the wood contracts, squeezing the spirit ABOUT KENT HARRIGAN Kent Harrigan is the distiller and whiskey maker serve our evening guests half-baked spuds. I back through the char. This happens quicker at Onyx Spirits Company in East Hartford, think that you can see where I am going with and more intensely in the whiskey regions of Connecticut. In the beverage industry for over 20 years, Harrigan has traveled the world touring this. If it were whiskey instead of potatoes the United States, where temperatures can some of the best wine regions, distilleries, and and I assumed it to be ready just because it change 30+ degrees overnight. Now take for breweries the planet has to offer.

14 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access

AROUNDTOWN

CAMPARI AMERICA HIGHLIGHTS LOCAL BARTENDERS THROUGH NATIONAL PROJECT

Campari America helps support the United States Bartenders Guild (USBG) and the bartender community by sponsoring the 2015 Bartenders Yearbook, Connecticut edition. This is the first year Connecticut bartenders are participating in the annual, national project aimed at highlighting the keepers of the craft in local markets. 1a 1b The print and digital portraits each tell a personal story. The USBG CT's Bartender Yearbook shoot took place at Ordinary in New Haven on March 8, 2015. Funds raised from the sales of the yearbook help support USBG events and a new national bartender relief fund, called Bartender Emergency Assistance Program (BEAP), whose goal is to assist bartenders and their families who are in need of financial assistance as a result of a catastrophic event or an emergency. The yearbook can be found at www.bartenderyearbook.com.

1a, 1b. Campari apparel and decorations inside New Haven’s 2 3 Ordinary for the United States Bartenders Guild Yearbook photo shoot. Campari America is a sponsor of the state chapter’s participation. 2. Dimitrios Zahariadis, Connecticut chapter president of USBG and Gary Dritschler, Market Manager, Campari America, during the yearbook shoot. 3. Claire Bertin-Lang, founder and organizer of Bartenders Yearbook project. 4. USBG CT chapter members group together. 5. Bartenders Jaime Johel and Christian Quezada. Claire Bertin-Lang looks on. 6. New York Bartender Adrienne Oakes of The Elm sits for her portrait.

Photos by Savannah Mul.

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

CAMPARI AMERICA HIGHLIGHTS LOCAL BARTENDERS THROUGH NATIONAL PROJECT

Photos by Savannah Mul. AROUNDTOWN

CURIOUS CORK IMPORTS APPOINTS EAST COAST REGIONAL MANAGER

Curious Cork Imports, whose portfolio is distributed in Connecticut by Cellar Fine Wines (CFW), has appointed Daniel Clas as the company’s first East Coast Regional Manager. Clas recently relocated to New York from the company’s Denver, Colorado headquarters and will visit Connecticut often to work with the CFW sales team and host events.

Clas (third from the right) with the Cellar Fine Wines team at their Essex, CT warehouse holding bottles of Curious Cork brands including Tuscan Sun Wines, Baracchi Winery and Faire la Fête. From left to right: CFW Hartford County Sales Representative Jake Ruder; CFW Regional Account Manager Rich Veilleux; CFW New Haven County Sales Representative Dan Reynolds; CFW Portfolio Manager Jillian Simms; Clas; CFW Fairfield County Sales Representative Jeff Schultz; and CFW Business Development Director George Carabetta.

BANFI VINTNERS TASTING HOSTED AT FORNARELLI'S IN NEW HAVEN

Brescome Barton hosted a March wine tasting of Banfi high-end selections for its account development managers and customers at Fornarelli’s in New Haven. Dino Altomare from Banfi Vintners led the tasting of DOCG Brunello di Montalcino, single-vineyard Brunellos, as well as Belnero, Cum Laude and Summus.

HARTFORD FLAVOR LAUNCHES LINE OF BOTANICAL LIQUEURS

Hartford Flavor Company launched its unique flavored natural liqueurs, Wild Moon, designed to align with the growing “cocktail culture.” The liqueurs use organic botanicals as sweetened tinctures to accent spirits, Champagne and more. The company was launched in 2013 by Tom and Lelaneia Dubay, who serve as the company’s CEO and founder respectively. The Dubays experimented with flavors for years, making gifts for friends, which later grew into the Hartford Flavor Company and its Wild Moon line. Wild Moon varieties include Cucumber, Lavender, Rose, Chai Spice and Birch. Hartford Flavor Co. will be hosting its launch gala at the Hartford Club on May 4, 2015 to support local non-profit foundation, Knox Inc., which provides youth with job skills through community gardens and beautifying neighborhoods, among other environmental and sustainable community efforts.

1. The Wild Moon line. 2 2. Hartford Flavor Co. founders Tom and Lelaneia Dubay.

18 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

CURIOUS CORK IMPORTS APPOINTS EAST COAST REGIONAL MANAGER

BANFI VINTNERS TASTING HOSTED AT FORNARELLI'S IN NEW HAVEN

HARTFORD FLAVOR LAUNCHES LINE OF BOTANICAL LIQUEURS

1. The Wild Moon line. 2 2. Hartford Flavor Co. founders Tom and Lelaneia Dubay.

1 AROUNDTOWN

PALM BREEZE LAUNCH PARTY WELCOMES SPRING

Palm Breeze, Canada’s top-selling ready-to-drink (RTD) brand, is now available in Connecticut. A kickoff party at Dave & Busters in Manchester, Conn, heralded its regional arrival in time for spring on March 19, 2015. Targeted towards the 11 million U.S. female consumers of flavored malt beverages (FMBs) and Millennials, Palm Breeze uses a neutral malt base that drinks similar to a high-end 1 vodka with a short, crisp, clean taste, allowing its natural fruit juices and flavors to come through. Palm Breeze is available in the state in two tropical fruit flavors: Ruby Grapefruit and Pineapple Mandarin Orange. Palm Breeze is produced by Mark Anthony Brands, Inc.

1. Palm Breeze on display. 2. Andrew Bussiere, Paul Jansky, Tim McGovern and Bill Nelson, all with Mark Anthony Brands. 3. Hartford Distributing and Franklin Fine Beers Sales Team Representatives Elvis Collado, Mike Harrison and James Daly. 2 4. Hartford Distributing and Franklin Fine Beers Sales Team Representatives Doug Elliot and Cailin Stack. 5. Samples are readied. 6. Greeters at the event held on March 19, 2015.

4 5

SUBMIT YOUR NEWS, EVENTS & IDEAS ON

www.rihospitality.org

6 www.thebeveragejournal.com Photos by Michael Leung.

20 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access with

Give to the Intrepid Fallen Heroes Fund

From May to August 2015, CK Mondavi is Proud to Support for the Fourth Year the Intepid Fallen Heroes Fund with a Donation up to $50,000 from the sale of CK Mondavi wines. The IFHF Supports Our Armed Forces and Their Families for Their Sacrifices in Service to Our Country.

CK Mondavi Wines: First and Only Wines Made in USA Certified® Proudly and Exclusively distributed by Connecticut Distributors Inc. CDI will also be donating $0.50 a case to this great cause during the month of May.

SLOCUM & SONS LAUNCHES DUKE KENTUCKY BOURBON

Slocum & Sons launched Duke Kentucky Bourbon on March 19, 2015. Ethan Wayne created the bourbon through his company, Duke Spirits, and named it after his father, actor and icon John Wayne, known as “The Duke.” The style of Duke Kentucky Bourbon was inspired by bottles from John Wayne’s personal whiskey collection, which was preserved for over 50 years and discovered by his son among his writings and other collected items. The artisanal, small batch bourbon is now available in the state and the brand also offers Duke Special Reserve Brandy.

MURPHY OFFERS EXPANDED KOSHER SELECTIONS, NEW CRAFT TEA

Branford’s Murphy Distributors now carries Tabor, Tulip and Shiloh brand kosher wines. “We are very proud to be offering one of Connecticut’s largest selections of kosher wine and spirits available,” said Matthew Murphy, President of Murphy Distributors. “Tabor Winery, Tulip Winery and Shiloh Winery offer an impressive kosher variety of Cabernet Sauvignon, Merlot, Sauvignon and Shiraz, among many more that include sparkling wines and a spirits variety. These brands are synonymous with our rapidly developing reputation to place 1 and grow supplier brands in key Connecticut accounts,” he added. Also launched was Owl’s Brew from Vermont, a “first-ever tea crafted for cocktails.” The ready-to-pour tea is intended to be paired with a variety of spirits, beers and even wines.

1. Tabor, Tulip and Shiloh brand kosher wines. 2. Owl’s Brew from Vermont.

CRA ANNUAL GOLF TOURNAMENT ANNOUNCES JUNE DATE

The Connecticut Restaurant Association (CRA) announced its Annual Golf Tournament will be held at The Country Club of Waterbury on Tuesday, June 23, 2015. The day will kick off at 11:30 a.m. with registration, lunch and time to mingle with fellow CRA members. Golf begins at 1:00 p.m. with a Shotgun Start, Scramble Format. After eighteen holes of golf, there will be cocktails, dinner and awards. To learn more, visit www.ctrestaurant.org.

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

SLOCUM & SONS LAUNCHES DUKE KENTUCKY CONNECTICUT BARTENDER REPRESENTS AT PATRÓN BOURBON LIMITED EDITION LAUNCH

Slocum & Sons launched Duke Kentucky Bourbon on March In Manhattan on March 20, 2015, a group of New York 19, 2015. Ethan Wayne created the bourbon through his accounts were on hand at the Seamstress Bar and company, Duke Spirits, and named it after his father, actor Restaurant, where Patrón Tequila Master Distiller Antonio and icon John Wayne, known as “The Duke.” The style of Rodriguez conducted a private tasting of the brand’s Duke Kentucky Bourbon was inspired by bottles from John line of aged tequilas. The “crowning jewel” of the tasting Wayne’s personal whiskey collection, which was preserved was the rare Limited Edition Extra Añejo 7 Años Tequila. for over 50 years and discovered by his son among his Anthony DeSerio, Connecticut-based bartender and a writings and other collected items. The artisanal, small batch member of the brand’s “60 Hands Alliance” of cocktail bourbon is now available in the state and the brand also specialists, was present as well. Rodriguez told DeSerio 1 offers Duke Special Reserve Brandy. the limited-edition tequila was a “happy accident.” When the barrel room was being moved around, a few barrels of what were supposed to be reposado were forgotten. The French oak barrels ended up in the coolest portion of the barrel room where, during their seven-year wait, MURPHY OFFERS EXPANDED KOSHER SELECTIONS, they developed their own micro climate and released a NEW CRAFT TEA very minimal angel’s share. Rodriguez said that “we never intended to make this product and we will not be doing Branford’s Murphy Distributors now carries Tabor, Tulip and it again.” The discovered barrels produced 700 cases of Shiloh brand kosher wines. “We are very proud to be offering 750mls and are bottled in the original glass mold with a one of Connecticut’s largest selections of kosher wine and glass stopper. spirits available,” said Matthew Murphy, President of Murphy Distributors. “Tabor Winery, Tulip Winery and Shiloh Winery 1. Patrón Limited Edition Extra Añejo 7 Años. offer an impressive kosher variety of Cabernet Sauvignon, 2. Patrón Tequila Master Distiller Antonio Rodriguez and Merlot, Sauvignon and Shiraz, among many more that include 2 Anthony DeSerio. sparkling wines and a spirits variety. These brands are synonymous with our rapidly developing reputation to place 1 and grow supplier brands in key Connecticut accounts,” he added. Also launched was Owl’s Brew from Vermont, a PEEL AND ONYX PAIR UP FOR VALENTINE’S DAY “first-ever tea crafted for cocktails.” The ready-to-pour tea COCKTAILS is intended to be paired with a variety of spirits, beers and even wines. Peel Liqueurs and Onyx Moonshine paired up in cocktails during a February segment on WTNH TV-8’s “CT Style” for 1. Tabor, Tulip and Shiloh brand kosher wines. Valentine’s Day, including a “Fifty Shades of Grey”-themed 2. Owl’s Brew from Vermont. cocktail in time for the film’s opening. The on-camera guest was Tyler DeVecchis, master mixologist at Glastonbury’s Rooftop 120. DeVecchis demonstrated three cocktails using the two Connecticut-made spirits: Sex a Peel, made with Peel Cremoncello, Onyx Moonshine and a splash of cranberry; One Love, made with Bananacello, Onyx 1 Moonshine and chocolate syrup; and The Charlie Tango, billed as “Connecticut’s Official Fifty Shades of Grey 2 Cocktail” named after character C.T. Grey's helicopter, the Charlie Tango. The namesake cocktail debuted at the early premiere of the film at Spotlight Theaters in Hartford.

CRA ANNUAL GOLF TOURNAMENT ANNOUNCES 1. Peel Liqueurs Co-founder Gianfranco DiDomenico and JUNE DATE Director of Marketing and Sales Amy Cholawa joined the set after the broadcast with hosts Ryan Kristafer and Teresa The Connecticut Restaurant Association (CRA) announced its Dufour. Annual Golf Tournament will be held at The Country Club of 2. The “Fifty Shades” cocktail promotional poster. Waterbury on Tuesday, June 23, 2015. The day will kick off at 11:30 a.m. with registration, lunch and time to mingle with fellow CRA members. Golf begins at 1:00 p.m. with a Shotgun Start, Scramble Format. After eighteen holes of golf, there 2 will be cocktails, dinner and awards. To learn more, visit www.ctrestaurant.org.

May 2015 CONNECTICUT BEVERAGE JOURNAL 23 AROUNDTOWN

WORLDWIDE WINES OFFERS SLOVENIAN WINE IN NEW MARKET ENTRY

Puklavec & Friends Winery, the largest family-owned and operated winery in Slovenia, has officially expanded to the U.S. market and is now available in the state through Worldwide Wines. Premium offerings include a Sauvignon Blanc and Pinot Grigio, as well as three wines from the “popular premium tier,” a Sauvignon Blanc and Pinot Grigio blend, a Cabernet Sauvignon and Merlot blend, and a Moscato. Since the 1930s, the Puklavec family has been making wines in the region of Ljutomer-Ormož, near the Austrian border of Slovenia. Prized for its mineral and lime-rich soils, this region is known for producing the best white wines in Slovenia.

CDI WINS DIAGEO INNOVATION EXCELLENCE AWARD

Connecticut Distributors, Inc. (CDI) was recently awarded a Diageo Innovation Excellence Award for Crown Royal Regal Apple. The award recognizes the distributor who demonstrated “best in class” performance within Diageo’s identifi ed “Innovation Big Bet” during the company’s fi scal year.

Domenick Italiano, Distributor Manager-CT, Diageo and Brian Albenze, President, CDI.

ALTANEVE ITALIAN SPARKLING WINE LAUNCHES

Connecticut-based beverage professional Donna Taylor headed to New York City for Altaneve Prosecco’s launch party. Dressed in black tie and gowns, guests celebrated the debut of the Italian brand with an ice skating party at Brookfield Place in Manhattan on February 24, 2015. Altaneve originates from Valdobbiadene, the town reputed for producing Italy’s highest quality of sparkling wine. 1 2 Located in the foothills of the Dolomites, Valdobbiadene’s steep terrain has produced glera grapes for millennia. Altaneve is billed as a “modern spirit with an ancient story.”

1. Donna Taylor and Founder of Altaneve Sparkling Wines, David Noto. 2. Taylor and Altaneve. 3. A view of the skating party.

24 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access www.posmatic.com 718.707.9788 AROUNDTOWN

SAVOR OFFERS PREVIEW OF APRIL FOOD AND WINE FESTIVAL

“Savor: A Celebration of Wine, Food and Spirits” held a press conference on March 20, 2015 at the Connecticut Convention Center in Hartford promoting the upcoming April 10 and 11 event. Select wines from Murphy Distributors’ portfolio were paired with freshly created fare, offering guests a preview of the two-day festival, which will feature celebrity and local chefs, 1 culinary creations from local restaurants, and wine and spirits from local suppliers. Presented by Foxwoods Resort Casino and hosted by celebrity chef Robert Irvine, Savor is a supporter of the Robert Irvine Foundation, a not-for-profit organization that honors the men and women defending our country. The Foundation supports individual military personnel (active, retired and veterans), as well as organizations that support such individuals, including Helmets to Hardhats. More photos can found at www.thebeveragejournal.com/community.

1. Billy Grant, Grant’s Restaurant, Hartford; Paul Krawic, 2 Marriott; Ryan Jones, the mill at 2t, Tariffville; Franck Iglesias, Executive Pastry Chef, Foxwoods; Prasad Chirnomula, Oaxaca Kitchen, New Haven; Chris Torla, Trumbull Kitchen, Hartford; Eliza Florian, Grassroots Creamery; Steven Rosen, Executive Chef, Connecticut Convention Center; and Christopher Sheehan, Max Restaurant Group. 2. Sofia Beaudoin, Office Administrator, Murphy Distributors; Catherine Francucci, National Accounts, Murphy Distributors; Dylan Minter, Head of Innovation, Murphy Distributors; Branden Hylwa, Key Account Manager, Murphy Distributors; 3 Matthew Murphy, President, Murphy Distributors; Emma Doody, Sales, Murphy Distributors; Henry Coppola, Sales, Murphy Distributors; Jamie Yaffa, Sales, Murphy Distributors; and Joe Resti, Area Wine Manager, Don Sebastiani & Sons. 3. Bill Reardon, Executive Chef, Vivo Downtown; Franck Iglesias, Executive Pastry Chef, Foxwoods Resort; Billy Grant, Owner, Grant’s & Bricco Restaurants; and John Chen, Owner, Feng Asian Bistro. 4. Charles LeConche, Business Manager, New England Laborers-Connecticut District Council; Stephen Snipes, New England Laborers; Justin Hong, Placement, Helmets to 4 Hardhats; Travis O’Hanlon, Placement, Helmets to Hardhats.

UTAH AND NEW YORK BREWS ENTER STATE

Utah’s Uinta Brewing is now available in Connecticut including its flagship beer, Hop Nosh IPA. Brewing world-class, full- flavored, craft-brewed beer since 1993 in Salt Lake City, Utah, Uinta Brewing Company produces a range of beers, naming them after Utah's cultural and natural icons. “With seven active beers rating 90+ on ‘BeerAdvocate,’ this top 50 volume producer is a great addition to the Connecticut beer market,” said Geoffrey Acampora, Director of Marketing at Dichello Distributors. The brews are available through Dichello Distributors and Hartford Distributors. Also now in-state is Roscoe NY Beer Co.’s Trout Town American Amber Ale. The upstate New York brewery based in “Trout Town, USA,” expanded distribution of their craft beers to sales across 22 different counties in its hometown state as well as into Connecticut. Trout Town Ale is also available from Dichello.

26 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN AROUNDTOWN

SAVOR OFFERS PREVIEW OF APRIL FOOD AND WINE SKI SUNDOWN HOSTS VITONE WINE EVENT FESTIVAL Ski Sundown in New Hartford hosted Vitone Family Wines “Savor: A Celebration of Wine, Food and Spirits” held a press for a wine tasting on March 19, 2015 in its Last Chair conference on March 20, 2015 at the Connecticut Convention Tavern. The “Après-ski Warm Up to Wine Tasting” event Center in Hartford promoting the upcoming April 10 and 11 featured four handcrafted wines: Verde Sole Pinot Grigio, event. Select wines from Murphy Distributors’ portfolio were Chardonnay, Zinfandel and Petite Sirah. Vitone Family paired with freshly created fare, offering guests a preview of Wines Founder and CEO, Christian Vitone, gave a wine talk the two-day festival, which will feature celebrity and local chefs, and mingled with guests afterward. Vitone Family Wines 1 1 culinary creations from local restaurants, and wine and spirits was founded in 2010 by Vitone, an Avon, Conn. native from local suppliers. Presented by Foxwoods Resort Casino who acquired an appreciation for viniculture at the age of and hosted by celebrity chef Robert Irvine, Savor is a supporter 14, making wine with his grandfather, a WWI Italian Army of the Robert Irvine Foundation, a not-for-profit organization veteran, Avon resident, and mutual fan of the 1920’s Art that honors the men and women defending our country. The Deco style symbolized on the Verde Sole labels. Foundation supports individual military personnel (active, retired and veterans), as well as organizations that support 1. Vitone Family Wines Founder and CEO, Christian Vitone, such individuals, including Helmets to Hardhats. More photos pours for his cousin, Albert Brunoli, who lives in the Ski can found at www.thebeveragejournal.com/community. Sundown area, trying the wines for his first time. 2. Vitone pouring. 1. Billy Grant, Grant’s Restaurant, Hartford; Paul Krawic, 3. Bottles of Verde Sole. Marriott; Ryan Jones, the mill at 2t, Tariffville; Franck Iglesias, 2 4. Christian Vitone, Founder and CEO of Vitone Family Wines; Executive Pastry Chef, Foxwoods; Prasad Chirnomula, Cindy Welsh and Chuck Welsh, of Farmington, Conn. Oaxaca Kitchen, New Haven; Chris Torla, Trumbull Kitchen, 2 3 Hartford; Eliza Florian, Grassroots Creamery; Steven Rosen, Executive Chef, Connecticut Convention Center; and Christopher Sheehan, Max Restaurant Group. 2. Sofia Beaudoin, Office Administrator, Murphy Distributors; Catherine Francucci, National Accounts, Murphy Distributors; Dylan Minter, Head of Innovation, Murphy Distributors; Branden Hylwa, Key Account Manager, Murphy Distributors; 3 Matthew Murphy, President, Murphy Distributors; Emma Doody, Sales, Murphy Distributors; Henry Coppola, Sales, Murphy Distributors; Jamie Yaffa, Sales, Murphy Distributors; and Joe Resti, Area Wine Manager, Don Sebastiani & Sons. 3. Bill Reardon, Executive Chef, Vivo Downtown; Franck Iglesias, Executive Pastry Chef, Foxwoods Resort; Billy Grant, Owner, Grant’s & Bricco Restaurants; and John Chen, 4 Owner, Feng Asian Bistro. Photos by Ski Sundown. 4. Charles LeConche, Business Manager, New England Laborers-Connecticut District Council; Stephen Snipes, BACARDÍ BRAND MASTER VISITS UNH CLASS FOR New England Laborers; Justin Hong, Placement, Helmets to RUM LESSON 4 Hardhats; Travis O’Hanlon, Placement, Helmets to Hardhats. David Cid, brand master for the House of Rum at Bacardí USA visited the University of New Haven on March 24, 2015. Cid led a presentation on the history of rum and the Bacardí family UTAH AND NEW YORK BREWS ENTER STATE for the Department of Hospitality & Tourism. The presentation, held at the student-run Jeffery’s Fusion Restaurant on Utah’s Uinta Brewing is now available in Connecticut including campus, included a tasting of five Bacardí rums, which were its flagship beer, Hop Nosh IPA. Brewing world-class, full- then paired with food prepared and served by hospitality and flavored, craft-brewed beer since 1993 in Salt Lake City, Utah, tourism students. Uinta Brewing Company produces a range of beers, naming them after Utah's cultural and natural icons. “With seven 1. David Cid, Bacardí Brand Master and Dr. Juline Mills, active beers rating 90+ on ‘BeerAdvocate,’ this top 50 volume producer is a great addition to the Connecticut beer market,” University of New Haven Hospitality and Tourism said Geoffrey Acampora, Director of Marketing at Dichello Department Chair. Distributors. The brews are available through Dichello 2. Tasting placement. Distributors and Hartford Distributors. Also now in-state is Roscoe NY Beer Co.’s Trout Town American Amber Ale. The upstate New York brewery based in “Trout Town, USA,” 1 2 expanded distribution of their craft beers to sales across Photos by Renné Allen. 22 different counties in its hometown state as well as into Connecticut. Trout Town Ale is also available from Dichello.

May 2015 CONNECTICUT BEVERAGE JOURNAL 27

AROUNDTOWN

HOTEL CALIFORNIA TEQUILA FEATURED IN USBG CT COMPETITION

Members of the United States Bartenders Guild Connecticut (USBG CT) chapter participated in a cocktail competition featuring the the locally-owned brand, Hotel California Tequila. Contestants gathered at Ceviche Latin Kitchen in Middlebury on March 22, 2015 for chance to win the coveted Hotel 1 2 California Tequila belt buckle. The grand prize winner was Sam Coelho from Watertown’s Main Street Grill. In second place was Christtian Quezada of NEAT in Westport and third place went to Joseph Aceto of Mezzo Grille in Middletown. The ultra-premium brand offers Hotel California Tequila Blanco, Resposado and Añejo.

1. Hotel California Tequila bottles and the grand prize belt buckle. Each bartender had seven minutes to craft a cocktail 3 using Hotel California Tequila. 2. Sam Coelho prepares his winning cocktail “Shimmering Lights.” 3. The collection of cocktails prepared during the Hotel California Tequila cocktail competition held at Ceviche Latin Kitchen. 4. Dennis Rochford, Regional Brand Manager, Hotel California Tequila; Christtian Quezada, Second Place; Sam Coelho, First Place Winner; Dimitrios Zahariadis, Chapter President, USBG CT; and Joe Aceto, Third Place. 4 5. Judges Paul Mazurek, Treasurer, USBG CT; Corey Bonderenko, Bartender, Vasi’s; and Brian Whitney, CEO of Hotel California Tequila. 6. Paula Whitney, Marketing Director at Hotel California with Dennis Rochford, Regional Brand Manager of Hotel California. 7. Christtian Quezada mixes it up as competitor Jamie Johel looks on. 8. Matt Pierce, USBG CT member, during the cocktail 5 competition.

SUBMIT YOUR NEWS, EVENTS & IDEAS ON

www.rihospitality.org

7 8 www.thebeveragejournal.com Photos by Savannah Mul.

May 2015 CONNECTICUT BEVERAGE JOURNAL 29 AROUNDTOWN

COCKTAIL WARS AT KAWA NI ROUND ONE FEATURES REGIONAL TALENT

The first of seven cocktail competitions held at Westport’s Kawa Ni, designed to showcase craft cocktail programs, yielded a winner from New York on March 24, 2015. The series, organized by Jeff Marron, beverage manager for Kawa Ni, The Whelk, and leFarm, continues at Kawa Ni on 1 May 11; June 22; Aug. 3; Sept. 14; Oct. 26; and the final is scheduled for Nov. 15, at The Whelk. Judges were Mimi McLaughlin, Saugatuck Grain & Grape; Joe Farrel, Walrus + Carpenter; Adam Rotman, Walrus + Carpenter; Daniel Del Farraro, OmnomCT; Andrea Viscuso, OmnomCT; and Sarah Green, CTBites contest winner for a judging slot. Of the field competitors, Carlos Garcia of Rhode Island took third place, Connecticut’s Carl Summa came in second, and Jon Kraus of New York took first place. The sponsoring spirit was Appleton Estate Rum and the secret ingredient was Ancho Reyes Ancho Chile Liqueur. 2 1. The stage is set. The sponsor spirit was Appleton Estate Rum. 2. Jeff Marron addresses the competitors. 3. Jon Kraus, USBG NY and Principal Bartender at The Gilroy in New York City, won with his cocktail, The Westport Sake Bomb. The drink featured the use of a cream cheese float “on a dare.” 4. Carl Summa, USBG CT Chapter Vice President, Bar Manager at Main Street Grill, and The Cocktail Chemist partner, took second with The Chinese Connection. 5. Carlos Garcia, USBG RI and Bartender at New Harvest Coffee & Spirits in Providence, RI created The De Goma and took third place. 6. Post-competition celebration at Luxe Modern Wine & Cocktails. Bartenders Vincenzo Anastasia, James Menite, 3 4 Megan Lambert, Douglas Tirola of "Hey Bartender" film fame, Jon Kraus, Jeff Marron and Carlos Garcia.

Photos 2, 3, 4, 5 by Stephanie Webster c/o CTbites.com. Photo 6 by Chris Almeida.

30 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

COCKTAIL WARS AT KAWA NI ROUND ONE FEATURES REGIONAL TALENT

Photos 2, 3, 4, 5 by Stephanie Webster c/o CTbites.com. Photo 6 by Chris Almeida. AROUNDTOWN

PHELPS CREEK VINEYARDS OWNER VISITS LIV'S OYSTER BAR

Phelps Creek Vineyards’ Owner and Director of Winegrowing, Bob Morus, visited Connecticut to meet with retailers in March. Morus, who is also a commercial airline pilot and was on his way to New York to pilot a flight to Tokyo, stopped in to Liv's Oyster Bar in Old Saybrook to taste his wines with the management and enjoy half a dozen cherrystones. Phelps Creek Vineyards 1 2 is located in Oregon at the foothills of Mount Hood, an active volcano, and one of the highest peaks in the U.S. Morus moved to Hood River in 1989 to raise wine grapes and his family, where he creates “bold, earnest wines that capture the essence of the landscape.”

1. Morus and Liv’s Oyster Bar bartender Kristin Griffin. 2. Phelps Creek Vineyards Le Petit Pinot Noir, which is available by the glass at Liv’s. 3. Morus enjoys a clam before piloting an international flight. 3

BROCKMANS GIN KICKS OFF IN CONNECTICUT

Making its Connecticut debut last month via Worldwide Wines is Brockmans Gin. To fete the new product, patrons of Rooftop 120 in Glastonbury had the opportunity to try four signature Brockmans cocktails, which were featured at a “Happy Hour Takeover” event on March 26, 2015. On Friday, March 27, Brockmans was featured in cocktails at the Nixs Hartford for a Hartford Camp Courant event. State Market Manager Lisa 1 Panteleakos attended both evenings, providing guests with brand history and information on Brockmans’ unique and contemporary gin flavor.

1. “The Wildflower” cocktail made with Brockmans Gin, white cranberry, elderflower and Prosecco, was created by Tyler J. DeVecchis of Rooftop 120. 2. “Black and Blue” cocktails lined up for the crowd at Nixs. 3. Nixs Bartender Tony Gugino mixes up the “Black and Blue” 2 3 cocktail created by Bar Manager Richard Clemens.

CDI OFFERS SOLBESO CACAO FRUIT SPIRIT

Touting a “new brand and new category” of distilled spirit, Connecticut Distributors, Inc. (CDI) launched Solbeso, derived from Spanish for sun and kiss, or “Kiss of the Sun.” It is an 80-proof premium distilled spirit made with 100% fresh cacao fruit juice. Solbeso offers “vibrant notes of honeysuckle, orange blossom, and muted herbs with subtle notes of citrus and cacao nib on the finish” to add a unique twist to a variety of cocktails.

1. Tom Higbee, CEO, Solbeso: Kelly Scofield, Business Manager, CDI; and Thomas Aabo, President, Solbeso. 2. Solbeso packaging and materials. 1 2

32 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access AROUNDTOWN

NOLET’S GIN PRESENTED AT CDI SALES MEETING

Carl Nolet, Jr., Executive Vice President of Nolet Spirits USA, visited Connecticut Distributors, Inc. (CDI) to host a Nolet’s Gin tasting and seminar. Nolet and his team provided educational insights on the brand, created cocktails, and signed bottles for all in attendance.

1. Celi Lupinacci, Business Manager, CDI; Carl Nolet, Jr., 1 Executive Vice President, Nolet Spirits USA; Nadine Gengras, Business Manager, CDI; and Callie Zetarski, Business Manager, CDI. 2. Signed bottles of Nolet’s Gin.

MARCH HOLIDAY SELECTIONS HIGHLIGHTED AT YANKEE DISCOUNT LIQUOR

March featured two tasting events at Yankee Discount Liquor in East Haven. The first was a St. Patrick's Day Irish Whisky educational seminar. Veronica Saurett, Account Development Manager from Brescome Barton conducted the event on March 14, 2015. Later in the month, Robert Carbone, Regional Manager, New York and Connecticut from CK Mondavi & Family, conducted a wine educational seminar for Easter 1 selections on March 28, 2015.

1. Veronica Saurett, Account Development Manager from Brescome Barton shown with BabuRam Khatiwada, Manager, Yankee Discount Liquor and Deepak Pattani, Owner, Yankee Discount Liquor. Whiskies featured included Bushmills, Jameson, Tullamore Dew, Tyrconnell Single Malt, Redbreast and Connemara Peated Irish Whiskey. 2. Robert Carbone, Regional Manager, New York and Connecticut from CK Mondavi & Family and Deepak Pattani, Owner, Yankee Discount Liquor. Charles Cruz, Divining Rod, CK Family Reserve Generations and Howell Mountain Wines 2 were part of the tasting selections. 3. Marc Mondavi from the Mondavi Family arranged a separate visit to the store’s education room. Ryan Toole, Field Sales Manager from CDI, arranged the meeting. Mondavi will host a Skype presentation from the vineyard in May.

May 2015 CONNECTICUT BEVERAGE JOURNAL 33 RETAILREVIEW Thames River Wine & Spirits BY BOB SAMPLE

t would be safe to say that very few spirits stores start out as part of a flower shop. IThen again, Thames River Wine and Spirits is unusual among retailers in general, and package stores in particular. Thames River Wine & Spirits is in the heart LOCATION of downtown New London. It’s owned by the 70 STATE STREET florist next door – Thames River Greenery – NEW LONDON, CT whose original focus was on plants and flowers but diversified into a gourmet-lifestyle FACTS emporium, offering fine coffee, baked goods SQUARE FOOTAGE: 2,000 and chocolate as well. YEARS IN OPERATION: 40 “Fine wine, spirits and beer became a natural extension of that,” said Fred Argilagos, who co-owns Thames River with founder The store’s offerings come from all over the Charlotte Hennigan. Wine accounts for world, with a heavy dose of wines from France, about 70 percent of the store’s floor space. Spain, California and South America. The Down below, a granite wine cellar wows both store has become a destination for shoppers casual browsers and serious shoppers. seeking gifts or wines for dinners, weddings Thames River prides itself on offering or other special gatherings. “We have no unusual and one-of-a-kind vintages that mass-market brands in our store; you can get customers can’t get anywhere else. That those anywhere,” said Argilagos. and the large Electric Boat engineering-and- formula has brought the store steady The store’s spirits selection takes up about manufacturing facility in Groton. Customers business growth. More recently, its growth 25 percent of the floor space. The store tries visit to try the latest new thing, whether it’s has accelerated as downtown New London to feature the wares of the region’s growing a craft beer, a new wine or a trendy new itself has begun a rebirth – including being cadre of craft distilleries. In addition, the spirit. In addition, the store’s wares appeal to chosen as the site of the new National Coast store carries “boutique batches” produced older consumers as well. Many of them have Guard Museum. by both small and medium-sized distillers. lived all over the world, and their palates are “Bourbon is an especially hot category right sophisticated, Argilagos pointed out. now,” Argilagos noted. “We also offer a great Thames River keeps them coming in with single malt scotch section.” weekly tastings of wines and craft beers. The beer section focuses on both These take place every Friday from 5 to 8 international beers and craft brews. “It’s p.m. and are publicized via weekly email small but carefully curated,” said Argilagos. blasts. “Our mailing list was up to 6,211 the “We offer about 35 SKUs at any given time, last time I checked,” said Argilagos. but we constantly rotate them so that the Thames River has a Facebook page, but the customers always see something different.” store hasn’t focused heavily on its social The store’s customer mix is heavily media presence just yet. “Improving our influenced by the presence of both the social media presence is one of my goals for Navy’s submarine base in nearby Gales Ferry, 2015,” he said. ■

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

34 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access The Voice of the Retail Liquor Industry in Connecticut

CPSA fights for you in the halls of the Capitol by communicating the great benefit small businesses such as yours offer to the framework of the CT economy and the service and products you provide to your WHAT VICTORIES HAVE WE HAD? customers. In the past few legislative sessions we have had to turn back Fought against wine in food stores, against repeal of several legislative initiatives that could have decimated your business minimum bottle, against increasing the permit limit and the product selection you offer your customers. from three to nine, against grocery stores owning The Connecticut Package Stores Association (CPSA) is YOUR trade package stores and beer permits, against quantity organization that promotes retailer interests across the state. We discounting, against increased hours, etc.. will always fight legislation that negatively affects your business and Now is the time to send in your membership dues advocate for legislation that makes your business better. We are the which we use to support these efforts. CPSA has a only entity at the capitol that advocates 100% for package stores. team of lobbyists that communicate every day to legislators from both parties when the legislature is in We need you to join! session. This takes a tremendous amount of work and For $350 you can help us continue to fight. we need you to help support that effort.

APPLICATION FORM

Name

Business Name

Address

City State Zip

Phone Email

Store Contact Name

Credit Card Number Exp. Date

PRINT an application from our website: www.ctpsa.com CALL us at FAX this page to OR OR and mail your check to: 700 Plaza Middlesex, 860.346.7978 860.346.7978 Middletown, CT 06457 THE FIND

GLORY IRISH POITIN ARRIVES IN THE U.S. M.S. Walker has released West Cork Distillers’ ‘Glory’ Irish Poitin into the Irish Whiskey category. Widely recognized as the original moonshine, Irish Poitin translates literally to “little pot,” describing the small pot stills in which it is traditionally crafted. West Cork Distillers uses barley, beet sugar and Irish spring water and distills Glory Irish Poitin using a classic copper pot still method, resulting in a flavor-filled alternative to other white spirits. Currently in NY, MA, RI; 80 proof; SRP $24.99. mswalker.com

BALBLAIR KICKS OFF 2015 WITH FOUR NEW VINTAGE WHISKIES One sure way to stand out from the Scotch crowd: go vintage. Balblair has released four new expressions in the U.S.: 1983, 1990, HORNITOS PUSHES THE 1999 and 2003. This is the first time that Balblair has launched FLAVORED TEQUILA ENVELOPE a four-whisky vintage range simultaneously. The 2003 and 1983 Hornitos Tequila has introduced Hornitos vintages were aged in American oak, ex-bourbon barrels. The 1999 Spiced Honey, a variation on their 100% and 1990 were aged in American oak, ex-bourbon barrels with the blue agave Hornitos Plata Tequila with addition of Spanish oak sherry butts. All whiskies are 92 proof; 2003, natural honey flavor and a special spice 1999, 1990 and 1983 are available nationwide for $70, $90, $140 blend added. This innovation serves up and $330, respectively. balblair.com floral, honey, vanilla and warm caramel notes, balancing the citrusy, peppery character of the tequila. 70 proof. Available in 750ml (SRP $19.99) and 1L. hornitostequila.com VERMOUTHS OF HISTORIC PROPORTIONS FROM TEMPUS FUGIT Fulfilling their mission ro revitalize rare spirits and liqueurs, Tempus Fugit Spirits reached back in time to develop Alessio Vermouths. Inspired INDEPENDENT DISTILLERS by Alessio Piemontese, a 16th century DOUBLES DOWN ON TWISTED SHOTZ Italian physicist, alchemist, humanist, Known for their extremely popular ready-to-drink Twisted Shotz, inventor and cartographer, Alessio Independent Distillers has launched a logical extension: Double Vermouth di Torino Rosso Barrel, with twice the volume of the Twisted Shotz (50ml vs. 25ml) (SRP $21.99 34 proof,) with and nearly twice the alcohol (35% ABV vs. 20%). piedmont wine as a base, offers The four new flavors include Royal Flush a full mouthfeel and is bitter but (Canadian whisky; peach and cranberry bright, with refreshing citrus and schnapps); Skull Crusher (bourbon herbal notes that lengthen the and black Sambuca); Horny Bull finish. Alessio Vermouth Chinato (tequila, ginger liqueur); and Diablo ($24.99, 33 proof) is a complex (Caribbean rum and cassis). Available alternative to sweet vermouth with nationwide in 4-packs; SRP $7.99. the addition of 25 other herbs, roots doublebarrelshots.com. and spices including wormwood. anchordistilling.com

36 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access

NEWPRODUCTS &PROMOTIONS

newcAstle lAunches GlendAlouGh douBle BArrel retAil vAriety pAck irish whiskey lAunches in u.s. Newcastle is debuting an authentic British variety Glendalough Distillery has released their Double Barrel 12-pack in collaboration with Caledonian Brewery, one Irish Whiskey. Distilled from a mash bill of malted of the oldest and most respected breweries in the U.K. barley and corn, the double-aging process combines The variety pack contains two new styles—Newcastle three years and six months in first-fill American British Pale Ale and Newcastle oak bourbon barrels, then six months in first-fill British Session IPA—along with Spanish Oloroso Sherry casks. The whiskey has Newcastle Brown Ale. notes of chocolate and caramel, a sweet and creamy palate and a gingery finish. Currently in Boston, DC, Atlanta and NYC. 84 proof.

srp: $29.99-$35 newcastlebrown.com glendaloughdistillery.com facebook.com/newcastle facebook.com/Glendaloughdistillery

old Forester releAses Burnett’s Adds two new reAdy-to-serve Mint Julep cocktAil FlAvors to vodkA line-up One Kentucky classic has added another. The official drink Cherry Limeade and Apple Berry are joining of the Kentucky Derby is now available as an RTD cocktail the Burnett’s flavored vodka portfolio. These from Old Forester. Churchill Downs will serve the Old highly mixable combinations marry the Forester Mint Julep during the 141st Kentucky Derby best of each flavor, creating sweet, fruity on May 2nd, 2015. Also available nationally, the RTD blends on target with consumer tastes, cocktail is sold in a commemorative bottle with a bringing the Burnett’s portfolio to a total themed neck wrap, making it easy to enjoy a mint of 36 flavors. Available in 50ml, 750ml, julep instantly. 60 proof. 1L and 1.75L; both 70 proof.

srp: $24.99/1l srp: $10.99/750ml oldforester.com burnettsvodka.com facebook.com/oldForester facebook.com/Burnettsvodka

BrÙton Joins opici’s 2014 sABles d’Azur FroM the Foot- MArket street portFolio hills oF Mount sAint victoire Bruton’s collection of unfiltered, bottle- Côtes-de-Provence vineyards cling to the slopes of fermented, craft brews has joined the Mount Saint Victoire in “restanques,” man -made Market Street Spirits portfolio. Bianca stone-walled terraces. Here they benefit fully from the (4.5% ABV), Brùton (5.5%), Lilith (5.5%) Mediterranean climate; the sun's continuous beneficial and Stoner (7.5%) are all top-fermented, presence ensures that the vines produce fully mature using ale yeast and no preservatives. grapes, oozing ripe juice. Blend: 34% Grenache, 33% All ingredients are sourced directly Syrah, 33% Cinsault; Guillaume Cordonis, wine- from growers in the best geographical maker. Marketed by Bronco Wine Company. locations for their production. Available in 330ml and 750ml.

srp: $19.99/750ml, $10/330ml srp: $17.99 opiciwines.com broncowine.com facebook.com/opiciwines facebook.com/Broncowinecompany

38 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access NEWPRODUCTS &PROMOTIONS

skinnyGirl cocktAils lAunches new AMsterdAM rolls out spicy liMe MArGAritA MAnGo vodkA nAtionwide Skinnygirl Spicy Lime Margarita is the newest RTD cock- New Amsterdam Sprits has launched their newest Mango tail from Skinnygirl. The Spicy Lime Margarita offers Vodka nationwide after a successful run in test markets a well-rounded balance of cool lime, spicy chili and in January 2015. The vodka joins New Amsterdam’s tequila, and contains a light citrus aroma with spicy flavored portfolio of Red Berry, Peach, Citron, Coconut, undertones. This new offering joins Skinnygirl’s nine Pineapple and Orange, as well as New Amsterdam Gin other RTD cocktails, including the Sweet’arita, Piña and New Amsterdam Vodka. Layered with tropical fruit Colada and bestselling classic Margarita. 19.9 proof. aromas of papaya and passion fruit, the finish is crisp Available in 750ml and 1.75L. and refreshing. Available in 50ml, 100ml, 200ml, 375ml, 750ml, 1L and 1.75L bottles. 70 proof.

srp: $12.99/750ml, $19.99/1.75l srp: $14.99/750ml; $16.99/1l skinnygirlcocktails.com newamsterdamspirits.com facebook.com/skinnyGirl facebook.com/newAmsterdamspirits

pinnAcle deButs winesellers, ltd. Adds ‘prodiGo’ new cucuMBer expression to GrowinG portFolio The newest flavor innovation from Pinnacle Vodka comes Prodigo joins the Winesellers, Ltd. portfolio just in time for the warm weather ahead. Pinnacle alongside other Italian brands La Fiera, Gran Cucumber is five-times distilled, and delivers a vibrant Passione, Tiamo Organic and Bellafina blend of ripe cucumber with subtle hints of sweet Sparkling. The wines in the Prodigo range vanilla. It can be enjoyed chilled, on the rocks or mixed are a 2014 Sauvignon Blanc from Friuli- in cocktails. 70 proof. Grave, a 2011 Sangiovese Riserva from Emilia-Romagna, and a 2013 Nero d’Avola from Sicily. The upscale package features a signature wax seal.

srp: $12.99 srp: $11 each pinnaclevodka.com winesellersltd.com facebook.com/pinnaclevodkas facebook.com/winesellersltd

Bird doG whiskey Adds Apple suMMers estAte winery introduces And chocolAte FlAvors 90-point cABernet sAuviGnon Bird Dog—the brand that pushed the flavored The Summers 2012 Andriana’s Cuvée is a blend of whiskey envelope with their original Blackberry Cabernet Sauvignon grapes from several select vineyards in version—has added two new flavors: Napa and Sonoma counties, including the Summers’ own Apple and Chocolate. Bird Dog Apple vineyards. Aged 16 months in French Oak, 50% new, it delivers real juicy apple flavor and is a medium-bodied wine with a deep ruby plum color finishes with a sweet, warm zest; Bird and notes of black currant, cedar and spice. Marketed Dog Chocolate has a rich chocolate by Bronco Wine Company. aroma, perfect straight up, on the rocks or in a cocktail. Both 80 proof.

srp: $19.99 srp: $25.99 birddogwhiskey.com broncowine.com facebook.com/Birddogwhiskey facebook.com/Broncowinecompany

May 2015 CONNECTICUT BEVERAGE JOURNAL 39 LEGALVIEW AN OVERVIEW ON CHARITABLE TASTINGS, EVENTS & DONATIONS

BY PETER A. BERDON, ESQ.

Community package stores and other industry members are 3. How can I determine/ often called upon to help organize and donate to charitable verify if an organization is tax tasting events. Knowing the rules and regulations concerning exempt under Section 501(c)(3) charitable tastings and donations will ensure that retailers, and of the Internal Revenue Code? wholesalers remain compliant with the law, and avoid putting You can visit the IRS web site to search if the organization is the charity in a possibly embarrassing situation. tax exempt and under which section of the code it is exempt. The link is: http://www.irs.gov/app/pub-78/ Please note many 1. Who can sell beverage alcohol to a “charity”? types of organizations are tax exempt under Section 501(c) of the The answer depends upon what, if any, permit the charity holds. Code, but not all pursue charitable endeavors. Generally speaking, organizations seeking to hold a tasting will either have a “temporary permit” or no permit at all. Holders 4. How can a “charity” hold a tasting event? of temporary permits may purchase alcohol products only from There are three provisions under the Liquor Control Act/ a licensed package store, not a wholesaler. See the Connecticut Regulations that permit a charity to hold a “tasting.” Regulation General Statute (CGS) § 30-76a. If the charity does not hold 30-6-B21a allows a “charitable organization” (that is an any license at all, it cannot purchase or sell alcohol products. Of organization that is tax exempt under Section 501(c)(3) of the course, should the charity hold a permanent retail permit, then it Code) to host a tasting sponsored by a permittee upon prior can only purchase alcohol products from a licensed wholesaler. written approval by the Department of Consumer Protection. Alternatively, a charity may obtain a “one day” permit (also 2. Can an industry member donate or give beverage alcohol to referred to as a “Temporary Permit”) under either CGS § 30-35 a “charity”? or 30-37b. Note should be made that the Liquor Control Act Yes, Regulation 30-6-A41(b) provides: “Notwithstanding contains several provisions for liquor permits to be held by “non- the provisions of this section or any other section of these profit organizations” on a permanent basis. This article does not regulations to the contrary, any permittee may donate alcoholic address those permits. liquor to any bona fide non-profit or charitable organization to benefit and support such organization, provided prior notice 5. What are the requirements for a “charity tasting” under of any such donations is given to the department.” “Charitable Regulation 30-6-B21a(b)? institutions” are defined by CGS § 30-1(7) as “any nonprofit The requirements are: organization organized for charitable purposes to which has 1. The tasting must be for a “charitable organization.” A “charitable been issued a ruling by the Internal Revenue Service classifying organization” under the regulation’s tasting provision is more it as an exempt organization under Section 501(c)(3) of the restrictive than that under the temporary permit section; being Internal Revenue Code.” limited to only those organizations “organized for charitable It is important to note that “any bona fide non-profit” may also purposes to which has been issued a ruling by the Internal receive donations of alcoholic products. While the statutes Revenue Service classifying it as an exempt organization under and the regulations do not define “any bona fide non-profit,” it Sec. 501(c)(3) of the Internal Revenue Code.” would seem to extend beyond merely organizations that are tax 2. The event, if sponsored by a package store, may not occur in a exempt under Section 501(c)(3) of the Internal Revenue Code. package store, but a restaurant or café is a permitted location; If there is any question as to whether or not an organization but in either case requires prior written approval from the qualifies as “any bona fide non-profit,” one should ask the Department of Consumer Protection. Tastings for a charitable Liquor Control Division for guidance. If you do make a organization and sponsored by any non-package store permittee contribution, make sure to obtain a “gift letter” directly from shall be allowed on or off the permit premises, and only with the charity acknowledging the donation, the quantity of items prior written approval from the department. provided and the value of the items. CONTINUED ON PAGE 42

40 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access SO GOOD, VODKA IS OPTIONAL.

DISTRIBUTED BY: Connecticut Distributors Inc. 800-972-9822

SERVINGUP

CONTINUED FROM PAGE 40 permit to sell alcoholic products at an outing, picnic or social gathering. A 3. The request for approval must be Charitable Organization permit issued submitted to DCP at least 10 days prior under Section 30-37b differs slightly in 1691 MAIN STREET to the event. The 10 day notice may be BRIDGEPORT, CT that it permits the charity to sell drinks waived by the DCP for good cause. on the property owned by the charity. It 4. A package store may charge for the is a daily permit. The number of permits tasting, not to exceed the cost of the the charity can receive is limited to 6 and alcoholic beverages provided. 8 respectively. 5. A wholesaler or out-of-state shipper may assist in the planning, promoting, 7. How does an organization obtain a and conducting of tastings for “temporary permit” under CGS §§ 30- charitable organizations. 35 or 30-37b? 6. No tastings shall be offered to or The charity must apply to the allowed to be consumed by any minor Department for the permit. The or intoxicated person. instructions and application are available 7. An industry member may: (A) donate on the Department’s website. The alcoholic products for the tasting; link is: http://www.ct.gov/dcp/lib/ (B) provide free merchandise; (C) dcp/pdf/applications_october_2009/ may make cash donations in support new_application_-_temporary_liquor_ of the event; (D) lend employees to permit_9-30-09.pdf assist in the event; and (E) provide a Sazon Y Mambo is a family-style Puerto Rican restaurant with a vibrant representative to discuss the products The foregoing is intended as general information only and not as legal advice. Contact an attorney to nightlife and culturally-inspired fare — being served. get advice about your particular circumstances. from Chicharrones de cerdo con tostones to empanadas — with a range of 6. What are the requirements for a festive cocktails. charity tasting under CGS §§ 30-35 or 30-37b? ABOUT PETER A. BERDON In order to host a tasting under either of SERVER: Jessie Diaz Attorney Berdon, a partner with Berdon, these statutory sections, the sponsoring Young & Margolis, PC, has represented organization must obtain a permit from wholesalers, manufacturers, package stores, COCKTAIL: Passion Martini restaurants and bars before the State of the Department of Consumer Protection. Connecticut DCP and the Federal TTB as Section 30-35 of the Connecticut General well as in litigation matters in court since RECIPE: being admitted to practice in 1991. He can Statutes provides that a charitable Mix be reached at [email protected] or organization may obtain a temporary www.bymlaw.com • 1/2 oz. Ciroc Red Berry Vodka • 1/2 oz. Passoa Passion Fruit Liqueur • 1/2 oz. Nuvo Sparkling Liqueur • 1 oz. pineapple juice

Shake with ice. Pour into martini glass. Garnish with cherry.

“It’s fruity; you really taste the passion fruit, berry and pineapple. It’s a great springtime drink,” said Owner/Manager Alina Gutierrez.

42 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access Our Great wines create great company.

Whether by the bottle or by the glass, the Pernod Ricard USA Wines & Champagnes portfolio delivers quality, heritage and value with every pour.

BE PART OF CREATING GREAT COMPANY. CONTACT YOUR LOCAL REPRESENTATIVE.

Corporate PRUSA Wine BEV MEDIA ad.indd 1 2015-04-07 9:09 AM DO YOU SPEAK

London Dry, New Western & Beyond, ‘BOTANICAL’?Botanicals Give Gins Their Complex Identities BY JACK ROBERTIELLO

very hundred years or so, gin starts getting restless. “It’s important for us to understand that there’s more than Starting out as the 16th century malty Dutch spirit one kind of gin,” says Alexander Stein, founder of Germany’s called genever, the spirit made its way to England, Black Forest Distillers where Monkey 47 Gin is made. “Over where local tastes favored a juniper-focused style that centuries, several differing styles such as Old Tom, Plymouth became known as London dry gin, or the 18th century and London Dry have been developed while lawmakers have sweetened version known as Old Tom. imposed classifications to provide the legal framework for For the most part, gin has remained unchanged since modern gin production. In other words, gin isn’t gin. Apart Ethen, with companies including Bols continuing to produce from taste and level of sweetness they also differ in terms of genever for a mostly domestic market and London Dry how they are produced. So, THE GIN, as some sort of sensory becoming the best known type of gin. But starting at the end reference, does not exist.” of last century, the amalgam of juniper, coriander, citrus and David King, former President of Anchor Distilling, other botanicals found new companions, from lavender and which produces four gins and Hophead Vodka, notes it’s fir to hawthorne, white pepper and blueberries. as if the classifications can’t keep up with the innovations: Restless distillers started rummaging about for new recipes “One reason London Dry evolved was there was a total lack and flavors using botanicals consumers didn’t fully understand. In many cases, these spirits started arguments, as the juniper- restrained styles now known as New Western gins were OPPOSITE, TOP: Bombay Sapphire East and botanicals. Lemongrass used in Bombay East. Bols Flora & the Bees cocktail. assailed by purists, even while gin as a category declined in the MIDDLE: White poppy used in Bulldog. Plymouth Hornet cocktail, served U.S. Some distillers suppressed the juniper so much they were with a raw oyster, at Maison Premiere in Brooklyn. Bulldog lotus leaves. BOTTOM: Tanqueray No. Ten East of Eden cocktail. Bulldog dragon eye. forced by the government to call their wares flavored vodkas. Nolet’s Silver Blood Orange cocktail.

GIN & BOTANICALS

of acceptance of the British public is nice to see that it does please the for the malty flavors of genever. Old non-gin drinker, and yet gin drinkers Tom the same—people thought like it as well.” some sugar would make it better.” Terroir was initially conceived Essentially, as different styles were not as a gin but as a spirit with a sense added, none were replaced, leading to of the aromatic impact of Northern gin aficionados needing to navitagate California’s Mount Tamalpais, with a Tower of Babel-like situation. Douglas fir, bay laurel, coastal sage and wild fennel joining more tra- Farmer’s Gin uses herbs such as el- ADVANTAGE: GIN ditional gin botanicals—orange, derflower, lemongrass and angelica, and Experimentation aside, there has always lemon, cinnamon, coriander and an- sources all of their grains from organic been a mercenary case for gin making. gelica. Winters points out that his gins farms in the upper Midwest region of Like vodka, gin is generally done when aren’t meant to be reproductions or the country. The finished product is distilled, not requiring lengthy aging local versions of classic London fragrant and slightly floral, as opposed in order to achieve the correct balance Dry gins: “I’d much rather fail at to the more piney London Dry style. of flavors and aromas. So new distillers originality than succeed at being Traditional category leaders looking for ways to pay the bills while a really good copy.” haven’t rested on their laurels: Beef- their other spirits mature, and those with That was the thinking behind eater 24 adds in grapefruit and tea, idle or underworked stills, have frequently Portland-based House Spirits’ and recently developed Burroughs gotten into the game. And then there are Aviation, often credited with being the Reserve, made in small batches in the modern alchemists looking to create first of the so-called New Western gins. limited production and aged in oak. Bom- spirits with unique qualities that fit the Its lavender-and-sarsaparilla enhanced bay added Bombay East, made with black new world of Cocktail Nation. flavors found favor with many bar- pepper and lemongrass, to its stalwart “Gin, maybe along with tequila, tenders looking for new flavors portfolio of Bombay and Bombay Sap- is one of the most polarizing spirits to incorporate into drinks. phire, while Tanqueray has recently out there,” says August Sebastiani, relaunched citrusy Tanqueray Ten. President of the Sonoma-based 35 INGREDIENTS MAKE Boodles has also been redesigned, a brand that long ago distinguished it- Maple Spirits, maker of three super- STATEMENTS self as a London Dry style made with- premium gins under the Uncle Val’s Among the newer botanical out citrus. label—Botanical and the just-re- mixes are Bulldog, which in- Seagram’s continues to dominate leased Restorative and Peppered gins. cludes poppy seeds and lotus the gin category overall as the popular- “We’ve found as we introduce our gins leaves; Caorunn, a Scottish gin priced brand, especially in southern that people are either excited to try it or using rowan berries; and Ungava, a states. Brands like Georgi also compete for they recall a bad experience and are skep- Canadian entry using rose hips and Lab- the bargain shopper with Burnett’s; these tical. With the Botanical gin, the floral, rador tea. Brockmans is a departure from sweet, citrus aroma and flavor profile are the standard gin offerings, even by New enough of a departure that it introduces Western standards, using blueberries and new consumers to the category.” blackberries as the standout flavors. Ad- Lance Winters, Master Distiller at irondack Gin, made in New York State, Alameda, CA-based St. George Spirits, tweaks the classic London Dry neutral who also makes three recipes of gin— grain spirit model by starting with corn Botanivore, Dry Rye and Terroir—says spirit rather than neutral grain and in- the response to the cucumber and rose- corporating 10 botanicals and essential driven Hendrick’s and Nolet’s, with oils, including Alpine bilberries. its pronounced rose petal and rasp- Monkey 47, as its name states, berry flavor profile, busted open the includes 47 botanicals including category and taught the consumer cranberries and spruce shoots, but that gin can go somewhere beyond is also distilled from molasses. The juniper. “We see in our tasting room botanical mix in Darnley’s includes every single day people who don’t juniper, elderflower, lemon peel, orris fancy gin, and when they smell our root, angelica root and coriander to Terroir gin, they convert easily. It produce a more full-flavored gin.

GIN & BOTANICALS

classic London-style gins made in the LEFT: Holland-based Nolet’s, founded in 1691, as Citadelle Gin owner Alexandre Gabriel U.S. count on brand-loyal shoppers who makes two gins; the Reserve is distilled with saffron puts it. “With botanicals in a gin, many and verbena, bottled at 104.6 proof, hand-numbered either aren’t targets of the new brands and presented in a special case. ABOVE: Fifty are there not to be tasted but to support or are simply content with brands they Pounds appeals to the classic London Dry drinker, juniper to give that great fresh taste of gin,” but the juniper is complemented with other botanicals know well. New Amsterdam, backed by such as coriander from the Middle East, grains of he says, comparing these supporting roles the might of Gallo, has been the biggest paradise from the Gulf of Guinea, citrus from Spain to the way the inclusion of some pears in and licorice from Calabria. RIGHT: Bombay story in gin in years, although its high Sapphire East begins with Bombay Sapphire making Calvados brings out more apple citrus, low juniper appeal seems to botanicals and then adds lemongrass and flavors. “With all these natural ingredients, black pepper for a distinctive style. have peaked in the past few years. creating consistency is a real challenge.” Fifty Pounds, launched a few BELOW: Bulldog, launched in 2007, took Consider the products from Square the inspiration for its name from Sir Winston years ago here, appeals to the classic Churchill and the spirit that he embodied; it is One, for instance: Basil, Cucumber, London Dry drinker with its fancy now part of Campari’s portfolio, and a favorite Bergamot and their own basket of flowers in drinks like the Negroni. package and a higher price point. Like and roots called Botanical Spirit. it, Fords, Portobello Road, Langley’s, “Consumers still scratch their heads No. 3 and London Number One, all about Botanical Spirit,” says Square One gins launched in the U.S. in the past president Allison Evanow. It’s not gin “Even though there are all these differ- few years, aim for the higher-end, classic which they can get their head around ent botanicals, it’s a big gin, on the other London Dry gin customer. and it’s not just flavored vodka, so it end of the spectrum of Hendrick’s, with requires a lot more hand holding.” Bar- big powerful flavors, but somewhere in the tenders have embraced the brand—made STYLING, OLD & NEW middle between tradition- Some of these new gins straddle the with pear, rose, chamomile, al and the new,” says Carl border of new and old. Consider The lemon verbena, lavender, rose- Reavey, director of con- Botanist, made at the Islay distillery home mary, coriander and citrus— tent for Bruichladdich. to Bruichladdich single malt Scotch, but her other spirits, loaded For some gin mak- where years of experimentation and the with botanicals but techni- ers, perfecting the help of a local botanist couple created a cally vodka, run up against botanical mix has mix of 22 hand-gathered local botanicals a “No Flavored Vodka” been all about bal- including Islay juniper, lady’s bedstraw, policy in some craft bars. ance and harmony meadow sweet and mugwort, combined Meanwhile, some retailers rather than creating with nine classic botanicals. place her wares on both the a “salad of flavors,” gin and vodka shelves. Hophead Vodka, like Square One Botanical, does most of its business on- premise, a sign that bartenders are still interested in incorporating new flavors no matter what a product is called, even if retailers are a bit confused. For Evanow, it’s all about the new. “I love gin and would love to make one but I’m trying to bring more complex multi- botanical spirits to the market that don’t hang their hat on juniper,” she says. ■

THE NEW WHISKEY PARADOX

AMID HIGH DEMAND AND SHORT SUPPLY, HOW DO DISTILLERS MANAGE TO KEEP NEW WHISKIES FLOWING?

BY JEFFERY LINDENMUTH

t was the best of times, it was the spread the goods around so everybody short-term dividends, but it’s necessary to worst of times. This is how American has the opportunity to enjoy Michter’s.” reach ever higher in our long-term goal to whiskey lovers might look back on At the same time, Michter’s, like other make the greatest American whiskey.” these days. Decades of abundant and American distilleries, continues to conjure Iaffordable old bourbon and rye whiskey, up special releases that keep fans engaged CREATING NEW FROM OLD usually dusty bottles tucked on the shelf while extending the brand’s reach. “I think In many instances, the key to new below the single malt Scotch, are gone. it is sort of like space exploration,” says whiskey releases is that they are not Today, whiskies are allocated; cult favorites Magliocco. “Maybe it doesn’t pay high entirely new. It is just not possible to go like Pappy Van Winkle and Old Forester back in time and alter certain elements, Birthday Bourbon even have whiskey like putting more rye or less wheat into lovers stalking small Kentucky package a whiskey mash. But you can do plenty stores, lined up like they are waiting for with whiskey that’s already distilled. This the new iPhone. Yet, in the face of what is precisely how many of today’s exciting can only be called a shortage, new brands new whiskies come about. and new expressions continue to appear. In the case of Michter’s US*1 Limited Joseph J. Magliocco, President of Release Toasted Barrel Finish Bourbon Michter’s Whiskey, understands the pres- Whiskey, fully matured Michter’s US*1 sure of success. “We just got a wonderful

international order, which we quickly cut LEFT: Maker’s Mark learned in 2013: while brand in half,” he says. “We are trying to figure extensions are often embraced, tinkering with a beloved core product is risky. The brand’s rapid response proved out the most intelligent way to sort of key to keeping fans happy—and loyal.

NEW WHISKIES

receives additional aging in barrels lenging times is what not to mess with. ABOVE, LEFT: After having established the brand on sourced whiskey, Michter’s is now distilling their specially constructed with oak cured by Maker’s Mark learned this in 2013 own; Master Distiller Willie Pratt is working with a 18 months of air-drying. These barrels when, rather than create a separate ex- customized 46-foot copper column still. ABOVE: Tourism has been booming in Kentucky, are then toasted, not charred like pression, they moved to reduce proof helping fuel the bourbon wave. Here, visitors normal barrels; no flames touched from 90 to 84 in order to stretch take a tour at Buffalo Trace, a winery also at the leading edge of single-barrel retail bottlings and the barrel, agitating the cellulose existing stocks. They quickly re- warehouse experiments. in the wood and coaxing out more versed the decision when thousands OPPOSITE: High West has built an identity with creative sourced bottlings, such as Bourye, a vanilla and cinnamon flavors, rather of consumers grabbed digital pitch- bourbon-rye blend, and later Son of Bourye. than more oak flavors. In addition to forks and made themselves heard. Bourye was recently relaunched, with a slightly the added expense of the barrel, the different formula. limited release resulted in 2,000 less AGE NOT REQUIRED cases of the standard Michter’s US*1. FOR BEAUTY? “Whenever you do something like this, it When it comes to age statements, how- for Buffalo Trace Distillery, demand ex- is in a sense robbing Peter to pay Paul,” ever, American whiskey buyers seem to ceeds supply nearly across the board for notes Magliocco. have far less attachment, according to their Buffalo Trace, Eagle Rare and Blan- Brown-Forman takes a similar tack Susan Wahl, Group Product Manager ton’s whiskeys. However, the distillery in their new release of Old Forester 1870 at Heaven Hill Brands. “Amongst pre- has managed to draw on their vast experi- Original Batch, designed not as a limited mium products, there is great sensitivity ments for highly-limited editions for fans. edition but a permanent offering, bottled to proof. Unlike Scotch, however, age “Our innovation is focused on improving at 90 proof (between the existing 86 and has never been a critical factor in the taste and developing new and different 100 proof Old Foresters). Master Distiller premium whiskies, where taste and qual- whiskies. We currently have over 3,000 Chris Morris makes other deviations as ity trump all. To be able to enjoy one of experimental whiskey barrels maturing at well, notably no chill filtering and no our products consistently is the primary Buffalo Trace, including 150 aging in our active carbon filtering. desire of these consumers. For products experimental warehouse, Warehouse X,” Among the most anticipated lim- at the super-premium level, a mix of ex- says Comstock. Buffalo Trace also has so- ited releases from Brown-Forman is the clusivity, age, proof and flavor are critical. lidified a personal connection with select Master’s Collection from Woodford Re- For our Bernheim Wheat Whiskey, the retailers through their single barrel pro- serve. These experiments range from addition of an age statement has been a gram, via which merchants get their very longer (Classic Malt Woodford Reserve, tremendous asset,” says Wahl. own barrels to offer bourbon enthusiasts. made with a mash bill of malted barley) With this insight, Heaven Hill has to shorter in their duration (the current continued to add aces to their deck, like BUY, BUY AGAIN Sonoma-Cutrer Pinot Noir is finished in decades-old bottlings of Elijah Craig, But what of those who don’t have exist- wine barrels). “The Master’s Collection while recalibrating the age of entry ing stocks, like craft distillers waiting for was designed for PR value, but it has brands, dropping Heaven Hill 10-year- their first whiskey to mature? Thankfully, turned into a business,” says Morris. old whiskies in favor of a 6-year-old, another area where younger consum- “There are multiple audiences now for instance. This has helped Heaven ers seem to have little allegiance is in [for Woodford Reserve]. We have Hill keep high-end enthusiasts the traditional definitions of Ameri- the people who don’t want it messed happy while still making higher- can whiskey. High West of Park City, with and also those who are excited volume products available in Utah, casts off such sacred labels as for something different, so we have supply necessary to support their “Bottled-in-Bond” “Straight Whis- to satisfy both.” growth, she adds. key” and even “Bourbon” while Perhaps one of the biggest les- According to Kris Comstock, making no secret of the origins of sons for distillers in these chal- Bourbon Marketing Director their aged offerings, like High West another trick up the distiller’s sleeve: not aging the whiskey at all—in the manner of Trybox, the series of “new make” American Straight Whiskeys right off the stills of Heaven Hill. Dit- to Jack Daniel’s Unaged Tennessee Rye and 91 proof George Dickel “No. 1” White Corn Whiskey. Diageo has essentially raided its own Kentucky warehouses (e.g., the Stitzel-Weller distillery, mothballed in the 1990s), transforming old stocks Bourye. The current iteration of the of bourbon into evocative new labels lauded Bourye is a blend of bourbon (9 (Barterhouse, Rhetoric, Old Blowhard) years old) and rye (10 and 16 years old) under their Orphan Barrel series. No sourced mainly from Midwest Grain doubt that success helped spur Diageo’s Products (MGP) of Indiana (formerly newest project, I.W. Harper, a resurrec- LDI and before that Seagram’s), which tion based on stocks retained by Dia- only supplies to independent bottlers. geo from the Bernheim facility sold to Tin Cup American Whiskey, from Heaven Hill. The new label will com- Stranahan’s creator Jess Graber, also prise an 82-proof four-year-old bourbon defies the popular bourbon category and an 86-proof 15-year version. and embraces blending. Using whis- Nearly every American distiller will kiess distilled at Indiana’s MGP, Graber tell you they saw this coming, even if blends them together along with some they underestimated the immensity of of his own Stranahan’s from Colorado, the recent surge in sales of American and Rocky Mountain water for a hy- whiskey. In 2012, bourbon production brid American whiskey. Triple Crown in Kentucky topped one million barrels North American Blended Whiskey is for the first time since 1973, and total another example of a progressive ap- bourbon inventory reached 4.9 million proach to blending. It’s a blend of 80% barrels, the highest since 1977. Distillers neutral grain spirits and 20% bourbon are keeping us well entertained while which includes an unusually high per- these stocks mature, but the numbers centage of grains other than corn, with suggest the new golden era of American small grain rye and barley malt making whiskey is still to come. up 40% of the bourbon mash. At Buffalo Trace, distilling is at the highest level in 40 years, and a YOU AIN’T SEEN NOTHING YET recent purchase of adjacent land is Never underestimate the confluence of slated for more warehouses. In the past good whiskey and creative marketing. three years alone, Heaven Hill has On top of tinkering with proof, filtering, invested $40,000,000 in production blending, barrel-selection and aging, yet and marketing. And, comparatively tiny Michter’s has recently added a 46-foot high copper column still from Vendome to their Kentucky facility. At Woodford Reserve Distillery, three round concrete pads are poured and ready to receive the companion stills to the current trio. They’ve been there since Brown-Forman began current production—just waiting. In a sentiment echoed by distillers across the region, Master Distiller Chris Morris proudly proclaims, “We’ve been planning for success for a long time.” ■

TripleCrownRacing_BevMediaNet_v02.indd 1 3/30/15 2:39 PM

Project: Triple Crown Horse Racing Ad - Beverage Media NEtwork - May 2015 - TP4C Size: Bleed: 3.125”W x 11.375”H Live: 2.125”W x 10.375”H Trim: 2.625”W x 10.875”H Version: v02 Date: 03/30/15 Color: 4C Contact: Patrick Fee, Creative & Design Manager - [email protected] Notes: Imported and Bottled By Fishbowl Spirits, Rochester, NY. Blue Chair Bay White Rum 40% ABV, Blue Chair Bay Flavored Rums 26.5% ABV, Blue Chair Bay Cream Rums 15% ABV. Imported and Bottled By Fishbowl Spirits, Rochester, NY. Blue Chair Bay White Rum 40% ABV, Blue Chair Bay Flavored Rums 26.5% ABV, Blue Chair Bay Cream Rums 15% ABV. Alto Adige’s hilly Oltradige subregion, home to whites and reds Bianchi’s Turn Beyond the big two, Italian white wines are primed to charm Americans

By ed mccarthy

hirty years ago, what American could have written a column about Friuli-Venezia Giulia, Where quality Italian white wines? Italy was red wine country. The bianchi Ribolla Gialla Thrives Friuli, as the region is commonly called, that got exported were almost exclusively mass-produced. But three T is probably Italy’s finest white wine years ago, something happened that I thought I would never see: For the region, especially the wines from its first time, Italian whites outsold Italian reds, led, of course, by the two wines sub-regions in eastern Friuli—Collio have totally changed the Italian wine picture in the U.S.—Pinot Grigio and and Colli Orientali. Friulano is its best- Prosecco. known grape made as a varietal wine; Malvasia Istriana is also an excellent white varietal wine here. But one of

Those two wines have effectively Today, the bianchi of Italy from top become household names, and Italian to toe deserve even more attention from Kerner is one of two Germanic grapes that whites continued to outsell its reds in the trade. Most of Italy’s quality whites arguably perform better in Alto Adige than in America in 2012 and 2013. come from its three cooler regions in their home country; the other is Müller-Thurgau. Pinot Grigio and Prosecco share main- Northeastern Italy, all of which produce stream appeal and relative affordability, more white wines than red—Friuli- with plenty of product arriving stateside Venezia Giulia, Trentino-Alto Adige to quench the masses’ thirst. The point and the Veneto—although a sprinkling right now, though, is not to praise Pinot of good white wines are also made in Grigio and Prosecco so much for what the predominantly red wine regions they are, but for what they have done: throughout the rest of Italy, as far These two popular wines have made ev- south as Sicily. Here is a guide to some eryone in the trade aware of the simple of the most promising under-the-radar fact that Italian white wines sell. regions and grapes. Alto Adige vies with Friuli for recognition as the source of Italy’s best white wines. Seen here: the picturesque Isarco Valley.

my favorites in all of Italy is Friuli’s Abbazia di Novacella—the most from the best areas) in the decades Ribolla Gialla. northern winery in Italy, in the Valle following World War II. Typically yellow-gold in color Isarco—is a working Augustinian Although Soave, made from the (the word “Gialla” is Italian for Monastery and a popular tourist visit local Garganega grape variety, is a well- yellow), wines made from the Ri- with its beautiful medieval library. known white wine, I include it here bolla Gialla variety are very dry The Abbazia also makes superb white because it’s less-known that Soave has a and almost always unoaked, with wines. The 2013 Abbazia di Novacella new face. The region and the wine have floral and citrus aromas, and in- Kerner is generally available in gone through a renaissance in the past clude a stony character; they have the U.S., and retails for $20. This 15 years, and about a half dozen Soave high acidity and are intensely fla- Kerner is dry, viscous, medium- producers are now top-notch. The two vored. I highly recommend Ron- to full-bodied, intensely flavorful best, in my opinion, are Gini and the chi di Cialla’s Ribolla Gialla (SRP and delicious. about $20), though it can be hard Müller-Thurgau, another Ger- to find. Jermann is another man variety that performs bet- Italian wines are hot right now, Tiefenbrunner’s excellent producer. Some oth- ter in Alto Adige than in its and consumers generally stellar single- Right understand that Italy is home er labels with wider distribu- vineyard home country, makes excel- to countless grape varieties. A Müller-Thurgau tion include Angoris, Poggio- lent, relatively inexpensive Grapes, time-tested selling point is simply bello, Conte d’Attimis-Maniago, ($15-$20) wines in the Valle Right that these lesser-known wines may indeed come from unsung Puiatti, Marco Felluga and Bor- Isarco. The best Müller-Thurgau Places grapes, but they are planted in toluzzi. The wines of Josko Gravner comes from the J. Tiefenbrunner; ideal areas to succeed. (retailing in the $80-$90 range) are this winery’s old-vine, high-altitude, a special treat. Müller-Thurgau from the Feldmarschall Alto Adige Kerner & Müller-Thurgau Friuli Vineyard is world-class, with great con- Ribolla Gialla Alto Adige: centration. Considering its quality, it is not that expensive (the 2012 vintage Veneto Two Germanic Stars Garganega Picturesque Alto Adige is the northern retails for about $35), but it can be dif- Marches part of Trentino-Alto Adige, dominated ficult to find as only limited quantities Verdicchio by the majestic Dolomite Mountains. come into the U.S. Feldmarschall is Abruzzo This region vies with Friuli for being at its best with about five years of ag- Trebbiano the home of Italy’s best white wines. ing, according to owner-winemaker Campania German is the leading language spoken Christof Tiefenbrunner. Fiano di Avellino in Alto Adige, because this region was once a part of Austria, but was ceded Veneto – Soave is back Sicily to Italy after World War I. The two Veneto makes more white wine than any N Carricante underrated white-varietal stars in Alto other region in Italy. Its most renowned w E Adige are both Germanic in origin: white wine, Soave, was one of the wines S Kerner and Müller-Thurgau. mass-produced (and often not sourced italian wines

better-known Pieropan. The 2013 a depth of flavor that was amazing. Gini Soave (SRP $15-$18) is And his wines last for decades! very dry and fresh, with lots of Valentini’s son, Paolo Francesco, character. Inama, Pra and Suavia who worked side by side with are other good producers. his father, has carried on nobly since Edoardo’s death in 2006 Upstarts from and has maintained the high the East Coast standards for Valentini Treb- On Italy’s Adriatic (eastern) biano d’Abruzzo. coast, the two regions of Marche Cataldi Madonna is another and Abruzzo offer some quality Verdicchio and fine Abruzzo producer who Pecorino white wines. Marche is the grapes yield happens to make an excellent home of Verdicchio, a varietal high-quality varietal Pecorino. An old wines on Italy’s white wine that, like Soave, east coast. white variety brought back has been imported into the U.S. from anonymity by Luigi Cataldi since the 1950s. Except that it is Madonna, Pecorino thrives in much better made now. If your memory Marche and Abruzzo, and is becoming of Verdicchio was that of an innocuous, more and more popular here. The 2012 Pireopan, a leader in Soave’s renaissance, was recently purchased by E. & J. Gallo, which should over-produced wine, try it now. My Cataldi Madonna Pecorino (SRP about boost availability. favorite is Villa Bucci. Try the 2012 Villa $20) is arguably Italy’s finest Pecorino. Bucci dei Castelli di Jesi (retails for $20); it is dry, elegant more than powerful, with Focus on Fiano notes of lemon and bitter almonds. The in Campania and Clelia Romano’s Colli di Lapio. older Villa Bucci Riservas made from 50 Campania is equally known for fine (Fiano is also an up-and-coming white year-old vines, such as 2004 and 2010, red and white wines. Nestled between variety in Sicily; Planeta’s “Cometa” are even better and complexly flavored, Naples and Mt. Vesuvius, Campania is very good.) but can cost up to $45. It took a producer is receiving more attention lately as such as Ampelio Bucci to make us realize consumers discover the treasures of C arricante: that wines made from the Verdicchio southern Italy. For me, Fiano di Avellino in the Shadow of Mt. Etna grape age well. is Campania’s finest white variety, Sicily’s Mt. Etna region is booming; it Abruzzo—typically thought of as a although Greco di Tufo and Falanghina has become a hotbed of fine wines, both stronghold of red wine, with its prolific have their fans. The terroir around the red and white, with its grapes growing Montepulciano d’Abruzzo—also hap- town of Avellino, with its mineral-rich, on the volcanic slopes of its namesake pens to be the home of one of Italy’s volcanic soil, yields Fiano’s finest wines. mountain. The Carricante grape va- greatest producers, Valentini. Edoardo In the glass, the wine has classic floral riety, growing on the higher slopes, is Valentini was known as “Lord of the notes and hints of hazelnuts, along with becoming renowned as one of Italy’s Vines” because he was able to raise the lively acidity; it is best served slightly best white varieties. Benanti has been quality of Trebbiano d’Abruzzo and cool, not cold, to bring out its flavors. making Carricante’s best expression, Montepulciano d’Abruzzo to unheard The three producers best-known “Pietramarina” Etna Bianco Superiore, of heights. The Trebbiano for Fiano di Avellino are since 1991. While Benanti recently lost white grape variety typically Feudi di San Gregorio, its star winemaker, Salvo Foti, who is makes very ordinary wines. Mastroberardino (“Radichi”) now making his own Carricante-based Valentini, using a small per- and Terradora (“Terre di Etna Bianco, every vintage of “Pietra- centage of his best grapes, Dora”). Lately, less-known marina” I have tasted has been amaz- each year managed to Fiano di Avellino wines ing—naturally high in acidity, with make a magisterial wine are getting attention. all kinds of citrus notes, lemon, lime, from Trebbiano grapes, Two in particular are grapefruit and/or orange, with touches dry, with crisp acidity, and Ciro Picariello Fiano di of anise or mint. Avellino (slightly more With complexity like that in the glass, expensive at about $25 it is an exciting time for Italy’s less-known Fiano di Avellino is gaining a retail, but with excellent white wines, which are bound to become foothold in America via these n prominent brands. viscosity and intensity) better known in a short time. A Rosé by any other name wouldn’t be as sweet.

NEW

• Roscato: +52% over last year! • Roscato Rosso is the #1 Sweet Wine in Overall $SALES*

2014

P18555_RoseBevMediaAd_Final.indd 1 4/6/15 5:16 PM SPEAKEASY

FRESH FOCUS TIM HASSETT, BEAM SUNTORY NORTH AMERICA PRESIDENT

BY KRISTEN BIELER

ot quite one year on the job, Beam Suntory North America President, Tim Hassett has hit the ground running. We sat down with him recently to hear his thoughts on the ultra-competitive nature of the spirits industry, how to leverage the Japanese whiskyN growth engine, and the smarter way to innovate.

ON THE INDUSTRY a handful of brands made up 80% of the a year, it is nearly complete, which is volume, but at Beam Suntory, we have amazing. The foundational elements of THE BEVERAGE NETWORK: Since super-premium, premium, economy and both companies could not have been you took the helm in July, what has standard brands that are massive—and more similar. Both have a family heritage surprised you most about the wine and each play an important role. at the core, and they are entrepreneurial spirits industry? in how they go to market. Creating TBN: What is your favorite aspect of shareholder value is important to both TIM HASSETT: I spent 25 years in working in this industry so far? organizations, but they want to make the CPG (consumer packaged goods) sure that the community partakes in that industry, and the process of driving TH: I really love the integrated partnership goodness as well. Suntory is a great demand through consumer pull on a model in this business between supplier, parent company. They operate more as macro level is really similar. But there distributor, retailer and trade organizations. a holding company, truly empowering us are definitely some key differences. First, It has to work harmoniously to be really to run our own business. the competitive intensity in the wine effective, and when you leverage all that and spirits business is greater, and the expertise, it’s really powerful. In CPG, TBN: Which best practices has Beam pace is faster; there is a much more we had distributors, but they weren’t as adopted? In what ways has Suntory dynamic planning cycle. Part of this is a influential in how we went to market; it changed Beam’s route to market? result of Beam Suntory’s portfolio, which was more of a direct path from brand to competes in every category against consumer. TH: We are already greater than the sum every competitor. We are all fighting for of our parts, because both companies share of mind with our distributors. I was ON BEST PRACTICES wanted to learn from the other. At lightning warned that in this business people will speed, we cross-pollinated our global fight tooth and nail over every single TBN: This month marks one year since best practices. Beam has traditionally built bottle and that is true! Suntory acquired Beam. How has this brands from the top down with an emotive Second, the regulatory nuances changed the culture at Beam? approach based on heritage, authenticity are very real, and it often feels [like] and craftsmanship. The Japanese have our U.S. business is operating in 50 TH: What has fascinated me is that of been very successful in building brands separate countries. all the integrations I have experienced from the ground up with amazing activa- And third, the 80/20 rule does not apply in my career, this has been the quickest, tion at the store and street level. We’ve in this business. At my prior companies, smoothest and most effective. After just combined these strategies and are much A CONVERSATION WITH INDUSTRY PROFESSIONALS

stronger for it. The Japanese are also “WE HAVE cocktail consumers, and it allows whisky impressively focused on metrics—mea- to compete in the refreshment segment. suring on a monthly basis, unlike most PURPOSELY Borrowing from this approach positions our American companies which have grown SLOWED DOWN OUR brands against categories like beer and accustomed to more of a quarterly report- wine during the dinner occasion. ing practice. Taking their lead on this has INNOVATION FUNNEL made us a much smarter company. AND HAVE ADOPTED TBN: So will we see fewer new products from Beam Suntory in the future? ON WHISKEY A ‘FEWER, BIGGER, BETTER’ MINDSET.” TH: We have purposely slowed down TBN: As the only player in the industry our innovation funnel and have adopted with all five world whiskies, what do a “fewer, bigger, better” mindset. Another you see as the key growth drivers? fascinating point of difference in this industry is the patience you often need TH: I see the two biggest growth spaces TBN: How do you see the flavor trend to nurture successful brands. In CPG, it is coming from craftsmanship and the notion in whisky playing out? fairly common to build a $50 million brand of premiumization. We are a global leader in 3-5 years. In this business, with only a in bourbon, with Basil Hayden’s, Jim Beam, TH: Our projections show us that there few exceptions, it takes much longer. We Maker’s Mark and Knob Creek, and we are still more points of share to be had in have a lot of brands in our portfolio that still see a lot of head room for growth in flavors. We led the flavored whisky trend have been in market for over five years this category across the spectrum. We are with the creation of Red Stag, which was a that are on the verge of scaling up to just starting to see results from our global courageous move at the time. There is still become huge brands. Jim Beam campaign, “Make History.” room for growth in this segment, but we’ll Contrary to global trends in Scotch, we be selective in our innovations. TBN: Whisky aside, what do you see see huge potential here as well. We have as some of the hottest segments now? the number one and two single malts from ON BEAM SUNTORY Islay, Laphroaig and Bowmore, which are TH: The two other segments I am most both very strong and growing. TBN: What is your approach to excited about right now are vodka innovation going forward? and tequila. The base Pinnacle Vodka TBN: How has the integration of brand and our core fruit flavors remain Japanese whisky impacted the overall TH: Our approach to flavors has shifted. incredibly healthy. We will continue to be portfolio? Soon we will launch Jim Beam Apple, but more base brand-oriented—it’s growing it won’t just be another flavor. Today, the double digits today. And with rap icon TH: Part of the reason Suntory purchased vast majority of flavors that consumers 50 Cent behind our Effen Vodka brand, Beam was to help build Japanese whiskies desire already exist, so the trick is being we’re seeing new growth of the premium around the world, and the inroads we are very targeted towards new occasions. end of our vodka portfolio. making are off the charts. We are growing 100% with some of our Japanese whisky TBN: What do you mean by “targeting TBN: And tequila? expressions, and it would be higher if we occasions”? had more product to sell. TH: Beam Suntory is the number two Beam’s legacy brands have benefitted TH: We have learned a lot from our player globally in tequila, and we have a from the association too. Across the Japanese partners on this. They have done great portfolio across the spectrum from portfolio, we now have a ton of brand an amazing job of end-point marketing Sauza and Hornitos (which is growing assets in the premium and super-premium and are very deliberate about their channel 25% each year) to Sauza 901, Tres space that are new and/or underleveraged. execution. In Japan, they reinvigorated Generaciones and El Tesoro at the super- We are becoming a much bigger player the whisky and bourbon segment with the premium end. The tequila segment is on on-premise and are adding infrastructure resurrection of the Highball (whisky and fire, and our portfolio is outperforming it in large cities to make the most of this seltzer on ice) and making it cool again. at a rate of two to one, and we expect this opportunity. They brought in the next generation of to continue. ■ Cascade Cliffs began planting in 1986 in the Columbia Gorge with a 20-acre vineyard on a bench 100 feet above the Columbia River, backed by 400-foot basalt cliffs. Grape varieties there include Barbera, Nebbiolo and Symphony as well as Merlot, Syrah and Cabernet.

washington wine grows up

Quietly, Yet Unmistakably, Washington Has Become a Force to be Reckoned With

By Margaret Shakespeare

arty Clubb, co-owner of AVA; now there are over 100. “Back producers still grapple with developing L’Ecole No. 41 in Walla then it was ‘What are those crazy people a more recognizable face—or faces—in Walla, WA, has had a doing out there?’” the marketplace. Washington maintains finger on the Washington Now second and third generations a firm number two position among wineM industry’s pulse since the 1980s. of those not-so-crazy people are states in wine production, with an He has served on the Washington Wine driving the industry. Bob Betz spent 28 $8 billion industry employing 70,000 Commission board, helped found the years in winemaking at Chateau Ste. people. Yet the tired old line about the Walla Walla Valley Wine Alliance and, Michelle, the trail-blazing, door-opening geographically challenged consumer not with partners Norm McKibben (Pepper behemoth, before founding Betz Family knowing “they make wine in DC” lives Bridge) and Gary Figgins (Leonetti Winery (first crush 1997) which he and on. And that’s not so funny anymore. Cellars), established Seven Hills Vineyard, wife Cathy Betz sold in 2011 to Steve Some continue to assume Washington acclaimed by Wine & Spirits magazine as and Brigit Griessel. Allen Shoup, Ste. and Oregon to be a marriage of likes. one of the world’s top ten. Michelle’s influential CEO for 20 years, Truth is, except along their easternmost Yet the remarkable expansion of the who helped create Col Solare in a high- border, climates and varietals and nearly industry can still catch him by surprise. profile partnership with Piero Antinori, everything else diverge. Meanwhile, “I’ll pick up an unfamiliar label in a has gone on to establish Long Shadows, few Washington wines break a budget; Seattle wine shop,” he says, “turn the collaborating with international vintner very good (and good-scoring, for those bottle over, and it says ‘produced in the partners to release unique micro-wines. who care) wines under $15 abound, and Walla Walla Valley.’” L’Ecole was the However, despite admirably fine- many wines with the highest acclaim third winery in the nascent Walla Walla tuned vineyards and cellar practices, check-in shy of $50. photography courtesy of washington state wines state photography courtesy of washington Washington can’t claim one star grape variety. Although Merlot, Syrah and Riesling have taken spins in the spotlight, ask an insider about a signature grape and your’re apt to get a list.

ABOVE, LEFT: Wine tourism has become a huge asset to Washington wineries; Woodinville, near Seattle, has over 100 tasting rooms and welcomed 300,000 visitors in 2014. TOP: Budbreak at Bacchus vineyards in GROWING CHORUS, BUILD IT—THEY WILL COME Columbia Valley AVA. The Sagemoor Group (now comprising Sagemoor Farms and the MANY TUNES A lot of land in the fertile Yakima Valley Bacchus, Dionysus and Weinbau vineyards) One palpable factor that has kept Wash- has spent its agricultural life as fruit was a crucial supplier of vinifera vines to many wineries that emerged in the ’70s and ’80s. ington’s recognition more modest than its orchards. Wheat flourished in Walla ABOVE: Hedges Family Estate pioneered the numbers is that, unlike elsewhere, Wash- Walla. As apples and pears and grains gave establishment of the Red Mountain AVA, and has been a leader in creative blending and ington can’t claim one signature grape. way to grapes, another revenue source— biodynamic viticulture. Merlot, Syrah have and Riesling still gets with all-important marketing legs— lots of nods as strong candidates. But ask cropped up: wine tourism. Tasting rooms an insider, such as Judy Phelps of Hard now beckon from suburban Woodinville Milton-Freewater—lying on the Oregon Roe to Hoe Vineyards in the tiny Lake to Prosser (Millbrandt, Thurston Wolfe side of the border, with wineries on Chelan AVA (350 acres) about a signa- and eight others conveniently clustered the Washington side—confuse things ture there and she names four(!) reds and in Vintner’s Village; 14 Hands and the further? “A lot of people don’t know three whites. Walter Clore Wine & Culinary Center what Columbia Valley means,” cautions But, no doubt, this Northwest corner in a second walkable area) to artsy, trendy Marty Clubb. has some enviable things going for it. Walla Walla. Woodinville alone has over Doug Gore, Ste. Michelle Wine Estates 100 tasting rooms and wineries, and drew SMALL & SHIFTING Senior Vice President, working here since 300,000 visitors last year. Can all this help Some overaching questions hang while 1982, recalls the evolution of matching clarify Washington’s identity on a national individuals choose paths forward. Some variety-location-grower: “Everybody used level? And give retail sales a bump? follow the muse of a varietal vineyard site: to plant everything everywhere. Now we The majority of the state’s 13 AVAs Kate and Thomas Monroe make their stick to formulas.” And, by the 1990s, lie within the vast Columbia Valley Division-Villages “L’Isle Verte” Chenin after a study with Washington State AVA, an upside-down J-shaped chunk Blanc in Oregon, sourced from old vines University, irrigation practices changed of real estate roughly in the state’s (1970s) in Yakima AVA. Juergen Grieb drastically. “We learned that by ‘eye- midsection that also dips into northern at Treveri Cellars produces only sparkling droppering’ exact amounts of water we Oregon following along the Columbia wines, most under $20 RSP, including a can control the canopy—and allow the River. A half dozen AVAs, including the Müller-Thurgau, a Riesling, a Pinot Gris varietal character to come through. This highly regarded Red Mountain, cluster and a Syrah. Many others, such as Cultura [precision irrigation] has become a tool to from Yakima southeast to Tri-Cities. Wine and Reflection, both in Zillah, stylize wine in the vineyard.” Will new AVAs, such as the Rocks of hand-craft 1,000 or so cases, tops. washington wines

Ron Griffin and Deborah Barnard pioneered winemaking and wine marketing when they started crushing grapes and bottling with a memorable full- 55 washington wines: a hit list color tulip-design label back in 1983. “It under was scary then,” says Griffin, “overcoming $ the climate, dealing with surprise freezes 55 REDS in October. I had come from Sonoma SRP with some preconceived notions. Reds ✪ Cabernet Franc were looked on with tredipation. And Andrew Will $35 I had to get comfortable with Rieslings. Experimenting was essential.” He surpassed WHITES ✪ Cabernet Sauvignon Chateau Ste Michelle Canoe Ridge comfort and got skillful at making a Estate (Horse Heaven Hills) $30 reliably silky, honey-tinged Riesling that ✪ Albariño Abeja $45 Barnard Griffin$18 today bears an equally elegant golden Andrew Will $35 mythical griffin-figure label. “Part of the ✪ Chardonnay Mercer Estates $28 reason to change our logo is recognition of 14 Hands $12 Woodward Canyon $49 Columbia Crest Grand Estates $12 a new generation.” He means that literally. ✪ Carmenere L’Ecole No. 41 $21 Daughter Megan Hughes, who got her Seven Hills Winery $30 Sixto Uncovered $35 start as a young child hand-pasting those ✪ Malbec ✪ Chenin Blanc tulip labels, is taking over Barnard Griffin 14 Hands Reserve $30 L’Ecole No. 41 $14 winemaking responsibilities. Seven Hills Winery McClellan ✪ Riesling Estate Vineyard $30 Barnard Griffin$10 Big Vision ✪ Merlot Chateau Ste. Michelle Yet another reason Washington’s growth 14 Hands $14 Columbia Valley Dry Riesling $10 Columbia Crest H3 $12 has transpired so quietly is that its Chateau Ste. Michelle Northstar $41 undisputed leading supplier, Ste. Michelle Cold Creek Vineyard $16 Pepper Bridge $50 Wine Estates, remains so focused on the Eroica $22 Milbrandt Vineyards Estates ✪ Sangiovese real business of wine. SMWE President Ancient Lakes $19 Andrew Will $35 & CEO Ted Baseler says, “There were 20 Kestrel $22 wineries [in Washington 25 years ago] ✪ Roussanne Doyenne $38 ✪ Syrah when I started out; now there are over Doyenne $42 800. Our philosophy has been let’s grow ✪ Sauvignon Blanc Ethos Reserve $50 Washington’s wine industry. We have a CMS White by Hedges $14 K Milbrandt Vineyard $30 Barnard Griffin Fumé Blanc$10 vision that Washington will be seen as one Hedges Red Mountain Descendants Columbia Crest H3 $15 of the top three wine regions in the world.” Liegeois Dupont $27 The company has much to be proud ✪ Semillon Stone Cap $10 L’Ecole No. 41 $14 of lately—the largest organic vineyard ✪ Zinfandel in the Northwest at Columbia Crest, for ✪ White Blends Thurston Wolfe Howling Wolfe $20 instance, and a red blend, Hot to Trot, so Buty Semillon, Sauvignon ✪ Red Blends & Muscadelle $25 successful that it earned its own facility. 14 Hands Hot to Trot $12 Chaleur Estate Blanc But, characteristically, Baseler is happy to 14 Hands Reserve $30 (Sauvignon Blanc, Semillon) $35 remain focused on the big picture when Columbia Crest H3 Les Chevaux $15 L’Ecole Estate Luminesce Doyenne $39 he talks about how to reach that vision: Seven Hills Vineyard D2 $44 “One, with Washington State University’s (Semillon, Sauvignon Blanc) $21 Hedges Family Estate Red Mountain $27 Thurston Wolfe PGV new Wine Science Center, best in the L’Ecole No. 41 Perigree (Pinot Gris, Viognier, Orange Muscat) $16 world, will teach rigorous science. Two, Seven Hills Vineyard $49 it takes time to figure planting density, ✪ Rose Mercer Estates Reserve Barnard Griffin Sangiovese$12 Horse Heaven Hills Ode to Brothers $42 best vineyard sites for each varietal; we Gilbert Cellars Rosé of Mourverde $18 Powers Champoux Red Blend $50 are now hitting that pinnacle. Three, we L’Ecole No. 41 Grenache $21 Seven Hills Winery Ciel du Cheval have advanced so dramatically [within the Thurston Wolfe Dry Lemberger $20 (Red Mountain) $45 industry], but we still have a big job with * Wines are listed alphabetically within categories; prices are SRP. consumers and collectors.” n CALVADOS LOS AMANTES DOS MADERAS GRAN DUQUE WILLIAMS & HUMBERT THE IRISHMAN CINZANO BOULARD MEZCAL RUM D’ALBA SHERRIES WHISKEY VERMOUTH

BOISSIERE ALEXANDER BOTTEGA BAUCHANT DARNLEY’S VIEW WEMYSS BASTILLE 1789 OR-G VERMOUTH GRAPPA LIQUEURS ORANGE LIQUEUR GIN SCOTCH MALTS WHISKY LIQUEUR

FOR THREE GENERATIONS, PALM BAY HAS PARTNERED WITH EXCEPTIONAL PRODUCERS WHO MAKE AUTHENTICITY, QUALITY AND CRAFTSMANSHIP THEIR STANDARD.

PBI_2015_Craft_Spirits_Portfolio_FINAL.indd 1 4/9/15 3:35 PM ALL IN THE FAMILY THE PALM BAY CRAFT SPIRITS PORTFOLIO EMPHASIZES FAMILY MANAGEMENT AND TOP QUALITY

BY JEFFERY LINDENMUTH

oday, the popular marketing tion through marketing,” says Marc D. Calvados, blended from stocks that reach term “craft spirit” is widely Taub, President and CEO of Palm Bay back for decades. The VSOP averages 7 used, and sometimes misused, International. “As a family-owned com- years, while the XO tops 10 years and the given the moniker is open to pany, we place high value on identify- Extra an astonishing 25. Over 120 dif- interpretation.T For Palm Bay Interna- ing partners who share our philosophy of ferent apple varieties, including bitter, tional, which began 38 years ago as a wine being hands-on and passionate in every sweet, bitter-sweet and acidic, contribute importer, the most important measuring piece of day-to-day business, staying true to these complex blends, suitable for vin- stick is the same one that guided them in to roots and tradition, and at the same tage cocktails and able to stand alongside curating a world-class portfolio of wines. time being innovative, and standing out the finest sipping Cognac. “The Palm Bay spirits portfolio is diverse from the crowd.” in terms of the size, scope, style and origin The fine Calvados from the French BASTILLE 1789 of the brands, but one thing remains con- Boulard family, along with Alexander Distiller Jean-Marc Daucourt stant throughout each: an integral family Grappa from the Bottega family were represents a new generation of involvement at every level, from produc- among Palm Bay’s first forays into spirits, whisky maker with this French emblematic of Palm Bay’s focus on quality, whisky that takes inspiration Marc D. Taub, President & CEO, even in categories others might dismiss as from the Old World and the New. Palm Bay International minor. “We’re not looking to play in the Daucourt marries his classical volume category with the big guys, but Scottish training with progressive rather put forth carefully selected, family- ideas on maturation, aging five to driven spirits that we believe in.” says Taub. seven years in a combination of French Here’s a quick overview of some of oak, cherry wood and acacia casks, for Palm Bay’s current spirits, and the pas- a soft wheated whisky that beckons sionate people who make them possible. bourbon lovers, yet is wholly original.

BOULARD CALVADOS DARNLEY’S VIEW GIN The Boulard family’s centuries- The Wemyss family is deeply en- long reign in Normandy is appar- trenched in Scotland, with history ent in a range of exquisitely old dating back to the 19th century. OPPOSITE PAGE: The Walsh family’s new distillery unique vatting techniques as well as inno- for The Irishman brand, in County Carlow, includes “One thing remains a faithful restoration of the 18th-century Holloden vative wood management. The Irishman House. Vincent Boulard, whose family firm is a constant throughout Founder’s Reserve is matured in first-fill longtime Calvados producer, was one of the first spirits brands to join the Palm Bay portfolio. Agave each: an integral bourbon barrels. Only 6,000 batch-num- plants destined for Los Amantes Mezcal. bered bottles of The Irishman 12 Year Sin- THIS PAGE: William Wemyss; the logo on his shirt family involvement reflects yet another new exciting family development: gle Malt are produced each year, matured in the opening of the family’s new Kingsbarns Distillery at every level, from first-fill, charred bourbon casks and bottled and visitor center. In the heart of the Veneto, the at 43% ABV. The Irishman Cask Strength Bottega family was among the original distilling production through partners of the Taub family; Distilleria Bottega is is Ireland’s most exclusive whiskey. known for Alexander Grappas as well as several marketing.” liqueurs. Bernard Walsh, founder of The Irishman. — Marc D. Taub, President & CEO

Since 2010, they have also made a small-batch London Dry produced just south of London. The bo- gin, Darnley’s View. (It’s named tanicals (including juniper, elderflower, after the time Mary Queen of lemon peel, orris root, angelica root and Scots first spied her future hus- coriander) are re-distilled with a four- band, Lord Darnley, through the times-distilled wheat-based spirit in a pot courtyard window at Wemyss Cas- still. The ability of the Wemyss family to LOS AMANTES MEZCAL tle in 1565.) Darnley’s View is a modern, translate the excellence of their Scotch A bit of nostalgia, rather than family, is yet traditionally styled London Dry gin whisky into gin is an example of what at the heart of Mezcal Los Amantes, first Taub calls “the rare energy and flexibility created by Guillermo Olguin and Ignacio you find only in family-run companies.” Carballido, whose mutual love of mezcal led them to extensive research into de- THE IRISHMAN WHISKEY veloping an authentic, high-quality mez- Talk about a family: The Walsh clan is cal, reminiscent of the spirit they enjoyed the largest in Ireland, giving husband and growing up in Mexico. They employed tra- wife team Bernard and Rosemary Walsh ditional methods of pot distillation, taho- no shortage of ardent supporters na-stone crushing the agave and wooden when then founded The Irish- tank fermentation. Their commitment to man Whiskey in 1999. The quality has earned Mezcal Los Amantes range of 100% barley based, the COMERCAM certification that triple-distilled whiskies are certifies the mezcal is being produced ABOVE: Wemyss is known not only for the quality crafted using both single malt by traditional methods and is 100% of their age-statement single malts, but also for agave. The line of Mezcal Los Aman- giving them names that reflect each whisky’s stylistic and Pure Potstill (a style of character. Seen here: A Day at the Coast 14YO; A whiskey exclusive to Ire- tes also includes a Joven, a Reposado Matter of Smoke 15YO; Winter Larder 20YO; and and an Añejo. ■ The Dunes 29YO. land). Production includes brandprofile the buzz in bourbon Wild Turkey Tastes the Sweet Success of its Venerable American Honey Brand By sara kay

lavored whiskey—that’s a drinkers discovered it. Now, close to a modern thing, right? Truth decade later, American Honey is tapping is, Jimmy Russell, Master directly into three distinct trends: Distiller at Wild Turkey, has Fbeen on top of it since the 1970s. As the ✪ All-American whiskey is hot, with domestic whiskey industry struggled bourbon leading the way. during those times, Russell began to ✪ Flavors continue to have appeal Both American Honey and American Honey experiment with flavors, introducing across multiple spirit categories. Sting are 71 proof; SRP $22.99/750ml; and also available in 50ml, 1L and 1.75L. honey into the original Wild Turkey ✪ American Honey serves as an bourbon, and launching Wild excellent entry point for new 57% of American Honey drinkers were Turkey Honey Liqueur to market whiskey drinkers, providing a drinking Wild Turkey. In 2014, those in 1976. “There was no way Wild Turkey Honey taste of the original with a numbers climbed, as 25% of Wild Turkey I was changing Wild Turkey, Liqueur launched drinkers were also drinking American in 1976, and was sweet addition. but I wanted to make whiskey later re-branded Honey, and 74% of American Honey more enjoyable to new groups as American “I think we’ll continue drinkers were also drinking Wild Turkey. Honey in 2006. of people too,” says Russell. to see organic growth as these “So, I started to play around with new drinkers continue to adopt while the iron’s hot different flavors. When I tasted our bourbon whiskey as their drink of As flavored whiskies gain momentum, bourbon with honey added to it I knew I’d choice,” Floor notes. Wild Turkey has launched nationally a hit on something special.” Recent sales tracking indicates that new expression that showed excellent Tough times for bourbon sounds American Honey has also helped to sales in test markets last fall. Rather than unthinkable today. According to a recent boost the base brand. According to Floor, take on Fireball and other cinnamon- Rabobank report, flavored whiskies (or in 2012, 17% of Wild Turkey drinkers driven whiskeys head-on, American whiskey-based liqueurs/cordials) have were also drinking American Honey, and Honey Sting presents a distinct profile: been the hottest growth segment in the it is infused with spicy ghost peppers, U.S. spirits market, having generated balancing the heat of the pepper and more than half of the spirits segment the sweet honey. Sting is the first hot volume growth in 2014. Wild Turkey pepper-infused, bourbon-based liqueur remains one of the strongest brands in on the market. the bourbon arena, which has been a As summer approaches, Floor and boon to American Honey all along. Russell anticipate continued growth for “American Honey is unique in that we’re Jimmy Russell both flavored expressions, with American a premium flavored whiskey and have a Honey in a perfect position for expanded history the other flavored whiskey brands usage opportunities. “It’s become a drink don’t have,” says Andrew Floor, VP, Dark that people will start their night with at Spirits, Campari America. “Everyone home,” says Floor. “And bartenders are is courting Millennials, as are we, but starting to recognize how versatile it is, American Honey also has a very loyal fan mixing the product more into simple base we have built up over time.” cocktails rather than only recommending it as a chilled shot.” For Russell, American Triple Threat Honey is the ideal summer twist on When the product was rebranded as bourbon; he suggests mixing it with American Honey in 2006, fans of the To make this refreshing Golden Afternoon lemonade or iced tea, as a chilled shot, or original stayed loyal, and new-to-whiskey punch, add 2 parts chilled, sweetened iced to as he personally enjoys it, on the rocks. n 1 part chilled American Honey and 1 part lemon juice. Serve ice on the side. Date:4-7-2015 10:10 AM| Client:WT| Studio Artist: Matthew Torres / Matthew Torres| Printed At: None Job number: WILD0203 | WILD0204_AH_Master_Distiller_FP_BMG_May_2015_v2_300md_sw3.indd T: 8.25” x 10.875”, L: 7.5” x 10.375”, B:8.75” x 11.375”, Gutter: A.Gutter, Bind: Perfect Bind, Linescreen: A.LS, MD: 300%, Color: None Notes: pdfxla

Jimmy Russell does things his way. So thirty years ago, when he first mixed bourbon with honey, the idea was almost unheard of. But today his premium blend of Kentucky Straight Bourbon Whiskey and pure honey is being used in cocktails all across the country. And Jimmy wouldn’t have it any other way.

JIMMY RUSSELL MASTER DISTILLER WILD TURKEY® BOURBON

understanding hops is key to selling beer today

By Chris Maggiolo

rom Budweiser’s American lager were the most evident emblem of the hop to English pale ales and Belgian boom, but craft brewers readily tinkered tripels, hops—perhaps more than with the hop profiles of nearly every style any other ingredient—impact of beer. Fthe personality or underlying character of In the hands of craft brewers, hops a beer. They help to balance the perceived became a focal point—a way to make a sweetness or maltiness of the grains used, statement. Craft beer has pushed hops as well as to provide components such as into the center of beer conversations, bitterness and acidity as well as distinctive so to sell beer these days, you need an flavors and aromas. The type(s) of hops, understanding of how hops work, and how and how they are utilized over the course to communicate about hops to customers. of the brewing and maturation process, influence a beer’s ultimate style and overall A Quest for Hops intensity, with mild lagers and heady IPAs During the United States’ Prohibition Era, (India Pale Ales) at opposite ends of the the brewing industry all but disappeared. hoppy spectrum. The surviving industrial breweries Flavorful and at times even aggressive, responded to a growing consumer base hoppy beer has developed into a signature The hops plant (Humulus lupulus) is a perennial which favored sweet rather than bitter. of the U.S. craft beer industry. Liberal vine that can grow at a rate of a foot per day, Thus “light American lager” was born—a and is typically trellised on high wires. Only the utilization of new world hop varieties in female plants produce the hop cones used for beer style characterized by the addition the last quarter of the 20th century led brewing. Estate hopyards, like the one seen of corn or rice, lightening a beer’s body here at Rogue in Newport, Oregon, are rare; to widespread brewing innovation. IPAs Freedom, Independent and Rebel hops are while also producing a mild and sweet among the varieties grown there. Brooklyn Brewery uses a method known as dry- hopping for their flagship Brooklyn Lager. Fresh hops are added during the maturation process, resulting in a beer with a robust aroma, a little malt backbone and generally low bitterness, but more hoppiness than typical American lagers.

flavor.R eminiscent of Czech lagers such But are brewers and consumers Selling hoppiLY as Pilsner Urquell, light American lagers alike beginning to tire of the ubiquity Step one in using hops as a reference dominated the industry for decades. of hoppy beer? Like the baseball card point when selling beer is knowing The legalization of homebrewing collectors of my father’s era, many where various types of beer fit on the and emergence of microbreweries in the hopheads will still clamor to find the general hoppiness spectrum (see box late 1970s accelerated experimentation. newest releases, but many enthusiasts below). Most lagers, saisons, ambers, Brewers redefined the IPA, originally a have moved on to less hoppy styles such porters and stouts have a low perceived British beer brewed for export to India, as sour ales and saisons. Additionally, hoppiness, while pale ales and English by using American hops, resulting in some beer drinkers still, no matter how bitters have a bit more. IPAs tend to the more floral and citrusy American many times they have tried, do not like reside at the top of the threshold for IPA. Excited by the bolder and stronger hoppy beer. perceived hoppiness. flavors of American hops, they didn’t stop there. The craft beer movement gained degrees of BITTERNESS momentum through the 1990s, and Hoppiness is generally defined in terms of both bitter- craft breweries across the country began ness and flavor. The bittering component of hops is producing Imperial IPAs. Whereas IPAs measured in International Bittering Units (IBUs). IBUs averaged 5%-6% ABV, Imperial IPAs are a basic indication of how bitter a beer will be. sometimes saw 8% or even 9% ABV. In Not all hoppy beers are bitter, and the flavors order to balance such a forceful brew, and aromas are diverse. Most beer drinkers cannot brewers had to increase the amount of perceive the difference in bitterness of beers over 50 IBUs unless further influenced by hop flavor and hops. Bitterness increased, and more aroma. Scientists believe beer reaches a saturation aggressive hop flavors were used to threshold of bitterness around 100 IBUs. balance the alcohol and increased malt flavors. Not long after the Imperial IPA INTERNATIONAL BITTERNESS UNIT (IBU) SCALE was introduced, craft breweries began American Barleywine experimenting with bold American hop Imperial IPA flavors in other beer styles. Modeled after American IPA English Barleywine traditional Belgian styles, Belgian and English IPA White IPAs (such as Green Flash’s Le California Common Freak and Harpoon’s Long Thaw White American Pale Ale IPA) combine American hoppiness with German Pilsner American Stout traditional Belgian yeast flavors. Stouts Belgian Tripel and porters, which already contain the Saison amount of hops necessary to achieve a Porter balance with roasted malt, inspired Black Oktoberfest IPAs like Stone Brewing Company’s Vienna Lager American Lager Sublimely Self-Righteous Ale. In this Light American Lager case, small additions of roasted malt 0 20 40 60 80 100 provide an IPA with the color of a porter Source: Brewers Association Style Guidlines and a hint of a dark beer’s depth. BEER FOCUS

Knowing which hop varieties are KNOW YOUR HOPS used—information which is becoming increasingly easier to find—can help dial Dozens of hop varieties are used in brewing. Not unlike grapes, different varieties tend to grow better in on more nuanced distinctions. Just as in specific areas. Hops are frequently categorized by origin and tend to display characteristic flavors a sommelier would probe for a diner’s wine and aromas. American hops tend to exhibit bright citrus, floral and pine flavors and aromas; German likes and dislikes, servers and retailers should noble hops are spicy, herbal and delicate; British hops are grassy, floral, earthy, and woodsy. While cross-cultivation of hop varieties is not nearly as evolved as with winegrapes, hops travel similarly engage their patrons who prefer well and brewers eagerly source them from all over the world, expanding their palette of options. beer. Hoppiness is not as simple as it seems. Below are eight popular varieties of hops; their native regions and profiles; and some specific beers Do they want bitterness? Do they like or that exemplify their contribution to the final product. dislike herbal and earthy flavors? Citrus and pine? Pineapple and passion fruit? Prodding Hop Region Profile Notable Examples with a few more descriptors can help steer the customer in the right direction. Sierra Nevada Pale Ale Floral, Not all hoppy beer is expensive and United (Sierra Nevada Brewing Co.) Cascade Spicy, Light States Mirror Pond Pale Ale made at a craft brewery. Macrobrewing Grapefruit (Deschutes Brewery) staples such as MillerCoors and Anheuser- Busch own their fair share of hoppy brands. Oftentimes, these brands are more Fruity, Double Simcoe IPA accessible to the average palate, cheaper United Herbal, (Weyerbacher Brewing Co.) Simcoe States Piney, Dogfish Head 60 Minute IPA and easier to market. Third Shift Session Earthy (Dogfish Head Brewery) IPA (MillerCoors), Goose Island’s India Pale Ale (Anheuser-Busch), and Magic Hat’s Dream Machine India Pale Lager Delicately Brooklyn East IPA (North American Breweries) are all East Kent United Floral, (Brooklyn Brewery) Golding Kingdom Herbal, Confluence Ale examples. As of Q1 2015, Anheuser-Busch Earthy (Allagash Brewing Co.) acquired Seattle’s Elysian Brewing Co., a popular craft brewery which produces a healthy lineup of hop-driven IPAs. Samuel Smith’s Pale Ale Delicately Celebrating the diversity of beer is a United (Samuel Smith Brewery) Fuggle Woodsy and great way to promote its sales. Modern Kingdom Thomas Hardy’s Ale Grassy (O’Hanlon Brewing Co. Ltd.) beer drinkers tend not to be especially brand loyal, so pinpointing and acting on personal tastes—which hops are which Newcastle Scotch Ale Mildly flavors, bitter or not—is a surefire way of Czech (Heineken USA) Saaz Earthy and redefining a beer section and capturing Republic Budweiser Spicy (Anheuser-Busch) (and engaging) beer drinkers. n

Samuel Adams Boston Lager Goose Island Brewing Company makes it clear, Hallertauer Subtly Floral (Boston Beer Co.) Germany right on the label of their Goose IPA, just how Mittelfrüh and Spicy Celebrator Dopplebock important hops are to the creation of their beer. (Brauerei Aying) Goose IPA uses Pilgrim, Styrian Golding Celeia, Cascade and Centennial hops for a fruity aroma and a long hop finish.

Meadowlark IPA Passionfruit, (Pretty Things Beer Galaxy Australia Citrus, and Ale Project, Inc) Tropical Schafly Tasmanian IPA (The Saint Louis Brewery)

Savant IPA Nelson New Grapelike, (Elysian Brewing Co.) Sauvin Zealand Winelike Nelson Imperial IPA (Widmer Brothers Brewing) WHEN the MOON RISES, so do YOUR PROFITS. THIS SUMMER, DOS EQUIS WILL CAPITALIZE ON THE ENERGY OF EVENING OCCASIONS AND REWARD PATRONS WITH A SUMMER PARTY SWEEPSTAKES.

IMPRESSIVE SALES 360º PROGRAM SUPPORT

DOS EQUIS IS THE 4th BEST SELLING 8 WEEKS OF NATIONAL TV AND ONLINE VIDEO UPSCALE IMPORT/CRAFT BRAND AND GENERATED 16 MARKETS OF RADIO SUPPORT

MORE DOLLAR GROWTH DIGITAL TACTICS THAT DRIVE TO RETAIL THAN THE COMPETITION1 EYE-CATCHING POS

CONTACT YOUR DISTRIBUTOR REPRESENTATIVE FOR MORE INFORMATION.

GIN IS IN {CHICAGO} PETER VESTINOS THE BETTY, CHICAGO, IL

BY ALIA AKKAM

ongtime barman Peter Vestinos has crafted drinks for such Chicago restaurants as Sepia, NoMI and the Winchester; served as beverage “There are all these development director for Wirtz Beverage Group; and relocated to San bars in Chicago that Francisco to expand Wisconsin-based Death’s Door Spirits. Now, he brings pride themselves on hisL classic-minded cocktails to the Betty, the fashionable new Fulton Market District tavern where he presides as beverage director. their whiskey and beer collections. I wanted THE BEVERAGE NETWORK: Fulton bar and learning from bartenders who something with a Market has become one of Chicago’s weren’t properly trained themselves; the hottest destinations. What kind of only form they’ve had was wrong. We different focus, and drinks program did you want to create tested all our recipes and reached the in response to this change? gin plays so well in consensus that the classics are usually cocktails.” the best versions. PETER VESTINOS: People always went to Fulton Market, but it was more TBN: How do the drinks nod to the exclusive. Now it’s become such a cool classics yet stay imaginative? neighborhood and everyone wants to and mole bitters. It has spice and fruit, but eat and drink here. What we recognized PV: They are classically inspired, but I it also stays fresh with notes of citrus and from the beginning is that many of the also wanted them to be sophisticated minerality. places opening here are food focused and stylish so they fell in line with the look and not as bar driven. But knowing the of the room. The space is multi-layered TBN: You’ve given gin a rather large West Loop clientele, it’s clear these and so are the cocktails. They evolve spotlight at the Betty. Why? people want a good cocktail, too. They over time. I didn’t want drinks that would also have the money for, and interest alienate guests by being overly bitter or PV: There are all these bars in in, great champagne and whiskey. We boozy, but refreshing and bright. Chicago that pride themselves on their wanted to offer the whole package. whiskey and beer collections. I wanted something with a different focus, and TBN: Knowing their preferences, how TBN: What are some of the favorites does this approach translate to the so far? gin plays so well in cocktails. There is a cocktails? certain elegance that gin has, and unlike PV: The Coffee & Cigarettes. It has rye, whiskey, the spirit offers a wide range of PV: I have always liked executing the sweet vermouth, Madagascar vanilla and flavors. It’s strange to think how in the classics, and I worked with all the orange flower water, so there’s spiciness, past I wasn’t even able to get people to bartenders to make sure they had a solid a little bitterness and floral notes. Another drink classic cocktails and now, when knowledge of them. Chicago’s drinks one is the Maximillion. It’s a pretty cocktail I thought they would make up 40 or 50 scene has exploded, but as a result a lot in a champagne flute with tequila, Ancho percent of the bar sales here, they are at of people are taking shortcuts behind the Reyes chile liqueur, hibiscus syrup, lime about 85 percent. ■ No matter what time you order. No matter what device. Straight to your rep, instantly. Via our Trade Log In. At TheBeverageJournal.com

SALESPERSON NOTIFICATION Shop. Place your orders online via TheBeverageJournal.com. Stay Order. connected with your sales representatives. They get your Access. instant email updates. Account numbers and order history are stored conveniently too!

Visit TheBeverageJournal.com or contact us at 203.288.3375 or [email protected] MANAGEMENTFocus

Delivery 2.0 Using a smartphone to order food is one thing. Can hi-teCh faCilitate loCal delivery of alCohol?

By Jeff Siegel

aniel Mensch, who owns the york, los Angeles—with some larger Do you want to Deal with 1,000-square foot Pier Wines cities in the middle of the country and, 1 Delivery? in Brooklyn, has no doubts recently in Connecticut, Porter 21. Delivery, as any pizza restaurant owner about what the Thirstie The selling point? Retailers sign up, will tell you almost without being asked, Dliquor delivery app brings to his business. and the app’s website or mobile app takes is so much trouble that it wouldn’t be “Any small business like mine is the order and sends it to the retailer, worth doing if it wasn’t essential. you always looking for a way to drive sales,” usually the one nearest to the customer. have to hire drivers (and replace them says Mensch, whose store is four and a The retailer then fills the order and takes when they quit in the middle of a shift), half years old. “you’re only going to get payment, satisfying the myriad laws that take and fill orders correctly, and deliver so much business from walk-in traffic. it’s govern liquor sales in the U.S. Most of in a timely manner. One botched delivery a good way to increase your business.” the time, the delivery prices are the same could alienate a customer forever. These apps, which have names like as those in the store, and delivery is And this doesn’t include insurance Drizly, Klink, Thirstee and Minibar, supposed to take about 30 minutes. and liability, which is much less onerous are the liquor equivalent of on-line The app firms handle promotion and for food than it is for liquor. This is restaurant delivery companies like marketing, reaching customers that the especially important with the liquor apps, grubHub and Dining in, and harken retailer might never find using traditional since they don’t deliver the product. you back to the days of the fTD floral advertising or ever see, as Mensch notes, do, which means you assume the liability delivery system. Some, like Drizly, in his or her store. But can it be as simple have big-time backers and deep pocket waiting for the on-line orders to come for anything that can go wrong, including investor money, while others are less rushing in? Perhaps, but before they do well-known but seem to be making anything one way or the other, retailers ABOVE: Delivery apps promise cash-free inroads with retailers. Numbers for should look at the process from every angle. convenience, but selection is still a fraction of what participating retailers are closer to three Here are six questions retailers should ask the customer would find visting a specific store. Needing to cover a broad swath of territory tends figures than four. So far, their growth to determine how to get the most out of a to skew the delivery apps’ product mix toward the seems to be mostly on the edges—New partnership with a delivery app: mainstream brands.

76 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access MANAGEMENTFocus

serving underage drinkers, violating dram but don’t accept payment or fill the shop laws, and the like. order. in this, they’re not much Some of the apps offer services different from other forms of to help with some of that, like iD advertising, Hill says, in the verifi cation systems and real time credit way they direct customers In the Irony card checks. But as Bryan goodwin, to the retailer. Department, guess how Minibar is marketing itself? the VP of retail partnerships and sales That’s why Builder, Direct mail, naturally. at Drizly, says, “The retailer owns the whose liquor store has Unfortunately the $10 discount is not legal in license, so they have the liability. But delivered for 15 years, some states. then they also understand that they need says he’s more comfortable of inexpensive blended to use the same protocols they use in the with the third-party delivery Scotch to a case of wine for store when they make the delivery.” company he uses, which is a corporate party order. Some in addition, although pizza and inexpensive and accepts liability. of the apps, recognizing this problem, food delivery is well established across require minimum orders and charge the country, liquor delivery is not done will your CoStS allow aPP delivery fees, depending on where the much, and there is little understanding 4 Delivery to Be ProFitaBle? retailer is located. Drizly’s minimum of whether consumers want the service. What’s the cost of the delivery, including ranges from $20 to $30, and some of its So, even before you worry about how to the employee, gas, time out of store and cities charge a $5 delivery fee (which is deliver, you need to consider if there is a credit card fees? What’s the cost of the given to the retailer). demand for it. app? Some charge a technology fee, others charge a marketing fee, and some take a commission on the sale, using Do you want to truSt another Do you unDerStanD the CoMPany with your BranD? reQuireMentS GoverninG various methods—sliding scale based on 5 2 you do the delivery, but the app takes Delivery in your area? order amount or straight commission— the order. What if they screw it up? This, first, of course, is to fi nd out if delivery is that satisfy any legal requirements. too, is something the apps recognize, legal in your area, which can take says Thirstie C e O Devaraj on any number of permutations. Southworth. “We’re selective if delivery is legal, are there when talking to retailers,” he says. special requirements—another “We’re looking for technology license, certifi ed drivers, and the savvy, we’re looking for who a like? if you’re in a wet area, are marketing platform, who already you allowed to deliver to a dry has delivery, good inventory and one? if you’re closed on Sunday, selection on their plate, and are can you still deliver that day willing to work with us.” (and, if not, how will that play in this, the apps understand with consumers used to what the importance of a website that seems like around the clock doesn’t go down and making sure pizza delivery)? What happens if orders get from the app to the the delivery arrives after a state- retailer every time. And, as several mandated closing time? Thirstie aims to round out the digital user’s pointed out, ordering is meant to experience by offering cocktail recipes and a blog be as seamless as possible, so that Do you really unDerStanD that keeps an eye on contemporary drinking culture. 3 the lawS? the consumer usually doesn’t know which gary Builder, who owns lukas liquor retailer is fi lling the order. Superstore in suburban St. louis, says his biggest concern was that the apps how DoeS the aPP aSSiGn What’s your margin, and how big orDerS? would bring him customers without 6 does an order have to be for you for Most use territories, where orders are sharing liability. As Kyle V. Hill with delivery to be profitable? This is even sent to the retailer nearest the consumer. Martin frost & Hill in Austin, Texas, more important than it seems, since Determining territories can vary, but points out, this is legal given the “average” orders are still something the more orders in one area means more way the apps work (allowing for any retailers and the apps are figuring out. business for that retailer. The catch, of variations in the law in each state). Talk to retailers, and orders can range course, is when a new retailer signs up; That’s because the apps take the order, from a six-pack of beer or a fifth how does the app divide the territory? I

May 2015 CONNECTICUT BEVERAGE JOURNAL 77 BEERCOLUMN A BIG YEAR FOR CRAFT BEER

BY JACK KENNY

The numbers are in from last year, and once again the beer Population is the big picture. industry shows solid growth in craft beer and a continuing The 50-plus age group has decline in sales among the large commercial brewers. Those grown an average of 2.3 percent annually over five years, and now results were expected. The demographics of the U.S. beer represents 46% of those over age 20. The U.S. Census Bureau drinking public are dynamic today, as are movements by brewers expects that those over age 70 will make up 15.2% of drinking to position and reposition themselves for growth and profit. age folks by 2020. “Studies, such as those by Britain’s Institute of Growth is always accompanied by decline, but for beer the trend Alcohol Studies, have shown that alcoholic consumption tails off has been playing in this direction for quite a few years. as people age, suggesting that further total beer per capita declines The total beer market in the U.S. increased only 0.5% last year, will continue at their recent rate (roughly 2% annually),” reports and the source of that gain was the smaller brewers, who now Morningstar, an independent investment research company. number well over 3,000. The Brewers Association reports that Let’s look at the Millennials, the 21 to 35 age group. That’s 2014 was a landmark year for its members, all of whom are craft where the new business is, of course, and in regions such as ours, brewers: “For the first-time ever, craft brewers reached double- between Boston and New York, many of those young people digit (11%) volume share of the marketplace. Craft brewers have the desire to experiment and the funds to make it happen. produced 22.2 million barrels, and saw an 18% rise in volume The majority still purchases non-craft beer, but the number of and a 22% increase in retail dollar value over 2013. Retail young folks browsing the craft aisles or ordering a craft beer at dollar value was estimated at $19.6 billion, representing the bar is growing. At the upper end of the population scale, it’s 19.3% market share.” rare to encounter converts to craft over the age of 55 or 60. They Craft beer’s volume share of 11% is remarkable. In 2010 it was certainly exist, but their numbers are small. And as mentioned 5%. Sip on that for a while. A retail dollar value increase of 22% above, their consumption is lighter. in one year is cause for celebration. Analysts have no reason to Bud Light is still the best-selling beer in the U.S., but that, too, assume that beer consumption will rise in the foreseeable future. is feeling the bite of the changing marketplace. The big brewers It has declined steadily over 10 years, the result of category are trying to offset their slipping share by acquiring craft beer competition and population change. Wine and spirits, which had companies and by introducing new products. Acquisition, claimed 40% share of consumption five years back, have risen headlined by AB Inbev’s purchase of Goose Island and Blue to 52%. Point over the past few years, seems to be working. AB Inbev scored a hit with its Rita series of malt-based drinks over the past two-plus years. Though these are not beer, they are associated with the category. It’s trying to do the same with Johnny Appleseed Cider, and the competition on that shelf is fierce. Now the company has come out with Oculto, a beer flavored with pieces of Tequila barrels, and Mixx Tails, another malt drink series supposedly tasting like famous cocktails. Innovation to address changing demographics is a smart move. Let’s just hope the ideas taste good enough to make sales. ABOUT JACK KENNY Jack Kenny has been writing The Beer Column for The Connecticut WRITE TO HIM Beverage Journal since 1995. [email protected]

78 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access wine buzz

gaLLo preps new entry into preMiUM boxed wine arena Premium boxed wines enjoyed an 11% volume increase and a 14% value advance in 2014, making now a perfect time for E. & J. Gallo to launch a new premium 3L boxed product. The Vin Vault line includes Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Malbec and Red Blend offerings. “There’s a sea of change occurring in consumers’ perception of wine,” says VP of Marketing Stephanie Gallo. “It’s becoming a casual social beverage as an adjunct to the dinner ConsteLLation goes ‘FarM-to-gLass’ table.” SRP $19.99. gallo.com with toM gore Vineyards The newest wine in Constellation’s portfolio may have been green-lit in a boardroom, but it is rooted squarely in the vineyard. Tom Gore, born into a family of well-known Sonoma grape farmers, has tended Viña Montes Uses innoVatiVe LabeL tweaks vines since he was seven. Most recently, managing properties from Shaking things up in the vineyard is one thing; communicating that Mendocino down through the Central Coast put Gore in perfect position to a consumer is something else entirely. Chile’s Montes Winery to select fruit for his namesake label. The line includes two stellar has taken a nifty new approach to this age-old conundrum by using values—the $15 SRP Chardonnay and Cabernet Sauvigon—and a short label terms that connect directly to viticultural techniques. For muscular Alexander Valley Field Blend that shows what Gore can do at the 2012 Montes Alpha Cabernet Sauvignon, Syrah and Carmenere the $40 price point. tomgorevineyards.com bottlings, the label declares “Sustainably Dry Farmed” (the idea being: wines develop greater concentration when you let nature do the job of watering the vines). Similarly, for the just-released Montes 2015 “Spring Harvest” Sauvignon, grapes in the Leyda Valley were picked one month ahead of normal, and earlier in the morning to keep the grapes as cool as possible. monteswines.com.

wynns: baCk in bLaCk, and baCk in the U.s. One of the most collected wines in Australia, Wynns Black Label Cabernet, was absent from the U.S. market for many years. It’s now back, yet still flies oddly under-the-radar. Made from some of Australia’s beringer’s gaMe Changer: oldest Cabernet vineyards in one of the world’s finest ‘FLaVor strips’ right at the sheLF Cabernet regions—Coonawarra—Wynns Black Label Although this news appeared precariously close to April Fool’s Day, celebrates its 60th vintage this year. The just-released it’s no joke: Beringer has developed revolutionary flavor strips— 2012 vintage shows black licorice, violets and tobacco corresponding to Chardonnay, Cabernet Sauvignon and White and trademark uplifting acidity (hence the legendary Zinfandel—so that shoppers can sample before purchasing. Since the cellaring potential). Made from the top 20% fruit from strips are non-alcoholic, they avoid the possibility of violating state the estate vineyard and aged in primarily older French laws, making this method of sampling hassle-free and immediate — barriques, it’s a sommelier’s wine for sure. And a steal ideal for busy shoppers. While currently only available at Kroger’s, the at $40 SRP (about half the cost of Wynns iconic John Beringer tasting stations could roll out nationwide soon. Riddoch bottling). tweglobal.com | wynns.com.au beringer.com

80 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access MOTHER, MAY I? Get creative with your Mother’s Day on- or off-premise offerings.

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

search search and order & order View portfolios of your favorite distributors. Explore best deals, link 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 BY THE NUMBERS

GERMANY’S TRIPLE PINOT PLAY Quietly, Germany has become a world leader in Pinot varietal wines: Pinot Noir, Pinot Blanc and Pinot Gris. In 2014, of the nearly 6,000 acres of newly or replanted vineyards in Germany, 1,438 acres were Riesling; 835 acres Pinot Gris; 504 acres Pinot Noir; and 450 acres Pinot Blanc. In the world, Germany now ranks ﬁ rst in Pinot Blanc plantings, second in Pinot Gris Grauburgunder Weissburgunder Spätburgunder plantings and third in Pinot Noir plantings. aka Pinot Gris aka Pinot Blanc aka Pinot Nior

Diageo secured 57 medals in total Islands Seaway Wine Trail; there’s even DIAGEO SNARES 91 AWARDS for whiskies, across Scotch, Tennessee a wine trail in the Adirondacks. Diageo has brought home a whopping whiskey, bourbon and rye. Johnnie New York has the fourth highest 91 awards from the 15th annual San Walker won 12 medals, up three from number of wineries in the U.S., behind Francisco World Spirits Competition, 2014. In packaging, seven brands won California, Washington and Oregon. including 23 “Double Gold” awards, medals; Mortlach Scotch Whisky and and seven whiskies earning “Best Of” Orphan Barrel Bourbon were both in their category: awarded double gold. AD POWER DISTILLED The company was also named According to a new study from the ✦ George Dickel No. 12 – Best “Importer of the Year” in recognition of University of Texas at Austin, advertising Tennessee Whiskey Diageo’s consistent high quality of spirits has had little impact on how much wine, ✦ Crown Royal Single Barrel – Best across all brands. “We are honored to beer or liquor people consume—but it Canadian Whisky be recognized by such a prestigious has infl uenced choice. The study looked ✦ Blade & Blow 22 Year Old Bourbon competition across our portfolio, at alcohol sales between 1971 and 2011 – Best Straight Bourbon from heritage brands to new-to-world and found that during the four-decade ✦ Lagavulin 16 Year Old – Best Single innovations,” commented Larry Schwartz, span, per capita consumption remained Malt Scotch 13-19 Years President, Diageo North America. relatively unchanged (fl uctuating ✦ John Walker & Sons Private between 22 and 29 gallons) while Collection 2015 Edition – Best alcohol advertising in the U.S. increased Blended Scotch, No Age Statement NY STATE WINERIES more than 400%. ✦ Talisker 10 Year Old – Best Single TEETERING AT 399 The fi ndings on overall consumption Malt Scotch up to 12 Years How does 400 sound remaining steady as ad sales skyrocketed ✦ Talisker Storm – Best Single Malt as a nice round bring into question the idea of restricting Scotch, No Age Statement number for wineries in alcohol advertising to curb problem the Empire State? That’s exactly drinking. “Although criticisms of alcohol what the count will be once one advertising and promotional methods more New York winery opens. There abound, remedies that would restrict are now wineries in 59 of the state’s or overly regulate such communication 62 counties (that includes Brooklyn, activities usually do not have the desired Manhattan and Queens, incidentally); effect of reducing consumption,” wrote and 130 of those wineries have been Gary Wilcox, the study’s lead professor. added in just the past fi ve years. “Instead, a more logical alternative would In 1975 there were just 13 wineries. be to communicate as much information In 1985, there were 54. By 2010, as possible to the public about the subject the number reached 269, many in and encourage all viewpoints so our areas not typically associated with society makes an autonomous, rational winemaking, e.g., the Thousand choice regarding alcohol consumption.” ■

82 CONNECTICUT BEVERAGE JOURNAL May 2015 See www.thebeveragejournal.com for online product access 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