Page 1

September 2011

THE BEVE R AGE N E T WO R K ’ S 2011

10

MIXOLOGISTS

TO

WATCH

also

Chile’s New Frontiers Introducing BACARDI OakHeart


A Sipping Story T

he story of Appleton Estate Reserve

begins in the heart of the beautiful Nassau Valley

of Jamaica in 1749. That’s when Appleton Estate first began producing some of the world’s most extra-

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the most special, sophisticated occasions, making them…

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260 years later, we are as committed now, as we were then, to providing a truly superior and refined rum

experience. A rum of great character with full, rich flavors and lush aromas. A rum that still needs nothing

other than a glass,

maybe some ice and time to enjoy. So you see, when you present

Appleton Estate Reserve, you’re giving your customers a rum that is second to none and making

them a part of a story as rich as the rum itself.

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Appleton Estate Reserve Rum © 2011 Kobrand Corporation, New York, NY. 40% ALC. BY VOL. Please sip responsibly.

MAGENTA BOUNDING RULE DOES NOT PRINT CLIENT: KOBRAND / APPLETON JOB NO.: 1-KAPL-016 A CAPTION: “A SIPPING STORY” 1DAG HAMMARSKJOLD NY, NY 10017-2205 (212) 832-3800

TRAFFIC/PROOF READER PRODUCTION SUPERVISOR DIRECTOR PRINT SERVICES ART DIRECTOR COPYWRITER ACCOUNT EXECUTIVE ACCOUNT SUPERVISOR MANAGEMENT SUPERVISOR CREATIVE DIRECTOR CLIENT

SPACE UNIT: PG 4/C BLEED (B: 8.875” W x 11.375” H, T: 8” W x 10.75” H, L: 7” W x 10” H) PUBLICATIONS: TRADE - JUNE/JULY/AUG 2011 APPROVED

DATE

ART FILE NAME 20432_ROCKS.tif 20433_RESERVE_BOTTLE BigReflect.tif AE.GoldBackground.tif AE.RESERVEflourish.eps AE.ReserveSTAMP.eps barrels.tif jamaica.tif Sip_Up.eps facebook_logo-2.tif twitter_logo.tif

Date Created: 04/27/11

Artist: GERY

Proof: 04

Page: 01

Date Revised: 05/11/11

Artist: gery

MECH SCALE 6.8% 15.9% 112% 62.1% 68.6% 20.1% 25.3% 28.4% 4.3% 9.5%

EFFECTIVE RESOLUTION 5845 dpi 2506 dpi 89 dpi illustrator eps illustrator eps 1490 dpi 1184 dpi Illustrator eps 1671 dpi 3140 dpi

PRINTED AT 100%


SEPTEMBER 11

MUST BE 21 TO ENTER! FEaTURES

dEPaRTMEnTS

24 MiXOlOgiSTS TO WaTCh The Beverage network presents its annual 10 Up & Coming Mixologists, as they make their mark in the industry.

48 gOldEn TiMES Kentucky bourbon showcases the health of the american whiskey business.

34 WhERE aRE ThEy nOW? a spotlight on what some of our previous Up & Comers are up to now.

4 PUBliShER'S MESSagE 7 SUPERinTEndEnT OF OhiO liQUOR COnTROl REPORT 9 MESSagE FROM ThE OlBa EXECUTivE diRECTOR 10 & 11 lEgal iSSUES

36 RaiSing ThE BaR Pernod Ricard USa's Simon Ford inspires a new crop of bartenders.

13 laST Call 15 EvEnTS & BEnEFiTS

50

17 PERMiT hOldER in ThE SPOTlighT 19 ThEBaRBlOggER.COM

36 44 ChilE'S nEW FROnTiERS Producers experiment with non-traditional grape varieties and new regions, and rediscover old vines.

54 aCES FOR Fall With no shortage of new brands in the wine pipeline, here are three that may have an edge. 56 ThE 2011 vinEXPO U.S. retailers seek the latest trends and products at the Bordeaux wine fair.

21 ChEFS CORnER 64 ShOPPing nETWORK 67 WhOlESalE PRiCE liST 77 viOlaTiOnS

SEPTEMBER 2011 OhiO BEvERagE MOnThly 3


inSidEOhiO

Publisher's Message By PhiliP a. CRaig going along with tips and ideas for making money, also get tips on how to keep your establishment's Facebook fans impressed. hopefully you attended Barry Chandlers seminar at the expo about growing your business through social media. you can also check out his article this month on page 19. Philip a. Craig, Publisher

i

want to thank all of the vendors and everyone attending or who just attended the 2011 Buckeye Bar Expo at the Bluestone! The Buckeye Bar Expo is one of our most exciting events of the year and we work hard to bring you a bigger and better show each year! if you visited the OlBa booth then you learned that the OlBa has a new opportunity for bartenders. Make sure to get the details by reading Events & Benefits on page 15. it is the OlBa's intention to allow bar and tavern owners the opportunity to do what they got into business to do in the first place, to make money running an establishment! hopefully you stopped by the Bevinco booth, but also make sure to read The last Call on page 13 for tips and ideas for doing so.

ThE BUCKEyE BaR EXPO iS OnE OF OUR MOST EXCiTing EvEnTS OF ThE yEaR and WE WORK haRd TO BRing yOU a BiggER and BETTER ShOW EaCh yEaR! My staff and i welcome any comments from attendees and vendors who attended or participated in the Buckeye Bar Expo this year. We want to know what you enjoyed or what you think we can improve, so please feel free to give us a call at 1-800-678-5995 with those comments and, again, thank you to all who took part in another successful expo!

Ohio Beverage Monthly volume 2, no 9 (iSSn 1065-9846) www.ohiobeveragemonthly.com

Publisher

Philip a. Craig pcraig@ohiobeveragemonthly.com

general Counsel

Jacob C. Evans, Esq. jevans@ohiobeveragemonthly.com

EdiTORial Editor in Chief

aRT & dESign art director graphic designer assistant designer Ohio art director

Print Services Manager

614 Magazine a. hardy Co. Bar Rags bemydd.com Bevinco Brown Foreman/ William grant Buckeye Beverage Systems Buckeye linen Buckeye vodka CMhS Coco lopez

Comp Management Constellation Brands Craig group Crider Solutions Cupcake vodka Custom Ear Piece digital dining duro-last Roofing Figgs liquid innovations garner insurance Services

hotbarspot.com invision Studios lancaster Bingo l & P vending Major Peters Merchant Payment Services Middle West Spirits Monster Ohio lottery OlBa Other Paper OTn

4 OhiO BEvERagE MOnThly SEPTEMBER 2011

Pernod Ricard Proximo Remagen Remy Martin Rossi Thornburg Rumpus By gasser Chair Co. Sazerac Southern Wine & Spirits of Ohio t h e b a r b l o g g e r. com Tito’s vodka/hood River

lee Stringham lstringham@bevmedia.com 410.519.7034

advERTiSing Ohio ad Sales

national & Regional ad Sales

ThanK yOU 2011 BUCKEyE * As Of Press Time

larry lee llee@bevmedia.com dana Buonincontri dbuonincontri@bevmedia.com Josue Romero jromero@bevmedia.com Megan W. Jordan mjordan@ohiobeveragemonthly.com

PRinT & PROdUCTiOn

Sales Promotion Manager

BaR EXPO EXhiBiTORS!

Molly K. McKee mmckee@ohiobeveragemonthly.com

Megan W. Jordan 614.241.2222 mjordan@ohiobeveragemonthly.com Jody Slone-Spitalnik 212.571.3232 ext. 101 jslone@bevmedia.com Jessica Roszkowiak 212.571.3232 ext. 117 jroszkowiak@bevmedia.com

OPERaTiOnS Circulation Finance & accounting

Sylvia Prince sprince@bevmedia.com Seth niessen sniessen@bevmedia.com Randye Benvenisti randye@bevmedia.com

Ohio Beverage Journal (iSSn 1065-9846) September 2011, vol. 2 no.9. Postmaster, send change of address information to Ohio Beverage Monthly, 37 W. Broad St, Suite 480, Columbus, Oh 43215 Ohio Beverage Monthly is published monthly for $20 per year and $28 for (2) years.

naTiOnal COvERagE, lOCal advanTagE

The Beverage network Publications are serviced by Beverage Media group, inc., 116 John Street, 23rd Floor, new york, ny 10038. Telephone: (212) 571-3232 FaX: (212) 571-4443. www.Bevnetwork.com


SEPTEMBER 2011 OhiO BEvERagE MOnThly 5


6 OhiO BEvERagE MOnThly SEPTEMBER 2011


SUPERinTEndEnT'SMESSagE

MiCROdiSTillERiES MEan BUSinESS and JOBS FOR OhiO The Trend is growing

By BRUCE d. STEvEnSOn, SUPERinTEndEnT OhiO diviSiOn OF liQUOR COnTROl

M

icrodistilleries. The latest trend in craft food and beverage is growing at a rate some experts estimate at 20 new businesses a year across the country. Ohio is an exception, not because of a lack of interest, skill or vision. Rather, the law prohibits these small, private distilleries from selling their product on premises, making it difficult to generate interest when they do not produce enough for wider distribution. The craft distillery permit, the a-3a, is the permit issued to a manufacturer that produces less than 10,000 gallons of spirituous liquor per year to sell the products they manufacture directly to consumers for carry out. Current law allows only one a-3a license to be issued per county with greater than 800,000 residents. Only Cuyahoga, Franklin and hamilton counties qualify. That means only three are allowed in the entire state. Two are currently assigned, the third is pending. But there’s a plan to change that. hB 243, introduced by Representatives Casey Kozlowski and Ron young, has passed the Ohio house and when the legislature returns in September, the Senate insurance, Commerce and labor Committee will take up the issue. The bill would change the limitation on the number of a-3a licenses. lt. governor Mary Taylor has provided support

through the Common Sense initiative. The department of Commerce supports the expansion of the a-3a permit throughout the state based upon local option, as passed by the house.

iT’S a TREnd ThaT’S SURE TO COnTinUE naTiOnWidE, BUT Will iT gROW aS a BUSinESS OPPORTUniTy in OhiO? Consumers are seeking something unique. a recent nielsen study of 21-34 year old “Millenials” found they are: • more likely to purchase wine and hard liquor than previous generations • fickle when it comes to the type of alcohol they purchase • willing to explore new, different, locally-made products. The use of local and often organic ingredients and the experimental quality of some of their products, like seasonal pumpkin-infused vodka, is what sets these small, craft distillers apart. The demand for products with local flair explains why, despite the recession, people opening craft-spirit businesses in neighboring states and throughout the Midwest are holding their own financially and

Bruce d. Stevenson, Superintendent

finding an audience for their products. it’s not necessarily that people are drinking more, they are drinking differently. Craft or artisan distilling has migrated out of California, once the leader in smallscale distilling, and into the Midwest. This part of the country, with its abundance of grain and fruit, stands poised to capitalize on the trend sweeping the country. agri-business has been able to generate tourism and tax dollars and now it could be a big contributor to the microdistillery trend, as well. These small distillers would provide an alternative market for the farmers’ products. Even colleges and universities, like Cornell University, are giving courses and workshops on artisan distilling. it’s a trend that’s sure to continue nationwide, but will it grow as a business opportunity in Ohio? Find out more about hB 243 this fall by following us on Twitter @Ohioliquor.

SEPTEMBER 2011 OhiO BEvERagE MOnThly 7


Broadcast your bar Online & on the iPhone

FREE iPhone App

Visit hotbarspot.com/contact or call

614-285-4427

8 OhiO BEvERagE MOnThly SEPTEMBER 2011


diRECTOR'SMESSagE

OlBa OFFERS OPPORTUniTiES FOR PERMiT hOldERS Find Out how you Can get involved

T

he OlBa works hard to ensure we are offering on premise liquor permit holders unique opportunities to grow, operate and enhance their business. Two opportunities i think hit these targets. First, as i have written before, skillbased amusement machines offer your patrons another entertainment option. With language now added to the law clarifying that $10 gas cards are a legitimate award, i would strongly encourage you to get machines in your establishment! Second, the OlBa is proud to host the 10th annUal BUCKEyE BaR EXPO on Monday, September 19, 2011 at the Bluestone in Columbus. The Buckeye Bar Expo has something for everyone! if you own, operate, manage, serve or work in any capacity at an establishment with a liquor permit, then this show is for you. Contact the State Office today for more information on either skill based amusement games or tickets for the Buckeye Bar Expo. We always look forward to your call at 800 6785995! SChEdUlE OF EvEnTS 12 P.M. TO 5 P.M. TRadE ShOW Companies display the latest products and innovations for the alcohol beverage industry.

By PhiliP a. CRaig

9 a.M. TO 12:30 P.M. - TEChniQUES OF alCOhOl ManagEMEnT Sign up now to get all of your servers trained at the Expo. Certification lasts five years and can help lower the insurance rates that you pay. 12 P.M. TO 1 P.M. - gROW yOUR BaR BUSinESS USing SOCial MEdia learn how to save time, grow your customer base and promote your event using social media! 1 P.M. TO 2 P.M. - dO'S and dOn'TS OF liQUOR laW don't let ignorance of the law be an excuse for not following it. Come find out what is legal and what's not at this always popular informative seminar. 2 P.M. TO 5 P.M. - SElF dEFEnSE FOR BaR STaFF do you wonder how your staff would react if a patron became violent? Teach them how to respond in a manner that will protect them and your business. in this seminar your staff will learn about Ohio's Use of Force statute, as well as, non-violent restraint techniques they can use to protect themselves. 1:30 P.M. TO 7 P.M. - livE EnTERTainMEnT On ThE PaTiO Come for the trade show stay for the fun! Enjoy music on the patio.

Phil Craig, Executive director

7 P.M. TO 11 P.M. - FEaTUREd EnTERTainMEnT gin BlOSSOMS

COnTaCT ThE STaTE OFFiCE TOday FOR MORE inFORMaTiOn On EiThER SKill BaSEd aMUSEMEnT gaMES OR TiCKETS FOR ThE BUCKEyE BaR EXPO. WE alWayS lOOK FORWaRd TO yOUR Call aT 800 678-5995!

SEPTEMBER 2011 OhiO BEvERagE MOnThly 9


lEgaliSSUES FaMiliaRiZE yOURSElF WiTh WhaT ThE laW allOWS do not Jeopardize your Business By Placing your liquor Permit at Risk By davE RaBER

O

hio has a wide selection of beer, wine and spirituous liquor products. like many other states that i have visited recently, the regulatory scheme in Ohio allows for a varied selection at competitive prices. i have been in a few liquor permit establishments and have

dave Raber, OlBa legal Co-Counsel

observed the sale of beer, wine and spirituous liquor products that have not been approved for sale in Ohio. Possessing a liquor permit in Ohio is a privilege and all laws must be adhered to or you place your liquor permit in peril. Ohio law provides that no permit holder shall possess any beer or intoxicating liquor not purchased from the division of liquor Control (“division”) or from the holder of a permit issued by the division. The law clearly states that “[n]o holders of retail permits shall purchase any beer *** for resale, except from holders of a or B permits.” The statute continues: “[n]o holders of retail permits shall purchase spirituous liquor for resale except from the division of liquor control ***.” What this means is that a retail permit holder is prohibited by state law from reselling any alcohol products that were not purchased at wholesale from your assigned beer and wine distributors (B permit holder) or State of Ohio liquor agency. For example, if a retail permit holder has a bottle of spirits on its premises for resale that was not purchased from its assigned state liquor agency store you will be cited. The first thing all retail permit holders must know is if you run out of a product, state law prohibits you from going down the street and purchasing more product from a fellow retailer.

This is prohibited by law and the liquor Control Commission has in at least one instance revoked a retailer’s permit for this type of conduct. But in every case i have reviewed, the liquor Commission dealt harshly with retailers that knowingly broke the law and purchased alcohol from an unauthorized source.

POSSESSing a liQUOR PERMiT in OhiO iS a PRivilEgE and all laWS MUST BE adhEREd TO OR yOU PlaCE yOUR liQUOR PERMiT in PERil. now there are exceptions. a retail permit holder can obtain special consent from the division. if you are unfamiliar with this procedure, the best way to learn of this procedure is to contact your liquor attorney. another option is to have the Manufacturer of the alcohol product that you would like to sell in Ohio contact the division. any Manufacturer of an alcohol product can file an application to register their product for sale in Ohio. i am aware of a recent instance of a retailer being cited for having a bottle of spirits on his premises that the State of Ohio does not sell in any of their agency Stores. i am also aware of retailers being cited for having a popular brand of beer for sale in their premises when the beer has not been approved for sale in Ohio. Such conduct is grounds for citation. The alcohol distribution system is set up to incentivize citizens to obtain permits while using fines, suspensions and revocations of permits as a disincentive from conduct which is not in accordance with the law. Familiarize yourself with what the law allows and requires and do not jeopardize your business by placing your liquor permit at risk.

10 OhiO BEvERagE MOnThly SEPTEMBER 2011


lEgaliSSUES

Call yOUR STaTE REPRESEnTaTivE and STaTE SEnaTOR your voice and input Matter

a

bout this time every year, you read a similar article in this column (you are reading this every time, right?). This year is no different . . . . now is the time to call your State Representative and State Senator and meet them for a cup of coffee or lunch. The reality is that while we have legislators with a myriad of experiences and knowledge in many areas, they still rely upon you, their constituents, to fully understand the full impact of legislation. While they understand what any given bill does based upon information from the legislative Services Commission, Committee hearings and Caucus meetings, including input from staff and various interested parties, perhaps no input can be more valuable than the input of a constituent that is directly impacted by the proposed legislation. For example, $10 gas cards as prize for a successful skill based amusement machine. Many meetings, reviews and input may lead one to think that this is nothing more than a slot machine . . . . until they learn that there is no random number generator and that a person’s skill directly impacts the outcome of the game. additionally, it is only talking to a local bar owner that a member of the legislature can fully appreciate the impact these games can have on attracting patrons into your establishment. it is also only talking to you that they can visualize the placement in the bar, the oversight and the reality that two, three or even five of these machines in an establishment does not make a mini-casino! Or, as was requested several years ago, the change from 1 p.m. to 11 a.m.

By JaCOB EvanS

the time at which Sunday sales could begin. Key to the passage of such a change hinged on input from permit holders across Ohio. While it would seem obvious to many permit holders that people come in early for football and races, or come to brunch after church, legislators may not have been in the business of hospitality before; thinking “hey, the game starts at 1, so beginning to sell at 1 makes sense” may appear reasonable on its face. however, your expertise in hospitality can refute that, well, six ways to Sunday!

ThE REaliTy iS ThaT WhilE WE havE lEgiSlaTORS WiTh a MyRiad OF EXPERiEnCES and KnOWlEdgE in Many aREaS, ThEy STill REly UPOn yOU, ThEiR COnSTiTUEnTS, TO FUlly UndERSTand ThE FUll iMPaCT OF lEgiSlaTiOn.

Jacob Evans, OlBa legal Co-Counsel

chance for the legislator to meet you will prove well worth the time. Finally, with the passage of the “guns in Bars” legislation, the owner or lessee of a permit premise may post a sign banning firearms from the premises. The OlBa has signs for you to post: contact the State Office today to get yours!

The point is this: your voice and input matter! Probably much more than you realize. additionally, the members of the Ohio general assembly are good people interested in making things better for Ohio. They also recognize they do not have all the answers and nEEd yOUR inPUT. Take a couple of minutes to call their State Office and find out how to contact your member in the district. you do not need to have pages of talking points. Just the

SEPTEMBER 2011 OhiO BEvERagE MOnThly 11


12 OHIO BEVERAGE MONTHLY SEPTEMBER 2011


laSTCall

laST Call

Profitable Suggestive Selling By ChUCK dEiBEl

W

hat drink is most profitable? “What ya have?” how many times have you or your bartenders heard that one from a guest walking up to the bar? how many times have your bartenders asked your guest “What are you having”? hi and welcome back to The last Call! This month’s column is devoted to profitable suggestive selling. We are also going to review whether it is more profitable to sell a bottle of beer, wine, draft beer or liquor? The first one to cover is do you have a menu of highly profitable mixed/ signature drinks? if not, you need one! When you have guest that isn’t sure what they want to drink or they ask you “What’s good here?”, you want your bar staff to be able to provide them a list of drinks that can make you more money. and your bartenders need a list of drinks they should be suggesting to everyone the first time, just to help your bottom line! generally, you would rather sell a customer a signature mixed drink than a bottle of beer or pint of draft beer. here are the black and white facts. Profit to sell a bottle beer averages in the range of $1.30 to $2.20 (averaging out domestic and import pricing) Profit to sell a pint of draft beer might range from $1.75 to $2.75, depending on the product mix. Profit to sell a liquor drink might range from $2.30 to $3.40. These are averages for an entire bars product mix. The lower range ones in the mid to low $2.00’s are usually campus bars, offering value well shots to their customer base. here is a smattering of signature or mixed drinks and their profitability (after the costs to make the drink have been factored out): lemon drop - $4.57, long island $5.22, grey goose Martini - $4.15, Bombay Martini - $4.35, Cosmo - $6.42, Top Shelf long island - $5.46, White or Black Russian - $4.59, and Margarita on the rocks with well tequila - $4.65. Just selling a shot of grey goose at $5.00 yields a profit of $3.15 (1.50 oz pour), a $5.00 Tanqueray shot yields

a profit of $3.61. and a shot of Ciroc yields a profit of $3.77. look at this illustration as to how this affects your bottom line. if you were to serve 1,000 people 2,000 beers, you would make an average of about $4,000. if you were to serve that same 1,000 people 2,000 signature drinks at an average profit of $4.38, your bar would make $8762. This would be more than double what you would make selling bottles of beer. it’s important for me to restate those numbers are after the costs of the product have been eliminated. So it’s what you have left over for fixed expenses and your profit. Even just selling shots of liquor overall, averaging out all the price groups and your bar would make about $6,000 or 50% more.

yOUR BaRTEndERS nEEd a liST OF dRinKS ThEy ShOUld BE SUggESTing TO EvERyOnE ThE FiRST TiME, JUST TO hElP yOUR

Chuck deibel

or featured on a board will help your customers make up their minds. identify a top 3 or 4 drinks to have your bartenders push to people who don’t know what they want. it’s better to sell 1,000 drinks that make you $4.50 each then to sell 1,000 bottles of beer that make you about $2.50 less each. Feel free to write me at deibel@ beinvco.com with questions. i will be at the Buckeye Bar Expo in September. Come visit me at the Bevinco Booth and see you next month!

BOTTOM linE! Up-selling from well to top shelf priced drinks will also increase your profit per drink. Well shots might yield in the range of $2.35 to $3.00 per drink in profit, while top shelf and premium products will yield over $4.00 - $5.00 per drink. as you can see in comparing the numbers and profit per drink between bottles of beer and signature drinks, it’s far more profitable to sell liquor based drinks than bottles of beer or draft. Create a signature drink menu. Even just taking a basic long island and spinning the name to make it seem special by calling it a deibel’s long island for example and putting on a menu that can be handed to the customer

When you did your inventory last week, how many shots of Crown Royal were you missing? how many pints of draft beer were you missing? if you can’t answer those questions you should give us a call at 800-891-1012 or go to www.bevinco.com Our clients do know how much.

SEPTEMBER 2011 OhiO BEvERagE MOnThly 13


14 OhiO BEvERagE MOnThly SEPTEMBER 2011


EvEnTS&BEnEFiTS

MEMBERShiP OPPORTUniTy FOR BaRTEndERS Join the OBa Today!

By MOlly MCKEE

Molly McKee, OlBa Management Team

T

he Ohio licensed Beverage association has created a membership opportunity for bartenders! The Ohio Bartenders association (OBa) is a membership service organization representing bartenders in Ohio. The Ohio licensed Beverage association, a group of permit holders, wanted to create this association so bartenders could also be involved with every aspect of the business and network with other bartenders. By uniting with bartenders who care about their profession, they will be able to network, learn what’s new in the industry and meet decision makers in the industry. as a member of the OBa, bartenders will be invited to attend quarterly OlBa meetings held in various cities across the state. at quarterly state meetings, the OlBa hosts important state leaders as keynote speakers and often welcomes state representatives who come to address the members at local board meetings. So the bartender too will be able to voice their concerns within the industry. We are here to protect your interests and

give you an opportunity to join forces with other bartenders and permit holders so your of the TaM course is to upgrade the skills voice can be heard! and professionalism of beverage retailers and servers and to teach them detailed The OBa provides a variety of other benefits, information about state laws. TaM is a including: complete, easy-to-understand educational package that is ideal for any bartender or gaS Bill SavingS server. OBa members can take advantage of as a member of the OBa, you can enroll d i s c o u n t e d Te c h n i q u e s o f a l c o h o l in a program that offers a competitive Management training (TaM) classes. nonand consistent gas price for your home or members pay $60 but OBa members only business. you can save up to 1/3 of what pay $25! For further information on how you you are currently paying. The Ohio licensed can sign up for a class, please call the OlBa Beverage association has partnered with State Office at 1-800-678-5995 or visit www. Consumer Choice Marketing in order to offer olba.org. you better energy service with a lower energy cost. Signing up is easy, call our office for more hEalTh inSURanCE information, 1-800-678-5995. as a member of the Ohio Bartenders EXCiTing EvEnTS association, you can enroll in several health insurance options offered exclusively to OBa Every year the OlBa has a trade show called and OlBa members. For more information or the Buckeye Bar Expo, hopefully you've heard questions on the coverage plans please call of it! The Expo is the most exciting event of Cindy Craig at 614-921-9100. the year for permit holders and bartenders! The show features product sampling and demonstrations, educational opportunities Other Exciting Membership Benefits include: and great entertainment. The OlBa schedules a variety of other • Free access to legal counsel regarding laws productive networking opportunities each year that you will be invited to as well! annual and regulations (a $50 per use value) lobbying days, quarterly meetings and an annual convention provide members with • a full-time lobbying staff to protect your the chance to interact with one another and others dealing with the industry. as a member interests in the state legislature of the Ohio Bartender association, you get four free tickets to the expo each year! • Free subscription to the Ohio Beverage Monthly (an $18 value) TEChniQUES OF alCOhOl ManagEMEnT don’t get busted! TaM can help you Call our office at 1-800-678-5995 or fill out the prevent an unnecessary citation! TaM, the Techniques of alcohol Management program, form below to join the OBa today! is the leading server training program for the licensed beverage industry. The aim

Application for Membership

Annual Dues Annual Dues $ 25.00

______________________________________________________________________________ Name ______________________________________________________________________________ Place of Employment ______________________________________________________________________________ Address City State Zip ______________________________________________________________________________ E-Mail Address ________________________________(_____)________________________________________ County Phone Number

Please return this application with your payment to: Ohio Bartenders Association 37 W. Broad Street, Suite 480 Columbus, Ohio 43215 800.678.5995 Or Charge to: ___Visa ___Mastercard #__________________________________ Expiration Date___________ Signature___________________________

SEPTEMBER 2011 OhiO BEvERagE MOnThly 15


16 OhiO BEvERagE MOnThly SEPTEMBER 2011


PERMiThOldER in ThE SPOTlighT

The varsity Club

Stop By To Watch a game! By ChRiSTina ShaW

O

-h! yes, it’s that time again! Time for the leaves to change, time for the football games, time for the scarlet and gray, and time for the varsity Club tailgates! anyone who has spent any portion of their college football seasons in Columbus, Ohio has heard

of the varsity Club. located near The Ohio State University’s football stadium commonly referred to as the Shoe, this club is not only seen as an icon of OSU football, but the place for family, friends, OSU alumni, and passersby to share their love for the Buckeyes. hosting live bands, dJ’s, and crankup parties during Ohio State’s Saturday home games, the varsity Club provides the epitome of the traditional Buckeye game atmosphere as if you had attended the game itself. Their back parking lot

The varsity Club’s versatility allows for a large menu to choose from and seemingly endless amounts of booths for dining or drinking. vC offers lunch specials Monday through Friday, mouthwatering appetizers such as fried zucchini and cauliflower, homemade soups, the varsity “Club” sandwich, homemade meatball subs, create-yourown pizzas with toppings galore, and savory dinners. So whether your visit is business, pleasure or appetite, the varsity Club has you covered. The varsity Club was founded in 1959 and is currently managed by Tony Mollica. Co-owned by his father, Joe Mollica, and Jim Ryan, their collective goals are to, “provide the best service and product to OSU fans." One of the

lOCaTEd nEaR ThE OhiO STaTE UnivERSiTy’S FOOTBall STadiUM COMMOnly REFERREd TO aS ThE ShOE, ThiS ClUB iS nOT Only SEEn aS an iCOn OF OSU FOOTBall, BUT ThE PlaCE FOR FaMily, FRiEndS, OSU

Ohio State games as well as acting as a matchmaker for the fans.” The manager has seen his share of marriages arising

after a night at the vC. after 52 years of helping people make memories and dreams come true, his word of advice to someone just starting out in the bar industry is, “location, location, location.” So this season and for seasons to come, stop by the varsity Club to watch the game on any of their 15 indoor televisions, patio televisions, or the JumboTron. you can even check your fantasy football using their free wi-fi. hope to see you there! The varsity Club 278 West lane avenue Columbus, Ohio 43201 Phone: 614-299-6269 Website:http://www.myvarsityclub.com/ Facebook: http://www.facebook.com/ myvarsityclub

alUMni, and PaSSERSBy TO ShaRE ThEiR lOvE FOR allows you to catch the plays on their JumboTron and sing “hang On Sloopy” while high-fiving your neighbor with one hand and holding a cold beverage in the other.

ThE BUCKEyES best and most rewarding aspects of the industry according to Tony is, “providing a great atmosphere before and after

SEPTEMBER 2011 OhiO BEvERagE MOnThly 17


aROUndOhiO WiTh RndC

Michael Petruso, Giant Eagle State Liquor Manager with Pinnacle Whipped for the summer

RNDC group in Ireland visiting Jameson distillery in Dublin.

Kristin Celian, Rachel Allen, Jericho Mendieta and Phil Mackesy enjoying the summer at Cranberry Resort in Indian Lake with their favorite spiced rum, Sailor Jerry.

18 OhiO BEvERagE MOnThly SEPTEMBER 2011

Tasting in Cincinnati

Agency #789, Giant Eagle in Heath Ohio with Angela Nice and Pinnacle Vodka.

Stephanie Syvuk, Shannon Malhelik, Melissa Christopher, Travis Toy (Rascal Flatts), Meghan Novisky and Kelly Wilms at Blossom in Cleveland for the Fire Fly Sweet Tea promotion which Rascal Flatts helped promote.


ThEBaRBlOggER.COM

yOUR FaCEBOOK FanS aRE WaTChing Why you Should never Remove Facebook Comments, Even The Bad Ones By BaRRy ChandlER

E

verybody loves to read something nice. That goes double when the something nice is about your business. “had a great time Friday night!” “The

new sound system rocks!” “your toilet paper is the softest!” it’s all good. But what happens when a customer (gasp!) has a complaint? Be it food quality or customer service, the always-right patron will occasionally have a beef with some aspect of their experience. in the world of social media that dissatisfaction will most often manifest itself as a comment on your business’ Facebook page. Somebody will verbalize his or her complaint in language ranging from constructive criticism to downright nastiness. your first reaction will be to use your admin powers to delete the comment, preventing current and future customers from reading what you probably feel amounts to bad press.

But we want you to make sure you resist that temptation at all costs. negative Facebook comments are the make-lemonade-fromlemons of the social media world and by deleting a critique you are literally passing on an opportunity to bring in more business and strengthen your ties with existing customers. Seriously.

nEgaTivE FaCEBOOK COMMEnTS aRE ThE MaKE-lEMOnadE-FROMlEMOnS OF ThE SOCial MEdia WORld and By dElETing a CRiTiQUE yOU aRE liTERally PaSSing On an OPPORTUniTy TO BRing in MORE BUSinESS and STREngThEn yOUR TiES WiTh EXiSTing CUSTOMERS.

brand. it would be logical for your Facebook fans to think you aren’t interested in feedback of all types, just the kind that is positive. The smartest thing you can do is ask the commenter how you can make things right. The level of apology is up to you (one word, two syllables: Supersize!), but making sure that you demonstrate a legitimate concern here is the critical element. your Facebook fans are watching, ready to gauge the size of your brand’s heart. it is not a stretch that your herculean patience with this squeaky wheel will bring you additional business. if you handle it correctly, that skunked beer or cold side of fries might end up being your best friend.

look at it this way: Social media is all about communication and two-way conversation – it’s not a dictatorship. So by publicly criticizing your establishment this disgruntled customer has presented you an opportunity. The important thing at this point isn’t the customer’s so-called bad experience, it’s how you deal with it in a very public forum. if customers see a negative comment, then notice it has disappeared, they could potentially lose faith in your

SEPTEMBER 2011 OhiO BEvERagE MOnThly 19


aROUndOhiO WiTh SOUThERn WinE & SPiRiTS

20 OhiO BEvERagE MOnThly SEPTEMBER 2011


ChEFSCORnER

TailgaTE TiME!

Make Football Season Profitable

y

es my fellow Buckeyes, the time has come. it is once again that magical time of the year where anyone you see in scarlet and gray is your equal, and those in maize and blue are still beneath us, and appalachian State. Football season has arrived and, as always, fans that are not fortunate enough to have tickets to the big game are looking for

Quinn allen, CSC

the best possible place to watch our Buckeyes! Sometimes all they want is a minimal bathroom line and hot dogs that aren’t five dollars apiece. is your business that place? and if not, why isn’t it? Football season in Ohio is the one time of the year when it seems that everyone’s disposable income level jumps up about 50%, and it is for this reason bars need to be ready on all fronts to take care of the high volume of guests. in order to be properly prepared, you should consider: staffing, menu, and drink specials. Focusing on these three things can make your business shine above the rest on Saturdays during the fall. When you are in the world of taverns, restaurants, and bars, you need to know how to maximize your labor cost. When it comes down to a

By QUinn M. allEn CSC

game day and you notice people are at the bar, or at a table waiting on drinks, think to yourself how much money is staying in the customers pockets and not making its way into the register. With the wages for bartenders and servers being highly affordable, what is the harm of having too many? Typically, a server or bartender pays for his or her labor cost for the hour within the sale of the first two drinks. anything else they sell over the course of that hour is pure profit. always overstaff and if need be, make cuts. Secondly, how is your menu? is it streamlined to the point that you can handle a packed house? are there some items that should be removed to speed up ticket times? Or maybe there are some items that need to be added to increase interest while earning a significant profit. included in this article is my very own, what was “secret”, recipe for 50/50 sliders, a delicious and delicate appetizer/“hor devour” for tailgating season. Feel free to use it; just send me the commission check and spell my name right! Finally, make sure you offer something to bring people in. When fans go out, they want the same comforts they would want if they were going to the 'Shoe. They want good food, great seats, and a short line for the bathroom. and now, since they chose your business they won’t have to sneak in a flask. Use this to your advantage. Promote a drink special! Every other bar on the block will. you don’t have to completely gouge your profit margin, just shave a little off the top until the end of the fourth quarter. Remember, you just need to get people in the door. if you do that, they will be planted in their seat until you kick them out. Once the game is over, prices go back to normal and everyone keeps drinking.

it’s a beautiful thing. Make this football season a profitable one by knowing your customers and knowing your business. as always, feel free to write in to me with any questions, comments, or concerns about my sliders, or your business/ kitchen. go Bucks!

50/50 SECRET SlidERS RECiPE 1lb uncooked bacon 1lb uncooked ground beef 12oz cole slaw 12oz smoked provolone cheese (or your choice) 12 dinner rolls or slider buns a/n fresh basil a/n garlic Butter 1. Place the bacon into a food processor and process until fine. 2. Combine bacon and ground beef, mix until uniform and portion into 2.5 oz sliders (approx. 12) 3. On a flat top griddle or in a frying pan place 2 sliders in 1 Tbsp of garlic butter and cook over medium-high heat until med-well. 4. Melt 1 oz of smoked provolone cheese on each slider and remove from the pan/grill 5. Brown the top and bottom of the buns in the same pan used to cook the sliders with the bacon grease and garlic butter. 6. assemble the sliders like so; bottom bun, slider, 1 Tbsp cole slaw, 1-2 fresh basil leaves, top bun. *To make them even better use a cole slaw dressing consisting of 1C mayonnaise,1 Tblp sugar, 1/3C white balsamic vinegar, tsp celery seed, and 1/2tsp black pepper. Enjoy! SEPTEMBER 2011 OhiO BEvERagE MOnThly 21


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THE BEVERAGE NETWORK’S 2011

10 WATCH TEXT BY ALIA A KKAM

T

ypically, chefs can be found where they feel most at home: in the kitchen. Yet with the advent of the Food Network, it seems they’ve managed to find as much time to stand in front of the camera as behind the stove. As a flood of cookbooks and coveted restaurant reservations reveal, we are still in the throes of the celebrity chef era. And, in recent years, it seems this golden touch has rubbed off on bartenders, too. Behind the bar will always be a barkeep’s favorite perch, but as Tales

PORTRAITS BY ANDREW KIST

of the Cocktail revealed this year, bartenders are fast becoming revered for their dynamic personalities as much as for the innovative libations they are dreaming up. For the past seven years, The Beverage Network Publications have acknowledged the exciting future of bartending by naming 10 Mixologists to Watch. Once again, for this year’s roster we turned to the extremely talented pool of Tales of the Cocktail apprentices— those dedicated guys and gals who after a night of partying manage to be up at

7 a.m., focused and ready to juice lemons. Whittling down this group to only 10 is quite a task, but we are confident the folks you’ll meet on the following pages—photographed at The Roosevelt Hotel’s elegant Sazerac Bar—are going to take the industry by storm. While they chat about their passion for the craft, putting in hours with their respective United States Bartenders’ Guild chapters and finding synergy with chefs in the kitchen, this crew understands a bar’s greatest asset: the true meaning of hospitality. ■

The Sazerac Bar, inside the iconic Roosevelt Hotel in New Orleans

This page photographs courtesy of The Roosevelt Hotel and The Sazerac Bar

TO

MIXOLOGISTS


1

David Delaney Jr. WORCESTER, MASSACHUSETTS

While figuring out what to do with his degree in Computer Information Systems, a decade ago David Delaney, Jr. became a barback. But soon, it became clear making cocktails was in the cards—not technology. “I’ve always needed an outlet for creativity, and the bar became my blank canvas,” he reveals. Delaney, Jr. has worked for Worcester, MA-based Niche Hospitality Group for six years, helping open a number of different restaurant concepts. Now the BarSmarts alum and USBG Boston member is busy at the group’s wine, cheese and chocolate bar, The Citizen, and full-fledged cocktail lair, Still & Stir. Here, Delaney makes his own rhubarb bitters; ages mezcal/Green Chartreuse/sweet vermouth cocktails in new Kentucky bluegrass barrels; and deconstructs falernum smoke. Despite his innovative streak, Delaney Jr. is a stickler for hospitality. “Never underestimate the value of a smile or a quick nod.

2

Maggie Meskey PITTSBURGH, PENNSYLVANIA

Maggie Meskey loves Skinos, the Greek liqueur made from resin found on native Mastic trees. “Skinos doesn’t taste like anything else—it’s slightly sweet, earthy, piney and woody. The first time I smelled it I was instantly reminded of waking up on a warm, dewy morning after camping on a soft forest floor,” she reflects. For Meskey, who works behind the small cocktail bar (“virtually no storage space whatsoever”) at Salt of the Earth in Pittsburgh, PA, Skinos is just one offbeat ingredient she likes tinkering with in her cocktails. Vinegar is another, translating to shrub concoctions in flavors of red berry and lavender-peach. “My approach to creating cocktails is strongly influenced by what is going on in the kitchen. We have access to some of the best produce and ingredients, and there is a lot of dialogue between me and Kevin Sousa, the chef and owner.” Currently, Meskey is most excited about the recent launch of the United States Bar-

“No matter how many Negronis I have had in my life, it still intrigues me that such a simple, three-ingredient drink can taste anything but simple. It proves that there is a true art in the harmonious blending of ingredients.”

Customers need to know that they have been noticed and that their bartender will be over to help them as soon as possible,” he explains. “Making drinks comes second at my bar; making sure the customer has an overall experience like no other truly needs to be first. I try my absolute hardest to not say ‘no’ at my bar. We serve a lot of rare and unique spirits, most of which people have not heard of, so when I’m approached and asked for a specific brand that I don’t carry, it is imperative that I say ‘I’m sorry I don’t carry brand A, but if you like that, then you have to try brand B.’ Get the customer excited to try something new; gain their trust and they’ll be doing shots of Rittenhouse before you know it.”

tenders’ Guild Pittsburgh chapter, something she and fellow bartenders have longed for: “That is a big indicator of the city’s evolution, and we are all overjoyed to be welcomed to the Guild. In the past year, Pittsburgh has had some great new chef-owned restaurants open, and they are all showing a focus on creative cocktails.” Because of Salt of the Earth’s diminutively-sized bar (“we only carry one vodka—Boyd & Blair— which is an award-winning and locally produced potato vodka”) sometimes customers are chagrined to learn their favorite bottle is not in stock. “A lot of people are used to ordering the same thing when they go out, and if we don’t have exactly what they want it can be a challenge to get them to try something new,” Meskey shares. “However, I’m passionate about what I do, and am always confident that I can make them something they’ll like. I want people to think about what they are drinking, and why they are drinking. It’s fun to tell them the stories behind some of

“Gone are the days of 45 different vodkas sitting dusty on the backbar. Instead, bartenders and chefs are looking for ways to inspire and do something new.”

the spirits and how much thought we put into creating these original cocktails.”


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Michael Saccone ALEXANDRIA, VIRGINIA

Michael Saccone is lucky; he gets to work for Todd Thrasher, one of the country’s most prominent bartenders who completely revolutionized the Alexandria, VA, drinking scene with his cocktail programs at Eat Good Food Group establishments such as Restaurant Eve, PX and the Majestic. Saccone started his career at the casual Majestic, and is now in the midst of a decidedly different experience, working under Thrasher’s guidance at the new Virtue Feed & Grain, where beer-infused cocktails strike a chord with guests. “Working for Todd has been a great experience; he has high expectations and will push you on a daily basis to be better,” Saccone reflects. “It is nice being able to bounce ideas off of him, and he is always open to letting you try something new and different— but he will also be the first one to tell you how bad it is if it doesn’t turn out well.”

4

Fable Thomas Jeon DECATUR, GEORGIA

After film school, Fable Jeon started tending bar as a means to support himself while “struggling to make headway as a professional photographer. My binding obsessions with precision and detail, hard-earned and hard-won sentiment and storied narratives made me focus sharply on the unsung bar-

“I fell into bartending like most people: I started working at the Majestic after finishing college as a break before going to law school and fell in love.”

Saccone’s inventive predilections have paid off. Earlier this year, he snagged Best Presentation Award in

Macchu Pisco’s D.C. competition for the “Centennial Macchu Pisco Sour” with the “Punjabi Sour,” his Indian-inspired concoction made with carrot juice and housemade garam masala-coconut syrup. “I find that with pisco, people either love it or have no idea what it is, so I love using a Pisco Sour as a way to introduce them,” he points out.

keep. I just gravitated to the heritage and lore of the craft. Standing behind that stick cuts the romantic against my working class roots to where it just fits.” Atlanta-based Jeon may be best known for The Last Scofflaw, what he deems “a transient experiment” in cocktail parties. In the past he had dreamed up various concepts for a number of private drinking socials, but “having thrown some considerable off-the-grid cocktail functions in Atlanta, these Scofflaw parties were a different way of wearing an old hat. We delivered ambitious, elevated cocktails within the scope of very specific environments,” he ex-

plains. One of The Last Scofflaw events this spring even attracted Dale DeGroff. Now, Jeon has formed Gentlemen of Spirit with fellow bartender Eric Simpkins. “Events and consulting are central focuses moving forward. There are some early discussions about contributing to a column for a local publication, which could be a really enjoyable enterprise. I’m keeping the crowd in Atlanta’s Old Fourth Ward from going thirsty on Friday and Saturday nights, with slow-paced cocktails and conversations during the week,” Jeon says. “I’m revisiting the fundamentals of what makes a sip from your tried and true bar so much better than any other swig from anywhere else. Crafting the perfect cocktail, while perhaps structured in technique, is contained by more than just the glass.”

“Know that the side of the stick you’re on isn’t a platform for grandstanding; make the drink you were specifically asked for without the hard sell. Be a good barkeep, first and foremost.”


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Logan Lavachek CHICAGO, ILLINOIS

Graduating with a finance degree in the midst of an economic meltdown propelled Logan Lavachek to make a career change. She’s worked in bars ever since she was an 18-year-old food runner, so Lavachek’s next steps were clear: “Behind the bar is cramped, but nowhere near as cramped as an office cubicle.” Lavachek, who most recently did double duty tending bar at two disparate Chicago hotspots, the restaurant Sepia and the clubby Double A, can now be found at the flashy ROOF, atop The Wit hotel, where the classic martini, thanks to her dad’s love of Tanqueray, remains her favorite drink. “I’m a better bartender because I worked at two completely different places simultaneously,” she shares. “I found myself using ideas I’d come up with at one bar for the other the next week, or finding customers would follow me to either place to see what I was doing that night.”

“When I was in third grade, my Girl Scouts troop had Career Day. When asked what we wanted to be when we grew up I said I wanted to be a bartender, ‘like Sam on Cheers.’ I didn’t get the greatest reaction.”

As a former bartender enrichment brand educator for Cointreau throughout Chicago, Lavachek has a particularly keen perspective on the industry. “While a bartender should always keep their customer in mind, this job required me to really think about my customer’s customer,” she explains. “What are these bars trying to accomplish and how can we help them do that? How can I share as much information as possible about the brands they support to give them the tools they need to make sure everyone who leaves that bar absolutely loved their cocktail experience?” All this insight has helped Lavachek accelerate her own evolution as a bartender: “First you do everything the hard way, each drink is its own challenge—un-

6

Justin Lane Briggs BROOKLYN, NEW YORK

Applewood opened on a sleepy residential block of Brooklyn’s Park Slope neighborhood back in 2004. At the time, Chef David Shea’s farm-to-table approach to cooking was quite progressive. When Justin Lane Briggs was hired, he realized while a solid bar program was in place, it didn’t engage “with the restaurant’s concept the way it really could.” Briggs’ first move “upon grabbing the reigns was to ensure that everything we poured, from wine to beer to spirits, was small-batch, local or sustainable—

I grew up on and around organic farms in Vermont, and as a child I was always obsessed with things like cider-making and figuring out the recipe for a real Orange Julius on my own.

til you realize you don’t have to re-invent the wheel for every customer; that’s when the fun part comes in.”

more in keeping with the restaurant’s goals. My second was to develop a bar program that kept pace with the kitchen. The menu changes so frequently because local agriculture can change from week to week; from day to day, in fact. We often don’t even know what ingredients will arrive until a few hours before service. When all I have is roots in the winter, what do I do with, say, turnips? A caramelized turnip-madeira reduction, paired with agave nectar and Tequila, makes for an earthy, vegetal agave take on the Old-Fashioned.” And so infusions were introduced, along with homemade syrups and bitters (like the notorious smoked salmon variety) to “float in and out of traditional and original recipes the same way ingredients were traded between fish, salad, grill and pastry in Applewood’s mightily creative kitchen.” The parings, then, are inevitably natural: “The same hands grew the rosemary in my cocktail that grew the tarragon on tonight’s lobster dish.”


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Mike Henderson DENVER, COLORADO

Undoubtedly, Denver’s a beer city, but since 2007, when the Colorado chapter of the United States Bartenders’ Guild was first formed, the cocktail scene has made great strides. “We’ve got a group of about 20-30 professional bartenders all working very hard to put Denver on the cocktail map,” assures the Guild’s president, Mike Henderson, who can be found behind the stick at Root Down. “We have places like Steuben’s, The Bitter Bar and Colt & Gray all serving up ‘classically oriented cocktails’ and at the same time places

“I think the future of our industry doesn’t necessarily lie with ‘mixologists’ but rather beverage professionals, who are equally educated on beer, wine, coffee, tea and water.”

8

Katie Emmerson NEW YORK, NEW YORK

When she first started working at Raines Law Room in New York City, Katie Emmerson was “an eager waitress who loved Manhattans” and customers weren’t thrilled at the thought of switching out their favorite cocktail for one more adventurous. “Two years ago it was nearly impossible for me to convince someone to try something new,” she recalls. A lot has changed since then. For starters, Emmerson sees customers “starting to pay attention to what they are drinking, almost in a similar way to food.” She also now spends her time holding court at the bars of the esteemed Death & Co. and Lantern’s Keep, the intimate hideaway in the back of New York’s Iroquois Hotel. “Both have been incredible learning experiences. Death & Co. already has such a solid reputation so we are always pushing ourselves and each other to grow and make it even better,” she notes. “Splitting

my time over at Lantern’s has been the perfect balance. There we have a space to grow as young bartenders and develop our own ideas under the wing of Meaghan Dorman, our mother hen.” Guiding both Emmerson’s bartending jobs is her passion for classic cocktails. “There’s a reason these drinks have been around for so long and they’re always a good jumping-off point. Trying a new rum? See how it holds up in a Daiquiri and then go from there,” she says. The appeal of the classics is particularly strong at a hotel bar like Lantern’s Keep where Emmerson says “it can be a challenge to get people to try something outside of their comfort zone. However, that’s what makes it all the more rewarding when you can. People come in drinking vodka-

“One of the bartenders put a jigger and an old bottle of Applejack filled with water in my hands and told me to start practicing pouring. From there I fell down the rabbit hole.”

like Linger, TAG, Chloe and Root Down serving up the more modern ‘market fresh cocktails.’ All in all, the cocktail movement has changed the face of bar programs across this city for the better and it’s still growing; I’m very proud of where we started and where we’ve gone.” At Root Down, the growth of culinary cocktails is one of Henderson’s favorite trends. “When putting a new menu together the first person I go talk to is our chef to see what he’s going to be bringing in for the new season, what’s abundant, and affordable, and what he’s going to have extra of that I can utilize,” Henderson shares. Henderson began his career in Madison, WI, when as doorman at a bar he was called in to help the short-staffed crew inside make drinks, eventually becoming a regional brand ambassador for St-Germain. His penchant, however, for education remains: “Within the trade it’s probably the single most important aspect to keeping our industry going.”

tonics and leave drinking Old-Fashioneds and Negronis. It’s pretty spectacular.”


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WATCH

Ali Tahsini SAN FRANCISCO, CALIFORNIA

Don’t misunderstand Ali Tahsini. He certainly has a lot of fun making cocktails at the renowned Bourbon & Branch in San Francisco, but the 13-year industry vet would also like “to see the bartender be put back behind the bar again.” As he explains, “With the cocktail renaissance we have witnessed over the years, I am seeing people enter the bartending game with a focus on cocktails at the expense of focusing on their guests. A bar should be a place where one can enter and celebrate, leave their worries behind and ultimately have a great time, and the bartender is the facilitator of this experience.” Along with his affinity for a proper dose of hospitality, Tahsini, as you would expect of any Bourbon & Branch barkeep, is devoted to the craft of the cocktail. Right now, for example, he’s

10

Sean Thibodeaux NEW ORLEANS, LOUISIANA

Sean Thibodeaux, like all good New Orleans bartenders, loves the Sazerac, the first craft cocktail he ever made. “As the most debated cocktail, everyone has an opinion and mine is that it’s easy to learn

tinkering with ingredients such as tarragon, lavender and saffron in his creations. A predilection for the exotic is nothing new for Tahsini, who grew up surrounded by his family’s native Persian foods—dates, orange blossom water, pomegranate. Still, Tahsini has a reverence for classics such as the OldFashioned: “It’s simple yet dynamic, strong and straight to the point; it’s a cocktail with limitless class.”

“As a kid, my father owned a bar named Chelsea Pub in San Francisco, back in the ‘80s. The bar was kind of like my afterschool program: I played pinball and Ms. Pac-Man, selected songs on the jukebox and learned how to use the soda gun.”

but difficult to master. It began with ingredients that were only available in New Orleans and has pretty much kept its same form for at least 140 years,” notes the bartender at Loa, inside the International House Hotel. “When we find something we like down here we don’t mess with it. It’s a tradition and we honor that every time we make one. And by the way, I still toss my glass to rinse it.”

These classics, according to Thibodeaux, are the foundation of modern mixology. “As bartenders we’re all walking on the shoulders of giants. We look at what people were stirring and shaking 150 years ago and use it as a guideline,” he points out. That said, it doesn’t stop Thibodeaux from playing with Champagne–vinegar gastriques, acid phosphates and mineral salts, or writing recipes built around seasonal, local culinary pairings. For example, he makes a gazpacho-inspired version of the Daiquiri using watermelon, jalapeno and cucumber. “When I’m bartending, it really is the smile on a guest’s face or turning someone’s day around that inspires me to keep on making drinks night in and night out,” he shares. “This is the hospitality industry, and everyone who walks in is my guest, and I am their host.”

“As a hotel bartender you also double as a concierge; you are an ambassador to the city.”


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WHERE THEY NOW? ARE

SINCE 2005, THE BEVERAGE NETWORK HAS SHOWCASED 10 MIXOLOGISTS TO WATCH. HERE'S A LOOK AT WHAT SOME OF OUR PAST HONOREES ARE UP TO. BY ALIA AKKAM

Duggan McDonnell

something simple, but just a bit different, and never sacrifice on quality.”

MIXOLOGIST TO WATCH 2006

Jackson Cannon MIXOLOGIST TO WATCH 2007

Jacques Bezuidenhout MIXOLOGIST TO WATCH 2007

Duggan McDonnell opened Cantina four years ago in San Francisco, and immediately it was lauded for it’s á la minute drinks that boldly embraced Latin spirits, including the bar’s signature cocktail: the Pisco Punch. At the time, he says, there was no known recipe for the drink, which “had been the classic and defining cocktail of San Francisco during the Barbary Coast era. It was a huge success and today, Pisco Punches are being slung at bars and restaurants throughout the city and across the country.” McDonnell, a fifth-generation barkeep, was so enamored of pisco, that he launched his own brand, the Peruvianmade Encanto de Campo, last year along with sommelier Walter Moore and distiller Carlos Romero. In its inaugural year, it already won the Best Pisco of Peru award and the National Pisco Sour Championship in Lima. As McDonnell shares, “My approach to creating the brand and flavor of Campo de Encanto was the same as when I opened Cantina: surround myself with talent, create

By now a vast majority of consumers have come to the realization that Tequila isn’t just for frat boys. One of the people who have helped spread that gospel is Jacques Bezuidenhout, brand ambassador for Partida Tequila, whose efforts were recognized by snagging the 2011 award for Best American Brand Ambassador at Tales of the Cocktail. “The biggest challenge is the general misunderstanding of the entire category. If someone had a bad experience once on bad Tequila, they are suspect of trying it again. Getting them to try premium 100% agave Tequila can be a challenge but once you do they see the light,” he explains. For Bezuidenhout, who also keeps busy designing cocktail menus “with local appeal” as resident mixologist for Kimpton Hotels & Resorts, a spike in Tequila interest reflects an expanding palate at the bar: “Today’s consumer is more open to robust and interesting flavors.”

“The evolving and educated consumer has become the norm,” says Jackson Cannon, who helms the bar programs at Eastern Standard and Island Creek Oyster Bar at the Hotel Commonwealth in Boston and makes his own lovely rose and amber vermouths when he’s not serving guests. “Five years ago people might ask if you have a ‘martini menu’ to try to find a brand that they know, with industry types being the only ones who would trust you on the first encounter to help guide them to a house specialty. Now, even the average guest potentially will look over the cocktail menu, and if nothing jumps out at them will be willing to say to the bartender, ‘I like this or that flavor and I really need something to help me cool off. What do you make here that’s like that?” When the Commonwealth opens its newest bar, The Hawthorne, later this fall, Cannon will really have his hands full. He’s up for the challenge, however, of crafting cocktails specific to each of his bars: “I make drink recipes hoping someone will enjoy drinking that drink in a particular place.”


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Simon Ford is running a little late. Most people would with his schedule this sultry July Saturday in New Orleans: he’s wrapping up the final details for the most anticipated bartender party of the year, complete with a surprise wedding; preparing for the rehearsal of a major awards event; chasing down visa snafus that threaten to derail a working vacation through Russia, China and Mongolia; and fielding phone calls and text messages from international bartenders seeking tickets, invitations and information—all this with a sketchy Internet connection and the inevitable disconnects that make any New Orleans event a challenge. And that’s just part of today’s schedule. Since Wednesday, Ford has also been planning a major bartender event in New York, spoken at three seminars, dropped in on others and hosted and bartended at a dinner and cocktail bash, to say nothing of the late-and later-night parties he’s attended.

At one seminar, hosted by Ford, a bartender in the crowd mutters his amazement that the man who helped close last night’s latest party is sharp and ready to lead the panel. Ago Perrone, co-panelist and head bartender at The Connaught Hotel bar in London, says there must be a twin somewhere. Everyone burns the candle at both ends at the annual five-day drink extravaganza, Tales of the Cocktail, but few take on a workload comparable to the 38-year-old Brit. Ford’s already got plenty to do as director, trade outreach and brand education at Pernod Ricard USA, but his record indicates that the company’s faith in him is well-placed. Among the accomplishments to which he can lay at least partial claim is the resurgence of gin at high-level cocktail bars, the resuscitation of Plymouth gin in the U.S. market and the personality shift of Beefeater from an old man’s brand to a bartender favorite. He’s also been instrumental in helping establish

a brand ambassador culture that influences U.S. bartenders, and expanding a broader interchange between them and their UK counterparts. Now there’s talk that his portfolio will expand: Absolut Vodka, which he propelled as sponsor of the bartender TV competition, On the Rocks, may be calling on him to help invigorate the brand at bars. There’s also talk of Jameson Irish Whiskey angling for more bartender attention and the recent surprise deal Pernod Ricard has made with Avión Tequila. In every case, there’ll be lots of work for the slew of ambassadors Ford has assembled. The rumpled rep even gets credit from many observers for helping transform Tales from an industry insider cocktail celebration to an international bartender and consumer drinkfest. The birth in 2008 of the Plymouth-sponsored landmark “Bartender’s Breakfast” to close Tales helped cement its international reputation, and now bar folk flock from the UK, Italy, the Czech Republic,

Photographs by Jennifer Mitchell

PERNOD RICARD USA’S SIMON FORD IS INSPIRING A WHOLE NEW WAVE OF BARTENDERS BY JACK ROBERTIELLO


RAISING THE BAR

At Tales of the Cocktail, Ford (left) hosts the Spirited Awards and a few hours later greets attendees at the Bartenders’ Breakfast

Simon Says... The spirits industry has changed considerably, especially on-premise, since Simon Ford first came to the U.S. Here are the top 10 improvements he’s seen since: 1. Dale DeGroff now gets paid what he deserves (I hope). 2. Customers don’t have to drink blue drinks in steak bars. 3. Menus offer more than just Cosmopolitans, Appletinis and Chocolate Martinis. 4. It’s not just vodkas that are getting launched and there are lots of exciting new ingredients in the market. 5. Bars are a lot more interesting than they used to be. 6. Fresh ingredients are increasingly taking over from artificial ingredients, especially with fresh lemon and lime. 7. People are drinking gin again for the right reasons. 8. Most bartenders can make a decent Manhattan, and the Negroni has become fashionable. 9. Bitters are more popular, and many types are available. 10. An international community of bartenders has been created.

Australia, New Zealand, Russia and elsewhere to swap tales and reignite friendships. His plan—to bring bartenders at Tales the brand experience—is now apparently everyone’s goal.

FAVORITE TEACHER Ford’s influence is key; so well-known is he among bartenders—as a jovial host of serious educational seminars, or as a visitor to their bars, or as a friend—that during Tales, young bartenders eagerly approach him hoping that they’ll be on his list when his next event comes to their town. “What I do best, I think, and what I love to do is educate bartenders about products and spirits and bartender knowledge—the return on that can’t be calculated,” Ford says as he waits to be interviewed for a documentary on bartenders. “You can give someone a barspoon at a show or you can teach someone how to use it.” According to “King Cocktail” Dale DeGroff, he references something he recently wrote in a book to best describe how Ford has made his mark: “As the international brand ambassador for Plymouth Gin, Simon took his passionate approach to bartending and harnessed it to the mission of educating young bartenders about the category of gin. He has created good will for the brand and for gin in general in the United States, opening the lines of communication between bartenders now driven by a single purpose: to learn all they can about their profession.” The rote criticism of brand ambassadors is that they don’t really build volume to warrant the attention—and the budget—their activities receive, and that

they don’t reach the average bartender. Ford would be the first to admit that his focus has been to develop relationships with the influencers among the cocktail scene, those who are likely to develop cocktail recipes and menus for chain and local restaurants alike, who operate consultancies or travel for other brands, rather than the mass market. Super-premium trends aren’t often built at the local bar, even though the cocktail renaissance continues to reach smaller cities and bartenders not part of the “in crowd.” Charlotte Voisey, portfolio ambassador, William Grant & Sons, noted the model Ford had crafted in building bartender relationships when she came to the U.S., and credits him with a generous helping hand. “Simon is still what a brand ambassador should strive to be,” she says. “How do you measure that? Just ask around the bartender community. Their regard for him is the proof.” Dushan Zaric, co-owner of Employees Only in NYC, recently made that point to me; people learn to trust the good brand ambassadors, and will take seriously their suggestions about all they bring to the table. That helps explain the response to last year’s “Sensory Analysis” three-city tour Ford set up for Absolut (as a vodka and a giant brand not currently considered a bartender favorite) with famed Chicago molecular chef Grant Achatz.

THE RIGHT RELATIONSHIPS Forging alliances with nationally-known bartenders is good long-term business as well, because as always, the spirit business is as much about relationships as any-


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RAISING THE BAR

thing else. Not so long ago, bartenders rarely made buying decisions, but today’s bartenders hired to craft drink programs insist on significant input on, if not control of, the spirits served. It’s obvious now, but was a concept more ignored than acted on when Ford arrived here. Ford’s success at gathering great bartenders into his ambassadorial fold might keep him on the outside looking in today: he launched his career in retail, as a store runner for now-defunct UK wine and spirit chain Oddbins. He turned a small store into one of the company’s biggest producers and then moved to the unit on London’s Strand near the famed Savoy Hotel when the awardwinning Peter Dorelli was the head man at the American Bar there. “I sat down with Peter and must have tasted 50 spirits, everything with him, and it gave me a completely different perspective on spirits and bartending,” Ford says. He also gained inspiration from the first time a whiskey brand ambassador brought him un-aged spirit as an educational tool. It struck him that more could be done with bringing brands out from behind the production curtain to make them more accessible and transparent, and he’s built his gin presentations around the botanical ingredients and qualities of the spirit. About that time the former owners of Plymouth Gin, who were aiming to resuscitate the once-popular brand in the U.S., came calling. Ford got on board, and survived the brand’s sale to the Absolut Spirits Company and then subsequently to Pernod Ricard. He’s helped set on course Pernod’s move to build long-term relationships with America’s career bartenders. And while the gin resurgence evident at bars may not have translated into booming sales at retail, it has helped make room for the explosion of new gin products in recent years, as smart suppliers realize the gin game is open and younger consumers and bartenders are ready to give the botanical spirit a try.

MAN ABOUT TOWN F o r d ’s e v e r y w h e r e d u r i n g Ta l e s , hosting a dinner with drinks writer

David Wondrich, playing pétanque at a Ricard competition, greeting friends at the Beefeater opening night p a r t y, i n s p e c t i n g event sites as they are built out. In between, there are brand meetings, planning sessions an d oth er P ern o d Ricard US A h appen in gs —Ford’s there, because as far as the bartending community is concerned, he is the face of Pernod Ricard.

Simon Says... A Solid Education Brand ambassadors are both envied for their expense accounts and high profiles, and derided as frivolous cost centers with low ROI. Simon Ford, who’s been at the forefront of the emergence of the brand ambassador’s role, shares his thoughts on brand education. ~ Better knowledge leads to better drinks. With a generation or more of bartenders unschooled about gin, rye and bitters, folks representing those categories have made classic, quality drinks accessible and fashionable. ~ A high quality spirit can get traction in the marketplace against products that get their advantage from high marketing spends. ~ Good brand educators can inspire younger bartenders. Ford still recalls the first time a brand rep offered him a taste of an unaged American whiskey, and he found the opportunity to discover how a spirit evolves compelling. ~ Teaching an appreciation of the quality and story behind spirit brands will elevate the image of the American drinking culture.

Ford makes time to play pétanque at a Ricard competition

On Thursday in New Orleans, Ford spends half the day breaking down and restocking Tujague’s bar along with its bartender Paul Gustings, Wondrich and New York bartender Toby Cecchini. That evening’s meal, a 19th century New York City “beefsteak” where copious meat is served without utensils, is to be bracketed by service to a crowd of professional drinkers of handmade juleps, slings, toddies, flips, fixes, smashes and crustas, all with ingredients and implements as close to the Jerry Thomas-era standard as possible. As attentive to historical detail as he is, Ford later points out the importance of restricting the cult of historical accuracy so widespread at cocktail bars today: “You don’t go to a bar for the drink—you go to a bar for an experience.” But as usual with a Ford event, the experience is complete. It’s his attention to detail in a field where follow-through was often lacking that has set him apart. “I’m happiest and I think I’m at my best when I’m involved in the details and creative aspects of these events,” he says. But as he assumes more responsibility at Pernod Ricard, he may have to cede some control, as more will be asked of him. But that doesn’t mean he won’t keep setting himself challenges that seem risky to the outsider; on his working vacation in Russia, he’s volunteered to instruct Moscow bartenders about vodka. It’s a tough task on the face of it, but no harder than rebuilding gin from a summer commodity into a drink geek’s favorite, and even money bets that some of those Russian barkeeps are about to make a new friend. ■


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The organic vineyards of Casa Lapostolle

PRODUCERS EXPERIMENT WITH NON-TRADITIONAL GRAPE VARIETIES AND NEW REGIONS, AND REDISCOVER OLD VINES BY KRISTEN BIELER

f you think you know what Chile’s wine industry is all about—well-priced, straightforward Cabernets and reliably tasty Sauvignon Blancs—it’s time to revise your one-dimensional impression. This South American powerhouse is offering a far greater range of wines and styles as a growing number of vintners—small and large—experiment with new grapes and regions. As they begin to uncover the country’s barely tapped potential, Chile is emerging as one of the most diverse wine regions on the planet. COOLLIN NG OFFF The De Martino winery has been making wine in Chile for over 75 years, since the founders arrived from Italy in the 1930s. Like most producers at that time, they based themselves in the Maipo Valley which was well-established and in close proximity to Santiago, and began grow-

ing Cabernet, Malbec and Merlot (really Carmenère) as well as some Semillon and Sauvignon Blanc. It wasn’t until the late ‘80s, when the family began focusing more intently on exports (which today represents about 80% of De Martino’s 150,000 case production) that the journey to other regions began.

“We realized that while Maipo is good for Malbec and Cabernet, it is not right for Pinot Noir, Syrah and Carmenère,” says Marco De Martino, current generation at the helm. “If you are serious about white wine and cool-climate reds, you need to look elsewhere.” De Martino went to Limarí in 2000 when most of the region’s grapes were used only for pisco production, and soon concluded that “Limarí is by far the best region in Chile for Chardonnay. The cool climate and ocean influence help, but it’s the limestone-rich soils which make the real difference,” says De Martino. De Martino is also working with dry-farmed vineyards in the cool Itata region near Bio Bio; they will release a red and a rosé from there this year. And De Martino’s Syrah


CHILE’S NEW FRONTIERS

from the Choapa Valley, a newly discovered and little known region famous for high acid grapes, is one of the country’s most elegant renditions of the grape. For José Manuel Ortega of O. Fournier as well, it’s all about temperature. The O. Fournier group, which has wineries in Spain’s Ribera del Duero and Argentina’s Uco Valley, started looking at Chile in 2004; three years later Ortega decided on San Antonio for whites and the Maule Valley for reds. “In all the countries where we produce wine, we aim for a fresh style, so we look for the coldest regions,” says Ortega. “Maule has great temperature difference between day and night. Although it’s only 600 feet above sea level, its gets low temperatures from latitude (it is very far south) not elevation. I define Maule as Bordeaux in an exceptional vintage.” Even large, established wineries are making moves towards coastal and cooler regions, and the resulting wines are truly impressive. San Antonio (particularly its Leyda sub-region) and Casablanca were the first pioneering areas for coolclimate winemaking and many of the country’s high-volume brands are now sourcing Sauvignon Blanc and Chardonnay, as well as Syrah and Pinot Noir, from vineyards there. Concho y Toro now has a Chardonnay from Limarí, and the behemuth Viña San Pedro (famous for its Gato Negro brand) produces a delicious Syrah from Elquí Valley in the far north, thanks to pioneering winemaker Marco Puyo. The large Viñedos y Bodegas Córpora wine group planted over 600 acres in Bío Bío, one of the country’s most southerly regions, and the resulting wild yeast-fermented Chardonnay and Pinot Noir illustrate the up-and-coming area’s potential.

© Photographs courtesy of

Wines of Chile

NEW ATTTEENTIO ON FOR OLD VIN NESS The hunt for new terroir turned up something else, as well: pockets of forgotten old vines. “In most regions in Chile, old vineyards were pulled out and replanted in the 1970s and ‘80s, but Maule still has quite a few left,” says Ortega. “I call my vineyards the ‘Cinderella Vineyards’ because for years these grapes were going into bulk wines, which is a disgrace.” The

Chilee’s oldd vines aree exttraaorddinary thaanks too theeir ancieent andd deeep rooot networks. most southern part of Chile’s large Central Valley region, the overlooked Maule features the area’s coolest climate. O. Fournier is famous for old-vine Carignane—“Maule is Carignane,” says Ortega, “it’s one of the only places you’ll find it in Chile and it’s the most exciting grape there.” Odfjell and the Garage Wine Company also work with old-vine Carignane in Chile. While the grapes are mostly used in blends, O. Fournier is introducing an entry-level 100% Carignane from 80-year-old vines for $11. Ortega also stumbled upon 100-year-old Cabernet Franc vines, which he’s been making wine from for four years. Chile’s old vines are extraordinary thanks to their ancient and deep root networks. Because the vines must go so deep to find water—up to 20 feet in some cases—they yield grapes with unparalleled minerality and intensity. (By comparison, in regions with ample water supply such as Bordeaux, roots would never need to go that deep.) O. Fournier is experimenting with grafting new varieties to old vines to take advantage of those root networks.

THE PROBLEM—AND PROMISE —OF PINOT NOIR any consider Pinot Noir to be the next big thing from Chile. However, a serious challenge according to many has been getting access to the right clones: Due to the country’s strict policy regarding the importation of plants, there is only one clone available to growers, and some feel it’s inferior. That soon will change. Chilean nurseries have been working with Burgundy clones, and the seven-year quarantine will soon be up, meaning that winemakers will have higher-quality Pinot Noir grapes to ferment. Stay tuned for more—and more delicious—Pinot Noir from Chile.

De Martino had a similar experience. In the south, his team discovered many old vineyards whose grapes were going to bulk-driven co-operative wineries. Growers had no idea of the quality they had in these old vines, he explains, which were planted in the late 1940s. Most are field blends—a single vineyard may be planted with Carignane, Malbec, Cabernet, Carmenère and Cinsault—and must be handharvested, so they are time-consuming to manage. But they’re worth it, De Martino insists: “These wines are especially concentrated with good acidity, and they are complex, since the different varieties ripen at different times.” In a vineyard with Malbec and Carmenère, for example, De Martino picks when the Malbec is very ripe and the Carmenère is still a little green, which gives a fruit-driven wine high in acidity with notes of greenness which he maintains “is not a bad thing, contrary to what experts at U.C. Davis say.” De Martino makes 10 single-vineyard wines to showcase the character of each place. Respecting the design of old vineyards yields superior wines, agrees Ortega: “Old vines allow us to see what our ancestors knew. Chileans have farmed grapes for over 300 years—these farmers knew the land better than any expert. The crooked rows in these old vineyards were intentional: to allow dry-farmed vineyards to retain the maximum rainfall.”

BEYO OND D CABEERN NET Outward expansion away from the Central Valley has led to an explosion of interest in other grapes. One unconventional pioneer is Giorgio Flessati of Viña Falernia in Elqui Valley, a full five hours north of Santiago and one of the world’s highest wine regions. The Italian native (who also makes wine in Italy and Russia) started here in 1999 after visiting his cousin, one of the largest pisco producers in the area. Flessati wanted to use traditional pisco grapes—Pedro Ximenez, Torontel and Moscatel—for quality table wine. At first, he admits, it was a tough sell, but today his PX (at under $10) sells 60,000 cases worldwide. “PX is an easy grape to grow here; the climate is fantas-


CHILE’S NEW FRONTIERS

Hiighlligghtinng reggionnal difffereences iss key too placcingg higgh-end winees. tic for it. Elqui has the altitude, light and sun to make it the best place for a winemaker,” he says. There’s new attention on Elqui—a handful of producers buy grapes from the region—but Falernia remains the only winery. Flessati works with traditional varieties as well, including an outstanding Sauvignon Blanc and an award-winning Syrah. But there’s nothing typical about his Carmenère, which he crafts in the style of Italian Amarone, or his Ripasso-style Syrah-Carmenère blend: “The soft tannins and high acidity of Carmenère lends itself well to the Amarone style.” Both of these are under $15. “We are offering something completely different from other Chileans. We have a truly different terroir and we focused from the beginning on different grapes,” Flessati explains, adding that he is interested in trying Riesling, Gewürztraminer and Italian grapes like Nero D’Avola and Aglianico. “We have such potential for so many varieties here; Argentina might be our neighbor, but it doesn’t have the same diversity in terroir, so it’s not capable of Chile’s range.” Larger producers see the potential in other varieties, too: Casa Lapostolle will soon debut its estate-grown Viognier from Apalta, and its Colchagua Syrah will be co-fermented with Viognier (in the Rhône style). “It’s very exciting and interesting for us to move away from Cabernet and Chardonnay,” says Andrea Leon, winemaker for Casa Lapostolle. “We’ve been working with Petit Verdot with compelling results, and are doing small trials with Mourvedre and Carignane.”

ITT’S S GETTTING G EASIERR TO BE GREEEN N “Lazy winemaking is the only reason not to go organic,” believes De Martino, who began switching to organic farming in

“Elqqui has the altituude, ligght annd sun to make it the best place foor a winnemaker..” – Giorgio Flessati of Viña Falernia

1997. A strong sentiment for sure, but his point is valid: In Chile’s dry climate, it’s easier to practice organic viticulture. “The combination of geographic conditions and a healthy climate allows us to more easily take the risks necessary to move to organic viticulture,” says Leon. “Today, organic management is an alternative that is more economically viable, too, since natural nutrients and enzymes are more available and competitively priced often than pesticides. The whole country is going down this environmentally-friendly path and once you do, you see it’s not much more expensive. Buyers also are putting the pressure on for more organic grapes.” Casa Lapostolle recently received it’s LEED certification, the global standard for environmentally-friendly business practices. Lapostolle’s 900-plus acres of vineyards in Casablanca, Cachapoal and Colchagua Valley are all managed organically and biodynamically (the winery is working towards official biodynamic certification). One of the most progressive organic producers, Nativa was the first Chilean winery to make wine entirely

with organic grapes in 1999. Now part of the Santa Rita Group, Nativa remains one of the most commited producers to organic viticulture and works with grapes throughout Maipo and its own vineyards in Colchagua. At Cono Sur, in addition to a line of wines made from organic grapes, the winery has made big strides certified towards ISO-certifi ed sustainability since the late 1990s, promoting environmentally-friendly winemaking, not just in Chile, but around the world. A unique aspect of Chile’s commitment to sustainability is just how collaborative it is, spearheaded largely by The Wines of Chile’s Sustainability Program. Created in May 2010, the program establishes guidelines for wineries to increase their sustainable practices by measuring social responsibility, energy efficiency and carbon footprints. The project includes the first network of meteorological stations throughout all of Chile’s winegrowing valleys. The 33 stations provide real-time, online information about temperature, humidity, solar radiation and wind velocity with the goal of better understanding each region’s terroir.

COMIN NG OF AGE As the Chilean peso gets stronger against the U.S. dollar squeezing profits as it rises, it’s more important than ever for C Chilean wineries to show the world that tthey are capable of high quality, says Leon. L Lapostolle wines score famously well with ccritics across the price spectrum, but “we ccan’t be isolated; the whole country has tto move in this direction. We still have a w way to go in this regard.”


CHILE’S NEW FRONTIERS The goal, says Falernia’s Flasseti, is to bring attention to wines in the $15-$20 range. “You can’t get similar quality wines from California at these prices,” Flasseti assures. It’s a matter of communication, points out Ortega: “We have to develop our reputation as a fine wine producer.” One way Chile is achieving this, believes De Martino, is by highlighting these regional differences that Chilean winemakers are discovering: “With high-

end wines, people are paying for wine with a real sense of origin—we need to communicate to the trade the differences between Maipo, Alta Maipo and MidMaipo, for example.” One important step in this direction is the newly approved appellation system championed heavily by Mario Pablo Silva of Viña Casa Silva winery. Producers now have the right to use three terms on their labels, Costa (coast), Entre Cordilleras (central) and Andes (eastern), in an effort to help clearly

distinguish each region. To taste is to believe. Ortega recalls a wine journalist who once compared Chile’s wines to a Volvo—“well-made, but uninspired.” The same journalist returned to Chile to explore Maule Valley and Leyda Valley; after witnessing the diversity and quality there, he changed his assessment. “He told me Chile is one of the most exciting wine producing countries in the world,” Ortega remembers. “Now, we just need to spread the word.” ■

CHILE’S REGIONS TO WATCH Elquui Valleey Almost all of Chile’s most northerly wine region, Elqui, is still known primarily for pisco (Chilean brandy). The high elevation vineyards (some 6,500 feet above sea level) here benefit from the hot, dry climate and a distinctive type of pure light. Stand-out grapes here include Pedro Ximenez, Sauvignon Blanc, Carmenère, Chardonnay and Syrah.

former table grape region’s potential for outstanding Chardonnay. Located in the north, Limarí is hot, dry and desert-like, but the Pacific Ocean’s cooling breezes and ample river irrigation allow vines to thrive. Another key advantage: Limarí’s limestone soils are rare in Chile, and yield Chardonnays with a coveted minerality.

of the nation’s oldest vines here in dry-farmed vineyards planted with Carignane, Cabernet, Malbec, Cabernet Franc and Carmenère.

Mallecco Valleey Located farther south than any other wine region in Chile, Malleco is near the more talked-about Bio Bio Valley. Not much is planted currently, as the cool temperatures and abundant rain make it one of Chile’s more challenging regions for grapegrowing. Early efforts, however, prove Malleco to be an exciting place for Pinot Noir and Chardonnay.

Itataa Valleey

Choappa Valleey

Limaarí Valleey Though Limarí is far from undiscovered (vines were planted here in the 16th century), it is attracting an increasing number of vintners who are just now recognizing this

Situated at Chile’s narrowest point where the Andes and Coastal Mountains more or less run into one another, Choapa has two sections: Illapel and Salamanca. While there are no wineries here, vineyards—mostly Syrah and Cabernet—produce low yields of outstanding grapes marked by high acidity.

Mauulee Valleey One of Chile’s oldest regions is also one of its most underappreciated. Until now: Visionary vintners are rediscovering some

This coastal region, originally planted during colonial times, is in the midst of rediscovery, with ancient vines farmed alongside new plantings on vertical slopes. Much more exploration is in Itata’s future; so far Moscatel, Cabernet and Chardonnay make up most of its limited production.

Bio Bio Valleey This cool, damp region in the country’s far southern reaches has been generating big buzz for its Pinot Noir potential. Crisp Sauvignon Blancs also shine here and vintners are experimenting with aromatic whites like Riesling, Gewürztraminer and Viognier. It’s at the forefront of organic viticulture in Chile.

CHILE WINE REGIONS Elqui Valley Limarí Valley Aconcagua Valley

Choapa Valley

Maipo Valley Casablanca Valley

Andes Mountains

San Antonio Valley Leyda Valley SANTIAGO SA S AN A

Rapel Valley Cachapoal Valley Colchagua Valley

Central Valley (From Maipo to Maule)

Curicó Valley

Bolivia

Maule Valley Itata Valley

Chile:

Wine Regions

Bio Bio Valley Malleco Valley Argentina


GOLDEN

TIMES

BOURBON F

or all the talk about how popular American whiskey is today, the proof that the future is rosy seems strongest on the ground in Kentucky. The prime example is in Lawrenceburg, where Wild Turkey this summer unveiled the state’s first major distillery expansion in decades. The $50 million, 134,000square-foot facility will allow Wild Turkey to double in production to meet a growing global demand. Retailers are used to oneoffs and limited releases being in short supply, but when brands as big as Wild Turkey increase capacity, something’s afoot. Especially given such uncertain economic times, the health of the American whiskey business is remarkable. Bourbon and Tennessee whiskies already make up the fourth largest category by value, and are pegged to pass Canadian whisky soon to become fourth in volume as well, according to 2010 figures released by DISCUS. Overall, American straight whiskey volume is up 2.5%, and more importantly, at the super-premium level up 16.2%. The continuing growth, driven by the cocktail renaissance and a greater appreciation among American consumers for homegrown spirits, has emboldened suppliers to continue developing limited editions and roll out new brands, something the industry had previously seemed loath to do.

For instance, Brown-Forman early this year introduced a new/old version of Early Times called Early Times 354 Bourbon, harkening back to the days when the brand was a true bourbon (Early Times itself is classed as a Kentucky whiskey because it’s not aged exclusively in new American oak, as all bourbons must be). Beam Global keeps rolling out new brands as well: at the higher end, Knob Creek Single Barrel Reserve in February. “We’ve seen a tremendous amount of success and have already exceeded our annual forecast in the first few months,” says Rob Mason, director, U.S. bourbons for the company. “Its success reinforces for us the fact that consumers are looking for new and different expressions in the bourbon category.” That’s a view endorsed down the road. “The landscape in this category has changed a lot in the last five to seven years,” says Larry Kass, director of corporate communications for Heaven Hill Distilleries. “There was a time as a really large producer we would do a lot of private labeling and bulk sales, but that has changed for good reasons—we need the whiskey. Our brand building has been so successful, and that’s a pretty good indicator of what’s going on in the category.”

FLOURISHES IN KENTUCKY BY JA C K R O BE R T I E L LO

EXPRESS YOURSELF Kass notes the industry as a whole is doing a better job of product development, mining their customer base with existing products and maximizing opportunities for expansion through new expressions and limited editions, like the hit Evan Williams Single Barrel Vintage and the Parker’s Heritage Collection, whose next bottling will be a 10-year-old finished in Cognac barrels selected by Alain Royer, who worked on the first famed Distiller’s Masterpiece Cognac-finished bourbon with the late Booker Noe. (Recently, the company also joined the ranks of white whiskey sellers—see sidebar). 1792’s Ridgemont Reserve Barrel Select, a celebration of the year of Kentucky’s statehood, is another example of capitalizing upon historic occasions, whereas Eagle Rare’s 10-year-old Single Barrel Reserve is alluring because of the complexities that come with its long age time. Bringing in new consumers is just what Jack Daniel’s had in mind with its latest, Tennessee Honey, according to Jennifer Powell, senior brand manager for Jack Daniel’s. “Our strategic intent is to bring in new consumers and new occasions, and it’s pretty early but initial indications are that the brand is doing


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GOLDEN TIMES: BOURBON

exactly what we hoped.” Not only women, but African American and Hispanic consumers as well seem to be responding, groups JD hasn’t traditionally attracted. JD Tennessee Honey is only the latest in a series of flavored whiskies released, but the major innovations occur as distillers tinker at the edges of bourbon rules and look for novel ways to satisfy consumer tastes within the straight whiskey arena. Take Beam’s Devil’s Cut, launched in July, which the company says takes a “proprietary process” to extract liquid absorbed by a barrel during the aging process. Once extracted, it’s combined with six-year-old bourbon for a 90-proof spirit with a bold flavor profile, says Mason. Like most companies, Beam reps are aware of the halo effect limited release and brand extensions have on invigorating interest in the flagship brands. “One of the reasons we go with innovation is we believe it has a positive impact. We’re seeing growth on Jim Beam White that we haven’t seen in many years; we’re doing other things, but we believe Devil’s Cut and Single Barrel will have an effect on Beam and Knob Creek,” Mason explains. To that end, the company redesigned Jim Beam Black, repackaging it to be less similar in appearance to Beam White, with changes meant to reinforce premium cues to buyers.

Jimmy and Eddie Russell christen Wild Turkey barrel

ROOM FOR RETAILERS Wild Turkey will be making a new iteration in its expanded facility as well: Wild Turkey 81, meant to appeal to younger drinkers. In addition, the Wild Turkey line in the U.S. will get a packaging refresh as well as a new marketing campaign called “Give ’em the Bird.” Wild Turkey 81’s edge is in the age make-up, according to master distiller Jimmy Russell. The 81 replaces an 80proof Wild Turkey made from younger whiskies. “Most whiskies at this proof are younger—this is made up of six, seven and eight-year-olds, with the same spicy flavor as 101 but made to be more mixable for cocktails. Or even just straight,” says Russell. Like other distillers, Russell constantly looks for something special to create limited editions: he’s now hunting for something as good as last year’s 14year-old American Tradition. All this brand extending is having an effect at retail, even though most stores already are overstocked with the

B O U R BON MEN U |

new spirits flooding the market, according to Jonathan Goldstein, proprietor of Park Ave Liquor Shop in New York City. “There’s definitely some carryover to other items. The problem is for the rare items, like Van Winkle, they come in and go out in two days, so people who are new to the brands are going to have a tough time finding them, since they’re gone before I can even get them on the shelf.” As a major innovator with many limited edition whiskies like George T. Stagg, Sazerac Rye as well as Van Winkle in its portfolio, Buffalo Trace’s distiller Harlen Wheatley is familiar with the retailer’s plight, whether it’s too many products or fighting for allocated editions. “I think when they know it’s coming from somewhere that makes a good product it helps, but it is tough,” says Wheatley. “But when we have something like the Experimental Collection, or our Single Oak Project whiskies, well, we have zero trouble finding someone to take them.” Wheatley says as much as he and other whiskey sellers like bourbon’s innovative evolution, it’s hard to claim credit: “The thing about it is, we didn’t start out because we thought it would help sales—we were trying to drive flavors and do some different things.

a selection of bourbons


ONE ISLAND. FOUR MAGNIFICENT MALTS.

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The Isle of Jura, nestled off the west coast of Scotland, offers a wide and diverse range of single malt Scotch whiskies. From the unpeated flavours of Origin 10YO and Diurachs’ Own 16YO to the peated expressions of Superstition and Prophecy, the distinctive qualities of our malts have not gone unnoticed. All four expressions have superb BTI ratings and have more than their fair share of international accolades. Their appeal is spreading and with more people becoming part of the growing consumer community, stocking just one may not be enough.

AL T

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Diurachs is the Gaelic word for the people of Jura. To become an honorary Diurach visit isleofjura.com

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UR A S I NGLE

© 2011 The Isle of Jura is a registered trademark of Whyte & Mackay Limited, The Isle of Jura Single Malt Scotch Whisky 43% Alc./ Vol. (86 proof), Prophecy 46% Alc./ Vol. (92 proof), www.isleofjura.com, Imported by Shaw-Ross International Importers, Miramar, FL – www.shaw-ross.com. Drink responsibly.


GOLDEN TIMES: BOURBON

WHITE DOG BARKING hether driven by a micro-distiller’s need to earn some cash while their bourbon matures, or by the bartender’s need to scour the Earth for unique products, white whiskey has made a sudden surge of popularity, much to the pleasure of some big whiskey makers.

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New York City retailer Jonathan Goldstein, who carries Buffalo Trace’s White Dog and white whiskies from Heaven Hill, Tuthilltown and High West, says the curious customer may be a bartender, a shopper new to the category—or a whiskey lover looking for something different. “There’s so much variation in it, and it’s a little bit trendy and novel and might have more legs than absinthe which took off like a rocket a few years ago,” he says. Small distillers have been at the forefront of the trend, with such brands as Death’s Door from the Midwest making regional marks. But the big guys are slowly entering the field. Larry Kass of Heaven Hill compares the emergence of white whiskey to the freshness some Tequila buyers so appreciate in blanco Tequila. The flavors in white whiskey are decidedly different without the oak seasoning, but there’s an educational attraction that makes sense for many outlets. “My contention is the real aficionado may not buy bottle after bottle of a new make, but it’s a sign of a pretty healthy category when there’s a market for unaged whiskey,” says Kass. To that end, Heaven

Hill has plans to make its Trybox New Make Series a continuous release. The first two bottlings were made from mash bills destined to become bourbon and rye, while wheat and corn whiskies will soon follow. Buffalo Trace’s popular White Dog was originally intended to sell in the gift shop as an educational tool. But local requests begat inquiries from more markets, and distiller Harlen Wheatley expects to continue offering it up. “We don’t think it will reach a million cases or anything, but there is a demand for that type of product and we might as well be in it,” he says. Beam Global is “monitoring” the situation, says Rob Mason, director, U.S. bourbons: “The bulk of the flavor comes from time spent in a barrel, so we’re trying to better understand a segment that doesn’t involve the aging process and see if there’s an opportunity.” Meanwhile, as Kass says, it’s nice for an industry used to carefully controlling barrel aging to be able to turn on a spigot and sell a product right off the still. Already, like with aged rye, Heaven Hill’s New Make rye is in big demand and may be allocated as well. Allocated white whiskey: an accountant’s dream.

Harlen Wheatley, Buffalo Trace distiller

His various experiments have gone well enough that the company is developing a release plan for both: he expects spring and fall releases for the Experimental whiskies, and three or four annual releases of the Single Oaks, which use oak with different grains, drying methods and chars to develop as broad a flavor profile as possible. Retailer interest in innovation depends on the quality of the innovation, says Mason. If they are different interest will be there. But some say when me-too products sometimes have a problem getting on shelves that’s where bartenders come in. “We think a lot of the excitement and passion from the category is coming from the on-premise environment, and believe that the bartender is playing a big role,” Mason adds. Bourbon’s relative value is only part of why bartenders have adopted it as their go-to brown spirit. “As our native spirit finally we see it coming full circle to a time when it was the preferred beverage of the American public,” says Marcos Tello of Tello Demarest Liquid Assets, who currently directs the cocktail program at the 1886 Bar in Los Angeles. “Now in the hands of well-trained bartenders it is used in not only a whiskey lover’s beverage.” Between the popularity of limited editions like the forthcoming Master’s Rye Collection twin 375ml package and the growing interest among women in whiskey cocktails, such brands as Woodford Reserve continue to post double digit growth, says brand manager Laura Petry: “Cocktails are huge with the younger consumer who was once turning to vodka-based cocktails and are now turning to bourbon.” It’s the traditional formula: gain trial on-premise and brand loyalty off, says Kass, and the dynamic is very strong in American whiskey: “There’s such a sense of place, provenance and even terroir with these products. People understand that there aren’t that many producers, that it’s a more finite universe than some of the other categories—it’s part of the trend sense of discovery.” Which is an amazing luxury in the whiskey business today for those who remember the not-so-good-old-days. Kentucky has a long memory, and knows that nothing lasts forever, but for now, it is producing the best whiskey it can for a very appreciative audience, and reveling in the results. Nothing wrong with that. ■


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THERE IS NO SHORTAGE OF NEW BRANDS IN THE WINE PIPELINE; THESE MAY HAVE AN EDGE.

BY W.R. TISH

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W

e all know that what’s in the bottle counts. And we all know that the wine doesn’t know what package it’s in. But in an era where producing good wine is easier than ever, presentation is critical, particularly with launches. Here are three new labels primed to leave a mark in Q4 2011 and beyond: entwine: Wine with Your TV Dinner

The key to entwine’s success is not so much what’s in or on the bottle as who is behind it. Livermore-based, familyowned Wente is perennially underrated, yet has excellent vineyards, distribution and a history of successful special projects. entwine represents an incredible opportunity to expand America’s wine comfort zone. FlipFlop: Casual, with Cause

In the Digital Age, multimedia opportunities have only served to make television even more potent. The wine market is set to see just how powerfully with the August rollout of entwine, a coventure of Food Network and California’s Wente Vineyards. Developed over months of trials with a team of Food Network Kitchen chefs, the four $12.99 SRP varietal wines (Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon) are flavorful yet not overstated. At a press tasting this spring, the wines showed a remarkable ability to rise to the occasion of fancy dishes and simple snacks alike. They overdeliver at the price point; the Merlot is especially interesting, with 10% each of Petit Verdot and Petite Sirah blended in.

The California brand FlipFlop—newest in the Wine Group’s Underdog Wine Merchants portfolio—grew out of a winemaker’s desire to create “great wine that does good.” Perhaps great is an overstatement, but at a $7 SRP, the lineup offers tremendous value; all are fruity, varietally true and balanced, with the Pinot Noir and Chardonnay standouts. As for the “doing good,” winemaker David Georges had already been a strong supporter of charities such as Friends of

the Forest and Habitat for Humanity. Here, he and Underdog have teamed up with Soles4Souls, a global non-profit that distributes shoes. For each bottle of FlipFlop sold, (up to 100,000 bottles) Soles4Souls will provide a pair of flip-flop sandals to someone in need. With clean, colorful graphics, a broad line (seven varietals in all) and this charitable tie-in, FlipFlop seems poised to join other recent Underdog success stories such as Octavin and Cupcake. Sacre Bleu: Full-Frontal Digital

Sacre Bleu is quite the anomaly in terms of brand identity, and it’s not exactly new. Galen Struwe launched the label in 2008 as bona fide French wine, but exchange-rate vagaries and the desire to stay under a $10 SRP led him to resource, tapping into Chile. Sacre Bleu produces a mild Sauvignon Blanc, reminiscent of Pinot Grigio, and a Cabernet that delivers a fruity punch with a hint of tannin. What sets the brand apart is a makeover that incorporates an au courant QR code into the wine’s front label. QR codes (short for “quick response”) are like hyper bar codes; anyone with a smart phone can aim at the graphic square and be taken to a customized website in a matter of seconds. In the case of Sacre Bleu, faster than you can say Colchagua Valley, the scanner arrives at a landing page that features info on grapes, pairings and flavor profiles. The text is bite-sized and friendly—and far more detailed than a back label or shelf talker can be. ■


INDUSTRYEVENT

U.S. RETAILERS SEEK LATEST TRENDS & PRODUCTS BY DAVID LINCOLN ROSS

O

n a warm, sun-filled evening, set amid a spacious lawn directly behind Château Pichon-Longueville Baron, in Pauillac, France, more than 200 invited world-class wine buyers, distributors, import agents and négociants as well as a few noted winemakers from the neighborhood were exchanging the latest gossips over apéritifs; a sumptuous dinner followed inside the château’s expansive chai or underground cellar. Hosted by Compagnie Médocaine Des Grands Crus—a leading Bordeaux négociant, whose parent company, AXA, is a worldwide insurance giant—the group was entertaining some of its most important global customers and clients. The fête helped kick off Vinexpo, the biggest wine fair in the world; other dinners were to follow including the

final Fête de la Fleur celebration on the last night of the five-day event at Château Lascombes in Margaux. GLOBAL REACH In truth, such exclusive parties at some of the Medoc’s most prestigious châteaux were only a small part of the biannual global wine and spirits event known as Vinexpo, which celebrated its 30th anniversary this summer with a record attendance of almost 50,000, including 2,000 wine and spirits executives from China alone, according to Robert Beynat, Vinexpo’s CEO. For these several days every two years, Vinexpo is the place where key buyers and sellers converge and meet, make new contacts, renew friendships and get down to some good, oldfashioned deal making.

Reached after the event, which ran between June 19th-23rd inside three huge meeting halls accommodating more than 2,400 exhibitors, Beynat says, “There is no other global gathering of the wine and spirits world like Vinexpo, and the opportunities for U.S. retailers, who by the way attended in record numbers this year, to meet with current and prospective clients is second to none. We had 48 countries represented this year, up from 45 at the last show in 2009.” Hermen Key, general manager of Spec’s Wines, Spirits & Finer Foods, a Houston, TX-based 90-store group, reflects, “We come every two years to Bordeaux, we would not miss it. Our team is on the lookout for new products and to catch up with some of our most distant suppliers from around the world.”

Photographs courtesy of Vinexpo

Left to right: Guido Westerwell, German foreign minister; Baronne Philippine de Rothschild; Bruno Le Maire, French Minister of Agriculture, Food, Fisheries, Rural Development and Spatial Planning; and Alain Juppé, Mayor of Bordeaux and French Ministre d'État, Minister of Foreign and European Affairs, all raise a glass to toast the 2011 Vinexpo.


Left to right; and below: Guests arriving at Vinexpo; buyers and sellers meet; cruising along inside Vinexpo's meeting hall; and, below, packed crowds in search of the next hot item.

Nancy Rugus, director, the Americas, Compagnie Médocaine des Grands Crus and one of the hosts of the Château Pichon-Longueville Baron fête, says: “The U.S. retailers who attend Vinexpo are the proactive players in our business. They take full advantage of the opportunities at Vinexpo to interact with a broad segment of our industry, and this puts them in a positive position for their future business development.” She adds: “Many of the top U.S. retailers attended Vinexpo this year; the owners of Total Wine & More had a whole team of people; Chris Adams of Sherry-Lehmann always comes; Costco was present; Beverages and More was there and many others. They meet and interact with existing suppliers but also explore new options and ideas. All feel that coming to this expo is well worth the time and investment.” GETTING AN EDGE Bethany Frick, senior VP, general merchandise manager, Total Wine & More, a Potomac, MD-based multi-state retailer, says: “Our company has been going for many years, and we had nine of us there this year.” Noting the appeal of being at the absolute center of action that Vinexpo is, Frick adds: “In our business, as a retailer, we don’t often get a chance to determine trends, so it is fun to see the ones at Vinexpo and offer some of them to our customers. Flavored wines and spirits were much in evidence as never before—chocolate everything.” Additionally, she notes, “Packaging is getting

more and more creative, whether it’s in a box or the ability to build a brand via its look and feel. Producers are creating, in effect, more ‘virtual brands’ without a vineyard.” Frick also appreciates the fact that suppliers could meet not only her colleagues but both David and Robert Trone, the brothers who founded Total. Frick comments, “This industry is still a family-dominated business, and so among our many family-owned suppliers, it is good for them to see that we are also a family-owned business, even as large as we are today.” On his fourth visit to Vinexpo, Chris Adams, president, Sherry-Lehmann

Wine & Spirits Merchants in New York City says, “Artisanal spirits of all kinds caught my attention this time around; I was looking at both non-vintage and vintage-dated Armagnacs as well as whiskey products of all kinds and from all over the world. And I was also impressed by the 2009 Burgundy wines I was able to sample at the show.” Noting how all his major suppliers are in one place for this event, Adams adds, “It is important for me because so many of our vendors and suppliers are from around the world and they are all there—people from California to Italy to Spain.” Frederick S. Wildman & Sons, Ltd. in New York has a U.S. distribution agreement with Compagnie Médocaine Des Grands Crus. Martin Sinkoff, Wildman's director of marketing & fine wine, who not only attended the Pichon Baron fête, but also met with a host of the importer’s wine suppliers amid Vinexpo’s exhibition halls, sums up the five-day event: “The U.S. wine market has evolved and continues to evolve, and large retail groups in the U.S. want and need to stay close to their suppliers. Vinexpo is an opportunity to see key executives and managers of the world’s most important suppliers and producers. It is an ideal forum for building relationships that can be productive in the home market with local representatives and agents.” ■ DAVID LINCOLN ROSS is a contributing editor on the subjects of Food, Wine and Books at www.thedailybeast.com.Email him at davidlincolnross@earthlink.net


BRANDPROFILE

Bubbling Up

Historic Anna de Codorníu Offers Sophisticated Spin on Cava BY ALIA AKKAM

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hampagne prices just aren’t pragmatic for those frequent occasions calling for bubbly. It is cava, then, that comes to the rescue. Beyond its reputation for value and effervescence, however, cava boasts a distinct taste profile, and points to an historic past. For example, consider Codorníu, and its iconic Anna de Codorníu Brut and Anna de Codorníu Rosé Brut, an homage to the last Codorníu heiress to bear the family name. Both sparkling wines are groundbreaking. When the Brut debuted in 1984, it was the first cava to feature Chardonnay in its blend; the Rosé Brut launched in 2007 flaunting Pinot Noir grapes.

The Revolutionaries The Codorníu family has a rich viticultural past, tracing its roots to 1551 when they first started growing grapes. Josep Raventós i Fatjó, Codorníu’s first winemaker, spent time in France, witness to Champagne’s iconic production process before introducing sparkling wine to Penedes, Spain, in 1872 and creating what is now the country’s epicenter for cava production. Victor Sanchez, wine specialist and brand ambassador for Codorníu in the U.S., points out that 1984 was a turn-

WHEN CODORNÍU INTRODUCED CHARDONNAY TO ITS CAVA BLEND, IT WAS CONSIDERED REVOLUTIONARY. ing point for the brand. “Codorníu is the oldest winery in Spain, and we’re known for producing the country’s best sparkling varieties. But when Anna de Codorníu Brut was launched, it was revolutionary. Before then, cavas were made with just three traditional grapes: Macabeu, Parellada and Xarel·lo.” “At Codorníu, we have been trying to improve and bring new grapes to the country to learn and offer different blends to our customers,” Sanchez adds. The Brut, a Chardonnay-dominant blend with Parellada (70%/30%), has resonance in particular with the U.S. market. As Sanchez confirms, “American consumers are very familiar with Chardonnay. It is one of the most popular varietals and they love it and seek it

out. New York is one of the biggest markets for Anna, and we have a great presence.” This is not surprising considering that Anna captures 25% of the market in its native Spain.

More For The Money Like most cavas on the market, Anna is a great value. Sanchez notes, however, it is a cut above the rest. “Cava here in the U.S. is unfortunately perceived as a cheap product. We might see a lot on the shelves for $9.99 or $11.99, but at a $15 SRP, Anna is a little higher.” The slightly raised price is certainly justified. Grown on family-owned estate vineyards located in Lleida, the region with the most continental climate in D.O. Cava, the grapes grown here are at their most optimum concentration with lower acidity. Aging, sometimes as long as 15 months, is another distinctive feature, producing an elegant Brut and delicate Rosé with underlying tones of cherry. “This combination of freshness, fruitiness and creaminess make this cava special; we’re a step up,” says Sanchez. And, retailers take note: “It’s ideal for the holiday season.” ■


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Anna de Codorníu wines are pure, lively sparkling wines produced authentically, “Méthode Traditionelle,” using only the finest quality estate grown fruit.

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Anna is without question, “the name of Cava.”

Join us on twitter twitter.com/AnnadeCodorniu_US

Like us on facebook facebook.com/AnnadeCodorniu.US

Please celebrate responsibly. Imported from Spain by Aveníu Brands, Baltimore | www.aveniubrands.com


BRANDPROFILE

The Dalmore’s New Single Malts — And How Not to Drink Them BY KRISTEN BIELER

T

he world hasn’t a bloody clue how to drink single malts,” laments the anything-but-subtle Richard Paterson, The Dalmore’s Master Blender. “When I see people slugging it back as if they’re in a saloon, I get really mad and I have to smack a few people across the face. We want to ensure that not only consumers buy Dalmore, but that they appreciate and taste it properly.” A third-generation whisky blender who has been with the company since the mid-’70s, Paterson is a man on a mission: To teach people how to really experience single malt scotch. A category that only makes up 8% of the scotch market, single malts command greater interest, awareness and market share than ever before, yet most people continue to drink them all wrong, insists Paterson. “When tasting a whisky like the 45-year-old Aurora, you should hold it in your mouth for at least a minute before you swallow it. After my seminars, men will approach me with tears in their eyes, saying that they’ve been wasting their time all these years by simply swallowing their whisky,” Paterson explains. Paterson’s thoughts on adding ice: “Do you know the history of that ice cube? It probably tastes like the freezer. Besides, why are you freezing and masking all the flavors that took me decades to create?” And on adding water: “Fine if there is a burning sensation in your mouth. But if the whisky is under 46% abv you probably don’t need to add any.”

More Reasons to Sip Slowly In the two years since its U.S. relaunch (with a new package, formula, product line-up and price), The Dalmore has released a steady stream of new expressions. On the heels of the newish 15-Year Old

“AFTER MY SEMINARS, MEN WILL APPROACH ME WITH TEARS IN THEIR EYES, SAYING THEY’VE BEEN WASTING THEIR TIME ALL THESE YEARS BY SIMPLY SWALLOWING THEIR WHISKY.” – Richard Paterson The Dalmore’s Master Blender

expression and The King Alexander III (aged in six different types of wood that retails around $250), The Dalmore this summer released The Dalmore Cigar Malt Reserve, a lush Single Malt crafted to pair well with cigars. Next spring, Dalmore debuts Castle Leod, a limited edition bottling created in honor of the ancient seat of Clan Mackenzie. Castle Leod is a 1995 vintage expression finished in barriques a 1st Cru Classe Bordeaux chateau. In the fall, 40-year-old Astrum will make its debut. Perhaps the most-talked about release is Mackinlay’s, a recreation of a Mackinlay’s whisky discovered several Castle Loed

years ago in Sir Ernest Shackleton’s abandoned Antarctica hut. The distillery (owned, like The Dalmore, by Whyte & Mackay) had given the British explorer 25 cases of whisky for his South Pole expedition in 1907. Upon analysis, Paterson determined the recovered whisky dated from 1896, was aged in sherry wood and American white oak, had a whisper of peat from the Orkney Islands and was 47.3% alcohol. “Had it been a different strength, it might have clouded.” It proves that our forefathers knew exactly what they were doing,” he says. Paterson also concluded that it came from a sister distillery, Glen Mhor in Inverness; while it has since been destroyed, the company still owns whisky stocks from it, which were used in the replicate Mackinlay’s, which will retail for $150. Though Dalmore’s large—and growing—range is wildly diverse, all expressions share the same Dalmore DNA, says Paterson. Characterized foremost by notes of orange marmalade, The Dalmore gets its unique taste profile partly from its signature pot still (the oldest working copper still head in Scotland) and its emphasis on sherry cask aging. “I love to experiment with wine, port, Madeira and Marsala casks, but I find that sherry imparts the most interesting flavors” says Paterson. One can detect “crushed almonds, coffee, cream, butterscotch and hazelnuts,” in most Dalmore whiskies. That is, of course, only if one is tasting them properly. ■


THE DALMORE 1981 AMOROSO FINESSE

It is ready. After te 26 6 yea yearss in American y e ca w white te oa oak bou bourbon bo ba barrels e s followed o owed by yab brief e but intense spell p in amoroso sherry y casks from Gonzalez Byass, we have a stunning new single malt to rival our finest expressions. Awarded 98/100 at the 2011 Beverage g Testing g Institute, Chicago, g The Dalmore 1981 Amoroso Finesse has an elegant palette and nose, with subtle hints of almonds, citrus and autumn fruits. Presented in a bespoke p acrylic y gift g box with an individually y numbered certificate, this unique whisky will entice collector and connoisseur alike. Limited to 200 bottles, this expression p will not be available for long. g Order now and ensure that you are one of the limited few to stock this expression. thedalmore.com

98/100 Beverage Testing Institute of Chicago 2011

Š 2011 The Dalmore and The Stag Device are registered trademarks of Whyte and Mackay Limited, The Dalmore 1981 Single Malt Scotch Whisky 42% Alc./Vol. (84 proof), www.thedalmore.com, Imported by Shaw-Ross International Importers, Miramar, FL â&#x20AC;&#x201C; www.shaw-ross.com. Drink responsibly.


heart and nors the fierce loyalty, stout ho t tha rum d ice sp w ne a eart, s a smooth taste Introducing BACARDI® OakH rers. BACARDI OakHeart ha ntu ve ad y da rn de mo d an ry da . Get ready to unwavering resolve of legen d stands up to any challenge an la co th wi ll we s xe mi t with a hint of smokiness tha . w taste, only from BACARDI® ne ing cit ex an th wi up s ng spice thi

ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2011 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM WITH NATURAL FLAVORS AND SPICES – 35% ALC. BY VOL.

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BRANDPROFILE

Spice is Right Bacardi Enters Ripe New Territory with OakHeart BY ALIA AKKAM

B

etween the Tiki movement and clever nautical-themed marketing campaigns, today’s most dynamic segment of the rum category is the surge of new spiced iterations. It was only a matter of time then before Bacardi, the world’s largest distiller of rum, would tap into this growing interest. According to Toby Whitmoyer, VP, managing director of rum, the timing was right for Bacardi to introduce OakHeart, its new spiced expression, available beginning September 1 st . “Thirty percent of growth in the category has come from spiced rum,” he points out. “We’re the world leader in rum, and a significant segment of the population has an affinity for spiced rum, but we haven’t been able to offer them one under the Bacardi trademark until now.”

Bacardi's custom-crafted OakHeart stein glassware

Worth The Wait While there have been a number of spiced rum products for years, Whitmoyer notes that it has been a slow journey for the category to catch on with consumers: “There hasn’t been much rum premiumization in the past, but whether regular or flavored, the broader rum category has a really exciting future. The spiced rum segment has grown to be an increasingly attractive place.” Bacardi has taken its time developing the right offering to compete with a cluster of spiced rum entrants. “OakHeart is a fantastic liquid,” Whitmoyer shares. “It starts with a blend of Bacardi Superior and Bacardi Gold, and then we add select spices; it is filtered through a proprietary process.” With an SRP of $14.99, it also flaunts an appealing quality-price ratio.

Spice Market Aimed at the legal drinking age to 24year-old male “social initiator,” Whitmoyer explains OakHeart celebrates authenticity and masculinity, and is perfectly suited to those who rally their friends to enjoy new experiences, those who “believe life is best shared together.” OakHeart, he continues, not only ties into the intrinsic qualities of the

c.Barcardi_BackCommon.indd 1

charred oak barrels in which the rum rests, but “pays tribute to legendary adventurers and honors challenge.” Like most spiced rums, OakHeart and Coke is an obvious pairing, and Bacardi’s signature serve is a ‘Bacardi Oak & Coke.’ Yet what is unique, says Whitmoyer, is that OakHeart is quite versatile, and can also be savored neat and on the rocks, highly unusual for spiced rum. Distinctive glassware, in the form of the Bacardi OakHeart stein, also creates “a market opportunity.” “We’re educating and driving trade awareness, but spiced rum is a relatively developed category so we’re not starting from scratch,” says Whitmoyer. Plans to promote the brand include a trade print campaign, local and national advertising, experiential sampling in the on- and off-premise and Facebook activation. Based on the tremendous trade feedback OakHeart has already received, however, it is becoming clear Bacardi’s spiced rum venture may have a stronghold on the bar scene. As Whitmoyer notes, “Bartenders are critical.” ■

8/11/11 5:06 PM


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Jura is an island like no other that produces distinctive single malts. Jura 21-Year-Old is a limited edition offering created to celebrate the 200th anniversary of the distillery. The whisky is aged in American white oak and finished in 1963 Oloroso sherry casks from Gonzalez Bypass. Aromas of crushed walnuts and orange peel complement hints of maraschino cherries and licorice on the finish. SRP: $175

The 2010 White Truck Moscato is a beautifully complex, full-bodied wine. Its lively fruit aromas of orange blossoms, passionfruit and wild flowers coupled with the wine’s sweetly smooth mouthfeel make it a perfect pairing for desserts. Fruit for the 2010 Moscato was picked from select vineyards throughout California. White Truck is marketed nationally by 585 Wine Partners.

On the palate, Chocolat Razberi delivers lush milk chocolate accented by warm vanillacocoa notes; a sensual velvety texture with a clean finish enhanced by the true essence of ripe red berries. This elegantly aromatic vodka is perfect for sipping solo or as a key ingredient in inventive cocktails. Special edition Chocolat Razberi is accompanied by a distinctive bottle and packaging. SRP: 750ml, $26.99

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From the Friday Monkey Group of wines comes Twigg, a new brand from Argentina that is now making its national debut. Twiggs is made from organic grapes and offers a Merlot, Malbec and Cabernet Sauvignon. Twigg wines are now available for national distribution. SRP: $14.99

From Domaine Drappier comes the first ever kosher product of Carte Blanche and Carte d’Or Champagnes. The Carte Blanche is made from 75% Pinot Noir, 15% Pinot Meunier and 10% Chardonnay grapes, while the Carte d’Or is a blend of 80% Pinot Noir, 15% Chardonnay and 5% Pinot Meunier. Both wines are excellent for both apéritif drinking and everyday enjoyment. SRP: $59.99

Dos Maderas Rum is made using the innovative double-cask aging process that creates beautifully aged rum from Spain. The two expressions, 5+3 and PX, are born and aged five years in the Caribbean and then shipped to Spain to rest in sherry casks for three to five years. Dos Maderas PX recently won the Chairman’s Trophy at the 2011 Ultimate Spirits Challenge. Prices vary.

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tHe dALmore Astrum 40-YEAR-OLD IS PURE BRILLIANCE

ALLure moscAto A Ato IS ALL ABOUT FUN

cHAteAu de LAuBAde’s LATEST ARMAGNAC

Astrum translates to constellation in Latin, and The Dalmore Astrum is a rare beacon of aged whisky; only 500 bottles are available worldwide. Put in casks in 1966, Astrum has aged 44 years before release, in American white oak and finished in sherry casks. The nose is intense, with notes of apple and pear that lead to exotic spices and finish with floral hints. SRP: $2,400

Allure is a lively and sweet, bright pink sparkling California Moscato that fits any celebration. Bright flavors of peach, apricot and mint give the Pink Moscato a fresh nature, and the bubbles and slight sweetness make it perfect as an accompaniment throughout a meal. Allure is marketed nationally by 585 Wine Partners.

Château de Laubade has introduced its latest blend, Signature. This brandy is a Bas Armagnac handcrafted using fine Ugni Blanc and Folle Blanche grapes from the largest single-estate vineyard. An understanding of precise distillation combined with an extended aging in the property’s own casks makes this Bas Armagnac unique. SRP: $34.99

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mount GAY rum LAUNCHES 100-PROOF ECLIPSE BLACK

mIonetto PRESENTS PROSECCO SUPERIORE vALDOBBIADENE

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From Mount Gay Rum comes a new, higher proof rum to join the brand’s other marques: Mount Gay Rum Eclipse Black. This bold 100proof expression with intense flavor is a blend of single and double-distilled rums aged from two to seven years, offering a smooth and refined finish. SRP: $24.99

Mionetto has unveiled its latest creation: Mionetto Prosecco Superiore Valdobbiadene DOCG. It will hit shelves just in time for the 2011 holiday season. The leading Prosecco producer in the U.S., Mionetto believes this is its most complex Prosecco to date, with a particularly luscious palate and concentration of apple, pear and tropical notes. SRP: $19

Wild Shot Mezcal is a 100% green agave spirit, complete with a worm at the bottom of the bottle. Country star Toby Keith partnered with Shot And a Beer to create this beverage set to take charge of the Mezcal category. SRP, Silver: $46.99; Reposado: $49.99

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Cuyahoga County Permit holders add $.60 per 750 ml bottle. $.80 per liter bottle and $1.40 per 1.75 liter bottle.

Ohio Wholesale Price List September 2011 Division of Liquor Control Price List D = 1.75 liter L = liter B = 750 ml Please note: all the following information is provided for reference only, please contact your spirits wholesaler to confirm all information. STaNDarD

PriCe

PrOOF

$ 12.55 $ 7.15 $ 8.75 $ 17.60 $ 12.30 $ 6.60 $ 13.00 $ 7.90 $ 9.95 $ 19.95 $ 13.30 $ 13.65 $ 7.95 $ 16.95 $112.55 $ 3.80 $ 13.90 $ 7.95 $ 13.00 $ 7.15 $ 8.75 $ 7.65 $ 11.70 $ 11.70

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 71.0 71.0

BLeND 0026D 0026L 0113B 0113D 0113L 0122B 0122D 0122L 0152B 0152D 0152L 0199D 0199L 2100D 2137D 3701L 3972D 3972L 4089D 4089L 5378B 6343L 8890B 8891B

OLD ThOMPSON OLD ThOMPSON KeSSLer KeSSLer KeSSLer BeaMS eighT STar BeaMS eighT STar BeaMS eighT STar SeagraMS 7 CrOWN SeagraMS 7 CrOWN SeagraMS 7 CrOWN SeNaTOrS CLUB BBN SeNaTOrS CLUB BBN CaLverT eXTra BLeNDeD WSKY iMPeriaL gOLD aWarD BLeNDeD WSKY haLLerS S r S BLN WSKY haLLerS S r S BLN WSKY gUCKeNheiMer gUCKeNheiMer KeSSLer TraveLer MC COrMiCK BLeNDeD SeagraMS 7 DarK hONeY SeagraMS 7 CrW STONe CherrY BOUrBON

0014B 0014D 0014L 0035D 0035L 0059B 0059D 0067B 0067D 0073B 0073D 0073L 0075D 0075L 0087D 0087L 0104D 0104L 0108B 0108D 0144B 0144D 0163D 0163L 0171D 0171L

aNCieNT age KY STr BBN aNCieNT age KY STr BBN aNCieNT age KY STr BBN aNCieNT aNCieNT age KY aNCieNT aNCieNT age KY earLY TiMeS earLY TiMeS JTS BrOWN 4Yr JTS BrOWN 4Yr OLD graND DaD 4Yr OLD graND DaD 4Yr OLD graND DaD 4Yr eChO SPriNgS 4Yr eChO SPriNgS 4Y r KeNTUCKY geNTLeMaN KeNTUCKY geNTLeMaN TeN high 4Yr TeN high 4Yr OLD FOreSTer 4Yr OLD FOreSTer 4Yr JiM BeaMS ChOiCe 5Yr JiM BeaMS ChOiCe 5Yr MaTTiNgLY aND MOOre 4Yr MaTTiNgLY aND MOOre 4Yr MarK TWaiN MarK TWaiN

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

8.75 17.10 10.50 19.70 11.40 9.65 21.05 4.80 17.10 10.55 25.50 17.85 17.95 10.60 15.35 8.75 16.00 9.45 13.40 26.70 9.05 32.55 9.70 8.85 13.15 9.30

80.0 80.0 80.0 90.0 90.0 80.0 80.0 86.0 86.0 86.0 86.0 86.0 80.0 80.0 80.0 80.0 80.0 80.0 86.0 86.0 80.0 80.0 80.0 80.0 80.0 80.0

0850B 0850D 0891B 0911B 1497B 1497D 1497L 1499B 1499D 1650e 1816B 1816D 1816L 2089D 2089L 2094B 2094D 2094L 2099B 2099D 2099L 2105B 2919B 2946B 2948B 2948D 2948L 2949B 2949D 2949L 2955B 3073B 3074B 3075B 4065D 4065L 4116B 4116D 4116e 4116L 5086B 5087B 5104B 5110B 5110D 5110L 5112B 5122B 5483B 6845L 6880B 7680B 8355B 8356B 8375B 8375D 8375L 8435B 9600B 9632B 9632D 9635B 9636B 9637B 9638B 9638D 9638L 9676L 9680B

BeNChMarK BOUrBON 8 Year BeNChMarK BOUrBON 8 Year BirD DOg BLaCKBerrY WhSKY BLaNTON BBN BULLeiT BBN FrONTier WhSKY BULLeiT BBN FrONTier WhSKY BULLeiT BBN FrONTier WhSKY BUFFaLO TraCe BOUrBON BUFFaLO TraCe BOUrBON JiM BeaM 200ML 4Yr WiLD TUrKeY 101 BBN WiLD TUrKeY 101 BBN WiLD TUrKeY 101 BBN BOUrBON SUPreMe rare BLND BOUrBON SUPreMe rare BLND KeNTUCKY TaverN 4Yr KeNTUCKY TaverN 4Yr KeNTUCKY TaverN 4Yr OLD CrOW 3Yr OLD CrOW 3Yr OLD CrOW 3Yr JTS BrOWN 100 eLiJah Craig 12Yr evaN WiLLiaMS MiLLeNiUM evaN WiLLiaMS BBN evaN WiLLiaMS BBN evaN WiLLiaMS BBN eZra BrOOKS eZra BrOOKS eZra BrOOKS eZra 101 7Yr FOUr rOSeS YeLLOW LaBeL FOUr rOSeS 90 FOUr rOSeS 100 heaveN hiLL OLD STYLe 4Yr heaveN hiLL OLD STYLe 4Yr JiM BeaM 4Yr JiM BeaM 4Yr JiM BeaM 4Yr JiM BeaM 4Yr JeFFerSON’S PreSiDeNT SeLeCT JeFFerSON’S JereMiah WeeD CherrY MaSh JiM BeaM BLaCK 8Yr JiM BeaM BLaCK 8Yr JiM BeaM BLaCK 8Yr JiM BeaM TraveLer 4Yr JiM BeaM DeviL'S CUT KNOB CreeK SNgL BareL rSv OLD CharTer 8Yr OLD CrOW TraveLer 3Yr OLD WhiSKeY river reBeL YeLL reBeL reServe 4Yr reD STag reD STag reD STag riDgeMONT reServe 1792 8Yr WhiTeTaiL CaraMeL FLv WhiSKeY WiLD TUrKeY 80 BBN WiLD TUrKeY 80 BBN WiLD TUrKeY 101 TrvLr WiLD TUrKeY rUSSeLLS reSv 10Yr WiLD TUrKeY KY SPT SNg BrL WiLD TUrKeY 81 WiLD TUrKeY 81 WiLD TUrKeY 81 WOODFOrD rSv DerBY WOODFOrD rSv MST COLL MaPL

0460B 0575B 1370B 2305B 2880B 2947B 5089B 5482B 5482D 5482L 6060B 6060D 6060e 6060L 6064B 9617B 9627B 9674B 9674D 9674L 9679B 9670B

BaKerS BaSiL haYDeNS BOOKerS COrNer CreeK reServe eagLe rare SiNgLe BarreL evaN WiLLiaMS SiNgLe BarreL JeFFerSON’S reServe KNOB CreeK KNOB CreeK KNOB CreeK MaKer’S MarK MaKer’S MarK MaKer’S MarK MaKer’S MarK MaKer’S MarK 46 WiLD TUrKeY 15Yr TriBUTe rare BreeD WOODFOrD reServe WOODFOrD reServe WOODFOrD reServe WOODFOrD reServe SeaSON OaK WOODSTONe MiCrO-BOUrBON

0066B 0066D

JaCK DaNieL'S BLaCK JaCK DaNieL'S BLaCK

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

7.90 15.80 16.85 39.50 19.55 43.90 21.95 19.50 43.25 5.10 19.35 39.60 25.45 15.80 9.65 7.30 16.20 9.65 7.90 16.10 9.65 9.25 19.50 18.00 10.80 20.55 13.25 8.75 21.45 12.25 12.25 15.15 25.95 32.65 19.70 11.10 15.85 32.55 9.90 21.10 86.40 26.35 14.60 17.60 35.20 15.40 15.85 22.00 35.20 15.15 7.90 22.05 12.25 16.90 17.60 36.95 24.65 26.35 16.85 14.30 31.05 19.35 28.25 36.50 15.80 34.30 19.40 34.15 77.95

80.0 80.0 80.0 93.0 90.0 90.0 90.0 90.0 90.0 80.0 101.0 101.0 101.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 94.0 86.6 86.0 86.0 86.0 90.0 90.0 90.0 101.0 80.0 90.0 100.0 80.0 80.0 80.0 80.0 80.0 80.0 94.0 82.3 90.0 86.0 86.0 86.0 80.0 90.0 80.0 80.0 80.0 86.0 80.0 90.6 80.0 80.0 80.0 93.7 80.0 80.0 80.0 101.0 90.0 101.0 81.0 81.0 81.0 90.4 90.4

SPeCiaLTY BOUrBON $ 36.95 107.0 $ 29.95 80.0 $ 46.65 126.6 $ 27.35 88.0 $ 24.60 90.0 $ 23.90 86.6 $ 45.75 90.2 $ 28.15 100.0 $ 52.80 100.0 $ 35.20 100.0 $ 22.00 90.0 $ 50.15 90.0 $ 14.60 90.0 $ 33.45 90.0 $ 30.80 94.0 $ 77.80 101.0 $ 30.85 110.0 $ 29.10 90.4 $ 59.85 90.4 $ 34.15 90.4 $ 77.95 100.4 $ 88.07 94.0

TeNNeSSee WhiSKeY $ 19.50 $ 42.15

80.0 80.0

SePTeMBer 2011 OhiO Beverage MONThLY 67


0066e 0066L 2110B 2110D 3513B 3513D 3513L 3515B 3515B 3523B 3524B 4988B 4988L 4997B

JaCK DaNieL'S BLaCK JaCK DaNieL'S BLaCK JaCK DaNieL'S greeN JaCK DaNieL'S greeN geNTLeMaN JaCK geNTLeMaN JaCK geNTLeMaN JaCK geOrge BiCKeL OLD 48 geOrge riCKeL OLD #8 geOrge DiCKOL 12 geO. DiCKeL BarreL SeLeCT JaCK DaNieL'S TeNN hONeY JaCK DaNieL'S TeNN hONeY JaCK DaNieL'S SiNgLe BarreL

$ 14.45 $ 29.80 $ 16.90 $ 33.65 $ 27.35 $ 48.50 $ 34.15 $ 15.90 $ 15.90 $ 20.20 $ 23.05 $ 19.50 $ 29.80 $ 34.35

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 90.0 86.0 70.0 70.0 94.0

rYe WhiSKeY 0090B 1503B 5117B 9631B 9833B

OLD OverhOLT BULLeiT 95 rYe JiM BeaM WiLD TUrKeY rYe WhiSKeY rUSSeLS reServe

0026D 0026L 0113B 0113D 0113L 0122B 0122D 0122L 0152B 0152D 0152L 0199D 0199L 2100D 2137D 3701L 3972D 3972L 4089D 4089L 5266B 5378B 6343L 8887B 8890B

OLD ThOMPSON OLD ThOMPSON KeSSLer KeSSLer KeSSLer BeaM'S eighT STar BeaM'S eighT SLar BeaM'S eighT STar SeagraM'S 7 CrOWN SeagraM'S 7 CrOWN SeagraM'S 7 CrOWN SeNaTOr'S CLUB SeNaTOr'S CLUB CaLverT eXLra iMPeriaL gOLD aWarD haiLer'S S.r.S. haLTerS S.r.S. gUCKeNheiMer gUCKeNheiMer Jr JOhNSON MiD MOON STraWB KeSSLer TraveLer MCCOrMiCK SeagraM'S 7 TraveLer SeagraM'S 7 DarK hONeY

$ 13.20 80.0 $ 19.55 90.0 $ 15.85 80.0 $ 19.35 101.0 $ 25.50 90.0

BLeNDeD WhiSKeY $ 12.55 $ 7.15 $ 8.75 $ 17.60 $ 12.30 $ 6.60 $ 13.00 $ 7.90 $ 9.95 $ 19.95 $ 13.30 $ 13.65 $ 7.95 $ 16.95 $ 112.55 $ 5.70 $ 13.90 $ 7.95 $ 13.00 $ 7.15 $ 17.75 $ 8.75 $ 7.70 $ 9.95 $ 12.60

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 80.0 80.0 80.0 71.0

JaMeSON JaMeSON JaMeSON BUShMiLLS BUShMiLLS BLaCK BUST( BUShMiLLS 16 Yr. SiNgLe MaLT BUShMiLLS LOYr. SiNgLe MaLT CLONLarF CONNeMa ra SiNgLe MaLT FeCKiN iriShMaN OrigiNaL CLaN JaMeSON gOLD JaMeSON viNTage reS. JaMeSON 18 Yr. JaMeSON 12 Yr. JaMeSON TiN JOhN POWer & SON gOLD KiLBeggaN KNaPPOgUe CaSTLe 12 MiDLeTON MiChaeL COLLiNS BLeNDeD PaDDY POWerS reDBreaST reDBreaST 12 SLaNe CaSTLe TULLaMOre DeW TULLaMOre DeW

0076B 0076D 0076L 0169D 0170B 0170D 0170L 0174B 0174D 0174L 0175D 0176B

SeagraMS vO SeagraMS vO SeagraMS vO LOrD CaLverT MCMaSTer'S MCMaSTer'S MCMaSTer'S CaNaDiaN MiST CaNaDiaN MiST CaNaDiaN MiST MaCNaUghTON CaNaDiaN CLUB

$ 18.65 $ 39.75 $ 28.95 $ 20.15 $ 28.00 $ 31.00 $ 58.65 $ 35.45 $ 16.10 $ 36.60 $ 16.90 $ 14.80 $ 51.80 $261.15 $ 75.35 $ 34.30 $ 18.65 $ 16.00 $ 17.20 $ 32.85 $117.20 $ 16.90 $ 28.05 $ 30.00 $ 43.05 $ 64.90 $ 20.35 $ 18.65 $ 25.45

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 90.0 80.0 92.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 92.0 80.0 80.0 80.0

$ $ $ $ $ $ $ $ $ $ $ $

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0

CaNaDiaN WhiSKeY

68 OhiO Beverage MONThLY SePTeMBer 2011

CaNaDiaN CLUB CaNaDiaN CLUB CaNaDiaN CLUB BLaCK veLveT BLaCK veLveT BLaCK veLveT BLaCK veLveT BLaCK veLveT TraveLer BLaCK veLveT reServe BLaCK veLveT reServe CaBiN Fever MaPLe FLv. CaNaDiaN BaY CaNaDiaN BaY CaNaDa hOUSe CaNaDa hOUSe CaNaDiaN CLUB reServe 10 CaNaDiaN CLUB TraveLer CaNaDiaN gOLD CaNaDiaN gOLD CaN. CLUB SherrY CaSK CaNaDiaN hUNTer TraveLer CaNaDiaN LTD. CaNaDiaN LTD. CaNaDiaN MiST TraveLer CaNaDiaN reServe CLaSSiC 12 CrOWN rOYaL BLaCK CrOWN rOYaL BLaCK CrOWN rOYaL CaSK NO.16 CrOWN rOYaL eXTra rare CrOWN rOYaL reServe harWOOD harWOOD NOrTherN LighT NOrTherN LighT JaMeS FOXe ParaMOUNT PeNDLeTON riCh & rare riCh & rare CrOWN rOYaL CrOWN rOYaL CrOWN rOYaL CrOWN rOYaL v.0. gOLD SeagraM'S v.0. TraveLer WiNDSOr TraveLer WiNDSOr SUPreMe WiNDSOr SUPreMe WiNDSOr SUPreMe WiSer'S DeLUXe

$ 22.30 $ 9.25 $ 16.75 $ 7.90 $ 17.55 $ 8.60 $ 11.40 $ 7.90 $ 11.40 $ 22.30 $ 16.85 $ 13.60 $ 8.70 $ 6.60 $ 12.75 $ 14.05 $ 11.45 $ 14.05 $ 8.60 $ 16.70 $ 6.45 $ 14.05 $ 8.60 $ 6.75 $ 9.25 $ 17.60 $ 24.80 $ 51.10 $ 70.25 $114.15 $ 40.40 $ 14.50 $ 8.45 $ 12.70 $ 8.45 $ 12.55 $ 14.45 $ 21.25 $ 7.00 $ 13.60 $ 22.15 $ 47.90 $ 28.50 $ 29.25 $ 14.75 $ 11.75 $ 7.90 $ 7.90 $ 17.15 $ 10.95 $ 13.40

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 82.6 80.0 80.0 80.0 80.0 80.0 80.0 90.0 90.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0

SCOTCh WhiSKeY

iriSh WhiSKeY 0281B 0281D 0281B 0282B 0282L 0908B 1519B 1520B 2074B 2268B 3003B 4895B 5075B 5079B 5081B 5083B 5085B 5212B 5384B 5388B 6574B 6576B 7721L 8294B 6383B 8384B 9026B 9317B 9317L

0176D 0176e 0176L 0189B 0189D 0189e 0189L 0909B 0920B 0920D 1570B 1704D 1704D 1716B 1716D 1725B 1729B 1730D 1730L 1731B 1733B 1735D 1735L 1748B 1749D 2055B 2389B 2389D 2391B 2393B 2397B 4041D 4041L 4699D 4699L 5073D 7726D 8050B 8431B 8431D 8894B 8894D 8894e 8894L 8922B 8923B 9648B 9652B 9652D 9652L 9656B

11.75 23.55 17.40 14.50 7.00 14.90 8.85 8.75 19.30 12.25 16.65 1165

0201B 0202B 0202D 0202e 0202L 0204B 0204D 0204L 0206D 0208B 0208D 0208L 0212B 0212D 0213D 0213L 0215B 0215D 0215L 0225B 0225D 0225L 0227B 0232B 0232D 0232L 0238B 0238D 0238L 0239B 0239D 0239L 0241D 0241L 0246D 0246L 0249D 0253B 1490B 1491B 1655e 2004B 2005B 2006B 2052D 2052L

PiNCh 15 Yr. DeWar'S DeWar'S DeWar'S DeWar'S JOhNNie WaLKer reD JOhNNie WaLKer reD JOhNNLe WaLKer reD USher'S greeN LaUDer'S LaUDer'S LaUDer'S graNT'S graNT'S OLD SMUggLer ODSMUggLer ChivaS regaL 12 Yr. ChivaS regaL 12 Yr. ChivaS regaL 12 Yr. CULLY SarK CULTY SarK CUTTY SarK WhiTe hOrSe JOhNNie WaLKer BLaCK JOhNNie WaLKer BLaCK JOhNNie WaLKer BLaCK J&B rare J&B rare J&B rare graND MaCNiSh graND MaCNiSh graND MaCNiSh highLaND MiST highLaND MiST iNver hOUSe iNver hOUSe J.W. DaNT BaLLaNLiNe'S BUChaNaN DeLUXe BUChaNaN SPeCiaL reServe MaKerS MarK 200ML Chiv regaL SaLUTe 21 Yr Chiv regaL 25 ChivaS regaL 18 Yr. CLaN MaCgregOr CLaN MaCgregOr

$ 29.70 80.0 $ 20.25 80.0 $ 41.45 80.0 $ 21.15 80.0 $ 27.35 80.0 $ 22.05 80.0 $ 43.25 80.0 $ 28.25 80.0 $ 22.25 80.0 $ 8.30 80.0 $ 18.00 80.0 $ 10.65 80.0 $ 14.25 80.0 $ 31.90 80.0 $ 19.50 80.0 $ 11.95 80.0 $ 25.60 80.0 $ 59.85 80.0 $ 38.55 80.0 $ 16.85 80.0 $ 33.55 80.0 $ 21.10 80.0 $ 12.55 80.0 $ 33.35 80.0 $ 70.05 80.0 $ 42.40 80.0 $ 18.95 86.0 $ 40.65 86.0 $ 25.60 86.0 $ 8.15 80.0 $ 17.50 80.0 $ 10.60 80.0 $ 17.10 80.0 $ 9.95 80.0 $ 17.35 60.0 $ 11.00 60.0 $ 10.80 80.0 $ 13.40 80.0 $ 26.35 80.0 $ 66.75 80.0 $ 7.00 80.0 $156.85 80.0 $ 200.10 80.0 $ 51.80 80.0 $ 17.10 80.0 $ 10.60 80.0


2078B 2672B 2673B 2674B 2999B 3609B 5145B 5220B 5225B 5229B 6395B 7980D 8327D 8327L 8853D 9188B 9188D

CLYNeLiSh DeWar'SFOUNDerS reServe DeWar'S SigNaTUre DeWar'S SP. reS. 12 Yr. FaMOUS grOUSe 12 Yr. gLeN graNT JOhN Barr reD JOhNNie WaLKer BLUe JOhNNie WaLKer BKL.100 aNNiv. JOhNNie WaiKer gOLD MCLvOr PaSSPOrT QUeeN aNNe QUeeN aNNe SCOreSBY FaMOUS grOUSe 80 FaMOUS grOUSe 80

$ 31.05 $ 70.60 $ 189.75 $ 29.10 $ 23.90 $ 38.70 $ 12.55 $ 208.85 $ 36.85 $ 79.05 $ 11.65 $ 16.20 $ 18.45 $ 9.75 $ 17.45 $ 16.45 $ 39.15

0019B 0020B 0031B 0032B 0103B 0107B 0375B 0377B 0379B 0493B 0497B 0504B 1481B 1488B 1498B 1751B 1759B 2355B 2491B 2495B 2498B 2500B 3606B 3607B 3611B 3615B 3620B 3625B 3632B 3634B 3635B 3640B 3640B 3641B 3641D 3641L 3643B 3645B 3646B 3647B 3649B 3654B 3655B 3656B 3658B 3697B 3699B 4291B 4296B 5207B 5231B 5507B 5508B 5542B 5543B 5544B 6012B 6013B 6013D 6016B 6017B 6016B 6024B 6025B 6344B 6346B 6747B 6748B 7700B 8983B 9063B 9064B 9145B 9148B 9150B 9150B 9240B 9606B 9671B

aBerLOUr 12 Yr. $ 31.70 aBerLOUr aBUNaDh $ 60.50 aBerFeLDY $ 44.10 aBerFeLDY 21 $ 150.00 arDMOre $ 36.10 arDBeg 10 Yr. $ 43.05 aUCheNLOShaN3WOOD $ 51.80 aUCheNLaShaN CLaSSiC $ 26.50 aUChrOiSK $ 24.75 BaLveNie SiNgLe BarreL 15 Yr. $ 59.65 BaLveNie DOUBLeWOOD 12 Yr. $ 44.90 BaLveNie POrTWOOD 21 Yr. $ 137.55 BOWMOre LegeND $ 21.25 BUNNaheBhaiN $ 47.45 BrUiChLaDDiCh rOCKS $ 48.50 CaOL iLa 12-Yr. $ 46.95 CarDhU $ 37.75 CraggaNMOre $ 45.85 DeLMOre STiLLMaN 28 Yr. $ 117.60 DaLMOre 12 Yr. $ 36.10 DaLWhiNNie $ 55.30 DaLWhiNNie DiSTiLL eDiTiON $ 65.90 gLeNLiDDiCh 12 Yr. reServe $ 34.35 gLeN gariOCh $ 16.35 gLeNKiNChie 12 Yr. $ 48.30 gLeN SPeY $ 162.55 gLeNLiDDiCh SOLera 15 Yr. $ 43.95 gLeNLiDDiCh aNCieNT 18 Yr. $ 60.50 gLeNFarCLaS 17 Yr. $ 93.45 gLeNLiDDiCh 15 DiSTiLLerY eD. $ 51.80 gLeNFarCLaS 21 Yr. $ 103.95 gLeNLiveT 18 Yr. $ 63.15 gLeNLiveT 18 Yr. $ 63.15 gLeNLiveT 12 Yr. $ 32.60 gLeNhiveL $ 68.55 $ 44.65 gLeNLiveL12 Yr. gLeNLiveT arChive 21 Yr. $ 121.60 gLeNMOraNgie 10 Year OLD $ 34.35 gLeNLiveT FreNCh OaK 15 Yr. $ 41.35 gLeNLiveL NaDUrra 16 Yr. $ 47.40 gLeNMOraNgieLaSaNLa $ 43.05 gLeNLiveLLDaDUrraTriUMPh $ 69.25 gLeNMOraNgie FiNeaLTa $ 69.25 gLeNMOraNgie QUiNTa rUBaN $ 43.05 gLeNMOraNgTeNeCTar D'Or $ 56.15 gLeNrOTheS SeLeCT reServe $ 40.45 gLeNrOTheS $ 67.75 highLaND ParK $ 36.10 highLaND ParK 18 $ 86.70 J. MCDOUgaLLS BLaDNOCh $ 49.25 JOhNNie WaLKer greeN $ 52.65 LagavULiN DiSTiLLerS eD. $ 86.90 LagavULiN $ 75.60 LaPhrOaig 18 $ 61.60 LePhrOaigCaSK STreNgTh $ 55.45 LaPhrOaLg $ 37.85 MaCaLLaN CaSK STreNgLh $ 56.15 MaCaLLaN 12 Yr. $ 45.70 MaCaLLaN 12 Yr. $ 90.35 MaCaLLaN 18 Yr. $ 131.20 MaCaLLaN FiNe OaK 10 Yr. $ 37.25 MaCaLLaN FiNe OaK 15 Yr. $ 69.75 MaCaLLaN aNNiverSarY $ 623.20 MaCaLLaN 30 Yr. $1,104.05 MCCLeLLaNDS iSLaY $ 20.85 MCCLeLLaNDS highLaND $ 20.65 OBaN DiSTiLLerS eD. $ 78.20 OBaN $ 63.25 OYO WhiSKeY $ 39.85 SiNgLeTON $ 34.40 SPeYBUrN $ 16.90 SPeYBUrN BraDeN OraCh $ 15.15 TaLiSKer $ 53.80 TaLiSKer DiSTiLLer eDiTiON $ 60.65 TaMDhU $ 19.50 TaMDhU $ 19.50 TOMaTiN SCOTCh 12 $ 19.50 WiLD SCOTSMaN BLaCK LaBeL $ 58.15 WOODSTONe CreeK SiNgLe PeaTeD MaLT WhSKY

92.0 80.0 86.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0

SiNgLe MaLT / SCOTCh 86.0 119.4 80.0 80.0 92.0 92.0 86.0 80.0 80.0 95.0 86.0 86.0 80.0 80.0 92.0 86.0 86.0 80.0 90.0 80.0 66.0 86.0 80.0 86.0 86.0 86.0 80.0 86.0 86.0 102.0 86.0 86.0 86.0 80.0 80.0 80.0 86.0 86.0 80.0 112.4 92.0 96.0 86.0 92.0 92.0 80.0 86.0 86.0 86.0 111.6 86.0 86.0 86.0 96.0 115.6 86.0 117.6 86.0 86.0 86.0 80.0 86.0 86.0 86.0 80.0 80.0 86.0 86.0 92.0 80.0 86.0 80.0 91.6 91.6 80.0 80.0 80.0 94.0

$ 103.95

93.0

OTher WhiSKeY 0876B 1840B 3526B 5255B

BerNheiM OrigiNaL WheaT CaKFaDDY CarOLiNa MOONShiNe geOrgia MOON COrN WhiSKeY Jr. JOhNSONS MiDNighT MOON

0051B 0084B 0089B 0341B 0453B 0456B 0461B 0461D 0461e 0461L 0462B 0463B 0463D 0463e 0463L 0464B 0464D 0469B 0469D 0469L 0470B 0470D 0470L 0479B 0480B 0480D 0480L 0481B 0481D 0481L 0482B 0482D 0482L 0483B 0483D 0488B 0488D 0488L 0490B 0668B 0682B 0696B 0711B 0863B 0874B 1577B 1618e 1623B 1623e 1625e 1629e 1630e 1642e 1644e 1665e 1666e 1669e 1670e 1671e 2018B 2020B 2023B 2265B 2335B 2348B 2349B 2350B 2728B 2850B 2871B 2871D 2871L 2873B 2873D 2873L 2875B 2876B 2877B 2954B 4011B 4074B 4074L 4076B 4080B 4084e 4087B 4092B

aLiZe COgNaC vS aNSaC vS COgNaC BeLa OSa aSBaCh UraLT BraNDY MeTaXa Five STar BraNDY COUrvOiSier vSOP COgNaC 4Yr heNNeSSY v S heNNeSSY v S heNNeSSY v S heNNeSSY v S MarTeLL vS COgNaC reMY MarTiN vSOP COgNaC reMY MarTiN vSOP COgNaC reMY MarTiN vSOP COgNaC reMY MarTiN vSOP COgNaC ST reMY vSOP aUTheNTiC BDY ST reMY vSOP aUTheNTiC BDY PaUL MaSSON graND aMBer 3Yr PaUL MaSSON graND aMBer 3Yr PaUL MaSSON graND aMBer 3Yr ChriSTiaN BrOTherS BraNDY ChriSTiaN BrOTherS BraNDY ChriSTiaN BrOTherS BraNDY LairDS aPPLe JaCK 6Yr COUrvOiSier v S COgNaC 2Yr COUrvOiSier v S COgNaC 2Yr COUrvOiSier v S COgNaC 2Yr COrONeT vSQ COrONeT vSQ COrONeT vSQ ParaMOUNT BLaCKBerrY BrNDY ParaMOUNT BLaCKBerrY BrNDY ParaMOUNT BLaCKBerrY BrNDY ParaMOUNT CherrY BraNDY ParaMOUNT CherrY BraNDY ParaMOUNT aPriCOT BraNDY ParaMOUNT aPriCOT BraNDY ParaMOUNT aPriCOT BraNDY DeKUYPer BLaCKBerrY BraNDY arrOW BLaCKBrrY BDY DeK aPriCOT BDY ParaMOUNT PeaCh BDY Mr BOSTON BLaCKBerrY BrNDY NaviP SLivOviTZ 8Yr reMY MarTiN LOUiS X111 CaLvaDOS BLD grND aPPL BDY ChriSTiaN BrOTherS aMBer 200ML CONJUre COgNaC CONJUre COgNaC COUrvOiSier vS 200ML 2Yr e&J vS 2 200ML e&J vSOP 200ML heNNeSSY vSOP 200ML heNNeSSY vS FLaSK PaUL MaSSON vS 200 3Yr PaUL MaSSON vSOP 200ML 4Yr reMY MarTiN vS 200ML reMY MarTiN vSOP 200ML reMY MarTiN 1738 aCCOr ChriSTiaN BrOS FrOST WhiTe ChriSTiaN BrO grN rSv vSOP ChriSTiaN BrO hONeY CONJUre COgNaC COUrvOiSier XO COgNaC COUrvOiSier eXCLUSiF 4Yr COUrvOiSier 12 COUrvOiSier 21 DON PeDrO reServa eSPeCiaL DUJarDiN vSOP e & J SUPeriOr rSv vSOP e & J SUPeriOr rSv vSOP e & J SUPeriOr rSv vSOP e&J e&J e&J e & J SUPeriOr rS vSOP TraveLer e & J TraveLer BDY e & J XO eXCeLLeNTia gOLD SLiv BraNDY harDY vS heNNeSSY BLaCK heNNeSSY BLaCK heNNeSSY riCharD heNNeSSY ParaDiS heNNeSSY v S 200ML heNNeSSY vS hiSTOriC heNNeSSY vSOP COgNaC

$ $ $ $

25.60 17.75 10.10 17.75

90.0 80.0 80.0 80.0

BraNDY $ 16.90 $ 16.00 $ 16.45 $ 24.05 $ 18.65 $ 31.75 $ 27.35 $ 64.20 $ 24.00 $ 35.90 $ 25.60 $ 34.35 $ 85.15 $ 27.75 $ 47.25 $ 9.90 $ 17.35 $ 10.80 $ 19.90 $ 12.80 $ 9.50 $ 21.45 $ 12.35 $ 15.15 $ 25.60 $ 42.35 $ 33.40 $ 8.15 $ 19.70 $ 11.50 $ 9.65 $ 19.70 $ 11.25 $ 9.65 $ 10.85 $ 9.65 $ 19.70 $ 11.25 $ 10.55 $ 7.90 $ 10.55 $ 9.65 $ 6.45 $ 18.25 $ 1953.60 $ 36.75 $ 2.95 $ 27.10 $ 8.55 $ 5.95 $ 2.90 $ 3.15 $ 11.20 $ 7.70 $ 2.90 $ 3.30 $ 7.70 $ 9.45 $ 12.90 $ 10.60 $ 10.80 $ 11.65 $ 28.25 $ 88.05 $ 34.35 $ 43.05 $217.55 $ 5.80 $ 19.85 $ 11.65 $ 23.20 $ 13.65 $ 10.60 $ 21.65 $ 12.35 $ 10.65 $ 10.35 $ 13.40 $ 21.35 $ 25.20 $ 34.35 $ 44.65 $2971.70 $ 597.90 $ 8.60 $ 27.35 $ 36.95

80.0 80.0 80.0 80.0 76.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 75.0 75.0 75.0 75.0 75.0 75.0 75.0 75.0 70.0 60.0 70.0 75.0 70.0 100.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 80.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 86.0 86.0 86.0 86.0 80.0 80.0 80.0

SePTeMBer 2011 OhiO Beverage MONThLY 69


4092L 4103B 4944B 4998B 5001B 5486B 5486D 5509B 5510B 5512B 5532B 5871B 6072L 6095B 6259B 6267B 6270B 6525B 6545B 6603B 7816B 7976B 7976D 7993B 8354B 8386B 8389B 8394B 8405B 8648B 9736B

heNNeSSY vSOP COgNaC heNNeSSY X O J C COgNaC vSOP JaCQUe CarDiN graPe FraNCe POLi PO TraMiNar graPPa KOrBeL KOrBeL LairDS aPPLe BraNDY 100 LairDS rare aPPLe BraNDY LairDS OLD aPPLe BraNDY 90MO LaNDY vS COgNaC LerOUX POLiSh BLaCKBerrY MaNaSTirKa MaraSKa SLivOviTZ KOSher MarTeLL COrDON BLeU COgNaC MarTeLL XO 12Yr MarTeLL vSOP MeUKOW v.S. MeTaXa aMPhOra 7 STar MOLeTTO graPPa D'NeBBiOLO ParaMOUNT giNger BraNDY PaUL MaSSON grND aMBr vSOP 4Yr PaUL MaSSON grND aMBr vSOP 4Yr PreSiDeNTe BraNDY raYNaL NaPOLeON vSOP reMY MarTiN eXTra reMY MarTiN 1738 aCCOrD reMY MarTiN XO eXCeLLeNCe reMY MarTiN vS graND CrU SaLigNaC ZUTa OSa

$ 56.00 $125.95 $ 21.25 $ 9.05 $ 31.25 $ 9.05 $ 20.55 $ 20.40 $ 56.15 $ 22.15 $ 18.65 $ 9.55 $ 29.55 $ 22.10 $ 86.65 $112.85 $ 28.20 $ 19.50 $ 24.50 $ 30.00 $ 7.40 $ 12.10 $ 24.05 $ 13.40 $ 11.65 $ 342.85 $ 43.05 $112.85 $ 23.90 $ 16.90 $ 29.35

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 90.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 65.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 90.0

giN 0193L 0303D 0304D 0304L 0305D 0305e 0305L 0308B 0308D 0308L 0313B 0313D 0313e 0313L 0319D 0319L 0320D 0322B 0322D 0322L 0326B 0326D 0326e 0326L 0327D 0327L 0329D 0330D 0330L 0339B 0339D 0339L 0340L 0563D 0563L 0962B 1324B 1327B 1327D 1327L 1369B 1495B 1522B 1659e 1660e 1673e 1680e 1760B 3555B 3780B 4073B 4073D 6379D 6062B 6379D 6379L 6444D 6690L 6716B 6716D 6716L 7868D 7868L 8235B 8235D 8274B

ariSTOCraT giN FLeiSChMaNNS giN CrYSTaL PaLaCe giN CrYSTaL PaLaCe giN SeagraMS eXTra DrY giN SeagraMS eXTra DrY giN SeagraMS eXTra DrY giN gOrDONS giN gOrDONS giN gOrDONS giN BeeFeaTer giN BeeFeaTer giN BeeFeaTer giN BeeFeaTer giN ParaMOUNT 90 giN ParaMOUNT 90 giN CaLverT giN BOMBaY giN BOMBaY giN BOMBaY giN TaNQUeraY giN TaNQUeraY giN TaNQUeraY giN TaNQUeraY giN gLeNMOre giN gLeNMOre giN BOOThS giN haLLerS giN haLLerS giN giLBeYS giN giLBeYS giN giLBeYS giN SeNaTOrS CLUB giN 4Yr BarTON giN BarTON giN BLUeCOaT giN BOMBarDier MiLiTarY BOMBaY SaPPhire giN BOMBaY SaPPhire giN BOMBaY SaPPhire giN BOODLeS BriTiSh giN BrOKerS giN BUrNeTTS giN TraveLer ParaMOUNT giN NeW aMSTerDaM 200ML SeagraMS eXTra DrY 200 TaNQUeraY giN 200ML CaOrUNN giN giLBeYS giN TraveLer gOrDONS TraveLer heNDriCK'S giN heNDriCK'S giN MC COrMiCK giN MageLLaN MC COrMiCK giN MC COrMiCK giN MeierS NO 94 giN Mr BOSTON eNgLiSh MrKT giN NeW aMSTerDaM giN NeW aMSTerDaM giN NeW aMSTerDaM giN ParaMOUNT giN 80 ParaMOUNT giN 80 PiNNaCLe giN PiNNaCLe giN PLYMOUTh giN

70 OhiO Beverage MONThLY SePTeMBer 2011

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

7.10 12.70 12.30 7.10 17.95 6.50 12.35 9.75 19.85 12.35 15.15 33.65 7.55 9.40 16.15 8.95 14.95 15.00 30.00 22.05 17.80 38.10 17.05 24.25 12.30 7.00 19.85 12.30 7.10 7.70 16.70 10.65 4.05 12.30 7.20 23.90 5.75 19.40 40.60 26.45 12.55 15.15 6.45 4.20 2.95 3.30 4.15 28.25 7.70 3.25 29.10 59.85 12.85 26.45 12.85 7.45 16.50 7.00 10.80 21.45 15.00 12.85 7.85 9.05 17.95 22.95

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 94.0 94.0 94.0 94.0 90.0 90.0 80.0 86.0 86.0 86.0 94.6 94.6 94.6 94.6 80.0 80.0 90.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 94.0 86.0 94.0 94.0 94.0 90.4 94.0 80.0 80.0 80.0 80.0 94.6 84.0 80.0 80.0 88.0 88.0 80.0 88.0 80.0 80.0 94.4 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 82.4

8436B 8883B 8889B 8889D 8900B 8902B 8905B 8905D 8905L 8914B 8995B 8995D 8995L 9072B 9153B 9157B 9195L 9504B 9604B 9669B 9669e

righT giN SeagraMS aPPLe TWST giN SeagraMS DiSTiLLerS rSv SeagraMS DiSTiLLerS rSv SeagraM eXTra DrY gN Trv SeagraM'S graPe giN SeagraMS LiMe TWiSTeD giN SeagraMS LiMe TWiSTeD giN SeagraMS LiMe TWiSTeD giN SeagraMS OraNge TWiST giN BUrNeTTS WhiTe SaTiN giN BUrNeTTS WhiTe SaTiN giN BUrNeTTS WhiTe SaTiN giN SMOOTh aMBLer greeNBrier TaNQUeraY NO 10 TaNQUeraY raNgPUr 3 iSLaNDS giN WaTerSheD DiSTiLLerY giN WhiTLeY NeiLL giN WOODSTONe CreeK giN WOODSTONe CreeK giN

0065B 0065D 0065L 0094B 0095B 0096B 0097B 0099B 0099D 0197L 0355B 0390B 0392B 0394B 0397B 0400B 0401B 0401L 0402B 0405B 0405D 0412B 0412D 0412L 0420B 0420L 0422B 0425B 0432B 0439B 0441B 0444e 0447B 0448B 0501D 0501L 0502D 0502L 0510B 0510L 0512B 0512D 0512L 0524B 0536D 0536L 0537B 0537D 0537L 0539B 0539D 0539L 0544B 0544D 0544e 0544L 0869B 0899B 0947B 0965D 0965L 1010B 1010e 1494B 1550L 1565B 1656e 1755B 1755D 1755e 1755L 1757B 1757D 1758B 1762B 1763B

aDMiraL NeLSON SPiCeD rUM aDMiraL NeLSON SPiCeD rUM aDMiraL NeLSON SPiCeD rUM aPPLeTON eSTaTe eXTra 12Yr aPPLeTON WhiTe rUM aPPLeTON eSTaTe reServe aPPLeTON SPeCiaL gOLD rUM aPPLeTON vX aPPLeTON vX ariSTOCraT rUM aTLaNTiCO BaCarDi 8 rUM 8Yr BaCarDi arCTiC graPe BaCarDi Big aPPLe BaCarDi gOLD reServe BaCarDi COCO rUM BaCarDi SeLeCT rUM BaCarDi SeLeCT rUM BaCarDi gOLD TraveLer BaCarDi DragONBerrY BaCarDi DragONBerrY BaCarDi LiMON rUM BaCarDi LiMON rUM BaCarDi LiMON rUM BaCarDi O rUM BaCarDi O rUM BaCarDi OaKhearT BaCarDi PeaCh reD BaCarDi raZZ rUM BaCarDi SUPeriOr TraveLer BaCarDi graND MeLON BaCarDi MULTi-FLavOreD PaK BaCarDi TOrCheD CherrY BaCarDi rOCK COCONUT Mr BOSTON LighT Mr BOSTON LighT Mr BOSTON DarK Mr BOSTON DarK BaCarDi 151 rUM BaCarDi 151 rUM BaCarDi gOLD rUM BaCarDi gOLD rUM BaCarDi gOLD rUM BarBaNCOUrT reS. SPeCiaLe rONriCO gOLD rUM rONriCO gOLD rUM rONriCO SiLver rUM rONriCO SiLver rUM rONriCO SiLver rUM MYerS OrigiNaL DarK rUM MYerS OrigiNaL DarK rUM MYerS OrigiNaL DarK rUM BaCarDi SUPeriOr LighT BaCarDi SUPeriOr LighT BaCarDi SUPeriOr LighT BaCarDi SUPeriOr LighT BaCarDi aNeJO BLaCK BearD SPiCeD rUM BLaCKhearT PreM SPiCeD rUM BOCaDOr WhiTe rUM FLOriDa BOCaDOr WhiTe rUM FLOriDa 10 CaNe rUM 10 CaNe rUM BrUgaL aNeJO rUM CaLiCO JaCK SPiCeD rUM CaBaNa CaChaCa LaDY BLigh SPiCeD CaPTaiN MOrgaN SPiCe rUM CaPTaiN MOrgaN SPiCe rUM CaPTaiN MOrgaN SPiCe rUM CaPTaiN MOrgaN SPiCe rUM CaPT MOrgaN SPiCeD 100 CaPT MOrgaN SPiCeD 100 CaPT MOrgaN SPiCeD 100 TrvL CaPTaiN MOrgaN TraveLer rUM CaPTaiN MOrgaN LiMe BiTe

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

23.90 9.05 10.80 20.55 9.05 9.05 9.05 17.95 9.15 9.05 6.45 14.45 8.85 25.60 25.60 19.40 9.75 24.65 21.10 28.70 5.70

82.4 70.0 94.0 94.0 80.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 94.6 82.6 94.0 88.0 80.0 94.0 94.0

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

7.05 15.20 8.00 19.65 11.40 19.50 14.05 14.25 24.95 7.50 25.60 17.65 14.10 8.45 14.80 14.10 12.35 16.75 12.35 14.10 24.70 14.10 24.70 17.65 14.10 17.65 14.10 14.10 14.10 12.35 12.35 4.95 14.10 14.10 13.60 7.50 13.60 7.50 17.65 22.80 12.35 22.05 16.75 18.65 16.70 11.25 8.75 19.35 11.45 15.70 32.25 20.05 12.35 22.05 8.80 16.75 15.85 12.50 12.55 14.00 7.90 25.60 15.45 17.75 8.00 25.70 3.80 14.50 28.05 8.75 18.30 17.70 30.75 17.70 14.50 14.50

70.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 70.0 80.0 70.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 151.0 151.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 86.0 93.0 80.0 80.0 80.0 80.0 80.0 70.0 80.0 72.5 70.0 70.0 70.0 70.0 100.0 100.0 100.0 70.0 70.0

rUM


1766L 1768B 1769B 1772L 1827D 1827L 1829B 1829D 1829L 1838B 1838L 2067B 2069B 2315B 2388B 2398L 2400L 2401L 2402L 2403L 2415B 2416L 2417B 2418B 2419L 2421L 2422B 2423B 2423D 2424L 2425B 2734B 3787B 5209B 5488B 5488D 5493L 5495L 5498B 5499B 5499D 5499L 5500L 5502L 5503L 5504L 5505B 6068B 6069B 6069D 6069L 6360D 6360L 6441D 6441L 6442D 6442L 6643D 6651B 6652B 6652D 6653B 6654B 6699L 7692B 7722B 7730L 7788L 7835B 7835D 7835L 7836B 7836D 7836L 7839L 8326B 8330B 8331B 8332B 8333B 8475B 8500B 8502B 8533D 8645B 8645D 8645L 8646B 8881B 8882B 9065B 9229B 9230B 9307L 9570B 9675B 9729B

CaPT MOrgaN ParrOT BaY COCONT CaPTaiN MOrgaN SLvr SPiCe CaPTaiN MOrgaN PvT STOCK CaPTaiN MOrgaN TaTTOO CaSTiLLO gOLD LaBeL CaSTiLLO gOLD LaBeL CaSTiLLO SiLver rUM CaSTiLLO SiLver rUM CaSTiLLO SiLver rUM CaSTiLLO SPiCeD rUM CaSTiLLO SPiCeD rUM CLeMeNT CreOLe ShrUBB CLeMeNT vSOP COrUBa SPiCeD CrUSOe OrgaNiC SPiCeD rUM CrUZaN 151 PrF rUM CrUZaN BLaCK CherrY CrUZaN BaNaNNa CrUZaN PiNeaPPLe CrUZaN BLaCKSTraP CrUZaN eSTaTe DiaMOND CrUZaN MaNgO CrUZaN eSTaTe SNgL BrL rUM CrUZaN JUNKaNU CiTriS CrUZaN COCONUT CrUZaN vaNiLLa CrUZaN eSTaTe DarK CrUZaN eSTaTe LighT CrUZaN eSTaTe LighT CrUZaN gUava CrUZaN 9 DON Q CriSTaL gOSLiNgS BLaCK SeaL JOhN MCCULLOCh rUM KraKeN BLaCK SPiCeD KraKeN BLaCK SPiCeD LaDY BLigh BaNaNa LaDY BLigh CherrY LaDY BLigh SPiCeD TraveLer LaDY BLigh SPiCeD LaDY BLigh SPiCeD LaDY BLigh SPiCeD LaDY BLigh COCONUT LaDY BLigh MaNgO LaDY BLigh PiNeaPPLe$ LaDY BLigh vaNiLLa LaDY BLigh 151 rUM MaLiBU BLaCK MaLiBU rUM MaLiBU rUM MaLiBU rUM MC COrMiCK rUM MC COrMiCK rUM MeierS gD LaBeL v iSLaNDS MeierS gD LaBeL v iSLaNDS MeierS Wh LaB v iSLND rUM MeierS Wh LaB v iSLND rUM MONTegO BaY SiLver MT gaY XTra OLD rUM MT gaY eCLiPSe MT gaY eCLiPSe MT gaY eCLiPSe SiLver MT gaY BLaCK MYerS'S PLaTiNUM OrONOCO PLaTiNUM reServe PaNaMa JaCK SPiCeD ParaMOUNT 151 ParaMOUNT DragON FrUiT ParaMOUNT gOLD LBL ParaMOUNT gOLD LBL ParaMOUNT gOLD LBL ParaMOUNT WhiTe LBL ParaMOUNT WhiTe LBL ParaMOUNT WhiTe LBL ParaMOUNT WhiPT CreMe PYraT X O reServe PUCKer CiTrUS SQUeeZe PUCKer graPe gONe WiLD PUCKer SOUr aPPLe SaSS PUCKer WiLD CherrY TeaSe rOgUe rON MaTUSaLeM graN reServa rON MaTUSaLeM PLaTiNO rONriCO CLiPPer SPiCeD rUM SaiLOr JerrY SPiC NavY rUM SaiLOr JerrY SPiC NavY rUM SaiLOr JerrY SPiC NavY rUM SaiLOr JerrY SPiCeD TravLr SeagraMS BraZiL CiTrUS rUM SeagraMS BraZiLiaN SPiCeD JaCK NO 94 TOMMY BahaMa gOLDeN SUN TOMMY BahaMa WhiTe SaND TraDer viCS Priv SeL SiLvr WhaLer'S vaNiLLa WraY & NePheW Wh OverPrOOF ZaYa rUM SCOTCh

$ 17.55 $ 14.50 $ 19.15 $ 17.75 $ 16.30 $ 8.65 $ 7.05 $ 16.30 $ 8.65 $ 6.50 $ 8.65 $ 29.95 $ 34.30 $ 5.20 $ 29.45 $ 17.45 $ 6.80 $ 6.80 $ 6.80 $ 14.25 $ 14.95 $ 6.80 $ 18.45 $ 9.85 $ 6.80 $ 6.80 $ 9.90 $ 9.90 $ 21.10 $ 6.80 $ 12.75 $ 9.65 $ 14.40 $ 22.10 $ 16.90 $ 24.95 $ 8.90 $ 8.90 $ 7.30 $ 7.30 $ 15.35 $ 9.30 $ 8.90 $ 8.90 $ 8.90 $ 8.90 $ 13.40 $ 14.30 $ 13.40 $ 24.95 $ 16.70 $ 14.00 $ 8.00 $ 14.45 $ 8.25 $ 14.45 $ 8.25 $ 14.05 $ 34.35 $ 15.15 $ 26.70 $ 13.40 $ 21.25 $ 9.25 $ 34.40 $ 25.40 $ 19.40 $ 10.70 $ 7.30 $ 14.45 $ 8.25 $ 7.30 $ 14.45 $ 8.25 $ 10.70 $ 21.85 $ 12.55 $ 12.55 $ 12.55 $ 12.55 $ 27.35 $ 25.60 $ 12.55 $ 15.85 $ 15.15 $ 28.40 $ 18.45 $ 15.15 $ 4.40 $ 4.40 $ 12.55 $ 10.10 $ 10.10 $ 10.60 $ 7.10 $ 16.00 $ 25.60

90.0 70.0 80.0 70.0 80.0 80.0 80.0 80.0 80.0 70.0 70.0 80.0 80.0 80.0 151.0 151.0 55.0 55.0 55.0 80.0 80.0 55.0 80.0 70.0 55.0 55.0 80.0 80.0 80.0 55.0 80.0 80.0 80.0 80.0 94.0 94.0 48.0 48.0 72.5 72.5 72.5 72.5 48.0 48.0 48.0 48.0 151.0 70.0 48.0 48.0 48.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 86.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 151.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 92.0 92.0 92.0 92.0 70.0 80.0 94.0 80.0 80.0 80.0 60.0 126.0 80.0

0018B 0019B 0020B 0031B 0032B 0103B 0107B 1474B 0201B 0202B 0202D 0202e 0202L 0204B 0204D 0204L 0206D 0208B 0208D 0208L 0212B 0212D 0213D 0213L 0215B 0215D 0215L 0225B 0225D 0225L 0227B 0232B 0232D 0232L 0238B 0238D 0238L 0239B 0239D 0239L 0241D 0241L 0246D 0246L 0249D 0253B 0281B 0281D 0281L 0282B 0282L 0375B 0377B 0493B 0496B 0497B 0504B 0908B 1481B 1488B 1490B 1498B 1519B 1520B 1636e 1648e 1751B 2004B 2005B 2006B 2052D 2052L 2074B 2078B 2355B 2491B 2495B 2498B 2673B 2674B 2999B 3003B 3606B 3607B 3611B 3620B 3625B 3633B 3634B 3640B 3641B 3641D 3641L 3643B 3645B 3646B 3647B 3649B 3650e 3654B 3656B

aBerLOUr 18 Yr $ 33.50 86.0 aBerLOUr 12 Yr SM $ 31.70 86.0 aBerLOUr a'BUNaDh $ 54.55 119.0 aBerFeLDY 12 Yr $ 44.10 80.0 aBerFeLDY 21 Yr $150.00 80.0 arDMOre SCOTCh $ 36.10 92.0 arDBeg 10Yr SiNgLe MaLT $ 43.05 92.0 BOWMOre 12 Yr $ 39.55 80.0 PiNCh - haig 15 Yr $ 29.70 80.0 DeWarS $ 19.40 80.0 DeWarS $ 39.70 80.0 DeWarS $ 21.15 80.0 DeWarS $ 27.35 80.0 JOhNNie WaLKer reD 12 Yr $ 21.15 80.0 JOhNNie WaLKer reD 12 Yr $ 42.40 80.0 JOhNNie WaLKer reD 12 Yr $ 27.35 80.0 USherS greeN STriPe $ 22.25 80.0 LaUDerS 3 Yr $ 8.05 80.0 LaUDerS 3 Yr $ 17.55 80.0 LaUDerS 3 Yr $ 10.35 80.0 graNTS STaND FaST $ 14.25 80.0 graNTS STaND FaST $ 31.90 80.0 OLD SMUggLer $ 18.80 80.0 OLD SMUggLer $ 11.45 80.0 ChivaS regaL $ 25.60 80.0 ChivaS regaL $ 58.10 80.0 ChivaS regaL $ 38.55 80.0 CUTTY SarK $ 16.85 80.0 CUTTY SarK $ 33.55 80.0 CUTTY SarK $ 21.10 80.0 WhiTe hOrSe $ 12.55 80.0 JOhNNie WaLKer BLaCK 12 Yr $ 33.35 80.0 JOhNNie WaLKer BLaCK 12 Yr $ 69.15 80.0 JOhNNie WaLKer BLaCK 12 Yr $ 43.00 80.0 J & B rare $ 18.95 80.0 J & B rare $ 36.35 80.0 J & B rare $ 23.70 80.0 graND MaCNiSh 3 Yr $ 8.15 80.0 graND MaCNiSh 3 Yr $ 17.50 80.0 graND MaCNiSh 3 Yr $ 10.60 80.0 highLaND MiST 3 Yr $ 16.65 80.0 highLaND MiST 3 Yr $ 9.55 80.0 iNverhOUSe 3 Yr $ 16.65 80.0 iNverhOUSe 3 Yr $ 10.35 80.0 J W DaNT SCOTCh $ 11.75 80.0 BaLLaNTiNeS $ 10.80 80.0 JaMeSON iriSh WhSKY $ 19.50 80.0 JaMeSON iriSh WhSKY $ 44.10 80.0 JaMeSON iriSh WhSKY $ 29.80 80.0 BUShMiLLS iriSh WSKY $ 17.55 80.0 BUShMiLLS iriSh WSKY $ 28.90 80.0 aUCheNTOShaN 3 WOOD SMS $ 49.20 86.0 aUCheNTOShaN CLaSSiC SMS $ 24.75 80.0 BaLveNie SiNgLe 15Yr $ 60.50 95.6 BaLveNie 14 CariBBeaN CaSK $ 51.80 86.0 BaLveNie DOUBLeWOOD 12 Yr $ 44.90 86.0 BaLveNie POrTWOOD 21 Yr $137.55 86.0 BLaCK BUSh iriSh WhSKY $ 31.00 80.0 BOWMOre LegeND SMS $ 23.00 80.0 BUNNahaBhaiN 12 Yr $ 47.45 80.0 BUChaNaN DeLUXe 12 SCOTCh $ 29.20 80.0 BrUiChLaDDiCh rOCKS $ 48.50 92.0 BUShMiLLS 16 Yr SiNgLe MaLT $ 58.65 80.0 BUShMiLLS 10 Yr iriSh $ 35.45 80.0 gLeNFiDDiCh 45 COMBO $ 42.80 82.0 JaMeSON iriSh WhSKY $ 6.80 80.0 CaOL iLa 12 Yr SCOTCh $ 44.30 86.0 ChivaS regaL SaLUTe 21Yr $156.85 80.0 ChivaS regaL 25 $218.90 80.0 ChivaS regaL 18 Yr $ 43.05 80.0 CLaN MaCgregOr SCOTCh $ 16.20 80.0 CLaN MaCgregOr SCOTCh $ 10.60 80.0 CLONTarF CLaSSiC BLeND $ 17.60 80.0 CLYNeLiSh $ 31.05 92.0 CraggaNMOre SNgL MaLT SCOT 12 Yr $ 48.30 80.0 DaLMOre STiLLMaN 28 Yr $ 117.60 90.0 DaLMOre 12 $ 36.10 80.0 DaLWhiNNie SNgL MaLT SCOTC 15 Yr 52.70 86.0 DeWar'S SigNaTUre $189.75 86.0 DeWarS SPeC rSv 12 Yr BLN SCOTCh $ 26.45 80.0 FaMOUS grOUSe 12 Yr $ 23.90 80.0 FeCKiN iriSh WhSKY $ 16.90 80.0 gLeNFiDDiCh SPeC reS 12 Yr $ 34.35 80.0 gLeN gariOCh $ 16.35 86.0 gLeNKiNChie 12 Yr $ 46.60 86.0 gLeNFiDDiCh SOLer rSv 15 Yr $ 43.95 80.0 gLeNFiDDiCh aNCNT rSv 18 Yr $ 60.50 86.0 gLeNFiDDiCh graND reServa $ 139.00 80.0 gLeNFiDDiCh 15Yr DiSTLY eDiTiON $ 51.80 102.0 gLeNLiveT 18 Year $ 60.50 86.0 gLeNLiveT SiNgLe MaLT 12 Yr $ 31.75 80.0 gLeNLiveT SiNgLe MaLT 12 Yr $ 68.55 80.0 gLeNLiveT SiNgLe MaLT 12 Yr $ 43.75 80.0 gLeNLiveT arChive 86 21 Yr $120.70 86.0 gLeNMOraNgie 10 Yr $ 34.35 86.0 gLeNLiveT FreNCh OaK 15 Yr $ 41.35 80.0 gLeNLiveT NaDUrra 16 Yr $ 47.40 112.4 gLeNMOraNgie LaSaNTa $ 43.05 92.0 gLeNMOraNgie 10 Yr - 100ML $ 25.85 89.2 gLeNLiveT NaDUrra TriUM 91 $ 69.25 96.0 gLeNMOraNgie QUiNTa rUBaN $ 43.05 92.0

SePTeMBer 2011 OhiO Beverage MONThLY 71


3658B 3697B 3699B 4291B 4296B 4895B 4895L 5075B 5079B 5081B 5083B 5145B 5207B 5212B 5220B 5225B 5229B 5231B 5384B 5507B 5508B 5542B 5543B 5544B 6012B 6013B 6013D 6016B 6017B 6018B 6024B 6025B 6344B 6346B 6395B 6574B 6576B 6747B 6748B 7480B 7721L 7980D 8327D 8327L 8480B 8383B 8853D 8983B 9026B 9063B 9064B 9145B 9150B 9188B 9188D 9317B 9317L 9605B 9606B

gLeNMOraNgie NeCTar D Or gLeNrOTheS SeLeCT reServe gLeNrOTheS SCOTCh highLaND ParK SNgL MaLT 12Yr highLaND ParK 18Y iriShMaN OrigiNaL CLaN WhiSKeY iriShMaN OrigiNaL CLaN WhiSKeY JaMeSON gOLD JaMeSON viNTage reS. JaMeSON 18 Yr JaMeSON 12 Yr JOhN Barr reD J. MCDOUgaLS BLaDNOCh JOhN POWer & SON iriSh gLD JOhNNie WaLKer BLUe JOhNNY WaLKer BLK 100 aNNiveSarY JOhNNie WaLKer gOLD 18 Yr JOhNNie WaLKer grN KiLBeggaN LagavaULiN DiSTiLLerS eD. LagavaULiN SiNgLe MaLT 16 Yr LaPhrOaig 18 Yr LaPhrOaig CaSK STreNgTh 10 Yr LaPhrOaig SiNgLe MaLT 10 Yr MaCaLLaN CaSK STreNgTh SMS MaCaLLaN 12 Yr SiNgLe MaLT MaCaLLaN 12 Yr SiNgLe MaLT MaCaLLaN 18 Yr SiNgLe MaLT MaCaLLaN FiNe OaK 10 Yr MaCaLLaN FiNe OaK 15 Yr MaCaLLaN 25 Yr MaCaLLaN 30 Yr MCCLeLLaNDS iSLaY MCCLeLLaNDS highLND MCivOr SCOTCh MiDLeTON MiChaeL COLLiNS BLeNDeD OBaN DiSTiLLerS aDDiTiON OBaN SiNgLe MaLT 14 OLD PULTeNeY 12 Yr PaDDY iriSh WhiSKeY PaSSPOrT SCOTCh QUeeN aNNe QUeeN aNNe rOgUe MaLT WhiSKeY reDBreaST iriSh WhiSKeY 12 Yr SCOreSBY SCOTCh SiNgLeTON SiNgLe MaLT 12 Yr SLaNe CaSTLe SPeYBUrN SiNgLe MaLT 10 Yr SPeYBUrN BraDaN OraCh TaLiSKer SiNgLe MaLT 10 Yr TaMDhU SCOTCh WhiSKeY 10 Yr FaMOUS grOUSe FaMOUS grOUSe TULLaMOre DeW - ireLaND TULLaMOre DeW - ireLaND WiLD SCOTSMaN 15 Yr WiLD SCOTSMaN BLaCK LaBeL

0038L 0039B 0040B 0048B 0050B 0093L 0371B 0372B 0373B 0374B 0487B 1544B 1545B 1546B 1628e 1662e 1664e 1674e 1676e 1810B 1846B 1847B 1848B 1857B 1858B 1859B 1860B 1862B 2280B 2281B 2282B 2306B 2317B 2318B 2410B 2410D 2410e 2410L

agavaLeS TeQUiLa gOLD 110 agaverO OraNge TeQUiLa agave LOCO agavaLeS gOLD 80 aLieN TeQUiLa SiLver aQUi vaMOS TeQ BLaNCO aSOMBrOSO SiLver aviON aNeJO aviON rePOSaDO aviON SiLver BaLUarTe TeQUiLa CaBO WaBO aNeJO CaBO WaBO BLaNCO CaBO WaBO rePOSaDO CUervO eSPeCiaL SiLver 200 PaTrON aNeJO PaTrON SiLver 200ML SaUZa hOrNiTOS PLaTa PaTrON rePOSaDO CaSa NOBLe CrYSTaL CaZaDOreS aNeJO CaZaDOreS BLaNCO CaZaDOreS rePOSaDO CeNTeNariO PLaTa CeNTeNariO rePOSaDO CeNTeNariO rOSaNgeL CeNTeNariO TeNaMPa aZUL ChaMUCOS rePOSaDO eSP TeQ COraZON TeQUiLa aNJeO COraZON BLaNCO COraZON rePOSaDO COrONaDO TeQUiLa COrZO rePOSaDO COrZO SiLver CUervO eSPeCiaL CUervO eSPeCiaL CUervO eSPeCiaL CUervO eSPeCiaL

$ 56.15 $ 38.80 $ 67.75 $ 37.85 $107.00 $ 17.65 $ 27.95 $ 56.15 $ 173.90 $ 77.95 $ 36.95 $ 11.40 $ 77.45 $ 16.90 $203.95 $ 36.85 $ 74.60 $ 52.65 $ 14.30 $ 86.90 $ 78.25 $ 61.60 $ 55.45 $ 34.30 $ 51.80 $ 43.05 $ 86.00 $131.20 $ 34.35 $ 71.85 $686.05 $1217.60 $ 20.15 $ 20.15 $ 12.55 $ 120.30 $ 21.25 $ 69.45 $ 60.70 $ 25.60 $ 28.05 $ 22.30 $ 18.45 $ 9.75 $ 36.10 $ 43.05 $ 17.45 $ 34.40 $ 20.35 $ 20.40 $ 16.90 $ 51.10 $ 19.50 $ 19.80 $ 37.15 $ 20.40 $ 28.05 $ 51.80 $ 58.15

92.0 80.0 86.0 86.0 86.0 80.0 80.0 80.0 92.0 80.0 80.0 80.0 111.6 80.0 80.0 80.0 80.0 86.0 80.0 86.0 86.0 96.0 115.6 86.0 117.6 86.0 86.0 86.0 80.0 86.0 86.0 86.0 80.0 80.0 80.0 80.0 80.0 86.0 86.0 86.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 86.0 80.0 91.6 80.0 80.0 80.0 80.0 80.0 92.0 94.0

$ 15.55 $ 18.65 $ 28.40 $ 12.55 $ 45.30 $ 9.50 $ 21.20 $ 47.45 $ 43.05 $ 38.70 $ 24.25 $ 38.70 $ 25.60 $ 31.75 $ 5.50 $ 16.40 $ 14.65 $ 5.95 $ 15.50 $ 23.05 $ 34.95 $ 22.05 $ 26.45 $ 20.25 $ 21.05 $ 20.90 $ 16.90 $ 42.65 $ 18.80 $ 22.00 $ 25.60 $ 10.70 $ 43.30 $ 35.50 $ 16.10 $ 30.10 $ 11.95 $ 21.70

64.0 110.0 71.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 90.0 80.0 80.0 80.0 80.0 80.0 80.0

TeQUiLa

72 OhiO Beverage MONThLY SePTeMBer 2011

2411B 2411D 2411L 2721B 2721e 2722B 2722D 2724B 2725B 2760B 2761B 2883B 2884B 2885B 2891B 2899B 2900B 2903B 2903D 2903L 2905B 2907B 2908B 2909B 2910B 2911B 2914B 2916B 2916D 2917B 2917D 2926B 2926D 2926L 2927B 2927D 2927L 2937B 2940B 2996B 2997B 3820B 4109B 4114B 4115B 5240L 5243B 5244B 5247B 5247D 5247e 5247L 5249L 5250L 5253B 5254L 5497B 5497D 5497L 5501B 5501D 5501L 6001B 6002B 6003B 6004B 6005B 6058B 6110B 6112B 6117B 6118B 6119B 6119D 6345L 6580B 6584B 6585B 6586B 6588B 6642B 6645L 6647L 6649L 6731B 6863B 6864B 6865B 6866B 6867B 6868B 7979B 7982B 7982D 7984B 7984D 7985B 8063B 8280B 8281B 8440D

1800 rePOSaDO TeQ 1800 rePOSaDO TeQ 1800 rePOSaDO TeQ DON JULiO aNeJO DON JULiO aNeJO DON JULiO BLaNCO DON JULiO BLaNCO DON JULiO rePOSaDO DON JULiO reaL DOS LUNaS SiLver DOS MaNOS BLaNCO eL arCO aNeJO eL arCO BLaNCO eL arCO rePOSaDO eL CaBaLLO eSTreLLa MiXTO eL CharrO rePOSaDO eL CharrO SiLver 1800 TeQUiLa SiLver 1800 TeQUiLa SiLver 1800 TeQUiLa SiLver 1800 SeLeCT SiLver eL graDO BLaNCO 1800 COLLeCTiON eXTra aNeJO eL MaYOr aNeJO eL MaYOr BLaNCO eL MaYOr rePOSaDO eL JiMaDOr aNeJO eL JiMaDOr BLaNCO eL JiMaDOr BLaNCO eL JiMaDOr rePOSaDO eL JiMaDOr rePOSaDO eL TOrO gOLD eL TOrO gOLD eL TOrO gOLD eL TOrO SiLver eL TOrO SiLver eL TOrO SiLver eSPOLON BLaNCO eSPOLON rePOSaDO FaMiLia CaMareNa rePOSaDO FaMiLia CaMareNa SiLver graN PaTrON PLaTiNUM TeQ herraDUra aNeJO herraDUra rePOSaDO herraDUra SiLver CUervO BLaCK MeDaLLiON CUervO TraDiCiONaL 1800 aNeJO CUervO eSPeCiaL SiLver CUervO eSPeCiaL SiLver CUervO eSPeCiaL SiLver CUervO eSPeCiaL SiLver JUareZ SiLver JUareZ gOLD CUervO PLaTiNO JUareZ gOLD DSS La PriMa WhiTe La PriMa WhiTe La PriMa WhiTe La PriMa gOLD TeQ La PriMa gOLD TeQ La PriMa gOLD TeQ LUNa NUeva aNeJO LUNa NUeva rePOSaDO LUNa NUeva SiLver LUNaZUL BLaNCO LUNaZUL rePOSaDO MaeSTrO DOBeL MargariTaviLLe iSLaND LiMe MargariTaviLLe TrOP TaNger MargariTaviLLe LaST MaNgO MargariTaviLLe TeQ SiLver MargariTaviLLe TeQ gOLD MargariTaviLLe TeQ gOLD MaTaDOr gOLD TeQ MiLagrO SiLver MiLagrO aNeJO MiLagrO rePOSaDO MiLagrO SBr reP MiLagrO SBr SiLver MONTe aLBaN TeQUiLa MONTeZUMa BLUe MONTeZUMa WhiTe - MeXiCO MONTeZUMa gOLD – MeXiCO 901 SiLver TeQUiLa vOODOO TiKi aNeJO vOODOOTiKi BLUe DragON vOODOOTiKi DeSerT rOSe vOODOOTiKi greeN DragON vOODOOTiKi PLaTiNUM vOODOOTiKi raPOSaDO ParTiDa BLaNCO PaTrON aNeJO PaTrON aNeJO PaTrON SiLver PaTrON SiLver PaTrON rePOSaDO PePe LOPeZ gOLD POrFiDiO PLaTa POrFiDiO SiLver riO graNDe SiLver

$ 24.60 $ 36.30 $ 29.80 $ 21.95 $ 26.65 $ 43.70 $ 79.05 $ 45.20 $263.50 $ 31.75 $ 16.20 $ 50.75 $ 43.70 $ 50.75 $16.00 $16.00 $16.00 $ 24.60 $ 36.30 $ 29.80 $ 30.00 $ 33.95 $ 1556.30 $ 30.00 $ 18.10 $ 18.95 $ 21.25 $ 16.00 $ 29.30 $ 16.00 $ 29.30 $ 12.55 $ 23.15 $ 15.80 $ 12.55 $ 16.65 $ 15.80 $ 21.25 $ 21.25 $ 17.75 $ 17.75 $173.55 $ 40.45 $ 34.35 $ 34.35 $ 26.95 $ 18.60 $ 28.10 $ 16.10 $ 30.10 $ 6.30 $ 21.70 $ 9.85 $ 9.85 $ 41.95 $ 7.95 $ 9.25 $ 17.40 $ 9.75 $ 5.30 $ 17.40 $ 9.75 $ 40.55 $ 32.65 $ 30.00 $ 15.20 $ 15.15 $ 43.05 $ 11.65 $ 6.95 $ 11.65 $ 11.65 $ 10.80 $ 23.20 $ 10.25 $ 23.85 $ 34.35 $ 26.50 $ 47.45 $ 43.05 $ 15.60 $ 7.15 $ 9.75 $ 9.75 $ 34.35 $ 47.10 $ 16.55 $ 21.25 $ 16.55 $ 29.00 $ 33.55 $ 43.05 $ 49.80 $110.05 $ 42.80 $ 92.45 $ 43.70 $ 10.55 $ 47.25 $ 24.50 $ 17.40

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 50.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 67.0 67.0 67.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0


8440L 8442L 8717B 8718B 8719B 8719L 8721B 8722B 8723B 8723D 8723L 8727B 8733B 8734B 8734D 8737B 8739L 8860B 8861B 8862B 8863B 8931B 8932B 8942B 9169B 9170B 9171B 9172B 9173B 9176B 9177B 9178B 9179B 9180B 9181B 9184B 9199L 9222B 9223B 9224B 9252L 9253L 9308B 9309B 9363B 9364B 9737B

riO graNDe SiLver riO graNDe gOLD CieN aNOS BLaNCO CieN aNOS rePOSaDO SaUZa BLaNCO SaUZa BLaNCO SaUZa TreS geN PLaTa TeQ. SaUZa TreS geNer aNeJO SaUZa eXTra gOLD SaUZa eXTra gOLD SaUZa eXTra gOLD SaUZa CONMeMOraTivO SaUZa hOrNiTOS aNeJO SaUZa hOrNiTOS PLaTa SaUZa hOrNiTOS PLaTa SaUZa BLUe SiLver SaUZa girO SiLver SCOrPiaN MeZCaL aNeJO 1 Yr SCOrPiaN MeZCaL aNeJO 3 Yr SCOrPiaN MeZCaL rePOSaDO SCOrPiaN MeZCaL SiLver SeNOr FrOgS PLaTa SeNOr FrOgS rePOSaDO SeMeNTiaL SiLver TeQ TaraNTULa aZUL TaraNTULa rePOSaDO TaraNTULa LiMe TaraNTULa STaWBerrY SaUZa hOrNiTOS rePOSaDO TeQUiLa rePOSaDO TeQUiLa SiLver TeQ OChO PLaTa LaS POMeZ TeQ OChO rePOSaDO LaS POMeZ TeQ OChO aNeJO eXT eL vegL TeQ OChO aNeJO SaN aUgUSTN TeQUiLa 30 - 30 rePOSaDO 3 iSLaND WhiTe TeQUiLa Tierra'S aNeJO Tierra'S BLaNCO Tierra'S rePOSaDO TOrTiLLa SiLver TOrTiLLa gOLD TreS riOS SiLver TreS riOS rePOSaDO TWO FiNgerS TeQUiLa gOLD TWO FiNgerS TeQUiLa WhiTe ZaPOPaN rePOSaDO

$ 9.75 $ 9.75 $ 15.85 $ 9.05 $ 13.20 $ 19.40 $ 35.20 $ 39.60 $ 13.20 $ 26.40 $ 19.40 $ 17.60 $ 24.65 $ 19.35 $ 33.65 $ 16.00 $ 19.35 $ 22.05 $ 35.85 $ 19.55 $ 16.15 $ 12.35 $ 14.10 $ 38.45 $ 16.75 $ 13.45 $ 12.75 $ 12.75 $ 21.10 $ 32.60 $ 30.00 $ 43.05 $ 47.45 $130.35 $51.80 $ 19.30 $ 9.75 $ 29.95 $ 25.60 $ 27.35 $ 8.35 $ 8.35 $ 22.40 $ 20.15 $ 12.55 $ 11.65 $ 8.55

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 80.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0

$ 16.90 $ 16.90 $ 33.65 $ 22.80 $ 20.40 $ 16.90 $ 16.90 $ 17.25 $ 16.90 $ 16.90 $ 20.40 $ 17.60 $ 16.90 $ 16.90 $ 33.65 $ 18.90 $ 24.60 $ 16.90 $ 15.35 $ 16.90 $ 22.80 $ 6.75 $ 16.90 $ 33.65 $ 22.80 $ 22.80 $ 16.90 $ 22.80 $ 42.20 $ 22.80 $ 11.85 $ 7.10 $ 25.60 $ 7.10 $ 8.20 $ 14.85 $ 10.70 $ 30.85 $ 30.85 $ 30.85 $ 30.85 $ 64.20 $ 34.15 $ 34.35 $ 30.85 $ 30.85 $ 34.35 $ 20.95 $ 17.35 $ 14.30

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 100.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 65.0 65.0 65.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 80.0 80.0 80.0

vODKa 0027B 0028B 0028D 0028L 0034B 0036B 0042B 0042L 0049B 0052B 0054B 0054L 0056B 0057B 0057D 0057e 0057L 0060B 0060L 0061B 0062L 0063e 0064B 0064D 0064L 0068L 0069B 0069L 0070L 0074L 0194D 0194L 0450B 0194L 0737B 0737D 0737L 0832B 0834B 0835B 0838B 0838D 0838L 0840B 0841B 0842B 0846B 0946B 0953B 0958B

aBSOLUT WiLD Tea aBSOLUT CiTrON aBSOLUT CiTrON aBSOLUT CiTrON aLCheMia ChOCOLaTe aBSOLUT KUraNT vDK aBSOLUT aPeaCh aBSOLUT aPeaCh aBSOLUT OrieNT aPPLe aBSOLUT Berri aCai aBSOLUT 100 BLaCK aBSOLUT 100 BLaCK aBSOLUT SaN FraNCiSCO aBSOLUT 80 aBSOLUT 80 aBSOLUT 80 aBSOLUT 80 aBSOLUT PearS aBSOLUT PearS aBSOLUT PePPar vDK aBSOLUT rUBY reD aBSOLUT MiNi Bar aBSOLUT MaNDriN vDK aBSOLUT MaNDriN vDK aBSOLUT MaNDriN vDK aBSOLUT raSPBerri aBSOLUT vaNiLa aBSOLUT vaNiLa aBSOLUT & CiTrON TWiN PaCK aBSOLUT MaNgO ariSTOCraT ariSTOCraT BaCKON ariSTOCraT ParaMOUNT CherrY ParaMOUNT CherrY ParaMOUNT CherrY BeLveDere BLDY MarY BeLveDere PiNK graPeFrUiT BeLveDere BLaCK raSPBerrY BeLveDere vDK BeLveDere vDK BeLveDere vDK BeLveDere iX BeLveDere CYTrUS BeLveDere OraNge BeLveDere iNTeNSe BLavOD The BLaCK BLUe aNgeL vODKa BLUe iCe vDK

0958D 1337B 1426B 1426D 1483B 1523B 1525B 1525D 1525L 1526B 1527B 1528B 1529B 1530B 1531B 1533B 1534B 1536B 1539B 1540B 1611e 1640e 1641e 1643e 1661e 1675e 1676e 1678e 1852B 2009B 2012B 2048B 2048D 2048L 2050B 2050L 2053B 2053D 2053L 2358L 2385B 2392D 2392L 2444B 2444D 2455B 2456B 2457B 2458B 2452B 2658B 2659B 2778B 2782B 2893B 2895B 2896B 2897B 2898B 2952B 3011B 3011D 3011L 3014B 3016B 3016D 3019B 3020B 3023B 3025B 3026B 3028B 3031B 3086B 3072L 3079B 3080B 3084B 3084D 3084L 3088B 3089B 3097B 3579B 3586B 3586D 3691B 3692B 3783B 3888B 3907B 3907D 3907L 3909L 3910L 3912L 3919e 3968B 3971B 3973B 3975B

BLUe iCe vDK BOMBOra vDK BOrU OrigiNaL vDK BOrU OrigiNaL vDK BOYD & BLair BUrNeTTS eSPreSSO BUrNeTTS BUrNeTTS BUrNeTTS BUrNeTTS PiNK LeMONaDe BUrNeTTS raSPBerrY BUrNeTT'S vaNiLLa BUrNeTT'S FrUiT PUNCh BUrNeTTS SOUr aPPLe BUrNeTTS CherrY BUrNeTTS BLUeBerrY BUrNeTTS STraWBerrY BUrNeTTS OraNge CreMe vODKa BUrNeTTS WaTerMeLON BUrNeTTS WhiPPeD CreaM BUrNeTTS vODKa greY gOOSe 200ML greY gOOSe L'OraNge greY gOOSe Le CiTrON ParaMOUNT 100 vODKa SKYY 200 SMirNOFF 100 SveDKa TraveLer 200 ChaMBOrD FLavOreD vODKa ChOPiN ChOPiN rYe vODKa CirOC SUPer PreMiUM CirOC SUPer PreMiUM CirOC SUPer PreMiUM CirOC COCONUT CirOC COCONUT CirOC reD BerrY CirOC reD BerrY CirOC reD BerrY Crav vODKa CriSTaLL SigNaTUre SerieS CrOWN rUSSe 80 PrOOF vDK CrOWN rUSSe CrYSTaL heaD CrYSTaL heaD CUPCaKe ChiFFON vODKa CUPCaKe DeviLS FOOD vODKa CUPCaKe FrOSTiNg vODKa CUPCaKe OrigiNaL vODKa CrYSTaL SPiriTS BUCKeYe vODKa DeNaKa DeNaKa BLaCK CherrY DOUBLe CrOSS vODKa DOWNUNDer eD harDY eFFeN CUCUMBer eFFeN BLaCK CherrY eFFeN eFFeN raSPBerrY everCLear FiNLaNDia 80 FiNLaNDia 80 FiNLaNDia 80 FiNLaNDia graPeFrUiT FireFLY SWeeT Tea FireFLY SWeeT Tea FiNLaNDia MaNgO FUSiON FiNLaNDia TaNgeriNe FUSiON FireSTarTer vODKa FireFLY MiNT Tea FireFLY raSPBerrY Tea vDK FireFLY SKiNNY Tea FiNLaNDia raSPerrY FrOZeN ghOST vODKa 42 BeLOW PUre 44 NOrTh hUCKLeBerrY vODKa 44 NOrTh NOrTh raiNer vODKa FriS FriS FriS FUZZY FriS BLUeBerrY vODKa gaLeNS giLBeY’S TrvLr 80 giLBeY'S vDK 100 giLBeY'S vDK 100 gODiva ChOCOLaTe gODiva ChOCOLaTe gOrDONS TraveLer graND TOUriNg vODKa greY gOOSe greY gOOSe greY gOOSe greY gOOSe La POire greY gOOSe L'OraNge greY gOOSe Le CiTrON greY gOOSe 50ML MULTi-PaCK haMMer & SiCKLe vDK haNgar ONe STraighT haNgar ONe ChiPOTLe ChiLi haNgar ONe KaFFir LiMe vDK

$ 24.95 80.0 $ 16.90 80.0 $ 9.95 80.0 $ 20.20 80.0 $ 28.70 80.0 $ 5.15 70.0 $ 8.15 80.0 $ 15.35 80.0 $ 8.85 80.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 6.45 70.0 $ 2.95 80.0 $ 9.50 80.0 $ 9.50 80.0 $ 9.50 80.0 $ 4.20 100.0 $ 4.20 80.0 $ 5.25 100.0 $ 3.30 80.0 $ 21.25 75.0 $ 25.60 80.0 $ 25.60 80.0 $ 31.30 80.0 $ 61.45 80.0 $ 35.05 80.0 $ 31.30 70.0 $ 34.40 70.0 $ 31.30 70.0 $ 61.45 70.0 $ 34.40 70.0 $ 28.25 80.0 $ 13.40 80.0 $ 1165 80.0 $ 6.85 80.0 $ 43.05 80.0 $ 86.00 80.0 $ 15.15 70.0 $ 15.15 70.0 $ 15.15 70.0 $ 15.15 70. $ 16.85 80.0 $ 7.30 70.0 $ 7.30 70.0 $ 34.30 80.0 $ 7.40 80.0 $ 23.85 80.0 $ 21.25 75.0 $ 21.25 75.0 $ 21.25 80.0 $ 21.25 80.0 $ 14.05 190.0 $ 13.15 80.0 $ 26.35 80.0 $ 19.30 80.0 $ 13.15 75.0 $ 16.90 70.0 $ 24.95 70.0 $ 13.15 75.0 $ 13.15 75.0 $ 18.65 80.0 $ 7.70 70.0 $ 14.30 70.0 $ 16.90 60.0 $ 13.15 75.0 $ 25.00 80.0 $16.75 84.0 $ 21.25 70.0 $ 21.25 70.0 $ 8.15 80.0 $ 16.20 80.0 $ 10.60 80.0 $ 25.60 80.0 $ 11.70 151.0 $ 12.55 151.0 $ 7.40 80.0 $ 8.20 100.0 $ 18.45 100.0 $ 26.35 60.0 $ 26.35 60.0 $ 8.20 80.0 $ 16.45 80.0 $ 28.20 80.0 $57.35 80.0 $ 34.40 80.0 $ 34.40 80.0 $ 34.40 80.0 $ 34.40 80.0 $ 8.45 80.0 $ 25.60 80.0 $ 25.60 80.0 $ 25.60 80.0 $ 25.60 80.0

SePTeMBer 2011 OhiO Beverage MONThLY 73


3976B 3977B 4869B 5000D 5000L 5004D 5004L 5013D 5015D 5015L 5016B 5016D 5016L 5018B 5018D 5018L 5020B 5020D 5020L 5021B 5021D 5021e 5021L 5025D 5028D 5028L 5029B 5030L 5033L 5036D 5036L 5038B 5038D 5038L 5039B 5039D 5039L 5040B 5040D 5040L 5074B 5090B 5106B 5106D 5210B 5258B 5261B 5308B 5308D 5308L 5309B 5309D 5310L 5311L 5313B 5382B 5382D 5382e 5382L 5383D 5383L 5385L 5386B 5387B 5489B 5490B 5490D 5490L 5492B 5882B 6008B 6008D 6391D 6391L 6428B 6460L 6591B 6620B 6659B 6660B 6661B 6718L 6741B 7336L 7698B 7699B 7716B 7728L 7834L 7834D 7837L 7846D 7846L 7897L 7921B 7990B 7991B 7992B 7994B 7995B 7996B

haNgar ONe MaNDariN $ 25.60 haNgar ONe BLUeBerrY $ 25.60 iCeBUrg vDK $ 10.70 giLBeY'S vDK 80 $ 14.70 giLBeY'S vDK 80 $ 9.15 CrYSTaL vDK 80 $ 11.85 CrYSTaL vDK 80 $ 7.10 FLeiSChMaNN rOYaL $ 11.55 WOLFSChMiDT $ 14.50 WOLFSChMiDT $ 8.05 SMirNOFF #57 100 $ 13.00 SMirNOFF #57 100 $ 26.35 SMirNOFF #57 100 $ 17.25 gOrDONS 80 $ 8.20 gOrDONS 80 $ 16.25 gOrDONS 80 $ 9.70 ParaMOUNT 80 $ 7.00 ParaMOUNT 80 $ 14.45 ParaMOUNT 80 $ 8.70 SMirNOFF NO. 21 80 $ 11.40 SMirNOFF NO. 21 80 $ 20.20 SMirNOFF NO. 21 80 $ 7.85 SMirNOFF NO. 21 80 $ 13.75 Mr BOSTON riva 100 $ 13.60 BarTON vDK $ 11.75 BarTON vDK $ 7.00 BarTON TraveLer $ 11.60 haLLerS 80 $ 6.85 TaMirOv 100 $ 4.95 NiKOLai $ 13.60 NiKOLai $ 7.00 ParaMOUNT 100 $ 9.05 ParaMOUNT 100 $ 17.10 ParaMOUNT 100 $ 10.20 ParaMOUNT 90 $ 7.50 ParaMOUNT 90 $ 15.95 ParaMOUNT 90 $ 7.10 POPOv 80 $ 6.90 POPOv 80 $ 13.65 POPOv 80 $ 8.05 JaMeS river PLaNT SWeeT vODKa $ 17.00 JeaN MarC XO vDK $ 31.10 JereMiah WeeD SWeeT Tea $ 16.95 JereMiah WeeD SWeeT Tea $ 24.95 JOhN MCCULLOCh $ 11.90 Jr JOhNSONS MiDNighT MOON $ 17.75 Jr JOhNSONS MiDNighT MOON aPPLe Pie $ 17.75 KaMChaTKa 80 $ 6.45 KaMChaTKa 80 $ 13.65 KaMChaTKa 80 $ 7.85 KaMChaTKa 90 $ 8.90 KaMChaTKa 90 $ 16.20 KaMChaTKa CherrY $ 9.95 KaMChaTKa graPe $ 9.95 KaMChaTKa TraveLer $ 6.45 KeTeL ONe $ 20.20 KeTeL ONe $ 40.65 KeTeL ONe $ 20.70 KeTeL ONe $ 28.95 KeTeL ONe CiTrOeN $ 40.65 KeTeL ONe CiTrOeN $ 28.95 KeTeL ONe OraNJe $ 28.95 KhOrTYTSa hONeY PePPer $ 25.40 KhOrTYTSa PLaTiNUM $ 24.60 KOrSKi TraveLer $ 6.50 KOrSKi $ 6.50 KOrSKi $ 11.85 KOrSKi $ 7.10 KUTSKOUa $ 8.90 LeveL $ 25.60 LUKSUSOWa $ 9.90 LUKSUSOWa $ 23.20 MC COrMiCK $ 13.00 MC COrMiCK $ 7.35 MeDea $ 38.70 Meier'S vDK PLaSTiC $ 7.40 KrU vODKa $ 16.85 MONOPOLOWa POTaTO $ 12.55 MOON MOUNTaiN vODKa $ 16.95 MOON MTN COaSTaL CiTrUS $ 16.95 MOON MTN WiLD raSPBerrY $ 16.95 NeW aMSTerDaM vODKa $ 13.25 OCeaN vODKa $ 28.25 Mr BOSTON vODKa $ 6.75 OYO $ 30.80 OYO hONeY vaNiLLa BeaN $ 30.80 NUTLiQUOr PeaNUT BUTTer $ 30.80 ParaMOUNT OraNge FLv vDK $ 10.70 Para ULTra BUBBLe $ 10.70 Para ULTra BUBBLe $ 15.35 ParaMOUNT vaNiLLa $ 10.70 ParaMOUNT graPe $ 14.85 ParaMOUNT graPe $ 10.70 ParaMOUNT SWeeT Tea $ 10.70 ParaMOUNT 100 TrvLr $ 8.85 PeaChKa $ 3.30 PearL $ 9.90 PearL POMegraNaTe $ 9.90 PearL CUCUMBer vDK $ 9.90 PearL BLUeBerrY vDK $ 5.20 PearL COCONUT vDK $ 9.90

74 OhiO Beverage MONThLY SePTeMBer 2011

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 100.0 100.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 100.0 80.0 80.0 80.0 80.0 100.0 80.0 80.0 100.0 100.0 100.0 90.0 90.0 90.0 80.0 80.0 80.0 70.0 80.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 90.0 90.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 82.0 80.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 65.0 65.0 65.0 65.0 65.0 65.0 65.0 100.0 70.0 80.0 70.0 70.0 70.0 70.0

7997B 8074B 8236B 8237B 8238B 8239B 8241B 8242B 8243B 8243D 8243L 8244B 8244D 8245B 8246B 8248B 8250B 8251B 8252B 8253B 8253D 8254B 8254D 8255B 8256B 8283B 8285B 8291B 8293B 8295B 8321B 8323B 8325B 8338B 8338D 8413B 8488B 8490B 8492B 8627D 8631B 8631D 8880B 8880D 8880L 8884B 8885B 8886B 8896D 8896L 8908B 8910B 8915B 8915D 8930L 8934B 8937B 9006L 9007L 9008e 9009L 9010L 9011L 9012B 9012D 9012e 9012L 9014D 9014L 9016L 9017L 9018L 9022B 9024B 9024L 9025B 9027B 9028B 9029B 9030e 9032B 9032D 9032L 9033B 9033L 9034B 9034D 9034L 9035B 9036B 9037B 9038B 9038D 9038L 9039B 9039D 9039L 9040B 9040D 9040L 9041B

PearL PLUM PeUreUX PiNNaCLe CaKe PiNNaCLe COTTON CaNDY PiNNaCLe CiTrUS PiNNaCLe BerrY PiNNaCLe Le DOUBLe eXPreSSO PiNNaCLe KiWi STraWBer PiNNaCLe PiNNaCLe PiNNaCLe PiNNaCLe CherrY vDK PiNNaCLe CherrY vDK PiNNaCLe raSPBerrY PiNNaCLe graPe PiNNaCLe MaNgO PiNNaCLe vaNiLLa PiNNaCLe TrOPiCaL PUNCh PiNNaCLe 100 PiNNaCLe WhiPPeD PiNNaCLe WhiPPeD PiNNaCLe ChOCOLaTe WhiPPeD PiNNaCLe ChOCOLaTe WhiPPeD PiNNaCLe OraNge WhiPPeD PiNNaCLe gUMMY PLaYerS eXTreMe CaraMeL PLaYerS eXTrM CherrY vDK POPOv TraveLer Prairie OrgaNiC KOSher vDK PravDa PrOOF 105 PUrUS PrOOF 110 raiN OrgaNiCS raiN OrgaNiCS reYKa vDK rOKK CiTrUS rOKK OraNge rOKK rUSKOva geNUiNe rUSSiaN vD rUSSiaN STaNDarD OrigiNaL rUSSiaN STaNDarD OrigiNaL SeagraMS eXTra SMOOTh vDK SeagraMS eXTra SMOOTh vDK SeagraMS eXTra SMOOTh vDK SeagraMS aPPLe SeagraMS BLaCK CherrY SeagraMS CiTrUS SKOL SKOL SeagraMS raSBerrY SeagraM'S SWeeT Tea SeagraMS PLaTiNUM SeagraMS PLaTiNUM SeNaTOrS CLUB vDK SeverKa SeveN BrOTherS vODKa SKYY iNFUSiONS BLOOD OraNg SKYY iNFUSiONS DragON FrUiT SKYY iNFUSiONS raiNBOW PaC SKYY iNFUSiON PiNeaPPLe SKYY iNFUSiON PaSSiONFrUiT SKYY iNFUSiON raSPBerrY SKYY SKYY SKYY SKYY SKYY iNFUSiON CiTrUS SKYY iNFUSiON CiTrUS SKYY iNFUSiON CherrY SKYY iNFUSiONS giNger vDK SKYY iNFUSiON graPe SMirNOFF BLaCK CherrY SMirNOFF BLUeBerrY SMirNOFF BLUeBerrY SMirNOFF CraNBerrY SMirNOFF DarK rOaSTeD eSPr SMirNOFF MeLONTWiST SMirNOFF LiMe SMirNOFF FLavOr TWiST 5 PaCK SMirNOFF SiLver SMirNOFF SiLver SMirNOFF SiLver SMirNOFF greeNaPPLe SMirNOFF greeNaPPLe SMirNOFF CiTrUS SMirNOFF CiTrUS SMirNOFF CiTrUS SMirNOFF POMegraNaTe TWiST SMirNOFF TraveLer SMirNOFF PaSSiON FrUiT SMirNOFF OraNge SMirNOFF OraNge SMirNOFF OraNge SMirNOFF raSPBerrY SMirNOFF raSPBerrY SMirNOFF raSPBerrY SMirNOFF vaNiLLa SMirNOFF vaNiLLa SMirNOFF vaNiLLa SMirNOFF STraWBerrY

$ 9.90 $ 26.85 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 18.80 $ 12.35 $ 11.40 $ 18.80 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 11.40 $ 12.55 $ 11.40 $ 18.80 $ 11.40 $ 18.80 $ 11.40 $ 11.40 $ 12.85 $ 12.85 $ 6.90 $ 15.60 $ 17.50 $ 8.20 $ 16.90 $ 8.25 $ 14.30 $ 24.60 $ 21.30 $ 9.65 $ 9.65 $ 9.65 $ 16.20 $ 16.90 $ 30.15 $ 9.05 $ 18.80 $ 12.35 $ 9.05 $ 6.25 $ 9.05 $ 13.00 $ 6.75 $ 9.05 $ 9.90 $ 10.80 $ 23.20 $ 4.95 $ 9.60 $ 28.30 $ 15.85 $ 15.85 $ 5.00 $ 15.85 $ 15.85 $ 15.85 $ 14.20 $ 26.75 $ 14.40 $ 18.40 $ 24.95 $ 15.85 $ 15.85 $ 15.85 $ 15.85 $ 11.95 $ 11.95 $ 14.60 $ 11.95 $ 13.00 $ 11.95 $ 11.95 $ 3.85 $ 12.85 $ 24.45 $ 16.40 $ 11.95 $ 14.60 $ 24.85 $ 24.85 $ 14.60 $ 11.95 $ 11.40 $ 11.95 $ 11.95 $ 24.85 $ 14.60 $ 11.95 $ 24.85 $ 14.60 $ 11.95 $ 24.85 $ 14.60 $ 11.95

70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 100.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 105.0 80.0 110.0 80.0 80.0 80.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 70.0 80.0 80.0 80.0 80.0 70.0 100.0 100.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 100.0 70.0 70.0 70.0 90.4 90.4 90.4 70.0 70.0 70.0 70.0 70.0 70.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0


9042B 9043B 9044B 9044L 9045B 9046B 9046D 9046L 9047B 9049B 9050L 9051L 9057L 9060L 9066B 9066L 9067B 9068B 9073B 9093B 9114B 9116L 9128B 9128L 9129B 9130B 9131D 9131B 9131L 9133B 9134B 9135B 9135D 9135L 9136B 9137B 9139B 9143B 9144B 9144L 9144D 9149B 9149L 9151B 9154B 9154D 9154L 9156B 9156D 9156L 9158B 9159B 9160B 9160D 9161B 9162B 9163B 9164B 9164D 9164L 9165B 9175B 9186B 9193L 9196L 9197L 9200B 9201B 9201D 9201L 9202B 9203B 9204B 9205B 9205D 9205L 9207B 9208B 9208D 9208L 9209B 9210B 9210D 9210L 9211B 9213B 9215B 9216B 9217B 9219B 9220B 9227B 9227D 9228B 9232B 9232D 9232L 9235B 9236B 9367B 9370B

SMirNOFF Pear TWiST SMirNOFF PiNeaPPLe TWiST SMirNOFF WaTerMeLON SMirNOFF WaTerMeLON SMirNOFF WhiTegraPe SOBieSKi SOBieSKi SOBieSKi SMirNOFF SPiCeD rOOT Beer SOBieSKi vDK(gLaSS) SOBieSKi vaNiLia SOBieSKi CYTrON SOBieSKi KaraMeL SOBieSKi OraNge SOBieSKi raSPBerrY SOBieSKi raSPBerrY SQUare ONe BaSiL SQUare ONe BOTaNiCaL SMOOTh aMBLer WhiTeWaTer STaWSKi SveDKa TraveLer SYN STOLiChNaYa BLUeBeri vDK STOLiChNaYa BLUeBeri vDK STOLiChNaYa ChOC raZBeri STOLiChNaYa CiTrOS FLv vDK STOLiChNaYa OhraNJ STOLiChNaYa OhraNJ LiMiTD eD STOLiChNaYa OhraNJ STOLiChNaYa 100 STOLiChNaYa eLiT STOLiChNaYa STOLiChNaYa STOLiChNaYa STOLiChNaYa WiLD CherrY STOLiChNaYa gaLa aPPLiK vD STOLi WhiTe POMegraNiK vDK STOLiChNaYa PeaChiK PLaTiNUM 7X vDK PLaTiNUM 7X vDK PLaTiNUM 7X vDK STOLiChNaYa raZBeri STOLiChNaYa raZBeri STOLiChNaYa STraSBeri STOLiChNaYa vaNiL STOLiChNaYa vaNiL STOLiChNaYa vaNiL TaNQUeraY STerLiNg TaNQUeraY STerLiNg TaNQUeraY STerLiNg SWeeT CarOLiNa LeMONaD vDK SWeeT CarOLiNa raSP Tea vDKa SWeeT CarOLiNa SWeeT Tea vODKa SWeeT CarOLiNa SWeeT Tea vODKa SveDKa raSPBerrY SveDKa vaNiLLa vDK SveDKa vaNiLLa vDK SveDKa SWeDiSh SveDKa SWeDiSh SveDKa SWeDiSh SveDKa CLeMeNTiNe SveDKa CherrY TeTON gLaCier JeWeL OF rUSSia ULTra 3 iSLaNDS vODKa 3 iSLaNDS vODKa 3 OLive CaKe 3 OLive BUBBLe 3 OLive BUBBLe 3 OLive BUBBLe 3 OLive BerrY 3 OLive CiTrUS 3 OLive rOOTBeer 3 OLive graPe 3 OLive graPe 3 OLive graPe 3 OLive OraNge 3 OLive CherrY vDK 3 OLive CherrY vDK 3 OLive CherrY vDK 3 OLive raSPBerrY 3 OLive 3 OLive 3 OLive 3 OLive ChOCOCLaTe 3 OLive vaNiLLa 3 OLive WaTerMeLON 3 OLive POMegraNTe 3 OLive MaNgO FLv 3 OLive TriPLe ShOT eSPreSSO 360 3 OLiveS raNgTaNg 3 OLiveS raNgTaNg 360 DOUBLe ChOCOLaTe TiTO'S haNDMaDe TiTO'S haNDMaDe TiTO'S haNDMaDe 3 OLive DUDe vODKa 360 MaNDariN OraNge ULTiMaT vDK U v CaKe vODKa

$ 11.95 $ 11.95 $ 11.95 $ 14.60 $ 11.95 $ 8.15 $ 18.80 $ 10.60 $ 13.00 $ 8.15 $ 10.60 $ 10.60 $ 10.60 $ 10.60 $ 10.60 $ 10.60 $ 10.60 $ 30.00 $ 25.60 $ 14.30 $ 10.80 $ 11.35 $ 16.90 $ 25.45 $ 16.90 $ 16.90 $ 23.40 $ 16.90 $ 25.45 $ 17.80 $ 51.80 $ 16.90 $ 33.65 $ 25.45 $ 16.90 $ 16.90 $ 16.90 $ 10.30 $ 8.15 $ 10.60 $ 16.20 $ 16.90 $ 25.45 $ 16.90 $ 16.90 $ 19.65 $ 25.45 $ 11.40 $ 22.85 $ 14.00 $ 12.55 $ 12.55 $ 12.55 $ 11.50 $ 10.80 $ 10.80 $ 10.80 $ 10.80 $ 20.55 $ 13.15 $ 10.80 $ 10.80 $ 18.00 $ 87.65 $ 10.60 $ 7.10 $ 16.90 $ 16.90 $ 24.95 $ 24.60 $ 16.90 $ 16.90 $ 16.90 $ 16.89 $ 24.95 $ 24.60 $ 16.90 $ 16.90 $ 24.95 $ 24.60 $ 16.90 $ 16.90 $ 24.95 $ 24.60 $ 16.90 $ 16.90 $ 16.90 $ 16.90 $ 16.90 $ 16.90 $ 16.85 $ 16.90 $ 24.95 $ 16.85 $ 16.00 $ 27.55 $ 20.20 $ 16.90 $ 16.85 $ 34.30 $ 8.15

70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 100.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 80.0 70.0 70.0 75.0 70.0 70.0 70.0 70.0 100.0 80.0 80.0 80.0 80.0 75.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 75.0 75.0 75.0 80.0 80.0 80.0 75.0 75.0 80.0 80.0 100.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 70.0 70.0 70.0 70.0 70.0 80.0 70.0 70.0 70.0 80.0 80.0 80.0 70.0 70.0 80.0 60.0

9371B 9371D 9372B 9372D 9372L 9373B 9374B 9375B 9376B 9377B 9378B 9380B 9381B 9382B 9385B 9428B 9446B 9448B 9449B 9450D 9456B 9456D 9738B 9467B 9472D 9472L 9505B 9565B 9672B 9673B 9738B

U v BLUe raSPBerrY U v BLUe raSPBerrY Uv Uv Uv U v graPe vDK U v PiNK LeMONaDe U v CherrY U v 103 U v COCONUT vDK UrSUS PUNCh Uv SWeeT greeN Tea UrSUS BLUe raSPBerrY UrSUS OrigiNaL vaMPYre reD veSiCa vODKa vaN gOgh DUTCh CaraMeL vaN gOgh DOUBLe eSPreSSO vaN gOgh eSPreSSO viKiNgFJOrD vaN gOgh vaN gOgh ZODiaC vOLi vODKa LYTe vOX vOX WaTerSheD DiSTiLLerY vODKa WhiTe DiaMOND CiNCiNNaTi MiCrO-vODKa CiNCiNNaTi vODKa 100 ZODiaC

$ 8.15 $ 14.45 $ 8.15 $ 14.45 $ 10.60 $ 8.15 $ 8.15 $ 8.15 $ 11.50 $ 8.15 $ 7.00 $ 8.15 $ 7.85 $ 7.00 $ 21.25 $ 10.80 $ 16.00 $ 16.00 $ 16.00 $ 17.95 $ 14.30 $ 18.35 $ 11.05 $ 21.30 $ 33.65 $ 24.60 $ 22.00 $ 10.80 $ 16.65 $ 32.10 $ 15.75

60.0 60.0 80.0 80.0 80.0 60.0 60.0 60.0 103.0 60.0 60.0 60.0 80.0 80.0 80.0 80.0 70.0 70.0 70.0 80.0 80.0 80.0 80.0 60.0 80.0 80.0 80.0 80.0 80.0 100.0 80.0

$ 15.15 $ 35.20 $ 19.40 $ 25.55 $ 10.40 $ 5.55 $ 11.30 $ 24.35 $ 13.25 $ 7.45 $ 28.20 $ 10.00 $ 9.55 $ 28.20 $ 32.65 $ 10.55 $ 10.55 $ 10.55 $ 9.65 $ 9.65 $ 9.65 $ 9.65 $ 9.90 $ 9.65 $ 11.65 $ 23.90 $ 7.05 $ 14.40 $ 7.40 $ 14.90 $ 20.40 $ 25.60 $ 19.50 $ 16.90 $ 33.65 $ 22.85 $ 16.00 $ 16.90 $ 11.25 $ 23.65 $ 10.30 $ 18.65 $ 16.80 $ 16.90 $ 17.75 $ 19.35 $ 29.85 $ 52.10 $ 34.80 $ 72.90 $ 43.90 $ 30.00 $ 21.55 $ 7.30 $ 16.85 $ 21.10 $ 21.25 $ 10.55 $ 9.90 $ 3.20 $ 10.55 $ 11.45 $ 5.10 $ 7.45 $ 7.90 $ 20.20

92.0 110.0 56.0 56.0 48.0 56.0 50.0 70.0 75.0 75.0 80.0 50.0 60.0 80.0 80.0 54.0 60.0 54.0 50.0 50.0 50.0 50.0 60.0 50.0 70.0 48.0 50.0 50.0 50.0 70.0 76.0 80.0 53.0 43.0 43.0 43.0 43.0 70.0 48.0 48.0 80.0 64.0 60.0 62.0 80.0 60.0 46.0 110.0 80.0 80.0 80.0 84.6 70.0 48.0 62.0 62.0 60.0 54.0 56.0 56.0 56.0 60.0 70.0 48.0 48.0 48.0

COrDiaL 0017B 0029B 0041B 0041L 0053B 0071B 0551B 0552B 0557D 0557L 0565B 0580L 0583L 0600B 0608B 0662B 0664B 0666B 0672B 0673B 0674B 0675B 0691B 0701B 0705B 0707B 0717B 0717D 0717L 0721B 0798B 0881B 0887B 0893B 0893D 0893L 0910B 0948B 1188B 1501B 1637e 1783B 1784B 1815B 1840B 1853B 1855B 1914B 2098B 2098D 2098L 2101B 2108B 2274B 2405B 2405L 2503B 2528B 2529B 2566B 2605B 2613L 2614B 2624B 2624L 2644B

aChaia CLaUSS OUZO aBSeNTe LiQUeUr Di SarONNO aMareTTO Di SarONNO aMareTTO aMareTTO gOZiO aMariTO aMareTTO ParaMOUNT rOCK & rYe BareNJager hONeY LiQUeUr BarTON LONg iSLaND iCe Tea BarTON LONg iSLaND iCe Tea BeNeDiCTiNe D.O.M. ParaMOUNT SLOe giN DeK SLOe giN COrDiaL B & B D O M COrDiaL DraMBUie DeK CreMe De CaCa0 DarK DeK CreMe De MeNThe greeN DeK CreMe De CaCaO WhiTe ParaMOUNT CreM D MeN WhiTe ParaMOUNT CrM D CaCaO DarK ParaMOUNT aNiSeTTe ParaMOUNT CreM D MeN greeN DeK CreMe De MeNThe WhiTe ParaMOUNT CrM D CaCaO WhiT geTreiDe KUMMeL CaMPari aPeriTivO iTaLY ParaMOUNT TriPLe SeC ParaMOUNT TriPLe SeC ParaMOUNT TriPLe SeC SOUTherN COMFOrT BeCherOvKa PerNOD aNiS –FraNCe Tia Maria COFFee KahLUa COFFee KahLUa COFFee KahLUa COFFee BLaCK DUCK CraNBerrY BLaCKMaKer rOOTBeer BOLS BLUe CUraCaO BUCKeYe raSPBerrY LiQUOr graND MarNier rOUge CaraveLLa LiMONCeLLO Orig CaraveLLa OraNgeCeLLO CaSONi LeMONCeLLO CaTDaDDY CarOLiNa MOONShiNe CeLTiC CrOSSiNg LiQUeUr ChaMBOrD rOYaLe COrD CharTreUSe greeN graND MarN COrDON rOUge graND MarN COrDON rOUge graND MarN COrDON rOUge gaLLiaNO L'aUTeNTiCO iriSh MiST COPa De OrO MeX COFFee LiQ LiCOr 43 LiCOr 43 DaNNY DeviTOS LiMONCeLLO DeK BLUe CUraCaO COrDiaL DeK CreMe De BaNaNa COrD DeK CreMe De aLMOND COrD DeK haZeLNUT COrD DeK OraNge CUraCaO COrDiaL DeK PeaCh BraNDY DeK TriPLe SeC COrD DeK TriPLe SeC COrD DeK 03 OraNge

SePTeMBer 2011 OhiO Beverage MONThLY 75


2645B 2649B 2652B 2690B 2690L 2691B 2944B 2950B 3024B 3077B 3092B 3093B 3602B 3630B 3821B 3851B 3852B 3860B 3864B 3902B 4000B 4003B 3602B 4914B 5054D 5054L 5105B 5251L 5254L 5303B 5315B 5566B 5571B 6000B 6334B 6567B 6705L 6708B 6720L 6734B 6735B 6736B 6739B 7713B 7715B 7723B 7724B 7729B 7729D 7729L 7735B 7824L 7870D 7870L 7901B 7981L 7986B 8228B 8249L 8282B 8302B 8324L 8639B 8670B 8673B 8852L 8892B 9214B 9311B 9354B 9410B 9630B 9630L 9707B 9733B

DeK MeLON COrDiaL DeK WiLD STraWBerrY COrDiaL rOMaNa BLaCK COiNTreaU LiQUeUr COiNTreaU LiQUeUr COiNTreaU NOir evaN WiLLiaMS CherrY reSv evaN WiLLiaMS hONeY reSv FireBaLL CiNNaMON WhiSKeY FragOLi LiQUeUr W/STraWBrY aMareTTO Di aMOre gaNTOUS & aBOUraaD gLarOS OUZO gLeNgOYNe 10 graNgaLa TriPLe OraNge graND MarNier CeNTCiNQUaNT graND MarNier CUvee CeNTNr graND MUrieL OraNge LiQUer graNDe aBSeNTe greeN MOON harLeM LiQUeUr harLeQUiN gLarOS OUZO iSLe OF JUra SUPerSTiTiON JagerMeiSTer JagerMeiSTer JereMiah WeeD LiQUeUr JUareZ TriPLe SeC JUareZ gOLD DSS KahLUa eSPeCiaL COFFee KaMOra COFFee LQr LeBLON CaChaCa Le TOUrMeNT verT LUCiD aBSiNThe MaTa hari aBSiNThe BOheMia MeTaXa OUZO greeCe NaSSaU rOYaLe NavaN 80 N Y LONg iSLaND iCeD Tea 99 aPPLeS 99 BaNaNaS 99 graPeS 99 PeaCheS NUMBer 12 OUZO Nv La Fee aBSiNThe verTe PaLLiNi LiMONCeLLO PaLLiNi LiMONCeLLO giFT ParaMOUNT aMareTTO ParaMOUNT aMareTTO ParaMOUNT aMareTTO ParaMOUNT CreMe De BaNaNa ParaMOUNT SOUr aPPLe Para LONg iSLND iCe Tea Para LONg iSLND iCe Tea ParaMOUNT MeLON PaTrON CiTrONge PaTrON X O CaFe PiMMS CUP #1 giN SLiNg eNg PiTU CaChaCa PLOMari QUZO PriCharDS SWeeT LUCY BBN PUNCh aBrUZZO SaBrOSO Di CaFe COFFee LiQ SaMBUCa Di aMOre SaMBUCa rOMaNa SChWarTZhOg KraUTer LiQUer SChWarTZhOg KraUTer LiQUer ThUNDer 101 PePPerMT SChNP TUaCa DeMi SeC TY KU SUPer PreMiUM SOJU veev aCai LiQUeUr WiLD TUrKeY aMeriCaN hONeY WiLD TUrKeY aMeriCaN hONeY YOKaiChi MUgi ZWaCK

0010B 0676B 0681L 0697D 0697L 0917B 0917L 1130B 2588L 2619B 2620L 2625B 2776B 2782B 3017B 3017L 3709B 3709L 3736B 3737B 4863B 4870B

aFTer ShOCK CiNNaMON arrOW PePPerMiNT DeK PePPerMiNT SNP ParaMOUNT PePPerMiNT SNP ParaMOUNT PePPerMiNT BLaCK haUS BLaCKBerrY SNP BLaCK haUS BLaCKBerrY SNP BOLS gOLD STriKe CiNNaMON SNP DeK hOT DaMN SNP DeK PePPerMNT 100 DeK PeaChTree SChNaPP DeK OLD TaverN rOOTBeer Dr MCgiLLiCUDDYS vaNiLLa Dr MCgiLLiCUDDYS MeNThOLMT FireWaTer hOT CiNaMON ShNP FireWaTer hOT CiNaMON ShNP gOLDSChLager CiNNaMON ShNP gOLDSChLager CiNNaMON ShNP 99 BLaCKBerrieS 99 BLaCK CherrieS iCe 101 PePPerMiNT SChNaPP iL TraMONTO

$ 10.55 $ 10.55 $ 20.00 $ 30.40 $ 39.50 $ 23.65 $ 12.55 $ 12.55 $ 15.15 $ 18.65 $ 9.00 $ 16.00 $ 10.60 $ 38.70 $ 16.90 $187.60 $116.90 $ 18.65 $36.40 $ 26.30 $ 16.40 $ 16.90 $ 10.60 $ 21.25 $ 42.40 $ 25.45 $ 10.95 $ 6.40 $ 8.50 $ 18.65 $ 12.55 $ 25.60 $ 9.65 $ 51.80 $ 34.30 $ 15.85 $ 18.75 $ 34.80 $ 7.40 $ 16.00 $ 16.00 $ 9.50 $ 16.00 $ 16.05 $ 21.25 $ 18.75 $ 18.75 $ 6.45 $ 15.15 $ 8.20 $ 9.05 $ 7.95 $ 13.55 $ 7.50 $ 9.05 $ 28.95 $ 24.75 $ 14.25 $ 15.15 $ 14.70 $ 19.50 $ 31.80 $ 6.45 $ 11.65 $ 20.00 $ 16.75 $ 31.30 $ 10.75 $ 23.70 $ 21.25 $ 25.60 $ 16.90 $ 23.70 $ 15.35 $ 19.65

46.0 45.0 80.0 80.0 80.0 80.0 70.0 70.0 66.0 48.0 45.0 100.0 90.0 86.0 80.0 80.0 80.0 80.0 138.0 90.0 80.0 80.0 90.0 86.0 70.0 70.0 100.0 60.0 80.0 70.0 53.0 80.0 100.0 124.0 120.0 80.0 67.0 80.0 65.0 99.0 99.0 99.0 99.0 86.0 76.0 52.0 52.0 50.0 50.0 50.0 50.0 43.0 72.5 72.5 44.0 80.0 70.0 80.0 80.0 84.0 70.0 90.0 48.0 84.0 84.0 73.4 60.0 101.0 70.0 48.0 60.0 71.0 71.0 50.0 80.0

$ 17.85 $ 7.00 $ 11.45 $ 15.15 $ 9.55 $ 20.45 $ 25.70 $ 15.15 $ 11.45 $ 11.20 $ 11.45 $ 10.55 $ 11.65 $ 12.55 $ 16.65 $ 21.50 $ 20.45 $ 25.70 $ 16.00 $ 16.00 $ 16.65 $ 15.50

80.0 54.0 60.0 50.0 50.0 80.0 80.0 100.0 48.0 100.0 43.0 45.0 48.0 48.0 100.0 100.0 87.0 87.0 99.0 99.0 101.0 60.0

SChNaPPS

76 OhiO Beverage MONThLY SePTeMBer 2011

5922B 6009B 6735B 7762L 7862B 7862L 8263B 8632B 8633B 8633L 9727B 9727D 9727L

LighTNiNg 101 CiNNaMON LUXarDO TriPLUM 99 BaNaNaS ParaMOUNT BUTTerSCOTCh ShNaPP ParaMOUNT PeaCh SCh ParaMOUNT PeaCh SCh PiSCO POrTON rUMPLe MiNZe BerrY rUMPLe MiNZe PePMT rUMPLe MiNZe PePMT YUKON JaCK YUKON JaCK YUKON JaCK

0076B 0076D 0076L 0169D 0170B 0170D 0170L 0174B 0174D 0174L 0175D 0176B 0176D 0176e 0176L 0189B 0189D 0189e 0189L 0909B 0920B 0920D 1570B 1627e 1704D 1704L 1716B 1716D 1725B 1729B 1730D 1730L 1731B 1733B 1735D 1735L 1748B 2055B 2389B 2391B 2393B 2397B 3071B 4041D 4041L 4699D 4699L 5073D 7726D 8050B 8431B 8431D 8894B 8894D 8894e 8894L 8922B 8923B 9648B 9652B 9652D 9652L

SeagraMS v O 6 Yr SeagraMS v O 6 Yr SeagraMS v O 6 Yr LOrD CaLverT 3 Yr MC MaSTerS 3 Yr MC MaSTerS 3 Yr MC MaSTerS 3 Yr CaNaDiaN MiST CNDN CaNaDiaN MiST CNDN CaNaDiaN MiST CNDN MaCNaUghTON CNDN 3Yr CaNaDiaN CLUB 6 Yr CaNaDiaN CLUB 6 Yr CaNaDiaN CLUB 6 Yr CaNaDiaN CLUB 6 Yr BLaCK veLveT CNDN 3 Yr BLaCK veLveT CNDN 3 Yr BLaCK veLveT CNDN 3 Yr BLaCK veLveT CNDN 3 Yr BLaCK veLveT TraveLer 3 Yr BLaCK veLveT reServe CNDN 8Yr BLaCK veLveT reServe CNDN 8Yr CaBiN Fever MaPLe FLv WhSK CrOWN rOYaL 200ML CaNaDiaN BaY WhSKY CaNaDiaN BaY WhSKY CaNaDa hOUSe CNDN WhiSKeY 3Yr CaNaDa hOUSe CNDN WhiSKeY 3Yr CaNaDiaN CLUB reServe 10 Yr CaNaDiaN CLUB TraveLer 6 Yr CaNaDiaN gOLD 4 Yr CaNaDiaN gOLD 4 Yr CaNaDiaN CLUB ShrY CaSK 8Yr CaNaDiaN hUNTer TraveLer 3Yr CaNaDiaN LTD 3 Yr CaNaDiaN LTD 3 Yr CaNaDiaN MiST TrvLr CaNaDiaN CLUB CLaSSiC 12Yr CrOWN rOYaL BLaCK CrOWN rOYaL CaSK #16 CrOWN rOYaL eXTra rare CrOWN rOYaL reServe FOrTY CreeK BarreL SeLeCT harWOOD harWOOD NOrTherN LighT 3 Yr NOrTherN LighT 3 Yr JaMeS FOXe ParaMOUNT CaNaDiaN PeNDLeTON CaNaDiaN riCh & rare riCh & rare CrOWN rOYaL CrOWN rOYaL CrOWN rOYaL CrOWN rOYaL v O gOLD 8 Yr SeagraMS v O CNDN Trv 6 Yr WiNDSOr SUPreMe TraveLer 3Yr WiNDSOr SUPreMe 3 Yr WiNDSOr SUPreMe 3 Yr WiNDSOr SUPreMe 3 Yr

$ 10.75 $ 26.30 $ 16.00 $ 8.05 $ 9.30 $ 10.00 $ 43.00 $ 20.45 $ 20.45 $ 25.70 $ 14.75 $ 26.15 $ 20.35

101.0 78.0 99.0 44.0 44.0 44.0 86.0 100.0 100.0 100.0 100.0 100.0 100.0

$ 11.75 $ 23.55 $ 17.40 $ 14.95 $ 7.00 $ 14.90 $ 8.85 $ 8.75 $ 19.30 $ 12.25 $ 15.30 $ 11.45 $ 22.00 $ 9.25 $ 16.30 $ 7.90 $ 17.55 $ 8.60 $ 11.40 $ 7.90 $ 11.40 $ 22.30 $ 16.85 $ 7.25 $ 13.60 $ 5.85 $ 6.60 $ 12.75 $ 12.30 $ 11.65 $ 14.05 $ 8.60 $ 14.95 $ 6.45 $ 14.05 $ 8.60 $ 8.75 $ 14.95 $ 25.60 $ 61.45 $114.15 $ 39.65 $ 18.65 $ 14.45 $ 8.45 $ 12.70 $ 8.40 $ 12.65 $ 15.35 $ 21.25 $ 7.00 $ 13.60 $ 22.15 $ 47.90 $ 28.50 $ 30.15 $ 14.75 $ 11.75 $ 7.90 $ 7.90 $ 17.15 $10.95

80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 82.6 80.0 80.0 80.0 80.0 80.0 90.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0 80.0

CaNaDiaN


viOLaTiONS&PeNaLTieS FOr The reCOrD LiQUOr CONTrOL COMMiSSiON viOLaTiONS & PeNaLTieS for on premise retailers (Orders issued June 2011) aKrON: Our Nada LLC: possession of intoxicating liquor in an original bottle that had been refilled; employee solicit for a thing of value, to wit cash - $1,250 or 10 days; ethan & austin Ltd. dba Johnny J’s Pub: sale on Sunday without the proper permit; furnishing of alcoholic beverages to someone under the age of 21 - $3,500 or revoked; ethan & austin Ltd. dba Johnny J’s Pub: sale of beer to persons under the age of 21; sale of intoxicating liquor to persons under the age of 21 - $2,000 or 8 days; ethan & austin Ltd. dba Johnny J’s Pub: sale on Sunday without the proper permit $300 or 3 days; SSCg inc. dba The Wing house: possession of intoxicating liquor in an original bottle that had been refilled $400 or 4 days aUSTiNTOWN: versatalis LLC dba The Manor: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $750 or 6 days; ZBC enterprises inc. dba rumors Lounge: sale of beer to a person under the age of 21 $750 or 3 days; ZBC enterprises inc. dba rumors Lounge: sale on Sunday without the proper permit - $300 or 3 days BYeSviLLe: roland William Smith dba r BS hi Li Club: sale on Sunday without the proper permit; alcoholic beverages not maintained in a potable condition - $400 or 4 days CaMBriDge: Shaker’s Nite Club dba Shaker’s: furnishing of beer

to someone under the age of 21 - $750 or 6 days ChiLLiCOThe: howison LLC dba Jerry’s West: operation of a permit business at an address other than that listed on the permit - $300 or 3 days CiNCiNNaTi: Muskie’s inc. dba Dana’s: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $750 or 6 days CLeveLaND: robert Burton enterprises inc.: possession of alcohol in an original container that had been refilled - $400 or 4 days; Metropolis Night Club inc.: consumption after hours - $2,500 or revoked; gusto Due inc.: sale of beer to someone under the age of 21; sale of intoxicating liquor to someone under the age of 21 - $1,500 or 6 days; Cody1 inc.: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $1,600 or 11 days; Smedleys LLC dba Smedley’s Bar & grill: sale on Sunday without the proper permit - $300 or 3 days COLUMBUS: all american Food Service, inc. dba Big easy Bourbon St. Café: fixtures, equipment, tables, counters, cooler/refrigerators or utensils not clean or sanitary; alcoholic beverages not maintained in a potable condition - $200 or 2 days; gordon & Min inc. dba China Phoenix restaurant: fixtures, equipment, tables, counters, cooler/refrigerators or utensils not clean or sanitary - $400 or 2 days; Marilyndsey Corp dba Buty’s Bar & grill: hindering of an investigation or inspection; sale or delivery of alcoholic beverages after 9:00 p.m. at a price less than charged

other patrons; consumption of alcoholic beverages after hours; handwashing facility without soap and/or sanitary towels; allowing improper conduct, to wit, disorderly activity - $2,000 or revoked; Marilyndsey Corp. dba Buty’s Bar & grill: consumption of alcoholic beverages after hours; handwashing facility without soap and/or sanitary towels; allowing improper conduct, to wit, drug use - $2,500 or revoked; Lash Nightlife LLC dba Standard Lounge: giving away of beer and/or intoxicating liquor in connection with their business; sale or furnishing of an unlimited number of servings during a set period of time - $500 or 5 days; TMT Operations inc. dba Leipzig haus: consumption of beer after hours - $200 or 2 days; TMJv inc: fixtures, equipment, tables, counters, coolers/refrigerators, or utensils not clean or sanitary; outside door without effective fly/insect prevention; alcoholic beverages not maintained in a potable condition - $500 or 5 days; Lash Nightlife LLC dba Standard Lounge: alcoholic beverages not maintained in a potable condition - $600 or 3 days; LN granville inc (aMeNDeD OrDer): consumption after hours; alcoholic beverages not maintained in a potable condition - $600 or 6 days DaNviLLe: sale of beer to someone under the age of 21 $450 or 3 days DaYTON: Younes Dayton inc. dba Centerfold: allowing improper conduct, to wit, drug use - $1,000 or 3 days; Younes Dayton inc. dba Centerfold: allowing improper conduct, to wit, drug use - $450 or 3 days; Younes Dayton inc. dba Centerfold: sale of beer to someone under the age of 21 SePTeMBer 2011 OhiO Beverage MONThLY 77


viOLaTiONS&PeNaLTieS - $$2,500 or 10 days; Younes Dayton inc. dba Centerfold: hindering or obstructing an investigation or inspection; allowing improper conduct, to wit, drug use - $3,000 or 12 days; Younes Dayton inc. dba Centerfold: toilet facility not in good repair; toilet facility no clean or sanitary; alcoholic beverages not maintained in a potable condition; allowing improper conduct, to wit, drug possession - $4,000 or 15 days DeLaWare: Chilly’s Place inc. dba gabby’s Place: sale of beer to a minor - $1,800 or 12 days FairFieLD: reef Tavern inc. dba reef Tavern: operation of a game of chance for profit or scheme of chance; operating a gambling house; recklessly permitting public gaming; sale of beer while permit was under suspension; possession of beer on the permit premises while permit was not in force - $750 or 6 days LOveLaND: KBT Family inc.: payment for permit issuance or renewal or an application fee in which the check was not honored by the applicants bank or financial institution - $200 or 2 days MarTiNS FerrY: possession of beer not lawfully acquired; purchase of beer from someone other than an a or B permit holder - $200 or 2 days MaSSiLLON: FOe aerie 0190 Massillon dba FOe aerie 190 Massillon: sale of beer to a non-member; furnishing an unlimited number of servings of alcoholic beverages during a set period of time for a fixed price - $300 or 3 days

78 OhiO Beverage MONThLY SePTeMBer 2011

MCDONaLD: Sportszone Tavern & grille dba Sportszone Tavern & grille: possession of intoxicating liquor in an original bottle that had been refilled; alcoholic beverages not maintained in a potable condition - $450 or 3 days MiLLerSBUrg: FOe aerie 2418 Millersburg: sale on Sunday without the proper permit $100 or 1 day MT. verNON: Zent, inc. dba Office: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $450 or 3 days NeW aLBaNY: Domingos Tios LLC dba Don Patron: allowing improper conduct, to wit, drug sales; service or storage room not clean or sanitary; alcoholic beverages not maintained in a potable condition - $2,500 or revoked NeW PhiLaDeLPhia: New Philadelphia Quaker Club inc.: furnishing an unlimited amount of alcoholic beverages during a set period of time for a fixed price - $1,000 or revoked PerrYSBUrg: Cellallir investments LLC dba JJ’s Pub: furnishing intoxicating liquor to an intoxicated person - $500 or 5 days; Sorpyk inc. dba The Zodial: hindering or obstructing an inspection or investigation; assault of an agent or officer $1,000 or 5 days riverSiDe: glass Crutch inc. dba Class Crutch: possession of intoxicating liquor in an original bottle that had been refilled $300 or 3 days STeUBeNviLLe: american Legion Post #274 inc.: sale of

beer to a non-member - $400 or 2 days SOUTh aMherST: Shovelhead inc. dba Wiley’s Lounge: sale on Sunday without the proper permit - $300 or 3 days TOLeDO: Bimma rock enterprises LLC dba Chuck’s Sports Bar: allowing gambling on the permit premises, to wit operation of a game of chance for profit or scheme of chance; allowing gambling on the permit premises, to wit operation of an illegal raffle - $300 or 3 days; Zingers Bar & grill inc. dba Zingers Bar & grill: consumption after hours $300 or 3 days; N & CY Watson inc. dba Doc Watson’s: giving away of intoxicating liquor in connection with the permit premises; sale or furnishing alcoholic beverages after 9:00 p.m. at a price less than charged other patrons - $400 or 4 days WOOSTer: Olde Jaol Brewery & Pub dba Olde Jaol Brewing Co.: furnishing of beer to someone under the age of 21 - $200 or 2 days YOUNgSTOWN: CMCr LLC dba O’Donolds irish Pub: sale of beer to someone under the age of 21 - $750 or 6 days; Michael J. Mousie dba ice house inn: possession of intoxicating liquor in an original bottle that had been refilled - $400 or 2 days ZaNeSviLLe: 5815 group LLP dba Doctor’s Lounge: sale of beer and intoxicating liquor to someone under the age of 21; furnishing of beer and intoxicating liquor to someone under the age of 21 - $1,800 or 7 days


INTRODUCING GUINNESS BLACK LAGER

®

The surprisingly refreshing taste with the unmistakable character of GUINNESS . You’ve got to taste it to believe it. ®

Available in 6-packs September 2011

SURPRISINGLY CRISP, DISTINCTIVELY GUINNESS, ALWAYS PROFITABLE! ADD GUINNESS BLACK LAGER TO THE ALREADY PROFITABLE GUINNESS PORTFOLIO OF BREWS. CONTACT YOUR LOCAL DIAGEO - GUINNESS USA DISTRIBUTOR FOR DETAILS.

Brewed using traditional lager brewing methods, but with dark roasted malt for a more intense flavor and character. ©2011 DIAGEO - Guinness USA, Norwalk, CT.

A serious stout. Brewed with generous hops to deliver an intense flavor of roasted malt, chocolate, caramel and coffee.

A descendant of Arthur’s original recipe, brewed for over 200 years to deliver a dry, perfectly balanced stout.

With its distinct surge and settle and creamy head, GUINNESS® Draught is the ultimate drinking experience.

PLEASE DRINK RESPONSIBLY.


pinot grigio perfected exclusively ours

Several years ago, we made a wonderful discovery occurring white Pinot Grigio without a trace of the this unique clone to produce a Pinot Grigio wine intense natural flavor. Our wine tastes fresher quality in this varietal. Pinot Grigio Tehachapi

in our California Tehachapi Vineyard—a naturally varietal’s usual reddish-gray color. We propagated of uncompromising taste and integrity with more and crisper and will be the new benchmark for Clone—only from Forest Glen. Enjoy!

P i n o t G r i g i o Te h ac h a p i C l o n e

Forest Glen Winery is proud to sponsor the

Marketed by Domaine Napa Wine Co. www.domainenapa.com Forest Glen Winery, Sonoma, CA Info@DomaineNapa.com

FG.1105 PG TC Bev Media rev.indd 1

8/3/11 3:57 PM

Ohio Beverage Monthly - September 2011  

The Ohio Beverage Monthly is a magazine for the alcohol beverage industry in Ohio.

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