Connecticut Landmark Remains a Family a Air for Winemaking

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 JANUARY2016

FEATURES

10 Industry Event The Connecticut Restaurant Association honored members at its annual meeting and awards dinner.

32 Beer Column A light look from the sales ﬂ oor on ﬁ nding products you’ve never heard of.

10 34 Retail Review Switching gears in careers o ers success for one couple. 38 Local Chatter A Q&A with Peter Lloyd Clayton of Bartender’s Academy.

42 Lighten Up As drinkers resolve to cut back, drink-makers seek to lighten up as well. 44 21st Century Bartender Some leading mixology authorities worry that the art of 34 hospitality is going by the wayside.

38 44 January 2016 CONNECTICUT BEVERAGE JOURNAL 3 JANUARY2016

48 A Can-Do Approach A handful of wine and cocktail suppliers are lifting a page from the craft beer marketing manual.

50 On-/O -Premise Balance Shifting? In terms of market share, retailers are gaining clout across wine, beer and spirits. 48 52 Category Focus: Bitters Shelf-friendly and packed with ﬂ avor, bitters continue to pique interest on- and o -premise.

58 Bar Talk Je Spear, General Manager of Sujeo, o ers Pan-Asian ﬂ avor in the Heartland.

60 Vineyard View A Connecticut landmark remains a family a air for winemaking. 50

60 58 52 DEPARTMENTS

5 Market Point 35 The Find 59 Wine Buzz 6 News Front 36 Legal Matters 62 Prowein 12 Association News 40 Serving Up 64 By the Numbers 14 Around Town 54 New Products and Promotions 66 Trendspotting

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 January 2016 See www.thebeveragejournal.com for online product access CONNECTICUT BEVERAGE JOURNAL

VOLUME Happy New Year! If last year was any indication of our o01 JANUARY 2016 81 N local industry’s exciting vibrancy, we say bring on 2016! { ISSN 0744-1843 } We’re ready.

PUBLISHER GERALD P. SLONE In our cover story, “The 21st Century Bartender,” some of today's top mixology [email protected] trainers assess the "state of the art" of bartending. Is it a smack down or slam dunk? We explore the idea that service is suffering in the duel between EDITOR & ASSOCIATE PUBLISHER DANA SLONE knowledge versus personality. [email protected] Awards and achievement took center stage at the Connecticut Restaurant DIRECTOR OF WHOLESALER SERVICES LAURIE BUICK Associations’ annual meeting and dinner. See who the CRA Board and consumer [email protected] voters honored.

SUBSCRIPTION/RETAIL SERVICES BRIAN SLONE “Can-Do Attitude” investigates the return of aluminum as a cool package, with [email protected] wine and cocktails following the lead of craft beer.

DESIGN EVAN FRASER [email protected]

EDITORIAL ADMINISTRATOR SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS & RENEWALS “The Changing World of Retail” focuses on the market share for wine, spirits and

$40 FOR ONE YEAR $8 FOR SINGLE COPY beer tilting decidedly off-premise since the recession. $68 FOR TWO YEARS (Includes shipping and handling) Subscription includes Legal Matters takes a look at oft confusing but important aspects of staying in Web portal product user ID and password compliance (and keeping your liquor license). All sales are final.

thebeveragejournal.com 203.288.3375 Around Town, Association News, Serving Up and Retail Review are among the many sections we offer to keep youconnected to the market. Keep us Published Monthly By: Beverage Publications, Inc; 2508 connected to you by emailing the editor with your news and ideas. Whitney Avenue, P.O. Box 185159; Hamden, CT 06518 is devoted to all liquor, wine and beer licensees as described by the Department of Consumer Protection, Liquor Control Division. Note our upcoming 2016 release of the BevJournal shopping and ordering app Nothing may be reproduced or uploaded without written via iTunes for iPhone and iPad. It’s our gift to you. You can search, shop and order permission from the publisher. This includes articles, right from the app; and use the business management tools included, such as pictures, pdf files, online or electronic versions. Not responsible for unsolicited material or advertising claims. creating custom shelf talkers and printing sell sheets, to help you on a daily basis. The opinions expressed here are that of the individual One subscription, three market solutions that make running your business easier: authors and not necessarily the views of Beverage Publication, Inc. We reserve the right to reject any in print, online and via app. 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.

Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 DO NOT FORWARD.

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

January 2016 CONNECTICUT BEVERAGE JOURNAL 5 NEWSFRONT

CLYDE MAY’S WHISKEY APPOINTS NEW CHIEF BALLAST POINT JOINS CONSTELLATION EXECUTIVE OFFICER BRANDS PORTFOLIO

Conecuh Ridge Distillery, LLC, Constellation Brands recently owner of Clyde May’s Alabama Style acquired San Diego-based craft Whiskey, appointed Roy S. Danis to brewery Ballast Point Brewing Chief Executive Officer of the Clyde for approximately $1 billion. The May’s brand. Danis most recently Ballast Point portfolio includes served as managing director of Campari more than 40 different styles of America, where he restructured beer, led by the popular brews sales and marketing teams, as well Sculpin IPA and Grapefruit as led a marketing agreement with Sculpin IPA. This partnership will enable Constellation Brands Bulldog Gin and a celebrity endorsement deal with to compete in the fast-growing craft beer segment and provide Wild Turkey. expansion to Ballast Point.

CROWN ROYAL GETS CROWNED 2016 WORLD DIAGEO RECOGNIZED BY HUMAN RIGHTS WHISKY OF THE YEAR CAMPAIGN

“Jim Murray’s 2016 Whisky Bible” named Diageo was recently recognized Crown Royal Northern Harvest Rye the as one of the “Best Places to 2016 World Whiskey of the Year, making Work for LGBT Equality” from it the first time a Canadian whiskey has the Human Rights Campaign received the title. “Crown Royal Northern Foundation, who administered the 2016 Corporate Equality Harvest pops up out of nowhere and Index (CEI) report. Diageo earned a 100-percent score on the changes the game,” said renowned whiskey report, making this the eighth consecutive year Diageo was writer Murray. He awarded the whiskey listed as one on the top companies supporting equality for 97.5 out of 100 points. Crown Royal Northern Harvest was LGBT employees. The CEI rated about 1,027 businesses. first released in the U.S. in early 2015. The 90-proof whiskey is the brand’s first blended 90% whiskey with a smooth and spicy JÄGERMEISTER NAMES PROMINENT flavor profile. MIXOLOGIST SHINE AS BRAND MEISTER

Willy Shine has been named PASO ROBLES WINERY NAMED AMERICAN Jägermeister’s Brand Meister. WINERY OF THE YEAR Shine will represent the Justin Vineyards and imported liqueur in the U.S., Winery in Paso Robles and travel the country leading has been named the 2015 development of Jägermeister’s American Winery of the trade education program. Year by Wine Enthusiast Shine began in his new role late Magazine. The vineyard November 2015. “Continually will be presented with learning and confronting the award during the challenges is what makes me annual Wine Star Awards Gala on January 25, 2016 in New tick,” said Shine. “I'm a passionate cocktail and spirits expert York City. Wine Enthusiast called the winery “as robust and and educator who has had the opportunity to travel to the ends relevant as ever.” The estate vineyard program has grown from of the Earth to see, touch, smell and taste some of this world's 70 acres to 960 acres, and expanded the winemaking facility by best cocktails and spirits. I'm thrilled to be taking on this new 100,000 square feet. Justin produces around 150,000 cases of official role as Brand Meister.” wine annually.

6 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access JOIN US CLOSEOUT TASTING INVENTORY REDUCTION SALE

JANUARY 13, 2016 1:00-3:00PM

BRESCOME BARTON & WORLDWIDE WINES 80 DEFCO PARK ROAD, NORTH HAVEN, CT

Join us for an inventory reduction closeout tasting. Our annual January Closeout event will be held on January 13th from 1-3 pm. This year’s event will be in conjunction with Worldwide Wines. Double the amount of product in one location.

Some items will never return to our inventory, some will have amazingly deep discounted prices.

FOR MORE INFORMATION CONTACT: [email protected] OR YOUR Brescome Barton salesperson NEWSFRONT

MOLSON COORS ACQUIRES OWNERSHIP OF BACARDI RECEIVES RECOGNITION FROM MILLERCOORS JOINT VENTURE WILDLIFE COUNCIL

Molson Brewing The employees at Bacardi Company announced Bottling Corporation an agreement with in Jacksonville, Florida Anheuser-Busch InBev were recognized for their to purchase SABMiller’s contributions to wildlife 58-percent stake in MillerCoors for $12 billion. Under the habitat conservation agreement, Molson Coors will acquire full ownership of the and education at the Miller brand portfolio outside the U.S., and retain the rights Wildlife Habitat Council (WHC) Conservation Conference in to the MillerCoors portfolio in the U.S. market. Molson Coors Baltimore, Maryland. The bottling facility is the sole bottling expects the transaction to add about $4.7 billion in revenue. plant for Bacardi rum products, and is surrounded by rural residential areas, including on-site habitats, like wetlands, BROWN-FORMAN NAMED A GLOBAL LEADER forests and grasslands. The bottling plant makes up 92 acres, 21 ON CLIMATE CHANGE of which are managed by Bacardi employees as part of a Wildlife at Work program certified through the WHC since 2013. Brown-Forman has been recognized as a global TERLATO WINE GROUP AND DISTELL GROUP leader on climate change, ANNOUNCE PARTNERSHIP and awarded a position on The Climate “A” list Terlato Wine Group by CDP, a not-for-profit that produces the list at the request of and Distell Group 822 investors who represent over a third of the world’s invested Limited, South capital. Brown-Forman is one of 113 companies on the “A” List, Africa’s and Africa's leading producer and marketer of spirits, recognized for reducing their emissions and mitigating climate ciders, wines and ready-to-drink beverages, announced they change this past year. Brown-Forman also received a “B” grade will merge Terlato’s Artisan Spirits division with Distell’s U.S. through the CDP Global Water Report. spirits division. The merging of the two businesses will result in a joint venture to be operated as a division of Terlato Wines. NOLET FAMILY, KETEL ONE CELEBRATE LONG The new business, which is equally owned by Terlato and HISTORY Distell, will be led by Bill Terlato as CEO, with a COO to be named who will manage operations, sales and marketing. The The Nolet Family group will be based in the Chicago area, and will report to its Distillery and own board of directors. It is expected to be fully operational Ketel One Vodka with a sales force of more than 20 and a full marketing team are releasing a within the first quarter of 2016. limited-edition bottle and new BEAM SUNTORY TO SELL JEREZ BUSINESS TO brand campaign to EMPERADOR, INC. celebrate 325 years of distilling. Carl Beam Suntory, Inc. announced Notel, Sr., the 10th it has entered into a definitive generation Master Distiller and creator of Ketel One Vodka, agreement to sell its Jerez-based will host a global celebration at the Nolet Family Distillery in brandy and sherry business to May 2016. The commemorative bottle is available nationwide Philippines-based Emperador, Inc., the world’s largest brandy and has copper matte plating as a tribute to the role copper pot producer, for $291 million. The agreement includes the distillation plays in creating Ketel One Vodka. Fundador, Harveys, Terry and Tres Cepas brands, as well as production operations in Jerez and Tomelloso, Spain.

8 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access Power of Substance posmatic www.posmatic.com 718.707.9788 AWARDS DINNER SALUTES EXCELLENCE

BY DANA SLONE

The Connecticut Restaurant Association (CRA) held their annual chefs, servers and mixologists, who have demonstrated a passion “Salute to Excellence” Awards Dinner on December 1, 2015 at the for offering outstanding food and beverages,” said CRA Executive Mohegan Sun Ballroom. The event honored many of Connecticut’s Director, Nicole Griffin. During the event, Griffin introduced restaurants, caterers, chefs and bartenders with more than 400 Sarah Maloney as the new Executive Director. Griffin will remain people attending the sold-out event. with CRA as a lobbyist. This year’s Awards Dinner recognized Dish Restaurant Group as the The Connecticut Restaurant Association’s mission is to serve as 2015 Restaurateur of the Year, Ecolab as their Vendor of the Year, the voice of Connecticut’s restaurants in advocacy, education and and State Representative David Rutigliano of Trumbull as their awareness. It is affiliated with the National Restaurant Association, Friend of the Industry. and is Connecticut’s only not-for-profit representing the state’s A Lifetime Achievement Award was presented posthumously to restaurant industry. Frederick A. DeLuca, the founder of Subway. DeLuca opened the Awards from online, public voting included Server of the Year, first Subway restaurant in Bridgeport. Flanders Fish Market & Kristy Mahler, Agave, Hartford; Casual Restaurant of Year, Bear’s Restaurant of East Lyme and Marcia Selden Catering & Event Smokehouse BBQ, Hartford; Upscale Restaurant of the Year, Fresh Planning of Stamford were both inducted into CRA’s Connecticut Salt, Old Saybrook; Caterer of the Year, Max Catering, Hartford; Hospitality Hall of Fame. Connecticut Distributors, Inc. (CDI)/Pernod Ricard Mixologist “It is great that we have the opportunity to bring restaurant leaders of the Year, Dimitrios Zahariadis, Highland Brass Company, from across the state together to celebrate the talent of our local Waterbury; and Chef of the Year, Billy Grant, Grants & Bricco chefs and the achievements of our restaurants,” said CRA Board Restaurants, West Hartford and Glastonbury. Chairman, Phil Barnett of the Hartford Restaurant Group. Larry Cafero, Executive Director of the Wine and Spirits Wholesalers “I am thrilled to be honoring these superb restaurants, caterers, of Connecticut (WSWC), served as event emcee. ■

1 2 3

4 5 6

10 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access 7 8 9

10 11 12

13 14 15

1. Incoming CRA Executive Director Sarah Maloney; CRA Board 8. 2015 Upscale Restaurant of the Year was awarded to Fresh Chairman Phil Barnett, Hartford Restaurant Group; and Outgoing Salt. Stephen Tagliatela accepted the honor with his team. CRA Executive Director Nicole Griffin. Photo by Brian Ambrose. Tagliatela also owns the Saybrook Point Inn. 2. 2015 Hall of Fame Honoree Flanders Fish Market and Restaurant, 9. Jamie and Cheryl McDonald and the crew from Bear’s BBQ, Niantic. The Honorable Paul Formica and his family and team. won 2015 Casual Restaurant of the Year. Photo by Brian Ambrose. 10. 2015 Connecticut Distributors, Inc. Mixologist of the Year, 3. 2015 Hall of Fame Honoree Marcia Selden Catering & Event Dimitrios Zahariadis of Highland Brass Co., with his cocktail Planning, Stamford. Marcia Selden, holding the award, is display of “Hacienda Punch” featuring Roca Patron Blanco. surrounded by family, including Jeffrey and Robin, her children 11. Kelly Scofield, Business Manager, CDI with Amanda Pekar, who are also in the business with her. Photo by Brian Ambrose. Patron Portfolio Manager, CDI. Patron Spirits were used in the 4. 2015 Chef of the Year Billy Grant, Restaurants Bricco and Grant’s Mixologist of the Year competition held onsite. Restaurant. Photo by Brian Ambrose. 12. Derek Vitale of Max’s Oyster Bar was runner up for Mixologist 5. 2015 Restaurateur of the Year, Dish Restaurant Group, Bill of the Year. Beverage Director Brian Mitchell of Max Carbone and Dr. Paul Bociarelli. Missing from the photo is Dan Restaurant Group assisted in serving the cocktails, which Keller. Photo by Brian Ambrose. were voted on by guests. 6. 2015 Friend of the Industry, State Representative Dave 13. Dave Fanelli, Key Account Manager, Hartley & Parker and Rutigliano, Trumbull with Wine and Spirits Wholesalers of CT Doug Preston, District Manager, Hartley & Parker. Executive Director Larry Cafero, the evening’s emcee. Photo by 14. The CT Lottery New Business Department showcased keno Brian Ambrose. during the cocktail hour. 7. 2015 Server of the Year, Kristy Mahler of Agave in Hartford (in 15. 2015 Friend of the Industry, State Representative Dave black), celebrated with the team members. Rutigliano, Trumbull and Mark Guarnieri, Thurston Foods, Inc.

January 2016 CONNECTICUT BEVERAGE JOURNAL 11 ASSOCIATIONNEWS

NICOLE GRIFFIN SARAH MALONEY

A MESSAGE FROM NICOLE GRIFFIN EXECUTIVE DIRECTOR’S MESSAGE

This year was my seventh Awards Dinner in my capacity as As I begin my tenure with the Connecticut Restaurant Executive Director of the Connecticut Restaurant Association Association (CRA), I do so with excitement and a great sense (CRA). Each year, the event has been bigger and better and of support. this past year was no different. What is different is, this was my I am excited because of the opportunity to make a strong last Awards Dinner as Executive Director. As I reflect upon the association even stronger. I know I’m supported because the dinners, golf tournaments, legislative receptions, seminars and CRA’s dedicated staff and Board of Directors have already helped every other aspect of being Executive Director of the CRA, I am make the transition seamless and have expressed a willingness to extremely proud of the work we have done and excited for what’s do what it takes to assist me in my new role. next for the CRA. I am extremely grateful for the support and confidence Nicole I am extremely grateful for having had the opportunity to Griffin has extended to me as I transition into this role. work with a dedicated Board of Directors and a hardworking, I have over a decade of experience in the restaurant industry in committed staff. Many thanks to Phil Barnett, from whom I’ve Connecticut and am looking forward to using that experience as learned so much and consider a trusted friend. Many thanks a platform to achieve the many goals set forth by the CRA Board to the countless number of CRA members who have given me of Directors. advice and guidance over the years, specifically, Attorney Bud Growing the association in numbers and increasing the CRA’s O’Donnell, The Honorable Dave Rutigliano and Tim Adams. menu of member benefits are just two of the priorities I look Each one of you has contributed to my personal success in a forward to tackling. myriad of ways. Thank you so much. Many thanks to the CRA Executive Director Search Committee As I turn the helm over to the CRA’s new Executive Director, for providing me with this wonderful opportunity. Sarah Maloney, I do so with the confidence that she is the This position was described by one member as having the perfect fit for this role. With over a decade of experience in the potential to be “the best job in the world.” I consider myself restaurant industry, Sarah has the tools to bring the CRA to the blessed to work with such passionate and creative people. next level. I strongly believe that the foundations we have created over the past seven years are solid and will support the growth of Congratulations to all our “Salute to Excellence” honorees the CRA. and finalists. The Annual Salute to Excellence Awards Dinner is the pinnacle event for the CRA. The Board of Directors, CRA members, and Sincerely, honorees all gathered to toast some of the finest in Connecticut’s Sarah Maloney restaurant industry. A special thanks to our countless sponsors; Executive Director you are consummate supporters of the CRA. Congratulations to our honorees and finalists.

Cheers! Nicole Griffin

12 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access One Subscription. Three Solutions.

THE CONNECTICUT BEVERAGE JOURNAL PrInT, oNlInE aNd nOw aN ApP fOr iPaD AnD IpHoNe

APP COMING JANUARY 2016

We know retailers and on-premise businesses need quick, easy and trusted solutions. When the magazine is out of reach, one app puts it right in your hand. Swipe to shop, order and manage—from your counter or bar.

SEARCH BEER, WINE AND SPIRITS FROM MORE THAN 42,000 MARKET SKUS FIND BY SIZE, PRICE, BEST BOTTLE, VINTAGE, REGION, RATINGS AND MORE SHOP/ORDER DIRECTLY TO WHOLESALERS REPS MANAGE ACCOUNTS: ORDERS, HISTORY, LISTS CREATE CUSTOM SELL SHEETS CREATE CUSTOM SHELF TALKERS CREATE CUSTOM TASTING SHEETS

It’s all part of your individual Connecticut Beverage Journal subscription, less than $2.70 a month. Training and support is available for all subscribers.

One Company. Three Ways to Connect and Order.

WHOLESALERS: ASK US ABOUT SALES FORCE USE OF POCKET ADVANTAGE BY INVENTIV FOR iPAD.

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

MAX RESTAURANT GROUP RAISES FUNDS FOR LEUKEMIA FOUNDATION

The Max Restaurant Group presented a check to Lea’s Foundation for Leukemia Research at their Max Downtown location in Hartford on November 6, 2015. Max Restaurant Group raised more than $5,470 during a companywide promotion, which ran through September. Along with the restaurant’s donation, Jackson Family Wines donated $700 to Lea’s Foundation. Following the check presentation, Max Downtown hosted a wine dinner featuring Master Sommelier Michael Jordan and Adam Jacobs, National Accounts Director of Jackson Family 1 Wines. The five-course dinner was prepared by Executive Chef Christopher Sheehan of Max Downtown.

1. Adam Jacobs, National Accounts Director, Jackson Family Wines; David Archilla, Board Chairman, Lea’s Foundation of Leukemia Research; Maria Economos, Board Member and sister to Lea, Lea’s Foundation of Leukemia Research; Dee Bokron, Board Member, Lea’s Foundation of Leukemia Research; Brian Mitchell, Corporate Beverage Director, Max Restaurant Group; Andrea Oddi, Board Member, Lea’s Foundation of Leukemia Research; Chris Sperling, Sales, Connecticut Distributors, Inc. (CDI). 2. Chris Sperling, Sales, CDI; Justin Gavry, Wine Director, Max Downtown; Michael Jordan, Master Sommelier; Brian Mitchell, Corporate Beverage Director, Max Restaurant Group; Adam Jacobs, National Accounts Director; Jackson 2 Family Wines.

OZONE VODKA FEATURED DURING IN-STORE PROMOTIONS

Northeast Beverage Corp. promoted Ozone Vodka throughout November at Gordon’s Yellow Front Wines in New London, Cordial Shoppe in Old Saybrook and Eastern Point Wine & Spirits in Groton. Ozone Vodka is a Lithuanian import made exclusively from whole and undamaged grain alcohol that has been through a multistage mineral filtration process. The vodka was recently awarded Double Gold “Top 50 Imported Vodkas for 2015” by The Fifty Best. Ozone Vodka is available in Blood Orange, White Peach, 1 2 Sweet Melon, Lime and 80 proof.

1. Matthew Barry, Sales Representative, Northeast Beverage Corp., presenting Ozone Vodka at Gordon’s Yellow Front Wines in New London. 2. Barry at Eastern Point Wine & Spirits in Groton. 3. Barry at Cordial Shoppe in Old Saybrook.

14 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

HARTFORD FLAVOR COMPANY OPENS TASTING ROOM, LAUNCHES SEASONAL FLAVOR

Lelaneia and Tom Dubay, owners of Hartford Flavor Company and producers of Wild Moon Liqueur products, opened the doors to their new Hartford tasting room on November 7, 2015. The tasting room, named “Diana’s Lair” to pay tribute to the Greek goddess of the moon, is decorated with repurposed raw materials, such as old 1 pallet boards growing moss on the wall, live plants and soft colors to create an “earthy, calming” atmosphere. The event introduced a new seasonal flavor to the line, Wild Moon Cranberry. The tasting room is located within the distillery at 30 Arbor Street. Hartford Flavor Co.’s Wild Moon products are distributed via Brescome Barton.

1. Entrance to “Diana’s Lair.” 2. Tom and Lelaneia Dubay, Owners of Hartford Flavor Company. 2 3 3. Production Manager William Leach mixing cocktails for guests during the opening. 4. All of Hartford Flavor Company: Myra Veres, Production Team; Marissa Sackett, Production Team; Ashlie McGrath, Production Manager; William Leach, Production Manager; Rachel Koladis, Social Media Administrator. 5. The “Connecticut Cosmopolitan,” featuring newly launched seasonal flavor Wild Moon Cranberry, vodka, maple syrup, white cranberry juice, Cointreau and RIPE lemon sour. 6. The “Happy Richard,” created using Wild Moon Cucumber and gin. 7. Wild Moon box gift set on display.

5 6

January 2016 CONNECTICUT BEVERAGE JOURNAL 15 AROUNDTOWN

CDI AWARDS WSETS, HOSTS INDUSTRY ADVOCATE, LAUNCHES TRUMP WINES

During a sales meeting on November 6, 2015, Connecticut Distributors, Inc. (CDI) presented 14 employees with their Wine and Spirit Education Trust (WSET) certificates upon successful passing of the course. After the WSET presentation, Edgar Garcia, CDI’s CFO and COO, 1 introduced Larry Cafero, Executive Director of the Wine and Spirits Wholesalers of Connecticut (WSWC). Cafero spoke about the importance of educating others about the wholesaler tier of distribution and about the WSWC’s role. Following Cafero’s presentation, Ashley Rutter, Wholesale Manager of Trump Winery, launched Trump Wines in Connecticut with the CDI team. Winemaker Jonathan Wheeler crafts the wines from the 1,300-acre estate in Charlottesville, Virginia, 195 acres of which are grape vines that sit upon Monticello AVA. Trump Winery produces a 2009 Sparkling Blanc de Blanc, 2009 Sparkling Rosé, 2 2007 Sparkling Reserve, 2014 Chardonnay, 2014 Rosé, 2013 Meritage, 2012 New World Reserve, and Cru, a blend of 100-percent Chardonnay juice with Chardonnay brandy aged in American bourbon barrels.

1. The following CDI staff were recently recognized and awarded certificates for passing the WSET training. Back row: Michael Copeland, Certified WSET Instructor; Robert Atwood; Andrew Osolin; Scott Horwitz; Corrissa Wilson; Kevin Mahon; Tony Persechino, Certified WSET Instructor. 3 4 Front Row: Dominic Marandino; Pete Masi; Jonathan Figliola; Paul Puhalla; Luis Suarez; Carrie Finley; Amanda Doll, Certified WSET Instructor. Not pictured, but also WSET Certified: Elizabeth Galins, Curtis Kusari and Stephanie Lamison. 2. Amanda Doll, Michael Copeland and Tony Persechino are Certified WSET Instructors and part of CDI’s staff. They taught the course for their fellow employees. 3. Larry Cafero, Executive Director, Wine and Spirits Wholesalers of Connecticut (WSWC) spoke to CDI staff 5 during a sales meeting. Cafero is the former Republican leader of the Connecticut House of Representatives, having served 22 years as the State Representative of the 142nd Assembly District. 4. Greg Altieri, Strategic Development Manager, CDI, wearing a Donald Trump wig at the kick off opening. 5. Tom Talmadge, Business Manager of Wines, CDI, with Ashley Rutter, Wholesale Manager, Trump Winery, presenting Trump Wines to the CDI sales force. 6. Trump Winery’s 2014 Chardonnay and 2013 Meritage. 7. Trump Winery’s 2014 Chardonnay and 2013 Meritage 6 samples.

16 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access

AROUNDTOWN

SLOCUM & SONS HOSTS VEUVE CLICQUOT WINEMAKER

Trade professionals and guests visited the Slocum & Sons headquarters on November 11 for a seminar hosted by Pierre Casenave, Winemaker for Veuve Clicquot. Casenave presented Veuve Clicquot’s 2004 Vintage Brut, 2004 Vintage Brut Rosé, 2004 La Grande Dame Brut 1 2 and 2004 La Grande Dame Brut Rosé for an educational tasting. With each taste, Casenave spoke about the 2004 wine harvest, his winemaking process, the vineyards, and food pairings to marry with each Veuve Clicquot. Later that day, Le Fat Poodle in Old Greenwich hosted Casenave, Slocum & Sons staff and consumer guests for a ladies night-themed pairing dinner, called “La Grande Dame,” in keeping with the Veuve Clicquot offerings.

1. Pierre Casenave, Winemaker, during the Veuve Clicquot seminar. 2. Pierre Casenave, Winemaker, Veuve Clicquot with Renee B. Allen, Founder and Director, Wine Institute of New England. 3 3. All of Slocum & Sons unless indicated: (Back Row) John Slocum, Executive Vice President and General Manager; Pierre Casenave, Winemaker, Veuve Clicquot; Daniel Maeso, Regional Marketing Manager, Veuve Clicquot; John Dechello, Wine Director; (Front Row) Christen LaRochelle, Hartford and Litchfield County Regional Manager; Marcia Passavant, Senior Brand Manager; Susan Wagner, Sales Administrator; Sherrie Aceto-Glynn, Sales Information Director. 4. Veuve Clicquot tasting mat. 5. Pierre Casenave with Sanjay Shah, Owner, Buy Rite Liquors 4 5 in Wethersfield and Buy Rite Liquors’ Employee Inna Brown. 6. Kelly Kerekes, Sales Representative, Slocum & Sons; Stephanie Bernstein, Guest; Ludovica Ghio, Account Representative, Urbani Truffles, during the “La Grande Dame” Veuve Clicquot dinner pairing. 7. Daniel Maeso, Regional Marketing Manager; Veuve Clicquot with Marcia Passavant, Senior Brand Manager, Slocum & Sons, during the “La Grande Dame” Veuve Clicquot dinner pairing.

18 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN UNCORK GREATER SALES SLOCUM & SONS HOSTS VEUVE CLICQUOT WINEMAKER Use our online tools to make running Trade professionals and guests visited the Slocum & Sons headquarters on November 11 for a seminar hosted your bar and counter easier. by Pierre Casenave, Winemaker for Veuve Clicquot. Casenave presented Veuve Clicquot’s 2004 Vintage Brut, 2004 Vintage Brut Rosé, 2004 La Grande Dame Brut Discover and order from over 43,000 beer, wine and spirit SKUs by vintage, 1 2 and 2004 La Grande Dame Brut Rosé for an educational tasting. With each taste, Casenave spoke about the 2004 region, proﬁ le, price, size or any search term you choose: now with posted wine harvest, his winemaking process, the vineyards, and food pairings to marry with each Veuve Clicquot. Later that ratings from Wine Enthusiast, Wine Advocate, Ultimate Beverage Challenge, day, Le Fat Poodle in Old Greenwich hosted Casenave, Slocum & Sons staff and consumer guests for a ladies Beverage Tasting Institute, Vinous and Malt Advocate. night-themed pairing dinner, called “La Grande Dame,” in keeping with the Veuve Clicquot offerings.

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

Look for the BevJournal iPhone/iPad app and all its ordering features. Coming in 2016. 7 Visit TheBeverageJournal.com or contact us at 203.288.3375 or [email protected] Website powered by BeverageMedia.com AROUNDTOWN AROUNDTOWN

BLOOMFIELD CRAFT DISTILLERY RELEASES BRANFORD DISTRIBUTOR HELPS LOCAL NEWEST SPIRIT FAMILIES THROUGH ITS NONPROFIT FOUNDATION Waypoint Spirits of Bloomfield, Connecticut released a new addition to its locally-produced line: Wintonbury Gin. The Murphy Foundation, a nonprofit 501c3 division The American-style gin offers a “balanced blend of rose of Murphy Distributors, helped local families in need hips and citrus peel, with notes of lavender, cardamom through their “Sponsor a Family” program, which ran from and juniper.” Waypoint Spirits is distributed via Brescome November 1 through December 6, 2015. The program Barton in Connecticut. is based on sales targets from on- and off-premise customers, who in turn sponsor a needy family from within their community. The foundation works with the Connecticut Department of Children & Families, which manages a statewide needs “wish list” and distributes the aid. “Together, we will sponsor a family in the customer’s name, in their community,” said Matthew Murphy, President of Murphy Distributors. “Our amazing and generous customers are the backbone to our business and we want PIU FACILE IMPORTS HOSTS ACCOUNT to show our support for them in return by sponsoring a PORTFOLIO TASTINGS family on their behalf. No one person can do everything, but everyone can do something. It is our obligation as In October and November 2015, Branford-based distributor members of the community to reach out a helping hand Piu Facile Imports hosted several tastings from their Italian to others.” The Murphy Foundation has helped more than wine portfolio at various locations around Connecticut. 220 families and has raised $57,000. The foundation The Piu Facile Imports portfolio consists of fine Italian grew from the company’s local Hurricane Sandy relief and red and white wines from La Guardiense Winery, located transformed into year-round community efforts. in a small village in Guardia Sanframondi in the Province of Benevento, Campania region. Bruno Ceniccola, owner Matthew Murphy, President, Murphy Distributors with Billy of Piu Facile Imports, visited stores in Hamden, Cheshire DiLegge, Owner, Pasta Cosi in Branford. DiLegge has been a and East Haven, as well as Anthony’s Ocean View in long-time supporter of the Murphy Foundation. 1 2 New Haven.

1. Guardia 33 wine selection during a tasting at Amity Wine & SLOCUM & SONS HOLDS WINE DINNER WITH Spirits in Hamden. HUNEEUS VINTERS 2. A selection of the Piu Facile Imports portfolio during an in- store promotion at South End Spirits in Cheshire. Slocum & Sons hosted a wine dinner on November 6, 2015, 3. In-store tasting of the Piu Facile portfolio at East Haven featuring wines of Huneeus Vinters, at the Innis Arden Discount Wine & Spirit. Golf Club in Old Greenwich. The five-course meal began 4. The Piu Facile Imports portfolio was featured at the Amity by pairing seafood with the 2013 Blindfold Chardonnay Charitable Trust wine tasting in October 2015. The event from Napa, followed by a roasted duck dish paired was held at Anthony’s Ocean View in New Haven. with 2013 Primus Malbec from Chile. The 2014 Prisoner 5. Bruno Ceniccola, owner of Piu Facile, hosted a tasting during 3 4 Cabernet Sauvignon of California was paired with braised the Amity Charitable Trust event. beef short ribs and potatoes and the fourth course paired Point Reyes “Bay Blue” cheese with 2013 Cuttings Red Blend of Napa and dessert followed 1 1. Katie Schoen, Sales Representative, Slocum & Sons with Deborah Bazzano-Banhos, NY/CT State Manager, Huneeus Vintners. 2. Food and wine pairing menu.

20 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

BRANFORD DISTRIBUTOR HELPS LOCAL FAMILIES THROUGH ITS NONPROFIT FOUNDATION

The Murphy Foundation, a nonprofit 501c3 division of Murphy Distributors, helped local families in need through their “Sponsor a Family” program, which ran from November 1 through December 6, 2015. The program is based on sales targets from on- and off-premise customers, who in turn sponsor a needy family from within their community. The foundation works with the Connecticut Department of Children & Families, which manages a statewide needs “wish list” and distributes the aid. “Together, we will sponsor a family in the customer’s name, in their community,” said Matthew Murphy, President of Murphy Distributors. “Our amazing and generous customers are the backbone to our business and we want to show our support for them in return by sponsoring a family on their behalf. No one person can do everything, but everyone can do something. It is our obligation as members of the community to reach out a helping hand to others.” The Murphy Foundation has helped more than 220 families and has raised $57,000. The foundation grew from the company’s local Hurricane Sandy relief and transformed into year-round community efforts.

Matthew Murphy, President, Murphy Distributors with Billy DiLegge, Owner, Pasta Cosi in Branford. DiLegge has been a long-time supporter of the Murphy Foundation.

SLOCUM & SONS HOLDS WINE DINNER WITH HUNEEUS VINTERS

Slocum & Sons hosted a wine dinner on November 6, 2015, featuring wines of Huneeus Vinters, at the Innis Arden Golf Club in Old Greenwich. The five-course meal began by pairing seafood with the 2013 Blindfold Chardonnay from Napa, followed by a roasted duck dish paired with 2013 Primus Malbec from Chile. The 2014 Prisoner Cabernet Sauvignon of California was paired with braised beef short ribs and potatoes and the fourth course paired Point Reyes “Bay Blue” cheese with 2013 Cuttings Red Blend of Napa and dessert followed 1 1. Katie Schoen, Sales Representative, Slocum & Sons with Deborah Bazzano-Banhos, NY/CT State Manager, Huneeus Vintners. 2. Food and wine pairing menu.

January 2016 CONNECTICUT BEVERAGE JOURNAL 21 AROUNDTOWN

ONYX MOONSHINE OPENS TASTING ROOM

The spirit entrepreneurs of Onyx Moonshine, Adam von Gootkin and Pete Kowalczyk, opened a speakeasy tasting room at the Onyx Spirits Company distillery facility in East Hartford. The tasting room officially opened on November 20, 2015 for tours and tastes. The speakeasy features a secret bookcase entrance, reclaimed wood and metal materials, and artifacts and Prohibition-era stills from the Kowalczyk family farm. The efforts mark the legislation allowing distilleries in Connecticut to operate tasting rooms. The legislative change was a focus last session for members of the Connecticut Small Brands Council, of which von Gootkin serves as president. Onyx Moonshine 1 products are distributed in the state through Eder Bros. and Allan S. Goodman.

1. The entrance to the speakeasy tasting room at Onyx Spirits Company on Oakland Avenue in East Hartford. 2. Inside the Onyx Spirits Company tasting room. 3. Co-owners of Onyx Spirits Company, Adam von Gootkin and Pete Kowalczyk, during their opening on November 20, 2015. 4. Kent Harrigan, Distiller & Whiskey Maker, Onyx Spirits Company, pouring. 2 5. Guests dressed in classic speakeasy attire for the Onyx speakeasy opening. 6. Onyx Moonshine display.

3 4

5 6

22 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access

AROUNDTOWN

AREA BARTENDERS GET CRAFTY WITH BONNIE ROSE WHISKEY

Tennessee’s Bonnie Rose Whiskey was the featured spirit at a November 2015 cocktail competition hosted by Connecticut Distributors, Inc. (CDI), at The Scorpion Bar in Foxwoods Resort Casino. Area bartenders were judged on their cocktail’s appearance, taste and creativity. The judges, all of CDI, were Paul Mazurek, National and Regional Accounts Manager, Macy Engengro, HR Administrator and Katie Trubinski, Business Analyst 1 Coordinator. The Scorpion Bar also featured Bonnie Rose cocktail creations while the competition was underway. Stephanie McCool of Flipside Burgers & Bar in Fairfield won the competition.

1. Bartenders created an original cocktail using Bonnie Rose Tennessee Whiskey. 2. Stephanie McCool of Fairfield’s Flipside Burgers & Bar won the event; runner-up was Tabitha Ferguson of These Guys Brewing Co. 3. Kellie Fonnemann of Hot Rod Café in New London holding her prepared Bonnie Rose cocktail. 4. A cocktail creation crafted with Bonnie Rose. 2 3 5. A selection of cocktails. 6. The competitors from left to right: Rocco McNelly of Saybrook Fish House in Rocky Hill; Joshua Czyz of Edison Grill in Harwinton; Kellie Fonnemann of Hot Rod Café in New London; Stephanie McCool, winner, of Flipside Burgers & Bar in Fairfield; Tabitha Ferguson, runner-up, These Guys Brewing Co., in Norwich; (In back) Al Greenwood of Oak Haven Table and Bar in New Haven; Kay Salvas of Grill 37 in Pomfret; Erin LaRosa of McLadden’s In West Hartford; (In back) Bradley Kirby of the Marketplace in Woodbury; Miranda McSweney of 169 Sports Café in Brookfield; Stephanie Sullivan of 85 Main Street in Putnam. Jen Borruso of Slainte in Naugatuck also competed is not pictured. 4

Photos by Joe Palisi.

24 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

UNIVERSAL DISCOUNT PACKAGE HOSTS ANNUAL HOLIDAY WINE TASTING

Universal Discount Package held its 20th Annual Holiday Wine Tasting on November 13, 2015 at the Holiday Inn in Norwich. Owner Paul Agranovitch purchased the store in 1982, selling to area customers from an expanded store size of 8,000 square feet. Agranovitch and his team bring together multiple wholesalers and suppliers for a 1 festive tasting at the annual gathering, including Allan S. Goodman, Brescome Barton, Connecticut Distributors, Inc., and Hartley & Parker Limited.

1. Universal Discount Package Store’s 20th Annual Wine Tasting cake. 2. Paul Agranovitch, Owner of Universal Discount Package, with wife, Linda, in front of the invitations sent over the years for their annual event. 3. Universal Discount Package Store Employees Michael Murphy and Jeannine Geissman poured for Martha Clara. Murphy has been with Universal for 19 years and Gerissman 2 3 for 10 years. 4. Joe Kagerer, Sales Representative, Allan S. Goodman. 5. Bert Koppisch, Sales Representative, Brescome Barton and Adam Arpin, Beer Portfolio Manager, Brescome Barton. 6. Steve Casey, Zone Manager, Brescome Barton. Casey has attended the event for the past ten years. 7. Brittany Langlois, Sales Representative, Connecticut Distributors, Inc. (CDI). 8. Joe Theis, Hartley & Parker; Gary Dritschler, CT Market Manager, Campari America; Doug Preston, District Manager, Hartley & Parker. 4 5

6 7

January 2016 CONNECTICUT BEVERAGE JOURNAL 25 AROUNDTOWN

ANGELINI WINE PAIRS PORTFOLIO WITH DEEP RIVER SNACKS

On November 28, 2015, Angelini Wine Limited and Deep River Snacks were paired for a special tasting hosted at Shore Discount Liquors in Deep River, in support of “Small Business Saturday.” Sarah Wadle of Angelini Wine said the company’s employees “conducted a comprehensive tasting” to pair Angelini Wines with the food portfolio from 1 locally-produced Deep River Snacks, which features chips and popcorn. Wadle said the pairing with the “highest approval” was Deep River Spicy Dill Pickle Chips with Carpene Malvoltti Prosecco, which was also offered to guests shopping at Shore Discount Liquors.

1. Sarah Wadle, Marketing, Angelini Wine; Shore Discount Liquors Store Manager Jill Merola; and Matthew Carpenter, Representative, Angelini Wine. Carpene Malvoltti Prosecco was paired with Spicy Dill Pickle and Zesty Jalapeno. Carl Reh Riesling was paired with Sweet Maui Onion and Sea Salt and Vinegar. Livon Pinot Grigio was paired with Rosemary 2 3 and Olive Oil and Aged Cheddar & Horseradish. Lastly, Palagetto Chianti was paired with Salt & Cracked Pepper. 2. Angelini Wine display. 3. Deep River Snacks tasting display. The company recently moved back to Deep River from Old Lyme. 4. A guest tastes Carpene Malvoltti Prosecco paired with Deep River’s Spicy Dill Pickle chips. Store manager Jill Merola with Sarah Wadle and Matthew Carpenter look on.

THOMAS HOOKER BREWING COMPANY RELEASES SEASONAL STOUT

Thomas Hooker Brewing celebrated the seasonal release of its Munson’s Chocolate Truffle Stout. The collaboration stout, which uses Munson’s proprietary cocoa powder, is 7.1% ABV and available in stores and on-premise, including Thomas Hooker Brewery in Bloomfield, December through March, guest. The beer is distributed by Dichello Distributors.

26 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

CELLAR FINE WINES HOSTS NOVEMBER WINEMAKER VISITS

Baracchi Winemaker, Benedetto Baracchi, and Paolo e Noemia d’Amico Brand Ambassador, Riccardo Bertocci, traveled from Italy to Connecticut in November. The pair helped kick off a new wine and food series at Water’s Edge in Westbrook, which also featured Saxtons River Distillery’s Sapling line of Vermont Maple Spirits. Baracchi 1 and Bertocci then hosted an intimate wine class at Madison Wine Shop. Bertocci discussed how the ancient volcanic landscape of Vaiano, and volcanic Tufo stone of d’Amico’s cellars affect the wine. Baracchi described how low-yield techniques enhance the flavors of his Smeriglio series of 100% Merlot, Syrah and Sangiovese. Baracchi finished off his trip with a tasting at the Crushed Grape in Milford. Baracchi, d’Amico and Sapling are distributed in Connecticut by Cellar Fine Wines.

1. Alex Oporto, Banquet Manager, Water’s Edge; Claudio Marasco, Finance and Legal Advisor, Water’s Edge; Jillian 2 3 Simms, Cellar Fine Wines; Anil Kumar, Food and Beverage Director, Water’s Edge; Benedetto Baracchi, Winemaker; Charles Staub, Restaurant Manager, Water’s Edge. 2. Baracchi holds a bottle of his Brut Trebbiano with guest Elaine Beame at the Water’s Edge event. 3. Baracchi addresses guests at Madison Wine Shop 4. Malcolm Nicholls; Whitney Algieri, Owner, Madison Wine Shop; Benedetto Baracchi, Winemaker; Tracie Gunning; and Morgan Carlow. 5. Bertocci addresses guests at Madison Wine Shop 6. Baracchi prepares to present his Tuscan wines to guests at the Crushed Grape in Milford.

5 6

January 2016 CONNECTICUT BEVERAGE JOURNAL 27 AROUNDTOWN AROUNDTOWN

NEW HAVEN BARS CELEBRATE THE REPEAL OF WAYPOINT SPIRITS HOSTS BLOODY MARY PROHIBITION COMPETITION

Industry professionals around the nation celebrated the Waypoint Spirits hosted an “East Meets West” Bloody 82nd anniversary of the Repeal of Prohibition on December Mary cocktail competition on December 6, 2015 at their 5, 2015. In New Haven, venues such as Ordinary, The Bloomfield distillery. San Diego’s Ballast Point Brewing Owl Shop, Elm City Social, Oak Haven Table & Bar, Roia & Spirits served guests their version of a Bloody Mary Restaurant, Temple Grill, Firehouse 12 and Cask Republic made with their Fugu Vodka and New Haven’s RIPE Craft recognized the industry milestone by serving up vintage Bar Juice offered a nonalcoholic version via their Bloody 1 cocktails. Guests came dressed as bootleggers and 1 Mary mix, while area bartenders created their cocktails flappers in keeping with the theme. using Waypoint Spirits. Haddam’s Little Bird Provision Co. provided garnishes for the brunch libation. Proceeds from 1. Elm City Social staff dressed for Repeal Day celebrations. the event went to benefit Kenway’s Cause, a nonprofit Carolyn Flaherty; Catherine McAuliffe; Daniel Rek, Bar organization that provides medical care to injured animals Manager; Ryan Howard, Managing Partner; Erin Scionti; picked up by animal control officers in the City of Hartford. Abbey Amendola. Gregory Genias of Parallel Post and owner of BootlegGreg, 2. Bartenders Faye Suma and Tess Ashcroft dressed for the LLC took the win. Repeal Day celebration at Roia Restaurant in New Haven. 1. Cindy and Bill Dorsey, Partners in Waypoint Spirits, mixing 3. Sean McAvoy; Sean Oakley, Distell USA; Jeff Sansone, 2 Opici; Johnathan Edwards, Oskar Blues Brewing; Anna Bloody Marys. Lisa Stockwell, Opici; Tim Cabral, Owner, Ordinary; Scott 2. Gregory Genias of Parallel Post and owner of BootlegGreg, 2 3 Randall, Opici. They all gathered at Roia Restaurant to begin LLC. Genias served his winning Bloody Mary in a plum the Repeal Day celebrations. tomato. 4. A group gathered at Roia Restaurant to begin the night’s 3. Dimitrios Zahariadis and Roger Gross of Highland Brass Co. festivities. and their Bloody Mary. 5. Renee Reignier of Opici Distributing with guest Robert 4. Sheri Harbec-Lincoln, Sales Manager with Jessica Cote, Dadonna. Beverage Manager of Carbone’s Kitchen. Their cocktail was 6. Wall decorations at Elm City Social. topped with bacon-wrapped fried chicken. 3 7. An Old Fashioned served up at The Owl Shop to celebrate 5. J.D Altobello and Erin Mckiernan of RIPE Bar Juice served up Repeal Day. nonalcoholic Bloody Marys. 6. Co-Owners of Waypoint Spirits Doug Bowie, John Taylor and David Rossi during the “East Meets West” Bloody Mary 4 Competition. 7. Ballast Point’s Regional Sales Manager Jeff Nelson.

5 6

7 7

28 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access AROUNDTOWN

WAYPOINT SPIRITS HOSTS BLOODY MARY COMPETITION

Waypoint Spirits hosted an “East Meets West” Bloody Mary cocktail competition on December 6, 2015 at their Bloomfield distillery. San Diego’s Ballast Point Brewing & Spirits served guests their version of a Bloody Mary made with their Fugu Vodka and New Haven’s RIPE Craft Bar Juice offered a nonalcoholic version via their Bloody 1 Mary mix, while area bartenders created their cocktails using Waypoint Spirits. Haddam’s Little Bird Provision Co. provided garnishes for the brunch libation. Proceeds from the event went to benefit Kenway’s Cause, a nonprofit organization that provides medical care to injured animals picked up by animal control officers in the City of Hartford. Gregory Genias of Parallel Post and owner of BootlegGreg, LLC took the win.

1. Cindy and Bill Dorsey, Partners in Waypoint Spirits, mixing 2 Bloody Marys. 2. Gregory Genias of Parallel Post and owner of BootlegGreg, LLC. Genias served his winning Bloody Mary in a plum tomato. 3. Dimitrios Zahariadis and Roger Gross of Highland Brass Co. and their Bloody Mary. 4. Sheri Harbec-Lincoln, Sales Manager with Jessica Cote, Beverage Manager of Carbone’s Kitchen. Their cocktail was topped with bacon-wrapped fried chicken. 3 5. J.D Altobello and Erin Mckiernan of RIPE Bar Juice served up nonalcoholic Bloody Marys. 6. Co-Owners of Waypoint Spirits Doug Bowie, John Taylor and David Rossi during the “East Meets West” Bloody Mary Competition. 7. Ballast Point’s Regional Sales Manager Jeff Nelson.

5 6

January 2016 CONNECTICUT BEVERAGE JOURNAL 29 AROUNDTOWN

AVON’S BEVBIZ SHOWCASES INDUSTRY EXPERIENCE WITH NEW DIVISION LAUNCH

Founder Jeff Grindrod and Vice President of Sales and Business Development Bob MacNevin of BevBiz Marketing in Avon, Connecticut visited the offices of the Beverage Media Group in New York City in December 2015. The company, which specializes in helping companies and brand owners, understand the “complex world” of the U.S. wine and spirits industry, launched its new service division, BevHatch. “We always had a marketing side to this business, and now we have a sales side — we are offering a more complete brand incubator service,” Grindrod said. With a background in consumer packaged goods and many years at Diageo, Grindrod founded BevBiz and BevTrade, each assisting brands in the many aspects of positioning and marketing alcohol beverage products in the U.S., as well as advising on industry and consumer trends. Working with Bob MacNevin, whose past experience includes Liquid Proof Beverage and Palm Bay International, Grindrod and his team provide “everything from back end logistics, to getting in the door with distributors to managing distribution and customizing POS; it is a three-tier, go-to-market strategy.”

BevBiz Marketing’s Jeff Grindrod, Founder and CEO, and Bob MacNevin, V.P. Sales and Business Development. One of the company’s success stories is Tanduay Asian Rum, the second largest rum supplier in the world, who had no U.S. presence before its launch in 2014. Tanduay is now distributed to more than 2,000 accounts across three markets, Florida, Illinois and Connecticut, and has sales of more than 5,000 cases. Clients also include Brockmans Gin and Egan’s Irish Whiskey.

HAMDEN-BASED TRADE PUBLICATION HONORED BY HOSPITALITY ASSOCIATION

The Rhode Island Beverage Journal, sister publication of The Connecticut Beverage Journal, both based in Hamden, Connecticut, was recognized by the RI Hospitality Association as “Media Partner of the Year” at their annual “Stars of the Industry” awards ceremony held on December 2, 2015 at Twin River Casino. More than 595 guests attended the industry celebration that was created more than 25 years ago to honor a range of professions and personalities within the restaurant and hospitality industries. A cocktail reception and exhibition hour preceded the main awards dinner event. Rhode Island native and Billboard “Top Country Album” chart topper, singer Billy Gillman was a special award recipient, feted guests with Photo by Richard A. Kizirian Photography. two songs as part of the event’s highlights. The Rhode Island Beverage Journal received the award for its reporting on issues that impact the industry and association, as well its coverage of the local market beverage business.

Media Partner of the Year Recipient, The Rhode Island Beverage Journal. Staff from the family-owned company includes Laurie Buick, Director of Wholesaler Services; Dana Slone, Editor and Associate Publisher; and Brian Slone, Subscriptions and Retail Services Manager. The Slone siblings are part of the third generation of publishing. They are shown with 2016 RIHA Chairman Bahjat Shariff (far left).

30 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access Keno 21ST ISAMMENDMENT COMING 2X4 BREWING + IMPORTS 3 BEARDS 33 EXPORT 8 WIRED ABBAYE DU VAL-DIEU ABITA ACE APRILACHEL 2O16! TRAPPIST ADNAMS AFFLIGEM AGAINST THE GRAIN AGUILA ALESMITH ALEXANDER KEITH’S ALHAMBRA ALLAGASH ALMAZA AMAGER AMHERST AMIATA AMSTEL ANCHOR ANDECHS ANDERSON VALLEY APOSTEL BRAU ARCOBRAU ASAHI ASTRA ATLANTIC ATWATER BLOCK AUGUSTINER-BRAU AVERY AYINGER BACHUS BACKLASH BAD MARTHA BAIRD BALADIN BALLANTINE BALLAST POINT BANNER BAR HARBOR BARBAR BARD’S TALE BASS BASTOGNE BATCH 19 BATEMANS BATTLE ROAD BAVIK BAXTER BAY STATE BEAR REPUBLIC BECK’S BEER HERE BELFAST BAY BELGIUM MIX PACK BELGIUM SAMPLER BELHAVEN BERKSHIRE BFM BIEGLER BRAU BIRRA MENABREA BIRRIFICIO BRESCIANO MONTENETT BITBURGER BLACK ISLE BLACK SHEEP BLANCHE DE BRUXELLES BLAST BY COLT 45 BLATANT BLAUGIES BLUE DAWG BLUE HILLS BLUE MOON BLUE POINT BOCKER BOCKOR BODDINGTONS BOHEMIA BOHEMIA REGENT BOMBREWERY BOON CASHBORG BRUGGHUSIN ON SELLING BOSTEELS CT LOTTERY’SBOSTON BEER GAMES! WORKS BOULDER BOULEVARD BRASH BRASSERIE DES SOURCES BRECKENRIDGE BREWDOG BREWMASTER JACK BROAD BROOK BRONX BROOKLYN BRUNEHAUT BUCKLER BUD ICE BUD LIGHT BUD LIGHT LIME BUDWEISER BUFFALO BILL’S BULL ICE PARTNERBURTON BRIDGE WITH BUSCH US BUTTERNUTS BZART You’veCAMBRIDGE poured your e ortsCAMBRIDGE into making a HOUSEgreat business, CANDIA and ROAD CAPE ANN CARACOLE CARIB CARLING CARLSBERGCT LotteryCARTA can BLANCAhelp make it better!CASCO KENO BAY can be CASTELAINa valuable CASTLETO EGGENBURG GROW YOUR CAZEAU PROFITS! CCM CENTRAL CITY CERVEJARIAaddition COLORADO to your location’s CHANG prots and stability.CHEERS BEER CHIMAY TRAPPIST CHRISTOFFEL CISCO CITY STEAM CLAUSTHALER CLOWN SHOES COLT 45 CONISTON CONTRERAS COOPERS COOPERSTOWN COORS CORAL CORONA CORONADO CORSENDONK ABBEY COTTRELLYou’ll earnCRABBIES 5% of the salesCRAZY price for MOUNTAIN every CRISTAL CUSQUENA CZECHVARThere’s no applicationD’ACHOUFFE or licensing DAB fees. DALESIDE DARK HORSE DAY OF THE DEAD DE DOCHTER VAN DE KORENAAR DE DOLLE DE GLAZEN DE GRAAL DE HALVEticket MAAN sold. DE HOEVEBROUWERS DE KONINCK DE KONINGSHOEVEN DE LA SENNE DE MOLEN DE PROEF DE RANKE DE REGENBOOG DE SILLY DEL BORGO DEL DUCATO DES ROCS DEVASSA DIEU DU CIEL DILEWYNSEven better, DINKEL we’ll pay ACKER you 1% of DISTILLERIE a prize’s BEDU READY MONT WHENBLANC DIXIE DOCTORYour location DIESEL can sell and DOG bene t BITE from ALLDOGFISH HEAD valueDOS every EQUIS time youDRAFTMARK cash a winning ticketTAP SYSTEMKENO REFILLS STARTS! DRAGON DU BOCQthe CT Lottery DU MONT game products BLANC - Instant DUBUISSON tickets, DUNDEE DUPONT DUVEL ECHIGO EFES EIBAUER EINBECKER EKU ELBLAGKENO, Powerball ELLEZELLOISE® and more! EMILISSE ENGEL EPIC ERDINGERfor your customers. ESTAMINET That's two ways ESTRELLA to DAMM ESTRELLA GALICIA EVIL GENIUS EVIL TWIN EXMOOR EXTRAORDINARYearn cash on one ticket!IRISH BEERS VARI FAMILIAR FAMOSA FAUST-MILTENBERGER FINCH FIRESTONE WALKER FISCHER FLYING DOG FLYING HORSE FOOLPROOF FOSTER’S FOUNDERS FRANZISKANER FRUH FRULI FULL SAIL FULLER’S GALE’S GEANTS GEARY’S GENESEE GENTSE GEORGE KILLIAN’S GINGA KOGEN GIRARDIN GLADIATOR GLUTENBERG GOOSE ISLAND GOSSER GRADO PLATO GREAT DIVIDE GREEN FLASH GREEN JACK GREENE KING GREENS GREY SAIL GRIMBERGEN GRITTY MCDUFF’S GROLSCH GUINEU GUINNESS HAACHT HAANDBRYGGERIETLet us know you’re interestedHACKER-PSCHORR by calling our RECRUITMENT HAMBLETON HOTLINE HAMM’S at 1-866-428-KENO HANSSENS ARTISANAAL HARP HARPOON HARVEY HARVIESTOUN [email protected] 5000 HE’BREW HEAVY SEAS HEINEKEN(5366) HET ALTERNATIEF HET ANKER HIGH NOON HITACHINO HOEGAARDEN HOF TEN DORMAAL HOFBRAU-MUNCHEN HOFBROUWERIJKE HOPPIN’ FROG HOPPY HOPUS HUE HUISBROUWERIJ SINT CANARUS HUMBOLDT HURRICANE HUVILAPLEASE HUYGHE PLAY RESPONSIBLY ICEHOUSE. Purchasers IMPERIAL must beINNIS 18 or older.+ GUNN IPSWICH| CTLOTTERY.ORG ISE KADOYA ISLE OF SKYE ITHACA J.W. LEES JACK’S ABBY JAMES BOAG JANDRAIN-JANDRENOUILLE JEANNE D’ARC JENLAIN JEVER JOHN COURAGE JOHN HARVARD’S JOHN HENRY JOHN SMITH’S JOLLY PUMPKIN JULIUS ECHTER KAISER KALIBER KALIK KAPUZINER KEERSMAEKER KERKOM KEYSTONE KILLIAN’S KING COBRA KINGFISHER KIRIN KLEIN DUIMPJE KONA KONIG KONIG LUDWIG KONIG LUDWIG WEISSBIER KONINGSHOEVEN TRAPPIST KORTRIJK DUTSEL KRONENBOURG KRUSOVICE KUKA KULMBACHER LA BOTTERESSE LA CHOULETTE LA RULLES LABATT LAGUNITAS LAKEFRONT LAMBISE LAMMSBRAU LANDSHARK LAO LAV LE BREWERY LECH LEFFE LEFT HAND LEINENKUGEL’S LES 3 FOURQUETS LES BRASSEURS DE GAYANT LES TROIS MOUSQUETAIRES most LEXINGTON LEZAJSK LIEFMANS LINDEMAN LAMBICS LION LONE STAR LONG TRAIL LOST NATION LOWENBRAU LUCIFER LUPULUS LUPUS LURISIA MACCABEE MACKESON MAGIC HAT MAGNUM MAHRS MAINE BEER COMPANY MALHEUR MAREDSOUS ABBEY MARSTON’S MAYFLOWER MCAUSLAN MEANTIME MECKATZER MENABREA MENDOCINO 42,295 MICHEAL PLANK MICHELOB MICKEY’S MIDDLE AGES MIKKELLER MILLER MILTENBERGER MILWAUKEE’S BEST MISSISSIPPI MUD MOA MODELO MOHAN MOLSON MONCHSHOF MONTEGIOCO MOOREHOUSE’S MOOSEHEAD MORETTI MORITZ MORT SABITE MURPHY’S MYSTIC MYTHOS NAKED NARRAGANSETT NATURAL NAUKABOUT NEGRA MODELO NEKTAR NEW PLANET NEWBURYPORT BREWING NEWCASTLE NEWPORT STORM NOGNE-O NORTH COAST NOTCH23,158 O’DEMPSEY’S O’DOUL’S O’HANLONS13,153 O’HARA’S OFFSHORE3,933 OHATA OKOCIM OLD MILWAUKEE OLDE BURNSIDE OLDE ENGLISH OLIVSHOLT BRUGGHUS OMISSION OMMEGANG OPA OPA ORION DRAFT ORVAL TRAPPIST OSKAR BLUES OTTER CREEK OUD BEERSEL OVILA ABBEY ALE OXFORDSHIRE PABST PACIFICO PALM PANIL PAPER CITY PAULANER PEAK ORGANIC PERONI PETRUS PIETRA PILSNER URQUELL PINKUS MUELLER PIONEER PIVOVAR SAMSON PORT PREARIS PRESIDENTE PRESTIGE PRETTY THINGS PYRAMID RADEBERGER PILSNER RAPSCALLION RCH REBEL RED DOG RED STRIPE REDBRIDGE REDD’S REDHOOK45 REGIA REISSDORF REVIVALFREE RIDGEWAY RINKUSKIAI RISING TIDE ROBINSON FAMILY ROCHEFORT TRAPPIST ROCK ART RODENBACH ROGUE ROLLING ROCK ROMAN RUCKUS SAGRES BOHEMIA SAIGON SAINT SOMEWHERE SALOPIAN SAMUEL ADAMS SAMUEL SMITH SAN MIGUEL SAPPORO SARANAC SARATOGA SCHAEFER SCHLENKERLA SCHLITZ SCHNEIDER SCHOFFERHOFER SCHWABEN BRAU SEA DOG SEBAGO SEEF SERAFIJN SESSION SHEPHERD NEAME SHIPYARD SHOCK TOP SIERRA NEVADA SINCLAIR SINEBRYCHOFF SINGHA SIXPOINT SLAAPMUTSKE SLUMBREW SMITHWICK’S SMUTTYNOSE SOL SOUTHAMPTONthebeveragejournal.com PUBLICK HOUSE SOUTHERN TIER SPANISH PEAKS SPATEN SPENCER SQUATTERS ST. AMBROISE ST. BERNARDUS ST. FEUILLIEN ST. GERMAN ST. IDES ST. JOHN ST. LOUIS ST. MARTIN ST. PAULI GIRL ST. PETERS ST. STEFANOS only ST. STEFANUS STAROPRAMEN STEEL RESERVE STEENBRUGGE STEGMAIER STEINLAGER STELLA ARTOIS STERKENS STIEGL STILLWATER ARTISANAL ALES STONE STOUDTS STRAFFE HENDRIK STROHS SUNNER SUPER BOCK SUPREMA T BROUWKOT T GAVERHOPKE TAJ MAHAL TAP TATRA TECATE TENACIOUS TENNANTS TER DOLEN TETLEY’S THE BRUERY THE LION THE LOST ABBEY THE SHEDFor THEmore TRAVELER information, THEAKSTON call usTHEILLIER at 203-288-3375 THIRD SHIFT THIRIEZ to get THOMAS started. CREEK THOMAS HOOKER THORNBRIDGE HALL THREE BEARS THREE HEADS TIGER TIMMERMANS TIMOTHY TAYLOR TOMAS WATKIN TONGERLO TRAQUAIR TRAVELER TRINITY TROEGS TROUBADOUR TSINGTAO TUCHER TUCKERMAN TUSKER TWO ROADS TYSKIE UERIGE OBERGARIGE HAUSBRAUEREI UINTA UNIBROUE URBAN FARM FERMENTORY URTHEL VAMPIRE VAN DEN BOSSCHE VAN EECKE VAN HONSEBROUCK VAN STEENBERGE VANBERG + DEWULF VAPEUR VELTINS VERGINA VERHAEGHE VERZET VICTORIA VICTORY VILLA RIESLING VIRU WACHUSETT WARKA WARSTEINER WASATCH WATERFRONT WEIHENSTEPHANER WELLS WESTFIELD RIVER WESTHEIMER WESTMALLE TRAPPIST WEYERBACHER WHITE BIRCH WICKED PISSA WIDMER WILLIAMS BROTHERS WITKAP PATER WOLAVER’S WOLTERS WOODSTOCK INN WORMTOWN WORTHINGTON’S WOSTYNTJE WURZBURGER WYCHWOOD YANGJING YEASTIE BOYS YOUNG’S YUENGLING ZATEC ZOTLER ZYWIEC BEERCOLUMN FROM THE FLOOR: YOU WANT WHAT?

BY JACK KENNY

“Do you have a beer called England?” tell him that the draught style “England? No, I’m sorry. We don’t.” Guinness is quite similar to what he would get in a bar (he nods “Then how about Yaegen?” vigorously in understanding), with a nice dryness to it and hints of roasted coffee. The Guinness Extra Stout, on the other hand, “No ma’am. But would you like some Yuengling?” has a bigger body and a stronger flavor, not as much head, a bit of “That’s the one!” sweetness, and more alcohol. Apparently that explanation suited That’s a true story, and so is this. A customer began her question him, because he thanked me and walked away with a 12-pack of with an apology. “I know this is going to sound weird, but here the extra stout. goes: Do you have a beer called Lingy-Lingy?” The toughest challenge, to me at least, that a customer can pose It’s not always that easy to figure out what people want, but with is to ask for a comparable beer. For example, somebody asks for practice and a bit of humor sometimes the truth will out. At Fat Tire Amber Ale from New Belgium Brewing. I explain that other times there’s no hope at all, as in this brief exchange I had those beers are not yet available in Connecticut; but that the a couple of years ago. brewer is nearing completion of an East Coast plant in North “I had a terrific beer last night in a restaurant. I don’t remember Carolina and might soon be coming our way. The customer then what it was but it had two words in the name.” asks, “Okay, so what do you have that tastes like Fat Tire?” Sierra Nevada? “No.” Green Flash? “No.” Two Roads? “No.” Maybe wine sales people have an easier time of recommending By now I knew it was hopeless. Lost Cause? “No, not that comparable products, but I find that difficult to do with beer. one either.” With any beer. Does Miller Lite taste like Bud Light? No, it When someone asks, “What does this beer taste like?” a does not. (Does Johnny Walker Red taste like Dewar’s White bartender simply pours and offers a small sample. Off-premise, Label?) Maybe I’m peculiar, but I wonder why people want to buy however, the skill of the retailer must come to the fore. Regular something that tastes just like something else. readers of this column will recall that I highly recommend If you find it easy to recommend an amber ale that compares well studying the beer style guidelines published online by the to another one, then more power to you. I don’t. Sometimes, as Beer Judge Certification Program (bjcp.org). Committing the gently as I can, I explain to people that brewers don’t like to copy basic details of each style’s characteristics will go a long way to other brewers’ products, but rather prefer to make something answering metaphysical questions such as that one. that tastes different within the same style. Also, what you taste The other day, a young man enquired about the difference might be different from what I taste; it’s a deeply personal thing. between Guinness Draught (which he said as “drought;” many Quite often I get nods of agreement. Then I point out the various do) and Guinness Extra Stout. For a student of beverages, such a amber ales on the shelves and perhaps make a recommendation question gives rise to one of the great and beautiful mysteries of based on quality. life: the activation of the taste memory. Somewhere in the brain If you, gentle reader, have some good stories to tell about whole trains of synapses begin firing, delivering to the virtual questions from customers, please share them with me. palate the distinct tastes of both beers. How this happens is way beyond me, but it’s a great pleasure to experience, and equally as rewarding to talk about. My answer to the customer’s question, however, has to be fairly ABOUT JACK KENNY simple and relatively free of the esoterica that beer geeks relish. Jack Kenny has been writing The For all I know he’s in the early stages of exploring his developing Beer Column for The Beverage WRITE TO HIM palate and doesn’t want a bunch of beer code flung at him. So I Journal since 1995. [email protected]

32 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access o o t tl o nsty n onntt

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 VICTORIES 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 YOR trade package stores and beer permits, against quantity organiation 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 1 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 you can help us continue to fight. we need you to help support that effort.

APPLICATION FORM

snss m

ty tt

on ml

to ontt m

t m t

PRINT an application from our website: www.ctpsa.com CALL us at FAX this page to OR OR and mail your check to: Plaa Middlesex, .. .. Middletown, CT RELREE R F W L

BY AANNAH MUL

hen Pankaj and Rupal (Ruby) Patel moved from New York W to Connecticut, they were ready for a new adventure. They both had professional automotive backgrounds, Pankaj with Lexus and Ruby with Nissan; yet neither wanted to stay within that industry. LOCATION They saw Pankaj’s brother, Sam Patel, and his W TAFFOR ROA wife, rupa, succeed in retail with Harry’s TAFFOR RN CT Liquor in Enfield, and decided that was their FACTS next vocation, too. UARE FOOTAE: The Patels purchased an “existing and YEAR N OERATON: rundown” liquor store in Stafford Springs. “We thought it had a lot of potential; being a good sie and good location, with a large renovated the space with new carpets, fresh parking area. We changed everything in the paint and decorative touches, such as beer store from A to ,” Pankaj Patel said, which signage, grape garlands and novelty wine includes the store’s name to Ruby’s Fine and martini accessories in a glass case beside Wines and Liquors. the register. Among changes, they increased the sie Starting a new business meant learning of the aisles, installed more coolers, with a new industry, too. While the Patels did one dedicated to ml bottles due to their their research, they also relied on sales popularity, and added to a growing selection representatives to share trends and product customer request,” he said. Reflecting those of craft beers, reflecting their shoppers’ information. “We have amaing sales reps; requests is the continued growing interest in interests, as well increasing and diversifying they helped explain everything and they craft beers the owners keep a record of who the wine and spirits inventory. They were right there beside us, and still are,” buys what brand, and what to keep in stock Ruby said. for them. The store’s sales of wine, beer and spirits are Along with the high level of service, many split evenly, Ruby said. She noted a recent customers return to the store to extend a increase in sales of Josh Cellars Wines within “hello” to a four-legged friend Diesel, the their customer base, as well as the popular Patel’s German Shepherd. He can be found purchases of J. Lohr, endall Jackson and greeting visitors among the aisles of the store. Bogle Wines. The Patels often hold in-store “It’s a very peaceful life,” said Ruby. tastings featuring products from their large ns o ys n n n os n “We’re happy we’re in this business and n y tl selection of wines and craft beers. it’s a good town to be in. During the day, Pankaj believes the reason customers return the store is our second home and it’s all is the level of service his staff provides. about taking care of the customers. We have “Customer service is our number one goal. really nice customers who become more like Our big thing is variety and acting on the our friends.” ■

yo on smll mm o msto n ol l to t ml ntonlom

34 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access F the ﬁ nd

MEDEA VODKA BREAKS (MORE) NEW GROUND IN PACKAGING Medea Vodka, creator of the ﬁ rst spirit bottle with a customizable LED message band, has upgraded their novelty. Whereas the original bottle was programmed manually, the new edition uses Bluetooth technology. With a free app (Android or iPhone) and a WILD TURKEY UNVEILS BOLD NEW LOOK smartphone, users connect to their own Updating a revered spirit brand can be risky. Wild Turkey is taking a bottle, then have the option not only to crack at it, while making no changes to the liquid itself. The brand’s program a scrolling message up to 200 premium range of bourbon and rye now sports a detailed new turkey characters, but also to invite others, illustration. The makeover also reﬂ ects Eddie Russell’s recent promotion join social media and locate their bottle to Master Distiller; the signature on the Wild Turkey Bourbon label (with more features planned in the makes it clear that it is Eddie’s creation, while his father Jimmy Russell near future). Detailed instructions are is the creator of Wild Turkey 101. And toward the bottom of every bottle, included with each 750ml bottle. SRP embossed in the glass, are the words “BOLD. GENUINE. TRUE.” $29.99. medeavodka.com wildturkey.com

THE LATEST FROM THE THE 86 CO. GIN GOES ILLUSTRIOUS BOOKER’S ROUNDTABLE GREEN FOR A (RE-)PURPOSE Booker’s, one of the few bourbons available uncut and Bars ordering Fords Gin will fi nd a slight change in their cases over unfi ltered, has released the sixth entry in the brand’s the next few months. For a limited time, one out of every three bottles 2015 limited-edition collection: Batch 2015-06, also of Fords Gin liters will be delivered in a green-coated bottle instead of referred to as “Noe Secret.” th the usual clear glass. This change Fred Noe, 7 -generation Master Distiller, and the comes in response to suggestions Booker’s Bourbon Roundtable—a collection of bourbon by bartenders who have been experts, enthusiasts and writers—selected the latest repurposing their 86 Co. bottles for expression. Booker’s “Noe Secret” batch is a testament juices, syrups and batching. It is to the robust recipe fi rst created by founding distiller common practice behind the bar Booker Noe, Fred’s father. “This batch’s name is a play to keep lime juice in a green bottle on words, because Dad kept no secrets—in his life, or so the request was only a matter in the way he made his bourbon,” said Fred Noe. of time. As a small entrepreneurial “Noe Secret” is the third and fi nal batch this year outfi t, The 86 Co. was happy to be selected by the Booker’s Bourbon Roundtable, to make some green bottles to whose members include: F. Paul Pacult, founder of further encourage reuse. 90 proof. Ultimate Beverage Challenge, and Beverage Media the86co.com Contributing Editor Jack Robertiello. The fi nal liquid is 128.1 proof; aged 6 years, 8 months and 7 days; showing a nose of vanilla with hints of cherry and a TWO 1-LITER long, warm fi nish; recommended with ice or cut with GREEN BOTTLES water. SRP $59.99. bookersbourbon.com WILL BE PACKED IN EVERY SIX- PACK CASE OF FORDS GIN FOR A LIMITED TIME.

January 2016 CONNECTICUT BEVERAGE JOURNAL 35 LEGALMATTERS

LIQUOR LICENSE LESSONS: COMPLIANCE BEYOND THE LIQUOR CONTROL ACT

BY PETER A. BERDON, ESQ.

The ability to sell and serve beverage alcohol is a privilege — not Other requirements that are referenced by the Liquor Control a right. This statement is explicit in Connecticut’s statutes, and Act include: underscored by the mandates set out within the Liquor Control • Fire code compliance; Act, that permittees and backers comply with the other laws that • State and local building code compliance; regulate the operation of their businesses. Failing to comply with • Failure to pay Unemployment Compensation these other laws or requirements can cause a license not to issue or Contributions; an existing license to be suspended or even revoked. • Failure to file Unemployment Compensation Returns; I was reminded of one of these requirements by a recent Liquor • Violation of a town’s noise ordinance; Control Commission case. The applicant made application to the Department for a package store license. As is customary, the • Suspension of, or revocation of, sporting facility permit; applicant obtained the approval from the Zoning Enforcement and Officer. However, the application was not accepted by the • Suspension of, or revocation of, license issued by the Department and was returned as deficient. The applicant allowed Division of Special Revenue. several months to pass. The applicant then resubmitted the Of these requirements, compliance with the fire code is often the same application without obtaining an update of the Zoning one that affects most licensees, and the one that causes licensees Enforcement Officer’s approval. Unfortunately for the applicant, to often unwittingly run afoul. Compliance with the fire code the situation had changed and the premises no longer complied must be demonstrated annually to the Department and requires with the zoning requirements. The Zoning Enforcement Officer, an annual inspection by the local fire marshal. Should a licensee after learning of the resubmitted application, notified the modify the premises, including through the installation of new Department that he was withdrawing his prior approval. equipment, the licensee may be required under the fire code The stakes were high because the town now exceeded the to improve systems, such as the hood exhaust system, or fire maximum number of permits. If the applicant was not approved, it suppression system due to the improvements made. To avoid any would be statutorily barred from obtaining a permit. The applicant surprises caused by the triggering of updated code compliance, attempted to argue that the Zoning Enforcement Officer retraction the licensee should ensure that any proposed work be approved of his prior approval was incorrect. Significantly, the applicant had in advance by the fire marshal and be performed by licensed failed to appeal the Zoning Enforcement Officer’s. Because the contractors where required. applicant failed to take the appeal, the applicant was bound by this Failure to file Unemployment Compensation Returns, or to pay determination, as was the Department. The applicant could not the associated contributions, is seemingly a straight forward; obtain a permit for the requested location as it did not comply with however, the Department has discovered and revoked permits for the zoning requirements. licensees who have not met these requirements. Similarly, There are several lessons that can be learned by this example. Two the Department has taken action against licensees who have of the most important lessons are: had their lotto license (license issued by the Division of Special One, remedy any deficiencies quickly, especially where the timing Revenue) revoked. of the permit application may be important; and When the licensee disagrees with the determination of one of the third party agencies impacting his qualifications to hold a liquor Two, where another agency has made a determination of an issue license, the licensee is best served by preserving his right to contest that may affect the viability of an application of permit with that determination. Preserving this right usually requires the which is in compliance with the Town’s Zoning Ordinance is commencement of a timely appeal to the appropriate not the only requirement that incorporated by reference into the review body. Liquor Control Act. LEGALMATTERS CONTINUED ON PAGE 40

36 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access

JANUARY 2016 LOCAL CHATTER

Bartender’s Academy Owner Clayton Offers Education All current students in the Bartender’s Academy unless noted: and Industry Links Veronica Nokuni; Derrick Edmondson; Jazmin Corraol; Peter Lloyd Clayton, Owner, Bartender’s Academy; Gaby Torelli; Naomi Robinson; Priscilla Hooker. BY SAVANNAH MUL

Peter Lloyd Clayton, owner of the Bartender’s Academy in Fairfield Q: Why do you feel industry partnerships are important for training and Waterbury, has seen many trends come and go in the industry purposes? since his academy opened in 2009. Industry professionals today are A: It’s huge in two ways. First, from a mentorship, historical looking towards partnerships as a way to increase bar and hospitality perspective, and second from the level of practicality. To do well in education. Clayton expressed keen value in the use of partnerships any industry, you have to learn from the masters. and creating new links in the local beverage community, and online, Q: Are there any topics you added to the curriculum because of a to help further the professional aspirations of new bartenders. successful partnership in the past? The Beverage Journal sat down with Clayton and discussed shifts A: The United States Bartenders Guild (USBG) has been very in bar education and new offerings in the New Year at the good to us over the years. The UBSG members have looked at our Bartender’s Academy. curriculum and helped us to improve our training and provided Q: What are some your partnerships that are helping to increase internships to my graduates. That connection has been really, really local bar education? important to show new bartenders what you can make of yourself A: We have a few really great partnerships. The one we are really and how you can grow. USBG members have provided input into the most excited about is the one with Diageo, and that is our scholarship Bartender’s Academy 5-week, 80-to-100 hour, bartending program program. Diageo pays for the full course, and we find people who that recently launched in 2015. never bartended before in disadvantaged communities. We go Q: Are there going to be any changes or additions to your offerings? through an entire interview process and select a group of anywhere A: There’s a huge need for making sure the industry has top-quality from 15 to 20 students. We train them on-site at Diageo for four talent, and being able to access that talent in a very real and a very weeks. That partnership has been fantastic. productive way. Right now, as a bar owner, if you were looking We have another partnership with [the] University of Connecticut for bartenders, you have limited options. It’s very difficult to find and their catering department in Storrs. Every year, we go out and talent. Currently, there’s no resource for that in the restaurant train their catering department and we work with them in bar industry specifically. skills and TIPS Certification, so they know how to serve alcohol In the next few months, we are going to be releasing an online responsibly. We’ve been doing that for about five years now and it’s a platform where bar owners, bar managers, restaurant owners, people strong partnership. in the hospitality and food business, will be able to actually go online The other thing we’ve been doing recently is with Two Roads and find talent, and talent will be able to go online and apply. We’re Brewery. Every new class [group] we have, we actually take them out very excited about it; it’ll be a huge paying point for a lot of owners. to Two Roads and we see everything from where they get the mash One of the missions we have here at the Bartender’s Academy is to built, the hops, the stills, the bottling and the packaging. It’s a great help people become more successful. That’s not only our students, way for new people to learn in a very tactile and visual way. The fact but it extends to the whole bar community. that they do a special tour just for our school is very helpful. LOCALCHATTER CONTINUED ON PAGE 40

38 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access I cost ofin admission: theincluded singleAll Inspired SpiritsI I Exquisite Wines Distinctive Dishes

JANUARY 2016 I LOCAL CHATTER Craft Beer

Peter Lloyd Clayton, owner of the Bartender’s Academy in Fairfield Q: Why do you feel industry partnerships are important for training Food & Beverage Industry Professionals… Sponsored by and Waterbury, has seen many trends come and go in the industry purposes? Don’t miss the 2nd annual Savor: a two-day since his academy opened in 2009. Industry professionals today are A: It’s huge in two ways. First, from a mentorship, historical celebration, spotlighting top talent in the culinary looking towards partnerships as a way to increase bar and hospitality perspective, and second from the level of practicality. To do well in industry including Robert Irvine, star/host of education. Clayton expressed keen value in the use of partnerships any industry, you have to learn from the masters. Restaurant: Impossible on Food Network. This is a great and creating new links in the local beverage community, and online, A portion of Savor’s Q: Are there any topics you added to the curriculum because of a venue for retailers, bar managers, wholesalers and their proceeds will be to help further the professional aspirations of new bartenders. successful partnership in the past? sales teams to network and discover new products. donated to charity The Beverage Journal sat down with Clayton and discussed shifts A: The United States Bartenders Guild (USBG) has been very in bar education and new offerings in the New Year at the good to us over the years. The UBSG members have looked at our Bartender’s Academy. curriculum and helped us to improve our training and provided Q: What are some your partnerships that are helping to increase internships to my graduates. That connection has been really, really local bar education? important to show new bartenders what you can make of yourself A: We have a few really great partnerships. The one we are really and how you can grow. USBG members have provided input into the most excited about is the one with Diageo, and that is our scholarship Bartender’s Academy 5-week, 80-to-100 hour, bartending program program. Diageo pays for the full course, and we find people who that recently launched in 2015. never bartended before in disadvantaged communities. We go Q: Are there going to be any changes or additions to your offerings? through an entire interview process and select a group of anywhere A: There’s a huge need for making sure the industry has top-quality from 15 to 20 students. We train them on-site at Diageo for four talent, and being able to access that talent in a very real and a very weeks. That partnership has been fantastic. productive way. Right now, as a bar owner, if you were looking We have another partnership with [the] University of Connecticut for bartenders, you have limited options. It’s very difficult to find and their catering department in Storrs. Every year, we go out and talent. Currently, there’s no resource for that in the restaurant train their catering department and we work with them in bar industry specifically. skills and TIPS Certification, so they know how to serve alcohol In the next few months, we are going to be releasing an online responsibly. We’ve been doing that for about five years now and it’s a platform where bar owners, bar managers, restaurant owners, people strong partnership. in the hospitality and food business, will be able to actually go online The other thing we’ve been doing recently is with Two Roads and find talent, and talent will be able to go online and apply. We’re Brewery. Every new class [group] we have, we actually take them out very excited about it; it’ll be a huge paying point for a lot of owners. to Two Roads and we see everything from where they get the mash One of the missions we have here at the Bartender’s Academy is to built, the hops, the stills, the bottling and the packaging. It’s a great help people become more successful. That’s not only our students, way for new people to learn in a very tactile and visual way. The fact but it extends to the whole bar community. that they do a special tour just for our school is very helpful. LOCALCHATTER CONTINUED ON PAGE 40

Visit savorct.com for complimentary trade tickets and discounted rates! (LIMITED AVAILABILITY) SERVINGUP

LEGALMATTERS CONTINUED FROM PAGE 36

30 SPRING STREET I would be remiss in not recognizing the has had a long career practicing before STAMFORD, CT retirements of Agent Kathy Vaughn and the Liquor Control Commission and Attorney Jan Trendowski. Agent Vaughn defending many of the significant dram has been an Agent with the Department for shop cases brought in the state. We wish over 42 years! Kathy we will miss working Jan and his wife, Liz, well in their new life with you. Congratulations on your well- in Florida. deserved retirement. Attorney Trendowski

The foregoing is intended as general information only and not as legal advice. Contact an attorney to get advice about your particular circumstances.

PETER A. BERDON Bar Rosso in ABOUT Stamford aims Attorney Peter Berdon, a partner with Berdon, Young & Margolis, PC, has represented wholesalers, manufacturers, package stores, restaurants and bars before the State of for a modern take Connecticut DCP and the Federal TTB as well as in litigation matters in court since being on classic Italian, admitted to practice in 1991. He is the former Executive Director and General Counsel of serving up everything from authentic WSWC. He can be reached at [email protected] or www.bymlaw.com. tagliatelle with aged ricotta to the chitarra with smoked prosciutto. Its bar offers classic and eclectic selections from wines to unique cocktails. LOCALCHATTER CONTINUED FROM PAGE 38 BARTENDERS: Anna Konya and Canaan Fong The online platform will start in COCKTAIL: Chai Old Fashioned Fairfield County [initially, and] expand from there. One challenge RECIPE: Mix that I face as an owner of this school, • 1.5 oz. Michter's Bourbon is that I’ve had so many people come • 3/4 oz. Chai simple syrup to me looking for quality and talented (recipe below) bartenders. I’ve helped about 750 • 2 dashes Angostura bitters people find jobs over the past few years and it would be a lot easier if Stir with ice. Strain over fresh ice or one Derrick Edmondson with classmate Naomi Robinson mixing cocktails during class practices. large cube. Garnish with orange twist. there was this platform to interact with bar owners. Chai Simple Syrup: Boil equal parts water and sugar, stirring occasionally, Q: What trends do you see going forward in 2016? until completely dissolved. While still A: Over the past few years, a lot of the bar industry [from what I’ve seen] is starting to say, hot, steep a blend of black tea, ginger, cinnamon, black peppercorn, cloves, “Okay, we have our 10 to 15 years of falling in love with cocktails all over again,” but we need and cardamom (you can also use chai to remember why we’re here, and it goes back to the guests, it goes back to hospitality. spice tea bags in a pinch) until the There has also been an increase in students from the Spanish speaking communities. They solution takes on a rich brown hue. Strain and cool before serving. are seeking the resources and building the resources to do that. With the launch the 80 hour program, I discovered there are people out there who never bartended before who are literally To ring in the New Year in a new thirsty [for knowledge]. They are hungry for not only learning how to pour drinks, but the fashion, Bar Rosso has updated the whole aspect of bar history and what it takes to be great bartenders. We are seeing a lot more Old Fashioned. “The chai spices people who want to bartend full time. complement the flavors of the bitters and bourbon,” Konya said. “Garnished At the end of the day, we’re about hospitality. The drink is important, but it’s not the focus. As with an orange twist, the result is bartenders, we’re there to serve the guests, and when we educate our bar guests, that’s when a warm, sweet and holiday-spiced we increase their experience. We make them better drinkers because they know how to order cocktail that has a mildly citrusy, spice- heavy nose, which opens up as the and what to order; there’s this real partnership there. I think we are also seeing customers self- water from the ice melts into the drink.” educate more and bartenders are leading that charge. ■

40 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access THE CONNECTICUT BEVERAGE JOURNAL PRODUCT, PRICES & DIRECT ORDER ONLINE

The Beverage Journal gives bar managers, sommeliers, retailers and salespeople faster, easier access to more product information and real-time pricing data than ever before. It’s included as part of your subscription. And you can order direct from your reps.

AND NOW IN YOUR HAND

CALL US AT 203.288.3375 VISIT US AT WWW.THEBEVERAGEJOURNAL.COM L last call

Lightening it Up

When bartenders start getting the call for “skinny” drinks, they know what time of year it is: January, the season of New Year’s Resolutions. To answer the call, bartenders can build drinks around healthful ingredients (think: ginger, tumeric, matcha) or find creative ways to lighten established favorites. Isaac Grillo, Rum Ambassador for Afrohead Rum and • Coquito owner of Repour in Miami Beach, morphed the Coquito, a By Isaac GrIllo, rich, rum-based eggnog drink popular in Puerto Rico, into a afrohead rum much lighter libation by swapping out coconut milk in favor of coconut water, and using egg whites instead of the whole Ingredients: egg. “I want the original flavors and texture of the Coquito ¾ oz Lemon Juice to shine, but in a way that lets you enjoy more than just one,” ¾ oz Cinnamon Simple Syrup 1½ oz Coconut Water Grillo says. 1½ oz Afrohead Premium Dark Aged Rum Trevor Schneider, brand ambassador for Reyka Vodka, 1 Egg White suggests keeping cocktails light and fresh by staying away Garnish: Grated Nutmeg from artificial sugars, and using fresh fruit and detoxifying ingredients, such as cucumbers and lemons. “If your recipe Method: calls for cream,” adds Schneider, “try substituting with nut Shake all ingredients vigorously with ice milks like cashew and almond.” to incorporate the egg white. Strain into a Jonathan Pogash, the Cocktail Guru, offers a pair of tips. coupe and top with grated nutmeg. “Flavored seltzer waters add a touch of seasonality without any sugar added,” says Pogash. And when using any sort of more recipes sweet alternative, such as honey or maple syrup: “You don’t online at Beveragemedia.com need a lot. A little goes a long way.” ■

42 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access SOCCER SOCCER

% SALES 86 LIFT UCL FANS CONSUME 38 BEERS A HEINEKEN OUTPERFORMS IN HEINEKEN SOCCER DIGITAL HUB MONTH AND OVER INDEX (132%) THE BEER CATEGORY WHEN INCLUDES A SOCCER BAR LOCATOR TO DRIVE CUSTOMERS TO ACCOUNTS TO WATCH GAMES 1 2 WITHIN THE IMPORT CATEGORY. ON FEATURE AND DISPLAY AND ENTER SWEEPSTAKES/WIN PRIZES

MARCH 1ST, 2016 – APRIL 30TH, 2016 DON’T MISS A MINUTE, CONTACT YOUR SALES REPRESENTATIVE the CENTURY 21ST BARTENDER

BLOOD & SAND From the book Drinking the Devil’s Acre

By Duggan McDonnell

BALANCING TECHNICAL SKILLS WITH THE (LOST?) ART OF HOSPITALITY

BY JACK ROBERTIELLO

here may never have been a better time some of America’s cocktail luminaries, it becomes clear that although to be a bartender. The information today’s technical skills and knowledge may never before have been as sharp, significant hospitality issues—indifferent attentiveness, age has streamlined access to cocktail glowering greetings, excess geekery, and a sneaky sense that bartenders Tlore, training options abound, most believe some orders are beneath them—need to be tackled. restaurants are in need of skilled drink makers to Tony Abou-Ganim, who has mentored many of the best known bartenders, compares today’s tool-intensive bartending create recipes and train staff, and career horizons favorably to the days when he opened the Bellagio in Las Vegas have opened wide. at the end of the 1990s, when all drinks were likely to be shaken and even such a simple tool as a bar spoon was a rare sight. Even But none of that means customers have found the current level so, he says great bartending starts with personality and not an of bar service to be correspondingly elevated. True, there are now encyclopedic recipe memory: “I would much rather hire someone numerous bars in almost every city that serve well-crafted classic with enthusiasm and passion to learn and teach them from scratch cocktails and complicated modern drinks. But in conversation with than to undo some bad habits or attitudes.” Tony Abou-Ganim

“I grew up in the business when it Duggan McDonnell was friendliness first, and do the best you can do with what you know,” says Bridget Albert, recently named Southern Wine and Spirits National Director of Education, Beam Suntory. “A bar is a place to relax for the guests and it should be a fun experience so they want to come back. A bartender can make me a good cocktail all day long but if they’re not friendly and smiling while they do it, I’ll probably leave the bar—hospitality is key to have in your tool box.” She admires the way many of the new breed of bartenders take their craft so seriously, perfecting their skills at home on their own time, working with new tools and otherwise boning up on the “Information is not job. Not so long ago, muddlers, double Sharper social skills would certainly strainers, even Boston shakers were hard as important as please Charlotte Voisey, Director of Brand to find in a bar—and drink-shaking was Advocacy at William Grant and Sons, who adaptbility.” likely to be lazy and sloppy, she points out. trains staff across the country: “Everyone — Duggan McDonnell and their dog thinks they’re a bartender, MULTI-SKILL SET but having humility, knowing how to show While most say these basic skills have people how to have a good time at the bar improved, better speed and organization and not take any sort of attitude, knowing are also key, Voisey says: “In today’s your place and showing a level of respect of waiting customers on the bartender’s society, where everyone wants everything for yourself and your guests—these are side, but a well-organized mise en place now and perfectly made, there’s more need skills we need to work on.” as well as shaking and stirring different than ever to prioritize and multi-task.” It’s a problem noted by many who drinks simultaneously, are now required. Social awareness can help here as well, train, hire and instruct bartenders; the Steve Olson, a partner in the Beverage especially when keeping a three-deep bar 21st century bartender’s skill set is quite Alcohol Resource (BAR) training complicated, but hospitality often suffers. program, says he’s seen an across the board Duggan McDonnell, whose new book, Charlotte Voisey improvement in basic and advanced skills Drinking the Devil’s Acre, charts the history in the ten years since BAR launched. He of drinking in San Francisco with a focus now encourages bartenders to focus on on his own Cantina, says the internet more refined skills: deportment, posture, has made it easy for novices to catch up, attitude, ability to multi-task. And, of but that base is hardly enough to make course, respect and business savvy. one a good bartender: “It does nothing “If I come in and order a vodka and to help you know how to read a room, soda, you should make it with the same understand the people in it and make it love as that crazy hand-crafted cocktail, work. Information is not as important as if for no other reason than that my drink adaptability.” covers the pour cost of yours,” he says. McDonnell looks for people who Olson would like to see bartenders raise can easily make the Scotch and water their blind tasting skills, especially given drinker feel relaxed enough to be open the broader flavor profile of emerging to something different. “Making cocktails craft spirits. isn’t the hardest part of bartending; At the celebrated Dead Rabbit in excitement is more important than New York City, managers have the luxury knowledge,” he notes. of scouting candidates in advance. Bar HEY BARTENDER!

Steve Olson

Jillian Vose “Without a return to hospitality… isn’t started quickly, servers are trained we’re in danger of to offer another while the drink order is alienating all those built. The goal is a six minute average and never longer than ten minutes. people we worked Julia Momose, who heads the bar so hard to get to program at Chicago’s GreenRiver, a collaboration between The Best Bar in The Dead Rabbit, NYC come to our bar the World (BBITW) and Union Square and try our cool Events (USE), the catering and venue cocktails.” hospitality business from Danny Meyer’s be built the same way no matter who’s Union Square Hospitality Group, says behind the bar and no matter how busy — Steve Olson when staffing, she looks for hospitality things get.” skills and attention to detail, and when Voisey says the cocktail renaissance training, focuses on getting the staff to resulted in slower service, since many build drinks that will be consistent, no drinks are made one at a time. She’d matter who makes them. “Folks may come also like to see more elegant Martini Manager Jillian Vose believes anyone can to a new place with their own styles,” she service, more frequent rolling of drinks, be taught the skills necessary to tend bar, says, “but for me, shaking and stirring and better garnishes. And since so many but most important are personality and the same way, building a round of drinks newer bartenders have only worked in fitting into the team. the same way, that’s how you can bring craft cocktail establishments, Vose fears Drink-making skills are essential, but consistency to drink making. Drinks must they may have missed out on the lessons in order to cut it at Dead Rabbit, charisma learned in dive bars, pubs or high-volume is required as well as speed. Management restaurants that teach guest interaction begins timing service from the moment a Julia Momose and create reliable team players rather drink ticket arrives at the bar. Customers than divas. already receive a complimentary cup of Whether it’s better hospitality, quicker punch on arrival, but if the drink order service or more efficiency, as Olson put it, a lot is actually at stake: “I worry that we worked so hard to learn the recipes and history and cool shakes and all that, that without a return to hospitality we’re in great danger of alienating all those people we worked so hard to get to come to our bars and try our cool cocktails. If they don’t get it and don’t get treated right, that is a big issue.” ■

GreenRiver, Chicago Vino2016-Ad Bev Media-V2.qxd:Layout 1 12/8/15 3:48 PM Page 1

VINO 2016 ITALIAN WINE WEEK 5th edition February 7-9, 2016

Hilton Midtown - 1335 Avenue of the Americas, New York City

MASTER CLASSES TASTINGS AND MUCH MORE!

To view the program online, please go to: www.italianmade.com/vino2016/vino-2016-program and register now!

Admission is limited to members of the trade and press only. No one under the age of 21 will be admitted.

Organized by The Italian Trade Commission - Made possible by support from Piano Export Sud per le Regioni della Convergenza and The Italian Ministry of Economic Development. wine & Cocktails take a can do approach

lifting A PAGE FROM CRAFT BEER’S MARKETING MANUAL...

By jeffery lindenmuth

t’s back to the future for the in 2002. “Cans are now seen Florida, California, New York Malibu RTD aluminum can. First used to by craft beer consumers and cocktails have and New Jersey. “It is the package frozen juice concentrate brewers as a premium and extended easily into best of any packaging on the cans; Cola, Cranberry i in 1960, aluminum cans were preferred package for beer, and and Pineapple flavors market,” says Bryan Schell, quickly embraced by soft drink and beer we have a long list of brewers are now joined by VP Sales and Marketing, Strawberry Kiwi. producers following the addition of the who have quickly grown their Winestar. “It is already made convenient pull-tab, patented in 1963. business by using cans. That will from mostly recycled material, Despite the timeless luster of traditional someday be the case with wine, cider and is again 100% recyclable.” glass bottles and the lightness of modern and cocktails,” predicts Love. Priced at $3.99 per unit retail, PET plastics, more beverage producers Indeed, more spirits and wine Winestar takes advantage of the great are realizing that even today few packages producers are asking, “why should quality to price ratio of southern can rival aluminum for its combination beer have all the fun?” By putting French wines, with flagship red and of recyclability, portability, durability, their products into aluminum white blends from AOC Corbières, lightness, and protective qualities. formats, wine and spirits are entering joined by a Languedoc rosé. Craft beer producers are returning traditional beer occasions and catering to the format in droves, a movement to active lifestyles. Launched in 2013, From left: WineStar cans emphasize the instigated by Peter Love of Cask Brewing Winestar is moving more aggressively in great quality/price ratio of French AOC wines. Oskar Blues is the craft brand that made cans Systems, who revived the prestige of the the U.S., distributing their line of French cool again for beer. Tiqo is a custom cocktail package at Colorado’s Oskar Blues starting AOC wines in a 187ml “canette” in in an aluminum bottle. The popularity of wine in cans comes Now 10 years in the market, Francis Coppola’s “Sofia” is effectively the elder statesperson of as little surprise to Francis Ford Coppola the category. For a novel twist, the 187ml cans of Winery, which first put its Sofia sparkling blanc de blancs bubbly come with straws, adding to their inherent playful edge. wine in single-serve 187ml cans, dubbed the Mini, in 2004. “The concept of canned wine was received with mixed fanfare at the consistency,” says Malcolm Gosling, first, but the Sofia Minis have seen steady President & CEO of Gosling-Castle growth and they’re now one of our most Partners Inc. popular selections,” says Tondi Bolkan, Other entries suggest that winemaker. Sparkling wine and other cocktails in aluminum are just styles of fresh, ready-to-drink wines are getting started. Frustrated that great candidates for cans, explains Bolkan. she was unable to find a good “Think of the can as a small wine tank— portable substitute for beer during a the vessel is sealed with no air venting backpacking trip in central America, in or out. Some wines need aging and/or Sarah Pierce partnered with a micro-oxidation, be it through the staves college friend to create Tiqo, a custom Mary made with Fugu Vodka (10% ABV) of a barrel or the pores of a cork.” cocktail of blanco tequila, coconut water, and a gin and tonic using their Old Other notable can-do wines ginger, turmeric and lime in a black matte Grove gin (6.2% ABV), seems a natural include two 500ml “tall boys” from aluminum bottle (SRP $4.99, ABV 6%). fit. Debuted in August 2015, the canned Field Recordings in Paso Robles, CA: “Spirits are doing well for a number of cocktails are available in four-packs, priced the “Fiction” red blend and Alloy reasons. And one of the things Bud Lite around $14.99 at retail. Just another sign Wine Works Grenache Rosé. And from does not understand is it’s not just the that aluminum, this wonder material of France, two “slim” (237ml, 8oz) cans of flavor, but that people are trying to avoid the 1960s—stigmatized by industrial beer Pampelonne, spritzers in Rosé Lime and the the carbs and the calories and the but recently reclaimed by craft brewers— Red Sangria (SRP $3.99, 6% ABV). And sugariness of malt beverages,” says Pierce. is helping to carve out future markets for Infinite Monkey Theorem sells their With distribution in New York and beverage alcohol today. n canned wines by the liter (as a four-pack Connecticut, Tiqo has gained a following of 250mls), only in Denver and Austin. among young consumers in beach towns like Montauk; Miami is their next market. ■ Spirited Novelty Wyn Ferrell, a partner at Mile While beer producers continue to offer High Spirits in Denver, chose to target new cocktail-inspired malt beverages in the classic Moscow Mule, with the a can, like Bud Lite with their Mixxtails introduction of Punching Mule, a in flavors of Hurricane, Long Island and combination of real vodka and ginger beer, Firewalker, spirits-based beverages are in a 12oz can. “Not everybody wants to aiming for the high ground, betting that drink beer, and this is a cocktail that can consumers will differentiate among their live in a beer world,” says Ferrell, noting cocktails with a distilled spirits base. that Punching Mule is comfortable being Gosling’s Rum is enjoying immense tossed among the crowd by hawkers at success with their own ginger beer cocktail, Denver Nuggets games. The brand also ❒ underwood wine the Dark ’n Stormy Ready-To-Drink in is actively pursuing those who an 8.4oz can, made with Black Seal choose to avoid gluten; “It Oregon’s Union Wine found fast success Usage was a bland world for them. Rum and ginger beer. Coupled occasions with their Underwood Pinot Noir in a 375ml with its diet counterpart, the for cans: Unless you wanted to can, launched in spring 2015 (SRP $24/ Dark ’n Skinny, these canned Picnics, train commutes, haul around 2-liter ginger four-pack), followed by Pinot Gris and concerts, camping, ale, you had few choices,” Rosé. According to Ryan Harms, owner and cocktails are on target to top 1 hiking, outdoor million case sales annually in festivals, travel… says Ferrell. winemaker of Union Wine Company, the 2016. “It has taken on a life of For San Diego’s craft familiar feel of a beer can is instrumental its own and is being enjoyed beer producer Ballast to his larger mission of making wine more Point (recently snapped all over. The convenience accessible: “You can’t easily sniff, or swirl up by Constellation), makes it wonderful for golf wine in a can. It forces you to just drink putting their distilled courses, beaches and boating. it and enjoy it without over thinking the spirits into canned But even above convenience activity.” says Harms. we find people appreciate cocktails, like a Bloody ON-/OFF- BALANCE SHIFTING? RETAILERS GAIN SHARE OVER ON-PREMISE IN U.S WINE, SPIRITS AND BEER MARKET

BY DAVID LINCOLN ROSS

fter years of losing share to adult beverage sales for 2015 to have tipped “On-premise on-premise bars, restaurants 51.6% off-premise, to 48.4% on-premise. and clubs, off-premise occasions that A merchants are collectively BRICK & MORTAR involve alcohol have making a remarkable sales and market = STILL BUILDING not rebounded to share comeback that shows no signs of What exactly is behind these strong off- slowing, according to recent data. premise market share gains in selling pre-recession levels.” Here are some numbers: From 2008- spirits, wine and beer? Surprisingly, — Donna Hood Crecco, Technomic 2014, on-premise spirits sales plummeted even in the depths of the recent U.S. 6.1 share points from 56.1% to 50% of recession—marked by massive lay-offs and total U.S. spirits volume sold, while the rising unemployment, declining income share of wine sold on-premise fell from for the middle class and many banks 47.8% to 42.2%. In the same seven-year leery of making small business loans—the and percentage gains. During this four-year period, on-premise beer sales fell from a total number of off-premise outlets where time frame, traditional liquor store num- 50% share to 44.7% of total U.S. beer spirits, wine and beer is sold increased by bers grew 1.2% in number to a total 43,673 sales, reports Beverage Information Group a robust 2.3% to 183,570 businesses from licensees, while notably grocery stores (BIG), Norwalk, CT. December 2010 through December 2014, focused on gourmet and natural products And taking a look at the trend as cur- according to Nielsen. (but also featured either beer, wine and/or rently as possible, Technomic, Inc., a Chi- With the exception of what Nielsen spirits, think Whole Foods, among others) cago-based research and data provider for categorizes as “mass chain – conventional,” blossomed by 7.2% to 1,615 licensed loca- the U.S. and global food, food service and an off-premise sales channel whose num- tions. Though impacting a smaller base, beverage industries, has just released their ber of outlets shrank 1.7% in this period, this growth spurt no doubt reflects Ameri- projections for 2015. They have pegged every other off-premise sales channel ex- can consumers’ growing interest in organic the total on- vs. off-premise share of total perienced some quite stunning numerical and other farm-to-table food and drink. Share of Sales

On-‐Premise 35% Category Share vs. of Oﬀ-‐Premise On-‐Premise 47% 48.4% Adult Beverage 51.6% Share of Total Sales Adult Beverage “Post-recession, we find that the share share continuing apace. With the U.S. primed to rebound. Then again, with 2015* Sales of on-premise occasions that include a economic upturn now in its seventh year, some financial gurus predicting another 2015* 19% call for alcohol have not rebounded to employment on the rise and gas prices recession is on the horizon, there could pre-recession levels, due to consumers’ still relatively low, one might justifiably be renewed pressure to stay home. So it’s interest in controlling their spending, as predict that on-premise share of spirits, anybody’s guess what the future holds, and Beer Wine Spirits well as the growth of at-home entertaining wine and beer has bottomed out and is the short answer is simply: Stay tuned. ■ and ‘pre-gaming’ and also their interest in On-‐Premise Oﬀ-‐Premise being responsible while out in restaurants and bars,” says Donna Hood Crecco, Frequency of adult beverage *Projec6on Associate Principal at Technomic. SHARE OF SALES Source: 2015 BarTAB Report, Technomic Inc. While the U.S. financial crisis © 2015consumption Technomic Inc. 2 beginning in 2008, with its attendant How often do you consume ___ away from home? (Once a month +) and severe economic downturn, explains % Overall in part slowing beverage alcohol sales at restaurants, bars and club as consumers 76% 86% pulled in discretionary spending outside Beer 83% 72% of the home, it does not explain the full 69% picture, according to John Beaudette, 59% President and CEO of MHW, Ltd., a nationally licensed importer, distributor 82% 84% and service provider for the wine, spirits Spirits 78% 67% and beer industries. 66% 48% BOUNCE BACK HINDERED? Beaudette says, “Traditionally, anytime 69% 84% disposable income goes down, dining Wine 74% 63% out drops. And since the last recession, 52% the middle class has not rebounded as 49% strongly. At the same time, you had FREQUENCY OF ADULT BEVERAGE 21–24 25–34 35–44 45–54 55+ off-premise chains and independents Base: 1,500 aged 21+ continuing to expand. Now, you see CONSUMPTION Source: 2015 BarTAB Report, Technomic Inc. © 2015 Technomic Inc. 3 groups like Starbucks and Burger King beginning to sell beer and wine, so the How often do you consume away from home? traditional 50/50 historical on/off split (Once a month +) in spirits, wine and beer sales should return in time. Overall, I am very bullish on the next five years.” But if forthcoming on-premise gains are going to be driven by chains, what will that mean for the classic dynamic of on- premise tastes leading off-premise trends? Perhaps a clearer delineation between cocktail-savvy bars and restaurants and more cut-and-dried chains will imbue mixologists with even more influence. Or, perhaps the consumers who are increasingly turning to brick-and-mortar retailers will continue to count on these merchants for advice—turning them into America’s leading taste-makers for the foreseeable future. Of course, the balance of influence will depend in part on the off-premise market category focus

With strength measured in dashes, bitters have always been a potent weapon for mixologists. Now, with an explosion of increasingly exotic types, the category is ripe for off-premise.

lar with them are the single flavor bitters: BITTERS make for chocolate, peach, lime, lavender.” But single-flavor bitters are just one sweet sales kind, and it’s important to hit multiple categories, because the celery bitters that shelf-friendly and packed with flavor, bitters are perfect for a Bloody Mary might not continue to pique interest on- and off-premise be everyone’s fancy in a Rob Roy. “There are very few bitters that are By W. Blake Gray good for many kinds of drinks,” Berg says. He defines the main groups as: aromatic; citrus (orange is essential; grapefruit is also he bottles don’t take up much rubbing your palms together and sniffing worthwhile); fruit (don’t go without peach); shelf space, stay good for years, the aroma. To taste, put a couple drops on vegetable (e.g., celery and cucumber); and and draw customers to your the back of your hand. Just as you would mixes (Creole is their most popular). Tstore. For wine and spirits with wine, taste the simpler bitters first, The last category, mixed flavor bitters, shops, bitters are the dream product. and if there’s something spicy, taste it last. is the newest, and has of some of the most Five years ago, most stores only bewildering options—but also some of needed one type of bitters, and there The Bitter Appeal the most popular. Bryant says Bittercube’s were only a few to choose from. “When I Several types of customers are drawn in by best-selling flavor is Cherry Bark Vanilla, started making bitters in 2006, you only bitters, says Doug Charles, owner of Com- which goes well with whiskey drinks. Their had Angostura [widely] available,” said pass Wines in the Seattle suburbs. Bartend- Corazón is flavored with coffee and five Stephan Berg, owner of The Bitter Truth. ers look for obscure types they haven’t seen types of chiles. “Occasionally you could find Peychaud’s, before. Home cocktail enthusiasts try to fill Bitters can be made with white whiskey, which was already owned by Buffalo Trace. out their shelf of essential flavors. And in- neutral grain spirits or overproof rum, and Sometimes you could find Fee Bros.” creasingly, people use them to flavor non-al- that might affect the affinity a type of bitters Now, there’s a bewildering array of coholic beverages, most notably soda water, has for different drinks—another reason to brands and types. Charles says: “The ones that are most popu- carry a wider selection. Fee Bros. bitters are “We have a couple dozen different unusual in that they have a glycerine base, bitters on the shelves right now,” says Jesse which means they might not be as long- Salazar, wine director for Union Square The bitters display at Compass Wines in suburban Seattle shows how 12 SKUs can easily take up less lived, but on the other hand the company Wine & Spirits in New York. “They don’t then two feet of shelf space. has been making them for 150 years. take up a lot of floor space. It’s easy to just In addition to being a producer of try it and carry more of the ones that sell.” bitters, Berg is a collector, and says, “As That said, you might as well taste long as you keep the cap closed, those them. Ashley Bryant of Milwaukee’s bitters will stay for a very long time—20, Bittercube recommends first putting a 30, 40 years. I still have bitters from the few drops in the palm of one hand, then 1900s. And they’re still good.” n

new P products

1 2 3 4 5 6

1. Caña Brava 7-Year-Old 2. Kahlúa Salted Caramel 3. Terre BrÛlée ‘Reserva Añeja’ Rum Kahlúa Salted Caramel, a limited edition, Chenin Blanc The 86 Co. has released their first aged spirit: deliciously balances salty and sweet notes Cape Classics has linked the French and Caña Brava 7-Year-Old Reserva Añeja Rum. of salted caramel with the classic taste of South African flanks of their portfolio, launching The 7YO begins with Panama rums handpicked Kahlúa. The blend of rum and coffee liqueur Terre Brûlée, a Chenin Blanc hailing from the by Master Distiller “Don Pancho” Fernandez, is best enjoyed over ice or in a variety of hot Swartland region made in partnership with which then spend seven more years in used or cold cocktails. Salted Caramel joins such Loire Valley artisan Vincent Carême. Carême bourbon casks. With a clean, dry finish and other successful Kahlúa flavor extensions as makes several different styles of the variety higher than normal ABV (90 proof), this rum Hazelnut, Mocha, Pumpkin Spice, Cinnamon at his own winery in Vouvray. The 2014 Terre has body and flavor suitable for mixing with Spice, Peppermint Mocha and more. 40 proof. Brûlée is a decadent Chenin for any occasion, cocktails. The 7YO joins Caña Brava 3-Year- offering notes of honeysuckle and citrus Old Rum, Fords Gin, Aylesbury Duck Vodka balanced by a bright, seamless acidity. and Tequila Cabeza in The 86 Co.’s signature ergonomic bottle.

SRP: $44.99 SRP: $17.99 SRP: $14.99 the86co.com kahlua.com capeclassics.com

4. Egan’s Single Malt 5. Brady Vineyard 2015 6. Macchu Pisco Irish Whiskey Sauvignon Blanc ‘La Diablada’ Italia Pisco Over 116 years of operation, P&H Egan was Just far enough inland from the Pacific Ocean & Moscatel Pisco one of Ireland’s foremost merchant houses, a to build heat daily and still enjoy the cooling New from Macchu Pisco: two varietal range of commercial endeavours that included of nighttime maritime breezes, grapes for the Peruvian Pisco expressions made in the malting, brewing and bottling. Maurice and Brady Vineyard Sauvignon Blanc enjoy a long “puro aromatico” style, highlighting a single Jonathan Egan (fifth and sixth generation) and summer of ripening and are harvested when grape. Both are 80 proof and rested for one industry expert John Ralph are revitalizing the fruit flavors peak. This bright, medium-bodied and a half to two years; ideal straight and in family’s whisky legacy. Egan’s 10 Year Old wine has aromas of green apple and guava cocktails. La Diablada Italia has a nose of Single Malt Irish Whiskey, distilled in copper and subtle notes of lime zest. Enjoy alone or apple, grape, vanilla and peach, with black pot stills and aged 10 years in oak, is non-chill with fresh fruits, mild cheeses, fish and subtle pepper, butter cookie and ancho chile on the filtered, allowing more cask character to be shellfish dishes. Marketed by Bronco Wine palate. La Diablada Moscatel shows aromas retained. Available in IL, MA, NY and CA. Company. of roses, honey and ginger, with raisins, currants and dark chocolate on the palate.

SRP: $49.99 SRP: $19.99 SRP: $31.99 eganswhiskey.com broncowine.com macchupisco.com 7 8 9 10 11 12

7. Clos de L’Oratoire 8. Nomad Outland Whisky 9. Roscato Pinot Grigio Des Papes ROUGE 2012 González Byass, a leading Spanish wine and Palm Bay International keeps adding to their Châteauneuf-du-Pape spirits producer, has flipped the script on Roscato line of sweet wines from Northern Displaying its heritage proudly—via a label Scotch. Their new Nomad Outland Whisky is a Italy, with a Pinot Grigio joining the popular unchanged since its creation in 1928—Clos traditional Scottish malt blend produced from Rosso Dolce, Bianco Dolce and Rosé Dolce. de l’Oratoire Rouge (80% Grenache, 8% Syrah, whiskies between five and eight years old which Lush and tropical, Roscato Pinot Grigio has 7% Mourvèdre, 5% Cinsault) displays classic are left to mature in Sherry butts in Scotland for a moderate alcohol content of 12% and a Châteauneuf-du-Pape character. Aromatic notes three years. But then, the whisky is brought to lightly sweet taste balanced by vibrant acidity of black pepper and licorice lead into a palate Spain to be aged in the San Fernando cellars of and a crisp finish. Excellent as an aperitif, it of strawberry, cherry and black currant, held González Byass for a minimum of 12 months in also works as a companion to dishes such as together with fine tannins and enhanced by the barrels that had contained lush Pedro Ximénez creamy pastas, salmon and smoked foods. unique local herbes de la garrigue. Enjoy with Sherry. 82.6 proof. beef, spicy dishes and flavorful cheeses. Wine Spectator 90 points. Available in three sizes.

$59.99/750ml | $31.99/375ml | $119.99/1.5L SRP: $44.99 SRP: $11.99 broncowine.com gonzalezbyass.com palmbay.com

10. Tequila Herradura 11. Collingwood 12. Taken Wine Co. ‘Available’ Coleccion de la Casa Canadian Whisky Trinchero Family Estates is extending their Tequila Herradura has released the fourth Aiming to upgrade functionality, sustainability Millennial-centric Taken Wine Company line, Coleccion de la Casa: “Reserva 2015 – Directo and overall appeal, Collingwood Blended which plays on catchwords for relationship de Alambique.” Starting with 100% blue Canadian Whisky has a new package, with a status on social media. Following the flagship agave, this small batch tequila is fermented screwcap. The extra black cap from previous “Taken” red blend and several wines under with natural yeast—a process unique in the packaging has been removed; the new front the “Complicated” label, “Available” comes industry—and bottled direct from the still at 110 and back labels focus on the brand name in two types. Available 2013 Red Blend (50% proof. The fresh, crystal-clear tequila features and the premium nature of the whisky. Made Sangiovese, 25% Cabernet Sauvignon, 25% notes of sweet agave, green pepper, citrus at Canada’s longest continuously operated Merlot) is lush and fruit-forward, with a classic and herbs and spice. As with the other three distillery, Collingwood is uniquely finished with Italian table wine character. Available 2014 Coleccion editions, Maria Teresa Lara, one of an extra step of resting with heavily toasted Pinot Grigio is made entirely with fruit from the only female Master Distillers in Mexico was Maplewood staves. 80 proof. Puglia, yielding a richer style of the variety. the force behind Directo de Alambique.

SRP: $89.99 SRP: $28.99 SRP: $13 herradura.com collingwoodwhisky.com takenwine.com

BAR TALK

PAN-ASIAN IN THE HEARTLAND

JEFF SPEAR, GENERAL MANAGER, SUJEO, MADISON, WISCONSIN

BY ALIA AKKAM

hef Tory Miller’s restaurant “Asian cocktails also be challenging. One of my favorite empire in Madison, Wisconsin, Southeast Asian dishes is Tom Kha Gai includes the Pan-Asian hotspot get mentally soup. Constructing a like-minded cocktail C Sujeo. Here, General Manager pigeonholed, but hasn’t been easy. Jeff Spear helms the bar, turning out some ingredients cocktails like the Koreander Old Fashioned, BMG: Are you met with skepticism Tongue Thai’d and Get a Job Yo Lazy Plum. are so much fun to when attempting to turn guests onto your modern drinks? use with bourbon BEVERAGE MEDIA GROUP: What and gin.” JS: I’ve had people tell me they want to is the biggest misconception about try everything on the menu and others Asian-inspired drinks? tell me that all of them sounded terrible. To limit that second group of customers, JEFF SPEAR: That they need to have I like to root most of our drinks in a base of sake or soju. Asian cocktails have been times when he’s tried cocktails something accessible. For example, when get mentally pigeonholed, but there are or picked up a menu and told me that it’s I speak about the Shipwrecked, I call it ingredients like lemongrass, kaffir lime, just not doing it for him. He knows what a play on a coconut-rum-lime cocktail— Thai chile and galangal that are so much a Sujeo cocktail should be, and luckily which it definitely is—but I don’t fun to use with bourbon and gin. we’ve managed to put together a whole mention the bitters or galangal because I list of them. don’t want to scare anyone away. When BMG: How big an impact does people do ask about the galangal, I call Chef Miller’s cooking have on your BMG: Do you aim for your cocktails it a ginger-like root with floral notes and cocktail list? to pair with the food? not as much spice as ginger. Finding that perfect balance between giving the guest JS: He always brings energy that inspires JS: I do. It can be a pretty fluid transition something new and familiar at the same you to look for the next new thing. For between taking flavors from the kitchen time is something I always shoot for. instance, he came in one day with a and crafting them into cocktails. Our pound of prickly ash [shrub] and we ran Tongue Thai’d, is an excellent example. BMG: What is most important to you a drink special with that for about two Essentially it’s a spicy mango margarita, in your exchanges with guests? weeks. Nine times out of ten when I but the inspiration came from a mango speak with him about the menu he gives and shrimp curry we had on our menu. JS: What I want to do when a guest sits me either an idea or an ingredient to run It was spiced with Thai chiles, so to get down is give them a cocktail that they with. It keeps the program fresh and our that similar flavor we infused our tequila enjoy. I’ll happily sling Rum and Cokes if bartenders on their toes. with the peppers, and then built a fairly it’s what makes them happy. I want people I think I’ve been lucky walking that standard margarita with the addition of to drink what they want to and come line. He told me once he would rather I a fresh mango purée we were using to back. Always err on the side of hospitality. ask for forgiveness than permission. There make a soft-serve ice cream. But it can That’s a mantra here. n W wine buzz

CROFT: AN OLD PORT HOUSE UP TO NEW TRICKS Croft, the oldest continuously active Port house, is releasing their fi rst Reserve Tawny Port in the U.S. Residing between two established styles—Fine The slice of Stellenbosch that is now the Vergelegen estate was once home to Tawny (aged 3-5 years) and 10-year-old Tawny— half a million vine stocks, not to mention fruit orchards and orange groves plus the Reserve is typically aged for seven years, 1,000 cattle and 1,800 sheep. providing the depth that aged Tawny is known for, coupled with a smooth character that makes it easy to drink and pair. Croft Reserve Tawny Port has a nose of red fruit, caramel, raisins, nuts and VERGELEGEN: SHARP WINES AT cloves; spices, butterscotch and strawberry jam SOUTH AFRICA’S LEADING EDGE join in on the smooth and round palate, leading If wine’s “Old World” is Europe, and its “New World” is considered into an elegant fi nish. Pairs well with dried fruit, the United States, South America and the Antipodes, where does nuts, fi gs, caramel and crème brûlée. South Africa fi t? It is becoming refreshingly evident that South Africa SRP $19.99; 20% ABV. kobrand.com is successfully bridging both worlds. There is a genuine reverence for terroir; yet winegrowers also are eager to tinker—to produce wines that are generously expressive. The modern South Africa wine culture is being led by some long-established wineries. We recently had the chance to sample some current releases of Vergelegen, an estate whose history predates our country. When Willem Adriaan succeeded his father as governor of the Cape in 1700, he started farming the slopes of the Hottentots range; it took three days by ox-wagon to reach the farm; hence its name “Vergelegen,” meaning “situated far away.” Today, it’s all about the vines and wines, of course, with Vergelegen owned and operated by Anglo American PLC, one of the world’s largest global mining groups who developed it into a thoroughly modernized wine estate. Of special note, the Sauvignon Blanc (SRP $18.99), made with BANNED IN no skin contact and a splash of Semillon, emphasizes freshness ALABAMA! and tart varietal SB character but without the aggressive edge often found in New Zealand examples. And the two fl agship “GVB” blends LOOK WHO’S RIDING BACK (GVB stands for “Grown, INTO TOWN: CYCLES GLADIATOR Vinted, Bottled”): the After stints at California retailer BevMo and supplier Purple Wine Co., 2011 Red (75% Cabernet Dennis Carroll set out to start his own portfolio, Wine Hooligans, with Sauvignon, 20% Merlot, both new and existing brands. Broadside, a $15 Cabernet from Paso 5% Cabernet Franc; Robles, has already proven to be a hit. But their brand with the biggest SRP $48.99) is ripe and upside is arguably Cycles Gladiator. complex with excellent Wine Hooligans acquired it from Hahn Family Wines in 2014 fruit-tannin-oak balance; when it bottomed out at 100,000 cases. They quickly scaled back the White (56% Semillon, the SKUs to fi ve varietals; nixed the idea of creating a new red blend; 44% Sauvignon Blanc) and upgraded the entire line to a Central Coast AVA. Perhaps most is whole-bunch pressed important of all, they brought back its original labeling—infamous and then fermented and for getting banned in Alabama—and winemaker, Adam LaZarre. The matured in new French

2014s (except for Merlot), entering the pipeline in January, represent oak for 10 months, PHOTOGRAPH COURTESY OF VERGELEGEN VINEYARDS Adam LaZarre’s ﬁ rst complete vintage. The SRP has ticked upward yielding a round, lush, to $10.99, but the wine still represents great value for Central Coast full-bodied wine. varietal wine. winehooligans.com blackhawkimports.com

January 2016 CONNECTICUT BEVERAGE JOURNAL 59 VINEYARD VIEW

Hopkins Vineyard

Connecticut wine and sell it in our Wine Bar, and Wine boasts a number of awards, including wines online (subject to state-specific restrictions) [supported] the Alcohol and Tobacco Tax a Double Gold Medal at the 2015 Tasters and at many of the larger liquor stores in the state; Landmark and Trade Bureau’s approval of the Western Guild International Wine Competition, many restaurants in Connecticut also serve their Connecticut Highlands appellation, which Double Gold Medal and Best Connecticut wines. Guests also enjoy the Wine Bar – located Oldest Continuously applies to a few Connecticut vineyards, Wine at the 2015 Big E Wine Competition, in the barn’s original hayloft – to have a glass Operating Winery including Hopkins.” Gold Medal at the 2015 Finger Lakes of wine, sample some chutneys, olives and local Has a Rich and Bill, the original vintner and grape grower, International Wine Competition, and First cheeses, and peruse the gift shop. took winemaking courses at Cornell Place at the Connecticut Specialty Food Given Criollo’s passion for family and land, the Storied History University and the University of California, Product Awards. odds are good that the property will remain in the Davis. The vineyard’s current vintner, Jim This year’s very dry growing season resulted family. Her grown children, Alessandro, Paloma, BY NANCY KIRSCH Baker, has worked with, and learned from, in “a lower yield but higher quality; the Staecy, Jorge and Anju, all love helping at the the family for 23 years, said Criollo. grapes were so nice and juicy,” said Criollo, winery, said Criollo. “My goal is to get more family Thirty acres of the property is devoted to who knows of no other Connecticut members involved,” said Criollo. “Staecy is having Two hundred twenty-eight years: That’s grapes. “Great wines begin in the vineyard,” winery on an inland lake, which provides her second child any day now, so maybe we’ll have how long the Hopkins family has owned said Criollo, who has worked for Hopkins a temperature-moderating factor that grandchildren to help out, too.” ■ the 100-acre property that is home to Vineyard for 20 years, the last 10 as helps ward off early frosts. Although Hopkins Vineyard, LLC. Located on the Photos provided by Hopkins Vineyard. Additional photos president. “By growing [grapes] ourselves, the vineyard’s annual grape yield varies, by Laurie Buick, Stephen Ciuccoli and Rachel Olivera. scenic shores of Lake Waramaug, the we have a better chance of accomplishing Hopkins Vineyard produces some 5,000 Vineyard View will be published quarterly as part of property is a National Bicentennial farm our continuing local focus. Contact what we want.” Most of their 15 wines, made to 6,000 cases of wine each year. Of the 17 and has Connecticut’s oldest continuously [email protected] to be featured. with estate-grown grapes, bear the Western people employed during peak season, about owned winery. Connecticut Highlands appellation. Their half work year-round. Grapes are harvested “There’s a real sense of obligation and fruit wines are made from apples and by a mechanical harvester and handpicking, purpose,” said Hilary Hopkins Criollo, peaches from a local orchard, and Sachem’s given the vineyard’s expansive size. president of Hopkins Vineyard. “It’s quite Picnic, a semi-sweet red, is made from New Hopkins Vineyard hosts tours and special an accomplishment. So few farms are able York grapes. Hopkins also sells grapes to events, including painting classes and a fall to … stay within the family; I’m pretty proud other Connecticut wineries. festival. The majority of their wine is sold of it.” Hopkins Vineyard’s 2013 Estate Bottled Ice onsite, though individuals can purchase More than 30 years ago, the property served as a dairy farm, where Criollo’s parents, Bill and Judith Hopkins, milked 200 head of cattle. Concerns about lake pollution from animal waste and flat dairy profits motivated the Hopkins to transition to winemaking. “My parents were pioneers starting this business. They supported the Connecticut Farm Winery Act in 1978, which allowed us to grow grapes, make

60 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access VINEYARD VIEW

Hopkins Vineyard

Connecticut wine and sell it in our Wine Bar, and Wine boasts a number of awards, including wines online (subject to state-specific restrictions) [supported] the Alcohol and Tobacco Tax a Double Gold Medal at the 2015 Tasters and at many of the larger liquor stores in the state; Landmark and Trade Bureau’s approval of the Western Guild International Wine Competition, many restaurants in Connecticut also serve their Connecticut Highlands appellation, which Double Gold Medal and Best Connecticut wines. Guests also enjoy the Wine Bar – located Oldest Continuously applies to a few Connecticut vineyards, Wine at the 2015 Big E Wine Competition, in the barn’s original hayloft – to have a glass Operating Winery including Hopkins.” Gold Medal at the 2015 Finger Lakes of wine, sample some chutneys, olives and local Has a Rich and Bill, the original vintner and grape grower, International Wine Competition, and First cheeses, and peruse the gift shop. took winemaking courses at Cornell Place at the Connecticut Specialty Food Given Criollo’s passion for family and land, the Storied History University and the University of California, Product Awards. odds are good that the property will remain in the Davis. The vineyard’s current vintner, Jim This year’s very dry growing season resulted family. Her grown children, Alessandro, Paloma, BY NANCY KIRSCH Baker, has worked with, and learned from, in “a lower yield but higher quality; the Staecy, Jorge and Anju, all love helping at the the family for 23 years, said Criollo. grapes were so nice and juicy,” said Criollo, winery, said Criollo. “My goal is to get more family Thirty acres of the property is devoted to who knows of no other Connecticut members involved,” said Criollo. “Staecy is having Two hundred twenty-eight years: That’s grapes. “Great wines begin in the vineyard,” winery on an inland lake, which provides her second child any day now, so maybe we’ll have Judith and Bill Hopkins with Hillary Hopkins Criollo. how long the Hopkins family has owned said Criollo, who has worked for Hopkins a temperature-moderating factor that grandchildren to help out, too.” ■ the 100-acre property that is home to Vineyard for 20 years, the last 10 as helps ward off early frosts. Although HOPKINS VINEYARD Hopkins Vineyard, LLC. Located on the Photos provided by Hopkins Vineyard. Additional photos president. “By growing [grapes] ourselves, the vineyard’s annual grape yield varies, by Laurie Buick, Stephen Ciuccoli and Rachel Olivera. 25 HOPKINS ROAD scenic shores of Lake Waramaug, the we have a better chance of accomplishing Hopkins Vineyard produces some 5,000 Vineyard View will be published quarterly as part of WARREN, CONNECTICUT property is a National Bicentennial farm our continuing local focus. Contact what we want.” Most of their 15 wines, made to 6,000 cases of wine each year. Of the 17 and has Connecticut’s oldest continuously [email protected] to be featured. with estate-grown grapes, bear the Western people employed during peak season, about owned winery. Connecticut Highlands appellation. Their half work year-round. Grapes are harvested “There’s a real sense of obligation and fruit wines are made from apples and by a mechanical harvester and handpicking, purpose,” said Hilary Hopkins Criollo, peaches from a local orchard, and Sachem’s given the vineyard’s expansive size. president of Hopkins Vineyard. “It’s quite Picnic, a semi-sweet red, is made from New Hopkins Vineyard hosts tours and special an accomplishment. So few farms are able York grapes. Hopkins also sells grapes to events, including painting classes and a fall to … stay within the family; I’m pretty proud other Connecticut wineries. festival. The majority of their wine is sold of it.” Hopkins Vineyard’s 2013 Estate Bottled Ice onsite, though individuals can purchase More than 30 years ago, the property served as a dairy farm, where Criollo’s parents, Bill and Judith Hopkins, milked 200 head of cattle. Concerns about lake pollution from animal waste and flat dairy profits motivated the Hopkins to transition to winemaking. “My parents were pioneers starting this business. They supported the Connecticut Farm Winery Act in 1978, which allowed us to grow grapes, make

January 2016 CONNECTICUT BEVERAGE JOURNAL 61 Prowein 2016

ProWein 2016 March 13th-15th it all starts at Prowein

every March in DüsselDorf, GerMany, the wine inDustry kicks into Gear at Prowein, the Global staGe for a vibrant Global inDustry

By w. r. Tish

anuary begins the calendar year, of ProWein. Scope is another; ProWein With 6,000 exhibitors from 50+ countries, all major wine nations and regions are represented but for the global wine trade, is truly global, with 6,000 exhibitors at ProWein—the “classics” from europe and the 2016 does not really get started from 50+ countries, 82% from outside New World as well as the more “exotic” such as Bolivia and armenia. there are also more than until mid-March, when ProWein Germany. Also vital: focus. ProWein 400 spirits exhibitors from 30 countries. Jonce again turns Düsseldorf into the is exclusively for the trade; being in center of the wine universe. Since business-friendly Düsseldorf rather its inception in 1994, the number of than in a wine region (à la Vinexpo ProWein exhibitors has grown 15 times; and Vinitaly) keeps the focus squarely Positive Plateau its number of visitors 30 times; and the on business. Last year, ProWein turned an important occupied space 18 times. This year, trade Not to be discounted: efficiency. And corner when the Messe Düsseldorf visitors will again top 50,000. from the city’s business-friendly city fairgrounds—essentially a campus of The cusp-of-spring timing is ideal for services to the modern, modular facility connected halls—shifted ProWein from presenting new (northern hemisphere) and the custom app that enables planning Halls 1-7 to Halls 9-17, in response to both exhibitors requiring more space vintages, of course, but even more for the show weeks in advance, as huge To Another Great Year importantly, it has made ProWein a as ProWein has become, it remains and from wine and spirits producers formidable launchpad for new products, eminently manageable in its annual who had been waitlisted. “Thanks to packages and brands. “ProWein is a three-day run. the new hall layout, we increased our 13.-15.03.2016 exhibition space by a gigantic 20%. And International Trade Fair for Wines and Spirits platform for novelties in every respect,” Düsseldorf, Germany so we’ve now reached around 6,000 www.prowein.com says Michael Degen, Executive Director Germany Michael Degen, Director, exhibitors,” notes Michael Degen. “I France at Messe Düsseldorf and Director of ProWein 2016 Italy think we’ve come to a point that Spain ProWein. He adds, “The early timing also Overseas needs to be consolidated in the sense Portugal has clear advantages for many export- Europe of an organic growth before we go any Austria focused companies from other continents. Greece further. This is why, at the moment, it’s Spirits Getting together at such an early stage Tasting Zone in the year means that decisions can be all the more important for us to attract ProWein Forum made which will impact the conceptual new visitors.” direction within the same year.” With the halls filled but fluid, and Messe Düsseldorf GmbH P.O. Box 10 10 06 _ 40001 Düsseldorf _ Germany post-show satisfaction impeccably high Tel. +49 (0)2 11/45 60-01 _ Fax +49 (0)2 11/45 60-6 68 Getting a jump on the other major www.messe-duesseldorf.de

wine trade shows is but one advantage among exhibitors and visitors alike, the Photogra P hy courtesy of Messe D Ü sselD orf

62 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access Prowein 2016

ProWein 2016 March 13th-15th it all starts at Prowein over 300 tastings, seminars and workshops take right at the top, not only regarding the place either in the ProWein forum or directly at the exhibitors’ stands. ProWein 2015 saw the ﬁ rst quantity but also because of the quality. every March in DüsselDorf, GerMany, the wine inDustry kicks into edition of a new special exhibition under the title U.S. consumers have a very outstanding of “same but Different,” presenting innovative Gear at Prowein, the Global staGe for a vibrant Global inDustry ideas for wine production and marketing; that knowledge of wine and appreciate show-within-a-show will return in 2016. fi ne wines. So here’s my message to all In addition to exhibitors’ tastings, the ancillary By w. r. Tish buyers from the States: Don’t miss the program includes numerous tasting zones designed for self-guided analysis and offer varied opportunities that are offered by ProWein. themes. other tasting opportunities include the show has reached a plateau of sorts. It Nowhere else will you see such a complete champagne lounge and winners of the Mundus Vini competition. In the spirits segment, this anuary begins the calendar year, of ProWein. Scope is another; ProWein With 6,000 exhibitors from 50+ countries, all and comprehensive overview of the major wine nations and regions are represented has become the international stage that year’s theme at the fIZZZ lounge is “shim” but for the global wine trade, is truly global, with 6,000 exhibitors at ProWein—the “classics” from europe and the a now-global wine industry needs and current range of fi ne wines from all over (low-alcohol) cocktails. 2016 does not really get started from 50+ countries, 82% from outside New World as well as the more “exotic” such as the world.” Bolivia and armenia. there are also more than deserves. Which is all the more reason until mid-March, when ProWein Germany. Also vital: focus. ProWein 400 spirits exhibitors from 30 countries. that savvy Americans are scoping out A new feature at ProWein 2016: for Jonce again turns Düsseldorf into the is exclusively for the trade; being in ProWein, despite our country’s unique U.S. importers and wholesalers com- And most of them will likely be back: center of the wine universe. Since business-friendly Düsseldorf rather three-tier system. ing to the show, ProWein and Wine 97% of ProWein 2015 visitors indicated its inception in 1994, the number of than in a wine region (à la Vinexpo ProWein’s organizers understand how Enthusiast have built “Route USA.” that they were satisfi ed with the show, Positive Plateau ProWein exhibitors has grown 15 times; and Vinitaly) keeps the focus squarely the U.S. market differs. “Admittedly, most The Route will guide visitors from the and well over half already planned their Last year, ProWein turned an important its number of visitors 30 times; and the on business. trade markets for wine are a lot simpler U.S to those producers who seek to visit for ProWein 2016 before they left corner when the Messe Düsseldorf occupied space 18 times. This year, trade Not to be discounted: efficiency. And than those in the 50 U.S. states,” notes meet them. Producers will have special Düsseldorf. ■ fairgrounds—essentially a campus of visitors will again top 50,000. from the city’s business-friendly city Degen. “Yet where wine consumption Route USA signage on their booth in- connected halls—shifted ProWein from The cusp-of-spring timing is ideal for services to the modern, modular facility is concerned, the U.S. is currently dicating their interest in fi nding im- presenting new (northern hemisphere) and the custom app that enables planning Halls 1-7 to Halls 9-17, in response to porting and distribution partners in the both exhibitors requiring more space vintages, of course, but even more for the show weeks in advance, as huge To Another Great Year United States. and from wine and spirits producers Prowein 2016 importantly, it has made ProWein a as ProWein has become, it remains Who attends ProWein? International th th who had been waitlisted. “Thanks to March 13 -15 in formidable launchpad for new products, eminently manageable in its annual wholesale and retail wine professionals DüsselDorf, GerMany packages and brands. “ProWein is a three-day run. the new hall layout, we increased our 13.-15.03.2016 make up the largest group of visitors, exhibition space by a gigantic 20%. And International Trade Fair for Wines and Spirits platform for novelties in every respect,” Düsseldorf, Germany followed by experts from the restaurant so we’ve now reached around 6,000 www.prowein.com says Michael Degen, Executive Director Germany and hotel industry. And what are they ■ For general information, Michael Degen, Director, exhibitors,” notes Michael Degen. “I France at Messe Düsseldorf and Director of ProWein 2016 Italy looking for? The top aim, according to visit prowein.com or mdna.com. think we’ve come to a point that Spain ProWein. He adds, “The early timing also Overseas exit surveys, was meeting with existing needs to be consolidated in the sense Portugal ■ For details regarding tickets or exhibiting, has clear advantages for many export- Europe suppliers and business partners, followed of an organic growth before we go any Austria contact Messe Düsseldorf North focused companies from other continents. Greece closely by tracking innovation/trends and further. This is why, at the moment, it’s Spirits America: (312) 781-5180; Fax (312) Getting together at such an early stage Tasting Zone identifying new suppliers and partners. in the year means that decisions can be all the more important for us to attract ProWein Forum Clearly, ProWein delivered, and not 781-5188; email: [email protected] new visitors.” made which will impact the conceptual just for Europeans: more than three- ■ For hotel and travel information, contact With the halls filled but fluid, and direction within the same year.” The Messe Düsseldorf fairgrounds, designed quarters of the 2015 North American TTI Travel: (866) 674-3476; email: Messe Düsseldorf GmbH expressly to house trade P.O.shows, Box 10 10 06 _ 40001 Düsseldorf is _ Germanylike post-show satisfaction impeccably high Tel. +49 (0)2 11/45 60-01 _ Fax +49 (0)2 11/45 60-6 68 Getting a jump on the other major a huge campus. ProWein exhibitorswww.messe-duesseldorf.de are visitors stated they did indeed fi nd [email protected]; traveltradeint.com PhotograPhy courtesy of Messe D Ü sselDorf wine trade shows is but one advantage among exhibitors and visitors alike, the Photogra P hy courtesy of Messe D Ü ssel D orf grouped sensibly by country of origin, in nine new suppliers. connected but distinct “halls” that are easy to navigate, with great ventilation and signage.

January 2016 CONNECTICUT BEVERAGE JOURNAL 63 30,000 WINE coNsumErs Each yEar DrINK rED WINE

by the N numbers

there are presently about bottles 38 of scotch million are regULar wine drinkers exported 93 every in the U.s. or about 40% of the adult population, second says London-based research firmw ine intelligence; and that figure is expected to grow to £109m, or 44% of all adults, by 2025. the firm’s recent report accounts for a and money-driven,” and less adventur- transition from today’s “Millennials” to ous than Millennials, some 57% of next- “next-generation” or “next-gen” con- gens are keen to learn more about wine Whisky is at the forefront of sumers, born in or after 1995. while they when they’re old enough to drink it, the Britain’s food and drink revolution, are likely to be “more entrepreneurial report adds. helping to drive the UK’s global reputation for world-beating quality and authenticity. It is the powerhouse s crewcap behind our £100 billion food and drink industry and is a global export spoilage success with 38 bottles leaving our shores every second. Over the next five years, or is it we want to unleash the potential of 8.2%?! 0.06% Britain’s finest food and drink producers A recent article in an Australian trade by boosting exports, securing investment publication based on a Master of Wine and flying the flag for British produce dissertation by Alison Eisermann- both at home and abroad. Ctercteko (now an MW) has caused quite a stir. Based on a sample of more than 11,000 bottles surveyed at 22 retail outlets (most —Elizabeth Truss, UK Secretary of State for in Sydney), Eisermann-Ctercteko found 10,000 Environment, Food, and Rural Affairs, upon the opening physical damage in 26% of screwcapped new grape varieties of a new office for the Scotch Whisky Association wines; and 8.2% of screwcapped wines = 1000 grapE varIEtIEs were damaged enough for changes to show

in both coloring and SO2 levels. However, wine journalist Jamie Randall Grahm of Bonny Doon Vineyard announced plans to breed at the 400-acre Goode, after re-examining her method- Popelouchum Estate in in San Benito County, CA, since a Kickstarter campaign ology and standards for “damage,” came raised $165,000 last August. up with a figure of0.06% spoilage, which “I want to plant a uniquely heterodox vineyard—each vine genetically distinctive only resulted from the most severe dam- from the others—in the hopes of revealing a new Grand Cru in the New World,” said age. The takeaway for wine-sellers: beware Grahm. “Perhaps by growing so many variants in a given place, we may well find indi- of egregiously dented/punctured screwtops. viduals that are brilliant for this particular site. Or that may truly be distinctive on their (For more details, visit wineanorak.com.) own and would have application elsewhere in the world.”

64 CONNECTICUT BEVERAGE JOURNAL January 2016 See www.thebeveragejournal.com for online product access 30,000 WINE coNsumErs Each yEar DrINK rED WINE by the POS SYSTEMS talkintech N numbers Beverage Media has built integration to the following POS systems to varying degrees. The codes with each vendor correspond with the integration website vs. app points noted below: What Do Customers Want From

AIM ➊ ➍ ➎ ➏ a Digital shopping experienCe? ATLANTIC SYSTEMS, INC. ➊ ➋ ➌ By ian griffith (ASI - SPIRITS 2000) ➍ ➎ ➏ BIZTRACKER/INFINITY ➊ or retailers who have found of choice, and 58% of this group has CAM COMMERCE (RETAILSTAR) ➊ some success with online sales, a purchased a product from a phone. state of the art eCommerce web- While a PC is still the easiest place there are presently about CASH REGISTER EXPRESS ➊ ➍ (PC - AMERICA) F bottles site may no longer feel sufficient to keep for a consumer to make a purchase, a CATAPULT ➊ up with shopping trends. Customers are growing share of your customers will of scotch CELLAR TRACKER POS ➊ increasingly looking to engage your store find it convenient to order using an 38 COMCASH ➊ ➍ ➎ ➏ on a mobile platform, and while opti- app. however, the decision to build are million COMPUTER PERFECT mizing your website for mobile will sat- a mobile app needs to go beyond pro- ➊ regULar wine drinkers exported (LIGHTNING POS) isfy most customers, there will be some viding another channel for collecting every COUNTERPOINT ➊ who insist that their needs can only be sales. an app needs to take advantage 93 CREATIVE INFORMATION met by a mobile app. But building a cus- of native functionality on the phone in the U.s. or about ➊ ➍ ➏ 40% of the adult population, second SYSTEM tomized app can be expensive and the to simplify tasks for your customers. says London-based research firmw ine intelligence; and that figure is expected to grow to INFINITY POS/BIZTRACKER ➊ business model is often unclear. Some prominent wine stores have set £109m, or 44% of all adults, by 2025. INNOVATIVE COMPUTER ➊ ➋ ➌ in little more than 10 years, smart- up apps to provide food and wine rec- SOLUTIONS (ICS - VISION) phone use has grown to include 70% of ommendations, or to remind shoppers the firm’s recent report accounts for a and money-driven,” and less adventur- KBA SPIRITS (KEN BUSH) ➌ online shoppers in the U.S., while tab- about a store’s event calendar. imagine transition from today’s “Millennials” to ous than Millennials, some 57% of next- LBOS ➊ ➋ “next-generation” or “next-gen” con- gens are keen to learn more about wine lets are owned by half, according to for- using the phone’s camera to scan and Whisky is at the forefront of ➊ ➋ ➌ sumers, born in or after 1995. while they when they’re old enough to drink it, the MAGSTAR rester research. together smartphones read labels, then keep notes on the Britain’s food and drink revolution, ➍ ➎ ➏ are likely to be “more entrepreneurial report adds. and tablets account for about $115B in wines enjoyed. helping to drive the UK’s global MERCHANT ➊ retail sales, with tablets responsible for Leading retailers are very excited SOFTWARE -LiquorPOS reputation for world-beating quality the majority. according to forrester’s about the potential of new technology MICROBIZ ➊ and authenticity. It is the powerhouse survey respondents, “phones are just that uses location-based services within MICROSOFT RETAIL s crewcap behind our £100 billion food ➊ ➌ ➍ ➎ ➏ not easy for buying,” which leads to a smartphone. geo-fencing promises to MANAGEMENT SYSTEM (RMS) and drink industry and is a global export smaller transactions. they are more alert a retailer when a known customer MPOWER ➊ ➋ ➌ spoilage success with 38 bottles leaving our shores likely to switch from a phone to a PC is in the store, tipping off the sales staff PAYGO ➊ every second. Over the next five years, to complete a transaction because the about the customer’s purchase history. or is it we want to unleash the potential of PERVASIVE ➊ screen is too small. forrester’s survey a related technology, the iBeacon, 8.2%?! 0.06% Britain’s finest food and drink producers POS ANYWHERE ➊ ➋ indicates that 40% of mobile purchases pushes notifications to your customer A recent article in an Australian trade by boosting exports, securing investment POS-IM ➊ are happening though a mobile app in- as she passes through the store, high- publication based on a Master of Wine and flying the flag for British produce QUICKBOOKS ➊ ➋ stead of on a mobile-optimized website, lighting discounts or special offers. the dissertation by Alison Eisermann- both at home and abroad. RCS ➍ ➏ but few customers say they prefer shop- prospect of pushing promotions to your Ctercteko (now an MW) has caused quite a REVEL POS ➊ ping on an app over a website. customer’s phone, while very attractive stir. Based on a sample of more than 11,000 UNIFY POS ➊ to merchandizers, requires a soft touch bottles surveyed at 22 retail outlets (most —Elizabeth Truss, UK Secretary of State for youth movement in Sydney), Eisermann-Ctercteko found 10,000 Environment, Food, and Rural Affairs, upon the opening so alerts don’t become equated with new grape varieties Much of retail app development is physical damage in 26% of screwcapped of a new office for the Scotch Whisky Association ➊ WEBSITE INVENTORY UPDATES email spam. being driven by Millennials, the first wines; and 8.2% of screwcapped wines ➋ WEB ORDER IMPORTING Look at a mobile app investment = 1000 grapE varIEtIEs ➌ PRICE FILE INTEGRATION generation to have grown up with the being less about finding new custom- were damaged enough for changes to show ➍ EORDERS SALES HISTORY ➎ internet. now in their 20s and early ers than it is about providing tools that in both coloring and SO2 levels. EORDERS PURCHASE ORDERS However, wine journalist Jamie Randall Grahm of Bonny Doon Vineyard announced plans to breed at the 400-acre ➏ ORDER SUBMISSION BY BEVMEDIA 30s, Millennials are said to spend 75 build loyalty from existing customers. Goode, after re-examining her method- Popelouchum Estate in in San Benito County, CA, since a Kickstarter campaign • For information about any of these POS hours per month using mobile apps, ac- By the time a consumer has found and companies, please call 201-820-4903 ology and standards for “damage,” came raised $165,000 last August. cording to comScore. this group is an downloaded your app they are asking up with a figure of0.06% spoilage, which “I want to plant a uniquely heterodox vineyard—each vine genetically distinctive attractive demographic for marketers, you to deliver more service in exchange only resulted from the most severe dam- from the others—in the hopes of revealing a new Grand Cru in the New World,” said LEARN ABOUT although the merits of targeting them for a larger share of their business. n age. The takeaway for wine-sellers: beware Grahm. “Perhaps by growing so many variants in a given place, we may well find indi- SELLING WINE ONLINE has been hotly debated within the wine viduals that are brilliant for this particular site. Or that may truly be distinctive on their Sign up for a FREE DEMO To learn more about how Beverage Media can help of egregiously dented/punctured screwtops. industry. Still according to a study by with a website for your store visit BevSites.com, or (For more details, visit wineanorak.com.) own and would have application elsewhere in the world.” and see how a store uses the Oracle, the smartphone is their device contact James Laurenti at 617-864-1677. Follow us on BMG eCommerce system to maintain and twitter at twitter.com/bevsites. promote products on a website by visiting: www.bevsites.com or email our U.S. eCommerce Marketing representative January 2016 CONNECTICUT BEVERAGE JOURNAL 65 Ian Tjornhom at [email protected] trend T spotting

Ready, Set, CoCktail Campari Negroni Meeting tiMeleSS deMand, “Ready to Enjoy” bottled CoCktailS aRe The 1L bottle makes now Moving upSCale about 11 Negronis, which averages out to be less than $3.75 per drink.

eady-To-Drink (RTD) cocktails back with Slow & Low 100 Proof Rock offering the Studebaker Old Fashioned and aren’t exactly new. Jerry & Rye (SRP $34.99). The current trend the Studebaker Manhattan. The rationale Thomas’s How To Mix is “directly linked to the rise of cocktail was grounded firmly in American shopping R Drinks, circa 1862, advised culture,” says Rob Cooper, founder of the habits, notes Jeff Parrott, North American bottling pre-mixed drinks for “fishing and company. “Consumers now want quality Whisky Development at Diageo: “Through other sporting parties.” Heublein’s “Club cocktails at home.” And the trend is our research, we discovered that mixers are Cocktails”—boosted by celebrities—were bound to get even stronger now that big one of the top 10 items found in a shopping the rage in the 1950s and ’60s into the industry players have joined in. basket with whiskey, and ready-to-drink ’70s, well before the genre was Ready-To- Campari’s entry seems particularly and pre-mixed drinks have grown +33% Be-Named. But the category appears to bold—they have essentially bottled since 2011.” Inspired by the Prohibition have taken a remarkable turn of late, with their namesake product’s most famous classics, both products use a Canadian some RTDs going decidedly upscale. cocktail, the Negroni. “We feel strongly whisky base, are 60 proof and retail for The national market first got a taste there is a new opportunity for high- $24.99 nationwide. ■ of high-end bottled cocktails in January quality ready-to-enjoy cock- bottled of 2014, when Cooper Spirits Co. (the tails,” says Dave Karraker, cocktails fulfill folks who created St. Germain) launched Vice President Market- several consumer Hochstadter’s Slow & Low, ing at Campari America. demands: consistent an 84 proof Rock & Rye, “Campari Negroni Ready to quality, convenience and ease—just open, based on rye whiskey, rock Enjoy allows consumers to pour and enjoy. candy, citrus peel and bitter have a perfect Negroni every herbs. The original worked single time.” Equal parts Cam- so well that Cooper is now pari, customized sweet vermouth and London Dry style gin, the new product is 52 proof, with an SRP of rock & rye $39.99/1L and rolling out first in CO, MA, FL, DC, IL, NJ, CT and NYC. SLow & Low caN be Meanwhile, Diageo has tossed two eNjoyed STraighT, hats into the bottled cocktail ring, aS a ShoT wiTh a beer, aNd oN The rockS, Like aN oLd-FaShioNed. 66 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