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CONTENTS

F EATU R E S 18 FERRARI-CARANO VINEYARDS AND WINERY

Inspired wines, vine to bottle. Over 1,200 estateowned Vineyard acres in Sonoma, Napa and Mendocino, innovative winemaking, premium barrel aging and an unwavering commitment to quality for over 35 years. 24 KOMBUCHA GETS ITS KICK ON

As fermented tea grows in popularity, ‘hard’ versions step up. With the rise in ‘clean living.’ Kobucha has taken off.

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32 SPLENDID BLENDID

As distillers embrace blending, a new genre of American whiskey emerges. 36 AGAVE: THE SPOILS OF SUCCESS

For lovers and sellers of agave alike, the question always comes down to this: is the copita half full, or half empty? 54 IRISH STYLES MULTIPLY

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Irish whiskey keeps growing in size, selection and value. 66 CANNABIS CONVERSATION

Friend or foe to alcohol? Overall marijuana sales in the U.S. reached $9 billion in 2017 and is expected to reach $20 billion by 2020.

P ROF I LE S 44 WINEBOW FINE WINE + SPIRITS

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The Winebow Group’s new national identity & rebrand. 48 ZERO IS THE NEW HERO

The zero-dosage trend-in champagne & beyond-gains favor and footing.

DE PA R TM E N TS 2

EDITOR'S WIRE

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THE FIND

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NEW PRODUCTS & PROMOTIONS

16 BY THE NUMBERS 30 WINE BUZZ

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EDITOR'S WIRE WOMEN ON THE RISE Throughout the years, I’ve had the pleasure of meeting and working with so many talented women in all aspects of our industry. It used to be that the business landscape of the beverage industry was strictly a man's world, but times are changing and the trend toward women in leadership roles are on the rise. Today, women are wielding more and more power in roles traditionally held by men, and are shaping the beverage industry today. In light of International Women’s Day and Women’s History month, we celebrate the progress being made toward achieving gender equality and women's empowerment but also to critically reflect on those accomplishments and strive for a greater momentum toward gender equality worldwide. The Women’s Cocktail Collective (WWC), which recently launched earlier this month was created by ten leading female spirits producers to elevate and amplify women’s roles in the spirits industry. Believing that they, their brands, and the spirits industry, are stronger together, the formation of the Women’s Cocktail Collective (womenscocktailcollective.com) was established. Thereafter, their inaugural fundraising initiative was introduced which places multiple WCC brands together at retailers and in signature cocktails at bars around the country, with a portion of the sales proceeds going to support National Women’s History Museum, and Outsmart, NYC. Conceived as an incubator for strategic business development through collaboration, and embracing diversity at every turn, the Women’s Cocktail Collective fills a void in the multi-billion dollar industry where female brand owners and producers are wildly under-represented and sales are left on the table. In an effort to ensure all voices are heard, including the voices of diverse bartenders and consumers alike, WCC member brands tap into shared resources, funding streams, sales and marketing teams, and growth opportunities to promote and sell their spirits along with the cocktails created for them. The Collective is made up of female entrepreneurs who range from veteran brand owners with more than a decade in the spirits business to those introducing their spirits as recently as three years ago. I am pleased that BIN Magazine will be featuring a full in-depth feature about the Women’s Cocktail Collective, each of the Collective brands along with the women who own them, and their leadership in the subsequent edition. Enjoy the issue,

VOLUME 86, ISSUE NUMBER 2 FOUNDED IN 1934 www.binmag.com

Editor-In-Chief Victoria Araceli Vann CEO & President - Michael Chu Publisher - David L. Page Marketing Director - Zachary Austin Design & Layout - Melanie Greenwood Marketing Coordinator - Brittney Unger - Contributing Writers Allison Levine Amanda Schuster Julie Harrington Giffin Cesar Ramirez Claudia Alarcon Faith Parker Miko Clark Jack Robertiello Juan Alvarez Kristen Wolfe Bieler Dale DeGroff Jeffrey Lindenmuth Ed McCarthy Francine Cohen

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Victoria Araceli Vann

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www.graciasmadrerum.com D o n ’ t d r i n k t o f o r g e t, t a s t e t o r e m e m b e r. . . .


F

the find The Spot brand name originated from their practice of making casks of different ages with a spot of colored paint.

CAN VODKA FLY A ‘MODERATION’ FLAG? RHODE ISLAND’S KEEL VODKA THINKS SO...

PERNOD RICARD KEEPS HITTING THE ‘SPOT’ Pernod Ricard’s ultra-simply-named “Spot” line continues to bring complexity and pedigree that solidify Ireland’s place in any conversation on super-premium whiskey. The latest, Red Spot, is a triple-distilled, single pot still Irish whiskey that matured for 15 years in a combination of casks pre-seasoned with bourbon, Oloroso Sherry and Marsala. Like previous releases, Red Spot is a collaboration between craftsmen at Midleton Distillery and the Mitchell family, creators of the original Spot range in the early 1900s. 92 proof; SRP $119. spotwhiskey.com

Keel Vodka is aiming to tap into Americans’ conscious pursuit of healthy-living. The Rhode Island distiller claims Keel is the world’s first premium light spirit, at 23.8% ABV—what they consider the maximum level at which one’s palate can taste the most flavor without being overpowered by alcohol. That low(ish) 47.6 proof— plus being gluten-free, carb-free, sugar-free and only 58 calories per serving—purportedly positions Keel as part of a new “Moderation Movement.” Made from Idaho potatoes and Rocky Mountain snowmelt, Keel is also among the first beverage alcohol products to feature nutrition information on their bottle. SRP $24.99; available in 12 states. keelvodka.com

ORTZI’S GIN & TONIC SHOWCASE Where gin prospers, tonic is close at hand. Thanks to an explosion of new brands—not only in gin, but also tonic—G&T-sympatico restaurants are able to showcase intriguing variations of the classic Gin & Tonic. At Ortzi, a Basque-inspired restaurant in NYC, five variations are boxed-out on their menu, each with a leading element: ■

ROSE – Diplôme Dry Gin, Thomas Henry Cherry Blossom Tonic, frozen rosé ice cubes, rose petals

GRAPEFRUIT – Alkkemist Gin, Fever Tree Tonic, dehydrated grapefruit

CUCUMBER – Hendrick’s Gin, Thomas Henry Tonic, cucumber lime foam, lime zest

SAFFRON – Saffron-infused Gin Mare Gin, Thomas Henry Slim Tonic, dehydrated tomato, tomato water, fresh basil

SPICE – Tanqueray Malacca Gin, Rose Tonic, Blue Curaçao, allspice, orange peel

METAXA SPRITZ Build 3 oz Metaxa 12 Stars and 1 oz Fino Sherry over ice; top with grapefruit soda, stir, and garnish with lemon

METAXA AIMS HIGH WITH LATEST RELEASE The House of Metaxa has a new top-of-portfolio expression of their unique amber spirit. Metaxa 12 Stars is a blend of Muscat wine from the Greek islands of Samos and Lemnos; aged wine distillates; and Mediterranean botanical maceration. Although sometimes compared to brandy, Metaxa is distinct, and this expression is notably elegant and flexible. Recommended neat, over a single large ice cube, or mixed, Metaxa 12 Stars has notes of orange peel, chocolate, coffee and toasted oak. It’s crafted by the fifth Metaxa Master since the house was founded in 1888. SRP $40; 80 proof. metaxa.com

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Served in goblets as they are in Spain, and priced at $17, the Ortzi lineup makes a case that G&T is ready for its star turn.


Thank you for all your help getting us where we are today!

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FASTEST

% SELLING

SPIRIT

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TOP SELLING GLUTEN-FREE SPIRIT 1

The original Mockingbird Distillery shack in Austin, Texas, 2018 The Shack is the first building at the Mockingbird Distillery, and where the whole thing started. For a long time it housed all of the vodka operations before we outgrew the 998 square foot structure. We’re still making vodka on the same land we started and Tito’s office is still at the Shack today.

America’s Original Craft Vodka

®

Sources: (1) IRI, Total US Food & Drug 52wks ending 9/09/18, Top 25 Spirit Brands


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new products

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1. GLENMORANGIE ‘ALLTA’ Marking the 10th anniversary of their Private Edition series, Glenmorangie Allta is the first single malt whisky made using wild yeast growing on the distillery’s own barley. Inspired by a story told by the late writer Michael Jackson, Glenmorangie’s Dr. Bill Lumsden used samples of Cadboll barley grown near the Glenmorangie distillery to cultivate yeasts used in fermentation. Once distilled, the whisky rested in ex-bourbon barrels, mostly secondfill, to highlight the fruity character given by the yeast. 102.4 proof.

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2. GREENHOOK GINSMITHS GIN & TONIC CANS Cans continue to crop up in different sectors. This RTD Gin & Tonic was inspired by a distiller’s concern about the quality and consistency of mixed drinks. Their new canned G&T is made using proprietary tonic water (with real quinine), citrus flavors, cane sugar and their own Greenhook Ginsmiths Gin; blended in a ratio of 1 part gin to 2½ parts tonic, then carbonated. Best over ice with a lime wedge. 24 proof.

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3. RISATA SPARKLING ROSÉ With rosé continuing to stand strong as a category and bubbly gaining in popularity as well, Prestige Beverage Group is tapping both hot tickets with a new Risata Sparkling Rosé. Aromas of strawberry, raspberry and floral notes lead into a fruity palate of 11% ABV and persistent bubbles. The new bubbly joins Risata Moscato d’Asti, Prosecco, IL Rosso, Brachetto d’Acqui, Pink Moscato and Red Moscato.

SRP: $99

SRP: $21.99/four-pack of 200ml cans

SRP: $16.99

glenmorangie.com/en-us

greenhookgin.com / terlatowines.com

risatawines.com | prestigebevgroup.com

4. ZAYA GRAN RESERVA RUM Zaya Gran Reserva Rum of Trinidad and Tobago has a new package with a revised age statement. Now in a slimmer bottle, with a longer neck and a cork closure, Zaya Gran Reserva is a blend of rums aged up to 16 years. The palate offers notes of vanilla, caramel, cocoa and banana. Ideal for sipping or in tikistyle cocktails. The bottle also honors Trinidad and Tobago as the “Land of the Hummingbird” via a medallion imprinted in the glass. 80 proof.

5. ‘BAROSSA INK’ SHIRAZ & CABERNET SAUVIGNON

6. McQUEEN AND THE VIOLET FOG GIN

Accolade Wines North America is introducing Barossa Ink to the U.S. Produced by the team at Grant Burge in South Australia, the two Barossa Ink releases showcase the area’s hallmark Shiraz and Cabernet Sauvignon grapes, with an added twist. During the final stages of winemaking, concentrated Petit Verdot is added, boosting the tannins, color and depth in the wines. Delivering on the name, the resulting Shiraz and Cabernet are rich, concentrated and dark.

McQueen and the Violet Fog Gin arrives featuring an ambitious 21 different botanicals, and the claim that at least six are found in no other gin. Adding to its exotic ID: it is made in Brazil, using a sugarcane base and both maceration and vapor infusion. Its botanicals are global (basil from India, star anise from Vietnam, and more) and local (açai). And the name, inspired by a mysterious poem, is detailed on the back label. 80 proof.

SRP: $29.99

SRP: $15.99

SRP: $39.99

infiniumspirits.com

accolade-wines.com

sovereignbrands.com

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new products

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7. SVEDKA ROSÉ VODKA Svedka Rosé is the vodka brand’s answer to the popular wine trend, targeting rosé-all-day fans as well as adventurous vodka consumers. Made with 5% rosé wine, it features a fruity palate of strawberry and pineapple complemented by notes of hibiscus. Svedka Rosé rolled out in February, supported by marketing with cheeky taglines such as “Vodka with a Wine Fetish” and “Not Wine, Not Sorry.” This is the first Svedka flavor introduced in clear glass, showcasing the popular pink hue. 60 proof; multiple sizes.

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8. BOULARD VSOP BOURBON CASK FINISH CALVADOS Palm Bay International has added Calvados Boulard’s VSOP Bourbon Cask Finish to their current Spirit France portfolio. A very limited release, the VSOP Bourbon Cask Finish is the first expression in Boulard’s new 12 Barrel Collection, showcasing innovation in finishing the classic French apple brandy. After resting in bourbon casks, this Calvados has a buttery nose with nuances of smoke and crème brûlée; generous on the palate, with layers of honey, baked apple and maple.

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9. SAMUEL CHARLES WINES Bolstered by the success of their Samuel Charles North Coast Cabernet, Quintessential Wines is extending the brand with a singlevineyard Napa Valley Cabernet Sauvignon and a Sauvignon Blanc from California’s High Valley appellation, both made by renowned Napa winemaker Robert Pepi. The 2017 Oak Knoll Cabernet is sourced from the Mayacamas benchlands. The 2018 Sauvignon Blanc was fermented in stainless steel with partial sur lies aging to add richness.

SRP: $12.99/750ml

SRP: $55

SRP: Cabernet $79.99 | Sauv Blanc $24.99

svedka.com

calvados-boulard.com | palmbay.com

quintessentialwines.com

10. GANCIA SPARKLING WINES Gancia Sparkling Wines, founded in 1850, has revamped their packaging and introduced a new marketing platform, “drink beauty,” which aims to appeal to Millennial consumers. The new packaging strikes a balance of simplicity, color and elegance; and the new platform includes pointof-sale materials, the re-launch of the brand’s social media channels, a fashion-themed event series and a trade print campaign. The Gancia sparkling line includes Prosecco, Rosé Brut, Asti, Moscato d’Asti and Moscato Rosé.

11. ‘MILLE1’ 2017 GARDA ROSSO RED BLEND

12. STRONGBOW 100-CAL SLIM CANS

Dalla Terra Winery Direct is introducing Mille1, a partnership between the Veronese Bertola family and Edoardo Freddi. The first wine from Mille1 is Garda Rosso, a lively red blend of Corvina, Rebo and Merlot, sourced from estate vineyards amid the hills around Lake Garda a near Verona. Mille1, which translates to 1,001, describes the length of Italy in miles from North to South and is depicted on the label with an image of a classic Italian red coupe.

Strongbow is dovetailing hard cider’s increasing popularity with the age-old favorite pastime of calorie-watching. Strongbow Hard Cider 100-Cal Slim Can variety pack features three easy-drinking offerings with just 100 calories: brand new Dry Pear, a subtlysweet pear-apple cider with a light, dry finish; Rosé Apple, a semi-dry apple-pear cider with a touch of red-flesh apple; and Original Dry, the recently relaunched fan favorite offering a refreshing dry finish.

SRP: $12.99

SRP: $19.99

roust.com | gancia.it

dallaterra.com

strongbow.com

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Naturally-Grown. Locally-Sourced. Family-Farmed. If you enjoy discovering the origins of the products you consume, Chopin has the spirits for you.

Taste the Difference.

www.ChopinVodka.com

Please drink responsibly. Chopin Vodka, 40% Alc. By Vol. Imported by Chopin Imports, Wilmington, DE

@ChopinVodka


10 BIN 2019


THE FIRST ULTRA-PREMIUM SMALL BATCH SMOKED TEQUILA With highlights of vanilla and a smoldering bouquet, our tequila was born out of a passion for smoky flavors reminiscent of good times spent around campfires in the wilderness.

Imported + Distributed by Araceli Spirits, Corona, CA | 951.272.4138 | www.aracelispirits.com Follow us on social media @thesmokelabel and visit us at www.thesmokelabel.com ENJOY RESPONSIBLY 40% Alc. Vol. (80 Proof) © 2019 THE SMOKE LABEL

12 BIN 2019

LOS GATOS

PACIFIC PALISADES

JUANACATLÁN


14 BIN 2019


PLEASE DRINK RESPONSIBLY. ©2019 Tequila Corralejo


WINE FOCUS

A FINE QUESTION DO TECHNIQUES USED TO CLARIFY WINE ALSO STRIP IT OF CHARACTER? BY VICKI DENIG

s winemaking decisions go, fining and/or filtering have never risen to the impact level of, say, yeast selection or blending or barrel regimen. But as many winemakers deliberately embrace less-invasive vinification techniques, abstaining from these practices is becoming a telling decision—one that is finding its way on to labels, and in turn should be on the radar of everyone in the selling tiers of the wine trade as well. Erin Bender, works with many vegan customers at Irving Bottle in Brooklyn; she generally recommends unfined and unfiltered wines for them, due to their absence of potential egg white/gelatin usage. Chris Struck, a sommelier at Union Square Café, notes that if the question of fining and filtering comes up, “I’d explain first that fining and filtering are a subjective choice that a winemaker makes and are not absolutely necessary for quality winemaking,” he says. “I won’t say consumers should care one way or another about fining and filtering specifically, but if their interest is piqued enough to ask about topics such as those, it is indicative of consumers who have a growing interest in the quality and production practices of what they’re buying.” Why fine/filter at all? Andrew Januik, winemaker at Andrew Januik Wines and Novelty Hill-Januik Winery, fines and filters on a case by case basis. “For red wines, it will usually be in hopes of taking out a slight barrel note or a small amount of bitterness from the wine, a short time before bottling,” he explains.

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FINING & FILTERING

Both fining and filtering are used to clarify and stabilize wines, giving way to aesthetically clearer and, arguably, sturdier, final products. The process of fining involves adding a fining agent (generally egg white, gelatin, or milkderived proteins) to remove potential bitterness, proteins or haziness within a wine. Filtering, on the other hand, is used to remove leftover particles, such as yeast or bacteria cells, for microbial stability, as well as to avoid brettanomyces or potential spoilage. Filtering can be executed different ways, e.g., via cartridges, pads and/or pumps.

In Galicia, Spain, Katia Álvarez, winemaker at Martín Códax, specializes in Albariño—a white variety that exudes both ripeness and freshness at its best. She fines her wines with natural clay (bentonite), for the sake of stabilizing the wine and avoiding precipitation of proteins. “We need to guarantee the total stability of the wine before the bottling,” says Álvarez. “For that, we make a cross-flow filter, to eliminate any substance that could make turbidity in the wine, and a microbic filtration, to avoid any potential fermentation in the bottle.”

Goin’ Natural The decision not to fine or filter is philosophical as well as scientific. “Why would we wish to remove parts of our wine that add to its character, aromatic profile, texture, [and] taste, just because it is within the realm of possibility that something might go wrong?” says Tracey Brandt, founder and winemaker at Donkey & Goat Winery in California. In Oregon, winemaker Joe Swick says, “I feel that filtration strips the soul away from a wine,” noting however, that overly cloudy wines can be muted, due to an excess of suspended solids. His solution? Executing a very coarse filtration, which he confirms “doesn't remove much other than mud and fruit flies.” Christian Binner, winegrower in Alsace, argues that fining and filtering are not necessary. “If you take care of the health of your vines and soils, maturity of the grapes, and the cleaning/energy of the cellar, you need nothing,” he asserts, adding that a small amount of natural CO2 can actually help protect against oxidation. But there’s more: “I'm sure that drinking a non-sterilized wine helps us [with our] digestion,” he says. “Lactic bacteria yeasts are probiotics [that] you can have in your wine—it’s a gift for our health! Unfiltered wine is a gift for your body.” ■


FERRARI-CARANO VINEYARDS AND WINERY INSPIRED WINES, VINE TO BOTTLE Written by Marcy Gordon

When Don and Rhonda Carano first came to Sonoma County from Nevada on a buying trip looking for wines for their Eldorado Hotel and Casino in Downtown Reno, they did not expect to buy land. But Sonoma County has a way of working its magic in mysterious ways, and they found a 60-acre parcel of land in Alexander Valley that proved irresistible. The rest is history, as Ferrari-Carano went on to become one of the finest wineries in Sonoma County. 18 BIN 2019


Ground was broken for the winery in 1985, and the first wines bearing the FerrariCarano label were released in 1987. Those first wines were a 1986 Fumé Blanc and a 1985 Alexander Valley Chardonnay. Today, Ferrari-Carano produces those wines as well as a variety of other white and red wines, including: Pinot Grigio, Siena (a Sangiovese-based blend) and Merlot from Sonoma County; Russian River Valley single vineyard Chardonnays; Reserve Chardonnay from Napa Carneros; Pinot Noir from Anderson Valley; Sky High Ranch Pinot Noir from Mendocino Ridge; Zinfandel from Dry Creek Valley; Cabernet Sauvignon, Reserve Cabernet Sauvignon, Trésor (a Bordeaux-style blend), two mountain vineyard Cabernet Sauvignons, PreVail Back Forty and West Face, all from Alexander Valley; and three dessert wines, Eldorado Gold, Eldorado Noir and Baci. In 2017, after the death of her husband, Don Carano, Rhonda assumed the role of CEO for the winery, which she had co-managed since 1981. Her new role expanded her duties and set her apart as the leader of one of the few, woman owned and operated wineries in Sonoma County. Many of the senior management positions at Ferrari-Carano are held by women too. Being a woman-centric organization is important to Rhonda. “I think women add a different dimension and insight

that broadens the picture when looking at things. They generally are good listeners and understand nuances that may be overlooked by men. Ferrari-Carano has three women winemakers, our human resource department is led by a women, as well as other areas such as compliance, wine club and regional managers

Rhonda Carano, CEO; Ferrari-Carano Winery

throughout the country. Women bring nuances to wine with our innate sense of smell and taste. That’s not to say that men do not have this capability, but women bring a different perspective to the table.” It’s almost pre-destined that Rhonda would end up in the wine business, focusing on Italian varietals. Rhonda’s family hails from Genoa, Italy. “My maiden name is

Bevilacqua, which means ‘drink water’ in Italian. We couldn’t name the winery using my last name, so we used my late husband’s grandmother’s maiden name, Ferrari.” Rhonda draws on her heritage and the spirit of Italian hospitality throughout all her business responsibilities in California, including Vintners Inn, a 78-room hotel in Santa Rosa, the highly-regarded John Ash & Co. restaurant, The Front Room Bar & Lounge, River Vine Café, Vi La Vita Spa, a retail boutique in downtown Healdsburg, Seasons of the Vineyard Wine Shop, as well as a small winery in Anderson Valley, Lazy Creek Vineyards, known for its outstanding Pinot Noirs. Naturally, Italian heritage is an important part of the Ferrari-Carano brand. “I believe being an Italian-American, family-owned winery brings an awareness to our Italian culture, as do some of our wines in our portfolio, like our SIENA, which is a red blend of Sangiovese, Cabernet Sauvignon and Malbec. Another wine, our Pinot Grigio, is inspired by the Pinot Grigios found in the Northeastern regions of Italy,” says Rhonda. Rhonda notes the wines in the portfolio were chosen to emphasize the exceptional growing conditions for Italian varieties. “Having 24 certified sustainable vineyards gives credence to our emphasis on terroir, and SIENA, our Sangiovese blend, grows


Executive Winemaker Sarah Quider, CEO Rhonda Carano, Winemaker Red Wines Rebecka Deike, Pinot Noir and Lazy Creek Vineyards Winemaker Christy Ackerman

very well in this region. The wine is a reflection of our Italian heritage and we’ve always enjoyed Italian Sangiovese wines.” Despite it’s size, Ferrari–Carano maintains a small family sensibility. Rhonda attributes that feeling in part to being located in Sonoma County. “Ferrari-Carano is family, and the winery is located in a part of the country that’s truly representative of living your best life -- a bounty of artisan food, wine, friends and the endless beauty of this region – we’re truly living la dolce vita.” As the company has grown, Rhonda has kept the sense of famigila and intimacy intact by focusing on the employees first and foremost. “Ferrari-Carano has always prided itself with long term employees,” says Rhonda. “We have more than a handful of employees who have been with us since day one and others for over 20 years. We have always had an opendoor policy where camaraderie is the guiding spirit of Ferrari-Carano. Many staff members are friends outside of work. We’ve had monthly luncheons with all team members since the very beginning. During harvest, we prepare breakfast, lunch and dinner for our workers. All our employees have a great deal of pride and sense of family in working for FerrariCarano, and I think they represent that to the community.”

SUSTAINABILITY Care for the land is also paramount in the corporate ideals – and commitments to sustainability objectives are an important part of the Ferrari-Carano ethos.

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You’ll find it in the landscaping, and in the soils, you’ll find it in the way they protect the fish and wildlife on the land and in the conscious use of water. You’ll find it in the manicured grounds of the winery, that are a showcase for the growing possibilities of Sonoma County, with over 2,000 species of trees and shrubs marked with identification tags. Sustainability at Ferrari- Carano is not just a marketing term, it a way of life and set of guiding principals that that Rhonda and Don Carano set out as they sought to develop their vineyard properties. From the beginning, their point of view was not just as vineyard owners, but also as stewards of the land and champions for it’s future. Sustainability can easily be just a term batted around, but at Ferrari-Carano, they walk-the-walk and talk-the-talk; from the vineyard roadways made with tree sap as an alternative to asphalt-paved roads that it is biodegradable and halts the spread of harsh chemicals leaching into the surrounding soils; to the baby doll sheep (small in stature to limit the grazing to the grass and weeds and not the buds or grapes) used to limit the use of pesticides in the vineyards. Ferrari-Carano pays attention to the tiniest of details to preserve the land and make wines that are true and authentic to place. It all begins with soil health, and the ongoing care of the land is the key to representing genuine terrior in the bottle. Executive Winemaker Sarah Quider points to soil management practices as crucial to achieving varietal characteristics in the bottle. “We have many various soil types throughout our 24 different, certified sustainable vineyard ranches,” says Quider. “And each one has to be monitored and

evaluated for what would be the best practices in management. When we manage the vineyards in the best way, the grapes true expression is shown in the resulting wines.” Ferrari-Carano was an early adopter of sustainability measures, and has been instrumental in implementing many initiatives of sustainability as standard management practices. “We have been working with the Federal, State, and local government agencies for years to provide fish friendly farming and creek restoration at multiple vineyards sites, and have continued some of the practices throughout our other ranches,” says Quider. In 2014, Sonoma County Winegrowers announced it would become the nation’s first 100% certified sustainable wine region. According to the Sonoma County Winegrowers, “for a vineyard to become sustainable, growers must complete a selfassessment of each vineyard that includes a comprehensive set of 138 best practices, undergo an independent third-party audit and create an annual continuous improvement plan. The auditors are environmental scientists, biologists, chemists, professors, geologists and other trained professionals.” That same year, Ferrari-Carano’s 24 vineyards earned California Sustainable Winegrowing Alliance (CSWA) certification. They became a Certified California Sustainable Vineyard for their abundant efforts to preserve the land for future generations, and are recognized for being conscientious of the environment, surroundings, neighbors and their labor force.


Ferrari-Carano Wine Tours

NEW LABELS HIGHLIGHT SONOMA COUNTY SUBSTANTIALITY Last year, a pilot program for labeling wines in Sonoma County as Sustainable was rolled out, and Ferrari-Carano was immediately on board. “We joined the pilot program with no hesitation at all because we have been sustainably farming for years and feel that spreading the word for the Sonoma County wine industry only helps our local farmers and wineries,” explains Quider. The labels now appear on bottles and show consumers what wines adhere to sustainable practices. “Consumers today are very interested in sustainable farming,” states Quider. “Having it showcased on the label informs them of our commitment to our environment.” Mel Dick, SVP and President, Wine Division of Southern Glazer’s Wines and Spirits, sees a competitive advantage for the labels in the marketplace as well. “There is definitely a competitive advantage when it comes to attracting consumers that care about making sustainable purchases,” says Dick. “The Sonoma name is also a familiar one that resonates with consumers who know the region for producing high quality wines. In Sonoma County, currently 89 percent of the vineyard acreage is certified as sustainable, and by 2020, their goal is to reach 100 percent. Consumers are clearly responding, as we’ve seen sales of sustainably produced Sonoma wines up 68 percent from 2017 to 2018.” Sustainability is not a trivial matter stresses Dick. “It’s increasingly important to our customers, in restaurants, bars, and retail, to have products with sustainable

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certifications because their customers – the consumers – are asking for them. Consumers are more conscious about their health and the environment than ever before. It’s important for us to have brands in our portfolio that enable our trade customers to satisfy these trends.” Furthermore, Dick sees sustainability driving innovation across the wine industry—from wine growing practices to packaging. “The trend toward all things ‘green’ has completely revolutionized farming techniques in the wine industry. Vineyards are employing organic, biodynamic, and sustainable farming practices following stringent guidelines. Packing is also playing a critical role among environmentally friendly wine trends, driven largely by younger consumers.” Packaging is key as well and canned wine, bagged wine, boxed wine, and kegged wines presented in easily recyclable and reusable containers are innovative trends that will continue to evolve.

HONORS AND ACHIEVEMENTS Recently, Southern Glazer’s Wine & Spirits selected Rhonda as an honoree at the annual Tribute Dinner held during the 2019 South Beach Wine and Food Festival. “Rhonda is a great woman of the industry and we wanted to recognize her for her work throughout the years in the wine industry,” notes Mel Dick. “Rhonda has an unwavering commitment to her team and family. She is a fearless visionary with a knack for acquiring and nurturing unique vineyard sites. She is passionate and dedicated to maintaining Ferrari-Carano’s best in class position, and fulfilling their mission to create memorable wines from vine to bottle.”

Additionally Dick notes—“Don and Rhonda Carano together created one of the most fantastic wineries in California. They combined their love of wine with a love for hospitality when they built Villa Fiore, possibly one of the most outstanding and magnificent properties in wine country.” “I was quite honored to be chosen,” says Rhonda. “Joining other men and women that I have long admired, I was most appreciative to represent all women in the wine industry.” When asked about the qualities that make not only woman led organizations, but all companies a success, Rhonda attributes several key elements—“Perseverance, commitment to excellence, stamina, networking, good listener, communication, integrity and humility.” Clearly the philosophy is working beautifully at Ferrari-Carano. What’s her secret for inspiring her team to achieve a high level of excellence and maintain a competitive edge in an everevolving marketplace? It’s simple, states Rhonda, “Lead by example.” But family remains the driving force behind the success at Ferrari-Carano and Rhonda cites her grandmother’s teachings—“…[the] spirit of the simple things, kindness to all, love of nature and appreciation of others…” as the tenants that influence her vision of the brand today and into the future.


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24 BIN 2019


2019 BIN 25


KOMBUCHA

“Everybody wants hard kombucha,” says Rachel Kanaan, who started Michigan-based Unity Vibration in 2009 with her husband, Tarek. In 2011 they were one of the first companies to introduce hard kombucha, at 8% alcohol which became about 90% of their business. Holly Lyman calls hard kombucha “a totally new development in the realm of alcohol.” Her Arizona-based company Wild Tonic is barely four years old, Rachel Kanaan, started and started with standard junMichigan-based kombucha (fermented with honey Unity Vibration in instead of sugar), then introduced 2009 with her husband, Tarek. 5.6% ABV and 7.6% ABV versions, also in the jun style. She describes the former as feeling more like a beer while the 7.6% is a more winelike experience.

IS IT HEALTHY?

THE NOTION THAT KOMBUCHA’S ACIDS AND LIVE CULTURES CAN HAVE POSITIVE HEALTH EFFECTS CAN NOT BE COMMUNICATED ON THE HARD KOMBUCHA LABELS. BRING ON THE BOOCH Hard kombucha’s origin story may date back to an industry reckoning in 2010, when a Department of Agriculture inspection at a Maine Whole Foods found that the kombucha on the shelves contained alcohol levels well above 0.5%, the federal limit for a product to be alcohol-free, and the gateway to higher tax rates. As kombucha was pulled off shelves nationwide, producers had to decide whether to keep their kombuchas under .5%, sell them in the beer section at their current ABV, or create an intentionally higherABV beverage.

One of kombucha’s defining features is the acids and live cultures it contains, largely as a result of the bacterial fermentation. Live cultures are considered by many to be probiotic and anti-inflammatory and, along with the tea in the base, may reduce cholesterol, detox the liver, stimulate the immune system, and even protect against cancer. But, untested, none of those claims can appear on the label. Almost all kombucha is unpasteurized to retain the live cultures, but it is unclear whether the higher level of alcohol in hard kombucha has a negative effect on them. Holly Lyman brews Wild Tonic using honey rather than sugar.

One health advantage of hard kombucha is measurable, though: it can be lower in calories than craft beer. Wild Tonic’s 5.6% bottling has 12.5 calories per ounce; Samuel Adams Octoberfest, at 5.3%, has 15.6. And it is the healthy image of hard kombucha that gets people to try it, according to bar manager Isaac Rendon, who sells Wild Tonic at Emeril’s New Orleans Fish House at the MGM Grand, Las Vegas: “At first it’s an acquired taste, like anything, you gotta get used to it. Once they have one... it’s like a domino effect.”

THE ROAD AHEAD Hard kombucha’s development to date “speaks to the creativity, the flexibility of our culture,” says Hannah Crum, President of the trade association Kombucha Brewers International. She believes the industry may shape up the way craft beer did. Interestingly, Crum points out, “All the beer brands are figuring out how they can get into the kombucha brewing space as well.” And this may be the most reliable vote of confidence in the future of hard kombucha. In 2016 ZX Ventures, the in-house incubator of Anheuser-Busch InBev, acquired Brooklyn-based Kombrewcha, which was selling a standard kombucha at about 2% ABV. By October 2017 the lighter brew had been replaced with a 3.2% version. Then, just last month Kombrewcha was relaunched as a new 4.4% product in cans, with distribution expanded into the Pacific Northwest. For CEO Garrett Bredenkamp, hard kombucha just makes sense, as health-minded younger generations drink less: “There’s fundamentally a population that’s unserved. It’s likely that those people are already paying $4 a bottle for kombucha at the grocery store... and they have a positive association with it. So if you can put an alcoholic kombucha on your menu, you’re going to really satisfy that portion of your customer base.” ■


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WINE... IS IT THAT OBVIOUS?! The challenge to stand out has been around as long as wine has been packaged and labeled. These examples suggest we may have come full circle, connecting the sublime to the ridiculously obvious… u JNSQ is counting on a very unwinelike bottle and a somewhat inscrutable name. Targeting Millennial women, JNSQ Rosé Cru was created “in the classic French style…from premium California grapes” (as press materials state), its name abbreviated from the French je ne sais quoi and its packaging clearly borrowing from the perfume category. JNSQ makes a similarly bottled California Sauvignon Blanc; both have SRP $29. jnsq.com

▼ Then there are Obvious Wines—already in production and now perhaps going national thanks to a recent appearance on the ABC TV show Shark Tank. Taking a consciously snob-free approach, the Obvious wines’ front labels present the flavor/style profile; the back labels offer data on origin, grapes and all that jazz. Founded by French native Brice Baillié, the wines are sourced from France, Chile and California. obviouswines.com

t Fifth-generation Scotto Cellars, based in Lodi, CA, teamed up with Houston-based ad agency The Hucksters to create USA Cabernet. Anthony Scotto III, CEO of Scotto Cellars, explained their strategy: “In the wine aisle, shoppers have a choice between Cabernets from Australia, South Africa, Chile and of course, France. We believe they’ll likely choose ‘America first.’” Their tag line: “This wine is your wine.” And SRP... $17.76. scottocellars.com

DOW’S TWEAKS TAWNY PORTS: NEW LOOK, FULLER STYLE Once upon a time, the only sort of “news” one would expect out of Oporto would be a vintage declaration. But this is the 21st century; change is the new normal. Taking advantage of the Symington family’s extensive stocks of cask-aged Ports (including some dating to the 19th century), Charles Symington has led a re-launch of Dow’s Tawny Ports. Maintaining the brand’s signature dry finish, Symington and his team have evolved the Tawny Ports, imparting additional concentration and structure—even darker hues of mahogany. Marking the upgrade, the tawnies are now bottled in the same contemporary black glass as the Dow’s Vintage Ports. Retail pricing has adjusted as well, with the tawnies now on par with Graham’s (Dow’s 10-Year-Old, $37; 20, $65; 30, $140; and 40, $210) Charles Symington commented, “With increasing demand for Tawny Ports, I have

Charles Symington

30 BIN 2019

spent many months working to redefine our Dow’s wines. I have selected those made from two of our finest vineyards, Quinta do Bomfim and Quinta da Senhora da Ribeira, and in a departure from traditional practice I have used Ports that were aged in small oak vats, as well those aged in traditional 550 liter casks.” premiumport.com | dows-port.com


© 2019 FETZER VINEYARDS, HOPLAND, MENDOCINO CO., CA


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trend spotting

Blending whiskey, of course, is not new, but the premiumization evident in the U.S. over the past decade is remarkable. The March 2019 launch of Beam Suntory’s Legent can trace its blended roots to High West’s Bourye, first introduced in 2009.

SPLENDID BLENDED AS DISTILLERS EMBRACE BLENDING, A NEW GENRE OF AMERICAN WHISKEY EMERGES BY JACK ROBERTIELLO

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f you want to start an argument among whiskey fans, begin by taking about rules. There’s a great confusion among consumers about what can be called bourbon for example—many still stick to the notion that it must be made only in Kentucky. But few argue over the rules of the big basket called “American Whiskey,” mostly because so much attention has been focused on bourbon and rye. But ever since 2009, when High West Distillery in Utah made a splash with first its Bourye, a blend of bourbon and rye whiskies, many new whiskey fans responded, “Rules? Screw the rules, I want something new!” Other suppliers followed, with blends of different American whiskies, finishing protocols and other tweaks that moved the result out of the straight bourbon realm and closer to a blended bourbon, a sub-category few people discuss. Clearly it’s time to start. Some of the most creative whiskey being crafted in America today is not happening in one 32 BIN 2019

type or another, but rather by combining types. With demand strong and aged supplies finite, this new route to market is bound to become even more traveled. In the blended bourbon arena, distillers are exploring opportunities for innovation. Eight & Sand Blended Bourbon Whiskey is the newest member of MGP’s Rack House Series, a mix of bourbon, corn, rye and light whiskey meant to appeal to category newcomers. “The overarching business idea here is that with premiumization of beverages, the blended bourbon category is an opportunity for that premiumization,” says Andy Mansinne, MGP’s Vice President of Brands. He cites the evolution of boxed wine from shameful habit to holding Napa appellations as evidence of a disregarded category’s potential.

BIG NAMES, BOLD IDEAS Mega-distiller MGP first created a blended bourbon with Tanner’s Creek, available only in Indiana and the first product bottled with the distiller’s

brand. From that flowed the Rack House Series as an outlet for brainstorming. William Grant & Sons jumped in not long ago with Fistful of Bourbon, a blend of five bourbons from five sources. “The goal was to tap into the dynamic American whiskey tradition to create a perfectly balanced bourbon with sweet and buttery flavors from the corn, spicy flavors from the rye, and an incredibly smooth mouthfeel and finish,” says Kelsey McKechnie, Grant whiskey blender who worked with Grant’s Master Blender Brian Kinsman. “While Scotch whisky and American whiskey are similar in many ways, they’re also quite different when it comes to the set of rules within each category and the flavor profiles you find in each. We want-


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ed to introduce a new take on an already well-known and well-established category here,” she says. Blackened, a collaboration between heavy metal band Metallica and the fertile mind of the late distiller Dave Pickerell, not only gets a special sonic treatment, but Pickerell blended bourbon, rye and “whiskey” and then finished it in black brandy barrels. Many others have played around the edges, and as Roy Danis, CEO of Clyde May’s Alabama Style Whiskey’s Conecuh Brands, says, “The consumer today is much

WHISKEY RULES Beyond all bourbon needing to be made from at least 51% corn, even experts need to consult the TTB rules from time to time. For example, a mixture of straight bourbons from a number of distilleries in the same state can still be called straight bourbon, which explains the time-honored tradition of Kentucky distillers borrowing barrels when the larder gets low and not having to change labels. If not from the same state, the result will be called blended straight bourbon whiskey or a blend of straight bourbon whiskeys, always to be 51% of the type of whiskey on the label. But blended straight bourbon whiskey can also be one that includes coloring and flavoring additives, but NOT grain neutral spirits. And the in-low-regard-but-still-well-selling blended whiskey sub-category contains at least 20% straight whiskey and does include neutral spirits. 34 BIN 2019

Blackened Whiskey is blended and sonically enhanced by a Metallica playlist, curated by the band. // Kelsey McKechnie, the blender behind Willliam Grant & Sons’ Fistful of Bourbon. // Clyde May’s pays homage to a moonshiner who enriched his barrels with baked apples. // Legent is a collaboration between Suntory’s Chief Blender, Shinji Fukuyo, and Jim Beam Master Distiller Fred Noe.

more about discovery and experimentation. They don’t seem to demonstrate the same kind of brand loyalty as previous generations when it comes to spirits.” Clyde May’s is an homage to the late moonshiner who dropped baked apples into his barrels to enrich its flavor, and now offers cask strength and reserve iterations. It’s something Danis prefers to call whiskey with flavor—apple, cinnamon and vanilla are added at less than 1%, he says. Styles that disappeared with Prohibition are emerging elsewhere—Oloroso Sherry was once a once-common coloring agent, and Rieger’s Kansas City Whiskey includes some 15-year-old from Bodegas Williams & Humbert along with sourced corn, malt and rye whiskies aged a minimum of seven years. Beam Suntory has long explored this sub-category, notably a few years ago when a limited time offering topped off bourbon with Spanish brandy. Lately they have launched Little Book, an annual expression that recently included Canadian and Kentucky ryes of various ages. Now they are about to release Legent, a collaboration between master distiller Fred Noe and Suntory’s Shinji Fukuyo, Suntory’s chief blender—it starts as a Jim Beam recipe bourbon and is aged in wine and Sherry casks before being blended with more bourbon.

GOLDEN BROWN AGE? “We are in an exciting golden age of whiskey in which we’re continuing to experience high demand, with consumers actively exploring the category and seeking out new, unique whiskey styles and taste profiles,” says Rob Mason, VP Whiskey North America, Beam Suntory. “The introduction of high quality, blended whiskies is one exciting trend addressing this consumer demand. We consider the product to be an extremely unique American Whiskey—or, more technically, a Kentucky Straight Bourbon partially finished in Sherry and wine casks.” Whiskey makers, unlike the nerdish connoisseur, have always made clear whiskey of any type is best judged by drinking it however you choose and rarely reverentially. In the case of these many new avenues producers are taking, new flavors and not old rules are key. As McKechnie says, “Our audience is pretty savvy and can make those connections without taking the whole thing too seriously – at the end of the day, good whiskey is good whiskey.” ■


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Harvesting piñas at La Alteña, maker of El Tesoro. There is concern that an agave monoculture is susceptible to pests and plagues.

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or lovers and sellers of agave alike, the question always comes down to this: is the copita half full, or half empty?

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36 BIN 2019

In sheer numeric terms, the answer is simple: it runneth over. Tequila sales in the US grew 7.7% last year, second only to Irish whiskey, and the agave spirit is now the fifth largest selling category, according to figures released by the Distilled Spirits Council. Tequila added 1.3 million new cases, with high-end (up 18.2%) and super premium (up 9.7%) the biggest beneficiaries. Meanwhile, mezcal jumped to approximately 445,000 cases and $90 million in revenue, small compared to tequila’s $3 billion but significant in terms of annual growth. But while the cash registers are ringing, it’s not all smiles south of the border, or in the U.S. for that matter. Prices for agave have skyrocketed, and while the swings of agricultural supply and demand are the norm for tequila, the combination of robust growth on an already significant base has added complexity to the issue. Then there’s the issue of monoculture, with field after field of blue Weber agave essentially clones, with little concerted effort to allay doomsday scenarios of plagues or pests devastating fields. Likewise, concerns that bedevil mezcal include fears of over-harvesting, environmental impact and shady dealings. “This is the most severe agave shortage we have ever had,” says respected tequilero and El Tesoro distiller Carlos Camarena. “In the past the shortages only


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lasted a couple of years and then we’d have another surplus. Right now we are in about the third year of shortages and I expect this to last at least another couple years before things balance out.” Bobby Heugel, bartender and owner of Anvil Bar & Refuge, among other operations, sounded the alarm a few years ago in a widely read story for Eater about the threat monoculture poses for tequila. He’s still concerned: “But I do think that major companies are starting to take issues like the lack of biodiversity more seriously than they were five years ago and that’s positive. Are they addressing all of the issues? Absolutely not, but at least we’re seeing more dialogue and research around it.”

RISKY BUSINESS “We have been seeing plants getting weaker and more susceptible to pests and diseases,” says Camarena. “It is a big risk just like an earthquake in San Francisco—with agaves, everybody knows that someday we will have a major disease attacking the plants, we just don’t know when.” Warmer winters have accelerated maturity, as have the use of pesticides and fertilizers, says Camarena. Compounding matters, he is concerned about the increasing practice of collecting mature agaves at five years instead of waiting until they are seven or eight: “To most of the industry this isn’t a bad thing but we know in the long run this isn’t good.” To most, what’s in the glass is most important, but that, too, is an area of concern. “Because of globalization, the cyclical nature of growing and maturing agave, 38 BIN 2019

Del Maguey, specializing in single-village mezcal and varied species of agave, is keenly aware the need to harvest sustainably; seen here: Espadin agave in the village of San Luis del Rio. // At Patrón, the value in traditional methods is evident in Roca Patrón, made with a two-ton tahona stone crushing the roasted piñas. // Steve Olson sees a “Gold Rush mentality” in Oaxaca.

the industry no longer seems interested in producing tequila that taste like and showcase the unique flavor and characteristics of agave Tequilana [blue agave],” says Julio Bermejo, owner of Tommy’s in San Francisco. That includes the growing trend in big brands using diffusers, capable of highly efficient extraction of sugar from agave fibers through high-pressure water and acid instead of a tahona or roller mill. The use of underage plants hasn’t been good for the end result, says Camarena. “Try to make a banana pie with a green banana and it won’t be very good. It will affect the quality of the tequila the same way when the agaves aren’t mature.” As Bermejo says, this is a downward spiral, potentially. “So though it may be a blessing that global warming is maturing agave faster, many have lost patience

to wait even even years and will harvest younger agave deficient in residual sugar but cheaper. The problem with this is people are wiping out younger agave needed in the future. The industry is just shooting itself in the foot.” “For some time the entire tequila industry was focused on selling things that were smooth, and meant for the American consumer,” says Heugel but that is changing with numerous small companies using traditional methods of production. Even large brands see the value—Patrón’s Roca Patrón employs a stone tahona to crush piñas, for example.

AWARENESS AT THE BAR Some operators have started taking a stand about what they will sell, based on these and other concerns. At Las Perlas Mezcaleria in Austin, one of two agavecentric bars operated by 213 Hospitality, brands that are made using diffusers are avoided. “And we do what we can to find agave producers who are either attempting to alleviate the problems with monoculture or make it less impactful,” says Bar Manager Drew Jerdan. He’s still able to stock about 175 iterations deemed well made and ethically produced.


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But now that mezcal producers can use those modern methods including diffusers, he’ll have to pick and choose there as well. “People at the forefront of mezcal production know they need to have creative solutions in terms of enhancing efficiency of production without resorting to chemical or mechanical changes that word hurt the quality or sustainability.” Steve Olson has longed worked with mezcal Del Maguey and continues to now that it is part of Pernod Ricard. He sees an agave “Gold Rush mentality” taking hold in Oaxaca and other states where mezcal is produced. Take early harvesting: “Just because we reach sugar ripeness doesn’t mean that the flavors, complexities, structures and layers you need are in there.” He recounts watching as a field adjacent to one owned by one of Del Maguey’s growers was clear-harvested of five-year-old agaves. “That method of harvesting in Oaxaca rarely existed before,” says Olson. “Traditionally fields were passed through and piñas harvested one by one, just as they are with wine grapes—only when the plants are ripe not only in sugar but in phenolics.” Since most producers buy agaves rather than growing their own, there’s pressure on farmers to sell when the prices are high—Espadin agave prices recently reached 11 pesos, extraordinary compared to the recent past. “Many producers there are working hard at sustainability, replanting and reforestation. But the demand for agave is such that you can’t expect a poor dirt farmer to hold onto their 40 BIN 2019

Del Maguey’s colorful single-village mezcals have become bartender favorites. Their latest, Vida (pictured in sidebar below), is priced to retail around $40, making it attractive for trial. // Las Perlas Mezcaleria in Austin is proof that agave enthusiasm is still climbing, and not just on the coasts.

agaves and wait when somebody who doesn’t care about quality will step in and pay top dollar, right now,” he says. And now, mezcal lovers are wrangling over what constitutes “wild” agave and whether anything harvested in the wild is sustainable. And forget about certifying

how much if any tobala or tobaziche was used in the production of that new brand. But if pop culture has anything to say about it, mezcal’s growth is only beginning. Heugel tells of recently hearing musician Anderson Paak referencing mezcal in one of his songs. “Everytime I think that mezcal has reached its peak, it grows again. I’m blown away how this smoky spirit from Mexico with flavors that clearly aren’t for everyone continues to surge in popularity.” ■

MEZCAL’S GROWING PAINS Looking at the overall agave spirits market, it is becoming clearer every year that mezcal, while still accounting for a fraction of the agave consumption, is growing rapidly and broadly. Also corporately. Pernod Ricard’s acquisition of Del Maguey is only the most recent example

of big players making sure they have a slice of the small but dynamic mezcal pie. William Grant & Sons was early into the field with Montelobos Joven—offering both a relatively accessible palate and price point (around $50). Diageo’s stake in mezcal is now twofold: Casamigos Mezcal

complements Pierde Almas. Bacardi imports Ilegal; Palm Bay International now has Los Amantes; M.S. Walker has Leyenda. With national importers aiming to spread the mezcal enthusiasm to new accounts in new markets, the pressure on maintaining a steady supply from Mexico may put even more pressure on suppliers.

LAS PERLAS PHOTOGRAPH BY PETER STANISLAUS

ALL AGAVE


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UNDER A SINGLE UMBRELLA THE WINEBOW GROUP’S NEW NATIONAL IDENTITY & REBRAND BY KRISTEN BIELER

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his January, The Winebow Group made public its longin-the-works decision to unify all of its distribution houses across the U.S. under the Winebow name and to introduce a new logo. The rebranding and unification under a single name makes sense for a company that has grown substantially in recent years while continuing to operate under a collection of corporate identities. Most significantly, when Winebow merged with The Vintner Group in 2014, it brought together two complementary companies (the former focused more on imports, the latter on distribution), both of which were founded in 1980 and whose growth over the ensuing decades helped foster America’s blossoming fine wine culture. Today, Winebow’s national distribution platform comprises 22 markets that cover 70% of the wine consumption in the U.S. Winebow’s growth evolution put it in an “unparalleled position as a national importer and distributor focused on fine wine and spirits,” explains Dean

Ferrell, who was tapped as President & CEO of The Winebow Group in 2018. “As we look to the future, it is time that we update our identity in a way that underscores our commitment and capabilities. Our unification with the Winebow name clarifies how our shared expertise and extended reach—as one team—is advantageous to our employees, customers and suppliers.”

What Will Change— And What Won’t Winebow currently has distribution houses in CT, MA, NJ, NY, OR, PA, RI and Washington, DC. The Country Vintner (DE, MD, NC, SO, VA), Grape Beginnings (MN), The Henry Wine Group (CA), Noble Wines (WA), Purple Feet Wines (WI), Quality Wine & Spirits (GA), Stacole Fine Wines (FL), and Vintage Wines (IL) will rebrand as Winebow while maintaining current offices and warehouses. In Washington, DC, the company’s two distribution houses, The Country Vintner and Winebow, will both rebrand as Winebow but remain two separate divisions. Matthew Tucker, Senior Vice President, Mid-

Front row: Kristy Heady, Senior Vice President, Human Resources; Dean Ferrell, President and CEO; Arjun Dewan, Executive Vice President, Wholesale East; Marilyn Krieger, Vice President, Public Relations Back row: Tony Gonzalez, Senior Vice President, Portfolio Management Northeast; Richard Driscoll, Executive Vice President, Supplier Relations; Michael Manzo, Senior Vice President, Corporate Strategy & Planning

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MODERN & BOLD: The new Winebow logo features a rich, navy blue color, sleeker fonts and an abstract “W” monogram. The three strokes of the “W” also symbolize the three pillars of the company: People, Passion and Knowledge.

Atlantic, will continue to oversee sales and report to Arjun Dewan, Executive Vice President, Wholesale East. In New York and New Jersey, Martin Scott Wines and Winebow distribution houses will also combine as Winebow, merging portfolios and sales teams. Francois Rousseau, Vice President, New York, and Sean Woods, Vice President, New Jersey, have been promoted to oversee sales in the two states. Meanwhile, Tony Gonzalez has been promoted to Senior Vice President, Portfolio Management Northeast. And Erle Martin, based in Benicia, California, will continue to oversee the midwestern and western states as Executive Vice President, Wholesale West. Winebow Imports’ four national import divisions—Craft + Estate, LLS (Leonardo LoCascio Selections), MundoVino and Negociants USA—will also now share the Winebow moniker and logo. Each division will, however, continue to focus on different regions and retain separate sales and marketing teams. As the company embraces the new national identity, Dean Ferrell assures that customers can expect to see Winebow’s same “passion, expertise and commitment to exceptional service.” The difference now is a matter of unity—already in practice, and now official. n


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DISARONNO CONTINUES TO OUTPACE THE CORDIAL CATEGORY

IN BOTH VALUE AND VOLUME GROWTH 1


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trend spotting

ZERO IS THE NEW HERO BY JIM CLARKE

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s Champagne drying up? Not in volume, but in terms of added sugar, the answer seems to be yes. Exports of Champagne were up 9.1% in 2017, according to the Comité Champagne, but exports of Extra Brut and Brut Nature— the very driest of Champagne types, based on sugar level—grew much faster, clocking in at 35.4% by volume. Despite our

Michelle DeFeo, President of Champagne Laurent-Perrier USA, whose Ultra Brut sales tripled over the past five years.

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reputation for drinking sweet, much of that ultra-dry bubbly is coming to the U.S., Champagne’s number one market in value terms. Whether it’s labeled Brut Nature, non-dosé, or zero-dosage, dry sparkling wine is having a moment. Laurent-Perrier was the first House to produce the style, debuting the wine at the Eiffel Tower in 1889 in response to the English market’s demand for drier Champagne. Michelle DeFeo, President of Champagne Laurent-Perrier USA, has seen sales of their Ultra Brut in the U.S. triple in the past five years. Increasing numbers of grower-producers have joined them, and even some of the other big houses have gotten in on the act. Roederer, for example, introduced its first Brut Nature in collaboration with artist Philippe Starck in 2014. And late last year Champagne Bruno Paillard introduced “Dosage: Zéro” a multivintage blend that marks the first

Elevated interest in zero dosage sparkling wines comes at a time of increased transparency on the part of producers in general. Champagne Drappier makes two Brut Nature Champagnes, one of which has no added sulfur; both cuvées also have “Pinot Noir,” “zero dosage” and the disgorging date on ther front label.

addition to the house’s focused portfolio in over a decade.

Dry Roots in the ’70s Bernard de Nonancourt of LaurentPerrier lobbied for an official Brut Nature designation in the 1970s. DeFeo says Nonancourt intended the term to indicate sugar wasn’t added at any point during production—no chaptalization, juice or juice concentrate for the second fermentation, and no dosage—but the term today, not just in Champagne but for traditional-method bubblies throughout the EU, indicates only a very low amount of sugar in the final product: 0-3 grams per liter. Laurent-Perrier and some other producers such as Domaine de la Taille aux Loups in the Loire, with their “Triple Zero” Montlouis Petillant, hold to Nonancourt’s

MICHELLE DEFEO PHOTOGRAPH BY CHRIS GEORGE

THE ZERO-DOSAGE TREND—IN CHAMPAGNE & BEYOND—GAINS FAVOR AND FOOTING


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trend spotting

stricter definition. “Non dosé” is a perhaps more explicit indication that no sugar was added after riddling, albeit reserved for back labels in most cases. In Italy, the Prosecco DOC doesn’t yet permit the Brut Nature designation on labels, but Luca Giavi, President of the Prosecco DOC Consortium, expects that to change. “This is an increasingly growing trend for our Denomination, led by male consumers that are drinking more Prosecco DOC than ever.”

Selling Dry Goods

Doug Polaner of importer Polaner Selections, whose portfolio includes LarmandierBernier, Pascal Agrapart and several other Champagne producers making zero dosage wines. He says Thierry Laherte of Laherte Frères told him that in the 1980s “you had to add 12 grams of sugar, otherwise it would be completely unpalatable. That whole dynamic has changed.” Other regions have always had this advantage. Carlo Moser has been producing a zero dosage sparkling wine since 2011 at his family’s Moser winery in northern Italy. “The Trentodoc area is marked by limestone soils and a temperate climate which are key to good ripening of our grapes compared to higher latitudes. We can get structure and smoothness naturally, so higher dosages are not as necessary as in other sparkling wine areas.” A growing number of his neighbors are adding the zero dosage wine to their range—there are now 25 labels. “This style allows the minerality to shine through without interference, and the flavors from lees-aging are also enhanced,” Moser describes. Trentodoc is only one example. Polaner points out that non-dosé is happening elsewhere in France, too. Chidaine, for one, makes a Brut Nature traditional method bubbly in the south of France.

Mary Catherine Edmondson, Beverage Director at San Francisco’s The Riddler, says many guests are looking for a drier wine, but they don’t necessarily ask for Brut Nature by name; it’s a hand-sell based on their expressed preference. Notes Edmondson: “I think that people who are into nondosé wines fit into that broader category of guests who are interested in where their wine came from and how it was made.” Author Peter Liem believes, “Fans of so-called ‘natural wine’ generally embrace non-dosé Champagne as much for philosophical reasons as anything else. Since it’s sugar, it’s often seen as an unwanted or artificial additive.” It’s likely that the growth of zero dosage wines isn’t driven purely by market factors. “A big factor in Champagne right now is that they’re able to get riper grapes as a combination of cliPeter Liem, author matic changes but also tremenof ‘Champagne: The dous viticultural advances,” says Essential Guide.’

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Teachability Factor On the positive side, the geographic multiplicity resulting

Importer Doug Polaner has seen climate change become a factor. // Champagne Laurent-Perrier Pinot Noir. // At San Francisco’s The Riddler, many guests are seeking dry sparkling wine but do not know to ask for Brut Nature.

from Brut Nature being used across the EU presents teachable moments, says Edmondson: “These Brut Nature wines are opportunities for people who might not like Cava or Prosecco or Franciacorta because of a bad experience in the past to taste a dry, refined version and realize, ‘Wow, I didn’t know Cava could taste this way.’” Similarly, Edmondson says zero dosage rosé sparkling wines often offer guests “a more vinous, mineraldriven experience without sacrificing those red fruit characteristics and beautiful pink color.” Like rosé wine more generally, zero dosage could become a victim of its own popularity, with quality suffering as demand grows. DeFeo says some producers are making non-dosé Champagnes merely to satisfy the trend, often using the same cuvée for both a Brut and Brut Nature version, which leads to a lot of mediocre examples. Liem agrees: “The best non-dosé wines are usually made from blends created specifically for that purpose.” Not every bubbly should, or could, be as good with no dosage. “Frankly, I think that the good non-dosé Champagnes, the ones really worth drinking, are drunk because they’re good wines, not because they’re non-dosé,” he reasons. ■

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BAR TALK

DEEP & DIVERSE MELISSA ROMANOS, HEAD BARTENDER, THE PUBLICAN, CHICAGO

M

elissa Romanos is head bartender at One Off Hospitality Group’s beer hall-inspired The Publican in Chicago.

BEVERAGE MEDIA GROUP: A native of El Salvador, you earned a restaurant management degree from Johnson & Wales University in Miami before landing in Boston. While working at Barbara Lynch’s No. 9 Park you were seduced by the bar. How so? MELISSA ROMANOS: I began to see spirits and cocktails in a new light. You don’t have to necessarily start your meal with a cocktail; there is a way to beautifully pair cocktails and food. I learned that the bar is an important part of the dining experience. There is a special kind of energy that emanates from it and it is our job to keep that energy going by how we interact with our guests and the detail and care we put into the products we are creating. BMG: Now at The Publican, where House Old Fashioneds with Buffalo Trace are savored, you’re working

“You don’t have to necessarily start your meal with a cocktail; there is a way to beautifully pair cocktails and food.”

on a spring menu with cocktails like the Armagnac-forward Beauregard. Which kinds of drinks do your customers seek out? MR: Whiskey is king in Chicago and whiskey cocktails tend to be popular, however mezcal and gin are a close second, followed by vodka and brandy. I find that guests are becoming increasingly adventurous and are willing to dive into the deep end and give different spirits and cocktails a chance. BMG: How important is staff collaboration in developing your menus?

• Beauregard This cocktail is Armagnac-driven but gets some strong balancing power from crème de violette liqueur and vermouth. The Lustau Vermut is such a house favorite that is a featured aperitif on the drinks menu. Ingredients: 1¾ oz Delord Blanche Armagnac

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MR: When creating a new cocktail list, I let our bartenders have creative freedom. I simply give them a general direction or theme and they are welcome to contribute. Our upcoming one will be more of a collective effort. A diverse approach to cocktails translates to a more diverse list, and the team is more inclined to take ownership of it when their ideas and voices are reflected. ■

How Long She’s Been Bartending: 5 years Favorite Spirit: Agave or rum Favorite Cocktail: To drink, a Daiquiri, but it depends on my mood. To make, all of them, even a Ramos Gin Fizz. If She Wasn’t a Bartender She Would Be: A chef. I love cooking.

½ oz Lustau Vermut Blanco ¼ oz Rothman & Winter Crème de Violette Liqueur ½ oz Simple Syrup ¾ oz Lemon Juice 1 oz Egg White (from 1 egg) Method: Combine all ingredients and shake. Add ice, shake, and double-strain into coupe. Garnish with dried lavender flowers.

MELISSA ROMANOS BY CLAYTON MASSEY / DRINK BY EVAN JONES

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REASON TO SMILE IRISH WHISKEY KEEPS GROWING— IN SIZE, SELECTION AND VALUE BY JACK ROBERTIELLO

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ith all the new distilleries, brands and line extensions emerging from Ireland, whiskey retailers have an unprecedented array of choices that show no sign of narrowing. Accordingly, the proverbial Irish eyes are still smilling broadly at this vibrant sector. Powered by Irish whiskey’s inherently smooth style and the swelling popularity centered on a handful of powerful, widely available brands, the category is not just small and mighty—it is expanding dramatically in breadth. Take two recent additions stretching what Irish whiskey can be: Dingle and The Sexton. Dingle produces distinct smallbatch single malt releases—the third finished in ex-bourbon and Port barrels. The Sexton arrives as an especially young (four years old) malt whiskey meant for category novices and cocktail makers. After decades of relying on the light and fruity blended triple-distilled spirit that predominates, Irish styles are exploding. Single malts and pure pot still expressions, of course, but also grain whiskey, double distilled variants, peated malts and extended aging and finishing in non-traditional barrels—rum, marsala, or exotic woods like acacia. There’s even an Irish rye now. Just about everything good that is happening in whiskey over-

all is happening with exuberance in the Irish sector. “There are some great opportunities in innovation,” says Colum Egan, Master Distiller of Bushmills. “There are a lot of consumers who have been drinking Irish whiskey for some time who looking for something new and innovative within the category. Most of us are coming out with

Clockwise: Bushmills is an old guard distiller still leading the way in terms of innovation. // The Sexton is a new offering tailored toward novices and cocktail makers. // Kilbeggan, now owned by Beam Suntory, dates back to 1757, though its distillery has had a zig-zaggish history. // Red Spot is among the multiple ultra-premium Spot whiskies produced by Pernod Ricard at the Midleton Distillery. // The Caskmates program has brought Jameson critical recognition beyond the brand’s identity as a favorite shot.

different and new expressions that appeal to different sectors of the market.” Bushmills jumped in two years ago with Red Bush, aged in ex-bourbon barrels rather than a mix of those and Sherry casks. Egan recently ended his chairmanship of the Irish Whiskey Association, and says ensuring that traditional techniques and understanding were available to new entrants—about 20+ distilleries now operate, up from four in 2014, with as many as 20 in development—was the reason the group was founded.

THE FIELD THICKENS Major producers are tickled in general with the competition. “It is great for the category, for the growth of Irish whiskey in the U.S. and for the consumer,” says Sona Bajaria, Vice President, High End Irish Whiskey, Pernod Ricard USA. “At Midleton we have an open-door policy. We want to maintain the quality and integrity of Irish whiskey and as such offer our support and expertise to these distilleries in their set-up phases.” The basis for optimism is strong: Irish whiskey remains one of the fastestgrowing categories. Sales internationally are predicted to hit 13 million cases by 2020, up from 10 million in 2017. 2019 BIN 55


IRISH WHISKEY

AFTER DECADES OF RELYING ON THE LIGHT AND FRUITY BLENDED TRIPLEDISTILLED WHISKEY THAT PREDOMINATES, IRISH STYLES ARE EXPLODING. Recent Nielsen reports put Irish at an annual 12% growth rate here with Ultra-Premium Irish up 7.4%. “We predict the category will continue to grow rapidly as consumers explore new innovations,” says Bajaria. On the flip side, younger brands are certainly aware— and appreciative—of the way that Pernod Ricard’s Jameson in particular has popularized Irish whiskey, setting the table, so to speak, for new entries.

NEW & DIFFERENT Launched in 1999, Bernard and Rosemary Walsh scored in Ireland with their readyto-drink Irish coffee, which became the Hot Irishman, and cream liqueurs years before developing two distinct Irish whiskies. In 2007 they launched The Irishman; Writers’ Tears Copper Pot debuted here in 2015. The Teeling family had been in the whiskey business since 1782, but brothers Jack and Stephen have the family name in the spotlight by experimenting with diverse barrel finishes; releasing a rare “single 56 BIN 2019

grain” whiskey; and opening the first new distillery in Dublin in 125 years in 2015. Operating on her family farm in County Clare, a mile from the coast, Louise McGuane is a leader in the revival of whiskey “bonding,” which practically disappeared in the 1930s. For the J.J. Corry brand, named after a legendary nearby whiskey bonder, she blends and matures whiskies from multiple sources. Lambay Irish Whiskey is a crossover project between the House of Camus and the Baring Family’s Revelstoke Trust. Lambay Small Batch Blend is malted barley and grain whiskies, blended, triple distilled and matured in bourbon barrels with a Cognac cask finish. Lambay Single Malt is unpeated, tripled distilled and finished in Cognac casks that have been exposed to the sea air and maritime winds on Lambay Island. But no new entry in Irish whiskey has come close to the impact of that latest new name: Proper No. Twelve. Created by mixed martial arts champion Conor McGregor, Proper No. Twelve sold out its initial run last fall in less than one month. A blend of Irish grain and single malt whiskey, Proper No. Twelve pays homage to Crumlin, aka Dublin 12, the neighborhood where McGregor was born and raised and which is known for its rich soil and pure spring water.

EMERALD ROAD AHEAD Most industry watchers expect robust growth to continue. “I see Irish whiskey still only scratching the surface of consumer interest in the U.S.,” says Powers Brand Leader Ken Reilly. “Irish whiskey only represents 6% to 8% of the U.S. whiskey market, well

As the Irish shelves are already not nearly as crowded as more established sectors like single malts and bourbon, the playing field has a wide open and level feel to it, which spurs innovations—like Tullamore D.E.W. Cider Cask Finish and Jameson Black Barrel—as well as newcomers like Slane (2015) and Proper No.Twelve (2018).

behind American and Scotch whiskey. The challenge for all non-Jameson brands is to overcome the lack of understanding of Irish whiskey as a distinct subset of whiskey, and to reinforce the unique profile that Irish whiskey offers the drinker.” “With several Irish whiskeys already bringing to market limited releases, other innovations and special bottlings will likely become a mainstay as the category grows,” says Slane Irish Whiskey co-founder Alex Conyngham. “There will be challenges resulting from increased competition in the marketplace, although this will encourage brands to further differentiate through innovation and flavor profile, which means more choice for consumers.”

EYE ON AMERICAN TASTES The U.S. market has been dominated by Jameson with Tullamore and Bushmills the most prominent other brands. But the popular style has its limits, says Jack Teeling, Managing Director of Teeling Whiskey Company. “Shifting consumer tastes are driving the segmentation with consumer and trade interests in more unique and interesting Irish whiskey.” “By continuing to introduce new offerings that drive interest and relevance among brown spirits drinkers, we’ll continue to generate growth within the Irish whiskey category,” says Ivan Hidalgo, Managing Director, Kilbeggan Distilling Company.


IRISH WHISKEY

Others are eagerly looking to expand the palate. “We always strive to be at the forefront of trends in the industry,” says Conor Neville, Brand Manager, Tullamore D.E.W. “Innovations such as Caribbean Rum Cask and Cider Cask were two of our most recent successful launches. Because of their popularity, we’ve incorporated Rum Cask into our permanent portfolio and have reintroduced Cider Cask for a second fall season,” Some distilleries focus on particular areas of tinkering. Teeling not only explores finishes, but tweaks its yeast mix and malt selection. Slane uses three types of casks, one a heavily toasted and medium char virgin oak cask, unusual in Irish whiskey.

NO BLARNEY HERE… JUST SOLID BACKSTORIES The Irish range is rich in cultural and historical connections that can make for succinct, interesting selling points: The Temple Bar Fresh from Dublin, The Temple Bar Whiskey carries the name power of Ireland’s most famous bar (180 years young). The Temple Bar owner Tom Cleary makes three bonded whiskies: an original triple-distilled Signature Blend; and 10- and 12-Year-Old s followed. 58 BIN 2019

Jameson has had success with Caskmates done in exchange with craft brewers, notably Caskmates Stout and Caskmates IPA. “With Jameson Caskmates, we have seen the power of crossing over categories by tapping into consumers’ love of craft beer,” says Jameson’s VP of Marketing, Paul Di Vito. For the high-end Pernod brands, finishing techniques, like Redbreast Lustau, and Red Spot, launching in the U.S. in early spring, are significant. Recently, The Spot Range experimented with the releases of Green Spot Château Léoville Barton and Green Spot Chateau Montelena, the first single pot still Irish to be finished in wine casks.

West Cork One of the few distillers in Ireland to boast actual Irish ownership, West Cork uses exclusively Irish barley as well as fresh local spring water. Their specialty is charred-cask finish whiskey. Slane The name Slane is familiar to rock ’n roll fans, thanks to the world-famous Slane Castle Concert series, founded in 1981. Slane Irish Whiskey was created by Brown-Forman and the Conyngham family of Slane, whose roots in the Irish village date back over three centuries. Writers’ Tears This bottling by Walsh Whiskey, which also produces The Irishman, honors the 19th century

The popularity of Irish whiskey as a smooth, easy-drinking spirit has set the stage for more serious expressions, such as Pernod Ricard’s single pot still Redbreast. // KiIlbeggan is even offering an Irish rye whiskey. // Bushmill’s is suppor ting Red Bush with aggressive online content and social media marketing.

And if consumers respond to the new iterations, the flood will continue. “Trying out different woods and flavor profiles wouldn’t make sense if the market wasn’t open to it,” says The Sexton’s Master Blender, Alex Thomas. “The consumer wants something different and for me as a blender that’s a dream come true.” ■

Irish novelists, poets and playwrights (George Bernard Shaw, Oscar Wilde and James Joyce, to name a few) who drew inspiration at local pubs from their favorite whiskey. Knappogue Castle Anchored by a picturesque 15thcentury castle, Knappogue Castle has emerged as Ireland’s leading supplier of bourbon-barreled, age-statement single malts, with expressions of 12, 14 and 16 years; complemented by the value-priced Clontarf label recalling the historic battle of 1014. John L. Sullivan Conor McGregor is not the only Irish pugilist with a whiskey label… Boston-based M.S. Walker reintroduced John L. Sullivan Irish

Whiskey, named after the legendary boxer and Boston native. The Dead Rabbit Sean Muldoon and Jack McGarry, co-founders of the awardwinning bar The Dead Rabbit, teamed up with Master Distiller Darryl McNally of The Dublin Liberties Distillery to create a namesake five-year-old blended Irish whiskey. The Quiet Man For the first Irish whiskey bottled in Derry in nearly 100 years, local distiller Ciaran Mulgrew combines hand-selected whiskies, finished in first-fill bourbon barrels for sweet and spicy notes.


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STEPHANIE PEACHEY JOINS FETZER VINEYARDS AS FINE WINE DIVISION LEADER Fetzer Vineyards, a leader in sustainable and organic winegrowing committed to restoring, revitalizing and regenerating ecosystems and communities while producing premium wines, has hired Stephanie Peachey to develop and lead the company’s Fine Wine Division. Peachey will report directly to Fetzer Vineyards CEO Giancarlo Bianchetti and hold the title of Vice President. Peachey comes to Fetzer Vineyards from Kosta Browne winery, a California Pinot Noir purveyor recognized for its remarkable growth and widespread critical acclaim. As Vice President for brand strategy and directto-consumer marketing for Kosta Browne, Peachey created and executed marketing and sales strategies, including media and trade relations, brand development, and consumer engagement. Prior to her time at Kosta Browne, Peachey was Vice President of direct-to-consumer at Vintage Wine Estates, overseeing the strategic operations and sales for nearly a dozen tasting rooms and DTC brands including Clos Pegase,

Cosentino and Swanson Vineyards in Napa Valley, and B.R. Cohn and Viansa in Sonoma Valley. “It is an honor to join the talented international team from Fetzer Vineyards and Viña Concha y Toro that brings to life the Fine Wine Division portfolio,” said Peachey. “Both organizations have a history of commitment to sustainable practices and developing quality wines for a range of consumer interests, including an impressive portfolio of fine wines.” Peachey holds an MBA in Wine Business Management from Sonoma State University and a BA in business administration from Stephen F. Austin State University. She is based in the Healdsburg, California offices of Fetzer Vineyards.

INTRODUCING BERMUDA TIGER SHARK GINGER BEER Think of the flavor equivalent of a shark attack in a can, just waiting to energize its drinkers in a non-alcoholic beverage that leaves a bite. That's exactly what quality drink experts Chapman Beverage LLC., is delivering with their recently launched new product Bermuda Tiger Shark Ginger Beer.  It's zesty and fun, leaving most people quite unsatisfied with merely just drinking one.  Ginger beer may have just been steered into shark-infested waters.  The launch in U.S. markets has been met with excitement due to the compelling branding and aggressive price point. 

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“We came across the idea of launching a ginger beer really through an act of chance or fate by finding an old unopened bottle while on a fishing trip from an island street vendor,” commented one of the owners of the company. “Our brains started working overtime and the next thing you know,

we decided to craft the best possible nonalcoholic ginger beer we possibly could. Mission accomplished..and Chapman Beverage has brought our Bermuda Tiger Shark Ginger Beer to the market!  We are certain people will appreciate the care we've put into its creation.” Beyond just enjoying it alone, which many do, the company has included an entire section of drink recipes on their fun website with highlights like; The Moscow Mule, which includes vodka and lime juice; The Black Storm, with dark rum; Ginger Beer Margarita and Mojito options; The Kentucky Mule, with bourbon and lime; to name just a few.  Clearly, this Bermuda Tiger Shark Ginger Beer is going to be a favorite with bartenders and their customers nationwide. www.bermudatigershark.com


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FOUR ROSES TO EXTEND PERMANENT LINEUP WITH NEW BOURBON Non-Chill Filtered Small Batch Select To Launch This Spring The fourth rose is being added to Four Roses’ permanent lineup of Bourbons. The introduction of Four Roses Small Batch Select will be the distillery’s first permanent product-line extension in more than 12 years, joining Four Roses Single Barrel, Four Roses Small Batch and Four Roses Bourbon. Non-chill filtered and bottled at a 104 proof, Small Batch Select will launch this spring in Kentucky, New York, California, Texas and Georgia. It will be available in additional locations in the future. “We wanted to add something to our lineup that brings that pure experience you get with a non-chill filtered Bourbon, while also showcasing some of our recipes and flavors that aren’t as forward facing in our other existing bottles,” said Master Distiller Brent Elliott. While details of which Bourbon recipes Elliott selected for Small Batch Select will be announced this spring,

Elliott said each will be a six and sevenyear-old Bourbon. On the nose, Four Roses Small Batch Select offers raspberries, clove and nutmeg. As it hits the palate, it opens into flavors of apricot, ripe berries, vanilla and light oak. The finish lingers with notes of spearmint and a touch of cinnamon. “Small Batch Select certainly can be one of your special occasion Bourbons, but we want it to be more accessible so you don’t hesitate to open up that bottle and enjoy it any time,” Elliott said. “I am particularly proud of this Bourbon, as it is the biggest addition to the storied history of Four Roses since I became Master Distiller.”

ABOUT FOUR ROSES DISTILLERY Established in 1888, Four Roses is the only Bourbon distillery that combines two mashbills with five proprietary yeast strains to distill and age ten distinct Bourbon recipes, each with its own unique flavor profile. With distilling and warehousing

operations in Lawrenceburg and Cox's Creek, Kentucky, respectively, Four Roses is dedicated to producing award-winning Bourbons with smooth and mellow tastes and finishes. Four Roses is available in all 50 states. For more information, visit www.fourrosesbourbon.com.

JOSE CUERVO AUTHENTIC MARGARITAS, AMERICA’S FAVORITE READY-TO-DRINK COCKTAIL Introduces New Margarita Flavor: Orange Pineapple Jose Cuervo® Authentic Margaritas, America’s number one ready-to drink cocktail, responds to growing demand for orange pineapple beverages with the most convenient and delicious way to enjoy this increasingly popular flavor combination: Jose Cuervo Orange Pineapple Margarita. Jose Cuervo Orange Pineapple Margarita brings the refreshing fruit flavors of orange and pineapple together with a hint of lime in one delicious, ready-to-drink Margarita. The balanced blend of zesty citrus and tangy pineapple will transport you to a tropical locale, no matter how cold it is outside. Perfect for any occasion, from college basketball viewing parties to Sunday brunch, the Orange Pineapple Margarita 62 BIN 2019

offers a convenient way for hosts to entertain friends, with no mixing required. Margarita lovers will enjoy the great taste chilled, poured over ice,or blended with ice for a frozen treat. Garnish with orange, pineapple, or lime slices. Demand for orange pineapple beverages has soared recently, with more than $100 million in annual sales and 18% growth in the past year alone. 1 In addition, spending on alcohol for in-home consumption and entertaining is experiencing steady growth2, thus fueling demand for more convenient food and drink options. 3 In light of these trends, Jose Cuervo, the leader in the ready-to-drink category, launched Orange Pineapple Margarita to provide another easy home entertaining solution, with an already familiar and

popular flavor combination. Jose Cuervo Orange Pineapple Margarita is offered in 1.75L with a suggested retail price of $17.99 and available nationwide at select grocery and liquor stores. For more information, please visit www.JoseCuervo.com.


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CANNABIS FRIEND OR FOE TO ALCOHOL? BY JEFF SIEGEL

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K

now this much to start: the United States is embarking on its greatest decriminalization effort since the end of Prohibition. Until the federal government gives its legal green light to cannabis, a confusing and difficult transition will remain difficult and confusing. But the states-rights pattern has been established, and while no one can (yet) say for certain what will happen in regards to beer, wine, and spirits consumption, cannabis is entering the Conversation faster than you can say “don’t bogart that joint.”

“My friends in Colorado, Washington POT’S SHARE OF THE PIE and Oregon are quite candid about potential lost sales, but most are sanguine about From an overall industry viewpoint, it the future,” says Kansas City’s Doug Frost, makes sense to position cannabis as an MW, MS. “It’s tremendously challengaddition to the adult arena of recreational ing because no one knows how the next options. As Chris Stenzel, President of steps unfold, other than that every state Constellation Brands’ Wine & Spirits Diwill want a piece of the cannabis tax pie. vision, noted in a recent interview with Regardless, the genie ain’t going back in Beverage Media, the firm’s $4 billion inthe bottle.” vestment in Canadian company Canopy Knowing that, what’s the best way to Growth reflects a belief that cannabis can prepare for what’s going to happen? First, complement alcohol. “At Constellation, understand the parts that make up the lewe talk about the three stool legs of the gal cannabis market, from a joint to weedbusiness: Spirits, wine and beer, and we infused consumer products. believe cannabis will become the fourth Second, accept that the legal and leg to the stool,” said Stenzel. regulatory hurdles will remain The operative golden Overall marijuana hurdles even after cannabis question—“Will people sales in the U.S. reached goes mainstream—becomdrink less alcohol?”—is about $9 billion in 2017 ing, perhaps, even more beginning to be asked according to BDS Analytics. complicated than alcoand answered. There is Euromonitor estimates that the hol’s three-tier system. some data on the issue, U.S. market for legal marijuana Finally, recognize that but several studies conproducts will reach $20 the alcohol industry is at tradict each other about billion by 2020. the biggest crossroads since whether legal marijuana will the end of Prohibition. Younger cannibalize beer, wine and/or consumers, who seem less interested spirits. A 2017 Georgia State study in beer, wine, and spirits than their parfound legal cannabis reduced alcohol conents and grandparents, will have another sumption over the long term, and alcohol option for their time and money. “purchases decreased by 15% in counties Moving forward, usage patterns, prodin states with medical marijuana laws.” On uct development and legislative action the other hand, a 2018 study from the Disare all areas that promise to impact the tilled Spirits Council which analyzed data beverage alcohol industries. from 3 states with longest track record

(CO, WA, OR) found no such change after recreational legalization. Utilizing state-level tax receipts and actual alcohol shipment data in Colorado, Washington state and Oregon for the two years prior to recreational marijuana legalization and post-legalization, they concluded: “overall alcohol sales mirror national trends and there is no pattern of declining spirits sales in any of the markets analyzed.” The ink is barely dry on a detailed report by IWSR Drinks Market Analysis and BDS Analytics, released in February 2019. “Though not yet mainstream, cannabis adoption is certainly growing in states where it is legal and does pose a risk to the beverage alcohol industry in the future,” said Brandy Rand, IWSR’s U.S. President. Among the nuggets in their report: • Up to 40% of adults 21 and over consume cannabis in states where it is legal. • Millennials represent 45% of “dualists” (those who consume both cannabis and alcohol). • Two-thirds of cannabis users in fully legal states also consume alcohol; however, only about one-third of alcohol consumers in these markets also consume cannabis. • On average, cannabis and alcohol dualists are more likely to drink beer (especially craft beer) and spirits; fewer drink wine. There may be evidence that legal weed slows beer sales in general, on the theory that younger consumers will smoke a couple of joints or pop edibles instead of drinking a six-pack if the price is about the same. But, analysts caution, that decline has been traced to slowing consumption among aging beer drinkers and not competition from cannabis. There also seems to be a sense, says Bonny Doon’s Randall Grahm, that any change in alcohol consumption will happen at the lower-priced end, in mass2019 BIN 67


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WHERE POT IS LEGAL: RECREATIONALLY AND MEDICALLY market wine, beer and spirits. Producers like Grahm aren’t worried about “weed as one of the existential threats to the wine business.” And legal cannabis may boost alcohol tourism. Anecdotal evidence from Colorado suggests the possibility of increased tasting room sales, thanks to the influx of legal weed tourists. “It’s almost as if we’re getting a new audience,” says Karen Hoskins, owner of craft rum producer Montanya Distillers in Crested Butte, CO, describing been her experience in the aftermath of Colorado’s legalization. “They’ll come into the tasting room, and when they’re done, ask us to recommend a dispensary.” Ultimately, presuming recreational cannabis becomes the norm, availability is going to be a critical factor in whether smoking will hit alcohol more at higher or lower price points. Another wild card is “vaping”—and how the youth-driven popularity of this intake method impacts smoking and drinking.

GREENING OF AMERICA Positive chatter about legal marijuana is a recent phenomenon, but it is getting louder. According to Gallup, as recently as the year 2000, less than a third of Americans supported legalization. But that sentiment cleared 50% within a decade and continued to rise, now topping 60% in Gallup polling, with similar findings by Pew Research. Some more signs that recreational legalization in America is going to happen sooner than later:  State by state regulation appears to be working: each state that has legalized

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marijuana regulates it separately from every other legal state, and all activity— production through sales—takes place within each state so as not to violate federal law.  Most of the early horror stories, like the inability of Colorado cash-only dispensaries to find banks to take their money, have worked themselves out.  The 2018 Farm Bill, which gave hemp, closely related to marijuana, legal status, gives reason for optimism.

MAINSTREAMING (IN CANADA, FOR NOW) Not to be discounted in any discussion of cannabis: follow the money. Legalization in Canada has opened the faucet on investment—and it is big fish entering the pond. Constellation Brands, most notably, now owns 38% of Canada’s Canopy Growth. “Constellation has been pretty good at identifying long-term consumer shifts and reacting—buying and exiting assets,” notes Rob McMillan, Executive Vice President and founder of Silicon Valley Bank’s Wine Division in Napa. “They are shedding some wine assets and some point to that being an end to wine and a nod to cannabis and beer, but I think it’s more to do with shedding lines that aren’t in line with premiumization strategies.” More signs of marijuana mainstreaming: Southern Glazer’s Great North Distributors subsidiary has agreed to distribute marijuana producer Aphria’s products in Canada to both provincial and private retailers. AB InBev formed a $100 million research partnership with Tilray Inc.’s Ca-


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THC & CBD: ALPHABET SOUP NEW BREED OF BEVERAGES Appearance-wise, these look like wine, beer and spirits. Behind the glass and metal, however, they are something brand new. In the case of the wine-like and beer-like products, they are alcohol-free. California’s Rebel Coast is made from Sauvignon Blanc, but infused THC instead of alcohol. The canna-brews include Blue Moon Beer founder Keith Villa’s THC-infused Ceria brand; San Diego-based Cannabiniers’ Two Roots; and Hi-Fi Hops, an IPA-inspired brew made by Heineken-owned Lagunitas. The sprits shown here are made traditionally but each incorporate hemp into their production: Nirvana hemp-seed vodka and gin made by Fat Dog Spirits of Tampa, FL; Colorado High Vodka, by Colorado Gold Distillery in Colorado Springs, CO; and Humboldt Distillery’s Humboldt’s Finest Vodka. The hemp adds an herbal element, but is not additionally psychoactive.

The legal weed industry is about more than selling joints. It will be more or less divided into two parts—the tightly-controlled market for THC products that produce a high, and a less regulated CBD market that revolves around consumer goods, from over-the-counter pain killers to make-up and lotions to beverages and snacks to pet products. Here are some key terms to know: THC is the abbreviation for tetrahydrocannabinol, the compound that produces the high when marijuana is

smoked, inhaled or eaten. THC is found in the flower or bud of the plant and is smoked, baked into brownies, or made into gummies. CBD is the abbreviation for cannabidiol, a cannabis compound that may have medical benefits but doesn’t produce a high.

nadian subsidiary High Park Co; and Molson has teamed up with Quebec-based Hexo Corp. Both big brewers plan to develop non-alcoholic, cannabis-infused beverages. And possibly a tipping point, PR-wise: Martha Stewart will advise Canopy Growth on a line of hemp-based CBD products—for both people and pets.

BRAND NEW PIPELINE Of course, as the Canadian example is rapidly proving, the free market system is raring to go with new product development. Here, it becomes critical to distinguish types of products we are likely to see—some THC-based, some CBD-based. Looking at beverages specifically, one 2019 estimate found that U.S. sales of cannabis-based drinks was worth $86 million in 2018 but were likely to grow to more than $1 billion by 2023 and $1.4 billion by 2024. Another, by Canaccord Genuity Group, similarly, forecast a $600 million market for cannabis-infused beverages by 2022. Sounds big. Now for the catch. For one thing, as of now, beverages represent less than 1% of the overall legal cannabis market. Moreover, there doesn’t seem to be a cost-effective infusion process for THC drinks, which analysts see as cru70 BIN 2019

These products are sold as ointments and oils that are applied topically, as well as tinctures—concentrated liquid extracts delivered through a dropper and either ingested or dissolved in something like tea. Depending on the expert being cited, CBD may relieve pain, depression, and anxiety.

cial to the category’s growth. Essentially, alcohol is water-soluble and cannabis is not. That means alcohol is absorbed into the bloodstream quickly, but the THC in cannabis takes far longer when ingested rather than inhaled—people feel the effects of beer, wine or spirits within a drink or two; it can take an hour or longer for a marijuana brownie to kick in. So the trick with cannabis-infused drinks will be to find a way for them to mimic alcohol’s effect on the drinker, which has met with mixed results so far. One person in position to assess the direction of new product development is Smoke Wallin, who started in his family’s traditional distribution business, and is now CEO of Vertical Wellness, a company specializing in CBD products. As Wallin sees it, CBD products are the hotspot to watch, especially since 2018’s Farm Bill gave hemp legal status since hemp is a good source for CBD, but not THC. Even more important: “The number one characteristic of CBD is that it is anti-inflammatory,” notes Wallin, which means new CBD products are going to compete with over-the-counter medicines like Advil. He estimates that Health & Wellness products will comprise about 60% of the CBD market, and food and beverage about 40%.


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Vertical Wellness currently has 12 beverages in active development. However, as a veteran of the industry, Wallin knows the products will have to taste good: “If it doesn’t stand alone as a beverage, it won’t work. People will just switch.” The one thing that is absolutely not in doubt: CBD-laced beverages are apt to enjoy a quick route to market. Wallin reports, “We are seeing huge demand from major retailers and distributors. They are all looking for a way to play in the space.”

THREE TIERS OR NOT? It should surprise no one that distributors are positioning themselves to seize opportunity. Case in point: Southern Glazer’s officially partnering with a marijuana producer in Canada. The interest in cannabis may be seen as a defensive move, at least in part, to protect splintering market share. “Cannabis concerns me because it’s the shiny new thing that consumers are attracted to,” Steve Slater, EVP, General Manager Wine Division, Southern Glazer’s, said on a “Trends” panel at Vinexpo New York in March.

“There is a share of discretionary income that can be used for beer, wine and spirits—and now cannabis.” The next pressing question: Will alcohol’s three-tier system be used to regulate legal cannabis? Analysts expect the Treasury department’s Tax and Trade Bureau, which oversees alcohol, to handle marijuana regulation. But that’s all anyone agrees on. Most legal states use the opposite of three-tier—a vertically integrated system that doesn’t separate the producer and retailer. It’s OK for a company to grow marijuana and sell THC products in its own state-licensed retail outlets, something that three-tier was designed to stop. But the situations are different, confirms attorney Rebecca Stamey-White, a partner with Hinman & Carmichael LLP in San Francisco: the goal with vertical integration was to emphasize local control, and to avoid the complications of three-tier. On the other hand, notes Ron Kammerzell, a consultant for the legal weed industry and former senior director of enforcement for Colorado’s department of revenue, three-tier is almost inevitable once the federal government gets in-

DEMOGRAPHICS:

MORE QUESTIONS THAN STATS Who is the legal cannabis customer? How big is the potential market? “It’s not a very data driven demographic right now,” says Kirk Barry, the founder and CRO of Verdantis Advisors, a legal cannabis consultancy in California. “There isn’t enough data, and there isn’t enough of it over time. The demographics are in a nascent stage, no matter where you look.” Nevertheless, there have been several attempts to identify the legal cannabis demographic: 72 BIN 2019

The members of Darby, a social media app for marijuana enthusiasts, seem to be 65% men average age around 28. Almost 70% graduated college or attended a university, with an average annual income of $50,000$75,000. A 2017 report from the Cannabis Consumers Coalition found users to be almost 60% women, with

about half between 21 and 35. About one-third have an average annual income of $26,000-$55,000. Panelists at the Unified Wine & Grape Symposium in January offered a third set of numbers—the average cannabis consumer is 42 years old, slightly more likely to be male than female, and is more likely to have a higher income than that of the general population.

volved. How else will it be possible to collect federal taxes? And if cannabis commerce becomes national, businesses will naturally want to trade across state lines and states will want to collect taxes from out-of-state cannabis producers. Threetier, with its reliance on wholesalers who have almost 100 years of experience in dealing with these concerns in alcohol, can do all of that, Kammerzell says. Plus, the second-tier has the confidence and trust of state regulators. It’s no surprise, then, that the Wine & Spirits Wholesalers Association, the trade group that represents alcohol distributors, showcased a plan to Congress in December 2018 that would set up a national three-tier cannabis distribution system based on the alcohol model. “We think long-term this is really better for the industry, for society, for our businesses to provide the model of the beverage alcohol industry as an example of what effective safety and regulation looks like,” Michelle Korsmo, WSWA’s new President, told Beverage Media in a recent interview.

BRIDGES AND TUNNELS TO THE FUTURE As pot history gets written (and rewritten and rewritten), much will ultimately hinge on how the states fall, dominolike. New Jersey and New York are of special interest. Both Governors have already expressed their support for legalization. And the proximity and ease of transverse from NJ to NY means that if one state legalizes, it will put instant pressure on the other. A behind-doors committee in New York has already begun work on suggested guidelines for legislation. Meanwhile, in New Jersey, many believe their state provides the best evidence that a distribution system for cannabis can and should be modeled on the state’s alcohol control. Fred Leighton, second-generation retailer of Bayway World of Liquor in Elizabeth, NJ, contends: “As a system that both controls a substance in terms of public safety, and has made a wide range of products available, no state does it better than New Jersey.” ■


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 The Shoo Shoo Cocktail Ingredients: 2 oz Arak 1 oz St-Germain elderflower liqueur 1/2 oz Blackberry Purée (Boiron brand preferred) 3/4 oz fresh Lemon Juice Crown of fresh mint, for garnish Method: Pour all ingredients into a mixing glass. Add large cold ice and shake vigorously. Strain into a chilled coupe glass. Place the fresh mint crown in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint on the surface and serve.

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 Arak Lemon Ingredients: 2 oz Arak 1 oz fresh Lemon Juice 3-finger-pinch fresh Mint (10-12 leaves) 2 splashes Club Soda 3 dashes Angostura Bitters Method: Pour all ingredients, except club soda into a tall Collins glass. Fill up with crushed ice and add club soda. Garnish with bitters and fresh mint.


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Spirits Index by Brand PARADIS 80 PF PARADIS IMPERIAL 80 PF RICHARD 80 PF VS 80 PF PRIVILEGE VSOP 80 PF XO 80 PF HINE COGNAC ANTIQUE XO lER CRU 80 PF H BY HINE VSOP 80 PF HOMAGE 80 PF RARE VSOP 80 PF TRIOMPHE 80 PF HORSE NAPOLEON XO COGNAC 80 PF JACQUES CARDIN COGNAC APPLE 80 PF JASMIN 80 PF VSOP 80 PF JEAN FILLIOUX COGNAC KELT COGNAC COMMODORE COGNAC PETRA TOUR DU MONDE COGNAC VSOP COGNAC XO MERLET BROTHERS BLEND COGNAC MERLET C2 COGNAC & CASSIS LANDY COGNAC DESIR RED 80 PF VS 80 PF VSOP 80 PF XO 80 PF LEOPOLD GOURMEL COGNAC QUINTESSENCE 84 PF LEOPOLD RAFFIN COGNAC EXTRA COGNAC VS COGNAC XO COGNAC LOUIS ROYER VS COGNAC KOSHER 80 PF VSOP COGNAC KOSHER VSOP PREFERENCE 80 PF XO COGNAC KOSHER 80 PF MAISON ROUGE VS COGNAC 80 PF VSOP COGNAC 80 PF MAISON SURRENNE BORDERIES (DISTILLERIE GALTAUD) 80 PF GRANDE CHAMPAGNE XO 80 PF SURRENNE COGNAC 80 PF TONNEAU NO 1 80 PF MARTELL COGNAC CARACTERE 80 PF CORDON BLEU 80 PF L'OR JEAN MARTELL 80 PF VS 80 PF VSOP 80 PF XO 80 PF YRC MAXIME TRIJOL COGNAC MEUKOW COGNAC VANILLA VS 60 PF VS 80 PF MONNETV.S. MOTORCYCLE NAPOLEON XO CGNAC 80 PF OTARD VSOP, XO 80 PF REMY MARTIN COGNAC 1738 ACCORD ROYAL COGNAC 1738 ACCORD ROYAL 80 PF COGNAC VS GRAND CRU COGNAC VSOP (NEW LABEL) COGNAC VSOP URBAN LIGHTS COGNAC XO EXCELLENCE REMY LOUIS XIII 80 PF REMY V VSOP ROBIN THICKE LTD EDITION VSOP W. 1738 SALIGNAC COGNAC VS 80 PF SENIOR ORIGINAL CURAc;AO BLUE 62 PF ORIGINAL CURAc;Ao CLEAR 62 PF ORIGINAL CURAc;AO ORANGE 62 PF THE LAST DROP COGNAC 1950 84 PF CURAc;AO BOLS BLUE CURAc;AO ORANGE CURAc;AO DUBOUCHETT BLUE CURAc;AO 30 PF POTTERS CURAc;Ao BLUE & ORANGE 40 PF EAUX-DE-VIE CHRISTIAN DROUIN BLANCHE NORMANDIE 80 PF ETTER FRAMBOISE 82 PF WILLIAMS PEAR 84 PF ZUGER KIRSCH 82 PF F MEYER FRAMBOISE 90 PF KIRSCH 90 PF MIRABELLE 90 PF POIRE WILLIAM 90 PF

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FASSBIND KIRSCH -SWISS G.E. MASSENEZ EAUX-DE-VIE DE POIRE WILLIAMS PRISONNIERE FRAMBOISE WILD RASPBERRY BRANDY KIRSCHWASSER CHERRY BRANDY MIRABELLE YELLOW PLUM BRANDY POIRE WILLIAMS PEAR BRANDY MONTERU SINGLE GRAPE EAU DE VIE - FRANCE 80 PF CABERNET, CHARD, MER LOT, RIESLING PEAK SPIRITS EAU DE VIE PEACH 80 PF (ORGANIC) EAU DE VIE PEAR 80 PF (ORGANIC) ST GEORGE SPIRITS AQUA PERFECTA EAU DE VIE KIRSCH BRANDY AQUA PERFECTA EAU DE VIE PEAR BRANDY 80 PF BASIL EAU DE VIE 80 PF GEN EVER BOLS GENEVER 84 PROOF BARREL AGED GENEVER GENEVER 108.84 PF GENEVER W/COCKTAIL SET GIN - DOMESTIC AMADOR DISTILLERY GIN 80 PF AMETHYST LAVENDER GIN 90 PF AVIATION GIN 84 PF BAINBRIDGE HERITAGE GIN 90 PF ORG DOUG FIR BARTON GIN 80 PF BELLOWS GIN 80 PF BELLRINGER GIN 94.4 PF BERKSHIRE MOUNTAIN DISTILLERS ETHEREAL GIN 86 PF GREYLOCK GIN 80 PF BLADE GIN - CALIF BLADE GIN RUSTY BLADE GIN BRL-AGED CASK STRNGT BLUECOAT AMERICAN DRY GIN 94 PF BOORDS DRY GIN 80 PF BOOTH'S GIN 80 PF BRISTOL BUMMER & LAZARUS GIN 92 PF BURNETT'S GIN 80 PF CALVERT LONDON DRY 80 CAPROCK DRY GIN 82 PF ORGANIC CHATHAM GIN 80 PF CONEY ISLAND CARLO GIN CRATER LAKE CASCADE MT GIN 95 PF CROP FARMERS GIN ORGANIC 93.4 PF CROWN RUSSE GIN 80 PF CRYSTAL PEAK GIN DEATH'S DOOR GIN 94 PF DISTILLERY NO. 209 GIN BARREL RESERVE 92 PF GIN W/SOOM TONIC GIN 80 PF GIN 92 PF GIN 92 PF KOSHER DOROTHY PARKER AMERICAN GIN 86 PF DRY FLY DISTILLING - SPOKANE WA BARREL RESERVE GIN DRY FLY GIN ENGLISH GUARD GIN 80 PF FEW SPIRITS AMERICAN GIN 80 PF BARREL AGED GIN 80 PF STANDARD ISSUE GIN 114 PF FLEISCHMANN GIN 80 PF FREMONT MISCHIEF 80 PF GENEVIEVE GIN 94.6 PF GILBEY'S GIN 80 PF GORDONS GIN 80 PF HIGH SPIRITS DESERT DRY GIN 80 PF JOURNEYMAN BILLBRY BLK HRT GIN 90 PF JUNIPERO GIN 98.6 LEOPOLD BROTHERS - COLORADO AMERICAN SMALL BATCH GIN 80 PF NAVY STRENGTH GIN 114 PF MARTINI MCCORMICK GIN 80 PF MR. BOSTON ENGLISH MARKET GIN 80 PF NEW AMSTERDAM GIN RESTAURANT ONLY OLD GROVE 86 PF OOLA GIN 90 PF/ BRL AGED GIN 94 PF - WA PERRY'S TOT NAVY STRENGTH GIN 114 PF PLATINUM 7X GIN 80 PF PRARIE ORGANIC ON PREMISE ONLY PROHIBITION RANSOM RANSOM OLD TOM GIN 88 PF RE:FIND GIN ROGUE PINK SPRUCE GIN SPRUCE GIN ROYAL EMBASSY

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LONDON DRY GIN 90 PF BLOOM GIN 80 PF BOMBAY 86 PROOF

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ROYAL GATE RUSSELL HENRY GIN HAWAIIAN GINGER GIN LONDON DRY GIN MALAYSIAN LIME GIN SEAGRAM'S GIN & JUICE BLUE BEAST 35 PF GIN & JUICE CITRUS 35 PF GIN & JUICE GRN DRAGON 35 PF GIN & JUICE PRPLE RAGE 35 PF GIN & JUICE RED FURY 35 PF GIN DISTILLERS RSV 94 PF GIN EXTRA DRY 80 PF TWISTED GIN APPLE 70 PF TWISTED GIN LIME 70 PF TWISTED GIN ORANGE 70 PF TWISTED GIN PEACH 70 PF TWISTED GIN PINEAPPLE 70 PF TWISTED GIN RED BERRY 70 PF SPIRIT WORKS GIN 86 PF SLOE GIN 54 PF ST GEORGE SPIRITS BOTANIVORE GIN DRY RYE GIN TERROIRGIN TAAKA GIN 80 PF UNCLE VAL'S BOTANICAL GIN VOYAGER DRY GIN GIN - IMPORTED BEEFEATER GIN BURROUGHS RSV 86 PF GIN 94 PF

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SWS

SAPPHIRE

94 PROOF EAST 84 PF EAST GIN 84 PF BOODLES GIN 90 PF BROKERS GIN 94 PF BULLDOG GIN LONDON DRY 80 PF CADENHEAD'S GIN OLD RAJ DRY GIN 110 PF OLD RAJ DRY GIN 92 PF CAORUNN GIN 83.6 PF GIN 92 PF CITADELLE GIN 88 PF RESERVE 88 PF DAMRAK GIN 83.6 PF DARNLEY'S VIEW GIN 94 PF DARNLEY'S VIEW GIN 94 PF DOORNKAAT EDINBURGH GIN 86 PF EMPRESS 1908 GIN 80 PF FORDS GIN 90 PF G'VINE SMALL BATCH FLORAISON 80 PF SMALL BATCH NOUAISON 88 PF GABRIEL BOUDIER - FRANCE BOUDIER SAFFRON GIN GATES OF LONDON GIN 80 PF HAYMAN'S OLD TOM - ENGLAND 80 PF HENDRICK'S 88 PF KONYAGI GIN KRISTA GIN 80 PF MAGELLAN GIN 80 PF 82.6 PF MARTIN MILLER'S GIN 80 PF 90.4 PF MAYFAIR LONDON DRY GIN 86 PF MONOPOLOWA DRY GIN 87 PF MONOPOLOWA GIN - AUSTRIA 87 PF NO. 3 LONDON DRY GIN 92 PF NOLET'S RESERVE DRY GIN 104.6.PF ORIGINAL INDIGO GIN 80 PF OXLEY DRY GIN 94 PF PINNACLE GIN 80 PF PLYMOUTH GIN 82.4 PF NAVY STRENGTH 114 PF RIGHT GIN 80 PF ROYAL DOCK GIN - ENGLAND 114 PF SACRED GIN ASST (PINK GRPFRT/LICORICE/ JUNIPER/ COR/CARD/ORRIS) 88 PF GIN CARDAMOM 87.6 PF GIN CORIANDER 87.6 PF GIN JUNIPER 87.6 PF GIN LICORICE 87.6 PF

SPIRITS INDEX

sws sws

SWS

sws sws

SWS

sws sws sws

SWS

sws sws

SWS

sws sws sws

YMCO

sws

AWS MWL

sws

SWS YMCO AWS AWS WW YMCO PEWS YMCO CRIS YMCO

sws sws sws

YMCO YMCO YMCO MWL PEWS

sws

PWS SWS YMCO

sws

sws sws

YMCO PEWS

sws sws sws

SWS

sws

BIN 155


Spirits Index by Brand CAVA DE ORO

CAZADORES AiiiEJO 80 PF BLANCO 80 PF BLANCO 80 PF WITH AiiiEJO EXTRA AiiiEJO 80 PF REPOSADO 80 PF

CHAMUCOS ESPECIAL AiiiEJO 80 PF ESPECIAL BLANCO 80 PF REPOSADO 80 PF TEQUILA ASST (2EA AiiiEJO/REP/BLANCO) 80 PF CHARBAY TEQUILA BLANCO 80 PF

PHI

sws sws sws

SWS

sws sws sws

CHIMAYO BLANCO 80 PF REPOSADO BLUE AGAVE 80 PF

CHINACO AiiiEJO TEQUILA 80 PF BLANCO TEQUILA 80 PF NEGRO EXTRA AiiiEJO LOT 79 86 PF REPOSADO TEAUILA 80 PF

CIMARRON TEQUILA BLANCO 80 PF REPOSADO 80 PF

CLASE AZUL DUO (lEA PLATA/REP) PLATA TEQUILA 80 PF REPOSADO 80 PF ULTRA EXTRA AiiiEJO 80 PF COMISARIO TEQUILA REPOSADO 80 PF

CONEY ISLAND CARLO TEQUILA CORAZON TEQUILA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

CORRALEJO AiiiJEJO 80 PF BLANCO 80 PF CORRALEJO TRIO PACK CORRALES 99000 HORAS AiiiEJO GRAN RESERVA 80 PF REPOSADO 80 PF REPOSADO TRIPLE-DISTILLED SILVER 80 PF

CRUZ TEQUILA REPOSADO TEQUILA SILVER TEQUILA

DELEON TEQUILA AiiiEJO 80 PF DIAMANTE 80 PF EXTRA AiiiEJO 102 PF LEONA RESERVE 80 PF REPOSADO 80 PF

80 PF AiiiEJO, REPOSADO, BLANCO

DON AGUSTIN TEQUILA REPOSADO 80 PF W/200ML BLANCO DON BENITO TEQUILA AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF DON CAMILO 100% AGAVE 80 PF AiiiEJO CERAMIC, REPOSADO

DON EDUARDO AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF

DON FULANO 100% AGAVE

REPOSADO

DON VALENTE DOS ARMADILLOS SUPER PREMIUM 80 PF

100% BLUE AGAVE AiiiEJO 80 PF 100% BLUE AGAVE BLANCO 80 PF 100% BLUE AGAVE REPOSADO 80 PF

GOLD 80 PF

EXTRA AiiiEJO PINTADA COLLECTION

PEWS PHI

AWS

PEWS PEWS PEWS PEWS PEWS PEWS PEWS

AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF

EXTRA AiiiEJO YMCO YMCO

sws

SWS

sws sws SWS SWS

sws sws sws sws sws

REPOSADO BLANCO MIXTO REPOSADO GOLD BLANCO

DULCE VIDA ORGANIC TEQUILA 100 PF

AiiiEJO BLANCO EXTRA AiiiEJO REPOSADO

BLANCO WITH AiiiEJO HITCHER LONE STAR EDITION RAINBOW SLEEVES REPOSADO 100 PF ED HARDY 100% AGAVE

WW WW WW WW

AiiiEJO BLANCO REPOSADO

SILVER TEQUILA 80 PF

PEWS

ARTESENAL AiiiEJO 80 PF ARTESENAL EXTRA AiiiEJO 80 PF

JWBG

ARTESANAL SILVER 80 PF PINK TEQUILA 80 PF

YMCO YMCO

EL CARTEL BLANCO TEQUILA 80 PF

YMCO

YMCO

W/GOLD FLAKES 80 PF

SWS SWS

sws sws

HERRADURA YMCO YMCO YMCO SELECCION SUPRE MA YMCO SILVER YMCO HIJOS DE VILLA PHI HOTEL CALIFORNIA TEQUILA REPOSADO 80 PF SWS HUSSONG'S TEQUILA REPOSADO 80 PF YMCO

JALISCOORO JOSE CUERVO

YMCO

YMCO

YMCO

ESPECIAL GOLD 80 PF

YMCO

AiiiEJO 80 PF REPOSADO 80 PF

YMCO YMCO

ESPECIAL SILVER 80 PF PLAT/NO

YMCO YMCO YMCO YMCO YMCO YMCO

SILVER 80 PF EL DESTILADOR100% AGAVE 80 PF ARTISAN BOTTLE AiiiEJO ARTISAN BOTTLE BLANCO

YMCO

LA RESERVA PLATINO RESERVA RESERVA DE LA FAMILIA TRADICIONAL REPO REPOSADO TEQUILA 80 PF TRADICIONAL SILVER 80 PF TEQUILA

YMCO YMCO PWS PWS PWS PWS PWS WW WW WW PEWS

sws sws sws

SWS

REPOSADO SOCCER

YMCO

AiiiEJO 80 PF BLANCO 80 PF EXTRA AiiiEJO 80 PF REPOSADO 80 PF EL PUEBLO 80 PROOF LIGHTOR GOLD

EL TESORO TEQUILA AiiiEJO 75 ANNIV 80 PF AiiiEJO 80 PF AiiiEJO 80 PF 70'" ANNIV PARADISO AiiiEJO 80 PF PLATINUM 80 PF

YMCO YMCO YMCO

EL TORO TEQUILA GOLD 80 PF WHITE 80 PF

EL ULTIMO TEQUILA PEWS PEWS

AGAVE REPOSADO 80 PF AGAVE BLANCO 80 PF

PEWS PEWS PEWS

AiiiEJO 80 PF ASST 80 PF (2EA ANJ/REP/BLCO)

PWS PWS PWS PWS PWS

ESPOL6N

80 PF ANEJO, REPOSADO, BLANCO

PEWS

BLANCO 80 PF REPOSADO 80 PF BLANCO TEQUILA 80 PF BLANCO TEQUILA 80 PF W/AGAVE NECTAR REPOSADO TEQUILA 80 PF

EXCELLIA TEQUILA ANEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

FAMILIA CAMARENA TEQUILAS YMCO YMCO

sws

SWS

sws sws

GREN

EL SAGRADO TEQUILA AiiiEJO 80 PF ASST (2EA REP/ AiiiEJO /BLANCO) BLANCO 80 PF REPOSADO 80 PF EL TEQUILENO BLANCO 80 PF

SWS

sws sws sws

YMCO

sws sws sws

SWS

sws sws sws

sws sws sws

SWS

sws sws sws

SWS

sws sws sws AWS AWS AWS WW

ON PREMISES ONLY

FAT ASS

YMCO YMCO YMCO YMCO

JUAREZ TEQUILA YMCO YMCO YMCO YMCO YMCO YMCO

REPOSADO 80 PF SILVER 80 PF

DON RAMON

PEWS

AiiiEJO AiiiEJO SOCCER BLANCO 100% AGAVE 80 PF BLANCO SOCCER REPOSADO REPOSADO 100% AGAVE

PEWS

PWS

PEWS PEWS PEWS

EL JIMADOR

EL MAYOR TEQUILA

PHI

C/NGE 70 PF

EL CHARRO

YMCO YMCO YMCO YMCO

sws sws sws PEWS PEWS PEWS PEWS

YMCO YMCO

ARTISAN BOTTLE REPOSADO BLANCO REPOSADO

YMCO YMCO YMCO PHI

HACIENDA DE NAVARRO HERENCIA MEXICANA 100% AGAVE 80 PF

WW WW WW

EL AGAVE

PHI

YMCO

GRAN MAYAN GRAND LEYENDA TEQUILA

AGAVE NECTAR AiiiEJO 100 PF BLANCO 100 PF

SWS

sws

sws

SILVER 80 PF

GRAN CAVA DE ORO GRAN CENTENARIO

DOS ARTES DOS MANOS 100% AGAVE 80 PF

sws

YMCO YMCO YMCO MWL

FRONTERA GIRO BY SAUZA TEQUILA

AiiiEJO 80 PF PLATA 80 PF REPOSADO 80 PF ROSANGEL TEQUILA

"FUERTE" BLANCO 100 PF "SUAVE" BLANCO 80 PF 3 YR AiiiEJO 80 PF REPOSADO 80 PF IMPERIAL 5 YR AiiiEJO 80 PF DON JULIO 1942 TEQUILA 80 PF AiiiEJO TEQUILA 80 PF AiiiEJO TEQUILA 70TH ANNIV 80 PF BLANCO TEQUILA 80 PF REAL TEQUILA 80 PF REPOSADO TEQUILA 80 PF DON MODESTO 100% AGAVE

ANEJO 80 PF PLATINUM 80 PF

YMCO YMCO YMCO PHI

SWS

DESTILERIA LA FORTALEZA TEQUILA FORTALEZA AiiiEJO TEQUILA FORTALEZA BLANCO TEQUILA FORTALEZA REPOSADO DON ABRAHAM 100% AGAVE

AiiiEJO PLATA

FRIDA KAHLO

PEWS PEWS PEWS

CORZO AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF CRISTEROS REPOSADO 80 PF

YMCO YMCO

AiiiEJO, REPOSADO, PLATA EXTRA AiiiEJO CLAY BOTTLE EXTRA AiiiEJO STERLING SILVER BOTTLE

CHAYA AiiiEJO 80 PF SILVER 80 PF

REPOSADO 80 PF SILVER 80 PF

DON ROBERTO

PHI

GOLD 80 PF SILVER 80 PF

SWS

sws

KARMA TEQUILA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF LA ARENITA SILVER 80 PF

AWS AWS AWS YMCO

LA CERTEZA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

YMCO YMCO YMCO

LA PAZ GOLD 80 PF GOLD WITH MARGARITA MIX 80 PF LA PINTA POMEGRANATE INFUSED 38 PF

YMCO YMCO SWS

LA PRIMA DE PANCHO PISTOLAS 100% AGAVE 80 PF REPOSADO CERAMIC

PEWS

LA PUERTA NEGRA 100% AGAVE 80 PF AiiiEJO, REPOSADO, BLANCO

PEWS

LA TILICA SKULL TEQUILA LAPIS TEQUILA

PHI

sws sws

AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

SWS

LOS ARANGO TEQUILA

sws sws

AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

SWS

LUNA MALVADA TEQUILA

sws sws

PLATA 80 PF REPOSADO 80 PF

LUNAZUL TEQUILA AiiiEJO TEQUILA 80 PF

YMCO YMCO YMCO

BLANCO TEQUILA 80 PF REPOSADO TEQUILA 80 PF

MAESTRO DOBEL DIAMOND 80 PF

YMCO

MANANA 100% AGAVE TEQUILA ANEJO TEQUILA BLANCO 100% AGAVE TEQUILA RAINBOW

WW WW WW

TEQUILA REPOSADO 100% AGAVE

WW

MARGARITAVILLE TEQUILA GOLD TEQUILA SILVER TEQUILA

WW WW

MARGARITAVILLE FLAVORED TEQUILA CALYPSO COCONUT TEQUILA

SPIRITS INDEX

WW

BIN

163


Wines of Distinctive Character Carmenet Chardonnay is a lovely straw-colored wine with hints of apple, banana, and vanilla. This opulent and sensual wine finishes with butterscotch and tropical fruit and ends with a smooth, crisp, enjoyable finish. CARMENET® (pronounced “Car-men-ay”) is a collection of California sparkling and still wines that embodies the art of blending and its ability to achieve top-quality results. Offering distinctive mouth-filling flavors that wine enthusiasts seek out again and again. Marketed by Bronco Wine Co. | www.broncowine.com | 855.874.2394 | ©2019 Carmenet Winery, Sonoma, CA

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