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Here you will find a chronological list of articles from The Beverage Journal, Inc. Feel free to tag, comment and share.

2017 Holiday Gift Guide


Text by W. R. Tish & Marlena Hoffman   ⊗   Photographs by Samuel Bristow

It’s November; You are already well on your way to having your store in shape for the holidays. Decisions regarding staffing, displays, floor plan, signage, publicity, social media and in-store tastings have been made or are in the works. And with the calendar ticking, big inventory decisions loom. Time to clear out and stock up.

As is the case every year, suppliers are digging deep into their sacks of merchandising and marketing tricks to create gift-worthy pre-packed wines and spirits. The idea behind Value Added Packs (aka VAPs), as they are often called, is simple—make gift-giving even easier for shoppers. People love shortcuts. People love “extras.” VAPs deliver both. Whatever their motivation, VAPs offer prepackaged routes to gifting success—a resolution to which merchants and shoppers alike aspire.

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Back to Brut


The Most Rewarding Type of Champagne is also the Most Reliable & Plentiful

By Ed McCarthy

It has been a year now since Prosecco passed Champagne in sales volume in the U.S. Price is the biggest factor: the average Prosecco costs about $12 to $18; Non-Vintage Brut Champagnes sell for about three times as much.

But Champagne sales are not suffering. Au contraire, Champagne sales have increased gradually almost every year for 20 years—in the U.S. and internationally. The 2016 estimate is about 318 million bottles of Champagne sold, up from 312 million bottles in 2015 and 307 million bottles in 2014, despite the competition from Prosecco.

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Ranazul Celebrates 10 Years


In 2007, some didn't give much of a chance to Ranazul -- a then-new eatery in the then- new Maple Lawn mixed-use development near Fulton, Md.  First, there was the name.  Ranazul?  It sounded like an ancient demon the Ghostbusters might have once fought off to save Manhattan.  Then, people who didn't speak Spanish found out what the name meant.  Blue frog.  Blue frog?!  It didn't exactly have the same ring as, say, the Capital Grille.

Then, folks took notice of the full name.  Ranazul Tapas and Wine Bistro.  The place started coming together in the potentially hot location just off of Routes 216 and 29 in Howard County.  And, finally, Ranazul opened its doors, and customers were quickly wowed by the small plates menu and the outstanding selection of wine and cocktails.

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Hiring For The Holidaze


Points to consider when adding seasonal staff

Each year, the news trumpets seasonal hiring—such as “Target to add 100,000 part-time employees for the holidays….” Which is all fine and good for a company that can afford to handle the holiday rush by throwing money at it.

But what if you’re a small wine, beer and spirits retailer facing the same sort of problem? It’s your busiest time of the year, too, but you don’t have massively deep pockets. It’s all about planning.

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Sandy Bottom Sparkling Rum Cocktails


Sandy Mazza is certainly excited about her new product, Sandy Bottom Sparkling Rum Cocktails.  Interviewing her recently, she would often start answers to my questions with, "Oooh, now please make sure you get this in the article!" and "This is one of the best things about Sandy Bottom, and I hope you can include it."  Well, we do have a word limit.  But the most important thing to make sure readers know is Mazza has come up with a product that Marylanders will want to drink and Maryland-based establishments will want to serve.

Sandy Bottom Sparking Rum Cocktails is a premium, pre-mixed, sparkling rum-based cocktail brand with natural flavors of coconut, lemonade, and lime. The company’s history is rooted in the nautical culture of the Chesapeake Bay. As an entrepreneur from the Annapolis area, Mazza would serve her homemade cocktails to friends while cruising the Bay.  Those closest to her loved it so much that they encouraged her to provide for a broader audience.

She chose to self-distribute, obtaining a wholesaler's license, and was able to start selling on June 23rd of this year.  "I'm happy with that decision," she stated, "because I wanted to have the contact with the customers myself first."  As of press time, the single-serve product was available in 28 retailers across Maryland, as well as such hotels as the MGM National Harbor, the Hollywood Casino Perryville, and the Four Seasons Hotel Baltimore.

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