BEVERAGE INDUSTRY NEWS
RUMCHATA CELEBRATES ITS 10TH YEAR
+ ROSÉ ALL THE WAY • APEROL SPRITZ • CELEBRITY BRANDS • WINE BUZZ • AND MORE
F EATU R E S 10 PUTTIN’ ON THE SPRITZ
From A(perol) to Z, creativity abounds. 18 RUMCHATA CELEBRATES ITS 10TH YEAR
This year marks the cream liqueur’s 10th anniversary on the beverage scene, and it has become a bonafide bar staple. 30 ROSÉ ALL THE WAY
Taking stock of wine’s increasingly crowded rosé category. 38 STARS SHINE ON
The breadth and influence of celebrity-branded wines and spirits keep evolving.
P ROF I LE S 26 SCOTTO CELLARS COUNTS IT DOWN!
The Scotto Cellars family tradition of winemaking. 28 RIOJA’S MASTER OF AGE
Bodegas Faustino’s commitment to the art of aging Gran Reserva.
44 REDISCOVERING CRÉMANT
Crémants from across France offers both value and discovery. 48 LET’S DRINK TO A BETTER WORLD!
Greenbar Distillery, based in the Arts District of downtown Los Angeles, is the city’s first distillery since Prohibition and makes the world's largest portfolio of craft organic spirits.
54 BEYOND REFRESHMENT
Spain’s Rias Baixas region showcases the diversity and potential complexity of Albariño. 58 DRIVING CARIÑENA’S POTENTIAL
Bodegas San Valero is determined to bring the Cariñena region into the spotlight.
DE PA R TM E N TS 2
NEW PRODUCTS & PROMOTIONS
24 WINE BUZZ 64 LAST CALL
EDITOR'S WIRE ROSÉ ALL THE WAY Rosé wines are on the rise, and in quite a monumental way. Once thought of as merely a seasonal summer wine, Rosé is experiencing explosive growth amongst consumers and is now being consumed often throughout late winter and early spring. The Rosé category is responsible for inspiring bona fide winemakers from across the globe with particular brands like Whispering Angel, Kim Crawford, and Aimé Roquesante, which have certainly garnered my attention. What was once primarily considered a 'feminine’ wine, is now widely consumed by both men and women, from the older generation status to millennials alike. Consumers continue to be drawn to a dryer, crisp style of Rosé that can be consumed year round. According to Nielsen, U.S. retail sales of Rosé wines increased in value over 40% in the 52 weeks to April 2018, with all signs pointing to this summer being perhaps 'the pinkest' yet. Be sure to read "Pink Pipeline” in this edition. Make plans to join me at Bar Convent Brooklyn in New York, on June 11th, and 12th, as the event this year promises to be bigger and better than ever! Bar Convent Brooklyn returns to New York City following a successful debut in 2018. An extension of Bar Convent Berlin, one of the leading international trade fairs for the bar and beverage industry, Bar Convent Brooklyn will be held in Greenpoint, Brooklyn at the Brooklyn Expo Center. This year, over 4,000 beverage industry professionals are expected in attendance to network with peers, experience the latest, cutting-edge spirits launches and learn about new trends & techniques in both domestic and international markets. Throughout the two day event, attendees will be able to take advantage of a myriad of new taste forums, demonstrations, and panel discussions with leading industry experts. The panels are hand-selected by the Seminar Selection Panel, a collection of top industry experts such as Claire Sprouse (Tin Roof Community, Hunky Dory), Don Lee (Existing Conditions, Cocktail Kingdom), and Shannon Mustipher (Glady’s, Author of “Tiki: Modern Tropical Cocktails”), alongside Angus Winchester, the Director of Education at Bar Convent Brooklyn. Talks will cover a range of key topics including bar design, inclusivity hiring, activism in the bar world, and bar ownership as well as technical sessions on “elevage” (or the art of aging spirits), in addition to masterclasses on Baiju and Armagnac among other hip sips. Enjoy the issue!
Victoria Araceli Vann
Victoria Araceli Vann Editor-In-Chief 2 Beverage Industry News | October 2014
VOLUME 86, ISSUE NUMBER 3 FOUNDED IN 1934 www.binmag.com
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JÄGERMEISTER GETS EVEN COOLER Jägermeister has launched the brand’s first-ever nonglass line extension. Inspired by a freezer pack, the new 375ml “Coolpack” chills quicker than a glass bottle, allowing the herbal liqueur to reach “ice kühl perfektion” of -18°C faster. Ideal for activities where glass is not practical, the flatter, lightweight Jägermeister Coolpack is ready to bring to festivals, concerts, barbecues, picnics, hiking, poolside, beach parties, après-ski and more. SRP $12.99 jagermeister.com
NEW SOMBRA ‘ENSAMBLE’ AIMS FOR UPPER SHELF
GREY GOOSE DIPS INTO THE ‘RIVIERA’ AGAIN For the Riviera Series, now in its third year, Grey Goose teamed up with the fashion house Maison Labiche. The label features Maison Labiche’s signature embroidery-style font and invites consumers to “Live Victoriously,” in line with the brand’s new marketing platform. The collaboration also includes clothing and fashion items retailing online. SRP $40, 80 proof. greygoose.com
OPICI EXPANDS WHISKY PALETTE Like a sports team signing an All-Star free agent, Market St. Spirits, a division of Opici Wines, has added the highly regarded Highland Queen Blended Scotch whiskies alongside Tullibardine Single Malt, The Temple Bar Irish Whiskey and Rebellion Bourbon. Named for Mary Stuart, crowned the ‘Queen of Scots’ in 1561, family-owned Highland Queen was established on the site of a former brewery dating back to 1488. Water from the Danny Burn spring, which takes 15 years to reach this special spot from its source, forms the lifeblood of Highland Queen. Featuring especially competitive pricing, the line comprises: Highland Queen (SRP $16.99); Sherry Cask Finish ($18.99); Highland Queen 1561 ($29.99); and 1561 30 Year Old ($199.99) marketstpirits.com
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Sombra Mezcal has unveiled the brand’s first superpremium blend. Sombra “Ensamble” is a marriage of spirits distilled from two rare wild agaves (Tepeztate 61%, Tobalá 39%) harvested from high in the Oaxacan Sierra. Only 2,000 bottles were produced. In keeping with Sombra’s commitment to sustainability, they planted 20,000 Tobalá agaves from seed—to more than offset the 673 that were harvested for Ensamble. SRP: $199, 103.2 proof. sombramezcal.com
CAMUS REINVENTS ITS CLASSICS— WITH AN EYE ON AROMA Five generations strong, the Cognac house of Camus, after 15 years under Cyril Camus, has undertaken a major re-commitment to quality and authenticity, releasing a new range of intensely aromatic cognacs. The new collection will include the Camus VS (SRP $29.99), VSOP ($49.99) and XO ($149.99)—each containing distillates from the exclusive Borderies cru, where Cognac production started 500 years ago. Beginning with eaux-de-vie that was unfiltered and kept on the lees, Camus distills by hand in small pot stills, then applies a precise, patented technique called “Instensity.” This method involves manually selecting the distillation “heads” that present a higher concentration of esters and a more pronounced aromatic intensity. camus.fr
The Camus labels’ petrol gray recalls the flint stones typically found in the Borderies soil, and lavender blue is a reminder that the Cognac region is one of the sunniest of France.
1. EFFEN VODKA
2. BOOKER’S BATCH 2019-01
3. 90+ CELLARS FRENCH WINES
Effen Vodka has added two new flavors to their super-premium vodka portfolio. Effen Rosé is a crisp, clean and fruity expression that emulates a classic rosé; best served with soda or bubbles. Effen Yuzu Citrus showcases this Japanese fruit that resembles a blend of lemon and grapefruit; best neat or with grapefruit soda. The two new expressions extend from Effen’s “Different by Design” campaign, celebrating self-expression and encouraging fans to enjoy cocktails as unique as they are. 75 proof.
The first “Booker’s Batch” of 2019—“Teresa’s Batch”—is now available nationwide. This batch is named after three-decade distillery employee Teresa Wittemer. Working in both Quality Control and in the lab, she became an expert on mingling bourbon barrel samples to the exact taste profile Booker preferred for his namesake bourbon. Like all of Booker’s batches, “Teresa’s” is bottled at its natural proof (125.9). Enjoy neat, over ice or with a few drops of water.
On the heels of a trio of new Sonoma County wines, 90+ Cellars is expanding its portfolio with five true-to-type French AOC wines. The new batch includes a fresh, everyday 2018 Muscadet uplifted by extended time on its lees (SRP $12.49); a village-level white Burgundy (2016 Auxey-Duresses, $39.99); a lively, mineral-driven 2017 Aligoté ($17.99); a flinty 2018 Pouilly-Fumé (100% Sauvignon Blanc, $23.99) from in the Loire Valley; plus 90+ Cellars’ first organic rosé from Languedoc ($14.99) arriving next month.
SRP: $12.49 - $39.99
4. MUDDY BOOT ‘OFF-ROAD’ CANS Extending the outdoorsy Muddy Boot brand into cans makes perfect sense. Already geared toward an active lifestyle, now these fun-loving California wines go anywhere, anytime… especially off-road, whether that means biking, hiking or just hanging at the beach. Off-Beat comes in Crisp White (Chardonnay, Chenin Blanc); a rich Red Blend (Petite Sirah, Pinot Noir, Zinfandel); light, dry Sparkling; and dry Rosé (Pinot Noir). 250ml four-packs. Marketed by Bronco Wine Co.
5. FOUR VIRTUES WINES Rutherford Wine Company is expanding their Four Virtues brand with two varietal wines. The new pair joins the original release, a Bourbon Barrel Aged Zinfandel, sharing a contemporary wine style and sleek package design. The 2016 Cabernet Sauvignon is sourced from the Lodi AVA, aged in French and American oak, and finished in heavily charred oak bourbon barrels. The 2017 Pinot Noir, from Monterey County, sees no time in bourbon barrels due to the more delicate nature of the variety.
6. PATRÓN TEQUILA 2019 ‘MEXICAN HERITAGE TIN’ Just ahead of Cinco de Mayo, Patrón Tequila unveiled its 2019 Mexican Heritage Tin for the fourth consecutive year. Created by Smithe, the design on the tin was inspired by traditional forms of Mexican embroidery: Tenango-Hidalgo, and Mariachi. Embroidery has been used for centuries to distinguish different groups and family history. Combining these unique styles with important elements of Mexican folklore and Patrón iconography (bees, piña, agave), the tin celebrates rich Mexican heritage.
SRP: $22.99/four-pack of 250ml cans
SAME SMOOTH TASTE
ENJOY OUR QUALITY RESPONSIBLY.
Â©2019 THE GLENLIVET Distilling Company, New York, NY
7. CÎROC ‘SUMMER WATERMELON’ VODKA
8. SMIRNOFF ZERO SUGAR INFUSIONS
9. BARDSTOWN BOURBON ‘FUSION SERIES #1’
Sean “Diddy” Combs and Diageo North America have unveiled Cîroc Summer Watermelon. Like its portfolio peers, its base is vodka five times distilled from French grapes. Combs collaborated with long-time friend DJ Khaled on the flavor profile—a juicy, fresh taste accented by a sweetness and zest. “With this spirit we aimed to capture the essence of summer and bottled it,” says Combs. Summer Watermelon’s launch at the Coachella Festival in April kicked off a series of promotional events.
Smirnoff, no newcomer, is shaking up the flavored vodka catergory with three new variants boasting zero sugar. Infused with natural flavors, the brand-new Smirnoff Zero Sugar Infusions lineup features Cucumber & Lime, Watermelon & Mint and Strawberry & Rose— tailored for casual occasions, from brunch to backyard BBQs. The new line will be supported by TV spots featuring Ted Danson and Saturday Night Live’s Cecily Strong “oohing” and “ahhing” over each of the three new flavors. 60 proof; 72 calories/1.5oz.
The Bardstown Bourbon Company (BBCo) has released Fusion Series #1, a blend of estate-made, two-year-old wheat and high-rye bourbons, with an 11-year-old Kentucky bourbon. The BBCo team, led by Master Distiller Steve Nally, a 40-year industry veteran and Kentucky Bourbon Hall of Famer, blind-tasted more than 50 samples to arrive at a rich blend in which the lively fruit and spice of the two-year-old counters the leather, roasted nuts and caramel of the aged bourbon. 98.9 proof.
10. KIN & CASCADIA
11. A MON FRÈRE WINERY
Celebrating their second-generation partnership in wine, the Sager and Master families have released a new wine of their own. The label, Kin & Cascadia, nods to the wine’s backstory of two industry acquaintances turning into partners and lifelong friends as well as the wine’s Pacific Northwest provenance. The first Kin & Cascadia releases are a 2017 Columbia Valley Cabernet Sauvignon and 2017 Willamette Valley Pinot Noir, both presenting authentic regional character.
New from Palm Bay, Mon Frère (French for “my brother”) is a celebration of our connections to each other, to those special people with whom we choose to share life’s triumphs and tribulations. Like its celebrated sibling, Au Contraire Wines, Mon Frère champions the very best in California sourcing and winemaking. The range includes: a fresh Chardonnay with moderate, well-integrated oak; a ripe Pinot Noir, and a Cabernet that shows concentrated fruit and evident structure while remaining approachable.
12. DE LA COSTA SANGRIA IN CANS All three De La Costa Sangrias—Red, White and Rosé—are now in cans. 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 over ice with fresh fruit; 13% ABV keeps flavors vivid. De La Costa is produced by fifth-generation Glunz Family Winery & Cellars. Rosé is also available in a 1L fliptop bottle (SRP $13.99). Marketed by Bronco Wine Co.
SRP: Cabernet $15.99 | Pinot Noir $13.99
SRP: $15.99 - $16.99
SRP: $24.99/four-pack of 375ml
PUTTIN’ ON THE SPRITZ FROM A(PEROL) TO Z, CREATIVITY ABOUNDS
irst came the Aperol Spritz. The radiantly orange concoction, made up of the mild amaro Aperol, Prosecco and sparkling water, was long a favorite of Italians lounging at piazzaside cafés and as a pre-prandial aperitivo. It took a long time to make its way here, but after the legwork of Aperol brand reps and the adoption of many bartenders looking for light, refreshing and sessionable drinks, the Aperol Spritz has become a behemoth, especially for brunch. So popular has it 10 BIN 2019
SANTINA SPRITZ PHOTOGRAPH BY NOAH FECKS
BY JACK ROBERTIELLO
become that the spritz has developed into a drink category of its own, gaining precious menu space across the country. “The spritz is popular because it is easy to make and is delicious to drink,” says Bridget Alpert, Southern Glazer’s Wine & Spirits National Director of Education Beam Suntory. “The consumer is looking for more than spirit-forward classic cocktails on a menu and spritzes can be enjoyed before a meal, during or after.” “Low-ABV cocktails are on-trend and a simple spritz can fit easily into this narrative,” she says. “A spritz is a blank canvas and can easily be manipulated to fit any season.” One of the noted progenitors of the spritz is New York City’s Dante, where Bar Director Naren Young has put aperitivos, vermouths and Italian-style sipping front and center, including spritz variations on a menu that includes an Aperol Spritz on tap. Lots of places are adding at least one variant: Chicago’s Sable Kitchen & Bar has Head Bartender Jenee Craver’s Marcia, Marcia, Marcia!—rhubarb and strawberry-infused Aperol; fermented rhubarb and strawberry; and the sparkling water Topo Chico. Dave Fisher, Beverage Director at Gran Tivoli and
The Aperol Spritz gained momentum in America thanks in part to aggressive promotion at outdoor events. // Spritz recipes are easily batched, as seen here at Santina in NYC. // Spritzes are being embraced by suppliers beyond Aperol; St-Germain sponsored an entire book, How to Spritz French Fluently; seen here, the Club-Spritz. // Summer City Spritz at the Rum House, NYC. // opposite: StGermain’s Via Alpina.
Peppi’s Cellar, New York, offers the GT Spritz (falernum, Comoz Blanc Vermouth and Brut Champagne).
SUMMERTIME HUES As summer nears, the full menu trend is popping: the Kimpton Epic Hotel in Miami’s Area 31 restaurant and terrace is set to roll-out a five-spritz menu, including a non-alcoholic offering, on the rooftop patio and pool deck on Saturdays. Called the “Summer of Spritz” with a tagline “Rosé Passé: Get Spritz Faced,” the menu will include the traditional Aperol Spritz and variations made with, for example, Campari, passionfruit and cava; Ketel One Grapefruit Rose, Dolin Blanc Vermouth, earl grey tea and Prosecco; and a non-alcoholic (tequilaoptional) version made with grapefruit soda, basil, black volcanic salt and a grapefruit wedge. “I’ve always been a big fan of spritzes in general and the bartender scene has
THE SPRITZ HAS DEVELOPED INTO A DRINK CATEGORY OF ITS OWN, GAINING PRECIOUS MENU SPACE recently brought the spritz forward,” says Amy Currens, Area 31 Beverage Director in Miami. “This is really about featuring spritzes that are sessionable, refreshing for summer, and on top of that there are so many creative takes and ingredients you can play with.” Spritzes with solid savory elements also work very well as a meal accompaniment—something most cocktails can’t manage. “These make for great food pairings that are not going to overpower because the alcohol isn’t so high and hot that it would kill your taste buds,” says Currens. At New York’s Santina, Beverage Director Ryan Davis is planning a variety of spritzes for the spring and summer menu to join their popular Santina Spritz (pitchers of frozen Aperol and blood orange topped with a bottle of Prosecco). Coming on: the Pompelmo Cooler—an Aperol variation including grapefruit; Sbagliato, a Negroni varia-
PUTTIN’ ON THE SPRITZ
tion with Prosecco; the Americano; and the Hugo Fizz, a Braulio and limoncello spritz. “It seems everyone loves spritzes. They are low alcohol, you can drink them all day and not be impacted, they are very refreshing and a great fit for the summer. It’s crazy how they have taken off,” Davis says. And not just for summer patio or brunch. “Saturday night at 11 I’m still seeing Aperol Spritzes going
SPRITZ RECIPES Cruel Spring Ingredients: 1 oz Santa Teresa 1796 Rum ¼ oz Genepy le Chamois (herbal liqueur) ¼ oz Mandarine Napoléon 1 spoonful Combier Crème de Banane ¾ oz fresh Lemon Juice Sparkling Wine Method: Shake with ice and strain into a highball glass with ice sphere. Top drink with sparkling wine, and garnish with a plantain chip and edible orchid.
The Aperol Spritz (center) is an exercise in balance and simplicity. But spritzes can get complex, too. Marcia, Marcia, Marcia! at Sable Kitchen & Bar (left) uses house-fermented rhubarb and strawberry. The Silencio Spritz starts with Mezcal.
out. And when the heat goes up in the summer and the patio is open, you look around the dining room and if there are 50 people in the room, as many as 30 have a spritz in their hands.”
Hennessy Pineapple Spritz Ingredients: 1½ oz Hennessy VSOP Privilège Cognac 2½ oz Pineapple Juice 2½ oz Soda Water Garnish: Pineapple wedge, or Lemon wedge Method: Pour Hennessy and pineapple juice into a Collins glass with ice. Top with soda water and garnish with a pineapple wedge.
Martini & Rossi White Spritz Ingredients: 2 oz. Martini & Rossi Prosecco 1 oz. Martini & Rossi Ambrato Vermouth di Torino Soda Water Method: Fill a glass with ice. Add Prosecco, then Vermouth di Torino. Stir gently to combine and top with soda water.
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When creating a spritz menu, Young recommends variety: “We change it every year so there’s a lot of variation, but there are always certain drinks that are more popular than others.” Albert advises using seasonally-appropriate ingredients, spirits and modifiers. Add spices and build on bitter flavors for cooler months. “Don’t be afraid of flavor,” she says. “A spritz gives you an opportunity to create unique flavors that are memorable.” ■
Ingredients: 1½ oz Amaro Nonino Quintessentia 1 slice of Orange Sparkling Wine to taste
Ingredients: 1 oz El Silencio Espadin Mezcal ½ oz Grenadine ½ oz fresh Lime Juice ½ oz fresh Orange Juice 1 oz Champagne
Method: Fill an aperitif glass with ice cubes and the slice of orange, then add Amaro Nonino and sparkling wine to taste.
Method: Shake first four ingredients with ice; strain into a chilled flute; top up with Champagne. Garnish with lime wheel.
Recipe by Ryan Davis at Santina Ingredients: 10 oz Aperol 3 oz Blood Orange Purée (Perfect Purée of Napa Valley preferred) 2 oz fresh Lemon Juice 1 oz cane or Simple Syrup 1 750ml bottle Prosecco Method: The first step is to combine and freeze all of the ingredients except the Prosecco. Bars may make batches in a Pacojet; you can also freeze in ice cube trays and blend. Place frozen/ slush mix into a pitcher with orange wheels and then add a 750ml bottle of brut Prosecco. Garnish with orange wheel and fresh mint sprig.
Via Alpina Recipe by Camille Ralph Vidal, from How to Spritz French Fluently Ingredients: 1½ oz Lemorton Pommeau ½ oz Clear Creek Douglas Fir Brandy ½ oz St-Germain Elderflower Liqueur 2 oz dry Sparkling Cider 1 oz Soda Water Method: Pour all ingredients except sparkling cider and soda water into a wine glass filled with ice. Stir to combine. Top with sparkling cider and soda water. Garnish with a lemon twist and olive on a pick.
Please enjoy our products responsibly © 2019 Araceli Spirits, LLC., Corona, CA
CT T EUIL
RAISING YOUR ‘POP STANDARDS’
Father’s Day this year is June 16th
The classic Father’s Day necktie-as-gift is now but a 20th century cliché. But there is a reason certain notions become cliché to begin with. Neckties became enshrined as a fail-safe dad gift because A) so many dads needed ties, plus B) within that one item were bountiful options for personalizing (or at least picking something he liked). Today, ties are on fashion’s endangered fashion species list, but brown goods are so popular that when fashioning Father’s Day promotions, focusing on whiskey makes a lot of sense. There are plenty of malt distillates out there ready to be gifted; this creates an opportunity for creative shelf talkers, email offers and displays.
FLAVORTOWN IS CALLING There should be no stigma related to flavor and one’s beverage of choice. Whiskey’s flavor range is expanding rather impressively. Three fresh-to-market expressions: Bird Dog Black Cherry Flavored Whiskey, from a flavor specialist (e.g. blackberry, peach), delivers a balanced blend of tart and juicy black cherries with distinct bourbon undertones. 80 proof, SRP $19.99. The world’s second largest-selling bourbon, citing market research that apple is surpassing honey among brown goods, has added Evan Williams Apple. The 70 proof spirit offers juicy, sweet apple with hints of caramel and light spice, with a long, smooth finish of a green apple and bourbon blend. 70 proof, $14.99. Ambros may be the most shocking whiskey out there. And shockingly good. It is an Irish whiskey base infused with 100% real bananas—not artificial or “natural” flavors. Great for any red-blooded, bananloving dad, but especially a creative mixologist (though it neat, too). Currently in CA, NV, NY; 60 proof, $39.99.
NOT YOUR GRANDDADDY’S SINGLE MALT Single Malt Scotch is perhaps the ultimate safe gift, but The Glenlivet is offering a bold new option. Same classic liquid, but they ditched green glass in favor of clear, accentuating the golden whisky itself and the colorful new logo and packaging. In support of the redesign, The Glenlivet has enlisted art photographers Inez & Vinoodh to produce a disruptive, visual approach that highlights the portfolio’s new modernized packaging.
PERFECT 100? For the power papa, Rebel Yell Bourbon has a new 100 proof expression plus a new look. The updated packaging reinforces the brand’s rebellious spirit, featuring embossed shoulders, revised front and back labels, and new top with matted closure and natural cork. Big bang for the buck at suggested retail of $19.99.
GOLDEN JACK If Dad is a fan of Jack, here is the chance to gift him something brand new. After its initial launch in duty-free shops and select markets in Asia, Jack Daniel’s is officially introducing Jack Daniel’s No. 27 Gold to the U.S. It’s classic Jack Daniel’s Old No. 7 liquid, double-barreled and double-charcoalmellowed. 80 proof, $99.99.
EAU DE VIE + WATER OF LIFE When the Speyburn distillery was established in 1897, the location was chosen not for its beauty but rather its proximity to the Granty Burn, a tributary of the river Spey. Fittingly, Speyburn is offering a rare copack of Speyburn 10 Year Old single malt whisky with water from the source. SRP $30.
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THE ORIGINAL FROSÉ MIX IS NOW IN CALIFORNIA. It’s simple to make our ever popular Frosé (aka frozen rosé), using Kelvin organic Frosé Mix. In fact, Kelvin makes it easy to craft a wide range of premium organic frozen cocktails with our line-up of organic frozen cocktail mixes.
For great frozen cocktail recipes & more info:
Restaurants & Bars - for a free sample:
Now proudly distributed in California by
Southern Glazer’s Wine & Spirits
DEEP EDDY VODKA ‘AUTHENTIC AMERICAN’ EDITION Limited Edition “Authentic American” bottles of Deep Eddy Original Vodka will be available from May through the Fourth of July. This run of 20,000 cases will feature foil-stamped neckers and varnished, raised and foiled text. Each shipper carton is printed with a portion of the American flag, which can be arranged to create one large display. Deep Eddy will donate a portion of proceeds to Folds of Honor, a non-profit providing scholarships for the relatives of fallen soldiers. SRP: $17.99 deepeddyvodka.com
JAMESON IRISH WHISKEY ALOIS LAGEDER WINES Alois Lageder, a benchmark producer in Italy’s Alto Adige, refreshed their Classic Varietals line which includes 14 wines such as the well-known Pinot Bianco and Pinot Grigio. The new labels, each distinct, combine elements of the vineyard and cellar while maintaining continuity and symbolizing the values of family, biodynamics and authenticity. The vintage and grape variety of each wine are handwritten by Alois Lageder himself. Also, effective immediately, the winery will use Burgundy bottles and natural corks. aloislageder.eu
ABSOLUT ELYX Absolut’s luxury vodka entry is bigger and bolder. The new 1L bottle is 3+ cm taller than the previous pack. Visibility has also been enhanced via the newly designed neck label and the engraved electroplated copper cap. The logo has been modified to a bolder charcoal; the label communicates the “Single Estate & Copper Crafted” message as well as a signature “Imported with love from Absolut Elyx XxX” conveying the brand’s playful personality. absolutelyx.com
Jameson quietly rolled out a fresh new look for their bottles in the first quarter of the year, including a bold new bottle shape and a crisp cream label. The innovation of the bottle itself comes is part of the brand’s innovative culture which over the past few years has released several new expressions. jamesonwhiskey.com
OPICI VINO BIANCO Opici’s Vino Bianco, beloved for its ornamental fish bottle, has received a clean makeover to highlight the quality of the blend of Chardonnay, Sauvignon Blanc and indigenous Verdicchio. The all-important shape and texture still dominate the package, while a “Crisp & Citrusy” call-out reinforces the wine’s stylistic affinity for seafood. SRP: $12.99. opiciwines.com
HEINEKEN CANS Heineken is refreshing its brand identity with a generous splash of the brand’s signature green color and bold red star. Heineken is introducing a brand-new look to their cans—a package type that accounts for over 57% of the beer category and is growing at an average of 11% over the last two years. POS materials available. heinekenusa.com
The new look includes the non-alcoholic Heineken 0.0
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RUMCHATA CELEBRATES ITS 10th YEAR By Amanda Schuster RumChata is not just a one shot pony. This year marks the cream liqueur’s 10th anniversary on the beverage scene, and it has become a bonafide bar staple. Although the product--a mix of real cream, cinnamon, vanilla, sugar and Caribbean rum -- was popularized in a drink mixed with Fireball known around the country as the Cinnamon Toast Crunch shot, sales as a traditional cream liqueur are what have given RumChata its legs. “Our research has shown over the last seven to eight years, through an extensive tracking program with over 3,000 18 BIN 2019
consumers at a time, that the majority of our consumption is either on the rocks straight or as a coffee creamer. We’re the number five selling liqueur in the country,” says RumChata founder and master blender, Tom Maas. He believes this is a spirit that deserves a place in fine dining as much as it does behind the bar at the local neighborhood joint or a club. “We want to be in any restaurant that would have an after dinner or cordial list because we want to be available to people who just want to drink it and sip it after a meal or put it in a cup of coffee.”
RumChata Iced Coffee
THE STORY OF RUMCHATA Maas is an industry veteran with over 35 years of beverage industry experience, having worked in product development with Jim Beam, Jack Daniels and Canadian Club. He says his feeling on new products is: “If you have a phenomenal flavor in a bottle and you market it properly, it will succeed.” This is precisely what he believed he had when he came up with the idea for RumChata. While he was still working at Jim Beam, Maas was introduced to horchata at a Mexican restaurant and it was love at first sip. The creamy beverage, popular in Mexican culture, is traditionally prepared by soaking rice in water with sugar and spices, then straining out the solids to form a sweet, comforting rice milk that is served as a dessert drink or a sweet refresher. Maas thought it would make an interesting base for an alcoholic beverage. He couldn’t get the idea out of his head, and when he retired from Jim Beam, he decided to work on a recipe. He experimented in his own kitchen with a variety of horchata variations, reverse engineering recipes from samples he tasted from local Chicago Mexican kitchens, and tested them with a variety of base spirits. After about a year, he settled on what would become the final RumChata recipe, with cream added for body (most horchata
does not contain any dairy, only rice milk), and added rum to it. In fact, he was so sure he had a hit, he says he didn’t want to do focus group research because he didn’t want to alter the flavor in any way. His creation tasted so good, that he says when he considered shopping the product around to various liquor companies to release it, his wife convinced him that he should bring it to market himself.
GETTING THE WORD OUT Maas initially thought the most success for RumChata would be in Latin dining establishments because of its connection to horchata. And while it did later have traction in those markets, the liqueur initially became a hot item for unforeseen reasons. “Millennial consumers were all telling me that it tasted like the milk leftover after a bowl of Cinnamon Toast Crunch cereal.” Maas hadn’t tasted the cereal before, so he immediately picked some up to see if he agreed. “Sure enough it does.” This observation gave him an idea: he purchased thousands of single-serve sample packs of Cinnamon Toast Crunch cereal and went into accounts offering free boxes with every two bottles sold. On premise accounts were soon making shots out of it, though they soon began playing around
with the recipe. “Because RumChata is only 27.5% ABV, bartenders began adding Fireball hot cinnamon liqueur to the drink to amp it up. Word got around and it became one of the most popular shots in the country, and really propelled the brand,” Maas explains. In other words, it was the shot heard around the bars.
RUMCHATA GREW UP ON SOCIAL MEDIA Maas says that before the brand launched in 2009, he had never been on Facebook or other social media platforms. It was Maas’ brother who convinced him to create a RumChata Facebook page to build brand awareness. “As a long-time marketer, the ability to watch people talk about your brand in real time was amazing to me,” says Tom Maas. “I could see live how people were using it--how they used it in recipes--it was really enlightening to me. As a result, we’ve used social media a lot to create awareness, which is what led us to the millennial consumer.” He says RumChata is one of the most viewed liquor brands on social media, with videos on its YouTube channel featuring over 200 video recipes viewed over 36,000,000 times. There are some niche liqueur brands people would consider a guilty pleasure. The upscale cocktail and spirits community can be a bit… discerning. However, RumChata has proven to be
so popular and well received that people such as venerated drinks writer Camper English of Alcademics.com recently declared on Twitter: “Okay I tested it again and RumChata is a fine milk substitute for boxed mac and cheese.” He explained offline that as he was about to prepare a box of mac and cheese, he realized his milk had gone off. However, he had some RumChata, which, when opened, is shelf stable at room temperature for over six months. An unopened bottle can last years at 50 - 80 degrees Fahrenheit, and it did the trick nicely. English’s tweet prompted a reply from rum evangelist Josh Miller, who writes the Inuakena blog, which is known for being a critical rum review depot, “But have you tried FernChata? 50:50 Fernet Branca and RumChata over ice is the ultimate night cap/dessert.”
GETTING TO THAT NEXT LEVEL Even with all the buzz about the brand, RumChata’s CMO, Charlie Maas began to notice that new channels were necessary to spread the word about RumChata. The brand had seen real chart-busting numbers with consumers who are the average age of social media users, which is under 40. However, people who spend less time on social media might not be as aware of the brand’s existence. “What we realized is that we’re talking to the same people [on social media],” he says. The good news was fans had moved on past the trendy party connotation of the brand, and that even though the Cinnamon Toast shot was still popular in on premise accounts, people 20 BIN 2019
were primarily using the product in very much the same way as the other leading cream liqueur--Bailey’s--neat on the rocks or as a boozy coffee creamer. This is when it was discovered that product awareness levels hadn’t dropped (he says it’s roughly 3 out of 10 for RumChata, or 30%, and 8 out of 10 for Bailey’s), but they had become kind of stuck. “When you hear about yourself so much internally, you’re blind to those weak spots outside of your own communication.” “We shifted a ton of our spending back to TV.” Charlie Maas lets on that the best strategy seemed to go big bang for buck rather than several spots over a time period. So they aimed at “Big event TV-things we know people will tune in for-the hope being that’s where you reach new people.” The strategy seems to be working. “We've seen the run rate increase by about 12 - 18%". He says they have reserved further advertising budget for during NFL games, the Stanley Cup, the Tony Awards and big event print productions like the Sports Illustrated Swimsuit edition.” He says this media mix does get people to taste RumChata, which becomes a home run. “We always had faith in the product. When people try it they really enjoy it.”
RUMCHATA TO GO Much of the brand’s off premise success can be attributed to its popularity as a party mixer, especially in stores where it has good bottle real estate. “It’s an add on sale,” says Tom Maas. “People are buying liquor
for parties and they’re throwing a bottle of RumChata in there [the shopping basket] because they know it’s a crowd pleaser.” He says shelf visibility definitely helps. People either already know what it is and realize they need it for their gathering when they spot it. Or, they ask about it, which leads to a first taste, then a spontaneous purchase, which often results in repeat purchases. “If people see RumChata they buy RumChata. It’s a win for the store because then they get another $25 ring on their order," says Maas. Because the product is so popular mixed with coffee, new packaging was created for the MiniChata--25ml single serve creamer containers for individual cups of coffee to use as one would with Coffee Mate, sold in packs of 15. These packs are available nationwide, typically in big grocery store chains that sell alcohol, and are usually displayed next to the full-size bottle to make that brand connection. Another brand innovation in the past couple of years was the introduction of FrappaChata. The reason this offshoot was created was because people at the brand became aware that consumers who enjoyed traditional RumChata with coffee weren’t making iced versions at home to use with it when they wanted a cooler option. It was believed the reason for this is because most people who make iced coffee from scratch tend to take hot coffee and cool it with ice cubes, which dilutes the flavor, and it’s a fussy process to begin with. Another reason is that the average consumer isn’t
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RumChata Salted Caramel Martini
RumChata’s YouTube channel has 200+ recipe videos and over 36 million views.
bothering to make a strong cold brew at home, or doesn’t have a store-bought version on hand. “RumChata is better with dark roast coffee or espresso, so we created FrappaChata to get that nice cold brew, dark roast coffee flavor mixed with RumChata so people understand how good they are together,” Maas explains. It also helps that they can purchase it as a no-brainer RTD product with the need to purchase separate products and mix them.
RUMCHATA IS SURPRISINGLY VERSATILE In the 10 years RumChata has been on the market, consumers have shown online that they’ve used it in everything from traditional cocktails to culinary dishes that are both sweet and savory. As with
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the Camper English story above, it works particularly well as a dairy substitute in food recipes. For example, Maas says the brand’s French toast recipe, most recently used in a Mother’s Day campaign, came about during the time he was developing the proprietary RumChata recipe. Family was coming over for brunch, and he was supposed to be serving his family famous French toast. He had forgotten to pick up condensed milk, but remembered that he had some RumChata, which contains vanilla, cinnamon and cream--perfect! The dish came out beautifully, was an instant hit, and is now a new tradition. Maas is pleased about how well RumChata has grown in the past 10 years, becoming a major player on the scene when compared with other big-name corporate products.
“We like to say when we started, Bailey’s was doing about 1.25 million cases, and we were doing nothing. Now we’re doing a half million cases and Bailey’s is still doing 1.25,” says Maas. “We added value, profit and excitement to the category. We added something new, but we didn’t take away anything.” In other words, RumChata shouldn’t be compared to other niche liqueurs. RumChata is RumChata. After 10 years it has earned its own place on the liquor shelf, though no one is judging if it ends up in your mac and cheese recipe too.
ORGANIC HOT SOUTH OF THE EQUATOR González Byass has announced the very first ECOCERT-certified organic wine for Casablanca Valley-based Veramonte’s 2018 Sauvignon Blanc (SRP $11.99). Veramonte is the standard bearer within the González Byass umbrella of Chilean labels (which also includes Ritual, Primus and Neyen), and this release marks the first of what will eventually become a 100% organic/biodynamic stable of all its Chilean wines. gonzalezbyass.com
Meanwhile, Domaine Bousquet, Argentina’s largest exporter of wines made from organic grapes, has released its first-ever natural wine, Virgen 2018 Organic Red Blend (SRP $13). The no-sulfites-added wine has USDA organic certification. Imported by Miami-based WISD LLC, Domaine Bousquet has made a name for itself in the organic category in a very short space of time. The winery released its first vintage in 2005 and today sells over 100,000 cases annually in the U.S. alone. Making a natural wine was a natural progression. Virgen is a blend of 35% Malbec, 35% Cabernet Sauvignon and 30% Cabernet Franc. domainebousquet.com
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GREAT AMERICAN WINE COMPANY LAUNCHES IN HELIX Bronco Wine Company’s Great American Wine Company will begin producing their California wines with the revolutionary Helix wine bottle and closure system, developed by Amorim and O-I. “Made of natural and sustainable cork, Helix is the most innovative 21st century closure,” noted Fred Franzia, CEO founder of Bronco Wine Company. “It addresses our customer’s need for convenience with the resealable, easy to twist-off cork, while preserving the elements synonymous with opening a wine bottle, like the premium feel and ‘pop’ the cork makes.” broncowine.com
VENERABLE BORDEAUX FIRM FRESHENS UP Domaine Clarence Dillon, a well-known Bordeaux firm now in its fourth generation, has announced a new brand identity for its Clarendelle, Inspired by Haut-Brion wines. Coinciding with the launch of the 2018 vintage of Clarendelle Blanc (SRP $18.99) and Clarendelle Rosé ($14.99), the new Clarendelle, Inspired by Haut-Brion brand identity will now feature a crown over the Domaine Clarence Dillon logo, which in turn is flanked by two lions borrowed from the Dillon family coat of arms. The line was first launched in 2002 as a complement to the Domaine Clarence Dillon collection of châteaux, which includes Château Haut-Brion, Château La Mission Haut-Brion and Château Quintus properties. clarandelle.com
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Of course, age alone doesn’t make a wine great. Faustino is the largest landowner in Rioja with more Of than 1600 age acres of vineyards whicha are course, alone doesn’t make wine farmed naturally and ismeticulously tended to. great. Faustino the largest landowner in Rioja with more than 1,600 acres of vineyards which are farmed naturally and meticulously tended.
RIOJA’S MASTER OF AGE BODEGAS FAUSTINO'S COMMITMENT TO THE ART OF AGING GRAN RESERVA BY KRISTEN BIELER
ven in Rioja, the land of famously long-aged reds, Faustino is an anomaly. One of the region’s oldest family estates, Faustino is— and has always been—fiercely committed to the most ageworthy category of wine made here, Gran Reserva. And the winery’s Gran Reservas spend more time aging in the bottle before release than most do, far surpassing the legal minimum of two years in oak followed by three in bottle. Proof of this devotion is found in shares Ángel Hernández Vélez, Export Faustino’s vast cellar: Of the 10 million Director for the company. “Gran Reserva bottles currently aging there, 75% are is the most important wine for us, and we Gran Reservas. As a result, Faustino is never faltered with passing trends. We responsible for 34% of the Gran Reservas have stayed loyal to our style.” produced in all of Rioja. Making of an Icon A library collection like this doesn’t Founded in 1861, Faustino didn’t begin happen overnight. For more than half a bottling its own branded wine until the century Faustino has been a firm believer family’s third generation took charge in that Gran Reserva is the ultimate 1930, led by Don Julio Faustino Martínez. expression of Rioja and that these wines Several decades later, Bodegas Faustino must only be sold when they are ready began selling wine abroad and over time to drink—and only produced in the best grew to become one of the top exporters vintages. Consider the just-released 2006 from Rioja. Today the winery produces Gran Reserva: By the time it hit the more than 1.6 million cases of wine, market, it was already 13 years old. about half of which are consumed “Faustino has always had a Faustino’s outside of Spain. And the brand very clear direction and a very value proposition is now being imported into the clear idea about how a Rioja is unique: older wine priced well below the U.S. by Pacific Highway. should look, smell and taste,” global competition that is ready to drink upon release.
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GRAND RESERVA CURRENT VINTAGES 2005 Faustino I Gran Reserva This is more powerful than most, marked by dark cherry Faustino Gran Reserva and blackberry flavors. bottles feature frosted Notes of prune, coconut glass and the and fresh herbs add traditional wire mesh. complexity and firm tannins suggest this has tremendous aging potential. 2006 Faustino I Gran Reserva Dark fruit and cranberry are highlighted by notes of vanilla, cinnamon and smoke in this mediumbodied Gran Reserva. Soft, velvety tannins and a lengthy finish make this perfect for drinking now.
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Faustino’s Gran Reserva is 80% Tempranillo, filled out with local varieties Graciano and Mazuelo. Only produced in the best vintages, it is aged a minimum of 25 months in French and American oak, then spends many more years in bottle.
The fourth generation is at the helm today and Faustino remains a steadfast adherent to the unique and traditional style of Rioja—extensive barrel aging in French and American oak which imparts characteristic toffee and coconut notes on the nose and palate. “Faustino’s commitment to longerthan-minimum aging affords consumers the chance to see what bottle aging can impart to a world-class red wine—all those complex tertiary qualities that few people get the chance to encounter in their winedrinking lives,” describes Andrea ImmerRobinson, Master Sommelier and author. “It offers all of that at an affordable price compared to other great reds that improve with age.”
Faustino’s distinctive label—featuring Rembrandt’s 1641 portrait of successful Dutch trader Nicolaes van Bambeeck—was a nod to the Martínez family’s love of art and has become one of Rioja’s most iconic labels.
“Faustino’s commitment to longer-than-minimum aging affords consumers the chance to see what bottle aging can impart to a world-class red wine.” – Andrea Immer-Robinson, MS
Wine for the People In recent decades, many producers in Rioja have veered towards a more modern style, aiming for wines that emphasize bold fruit flavors and power over classic high-toned floral, red fruit notes and elegance. In Immer-Robinson’s opinion, this stylistic shift diminishes the uniqueness of what Rioja has to offer: “The more modern-style Riojas compete not just with one another for consumer attention, but with the rest of world-class red wine world like Napa Cabernet, Tuscan reds and Bordeaux. These wines make the same demand on them: Age me yourself, to see where I can be after a decade or more. That works for collectors, but I like the idea of people who aren’t collectors being able to taste for themselves why people who collect wine decide to do so.”
FAUSTINO LIBRARY COLLECTION In addition to the current 2005 and 2006 Gran Reservas, Faustino offers limited quantities of the following older vintages:
❖ 1955 ❖ 1964 ❖ 1970
❖ 1987 ❖ 1994 ❖ 2001
Faustino’s consistency is now being rewarded, as a more elegant style of Spanish wine is increasingly appreciated today—particularly by sommeliers looking to food-friendlier wines for their lists. With by far Rioja’s most vast library collection, going back to the 1955 vintage, Faustino is able to offer an impressive vertical selection. No need for buyers to comb the auction market or estate cellar sales for older expressions, and no need to pay a premium: Faustino’s Gran Reservas are available direct and are remarkably priced to retail for as little as $39. Even for critically acclaimed vintages—such as 2001—the price holds; down-to-earth prices that make Faustino a people’s wine, democratic wine. While the Faustino brand is well known, the Gran Reserva has potential as an accessibly-priced discovery wine, believes Immer-Robinson: “With bottle age, something magical happens that makes wine taste completely different from the top reds most people are used to drinking. I tell people, ‘prepare to be amazed!’” ■
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PINK PIPELINE TAKING STOCK OF WINE’S INCREASINGLY CROWDED ROSÉ CATEGORY BY KIT PEPPER
lthough rosé has undeniably become a year-round category, the bona fide rosé season starts with the first warm day of spring. Even in pink strongholds, rosé sales see a big summertime boost. But will it be big enough to consume all the pink wine in the market?
“They’re shutting off what they’re going to buy sometimes as early as May and saying ‘I’m done for the year.’” The earlier a wine is available, the more likely it will be first in the door with the big players.
LOOK BACK FOR BARGAINS From the trade’s perspective, the release of fresh rosé has become a complex science. But tracking the changing forces of supply and demand suggests a market rich with opportunities—especially for buyers. Indeed, the relative ease of pink wine production and the allure of pink profits have swelled the supply side, giving onand off-premise buyers who pay attention to availability and pricing an advantage.
FEBRUARY: THE EARLY BIRDS Rosé sales in the United States increased in value over 40% in the 52 weeks to April 2018, according to Nielsen. By 2017 rosé was growing faster in the U.S. market than the red and white wine categories, and even sparkling wine and spirits (Euromonitor). Clearly consumers are buying more rosé, but hidden behind these figures is the sheer breadth of rosé available, with hundreds of new products introduced in just the past two years. The problem, points out Daniel Hubbard, National Portfolio Manager
for M.S. Walker, is “Everybody’s making rosé, but that doesn’t mean that the retailer’s shelf space is increasing to satisfy the amount of available rosé in the market.” Even with dedicated rosé sections now commonplace, SKUs are far outstripping shelf slots. One result is a jostling for attention early in the season when the big chains plan their commitments. “For your broad market, big box type retail store, they’re not really looking in March and April for rosé on a deal—they want to be the first ones with the freshest, the fastest, and the catchiest type of labels they can also make the longest margins on,” says Hubbard. Sutter Home, last century’s White Zin king is adding two new sizes of rosé this summer (500ml Tetra and 1.5L). // Provence continues to develop appealing packages and present a pure, crisp, pale pink style. // Delicato Family Wines’ Bota Box, leading the 3L rosé pack, is growing at 102%. // Everything turned up pink on “Rosévelt Island” on April Fools Day, thanks to Three Olives Rosé Vodka. // Kim Crawford became America’s top New Zealand rosé import in its first vintage. // Muddy Boots is part of Bronco Wine Co.’s offering of multiple rosés, from California and beyond.
Another salient factor in the rosé market this spring: the transition of vintage. As of April 2nd of this year, according to the New York Metro database of Beverage Media, the number of 2017 vintage rosés outnumbered the 2018s by 673 to 557. That’s a lot of last year’s juice to be sold—and with deep discounts to clear out stock, there are deals to be found in March through May. Harry Constantinescu, General Manager at The Juice Box Fine Wine & Spirits, in Atlanta, is one of many retailers who take advantage of pricing on the previous vintage to do a stack or a special offer early in the season. “It’s a money maker,” he says, “We wouldn’t pass on the opportunity.” On-premise, this yields both a great margin for the house and a good value on a better glass of wine for the customer, according to Charles Schneider, Wine Director of Webster’s Wine Bar in Chicago: “You could run a very successful rosé program just based upon buying close-outs of the past year’s rosés and people would be very, very satisfied.”
The signature elongated Provence bottle shape has gained broad recognition among rosé fans. Above, from left, examples from: Aimé Roquesante, B & G (“Tourmaline”), Âme du Vin and Château Minuty (“M de Minuty”).
JULY SURPLUSES: ACROSS THE QUALITY SPECTRUM Grabbing those past-season wines makes sense for buyers, says Hubbard. “They’re hedging bets that there are still going to be other opportunities out there, which they’re entirely correct about.” As some bigger outlets realize their spring commitments haven’t sold through as expected, surpluses start to appear in June
PINK EXPANSION PULSE CHECK Is anyone surprised to hear that “Experience Rosé: The 2019 Competition” has opened up categories for cider, spirits and more? The power of pink has spilled well beyond wine. Prepackaged frosé is a reality now; as are rosé ciders (Brosé, anyone?). There are RTD spritzers that contain not a drop of wine. Chains sell Welch’s “rosé” juice (usually not far from the rosé lip balm). There is even a rosé energy drink. Aside from publicity stunts and kitsch, at its core—there are many signs that rosé is still strengthening as a category. Upscaling and diversity ramp up. Whispering Angel has become a call brand, a flag-bearer for Provence— and it is not cheap. This 32 BIN 2019
and July—resulting in favorable pricing on this year’s wines. Of course, branded wines like Meiomi or Whispering Angel follow a different set of rules, as do the classic rosés, like Domaine Tempier, with a dedicated audience. But most of the rosés out there are individual sales, and by August it becomes obvious which of them will be fantastic values the next April and May—if they have the staying power—and the quality. At the same time, the pink tsunami has resulted in an increasing amount of poor quality rosé hitting the marketplace as producers around the world seek to take advantage of the trend. Poorly made versions—which were never great to begin with—age even less well, so it’s critical to taste before you buy, no matter how tempting the close-out deal.
A MATTER OF BALANCE With a flood of rosé in the pipeline, balancing timing, price and quality has be-
has contributed to a fairly soft ceiling for rosé’s high end. New releases from Provence as well as well-known regions (e.g., Russian River Valley, Santa Barbara, Willamette Valley) are stepping confidently over $20 SRP. Meanwhile, more and more rosés are now coming from surprising regions—Greece, Portugal, Argentina, Chile, New Zealand… Offbeat grapes are usually never mentioned on labels; Pinot Noir, however, has become a a proud point of distinction, even when hailing from an unusual source, as in the case of Clean Slate from Germany. Image matters. Naturally more photogenic than red or white wine, and powered by Instagram and other social media, rosé has become a cultural phenomenon for its photo opportunities alone. Dena Haberbosch, self-dubbed
Ferrari-Carano 2018 Dry Sangiovese Rose With aromas and flavors of fresh picked wild strawberries, raspberries, watermelon, Other French producersrhubarb, such aspomegranate, Paul Mas in lingonberries and touchareof opting blood orange, this labels refreshing lively Languedoc, for colorful withand bolder wine finesse balanced by mouthwatering acidity and type offers and graphics. an elegant finish.
come easier, both on-premise and off. And what do customers want? If it’s “rosé every day,” they may soon have their wish, as the pink wine supply overflows its season. For the meantime, savvy retailers are approaching the pink season with a blend of optimism and attentiveness. ■
“Queen of Rosé” at Yankee Spirits’ Sturbridge, MA location, notes that their store now has an entire aisle of rosé—and that shoppers snap selfies of themselves among the rows of colorful wines. Packaging counts too. The industry has played its part upholding rosé’s image, supplying packages that fill a spectrum from playful and casual to bold and colorful to enticingly elegant. On top of designs, formats are also expanding, particularly large formats and cans. Brands show clout. On the supply end, no one is making less rosé. And while few brands have separated, it is worth noting that wellknown brands are showing their strength. One way is by extending a strong varietal line into rosé;
Kim Crawford basically went from zero-to-sixty with their Pinot Noir Rosé; it became the nation’s best-selling rosé in its first vintage (2017). And consider Palm Bay’s Cavit Rosé; they are adding 187ml four-packs this year, in time for summer. Ruffino, which first released a rosé bubbly in 2016, is another strong brand expanding; they just added sparkling rosé 187mls in three-packs. Provence on top. At Yankee Spirits, Haberbosch believes that rosé loyalists are not as brandspecific as they are style-aware. In this, people have come to understand and elevate the crisp, dry, pale-pink Provence model. She says it is the only rosé region right now that commands a higher price point with relative ease.
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PREPPING FOR PINK SUCCESS
Provence has done a remarkable job of maintaining their image as the spiritual homeland of dry rosé. But the truth is that tasty dry rosé is being made all over the world, from practically all red grapes; for instance, Portillo is Argentine Malbec rosé.
8 THINGS TO KNOW ENTERING ROSÉ SEASON 2019 BY JEFF SIEGEL
ason Hisaw, a sommelier who is the Texas state portfolio manager for distributor RNDC in Houston, has been selling rosé a long time. And he has never seen the pink wine business quite like it is in 2019. “It’s completely piloting through the sky, and there is no slowing it down,” says Hisaw. “These days, you need a rosé if you’re going to be relevant in the wine business. And I know no one would have said that in years before.”
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So yes, the rosé boom is still booming —much to the surprise of many of the people selling it. It’s one thing for rosé to be trendy, but trends happen all the time. Remember Moscato? In this, few expected rosé to hang around as long as it has—and, perhaps even more surprisingly, pink wine may well be entering the mainstream. “Every year, it seems like I have to ramp up our rosé selection,” says Amy Mundwiler, the Wine Director at Maple & Ash, a Chicago steakhouse. “And I have to find more rare rosés. We just can’t have one or two any more.”
Know these eight things about rosé as the new vintages hit store shelves and restaurant wine lists:
Sales show no signs of slowing. Rosé’s 2018 increase far outpaced any other category, including the still popular red blends category. And as rosé thrives, White Zinfandel—once the U.S. pink wine staple—slides further, down 8% in value and 10% in volume.
Big Wine is into it. Large suppliers are getting into rosé in the way it once embraced White Zinfandel. Charles Bieler, who makes rosé for three brands— his family’s Bieler Pére et Fils in Provence; Charles & Charles in Washington state, and Three Thieves in California—says the proliferation of grocery store pink has been one of the biggest surprises he has seen as part of the rosé boom. Big producers, many of whom were late to rosé, seem to be catching up with two, three, even four different brands spread among their lineups.
Previous vintages matter. The rule of thumb for rosé was not to trust older vintages, and certainly nothing older than two years. But no longer, says Patrick Mata of Olé Imports, a leading Spanish wine importer. “We see accounts and consumers buying rosés from prior vintages,” he says. “Now we get phone calls from retailers and restaurants asking if we have 2016 or 2017 rosés that age well.” Several distributors said this was the first year in memory they didn’t need to close-out the previous vintage.
color with lower acidity. As the demand for rosé has grown—specifically the Provence style of rosé with its pale pink hue and high acidity—producers are setting out to make rosé intentionally, and as a result, the quality is better. “Winemakers are growing grapes specifically for rosé, and not making it from juice left over from something else,” explains Jed Boyar, wine buyer for Dandelion Wine, a small shop in Brooklyn. This gives rosé great freshness and more savory notes, he adds, which is the style most rosé consumers are looking for today.
Rosé is no longer an “afterthought.” In many wine regions, rosé was historically produced by “bleeding” off a portion of red wine juice, a practice which results in red wines with greater concentration. Rosés made this way—the saignée method—are bolder and much darker in
THE BIG PINK PICTURE How does the rosé market look from the top? Here is some overarching-category perspective from Dave Lane, President and COO of Terlato Wines, who both produce or import a half-dozen rosés: “Rosé has clearly arrived and is here to stay as a category. Sales continue to rise through penetration into more households largely driven by millennial and affluent consumers. With expanding size and trial it is pushing out to all channels and all demographic groups. Spring and summer seasons are still peak consumption times for rosé. However, with the rise in overall penetration and sales, the volume in less traditional fall and winter windows is rising as well. This is especially true in large coastal markets Florida, Texas and California.”
Premiumization is coming. The other rule of thumb for rosé in the old days? There was no need to spend more than $10 for a quality bottle. In 2019, though, expect prices for typical rosés to range from $12 to $16, with significant growth in more expensive pink wines, including $50 and up to $200. And, notes Boyar, $20 rosés may be worth the extra cost in a way that $20 red wines aren’t. “The more expensive rosés are more interesting, as they should be because they are more expensive,” he says. Adds Mundwiler: “Consumers are willing to pay more based on where the wine is from and who is making it”—something else she hasn’t necessarily seen in year’s past, and that moves rosé squarely into the mainstream.
California is ramping up production. Provence, the spiritual home of rosé, still tops consumer preference, say those who work on- and off-premise. But production of California rosé is increasing rapidly. First, there’s more of it being made, and second, wine drinkers who associate California with quality reds and whites want to stick with California wine as they make the move to rosé. And,
Rosé seems empowered in the Instagram Age, with the concept spilling well beyond wine, to cider and other beverages—reinforcing the popularity of rosé wine in all of its forms and formats. Year-round success of Campo Viejo Cava Brut Rosé is setting the stage for a new still rosé coming in June, from Spain’s Navarra region. Mathilde Chapoutier Rosé, a Côtes de Provence, is a blend of mostly Rhône grapes plus Cabernet Sauvignon.
for those hipsters who can find what little there is of it, Austrian rosé, made with the Zwiegelt grape, looks set to be the trendiest pink in 2019.
Producers seem committed to keeping rosé “rosé”. That is: fresh, crisp and light, and not heavy, hot and oaky. In other words, the sort of thing that happened to Chardonnay. “No, the wine business hasn’t screwed rosé up yet—although anything is possible,” says Dandelion Wine’s Boyar with a laugh. Other retail and restaurant buyers agree with his assessment, since rosé’s selling point—besides its picturesque color—is its lightness and freshness.
Keep an eye on pink periphery. Rosé’s spiritual homeland of Provence has done a bangup job of maintaining market share and image while the rest of the industry churns out more pink wines to catch the wave. This may be the summer we see whether the power of pink truly extends to other beverages. Big spirits suppliers adding pink to their portfolios include Beefeater and Malfy gins; and Three Olives and Svedka vodkas. The Svedka entry is especially interesting as the liquid contains 5% rosé wine and the 2019 launch has been supported by ads with cheeky taglines like “Vodka with a Wine Fetish.” ■
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Ryan Reynolds bought Aviation Gin last year
S TA R S
Rita Ora just launched her tequila, Próspero, at the WSWA Convention in April. Surfing star Luke Davis is one of several celebrity influencers who has partnered with Beatbox RTD party punches.
S H IN E O N THE BREADTH AND INFLUENCE OF CELEBRITY-BRANDED WINES AND SPIRITS KEEP EVOLVING BY W. R. TISH
nce upon a time, celebrities made the covers of wine magazines just for drinking wine. Then they started making it. Or at least Francis Ford Coppola made it—and made it look easy. And Marilyn Merlot made it fun. Next thing we knew, as Americans were drinking lots of different kinds of wine and spirits, brands with celebrity connections—from movie stars and musicians to athletes and politicians and porn stars—started to crop up. And never stopped. Enough Reality TV stars had wines (count ’em: 12) that a pop culture website staged a taste-off. The star-studding of beverage alcohol extended to spirits, too. (Even the Hatfields and McCoys have a whiskey.) Indeed, it was on the liquor side where the financial clout of star power would be felt in the form of P. Diddy’s Cîroc Vodka, which launched in 2007. Other star-aligned spirits that have established themselves include Dan Aykroyd’s Crystal Head Vodka, Kenny Chesney’s Blue 38 BIN 2019
Kenny Chesney’s rums fit his “No Shoes Nation” brand.
Chair Bay Rum, Sammy Hagar’s Cabo Wabo Tequila and Jay Z’s D’Ussé Cognac. But there is no simple formula—otherwise, P. Diddy’s tequila, DeLeón, would sell like Cîroccakes. And what happened with Effen Vodka and 50 Cent? Does anyone even know that Ludacris had a Cognac (Conjure); or that Martha Stewart had a wine brand; or that PitBull had/has a vodka (Voli)? And how many people know who Steven Soderbergh is (a film director), let alone his Singani 63, a Bolivian distillate of Muscat of Alexandria grapes?
W H IT E S P IR IT S G O N E W IL D Bob Dylan also provided art for Heaven’s Door bottles.
BRIG HT LIGH TS, BIG WHI SKE Y ■ Bob Dylan’s Heaven’s Door is the new Kentucky thoroughbred in town. The Nobel Prize-winning musical auteur is clearly adept at whiskey selection as well. Heaven’s Door expressions have snagged multiple awards and high critic’s scores. ■ Longbranch, Wild Turkey’s collaboration between Matthew McConaughey, in his role as the whiskey brand’s creative director, and Master Distiller Eddie Russell, has caught fire. This small-batch Kentucky bourbon is refined with Texas mesquite and oak charcoals. ■ Conor McGregor’s Proper No. Twelve sold out within months of being introduced last fall. The professional grappler’s fan base is large and passionate, and after ironing out supply issues, Proper No. Twelve looks to have staying power, give or take McGregor’s recent mumblings about retiring and brushes with the law. ■ Here’s a sleeper celebrity whiskey that is both new and different. In 2018, rapper Yelawolf created and launched Creek Water. The whiskey is made in Durham, NC, using a patented system that enhances barrel aging so that maturation can take place in days rather than years. ■ Blackened, the new whiskey project from heavy metal rockers Metallica, was created with the late Dave Pickerell—a celebrity in whiskey circles. While aging, the whiskey is enhanced with its own Metallica playlist, selected and arranged by the band members.
■ Country music superstar Kenny Chesney’s “No Shoes Nation” is about lifestyle, not just music, so his brand Blue Chair extends seamlessly to his laidback, beach-y line of rums and rum creams. ■ Sovereign Brands is targeting the hip hop culture with their Panamanian Bumbu Rum; they created “The Bumbu Room,” an online video series of no-holds-barred interviews with well-known rap artist Lil’ Wayne. ■ Ryan Reynolds bought into Aviation Gin; now a larger-than-life version of the actor can be seen sporting a three-day beard and a gin cocktail on the sides of Southern Glazer’s trucks. ■ One to watch out for in 2019: The mansion featured in the British TV drama Downtown Abbey—Highclere Castle—is also the namesake for a gin. The castle and the gin are owned by George Herbert and his wife Fiona, the eighth Earl and Countess of Carnarvon. The gin is likely to get a boost from a film version of the beloved show. It is also worth noting that the couple have already launched a successful cigar line based on Highclere Castle.
Keeping with its musical theme, each bottle of Blackened is “re-mastered.”
■ Crystal Head has company in the vodka arena. Belvedere and Janelle Monáe teamed up for “A Beautiful Future,” a digital series of new content by three creative women filmmakers. Their films will be posted to Belvedere’s YouTube channel starting in April and extending into other content and events for the next two years. ■ Stillhouse—a spirits line launched in 2009 in 750ml metal containers that resemble paint thinner—made news recently suing Bacardi. Rapper G-Eazy (part-owner since 2017) claims the rum giant backed out on a partnership deal. Stay tuned? ■ Virginia-based Belle Premium American Vodka, has partnered with two-time Grammy nominee saxophonist/ vocalist Mindi Abair, of Mindi Abair and the Boneshakers.
Conor McGregor’s Proper No. 12 is named after the Dublin neighborhood he grew up in.
“TOGETHER, WE MADE MY FAVORI BOURBON ON THE PLANET” MAT T HE W MCCONAUGHEY
Matthew McConaughey with Wild Turkey Master Distiller Eddie Russell.
Yelawolf signing bottles of Creek Water at the Philadephia Tattoo Arts Convention
SHIN E ON In a way, the proliferation of star driven wines is a natural byproduct of wine’s overarching boom, and a sign of alcohol, despite regulatory hurdles, becoming more in tune with of American consumer culture. But just when it seemed the idea of star-branded wines and spirits might have plateaued, the past few years have seen a spike of huge hits. George Clooney’s and Rande Gerber’s Casamigos Tequila and Conor McGregor’s Proper No. 12 Irish Whiskey practically broke their respective bottle molds. And last summer’s sudden must-have rosé was Diving
Into Hampton Water, South of France veteran Gérard Bertrand’s collaboration with rocker Jon Bon Jovi and his son Jesse Bongiovi. Predicting a hit is dicey business. It can’t be just the juice in the bottle. Having a television platform never hurts, as evidenced by Avión’s boost from HBO’s Entourage. Bethenny Frankel’s Skinny Girl—built on an audience of TV-tuned-in, calorie-counting women— effectively flipped the script; the streetsavvy Real Housewife of New York became more famous after launching her brand of alcohol.
Jesse Bongiovi and Jon Bon Jovi with their smash hit rosé.
Sarah Jessica Parker
99 BOT TLE S OF CEL EBR ITY WIN E ON THE WAL L...
Lisa Vanderpump with her daughter, Pandora
■ Wine has no shortage of hands-on thespian vintners. Drew Barrymore’s eponymous label, for instance, and Brad Pitt and Angelina Jolie’s Château Miraval. Sam Neill’s Two Paddocks Pinot Noirs from New Zealand are serious. Sarah Jessica Parker will be tapping into New Zealand this year, partnering with Invivo. The “SJPxInvivo” project brand is so new that they had not finalized the name that will appear on the label as of press time, but the plan is to launch this year. ■ Bubbly wine makes for odd table-fellows sometimes; Licataa is a new Lambrusco from Wu-Tang Clan’s Raekwon. Drake is behind the luxury Champagne Mod Selection. Christie Brinkley has “Zero Sugar” Bellissima and Bella Sprizz sparklers from Italy. Usain Bolt, the world’s fastest man (still?), is the global ambassador for G.H. Mumm. It’s also worth remembering that Sofia sparkling wines were named after Francis Ford Coppola’s daughter, Sofia Coppola. ■ Other musically connected vintages include Ferguson Estates (by Fergie); Z. Alexander Brown (Zac Brown Band); and Train’s “Save Me, San Francisco” label. Dave Matthews inspired Constellation’s 40 BIN 2019
The Dreaming Tree line of California wines; he also owns Blenheim Estate in Virginia. Sting’s Tuscan estate wines are imported in small quantities by Taub Family Selections, but his Roxanne is national. ■ Perhaps the best indicator that celebrity power is alive and well in wine and spirits can be seen in the ongoing success the Fine Wine & Good Spirits stores in Pennsylvania have had with bottle-signings, including Vanderpump Rosé. “Some huge crowds at some of our events surprised us,” notes Shawn Kelly, for the Pennsylvania Liquor Control Board. “Having people camp out 34 hours to meet Channing Tatum [for the Old Forester special Kingsman edition] was not a surprise, but seeing more than 1,000 people line up at the Ardmore Fine Wine & Good Spirits Premium Collection to meet Lisa Vanderpump was somewhat unexpected. The sheer number of people who arrived at the store that morning was almost overwhelming.”
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Jenny McCarthy’s RTD’s debuted at her husband’s Wahlburgers restaurants.
Perhaps most important of all, today’s digitally-fueled society has recalibrated the whole notion of celebrity. True stars can be completely unrecognizable to people who don’t follow those specific genre of arts or sports. So, part of the trick for wine and spirits merchants is determining just what (and how relevant) a celebrity angle is. There are also matters of supply and promotion. Many celebrity beverages are made in tiny quantities; so, for example, even if you did know about Pink’s wine label Two Wolves, you would not be able to sell it. As for promoting a celebrity connection,
Country music star Blake Shelton’s Smithworks Vodka is made in Arkansas using corn from Kansas, Missouri and Oklahoma (his home state)
AGAVE STA R TUR N ■ Casamigos is the alpha dog among star tequilas, but this category is primed for more action. Chris Noth (best known as Big in Sex & the City) recently became majority owner of Ambhar; he will be involved in creative direction and was reportedly key in securing national distribution with RNDC. ■ Professional wrestler turned actor Dwayne “The Rock” Johnson is working on a new tequila brand as well, to be called Mana. 42 BIN 2019
there is every reason to flag it in the store. Distributors are usually happy to provide brand details, but they don’t always have point-of-sale materials. In that case, house-made shelf talkers can play silent publicist. Here is a look at some of the obvious and not-so-obvious celebrityconnected wines and spirits to consider carrying, depending on availability in respective markets. The fans are out there. Even when the star is not instore signing bottles, making sure that celebrity connection is evident is a common-sense means of helping make sure you don’t miss out on sales. ■
Latino boxer Canelo Alvarez was one of several celebrities featured in Hennessy Cognac’s “Never stop. Never settle.” campaign.
Country star Toby Keith has a mezcal, Wild Shot, replete with worm.
■ In March of this year, Conecuh Brands announced a partnership with international pop singer Rita Ora to launch Próspero Tequila in the U.S. The brand promises even more girl power as Próspero was created by Stella Anguiano, one of Mexico’s first female distillers. “With both Stella and Rita behind it, Próspero will appeal to strong vibrant women and tequila aficionados alike,” asserts Roy Danis, Conecuh’s President and CEO.
RTD : IT‘S PARTY TIME ■ Check out Jenny McCarthy’s Blondies line. Available as Lemonade and Strawberry Lemonade, Blondies uses coconut water, stevia and vodka; after several months of being offered only in husband Donny Wahlberg’s Wahlburgers chain, Blondies distribution has expanded steadily since the 2017 launch. ■ Nikki Minaj’s Myx RTDs play directly to her female fan base; these sweet, tropical minis are strong in multiple markets. ■ Beatbox Party Punch, propelled by a seminal appearance on Shark Tank where Mark Cuban invested $1 million, continues to grow thanks to a network of influencers. These celebrities are specialized, mostly clustered among extreme athletes (such as surfer Luke Davis, with 96,000 Instagram followers) and DJs (GTA and Cut Snake, among others). As these celebrities have a vested interest in the brand, they naturally promote it via social media, custom content and the like.
MOR E CONN ECTE D STAR S AND BRA NDS Jack Falahee Moschino
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Old Camp Whiskey Dom Pérignon Blackened Whiskey Hennessy Cognac
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The caves at La Perrière, which were formed naturally 200 million years ago, allow visitors to embark on a magical, not-to-be-missed journey back in time to the very beginnings of Mother Earth. The Saget family has great respect for the history and identity of these timeless surroundings and decided to turn them into a temple dedicated to the Sauvignon Blanc and Pinot Noir grape varieties. In so doing, it aims to unravel and reveal the mysteries they hold within them.
CAMPAIGN FINANCED WITH THE
SUPPORT OF THE EUROPEAN UNION 2019 BIN
While winemaking in France is ancient, the Crémant d’Alsace appellation was only made official in 1976; Lucien Albrecht, whose vineyards are seen here, was one of the original producers helping Crémant d’Alsace gain official status.
REDISCOVERING CRÉMANT CRÉMANTS FROM ACROSS FRANCE OFFER BOTH VALUE AND DISCOVERY BY COURTNEY SCHIESSL
s sparkling wines continue to soar in popularity, more buyers and consumers are looking to traditional method alternatives to Champagne. While Cava, Franciacorta and California sparklers are frequent selections, many point to French Crémant as the closest value option to Champagne, as the categories share a country of origin. The eight Crémant appellations in France (plus one in Luxembourg) span most of the country’s major wine regions, using local grapes and the traditional method of sparkling winemaking to make high-quality, highvalue bubblies.
“I believe Crémants let consumers have ‘Champagne light’ at half the price of a good Champagne,” says Michel Abood, the owner of national wine importer Vinotas Selections, who brings in one Crémant de Bourgogne. “It makes bubbles more accessible, which is always a good thing in my mind.” Crémant, a term initially used by Champagne producers for wines with less effervescence, was adopted widely throughout France after a 1985 agreement—sparkling wine producers from other French regions would stop using the
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term méthode Champenoise, and Champagne producers would give up the term Crémant. But many of these regions have long histories of making traditional method sparkling wine, and the first Crémant appellations—Crémant de Loire and Crémant de Bourgogne—were awarded in 1975. Though each of the Crémant appellations have separate designations surrounding grape varieties allowed and legal boundaries, they all agree to meet certain shared regulations set by the Institut National de l’Origine et de la
Qualité (INAO), including hand harvesting, inducing secondary fermentation in the bottle, and aging for at least a year in bottle before release, nine months of that time spent on lees. This creates a spectrum of sparkling wines that have a base level of quality, yet still span a wide range of styles and prices. Beyond discovery, Crémant also offers value. “Crémant wines punch above their weight,” says Jen Pelka, owner of The Riddler in San Francisco and New York. “If you pick up a bottle, you’re likely to find a good quality wine at a much more affordable price point than Champagne.” That allows for plenty of budget flexibility to explore these white and rosé sparkling wines from across France.
Crémant de Loire The Saumur and Vouvray regions of the Loire Valley were some of the first outside of Champagne to use the term Crémant for their sparkling wines, and the Crémant de Loire region was the first of the Crémant AOCs approved, in 1975. The Crémants, made from grapes like Chenin Blanc,
Chardonnay, Cabernet Franc, and Pinot Noir, accounted for just 5.9% of Loire Valley wine in 2017, though it is one of the three largest production Crémant appellations. Gratien & Meyer Crémant de Loire is reliable and well distributed.
entirely made from Pinot Noir. Because so much Crémant d’Alsace is made, it can range from clean and aromatic to rich and toasty. Reliable producers: Lucien Albrecht, Dopff & Irion.
CRÉMANT DE LIMOUX
Crémant de Bordeaux Crémant de Bourgogne Crémant can be produced throughout Burgundy, from Chablis to Beaujolais, and is made from the Chardonnay and Pinot Noir grapes that dominate these vineyards, along with other varieties; even Gamay is allowed, though it may only have a minority stake in the blend. “Crémant de Bourgogne is appealing to me because it’s quality wine from Burgundy I can afford,” says Alisha Blackwell-Calvert, sommelier at Elaia in St. Louis. “I like that the wines typically mimic Champagne: yellow apple notes, hazelnut, toast, or brioche, with a soft mousse.” An average of 11% of Burgundy is Crémant de Bourgogne, making it a widely available option. Two standouts: Simonnet-Febvre Crémant de Bourgogne and Albert Bichot Crémant de Bourgogne.
Crémant d’Alsace “More than half of all Crémants in France are made in Alsace,” says Pelka. Indeed, Alsace produces about 2.5 million cases of Crémant per year, accounting for a quarter of all wines produced in this region. Local varieties like Riesling, Pinot Blanc, and Auxerrois are used for Crémant d’Alsace, and any rosé must be
Though the Crémant de Bordeaux appellation was created in 1990, it comprises a small amount of wine made in Bordeaux: about 1.3 percent. However, the production of Crémant de Bordeaux has tripled since 2013 to over 66,000 hectoliters, and there are 50 percent more Bordeaux winemakers making Crémant. “The consumption of sparkling wines is booming all over the world,” says Céline Lannoye, the executive director of Celene Bordeaux, which only makes Crémants. “Bordeaux couldn't miss that strong trend.” Any red or white grape allowed in Bordeaux is permitted in the production of Crémant de Bordeaux. Jaillance Crémant de Bordeaux has a good footprint in the U.S.
The southernmost of the Crémant production areas, Crémant de Limoux is primarily made from Chardonnay and Chenin Blanc, with Mauzac and Pinot Noir. Over 45,000 hectoliters
Crémant de Die Located in the Rhône Valley at altitudes of about 400 meters, Crémant de Die has the smallest production of the French Crémant AOCs at 1,700 hectoliters. Historically based on the Clairette grape, Crémant de Die may also blend in proportions of Aligoté and Muscat Blanc à Petits Grains to make white sparklers only.
of Crémant is made in these relatively balmy, coastal vineyards, typically created for youthful consumption. Prime examples: Côté Mas Crémant de Limoux; Gérard Bertrand Crémant de Limoux.
Crémant du Jura Roughly 16% of Jura AOC production is Crémant, primarily based on Chardonnay, Pinot Noir, and Trousseau, though varieties like Savagnin and Poulsard are allowed. “Crémant du Jura appeals to my geeky side,” says Blackwell-Calvert, “because it tends to show more earth tones than some of the other Crémant producing regions.” Tissot is one label to look for.
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Crémant de Savoie The newest Crémant appellation, Crémant de Savoie was approved in 2015 and is currently being made by 43 producers. The wines must be based on local grapes Jacquère and Altesse and may be blended with Chasselas, Aligoté and Mondeuse. Of the relatively small production— just over 4,000 hectoliters—very little is exported. n
100% Pinot Noir Sourced from the Nahe region, which has optimal soil types, exposure, and temperature for growing Pinot Noir—especially for rosé! Deep salmon in color, with hints of bright raspberries and strawberries, Clean Slate is fruity, fresh, and crisp, and pairs with a wide variety of flavors and cuisines.
Rosé Rosé Contact your MundoVino Sales representative or local distributor. MundoVinoImports.com | @Winebow © Imported by Winebow, Inc. New York, NY
GreenbarDistillery, based in the Arts District of downtown Los Angeles, is the city’s first distillery since Prohibition and makes the world's largest portfolio of craft organic spirits, including vodka, gin, rum, liqueur, tequila, whiskey, amaro and bitters. Founded in 2004 by the husband -and-wife team Melkon Khosrovian and Litty Mathew, the company seeks to make better spirits for a better planet. SUSTAINABILITY: What makes Greenbar truly unique are its eco-friendly attributes...
Greenbar Distillery Spritzesare available in three flavors: orange, hibiscus, and ginger. leaps into the canned cocktail space with their uniquely crafted Greenbar Distillery Spritzes. An American take on the traditional Italian spritz, the line aims to bring fun, finely-balanced cocktails to customers more accustomed to drinking beer and wine at home and on the go. GreenbarDistillery used its vast portfolio of USDA certified organic spirits and bitters to develop these portable, low ABV cocktails.
What if we told you that one 2-ounce pour of Greenbar products makes the drinker carbon negative for the day? What better way to help the planet than to drink a delicious all-organic spirit?! Greenbar Distillery’s sustainability practices include: Using only certified organic ingredients, Greenbar Distillery’s spirits help maintain clean farmland and groundwater and prevent adding artificial fertilizers, synthetic pesticides or genetically modified organisms to our world. Reducing packaging waste and pollution through lightweight bottles and 100% post consume waste recycled labels (and avoiding frosting, plastics and metallic paints).
Planting one tree per bottle sold through a partnership with Sustainable Harvest International. They’ve planted more than 780,00 trees since the partnership began (They’re planted in rain forests of Central America and provide not only carbon sinks, but also shade for fair trade crops of coffee and cacao so local farmers can better feed their families.)
Zesty and fresh, the Greenbar Orange Spritz combines GREENBAR Orange liqueur, GREENBAR Orange bitters and grapefruit.
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Lush and tangy, the Greenbar Hibiscus Spritz combines GREENBAR Hibiscus liqueur, GREENBAR Orange liqueur, GREENBAR Apple bitters and GREENBAR Lavender bitters
GINGER: Bright and spicy, the Greenbar Ginger Spritz combines GREENBAR Ginger liqueur, GREENBAR Apple bitters, lime, baking spices and geranium.
Greenbar Distillery’s Spritz line is sold in 4-packs for a suggested retail price of $14.99. They’re available for purchase via BuyGreenbar.com nationwide and at select stores. 48 BIN 2019
Cameron Hughes Founded This Company With A Simple Mission: Offer Great Wines At Affordable Prices To Everyone There are two challenges customers face when buying wine: •High-end wine is expensive. The average price of a Napa Cabernet scoring 90+ points is usually over $150/bottle. •Buying wine is confusing. Most folks stand in the wine aisle, stare at a huge wall of bottles, and eventually settle on a label that's interesting enough at an acceptable price and hope they aren't disappointed. As a négociant (wine trader), we don't own vineyards or a winery our focus is on purely finding the best wines and negotiating the best price for our customers. Cameron has worked in the wine industry his entire life, and through deep connections built over decades, has access to top wineries and producers all over the world. We look in every cellar and barrel room, and peek behind every door that says "Employees Only." Sometimes we buy wine still in the
barrel, and other times we buy "shiners" (wine already in a bottle with no label). Regardless of how we get it, the mission is simple: buy the best possible wine at the best possible price. Think of us as your personal sommelier - we curate our store to constantly showcase a wide range of some of the world's best styles and winegrowing regions, and we promise that every wine we offer is a benchmark expression of the style and winegrowing region reflected on the label, at the best prices on the market. We know there's a lot to choose from out there - anybody can put wine in a bottle, slap a label on it, and sell it online. But all we do is high-end wine at the best price, period. Our label is a guarantee of quality for every wine we offer. For further information, please visit www. chwine.com.
WineSociety’s Premium Canned Wine & LIKEtoKNOW.it Announce Limited Edition Rosé Can The Fashionable Collaboration Set to Hit in Time For Summer 2019 There are two challenges customers face when buying wine: •High-end wine is expensive. The average price of a Napa Cabernet scoring 90+ points is usually over $150/bottle. •Buying wine is confusing. Most folks stand in the wine aisle, stare at a huge wall of bottles, and eventually settle on a label that's interesting enough at an acceptable price and hope they aren't disappointed.
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As a négociant (wine trader), we don't own vineyards or a winery - our focus is on purely finding the best wines and negotiating the best price for our customers. Cameron has worked in the wine industry his entire life, and through deep connections built over decades, has access to top wineries and producers all over the world. We look in every cellar and barrel room, and peek behind every door that says "Employees Only." Sometimes we buy wine still in the barrel, and other times we buy "shiners"
(wine already in a bottle with no label). Regardless of how we get it, the mission is simple: buy the best possible wine at the best possible price. Think of us as your personal sommelier - we curate our store to constantly showcase a wide range of some of the world's best styles and winegrowing regions, and we promise that every wine we offer is a benchmark expression of the style and winegrowing region reflected on the label, at the best prices on the market. We know there's a lot to choose from out there - anybody can put wine in a bottle, slap a label on it, and sell it online. But all we do is high-end wine at the best price, period. Our label is a guarantee of quality for every wine we offer. For further information, please visit www. chwine.com.
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HALEWOOD WINE AND SPIRITS EXPANDS INTO THE AMERICAS WITH MIAMI BASED OPERATING UNIT RB003-TastingPanelHorHPAd-1OL.indd 1
UK-based wine, spirits and beer producer Halewood Wine and Spirits continues its international expansion by opening its new U.S. operating unit in Miami facilitating the development of its portfolio of premium craft products in the U.S., Caribbean, and the entire Americas region. “The U.S. is the world’s biggest spirits market and no global strategy is complete without it. The potential opportunity for artisanal spirits is as revolutionary as craft beer. Consumers want provenance, innovation and choice, ‘a one size fits all scenario’ simply does not work in the digital world.” said Stewart Hainsworth, Group CEO at Halewood Wines and Spirits. Hainsworth added, “Halewood has transformed the UK premium gin market with its range of infused gins. Whitley Neill has become the leading premium brand with innovations such as Rhubarb & Ginger, Blood Orange and Quince Gins. “ Halewood has appointed Jorge Gutierrez as their Managing Director for the new operating unit in the Americas region. 52 BIN 2019
Gutierrez has proven experience in successful brand building and turnaround projects with several international companies. With more than two decades of experience in the alcoholic beverage sector, he brings extensive knowledge, experience, and relationships to the Halewood expansion in the region. Prior to joining Halewood, Gutierrez has worked in executive positions at Bacardi, Whyte & Mackay and Samson & Surrey. “The Halewood portfolio consists of several award-winning spirits and beers, including its flagship Whitley Neill Gin that is the best-selling premium gin in the U.K., Pogues Irish Whiskey, Zyr Russian Vodka, Gelston’s Irish Single Malt Whiskey, Marylebone Gin and Crabbie’s Alcoholic Ginger Beer. Given the thirst for unique, high-quality artisanal products in the U.S., the strength of our distribution partners, and Halewood’s above-the-line support we are confident our brands will make their mark with consumers quickly.” said Gutierrez.
10/8/18 3:19 PM
ABOUT HALEWOOD WINE & SPIRITS (www.halewood-int.com) Halewood Wines and Spirits is the UK’s largest independent alcoholic drinks manufacturer and distributor. Halewood currently operates in China, Thailand, Ireland, South Africa, Australia and the US. The company exports its products to more than 100 countries worldwide. Still family owned and based in Liverpool, Halewood has a comprehensive product range covering premium artisanal spirits and craft beers. Brands include Whitley Neill gin, JJ Whitley gin, City of London Gin, Liverpool Gin, Marylebone Gin, Dead Man’s Fingers spiced rum, Crabbie Scottish malt whisky, The Pogues Irish whiskey, Aber Falls Welsh gin and liqueurs, Hawkshead Brewery and Sadler’s Brewery. • Whitley Neill Gin is the UK’s no. 1 premium gin • Whitley Neill Gin won gold at SF and ISC awards 2019 • Halewood voted UK Gin Distiller of the Year 2018 at the IWSC awards
2019 BIN 53
BEYOND F O C U S : S PA I N
lbariño, Spain’s most famous white wine, ironically hails from the country’s most u n - S p a in-l i ke re g i on. The D.O. Rías Baixas, within Galicia in Spain’s northwestern corner, is lush, wet and verdant; the area is often called “Green Spain” and and can feel more Celtic than Spanish (the local bagpipe tradition and Celtic architecture reinforce this impression). Hugging the coastline, Rías Baixas takes its name from the estuaries (rías) formed where Galicia’s three large rivers pour into the ocean. In between these rivers, approximately 5,000 growers tend nearly 10,000 acres of almost entirely Albariño vines. In Spain’s other winemaking regions, the blazing Mediterranean sunshine is a defining feature which results in high levels of ripeness and alcohol. The dominant influence in Rías Baixas is the Atlantic Ocean. This is cool-climate, maritime winemaking territory: Lively, briny fresh-
BY KRISTEN BIELER
ness and relatively low alcohol characterize the region’s whites. Rainfall and humidity make rot—not over-ripeness—a concern for Rias Baixas’ growers, so vines are trained in unique canopies (pergolas on granite pillars), which allow air to better circulate around the grapes. In short, no other place in Spain could produce wines like these.
ALBARIÑO AFFINITY Americans developed an immediate taste for Albariño once they discovered it, a little less than two decades ago. The U.S. soon became the number one export market for Rías Baixas wines, growing double digits annually in recent years. “For my consumers, Albariño has become a brand name which signals a fresh, fruity, enjoyable white wine that is slightly outside of their usual zone,” says Jeff Patten, of FlatPaul Grieco
54 BIN 2019
iron Wine & Spirits. “Lighter styles offer the refreshment of Pinot Grigio, but with more character and concentration. Fruitier examples hit New Zealand Sauvignon Blanc chords. But Albariño possesses a slightly exotic note, so people can feel like they have gone on a bit of an adventure.” While drinkability is certainly an enviable calling card, the region’s producers are determined to craft wines with greater complexity, and in a greater range of styles. Today winemakers are experimenting with lees aging and barrel-fermentation which impart weightier textures; others are producing sparkling wines and single-variety
TOP PHOTOGRAPHS COURTESY OF XURXO LOBATO
SPAIN’S RÍAS BAIXAS REGION SHOWCASES THE DIVERSITY AND POTENTIAL COMPLEXITY OF ALBARIÑO
RÍAS BAIXAS RIBEIRA DO ULLA VAL DO SALNÉS
SOUTOMAIOR O ROSAL CONDADO DO TEA
Rías Baixas has five sub-regions: Val do Salnés, Condado do Tea, O Rosal, Ribeira do Ulla and Soutomaior. Salnés is the largest and oldest. Condado do Tea and O Rosal are slightly warmer; grapes like Treixadura and Loureiro thrive there.
wines from grapes other than Aladds, people pay that much for grapes 12 bariño. There is a growing trend Sauvignon Blancs from top are permitted in toward blending those other regions in the Loire, and AlRías Baixas; Albariño varieties—namely Treixadura, bariño is “absolutely capable accounts for 96% of Loureiro, Caiño Blanco, Torof that same level of quality all plantings. rontes and Godello—with Aland complexity.” bariño for added dimension. Many “The region earned a reputaold vine wines are showcasing Albarition for its balanced, refreshing, foodño’s potential to age. friendly everyday whites that represent Are American consumers ready to great value,” says sommelier/restaurateur move past their somewhat one-dimenPaul Grieco of Terroir. “But there are othsional perception of Rías Baixas? Aner Rías Baixas wines that aspire to somedré Compeyre, lead sommelier of Aldo thing more; wines that ask more questions Sohm Wine Bar, believes they are. “I than they answer. Those are the wines quickly sold out of the $160 Albariño on I’m looking forward to seeing more of in my list,” he reports. After all, Compeyre this market.” ■
RÍAS BAIXAS: SELECTIONS ADEGAS TERRA DE ASOREI NAI 2017
Nai means “mother” in Galician, and Terra de Asorei makes this 100% Albariño in tribute to “contemporary women.” It offers straightforward citrus and peach notes, bright acidity and light body. SRP $15.99
CONDES DE ALBAREI 2017
Compeyre praised the “seductive” nose, marked by “yeasty citrus and green pineapple.” With bright acidity and vibrant fresh flavors of peach and lemon, it shows a hint of grassiness, remarked Patten, which reminded him of Sauvignon Blanc. $16
PACO & LOLA 2017
The added weight and creamy texture in this sustainably produced Albariño comes in
part from several months of lees aging. Patten liked the weightier mouthfeel and pronounced stony minerality: “It has more nuance and complexity” than other more fruit-driven examples. $21.99
great intensity and personality with a slight fizz, which adds freshness,” Compeyre found. $18.99
MARQUÉS DE VIZHOJA “SEÑOR DA FOLLA VERDE” 2017
AS LAXAS 2017
Also from the Condado do Tea sub-region, this white is a blend of Albariño (70%) and equal parts Treixadura and Loureiro. “There is a nice weight to this wine, which I could see a lot of my customers gravitating to; it shows many layers and sense of place,” said Grieco. Patten observed an “interesting herbaceous component.” $25
MARTÍN CÓDAX 2017
Martín Códax is the largest producer in Rías Baixas, and has long been the most recognized and well-distributed in the U.S. market. This vintage, made with some lees aging and partial malolactic fermentation, is refreshing and fruity, with notes of peach and lemon rind. $15.99
The most inland—and warmest—sub-region, Condado do Tea features many highelevation vineyard sites and old vines. The group felt this wine had great terroir expression, with clean minerality and briny notes. “There is a balance and an elegance to the fruit and almond flavors in this wine that is really interesting,” observed Grieco. $18
ADEGAS VALMIÑOR 2017 PAZOS DE LUSCO 2016
From the granite soils of the O Rosal sub-region, which touches Portugal, this wine shows intense minerality alongside creamy citrus and stone fruit flavors. “There’s an added dimension to this wine, with oyster shell salinity and crunchy acidity,” said Grieco. “It shows
The only 2016 in the line-up, Patten appreciated the “calmness and less-exuberant” profile that it displayed: “It’s got a lovely texture and good complexity, and certainly plenty of fruit flavors to give it broad appeal.” $20.99
SANTIAGO RUIZ 2017
This stand-out blend of Albariño, Loureiro, Treixadura, Godello and Caiño Blanco, hails from lowyielding older vines in O Rosal. “Terrific complexity here, with ripe green apple and melon flavors layered with salty minerals, tea leaves and floral notes,” Compeyre described. With beautiful texture, balance, concentration and length—it was the group’s favorite wine of the tasting. $20
2019 BIN 55
agave cocktails Agave mixology stretches well beyond margaritas.
Humo Verde 1 oz Casamigos Mezcal 1 oz Casamigos Blanco Tequila 1 oz Fresh Lime Juice ¾ oz Simple Syrup 4 Basil Leaves
2 Thyme Sprigs 2 1-inch slices Grilled Green Poblano Peppers 1-inch slice Grilled Poblano Dried Thyme
Method: Combine all ingredients into a tin shaker. Muddle the herbs and pepper; add ice and shake well. Fine strain into a rocks glass and add fresh ice. Garnish with a grilled poblano slice and thyme.
Frida Kahlo-Inspired Tree of Hope 2 oz Jose Cuervo Reposado ¼ oz Agave Syrup
3 dashes Mole Bitters Pomegranate Jam (or Syrup)
Method: Glass should be painted with a streak of jam. Take a big paint brush and use jam. (Or you can use 1/4 oz of pomegranate syrup.) Measure all ingredients into a mixing glass. Stir for dilution and temperature and serve in a rocks glass over ice. Garnish with orange peel disk expressed over drink.
Avo-Keto Margarita 1½ oz Tequila Don Julio Reposado ¼ oz fresh Lime Juice 1 Avocado (skinned and pitted) Pinch of Salt Lime Wedge and Cilantro for Garnish Method: Combine tequila, lime juice and avocado in a blender with 1/4 cup of crushed ice. Blend all ingredients until smooth; season with salt and pour into a rocks glass. Garnish with a lime wedge and cilantro or salt rim.
Noble Punch 1½ oz Casa Noble Crystal Tequila ½ oz Lime Juice 1 oz Pineapple Juice ¾ oz Simple Syrup Soda Water Dash Bitters Pineapple wedge Method: Place Casa Noble, lime juice, pineapple juice and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.
56 BIN 2019
58 BIN 2019
DRINK WITH STYLE. DRINK RESPONSIBLY. GRANDMARNIER.COM
GRAND MARNIER® LIQUEUR. 40% ALC./VOL. (80 PROOF). ©2019 CAMPARI AMERICA, NEW YORK, NY.
A VISIONARY BLEND OF FINE COGNAC AND BITTER ORANGE LIQUEUR.
LIVE GRAND 2019 BIN 59
DRIVING CARIÑENA’S POTENTIAL BODEGAS SAN VALERO IS DETERMINED TO BRING THE CARIÑENA REGION INTO THE SPOTLIGHT BY COURTNEY SCHIESSL
rising tide lifts all boats, as the saying goes. That has been the steady philosophy behind Bodegas San Valero, one of the most important cooperative producers in the Cariñena region of northeastern Spain. Over the past 75 years, Bodegas San Valero has worked to transform the quality of Cariñena’s wines by bringing education and support to local growers, and innovation and quality control to their winemaking. Cariñena, the largest D.O.P. in Aragón, was recognized early on as a
promising wine region. With a winemaking history that dates back to the third century B.C., it became the second official region designated in Spain in 1932. Its rocky soils, relatively high altitudes and extreme day-night temperature swings are ideal for growing a range of grape varieties in many styles. But the region struggled to compete with the greater world of wines, and the wines failing to gain traction beyond Spain threatened the economic viability of viniculture in the region. For many small growers—today there are more than 1,500—the simplest approach was to sell their fruit to be bottled in bulk, rather than under the region’s D.O. Looking to change this, 66 growers banded together in 1944 to work together as Bodegas San Valero (BSV). Today, the winery has nearly 700 cooperative partners and is one of the most important economic powers in the region.
Enhancing Tradition With Technology
Bodegas San Valero has pioneered the introduction of modern equipment in their winemaking facility, as well as quality-enhancing techniques such as hand-sorting grapes.
60 BIN 2019
Bodegas San Valero’s winemaking philosophy is founded on three things: innovation, tradition and quality. Through the years, the winery has been a pioneer of technology in the region, using modern winemaking equipment and techniques to enhance the traditions of the region. Bodegas San Valero was the first winery in Aragón to introduce industrial bottling, and in 1983, it implemented innova-
tive quality control practices to monitor grapes during harvest. These technological upgrades proved key to improving the overall quality of the wines produced in Cariñena, making them cleaner, emphasizing purity of fruit, and allowing the wines to better translate terroir.
Garnacha Rules Despite sharing a name with—and being the birthplace of—the Cariñena, (Carignan) grape, the variety most important in the Cariñena D.O.P. is Garnacha. Known as Grenache in France, where it is an anchor of the Rhône Valley, Garnacha thrives in Cariñena’s rocky soils and dramatic temperature swings. As Cariñena can rely on this resilient variety to withstand even the harshest of conditions, it is home to one of the highest concentrations of old-vine Garnacha in the world. In an effort to protect not only these old Garnacha vines, but all of Cariñena’s vineyards, Bodegas San Valero has made vineyard management and grower education a cornerstone of their business. “Bodegas San Valero is very committed to the region and its people,” says Javier Domeque, Marketing Director. “We always try to give the professional work to the people of Cariñena in order to bring value to the region.”
The vineyards of Cariñena explode with color in autumn. Working with 700 cooperative partners, Bodegas San Valero has a quality control department within the winery overseeing a team of viticulturalists who consult with individual growers throughout the growing season.
In addition to the winery’s viticulturalists, who lead the work in the vineyards, Bodegas San Valero created an “Atria” department within the winery that works to ensure that grapes grown by partners are in pristine quality. They review all of the cooperative vineyards and work with farmers directly to advise them of best practices in the vineyard. This helps to combat vineyard problems while minimizing pesticide use, raising both the consistency of vineyard care and the quality of the wines.
Variety + Value Having overcome the quality hurdle in Cariñena, Bodegas San Valero continues working to bring greater worldwide recognition to the region as a source of value-driven, high-quality wine— particularly Garnacha. With over 45 brands, BSV is in position to supply wines to represent Cariñena. Parts of the portfolio are currently available in more than 30 countries around the world, notes an export department representative. In the U.S., the winery is particularly focusing on Florida, California, New York, Illinois and Texas. Likely the most well-known wines from Cariñena are found under
Bodegas San Valero’s Particular label— a line of red, white, and rosé wines designed to meld tradition with modernity while sourcing fruit from the winery’s best vineyards. The region’s tradition of old vines, for instance, is celebrated with the Particular Old Vine Garnacha, a structured and spicy red that remains approachable and remarkably affordable at under $15. Other options in the Particular line include a barrel-fermented Chardonnay, a Garnacha Rosé and a varietal bottling from the Cariñena grape, among others. While some of their wines are quite limited in production, Bodegas San Valero has plenty of other wines that combine quality and value, expressing clear points of distinction. The Origium 1944 wines, named for the year of the winery’s founding, offer a taste of the pure quality that Bodegas San Valero is known for, in white, rosé, and both young and aged red versions. The Sierra de Viento wines celebrate the strong, dry “cierzo” wind that is so important to the grapes in Cariñena’s vineyards, showcasing fresh fruit and bright acidity in both stainless steel and oak-aged versions. As the proverbial tide continues to rise for Cariñena, the D.O.P. is poised to jockey for position as the
BSV’s Particular labels were inspired by the traditional way in which winemakers distinguished the different casks with simple graphics.
go-to region for affordable, delicious wines that deserve to be everyday staples for U.S. consumers. But without the efforts of cooperative producers like Bodegas San Valero, the bottles may have never left Spanish shores. After 75 years of believing in the potential of this underappreciated region, Bodegas San Valero is finally seeing the world recognize these wines, too. n
500 Manos, a robust blend of Cabernet Sauvignon, Merlot and Syrah, is a tribute to the growers who start great wines by hand.
62 BIN 2019
2019 BIN 49
24 BIN 2018
909 - 543 - 5428
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Endless Spring A Gin Cocktail with Special Effects BY MARLENA HOFFMAN
ne of the most head-turning cocktails at the MO Bar & Lounge at the Mandarin Oriental in Miami is “Endless Spring.” To create the signature cocktail, Lora Nefiodchina decided to use Brockman’s Gin because “it is not a typical gin palette.” Brockmans, Nefiodchina explains, “has a very fruity palate which gives you an opportunity to experiment.” Starting with a more typical approach of berries and citrus, Nefiodchina’s imagination went work: “I love adding special touches so I decided to use a little bit of spice in this case and add fresh black pepper.” As for the drink’s crowning touch, she offers, “I like to make all my signature drinks special; in the case of Endless Spring I used dry ice.” Her pro tip with respect to dry ice: “All my martini glasses are kept in the freezer so the glass itself is cold, and when we drop dry ice the bottom part of the glass actually gets frozen so it keeps the drink cold for a long period of time.” ■
64 BIN 2019
• Endless Spring By Lora Nefiodchina MO Bar in the Mandarin Oriental Miami.
Ingredients: 1½ oz Brockmans Gin ½ oz Lime Juice ½ oz Simple Syrup 5 Blackberries Black Pepper Rosemary sprig Dry Ice Method: Muddle blackberries with black pepper, rosemary and simple syrup. Add gin and lime juice to muddled mixture in a tin with ice and shake vigourously. Place dry ice into a chilled martini glass and fine strain drink into the glass.
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Spirits Index by Brand PARADIS 80 PF PARADIS IMPERIAL 80 PF RICHARD 80 PF VS 80 PF PRIVILEGE VSOP 80 PF XO 80 PF HINE COGNAC ANTIQUE XO lER CRU 80 PF H BY HINE VSOP 80 PF HOMAGE 80 PF RARE VSOP 80 PF TRIOMPHE 80 PF HORSE NAPOLEON XO COGNAC 80 PF JACQUES CARDIN COGNAC APPLE 80 PF JASMIN 80 PF VSOP 80 PF JEAN FILLIOUX COGNAC KELT COGNAC COMMODORE COGNAC PETRA TOUR DU MONDE COGNAC VSOP COGNAC XO MERLET BROTHERS BLEND COGNAC MERLET C2 COGNAC & CASSIS LANDY COGNAC DESIR RED 80 PF VS 80 PF VSOP 80 PF XO 80 PF LEOPOLD GOURMEL COGNAC QUINTESSENCE 84 PF LEOPOLD RAFFIN COGNAC EXTRA COGNAC VS COGNAC XO COGNAC LOUIS ROYER VS COGNAC KOSHER 80 PF VSOP COGNAC KOSHER VSOP PREFERENCE 80 PF XO COGNAC KOSHER 80 PF MAISON ROUGE VS COGNAC 80 PF VSOP COGNAC 80 PF MAISON SURRENNE BORDERIES (DISTILLERIE GALTAUD) 80 PF GRANDE CHAMPAGNE XO 80 PF SURRENNE COGNAC 80 PF TONNEAU NO 1 80 PF MARTELL COGNAC CARACTERE 80 PF CORDON BLEU 80 PF L'OR JEAN MARTELL 80 PF VS 80 PF VSOP 80 PF XO 80 PF YRC MAXIME TRIJOL COGNAC MEUKOW COGNAC VANILLA VS 60 PF VS 80 PF MONNETV.S. MOTORCYCLE NAPOLEON XO CGNAC 80 PF OTARD VSOP, XO 80 PF REMY MARTIN COGNAC 1738 ACCORD ROYAL COGNAC 1738 ACCORD ROYAL 80 PF COGNAC VS GRAND CRU COGNAC VSOP (NEW LABEL) COGNAC VSOP URBAN LIGHTS COGNAC XO EXCELLENCE REMY LOUIS XIII 80 PF REMY V VSOP ROBIN THICKE LTD EDITION VSOP W. 1738 SALIGNAC COGNAC VS 80 PF SENIOR ORIGINAL CURAc;AO BLUE 62 PF ORIGINAL CURAc;Ao CLEAR 62 PF ORIGINAL CURAc;AO ORANGE 62 PF THE LAST DROP COGNAC 1950 84 PF CURAc;AO BOLS BLUE CURAc;AO ORANGE CURAc;AO DUBOUCHETT BLUE CURAc;AO 30 PF POTTERS CURAc;Ao BLUE & ORANGE 40 PF EAUX-DE-VIE CHRISTIAN DROUIN BLANCHE NORMANDIE 80 PF ETTER FRAMBOISE 82 PF WILLIAMS PEAR 84 PF ZUGER KIRSCH 82 PF F MEYER FRAMBOISE 90 PF KIRSCH 90 PF MIRABELLE 90 PF POIRE WILLIAM 90 PF
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
BRUICHLADDICH SINGLE MALT SCOTCH THE ORGANIC NV 92 PF CAPROCK
DRY GIN 82 PF ORGANIC GRAPPA CHARDONNAY 80 PF ORGANIC PEACH BRANDY 80 PF ORGANIC VODKA 80 PF ORGANIC CROP FARMERS GIN ORGANIC 93.4 PF CROP ORGANIC
VODKA 80 PF VODKA CUCUMBER 70 PF VODKA MEYER LEMON 70 PF VODKA ORGANIC SPICE PUMPKIN 70 PF VODKA TOMATO 70 PF DON ABRAHAM ORG 100% AGAVE 80 PF ANEJO, REPOSADO, BLANCO
sws sws sws sws
DULCE VIDA ORGANIC TEQUILA
TEQUILA 100 PF AGAVE NECTAR ANEJO 100 PF BLANCO 100 PF BLANCO WITH ANEJO HITCHER LONE STAR EDITION RAINBOW SLEEVES REPOSADO 100 PF J. WITTY ORG CHAMOMILE LIQ CA 40 PF
WW WW WW WW WW WW WW WW PEWS
CHRYSANTHEMUM HONEY LIQ 40 PF ORG GINGER LIQUEUR 40 PF ORGANIC LIONS PRIDE 47'" WARD BLEND 94 PF ORG WHISKEY LIONS PRIDE RYE WHISKEY 80 PF ORGANIC RYE CHICAGO WHITE WHISKEY 80 PF ORG CHICAGO WHITE WHISKEY 80 PF ORGANIC LIXIR VODKA 88 PF ORGANIC MELL VODKA 80 PF ORGANIC
AWS AWS AWS
MOON MOUNTAIN ORG VODKA 80 PF OM (ORGANIC MIXOLOGY) COCKTAILS
COCONUT WATER & LYCHEE 30 PF WILD CRNBRY BLOOD ORANGE 30 PF
OM (ORGANIC MIXOLOGY) COCKTAIL
MEYER LEMON & SPICY GINGER 30 PF NOVO FOGO ORGANIC - BRAZIL CACHA<;A SINGLE BRL #105 AGED 5 YR CACHA<;A GOLD/CACHA<;A SLVR 80 PF PARTIDA ORGANIC AGAVE NECTAR PEAK SPIRITS
EAU DE VIE PEACH 80 PF ORGANIC EAU DE VIE PEAR 80 PF ORGANIC ESTATE GRAPPA 80 PF ORGANIC REAL RAW AGAVE NECTAR-BLUE CLR ORG SQUARE ONE ORG VODKA - IDAHO BASIL VODKA BOTANICAL SPIRIT CUCUMBER VODKA SQUARE ONE VODKA THATCHER'S
ORGANIC APPLE SPICE GINGER ORGANIC BLOOD ORANGE 30 PF ORGANIC BLUEBERRY 30 PF ORGANIC CUCUMBER 30 PF ORGANIC DARK CHOCOLATE 30 PF ORGANIC ELDERFLOWER 30 PF ORGANIC POMEGRANATE 30 PF ORGANIC PRICKLY PEAR 30 PF ORGANIC TRES CHILES 30 PF ORGANIC YUMBERRY 30 PF VITAFRUTE
COCO COLADA ORGANIC 30 PF COSMO CKTL 30 PF ORGANIC LEMONADE CKTL 30 PF ORGANIC MARGARITA CKTL 30 PF ORGANIC PISCO
AWS AWS AWS AWS
sws PEWS PEWS SWS
sws sws sws sws WW WW WW WW
sws sws sws sws sws sws
sws sws sws sws
PISCO SUPREMO MOSTO VERDE 82 PF PRIMERO QUEBRANTE 80 PF SELECTO ACHOLADO 80 PF SELECTO ITALIA 80 PF SUPREMO MOSTO VERDE 83 PF
SWS SWS SWS SWS SWS
CAMPO DE ENCANTO PISCO
GRAND & NOBLE PISCO RSV SINGLE VINE PISCO MOSCATEL RSV SINGLE VINE PISCO QUEBRANTE
WW WW WW
CAMPO DE ENCANTO PISCO
DISTILLER'S RESERVE MOSCATEL 84 PF DISTILLER'S RESERVE QUEBRANTA 86.2 PF PISCO 85 PF CONTROL PISCO
C 80 PF RESERVE 80 PF DON CESAR PISCO
ESPECIAL 80 PF ITALIA 86 PF PURO 85.9 PF
LA DIABLADA PISCO MACCHU PISCO OCUCAJE PISCO QUEBRANTA 89.6 PF
SWS SWS SWS
WW WW SWS
ACHOLADO BLENDED 82 PF MOSTO VERDE ITALIA 80 PF MOSTO VERDE QUEBRANTA 80 PF MOSTO VERDE TORONTEL 80 PF PURO ACHOLADO 82 PF PURO ITALIA 82 PF QUEBRANTA 82 PF TORONTEL 82 PF
AWS AWS AWS AWS AWS AWS AWS AWS
ALTO DEL CARMEN 80 PF RESERVADO 80 PF PISCO PAYET- PERU 84 PF ACHOLADO, QUEBRANTA, TORONTEL PISCO PORTON 84 PF RUM - DOMESTIC
1909 (89 PF) 80 PF
AMADOR DISTILLERY LIGHT RUM 80 PF ANEJO 80 PF AQUA LIBRE ST GEORGE CALIFORNIA
PEWS YMCO YMCO YMCO SWS
ARCTIC GRAPE 70 PF BACARDI 8
BACARDI 8 BACARDI 8 80 PF BERKSHIRE MOUNTAIN DISTILLERS RAGGED
sws sws sws
MOUNTAIN RUM 80 PF BIG APPLE 70 PF BLACK RAZZ 70 PF
BLACKWELL RUM BLACK GOLD SPECIAL RESERVE 80 PF BLACKWELL'S CALYPSO RUM SPICED 70 PF CHARBAY RUM TAHITIAN VANILLA 70 PF CHARBAY RUM TAHITIAN VANLA 70 PF
COCO 70 PF CONEY ISLAND CARLO RUM CONEY ISLAND CARLO SPICED RUM CRUZAN RUM
DARK RUM 86 PF DRAGON BERRY 70 PF GOLD
GOLD & PINEAPPLE 80 PF GOLD 80 PF GOLD MINER RUM BARREL RUM RESERVE GOLD MINER AGAVE RUM GOLD MINER RUM GRAND MELON 70 PF HERITAGE GIFT TUBE HIGH SPIRITS PIECES OF EIGHT SPCD RUM
YMCO YMCO AWS AWS
YMCO JWBG JWBG
YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO
HOOK'S BLACK SPICED RUM
COCONUT RUM FUSION RUM LIGHT 80 PF MOCHA RUM
YMCO YMCO YMCO YMCO
SPICE 80 PF
SAMMY'S BEACH BAR RUM SELECT80 PF
SINGLE BARREL 80 PF SOLERA 80 PF SORGRHUM
SPICED 72.5 PF SUPERIOR
SUPERIOR 80 PF SUPERIOR WITH ARCTIC GRAPE 80 PF SUPERIOR WITH MUDDLER 80 PF SUPERIOR WITH OAKHEART 80 PF SUPERIOR WITH ROCK COCONUT 80 PF
TORCHED CHERRY 70 PF TORCHED CHERRY WITH COKE 70 PF TORCHED CHRRY W/COKE CLMSHELL 70 PF WHITE RUM 86 PF WOLF BERRY 70 PF YE OLD GROG DISTILLERY - OREGON DUTCH HARBOR BREEZE GROG GOOD MORNING GLORY GROG RUM - IMPORTED 1 BARREL RUM 80 PF 7 TIKI SPICED 70 PF YMCO
YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO
CHERRY SPICED RUM 60 PF COCONUT SPICED RUM 42 PF ADR CARONI RUM 15 YR - TRINIDAD 92 PF ALCOHOL DE CANA RUM 99 PF
YMCO YMCO PEWS YMCO
ANGOSTURA RUM -TRINIDAD
1824 LIMITED RESERVE 1919 ANEJO ANGOSTURA RUM 5 YEAR FORRES PARK RUM OVERPROOF PUNCHEON RUM 150 PF GRAND ANEJO 7 YEAR RESERVA WHITE RUM
WW WW WW WW WW WW
RESERVE 80 PF RUM RESERVE 80 PF VX GOLD 80 PF LIMITED EDITION 50 YR 90 PF VX GOLD 80 PF APPLETON JAMAICA
SPECIAL GOLD 80 PF WHITE 80 PF
92 PF SPICED RUM SPICED RUM 70 HOUSE SPIRITS STILLROOM RUM 80 PF
SPICED RUM 70 PF SPICED RUM 70 PF WITH CHERRY SPICED SPICED RUM 70 PF WITH COCONUT
ASG YMCO YMCO YMCO YMCO YMCO
92 PF BLACK SPICED RUM
DARK 80 PF PLATINO 80 PF RESERVE 80 PF RON ATLANTICO RUM DARK PC (KROGER)
sws sws sws
sws sws sws sws
COCONUT RUM 80 PF DARK RUM 80 PF GOLD RUM 80 PF SPICED RUM 80 PF WHITE RUM 80 PF
YMCO YMCO YMCO YMCO YMCO
LADY BLIGH RUM l/MON70 PF
GOLD 80 PF WHITE 80 PF
YMCO YMCO YMCO YMCO YMCO YMCO
BASTISTE RUM AGRICOLE - CARIBBEAN WW BATAVIA ARRACK VAN OOSTEN (SUGAR CANE PEWS
MOUNT GILBOA RUM
BARBADOS RUM BARBADOS RUM - AGED 070 PF OAKHEART SPICED 70 PF ONE SHOT COCONUT 80 PF ORIGINAL BARTENDERS COCONUTS RUM OVER YOU 42 PF PAPA'S PILAR
BLONDE RUM DARK RUM PEACH 42 PF PEACH RED 70 PF
PINEAPPLE FUSION RAZZ 70 PF RED HEAD 70 PF RESERVA LIMITADA
YMCO YMCO SWS YMCO YMCO YMCO
BLANC 100 PF GOLD 100 PF MILLESIME 1997 96 PF VSOP 86 PF VSOP 90 PF ROCK COCONUT70 PF
AWS AWS AWS AWS AWS YMCO
RON CASTILLO DARK
DARK 80 PF
5 ISLAND WHITE RUM 86 PF GOLDEN AGE 7 86 PF ENDEAVOR LIMITED EDITION 86 PF BARTON RUM
PEWS PEWS PEWS PEWS
SPIRIT)- NETHERLANDS/INDONESIA 100 PF BERRY BROS RUM
BARBADOS 11YR 92 PF FIJIAN 9YR 92 PF GRENADA 13YR 92 PF GUADELOUPE 12YR 92 PF PANAMA l0YR 92 PF ST LUCIA 92 PF BLACK MAGIC SPICED RUM 94 PF BLACK TOT BRITISH NAVY RUM JAMAICA 108.6 PF BLACKBEARD SPICED RUM 86 PF BLACKHEART RUM SPICED RUM 93 PF
sws sws sws sws sws sws
BLACK PREMO 80 PF ISLAND COCONUT 80 PF ORIGINAL SPICED 80 PF TROPICAL CHAI 80 PF BLACKWELL RUM BLACK GOLD SPECIAL RESERVE 80 PF
BLUE CHAIR BAY
RUM COCONUT 70 PF RUM RAINBOW PACK RUM SPICED 70 PF RUM WHITE 80 PF BRINLEY CARIBBEAN SHIPWRECK SPICED RUM BRUGAL
YMCO YMCO YMCO YMCO WW
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
Spirit Importer/Distributor I Directory AMIGOS TEQUILA
334 E. 74th St, New York, NY 10021 Telephone: (212) 717-2901 Fax: (212) 717-2903
1240 N. Van Buren, Ste. 210 Anaheim, CA 92807 Telephone: (714) 632-7052
254-B Mill Street, St. A-3 Greenwich, CT Telephone: (203) 532-9177
ALBERT W. LIZER ENTERPRISES
ANCHOR DISTILLING CO. HOTALING & CO.
9801 N. Litchfield Rd. El Mirage, AZ 85335 Telephone: (623) 536-3201 Website: 3amigostequila.com 9801 N. Litchfield Rd. El Mirage, AZ 85335 Telephone: (623) 536 3201 Fax: (707) 766-7716 Website: email@example.com
3 VODKA DISTILLING CO.
400 N. Noble, Ste. 101 Chicago, IL 60622 Telephone: (312) 942-9999 Fax: (312) 942-9998 21ST CENTURY SPIRITS
6560 E. Washington Blvd. Commerce, CA 90040 Telephone: (323) 832-4488 901 SILVER TEQUILA
100 Chesterfield Business Parkway St Louis, MO 63005 Telephone: (636) 681-1352 Fax:(636) 681-1872 123 Tequila
P.O. Box 6715 Beverly Hills, CA 90212 Tel: 310-345-3455 1921 TEQUILA CREAM
18866 Stone Oak Pkwy., Ste. 113-76 San Antonio TX 78258 Telephone: (210) 787-1797 Fax: (210) 437-0190 A.G. IMPORTS
5992 E. Slauson Ave. Commerce, CA 90040 Telephone: (323) 728-3677 Fax:(323) 728-3674 A.V. IMPORTS INC.
6450 Dobbin Rd., Ste. G Columbia, MD 21045 Telephone: (410) 638-7720 Fax:: (410) 884-9470
12711 Ventura Blvd., Ste.# 460 Studio City, CA 91604 Telephone: (818) 508-3388 Fax: (818) 508-3382 ALEX& STEVE WITH ED INC.
1240 E. Locust St., Ste. 208 Ontario, CA 91761 Telephone:(951) 757-7464 Fax: (909) 930-5605
ALFORD DISTRIBUTING CO.
599 E. Main St.El Centro, CA 93243 Telephone: (760) 353-3930 ALLEMAGNIA IMPORTS
10731-33 Forest St. Santa Fe Springs, CA 90670 Telephone: (562) 941-7225 Fax: (562) 941-4704 ALLIED DISTRIBUTORS
13287 Ralston Ave. Sylmar, CA 91342 Telephone: (818) 362-9333 Fax: (818) 362-7180
3810 Transport Street Ventura, CA 93003 Telephone: (805) 644-2201 Fax: (805) 644-4987 ALL NATIONS BEVERAGE IMPORTERS, LTD.
240 Windrift Court Roswell, GA 30076 Telephone: (770) 953-8467 Fax: (770) 933-8846 ALTA MARKETING CO.
720 South Wanamaker Ave. Ontario, CA 91761 Telephone: (909) 390-6540 Fax: (909) 605-0600 AMATE TEQUILA
A&T IMPORTING 545 W. Allen Ave., Suite 14 San Dimas, CA 91773 Telephone:(909) 717-7293
Napoles 3131 GuadalajaraJalisco, MX 44630 Telephone: 847 460 0937
ADAMBA IMPORTS INC.
10817 Sherman Way Sun Valley, CA 91352 Telephone: (818) 982-1377 Fax: (818) 982-3898
585 Meserole St. Brooklyn, NY 11237 Telephone: (718) 628-9700 Fax:(718) 628-0920
ADVANCE BEVERAGE CO.
P.O. Box 9517 Bakersfield, CA 93389 Telephone: (661) 833-3783 Fax:(661) 835-8779
AGUIRRE TEQUILA IMPORTS
300 E. Bonita Ave.,#126 San Dimas, CA 91773 Telephone: (909) 374 4854
Tequilaguirre@hotmail.com AGWA DE BOLIVIA
23974 Aliso Creek Rd. Laguna Niguel, CA 92677 Telephone: (949) 246-4427 A. HARDY USA
9501 W. Devon Ave., Suite 700 Rosemont, IL 60018 Telephone: (847) 698-9860 Fax: (847) 698-9904
AMAZONAS IMPORTS INC.
AMERICAN BEVERAGE COMPANY
13428 Maxella Ave., Ste. 624 Marina Del Rey, CA 90290 Telephone: (310) 827-2404
AMERICAN BEVERAGE CORP.
One Daily Way Verona, PA 15147 Telephone: (412) 828-9020 Fax: (412) 828-8876
AMERICAN SUPPLIERS GROUP LLC
18653 Ventura Blvd., #380 Tarzana, CA 91356 Telephone: (818) 428-0512
AMERICAN WINES & SPIRITS
17101 Valley View Cerritos, CA 90638 Telephone: (800) 433-4797
AMERICANA SPIRITS COMPANY 22
North Railroad Street Palmyra, PA 17078 Telephone: (732) 841-5646
1705 Mariposa Street San Francisco, CA 94107 Telephone: (415) 863-8350 Fax: (415) 552-7094
ANGOSTURA INTERNATIONAL LTD.
20 Commerce Dr., SuitelOO White Plains, NY 10604 Telephone: (914) 539-4500 ANSON IMPORTS
3363 N.E. 163rd St., Suite 508 North Miami Beach, FL 33160 305-947-4142 ARETTE UNIQUE TEQUILA
1600 Tysons Boulevard 8th FL Mclean, VA 22102 Telephone: (703) 245-8548 Fax: (443) 306-6090 Website: tequilarack.com ARTISAN BRANDS
7771 NW 146th Street Miami, FL 33016 (305) 818-4778 www.discoverpisco.com ATLANTIC BRANDS
1033 Skokie Blvd., Ste. 600 Northbrook, IL 60062 Telephone: (847) 412-6200 Fax: (310) 937-7031 ATLANTIC WATERS USA
22506 Cantlay Street West Hills, CA 91307 Telephone: (818) 262-3300 Fax: (818) 999- 6556
5880 Edna Rd. San Luis Obispo, CA 93401 Telephone: (805) 544-9080 BANANA WINE & SPIRITS
748 Nassau Road Cocoa Beach, FL 32931 Telephone: (954) 351-3290 BARMADE PRODUCTS
4413 W. Jefferson Blvd. Los Angeles, CA 90016 Telephone: (323) 731-5390 BARREL SELECT IMPORTERS
900 North Shore Dr., Ste. 260 Lake Bluff, IL 60044 Telephone: (847) 295-0410
BASSO DISTRIBUTING CO.
2505 E. Pleasant Valley Road Camarillo, CA 93012 Telephone: (805) 484-2731 Fax: (805) 484-0889 BAY AREA DISTRIBUTING
1061 Factory Street Richmond, CA 94804 Telephone:(510) 232-8554
BEAM GLOBAL WINE & SPIRITS
1901 Newport Blvd., Ste. 271 Costa Mesa, CA 92627 Telephone:(949) 200-7200 Fax:(949) 200-7210
BEAUCHAMP DISTRIBUTING CO.
1911 Santa Fe Ave. Compton, CA 90221 Telephone: (310) 639-5320 Fax: (310) 537-8641 BENDISTILLERY
1470 N. E 1st St.,#800 Bend, OR 97701 Telephone: (541) 318-0200 Fax: (541) 318-0200
B & I OVERSEAS TRADING, INC.
500 Kinley NE Albuquerque, NM 87102 Telephone: (915) 253-5755
3536 Concours St. Ontario CA 91764 Telephone: (909) 354-8032 Website: b2beverage.com
15155 Stagg St., Ste. 7 Van Nuys, CA 91405 Telephone: (818) 285-6936 Toll Free: (888) 201-0733 Fax: (818) 285-6937 B & R DISTRIBUTORS
780 Montague Expressway, Ste. 102 San Jose, CA 95131 Telephone: (480) 944-4843 Fax: (408) 943-8428 BW PROVISIONS, INC.
2350-60-70 E. 48th St. Vernon, CA 90058 Telephone: (323) 583-0801 Fax: (323) 583-3640 BACARDI-MARTINI U.S.A., INC.
3010 Old Ranch Parkway #320 Seal Beach, CA 90740 Telephone: (562) 594-8151 Fax: (562) 594-58102100 Biscayne Blvd.Miami, FL 33137 Telephone: (305) 573-8511 Fax: (305) 573-0756 BACHTRACHIAN SPIRITS
272 Plandome Road, Suite 100 Manhasset, NY 11030 Telephone: (516) 869-9170 Website: senorfrogstequila.com
211 E. 43rd St.#610 New York NY 10017 Telephone: (212) 682-2477 Fax: (212) 682-8853 Website: rhumclement.com BEST REGARDS
344 Seventh Ave. San Diego, CA 93101 Telephone: (619) 685-5840 BEST-WAY DISTRIBUTING CO.
13287 Ralston Ave. Sylmar, CA 91342 Telephone: (818) 362-9333 Fax:(818) 362-7180
BEVERAGE SPECIALTIES LIMITED
196 Newton St. Stl Fredonia, NY 14063 Telephone: (716) 673-1000 Fax: (716) 673-8526 BEVERAGE WAREHOUSE
4935 McConnell Ave.# 21 Los Angeles, CA 90066 Telephone: (310) 306-2822 Fax: (310) 821-4555
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Beverage Industry News | June 2019