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BEVERAGE INDUSTRY NEWS

FRAPPACHATA ICED COFFEE IS IN HOT DEMAND

+ CRYSTAL BALL 2018 • BACK TO BRUT • HOLIDAY GIFT GUIDE • THE FIND • AND MORE


CONTENTS

F EATU R E S 18 RUMCHATA COOL WEATHER COCKTAILS As the temperatures drop, RumChata kicks things up with a variety of cool weather seasonal cocktails. 24 CRYSTAL BALL 2018 A peek ahead at some liquid developments to keep on your radar. 28 BACK TO BRUT The most rewarding type of champagne is also the most reliable & plentiful.

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46 HOLIDAY GIFT GUIDE BIN showcases the hottest VAPs for the holidays.

P ROF I LE S 8 TRICK DOG COCKTAIL BAR Trick Dog mixes things up with Heaven Hill. 12 DOPFF & IRION WINES Experience the soul of Alsace.

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13 REMEMBERING DONALD LOUIS CARANO A special place in our hearts. 20 RUMCHATA FOUNDATION GIVES BACK A very successful year for the Foundation's endeavors. 32 ON THE ROCKS COCKTAILS High quality cocktails that are changing the RTD category. 38 NEW FRAPPACHATA ICED COFFEE The best tasting iced coffee that you ever had.

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42 SAN GABRIEL BEVERAGE GROUP An increasing niche for wine-based spirits. 44 FRANCIS FORD COPPOLA Introducing the Great Women Spirits Collection.

DE PA R TM E N TS 2 EDITOR'S WIRE 34 NEW PRODUCTS & PROMOTIONS 4 THE FIND 22 WINE BUZZ

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Th k Y!

I just want to thank you for helping get these bottles to our consumers. It has been an amazing ride, and I appreciate your help in making this crazy dream of mine continue. Thank you very much.

CORE fits in with what we do at Tito’s Handmade Vodka – helping people help people. 2017 BIN 3


F

the find

WHISKEY A-GO-GO Don’t feel alone if you are having a tough time keeping track of what’s happening in whiskey. For a product that requires years of aging, suppliers are doing an amazing job of fostering novelty within the whiskey arena. Some recent releases of note:

WESTERN SON: VODKA’S NEXT FLAVORFUL CHAPTER?

Michter’s Master Distiller Pamela Heilmann has approved the release of Michter’s 25 Year Kentucky Straight Bourbon; the 2017 release marks the first bottling of Michter’s 25 Year Bourbon since 2008. 116.2 proof; SRP $800.

In the vWodka market, fears of waning interest in flavors seem to come and go. But as some portfolios are shedding SKUs, Texasbased Western Son added two exotic flavors this year—Yuzu and Watermelon—bringing the line up to eight (including the original unflavored). A number of factors appear to be boosting the brand, which is now in 38 states: Texas pedigree (Tito’s and Deep Eddy give the state bona fide street cred); old school purity (“10x distilled” is prominent on each label); and the flavors are offbeat yet all-natural. The line-up also includes Peach, Cucumber, Ruby Red Grapefruit, Prickly Pear, Blueberry and Apricot. 60-80 proof; SRP $16.99/750ml. $26.99/1.75L, $.99/50ml. westernsonvodka.com

Laphroaig 27 Year Old features mature Laphroaig previously aged in refill hogsheads, then transferred into first-fill ex-bourbon barrels and refill quarter casks; presented in a white wooden box with hand carved images of the distillery inside. The distillery’s trademark peat smoke is tempered by limes and nectarines, giving way to essences of sea salt and mild chili spice. 83.4 proof; SRP $750.

The newest from Highland Park—“Full Volume!”—is the result of a collaboration between the distillery and music producer and song writer Saul Davies, who created bespoke music especially for the brand. The new whisky was matured in 100% ex-bourbon casks, and took packaging cues from old fashioned guitar amps. 94.4 proof; SRP $100.

Are whiskey flavors still evolving? Apparently so. Stillhouse Spirits Co. just release an all-natural Stillhouse Spiced Cherry Whiskey (69 proof; SRP $24.99). The latest all-natural, gluten-free expression comes in a bold red, unbreakable stainless steel can, joining the brand’s Apple Crisp, Peach Tea, Coconut, Mint Chip and Red Hot whiskey expressions.

4 BIN 2017

TUTHILLTOWN SPIRITS ROLLS OUT THE BARRELS (& CARPET) More than 100 guests representing 25 outlets were invited upstate to Tuthilltown Spirits in Gardner, NY by co-founder Ralph Erenzo and Chief Distiller Brendan O’Rourke for their first-ever private barrel program. The distiller set aside 40 casks of Hudson Four Grain Bourbon and 20 casks of Hudson Single Malt which representatives of bars, restaurants and retailers from across the country personallyselected to be bottled for resale at their individual outlets. Both whiskies are aged in new charred oak, nonchill filtered, and bottled at 92 proof. hudsonwhiskey.com


WHETHER ENTERTAINING, GIFT GIVING OR SIMPLY ENJOYING THIS HOLIDAY SEASON, BEAM SUNTORY HAS ALL OF YOUR FAVORITES FOR MAKING SPIRITS BRIGHT.

HAPPY HOLIDAYS FROM

www.beamsuntory.com

facebook.com/BeamSuntory

@beamsuntory

www.linkedin.com/company/beamsuntory

©2017 Beam Suntory Inc., Chicago, IL USA. All trademarks are the property of their respective owners.


6 BIN 2017


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SPOTLIGHT

TRICK DOG COCKTAIL BAR, SAN FRANCISCO

Trick Dog Mixes Things Up With Heaven Hill San Francisco’s award-winning Trick Dog cocktail bar is continually evolving

Morgan Schick

and reinventing itself, at least when it comes to its menu, which changes completely twice a year. Creating a brand new menu, theme and host of drinks might sound precious, however, nothing could be further than the truth. The Bon Vivants’ bar team makes sure the ever-changing menu offers the opposite experience - with their cheeky menu concepts (past menus include one based on Zodiac signs and an election-themed menu in 2016), playful drink presentations and casual, rustic atmosphere, The Bon Vivants remind us that drinking is supposed to be fun. The menu rotation just keeps it interesting for regulars – and staff. Aside from the changing menu, much of Trick Dog’s dedication to hospitality remains a constant. This is especially true of the team’s dedication to offering well-considered spirit selections for both cocktails and neat sipping on the back bar, where Heaven Hill whiskeys are right at home. Summer 2017 brought the debut of the What Rhymes With Trick Dog? - the bar’s 10th menu - in which each drink is matched with an adult version of a nursery rhyme and illustrations by local artists Ferris Plock and Kelly Tunstall. The book is also available for sale, with proceeds benefitting McSweeney’s (with whom The Bon Vivants collaborated on the menu) and SOMArts, two local, literary nonprofits. The Bon Vivants’ Morgan Schick shared two of Trick Dog’s fall cocktail recipes and explained why Heaven Hill’s whiskeys were chosen for the drinks. He also noted that for guests who prefer sipping neat spirits, Mellow Corn whiskey and Budweiser are available from the Boilermaker section of the menu.

FR ANT IC FROG

HICK DIALOGU E

Evan Williams Bonded Bourbon is used here as the base, because Schick says, “I find it to be a really solid, workhorse sort of a bourbon. The 100 proof is great for cocktails, as it stands up to whatever you throw at it, and the proof helps keep the drink dry.”

Schick chose Larceny bourbon for its “great mouthfeel, and a really nice softness to its sweet notes that I find especially good in stirred cocktails… It works well here because it has wheat in the mash bill, and the drink is based on the flavor pairing of pinot noir/ginger/ wheat. The sandwich garnish is on wheat toast, too.”

2 oz Evan Williams Bonded Bourbon bar spoon Fernet Branca bar spoon Sfumato Rabarbaro 1/2 oz mint syrup 10 dashes green strawberry tincture Stir all ingredients with ice until well chilled. Strain into Old Fashioned glass over a large ice cube. Garnish with a strawberry. 8 BIN 2017

1 3/4 oz Larceny Bourbon 3/4 oz ginger & pinot noir vermouth 1/4 oz Luxardo Sangue Morlacco cherry liqueur Stir all ingredients with ice until well-chilled. Strain into small, chilled cocktail glass. Garnish with peanut butter and jelly sandwich.


10 BIN 2017


Dopff & Irion Wines Show Off The

SOUL OF ALSACE by Amanda Schuster

Alsace is a region wine aficionados and collectors have long admired for exquisite examples of its four “noble” grapes - Riesling, Gewüurtztraminer, Pinot Blanc Muscat and Pinot Gris. In 1945, as the World War II smoke cleared, Maison Dopff & Irion was established at Château de Riquewihr where, among a few estates selected for their unique growing conditions, it concentrated on growing the best examples of these grapes. Today, Dopff & Irion continues to produce Alsatian wine in Riquewihr and Rouffach in terroir exemplifying the Noble Grapes of Alsace, as well as Pinot Noir and Muscat Pinot Blanc, in both still and sparkling wines. California is a selective marketplace, especially when it comes to wines outside its own regions. How can an Alsatian producer stand out? We spoke to Frédéric Raynaud, CEO of Dopff & Irion and importer John Caruso, CEO of Dreyfus, Ashby & Co. to find out. Beverage Industry News: Is there a particular style or characteristic Dopff & Irion are known for that makes them unique to Alsace? Frédéric Raynaud: René Dopff [co-founder of the winery] specifically broke away from old winemaking techniques and focused on terroir rather than grape varietal. Today, the epitome of that focus on terroir are the two Grand Cru wines the Dopff & Irion produces; Schoenenbourg Riesling, with its steep south/ southeast facing slopes, makes it one of the most unique expressions of Riesling found anywhere in the world, and Vorbourg Pinot Gris, with its dry chalky-sandstone, produces strong wines with finesse. 12 BIN 2017

BIN: What is a common misconception about Alsatian wine when it comes to American wine consumers and how does Dopff & Irion try to correct those notions? FR: A common misconception is that Alsatian varietals are sweet, but in reality, Alsace—and Dopff & Irion especially— make wines with finesse and balance, most of them dry. This is particularly true of the region’s fine Rieslings—a varietal often thought of to be sweet. In fact, the 2013 Grand Cru Schoenenbourg Riesling captured the title of Best Riesling in the World at the 2016 IWSC in London. John Caruso: In addition, with the US consumer preoccupied by Prosecco, Cremant d ’Alsace is quietly becoming a favorite among sommeliers for its elegant taste profile and terrific price quality ratio. Dopff & Irion produces three Crémants that are sold in the U.S.: a Blanc de Blancs Brut, a Brut Rosé, and Elegance Cuvee Prestige, a Brut wine aged for at least 2 years. BIN: What is a style of Alsatian wine that you think deserves more attention in the American marketplace and on wine menus? JC: I would say the style of wine from anywhere, not just Alsatian wines, that deserves more attention in the marketplace are wines that show a true sense of place and terroir. The wines from Dopff & Irion are wines that could not be made anywhere else in the world, because they show the true terroir of their origin. The consumer should be able to taste, smell, and feel the place from where a wine is made in every sip, that’s when a wine has soul and not just flavor.


90 POINTS

WINE ENTHUSIAST Drink responsibly


Remembering Donald Louis Carano October 17, 1931 - October 3, 2017

It is with profound sadness that we report on the death of Don Carano, co-founder of FerrariCarano wines, among other businesses, who passed away in October. Here we present some words from his colleagues at the winery, as well as from some of those close to him, in his honor: A SPECIAL PLACE IN OUR HEARTS Donald Louis Carano, founder of Ferrari-Carano Vineyards and Winery, Eldorado Resorts Inc., and McDonald, Carano & Wilson, LLC law firm, passed away peacefully on October 3, 2017, surrounded by his family at his home in Reno, Nevada. He was 85. A pioneer in the gaming, law and wine industries, Mr. Carano was also an entrepreneur, hotelier, restaurateur, husband and father. Mr. Carano is celebrated as a family-oriented, 14 BIN 2017

compassionate leader in his businesses and communities, which included both Reno, Nevada, and his wine country home in Geyserville, Alexander Valley, California. Ever passionate about Sonoma County, Mr. Carano said, “This is a very special way to live.” A second-generation Italian-American, Don Carano was born in Reno, Nevada, on October 17, 1931. He completed an undergraduate degree at the University of San Francisco, followed by two years as an officer in the United States Army. Returning to USF, Mr. Carano attended law school, graduated with honors and began his law practice in Reno and eventually founded Eldorado Hotel and Casino in 1973. In 1976, Mr. Carano hired Rhonda Bevilacqua to work at the Eldorado. She soon became his wife and lifelong partner in love and in business.With the Eldorado’s emphasis on fine dining, Mr. Carano and his wife Rhonda fell in love with Sonoma County on visits to source fine California wines for their restaurants.

After taking classes in winemaking and making small lots of their own wines from their home ranch in Alexander Valley, the Caranos purchased additional land in Sonoma County and founded FerrariCarano Vineyards and Winery in 1981. Today, Ferrari-Carano is a household name among wine lovers throughout the U.S. Mr. Carano explained, “After we bought the initial parcel, the bug of wine bit us, so we constantly over the years acquired different properties.” Throughout the brand’s growth, when at the winery, Mr. Carano made his home at the original Home Ranch in Alexander Valley as well as his home in Reno, Nevada. In 2000, the Caranos acquired the boutique hotel Vintners Inn and the legendary John Ash & Co. Restaurant. In 2008, they acquired Lazy Creek Vineyards, a winery known for their pinot noirs in Anderson Valley. Whilst Ferrari-Carano Vineyards and Winery grew, so too did the Caranos’ casino properties. In 1992, Mr. Carano entered a joint venture with Circus


Don and Rhonda Carano

Circus Enterprises and Mandalay Resorts/ MGM, to create the Silver Legacy Resort Casino. Today, Mr. Carano leaves behind a thriving legacy, with 19 properties in 10 states. The Eldorado Resorts family employs over 14,000 team members. Mr. Carano’s business ventures have always been anchored by his belief in teamwork and family values. Integrity and an eye toward posterity have guided him in growing sustainable brands people love. His community contributions have been recognized with many honors, including “Knight in the Order of Merit of the Italian Republic” by the Consul General of Italy and Hospitality Rating Bureau’s Lifetime Achievement Award. In 2017, University of Nevada Reno recognized Mr. Carano as a Distinguished Nevadan. Mr. Carano was known as a pillar and longtime supporter of philanthropic endeavors throughout his life. Mr. Carano is survived by his wife

Rhonda, five children, 11 grandchildren and six great grandchildren.

REMEMBRANCES From Jack Brennan, Executive V.P., SGWS California: “Don Carano was the ultimate gentleman and a true man’s man. Doing business with him was always a true pleasure, but spending personal time with him was even more precious knowing he was your friend. Don always knew how to make someone feel at ease, warm and welcomed. When you were with him, you just knew you were in the presence of someone very special. I will treasure the time spent with Don and his wife Rhonda and value the friendship we had. He will be greatly missed.” From Beverage Industry News Publisher David Page: “So sad to hear of the passing of Don Carano, one of the true icons in the Wine Industry. One of the smartest, nicest, and ‘down to earth’ people I have

met over the years. Don & Rhonda were truly a Renaissance couple from California to Reno.” And finally Carano’s long-time local California friend and colleague, Jerry Eddinger of Eddinger Enterprises, Inc.: “Don Carano was one of the most honorable men I’ve ever known. I met him in 1975 and have had the opportunity to work with him here in California on his many wine and hospitality enterprises since the late 1980s. Don had an incredible fondness for the land – not just for vineyards but for balancing the grapes with the rest of nature.” Don, with the help of his wife Rhonda, have made a great footprint in Sonoma and Mendocino Counties. His legacy here in California is equal to his legacy in Nevada. I’ve always felt honored to call him my friend all of these years.” RIP Don Carano.


16 BIN 2017


THIS HOLIDAY, BIGGER IS BETTER. Introducing the limited-edition one-liter bottle of Patrón Silver, filled with the same ultra-premium tequila found in our traditional bottle, only 33% more. Featuring a vibrant design depicting the meticulous process required to handcraft our tequila, it’s the perfect holiday gift to drive sales this season.

THE LIMITED-EDITION ONE-LITER HOLIDAY PATRÓN SILVER BOTTLE.

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.


RUMCHATA COMFORTS IN COOL WEATHER COCKTAILS By Amanda Schuster

These days, it seems the very second the white shoes are packed up after Labor Day, out comes the pumpkin spice everything (pumpkin spiced pumpkin seeds, anyone?)! Why do they love it so much? Pumpkin is delicious, but it’s the “spice” that instills a comforting association of warm pies fresh from the oven, chewycrunchy freshly-baked cookies, creamy hot cocoa and warm cider. These are the same spice flavors found in RumChata

cream liqueur, which is based on horchata - a sweet, milky concoction with sweet spices that has been a popular comfort drink in Spanish and Latin American cultures for centuries. This all-in-one adult version kicks things up with a hint of rum mixed with fresh cream, vanilla, cinnamon and other secret spices. It’s delicious served chilled fresh from the bottle or simply poured over ice. However, this time of year, as the temperatures drop

and the volume on the carols is turned up, RumChata finds its way into a variety of cool weather seasonal cocktails.

JACK-O-CHATA

RUMCHATA PUMPKIN PIE MARTINI

RUMCHATA PUMPKIN BOMB

2 parts RumChata 1 part Jack Daniel’s Tennessee Honey 2 parts Butterscotch Schnapps Add the Jack Daniels Honey and Schnapps to an Old Fashioned glass with ice and stir. Top with RumChata and stir again to combine.

2 parts RumChata 1 part Vanilla Vodka 3 tbsp Pumpkin Pie Filling (or 1 part Pumpkin Syrup) Cinnamon Add all ingredients to a mixing glass with ice. Shake until well-chilled. Strain into a rocks glass filled with fresh ice. Garnish with grated nutmeg (optional).

18 BIN 2017

Here are some favorites spice up your autumn and cozy up to in the winter months. Yes, including recipes with pumpkin!

1 1/2 oz RumChata 8 oz Pumpkin Beer (chilled) Fill a beer glass with pumpkin beer. Top with Rum Chata. Garnish with grated cinnamon (optional).


RUMCHATA EGG NOG LATTE

RUMCHATA GINGERBREAD MARTINI

2 parts RumChata 2 parts Low Fat Egg Nog 2 parts Steaming Espresso Garnish: Freshly Grated Nutmeg

2 parts RumChata 1 part Gingerbread Syrup (or Gingerbread Liqueur) 1 part Vanilla Vodka Garnish: Gingerbread Cookie

Heat all ingredients over a stove until warm but not boiling. Pour into mug. Garnish with nutmeg. (Optional: prepare this in large format to serve in a punch bowl.)

Shake all ingredients except garnish with ice until well chilled. Strain into a chilled Martini glass. Garnish with cookie pieces broken over the top or with the cookie on the side.

TENNESSEE TUX

RUMCHATA BACKWOODS PUMPKIN

1/4 part Dark Creme de Cocoa 2 parts RumChata 1 part Jack Daniel’s Tennessee Honey

2 parts RumChata 1 part Pumpkin Liqueur 1 part Maple Whiskey

Pour ingredients into a rocks/Old Fashioned glass filled with ice. Stir.

Stir all ingredients in an Old Fashioned glass with ice.

CHATA HOT CHOCOLATE 2 ounces RumChata Hot Chocolate Prepare hot chocolate. Top with RumChata. Garnish with grated nutmeg or cinnamon (optional).


RUMCHATA FOUNDATION GIVES BACK By Amanda Schuster Since it hit liquor shelves in 2009, RumChata has been an instant success and the brand has been showing its appreciation by giving back through its charitable organization, the RumChata Foundation. Spread across a variety of organizations, the RumChata Foundation supports veterans and other causes, and also fosters creative, entrepreneurial minds in fashion and the culinary arts. So far, 2017 has been a very successful year for the Foundation’s endeavors.

from the RumChata Freedom Bottle will allow us to expand our retreat programs held at our soon to be built Fayetteville, North Carolina facility.” said Terence D. Jung, executive director of the Lone Survivor Foundation. The limited edition bottles for the Freedom Bottle program display

One of the key recipients of the RumChata Foundation is the Lone Survivor Foundation, for which RumChata has created an annual limited edition Freedom Bottle and a dedicated consumer outreach program that was back for its fourth year in 2017. The Lone Survivor Foundation was founded by Marcus Luttrell, author of the 2007 Number One New York Times best-selling book, Lone Survivor, in which he details his struggles to survive and endure the loss of fellow soldiers during Operation Redwing in the Afghan War. Lone Survivor Foundation (LSF) is a not-for-profit organization that assists wounded and traumatized service members and their families through health, wellness and therapeutic support in various capacities. In the summer of 2017, The RumChata Freedom Bottle program (a limited edition bottle with a red, white and blue logo design available from Memorial Day to the Fourth of July) was back to raise funds for the Lone Survivor Foundation. Since 2014 more than $625,000 has been raised by the RumChata Foundation through this program to support LSF. Donations from the RumChata Freedom Bottle have directly benefitted important and effective veteran retreats held at the LSF Crystal Beach Retreat Facility in Bolivar, Texas. The successful fundraising efforts made possible through the RumChata Freedom Bottle Program has opened the door for LSF to start planning a second retreat facility in North Carolina. “We are excited to announce that donations 20 BIN 2017

the sales of the commemorative bottle, consumers were able to directly text a $5.00 donation via a dedicated number from their mobile devices. “Support amongst our retail and distributor partners for this program grows every year,” said Tom Maas, RumChata founder and master blender. “I appreciate seeing so many displays up around the country featuring the Freedom Bottle and sharing in our foundation’s commitment to our mission to support the Lone Survivor Foundation.” In addition to its successful work with LSF, The RumChata Foundation has awarded School of Art Institute Chicago Master of Design graduate student Nick Mahshie with a $20,000 fellowship from The RumChata Foundation during the school's annual fashion exhibition. SAIC Fashion Design faculty members Nick Cave and Liat Smestad presented Mahshie with the award, which is the second annual post-graduate fellowship presented by the department. The RumChata Foundation created the award to celebrate the achievements of and give a boost to individuals who have exhibited the very passions and determination needed to make unique, creative visions a workable reality.

a red, white and blue logo and were made available from Memorial Day in May to Independence Day in July to benefit and support LSF. Each year’s donation helps service members, veterans and their families attend the LSF educational and therapeutic retreat program, which focuses on coping with the struggles of what the foundation aptly describes as “the invisible wounds of war.” Along with the support through

Other endeavors of the The RumChata Foundation were in full effect in 2017, including in the culinary world. They once again partnered with the Illinois Restaurant Association Education Foundation to award $15,000 in scholarships to college upperclassmen studying the culinary arts. As with the other educational awards, the recipients exemplify the RumChata Foundation's mission of celebrating the a creative drive that can bring extraordinary visions to life and RumChata is proud to be able to help make these dreams come true.


RumChataÂŽ, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly.


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wine buzz

IMAGERY ESTATE WINERY GOES COAST TO COAST What thrived as a family project devoted to esoteric estate wines since the 1980s is taking a big step. Jamie Benziger and her father, Imagery founder Joe Benziger, are releasing four California-AVA Imagery wines, line-priced at $19.99, with each representing some very progressive blending. The 2016 Sauvignon Blanc has 20% Muscat; the Chardonnay has 5% Chenin Blanc; the Pinot Noir has 10% Petit Verdot; and the Cabernet Sauvignon has 15% Petite Sirah. imagerywinery.com

NOW EVERYONE CAN PRACTICE ‘SAFE WINE PRESERVATION’ The brainchild of a Texas entrepreneur and his stand-up comedian mom, the Wine Condom has real functionality. Think of it as an improvement on the Saran Wrap and rubber bands model of wine preservation; the food-safe rubber sleeve forms a liquid-tight, airtight seal, even when storing a bottle on its side. A box of six in individual gold pouches runs $10 SRP; each may be used more than once and fits regular and, well, magnum-size bottles. winecondoms.com

SPARKLING PACKAGING’S TIME TO SHINE? Of all the packaging variations coming and going in wine over recent decades, from flange-tops and screwcaps to boxes and pouches... relatively few have involved bubbles. A handful of cans; minis; minis with straws... but not a whole lot, thanks in large part to the wire-capped, pressure-sealed 750ml being the industry standard. Plus, Champagne held strong to their old-guard look. But that is changing. Full-color, top-to-bottom skin-like wraps have been used increasingly by the likes of Korbel, Paul Chenau and Gérard Bertrand. Here are some more innovative variations of late: From France With enough glitter for Vegas and a texture that could double as an exfoliant, the “Bedazzled” Le Grand Courtage really stands out, in both Blanc de Blancs and Rosé. Literally translated as “the great courtship,” Le Grand Courtage “original” is available in 40 states in 750ml (SRP $19.99) and 187ml; the Bedazzled versions (SRP $60) are in FL, GA, MA, NJ, NY and TX.

From Oregon A to Z Wineworks, a brand celebrating 15 years, went back to basics with Bubbles. It’s pink (never hurts these days), bottled under crown cap, and at $18 priced less than A to Z's trusted Pinot Noir.

22 BIN 2017

From California Sterling Vineyards has taken advantage of skin-wrap technology to express its identity with luster; in an all-Chardonnay Blanc de Blancs and Rosé, both using Napa Valley fruit (SRP $28).

From Italy Zonin Prosecco Cuvée 1821 recalls the Zonin family roots. But, in the market since 2006, it was due for an update. The label is now larger, its clean-cut bar of teal offset against dark glass giving a contemporary feel. SRP $12.

From Spain The shimmering Cava Pata Negra, apropos its Catalonian origin, was inspired by the gate of Antoni Gaudi’s Casa Mila in Barcelona. Available in Brut Reserva, Brut Rosé and Organic Brut expressions; SRP $14.99.


9 GENERATIONS OF DISCOVERY

• • • Stretchingfromonesideofthecountrytotheother,theriverofkings hasbeenthehomelandofourfamilyforninegenerations.Overthe years,ourquestledusalongbothbanksoftheriver,reachingoutto localwinegrowersandterroirs. We invite you to discover the gems we found on our journey and share our passion for one of France’s finest wine regions.

©2017 IMPORTED BY ESPRIT DU VIN, BOCA RATON, FL

EDVWINES.COM


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trend spotting

cRYsTAL bALL 2018

Augmented Reality, aka AR, is the newest tool being tapped by deep-pocketed marketers; at left, a gallery exhibit in Manhattan for The Macallan. Notorious Pink turned into major eye candy and refreshment for guests at Style Fashion Week in Los Angeles this fall.

A PEEK AHEAd AT soME LIqUId dEvELoPMENTs To KEEP oN YoUR RAdAR By w. r. tish

W

ell, that was…an interesting year. Now it’s time for all self-propelled pundits to prognosticate forward. Here are some of the wine and spirits developments we foresee making some more noise in 2018.

n PINK IN PERPETUITY Rosé is bigger than wine—and why not? Tastewise, this naturally restrained, dry and fruity wine routinely pleases. Plus, visually, no other wine compares. That matters in the Age of Instagram. Expect more brands to go broad in promoting pink, as when Notorious Pink—a 100% Grenache Vin de France—partnered with Style Fashion Week Los Angeles. While 2017 was a big year for wineries to give birth to new rosés, both as line extensions and brand-new labels, look for those pink wines to draw even more promotional attention from brands; Santa Margherita’s recent retooling of their sparkling rosé is a perfect example.

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And look for the power to keep spreading into spirits—à la tasty pink gins by The Bitter Truth, Rogue Spirits and Gin Lane 1751—and into cocktails.

n THRILL MARKETING Experiential marketing, by its nature, pushes limits. The Digital Age has compelled and enabled brands to court users and influencers in novel ways. To wit: Cazadores Tequila didn’t sponsor an-

other (yawn) mixology competition— they staged boxing matches! The brand invited and trained bartenders, men and

women alike, in LA, Houston, Chicago and New York, to box. Yep, real fight nights and all—tempered by a happy bonding trip to Mexico. Absolut Vodka has teamed up with singer Rita Ora on The Open Mic Project, soliciting “real stories of acceptance from fearless fans, friends and followers” through December 1st, 2017. Rita Ora will then use those stories to inspire a new song to be released during the 60th Grammy Awards in 2018. Crown Royal, in partnership with travel website Black Tomato, created a video series that celebrates Canada’s 150th anniversary. The partnership showcases a new, bookable trans-Canada itinerary of westward journey from Manitoba (home of the Crown Royal distillery) to Vancouver, retracing the steps that King George VI and Queen Elizabeth took on their famous 1939 tour across the continent by rail.

Beginning in 2018, America’s greatest horse race will be referred to as “the Kentucky Derby presented by Woodford Reserve.” Brown-Forman recently ex-


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T

trend spotting

panded their partnership with Churchill Downs, and will bring in brands beyond Woodford Reserve, including Old Forester returning as the “official mint julep” and a sponsor of “Thurby” (Thursday of Derby week). Bottom line: as brands get more aggressive and creative in their promotions, smart retailers can reinforce the messaging with special offers, displays and POS materials.

Crown Royal teamed with a Canadian travel firm to create both a video series and travel itinerary to capture Millennials’ attention.

Double Cask 12 Years Old; and by Treasury Wine Estates with an app that brought their labels of the Australian 19 Crimes wines to life.

n sMALL scREEN GETs bIG Video content is so far beyond TV that nowadays when brands create ads, they usually head straight to YouTube. And because video itself is hardly novel, the use of celebrities—often doing a series of short spots—is on the rise. Smirnoff tapped Ted Danson for a series of humorous video spots explaining the vodka brand’s U.S. heritage, quality and price point. Campari, Italy’s bittersweet red aperitif, in 2017 abandoned their longrunning celebrity high-fashion calendar promotion in favor of film. The switch to video worked apparently as another film is set for 2018: The Legend of the Red Hand, starring Zoe Saldana. Jacob’s Creek added serious starpower to the latest campaign for Double Barrel wine with the release of “Two Barrels, One Soul” narrated by Thor actor Chris Hemsworth.

On the flip side, for anyone wondering what the Digital Age has done for brick-and-mortar shops lately, technology is enabling merchants to manage their businesses more thoroughly, easily and even remotely. EncorePOS, a custom browser-based Management Dashboard specifically for popular LiquorPOS systems, allows managers to use their devices to access their complete store network. Current day’s sales, exceptions at the register, inventory counts, even days-onhand forecasting can be done from your phone or tablet.

n TEcHNIcALLY AdvANcEd

n cLUbbERING TIME?

Technology is not slowing down. In fact, there are more ways than ever to ride it. Apps, once the shiny new gewgaws of the Smartphone Era, are now routine. Augmented Reality (AR) is part of nextgen marketing, as practiced recently by Patrón with an AR tour of their Jalisco distillery; by The Macallan’s AR art exhibit titled Gallery 12, showcasing the brand’s Sherry Oak 12 Years Old and

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As if independent retailers did not have enough competition, what with big box stores, chains and wineries that ship direct, they find themselves dealing increasingly with online marketing ventures. Besides traditional wine-of-the-month clubs, which typically are aligned with publications, we are seeing a spike in Web-based

MULEs GoNE MAd (IN A Good WAY) The Moscow Mule has become a venerable household cocktail. Its ubiquity has come organically, driven by a strong identity (ginger beer, copper mug) and sheer simplicity. Spirits besides vodka have horned in; so have creative variations. The Mediterranean Mule (3 oz. Figenza Fig Vodka, 1 oz. fresh lime juice, ginger beer) is an example that has enjoyed real staying power on cocktail menus.

businesses (e.g., Vinebox, Bright Cellars, Vincompass to name a few) that promise to customize wine selections based on individual tastes. Kind of like what good retailers do every day—with immediate gratification for their customers. n


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back brut to

the most rewarding type of champagne is also the most reliable & plentiful By ed mccarthy

I

t has been a year now since Prosecco passed Champagne in sales volume in the U.S. Price is the biggest factor: the average Prosecco costs about $12 to $18; Non-Vintage Brut Champagnes sell for about three times as much.

But Champagne sales are not suffering. Au contraire, Champagne sales have increased gradually almost every year for 20 years—in the U.S. and internationally. The 2016 estimate is about 318 million bottles of Champagne sold, up from 312 million bottles in 2015 and 307 million bottles in 2014, despite the competition from Prosecco. Several interpretations of these sales figures are possible, but none hold that Champagne drinkers have switched to Prosecco. Rather, Prosecco growth has come from new bubbly drinkers, and/or at the expense of other inexpensive sparkling wines. 28 BIN 2017


France consumes the most Champagne; the region’s biggest export market is now the U.S., which recently passed the UK.

Another path of logic is that sales growth could indicate an increased interest in sparkling wines in general. By general acclaim, Champagne is the best sparkling wine in the world; it just has so much more complexity of flavors, especially when it has been aged. Most Champagne is made from a blend of three grape varieties: Pinot Noir, Chardonnay and Pinot Meunier. Champagne also has a signature of firm acidity, which counters its yeasty/toasty character and provides a flavor impression that, frankly, leaves other bubblies behind. Non-Vintage Bruts are by far the largest kind of Champagnes produced; they are also the most reliable in terms of quality and consistency. Historically, Champagne’s cool climate does not yield enough ripe grapes every year to allow a Vintage Champagne to be produced regularly (although global warming is helping out more lately). Champagne has survived economically by blending wines from several older vintages into each year’s base vintage. Voilá! Non-Vintage (or a more apt term, “multi-vintage”) Champagne by necessity is the dominant type produced; at least 85% of Champagne produced each year is so-called Non-Vintage Champagne. The consumer’s advantage is that NV Brut Champagnes are relatively affordable, running about $30-$35 up to about $50 to $55 per bottle for most. Vintage

Champagnes retail at $55 to $80, and Prestige Cuvées generally start well over $100, and sometimes top $200 per bottle. One of the surprising facts about NV Brut Champagne is that even the largest producers make very fine NV Bruts. Moët & Chandon—the world’s largest Champagne house (2nd largest in sales in the U.S.) with up to 31 million bottles produced each year (including an estimated 5 million bottles of Dom Pérignon)—under the direction of Moët’s superb winemaker, Benoît Gouez—produces a very good NV Brut that seemingly improves each year. Also, Veuve Clicquot, the largest-selling brand in the U.S. (2nd largest in the world), has another great winemaker currently at the helm, Dominique Demarville. All the big names in fact do quite well with their NV Bruts: Piper-Heidsieck and Taittinger come to mind, along with G.H. Mumm, Lanson, Laurent-Perrier and Perrier-Jouët. Most Champagnes exported, in fact 72%, are produced by the established Champagne houses. The other 28% is made by growers or co-operatives. Nicolas Feuillate, the third-largest Champagne brand in the U.S. and in the world, is made by a co-operative and is usually the least expensive Champagne you will find in stores. Here are several more NV Brut Champagnes (in no particular order) that are not quite so well-known as the large producers above, but all are excellent:

Champagne is based on one white grape— Chardonnay—and two red grapes. Ruinart is one of the few to make a non-vintage blanc de blancs using only Chardonnay. Unlike regions where the top producers are also the primary vineyard owners, in Champagne 15,000 growers own roughly 90% of the vineyards.

Henriot Brut Souverain Henriot’s NV Souverain, a blend of 50% Chardonny and nearly 50% Pinot Noir, with a touch of Pinot Meunier, sources its Chardonnay from the region’s superb Côte des Blancs vineyards—arguably the best Chardonnay grapes in the world. Its Pinot Noir grapes come from the renowned Montagne de Reims. Low dosage, 7gms per/liter. It’s a lively, light-tomedium bodied Champagne; Chardonnay dominates the taste. Great value at $40-$44 retail.

CHarleS HeidSieCk Brut réServe Perhaps the most underrated Champagne house in the world. The Brut Réserve has 40% older reserve wines in its blend (a very high percentage, accounting for its deep gold color). Up to eight reserve vintages are used, from 120 different vineyards. It has a rich, biscuity flavor, with a mediumto full bodied structure; made from 75% Pinot Noir/Pinot Meunier, with 25% Chardonnay. Retails for $50-$58.

louiS roederer Brut Premier One of the very best achievements of the highly successful house Champagne Louis Roederer has been the remarkable improvement of its NV Brut Premier, of aver-


back to brut

age quality 20 years ago but now one of Champagne’s best NV Bruts. Most of the credit goes to Roederer’s talented winemaker, Jean-Baptiste LeCaillon, who vowed to make the Brut Reserve the house’s signature wine. The Brut Premier is fresh, dryer than before, but firm, one of Champagne’s more powerful NV Bruts. It retails in the $40 to $49 range.

from half Grand Cru and half Premier Cru grapes. Grande Réserve is full-bodied and complex in flavor, and ages very well, even in half-bottles. Powerful, rich and biscuity. Retails for $58.

JaCqueSSon Cuvée 739 nv extra Brut Jacquesson might be the best Champagne most people have never heard of. It is a small, traditional house known for its fairly light-bodied, very dry, elegant, complex Champagnes. Jacquesson rejects the idea of making a so-called “house style” every year. The owners, the Chiquet brothers, maintain that each year’s NV Brut is different because

GoSSet Grande réServe nv Brut Gosset makes two NV Bruts. Its standard Brut Excellence is average. Gosset’s premium NV, its Grande Réserve, is special indeed. It is made

Pinot Meunier grapes ready to harvest. According to enophile and scientist Bill Lembeck, there are 49 million bubbles in an average bottle of Champagne. The sheer number matters less than the quality of the bubbles, which are typically smaller an longer-lasting than in other types of sparkling wine.

different blends of wines are used every year. They number each year’s bubbly differently: the #739 is still available (based on the 2011 vintage); it will be followed by the 740. The brothers own 60% of the vineyards they use, including many in the Grand Cru Chardonnay village of Avize. The #739 retails for $60; a bit expensive for a NV, but worth it, in my opinion.

ruinart BlanC de BlanCS nv Brut % CHANGE VOLUMES

CAGR VOLUME

CAGR VOLUME

2015 to 2016

2012 to 2016

2017 to 2021

Total Sparkling Wine

6%

6%

7%

Prosecco

21%

27%

20%

cava

5%

5%

6%

champagne

7%

5%

3%

U.S. BUBBLY GROWTH

IWSR, the global data and analysis firm for the beverage alcohol industry, based on recent sales trends, is fairly bullish on bubbly overall. They expect compound annual growth rate (CAGR) for Champagne to be positive over the coming five years, although growing at a slower rate than Cava and Prosecco.

Source: IWSR U.S. Beverage Alcohol Review

I hesitated to name Ruinart, because its Dom Ruinart, a luxury Champagne, is priced accordingly. But its NV Blanc de Blancs is so rich in flavor, so good, that it deserves to be priced like a Vintage Champagne. It is a cut above most NV Bruts, with its mainly Premier Cru grapes adding extra richness, hinting of white peach and lemon. This Champagne is 100% Chardonnay at its best, retailing for about $70. n


WHY ON THE ROCKS COCKTAILS ARE NEAT By Amanda Schuster After a long journey, sometimes there’s nothing better than finding a good bar, resting world-weary feet and settling down to relax with a well made cocktail. Unfortunately, that’s not always an option. In some situations, finding a decent cocktail - one made with real ingredients mixed together in the correct measurements- is akin to searching for the Holy Grail. It shouldn’t be. That’s where a ready-to-serve cocktail would be the best option. What if that bottled cocktail is as good as one from a high end cocktail bar? On The Rocks Cocktails’ founding team and Chief Mixologist Rocco Milano set out to bring the upscale cocktail experience to globetrotters thirsty for better drink options at hotels, in flight or on the go. The drinks are also a perfect option for hosts who want to serve high quality cocktails for private entertaining without the fuss of mixing drinks from a multitude of ingredients and steps. One of the many reasons some consumers have shied away from mixing cocktails at home is the shopping list itself - why purchase 32 BIN 2017

so many individual ingredients just to make a single drink? OTR sets itself apart in the Ready-to-Drink category as an exceptional alternative to sourcing a multitude of pricey spirits and/or hard-tofind ingredients. For at home entertaining, especially at a housewarming type gathering, “...It makes it so much easier on the host,” says Milano.

Rocco Milano, Chief Mixologist

“We strove for authenticity in underserved areas,” he explains. “These drinks have the capacity to be a true culinary experience in a glass.” The problem is that for the most part, bottled alcoholic beverages are a disconnect between the consumer and an experienced drink maker - made

by someone who often doesn’t have experience with hospitality or understand the modern cocktail scene. They simply don’t come close to drinking the real thing. It was important that OTR deliver an authentic cocktail product. “When you have a drink made by a guy in a lab coat, it’s never the same as having one made by a real bartender. That’s what we set out to do.” It’s taken off. Literally. When the drinks debuted on Hawaiian Air in their first year, the airline won SVC award for the Best In-Flight Beverage Program. OTR is available in a range of drinks to satisfy most classic cocktail preferences - as a Cosmopolitan, Jalapeño Pineapple Margarita Bourbon Old Fashioned, Aviation, Honeyed Herbs and Mai Tai. Look for them off-premise in 14 states and served in the bars of some of the finest hotels, including Ritz-Carlton, Marriott, Omni and Standard.


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new products

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1. BOGART’S WHISKEY

2. CEDAR + SALMON WINES

3. BASIL HAYDEN’S DARK RYE

Humphrey Bogart enjoyed a good cocktail, and once declared, “I defend my American right to take a drink when I feel like it.” Now, Bogart Spirits—a partnership between the Humphrey Bogart Estate and ROK Drinks that already produces a gin, rum and vodka—has added Bogart’s Whiskey (Irish at that) to complete the line-up. As with the other spirits, the new bottle features Bogey’s image, a quote and his signature. 80 proof.

3 Badge Beverage Corporation has introduced Cedar + Salmon, a new line of Pacific Northwest wines to honor the spirit of the region. Named for two of the region’s distinctive features, the inaugural Cedar + Salmon Pinot Gris and Pinot Noir from Oregon will be followed by Cabernet Sauvignon from Washington. The 2016 Pinot Gris and 2016 Pinot Noir both are 100% Willamette Valley fruit from top growers, processed in small lots.

Aiming to reinforce their status as the fastestgrowing super-premium bourbon, Basil Hayden’s has released Dark Rye, the first permanent addition to the Beam Suntory brand’s portfolio. Uniting spicy Kentucky straight rye whiskey and soft, rounded Canadian rye with a splash of California port, Basil Hayden’s Dark Rye offers harmonious, layered sipping. The touch of port imbues this unusual blend with a deep ruby color as well as a dash of sweetness. 80 proof.

SRP: $35 rokstars.com

4. BLASS WINES Wolf Blass, one of the most celebrated names in Australian winemaking, has a new collection of wines to the U.S. called simply Blass. The Chardonnay, Cabernet Sauvignon and Reserve Red Blend express the bold-flavored and eminently drinkable style Wolf Blass helped pioneer after emigrating from Germany to Australia’s Barossa Valley. With stylish, minimalistic packaging, the line-priced Blass Wines jump right into in a resurgent $15+ Australian wine category in the U.S.

SRP: $15 blasswine.com | tweglobal.com

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SRP: $19 Pinot Gris | $25 Pinot Noir 3badge.com

SRP: $39.99 basilhaydens.com

5. EL TESORO 80TH ANNIVERSARY TEQUILA

6. BIG GUY CALIFORNIA RED BLEND

To celebrate their eight decades, the La Alteña distillery has created El Tesoro 80th Anniversary Limited Edition. Aged eight years and with only eight casks in existence, this commemorative spirit balances the edition’s agave-forward flavor and the oaky, woody notes imparted by the extensive aging. Traditionally El Tesoro is distilled to 80 proof; to account for the aging, this liquid was distilled to 85, then bottled at 83 due to evaporation. It joins El Tesoro’s Blanco, Reposado, Añejo and Paradiso Extra Añejo.

Has winemaking gone to the dogs? Not exactly. Named for the winery’s Soft-Coated Wheaten Terrier, whom everyone calls “Big Guy,” this friendly red pairs beautifully with spare ribs, pork tenderloins, burgers, rib eyes…you get the idea. Cabernet Sauvignon from Lodi lays the foundation; Syrah from the Sierra Foothills and Central Coast adds juicy fruit. Along with lots of ripe red fruit aromas and flavors, the tannin and acidity will allow the wine to develop gracefully. Marketed by Bronco Wine Co.

SRP: $199.99 eltesorotequila.com

SRP: $18.99 broncowine.com


ULTRA PREMIUM TEQUILA vikeratequila.com 714-720-9746

TEQUILA FOR A CAUSE VIKERA OFFERS A FRESH TAKE ON PREMIUM TEQUILA MADE BY LADY VIKINGS We are proud to introduce Vikera, an extraordinarily smooth tequila crafted from an all women-run distillery using a unique oxygenation process and longer barrel aging. Proceeds from every bottle sold will go back to the inspiring women of Valle de Guadalupe, Mexico.

vikeratequila.com 714-720-9746


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FIGENZA.COM PLEASE DRINK RESPONSIBLY. ©2016 Figenza. 31% alc./vol. Imported by Carriage House Imports Ltd., Springfield, NJ.


NEW FRAPPACHATA ICED COFFEE IS IN HOT DEMAND By Michael Jeffrey

A mere 60 days after FrappaChata entered the marketplace, it “...already became necessary to retrofit current production bottling lines to meet demand.” FrappaChata is the only premium readyto-drink alcoholic iced coffee on the market made with RumChata, poised to meet a whole new consumer demand. It is made from a custom blend of Arabica and Robusta coffee beans blended with RumChata spiced rum and cream liqueur, which in its own right is an undeniable success story with legions of fans. Upon its release, FrappaChata received distribution in 46 markets and found shelf space in major retailers such as Walmart, Meijer and Kroger in select markets. Bottled, ready-to-drink coffee has become one of the biggest trends in the beverage industry, with iced coffee being the preferred serve as a year-round choice with coffee drinkers, not just in the warm summer months. In a fast-paced world, consumers want their coffee cold and quick, but also delicious. Creating an adult version of iced coffee with the creamy, comforting taste of RumChata 38 BIN 2017

was pretty much a no-brainer. Says RumChata founder and master blender Tom Maas, “Buyers around the country agreed with us. One sip and you know you are drinking the best tasting iced coffee you have ever had.” One of FrappaChata’s biggest selling points, besides the convenience of a silky taste combined with smooth-drinking java, is that the product is easy to stock both on and off premise because it is shelf stable, requiring no refrigeration for storage. It is also conveniently available in a number of sizes - 1.75L bottles for larger format needs at a suggested retail price of $19.99 and 100 mL bottles for $1.99. An increasing number of consumers leads an on-the-go lifestyle, constantly searching for quality ready-to-serve products as time-saving options. FrappaChata fits perfectly into a niche for those who crave premium iced coffee, but also appreciate a good drink. While it is delicious served fresh from a chilled bottle or poured into a glass on the rocks, there is a certain fan appreciation for a beverage

that effortlessly mixes into cocktails with spirits like brandy, whiskey, other liqueurs and vodka. “Now it’s the consumers’ turn to experience FrappaChata, and they’re hooked as well,” says Maas. “We blew past our initial sales projections for the brand, and that was before most of our TV and outdoor advertising hit local markets.” As of press time, more than one million bottles have been reported as shipped, representing almost $7 million in retail sales. Fifty-eight percent of distributors reordered in the first 60 days with 13 states already having reordered two or more times. Says Maas, “We’re putting in plenty of overtime at the plant to keep up with FrappaChata demand, while also fulfilling RumChata holiday orders. We are working hard at getting distributors to put their end-of-year RumChata orders in so we can avoid any allocation situations. It is a good problem to have."


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STIR IT UP

Fermented, Not Distilled: Why We Need Wine-Based Spirits Fermented Spirits is a line of wine-based products from San Gabriel Beverage Group that finally makes it possible to drink authentic cocktails at establishments with only a beer and wine license. With products such as La Quiere Agave Wine, RJ Boone Fermented Whiskey and English Crown fermented gin, they are a quality low ABV alternative to some of the most popular spirits, making it possible to mix up favorite cocktails such as Margaritas, Gin and Tonics, Martinis, Old Fashioneds and Whiskey Sours, among many others, without the heavy buzz. According to Nick Capriccio of SGBG, products like these have been around for many years. However, what inspired this particular product line was the observation that businesses such as restaurants which carry only beer and wine licenses needed something in their offering to help them compete with the full spirit bars in their respective neighborhoods - something that specifically catered to customer demand for something traditional wine and beerbased cocktails are unable to deliver. There is an increasing niche for winebased beverages in the marketplace not only as a low ABV alternative to higher proof spirits, but also because full liquor licenses don’t come cheap in many states, which has been a constant struggle for many businesses. Explains Capriccio, “In states where there is a large disparity between the cost of a liquor license and the cost of a beer and wine license, these products are crucial to help provide an alternative for restaurateurs that want to be able to sell cocktails, but don’t want to pay the high cost for a liquor license. This is one of the best parts of the job because we have people come to us that tell us that we ‘helped them keep their lights on’ by providing them with a product they can offer to make a high margin.” To sell a low ABV wine-based product instead of their spirited counterparts requires some teamwork. SGBG has put a 42 BIN 2017

team of people behind the portfolio to present the products educate those with only a beer and wine license about how to use them in their menus. Says Capriccio, “Many people don’t even know that products like this exist, so it is a real eye opener for them.” A few accounts have really taken to the products and shown some inspired creativity with their menu offerings. For instance, I Love Tacos in Florida infuses the agave wine with habanero peppers and serves them as shots for their patrons, as well as a cucumber jalapeño Margarita. At Sun Café, which is a vegan restaurant in Los Angeles, they serve an Old Fashioned with a choice of the agave wine or the RJ Boone Whiskey. Says Capriccio, “Our most successful accounts are those that use them just like they would a full-spirit product and they are able to make some pretty awesome cocktails.” www.sangabrielbeveragegroup.com


Liquid Chronicles The continuing legacy of FRANCIS FORD COPPOLA b y Ju l i e Ha rri n g to n G if f in

When life gives you lemons, make gin? When you are the greatest storyteller of all time, this is exactly what you do! Enter Francis Ford Coppola into the spirit world and a certain “gioia di vivere” flows fruitfully from his recently released Great Women Spirits collection, paying tribute to historical women of influence. From refashioning the world of filmmaking to defining simple-elegance in winemaking, Coppola’s fascination for history is now scripted in his latest three part liquid chronicle that debuted this Fall under the titles ADA LOVELACE GIN, The Countess WALEWSKA Premium Vodka and Maria Gaetana AGNESI 1799. Ada Lovelace was a British mathematician known as the first computer programmer whose contribution to technology was not seen until close to a century after her death. The Family Coppola gives rise to this Enchantress of Numbers with a “code of 10 botanicals” distilled in their Ada Lovelace Gin. Corey Beck, President and Director of Winemaking at the Coppola Winery who also oversees the spirit collection, provides an insiders view of what to expect from the Lovelace Gin with his art of blending. From farm to bottle, many of the botanicals are harvested straight from the Coppola culinary garden including rose petals and Meyers lemons. Beck further expresses the gin is moderate on juniper providing a classic expression ideal for the gin martini, Francis’ preferred libation. Marie Countess Walewska, a virtuous young woman of great emotional fortitude, exhibited uncompromising loyalty to her country and was perhaps the one true love of Napoleon; an affair with whom she hoped would liberate her native Poland. Countess Walewska’s loyalty resonated with Coppola and felt her namesake was befitting to grace a spirit so rich in tradition. Reminiscent of premium vodkas from Poland, Walewska Vodka with its voluptuous mouth feel begins with sourcing select potatoes from Idaho for distilling in Northern California. Following a time-honored, artisanal process, using natural spring water running year round direct from the Coppola Winery further enhances distillation. Maria Gaetana Agnesi, a remarkable woman and accomplished linguist mastered seven languages by the age of 11. A published Philosopher by the age of 20, she also became a well-known Mathematician who identified and coined the Agnesi Curve at age 40. And as her finale, Agnesi became a Theologian devoting the last 40 years of her life to charitable work and religious studies. Surely a woman of such stature allured and captivated with a rich aromatic and fruitful personality, a fetching description befitting for a brandy of the same character. Agnesi 1799 is a five-year small batch brandy distilled from the finest Dolcetto grapes harvested from the Coppola vineyards. Capturing warm spice notes from the barrel, Agnesi 1799 enchants the senses with delicate, tropical fruit expressions accompanied by harmonious notes of raspberry, cranberry, and a crème brûlée finish. These poetic spirits are as poised and provocative as the women they represent. They are impressive straight up and possess an alluring mixability that’s undeniable. Francis Ford Coppola’s legacy continues… Available from Southern Glazer’s Wine & Spirits. 44 BIN 2017


2017 BIN 51


Y A 7 1 D I 0 2 OL H IFTDE G UI G

ff sta ur ded o y ad re su the “ e ak lain ke p ,m ma ed rry o ex a o t t c . t s d d o vo e t nee bviou ten n de l d t i y c o uc tio til de the ys rod f sec nd s ou tails alwa p y a l y an r she duct de ver ot of o ate n the it’s n ro s t. h e l ; W ive ble of p gif pi a m e t l e e g g t t  is e ftin g ot ags ”i i On Hu ’b ue ill. per. ss sh . -ol ylar b f val k d r a e o m oo ov che ire le tion a g le as rack oid look requ atten e t r v A da imp loo ll s’  them ts wi pper mo as s ing f ay lse w m f i pu that g ho co le— pinn ur s. s c m o o i t l a ilab a s y y as ries 0m ore to on olida a s sc ter sso le 5 . ell r red s av cy a s h i o a w e b e o y reg cc ffa ine rep bag fan , fl r th ad sh nd a g-stu ed w e p gift r as . a lre e fo plays and B c a a s o n n e k, p  Hav yarn bag the rews tocki can are sha , dis edia the ry toc t r s u a o g e e c in in v h nt Yo an ou ne rks as s om fin lm wit orati s y port er; store staf ocia r are inve p. ms s co well try s P b c e o A t s u g e g g m r i i m ou e as V st i e d b in in ty, ve de ck lic: all ’s lud yb ard lici ma king, sto digg No g y on e mo pub sm s inc ace, r ma s d p e a c t's avin s reg , pub een i p e a ar an se s th the r ti h Ke s. Th ittle s is ye to ision nage ave b enda r out liers and ked his rhap ct to l y t h  u f c p T c p l b du ! pe yo De n, sig gs h e ca clea , sup ising e-pa ed e u es. an look g pro mile d n r o r d tak iatur m r s pla tasti ith th me t yea han hy p e Ad n . n w ove elli to w rt rc e mi Ti very ho lu , is ers tor And om. er ot to hen s rget me ift-wo d Va lled opp s t e s t f a in ks. s lo ase ks o e g in n ca r sh AP m t n ll w ’t fo r t eh V c No ortan of a Don wo ision the r sac crea ea b ofte ier fo as.” offer on e p i c i e r im alu de As is the ks to he id y ar n eas “ext VAPs solut it’s ed-v nto tric its. T s the eve love on, a re . i d g ti a ir g ds ep re ad e de rketin d sp Ps), givin eopl otiva ess— aspi pen e c A n ma es a ka V gift ts. P eir m suc alike ks d few e u h c s win ks (a mak hortc ver t ifting pers sto are a ition e g c e p r d t s — a e e o sho sto a r P ple e N st ialHe Wh n lov sim ple oth. route and give out. spec MA F s o y l t b F a d la Pe iver age han Ps na HO nd l so c A A de pack mer of V ce a sea N OW a L E I ST pre hich ange r sp these R R w r o MA L B to The n flo rate & o E o p H U r y l S at co e. TI AM gre to in stor R. BY S . r s W HS tip you o P BY int T RA X

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Note: Bottles are all 750ml unless otherwise indicated. Prices and availability may vary by market; check with your sales representative.


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6

5

4

3 10

11

2

1

9

8

17

7

12

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Y 17 IDA 0 2 OL H IFTDE G UI G

6

5

4

3

2

12

1

11

10

9

8

18 17

7

48 BIN 2017

13

h wit ked ing c a p cas es om odern Skyy c ve n m that n i o ser Re r Old er on Mas s ’ t h re: r a t a i e e e d w Y sw es easu oun 18 t F egal Put a r com nd tr stal 16 e v a R eu cry nli Isl rrr! Gle hivas Brrrr l Liqu r. 10 eavy This e C h 6 Azu Bee ith h 13 ’ . r 2 T . 4 es. s ift. glass recip ntula Ginge lue w asses rand g B a l c i r i d r g d t l B s, n l a i n e i n o t T g k a x a r H l m ; n t e i a a a an s m jars is ho Rum e W tast aven illi a kes mles ason blue Dark hnni air of 4 He van W kes a a m ste s M ool s Jo a p it. 1 , E a ine ling ct: r C l) m as m re t w with featu ox. 8 Gos ass a y with ll ove nhei 00m ase w r e 15 r l g s c s a k b e r. (7 n C it des ckon tail K e the aturi . 11 Whis ritten ny, B hire sky’s i g n e tel be ock nsid y, fe ence m” t” w rce app Whi d e s — a c n i i s m flu Dra Gif C La y S ute e r quins Mo r’s G lut icks Stor in a of l s ap . e re” roke Abso live p k ‘n’ cean entl ostes 0mls Bomb al Sa a l l p kly se wipe b s h oy s h w spar am . 3 B The ur o y Dar its o ld “G s “H s 10 15 l a R t A i i o s h “ f 5 ha r O y ha onl ow ye. . 16 B r i t ut in wit d w oon s. as 10 20 arsp ation ka h ne ‘n’ ac sh 6 Yea ticall ence” ille R e tin n e d ed o ilver boxe . a k s d r b m s i c c t v n 1 r 4 c O e 1 Vo he o w de to se d a es dso gif og pe ul sse pra en Fon rs an iple g oose . 9 T Ré” C into cato ng Ex d Pik a han a r e n ka— phire al is e gla a G y bas d sap s d itte lt om Mos asti g an t in by Vo Ro mu rey sse e de 2 T b ria T rai gif a t e d olut rom own ched Ma strap ls to ! 7 G ot gla us “Îl es. 1 nura illery e C l s f i t r r t é t b es e a h a e t a h s s C k s t k A e a s s s s o o r m j i c d jar tw 18 go i l l u 17 ver Eli “D Ba gla Ca app Vo 1 J bla


7 IDAY 1 20OL H IFTDE G UI G

6

5

13

4

3

14

2

12 1

11

10

20

9

22 21

8

7

15

50 BIN 2017

ded ran s b e two lud ith a inc in w t ç e a es S om ach ers d 17 h c go C ravel ttome c t o il T bo o F r, c vo kta wnde dS 19 de m No Coc stra Lave r n Ble t fro ruth ici’s and Yea Old ha ki tter T 7 Op er y; ’s 10 on r l i yne salm Yea ipirin e B ers. , Ce 12 A Ca 6 Th e bitt eans lengo lass ses. s l ’ t G d-c las 4 la Or a. an an err y. mbri hoco atic, s. 10 worl two g f the h c C U u m )o se he th kb 2 B Blac from r and , Aro t glas ors t d wi (1.5L dagh 18 . e e e n mb e and c cup umb rang o sho ” ho t-box num l Clad el, i bo c g l h O if rr he : App eram e, Cu ters: ith tw Orac is g d ma 75m k Ba e t is w an m ishe ip: 3 lac ls ta c Oliv Bit or t a y i m B e m s k s 50 Der u ach, py’s -read “Brad h Cr rk-fin ee n tes, the n g e ap nu Pe n r ty ris tic co 5 A w skma is all earin el on o bo then onic, f Scr is pa ybur old I ken w 1 a h e y C p o is T tw au s. yg pe rt ke ne la blu ma with th an les of sets equi 11 S Kerr : Hei lasse ons— Whis onno es a r s T o s r i g t n-1 omes llo w l bot 8 Tw ñejo l ar t. olatey anin two g ame Irish Disa romis Silve 3-i e J is key c once 20m gif t. os A rigina choc w m with o of son stas: tiq p atrón eldy h t o P is Lim ures ack amig th o my, d ne mes A tri ame ioni e, 16 erf pn h b i i t 6 17 J fash 19 H 20 1L 1 Ab igree co l v ch W llini ea rowb Cas tin w Crea foun 1 f a i 2 , . k m a 9 ed y s c u 2 . th P nn ea t. s. as ille og P . 5 ar Pa able fr uit. rative y. 1 le” h ico R lasse arrier 8 He asse sses. lk ar oth p in a M l e s t 1 b o t o g a e t c B r e D s rd ja gla an f gg as reg h, w lov rap dec r Sp bo má ed n. dy er’ ist 3 Bi inking in; ne es a m, G in a Rive y in a Diplo rand han om ti atchin tinted exic alt h e St stylis e t b k a ust t 14 M le M uor o erm es. o dr tal in ith sa ady the par ma am o m two by q c Jäg glass d tw ia me ianti Card ay-re d on ase “ ger. ey w led— in a th tw plus ired Sing 2 Li make o a isk stil p i 2 n d t n l d r g , t. , l h i s s l e u a y l ’ w h e s i e a O C i in h p a gf fo th i, as at e. r or bl ho st er ing dd ollect uddl e no ttaro hocol ld is hing The imita ish W iple D f twor isson ristm quila Yea d ag etal c fbeat A o 3 i h s r 2 f n h e t m c 1 g T Ir in 1 fi O C B o m a 1 T C M


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What makes our champagne so special is that it is sourced from beautiful terroirs, mostly Grand & Premier Cru vineyards. Thanks to our independent status, I can dedicate the time and care they require to craft the most luminous champagnes and perpetuate the unique style of the House.

Laurent Fresnet,

Champagne Henriot Cellar Master International Wine ChallengeTM Sparkling Winemaker of the Year 2015 & 2016

‘‘

Please enjoy our fine wines responsibly. Champagne Henriot. Product of France. ©2017 Imported by Maisons & Domaines Henriot America, NY, NY


Y 17 IDA 0 2 OL H IFTDE G UI G 5

4

3

2

12 1

11

10

9

8

17 7

6

52 BIN 2017

13

t) igh nr s o ’ box gin 16 d in o the 5L e k t 7 c : 1. (pa ack ter cts b ur life This n a o 8 e c De conn r in y urs. ful ’s M e tin a love lique a play l e n dk ith ied tibl my tie 3 R collec big vo crea s in w Gra d & d d l k e . 2 r’s the te an chec Alfr ear O u : ses ate For Y t las eefe t. 6 s of c ahlúa a box s 12 s gif g l e B s K k n k hi nier’ h i m .9 t 4 c c t 0 a . o ” j u r is 14 d) d our 5 ered 1 Br fied, Mar k Ir two oxe l re f li nd lly b erma with ls ord es. 1 Amp rand rmic are a o R h G cC ua a th ffed nnia lass sity t ouc vid g 13 lan e p p (indi sed in re-stu t Mill two enero ion. . 14 M acal re, bu a l r t a and s res is p s M G da u u t h “ e b s m a e k d n n h ss in l ste is d ing ust w ox sig cas b alle Fou gla 5 T es j k ton olor fu agne stoc ss is t red tive c ring shot es. 1 ouse malt ink s key ith c hamp Cow ot gla brigh initia y Hea with recip the h ingle 16 P V r y his w s y a h e C is d h w utes ieck e Tipp ber s dy in olida Stark liqueu s an , as f the illery. gne N t i e rels w n fl ids Th o dist a m -rea ial h for s c e n p a s i g a r e h % m la c 7 s a c 1 s ft H an ow gn eck ndbl iper- land. split- is gi a spe fund ic or ded g erry b than hland n Cha ll Co ith h c i 4 a s l g n e P 1 ort test h n. 5 m Po with a Sto 2 As raises clas bra in Sh less e Hi ratie Mart P w 0 O 1 mf o G Co l’s la ondo ka fro a set g. 1 ne. egal es the s tw aged sents at th fred . 17 r VS rs. n i r a l e t u é s d r g e e L e R e h r d a s a A u o a g m h Rie n in V V h o th p s w at in nift ep r: out gi LVO RumC coffee Cham Chiva set fe Cream Cask this r atur owe rut R airs wo s 1 S and ori t p B p m


A S I N G LE GRAIN M A D E BY A PRO U D MANY A resilient town with a brilliant whiskey, the spirit of Kilbeggan shines in every bottle. Kilbeggan ® Single Grain Irish W hiskey 43% Alc./Vol. ©2017 Kilbeggan Distilling Import Company, Chicago,2017 IL BIN

53


Y 17 IDA 0 2 OL H IFTDE G UI G

4

3

10

2 9

1

8

7

6 15

5

in. ic t n s s fu la a c e is t n i n m na se me lea The state ). p 8 4 o y t bo. e age n (1 w e ead m s r g com s thr ld Cro emiu i a Go r in nin h p G es n a n s k an a wi sma , Pin s ultr com r m s ) o ’ k i s o i c ol cc 15 nte Bro kage 5 J. M wn ( 7 St rose th wi 2 c o i P r nd . s. rla pa ml. 13 0 W hla m C se dka at Vo a ne h 375 atinu e glas a Pe f t. 1 Hig rse l m in gi 11 No rim tyl ac nu ,P lati cotch key, e ears) -ar t s . 8 P stess tin. n to off P e s of g S his 12 y pop bottl y ho eless ectio how s n ml 00 provi ican W aged h two ntire trend a tim conn rut s ome 1 h ( c t its NV B am wit tion, mer own p wi the e es a r in ls. dka s Edi and A ld Cr ng hi ating mak gea l with rrari h Cre bow o t ic in a o e s to a ki sul d tV Bru it in ppe is F s Iri ram es p Ho istm r Ol d: G loo 12 ey Chr Yea kage ca is enca ecco icks ed a o? Th ailey s” ce com ck n Ho 7th ks 8 pac ran lobe ros s k add ecc 3 B our ndy r Bla e P s 1 er c e e “y bra pp in it ndo omely net-B ow g etto Grap acks Pros ies. e nd ish Walk ill b o ds r n P ow l a p n m o e s b x n o w s. a o t i ” F i B an b e l a r a s n i e f S ; u a : t p M n n m 's up OC b “mi za S ohn sses lover rty alt is rious ch h again with . 9 ho am gle ing J p a e o la k D h t: K gle M is s es, e weet s dee -pac Grah e sin Trad rento e wit end . 15 s g cotch o h y k n s M i h o i , e n T 2 s e c t r t i c i 1 t f iv y re tw yS S ng e ro ea al sk like Peat whi d Sco ros a dka d ndy g alo Valk logy. ality o to pl rden som wo ced b e a t e d a e s o a o u n om ig bra t th blend 6 Am elit V in a h comi Park’ myth the q ready 14 C a han ith 1 S 3 B bu em w 14

54 BIN 2017

11


THIS SEASON EXPLORE THE SIGNATURE SMOOTHNESS OF THE GLENLIVET RANGE

ENJOY OUR QUALITY RESPONSIBLY.

©2017 IMPORTED BY THE GLENLIVET DISTILLING COMPANY,2017 NEW YORK, BINNY55


20

19

18

17

25

16

24

23

30

22

21

26

56 BIN 2017

31

tive fes y d an tin red n a et, dka i aro e w m o . is s e V d A ux mad riche h bag L k d s n c n la Ha rb-e e me ya’s e n le B ’s bl ria Tito 21 H eusa licha on e p 9 r . to urb 1 e m . h S I é s o i v 4 b xe sa sses Cu styl s. 2 u Ro o y d in a lla o gla rsari ures olida age De L y 29 e t a s t w e h a i S t G a v s e i fe n 17 ith th nt ine tyt o. sy w 0 An Rosé s for ief w Khor Mou ts. j e 3 t s h 7 as Añ cla to 1 ling cen 6 . 2 usi h &T .2 t nd it c k o a eeps ione Spar ard a oper ems) odka enth Peac d a v t f M p o s k s a m o o r o , C ru le is ot nac ium ep ch e: xed eu f R Scot f t-bo artn por ts gard rs (n prem f t for l min Cog o i B es le t ls lt a- at gi 50m s XO ream 0 G 22 n van mb ultr 0m Ma u h 5 ingle ng. 2 ero.” mpag 25 A wo tu t its a gre h two Cam rry C s. t i t i t f w e n i . Z a S s h t o e r h w h w wb cipe ld it m C ke ah se er s ve Sil ear O and k Belo me” lass ete w mple , ma ome ecant Stra d re a pair n n n l c o g a e vió 12 Y hing “Drin e D tini omp to c ow rand 0ml d Ros ses a cked the 28 o d :A t c ts g ar a this nlive fans o ed to Gran is M het; agin on i nty G e: 75 quila glas ift-p k for d in Gle ’s gn “La th th cac pack tible Twe ifiqu Te shot has g d pic i h s e d 0 i e b n n d c f 3 ive ot e de a oo 27 get 8 Th e bra , is icqu sic w e an scal colle ttle o Mag es. sec a g at can tin. 1 ve th bottle e Cl clas tast n, up sk, a bo . 29 glass ecor a Fon tles; ver. s r v o a a a ip d ad a eu bot ne l 1L oes extr der e C me: odk l o ove tive l h ri la l cora er wil , in a cat: V dka g for s mo ser v us ti ple v o tu s tw é Ma quita ay wi i u e n i w e s e Teq a d weat ilano 3 Big lit Vo arrel atur O R e 8 Bo nd Ap ith t atur 1 Jos f Per eryd S s in 16 fe w a 2 X fe b e 2 ev o 3


DRINK RESPONSIBLY www.disaronno.com #disaronnowearsmissoni

2017 BIN 57


Y 17 IDA 0 2 OL H IFTDE G UI G

7

6

5

4

3

2

14

1 13 10

12

11

9

8

16

58 BIN 2017

15

22

es, win n ca er. Tus anist . lo 21 c lass o j ish g ga Do a styl hball irit e p h g t i n i : h ys t and Mal nion olida The m a e h e 0 20 r d ingl comp the n. 1 ve S ula op side ith a ets in colum eser p g R m. y y w b e er Sp omes Rum copp dford yste ck s Ba Old o u c a e o o 2 g ch ay W in on . ar cili 19 rez 0 Ye s Pea . 8 B tills, n of rel ag a Si e e J g s o e gn ar of ach 1 liam cipe pot editi pa re x b of V r il re y ultu nrom an W and oppe olida mple r tical Cham seca c y Be Ev ters ith c e h a co ve de Fon . err Sh ase. 4 ls. 6 s bit de w 1 Th ures -case mme ssy: sses e 1 8 a la e lu d c th 1 la . at ow ith r unk am b ttle p one m ottle m fe woo oy’s F nd c ded g ège” w t b a o s n r u il i e er ls, lb cr nd ” R Th l Le ied d ean riv bra rrib steam as ice a 50m 375m box a 5+5 s. 14 Duva l-bod two P “P e Re a C v l O h “ t e y r t d e u f s ol ith 15 , f VS se mall ss bl gi wi af t the of ition n dou ch w o cr lden adero o gla oon. r uity mes gnac t Re S e F r tw go o ry re ea tw M au co tu sw -ed ca 6 cul ited that l kits, offers er y Dos with rs to ox. 1 Rye ssy C s Sec “Ve hâte s cto d b Old nne ita’ ve's 1 C ant um a lim ses ktai um himm 12 e r 2 leg the e in glas coc y R ’s s ass. com colle bere ear , He a R ser rs. e ses serv two mini nt Ga ndon irn gl lover, use num n 4 Y aeda Sant n Re love n an ande u 7 f 1 i a n r e has ee o ! ’ u o a M a a c e o t s h s G l o R c c t ht Ch en in n M hn O xu hh hr pp na ss fer urb ple ‘Lu rat X am se fers t ox. 9 ët & tal Gl the a 1 mig gant, Tem by Jo 9 Sh Jef le bo rmag inica a gla s f o y a 1 0 b r 1 e a m 7 s e A l r n o P h 2 o r 0 c o y . M 1 it y ig s C a O 3 D de . kin for a cr rd f 6-2 lly e tin. a des ispla xed r up rs X eló es w es. 0 t ish haç r s Ma so. la a os Ros ns Ir Cac lligato brigh ludes Bou º” 20 eption rt in riking at d f t-bo eal fo offe Barc com recip D o d la a are o nc ados na 5 exc ” Po a st a gre s gi is id ade . 22 um ktail ñej o an aro Fog ux i ni b n A ianc his C ovo th a fa lidays urbo Calv albue 96 is in 27 With kes nd tch” Lau t box ejo R d coc o an Añ gif de ma Ble Ba 18 “B 19 “V 13 Bo ho 1 R a B 5 T 7 N wi


Unapologetically

Canadian Enjoy a little Rye spice with your beer. Award winning and expertly distilled in small batches using only the finest locally sourced ingredients.

PLEASE ENJOY OUR PRODUCTS RESPONSIBLY. LOT No. 40 TM Canadian Rye Whisky, 43% alc/vol. (86% Proof), Product of Canada. © 2017 IMPORTED BY PERNOD RICARD USA, PURCHASE, 2017 NY. BIN 59


GRAB THE GOOD VIBES. PROUDLY BREWED IN JAMAICA. Enjoy Red Stripe® responsibly.

©2017 RED STRIPE® Lager. Imported by Red Stripe Company, White Plains, N.Y.

Dos Armadillos Tequila ~ Beauty from Within Dos Armadillos Tequila is more than just a beautiful bottle. From your first sip, you taste the true beauty that lies within. Dos Armadillos Tequila is unique from start to finish. We begin with harvesting our select lowland agave from Amatitan and transport it to our highland distillery in Mazamitla. Our distillery is in the highlands by design to take advantage of the environmental elements found at 8200’ above sea level. The cooler weather system and altitude provide an optimum tequila-producing environment and yields less vaporization of product from start to finish, including aging. Following distillation, our Gold-Medal award winning Dos Armadillos Plata Tequila rests for 30 days in stainless steel before bottling. Our plata has an inviting agave-forward entry followed by 60 BIN 2017

a light citrus expression mid-palate, and a satisfying sweetness on the finish. Dos Armadillos Tequila is aged in medium – charred, new American oak barrels. Our Double-Gold and Best in Show reposado rests for 6 months providing an oakforward profile with a touch of vanilla and spice. Our Platinum and Best in Show anejo aged 18 months is rich in caramel, butterscotch, warm vanilla spice and cinnamon. The Dos Armadillos Best in Show Extra Anejo available in the traditional clay series or in our limited edition collector series bottles, is aged for 54 months and delivers a balanced profile rich in deep, dark berries and tropical notes. Dos Armadillos Tequila is truly a “beauty from the inside out” experience. www.dosarmadillostequila.com

Julie Harrington Giffin, Brand Development & Marketing Manager


Discover what all the hush is about.

The problem with good things and small batches is that demand often pips supply. Add that Redbreast is the most awarded Single Pot Still Irish Whiskey and you can understand why Redbreast drinkers are tight-lipped when it comes to spreading the word.

PLEASE TASTE RESPONSIBLY. ©2017 IMPORTED BY PERNOD RICARD USA.PURCHASE, NY.

Redbreast 21 Year Old, winner of best in show at San Fransisco Spirits Competition 2016. 2017 BIN 61


book report

B

in vino dUplicitaS: the riSe and fall of a Wine forger extraordinaire

Save a Spot on the Shelf... By David Lincoln Ross

Peter Hellman Workman Books, July 2017, $25.95

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This detailed, gripping account unravels the biggest wine caper in decades, documenting how a clever criminal, Rudy Kurniawan—presently serving 10 years in prison— beginning in 2002 bamboozled wine experts and collectors in a dazzling series of counterfeit concoctions of wine bottles bearing the labels of the most exalted names from Burgundy and beyond. This is a true cautionary tale that underlines the importance of “provenance”—where and from whom a wine comes from—as well as they surprisingly malleable psyche of collectors.

oday’s Internet-driven world is not making it easy for books. And yet, these paper-based content providers persist— and some might argue are sharper than ever thanks to their cyber-based competition. Here are highlights from among 2017 releases—each with a compelling raison d’être.

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Πa Spot at the Bar: Welcome to the everleigh/the act of good drinking in 300 recipeS

 the drinkaBle gloBe: the indiSpenSaBle gUide to the Wide World of Booze

By Michael Madrusan & Zara Young Hardie Grant/Chronicle Books, March 2017, $18.00

Proposing that the best way to experience the world is through a glass filled with something good, veteran drinks journalist Jeff Cioletti goes on a liquid journey, examining the tradition, consumption and production of alcohol on every continent. The reader is encouraged to come along vicariously via 100 recipes from classic brands and international cocktail personalities.

Michael Madrusan, owner of The Everleigh, in Melbourne, Australia, and co-founder of Milk & Honey of New York City, along with his writing partner Zara Young, have blended a stunning array of 300 cocktails and graceful storytelling covering all manner of drink from seductive aperitifs to post-prandial elixirs. Recipes lean toward classic and transport the reader back to the golden era of elegant drinking.

 the Bloody mary

By Jeff Cioletti Turner Publishing, November 2017, $19.95

 the dirty gUide to Wine: folloWing flavor from groUnd to glaSS By Alice Feiring, with Pascaline Lepeltier MS Countryman Press, June 2017, $24.95

With due credit to cocktail historian Jeffrey Pogash’s elegantly written Bloody Mary, privately printed in 2012, Brian Bartles carries the story forward in entertaining detail, with scores of anecdotes and recipes for this iconic drink—one which the author argues is “universally loved.”

Who knew that the story of dirt could be so fascinating? While a primer on wine and winemaking, Feiring literally gets her hands dirty as she digs into the critical importance of soil, alongside celebrated sommelier Pascaline Lepeltier. For wine geeks and amateurs alike, the Dirty Guide will also bring the reader up to speed on natural wines as a category and movement.

Ž mezcal: the hiStory, craft & cocktailS of the World’S Ultimate artiSanal Spirit

‘ rUm cUrioUS: the indiSpenSaBle taSting gUide to the World’S Spirit

By Emma Janzen Voyageur Press, July 2017, $25.00

By Fred Minnick Voyageur Press, June 2017, $25.00

Mezcal is a booming category these days, emerging from the shadow of Mexico’s signature spirit, tequila. Drinks journalist Emma Janzen prefers her mezcal neat and her prose is too. Janzen dishes out an authoritative primer on the mezcal’s history and production (distinct from tequila). She also interviews producers and shares some tempting cocktail recipes, adding in a convenient index of leading mezcal bars.

Fred Minnick, who wrote the award-winning Whiskey Women, has authoritatively addressed the complex history of rum, from artisanal roots to today’s globe-spanning popularity. Besides classic and new recipes, Minnick offers a detailed listing of producers and production techniques useful to any rum enthusiast. Chances are most readers had no idea rum could be so varied—in style, aging and usage.

By Brian Bartels Ten Speed Press, March 2017, $18.99

62 BIN 2017


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2017 BIN 63


ONE WORLD - ONE TEQUILA 888 Tres Ochos Tequila was created with a commitment to the denomination of origin and the worldwide recognition of Mexico’s tequila heritage. Originating in the fertile volcanic soil of the lowlands of Jalisco, Mexico, made from 100% tequilana azul weber agave, with a taste and quality reminiscent of tequilas historically crushed by tahona roca, 888 Tres Ochos Tequila is distilled and bottled in Mexico for the aficionado with a discriminating palate and those who appreciate the finer pleasures in life. 888 Tres Ochos Tequila was founded in an era that ushered in high quality premium brands of 100% blue weber agave tequilas. The transition from party shots to elegant sipping tequilas started with “Tequilas Finos” being savored neat in a snifter, chilled or on the rocks. Handcrafted, 888 Tres Ochos Tequila captures the heart of Mexico, the pure spirit of 100% agave, celebrates the history of tequila and the philosophy of Asian beliefs. Health, Luck and Prosperity, symbolize both the importance and intrinsic value of the numbers “888” in Asian society, creating a cross-cultural alliance with unparalleled brand recognition with 888 Tres Ochos Tequila. A global tequila with artistic inspiration from Europe, logistics from Singapore combined with the production of exceptional "fine tequilas"  from Fabrica de Tequilas Finos in Tequila, Mexico, harmoniously create 888 Tres Ochos Tequila. 888 Tres Ochos Tequila 100% blue agave Silver, Reposado and Añejo are hand crafted by master distiller Señor Arturo Fuentes and Fabrica de Tequilas Finos to deliver an extremely smooth award-winning  tequila of reverential sophistication. 888 Tres Ochos Tequila is premium tequila at it’s best, bottling the exotic allure of past, present and future.

64 BIN 2017

• 888 Tres Ochos Tequila Silver is a premium 100% Blue Weber Agave Tequila created, bottled and exported from Tequila, Mexico. It is reverently

produced from the heart of the Agave pina, double distilled, crystal clear, lightly peppered with a sweet freshness of roasted Agave infused with fruit undertones and a delicate sachet of spices, culminating in a smooth elegant finish. • 888 Tres Ochos Tequila Reposado is a premium 100% Blue Weber Agave Tequila, distilled, bottled and exported directly from Tequila, Mexico. The pride of Fabrica de Tequilas Finos is extra rested in oak on average of 11 months, producing a golden amber color, balanced with sweet tones of roasted agave, with vanilla, prune, coco and an array of traditional spices yielding a smooth viscosity with good body and a hint of wood inherent to exceptionally fine Tequilas. • 888 Tres Ochos Tequila Añejo is a premium 100% Blue Weber Agave Tequila, bottled and exported from Tequila, Mexico, meticulously aged for approximately 3 years in small oak barrels producing a beautiful dark reddish amber color infused with notes of sweet baked Agave, tones of vanilla, prune and chocolate balanced with an array of spices complimented by a whisper of barrel aging characteristic of exceptionally smooth ultra-premium Tequilas. For further information, please contact Worldwide Beverage Importers at 323-266-8686 or visit www.888spirits.com


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C I NZ AN O. I TA L I A N O S I N C E 175 7 www.cinzano.com @CINZANO.OFFICIAL PALMBAY.COM

2017 BIN 65


RED

RE FRESH WITH LIGHTWEIGHT ROSÉS STILL WHITE-HOT, ARE LOWER-ALCOHOL REDS NEXT? BY JASON WILSON

F

or decades, the Big, Bold Red sat atop the empire of wine. Those who saw themselves as serious wine drinkers demanded Bordeaux, Barolo, Brunello, Napa Cabernet, Super Tuscans,and their ilk. Oak, ripeness, extraction, tannins—all delivered at a high alcohol by volume—ruled the day. Even when looking for everyday bottles, consumers sought out the heavy-duty red: Napa Cabs, Grenache-based Rhône and Spanish blends, Australian Shiraz, all pushing the needle upwards toward 15% alcohol and beyond.

Hedonism, when it came to red wines, seemed to be the main idea. Other attributes such as drinkability, refreshment and food-friendliness became an afterthought. Suggesting the idea of a lighter red such as Beaujolais, Loire Cabernet Franc or Austrian Zweigelt to a red-wine-blooded hedonist might even be construed as a personal affront, a provocation. A light red? Me? Do I look like a wimp? As recently as 2012, Lettie Teague wrote in The Wall Street Journal about

66 BIN 2017

how difficult it was for wine professionals to sell light reds. “To many wine drinkers, a light red is anathema, a wine defined by an absence, ” she wrote. Teague quoted one friend, who told her, “A light red sounds downright un-American.” A half-decade later, this heavy attitude is changing—and it is not so hard after all to sell lower-octane reds. Wine drinkers are beginning to embrace the French concept of vin de soif, or wine as thirst-quencher. “People have started

Italy’s Grignolino grape yields a crowdpleasing combination of red fruit, floral notes and spice. This single-vineyard Grignolino “Il Ruvo” comes from Castello di Gabiano, where it thrives in chalky lime soils in a windswept nook within Piedmont. Esprit Du Vin, which already imports the Gabiano’s Barberas, just added the Grignolino.

to shy away from the Parker in-your-face wines, high alcohol and high extraction. They have started to lean towards lighter, more-refined, less-extracted wines in general,” says David Foss, wine buyer for Anfora Wine Bar in New York City’s West Village, and a hospitality and wine consultant for projects across the country. This trend is not confined to hip, bigcity wine bars, either. “You will always have people that like the big hearty reds,” says Cathy Sagle of The Corkscrew Wine Emporium in Springfield, IL. “But more and more, people are opting for fresh, clean and food friendly wines instead of the ones that jump into your face on the first sip.” Drinkability, finally, is a virtue that consumers are seeking. The idea of enjoying a wine that doesn’t make you think twice about the second glass is registering.


2017 BIN 67


RED RE FRESH

Lighter-weight reds that are ready for their turn in the spotlight include Zweigelt from Austria (left); Cabernet Franc from Loire Valley appellations such as Bourgeuil and Chinon; and Gamay-based Beaujolais.

Weight Shift Most are in agreement that the younger generation of wine drinkers is driving the trend toward lighter reds. Though speculation on why runs the gamut. Some are amused by younger preferences. “Millennials are a bit on the wimpy side and don’t seem to care for the big, heavy style wines. They like the lighter and fruitier wines,” says Sagle. “They can drink more if the alcohol content is 11 or 12 percent versus 14 or 15.” It is also not a stretch to argue that Americans’ joyous embrace of ethereally light rosé is sprouting a parallel trend of people opting for less potent reds. Michael McCaulley, wine director and partner of Tria wine bars in Philadelphia, offers: “The natural wine movement has helped drive the lighter, fresher style of red wine,” he says. “Basically natural winemakers have made lighter red wines cool again.” Many others believe that it’s the more knowledgeable younger drinkers that are leaning more toward wines without as much punch. Foss says that his Millennial guests “on numerous occasions ask for wines that won’t kick them in the face when it comes to alcohol content.” Older wine drinkers, unsurprisingly, have been much slower to embrace the

68 BIN 2017

shift. “With older drinkers it’s the opposite,” Foss says. “The knowledgeable drinkers tend to lean towards the classics. More often than not, they are going to lean towards a Barolo from Piemonte rather than, say, a Pineau d’Aunis from the Loire Valley.”

Unusual Suspects So what exactly are we talking about when we talk about light, fresh reds? Let’s set Pinot Noir aside for the moment, as its relative weight can swing fairly broadly in fact, and it is already in the drinking database of most wine lovers, and. There are some other excellent prospects—and in many cases they come with the added appeal of straying from the typical varietal roads. Most everyone in the industry cites Gamay-based Beaujolais, particularly Cru Beaujolais, as being the epitome of the light, drinkable red. Once living in the shadow of Burgundy and Pinot Noir, Gamay wines from Beaujolais have been the darling of younger sommeliers and wine professionals for almost a decade now, and it’s hard to think of a good, forward-thinking wine list or wine shop that’s not carrying Julienas, Fleurie, Brouilly, Morgon or other Beaujolais crus.

But light reds are more than just Beaujolais. Foss believes that Austrian reds made from grapes like St. Laurent and Zweigelt are ready to take off. Blaufränkisch (aka Kekfrankos in Hungary and Lemberger in Germany) can also deliver simple red refreshment. McCaulley often pours light, savory wines like Grignolino from Piedmont, Lacrima de Moro d’Alba from Marche, and Listán Negro from the Canary Islands under a “Lighthearted Reds” heading on Tria’s by-the-glass list. One of my personal favorites is Schiava, from Alto Adige (aka Südtirol) in northern Italy—which you also see listed as Trollinger, which is what the grape is called in Germany. Schiava/Trollinger is the kind of bright, almost-pink, but structured red that could explode in the U.S. To me, it’s the next logical step for an adventurous drinker who has fallen in love with rosé or even someone who enjoys lighter-weight Pinot Noir. Perhaps the idea of red wine that’s so light you can see through it, a red wine devoid of oak, a red wine so drinkable you can drain a bottle and maybe order another, will cause guffaws from old-school, bigbold-red hedonists. Regardless, those who sell wine ignore this trend toward lighter reds at their own peril. ■


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