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Brandy is the oldest of the distilled liquors; and Cognac is considered brandy’s highest expression. There’s probably no other spirit that is so tightly linked with France as Cognac—which is odd when you consider very few French people actually drink the stuff. The hugely popular brandy is popular just about everywhere but France, as only about 3% of all of the Cognac in the world is consumed in its home country. But that just means there’s more for everybody else, and it’s enjoying some impressive gains in the United States these days. Shipments of Cognac to the U.S. grew a solid 13.6% in 2015, with gains being led by the largest suppliers.

Fully Reinvented, Austrian Whites and Reds are Ready to Captivate Americans

Please know that the Austrians are sick and tired of talking and hearing about the 1985 wine scandal—in which a lousy bunch of unscrupulous wine merchants added a chemical used in manufacturing antifreeze to their wines, in a ham-handed, criminal attempt to increase sweetness levels. That was over 30 years ago, and Austria long ago reinvented its wine industry with some of Europe’s strictest wine laws and quality-control procedures.

Huge, Fragmented and Peppered with New Products, The Beer Market Continues to Churn

Beer has had an incredibly turbulent year, from the Big Guys down to the little ones. Buyouts, mergers and unprecedented growth in both breweries and SKUs have made the marketplace a confusing one for beer consumers and producers alike. In the process, the oft-abused term “craft” inches closer and closer to the brink of losing all meaning with respect to beer—even as wine-centric glassmaker Riedel delivered a stamp of approval to the beer biz by designing a special Riedel beer glass.

Greg Engert and Sean Griffin might be a former English major and Engineering major, respectively, but they are giving Marylanders and Washingtonians alike an education in Maryland beer.  Both men have been key to the early success of Owen's Ordinary, Neighborhood Restaurant Group’s (NRG's) first restaurant in Montgomery County, which opened its doors on Oct. 17.  The 6,000-square-foot, 175-seat space delivers 50 different draft beers to customers, along with 150 beer bottle selections.  The bar focuses heavily on Maryland brewers, with around 75 selections from the state.

Engert serves as Owen's Beer Director (he is also a managing partner for NRG), and he has been instrumental in putting together the impressive selection.  "As far as selection goes," he stated during a recent interview with the Beverage Journal, "we've worked with the county and the brewers to offer a beer selection Montgomery County has never seen before.  It is an unparalleled selection representing the very best craft beers sourced from Maryland, from the broader region, from the Mid-Atlantic, and from the international scene. So, we have something for everybody." 

For reference or Research, Quick Answers or In-Depth Articles, The Internet is the Place To Be For Your Retail Management Questions

The best wine information is online; we all know that.  But which sites should you be bookmarking?  Most guides to wine websites are for consumers, not the industry.  Here are some sites especially useful to members of the industry ... 

What catches the eye? Bright colors. Bold shapes. Moving objects. The products in our annual roundup of holiday gift packs are certainly colorful and boldly designed—and while we don’t expect them to literally jump off the shelves, they are built to move.

The idea behind customized Value Added Packs (aka VAPs), as they are often called, is simple—and timeless: make gift-giving even easier for shoppers.

Back to Basics:  Sherry 101

Sherry is a case study in premiumization. Volume has been declining (gently), but premium Sherry has never been so diverse and vibrant. In 2015, imports of grandma’s sugary tipple, Cream Sherry, were down 45% compared to 2006, but Amontillado, a more premium, dry style, rose 334% over the same time.

Why Fight It? Celebrity Wines Can Have Powerful Fan Appeal

In the 1960s, celebrities like Leonard Nimoy and William Shatner released record albums. Today, they make wines. And while the vinyl boomlet faded rather quickly, the parade of wines continues to proliferate. Death metal singers, senators, quarterbacks…they’ve all got wines. Some are more about the fan base than about vineyards, but as long as they sell, that’

People often say they will always remember where they were when John F. Kennedy was shot, when the Space Shuttle Challenger blew up, and when the planes hit the Twin Towers.  It's very safe to say that folks around Maryland and Howard County, specifically, will always remember where they were when the floodwaters hit Ellicott City's beloved Main Street district.

It was the evening of July 30, a swingin’ Saturday night where people had come to eat, drink, and be merry at many of the popular bars, taverns, and restaurants that have made that area of the Baltimore suburb such a popular destination for people young and old.  But six inches of rain in two hours changed everything. The ensuing flash flood caused severe damage in the historic district, particularly along Main Street.  Many businesses, sidewalks, vehicles, and more were destroyed by the rushing waters, including the town's landmark clock.  Two people lost their lives.

THE EVENT

From a distance, the tale of the Scotch whisky business has been much the same for some time: single malts keep climbing, up about 50 percent in the last five years, while blended volumes continue to sag, now accounting for only about 80 percent of the category here in the States.

But what’s beneath the macro data points? Like with all spirit categories, there are trends and issues on the horizon poised to impact the Scotch whisky business.

Click Here to check out our 6 Scotch trends and issues.

Saké is hot! Perhaps not literally. While hot saké is still popular, much of the growth in the U.S. is in premium styles, typically consumed chilled. More than a third of Japan’s saké production comes to the U.S. these days, and that doesn’t even account for the majority of saké Americans are drinking (over 70% of which is domestic).

While most drinkers still probably have their saké experience at a sushi restaurant, saké is also finding a place in retail shops and Western restaurants, just as other Japanese ingredients like wasabi are finding new homes. Wine and beer importers are taking note, so saké is moving beyond specialist Japanese importers, who have traditionally focused on Japanese outlets. Wine and spirits importers have added saké to their books and are bringing it to all sorts of accounts. The recently signed Trans-Partnership agreement will also make it that much easier for sake to find it’s way here.

Click Here to check out Back To Basics: Saké 101

Linganore Winecellars in Mt. Airy, Maryland, one of the oldest wineries on the East Coast, and in their second generation of wine making is celebrating its 40th anniversary with the start of the 2016 harvest from their 75-acre estate vineyard.  Committed to making excellent wines, dry and sweet, grape, fruit and artisanal wines, the celebration will kick off in late September at the winery.  Events are also planned for October, November and December 2016 (details at bottom). 

Started in 1971 as a hobby in hope of a dream, Jack and Lucille Aellen purchased the 230 acre farm and planted a few acres of vines on its rolling hills.  Wine making was a hobby then, having German-Swiss roots on Jack’s side and Italian roots on Lucille’s.  In 1974, Lucille’s father gifted the Aellen’s with his hand press and two hand-crank crushers, which the family used to open the winery in 1976.  Understanding that one-size-did-not-fit-all when it comes to taste in wine, Jack strove to produce many different (30+) wines, becoming a pioneer in the industry, denoted by the Maryland Wine Association’s “Jack Aellen Cup” for Fruit wines and Meade.  That tradition continues to this day, with the winery producing 38 different types of wine in 2016. 

1984 saw the passing on of the wine making to Anthony Aellen, now the Executive Winemaker and Eric followed later as Vineyard Manager.  With 75 acres of vineyards, the largest in Maryland, most Linganore wines are Estate Bottled (grown, produced and bottled on the Linganore property), and allows for excellence by careful tending and picking of grapes when conditions are optimal.  Originally begun in Hybrid grapes, the family added Vinifera a little over 10 years ago, which has expanded their dry wine offerings.  Crafting wines has become a wonderful pleasure to the family ... as Anthony says, "...each year I get [antoher] chance to make the perfect vintage."   This delight in their work has paid off, as their wines have won over 500 awards, with a double gold for their Reserve Cabernet and Reserve Chardonnay in the 2016 Maryland Governor’s Cup.

Throughout history, there have been many famous Belles.  Belle Watling was the original hooker with a heart of gold in "Gone With the Wind."  The Memphis Belle was one of the great flying fortresses of World War II.  And 'twas Belle who captured the heart of the man-turned-monster in "Beauty and the Beast."

Well, there's a new Belle about to make history.  Local beverage history, that is.  Old Dominion Spirits' Belle Vodka has already taken Virginia by storm.  Next on its list?  Maryland and Washington, D.C.  Billy Reilly, the company's vice president of sales and marketing, has the lowdown.  When he started with Warrenton-based Old Dominion back in February, founder and President Townsend Lundsford and his partners had Belle in 40 ABC stores and about 20 bars, restaurants, and other venues.

"At that point," he remarked, "they needed a dude.  I was the dude!  I hit the ground running.  We're now in well over 100 ABC stores and more than 150 accounts -- restaurants, bars, golf courses, etc.  And we just signed a deal with RNDC for Maryland and D.C.  That rolled out Sept. 1."

"Sometimes we feel like cowboy pioneers out here!" exclaimed Judy Crow, who co-owns Crow Vineyard and Winery with her husband, Roy.  Located in Kennedyville, Md., just west of Middletown, the property has been a family-owned farm for three generations and began growing grapes and bottling New World-style wines about six years ago.

"It actually started eight years ago when Roy and I got married," she recalled, during a recent interview with the Beverage Journal.  "We were looking for a way to reinvent this 365-acre farm.  Phase one was to renovate the main 1847 farmhouse into a farm-stay bed and breakfast.  We did that.  And then we planted grapes.  We have five sons between us.  One son, Brandon, came back and became the vineyard manager.  Then, we went to a winemaking seminar with John Levenverge, and we eventually hired him to be our winemaker consultant.  Soon after, we took an equipment shed and made that into our 5,000-case production winery."

Levenverge helped the Crows understand the winemaking process.  Eventually, though, Judy and Roy felt like they needed a full-time winemaker.  So, they hired Catrina North.  "She's been our full-time winemaker for the past two years," said Crow.  "Hiring the best people are big investments for any business, but we really feel that the commitment to growing quality grapes -- not only here on our farm, but we have a few other local growers who work in tandem with us -- has helped us put our wines on the map."

Bob Wiggans is the Senior Director of Membership for the Wine & Spirits Wholesalers of America (WSWA).  In that position, he is primarily responsible for the strategic direction and management of day-to-day operations of the association’s membership development, recruitment, retention, member services, and benefits.  In addition, he is a bit of a tech head, managing and maintaining the organization's Customer Relationship Management (CRM) database to meet staff and member needs.

Wiggans sat down with us recently to discuss his job, what it's been like coming from outside the beverage industry, and what has him excited for the future.  

What follows is our chat:

Barely half a decade ago, the vodka category’s flavored segment seemed to be dominated by headline-grabbing concoctions that infused the spirit with the artificial essences of everything from dessert confections to popular breakfast foods. Whipped cream, blueberry pancakes, marshmallow fluff and gummy bears were all fair game, as far as beverage developers were concerned.

The unconventional flavors, proved—for a little while at least—to be a dependable way for established, mature vodka brands to grab a little more shelf space, and add a little incremental volume to their mostly flat trademarks. For lesser known brands, it generated press and put them on the radar. But the novelties quickly wore off as consumer tastes evolved. Those brands were good for driving trial, but they generated few repeat purchases.

Download Flavored Vodka 101 Here

The makers of Don Corleone Vodka are hoping this is one spirit customers in our area can't refuse.  Produced by Distillerie Francoli in Italy and inspired by "The Godfather" movie franchise, MJ Licensing Company launched the label back in February of this year in the New York Tri-State area.  Ever since, the company has been rolling out the vodka nationally and in select international territories with the help of Brand Ambassador Gianni Russo.

Does that name sound familiar?  It should.  Russo played Carlo Rizzi, the no-good, wife-beating son-in-law of mafia boss Don Corleone in the original 1972 "Godfather" film.  It was his first movie, and he went on to appear in over 40 other motion pictures (everything from "The Freshman" to "Any Given Sunday" to "Seabiscuit").  He also ran one of Las Vegas' most happening restaurants in the Rat Pack heyday of Sin City.

Russo was in the area in early June to introduce Don Corleone Vodka to this market.  Appearances included cabaret performances at 49 West in Annapolis and Germano's in Baltimore, a bottle signing at the Perfect Pour in Elkridge, and a meet-and-greet at Magruder's supermarket in the nation's capital.  We were lucky enough to sit down with Russo to ask him about his business.  

Everyone loves a good tropical drink—be it at a tiki bar, on a Caribbean cruise or at some island resort. Sweet and cold, yet refreshing. The real star of this lush liquid genre, is rum. Though it comes in many iterations, all rum can be traced back to sugarcane—so abundant in island climates. The song that island-hopping pirates sing isn’t “Yo-ho-ho and a bottle of gin,” after all. 

Perhaps befitting its relative lack of regulation, rum has long been a renegade spirit, from pirates of yore to rum-runners of Prohibition. Whether on high seas or through back doors, rum has remained an American favorite in many forms and formats. A sense of adventure is still palpable in many brands, by tattoo or barrel or cane or pirate map. From a simple base of sugar, a many-splendored spirit has evolved.

Download Back to Basics: Rum 101

Carl Nolet Jr. is part of the 11th generation of the Nolet family, makers of the ultra-premium Ketel One Vodka at the historic Notel Distillery in the Netherlands.  His official title is executive vice president of Nolet Spirits U.S.A., a position he has filled since 1996.  But he has held several jobs of increasing authority within the family-owned company for over two decades now, proving himself particularly adept at new product development and market introductions.

Travel is one of the favorite parts of his work.  On April 18, Carl Jr. visited the Washington, DC market for a special sales meeting, trade event, and taste test that welcomed distributors and other industry insiders from the nation's capital, Maryland, and the region.  We sat down with him to discuss his family's legacy, his thoughts on the local market, and what has him excited for the future.  

Winston Churchill once declared, “The Gin and Tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” A Gin and Tonic is the only good cocktail you can have on an airplane in coach class. It’s also a gourmet obsession in Spain that has made its way to the trendiest American cocktail bars. And because a G&T doesn’t require any fancy syrups or shrubs, you don’t need to be much of a mixologist to make one at home. 

As with wine, the gin market is hot at the high end and cool on the bottom shelf. Gin is still a small percentage of the total spirits market, about 4% according to Nielsen. But sales by value are growing while sales by volume are actually dropping. So this is a good time to switch inventory away from the super-cheapies and to branch out into some of the new gins coming onto the market. And a classic, refreshing, deceptively powerful G&T could prove to be your MVST (Most Valuable Selling Tool).

Download the Gin & Tonic 101 Back to Basics below:

The Washington, D.C., drinking scene definitely has its share of rock-star bartenders.  But few rock harder than Justin Hampton, the man behind the taps at Poste Moderne Brasserie inside the Hotel Monaco.  After graduating a decade ago from San Diego State University with a degree in Social Science and a focus on economics, he went into restaurant management.  His first gig?  The Hard Rock Hotel in San Diego.

"I had worked my way as a waiter through college," he recalled during a recent interview with the Beverage Journal. "At the Hard Rock, the bartenders were walking out with several hundred dollars for working half the hours I did.  When I saw that, I said, 'What's that all about?!'  Those guys looked like they were having a lot more fun.  I wanted to hang out with them, and I wanted to make that money."

After four years of spot bartending and learning on the job, he got involved in starting a food truck company in Boise that never got off the ground.  Having a sense of adventure and a willingness to move, he settled in the District of Columbia and started working at Founding Farmers.  "That was really a training ground for me," he said.  "It was high-volume craft cocktails where you have to really know what you're doing and execute everything exactly the same and in a quick manner.  I banged out cocktails every night for a whole year.  It really perfected my skills."

American craft distillers have led the movement toward less juniper, more diversity & higher price points.

What a difference a century can make. London Dry ruled the 1900s, but the craft boom of this century has used London Dry more as a blueprint of how not to make gin. This movement has often become particularly important at the higher end of the price spectrum: While the total gin category saw volume shrink about 1.8% last year, to fewer than 10 million cases (DISCUS), super-premium gins actually rose 37.8%.

Conundrum was born 25 years ago, and today it still stands for doing things your own way and daring to explore. Its inspiration came from Charlie Wagner, Sr. – co-founder of Caymus Vineyards and father to winery owner Chuck Wagner – who would sit at the dining room table and mix wines to create the “perfect glass” to pair with his meal. At the time, blending wines was considered almost unthinkable, and even Charlie Sr. had no idea that his bold experiment would help usher in a whole new trend. 

Today, Conundrum is as original as ever.  They continue to source their fruit from some of the most sought-after California winegrowing regions to ensure both quality and diversity: Napa, Monterey, Santa Barbara and Tulare Counties. While the exact blend remains under wraps, with every vintage they include Chardonnay for its weight and complexity, Sauvignon Blanc and Semillon for crisp acidity, Muscat Canelli for floral qualities and Viognier for lush texture. Taken together, they add up to a wine that’s amazingly versatile, pairing well with everything from salmon to spicy food, or enjoyed on its own as an aperitif. 

Winemakers, Jon Bolta and Charlie Wagner, preserve the individual characteristics of each varietal by taking great care to keep separate lots of fruit throughout the entire winemaking process. Some lots are aged in chilled stainless steel tanks to maintain fresh, crisp aromas and fruit flavors, and some in a combination of aged and new French oak barrels for up to ten months. The intriguing result: a wine with multiple layers, subtle and complex, born of an adventurous spirit while inviting more adventures to come.

Rebecca Spicer is Senior Vice President of Communications and Public Affairs for the National Beer Wholesalers Association (NBWA).  It's an impressive job ... eh, to everyone but Rebecca.  "I don't get hung up on titles," she said, during a recent interview with the Beverage Journal from her office in Alexandria, Va.  "The really fun thing about working in an association is that everybody pitches in.  Associations are built around people coming together, and that's certainly reflected in our work atmosphere here.  We don't have job descriptions per se that are written in stone, because you never know what's going to come up."

Spicer came to NBWA from TV news.  The Nashville transplant scored an internship with her local news station when she was just 16 and became hooked.  "Every day a reporter went out on a story or a producer put together a newscast, and you had no idea what you would be covering that day," she recalled.  "I think that desire to learn about new issues and new people and never really knowing what was going to be scripted is part of the excitement I love in the association world."

She eventually hooked on with WJLA Channel 7's news operation in Washington, D.C.  But the NBWA soon beckoned.  She's delighted that her job has continued to allow her to tell stories.  "Part of the fun of being in communications with beer distributors, in particular, is that we have such a wonderful, colorful story to tell," she declared.  "The favorite part of my job is the people I work with and for.  I know you were expecting me to say the beer.  But that's a close second!  I was a beer fan before taking this job.  But I certainly didn't know as many beer brands as I do now.  But it always come back to the people, not only those I work with in the office, but also the membership.  Our membership consists of a lot of family-owned businesses that have been in these families for three, four, or even more generations.  These are people who roll up their sleeves and appreciate hard work."

Cross-selling remains a potent strategy for retailers in the digital age.

Consumers today have more options than ever for new wine recommendations. The long reign of wine writers and published ratings has been joined by mobile apps like Vivino, Wine Ring and Delectable. The wine world is wired now; anyone can follow the preferred palates of friends and industry pros, or receive suggestions specific to their taste, all with a few swipes on a smartphone.

Alaska Distillery is a small batch distillery located in the foothills of the Alaska Range, where they handcraft spirits with ultra-pure glacier water and the finest grains and ingredients. Having developed a reputation for superior spirits with their Flagship Ultra-Premium Vodka, Permafrost, Alaska Distillery continues to blaze new trails with flavors and inventive spirits indigenous to a state famous for extreme beauty, untamed wilderness, and pristine scenery.

You can catch Toby and the entire Alaska Distillery gang every Thursday night on the Animal Planet channel’s new hit show ALASKA PROOF.

New Liberty Distillery, located in Philadelphia, PA, is reinterpreting some of the famous, but forgotten, Pennsylvania and Maryland brands that once formed the foundation of the U.S. whiskey business.  As Michael Jackson, the renowned international whiskey critic, commented, “American whiskey had its beginnings in Pennsylvania and Maryland.”  Many of the region’s brands were lost to Prohibition or Americans’ changing tastes after World War II that led to the rise of light mixable spirits like vodka.  

“Our Heritage Collection is made up of whiskeys we are reintroducing and New Liberty is honored to make them once again available to consumers,” stated Thomas Jensen of New Liberty Distillery.   “We introduced our first Heritage Collection release, Kinsey, in 2014.  Kinsey is a famous Pennsylvania-based whiskey that was once nationally known for its witty advertising and easy drinking style.   We currently are launching our Maryland Heritage Series exclusively in Maryland and The District of Columbia.  Maryland rye was a softer rye whiskey usually with a 51% rye content, unlike Pennsylvania rye which was usually 95% rye and very spicy.  At the turn of the century, the Baltimore area was home to numerous distilleries which are now long closed.  After extensive research, we decided on three distilleries that played unique roles in making Maryland whiskey famous.  Our master distiller, Robert J. Cassell, sought existing whiskey stocks that could be used to create the easy drinking style of pre- and post-Prohibition Maryland whiskey, and we hope you can taste the history in every sip.”  

The Melvale Distillery, maker of Melvale Rye Whiskey, was located in the Jones Falls section of Baltimore, on Cold Spring Road. One of the original buildings remains intact, although the site no longer distills alcohol. Melvale Pure Rye was one of the most premium of the pre-prohibition Maryland ryes. 

Welcome to our newest series, Back to Basics! Every month we'll provide you with a 101-style feature about a different spirit that not only goes in-depth, but can be electronically shared and/or printed out and given to your staff. Let the educating begin with...Tequila!  

At a key moment in "The Shawshank Redemption," Morgan Freeman's good-hearted convict friend, Red, posed the question: "Seriously, how often do you really look at a man's shoes?"  Well, anyone who hung around Shane McCarthy in January and February of this year likely looked at his footwear quite a bit.  The assistant general manager and beer manager at Ronnie's Beverage Warehouse in Bel Air wore pink boots day in and day out to promote a very special event his store hosted on February 26 to raise money and awareness for the Pink Boots Society.

Some of you reading this may be asking, "What is the Pink Boots Society?" It is an international organization of women that was created to empower female beer professionals to advance their careers in the beer industry, chiefly through education.  The organization also seeks to teach women beer professionals the judging skills necessary to become beer judges at the Great American Beer Festival and other competitions.  Society members include women who own breweries, who design beers, serve beers, package beers, and write about beer.  The group currently has more than 3,000 members and counting. 

"I've read a lot about beer history," McCarthy stated, during a late January interview with the Beverage Journal.  "Women were actually the main brewers a couple of hundred years ago.  A lot of the beer was made by women.  That's where the term 'alewife' came from.  But, today, it is a male-dominated industry.  So, it's really unique that these ladies are trying to change that.  They don't want to drink wine.  They want to drink beer ... good beer!  That really inspired me to reach out and try and raise money to send a woman to brewing school, because the Siebel Institute of Brewing Technology is NOT cheap!"

"I love the creativity aspect of my job.  I love the autonomy that I have and the challenges I've been given to come up with new drinks."

So said Erin Ivey, bar manager at Lincoln on Vermont Ave., during a recent interview with the Beverage Journal.  Ivey, who has been tending bar at various area establishments for the last decade, has become known for her craft cocktails.  "What drew me to craft cocktails is I really love the integrity of the drinks as far as fresh juices and ingredients," she stated.  " I enjoy making twists on an Old Fashioned, different syrups and such.  I love being able to play and bring a different and unique element to drinks."

The drink that she most recently played around with and created is the Cherry Blossom Cocktail.  She believes it to be one of the best concoctions she has ever come up with.  "I don't like to make sweet drinks," she said, "so I chose morello cherries as the key ingredient.  Morello cherries make a really wonderful syrup -- not too sweet, not too tart, right in the middle.  I wanted to do something with rye, in particular, so I chose one of the most flexible ones I could think of, Bulleit Rye.  I threw some mint in there for freshness; along with some fresh lemon juice; the rum syrup; and crushed ice, which is really appealing to the eye.  The Cherry Blossom Cocktail has a beautiful red color.  I'm very proud of it.  It's got a great taste, and it's very refreshing.  There is a little bit of residual sweetness.  But mostly you get that tart cherry taste, along with fresh mint and lemon."

After a long career working for everyone from RNDC to Southern Wine & Spirits, Barry Cregan moved to the supplier side about a year and a half ago to serve as East Coast Vice President of Carolina Wine Brands USA. The company handles mostly South American wines for the U.S. market for Carolina Wine Brands, one of Chile's main winemaking groups owned by the agro-industrial group Watt's SA.

If you've seen Cregan or any of his colleagues lately, you can tell they are riding a real high. That's because the company's flagship winery, Santa Carolina in Chile, recently won the New World Winery of the Year 2015 honor from the Wine Enthusiast. Cregan traveled to New York City in late January to attend the awards ceremony.

"All of the big companies were there," he marveled. "It was neat getting that award because a lot of people in the industry were able to recognize who we were, and they came up and gave us congratulations. We also had the chance to have people taste our wines while we were there. It was a great experience. Winning an honor like Best New World Winery really tells the world where we're standing. What it also does is it allows us to use that in our marketing. We're putting little, round stickers on our bottles that say 'New World Winery of the Year.' We're going to use it on our point-of-sale. We're going to parlay that to the consumer and say, 'Hey, good value ... fantastic wine ... try me!'"

At the Jameson-centric Barrelman Tavern in Chicago, Irish whiskey keeps getting reinvented.

There may be venues that pour more Jameson Irish whiskey than Barrelman Tavern in Chicago, but it’s hard to imagine that any pour it with more enthusiasm. “We’ve always had a special thing for Jameson,” says the bar’s owner, Blake Itagaki. And his regulars are on board too; instead of ringing in 2016 with a Champagne toast at midnight, the crowd at the Barrelman raised shots of the brand new Jameson Caskmates expression.

Not a big bar, Barrelman Tavern has plenty of TVs mounted high for easy viewing, but it is more neighborhood joint than sports bar. The drinks menu is dominated by whiskies, with a tilt toward shot favorites, and is rounded out with 25+ mostly craft beers, on tap and in can or bottle. Wine? Try another bar. Heck, they don’t even serve food at the Barrelman (patrons can order in).

New Reasons to Rediscover Montepulciano’s Noble Wine.  

In the Tuscan trifecta of great wines, Vino Nobile di Montepulciano suffers from middle child syndrome—it’s largely ignored and often passed over. It’s a dramatic role reversal for a region that once dwarfed its neighbors—Chianti and Brunello di Montalcino—in both pedigree and esteem.

Vino Nobile (Vee-no NO-bee-lay), Montepulciano’s most important wine, got its name in the 1800s from the Medici family (it translates as “wine for nobles”); and the small region in Southeast Tuscany was the first in Italy to attain the prestigious DOCG status, in 1980.

Tim Graham Looks to Score With Beverage Service at M&T Bank Stadium

If you've ever owned, operated, or tended bar at a sports-themed restaurant or tavern, you know there is always the risk that some customers may get a bit out of hand if their team is losing.  Heck, even when the Ravens, Redskins, Orioles or Nationals are doing well, the atmosphere can get rowdy.  Chances are, you only have to be concerned about a few diehards getting too distraught over a final score.  Tim Graham, Beverage Manager at M&T Bank Stadium for concessionaire Aramark, has to worry about a few thousand!

Graham has held his current job since last June, having previously served as Beverage Manager at Oriole Park at Camden Yards.  He wasn't there when the Ravens had their Super Bowl run a couple of years back.  But he was there for this past season's injury-plagued, 5-11 disappointment.

Irish whiskey is undergoing an unprecedented wave of new distilleries.

Imitation is the highest form of flattery, the saying goes. But investment is pretty high up there, too. For years now, Irish whiskey has been posting noteworthy gains on a small base. Now the supply side of this phenomenon has jumped in with real capital, and big plans.

Here is most of what you need to know about the growth trajectory of Irish whiskey: In 2011, there were four distilleries operating in Ireland, and now, at least 14 are up and running with nearly 20 more in various stages of planning. And make no doubt about where distillers expect most of their new whiskey to be flowing: to the United States, their number one market.

The Teeling Whiskey Company has expanded its premium Irish whiskey portfolio with the launch of its award winning Irish Single Malt.  This Single Malt, was recently named World’s Best Irish Single Malt at the 2015 World Whiskies Awards.

Teeling Single Malt is the third release in the Premium range of Teeling expressions completing their full range to form the Teeling Trinity of non-aged statement of Irish whiskeys. To add a unique depth of character and flavor, Teeling Single Malt consists of aged malt whiskey up to 23 years old that has been matured in five different wine casks including Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon. This combination of cask maturation techniques has never been done before in Irish whiskey and creates a truly innovative Irish whiskey bursting with personality. Like all the Teeling whiskeys, it is bottled at 46% with no chill filtration allowing for all the natural flavors of the whiskey to be retained. 

Jack Teeling, founder of the Teeling Whiskey Company, commented, “We are delighted to be able to release another expression of Teeling whiskey that helps expand consumer choice and challenge existing perceptions of Irish whiskey. Our new Teeling Single Malt proves Irish whiskey can have big bold flavors that appeal to Single Malt drinkers without losing its distinctive Irish identity.”

Distilled Spirits in the United States have enjoyed a gain in market share for the sixth consecutive year.  The Distilled Spirits Council of the United States (DISCUS) has reported another year of steady growth in 2015 with supplier sales up 4.1 percent and volumes up 2.3 percent.  Distilled spirits suppliers and marketers also marked the sixth straight year of increasing their market share relative to beer in 2015. 

“The positive performance of distilled spirits is the result of many factors including market modernization, product innovation, consumer premiumization and hospitality tax restraint,” said DISCUS President and CEO Kraig R. Naasz.

DISCUS reported strong growth in every whiskey category for the second straight year, with revenues rising 8 percent.  Super premium whiskeys were particularly popular among American consumers with luxury Bourbon, Scotch, Canadian and Irish whiskeys all recording double-digit gains.  Other categories performing ahead of the distilled spirits average growth included Tequila, with another exceptional year of 9.4 percent sales growth, and Cognac, with sales growth of 16.2 percent.

Get Involved...Stay Involved   

The Maryland 2016 Legislative session begins in two days (it is January 11th as I type this) … There is no doubt that Chain Store legislation is a concern of the entire industry as is Dram Shop legislation.  As in year’s past, you can expect these industry hot topics to arise during this year’s session.  Chain stores being allowed to enter the Maryland marketplace is a dangerous prospect to the independent beer, wine and liquor retailer.  As in year’s past, I am again iterating how important it is to get as many industry members involved and be prepared to defend the independent store-owners’ position to the state representatives.  Many of you are involved and are familiar with the process of protecting your business from harmful proposed legislation.  However, too many are not.  Below is my annual ‘How To’ on getting involved and protecting your livelihood …

First, you need to know what proposed legislation is coming down the pipe and how it would affect your business.  Becoming a member of your county association as well as the Maryland State Licensed Beverage Association (MSLBA) would be a great start.  The MSLBA was formed, in part, because the association's leaders understood that actions in the Maryland State House directly impact the operations of your businesses.  The MSLBA tracks proposed legislation that will have an effect on its members’ businesses.  They do this right at their web site, www.mslba.org.  

Cocktails on tap are no longer just a fad ...  

When Anton Baranenko, owner of Draft Choice, a New York-based company that customizes draft systems, began installing cocktail lines in 2010, the response from his bartending peers was hostile, even Luddite, with accusations that he was cheapening the value of craft cocktails, and could put bartenders out of work.

Charmer Sunbelt and Wirtz Beverage Begin New Venture

Breakthru Beverage Group, an innovative beverage wholesaler formed by Charmer Sunbelt and Wirtz Beverage, was established on January 1 and has launched in 19 markets including Maryland and The District of Columbia. 

“Breakthru Beverage is built upon the best of our legacy operations while setting a new path and approach forward,” explained Greg Baird, Breakthru Beverage President and CEO.  “Our vision for the future is focused on excellence and how we can be a stronger and more innovative partner for our suppliers and customers in all of our markets.”

Paced by Rye, Flavors and Strong Branding, Canadian Whisky is Mounting a Rally ... 

Finally, it seems, the whisky renaissance has shone a spotlight on Canadian. It’s not that Canadian whisky hasn’t long been popular in the U.S.—whiskies from up north are second only to bourbon here, though more than half the volume, according to 2014 numbers from DISCUS, occurs in the lowest price tier.