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Posted by on in October 2017 Editions

Word-Whisky

Scotch & Bourbon, While Still Strong, are Inspiring New World Distillers 

By Jeff Cioletti


If the past decade has taught us anything, it’s that consumers have a taste for whisky that’s not likely to disappear any time soon. Overall U.S. volume has settled into a stable pattern of year-on-year growth in the mid-to-high single digits; volume was up more than 4% and revenue was up 6.4% last year, according to the Distilled Spirits Council.

Most of the volume is still coming from countries that have historically been linked with whisky production, but distillers from non-traditional nations whose spirits have been coming into their own—“New World” whiskies, if you will—are banking on drinker curiosity and palate promiscuity to gain a foothold in the market.

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Most bartenders at Max's began their tenure over a decade ago, but not Tim Christofield. Although "Scooter" – as most people know him – recently started at Max's, he's no stranger to the beer world. Now, with a newfound home, he's taking the next step in his journey to becoming an industry influencer.

The obvious first question is how Scooter got his nickname, the story is simple and gives honest insight into the work ethic and passion he shows for his craft; he was quick. Quick to learn and quick to move … Tim scooted from table to table and was fast on his feet. The name fits for his next chapter as Scooter tries to continue "scooting" people over to learn and do more in the beer world. 

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Posted by on in October 2017 Editions

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Aiming to Stay Fresh & Competitive, Scotch is Awash in Innovation

By W. R. Tish


Scotch is looking and feeling more like the granddaddy of brown spirits these days. Naturally, those who craft the whisky—whether they be of the Highlands, Lowlands, Islay or Speyside—are not too keen on reinventing their spirit; but they are proving more than capable of re-framing Scotch for whisky enthusiasts: 

By tapping their existing reserves and putting on their creative caps, Scotland’s distillers and marketers continue to create “new” malts that they hope will sell at premium prices and solidify Scotch’s claim to reigning as King of Brown Spirits. Here is a look as some recent special releases from the magical land of Scotland:

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Posted by on in October 2017 Editions
MARTINI-NEGRONI

This October, Martini & Rossi is introducing their Riserva Speciale Bitter Liqueur, joining the recently launched vermouths Rubino and Ambrato. Potent in flavor but not ABV, amaros are ideal for creating lower-octane cocktails.

At home and behind the bar, spritzy and still, bitter amaros are being embraced 

By Jack Robertiello


Nothing illustrates the rise of amaros (aka amari, plural in Italian) in the U.S. better than the dramatic growth of Aperol. At the start of the decade, the carmine-hued, citrusy, lightly bitter brand had even less impact on the U.S. bar world than Campari, which at that time was languishing at about 50,000 cases, a far cry from its own heyday in the 1980s. Aperol was a junior partner in the team, an afterthought, really, until the emergence of the Aperol Sprtiz.

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Posted by on in October 2017 Editions

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Wolfenbüttel, Germany, once called Wulferisbuttle, claims home to one of the world's most famous spirits, Jägermeister. While most everyone in America has known its name since the 1970's, hardly anyone in the world knows its secret 56-ingredient recipe. Now, traveling the country in a mobile stage turned "Magic School Bus"/bar, David Summers (Manager of National Events) and the team at Jägermeister are giving new life to old favorites.

The History of the Master Hunter

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Over about two years Dr. Craig Stoner and David Baxter of Blackbird Spirits, LLC have used natural herbs to research and create a very unique distilled beverage.  Dr. Stoner's Fresh Herb Spirits began distribution earlier this year of Dr. Stoner's Fresh Herb Vodka and Dr. Stoner's Smoky Herb Whiskey. These distillates offer a one-of-a-kind, complex profile true to the herbal scent, and matching flavors to fit almost anywhere. The smooth and subtle profiles of the spirits make them intriguing, versatile and flavorful in a whole new way.

The Fresh Herb Vodka provides a piney hoppy herbal scent, and finishing tastes of natural citrus and fresh botanical essences. The Smoky Herb Whiskey offers a classic American whisky base with unique smoky herbal complexities. Herbs, grasses and hops all mix together with the warm nuances of coffee, caramel and cherry true to whiskey.

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Our military fight to have our flag flying high above free lands. Beverage entrepreneur Don Sessions fought to have the American flag on the bottles of his Ol' Glory-brand vodka, spiced rum, and five other spirits that are taking the Maryland-D.C. markets by storm thanks to a recent distribution deal with Atlantic Wine & Spirits.

The battle waged by Sessions, owner of an Oklahoma-based energy drink company, dates back to 2010 when the Alcohol and Tobacco Tax and Trade Bureau denied his request to design a can of beer with the flag and Pledge of Allegiance on it.  Sessions contended the design was protected by the First Amendment and decided to sue the agency for millions. Fox News caught wind of his crusade and put Sessions' story on TV.

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Posted by on in October 2017 Editions

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Country music duo Brian Kelley and Tyler Hubbard  … also known as Florida Georgia Line (FGL) are sharing their Old Camp Peach Pecan Whiskey with the Mid-Atlantic states.  “The ultimate drink to kick-start the party.”  The superstar duo were inspired to make their first whiskey by their own “camp” – a crew of longtime musicians, managers, technicians and friends – which ultimately led to the creation of Old Camp Peach Pecan Whiskey.

“We love to have a good time and we love whiskey, always have,” shared FGL’s Brian Kelley. “It’s a ritual we’ve had since our first shows, toasting and celebrating with our camp before taking the stage.”

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Posted by on in October 2017 Editions

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Baltimore Beer Week is celebrating all things beer for its 9th consecutive year in the land of pleasant living. “While every Baltimore Beer Week so far has been incredible,” explained Joe Gold, founder and organizing committee chair of Baltimore Beer Week, “this year is shaping up to be fantastic once again!”

This year’s Opening Tap Celebration will take place on Saturday October 14th and will again coincide with the Das Best Oktoberfest held at M&T Bank Stadium Parking Lot H.

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Posted by on in September 2017 Editions

New Partnership Between The University of Maryland and
Flying Dog Brewery Hopes to Grow High-Quality Hops in
The Old Line State

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The vast majority of hops in North America come from the Pacific Northwest, primarily the Yakima Valley.  Maryland is hoping to be the next great fertile region for these flowers, which are used inthe flavoring and production of beers and craft beers. To this end, Frederick-based Flying Dog Brewery has formed a partnership with the University of Maryland's College of Agriculture and Natural Resources to study the potential for high-quality hops grown in the Old Line State.

The partnership has launched a trial of two dozen varieties of hops planted at the Western Maryland Research and Education Center in Washington County. The first 12 varieties were planted after having been chosen from discussions with both industry and academic experts on what might perform well. The second 12 varieties were picked based on an informal poll of Maryland-based growers and brewers to establish what might be most marketable.

Hop_Butler.jpgBryan Butler, extension agent for the University of Maryland and the de facto point man on this project, remarks, "I've approached this in a very critical way.  I'm really only looking at this from the horticulture and test management side.  I'm not going to promote something that's going to cause people harm down the road in that they invest and lose money in something just because they think it'll be cool and fun.  We're in the business of providing growing information and then harvest handling information to give brewers a stable product."

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A lot has changed in the world of bartending since Beverage Media’s firat "Bartenders to Watch" feature more than a decade ago. First and foremost is the increasing awareness that professional bartending is a legitimate hospitality career choice, one with challenges and pitfalls as well as great opportunity.

Included in the profession’s evolution is the constantly raised bar of cocktail competitions, giving the industry a greater chance to help discover talent and highlight their achievements. Competitions like these have become an essential component in the timeline of bartenders looking to make a national name for themselves, advance their careers and potentially move from behind the bar into sought-after jobs such as brand ambassador. Today, simply holding down a shift and ringing high numbers on the register while creating a welcoming bar atmosphere isn’t enough; 21st century bartenders need to possess deep ingredient knowledge, a mental rolodex of historic and trending recipes, and if they plan to go far, presentation skills at media-trained levels...

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John Bates never considered himself a forefather of craft beer in Baltimore, but anyone who knew him knew he provided everyone in the industry with so much more. The kind, caring, passionate man lit up everywhere he went with his smile and helped bring craft beers to the taps around town.

On July 22nd, 2017 the world lost a wonder.  Not a single person who interacted with John forgets their conversations with the man who brought a lot of beer to Baltimore.

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Posted by on in September 2017 Editions

Bourbon: Seize the Month

by Jeff Cioletti

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Bourbon, which has settled nicely into the role of America’s native spirit, has history, style and brands with colorful back-stories. While its spiritual home is Kentucky, craft producers have spread bourbon about as wide, geographi-cally, as ever in history. At the same time, established distillers have dipped into their warehouses and conjured up sundry other ways to create new bottlings and limited editions.In short, it’s a great time to sell bourbon in general, and with September being National Bourbon Heritage Month, now is the time to encourage even more experimentation within this corn-driven, barrel-aged whiskey subcategory...

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Posted by on in September 2017 Editions

Association Spreads the Message of Israeli Wine Quality as a Baseline

By Jack Robertiello

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Whatever the situation and whatever the season, there’s a wine made in Israel that fits the message of the Israeli Wine Producers Asso-ciation’s (IWPA) American representative, Joshua Greenstein, who these days spends half his time out on the road visiting retailers and restaurateurs, persistently proselytizing about the merits of wines from the country.

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This month, Patrice Pinet, Master Blender at Courvoisier, took some time in the States to sit down and discuss the new ways they're staying ahead of the curve in the Cognac industry.

Courvoisier has a longstanding tradition of innovation over the past 200 years. As a brand, Courvoisier consistently tries to stay on top and learn new ways to maintain and even improve quality and continues to hold status as one of the best in the world.

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Alex Conyngham might not be a household name on this side of the Atlantic, but over in Ireland, the Earl of Mount Charles (as he’s known) and his family’s Slane Caste are synonymous with epic rock concerts and gorgeously groomed grounds.

Here in the states, Conyngham is hoping to make a name for himself and his family via a new venture: Slane Irish Whiskey. Thanks to a partnership with Brown-Forman, Conyngham is now stepping foot onto a different type of stage to perform in front of a completely new audience. 

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The bars, restaurants, businesses, and good people of Ellicott City, Md., are all looking forward to July 30 … and they are dreading it.  It was one year ago on that date when a summer storm dropped six inches of rain in two hours on the Howard County suburb, resulting in a flash flood
that caused major damage to the city's Historic District.  A state of emergency was declared, and it's taken many being highly involved this entire year to recover.

First and foremost, no one-year retrospective would be complete without first honoring the two people who lost their lives that night.  They were 38-year-old Joseph Anthony Blevins of Windsor Mill, Md., and 35-year-old Jessica Watsula of Lebanon, Pa.  Their bodies were found nearly two miles down the Patapsco River in Baltimore County.

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The completion of the merger between Miami-based Southern Wine & Spirits and Dallas-based Glazer’s Inc. last summer created the largest wholesaler in North America. One year later, the Southern Glazer’s National Leadership Team describes why bigger means better for both suppliers and customers.

Text by Kristen Bieler

Photographs by Andrew KIst


With operations in 44 states, Canada and the Virgin Islands, the 21,000-person Southern Glazer’s Wine & Spirits (SGWS) distributes more than 150 million cases of wine and spirits each year to approximately 370,000 customers for a revenue stream of about $18 billion. Which translates to over one-third of the wine and spirits market, by value.

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Posted by on in August 2017 Editions

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It’s time to reconsider the ways to sell wine from the Golden State

By W. Blake Gray


When talking about exciting wine regions, it’s easy to forget California. The Golden State is responsible for about two-thirds of all wines sold in the U.S., yet sometimes we take it for granted.

But California is one of the world’s most exciting wine regions. It’s not just the perfect weather: it’s the constant reinvention. Often we make that a weakness, reflexively favoring Nth-generation Europeans making wine just like their ancestors (though it’s actually rarely true), as opposed to California, where they produce whatever’s fashionable.

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Jon Carroll's career around restaurants actually started at the Baltimore Comedy Factory where he was swiftly thrown into serving in an emergency; the dreaded no-call-no-show. More recently he acted as the Bar Manager for Gertrude's where he became close friends with chef/owner, John Shields and Smoking Bowls truly began.

Jon expressed his gratitude for Shields saying, "My father is still alive and has always been amazing to me, but John Shields is like a second father figure."

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Posted by on in July 2017 Editions

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From Mezcal to Mules, Here are 8 Cocktail Trends to Ride into 2018

By Jack Robertiello


Drink trends move as fast as a bartender pumping out Margaritas on Cinco de Mayo. On the other hand, is there really anything new under the sun? Hoping to keep up with the currents moving through the cocktail world right now, we checked in with top bartenders and drink consultants across the country to get their sense of the most important waves to catch. 

Click Here to check out the entire article.

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Posted by on in July 2017 Editions

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Erica's parents, forty-year veterans and restaurant owners, started her early in restaurants and she grew up involved behind the scenes and eventually on the front lines. During school at Community College of Baltimore County in Towson, she was already managing bars and working at a variety of bars and restaurants around Baltimore.

After graduating she did what most do and tried to find a stable desk job. Working in finance for an advertising firm was that job, but that wasn't for her. 

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Posted by on in July 2017 Editions

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By Jeff Cioletti


The bad news: Vodka is shrinking on the global scale. According to the Global Vodka Insights, a report from just-drinks and the IWSR based on 2015, the latest full-year data available, vodka’s top four markets—Russia, the U.S., Ukraine and Poland—all lost volume and value in 2015. And while the U.S. is expected to be essentiall, the others will experience further declines right through to 2021.The good news: Globally, vodka is pursuing a clear trend of premiumization, the report notes. More specifically, low-price and value sales are declining; the standard segment is flat; but premium and super-premium sales are increasing.And most relevant of all: vodka is still the biggest-selling spirit in America. And it continues to be available in myriad forms and formats, despite it being famously neutral at its core. Here are a few Q&A’s to keep up to speed on vodka today. 

Click Here to check out the entire article.
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Posted by on in July 2017 Editions

newamsterdam

Neutral profile calls for tasteful marketing

BY W. R. TISH


Vodka’s wave of popularity, which began last century, may be cresting, but it remains America’s reigning best-selling spirit, so keeping the section well-stocked is certainly worth the effort. Moreover, because vodka is supposed to be tasteless—promoting the spirit has always called on marketers’ keenest creativity.

That silver lining is exactly what is keeping the spirit vibrant in the marketplace. Either way, neutral or flavored, there are plenty of creative approaches at work today—which in turn provide the points of distinction that retailers can use in conversation, signage, social media, etc. To wit:

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Posted by on in June 2017 Editions

The Undiscovered Complexity in Rosé Wine

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By Kristen Bieler


Perhaps owing to its immense drinkability, rosé doesn’t invite the kind of contemplation reserved for the great red and white wines of the world. But just because it’s accessible, refreshing and often found pool-side doesn’t mean rosé can’t be complex.

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In April, Maryland Comptroller Peter Franchot announced the creation of the "Reform on Tap Task Force". After House Bill 1283 (HB1283) passed, the Comptroller's office began its fight to improve further legislation and remains an active oppositional voice. Mr. Franchot is a firm believer that more barrels and improved regulations will have brewers at the bank.

What's Actually In HB1283?

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How many restaurants can you name that have a fully functioning distillery actually inside their restaurant?"

It's a valid question, and one posed by Jon Arroyo, Beverage Director of the Founding Farmers Restaurant Group and director of the new micro-batch distillery that is custom-built inside of the company's newest restaurant, Farmers & Distillers in Washington, D.C. Dubbed Founding Spirits, the micro distillery churns out two tasty concoctions -- Founding Spirits Vodka and Founding Spirits Amaro -- using grains from farmers Arroyo and his colleagues have worked with in the past. Among them are Mark and Michelle Watne of Watne Farms in North Dakota and Billy Dawson of Bay's Best Feed in Virginia.

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Despite being crafted from one ingredient—sugar, either as cane or molasses—there may be no major spirits category quite as diverse as rum.  Having a handle on the types, flavors, and stylistic nuances of this extremely versatile liquor is invaluable when it comes to determining how to optimize crowded shelves, and how to guide patrons toward more educated buying decisions.

 Click Here to check out the rest of the article.

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Brown-Forman Retailers of the Year Recognized for Their Continued Commitment to the Beverage Alcohol Industry

Eighteen beverage licensees from across the United States were recently recognized as Brown-Forman Retailers of the Year at the 2017 American Beverage Licensees (ABL) Annual Meeting in Las Vegas, Nevada. Nominated by their state beverage associations for their success and dedication to the beverage alcohol industry, these business owners were honored in a ceremony at the ABL Honors Gala on March 27, 2017.

 For more than two decades, the Brown-Forman Retailer of the Year awards have celebrated independent retail beverage business owners who engage in responsible sales and service of beverage alcohol, and who are committed to their state beverage associations.  ABL congratulates all of the honored businesses and licensees for their outstanding and continued contributions to the industry and their communities.

 "Independent beverage retailers support a dynamic and spirited industry, while also promoting and encouraging the responsible sale and enjoyment of beer, wine and spirits," said ABL Executive Director John Bodnovich. "It is in this spirit that they are recognized with this award before their industry peers and held up as examples of success."

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After a successful career in the technology industry, Lori Keough was ready for a change.  A big change.  The beverage business!  So, in early 2016, she purchased the Barley and Hops Microbrewery and Grill in Frederick, and it's been full speed ahead ever since.

"I worked all the way up to being a vice president of software engineering," she recalled, during a recent interview with the Beverage Journal.  "But I grew up in the restaurant and bar business, so I had a decision to make."

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Posted by on in June 2017 Editions

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You probably have been hearing a lot lately about adding video into your marketing, and advertising. What you may be thinking is why you need to do this. There are a number of reasons, however, I am going to touch on just a few that I feel may be the most important for the restaurant/beverage industry.

Creating video for a restaurant today is quite simple. All you really need is a smartphone. This is a huge step for a lot of us because the cost of developing quality video content has been very expensive in the past. To start, make sure you have the ability to go Live from your Facebook page, or Instagram page. This will give a notification to people that follow your pages. This is a great way to grab an audience quickly instead of hoping they will see your post, or posts during the day. 

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Posted by on in May 2017 Editions

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The dimly lit bar contains zero televisions and zero distractions. Generic wooden tap handles hide the brews on draft, and you won't find too many recognizable bottles on the shelf or the wine rack. With an encyclopedic knowledge of beer, wine, and spirits Ryan Travers will take you on a trip around the world and bring bartending back down to earth.

Ryan is part owner and bartender at Of Love and Regret in Canton, located directly across from The 'Natty Boh Tower'. Affectionately referred to as OLAR, the bar and bottle shop have been operating for almost five years. 

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Posted by on in May 2017 Editions

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A NEW WAVE OF COFFEE-INFUSED SPIRITS, BEERS AND WINES BREW INNOVATION

BY DAVID LINCOLN ROSS

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Posted by on in May 2017 Editions

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IN TODAY’S COMPETITIVE MARKET, HAND-SELLING GIVES SAVVY MERCHANTS AN EDGE

BY ZACHARY SUSSMAN

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Posted by on in May 2017 Editions

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WITH SUCCESS IN THE U.S. AS TOP PRIORITY, GLOBAL GIANT PERNOD RICARD STEPS UP THEIR GAME

BY KRISTEN BIELER

A company doesn’t become the second largest wine and spirits supplier in the world by sitting still. The Pernod Ricard success story—which dates back to 1805—is one of continuous evolution and adaptation, and a keen understanding that what worked a decade ago may no longer be relevant today.

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Posted by on in May 2017 Editions

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Arguably no spirit has seen the highs and lows of gin, across centuries and continents. History has seen it hailed as a societal scourge as well as a miracle drug. It has been a political tool, a soldier’s support, and famously “mother’s ruin.”Locales with rich gin history run from Holland (where it all started) to Italy (where they, too, claim gin started) to London (epicenter of than two-thirds of the gin in the UK) to Spain (where “Gin Tonics” have developed into a national specialty) and, naturally, to America.Here, artisans and big brands alike are riding a current upswing in gin momentum, both off- and on-premise, and with a tilt toward the high end. Meanwhile, the gin-sipping public appears increasingly open to the particular possibilities of gin, whose styles nowadays often take juniper as a starting point rather than focus.

 Click Here to check out the rest of the article. 

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Posted by on in May 2017 Editions

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IS IT FINALLY VERMOUTH’S TIME? 
SUPPLIERS ARE RAMPING UP…

BY JACK ROBERTIELLO

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Posted by on in May 2017 Editions

 

Beer_Big_Tent.jpgCraft beer continues to punch above its weight value-wise, but volume growth appears to be slowing—rising just 6% from 2015 to ’16. “The era of 18% growth rates is probably over,” Bart Watson, the Brewers Association’s chief economist, offered recently.  

That’s one reason big brewers continue to step aggressively over the craft fence. Between brand acquisition, product development, packaging updates and outside-the-box marketing efforts ... 

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Posted by on in April 2017 Editions

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TEQUILA CONNOISSEURSHIP EMERGES, TRANSFORMING IT INTO A SIPPING SPIRIT

BY JEFF CIOLETTI 

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While there is some debate over what is the king of red winegrapes (Cabernet? Nebbiolo?), Chardonnay is the undisputed queen of whites. The most widely planted winegrape in California, it is also clearly the most popular wine in the U.S., with sales increasing every year.

People love Chardonnay because it is generous—full of fruit and then some. It is sometimes called a wine-maker’s grape because it is so moldable; treatment in the vineyard, during fermentation and barrel-aging can dramatically impact style. Which is all the more reason to take a look at what makes this popular wine tick.

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Posted by on in April 2017 Editions

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David Metz is the Wine Director and Sommelier for The Jefferson Hotel in Washington, D.C.  and its affiliated restaurant named, Plume and cocktail bar, Quill. Coming up on one decade with Four Seasons Hotels and Resorts, David embraces the new challenge the Jefferson presents with the confidence he exudes.

David served as the sommelier at Bourbon Steak for a majority of his time spent with Four Seasons. Despite his own accomplishments he quickly honored his predecessors when asked how great of a challenge it was to take over the entire beverage program for the Jefferson saying, "I really inherited a candy store. There were two sommeliers there before me who really set the tone and laid the groundwork for what I consider to be a very impressive wine list."

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There's a classic moment in the movie "Top Gun" when pilots Maverick and Goose land their fighter jet, high-five on the runway, and exclaim, "I feel the need … the need for speed!"  Well, former Naval Flight Officers Arch Watkins and Mark McLaughlin have felt the need … the need for mead!  

Arch_Mark.jpgOK, more specifically the need for whiskey.  They are the co-owners of Old Line Spirits, a craft distillery now up and running in Baltimore and offering small batch whiskey made of 100 percent malted rye.  McLaughlin stated, "Arch and I were friends in the Navy and lovers of fine whiskey.  We met on active duty.  We also spent time in the reserves.  In the reserves, we were in the same squadron.  So, we became closer friends then.  And now we're neighbors in Baltimore.  Arch really couldn't avoid me if he wanted to!"

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Posted by on in April 2017 Editions

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One of the most mysterious social media outlets to many restaurant owners is Instagram. The restaurant owners that utilize it are seeing it pay large dividends.

The first thing to do is get familiar with the social media avenue and application. Because it is a mobile-based social media avenue it will need to be managed from your mobile device. However, software is available that can be used to schedule your posts from a desktop. Facebook purchased Instagram years ago, so it can be fully integrated with your Facebook campaigns.

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"To our knowledge, we are the only African-American liquor distributorship in the state.  That in and of itself is unique.  So, you want to build around that.  If you can get a niche in this business, if you can carve something out that's special, then you can be successful."

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Posted by on in April 2017 Editions

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On February 5, 2017, Edwin 'Eddie' R. Malin; beloved husband of Doris Malin and a long-time, highly respected member of the licensed beverage industry departed this world. 

I met Mr. Malin in 1993 shortly after Lee W. Murray, Publisher of the Beverage Journal, hired me ... 'Nice to meet you Mr. Malin.'  "Stop that 'Mr.' stuff, I'm Ed or Eddie.  Either is fine."

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Posted by on in March 2017 Editions

Brown goods are where the green is—
all the more reason to put more care into organizing your whiskies

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By Robert Haynes-Peterson

In Emmett, ID—a former mill town with a population of 6,500—Main Street Beverage is also a bait & tackle shop. The Roundup Bar down the street serves strong pulls of vodka or Fireball to actual cowboys, and a vested craft bartender is nowhere in sight. Yet at the liquor store, where once only Jack Daniel’s, Jim Beam and Wild Turkey were offered, you’ll now find labels like Whistlepig, Bulleit and more. It’s not a big selection, but it’s evidence that today’s growing whiskey market reaches deep and across many lines. How you sell that whiskey is increasingly important.

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Posted by on in March 2017 Editions

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Ken and Matt Praay could've kept with their normal day jobs.
Instead they decided to give back to their city by becoming brothers in beer
as co-owners of Monument City Brewing Company.

The brothers Praay decided -- not so accidentally -- to begin brewing commercially after a series of fortunate events. Ken explained, "I started brewing at home in about 2006, long before [Matt] could even start drinking beer. It started out on the stove and he would get involved when he was home, and in about 2012 we started writing a business plan." 

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Posted by on in March 2017 Editions

It is an unfortunate reality that bartenders loathe cleaning the bar. With few exceptions they would prefer to take their tips and go home. On the other hand, allowing guests to sit at a filthy bar with their elbows stuck to the bar top is bad for business.

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Patrons will naturally presume that if the front of the house is unsanitary, the same is true for the back of the house, including the kitchen.

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Posted by on in March 2017 Editions

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Old Line Fine Wine, Spirits & Bistro in Beltsville

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Posted by on in March 2017 Editions

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Some marketing professionals will tell you that Email Marketing is dead. Open rates for Email Marketing campaigns have dropped significantly in the last two years. A large reason for this is the launch of the many text programs that have been released.

My opinion of email marketing is varied. I believe if you utilize this tool correctly it will pay dividends to your business … even when the time comes for your succession plan or exit strategy.

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