Marking his first release since being appointed to Master Distiller in January 2015 alongside his father, Eddie Russell and his Wild Turkey family announce the release of Wild Turkey Master’s Keep.
This limited-edition, 17-year-old Bourbon “heralds the next chapter of an extraordinary distilling family’s history,” the company says. After 34 years perfecting his trade, Eddie joined his father, Jimmy Russell, at the helm of Wild Turkey, making them the only father and son master distilling duo in the industry, with an amazing 95 years of whiskey making experience.”
The story of Master’s Keep begins in 1997. Wild Turkey had a surplus of Bourbon and no warehouse space left, so Eddie needed a place to store and age the extra barrels. A friend at another distillery offered his empty stone warehouses, but Eddie knew these would age the Bourbon differently than the wooden warehouses at Wild Turkey.
He decided to take a chance and experiment a little, and so the barrels spent several years in stone warehouses before eventually coming back to Wild Turkey’s wooden ones. After 17 years and 200 miles, Eddie felt these traveling barrels had reached their peak flavor.
Barreled at 107 proof, the whiskey was 89 proof when dumped and 86.8 proof (43.4% alc./vol.) when bottled – a result of the time these particular barrels spent aging in stone warehouses.
“Master’s Keep is the result of a lot of experimentation, patience and faith,” said Eddie Russell. “The sweet spot for Bourbon aging is usually between 8-12 years because older Bourbons tend to become too woody or spicy from sitting too long in the barrel. What I was able to do with Master’s Keep was retain the Bourbon’s rich caramel and vanilla flavors by aging the barrels in both stone and wood warehouses, sampling from them every few months to decide their next move.”
Master’s Keep has a smooth and silky introduction that transforms into caramel and vanilla sweetness, and finishes with a burst of spiciness and oak. It is a golden hue, perhaps lighter than one might expect from a 17 year old whiskey. The color is attributed to the whiskey’s time in the stone warehouses, where the liquid would have less interaction with the barrel’s charred wood thanks to the cooler temperatures within.
Delivered in a distinguished bottle that reflects the craftsmanship and passion that went into the Bourbon itself, Master’s Keep is made of the highest quality crystalline glass, the company says.
This whiskey will be available nationally in small quantities starting in August for a suggested retail price of $150.
Rogue Ales and Spirits has announced Rogue Chipotle Whiskey, small-batch whiskey distilled with Rogue Farms chipotle peppers.
Rogue Chipotle Whiskey begins at the Rogue farm in Independence, Oregon, where two acres of jalapeños grow close to the banks of the Willamette River, the company says. The jalapeños are allowed to ripen until they are bright red; the additional time ripening on the vine means more capsaicin in the pepper, which makes for a spicier pepper.
Once harvested by hand, the jalapeños are driven 77 miles to the Rogue Brewery in Newport, Oregon, where they are dried and slowly smoked over cherry and alder woods, the company says. The smoky chipotles are then used by Brewmaster John Maier to brew the Rogue Chipotle Whiskey wash.
Once the brewing is complete, the chipotle wash is driven across the parking lot to the Rogue Distillery, where more freshly smoked chipotles are added during the distillation process. After distillation, the Chipotle Whiskey is aged in Oregon Oak barrels along with one final addition of chipotles.
The suggested retail price is $47.
Rogue Chipotle Whiskey will be available at Rogue meeting halls and select retailers throughout the United States. For more information, please visit rogue.com.
Beam Suntory has announced the U.S. introduction of Hibiki Japanese Harmony Whisky.
Hibiki Japanese Harmony pays tribute to the original Hibiki first launched in 1989 to commemorate the Suntory philosophy to live in Harmony with Nature and People, the company says. Suntory Chief Blender Shinji Fukuyo challenged himself to “design a quintessential Hibiki blend” by refining it to capture the core of a true Hibiki as a no-age-statement blend.
Hibiki Japanese Harmony leverages the exact same malt and grain whiskies used in the first Hibiki blend, the company says. At least 10 malt and grain whiskies, aged up to approximately 20 years, blend together to create a harmony of flavors and aromas.
Hibiki Japanese Harmony is amber-colored, with a nose of rose, lychee, hint of rosemary, mature woodiness, and sandalwood, according to the company. On the palate it tastes of honey-like sweetness, candied orange peel, and white chocolate. The long finish has hints of Mizunara (Japanese oak). The ABV is 43%.
Hibiki Japanese Harmony is available nationwide (rolling out now) with a suggested retail price of $64.99.
The Hibiki Brand was introduced by in 1989 with Hibiki 17 Year Old, followed by Hibiki 21 Year Old in 1994, Hibiki 30 Year Old in 1997, Hibiki 12 Year Old in 2009 and just now in 2015, with Hibiki Japanese Harmony, the first no age statement blend from Hibiki.
Launching in the U.S. this summer, Wildling is sourced in large part from 40-year-old, untrellised vines, there company says. The 40-year-old vines are bush vines, meaning no artificial support such as trellising.
The inclusion of premium grape varieties such as Petit Verdot allows the winemakers to compose a unique flavor profile, the company says.
Wildling is a blend of Shiraz, Petit Verdot and Cabernet Sauvignon grapes—sourced from the warm climate region of Griffith in South Eastern Australia—with an ABV of 13.5% and 16.1g/l residual sugar. Itis imported by Total Beverage Solution, Mt. Pleasant, SC, (843) 881-0761, and currently distributed in the following states: California, Florida, Illinois, Massachusetts, Metro NY, Missouri, North Carolina, Ohio, Texas, Washington, West Virginia, and with Pennsylvania to be added shortly.
To reach Wildling’s targeted demographic, social media will be a primary driver of promotion for the brand. In addition, on- and off-premise sampling events are slated for each of the company’s target markets.
Brandi Glanville has joined the beverage industry with the release of her first wine Unfiltered Blonde, in partnership with Tyson and Jenni Rippey of the Rippey Wine Company.
This 2013 Unfiltered Blonde Chardonnay was produced in Sonoma County and one vineyard in the Yountville appellation of Napa Valley.
Tasting notes for the Chardonnay include aromas of pear and apple mingled with sweet and toasty vanilla, the company says.The palate is bright with succulent fruit flavors and oak notes. A perfect balance of smooth and creamy texture and crisp acidity provide for a lengthy finish.
Brandi Glanville (center) with Tyson and Jenni Rippey of the Rippey Wine Company.
Ever since craft beer got a grip on the American drinker’s imagination a couple decades ago, it has commanded more than its market share’s worth of attention. Craft comprises only 11% of the U.S. beer market, yet craft breweries and beer styles dominate the coverage in the popular press, relegating news about mega brewing companies to the business section. Click here to read more.
Last weekend, I was in Cooperstown, NY with my wife for the Baseball Hall of Fame weekend. Instead of fighting the crowds (and the heat) to watch the induction ceremony on Sunday, we decided to spend the afternoon sampling some of the local beverages.
Click here to read more.
VINO NOCETO AGED SANGIOVESE
Vino Noceto has announced its line of aged Californian Sangiovese wines, from the Amador County. The 2010 Noceto Sangiovese displays aromas of red berry and and cherry fruit, and tastes of cassis, cranberry and plum, with notes of oak and peppery spice. The 2011 Noceto Sangiovese is similar in taste and aroma. It was aged both in French oak puncheons and 60-gallon French oak barrels.Click here to read more.
NEW FROM HEDGES FAMILY ESTATE
Hedges Family Estate has announced its new wine from the Red Mountain AVA of Washington State. La Haute Cuvée is a Demeter-certified, biodynamically-farmed and vinified 100% Cabernet Sauvignon. The 2012 La Haute Cuvée is available only in magnum and sourced from original Hedges winery blocks dating back to 1990. Click here to read more.
PINEAPPLE CORDIAL
SCampo de Encanto Pisco has announced the nationwide launch of its Original Bank Exchange Pineapple Cordial. Made entirely with all-natural ingredients, this pineapple gomme syrup is a quintessential component of Pisco Punch, the company says, a cocktail first created at San Francisco’s bygone Bank Exchange Saloon in the mid 19th century.Click here to read more.
NEWCASTLE FALL VARIETY PACK
Newcastle Brown Ale has announced the introduction of its second, limited-edition variety pack brewed in collaboration with Caledonian Brewery, one of the oldest a breweries in the U.K. Newcastle’s new Fall Variety Pack will include offerings with higher ABVs and IBUs. Click here to read more.
Steamboat Wine Festival
August 5-9
Steamboat Springs, CO
Cape Wine 2015
September 15-17
Cape Town, South Africa
NBWA Convention & Trade Show
October 11-14
Las Vegas, NV
SommCom
Nov 18-21
San Diego, CA
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Rye whiskey, bourbon’s spicy cousin, is making a roaring comeback, according to new supplier data from the Distilled Spirits Council.
Since 2009, rye whiskey volumes have grown 536% from 88,000 9-liter cases to over a half million cases (561,000) in 2014. In value terms, that translates into a 609% jump from slightly over $15 million in supplier revenues in 2009 to over $106 million in 2014. This represents approximately $300 million in retail sales according to David Ozgo, Distilled Spirits Council Chief Economist.
“The growth of rye whiskey has been phenomenal, given that as late as 2000, rye volumes were virtually nonexistent with only a handful of brands in the U.S. market,” said Ozgo. “By 2014, there were over 100 brands, and the sheer numbers tell the story. While it still represents a small share of the overall American whiskey category, its growth is skyrocketing.”
Ozgo attributed rye’s revival to the following factors:
Growing interest in American whiskeys in general from 2009 to 2014. Bourbon and Tennessee whiskey volumes grew 28.5% and revenues rose 46.7%, reflecting consumers’ taste for more premium quality.
Americans are embracing the heritage of spirits products, and rye whiskey has a long heritage in the United States. Rye whiskey was the original grain of the East Coast. (George Washington had the largest rye whiskey distillery in early America on his Mount Vernon, Virginia estate. The historic distillery has been reconstructed and was opened to the public in 2007.)
The revival of cocktails and cocktail culture; in particular classic cocktails which, pre-Prohibition, were often rye-based.
Washington, DC bar-owner Derek Brown, Chief Spirits Advisor for the National Archives Foundation, said, “Bartenders have embraced rye whiskey not just for its history in classic cocktails such as the Manhattan and Old Fashioned, but also because it adds spice and backbone to new recipes as well.”
Below is a rye whiskey cocktail from Derek Brown:
Rye Whiskey Sour
Serves One
5.5 to 7.5 oz. Coupe or Cocktail Glass
1 1/2 oz. Rye Whiskey
3/4 oz. Fresh Lemon Juice
3/4 oz. Simple Syrup
Brandied Cherry
Shake with ice, strain into chilled cocktail glass and garnish with a brandied cherry.
Martini has announced a new vermouth, Riserva Speciale, offered in two expressions: Rubino and Ambrato.
Martini Riserva Speciale is a celebration of Piemonte, the company says, which begins with sourcing Italian wines from the region, including small parcels of Langhe DOC Nebbiolo and Moscato d’Asti DOCG. The grapes have been selected by Martini Master Blender Beppe Musso for their depths and flavors, the company says, which are essential to the final blending with botanical extracts.
Rubino: The small parcels for full-bodied Langhe DOC Nebbiolo wines used to create Martini Riserva Speciale Rubino are blended with extracts of Italian Holy Thistle and Red Sandalwood from Central Africa to deliver a ruby red vermouth, which inspired the name of the expression. The balance of botanicals creates a full-bodied herbal and complex style of Vermouth Di Torino with a long aftertaste, the company says.
Ambrato: The floral and aromatic blend of small parcels of Moscato d’Asti DOCG wines used to create Martini Riserva Speciale Ambrato produces a honeyed Vermouth di Torino. The yellow Cinchona bark from Ecuador and Chinese Rhubarb create a light bitter taste profile that aromatizes and elevates the flavors of the wines, the company says.
The new vermouth variations (each priced around $15) will be available in the U.S. for the first time this fall in Miami, New Orleans, New York and San Francisco.
Cocktails:
Rubino Negroni
1/3 part Martini Riserva Speciale Rubino
1/3 part Bombay Sapphire Gin
1/3 part Martini Bitter Appertivo
Orange slice
Twist of lemon
Ambrato Royale
1 part Martini Riserva Speciale Ambrato
1 part Martini Prosecco
Orange slice
The Wemyss Family — producers of Wemyss Malts Scotch Whiskies and Darnley’s View Original London Dry Gin — have announced the expansion of their small-batch gin range with Darnley’s View Spiced Gin.
Darnley’s View Spiced Gin is distilled with ten botanicals, the principals being juniper, cinnamon and nutmeg. The gin is bottled at 42.7% proof to best present the combination of warming spice botanicals, the company says.
Like Darnley’s View Original, Darnley’s View Spiced is made in the London Dry style. No flavors are added after distillation.
The new gin was developed in conjunction with a team of gin experts including distillers, notable mixologists and leading gin writer, Geraldine Coates, the company says. “The new Darnley’s View Spiced Gin is really different to anything I’ve tasted recently and an excellent innovation,” Coates says in a press release.
The Wemyss family enjoys a long history as distillers, dating back to the 19th century in Scotland, the company says. The name “Darnley’s View” celebrates the meeting of Mary Queen of Scots and her husband Lord Darnley at the family seat of Wemyss Castle in 1565.
Darnley’s View Spiced Gin will be available in 10 markets beginning September 1, 2015 with an suggested retail price of $36.99.
Bacardí has announced the promotion of Fabio Di Giammarco, 42, to Global Vice President for Bacardí rum. In this role, Di Giammarco is responsible for the BACARDÍ rum brand marketing efforts globally, including enhancing brand equity, positioning, advertising, packaging and pricing.
Di Giammarco
He reports to Mauricio Vergara, CMO North America and global lead for Di Giammarco rum and Grey Goose vodka. He will be based in the Bacardi global headquarters in Hamilton, Bermuda, pending Bermuda Department of Immigration approval.
Di Giammarco most recently served as Vice President, Marketing & Commercial, for Bacardí Latin America & Caribbean (LAC), leading the marketing and commercial teams and overseeing commercial execution and alliances across the region.
He joined Bacardí in 2012 as Managing Director of Brazil and has since held a number of roles throughout the LAC region. With him as the commercial leader in Brazil, the flavored rum portfolio reached historic record sales, the company said, with and Bacardí Big Apple became the fastest-growing spirit in Brazil’s history. In 2013, Bacardí achieved the top rum market share position in Brazil ― a position the brand continues to hold.
Di Giammarco also increased Bacardí rum distribution with strong gains in Brazil, Uruguay, Argentina, and Chile, the company said. Under his watch, Bacardi in Brazil ranked among the top “Great Places to Work” and was recognized for its diversity practices.
He brings 21 years of commercial experience working in markets within Latin America and Europe. Prior to joining Bacardi, Di Giammarco’s responsibilities included marketing strategy for the SAB Miller beer and soft drinks business in Latin America, as well as a variety of leadership positions at international consumer products companies including VP, Global Head of Marketing Communications with Royal Philips Electronics in Amsterdam; Chief Marketing Officer Latin America at Philips; Sales Development Director with Danone in Italy; and Commercial Manager with Empresas Polar in Venezuela.
Di Giammarco holds a Master in Business Administration from Bentley College Graduate School of Business in Massachusetts and a Bachelor of Science in Advertising and Public Relations from Universidad Católica Andrés Bello in Venezuela. An Italian citizen, he is fluent in English, Spanish, Portuguese and Italian.
Campari America Appoints Fiorenzo as Managing Director
Campari America has appointed Ugo Fiorenzo as its new Managing Director for the United States.
Overseeing day-to-day operations for the second-largest sales region for Gruppo Campari, Fiorenzo will report directly to Jean-Jacques Dubau, Managing Director of North America (U.S., Canada, Mexico, Jamaica, Caribbean, Central America).
Fiorenzo has two decades experience in the alcohol beverage industry, including nearly ten years with Gruppo Campari. He has held multiple leadership positions within the company, most recently serving as senior market director of Gruppo Campari subsidiary J. Wray & Nephew in Jamaica. He also has led sales and marketing efforts for Campari Italia.
Prior to joining Gruppo Campari, Fiorenzo held marketing and sales positions at several other global alcohol beverage companies.
Filling a previously vacant post, Fiorenzo will be based at the Campari America headquarters in San Francisco.
The New Hampshire Liquor Commission Appoints New Chief Financial Officer
The New Hampshire Liquor Commission (NHLC) has announced the promotion of Christina “Tina” Demers (pictured atop), an 18-year employee, to Chief Financial Officer.
Demers, the first female CFO in NHLC history, brings to the position a track record of excellence in budgeting, developing strong financial policies and supporting fiscal operations for NHLC’s 78 NH Liquor & Wine Outlets, the commission says.
Demers, who lives in Hooksett, joined NHLC in 1997 as an administrative assistant before being promoted in 1999 to the role of statistician, which she held for more than 10 years. In 2010, she was promoted again to business administrator, a position that included planning and developing financial policies, procedures and controls for all budgetary, fiscal and financial NHLC operations.
While working full-time at NHLC, Demers earned her bachelor’s degree in Business Studies from Southern New Hampshire University (SNHU), graduating magna cum laude in 2008. She will soon complete her master’s degree in Business Administration from SNHU.
Among Demers’ responsibilities will be managing one of the largest budgets in state government, overseeing a staff of 12, projecting annual revenue, budgeting, sales analysis, and continuing to create NHLC’s annual report. Demers also plans to work closely with senior leadership to develop new initiatives, programs and strategies to ensure the NHLC’s future financial success and support her team of employees.
Michigan Beer & Wine Distributors Elect Sullivan as New Chair
Members of the Michigan Beer & Wine Wholesalers Association have elected Kevin Sullivan, vice president at Alliance Beverage Distributing in Grand Rapids, as chairman of the organization at its annual summer meeting.
Sullivan will serve as chair until 2017. The election for new board leaders was held Wednesday, July 29.
Sullivan was the board vice chairman before his election. He has served on the board for six years.
Alliance Beverage Distributing is the largest complete beverage distributor in the western half of Michigan. Formed in early 2013, Alliance’s network stretches from the Michigan-Indiana state line to Manistee County and eastward through Mt. Pleasant and Lansing. Distributing MillerCoors, craft beers and a wide range of additional products, Alliance employs more than 300 people.
The new vice chair of the board is Joe Fabiano, president of Fabiano Brothers Inc., a beer, wine and beverage distributor that serves a 22-county region stretching from the Bay area and central Michigan to northern and northwest Michigan.
The new treasurer is Brien Fox, president and CEO of Grand Rapids-based Henry A. Fox Sales Co.
The MB&WWA represents more than 50 beer and wine distributorships throughout Michigan.
Veronica Vega Named Brewmaster at Deschutes
Deschutes Brewery has promoted Veronica Vega to brewmaster. She will work as the brewery’s research and development lead, alongside brewmaster Brian Faivre, who heads the technical brewing side.
Vega started out at Deschutes as a tour guide in 2006, moving into the cellar before transitioning into a production brewer role. She’s been the lead brewer at the brewery’s original pub location in downtown Bend, Oregon, for the last three and a half years.
Vega, who received her degree in biology from Humboldt State University, first worked as a biology field technician for the National Park Service. Even though she loved her job, she loved Bend more and decided that was where she’d like to settle, the company says. When she got the call from Deschutes Brewery, she was happy to start out in the tour department.
Vega said, “We have an extremely talented brewing department, and I look forward to working collaboratively with both our R&D and production teams to innovate on the process and experimental aspects of our brewing efforts.”
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