90 points - Beverage Journal, Maryland and Washington, DC

Transcription

Discover the exceptional taste
of GREY GOOSE Cherry Noir.
INTRODUCING
G R E YG O O S E . C O M
S I P R E S P O N S I B LY
©2012 GREY GOOSE, THE GREY GOOSE BOTTLE DESIGNS AND THE GEESE DEVICES ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA 40% ALC. BY VOL.: FLAVORED VODKAS EACH 40% ALC. BY VOL. -DISTILLED FROM GRAIN.
MARCH2012
Contents
Page 08
Page 32
VOLUME74Number3
04 Pub Page: Heavy Seas Beer & Oyster Festival / Linganore at Prestige
06 Industry Snapshot: Casey Brooks of Casey’s Bar & Restaurant
08 At The Bar: Not All Irish Coffees are Created Equally
12 It’s About Beer: Beer Myths
14 Marketing Technology: Going Mobile in the Food & Beverage Biz
16 Brand Awareness: Newcastle Founder’s Ale
Mar yland Departments
20 Allison Doriss: Good Deed Doing in Timonium
23 Slack Winery
24 Selling Your Business? Use a Business Broker!
BJ Feature
Maryland Wineries
Smart Business
Maryland Scene
26 Alcohol Beverage Industry Opening Day Legislative Reception
28 Beam Global New Year Kick-Off
30 Absolut Grapvine & Miami / Three Olives Loopy / Pinnacle’s New Flavors 1800 Coconut Tequila / Svedka Grape / Fireball Cinnamon Whisky
32 Bacardi Celebrates 150 Years / Southern Comfort Fiery Pepper
Laurent Drouhin visits Market
38 Wholesaler Directory / Brand Index / Price List
39 Classifieds
Page 30
Tools of the Trade
Washington, D.C. Departments
Brand Profile
36 American Harvest
39 Wholesaler Directory / Brand Index / Price List
39 Classifieds
PUBPAGE
PUBLISHED MONTHLY BY
THE BEVERAGE JOURNAL, INC.
(USPS 783-300)
By Stephen patten
72 Years of Continuous Publication
Web Site www.beerwineliquor.com
Subscription / Advertising / Editorial Inquiries:
410-796-5455
PUBLISHER
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410 796-5455
PRESIDENT
March?!
How is it March 2012 already? I am
continually astonished at how quickly time
goes, and how it seems to be accelerating. Lee W. Muray
VICE PRESIDENT
Clint Griggs, A-Town Bar & Grille; and Ashley
Brennan, Greenmount Station; getting their Pirate
on at the Heavy Seas Beer and Oyster Fest.
an opportunity to network with current
and potential customers. As well as doing
product research.
It was a fun event and would suggest
more retailers get out to these types of functions ... great opportunity to learn about the
consumer.
I recently attended the Heavy Seas Beer
and Oyster Fest held at their brewery in
Lansdowne. The same brewery I was at
when Hugh Sisson opened it in 1995 (one
of my first editorial assignments here at
the Beverage Journal). Hard to believe it was
almost two decades ago when I first met
Hugh Sisson. Hugh hasn’t changed much
but his brewery has grown significantly. It’s
at least twice the size (of what I remember)
and Hugh said they are preparing to expand
again. He also talked to me about the new
Heavy Seas Alehouse on Bank Street in
Baltimore. (More on this next month once I get
a chance to pay a visit.)
It was interesting to note the number
of retailers (both on and off premise) that
attended the event. Some were Heavy
Seas enthusiasts and attend the brewery’s
events regularly. Others saw the event as
Linganore
at prestige
Marc Kalma, Prestige Beverage, recently
contacted me and wanted to relay how
pleased they are to announce the addition
of Linganore Winecellars to their growing
wine portfolio. For orders and information
contact your local Prestige sales representative.
Thomas W. Muray
COLUMNISTS
Kevin Atticks
kevin@marylandwine.com
Teddy Durgin
tedfilm@comcast.net
Alan Horton
alanhorton@aol.com
Stephen Kay
Robert Plotkin
stephen_kay@comcast.net
robert@barmedia.com
EVENT REPORTER
Wade Gowl
gowlw@verizon.net
410 557-8325
Member
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INDUSTRYSNAPSHOT
Like Mother, Like Son
at Casey’s Bar and
Restaurant in Parkville
Casey Brooks, owner of "Casey's Bar &
Restuaurant in Parkville, Maryland
By TED DURGIN
S
ome mothers get on
their sons for keeping a messy room. Other moms come down hard on their boys
for staying out past curfew. Casey Brooks
says his mom’s demands are simple: Keep
the family business packed with customers so she can keep the books balanced!
Brooks and his mother, Theresa
“Terry” Santoro, opened Casey’s Bar &
Restaurant in Parkville in October 2007. Both are from the area. After graduating from Parkville High School, Brooks
went to culinary school and subsequently
worked downtown in the kitchen of Chiapparelli’s. Santoro has been a 30-year
employee of Amtrak. “Four years ago,”
Brooks recalled, during a recent interview with the Beverage Journal, “we looked
around for places in this neighborhood
to open our own place, and we came
across this place that was actually called
Casey’s. Actually, the first two times
we looked at it, we walked right in and
walked right back out. But we eventually went for it and ended up keeping the
name.”
Brooks, 27, concedes that today he
would probably never name a place after
himself. But at the time, it felt like karma. And what some may have perceived
early on as a challenge -- mother and son
working together -- has turned out to be
a virtue. “With your mom,” Brooks said,
“you don’t always agree. But moms are
Casey Brooks and his mother,
Theresa "Terry" Santoro
FAVORITE MOVIE: “Gladiator”
always telling you things to try and help
you. She keeps the checkbook and all of
the paperwork, which is a big part of the
business that people really don’t know
about. The hands-on and the working
the long hours is the easy part for me. It’s great to have someone you can trust
with the money.”
Casey’s East Joppa Road location
has turned out to be a big selling point. Most customers also love the fact that
it’s a family business, as Casey’s brother
Bo has also come aboard in a managerial
capacity after having worked a number
of years for Amtrak, too. According to
Brooks, “We also know so many people
locally. Our clientele is very diverse. The
minute we open the doors, we get a great
lunch crowd. Happy Hour switches over,
and we get the construction guys. The
families come in right after them. Late
night, we get the younger crowd that stays
out until 2 in the morning.”
He continued, “The key is to be fair. Don’t try and charge too much, because
I’d rather have you in two, three, or four
days a week than just once. We just try
and make a living, not break anybody. We like being busy. We do a lot of drink
specials. We knew we could make our
money on food, so we give specials on
our drinks to keep people coming in. I’d
say 90 percent of the people who come
in here eat, and most have a drink check,
too.”
Additionally, Brooks and his staff
have also embraced technology in growing the business. Casey’s Bar & Restaurant not only has a well-designed website
featuring everything from the tavern’s
hours, menu, and drink specials, it also
has a Facebook page for those customers
who want to be “fans” of the establishment.
Brooks and Santoro have also taken
advantage of mobile technology. He
CAN’T MISS TV SHOW: “Boardwalk Empire”
HIS TEAMS: The Ravens and Orioles
GO-TO VACATION SPOT: Ocean City
PERSON HE’D MOST LOVE TO HAVE
AS A CUSTOMER: (living or dead): His late
Grandmother Brooks.
reasons, “When you drive or you walk
through the neighborhood or sit in the
mall, wherever you are, 80 percent of people now have a cell phone in their hand. And there’s stuff popping up on their
phones every 30 seconds. I had a table
last night, a simple Monday night, and
we had pizzas and calzones for $8. The
guy said, ‘We got in our car after practice,
looked at the phone, and Casey’s popped
up.’ That was a family of eight. A simple
reminder got them in the door. We’re
just now starting to get the hang of Twitter, too.”
Casey’s Bar & Restaurant enables
customers to purchase gift cards. Other
selling points range from a menu that includes such favorites as chicken pot pie
and crabby pretzels to an interior that
boasts 10 large flat-screen TVs. Every
Thursday evening, Brooks likes to rotate
various local acoustic groups who perform live.
In terms of an operational philosophy, Brooks and his mother like to keep
things simple. “Treat your staff as you
want to be treated,” he said, “and give
them an environment they enjoy working
in. It’s easier when you’re busy, of course,
because then you’re making money and
they’re making money.” n
EDWARD "TEDDY" DURGIN is a graduate of UMBC.
In additional to his freelance journalist duties, he is
an entertainment reviewer. You may contact Teddy
at tedfilm@comcast.net.
ATTHEBAR
Not all Irish Coffees
Are Created Equally
An outstanding variation is called
the Irish Coffee Royale, which features
Irish whiskey, simple syrup and a shot
of Kahlúa, which gives the drink a bit
more gumption and loads more flavor.
For a real treat use new Kahlúa Especial.
Made entirely from high grade, Arabica
By ROBERT PLOTKIN
In 1952, Joe Sheridan was
the head chef at the restaurant in the Shannon
Airport. Located less than 40 miles
from Ireland’s Atlantic coast, the airport was often wracked by cold, bone
chilling winds and daunting nighttime
temperatures. As the story goes, on a
particularly bracing evening Sheridan
laced his coffee with a healthy dram of
whiskey, a spot of sugar and a layer of
whipped cream.
coffee beans from South America, the
The drink quickly took on a life of
its own and became a specialty of the
airport’s bar. That same year, Stanton
Delaplane, the late columnist and travel
writer for the San Francisco Chronicle,
passed through the Shannon Airport
on his way home. He sampled several of
the coffees and was immediately smitten
with the combination.
Upon returning to San Francisco,
he went directly to his favorite water-
70-proof liqueur is unparalleled mixed
with coffee.
Another specialty worthy of serious
consideration is the Irish Coffee Redux.
It’s crafted using Irish whiskey, Kahlúa
and a dram of Irish Mist. The secret is
the addition of Irish Mist, a classic liqueur created from barrel-aged whiskey,
heather honey and a medley of spices.
It’s as if the products were meant to be
married in coffee.
ing hole—the Buena Vista Café on Fisherman’s Wharf—and told his cronies
about the fabulous Irish coffee. Rounds
of the drink were ordered and the recipe tinkered with. It was there—back in
1952—that the classic Irish Coffee was
born. A plaque outside the restaurant
commemorates the event.
For more than 50 years the Irish
Coffee has been the specialty of the
house at the Buena Vista Café. Demand
for the drink compels its bartenders to
make a score of them at a time.
The Irish Coffee has now captured
the imagination of people around the
world. And it’s waiting to spark the collective imagination of your guests as well.
The conventional version of the
CREATING KILLER IRISH
COFFEES
Making an Irish Coffee is easy, making it appreciably better than the rest
takes some thought. To that end, we’ve
polled our experts and come up with
tips on how to create the finest Irish
Coffees in your Zip code.
QUALITY COUNTS
Irish Coffee is prepared with a jigger of
While it’s true that there’s no such
Irish whiskey, 1/2 oz. of simple syrup
thing as a bad Irish whiskey, it’s equal-
(sugar syrup), a near fill with hot coffee
ly true that some are better than oth-
and whipped cream. Although the whis-
ers. Don’t hesitate to use a superior
key and sweetened coffee is easy to make
and a pleasure to drink, it is a recipe
loaded with far more creative possibilities.
label of whiskey in your Irish Coffee.
The result will be a smoother, more
flavorful drink.
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ATTHEBAR
offsets any bitterness in the coffee and
adds less sweetness than whipped cream.
The final touch is to dust the frothed
milk with a dusting of powdered cocoa
or a sprinkle of shaved chocolate.
mixology
EXPERIMENTAL
SYRUP vs CRYSTALS
Simple syrup is made by combining
boiling water and an equal volume of
granulated sugar. The reason that mixologists prefer simple syrup to sugar is
that it will go into solution immediately.
Sugar, as any iced tea drinker will attest,
often winds up on the bottom of the
glass.
Kick it out and have some fun. Try
splashing in some Bailey’s Irish Cream
into your next Irish Coffee. The famed
Irish liqueur is superb when thrown
into the mix of ingredients. In addition
to Irish Mist, there are several other
Irish liqueurs to strongly consider. Celtic Crossing is skillfully crafted from a
blend of Irish whiskies and cognac, then
sweetened with a touch of heather honey. Ballylarkin is made from a base of
premium Irish malt whiskies, pure cane
spirits and a medley of citrus and vanilla
flavorings. Both are excellent mixed in
an Irish Coffee. n
IRISH COFFEE
Coffee mug, heated
Build in glass
1 1/2 oz. Irish Whiskey
1/2 oz. simple syrup
Near fill with hot coffee
Top with frothed milk or whipped cream
IRISH COFFEE REDUX
Coffee mug, heated
Build in glass
FRESH JAVA
You can make a bad drink from great
coffee, but you can’t make a great drink
from bad coffee. Far too frequently a
bar’s coffee has sat on the burner for
hours, which renders it an acidic, rancid mess. The strategy should be to brew
smaller pots of coffee more frequently.
You’ll waste less coffee and avoid offending your guest’s taste buds.
3/4 oz. Kahlúa
1/2 oz. Irish Mist
Dust with powdered cocoa
IRISH COFFEE ROYALE
Coffee mug, heated
Build in glass
FROTHED MILK
People buy with their eyes. With
that in mind, one way to enhance the
taste of your Irish Coffee while making
it look like a work of art is to finish it
with frothed milk instead of whipped
cream. The billowing froth looks great,
1 oz. Kahlúa
1/2 oz. simple syrup
ROBERT PLOTKIN is a judge at the San Francisco
World Spirits Competition and author of 16 books
on bartending and beverage management including
Secrets Revealed of America’s Greatest Cocktails.
He can be reached at www.AmericanCocktails.com
or by e-mail at robert@barmedia.com.
Sprinkle shaved chocolate
IT'SABOUTbeer
Beer Myths
By AL HORTON
M
any people have
strong
feelings
about beer in one way or
another. Beer, in fact, is often a topic of
conversation, and for some people, beer
may be their favorite beverage. Very likely,
they have specific preferences with regard
to types, color, taste and brand. While
most of their likes and dislikes are based
on personal experience, many people
have certain beliefs about beer that are
based on hearsay, folklore or just plain
misinformation. This is the stuff of beer
myths.
Light beer helps keep
off the weight
The answer is, it depends. Most light
beer has a calorie content that is 2/3 that
of regular beer so it appears intuitively
obvious that light beer would be better
for you. In reality, how much weight savings is there in only 40-50 calories? However, too often, a light beer drinker rationalizes he can have one or two extra beers
because he is drinking fewer calories. If
drinking those extra beers becomes a
habit, then all bets are off.
Beer can’t be chilled and then
re-chilled and still taste good
once it has gotten warm
Actually, if the cooling and heating process is not carried on in extreme temperatures, or if it is not repeated frequently,
the beer should be fine without much
loss in taste. The worst enemies of beer
are extreme heat, ultra violet light, dirt
and exposure to strong aromas such as
frying food.
Beer should be thrown away
if it has been frozen
Beer Makes you Gain Weight
One of the great beer myths is that beer
magically makes you gain weight. An average 40-year-old male, for example, who
stands 5’10” and weighs 180 lbs and who
gets a moderate amount of exercise needs
about 2400 calories to maintain an even
weight. If this typical male consumes
three light beers (each 90 calories) or
three regular beers (each 145 calories), he
is probably not in much danger of adding
on extra pounds. However, if he chooses
to eat salty snacks or other fun foods
along with his beer, then his “drinking
calories” go up quickly and he has put
himself in a position to gain weight. The
moral of the story is stick with the beer
and forgo the snacks.
It may be surprising to know that it isn’t
necessary to throw away beer that has
been punished in this way. If the crown
or pull-tab hasn’t been broken, allow the
beer to thaw in a refrigerator. After it has
thawed, turn the beer upside down so the
solids can remix with the liquid. Repeat
these steps for a couple of days and the
beer should be fine. The same idea holds
true for a keg of draught beer. If a keg
should somehow becomes frozen, simply
unthaw it and turn it over in the storage
cooler to remix the contents.
Dark beer such as Guinness
Stout is heavier and has a much
higher alcohol content than say
a typical pale lager beer
The truth is a well poured Guinness
couldn’t be too heavy as it is widely consumed as a “session beer.” That is, the
beer has a character and drinkability suitable to allow its drinker to enjoy several
of them over a period of time. It may also
be a surprise to know the alcohol content
of Guinness is slightly less (4.3%) than
American Budweiser (5%), and it has
about the same calorie content: Budweiser (143 calories)-Guinness (153 calories).
Born on or freshness dating are
just marketing ploys to influence your purchasing decision
of one beer over another
In reality, freshness dating serves a useful
purpose. It lets a consumer know that
a beer is best consumed by or before a
certain date. However, nothing bad
suddenly happens to beer at the end of
its 120 or 180 day shelf life to make it
either unhealthy or undrinkable. But at
the end of its designated shelf life, it is
possible and even likely the average consumer will be able to note a distinct taste
difference between a 30 day old beer and
six month old beer. And that difference
will become increasingly noticeable if the
beer has been stored in a warm environment rather than a chilled environment.
IT'SABOUTbeer
Beer is best when served cold
This is a topic that conjures some serious
debate. The fact is some beers taste better when served cold while the full flavor
of other beers can’t be appreciated or enjoyed at really cold temperatures. A case
in point is that many American domestic
lagers are at their refreshing best when
served cold. Other beers, in particular
porters and stouts and some ales, yield
their most complex flavors at a warmer
yet still cool temperature.
Beer in green bottles is best
Unfortunately, this is a widespread myth. The use of any color bottle other than
brown cannot adequately protect beer by
screening out ultra violet light
rays. Green and clear bottles
present some interesting marketing possibilities but don’t
do a complete job in protecting
the liquid. In these instances, a
brewer can choose to use modified hops in place of regular
hops to protect his beer from
getting skunked. Further, beer
packaged in any color glass
other than brown glass can easily become skunked by ultra violet rays in a cooler just as it can
from natural sunlight.
Good beer must have
a higher alcohol content
This raises a thorny question;
what is good beer? Is good beer
by definition the most popular
beer, or is it considered good
beer because of its particular flavor,
aroma or drinkability characteristics? In the case of the overall US beer market, the majority of all beer sold is light
beer which is (3.2 % abv) low alcohol
beer. On the other hand, a Belgian triple
with and alcohol content of 12% abv can
be very refreshing and enjoyable beer to
drink. As with so many things in life, individual preference dictates what is best.
Imported beer is better
than American beer
This myth began after World War II when
GI s returning from Europe often declared that European beer was much bet-
ter than American beer. Let’s understand
something. Most of the returning GIs
were young men who likely had had their
first beer-drinking experience overseas. Local European beers became the standard by which they came to judge American made beer. Domestic beers often
came up short on the flavor end, but wait
another minute! Who was making the
domestic beer? For the most part, American breweries were owned by German American families who realized over time
that Americans preferred lighter bodies
and less full tasting beers. So what did
they make? They made lighter and less
full tasting beers. Could they have done
otherwise? Of course, with the exception
of yeast, they all had access to the same
ingredients as the European
brewers. Fast forward to 2012
and ask the same question,
is imported beer better than
American beer. With some
1200 brewers now making
beer here in the US (up from
42 or so in 1980), the answer
is once again obvious. American brewers and breweries are
now among the most creative
in the world, and most are capable of producing very high
quality products.
Serve beer in a frosted
glass for best results
The third and last tank in a
typical three tank bar sink
contains sanitizer. Similarly,
the last step in an automatic
glass washer sanitizes the
glassware. So, the first taste and aroma
experience you get from a frozen glass is
sanitizer that has been frozen and defrosted by your beer. As the frozen sanitizer
thaws it dispels carbon dioxide and water
that causes your beer to go flat. So, if
you truly want to enjoy your beer, ask the
server to run the frozen glass under cold
water to rid it of both ice and sanitizer.
Draft beer is better than
bottled or canned beer
Economists love the Latin phrase ceteris
paribus, which means “all things being
equal.” So, all things being equal, does
draft beer have a better taste than either canned or bottled beer? There is at
least a twofold
answer. First,
kegs are filled
with fresh beer
directly
from
finishing tank.
Draught beer
is normally not
heat pasteurized
and therefore
the beer tastes
fresher
than
packaged beer. The downside
is that draught
beer has a shorter shelf and
must be kept
cold. Typically,
cans and bottled
beer are flash pasteurized to preserve the
beer and prolong life during storage in
the trade or in a consumer’s home.
With a topic as interesting as beer,
there are bound to be a lot of strongly
held beliefs some of which are just plain
wrong. You probably already don’t believe the myths that bock beer is from the
bottom of the barrel or that beer is not
as sophisticated as wine. But no matter
what you do or don’t believe there is one
thing for certain: There is a beer for every taste and every occasion. Don’t let
these myths be an obstacle and get in the
way of enjoying your favorite brew.
(Sources: Some of these myths can
be found on various Internet sites. Because they are myths, the names of the
original authors are unknown.) n
***CORRECTION***
In last month’s article called “Tidbits of
Beer History,” I inadvertently and mistakenly stated that Muhammed was born
before Jesus. Two of our readers, Dave at
Wells Liquors and Tony at Carrolltown
Liquors, corrected me about the dates. I
apologize for the confusion caused by my
poor proof reading.
AL HORTON retired after 27 years with Bob Hall
LLC, a beer distributor in Upper Marlboro, MD.
He is currently an Adjunct Business Instructor at Anne Arundel Community College. Please
direct any comments, criticisms or suggestions to
AlanHorton@aol.com
MARKETINGTECHNOLOGY
Mobile Marketing Brings
the Power of Texting to
the Food and
Beverage Biz
By TED DURGIN
T
he term “wave of the
future” is way overused. Steve Roberts is
more interested in telling restaurants,
bars, and retailers about the “wave of
the moment.” And that wave is mobile
marketing. Roberts is the founder and
CEO of ShopText, a leader in the field of
mobile promotion response and loyalty. The company’s turnkey mobile platform
enables clients to engage consumers from
any ad with a simple text message.
“For small businesses,” Roberts
told the Beverage Journal in a recent interview, “mobile marketing is magic basically. People don’t really read or open
their e-mails anymore. We all have spam
e-mail. But when it comes to mobile, if
you’ve opted in to receive information
from a brand or retailer and they send
you a text message, something like 90+
percent of all text messages are read within four minutes. The open rate is huge. Now that puts a burden on the business
that has the mobile club. If you send me
something every day to my phone, the
carrier guidelines are such that every message has an opt-out. If you send me stuff
every day or anytime that is not relevant
to me or is kind of ‘spammy,’ I’ll just say,
‘I’m gone. I’m out.’”
He continued, “We tell our clients to
respect their list and grow it. The frequency
that we see that really seems to work is about
once a week. If too many people opt out
when you send out a blast, then you should
probably dial up
the value or your
frequency is too
high. It’s a very
powerful channel,
and it has to be
nurtured a certain way.”
Roberts is something of a technology guru. He started in marketing back
in the 1990s with a company called Modem Media. “We were the first guys to
run a banner online for AT&T, and we
did that on a website called Hotwired
way back when,” he stated. “We essentially grew Modem to about $40 million
a quarter and took it public in 1999.” Roberts then went to McCann Erickson
and did everything from print to event
marketing. In 2006, he started ShopText,
a mobile-to-mobile company dedicated to
helping brands and retailers make their
offline media interactive. One of his
first customers was a biggie, Proctor &
Gamble in 2006.
In the hospitality field, clients have
ranged from Little Caesars and Pizza Hut
franchises to Hungry Howie’s. Roberts
remarks, “For restaurants, it’s just a
way to connect with customers. If you
were to read on the menu that you can
send the restaurant or bar an e-mail and
we’ll add you to our customer list, a lot of
people don’t do that. It’s better to have
them text in right now to get great offers. Then it’s -- BOOM! -- instant gratification. You just got a free Coke with your order. You now have a new program in which
you can send messages that will drive
people to your store or restaurant or bar. That’s what it’s all about.”
He continued, “In the beverage
world, in particular, there are great opportunities for engaging consumers
mostly focused on packaging. Imagine
you can put something on the packaging
inviting consumers to text in for a [drink]
recipe. The first thing in the beverage
world, particularly if there is alcohol involved, is we have to screen if the user is
over 18 just like you would screen online. We’ll ask that question, and then you
go immediately into the flow. If it’s a
sweepstakes, we can capture the information required for the contest. There are
states that are doing couponing when it
comes to the beverage business, and you
just have to make sure you navigate that
appropriately. But those are the kind of
programs we put out there. You can see
various places where this makes sense, going into a retailer or a restaurant or bar.”
One of the big challenges has been
overcoming the intimidation factor that
often goes with new and emerging technology. “Mobile marketing is exactly like
creating an e-mail list and sending offers
out,” Roberts noted. “The only difference is you are opting people in when
they are standing or just sitting around. Mobile doesn’t have to be complicated. The reality is, when it comes to text messaging, it is by far the most widely adopted technology. It already comes on every
phone. You don’t have to download it. Something like 70 percent of the U.S.
population is texting. And there are almost 70 million 30- to 49-year-olds versus
about 20 million 12- to 17-year-olds tex-
ting. Also, about 50 percent of the 50- to
64-year-olds are now texting. It’s a crazy
number. Why are there so many people
30 and over texting? Because they’re trying to stay in touch with their kids and
grandkids. Most of the clients we’ve
worked with in the consumer packagedgoods and retail world, their demographic is that 30- to 50-plus-year-old in the
United States. People 50 and over are
the fastest growing demo on Facebook
and so it is with texting.”
For more information on mobile marketing, go to www.ShopText.
com or or call Roberts and his staff at
203-803-1910. n EDWARD "TEDDY" DURGIN is a graduate of UMBC.
newproducts&promos
NewProducts&Promotions
BeLVedere ADDS
ZEST TO PORTFOLIO
Green trucK IS REVVED UP
FOR EARTH DAY
YeLLow tAIL INTRODUCES
SWEET RED ROO
Belvedere Vodka has a new addition to
its Macerated collection—Lemon Tea.
Lemon Tea is distilled with eight exceptional
ingredients including black and green teas,
ginger, chamomile, lemongrass, honey and
lemon. The result is a fresh, vibrant vodka,
ideal for adding to iced tea or lemonade for
an easy cocktail.
From Red Truck, known for flavorful values,
comes Green Truck—wines made from
certified organic grapes, perfect for Earth
Day 2012. The award-winning Green Truck
wine brand includes all-organic Petite Sirah,
Sauvignon Blanc, Zinfandel, Chardonnay and
Cabernet Sauvignon. Green Truck Wines are
produced by Red Truck Winery of Sonoma and
marketed nationally by 585 Wine Partners.
[yellow tail] is bringing a bold and naturally
sweet red blend to U.S. consumers with the
launch of Sweet Red Roo. The wine is made
in Australia from a blend of Shiraz, Cabernet
Sauvignon and other red grapes. Sweet Red
Roo has aromas of sweet red berries, vanilla
and chocolate. The wine is imported by W. J.
Deutsch & Sons, Ltd.
belvederevodka.com
585winepartners.com
yellowtailwine.com
SRP: $29.99
707-265-4003
SRP 750ml: $6.99; 1.5L: $11.99
pucKer VodKA ADDS
TWO BOLD NEW FLAVORS
After the success of its four original flavors,
Pucker Vodka has launched Pucker Lemonade Lust Vodka and Pucker Raspberry Rave
Vodka. Both begin with four-times-distilled
vodka with natural flavors for a smooth
70 proof experience. Lemonade Lust offers
bright bursts of crisp lemon, while Raspberry
Rave has an intense raspberry flavor with a
touch of floral notes.
BIG DEBUT FOR cAYu mALBec
Cayu is the Mapuche word for “six,” to signify
six friends from Argentina and Chile that
came together to produce this 100% Malbec
from a high-elevation single-vineyard in
Mendoza’s Uco Valley. Cayu Malbec 2007 is
unfiltered and spent 24 months in new French
oak. It’s big and intense, but with velvety
tannins. The wine is imported exclusively by
Quintessential of Napa.
FortunA RON RESERVA
EXCLUSIVA IS BOLD
Ron Fortuna Añejo 8 Años Rum from
Nicaragua is striking in bottle, and better in
glass. Only hand-picked barrels aged for a
minimum of eight years are selected for this
rum. No sugar alcohol or neutral alcohols are
added; only molasses is used in the rum’s
creation. Ron Fortuna’s versatility makes it as
good alone or on the rocks as in a favorite
cocktail.
puckervodka.com
quintessentialwines.com
ronfortuna.com
SRP: $15.99
SRP: $49.99
SRP: $21.99
BRANDAWARENESS
Newcastle Founder’s Ale
A Blighty Good Beer
One of the more successful marketing
strategies for beer in the past few years has
been the advent of seasonal beers. Seasonal beers are a great way for brewers to
keep their name out front in the minds of
retailers and consumers.
One of the newest seasonals to come
to the marketplace is Newcastle Breweries’
4th introduction to this category - a winter
seasonal called Founder’s Ale. Given
Newcastle’s reputation for making very
good beer, Founder’s Ale is just what you
expect from this Limited Edition Series - a
very good beer.
Bronze in color with a tight creamy
head, Newcastle Founder’s Ale is dry and
hoppy with notes of roasted flavors. It is a
mildly bitter classic ale that is balanced by
a subtly sweet aroma of caramel and fruit
By Al Horton
and for better head retention. The other
primary ingredients include Stryian Golding hops for aroma and Copper hops for
low bitterness.
With an alcohol level of 4.8% abv and
a moderate bitterness level of 20 IBUs,
Founder’s Ale is a thirst quenching and
pleasant session beer. As with all seasonal
beers, this one will not be around for long,
so take full advantage of this delicious beer
before it’s gone. Founder’s Ale will be
available from February through April. n
AL HORTON retired after 27 years with Bob Hall
that provides a short clean finish.
For this beer, the brew master chose
to use premium malt, crystal malt and
“torrified wheat malt” for a different flavor
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LLC, a beer distributor in Upper Marlboro, MD.
He is currently an Adjunct Business Instructor
at Anne Arundel Community College. Please
direct any comments, criticisms or suggestions to
AlanHorton@aol.com
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newproducts&promos
NewProducts&Promotions
VAn GoGH VodKA
INTRODUCES NEW FLAVOR: PB&J
Van Gogh Vodka is known for translating
food flavor profiles into vodkas, and has
announced the launch of an innovative and
unexpected new addition: PB&J, set to debut
nationally at the end of March. The beloved
flavor combination has spawned countless
sandwich variations like “The Elvis,” and Van
Gogh’s liquid version features the upfront
aroma of peanut butter leading into sweet
raspberry on the palate.
NEW PAIR FROM Forest GLen
Forest Glen Winery has released two fresh,
lively and sweet wines: Forest Glen 2010
Forest Fire White Merlot and the Forest
Glen 2011 Moscato. These wines continue
the brand’s tradition of being pleasing,
approachable and affordable; a favorite in
on- and off-premise settings. Forest Glen
wines are marketed nationally by Domaine
Napa Wine Company.
stoLIcHnAYA CELEBRATES 50
YEARS WITH TWO NEW FLAVORS
Stolichnaya celebrates 50 years of being a
flavored vodka pioneer with the introduction
of Stoli Hot and Stoli Sticki premium vodka.
These flavors are “remixes” of Pertzsoka
(Pepper) and Okhotichnaya (Honey and
Herb), the first flavored vodkas from The
House of Stolichnaya in 1962. The flavors
offer a great balance of sweet and heat.
Stoli Hot and Stoli Sticki will be introduced
nationwide in April.
domainenapa.com
stoli.com
SRP: $27
707-265-4060
SRP: $23.99
Hood rIVer dIstILLers
LAUNCHES SINFIRE
CINNAMON WHISKY
Oregon-based Hood River Distillers, Inc.
has tapped into the flavored whisky trend
with the launch of SinFire Cinnamon Whisky.
The name gives consumers a hint of the
cinnamon flavor along with the fiery yet sweet
nature of the spirit. SinFire can be served
straight up or on the rocks, but also lends
itself well to a variety of cocktail recipes.
t
750 ml
t
vangoghvodka.com
187 ml
187ml VoGA SPARKLING PUTS
SPRING IN YOUR STEP
tropIc cHILLerZ RTD
ROLL INTO SPRINGTIME
The 187ml of Voga Sparkling brings
convenience and style to retailers,
restaurateurs and nightclubs. A blend of
80% Chardonnay and 20% Pinot Grigio from
vineyards in Trentino, Italy, Voga Sparkling
is characterized by enticing aromas of white
blossoms and ripe fruit with a citrusy finish.
The 187ml is sealed with a Stelvin closure to
keep the wine frizzante (gently sparkling) in
style. Imported by Aveníu.
Tropic Chillerz are ready-to-drink cocktails
that are available in unbreakable plastic
balls. These 17% ABV wine-based cocktails
are spiked with 188-proof orange brandy.
Available in seven flavors including pineapple
colada, strawberry, lime ’rita and sour apple.
The freezable, floatable 187ml plastic containers are good for the beach, pool, deck,
tailgaiting and camping.
hrdsales@hrdspirits.com
vogaitalia.com
tropicchillerz.com
SRP: $16.99
SRP 187ml: $5.99
SRP 187ml: $2.99
BJFeature
Allison Doriss: Good Deed
Doing in Timonium
By ted durgin
T
here’s that great moment at the end of
“The Wizard of Oz,” when
the Tin Man has asked
the Wizard for a heart, and the huckster
replies, “Back where I come from, there
are people who do nothing all day but
good deeds. They are called phila … er,
phila … er, yes, er … Good Deed Doers!”
Allison Doriss, co-owner of Fairgrounds
Discount Beverages in Timonium, is one
such person. Since opening her store in
June 2010, she has become one of the
most active “Good Deed Doing” operators in the Baltimore metro area. Her
work with charities and charitable organizations is quickly garnering her a reputation as a go-to person for help in putting
events together, especially from a beverage perspective.
Coming up in May, for instance, is
the 2012 Charity Golf Tournament to
benefit Dr. Robert Wood’s pediatric allergy research at the Johns Hopkins Children’s Center. The tournament will be
held at the Bulle Rock Golf Course in
Havre de Grace, and Doriss sits on the
Golf Tournament Committee and helps
out on the beverage end. Each year, she
also provides beverage support for the
Maryland Antiques Show of Hunt Valley.
“I create work,” she stated, during a
recent interview with the Beverage Journal. “I create events. Any of the ones
I’ve worked with, they know that if they
tell me a date and what the theme is, I
can wrap myself around it. It’s not just
providing product. I like to do things
that are thematic. So, for example, with
the grand opening of the Maryland Agricultural Center off Shawan Road, in addition to Maryland wines and Maryland
beer, I wanted to feature a Maryland vodka for their event. And Sloop Betty was
perfect! So, I had a Sloop Betty station.”
Doriss and her staff also like to do
in-store events. One of the most successful was Palate to Palette. “I wanted
to do something that would pull in local
artists, so we worked with [Zoll Studio of
Fine Arts] to put on wine tastings and
art shows. The artists would have their
easels propped up around the store, and
there would be a wine tasting to go with
it. The proceeds went to different charities.”
Doriss developed her penchant for
doing good deeds while working in the
cosmetics industry. In fact, she was an
employee of Estee Lauder for 18 years. “I
was with the Clinique division,” she confirmed, “and I covered New York, New
Jersey, and Connecticut. I was responsible for the education of the people who
worked in the department stores. So,
you might say I can recommend a great
shade of lipstick AND a delicious bottle
of wine!”
She continued, “At Clinique, there
was a program I was asked to spearhead
with Evelyn Lauder and Sloan-Kettering.
It was called the ‘Look Good, Feel Better’
program, and it was run by the American
Cancer Society and the Cosmetic, Fragrance, and Toiletry Association. It was
all about helping women and men who
were going through cancer treatment feel
better about themselves. It started in
1989, and I was involved until I moved
down here in ‘96. My girlfriend was
getting treatment for ovarian cancer at
Mercy Hospital, and they didn’t have the
program. So, we started it there. Once a
month, I’ll go down to Mercy and do the
Look Good, Feel Better program. I also
do it at Hopewell Cancer Support, off of
Falls Road.”
Doriss retired from cosmetics for a
while when she became pregnant with
her son. Shortly thereafter, her husband
bought a liquor store here in Maryland
[Four Corners Wine & Spirits in Phoenix, Md.]. “I really wanted to get back to
work and I first thought about cosmetics.
But I was 10 years out of the industry, and
I would have had to move back to New
York. . . . So, lifestyle-wise, it wasn’t really
the right path. That’s when they started
renovating this shopping center, and I began pursuing this whole concept. This
was three or four years ago, and there was
not a liquor store here. I would drive by
and say, ‘They need a liquor store! They
need a liquor store! And I’m just the one
who’s going to do it! So, uh, who wants
to partner with me?!’”
She ended up buying an existing license from a small storeowner off of Timonium and York Roads. At the time,
it was one of the oldest liquor licenses in
Baltimore County. “He clearly wanted to
sell,” she recalled, “and I wanted the license. But I didn’t want the store. I had
to buy the license and move it here into
this shopping center. I opened during
an economy that was doing so well, too
[laughing sarcastically]. It was difficult
Fairgrounds Discount Beverages in Timonium, Maryland
BJFeature
Allison Doriss, co-owner of Fairgrounds Discount Beverages.
finding a lender who would support the
concept. I talked to a good friend of the
family, Tom Armstrong. Our children
go to school together. And I was telling
him, ‘This is a great idea. I know this is
going to work!’ And he said, ‘Well, if you
ever want a partner, let me know.’ So we
teamed up, and it’s been wonderful.”
Fairgrounds Discount Beverages is located directly across from the Timonium
Fairgrounds in a neighborhood shopping
center that also boasts a Giant supermarket. Doriss has definitely brought a woman’s touch and eye to the store’s interior.
“When I designed the store,” she said, “I
had women customers in mind. At one
point, they told me I could only do a certain color for the ceiling. Then, I found
out I could change it, so I have this beautiful Bordeaux color you see now. And
I have these large pictures hanging from
high that depict vineyards and wine bottles with not a lot of branding on them. I
Fairgrounds Discount Beverages’
general manager, Paul LeTourneur
with Allison Doriss.
also wanted large aisles for strollers and
that sort of thing for the moms who come
in and shop.”
The store has definitely built up a
loyal customer base in a short time. Customers have given Fairground Discount
Beverages high marks for everything from
the low prices to the spacious layout to
the often whimsical window displays up
front that call to mind the great department stores of Manhattan.
Staffing has been another success story for Doriss. Most of her employees are
smart and personable college graduates.
Some are pursuing graduate studies; others are looking to advance in the beverage business. While Doriss adores them
all, she singled out her general manager,
Paul LeTourneur, as her right-hand man.
“I don’t know where I’d be without him!”
she exclaimed.
LeTourneur has been involved in the
retail beverage industry for more than two
decades, touting that he has worked pretty
much every job on the retail side at every
size and shape of store. Even he, though,
is still surprised by the changing nature
of the business. He marveled, “Every
month, there is a new vodka flavor and
you ask, ‘How is that possible?!’ Gummi
bears, cookie dough. Some of them stick,
and some of them miss. We just got a
new vodka that’s Fruit Loop-flavored! I
do think we’re going to see a lot more flavored products outside of vodkas. There
are a lot of flavored bourbons and whiskeys on the horizon. All bets are off now.”
For Doriss, she’s betting that her good
deeds will continue to pay off in terms of
developing a loyal clientele. There is, of
course, a great business incentive to getting involved in one’s community. It gets
the name of the store and the storeowner
out there in a positive way. To this end,
Doriss remarked, “I think the more you
get involved with your community and
the more they know you are involved in
things, the more people will want to shop
in your store. I think people like to buy
local. They like to support small business.
And because of our location, our staff,
our prices, and what people see when
they come in here, the repeat business is
really showing.”
For those reading this who are thinking about getting similarly involved in
their communities, but don’t quite know
where to start, Doriss recommends following one’s heart. “Support the causes
that are nearest and dearest to your heart,”
she said. “I do. And any of the things
I’ve gotten involved in, I’ve also made a
point of getting on their boards. I am not
only a storeowner. I am actually involved
with the events and organizations. I think
you need to be a hands-on person. I am
there when they need someone to set up
or when they need someone licking the
envelopes. It’s not just supporting them
from a beverage standpoint. It’s also
about being in the trenches with them
at their events. If you can do that, that’s
great and you will learn an awful lot about
what people are doing, how to help them
in different ways, and know what is going
on.”
That deeper understanding of people
and community has also translated into
how she and her staff deal with customers in the store. Doriss concluded, “Be
enthusiastic. Go out of your way to figure
out how to help them. If we don’t have
what you want, we’ll get it for you. Other
stores have the ability to do that, but we
actually do it. I also wanted the store to
have enough space so that whatever your
spending power is, you can find it here.
Hey, this isn’t complicated. Just be nice
to people. We have a lot of fun here. If
you’re going to go to work every day, you
want to make it fun. And I like to think
there’s a little style attached to the store,
too.” n
EDWARD "TEDDY" DURGIN is a graduate of UMBC.
MarylandWineries
Slack Winery
By Tina Ferma
T
o say that the mother and son pair running Slack Winery has a unique style
when it comes to winemaking is an understatement. Owner Maggie O’Brien and
winemaker Tucker Grube-O’Brien make a
remarkable team, dedicated to producing excellent wine. One of the ways in which Slack
truly sets itself apart from the rest is through
the winery’s commitment to keeping wine
casual. Slack is a brand that whole-heartedly
boasts itself as a Maryland winery, through
and through.
Slack perfectly and purposefully makes
wine to be sipped with food and, more specifically, seafood, as a result of Maryland’s
intimate association with it and, of course,
the presence of the Chesapeake. In terms
of white wine, Slack is experienced in using the grape Petit Manseng, which is used
in their popular wine Yellowlegs and also in
Slack’s only sweet wine, Danny Boy Danny.
However Slack has also recently discovered
and begun to experiment successfully with
two white grape varieties: Viognier and Tra-
minette. These two grapes together make up
the Slack Tide Blanc blend. Slack uses the
Chardonel variety in its sparkling white wine,
White Shoals.
Slack offers a variety of red wines, both
blends and single varietals. Jubilee Farm, the
site of Slack’s vineyard, plants three different
kinds of red Italian grape varieties: Barbera,
Montepulciano, and Sangiovese. Jubilee
Farm is the first vineyard in Maryland to
plant Barbera for commercial wine production, and Slack is one of the only producers of Montepulciano in the state. Clearly,
Slack’s attitude toward winemaking is not
the only reason why this winery is unique.
Winemaker Grube-O’Brien stresses the
idea that Slack does not try to replicate any
particular style of winemaking, a concept
that shines through in the winery’s name.
The back labels of Slack bottles perhaps explain this ideology best. “We are slack in the
sense that we welcome what our taste buds
and noses tell us. Our style is what we enjoy,
or happen to be enjoying at the moment,”
they read. It is perhaps exactly this absence
of a need to fit into a particular style that in
fact gives Slack a style all its own.n
SMARTBUSINESS
Selling Your Business?
Why you should use a Business Broker!
A
ny business owner
who has sold a business on his of her own
will tell you it’s a long, tedious and stressful process. It consumes
your time and distracts you from the day
to day operation of the business when
your focus should be on maintaining or
increasing the value of your business. It
is very difficult to separate yourself from
the emotional aspects of the process.
That’s where an experienced business broker can pay huge dividends.
There are many areas where the business
broker expertise pays off:
CONFIDENTIALITY
An owner attempting to sell his/her
own business reveals that the business is
up for sale. Employees, customers, suppliers and bankers all get nervous and
competitors look to move in for the kill.
A business broker will protect the identity of your company by only using specially designed marketing materials describing the company without revealing
its identity. Buyer prospects are screened
and required to complete Confidentiality Agreements and Buyer Registration
forms.
BUSINESS CONTINUITY
Selling a business is time-consuming for an owner who already is probably
wearing many hats for the company. By
taking on the additional load of selling
the business, essential functions will get
less attention and possibly be damaging
to the business. By retaining a profes-
sional Business Broker the owner can
maintain a focus on running the business
while the broker is working on the sale.
REACHING POTENTIAL
BUYERS
Business Brokers have the tools and
resources to reach the largest possible
base of buyers. They then screen these
potential buyers for revenue that would
support the acquisition.
MARKETING
A Business Broker can help present
your company in the best light to maximize the sale price. He or she has an understanding of the key values that buyers
are looking for and can assist in identifying changes that can lead maximizing
value.
VALUING YOUR BUSINESS
Putting a value on a business is far
more difficult and complex than valuing a house. Every business is different,
with hundreds of variables that have an
impact on the value. Business Brokers
have access to business transaction databases that can be used as guidelines or
reference points. A professional Business
Broker analyzes the company in depth to
determine its strengths, weaknesses and
opportunities prior to going to market.
BALANCE OF EXPERIENCE
There are many unforeseeable issues arising during the selling process.
The players consist of bankers, attorneys,
accountants and landlords, to mention a
few. An experienced Business Broker levels the playing field for a business owner
by bringing the negotiation skills necessary to get the deal done while working
through the process.
CLOSING A DEAL
Since the Business Broker’s sole
function is to sell the business, there’s
a much better chance that a deal will be
closed in less time. The faster the sale,
the lower the risk of employee problems,
customer defection and predatory competition.
"SINCE THE BUSINESS
BROKER’S SOLE FUNCTION
IS TO SELL THE BUSINESS,
THERE’S A MUCH BETTER
CHANCE THAT A DEAL WILL BE
CLOSED IN LESS TIME..."
Utilizing the services of an experienced, professional Business Broker allows the owner to focus on running the
business reducing the risk of business
erosion during the sale process. A sale facilitated by a Business Broker helps maximize value by involving a large universe
of buyers in a confidential, competitive
process. n
STEPHEN ATKINS, PRINCIPAL BROKER
Certified Business Intermediary
Atkins Business Solutions
Steve specializes in the sale of small to mid-size
businesses and can be reached at 410.757.4965
atkins.steve@comcast.net
Who Reads
The Beverage Journal?
AdvAnce
your cAreer
at Anne Arundel
Community College’s
HCAT Institute
Sierra Brennan
of the Phoenix Emporium,
That's Who!
International Wine
Certification
Wine & Spirit
Education Trust
French Wine Scholar
French Wine Society
Certified Bartender
ATTENTION
THREE STEP
PROCESS
• RESEARCH & ANALYSIS
• SALES & MARKETING
• NEGOTIATION & CLOSING
National Restaurant
Association Education
Foundation
ALL LICENSEES!
MARYLAND STATE
CERTIFIED
ALCOHOL AWARENESS
COURSES
Weekly classes held throughout the
state or at your place of business
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You receive course instructions, a
manual, your certificate, and a
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which is immediately forwarded to
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For your appointment
call John Murray at:
410 553-8927
JMURRAYAA@AOL.COM
Certification expires four years from the
date you are certified
www.aacc.edu/hcat/
winespirits
410-777-2398
Stephen R. Atkins,
Principal Broker
Certified Business
Intermediary
phone: 410.757.4965
email: atkins.steve@comcast.net
www.atkinsrealtygroup.com
MARYLANDSCENE
Maryland Alcohol
Beverage Industry
2012 Opening Day
Legislative Reception
A
L
icensed Beverage Distributors of Maryland (LBDM), Maryland
Beer Wholesalers Association (MBWA) and Maryland State
Licensed Beverage Association (MSLBA) sponsored the annual
Alcohol Beverage Industry Opening Day Legislative Reception
on January 11 at the Governor Calvert House in Annapolis. The
reception was well attended by members of the Maryland General
Assembly and provided a great opportunity to educate legislators
about important issues such as the alcohol beverage industry’s
economic impact in Maryland:
$
The industry employs an estimated 115,000 persons.
$
The industry employs 4.65% of the total Maryland
workforce.
$
The industry annual payrolls are approximately $1.7 billion
annually, most of which are used to purchase various
consumer products and services.
$
The industry collects $165 million in state sales tax revenues
annually on over $3.3 billion of retail sales from on-premise
and off-premise retailers.
$
The industry accounts for approximately $30 million in state
excise taxes and fees annually.
$
It is estimated that the industry provides over $31 million
annually in county revenues from license fees and dispensary
returns.
$
It is estimated that the industry provides $29 million annually
in county piggyback income taxes.
$
The industry accounts for $248 million in total tax revenues
to the state and counties, exclusive of real property taxes and
state income taxes.
$
The industry provides hundreds of millions of dollars in real
estate taxes on properties used by the estimated 115,000
industry employees of approximately 6,700 retail licenses,
64 manufacturer licenses, and 87 wholesaler licenses.
B
C
D
E
F
A: Blaise Miller, B K Miller; Senate President Mike Miller And Austin
Maguire, Wantz Distributing. B: Rochelle Marte, Miller Brewing; Frank
Boston, with Susan and Bill Pitcher, all lobbyists. C: Nick Manis, Manis
Canning & Associates; Delegate Joe Vallario; and George Manis, Manis
Canning & Associates. D: Greg Phillips, Frank's Den; and Terry Butler,
business consultant. E: Terry Loughlin, Dick Carey, both with Carey
Distributing; and Hugh Sisson, Clipper City Brewing. F: Mike Canning
$
The industry accounts for over 51% of all lottery sales which
provide approximately $1.3 billion annually in sales to the state.
and Van Mitchell, both with Manis Canning & Associates.
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MARYLANDSCENE
Beam Global
New Year
Kick-Off
B
eam Global and Republic National Distributing Company
(RNDC) recently held a launch party at Martin’s West to kick
off new products for the New Year. RNDC employees were intro-
A
duced to Red Stag Honey Tea, Red Stag Cinnamon, Courvoisier
C, Pucker Raspberry and Pucker Lemonade. The party included
information about new product innovations, brand marketing and
activation plans for 2012. Former University of Maryland head
basketball coach, Gary Williams, was the guest speaker at the event.
Attendees enjoyed line dancing lessons, traditional BBQ, country
music, corn hole games, and a photo booth.
B
C
A: Jim Beam models at the Martin’s West launch party. B: Mike
Floyd, RNDC, and Adam Lewis, Beam Global, enjoy new product
innovations in Red Stag branded mason jars. C: Liz Osei, Beam
Global, and Jim Beam Party Crew model, Darlene, pose with former
University of Maryland head basketball coach Gary Williams.
Jay Poust
1926 – 2012
We celebrate the life
of Jay Poust
the Man and the Legend.
We will miss his wit and charm
and pride and passion for the
wine business.
Please join us and make a toast
to his legacy.
Jack Poust & Company, Inc.
www.jackpoust.com
MARYLANDSCENE
Absolut Grapevine and
Absolut Miami
Pernod Ricard and Republic National Distributing
Company (RNDC) recently launched two Absolut flavors at
Looney’s Pub in Maple Lawn. Absolut Grapevine is a new
flavored vodka that offers the taste of white grape, balanced
with dragon fruit, and papaya. Absolut Miami, Absolut’s
sixth limited edition city inspired flavor, combines citrus
flavors (of the Sunshine State) passion fruit and orange blossom.
B
A
Three Olives Loopy
Three Olives recently launched their 19th flavor … Loopy.
“Three Olives Loopy is a stunningly delicious medley of tropical
fruit and imported English vodka,” stated Diana Berry, promotion specialist, RNDC. “This versatile new vodka flavor smells
and tastes just like your favorite childhood cereal -- Fruit Loops!”
Pinnacle Vodka’s
New Flavors
C
D
Pinnacle Vodka’s two new flavors, Atomic Hot and Key
Lime Whipped recently hit the bar scene.
1800 Coconut Tequila
1800 Tequila recently launched a new flavor, 1800 Coconut.
“This new tequila is one of the first flavored tequilas,” stated
Diana Berry, promotion specialist, RNDC. “And mixes great
with Pineapple juice! Take a sip, and you’ll think you’re on the
beaches of Hawaii.”
E
SVEDKA grape
The Svedka Grape promotion at Long Beach Restaurant in
Middle River was a great success.
Fireball Cinnamon Whisky
Fireball Cinnamon Whisky remains a very hot brand.
A: Members from RNDC and Pernod Ricard at the Absolut
Grapevine and Absolut Miami launch. B: At the Absolut
F
Grapevine and Absolut Miami launch are Melody Conner, Sarah
Dalton, and Julie Beach, all with RNDC. C: At the Three Olives
Loopy launch meeting are Jake Laaveg, RNDC; Shawn Kirkpatrick, Proximo Spirits; Gary Herd, RNDC; Mike Peterson, Proximo
Spirits; Joel Polichene, RNDC; Landon Wells, Proximo Spirits;
and Ned Parsons, RNDC. D: Dusty Poore, RNDC, recently enjoyed
Pinnacle drinks with customers at the Heaven and Hell Party
at Vera’s Beach Club. E: At the 1800 Coconut Tequila launch
meeting are Joe Polichene, Wayne Degen, Jake Laaveg, Ned
Parsons, all with RNDC; Shawn Kirkpatrick, Landon Wells, Mike
Peterson, all with Proximo Spirits; and Gary Herd, RNDC. F: The
Svedka Grape promotion at Long Beach Restaurant in Middle
River was a great success. G: Fireball Cinnamon Whisky
remains a very hot brand … notably, at a at Green Turtle Hunt
Valley. H: Fireball models pose with band members at Looney’s
Pub in Bel Air’s annual holiday party.
H
G
MARYLANDSCENE
Bacardi Celebrates 150 Years
Bacardi recently celebrated 150’s years of rum-making.
Bamboo Bernie’s Chef Marie Russell created some beautiful
cakes made with Bacardi Select. “The cakes were decorated
with various Bat Devices from the past and the present showcasing Bacardi’s rich history as the premier rum-maker in the
world,” stated Mindy Bumba, Reliable Churchill.
Southern Comfort
Fiery Pepper
The Southern Comfort Fiery Pepper models heated things
up at Ram’s Head Roadhouse in Annapolis recently. They
sampled Southern Comfort Fiery Pepper mixed with cranberry
and pineapple juices.
A
Laurent Drouhin
Visits Market
The Vineyard Wine Bar in Havre de Grace recently welcomed Laurent Drouhin of the Drouhin Family (i.e. Joseph
Drouhin -- noted for their exceptional Burgundies). Laurent
Drouhin is the Director of the United States and Caribbean
markets and manages the development of the brand in said
regions.
A: Julius Trimble, Chad Albertson, Jessica Simpson, Dave Hochrein, Mindy
B
Bumba, and Jeff Davis; all with Reliable Churchill; Mike Cole, Bacardi
USA; Troy Plauger, Chef Marie Russell, both with Bamboo Bernie’s; Liz
Smith, Kim Smith, both with Team Enterprise; and the Bacardi models at
the bacardi celebration. B: Mike Cole, Bacardi USA; Chef Marie Russell
and Troy Plauger, both with Bamboo Bernie’s; and Jeff Davis, Reliable
Churchill at the bacardi celebration. C: The Southern Comfort Fiery
Pepper models. D: Here are Marc Kalma, director of sales, Prestige
Beverage Group; Jarrod Cronin and Joe Lertch III, co-owners, Vineyard
Wine Bar in Havre De Grace; Bill Burrill, managing partner, Prestige
Beverage Group; (seated) Nicole Borrelli, regional manger, Dreyfus
Ashby; and Laurent Drouhin, Drouhin Family Wines.
D
C
SOON.
ERY SOON.
© 2012 E. Rémy Martin & Co., Rémy Martin® V, 100% Distilled Grape Spirits, 40% Alc./Vol., Imported by Rémy Cointreau USA, Inc., New York, NY. Centaur Design®. PLEASE
DRINK RESPONSIBLY.
U.S. BEVERAGE ALCOHOL FORUM
at the WSWA 69TH ANNUA L CO N V E N T I O N & E X P OS I T ION
The insiders guide to the U.S. beverage alcohol market.
A partnership between the U.S. Drinks Conference and Wine & Spirits Wholesalers of America.
Thursday, April 5, 2012
12:30–5:00 p.m.
Caesars Palace, Las Vegas
Cost is included in the WSWA Convention
& Exposition registration fee.*
Ensure your travel plans allow you to
attend the U.S. Beverage Alcohol Forum
on Thursday afternoon. Don't miss out!
* A one day registration fee is available for the U.S.
Beverage Alcohol Forum.
SEMINARS/PANELS TO INCLUDE:
•
•
•
•
•
•
•
Brand Activation
Distributor Panel
Navigating Brand Entry
Retailer Panel
Social Media
Supplier Panel
Trends
WHO SHOULD ATTEND:
• Spirits, wine and beer executives and managers
with responsibility for introducing and growing
brands in the U.S. market.
• New product development, marketing, innovation,
operations, logistics, purchasing, finance executives,
and managers.
• Consultants, suppliers, wholesalers, entrepreneurs,
and investors to the industry looking for key
insights and networking opportunities.
For more information and to register visit
wswaconvention.org
or call the Convention Hotline at (202) 371-5682.
FORUM ORGANIZERS
FORUM SPONSORS
The How-To Publication
MAGAZINE
SWS-FP WINNER
DIRECT WAREHOUSE SALES STORE
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TELEPHONE, FAX AND EMAIL ORDERING AVAILABLE
SALES CLERK TO ASSIT CUSTOMERS
CUSTOMER CAN PAY BY MONEY ORDER OR BUSINESS CHECK
CUSTOMER CAN CHARGE WITH SWS-FP APPROVED CREDIT
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COME IN AND SAVE ON OUR ENTIRE LINE OF PRODUCTS
LOCATED AT:
SWS-FP WINNER DWS
3125 V STREET NE
WASHINGTON, DC 20018
TELEPHONE: 202.269.1505
FAX: 202.269.1506
EMAIL: dcorders@southernwine.com
NEW HOURS: MON-FRI, 10am-5pm SAT, 9am-3pm
All sales must be accompanied by ABC License – Valid Photo ID
Brandprofile
Farm Fresh
Sidney Frank Importing Reaps the American Harvest
By cARA McIlwAIne
A
mid a powerful culinary movement fueled by artisanal-crafted food and drink, American
farmers are finding themselves
in the limelight, industrious champions
of fresh-from-the-earth local ingredients. Sidney Frank Importing Company
unveiled American Harvest Organic
Spirit, the first USDA Certified Organic
product in its portfolio, as a celebration
of the American farmer and of sustainable agriculture. American Harvest
launched in eight states in 2011. In the
first quarter of 2012, the brand’s reach
is extending to 13 more states—Alaska, Arkansas, Connecticut, Delaware,
Hawaii, Kentucky, Nebraska, New Mexico, North Dakota, Oklahoma, South
Dakota, Vermont and Washington D.C.
Handcrafted in small batches using
a continuous column distillation process
in its Rigby, ID-based distillery, American Harvest is made with organic winter
wheat sourced from a single purveyor:
farmer Steve Rhodes. “He’s exactly
what you picture when you think of an
American farmer—hardworking, dedicated and passionate,” points out Julie
Byrne, American Harvest’s marketing
brand manager. “Made-in-America is
what American Harvest is all about,”
she continues. “So far, consumers and
the trade have both been really receptive to our all-American and organic
messaging.” To complement the Idaho
wheat, American Harvest also uses
water from an aquifer of the sprawling Snake River. At an SRP of $23.99,
American Harvest is quite competitive
for the organic market.
The Alternative Vodka
At first glance, American Harvest may
seem to have a lot in common with
vodka, yet Byrne points out that despite the similarities, American Harvest is decidedly different: “It is organic vodka to which a proprietary blend
of organic ingredients has been added,
creating a truly unique vodka specialty.
It’s a revolutionary way to look at the
vodka category. The addition of these
ingredients results in the distinctive,
smooth, clean and crisp character of
American Harvest.”
Sidney Frank’s long-heralded association with vodka allowed the company to explore a different approach.
“We wanted something that offered
a distinct taste, but that consumers
could wrap their arms around because
of the emotional benefit,” Byrne ex-
SeASOnAl HARVEST
BlOODy MARY
2 parts American Harvest
1 part freshly squeezed lemon juice
4 small cherry tomatoes
3 thin cucumber slices
Salt & pepper to taste
2-3 dashes hot sauce
2-3 dashes Worcestershire® sauce
3 sprigs of fresh fill, 3 fresh basil
leaves and a sprig of fresh tarragon
(or your own favorite fresh herbs)
Combine all ingredients in a
cocktail glass and muddle.
Add ice and shake well.
Strain over fresh ice into a
rocks glass rimmed with
hickory smoked salt and
garnish with your favorite
vegetables and herbs.
plains. “American Harvest is crafted
with the same American values that
this country was built on: integrity,
opportunity, independence, hard work,
innovation and pride.”
Organic Mix
As with any product new to the market,
an emphasis on its mixability is key to
making an impact on bartenders. That
is why Byrne points to American Harvest’s versatility as one of its biggest
assets, whether the spirit is enjoyed in
its most basic form sipped on the rocks,
or in one of the fresh, organic fruit libations whipped up by Todd Richman,
Sidney Frank’s corporate mixologist.
When enjoyed neat, Richman
explains, “American Harvest has an
aroma of sweet pastry, lemon peel
and black pepper. The taste is wellbalanced with a creamy mouthfeel
and a long finish.” In terms of mixing,
“Craft cocktails have been using fresh
ingredients since the origin of the
cocktail. As the pendulum continues
to swing toward that on a larger scale,
having an organic spirit is a natural fit,”
Richman says. “American Harvest
has a great taste and texture,
which makes it ideal. In stirred
cocktails, the viscosity is
fantastic; when shaken with
fresh juices, it has body and the
unique brand character is showcased
in the drink.” n
Now Available!
See your
representative for
more information and details.
Scan and connect with
American Harvest
One Nation. One Spirit.™
Like America itself, American Harvest was built on a promise. From field to bottle, a promise to create
the finest quality product, without compromise to the environment or our nation’s natural resources.
A distinctly smooth and silky spirit with a crisp, clean taste. Proudly handcrafted in small batches in the USA.
Drink Responsibly americanharvestspirit.com facebook.com/americanharvest
AMERICAN HARVEST® ORGANIC SPIRIT, 40% ALC./VOL. PRODUCED AND BOTTLED BY AMERICAN HARVEST DISTILLING, RIGBY, ID USA
Maryland Wholesaler Directory
BRAND INDEX & PRICE LIST
March 2012
ATLANTIC WINE & SPIRITS
4804 Benson Ave., Baltimore MD 21227
410-247-2600 800-633-6667 Fx 410-247-2606
Page 33MD
Bacchus Importers Ltd
1817 Portal St Ste D Baltimore MD 21224
410-633-0400 Fx 410-633-0507
800-525-9699
Page 34MD
Bond Distributing Company
1220 Bernard Dr Baltimore MD 21223
410-945-5600 Fx 410-945-0869
Page 54MD
Boutique Vineyards LLC
1994 Moreland Pkwy Annapolis MD 21401
410-626-1286 Fx 410-626-1287
Page 56MD
Cheers Distributing Inc
1 Dunbar Ln Taneytown MD 21787
410-756-2590 717-321-3131
Page 57MD
Chesapeake Distributing LLC
1510 Caton Center Dr Ste F Baltimore MD 21227
410-507-6503 www.chesapeakedistribution.com
Page 58MD
Constantine Wines
9001 Mendenhall Ct Columbia MD 21045
410-309-WINE (9463) Fx 410-309-9462
Page 60MD
The Country Vintner
10983 Guilford Rd Unit F
Annapolis Junction MD 20701
877-946-3620 Fx 877-946-3621
Page 70MD
D O P S Inc
116 Pates Dr Fort Washington MD 20744
800-562-4619 301-839-8650 Fx 301-839-8658
Page 74MD
Grappoli Imports Ltd
797 Cromwell Park Dr Ste L-M Glen Burnie MD 21061
410-760-9226 Fx 410-760-9228
Page 84MD
Interbalt Products Corp
8548 Dakota Dr Gaithersburg MD 20877
301-869-2422 301-793-1818 Fx 301-869-2422
Page 86MD
Island Distributing
157 Gibralter St Annapolis Commercial Center
Annapolis MD 21401
410-990-0775 Fx 410-990-0776 orders@isldist.com
Page 87MD
Kenco Beverage Distributors LLC
10212 Governor Ln Ste 1002 Williamsport MD 21795
301-223-6390 Fx 301-223-6391 kencobev@msn.com
Page 89MD
L’Amore Di Vino
7914 E Baltimore St Baltimore MD 21224
410-285-1040 Fx 410-285-0560
lamoredivino@comcast.net
Page 90MD
Lanterna Distributors
2 E Wells St Ste 1 Baltimore MD 21230
877-890-9020 Fx 877-890-9021
www.lanternawines.com
Page 91MD
Legends Ltd
8901 A Yellow Brick Rd Baltimore MD 21237
410-918-ALES (2537) Fx 410-918-1090
Page 94MD
Maryland Wineries Association
1940 Greenspring Dr Ste E Timonium MD 21093
410-252-9463 Fx 240-525-7438
info@marylandwine.com
Page 97MD
Mondo Vino
PO Box 72667 Baltimore MD 21237
410-780-9463 866-323-9463 Fx 410-780-9694
wine410@hotmail.com mvorders@gmail.com
Page 100MD
Monsieur Touton
3709 E Monument St Ste C Baltimore MD 21205
410-563-5250 Fx 410-563-5255
Page 103MD
Monument Fine Wines
8201 Stayton Dr Jessup MD 20794
410-724-3310 800-492-5577 Fx 410-724-3350
Page 106MD
Noble Vintners
1100 Wicomico St Ste 302 Baltimore MD 21230
410-244-1444 Fx 410-244-1433
www.noblevintners.com
Page 120MD
Prestige Beverage Group
6611 A Cabot Dr Baltimore MD 21226
410-439-1602 800-762-0662 Fx 443-784-4165
Page 122MD
Reliable Churchill LLLP
7621 Energy Pkwy Baltimore MD 21226
410-439-5080 410-439-5000 800-492-5150
Orders: 410-439-5100 800-492-3900
Fx 410-439-3496
Page 132MD
Republic National
Distributing Company
8201 Stayton Dr Jessup MD 20794
Cust. Serv.: 410-724-3310 800-492-5577
410-724-3300 800-492-1034 Fx 410-724-3350
Page 204MD
VI Inc
9129 Industrial Ct Gaithersburg MD 20877
301-977-2282
Page 350MD
Vignobles LVDH USA Inc
2600 Amanda Ct Woodstock MD 21163
410-521-3726 Fx 410-521-4796
Page 351MD
Vinifera Distributing
3630 Commerce Dr Ste 105-6 Baltimore MD 21227
410-247-6860 Fx 410-247-6898
Page 352MD
Washburn Wine Company
6801 Eastern Ave Ste 120 B Baltimore MD 21224
410-631-0010 Fx 410-631-0016
Page 91MD
Southern Wine & Spirits /
Frederick P Winner Ltd
7001 Quad Ave Baltimore MD 21237
410-646-5500
410-646-5515 800-229-9055 Fx 410-646-6464
EASTERN SHORE OFFICE
4110-749-9382 800-544-8464 Fx 410-860-2905
Page 359MD
Winner Distributing Company
7001 C Quad Ave Baltimore MD 21237
410-282-1600 Fx 410-284-0835
Page 91MD
Washington, DC Wholesaler Directory
BRAND INDEX & PRICE LIST
March 2012
Bacchus Importers, Ltd.
2800 V St Washington DC 20018
800-525-9699 Fx 410-633-0507
Page 18MD
Constantine Wines
9001 Mendenhall Ct Columbia MD 21045
410-309-9463 Fx 410-309-9462
Page 22MD
D O P S, Inc.
2625 D Evarts St Washington DC 20018
301-839-8650 Fx 301-839-8658
Page 25MD
Southern Wine & Spirits /
Frederick P. Winner, Ltd.
7001 Quad Ave Baltimore MD 21237
Cust. Serv. 410-646-5515 800-229-9055
Local 410-646-5500 Fx 410-646-6464
Page 26MD
Premium Distributors
3500 Fort Lincoln Dr NE Washington DC 20018
202-526-3900 Fx 202-526-7417
Page 51MD
Prestige Beverage Group
6611 A Cabot Dr Baltimore MD 21226
410-439-1602 800-762-0662 Fx 443-784-4165
Page 52MD
call
410
796-5455
11/15/2011 7:44 AM Page 5
email
spatten@beerwineliquor.com
Washington Wholesale
2800 V St NE Unit E Washington DC 20018
202-832-5600 Orders 202-281-3700 Fx 202-832-3629
Page 57MD
Winebow
1111 16the St NW Ste 121 Washington DC 20036
202-835-3061 Fx 202-835-3064
Cust Serv. 800-445-0620 www.winebow.com
Page 62MD
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4235 Sheriff Rd NE Washington DC 20019
Cust. Serv. 202-388-8200 202-388-8400
Page 54MD
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America’s Favorite ORGANIC
2009 Zindandel
90 points
California’s Best Wines
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2009 Petite Sirah
Chairman’s Award
(Unanimous Gold)
Riverside International Wine Competition 2011
90 points
California State Fair Wine Competition 2011
2009 Sauvignon Blanc
Bronze Medal
San Francisco Chronicle Wine Competition 2012
NextGen Wine Competition 2011
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Marketed by 585 Wine Partners 707.265.4003
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