Beverage Industry News | June 2021

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RON COLÓN

BRIDGING THE WORLDS OF TASTE, HISTORY AND CULTURE

+ BOTANICALS & BEYOND • TOP WOMEN DISTILLERS • ROSÉ • RICE WHISKEY • AND MORE

CONTENTS

F EATU R E S 18 RON COLÓN

Bridging the worlds of taste, history and culture.

28 DISTILLING SPIRITS IS A WOMAN’S JOB

Meet 10 women from around the world who are proving that.

38 BOTANICAL SPIRITS: GIN & BEYOND

New spirits are testing the limits of what gin, and other spirits, can be.

60 WHY AAPIs ARE UNDERREPRESENTED IN THE BEVERAGE ALCOHOL INDUSTRY

66

New opportunities for AAPI professionals.

60

66 WHICH ROSÉS WILL SUCCEED IN A MATURING MARKET?

It’s no secret that the rosé category is more crowded than ever.

78 RICE WHISKEY

Distillers look to expand the whiskey spectrum.

82 REHABILITATING CALIFORNIA’S VINES

78

The cataclysmic fires of 2020 leave vintners with much to do.

P ROF I LE S 14 CAROLANS INTRODUCES COLD BREW

Carolans Irish Cream with added fresh, bold flavors of cold brewed coffee.

24 CINCORO TEQUILA

38

After only two years, Cincoro is already a champion tequila player.

26 DEEP EDDY LEMON VODKA

The number one best-selling citrus vodka.

46 EVAN WILLIAMS BLACK LABEL BOURBON

Restores original proof and changes packaging design.

DE PA R TM E N T S 4

THE FIND

6

NEW PRODUCTS & PROMOTIONS

26 WINE BUZZ 56 WHISKEY: WHAT’S NEW

18

EDITOR'S WIRE SPIRITED WOMEN CHANGING THE GAME Throughout the years I have had the pleasure of meeting and working with so many talented women in all aspects of our industry. It was customary that the business landscape of the beverage industry was merely a man's world, but with

VOLUME 88, ISSUE NUMBER 3 FOUNDED IN 1934 www.binmag.com

more opportunities being presented each year, women from across the globe are continuing to break the stereotypes of years gone by. The alcohol beverage

Editor-In-Chief

industry has changed dramatically over the past decade, with more women than

Victoria Araceli Vann

ever before in roles traditionally held by men, and the rise of females in the beverage industry is only just getting started.

CEO & President - Michael Chu Publisher - David L. Page

Within this issue I am honored to spotlight 10 female distillers and blenders that are changing the game, and doing incredible things in their own right. From

Marketing Director - Zachary Austin Design & Layout - Melanie Greenwood Marketing Coordinator - Brittney Unger

tequila to scotch, to rum, to craft spirits, these bona fide special women

- Contributing Writers -

work behind the scenes to produce

Allison Levine

some of the very best spirit products the world has to offer. It is my hope that the women on our list, along

Amanda Schuster Julie Harrington Giffin Cesar Ramirez Claudia Alarcon

with the countless past and present

Faith Parker

trailblazing females alike, can receive

Miko Clark

the recognition they deserve amongst

Jack Robertiello Juan Alvarez

their male counterparts.

Kristen Wolfe Bieler I would also like to take this opportunity

to

congratulate

our

Dale DeGroff Jeffrey Lindenmuth Ed McCarthy

marketing partners at SevenFifty,

Francine Cohen

in successfully raising $23M in new

Virginia Miller

funding. When SevenFifty first initiated back in 2011, their team was determined to bring a digital platform to an industry that they were passionate about, and fast forward to 2021, who could have imagined how important e-commerce would become, and how powerful a connected supply chain could

Editorial, Production and Sales Office Headquartered at: 160 W. Foothill Parkway, Suite 105-95 Corona, CA 92882 626-278-1024

be. People from every tier have relied heavily on SevenFifty over the past year and a half, and with great feedback from customers on the data services as well as

For Advertising:

beverage publications, which are used by over 300,000 trade professionals across

MChu@BINMAG.com

the United States.

Letters To The Editor: Enjoy the issue,

Victoria@BINMAG.com

Victoria Araceli Vann

BIN Beverage Industry News (ISSN 10540423) (USPS # 53880)

Victoria Araceli Vann

Rimpau Ave., Suite 104, Corona, CA 92881. Periodicals postage

Editor-In-Chief 2 BIN 2021

is published bi-monthly by Industry Publications, Inc., 1709 paid at Corona, CA 92881 and additional

mailing offices.

POSTMASTER: Send address changes to: Beverage Industry News, 1709 Rimpau Ave., Suite 104, Corona, CA 92881.

THE FIND FISHERS ISLAND LEMONADE INTROS FOUR NEW OFFERINGS

Fishers Island Lemonade offers line extensions with four new premium offerings to its original staple: Fishers Island Spiked Tea, Fishers Island Pink Flamingo, Fishers Island Fizz, and Fishers Island Frozen Spirits Pops. Founded by Bronya Shillo in 2014, the recipe for the original lemonade was inspired by the signature house cocktail served at her family's Pequot Inn. The recipes use the original dual-spirits vodka, aged whisky, lemon, and honey base. Spiked Tea is a blend of lemonade and black tea; Pink Flamingo is a blend of lemonade and cranberry; Fizz is an effervescent lemonade, and Spirit Pops are frozen lemonade. All are 7% ABV except the 5% ABV Fizz. SRP: $15.99 SRP for the four-packs; $27.99 SRP for 10 pack of Pops.

GAGA OVER HER DOM

The Queendom, a universe of Dom Perignon and Lady Gaga, is a visual experiment of film and photos featured in an international advertising campaign for the Champagne brand. Dressed, choreographed, and styled by Haus of Gaga, the centerpiece of the Dom Perignon x Lady Gaga partnership is a limited-edition sculpture enfolding the Dom Pérignon Rosé Vintage 2005. Designed by Lady Gaga in collaboration with Nicola Formichetti, each limited-edition sculpture is hand-painted, with only 110 pieces produced. Sales will benefit the Born This Way Foundation. Dom Pérignon and Lady Gaga will announce further programming of their collaboration during the next two years.

RON ABUELO MARKS 100TH WITH LIMITED RELEASE

BLADNOCH’S RAREST LOWLANDS MALT COMES ASHORE

In celebration of its 200-year anniversary in 2017, one of Scotland’s oldest Lowlands distilleries bottled 200 limited edition bottles for the U.S. market. Crafted from 29-year-old Bladnoch Single Malt, it is the rarest whisky from the distillery. Distilled in 1988, matured in oloroso casks and finished in ex-Moscatel casks, the bicentennial edition is said to have notes of vanilla and ginger, with dark chocolate, sweet oak, and black pepper. Each bottle is numbered and gold plated at 82.4 proof. Due to recent import changes, Bladnoch is able to share the 700-milliliter release with the United States. SRP: $7,550

SUMMER SIPPING, EASIER FROM THE BOX

A celebration of family, Ron Abuelo Centuria Reserva de la Familia was produced to highlight the 100th anniversary of producer Varela Hermanos. Introduced in 2011, each year a limited number of bottles are released, offering collectors and enthusiasts special access to the family’s private reserves used to create Centuria. The selection is made from a blend of rums aged 12 to 42 years (averaging at 30 years) that are aged in Jack Daniels whiskey barrels using a solera system. Kosher certified. SRP: $140

BarBox cocktails, made with premium spirits by Kozuba & Sons Distillery, are now available in three varieties. Co-founders Matthias and Jacob Kozuba curate all-natural ingredients with premium spirits to offer a craft cocktail experience. These bag-in-a-box-style cocktails are ready to drink in three steps: push to break the seal, pull to extend the spout, and remove the safety seal. Packaging is recyclable. The line-up includes the Cosmopolitan, made with lemon-infused vodka, triple sec, cranberry juice, and lime juice; the Negroni, with gin, bitter liqueur, and white wine, with natural flavors and cochineal extract; and the Vodka Sour made with vodka, blueberry simple syrup, and lemon juice. SRP: $24.99 each.

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NEW PRODUCTS

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1. PLUME & PETAL RTD

Plume & Petal unveiled its Spritz Ready To Drink cans – a collection of canned cocktails made from vodka infused with natural flavors and sparkling water. Bacardi’s first vodka-based RTD in the US, each 100-calorie Plume & Petal Spritz has no artificial sweeteners, is glutenfree, and is 4.5 percent ABV. The RTDs come in three flavors: Peach Spritz (white peach, lavender and black tea), Cucumber Spritz (lemongrass and chamomile tea), and Lemon Spritz (elderflower and white tea).

SRP: $17.99 variety 6-pk, $12.99 single flavor 4-pk plumeandpetal.com

4. WINESOCIETY CANNED WINES

WineSociety has launched a 250ml grab-andgo size on the heels of a successful debut of its flagship 500ml canned wines, Tempt, Fate, Chance and Chance Bubbles. The new size offers the same premium wines - Tempt is a blend of syrah (65 percent) with petite syrah, petit verdot, merlot and cabernet sauvignon; Fate is a blend of chardonnay (75 percent) with albariño; Chance is a rosé made from an equal blend of zinfandel, syrah, and barbera; and Chance Bubbles is its bubbly version of the same blend.

SRP: $4.99 per 250ml can, $19.99 per 4-pk winesociety.com

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2. MALIBU WATERMELON

Malibu Watermelon is the latest addition to the brand’s portfolio, which also features Malibu Original, Malibu Pineapple, Lime, Mango, Passionfruit, Tropical Banana, Strawberry, Red, and Black. Made with the natural flavor of watermelon, Malibu Watermelon blends the fresh taste of summer with Caribbean rum at 21 percent ABV. The new flavor follows last year’s most successful flavor launch from the brand after releasing Malibu Strawberry.

SRP: $14.99 for 750ml; $21.99 for 1.75L maliburumdrinks.com

5. LARSEN COGNAC AQUA IGNIS III

Larsen Cognac introduces Aqua Ignis III, a cognac aged in French oak barrels with a capacity of 225 liters that have been first plunged into hot water then toasted over hot fire, a process repeated three times. The water treatment prevents the barrel from burning, keeps out undesired smoky notes and creates more vanilla and mocha oak tannins. Eaux-de-vie from the Fins Bois and Bons Bois vineyards go through a two-step ageing process: first aged in traditional oak barrels, then blended and put in Aqua Ignis III barrels. Bottled at 42.3 percent ABV.

SRP: $49.99 cognac-larsen.fr

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3. FEVER-TREE SPARKLING LIME & YUZU

Fever-Tree has launched Fever-Tree Sparkling Lime & Yuzu, adding to its expanding line of mixers. Marrying Tahitian limes from Mexico and hand-picked Japanese yuzus, Fever-Tree Sparkling Lime & Yuzu rolls out nationwide at bars and restaurants, including the Fever-Tree Porch at Bryant Park and key retailers. FeverTree Sparkling Lime & Yuzu expands the brand’s growing sparkling range following the debut of Fever-Tree Sparkling Pink Grapefruit, the company’s most successful launch to date.

SRP: $4.99/6.8 oz 4-pk fever-tree.com

6. SPACE AGE ROSÉ SPRITZ

Winemaker Josh Phelps, owner of Grounded Wine Co., introduces Space Age Rosé Spritz, a naturally flavored wine spritzer.

The base is Space Age Rosé, a still wine made from Central Coast fruit by Phelps and his veteran winemaking father, Chris Phelps. Inspired by craft mixologists, they have enhanced Space Age Rosé Spritz with Meyer lemon and strawberry flavors. At 90 calories and 5.5 percent ABV, Space Age Rosé Spritz is sold in individual 250 ml cans or in 4-packs.

SRP: $3.49 per can | $13.99 per 4-pk spaceagerose.com

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NEW PRODUCTS

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8

7. THE PALE

Named after its transparent, pink color, The Pale by Sacha Lichine is a new creation for the U.S. market by the rosé pioneer, made in Provence from a blend of Grenache, Cinsault, Syrah, and Rolle varietals. It’s the newest rosé launched by Lichine, and with less than one gram of residual sugar, is meant for the sophisticated rosé drinker at an entry level price. Made by winemaker Bertrand Léon, the IGP Var wine is said to have aromatic freshness on the nose followed by subtle fruity notes on the palate. 12.5 ABV.

SRP: $16.99 instagram @thepale

10. KASAMA RUM

Kasama, named after the Filipino term for “together,” is a new rum that pays homage to founder Alexandra Dorda’s FilipinoPolish heritage, produced and distilled in the Philippines, and blended, bottled, and packaged in Poland. The golden rum is aged 7 years in ex-bourbon American oak barrels with dominant notes of sweet pineapple, a hint of vanilla, and a pinch of sea salt. Founder Dorda is the scion of the Polish family that created Belvedere Vodka and Chopin Vodka.

SRP: $27.99 kasamarum.com

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8. FOUNDERS BREWING MÁS AGAVE CLÁSICA PRICKLY PEAR

Founders Brewing Co. has announced the latest release in their barrel-aged series with Más Agave Clásica Prickly Pear. The cocktailinspired imperial gose is brewed with agave and sea salt aged in tequila barrels and receives prickly pear extract before bottling.

Más Agave Clásica Prickly Pear has an ABV of 9.7 percent and was made available nationally in May. The new brew will ship simultaneously with Más Agave Clásica Lime and Más Agave Clásica Grapefruit.

SRP: $15 / 4-pk foundersbrewing.com

11. DIRTY DEVIL VODKA

Dirty Devil Vodka, produced in Canada from non-GMO corn and hyper-oxygenated water, is expanding to the United States.

Created and launched in Quebec in 2019 by St. Lucifer Spirits (SLS), Dirty Devil Vodka uses a patented process that yields water with five times the oxygen of ordinary water.

The result is a vodka with a distinctively smooth and sumptuous finish at 84 proof.

SRP: $27.99 us.dirtydevilvodka.com

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9. FISHERS ISLAND POPS

Fishers Island Lemonade Frozen Spirit Pops are a new frozen alcohol treat joining the growing category, with the taste and flavor of RTD Fishers Island Lemonade in a frozen treat. Made with premium vodka, barrelaged whiskey, honey and lemon, the pops employ the same recipe used in the range of Fisher Island RTDs. Packaged at 7% ABV with 10 pops per carton.

SRP: $27.99 for carton of 10 filemonade.com

12. ESTRELLA JALISCO CHAMOY MICHELADA

Estrella Jalisco announced the latest addition to its Michelada portfolio with the new Tropical Chamoy Michelada, joining its fruitflavored line of brunch beers. The flavored lager is 3.5 percent ABV, with the sweet and tart taste of pineapple with a kick of heat from Clamato and chamoy (Chamoy is a popular Mexican condiment typically served as a dip for fresh fruit, made with fruits like apricot, mango or plum, chilies and lime juice and is bottled in varying degrees of spiciness).

SRP: $3.49 per 25 oz can estrellajalisco.com

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SUMMER COCKTAILS PROPER PEARING

1½ oz iichiko Silhouette 1 oz pear juice ¾ oz simple syrup ¾ oz lemon juice Top with Prosecco Pear Slices Method: Mix all ingredients except Prosecco into a cocktail shaker with ice.

Shake, then strain into glass. Top with Prosecco and garnish with pear slice.

THE GLENLIVET CARIBBEAN MAI TAI

1½ parts The Glenlivet Caribbean Reserve ¾ parts lime juice ½ parts orgeat syrup ½ parts triple sec Grapefruit wedge

CELERY LEAF SOUR

2 oz Espolon blanco ¾ oz green tea infused Simple syrup 1 oz lemon juice Celery leaves Pinch salt

Method: Combine all ingredients in a glass over ice. Stir and garnish with mint and an orange slice.

Method: Build drink in tin and add celery leaves.

Add ice and shake then strain into a coupe glass.

PLUSH GARDEN SIPPER LEMONADE

1½ oz PLUSH Pure Spirit Straight Vodka 1 oz lemon juice ¾ oz simple syrup ½ oz cucumber juice Method: Combine ingredients in a glass over ice. Stir and garnish with mint and cucumber slice.

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WATERMELON BASIL MARGARITA

1½ oz Patrón Reposado 1 oz fresh watermelon juice or puree 1 oz fresh lime juice 1 oz agave nectar 3 basil leaves or basil simple syrup Watermelon wedge or dehydrated lime wheel for garnish Method: Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old-fashioned glass.

Garnish with a basil leaf and wedge of watermelon or dehydrated lime wheel.

SUMMER COCKTAILS

THE WHITE CUCUMBER 2 oz gin 1 oz elderflower cordial 2 squeezed lime wedges 4 slices cucumber

6 ice cubes 5 oz Ducourt Blanc Limé 1 splash soda

Method: Combine ingredients and stir with spoon. Garnish with cucumber slices and lime.

THE GOLDEN HOUR

1 oz Basil Hayden’s Kentucky Straight Bourbon Whiskey ¾ oz part Lillet Blanc ¾ oz Aperol Grapefruit peel Method: Combine ingredients over ice in a mixing glass and stir thoroughly; strain into a chilled cocktail glass over a large ice cube. Garnish with a grapefruit peel.

PALLINI SPRITZ 3 oz Prosecco 2 oz Pallini Limoncello 1 oz sparkling water Dash of Angostura Bitters Method: Garnish with orange slices.

THE GUAYABA DIAMANTE

THE BELVEDERE SPRING BLOOM

2 oz Maestro Dobel Diamante 1 oz orange juice ¾ oz lime juice ¾ oz guava purée

Method: Add Belvedere Vodka, lemon juice, honey syrup, and ice to the cocktail shaker. Give it a good shake (30-40 seconds).

Strain the mixture into a glass with fresh ice, then top off with soda water. Give it a swirl with the sprig of fresh rosemary—then finish it all off with a pinch of lavender salt. Enjoy!

Method: Measure and add all ingredients and ice to cobbler shaker (except for garnish).

Shake and strain into an ice filled 12 oz rocks glass.

Garnish with lime wheel and grated nutmeg.

1½ oz Belvedere Vodka ¾ oz freshly squeezed lemon juice

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½ oz honey syrup 3 oz soda water

MADE WITH WATER ENRICHED

BY PACIFIC MINERALS Create a smoother vodka soda

CONTACT YOUR CAMPARI AMERICA SALES REPRESENTATIVE TODAY

SKYY® Vodka distilled from grain. 40% alc./vol. (80 Proof). ©2021 Campari America, New York, NY. Please enjoy responsibly.

CAROLANS INTRODUCES COLD BREW

By Amanda Schuster

In a complicated reality, it’s best to simplify as many aspects of life as possible. It can be said that one of the most glori-

If you do want to use Carolans Cold Brew in cocktails, here are some recipes to enjoy:

ous flavor combinations in the world is good coffee with Irish cream liqueur. Therefore, to make life simple, it makes perfect sense to combine Carolans, one of the best-selling Irish

COLD BREW MARTINI

creams in the world, with premium cold brew coffee flavor,

1.5 oz Carolans Cold Brew

all in one bottle.

1.5 oz vodka 1 oz brewed espresso, cooled

Cold brew—coffee that is prepared by steeping coarsely

Combine all ingredients in a cocktail

ground coffee in room temperature water for up to 12 hours

shaker with ice and shake until well

instead of brewed via traditional hot filtration methods—has

chilled and frothy. Strain into a chilled

been a trending drink category both in the alcoholic and

Martini glass or coupe, and garnish

non-alcoholic beverage segments since 2017. One of the rea-

with 3 whole coffee beans.

sons for cold brew’s popularity is that the process tones down some of the more acidic flavors in traditional hot coffee, or iced coffee that is cooled down from hot coffee preparation.

Pre-bottled, ready-to-drink iced coffee products are among

SOME LIKE IT HOT

the most popular ways to enjoy a cold brew, especially on

1.5 oz Carolans Cold Brew

the go.

1 oz brandy 5 oz hot coffee

In 2017, Heaven Hill brands acquired Carolans Irish cream,

Build all ingredients in a coffee cup,

and then introduced a variation on another popular taste

starting with the coffee.

trend with Salted Caramel in 2019. Cold brew Irish cream is

Top with cream if desired.

a natural next step to enter the increasingly popular flavored cream liqueur segment. Carolans Cold Brew Irish cream combines the rich, roasted flavors of cold brew coffee with creamy, chocolatey notes.

COLD BREW FLURRY 2.5 oz Carolans Cold Brew

Carolans Irish Cream starts from premium quality ingredi-

2 scoops vanilla ice cream

ents: fine Irish whiskey, fresh local cream and honey from

2 oz Half & Half

the Clonmel (from the Gaelic “Cluain Meala” which means

1 tsp cocoa nibs or chocolate shavings

“Vale of Honey”) region of Ireland. The addition of cold

Combine all ingredients in a blender

brew coffee essentially transforms this already decadent com-

until they are the consistency of a

bination to an instant iced Irish Coffee that can be enjoyed

shake. Pour into a tall glass, and top

straight from the bottle, chilled, on the rocks, or added to

with whipped cream.

other cocktails.

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RON COLÓN Bridging the Worlds of Taste, History and Culture.

By Marcy Gordon

Ron, Rhum, Rum, no matter the name, the story is essentially the same. Sugarcane begat molasses, which begat rum, which kicked off a global obsession for the spirit that has ebbed and flowed for over 400 years. Today the modern masters of mixology look for authenticity in spirits and Ron Colón is on a mission to produce an array of products that bridge the worlds of taste, history, and culture.

In pursuit of that mission, Ron Colón debuted Ron Colón Salvadoreño, a 111 proof Dark Aged Rum. Next, they produced Ron Colón Coffee Infused Dark Aged Rum made with a coffee infusion of bourbon varietal coffee beans farmed and harvested in El Salvador. Now Ron Colón introduces a new addition to their spirit portfolio—Ron Colón RumRye a 50/50 split between rum and rye whiskey, showcasing both spirits side by side and creating a new category.

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The RumRye blend is 50% Ron Colón Salvadoreño Dark Aged Rum and 50% 2017 American Straight 100% Rye Whiskey, bottled at 50% ABV, 100 Proof.

RumRye builds upon the heritage of early American distilling. Rum, the “noble spirit”, is considered to be one of the first spirits to be embraced as truly All-American as it gained a foothold in Colonial North America. Rye too is steeped in American history and George Washington himself was a famous early distiller of rye whiskey.

There was a time when rum was the most popular spirit in America. However, when heavy taxes on molasses were introduced in the mid 1700’s, it caused almost immediate decline in the rum industry.

The gap that rum left gave space for a new spirit of choice—Rye. By the late 1700’s there were thousands of small whiskey distilleries in Pennsylvania, Maryland and the surrounding states. Rye was the grain of choice and rye whiskey rapidly grew in popularity.

The Ron Colón Salvadoreño rum used in RumRye is made from a special blend, creating a complex flavor profile. The blend includes a 6-year-old Salvadoran rum from Licorera Cihuatán distillery with aged and unaged pot-distilled rums from Worthy Park Estate, Monymusk and Hampden distilleries in Jamaica.

By combining column-distilled and pot-

distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite unique.

“Our vision is to showcase different flavors, industries and processes; blending two styles together to create new experiences, both in a drink and in life.”

- Pepijn Janssens

The whiskey in RumRye is a 2017 American Straight 100% Rye Whiskey, a 4-year old straight whiskey produced from 100% rye to showcase the warm and rich spice of the grain. It’s aged in a charred new oak container, with #4 Char barrel a char level on the staves and #2 Char on the heads. The overall flavor is bold with distinctive honey like texture, fresh mint and floral notes.

“It was important to create a new style of spirit that showcased both rum and rye whiskey together,” says Felicity Gransden, Director of Flavor Innovation for Ron Colón.

“Our aim during the blending process was

to highlight the famous characteristics in both, the rich spice of rye and the fresh fruit and buttery element in the rum. By blending the two 50/50 we found that we could bring out the best in both, RumRye starts with the incredible tropical nose of Ron Colón Salvadoreño Dark Aged Rum and finishes with the warming spice of rye.”

The use of rye is deliberate choice for reasons both historic and delicious, explains Gransden. “The rye we work with is 4-years-old, it's young, and punchy with plenty of spice and noticeable fresh mint. We also chose to work with 100% rye grain, to celebrate this historic whiskey grain and all the characteristics it could bring to RumRye.” The hybrid category is not new in the spirits industry but Ron Colón seeks to break new ground. “Although hybrids have been well established in the marketplace, purists have always received them with suspicion,” says Ron Colón cofounder Pepijn Janssens.

“The idea behind RumRye was to make a serious spirit that deserves a place in the list of categories. As a new product in the marketplace, RumRye is a pure spirit brand and we aim to lead the opening of this new category. Our hope is to see others follow suit and maybe one day we can look back and say we were one of the the first to do it.”

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INNOVATING TASTES AND FLAVORS Ron Colón continues to innovate within the rum space across industries and categories to create compelling new flavor experiences for both bartenders and consumers. RumRye opens with a nose of tropical fruit with sticky banana, pineapple, fresh mint and warm honey and a hint of spice. The palate is bold, with notes a candied fruit, orange

ORIGIN AND INSPIRATIONS Ron Colón’s journey started when founders Thurman Wise and Pepijn Janssens had the idea to create their own rum brand, a concept they discussed for over a year.

Then in 2018, during a 22-day, 16-country barhop across Latin America, El Salvador captured their attention.

El Salvador is the smallest country in Central America, bordered by Honduras and Guatemala and the Pacific Ocean.

Rich in flora and fauna, the mountain terrain boasts fertile soils composed of volcanic ash, lava, and alluvium which host an array of agricultural products including of course coffee and fine sugar cane. Famous for magnificent volcanoes, and world-class surf spots, El Salvador is also growing as an eco tourism destination.

Today, modern El Salvador leaves behind a war torn past and works to maintain a strong commitment to democracy. And so, the story began, a rum passion project with origins in El Salvador and the ambition to create a high-proof rum designed with bartenders in mind.

Ron Colón is not only a collaboration of 20 BIN 2021

blossom, rich, bright and distinctive spice of a classic rye balanced with the natural sweetness in the rum. The finish is dry, with notes of citrus and soft mint.

The RumRye flavor profile is well suited for cocktail creations that enhance the citrus components of the rum and the warm grounding notes of the rye. The Licorera Cihuatán distillery in El Salvador where Ron Colón sources the rum is part

flavors and spirits, but also collaboration of imagination and vision by an experienced group of creative people who bring a wealth of industry expertise to the brand. Under the direction of co-founders Thurman Wise and Pepijn Janssens who manage Brand Direction and Commercial Management respectively, a team was assembled that consists of Felicity Gransden, Flavor Innovation, Chris Rehberger spearheading Graphic Design, Tobias Jegenstram in Social Media, Ian Matthews in charge of Global Distribution, Max Abbott in Brand Management, and Katy Wallace head of USA Sales and Distribution Management.

HERITAGE AND HISTORY REFLECTED IN PACKAGING Design is an integral facet of the brand as well. Ron Colón honors the heritage and history of El Salvador in their branding and packaging. The labels and closure tell a story and brand identity is based on the old currency of El Salvador.

In the early 16th century the Spanish Conquistador Pedro de Alvarado named the newly discovered province of El Salvador (which translates directly to

of one of the oldest and largest sugar producers in the country since 1920. The local sugarcane is run through 100-yearold sugar cane mill and converted to molasses. The molasses are fermented for 36 hours with proprietary yeasts and then distilled in a modern multi-column still, then aged in bourbon white oak barrels.

The result is a rich and flavorful balance of spicy caramel and milk chocolate with notes of roasted almonds.

“The Savior”) after Jesus Christ. In 1892, the government of President Carlos Ezeta decided that the Salvadoran peso be called “Colón” in homage to Christopher Columbus.

The word "Colón" has nuanced meaning in El Salvador. It can refer to Columbus and is the unit of currency. When the founders decided to make a rum brand they noticed that historically rum was often used as currency, and it often tells a rich story about a culture and country. Ron Colón RumRye is a continuation of that story connecting countries, cultures and currency as well. The bottle incorporates the old “Colónes” banknotes and currency in the labels and the unique coin that is placed in the cap of each bottle.

The packaging was developed with an eye towards sustainability and the choice was made to steer clear of fancy molded bottle designs and seek out the most affordable glass solution in the industry. The wine bottle glass used for Ron Colón RumRye, as well as the other spirits in the portfolio, is 100% recyclable and can be recycled endlessly without loss in quality or purity.

EXPECT THE UNEXPECTED

PREISS IMPORTS 760–789–9000

NOW AVAILABLE ON

WWW.PREISSIMPORTS.COM ORDERS@PREISSIMPORTS.COM

WWW.RONCOLONSALVADORENO.COM @RONCOLONSALVADORENO

2021 SFWSC BEST FLAVORED RUM DOUBLE GOLD

As with prior releases, Ron Colón places the focus squarely on what is in the bottle.

LOOKING FORWARD, BRIDGING WORLDS “Our philosophy of bridging worlds encompasses a postmodern approach in the spirit industry. Our goal is to subvert the mainstream conventions of classification and characterization, and to test the audience's suspension of disbelief.

We like to break down the divide between rum and whiskey with the goal of creating something that does not abide by traditional expression. Postmodernism is interested in contradiction, fragmentation, and instability and is often focused on the destruction of hierarchies and boundaries,” says Janssens.

And what does the future hold for the premium rum category? According to Gransden, growth in the premium rum category doesn't look to be slowing down. “It’s driven by consumers who are looking to drink less but better, this has encouraged interest in quality, origin of ingredients and stories behind the rums they enjoy. Bartenders are looking to the dark and aged rum categories for their complexity of flavor. There is a wonderful variety within the rum category even just within the production and process of rums produced around the world.”

“In recent times, we've also seen the return 22 BIN 2021

of classic rum cocktails with Modern Tiki, which gives many opportunities for these well known drinks to be reinvented with premium rums. If we look back at historical cocktails, there are recipes that combine both rum and rye whiskey, this was a source of inspiration for us and an area that we are excited to illuminate with RumRye.”

Modern consumers are sophisticated and discerning, looking for authenticity and tradition—a far cry from the cliché of scallywags and the Pirates of the Caribbean. RumRye’s 50/50 split of both rum and straight rye whiskey, highlights and balances the aromas and characteristics in both, and illuminates the past for the contemporary palate.

Innovation within the rum category, creating new natural flavor experiences for bartenders and consumers is a cornerstone of the brand. “We are working in a way that allows us to experiment; bringing together different styles and characteristics. Our goal is to not just be a rum brand, but to be a spirit brand that pushes the boundaries of rum,” notes Gransden.

Katy Wallace, Brand Director in the USA, cites early enthusiasm for the release.

“After speaking to some of our wholesalers, like Pacific Edge in California, we felt immediate excitement when we showed them the RumRye line extension.

Especially in today’s environment it becomes more import to offer new, exciting and authentic sku’s that instantly capture the hearts and minds of the consumers.”

Ron Colón moves forward along a path of experimentation that drives the modern cocktail movement with their portfolio of artisan quality products imbued with heritage and character. Rum is the chameleon of spirits and master of reinvention, a versatile spirit and important part of any beverage program.

Ron Colón RumRye embraces the essence of both spirits and connects the flavors and traditions for both bartenders and consumers. “With the history of Rye seeped in the early colonial days of American history, we couldn’t be happier to be getting Ron Colon RumRye,” says Henry Preiss of Preiss Imports.

“Our vision is to showcase different flavors, industries and processes; blending two styles together to create new experiences, both in a drink and in life,” says Janssens.

“It’s a postmodern treatment of rum where varieties and origins are merged, categories fade, hybrids appear and our unique brand ethos ‘to bridge worlds’ comes to life.”

AFTER ONLY TWO YEARS, CINCORO IS ALREADY A CHAMPION TEQUILA PLAYER

By Amanda Schuster

As one of the fastest growing spirits categories, tequila has become a lot like the NBA basketball playoffs: it’s highly competitive and down to the teams that have what it takes to survive.

In July 2016, a group of friends who also happen to be professional basketball rivals—Jeanie Buss of the Lakers, Wes Edens of the Bucks, Emilia Fazzalari and Wyc Grousbeck of the Celtics and Michael Jordan of the Hornets—met for dinner. After discovering a mutual love of tequila, they set out to found their own brand. Mind, it was no rash decision over a few too many. In 2019, Cincoro 100% Weber Blue Tequila was born.

Cincoro, which was such a… slam dunk… that it quickly sold out, even in non-traditional tequila markets. “We believe our early success is built on several factors,” says Cincoro Head of Marketing Nick Robinson. “First and foremost, our amazing liquids. The five founders set out in the beginning to create a delicious, unique tequila, and after several years we introduced our four award-winning tequilas with taste profiles that the ownership group personally loves… We are finding that the smooth complexity of Cincoro attracts people from across the spirits spectrum—traditional tequila lovers, of course, but also those who drink clear 24 BIN 2021

spirits, bourbon, whiskey and fine cognac.

This is our key point of differentiation— people try us, and they stay with us.”

Robinson also attributes some of that success to the beautiful packaging in a 5-sided sculpted glass bottle, the shape of an agave leaf, as well as a team committed to brand awareness and fulfilling supply demands to the best of their abilities. “To meet the challenge and opportunity before us, we have assembled a very strong team internally and have aligned ourselves with tremendous distributor partners and key strategic retailers.”

After growing the business during lockdown, as the country begins to open up again, Robinson sees many opportunities in the on-premise. “We have sold over a million bottles of Cincoro already in the US, primarily off-premise and through ecommerce, and those Cincoro consumers will be looking for us and choosing us as they return to their favorite restaurants, bars and clubs.” He says they are already seeing sales numbers normally associated with more established, super-premium brands.

Of course, it helps to have famous brand owners, but Robinson insists the delicious product speaks for itself. “Our ownership group is really known to their friends as

a group of team players, passionate about doing their best, at a championship level.

We created the best tequilas we could, in partnership with our esteemed multigeneration family of tequila distillers. The tequilas stand on their own and have won multiple gold medals in blind tastings at the best competitions.” Like its NBA owners, the brand–which has an unaged Blanco, Reposado (8 to 10 months), Añejo (24 to 28 months) and Extra Añejo (40 - 44 months) has already won 16 medals, including Double Gold at the 2021 San Francisco World Spirits Competition.

Robinson says to expect many promotional activations in the coming months.

These include in-store tastings, now that it’s safe again, digital marketing initiatives and future creative campaigns. As they prepare for what’s to come, Robinson says the team is grateful for all the continued support so early on. “We know you are telling your friends and we appreciate that. We also want to thank our distributors and our on- and off-premise partners, who have believed in us.”

It wasn’t enough to play the game– we’re redefining it.

@CINCORO

CINCORO.COM

Sip, Savor and Share Cincoro Tequila Responsibly. Cincoro Tequila ©2021, 40% Alc./Vol. Imported by Cinco Spirits Group LLC, Miami, FL

2021 BIN 25

DEEP EDDY LEMON IS NOW THE NUMBER ONE BESTSELLING CITRUS VODKA

By Amanda Schuster

With its fresh lemon taste reminiscent of tart lemonade, Deep Eddy Lemon lends itself to a variety of serves. Simply serve it on the rocks or with a splash soda or tonic. Or try it in these recipes:

LEMON SHOT RITUAL Rim a shot glass with fresh lemon and dip in a plate of sugar. Add 1.5 oz pre-chilled Deep Eddy Lemon.

The reason citrus vodka as a category

calories per serving, 4 grams of carbs, 3 sugars

sometimes gets a bad rap is because it rarely

and is naturally gluten free.

tastes like actual citrus. However, things are done differently at Deep Eddy Vodka, where

Not only is Deep Eddy Lemon the best-

real lemon juice goes into every bottle. It

selling citrus vodka, expert judging panels

just tastes better, and that’s why Deep Eddy

have been delighted by it as well. The

Lemon is now the number one best-selling

product most recently won Gold at the San

citrus flavored vodka.

Francisco Worlds Spirits Competition. It has also won Double Gold in the 2020 Sip

A flavored vodka can only go so far without

Awards as well as Sip’s 2020 Consumer’s

a solid foundation. Deep Eddy Lemon starts

Choice Award. It has also won Gold at the

with Deep Eddy Original vodka, which

2020 John Barleycorn Awards.

is made in small batches distilled 10 times from high quality corn in a state-of-the-art

According to the Distilled Spirits Council

column still. For the smoothest possible

of the US (DISCUS), flavored vodkas such

finish, the distillate is then filtered four times

as Deep Eddy Lemon account for 21% of all

over charcoal, and then brought to proof

vodkas sold, with vodka itself accounting for

with Texas spring water.

31% of all spirits sales. Founded in Austin, Texas, Deep Eddy is now in its 11th year as a

Where the lemon flavor comes in is no trick

brand, and is consistently one of the biggest

of science, as it sometimes is with other

disruptors in the vodka segment, with four of

citrus vodkas. Real lemon juice is blended

the other number one-selling flavors on the

with the Deep Eddy Original vodka, along

market—Ruby Red, Cranberry, Sweet Tea

with just a touch of real cane sugar. The

and Peach. The whole franchise is now over

result is a silky, highly sippable spirit that’s

a 1.5 million case brand.

“like a ray of Texas sunshine.” It has only 70 26 BIN 2021

DEEP EDDY SHANDY 1 oz Deep Eddy Lemon Wheat Beer Lemon Wedge Add Deep Eddy Lemon to pint glass.

Top with favorite wheat beer. Squeeze lemon into glass and serve.

DEEP EDDY 75 1 oz Deep Eddy Lemon .25 oz fresh lemon juice .25 oz simple syrup Champagne or other sparkling wine to top Lemon Peel Combine all ingredients except Champagne to a shaker and shake with ice until cold. Strain into a Champagne flute glass. Top with bubbly. Garnish with lemon peel.

DISTILLING SPIRITS IS A WOMAN’S JOB Like most industries, the spirits industry has historically been a male dominated industry. Men are the heads of companies and the master distillers. Fewer than 1% of distilleries are owned by women. But women have long been involved in the industry. The invention of the first alembic still is credited to Mary the Jewess who lived around 200 CE and Catherine Spears Frye Carpenter is credited with creating the first recipe for sour mash for whiskey in 1818. Throughout history, women anonymously were distillers and bootleggers, but they never were recognized.

Today women continue to increase in presence in the spirits industry as distillers and heads of companies. Distilling spirits is a woman’s job. Meet 10 women from around the world who are proving that.

28 28 BINBIN 2021 2021

0 1 FOUNDER AND MASTER DISTILLER VINOS Y LICORES AZTECA, JALISCO, MEXICO

Many tequila brands are passed from generation to generation, but Vinos y Licores Azteca was founded in 1999 by Melly Barajas. Melly created the brand to fulfill her father’s wish. After seeing tequila’s Denomination of Origin of Mexico acknowledged in a European magazine, he told his daughter he would like to have a Tequila with his name on it. In an industry in which approximately 8% of tequila producers are women, Melly created Vinos Y Licores Azeteca, a distillery business made up almost entirely of women.

At Vinos y Licores Azteca, Melly focuses on making excellent traditional tequila using 100% blue agave. Tequila is a

symbol of Mexico. It is an elixir. The priests drank it to talk to the Gods. Melly added, “with our tequila, we can share a piece of Mexico with the world.”

There are few women in distilling. What types of challenges have you faced?

I started with the great motivation to fulfill a wish for my father, but before being able to fulfill it, he died. However, I was already on my way and I had already faced many challenges and many obstacles. There were the large number of rules and regulations that abide in this industry and in addition to being an edible product, we also have a designation of origin, which is another series of rules to comply with. Another obstacle was that, at that time, Tequila was an industry made up of businessmen of ancestry who were continuing a tradition handed to them from their grandparents. I was simply starting from scratch. Nobody believed in me, and only a few people took me seriously. As a woman, I believe you simply must work double and do things better than anyone else to get them to

0 2

Based in Portland, Oregon, Freeland Spirits was founded by Jill Kuehler in 2017. Drinking whiskey with a friend one night, they discussed how Kentucky Bourbon did not have a story; they did not know who brewed the grain or anything else. From there, a dream, and a story, was born to start a distillery featuring the best of Oregon agriculture.

There are few women in distilling. What types of challenges have you faced?

We are at a great place today. We have proven ourselves. The biggest challenges

look at you or respect you. It is a challenge for any woman who wants to stand out. I do not look at this as a negative, on the contrary, it makes you try harder and do things better.

What do you see as the future for women in distilling?

I believe that the future of women is today.

We are living in a time of empowerment of women. It is time for women who want to stand out in something to do so. It is a great opportunity in all areas and the tequila industry is no exception. I believe that the myth that this industry is only for men has ended.

FOUNDER & DISTILLER FREELAND SPIRITS, PORTLAND, OREGON

were before opening the door. First the idea was in my head, and I had no one to share it with and then when I did, people were skeptical. For a capital-intensive business, finding capital was brutally painful, as I think it is for anybody regardless of your gender. But when you look at 5% of business loans going to women, and less than 2% venture capital going to women, the fact is that people give money to people who look like themselves. Until there are more people on the other side who are women or people of color, it is just going to be an uphill battle for a long time.

On the distribution side, I have been brushed aside or given different contracts than those given to the male client. It

is amazing the things they think they can convince me of. But I feed off the challenge and it fuels me to just prove why it is so important that we exist.

What do you see as the future for women in distilling?

The future is great. Look at our current all-female production team. Molly Troupe, aka Mythical Molly, is one of youngest master female distillers; brewer and distiller Lee Hedgmon is black; and Kira Duncan is trans. No other team looks like ours, but I want that to be the face of a lot of distilleries. We also have an intern program focused on women and people of color. Diversity benefits all industries and I want to see women in all aspects of the business.

0 3 MASTER BLENDER UNCLE NEAREST PREMIUM WHISKEY SHELBYVILLE, TENNESSEE

Nathan Green, “Uncle Nearest”, was a former slave who became Tennessee’s premier master distiller. Uncle Nearest taught Jack Daniel how to make whiskey and is credited as Daniel’s first master distiller, mentor, and teacher. Uncle Nearest Premium Whiskey debuted in July 2017 to honor the world’s first known African American master distiller and was named Wine Enthusiast’s 2020 Spirit Brand of the Year. Uncle Nearest Premium Whiskey CEO and founder Fawn Weaver was the first African American woman to lead a major spirits brand and she oversees an all-female leadership team.

Victoria Eady Butler, Green’s great-great-

granddaughter, is the brand’s master blender and the first female African American master blender in history.

She is also the first Black woman to win Whisky Magazine’s Icons of Whisky for Master Blender of the Year.

As one of Green’s descendants, Victoria wanted to play an active role in continuing her great-great-grandfather’s legacy.

Victoria expressed, “the opportunity to build on to something larger than myself is what drew me in, and it is what continues to drive my interest. Having the opportunity to continue a legacy that laid dormant for more 160 years while also building on to what Nearest Green started is the most beautiful responsibility that I never expected to have.”

There are few women in distilling. What types of challenges have you faced?

Thanks to the groundwork laid by our CEO and Founder, Fawn Weaver, I have not faced any challenges based on my gender. I am now in a position to be an

0 4 THE SEXTON SINGLE MALT, IRELAND

30 BIN 2021

What do you see as the future for women in distilling?

I see the future of women in distilling making a major shift, as in I see more women holding executive level positions.

It is already happening.

encouragement and guidance I have received from master distiller Colum Egan.

The Irish Whiskey Industry is a family and as such offers support and inspiration to all who want to learn more about our craft and one day create a whiskey that showcases the best of the category.

MASTER BLENDER

From a young age, Alex Thomas was fascinated with the “magical liquid” of whiskey and only dreamed that one day she would be involved in its production.

She took a job at the distillery 17 years ago and honed her craft under the guidance of Colum Egan, one of the Ireland’s most revered distillers. In 2012, Alex received her distilling diploma and became the master blender of The Sexton Single Malt.

“To watch the transformation of something raw into something so delicate and rich is truly amazing,” Alex expressed. “There are so many elements that draw me to this industry, from the barley through to picking the stunning casks for maturation, but the fact that people are falling back in love with Irish whiskey is what really excites me.” She added, “getting to create

example for all women interested in the spirits industry, especially women of color.

something that can be enjoyed worldwide by people is my legacy and part of my life story which will still being enjoyed long after I have gone!”

There are few women in distilling. What types of challenges have you faced?

I have been extremely fortunate when it comes to my experience as I have been constantly surrounded by support since the beginning from both my husband who works in a similar field, to the

What do you see as the future for women in distilling?

Awareness and appreciation for females in the industry has increased over the last several years and recently, more females are being recognized. For example, my colleague Helen Mulholland who is the master blender of Bushmills Irish Whiskey and the first female master blender in the history of Irish whiskey has recently received the prestigious “Chairman’s Award” from the Irish Whiskey Association. Nothing is more empowering than doing what you love and having the freedom to share that experience and knowledge, so that is what I as one of the few female master blenders tries to do, to increase awareness and normalize the female presence in this industry.

From the gals who grow the grain to the women who run the still, Freeland Spirits makes superior bourbons and gins, accented with flavors of the Pacific Northwest. Based in Portland, Oregon, Freeland is women-owned and operated and celebrates diversity in every drink, supporting people and causes that break through glass ceilinags with unabashed ambition. @freelandspirits

freelandspirits.com

I N C A L I F O R N I A , F R E E L A N D S P I R I TS I S D I ST R I B U T E D BY R N D C / YO U N G ’S M A R K E T C O M PA N Y. P L E AS E D R I N K R E S P O N S I B LY.

0 5 "MASTER TASTER" QUALITY CONTROL SUPERVISOR, RESEARCH & DEVELOPMENT HERRADURA TEQUILA, JALISCO, MEXICO

Following the footsteps of Maria Teresa Lara, the first female Master Distiller at Casa Herradura, Karinna Enriquez Hurtado took over, making her the second female to serve as a master lead in the production department at the historic Casa Herradura.

Karinna finds the entire tequila production process and the wide possibility to innovate and generate new products exciting. “Each of the stages involved in producing tequila, from knowing the field, its raw material, cooking, extraction, fermentation, distillation, maturation, conditioning and packaging, standards and regulations,” she explained, “are very exciting, capable of awakening the interest of consumers.” The power to

0 6 FOUNDER AND DISTILLER SIPSONG SPIRITS, SONOMA CALIFORNIA

Flavors have been a passion of Tara Jasper for most of her life. She had been following her palate looking for her “calling”.

Inspired by her husband’s passion for his work, she decided to follow her passion and enrolled in Culinary School after graduating from Cal Poly SLO. Interested in the connection between flavors,

innovate and express new ideas is what motivates Karinna and she recently launched "Tequila Herradura Legend", made from 100% blue agave, naturally fermented, distilled and then aged for 14 months in new, highly charred American white oak barrels.

There are few women in distilling. What types of challenges have you faced?

Throughout my professional career, I have met people who inspire and have helped me grow, but I have also met people who block the roads. It is thanks to those who have challenged me the most that I am what I am now. I have had to try harder, and they have also helped me grow. Another challenge has been feeling guilty as a working-mom. However, I have understood that I am a professional and it fills me with great satisfaction on a personal level. I am proud to be a part of a company that promotes and encourages women, and I am currently a part of a large Employee Resource Group program called GROW "Women developing extraordinary Women", our goal is to promote other women. Until this day, being a woman has

herbs, spices, and health, Tara explored nutrition, tea infusion, coffee extraction, and shrub making before she finally tried distilling for the first time, making a blackberry Eau Du Vie. Sipsong Spirits focuses on gin production. “I love to focus on gin-education,” Tara expressed. “I love to show people the range and diversity of gins. I just finished making a seasonal Spring gin that completely sold out the first day it was released.” Tara is working on more seasonal and “taste of place” gins. But in order to create new flavors, she spends time researching and “it might be years before I am fully inspired to release a batch.”

There are few women in distilling. What types of challenges have you faced?

For women and people of color, access to funding has historically been the primary barrier to starting a business. A spirit business can be especially capital intensive to start especially if you want to develop your own location. I wanted to be the head distiller for Sipsong; that

not closed any doors for me.

What do you see as the future for women in distilling?

I envision an infinity of opportunities for women in the world of spirits as it is an industry that is growing a lot. The important thing is that women continue to prepare, that they step out of their comfort zone, express their ideas, and put them into action. Women are empowering themselves in activities that were associated only with men in the past. They are a decision maker and have demonstrated the ability to lead in the industry. We are still mothers and wives, but we can also be professionals, athletes, politicians, businesswomen, and many other things to continue growing.

is why I wanted to start this business. I did a lot of research before starting out and found a way to start distilling without having to build out my own facility. I share one with another distiller. I am very fortunate to have found this opportunity.

It took me two years to go from wanting to distill professionally to having the license to do so.

What do you see as the future for women in distilling?

What is missing in many professions is the woman's perspective. Our minds and our palates are different. Our perspective in the spirits industry on the head distiller side is just beginning to unfold. I know this is going to be a beautiful thing to behold.

I love doing blind tastings. I tasted eight different absinthes the other day. I did this tasting with darkened tasting glasses so that I could not see the color of the liquid. Low and behold, without knowing it I chose the one made by a woman as my favorite. Then I did it again to be sure. It was Absinthia Absinthe. Delicious!

in Chemistry, she stumbled across a job at the University of Edinburgh careers service for a Research Scientist at the Scotch Whisky Research Institute (SWRI). At this job, she combined analytics with her developing passion for Single Malt whisky with a focus on oak maturation and flavor development. Rachel then shifted her focus to production and worked her way to Master Blender.

0 7 MASTER BLENDER GLENDRONACH DISTILLERY BENRIACH AND GLENGLASS DISTILLERIES SCOTLAND

Rachel Barrie became the Master Blender for The GlenDronach, Benriach, and Glenglassaugh in 2017 after a 26-year career in spirits. Growing up around distilleries, Rachel developed a passion for whiskey and following an Honors degree

0 8 FOUNDER, MASTER DISTILLER & BLENDER MACCHU PISCO, PERU

Macchu Pisco was founded in 2006 by sisters Melanie and Lizzie Asher. Macchu Pisco honors the tradition of their grandmother Amelia Rodriguez who was born almost 100 years ago and who grew up helping her mother sell pisco at the local bodega in Lima, Peru. Distilling requires that Melanie connects keenly to her intuition and engages all her senses to make the correct choices. “We always have the answers inside of us, just sometimes we let self-doubt and fear get in the way. Being present is super key as a businesswoman and distiller so I returned to meditation to be more conscientious in my production,” she shared. Melanie is 34 BIN 2021

“With whisky, I enjoy the fact that each day is a school day and there is still so much to learn,” Rachel shared. “It is a colorful industry that is never constant, and there is such huge variety in my job. From creating the exceptionally rich GlenDronach with the finest sherry casks from Andalucía to experimenting with layering flavor at Benriach, and literally tasting the coastal air that shapes Glenglassaugh, each distillery is unique and special in its own way. As a child I also learned to surf at Sandend Bay which Glenglassasugh overlooks and used to go gliding in the Speyside skies over Benriach Distillery too. The GlenDronach was always my Dad’s Single Malt of choice, and we love

to share a dram together, so I also feel that I have unique connections to each of the distilleries that I am now Master Blender for, which is a lovely feeling.”

There are few women in distilling. What types of challenges have you faced?

Nowadays, there are more and more women working in the industry, from production, to marketing, to analysis and all the roles in between. Like many industries, roles within the sector were traditionally viewed through a stereotyped lens which perhaps put some women off exploring a career within whisky. Now, I think it is clear to see that these stereotypes are being challenged and that the industry, and the people enjoying whisky, are becoming much more diverse, progressive, and welcoming.

What do you see as the future for women in distilling?

It is a fantastic time to be a woman working in whisky. More and more roles are becoming available, so I hope that attracts more women to explore a career in the industry. It is constantly evolving, and it is a very exciting time to be in it.

at every cut of head and tail, monitoring the oven temperatures, and uses a specific proprietary fractioning system to identify the differences in the heads, body, and tails. Melanie added, “the thing I enjoy most about being a distiller is distilling. If you are not having fun with it or doing it yourself, you'd better find another profession.”

There are few women in distilling. What types of challenges have you faced?

One of the first challenges that I encountered as an intrepid distiller and brand owner was securing the best topquality grapes. For me that meant grapes that have not been spayed. You cannot make a pure product with low grade material doused in pesticides, herbicides, or fungicides. I was first told it would be impossible to find because everyone sprayed. I would find empty containers and dead birds along farms. I even travelled to a province in the mountains eight hours away looking for the all-

mighty natural grape. When I finally did find purity estates of small growers that kept to age-old healthy farming practices, we paid a quality price related to their work. I was labeled the "gringa" that came to ruin the market. My reply, ‘Macchu Pisco pays fair prices base on fair trade not market conditions.’

What do you see as the future for women in distilling?

The future is bright for women in the distilling trade or any other. As humans we all face challenges. I see it as a way of testing our resolve.

Tequila Herradura.

A Legend is Born.

Ag e d i n n ew l y c ra f t e d , v i r g i n o a k b a r r e l s s c o r c h e d by fl a m e s .

E a c h o n e g r o ove d , ex p o s i n g t h e fi n e s t t e q u i l a t o m o r e wo o d a s i t m a t u r e s .

A n ew p r o c e s s t h a t c r e a t e s fl a vo r s u n r i va l e d a n d a t e q u i l a u n f o r g e t t a b l e .

H e r ra d u ra.c o m

PLEASE ENJOY RESPONSIBLY. Responsibility.org Alc. 40% by Vol. (80 proof) Tequila imported by Brown-Forman Beverages. Louisville, KY. HERRADURA is a registered trademark. ©2021 Brown-Forman. All rights reserved.

0 9 CO-OWNER & HEAD DISTILLER SPIRIT WORKS DISTILLERY, SONOMA COUNTY, CALIFORNIA

Founded in 2012 in the heart of Sonoma County by husband-and-wife team Timo and Ashby Marshall, Spirit Works Distillery was named Distillery of the Year by the American Distilling Institute in 2020. Spirits Works Distillery specializes in grain-to-glass distillation. They start with whole grain and house-ferment and distill all the spirits on-site. To achieve their initial vision of bringing traditional Sloe Gin to the U.S. market, they needed to create a beautiful base of vodka in order to perfect their signature gin, which would then be used to make their traditional Sloe Gin. Today Spirt

1 0 MASTER BLENDER APPLETON ESTATES RUM, JAMAICA

Master Blender Joy Spencer first fell in love with chemistry at age 13 and dreamed of becoming a scientist. In 1972, she received her Bachelor of Science Degree in Chemistry with First Class Honors from the University of the West Indies and spent a few years teaching chemistry.

Joy then moved to England where she received a Master of Science degree in

Works Distillery produces a range of products, from Vodka, Gin, Sloe Gin, and Barrel Gin to Straight Wheat Whiskey, Straight Rye Whiskey, Four Grain Straight Bourbon, and Barrel Reserve Sloe Gin. They source organic hard red winter wheat from the Sacramento valley for the vodka, gins, and wheat whiskey.

They use locally grown organic corn and rye for the Bourbon and Rye Whiskey.

“Offering a range of spirits allows us to showcase the grains in multiple ways,” Ashby explained. “It is truly the best way of showcasing the versatility of how grains can be presented with the differences in the spirits entirely coming from the yeast used, the distillation techniques, and whether it was aged in oak or not.”

There are few women in distilling. What types of challenges have you faced?

I am so proud to be just one of the many incredible women in this industry and have prioritized passing my knowledge on to the next generation, male or female, as much as I can. My experience within the distilling community itself has been very

Analytical Chemistry at the University of Loughborough, graduating with the highest score ever achieved by a student at Loughborough. Joy returned to Jamaica and continued teaching before joining Appleton Estate as a Chief Chemist in 1981. Working closely with Master Blender Owen Tulloch, her passion for the art of creating rum developed. Honing her sensory skills to develop an unrivalled mastery of flavors and aromas led to Joy’s appointment in 1997 as the world’s first female master blender. “Creating rum provides me with the perfect balance of art and science. In rum-making, they are so intricately intertwined that it is difficult to pinpoint where the science stops, and art begins,” Joy explained. “Making several Rum marques with many different sensory profiles and flavors, I find Rum to be the most intriguing and complex spirit.

Rum has become a part of my DNA.” There are few women in distilling. What types of challenges have you faced?

As a female in the rum industry, I have had many challenges. I had to

accepting. Where I initially found a few issues came with the extended support industries like the steam, gas, and electric contractors working in our space. Initially, they literally would ask where my boss was or if I needed to get someone else to help make whatever decision needed to be made.

What do you see as the future for women in distilling?

I see so much room to grow in both the creativity of spirits and the diversity of genders in the distilling community. I will add that that in the decade I have been in this industry more and more aspects of the industry from sales, finance, marketing, and of course production, are being led or influenced by exceptional women and it has been just awesome to watch. work harder to gain recognition and experienced chauvinism in certain areas.

For some time, I was carrying the weight for other females, so I had to make sure I was successful. Many people assumed that I was a family member or married to the owner to have achieved this position.

Ultimately, you must focus on the positive and not allow the negative to get you down. I rise above it; I know my craft and I am passionate about what I am doing.

What do you see as the future for women in distilling?

I think my biggest accomplishment in the rum Industry was my being the first woman appointed Master Blender. The industry is male dominated, and I was able to open the doors for other females.

I think we could be louder about how the doors are open for women in this field. I think that many women do not imagine that they can be in this field. The industry should promote that there are no gender barriers in the world of blending and universities could do more to encourage more women into the field.

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THE NEW

APOTHECARY Contemporary gins and new spirits categories drive innovative explosion in botanical offerings.

BY JACK ROBERTIELLO

38 BIN 2021

I

PHOTOGRAPH COURTESY OF CALLISTO / EMPIRICAL BY DASHTI JAHFAR / COURTESY OF KETEL ONE / COURTESY OF HENDRICK'S / COURTESY OF SQUARE ONE

N THE BEGINNING, THERE WAS GIN. More than one type, of course—genever, Old Tom, sloe gin, and more—yet ultimately the dominant style became London Dry, a bracing botanical spirit, tangy, and juniper-led.

But at the turn of the last century, as spirit entrepreneurs crowded the market with new ideas, the range of botanicals exploded, and gin became a more wildly diverse category, particularly with the creation of the low- or no-juniper, citrusy New Western Dry style. Gin distillers further made their marks by introducing a cornucopia of ingredients— chamomile, lavender, tea, mint, ginger, and far beyond.

Inevitably, other white spirit producers have turned to the enormous range of aromatic and flavorful botanicals—fruits, nuts, seeds, flowers, roots, barks, herbs, and spices—to create new cross-category spirits.

A New Generation of Flavor Is Born Consider Trakal, a brandy (made from Chilean apple, crab apple, and pear) that is spiked with indegenous Chilean ingredients—maqui, murta and elderberries, laurel, mint, and other plants. It’s said by the makers to smell like the Patagonian forest, or if “brandy and gin had a baby of Patagonian descent,” says co-founder Matthew O’Brien.

Digging into the apothecary to flavor spirits is as old as distillation.

The monastics who created Chartreuse and Benedictine were merely the most successful in the creation of the appetizing and aromatic strong spirits.

Products like Trakal are benefiting from the work of more recent pioneers including Square One Organic, which arguably launched the first contemporary spirit allowed to be labeled “botanical” in 2006.

OPPOSITE CLOCKWISE: California's Callisto Botanical Rum // "The Plum, I Suppose" from Copenhagen's Empirical // Hendrick's ornage-blossom Midsummer Solstice // Ketel One Botanical's grapefruit ginger spritz

Large players in the gin and vodka worlds are taking note: Ketel One has seen tremendous success with its new Botanical line (Peach & Orange Blossom, Cucumber & Mint, Grapefruit & Rose), Grey Goose just offered extensions called Essences (Strawberry & Lemongrass, White Peach & Rosemary, Watermelon & Basil).

Recently, gin line extensions from major brands have become quite common (see sidebar) as gin makers increasingly produce limited-time variants with alternate botanical mixes.

“The opportunity for expressions of any kind are only limited by the imagination of the distiller and the consumer palate,” says Hendrick’s Gin national ambassador Vance Henderson. “I believe what is so magical about gin is the different flavor profiles that come from the combination of botanicals, ingredients, and processes.”

The Hendrick’s line now includes Lunar (he describes it as having “warming spices, rich night-blooming flora and delicate citrus"); the orange blossomy Midsummer Solstice and the quinine, wormwood and blue lotus blossom-enhanced Orbium “I think that given the growth in mindfulness you will see an outsize influence of herbs and spices on new products in total spirits,” says Olivia Kupfer, brand director, Ketel One Vodka. “I think consumers who pre-pandemic were increasingly open to

new products and experiences will have a lot of anticipatory demand for new consumption experiences.”

That openness bodes well for botanical spirits. “Ten years ago if we wanted to launch Trakal, having a conversation about a botanical spirit would be a lot more difficult,” says distiller Sebastien Gomez. “Now cocktail nerds are playing with all kinds of botanicals.”

As non-alcohol “spirits” have gained traction, those producers are especially interested in the flavor promise of botanicals.

“When we started talking about what we wanted to do with Wilderton, part of what got our distiller so excited was being informed by botanicals that had been used traditionally in distilled spirits,” says founder Brad Whiting.

“We had to do so much explaining in the beginning because the retailers didn’t really know what to do with it.”

– Allison Evanow, Square One Organic

Made by brewing botanicals and distilling the result at low pressure and temperature, Wilderton launched with two expressions: floral and bitter-citrus Lustre and the woodsy Earthen (cardamom, frankincense, and smoked tea).

“We knew that we wanted to target these general ideas—one product that was bright, light, summery, and refreshing and one that was more contemplative and introspective.”

Other non-alcohol producers are relying on a botanical promise: Gnista includes wormwood, herbs, and citrus in Floral Wormwood, and lovage, oak, almonds, malt, rosemary, cinnamon, rhubarb, and sea salt in the Barrelled Oak version. Various Seedlip offerings employ spearmint, rosemary, thyme, hops, allspice, oak and cascarilla barks. And well-known brand name gins are getting into the non-alcohol world, like Damrak's Virgin.

The Challenge of Defying Category Classification In fact, even the term “botanical spirit” was misunderstood until recently. Allison Evanow of Square One struggled to obtain TTB approval for Square One Botanical, made with pear, rose, lavender, chamomile, lemon verbena, coriander, and citrus peels. “We had to do so much

ABOVE: Non-alcohol Wilderton's floral Lustre and woodsy Earthen // Wilderton Founders Seth O'Malley and Brad Whiting // Ketel One Botanical's Cucumber & Mint // Empirical's Ayuuk uses smoked Oaxacan pasilla chilis // Empirical's Lars Williams

40 BIN 2021

explaining in the beginning because the retailers didn’t really know what to do with it. People were asking, ‘Why did you leave out the juniper?’ I said because a lot of people don’t like gin and we’re trying to make it a gateway to gin.”

The potential range of flavors puts botanical spirits far outside any existing category, which means a well-honed explanation of what’s in the bottle is required, particularly for producers like Copenhagen-based Empirical.

“Describing our spirits is still our biggest challenge,” says cofounder Lars Williams. “The main idea we try to convey is that flavor is our guiding principle and what we create is a fusion of actual ingredients, hard work, fermentation, techniques, and traditions from around the world. In the end, the best way for people to understand our spirits is to try them and connect them to their own memories and past experiences.”

The “smells like a forest” concept seems to be a major attraction for botani-

cally-inclined producers. Callisto Botanical Rum was partially inspired by a trip to Yosemite National Forest, says founder Giles Templeman. Finding little interest in rum when he moved to California, the Bermudan-born Templeman decided to create a new style—dry and flavored with California ingredients.

“The main idea we try to convey is that flavor is our guiding principle and what we create is a fusion of actual ingredients, hard work, fermentation, techniques, and traditions from around the world.”

– Lars Williams, Empirical

PHOTOGRAPH COURTESY OF WILDERTON / COURTESY OF KETEL ONE / EMPIRICAL BY DASHTI JAHFAR

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At first reluctant to reveal his botanicals, he soon realized the trade had a different idea. “Everybody that we started speaking to was very keen on hearing about these ingredients so I got a sense that maybe people felt that we weren’t being transparent.” Callisto’s core ingredients—lavender, rosemary, burdock root, and cherry—are infused into aged and filtered rum from Trinidad and Nicaragua.

Empirical is also exploring untraditional base spirits for its botanical offerings, which makes them challenging to explain and understand.

Among Empirical’s current offerings: Ayuuk, made with pasilla mixe, a dry smoked chili from the Sierra Norte Mountains in Oaxaca; and “The Plum, I Suppose.” made with plum kernels and marigold petals, which Williams describes as tasting like spicy and juicy marzipan.

“When we first started we were just trying to make delicious things; it was only later that we found out we didn’t fit into existing categories,” says Williams. “We’re not making gin, vodka or whisky. Instead we came up with our very own, flavor-first approach. We’re a flavor company which means the only common denominator is the exploration of flavor, and that it must be delicious.”

While more experienced customers may have settled into exploring wellestablished categories, these botanical producers are counting on the same sort of flavor curiosity among consumers that has birthed the cocktail revolution, juicy IPAs, hard kombucha and other recent innovations.

“If you think about the history of alcohol, it was very apothecary, it was a medicine and closer to nature,” says Gomez.

“We’re rediscovering nature’s apothecary.

People are aging gins, trying botanicals, and I think that’s great. The consumer is so much more informed and we believe this is the next direction for spirits.” ■

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Classic Juniper Gin, Reinvented

F

rom pink gins to new gins to old-fashioned gins, the industry is seeing a great explosion in style diversity—particularly at the high-end—for the world’s bestknown botanical spirit.

Pink gins, now said to represent as much as 20 percent of UK sales, have boomed with brands like Boodles (strawberry rhubarb) and Beefeater (strawberry), while smaller producers are turning out pink peppercorn, grapefruit, blood orange, hibiscus, rose, and elderberry versions.

Brockmans employs blackberries and blueberries, and Bombay Sapphire just introduced Bombay Bramble, a bright reddish gin with the essence of blackberries and raspberries.

New French gins include the Provençal XII, made with thyme, rosemary, basil, eucalyptus, sweet almond, mint, and juniper. Citadelle has just launched an extension, Jardin d’Ete, which adds melon, whole lemon, yuzu zest, and more orange peel to the 19 botanicals used to make Citadelle Original. Brazilian gin McQueen and the Violet Fog includes guava and açai from its home country in addition to 19 more botanicals.

Numerous producers have followed in the footsteps of Hendrick's, including flowers, fruits, and vegetables for added distinction. For one, Nolet’s Silver brings in rose, peach, and raspberry.

Damrak Gin lists eight (Curaçao orange, Valencia orange, juniper, lemon, lavender, coriander, ginger, and cinnamon) of their 17 botanicals in both

the original and the brand’s newer alcohol-free expression.

There are plenty of 21st Century gins that haven’t abandoned the tried and true London dry formula, like Brooklyn Gin, which leans on fresh citrus and juniper, and newer brands Highclere Castle Gin which leads with juniper, but weaves in a distinct mix of other flavors, including lavender, coriander, lime flower, licorice root, cassia bark, and oats, among others.

Among the early proponents of locavore gin was California craft pioneer St. George, which produces three types—cilantro-flecked Botanivore; Douglas fir-, laureland sage-infused Terroir, and junipery classic Dry Rye. Another emerging distiller and local ingredient proponent, Nevada’s Bently Heritage, distills three types of gin under the Juniper Grove label: the arboreal Alpine, citrusy American Dry, and juicy Atrium.

Some have even taken ginmaking vintage: in Kentucky, Castle & Key’s recently released Rise 2021 Seasonal Spring Gin is made with galangal root, lavender, elderberry, Earl Grey tea and wintergreen.

2021 BIN 43

EVAN WILLIAMS BLACK LABEL BOURBON CHANGES PACKAGING DESIGN, RESTORES ORIGINAL PROOF

By Amanda Schuster

The saying goes “don’t fix what ain’t

from only 300 barrels or less. The words

censed commercial distiller in the state of

broke”, but in some instances, a few

‘expertly crafted’ also appear in gold foil,

Kentucky, and the person credited for lay-

tweaks in the right direction can make all

further emphasizing the consistency of

ing down the groundwork for the modern

the difference. Even the second best-sell-

quality Evan Williams is known for.

bourbon industry. Now the award-win-

ing bourbon in the world could use some

Lastly, the crown of the bottle has been

ning Evan Williams Bourbon Experience

upgrades to make it even better. In May,

upgraded with a capsule that echoes the

hosts hundreds of thousands of visitors in

Heaven Hill announced a major rede-

Evan Williams signature from the front as

Downtown Louisville each year to dis-

sign of Evan Williams 1783 Small Batch

a background feature.

cover the same production process Evan

Bourbon, with changes that are sure to be

Williams began in 1783.

beneficial to both bartenders and average consumers alike.

“Evan Williams 1783 Small Batch pays homage to some of the earliest years of

The first big overhaul is in the proof.

licensed distilling in Kentucky, and an

The bottle is now back to its original 90

important year for Bourbon and the Com-

proof, making it the second highest proof

monwealth’s signature industry,” said

in the Evan Williams family of whiskeys

Julie Cole, Evan Williams Senior Brand

(the first is the Bottled-In-Bond at 100

Manager. “With a return to the original

proof). This change is sure to please the

90 proof, the award-winning mashbill of

bartending community who prefer stron-

Evan Williams 1783 is full-flavored and

ger whiskeys to stand out in cocktails. But

works both as a cocktail base and stand-

this change will also be beneficial to whis-

alone sipper. We are excited to bring more

key aficionados who have a preference for

focus to what is known as the ‘best kept

higher proof, fuller flavored whiskeys they

secret’ in the Evan Williams Bourbon

can either choose to dilute with ice or wa-

family.”

ter, or sip neat.

Rest assured, the DNA of the liquid that brought this bourbon to prominence re-

Changes have also been made to the

mains intact. The whiskey is made from

outside. The full-bodied bourbon now

Heaven Hill Distillery’s traditional Bour-

comes in a new proprietary glass bottle

bon mash bill of 78% corn, 12% malted

with the Evan Williams signature embla-

barley, and 10% rye. Evan Williams 1783

zoned across the top. The year ‘1783’ is

also retains its extra-aged status, with a

prominently displayed in a gold foil ac-

marriage of barrels aged no less than six

cent across the top label. In addition, the

to eight years, providing a smooth, rich,

phrase ‘small batch’ is now on the bottle

and bold flavor.

as an added quality indicator, signifying that the bourbon inside was mingled 46 BIN 2021

Evan Williams is named for the first li-

Here’s to good, full-proof changes!

48 BIN 2021

2021 BIN 49

50 BIN 2021

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LIVE GRAND 2021 BIN 51

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STEP BEYOND THE TRADITIONAL TEQUILA EXPERIENCE WITH DAHLIA

A Masterful Cristalino Expression from the Makers of Mezcal El Silencio When Mezcal El Silencio burst onto the scene nearly a decade ago, they revived the ancient art of mezcal, pioneering a unique approach and delivering the heritage spirit to an entire generation of creative drinkers and cultural innovators.

Now, with the recent introduction of Tequila Dahlia, they hope to inspire a new, burgeoning flock of discerning tequila aficionados.

Hailing from Jalisco's Tequila Valley, Dahlia's journey begins with the finest estate grown 100% mature Blue Weber Agaves. Utilizing a meticulous production process, macerated agaves are cooked to optimize extraction while ensuring that no waste is left behind. The cooked agaves are then fermented using a proprietary 52 BIN 2021

yeast and expertly distilled to achieve Dahlia's distinctively rich character and aroma. The resulting tequila is aged in fine White American Oak barrels for six months until it reaches the desired complexity of the most robust Reposados. The finishing step is purification through the most advanced activated charcoal filtration technology, reducing impurities and giving Dahlia its signature, clean flavor.

The stunning bottle design, standing tall and emblazoned with an illustrious crown of agave spears, is reminiscent of a vintage perfume decanter - an invitation to the delicate bouquet that blossoms from within.

"We are delighted to introduce Tequila Dahlia to the world and to our growing

portfolio of beloved agave spirits," says Tequila Dahlia Co-Founder, Fausto Zapata. "We like to think of Dahlia's arrival as the bright, playfully seductive balance to our darker, more mischievous mezcal, while, of course, maintaining a steadfast commitment to craft that consumers have come to expect from Silencio products."

For further information, please visit www. tequiladahlia.com

2021 BIN 53

In our first three decades, funded by leading distillers and led by an independent Advisory Board, we worked alongside dedicated advocates to create best-in-class, science-based educational programs, design cuttingedge communications campaigns and champion effective legislation that made our roads safer, communities stronger and families healthier.

That’s real progress — but we’re not done.

The next decade presents new challenges in the fight to advance alcohol responsibility — challenges we will rise to meet and overcome — but we need your help.

Like the 30 years before, it will take the leadership, commitment and united effort of people like you— distillers who want a better, more responsible future for us all.

Join us, and let’s define the future of alcohol responsibility, together.

54 BIN 2021

2021 BIN 55

WHISKEY: WHAT‘S NEW U.S. EXCLUSIVE FOR NEW DISTILLERY ARDNAMURCHAN

Ardnamurchan Distillery has joined forces with importer ImpEx Beverages to bring their single malt launched late last year to the U.S. The allocation is 5,000 bottles of AD/04.21:03 Single Malt Scotch whisky alongside a Single Cask AD/CK187. Ardnamurchan distillery produces two styles, one peated and one unpeated. The Single Malt comprises a 50/50 split of peated and unpeated whiskies, matured in a 65/35 mixture of ex-bourbon and ex-sherry casks. SRP $65 for the AD/04.21:03 Single Malt Scotch, $110 for the AD/CK187.

STRANAHAN’S IN NEW CLOTHES

Stranahan’s American single malt distillery, and Colorado’s first since prohibition, updated its Original expression in celebration of the distillery’s 15th anniversary. The new Stranahan’s Original boasts an older liquid; a blend of four-year, five-year, six-year and sevenyear old American single malts. The four-year provides the Original’s signature malt-forward character, while the older barrels add spice and oak complexity to the final whiskey, says the distiller.

Stranahan’s Original is bottled at 94 proof with an SRP of $55.

GROWTH OF THE SILKIE

The Legendary Silkie Irish Whiskey is expanding its footprint in the U.S. with distribution now in 25 states including California, New York and Florida. The new entry is focusivng on producing blended Irish Whiskey with a smoky profile using peated malt and is now sold in two expressions: The Legendary Silkie Irish Whiskey and The Legendary Dark Silkie Irish Whiskey, both 92 proof. Parent company Sliabh Liag Distillers (pronounced “sleeve-league”) is building out a 500,000+ liter facility with plans to open in the fall. The distillery overlooks a finger of the sea carved into the Donegal coast and lies in the shadow of the Sliabh Liag cliffs. SRP $39.99

WHISKEY WORTH STEALING

Larceny Barrel Proof Bourbon is back for 2021. The expression, named A121 (“A” signifies the year’s first batch, “1” for January, and “21” the year), follows the 2020 launch, and the wheated bourbon comes from barrels aged between six to eight years. Continuing the tradition of the Old Fitzgerald mash bill, Larceny uses wheat instead of rye as the secondary grain, perhaps the highest wheat content among bourbons. The brand was inspired by John E. Fitzgerald who as a Treasury agent in the late 1800s had a key to whiskey rickhouses and was said to grab samples for himself. 114.8 proof. SRP $50

56 BIN 2021

BUFFALO TRACE CONTINUES KOSHER BOURBON

Buffalo Trace Distillery has released its annual supply of kosher whiskey, introduced in 2020 after working with the Chicago Rabbinical Council (cRc-Kosher) since 2010 to create what it believes to be the first authentic Kosher Whiskey. In 2012 the cRc oversaw the sale of new American Oak Kosher barrels to a non-Jewish executive, Buffalo Trace Distillery president Mark Brown, where they were filled with whiskey and stored in specially marked barrels. The whiskey is available in three styles, Kosher Rye Recipe Bourbon; Kosher Wheat Recipe Bourbon; and Kosher Straight Rye Whiskey. The labels depict both Buffalo Trace Distillery logo and the cRc-Kosher logo. 94 proof SRP: $39.99

2021 BIN 57

WHISKEY: WHAT‘S NEW SCORCHED ISLAY EARTH

A TWELVE YEAR OLD FROM A TINY ISLAND

Jura Whisky has added Jura 12 Year Old to their family of whiskies sold in the U.S. The new 12 Year Old offering joins the three existing expressions – 10 Year Old, Seven Wood and 18 Year Old. Distilled in exceptionally tall stills on the tiny, one road island off the west coast of Scotland, the spirit is matured in American ex-bourbon barrels and then finished in aged Oloroso Sherry casks. 40 abv Jura 12 Year Old is now available from specialist liquor stores throughout the United States. SRP: $49.99

Ardbeg held annually on the final Saturday of Islay’s Festival of Music and Malt (Fèis Ìle) a global celebration which this year will take place entirely online. To mark it, there’s Ardbeg Scorch, matured in heavily charred ex-bourbon American oak casks.

“Ardbeg Scorch is our tribute to the legendary dragon of Islay,” Ardbeg’s director of distilling and whisky creation Dr. Bill Lumsden said.

“By using our most heavily-charred casks, we’ve created a fire-breathing beast of a dram.” Intense aromas of soot and smoke, grilled fare, and black licorice mingle with notes of medicinal lozenge, according to the distiller. 92 proof, SRP: $199.99

THE RETURN OF KOJI WHISKEY

Honkaku Spirits debuts Takamine Whiskey, an 8 year-old, 80 proof, 100 percent barley, koji-fermented whiskey. Jokichi Takamine, a Japanese chemist living in Illinois, was the first to apply koji (aspergillus oryzae) fermentation to American whiskey in the 1890s. The whiskey relies on the koji mold that grows on grains to break starches into sugars which yeast then ferment into alcohol. The mash bill is 100 percent pearled 2-row barley: 40 percent koji-fermented and 60 percent steamed and double pot-still distilled and aged in virgin American oak and ex-bourbon casks. SRP: $99

NEW BOOKER’S FOR 2021

OLOROSO-INFLUENCED PEAT

Laphroaig has launched a 10-Year-Old Sherry Oak Finish. The new expression from the Islay producer combines the flavor of the Laphroaig Distillery's iconic 10-year-old whisky with sweet and aromatic flavors from Oloroso sherry casks, resulting in notes of Manuka honey, bacon, and maple syrup alongside the classic smoke, seaweed, and hint of salt according to the distiller. Limited to 4,450 cases globally, it’s newly available in the U.S. SRP: $89.99

58 BIN 2021

The first release of the Booker’s Bourbon 2021 Collection is Booker’s Batch 2021-01 “Donohoe’s Batch,” named in honor of Mike Donohoe, a retired Jim Beam employee and close friend of the late master distiller Booker Noe who suggested to him that Noe with give bottles of his special stash whiskey as holiday gifts to distributors and industry partners. Noe sourced wine bottles from a warehouse and wrote the labels himself to get the job done. Like all batches, Booker’s “Donohoe’s Batch” was selected by 7th generation master distiller Fred Noe, this one at 125.3 proof. SRP: $89.99

INDUSTRY FOCUS

WHY AAPIs ARE UNDERREPRESENTED IN THE BEVERAGE ALCOHOL INDUSTRY WHAT HAS HELD THIS DIVERSE GROUP OF PROFESSIONALS BACK IN THE DRINKS INDUSTRY? AND THE NEW OPPORTUNITIES BRINGING CHANGE

BY CAROLINE SHIN

But despite the ascent of this influential market segment, all of the AAPI professionals we interviewed in this story recount being the only—or one of a handful of—AAPI drinks professionals in the room.

The Dynamics Behind AAPI Underrepresentation Historically, new immigrant parents, overly exposed to unforgiving work hours, want their children to pursue a stable, low-risk profession that provides health insurance. Further, Asian immigrant parents typically prize the doctor-lawyer profession because it fulfills their high regard for education and marks an achievement of the family’s American Dream. That means bartender, bar owner, sommelier, and distributorship careers are usually out of the question. And for their children, sentiments of gratitude, guilt, obligation,

60 BIN 2021

and sacrifice are so ingrained that it’s difficult for many to disappoint their parents.

Additionally, much of wine culture—the cultivation, consumption, and custom of food pairings—is rooted in white America and Europe, which makes it less accessible to individuals raised in Asian households.

“For me, learning about wine was difficult because I didn't grow up with berries [the most common fruit descriptor],” says Philippines native Paula De Pano, the beverage and service director at Fearrington Village in Pittsboro, North Carolina. “I don't have a reference point for raspberries, for example, but I have a great reference for mangoes—six different types.”

The same goes for common tasting notes that evoke brioche or cheese rind.

These foods don’t exist in Asian cuisine.

There are behavior-related cultural barriers, too. “I had to learn to speak up,”

says Thanh Nam Vo Duy, the vice president of commercial development at Moët Hennessy USA, who was raised to “speak only when spoken to” and “respect your elders.”

The Vietnamese immigrant found success by adjusting to a white American culture that rewards outspoken confidence. However, he grappled with a workplace that lacked an AAPI community of colleagues and the role models to lead them.

The AAPI Immigrant Liquor Store Owner There is, however, one beverage space where AAPIs shine: as liquor store owners.

C.N. Le, the director of the Asian and Asian American Studies Certificate Program at University of Massachusetts, Amherst, attributes the entrepreneurialism of AAPI immigrants to labor market discrimination—not getting hired due to a lack of English fluency, the disregard of degrees and licenses from their native

ABOVE: Hennessy campaign featuring bottle design by artist Liu Wei // Lunar Hard Seltzer

PHOTOGRAPH COURTESY OF HENNESSY / PHOTOGRAPH COURTESY OF LUNAR

A

sian Americans and Pacific Islanders represent the fastest growing demographic in the US: 23.1 million people in 2019, up 46 percent from the previous decade, according to Nielsen.

Belvedere Vodka is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2021 Imported by Moët Hennessy USA, Inc., New York, NY.

it’s kind of DELICIOUS and WONDERFUL

Please Drink Responsibly. Glenmorangie Single Malt Scotch Whisky, 43% Alc./Vol. ©2021 Imported by Moët Hennessy USA Inc., New York, NY

INDUSTRY FOCUS

The Cost of Ignoring the AAPI Consumer The lack of AAPI community members in the beverage alcohol industry translates into an inability to market to this affluent demographic. Asian Americans have tremendous economic power: Nielsen reports that AAPI buying power rose 314

C.N. Le

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ABOVE: Cofounders Sean Ro and Kevin Wong of Asian-flavored craft hard seltzer company, Lunar, who designed a beverage to pair with Asian cuisine

percent between 2000 and 2019, and it’s projected to reach $1.3 trillion in 2022.

According to a 2019 Nielsen study, from 2018 to 2019, Asian American spending on coolers for alcoholic beverages increased 12 percent to $41 per buyer. Over the same time period, per-buyer spend on cordials and proprietary liqueurs went up 6 percent to $68; and brandy and Cognac ratcheted up 32 percent to $71.

But reaching the AAPI consumer is complicated. The Asian American demographic is not a monolith, says Genny HomFranzen, the executive director of the Asian American Advertising Federation, which helps companies market to AAPIs. She cites multiple countries of origin with even more languages, various media platforms and apps used, and when it comes to liquor, disparate drinking cultures.

Shared histories between the marketer and consumer matter. For Hennessy’s 2021 Lunar New Year celebration, the Asian employee resource group charged Tammy Cho, the co-founder of the Hate Is A Virus nonprofit, to address recent hate crimes and violence that have been endangering the larger AAPI community. The company, which intentionally uses AAPI-owned marketing agencies like Admerasia and L3 Advertising, is also working with the Asian American Business Development Center to provide funding to AAPI small businesses through its Unfinished Business program, and issued a social media statement condemning the anti-Asian attacks.

Hennessy’s message hit the mark for Sharon Yeung, star bartender and cofounder of the Daijoubou pop-ups spotlighting Asian-flavored cocktails. “I feel like they were the first ones to acknowledge that [the anti-Asian violence] is an issue, and it spoke volumes,” she says.

New Opportunities for AAPI Players The burgeoning modern Asian dining scene also presents a bright spot for AAPI representation. There are more fine wine programs at Michelin-starred restaurants like Atomix and Cote. Asian foods now present an opportunity for wine pairings, which has necessitated distributorships with salespeople who know Asian food.

“Despite a gamut of authentic menu items like tteokbokki and chikin-mu pickled radish, the drink menus are often filled with Bud Lights and Rolling Rocks,” recount co-founders Sean Ro and Kevin Wong of Asian-flavored craft hard seltzer company, Lunar, in a press kit. “From that day on, all we could notice were restaurants struggling to find the right beverage pairing for traditionally authentic foods.”

In October 2020, Ro and Wong launched Lunar—and sold out by January 2021.

“Our generation and the ones after us are diverging from the stereotypical career paths and pushing for more representation and visibility,” says Joanie Kwok, the senior director of the flavored malt beverages division at Anheuser-Busch and leader of several BIPOC initiatives within the company. “I hope that myself and my other Asian colleagues serve as encouragement for others that they do belong.

And we’ll uplift them along the way.” ■

PHOTOGRAPH COURTESY OF LUNAR / C.N. LEE BY MATTHEW MEDEIROS

countries, or simple race-based discrimination. Le also points to ethnic resource networks whereby immigrants can rely on their families for cheap labor and set up private lending circles for start-up capital.

In the 1980s, white-owned small businesses—convenience stores, laundromats, nail salons, liquor shops—that were located in predominantly minority communities were sold to Asian immigrants in large numbers, explains Le. After operating the business for a number of years, “the owners would then sell them to the next wave of Asian immigrants and the cycle generally repeated itself” exhibiting a pattern of “ethnic succession.”

AAPI presence in the retail tier, however, doesn’t extend into other segments of the beverage industry. In 2020, Asians made up 0.4 percent of total employees among alcoholic beverage wholesalers (versus a white participation rate of 96.9 percent) and 1.9 percent among alcoholic and non-alcoholic beverage manufacturers—showing the lowest rates among all ethnic groups, despite Asia's long history of producing alcoholic beverages like sake and soju—according to the U.S. Bureau of Labor Statistics.

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2021 BIN 63

BRAND PROFILE

HIGH TIME FOR HIGH NOON INSIDE THE HARD SELTZER BRAND’S PHENOMENAL GROWTH— AND WHAT’S AHEAD

64 BIN 2021

and an interest in the outdoors,” he says.

“We specifically developed the brand to suit our consumers’ active lifestyles at home or on the go.” High Noon comes in variety packs of either 4 or 12 12-ounce cans (respective SRPs: $9.99 and $27.99).

Setting High Noon apart from other seltzers is its fruit-forward and unadulterated taste, a detour away from maltand beer-based seltzers that can deliver a heavier character. The portfolio of flavors (black cherry, grapefruit, lime, peach, pineapple, and watermelon) have a light impact profile of 100 calories per 12 ounces and 4.5% ABV. “Every High Noon flavor is refreshing, sessionable, and true to fruit,” says Lieb. “When considering flavors, we look at current portfolio gaps, category trends, consumer preferences, and opportunities to differentiate us against mainstream seltzers.”

High Noon’s “secret sauce” worked.

Lieb says the brand “immediately found

The blockbuster hard seltzer brand will launch two new flavors this spring: mango and passion fruit.

success,” and the pandemic didn’t slow things down. Calling 2020 sales growth “extraordinary,” Lieb says “it could have been even better had we been able to keep up with surging consumer demand.” A major factor in supply outages was the aluminum-can shortage as the material—popular for wine, craft brewers, kombucha, and energy drinks—overtook glass bottles as the vessel of choice. Once the materials supply chain unblocks, Lieb expects High Noon will resume its explosive growth in 2021.

Affirming its confidence in the seltzer game, High Noon will launch a new limited edition eight-pack, available May 1, with a tropical twist: new mango- and passion fruit-flavored cans, to be packed with the existing watermelon and pineapple flavors (SRP: $18.99).

The brand will kick off a new national marketing campaign and continue its successful partnership with Barstool Sports, the sports-infused pop-culture blog with more than 100 million unique monthly visitors.

“With surging consumer demand, fresh new products, and exciting programming, we believe 2021 will be another record year for the brand,” says Lieb. n

PHOTOGRAPHY COURTESY OF E & J GALLO

W

hen E. & J. Gallo launched High Noon Sun Sips in 2019, it was just one of a number of entrants in the white-hot hard seltzer category, a sector that enjoyed more than 300 percent growth that year. Today, it leads the pack, says Brandon Lieb, vice president of spirits marketing for the company.

“High Noon has quickly established itself as the clear leader in the premium hard seltzer segment,” he said.

Gallo put considerable marketing power behind the brand: a fresh, clean take on seltzer with real vodka (distilled five times) and real juice; smart packaging with a modern-retro vibe, and plenty of assets that appeal to its target millennial audience—low calorie, gluten-free, and portability. According to Lieb, the brand was developed with the 20- to 30-something consumer in mind.

“High Noon consumers tend to be professional leaders with active social lives

2021 BIN 65

WHICH ROSÉS WILL SUCCEED IN A MATURING MARKET?

BY JESSICA DUPUY

I

t’s no secret that the rosé category has boomed over the past decade. According to the IWSR, still rosé wine sales volume in the U.S. has grown by 118 percent from 2015 to 2020, while still wine overall only grew 1.5 percent over the same time period.

But according to Silicon Valley Bank’s State of the Industry 2021 report, the category’s growth rate sat just below zero— a sign that the rosé market is maturing.

What does that mean for the sea of pinkhued wines fighting for attention?

“When a category grows, naturally, many people want to jump in and take a slice,” says Anthony Cohen, a south-

ern France native and brand director for Vintus, which represents well-known Provence producer Château Minuty. “They may experience high sales at first as the new product, but as the category matures, the producers that have defined it and have been the essence of it, will ultimately lead it. They have the staying power.”

“Every winery is producing rosé now,” says Jon McDaniel, the Chicago-based founder and CEO of Second City Soil.

“Most are doing so for economic reasons, because they think the market will buy— which is never a sustained strategy.”

Having survived the challenges of 2020, importers, retailers, and producers are gearing up for a strong 2021 rosé sea-

son. But even though the on-premise has reopened for business, how will a category on the brink of oversaturation fare?

THE PROVENÇAL MODEL

Provence remains the quality leader for rosé, setting the category standard with its dry, pale pink wines. (The latest release from Provence rosé pioneer Sacha Lichine of Château d’Esclans is simply dubbed “The Pale.”) As such, it remains the rosé to emulate—particularly in color.

Elizabeth Gabay, MW, the author of “Rosé: Understanding the Pink Wine Revolution,” reports that in recent years, the Centre du Rosé in southern France saw a nearly 40 percent increase in paler rosé

ROSÉ’S EVOLUTION

Rosé’s origin story dates back to Greek and Roman times. The Provence region of France became the veritable home of rosé beginning in the sixth century B.C. when the ancient Greeks transported vines to modern day Marseille. Rose’s more recent evolution began over two centuries ago: 66 BIN 2021

1800s:

French tourists frequent the southern coast of France and enjoy glasses of chilled rosé. Soon, these wines were associated with luxury

1818:

Veuve Clicquot creates the first blended rosé Champagne, setting the standard of blending

1869:

First documented white Zinfandel from El Pinal Winery in Lodi, California

PHOTOGRAPH COURTESY OF CHÂTEAU DE BERNE // DAVID FRITZ GOEPPINGER // MDCV GROUP

THE ROSÉ CATEGORY REMAINS STRONG, BUT AN INFLUX OF GENERIC BRANDS AND THE LINGERING IMPACT OF 2020 MEANS IT’S MORE CROWDED THAN EVER. WILL QUALITY PREVAIL?

PROSECCO ROSÉ DOC

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2021 BIN 67

1930s:

Rosé experiences a revival in France after mandatory vacation days are enacted, sending the French to regions like Provence 68 BIN 2021

1940s:

Sweet rosés from Portugal like Mateus and Lancers gain in popularity

Chêne Bleu principal Nicole Rolet

“We've hit a saturation point at lower price points. The consumer is going to get bored, and that's where some brands may go away.”

– Erin Drain, Olé & Obrigado

“About 90 percent of the rosé being made today is to a formula,” says Gabay.

“I've asked different producers who are new to the market, and most of them answer that they look to what Provence producers are doing because that's what the consumer wants.”

Adds Bieler, “There are many that are just jumping on the trend but don't add much to the conversation.”

The concern with the sea of Provençal knock-offs is that while these rosés may all look the same, they don’t taste the same—both in style and quality. “It just creates further confusion, as some of these new wines are the same color but much higher in sweetness and not as bal-

1973:

Trinchero Family Estates creates the first modern sweet white Zinfandel under Sutter Home label

2000s:

anced,” says McDaniel, who consults as an educator with Provençal producer Château de Berne. “I believe this will bring the customer to the thought that just because it looks like Provence, doesn’t mean it is, so they will continue buying the classics.”

BORDERING ON OVERSATURATION

As more rosés have flooded into the U.S., sales are more competitive. “I see our distributors getting more strategic in how they take rosés on,” says Mark Raymond, the national sales manager for Carolina Wine Bands in Wethersfield, Connecticut.

Though they will take on a handful of rosés from different regions, they won’t take on dozens of rosé SKUs anymore.

As a retailer, Maske makes shrewd decisions not to overstock too many labels as well. “You have to strike a balance between a good selection and not muddying the water with too many,” says Maske.

“You don't want to have a massive closeout [sale] at the end of the season.”

Fortunately for Atlanta, Austin, and other warm-climate markets, rosé is generally sold year-round with only a slight lag in the winter months, a factor that helps inventory sell-through. But in colder markets, there is a definite seasonality to rosé sales—though

Rosé begins to regain popularity as American consumers discover and embrace dry rosé from France. Imports will jump 7,154 percent in 15 years

2006:

Sacha Lichine acquires Château d’Esclans and launches Whispering Angel, one of the world’s best-selling luxury Provençal rosés. He sells a majority stake to LVMH in 2019

PHOTOGRAPH COURTESY OF CHÊNE BLEU

styles among the wines submitted to the organization for research.

“Provence is the undisputed north star of rosé. It's what everyone has mimicked, and it's easy to understand why,” says winemaker Charles Bieler of Bieler Père et Fils, Charles & Charles, and Bandit.

That is certainly true in the U.S. market, where consumers often judge rosés on color more than anything else. “Our clients continue to look for rosé primarily from Provence—specifically Bandol,” says Craig Maske, general manager and partner of Sherlock's Wine Merchant in Atlanta.

On one hand, this has allowed rosés from around the globe—even obscure regions—to make inroads in the U.S. market, where style matters more than provenance, report many buyers. “The wines that have the more Provençal style, regardless of region, sell the most,” says Sandra Spalding, director of marketing for Austin-based Twin Liquors. ”Fresh, crisp, and light is the trend, whether it's from Spain, Savoie, Rhône, Corsica, or Lebanon.”

Regions are changing traditions in order to compete: Provence’s massive rosé following has even begun to impact other traditional rosé-producing regions; in Rioja, for example, producers petitioned the Consejo Regulador to allow for the production of lighter rosés under DO regulation in 2018. “Quite often, the darker, traditional style is what the local Spanish market prefers, and the paler wines are being exported,” says Gabay.

But it has also resulted in an influx of rosés looking to succeed on color, category success, and branding, from celebritybacked bottles like Hampton Water (from Jon Bon Jovi) and Vanderpump Rosé (from Lisa Vandepump, of Real Housewives fame), to lifestyle brands like Yes Way Rosé and White Girl Rosé, and and even wellness brands.

Welcome to the Soirée in troducing

@

ThePale

Imported by Shaw-Ross International Importers, LLC

2021 BIN 69

Drain, the Chicago-based head of marketing perhaps not as much as there once was. Erin for Olé & Obrigado, notes that the portfolio Drain, the Chicago-based head of marketing purposely carries their Liquid Geography for Olé & Obrigado, notes that the portfolio rosé as a year-round rosé SKU. purposely carries their Liquid Geography “There is a lot of competition for shelf rosé as a year-round rosé SKU. space and by-the-glass placement, but “There is a lot of competition for shelf with increasing demand for rosé year after space and by-the-glass placement, but year, the quality selections all seem to find with increasing demand for rosé year after a home before their next vintage arrives,” year, the quality selections all seem to find says Jack Mason, MS, the Texas state porta home before their next vintage arrives,” folio manager with Republic National Dissays Jack Mason, MS, the Texas state porttributing Company (RNDC). folio manager with Republic National DisThis is perhaps where the category will tributing Company (RNDC). mature with time—the distinction between This is perhaps where the category will Provençal-style rosé and quality Provençalmature with time—the distinction between style rosé. “I think we will see four phases Provençal-style rosé and quality Provençalof rosé appreciation among consumers,” style rosé. “I think we will see four phases says Vintus’ Cohen. “People ask for a glass of rosé appreciation among consumers,” of rosé at first. Then, they start to ask for a says Vintus’ Cohen. “People ask for a glass rosé from a specific place. Then, they will of rosé at first. Then, they start to ask for a ask for a glass of Provence rosé. Then for a rosé from a specific place. Then, they will specific brand like Château Minuty.” ask for a glass of Provence rosé. Then for a At this point, the U.S. is somewhere specific brand like Château Minuty.” between Cohen’s third and fourth phase, At this point, the U.S. is somewhere and as their rosé tastes become more between Cohen’s third and fourth phase, discerning, so will their buying choices. and as their rosé tastes become more “Consumers' palates are becoming more discerning, so will their buying choices. sophisticated, and they're looking for “Consumers' palates are becoming more quality,” says Languedoc-Roussillon prosophisticated, and they're looking for ducer Gérard Bertrand. quality,” says Languedoc-Roussillon producer Gérard Bertrand.

2012:

Brad Pitt and Angelina Jolie purchase Provence's Château 2012: Miraval.

Brad PittIt’s andone Angelina of the first Joliemegacelebrity-backed purchase Provence's roséChâteau brands It’s one of the first mega70 Miraval.

BIN 2021 celebrity-backed rosé brands

2013:

It’s the established Provençal (and Provence-adjacent) brands such as ChâIt’s the established Provençal (and teau Minuty, Château d'Esclans, Château Provence-adjacent) brands such as Châde Berne, Gérard Bertrand, and Chêne teau Minuty, Château d'Esclans, Château Bleu that have continued to hold their pode Berne, Gérard Bertrand, and Chêne sition both on-premise and off-premise Bleu that have continued to hold their poeven with an influx of new brands to the sition both on-premise and off-premise market. Even expensive rosés from welleven with an influx of new brands to the known producers—like Château d’Esclans’ market. Even expensive rosés from wellGarrus, Domaine Tempier, Domaines Ott, known producers—like Château d’Esclans’ and Gérard Bertrand’s Clos du Temple— Garrus, Domaine Tempier, Domaines Ott, have a following in the U.S. market. and Gérard Bertrand’s Clos du Temple— “High profile winemakers such as have a following in the U.S. market.

Sacha Lichine of Château D'Esclans “High profile winemakers such as helped catapult ‘designer rosés' onto Sacha Lichine of Château D'Esclans the world stage, which has helped small helped catapult ‘designer rosés' onto wineries like ours,” says Nicole Rolet, the the world stage, which has helped small principal of Chêne Bleu. “I personally wineries like ours,” says Nicole Rolet, the believe that cream rises to the top, and principal of Chêne Bleu. “I personally wines that are made with no shortcuts, believe that cream rises to the top, and serious craftsmanship, thoughtful intent, wines that are made with no shortcuts, and respect for the environment will serious craftsmanship, thoughtful intent, outlive fads and continue to be relevant and respect for the environment will for years to come.” outlive fads and continue to be relevant For now, there’s still room in the rosé for years to come.” category to accommodate a range of rosé For now, there’s still room in the rosé SKUs. “The bubble will eventually burst on category to accommodate a range of rosé the celebrity rosé, the same way that it did SKUs. “The bubble will eventually burst on with celebrity vodka,” says McDaniel. “We the celebrity rosé, the same way that it did are starting to see a shift away already.” with celebrity vodka,” says McDaniel. “We “I do think we’ve hit a saturation at are starting to see a shift away already.” lower price points,” says Drain, who has “I do think we’ve hit a saturation at seen more interest for the portfolio’s highlower price points,” says Drain, who has er-priced wines over the past three years. seen more interest for the portfolio’s higher-priced wines over the past three years.

An onslaught of lifestyle, social media-driven 2013: brands An onslaught hit theofmarket: Yes Way Rosé, White lifestyle, social Girlmedia-driven Rosé, Rosé All Day, andhitBrosé brands the market: Yes Way Rosé, White Girl Rosé, Rosé All

2014:

The New York Post warns 2014: of a New The rosé shortage in thePost York Hamptons. warns It’sanot of roséa joke shortage in the Hamptons.

2014:

For the 10th straight year, exports of 2014: Provence For the 10th rosé straight to the U.S. year, exports grow of by double digits Provence rosé to the U.S. grow by

“The consumer is going to get bored, and that’s where some brands may go away.”

“The consumer is going to get bored, and that’s where some brands may go away.”

COMPETITION FOR OFF-PREMISE PLACEMENTS COMPETITION FOR The mounting oversaturation of the rosé OFF-PREMISE PLACEMENTS

category was compounded by the twin The mounting oversaturation of the rosé challenges of tariffs and COVID. “COVID, category was compounded by the twin unusual weather events, and fires led to challenges of tariffs and COVID. “COVID, delays and lags in production and shipunusual weather events, and fires led to ping, and we have seen the price of evdelays and lags in production and shiperyday wine increase due to tariffs,” says ping, and we have seen the price of evColin Groom, Twin Liquors’ wine director. eryday wine increase due to tariffs,” says Though 2020 dealt a hard blow to Colin Groom, Twin Liquors’ wine director. many in the wine industry, it didn't help Though 2020 dealt a hard blow to that the on-premise shutdown occurred many in the wine industry, it didn't help just as the 2019 rosés were landing on the that the on-premise shutdown occurred market. Losing restaurant and bar sales just as the 2019 rosés were landing on the initially resulted in a backlog for producmarket. Losing restaurant and bar sales ers who typically focus their efforts here. initially resulted in a backlog for producWhile larger, more established producers ers who typically focus their efforts here. were could transition sales to off-premise While larger, more established producers and ecommerce, smaller wineries with onwere could transition sales to off-premise premise footholds had a harder time. and ecommerce, smaller wineries with onChêne Bleu sales, for instance, were premise footholds had a harder time. geared towards on-premise. “Our importChêne Bleu sales, for instance, were er, Wilson Daniels, had to help broaden geared towards on-premise. “Our importour retail presence, which took courage er, Wilson Daniels, had to help broaden because retailers, especially online, wantour retail presence, which took courage ed large, established brands,” says Rolet. because retailers, especially online, wantFrom the importing side, Bob Gauded large, established brands,” says Rolet. reau, the CEO for MDCV Global AmeriFrom the importing side, Bob Gaudcas, witnessed the larger brands mainreau, the CEO for MDCV Global Ameritain strong sales. “Brands like Whispering cas, witnessed the larger brands maintain strong sales. “Brands like Whispering

2017:

Barrel-aged and long-aged rosés make their mark, 2017: including Domaine Barrel-aged and long-aged Tempier, Château d’Esclans’ Garrus,make rosés and López their mark, de Heredia’s Viña Tondonia Rosado Gran including Domaine Reserva Tempier, Château d’Esclans’ Garrus, and López de Heredia’s Viña Tondonia

PHOTOGRAPH PHOTOGRAPH COURTESY COURTESY OF OLIVIER OF LEBARON OLIVIER LEBARON // MDCV//GROUP MDCV // GROUP ELIZABETH // ELIZABETH GABAY GABAY

FROM LEFT: Languedoc-Roussillon producer Gérard Bertrand; Elizabeth Gabay, MW; Bob Gaudreau, CEO of MDCV LEFT: FROM GlobalLanguedoc-Roussillon Americas producer Gérard Bertrand; Elizabeth Gabay, MW; Bob Gaudreau, CEO of MDCV Global Americas perhaps not as much as there once was. Erin

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2021 BIN 71

Angel, Côte de Rosé, and Miraval shipped more and grew quite well due to their brand presence,” he says. “They benefited from all of the click-and-collect purchases from the off-premise channel last year.”

Tariffs only made this more challenging, says Ian Downey, the executive vice president of Winebow, who said that producers and importers were forced to either hold pricing or lose sales. “Wellknown producers and brands, as well as those who fought to absorb the tariffs for as long as possible, fared better,” he says.

MDCV, a collection of four rosé producers in Provence including Château de Berne, Château des Bertrands, Château Saint-Roux, and Ultimate Provence, is one of many companies that absorbed the cost of tariffs and held their pricing.

“We had to start with the consumer,” says Gaudreau. “The last thing I wanted to do was get above a certain price point to make our brands inaccessible to buyers.”

Downey predicts skipped vintages, for example: “Producers with vintage backup may skip a vintage or short a vintage to the U.S. in order to ease that backlog and correct the inventory levels,” he says.

2018:

Rioja DOCa regulations allow for the production of paler rosados 72 BIN 2021

2018:

The U.S. accounts for 20 percent of all rosé consumption, second only to France. Large-format rosé becomes a mainstay

A ROSY FUTURE?

Though the IWSR’s 2020 data has not been finalized, forecasts indicate that still rosé wine posted volume growth last year, while the overall wine category was down.

Additionally, 2021 has offered some respite with a temporary lift on tariffs giving producers and importers a much-needed financial break as well as the ability to get wine shipments moving again.

“Tariffs have been suspended just in time for the spring rosé releases from France and Spain. The timing is perfect as more and more restaurants are opening,” says Downey. “There are still quite a few 2019 deals to be had as they clear the path for the '20s, which will not have tariffs.”

However, predicting the future for rosé remains fuzzy despite optimism from U.S. industry leaders, particularly now that even more producers are fighting for shelf space in an already crowded off-premise market.

The IWSR forecasts 70 percent growth for rosé sales in the U.S. from 2020 to 2024.

But as the quality and premiumization drive the category forward, not all rosé brands will survive.

“Wineries that [have historically] focused on rosé will be the ones that will outlast,” says McDaniel. “But fewer producers will make rosé in 5 to 10 years. Those wineries that just jumped on the bandwagon will be shifting their resources to making wine spritzers—or whatever the next fad is.” ■

2019:

With a growth rate of 40 percent per year, according to Nielsen, rosé is the fastest-growing wine category in the U.S. Rosé overtakes white wine consumption in France

ROSÉ BUBBLES OVER

R

anging from rosé Champagne from producers like Laurent Perrier and G.H. Mumm, to traditional method sparklers from around the world, like Barone Pizzini and Ca’ del Bosco in Franciacorta to easy-drinking options like Barefoot Bubbly Brut Rosé just as they are for offbeat pét-nats, sparkling rosé has also exploded.

But in 2020, one of the world’s most popular sparkling wine regions joined the rosé fold: Prosecco DOC, which allowed producers to begin blending Pinot Noir with Glera to make rosé Prosecco. Cuvées from well-known producers like Mionetto, LaLuca, 90+ Cellars, Zonin, Cavit, Voga, Riondo, and more have already made their way to the U.S. in early 2021.

"The most exciting new development in the rosé category is the establishment of the new Prosecco DOC Rosé," says Sandra Spalding of Twin Liquors. " They are flying off the shelves.

+40% PER YEAR

2020

Prosecco DOC newly allows the production of rosé Prosecco

PHOTOGRAPHS COURTESY OF CHÂTEAU DE BERNE // CÔTES DE ROSÉ, GOEFFREY LUCAS

FROM LEFT: Inside the cellar of well-known Provence producer Château de Berne; Gérard Bertrand's Côte de Roses, which performed well in 2020.

2021 BIN 73

INTRODUCING THREE NEW AMERICAN S I N G L E M A LT E X P R E S S I O N S

With the courage to create our own traditions, and the conviction to remain true to ourselves and our Virginia home, we’ve set a new standard for American whisky, rivaling the finest in the world.

These whiskies showcase old-world Sherry casks, traditional Bourbon barrels, and re-coopered Cuvée red wine casks aged in Virginia’s climate. These exceptional casks bring distinctive notes to the whisky and define our signature taste.

SETTING A NEW STANDARD FOR THE NEXT GENERATION

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INTRODUCING TWISTED WHIPZ FROM TWISTED SHOTZ Independent Distillers USA’s breakout brand and 2019 Impact Brand award winner, Twisted Shotz, introduces its newest line extension, Twisted Whipz- wine based shot. Expanding the shot occasion with a simple, smooth, lower ABV alternative, Twisted Whipz will appeal to a broader audience as the brand expands into grocery and c-stores with three new flavors: Butterscotch & Vanilla, Raspberry & Vanilla, and Chocolate & Vanilla.

All flavors will be available in 4-packs and Butterscotch and Raspberry flavors will also be available in 15-packs.

In 2020, ready-to-drink cocktails experienced a 90.4% YoY growth, fueling the fire of the Twisted Whipz release, which was developed in response to the brand’s 74 BIN 2021

rabid online following and the constant demand for Twisted Shotz core flavors to be sold in new geographies, at higher volumes, and in more retail locations nationally. In consumer testing, Twisted Whipz scored an overwhelming +91% likely/somewhat likely purchase intent.

Twisted Shotz has a history of leveraging fan feedback to inform flavor innovation and new releases, with core flavors such as Jolli Jolli, Pussy Cat, Pineapple Upside Down Cake, and Island Thunder, all faninvented flavors, becoming Twisted Shotz top sellers. News of Twisted Whipz’s release will be amplified to the brand’s more than one million fan following and is expected to garner even more reach via

their email-based loyalty program, Twisted Gals, which will target consumers in Whipz’s priority geographies.

As with Twisted Shotz’s core line, Twisted Whipz will come in a double-chambered, reusable shot glass, and vibrant, eyecatching packaging. The dual flavors mix together when you tip the shot into your mouth. Available in national markets, Twisted Whipz 4-pks will retail for $5.99, and 15-pks at $18.99 with an ABV of 14%.

For further information, please visit www.twistedshotz.com

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44 BIN 2021

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BRAND PROFILE

STUNNING SPARKLING, INSIDE AND OUT

s one of the leading producers of sparkling wine for more than 40 years, Zardetto’s heritage has long been entrenched in the heart of Prosecco territory. But that doesn’t mean this historic producer is afraid of innovation—it’s quite the opposite, in fact. With new, modern packaging and a fresh line of wines, including the producer’s first Prosecco Rosé, Zardetto proves that heritage and innovation can go hand-in-hand.

Zardetto’s striking new labels, designed by award-winning Italian agency Robilant Associati, are dual-layered, revealing a surprise layer of colorful artwork when peeled back. Each SKU features a unique artwork design, and some also include contemporary Italian expressions, translated into English, that capture the joy of living a celebratory lifestyle. The latest Zardetto releases are also bottled in a new, proprietary bottle shape

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DOC itself, which was established in 1969; Zardetto’s origins go back to 1936.

Over the past few decades, Zardetto has established itself as a leader in Italy’s Prosecco category, becoming one of the first to introduce the rest of the world to this now-beloved style of wine. With a focus on quality grapes from select vineyards, Zardetto’s wines are vibrant and refreshing, balancing the use of state-ofthe-art winemaking techniques with traditional practices.

Prosecco can be crafted throughout a wide swath of land in the Veneto and Friuli-Venezia Giulia, but Zardetto’s identity is steeped in the hilly countryside at the with the Zardetto name embossed directly center of the region, with vineyards locatinto the glass. ed just between Conegliano and ValdobbiBut the modern style of this new packadene. These rolling hills vary in elevation aging belies the deep roots that Zardetto between 300 and 1,600 feet, with has cultivated in the heart of Prosecco vines planted on sunny, southcountry. The winery’s history in this Each facing slopes. region predates even the Prosecco Zardetto SKU With land this special, has a unique, dualZardetto is determined to harlayered label. ness and highlight this terroir through their delicious sparkling wines. Techniques like careful grape selection at harvest ensure that only the highest-quality grapes are used for Zardetto’s wines, and gentle pressing in the producer’s modern winery preserves freshness. Every bottle of Zardetto showcases this exacting philosophy, including the brand-new Zardetto Prosecco Rosé, which will join the producer’s stellar selection of sparkling wines in June 2021. n

PHOTOGRAPHY COURTESY OF THE ZARDETTO

NEW, MODERN PACKAGING AND A FRESH PROSECCO ROSÉ RELEASE PROVES THAT ZARDETTO IS STILL ON TOP

Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, Alc. 13.75% by Vol. (27.5 Proof), ©2021 Agave Loco Brands, Pewaukee, WI. All Rights Reserved

2021 BIN 77

WHAT RICE CAN DO DRIVEN BY AN INFLUX OF RICE WHISKIES FROM ASIA, AMERICAN CRAFT DISTILLERS ARE TURNING TO RICE TO CREATE A NEW WHISKEY CATEGORY

W

When Jedd Haas started his distillery Atelier Vie in New Orleans in the early aughts, rice whiskey wasn’t in the plan.

But with other distillers already making Louisiana sugar cane rum, he wanted a way to stand out. “I had heard about various types of rice spirits made in Asia and thought, ‘Let those guys make rum; I’m going to make some rice whiskey,’” he recalls. Now, Atelier Vie’s annual release of Riz Louisiana Rice Whiskey sells out.

Haas is one of a small number of distillers who are crafting a contemporary image of what the world’s third most abundant cereal crop can offer. Rice has long been used in making spirits in Asia, from shochu and sake to baiju and lao-lao, but it’s been largely absent in U.S. distillation until recently, as distillers look to expand the whiskey spectrum or connect with their Asian beverage heritage and culture.

Rice Whiskey’s Asian Heritage The growing interest is also partly due to imported Japanese rice whiskies. Small distillers including Kikori, Ohishi, and Fukano

78 BIN 2021

offer various expressions in the U.S., and even giant Suntory has joined in with its experimental Essence of Suntory series.

According to producers, rice whiskies can be soft and light when fresh, but they evolve quickly in barrels and have the potential to attract whiskey novices and, with more elaborate aging methods, the connoisseur.

“Rice makes a very malleable spirit,” says Chris Uhde, vice president of importer Impex Beverages, importer of two rice whiskies. “It comes off the still pretty soft and takes on the characteristics of the barrel in a positive manner. With rice whiskey, it’s usually after about 12 months that it gets this really nice balance. The longer it sits, the more intense it becomes.”

Uhde says different types of rice and barrels are beginning to define American

ABOVE: It took a while to get Burlock & Barrel's Whisper Rice Whiskey right // Vinn has its roots in baiju // Japan's Ohishi is an export-only rice whiskey

WHISPER PHOTOGRAPH COURTESY OF BURLOCK AND BARREL / VINN RICE WHISKEY BY JORDAN HUGHES / OHISHI BY JOHNNY BALDARAY

BY JACK ROBERTIELLO

2021 BIN 79

versions. “Smaller new barrels give a heavy oak influence that dominates with a lightmid-palate.” The two brands his company imports—Ohishi and Fukano—age in a range of larger used casks for longer periods. Ohishi uses five types of rice, distilling and aging them individually and then blending. Fukano combines malted and un-malted rice in a pot still and bottles only a few casks each year; both distillers will age their spirits 10 years or longer.

Owner Ann Soh Woods created Kikori Whiskey to be “a smooth, drinkable spirit” for personal enjoyment. “What it became was an ode to the thoughtful traditions of Japan which inspires moments of cultural discovery in others,” she explains. Made on the southern Japanese island Kumamoto with locally grown rice, Kikori is aged at least three years in American and French limousin oak and sherry casks, creating what Woods calls roundness and depth that could appeal to light and dark spirit drinkers.

Perfecting the Technique Japan has a heritage of rice distillation that American novices lack. “The challenge of rice is you have to cook it to a pretty high temperature for some time and find the proper enzyme regime to convert the starch to sugar,” says Haas.

“When I first started making it I thought, ‘Can you really make whiskey out of this?’

Theoretically, I knew it could work, but I didn’t know how, or how it would taste.”

Colin Edwards and Ian Haensly, cofounders of Jacksonville, Florida’s Burlock

80 BIN 2021

and Barrel, have been selling out their Whisper Rice whiskey, although getting it right was time-consuming.

“Rice takes a 24- to 30-day fermentation,” says Haensly. “It’s tough to break it down to get it to the point where it’s worth making.”

“It’s the only grain where you have dual-saccharification,” says Edwards. “You have to convert starch to sugar and sugar to alcohol at the same time.” While Asian distillers spark fermentation with the koji mold, Edwards and Haensly settled on yeast and a non-koji spore.

Problems aside, the results have satisfied makers, though most batches are small. The first Riz was unaged, but Hass prefers to bottle a three-year-old from a mix of 53-, 25-, and 5-gallon used barrels.

Embracing Heritage and Pushing Boundaries It was a combination of serendipity and history that brought the Ly family into whiskey.

“We’ve been making rice spirits for seven generations,” says Michelle Ly, who co-owns Vinn Distillery with her siblings and parents in Wilsonville, Oregon. Her sister Lien Ly, the distiller, found some small barrels at a garage sale and filled them with baiju.

ABOVE: New Orlean's Atelier Vie's Riz rice whiskey // Kikori, one of the latest of imported rice whiskies from Japan // Pot-still Fukano are very limited by plan // Moto was born from a motorcycle trip to Vietnam

“We tasted it and were really surprised.

We asked, ‘Can we call this a whiskey?’ We confirmed we could as long as it’s grainbased and touches oak, and that’s how our whiskey came about.”

Now it’s a top seller although at the sampling room, and they don’t let on it’s rice-based. “They know it’s not typical rye or wheat or corn, but they can’t quite pinpoint what it is,” says Ly. The creation of the Brooklyn-based Môtô was even more whimsical.

Marie Estrada’s co-owner Hagai Yardeny returned from Vietnam in 2016 with a strong rice wine she hated, but both wanted to try making their own. After months using rice cookers and leased spaces, trying new barrels that left the spirit tasting “like sawdust,” they settled on a Japanese-style rice from California, ex-bourbon barrels, and single barrel spirits packaged in 200-milliliter bottles they self-distribute.

“We have to overcome the language of whiskey when we’re telling people this is rice-based,” she says. “It resembles a rye whiskey with softer notes.”

Estrada thinks there’s potential for a growing market especially if the gluten-free trend continues. "The market is just excited for something different,” she says. “There’s a lot of room for innovation.”

Uhde agress. “Because of how well the rice lends itself to manipulation in barrels, it’s a wide-open category. You can go into it and expect almost anything.” ■

RIZ PHOTOGRAPH BY JEDD HAAS / PHOTOGRAPH COURTESY OF KIKORI WHISKEY / FUKANO BY JOHNNY BALDARAY / MOTO BY SIMON RUSSELL

CATEGORY FOCUS

2021 BIN 81

THE COMPLEX SCIENCE OF ASSESSING CALIFORNIA’S FIRE-DAMAGED VINES BRACING FOR ANOTHER FIRE SEASON, NAPA AND SONOMA VITICULTURISTS DECIDE WHETHER TO REPLANT OR REVITALIZE MANY VINEYARDS THAT BURNED IN 2020

T

he Gamble fire came from the north, 15-10 from the south, and Hennessey from the west—they all came here and partied,” says Craig Becker, the proprietor of Somerston Estate in Napa, Calif.

The 1,682-acre property saw approximately 1,400 acres of damage, including the loss of 20,000 vines during the LNU Lightning Complex Fire.

Becker is just one of many growers whose vines were damaged during the 2020 wildfires at the peak of harvest. Now, at the start of the 2021 growing season, California’s vintners are once again bracing for another potentially difficult year: Drought

82 BIN 2021

emergencies have already been declared in Sonoma and Mendocino counties.

But for many northern California vintners, the exact toll of the 2020 fire events— including the LNU Lightning Complex fires, which began on August 17, and the

Glass Fire, which began on September 27— remains uncertain. While many blackened vineyards were immediately written off, many more remain in flux—and could for several years. SevenFifty Daily spoke with viticulturists, winemakers, and researchers about how they are approaching the complicated nature of finding salvageable vines in premier vineyard sites.

ABOVE: Aerial view of the scorched Newton Vineyard in Napa, Calif., following the 2020 Glass Fire.

PHOTOGRAPH COURTESY OF NEWTON VINEYARD

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2021 BIN 83

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The Fine Line Between Replanting or Revitalizing Mark Greenspan, a viticulturist and president of Advanced Viticulture Inc., says the majority of vine damage from fire events is due to excessive heat. The most impacted vines are those within proximity to inflamed forestry and leaf-litter which radiate high levels of heat into neighboring vineyards.

Flames brought in by under-vine cover crop, weeds, or other vegetation scorch vine trunks, affecting the internal vine tissue—namely the cambium, the tissue responsible for replenishing the vascular cells that transport water and nutrients from the root system through the vine.

Soot and scorch marks at the base of the trunk are the most telling signs that internal tissue is affected.

That was certainly the case for Newton Vineyard, which was decimated after the Glass Fire ripped through its winery and

“Even minimal damage to the internal trunk tissue will cause damage... Two or three years down the road it will eventually collapse.”

– Mark Greenspan, Advanced Viticulture Inc.

vineyards. Viticulturist Laura Deyermond conducted a time-consuming manual assessment, cutting into the cambium layer of vines within the 68-acre estate, and used VineView Enhanced Vegetation Index (EVI) aerial mapping. “EVI maps spectrally isolate the grapevine from the surrounding soil and cover crop, so you get just the vine canopy information,” explains Deyermond. For Deyermond, the two assessments determined 71 blocks of the 74-block estate should be replanted.

“It’s a fine line between where you want to revive versus replant,” says JeanBaptiste Rivail, the president and CEO of Newton Vineyard. “Why would you save just 20 percent of a vineyard instead of bringing evenness to the property?”

Adds Greenspan, “You can do a partial replant, but vines of different ages will ABOVE: Soot on the base of a vine post-fire indicating internal vascular damage in the trunk // Budbreak on fire-surviving vines began on April 12 at Cornell Vineyard // LEFT: A healthy vine, in comparison, shows moisture from healthy sap-flow from Newton Vineyard.

84 BIN 2021

also add more variability, and it’s harder to manage in terms of irrigation and nutrient needs.”

The state of a vineyard’s infrastructure is also a consideration when deciding whether to salvage grapevines post-fire; melted pipes, hoses, and other irrigation infrastructure would mean that rehabilitated vines would have no access to water.

The three blocks that the Newton Vineyard team decided to save are near a functioning water system.

Australia has become well-versed in seasonal bushfire events, and California vintners have looked to the country for lessons in vineyard revitalization. However, much of Australia’s vineyard recovery data is specific to the local terroir and methods of viticulture. For example, some Australian producers can cut own-rooted vines off near ground level and retrain a completely new trunk; those with intermittent vine-row damage can utilize layering to propagate fresh vine material.

That’s not an option for those planted on rootstocks. “It has been observed that the rootstock may remain viable—but that with extensive trunk damage, the scion may require regrafting with healthy material,” says Mardi Longbottom, the viticulture and sustainability manager at the Australia Wine Research Institute.

Which Vines Are Most Vulnerable—and Why? Vines also have varying degrees of susceptibility to fire and smoke due to pre-existing health issues, such as old age, viruses, and pest infestations, according to Spring

PHOTOGRAPH BY MATT MORRIS COURTESY OF CORNELL VINEYARDS / COURTESY OF NEWTON VINEYARD

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Mountain Vineyard vineyard manager Ron Rosenbrand. For example, the trunk disease Eutypa is one of the most common problems for growers in the area.

“My guess is vines affected by Eutypa will have a harder time recovering—if at all,” says Rosenbrand, who estimates he lost between 30,000 and 35,000 vines in the Glass Fire (about seven to ten percent of total planted acreage).

Young vines are also unsuitable for revitalization; their thin trunks and weak root systems are too fragile to withstand even minimal heat damage.

But assessing the damage of otherwise healthy vines can be tricky. Some may

“It’s a fine line between where you want to revive versus replant.

Why would you save just 20 percent of a vineyard instead of bringing evenness to the property?”

– Jean-Baptiste Rivail, Newton Vineyard

86 BIN 2021

ABOVE: Aerial view of Cornell Vineyard before and after the Glass Fire in Feb 2020

show signs of recovery by pushing out new shoots in the canopy within a couple of weeks after a fire, according to Longbottom. “However, they’re not always viable long term,” she says. “Growers have reported vine decline and death after two to three years.”

“Even minimal damage to the internal trunk tissue will cause some kind of damage because the vine can’t repair that,” adds Greenspan. “Sap can move around [the damage], but even then, there will be noticeable weakness. Two or three years down the road, it will eventually collapse.”

Once vascular tissue is damaged, a vine will struggle to fully recover: the damage will always be present and an impediment to the vascular system. “In our experience, assessments of viability become more accurate over time,” says Longbottom.

This might lead growers with minor scorch marks to want to wait to decide on replanting, but this uncertainty can affect future vintages. “Every little bit of variability in the vine growing cycle is a potential negative,” says Greenspan.

This is especially true for high-end wine producers like those impacted during the 2020 fires; questionable grape quality is not an option.

That was a consideration for Elizabeth Tangney, the viticulturist and winemaker for Cornell Vineyard in Sonoma’s Foun-

taingrove District AVA. Ultimately, she decided to uproot 30 percent of the estate’s 20 planted acres due to vine damage. Some vines were too young to survive; others were way too scorched.

However, the fate of one block still hangs in the balance. Its irrigation hose is mostly intact, and there are no scorch marks or soot stains on any trunks. “I know from the weather station the area got up to 180°F in air temperature, but I don’t know if the fire actually ran through the block,” says Tangney. “So, I don’t know if the base of the vines were actually damaged or if it just got really hot.”

Fully assessing the viability of this vineyard will require close monitoring throughout the growing season as Tangney looks for uniformity between questionable vines and known healthy ones from budbreak to veraison. At harvest, she will assess whether grape structural levels align with what is expected from healthy grapes and potentially vinify the fruit separately if there’s any question of quality.

As vintners continue to evaluate the damage from the 2020 fire events, they’re also preparing for what a dry 2021 may bring, utilizing the lessons learned from the past year. “Record and take notes,” advises Tangney. “Immediately after the fire, be in the vineyard and record everything.

The choice to rip out versus to replant is a huge decision—a huge financial decision either way. My notes and observations are what helped me through the whole process and gave me confidence in my choices.” ■

PHOTOGRAPH BY MATT MORRIS COURTESY OF CORNELL VINEYARDS / COURTESY OF NEWTON VINEYARD

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2021 BIN 87

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For over 60 years, Bodegas Borsao has perfected their mastery of Garnacha. Cabriola represents a new expression of the grit and grace of the arid Campo de Borja region. Syrah and Mazuela are expertly weaved into this powerhouse Garnacha blend, resulting in a rich, yet refined Spanish red.

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2021 BIN 75

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Spirits Index by Brand DISTRIBUTORS' NAMES American Suppliers Group American Wine & Spirits

Chrissa D'Aquino Importers Direct Wholesale Mutual Wholesale Liquor Pacific Edge Pacific Wine & Spirits

Southern Wine & Spirits of CA Pale Horse Imports The Estates Group The Tl Beverage Group Wine Warehouse Young's Market Company

ASG AWS CRIS DAO IDW MWL PEWS PWS

SWS PHI TEG TIBG

WW YMCO

ABSENTE ABSINTHE REFINED 110 PF ABSINTHE ORDINAi RE 92 PF ABYSS ABSINTHE AUTH SUPERIOR 148 PF EMPEROR NORTON ABSINTHE 136 PF GREEN MOON ABSINTHE VODKA 90 PF

SWS SWS SWS SWS YMCO

VERTE ABSINTHE BLEUE ABSINTHE

WW

ABSINTHE VERTE 130 PF ST GEORGE SPIRITS ABSNTHE VERTE 120PF TEMPEST SOUL BOTANICAL ABSINTHE-GREEN TEA LIQUEUR 50 PF VIEUX CARRE ABSINTHE 110 PF ABSINTHE - IMPORTED BREVANS H.R GIGER ABSINTHE BUTTERFLY CLASSIC ABSINTHE 130 PF

PEWS YMCO YMCO

LA SORCIERE- CALIFORNIA

DUPLAIS

WW

YMCO WW YMCO

SWISS ABSINTHE BLANCE WW SWISS ABSINTHE VERTE WW GRANDE ABSENTE ABSINTHE ORIGINAL 138 PF SWS HERITAGE ABSINTHE WW JADE 1901 ABSINTHE SUPERIOR 50 PF SWS KUBLER ABSINTHE 106 PF YMCO YMCO LA CLANDESTINE ABSINTHE SUPERIEURE 106 PF LA FEE

ABSINTHE 136 PF ABSINTHE BLANCHE 106 PF LUCID ABSINTHE NOUVELLE ORLEANS SUPERIEURE 136 PF ABSINTHE SUPERIEURE 124 PF MANSINTHE BY MARILYN MANSON MATA HARi ABSINTHE 120 PF

MEPHISTO ABSINTHE PACIFIQUE ABSINTHE VERTE SUPERIEURE PERNOD ABSINTHE 136 PF TEMPUS FUGIT ABSINTHE

VERSINTHE ABSINTHE 90 PF VIEUX PONTARLIER ABSINTHE SUPERIEURE

sws sws sws sws

WW YMCO MWL WW

sws

WW

sws

WW

APERITIFS/BITTERS/DIGESTIVES - DOMESTIC BRECKENRIDGE BITTERS 72 PF YMCO COCKTAIL KINGDOM

COFFEE BITTERS 78.8 PF FALERNUM BITTERS 78.8 PF WORMWOOD BITTERS 78.2 PF FEE BROTHERS BITTERS

WHISKEY BARREL AGED NON-ALCOHOLIC BITTERS

AZTEC CHOCOLATE BLACK WALNUT CELERY CRANBERRY GIN BARREL AGED ORANGE GRAPEFRUIT LEMON MINT OLD FASHION ORANGE PEACH PLUM RHUBARB

PERITIFS/BITTERS/DIGESTIVES - IMPORTED AMARGO VALLET 90 PF ANGOSTURA BITTERS APEROL LIQUEUR APERITIF 22 PF AVERNA

YMCO YMCO YMCO

sws sws

SWS

sws

YMCO

RED APERITIF ROSE APERITIF WHITE APERITIF

YMCO YMCO YMCO

LILLET

LUXARDO

AMARO ABANO 60 PF BITTER 50 PF FERNET AMARO 90 PF MACCHU PISCO AMARGO CHUNCHO BITTERS NONINO QUINTESSENTIA AMARO 70PF

ouzo

LOUKATOS OUZO

UNDERBERG DIGESTIVE BITTERS VARNELL!

AMARO DELL ERBORISTA 42 PF AMARO SIBILIA 68 PF RMAGNAC

CASTAREDE ARMAGNAC

1964 80 PF 1984 80 PF 1989 80 PF RSV DE LA FAMILLE 20YR 80 PF SELECTION 80 PF VSOP 80 PF CERBOIS

VSOP 80 PF XO 80 PF

YMCO

SWS

sws

SWS WW SWS

WW WW CRIS AWS AWS

AWS AWS AWS AWS AWS AWS

sws

SWS

CHJ\TEAU BUSCA

ARMAGNAC HORS D'AGE 80 PF ARMAGNAC TENARZ 1972 86 PF

sws

CHATEAU DE LAUBAUDE VSOP CHATEAU DE LAUBAUDE XO DIAMANT CHATEAU DE LAUBAUDE XO INTEMPOREL NS VINTAGE 1963 VINTAGE 1964 VINTAGE 1972 VINTAGE 1973 VINTAGE 1974 VINTAGE 1983 VINTAGE 1984 VINTAGE 1992 VINTAGE 1993 VINTAGE 1994 CHATEAU DE ST. AUBIN RESERVE DE CHAT.

WW WW WW WW WW WW WW WW WW WW WW WW WW WW WW

CHATEAU DE LAUBAUDE

CLES DES DUCS

LES DES DUCS VSOP ARMAGNAC CLES DES DUCS NAPOLEON ARMAGNAC CLES DES DUCS X .O. ARMAGNAC DARROZE BAS ARMAGNAC

SWS

WW WW WW

sws

YMCO YMCO

sws

LARRESSINGLE

SWS SWS SWS

sws

SWS

sws

SWS

sws

AWS AWS

ASST (CEL/CREOLE/JT'S OWN/ OLD TIME ORANGE) CELERY BITTERS 88 PF CHOCOLATE MOLE BITTERS 78 PF CREOLE BITTERS 78 PF

AWS

SPIRITS INDEX

PINEAU DES CHARENTES

sws

ARMAGNAC VINTAGE 1976 ARMAGNAC VSOP

sws

AMARO 58 PF IL CREM AMARO 34 PF

152 BIN

SWS AWS YMCO

DIMMI

SWS

sws sws

sws

BITTER TRUTH

LIQUORE DI MILANO 70 PF SUZE SAVEUR D'AUTREFOIS 33 PF DUBONNET ROUGE FERNET VALLET 70 PF FERNET-BRANCA 78 PF

sws

DOMAINE DE MARTIN 1987 97 PF DOMAINE DE PEYROT 1959 83.6 PF

SWS

BRAULIO AMARO ALPINO 42 PF AVERNA

AWS AWS AWS AWS AWS AWS YMCO AWS

HARDY PINEAU DI CHARENTES

ABSINTHE - DOMESTIC

LEOPOLD BROS LIQUEURS -COLORADO

EXR LIQUEUR 60 PF GRAPEFRUIT BITTERS 88 PF JERRY THOMAS' OWN BITTERS 60 PF LEMON BITTERS 78 PF OLD TIME BITTERS 78 PF ORANGE BITTERS 78 PF BRANCAMENTA 60 PF BRAULIO AMARO ALPINO 42 PF CAMPARI APERITIVO 48 PF CYNAR ARTICHOCKE APERITIF 33 PF

AWS AWS AWS

DE MONTAL

ARMAGNAC VSOP TIN ARMAGNAC XO RESERVE GIFT TIN SEMPE - FRANCE VSOP ARMAGNAC 15 YR ARMAGNAC GRANDE RESERVE ARMAGNAC ST. VIVANT ARMAGNAC 80 PF BAIJIU - CHINA

JIAN NAN CHUN MIAN ZHU QU LAO HAO 104 PF KWEICHOW MOUTAI 106 PF LUZHOU LAOJIAO ZISHA DAQU 104 PF SHUI JING FANG WELLBAY 104 PF WU LIANG YE 104 PF XI CHIEW JIAO CANG 106 PF BRANDY - DOMESTIC A.R. MORROW RESERVE BRANDY 80 PF

ARISTOCRAT 80 PF ROUND ARROW BRANDY

APRICOT BRANDY 60 PF BLACKBERRY BRANDY 60 PF COFFEE BRANDY 60 PF BOLS

YMCO YMCO CRIS CRIS CRIS

sws

PEWS PEWS PEWS PEWS PEWS

GREN YMCO SWS

sws

SWS

APRICOT BLACKBERRY CHERRY BRANDY 60 PF CAPROCK

PEACH BRANDY 80 PF (ORGANIC) PEAR BRANDY 80 PF (ORGANIC) CASA MADRONE BRANDY 80 PF CHRISTIAN BROTHERS

BRANDY 80 PF VSOP 80 PF VSOP BRANDY 80 PF

DE KUYPER

YMCO YMCO YMCO

sws sws

YMCO YMCO YMCO YMCO

sws

APRICOT BRANDY 60 PF, 70 PF BLACKBERRY BRANDY 60 PF CHERRY BRANDY 60 PF, 70 PF COFFEE BRANDY 70 PF GINGER BRANDY 60 PF PEACH BRANDY 60 PF, 70 PF E & J BRANDY - CALIF E &J BRANDY E &J VSOP E &J XO FLUID DYNAMIC BRANDY MANHATTAN SARATOGA ST NICK THE 1850 FROST WHITE 70 PF

YMCO YMCO YMCO YMCO YMCO

ANNO DOMINI 80 PF APPLE BRANDY 80 PF APPLE BRANDY XO CRAFT METHOD BRANDY 80 PF SELECT BARREL XO 80 PF SINGLE BARREL - PINOT NOIR SINGLE BARREL - SEMILLON SINGLE BARREL BRANDY-MUSCAT SINGLE BARREL BRANDY-COLOMBARD

YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO

GERMAIN-ROBIN

HIRAM WALKER

APRICOT BRANDY 60 PF BLACKBERRY BRANDY 70 PF CHERRY BRANDY 60 PF COFFEE BRANDY 60 PF GINGER BRANDY 60 PF PEACH BRANDY 60 PF JACQUES BONET BRANDY 80 PF JEAN LAFFITE BRAN DY 80 PF KORBEL

BRANDY 12YR BRANDY 80 PF EXTRA SMOOTH BRANDY (XS) VSOP BRANDY LAIRD'S APPLE JACK LEROUX BRANDY

LEROUX BRANDY 80 PF BLACKBERRY 70 PF CHERRY 70 PF COFFEE 60 PF, 70 PF MISSION BELLS BRANDY 80 PF MONTANAC MOSBY FRUIT BRANDIES

SWS

sws

SWS

sws

SWS

WW WW WW

SWS

sws

SWS

sws

SWS

sws

SWS GREN YMCO YMCO YMCO YMCO YMCO

sws sws sws sws

YMCO MWL CRIS

MR. BOSTON APRICOT BRANDY 70 PF PARROTT BRANDY 80 PF

sws sws

GRANDE AMBER 80 PF GRANDE AMBER PEACH 54 PF

sws sws

PAUL MASSON BRANDY

VENDOME 80 PF

BRANDY - IMPORTED ASBACH URALT BRANDY 80 PF-GERMANY ASKALON ARACK

ARACK EXTRA FINE 80 PF ARACK 100 PF BRANDY 80 PF AZTECA DE ORO BRANDY 80 PF YRC

BEPI TOSOLINI BINYAMINA BBB BRANDY 80 PF

BLANCO MADERO AGUARDIENTE 74 PF CARDENAL MENDOZA SOLERA GRAN

RESERVA 80 PF CHOYA UMESHU EXCELLENT BRANDY

DON PEDRO BRANDY RSVA ESPECIAL 80 PF DRAGON BRANDY DUJARDIN DUJARDIN IMPERIAL V.5.0.P. BRNDY 80 PF

EIFFEL TOWER FRENCH XO BRANDY 80 PF

FREIHOF- AUSTRIA 80 PF OBSTLER MARILE APRICOT WILLIAMS PEAR FUNDADOR BRANDY 80 PF GRAN DUQUE D'ALBA

GRAND DUQUE D'ALBA WITH DOMINO'S OR080 PF SPANISH BRANDY HARTLEY BRANDY 80 PF JACQUES CARDIN BRANDY 80 PF R. JELINEK- CZECH REPUBLIC

YMCO

CRIS

sws sws sws sws sws

MWL

sws sws sws

YMCO

sws

PHI MWL CRIS PHI CRIS CRIS CRIS SWS YMCO YMCO YMCO YMCO SWS

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

SWS

sws sws PHI

SWS

sws sws

CRIS WW WW WW WW WW WW WW

sws sws sws sws SWS

YMCO YMCO YMCO

sws

SWS

sws sws YMCO YMCO YMCO YMCO YMCO YMCO YMCO

sws sws

SWS

sws sws SWS

sws

CRIS

sws

SWS MWL PHI PEWS YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO

sws sws sws

SWS YMCO

YMCO YMCO YMCO GREN

sws sws

SWS

sws sws 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

GREN

BEEFEATER 24

YMCO YMCO

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

WW WW YMCO

sws

PWS MWL

sws

YMCO SWS

sws

GREN JWBG YMCO SWS YMCO JWBG SWS

sws sws sws

SWS

sws sws

WW WW YMCO YMCO YMCO YMCO SWS YMCO

sws sws

PWS YMCO

sws sws

PEWS PEWS MWL YMCO SWS WW YMCO PEWS

sws

YMCO WW

sws

SWS AWS

sws

YMCO YMCO

sws

sws

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 sws

SWS

sws sws

SWS

sws

sws sws YMCO YMCO YMCO YMCO WW WW SWS

sws sws sws sws sws

SWS

SAPPHIRE

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

SPIRITS INDEX

sws sws

SWS

sws sws

SWS

sws sws sws

SWS

sws sws

SWS

sws sws sws

YMCO

sws

AWS MWL

sws

SWS YMCO AWS AWS WW YMCO PEWS YMCO CRIS YMCO

sws sws sws

YMCO YMCO YMCO MWL PEWS

sws

PWS SWS YMCO

sws

sws sws

YMCO PEWS

sws sws sws

SWS

sws

BIN 155

Spirits Index by Brand

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

ORO PISCO

YMCO

sws

SWS

sws

SWS

sws sws sws sws

SWS

sws

SWS

sws

PEWS

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

KOVAL

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

PWS

COCONUT WATER & LYCHEE 30 PF WILD CRNBRY BLOOD ORANGE 30 PF

AWS AWS

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

sws PEWS PEWS SWS

sws sws sws sws WW WW WW WW

sws sws

SWS

sws sws sws sws sws sws

SWS

sws sws sws sws

BARSOL

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

sws sws

C 80 PF RESERVE 80 PF DON CESAR PISCO

sws

ESPECIAL 80 PF ITALIA 86 PF PURO 85.9 PF

SWS

sws

MACCHU PISCO

LA DIABLADA PISCO MACCHU PISCO OCUCAJE PISCO QUEBRANTA 89.6 PF

160

BIN

SWS SWS SWS

SPIRITS INDEX

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

PISCO CAPEL

ALTO DEL CARMEN 80 PF RESERVADO 80 PF PISCO PAYET- PERU 84 PF ACHOLADO, QUEBRANTA, TORONTEL PISCO PORTON 84 PF RUM - DOMESTIC

1909

1909 (89 PF) 80 PF

AMADOR DISTILLERY LIGHT RUM 80 PF ANEJO 80 PF AQUA LIBRE ST GEORGE CALIFORNIA

SWS

sws

PEWS YMCO YMCO YMCO SWS

sws

YMCO YMCO

AGICOLE RUM

ARCTIC GRAPE 70 PF BACARDI 8

BACARDI 8 BACARDI 8 80 PF BERKSHIRE MOUNTAIN DISTILLERS RAGGED

YMCO

sws sws sws

YMCO

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

sws

AWS

sws

YMCO JWBG JWBG

sws

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

YMCO

SPICE

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

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

sws

YMCO

WW WW

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

FLAVORS

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

APPLETON

APPLETON ESTATE

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

YMCO YMCO

ATLANTICO RUM

KOLOA

sws

SPICED RUM 70 PF SPICED RUM 70 PF WITH CHERRY SPICED SPICED RUM 70 PF WITH COCONUT

ADMIRAL NELSON'S

YMCO

sws

YMCO

ASG YMCO YMCO YMCO YMCO YMCO

92 PF BLACK SPICED RUM

SPICED RUM

YMCO

sws

DARK 80 PF PLATINO 80 PF RESERVE 80 PF RON ATLANTICO RUM DARK PC (KROGER)

sws sws sws

SWS

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

YMCO

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

sws

YMCO

RHUM J.M.

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

YMCO

CITRUS RUM

YMCO

LIGHT

BANKS

5 ISLAND WHITE RUM 86 PF GOLDEN AGE 7 86 PF ENDEAVOR LIMITED EDITION 86 PF BARTON RUM

PEWS PEWS PEWS PEWS

sws sws

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 sws

PEWS

sws

YMCO

BLACKMASK RUM

BLACK PREMO 80 PF ISLAND COCONUT 80 PF ORIGINAL SPICED 80 PF TROPICAL CHAI 80 PF BLACKWELL RUM BLACK GOLD SPECIAL RESERVE 80 PF

SWS

sws

SWS

sws sws

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

PHI

sws sws sws

SWS

sws sws sws

CHIMAYO BLANCO 80 PF REPOSADO BLUE AGAVE 80 PF

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

CIMARRON TEQUILA BLANCO 80 PF REPOSADO 80 PF

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

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

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

CRUZ TEQUILA REPOSADO TEQUILA SILVER TEQUILA

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

80 PF AiiiEJO, REPOSADO, BLANCO

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

DON EDUARDO AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF

DON FULANO 100% AGAVE

REPOSADO

DON VALENTE DOS ARMADILLOS SUPER PREMIUM 80 PF

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

GOLD 80 PF

EXTRA AiiiEJO PINTADA COLLECTION

PEWS PHI

AWS

PEWS PEWS PEWS PEWS PEWS PEWS PEWS

AiiiEJO 80 PF REPOSADO 80 PF SILVER 80 PF

EXTRA AiiiEJO YMCO YMCO

sws

SWS

sws sws SWS SWS

sws sws sws sws sws

REPOSADO BLANCO MIXTO REPOSADO GOLD BLANCO

DULCE VIDA ORGANIC TEQUILA 100 PF

AiiiEJO BLANCO EXTRA AiiiEJO REPOSADO

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

WW WW WW WW

AiiiEJO BLANCO REPOSADO

SILVER TEQUILA 80 PF

PEWS

ARTESENAL AiiiEJO 80 PF ARTESENAL EXTRA AiiiEJO 80 PF

JWBG

ARTESANAL SILVER 80 PF PINK TEQUILA 80 PF

YMCO YMCO

EL CARTEL BLANCO TEQUILA 80 PF

YMCO

YMCO

W/GOLD FLAKES 80 PF

SWS SWS

sws sws

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

JALISCOORO JOSE CUERVO

YMCO

YMCO

YMCO

ESPECIAL GOLD 80 PF

YMCO

AiiiEJO 80 PF REPOSADO 80 PF

YMCO YMCO

ESPECIAL SILVER 80 PF PLAT/NO

YMCO YMCO YMCO YMCO YMCO YMCO

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

YMCO

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

YMCO YMCO PWS PWS PWS PWS PWS WW WW WW PEWS

sws sws sws

SWS

REPOSADO SOCCER

YMCO

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

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

YMCO YMCO YMCO

EL TORO TEQUILA GOLD 80 PF WHITE 80 PF

EL ULTIMO TEQUILA PEWS PEWS

AGAVE REPOSADO 80 PF AGAVE BLANCO 80 PF

PEWS PEWS PEWS

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

PWS PWS PWS PWS PWS

ESPOL6N

80 PF ANEJO, REPOSADO, BLANCO

PEWS

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

EXCELLIA TEQUILA ANEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

FAMILIA CAMARENA TEQUILAS YMCO YMCO

sws

SWS

sws sws

GREN

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

SWS

sws sws sws

YMCO

sws sws sws

SWS

sws sws sws

sws sws sws

SWS

sws sws sws

SWS

sws sws sws AWS AWS AWS WW

ON PREMISES ONLY

FAT ASS

YMCO YMCO YMCO YMCO

JUAREZ TEQUILA YMCO YMCO YMCO YMCO YMCO YMCO

REPOSADO 80 PF SILVER 80 PF

DON RAMON

PEWS

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

PEWS

PWS

PEWS PEWS PEWS

EL JIMADOR

EL MAYOR TEQUILA

PHI

C/NGE 70 PF

EL CHARRO

YMCO YMCO YMCO YMCO

sws sws sws PEWS PEWS PEWS PEWS

YMCO YMCO

ARTISAN BOTTLE REPOSADO BLANCO REPOSADO

YMCO YMCO YMCO PHI

HACIENDA DE NAVARRO HERENCIA MEXICANA 100% AGAVE 80 PF

WW WW WW

EL AGAVE

PHI

YMCO

GRAN MAYAN GRAND LEYENDA TEQUILA

AGAVE NECTAR AiiiEJO 100 PF BLANCO 100 PF

SWS

sws

sws

SILVER 80 PF

GRAN CAVA DE ORO GRAN CENTENARIO

DOS ARTES DOS MANOS 100% AGAVE 80 PF

sws

YMCO YMCO YMCO MWL

FRONTERA GIRO BY SAUZA TEQUILA

AiiiEJO 80 PF PLATA 80 PF REPOSADO 80 PF ROSANGEL TEQUILA

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

ANEJO 80 PF PLATINUM 80 PF

YMCO YMCO YMCO PHI

SWS

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

AiiiEJO PLATA

FRIDA KAHLO

PEWS PEWS PEWS

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

YMCO YMCO

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

CHAYA AiiiEJO 80 PF SILVER 80 PF

REPOSADO 80 PF SILVER 80 PF

DON ROBERTO

PHI

GOLD 80 PF SILVER 80 PF

SWS

sws

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

AWS AWS AWS YMCO

LA CERTEZA AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

YMCO YMCO YMCO

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

YMCO YMCO SWS

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

PEWS

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

PEWS

LA TILICA SKULL TEQUILA LAPIS TEQUILA

PHI

sws sws

AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

SWS

LOS ARANGO TEQUILA

sws sws

AiiiEJO 80 PF BLANCO 80 PF REPOSADO 80 PF

SWS

LUNA MALVADA TEQUILA

sws sws

PLATA 80 PF REPOSADO 80 PF

LUNAZUL TEQUILA AiiiEJO TEQUILA 80 PF

YMCO YMCO YMCO

BLANCO TEQUILA 80 PF REPOSADO TEQUILA 80 PF

MAESTRO DOBEL DIAMOND 80 PF

YMCO

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

WW WW WW

TEQUILA REPOSADO 100% AGAVE

WW

MARGARITAVILLE TEQUILA GOLD TEQUILA SILVER TEQUILA

WW WW

MARGARITAVILLE FLAVORED TEQUILA CALYPSO COCONUT TEQUILA

SPIRITS INDEX

WW

BIN

163

Spirits Index by Brand ISLAND LIME TEQUILA LAST MANGO TEQUILA PARADISE PASSION FRUIT TEQUILA TROPICAL TANGERINE MCCORMICK TEQUILA GOLD TQUILA 80 PF

WW WW WW WW YMCO

MELOZA TEQUILA

ANEJO 100% AGAVE 80 ANEJO EXTRA AGED 100% AGAVE 80 PF BLANCO 100% AGAVE 80 PF REPOSADO 100% AGAVE 80 PF

YMCO YMCO YMCO YMCO

METL

BLANCO TEQUILA 80 PF REPOSADO TEQUILA 80 PF Ml TIERRA MILAGRO

ANEJO REPOSADO SILVER

YMCO YMCO PHI YMCO YMCO YMCO

MILAGRO RESERVE TEQUILA

ANEJO SELECT REPOSADO SELECT SILVER SELECT BARREL RESERVE 80 PF SINGLE BRL RSRV ANEJO TEQUILA 80 PF SNGL BARREL RSRV REPOSADO TQLA 80 PF MONTE ALBAN TEQUILA

REPOSADO 80 PF SILVER 80 PF MONTEZUMA TEQUILA

GOLD 80 PF WHITE 80 PF OLD CARBINE OLMECA ALTOS TEQUILA

PLATA 80 PF REPOSADO 80 PF ONE SHOT

COFFEE 80 PF LEMON 80 PF MINT 80 PF

YMCO YMCO YMCO YMCO YMCO

sws sws sws sws PHI

sws sws YMCO YMCO YMCO

ORO AZUL 100% AGAVE

TEQUILA ANEJO TEQUILA BLANCO TEQUILA REPOSADO PANCHO PISTOLAS 100% AGAVE 80 PF REPOSADO CERAMIC PANCHO VILLA ROJO 80 PF

WW WW WW PEWS YMCO

PAQUI TEQUILA

ANEJO TEQUILA REPOSADO TEQUILA SILVER TEQUILA PARTIDA TEQUILA

ANEJO 80 PF ASST (1 ANJ/4 BL/1 REP) BLANCO 80 PF ELEGANTE 80 PF REPOSADO 80 PF PASION SECRETA PATR6N TEQUILA

YMCO YMCO YMCO

sws sws sws

SWS

sws PHI

ANEJO 80 PF REPOSADO 80 PF SILVER 80 PF GRAN BURDEOS ANEJO 80 PF GRAN PATRON PIEDRA EX ANEJO 80 PF GRAN PLATINUM 80 PF ASST (SILVER/REP/ ANEJO) MAGIC PACK 80 PF METAL CASE (2 SILVER/1 ANEJO/ RAINBOW PACK 80 PF VARIETY (A/R/S/XO) 80 PF

sws sws sws

SWS

sws sws SWS

sws sws sws

SWS

PELIGROSO

ANEJO 84 PF REPOSADO 84 PF SILVER 84 PF

PWS PWS PWS

PEPE LOPEZ

GOLD WHITE POSADAS 100% AGAVE ANEJO/REPOSADO

YMCO YMCO PEWS

80 PF PUEBLO VIEJO TEQUILA BLANCO 80 PF PURA SANGRE

YMCO PHI

PURA VIDA

ANEJO TEQUILA EXTRA ANEJO TEQUILA GOLD TEQUILA SILVER TEQUILA

YMCO YMCO YMCO YMCO

PURASANGRE TEQUILA

ANEJO RSVA 80 PF BLANCO RSVA 80 PF EXTRA ANEJO RSVA 80 PF REPOSADO RSVA 80 PF RANCHERO

GOLD 100% AGAVE TEQUILA SILVER 100% AGAVE TEQUILA RANCHO ALEGRE TEQUILA

BLANCO 80 PF REPOSADO 80 PF REGIONAL

ANEJO 80 PF BLANCO 80 PF

164 BIN

SWS

sws sws sws WW WW

sws sws YMCO YMCO

SPIRITS INDEX

REPOSADO 80 PF

YMCO

RESERVA DEL SENOR

A LMENDRA DO 60 PF 100% PURO DE AGAVE

REPOSADO 80 PF SILVER 80 PF REVOLUCION TEQUILA ANEJO 80 PF EXTRA ANEJO 80 PF SILVER 100 PF SILVER 80 PF REY SOL ANEJO 80 PF

ROOSTER ROJO TEQUILA TEQUILA BLANCO TEQUILA REPOSADO TEQUILA ANEJO SAUZA

100 ANOS ANEJO 80 PF 100 ANOS BLANCO 80 PF 100 ANOS SILVER 80 PF BLUE TEQUILA REPOSADO 80 PF SILVER 80 PF CONMEMORATIVO 80 PF HORNITOS ANEJO 80 PF HORNITOS LIME SHOT 70 PF HORNITOS PLATA 80 PF HORNITOS PLATA W/50 ML LIME SHOT HORNITOS REPOSADO 80 PF TEQUILA At;AI 80 PF TEQUILA GOLD 80 PF TEQUILA SILVER 80 PF TRES GENERACIONES ANEJO 80 PF TRES GENERACIONES PLATA 80 PF TRES GENERACIONES PLATA 80 PF YRC TRES GENERACIONES REPOSADO 80 PF X.A. TEQUILA 80 PF EDICION LIMITADA SELECCION ARTENOM

1580 BLANC 80 PF TEQUILA ASST (3 BLANC0/2 REP/1 ANEJO) TEQUILA DE 1079 BLANCO 80 PF TEQUILA DE 1146 ANEJO 80 PF TEQUILA DE 1414 REPOSADO 80 PF SEMBRADOR SEMENTAL TEQUILA

ANEJO 80 PF REPOSADO 80 PF SILVER 80 PF SIETE LEGUAS TEQUILA

ANEJO 80 PF REPOSADO 80 PF SILVER 80 PF SINO TEQUILA

IRISH BARREL AGED REPOSADO TEQUILA SPICY TEQUILA TEQUILA REPOSADO 80 PF TEQUILA SILVER 80 PF STALLION 100% AGAVE 80 PF ANEJO SUERTE TEQUILA

ANEJO 80 PF BLANCO 80 PF REPOSADO 80 PF T.K.O. BOXING GLOVE Tl TEQUILA UNO -100% AGAVE DELECTO

-BLANCO 86 PF ESTELAR -ANEJO EXCEPCIONAL - REPOSADO ULTRA FINO -BLANCO TANTEO

COCOA TEQUILA COLLECTION TEQUILA JALAPENO TEQUILA TROPICAL TEQUILA TARANTULA AZUL

70 PF

YMCO YMCO YMCO

sws sws

SWS

sws

YMCO IDWC IDWC IDWC IDWC

sws sws sws sws

SWS

sws sws sws

SWS

sws sws

SWS

sws sws sws

ANEJO MASTERPIECE ANEJO TALAVERA REPOSADO SILVER TEQUILA OCHO

PLATA 80 PF TEQUILA OCHO EXTRA ANEJO 2009 TEQUILA XO TEXANO BOOT TIERRA AZTECA 100% AGAVE 80 PF

ANEJO REPOSADO BLANCO TIERRAS TEQUILA

ANEJO 80 PF BLANCO 80 PF BLANCO 80 PF W/11.7 OZ AGAVE NECTAR REPOSADO 80 PF TONALA 100% AGAVE 80 PF ANEJO 2 YR CERAMIC RESERVA SUPREMA 4 YR SUPREMA REPOSADO

TORO DE LIDIA TOTEM TRAGO SILVER TRES AGAVES

ANEJO TEQUILA BLANCO TEQUILA BLANCO TEQUILA WITH MIX REPOSADO TEQUILA TRES MANOS 100% AGVE ANEJO 3YR 80 PF

sws sws

GOLD SILVER

SWS

sws sws PHI

sws sws

SWS YMCO YMCO YMCO YMCO YMCO YMCO YMCO PEWS

TRES MUJERES TRES REYES

TRES REYES TEQUILA GOLD 80 PF TRES SIETES

ANEJO REPOSADO SILVER TRES SIETES SIL

WYLAND DOLPH PLYGRND WYLAND PEGUIN WYLAND SHARK TRES-CUATRO-CINCO TEQUILA

EXTRA ANEJO 87 PF TWO FINGERS GOLD 80 PF WINNER'S CHOICE GOLF CLUB ZAPOPAN 100% AGAVE

80 PF BLANCO, REPOSADO GOLD 80 PF SILVER 80 PF

AWS AWS AWS PHI

BLANCO ORO ZIRCON AZUL TRIPLE SEC- DOMESTIC ARROW

WW WW WW WW

TRIPLE SEC 15 PF TRIPLE SEC 30 PF TRIPLE SEC (NON-ALCOHOLIC) BARTON TRIPLE SEC 30 PF BINYAMINA TRIPLE SEC 54 PF

YMCO YMCO YMCO YMCO

DE KUYPER

TRIPLE SEC 30 PF TRIPLE SEC 48 PF TRIPLE SEC 60 PF GREN TRIPLE SEC 40 PF HIRAM WALKER

YMCO

TRIPLE SEC 30 PF TRIPLE SEC 60 PF JUAREZ TRIPLE SEC 30 PF M BRIZARD TRIPLE SEC 78 PF

REPOSADO

YMCO

MARGARITAVILLE LIQUEURS TRIPLE SEC MONTEZUMA TRIPLE SEC 60 PF

YMCO YMCO PHI PHI PEWS

MR. BOSTON TRIPLE SEC 30 PF STIRRINGS TRIPLE SEC 60 PF

TARANTULA 100

PLATA TEQUILA REPOSADO TEQUILA TECHILA TEKY LADY'S TENOCH 100% AGAVE 80 PF REPOSADO TEQUILA ARETTE

ANEJO ARTESANAL ANEJO ARTESANAL BLANCO ARTESANAL GRAN CLASE EXTRA ANEJO ARTESANAL REPOSADO BLANCO REPOSADO TEQUILA CABEZA TEQUILA HACIENDA VIEJA

BLANCO DON FELIX ANEJO TEQUILA 100% AGAVE REPOSADO TEQUILA LOS AZULEJOS 100% DE AGAVE

sws sws sws sws PEWS PEWS PEWS YMCO YMCO PHI PHI YMCO YMCO YMCO YMCO YMCO PEWS PHI YMCO YMCO SWS YMCO YMCO YMCO YMCO YMCO YMCO

sws

YMCO PHI PEWS YMCO YMCO

ZAVANO

YMCO

REPOSADO

PEWS PEWS PEWS

ZARCO TEQUILA

PLATA

TEQUILA 80 PF

YMCO YMCO CRIS PHI

TORADA

GOLD TEQUILA SILVER TEQUILA

SWS

sws sws sws

WW WW WW WW

WW WW WW WW WW WW WW YMCO WW WW WW WW

TEMPO TRIPLE SEC 30 PF

YMCO YMCO PHI

sws

SWS

sws sws sws sws sws sws

GREN

sws

SWS

sws sws

WW SWS

sws

PWS SWS

TRIPLE SEC- IMPORTED BOLS

TRIPLE SEC 30 PF TRIPLE SEC 42 PF TRIPLE SEC 60 PF BOUDIER CURAt;AO TRIPLE SEC

YMCO YMCO YMCO WW

ESSENTIALS

TRIPLE SEC 30 PF TRIPLE SEC 60 PF GIFFARD PREMIUM TRIPLE SEC JOSEPH CARTRON LIQUEURS -FRANCE TRIPLE SEC LIQUEUR 80 PF JULES PERCHARD TRIPLE SEC LA QUINTA TRIPLE SEC

YMCO YMCO YMCO PEWS MWL WW

MERLET LIQUEURS

MERLET TRIPLE SEC

WW

Spirits Index by Brand DRAGON FRUIT 70 PF GINGER 70 PF MOSCATO GRAPE 70 PF PASSION FRUIT 70 PF PEACH 70 PF PEACH 70 PF PINEAPPLE 70 PF RASPBERRY 70 PF WILD STRAWBERRY 70 PF SMIRNOFF VODKA

AMARETTO 70 PF BLACK CHERRY TWIST 70 PF BLUE 100 PF BLUEBERRY TWIST 70 PF CHERRY TWIST 70 PF CINNAMON SUGAR 60 PF CITRUS TWIST 70 PF COCONUT TWIST 70 PF CRANBERRY TWIST 70 PF FLUFFED MARSHMALLOW TWIST 60 PF GRAPE TWIST 70 PF GREEN APPLE TWIST 70 PF KISSED CARAMEL TWIST 60 PF LIME TWIST 70 PF MANGO TWIST 70 PF ORANGE TWIST 70 PF PASSION FRUIT TWIST 70 PF PEACH TWIST 70 PF PEAR TWIST 70 PF PINEAPPLE TWIST 70 PF POMEGRANATE TWIST 70 PF RASPBERRY TWIST 70 PF RED 80 PF ROOTBEER FLOAT TWIST 70 PF SILVER 90 PF SORBET LIGHT LEMON 60 PF SORBET LIGHT LEMON TWIST 60 PF SORBET LIGHT MANGO PASSION FRT 60 PF SORBET LIGHT MANGO PASSION FRUIT TWIST 60 PF SORBET LIGHT PINEAPPLE/COCONUT 60 PF SORBET LIGHT RASPBERRY POMEGRANATE 60 PF SORBET LIGHT RASPBERRY POMEGRANATE TWIST60 PF STRAWBERRY TWIST 70 PF VANILLA TWIST 70 PF VODKA 80 PF VODKA 80 PF W/200 ML SMMF RED VODKA ESPRESSO 100 PF WATERMELON TWIST 70 PF WHIPPED CREAM TWIST 60 PF WILD HONEY 60 PF SPIRIT WORKS VODKA 86 PF TAAKAVODKA

80 PF FLAVORS

CHERRY 60 PF COCONUT 60 PF GRAPE 60 PF PINK LEMONADE 60 PF RED BERRY 60 PF WHIPPED CREAM 60 PF

TITO'S HANDMADE VODKA 80 PF TWENTY GRAND

VODKA INFUSED WITH COGNAC VODKA WITH 100 ML BLACK VODKA WITH 100 ML ROSE TWENTY GRAND ROSE FLAVORS

BERRY 70 PF BUBBLE 70 PF CAKE 70 PF CHERRY 70 PF CHOCOLATE 70 PF CITRUS 70 PF DUDE LIMON LIME VODKA 70 PF GRAPE 70 PF LOOPY 70 PF MANGO 70 PF MARILYN MONROE VODKA ORANGE 70 PF PASSION FRUIT 70 PF POMEGRANATE 70 PF PURPLE VODKA 70 PF PURPLE RANGTANG COMBO 70 PF RANGTANG VODKA 70 PF RASPBERRY 70 PF ROOTBEER 70 PF S'MORES 70 PF SUPERCOLA VODKA 70 PF TARTZ VODKA 70 PF TOMATO 70 PF TRIPLE SHOT ESPRESSO 70 PF VANILLA 70 PF VODKA 80 PF WITH CHERRY VODKA 80 PF WITH GRAPE WATERMELON 70 PF WHIPPED VODKA 70 PF

166

BIN

SPIRITS INDEX

sws sws sws

SWS

sws sws sws

SWS SWS

PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS PWS

sws

YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO YMCO

VICIOUS VODKA - CAFFEINATED

VIVID VODKA

CRIS YMCO

VODKA 80PF VOLSTEAD VOLSTEAD VODKA 84 PF

sws

WAVE VODKA

80 PF BAJA 80 PF BLUE RASPBERRY 80 PF CAKE 60 PF FROSTED CINNAMON BUN 60 PF LEMON LIME 60 PF PEACH 60 PF PINK LEMONADE 60 PF WHIPPED CREAM 60 PF WOLFSCHMIDT VODKA 80 PF YAZI GINGER VODKA 70 PF ZACHLAWI VODKA 80 PF ZING VODKA

PREMIUM VODKA 80 PF RED VELVET 70 PF

sws

SWS

SWS SWS

sws sws sws

SWS

sws sws sws sws

SWS

sws

sws SWS

VODKA - IMPORTED

2 NITE VODKA

ALPINE MINT 80 PF BLOOD ORANGE 80 PF CAFFE ESPRESSO 80 PF VODKA 80 PF 666 PURE TASMANIAN VODKA - 80 PF

ABSOLUT

VODKA 80 PF VODKA 80 PF YRC VODKA BLACK 100 PF APEACH 80 PF VODKA APEACH 80 PF BERRY A�AI 80 PF VODKA BERRY A�AI 80 PF CHERRYKRAN 80 PF VODKA CHICAGO 80 PF CILANTRO 80 PF CITRON 80 PF CRAFT SMOKEY TEA 88 PF CRAFT VODKA HERBACEOUS LEMON 82 PF ELYX 84.6 PF GRAPEVINE 80 PF VODKA GRAPEVINE 80 PF HIBISKUS 80 PF KURANT 80 PF MANDRIN 80 PF MANGO 80 PF MEXICO 80 PF LIMITED EDITION ORIENT APPLE 80 PF PEARS 80 PF PEPPAR 80 PF RASPBERRI 80 PF VODKA RASPBERRIES 80 PF RUBY RED 80 PF SAN FRANCISCO (DRAGON FRUIT-GRAPEPAPAYA) 80 PF LTD EDIT VODKA TEXAS 80 PF TUNE SPARK FUSION W/ICE BG TUNE SPARKLING FUSION 28 PF VANILIA 80 PF WILD TEA 80 PF AKVINTA VODKA 80 PF ALCOHOL VICTORIA 99 PF AYLESBURY DUCK VODKA 80 PF BAK'S BISON GRASS VODKA 80 PF BELUGA VODKA

NOBLE RUSSIAN 80 PF RUSSIAN GOLD 80 PF

BELVEDERE

sws sws

SWS

sws

PEWS

sws

SWS

sws sws sws

SWS

sws sws sws sws

SWS

sws sws sws

SWS SWS

sws sws sws

SWS

sws sws sws sws

SWS

sws sws sws

sws sws sws sws SWS

sws sws

YMCO SWS

sws sws

BELVEDERE VODKA 80 PF BLACK RASPBERRY 80 PF BLOODY MARY 80 PF CITRUS 80 PF INTENSE 100 PF INTENSE UNFILTERED 80 PF LEMON TEA 80 PF MANGO PASSION 80 PF BEETHOVEN'S FIFTH VODKA BISMARCK VODKA BORU IRISH VODKA 80 PF

PWS PWS PWS PWS PWS PWS PWS PWS JWBG CRIS

BROKEN SHED VODKA CARIEL-AIVY

YMCO YMCO

BLENDED VODKA VANILLA VODKA CHAMBORD

CHAMBORD VODKA RASPBERRY VODKA CHASE VODKA 80 PF CHERRY NOIR 80 PF CHOPIN VODKA

POTATO 80 PF BLACK 80 PF W/2 S0ML POTATO BLACK POTATO 80 PF W/3 50 ML R/W SINGLE RYE 80 PF RYE RED 80 PF SINGLE YNG POTATO '11 80 PF

sws

YMCO YMCO

sws

YMCO

sws sws sws

SWS

sws sws

SINGLE YNG POTATO '12 80 PF SINGLE POTATO 80 PF SINGLE WHEAT 80 PF CHRISTIANIA VODKA 80 PF CIROC VODKA

VODKA 80 PF AMARETTO 70 PF COCONUT 70 PF PEACH 70 PF RED BERRY 70 PF CRANBERRY

60 PF 75 PF

CRYSTAL HEAD VODKA 80 PF DEBOWA POLISH VODKA BULLET & BARREL DEMIDOFF VODKA 80 PF DENAKA

80 PF BLACK RASPBERRY & BLUEBERRY 80 PF BLOOD ORANGE 80 PF COSMO CITRUS 80 PF WILD CHERRY 80 PF DOUBLE CROSS VODKA 80 PF DUE VODKA - ITALY DUE CHARDONNAY VODKA DUE GENUINE VODKA DUE MERLOT VODKA EFFEN VODKA

80 PF BLACK CHERRY 70 PF BLACK CHERRY 75 PF CUCUMBER 75 PF DUTCH RASPBERRY 75 PF RASPBERRY 75 PF SALTED CARAMEL 75 PF FAIR. VODKA QUINOA 80 PF FINLANDIA 80 PF FLIGHT RUSSIAN VODKA

OLD FASHIONED CAR MAUSER PISTOL MOTORCYCLE FORTY DEGREES RUSSIAN VODKA 80 PF FRIS VODKA

80 PF CHERRY 70 PF CITRUS 70 PF GRAPE 70 PF ORANGE 70 PF WHIPPED 70 PF GIVORI POLAND 80 PF GRAPEFRUIT

GRAPEFRUIT 70 PF RASPBERRY 75 PF REDBERRY 75 PF GREEN MARK RUSSIAN VODKA 80 PF GREY GOOSE

80 PF NIGHT VISION GRUVEN HANDCRAFTED - POLAND 80 PF HAMMER & SICKLE VODKA 80 PF HAN ASIAN VODKA 80 PF HEAVY WATER VODKA - SWEDEN 80 PF I SPIRIT VODKA 80 PF IDOL 80 PF IMPERIAL COLLECTION GOLD VODKA 80 PF JAZZ TRUMPET POLISH VODKA JEAN MARC XO VODKA 80 PF JEWEL OF RUSSIA - RUSSIA 80 PF

CLASSIC VODKA, ULTRA VODKA, BLACK LABEL ULTRA KALISHNIKOW AK-47 KARLSSON'S

GOLD POTATO VODKA 80 PF VODKA BATCH 2008 80 PF VODKA BATCH 2009 80 PF VODKA POTATO GOLD 80 PF KETEL ONE

CITROEN VODKA 80 PF ORANJE VODKA 80 PF VODKA 80 PF KISSUI VODKA 80 PF KLEINER FEIGLING VODKA 40 PF KROL VODKA

LEMON RASPBERRY VODKA VODKA 80 PF KRU VODKA 82 PF L'ORANGE 80 PF LA POIRE (PEAR) 80 PF LE CITRON 80 PF LEGEND OF KREMLIN VODKA 80 PF LEVEL VODKA 80 PF LOS JAROCHOS ALCOHOL 99 PF LUKSUSOWA VODKA 80 PF MANGO70 PF MAXIMUS 80 PF VODKA MONOPOLOWA VODKA - AUSTRIA 80 PF MONOPOLOWA VODKA - AUSTRIA 80 PF MOSKOVSKAYA RUSSIAN VODKA 80 PF

sws sws sws SWS

PWS PWS PWS PWS PWS YMCO YMCO YMCO PHI

sws

YMCO YMCO YMCO YMCO YMCO

sws WW WW WW

sws sws sws

SWS

sws sws sws

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Spirit Importer/Distributor I Directory AMIGOS TEQUILA

ALAMBIC, INC.

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

3D SPIRITS

ALBERT W. LIZER ENTERPRISES

ANCHOR DISTILLING CO. HOTALING & CO.

BAILYANA

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: dan@redrum.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

ALLIED BRANDS

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

AMIGOS USA

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

BACMAR INTERNATIONAL

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

82 BEVERAGE

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

BENEVA MEZCAL

BENJAMIN MELIN-JONES

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

INDUSTRY DIRECTORY

BIN

221

Directory I Spirit Importer/Distributor IMPEX WINE & SPIRITS INC.

275 CentennialWay, Ste 200 Tustin, CA 93680 Telephone:(714) 554-3911 Fax:(714) 554-8714

IMPORTERS DIRECT WHOLESALE CO., INC. 1944 Gardena Avenue

Glendale, CA 91204 Telephone:(323) 669-0495 Fax:(323) 669-0491 Website:spirits@idwco.com

INTERCO BRANDS INCORPORATED

899 El Centro St., Suite 102 South Pasadena, CA 91031 Telephone:(626) 441-7037

INTERNATIONAL SPIRITS AND WINES

333 North Bedford Road, Suite 140 Mount Kisco NY 10549 Telephone:(914) 471-4500 Fax:(914) 747-6666 INTERNATIONAL SPIRITS DIST.

1235W. El Segundo Blvd.

Gardena, CA 90247 Telephone:(323) 756-6777 Fax:(323) 756-8126

INTERNATIONAL TASTING GROUP/TEQUILA RACK

1600 Tysons Boulevard, 8th Fl. Mclean, VA 22102Telephone:(703) 245-8548 Fax:(443) 306-6090 Website:tequilarack.com IPN - INTERNATIONAL PRODUCT NEGOTIATION TEQUILA SPECIALIST

180 Mace Street, Suite A-4 Chula Vista CA 91911 Telephone:(619) 427-1928 Fax:(619) 427-1934

ISLAND OASIS

141 Norfolk St., P.O. Box 769 Walpole, MA 02081 Telephone:(800) 999-5674 Fax:(508) 553-7844

J. Woods Beverage Group

2441 Sprig Ct., Suite F Concord, CA 92520 Telephone:(925) 680-9463 www .jwoodsbeverage.com JFC INTERNATIONAL INC.

7101 E. Slauson Ave Los Angeles CA 90040 Telephone:(323) 721-6100 Fax:(323) 721-6133

JIM BEAM BRANDS CO.

510 lake Cook road Deerfield, ll 60015 Telephone:(847) 948-8888 Fax:(847) 948-0395

JONATHAN ENGLISH COMPANY

P.O. Box 3494 San Diego, CA 9213 Telephone:(619) 281-1133 Fax:(619) 296-8669

JUILO CASER CHAVEZ TEQUILA

Tequilera Ocho Mesas, LLC PO BOX 27827 Scottsdale, AZ 85255 USA 480.205.3811 Direct line 480.556.1539 Fax www.TEQUILAOM.com KAI VODKA LLC

1240 Ala Moana Blvd, Suite 315 Honolulu, HI 96814 Telephone:(808) 593.7731 Fax:(800) 593.7751 Website:kaivodka.com KARMA TEQUILA

32111 Mulholland Highway, Malibu, CA 90265 818-623-2500 www.karmatequila.com

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INDUSTRY DIRECTORY

K'CHA-THAI TRADING, USA

P.O. Box 1555 Gardena, CA 90249 Telephone:(310) 516-1969 21W.39th Street, 6th Floor New York, NY 10018 Telephone:(212) 3911111 ext. 106 Fax:(212) 391 1316 KINDRED SPIRITS

12000 Biscayne Blvd, Suite 504 Miami, Florida 33181 Telephone:(305) 919-9911 Fax:(305) 892 1681 Website:Kindredspiritsusa.com KOBRAND CORPORATION

One Manhattanville Road Purchase, NY 10577 Telephone:(914) 253-7715 134 E. 40th Street New York, NY 10016 Telephone:(212) 490-9300 Fax:(212) 986-7931 KORD DISTILLERIES USA

7740W. Manchester Ave. Ste.109A Playa Del Rey, CA 90293 Telephone:(310) 823-6158 Fax:(310) 822-4252

KROL VODKA

12135 Summit Court Beverly Hills, CA 90210 Telephone:(310) 271-2618 Fax:(310) 271-7624 Website:krolvodka.com LEBANESE ARAK CORPORATION 724 Thompson Avenue Glendale, CA 91201 Telephone:(818) 240-6800 Fax:(818) 240-8400 www.lacproducts.com

LA PAZ PRODUCTS, INC.

345 N. Oak Place Brea, CA 92821 Telephone:(714) 990-0982 Fax:(714) 990-2246 LA MANCHA DISTRIBUTING, INC.

24 Cannery Court Hayward, CA 94544 Telephone:(510) 886-3610 Fax:(510) 583-3576 LAIRD & COMPANY

One laird Road Scobeyville, NJ 07724 Telephone:(908) 542-0312 Fax:(908) 542-2244 LANSON INTL' AMERICAS, INC.

126 East 56th Street, Suite 300 New York, NY 10022 Telephone:(212) 751-0200 Fax:(212) 751-8919

LARRABEE BROS DISTRIBUTING CO.

P.O. Box 1850 Santa Maria, CA 93456 Telephone:(805)922-2108 Fax:(805) 925-9214 LE TOURMENT VERT ABSINTHE

Distillerie Vinet Ege SA 1160 Battery St. Ste 30 San Francisco, CA 94111 Telephone:(415) 732-1020 Fax:(415) 732-1001 LE VECKE CORPORATION

10810 Inland Avenue Mira Loma, CA 91752 Telephone:(909) 681-8600 Fax:(909) 681-8666

LEGACY IMPORTS, INC.

MARKO K. SPIRITS DISTRIBUTING

9498 Alternate A 1A lake Park, Fl 33403 Telephone:(561) 840-0333 Website:perfect1864.com

4001 Spring Mountain Rd.St. Helena, CA 94574 Telephone:(707) 312- 0206

LEONARD KREUSCH, INC.

3325 Mt. Prospect Road Franklin Park, ll 60131 Telephone:(847) 957-1100 Fax:(847) 957-1300

2000 le Grand Avenue Northvale, NJ 07647 Telephone:(201) 784-2500 Fax:(201) 784-0951 LIQUID INTERNATIONAL PREMIUM SPIRITS

MARSALLE COMPANY

MATA HARi ABSINTHE BOHEMIAN

334 East 74th Ave., Suite 6B New York, NY 10021 Telephone:(212) 717-2901

The Brand Action Team One Darling Drive Avon, CT 06001 Telephone:(860) 676-7900 Fax:(860) 679-0290

LOGRET IMPORT & EXPORT 150 N.Willow City of Industry, CA 91746 Telephone:626) 961-9800 Fax:(626) 961-8530

221 E.Walnut St., Suite 100 Pasadena, CA 91101 Telephone:(626) 683-3123 Fax:(626) 683-3124

LONG ISLAND SPIRITS

2182 Sound Avenue Baiting Hollow, NY 11933 Telephone:(631) 630-9322 Fax:(631) 630-0246 LOTUS VODKA

795 Folson St. San Francisco, CA 94107 Telephone:(415) 867-4463 Website:lotusvodka.com LUGANO IMPORTS, INC

580 Irwin Street, #7 San Rafael, CA 94901 Telephone: (415) 459-1547 Fax: (415) 453-7007 LUXCO

MARTINEZ BRANDS, INC.

MC CORMICK DISTILLING CO.

1192 Smoke RiverWay Sacramento, CA 95831 Telephone:(916) 427-7977 One McCormick laneWeston, MO 64098 Telephone:(816) 640-2276 Fax:(816) 640-2402 MECRCIER DISTRIBUTING

82355 Market St.Indio, CA 92201 Telephone:(619) 347-3561

MEGAWINE, INC.

161 Cohasset Street Van Nuys, CA 91406 Telephone:(818) 781-9686 Fax:(818) 781-9292 MILLERS GIN INC.

5050 Kemper Avenue St. Louis, MO 63139 Telephone: (314) 772-2626 Fax: (314) 772-6021

16375 NE 18th Ave., Ste. 323, NorthMiami Beach, Fl 33162 Telephone:(305) 919-9911 Fax:(305) 919-9918

LV INTERNACIONAL BRANDS LLC

MISSION BEVERAGE CO.

6940 Camino Maquiladora San Diego, CA 92154 Telephone: (310) 678-7415 Website: tequilacristeros.com.mx

550 S. Mission Road Los Angeles, CA 90033 Telephone:(323) 266-6238 Fax:(323) 526-1603

MIW MARKETING

MOET & HENNESSEY

3625 Del Amo Blvd., Ste 245 Torrance, CA 90503 Telephone: (310) 90503 MK SPIRITS LLC

2822 Van Ness Ave. San Francisco, CA, 94109 Telephone: (415) 409-4242 Fax:(415) 931-8030

8105 Irvine Center Drive, 850 Irvine, CA 92618 Telephone:(949) 788-5940 Fax:(949) 788-5950 2 Park Avenue New York, NY 10016 Telephone:(212) 251-8200 Fax:(212) 251-8388 MODERN SPIRITS

MAJESTIC DISTILLING CO.

168W. Pomona Ave. Monrovia, CA 91016 Telephone:(626) 711-9469 Website:TRUvodka.com

MAJESTIC MARKETING GROUP, LTD.

12975 Arroyo Street San Fernando, CA 91340 Telephone:(818) 837-7674

2200 Monumental Rd. Baltimore, MD 21227 Telephone: (410) 242-0200 Fax: (410) 247-7831

425 Aviation Blvd.

Santa Rosa, CA 95403 Telephone: (707) 544-4000 Fax:(707) 544-4187 MANGO BOTTLING INC.

3455 NE 12 Terrace #7 Oakland Park, Fl 32334 Telephone: (800) 866-8376

MARGARITA KING, THE

1390Wilshire Blvd., Ste.1705 Los Angeles, CA 90024 Telephone:(310) 246-1181

MODUGNO BROTHERS DISTRIBUTING

MONTEBELLO BRANDS COMPANY

1919Willow Springs Rd. Baltimore, MD 21222 Telephone:(410) 282-8800 Fax:(410) 282-8809 MONTECRISTO RUM

3012 S. Rancho Dr., Las Vegas, NV 891 Telephone:(702) 318-8446 Fax:(702) 735-8334