Beverage Industry News | October 2022

AZUL

FEATURES

12 ENGLISH WHISKY MAKES ITS MARK

A once-fledgling category is poised to invigorate the U.S. market.

18 FLECHA AZUL TEQUILA AIMS FORWARD

In two short years, Flecha Azul Tequila has established itself in the tequila market. Despite the popular category, Flecha Azul has stood out as an ultra-premium, elegant tequila on a forward trajectory.

30 THE DRINKS ENTREPRENEUR’S GUIDE TO BUSINESS OWNERSHIP

Essential advice from seasoned leaders.

36 MAXIMIZING RETAIL DESIGN

Wine and spirits shop owners weigh in on creating functional spaces.

42 CANNABIS LOUNGES ARE ON THE RISE

How will these niche hangouts impact the bar industry?

48 AMERICAN SINGLE MALT GETS THE SPOTLIGHT

A long clamored-for designation gives the whiskey category new momentum.

54 THE NEW, U.S. INDEPENDENT WHISKEY BOTTLERS

A slew of indie U.S. bottlers are taking cues from across the pond to blend their barrels.

PROFILES

14 FRESH FALL COCKTAILS

What better time of year is there for relaxing and toasting with friends?

28 ELIJAH CRAIG OLD FASHIONED WEEK

Now in its third year, Elijah Craig Old Fashioned Week is set to take place October 14 to 23.

58 CESARI JUSTO

A wine that showcases the elusive intersection of concentration and lightness.

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30

DRINK PINK FOR A CAUSE

October is Breast Cancer Awareness Month! Join in the movement to help raise awareness and funds for breast cancer by supporting brands that are promoting and selling pink or pink ribbon themed products to raise vital funds for breast cancer charities. Since 1985, millions throughout the world get involved in Breast Cancer Awareness Month, a campaign that increases awareness of a disease that afflicts approximately 1 in 8 women in the United States.

Throughout the years, I’ve had the pleasure of meeting and working with so many talented women in all aspects of our industry. There are now more women working in the wine, beer and spirit marketplace than ever before, and if you have not been directly affected by the disease, it’s likely that a friend, family member, neighbor or coworker has unfortunately. The good news is that most women can survive breast cancer if it is detected early enough. This is why education and awareness are so vitally important! I encourage you to support Breast Cancer Awareness Month, and help raise money to provide for life-saving research. Consider running a "Pink Cocktail Promotion" and mixing up pink-hued drinks, with proceeds benefiting local breast cancer charities. Drink Pink, and help save the lives of so many women!

For all my friends who love cocktails, I want to put “Cheers To Today: 365 Cocktails Because Every Day is a Holiday” book by Chris Vola, on your radar. These days we are all looking for a joyful, bright spot at the end of another day, and for some of us, that joy often comes wrapped up in the form of a nightcap or tipple. However, rather than recycle the same old recipe every evening when the clock strikes 5, why not find a reason to shake things up 365 days of the year and beyond!

Packed with creative cocktails to ring in major, minor, and all too often, maybemade-up holidays, like "Absurdity Day" (November 20), for example, this book is the perfect read for mixologists who love to experiment. From variations, to twists on familiar favorites, to newly invented libations, CHEERS TO TODAY, of course gives readers a reason to imbibe, but it also teaches about classic cocktails and their offspring, encouraging readers to get just as creative as the book's never-ending list of occasions, in conjunction with vibrant illustrations and clever humor, this is the ultimate in bartending variety! Check it out, and most of all, have fun with it!

VOLUME 89, ISSUE NUMBER 5

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Amanda Schuster

Marcy Gordon

Cesar Ramirez

Claudia Alarcon

Faith Parker

Miko Clark

Jack Robertiello

Juan Alvarez

Kristen Wolfe Bieler

Dale DeGroff

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Ed McCarthy

Francine Cohen Virginia Miller

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Victoria Araceli Vann

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HEIGHTENED SENSES

OAX Original has rolled out the second installment of its wild, singleorigin foraged agave mezcales distilled by maestro mezcalero Enrique Hernández Zenea. The limited-edition Arroqueño, Tobalá, and Tepeztate styles are packaged in eye-catching matte black, white, and pink bottles, evoking vernacular Mexican architecture by such talents as the late Luis Barragán. Flaunting a higher proof than the original release, Batch #2 also marks the debut of a reforesting initiative, in which every bottle of mezcal produced will restore an agave plant back to its endemic environment.

SRP: $125 to $185 per 750-ml bottle

AMERICAN COMEBACK

After a three-year hiatus, Botran Rum has returned to the U.S. market. Made in Guatemala, the single-estate aged rums, including No. 8, No. 12, No. 15, No. 18, and Reserva Blanca varieties, also sport a new look. The updated colorful packaging now references Guatemala’s abundance of natural resources and incorporates stamps that highlight the brand’s ISCC Plus (International Sustainability and Carbon Certification) accreditation and “Ron de Guatemala” Protected Designation of Origin.

SRP: $19.99 to $44.99 per 700-ml bottle

HIGH DESIGN

The London furniture and lighting designer Lee Broom has teamed up with Rémy Martin to reimagine the Cognac house’s glittering XO decanter for the first time since its inception in 1981. Broom, who has a background in fashion, captured both the brand’s sumptuousness and the liquid’s appeal simply served over a single ice cube through the presence of myriad starburst cuts carved into the limited-edition decanter. Recalling icicles, they represent the hundreds of eaux-de-vie found within the Rémy Martin XO blend.

SRP: $260 per 750-ml bottle

SOFT DRINK

Boston-based Harpoon Brewery has introduced its first-ever non-alcoholic o ering. Open League (less than 0.5 % ABV per serving) is a light, hazy IPA alternative that clocks in at just 35 calories, brewed with tropical simcoe, citra, and mosaic hops as well as toasted buckwheat, chia seeds, and sea salt for electrolytes.

SRP: $9.99 to $10.99 per six-pack of 12-oz cans

PERFECT SHOT

At the now-shuttered New York bar Ghost Donkey, guests savored a 50/50 blend of mezcal and Mr Black co ee liqueur. Smitten with the combination, Mr Black founder, Tom Black, set out to create Mezcal Cask Co ee Liqueur, a limited-edition collaboration with Ilegal Mezcal that flaunts undertones of smoke and nutmeg. A follow-up to Mr Black’s barrel-aged expressions with Whistlepig Rye and Bundaberg Rum, the spirit was matured in Ilegal’s American oak barrels, imported to Australia from Oaxaca for three months, and then invigorated with fresh joven mezcal.

SRP: $59.99 per 750-ml bottle

1. BATCH 22

Actor Matthew Arkin fell for aquavit on a European film set more than 40 years ago, and that passion has sparked the creation of Batch 22 Classic Gold, an American version of the traditional Scandinavian spirit created with partners Bruce Glassman and Marc Marosi. Instead of anise, fennel, and cumin, ingredients that typically define aquavit, the founders opted for a less overpowering citrus-spicebotanical recipe—fittingly the 22nd iteration— that emphasizes dill and caraway.

2. SILVER OAK CELLARS

Family-owned Silver Oak Cellars produces only Cabernet Sauvignon from its Napa Valley and Alexander Valley wineries. Its latest o ering, the Silver Oak Alexander Valley Cabernet Sauvignon 2018, is rounded out with 4.2 percent Merlot and one percent Cabernet Franc. Aged in American oak barrels for 18 months after blending, the fruit-forward wine exhibits juicy cassis and pomegranate on the palate.

3. CITADELLE GIN

It was 1996 when Maison Ferrand owner and master blender Alexandre Gabriel introduced Citadelle, the revolutionary French gin marrying 19 botanicals. To celebrate the spirit’s 25-year anniversary— and its state-of-the-art distillery that opened in Cognac last year—Gabriel has released Citadelle Gin Juniper Décadence. Aged in small, custom juniper casks, it has a smoky, herbaceous profile rife with juniper, pepper, coconut, and ginger.

SRP: $34.99 per 700-ml

4. BREAD & BUTTER WINES

Bread & Butter’s roster of everyday wines includes California Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, Merlot, rosé, and a DOC Italian Prosecco. Its most recent innovation? A crisp, food-friendly Pinot Grigio spun from California grapes by winemaker Linda Trotta.

5. RAGNARÖK RYE

Virginia distillery Catoctin Creek and American heavy metal band GWAR—which also has roots in the state—have teamed up once again for the second edition of Ragnarök Rye, which first made its debut in 2021. The 92-proof whiskey, aged in charred new white oak, sugar maple, and cherry wood barrels, is adorned with label artwork from GWAR’s album, The New Dark Ages, and capped in collectible metal die-cast toppers that represent all five band members.

SRP: $15.99 per

SRP:

6. LINDEN LEAF

Harmonious bundles of botanical molecules are the backbone of Cambridge, Englandbased Linden Leaf’s 88 Organic Molecular Gin and Singularity Organic Molecular Vodka, now available stateside. The sipping gin comprises 88 flavor molecules from 28 botanicals (20 percent of them fresh) like yuzu, calamansi, grains of paradise, and Aztec sweet herb, while the silky vodka stars an organic, non-GMO mix of wheat, barley, rye, and ancient grains such as spelt.

SRP: $38.88 to $28.99 per 750-ml bottle

7. RENEGADE RUM

The Caribbean island of Grenada flaunts motley terroirs and Renegade Rum Distillery— from Mark Reynier of Waterford Whisky fame—is putting them front and center with its quartet of Single Farm Origin white rums. Highlighting di erent cane varieties and distillation styles, the pre-cask collection spans Nursery, from La Calome Valley; Hope, influenced by pyroclastic boulders; and Lake Antoine, one from cane grown on Lower Crater Lake South and the other from Upper Crater Lake South.

8. HARD ROCK GRAB ’N’ GO COCKTAILS

Hard Rock International expands its readyto-drink portfolio of hard seltzers and classic libations with Grab ’n’ Go Cocktails under the license of Stewart’s Enterprise Holdings, Inc. First up: breezy, single-serve cans (10% ABV) of Long Island Iced Tea and New Orleans favorite, the Hurricane.

9. WILDERTON

Portland, Oregon-based Wilderton crafts non-alcoholic spirits with raw botanicals from around the globe, including smoky Earthen and bright Lustre. Now, there’s the spritz-ready Bittersweet Aperitivo, melding grapefruit, orange blossom, and Italian lemon with sandalwood, gentian, and wormwood. Chardonnay grape juice adds a balanced wine-like jolt of sweetness.

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10. BRISTOW GIN

Bristow Gin, produced at Mississippi’s Cathead Distillery, has rolled out a bold seven-yearold Barrel Aged Reserve alongside its oneand four-year-old expressions. One of the oldest barrel-aged gins to hit the market, it is reminiscent of a whiskey, layered with notes of mature oak, caramel, and vanilla.

11. SCOUT WILD

Scout & Cellar, the fast-growing winery founded by Sarah Shadonix, has partnered with Miller Family Wine Company to unveil Scout Wild, a line of wines spawned from grapes grown without toxic pesticides and free of artificial ingredients. The inaugural lineup of California Sauvignon Blanc, rosé, and a red blend—Scout & Cellar’s first foray into retail—all embrace the brand’s trademark Clean-Crafted Commitment.

12. LITTLE BOOK

For “To the Finish,” Chapter 6 of Freddie Noe’s Little Book Whiskey series, the eighthgeneration master distiller of the Fred B. Noe Distillery turned to the kitchen for inspiration. The five complementary liquids Noe combined in the 117.45-proof whiskey take cues from the woods he smokes in the grill for family meals. A five-year-old Kentucky straight bourbon is joined by fouryear-old straight malt whiskeys finished with cherry and maple wood staves as well as hickory- and apple wood-smoked barrels.

SRP: $100 per 750-ml bottle

SRP: $18.99 per 750-ml bottle

SRP: $124.99 per 750-ml bottle

littlebookwhiskey.com

Heaven Hill Springs Distillery

Nearly nine decades since the five Shapira Brothers founded "Old Heavenhill Springs" distillery, Heaven Hill broke ground on a new, state-of-the-art American Whiskey distillery situated in the heart of the Bourbon Capital of the World: Bardstown, Kentucky. This marks Heaven Hill's return to distilling in Bardstown since the loss of its onsite distillery, seven rickhouses, and nearly 100,000 barrels of whiskey, in the devastating fire of 1996.

about

IS IT TIME TO PAY ATTENTION TO ENGLISH WHISKY?

ENGLISH WHISKY, A PREVIOUSLY NONEXISTENT CATEGORY, IS GROWING FAST WITH A FLURRY OF NEW BRANDS SOON TO ARRIVE ON U.S. SHORES

BY JACOPO MAZZEO

Just over a decade ago, few would have bet on the success of English wine. Even fewer, probably, would have expected the country to develop a vibrant whisky industry. But from 2019 to 2023, the volume of whisky produced by English distilleries is forecasted to grow 189 percent, according to the newly formed English Whisky Guild, and English whiskies are starting to gain international recognition.

England has indeed produced whisky in the past, albeit not to the same extent as neighboring Scotland and Ireland. By the early 1900s, however, the last surviving maker closed down and the island was left whiskyless throughout most of the 20th century. And yet today, there are over 30 operating whisky distilleries at various stages of production and an ever-growing number of newcomers awaiting their first nectar to reach maturity.

“With our brewing and distilling tradition here in England, you can’t help but believe that ours can be a wonderful addition to the world of whisky,” says Stephen Russell, the founder of Kent-based Copper Rivet Distillery.

Many English whisky distilleries were established on the back of a broader, countrywide craft distilling boom fueled by the 2008 repeal of the Sales of Spirits Act, commonly known as the Gin Act 1751. The market was flooded with new gin brands, while whisky production—which requires larger investments and a minimum of three years for a batch to enter the market—took a little longer to show its potential.

FINDING THE ENGLISH STYLE

English distillers approach whisky-making with a marked avant-garde mindset, equally inspired by neighboring, authoritative whisky cultures—the Scottish and

ABOVE, LEFT TO RIGHT: The English Single Malt // Copper Rivet Distillery’s Masthouse Whisky // The Whiskymaker’s Reserve No. 5

the Irish—as by the experimental nature of New World spirits makers.

“We have no real, recent tradition, meaning we have no real legacy to hold us back,” says Russell. “There is a clear desire not to try to be ‘Scottish whisky south of the border,’ but instead to be interesting and employ innovative techniques, use best practices from around the world (in our case, especially the United States), and do whatever it takes to create whisky that tastes amazing.”

English whisky distilleries do indeed paint on a blank canvas. In fact, some reject the canvas itselff. Copper Rivet’s latest expression, for instance, is an unusual blend of pot- and column-distilled spirit with a grain bill that involves Belgravia barley malt, Claire wheat, and Arantes rye.

While embracing traditional techniques and recipes, English distillers tend to focus on flavor research. Bristol-based Circumstance Distillery specializes in characterful, one-off grain-based spirits; its inaugural whisky release—due in the fall—tastes promising. “Our first whisky comes from a single cask, just 250 bottles,” says Liam Hirt, the founder of Circumstance. “For the next 10 years or so all whisky releases will be single casks.” The expression is made with a blend of malted and unmalted barley, fermented with French saison beer yeast.

Circumstance’s countless experiments often draw inspiration from Bristol’s vi brant craft beer scene. Wheat-based wash is aptly fermented with Bavarian wheat beer yeast, while a mix of saison and mead yeast is used on a rye-based mash. The team has been experimenting with British and Irish ale yeasts, too. “The mead yeast gets the floral notes out of the rye, while the saison yeast produces a very flavorsome base beer, with lots of citrus notes,” says Circum stance distiller Andrew Osborne.

THINKING BIG

As the industry matures, English whiskies are increasingly available in international markets, with a growing number reaching U.S. shores, too. Industry pioneer The English Whisky Company—whose 15 years of activity make it the country’s oldest operating whisky distillery—is currently available in the U.S. through South Carolina-based Total Beverage Solutions, and Circumstance is planning to enter the American market once its debut whisky sees the light in September.

In March this year, a crowdfunding campaign raised $1.6 million for Cumbriabased The Lakes Distillery—its whisky has won a handful of international awards––to increase its spirit-making capacity and to plan its U.S. launch for later this year. Meanwhile, Cotswolds Distillery, which is already available in a dozen U.S. states, forecasts to grow its American market by 300 percent by the end of 2022. Earlier this year, the distillery revealed it will soon be commissioning a new, larger site. With a yearly potential of 500,000 liters of pure alcohol, not only will the expansion allow Cotswolds to considerably up its exports, it will grant the distillery the status of England’s largest whisky producer, too.

Crossing the pond is also in the pipeline for Copper Rivet, with an initial focus on Texas and Florida. “Our production is about five times what it was in our first year (2016), and in three years I expect it to

be three times more than today,” says Russell. “My guess is that our growth probably mirrors the industry as a whole.”

To support the industry’s rapid development, the country's leading producers teamed up to form the English Whisky Guild in May of this year, and submitted an application to legally define a geographical indication (GI) for English whisky. The proposal is currently being reviewed by the U.K.’s Department for Environment, Food and Rural Affairs.

While the proposed GI shows a clear Irish and Scottish stylistic influence, the suggested criteria are intended to reflect the industry’s innovative nature—by allowing maturation to undergo in any wood type, for instance—and clearly promotes its principal unique selling point by requiring grains to be of U.K. origin.

The process is expected to move forward by the end of the summer and the group of producers believes it will help the English industry rival more established whisky regions. “English whisky has been around for a while; several of my fellow producers are coming up to their 10th birthday,” says Andrew Nelstrop, the chair of the English Whisky Guild and owner of The English Whisky Company. “Obviously it’s quite young compared to our northern neighbors, but it is no longer a fledgling industry. Production rates are growing fast. We have got momentum.” n

PHOTOGRAPHY

Copper stills at

English Whisky Company

Liam Hirt of Circumstance Distillery

GRAPEFRUIT PROSECCO SPRITZER

2 ½ oz. Korbel Prosecco

1 oz. grapefruit juice

Soda water

Method: Fill a large wine glass with ice. Add grapefruit juice, Prosecco, and soda water. Garnish with grapefruit slice and rosemary sprig.

GUAVA COLADA

1 ½ oz. Santa Teresa 1796 Rum

¾ oz. lime juice

¾ oz. Monin guava syrup

¾ oz. Coco Lopez coconut cream

Method: Combine all ingredients in a cocktail shaker. Add ice and shake. Strain over ice into a Collins or Hurricane glass. Garnish with a burnt cinnamon stick and lime wheel.

AMERICANO FOR ADULTS ONLY

1 oz. Bitter Rouge White

¾ oz. Riserva Carlo Alberto White Vermouth

¾ oz. lemon juice

Method: Add Bitter Rouge White, vermouth, and lemon juice into a glass. Stir and garnish with a basil leaf.

TIERRA COCKTAIL

2 oz. Matusalem Gran Reserva 15-Year-Old Rum

1 oz. apple juice

½ oz. fresh lemon juice

½ oz. beetroot syrup

Method: Add rum, apple juice, fresh lemon juice, beetroot syrup, and ice into a cocktail shaker. Shake until well chilled. Garnish with wild hibiscus.

COCKTAILS

JARDIN DE MENTA

by Lynn House, national portfolio mixologist for Heaven Hill

2 oz. Lunazul Blanco Tequila

½ oz. fresh lime juice

½ oz. cane sugar syrup

2 sprigs of mint

2 oz. Topo Chico

Method: Muddle 1 sprig of mint and lime juice, next add cane syrup and Lunazul. Ice and shake. Serve over fresh ice, top with Topo Chico and garnish with a fresh sprig of mint.

TUXEDO

2 oz. Conniption

American Dry Gin

1 oz. fino or manzanilla sherry

2 dashes orange bitters

Method: Stir all ingredients with ice in a mixing glass. Strain into a chilled Martini glass. Garnish with an expressed lemon peel.

DANCE POLICE

Created by: Midnight Rambler bar team at The Joule, Dallas

1 ½ oz. Patrón Silver Tequila

*1 ½ oz. watermelon cordial

Fever-Tree Lime & Yuzu Cubed ice

Method: Add tequila and watermelon cordial to an ice-filled highball glass. Top with Fever-Tree. Garnish with a watermelon Dum-Dums lollipop sprinkled with Electricdust.

*WATERMELON CORDIAL

1 pint fresh, strained watermelon juice ½ cup sugar

½ tsp. malic acid ¼ tsp. citric acid

Method: Add all ingredients to a blender and blend on a low setting for four minutes. Strain into a labeled and sterilized glass jar. Will last for one week if refrigerated.

KING ST. CHERRY TART SPRITZ

4 oz. King St. Vodka

2 oz. tart cherry juice

1 oz. simple syrup

1 oz. fresh lime juice

5 to 6 oz. Prosecco 2 oz. sparkling water

Method: Add vodka, cherry juice, simple syrup, and lime juice to a cocktail shaker. Shake and pour over ice in a large wine glass. Top with Prosecco or Champagne and sparkling water. Garnish with a flamed lemon slice and/or an edible flower.

JARDIN DE MENTA PHOTO COURTESY OF CASON LATIMER / DANCE POLICE PHOTO COURTESY OF THE JOULE

RYE

FLECHA AZUL TEQUILA AIMS FORWARD

Written by Allison Levine

Tequila (and mezcal) was the second fastest growing spirits category in 2021. Tequila was also the second largest category by revenue, behind vodka. According to the Distilled Spirits Council of the U.S., Tequila/Mezcal sales have grown 30% between 2020 and 2021. And with consumers wanting tequilas that can be sipped and savored, as well as mixed in drinks, agave-based liquor is the second best-selling category with the potential to overtake vodka’s number one position.

Tequila has been around for centuries and today there are more than 1500 brands on the market. And in 2020, Flecha Azul entered the market. Despite the popular category, Flecha Azul has stood out as an ultra-premium, elegant tequila on a forward trajectory. “Flecha Azul is one of the few Mexican owned and operated tequilas in the world. When you taste it, you can tell the difference between Flecha Azul and the myriad of other tequilas in the marketplace,” explained co-founder Aron Marquez. “The flavors are authentic, and the process follows time honored tequila traditions.”

Aron Marquez, Mark Wahlberg & Abraham Ancer

Flecha Azul was created by long-time friends Aron Marquez and Abraham Ancer. Ancer, the number one Mexican golfer in the world, and Marquez, an entrepreneur who is CEO of industryleading oil company Wildcat Oil Tools, bonded over their Mexican heritage and their shared passion for tequila. In 2017, they were looking for opportunities to become business partners and wanted to honor their Mexican heritage. “Abraham and I have been longtime friends and always wanted to find a way to do business together. We are both passionate about our Mexican heritage and thought no better way to honor our roots than through tequila,” Marquez explained. He added, “We saw a lot of inauthentic tequilas entering the market and we wanted to create something better and of the utmost quality. After years of research and trial, Flecha Azul was born.”

Flecha Azul means “blue arrow” in Spanish. The significance of “flecha” is that an arrow is a sign of perseverance as it can only be shot and propelled forward when pulled backward. To hit its target, the arrow must be aimed high. This holds true to the humble beginnings of the brand’s founders who have aimed high, overcome all pullbacks, and launched their paths to success. The meaning of the word “azul” is in reference to the Blue Weber Agave, the highest quality

of agave used for tequila. The arrow is part of the Flecha Azul logo in which a blue arrow is subtly placed inside the coa, a quintessential tool used to harvest the Piña (the core of Blue Weber Agave), which symbolizes strength. Jimadores, the highly skilled Mexican farmers, spend

that the light gives to the fields of Jalisco, Mexico. It is also a symbol of purity and authenticity of Flecha Azul Tequila.

The authenticity of Flecha Azul begins with the production. Flecha Azul is produced by Tequila Orendain of Jalisco, a multigenerational Mexican family that has been making tequila since 1840. In 1926, Don Eduardo Orendain Gonzalez began his own company, affectionately known as “La Mexicana”, after acquiring a small and rudimentary distillery. Don Eduardo had a love for the countryside, a disciplined work ethic, and a commitment to quality that he passed down to his children. Today “La Mexicana” is owned by the 3rd generation of the Orendain family.

hours hand cutting each individual leaf from every plant. This process is both time and labor-intensive and requires incredible skill and strength to harvest the agave. Surrounding the arrow and coa are dozens of Blue Weber Agave leaves. The leaves are strategically placed to look like an energetic burst of light behind the coa and arrow, representing the bright and vibrant culture of the people of Mexico. The logo of Flecha Azul is a symbol of life

Marquez and Ancer have had a long relationship with the Orendain family, who produce some of the best tequilas on the market. The Orendain family agreed to help them create Flecha Azul and “we could not have been more thrilled,” added Marquez. “Working with worldclass tequila makers allowed us to craft a tequila in the mold of all of the tequilas we love, but with our own unique touch.”

The integrity of Flecha Azul is also in the product and process. The agave is gown in the heart of Tequila in the lowlands of Jalisco. The jimadores harvest the agave

“Flecha Azul is one of the few Mexican owned and operated tequilas in the world. When you taste it, you can tell the difference between Flecha Azul and the myriad of other tequilas in the marketplace,” explained co-founder Aron Marquez.

only when it reaches full maturity. Any pieces of the plant that are not used are retuned to the land, along with peanut plants that are sown between the rows to nurture the soil.

The agave piñas are cooked in hornos, traditional masonry ovens. The juice is extracted from the piñas and put in the fermentation tank where a proprietary yeast strain is added. After 72 hours of fermentation, the rich, sweet mosto is released from the agave. The mosto then goes through at least two distillations to become Flecha Azul Tequila. The tequila is first stored in aging tanks and then placed into exclusive ex-Bourbon American white oak barrels from Kentucky.

In two short years, Flecha Azul Tequila has established itself in the tequila market. The brand’s ratings on tequilamatchmaker.com far exceed the top selling brands in the super and ultrapremium tequila categories. The Flecha Azul Blanco recently won the Double Gold Medal at the New York World Wine & Spirits Competition.

And, in 2021, actor and entrepreneur Mark Wahlberg came in as an investor to help take Flecha Azul to the next level. A celebrity getting involved in a tequila brand, or any spirits brand, is not new. The increased popularity of tequila has

also increased the number of celebrities who have entered the category. First there was George Clooney, then Bryan Cranston and Aaron Paul, Dwayne Johnson, and Michael Jordan, as well as Nick Jonas, Rita Ora, Adam Levine and Sammy Hagar, Justin Timberlake, and Sean “Diddy” Combs.

Marquez and Ancer were not looking for a celebrity to join their team. Wahlberg met Marquez and Ancer playing golf and that is where they realized they connected on a personal level. Wahlberg shared that they “are all family-oriented, self-made guys and I was just really loving what they were doing with Flecha Azul. And I loved their story; everything that they have done is so similar to what I am trying to build on my own, one step at a time.” Marquez added that when they met Mark, “the partnership felt natural. We quickly bonded over our similar upbringings and devotion to faith and family. The arrow in our logo represents that despite all our setbacks, Abraham and I aimed high for success, and we recognized the same qualities in Mark.”

The fitness conscious Wahlberg had always been a wine drinker but was aware of the sugar and calories in wine. A friend told him that if he switched to tequila instead of wine, he would not have to work out as hard since there are less calories and less fluid intake. That

is when he started drinking tequila. “It’s funny because when I started sampling what was out there, and I tried Flecha. I could tell the difference between really good tequila and stuff that is curated by somebody else, who might not have the same level of experience.”

As an entrepreneur, Wahlberg has invested in multiple businesses, and he recognized the popularity of the Tequila category. “The space is growing thanks to guys like Dwayne and George,” he explained. And after meeting Marquez and Anzer, Wahlberg “wanted to invest in THEM because I saw the potential to make Flecha Azul number one.”

As an investor in Flecha Azul, Wahlberg is not claiming to own the business. “You have all these other people out there claiming to have gone to Mexico and created tequila and cultivated agave and all this stuff. I did not want to jump on that wagon,” Wahlberg shared. “After I met the co-founders of Flecha Azul, Abraham and Aron, I recognized the star power the two had and wanted to support their venture. They are hardworking, talented guys and I put a big check behind them to help them succeed.”

Wahlberg’s investment is focused on his belief in Marquez and Ancer’s vision and potential and knowing they have created the best tequila out there. “These guys

really are stars, so for me to be able to recognize their talent, their ability, and their achievements and then to be able to put them on a platform and celebrate them and their success, it is exciting to me,” Wahlberg added.

For Wahlberg, he is enjoying supporting his friends and helping to grow the brand. He explained that “it is an amazing feeling to pour a glass for someone who has not tried Flecha yet and seeing their reaction to how good it tastes.”

The key is getting everyone to taste Flecha Azul and that is Wahlberg’s goal. “Everything that we have we are going

to tap into and utilize to make sure this brand is as successful as possible. I know that when people get their hands on Flecha Azul, they will be sold. You can taste the authenticity.”

There are five expressions of Flecha Azul Tequila. Blanco is the foundation of all the tequilas. It rests for two months in stainless steel and offers a balanced flavor profile where expressive spice and cooked agave give way to ripe fruit and honeysweet floral notes. Reposado spends six months in ex-Bourbon American oak barrels and has notes of citrus, grassiness, vanilla, sandalwood, and baking spices. Añejo spends 18 months in ex-Bourbon

barrels and has notes of caramel, dried herbs, pineapple cream soda, and black pepper. Cristalino is a triple filtered Añejo that has notes of vanilla and dark chocolate. Extra Añejo is aged for 36 months in ex-Bourbon American oak barrels and has notes of praline, roasted pineapple, and vanilla.

SIP AND SAVOR FLECHA AZUL TEQUILAS OR TRY THEM IN A COCKTAIL

Flecha Azul Margarita

2 oz Flecha Azul Blanco Tequila

1 oz Fresh Lime Juice

1 oz Simple Syrup

Pinch of Salt

Method: Shake all ingredients in a cocktail shaker with ice. Pour into a glass of your choice. Add a pinch of salt to taste.

Flecha Azul

El Seventy-Five

1 oz Flecha Azul Reposado Tequila

.5 oz Simple Syrup (1:1 Sugar + Water)

Champagne

Method: Shake tequila and simple syrup in a cocktail shaker. Strain into a tasting flute. Top with champagne.

Flecha Azul

Blackberry Spritz

2 oz Flecha Azul Blanco Tequila

½ oz fresh lime juice

½ oz simple syrup

Sparkling water

Fresh blackberries

Method: Muddle 3 – 4 blackberries at in a rocks glass and add ice. Combine tequila, lime juice and simple syrup in a cocktail shaker. Once shaken, add to glass with muddled blackberries and ice and top off with sparkling water. Garnish with whole blackberries.

Flecha Azul Tequila

Old Fashioned

2 oz Flecha Azul Añejo Tequila

¼ oz Simple Syrup (1:1 Sugar + Water)

2 dashes of Angostura bitters

Orange Peel

Orange Slice for Garnish

Method: In a rocks glass, add 2 dashes of Angostura bitters, simple syrup, and Flecha Azul Añejo Tequila into ice and stir well. Express the oils from an orange peel and garnish with an orange slice.

Flecha Azul Margarita

Flecha Azul Blackberry Spritiz

BOTTLE AND BOOK

Tuscan winery Ornellaia’s Poggio alle Gazze dell’Ornellaia 2020 is characterized by a bright straw yellow hue and aromas of peach and sage. The Mediterranean-style wine, a blend of Sauvignon Blanc, Viognier, Verdicchio, and Vermentino, is fittingly accompanied by a cookbook that brings together chef recipes celebrating the Mediterranean Sea.

SRP: $82 per 750-ml bottle

BOXED IN

Allison Luvera and Lauren De Niro Pipher take boxed wines to new heights with their launch of Juliet. The two inaugural selections, Sauvignon Blanc 2021 and Grenache Rosé 2021, originate from a Certified California Sustainable winery in Santa Barbara’s Happy Canyon AVA, and are housed in colorful cylinder containers made with recycled materials. These packages, dubbed Eco Magnums, hold two bottles’ worth of wine accessed via a spout and are equipped with handles to facilitate on-the-go gatherings.

SRP: $45.99 per 1.5-liter box of wine

ODE TO SICILY

Quattro Quarti Bianco 2021, from the Italian cooperative Cantine Ermes, comprises four di erent Grillo grapes grown in Sicily’s Trapani region. The balanced, food-friendly wine showcases soft layers of orange blossom, yellow peach, and almond.

SRP: $18 per 750-ml bottle

CHILEAN MILESTONE

In honor of its 25th anniversary, Seña, the pioneering Chilean wine estate established by Eduardo Chadwick and Robert Mondavi, is reintroducing its well-received 2009 library vintage from the Aconcagua Valley. The Cabernet Sauvignondominant blend, rounded out with Carménère, Merlot, Petit Verdot, and Cabernet Franc, leads with chocolate and tobacco aromatics, morphing to raspberry and cherry on the palate. Available alongside the recent 2019 release, the 2009 is nestled in a collectible wooden box.

SRP: $150 per 750-ml bottle

FRESH ADDITION

Fresh Vine Wines, founded by actresses Nina Dobrev and Julianne Hough, has bolstered its Napa-produced lineup of lower-carb, lower-calorie Cabernet Sauvignon, Chardonnay, Pinot Noir, and rosé with a Sauvignon Blanc. Tasting of white peach, Meyer lemon, and pomelo, the wine contains 98 calories, 0.1 grams sugar, and 2.8 grams carbs in an average five-ounce glass.

SRP: $22.99 per 750-ml bottle

ITALIAN EXPANSION

Terlato Wines has rolled out Cutizzi 2021, a Greco di Tufo DOCG from Feudi di San Gregorio, to the U.S. market. Hailing from one of the Campania winery’s finest vineyards, Cutizzi was matured for four to five months in stainless steel on the lees and exhibits notes of peach, pear, and green plum.

SRP: $38 per 750-ml bottle

CALIFORNIA MEETS THE LOIRE VALLEY

John and Reed Skupny, the father-and-son winemaking team behind St. Helena winery Lang & Reed Napa Valley, continue to put Chenin Blanc in the limelight with their fruit-and mineralladen, single-vineyard Talmage 2020. Sourced from a 40-year-old site in Mendocino, the grapes were whole-cluster pressed and divided into two French oak and seasoned Austrian barrels where they matured for 14 months before assemblage.

SRP: $60 per 750-ml bottle

PIEDMONT POP

Banfi has broadened its Rosa Regale portfolio of e ervescent red and white wines with a sparkling rosé. Made in Italy’s Piedmont region with hand-picked, destemmed, crushed, and gently pressed Brachetto grapes, the versatile aperitivo expresses grapefruit, ripe melon, and orange blossom.

SRP: $19.99 per 750-ml bottle

THE COMEBACK

After fans clamored for its return, Avaline has reinstated its limited-edition Grenache Blanc. The medium-bodied wine, which garnered the longest-ever waitlist for Cameron Diaz and Katherine Power’s California label, is crafted from organic grapes that elicit lemon zest, apricot, and florals.

SRP: $28 per 750-ml bottle

CASUAL IMBIBING

Beyond its namesake collection, Dow’s Port from Symington Family Estates also turns out Vale do Bomfim, a table wine. Following its red o ering, which debuted back in 2004, there is now a white that unites 45 percent Malvasia Fina, 25 percent Rabigato, 10 percent Viosinho, 10 percent Arinto, and 10 percent of field blend grapes. Dow’s Vale do Bomfim Douro White 2021 also marks the brand’s updated packaging, now bearing photographs of second-generation Symington family members from the 1930s.

SRP: $15 per 750-ml bottle

ELIJAH CRAIG OLD FASHIONED WEEK STIRS UP FOR A THIRD ROUND

By Amanda Schuster

We can all agree there are many things that began in 2020 that we could do without now. However, it was also a year that saw the start of new, auspicious traditions, particularly Heaven Hill’s Elijah Craig Old Fashioned Week. It’s a weeklong event surrounding the most classic of American whiskey cocktails that not only causes the best kind of stir to participate in, but also benefits the hospitality industry. Since 2020, the event has raised over $200,000 for restaurant and bar workers in need.

Now in its third year, Elijah Craig Old Fashioned Week is set to take place October 14 to 23. This year’s proceeds will go toward the Southern Smoke Foundation, a Houston, TX-based initiative that provides direct funding to hospitality workers battling physical or mental illness, personal loss or injury due to natural disasters, or continuing to experience hardship caused by the COVID-19 pandemic.

During the weeklong event, bars and restaurants across the U.S. will serve their house styles of Old Fashioned cocktails made with either Elijah Craig Bourbon or Elijah Craig Rye (now available nationally) and feature it on their cocktail menus. Consumers can then visit participating establishments

in their area, which can be located using an interactive map at OldFashionedWeek. com. In addition, from September 1 to October 23, the site also offers consumers the chance to win an Elijah Craig home bar kit via sweepstakes entries. Elijah Craig will donate $1 in support of the Southern Smoke Foundation for every online registration, up to $100,000 for every Old Fashioned Sweepstakes entry received in that date range.

As in previous years, there is also a social media activation for the event, set to take place from September 1 to October 23. To participate, consumers are encouraged to share a photo or video of their Old Fashioned cocktails (either made at home or at a participating venue) on Instagram using the hashtag #OldFashioned Week and tag @ElijahCraig. For each post, Elijah Craig will donate $5 to the cause.

Over 2,000 bars and restaurants participated in Elijah Craig Old Fashioned Week in 2021. The following bars are already on board for this year, with thousands more expected to sign up in the coming weeks:

BARREL PROOF New Orleans, LA;

BROKEN SHAKER Chicago, IL;

BROKEN SHAKER Miami, FL;

BIRDIE G'S Los Angeles, CA; CURE New Orleans, LA;

DEATH & COMPANY Denver, CO; JULEP Houston, TX;

LA JACKSON Nashville, TN;

LEYENDA Brooklyn, NY;

MESSHALL Los Angeles, CA;

PEYCHAUD'S New Orleans, LA;

RaD Philadelphia, PA;

SEVEN REASONS Washington, D.C.;

SILVER LYAN Washington, D.C.;

SWEET LIBERTY Miami, FL;

THE CHLOE New Orleans, LA; and THE ROOST Washington, D.C.

For more information and official rules, and to sign up to receive updates, please visit OldFashionedWeek.com.

PREPARING FOR DRINKS BUSINESS OWNERSHIP

ESSENTIAL ADVICE FOR ALCOHOL ENTREPRENEURS, FROM THE EXPERTS WHO VENTURED INTO OWNERSHIP THEMSELVES

BY TINA CAPUTO

Shifting from working in beverage alcohol to owning a drinks business is a daunting step, whether the goal is to launch a winery, start a brewing operation, or open a retail store. Questions and considerations abound: Where will the funding come from? What kind of

licenses and permits will you need? Is it better to go it alone or team up with a business partner? Seasoned operators and new entrepreneurs share their insights—and hindsight—about what prospective drinks business owners should know before taking the leap.

TINA

REACH OUT TO OTHER ENTREPRENEURS

Experienced business owners agree that one of the most useful steps before launching is to reach out to other busi ness owners with questions. Often, they are eager to share information.

“My experience has been that entrepreneurs are more than happy to talk to people who want to open their own businesses, because they know how hard it is,” says Damien Carney, the founder of Avinage in Petaluma, California. Carney opened his shop in April after working for years as a sales director and portfolio manager for wine importers in New York and California. “I just asked people: How is your operation structured? Do you have investors? How much did your store buildout cost?”

Drew Fox, the founder and president at 18th Street Brewery in Gary, Indiana, began his career as the food and beverage manager at a Chicago hotel. While working in the hospitality business, he met Josh Deth, the founder of Chicago’s Revolution Brewing Company. “He kind of wrote my business plan in his brewery,” says Fox, “and he gave me some pointers on how to run a business.”

Fox also gathered insights from Bee jay Olson and Gerrit Lewis, the founders of Pipeworks Brewing Co. Fox worked at the Chicago operation for two years be fore launching his brewery and taproom in 2013. “Beejay and Gerrit were awesome because they were just starting their business as well,” he says. “They shared knowledge with anyone who walked through the door.”

OPPOSITE, LEFT TO RIGHT: Damien Carney of Avinage // Melinda Kearney launched Lorenza Wine with her daughter Michèle Ouellet // ABOVE: Lorenza Wine puts the spotlight on rosé

DO THE BACKGROUND RESEARCH

Though learning on the job can be a significant advantage for would-be business owners, it doesn’t provide all the answers. Filling in the gaps can be as simple as consulting “how-to” books or visiting the Small Business Administration (SBA) website for guides on everything from writing a business plan to choosing a company structure.

“A book I found at my local library, The Small Business Handbook, had all this information about the different ways you can do funding,” says Carney, “and it went over things like types of licenses and business entities. It really does a remarkable job of guiding you through a lot of the nuts and bolts.”

For winemaker Sashi Moorman, research took the form of extensive tasting. Moorman began his career at The Ojai Vineyard in Santa Barbara before becoming the winemaker at Stolpman Vineyards in Los Olivos, California. In 2009, he launched Provignage, a winemaking consulting business. He then partnered with sommelier Rajat Parr to found Sandhi Wines and Domaine de la Côte in Santa Barbara County, along with Evening Land Vineyards in Oregon’s Willamette Valley.

“The most important piece, for me, was the amount of time and investment I put into learning about and drinking fine wines,” says Moorman. “How are you supposed to know how to make great wines if you don’t know what great wines are?”

Fox admits that he didn’t do much formal research before opening his brewery, though he did read books on beer styles and brewing. In hindsight, he wishes he’d learned more about accounting and taxes.

“I didn't know enough outside of raising money,” says Fox. “You’ve got to pay a multitude of taxes, from state excise to federal excise to employment tax. Early

on, we made accounting mistakes. They didn't jeopardize our business, but we were like, ‘holy shit, no one told us that we had to pay those taxes at this time and that time.’”

MAKE IT LEGAL

With different liquor laws in place for each state, the beverage alcohol industry is a tangled web of licenses, permits, and compliance requirements. Engaging a legal advisor with specialized knowledge can help new entrepreneurs navigate the maze.

“At the very minimum, to apply for licenses, beverage entrepreneurs need to determine where they're going to operate and under what business structure, whether it’s an LLC, corporation, or sole proprietorship,” says Rebecca StameyWhite, a partner at the alcoholic beverage law firm Hinman & Carmichael in San Francisco. “There are many ways to get into this business, so thinking through the right licenses for the desired route to market is essential.”

With the exception of retailers, which generally do not hold federal licenses, all other businesses typically must obtain both state and federal licenses. In some cases, there will be additional local permitting and registration requirements.

“Every state has a different offering, and not all business models are available in all states,” Stamey-White notes. For ex ample, not all states offer “virtual licenses” (where a brick-and-mortar location is not required), and many do not grant retail sales privileges to producers such as distill eries. Information about licensing options is typically listed on the Alcohol Beverage Control (ABC) website for each state.

Understanding the multitude of options and restrictions can be daunting without professional help. That’s why Melinda Kearney turned to a team of experts when she set out to launch Lorenza Wine in California with her daughter Michèle Ouellet in 2008.

“We started our LLC and hired a lawyer to apply for the basic permit and ABC licenses,” says Kearney, who worked in wine sales, production, and marketing for 30 years before opening her California winery. “I also hired a compliance person right away to do our out-of-state licensing and reporting.” As a winery without its own production facility or vineyards, Lorenza operates under an 02 Winegrower permit, which allows the company to make wine at another vintner’s facility.

Applying for permits and licenses may not be the most glamorous part of start ing a beverage alcohol business, but doing it early on and in the correct order is es sential. When preparing to open Avinage, Carney focused on the “fun” part—tasting and selecting wine—and put off involving local regulators in the build-out process for fear that it would lead to extra red tape and unnecessary permits. Now he feels that it’s better to know the requirements up front.

“That was the big thing that I screwed up on,” says Carney. “I thought I could do certain things [without permits], but I hadn't really dug into investigating whether my assumptions were accurate.” After avoiding engaging with municipality officials for months, he discovered that he did need additional building permits.

“As a result, my opening was pushed six months,” says Carney. “I was not making

money, yet I had to pay rent and I was still spending on materials and contractors.”

For Fox, the difficulty was in getting the city of Gary—which had never before hosted a brewery—up to speed. “They didn't understand what a brewery was or what the process was,” says Fox, “so there was a lot of red tape and it took longer than it should have.”

GET FUNDED

There are myriad approaches to funding, from getting a small business loan to taking on investors. Finding the right fit will depend on the business model and available resources.

“The wine business is incredibly capital intensive, and one of the most important things to understand is that it’s very difficult to be successful with any kind of debt service,” says Moorman, who funded his first business with a combination of private equity and angel investors. “It’s very hard to succeed when you are borrowing money and you have to pay interest. I’ve found that it generally takes 10 years for a winery to reach its maturity, and it’s very difficult to carry 10 years of debt before a business is successful.”

Carney calculated that he needed approximately $200,000 to get his small retail business off the ground. He initially considered investors, but ultimately decided to take out a loan.

“Yes, it’s fun to get other people's money, but then you are beholden to them

TASTINGS

financially and now those investors have a say,” says Carney. “Unless they are completely silent partners, and good luck getting that, you are handcuffed together as a business entity. If you want to separate from that setup, that's a divorce.”

Fox launched his brewery by selling some of his assets and raising $35,000 through a Kickstarter campaign. “Later,” he says, “I brought on a few investors to help the business grow.”

Kearney self-funded Lorenza for years, keeping operational costs low by not having to invest in a winery facility or vineyards. As the business expanded, she took out an SBA loan and opened a line of credit.

FIND A GOOD PARTNER

Another approach is to team up with a partner, as Moorman has done with all of his wine businesses. Not only does it assist with financing, it can bring in complementary skills and perspectives.

“One of the things that I hear repeatedly in business is that it’s lonely at the top,” says Moorman. “I don't think they mean that it's lonely being at the top of the pile; it’s just lonely being responsible for everything by yourself. You have to make all the decisions and that’s enormously difficult.”

A great business partner, Moorman says, is someone who is completely aligned with your own strategic goals, and has skills that you appreciate and admire. “Partnerships fail because someone fundamentally has different values,” he says. “You have to communicate a lot.”

STAFF UP

Due to financial limitations, many small business owners delay hiring employees when they are just starting out. Going it alone may be tempting, says Carney, who hired a part-time staffer about a month after launching, but it can be damaging to both your business and personal life.

“You need at least two people on the floor if you are even remotely busy,” says Carney. “If you're ringing someone up and another person comes in and isn't able to ask questions, they get frustrated and walk out, and you’re going to lose business.”

Not only that, he adds, you will burn out quickly because your business re quires your constant presence. “If you can't walk away for more than a few hours or take a day off,” says Carney, “then what are you doing?”

Trusting employees with your “baby” may be difficult, notes Moorman, but it’s necessary. “What you learn when you are running a business is that eventually it's impossible to control all the pieces,” he says. “You have to delegate and you have to hire great people. You have to empower them and give them responsibilities and accountability.”

Fox kicked off his brewing business with a staff of five, and now employs 55

people across three locations. Along the way he has learned to hire for talent rather than for skill.

“Someone who comes in with talent is hungry,” says Fox. “They’re basically go ing to inject themselves into a business operation and run it as if it were their own. Those are the people who are re ally going to help you propel the business with creativity. Someone with skill is go ing to basically work their eight hours and go home.”

SPREAD THE WORD

The next challenge after starting a beverage alcohol business is getting the word out to potential customers in an increasingly competitive market.

Lorenza Wine maintains an active Instagram account that often features Kearney’s daughter—an international model with connections in the beauty and fashion worlds. “Michèle is really visible,” says Kearney, “so that’s been fortunate.”

Though Fox has a robust presence on Instagram and Facebook, he emphasizes the importance of building business re lationships in the real world. “Walking in to see someone [in person] is your oppor tunity to talk about what's coming down the pike. It's keeping those dialogues open," he says.

Carney began marketing his wine shop long before it opened. Months prior to launching, he created an Insta gram account and hung butcher paper on the storefront windows stenciled with the message: “Coming Soon: Avi nage Wine Shop.”

When meeting people in his personal and professional lives, Carney never misses an opportunity to mention his business. “Be shameless about marketing yourself,” he says. “All the businesses that I go into in Petaluma, I tell them I just opened a wine shop around the corner and to come check me out.”

“Not all business models are available in all states.”

– Rebecca Stamey-White, Hinman & Carmichael

INSIDER WINE RETAIL HACKS

INDEPENDENT U.S. RETAILERS SHARE HIGH-IMPACT TIPS FOR INCREASING SALES, PROFITABILITY, AND EFFICIENCY

BY CHRISTY FRANK

Seasoned retailers know that buying wine for their shops is the easy part. It’s the million other details—marketing efforts that keep the shop top of mind, displays that keep the inventory moving, and processes that keep the shop running smoothly while keeping customers happy—that add up to a wine store that runs efficiently and profitably.

canine must-visit route is an easy way to drive some foot traffic. “I make friends with all the dogs,” explains William Ferguson, a wine sales consultant at Cordial at the Wharf in Washington, D.C., “which helps me make friends with the customers.” Always ask the owner’s permission before handing out that first treat, and make sure the biscuits are located within easy reach of human customers so they can serve their dogs themselves on future visits.

CHANGE THE WAY YOU MAKE CHANGE

As a retailer myself, I’m always looking for small, effective ways to streamline pro cesses and boost sales with minimal effort, and I often look to my fellow wine retail ers for helpful tips and tricks. With that in mind, I spoke with independent wine shops across the country to get their insights on small changes that can have a big impact on business.

EMBRACE MAN’S BEST FRIEND

Make sure to cultivate your most loyal customers—those of the four-legged variety. “Dogs will literally drag their owners in,” says Lauren McPhate, the director of sales at New York City’s Tribeca Wine Merchants, who recommends keeping a regular stash of dog biscuits by the register. Getting a shop on the neighborhood

While most POS systems will calculate the change automatically, there’s a fine art to handing it out. “Hand the coins first so that they don’t slide off the bills,” suggests Marissa Ocasio, the education director at Glastonbury, Connecticut’s Center Wine & Spirits. “And I fold the receipt in half as I hand it to them. It goes into the wallet quicker.” For the coin averse, Rob Bralow, the general manager at Blue Streak Wine & Spirits in Long Island City, New York, says, “Always have a jar out for people to

The Exchange at Edmund’s Oast

throw loose change into. No one actually wants a pocket full of metal.”

GROW MAILING LISTS THE LOW-TECH WAY

While there are plenty of ways to grow a shop’s customer list online, don’t underestimate the impact of a low-tech sign-up sheet. At Copake Wine Works, my shop in New York’s Hudson Valley, there’s always one on a clipboard at the register to collect names and emails. Customers are often reluctant to add their information to a blank sheet, so we always fill in the top line to kick off a new page. We also make sure to keep the top off the pen that rests on the clipboard—it’s an easy way to make sure customers don’t walk off with it.

USE HIGH-TECH WAYS TO SCHEDULE IN-STORE TASTINGS

Juggling sales reps and wine themes makes developing an in-store tasting calendar a major scheduling challenge. To streamline the process, Peter Plaehn, the wine manager at Surdyk’s Wine & Spirits in Minneapolis, Minnesota, uses Sign-Up Genius. “I send the form to all our reps and they can sign up for dates,” he explains. The form also allows reps to include what wine they’ll be pouring, explains Plaehn. “It can then be shared among staff so everyone

knows who’s pouring when and what's being tasted.”

PUT PACKAGING TO WORK

While there’s a certain amount of unavoidable packaging involved with transporting wine, Danny Frounfelkner, the founder of Sipple, a non-alcoholic bottle shop in Houston, repurposes every bit that wholesalers and producers send to the shop; bubble wrap, wholesale shipping boxes, and four- and six-pack can holders are all reused as packaging for the end customer. Shops that regularly ship wine can befriend local wine influencers or publications and offer to take shipping boxes off their hands. While branded materials have their place, Stevie Stacionis, the co-owner of Oakland’s Bay Grape and Napa’s Bay Grape Napa, says, “we ask customers if they'd mind taking their wine in a used wine box instead of a bag (even if it's only two to three bottles) just to save the planet.” And if the appeal to sustainability doesn’t work, a BYO bag discount usually will.

IMPROVE CARDBOARD CUTTING TECHNIQUES

It’s a well-known trick that the cardboard inserts of wine boxes are excellent for sep-

arating bottles once they’ve been bagged. But what’s the best technique for quickly and efficiently pulling them apart? “Separation of cardboard should not be done with scissors or paper cutters,” says Kilolo Strobert, the owner of Fermented Grapes in Brooklyn. “If using a blade or a box cutter, make sure you are cutting the cardboard inserts on a damageable surface. I personally like to cut cardboard inserts by using the straight edge of a counter.”

TAKE A FLEXIBLE APPROACH TO SHELF SETS

Breaking some rules with shelving plans can help wine selections look fresh—and keep customers on their toes. “Don't get too obsessed with the bottom shelf philosophy,” says Sarah O’Kelley, the wine director at The Exchange at Edmund's Oast

OF BLUE STREAK WINES & SPIRITS / SURDYK'S WINE & SPIRITS / FERMENTED GRAPES

Kilolo Strobert, Fermented Grapes

A jar of loose coins is a fixture at Blue Streak Wines & Spirits in Long island City, New York

Peter Plaehn, Surdyk’s Wine & Spirits

in Charleston, South Carolina, referring to the standard practice of putting lowerpriced items on lower shelves. “I often put eyecatchers there or a wine that I know folks will look for to draw their attention away from the coveted middle shelves.” Frounfelkner agrees that flexibility is key. “Constantly moving brands and products around in their designated category section makes the shelves look consistently full,” he says. “More importantly, it can create a revolving door of opportunity and representation by featuring different brands and products on different shelf levels, areas, and facings.”

HELP BOTTLES SELL THEMSELVES

Getting creative with bottle tags allows your bottles to speak for themselves as customers browse your shelves. Allegra Angelo, the cofounder of and sommelier at Vinya Wine in Miami, regularly has a local printer run batches of shelf talkers incorporating clever, shop-specific monikers such as Patio Pounder or I Like Pizza. “It’s a fun way to make subtle suggestions

and move product without being too salesy,” says Angelo. “You can get as simple or quirky as you want.” Frounfelkner makes use of QR codes to help customers navigate his shop’s selection. “The QR codes link to a hidden page on our website,” he explains. “We call it the ‘digital speakeasy.’”

GET CREATIVE WITH BIN ENDS

Bin ends and one-off, allocated bottles have a way of claiming more than their fair share of shelf space. “I can't afford to have them take up a whole slot on my shelves, so I've started to treat them as Easter eggs,” says Bianca Sanon, the coowner of Paradise Books & Bread in Miami. “I tuck various bottles behind other ones on the shelves. I’ll let people know that there are always extra bottles hiding somewhere, and it feels like they get more excited when they shop, like they're a part of some kind of secret shopper game.” It's also a way of filling up shelves if they're looking a bit scattered, she adds.

BE STRATEGIC WITH CHILLED SELECTIONS

Turn the cold box into a shop’s secret sales weapon with some strategic placements. “If you want to sell something in the summer, put it in the fridge,” recommends

Bralow, who stocks his with high-margin items and lesser-known grapes that he wants customers to try. “Keeping them in the fridge lets me recommend them to the person on the go. And don't bend to the complaint that what the customer wants is not in the fridge—they'll buy the namebrand rosé anyway and they'll also buy the thing that's cold.”

HARNESS THE POWER OF STICKERS

Cara Patricia and Simi Grewal, the cofounders of DECANTsf in San Francisco, recommend a marketing trick that ensures a shop will stay top-of-mind no matter where its bottles end up. “We put stickers with our DECANTsf logo, website, and address on the back of all the bottles we sell,” says Patricia. “This way, when someone pulls a bottle out of their cellar months later, or gifts someone a bottle of wine, the little sticker is there to always let folks know where it came from.” Stickers also work as an incentive at Bay Grape. “We give customers fancy stickers if they use their own bag and don't take one of our branded ones,” says Stacionis. n

Sarah O’Kelley, The Exchange at Edmund’s Oast

QR codes lead customers into a "digital speakeasy" at Sipple in Houston

Bottles at DECANTsf feature stickers with store info

WILL LEGAL CANNABIS USE IMPACT THE BAR INDUSTRY?

CANNABIS LOUNGES ARE OPENING UP ACROSS RECREATIONAL CANNABIS STATES, BUT WHAT DOES THIS MEAN FOR THE BAR INDUSTRY?

BY NICKOLAUS HINES

A

t the back of the Rise dispensary in Mundelein, Illinois, about 45 minutes from downtown Chicago, is a new cannabis consumption lounge. Bar stools face shelves stocked with a plethora of smoking equipment in place of bottles, and on each of the tables in the casual seating area is an Art Deco-inspired ashtray. Over in the Smokeasy, an adjacent private event space, there are stylish booths and mid-century modern light fixtures. The two adjoining businesses function just like a bar with a speakeasy cocktail space on the side—but instead of drinks, guests commune over cannabis.

The lounge, which is operated by Green Thumb Industries, opened in cel

ebration of 4/20 on April 20, 2022, and is the first in the Chicago area. While a tra ditional bar offers guests the opportunity to sip craft cocktails that they couldn’t make at home, Rise lounge offers the chance to test state-of-the-art vapor izers, pipes, gravity hookahs, and other smoking devices, as well as a vast array of cannabis strains from the attached dis pensary. Table service makes the whole experience a breeze for novices and reg ular consumers alike. Arguably, cannabis lounges, like Rise, offer a viable social al ternative to the bar experience.

Nineteen states and Washington, D.C., have laws that permit recreational cannabis use. Colorado and Washington state were the first to legalize in 2012, and both now have established and flour

ishing industries, while states with new cannabis legalization laws, like New York, Virginia, and New Mexico, are just get ting started. Though it’s still early days, alcohol industry professionals are ques tioning how this new cannabis landscape might impact on-premise alcohol sales in the future.

“Across the country, we’re seeing more Americans turning to cannabis for wellbeing and away from alcohol,” says Sara Stewart, the project specialist working on Green Thumb Industries’ lounge experience, which was modeled after the tableside hospitality that people expect from a bar or restaurant. “Offering an environment where people can consume safe, high-quality cannabis products certainly may impact alcohol and bar sales.”

iSTOCK / JEFF TSUI

THE NEW FACE OF THE CANNABIS LOUNGE

In the states where consumption lounges were licensed early, including Illinois, Alaska, California, Colorado, and Nevada, they have been slow to open—hesitant, perhaps, to navigate this new frontier’s patchwork of policies and the associated costs. Those that have launched or are in the planning stages differ in design and service details, but many, notably, have honed their aesthetic and branding to appeal to a broader demographic.

In Alaska, Good Titrations, for example, located in a former Chili’s, looks like an upscale Western spot with wood-paneled walls and a bar transformed to serve coffee, snacks, prerolls, and edibles. The Artist Tree Studio Cannabis Lounge in West Hollywood, meanwhile, located above the eponymous dispensary, offers rotating art exhibits and live music in a bright, plantfilled space. Thrive Cannabis Marketplace is set to open a lounge later this year on the Las Vegas Strip, with a curated food and beverage program to target the tourist market. While in Colorado, JAD’s Mile High Smoke looks like a traditional bar, with big screens playing sports and comedy events, as well as a full cannabis menu.

More are on the way—the Patterson Inn hotel in Denver will have an attached consumption lounge, solving the designated driver dilemma. “The goal is to expand the amenities for guests who are staying here,” says Chris Chiari, the founder and CEO of The 420 Hotels and The Patterson Inn, about his hotel’s recently opened bar, 12 Spirits Tavern, and the soon-to-come consumption lounge.

Though they’re all separate businesses, the three are complementary and also open to the public. Chiari says he hopes they become a destination for locals in the Capitol Hill neighborhood.

The upscale interior design, just like that in California’s Papa & Barkley Social or Nuwu in Las Vegas, is comparable to any high-end cocktail bar. The businesses also have impressive ventilation to do away with smoke concerns and abide by regulations—Chiari notes that his lounge will have casino-grade air filters. Many tout their product transparency, too, with well-trained “budtenders” to help educate guests. These are casual socializing spaces, where you can also get a coffee, see a show, cowork, meet friends, or even have a spa treatment while enjoying a smoke. But getting high is no more the raison d'être of these lounges than getting drunk is at a cocktail bar.

While the number is still relatively low, momentum is growing. Other legal states have paved the way for lounges and are waiting for businesses to open. Michigan is expected to have its first lounge before the end of the year. New York, New Jersey, and Pennsylvania have created a legal framework for cannabis businesses to get licensed, and Maine lawmakers are set to reconsider lounge legalization in 2023. “The biggest hurdle that a lot of cannabis people share is a frustration with regulation,” says Chiari. “But I’ve had liquor and horse-racing licenses; the similarities with cannabis are there.”

A CHANGING CONSUMER

DEMOGRAPHIC

With legalization comes legitimization and a step away from stereotypes of cannabis leaf graphics and red eyes. This rebranding has helped to welcome in guests who may not have considered a trip to a lounge before. “We are connected to the Rise Mundelein dispensary, so many guests are cannabis customers looking to try new luxury devices before purchasing one for themselves,” says Stewart. “But we also see guests of every experience level who are interested in the lounge experience.”

According to a 2021 Gallup poll, 60 percent of adults in the United States report that they drink alcohol. That’s down from 65 percent of adults in 2019. The poll also found a difference in alcohol consumption among younger generations. While 70 percent of those 35 to 54 years old reported that they drink alcohol, only 60 percent of people aged 18 to 34 reported the same.

While alcohol consumption is decreasing, cannabis is doing the opposite. Another Gallup poll found that 49 percent of adults have used cannabis compared to 45 percent two years earlier. It appears in early studies that younger generations, the first to have widespread legal access to recreational cannabis as soon as they turned of age, have an even stronger preference for cannabis. A survey by the cannabis research firm New Frontier Data found that 69 percent of people aged 18 to 24 preferred cannabis over alcohol. Another survey from Technomic found that 38 percent of Gen Z would visit a cannabis lounge to consume, which is comparable

ABOVE: The Smokeasy, a private event space for cannabis consumption at the Rise dispensary in Mundelein, Illinois.

to the 41 percent who said they would visit a bar for drinks, presaging a future world in which the two options coexist.

Even so, for Chad Michael George, the owner of Denver-based Proof Productions, a network of bartenders, event planners, designers, and consultants, and the treasurer of the Denver chapter of the United States Bartenders’ Guild, cannabis lounges don’t pose a real threat. “I think we will continue to see a small percentage of people, especially younger generations, that opt out of consuming alcohol, but I just don't think those people are going to stop going out for dinner or socializing with friends,” he says. “Cannabis lounges will have a hard time replacing the social aspect of a bar, as I think people that do not partake will be hesitant to go to these establishments, even more so than a sober person would be hesitant to go to a bar or restaurant.”

IS COLLABORATION IN THE CARDS?

While the bar and lounge share common ground in offering an inviting, aesthetically pleasing space for guests to responsibly consume psychotropic substances, cannabis sales and alcohol sales are likely to remain distinct, regardless of the state. “There’s a hard separation between alcohol and THC at the moment, and I don’t expect that to change anytime soon,” says James K. Landau, an attorney who provides cannabis legal services in New York.

The current legal framework for recreational cannabis, including for lounges, varies state by state. Yet as people look toward the potential end of the federal cannabis prohibition, which has been in place since 1937, industry groups are advocating for cannabis and alcohol to exist on a level playing field—primarily by taxing cannabis in the same way alcohol is taxed, as laid out in a statement released by the Wine and Spirits Wholesalers of Amer-

ica (WSWA) in July. They wrote: “WSWA strongly believes that any cannabis legalization effort in Congress should be coupled with a robust and comprehensive federal regulatory structure that draws on long-established, successful federal laws and policies governing the U.S. alcohol industry.”

New regulations could bring changes for bar workers as well as lounge employees. One of the biggest impacts that cannabis may have on bars is from a legal standpoint, says Abraham Cohn, a lawyer with Cohn Legal, namely, “the extent to which bars need to worry about serving alcohol to customers who may already be ‘impaired’ from their prior-consumption of cannabis,” says Cohn. “Different states have different rules about the liability bars may or may not face when serving alcohol to obviously intoxicated customers (dram shop laws), but the question of what this liability means for cannabis intoxication is entirely uncertain.” It is, in short, new legal territory.

THE BROADER OUTLOOK

For some, the threat doesn’t come from cannabis lounges per se, but from the broader availability of another form of legal high. “Bar owners should not be threatened that they are going to lose customers because of cannabis consumption lounges’ existence,” says Brandon Dorsky, the CEO of the cannabis brand Fruit Slabs, which makes edibles in California. However, “bar owners should be generally concerned for their bottom line given the availability of legal cannabis and public cannabis consumption as an option. Legalized cannabis historically correlates with a reduction

in alcohol-related activity, including both sales and drunk-driving deaths.”

The novelty of cannabis lounges could be enough incentive to draw in people who grew up in the early 2000s and before, says Dorsky, but he expects that it could be short-lived. “While consumption lounges are a great option for tourists, people with children who cannot consume at home, and those wanting a novelty experience, they are still expensive relative to consuming outside of the lounge,” says Dorskey. “Being able to publicly consume cannabis without fear of retribution from the law is an exciting thought and something that may trigger someone to do it once, but not repetitively unless they love to consume cannabis.”

As cannabis becomes increasingly so cially acceptable and more states legal ize recreational use, the bar space and the lounge space will come to operate side by side. Cannabis legalization is in its nascency, and while there have been insufficient studies for anyone to au thoritatively predict what outcome these changes will have on the bar industry yet, without doubt, much like the end of Prohibition laid the foundations for a seismic shift in consumer behavior, so too does this moment—even if it’s not for everyone.

“Regardless of whether or not you are a bar owner or cannabis consumer, the rise of cannabis consumption lounges and cannabis fueled experiences will certainly change the landscape of menu options on your nightlife menu for the better,” says Dorskey. However, he adds: “[It] will certainly influence the social lives of some— but not all.” n

RIGHT: Thrive Cannabis Marketplace is slated to open a consumption lounge later this year on the Las Vegas Strip.

THE SLOW BURN OF AMERICAN SINGLE MALT

AFTER A SIX-YEAR FIGHT FOR OFFICIAL RECOGNITION, IS IT FINALLY AMERICAN SINGLE MALT'S TIME TO SHINE?

BY AMY ZAVATTO

During a fierce blizzard at the bitter end of winter in March 2016, nine American distillers gathered at Binny’s Beverage Depot in Chicago to hash out a definition for the nascent category of American single malt whiskey.

“We gave ourselves four hours to discuss what would be figured out in 45 minutes,” laughs Matt Hofmann, the master distiller and cofounder of Westland Distillery, a 100 percent single

malt producer in Seattle. To him and his cohorts—who that same day also formed the American Single Malt Whiskey Commission (ASMWC)—it was a no brainer. With the abundant availability of barley (thanks, in part, to the growing craft beer industry), the fascinating potential of regional style and climatic influences, and the global thirst for single malt whiskeys, the notion of officially establishing American single malt seemed a shoo-in.

Six years later, the application to make that definition official has finally made it through the door of the Bureau of Trade, To bacco, and Firearms (TTB), which announced on July 29, 2022 what Hofmann and the other ASMWC founding members have been wait

ing for: An amendment to federal law 27 CFR part 5 to include American single malt whiskey as a distinctive product worthy of its own official standards of identity, codi fied into U.S. law. At the time of writing, it was in the requisite public comment period.

For producers making American single malt—which grew from a few pioneers of the category in the late '90s and early aughts, like McCarthy’s Single Malt from Hood River in Oregon and St. George Spirits in Alameda, California, to over 200 today—it’s been a long road just to get to the beginning. But in the crowded U.S. whiskey arena, where bourbon is booming and rye is king, will the few lines added to the current TTB regulations be enough to make the category stand out? Or is it just another novel liquid notion doomed to dissipate like whiskey evaporating into the ether? Hundreds of distillers are gambling on the former—and there’s reason to believe they may well be right.

THE NEW (OLD) DEFINITION OF AMERICAN SINGLE MALT

Indeed, Hofmann, along with his former marketing director at Westland, Steve Hawley, and the other distillers at the table on that frigid day years ago—among them, Balcones Distilling in Austin, Texas; Westward Distillery in Portland, Oregon; Few Spirits in Evanston, Illinois; Triple Eight Distillery on Nantucket, Massachusetts; Santa Fe Spirits in Santa Fe, New Mexico; Virginia Distillery Co. in Lovington, Virginia; Headframe Spirits in Butte, Montana; and Copperworks Distilling in Seattle—quickly agreed on the basic tenets to define American single malt.

“As we understood them, and which are enshrined into law in other countries, single malt must be made in one single distillery. It is malt, meaning 100 percent malted barley, and, for our purposes, it’s made in America,” says Hofmann. “The only thing that’s really different from the Scottish definition is we allow use of any type of still, where they use pot still only.”

So why did it take so long for the TTB to get on board? It wasn’t that they weren’t amenable or it isn’t a good idea; it was more a case of bad timing. Not long before the ASMWC launched, the TTB kicked off a massive, 144-page overhaul of the federal standards of identity for all spirits categories, a huge, time-consuming undertaking in its own right. Add to that an administration change at the highest level and a government shutdown, and, well, American single malt was just going to have to wait in line a little longer than expected.

“I’ve been flying to D.C. and sitting in front of [the TTB] saying this needs to be a priority for the last six months,” says Hawley, who has been president of the ASMWC since its inception. “My sole goal has been to keep it at the top of their priority list.” With the overhaul of old regulations sewn up and a new executive order by the Biden administration to encourage more competition in the alcohol space, it seems American single malt’s time has come.

HOW AMERICAN DISTILLERS ARE DIFFERENTIATING

The unique character of American single malt, as compared to other country’s versions of the same, may be the real muscle in making the category fly. In addition to

having ample access to the necessary agricultural resource (barley), distillers embrace a spirit of vive la différence here, pushing to differentiate it even within the confines of its narrow definition.

“I’m excited to see regional diversity. Scotland as a region is only as big as Texas, and the temperature doesn’t vary that much. But in the U.S., you’ll see regional differences all over the place because the country is huge,” says Owen Martin, the head distiller for Stranahan’s in Colorado, who has been focused on making single malt since its founding in 2004. “Single malt spirits here allow for embracing regional differences that add a unique character to the category.”

Nora Ganley-Roper and Adam Polonski, the owners of Lost Lantern, a Vermont-based independent bottler of craft whiskey, have been keeping an eager eye on American single malt’s development and consumer demand for it, slowly but surely adding bottles to their stock. “We think that Balcones in Texas is doing an amazing job of exploring what single malt from a hot and dry climate looks like; it’s something not seen anywhere else in the world,” says Ganley-Roper. “We also really like what’s going on in American single malt in the Southwest, with distillers like Santa Fe Spirits and Whiskey Del Bac in Tucson, which are both independently making single malt smoked with mesquite wood. It’s a distinctly regional answer to Scottish peat.”

OPPOSITE PAGE, LEFT TO RIGHT: Owen Martin, the head distiller at Stranahan’s // Westland Distillery // ABOVE: Matt Hofmann, the cofounder and master distiller at Westland Distillery

American single malt makers are also wisely using the category’s lesser-known status in the U.S. on a broad level to learn from the mistakes of other single maltproducing countries. Creativity and regional style aside, as competition ramps up, legally defining the category means less problems with faux imitators, lawsuits, and headaches down the road. Japan in particular has suffered from lack of a legal definition for its whisky, despite commercial production dating back to the 1920s, and evidence of whisky distilling going back 50 years before that. “Japan has a long history of complications with single malt because they never defined what whisky and malt whisky meant in Japan,” says Hawley. As a result, “there are unscrupulous players making and selling fake single malt at a premium.”

Meanwhile, the Distilled Spirits Council of the United States has successfully worked to get countries like Japan to officially recognize American whiskey categories, such as bourbon. Up to now, however, Japanese importers wouldn’t recognize American single malt. “The response we got from Japanese regulators on American single malt was if you guys don’t recognize the category domestically, then we won’t recognize it here until you do,” says Hawley. Once the standards of identity are accepted, Japan and other countries ripe for exporting will broaden the consumer base for American single malt internationally.

OVERCOMING BARRIERS WITH EDUCATION

American single malt’s anonymity to a larger audience isn’t just about regulation. It’s safe to assume that your average whiskey dabbler doesn’t regularly peruse the TTB’s multi-page section on spirits regulations, but consumer education is only part of where American single malt’s issues lie.

“I’ve seen American single malt grouped with Scotch whisky and Japa

nese whisky sections of stores. I’ve seen American single malt listed on a menu with bourbon and just scattered all over,” says Christian Krogstad, the founder of Westward Whiskey, which has been sole ly focused on making American single malt for a decade. “The consumer piece is hardest, but it’s coming along because the trade is finally getting behind Ameri can single malt. More and more, you’re seeing liquor stores and bars with an American single malt section. Total Wine, for example, is going to do an experiment in 20 stores creating an American single malt section. It’s happening! And it’s get ting shelf space.”

Another issue American single malt is slowly overcoming is that of barrel age. “Name more than one or two Amer ican single malts that are over 10 years old. Age is a big factor; despite [the fact] that it doesn’t necessarily mean qual ity, consumers think that way,” says Colton Weinstein, the cofounder of rov ing distilling outfit Liba Spirits, who also dabbled in single malt expressions while the head distiller for Corsair. Cur rent releases of American single malts with more than a decade of age include Triple Eight Distillery’s American single malt, the Notch, with 12- and 15-yearold releases available, and Stranahan’s, which began releasing Mountain Angle, its 10-year-old single malt, in 2020. Oth ers are likely to follow.

BIG BRAND SUPPORT IS THE NEXT STEP

“Perhaps the larger issue is the big guys haven’t released any, so there are no vast marketing campaigns to educate consumers about the category,” says Weinstein.

“So much money is behind bourbon as a category, but you don’t see that with American single malt yet.”

This is quietly changing. Jack Daniels recently announced the release of a trio of bottled-in-bond whiskeys; one, the Triple Mash, contains 20 percent single malt Tennessee whiskey in the mix. Hot on its heels is its limited-edition release, a 100 percent American single malt finished in Oloroso sherry casks, which will hit the shelves this fall. And while Beam-Suntory would not comment on rumors to the same effect, it seems there may well be a Beam single malt in the works as well.

With bigger brands on board, that means more pressure to educate and define American single malt from a retail and on-premise perspective—something American single malt producers have been working at for a long time. The establishment of official standards of identity, when passed, means the trade will, at last, have clear product identification from which to position and promote it.

“To some extent, you have to see some clear, sustained profitability. I don’t think it’s right around the corner that big companies will buy up or create their own single malt, but in the long run I can see that, and it’s where the TTB designation will help,” says Clay Risen, a whiskey expert and author. “If the public recognizes it as a category, then they’ll begin to ask for it, for sure. It will be par for the course.” n

ABOVE: Lost Lantern Whiskey // BELOW: Aged whiskey samples of Westward Whiskey

BARRELL CRAFT SPIRITS® Introduce Barrell Vantage KLYR RUM - CLEAN AMERICAN RUM

Barrell Craft Spirits® (BCS), the award-winning independent blender of unique aged, cask-strength whiskey and rum, introduces Barrell Vantage, a blend of straight bourbons finished in three distinct expressions of virgin oak: Mizunara, French and toasted American oak casks. As the newest ongoing release in the BCS portfolio, this expression emphasizes each wood characteristic and flavor contribution in the blend and skillfully highlights the toasted-characteristics and elegance of these finishing casks.

“Barrell Vantage is a bourbon dedicated to the arts of barrel selection and blending,” said BCS Founder Joe Beatrice. “We drew upon our years of blending expertise, creativity, and testing to create a bourbon with impeccable balance and depth of flavor that embraces different char and toast levels, along with its oak origins. Barrell Vantage is an exciting step forward in our never-ending journey to take bourbon to new heights.” Barrell Vantage was distilled in Indiana, Kentucky and Tennessee, and then crafted and bottled in Kentucky at cask strength, 114.44 proof (57.22% ABV). www.barrellbourbon.com

TEQUILA ETERNO VERANO

Tequila Eterno Verano is a range of ultra-premium tequilas, includ ing Blanco, Reposado and Añejo made for adventurous souls. In spired by the classic 1966 surf film “The Endless Summer,” Eterno Verano is for anyone who’s ever wanted to strap a surfboard to a van and head south. Eterno Verano embodies the adventurous and wanderlust spirit of the surf culture epitomized in the film. Eterno Verano is handmade by Master Tequilero Arturo Fuentes – also known as The Godfather of Tequila – from 100% Blue Weber Agave grown in both the highlands and lowlands of Jalisco, Mexico. Eterno Verano Blanco and Reposado have been awarded Silver Medals by the San Francisco World Spirits Competition and the tequila is bottled using environmentally friendly recycled glass and a natural cork closure for consumers to enjoy consciously. For more information, visit EternoVerano. com and follow the brand on Instagram and Facebook

KLYR rum set out to disrupt the industry by redefining what rum can be. A revolutionary distillation process that will make the most avid vodka, gin and whiskey lovers say, ‘yes please’.

Founded by Amish Patel who came up with the idea of producing a unique silver rum in the U.S. that drinks like vodka or tequila. The KLYR team then partnered Holy Water Distillery and Master Distiller Lexi Close to help develop the recipe and produce KLYR Rum.

Distilled 12 times and filtered 18 times, KLYR Rum is a unique, gluten-free rum with zero grams of sugar and zero grams of carbohydrates. The rum is a perfect low calorie spirit that is very versatile and can be used in cocktails like Mules, Martinis, Margaritas and more. With purity as a guide, the team at KLYR created a rum that drinks like vodka and is an ideal spirit with ice, soda, or a touch of fruit. www.klyrrum.com

PENNSYLVANIA DUTCH CREAM LIQUEURS

Philadelphia-based Charles Jacquin et Cie., Inc.’s cream liqueur line, Pennsylvania Dutch, offers the perfect flavor duo to welcome fall: Salted Caramel and Pumpkin Spice. Joining the fan-favorite, seasonal Pumpkin Spice Cream Liqueur is the newest flavor from the Pennsylvania Dutch brand: Salted Caramel Cream Liqueur. Made with locally sourced, fresh dairy cream and real salted caramel, Salted Caramel is a deliciously satisfying treat. Salted Caramel also has the highest awards of the Pennsylvania Dutch lineup, including Gold at the Denver International Spirits Competition and Platinum at the SIP Awards. America’s most popular fall flavor, pumpkin spice, returns to shelves in Pennsylvania Dutch’s Pumpkin Spice Cream Liqueur and features a seasonal blend of nutmeg, cinnamon, allspice, ginger and real dairy cream. The beverages are perfect for cold-weather cocktails and decadent fall desserts, or to enjoy year-round served over ice, blended into a sweet milkshake, or layered into your favorite cream cocktail. www.drinkpennsylvaniadutch.com

MEET THE NEW INDEPENDENT WHISKEY BOTTLERS

THESE U.S. PRODUCERS ARE ADAPTING A SCOTTISH PRACTICE TO MAKE WHISKEYS BY BLENDING BARRELS FROM SELECT CRAFT DISTILLERS

BY ROGER MORRIS

new breed of American whiskey producer is copying a trusted page from Scotland’s book of whisky-crafting traditions—they blend and bottle whiskeys that someone else has distilled.

Called independent bottlers, they search out the best and oldest barrels from both craft distillers and major producers across

the U.S. and Canada, purchase them, and then create innovative blends, usually in small batches of a few hundred bottles. Some of these blends are made to become standard, repeatable brands, while others are simply one-off bottlings. And not all purchased barrels are bound for blending.

“We mainly do blends, but occasionally we will find a barrel that is particularly interesting—something unique—and earmark it to sell as a single barrel,” says Joe Beatrice, the founder of Bar-

rell Craft Spirits [sic], an “independent blender” in Louisville, the heart of bourbon country.

In the way they are assembled, these new blended American whiskeys are similar to the Scotch blended malt whiskies, such as Johnnie Walker or Chivas Regal, which were dominant during the late 20th century before single malts began gaining market share.

Dave Schmier, the founder of Proof and Wood in New Canaan, Connecticut, says the practice of independent bottling also has historical roots in the U.S. “Before Prohibition, most of the bottlers along Whiskey Row in Louisville were not distillers—they bought barrels and blended them,” he says.

A NEW ERA OF INDEPENDENT BOTTLER

When Vermont-based independent bot tler Lost Lantern released its first vatted whiskey in 2020, it was a blend of barrels from six craft distillers—Balcones in Aus tin, Texas; Copperworks in Seattle; Santa Fe Spirits in Santa Fe, New Mexico; Triple Eight Distillery on Nantucket, Massachu setts; Westward Whiskey in Portland, Or egon; and Virginia Distillery Co. in Loving ton, Virginia. “Our process is to first visit a promising distillery and choose barrels we like and take samples from them,” says Adam Polonski, the cofounder of Lost Lan tern. “When we get the samples home, we

– Dave Schmier, Proof and Wood

says Beatrice, a former internet entrepreneur. “We sold our first case in 2014.” Today, he produces more than a million bottles annually, including blends finished in previously used barrels housing everything from pear brandy to sherry.

taste them again, then buy the barrels we want for blending.” Because of their grow ing reputation and the costs involved, Lost Lantern’s blended whiskeys often sell for more than $100 a bottle.

Independent bottlers also make an important semantic distinction between “blended whiskeys” and “whiskey blends.”

“A whiskey blend may legally have neutral spirits [unflavored alcohol] in it, while by blended whiskeys, we mean the same as blended malts with no neutral spirits,”

Beatrice explains.

Barrell Craft was one of the first of the new breed of indies. “I got the idea to make whiskey without going to the expense of building a distillery in 2012, and it took me more than a year to put things together,”

OPPOSITE: Nora Ganley-Roper and Adam Polonski of Lost Lantern // ABOVE, LEFT TO RIGHT: Joe Beatrice of Barrell Craft Spirits // Kenny Coleman of Pursuit Spirits

Lost Lantern took a similar path but, Polonski maintains, they had an added motivation. Polonski, a trade journalist, formed Lost Lantern with Nora GanleyRoper because “there are so many really great craft producers out there who only sell locally,” he says. “Lost Lantern can help give them national exposure,” either by using their whiskeys in blends or selling single barrels.

Giving credit where credit is due to craft distillery partners is important, says Blake Riber, a whiskey blogger who founded Seelbach’s in 2018 to sell online whiskeys made by both craft producers and independent bottlers—whom he calls “blenders.” “Blenders are beginning to get some respect,” he says, citing the practice some years ago for some distillers and bottlers to fake or not reveal their sources. “But today, blenders like Lost Lantern and Pursuit are very transparent in telling who distilled their whiskey.”

Pursuit Spirits was founded in 2018 by hosts of the Bourbon Pursuit whiskey podcast, Ryan Cecil and Kenny Coleman, to bottle and sell single barrels from craft distillers to their built-in audience of whiskey lovers. But because a barrel may

“Before Prohibition, most of the bottlers along Whiskey Row in Louisville were not distillers—they bought barrels and blended them.”

produce around 200 bottles or less, “A single barrel isn’t scalable,” Coleman notes. A blender, on the other hand, can produce hundreds of bottles by combining barrels, so Pursuit began blending as well.

Although independent bottlers don’t distill whiskey, Beatrice says there is an art in blending it. Like others, he has built up a library of barrels, and he and his team “sit down and ‘whiteboard’ what we want in a blend, then we have lots of trials in the laboratory before coming up with what we will blend.” But rather than dumping everything into the 6,000-gallon blending tank that Barrell Craft uses, they first assemble less than half according to formula, then slowly build up the rest in 10 percent increments, adjusting by taste as they go along.

EXPANDING A CRAFT DISTILLER’S NETWORK

Marketing strategies of the independents vary. Pursuit, Coleman says, originally planned to be “totally digital” in selling directly to podcast “patrons,” but now also has sales through distributors. Lost Lantern put together an extensive retail network. "We don't actually sell directly to consumers, but we partner with onlinefocused retailers that, between them, can ship to around 40 states,” says Polonski. A

minority of independent bottles are sold through brick-and-mortar retailers.

So, what’s in it for the craft distillers?

Cash-strapped producers may need this upfront money. But Herman Mihalich, the founder and distiller at highly-rated

Dad’s Hat near Philadelphia, points out he can make more money bottling the barrel himself than by selling the same barrel to a blender.

However, like most craft distilleries, he sees an upside. “Lost Lantern contacted me last fall,” says Mihalich, “and when they tasted barrels, they talked me into selling them two—one that was finished in a vermouth cask, which isn’t all that common.” He transferred the two barrels via food-grade containers to Lost Lantern to bottle, not as blends but as single barrels.

“I consider it a win-win situation,” he adds. “I’ve been in the business 10 years, but this is still good publicity.” Most of the handful of independent bottlers currently operating do extensive online promotion, and Mihalich took part in a virtual media presentation featuring his two barrels on Lost Lantern labels—188 bottles of Lost Lantern Dad’s Hat rye for $90 per bottle and 119 bottles of Dad’s Hat vermouthfinish rye for $120 each.

“Today’s consumers are no longer scared of the idea of buying blended whiskey,” concludes Schmier. “Now, they are increasingly asking us, ‘What’s next?’” ■

ABOVE TOP: Dad's Hat Distillery // ABOVE: Herman Mihalich of Dad's Hat Distillery

“I got the idea to make whiskey without going to the expense of building a distillery in 2012, and it took me more than a year to put things together.”

– Joe Beatrice, Barrell Craft Spirits

GETTING IT ‘JUST RIGHT’ FOR MORE THAN 85 YEARS

CESARI’S

In Verona, a region where wines range from ethereal and crisp to powerfully rich, Cesari’s Justo manages to land at the elusive intersection of concentration and lightness. Combining elements of Amarone with stainless steel fermentation and a focus on freshness, the wine has an ideal tension on the palate—exactly as its name suggests.

A combination of the English word just and the Italian word giusto, meaning right, Justo is an homage to finding Goldilocks-esque balance in the glass and loosely translates to “just right.”

It’s no surprise that the Cesari clan has mastered combining the rich, dense characteristics of Veronese reds with an uncommon vein of brightness: The fam-

SPIRIT TAKES

A WINE

ily has been making wine in the region since 1936, when Gerardo Cesari set out to craft an Amarone to rival the world’s best reds. Since that time, successive generations of Cesaris have helped the estate acquire prime vineyards and maintain the tradition of high-quality production. Cesari was one of the first Italian wines to be exported to five continents, and today the brand retains its strong global following—while utilizing over 100 hectares of pristine vineyards to keep elevating the estate's legacy.

Justo itself fuses regional winemaking traditions with an innovative edge, blending the native Corvina grape with Merlot to give the wine its “just right” texture. Harvested together in September, the grapes are dried in the traditional apassimento style for 20 days. This relatively short drying period concentrates

their sugars and aromatic nuances to optimal levels, while maintaining the grapes’ inherent freshness. Then, the grapes are fermented on their skins for 15 days before aging exclusively in stainless steel. The process serves to generate balance between lightness and concentration, resulting in a red wine with pure red fruit flavors that radiate from the glass. Its rare equilibrium likewise makes Justo a consistent crowd pleaser among both buyers and consumers.

Cesari has always been a leader in northern Italy. From aging their wines well beyond DOCG requirements to embracing single-vineyard wines before the trend was in vogue, the winery’s forwardthinking energy is palpable. Today, Cesari is maintaining their commitment to excellence and innovation by embracing technology and sustainability across their vineyards and two wineries. With Justo, their innovative spirit takes form in a wine that’s agile yet concentrated, and vibrantly reflects its home terroir. n

This advertising content was produced in collaboration with our partner, Opici Wines & Spirits.

CESARI

WHISKEY:

FIELD TRIP

Islay’s idyllic, white-sand Traigh Bhan beach is the inspiration behind the 92.4-proof Batch Four of Ardbeg’s Traigh Bhan 19 Year Old, part of the brand’s permanent portfolio. The latest installment of the single malt Scotch whisky, aged in a higher proportion of Oloroso sherry casks than earlier releases, has a spicy, herbal quality, layered with wood smoke, aniseed, and menthol.

SRP: $299.99 per 750-ml bottle

PACIFIC NORTHWEST TOUCH

Copperworks Distilling Company in Seattle, Washington, has simultaneously released two new, smallbatch, 100-proof American single malt whiskeys spun from 100 percent malted barley and twice-distilled in Scottish copper pot stills. Release 044 marries various casks and unleashes citrus peel and pipe tobacco; Release 045, with its notes of honey and fig, highlights whiskey made from Fritz barley grown on a single farm in the Skagit Valley, balanced with a touch of another aged in a Manzanilla sherry cask for 60 months.

SRP: $69.99 per 750-ml bottle

AQUATIC JOURNEY

Trey Zoeller, the zany founder of Je erson’s Bourbon, once again illuminates the alchemy of aging whiskey on a boat with the 90-proof Voyage 29 Wheated. The newest addition to the Je erson’s Ocean: Aged at Sea collection, these casks of wheated bourbon traversed the world on a vessel, making their way from Savannah to the Indian Ocean and across the Pacific. Exposure to extreme heat and salty air elicits rich notes of vanilla and toasted caramel.

SRP: $79.99 per 750-ml bottle

THE FIFTH

Brown-Forman revived its King of Kentucky whiskey label in 2018, and to celebrate the five-year anniversary of the straight bourbon, has rolled out two new single-barrel expressions. The 130.6-proof 15-yearold bourbon, available in Kentucky, Illinois, and Ohio, has notes of dried fruit and sorghum, while the extremely limited-edition 18-year-old, found only in the Kentucky market, tastes of molasses and dark tea.

SRP: $249.99 (15-year-old) and $349.99 (18-year-old) per 750-ml bottle

POLITICALLY CHARGED

With midterm elections around the bend, Caskshare’s U.S. debut of The Big Lie is well-timed. An irreverent reference to Donald Trump, the limited-edition bourbon is a followup to The Big Lie Scotch whisky, the U.K.’s ode to Boris Johnson, the recently resigned British prime minister. Although production details—including where the 95-proof whiskey was distilled, how long it was matured for, and in which type of casks—are playfully shrouded in mystery, the bottle is undoubtedly a cultural keepsake.

SRP: $80 per 750-ml bottle

NEW

PLAYING BY THE RULES

Sonoma distillery Redwood Empire Whiskey has rolled out Batch No. 002 of its bottled-in-bond expressions. Grizzly Beast, a straight bourbon whiskey characterized by almond brittle and lemon, has a mash bill of 66 percent corn, 23 percent rye, seven percent wheat, and four percent barley. Rocket Top, on the other hand, is a straight rye whiskey rounded out with a 13 percent blend of wheat, malted barley, and corn that is rife with fig jam and cracked pink peppercorn.

SRP: $79.99 per 750-ml bottle

NEVADA’S BOUNTY

Fans of Frey Ranch Distillery’s Straight Rye Whiskey now have a limited-edition Single Barrel Rye to savor. Featuring a mash bill of 100 percent winter cereal rye grown and harvested at the distillery in northern Nevada, the versatile 131.8-proof whiskey was matured in #4 char barrels, culminating in a swirl of candied berries, marzipan, and leather.

SRP: $99 per 750-ml bottle

L.A. GLAM

Los Angeles entrepreneur Andrew Borenzweig teamed up with Cedar Ridge Winery & Distillery in Swisher, Iowa, to bring The Beverly High Rye to market. Primarily composed of straight rye—along with straight bourbon—whiskeys from Iowa and Indiana, the nutty, to ee-like spirit is meant to embody the luxe California lifestyle. Sustainability is also at the forefront of The Beverly High Rye; for each bottle sold, a tree will be planted by Trees for the Future.

SRP: $59.99 per 750-ml bottle

SPIRITUOUS SUPPORT

Liev Schreiber—actor, director, producer, and cofounder of Sláinte Irish Whiskey—has joined forces with the NGO BlueCheck to roll out a special 18-year-old bottle that supports the organization’s critical humanitarian work on the front lines of the RussiaUkraine war. All proceeds of the 113.4-proof, limited-edition, single cask whiskey, signed by Schreiber and Daniel Mulhall, Ireland’s ambassador to the U.S., benefit BlueCheck.

SRP: $499 per 750-ml bottle

THE FOLLOW-UP

Golden Rye Whiskey Batch 1, the first rye o ering from Blue Run Spirits, sold out soon after its 2021 debut and snagged a gold medal at the San Francisco World Spirits Competition. The next coveted edition, the 95-proof Golden Rye Whiskey Batch 2, was pulled from 102 select barrels and crackles with hints of ginger.

SRP: $99.99 per 750-ml bottle

Distributed by Southern Wine & Spirits

PARADIS 80

PARADIS IMPERIAL 80

RICHARD 80

VS 80

PRIVILEGE VSOP

XO 80

HINE COGNAC

ANTIQUE XO lER CRU 80

H BY HINE VSOP 80

HOMAGE 80 PF

RARE VSOP 80

TRIOMPHE 80 PF

HORSE NAPOLEON XO COGNAC

JACQUES CARDIN COGNAC

APPLE 80 PF

JASMIN 80 PF

VSOP 80

JEAN FILLIOUX COGNAC

KELT

COGNAC COMMODORE

COGNAC PETRA TOUR

COGNAC VSOP

COGNAC XO

MONDE

MERLET BROTHERS BLEND COGNAC

MERLET C2 COGNAC & CASSIS

LANDY COGNAC

DESIR RED 80 PF sws

VS 80 PF

VSOP 80 PF

XO 80 PF

LEOPOLD GOURMEL COGNAC QUINTESSENCE SWS

84 PF

LEOPOLD RAFFIN COGNAC

EXTRA COGNAC YMCO

VS COGNAC YMCO

XO COGNAC YMCO

LOUIS ROYER

VS COGNAC KOSHER 80 PF sws

VSOP COGNAC KOSHER SWS

VSOP PREFERENCE 80 PF sws

XO COGNAC KOSHER 80 PF sws

MAISON ROUGE

VS COGNAC 80 PF YMCO

VSOP COGNAC 80 PF YMCO

MAISON SURRENNE YMCO

BORDERIES (DISTILLERIE GALTAUD) 80 PF YMCO

GRANDE CHAMPAGNE XO 80 PF YMCO

SURRENNE COGNAC 80 PF YMCO

TONNEAU NO 180 PF YMCO

MARTELL COGNAC sws CARACTERE 80 PF sws

CORDON BLEU 80 PF SWS

L'OR JEAN MARTELL 80 PF sws VS 80 PF sws VSOP 80 PF SWS XO 80 PF YRC sws

MAXIME TRIJOL COGNAC CRIS MEUKOW COGNAC VANILLA VS 60 PF sws VS 80 PF SWS

MONNETV.S. MWL

MOTORCYCLE NAPOLEON XO CGNAC 80 PF PHI OTARD VSOP, XO 80 PF PEWS

REMY MARTIN

COGNAC 1738 ACCORD ROYAL YMCO COGNAC

COGNAC

COGNAC

COGNAC

COGNAC

REMY

REMY

VSOP

SALIGNAC

SENIOR

Spirits Index by Brand

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

CRIS WW WW WW WW WW PEWS sws sws

YMCO YMCO

YMCO YMCO YMCO YMCO YMCO sws sws sws sws sws sws GREN YMCO YMCO 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

ROYAL

RUSSELL

HAWAIIAN

LONDON

MALAYSIAN

SEAGRAM'S

GIN

GIN

GIN & JUICE GRN

GIN & JUICE PRPLE RAGE

GIN & JUICE RED FURY

GIN DISTILLERS

GIN EXTRA DRY

TWISTED GIN APPLE

TWISTED GIN LIME

TWISTED GIN ORANGE

TWISTED GIN PEACH

TWISTED GIN PINEAPPLE

TWISTED GIN RED BERRY

SPIRIT WORKS

GIN 8 6

SLOE GIN 54 PF

S T GEORGE SPIRITS

BOTANIVORE GIN DRY RYE GIN

TERROIRGI N TAAKA GIN 80 PF

UNCLE VAL'S BOTANICAL GIN

VOYAGER DRY GIN GIN - IMPORTED

BEEFEATER GIN BURROUGHS RSV 86 PF GIN 94 PF

BEEFEATER 24

LONDON DRY GIN 90 PF BLOOM GIN 80 PF BOMBAY 86 PROOF 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 E M P

FORDS

G'VINE

SMALL BATCH

SMALL BATCH

GABRIEL BOUDIER -

SAFFRON

GATES

HAYMAN'S

HENDRICK'S

KONYAGI

KRISTA

MAGELLAN

MARTIN

YMCO

GRAND

COFFEE

FLAVORED

ANISETTE

BLUE

CARAMEL

CREME

CREME

CREME

CREME

CREME

RARE

LE GRAND

LEOPOLD

AMERICAN

FERNET

FRENCH

MICHIGAN

NEW ENGLAND CRANBERRY

NEW YORK SOUR

ROCKY MOUNTAIN BLACKBERRY

THREE PINS ALPINE HERBAL

SAPLING

FLAVORED

PRALINE

ORGANIC

ORGANIC

ORGANIC

ORGANIC

PEWS CHERRY

TRES LECHES

CREAM LIQUEUR

PEWS TRIPLE CREAM

VENTURA

YMCO

ARGIOLAS

SAMBUCA

AVERNA

CASONI

LIMONI

SAMBUCA

SAMBUCA

SAMBUCA

AVEZE

BAILEYS

BENEDICTINE

BERENTZEN

WILD CHERRY

BERTINA ELDERFLOWER

BIGALLET CHINA-CHINA

BINYAMINA

AMARETTO

BANANA

CHOCOLATE

LIMONCELLO

SOUR APPLE LIQUEUR

BITTER TRUTH

APRICOT LIQUEUR

PIMENTO DRAM LIQUEUR

LIQUEUR

SLOE BERRY

VIOLET LIQUEUR

APPLE WHISKEY

GEORGIA

MICHIGAN

BANANA

BLOOD

BOLSYOGURT YMCO BLACKBERRY WHISKEY

LIMONCELLO

BORGHETTI

ESPRESSO

SAMBUCA

BOTTEGA SPIRITS

GIANDUIA

LIMONCINO

BOUKHA

WHISKEY

MOON

OM

COCONUT

WILD CRNBRY

OM (ORGANIC

MEYER

NOVO

CACHA<;A

CACHA<;A

PARTIDA

PEAK SPIRITS

EAU DE

EAU DE VIE

REAL

SQUARE

BASIL

BOTANICAL

CUCUMBER

THATCHER'S

ORGANIC

ORGANIC

ORGANIC

ORGANIC

ORGANIC

VITAFRUTE

ORO PISCO

ACHOLADO

MOSTO VERDE

MOSTO VERDE

MOSTO VERDE

PURO ACHOLADO

PURO ITALIA

QUEBRANTA

TORONTEL

PISCO CAPEL

ALTO DEL CARMEN

RESERVADO

PISCO PAYET-

84

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 AGICOLE RUM

ARCTIC GRAPE 70 PF

BACARDI 8

BACARDI 8

BACARDI 8 80 PF

BERKSHIRE MOUNTAIN DISTILLERS RAGGED

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 HOOK'S

BLACK SPICED RUM 92 PF BLACK SPICED RUM SPICED RUM 92 PF SPICED RUM SPICED RUM 70

HOUSE SPIRITS STILLROOM RUM 80 PF KOLOA

COCONUT RUM 80 PF DARK RUM 80 PF GOLD RUM 80 PF

SPICED RUM 80 PF WHITE RUM 80 PF

LADY BLIGH RUM l/MON70 PF

MOUNT GILBOA RUM BARBADOS RUM BARBADOS RUM AGED 070 PF

OAKHEARTSPICED 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

RHUM J.M. BLANC 100 PF GOLD 100 PF

MILLESIME 1997 96 PF VSOP 86 PF VSOP 90 PF

ROCK COCONUT70 PF RON CASTILLO DARK DARK 80 PF LIGHT CITRUS RUM

COCONUT RUM

AWS FUSION RUM

AWS LIGHT 80 PF

AWS MOCHA RUM

SPICE

SPICE

SAMMY'S

SINGLE

SORGRHUM

SPICED

SUPERIOR

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

ADMIRAL NELSON'S

SPICED RUM 70 PF

SPICED RUM 70 PF WITH CHERRY SPICED

SPICED RUM 70 PF WITH COCONUT

FLAVORS

CHERRY SPICED RUM 60 PF

COCONUT SPICED RUM 42 PF

ADR CARONI RUM 1 5 YR - TRINIDAD 92 PF

ALCOHOL DE CANA RUM 99 PF

ANGOSTURA RUM -TRINIDAD 1824 LIMITED RESERVE 1919 ANEJO

ANGOSTURA RUM 5 YEAR WW

YMCO FORRES PARK RUM OVERPROOF PUNCHEON WW

YMCO RUM 150 PF

YMCO GRAND ANEJO 7 YEAR WW

YMCO RESERVA WHITE RUM WW

YMCO APPLETON

YMCO APPLETON ESTATE

YMCO RESERVE 80 PF sws

YMCO RUM RESERVE 80 PF sws

YMCO VX GOLD 80 PF sws

YMCO LIMITED EDITION 50 YR 90 PF SWS

VX GOLD 80 PF sws

APPLETON JAMAICA

YMCO SPECIAL GOLD 80 PF sws WHITE 80 PF sws

YMCO ATLANTICO RUM YMCO DARK 80 PF sws sws PLATINO 80 PF SWS RESERVE 80 PF sws

YMCO RON ATLANTICO RUM DARK PC (KROGER) sws

YMCO BANKS PEWS

YMCO 5 ISLAND WHITE RUM 86 PF PEWS

YMCO GOLDEN AGE 7 86 PF PEWS YMCO ENDEAVOR LIMITED EDITION 86 PF PEWS BARTON RUM

YMCO GOLD 80 PF sws WHITE 80 PF sws

YMCO BASTISTE RUM AGRICOLE CARIBBEAN WW

YMCO BATAVIA ARRACK VAN OOSTEN (SUGAR CANE PEWS

YMCO SPIRIT)-NETHERLANDS/INDONESIA 100 PF

YMCO BERRY BROS RUM

BARBADOS 11YR 92 PF SWS

YMCO

YMCO FIJIAN 9YR 92 PF sws

GRENADA 13YR 92 PF sws

GUADELOUPE 12YR 92 PF

PARADISE

TROPICAL

MCCORMICK

MELOZA

ANEJO

ANEJO

BLANCO

REPOSADO

METL

BLANCO

REPOSADO

Ml

MILAGRO

ANEJO

REPOSADO

SILVER

MILAGRO

ANEJO

REPOSADO

SILVER

SINGLE

TEQUILA

TEQUILA BLANCO

TEQUILA

PANCHO VILLA

PAQUI TEQUILA

ANEJO TEQUILA

CERAMIC

REPOSADO TEQUILA

SILVER TEQUILA YMCO

ALMENDRADO

REPOSADO

SILVER

REVOLUCION TEQUILA

ANEJO

EXTRA ANEJO

SILVER

SILVER

REY SOL ANEJO

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

ANEJO

ANEJO TALAVERA

REPOSADO

TEQUILA

PLATA

TEQUILA

TEQUILA

TEXANO

TIERRA AZTECA

ANEJO PEWS

REPOSADO PEWS

BLANCO PEWS

TIERRAS TEQUILA

ANEJO

BLANCO

BLANCO

REPOSADO

TONALA

ANEJO

NECTAR

CERAMIC PEWS

PEWS

RESERVA SUPREMA

SUPREMA REPOSADO PEWS

ANEJO

BLANCO

REPOSADO

REYES

GOLD YMCO

SILVER YMCO

TRES REYES TEQUILA GOLD

TRES SIETES

ANEJO YMCO

REPOSADO YMCO

SILVER YMCO

TRES SIETES SIL

WYLAND DOLPH PLYGRND YMCO

WYLAND PEGUIN YMCO

WYLAND SHARK YMCO

TRES-CUATRO-CINCO TEQUILA

EXTRA ANEJO 87 PF sws

PARTIDA TEQUILA YMCO TWO FINGERS GOLD 80 PF YMCO

ANEJO

ASST (1 ANJ/4

REPOSADO 80 PF SILVER 80 PF SINO TEQUILA

WINNER'S CHOICE GOLF CLUB PHI

ZAPOPAN 100% AGAVE BLANCO

IRISH BARREL AGED REPOSADO TEQUILA SPICY TEQUILA

YMCO 80 PF BLANCO, REPOSADO PEWS ELEGANTE

YMCO ZARCO TEQUILA

REPOSADO

TEQUILA REPOSADO 80 PF TEQUILA SILVER 80 PF

YMCO GOLD 80 PF YMCO PASION SECRETA

PEWS SILVER 80 PF YMCO PATR6N

ANEJO

REPOSADO

GRAN

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 PLATA TEQUILA 80 PF REPOSADO REPOSADO 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

ZAVANO

BLANCO YMCO

ORO

ZIRCON

TRIPLE SEC- DOMESTIC

ARROW

TRIPLE

AGAVE

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

CINNAMON

PINEAPPLE

POMEGRANATE

RASPBERRY

ROOTBEER

SORBET

SORBET

SORBET

SORBET

SORBET

SORBET

SORBET

STRAWBERRY

VANILLA

VODKA

VODKA

VODKA

WATERMELON

WHIPPED

SPIRIT

TAAKAVODKA

FLAVORS

CHERRY

COCONUT

PINK

VICIOUS VODKA - CAFFEINATED

VIVID VODKA

VODKA 80PF

VOLSTEAD VOLSTEAD VODKA 84 PF 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

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 P F 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

V ODKA 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 B G 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 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

B BORU IRISH VODKA 80 PF

BROKEN SHED VODKA

CARIEL-AIVY

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

SINGLE YNG POTATO

SINGLE POTATO

SINGLE WHEAT 80

CHRISTIANIA VODKA 80

CIROC VODKA

VODKA 80

AMARETTO 70

COCONUT 70

PEACH 70 PF

RED BERRY 70

CRANBERRY

PF 75 PF

CRYSTAL HEAD VODKA 80

DEBOWA POLISH VODKA BULLET & BARREL

DEMIDOFF VODKA 80

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 -

SICKLE VODKA

HAMMER

HAN ASIAN VODKA

HEAVY WATER VODKA

I SPIRIT VODKA

IDOL

IMPERIAL COLLECTION

JAZZ TRUMPET POLISH

JEAN MARC

JEWEL

VODKA

RUSSIA

CLASSIC VODKA, ULTRA

LABEL

Imported Wine Index

COLLECTION WASHINGTON

MERITAGE WASHINGTON

PINOT

CABERNET

OREGON

WALLA VALLEY

PENDULUM

RED TABLE

RED DROP

SWEET RED

SAGELANDS VINEYARD

CABERNET SAUVIGNON

CHARDONNAY

FREDDIES BLEND

MERLOT

RIESLING

SEVEN HILLS WINERY

CABERNET SAUVIGNON

VINEYARD

CIEL DU CHEVAL VYD VINT

MALBEC WALLA WALLA VALLEY

MERLOT COLUMBIA VALLEY

MERLOT SEVEN HILLS VINEYARD

PINOT GRIS OREGON

RIESLING COLUMBIA VALLEY

VIOGNIER COLUMBIA VALLEY

STONECAP

CABERNET SAUVIGNON

CHARDONNAY

MERLOT

RIESLING

SYRAH

TENOR

TENOR

TENOR

CABERNET SAUVIGNON

CHARDONNAY STILLWATER

TRANCHE

PINOT GRIS

SLICE OF PAPE BLANC

SLICE OF PAPE REH

SYRAH

WASHINGTON

CABERNET

CHARDONNAY

RAINIER

SUMMIT

WATERBROOK

CABERNET

CHARDONNAY

CHARDONNAY

MALBEC

MELANGE

MELANGE

MERLOT

MERLOT

PINOT

RIESLING

SAUVIGNON

HILLS

Brand

BRUT METHODE CHAMPENOISE

HACIENDA

METHODE CHAMPENOISE BRUT

IRON HORSE VINEYARDS

BRUT

WEDDING CUVEE

RUSSIAN CUVEE

BRUT ROSE

J ROGET

BRUT

EXTRA DRY

SPUMANTE

J VINEYARDS

BRUT CUVEE 20TH ANNIVERSARY

BRUT ROSE

BRUT VINTAGE

JFJ VINEYARDS

ALMOND SPARKLING WINE

CALIFORNIA CHAMPAGNE BRUT

CALIFORNIA EXTRA DRY

KARMA

CALIFORNIA BRUT

KLUGE ESTATE

TRUMP SPARKLING BRUT ROSE

TRUMP SPARKLING BLANC DE BLANCS

TRUMP SPARKLING BRUT BLANC DE NOIR KORBEL

CHARDONNAY CHAMPAGNE

MAINLINE

BLANC DE NOIR

BRUT BRUT CORK

BRUTCROWN

BRUT ROSE

EXTRA DRY

NATURAL ORGANIC BRUT RIESLING SPARKLING ROUGE SEC SWEET CUVEE SWEET CUVEE CROWN SWEET ROSE

MIDDLE SISTER BUBBLES

GLAMOUR GIRL PINK BUBBLY LAETITIA BRUT CUVEE BRUT ROSE

ONCE UPON A VINE ENCHANTED WOODS BUBBLY PIPER SONOMA BLANC DE BLANC BRUT BRUT ROSE

ROBERT CRAIG WINERY

BOB'S CUVEE SAUVAGE RICHARD GRANT ESTATE CUVEE ROSE BRUT

ROEDERER ESTATE

DOMESTIC SPARKLING WINES

CALIFORNIA

L'ERMITAGE ROSE BRUT ROSE NV BRUT BRUT NV L'ERMITAGE ROSE'N'BLUM BUBBLY MOSCATO BUBBLY MOSCATO ROSE SALMON CREEK CELLARS BRUT

SCHARFFENBERGER BRUT NV

BRUT ROSE NV SCH RAMS BERG BLANC DE BLANCS BLANC DE NOIRS BRUT ROSE

J SCHRAM J SCHRAM ROSE CALIFORNIA CLUB MIRABELLE BRUT NV MIRABELLE BRUT ROSE NV RESERVE SUTTER HOME WINERY BUBBLY MOSCATO BUBBLY PINK MOSCATO TANGLEWOOD SPARKLING WINE TANGLEWOOD BRUT CHAMPAGNE

IMPORTED WINES

ARMENIA

BERDASHEN WINES GEVORKIAN WINES

KARAS WINES Z'ART WINES

BEERENAUSLESE TERRASSEN

GRUNER VELT SMARAGO TERRASSEN

cwoc GRUNER VELTLINER SMARAGD KELLER

GRUNER VELTLINER SMARAGD TER AWS

cwoc RIESLING FEDERSPIEL TERRASSEN AWS HIRTZBERGER

TEG GRUNER VELT SMARAGD ROTES

TEG IBY

BLAUFRANKISCH CHEVALIER

TEG

TEG BLAU FRANKISCH CLASSIC AWS

BLAUFRANKISCH DURRAU

MWL ZWEIGELT CLASSIC AWS

MWL KRACHER

MWL

BEERENAUSLESE CUVEE AWS

CUVEE AUSLESE AWS

AWS CUVEE TBA NV AWS

AWS GRUNER VELTLINER LOWER AUSTRIA AWS

AWS GRUNER VELTLINER SINGLE VINEYARD AWS KRACHER CUVEE AUSLESE AWS

cwoc KRACHER TBA NOUVELLE VAGUE AWS

cwoc MUSKAT OTTONEL TBA AWS

cwoc

WELSCHRIESLING BA MINA AWS

ZWEIG ET TBA NOUVELLE VAGUE AWS

AWS LACKNER TINNACHER GRAUBURGUNDER AWS

AWS MUSKATELLER AWS

AWS LAGLER

AWS GRUNER VELTLINER FEDERSPIEL BURGBERG AWS LAURENZ V AWS

WW CHARMING GRUNER VELTLINERS AWS

FORBIDDEN GRUNER AWS

YMCO SINGING GRUNER VELTLINERS AWS

YMCO KLOSTERKELLER SIEGENDORF MWL

YMCO LENZ MOSER AWS

YMCO LETH

YMCO GIGAMA BLAUER ZWEIGELT RSV AWS

YMCO GRUNER VELTLINER STEINAGRUND AWS

YMCO PINOT NOIR RESERVE AWS

YMCO RIESLING RSV FELSNER WEINBERG TEG

YMCO RIESLING WAGRAMTERRASSEN TEG

YMCO ROTER VELTLINER RESERVE HOFWEINGARTEN AWS

YMCO ROTER VELTLINER RSV SCHEIBEN AWS

YMCO MUENZENRIEDER MWL

YMCO SCHLUMBERGER

YMCO BRUT CRIS

SKELETON

YMCO BLAUER ZWEIGELT YMCO

YMCO GRUNER VELTLINER YMCO SZIGETI

YMCO GRUNER VELTLINER BRUT NV TEG

YMCO TURK MWL

PWS WEINGUT RUDI PICHLER AWS

PWS RIESLING SMARAGD TERRASSEN AWS WEINGUT STADT KREMS

YMCO GRUNER VELTLINER KREMSTAL TEG YMCO WIMMER CZERNY

YMCO GRUNER VELTLINER SELSER BERG TEG GRUNER VELTLINER WEELFEL TEG

TEG ROTER VELTLINER TEG WOLFGANG WINES

cwoc CONCERTO GRUNER VELTLINER YMCO WOLFGANG GRUNER VELTLINER YMCO sws ZANTHO TEG

SWS GRUNER VELTLINER sws ZANTHO BLAUFRANKISCH TEG

SWS BRITISH ISLES sws

ST. AIDAN'S WINERY

LINDISFARNE MEDE PEWS

PWS BONAL

PWS

BONAL GENTIANE-QUINA PEWS BOSCA cwoc

TOSTI CARDAMARO VINO AMARO PEWS BYRRH

AWS GRAND QUINQUINA PEWS

AWS CANADA

TEG INNISKILLIN

CABERNET FRANC ICEWINE sws

TEG

TEG PEARL VIDAL ICEWINE sws

TEG RIESLING ICEWINE

AMIGOS TEQUILA

ALAMBIC, INC.

AMIGOS USA

BACMAR INTERNATIONAL

9801 N. Litchfield Rd.

334 E. 74th St,

1240 N. Van Buren, Ste. 210

254-B Mill Street, St. A-3 El Mirage, AZ 85335 New York, NY 10021 Anaheim, CA 92807 Greenwich, CT

Telephone: (623) 536-3201

Telephone: (212) 717-2901

Fax: (212) 717-2903

ALBERT W. LIZER ENTERPRISES

Telephone: (714) 632-7052

Telephone: (203) 532-9177 Website: 3amigostequila.com

ANCHOR DISTILLING CO.

3D SPIRITS HOTALING & CO.

9801 N. Litchfield Rd.

12711 Ventura Blvd., Ste.# 460

1705 Mariposa Street

BAILYANA

5880 Edna Rd.

San Luis Obispo, CA 93401

Telephone: (623) 536 3201

Fax: (707) 766-7716

Studio City, CA 91604

El Mirage, AZ 85335 San Francisco, CA 94107

Telephone: (818) 508-3388

Fax: (818) 508-3382

Telephone: (415) 863-8350

Fax: (415) 552-7094

Telephone: (805) 544-9080

BANANA WINE & SPIRITS

748 Nassau RoadWebsite: 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.

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

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

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. 260Commerce, CA 90040

Telephone: (323) 832-4488

901 SILVER TEQUILA

100 Chesterfield Business Parkway

ALLEMAGNIA IMPORTS

10731-33 Forest St.

Santa Fe Springs, CA 90670

Telephone: (562) 941-7225

Fax: (562) 941-4704

ARETTE UNIQUE TEQUILA 1600 Tysons Boulevard 8th FL Mclean, VA 22102

Lake Bluff, IL 60044

Telephone: (847) 295-0410

BASSO DISTRIBUTING CO.

2505 E. Pleasant Valley RoadSt 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

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

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

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. 271San Antonio TX 78258 Costa Mesa, CA 92627

Telephone: (210) 787-1797

Fax: (805) 644-4987

1033 Skokie Blvd., Ste. 600 Northbrook, IL 60062

Telephone:(949) 200-7200Fax: (210) 437-0190

A.G. IMPORTS

5992 E. Slauson Ave.

ALL NATIONS BEVERAGE IMPORTERS, LTD. 240 Windrift Court Roswell, GA 30076

Telephone: (847) 412-6200 Fax: (310) 937-7031

Fax:(949) 200-7210

BEAUCHAMP DISTRIBUTING CO.

Telephone: (323) 728-3677

Telephone: (770) 953-8467

Fax: (770) 933-8846

ATLANTIC WATERS USA 22506 Cantlay Street West Hills, CA 91307

1911 Santa Fe Ave.Commerce, CA 90040

Compton, CA 90221

Telephone: (310) 639-5320Fax:(323) 728-3674

A.V. IMPORTS INC.

6450 Dobbin Rd., Ste. G

Telephone: (410) 638-7720

ALTA MARKETING CO. 720 South Wanamaker Ave. Ontario, CA 91761 Telephone: (909) 390-6540 Fax: (909) 605-0600

Telephone: (818) 262-3300 Fax: (818) 999- 6556

Fax: (310) 537-8641

BENDISTILLERY

1470 N. E 1st St., #800 Columbia, MD 21045

Bend, OR 97701

Telephone: (541) 318-0200 Fax:: (410) 884-9470

A&T IMPORTING

545 W. Allen Ave., Suite 14

82 BEVERAGE 3536 Concours St. Ontario CA 91764

Fax: (541) 318-0200

Telephone:(909) 717-7293

ADAMBA IMPORTS INC.

585 Meserole St.

AMATE TEQUILA Napoles 3131 GuadalajaraJalisco, MX 44630 Telephone: 847 460 0937

Telephone: (909) 354-8032 Website: b2beverage.com

BENEVA MEZCAL

500 Kinley NESan Dimas, CA 91773

AMAZONAS IMPORTS INC. 10817 Sherman Way Sun Valley, CA 91352

B & OVERSEAS TRADING, INC. 15155 Stagg St., Ste. 7 Van Nuys, CA 91405

Albuquerque, NM 87102

Telephone: (915) 253-5755

BENJAMIN MELIN-JONES

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: (818) 982-1377

Fax: (818) 982-3898

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

Telephone: (818) 285-6936 Toll Free: (888) 201-0733 Fax: (818) 285-6937

211 E. 43rd St.#610Brooklyn, NY 11237

B & R DISTRIBUTORS

780 Montague Expressway, Ste. 102 San Jose, CA 95131

Telephone: (480) 944-4843 Fax: (408) 943-8428

BABCO IMPORTS / MHW LTD. 1129 Northern Blvd., #312 Manhassset, NY 11030 Telephone: (949) 246-4427 email: chuckgio@gmail.com

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: (909) 374 4854

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

AMERICAN SUPPLIERS GROUP LLC 18653 Ventura Blvd., #380 Tarzana, CA 91356 Telephone: (818) 428-0512

Telephone: (818) 362-9333 Tequilaguirre@hotmail.com

BACARDI-MARTINI U.S.A., INC. 3010 Old Ranch Parkway #320 Seal Beach, CA 90740

Fax:(818) 362-7180

BEVERAGE SPECIALTIES LIMITED

196 Newton St.

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

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

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

DOTSERO IMPORTS

8300 S. Lincoln

Longmont, CO 80501

Telephone: (800) 789-7478

Fax: (303) 772-3316

DOZORTSEV & SONS, LTD.

2 Rector St., Suite 1100

New York, NY 10006

Telephone: (212) 693-2600

Fax:(212) 693-0800

DRINKS AMERICA

130W 42nd St.New York, NY 10036

Telephone: (212) 302-1214

DRINK SPECIALTIES, INC.

1612 Chico Avenue Unit C

South El Monte, CA 91733

Tel 877-270-5215

Fax 310-891-1274

DUGGAN'S DISTILLERS PRODUCTS

523 Rte. 303

Orangeburg, NY 10962

Telephone: (914) 359-1107

Fax:(914) 359-0753

DYNAMIC BEVERAGES

21WView Ln, Norwalk, CT 06854

Telephone: (203) 226-4181 Website: orangev.com

EAGLE DISTRIBUTING CO.

PO Box 2260

Windsor, CA 95492

Telephone: (707) 575-3121

EAST LA WHOLSALE BEVERAGES

3666Whittier Blvd

East Los Angeles, CA 90023

Telephone: (323) 262-5127

Fax:(323) 262-8134

EAST WESTTRADING

5343 N. Kedgie Ave.

Chicago, IL 60625

Telephone: (773) 481-7197

Fax:(773) 481-7939

ECO WINE& SPIRITS

3235 San Fernando Rd., Bid. #6

Los Angeles, CA 90065

Telephone: (323) 257-9055

Fax:(323) 257-6997

ELITE WHOLESALE

12323 ShermanWay

North Hollywood, CA 91605

Telephone: (818) 982-4329

EMERALD DISTRIBUTING CO.

21720 S. Vermont Ave., #108

Torrance, CA 90502

Telephone: (310) 533-5936

EMERALD SPIRITS INC.

88 King #101

San Francisco, CA 94107

Telephone: (415) 441-1114

Fax: ( 415) 441-0344

EMPORER'S BRAND, L.L.C 8111-D Cessna Ave.

Gaithersburg, MD 20879

Telephone: (301) 540-2498

Fax:(301) 576-9917

EPIC WINE & SPIRITS

2160 41st Avenue

Suite B

Capitola, CA 9501 0

Telephone: (831) 219-91oo

EXCLUSIVE IMPORTS

8844West Olympic Blvd.

Los Angeles, CA 90211

Telephone: (310) 247-3800

Fax: (310) 347-3801

FAT & HAPPY BEVERAGES

3370 N. San Fernando Rd.

Los Angeles, CA 90065

Telephone: (323) 474-6111

FINNISH NATIONAL DISTILLERS

30 Rockafeller Plaza #4300

New York, NY 10102

Telephone: (212) 757-4440

Fax: (212) 247-0368

FIREFLY DISTILLERY

6775 Bears Bluff Rd.

Wadmalaw Island, SC 29487

Telephone: (843) 559-6867

FOOTHILL BEVERAGE COMPANY

2800 S Reservoir Street

Pomona, CA 91766

Telephone: (909) 627-6131

Fax: (909) 627-0374

FOTIS AND SON IMPORTS

15451 Electronic Ln. Huntington Beach, CA 92649

Telephone: (714) 894-9022 Fax:(714) 894-8930

FOUR ROSES DISTILLERY LLC

1224 Bonds Mill Rd.

Lawrenceburg, KY 40342

Telephone: (502) 589-7711 Website: fourroses.us

FRANCIS BONANNO 235 Pioneer Blvd Springsboro, OH 45066 Telephone: (513) 746-4300

FRANK-LIN WINE& SPIRITS 1960 Carlos Avenue Ontario, CA 91761 Telephone: (800) 486-8900 Fax:(909) 923-1092

FRANK-LIN DISTILLED PRODUCTS LTD. 675 North King Road San Jose, CA 95133

Telephone: (800) 922-9363 Fax:(408) 258-9527

FRANK PESCE INT'L GROUP LTD. 902 Clint Moore Rd. Ste. 146 Boca Raton, FL 33487

Telephone: (561) 997-0400 Fax:(561) 997-7555

FRANK SUTTON& CO. WINES&SPIRITS 1111 Kane Concourse, Suite 209 Bay Harbor Islands, FL 33154 Telephone: (305) 866-8600 Fax:(305) 866-8600

FRATELLI DE VINI LLC 35255 Decatur Bl. Suite #104 Las Vegas, NV 89118

Telephone: (702) 736-7460 Fax:(702) 736-7470

FREDERICK WILDMAN & SONS, LTD.

307 E. 53rd Street

New York, NY 10022

Telephone: (212) 355-0700 Fax:(212) 355-4723

FRONTIER WHOLESALE

1000-1100 E. Tenth St.

Los Angeles, CA 90021

Telephone: (213) 622-0638

FUP IMPORTS

13502 Whittier Blvd.

Spirit Importer/Distributor I

HEAVEN HILL DISTILLERS, INC.

4500 Bowling Boulevard, Suite 300

Whittier, CA 90605 Louisville, KY 40207

Telephone: (951) 272-4681

Fax:(951) 272-4816

GBL DISTRIBUTING COMPANY, INC

5390 Overpass Road

Santa Barbara, CA 93lll

Telephone:(805) 964-2571

GALLO WINE COMPANY

Telephone:(502) 413-0220

1064 Loretto Road, Bardstown, KY 40004

Telephone:(800) 348-1098

Fax:(800) 348-1098

HEIMARK DISTRIBUTING CO.

82851 Avenue 45

Indio, CA 92201

2650 CommerceWay Telephone:(619) 347-4052

Los Angeles, CA 90040

Telephone:(323) 685-8112

HIGH POINT GROUP

8380 Miramar Mall, Ste 226

San Diego, CA 93121 14201 S. Figueroa St.

GARDENA WHOLESALE

Telephone:(858) 677-9373 Los Angeles, CA 90061

Telephone:(310) 323-9982

Fax:(858) 677-9385

HINMAN & CARMICHAEL

260 California St. Suite 1001 2542 N. San Gabriel Blvd. San Francisco, CA. 94lll

GARVEY WHOLESALE BEVERAGE

Rosemead, CA 91770

Telephone:(415) 362-1215 Telephone:(626) 280-2075 Fax:(415) 362-1494 Fax:(626) 280-1363 Website:Beveragelaw.com

GRAND ISLAND BEVERAGES

HIP HOP BEVERAGE CORP.

3872 Coolidge Ave 10316 Norris Ave. Unit A Oakland, CA 94602

Pocoima, CA 91331

Telephone:(818) 686-6188 Fax:(510) 531-3193 Fax:(818) 686-6009

Telephone:(415) 533-3223

GREAT SPIRITS COMPANY

HOOD RIVER DISTILLERS 85-47 Eliot Avenue, Suite G 600 Riverside Drive

Rego Park, NY 11374 Hood River, OR 97031 Telephone:(800) 882-8140 Telephone:(503) 574-3693 Fax:(503) 274-2241

GRENIER WHOLESALE LIQUOR, INC. 1500 Tennessee Street

HOSODA BROS., INC. San Francisco, CA 94107 2040W 135th St. Telephone:(415) 285-7100 Gardena, CA 90249

Santa Clara County Call: Telephone:(310) 715-1460 Telephone:(408) 248-7887 Fax:(415) 285-7126

HOTEL CALIFORNIA TEQUILA, USA 703 Hebron Avenue

HGC IMPORTS, INC. Glastonbury, CT 06033 1045 Pepitone Ave. 860.657.4404 San Jose, CA 95110 Telephone:(408) 947-8511

HOUDINI, INC. Fax:(408) 947-0675 350 RangerBrea, CA 93821 Telephone:(714) 996-5684

HAAS BROTHERS PO Box 3056

HOUSE OF DANIELS, INC. San Francisco, CA 94119 12 Harbor Drive Telephone:(415) 282-8585 Novato, CA 94947 Telephone:(800) 962-3764

HAKUSAN SAKE Fax:(415) 892-7649 1 ExecutiveWay Napa, CA 94558

HUBBARD IMPORTS Telephone:(707) 258-6160 17101 Valley View Ave. Cerritos, CA 90703

HAMPTONS SPIRIT CO., THE Telephone:(888) 469-9716 201 Ocean Avenue Fax:(562) 963-0710 Santa Monica CA 90402 Telephone:(800) 378-6388

HULA GIRL BEVERAGESl l7E 57th St., New York, NY 10022 P.O. Box 8010 Telephone:(212) 750-9285 Stockton, CA 95208 Fax:(212) 702-8772 Telephone:(209) 483-4004

HARVARD INDUSTRIAL AMERICA Website:hulagirl.com 470 Nibus St.Brea, CA 93821 Telephone:(714) 255-0161

IGC WINE IMPORTS 2427 Willow St.

San Diego, CA 93106 221 La Questa Drive Telephone:(619) 223-6382 Danville, CA 94526 Telephone:(925) 837-8250

HARVEY IMPORTS

IGZOTIK SPIRITS Fax:(925) 837-1325 11943 NW 37th Street Coral Springs, FL 33065

HAWAIIAN DISTILLERS

IMPERIAL BRANDS, INC.

Telephone:(800) 675-9036 1491 Santa Fe Drive Tustin, CA 93680

Telephone:(909) 681-8600 11505 Fairchild Gardens Ave., Suite 204 Palm Beach Gardens, FL 33410 Telephone:(561) 624-5662

IMPEX WINE & SPIRITS INC.

275 Centennial Way, 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

K'CHA-THAI TRADING, USA

P.O. Box 1555

Gardena, CA 90249 Telephone:(310) 516-1969 21 W.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) 8921681 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.

9498 Alternate A 1A lake Park, Fl 33403

Telephone:(561) 840-0333 Website:perfect1864.com

LEONARD KREUSCH, INC.

2000 le Grand Avenue

Northvale, NJ 07647

Telephone:(201) 784-2500 Fax:(201) 784-0951

LIQUID INTERNATIONAL PREMIUM SPIRITS

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

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

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

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

MACCHU PISCO LLC. 7709 Granada Drive Bethesda, MD 20817 Telephone: (240) 277-9888

M K SPIRITS LLC

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

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

MAJESTIC MARKETING GROUP, LTD. 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

MARKO K. SPIRITS DISTRIBUTING

4001 Spring Mountain Rd.St. Helena, CA 94574

Telephone:(707) 312- 0206

MARSALLE COMPANY

3325 Mt. Prospect Road

Franklin Park, ll 60131

Telephone:(847) 957-1100

Fax:(847) 957-1300

MATA HARi ABSINTHE BOHEMIAN

The Brand Action Team

One Darling Drive

Avon, CT 06001

Telephone:(860) 676-7900

Fax:(860) 679-0290

MARTINEZ BRANDS, INC.

221 E.Walnut St., Suite 100 Pasadena, CA 91101

Telephone:(626) 683-3123

Fax:(626) 683-3124

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.

16375 NE 18th Ave., Ste. 323, NorthMiami Beach, Fl 33162

Telephone:(305) 919-9911 Fax:(305) 919-9918

MISSION BEVERAGE CO.

550 S. Mission Road Los Angeles, CA 90033

Telephone:(323) 266-6238 Fax:(323) 526-1603

MOET & HENNESSEY

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

168W. Pomona Ave. Monrovia, CA 91016

Telephone:(626) 711-9469 Website:TRUvodka.com

MODUGNO BROTHERS DISTRIBUTING

12975 Arroyo Street

San Fernando, CA 91340

Telephone:(818) 837-7674

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