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BEVERAGE INDUSTRY NEWS

SOUTHERN GLAZER'S AT ONE National Leadership Team Reflects on the Anniversary of the Merger and What’s Ahead

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CONTENTS

F EAT U R E S 10 CALIFORNIA WINE It's time to reconsider the ways to sell wine from the Golden State. 18 SOUTHERN GLAZER'S AT ONE National leadership team reflects on the anniversary of the merger and what's ahead. 32 MEXCOR ON THE MOVE Mexcor International Wine & Spirits expands into California, offering a message of quality and innovation.

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36 RUM UNIVERSE Diversity takes the spirit to new heights.

P ROF I LE S 3 DRINK STYLE Sammy Hagar and Adam Levine create Santo Mezquila a Higher Spirit…a higher experience.

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50 THE NEAT GLASS The Importance of Spirits Competitions. 56 RUMCHATA INTRODUCES FRAPPACHATA Ready-To-Drink, Alcoholic Iced Coffee.

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62 J. LOHR'S NEW LOOK HITS THE MARKET An Icon, updated.

DE PA R TM E N TS 2 EDITOR'S WIRE 6 NEW PRODUCTS & PROMOTIONS 16 THE FIND 54 WINE BUZZ

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EDITOR'S WIRE

BECOMING ONE

FOLLOW!

Enjoy the issue,

Victoria Araceli Vann Victoria Araceli Vann Editor-in-Chief


DRINKSTYLE Sammy Hagar & Adam Levine

When two great spirits, mezcal and tequila, come together, a Higher Spirit is born. It’s for those tired of the usual, yearning for something different: a higher taste...a higher quality...a higher experience. Sammy Hagar and Adam Levine became friends over their shared love of tequila. One night on a beach in Cabo, Mexico, their creative juices were flowing and they combined mezcal with tequila, discovering a taste they could only describe as a revelation.


DRINKSTYLE

When you experience the unique, smoky flavors, combined with the smooth, subtle flavors of Agave distillates, you'll have a taste revelation. Flavors on the palate explode with mouth filling richness and are nestled in a light, smoky-sweet finish.

Santo Oaxaca Cocktail

They brought together an expert team to develop the perfect blend, and created, a higher spirit. Sammy and the group behind the wildly successful luxury tequila brand Cabo Wabo were reunited with true experts in the tequila world - Jack Daniels, Marco Monroy and Infinium Spirits - each bringing decades of experience. Working with Juan Eduardo Nuñez, third generation Master Distiller from the famed distillery El Viejito, they crafted and perfected the world’s first Mezquila, and, appropriately named this venerable blend, Santo. Santo Puro Mezquila is a Higher Spirit consisting of premium tequila made from 100% Blue Weber Agave and artisanal mezcal handcrafted from Espadin Agave. Santo’s intense agave aroma mixes with an earthy, light smokiness with a hint of herbs. The initial bite is mellow and fades gently while the full taste and finish elicits the intricate agave flavor and herbal complexity layered with gentle smoke, slight floral fruitiness and low saltiness. It has a particular sweetness to its taste.

About the Distiller The El Viejito distillery is a family owned company founded by Indalecio Nuñez Muro in 1937, in the traditional town of Atotonilco El Alto. It is located in the “highlands” of Jalisco, well known for having the best land, climate, water and altitude for growing agave and producing the highest quality of tequilas.

Cocktails In addition to being enjoyed neat, Santo is delicious when mixed in a cocktail. 4 BIN 2017


My American vodka beats the giant imports every day. Try American! It’s better.


new products

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1. ‘J BLACK’ PINOT NOIR The first new wine from J Vineyards & Winery under ownership by E. & J. Gallo is a multi-appellated Pinot Noir. Based on fruit from Monterey, Sonoma and Santa Barbara counties, “J Black” is made in a riper, rounder, plusher style, and at a more accessible price point ($25) than many Russian River Valley AVA peers. Excellent prospect for high-end glass pours.

SRP: $25 jwine.com

4. TEMPUS TWO AUSTRALIAN WINES Palm Bay International and the McGuigan family have teamed up to bring Tempus Two to America, marking Palm Bay’s re-entry into the Australian wine category. Tempus Two comprises two ranges, sourcing fruit from Australia’s premium terroirs. The Varietal Series includes a Sauvignon Blanc and Shiraz; the Copper Series includes a “Wilde Chardonnay,” a portion of which undergoes a natural fermentation; a Shiraz cofermented with Viognier; and a vibrant, flavorful Copper GSM blend. SRP: $14.99/Varietal Series; $19.99 /Copper Series palmbay.com

6 BIN 2017

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2. REDEMPTION WHEATED BOURBON Redemption Whiskey—known for producing premium rye whiskey and high-rye bourbon— has released a limited-edition “Wheater.” While most wheat-forward bourbons have between 20% and 30% of the grain in the mash bill, Redemption Wheated Bourbon contains 45% winter wheat, 51% corn, and 4% malted barley. Four years in new oak, along with the high wheat content, yields a mellow and nutty whiskey with a long smooth finish, even at 96 proof.

SRP: $45.99 redemptionwhiskey.com | deutschfamily.com

5. FABRIQUERO SOTOL Fabriquero is bringing to the U.S. a new sotol, distilled from wild Dasylirion wheeleri, aka Desert Spoon, not unlike tequila and mezcal are made from agave. The traditional Mexican spirit displays strong minerality and notes of wild grass that stem directly from the base plant. An underlying richness comes from the acacia wood used to cook the piñas. Highly mixable, this sotol also exhibits herbaceous notes, great acidity and a long finish. 90 proof.

SRP: $64.99 fabriquero.mx

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3. MYX FUSIONS ‘SINNER’ The latest addition to the Nicki Minaj’s Myx Fusions wine line, Myx Sinner is a semi-sweet red blend designed to be served chilled. Made from 100% California grapes (Ruby Cabernet, Montepulciano, Rubired, Cabernet Sauvignon), the wine displays hints of raspberries and a smooth texture. The bottle features a snake coiled around its length. Currently in 11 states; national by end of year.

SRP: $10.99 myxfusions.com

6. PENFOLDS MAX’S Iconic Australian winery Penfolds has launched a major new line, inspired by Max Schubert, Penfolds’ legendary original winemaker, who created the iconic Grange. For the Penfolds 2015 Max’s Cabernet Sauvignon and 2015 Max’s Shiraz-Cabernet, winemaker Peter Gagos applied Schubert’s visionary approach of multi-regional and multi-varietal blending. The bright red, shrink-wrapped exterior can be “unzipped” after purchase to reveal a classic Penfolds bottle within.

SRP: $25 tweglobal.com | penfolds.com

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7. SLANE IRISH WHISKEY Slane Irish Whiskey was created by BrownForman and the Conyngham family of Slane, whose roots in the Irish village date back over three centuries. Slane’s “Triple Casked” maturation process uses virgin oak, seasoned oak and Sherry casks to produce a bold yet smooth spirit with a more robust flavor than traditional Irish whiskey. Slane’s name is familiar to rock ’n roll fans, thanks to the Slane Castle Concert series, founded 1981.

SRP: $29.99 slaneirishwhiskey.com

10. SINFIRE APPLE CINNAMON WHISKY Hood River Distillers has unveiled an Apple Cinnamon extension of Sinfire Cinnamon Whisky. Available in 50ml and 750ml, Sinfire Apple combines smooth rich premium whisky with the warm kick of cinnamon spice and tart fresh Golden Delicious and Granny Smith apples. Finished with glacier-fed spring water from Mount Hood. Recommended as a shot, or mixed with apple cider or cranberry juice over ice. 70 proof. Limited markets; national in fall.

SRP: $15.99 hrdspirits.com

8 BIN 2017

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8. KELVIN SLUSH ORGANIC FROSÉ Pink wine has legs. Contributing to the momentum: “frosé,” the frozen rosé cocktail. While lots of restaurants and bars have added a frosé, it is difficult to keep batches tasty and consistent. Enter Kelvin Slush—experts in the craft of frozen cocktails—with a proprietary organic Frosé mix. Combines easily in a slushie machine with water and spirits or a mix of wine and spirits. Other flavors: Citrus, Ginger, Margarita, Piña Colada, Tea. One 64oz jug makes about 37 drinks.

kelvinslush.com

11. FRÍSCO BRANDY San Francisco-based North Channel Distillery has launched Frísco, the company’s inaugural spirit, inspired by Pisco, the grape-based spirit native to Chile and Peru. Crafted in San Francisco from California grapes, Frísco brandy is double-distilled via a copper pot still in small batches, followed by a unique charcoal mellowing; the result is a clean, full-bodied, yet delicately smooth spirit with floral overtones and suggestions of tropical fruit. 90 proof.

SRP: $35 friscoliquor.com

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9. CLINE FAMILY CELLARS Sonoma-based Cline Family Cellars unveiled a new label design for their Lodi Old Vine Zinfandel in celebration of the winery’s 35th anniversary. The new package reflects the rich character of the wine, and highlights the Lodi appellation and family ownership. For Cline’s Lodi Zinfandel, 50-plus year old vines deliver juicy, ripe berry, jam and spice notes to the 2015 vintage. Cline also makes an “Ancient Vines” Zin, from century-old vines in Contra Costa.

SRP: $10.99 clinecellars.com

12. RAVAGE CABERNET SAUVIGNON & RED BLEND Constellation’s latest wine fits neatly in with “decadent” reds that have proven so popular lately. Ravage 2015 Cabernet Sauvignon and 2014 Dark Red Blend are both smooth, generously ripe and rounded out with vanilla/ mocha notes. The Cabernet includes Merlot, Zinfandel and Syrah; the Dark Red Blend is 44% Cabernet Sauvignon, 24% Petite Sirah, 16% Syrah, plus Merlot, Zinfandel and other red grapes. Both have California appellations.

SRP: 12.99 ravagewines.com | cbrands.com

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[REFRAMING CALIFORNIA] IT’S TIME TO RECONSIDER THE WAYS TO SELL WINE FROM THE GOLDEN STATE

10 BIN 2017

PHOTO PROVIDED BY NAPA VALLEY VINTNERS

BY W. BLAKE GRAY


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hen talking about exciting wine regions, it’s easy to forget California. The Golden State is responsible for about two-thirds of all wines sold in the U.S., yet sometimes we take it for granted. But California is one of the world’s most exciting wine regions. It’s not just the perfect weather: it’s the constant reinvention. Often we make that a weakness, reflexively favoring Nth-generation Europeans making wine just like their ancestors (though it’s actually rarely true), as opposed to California, where they produce whatever’s fashionable. The truth is, California’s fine wine culture is now about 50 years old, and the learning curve over those 50 years has been steep. A state that once followed world wine fashion now sets it. Moreover, most clichés people believe about

California are simply not true. It makes some big-bodied high-alcohol wines, but it also makes world-class elegant Pinot Noir. It has some enormous brands, but it also is full of ambitious, small-scale entrepreneurs. Napa Valley alone has 500 wineries, all of them believing they make something special. California wine sometimes sells itself: the marketing and label designs can be just that good. You can sell even more with just a little effort. Here are some strategies to keep in mind. >>

Is the sun setting on Napa Valley? That would be an exaggeration, but competition has ramped up, and savvy retailers and consumers are embracing other California regions, as well as wines beyond Cabernet and Chardonnay.


[REFRAMING CALIFORNIA]

Everybody knows Napa Valley Cabernet, and you probably carry some. But even entry-level wines have gotten expensive, and for most stores, there are only so many $50+ Cabs you can stock. Alexander Valley in neighboring Sonoma County is a great alternative. The wines fit the Napa Valley taste profile—generously fruity—at a fraction of the cost. Jordan is a famous name from here; Scherrer is a cheaper alternative. An emerging area to know is Lake County, which borders Napa Valley. Obsidian Ridge is one of the best vineyards in Lake County and the wines can retail under $25. Mention that geography on a shelf talker. Russian River Valley has earned fame for Pinot Noir in the ripe style, but it will never appeal to your Burgundy customers, The Sonoma Coast AVA is deceptively large, and stretches well inland.

12 BIN 2017

VALUE CABERNET SAUVIGNON: It’s more difficult to make good cheap Cabernet than other varieties, but that doesn’t mean there aren’t some reliable names from up and down the state. NORTH COAST Geyser Peak Benziger „ CENTRAL COAST Hahn Estates Hayman & Hill Reserve Selection PASO ROBLES J. Lohr Seven Oaks „ Robert Hall Sextant Viña Robles

who, given the prices of Burgundy these days, are looking for alternatives. Sonoma Coast wines are the most Burgundian Pinots from California, though it’s important to taste them as the enormous appellation stretches far from the coast. Members of West Sonoma Coast Vintners are a good starting point; try Hirsch, Peay, Chamboulé or Red Car. Anderson Valley and Sta. Rita Hills are also good regions to look for Pinot Noirs that prize elegance instead of power. The Central Coast is still the place for Quality/Price Ratio for just about every variety. If you’re looking for good California reds under $20, this is the place to be. And for power on a budget, it’s hard to beat Paso Robles.

LEFT: Solar panels, seen here in Napa Valley, are just one of many ways the California wine industry has embraced “green” practices. RIGHT: Napa Sauvignon Blanc has gained critical acclaim and is helping to chip away at Chardonnay’s long reign as top varietal white wine.

DO YOU NEED THE FAMOUS BRANDS? Some smaller retailers say they can’t compete on price for big brands like KendallJackson Vintner’s Reserve Chardonnay with the big-box stores, so they don’t bother to stock them. This may be a mistake. You might not move a lot of K-J or BV, but if you don’t carry any of these brands at all, you might not get a second visit from a busy shopper who drops by looking for something familiar. Retailers often tell me they want to talk with their customers and learn their preferences, and that’s admirable. It’s what I want in a retailer. But I like to talk. Many of today’s younger wine customers do most of their communication on social media. You can’t start a conversation until they’re ready to have one. Maybe that bottle of K-J can be the starter: “How would you like to try a wine that’s just as good from a smaller producer?”

WINE STYLES ARE CHANGING ALL THE TIME So you think you know California Chardonnay? If you haven’t tasted a lot of it recently, you might have missed the move away from buttery, slightly sweet versions toward more freshness. This is a trend all over the state. It’s particularly

TOP RIGHT PHOTO COURTESY OF NAPA VALLEY VINTNERS / BRIANA MARIE PHOTOGRAPHY FOR NAPA VALLEY VINTNERS

KNOW YOUR REGIONS (AND ALTERNATIVES)


EVEN A

bastard

© 2017 Selected and Imported by Winebow, Inc., New York, NY

CAN BLUSH

NEW

TO THE

MARKET

BLUSHING BASTARD • Appellation: Vin de Pays d’Oc, France • Blend of Shiraz & Grenache • Round and full on the palate with ripe red fruits and a long, fresh finish.

Follow our shenanigans @FatBastardWine

@FatBastard_Wine


noticeable in Carneros, where Rombauerstyle Chardonnays ruled as recently as five years ago. Full-bodied wines are still in, but now they have tangible acid. Zinfandel, too, is changing; it’s still ripe and fruity, but super-alcoholic versions aren’t as popular. Check out Ridge (of course), Bedrock or Turley. Even Napa Cabernet, the state’s tentpole, is noticeably

RECOMMENDED CHARDS BY STYLE:

Cheaper Chardonnays are often leaner than mid-priced wines because they simply get less ripe grapes. If customers are looking for leaner Chardonnays, you might steer them to spend less and make them extra happy.

BOTTOM PHOTO COURTESY OF PASO ROBLES WINE COUNTRY ALLIANCE.

LEANER ForestVille (Bronco Wine Co.) „ A by Acacia-Unoaked Foxglove BUTTERY Rodney Strong Cambria Stags’ Leap Winery „ FULL-BODIED BUT FIRM ACID La Follett Hanzell Dutton-Goldfield OVERALL COMPLEXITY AND BALANCE Ravenswood „ Avalon Four Vines Alma Rosa Clos du Val Carneros Landmark “Overlook” 14 BIN 2017

different than a decade ago: acidity is more popular, especially in the top wines.

RED BLENDS ARE KING Millennial men especially like red blends because they’re new and exciting; and because they are fruity, low in tannin, and often slightly sweet. With the exception of The Prisoner, however, Millennials don’t want to spend a lot of money. Don’t be afraid to literally use the words “new and exciting!” on a shelf talker. Millennials think having lots of grape varieties in a wine is a feature, not a bug, and they like the auteur concept. (But they don’t like tannins; smoother is safer.) Fortunately there is no shortage of red blends seeping from California, making them a good area to source “new and exciting” wines your nearby competitors don’t have.

LEFT: Ocean breezes and fog make the Sonoma Coast a hotspot for Pinot Noir in particular. RIGHT: Dry Creek Vineyard, in Sonoma’s Dry Creek Valley, excels in Sauvignon Blanc and Zinfandel from their estate vineyards, but their secret weapon wine is Chenin Blanc, from Clarksburg.

long fall from grace, it’s fashionable in New York restaurants again. Yet in some places in California it never went away. Dry Creek Vineyard has been making a delicious and affordable version of this wine for decades. For something with a story behind it, Chappellet continues to make Chenin Blanc even though prices for Cabernet on Pritchard Hill in Napa Valley have gone through the roof. It would make sense for them to uproot the vines, but they like the Chenin so it’s still there. Sounds like a shelf talker waiting to happen. ■

UNSUNG HEROES Petite Sirah is perfect for today’s wine market. It’s rich, smooth and teeth-staining. Bogle has made a perch for itself in the bargain range; always fruity and perfect for Millennial consumers. Michael David does this wine affordably from Lodi, and the Eos bottling from the Central Coast is in the same range. J. Lohr does a fine Petite Sirah from Paso Robles. August Sebastiani’s 3 Badge Beverage Corp. just added a Lodi Petite Sirah to their Plungerhead line; expect more varietal bottlings, not fewer. Chenin Blanc was America’s favorite wine in the 1970s. After a

Paso Robles, home to plenty of Cabernet Sauvignon and Zinfandel, is a good source of power wines that won’t break a budget.


HARD CHARD "Bold and strong in character, this deep rich and golden Chardonnay is filled with stone fruit aromas and a sweet textured palate. Criminally intense toasty oak notes with hints of butterscotch and honey, balanced with layers of ripe fruit. Full bodied, powerful finish with rich notes of butter and vanilla."


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the find

The Empress Spritz: Two parts gin, three parts sparkling mineral water, plus lime.

BOURBON HITS THE BIG SCREEN & SHELF

NEW & BLUE: COLOR-MORPHING EMPRESS 1908 GIN Victoria Distillers of British Columbia has released Empress 1908 Gin, an all-natural, indigo blue spirit. During distillation, an infusion of butterfly pea blossom creates a distinctive hue. With the addition of citrus or tonic, Empress 1908 is transformed from indigo blue to monarch purple and then rose petal pink. Victoria Distillers is wellknown in British Columbia as the producer of the second best-selling premium gin behind Hendricks. The eight organic botanicals in Empress 1908 are: juniper, rose, coriander seed, grapefruit peel, ginger root, cinnamon bark and the Fairmont Empress tea blend. 85 proof; SRP $39.99. empress1908gin.com

OUTDOOR DRINKING ADDS SPIRITS/COCKTAILS Shatterproof drinkware has a new vessel: GoVino has expanded their current line of wine, beer, flute and decanter products to include 14oz dishwasher-safe whiskey glasses. Designed for spirits and cocktail enthusiasts alike, the GoVino Whiskey Glass is made of durable, lightweight, flexible, food-safe polymer, with patented ergonomic thumb notch and contoured base. Available packaged for resale (SRP $17.95/fourpack); also sold as bulk singles, and can be imprinted. govinowine.com

Does bourbon go with popcorn? This September, a new straight bourbon whiskey—Old Forester Statesman—will debut in the “Kingsman” movie sequel, directed by Matthew Vaughn, starring original cast members (Colin Firth, Taron Egerton) and adding Jeff Bridges, Halle Berry and Julianne Moore, among others. In “Kingsman: The Golden Circle,” agents of a spy organization in the U.S. called Statesman act as Master Distillers as their cover. The film opens on September 22nd, but Old Forester Statesman will POS be available in August. POSTERS SRP $54.99; 95 proof. AVAILABLE oldforester.com O N LY I N T H E AT E R S P L EAS E SAVO R R ES P O NS I BLY. | R ES P O NS I BI L I T Y.O RG Old Forester Kentucky Straight Bourbon Whisky, 47.5% Alc. by Volume. Distilled & Bottled by Old Forester Distilling Co. at Louisville in Kentucky. OLD FORESTER is a registered trademark. ©2017 Brown-Forman Distillers. © 2017 Twentieth Century Fox Film Corporation. All rights reserved.

TEQUILA REVOLUCIÓN ENTERS U.S. WITH A SPLASH With the category still ramping up, Tequila Revolución is debuting in America with four authentic tequilas, each with compelling quality/price value. Revolución uses only fully mature (7-10 years old) Weber blue agave and traditional artisanal techniques in El Arenal, Jalisco; the quality has already been demonstrated in multiple gold medals and high critic's ratings for the entire line. Top-shelf packaging makes the price points—$44.99-$79.99— even more appealing. Of special note, the Extra Añejo American Cask, aged 36 months in American oak, has a deep agave character, pleasant smokiness and sweet citrus notes. tequilarevolucion.com


SOUTHERN GLAZER’S O AT

18 BIN 2017


Clockwise from left: Scott Oppenheimer, Regional President, Control States & Canada; Patrick Daul, President, West Region; Mike McLaughlin, President, Central Region; John Wittig, President, East Region; and Brad Vassar, Executive Vice President, Chief Operating Officer

T

he completion of the merger between Miami-based Southern Wine & Spirits and Dallas-based Glazer’s Inc. last summer created the largest wholesaler in North America. One year later, the Southern Glazer’s National Leadership Team describes why bigger means better for both suppliers and customers.

With operations in 44 states, Canada and the Virgin Islands, the 21,000-person Southern Glazer’s Wine & Spirits (SGWS) distributes more than 150 million cases of wine and spirits each year to approximately 370,000 customers for a revenue stream of about $18 billion. Which translates to over one-third of the wine and spirits market, by value. These are numbers that make a lot of people in the beverage alcohol industry uncomfortable. Being extremely large is not considered a wholesaler virtue by many suppliers and retailers, who fear the erosion of leverage and service. Brad Vassar, Executive Vice President and Chief Operating Officer, SGWS, wants the industry to know that the opposite is true: “Execution is the number one job of a distributor, and every investment we make—whether it is in training or technology—is focused around making us better at it.” Vassar, who has been with Southern for 26 years, serving as the COO for the last six, has seen the organization grow dramatically, yet insists “the heart of this company has stayed the same. Even though we’re as big as we are—and are now a different company with a different name—there is a very strong feeling that we are still a family-run company and the people here are part of that family.”

/// TEXT BY KRISTEN BIELER

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/// PHOTOGRAPHS BY ANDREW KIST ///

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TIMING IS EVERYTHING The idea to combine these two businesses was not a new one: A merger was first attempted in 2008, but was abandoned. What changed? “The Glazer’s we are in business with today is a different Glazer’s that we saw in 2008,” says Vassar. “But more importantly, the business in general wasn’t ready for it. The supplier community wasn’t behind it in the way that it is today.”

Vassar believes supplier consolidation and an increasing focus on the U.S. as the most emerging, profitable and important wine and spirits market on the planet, served as critical factors. “In many other countries, these suppliers work with a single distributor platform, and wondered why they couldn’t do that in the U.S.,” he says. Bacardi’s decision to align nationally with the newly combined company—announced within days of the merger—was a groundbreaking first, and has since been followed by similar nationwide partnerships with other major suppliers.

THE CULTURE CONNECTION On paper, Southern and Glazer’s were ideally suited to team up. For one, they had complementary footprints and little market overlap, with Southern strong on both coasts and Glazer’s core in Texas and the Midwest. Each company also brought unique supplier relationships. But it turns out they had more in common than even they had realized. “Our cultures are surprisingly aligned,” adds Steve Slater, EVP, General Manager, Wine. “We both have a strong customer-first culture which adds value to our supplier base. And we both want to win.” The executive leadership coming from each company helped make the transition seamless. “There was no crisis of leadership, which can be typical in mergers of this size,” says John Wittig, President, Eastern Region. “Southern and Glazer’s have a legacy of family-driven direction with visionary patriarchs. Between Harvey Chaplin, Bennett Glazer, Mel Dick and Wayne Chaplin, we share a similar high integrity and a willingness to compete.”


SOUTHERN GL AZER ’S AT O N E

The families’ unanimous refusal to cut financial corners has been a huge factor in SGWS’s early success, believes Scott Oppenheimer, President, Control States & Canada: “The owners of these companies over-planned and invested massive resources to ensure a smooth transition. Quite quickly, we were all marching in the same direction and embracing the same culture.”

BECOMING ONE Which is not to say there weren’t challenges. Merging both entities while at the same time integrating the Bacardi business across the company’s national footprint made for a myriad of logistical hurdles: “It was an extraordinary time; there was a lot going on in a very short period,” Vassar admits. “The most critical thing was making sure our people understood who they needed to communicate with, that they were getting paid, that our bills were getting paid; it was a massive IT job. It was a huge HR job as well; my biggest concern was our employees who were thinking: ‘How is this going to impact me?’ I would hope that one year later they see the reasons why we did this.” Every territory was impacted differently. The Control States Region was relatively easy to combine, as there were only four markets where both companies overlapped, Oppenheimer explains: “In Iowa and Ohio, Glazer’s was a distributor and a broker and Southern was a broker. In Alabama and Mississippi, Southern and Glazer’s each had a brokerage business. We would not be able to invest the way we have and maintain the best talent if we were not leveraging across all Control States and Canada. Today the selling teams in Wyoming receive the same support and have the same tools as our teams do in Pennsylvania.” There was no overlap in Western Region President Patrick Daul’s territory. “Our region is home to some of Southern’s oldest markets like California, Arizona and Nevada,” he says. “Places that have 20 BIN 2017

tremendous resources and generate a lot of capital. Over the last decade we’ve applied best practices from these established markets to newer regions like Hawaii, New Mexico and the Pacific Northwest, and with the Glazer’s integration we’re sharing our expertise with markets outside our region as well.” By contrast, the Central Region was trickier, with the highest level of assimilation required. “Indiana was the only state where we had to completely integrate two separate businesses,” says Mike McLaughlin, President Central Region. “Neither warehouse could accommodate us, so we had to outfit an entirely new facility in less than nine months. Our team was methodical and exceeded expectations; they did a fantastic job of not allowing disruptions to customers.”

SELLING DIVISIONS

While data integration has been the biggest challenge across all regions, according to Slater—“merging two different systems with different product codes takes time and dedication”—the transition has been easier than anyone thought. “People ask me how the merger is going,” says Slater. “I tell them we don’t even talk about the merger anymore; it’s already in the rearview mirror.”

STRONGER THAN THE SUM OF THEIR PARTS Leadership made a critical decision from the beginning—to adopt the best practice regardless of which organization it came from. Although Glazer’s was in 11 states, compared to Southern’s 35, the company operated with a regional structure, an

SGWS

The structure of divisions within Southern Glazer’s helps the company handle specific partners and categories more efficiently.

This core division connects with the retail off- and on-premise trade at the street level, expanding a store’s wine or spirits selection, reducing operating costs, and growing the business.

American Liberty

Emerging Spirits Brands

Dedicated to optimizing value and sell-through of brands of the Pernod Ricard USA portfolio in 33 of current Southern Glazer’s states.

From shochu to mezcal to good old bourbon, this division gives the portfolio’s spirits selection the attention and market insight it deserves.

John Trainer, Executive Vice President & Managing Director

Rodolfo Ruiz, Executive Vice President

Atlantic

Coastal Pacific

Applying Southern Glazer’s preeminent selling, logistics and data insights to the dynaimc Constellation Brands portfolio.

Overseeing the market success of Diageo across 12 states; Moët Hennessy USA across 15 states; and both portfolios in 17 Control States.

Steven Taylor, Executive Vice President & Managing Director

Gerald Rivero, Executive Vice President & Managing Director

Fine Wines

Transatlantic

Seamless management of market logistics for everyone from the smallest family owned wine label to the largest commercial producer.

Spanning 44 U.S. states and into Canada, this division is dedicated to selling Bacardi, Patron and Heaven Hill as well as tracking trends on both a local and continental level.

Steve Slater, Executive Vice President & General Manager

Steve Cohen, Executive Vice President & Managing Director


approach that Southern decided to apply to all their markets. “We had been a very flat organization,” says Vassar. “In spite of our growth, we didn’t have another layer of management; the general managers of each state were reporting to me. Adopting Glazer’s regional approach—breaking up the business into three geographic regions, plus Control States, with management making decisions closer to the field—was really significant. The most exciting part about this merger was creating something totally new, handpicking the four people to run the regions and letting them hand-pick their teams.” Employee engagement was another one of Glazer’s strength, believes Wittig, who has a unique perspective, having worked for both companies. “Glazer’s philosophy on internal communication was really impressive,” he shares. “They created the Glazer’s News Network [now Southern Glazer’s News Network – SGNN] to provide timely news, videos and information to all employees. We’ve replicated that and it’s been extremely helpful, particularly during the merger. It pops up as every employee’s home page and can be customized for local markets.”

From a tactical standpoint, Southern was a leader. “We’ve built proprietary data collection systems that are second to none, and the Glazer’s legacy markets are really benefitting from this,” shares Vassar. The company is also on the vanguard of mea22 BIN 2017

suring performance with their Execution Tracking Tool, a phone app currently used by almost 10,000 employees. Sales reps take photos of brand displays and wineby-the-glass placements, which are geostamped by location; results are instantly updated, and scorecards are produced. “The more we check on things the better we become,” Vassar says. “The way we executed and measured activation leading up to Yellowtail’s Super Bowl advertising last year was a perfect case of how this technology drove a behavior that gave real results.”

A NEW SUPPLIER WORLD Large and small suppliers are starting to realize that SGWS has indeed built a better mousetrap. “Because we have a consistent approach in every market, suppliers are hearing the same thing across the country,” says Wittig. “Suppliers prefer having fewer points of contact, and my peers and I have terrific chemistry—there are no egos or politics, which provides seamless execution of standard business practices across all our regions.” “The reaction of the supplier community has proven we are doing what the market wants and needs,” argues McLaughlin. “Companies like Bacardi, Campari and Beam Suntory signing on with us nationally really validates our decision to merge.” It isn’t simply having a bigger footprint that matters to suppliers, believes Vassar: “It’s about transparency, it’s about synergy, and it’s about maximizing opportunity. At the end of the day, they expect us to execute more effectively and efficiently.” Having access to a broader range of more accurate data has changed the wholesaler-supplier dialogue, says Slater: “When we are collaborating on an effort, we can show current sales data, active accounts, growth rates and make realistic goals and predictions.” With unique supplier perspective, having spent ten years at Moët Hennessy building their Control State Division, Oppenheimer recalls the game-changing experience when Diageo and Moët Hennessy chose to align with Southern in

“EXECUTION IS THE NUMBER ONE JOB OF A DISTRIBUTOR, AND EVERY INVESTMENT WE MAKE IS FOCUSED AROUND MAKING US BETTER AT IT.” — BRAD VASSAR, EXECUTIVE VICE PRESIDENT, CHIEF OPERATING OFFICER

all markets. “We went from dealing with six different brokers with different routes to market and technology capabilities, to being able to set up one call and speak to every Control State manager and run national programs. Today, SGWS is the only broker with a national footprint in all Control States. Our suppliers love that that they can receive the same report and monthly recap from 17 states.”

THE ENHANCED CUSTOMER EXPERIENCE The first customers to feel the difference were national accounts, says McLaughlin, whose Central Region is heavily chaindominated. “Being a one-stop shop for


S O UTH ER N G LAZER ’S AT ON E

some of these large restaurants and retailers, who see us execute at a high level, solve problems and provide the most accurate and complete data, makes us very valuable to them. Our new National Accounts Division, led by Shawn Thurman, can now approach national account buyers and tell them: ‘Over 95% of your stores or restaurants are in regions where we operate, we can track programs with real-time feedback’.” Independent restaurants and retailers won’t see much change, assures Vassar. The only difference he hopes they will notice is a more highly-educated, knowledgeable sales representative. “You can never overinvest in training,” Vassar believes. “We’ve really raised the bar on what a fine wine sales representative should be [see next page].” With 15 Master Sommeliers and 17 Master Mixologists on staff leading classes, and online courses available through Southern Glazer’s University, the company has also implemented an intensive manager’s course, with 90 days of coaching and in-market training.

wine region every year, brings general managers of all fine wine divisions for immersive education. “Last year we went to Oregon’s Willamette Valley—and we heard a lot of references to our size,” he remembers. “When they saw that I brought the country’s most powerful fine wine divisions and 15 Master Sommeliers to learn about Oregon’s terroir and emerging AVAs, they were incredibly thankful. Only ‘big’ can do that.” “What our size gives us—and what separates us from the competition—is the investment in our people and technology. It’s about having the resources and commitment to constantly improve,” says Daul. Just a few years ago, forecasting supply wasn’t Southern’s strength, but that has changed dramatically, which is a huge benefit to suppliers managing costs. A deeper understanding of finance and reporting metrics is another area where the company has improved leaps and bounds in recent years, he adds.

FINDING OPPORTUNITY IN CHALLENGING TIMES

THE MYTH ABOUT BIG Still, being “too big” is something that Slater still hears a lot: “When someone refers to our size, I would ask instead that we be judged on our service, not our size. We are the best in logistics, have the best portfolio and the best-trained people on the street.” Slater gives the example of the Fine Wine Summit, now in its seventh year. The three-day event, held in a different

///

Having a competitive advantage is especially critical when the market softens—as it has over the last six months. “There has been a slow-down overall,” reports McLaughlin. “The wine business is no longer growing; on-premise is soft. With the exception of Deep Eddy and Tito’s, even vodka has become a tough category. We are looking at these challenges trying to get a better understanding of what’s causing it.”

TECHNOLOGY & TRENDS ///

Technology investment and a larger footprint have given SGWS insight that puts the company ahead of many trends. “One of the great benefits of our size is the ability to identify something that’s boiling up before others might notice it,” Slater says. The way rosé was exploding in the Hamptons a few years ago, for example. Keeping an open mind is mandatory: “You never know what the next hot brand or segment will be.” 24 BIN 2017

All SGWS regions report the necessity of maximizing opportunities; tapping into the growth of ultra-premium tequila, American and Irish whiskey, Prosecco and red blends. Understanding what ignites a trend makes it possible to drive it, says Daul, such as the resurgence in gin led by the popularity of the Negroni. “Craft mixology in general can create trial in a category that consumers are less comfortable with, like gin.” Fortunately, trade-up continues despite the dip in total volume. “We are fortunate in Control States and Canada that each market has a long history of volume and value growth,” notes Oppenheimer. “The liquor boards are focused on value growth and implementing new innovations to move consumers up the value chain.” “I remain extremely bullish on the wine and spirits business—the demographics in America are in our favor for the foreseeable future; these products are part of our lifestyle,” Vassar states. But the need to evolve remains, he cautions: “Online purchasing, which has seriously impacted many other retail businesses, will be a reality for the wine and spirits industry, too. We are urging retailers to have some sort of web presence—whether doing it themselves, or having a rapid delivery service like Drizly do it for them. Independent retailers—and to me they remain the heart and soul of our business because they carry a broad range of SKUs—need to think about their businesses in new ways because the challenges aren’t going away.” As for their own business, the merger is just one step further in adapting to the ever changing market: “We want to respect the past and path that people have walked, but to also embrace the future and where this company is going,” says Daul. “The merger is only a year old, but we are in a much greater place than we thought we would be,” says Wittig. “But we must constantly improve and find new efficiencies. That is our business. Particularly as the largest wholesaler, we have more responsibility to enhance our abilities to serve our customers. And that work will never end.” ■


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Steve Slater, EVP, General Manager, Wine and Mel Dick, SVP, President, Wine Division.

S O UTH ER N G LAZER ’S AT ON E

RAISI NG THE FINE WINE BAR

P

rior to the merger with Glazer’s, Southern Wine & Spirits had long been recognized as an industry leader in wine and wine education: Today the company has 15 Master Sommeliers on staff. Glazer’s legacy markets are benefiting from this focus, and the entire company is doubling down on its commitment to fine wine. “Both companies share a commitment to growing wine,” says Mel Dick, Senior Vice President and President, Wine Division. “Glazer’s had a great wine business, but they want to make it bigger and we think we can help them do that.” Few people in the industry have the perspective of Dick: “I joined Southern in March of 1969, a number of months after it was founded. That year we sold $890,000 of wine. This year we’ll do close to $6.6 billion. Wine represents 50% of our case volume.” It didn’t happen overnight. “When Steve Slater joined Southern in 1989 in California, it was a much smaller wine company,” he recalls. “When Mel and the other leadership wanted to strengthen the wine business in the early 1990s, it was a turning point in California. Ownership and leadership had tremendous vision with what we could do in wine.” The secret to their wine business success, Slater firmly believes, has been their unique, multi-pronged approach to the marketplace through the creation of fine wine companies or divisions to 26 BIN 2017

WHEN FINE WINE DIVISIONS BECOME TOO LARGE, SMALLER DIVISIONS ARE CREATED UNDERNEATH THEM.

handle high-end, small producers. “In the early 1990s, Southern created American, a fine wine distributor in California,” he recalls. “And I watched their team build a portfolio of coveted boutique brands.” Vassar tapped Slater to head the division several years later. “Moving Schieffelin & Somerset’s business to American was really the beginning of what became a $300 million company,” Slater says. SGWS has employed this model across the country, and when fine wine divisions become too large, smaller divisions are created underneath them. In Seattle, Southern acquired Cavatappi, a small fine wine wholesaler and has launched a new fine wine division for the Pacific Northwest, called American Wine & Spirits. “We have learned a lot in new markets, and today we allow these small companies’ cultures to remain intact,” notes Slater. “We occasionally use separate delivery trucks; there has to be a different look and feel for a portfolio that reaches a different customer.”

INVESTMENT IN PEOPLE & EDUCATION The merger has resulted in manpower ramp-ups across the country, Slater describes: “There were different needs in each market: Florida needed Italian wine and craft spirits specialists, California wanted more sales reps as well as a smaller fine wine division.” National Accounts teams were given portfolio managers to focus on chain opportunities for largerscale brands; and on the fine wine side, there are three new directors of strategy, each looking after about 20 suppliers. “Young consumers are so much more curious,” observes Dick. “The American consumer is probably the most knowledgeable wine consumer in the world today. And they are trading up: The $15 to $25 range, that’s where the action is.” That sophistication—as well as the savvy of today’s beverage buyer—demands a different approach. “The buyer has changed; to speak with highly-educated sommeliers we need highly-polished sales representatives,” Slater says. SGWS has installed a rigorous education program, led by Eric Hemer, a dual Master of Wine and a Master Sommelier (one of four in the world), and today 3,800 of their sales reps have WSET Level 2 Certification, with the goal of reaching 10,000. ■


2017 BIN 27


28 BIN 2017


®

®

Jim Beam Black® Kentucky Straight Bourbon Whiskey, 43% Alc./Vol. ©2017 James B. Beam Distilling Co., Clermont, KY All trademarks are the property of their respective owners. Awarded International Wine & Spirits Competition’s 2016 Bourbon Trophy.

Y R O T S I H E K MA


30 BIN 2017


MEXCOR EXPANDS INTO CALIFORNIA, OFFERING A MESSAGE OF QUALITY AND INNOVATION By Amanda Schuster In 1989, when Celia Villanueva Maestri moved to Houston, Texas and began to sell her family’s rum and aguardiente from their distillery in Mexico, North America was still bracing itself for a tequila revolution. However, at the time, the market was becoming what one could say tequila-curious, so it made sense for Villanueva to consider importing tequila to satisfy a thirsty market demand. She began working with family producers to import their unique spirits to the U.S. and cultivate a better understanding of the category through personalized business relationships. By 2000, her son Eduardo Morales took over the business, and the growing tequila category was in such high demand that there was a shortage. Well, a shortage of the tequila everyone thought they understood. However, Mexcor works differently. It is a 3rd generation family business that operates as both importer and distributor of independent products, cutting out the overhead and working directly with their sources. Founded on a more personal and friendly approach to sales and distribution, Mexcor has thrived. It has become the 3rd largest beer, spirits and wine distributor in the state of Texas, and 32 BIN 2017

recently expanded into Florida and most recently, California markets. Mexcor VP Chris Quintanilla says that the key to the company’s success is that they have built their sales initiatives by “listening to what the market needs,” rather than relying on expectations of what the market can do for them, by providing three key components innovation, quality and value. They understand that there is no sense forcing a product on an unreceptive customer. Instead, their sales team is trained to grow mutually beneficial relationships while offering premium products at a lower overhead cost. Their mission is simple: to build relationships with suppliers while simultaneously building brands, providing impactful service, filling voids in the marketplace and passing value on to customers. They also take the time to get involved in local business organizations and participate in local charities and events. “We over-deliver on quality,” says Quintanilla. What that means is that clients can expect a considerable return on product superiority for the price, offering distinct products for less than their competitors, thus creating a higher profit

margin, and build strong relationships with independent businesses. In an oversaturated market, the best way to stay ahead is to focus on products with a real back story. Mexcor maintains a solid portfolio with small family brands with interesting histories with which its sales team can connect with customers as it strengthens on-premise and retail selections. One of the stars of the Mexcor portfolio is Agavales 100% Agave Tequila - a line of tequila created by Mexcor founder Celia Villanueva Maestri with her husband, Michael F. Maestri, a.k.a. “Casa Maestri.” These 100% agave tequilas are known for their approachable price points and excellent quality. One of the mistakes many on-premise accounts make is using an inferior product as a “well” offering simply because it’s less expensive. The concept behind this line is to present sipping quality spirits that can also be used for high volume house cocktails and shots without the need to raise prices. Agavales is a top 25 overall tequila brand, and a top 10 100% agave tequila brand by volume in the country. Or, consider one of the most luxurious items in Mexcor’s portfolio - Olvido


INNOVATIVE SPIRITS

GREAT VALUE!

Mexcor Now Distributing Potters Products!

Contact us today for extended catalogue and price list, great prices!

WWW.MEXCOR.COM (713)979-0066 INFO@MEXCOR.COM


SOME OF THE OTHER STANDOUTS IN THE PORTFOLIO: Potters - a line of value products produced by Frank-Lin in Northern California Tequila in special ceramic containers - these brands include Doña Celia, Los Azulejos, Skelly, Chaquira and Caballo Azul

La Cava de Los Morales - a line of value-driven 100% agave tequilas designed to create top shelf Margaritas at affordable prices.

Puerto Vallarta - a top shelf tequila produced by the Orendain family. Avaliable in Premium 100% agave packaging as well as a value line.

Casco Viejo Tequila – The number one tequila in Mexico City & Central Mexico Identity Tequila - produced at Casa Maestri, which gives back to the LGBT community by donating a portion of sales to the GLAAD foundation Giant Texas Bourbon - bottled and distilled in Houston

Wildcatter 8 Year Old Bourbon - made in Kentucky and named for a Texas oil tycoon with a passion for bourbon Muirheads 16 Year single malt Scotch created by Charles Muirhead, founder of Glenmorangie, in Speyside

Team Mexcor

Divino Mezcal Añejo. In 1984, the mezcal arrived at the cellars of Licores Veracruz cellars, and was assessed to already be of exceptional quality when it was still young. It was put into 17 European oak casks for further aging as an experiment, but somehow forgotten over the years. When it was rediscovered 30 years later, 5 barrels remained in good condition and the spirit within was found to be too extraordinary not to share. Mexcor is now offering it in a fine cut glass bottle and gift box for around $800 retail, but that’s still considerably less than some corporately owned and distributed extra añejo tequilas on the market which are a fraction of that age and quality. 34 BIN 2017

According to Quintanilla, another key factor in the company’s success is that they own their own trucking company to deliver the products, with over 50 trucks per day on the road between Texas, Florida and California. This means they have complete control over deliveries instead of relying on a less dependable secondary company. They are also known for their reliable and friendly sales team, which now exceeds 80 people, which includes 9 regional managers and 5 key account managers.

Bluebonnet Vodka - named for the Texas state flower

Bell Ringer Gin - an English style bottled at 94.4 proof

Mocambo - a line of ultra premium Mexican rums

Aguardientes - Antioqueno (Colombia), Blanco (Colombia), El Tigre (Mexico)

Damiana - a liqueur made from the native herb that grows in Baja California

Frio Light - One of the fastest growing domestic beers in the country


MAKE. EVERY DAY.

SKYY IInfusions f i ® California C lif i Apricot. A i t Vodka V dk infused i f d with ith Natural N t l California C lif i Apricot A i t Flavors. Fl 35% alc./vol. (70 proof). ©2017 Campari America, San Francisco, CA. Please enjoy responsibly.


DIVERSITY TAKES THE SPIRIT TO NEW HEIGHTS BY ROBERT HAYNES-PETERSON

D

espite being crafted from one ingredient—sugar, either as cane or molasses—there may be no major spirits category quite as diverse as rum. Having a handle on the types, flavors and stylistic nuances of this extremely versatile liquor is invaluable when it comes to determining how to optimize crowded shelves, and how to guide patrons toward more educated buying decisions.

“There really is something for everyone,” says Jessie Duré, head bartender for the recently revived Chumley’s in Manhattan. “You can sort of travel the world through rum.” But how to make sense of it all? Unlike other types of alcohol, such as Wine or Scotch, geographic maps are not as helpful with rum as a conceptual one can be. 36 BIN 2017

So think style rather than place. Using a conceptual approach, several rum types can be collected under the “Cocktail” aegis. Similarly, aged and high-end rums fit into the “Sipping” genre. And “Flavored” rums, including spiced, comprise a third major branch of the tree. Further, more specific rum niches can be identified within the major

types—over-proof rums in the cocktail genre, for example, and rum creams within Flavored. One advantage: rum fans have proven equally comfortable with a brand producing a value expression, flavors and super-premium extra-aged expressions all under the same label. So rum lovers have a great opportunity to explore, even within a single brand. Consider the categories below rough guidelines designed as a stepping stone to developing your own complex rum map.


comparable alternatives—as in rums that are similarly dry or sweet, light or FOR WELL DRINKS OR CRAFT heavy, or feature dominant notes of, CONCOCTIONS, RUM IS ULTRA VERSATILE say, banana, caramel or citrus. Granted, most silver/light/white and It’s important to note that while gold rums will end up paired with cola white/silver rums are generally used or blended into Mai Tais or Mojitos. in classic drinks like the Daiquiri Nothing wrong with that. But how and Mojito, gold and well-aged exmuch do brands matter? While Bacardi amples bring character to drinks in had the lock for decades, today options place of blended Scotch, Cognac or range from inexpensive well spirits to bourbon. Brugal Blanco, an earthy, highly regionalized small-batch craft full-bodied dry rum, highlights senexamples, many of which offer a dissuous riffs in classic daiquiris. Appleton tinctive flavor profile and cost that Estate Signature Rum, from Jamaica, comes into play. makes an appealing replacement for The large amount of spicy rye in a Sazerac. b(r)andwidth that rum labels The diversity among cocktailtake up presents both a friendly rum is no coincidence; it challenge and an opportunity is a conscious effort on suppliers’ for bar owners and retailers. On part. Bacardi has upped its cocktail the one hand, it’s essentially game with the premium Maestro impossible now to stock everyone’s de Ron, which doubles down on the favorite label. On the other, it can complexity and length of barrel-aging, provide an opportunity for exploration showing heady vanilla, spice and earth and education; if a customer doesn’t see notes. Despite pushing (potentially) into their favorite brand on the shelf, fine rum sipping territory, Bacardi has staff should be able to suggest positioned this rum as an elevated RUM’S cocktail ingredient, adding addiFLEXIBILITY tional flavor and body to tradiIS ITS tional rum drinks. SUPERPOWER Banks 5 Island Rum was deliberately crafted blending five rum styles to provide diversity in cocktails; vegetal, banana, spice and citrus play beautifully in a

COCKTAIL RUMS

While rum as a category is not expanding as fast as whiskey or tequila, portfolio expansion has accelerated. Bacardi is a prime example, having added multiple flavored and wood-aged expressions.

traditional Flamingo cocktail with its grapefruit soda, sugar and lime. Bones, a playful gold rum out of the Virgin Islands, adds body and complexity to classic Tiki drinks and rum punches. Speaking of specific cocktails, it’s also important to remember that, for legal reasons, a handful of classic drinks must use specific brands: The trademarked Dark ’n Stormy® requires Goslings Black Seal Rum and for the ultimate Dark ’n Stormy®, Goslings Stormy Ginger Beer adds a zesty refreshing taste. To make an official Painkiller, it takes Pusser’s Rum. And in an interesting court verdict in 1936, a judge ruled that the Bacardi Cocktail, a Daiquiri with a grenadine splash, must be made with Bacardi Rum. Within rum’s “Cocktail” realm are trendy subsets. Overproof (or Navy) rums have been around as long as there have been pirates; their popularity today rests in their ability to stand tall in bold cocktails. Among the options: Wray & Nephew (63% ABV), Lemon Hart 151 (75.5% ABV) and the new 69% ABV Plantation OFTD. While Cuba is a long way from full accessibility, the recent relaxing of regulations for Americans has set the


stage for Cuban rums to slowly enter the market, including the original Havana Club (still not available in the U.S., though bartenders have been known to make it appear on their bar), Bacardi’s Puerto Rican-based Havana Club (made in a Cuban style), and the new Black Tears (already available in the U.S.), which is distilled in Cuba, and bottled in Germany.

SPICED/FLAVORED RUMS RUM IS NEARLY AS DYNAMIC AS VODKA WHEN FLAVORS JOIN THE FUN

According to the Distilled Council, spiced and flavored rums account for half of all rums sold. Two brands— Captain Morgan and Sailor Jerry—rule the spiced roost. But even here, there’s been significant movement within the category, most notably by The Kraken, a Proximo label, which grabs interest among younger drinkers and Instagram influencers. Last year, a new expression, Black

Rum is many things to many people. To impose some order on the chaos, think of the distinct sub-genres; then it becomes clearer that while some rums are very specific in their character and possibilities, more and more rums are enjoying crossover usage.

Spirits

Spiced Rum, expanded The Kraken’s reach. In addition, we’re seeing stirrings at the premium level, elevating what has long been a poolside favorite into the realm of craft spirits. The producers of San Diego’s Malahat Spirits spent five months perfecting their spiced rum which sells for about $40 a bottle. Unlike The Captain, it’s intended to be sipped and savored. Barbadosbased Bumbu sources cane from a wide variety of islands, ages up to 15 years and is finished with a subtle roster of Caribbean spices; its dominant vanilla character derives from both spices and aging. Flavored rums have also witnessed impressive expansion over the past few years. While classics like Malibu focus on tropical staples— coconut, pineapple and banana— the flavor spectrum these days is much wider. Cruzan has the tropical basics covered, plus wild flavors like blueberry lemonade and passion fruit. Bacardi offers up lemon, raspberry and tangerine. Blue Chair ups the

RUM-OLOGY

FLAVORED &SPICED

RUM CREAMS

BACOO RUM Bacoo Rum is an exciting and mysterious Rum that is produced and bottled in the Dominican Republic. Introduced in late 2016, Bacoo Rum is a wonderful farm to table spirit, made from fresh cane juice and aged to perfection in oak barrels. Bacco aged rum is available in 5, 8 and 12 year old offerings, along with a delicious Bacoo Spiced blend.

ante with flavors that very much taste fresh and authentic, including coconut, vanilla and banana. Captain Morgan has introduced the cinnamon Cannon Blast and coconut-flavored Loco Nut. And Brinley Gold Shipwreck (St. Kitts) offers elegant, fun bottles of vanilla, coffee and mango. Rum creams, long popular in the Caribbean, have experienced increased attention. In part this is due to the continued success of RumChata, a devilishly tasty blend of cream, cinnamon and rum evoking spiked Mexican horchata drinks. Shipwreck recently launched a Coconut Rum Cream, and Blue Chair has a new Key Lime Rum Cream.

SIPPING RUMS WITH AGE COMES BEAUTY... AND DEPTH AND LUXURY HI-PROOF

COCKTAIL

38 BIN 2017

WORLD RUM

SIPPING

Although rum’s fame is deep-rooted in poolside sipplers like the Piña Colada, in recent years an increasing number of rums, generally well-aged and carefully selected, have entered the realm of the true sipping spirit. These rums are different: round, warm, complex; and enjoyable neat or on the rocks as a single malt, bourbon or XO Cognac.


In general, these rums tend to be more expensive than their Cocktail and Flavored peers, they actually offer significant value compared to single malts and the like. Plus, the quality is there, beckoning,” says Joy Spence, of Jamaica’s Appleton Estate: “People are understanding rum can be sophisticated and complicated, and enjoyed the same way you enjoy Cognac, Scotch and bourbon.” Prices vary, but generally speak to the elevated quality of aged expressions. Cruzan has a budget-minded Aged Light and Aged Dark Rum, plus the awardwinning Singel Barrel for under $30. Bacardi 8-year averages around $30, Brugal’s Leyenda sits at $45, while Don Q Añejo checks in over $50. Brinley has just launched a “White Reserve” replete with white birch bark label. Appleton’s recently released “Joy,” celebrating Joy Spence’s 35th year with the company and 20th as master blender, is the brand’s first 25-year rum expression, priced at $250. The Facundo Rum Collection from Bacardi (including Neo, Exquisito and Paraíso) range from $45 to $270. And Brugal released its limited edition Papa Andres Alegria two years ago, in limited edition decanters, for $1,500, raising the notion of “investment” rums designed to compete with high-end single malts. While rum can be produced anywhere, it’s only recently that we’re see-

the craft distillery movement, American rums like Privateer from Massachusetts and Thomas Tew from Rhode Island are getting well-deserved regional love. And, proving that you never know where fine rum will turn up on a map, the largest privately-owned rum distillery in the U.S. now is Bayou Rum, in Lacassaine, Louisiana, and the brand is attracting quite a following. ing exceptional aged expressions coming from surprising ports of call—meriting a subcategory perhaps best dubbed “World Rums” (again channeling whisky). Consider highlighting these somewhat unusual brands in a stand-alone display or in a menu subhead to spark interest among customers. Examples might include two labels hailing from the Philippines: Tanduay—which despite the light aging and approachable price points ($20) is surprisingly round and complex—and the recently launched Don Papa ($40), aged up to seven years in the hot, humid foothills of Mount Kanlaon. Diplomatico and Santa Teresa have put Venezuela on the map for both great cocktail and fine sipping expressions. And it could be argued that New England was a significant original source of rum (since sugar cane was processed in the colonies for shipment to England, leaving lots of molasses). Now thanks to

Bacardi’s Facundo Collection and Diplomatico are two rum lines that work both as sublime sippers and potent cocktail bases.

40 BIN 2017

CROSSOVERS Rum’s flexibility is its superpower: flavored rums like Malibu Coconut can enhance a Piña Colada or a Hurricane; RumChata sips nicely over ice or in coffee; and if you’ve got the scratch, a Rum Old Fashioned with Ron Zacapa 23-year ($35) is out of this world. As can be expected, there are some particularly notable crossovers, worth pointing out to your customers. The Kraken, for example, while a spiced rum ideally suited for blending with cola or ginger beer, sips well on its own. Blue Chair, best known for its flavors also offers a clean, citrusy white rum perfect for cocktails. Shipwreck’s Coffee flavor is perfect for a riff on a Black Russian, and the strong yet smooth Bacardi 8-year, though designed for sipping, lends itself nicely to a classy take on Tiki cocktails like the Dr. Funk. ■


fig. 1 B L AC K H E A R T E D C R E AT U R E

fig. 2 B L AC K S P I C E D RUM

®

For some people, an ordinary “rum & cola” is just fine. They also tend to enjoy hold music, cardigan sweaters, and vanilla ice cream. For others, there is a darker choice. A rum which takes the common cocktail to terrifying new depths. They are bound together in service to the master of the deep, united in their dedication to the world’s most terrifying bar call: Kraken and Cola.

# RE L E AS E T H E KRAKEN The Kraken® Black Spiced Rum. Rum with spice, caramel, and other natural flavors. 35-47% Alc/Vol. (70-94 proof). ©2017 Kraken Rum Co., Jersey City, NJ. DRINK RESPONSIBLY.


GINJA9 SOUR CHERRY LIQEUER A Portuguese Tradition Loved by Visitors, Now Available in the States!

Life is worth celebrating and we all deserve to treat ourselves and our loved ones - not just on birthdays, celebrations and holidays. Ginja9, the Portuguese sour cherry liqueur that has delighted for generations in Portugal is now available in the U.S. marketplace as part of that celebration. The name derives from “ginja”, the Portuguese word for “sour cherry”, and the number 9, which represents love, eternity and peace according to numerology. The product is based on Ginjinha, a traditional cordial that dates back to an early 17th century recipe created by Portuguese monks who infused sour cherries in an alcohol solution (cereal and rice), and lightly sweetened. This concoction was an immediate success and recipes have been passed on through generations as home recipes. Centuries later, the liqueur became commercially available in Portugal, where it has been served as a treasured national spirit. To further heighten the sipping experience, it has become popular to drink this cherry cordial out of chocolate cups, which is the best way to catch every last ambrosial drop of liqueur. In Lisbon and other parts of Portugal, ginjinha in a chocolate cup has become an everyday treat that is served in its charming cafés and shops to end a meal or as an afternoon treat. Ginja9, a 92-point winner at the Ultimate Spirits Challenge, is 100% natural with no added colors or preservatives. It is made from sour cherries (also known as morello cherries) that are grown in orchards that contain over 20,000 trees owned by their producer to maintain the highest quality fruit. Ginja9 is also a versatile, year-round spirit that is delicious served chilled or on the rocks, and mixes well in a variety of cocktails, such as the G9 Mojito, a variation that adds a cherry zing to the classic rum, lime and mint cocktail. It can also dress up a stirred cocktail like a Manhattan variation or Old Fashioned with its refreshing cherry taste. 42 BIN 2017

For further information, please visit: www.ginja9.com


2017 BIN 43


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BARDSTOWN BOURBON COMPANY HIRES FORMER EXECUTIVE DIRECTOR OF RESTAURANT OPERATIONS FOR THE INTERNATIONALLY RENOWNED GREENBRIER RESORT

Pedro Gonzalez to Lead the Development and Operations of BBCo’s Food & Beverage Experience

Pedro Gonzalez

The Bardstown Bourbon Company (BBCo), the largest new bourbon distillery in America, recently announced the hiring of Pedro Gonzalez, the former Executive Director of Restaurant Operations for the Greenbrier Resort in White Sulphur Springs, West Virginia. Mr. Gonzalez will lead the development and operations of BBCo’s restaurant, whiskey and vintage spirits bar, and hospitality experience. “We are thrilled to have Pedro Gonzalez join the Bardstown Bourbon Company’s team,” said David Mandell, President &

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CEO of The Bardstown Bourbon Company. “Pedro Gonzalez understands the art of hospitality, and he will play a critical role in the development of our world-class food and beverage program.”

beverage outlets. Prior to the Greenbrier, Mr. Gonzalez opened and managed restaurants for Ruth’s Chris Steakhouse, Sullivan’s Steakhouse, Maggiano’s of Little Italy, and The Cheesecake Factory.

Mr. Gonzalez comes to BBCo with more than 30 years of restaurant development and operations experience. At the Greenbrier Resort, Mr. Gonzalez served as Executive Director of Restaurants, Director of Food & Beverage, and Director of Fine Dining, and was responsible for all operations in more than 16 food and

“I am honored to be a part of this unique company,” said Pedro Gonzalez. “The opportunity to build a one-of-a-kind hospitality experience in ‘The Bourbon Capital of the World’ in Bardstown, Kentucky, is an exciting challenge, and one that I am thrilled to take on.”

Kelvin® Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, recently launched its newest flavor, Frosé (aka frozen rosé). Made with organic peach and strawberry juices, the new base slush flavor is the sixth in a series that includes citrus, piña colada, margarita, ginger and tea, and has quickly become the company’s best-seller.

channel across the USA and Canada, Kelvin has revolutionized the frozen cocktail category by going beyond traditional “fruit” flavors (often made with artificial ingredients and high-fructose corn syrup), which limit restaurants and bars to frozen fruit cocktails. Kelvin’s award-winning versatile base flavors feature high quality allnatural ingredients, which allow operators to create and customize almost any cocktail – including classic cocktails – in frozen form.

Kelvin started as a food truck on the streets of Brooklyn in 2010 selling organic nonalcoholic slushies to thirsty New Yorkers. Taking a cue from their loyal customers – who always brought flasks to the truck to spike their slushies – Kelvin began collaborating with bars and restaurants to create and serve custom, premium frozen cocktails. Now solely focused on the wholesale 48 BIN 2017

All Kelvin products are USDA Organic, non-GMO, vegan, gluten-free, kosher and proudly made in the USA. Kelvin does not use any artificial flavors, ingredients, colors or preservatives. For more information, please visit www.kelvinslush.com and follow the b rand on facebook, twitter and Instagram @kelvinslush


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THE IMPORTANCE OF SPIRITS COMPETITIONS

Spirits judging competitions have become a significant and useful buying decision tool for the consumer, and a great marketing tool for the distiller. Competition ratings and medals can result in misguided information unless the consumer understands the relevancy of the competition to their own decisionmaking process before making it their “guru of choice”. Why are they so important? The most compelling reasons can be attributed to the influence of the millennial generation: 1. Everyone has a smart phone and readily accessible knowledge. Why try to remember ratings and tasting notes, when they’re available in seconds with a few finger jabs. 2. “Fingertip knowledge” fuels consumers’ dependency on ratings and awards as a starting point for quality and basic buying decisions, freeing up valuable time and effort. 3. Just as important is the time saving decision to ignore spirits which have not “won” a passing grade, or have no grade at all. Why waste money on the unknown when so many are available with detailed information. In the absence of information, most consumers do not purchase. 4. Rather than searching for a particular brand’s rating, many end-users search results of events they trust, to choose from medal winners and high ratings numbers. Label and package attractiveness is moving to second place. 50 BIN 2017

A spirits’ competition’s success depends on developing a large user audience. New competitions are usually conceived in a “starry-eyed” vision of revenue from distillers, and if its’ creators do not grasp the importance of intricate details, the competition will die. As events disappear, even more arise, leaving no question that competitions are here to stay, and those who cater best to consumers’ needs will wrangle the top spot and carve out their niche. Their major strategic goal is to gain consumer approval as the “go-to” qualified rating guru. This validates that the event is serving its demographic target audience and will attract more entries. Enlightened event organizers constantly strive to build consistency and win consumer confidence, thus feeding event growth and popularity, and giving the consumer a sense of reliance on the event to make buying decisions. However, competitions are much more diverse as to ratings, medal awards, and judging quality than immediately apparent. Without thorough vetting and due diligence you could end up making bad decisions. Ask “How does the event choose the judges that I will rely on to help me make buying decisions?” Some events tap bigname “personalities” who have little or no experience to lend prestige to the event. Many choose industry professionals who have conflicts of interest since they may represent some of the products being judged. Some are judged by panels of consumers’ peers. Knowing the event’s

choice of judges is important. Find the event’s description and read it. Every event should have a purpose or mission, and in-depth information on how they propose to accomplish it, including the market segment the competition wishes to target. If the singular purpose is to make money, the competition may not have a mission statement or disclose their specific audience. Is there a final “judge-off”, where the best of each category is judged for top honors? A round robin (Olympic) approach to judging also allows winners to be evaluated more than once, providing further verification of their qualities. Sort out your information by judges, backgrounds, mission statements, and general procedures. Remember, you are interviewing the competition to decide who you will allow to be your personal consultant. Pick what suits you best, and it’s a good idea to pick two or three if you can find those that can meet your standards. George F Manska, CSO Arsilica, Inc www.theneatglass.com


2017 BIN 51


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UFRVJMBNBMBWJEB 2017 BIN 53


W

wine buzz IS ROSÉ-POCALYPSE 2017 UPON US? The pink parade continues to snake its way through the wine world, seeming to diverge and double back without losing momentum…. BEFORE Fresh from France: Fat Bastard will gracefully descend upon American shores and shelves with “Blushing Bastard,” a blend of Grenache and Shiraz.

AFTER

LABEL TECHNOLOGY REACHES CHILLING NEW HEIGHTS We know New Zealand Sauvignon Blanc is hot. Now we can also see how cool it is. Matua is releasing their 2016 Marlborough Sauvignon Blanc (and Rosé) with thermographic label technology. The Chill Check label features a snowflake symbol that appears when the bottle is optimally chilled, along with a Ta Moko symbol which darkens. Once chilled, the label retains its color for about 45 minutes; and if re-chilled, it will change color again. SRP $11.99. matua.co.nz | tweglobal.com

In Chicago, Rebar in the Trump International Hotel tempted guests with a rosé wine cart featuring a rotating selection of pink wines from France, Italy, California and beyond.

Pink Power has extended into rosé alternatives— witness the newest extension to the malt-based Verdi line of Italian bubbly; Verdi Rosa checks in at 5% alcohol and $5.99.

Stella Rosa, known for a semi-sweet, semi-sparkling style, added a wine they call Stella Pink, in 8.5oz single-serve aluminum bottles ($4.99).

AROMATICS LEAD THE PROFILE & IMAGE OF NEW ADORADA Does the nose know? Fetzer Vineyards has introduced Adorada—a California 2016 Rosé and a 2016 Pinot Gris. “We wanted to change things up a bit,” said Adorada winemaker Margaret Leonardi. “To balance the kissstained hue of our Rosé with an unexpected nose of spice and botanicals, and to bring the aromatics front and center in a typically understated varietal like Pinot Gris—crafted in an aromatic style reminiscent of a floral fragrance.” And in that vein, Adorada’s sleek, wax-draped package is designed to emulate a luxury perfume bottle. SRP $19.99. fetzer.com ADORADA IS SPANISH, MEANING “ADORED”

Sparkling wines are getting in on the action: Gloria Ferrer’s Brut Rosé, made from estate-grown Carneros Pinot Noir and Chardonnay grapes (SRP $29) gets its rosy tint from skin contact.

Seven Daughters Rosé joins the brand’s two other can-do wines (Moscato and Pinot Noir).

54 BIN 2017

Who says you need actual rosé wine to catch the pink tiger by the tail? NYC’s Le Coq Rico serves a $16 Firefly Rosé cocktail—made with house-spiced vodka, strawberry shrub, rhubarb and basil.

Sterling Vineyards, a bellwether for Napa Valley Cabernet, hosted the inaugural Napa Valley RoséFest, featuring 30 wineries. From Argentina, Zolo Signature Rosé is a stylish $10 rosé blend of 60% Syrah, 35% Bonarda, and 5% Cabernet Franc.


2017 BIN 55


A REALLY COOL IDEA: RumChata Introduces FrappaChata Ready-To-Drink, Alcoholic Iced Coffee! By Amanda Schuster There’s no doubt the release of RumChata has been a huge hit. The cream liqueur, which combines fresh dairy cream with Caribbean rum and spices, has made a significant splash both on and off premise, and even some of the most discerning cocktail bartenders are behind it. According to the brand’s website, one Twitter user even said, “Whoever invented this stuff needs to be awarded the Nobel Prize for liquor.” RumChata finds itself in a variety of serves, enjoyed simply on the rocks and in many mixed cocktail combinations. However, one of the biggest fan favorites is adding it as a creamer for the ultimate adult iced coffee. This trend sparked a cool idea. The folks at RumChata have just launched a new product - FrappaChata. It’s the first and only premium ready-to-drink alcoholic iced coffee on the market. FrappaChata is made from a custom blend of Arabica and Robusta coffee beans blended with RumChata cream liqueur. This is iced coffee kicked up several notches - combining the flavor of rich, dark roast coffee with the creamy, comforting accent of RumChata. FrappaChata is shelf stable at 25-proof, available either as 1.75L bottles for a suggested retail of $19.99 or 100ml bottles for $1.99 each. Another bonus: though it is best served cold, it requires no refrigerated storage. RumChata founder and master blender, Tom Maas says, “FrappaChata delivers a convenient and easy way to enjoy the best adult version of iced coffee you will ever taste.” Iced coffee is not just for summer quenching anymore, it has become a year-round beverage of choice for consumers. Ready-to-drink iced coffee has played a big role in that ever-growing market, becoming upwards of a $2.4 billion business to satisfy that java craving without the fuss of making it at home from scratch, or the hassle of waiting in line at the coffee shop. FrappaChata is currently being rolled out nationally, with a projected 100,000 cases to be sold by the end of 2017. RumChata has planned a strategic campaign for FrappaChata’s national rollout, which will include television ads and outdoor billboards in select markets. There will also be off-premise promotional materials, such as posters, case cards, shelf talkers, stickers and end-aisle standups. In addition, neck hangers with life-like images of glasses of FrappaChata on ice will be available. To satisfy the consumer who wants instantly chilled FrappaChata, stickers are available for retailers to use for product on display in cold boxes. Though it is delicious on its own or served simply on the rocks, FrappaChata lends itself to a variety of mixed cocktails including versions of Coladas, Espresso Martinis and other boozy coffee delights. This is because it plays so nicely with bourbon and other whiskeys, brandy, liqueurs, tequila, rum that is both aged and unaged, as well as vodka (for an extra buzz - try it with an espresso flavor!). Says Maas, “We know FrappaChata, made with the perfect touch of real RumChata, will be sure to satisfy the millions of consumers who enjoy the taste of a creamy, smooth iced coffee.” 56 BIN 2017


2017 BIN 57


58 BIN 2017


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2017 BIN 61


BRAND PROFILE

Jerry Lohr, founder and proprietor; Steve Lohr, CEO; Cynthia Lohr, trade and brand advocate; and Lawrence Lohr, director of wine education.

AN ICON, UPDATED J. LOHR’S NEW LOOK HITS THE MARKET BY KRISTEN BIELER

I

n human years, 22 isn’t all that old. But for wine labels, it’s a different story. J. Lohr’s Estates Series—the winery’s best-selling line of wines— first debuted with the 1995 vintage and time was ripe for a makeover, says Steve Lohr, CEO: “We wanted the packaging to reflect where the quality has gone in recent years.” The Estates Series includes eight wines, led by the well-known Riverstone Chardonnay from Monterey and Seven Oaks Cabernet from Paso Robles, and represents 80% of J. Lohr’s considerable production (1.6 million cases annually). Every year, volume grows as new consumers discover the brand. “We had huge double-digit growth for years, and now we are looking for more moderate growth with this series,” explains Jerry Lohr, who founded the winery in 1974. “Today, we’re more interested in sustainability.”

Going Contemporary The Lohr family wanted to update the look and feel of the bottle, without losing the power of brand equity. “Our goal was to have people recognize the wine, but sense that something was different and better about it,” explains

Jeff Meier, President/COO and Director of Winemaking. Using new technology, they were able to create a two-piece label, which now sits higher on the bottle. There is a new pen-and-ink vineyard scene with less sepia, which gives a clearer, sharper look. Font sizes were increased and the colors brightened; contemporary touches like removing the gold trim on label border and using a matte finish give the bottles a more modern feel. Yet the rich heritage of the brand is also reinforced, with the addition of “family-owned since 1974” on the bottom. While the changes are subtle, the end result is an impressive upgrade, one that was 18 months in the making. The long and laborious process is typical of the company’s refusal to cut corners or pinch pennies in pursuit of quality. Unlike many large volume brands, J. Lohr uses expensive French and American oak barrels—no chips or extracts. In difficult, lower-yielding vintages, the family refuses to plug gaps in supply by releasing wines too soon; they insist on appropriate oak and bottle aging, and work hard to balance supply Arroyo Seco with demand. Appellation,

The wine in the bottle reflects the same quest for quality. “We’ve done a lot of work internally to broaden the blending range for our Cabernet,” shares Meier. “We planted Petit Verdot in the mid-’90s and we’re getting better at working with Cabernet Franc. This is what gives the Seven Oaks Cabernet so much complexity.” Having the range of vineyards and terroirs—across Paso Robles, Napa and Monterey—that the family has amassed over nearly four decades makes this uniquely possible for the company. Adds Steve Lohr, “With over 3,700 acres of vineyards and three significant wineries, we have the assets and family commitment to grow our brand for decades to come.” ■

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62 BIN 2017


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2017 BIN 63


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64 BIN 2017

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2017 BIN 59


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Beverage Industry News | August 2017  

Beverage Industry News | August 2017