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FEATURES

30 Vineyard View Ledyard has more to offer than just its casinos. It’s an ideal setting for crafting Maugle Sierra wines.

32 Retail Review Getting out of IT and into liquor retail is redefining business success for one entrepreneur.

33 Beer Column The craft beer industry shakes out the numbers 30 on growth. 34 Patio Promise Attention to detail gets you that patio permit. Find out how.

36 The Femme Paradox Marketing wine toward women goes far beyond the label.

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August 2016 CONNECTICUT BEVERAGE JOURNAL 3 AUGUST2016

42 Urban Renewal From San Francisco to New York, urban wineries offer a provocative change from the ‘classic’ vineyard.

44 Whiskey Express New technology is challenging an age-old process.

50 Bar Talk Miami is on the move. Ben Potts, Bar Manager of Beaker & Gray, shows us how. 42

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Follow us @BEVJournalsCTRI 5 Market Point 12 Association News 34 Serving Up Find us on Facebook 6 News Front 16 Around Town Search & Order on 10 New Products 28 Wine Buzz TheBeverageJournal.com & Promotions

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4 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com CONNECTICUT BEVERAGE JOURNAL

VOLUME The August issue doesn’t slow down in the deep heat 81 No08 AUGUST 2016 of summer, and neither should your sales. Trend stories { ISSN 0744-1843 } put you on the fast track to success.

PUBLISHER GERALD P. SLONE [email protected] It’s a contemporary look at a timeless issue: target marketing. The cover story focuses on women consumers — and marketing hits EDITOR & ASSOCIATE PUBLISHER DANA SLONE and misses. [email protected] Away from traditional terroirs, urban wineries offer a unique new DIRECTOR OF WHOLESALER SERVICES LAURIE BUICK vineyard landscape. [email protected] Speed-aging whiskey is trending and consumers are buying it. Does SUBSCRIPTION/RETAIL SERVICES BRIAN SLONE age matter? [email protected]

DESIGN EVAN FRASER [email protected]

EDITORIAL ADMINISTRATOR SAVANNAH MUL [email protected]

WRITER LAUREN DALEY

SUBSCRIPTIONS & RENEWALS “Around Town” showcases, faces, places, brands and cocktails.

$40 FOR ONE YEAR $9 FOR SINGLE COPY “Vineyard View” visits Ledyard, “Retail Review” saunters to Southbury $68 FOR TWO YEARS (Includes shipping and handling) and “Serving Up” sips from dual locations. Local views, every month. Subscription includes Online ordering, iOs app user ID and password Summer reminds us of the profitability ofal fresco service. Read up All sales are final. on a few tips to gain complete compliance. thebeveragejournal.com 203.288.3375 Is there a craft beer conundrum in growth? “Beer Column” looks at Published Monthly By: Beverage Publications, Inc; 2508 the numbers and offers insight. 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, And remember, we offer tech tools right at your fingertips. Get the Liquor Control Division. Nothing may be reproduced or uploaded without written iOS app and use the site to search, shop and order in real-time; giving permission from the publisher. This includes articles, you time to sell. It’s all included with your subscription and oh, so easy pictures, pdf files, online or electronic versions. Not responsible for unsolicited material or advertising claims. to get started. Find out more. The opinions expressed here are that of the individual authors and not necessarily the views of Beverage Publication, Inc. We reserve the right to reject any material that is flawed due to content or design. All advertisements and price list advertising are subject to the approval of The Beverage Journal which reserves ON THE the right to edit, reject or properly classify. COVER Periodicals postage paid at New Haven, CT. Postmaster: Send address changes to: CT Beverage Journal, P.O. Box 185159, Hamden CT 06518 Photograph by Simone Becchetti / Stocksy DO NOT FORWARD.

National Coverage, Local Advantage The Beverage Network Publications are served by: Editor’s Note: In “Rum 101” in the June 2016 issue, we neglected to Beverage Media Group, Inc. 152 Madison Avenue, Suite 600, New York, NY 10016 note that DARK ‘N STORMY® is a registered trademark of Gosling tel 212.571.3232 fax 212.571.4443 www.bevnetwork.com Brothers, and is made using GOSLING’S BLACK SEAL rum and GOSLING’S ginger beer.

August 2016 CONNECTICUT BEVERAGE JOURNAL 5 NEWS FRONT

BOSTON BEER COMPANY APPOINTS NEW DIAGEO/USBG WORLD CLASS NAMES 2016 CHIEF MARKETING OFFICER BARTENDER OF THE YEAR The Boston Beer Company Andrew Meltzer won the title of appointed Jonathan N. Potter as 2016 U.S. Bartender of the Year at Chief Marketing Officer, beginning the United States Bartender’s Guild in August. Potter will oversee the company’s brand (USBG) World Class sponsored by development, marketing and advertising initiatives. Potter Diageo. Meltzer will now go on to most recently worked for Moet Hennessy USA, where he represent the United States while was the managing director of the Chandon division. “I am competing at the Global competition thrilled to be joining The Boston Beer Company and have in Miami in September. The long admired and respected the portfolio of brands and competition drew in 75 finalists to history of quality craftsmanship,” Potter said. compete regionally and from there, 15 bartenders advanced to the national competition in June, where Meltzer was named Bartender of the Year. DISTILLED SPIRITS COUNCIL REMARKS ON BREXIT VOTE The Distilled Spirits Council voiced PASTERNAK WINE IMPORTS LAUNCHES disappointment with the outcome of the NEW LOIRE VALLEY WINE U.K. vote to leave the European Union. “As Pasternak Wine Imports the result of a 1994 treaty, the vast majority launched Château de la of spirit exports and imports between the Mulonnière Wines from Saget U.S. and the EU have entered both markets duty-free,” said La Perrière nationwide. Saget La Christine LoCascio, Senior Vice President of International Perrière is in its third century of Trade, noting the U.K. is the top market for U.S. spirits family ownership with a goal exports. “The U.K.’s decision certainly generates significant to offer consumers worldwide uncertainty. However, given the shared interest in spirit trade signature expressions of the Loire Valley appellations. The across the Atlantic, the Council looks forward to working wines are produced under cellar masters Benoit Dufour and with the U.S. and U.K. government[s] and others to ensure Laurent Saget. continued duty-free access for U.S. spirits to the U.K.” U.S. exports to the U.K. reached almost $231 million in 2015, of MARGIE HEALY NAMED CHAIRMAN OF which 88.5 percent was American whiskey. U.K. spirit imports WINE INSTITUTE into the U.S. were valued at $1.55 billion; about 74 percent is Margie Healy, the Vice President of F. accounted for by Scotch and whiskey. Korbel and Bros. in Guerneville, Sonoma County, has been elected as chairman to YUENGLING COMPLETES $8 MILLION the Wine Institute Board for the 2016- ENVIRONMENTAL PROJECT 2017 year. The election was held at the D.G. Yuengling and Son, Inc. Wine Institute’s 82nd annual meeting of recently completed installation of members. Steve Lohr of J. Lohr Vineyards an $8 million wastewater treatment and Wines, Chris Indelicato of Delicato Family Vineyards, system at its historic Pottsville, Pennsylvania brewery, which Hank Wetzel of Alexander Valley Vineyards and John Sutton was part of an agreement with the U.S. Environmental of the Wine Group, were also named to the board. Robert Protection Agency (EPA). The pretreatment system is one of Koch is the President and CEO of the Wine Institute. The many environmental programs the company implemented Wine Institute is a public policy advocacy group for nearly under terms with the EPA towards reducing and managing 1,000 California wineries and businesses. the amount of organic materials, like sugar and yeast, in the wastewater the breweries send to the Greater Pottsville Area Sewer Authority for treatment.

6 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com ®

© 2016 E. Rémy Martin & Co., Rémy Martin® Fine Champagne Cognac, 40% Alc./Vol., Imported by Rémy Cointreau USA, Inc., New York, NY. 1738® Centaur Design®. MELLOW CRAFTED ROYAL PLEASE DRINK RESPONSIBLY. NEWS FRONT

DRAMBUIE ANNOUNCES NEW U.S. BACARDI RECYCLES OAK BARRELS INTO AMBASSADOR WOOD SUNGLASSES Vance Henderson was named U.S. Bacardi began working with Ambassador for Drambuie, the artists in Puerto Rico to make original whiskey liqueur, owned sunglasses using its retired by William Grant & Sons Ltd. oak rum barrels through its Henderson will be responsible for “Good Spirited” sustainability marketing the brand’s drink strategy campaign. Made by RAW among bartenders, consumers and Eyewear, the two styles of spirit enthusiasts, while showcasing sunglasses are durable, hypoallergenic and eco-friendly with the brand’s history, unique flavors, and longevity in the a "vintage 70's feel." Each handcrafted pair is etched with the cocktail culture. Henderson will also engage and educate the Bacardi bat logo. trade through a series of Drambuie events. Most recently, he served as a Brand Associate with William Grant & Sons CRAFT BEER ALLIANCE APPOINTS brands, including Drambuie, Flor de Caña Rum, Hendrick’s INNOVATION BREWMASTER Gin, Milagro Tequila and Monkey Shoulder Scotch Whisky. Craft Beer Alliance appointed Tom Bleigh to the role as Innovation TIPS RELEASES NEW ONLINE TRAINING Brewmaster. Bleigh will lead PROGRAMS teams for increasing new beer Health Communications, Inc. development and initiatives across released eTIPS On Premise 3.0, the company’s portfolio. “I am excited to join CBA and which is an improved version of contribute to a larger discussion of craft on local, regional Training for Intervention Procedures and national levels,” said Bleigh. “CBA has a strong history (TIPS). eTIPS will provide online of being craft leaders and being an active part of innovation. training and certification programs for bartenders, servers I look forward to this new challenge and being part of an and others who will serve alcohol at restaurants, bars, hotels organization with diverse brands and amazing teams already and in-store tastings, as well as other places where alcohol is in place.” consumed on-premise. eTIPS On Premise 3.0 improves the overall student experience through a newly-designed HTML5 BAREFOOT WINE ANNOUNCES WORLD course, as well as new features and improved content. BEACH RESCUE DAY Barefoot Wine & Bubbly E. & J. GALLO WINERY ACQUIRES ORIN proclaimed and celebrated SWIFT WINES World Beach Rescue Day on E. & J. Gallo Winery July 9 in honor of 10 years purchased Orin Swift Cellars, of the Barefoot Wine Beach which includes the Orin Swift Rescue Project, which brand, related inventory, and began as a partnership control of the tasting room with the Surfrider Foundation, a nonprofit organization located in St. Helena. Orin Swift was founded in 1998 by dedicated to protecting the ocean, waves and beaches. On winemaker Dave Phinney, who has led the brand to become July 9, volunteers in Australia, Canada, Germany, Mexico, the a “multinational luxury wine brand with large consumer Philippines, Poland, Puerto Rico, Singapore, South Korea, following.” Orin Swift wines have earned 90-plus point scores the United Kingdom and the United States participated in by many wine critics and have been named to Wine Spectator’s beach clean-up events to improve their local shores, rivers Top 100 wine list several times. and lakes.

8 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com

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1. MAMMA MIA! 2. GEORGE DICKEL 17 YEAR OLD 3. KOMODO DRAGON Hailing from Puglia—in the heel of the TENNESSEE WHISKY 2014 RED BLEND proverbial “boot”—Mamma Mia! debuts in George Dickel is releasing a 17 Year Old Adding to the growing reputation of the U.S. with two 2015 blends, marketed by variant based on the Tennessee whiskey’s Washington’s Columbia Valley, this intriguing, Ste. Michelle Wine Estates. “Inspired by Italy, signature mash bill of 84% corn, 8% rye and full-bodied “Pacifi c Rim” Red Blend from yet rooted fi rmly in our beloved and iconic 8% malted barley as well as production (chill {komodo dragon} is handcrafted in small lots Italian-American culture,” there is a fresh, fruity charcoal fi ltration and single-story warehouse by winemaker Bob Stashak from 49% Merlot, 2015 Red Blend (mostly Cabernet and Merlot, aging). It all began last year: While searching 30% Cabernet Sauvignon, and 21% Syrah. With unoaked); and a White Blend (predominantly for barrels of 9 Year Old to continue the Hand vibrant fl avors of black cherry, clove and toasty Grechetto and Procanico) with peach, tropical Selected Barrel Program she’d launched in oak, the blend is complex and concentrated. fruit and fl oral notes. The corks feature Italian- 2014, Distiller Allisa Henley came upon a row of Marketed by Bronco Wine Co. inspired toasts. 17 Year Old barrels. Distribution is national but very limited.

SRP: $11.99 SRP: $75/375ml SRP: $17.99 mammamiawines.com georgedickel.com broncowine.com

4. J. WRAY JAMAICA RUMS 5. AMARO LUCANO 6. TEMPLETON RYE 6 YEAR OLD The oldest continuously operating rum ‘ANNIVERSARIO’ Templeton Rye Whiskey has released a producer in the Caribbean is giving two classic Lucano 1894, a leading Italian Amaro, has limited edition 6 Year Old—the fi rst new rums a Jamaican-inspired makeover. J. Wray launched Amaro Lucano Anniversario, based offering from the producer in 10 years. Key Jamaica Rum Gold and Silver replace Appleton on a recipe found in an 1800s manuscript that barrels were set aside in 2010; the release Special Jamaica Rum and Appleton White belonged to the creator of Amaro Lucano. now gives Templeton one of the few aged respectively. New eye-catching packaging; Enhanced with notes such as holy thistle and ryes on the market. Templeton 6 Year Old same liquid and price. Smooth and light- gentian, it has an ABV of 34%, compared is aged in new American oak barrels; with bodied, J. Wray Jamaica Rum Silver is fi ltered to 28% for the original. The secret recipe is 45.75% ABV (91.5 proof) and longer time in slowly through special charcoal fi lters. Medium- made with a blend of more than 30 herbs the barrel, the new expression displays more bodied Gold is a blend of fuller-fl avored and and spices in all, including musk yarrow, aloe, complex rye notes. lighter rums. wormwood and clary sage.

SRP: $16.99 SRP: $34.99 SRP: $49.99 jwrayrum.com lucano1894.com templetonrye.com

10 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com new new P products P products

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1. MAMMA MIA! 2. GEORGE DICKEL 17 YEAR OLD 3. KOMODO DRAGON 7. PAUL JOHN INDIAN 8. KINKY RED LIQUEUR 9. CLYDE MAY’S STRAIGHT Hailing from Puglia—in the heel of the TENNESSEE WHISKY 2014 RED BLEND SINGLE MALT WHISKY Kinky Beverages, a brand of Prestige BOURBON WHISKEY proverbial “boot”—Mamma Mia! debuts in George Dickel is releasing a 17 Year Old Adding to the growing reputation of Paul John Indian Single Malt Whisky is offi cially Beverage Group, recently launched Kinky Clyde May was a moonshiner by trade but the U.S. with two 2015 blends, marketed by variant based on the Tennessee whiskey’s Washington’s Columbia Valley, this intriguing, launching in the U.S. via Domaine Select. Red Liqueur this summer. A fusion of fresh a craftsman by heart, making his whiskey in Ste. Michelle Wine Estates. “Inspired by Italy, signature mash bill of 84% corn, 8% rye and full-bodied “Pacifi c Rim” Red Blend from Distilled in Goa, the whisky is crafted from watermelon and strawberry fl avors are mixed hand-built copper stills with fresh Alabama yet rooted fi rmly in our beloved and iconic 8% malted barley as well as production (chill {komodo dragon} is handcrafted in small lots six-row barley grains grown at the foothills of with super-premium vodka that has been spring water and the fi nest local ingredients. Italian-American culture,” there is a fresh, fruity charcoal fi ltration and single-story warehouse by winemaker Bob Stashak from 49% Merlot, the Himalayas. Four expressions—Brilliance distilled fi ve times. Kinky Red Liqueur is This 5-year-old straight bourbon honors Clyde’s 2015 Red Blend (mostly Cabernet and Merlot, aging). It all began last year: While searching 30% Cabernet Sauvignon, and 21% Syrah. With ($60), Edited ($65), Select Cask Classic ($95) available packaged in both 750ml and 50ml dedication to his craft. It has a soft and sweet unoaked); and a White Blend (predominantly for barrels of 9 Year Old to continue the Hand vibrant fl avors of black cherry, clove and toasty and Select Cask Peated ($100)—have distinct bottles. Prestige Beverage Group launched nose with hints of baked apricot, strawberry Grechetto and Procanico) with peach, tropical Selected Barrel Program she’d launched in oak, the blend is complex and concentrated. fl avor profi les carefully honed by Master Distiller the fl agship Kinky Pink Liqueur in 2012, soon and nutmeg, followed by a classic bourbon fruit and fl oral notes. The corks feature Italian- 2014, Distiller Allisa Henley came upon a row of Marketed by Bronco Wine Co. Michael D’Souza. In Goa’s tropical and humid followed by Blue and Gold. mouthfeel and long fi nish. inspired toasts. 17 Year Old barrels. Distribution is national but climate, whisky matures faster than it does in very limited. Europe or the U.S.

SRP: $11.99 SRP: $75/375ml SRP: $17.99 SRP: $60-$100 SRP: $19.99/750ml | $0.99/50ml SRP: $36.99 mammamiawines.com georgedickel.com broncowine.com pauljohnwhisky.com | domaineselect.com kinkybeverages.com clydemays.com

4. J. WRAY JAMAICA RUMS 5. AMARO LUCANO 6. TEMPLETON RYE 6 YEAR OLD 10. ROBERT HALL 2013 11. GLEN MORAY 12. AILA CHILEAN The oldest continuously operating rum ‘ANNIVERSARIO’ Templeton Rye Whiskey has released a CABERNET SAUVIGNON CHARDONNAY CASK FINISH VARIETAL WINES producer in the Caribbean is giving two classic Lucano 1894, a leading Italian Amaro, has limited edition 6 Year Old—the fi rst new Made from select Paso Robles grapes, the Glen Moray, situated in northernmost in Guarachi Wine Partners has released Aila Pinot rums a Jamaican-inspired makeover. J. Wray launched Amaro Lucano Anniversario, based offering from the producer in 10 years. Key 2013 Cabernet Sauvignon from Robert Hall Speyside, has introduced Glen Moray Classic Noir and Sauvignon Blanc—two varieties that Jamaica Rum Gold and Silver replace Appleton on a recipe found in an 1800s manuscript that barrels were set aside in 2010; the release Winery is full-bodied with an intense, dark ruby Chardonnay Cask Finish. The single malt whisky thrive in Chile’s cool Leyda Valley. Created by Special Jamaica Rum and Appleton White belonged to the creator of Amaro Lucano. now gives Templeton one of the few aged red color to match. The wine matured for 18 is double matured, fi rst in fi ne ex-bourbon winemaker Andres Sanhueza, the wine pays respectively. New eye-catching packaging; Enhanced with notes such as holy thistle and ryes on the market. Templeton 6 Year Old months in French and eastern European oak American oak barrels and then fi nished for eight homage to the indigenous Mapuche tribe; the same liquid and price. Smooth and light- gentian, it has an ABV of 34%, compared is aged in new American oak barrels; with barrels, enhancing the wine’s core of black months in Chardonnay casks, infusing the spirit name “Aila” translates to “nine,” an important bodied, J. Wray Jamaica Rum Silver is fi ltered to 28% for the original. The secret recipe is 45.75% ABV (91.5 proof) and longer time in currant with cedar, spice and cocoa. Notes of with added dried fruit sweetness and subtle number to the tribe. Both wines express slowly through special charcoal fi lters. Medium- made with a blend of more than 30 herbs the barrel, the new expression displays more plush ripe fruit, dark chocolate and anise linger spice. This is the fi rst of the brand’s Classic excellent varietal character as well as acidity bodied Gold is a blend of fuller-fl avored and and spices in all, including musk yarrow, aloe, complex rye notes. into the fi nish. Marketed by Bronco Wine Co. Range Extensions, which will focus on fi nishing and minerality resulting from Leyda’s cool lighter rums. wormwood and clary sage. the whisky with different wood. maritime conditions.

SRP: $16.99 SRP: $34.99 SRP: $49.99 SRP: $20 SRP: 29.99 SRP: Sauvignon Blanc $15 | Pinot Noir $17 jwrayrum.com lucano1894.com templetonrye.com broncowine.com glenmoray.com guarachiwinepartners.com

August 2016 CONNECTICUT BEVERAGE JOURNAL 11 ASSOCIATION NEWS Connecticut Restaurant Association’s Golf Classic Tees Up for Charity

The Connecticut Restaurant Association (CRA) held its annual up on the course, serving Belvedere Unfiltered mixed as a Dirty charity golf tournament on June 7, 2016 at The Country Club of Martini and Belvedere Wild Berry in lemonade and iced tea. After Waterbury. Trade guests from a variety of industry sectors including playing 18-holes, golfers went back to the club house for a dinner, food, beverage and allied services arrived for lunch before teeing off raffle and awards. Proceeds from the raffle went to support the in teams to play 18-holes. Sarah Maloney, the executive director of Connecticut Hospitality Education Foundation (CHEF) ProStart the Connecticut Restaurant Association, said more than 100 golfers Program, a two-year, hospitality industry career-building program played in this year’s tournament. A Belvedere Vodka tent was set for high school students.

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12 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com ASSOCIATION NEWS ASSOCIATION NEWS Connecticut Restaurant Association’s Golf Classic Tees Up for Charity

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4 5 6 1. The Country Club of Waterbury hosted the CRA Annual Golf Classic. 10. All from Joey Garlic's unless noted: Mark Margiotta; Gianni Zarrilli; Sade 2. Jennifer Conkling, ProStart Coordinator, Connecticut Restaurant Owoye, Promotions, Belvedere; Richie Ruglio; Joe Indomenic. Association; Ashley Hebert, Membership Coordinator, Connecticut 11. All from Hartford Restaurant Group: Rob Melillo; Ken McAvoy; Phil Restaurant Association; Sarah Maloney, Executive Director, Connecticut Barnett, Chairman of the Board of Directors, Connecticut Restaurant Restaurant Association; Nicole Griffin, Partner, Levin, Powers & Griffin; Association and Paul Motta. C.J. Kowaleski, Connecticut Restaurant Association. 12. Joe Corcoran, Datapay; Doug Bowie, Co-Owner, Waypoint Spirits; Jim 3. All from Opici Family Distributing of Connecticut: Scott Randall, Jeff O’Sullivan, Datapay; Dave Rossi, Co-Owner, Waypoint Spirits. Sansone and Renee Reignier. 13. Dave Mascolo, Trumbull Kitchen; Derek Vitale, Max Oyster Bar; Jason 4. Derek Barbarisi, Hartley & Parker; Thomas Sergi, Roma Restaurant; Vasi Sowik, Max Burger; Doug Kelly, Max Burger. Kaloidis, Vasi Restaurant; Brian Gallagher, Spartan Restaurant. 14. All from The Engine Room and Oyster Club: Kaitlyn Haines, Nick Allyn, 5. All from the Connecticut Business Industry Association: Adam Ney, Ken Bengtson and Mark Secastianelli. Bonnie Stewart, Michael Jordan and Michael Johnson. 15. All from Hartley & Parker, Inc.: Angelo Culmo, Paul Jaronko, Crissy 6. Sade Owoye, Promotions, Belvedere; Keith Vibert, Mondo Restaurant; Peterson, Frank LaTorra. Jim D’Amico, D’Amico’s Restaurant; Kurt Kruczek, Naples Pizza and 4 Eat 16. Steve Levenstin, Bantam Market; Al Dangelantonio, Sysco Foods; Justin Drink; Isaac Hunter, 4 Eat Drink; Ruth Cutrone, Promotions, Belvedere. Tesone, Burger Barn; Kevin Ebner, Ebner Camps. 7. All from Grants and Bricco Restaurant: Dave Soucy; Billy Grant, Chef and 17. Kneeling: Justin Cyr; James Martin, Owner, 85 Main; (on golf cart) Kevin Owner, Grants and Bricco Restaurant; Dave Awad; Phil LeBlanc. Cole, Zips Diner and (standing in back) Brian Jodoin. 8. Steve Hayes, Rogo Distributors; Tom Mancini, Miller Lite; Steve Ogren, 18. Belvedere Vodka was a featured offering for the participating golfers. 7 8 9 Rogo Distributors; Bill Malitski, Connecticut Brewers Association lobbyist. 9. J.P. Patton, Dave and Busters; Paul Mazurek, Connecticut Distributors, Inc. (CDI); Mike Copeland, CDI; Mike Evans, CDI; Nicole Griffin, Partner, More images can be seen at Levin, Powers & Griffin. thebeveragejournal.com/cra-2016-golf-gallery.

August 2016 CONNECTICUT BEVERAGE JOURNAL 13 ASSOCIATION NEWS Connecticut Package Stores Association Hosts Annual Golf Tournament

The Connecticut Package Stores Association (CPSA) held their Constellation Brands; Diageo; MillerCoors; Allan S. Goodman, Inc.; annual golf outing on June 15. More than 140 trade professionals Brescome Barton; Brown-Forman; Campari America; Connecticut and guests gathered at The Whitney Farms Golf Course in Monroe Distributors, Inc. (CDI); Delicato Family Vineyards; Deutsch Family for a shotgun start at 8 a.m. to play 18-holes. Following the round Wine & Spirits; Diageo/Guinness; Dichello Distributors, Inc.; E. & of golf, lunch, awards and raffle prizes awaited the participants. The J. Gallo Winery; Eder Bros.; Hartford Distributors and Boston Beer CPSA team works on behalf of package store owners on industry Company; Hartford Distributors and Yuengling; Hartley & Parker issues within each legislative session, as well as plans industry Ltd., Inc.; Jim Beam; Northeast Beverage Corp.; Pernod Ricard USA; meetings, conferences and events throughout the year. The 2016 Proximo Spirits; Slocum & Sons; William Grant & Sons, Inc.; Bronco CPSA golf sponsors included Anheuser-Busch; Bacardi USA; Wine Company; F & F Distributors, Inc. and Rogo Distributors.

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14 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com ASSOCIATION NEWS

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1. CT Beverage Mart’s Steve Downes, President, CPSA Board of Directors, 10. All from Hartley & Parker: Doug Preston, Regional Manager; Paul Jaronko, addressing the golfers before teeing off. District Manager; Bill Saroka, Wine Director; Steve Fanelli, Key Account 2. All of the Connecticut Package Stores Association: Mallory Daley, Jean Manager. Cronin, Carroll Hughes, Sean Hughes and Judy Ganswindt. 11. Mark Raymond, Frederick Wildman & Sons; Paul Nevz, Vineyard Brands; 3. Connecticut Beverage Mart’s Steven Downes, President, CPSA Board of Geoffrey Mansfield, President, Worldwide Wines; Mike Tobin, Sales, Directors and Roger Loeb, President, Allan S. Goodman. Worldwide Wines. 4. Connecticut Beverage Mart’s Jim Valentine, Vice President CPSA Board of 12. Keith Cole, Fairfield Wine and Spirits; Todd Leslie, Guest; Eric Bramann, Directors and Ted Downes, Connecticut Beverage Mart. Anheuser-Busch; Justin Sheppard, Anheuser-Busch. 5. Lisa Kasersky, Infinium Spirits; Tom Bowery, William Grant & Sons; 13. Larry Bodick and Gary Ramadon, Ye Old Liquors Shop in West Haven. Christene Wells, Hard Hat Café in North Haven; Michael Bohan, William 14. Kevin Neal, Amity Wine and Spirits, New Haven; Alex Sacco, Anheuser- Grant & Sons. Busch; Jason Bianchi, Amity Wine and Spirits, New Haven. 6. Gary Dritschler, Market Manager, Campari USA; Michael Bradley, Crazy 15. Christos Satrazems, Guest; Bill Fox, Owner, Mezzo’s Grille; Joe Aceto, Bruce’s Liquors; Tony Trienis, Farmingdale Liquors. Mezzo’s Grille; Jeremy Doyle, CDI. 7. Jeff Sansone, Opici Family Distributing of Connecticut; Paul Flynn, 16. Joe Nuccio, Field Sales Manager, CDI; Paul Puhalla, Anchor Division, CDI; Nicolas Wines; Mark D’Angelo, Opici Family Distributing of Connecticut; Garrett Fardelman, E. & J. Gallo; Steve Baye, Vice President of Business Sean Oakley, Terlato Wine Group. Management, CDI. 8. Nick Casino, Fireside Bar & Grille, New Haven; Brian Bier, Crush in Milford; 17. Jackie Blau, Pernod Ricard; Jim Valentine, Connecticut Beverage Mart; Greg LaMontagne, Sidney Frank Importing; Ryan Fisher, Brescome Courtney Bell, Pernod Ricard; Dylan McCullough, Pernod Ricard. Barton. 18. The 2016 CPSA golf outing sponsors. 9. All from CDI: Steve Porrello, Field Sales Manager; Steve Slota, Off-Premise Manager–Considine Division; John Parke, President; Bob Atwood, Merchandising Manager. More images can be seen at thebeveragejournal.com/cpsa-golf-2016-gallery.

August 2016 CONNECTICUT BEVERAGE JOURNAL 15 AROUND TOWN

“BATTLE OF THE BOURBONS” BRINGS BRANDS TOGETHER

Unionville’s Cure Restaurant was the site for “Battle of the Bourbons” on June 6. Representatives from Allan S. Goodman, Brescome Barton, Connecticut Distributors, Inc. (CDI), Hartley & Parker Limited, Inc. and Slocum & Sons hosted guests for a blind tasting of bourbon. Guests ranked 1 2 the bourbons by preference, and after the blind tasting, each representative mixed up a Manhattan cocktail for the guests, who voted again. Allan S. Goodman showcased Woodford Reserve; Brescome Barton with Russell’s Reserve Single Barrel; CDI used Angel’s Envy; Hartley & Parker with Jefferson’s Reserve Bourbon; and Slocum & Sons featured High West. At the end of the night, the bourbon with the most guest votes in the blind taste test was Russell Reserve Single Barrel represented by Ed Dunn of Brescome Barton. The Manhattan cocktail featuring Woodford Reserve represented by Jeff Conelius and Adam Baker of Allan S. Goodman won the first place vote. Cure Restaurant provided food for the evening. 3 1. Battle of the Bourbons voting cards and tickets. 2. Bourbon display during the blind tasting. 3. Angelo Culmo, District Manager, Hartley & Parker; John Tsipouras, Sales Representative, Slocum & Sons; Ed Dunn, Account Development Manager, Brescome Barton; Jackie O’Keefe, Key Account Manager, Hartley & Parker; Nikki Simches, Bar Manager, Cure Restaurant; Jeff Conelius, Craft Spirit Specialist, Allan S. Goodman; Nadine Gengras, Account Development Specialist Spirits, Connecticut Distributors, Inc. (CDI); Adam Baker, Sales Representative, Allan S. Goodman; Blaise Tramazzo, Spirits Director, Hartley & Parker. 4 5 4. Guests casting their votes for favorite bourbon. 5. John Tsipouras, Sales Representative, Slocum & Sons. 6. Angelo Culmo, District Manager, Hartley & Parker; Jackie O’Keefe, Key Account Manager, Hartley & Parker; Blaise Tramazzo, Spirits Director, Hartley & Parker. 7. Ed Dunn, Account Development Manager, Brescome Barton. Dunn was representing Russell Reserve Single Barrel, which received the most guest votes during the Battle of the Bourbons contest. 8. Jeff Conelius, Craft Spirit Specialist, Allan S. Goodman; Adam Baker, Sales Representative, Allan S. Goodman. Allan 6 7 S. Goodman was representing Woodford Reserve, which received the most guest votes during The Manhattan cocktail contest. 9. Nadine Gengras, Account Development Specialist Spirits, Connecticut Distributors, Inc. (CDI).

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16 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com LOCALNEWS Woodstock Voters Allow Beer Sales for First Time in 80 Years

BY LAUREN DALEY

Voters in Woodstock, Connecticut voted to allow the sale of beer at local grocery stores in a referendum question on November 3, 2015. For the past 80 years, the town has been semi-dry. This is the first year the issue has been taken to a town vote. Maharshi Swadia, owner of The Woodstock Village Country Store and Cafe. The initiative was spearheaded by Maharshi Swadia, who owns The Woodstock Village Country Store and Cafe. Swadia said he asked customers if they had any special requests for items when he took over as owner in April. “The majority were asking for beer,” he said. January. If he receives the permit, The Woodstock Village Country The next step for Swadia is to apply to the State of Connecticut for Store and Cafe would be the first venue to sell beer in Woodstock the proper license. He expects to be able to start selling beer in late since the 1930s. ■

www.posmatic.com 718.707.9788

FIFTH ANNUAL REGISTRATION OPEN

Brescome Barton/Worldwide Wines hosts its Fifth Annual Charity Golf Outing on Monday, September 19, 2016 at the New Haven Country Club in Hamden, CT in support of the Marine Corps Law Enforcement Foundation (MC-LEF). Registration is open until August 19, 2016.

MC-LEF provides educational assistance to the children of fallen United States Marines and Federal Law Enforcement personnel. Since their founding in 1995, MC-LEF has awarded over $68 million in scholarships and other humanitarian assistance, and supported over 3,700 children.

Last year’s golf event raised $83,000.00 which will be paid out to the following US Marine Corp. family whose father was killed in Chattanooga: Wyatt and Wrylin Holmquist, children of USMC Sergeant Carson Holmquist. Each child will receive funding for their education upon their 18th birthday.

If you wish to donate to or participate in this year’s event, please contact Mia Ginter at [email protected]. AROUND TOWN

SLOCUM & SONS’ SPIRITS TASTING HIGHLIGHTS PORTFOLIO OFFERINGS

Slocum & Sons hosted a spring spirits portfolio tasting at The Foundry Kitchen and Tavern in Sandy Hook on June 8. Guests were invited to taste through an imported and domestic lineup of spirits while sampling appetizers provided 1 2 by the restaurant. Slocum & Sons’ sales representative and spirit suppliers educated guests and answered questions.

1. Louis Geneux, President, Forbidden Brands LLC. 2. Katie Schoen, Sales Representative, Slocum & Sons; Maureen Pesticci, Compliance Manager, Slocum & Sons; Marcia Passavant, Senior Brand Manager, Slocum & Sons; Dennis Rochford, Regional Brand Manager, Hotel California Tequila. 3. Jerusha Torres, Northeast Regional Manager, Four Roses Distillery. 4. Alex-Meier Tomkins, Key Account Manager, Slocum & Sons 3 4 with Haus Alpenz spirits. 5. Erin Griffin, Graphic Design Manager, Slocum & Sons with Karma Tequila. 6. Wigle Whiskey, spirits and organic aromatic bitters. 7. Ed Zabit, Sales Representative, Slocum & Sons with Glengoyne and Ron Barcelo. 8. Drew Barter, Regional Manager, Slocum & Sons and Chris Williams, National Accounts Manager, Slocum & Sons. 9. Jack Shute, Director of Sales East Region, High West Distillery. 10. Niall Houton, CSW, Sales Representative, Slocum & Sons with 5 6 Glendalough Whiskey. 11. Tobin Ludwig, Co-Founder, Hella Bitters of Brooklyn, New York. 12. All from Espiritus Group: Brian Woods, Chris Leskowicz and Randall Bird with Lost Distillery Scotch of Scotland and Six Saints Rum of Grenada Caribbean Rum.

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11 12 More images can be seen at thebeveragejournal.com/slocum-sons-spirits-tasting-2016.

18 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com AROUND TOWN

WORLDWIDE WINES SHOWCASES NICKEL & NICKEL WINES WITH TASTING SERIES

On June 9, Worldwide Wines welcomed Tom Gilhooly, the Eastern Region Sales Manager of Far Niente Estates, for an intimate wine tasting at Café Routier in Westbrook. Gilhooly lead the tasting through six different 2013 vintages of Nickel & Nickel Single Vineyard Cabernet Sauvignons, as well as 1 2 the 2013 Bella Union Cabernet Sauvignon, 2013 EnRoute Chardonnay, 2013 EnRoute Pinot Noir, 2014 Far Niente Chardonnay, 2012 Nickel & Nickel Syrah Darien and 2009 Dolce by Far Niente. Worldwide Wines representatives helped educate the guests. Nickel & Nickel Winery was founded in 1997 with a focus on crafting single vineyard wines. Gilhooly also visited Salt Water Grille in Litchfield on June 7, and Napa & Co. in Stamford on June 8.

1. Nickel & Nickel wines. 2. 2013 EnRoute Chaddonnay, 2014 Far Niente Chardonnay and 2009 Dolce by Far Niente. 3. 2013 Bella Union, the newest release in the collection, features 3 4 black cherry, plum, strawberry and berry flavors on the nose. 4. Tom Gilhooly, Eastern Region Sales Manager, Far Niente. 5. Tim Gilhooly pouring a sample of wine for David Galanto, Owner of The Wine Cask in Old Saybrook. 6. Nick Neves, Trade Development Manager, Worldwide Wines pouring for Vipul Gandhi, Stratford Spirit Shop. 7. Bhaskar Sureja and Rusik Sureja, Essex Wine and Spirits. 8. Cori Schott and Carrie Pray, Village Wine and Spirits in Niantic besides C.J. Brady and Gary Williams, Universal Package Store in Noank, during the wine tasting. 9. The Nickel & Nickel wine tasting at Café Routier. 5 6

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August 2016 CONNECTICUT BEVERAGE JOURNAL 19 AROUND TOWN

ACE DISTRIBUTING LAUNCHES INFINITE MONKEY THEOREM CANNED WINE

Ace Distributing of Plainville, Connecticut recently launched The Infinite Monkey Theorem canned wine, which is produced in Denver, Colorado. The grapes are grown at an altitude of 4,500 feet in Colorado, predominantly sourced from the Western Slope region, picked and transported to a 15,000-square-foot urban winery in the River North Art District of Denver. The wines are available in white, red, rosé and moscato. The urban winery was named Infinite 1 2 Monkey Theorem, which states that if a monkey hits keys at random on a keyboard for an “infinite amount of time” the monkey will type a “given text, such as the complete works of William Shakespeare.”

1. John Maguire, Sales Representative, Ace Distributing with The Infinite Monkey Theorem canned wines. 2. The Infinite Monkey Theorem canned wines portfolio features a white, red, rosé and moscato wine. Each comes in a 4-pack of cans.

FAITH MIDDLETON AND WNPR OFFER SIXTH YEAR OF MARTINI COMPETITION

The sixth annual Faith Middleton Food Schmooze® Martini Competition was held on June 23, 2016 at The Mashantucket Pequot Museum and Research Center. Thirty local bartenders and restaurants provided food samples and featured signature cocktails for the chance to win the top title. Bear’s Smoke House of Hartford with the “Fuzzy Honey Bear Bite” cocktail and Rooster Company of Newington with the “Not Milk” cocktail tied for the first place win. A gold medal was awarded to Max Burger for the cocktail “Pow Wow.” The Best Bubbly Martini went to 1 Bear’s Smoke House. Best Veggie Martini went to Rooster Company. The Best Dessert Cocktail went to Hidden Still’s “Rise & Shine” and Tavern 1757 won Best Looking Cocktail with “Lavender Lemon Drop.” Anthony DeSerio, a regular contributor for The Faith Middleton Food Schmooze® Martini Competition, awarded the Best Craft Cocktail to Rooster Company. Guests were able to mingle with the cast of The Faith Middleton Food Schmooze® radio show of WNPR Radio.

1. Justin Morales and Katy Keoveunexay, both from Bear’s Smoke House in Hartford. 2. “Fuzzy Honey Bear Bite” cocktail by Bear’s Smoke House.

20 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com AROUND TOWN

ACE DISTRIBUTING LAUNCHES INFINITE MONKEY THEOREM CANNED WINE

FAITH MIDDLETON AND WNPR OFFER SIXTH YEAR OF MARTINI COMPETITION

1. Justin Morales and Katy Keoveunexay, both from Bear’s Smoke House in Hartford. 2. “Fuzzy Honey Bear Bite” cocktail by Bear’s Smoke House.

Distributed Exclusively by Slocum & Sons

AUG16_CLYDE_ADs.indd 4 7/13/16 10:23 AM AROUND TOWN

CONNECTICUT VENUES CELEBRATE NEGRONI WEEK IN JUNE

Local venues and their bar staff offered classic options and new twists on the Negroni cocktail to celebrate the annual Imbibe and Campari Negroni Week from June 6-12. This year, more than 6,000 bars and restaurants participated worldwide to raise money for their own selected charitable causes. In 2015, Negroni Week raised more than $320,000 for charities. People were able to follow along via social 1 2 media through #NegroniWeek. Participating restaurants in Connecticut included L Bar, D’Amelios Italian Eatery, Krust, Little River Restoratives, Zaragoza, The Owl Shop, The North House, Sayulita, Tarry Lodge, Sorella, Ordinary, Elm City Social, 116 Crown, Quattro Pazzi Restaurant, L’Orcio, Peaches On The Waterfront, Highland Brass Co., Kawa Ni, Dish Bar & Grill, O.C. Kitchen and Bar and Oak Haven Table & Bar.

1. A classic Negroni cocktail at 116 Crown in New Haven. 2. A variation Campari cocktail by Ashley Lurie from Peaches On The Waterfront in Norwalk. 3. Negroni cocktail at Elm City Social 3 4 4. Ryan Howard, Managing Partner, Elm City Social with the Elm City Social Rubber Duck mascot. 5. Ryan Howard, Managing Partner, Elm City Social; Veronica Saurett, Wine and Spirits Manager, Brescome Barton; Gary Dritschler, Market Manager, Campari USA; Kristie Formato, Manager, Brescome Barton. 6. Negroni cocktail at Oak Haven Table & Bar in New Haven. 7. Cocktails at Ordinary in New Haven.

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22 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com AROUND TOWN

LOCALS STIR UP COCKTAILS AT ROCA PATRÓN COMPETITION

Nine local bartenders competed for a chance to win the Roca Patrón cocktail competition at the Marketplace Kitchen and Bar in Woodbury on June 20. Bartenders created an original recipe featuring Roca Patrón products: Tequila Anejo, Tequila Reposado and Tequila Silver. Amanda Pekar, portfolio manager for Patrón Spirits at Connecticut Distributors, Inc. (CDI) organized the event. At the end of the night, John 1 2 Conway of 189 Sports Café in Brookfield was named the winner with his version of a Bloody Mary that featured more than 10 fresh ingredients. Stacey Giatas won second place and Jeremy Mead took third place.

1. Roca Patrón display at the bar to educate trade and consumer guests about the spirit. 2. Amada Pekar, Portfolio Manager Patrón Spirits, CDI, introducing the three judges: Brett Thomas, Gary Driscoll and Mike Mills, Senior Brand Ambassador, RIPE Bar Juice. 3. John Conway, 189 Sports Café, won first place at the competition. 3 4 4. Stacey Giatas took second place with her cocktail. 5. Jeremy Mead took third place. 6. Brad Kirby, Bar Manager, Marketplace Kitchen and Bar; Amanda Pekar, Portfolio Manager Patrón Spirits, CDI; Mike Mills, Senior Brand Ambassador, RIPE Bar Juice. 7. A line-up of cocktails created during the competition. 8. Amanda Pekar, Portfolio Manager Patrón Spirits, CDI; Stacey Giatas, second place winner; John Conway, first place winner; Jeremy Mead, third place winner.

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August 2016 CONNECTICUT BEVERAGE JOURNAL 23 AROUND TOWN

USBG CT’S “CIVIL WAR” COCKTAIL COMPETITION CONTINUES ONWARD

The United States Bartenders Guild Connecticut (USBG CT) chapter, along with Allan S. Goodman and Eder Bros., Inc., held the fifth event out of a series of ten in the “Connecticut Civil War Bartending Competition” at Kawa Ni on June 13. Competing USBG CT chapter members each mixed 1 2 a cocktail featuring Xicaru Mezcal. Bartender Jaime Johel won the night’s top slot. Millwrights Restaurant hosted the sixth USBG Civil Bar bartending competition on June 27, featuring Boodles British Gin. Kristen Mixter, Bartender at Hartford’s Little River Restoratives took first place at the competition.

1. A selection of cocktails during the June 13 competition at Kawa Ni. 2. Local bartenders had to create a cocktail using Xicaru Mezcal on June 13. The artisanal mezcal is made from 100-percent Espadin. The agave is crushed and roasted in the traditional method using mesquite and ocote wood. Natural fermentation 3 takes place in pine vats before double distillation in copper pots. 3. Jaime Johel took first place (far right) next to Corey Bonderenko, second place and Conrad Meurice (center), third place. Craig Ventrice (front), Bar Manager, Kawa Ni, surrounded by competitors. 4. Competitors Jeremey Fioravanti, Farmington Club; Anthony DeVito, Max Amore; Jaime Oakes, Cure; Kristen Mixter, first place winner from Little River Restoratives; Erick Karadimas, Abigail’s; Justin Morales, Bear’s Smoke House in Hartford; Aaron Stepka, Millwrights. 5. Aaron Stepka, Millwrights, surrounded by the winners: Jaime Oakes in second place, Kristen Mixter in first and Erick 4 Karadima in third place, next to Jeff Conelius, Craft Spirit Specialist, Allan S. Goodman. 6. Kristen Mixter’s first place cocktail “Mind Your Peas & Q’s” featuring Boodles British Gin. The gin is distilled from British wheat and then infused with a number of traditional herbs and spices including nutmeg, sage and rosemary

24 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com RELAX RESPONSIBLY. © 2016 Paul Masson, Canandaigua, NY. 27% alc./vol. (54 proof) | NTE-PMB17004 AROUND TOWN

NOBLE WINES POURS TASTES AT CHAMBER CHARITY GOLF TOURNAMENT

Noble Wines was among showcased beverages at the Hamden Regional Chamber of Commerce Annual Golf and Charity Tournament on June 13. Beverage professional Donna Taylor of Vine Ventures poured wines from Delicato Family Wines’ Noble Vines selections at a hole sponsored by Sav- Rite. The tournament was held at the Farms Country Club in Hamden, and presented by Toyota of Wallingford to support the Make-A-Wish Connecticut Foundation. Noble Wines are made on the family-owned property in Lodi, California, as well as on the slopes of the cool climate San Bernabe vineyard in Monterey County.

Donna Taylor, Vine Ventures, with Noble Wines. Sav-Rite Liquors of North Haven sponsored the tasting placement.

TWO ROADS EXPANDS DISTRIBUTION TO THE UNITED KINGDOM

Two Roads Brewery of Stratford, Connecticut expanded distribution to the United Kingdom with Distributor Partner James Clay on July 1. “Our approach to selecting new markets and distributor partnerships is one of careful due diligence to ensure we will be well represented and that our brand vision and strategies will be embraced and executed by our distributor partners,” said Two Roads CEO Brad Hittle. “James Clay was an easy choice as they are uniquely qualified in all respects to help us achieve our goals.” Two Roads Brewery Co. was founded in 2012. Brewmaster Phil Markowski, a 25-year craft beer veteran, has put a unique twist on classic beer styles. Along with expanding distribution, Two Roads also announced the “CONNartist” contest. Artists from Massachusetts, Connecticut, Maine, Delaware, New Hampshire, Rhode Island, New Jersey, Pennsylvania, Vermont and New York will have the chance to create a “vertically- orientated piece of art,” the winner of which will be featured on one of the brewery’s tall fermenters overlooking the tasting room. Submissions are due by October 2, 2016. For more details, visit www.tworoadsbrewing.com/CONNartist2016.

ONYX MOONSHINE, GOODWIN COLLEGE HOST SECOND SECRET STASH BEER BASH

The second annual Secret Stash Beer Bash will be held on August 27, 2016 on the Goodwin College Campus, presented by Onyx Moonshine and Goodwin College. Onyx’s Secret Stash seasoned whiskey barrels were sent to participating Connecticut breweries to craft a beer and age it in the provided barrel. The beers will then be featured at the festival, where guests taste each aged brew and vote on their favorite. All the ticket sales from the event benefit scholarships with a focus on entrepreneurship at Goodwin College. During last year’s event, more than 30 participating breweries offered their craft creations. Shebeen Brewing Company of Wolcott was named the inaugural winner. For more details, visit www.goodwin.edu/giving/secret-stash.

26 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com AROUND TOWN AROUND TOWN

NOBLE WINES POURS TASTES AT HENNESSY U.S. BRAND AMBASSADOR CHAMBER CHARITY GOLF TOURNAMENT VISITS HARTFORD

Noble Wines was among showcased beverages at the Jordan Bushell, the U.S. Brand Ambassador for Hennessy, Hamden Regional Chamber of Commerce Annual Golf and presented “Hennessy Academy,” an educational seminar Charity Tournament on June 13. Beverage professional Donna for industry professionals at Little River Restoratives in Taylor of Vine Ventures poured wines from Delicato Family downtown Hartford on June 28. The event was hosted by Wines’ Noble Vines selections at a hole sponsored by Sav- Connecticut Distributors, Inc. (CDI). Bushell discussed Rite. The tournament was held at the Farms Country Club in the history of Cognac and the appellation, the Hennessey Hamden, and presented by Toyota of Wallingford to support brand and products, the region’s terroir, environment and the Make-A-Wish Connecticut Foundation. Noble Wines are 1 rules, as well as uses of the French brandy in contemporary made on the family-owned property in Lodi, California, as well cocktails. Hennessy is crafted under seventh-generation as on the slopes of the cool climate San Bernabe vineyard in Master Blender Yann Fillioux. After the seminar, industry Monterey County. professionals were able to taste and compare different Hennessy products, as well as take part in a mixology Donna Taylor, Vine Ventures, with Noble Wines. Sav-Rite Liquors workshop and learn the art of saber. of North Haven sponsored the tasting placement. 1. Jordan Bushell addressing guests before the seminar while serving a Hennessy punch. TWO ROADS EXPANDS DISTRIBUTION TO 2. Sandra Terenzio, Portfolio Manager Moët Hennessy USA, THE UNITED KINGDOM Connecticut Distributors, Inc. (CDI) with Jordan Bushell, U.S. 2 3 Brand Ambassador, Hennessy. Two Roads Brewery of Stratford, Connecticut expanded 3. Table setting of Hennessy. The tasting consisted of Fin Bois distribution to the United Kingdom with Distributor Partner No Oak; Fin Bois 2 Year New Oak; Fin Bois 2 Year Seasoned James Clay on July 1. “Our approach to selecting new Oak; Fin Bois 10 Year Seasoned Oak; Hennessy V.S.; Hennessy markets and distributor partnerships is one of careful due Black; Hennessy V.S.O.P.; and Hennessy XO. diligence to ensure we will be well represented and that our brand vision and strategies will be embraced and executed by our distributor partners,” said Two Roads CEO Brad Hittle. “James Clay was an easy choice as they are uniquely BRESCOME BARTON & WORLDWIDE WINES qualified in all respects to help us achieve our goals.” Two OPEN REGISTRATION FOR CHARITY GOLF Roads Brewery Co. was founded in 2012. Brewmaster Phil Markowski, a 25-year craft beer veteran, has put a unique Brescome Barton/Worldwide Wines hosts its Fifth Annual twist on classic beer styles. Along with expanding distribution, Charity Golf Outing on Monday, September 19, 2016 at the Two Roads also announced the “CONNartist” contest. Artists New Haven Country Club in Hamden, Connecticut, in support from Massachusetts, Connecticut, Maine, Delaware, New of the Marine Corps Law Enforcement Foundation (MC-LEF). Hampshire, Rhode Island, New Jersey, Pennsylvania, Vermont Registration is open until August 19, 2016. MC-LEF provides and New York will have the chance to create a “vertically- educational assistance to the children of fallen United orientated piece of art,” the winner of which will be featured States Marines and Federal Law Enforcement personnel. on one of the brewery’s tall fermenters overlooking the tasting Since their founding in 1995, MC-LEF has awarded over $68 room. Submissions are due by October 2, 2016. For more million in scholarships and other humanitarian assistance, details, visit www.tworoadsbrewing.com/CONNartist2016. and supported over 3,700 children. Last year’s Brescome Barton/Worldwide golf event raised $83,000 with over 130 golfers participating. Wyatt and Wrylin Holmquist, children of USMC Sergeant Carson Holmquist will receive that ONYX MOONSHINE, GOODWIN COLLEGE funding for their education upon their 18th birthdays. To HOST SECOND SECRET STASH BEER BASH sponsor, donate to, or participate in this year’s event, please contact Mia Ginter at [email protected]. The second annual Secret Stash Beer Bash will be held on August 27, 2016 on the Goodwin College Campus, From the 2015 charity golf outing: Sue Boulhosa, Executive presented by Onyx Moonshine and Goodwin College. Director, Marine Corps Law Enforcement Foundation; Lance Cpl. Onyx’s Secret Stash seasoned whiskey barrels were sent to Michael Schebell; Sgt. Mario Williams; Sgt. Matthew Smith; Cpl. participating Connecticut breweries to craft a beer and age Thomas Hecht; Gene Sepe, CEO and President, Brescome Barton. it in the provided barrel. The beers will then be featured at the festival, where guests taste each aged brew and vote on their favorite. All the ticket sales from the event benefit scholarships with a focus on entrepreneurship at Goodwin College. During last year’s event, more than 30 participating breweries offered their craft creations. Shebeen Brewing Company of Wolcott was named the inaugural winner. For more details, visit www.goodwin.edu/giving/secret-stash.

August 2016 CONNECTICUT BEVERAGE JOURNAL 27 W wine buzz

ViñA Montes serVes uP trio of red white And Pink Leading Chilean winery Montes has introduced a trio of summer wines. Montes Spring Harvest (SRP $15) is the first 2015 Sauvignon Blanc to arrive from Chile, from the cool, coastal Leyda Valley. Montes “Cherub” ($16) is a vibrant blend of Syrah and Grenache, showcasing the terroir of the Colchagua Valley. Father and son, Aurelio Montes Sr. and Aurelio Montes Jr. also reworked Montes “Twins” ($16) to create a blend of Cabernet Sauvignon, Syrah, Carmenere and Tempranillo. Imported by Guarachi Wine Partners. montewines.com Pink Power Continues APACe...

Lest anyone fear the public has cooled to the pink stuff...well, a terlAto enlists Pruning Pros to mass rosé picnic—a “Pinknic”—drew 9,000+ people to Governor’s MAke world ClAss Pinot grigio Island in NYC. Amid reports of Rosé spilling over to ice cream and “About five years ago, we became determined to make a ‘Grand Cru’ sorbet and even gummy bears, new pink wines continue to pop up. expression of Pinot Grigio,” recalls Bill Terlato, whose family helped Frescobaldi is launching their first-ever build the Pinot Grigio category from non-existent into one of most rosé into the U.S. market: Alìe, from the Tenuta popular varieties in the U.S. dell’Ammiraglia estate in Maremma. The wine is a His formula included fruit from top sites in Colli Friuli Orientali blend of Syrah (98%) and Vermintino (2%), and is (responsible for most of Italy’s best whites) and the partnership of Marco immediately pressed off the skins and blended, Simonit and Pierpaolo Sirch, aka “The Pruning Guys.” Their revolutionary with no maceration. SRP $18. approach to pruning—which enables vines to live decades longer, produce higher quality grapes and stay disease-free—has made them The red-hot Chloe line of California some of the most coveted consultants in Europe (they are currently varietals is now pink-hot, with the addition of saving the vines of Bordeaux’ top vineyards from fungal crisis). a Monterey County Rosé. Made primarily of Terlato’s Pinot Grigio illustrates their deft hand, with concentration of Pinot Noir, the wine showcases subtle aromas flavor, chalky minerals and terrific length—all qualities missing from most of berries, watermelon and dried tea leaves. mass-produced Pinot Grigios. “We have plans to purchase more land in The Alsatian-style bottle and screwtop are both Collio and increase production over time—we don’t want this to be a small unusual for the category. boutique wine, but a larger project that shows the world how And just when you think you’ve seen enough pink bottles, along truly complex and outstanding Pinot Grigio can be,” says Terlato. come cans. Born of the laidback California surf and aiming to make rosé good-to-go anywhere, The Drop 2015 California Rosé comes in four-packs of 250ml aluminum cans, for a SRP of $14.99. The brand is named after the make-or-break decision a surfer makes to take on a wave, so it’s meant to be for adventurous types—especially those who might typically reach for a can of beer. Distribution is under way in CA and NY (Park Street); next up OK, TN, TX, CT.

William Terlato, Marco Simonit, and Pierpaolo Sirch

28 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com MSW GPT 2016 Bev Media Ad.pdf 1 7/12/16 2:42 PM

W wine buzz

Imported by Guarachi Wine Partners. montewines.com C Pink Power Continues APACe... M

Y Lest anyone fear the public has cooled to the pink stuff...well, a terlAto enlists Pruning Pros to mass rosé picnic—a “Pinknic”—drew 9,000+ people to Governor’s MAke world ClAss Pinot grigio CM Island in NYC. Amid reports of Rosé spilling over to ice cream and “About five years ago, we became determined to make a ‘Grand Cru’ sorbet and even gummy bears, new pink wines continue to pop up. MY expression of Pinot Grigio,” recalls Bill Terlato, whose family helped CY Frescobaldi is launching their first-ever build the Pinot Grigio category from non-existent into one of most rosé into the U.S. market: Alìe, from the Tenuta popular varieties in the U.S. CMY dell’Ammiraglia estate in Maremma. The wine is a His formula included fruit from top sites in Colli Friuli Orientali K blend of Syrah (98%) and Vermintino (2%), and is (responsible for most of Italy’s best whites) and the partnership of Marco immediately pressed off the skins and blended, Simonit and Pierpaolo Sirch, aka “The Pruning Guys.” Their revolutionary with no maceration. SRP $18. approach to pruning—which enables vines to live decades longer, produce higher quality grapes and stay disease-free—has made them The red-hot Chloe line of California some of the most coveted consultants in Europe (they are currently varietals is now pink-hot, with the addition of saving the vines of Bordeaux’ top vineyards from fungal crisis). a Monterey County Rosé. Made primarily of Terlato’s Pinot Grigio illustrates their deft hand, with concentration of Pinot Noir, the wine showcases subtle aromas flavor, chalky minerals and terrific length—all qualities missing from most of berries, watermelon and dried tea leaves. mass-produced Pinot Grigios. “We have plans to purchase more land in The Alsatian-style bottle and screwtop are both Collio and increase production over time—we don’t want this to be a small unusual for the category. boutique wine, but a larger project that shows the world how And just when you think you’ve seen enough pink bottles, along truly complex and outstanding Pinot Grigio can be,” says Terlato. come cans. Born of the laidback California surf and aiming to make rosé good-to-go anywhere, The Drop 2015 California Rosé comes in four-packs of 250ml aluminum cans, for a SRP of $14.99. The brand is named after the make-or-break decision a surfer makes to take on a wave, so it’s meant to be for adventurous types—especially those who might typically reach for a can of beer. Distribution is under way in CA and NY (Park Street); next up OK, TN, TX, CT.

William Terlato, Marco Simonit, and Pierpaolo Sirch VINEYARD VIEW

Maugle Sierra Vineyards

Taste o Ne in a winery,” said Maugle, who decided as popular white wine blends, such as a several years ago to return to his native iesling, Chardonnay and Cayuga blend, Engan Born o Connecticut, where he and etty planted called endevous, and red varietals. Traes Abroa their first five acres of grapes. esert wines Aura ate Harvest Vidal, After they began selling their award- ue Sera Syrah, speritu de St. Croix winning grapes to other vineyards, they and Seduction St.Croix Souao are World travelers decided to open their wine cellar to the fermented with a blend of enymes to come home to create public, on the weekends, in 200. Maugle evoke flavors of blackberry, currant, regional wines Sierra Vineyards has since grown into a plum, pomegranate and more. Wines full-time job, where aul is the vintner, are sold at the vineyard and several area etty manages the retail, marketing, liquor stores. BY NANY R dcor and day-to-day operations, and “We dont try to do things that others 13 employees work at the vineyards are doing were not trying to do a and winery. infandel if we do a Syrah, its primarily “We call ourselves the only winery in Connecticuts sub-ero winter for blending,” said Maugle. “We try to casino country,” said aul Maugle, h.., temperatures inspired the couple to grow deliver a taste of New ngland in each sip of Maugle Sierra Vineyards in edyard, St. Croix and Marquette red varietals, and were not trying to recreate Napa here.” which he owns with his wife, etty, whose St. epin, a late-frost white. These species, With an eye on careful growth, they maiden name is Sierra. “quietly age” in their cellar, before the opened their 2,050-square-foot Sierra The area is “tourist heaven,” he said. wines are ready for drinking. eing cold- Sunset oom and atio in 2010. The Visitors come from as far away as tolerant to 30 degrees below ero also Singapore, New ealand and South helps, as the vines are not impacted by low Africa, and as close as New ngland. nly winter temperatures, Maugle explained. a short drive from casinos, beaches and edyard is located in a “temperate rain historic Mystic, Maugle Sierra Vineyards forest” region, within five miles of ong is a place where Maugle said, “The wine is Island Sound. Maugle Sierra Vineyards built to warm the spirit.” enjoys conditions similar to those of Their home, built in 10 and furnished regon. They grow nearly 0 percent of with their collection of antiques, is on the grapes used to make Maugle Sierra 9 acres, of which some 11 are dedicated wines. The remainder is from vineyards to grape growing. uring his 28-year in ong Island, New ork Massachusetts career as a food scientist, nutritionist and and a nearby edyard vineyard on the aquaculturist, working in 35 countries, Morgan farmstead. aul acquired “some vintner skills” Maugle Sierra Vineyards produces some during his and ettys frequent visits to 2,500 cases each year, with a mix of nearly wineries in Chile, southern France and a doen wines, including estate wines elsewhere. “Chemists are always welcome St. Croix, Marquette and epin as well

30 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com tasting room and entertainment space offers a deck and outdoor seating with live music on weekends throughout the year and serves as a venue for special events, including weddings and parties. Maugle Sierra is a member of both the Connecticut Wine Trail and the Coastal Wine Trail of Southeastern New ngland. Although this second career is more work than his first one, aul said “its a nicely connected lifestyle in which to retire. Working and living overseas was very provocative and challenging America is the greatest place Ive lived in. The vineyard allows us to be here and makes enough to pay the bills.” Its premature for an Paul and Betty Maugle. “exit strategy,” as they are enjoying themselves, he continued. “I dont see us stepping away.” ■ A SA VYAS 825 827 COLONEL LEDYARD HIGHWAY Vineyard View will be published quarterly as part of LEDYARD, CT 06339 our continuing local focus. Contact [email protected] to be featured.

August 2016 CONNECTICUT BEVERAGE JOURNAL 31 RTA RW

ino et al Wine & iuor Superstore

BY SAANNAH MU

fter only a year in business, Hemant Sujan, owner of Vino A et al Wine iquor Superstore, has made what was once an empty location on Main Street in Southbury into LOCATION a successful store. This was also Sujans 0 MAIN STREET first venture in the beverage alcohol SOUTHBURY, CT retail business. He left his information FACTS technology career after 15 years to try SUARE FOOTAGE ,800 something new. “I thought about doing YEARS IN OPERATION 1 something different,” he said. “Thats when it all started.” Sujan said he was concerned at first about the location because of existing competition, but, “competition is tough director. Nicholson has been in the trade Nicholson said products increasing in everywhere,” he said. “I was a little for more than 25 years with experience popularity are “white wines that are aged concerned, but we settled into the town that spans from owning boutique wine in stainless steel tanks, there are more very well and with our selection and and spirit shops, working at Connecticut calls for those rather than an oaky white prices and customer service, people like istributors, Inc., and most recently wine, and lots of red blends and French us. usiness-wise, its growing very well.” at evMax. “ive me a shopping cart ross.” Nicholson said the stores whiskey To help further grow the business, Sujan and Im dangerous,” he said, laughing. sales are “on fire,” which confirms hired Ty Nicholson as the wine and spirits When it comes to helping customers pick national sales trends. out products, he usually runs through a The majority of the stores sales are driven series of questions to narrow down each by wine, and Sujan said he sells a lot of shoppers taste preferences. Italian Chiantis. eflecting on his craft When the business opened, Sujan beer sales, “its difficult to keep them in relied on his staff of four, along with stock.” Sujan and his staff engage with the sales representatives, to begin stocking community by hosting in-store product inventory. Now, he said, “Weve changed a tastings. In the past, they hosted special lot of things based on customer feedback tastings with musical entertainment on St. and suggestions from Ty and store atricks ay and Independence ay. manager yan Hackett. We know what “Its a fun business to be in. Ive been sells and offer inexpensive, mid-range and enjoying the experience,” he said. “Its high-end wines. We appropriately stock a nice, small town. The people are nice for our customers.” here, and that helps.” ■

ino et al Wine Liquor Superstore Ty Nicholson, Wine and Spirit Director Hemant Suan, Owner Ryan Hackett, Store Manager. FEATURE If you own a small, medium or megastore and would like YOUR STORE to be featured, email danathebeverageournal.com

32 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com R OUN

CRAFT BEER TAES A SELFIE

BY JAC ENNY

The industry has spent time over the past several weeks looking million in sales through the tracked retail outlets in the first half of at numbers from the beer business, including both mass market 201. Two years later that number was 3.5 million. beers and domestic craft. eports appear to be focusing mainly on rowth, it can be deduced, is coming from the thousands of small the decline in growth of craft beers between June 2015 and June craft brewers. of this year. Some media outlets have portrayed this as an “M” As mentioned in my previous column, craft beer is encountering moment for the industry, leading readers to wonder if something serious competition from flavored malt beverages, ciders, hard bad is going to happen to all the great craft beer. drinks, such as tea and lemonade, and spiked sodas. These are no Such an occurrence is not on the horion. The numbers tell us small threat, and brewers are starting to produce products in these that the growth of craft beer yes, it is still growing has slowed categories to capitalie on the trend. Craft beer consumers are also from 13 a year ago to .2 this year. In 201 it was 18 percent. sending feelers deeper into the spirits and wine ones, and a few These numbers come from II Worldwide, a reputable compiler of growing imported beers are among their choices. statistics. For beer, they examine product movement from grocery, What of our commercial beers, our ud and ud ight, Coors drug, club, dollar, mass merchandiser, Walmart, and military ight and the Miller family The industry is watching a steady drop stores. These retail outlets are off-premise only, and not 100 of in volume. Nielsen reported that sales for the top three light beers the off-premise market and they ignore on-premise sales, which are declined an average of . percent during the three months ending about one-third of the craft beer business. in May. When you watch the 30-packs roll en masse out the door art Watson, chief economist for the rewers Association, the lately, especially over the July weekend during which Americans craft segments industry group, weighed in following the rash of spent 1 billion on beer, its hard to imagine that the suits in the scare stories. “That growth was slowing wasnt new,” he said. “Craft board rooms are gnashing their teeth over dropping sales. brewing growth slowed from 18 percent to 13 percent from 201 to 2015, but that wasnt a huge concern for the industry since the absolute growth of the industry was still very large. Its only natural that as craft gets a larger and larger base, growth rates will slow.”

As with everything, a look at the larger picture puts things in This Beer Column marks the start of my 22nd year writing for perspective. In 200 there were about 1,00 breweries. Today there e ei eee . Fortunately for me, there is no end of topics to examine in this endlessly fascinating world. are ,00. Craft beer has been penetrating deeply into more retail Fortunately for you, the beer industry changes all the time so I channels and faces competition from other brewers as well as other can entertain you, I trust, with the ever-evolving details. types of drinks. ouble-digit growth, wonderful as it sounds, brings When I began this proect in 1995, the craft beer industry had challenges of its own. The industrys production in 201 rose by established itself but was still the new kid on the block. Not long thereafter it suffered a shake-out, but catching its breath .5 million barrels to 22.1 million, a growth rate aptly described by on the rebound it has never looked back. Thanks, craft beer. rewbound.com as “furious” and “unlikely to continue long-term.” And thank you gentle reader ˙ Statistical information in any industry is strongly influenced by the major players. In the craft sector those include Samuel Adams, Sierra Nevada and New elgium. Nielsen figures revealed that combined volumes for the top doen craft brewers grew just 1 ABOUT AC ENNY during the three months to May of this year. II now reports that Jack enny has been writing the Beer Column for e eee fully half of the top 30 craft brewers are experiencing volume since 1995. declines, and for six of those 15, the declines are in the double digits. II numbers show that Samuel Adams, for example, had 3 WRITE TO HIM thebeercolumngmail.com

August 2016 CONNECTICUT BEVERAGE JOURNAL 33 RN U

CARBONES RISTORANTE Patio Permitting. 588 FRANKLIN AVENUE HARTFORD Comiance in 6 WINTONBURY MALL BLOOMFIELD Otoor Serice. With locations in Bloomfield and Hartford, both award-winning and BY MARIYN OATO family-owned Cabone’s restaurants specialize in authentic Italian food and wine selections, as well as fresh, estaurants often attract customers with an outdoor dining option. If you currently do seasonal cocktails. not have a patio permit, its not too late to get in compliance. Just because you may have a liquor permit for your business does not mean you are allowed to serve on a patio, unless you have also obtained the required patio permit from iquor Control.

STEP Complete the patio permit application form. iquor Control has a separate form for patio applications, which also requires signatures from the local oning enforcement officer, the fire marshal and the health inspector.

STEP et the appropriate signatures. At oning, the oning enforcement officer will determine whether the proposed area is properly oned for patio use. The fire department will check to ensure that seating on the patio will not create overcrowding, i.e., allow sufficient space to exit in case of an emergency. The health department will check to see if your restaurant is up-to-date on health code issues. They will also determine whether umbrellas will be required for patio seating. Bartender Jason Perryville. STEP roduce a detailed plan of your patio. A detailed plan of the patio, showing the location of tables and the type of dividers surrounding the patio and area of egress, is required. Some patios may be located on city property, which would require an additional application BARTENDER with the city, allowing use of city property for the patio. The city would require a copy of Jason Perryville the seating plan and may request that it be prepared by a licensed surveyor. COCTAIL Also required is a copy of your liability insurance naming the city as an additional Cucumber Martini insured. They may also require a copy of your lease, demonstrating your right to occupy the premises. Most cities approve outdoor dining from March through November. RECIPE Mix: WHAT HAPPENS NET nce the patio application is filed with iquor Control, » 1.5 oz. fresh house cucumber juice it will get assigned to an agent. The agent will need to make a field inspection prior to » 1.5 oz. Crop Cucumber Vodka preparing a report for submission to the commission for approval. This process may take » 1/2 oz. St-Germain elderﬂ ower four to six weeks. No one wants to be surprised by a liquor control officer. An agent could liqueur quickly identify if a patio is not included in the permit from a routine inspection. » 1/2 oz. fresh lime juice Following these steps will allow you to include outdoor dining confidently, knowing it is part of your permit. And if you have already begun experimenting with outdoor dining Shake. Serve up in a martini glass, options, these steps will ensure you are in full compliance. half rimmed in salt. Garnish with an English cucumber wheel.

ABOUT MARIYN OATO

“It tastes just like a cucumber. It’s like Marilyn Lodato is the owner of Connecticut Liquor Permit, a a summer salad. People love it,” said consultant and expeditor assisting clients in the application process for liquor and patio permits, with over 25 years’ experience. She Bar Manager Paul Kelley. can be reached at marin@iorermit.com. This article is not intended to be legal advice.

34 CONNECTICUT BEVERAGE JOURNAL August 2016 Search and order online at www.thebeveragejournal.com

THE FEMME PARADOX

WOMEN LOVE WINE—AND BUY A LOT OF IT. BUT CAN MARKETERS ZERO IN ON WOMEN SPECIFICALLY?

BY ZACHARY SUSSMAN

ortunately, the plight of female oenophiles has im- WOMEN ASCENDANT proved since the second century A.D., when Roman Or is it disproportionate? While the score-happy, claret- women faced severe punishment for consuming al- cellaring, middle-aged male may still represent the prototype Fcohol. Yet gender associations remain embedded in of wine’s most important consumer, women have emerged as the world of wine. It’s easy to notice once we start looking for the major force driving the market. It is currently estimated it: Richer, heavier wines are “masculine,” while delicate ones that women account for 55% of American wine drinkers and are said to be “feminine.” Formal wine service is ingrained with are directly responsible for over 80% percent of the wine a gendered code of conduct (all too often, men still get hand- purchases in the United States each year (volume). Given ed the wine list; ladies get their glasses poured first). And the the huge slice of the market-share women represent, it’s only dominant image of a wine collector is still unflinchingly male. natural that marketers can’t seem to resist trying to answer Specific aspects of gender in wine are naturally evolving. that perennial question: “What do women want?” Women continue to enter all corners of the industry. And To an extent, the market has attempted to answer the presumptions of wine preference are flexing; to wit, the term question itself, via a proliferation of female-targeting “brosé” being used to capture rosé’s current surge of popularity labels like Skinnygirl, Seven Daughters, Middle Sister with men—a situation practically unthinkable a decade ago. and Mommy’s Time Out, just to name a few. With names The most visible area in which gender rears its head over and/or imagery hitched to gender stereotypes, these and again in the wine world is on retail shelves, where there brands have nevertheless earned spot on shelves across seems to be a disproportionate amount of marketing mojo being the country. steered toward women-oriented branding and promotion. To what, then, can we attribute their success? WOMEN & WINE

PRICE IS RIGHT? and social reasons to drink In an effort to determine why this Lucrative as it might be, wine.” Another important might be the case, marketers have been there’s one fundamental distinction involves cost: posing all kinds of targeted questions: problem with trying to enter “Women were more likely Are women drawn to a label more by the mind of the “average fe- to purchase less expen- name, or by graphics? Is color important? male consumer.” Fundamen- sive wines ($2.00-$9.99),” But at what point does “appealing” to tally, she’s a fiction. Much re- whereas men are almost women cross the line into “pandering”? search shows that, if she does twice as likely to purchase Wine Market Council reports that 17% exist, she’s really not so differ- bottles priced above the of female consumers feel “turned off” EYE CANDY ent from her male counterpart. $25 mark. by gender-specific labels. Mary Ewing In a 2012 study published The operative question has Together, these findings Mulligan, President of International in the International Wine become not why to market predicate a basic formula: Wine Center in NYC, and the first wine toward women, but Business Journal, for instance, how. Tongue-in-cheek price tags below $10 that American woman to become a Master of Dr. Liz Thach determined packaging has worked for present a lifestyle-centric Wine, adds: “Wine marketing to women brands like Middle Sister, angle seem to stand a bet- needs to strike a balance so that it engages that “there is much in com- Happy Bitch, Viva Diva and mon between California men Mommy’s Time Out (which ter chance with the specific its target audience while not enraging and women in terms of wine- just launched in 1.5L size). type of shopper these labels other segments of the female wine- drinking occasions, motiva- are courting, who mostly drinking population by overdependence tions to drink and preferred just wants to unwind. “The on stereotypes.” wine style” and that “gender-neutral wine data shows that emotion-based market- Sensing that women’s attitudes might promotions will most likely be more suc- ing works, and brands have honed in on be changing in favor of subtler cues about cessful in reaching a larger demographic that,” explains Leslie Sbrocco, author of gender, certain brands have started to and thus the market-share.” An earlier Wine for Women: A Guide to Buying, Pair- rethink their strategies. “One of the things 2010 study, presented at the fifth Inter- ing and Sharing Wine. “A lot of women we found out from the consumer research national Academy of Wine Business Re- want to come home, have a glass of wine, was that there is a group of women who search Conference in Auckland, New and relax after a busy day. It’s a lifestyle don’t want you to overtly play to them,” Zealand, similarly concluded that “gender choice, and let’s face it: Many people still explains Ed Barden, Director of Marketing is not a particularly useful variable with buy wine based on the label.” for Excelsior Wines, whose Little Black which to segment the global wine market.” Dress is among the lifestyle category’s Digging a little deeper, however, the SOFTENING THE STANCE most enduring national brands. research does reveal some distinctions The pressing question for the wine mar- Little Black Dress (aka LBD) recently in the purchasing behavior of men and ket is not why to target women, but updated its packaging to reflect a “less women, which brands have incorpo- rather how. “Women overwhelmingly gendered” look, designed to appeal to “a rated into their strategies. According to lead consumer purchasing in the world, larger range of women,” according to a Thach’s study, “men mentioned more which is also reflected in the U.S. wine recent press release. “Before, we had a practical motivations for wine con- segment,” notes Monika Elling, CEO, clothes-hanger on the label and a pair sumption.” Women, on the other hand, Foundations Marketing Group. “In or- of red shoes, but now we’ve created a “seemed to focus more on hedonistic der to be successful in selling to them, very simple and premium-looking it is important to keep their package,” Barden says. “The biggest culture, habits and sensibili- win comes with something that’s ties in mind.” Tapping those a little more centrist and subtle. sensibilities remains an im- Women don’t want to bring a precise science, to be sure, stereotype to the dinner table.” and it would be misguided “Today’s modern woman to assume that they can be wears many different hats reduced to generalities. The daily. Marketers should take category of gender-specific the time to identify sub-seg- labels wouldn’t persist if ments rather than lumping women weren’t buying these all women into one homog- wines. And yet, a number of EASY DOES IT enous group,” notes Deborah self-professed female-appeal Brenner, Founder and Presi- Blanc de Bleu is exactly the kind of product Attractive packaging with a that turns heads—and it is a hit on the bridal wines have petered out, no- toned-down feminine angle dent of the Women of the circuit, where it’s simultaneously “something is another approach that Vine Alliance. “One message new” and “something blue”—not to mention tably Butterfly Kiss, Girl Go just plain fun. Lightly and “Be.” has gained traction. does not fit all any longer.” 0178_Frontera_After_Dark_Bev_Media_Ad.indd 1 fronterawine.us/afterdark comes upafterthesungoesdown. After Dark.Inspired by thenight, forwhatever The nighttimeistherightforFrontera • • • 2 special blends–Moonlight(White)and After Midnight (Red) 8varieties Frontera in750mlsize. After Darkisavailable deliver rich ﬂ andaromas. avors inthestillnessofnight to harvested – madefromgrapes REPRESENTATIVE SEE YOUR LOCAL 7/7/16 4:14PM

Clarice Turner, Senior VP at Food TRIED & TRUE among younger women wine drinkers’ de- Americas, who is overseeing the budding Some of the most enduring mographics; it’s never just about gender. wine program at Starbucks, offers: “My female-oriented brands also feature For Samantha Dugan, General Man- personal feeling is that marketing is something extra in their attempts ager of The Wine Country, a popular wine most effective aimed first at lifestyle to appeal to women and develop shop in Southern California, there seems characteristics. Certainly gender can be brand loyalty. For this “emerging to be a rather clear segmentation within generation of wine enthusiasts, a factor, but for the investment, lifestyle the demographic of Millennial women: a catchy package or flashy and occasions tend to be drivers of tagline isn’t enough,” says “The younger female wine drinkers we’ve purchase/visits [beyond price and quality], Cheryl Indelicato, creator been seeing lately generally fall into two and over time create relevancy that can of HandCraft, which categories,” Dugan clarifies. “There are drive loyalty.” annually raises funds for the ones who have seen more wine be- breast cancer aware- ing consumed on television via The Real THE ‘B’ IS BACK? ness. Little Black Dress’s website Housewives and such, who perceive some features entertaining tips and Other examples of wine marketing (and kind of built-in glamour to drinking wine. links to an array of packaging) taking a subtler approach simpatico sites of Then there are the ones that have been include Polka Dot, Domino, Belle interest to women. bitten early, who are curious to try new Ambience and Chloe. While the logic The Seven Daugh- varieties, new regions, and to explore behind these wines and Little Black Dress ters website features more food and wine pairings.” going less “femme” seems sound for a seven women Dugan’s “two types” analysis represents mass audience, it may come as a surprise bloggers offering her strategic approach, derived from front- “tastes, tips, trends and tricks to see the apparent success of brands built line experience, which is always the most for getting more out of every around the controversial “B” word. day.” Continuing to evolve, reliable source of customer knowledge. Witness the lineup of wines Seven Daughters Moscato and Pinot Noir The larger picture is that broad national accessible with the click of a mouse will be available in 250ml cans starting statistics are of limited use to retail wine on BeverageMedia.com’s price-listings this summer. merchants; a merchant’s particular female database for Metro NY: Bitch, Jealous customer base is the demographic pool Bitch, Royal Bitch, Sweet Bitch…. And that matters most, which is bound to be there’s even Happy Bitch (distributed in niche of people (mostly women, accord- more diverse than any market research Upstate NY, New Jersey and Arizona). ing to the brand) who like to hang out could possibly account for. Founders Debbie Gioquindo and Keryl at home with Netflix, wine and popcorn. Perhaps the best advice for wine sellers Pesce took the wine’s name from the title everywhere is pretty self-evident: Pay of a self-help book authored by Pesce. If MILLENNIALLY SPEAKING… close(r) attention to your store’s female the book bills itself as “the girlfriend’s If the growing ranks of female wine clientele. Some may enjoy learning, as guide to…finding the fun, fabulous you drinkers represent a coveted audience, Samantha Dugan recounts, that certain inside,” then Happy Bitch the wine—like then the sub-demographic of millennial- wines were made by women winemakers, fellow Bitch-named bottlings—aims right aged women would be considered a holy whereas others will be more interested for a quick hook. “I think the branding grail. Millennials currently drink over in discovering a new region or varietal. toward women is great when you do it 50% of the wine purchased in the U.S., If a few will be happy enough to grab a the right way,” Gioquindo says. “You Wine Market Council reports, and the limited-edition bottle of Ecco Domani want to make it fun. You want to make majority of these purchases are being made by fashion designer Zac Posen and run, it enjoyable.” by women. In 2015, females accounted others will be eager to geek out about a Whether or not women actually find for 66% of “high frequency” (once or hipster-approved Cabernet Franc from fun or enjoyment in these efforts is more a week) wine drinkers under the Loire. Of course, the vast majority best taken on a case by case basis. the age of 30. will be looking for no more or less than a To be sure, the success of such But while the buying clout bottle of red for tonight’s pasta. labels can be surprising. For ex- of younger LDA is not in In the end, there are as many ample, we have seen an out- doubt, the sheer dynamics of different types of female wine drinkers as lier such as Blanc de Bleu, the the market—in which SKUs there are wine drinkers. But as women’s decidedly untraditional blue continue to explode—and the excitement about wine—to say nothing bubbly, make a substantial Gender marketing experimental nature of this de- of their spending power—continues to impact in the bridal market. that is too obvious mographic make it that much grow, one thing is certain: the future And Popcorn Cellars Char- can be a turn-off for tougher to pinpoint what of wine sales will likely continue shoppers; wine in a donnay has tapped into purse-shaped 1.5L bag- works and why. There is in- to command the attention of wine the seemingly ultra-narrow in-box is one that evitably a lot of divergence marketers and sellers. n didn’t work out. RAISE A GLASS TO OUR 100th Birthday.

The Babich family has been making wine in New Zealand since 1916. We are New Zealand’s most experienced, family owned winery. Join us as we celebrate the stories that have shaped our 100 years of innovation, achievement and winemaking excellence. Discover our stories at babichwines.com/100stories. look like,orwhere itevenneedstobe. assumptions of whatawineryoughtto active cities,whicharecasting aside in thebustlingheartofsome ourmost presented bytoday’s urbanwineries,set certain tobedifferentfrom the set-ups grapevines. surrounded byrowsofmanicured most certainlycanpicturethewinery And no matter which scenario, you high-tech marvel nestled ina hillside. C URBAN RENEWAL WINE FOCUS Whatever you imagine, it’s almost URBAN WINERIESAREREDEFININGTHE rustic barn, or perhaps a stately chateau.Maybea a winery. Maybeyouseea lose youreyesandpicture SET AMIDSTREETS ANDBUILDINGS, MEANING OF‘WINECOUNTRY’ BY JIMCLARKE in Lytton Springs, sotheyhadsettledin and Ridge’s newer vineyardpurchaseup time betweentheMontebello location was workingforRidge,anddividing his set outtobe“urban.”In1996, Michael Wine Trail has10winerymembers. theOakland Urban Rosenblum; today one ofthefirstinOakland,alongwith bring themtothewinery.” Dashewas south toPaso…it’s easytogetgrapesand Sierra Foothills,Sonoma,Napa,down grapes frommanydifferentplaces—the wineries arenumerous:“We canbringin Oakland, saystheadvantagesforurban Michael andhiswifeAnne didn’t Michael Dashe,ofDasheCellarsin Boston, isCity Winery—it’s inthename, in Chicago, Atlanta, Nashville,and began inManhattanandnowhas outposts the mostovertlyurbanwinery, which Cellars—as hasSeattle. Teutonic Wine CompanyandBoedecker Winery Grouphas12members,including scene develop:Portland’s PDXUrban The PacificNorthwesthasseenasimilar support local retailers and restaurants. dinners orin-storetastingsandotherwise also makesiteasytohostwinemaker not justatastingroom.Hislocation facility,16,000 squarefeetproduction a transitrideaway, andtofindafull are delightedtofindwineriesvisit We justputourmoneyintograpes.” an option.We wereabootstrapoperation. project, “Buyingavineyardreallywasn’t When itcametimetostarttheirown San Francisco,aconvenientmidpoint. Alie Shaper It’s not juston the West Coast. Perhaps Dashe saysvisitorstotheBayArea the terroir. of means thecity’screativitybecomespart For Brooklyn Oenology, beinganurbanwinery

BROOKLYN OENOLOGY PHOTOGRAPHS BY DAVID BENTHAL THE POWER & PROMISE OF THE CAN

Ben Parson’s downtown Denver location isn’t the only the winemaking process. When Parsons unconventional aspect of started the winery in 2008 he was inspired his winery. His commitment by the taproom model so common around to experimentation and packaging innovation—from Denver, where people enjoy beers made edgy labels to wine on tap and in cans—has on-site. For Parsons, being near the been the foundation of his business model customer was more vital than being near since he launched Infinite Monkey Theorem the vines; most of Colorado’s vineyards (IMT) in 2011. are on the opposite side of the state. “Many were skeptical at the beginning, The model, especially selling so much and the cans still get a mixed reaction,” Parsons says. “Many people love the Michael Dashe was one of the first to set up a winery wine on tap or in cans, means they’ve convenience of the single serve, but in Oakland, CA, in 1996 (pictured above, left); today favored certain styles. “We’re trying to the Oakland Urban Wine Trail has 10 wineries. naysayers find any change to traditional make wines that are more accessible, packaging hard to fathom.” By the end of for everyday use, not to age 20 years,” 2014, he started to see real traction as Whole after all. The concept was to be a place says Parsons. “We’re making wine to be Foods and Frontier airlines got on board. for individuals to make their own wines, consumed young. Even the higher end IMT produces four California wines in coupled with a restaurant/wine bar and wines only need 3-4 years, maybe.” can: Red (Syrah), White (Chardonnay), Rosé live music venue. City Winery does make While the urban model builds on a (Syrah) and Moscato: all but the red are slightly carbonated. Parsons also produces wines under that label, but they are not small, locavore base, that’s hardly the a dry hopped pear cider in a can with fruit limit; Infinite Monkey Theorem now has available in regular distribution channels. from Oregon’s Hood River. distribution in 42 states, and this year Just two years ago, IMT sold 180,000 As Local As Wine Gets? Parsons even opened a second location units; this year the company is on track to Contrast that with Infinite Monkey in Austin, TX. Similarly, New York-based sell 1.5 million across 42 states. But it’s still Theorem in Denver. CEO and winemaker Brooklyn Oenology, celebrating its tenth just the beginning, believes Parsons: “Once Ben Parsons says not only do local year, is available in six states, thanks in people recognize the usage occasions that restaurants stock his wines (often on tap, part to the recognition of the Brooklyn cans allow—concerts, the park, the beach, soccer games—we see the acceptance grow. which is especially convenient when the name. “Brooklyn is a name people One could argue that Millennials are leading winery is so close); they also bring their recognize anywhere in the world,” says this charge, but really it’s anyone who likes staff to the winery to learn more about founder and winemaker Alie Shaper. to drink wine at times when a single serve Shaper works with New York State product makes more sense than a bottle.” (Finger Lakes and Long Island) grapes, — Kristen Bieler Charles Smith Wines Jet City, a converted Dr. Pepper bottling plant in Seattle’s Georgetown neighborhood, but also collaborates with her neighbors in features two tasting rooms: the main floor with a Williamsburg in terms of artwork for her rustic Northwest feel, and upstairs a ’60 s vibe, with labels, featuring local oysters in her tasting nod to the aviation industry. “Being near the room, and so forth. “For us, the Brooklyn customer was more Terroir concept includes local agriculture and those regions, but it’s also expressive important than being of our community.” Parsons agrees, noting near the vines.” that the artistry of winemaking benefits — Ben Parsons from being part of urban life. “People live in cities because they’re excited about the art and cultural activities; we’re surrounded by other creative people.” For Shaper, being an urban winery means the city’s creativity becomes part of the terroir. ■ trend T spotting

Whiskey express! Technology is trying to cheat Mother Nature when it comes to aging spirits

By Robert haynes peterson

roducers have been tinkering that tastes five or six years old, ideal for with the spirits-aging process bourbon-style whiskies. Reflecting the Above left: Santeria Rum is produced by Rational for about as long as distilled new-tech, indie spirit, Catskill Distilling Spirits Distillery of South Carolina in collaboration with Lost Spirits Labs. Right: Bryan Davis of Lost liquids have been stored in labels feature names like Defiant Rye and Spirits made a splash by announcing he could barrels.P Techniques that have endured Fearless Wheat Whiskey. make whiskey and rum in six days that taste like they have aged two decades. include using smaller barrels (which increase the amount of contact between Totally Rad the liquid and the wood); creating a While Catskill Distilling’s approach can from the wood into the spirit—and solera (adding new spirit to already-aging be rationalized as a means of mimicking esterization, the chemical conversion product); and using wood chips or staves nature in order to exert more control over of fatty amino acids into the organic for oak “flavoring.” the post-distillation aging, Bryan Davis’s compounds that add fruit and oily notes. Lately, the tinkering has aspired to an approach at Lost Spirits in Monterey, CA, His research led him to a new even more dramatic level, bolstered by new is more extreme. Davis, who previously technology—dubbed the THEA One technologies. At the Catskill Distilling worked with the Spanish-based absinthe reactor, a sort of Hadron supercollider Company in Bethel, NY, proprietor Dr. brand Obsello, first got his idea by wanting that bombards a raw spirit with all the Monte Sachs uses a technique he calls to be different. “With 400 distillers, no component chemicals and reactions “accelerated aging” he learned from the one needed another vodka, gin or white that are expected to occur by the end of late Lincoln Henderson (Brown-Forman, rum,” he recalls. And he targeted aging the aging process. It’s more like taking a Angel’s Envy). Four specially designed, because he believed that the math for shortcut, as opposed to accelerating the heat-cycled warehouses emulate seasonal aging whiskey didn’t make sense. It was aging process. heating and cooling, but at a faster rate. time to accelerate the process. For each base spirit and for each Sachs says the design was Henderson’s “Whiskey is a solution to over 600 desired result, it takes Davis several weeks but hadn’t been put into action. Heating things,” Davis says. “There were a lot of of tweaking to get the desired profile. He and cooling allows raw spirit to seep in missing links in the research on precisely made a splash last year by announcing and out of the barrels, collecting esters how a spirit ages in the barrel.” He he could make a whiskey or rum in six and flavoring from the wood. Sachs says honed in on the dual aging processes of days that looked, smelled and tasted as if two years in his rickhouses creates a spirit extraction—physically pulling flavors it had aged for 20 years. (An interesting Summer Rés TTL US: Rosé +59% DOLLARS

Source: Nielsen TTL US 24 week period ending 4/23/16

Left: Cleveland Whiskey uses a pressurized system featuring staves of non-conventional wood, like black cherry. RIGHT: Catskill Distilling has four temperature-controlled warehouses that create an accelerated cycle of conditions that mimic changing seasons.

quirk: Davis points out that he produces Whiskey introduced a process Another plue: rational a finished product, i.e. a 20-year “aged” wherein whiskey produced in price points for the finished spirit. Yet, he can’t yet make 10-year and Kentucky and Indiana is aged products. Santeria Rum is 15-year expressions of the same juice.) for a few weeks in new oak about $35 SRP; Rattleback The goal now at Lost Spirits is to (as per the bourbon rules), Rye is $45. Rattleback just partner with other distillers making great then shipped to his facility launched at Tales of the raw product. So far, the company has two in Ohio. The whiskey Cocktail in July. Made at “beta testers,” as Davis calls them: Santeria is “finished” through a Lost Spirits’ new lab/distill- Rum, and an upcoming Rattleback Rye. pressure-aging system where ery in Charleston, the 61% staves of black cherry, honey undiluted (122 proof), ma- Crossing Borders, Transparently locust, hickory and other tured with Sherry-seasoned, Davis isn’t the only explorer in the world of non-conventional woods are placed tannin-stripped new American oak. By rapid aging. Tom Lix of start-up Cleveland with the whiskey inside pressurized steel contrast, some start-up distillers jump containers which force the spirit in and into the market by sourcing already- out of the staves for additional coloring, aged whisky or rum, putting their label flavoring and chemical interaction. This on it and charging $75 or $100, in part step takes about 24 hours. to keep up appearances and in part to Lix points out that his company isn’t pay back hungry investors. “The pric- simply providing a high-tech, fast product: ing doesn’t have to be inflated,” says “That’s not necessarily a consumer Davis. “That would take all the fun benefit. Our focus is, what can we use this out of it.” technology for that hasn’t been possible In general, the consensus is that the before?” Hence the exotic wood finishes. disruptive technology doesn’t capture “You couldn’t make a barrel out of black all of the nuances, flavors and general cherry, because it would leak like a sieve,” wherewithal of whiskey that sits in a says Lix. rickhouse for five, 10 or 20 years. But for One reason writers and bartenders a world increasingly thirsty for brown have been receptive to the concept of spirits, it seems to be an acceptably fine rapid aging is a sense of transparency way to get more decent product to the regarding technology and intent. Lost shelves. And given the relative pricing Spirits and its partner distilleries, for and degree of transparency—coupled example, make no attempt to hide the with continuing demand for mature Other exotic woods used at Cleveland Whiskey include honey locust, hickory and sugar maple. technology (as is sometimes done with spirits—speed-aged spirits are likely sourced or flavored products). to proliferate. n Congratulations to the following 2016 ABL Retailers of the Year:

PETE’S PACKAGE FISHPAWS MARKETPLACE BONBACE WINE & SPIRITS Troy, AL Arnold, MD Farmington, NY

THE GRAPE LEAF FRANK’S DEN O’DARBY’S FINE WINE & Denver, CO Glen Burnie, MD SPIRITS Rock Hill, SC KNIGHTLY LIQUORS KAPPY’S FINE WINE & SPIRITS Orlando, FL Everett, MA JUDY’S LIQUOR Fredericksburg, TX DECATUR PACKAGE STORE GOLD ISLAND CASINO/ISLAND Decatur, GA LIQUOR & WINE MORAN’S LANDING Helena, MT Tomahawk, WI CRAZY TIME PUB & GRUB Machesney Park, IL BAYWAY WORLD OF LIQUOR THE LIQUOR STORE OF Elizabeth, NJ JACKSON HOLE BAR BARRY LIQUORS Jackson, WY Lafayette, IN

BAR TALK

MIAMI ON THE MOVE

BEN POTTS, BAR MANAGER, BEAKER & GRAY, MIAMI, FLORIDA

BY ALIA AKKAM

en Potts is the bar manager BMG: These open-minded customers of Beaker & Gray, a restau- surely crave more than the everyday rant in Miami’s Wynwood daiquiri. What do they like to drink? neighborhood emphasizing B BP: the connection between food and drink. In Miami, exploration started with menus where food plays a central the classics—Old Fashioneds were first, role at Beaker & Gray. It seems like Negronis soon to follow. Now, they there’s synergy between the kitchen and bar. Can you elaborate? BEVERAGE MEDIA GROUP: want more. At Beaker & Gray, the For so long, Miami’s bar culture was Halliwell [Stoli, Cocchi Rosa, ginger, defined by South Beach. What’s strawberry, mint] is our biggest seller, but BP: While the food and drink menus happening now? vodka cocktails usually are. The menu themselves are not directly paired, they is constructed in such a way that while are definitely on the same page: creative, BEN POTTS: Nightclubs are slowly there may be a few unfamiliar ingredients approachable, full of flavor. Recently, for becoming less exciting and different ven- there are definitely some elements a mash-up with another Wynwood chef ues like cocktail bars, craft beer halls and guests recognize so they feel comfortable we offered a pairing menu. For example, gastropubs are becoming more interesting. ordering them. Silk Snapper [red pepper cream, finger But since South Beach’s real estate isn’t lime, puffed grain] was paired with the affordable, the new operators are forced BMG: It’s nice how you have sections Blanquiqui [Don Julio Blanco, piquillo, to seek out emerging neighborhoods like on the cocktail list devoted to Thai chile, key lime] and the Liquid Wynwood. This expansion into the rest aperitivos and digestivos. Have you Scotch Egg [chorizo espuma, soft egg, of Miami has allowed unique restaurants had to educate patrons on these? puffed chicken skin] with the Mason- and bars to open. Dixon Fizz [Ketel One, salted watermelon, BP: Luckily, since aperitivo and digestivo egg glair, mint soda]. The guest feedback BMG: Wynwood in particular seems are similar words, guests at least have was amazing. to be a haven for this kind of some idea what to expect. We ask our development. Why? bartenders and servers to explain that the BMG: What’s in store for autumn? aperitivos, for instance, are low alcohol BP: Wynwood is a mecca for artists, and light—and of course lower priced— BP: Calabaza squash, ciders sourced from obscure retail stores and thriving and are a great way to start their dining Normandy and house-infused spirits using restaurants and bars. The energy and aura experience. The digestivos are also on a blend of spices like cinnamon, nutmeg of creativity is intoxicating and people the dessert menu, so when everyone’s and clove are just some of the ideas that flock to it. Conversely, as popularity rises, finished their meals the servers suggest come to mind. I’m especially looking so does the cost of doing business here and an after-dinner drink as opposed to or in forward to putting something on the the artists are getting priced out. They addition to a dessert, like the Caife Fuar ‘Strange’ section of the menu where we have already started to seek out areas like [Tullamore Dew, cold brew, demerara, hollow out a gourd, char the inside and Belle Meade, Little River and the Leah cardamom cream.] serve an aged cocktail. As the team grows Arts District. The cycle will begin again, together, we learn how to work with each but the venues that helped establish the BMG: Beyond lunch and dinner, there other’s strengths in order to make better neighborhood in the first place remain. are happy hours and late-night and better drinks. n LIKE WHAT YOU SEE? GET THE WHOLE PICTURE

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