BEVERAGE INDUSTRY NEWS
NATURALLY BUZZING FROM FARM-TO-CAN. GOURMET COFFEE SPIKED WITH PREMIUM AGAVE.
+ GENERATION Z • LIQUEURS • WINE BUZZ • TREND SPOTTING • AND MORE
Tequila Don Nacho ® | 40% Alc. Vol. (80 Proof) | Imported by: Don Nacho USA Inc., El Monte, CA 91731 | Drink Responsibly
WE ARE THE STORY BEHIND
DISCOVER MORE ON: www.tequiladonnachousa.com www.tequiladonnacho.com FOLLOW US:
F EATU R E S 10 NEXT UP: GEN Z
Think Millennials are a tricky bunch? Meet Generation Z â€¦ 18 CAFE AGAVE SPIKED COLD BREW
From Farm-To-Can. Gourmet coffee spiked with premium agave. 42 FORTIFIED FOR GROWTH
Light yet intense, vermouth & aromatized wines gain traction. 48 A YEAR OF EXTREMES
From small batch to big pink, 2018 was bold above all. 62 BITTERSWEET RAINBOW
The modern liqueur market proves to be a many-splendid stage.
P ROF I LE S 10 LIQUOR RANK 2019
Promote your products directly to key buyers and industry press!
16 CONNECTING PAST & PRESENT
Champagne Henriot honors their 200th Anniversary vintage by celebrating the future. 40 BAR TALK
Micah Anderson, Ponyboy, Oklahoma City. 60 WINTER COCKTAILS
Some are bubbly and celebratory; some are super strong. One thing winter cocktails should never be is wimpy.
70 DOUBLING UP
House of Suntory adds two clear spirits to their whisky-powered portfolio.
DE PA R TM E N TS 2
NEW PRODUCTS & PROMOTIONS
24 BY THE NUMBERS 30 WINE BUZZ
EDITOR'S WIRE KICK-START 2019 WITH LIQUOR RANK! As 2018 draws to a close, I would like to take this opportunity to thank everyone for their support of Beverage Industry News! It is with great honor that we announce the official launch of BIN’s Liquor Rank! If you're in the business of marketing and building brands, please consider Liquor Rank to kick off 2019! Whether you’re a small to medium business, or a national brand with a local presence, Liquor Rank provides a unique marketing platform that presents beer, wine & spirits suppliers with an opportunity to have their products showcased to a targeted audience of key on-off premise buyers, distributors and industry press.
VOLUME 85, ISSUE NUMBER 6
By submitting your brand to Liquor Rank, you'll receive an honest evaluation from our team of experienced professionals that focus on your product and your product alone. All evaluations are blind tasted and conducted in proper controlled tasting conditions to achieve the most accurate evaluations possible. Unlike most spirit competitions that sample hundreds of products in a single weekend, Liquor Rank performs product evaluations on an on-going weekly basis. By being able to work with products throughout the year, our team is allotted the necessary amount of time to properly sample and evaluate each individual product without having to conduct long-winded marathon tasting sessions, that ultimately lead to overused palates and fatigue. All products submitted to Liquor Rank are presented with an 80-100 rating point based on quality and value. Once your Liquor Rank has been achieved, we then showcase your product to an audience of 38,000 trade buyers and decisionmakers. Through our print and digital media platforms, Liquor Rank is able to increase your visibility in the marketplace and generate traction for your products in a powerful way! For further information and to take your brand to the next level, please visit: www.binmag.com.
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Best wishes for a wonderful holiday season and a new year filled with peace, happiness and prosperity in 2019! Enjoy the issue,
Victoria Araceli Vann Victoria Araceli Vann Editor-in-Chief 2 Beverage Industry News | October 2014
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“ L i f t Yo u r G L a s s t o Yo u r favo r i t e t r a di t io n ”
Please enjoy our wines responsibly. ferrari-carano.com
CERTIFIED CALIFORNIA SUSTAINABLE VINEYARD
the find The Mi Campo logo combines a tribute to Mexican culture and a nod toward the tequila’s production process.
RIHEI GINGER: FAMILIAR TWIST ON UNFAMILIAR LIQUID Traditional Asian spirits are still quite a novelty to most Americans. But a new spirit being introduced by Vine Connections comes with a familiar base. Rihei Ginger, a handcrafted Honkaku Shochu, is uniquely single-distilled from 20% local Japanese ginger. Rihei Ochiai, the distiller behind this artisanal spirit, is known in Japan as somewhat of a mad scientist for crafting shochu from unique ingredients such as pumpkin, bell pepper, onion and yomogi leaves, as opposed to traditional rice, sweet potato and barley. With 38% alcohol, Rihei Ginger contains 20% ginger, 30% rice and 50% barley. In this way, it is more reminiscent of a Japanese gin than a shochu. Exhibiting notes of citrus and warm spice, without the cloying sweetness found in some ginger spirits, Rihei Ginger can be enjoyed in a wide range of classic and modern cocktails. SRP $55; available nationwide. vineconnections.com
BRINLEY SHIPWRECK SAILS THE SEA FOR COCKTAIL COMPETITION
TEQUILA, MEET WINE Are tequilas aged in wine casks the next industry category crossover? New from Constellation Brands, Tequila Mi Campo was inspired by the reinvention of Mexico City and honors the idea of applying modern-day creativity to an age-old spirit. For instance, cooked piñas are squeezed rather than crushed, to reduce bitterness. The liquid is then fermented in open tanks, absorbing aromatics from the local mango and citrus trees. Finally, it rests in Napa Valley wine barrels—Chardonnay for the Blanco, Cabernet and Pinot Noir for the Reposado; SRP $24.99 and 80 proof for both. tequilamicampo.com El Mayor Tequila is also testing the wine waters, so to speak. The El Mayor Cask Finish Limited Release is aged for nine months in French oak Chardonnay casks. Graciela González, fourth-generation distiller, noted: “Bringing together two of my favorites, tequila and wine, was the inspiration behind the Cask Finish Limited Release.” elmayor.com
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Brinley Shipwreck, one of the fastest-growing rums in the U.S., recently hosted the brand’s firstever cocktail competition. The affair included a dash of irony, being held on the fully-afloat “Tiki Mermaid” while crusing the harbor in SoCal’s Marina Del Rey. Josh Diercks, bartender at A&O Kitchen and Bar in Newport Beach, took first place with his Josh Diercks creation, “Prestige Worldwide.” Each cocktail was judged on in five categories including Presentation, Balance, Flavor, Use of Product and Creativity. Brinley Shipwreck Rums hail from the Caribbean island of St. Kitts, where Zach Brinley and his father Bob began crafting Brinley Gold Vanilla Rum in 2002. Their all-natural rums use blackstrap molasses which is more concentrated and far less sweet than regular molasses. brinleygoldshipwreck.com
Brinley Shipwreck “Prestige Worldwide” 2 oz Shipwreck Spiced Rum ½ oz Anise-infused Aperol ¾ oz Orgeat Syrup
½ oz Pineapple Juice ½ oz Grapefruit Juice
1. FREIXENET PROSECCO & ITALIAN ROSÉ SPARKLING WINE
2. MONTELOBOS TOBALÁ MEZCAL
3. POWERS ‘THREE SWALLOW’ IRISH WHISKEY
Extending their long-running success with Cava, the renowned Spanish bubbly producer Freixenet has released a Prosecco and Italian Rosé sparkling wine. The D.O.C. Prosecco is made from 100% Glera grapes in the Veneto region. The sparkling rosé is made from Glera and Pinot Noir, gently pressed and given a slow, cool fermentation to preserve the grapes’ aromatics and freshness. Both are packaged in an eye-catching, textured bottle.
Montelobos Espadín has a partner mezcal: Montelobos Tobalá. Unlike tequila, which can only be made from blue agave, mezcal can use many varieties. This one, made from the Tobalá variety, debuts in December. While the Espadín is balanced with notes of wood, smoke, green agave and cooked agave, Montelobos Tobalá has a more prominent green agave profile, giving way to a milder smoke, wood and cooked agave flavors.
Powers Irish Whiskey announces the U.S. debut of Powers “Three Swallow,” a robust Irish whiskey with the brand’s signature fullbodied and bold flavor. Distilled at the famed Midleton Distillery in County Cork, Three Swallow is made in the traditional Single Pot Still style. Crafted from a mash of malted and unmalted barley, then triple distilled in copper pot stills, Three Swallow is matured in American bourbon barrels before finishing in Sherry casks.
SRP: $21.99 each type
4. BLUE CHAIR BAY RUM COMMEMORATIVE BOTTLE
5. GRAND MACNISH DOUBLE MATURED CASK SERIES
6. DE LA COSTA SANGRIA IN CANS
With a fan base as broad and devoted as Kenny Chesney’s, a commemorative bottle connecting the musical artist’s rum to his music made perfect sense. Vividly silkscreened, the bottle features colorful artwork from Chesney’s Spread the Love Tour; inside is the brand’s best-selling Coconut Rum expression. Together they represent a timely new product sure to appeal to “No Shoes Nation” fans this holiday season. In most major markets; 52 proof
M.S. Walker has launched two new expressions of Grand MacNish. The Double Matured Series features a 13-Year Rum Cask Finished Blended Scotch; and a 15-Year Sherry Cask Finished Blended Scotch. First created by Glasgow merchant Robert MacNish in 1863, the proud blending tradition of Grand MacNish continues with this range. Each whisky has first matured in bourbon barrels before being finished in Sherry or Rum barrels for one year; 86 proof.
Based on California Zinfandel and Merlot, De La Costa Red Sangria surrounds a core of dark fruit with bright citrus (lemon, lime, grapefruit) and balancing sweetness. Best poured over ice and garnished with fresh fruit; its 13% ABV helps keep flavors vivid. De La Costa is produced by fifth-generation Glunz Family Winery & Cellars. Now the Red, White and Rosé Sangrias are available in convenient 375ml cans as well as 1L fliptop bottles. Marketed by Bronco Wine Co.
SRP: Sherry Cask $54.99 | Rum Cask $44.99
SRP: $24.99/four-pack of 375ml cans
WHETHER ENTERTAINING, GIFT GIVING OR SIMPLY ENJOYING THIS HOLIDAY SEASON, BEAM SUNTORY HAS ALL OF YOUR FAVORITES FOR MAKING SPIRITS BRIGHT.
HAPPY HOLIDAYS FROM
Â©2018 Beam Suntory Inc., Chicago, IL USA. All trademarks are the property of their respective owners.
7. THE FAMOUS GROUSE BOURBON CASK & RUBY CASK The Famous Grouse Cask Series is a new range of blended whiskies inspired by the impact of oak casks. Designed to showcase a variety of flavors and have wide appeal, Bourbon Cask and Ruby Cask are the first two expressions in the U.S., created by Master Blender Kirsteen Campbell and Master of Wood Stuart MacPherson. American oak lends caramel and vanilla notes to the Bourbon Cask. For the Ruby Cask, the Port casks add a layer of fruitcake sweetness. 80 proof
8. BEEFEATER PINK Beginning with the traditionally distilled Beefeater dry gin base, Beefeater Pink is fused with natural strawberry, citrus and classic juniper botanicals. Beefeater Pink’s statement-making color is showcased in a bottle that evokes the spirit of London, with a graffiti-style logo. Master Distiller Desmond Payne was inspired by Beefeater’s founder, James Borrough, whose inventions included raspberry gin. Beefeater Pink is best served with tonic, lemonade or on the rocks with chopped fresh strawberries. 75 proof.
9. RISATA MOSCATO D’ASTI SINGLE-SERVE Less is more with Prestige Beverage Group’s release of their popular Risata brand Moscato d’Asti in 187ml single-serve bottles. Stylish and convenient, the new size launched in select markets in October and goes national December 1st, delivering sweet and juicy flavors of peach and apricot. Initially offered in 750ml and limited edition 1.5L packaging, the minis aim to add Risata Moscato to holiday celebrations as party favors and stocking stuffers.
10. SMOOTH AMBLER ‘CONTRADICTION’ BLENDED BOURBON A new rendition of Contradiction from Smooth Ambler is here. This unusual, intriguing blend combines the West Virginia distillery’s own young wheated bourbon with two straight bourbons they have sourced, one from Tennessee and one from Indiana (the original Contradiction was part WV, part IN, and 100 proof). The new at 92 proof is non-chill-filtered; its full-bodied four-grain bourbon character has notes of dried fruit and butter rum.
11. FORTE AMBRONE ROSS Since 1956 the Forte family has specialized in selecting Italian wines. Forte Ambrone Rosso is an example of how the best Italian classic wines can meet the taste of an international audience, telling a story of family, tradition and art of winemaking. Very deep red with purple edges, this full-bodied blend of native Italian varieties shows an intense bouquet of black cherries and berries, gentle acidity, high-toned ripe fruit and mouthfilling texture. Marketed by Bronco Wine Co.
12. MOZART DARK CHOCOLATE LIQUEUR Niche Import Co. is bringing Mozart Dark Chocolate Liqueur to the United States. This Austrian specialty is created by combining bitter dark chocolate, vanilla and caramel with the smoky, bitter notes of noble cacao plants. Beautifully blended, the bittersweet liqueur can be enjoyed neat, chilled or over ice, in coffee or cocktails, or even in dessert recipes. Gluten-free, vegan and made with all-natural ingredients. 34 proof.
Think Millennials are a tricky bunch? Meet Generation Zâ€¦ By Kit Pepper
10 BIN 2018
fter 15 years on center stage, Millennials are about to have to share the spotlight with a new generation whose arrival will rock the consumer scene: Generation Z (or iGen), born from about 1996 to 2012.
The oldest of this group are just 22, but already Generation Z is drinking about 20% less than Millennials did, according to a 2017 survey by Berenberg Research. The same survey predicts this generation will consume 10% less alcohol per capita than Millennials through age 49. This is huge because Generation Z is huge: 86.43 million U.S. residents in 2017 (Statista) versus 71.86 million Millennials and 73.47 million Baby Boomers, the latter a population that is beginning to decline. If marketers have paid avid attention to the wants of Millennials in recent years, it is in part because that generation will surpass the population of Baby Boomers in 2019, becoming the largest consumer generation. But Generation Z is already the largest generation by far and will soon be independent consumers themselves. Understanding what today’s 21-year-old finds compelling may help the drinks trade capture the imagination of these newest legal consumers.
Digital Natives Are Different Queena Zeng is a 21-year-old consultant for JÜV Consulting, which is staffed exclusively by members of Generation Z. She cites her generation’s status as digital natives—they can’t remember a time without Internet—as the most important factor influencing how they process and interact with the world. Their ownership of smartphones is almost universal—98% as of 2017, according to Nielsen. And Generation Z spends so much time online that it has radically changed
their behavior and development, even compared to Millennials who are only slightly older, according to psychologist Jean Twenge. She attributed the difference to smartphones in a 2017 article in The Atlantic: “The Millennials grew up with the Web as well, but it wasn’t everpresent in their lives, at hand at all times, day and night.”
IN THE STORE, SUPPORTING A WORTHY CAUSE WITH PURCHASE IS AN EASY WAY FOR YOUNGER CONSUMERS TO DO GOOD.
Authenticity Is Key Authenticity has been a catchword in Millennial marketing but it is the number-one value of Generation Z, according to Zeng. To explain why it matters more to her generation she circles back to their status as digital natives who receive almost all information online. “We’re trying to figure out what’s real or not, constantly,” she says. “Because we’re exposed to so many different things… we’re able to understand, learn what is real.” Authenticity may be a currency for brands and businesses, but for individuals, “authenticity is being true to self in this digital realm.” This affects how Generation Z filters the information they receive. Zeng stresses that Generation Z is not naïve about how marketing works. She uses social media influencers as an example: “We recognize what is happening here, we understand that they’re getting paid; do we really like the product?” For brands and businesses, authenticity boils down to being able to offer something this generation can stand behind—a “story” that speaks to their wants and concerns.
Stand for Something Zeng says social media is one big reason for the projected decline in alcohol consumption among Generation Z: “We know that social media actually makes us less physically social—we meet up with people less. And alcohol is a social event.” There’s also new competition for the activities other generations traditionally fell back on. “We’re embedded in this digital world with so many other distractions…alcohol is one of the other things we would consume or do for fun.” Lastly, she says, “Social media kind of monitors our behavior, too. It presents our self to others.” Knowing that all behavior, good and bad, will end up online has an effect on what activities will be chosen.
Queena Zeng is “worried about what is going to happen in the next 20 or 50 years, politically, environmentally… Our generation really wants to fix the problems that we have and help each other out— globally.” Generation Z are more likely to support companies that share their values. “We care about what companies are doing. We understand that they can make a difference in this world, and we want them to succeed,” says Zeng. And there are many ways to make a difference. When Mika Bulmash started her importing business Wine for the World, her background in international development inspired her to “make the
world a little bit of a better place.” She came up with the idea of collaborations between established U.S. winemakers and emerging ones from up-and-coming regions. The collaborations tend to create opportunities: The wine made in 2013 by the team of Helen Keplinger of Napa
GENERATION Z IS THE MOST MULTICULTURAL GENERATION YET, INCLUDING MORE YOUNG PEOPLE WHOSE CULTURES DE-EMPHASIZE ALCOHOL.
Imperial Lamian in Chicago boosted revenue by offering non-alcoholic cocktails and bubble tea.
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Generation Z consumers are considered more likely to support companies that share their values. Proud Pour, created by Berlin Kelly (left), spells out specific charitable causes on the wines’ front labels; Sauvignon Blanc supports oyster reefs; the Pinot Noir supports bee habitats. // When starting her import business, Mika Bulmash (above, right) had the idea to forge collaborations between established U.S. winemakers and those in emerging regions. She connected Helen Keplinger of Napa Valley (left) and Ntsiki Biyela in South Africa helped Biyela self-fund her own winery.
Healthy Planet, Healthy Body
Valley and Ntsiki Biyela, in South Africa, helped Biyela self-fund her own winery, Aslina, last year. In the store, supporting a worthy cause with purchase is an easy way for younger consumers to do good. The wine label Proud Pour makes specific promises with the sale of each bottle of California Sauvignon Blanc or Oregon Pinot Noir toward restoring oysters or planting bee habitat. And Elephant Gin’s handwritten labels each carry the name of a legendary elephant or one now being protected by partner groups. The trend of social-cause tie-ins has picked up of late. Other examples include Amarula Liqueur (elephants); Bee’s Box Wines (10% of profits to pollinator.org); and several wineries (notably J. Lohr and Sutter Home) that raise funds for breast cancer awareness and research.
For socially conscious Generation Z, the health of the planet and personal health aren’t radically different. Concern for animals and the rise of plant-based eating has boosted veganism by 600% in the U.S. between 2014 and 2017 alone, according to a 2017 Global Data trend report. Organic food has grown from 3.1% of the total food market in 2009 to 5.5% in 2017, based on Organic Trade Association figures. The healthy living trend has caught the attention of adult beverage suppliers and on-premise businesses. Diageo, for one, offers Ketel One Botanical, with lower alcohol (30% ABV), no artificial flavors or sweeteners and no sugar. The company has also invested in Seedlip, a “distilled non-alcoholic spirit” that is made for use in alcohol-free cocktails and is sugar and sweetener free, with zero calories. The drinks trade, too, is moderating its consumption in an effort to create a sustainable work life. This year at Tales of the Cocktail, William Grant’s opening
BLACK FOREST CAKE ALE Brewed to celebrate our 25th anniversary, Brewmaster Jerry Vietz unleashed his creativity to dream up this sumptuous specialty brew based on the idea that “you can’t have an anniversary party without a cake”. With roasted malt aroma, tart cherries, cocoa beans and dark chocolate flavors, Ale Gâteau Forêt-Noire was brewed to be pleasantly evocative of the classic Black Forest cake. There’s always something to celebrate, and Ale Gâteau Forêt-Noire is the perfect dark specialty ale to get your celebrations going!
LIMITED RELEASE INFO@UNIBROUE.COM
Brewed by Unibroue: Chambly, Québec, Canada J3L 2H6 | Imported by Unibrew USA : New York, NY 10036 Please enjoy our refermented ales responsibly.
FOR SOCIALLY CONSCIOUS GENERATION Z, THE HEALTH OF THE PLANET AND PERSONAL HEALTH AREN’T RADICALLY DIFFERENT. party was entirely teetotal, with 20 boozefree cocktails on pour—an experience likely to boost alcohol-free options on bar menus across the country. Culture also has an impact on the consumption of alcohol. Imperial Lamian in Chicago offers a menu of authentic Chinese food to a clientele that is about half Asian, says Beverage Manager Gerardo Bernaldez. He realized two years ago that some of his guests “aren’t into drinking” and added six non-alcoholic cocktails, which “increased revenue by, like, $5000 a month.” Many of those drinks have now been replaced by bubble teas with, so far, no change in demand. Generation Z is the most multicultural generation yet, according to U.S. Census statistics, including more young people whose cultures deemphasize alcohol.
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8 Seconds—More or Less The infamous 12-second attention span among Millennials is now 8 seconds for Generation Z. But what frustrated parents might consider a character flaw is actually a symptom, once again, of life as a digital native. Constant input, both online and off, creates the need for sorting. Anything boring or irrelevant is discarded in a few seconds; items considered engaging or meaningful may get more time, or be passed along to friends. As Queena Zeng puts it, “If we like what you’re trying to communicate to us, we’ll pay attention. If there’s that storytelling that really appeals to us, we’ll listen.” The Treasury Wine Estates brand 19 Crimes takes storytelling literally. Introduced in 2012, it won early followers for its quirky branding—a different 18thcentury British criminal on each label and collectible corks that reveal the crimes committed. But in July 2017 the brand launched an augmented reality app that animates the mugshot on each label, allowing the convict to tell his or her own tale. 19 Crimes had sold 100,000 cases by 2014 and was slightly over 1 million cases in 2017. Less than a year later, Treasury confirms that 19 Crimes is a 1.5 million case brand and there have been more than 2 million downloads of the app. Not everyone has augmented reality at their fingertips. Authentic reality still works too. Brent Kroll, founder of Maxwell Park, a wine bar in Washington, DC., says, “Everyone should be collaborative: It’s the future of somms, wine
REAL DEAL Maxwell Park in Washington, DC, is “devoted to the adventurous imbiber.” The owner, sommelier Brent Kroll, has developed a Gen-Z-friendly vibe that includes rotating about half the 50 wines by-the-glass according to the month’s theme. // Augmented reality based on wine bottles may seem hokey to Baby Boomers, but 2 million downloads suggest that Treasury Wine Estates’ “living wine label” app has paid huge dividends in terms of exposure and trial.
bars.” He wants guests to feel like “you’re creating an experience for them.” Engaging monthly themes, a constantly rotating by-the-glass list, and a reputation as a favorite hangout of off-duty somms gives the place a genuineness that invites guests to feel like insiders. And retail customers were captivated by South African winemaker Ntsiki Biyela’s story when she made a sales trip to New York early this year. Twenty years ago Biyela was a domestic worker applying for study grants and took what she was offered: enology. When she arrived in Stellenbosch to start her courses, she had never tasted wine and didn’t speak Afrikaans, the language she would be taught in. Six years later she was the first black woman winemaker in South Africa.
A Final Word Asked what businesses should do to reach Generation Z, Queena Zeng says, “The most important thing is definitely to listen. At the end of the day, businesses are for people. If they listen to what people want, it’s a win-win situation.” ■
COFFEE’S NEW ADDICTION
CAFE AGAVE SPIKED COLD BREW, FIRST-OF-ITS-KIND GOURMET COFFEE PLUS ALCOHOL When founders Mark Scialdone and AmiLynn Bakshi set out to launch Cafe Agave Spiked Cold Brew, it was about more than just launching a delicious, ready-to-drink spiked coffee product. Scialdone, a coffee aficionado and Italian-trained coffee roasting expert, and Bakshi, a twenty-plus-year alcohol industry executive, had much greater expectations for their buzz-worthy brew. “We saw the opportunity to create a new category of beverages that combined two of peoples’ favorite things – gourmet cold-brewed coffee and alcohol,” says Scialdone. With a vision to revolutionize the ready-todrink alcoholic beverage market, this coffeeplus-alcohol duo launched the first superpremium prepackaged spiked cold brew coffee in June 2018. Their “bar” was to meet the demands of even the most discerning coffee and alcohol drinkers. We think their offering certainly has hit that mark. “Farm-to-can may not be something you would think of when it comes to beverages but people are drinking better and looking for quality, they want to know the source – whether it’s coffee or alcohol, and that’s core to our product,” says Scialdone. “In coffee, they are choosing gourmet blends and new brewing techniques. Cold brewing is at the top of this coffee revolution, and its massmarket appeal is growing exponentially as people continue to discover it. There is an industry culture shock happening as craft becomes the new normal. Consumers desire more from a brand, they want premium ingredients they believe in.”
18 BIN 2018
“THERE IS AN INDUSTRY CULTURE SHOCK HAPPENING AS CRAFT BECOMES THE NEW NORMAL. CONSUMERS DESIRE MORE FROM A BRAND, THEY WANT PREMIUM INGREDIENTS THEY BELIEVE IN.”
REVIVAL OF THE
Cafe Agave Spiked Cold Brew uses only the highest quality ingredients. “Cafe Agave Spiked Cold Brew is a coffee-forward, super premium, ready-to-drink coffee cocktail. We wanted to appeal to consumers with a knowledgeable palate, not willing to settle for a ‘milkshake in a can’ or other so-called ‘coffee-flavored’ beverages that don’t contain any actual coffee.” says Bakshi.
Cafe Agave’s premium blend is a marriage of 100% Arabica Columbian dark roast coldbrewed coffee, real dairy cream, fermented agave and other natural flavors. It’s also gluten free. It is conveniently packaged in sleek 6.3oz cans available in both singles and four packs. Consumers can try it in four delicious coffeeforward flavors: Espresso Shot, Caffe Mocha, Salted Caramel and Vanilla Cinnamon.
DRINK DIFFERENTLY. NOT YOUR AVERAGE CUP OF JOE.
THE REVOLUTION WILL BE CAFFEINATED
So why cold brew? Cold brew is literally worth the wait. During the traditional brew process, roasted coffee grounds are soaked in hot water (anywhere from 170°F to near boiling temperatures) for up to 35 minutes. The hot water absorbs the aromas and flavors of the coffee grounds during this period. Coffee beans have natural fatty oils and acids that are soluble only at high temperatures. This is what gives black coffee the acidic bitterness or bite that most people associate with it and is usually counterbalanced with cream and/or sugar. Instead of relying on heat to extract the flavor and aromas of roasted coffee grounds, cold brewing utilizes time (typically 12 to 16 hours) as the brewing factor, thus never releasing the acrid oils and acids. This makes for a richer, smoother and “sweeter” brew. The difference is great enough that many people who never drink coffee without cream and sugar often find themselves drinking their cold brew black. It tastes less bitter than traditional hot-brewed coffee because it has approximately 67% less acidity than hot-brewed coffee. The process has other added benefits too, such as releasing about twice the amount of caffeine versus a standard hot brew. Cafe Agave Cold Brew Coffee is 100% Arabica. In the coffee world, there are two kinds of beans: Arabica and Robusta. Arabica coffee beans are superior to Robusta in terms of flavor and quality. They are grown at higher elevations for longer, giving the beans more time to develop their rich flavors. They are then dark roasted to deliver an intense, full-bodied bittersweet, and bold flavor versus lighter roasting that delivers more floral, berry, fruit, citrus flavors. It’s this bold and rich flavor that makes the perfect base for Cafe Agave Spiked Cold Brew. And from a consumer awareness perspective, cold brew is officially an “it” drink, particularly with millennials. According to recent figures, cold brew coffee sales have risen upwards of 500% over the last five years. And the trend has mass-market appeal, as popular in independent coffee shops as it is in chains such as Starbucks and Dunkin Donuts. The Cafe Agave team is so serious about its coffee, that they are even members of the Specialty Coffee Association.
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While Cafe Agave Spiked Cold Brew has mass appeal to anyone of legal drinking age, we seem to think they hit the bullseye with today’s most desirable target audience, millennials. In a world where seismic shifts in media, politics and social issues seem to be the norm, people feel compelled to be on 24/7. The social media/digital world has created a new sense of impulsivity and urgency. As a result, this online lifestyle has caused a void and has increased consumer’s desire to search for beyond average, better, real experiences.
(AGAVE FERMENTATION) Unlike the majority of ready-to-drink products on the market which are made with Malt (grain based), Cafe Agave is wine based. In 2019, they will convert to their new formulation which uses agave wine as the alcohol base for their product. Agave wine is made from the fermented sap of the Agave plant, the same plant used to make tequila. Cafe Agave is the only wine-based product available in a sleek single-serve 6.3oz can. And, at 12.5% ABV, each serving is equivalent to about a glass of wine and a half of a cup of coffee. Something we think that consumers can easily wrap their heads, and hands, around. Because of the wine base, Cafe Agave can be sold to anyone carrying a beer and wine license, making it much more accessible in retail outlets across the country.
CAFE AGAVE SPIKED COLD BREW IS A COFFEE-FORWARD, SUPER PREMIUM, READY-TO-DRINK COFFEE COCKTAIL
Enter Cafe Agave. As history demonstrates, coffee and alcohol are two of the oldest drinks to connect to social activity. They bring people together, encourage meaningful conversations and interactions and are welcoming symbols to facilitate dialogue on all topic – in the real world versus online. And that little hit of natural caffeine doesn’t hurt when you are living life 24/7. “Cafe Agave Spiked Cold Brew meets the demand for a product that didn’t exist,” says Bakshi. “It’s about a lifestyle.” And we know that coffee represents even more than a conversation starter for this group. Today’s cafes are the new mobile office for this generation. “Entrepreneurs, freelancers and bloggers choose to grow their businesses from coffee shops rather than cubicles,” says Bakshi. There’s a certain romanticism about the entire coffee experience – they expect it to have a story and sense of community, much the way wineries do. “Coffee has grown up, right alongside millennials,” adds Bakshi. This audience came of age being told that they could be anything they wanted. And, as adults, they live by this motto. Purpose-driven, constantly moving, shifting, and on-the-go driving to deliver against their personal goals and vision. Better consumption is their norm, actively choosing quality over quantity with more sophisticated and nuanced tastes. They exhibit “micro-dosing” behaviors, the act of greater self-awareness/regulation, across “indulgent” categories like alcohol. They want to remain in control at all times. Cafe Agave Spiked Cold Brew is catered to deliver to this audience.
PREMIUM AGAVE FERMENTATION WITH 12.5% ALCOHOL BY VOLUME
100% PURE ARABICA GOURMET COFFEE HAND BLENDED AND ROASTED
GOURMET COFFEE SPIKED WITH PREMIUM AGAVE
GOURMET ON THE GO When there isn’t enough time to squeeze in an at-home coffee-making ritual or even wait for the barista to brew a perfect cup, a premade product that is as satisfying a drinking experience as the real thing is highly valuable to consumers in this fast-paced world. We see this with the massive influx and acceptance of nonalcoholic cold brew sold across all channels in the off-premise. The same goes for alcohol. Cafe Agave Spiked Cold Brew is made for real coffee connoisseurs who also want a really good drink. They don’t have to settle when on the go. From brunch to pool parties, to rooftop lounges, concert venues to music festivals, sporting events, casinos to hotel minibars, or even for a little pick me up before heading out on the town. Scialdone talks to that coffee “magic hour” that occurs in the late afternoon when a caffeinated boost is highly welcome. We suspect that Cafe Agave’s super-premium real coffee cocktails are likely to turn these coffee “magic hours” into Cafe Agave “happy hours.”
SPIKING THE MARKET Scialdone has been in the coffee business since his 20s when he lived in Seattle, putting him right on the cusp of the American espresso craze just before Starbucks made its monumental splash. With knowledge about the coffee industry and the skill to train staff on coffee service in his back pocket, he moved to California and opened a chain of coffee houses and a roastery. Being so close to the source in a state dotted with wineries in every direction, he naturally developed a passion for wine. Like the rest of us, Scialdone took note that establishments without a full alcohol license are challenged to come up with offerings besides beer and wine that please those with upscale tastes who are looking for a mixed drink. With a zeal for coffee that never went stale, he began to look for ways to combine these two pursuits from premium sources. In early 2017, he launched Cafe Agave Cream Liqueur - “the adult coffee creamer”– that adds a silky kick to coffee drinks. However, even though it is also winebased, it is used primarily as a mixer rather than a ready-to-serve product. But there was still an unmet consumer need in the coffee 22 BIN 2018
CAFE AGAVE SPIKED COLD BREW IS MADE FOR REAL COFFEE CONNOISSEURS WHO ALSO WANT A REALLY GOOD DRINK. sector for a sophisticated all-in-one beverage with premium ingredients. Scialdone’s business partner is Ami-Lynn Bakshi, a 20+ year alcohol industry veteran and former Diageo Innovation executive. Having left the company two and a half years ago to start a family, she never lost the drive to build exciting new brands. She began looking for a new start-up venture in the beverage space to showcase her capabilities. And after taking on several advisory roles, she and Mark were introduced through colleagues. Together Scialdone and Bakshi worked on carefully defining the opportunity and concept. Shortly thereafter Cafe Agave Spiked Cold Brew was born.
WHAT ELSE DO YOU TWO HAVE UP YOUR SLEEVES? “If we told you it wouldn’t be a secret!” jokes Scialdone. “But rest assured, we are working on some great ideas that we know consumers will love.” The Cafe Agave team remarked that they are constantly listening to consumer
feedback and plan to address areas such as sugar-free, dairy-free as well as other flavors and formats. We can’t wait to see what they come up with next.
WHERE TO BUY IT Launched in June of 2018 in Las Vegas, Nevada, Cafe Agave Spiked Cold Brew can now be found in the cooler case of your favorite stores. Focused currently in Nevada, Arizona, California, Washington and Oregon, the team is looking to launch nationally in February of 2019. It is available at an MSRP of $13.99/four pack or $3.49 per single can.
ANY LAST REMARKS? When I asked Scialdone and Bakshi if they had any other thoughts to share, Scialdone confidently said only one thing. “We have worked hard to develop the very best spiked cold brew available in market now and in the future. We know that other products will ultimately enter this space. But before you try them, we encourage you to ask what’s in their can.”
HAPPY HOLIDAYS! One of the real joys of the holiday season is the opportunity to thank our customers and suppliers for our past yearâ€™s success and to wish you and your families peace and prosperity in the new year! From all of us at
Paciic Edge Wine & Spirits
by the numbers
G&T TO THE MAX
This November in Las Vegas, the local chapter of the United State Bartenders’ Guild (USBG) and Fever-Tree broke the Guinness World Record for “Largest Gin & Tonic.” The recipe?
400+ bottles Empress 1908 Gin 165 gallons Fever-Tree Aromatic Tonic 5.5 gallons Lime Juice
GALLONS IN VOLUME
The final volume was just shy of 350 gallons, smashing the previous record of 181 gallons. This massive exercise in mixology took place at the Apex Social Club in The Palms Casino Resort with Las Vegas’s skyline as the backdrop. The event raised more than $10,000 for Keep Memory Alive, a non-profit targeting neurocognitive disorders.
A REBOUND YEAR IN THE VINEYARD
World wine production is expected to jump +12% this year, bouncing back from 2017 when bad weather sent harvests slumping to their lowest levels in more than two decades, according to the Paris-based International Organisation for Vine & Wine (OIV). ■ GLOBAL WINE PRODUCTION is expected in 2018 to increase by the equivalent of about 4.1 billion bottles. ■ ITALY is expected to keep its spot as the world’s biggest wine producer in 2018, with volumes rising 14% to 48.5 million hectoliters. ■ FRANCE remains the runner-up, even as production there jumps 27% to 46.4 million hectoliters. ■ In SPAIN, the volume of the 2018 vintage is forecast to rise 26% to 40.9 million hectoliters. ■ The U.S. remains the world’s fourth largest producer, with 2018 wine production expected to increase 2% to 23.9 million hectoliters, the OIV said, citing data from the U.S. Department of Agriculture.
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Will Spend More Green for Greener Brew The majority of beer drinkers in America are ready to pay more for sustainably produced beer, according to a study from Indiana University. Based on a survey of 1,095 beer drinkers over 21, 59% of consumers said they would pay, on average, 22 cents more per 12oz bottle, or $1.30 per six-pack. Interestingly, after controlling for difference in price, researchers found no correlation between type of beer preference and willingness to pay more for sustainability. In other words, Bud drinkers are just as ready to spend more as craft beer drinkers are, when they think the beer has been brewed with OF CONSUMERS environmental sensitivity. WOULD PAY The upshot of this study, say the authors: Brewers can and should introduce more energy-saving practices more per bottle into their production, as or $1.30 per six-pack their customer are willing to absorb the extra costs.
2018 GLOBAL WINE PRODUCTION IS EXPECTED TO INCREASE TO ABOUT
4.1 BILLION BOTTLES
Meanwhile, California’s Wine Institute has reported that the 2018 growing season there played out extremely well across the state. Harvest began anywhere from 10 days to three weeks later than in 2017, and vintners are reporting exceptional quality, thanks to consistent growing conditions and cooler temperatures, which allowed the grapes to mature slowly. “This is one of those years where everyone is happy,” said Mark Burningham, Director of Grower Relations for Benziger Family Winery in Sonoma County. “Yields are up and quality is excellent, thanks to the moderate temperatures and dry conditions.”
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RENÉ BARBIER SHOWS OFF SHAPE-SHIFTING POWER
WINE MEETS #SOCIALMEDIA @ ‘BIG GAME’ Yellow Tail is again planning to advertise during the Super Bowl, and this year the Australian wine brand will use two fan-produced six-second videos in their brand new “Tastes Like Happy” TV commercial. This represents the third straight year Yellow Tail has advertised in the “Big Game,” but the first time with such a direct fan base tie-in; the brand boasts 1.3 million social media followers. deutschfamily.com | tasteslikehappy.com
Promoting René Barbier as the base for Sangria was a natural during summer. Now, with cold months approaching, Mulled Wine is ready for the Mediterranean Red (blend of Tempranillo and Merlot). Think about it: Mulled Wine, pleasing cold-weather folks for ages, is like winterized Sangria. Not to mention a holiday cocktail option that isn’t Eggnog. And, like Sangria, it can always be customized according to one’s taste preferences. renebarbierusa.com
Mulled Wine 750ml bottle René Barbier Mediterranean Red 1 Orange, sliced into rounds ¼ cup Brandy
¼ cup Honey 8 whole Cloves 2 Cinnamon sticks 2 Star Anise
Method: Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil) over medium-high heat. Reduce heat to medium-low and simmer for at least 15 minutes. Strain, and serve warm. Garnish with additional oranges, cinnamon or star anise, as desired.
PAIR OF NEW LABELS JOIN VINEYARD BRANDS Vineyard Brands has added two new wines to their global portfolio. From South Africa comes Lievland (“Love Land” in Afrikaans), a revived Stellenbosch estate with a colorful local history and an ideal location; the horseshoe-shaped valley enjoys with an abundance of water, cooler temperatures and protection against the harsh winds. Being imported: Old Vines Chenin Blanc, Bushvine Pinotage and Cabernet Sauvignon, SRP $18.99. Tenuta di Fessina, a winery on Mount Etna in Sicily, founded in 2007. The young estate controls vineyards (many with vines 80-110 years old and at high altitude) on different sides of Mount Etna, producing fine expressions of the indigenous varieties. Fessina’s offerings in the U.S. include seven wines, under the Erse, Laeneo and Musmeci labels. vineyardbrands.com
30 BIN 2018
ODFJELL, NOW ALL ORGANIC, RE-CONNECTS LABELS TO NATURE It has been more than a quarter century since Dan Odfjell, a Norwegian shipping owner, dropped anchor, so to speak, in Chile. With 284 acres of vines now certified organic and Biodynamic, Odfjell Vineyards is re-framing its three-tier portfolio with a makeover. The new design aims to connect to nature via the elements of earth, water and fire. Odfjell Armador (SRP $15) features the land element. Odfjell Orzada (SRP $23) evokes water. Odfjell “Aliara” (icon red blend, SRP $44) highlights fire. ffwsales.com
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34 BIN 2018
SPIRITS COM ESS PE SIN TI T BU
LD WIN NER
CONNECTING PAST & PRESENT CHAMPAGNE HENRIOT HONORS THEIR 200TH ANNIVERSARY VINTAGE BY CELEBRATING THE FUTURE BY KRISTEN BIELER
he year 2018 has been an eventful one for Champagne Henriot. The house debuted a new prestige cuvée, Hemera 2005. Sales in the U.S. climbed +14% in 2017, outpacing the robust Champagne category. And Maison Henriot celebrates a bicentennial birthday of sorts, with the release of its 200th vintage, 2008. The anniversary is a significant one, to be sure, yet the Henriot family is using it as an opportunity to look ahead, rather than reflect on the past.
“Celebrating by looking back is like admitting you have no future,” says Gilles de Larouzière, 8th generation of the Henriot family and the current president of Maisons et Domaines Henriot (MDH). “The reason we are still thriving as a family-owned company after 200 years is because we always looked forward. Not many family houses can say that.”
Laurent Fresnet, Chef de Cave and Gilles de Larouzière, President, Maisons et Domaines Henriot
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A Champagne Apart But then, Champagne Henriot isn’t like other Champagnes. One of the very few independent houses left, Henriot is not large, nor a tiny grower-Champagne producer, either. The House’s strength and quality is rooted in their exceptional vineyards—among the most enviable sites in Champagne—and their longstanding, intimate network of family growers. When de Larouzière talks about family, he’s also referring to these growers: “The relationships we have with our growers go back many generations. We operate entirely with verbal agreements, not written contracts.” Perhaps a blessing of being two centuries-plus old is self-awareness. “We have not really ventured into the ‘lifestyle’ and marketing-driven Champagne segment because that is not
Champagne Henriot 2008: Vintage of the Century? Sometimes, you just get lucky. “The 2008 vintage in Champagne was the best I have tasted in 30 years, and we are so fortunate that it happens to be our 200th anniversary vintage,” says Fresnet. “Elegant, complex, lively and structured, this vintage with incredible aging potential.”
who we are,” de Larouzière explains. While the Champagne Henriot message isn’t a radical one—authenticity, quality, provenance—it’s one that the U.S. consumer was ready for, he believes, and explains the brand’s current momentum. “We are hearing from the American market that people are looking for a more boutique Champagne. The younger generation in particular wants genuine, highly-crafted products and are less interested in established brands.”
Reclaiming the House Style Nothing happens quickly in Champagne. “When I joined in 2006, Joseph Henriot
Reinventing Tradition: Cuve 38 This unusual “perpetual” cuvée began in 1990 when Joseph Henriot set aside a vat of the estate’s finest Chardonnay Grand Crus. Every year, a portion of top-quality Blanc de Blancs is added, so Cuve 38 “captures the essense of each vintage,” says de Larouzière. “It’s an example of how we achieve a balance between the past and the future.”
asked me to refine our style across the entire portfolio so all our Champagnes would reflect our signature fresh, refined, mineral-driven style,” explains Chef de Cave Laurent Fresnet, who has been working toward this goal for the last 12 years. With the release of Hemera 2005, this evolution is finally complete. Hemera replaces the now-discontinued and muchloved prestige cuvée, Les Enchanteleurs. “Les Enchanteleurs was autumnal, more generous and ample with oxidative notes,” explains Fresnet. “It belonged to a time when one would smoke cigars and sip Champagne after dinner. Hemera expresses precision and finesse.” Amazingly, the only difference between the two cuvées is the harvest date. Hailing from the same terroir in six villages of Côte des Blancs and Montagne de Reims, Hemera’s grapes are picked earlier to preserve acidity and freshness, which gives the wine its luminous style. “When you drink Champagne you should experience a kind of enlightenment, an illumination like you are drinking light,” says de Larouzière. Hemera was named for the Greek Goddess of Daylight, whose main task was to dissolve the night and bring the dawn.
The Advantage of Time Impatience is the enemy of exceptional Champagne. As an independent company, Maison Henriot has the luxury of aging their wines as long as deemed necessary—the just-released 2008 vintage (which many believe could be the Champagne vintage of the century) didn’t hit the market until a year later than most houses. “We have no pressure from the market or shareholders, so we can always prioritize quality,” says de Larouzière. “In order to reveal the purest expression of Chardonnay and terroir, we want to age our Champagnes longer than is typical—12 years for Hemera and eight for Vintage 2008.” Time and tradition are themes that come up frequently in conversation with de Larouzière. “We look at time over many decades and we are actually planning and working two generations ahead.” It’s a strategy MDH applies to all its domaines, from Bouchard Père & Fils in Burgundy to Beaux Frères in Oregon. “For us, this is the best expression of what tradition is. It’s not just about what my father or grandfather was doing, but carrying forward what we inherited. Keeping these values alive gives us a sense of modernity and great anticipation.” n Cuvée Hemera 2005—equal parts Chardonnay and Pinot Noir only from Grand Cru vineyards— replaces Cuvée des Enchanteleurs and exemplifies the Henriot style of freshness and elegance.
Bringing Champagne to Life Quality Champagne should “enlighten the senses and inspire emotion,” believes de Larouzière. To introduce Hemera and the 2008 Vintage to the U.S., Champagne Henriot has partnered with Epicurean Nights to develop a one-of-a-kind multi-sensory and immersive experience entitled From Darkness to Light. “It's a quite innovative way of sharing our passion and our values, yet remains really true to who we are.”
38 BIN 2018
GREAT IN THE PLAINS MICAH ANDERSON, PONYBOY, OKLAHOMA CITY BY ALIA AKKAM
icah Anderson is General Manager of Ponyboy in Oklahoma City, part of the burgeoning, locally-based 84 Hospitality Group.
BEVERAGE INDUSTRY NEWS: What do you hope to bring to the Oklahoma City bar scene with Ponyboy? MICAH ANDERSON: A place where
people can feel welcome ordering anything, whether a Vodka Soda or Jack and Coke, but still be able to get great cocktails with fresh ingredients. On any given night you can see someone drinking a beer or taking a shot and another ordering a Paper Plane. BIN: Ponyboy is named for a character in Oklahoman author S.E. Hinton’s novel The Outsiders and the bar is an ode to the state. How does the beverage program reflect that? MA: Our menus have featured cocktail names that bring to mind classic Oklahoma memories we all share, such as the
How Long He’s Been Bartending: Around 5½ years Favorite Spirit: Rum Favorite Cocktail: “Depends on the day, but I typically order a Daiquiri.” If He Wasn’t a Bartender He Would Be: Coaching football
40 BIN 2018
“Our menus have featured cocktail names that bring to mind classic Oklahoma memories we all share.” Sallisaw Sunset because Oklahoma has the best sunsets in the country, or the Keys to the Lakehouse, a nod to Oklahoma’s lake culture. BIN: You’re making drinks like the Black Eagle (local KLLR Coffee Roasters espresso, Sailor Jerry spiced rum, Cynar, brown sugar syrup, black walnut bitters). Cocktail culture in Oklahoma City is relatively new. How are you educating customers on the unfamiliar? MA: The industry side grew so rapidly that it left consumers in the dust, and we have had to do a bit of backtracking, focusing on the re-education of classic cocktails and how these drinks influence our style and aesthetic. We like to talk with people and help them better understand our local bar industry. BIN: How do you think Ponyboy meshes with 84’s overall hospitality mission?
MA: The feedback we get from guests is
how comfortable they feel in our space and how our staff treats them like family. That is huge for us. Because we use quality ingredients, we fully believe in all of the things we serve. Our menu is simple yet unique, and we try to keep it familiar and consistent. ■
• 24K Magic Ingredients: 2 oz Rye Whiskey ¾ oz Rosemary Honey ¾ oz Lemon Juice 1 Egg White Method: Shake and strain into Nick & Nora glass; garnish with edible gold dust.
FORTIFIED FOR GROWTH
Innovation is invigorating both the vermouth and aromatized wine categories. Dubonnet has been repackaged and reformulated. Martini & Rossi recently added a pair of Riserva Speciale vermouth expressions.
LIGHT YET INTENSE, VERMOUTH & AROMATIZED WINES GAIN TRACTION BY JACK ROBERTIELLO
hen the Berlin-based show Bar Convent rolled into Brooklyn earlier this year, among the notable attendees were Martini & Rossi’s Master Herbalist Ivano Tonutti and Master Blender Beppe Musso, hosting a pop-up Caffe Torino bar inspired by the original in Turin. In fact, brand owner Bacardi focused much of their attention at the show on the recently-expanded vermouth portfolio, the sort usually provided to boost more lucrative brands. It’s another sign, if we needed any, that lower-alcohol ingredients—namely vermouth, Sherry and aromatized wines—are on a steady upswing in the U.S. Driven by classic recipes and new creations, as well as sessionable, low alcohol cocktails, these flavored, bittered and sweetened wines have become essential tools in establishing an operation’s cocktail credentials. Now, such brands as Noilly Pratt and Martini are joined on shelves and behind the bar by French Dolin, Italian Cocchi,
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and newcomers like the Gallo-owned Lo-Fi range. The recently launched Martini & Rossi “Riserva Speciale” efforts—Rubino and Ambrato—are vermouth variants aiming to stretch the category, says Angelito David, North American Brand Director: “As the U.S. palate matures toward bitter drinks and cocktail culture continues to evolve, trends such as aperitivo and lowABV drinking will become increasingly prevalent. And as consumers continue to drink less but better, we will see more brands moving toward premiumization.”
Attention from Gatekeepers Like most of these intensely flavorful products, the aim is to get the Riserva Speciale range into the hands of bartenders. It’s certainly what drove Heaven Hill’s move to reinvent the domestic Dubonnet, the American-made version of the classic French aperitif-style
wine. Updating was needed, says Heaven Hill’s Ambassador, Lynn House, to return the brand to its roots. “Since the recipe is proprietary, we had to do a little reverse engineering to get it close to the European version, but we weren’t trying to copy it,” says House, pointing out that more quinine and botanicals, a lighter wine base (Muscat of Alexandria) and a slightly higher ABV make the new Dubonnet more suited to what American bartenders want in an aromatized wine. Heaven Hill has surely taken notice of Lillet, the wine-based aromatized wine of Bordeaux, which is as strong as ever in the U.S. since joining Pernod Ricard’s portfolio in 2016. Founded in 1872, Lillet has long enjoyed a reputation for versatility, enjoyable as an aperitif over ice with a slice of orange; in a long drink with ice, tonic and fresh fruit; or in classic cocktails like
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2018 Â©2017 IMPORTED BY THE GLENLIVET DISTILLING COMPANY, NEW YORK,BIN NY 43
The Dubonnet Dandy starts with the aperitif as a base, then adds Elijah Craig Bourbon, orange liqueur and two types of bitters.
the Vesper. Lillet Blanc is a bar staple, but the introduction of Lillet Rosé a few years back has helped bolster the brand. In fact, the Rosé this year took home a Chairman’s Trophy at the Ultimate Beverage Challenge in the Bitter/Amaro/Aperitif category, just ahead of the Blanc. Sherry’s upswing, partially due to discovery by bartenders but also a result of consistent attention to the U.S. from major players like González Byass and Lustau, has also brought Sherry-based vermouth (aka vermut) to our market. For Lustau, their vermuts start with a base of Amontillado and Pedro Ximénez for the red, Fino and Moscatel for the white. González Byass’ red is Oloroso- and Pedro Ximénezbased from a 19th century recipe, with the about-to-be-released white all Fino. “There were several indicators that drinking preferences were undergoing a shift,” Myrna Santos Mayor, Director of Lustau-owner North America Grupo Caballero, explains about the move into vermouth. “We observed considerable
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Martini & Rossi booth at Bar Convent Brooklyn 2018 // Sherry producers such as Lustau see interest in vermouth (vermut) as a natural extension of America’s growing interest in Sherry.
curiosity, not only about crafted products with a history, but also the desire for a simpler drink that could nonetheless offer the complexity found in cocktails. The growth of the Sherry cocktail culture spread worldwide by an industry enamored with the diversity of Sherry wines has influenced the success of vermut.”
Quality Attracts For its part, the Italian producer Carpano, best known for its Antica Formula which helped start the vermouth renaissance in the U.S., has in the past few years launched a dry and a Classico Rosso to join its Bianco and the bitter fortified Punt e Mes. Brand owner Fratelli Branca’s Global Brand Ambassador Nicola Olianas credits American bartenders with rejuvenating the category and encouraging Carpano to introduce new products. He says Classico, launched recently here, was developed due to the growing interest in aperitivo culture. As well as entering the vermouth category, González Byass has been leveraging interest in Sherry by releasing the limited availability en rama (lightly filtered or unfiltered Finos) and the Las Palmas range, limited selection Finos
aged up to ten years, as well as a 40-yearold Amontillado. “The export of Sherry to the U.S. is growing. Things had been slow for decades but there is now a certain level of interest among educated consumers for high-end products,” says Nicolas Bertin o, C E O an d M a na g e r o f González Byass USA. “They are very attractive to sommeliers not only in Spanish restaurants but in general.” Like most reps, Santos Mayor expects gradual but steady growth in the U.S.: “The difference, I trust, will take place once the consumers begin to ask for quality vermouths to be poured by the glass. With increased popularity of low-ABV cocktails and more widespread responsible drinking habits, the vermouth market can only benefit. With higher quality and tastier vermouths entering the market, the better the category will respond.” ■
MOST COCKTAILS COME WITH A NAPKIN. ® THE DARK ’N STORMY COMES WITH A TRADEMARK. A rose by any other name may
smell as sweet, but a Dark ’n Stormy by any other rum would not taste as great. In truth, it wouldn’t even be a Dark ’n Stormy. This is one of very few cocktails to earn a US Government trademark. Not to protect us, to protect the drink. Because there’s a huge difference between Black Seal Rum and any other. It’s a deep, luscious rum made from a 168-year old family recipe using three individually aged distillates. And don’t even get us started on ginger beers! We crafted Stormy Ginger Beer to harmonize perfectly with Black Seal into the ultimate Dark ’n Stormy.
DARK ’N STORMY RECIPE ®
Into a tall glass filled with ice, put 6 oz of ginger beer, and float 2 oz of Black Seal Rum on top. Stir (until it looks like a storm cloud). Lime optional, enjoyment mandatory.
For the ultimate Dark ’n Stormy, use Goslings Stormy Ginger Beer. The #1 selling ginger beer in the U.S. Try the delicious diet version for a Diet Dark ’n Stormy.
For Seven Stubborn Generations Hand-crafted slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ALC/VOL. 80 Proof. Product of Bermuda. Castle Brands, NY, NY. www.goslingsrum.com
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1-844-LIBDIB1 (542-3421) | www.libdib.com 46 BIN 2018
It’s not what you expect from a tequila
Creamy. Velvety. Smooth. It’s not how you would describe most tequilas. But Tequila David Reyes isn’t like most tequilas. It’s quite simply the tequila of your dreams.
Taste it once and you’ll understand.
YEAR OF EXTREMES
EYE CANDY & MIND CANDY?
Who says there’s nothing new under the sun? 2018 saw the rise of flat-barreled bottles and cannabis-infused wine, among other oddities.
FROM SMALL BATCHES TO BIG PINK, 2018 WAS BOLD ABOVE ALL
hat with 2018 being a year of political turbulence, why should the wine and spirits industry be any different? It was a strange year, marked by a major somm scandal, continued consolidation and brand acquisition, and launch after launch being the new normal. Perhaps an indication of how strange things have become: in October when Constellation Brands, representing a $40 billion chunk of market share, announced they just may shed wine brands as they eye the future—analysts basically shrugged. 48 BIN 2018
BY W. R. TISH
While short of surprises, the year did yield some clear themes—most notably, rosé stayed strong and whiskey is still booming (with tequila and gin empowered). But maybe just as telling, within categories there seemed to be greater than usual intensity as brands elbowed one another for market share, leaving the distinct impression that 2018 was a Year of Extremes.
Our precious whisky spends years maturing in the finest ex-sherry and bourbon casks on the shores of the Sound of Islay. Only when we’re sure of its excellent character do we decide it’s ready to be savored. Discover the award-winning taste of Bunnahabhain. IMPORTED BY
LAKE BLUFF, IL 60044
PLEASE DRINK RESPONSIBLY
2018 BIN 49
ROSÉ: STILL WINNING The signs of rosé’s success go beyond sales figures—pink passion has seeped happily into mainstream America. Consider the Rosé Mansion as a barometer; the midtown Manhattan popup sold 95% of its $45 tickets over a 14-week run, according to founder Tyler Baillet, who previously pioneered “wine riots.” Expect Rosé Mansions in other markets in 2019. Talk about flipping the script, Sutter Home—granddaddy of “blush” White Zin, one of the 20th century’s greatest pop-wine hits has gone over to the dry side. While the company would not reveal sales figures for the dry Sutter Home Rosé, they are planning to expand offerings beyond the current 750ml and 187ml. Then there’s Georges Duboeuf, King of Beaujolais, Father of Nouveau. Just a Nouveau Rosé. And why not? Gimmicky as it may be, it will likely find fans. Cuervo Golden Rosé Margarita, made with rosé wine, can be blended with ice as “frozé.”
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A ROSÉ BY ANY NAME? Hard seltzers can be just as pink as wine; expect more to crop up in 2019. Ditto Rosé Mansion, the pink wine’s unofficial Funhouse; a sold-out run in Manhattan wowed guests with a simple formula of Instagram-ready themed rooms and curated pours of rosé.
The color pink has also seeped into other beverage alcohol, notably vodka, gin, even tequila. The spirits are hardly competitive with rosé wine, but Winesellers may want to keep an eye on the Ready-to-Drink (RTD) category. No, they are not wine, and certainly not from Provence, but hard (aka spiked) seltzers are relatively easy and inexpensive to make; plus pink-hued examples in single-serve containers are stylistically in the wheelhouse of many current rosé drinkers. The appeal to Prosecco drinkers is natural as well. The innovation in low-
ABV, bubbly RTDs has just begun; new products range from tiny start-ups (Little Fancy) to huge names (Svedka, Smirnoff) to something in-between (White Claw, via Mike’s Hard).
WHISKEY: A BROWN WAVE Among spirits, whiskey continues to to grow in volume, value and especially presence. And across all the sub-categories, from Japanese to Irish to Scotch and bourbon and beyond. The marketing seems especially aggressive and outsized. Highland Park re-created a fully functional Viking ship. The Macallan not only opened a cutting-edge new distillery, they took the facility on the road as a Virtual Reality experience. Also witnessed this year: the world’s largest bourbon toast (New Riff); the world’s longest ski shot (High West); and anyone need a 33-gallon, a three-and-a-half-foot-tall glass of Irish Coffee? Tullamore D.E.W. created one
MASTER OF WINE WRESTLES WITH ROSÉ PACKAGING The flood of rosé, predictably, has brought with it a flood of labels and bottles. Analyzing the rosé landscape in July of this year, noted critic Jancis Robinson MW wrote: “Perhaps I suffer from a puritanical streak, but for reasons both practical and environmental, I dislike bottles that are overly tall, heavy, crystal-cut, engraved, embossed, plastic-covered, with deep punts or unconventionally shaped.” The
kicker, though, is that wine drinkers do not feel the same way. She continued: “I must, however, form a minority, because when bottles of all manner of shapes and occasionally eye-watering designs began to flood in for a little Languedoc and Roussillon rosé tasting I was organising recently in the south of France, I quizzed various (intelligent) people about their opinions on the
more extreme rosé bottles. Instead of disdain, there was genuine admiration and approval. Some even went so far as to say that they would select these rosés based on their appearance. (I would do the opposite.) Disappointed as I was in my fellow wine drinkers, this meant I had to face facts: these attention-seeking methods of marketing serve a purpose.”
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DRINK RESPONSIBLY 2018 BIN 51
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utilized such wraps to create instant limited editions. Captain Morgan took the wrap a step further, adding scratch ‘n’ sniff for their Watermelon and Apple “Smash” expressions. And Smirnoff used wraps to create a set of seven locally inspired limited editions, featuring respective skyline imagery and an original “ode” to each locale on the back. tourism. And emphasis on education has Cans were arguably the biggest story ramped up. For example, the Beam famof the year in packaging, with SKUs exily of brands’ “Bourbon Legends Boxcar ploding in both wine and RTD cocktails/ Tour,” a pop-up directed both to trade spritzers. The cans represent a new canvas, and consumers, stopped in Denver, Housinviting graphics that evoke craft beer as ton, Cleveland and New York, serving up much as wine. Perhaps more importantly, tastings, cocktails, BBQ, music and more; cans enhance both form and funcgreat exposure for Jim Beam, tion, and are eco-consciousness; Maker’s Mark, Knob Creek and besides being eminently recyclable, Basil Hayden’s. cans have a lower carbon footprint than bottles. Toward that end, do PACKAGING: LOOKIN’ GOOD not be surprised to see more beverInnovation in packaging this ages like Pulpoloco Sangria in the year tended toward the practical. “cartocan”—essentially a paper For instance, advances in bottlecan that is 94% biodegradable wrap technology have enabled and manufactured with a 60% producers to get dramatically lower carbon footprint. graphic with neck-to-foot PACK IT IN: Also ready to debut: the 1.5L “skins.” Korbel and Chandon Tetra Pak format. Lightweight were among bubbly brands who Pulpoloco and Loco There are many ways to grab whiskey lovers’ attention. Above left, Beam’s Bourbon Legends Boxcar made ducational stops in four cities. Right: Northern Kentucky’s New Riff Distilling today hosted the “World’s Biggest Bourbon Toast” in July, with 500 whiskey lovers offering “Cheers.” Left: the world’s longest ski shot, staged by High West Distillery in Park City, Utah.
in New Jersey. Then there was Monkey Shoulder’s 2,400-gallon mobile cocktail shaker that visited festivals around the country encouraging people to “Play With Your Whisky.” The constant push for novel expressions has made cross-over projects more prevalent than ever. To wit: In Irish Whiskey, Kilbeggan just released Small Batch Rye and Egan’s a single malt dubbed “Fortitude.” FEW American Whiskey melds bourbon and rye whiskies with Cherrywood smoked malt whiskey. Similarly, several distilleries—notably WhistlePig, Yellowstone, High West and Smooth Ambler—have transparently embraced the practice of blending sourced reserves with their own estate spirits. The whisk(e)y experience has become more salient than ever, with Scotland and Kentucky alike enjoying record
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López sangrias both come in eco-conscious new formats. Smirnoff is among the major industry players creating instant limited editions using eyecatching fullbottle graphic wraps.
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.
Champagne Henriot Cellar Master International Wine Challenge TM Sparkling Winemaker of the Year 2015 & 2016
Please enjoy our fine wines responsibly. Champagne Henriot. Product of France. ÂŠ2018 Imported by Maisons & Domaines Henriot America, NY, NY
2018 BIN 53
Cooleo’s thermal insulation adds real functionlity for white and rosé wines.
and unbreakable, Tetra Paks offer benefits similar to cans at smaller sizes; the eco-friendly 1.5L could be deal-maker for cause-minded drinkers. If Fetzer’s new Loco López Sangria, at $10/1.5L, succeeds, more budget wine brands currently in magnum or bag-in-box may follow. And speaking of bag-in-box format, is America ready for countertop bars? Black Box Whiskey, Vodka and Tequila debuted in six states in 2018; look for these 1.75L boxed spirits to reach farther in 2019.
PIVOT TO POT
logical safest, most repsonsible holders of cannabis licenses? And 2) How much pressure would NJ going green put on the state across the Hudson to follow suit?
THE ROBOTS ARE COMING HERE!
BREAK THE MOLD And two rather extreme formats are promising to reach America in 2019. Three years in development, Cooleo is the world’s first double-layer wine bottle, designed in Germany; the double-walled glass bottle provides an insulating layer to keep chilled wine cold without ice, even when dining alfresco. And from England comes Garcon Wines’ “letterbox” 750ml bottle. Granted, while the original intent was to create a wine package that would fit through a standard mail slot, the end result is a nifty, spatially efficient bottle that weighs 87% less than standard glass bottles. This bottle is made from 100% post-consumer recycled PET.
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With California recreationally legal, Canada going green and New Jersey effectively on the clock, cannabis has become the wildest of wild cards, and particularly relevant to our industry. Of course there is the basic debate: Will marijuana usage cut into alcohol consumption? Also, as THC, the psychoactive compound in pot, is not just smokable and vapable, wine, beer and spirits producers will likely face greater competition from THC- and CBD-laced beverages. There are already cannabis-infused wines, such as Rebel Coast, being made in California. Heineken’s Lagunitas is selling Hi-Fi Hops, alcohol-free sparkling water with a smidge of THC. Experimentation is just beginning; one recent press release we received trumpeted the first “hydronano-infused THC beverage on the market.” No doubt Constellation Brands sees plenty of green in cannabis; they invested $4 billion in Canadian marijuana grower Canopy Growth (on top of $191 million invested previously). Meanwhile, in New Jersey, two questions loom: 1) If—er, when—the state legalizes, will they develop the distribution control under the same system as alcohol control, making current licensees the
Go ahead and chuckle, but rest assured that Barsys is indeed a robot bartender that fits on a counter top. Orders are placed through an app that comes preloaded with over 2000 cocktails, and can be further customized. Hard to imagine this at the corner bar, but hotel lounges, stadium suites, airports, pop-up bars, weddings…who knows? These robots may not be able to tell jokes, but they can mix drinks and they don’t talk back.
THREE TIERS UNDER MICROSCOPE? The Supreme Court’s Granholm decision of 2005, which began with a case in Michigan, sent ripples throughout America’s state-based distribution system. Come 2019, it’s Tennessee’s turn: the U.S. Supreme Court has agreed to hear a case that could have immediate and far-reaching impact on shipping across state lines. Meanwhile, rather quietly, the company LibDib (Liberation Distribution) has dramatically leveled the proverbial playing three-tier-based field. By creating a virtual platform that streamlines their ability to be offered legally in diverse states, LibDib has attracted producers who could not find distribution via traditional wholesalers. This small but vibrant marketplace is ideal for connecting limited-production wines and spirits to precisely the type of retailers who can appreciate the products’ provenance and relative rarity. ■
909 - 543 - 5428
firstname.lastname@example.org 2018 BIN 55
Red Wine Aged 3 Months in Bourbon BarrelS Bold and unconventional, Exitus is our answer to the monotony of boring, forgettable wines. Crafted for the adventurous drinker looking for a novel experience, we solicited the signature smoky notes from classic Kentucky Bourbon barrels to turn up the heat on our big, Zin-based red wine.
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Exitus Wines Offer a D e pa r t u r e f r o m t h e O r d i n a r y Nimble to adapt to consumers’ desires to explore new products, Exitus answered the call with a Bourbon Barrel-Aged Red Blend. This Zinfandel based blend of Petit Verdot, Cabernet Sauvignon, Petite Sirah and Merlot is a red wine with the barrel aged curb appeal for the brown spirit drinkers who may or may not drink wine. “Bourbon barrel-aged wines are one of the fastest growing wine categories today and part of what makes them fascinating is that they appeal to both wine and spirit drinkers. Given our expertise in both wine and spirits, crafting Exitus has been one of the most rewarding projects I have worked on – it’s simply a stunning wine,” exudes Steven DeCosta, winemaker. Fermented in American stainless steel, and then aged in Kentucky Bourbon barrels, Exitus is deep ruby in color with aromas of blackberry compote, oak, baking spice, caramel and loose-leaf tobacco. Exitus is the perfect wine for consumers seeking a bold, rich red blend combining the best of both worlds. Awarded 93 Points – “Superb!” by Liquor Rank presented by Beverage Industry News. Exitus is available nationwide in 2019.
© 2018 EXITUS, PARLIER, CA 15.9% ALC. BY VOL.
leather and dark chocolate. Bourbon barrel aging imparts aromas of fire toasted
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winter cocktails Some are bubbly and celebratory; some are super strong. One thing winter cocktails should never be is wimpy.
Angostura Queen’s Park Swizzle
Smirnoff Holiday Punch Courtesy of Kendra Darling, Simply Darrling 10 oz Smirnoff No. 21 Holiday Ornament Vodka 12 oz Cranberry-Raspberry Juice 4 oz Pineapple Juice 20 oz Orange Juice 2 oz Lime Juice 1 bottle Sparkling Wine Raspberry Sherbet Slices of Limes and Oranges and Frozen Cranberries Method: Combine all the juices in a punch bowl. Stir in the sparkling wine and the Smirnoff No. 21 Holiday Ornament Vodka. Garnish with frozen cranberries and slices of limes and oranges. Place a ball of raspberry sherbet into a glass. Ladle punch into the glass.
2 oz Angostura 7 Year Old Rum 1 oz Demerara Simple Syrup 1 oz fresh Lime Juice 12-14 Mint Leaves 6-8 dashes Angostura Aromatic Bitters Method: Build in a Highball or Pilsner glass; muddle mint leaves in lime juice and simple syrup then fill glass with crushed ice. Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted. Pack glass with more crushed ice and top with bitters.
Signature Cuvée 750 ml Freixenet Ice Cuvée Ice Cubes Strawberries or seasonal fruits Method: Add ice, pour Freixenet Ice Cuvée and add strawberries or seasonal fruit for garnish.
Tito’s Cranberry Mule 1½ oz Tito’s Handmade Vodka ½ oz Lime Juice ½ oz Cranberry Juice 3 oz Ginger Beer Method: Add all ingredients to a Tito’s Copper Mug with ice. Stir and garnish with a lime slice.
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BITTERSWEET RAINBOW THE MODERN LIQUEUR MARKET PROVES TO BE A MANY-SPLENDORED STAGE
Fruits, herbs, spices, cream… diverse ingredients make liqueurs by nature a huge mixed bag—but two traits many share are intense flavors and lower alcohol than distilled spirits, making them ideal agents in cocktails.
BY JEFF CIOLETTI
alling liqueurs a “category” almost does the cordials a disservice. Beyond the fact that they have a spirit base and a variable level of added sugars, their flavor profiles populate a ridiculously broad continuum from ultra sweet and fruity to sharply bitter and medicinal. And, modern consumer tastes are so diverse, the brands and flavor profiles that are on trend at the moment reside at multiple points across that spectrum. “The consumer is definitely on an upswing in their information base [about liqueurs],” says Sother Teague, Beverage Director at the New York amaro-centric bar Amor y Amargo and author of the book I’m Just Here for the Drinks. “However, the old saying still holds true: a little knowledge is a dangerous thing. It seems that most people think they know more than they do. But, it makes for some genuinely fun and interesting conversations over the bar.” 62 BIN 2018
MIXED SIGNALS Even the latest sales figures paint something of a misleading picture. Taken as a whole, this universe we call “liqueurs” looks like it’s in turmoil. But, beyond those numbers, there’s no shortage of smaller success stories. For the 52-week period that ended August 12th, 2018, liqueurs/cordials volume fell 1.6%, while revenue remained flat, according to market research firm IRI, which measures the major off-prem-
ise channels. The No. 1 brand in the category, however, has bucked the overall trend. Volume for Diageo’s venerable Irish cream, Baileys, was up 8.1%, while its revenue was up a similar 7.8%. The only other major players among the top 20 brands within the category to show positive volume and revenue growth were 99 (Sazerac), DeKuyper schnapps and Triple Sec (Beam Suntory), Cointreau (Rémy Cointreau), Tequila Rose (McCormick Distilling) and Di Amore Amaretto (Sazerac). Despite the recent softness in the overall U.S. liqueurs category, it’s generally been on an upward trajectory over the past several years. Market researcher Euromonitor reports that total volume rose to 191.3 million liters (21.3 million cases) in 2017 from 166.5 million liters (18.5 million cases) in 2012—an overall increase of about 15% over the six-year period.
Â©2018 TAUB FAMILY SELECTIONS, BOCA RATON FL
BRILLIANT WINES FROM SARDINIA SINCE 1899
100% VERMENTINO. 100% CANNONAU. 100% SARDINIA.
Enjoy Sella & Mosca Responsibly. 2018 BIN 63
Consumers continue to discover liqueurs primarily through the popular cocktails that showcase them. “I’d say the cocktail drives the bus on popularity of liqueurs rather than the other way around,” Teague notes. “In the past, consumers ordered cocktails by name recognition and simply enjoyed them for how they taste. Now, people order the cocktail but are interested in learning about each ingredient. Then they begin to explore what other uses there might be for those ingredients.” Many of those who do start to explore those ingredients are keen to try them not just in other cocktails, but neat as well, the traditional method in many of those beverages’ countries of origin. “I’m seeing more and more straight consumption of liqueurs as people want to have a deeper understanding of how they taste,” Teague observes.
CREAM OF THE CROP The strong performance of Baileys can be partially attributed to the brand’s efforts to stay relevant through product innovation. Early this year the brand launched the limited-time-only Strawberries & Cream variant, particularly with Valentine’s Day in mind. A few months before that, Diageo capitalized on one of autumn’s biggest flavor crazes with the release of a Pumpkin Spice version. “Cream liqueurs are more about the season,” says Salvatore Tafuri, Bar Director at New York City’s The Loyal and The Edition Hotel. “They’re much more popular in the winter time. When the weather’s warmer, people are looking more for citrus liqueurs.” Baileys’ closest competitor over the years has been RumChata, the creamy, rum-based riff on the traditional Mexi64 BIN 2018
Not many liqueurs are household names, but RumChata’s holiday TV advertising will be seen 50 million times in Q4, including on the NFL on November 29. Campari’s starring role in the Negroni is one factor ensuring the bitter liqueur a spot on countless back bars.
can, non-alcoholic horchata. RumChata has been similarly aggressive in innovation, creating a commemorative bottle; RumChata “minis,” VAPs linking their creamy liqueur with coffee, even a nostalgia-fueled spinoff brand called Tippy Cow.
BITTER IS BETTER From a flavor perspective, the big story in liqueurs has been bitterness. Campari, Aperol, Amaro Montenegro, Luxardo, Fernet Branca, Averna, Zucca, Nonino and their ilk have been appealing to the evolving palates of American cocktail consumers. European consumers have long had a taste for bitter beverages. “I remember when I moved here nine years ago, no one was drinking Campari, Aperol or anything bitter,” says Tafuri, “But [bitterness is] super popular now. On the American palate, in the states, this is something new and I think this is just the beginning.” Bitterness is a spectrum, with Campari among the most intense and dialing back the bitter a bit to showcase some of the other herbal nuances. Nonino has pushed the envelope with their grappa-based, cocktail-friendly Amaro Nonino Quintessentia.
Terlato Wines, Lake Bluff, IL 60044
Elevate the cocktail with Nonino Amaro.
Amaro Nonino Quintessentia for the happiness of palate and spirit!
LAKE BLUFF, IL
2018 BIN 65
PUTTING LIQUEURS TO WORK FOR YOU
Driven by citrusy bergamot, Italicus has become a favorite substitute for Triple Sec in cocktails.
Last year marked the U.S. launch of a less bitter, more bitter-adjacent Italian liqueur, Italicus, categorized as a Rosolio— a classic, long-dormant style that incorporates rose petals into its recipe (hence the “Rosolio”). The central flavor element of the 40-proof Italicus is bergamot, a southern Italy-sourced citrus fruit familiar to Earl Grey tea aficionados.
A CAFFEINATED KICK Coffee liqueurs are enjoying a bit of a renaissance as well. Kahlúa remains the segment leader—and the No. 3 liqueur overall, according to IRI—but the market is
SPRITZ NATION The big recent news for the bitter subcategory has been growth potential in the spritz arena. Aperol’s active promotion has kept it top-of-mind and leading the market, but substitutions have proven easy and popular, with household-name Prosecco now getting bitter-sweet companionship from a variety of flavorful liqueurs.
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Visit Flavor Town. Liqueurs, unlike other spirits, often present their respective flavors front and center— making it easy to connect consumers with exactly what they already like. Love raspberry? Try Chambord. Melon? Midori. Hazelnuts? Frangelico is ready to please. Lemon? Get to know limoncello. Orange? Examples range from Grand Marnier to the sublime “Orange” by renowned Spanish wine producer Torres. And the intensity of such cordial examples is often such that the flavor experience is even more vivid than the featured ingredient. A Taste of the Exotic. Liqueurs can be mysterious and exotic. Was the average
American aware elderflower even existed before St-Germain hit the bar scene? Its offbeat appeal proved strong enough to inspire new entrants (St. Elder). Want something more exotic? How about Zucca Rabarbaro Amaro, powered by Chinese rhubarb. And when it comes to liquids with top-secret recipes, liqueurs like Benedictine and Jägermeister are legendary for their closely guarded botanical compostion. Calling Millennials? Authenticity has become a marketing buzzword. But in an era where so many consumer products are created in labs, the origins and craftsmanship behind countless liqueurs with evocative histories. “There’s a big move toward
getting about as crowded as a Starbucks during the morning rush. Bébo Cuban Coffee Liqueur, produced in the Netherlands with 100 percent Arabica beans by De Kuyper and launched in Europe last year, had its official U.S. unveiling in Miami in August. The Australian brand Mr. Black also has built a U.S. following fairly quickly. It’s a cold-brew blend of three different kinds of Arabica beans with a wheat vodka base; the sleek, rectangular bottle and elegant, minimalist label have made it quite the eye-catching attraction on bars. U.S. craft spirits producers, such as Pittsburgh’s Wigle and Hawaii’s Koloa, are also playing in the growing segment “The espresso martini is becoming one of the most popular cocktail recipes that people request,” observes Tafuri. “There’s a big opportunity for coffee liqueurs out there.” And the established brands don’t have to cede that opportunity to the up-and-comers. Kahlúa, for
natural, not artificial, organic ingredients,” says Tafuri. “And that’s the beauty of liqueurs at the moment.” In this, liqueurs occupy a sweet spot for Millennials, who are notorious hunters of authentic ingredients and stories. Low-Octane Power. Thanks to their flavor intensity and dialed-back alcohol by volume, liqueurs empower mixologists, at home as well as behind the stick, to whip up flavorful drinks without as much alcohol.
instance continues to innovate within its portfolio via limited-edition extensions. Hazelnut, Mocha, Cinnamon Spice, the ubiquitous Pumpkin Spice, Mint Mocha and Salted Caramel all have made appearances on shelves under the Kahlúa banner.
CALIENTE COCKTAILS ON FIRE! Two years ago, the Kahlúa’s holiday release was Chili Chocolate, capturing a bit of the spicy zeitgeist that has found its way into drinks. Tafuri notes that peppery liqueurs, like their bitter and caffeinated counterparts, are absolutely on fire (pun intended) at the moment. Ancho-chile-flavored Ancho Reyes and the green-hued, poblanoflavored Ancho Reyes Verde have been the standouts in that space, especially in agave-spirits-based cocktails. It also plays well with spirits made outside of Mexico. Ancho Reyes Original adds a bit of heat to the bourbon, bitters and simple syrup in an Old Fashioned. ■
Terlato Wines, Lake Bluff, IL 60044
Enjoy our highly awarded Trinidadian Rums this holiday season. From molasses selection to barrel aging, we ensure the highest quality is delivered in every bottle. Cheers!
LAKE BLUFF, IL
D R2018 I N K RBIN E S P O67 NSIBLY
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DOUBLING UP HOUSE OF SUNTORY ADDS TWO CLEAR SPIRITS TO THEIR WHISKY-POWERED PORTFOLIO BY JACK ROBERTIELLO
t a time when brown spirits, including the highly sought— after Japanese whiskies imported by Beam Suntory— are all the rage, that company has decided to zig a little where others are zagging, introducing both a vodka and a gin with Japanese provenance. Called Roku Gin and Haku Vodka, the two products not only are poised to capitalize on the interest in Japanese spirits, but also the trend among consumers for spirits seen as craft and with a particular story to tell. “The launch of these two brands creates great opportunity for craft spirits enthusiasts to discover new tastes and experiences that further embody [founder] Shinjiro Torii’s vision of a challenge and quest for excellence.” says Claire Richards, Senior Director of the House of Suntory at Beam Suntory.
“Because the demand for our whiskies has never been stronger, the timing could not be better for us to leverage the credibility and luxury image of Suntory Whisky to launch these products in the U.S.,” adds Johnnie Mundell Senior Brand Ambassador, House of Suntory.
Roku Gin Launched in October at 43% ABV (86 proof) and SRP of $27.99, Roku Gin takes its name from the Japanese word for six, recognizing the six traditional Japanese botanicals infused, distilled and blended by the Japanese artisans of Suntory Spirits in Osaka, Japan. The six botanicals—sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea and sansho pepper—are harvested in accordance with “shun,” the tradition of enjoying each ingredient at its best
POWER IN SIMPLICITY: Roku means Six, reflecting six native Japanese botanicals used. Haku means White, representing its base of fermented white rice.
by harvesting at its peak. Then, with the addition of eight traditional gin botanicals, the spirit is distilled in a selection of different pot stills. The bottle’s hexagonal shape represents the six Japanese botanicals, with the Japanese symbol for six printed on the label made of traditional washi paper.
Haku Vodka HIGHBALL 2.0 Japanese whiskies have been credited with fueling the resurgence of the Highball. Here are two simple cocktails that bring the new House of Suntory spirits into the Highball arena.
THE HAKU-HI Haku’s smooth and round taste suits many types of cocktails. The Haku-Hi simplicity particularly enhances the vodka’s soft and subtly sweet flavors. 1½ oz Haku Vodka 4½ oz chilled Premium Soda Water Lemon Peel Method: Fill a highball glass to the brim with ice. Add Haku and top with chilled soda water. Stir and garnish with lemon peel.
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THE ROKU RICKEY A Japanese twist on a classic cocktail: Rather than the standard Gin & Tonic, the pairing of chilled soda water with Roku enhances the aromatic and floral notes from the gin’s botanicals. 1½ oz Roku Gin ½ oz Simple Syrup ½ oz Yuzu Juice 4½ oz chilled Premium Soda Water Shiso Leaf (Mint leaf can be substituted) Method: Fill a highball glass to the brim with ice. Add Roku, simple syrup and yuzu juice. Top with chilled soda water. Stir and garnish with shiso leaf.
Haku, launched exclusively in the U.S. at SRP of $27.99 at 40% ABV (80 proof), literally means “white.” Made from 100% Japanese white rice and filtered through bamboo charcoal, its production begins much like saké with fermentation using koji, the rice mold revered in Japanese brewing and cooking. The koji rice mash is then distilled in pots to create a rice spirit, and then a second time in either a pot still or a column still. The final liquid is then blended and filtered through bamboo charcoal. “For the House of Suntory, craftsmanship has always translated to sourcing the best ingredients, and elaborating on complex and innovative techniques to create unrivaled quality spirits,” says Kazuyuki Torii, Suntory Specialist for Gin and Spirits and a descendant of the House founder. ■
Haku® Vodka 40% Alc./Vol. – Roku Gin 43% Alc./Vol. ©2018 Beam Suntory Import Co., Chicago, Il.
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100% hand-crafted 46% Mezcal is artisanally distilled from the Wild Cupreata agave grown wild and only found high atop the mountain slopes of Mexico. Enjoy the 40% Normal artisanally distilled from the Espadin Maguey.
2018 BIN 49
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Bringing Up Bubbly BY MARLENA HOFFMAN
hile bubbly cocktails such as the Kir Royale, the Bellini and the Mimosa are inherently tame, the Berry Bubble at Magic Bar in NYC’s Moxy Hotel packs a punch, made with Belvedere Wild Berry Vodka, Framboise Liqueur and topped off with Prosecco. “It was less about making a super boozy cocktail and more about creating something with beautiful structure that’s refreshingly delicious,” says Beverage Manager Nikki McCutcheon. “The concept for the cocktail was meant to be fun and playful—our take on berries and Champagne. The Belvedere Wild Berry and the Framboise provide bright flavor and add a nice sweetness while the Prosecco works as a crisp acid to balance everything.” The perfect bubbly to use for a very fruit-forward cocktail was not always obvious, notes McCutcheon: “We did try a few different sparkling wines, but ultimately we settled on Prosecco because of the crisp acidity it lends to the lush fruit flavors of the berries. A more robust or sweet sparkling wine would end up clashing with the other fruit flavor profiles.” n
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• The Berry Bubble Ingredients: 1oz Belvedere Wild Berry Vodka ¼ oz Agave Syrup ¼ oz Combier Framboise Liqueur ¼ oz Lemon Juice Prosecco 3 Raspberries Method: Build first four ingredients in tin. Strain into Coupe. Top with Prosecco. Garnish with fresh raspberries.
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BEVERAGE INDUSTRY NEWS
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The owners and managers who make the purchasing decisions for California’s top on- and off-sale establishments. Store managers who choose which products to promote, which displays to set up, and where to set your product on their shelves. Bar managers who choose which products go in the well and which are featured in the back bar. Bartenders who directly influence customer choice.
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Southern California 951.272.4681 Northern California 925.932.4999 MARKETPLACE
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MARKETPLACE | Beer
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Beer | MARKETPLACE
Distibuted by: Northern California: Southern Wine & Spirits Company Southern California: Haralambos Beverage Company Mesa Distributing Company GBL W.A.Thompson MARKETPLACE
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Distributed by Southern Wine & Spirits MARKETPLACE
B I N 33
Spirits Index by Brand PARADIS 80 PF PARADIS IMPERIAL 80 PF RICHARD 80 PF VS 80 PF PRIVILEGE VSOP 80 PF XO 80 PF HINE COGNAC ANTIQUE XO lER CRU 80 PF H BY HINE VSOP 80 PF HOMAGE 80 PF RARE VSOP 80 PF TRIOMPHE 80 PF HORSE NAPOLEON XO COGNAC 80 PF JACQUES CARDIN COGNAC APPLE 80 PF JASMIN 80 PF VSOP 80 PF JEAN FILLIOUX COGNAC KELT COGNAC COMMODORE COGNAC PETRA TOUR DU MONDE COGNAC VSOP COGNAC XO MERLET BROTHERS BLEND COGNAC MERLET C2 COGNAC & CASSIS LANDY COGNAC DESIR RED 80 PF VS 80 PF VSOP 80 PF XO 80 PF LEOPOLD GOURMEL COGNAC QUINTESSENCE 84 PF LEOPOLD RAFFIN COGNAC EXTRA COGNAC VS COGNAC XO COGNAC LOUIS ROYER VS COGNAC KOSHER 80 PF VSOP COGNAC KOSHER VSOP PREFERENCE 80 PF XO COGNAC KOSHER 80 PF MAISON ROUGE VS COGNAC 80 PF VSOP COGNAC 80 PF MAISON SURRENNE BORDERIES (DISTILLERIE GALTAUD) 80 PF GRANDE CHAMPAGNE XO 80 PF SURRENNE COGNAC 80 PF TONNEAU NO 1 80 PF MARTELL COGNAC CARACTERE 80 PF CORDON BLEU 80 PF L'OR JEAN MARTELL 80 PF VS 80 PF VSOP 80 PF XO 80 PF YRC MAXIME TRIJOL COGNAC MEUKOW COGNAC VANILLA VS 60 PF VS 80 PF MONNETV.S. MOTORCYCLE NAPOLEON XO CGNAC 80 PF OTARD VSOP, XO 80 PF REMY MARTIN COGNAC 1738 ACCORD ROYAL COGNAC 1738 ACCORD ROYAL 80 PF COGNAC VS GRAND CRU COGNAC VSOP (NEW LABEL) COGNAC VSOP URBAN LIGHTS COGNAC XO EXCELLENCE REMY LOUIS XIII 80 PF REMY V VSOP ROBIN THICKE LTD EDITION VSOP W. 1738 SALIGNAC COGNAC VS 80 PF SENIOR ORIGINAL CURAc;AO BLUE 62 PF ORIGINAL CURAc;Ao CLEAR 62 PF ORIGINAL CURAc;AO ORANGE 62 PF THE LAST DROP COGNAC 1950 84 PF CURAc;AO BOLS BLUE CURAc;AO ORANGE CURAc;AO DUBOUCHETT BLUE CURAc;AO 30 PF POTTERS CURAc;Ao BLUE & ORANGE 40 PF EAUX-DE-VIE CHRISTIAN DROUIN BLANCHE NORMANDIE 80 PF ETTER FRAMBOISE 82 PF WILLIAMS PEAR 84 PF ZUGER KIRSCH 82 PF F MEYER FRAMBOISE 90 PF KIRSCH 90 PF MIRABELLE 90 PF POIRE WILLIAM 90 PF
PWS PWS PWS PWS PWS PWS
sws sws PHI
CRIS WW WW WW WW WW WW WW
sws sws sws sws SWS
YMCO YMCO YMCO
sws sws YMCO YMCO YMCO YMCO YMCO YMCO YMCO
sws sws SWS
SWS MWL PHI PEWS YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO
sws sws sws
YMCO YMCO YMCO GREN
sws sws sws
FASSBIND KIRSCH -SWISS G.E. MASSENEZ EAUX-DE-VIE DE POIRE WILLIAMS PRISONNIERE FRAMBOISE WILD RASPBERRY BRANDY KIRSCHWASSER CHERRY BRANDY MIRABELLE YELLOW PLUM BRANDY POIRE WILLIAMS PEAR BRANDY MONTERU SINGLE GRAPE EAU DE VIE - FRANCE 80 PF CABERNET, CHARD, MER LOT, RIESLING PEAK SPIRITS EAU DE VIE PEACH 80 PF (ORGANIC) EAU DE VIE PEAR 80 PF (ORGANIC) ST GEORGE SPIRITS AQUA PERFECTA EAU DE VIE KIRSCH BRANDY AQUA PERFECTA EAU DE VIE PEAR BRANDY 80 PF BASIL EAU DE VIE 80 PF GEN EVER BOLS GENEVER 84 PROOF BARREL AGED GENEVER GENEVER 108.84 PF GENEVER W/COCKTAIL SET GIN - DOMESTIC AMADOR DISTILLERY GIN 80 PF AMETHYST LAVENDER GIN 90 PF AVIATION GIN 84 PF BAINBRIDGE HERITAGE GIN 90 PF ORG DOUG FIR BARTON GIN 80 PF BELLOWS GIN 80 PF BELLRINGER GIN 94.4 PF BERKSHIRE MOUNTAIN DISTILLERS ETHEREAL GIN 86 PF GREYLOCK GIN 80 PF BLADE GIN - CALIF BLADE GIN RUSTY BLADE GIN BRL-AGED CASK STRNGT BLUECOAT AMERICAN DRY GIN 94 PF BOORDS DRY GIN 80 PF BOOTH'S GIN 80 PF BRISTOL BUMMER & LAZARUS GIN 92 PF BURNETT'S GIN 80 PF CALVERT LONDON DRY 80 CAPROCK DRY GIN 82 PF ORGANIC CHATHAM GIN 80 PF CONEY ISLAND CARLO GIN CRATER LAKE CASCADE MT GIN 95 PF CROP FARMERS GIN ORGANIC 93.4 PF CROWN RUSSE GIN 80 PF CRYSTAL PEAK GIN DEATH'S DOOR GIN 94 PF DISTILLERY NO. 209 GIN BARREL RESERVE 92 PF GIN W/SOOM TONIC GIN 80 PF GIN 92 PF GIN 92 PF KOSHER DOROTHY PARKER AMERICAN GIN 86 PF DRY FLY DISTILLING - SPOKANE WA BARREL RESERVE GIN DRY FLY GIN ENGLISH GUARD GIN 80 PF FEW SPIRITS AMERICAN GIN 80 PF BARREL AGED GIN 80 PF STANDARD ISSUE GIN 114 PF FLEISCHMANN GIN 80 PF FREMONT MISCHIEF 80 PF GENEVIEVE GIN 94.6 PF GILBEY'S GIN 80 PF GORDONS GIN 80 PF HIGH SPIRITS DESERT DRY GIN 80 PF JOURNEYMAN BILLBRY BLK HRT GIN 90 PF JUNIPERO GIN 98.6 LEOPOLD BROTHERS - COLORADO AMERICAN SMALL BATCH GIN 80 PF NAVY STRENGTH GIN 114 PF MARTINI MCCORMICK GIN 80 PF MR. BOSTON ENGLISH MARKET GIN 80 PF NEW AMSTERDAM GIN RESTAURANT ONLY OLD GROVE 86 PF OOLA GIN 90 PF/ BRL AGED GIN 94 PF - WA PERRY'S TOT NAVY STRENGTH GIN 114 PF PLATINUM 7X GIN 80 PF PRARIE ORGANIC ON PREMISE ONLY PROHIBITION RANSOM RANSOM OLD TOM GIN 88 PF RE:FIND GIN ROGUE PINK SPRUCE GIN SPRUCE GIN ROYAL EMBASSY
CRIS WW WW WW WW WW PEWS
sws sws YMCO YMCO YMCO
YMCO YMCO YMCO YMCO
sws sws sws sws sws sws
LONDON DRY GIN 90 PF BLOOM GIN 80 PF BOMBAY 86 PROOF
WW WW YMCO
GREN JWBG YMCO SWS YMCO JWBG SWS
sws sws sws
WW WW YMCO YMCO YMCO YMCO SWS YMCO
PEWS PEWS MWL YMCO SWS WW YMCO PEWS
ROYAL GATE RUSSELL HENRY GIN HAWAIIAN GINGER GIN LONDON DRY GIN MALAYSIAN LIME GIN SEAGRAM'S GIN & JUICE BLUE BEAST 35 PF GIN & JUICE CITRUS 35 PF GIN & JUICE GRN DRAGON 35 PF GIN & JUICE PRPLE RAGE 35 PF GIN & JUICE RED FURY 35 PF GIN DISTILLERS RSV 94 PF GIN EXTRA DRY 80 PF TWISTED GIN APPLE 70 PF TWISTED GIN LIME 70 PF TWISTED GIN ORANGE 70 PF TWISTED GIN PEACH 70 PF TWISTED GIN PINEAPPLE 70 PF TWISTED GIN RED BERRY 70 PF SPIRIT WORKS GIN 86 PF SLOE GIN 54 PF ST GEORGE SPIRITS BOTANIVORE GIN DRY RYE GIN TERROIRGIN TAAKA GIN 80 PF UNCLE VAL'S BOTANICAL GIN VOYAGER DRY GIN GIN - IMPORTED BEEFEATER GIN BURROUGHS RSV 86 PF GIN 94 PF
YMCO YMCO YMCO SWS
sws sws sws sws
sws sws YMCO YMCO YMCO YMCO WW WW SWS
sws sws sws sws sws
94 PROOF EAST 84 PF EAST GIN 84 PF BOODLES GIN 90 PF BROKERS GIN 94 PF BULLDOG GIN LONDON DRY 80 PF CADENHEAD'S GIN OLD RAJ DRY GIN 110 PF OLD RAJ DRY GIN 92 PF CAORUNN GIN 83.6 PF GIN 92 PF CITADELLE GIN 88 PF RESERVE 88 PF DAMRAK GIN 83.6 PF DARNLEY'S VIEW GIN 94 PF DARNLEY'S VIEW GIN 94 PF DOORNKAAT EDINBURGH GIN 86 PF EMPRESS 1908 GIN 80 PF FORDS GIN 90 PF G'VINE SMALL BATCH FLORAISON 80 PF SMALL BATCH NOUAISON 88 PF GABRIEL BOUDIER - FRANCE BOUDIER SAFFRON GIN GATES OF LONDON GIN 80 PF HAYMAN'S OLD TOM - ENGLAND 80 PF HENDRICK'S 88 PF KONYAGI GIN KRISTA GIN 80 PF MAGELLAN GIN 80 PF 82.6 PF MARTIN MILLER'S GIN 80 PF 90.4 PF MAYFAIR LONDON DRY GIN 86 PF MONOPOLOWA DRY GIN 87 PF MONOPOLOWA GIN - AUSTRIA 87 PF NO. 3 LONDON DRY GIN 92 PF NOLET'S RESERVE DRY GIN 104.6.PF ORIGINAL INDIGO GIN 80 PF OXLEY DRY GIN 94 PF PINNACLE GIN 80 PF PLYMOUTH GIN 82.4 PF NAVY STRENGTH 114 PF RIGHT GIN 80 PF ROYAL DOCK GIN - ENGLAND 114 PF SACRED GIN ASST (PINK GRPFRT/LICORICE/ JUNIPER/ COR/CARD/ORRIS) 88 PF GIN CARDAMOM 87.6 PF GIN CORIANDER 87.6 PF GIN JUNIPER 87.6 PF GIN LICORICE 87.6 PF
sws sws sws
sws sws sws
SWS YMCO AWS AWS WW YMCO PEWS YMCO CRIS YMCO
sws sws sws
YMCO YMCO YMCO MWL PEWS
PWS SWS YMCO
sws sws sws
Spirits Index by Brand CAVA DE ORO
CAZADORES AiiiEJO 80 PF BLANCO 80 PF BLANCO 80 PF WITH AiiiEJO EXTRA AiiiEJO 80 PF REPOSADO 80 PF
CHAMUCOS ESPECIAL AiiiEJO 80 PF ESPECIAL BLANCO 80 PF REPOSADO 80 PF TEQUILA ASST (2EA AiiiEJO/REP/BLANCO) 80 PF CHARBAY TEQUILA BLANCO 80 PF
sws sws sws
sws sws sws
CHIMAYO BLANCO 80 PF REPOSADO BLUE AGAVE 80 PF
CHINACO AiiiEJO TEQUILA 80 PF BLANCO TEQUILA 80 PF NEGRO EXTRA AiiiEJO LOT 79 86 PF REPOSADO TEAUILA 80 PF
CIMARRON TEQUILA BLANCO 80 PF REPOSADO 80 PF
CLASE AZUL DUO (lEA PLATA/REP) PLATA TEQUILA 80 PF REPOSADO 80 PF ULTRA EXTRA AiiiEJO 80 PF COMISARIO TEQUILA REPOSADO 80 PF
CONEY ISLAND CARLO TEQUILA CORAZON TEQUILA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF
CORRALEJO AiiiJEJO 80 PF BLANCO 80 PF CORRALEJO TRIO PACK CORRALES 99000 HORAS AiiiEJO GRAN RESERVA 80 PF REPOSADO 80 PF REPOSADO TRIPLE-DISTILLED SILVER 80 PF
CRUZ TEQUILA REPOSADO TEQUILA SILVER TEQUILA
DELEON TEQUILA AiiiEJO 80 PF DIAMANTE 80 PF EXTRA AiiiEJO 102 PF LEONA RESERVE 80 PF REPOSADO 80 PF
80 PF AiiiEJO, REPOSADO, BLANCO
DON AGUSTIN TEQUILA REPOSADO 80 PF W/200ML BLANCO DON BENITO TEQUILA AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF DON CAMILO 100% AGAVE 80 PF AiiiEJO CERAMIC, REPOSADO
DON EDUARDO AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF
DON FULANO 100% AGAVE
DON VALENTE DOS ARMADILLOS SUPER PREMIUM 80 PF
100% BLUE AGAVE AiiiEJO 80 PF 100% BLUE AGAVE BLANCO 80 PF 100% BLUE AGAVE REPOSADO 80 PF
GOLD 80 PF
EXTRA AiiiEJO PINTADA COLLECTION
PEWS PEWS PEWS PEWS PEWS PEWS PEWS
AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF
EXTRA AiiiEJO YMCO YMCO
sws sws SWS SWS
sws sws sws sws sws
REPOSADO BLANCO MIXTO REPOSADO GOLD BLANCO
DULCE VIDA ORGANIC TEQUILA 100 PF
AiiiEJO BLANCO EXTRA AiiiEJO REPOSADO
BLANCO WITH AiiiEJO HITCHER LONE STAR EDITION RAINBOW SLEEVES REPOSADO 100 PF ED HARDY 100% AGAVE
WW WW WW WW
AiiiEJO BLANCO REPOSADO
SILVER TEQUILA 80 PF
ARTESENAL AiiiEJO 80 PF ARTESENAL EXTRA AiiiEJO 80 PF
ARTESANAL SILVER 80 PF PINK TEQUILA 80 PF
EL CARTEL BLANCO TEQUILA 80 PF
W/GOLD FLAKES 80 PF
HERRADURA YMCO YMCO YMCO SELECCION SUPRE MA YMCO SILVER YMCO HIJOS DE VILLA PHI HOTEL CALIFORNIA TEQUILA REPOSADO 80 PF SWS HUSSONG'S TEQUILA REPOSADO 80 PF YMCO
JALISCOORO JOSE CUERVO
ESPECIAL GOLD 80 PF
AiiiEJO 80 PF REPOSADO 80 PF
ESPECIAL SILVER 80 PF PLAT/NO
YMCO YMCO YMCO YMCO YMCO YMCO
SILVER 80 PF EL DESTILADOR100% AGAVE 80 PF ARTISAN BOTTLE AiiiEJO ARTISAN BOTTLE BLANCO
LA RESERVA PLATINO RESERVA RESERVA DE LA FAMILIA TRADICIONAL REPO REPOSADO TEQUILA 80 PF TRADICIONAL SILVER 80 PF TEQUILA
YMCO YMCO PWS PWS PWS PWS PWS WW WW WW PEWS
sws sws sws
AiiiEJO 80 PF BLANCO 80 PF EXTRA AiiiEJO 80 PF REPOSADO 80 PF EL PUEBLO 80 PROOF LIGHTOR GOLD
EL TESORO TEQUILA AiiiEJO 75 ANNIV 80 PF AiiiEJO 80 PF AiiiEJO 80 PF 70'" ANNIV PARADISO AiiiEJO 80 PF PLATINUM 80 PF
YMCO YMCO YMCO
EL TORO TEQUILA GOLD 80 PF WHITE 80 PF
EL ULTIMO TEQUILA PEWS PEWS
AGAVE REPOSADO 80 PF AGAVE BLANCO 80 PF
PEWS PEWS PEWS
AiiiEJO 80 PF ASST 80 PF (2EA ANJ/REP/BLCO)
PWS PWS PWS PWS PWS
80 PF ANEJO, REPOSADO, BLANCO
BLANCO 80 PF REPOSADO 80 PF BLANCO TEQUILA 80 PF BLANCO TEQUILA 80 PF W/AGAVE NECTAR REPOSADO TEQUILA 80 PF
EXCELLIA TEQUILA ANEJO 80 PF BLANCO 80 PF REPOSADO 80 PF
FAMILIA CAMARENA TEQUILAS YMCO YMCO
EL SAGRADO TEQUILA AiiiEJO 80 PF ASST (2EA REP/ AiiiEJO /BLANCO) BLANCO 80 PF REPOSADO 80 PF EL TEQUILENO BLANCO 80 PF
sws sws sws
sws sws sws
sws sws sws
sws sws sws
sws sws sws
sws sws sws AWS AWS AWS WW
ON PREMISES ONLY
YMCO YMCO YMCO YMCO
JUAREZ TEQUILA YMCO YMCO YMCO YMCO YMCO YMCO
REPOSADO 80 PF SILVER 80 PF
AiiiEJO AiiiEJO SOCCER BLANCO 100% AGAVE 80 PF BLANCO SOCCER REPOSADO REPOSADO 100% AGAVE
PEWS PEWS PEWS
EL MAYOR TEQUILA
C/NGE 70 PF
YMCO YMCO YMCO YMCO
sws sws sws PEWS PEWS PEWS PEWS
ARTISAN BOTTLE REPOSADO BLANCO REPOSADO
YMCO YMCO YMCO PHI
HACIENDA DE NAVARRO HERENCIA MEXICANA 100% AGAVE 80 PF
WW WW WW
GRAN MAYAN GRAND LEYENDA TEQUILA
AGAVE NECTAR AiiiEJO 100 PF BLANCO 100 PF
SILVER 80 PF
GRAN CAVA DE ORO GRAN CENTENARIO
DOS ARTES DOS MANOS 100% AGAVE 80 PF
YMCO YMCO YMCO MWL
FRONTERA GIRO BY SAUZA TEQUILA
AiiiEJO 80 PF PLATA 80 PF REPOSADO 80 PF ROSANGEL TEQUILA
"FUERTE" BLANCO 100 PF "SUAVE" BLANCO 80 PF 3 YR AiiiEJO 80 PF REPOSADO 80 PF IMPERIAL 5 YR AiiiEJO 80 PF DON JULIO 1942 TEQUILA 80 PF AiiiEJO TEQUILA 80 PF AiiiEJO TEQUILA 70TH ANNIV 80 PF BLANCO TEQUILA 80 PF REAL TEQUILA 80 PF REPOSADO TEQUILA 80 PF DON MODESTO 100% AGAVE
ANEJO 80 PF PLATINUM 80 PF
YMCO YMCO YMCO PHI
DESTILERIA LA FORTALEZA TEQUILA FORTALEZA AiiiEJO TEQUILA FORTALEZA BLANCO TEQUILA FORTALEZA REPOSADO DON ABRAHAM 100% AGAVE
PEWS PEWS PEWS
CORZO AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF CRISTEROS REPOSADO 80 PF
AiiiEJO, REPOSADO, PLATA EXTRA AiiiEJO CLAY BOTTLE EXTRA AiiiEJO STERLING SILVER BOTTLE
CHAYA AiiiEJO 80 PF SILVER 80 PF
REPOSADO 80 PF SILVER 80 PF
GOLD 80 PF SILVER 80 PF
KARMA TEQUILA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF LA ARENITA SILVER 80 PF
AWS AWS AWS YMCO
LA CERTEZA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF
YMCO YMCO YMCO
LA PAZ GOLD 80 PF GOLD WITH MARGARITA MIX 80 PF LA PINTA POMEGRANATE INFUSED 38 PF
YMCO YMCO SWS
LA PRIMA DE PANCHO PISTOLAS 100% AGAVE 80 PF REPOSADO CERAMIC
LA PUERTA NEGRA 100% AGAVE 80 PF AiiiEJO, REPOSADO, BLANCO
LA TILICA SKULL TEQUILA LAPIS TEQUILA
AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF
LOS ARANGO TEQUILA
AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF
LUNA MALVADA TEQUILA
PLATA 80 PF REPOSADO 80 PF
LUNAZUL TEQUILA AiiiEJO TEQUILA 80 PF
YMCO YMCO YMCO
BLANCO TEQUILA 80 PF REPOSADO TEQUILA 80 PF
MAESTRO DOBEL DIAMOND 80 PF
MANANA 100% AGAVE TEQUILA ANEJO TEQUILA BLANCO 100% AGAVE TEQUILA RAINBOW
WW WW WW
TEQUILA REPOSADO 100% AGAVE
MARGARITAVILLE TEQUILA GOLD TEQUILA SILVER TEQUILA
MARGARITAVILLE FLAVORED TEQUILA CALYPSO COCONUT TEQUILA
Beverage Industry News | December 2018