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May 2018 Editions

Posted by on in May 2018 Editions


Soaring demand meets explosive supply with a Provençal twist

 By W. R. Tish

For a category that represents less than 5% of the overall table wine market in the U.S., rosé has taken on extraordinarily high visibility, spilling over into pop culture and social media—in turn strengthening the trend.

Pardon the pun, but the outlook for rosé is still rosy, right? The category’s double-digit growth just begins to hint at the pink success story. Over the past four years, rosé has almost quadrupled in volume and jumped in varietal wine rank from #17 to #9, according to Nielsen. Rosé’s largest segment is $11-$15, so premiumization is already at play. Plus, consumption is still accelerating. Americans drank 67% more rosé in 2017 than they did in 2016, and that year was up by 44% over 2015.

Beyond stats, this pale pink liquid has grabbed America by the buds, delivering fruity refreshment with an aesthetic (read Instagrammable) bonus. Rosé has joined the broader culture—from sweatpants to fashion shows, gummies to wedding favors—lending its pink halo to rosé cocktails, cider and spirits; inspiring social media hashtags à la #brosé and #yeswayrosé; even prompting marketers in other arenas to go pink when propping wine.

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Slushies and such are all grown-up, thanks to technology, creativity…and rosé.  Of all the beverage types that joined in the contemporary cocktail revolution, frozen drinks were left wallflowers, uninvited to the cool kids’ table.  Outside of Tiki, which has always welcomed the qualities that frozen offers, it was a style mostly left to chains churning out schooners of fruit-laced Margaritas and Daiquiris. In the past couple of years, creative cocktail makers with a well-developed sense of fun took advantage of equipment and ingredient evolution to whip up tasty adult treats.

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Posted by on in May 2018 Editions

In a Post-Juniper Era, The Spirit is Flexing Its Muscle—and Style


By Amanda Schuster

Many Americans still associate the category with bracing, herbaceous expressions traditionally associated with the designation London Dry. But that reputation deserves to be retired. Juniper, of course, is the defining botanical in all gin, but it has come to be handled more palatably than ever, even in bang-for-buck brands like Burnett’s and New Amsterdam. And a boomlet of new ventures shows there is much room for play in creating other vibrant, complex flavor profiles from alternative ingredients. For those looking beyond the typical dry expressions, here’s how some brands have rethought gin.

Exotic Gin

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The new Mid-Atlantic Region Manager for Sovereign Brands has made the jump from a long tenure in spirits to a heavily focused wine supplier with a newly focused attention on spirits


Dave Hochrein is the new Mid-Atlantic Region Manager for Sovereign Brands, a family company of fine wines and spirits owned and operated by the Berish brothers.  Hochrein previously served as Proximo Spirits' Regional Director for Maryland and Washington, D.C., from September 2014 to March of this year.

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MISCellaneous Distillery opened in December 2016, selling its Risky Rum product via a tasting room on Main Street in Mount Airy.  The brainchild of Dan McNeil and Meg MacWhirter, the business has taken off since then.  Wholesale sales began in mid-2017.  Before long, MISCellaneous Distillery had launched four more products -- Dew Point Rum, Diametric Whisky, Restless Rye Whisky, and Virtuous Vodka -- with more on the way.

One of the things that distinguishes the operation is MISCellaneous Distillery sources 100 percent of its Rye from a Carroll County farm and all of its sugar products from Domino Sugar in Baltimore. MacWhirter says the local partnerships are very important.  "We find these Maryland connections are an important part of our story," she stated, during a recent interview, "and they help us connect with our customers and accounts even if they haven’t been able to see us at the distillery.  We have great partnerships with both Hickory Hollow Farm and Gravel Springs Farms for grain, allowing us to grow and distill our products in the same county. We then send protein-rich spent mash back to Hickory Hollow for them to feed their cattle."

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