June 2013 - enter here

June 2013spicedRUMNew Brands, Proofs& Flavors Stretchthe CategoryPERNOD RICARDINNOVATIONSLuxury Lives OnRAISING THE BARRIOMulti-Cultural MarketingCENTRAL COASTDoes the AVA Matter?alsoBEER COCKTAILSBrews’ New Calling

JUNE1304FEATURES18 THE SPICE IS RIGHT: Spiced rum stretches its wingswith new brands, different proofs and expanded flavors30 RAISING THE BARRIO:Wine, spirits and beer marketers embrace a bravenew multi-cultural world36 CALIFORNIA’S WINE CENTRAL: The Central Coast ison top of its game, but do enough consumers care?40 BEER’S NEW CALLING: COCKTAILS: With flavorsand cocktails driving bar business, beer is getting into the mix47 WASHINGTON—THE BIG PICTURE: The state’svintners aim to do it all, and do it well18DEPARTMENTS02 Pub Page: Chacewater Awarded / Rise & Fall of Prohibition04 Industry News: Baltimore Hosts Major Palm Bay Event06 Industry News: Charmer-Sunbelt Journeyman Honored07 Brand Awareness: Small Craft Warning08 At The Bar: Rum Closes Gap on Vodka's Preeminence12 New Products & Promotions16 Industry Snapshot: Mohammed Sheik of RNDC26 Brand Profile: Pernod Ricard’s high-end portfolio44 Brand Profile: Beam indentifies the top three trends52 Association Update: Successful Legislative Session54 Association Event: BCLBA Bull & Oyster Roast56 Brand Profile: Bulldog Gin58 MD Wineries: Eat-Drink-Go LOCAL...60 MD Scene: Southern Wine & Spirits Out and About64 MD Scene: Reliable Churchill on The Scene68 MD Scene: Republic National Distributing CompanyAround Town4736VOLUME75Number6 June 2013 Beverage Journal 1

PUBPageChacewater Awarded‘Golden StateWinery of the Year’The oldest and (considered by many tobe) one of the most prestigious wine competitionsin North America recently namedChacewater Wine Company the 'GoldenState Winery of the Year.' The judging included2,890 wine entries from almost 700California wineries. The competition rankedChacewater Wine Company the best wineryin the state, having achieved the highestaverage rating.“I am thrilled to see our hard work ofthe last year be recognized by such a bighonor and numerous high ranking awards,”said winemaker Mark Burch.Chacewater's wines are crafted fromgrapes grown by select Lake County grapegrowers as well as from organic and sustainablyfarmed grapes from their Estate SierraFoothills vineyard.Rise and Fall ofProhibitionThanks to the work of the Bill of RightsInstitute and the support of the Center forAlcohol Policy, educators across the countrynow have access to a comprehensive “Toastthe Constitution!” lesson plan to teachstudents about the rise and fall of nationalProhibition.Developed in partnership with theNational Constitution Center’s AmericanSpirits: The Rise and Fall of Prohibitionexhibit, the lesson plan teaches studentsabout the origins of the 18th Amendment,the individuals and groups who fought forand against Prohibition, and the events thatled to its eventual repeal with the passage ofthe 21st Amendment.As part of the lesson, students can usetheir new knowledge as well as their drawingskills to get classmates to identify and definekey terms in a game of Prohibition Pictionary.Students can learn about the roles ofhistorical figures from the era by taking ontheir identities for a dinner party.“It’s important for today’s youth to learnthe important lessons of Prohibition and thehistory of our nation’s alcohol policies,” saidCenter for Alcohol Policy Advisory CouncilMember and Cumberland School of LawProfessor Brannon Denning. “No otherproduct in our nation’s history has been thesubject of two constitutional amendments,the second of which gave each state the rightto regulate it as they see fit.”“The fascinating history surrounding therise and fall of Prohibition offers a great lessonin federalism, and this new lesson planpresents these important topics in a fun andcreative way,” Denning added.Anyone interested in learning moreabout the lesson plan can visit the Bill ofRights Institute website atwww.billofrightsinstitute.org.PUBLISHED MONTHLY BYTHE BEVERAGE JOURNAL, INC.(USPS 783-300)74 Years of Continuous PublicationWeb Site www.beveragejournalinc.comSubscription / Advertising / Editorial Inquiries:410-796-5455PUBLISHERStephen Pattensteve@beveragejournalinc.com410 796-5455PRESIDENTLee W. MurayVICE PRESIDENTThomas W. MurayCOLUMNISTSKevin Atticks kevin@marylandwine.comTeddy Durgin teddy@beveragejournalinc.comAlan Horton alann@beveragejournalinc.comRobert Plotkin robert@barmedia.comSOCIAL MEDIA MANAGERClint Griggsclint@beveragejournalinc.comMemberTHE BEVERAGE NETWORK152 Madison Avenue, Suite 600 New York, NY 10016Web Site www.bevnetwork.com • 212-571-3232The Maryland Beverage Journal and the Washington, DC BeverageJournal are registered trademarks of the Beverage Journal, Inc.All rights reserved.Periodicals postage paid at Baltimore, MD and additional mailing offices.Subscription rates: MD edition; 1 year $45.00 plus tax, 2 years$75.00 plus tax, 3 years $100.00 plus tax, FedEx Ground delivery$85.00 plus tax per year per edition, single copies $10.00 plus tax.DC edition; 1 year $36.00 plus tax, 2 years $60.00 plus tax, 3 years$83.00 plus tax, FedEx Ground delivery $85.00 plus tax per year peredition, single copies $5.00 plus tax.The opinions expressed by guest columnists are their own andnot necessarily those of The Beverage Journal, Inc. The BeverageJournal, Inc. is an affirmative action/equal opportunity corporation.Copyright 2013 the Beverage Journal, Inc. No part of this magazinemay be reproduced without the written consent of the publisher. Notresponsible for unsolicited material or advertising claims.Here are (l-r) Mike Parmele, NationalBeverage Brokers; Luke Manuel, Chacewater WineCompany; and Christina Findley, The Bottle Shopin Rockville, MD; at a recent/localChacewater tasting event.Lesson Plan TeachesStephen PaTTENPublisherThis magazine was mailed from Baltimore, Maryland on or beforethe 21st of the preceding month. If there has been a delivery delay,please contact your local postmaster.POSTMASTER: Send address changes to:The Beverage Journal, Inc.P.O. Box 159, Hampstead, MD 21074-01592 Beverage Journal June 2013 www.BeverageJournalInc.com

IndustryNEWSBaltimore Plays Host to Major Palm BayInternational Portfolio TastingBy TED DURGINPalm Bay International recentlybrought its Winemaker Tour 2013portfolio tasting to the BaltimoreMarriott. Everyone in attendance --from area industry professionals to storeowners to restaurant operators -- wassuitably impressed with the collectionof international wineries and spirits producerson display in one of the hotel’sbiggest ballrooms.Gary Schlem, General Manager– Wine & Spirits for Palm BayInternational, remarked, “As animporter, you’re traveling with dozens ofyour valued producers, winemakers, andBarry Cregan, SWS; Jessica Willey, Palm Bay; Chris Haroza, Terra Andina, and Andrew Gergel,all with SWS; are shown here showcasing Terra Andina Wines.Anne Poniatowski, representative forMas de la Dame.owners. You have to make sure you arecoming into the right town. You can’tafford a lackluster turnout. Everybodyhas been ecstatic with the kind of supportwe’ve had here in Baltimore.”For some, the Baltimore tastingwas an opportunity to educate. AnnePoniatowski of France’s Mas de la Damestated, “People tend to know moreabout grapes than about regions. Sothis is an opportunity to explain to themthe differences between Provence andBordeaux and Burgundy and so forth.”For others, the event was an opportunityto reach out to new clients and reconnectwith old friends and colleagues.Among those who expressed such sentimentswas Massimiliano Giacomini,Cavit’s export director for the USA,Canada, and South America. “You getto see a lot of people you know, a lotMassiniliano "Max" Giacomini, Export DirectorUSA, Canada & South America for Cavit.Gonzague De Luze of LD VINSBordeaux Chateau.Thibault Poisson, Export Manager forChateau de Montfort.Elin Mann, representative of the Arrogant Frogbrand created by winemaker Jean-Claude Mas.4 Beverage Journal June 2013 www.BeverageJournalInc.com

Gary Schlem, General Manager,Wine & Spirits at Palm Bay International.of people you do business with all in oneplace,” he stated.Palm Bay International offers one of themost comprehensive portfolios of importedwines and spirits in the United States. Thefamily-owned business was founded in thelate 1970s and today imports productsfrom more than 50 suppliers spanning fourcontinents. Its current portfolio includestop wine estates throughout France andGil Shatsberg, head winemaker for theIsrael-based Recantati Winery.Italy, as well as Argentina, Chile, Germany,Israel, and other countries.Maria Stevens, Brand Ambassadorfor J.M. Fonesca Wines of Portugal, concluded,“We are blessed and privileged tobe associated with the best-run importer inthe United States. They do it all with asmile!” nDr. Bernd Kost, Managing Director ofDeutsches Weintor' Blue Fish label.EDWARD "TEDDY" DURGIN is a graduate ofUMBC. In additional to his freelance journalistduties, he is an entertainment reviewer. You maycontact Teddy at tedfilm@comcast.net.3141 Frederick Ave. Baltimore, MD410-945-7878 or 800-848-7748CAREYSALES.COM

IndustryNEWSCharmer-Sunbelt Journeyman Wine ProgramGrads Honored at Recent EventsBy TED DURGINThose who completed the Charmer-Sunbelt Journeyman Wine Programwere honored at two recent celebrations.The first was held on Tuesday,April 16, at the offices of WashingtonWholesale. Kevin Dunn, President ofReliable Churchill LLLP and WashingtonWholesale, announced the graduation ofsix associates from Washington Wholesaleat the morning event that included a champagnetoast. The bubbly also poured Friday,May 3, at the Curtis Bay, Md., headquartersof Reliable Churchill where Dunnannounced the graduation of 15 associatesfrom the program. Both events alsofeatured comments from Bill Van Hall,Director of Learning and Developmentat Washington Wholesale and ReliableChurchill.The 12-session course started May 2012and was completed this past October. Thefinal exam was held in early January andfeatured more than 200 multiple choice,matching, and short answer theory questions,along with a semi-blind tastingtest. The curriculum covered everythingfrom grape growing to wine making tothe sensory evaluation of wine. Programparticipants also learned about the history,geography, and laws of all of the world’smajor wine-producing regions. The classeswere facilitated by Van Hall and TimO’Hare, Lower Atlantic Regional Directorof Education and Sales Training for theCharmer Sunbelt Group.Both the April 16 and May 3 celebrationsalso featured a presentation of the BeyondExcellence Awards. Those eligible successfullycompleted the Charmer-SunbeltJourneyman Wine Program, alongwith the Charmer-Sunbelt JourneymanSpirits Program and the Charmer-Sunbelt Apprentice Knowledge Program.Washington Wholesale recognized GeorgeConcannon, Christian Hayes, and NickKohut as Beyond Excellence associatesfor 2012. Reliable Churchill, meanwhile,announced Sharon O’Reilly as a BeyondExcellence associate for 2012.At the Reliable Churchill event are Rick Slaughter, Jennifer Pierce, Don Messinese, Eric Bader, Justin Cockcroft, Dan Good, Craig Tekverk, Dan Moore, KristiWinterstein, Cindi McDaniel, Sharon O’Reilly, Mike Heinbauch, Casey Wood, Bill Van Hall, Tim O’Hare, Ashley Watson, Larissa Walters, and Stu Weisshaar.At the Washington Wholesale event are Kevin Dunn, Nick Kohut, Jeff Rowlett, George Concannon, Christian Hayes, Ryan Baird, Tim O’Hare, and Bill Van Hall.6 Beverage Journal June 2013 www.BeverageJournalInc.com

BRANDawarenessSmall Craft Warning –Über PilsBy Al HortonHeavy Seas brewer and general managingpartner Hugh Sisson, whoearned a Master’s Degree in Theaterfrom the University of Virginia, bringsa strong sense of imagery and drama tothe beer business. His beers evoke asense of adventure and the panache ofswashbuckling pirates. One such beer,“Small Craft Warning – Über Pils” is agood example of his artistic leanings.Small Craft Warning - Über Pils is aninteresting name for a beer. Pilsner or pilsis a classic beer style that was developed inCzechoslovakia in 1842. Beer brewed in thepilsner style is typically straw colored, hasa white head, is light bodied and containsa low to moderate amount of alcohol.Über translates literally to “superior”but the word is now commonly used todescribe something over the top. SmallCraft Warning - Über Pils is aptly named asthis Pils does not fit the classic descriptionand its flavors and color are certainly overthe top for a Pils. This is a beer that standson its own and defies a ready classification.Small Craft Warning - Über Pils hasa deep gold color and pours into a glasswith a tight light tan head of foam. It hasa moderate but steady effervescent throughout.Overall its taste is a complex blend ofsweet malt, a pleasant hop bitterness andaroma accompanied by a smooth velvetysensation in the mouth from beginning toend. At the finish, the beer’s unique flavorcharacteristics continue to linger acrossthe palate and at the back of the mouth.The Heavy Seas Brewery located inHalethorpe, MD produces Small CraftWarning – Über Pils using two row GermanMunich malt as a base malt and Caramaltfor color and taste. It also has a blend of sixdifferent hop varieties (Warrior, Palisades,French Strisselspalt, Saaz, Simcoe andCascade) that provide flavor and aroma.This hop mixture leans toward the aromaand flavor side rather than to hops withmore astringent bittering properties.At 7.5% alcoholby volume, SmallCraft Warning– Über Pils is definitelyheavy in termsof alcohol level. Awaning hint of alcoholcan be detectedat the finish.Altogether, SmallCraft Warning –Über Pils is worthyof its name. Thefirst whiff of thehop and malt aromacombination signalsa warning to whatis ahead. Whatwaits is pleasantbeer drinkingexperience. Plan onreplenishing yoursix-pack as it won’tlast long. Cheers!POS Solutions for Restaurants & RetailRun your POS from aniPad or iPod....?....We do!!THE LEASING LEADERIN ICE MACHINESPoint of SaleLoss PreventionCustomer LoyaltyInventory ControlRemote AccessHandhelds & WirelessIntegrated SurveillanceContact us for more information.800-265-8765info@bmepos.comServing the Mid-Atlantic RegionBME Business Systems, Frederick, MD100% FREE SERVICE100% FREE PARTS100% FREE INSTALLATION100% FREE DELIVERY100% FREE TAX DEDUCTIBILITY100% FREE INSURANCE100% FREE EMERGENCY ICE REIMBURSMENTSTEP UP OR DOWN PRIVILEGEAS LITTLE AS $3.00 PER DAY!Call us at the number listed below and join the many who already benefitfrom leasing. Mention this ad and get your first months rent FREE.TOLL FREE 800-895-1201OR Email us at: info@credentialleasing.comAUTHORIZED DEALERHOSHIZAKI

atthebarRum ClosesGap onVodka’sPreeminenceBy ROBERT PLOTKINEverything that youmight have heard about rum beingthe next hot spirit is true. In thepast five years, its sales have significantlycut into what once seemedlike vodka’s seemingly insurmountablelead. The category now accountsfor 13.2% of all distilledspirits sold in the U.S.Why is rum shooting up thecharts? One explanation is thatit is a dynamic and diverse spiritwith a “fun in the sun” image.Rums are made in exotic places ina broad range of styles—from clearand light-bodied to dark and fullflavored.It is also a spirit thatadapts well to barrel aging, andunlike vodka, rums are gracedwith brilliant hues and captivatingaromas. Its approachabletaste profile means that there’sno learning curve necessary toenjoy rum. Rum is also relativelyinexpensive, another advantage itenjoys over other spirit categories.But the shared attributes thatput rum on the map are theirmixability and universally popularflavor. “Rum can be used inany cocktail that calls for eitherwhiskey or vodka, only the resultingdrink will likely taste better,”says Aidan Demarest, master mixologistand owner of Neat in LosAngeles. “Premium rums have ataste and aroma that lifts it headand shoulders above most otherlight liquors when it comes todrink making. Rum brings with itan attitude of fun, relaxation andenjoyment. It has an easy going,laid-back persona that most everyonecan relate to.”With the resurgence of the cocktailand strengthening sales ofspirits on-premise, the categoryis a natural beneficiary. “The primarymarket segments for rumare men and women betweenthe ages of 21-29. Its rich flavors,mixability and affordabilitymake the whole category attractiveto consumers,” observes KimBrandi, CEO of Iconic Brands,importer of recently releasedDeadhead Rum, Apocalypto Tequilaand Flashbang Spirits. “Traditionalon-premise consumers,empowered with more disposableincome and knowledge as theymature, are now buying rum atretail outlets as well, further drivingoverall category sales.”“Look for the super-premium segmentof the rum category to continuegrowing rapidly,” contendsJulie Reiner, owner of New York’sfamed Flatiron Lounge and TheClover Club. “For a brand of luxuryrum, its consumers are ‘optingout’ of other spirit categoriesand switching from other superpremiumbrands. As more upperechelon rums become available,expect to see a significant exodusof consumers from the other spiritcategories. Top-shelf rums areone of the few luxury items thatmost people can easily afford.”Another propelling force inrum’s climb to stardom is the8 Beverage Journal June 2013 www.BeverageJournalInc.com

American consumer’s continuingeducation into the differences betweenthe various spirits. Enthusiastsand aficionados are becomingmore knowledgeable aboutrum, the nuances between thedifferent appellations and qualityfactors such as methods of distillation,water source and agingstyles.Up and Coming BrandsIn an evolutionary sense, rumis a maturing category. As aficionadosgrow more discerning, distillersare responding by releasingthe best and brightest theircraft can produce. The category’ssteadily increasing popularitymeans that a stream of interestingnew brands will continueentering the market. Guaranteedthat tomorrow’s major players aretoday’s recent arrivals. Presentedthen is our scouting report on therums with the insidetrack on greatness.Banks5 Island BlendThose looking foran incomparable rumexperience need lookno further than thiscrystalline gem fromBanks. It’s a singularblend of 21 individual rums from6 distilleries located in 5 differentnations—Trinidad, Jamaica,Guyana, Barbados and Java. Eachof the small batch rums is barrelaged and filtered to removetheir color. They are carefullyselected for the distinctive characteristicsthey contribute to thefinished blend. The rum has anexpansive fruit and spice bouquetand a delectable palate of vanilla,chocolate, toffeeand roasted peppers.The finish islong and glorious.(Winebow Inc.)CalicheCaliche (pronounced“kah•lee•chee”) isan artisanal blendof four molasses-based, columndistilledrums by Distilleria Serrallésin Puerto Rico. Three ofthe rums were aged in charredAmerican oak barrels for 3, 4 and5 years. The fourth rum was Soleraaged, the system for maturingspirits and fortified wines perfectedby the famed sherry and brandyde Jerez producers of Spain. Afterblending, the rums are filteredfor essential purity and to removethe color obtained during barrelaging. It has a mesmerizing bouquetand the long-lasting flavorsof caramel, bananas,nutmeg, cinnamonand vanilla beans.(Serrallés USA)ClémentV.S.O.P.Rhum VieuxAgricoleEstate-producedClément is one of Martinique’spreeminent agricole rhums, atraditional style of rum distilledfrom fresh cane juice rather thanmolasses. The Clément V.S.O.P.is made from a blend of columndistilledagricole rhums and agedfor a minimum of 3 years in recharredbourbon barrels. It isthen transferred to seasoned Cognacbarrels for an additional yearof aging. The mahogany huedrhum has a delectable palate ofchocolate, fig, ripe plums, amarettoand red wine thatslowly fade into a memorablefinish. (RhumClement)Gosling’sFamilyReserve RumCrafted at Bermuda’soldest survivingbusiness, Gosling’sFamily ReserveRum is made from a premiumblend of continuous- and potdistilledCaribbean rums, thesame blend of rums as the famousGosling’s Black Seal, butbarrel aged considerably longer.Extended aging imbuesthe rum with a dark mahoganyappearance, luscious characterand complexity reminiscentof a well-aged malt. In keepingwith its storied past, theFamily Reserve is marketed ina hand-numbered Champagnebottle sealed with black wax.It’s easy to appreciate why Gosling’sis the national spirit ofBermuda. (Castle Brands)(continued on next page)www.BeverageJournalInc.com June 2013 Beverage Journal 9

atthebarPlantation3 StarsFew better illustratethe tremendous appealof white rum than thisultra-sophisticated offering fromPierre Ferrand Cognac. The “3Stars” refer to the famed bastionsof Caribbean rum—Jamaica, Trinidadand Barbados—from whencethe firm obtains its spirits. Therums selected are pot-distilledfrom local sugar cane molassesand matured in small oak barrels.Afterwards, they are shipped tothe Cognac Ferrand Estate wherethey are transferred to small Cognacoak barrels for further maturationin the estate’s cellars. Itsaromatics alonequalify the rum forsainthood. (PierreFerrand Cognac)Prichard’sFine RumOur country has had a longassociation with rum and Prichard’sis the closest representationof a traditional American rumthat exists. Handcrafted in Kelso,Tennessee, it’s made from sugarcane molasses from Louisiana,limestone-filtered spring waterand 5 times distilled in a copperpot still. To increase the influenceof the wood, master distillerPhil Prichard ages his rum fromsmall, charred American whiteoak barrels. This American amberclassic is highly aromatic andbrimming with the tempting flavorsof honey, spice, vanilla andmalt. (Prichard’s)Pusser’sBlue LabelPusser’s is historyin a bottle,an authentic recreationof the rumserved to sailorsin the British RoyalNavy for centuries.Aside fromits unique place inhistory, Pusser’scontinues to beproduced in theWest Indies usingthe same wooden pot still employedby the Admiralty for 300years. No other spirit is created ina wooden still, the staves of whichcontribute greatly to the brilliantflavors of the finished rum. Pusser’sis a hardy spirit with a medium-weightbody and a lively set ofsemisweet, oaky aromas. The rumis invaluable addition behind thebar. (Shaw-Ross Int’l)Ron Barceló ImperialMade in the Dominican Republic,this sterlingsmall batch rumis distilled fromfreshly pressedsugarcane juice,cane harvestedfrom the distillery’sown fields.Barceló Imperialis comprised of a blend of rumsaged up to 10 years in charredAmerican oak barrels. The resultis a dark copper colored spiritwith a full, velvety textured bodyand a captivating floral and fruitbouquet. Its soft, gentle entry expandsquickly filling the mouthwith the lip-smacking flavors ofcaramel, cinnamon, vanilla, roastedalmonds and tropical fruit.The finish is long and luxurious,similar in complexity to an alembicbrandy. A postprandial masterpiece.(Shaw-Ross Int’l)South Sea RumHandcrafted in Perth, Australia,South Sea rum is distilled fromfree-run sugarcanejuice in two separatebatches. Some of thejuice is distilled in acopper pot still, theremainder in a moretechnologically advanced,continuousstill. The distillatesare then blendedtogether and left tomature for two years in both newAmerican oak and charred, exbourbonbarrels. Once the rumhas reached optimum maturation,it is rendered to 80 proof usingpure spring water from the nearbyrainforest and bottled intact andunfiltered. It’s a handmade spiritbrimming with character and personality.(Duggan’s Distillers) nROBERT PLOTKIN is a judge at the San FranciscoWorld Spirits Competition and authorof 16 books on bartending and beveragemanagement including Secrets Revealedof America’s Greatest Cocktails. He can bereached at www.AmericanCocktails.comor by e-mail at robert@barmedia.com.10 Beverage Journal June 2013 www.BeverageJournalInc.com

NEWPRODUCTS&PROMOTIONSABSOLUT LAUNCHES SINGLEESTATE LUXURY ELYX VODKAFresh off being named Best Vodka andwinning Double Gold at the San FranciscoWorld Spirits Competition, Absolut Elyx isnow in select markets across the U.S. Thisluxury vodka combines traditional handcraftedexpertise and copper distillation, defined byexceptional purity and smoothness. Bottledin a modern decanter package with realcopper accents, Absolut Elyx blends style andsubstance.HOUSE OF DEWAR’S INTRODUCESHIGHLANDER HONEYAvailable since April, Dewar’s Highlander Honeyinfuses Dewar’s White Label blend with handchosenScottish honey. The resulting spirit has amellow character with both sweetness and bite.This is the first offering of Dewar’s “Highlander”range which will showcase innovations usingindigenous Scottish ingredients. 80 proof.absolut.comdewars.comSRP: $49.99 SRP: $23.99CAVIT COLLECTION FROM PALMBAY DEBUTS NEW PACKAGINGThe Cavit Collection has introduced newpackaging for its full range of popular northernItalian wines. Inspiration for the new labelscame from the Dolomite Alps, and the labelsand outer shippers feature a die cut of theAlpine mountains as well as a more prominentlogo, a more detailed image and a color bandcorresponding to each variety. Available in187ml 4-packs, 375ml, 750ml and 1.5L sizes.JFJ EXTRA DRY CALIFORNIACHAMPAGNE IS PRETTY IN BLUEThe updated packaging for JFJ Extra DryCalifornia Champagne features a label in alovely blue hue similar to a certain iconicjewelry brand’s boxes. It’s a sparkling winethat is perfect for summer celebrations likeengagement parties, showers, weddings andgraduations. Says winemaker Bob Stashak,“Flavors reminiscent of apples, limes and pearsfit nicely with a little bit of a nutty characteristic,before a clean and balanced finish.”palmbay.combroncowine.comSAY HI TO FIREFLYDISTILLERY’S LATEST: MOONSHINEFrom the creators of original Firefly Sweet TeaVodka comes Firefly Moonshine. Six variations—White Lightning, Apple Pie, Caramel, Cherry,Strawberry and Peach—range between 41.1 and100.7 proof and provideunique flavor and SouthCarolina character. Originallya distillery secret, foundersJim Irvin and Scott Newittare bringing it nationwide.WESTERN SPIRITS BRINGSFRENCH CLASS WITH KÜHL VODKAKühl Vodka is an 80 proof vodka made from French wheat anddistilled at least four times. The infusion process for creatingthe brand’s range of flavors ensures that this is vodka withflavor as opposed to flavored vodka. KühlVodka is available in many flavorsincluding originalunflavored, HotCinnamon, ChocolateWhipped and KeyLime Margarita.fireflymoonshine.comSRP: $17.99-$18.99kuhlvodka.comSRP: $11.9912 Beverage Journal June 2013 www.BeverageJournalInc.com

NEWPRODUCTS&PROMOTIONSTHE BAY IS LATEST FROMPHILADELPHIA DISTILLINGPhiladelphia Distilling proprietor AndrewAuwerda is a University of Maryland alum, soit’s fitting that his company has released TheBay Seasoned Vodka. This vodka is distilledfour times and infused with a blend of traditionalChesapeake Bay seafood seasonings and seasalt. An ideal choice for Bloody Marys, withoyster shooters or enjoyed alongside a pile offresh blue crabs.thebayvodka.comSRP: $26/1Lfacebook.com/TheBayVodkaNICHOLAS ENTERPRISESLAUNCHES CARLOS MURPHYORIGINAL CINNAMON SPICED TEQUILANicholas Enterprises Inc has introduced Carlos Murphy“The Legend” Original Cinnamon Spiced Tequila, a100% blue agave reposado tequila infused withnatural cinnamon flavors, The Legend offerscinnamon aroma on the nose and a soft, smoothfinish. Currently being launched across the U.S.,Canada, Japan and Belgium; bottled at 70 proof.carlosmurphytequila.comSRP: $19.99818-735-6690VOGA ITALIAN WINEPRESENTS PROSECCOVoga Italia, imported from Italy by EnovationBrands, has added Prosecco to its portfolio.The Italian sparkling wine is growing inpopularity; Voga is made near the townof Conegliano in the Veneto region, andproduced with an extended Charmat methodto improve its perlage. A balanced wine withhints of citrus fruit. Available nationwidestarting this month.BALLETTO VINEYARDS & WINERY:QUALITY FROM THE VINETO THE GLASSThe Balletto family makes their wines inCalifornia’s Russian River Valley. Out of 500estate acres, the winery uses just 50. Ballettowines are low in alcohol, with higher acidityand subtle flavors. The flagship wines in theportfolio are Chardonnay and Pinot Noir; thewinery also produces Gewürztraminer, PinotGris, Rosé of Pinot Noir and Zinfandel.vogaitalia.comSRP: $13.99broncowine.comSKINNYGIRL COCKTAILSWELCOMES “NEW GIRLS” TO PORTFOLIOTimed for summer fun, Skinnygirl Cocktails has fouradditions to its successful portfolio. Mojito was themost-requested flavor from fans and comes in at 19.9proof with fresh citrus notes. Sweet ‘n Tart GrapefruitMargarita is a new twist on the original,also at 19.9 proof. White Cherry Vodkaoffers sassy cherry and creamy vanillaat 60 proof. Moscato offers soft tropicalnotes and is 9% ABV. All are less then100 calories per serving.PINNACLE VODKA PRESENTSNEW SWEET FLAVOR ADDITIONSPinnacle recently introduced two new flavorsto its vodka portfolio—Rainbow Sherbet andStrawberry Shortcake. Distilled five times, bothfun flavors pay homage to classic desserttreats and are extremely mixable. RainbowSherbet offers citrus notes of lime andorange along with creamy raspberry, whileStrawberry Shortcake brings to mind freshstrawberries and pastry cream.SRP: $14.99/MoscatoSRP: $14.99/Mojito/MargaritaSRP: $21.99/White Cherry Vodkafacebook.com/Skinnygirlcocktailspinnaclevodka.comSRP: $12.99www.BeverageJournalInc.com June 2013 Beverage Journal 13

Historic Santa Rita cellarsApalta, a bowl of vineyards withinColchagua Valley, has proven to be agreat source for multiple red varieties.RED HOTChile’spalette of grapes inspiresthe ART OF BLENDING—and yields red winners atmultiple price pointsBY W. R. TISHBlended wines are as old as the proverbialvine-covered hills, but in Chile,the allure of combining red varietieshas a decidedly modern feel. Unconstrainedby rules and empowered by widelyimproved viticulture, winemakers—and, inturn, consumers—are reaping the rewardsof strategic experimentation.Blending makes perfect empiricalsense. Jorge Perez—national sales managerfor T. Edward Wines, which imports highlyregarded blends from Altair, Quebrada deMacul (Alba de Domus) and Antiyul—comparesmaking single-varietal wine to “askinga chef to cook with one ingredient.”Several factors make blending inChile especially fresh and exciting.While the country enjoys the plethoraof quality Rhône and Bordeaux grapes,neither appellation requirements nortradition compel producers to followthose formulas—opening the door tomore creative combinations. Perhaps evenmore important: Carmenere, Chilean’srediscovered red grape, is a wild card.Late to ripen and prone to exhibit a greencharacter, varietal Carmenere bottlingscan be a challenge. But in hands ofwinemakers looking to create distinctiveblends, Carmenere is not unlike a chef’ssecret spice. (Interestingly, at lastyear’s “Tapestry of Terroir”REDBLENDSSIZZLENielsen reports thatfor 2012, the redblend category wasup 5.1% in value—astronger showing thanany varietal wine except Moscato.While domestic wines are drivingthe category and imported exampleswere flat in 2012 overall, a fourthquarter surge suggests a shift inmomentum. Chilean red blends wereup 18.9% in value and 13% in volumein the final 13 weeks of 2012, comparedto the same period in 2011.tasting stage by Wines of Chile, the numberof Carmenere blends outnumbered thevarietal Carmeneres, 44 to 30.)One Chilean winemaker with aninteresting perspective on blending isRodrigo Soto, who has worked all overChile and recently returned from a multiyearstint at Benziger in Sonoma. Now, aschief winemaker for Huneeus Vintners, hecrafts blends for the Veramonte, Primusand Neyen labels. “Chileans have alwaysbeen very conservative and academic—focused on stand-alone Cabernet, Merlot,Carmenere, etc.,” says Soto. “Californiais much less conventional, and they aremore open to utilizing all of the elementsavailable. That is what we are trying to dowith blends. You need flexibility to makemore complete, interesting wine. That wasoriginal concept in Europe, too.”Pricing in Synch with QualityNot surprisingly, blends are becoming especiallyprominent among many brand newwines reaching the U.S. from Chile. Chalkit up to the category heating up, and toChileans becoming more strategic in vineyardand product development.ALL PHOTOGRAPHS COURTESY OF WINES OF CHILE

Styles reach across a broad spectrum.Fortunately, and impressively, though,value is the glue that holds the diversitytogether. Wines at the budget end, suchas Viña San Pedro’s Epica and Casillerodel Diablo’s new Winemaker’s Blend aresmooth, juicy and easygoing. Jumping upin price toward $20, the wines show morestructure and intensity. And toward $40and up, Chilean red blends are big, seriousand complex. The pricing is in synch withthe wines’ character—and in most cases representexcellent value compared to similarlypriced blends from California and Europe.Chile is clearly in the midst of a learningphase with respect to red blends. Littleis being taking for granted, and chances arebeing taken. For example, Montes—whomade their first Bordeaux-style “M” fromthe 1996 vintage—is going Rhône with anew wine under their Outer Limits label.Rodrigo Soto, chief winemaker atHuneeus VintnersMatías Barros, marketing manager for thewinery, says “CGM,” a Carignan-Grenache-Mourvèdre, is the product of extreme highdensityplantings at the highest elevationsin Colchagua’s acclaimed Apalta sub-zone.“The three grapes each add something,”he notes, “and the blend was born of playingwith them. Carignan is the elegantnose, Grenache the pure fruit, Mourvèdrethe backbone.”Especially at higher price points, effortsare being made to express both quality anda sense of place. Emiliana’s “Coyam,”now in its tenth vintage and hailingfrom a vineyard fresh off Biodynamiccertification, is an example of how blendsare works in progress. Winemaker NoeliaOrts explains: “Over the years, Coyam haschanged as we came to better know ourvineyard—the special plots, the appropriatemanagement for each variety like pruning,leaf thinning, green harvest, sun exposure,etc., the precise moment to pick the grapes.We taste lots of berries to decide whenthey are ready. And of course each yearCoyam has different grape percentagesand the varieties can even change. There isno recipe.”Taken as a whole, the upswing in Chileanred blends is itself best viewed as a blend—of experience and novelty. Americans canlook forward to a steady flow in vintagesto come, as Chilean red blends representsome of the most interesting wines in theSouthern hemisphere. nTASTING NOTES: CHILEVERAMONTE RESERVARED BLEND 2012Central ValleySimplydelicious.This wineis a perfectexample ofthe wholebeing moreimportantthan theparts; full of fruit but not tuttifrutti.Just enough structureto make it food-ready. Superbvalue. SRP: $12HACIENDA ARAUCANO“CLOS DE LOLOL” 2009Lolol ValleyImpressivley structured andelegant, reflecting French roots(Francois Lutron); aromas ofjam and tobacco, then veryround in the mouth with tanninappearing in the balancedfinish. Refined, complex.Blend is 38% Carmenere, 28%Cabernet Sauvignon, 20%Syrah, 14% Cabernet Franc.SRP: $24MONTGRAS “QUATRO” 2011Colchagua ValleyJuicy without being overripe,smooth but not soft, fullflavoredbut not heavy, thisblend of Cabernet Sauvignon,Carmenère, Malbec and Syrahhas a dressy-casual feel. Openfor dinner…or for a party. Nicered fruit from start to finish.SRP: $15PRIMUS “THE BLEND” 2010Colchagua ValleyPlenty ofplum fruitand just akiss of oakhere. Atonce freshand rich;harmonious,with velvetytanninspeekingthrough in the finish. Blend is39% Cabernet Sauvignon, 28%Carmenere, 23% Syrah, 10%Merlot. SRP: $19.99LOS VASCOS “GRANDERESERVE” 2010Colchagua ValleyAt 75% Cabernet Sauvignon,this blend’s character leanstoward Bordeaux. Cherry,plum and blackberry mix withcedar, pencil and spice notes.Elegant, balanced; excellentbang for the buck. SRP: $20EMILIANA “COYAM” 2010Colchagua ValleyThis generous wine displays itsSyrah (38%) prominently; alsohas Carmenere, Merlot, anddollops of other grapes. Stylisticallydark in fruit, but bright andvibrant. Vanilla, pepper andfloral notes provide complexity.Fine structure. SRP: $37SANTA RITA “TRIPLE C” 2007Maipo ValleyVery Bordeauxlike,with abalance ofearthinessand fruit, thiswine is 65%Cabernet Franc,30% CabernetSauvignon, 5%Carmenere;each grapeis vinified andaged separatelythen blended just beforebottling. Develops beautifully inthe glass. SRP: $38NEYEN “ESPIRITU DEAPALTA” 2008Colchagua ValleyBig and beautiful, thisCarmenere-Cabernet blendhas ample fruit, oak, tanninsand length, with herbal and tobacconotes adding complexityto concentrated red fruits. Surprisinglyyouthful impressionbodes well for aging as well.SRP: $50

IndustrysnapshotRNDC’s Mohammed SheikExits After 32 Years in the Beverage BizBy TED DURGIN"If you love your job,you have to do it theright way. Well, Iloved my job. I neverhad a problem with anybody,and I never missed a meeting.”“If you love your job, you have todo it the right way. Well, I loved myjob. I never had a problem with anybody,and I never missed a meeting.”Those are the words of MohammedSheik, recently retired sales representativefor Republic National DistributingCompany (RNDC). This married fatherof two gave more than three decadesof his life to the beverage business,working first with Forman Brothersbefore that family-owned companywas acquired by Republic National.His colleagues threw him an elaborate“32 Years of Achievement Retirement Party”on April 25 at Washington, D.C.’s FujimarRestaurant & Lima Lounge. So manypeople who had been important to Sheik’slife and career were in attendance, includingEd Sands, owner of Calvert WoodleyFine Wine & Spirits in D.C. “That wasmy first job, working for him,” Sheik noted.“He is the one who originally recommendedme for my job. He is like a brother to me.”He continued, “I will miss the peoplethe most, no question about it. TheHIS IMMEDIATE PLANS: He will travel toEthiopia for a month and a half.HOBBIES AND SPECIAL INTERESTS:Gardening and yard work.customers do not want to see me leave,because many of them I have had sinceI’ve been with the company. You buildrelationships, and you build honesty. Youhelp each customer make more profitsand save money. That way, they don’tmind giving you more business each time.Treat them well. These are people whoput bread and butter on your table. Ifthey don’t buy, you don’t have a job.”Throughout his career, Sheik pridedhimself on being exceptionally knowledgeableabout the business. He particularlyenjoyed sharing that knowledge with hisclientele. “In the beverage industry,” hesaid, “there is a lot of product to sell, alot of things to learn about spirits andwine. Every day, you learn something. Thecustomers are hungry for that knowledge.Each time when you go out there and try tomake a sale, the customers will respect youwhen you give them knowledge that theydid not have before. Some of them open arestaurant, and they know a lot about food.But they don’t know anything about liquoror wine. You become their consultant.”Over the years, he developed his owncode to work by: “Never lie to the customer.Even if they ask you, you never say to thecustomer, ‘No.’ You tell them, ‘OK, I willtry. I will contact my management. I willsee what I can do for you.’ Then, if youweren’t successful, you tell them: ‘Sorry,I tried. But it didn’t work.’ And theyunderstand that, and they appreciateyou for what you tried to do for them.”WHERE HIS VACATION HOUSE IS:VirginiaHIS BIGGEST INSPIRATION:His wife, Patricia. “She is the one who pushedme. Without her, I would not be where I amtoday. I give all credit to her.He has also made sure to leave hiscustomers in classy style by groominga successor. “I have given her all theinformation she needs for each customer,”he stated, without providing a name. “Itell her, ‘Don’t give a chance to the othercompany to penetrate and take yourbusiness from you.’ I have also told thecustomers, ‘Treat her as you have treatedme. Give her all of the business youhave given to me. She is the only personwho will take care of you like I did.’”As emotional as it has been to leaveRNDC, Sheik laments that he exits anindustry that is very different from the onehe first fell in love with. He stated, “Thecompany did change so much. Really thewhole industry has changed . . . changedto numbers. Numbers, numbers, numbersand little else. On top of that, youhave what they call ‘innovation.’ Thereare SO many new products now -- somany vodkas, so many gins, so manyrums. What are you going to do withall of these new products? You go to thecustomers. Their bar is full already.”Sheik concluded, “The old system isyou go to the customer, you talk to him,you explain to him. You sell the product.Nowadays, you can send the picture in ane-mail, and that’s the way a lot of [businessis done]. But that isn’t sales. Thecustomer looks at the e-mails, and theydon’t even have to respond to you. But ifyou go personally and talk to them, thenthey tell you ‘Yes’ or ‘No.’ Or they maysay, ‘Get back to me next week.’ I willmiss those very wonderful relationships.”EDWARD "TEDDY" DURGIN is a graduate of UMBC.In additional to his freelance journalist duties, he isan entertainment reviewer. You may contact Teddy atteddy@beveragejournalinc.com.

NO REGRETSby Miguel OlmedoAretsky’s Patroonin NYCWhile white rums are the standard pick forsimple rum drinks, mixologists are increasinglytapping spiced and aged expressions to addrichness and complexity to cocktails. No Regrets,pictured here, is based on “Santa Teresa 1796”Rum, plus Aperol, Punt e Mes Vermouth and adash of orange bitters.Spice is RightNew brands, different proofs, added flavors — spiced rum stretches its wingsBY JACK ROBERTIELLOGiven the numerous unusual products released in the past fewyears, it’s not often that folks in spirits world are surprised bya new launch, but the recent announcement of a version ofCaptain Morgan Spiced Rum finished in Sherry casks didraise eyebrows. More importantly, though, it marks a significantsignpost in the expansion of the spiced rum sub-category, more oftenthought of as a party drink for post-graduate frat boys.It’s been a remarkable few years for spiced rums, as the categoryhas been stretched with brands boasting higher proof, different flavorprofiles, a range of price points and some groundbreaking imagery.Case in point: Kraken, the fast-growing rum that recently grabbedconsumer and advertising industry attention with its remarkablethree-dimensional billboards in Chicago, the Kraken itself slitheringits giant tentacle into an apartment to grab a potential customer.Both activities are part of the continuing efforts by brandsto stand out in an increasingly crowded field, which of late hasbeen led by a flotilla of nautical characters. Captain Morgan,Admiral Nelson’s, Sailor Jerry, Blackheart and Blackbeard haveNO REGRETS COCKTAIL PHOTOGRAPH BY JENNY ADAMS

•spiced RUM•Blue Chair Bay’s expressions; inside the pavilion visitor center ofCruzan Distillery; and Atlantico, star-powered by Enrique Iglesias.all enjoyed success, giving spiced rum anedgier, more rebellious image than that ofmilder white rums still favored for CubaLibres, piña coladas and simple tropicalconcoctions. Of course, just because arum’s name links to sea-faring does notmean it’s any less authentic than otherrums. Brinley Gold Shipwreck Rum is aperfect example of a serious flavored rumportfolio—spiced, vanilla, coffee, mangoand coconut—that has shown tremendousgrowth since its founding on theisland of St. Kitts in 2002.“Spiced rum in the past five yearshas definitely taken on a lot of innovationsand there has been a explosionof brands,” says Toby Whitmoyer, vicepresident, brand managing director of Bacardi’srum portfolio that launched theirspiced expression Oakheart in late 2011.“The leaders of the category are strugglingto continue to grow with the many brandscoming in. We see an attractive opportunityto expand the category and we expectcontinued innovation.”The innovation seemed limited toprice, proof and the incorporation ofadditional flavors until the announcementfrom Captain Morgan, alreadywith nine line extensions that includepremixed cocktails (Long Island IcedTea), high proof (Black) and mixed flavors(Lime Bite).“Our robust innovation agenda contributesto our growth, which is how thelimited edition Captain Morgan SherryOak Finish came to be,” says Diageo’s TomHerbst, vice president and U.S. CaptainMorgan brand director. “It’s a rich and flavorfultake on the brand’s signature blend.Our overarching goal remains to becomethe number one rum brand by 2015.”SPICE IN THE DRIVER’S SEATIt’s that activity along with other newbrands that has pushed spiced rum sofar so fast; without its growth in 2012,what was essentially a flat year for rummight have turned negative, accordingto recent data. Rum, the second largestcategory after vodka, grew just 1.5% in2012, to nearly 25.5 million cases, accordingto numbers provided by theDistilled Spirits Council of the UnitedStates, while brands like Kraken, SailorJerry and Oakheart showed double- andtriple-digit growth last year.The innovation is fine with people incharge of fast-rising spiced rums, includingSailor Jerry, says Ken Reilly, categorymarketing director at William Grant. “Arising tide lifts all ships, and the fact thatconsumers are discovering spiced rumsthrough a lot of strong brands differentiatedin the segment bodes well,” he says.That tide is rising with loads of newspiced rums entering the market: thisspring, Malibu debuted a low-calorie, 30%ABV spiced iteration with a light spice,smoked vanilla, and cinnamon flavorprofile targeted to female consumers. Followingthe launch of the George ClooneypartnershipCaliche Rum last year, the latestcelebrity rum comes from singer KennyChesney, who in May launched in 32 marketsBlue Chair Bay Rum in three expressions:white, coconut and coconut spiced.And earlier in the year, the Gallo folksturned their hands to rum with ShellbackWhite and Spiced. “Millennials are engagedin the category and over-index withrum | SELECTION•••••••••••••••••••••••••••••••••••••••••••••••••••••••••

•spiced RUM••• •• •• •• ••RUM, THE SECOND LARGESTSPIRIT CATEGORY AFTERVODKA, GREW A MODEST1.5% BY VOLUME IN 2012;BUT WITHOUT SPICED RUM’SROBUST CONTRIBUTION, THEOVERALL U.S. RUM MARKETMIGHT HAVE SHRUNK.•• •• •• •• ••rum on a dollar contribution basis. However,they move to other spirits perceivedto be more sophisticated as they progressin life,” says Gerard Thoukis, senior directorof marketing for Shellback. To gatherthem before they graduate to other brownspirits, Shellback Spiced was developed tobe smooth, easy to drink, sweet and fruity,with a less vanilla characteristic prominentin many spiced rums.On the other hand, Oakheart is beingpositioned as a sippable rum that’s morerefined and mature, with a slight smokyflavor profile. Captain Morgan SherryOak Finish aims for complexity was well,showing notes of oak, sherry, vanilla, caramel,dark cherry and cocoa with a slightfloral undertone.While females make up half the spicedrum demographic, the volume is greateramong young males, and that’s where twobrands owned by Heaven Hill, AdmiralNelson’s and Blackheart, operate, sayscompany spokesman Josh Hafer. Blackheartappeals to those seeking higherproof and an edgier image, while AdmiralNelson’s consumers are more price-sensitiveand less into premium imagery.As the spiced choices increase, researchreveals that consumers think ofspiced as simply dark rum, which encouragesbrands like Sailor Jerry to eye competingfor drinking occasions with highlybranded whiskies and other brown spirits.It’s even showing up in cocktails, as Diageo’sTom Herbst points out. “As mixologycontinues to evolve and diversify,the demand for spiced rum has increasedsteadily,” says Herbst. “Overall, consumersare becoming more receptive to brownspirits, which includes spiced rum, whetherin cocktails or enjoying on the rocks.”So, high proof or low, strong or mild,bold or easy, premium or value, spiced rumbuyers have a range of choices. And that’slikely to continue as the category stretches;it’s clear that right now, spice is right.“Spiced rum is a significant segment of theoverall rum category and its going to continueto expand, and there will continueto be innovation whether it’s marching upthrough different tiers of aging or proof orflavors,” says Whitmoyer.It will be interesting to see the extentto which the heightened attentionto spiced rum spills over into flavoredrums. Bacardi has happily extended intomultiple flavors—some, such as DragonBarry, quite exotic—as well as lower-proofready-to-serve cocktails. Brands JumbieBay and Caribaya have forged identitiesthat keep their tropical flavors and imageryfront and center.Vanilla rums, in particular, seempoised for attention, as they straddle thespiced and flavored categories. Notablevanilla expressions include Pink Pigeon,an Anchor Distilling Co. import fromMauritius, tinged with vanilla, nutmegand orange peel. And direct from Madagascar,the world’s most famous vanillasupplier, comes Dzama. This line includesmultiple bottlings; Dzama’s 80 proof, $35vanilla expression has a whole bean in everybottle.SIPPABILITY ANOTHER TARGETSpiced rums may be the current volumedrivers, but when the palates of rumdrinkers mature, many refined and complexpleasures await them. The trick is,getting consumers to understand whatgood rum really is.Rum consultant Luis Ayala believesthe search for breakthrough spiced brandshas led the industry down a narrow andwrong path. “Rum has not been considereda ‘serious distillate’ due mainly to thespiced and flavored rums that dominatethe industry,” says Ayala. “For every consumerwho enjoys sipping aged rums neat,from a snifter or other specialty glass,there are hundreds of consumers who mixspiced rums without regard to the qualityof the neutral alcohol they are drinking.”There’s no lack of brands or presence—forone, Appleton in the past fewrum | SELECTION•••••••••••••••••••••••••••••••••••••••••••••••••••••••••

•spiced RUM•years made a big point of showing theiraged expressions as sippable as whiskey.Says Brand Manager Katherine Lewis,that’s where the customers are: “Goingbeyond the rum consumer—tappingin to the aged brown spirit consumer,who appreciates aged tequila, singlemalt Scotch, bourbon, etc., we’ll speakto them with a message that emphasizesliquid quality and premium lifestyle.”The movement is definitely there,says Bacardi’s Toby Whitmoyer: “Wedefinitely see interest in dark and agedrums picking up, for us with Bacardi 8 andReserva Limitada. But rums haven’t beenpremiumized at the rate of other spirits.”Some brands are aiming more activelyto correct that. Cruzan will roll out its Distiller’sCollection this fall, with CruzanEstate Diamond Light Rum and EstateDiamond Dark Rum joining Cruzan SingleBarrel. Mount Gay just launched BlackBarrel, the only Mount Gay rum finishedin charred bourbon barrels, and made witha higher proportion of double distillates.Some other fairly young brandswith complex flavor profiles and superpremiumpositioning, such as Banks andAtlantico, have pegged their growth tothe bar community and consumers whoa few years ago might have gravitated toZacapa, the dark and rich Guatemalanrum. Atlantico, in particular, is one towatch; on top of the star power providedby Enrique Iglesias, the brand has twoexpertly crafted sip-worthy expressions:a solera-style Reserva and Atlantico PrivateCask, a blend of small-batched rumsaged up to 25 years.The allure of being regarded as asipping rum is clear, although theseRONABUELODUTCH THYMECOCKTAIL• RUM 101 •Rum is made from sugarcane byproducts—suchas molasses, or directly fromsugarcane juice—which are fermented andthen distilled. After distillation, the spirit isaged in oak barrels. The following pointscover variations of the final product:Light rum (sometimes called silveror white), named for its clear appearance,spends little time in barrel andemerges with a milder flavor profilemarked by general sweetness. Most lightrums hail from Puerto Rico and are idealfor mixing in cocktails.Golden (aka amber) rums are agedlonger and disply a darker hue as well assome wood character.Dark rums are typically aged for three to12 years in barrel and take on both a darkercolor (described variously as red, brown orblack) and stronger flavor with hints of spiceor molasses. Commonly produced in Haitiand Jamaica, dark rum is more likely to beenjoyed as a sipping rum, and is used incooking thanks to its richer flavor.Spiced rums gain character throughthe introduction of actual spices whilethe rum is aging. Most of these rums aredarker in color and are based on goldenrums; spices may include include bakingspices (vanilla, nutmeg, cinnamon), ginger,rosemary and pepper. Cheaper expressionsare made of white rum later darkened withcaramel.Flavored rums are infused with differentflavors. Common fruits used are tropical(banana, coconut, pineapple, mango) andcitrus (orange, lime). Vanilla is also usedquite successfully. Typically 80 proof orless, flavored rums can be enjoyed neat, onthe rocks or as an ingredient in cocktails.Rum usually has about 40% alcohol(80 proof); however, many expressionsare bottled at a higher strength. Among thebest-known examples is Bacardi 151.Rum grades used for designationdepend on where the rum was produced.Generally, premium bottlings feature higherprices due to longer aging and higher standards.They are often enjoyed straight.Young cane at the Appleton Estate in Jamaicarums themselves are not. Gosling’s,whose Black Seal Rum made the Darkand Stormy famous, scored a coupwhen Caribbean Journal named Gosling’sFamily Reserve Old Rum their2012 Rum of the Year.Based on its name and packaging, VizcayaVXOP borrows a page from Cognacto declare its commitment to sippability.Made with fragrant sugarcane juice fermentedand aged in oak barrels, VizcayaVXOP emerges with a thick texture anddeep flavor profile that includes notes ofspice, butterscotch, honey and caramel.Rhum Clément, perhaps the bestknownrhum agricole sold in the U.S.,to that end has mostly been promoted inhigh-end cocktail bars and brown spiritlounges, and recently has increased itsexpressions to include a 6-year-old and a10-year-old. Soon, according to managingdirector of Clément USA Ben Jones, thecompany will add a white rum made froma single-varietal sugar cane a single caskaged in all French oak for eight years.Other brands too have focused on thecocktail crowd, like Venezuela’s Santa Teresa.Says Commercial Director HenriqueVollmer, “Santa Teresa has effectivelydemonstrated that its aged expressions areworthy of sipping on their own and cango head-to-head against the finest whiskiesand brandies.”There’s an array of rums, like Panama’sRon Abuelo and Nicaragua’s Florde Caña, that offer more refined and interestingaged expressions, but buildinginterest for super- and ultra-premiumrums has always needed a big push fromone of the major players to establishconsumer awareness of rum as a qualitybeverage. As Ayala says, “The premiumand super-premium segments have themost potential, and those distillers whoare able to deliver a good quality/costoffering at these levels will see theirbusinesses grow.” ■

AssociationupdateSUCCESSFULLEGISLATIVESESSION FORBEVERAGEINDUSTRYThe beverage industry canbreathe a sigh a relief -- at leastfor now -- after the conclusion ofthe 2013 General Assembly in Annapolis.Several key issues such as chainstores requesting to sell alcoholicbeverages and dram shop liabilitydid not come up for a vote in thethree-month session, which endedin early April."Overall, we had a very good session,"says Chuck Ferrar, pastpresident of the Maryland State LicensedBeverage Association.J. Steven Wise, MSLBA's lobbyistagreed."We were successful on every priorityissue," he says.What was the key to stoppingsome of these bills, which couldirrevocably damagethe industry?Many in the industrypoint toFeb. 19 -- BeverageLobby Day. Nearly100 membersfrom MSLBA andthe Maryland BeerWholesalers Associationmade theirway to the state'scapital to speakwith their electedofficials."We had a lot ofour members getinvolved and speakto the legislators,”Jack Milani, whoserves as MSLBA'slegislative chair.Chuck Ferrar, past president of theMaryland State Licensed BeverageAssociation.By GinaGallucci-White"The legislators gotto hear from individualmembers andhow certain billswould affect them.It proved to be verybeneficial. ...Therewas a lot of greatwork done by members."Many members realizedhow importantit is to discussconcerning issuesface-to-face withtheir legislatorswho need to hearfrom individuals,Milani says."We rallied togetheras an industry," saysDavidMarberger,head of MSLBA'schain store committee.The turnout andmembership in bothassociations is ahuge asset of the industry,according toWise."The direct connectionbetween legislatorsand theirconstituent smallbusiness owners iscritical," he says."Whenever thoseowners take timeaway from their businessesto come toAnnapolis, legislatorsknow it must beimportant."CHAIN STORESIn the fall of 2012,the non-profit group,Marylanders for BetterBeer & WineLaws (MBBWL), releasedfindings froma Gonzales poll theycommissioned.64 percent of the813 registered votersquestioned said theywant to be able tobuy alcoholic beveragesin chain stores.Marberger countersthat if you standDavid Marberger, head of MSLBA's outside of a grocerychain store committee. store to ask the questions,you will find alot of people in favorof selling beverages at the store.But that is like taking a poll ifa person likes animals in front ofthe American Society for the Preventionof Cruelty to Animals.He points out that many residentsdo not fully understand the threetiersystem and the deep ramificationsof chain stores selling alcoholicbeverages.Do parents want alcoholic beveragessold at stores their teenagersfrequent to grab a Gatorade afterpractice or fill up their car with atank of gas? Probably not, he says."There would be alcohol everywhereand that's not a good thing,"Marberger says. "I don't think thepublic (understands) just how deepthe change would be."Less than a month before the52 Beverage Journal June 2013 www.BeverageJournalInc.com

first meeting of theGeneral Assembly,MBBWL releasedthe findings of aneconomic impactstudy they commissionedto predicthow sales of alcoholicbeverages inchain stores wouldimpact the state.The study, performedby The SagePolicy Group, reported:››› Chain storesales of beer andwine would generate$100 million annually.››› Sales at currentliquor license holders woulddecrease between 1.1 to 1.6 percent,which means almost $14,000a year.››› About 500 new jobs wouldbe created by the increase in beveragesales.A bill to allow chain stores a licenseto sell alcoholic beverageswas introduced by Del. Ben Barnesof District 21 representing PrinceGeorge's and Anne Arundel counties.The bill was introduced late inthe session and languished in theHouse Rules Committee before beingpassed to the Economic MattersCommittee.Because committee chairmanDereck Davis has set a policy to nothear late-filed beverage bills, he refusedto hear it and the bill died."We were pleased but recognizethat the big box stores and grocerychains won't go away," Wise says.Milani was relieved but knows afuture fight awaits."It's certainly not over," he adds.The chain store issue is nothingnew, Marberger says."It's been coming up for many,many years," he says, "and I believeit will come up for many years tocome.""It's coming back strong in thenext two years and we have to beprepared for it," Ferrar adds.J. Steven Wise, MSLBA's lobbyistDRAM SHOPThe beverage industrycontinuesto play the waitinggame regardingdram shop liability.In mid-March, thestate's Court of Appealsheard a case involvinga restaurantbeing sued after oneof its patron's drovedrunk and causeda vehicle crash thatkilled a child."We are all waitingto see the outcomeof the court case,"Milani says. Afterthe ruling, we will"figure out the bestcourse of action."Del. Kathleen Dumais, of the15th District representing MontgomeryCounty, has sponsored abill in favor of dram shop liabilitythe previous two years. Because ofthe court case, she did not submita bill this session.The decision couldcome any day."We will review(the decision) thoroughlyand if necessary,introduce legislation,"Wise says.INTERNETLOTTERYThe state will haveto wait another yearbefore trying to implementan Internetlottery program.Sen. Ed DeGrangeof District 32 representingAnneArundel Countyintroduced the billprohibiting the program.While the billpassed the Senate,it died in the House Ways & MeansCommittee.Many in the beverage industryare worried about the implementationof an Internet lottery becauseit may affect their sales. If enacted,those who buy lottery ticketsor play games would not be in thestore to buy additional items.Citing language in the budget,lottery officials cannot start anInternet program without comingback to the General Assembly."The budget language is helpful,"Milani says.FUTUREJack Milani, who serves as MSLBA'slegislative chair.While there are around 5,000beverage licenses in the state, onlyaround 20 percent are members ofthe MSLBA.With several of these issues poisedto boomerang back around nextyear, the entire industry will be affectedby the potential outcomes ofthese bills.Those who have not joined needto and get organized to protect theindustry, according to Ferrar."We'd like to increase membershipand get more members involvedand attend more meetings," Milanisays.Rallying behind those legislatorswho support the beverage industryand small businesses is important,according to Milani.If those legislatorsare up for reelection,membersshould help them toremain in office."Building andmaintaining theirrelationships withlegislators shouldbe a year-round missionfor our members,"Wise says."The interim is whenthat is most importantand with nextyear being an electionyear, it is evenmore important thisyear." nGINA GALLUCCI-WHITE is an award-winning writerwith a bachelor's degree in journalism from West VirginiaUniversity. Her work has appeared in Baltimore'sThe Daily Record, Montgomery Magazine and TheFrederick News-Post. She may be contacted at ginagallucci8@aol.com.www.BeverageJournalInc.com June 2013 Beverage Journal 53

AssociationUpdateBCLBA Scores Big With Bull& Oyster Roast Venue ChangeBy TED DURGINThe Baltimore CountyLicensed Beverage Association(BCLBA) recently held its Bull & Oyster Roast atthe Timonium Fairgrounds. This was a changefrom the previous year when the annual event washeld at Martin’s East on Pulaski Highway.Association member Paul King, owner of KingLiquors in Rosedale, served as chairman of theBull Roast Committee. He remarked, “Martin’swas a great affair, but Timonium is a lot closer tothe central locations of Baltimore County. We’reright in the middle of everything.”ATTENTIONALL LICENSEES!MARYLAND STATECERTIFIEDALCOHOL AWARENESSCOURSESWeekly classes held throughout thestate or at your place of businessto suit your schedule!You receive course instructions, amanual, your certificate, and acopy of the certification letterwhich is immediately forwarded toyour respective liquor board.INDIVIDUAL & GROUP PRICESREASONABLE FEE!For your appointmentcall John Murray at:410 553-8927JMURRAYAA@AOL.COMCertification expires four years from thedate you are certifiedJeri Zink, Executive Director of the BCLBA.The event started promptly at 2 p.m. andoffered buffets of pit beef, pit ham, and pit turkey;fried oysters; numerous salads; a raw oysterbar; and more. There were also raffles, a silentauction featuring autographed local sports memorabilia,and live music from First Class Band.As in previous years, the 2013 Bull & OysterRoast was made possible by numerous top-flightsponsors. In the Platinum category were BondDistributing, Reliable Churchill, and RepublicNational Distributing Company. Gold sponsorsranged from Brown Forman to Heineken USAto Pernod Ricard. Silver-level sponsors numbered14 this year, including such beverage players asBacardi, Diageo N. America, and Southern Wines& Spirits and such friends of the industry asBaltimore County Firefighters and the law officesof Mister, Winter & Bartlett LLC. FP WinnerDistributing and Wilson Daniels were just two ofthe numerous Bronze sponsors.Founded in 1976, the BCLBA is a non-profitbusiness organization whose primary objectiveis to safeguard the rights of the alcohol beverageretailers operating throughout Baltimore County.The band First Class performslive at the BCLBA Bull & Oyster Roast.Paul King, owner of King Liquors in Rosedaleas well as the chairman of the BCLBA's BullRoast CommitteeThrough the association’s various fundraisingefforts, the association is able to support a widearray of charitable organizations and programsthat combat underage drinking.King stated, “The Bull Roast is our biggest fundraiserof the year. The money goes towards ourlobbying, towards legal fees. But it also helps withthe After-Prom Party Program, which we’re a bigsponsor of every year.”Along with After-Prom, the BCLBA supportseverything from the Community Colleges ofBaltimore County Scholarship Foundation to theReducing the Availability of Alcohol to MinorsProgram. King concluded, “Anything we can doto help out as far as the industry goes, we’re goingto be there to do it. That’s what we are really rafflingthings off for today. nLee and Suzanne Tawney, proprietorsof Chartley Liquors in Reisterstown.EDWARD "TEDDY" DURGIN is a graduate ofUMBC. In additional to his freelance journalistduties, he is an entertainment reviewer. Youmay contact Teddy at tedfilm@comcast.net.54 Beverage Journal June 2013 www.BeverageJournalInc.com

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andProfileBulldog Gin Barks Up the Right TreeBy TED DURGINDecades ago when Kentucky FriedChicken hit big, customers wereenticed to try Colonel Harland Sanders’finger-licking fowl for its “11 herbs andspices” recipe. Bulldog Gin tops thatwith its blend of 12 botanicals from eightcountries around the globe -- specifically,Chinese dragon eye, Turkish white poppyseeds, Asian lotus leaves, Italian juniper,Moroccan coriander, German angelica,Spanish lemon, Chinese liquorice, Italianorris, Spanish almonds, Asian cassia, andFrench lavender. In addition, it is madefrom Norfolk wheat from the East Angliaregion of England and fresh water fromWales. The result is a serious gin withgreat balance.This London Dry Gin is indeed quadruple-distilledin the United Kingdom.Daniel Udell, Global Brand Manager forBulldog Gin Company, noted in a recentinterview with the Beverage Journal that“London Dry is more of a style than a location.It means that every single botanicalthat we use is actually in the pot duringdistillation. We are unique in that wedial back a bit on the juniper and focuson the dragon eye, the white poppy, andlotus leaves.”Due to this unique blend, Bulldog Ginhas proven to be ideal for drinks withcomplex flavor profiles. While gin is onlygin if juniper is its dominant flavor, Udellnoted, the remaining botanicals distilledinto that gin differentiate one brand fromanother. In the case of Bulldog, poppyand dragon eye can both be notably tracedin the taste. The initial introduction offlavors is one of subtle juniper that leadsinto a crisp harmony of the other botanicals.With each sip, new notes can befound with lavender and citrus dominating.The company sources these and otherbotanicals from the same place every year toensure consistency.A myriad of cocktail possibilities is possiblewith Bulldog Gin. Udell is particularlyfond of the London Lemonade. “Bulldogand lemonade is really quite refreshing,” hestated. “It’s a great platform drink. If youthrow Beefeater into a lemonade, it wouldtaste like a pine cone because of the strongjuniper. Bulldog is a little cleaner and moremixable. You can put it in pitchers. You canserve it in punch bowls. The other drink wedo is a Bulldog and tonic with an orange. It’sreally become a favorite in Baltimore actually.”Udell and his colleagues are particularlyexcited about Bulldog Gin’s growing footholdin the Maryland and Washington, D.C.,markets. “D.C. has an incredibly high consumptionrate of gin,” he remarked. “Andin Baltimore, it’s starting to seep over. Yousee some really great cocktail bars in FellsPoint and Camden, and the BartendersGuild is starting to emerge. I have noticedthat when Baltimore customers findsomething they like and they find it tobe authentic, they really latch onto it anddevelop a great affinity for that product --more so than any other market I’ve been in.Once they find Bulldog, this is going to bean incredible market for us.”Udell adds that customers also areattracted to the story behind the brand.Bulldog Gin was launched in 2007 byformer investment banker Anshuman“Shu” Vohra, who was inspired by his travelsaround the globe. With the help of aMaster Distiller, he sourced his exotic blendof a dozen botanicals from all around theglobe to create a smooth, harmonious flavorunique to Bulldog. An independentspirit brand, Bulldog took the inspirationfor its name from Sir Winston Churchill-- an iconic, independent spirit if ever therewas one.“Shu saw a pretty big gap in the market,”Udell commented. “There are so manydifferent brands of vodka appealing to anynumber of demographics, age ranges, andinterests. But when it came to gin, therereally weren’t when Bulldog hit about sixyears ago. Bulldog is meant to appeal to ayounger audience, to those who may be alittle fatigued with vodka and are lookingfor something a bit more interesting. We’relooking at around the 25-to-35 [age demographic].Most of your traditional gins starttargeting consumers around 30, so we’redefinitely a little ahead of the curve on that.We have found that it’s more amenable tothe modern palette in that it’s not as ‘juniper-forward.’So, it’s more agreeable withthe mixology trend. Gin is the bartender’sgo-to in terms of creating a cocktail, and wewant to be that go-to [label].”EDWARD "TEDDY" DURGIN is a graduate ofUMBC. In additional to his freelance journalistduties, he is an entertainment reviewer. Youmay contact Teddy at tedfilm@comcast.net.56 Beverage Journal June 2013 www.BeverageJournalInc.com

marylandWineriesBuy Your Tickets ToEat•Drink•Go LocalJoin the Maryland Wineries Association for Eat•Drink•Go LOCAL– North Beach, the third annual, premier local food and wine eventin Southern, Maryland. With an open air Farmers Market feel, guestscan browse local produce from regional farmers, handmade crafts andenjoy live music -- all the while learning which local wines to pair withlocal fare.Ticket Options: Entry into the Eat•Drink•Go LOCAL events isfree; attendees can shop the market and enjoy chef cooking demonstrationsthroughout the day.For $25, attendees can purchase a TASTING PASS and receive astemless sampling glass and samples of Maryland Wine from dozens ofattending wineries. Early Bird Special - Buy your TASTING PASS inadvance for $20. For more information visit www.marylandwine.comor call 410-252-9463Linganore Winecellars:Maryland’s Largest WineryLinganore Winecellars, the largest winery in the state of Maryland,has been a family run vineyard since it first opened its doors in 1971.Founders Jack and Lucille Aellen, established the winery based on theirmutual passion for the love of winemaking. Having both grown up infamilies where winemaking was part of the everyday life, their ability tomake delicious wines seemed to come as a natural talent to them both.Using both Jack’s German-Swiss winemaking heritage and Lucille’sItalian winemaking roots, they were able to make a wide variety of differentwines that would appeal to a wide range of tastes.The couple started the winery with just six acres of vineyards andLucille’s fathers winemaking equipment. Their start was no easy task.Jack and Lucille had little equipment and little help. Every wine wasmade directly by hand, taking up much of their strength and time.These struggles, however, did not bring them down. They accepted everyday as just another challenge and successfully took on each test.Today, their success can be seen all around the winery. The growthof the vineyard surpassed every expectation of what the founders hadhoped it would be. Their talent for winemaking has been passed downfrom generation to generation and has become increasingly strongerwith each family member.Linganore now resides on a 230-acre estate with 70 acres of vineyardsand produces 32 different varieties of grapes. The vineyard nowproduces over 30 wines and has won over 200 medals in national andinternational competitions.Open 361 days a year, Linganore is a warm family environment. Alongwith events at the winery, Linganore can be seen all around Maryland ata variety of different wine festivals.Be sure to check out all of the upcoming occasions at LinganoreWinery for the month of June at www.linganorewines.com or by calling301-831-5889or 410-795-6432.58 Beverage Journal June 2013 www.BeverageJournalInc.com

marylandsceneChris Pells, C Mondavi; speaks to guests about thenew C Mondavi wine … Divining Rod.2013ST. MICHAEL’SWINE FESTIVALThe festival was a great wineevent and raised donations forthe victims and heroes of theBoston Marathon.Paula Lucas, Diversified Marketing;answering questions from attendeesabout the different varieties of wine.Brian Kearney, SWS; with a Civello wine from RowEleven at the festival.Craig and Lynn Boggs, Row Eleven.Bruce and Kim Wills, Old Bridge Cellars.Jonathan Cook, Blackwater Distilling; spoke withattendees about their Sloop Betty Vodka brand …and The O’s.Rocco DiPietro III, SWS; with ladies pouring Frederick Wildman &Sons’ fine wines.Chris Cannon and Josh Sandusky, both with SWS;holding up the popular Layer Cake wines fromVintage Point.60 Beverage Journal June 2013 www.BeverageJournalInc.com

marylandsceneSouthern Wine and Spirits SPRING TASTING TOURAT SPARROWS POINT COUNTRY CLUBCarley Razzi, Wines Unlimited.John Bowles, SWS; and Steve Mann, Wines of Gotham.Raymond Kos, RF Kos Beverage Marketing; withDavid Kanbar and Raphael Yakoby showcasing theirnew line of wines … Birthday Cake and Ice CreamWines.SIGN & TASTEAT FAIRWOOD LIQUORSRichard Fein and Blake Spahn, both withTYKU showcasing their many varietiesof Sake.Jonathan Webb, LeSutra SparklingLiqueur.Marcus Johnson, Jazz Musician, (who is also co-ownerof Flo Wines) recently held a signing and tasting at FairwoodLiquors in Bowie. Mr. Johnson is pictured herewith Robert Piziali, Flo Wines; and Josh Sandusky, SWS.Brent Miller, GTV Vodka; with the SWSsales consultantsDennis Copertino pictured withCorvo Wines.62 Beverage Journal June 2013 www.BeverageJournalInc.com

Now Available!Republic NationalDistributing Company410-724-3310Açaí Sparkletini by Verdi.The Sparkling Italian Funwith an exotic touch.It’s new. Exciting. Refreshinglydifferent and 100% natural.Açaí berry is the new avorof Sparkletini by Verdi.Its irresistibly exotic, delicatetaste and the light sparklemakes this a favorite drink forany social or relaxing occasion.Verdi and Sparkletini i by Verdi. The Sparkling Italian Fun. Açaí Sparkletini by Verdiis proud to supportby donating $1.00 per case.©2013 Verdi. Malt beverage with natural avors. 5% alc./vol. Imported by Carriage House Imports Ltd., Springeld, NJ www.verdispumante.comMinimum of a $25,000.00 donation to the Alzheimer’s Association from April 1, 2013 until March 31, 2014.

marylandsceneBACARDI’S NEWPINEAPPLE FUSION RUMPromotion models with bacardi’s new pineapple fusionrum … a fusion of pineapple and coconut rums.CHARM CITYPIG & SWIGReliable Churchill’s Alliance Division recently represented threebrands of whiskeys at the Charm City Pig & Swig event. Featuredbrands included George Dickel #8, #12, and Rye; Bulleit Rye, Bourbon,and 10 Year; as well as Cabin Fever Maple Whisky. Mission BBQ’s deliciousfood and craft beers were also on hand.Reliable Churchill Alliance Division representativesDon Messinese and Mike Heinbauch at the Pig &Swig.64 Beverage Journal June 2013 www.BeverageJournalInc.com

FINLANDIA ATOYSTER FESTIVALGALAXY 66 TRADE SHOWThe Finlandia models pose with an oyster shuckerduring Manor Tavern’s Oyster Festival and 5K RoadRace. Guests enjoyed Finlandia Bloody Mary’s (madewith George's Bloody Mary Mix), oyster shooters withFinlandia as well as Finlandia Tangerine and Grapefruitcrushes. Finlandia Vodka is partnering withthe Oyster Recovery Partnership to help restore theChesapeake Bay’s oysters.The Alliance Division of Reliable Churchill hosted key accounts in Ocean City and surroundingareas at the annual Trade Show at Galaxy 66. Diageo and Moet Hennessyboth introduced new innovative products as well as new concepts for the accountsto feature throughout the resort season.The Retailer BVNow with Business View to quickly give youvital information to help you run your businessServing small business liquor store owners forover 15 years.Easy to readcolor codedcashier screenPOS Solutions LLCInventory Automation and Point of Sale Systemswww.possolutions.com 1.800.518.2559sales@possolutions.comHardware, Software, Installation, Trainingwww.BeverageJournalInc.com June 2013 Beverage Journal 65

marylandsceneMOET HENNESSYAT LIQUID ASSETSMoet Hennessy USA recently hosted a dinnerat Liquid Assets in Ocean City. Moet Hennessyused the opportunity to introduce the highermarques of Newton wines, new food pairings,as well as an interactive blending activity.Kristen Brott, Moet Hennessy Estates & WinesBrand Ambassador lead everyone through thepremise behind the blending, and encouragedeach table to come up with their own versionof Newton’s Puzzle. All courses were matchedwith Moet Hennessy wines and a special dessertcocktail was created with Chandon Riche.Reliable Churchill, Moet Hennessy and guests at the recent event held at Liquid Assets in Ocean City.66 Beverage Journal June 2013 www.BeverageJournalInc.com

marylandsceneCOSMICCOCKTAIL PARTYPinnacle's Mountain Ice Luge made by Hot Ice was a hit at the Cosmic Cocktail Party.The Jim Beam team gets ready to have an‘out of this world’ evening at the CosmicCocktail Party. Here are Jim Beam’s JohnVickersmith, Christina Gleason, and TheoRutherford.John Vickersmith expressed his love forBeam's bourbons at the recent CosmicCocktail Party.SKINNYGIRLAND PINNACLEMAKE FOXMORNING NEWSA Fox 5 Morning News segmentrecently featured Skinnygirl and Pinnaclecocktail ideas while promotingthe Food and Wine Festival at NationalHarbor.Cosmic Cocktail Party goers join ChristinaGleason, Jim Beam.68 Beverage Journal June 2013 www.BeverageJournalInc.com