Issuu

July 2026

THE TEAM:

MICHAEL POLITZ Publisher Michael.Politz@fbmagazine.com MICHELE TELL Founder, Executive Director/Publisher Michele@proofawards.com COLLEEN BANKS Director of Business Development Director of PR%F and CPG Competitions Colleen@proofawards.com MARGIT BOWN Director of Graphics JACK FINN Senior Correspondent LARA STONE Trade Show Editor BRIDGET SLEAZAK Competition Coordinator

CONTRIBUTORS: George Manska Matthew-Lorèn Lindsey Mia Lavana Brittney Agoncillo Devin Woodrow

Contact the Team: news@proofawards.com PR%F the Magazine is owned and published electronically by The Original Brand, LLC. Copyright 2019 PR%F Awards and distinctive logo are trademarks and owned by The Original Brand, LLC. All Rights Reserved. No part of this electronic magazine may be reproduced without the written consent of PR%F the Magazine. Requests for permission should be directed to: ProofMagazineInfo@gmail.com. The information contained has been provided by such individual, even organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm.

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TABLE OF CONTENTS

LETTER FROM THE EXECUTIVE DIRECTOR

UNTAMED BEVERAGES

THE GEORGE F. MANSKA BESTSELLER: A SCIENTIFIC GUIDE TO UNDERSTANDING

AND EVALUATING DISTILLED SPIRITS

Check it out! Click here

VIERGE: WINE ALTERNATIVES

WINE & SPIRITS OF AMERICA: MID-YEAR STATE OF THE MARKET

FRONTLINE BEVERAGE

DISPENSION: RE-ENGINEERING THE FUTURE OF HOSPITALITY

MICHAEL GIAMBRONE

COVER STORY: INTERVIEW WITH SAMMY HAGAR & RICK SPRINGFIELD

BCB - BAR CONVENTION BROOKLYN

BRADSHAW KENTUCKY STRAIGHT BOURBON WHISKEY, FOUNDED BY NFL LEGEND AND PRO FOOTBALL HALL OF FAMER TERRY BRADSHAW

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LETTER FROM EXECUTIVE DIRECTOR Dear Readers, Letter from the Editor Hello Readers…

I’m thrilled to see Sammy Hagar and Rick Springfield on our cover, spotlighting their entire line of Beach Bar Rums. It is always exciting to celebrate creative brand partners who bring personality, energy, and great taste to the beverage world with a rock ‘n roll punch. At the same time, PR%F Awards summer competition is underway right now, with results coming in August. That means the industry is already seeing the momentum that comes from a national competition judged by real beverage buyers who understand what moves in retail, hospitality, and distribution. But the biggest news is this: PR%F Awards Fall 2026 registration is now open. Brands across the beverage spectrum have the opportunity to place their products in front of decision-makers who are actively evaluating what belongs on shelves, behind bars, and in venues across the country. PR%F Awards is not just another tasting competition. It is a national, comprehensive beverage competition judged exclusively by professional beverage buyers from across the U.S., which gives every entry direct credibility with the people who make purchasing decisions. Every product is evaluated by buyers who work in retail, hospitality, and distribution, so brands gain visibility and meaningful real-world opportunity, not just a score. What makes PR%F especially distinctive is the double competition format. Every entry automatically competes in both a double-blind tasting and the next-day design evaluation for one fee, giving each SKU a chance to earn two medals. That means your product is recognized not only for taste, but also for the bottle, label, theme, and overall presentation that help it stand out in a crowded marketplace. With more than 300 categories, PR%F Awards embraces the full breadth of today’s beverage industry. Spirits, wine, water, soda, energy drinks, non-alcoholic beverages, RTDs, infused THC and CBD drinks, garnish, frozen concoctions, specialty cocktails, and beverage gadgets all have a place in the competition. That wide range reflects where the market is headed and gives emerging and established brands alike a serious platform for recognition. For Fall 2026, the key dates are important. The deadline to enter is October 26, 2026, the competition week is November 9-13, 2026, and all products must arrive by 5 p.m. on October 26, 2026, with a strict deadline. The entry fee is $495 per entry/SKU, and entrants should send 3 sample bottles per entry or 12 cans per SKU, along with a photocopy of the Certificate of Analysis for all infused products such as THC, CBD and other hybrids.

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Michele with CEO/President Francis Creighton of WSWA during annual expo in Las Vegas 2026

Michele Tell at BCB Bar Convent Brooklyn 2026

Michele Tell with Terry Bradshaw, Bradshaw Bourbon at WSWA 2026 in Las Vegas

Shipping is also straightforward. Spirits and wine samples should be mailed to Bootleggers Distributing, Attn: PR%F Awards, Western Oakey Center, 1513 W. Oakey Blvd., Las Vegas, NV 89102, while all other beverage samples should be mailed to PR%F Awards, 11700 West Charleston Blvd., Suite 170, PMB 546, Las Vegas, NV 89135 [user]. Each SKU entered has a chance to win separate medals in Taste and Design, and women-owned and veteran-owned businesses receive an automatic accolade medal to recognize that achievement We are also excited about the upcoming PR%F Awards Fall 2026 “Meet the Judges” opportunity on November 10, 2026, limited to the first 25 brands. That will be a unique chance for participating brands to connect directly with judges and gain even more insight into how professionals evaluate products. For more information, visit www.proofawards.com or contact Michele@proofawards.com.

Sincerely,

Michele Tell Michele@proofawards.com

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MARTINIS WITH

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George F Manska Column

George F Manska

CSO, CR&D, Arsilica, Inc., Sensory Researcher, Inventor, Entrepreneur, and Author

The Whiskey Glass You Trust May Be Hiding What You Paid to Taste Serious whiskey drinkers choose a glass because they want to discover more from the spirit, not less. They want to find the fruit, grain, oak, spice, smoke, floral notes, maturation character, and complexity they paid for. Tulip shapes and snifters have become trusted tools. For decades, drinkers have been told that narrow rims “concentrate aroma.” Although that may sound reasonable, the claim ignores the elephant in the room: anesthetic ethanol vapor.

“

Spirits enjoyment does not need to be less personal when it becomes more scientific, Science does not tell the drinker what to enjoy. It explains why the experience occurs and how to evaluate it with greater awareness.

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“

George Manska

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A Scientific Approach The science begins with several facts that are rarely explained to drinkers and evaluators: • Flavor ≈ 90% olfactory (smell) + 5% taste (only five basic tastes) + 5% mouthfeel (mostly texture, temperature) • Congeners, the source of all aromas, are less than 0.5% of the total weight or volume in a spirit. • Ethanol is 40% + by volume (the ABV on your whiskey bottle). At the glass rim, odorless air is about 97% of the inhalation, and the remaining 3% is water (less than 1%), high volatility ethanol (2%), and aromas (.03-.05%) • The human olfactory does not react to the neutral “background” of air and water, but it does react to the overwhelming ethanol and the tiny amounts of aroma molecules. Considering only the olfactory-sensitive compounds, aroma is, at best, no greater than 2.5% of detectable compounds, while approximately 97.5% is pungent, distracting, anesthetic, olfactorynumbing ethanol. Keep this perspective in mind when you taste. • Ethanol is classified as an anesthetic that causes severe irritation and dominates aroma perception with pungency. The aromas which drinkers seek exist at minuscule trace levels, while ethanol is present in overwhelming abundance. The human nose is sensitive enough to detect these trace aromas, but it is also sensitive to the irritant effects of ethanol. Reducing or diffusing ethanol vapor, therefore, gives the evaluator greater access to the character-defining aromas by decreasing pungency interference.

the drinker or evaluator is trying to discover. Realizing this order of magnitude is extremely important. Ethanol is not the objective. Aroma discovery, detection, and evaluation are the real objectives, and ethanol vapor is the oftenignored interference. This distinction matters if the purpose of tasting is to evaluate and enjoy the spirit. If the glass makes evaluation and discovery harder, then it works against the achievement of these objectives. For generations, spirits culture has treated glass design as if it were a settled issue. It is always easier to use an existing tool than to develop a new one. The narrow-rimmed tulip (evolving from the old sherry copita in the 1700s) became the symbol of serious evaluation because it seemed to intensify aromas. However, intensity does not mean accuracy. A glass can make a spirit seem stronger, hotter, sharper, or more intense without addressing character and subtle nuances in flavor.

Although narrow rims concentrate the approximately 2.5% portion of aromas that define the spirit, they also concentrate the remaining 97.5% of pungent, anesthetic ethanol vapors, which suppress the detection of the very aromas

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George F Manska Column

Recent Research

Glass Geometry Affects Evaluation

Drs. Zhuzhu Wang and Keith R. Cadwallader at the University of Illinois provide the spirits industry with a scientific reason to reexamine old assumptions about glassware. Their study of distilled spirits models demonstrates that ethanol in the vapor matrix actually suppresses the olfactory detection of all tested odorants, and that suppression increases as ethanol concentration increases. The tested odorants included chemical families important to distilled spirits—esters, aldehydes, ketones, alcohols, acids, lactones, phenols, and hydrocarbons—with alcohols, esters, hydrocarbons, and phenols showing a more pronounced effect than some other groups. Imagine the masking effect on aromas for cask-strength spirits.

A whiskey (or any spirit) should never be judged as “too hot,” “closed,” “sharp,” or “alcohol-forward” before considering the functionality of the sampling glass. The wrong glass can concentrate ethanol at the nose. The drinker may mistake ethanol interference for character. The critic may miss subtle notes. The judge may under-detect complexity. The consumer may never discover the spirit’s expressiveness and true character.

For the drinker, critic, judge, distiller, educator, or collector, the practical point is direct: more ethanol on the nose makes character-defining aromas harder to detect. That is not a minor laboratory detail; it means the traditional glass is hiding or masking many key attributes that the drinker hopes for when purchasing higher quality or more expensive spirits. This is the weakness in the traditional “concentrates aromas” argument. It treats all vapor as equally useful, when it is not. Desirable aroma compounds carry the spirit’s identity. Concentrated ethanol vapor interferes with the detection of that identity.

The Common Attitude Toward Ethanol Because many desirable aromas in distilled spirits are subtle and easily obscured, decades of tulipglass use have conditioned many drinkers to treat ethanol impact as part of the aroma experience itself. That habit invariably produces the false conclusion that stronger alcohol vapor means greater intensity and higher quality. It does not. Accepting that premise ignores the pungent distraction and aroma suppression of ethanol and leads to mistaking ethanol for character and quality.

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Traditional glassware misleads the public. Ignoring the effect of glass geometry on aroma display in favor of tradition limits the buyer’s ability to choose what particular spirits actually fulfill personal approval, and the buyer resorts to others’ opinions or clever marketing hype to decide. A simple rocks glass can be a less punishing alternative to a tight tulip, but it is still not a functional, purpose-designed spirits evaluation tool. Rim size is only part of the issue. The ratio of rim height to liquid surface area also matters. Tall, narrow glasses increase the distance between the liquid surface and the sampling point, while smaller bowl diameters reduce the evaporation area available for character aromas. Shorter, wider shapes give the nose closer access to the liquid surface and reduce higher ethanol concentration (in relation to character aromas) created by tall rim and narrow bowl diameter geometry. This “revelation” does not discredit the experienced

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evaluators. However, it does mean the industry accepted a poorly based assumption before fully addressing the science. Many believe vessel shape does not matter enough to question. Others assume ethanol cannot be meaningfully separated from other volatile compounds. Still others accept the fallacy that small rims must improve detection because they concentrate everything that rises from the spirit. Remember, the drinker’s real objectives are discovery and enjoyment. A properly designed evaluation tool should help the nose receive useful aroma information with less interference. Any tool that forces the drinker to work through burn, prickle, irritation, and partial sensory fatigue before reaching the actual aromatic structure of the spirit is functionally inadequate.

The Functional Alternative The NEAT glass elevates the minor ethanol relief of the rocks glass to a higher level. Its functional purpose is to reduce ethanol interference at the primary nosing zone and allow the drinker to approach the spirit with less pungency and better aroma access. In practical terms, it is designed to help the nose do its job. Applying principles of gaseous behavior, including Graham’s Law of Effusion, NEAT uses a neck and a controlled dispersion lip flare to move

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ethanol-rich vapor away from the primary nosing zone, reducing direct ethanol impact while preserving access to character aromas. The glass was never the objective — discovering the spirit is. The vessel is a tool that allows serious evaluators and spirits buyers to make more informed purchasing decisions and rely less on critics, scores, prurient marketing, or reputation alone. Critics cannot know an individual drinker’s personal preferences. Functional glassware gives drinkers better access to aromas to decide for themselves.

Summary For casual drinkers, the benefit is simple: more enjoyment, less olfactory punishment. For critics, it means more reliable and accurate descriptions. For judges and competitions, it means fairer scoring, particularly when flights of 4 or more samples are being evaluated. For distillers, it means their product has a better chance of being perceived as intended. For educators, it means teaching sensory evaluation with a tool that supports the nose instead of overwhelming it. For all, it decreases the effect of marketing manipulation by directly displaying the subtle aromas to elicit a pure, sound, personal decision.

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George F Manska Column The public has been sold the comfort and inertia of traditional glassware. Science points to a practical standard: use the tool that best serves the objective. If your goal is ceremony or tradition, use whatever glass pleases you. If your goals are insight, evaluation, and discovery, the glass of choice should control ethanol vapor rather than concentrate it. Tradition explains how tulips became popular. It does not prove they are optimal. Experts’ wide use of tulip glasses explains the inertia of habit; it does not prove sensory advantage. A narrow rim may intensify vapor, but intensifying the wrong vapor is a defect, not a benefit. The question every drinker should ask is simple: Do I want to smell the spirit, or attempt to smell through pungent, anesthetic ethanol? Drinkers should also reconsider their attitude toward ethanol and recognize that ethanol’s impact is not an

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indication of quality; when concentrated at the nose, it hinders sensory enjoyment and evaluation. A glass designed to reduce ethanol interference also gives the spirit a better chance to reveal itself. That is a function, not marketing romance, not worn tradition. Proper tools can never replace evaluators, but they can serve the drinker’s and evaluator’s ultimate objectives: appreciation, evaluation, discovery, and accuracy. Following tradition can hide the depth and breadth of the experience and can affect the buyer’s pocketbook. Judges at the PR%F Awards spirits competition use NEAT for spirits scoring and evaluation. NEAT is the official spirits judging glass of more than 40 major international spirits competitions.

Cheers to the inquisitive drinker!

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Vierge Sparkling Rosé

Classic Red - Wine

Vierge - Pearlescent White

<0.5% Alcohol Only 4 g of sugar per can Gluten-free Naturally sparkling and refreshing

<0.5% Alcohol Only 5 g of sugar per can Gluten-free Smooth, full-bodied finish

<0.5% Alcohol Only 3 g of sugar per can Gluten-free Crisp, lightly sparkling finish

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n a remote fishing village in northern Canada; accessible only by plane or boat and home to just 700 residents; Dawn Murray’s entrepreneurial instincts were shaped early. Raised in a family deeply rooted in the seafood industry, where both her parents and her husband built businesses, Murray grew up understanding resilience, risk, and self-reliance. But it wasn’t until she made a deeply personal lifestyle change that her own venture would take shape. Three years ago, Murray quit drinking. What followed was not just a shift in habit, but a search for something that could replace the

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ritual and enjoyment of wine without compromising on taste or experience. She quickly discovered that the options available fell short. “I’m extremely particular when it comes to beverages,” she has said. “If I’m going to drink something, it has to feel elevated.” Unable to find a product that met her standards, Murray decided to create her own. The result is Vierge, a nonalcoholic wine alternative designed not to imitate wine, but to offer a sophisticated, standalone experience. The name, French for “virgin,” is paired with the brand’s signature line:

It’s not virgin, it’s Vierge.

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Unlike many alcohol-free wines, which are dealcoholized after production, Vierge is built from the ground up. Its base is fermented tea, layered with 15 to 20 natural ingredients per recipe to achieve complexity and structure. After a full year of testing, Murray developed three expressions: a sparkling rosé, a pearlescent white, and a classic red. Her approach to formulation was deeply personal. As a Type 1 diabetic for over 25 years, she was determined to keep sugar levels low; each product contains just 3 to 5 grams. As someone with celiac disease, the beverages also had to be gluten-free. And as a consumer herself, she rejected artificial shortcuts, opting out of ingredients like stevia. The result is a product designed to deliver not just flavor, but mouthfeel; a critical element often missing in the category. This attention to detail positions Vierge within a rapidly expanding market. The global non-alcoholic wine sector, valued at over $2.5 billion in 2025, is expected to more than double in the coming years, driven by a growing “sober curious” movement and demand for premium alcohol alternatives. Murray launched Vierge in September 2025 and has since secured placement in more than 160 locations across Quebec, Canada,

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while also selling online through platforms such as Upside Drinks and The Sobr Market. As sole investor and owner, she has built the company independently, making Vierge a 100% woman-owned and Aboriginal-certified brand. Her entrepreneurial mindset extends beyond the liquid itself. With a strong passion for fashion and design, Murray personally created the brand’s visual identity and packaging. She made the strategic decision to package Vierge in slim 250 ml cans rather than traditional bottles, following feedback from restaurant owners who emphasized practicality and versatility. Now, with strong regional traction and a clear brand identity, Murray is setting her sights on the United States; a market where consumer behavior is rapidly shifting. As more Americans moderate their alcohol consumption and seek elevated alternatives, products like Vierge are no longer niche; they are part of a broader cultural evolution. For Dawn Murray, Vierge is more than a beverage. It is a reflection of discipline, taste, and intention; proof that giving something up can sometimes be the start of building something entirely new. Click for more Vierge Info

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MID-YEAR STATE OF THE MARKET:

What Our Forecast Data Says About Wine & Spirits By Francis Creighton, President & CEO, Wine & Spirits Wholesalers of America

he beverage alcohol industry does not need another optimistic spin on a difficult market. Buyers, importers, brand builders and distributors need a clear read on what is actually happening—and what it means for decisions in the months ahead. That is where WSWA’s SipSource® data can help. Built on product depletion data from major wholesalers representing 70% of wholesale volume across all 50 states, SipSource offers one of the most comprehensive ground-level views of the market. As we pass the midpoint of 2026, the latest 12-month forecast points to a market that remains under pressure but is showing signs of recalibration. The market is under real pressure, but the story is not one-dimensional. Total core spirits posted a rolling 12-month volume decline of -4.19% through Q1 2026. That is not a rounding error. The industry continues to navigate consumer softness, premiumization headwinds and a clear trading-down dynamic. In several categories, revenue is falling faster than volume, suggesting consumers are not abandoning spirits—they are making more selective choices within it. That distinction matters. Demand is not collapsing. It’s recalibrating around value, occasion and price tier. Opportunities exist. The latest SipSource data reinforce that picture. While the market remains in negative territory, recent depletion trends have become more consistent, and the forecast points toward a modest easing of category declines over the coming year. The pace of improvement is modest, but the data suggest the industry is moving into a more predictable operating environment. Category performance is uneven, and that’s where opportunity exists. Vodka is quietly outperforming, down just -2.3% in volume over the latest three-month period—a

meaningful contrast to broader category trends and a signal that its consumer base has proven more durable than headlines suggest. Whiskey appears positioned for gradual recovery as the market moves toward 2027, with the SipSource forecast pointing to affordable luxury price tiers as the primary driver. Consumers are not abandoning premium offerings; they are being more deliberate about where and when they trade up. Meet consumers where they are. Tequila and agave spirits remain under pressure following a sharp slowdown in early 2026, but the latest forecast suggests the category is beginning to stabilize. Stronger performance in mid-tier price segments is expected to help offset broader weakness, pointing to greater resilience even as overall growth remains negative. The forecast points to modest improvement, not a quick rebound. SipSource projects total core spirits to improve from -4.19% in Q1 2026 to -3.68% by Q2 2027. That is not a V-shaped recovery, nor a return to sustained growth. It reflects a market working through a real correction—category by category, price tier by price tier. As the summer selling season continues and year-over-year comparisons become slightly more favorable, the data suggest conditions should improve incrementally. Seasonal demand, continued stabilization in key categories and the World Cup’s reported on-premise bump are hopeful tailwinds worth watching. For buyers, importers and brand builders, the takeaway is practical: the back half of 2026 will reward decisions grounded in where the data say the market is going, not where it was two years ago. That is what SipSource is built to do. The market is adapting. Strategies should adapt with it. Opportunities abound. Click for more info

s distribution becomes more competitive and supplier portfolios continue to grow, Frontline Beverage offers brands a scalable alternative to building expensive internal sales teams. The beverage industry has never offered brands more opportunities—or more challenges. New brands continue entering the market at a record pace, distributors are carrying larger portfolios than ever before, and chain retailers are becoming increasingly difficult to access without dedicated expertise and relationships. At the same time, many suppliers lack the resources to hire full-time sales teams, regional managers, and chain account executives needed to support growth. The result? Too many brands secure distribution only to discover that distribution alone is not enough. “One of the biggest misconceptions in our industry is that once you get distribution, the hard work is over,” said Alicia Vargo, Managing Partner of Frontline Beverage. “The reality is that distribution is just the beginning. Without feet-on-thestreet support, chain retail management, and market execution, brands often struggle to gain traction, drive depletions, and maintain distributor attention.”

The Growing Risk of Being Lost in the Portfolio Today’s distributors are managing more brands than ever before. While distributors remain critical partners, their sales teams are stretched across expanding portfolios, making supplier-driven market support increasingly important. For emerging brands, this creates a significant challenge.

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Without active representation in the market, brands risk potential elimination from distributor portfolios In an environment where distributors are constantly evaluating portfolio performance, brands that fail to generate demand can quickly lose priority.

A New Approach to Scaling Frontline Beverage was created to solve this problem. Through a national network of experienced beverage sales professionals and dedicated chain retail leadership, Frontline allows suppliers to access high-quality market support, distributor management, and chain retail representation without the cost and complexity of hiring a full-time team. The model provides suppliers with: • Dedicated in-market sales representation • Distributor acquisition and management • Regional and national chain retail coverage • Account development and execution and merchandising support • National growth strategy Rather than hiring multiple employees across several states, brands can deploy experienced Frontline representatives in key markets and scale coverage as growth demands.

Flexibility in an Uncertain Market For many emerging and growth-stage brands, flexibility is just as important as execution. Traditional hiring models require significant

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investments in salaries, benefits, travel, management, and infrastructure before results are proven.

professionals and national chain retail leaders, Frontline helps suppliers expand distribution, increase depletions, and scale nationally.

Frontline’s model allows brands to enter and build new markets, support distributor relationships, and pursue chain retail opportunities with substantially lower upfront investment.

For more information, contact Frontline Beverage:

As brands grow, coverage can expand market-by-market, creating a scalable growth platform aligned with the realities of today’s beverage landscape.

sales@frontlinebeverage.com www.frontlinebeverage.com Real People. Real Markets. Real Growth.

From Market Support to National Scale In addition to market representation, Frontline Beverage now provides dedicated chain retail management, giving brands access to experienced chain account leaders capable of pursuing regional and national retail opportunities. This integrated approach allows suppliers to combine field execution with strategic retail growth, creating a complete pathway from local market activation to national expansion.

The Future of Brand Building As competition intensifies and distributors continue to evaluate portfolio performance, suppliers that invest in market support will have a significant advantage over those that rely solely on distribution. The future belongs to brands that create demand, support their distributors, and actively manage their growth. Frontline Beverage believes the industry needs a more flexible and affordable way to accomplish that mission. “We don’t believe brands should have to choose between growth and affordability,” said Sam Anderson, managing parter at Frontline Beverage. “Our goal is simple: give suppliers access to the people, relationships, and execution they need to win in today’s market—without the cost of building a national organization from scratch.” About Frontline Beverage Frontline Beverage is a national beverage sales organization providing market representation, distributor acquisition and management, chain retail services, and growth strategy for emerging and established beverage alcohol brands. Through a network of experienced market sales

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RE-ENGINEERING THE FUTURE OF HOSPITALITY WHERE VERIFIED CONVENIENCE, GUEST EXPERIENCE AND RESPONSIBLE INNOVATION CONVERGE

Some entrepreneurs chase trends. Others spend years quietly building what the world doesn’t yet realize it needs. For Corey Yantha, founder and CEO of Dispension, the vision began in 2017 with a deceptively simple question: Why hasn’t anyone reinvented the way age-restricted products are delivered?

of hospitality’s most talked-about emerging technologies. Through countless iterations, regulatory hurdles, engineering challenges, and years of persistence, he remained focused on a single mission: creating a secure, compliant, data-driven platform that makes purchasing age-restricted products faster, safer, and more enjoyable.

The answer wasn’t another vending machine.

But functionality alone was never enough.

It became Verified Convenience. A new approach to autonomous retail that combines speed, security, compliance, and exceptional guest experience into one seamless platform.

Every great product creates an emotional response.

A two-time inventor and lifelong entrepreneur, Yantha spent nearly a decade bootstrapping Dispension from an idea into one

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When designing SmartServ, Yantha wanted people to smile before they even touched the screen. Inspired by the iconic silhouette of the original Game Boy, the machine’s familiar proportions evoke curiosity and nostalgia while embracing the clean simplicity of modern

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consumer electronics. The result is something that feels less like a vending machine and more like the iPhone of autonomous retail. Sleek, approachable, and intentionally designed to invite interaction. That philosophy extends throughout the entire guest experience. Live games continue streaming while purchases are made, ensuring fans never miss a second of the action. A vibrant 55-inch digital display stands high above the crowds, creating new sponsorship and advertising opportunities for venue partners. Its compact footprint allows SmartServ to fit into locations where traditional concession stands simply can’t. Every design decision serves both the guest and the operator.

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Then there are the innovations most people never see. Professional sports venues require alcoholic beverages to be served open. Rather than treating that as a limitation, Dispension invented OpnServ, a fully automated robotic system that opens every beverage before it’s dispensed, eliminating another operational challenge while maintaining compliance. The company’s innovation doesn’t stop there. Perhaps the most ambitious innovation isn’t designed to sell a beverage at all, it’s designed to prevent one from being served. Dispension is pioneering Intoxivision, an intoxication detection system that could redefine how society assesses impairment. Today, intoxication is still largely determined through subjective human judgment or chemical testing performed after an incident has occurred. Yantha envisions a future where Intoxivision, an advanced thermal imaging and artificial intelligence platform, can help identify physiological signs associated with impairment in real time, creating opportunities to intervene before a vehicle is driven, heavy equipment is operated, or alcohol is served. If successful, the technology has the potential to influence industries far beyond hospitality, from transportation and logistics to manufacturing, public safety, and entertainment. Like SmartServ itself, Intoxivision is rooted in a simple idea: the best safety systems don’t just react to problems, they help prevent them. Together, SmartServ and Intoxivision reflect a broader vision for the future, one where technology enhances convenience while strengthening safety, accountability, and responsible decision-making. That philosophy is beginning

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to resonate across North America. SmartServ has been deployed across professional sports venues, bowling centers, golf courses, entertainment destinations, and hospitality properties. The platform has processed more than 100,000 transactions while helping venues increase access to concessions, reduce wait times, improve operational efficiency, and unlock new revenue opportunities through digital advertising and data analytics. What began as a startup fueled by determination has evolved into a vertically integrated technology company combining proprietary hardware, software, robotics, computer vision, artificial intelligence, and real-time analytics into a single platform. For Yantha, however, the journey has never been about building machines. It’s about reimagining how people experience hospitality. As consumer expectations continue to evolve, autonomous retail is no longer a futuristic concept, it’s becoming an essential part of modern venue operations. Dispension’s approach demonstrates that innovation doesn’t happen by replacing people. It happens by empowering operators, improving the guest experience, and making every interaction faster, safer, smarter, and more memorable. Sometimes the best ideas aren’t just about reinventing the product. They’re about reinventing the experience.

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ehind every memorable night at the bar is a story worth sharing. Pouring Stories is the podcast where those stories come to life. Raw, honest conversations with bartenders, mixologists, industry leaders, and unforgettable characters from the spirits and hospitality world. I started the show because I have seen how exceptional service and elevated experiences are about so much more than what is in the glass. They come from integrity, attention to detail, and genuine connections that turn strangers into regulars. The purpose is to celebrate that human side of the industry and explore what it really means to raise the bar, whether you run a busy Vegas spot or create intimate luxury moments.

The conversations have taken some wild and wonderful turns. One that captured the rock and roll spirit of bar life was my episode with Adam O’Donnell. It was full of unfiltered banter and bar stool wisdom, including those laugh out loud moments that prove the best nights often come from the most unexpected places. A real standout was the episode with Katie Kush. We got into personal stories and wild anecdotes from the Vegas scene, including how we first met at the Peppermint Hippo during a Porn Star Martini competition. We mixed Tequila Mules and Margaritas while talking about her career, the surprising professionalism on set, relationships, hobbies like junk journaling, and

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plenty of laughs. It is the kind of candid, high energy conversation that shows why this city and this industry never get boring. On the more reflective side, my talk with J.R. Starkus unpacked the origins of the Painkiller and laid out a blueprint for bar integrity and real hospitality management. It reminded me why the fundamentals always matter. Looking ahead, I plan to grow Pouring Stories by bringing in more voices from the spirits world and entertainment. I want to open the door to bigger collaborations and guests who share the same passion for great stories and great drinks. Live events and tapings here in Las Vegas are also on the horizon, where the energy is always high. The goal is to keep the conversations flowing and the standards rising, one pour at a time. Pouring Stories is not about having all the answers. It is about creating space for the stories that make this work meaningful and reminding anyone who pours, serves, or loves a great bar that the best experiences are built one authentic moment at a time. Tune in wherever you get your podcasts and follow along at @pouringstoriespodcast on Instagram and TikTok.

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Interview with Sammy Hagar & Rick Springfield By Michele Tell

ome brands are built in a lab. Others are built in the limelight, with a little luck, a lot of history, and the kind of friendship that only gets richer with age. Beach Bar Rum belongs firmly in the second category. The brand brings together Sammy Hagar and Rick Springfield, two rock icons whose creative connection began decades ago with a song, deepened through years of mutual respect, and eventually became a spirited collaboration that now spans three distinct rum expressions. The story begins in music, not in spirits. According to Springfield, his producer Keith Olsen wanted to bring in an outside song after “Jessie’s Girl,” and that song was Hagar’s “I’ve Done Everything for You.” Springfield remembers the moment clearly: “My producer wanted to bring in an outside song and I said, ‘Whoa.’ I really wanted my original material to be a focus point, but after hearing ‘I’ve Done Everything for You’ I knew immediately it was the right song to be released after ‘Jessie’s Girl.’ It was a really rockin’ song, and I knew it was the right song to do next.” That decision helped define a lasting connection between the two artists and opened the door to a friendship that has lasted more than 40 years. Springfield also credits Hagar with helping early in his career. “Sammy was instrumental in the beginning of my music career and really helped us with all aspects

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of touring with lighting and sound,” he says. That kind of support matters, especially in an industry where trust is earned the hard way and developed over time. The relationship continued long after the single was released, and the two stayed in touch through the years, with Springfield joking that he suspects Hagar may have been “pissed” when Springfield’s version became the bigger hit. It is a classic rock anecdote, but it also reveals the real chemistry underneath the joke: admiration, a little competitive fire, and a bond that never subsided. That friendship made the rum partnership feel organic rather than opportunistic. During COVID, Springfield says, Hagar called him with a proposal: the rum drinks were already in place, and he wanted to know whether Springfield wanted to partner. Springfield’s response was immediate. “Sammy is brilliant when it comes to many entrepreneurial spirits. He hit it out of the park with Cabo Wabo tequila, and later, Santo with restaurant icon Guy Fieri, so I was excited from the

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get-go to do this with him.” He adds that Sammy does not simply lend his name to products — “he creates it from the ground up” — which is part of what makes the collaboration feel so credible. Hagar’s own path into spirits was built the same way: personally, patiently, and with a deep hands-on instinct for what works. He has described falling in love with real tequila during a 1983 trip to Cabo, when a properly made margarita changed the way he thought about agave and quality. He has said that the experience was transformative, and that it set him on a path toward understanding how spirits should be created with intention and integrity. That same mindset ultimately carried into Beach Bar Rum, where the emphasis is on flavor, balance, and a tropical identity that feels both fun and serious at the same time. Hagar’s goal? To make sure the rums clearly had their own personality and identity and did not simply get lost when blended with other cocktail elements.

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“I love the idea of spirits,” Sammy Hagar has said, and rum became the next natural lane in his personal spirits business journey. It is an easy statement to read as casual, but it actually gets at the heart of what makes his brand-building work so well. Hagar approaches spirits like a creator, not an endorser, and that difference matters in a category where authenticity is everything. Beach Bar Rum reflects that philosophy through its production, its packaging, and the way the lineup is built around distinct use cases rather than generic flavor positioning. Hagar is perhaps the most hands-on producer in the industry touching every element of creation from inception, creation of the juice, bottling, labeling and marketing.

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After multiple successful tequila brands, rum was the next natural experience. “I introduced the world to real tequila, made with no additives, preservatives, coloring, sugar, or glycerin — just pure tequila,” said Hagar, “and because vodka doesn’t have much taste to it, I turned my sights on creating a highly flavorable rum,” he said. Hagar reflects on the beginning of the process… “At the time, I was living in Hawaii, and I started working with sugarcane there. Hawaiian cane is exceptional, and I would take it to the old C&H Sugar factory to make special sugar for our distillery. White Cane Rum was our first release, but once you factored in the cost of the product and shipping it from

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Hawaii, it became too expensive for most buyers. It was hard to price it for the bar, so I eventually moved rum production to Puerto Rico.” Beach Bar Rum now includes three Puerto Ricanmade expressions: Platinum Rum, Kola Spiced Rum, and Red Head Macadamia Nut Rum. The portfolio is crafted with all-natural ingredients, fine Caribbean cane molasses, and multiple distillations for a cleaner, more polished finish. It is a lineup designed to work behind the bar and at home, with each SKU bringing a different personality to the glass.

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Beach Bar Platinum Rum: Tropical notes with hints of coconut and banana make the well-balanced white rum a flavorful complement to a mojito, daiquiri, pina colada, or to sipping neat or over ice. The newly enhanced, all-natural premium white rum is the base for the other flavors of Sammy’s Beach Bar Rum, as well as Sammy’s Beach Bar Cocktail Co. sparkling rum cocktails in a can.

750 ml bottle/40% ABV/80 proof. Website: SammysBeachBarRum.com Photos: Sammy’s Beach Bar Rum: Here Socials: Instagram Facebook X Sold in stores: CA, NC, NJ, NV, TN, TX, Canada Sold online: Here MSRP: $24.99

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Platinum Rum Platinum Rum is the clean, versatile anchor of the lineup. The brand describes it as a premium white rum with tropical notes and hints of coconut and banana, built to shine in cocktails like the Mojito, Daiquiri, Piña Colada, and Mai Tai. It is the bottle that can move from simple mixers to more expressive serves without losing its easygoing appeal, taste and feel. In the glass, Platinum reads as polished and approachable. It has enough character to register on the palate, but it is designed to collaborate with citrus, herbs, and tropical fruit rather than overpower them. That balance makes it the most flexible expression in the family, especially for consumers who want one bottle that can do a little of everything.

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Beach Bar Kola Spiced Rum: Kola Spiced is a proprietary spice blend featuring kola nut extract, lending hints of vanilla and coffee. Made with all-natural flavors and colors and no added sugars, Hagar recommends using his Kola Spiced for the ultimate rum-and-cola, as well as for island cocktails to add a hint of spice.

750 ml bottle/35% ABV/70 proof. Website: SammysBeachBarRum.com Photos: Sammy’s Beach Bar Rum: Here Socials: Instagram Facebook X Sold in stores: CA, NC, NJ, NV, TN, TX, Canada Sold online: Here MSRP: $24.99

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Kola Spiced Rum Kola Spiced Rum is the most immediately playful expression in the family. The brand says the rum is built on a white-rum base infused with kola nut extract and spices, producing hints of vanilla and coffee and giving it a natural home in a rumand-cola build. It is a warm, easygoing, cocktailready expression with enough flavor to stand on its own. Says Hagar, “this one gives you a pow with every sip.” Springfield has said Kola Spiced is his favorite, calling it “the spiced rum” he just loves cold. That kind of straightforward endorsement is often the most persuasive, because it sounds like how real drinkers talk about the bottle they actually reach for. In brand terms, Kola Spiced gives Beach Bar Rum a breezy, cocktail-ready edge, with warm vanilla and coffee notes that make it a natural fit for a Rum & Cola.

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Beach Bar Red Head Macadamia Nut Rum: Infused with macadamia nuts and fruit and vegetable juices, Red Head Rum is a distinctly different and exotic-tasting rum to be enjoyed as a cordial or mixed into cocktails. Hagar recommends sipping on Red Head with a cigar.

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Red Head Rum Red Head Macadamia Nut Rum is the line’s most whimsical and distinctive expression. It is infused with macadamia nut character and fruit-and-vegetable juices, creating a flavor profile that is richer, rounder, and a little more unexpected than the other two bottles. The brand describes it as an exotic-tasting rum that can be enjoyed as a cordial or mixed into cocktails. It is the most unforgettable taste in the portfolio and a favorite by both musicians.

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The name itself adds to the memory factor. Red Head is cheeky, colorful, and easy to recall, which matters in a category where shelf visibility and quick recognition can make a real difference. It also rounds out the portfolio by giving the brand a richer, more indulgent option that complements the cleaner Platinum and the more spice-driven Kola expression.

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What makes Beach Bar Rum work is that it does not feel like a celebrity licensing play. Hagar has built a reputation for doing spirits the hard way, from the ground up, and Springfield clearly respects that approach. “Sammy has an amazing brand and is a genuine great guy,” Springfield said. “What makes him special is he just doesn’t slap his name on anything, he creates it from the ground up and takes his time with each step,” he said.

a product with a story that feels lived-in rather than manufactured. A brand that is approachable, affordable and memorable. The business side is strong too. Beach Bar Rum has expanded through national sales and marketing support, with distribution and retail availability helping the brand reach a broader audience. That matters in spirits, where good branding opens the door, but repeat purchase depends on what is in the bottle.

That authenticity gives the brand a wider cultural lane. It is rooted in classic rock, but it also speaks to consumers who want

“It’s like music,” said Springfield, “writing the song isn’t enough – now you must get people to listen to it. Same with our rum,

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it is created, it is perfection, and now Sammy and I are on a world tour for people to drink it,” he said. Sammy shared with us his special trick for the best Mojito using Beach Bar Rum’s Blanco – and instead of using a simple syrup or Triple Sec, use a raw brown granulated sugar – which will never dissolve completely. After you stir it vigorously, it falls to the bottom giving you an unsweetened cocktail in the beginning and gradually getting sweeter as you drink it – this way you get different experience, he said. Beach Bar Rum is not just a collaboration;

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it is a long-running creative friendship bottled with intention. It has the kind of easy charisma that comes from two people who already know how to work together, and the kind of product story that beverage buyers, bartenders, and consumers can all understand quickly. For a brand built on music, memory, and momentum, that is exactly the right kind of staying power. What’s next? I can just tell you something is coming… www.SammysBeachBarRum.com

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ar Convent Brooklyn 2026 demanded the stage, and secured its place as one of the most important drinks-industry gatherings of the year: a high-energy, globally connected, trend-setting showcase where the future of spirits, bars, and beverage innovation gets debated, discovered, and poured.

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Returning to Industry City on June 9-10, the show is set to feature over 200 brands, more than 80 first-time participants, and a packed education lineup that makes BCB feel less like a trade show and more like the pulse point of the modern bar world. Hendrick’s Gin brought a playful, high-style rooftop energy to BCB 2026, turning the brand into one of the show’s more memorable social stops. The activation fit Hendrick’s personality perfectly: whimsical, premium, and made for conversation, with the skyline setting adding a little extra theater to the trade-show buzz. In a year defined by experiential marketing, it stood out as a polished example of how spirits brands are using BCB to create buzz beyond its traditional standout booth.

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THE STATE OF BCB 2026 BCB Brooklyn feels like a trade show that has matured into a strategic platform for the beverage business. The official materials frame it as a meeting point for the global bar and hospitality community, with the show floor now spanning spirits, mixers, ready-todrink beverages, barware, and operational solutions. That mix signals where the category is headed: brands are no longer only selling liquid, they are selling complete bar programs, service tools, and format innovation. The biggest takeaway for 2026 is that BCB is leaning into scale without losing curation. The event’s preview highlights growth in exhibitor footprint, more product debuts, and

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a stronger emphasis on how brands tell their stories to buyers, bartenders, and distributors. In other words, BCB is positioning itself not just as a place to sample what’s already on shelves, but as a launchpad for what comes next in the drinks industry. MAJOR BRAND LANDSCAPE The 2026 show floor is described as broad and category-rich, with established producers and emerging companies’ side by side. The official preview names Chinola Fresh Fruit Liqueurs and Badger Bevs as examples of brands using BCB to debut new products, including premium low-ABV and mixer innovations. That kind of launch activity shows BCB’s value as a trade-first venue for product storytelling and trial.

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DOMESTIC AND INTERNATIONAL BCB’s international angle is one of its defining strengths. The event’s show description emphasizes that attendees can explore a wide range of domestic and international brands across spirits, beer, and no/low categories. Industry coverage of the 2026 return also notes worldwide representation, with dedicated areas and brands from places such as Japan, Italy, and Peru. For 2026 specifically, the official preview does not publish a domestic-versus-international brand split, so any exact breakdown would be guesswork. What can be said confidently is that BCB is still selling the global marketplace idea hard, and that international product discovery remains central to the

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show’s appeal. For an audience of buyers, bartenders, and brand builders, that global mix matters because it reflects where flavor, format, and drinking culture are evolving fastest. EDUCATION AND SPEAKERS Education is where BCB 2026 looks especially strong. The official education page says the Main Stage is curated by the Education Committee, Park Street University returns with business-focused sessions, the new Workshop Stage adds hands-on learning, and Liquid Lounges provide intimate demos and tastings. The education themes for 2026 include advanced bartending, business and legal issues, community impact, industry trends, marketing technology, and career development.

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The event preview also highlights Lynnette Marrero as BCB Brooklyn’s Head of Education, and industry coverage confirms she is again central to the programming direction. The broader education structure matters as much as any single keynote because it shows BCB’s shift toward practical, multi-format learning rather than one-dimensional panel programming. That is a smart move in a market where professionals want usable ideas on operations, menu engineering, leadership, and consumer shifts—not just inspiration. FEATURED PROGRAMS BCB 2026’s special programs give the show more personality and more reasons to linger beyond the booths. The preview highlights

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the BCB Borough Lounge, the VIP Lounge, the Brand Accelerator Pitch Competition presented by Women of the Vine & Spirits, Authors Alley, Courtyard Bar East, Pride on the Pour, Citrus Social, Garnish Garden, and the “Between Shifts” wellness sessions. That mix makes the show feel like a layered hospitality festival as much as a trade convention. The Brand Accelerator Pitch Competition stands out because it connects emerging beverage brands with decision-makers and resources. Authors Alley adds an editorial and cultural dimension, while Pride on the Pour and Between Shifts suggest BCB is also paying attention to inclusion and wellness, not just sales. These programs are important because they reflect the current spirits world: business performance, identity, com-

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munity, and experiential design are increasingly intertwined

Attendance And Scale On attendance, the official BCB site lists more than 5,700+ professionals and 150+ exhibitors on the homepage, which appears to be a live summary of the broader BCB Brooklyn platform rather than a final 2026 show total. The 2026 preview, however, says the event will host over 200 brands and more than 80 first-time participants. External event coverage also describes the show as having over 275 vendors in attendance, though that is from a media write-up rather than the official preview. The combination of exhibitor growth, packed courtyards, interactive lounges, and expand-

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ed education points to a show that is trying to be both a business marketplace and a cultural moment for the industry. That is probably the best shorthand for BCB in 2026: bigger, more immersive, and more aligned with where the bar world is heading. 2026 TRENDS IN SPIRITS The trends threaded through BCB 2026 are easy to spot. No/low ABV continues to be a major category, with the official site specifically calling out no and low-alcohol beverages as part of the show’s focus. RTDs, premium mixers, barware, and operational solutions also show how brands are broadening beyond traditional spirits bottles to meet changing bar and consumer needs. [bartender +2]

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There is also a clear emphasis on global cocktail culture and local activation. The show’s programming references international influences, regional ingredients, and cultural connections, while on-site experiences like Garnish Garden, Courtyard Bar East, and Citrus Social turn those ideas into something tangible. In practical terms, BCB 2026 captures a market that wants flavor innovation, better-for-you options, stronger brand identity, and more immersive hospitality.

BCB Brooklyn 2027 is scheduled for June 8-9, 2027 at Industry City, and the official website is BarConventBrooklyn.com.

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Press Release

LAS VEGAS – July 13, 2026 – Bradshaw Kentucky Straight Bourbon Whiskey, the double gold-winning spirit founded by NFL legend and Pro Football Hall of Famer Terry Bradshaw, is raising a glass to summer with three exclusive bourbon packages available for a limited time. Now through Labor Day, Monday, Sept. 7, fans can shop the specially priced packages featuring products from the Bradshaw collection on the Bradshaw Bourbon website. Designed for backyard barbecues, pool parties and summer celebrations, the package options include: • The Pitmaster: Flagship Bradshaw Kentucky Straight Bourbon Whiskey and Bradshaw Bourbon BBQ Sauce. Regularly priced at $85.99, on sale for $75.99. • Now We’re Cookin’: Flagship Bradshaw Kentucky Straight Bourbon Whiskey and “The Bradshaw Family Cookbook.” Regularly priced at $120.99, on sale for $100.99. • Cooking with the QB!: Flagship Bradshaw Kentucky Straight Bourbon Whiskey, Bradshaw Bourbon BBQ Sauce and “The Bradshaw Family Cookbook.” Regularly priced at $145.99, on sale for $115.99. The bourbon itself is no stranger to the winner’s circle. The Flagship Bradshaw Kentucky Straight

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Bourbon Whiskey, the bourbon featured in the packages, was recently awarded Double Gold at the 2026 SIP Awards and a gold medal in the 2026 San Francisco World Spirits Competition. The small-batch spirit is crafted in the heart of Kentucky from the finest grains and aged in hand-selected barrels to deliver notes of vanilla, toffee, spice and oak. Rounding out the packages are two family favorites. “The Bradshaw Family Cookbook” offers a collection of Southern comfort recipes contributed by the Bradshaw family, including Terry Bradshaw’s son-in-law, Noah Hester, an award-winning chef and owner of Hamm’s Meat + Market in McKinney, Texas. Noah, who is also Bradshaw’s partner in Bradshaw Bourbon, created Bradshaw Bourbon BBQ Sauce, which brings a rich, smoky complement to backyard grilling. Together, the collection reflects the family’s deep roots in food, hospitality and the kind of cooking that brings people to the table. Bradshaw Kentucky Straight Bourbon Whiskey recently earned “Best in Show” and a Double Gold Medal at the Wine & Spirits Wholesalers of America Tasting Competition for its 6-year cask strength single barrel bourbon as well as a Gold Medal from the 2026 SIP Awards. The Flagship Bourbon was awarded Double Gold at the 2026 SIP Awards and a gold medal in the 2026 San Francisco World Spirits Competition.

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For more information and to find Bradshaw Bourbon Kentucky Straight Bourbon Whiskey, visit bradshawbourbon.com and follow @thebradshawbourbon on Instagram and @bradshawbourbon on Facebook.

About Bradshaw Kentucky Straight Bourbon Whiskey Founded in 2020 by NFL legend and longtime bourbon aficionado Terry Bradshaw and his son-in-law, award-winning chef Noah Hester, the Bradshaw Kentucky Straight Bourbon Whiskey collection includes the flagship small-batch 6-year-aged and a 12-year-aged small batch bourbons, along with new 6-year- and 12-yearaged single barrel bourbons, each showcasing notes of vanilla, toffee, spice and oak. Blended from the finest grains and carefully aged bourbons matured in hand-selected barrels to deliver depth, balance and character, Bradshaw Kentucky Straight Bourbon Whiskey has earned multiple gold, double gold and platinum medals at leading international spirits competitions, including “Best in Show.” Bradshaw Kentucky Straight Bourbon is part of the Tag Reserve Spirits portfolio. More information is available at bradshawbourbon.com.

About Terry Bradshaw The first NFL player with a star on the Hollywood Walk of Fame, Terry Bradshaw is a four-time Super Bowl champion, two-time Super Bowl MVP and an inductee in the Pro Football Hall of Fame. A multi-Emmy Award-winning broadcaster and Sports Broadcasting Hall of Fame inductee, the former quarterback of the Pittsburgh Steelers joined “FOX NFL Sunday” as co-host and analyst with the show’s inception in 1994. Bradshaw is also a popular actor who has starred in the box office hits “Failure to Launch,” “Father Figures,” and “Robots,” television appearances including “The Masked Singer,” “Better Late Than Never,”

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and two seasons starring alongside his family in E! Entertainment’s hit reality show, “The Bradshaw Bunch.” The multi-faceted entertainer is also a New York Times best-selling author, a gospel and country singer, the star of his own stage production, “The Terry Bradshaw Show,” a motivational speaker, and a successful entrepreneur whose brand portfolio is highlighted by Bradshaw Kentucky Straight Bourbon Whiskey.

About Tag Reserve Spirits Tag Reserve Spirits is a premium spirits portfolio company representing a curated collection of distinctive, founder-led and culturally relevant brands across whiskey, rum and ready-to-drink cocktails. Its portfolio includes Terry Bradshaw’s Bradshaw Kentucky Straight Bourbon Whiskey, which includes three expressions: the original 5.5-year small-batch bourbon, and single-barrel 6-year and 12-year aged bourbons; Campesino Rum, an additive-free Panamanian rum founded by Hatton Smith and rooted in sustainability, conservation and traditional distillation, with Silver and 8-Year expressions; Saint Cloud Bourbon, a luxury Kentucky straight bourbon with expressions ranging from small batch, full proof, 8 Year and highly allocated Abstract; GameDay All American Spirits, the first premium spirits brand built specifically for U.S. sports fans; and Tribini Espresso Martini, a fast-growing ready-todrink (RTD) line made with real espresso, sixtimes distilled vodka and all-natural ingredients. Together, Tag Reserve Spirits’ brands are unified by a commitment to quality, authenticity and storytelling designed to resonate with modern, discerning consumers across lifestyle, sports and luxury spirits culture.

Media Contacts Stephanie Wilson | Richard Robinson 702-278-2828 | tagspirits@wickedcreative.com

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Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants need help to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still need more certainty in their futures. Help has arrived with this book. This restaurant success guide provides vital information on protecting the significant investment—sometimes ranging from $250,000 to $425,000—required to open and keep a restaurant running during the first six months. Michael started his career with an ice cream business and founded several restaurants, a frozen food distribution business, a restaurant consulting service, and

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