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Chatting About Apples

Earlier this week I sat down with Martin Thatcher, the Managing Director of his family’s company, Thatchers Cider. He stopped in New York on his way from his home in U.K. to Chicago, where he was scheduled to give a keynote at CiderCon.

His company, which has been making cider for 111 years, recently introduced Thatchers Gold into the U.S. market through a partnership with Innis & Gunn. So I wanted to find out what makes his imported cider different from those made in the U.S., as well as what Thatchers’ plan is to expand stateside.

Here are a few notes on what makes Thatchers different from my meeting with Martin:

  • The cider is created from a blend of multiple year’s harvests, as well as different varieties and categories of apples. Different strains of yeast are also used in different ciders to create the flavors the company is looking for.
  • The cider is matured in 150-year old vats, which contain a micro flora that gives it the “Thatchers” taste.
  • The low acidity of the cider makes it very sessionable compared to sweeter, stronger domestic ciders.
  • Other ciders in the portfolio that aren’t currently available in the U.S. include Vintage (7.5% ABV), Rose Cider, Old Rascal (high in tannins) and Green Goblin (a “quirky brand” according to Martin).

Martin believes the U.S. cider market, if it continues its rapid growth, could be the largest cider market in the world within a few years. He’s also encouraged, rather than threatened, by the surge in new cider makers entering the market. He believes more brands will only increase the visibility of the category in the marketplace, which will help increase sales for all cider brands, imported and domestic.

 

NOTE: For more of our conversation with Martin Thatcher, check out the March/April edition of Beverage Dynamics.

Barcardi announces first packaging redesign in more than a decade

Celebrating its 153rd anniversary today, BACARDÍ rum announced the first packaging update in more than a decade to the world’s top-selling rum.

173338The new bottle design reflects the brand’s heritage and provenance. Influenced by Art Deco style, the design also seeks a “timeless quality” attractive in bars from the 1920s to today.

The bottle is taller, slimmer and more cylindrical, with “proud” shoulders reminiscent of the more classic style of bottles. It also includes numerous fine touches.

The BACARDÍ bat logo — representing good fortune, good health and family unity — crowns a label of hand-cut fonts inspired by those adorning the Art Deco El Edificio Bacardi, the brand’s former sales office and iconic bar in Havana, Cuba.

Each new bottle from the portfolio of light and dark rums also features its own unique printers ornament, a brief story from the Bacardi family’s history and a simple taste description and drinks serve on the back.

Additionally, all paper labels are made from recycled cane fiber, a by-product of rum making.

More than 150 years of heritage and awards adorn the pack: the Royal Spanish coat of arms awarded for quality in 1888, a selection of medals won since 1862 (BACARDÍ rum is the most awarded spirit in the world) and the signature of Don Facundo Bacardí Massó, the founder of the company, which remains family-owned since 1862.

“Our goal with the new pack design was to cement the extraordinary BACARDÍ heritage into the hearts and minds of today’s consumer by connecting it with the human passion, untameable spirit and fine craftsmanship that goes into every bottle,” said Dmitry Ivanov, Chief Marketing Officer of Bacardi and President of Bacardi Global Brands. “It looks contemporary, but with a strong heritage feel, and we look forward to seeing it in bars and in the hands of consumers around the world.

The re-design went through several creative processes with much research into The Bacardi Archive. Its launch today, on the brand’s “Founder’s Day” marking the birth of the family-run business, is accompanied by a film that brings to life the extensive production process and passion behind the making of BACARDÍ rum. The movie features BACARDÍ Maestro de Ron Juan Piñera, well-known New York bartender Steve Schneider and is soundtracked by DJ/Producer Hudson Mohawke.

173337LOGODue to the exile from Cuba, BACARDÍ rum is currently produced in various other locations, mainly in Puerto Rico and Mexico, with the same methods first pioneered by founder Don Facundo Bacardí Massó, using the special Bacardi yeast, lightly charred American white oak barrels and a secret combination of charcoals to filter the rum. The flavor profile of BACARDÍ rum has remained unchanged since 1862, and this craftsmanship and history is celebrated in the new bottle design.

The new pack launches in the United Kingdom today, becomes available across some European markets from early March, then the remainder of global markets from April onwards.

For more information on ‘BACARDÍ Untameable Since 1862’, BACARDÍ rum and cocktail recipes, visit bacardi.com

BevMo! kicks off craft program

BevMo! is broadening its commitment to craft-beverage drinkers.

Starting today, Feb. 4, the alcoholic beverage superstore has kicked off its first ever BevMo! Craft Event. This program will include price reductions, in-store events and YouTube videos about industry pioneers.

Customers of the stores in California, Arizona and Washington can now purchase craft beer, wine and spirits with discounts of 20 to 30 percent. Additionally, BevMo! will host weekly in-store tastings — on Fridays from 4 p.m. to 7 p.m., and Saturdays, 2 p.m. to 5 p.m. — so customers can discover, experience and learn more about craft beverages.

“Every barrel has a unique story,” said Alan Johnson, CEO, BevMo!. “Whether it’s a finely crafted spirit, a tasty craft beer or a beautiful craft wine — each of these amazing beverages has been carefully handcrafted by a brewmaster, distiller or winemaker who had a clear vision of creating something special. With BevMo!’s new Craft Event, we want to share these stories with a broad audience and give our customers the thrill of discovering something new and different at a great price.”

BevMo! has selected a number of craft brands to tell the stories behind their barrels in a series of online videos. Featured brands include St. George Spirits, Anchor Distilling Company, Joel Gott Wines, Garnet Vineyards, Sierra Nevada Brewing Company, Stone Brewing Company and Ballast Point Brewing & Spirits. The series will begin on YouTube in mid-February.

“BevMo! has a reputation for excellence in wine selection, and we’re excited to use the Craft Event to highlight some of our favorite craft winemakers,” said Bob Paulinski, senior vice president of wine, BevMo!, and master of wine. “Craft beer has grown at an incredible rate in the last decade, and we’d like to showcase other craft offerings to our customers. To us, that includes products that were either made by a dynamic winemaker, have a sense of place, come from a rich heritage, have limited distribution or use a unique approach to making the product.”

For more information, connect with BevMo! on Facebook, Twitter, or read the BevMo! blog, BevMo! Thirsty Times.

Pure Cider Rosé

Pure Cider Rosé
Pure Cider Rosé

Niche Import Co. welcomes a new addition to its growing cider portfolio:  Possmann Pure Cider Rosé.

Apples ripened all Summer long, picked and pressed immediately then fermented into a cider with an added splash of black currant are what gives Possmann Pure Cider Rosé is flavor. The resulting taste is a balance of rich apple flavor with the right amount of black currant; not too sweet and finishing dry.  The flavor comes from Possmann’s unique source of apples, which are harvested exclusively from over 800 farmers in the Hessen region of Germany.

Possmann Pure Cider Rosé is also gluten-free and has less sugar than many of the other ciders out in the market.  The sugar content depicted on the nutritional label of this black currant-apple hard cider comes only from the natural sugars in the apples used to ferment Possmann Pure Cider Rosé.

The suggested retail price is $8.99 for a 4-pack in most markets nationwide.

La Petite Perrière Rosé 2014

The La Petite Perrière Rosé 2014 is a pale salmon shade with marshmallow tints. On the nose, floral and fruity notes are accentuated by a rose petal fragrance. On the palate the wine is straightforward and fresh, with aromas suggestive of a summer garden with raspberries, strawberries, red currants and violets. It pairs well with all types of food. Best enjoyed young.

The suggested retail price is: $12.99.

Grape Variety: 100% Pinot Noir

Alcohol: 12%

Diageo Single Malt Special Releases

Diageo has announced its 2014 Single Malt Special Releases for the United States.

This year, the collection includes 11 whiskies, each representing flavors based on the place from which it was crafted. These releases have been hand-selected by a team of experts to deliver a unique and memorable experience to drinkers.

The special releases are:

Benrinnes 21 Year Old 

Region: Speyside

ABV: 56.9%

Suggested Retail Price: $400

Robust, big-bodied and bluff. A malt that is all about flavor, with suggestions of truffle oil or ginger cake on a quiet nose followed by spicy and bittersweet tastes on the palate.

Brora 35 Year Old 

Region: Coastal Highlands

ABV: 48.6%

SRP: $1,250 

Takes its time to develop fully; the smoke and coastal notes take a while to arrive but it’s a classic Brora once they do, especially once a drop of water is added.

Caol Ila Unpeated 15 Year Old

Region: Islay

ABV: 60.39% 

SRP: $120

An unpeated Caol Ila with a clear maritime character that stays fresh and light throughout. Has the familiar Caol Ila mix of sharp citrus and chewy cereals, as well as dried fruits, barley-sugar sweetness and cleansing notes.

Caol Ila 30 Year Old

Region: Islay

ABV: 55.1%

SRP: $700

Complex, mature and well-structured, it combines a palate and finish with peat smoke with drying, herbal accents to create a pungent, moreish malt.

Clynelish Select Reserve 

Region: Coastal Highland

ABV: 54.9%

SRP: $800

A complex whisky that moves from waxy high notes of fruit and butterscotch, through warmth, to the dark dryness of an aromatic finish. Enjoy with water, which exposes its lighter side and raises elegant layers of creamy flavor.

Cragganmore 25 Year Old

Region: Speyside

ABV: 51.4%

SRP: $500

A balance between sweet and dry. Adding water softens things yet also dulls this fabulous complexity.

Lagavulin 12 Year Old 

Region: Islay

ABV: 54.4%

SRP: $130

Lagavulin with a lighter spring to its step, with freshness, cereals, citrus and smoke. Sweeter notes of toffee and fruit are to the fore, though the tannins, herbs, resin and smoke speak to its lineage.

Port Ellen 35 Year Old Distilled 1978 

Region: Islay

ABV: 56.5%

SRP: $3,300

An unexpected Port Ellen with a warming, spicy, gingery edge to its traditional sweet and smoky nature. A little water reveals a sweetness on the nose and richness and depth on the palate.

Rosebank 21 Year Old

Region: Lowlands

ABV: 55.3%

SRP: $500

The sweet, heady and exotic nose contrasts with the appetizing, cleansing, bittersweet dryness of the palate, which has natural, fresh, clean flavors and aromas.

The Singleton of Glendullan 38 Year Old

Region: Speyside

ABV: 59.8%

SRP: $1,250

A fresh and interesting nose with an interplay of fresh acidity and cereal sweetness.

Strathmill 25 Year Old

Region: Speyside

ABV: 52.4%

SRP: $475

A nose balanced between fresh and over-ripe leads to a dryness on the complex palate, then a long finish with an aromatic dryness. Add water if you wish, but with care.

Do Opposites Really Attract?

Why an “Opposites attract” marketing strategy is squandering your money and reducing your margins

 

Do opposites really attract? To some degree I suppose. My wife is beautiful and I’m sort of awkward looking…And we’ve been together 30 years. Positive and negative charges are still hooking up. And don’t forget salt and pepper. Those cats are doing ok and they’re polar opposites.

The real question for retail businesses is: Should opposites attract when it comes to your advertising strategy? I’m gathering you want healthy gross margins and max profits – like most businesses. But what’s the first thing most businesses do with their marketing budgets?

They run a price ad in a newspaper – presumably attracting the exact customer they don’t want. Someone who comes in buys a product you make very little money and leaves the higher margin products on your shelf to gather dust. The ROI (return on investment) is small and you, the retailer are frustrated. (Two outcomes that, unfortunately, go hand in hand.)

There’s a better way. Presumably you’ve heard of Facebook. According to www.thenextweb.com, Facebook has recently passed 1.23 billion monthly active users, 945 million mobile users, and 757 million daily users. On the other hand, print advertising revenues have dropped 8 years in a row according to the Pew Research Center. The drops are precipitous and not insignificant, signaling a seismic shift in how people absorb their news…And a dynamic that directly affects your ability to reach customers economically.

Facebook allows small businesses to run the types of promotions, which bring the kind of customers, you want, and the kind of customers you need.

Back in the day in Chicago, by the way, we used to pour hundreds of thousands of dollars into the Chicago Tribune’s Good Eating section. The question I always had as I wrote big checks – was our ideal customer reading the food section? (I still don’t know…)

Here are a couple ideas:

Use Facebook’s Custom Audience feature. Most businesses have a list of their customer’s email addresses. Using Facebook’s custom audience tool, you can upload your list to Facebook and run targeted content at people who are already your customers. (Caveat: Facebook will tell you that approximately only 50% of your email addresses will convert in their system, but that’s better than nothing.)

The beauty of this approach is that you’re interacting with your customers in a more natural habitat for them…and a place they spend more and more of their time. (According to Bloomberg, the average Facebook user spends more than 40 minutes a day on the social media platform. The same article shared that users spend more time on Facebook than they do taking care of their pets, but that’s a story for another day!)

Using the Facebook Custom Audience tool is an excellent way to re-target customers you haven’t heard from for a while. Further, opinions vary, but it’s commonly known that your customers have to see your ads frequently (7 times or more) before taking action. (Most advertisers fall far short of that.)

The second option is running a campaign that targets the Facebook friends of the people who already like your page.

Here’s how this works. I have a client who has 2,000 likes on his Facebook fan page. That’s a good number for a local business and an asset he should put to use. Let’s say there is an exciting event coming up and he wants to use this event to attract new customers. He can run a sponsored post on Facebook targeting the friends of his friends.

This is beautiful for two reasons:

First, the friends of his friends already fit the profile (or are similar) to people who like his business. So essentially what you’re doing here is letting Facebook’s massive data mining capabilities scale your target based on the best indicator of interest in your business – your current customers! (Think of it as your business electronically getting a referral from a happy customer.)

Second, you can run different posts to different groups of people. For example, you can exclude your current “fans,” and send a coupon or some other incentive to attract a new customer to your event – while alerting your current customers of the event but not giving them the same discount.  

This is analogous to something online marketers do all the time. It’s called split testing. Online marketers test everything. They test headlines, selling language, specific word choices, colors, etc. Everything. Some of Facebook’s advanced features will allow you to do the same. These strategies will stretch every dollar you spend on your advertising.

Please understand, my purpose here is not a Facebook Ads Tutorial. We can do that another time. Instead, it’s to demonstrate that a platform like Facebook allows smaller businesses the innovation in marketing previously reserved for the big boys.

Unfortunately, opposites don’t attract when you’re trying to improve the way you spend your advertising dollars and maximize your bottom line.

That’s just the way it works!

 

Darryl Rosen is the former President and owner of Sam’s Wines & Spirits in Chicago.  Presently, he’s specializes in helping independent beverage retailers get and keep more customers.  For a completely FREE webinar revealing 3 simple strategies for quickly and dramatically exploding your profits, click here.

UV Ruby Red Grapefruit

UV Ruby Red Grapefruit
UV Ruby Red Grapefruit

UV Vodka has announced their latest flavor: UV Ruby Red Grapefruit.

This mixable spirit is a balance between tangy and sweet. Made with all natural flavors and real grapefruit juice, it’s enjoyable over ice or in a mixed cocktail. The new flavor hits shelves nationally in March, with a suggested retail price of $12.99 for a one liter bottle and $11.99 for a 750ml bottle.

UV Ruby Red Grapefruit Recipes:

GRAPEFRUIT CRUSH

1 part UV Ruby Red Grapefruit

1 part grapefruit juice

1 part Triple Sec

Splash of lemon-lime soda

Garnish with grapefruit slice.

SEA BREEZE SODA

1 part UV Ruby Red Grapefruit

1 part Club Soda

1 part Pineapple Juice

Shake and pour over ice. Squeeze in lime and orange wedges.

PINK POODLE SHOOTER

2 parts UV Ruby Red Grapefruit

2 parts Grapefruit Juice

1 part Cranberry Juice

Shake with ice and strain into shot glasses.

2012 Vintage Single Quinta Ports

The Fladgate Partnership and U.S. importer Kobrand Wine & Spirits have released Croft Quinta da Roêda 2012 and Taylor Fladgate Quinta de Vargellas 2012 Ports, each available nationwide.

Single quinta vintage Ports such as these are produced only in years in which a general vintage is not declared. The grapes are trodden by foot in granite lagares to minimize the release of harsh, bitter compounds from grape skins and seeds, and fermentation is halted by the addition of brandy before all the residual sugar has been fermented.

Croft Quinta da Roêda Vintage Port 2012

20% ABV, 750ml, $47.99 SRP

Croft Ports spend two years in wood, after which the wines are bottled unfiltered and will continue maturing for decades. The nose is a fruitiness combined with the resiny, musky redolence of wild herbs and gum cistus. The year has placed this wine at the elegant and subtle end of the Roêda spectrum. Blended with the typically jammy fruit are notes of raspberry and apricot and the palate is lifted by a crisp acidity and supported by dense firm, sinewy tannins. Slightly more restrained and clearly delineated than some recent Roêda vintages, the wine displays a ripe fruitiness.

Pair with aged cheeses such as Gouda, dark chocolate torte or flourless chocolate cake and desserts made with berries.

Taylor Fladgate Quinta de Vargellas Vintage Port 2012 

20% ABV, 750ml, $52.99 SRP

This wine has spent two years aging in vat before bottling.

Woodland fruit aromas combine with notes of wild herbs, gum cistus and discreet hints of vanilla. The floral scents include violet along with blossom notes. Clean, vibrant berry fruit flavors. Wiry tannins on the mid-palate which provide plenty of grip and a touch of austerity.

Most often served after a meal, alone or with cheese, nuts, dried fruits or fine dark chocolate.

Délice

Délice is the newest cuvée from the sparkling experts at Chandon, Napa.

Enjoy Délice two ways: chilled on its own or in the California Spritz: pour Délice over ice with a splash of sparkling water and a fresh garnish such as mint, pink grapefruit or cucumber.

Délice will be available at restaurants and wine retailers in Texas and Florida this November for a suggested retail price of $22 and nationwide and on chandon.com this February.