Hawaii Beverage Guide 02-12

FEBRUARY 2012

THE RICHARDS GROUP JOB #: 11-0065-PTR CLIENT: Patron TRIM: 8.25" x 10.875" LIVE: .25 in BLEED: 8.75” x 11.375”COLORS/LS: 4C/100 PUB: Beverage Media Network RELEASE DATE: 1/5/12FOR QUESTIONS CALL: Kelley Cowles 214-891-5823 INSERTION DATE: 2012

Perfectionhas a darker side.

simply perfect.patronspirits.com

The perfect way to enjoy Patrón is responsibly. © 2012 The Patrón Spirits Company, Las Vegas, NV. 30% Alc./Vol.

An extraordinary blend of Patrón tequila, pure cocoa, and the natural essence of the finest coffee.

Introducing Patrón XO Cafe Dark Cocoa.

110065PTR 8_2x10_8 BMN.indd 1 12/28/11 10:54 AM

February 2012 Hawaii Beverage guide 1

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PRICE LIST

2 Behind The Bar by David Kratt

3 Tapping The Trade by Liane Fu

A-8 Spirit Perspective by robert Plotkin

A-10 Spiritscope by Duncan Cameron

A-32 Official Price List Section

A-77 Brand index

A-94 industry directory

A-96 The Beverage network Crossword

DEPARTMENTSFEATURES

CONTENTS

Crosswordpuzzle

This month features clues about Chocolate Flavored Spirits

Across1 Dirty areas6 U.S. Air Force10 Type of partnership13 Shred (2 wds.)15 South American country16 Marvel17 Boat dock18 Canal name19 Can metal20 Electric light22 Stoli Chocolat___Vodka24 Tier26 Time periods28 Women’s magazine29 Prejudice30 Cut open31 Chasm32 Peaked

33 Fellow34 Corporate top dog35 Chinese cabbage (2 wds.)37 Inclining41 Representative42 College head43 Stamping tool44 Glowing47 Alter48 Fee49 Night time light50 Seaweed51 Lone52 Tacked (2 wds.)54 Cabbage salad56 Zag’s partner57 Canal59 Sights63 Adam’s wife

64 Element65 Island in Malay Archipelago66 Woeful67 Grounds68 ____ Chocolate Milk

Down1 Short-term memory2 Legume3 Rowing tool4 Indian clans5 Sunrise6 Highs7 French Painter, “Sunday Afternoon…”8 Regions9 Lint10 Of late

11 Whirls12 Disavows14 Bud21 Tie with a rope23 Music type24 Farm building25 Prate27 Rend29 Baby eating apparel30 Chocolate ___, Sweet Red Wine31 Long time33 What you do to gum34 Pincer36 Old woman37 Leaks38 False god graven image39 African river40 Stiffen42 Dekaliter (abbr.)44 Dumbfounds45 Chocolate Liqueur46 Housed temporarily47 Higher-ranking48 In the direction of50 Divided nation51 Island country53 Refuse55 Liberal (abbr.)58 Ending60 African antelope61 Moray62 Drunk

Solution:SPOTSUSAFLTDTEARUPPERUAWEMARINASUEZTIN

BULBRAZBERISTEPERASELLE

BIASSLITABYSSILLCHAPCEOBOKCHOYSLOPING

REPDEANDIEAGLOWSKEWTOLLMOONKELPSOLEADDEDONSLAWZIGERIEIMAGESEVENEONBORNEOSADYARDADULT

Solution

1 2 3 4 5 6 7 8 9 10 11 12

13 14 15 16

17 18 19

20 21 22 23

24 25 26 27 28

29 30 31

32 33 34

35 36 37 38 39 40

41 42 43

44 45 46 47 48

49 50 51

52 53 54 55

56 57 58 59 60 61 62

63 64 65

66 67 68

www.CrosswordWeaver.com

ACROSS

1 Dirty areas6 U.S. Air Force10 Type of partnership13 Shred (2 wds.)15 South American country16 Marvel17 Boat dock18 Canal name19 Can metal20 Electric light22 Stoli Chocolat ____

Vodka24 Tier26 Time periods28 Women's magazine29 Prejudice30 Cut open31 Chasm32 Peaked33 Fellow34 Corporate top dog35 Chinese cabbage (2

wds.)37 Inclining

41 Representative42 College head43 Stamping tool44 Glowing47 Alter48 Fee49 Night time light50 Seaweed51 Lone52 Tacked (2 wds.)54 Cabbage salad56 Zag's partner57 Canal59 Sights63 Adam's wife64 Element65 Island in Malay

Archipelago66 Woeful67 Grounds68 ____ Chocolate Milk

DOWN

1 Short-term memory2 Legume

3 Rowing tool4 Indian clans5 Sunrise6 Highs7 French Painter, “Sunday

Afternoon…”8 Regions9 Lint10 Of late11 Whirls12 Disavows14 Bud21 Tie with a rope23 Music type24 Farm building25 Prate27 Rend29 Baby eating apparel30 Chocolate ___, Sweet

Red Wine31 Long time33 What you do to gum34 Pincer36 Old woman37 Leaks38 False god graven image39 African river40 Stiffen42 Dekaliter (abbr.)44 Dumbfounds45 Chocolate Liqueur46 Housed temporarily47 Higher-ranking48 In the direction of50 Divided nation51 Island country53 Refuse55 Liberal (abbr.)58 Ending60 African antelope61 Moray62 Drunk

FEB12_Crossword_Chocolate.indd 3 1/5/12 2:45:39 PM

Volume 63 I February 2012 I Issue No. 9

riOJa’S new CaLLing CardRioja’s Reservas and Gran Reservas are emerging as the region’s fastest-growing wines.

• THe Find • wineBuZZ • THe COnneCTiOn • SeaSOnS Menu • new PrOduCTS & PrOMOTiOnS

• uSBg LaST CaLL

BeyOnd THe CHOCOLaTe MarTiniBrands spotlight America’s chocolate love affair with a host of infused spirits and wines.

SPeaKeaSy wiTH MiKe KeyeSBrown-Forman’s North American President sits down to discuss a host of industry topics.

SMaLL iS BeauTiFuLWhat small stores lack in size, they make up for in service and selectivity.

TaSTing COrner: MOre THan MaLBeCArgentina looks to Torrontés, Bonarda and beyond.

Bar TaLK: THinK drinK, TOOOwen Thomson is the barman for Chef José Andrés’ ThinkFoodGroup’s restaurants.

2 Hawaii Beverage guide February 2012

Please send corresPondence to: [email protected] or P.o. Box 638, Grand haven, mi 49417.

POSTMaSTer: Please send address changes to Hawaii Beverage guide,

P.O. box 853, Honolulu, HI 96808

Hawaii beverage Guide is an independent monthly trade publication devoted to the beer, wine and liquor industry in the entire state of Hawaii. The views expressed in this publication other than our own editorial comment do not necessarily express the opinion of the publisher. because of the confidential nature of the matter containedherein, Hawaii beverage Guide is restricted to members of the industry. Subscriptions are accepted on this basis only. Nothing may be reprinted or reproduced in whole or in part without written permission from the publisher. Published monthly by Service Publications, Inc., dba Hawaii beverage Guide. Prices are $40.00 + tax per year; $6.00 + tax per single issue, airmail extra. Periodicals postage paid at Honolulu, Hawaii. Contents copyrighted 2012 by Service Publications, Inc.

Publisher/editor: Christopher Teves

accounting: Josie ancog

Staff Writer: Liane Fu

Consultant: Campbell Mansfield

Published monthly by:

Service Publications, inc. (uSPS 018-010)

1311 Kapiolani blvd. #401Honolulu, HI 96814

PHOne: (808) 591-0049FaX: (808) 591-0048

TOOL OF THe Trade FOr Hawaii’S Beverage induSTry

Serving aLL iSLandS in THe 50TH STaTe SinCe 1949!

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national Coverage, Local advantage The beverage Network Publications are serviced by beverage Media Group, Inc.

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behindthebar by DaviD T. KraTT

I’ve got a couple things. Okay, there’s more than that.For example, I call her the Margarita

Lady. No matter how exact I prepare her margarita to her specifications she complains – usually because there’s not enough tequila. So I add more tequila. Then later she’ll want more Triple Sec. It never fails. Then she’ll nurse the drink forever, need something every time I walk by her and want “a fluff” so she doesn’t have to pay for a second drink. And then, need I say it, she leaves a terrible tip. Customers like that will bleed you. But what can you do about it. You have to be polite. The other day I told a bartender coworker, “I can’t believe how nice you were to that guy.” He asked why. I told him, “Because the last time he was in the bar he went totally ballistic on you.” My coworker laughed and said, “Oh yeah, I thought he looked familiar.” Recently, a couple of regular bartender customers were at the bar talking about bartending. The younger bartender complained, “I can’t take the drunks anymore.” The older bartender responded, “Really? I consider them good customers.” So how do you reconcile the difference between how you think you should be treated and how you are treated or how about between what you really want to say or do and what you have to say or do? Is having a short memory or sense of humor the key?It doesn’t hurt. But that’s not it.

yOur PrOFeSSiOnaL PerSOna – Both the bartender with the short

memory and the sense of humor have been around long enough to know who the regular annoying pains in the neck are and, maybe more important, know the annoying behaviors that cause the bleeding. They don’t let it sink in. It’s evident; one doesn’t remember the insignificant incidents without being reminded and the other doesn’t lose her sense of humor over it all. In short, when it’s needed, these bartenders project their professional persona to keep their inner self safe and sound. I don’t know the younger bartender very well but have seen him get frazzled. In short, he may never quite figure this one out. Have you?SavOring THOSe MOMenTS – Remember, all customers are not created equal! If you want to widen that gap instead of reconciling your differences, then keep giving those customers who bleed you the same special treatment you give your good customers. Don’t turn on the charm, either. That will bleed you even more and reinforce their behavior. And when you’re busy, those customers will just have to wait while you’re servicing that good customer or just have to understand that you cannot go out of your way for them. See if that helps with reconciling your differences with those customers.Oh, and if you have a customer like my Margarita Lady, tell the customer something like, “The boss said we can’t give out ‘fluffs’ or sell half-drinks anymore. But would you like to buy another drink?” n

The role we must play...What drains you behind the bar?

taPPinGthetrade by LiaNE FU

The Grove-Kailua, HawaiiGlobally Inspired, Locally Sourced...

T he Grove is a new restaurant in Kailua where Lucy’s used to be. Warmly lit in bright golden hues,

it has a hip vibe. The hostess station stands in the middle of the outside lanai which is ringed with foliage. Even as you approach, the smell of keawe wood wafts into the air with the promise of great things to come. Fred DeAngelo and family have come together to plant roots in the Kailua community with The Grove. Executive Chef DeAngelo has led many award winning restaurants: Palamino’s, Tiki’s Bar and Grill, and most recently at Ola at Turtle Bay before opening The Grove. They called it The Grove in part because he grew up in Kailua’s Coconut Grove, but also with thoughts of a grove of Olive trees and how such trees shoot deep and long lasting roots. In Greece, such trees live for hundreds of years. However, the actual tree on their logo is the Mamani tree. It grows high on the slopes of the big island. It’s a tree that perseveres through all types of inclement weather and changes of climate. There are shades of meaning like this in all the elements of the restaurant. The menu at The Grove is globally inspired and locally sourced, in part because of the branches of his family. DeAngelo’s brother in-law is Greek, DeAngelo is part Italian, and his wife’s family is from the west side of the island. Soon to come De Angelo will bring in one whole cow a month from the big island. They will serve it from tongue to tail. He says, “At Ola the bone in rib eye, the strip loin and the tenderloin sell out in 2 days. Then it’s time for us to go to work with all the other different cuts. Lots of our cooks and crew have

never seen beef from tongue to tail in this way. We want to give our guests the experience that it’s a local product. It showcases the life of the animal that we can now enjoy, a truly farm to table experience.” DeAngelo says, “We try to show respect to the farmer who, for example, works the earth to give us a tomato. We need to not screw it up and give it to our guests the quickest and best way we can. It’s kind of a philosophy that we strive for. We just want to be group of chefs that work with the community. We want to be able to pull basil and herbs and mint from Kailua HS because we have a teacher that works here at the bar who’s helping them to grow hydroponically. We would like to keep the circle going. We’re going to try our best and try new ways to be rooted in the community and share that experience with our guests.” He says, “We have extensive by the glass offerings and suggested pairings with our entrees on our menu, some entrees have multiple suggestions based on price point and that’s just the beginning. We also have wine fl ights at good prices. We want to build on a solid foundation that we know we can execute. He says, “We have a couple of really interesting and very interactive kids items. We all have small children. We would like to create the environment of a neighborhood restaurant where you can bring your kids, and you can have a great experience; or, you can come without your kids and have a great experience. We want to be a part of this community. We want to have roots here in the grove. We want to share with Kailua what we can bring.” n

Please send corresPondence to: liane FUcertiFied sommelier & General manaGer oF the Wine stoP

[email protected]


Amid a powerful culinary move-ment fueled by artisanal-craft-ed food and drink, American farmers are finding themselves

in the limelight, industrious champions of fresh-from-the-earth local ingredi-ents. 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 sustain-able 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—Alas-ka, Arkansas, Connecticut, Delaware, Hawaii, Kentucky, Nebraska, New Mex-ico, 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, Ameri-can 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, dedi-cated 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 recep-tive to our all-American and organic messaging.” To complement the Idaho wheat, American Harvest also uses water from an aquifer of the sprawl-ing Snake River. At an SRP of $23.99, American Harvest is quite competitive for the organic market.

The Alternative VodkaAt first glance, American Harvest may seem to have a lot in common with vodka, yet Byrne points out that de-spite the similarities, American Har-vest is decidedly different: “It is organ-ic 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 asso-ciation with vodka allowed the com-pany 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-

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 MixAs 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 Har-vest’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 li-bations 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 well-balanced 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

Brandprofile

Farm FreshSidney Frank Importing Reaps the American HarvestBy cARA McIlwAIne

2 parts American Harvest1 part freshly squeezed lemon juice4 small cherry tomatoes3 thin cucumber slicesSalt & pepper to taste2-3 dashes hot sauce2-3 dashes Worcestershire® sauce3 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.

2 parts American Harvest

SeASOnAl HARVESTBlOODy MARY

Please enjoy our wines resPonsibly. © 2012 Clos du Bois, Geyserville, California


Sauvignon Blanc, north coaSt +38% in hawaii SupermarketSac nielsen total oahu Supermarkets current 26 weeks ending 12/10/11



Sauvignon Blanc, north coaSt +38% in hawaii SupermarketSac nielsen total oahu Supermarkets current 26 weeks ending 12/10/11

Southern Wine & Spirits of Hawaii • Call Toll Free: 1 (888) 866-9463

2008 Clos Du Bois ‘Calcaire’ Chardonnay

“This is filled with airy and lifted aromatics of Ripe orchard fruit, flowers and a touch of wet stone. The wine sings with penetrating flavors of yellow and green fruit laced with just the right touch of vanilla. It is impeccably balanced and the flavors really cling

to the palate for a long and satisfying aftertaste. It is elegant and quite stylish”

Roberto Viernes Hawaii Master Sommelier & Author Of Vino Sense

To oRdeR Call Toll FRee: 1(800)728-2570

On Wednesday January 18, 2012 Corzo Tequila & Apartment 3 presented “Viva la Revaluation” a night of magical cocktails and Featuring the food of central Mexico made by All Star Chef

Kelii “La Lengua” Heen and Chef John Memering of Cactus Bistro. an evening with master mixologist and international man of mystery Manny Hinojosa mixing it up all night with drinks, food and great live music performed by YOZA!


THe SeEKeR. IT’S OUt THeRe.

We’ve traveled far and wide to seek wines of distinction and tremendous value, produced by family-owned wineries committed to maintaining a small carbon footprint.

The Seeker brings you top-quality wines from the regions that grow them best, offering the thrill of adventure and discovery with each sip.

©2012 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com

FOLLOW US ENJOY RESPONSIBLY


Hawaiian Rum Processor Discovers Cooling Tower that Can Handle ExtremesEngineered plastic cooling tower stands up to New Hampshire winters before it is relocated to Maui’s North Shore to face the harsh wind, salt air and UV rays at world famous windsurfi ng spots

When Kolani Distillers, on the island of Maui, decided to convert an old sugar mill into a distillery

and produce a line of rum at the site of the island’s only remaining sugar plantation, they realized they had their work cut out for them – a labor of love, hopefully. To begin with, the father and son team, Paul and Brian Case, had to make substantial investment that met the federal code governing building facilities. These were stringent, applying to stainless steel tanks, boilers and other distillation equipment. Also, the regulations required an elaborate fi re containment system, one that could make 3,500 gallons of water per minute available with a fl ow that could be sustained for three hours. And, fi nally, they needed a reliable cooling tower that could remove the heat from the alcohol condenser system regardless of weather conditions. Paul Case explains that the cooling tower was integral to the operation of the distillery’s alcohol condensation process. “After vaporous alcohol leaves our stills, it runs through a condenser, which condenses the alcohol back to a liquid form so we can process it,” he says. “The condensers are cooled by water. So, we have to take that water, which becomes heated while cooling the alcohol, and send it to the cooling tower to reduce the water temperature, and then it back through the continuous condenser loop.” Selecting an appropriate cooling tower was a special consideration due to Hawaii’s year round high ambient temperatures. Also, an engineered plastic tower would be effective in handling the stiff gusts of corrosive salt air that blows in off the surf just half a mile from the distillery’s location in Paia. The winds on the North Shore of Maui are strong and constant enough to make it a premier windsurfi ng spot in the world. However, wind-blown salt and other corrosives are the archenemy of traditional metal clad cooling towers, which often require much maintenance. While plastic cooling towers are virtually impervious to

corrosives, the relentless Hawaiian sunlight would bombard the tower with harsh UV radiation that could possibly do damage to anything but the toughest plastic material. In the process of exploring alternatives, a used cooling tower constructed of heavy-duty, engineered HDPE that was obtained from a closed plant in New Hampshire. It was a Paragon Series built by Delta Cooling Towers. “I found that the cooling tower manufacturer produced a quality product, thus we could afford to buy the secondhand tower and controls, have it disassembled, shipped to Maui and reassembled at our distillery site.” Case adds that he was very impressed with the weather tolerance of the cooling tower, which had operated for about six years in the brutal winters of the northeastern U.S. and now has operated in the tropical sun at the distillery since 2006.SURPRISING SERVICE CALL After the cooling tower operated fl awlessly for years in Maui, vandals smashed the blades of the tower fan. The cooling tower could not operate in Hawaii’s constant warm temperatures without the fan, they called the manufacturer’s New Jersey headquarters for help. “I explained to them what had happened, and that it was a second-hand tower,” he says. “Amazingly, they jumped right on it. They looked up the tower and identifi ed the fan assembly we needed to replace, and shipped it out to us with service instructions.” Our maintenance people were quick to replace the entire fan assembly, Immediately afterward, the plant was back up and running again. “When you consider that the cooling tower was about 15 years old, Delta Cooling really took fabulous care of us.” The design of the cooling tower fan system provides important energy savings because the tower controls regulate the speed of the fan according to the ambient air temperature. Case says the resulting energy savings are very important to companies located in Hawaii because the energy costs here are among the highest in the country. Today, Kolani Distillers’ Old Lahaina Premium Rum is sold throughout the Hawaiian Islands, and hopes to distribute the line nationally in the near future. n

LOCaLbrandPrOFiLe

For more information, contact Delta Cooling Towers, Inc.,

41 Pine Street, Rockaway, NJ 07866; (800) BUY.DELTA (289.3358)

www.deltacooling.com

www.oldlahainarum.comMaui Distillers

P.O. Box 790450 Paia, HI 96779

Toll Free: (866) 687-4646

THe SeEKeR. IT’S OUt THeRe.

We’ve traveled far and wide to seek wines of distinction and tremendous value, produced by family-owned wineries committed to maintaining a small carbon footprint.

The Seeker brings you top-quality wines from the regions that grow them best, offering the thrill of adventure and discovery with each sip.

©2012 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com

FOLLOW US ENJOY RESPONSIBLY

To oRdeR Call Toll FRee: 1(800)728-2570


newproducts&promos

facebook.com/Absolut

SRP: $21 (both) 707-265-4050

707-265-4060

antareswine.com

domainenapa.comSRP: $65

patrontequila.com

SRP: $24.99

anticasambuca.it/site/usa

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pAtrÓn EXTENDS CAFÉ XO LINE WITH DARK COCOAPatrón Spirits has launched its first brand extension for the successful Patrón XO Café coffee liqueur line. XO Café Dark Cocoa combines Patrón Silver, the essence of coffee and rich chocolate flavor. The chocolate used is of the Criollo cacao variety produced in Mexico’s Tabasco region. Distilled at 60 proof, the liqueur has a smooth, dry finish.

AntIcA sAmBucA OFFERS UNCONVENTIONAL POURINGImported from Italy, Antica Sambuca is made with all natural ingredients and brings new accessibility to the Sambuca category. Antica Classic has the traditional anise flavor, with a sweet finish; Antica Black is a bold variation infused with licorice root sourced from Southern Italy. Each Antica Sambuca bottle has a proprietary, built-in retractable pourer.

terrAmIA ITALIAN SPARKLERS SHINEBoth the Terramia Moscato Frizzante IGT (Sicily) and the Terramia Prosecco 2010 DOC-Spumante Brut (Veneto) showcase the memorable and sweet side of Italy. With a distinctly European package, these wines are upscale yet appropriate for a wide variety of occasions, including Valentine’s Day, or as an easy apéritif wine. Terramia is marketed nationally by Antares Wine Company.

SWEET WHITE BUBBLES FROM ALLure FOR VALENTINE’S DAYSweet wines are HOT and highly-sought for Valentine’s Day. New Allure Bubbly White Moscato joins the recently released Allure Bubbly Pink Moscato. Allure Bubbly White Moscato is a California wine that is fresh, fun, lively, affordable and sweet! Allure is marketed nationally by Domaine Napa Wine Company.

redBreAst 12 CASK STRENGTH COMES TO THE U.S.Redbreast has announced the arrival of Redbreast 12 Cask Strength, a natural, non-chill-filtered version of Redbreast 12 that goes straight from the cask to the bottle. This is a pure representation of Redbreast 12 Year Old before water is added. The aroma is an explosion of fruits combined with vanilla and pine from the casks, and the finish is long and complex.

ABsoLut CELEBRATES 2012 WITH TWO NEW FLAVORSAbsolut is known for innovation. The two newest members of the Absolut family are Absolut Miami and Absolut Gräpevine. Absolut Miami is the brand’s sixth limited-edition, city-inspired flavor; it combines citrus flavors like passion fruit and orange blossom. Absolut Gräpevine offers the true taste of white grape, balanced with notes of dragon fruit and papaya, with no sugar added.

Lut CELEBRATES 2012 CELEBRATES 2012 CELEBRATES 2012 n EXTENDS CAFÉ XOAmIA ITALIANIA ITALIANIA ITALIAN ITALIAN

newproducts&promos

facebook.com/Absolut

SRP: $21 (both) 707-265-4050

707-265-4060

antareswine.com

domainenapa.comSRP: $65

patrontequila.com

SRP: $24.99

anticasambuca.it/site/usa

SRP: $19.99

pAtrÓn EXTENDS CAFÉ XO LINE WITH DARK COCOAPatrón Spirits has launched its first brand extension for the successful Patrón XO Café coffee liqueur line. XO Café Dark Cocoa combines Patrón Silver, the essence of coffee and rich chocolate flavor. The chocolate used is of the Criollo cacao variety produced in Mexico’s Tabasco region. Distilled at 60 proof, the liqueur has a smooth, dry finish.

AntIcA sAmBucA OFFERS UNCONVENTIONAL POURINGImported from Italy, Antica Sambuca is made with all natural ingredients and brings new accessibility to the Sambuca category. Antica Classic has the traditional anise flavor, with a sweet finish; Antica Black is a bold variation infused with licorice root sourced from Southern Italy. Each Antica Sambuca bottle has a proprietary, built-in retractable pourer.

terrAmIA ITALIAN SPARKLERS SHINEBoth the Terramia Moscato Frizzante IGT (Sicily) and the Terramia Prosecco 2010 DOC-Spumante Brut (Veneto) showcase the memorable and sweet side of Italy. With a distinctly European package, these wines are upscale yet appropriate for a wide variety of occasions, including Valentine’s Day, or as an easy apéritif wine. Terramia is marketed nationally by Antares Wine Company.

SWEET WHITE BUBBLES FROM ALLure FOR VALENTINE’S DAYSweet wines are HOT and highly-sought for Valentine’s Day. New Allure Bubbly White Moscato joins the recently released Allure Bubbly Pink Moscato. Allure Bubbly White Moscato is a California wine that is fresh, fun, lively, affordable and sweet! Allure is marketed nationally by Domaine Napa Wine Company.

redBreAst 12 CASK STRENGTH COMES TO THE U.S.Redbreast has announced the arrival of Redbreast 12 Cask Strength, a natural, non-chill-filtered version of Redbreast 12 that goes straight from the cask to the bottle. This is a pure representation of Redbreast 12 Year Old before water is added. The aroma is an explosion of fruits combined with vanilla and pine from the casks, and the finish is long and complex.

ABsoLut CELEBRATES 2012 WITH TWO NEW FLAVORSAbsolut is known for innovation. The two newest members of the Absolut family are Absolut Miami and Absolut Gräpevine. Absolut Miami is the brand’s sixth limited-edition, city-inspired flavor; it combines citrus flavors like passion fruit and orange blossom. Absolut Gräpevine offers the true taste of white grape, balanced with notes of dragon fruit and papaya, with no sugar added.


arOUndhaWaii

(L to R) James Torres, Darren Sakai, Anna Israel, Marian & Alex Thropp - SWS of Hawaii. Christmas at the Fairmount Orchid.

(L to R) Chef Gomes, Seng Berkoss, Dave Eriksen, Mike Ferrante & Alex Thropp - AWS of Hawaii. The Annual Groth Wine Makers Dinner was held at the Manta Restaurant in the Mauna Kea Beach Hotel.

(L to R) Chuck Furuya, Tom Alejado, Alex Thropp & Patrick Almarza. Sansei Seafood Restaurant on the Big Island is home to the monthly trade tasting hosted by AWS of Hawaii.

(L to R) Wendell Lesher, Chef Nick, Chuck Wilson, Alex Thropp & Mark Liberato - SWS of the Big Island Crew poured during the “Italian Week”event at the Four Seasons Hualalai Resort on the Big Island.

(L to R) Ashley Mosher, Bartender - O’Toole’s & Jeremy Sylva, Sales Rep - SWS of Hawaii. O’Toole’s ”Whiskey of the Month” program featured Jameson Irish Whiskey in January 2012.

(L to R) Colleen Wenzel, Owner - Snappers & Jeremy Sylva, Sales Rep - SWS of Hawaii. Snappers Sports Bar & Grill featured Old Lahaina Rum & Hawaiian Vodka. Snappers supports Hawaii Made products!

(L to R) Jeremy Sylva, Sales Rep - SWS of Hawaii & Tami Orozco, Owner - Tango Contemporary Café. Tango Contemporary Cafe held an Italian Wine Dinner featuring Banfi Vintners, Alta Luna,& Castello di Monastero on 01.17.12.

(L to R) Selene Wayne - Buyer, Island Naturals Pahoa & Rick Kimura - SWS of Hawaii. Island Natural Pahoa’s monthly tasting event featured Sam Smith Beers.

(L to R) Mark K. Liberato - SWS of HI, Paul Horner - Resort Mgr, Sheraton Keahou Beach Resort & Wendle Lesher - SWS of HI. Christmas at Sheraton Keahou Beach Resort‘s Hulihee Palace held a benefi t for “Habitat for Humanity” on 12.10.11 & featured Chandon Brut, Rodney Strong RRV Pinot Noir, Nobilo Sauvignon Blanc, Cht Ste Michelle Riesling, Markham Sauvignon Blanc, Sterling Merlot, Villa Mt Eden Cab Sauvignon.


BOURBON BALL COCKTAIL2 oz. Evan Williams Bourbon2 oz. Crème de cacao1 ½ oz. Hazelnut liqueur

Fill a shaker with cracked ice and blend. Strain into a martini glass. Garnish with bourbon balls.

Try Our Sweet

ValentineRecipes .!

SEASON'SMENU

DESSERT FIZZCreated by The Cocktail Guru, Jonathan Pogash

1 ½ oz. Van Gogh Dutch Chocolate Vodka

1 large strawberry chopped1 tsp. agave nectar¼ oz. fresh lemon juice3 oz. Champagne or sparkling wine

Handful of mint leaves

Muddle the strawberry and mint with agave and lemon. Add Van Gogh Dutch Chocolate Vodka and strain into chilled Champagne flute. Top with sparkling wine or Champagne. Garnish with a strawberry slice on the rim.

BLUSHING BERRY1 ½ oz. Voli Raspberry Cocoa

½ oz. Raspberry liqueurSplash of diet cranberry juice

Mix ingredients together and serve over ice in a rocks glass.

February 2012

FIG & KISSES2 oz. Figenza Fig Flavored Vodka

2 oz. ChampagneMuddled raspberries Pour Figenza over muddled raspberries in Champagne flute. Top with Champagne.

CRANBERRY KISS1 oz. Vision Vodka1 dash Grand Marnier1½ oz. cranberry juice½ oz. fresh lime juice1 oz. Champagne

Combine Vision Vodka, Grand Marnier, cranberry juice and lime in a shaker over ice, and shake to combine. Strain into a chilled Champagne flute, and top up with Champagne. Serve garnished with a cherry.

MALIBU BLACK & GINGER1 part Malibu Black2 parts ginger ale

Serve over ice in a tall glass.


Fill a shaker with cracked ice

SEASON’SMENU


Fill a shaker with cracked ice and blend. Strain into a martini glass. Garnish with bourbon balls.

Try Our Sweet

ValentineRecipes .!

SEASON'SMENU

DESSERT FIZZCreated by The Cocktail Guru, Jonathan Pogash

1 ½ oz. Van Gogh Dutch Chocolate Vodka

1 large strawberry chopped1 tsp. agave nectar¼ oz. fresh lemon juice3 oz. Champagne or sparkling wine

Handful of mint leaves

Muddle the strawberry and mint with agave and lemon. Add Van Gogh Dutch Chocolate Vodka and strain into chilled Champagne flute. Top with sparkling wine or Champagne. Garnish with a strawberry slice on the rim.

BLUSHING BERRY1 ½ oz. Voli Raspberry Cocoa

½ oz. Raspberry liqueurSplash of diet cranberry juice

Mix ingredients together and serve over ice in a rocks glass.

FIG & KISSES2 oz. Figenza Fig Flavored Vodka

2 oz. ChampagneMuddled raspberries Pour Figenza over muddled raspberries in Champagne flute. Top with Champagne.

CRANBERRY KISS1 oz. Vision Vodka1 dash Grand Marnier1½ oz. cranberry juice½ oz. fresh lime juice1 oz. Champagne

Combine Vision Vodka, Grand Marnier, cranberry juice and lime in a shaker over ice, and shake to combine. Strain into a chilled Champagne flute, and top up with Champagne. Serve garnished with a cherry.

MALIBU BLACK & GINGER1 part Malibu Black2 parts ginger ale

Serve over ice in a tall glass.

SEASON’SMENU


arOUndhaWaii

Master Mixologist & Brand Ambassador for Corzo & Cazadores, Manny Hinojosa, hosted a tequila education training seminar for Foodland & Young’s Market Company of Hawaii Chain Division at Young’s Market Company of Hawaii. Cholo’s Homestyle Mexican food truck catered the event.

Robert Gasior, Times Wine specialist with the Kendall Jackson “Undercover Boss” Television appearance display at Times Kunia. Kendall Jackson President, Rick Tigner, went undercover on the popular CBS show on January 29th 2012.

Recent Seeker Wine Launch at Young’s Market Company of Hawaii General Sales Meeting that was held on 01.20.12.

(L to R) Phyllis Horner, Kobrand Hawaii State Manager & Chad Stevens, YM Maui Branch Manager. Recent Seeker Wine Launch at Young’s Market Company of Hawaii General Sales Meeting that was held on 01.20.12.


arOUndhaWaii

Grey Goose hosted customers, VIPs, celebrities and media on the 18th green at the 2012 Sony Open at Waialae Country Club & featured their Grey Goose golf cart & debuted the new Dewar’s golf cart.

Bombay Sapphire hosted a cruise for the USBG, VIP Media & customers, with featured cocktails by Tim Rita and Joey Gottesman. Mark Noguchi and Kelii Heen from He’eia Pier Food catered the event.

CORZO & USBG HI BAR CRAWL via PARTY BUS Event • January 16, 2012 Master Mixologist & Brand Ambassador for Corzo & Cazadores Manny Hinojosa, returned to Honolulu and kicked it off with yes... A party bus bar crawl

visiting USBG brothers and sisters at their fi ne establishments sipping the best tequila’s there are CORZO & CAZADORES. Pick up and welcome cocktails were created by Manny Hinojosa and Tim Rita Jr. (of the Modern Honolulu) at the Lobby Bar in the the Modern Honolulu.

R i o j a ’ s N e w C a l l i N g C a r dReservas emerge as fastest-growing wines from Spain’s most famous region

By Kristen Bieler

Rafael Momene of La Rioja Alta noticed a dramatic shift in his portfolio last year: U.S. sales of his Viña Alberdi Reserva wine doubled, and sales of his Viña Ardanza

Reserva quadrupled. Priced at $20 and $29 respectively, La Rioja Alta’s Reservas are significantly pricier than its Crianza ($14) yet have become the winery’s fastest-growing wines in the American market.

Momene isn’t alone—dozens of Rioja producers report a sim-ilar phenomenon with their Reservas, and the numbers reveal that among aged Rioja wines, Reservas and Gran Reservas are picking up major steam.

Rioja’s wines stand out among all others—including those from the rest of Spain—by their extended aging, both in barrel and bot-tle. Crianzas must be aged 24 months before release, 12 in barrel;

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Reservas must be aged for 36 months, 12 in barrel; and Gran Reservas are required to spend 24 months in barrel and an ad-ditional 36 in bottle. (Joven—“young”—wines have no age requirements.)

Though overall imports from the re-gion have been rising steadily for years, the growth was driven primarily from Joven and Crianza wines—until now. “The Reserva and Gran Reserva catego-ries compose 20% of our exports but have experienced over 50% growth in the past two years,” reports Ana Fabiano, brand ambassador and trade director of Vibrant Rioja and author of the just-published book The Wine Region of Rioja.

While young wines are still fueling im-portant growth in the value sector, when it comes to aged wines, the “consumers are clearly trading up for higher-end aged wines,” says Pia Mara Finkell, Vibrant Rioja director of communications. “More and more bodegas are now making their Reserva their flagship wine—in Rioja, Reserva is where it’s at.”

PeRfect Middle GRoundReservas expertly straddle the line between complexity and freshness. “Reservas offer the most favorable combination of aging, value and quality from Rioja,” says Doug Jeffirs, director of wine sales at Binny’s Beverage Depot in Chicago. While they showcase the refinement that comes from age, they still possess the sultry ripe fruit of a young wine (compared with Gran Reser-vas which can take on nutty flavors and a tawny color). In other words, Reservas of-fer exactly what the increasingly sophisti-cated U.S. market is looking for.

“Crianza and Joven are great every-day drinking wines, but the real identity of Rioja shines in the Reservas—they display balance of fruit and oak, polished tannins, acidity and great complexity, all characteristics that consumers appreci-ate, especially when pairing with food,” says Felipe Gonzalez-Gordon of Gonzalez Byass USA, Inc., owner of Rioja’s Beronia estate (whose Reserva is up 40%).

faMiliaRity BReedS tRade-uPThe sales surge says a lot more about con-sumer and trade familiarity with Spain and Rioja than it does about the econ-

omy, most believe. “I’m sure the general trade-up trend is contributing, but more importantly, it’s the heightened awareness by customers of Rioja wines, particularly Reservas,” says Jeffirs. “Rioja has always held a special place at the top of the wine world with very few other regions like Bordeaux or Champagne. As soon as people have the proper introduction—or reintroduction—to Rioja, they realize that it offers what no other region can.”

According to Joel Feigenheimer, director of purchasing for China Grill, it’s simple: “As Americans become more comfortable with Rioja, they continue to move towards the better crafted Riojas. They are looking for the best combina-tion of quality and value, which these wines deliver.” one-of-a-Kind ValueBarrel and bottle aging is expensive, which makes it pretty amazing that most Reservas

fall in the $15 to $30 range. “Rioja wines in general provide some of the greatest value among old world wines,” says Mark Tucker, director of marketing at Vision Wine & Spirits, who represents Rioja Bordon/Fran-co-Españolas. “Consumers demand value today—they want a $15 bottle of wine that they feel is worth $20 or $25 and this is Rioja’s calling card.”

Last year Rioja Bordon’s Reserva leapt ahead as the winery’s best-selling SKU in the U.S. It’s aged about 20 months in oak and at least two years in the bottle—that’s over 3½ years of aging for a retail price of $14-$15. Juan Carlos Llopart, export man-ager for Rioja Bordon/Franco-Españolas, says “I do believe the American consumer is knowledgeable enough today to compare the quality they are getting with a 2004 Reserva to a New World wine that is aged for a few months at the same price.”

There are indeed many 2003, 2004 and 2005 Reservas on the market that cost a quarter of a Burgundy or California Caber-net from the same vintage. “Retailers want to give their customers authenticity and value,” says Fabiano. “It is very difficult to find a wine at this price point that one can drink now or cellar for 5-15 years for a spe-cial occasion. Reservas fill this niche.”

R i o j a ’ S r e s e r v a s

R i o j a ’ s N e w C a l l i N g C a r dReservas emerge as fastest-growing wines from Spain’s most famous region

By Kristen Bieler

Rioja’S ReSeRVaS weRe uP 44%

in 2011; GRan ReSeRVaS

weRe uP 90%

The marriage of tradition and innovation is quintessentially captured at Marqués de riscal’s Ciudad del Vino—“city of wine”—completed in 2006. The Frank gehry-designed complex includes a hotel, wine therapy spa, restaurant and conference center. inset: Tempranillo, the grape variety that anchors rioja.

Sommeliers approve as well. “I love to offer our guests wines that have some good bottle age,” says Joe Campanale, owner/beverage director at New York’s L’Artusi and dell’anima restaurants. “Our guests often comment that it is nice to find a well-aged wine at a reasonable price. With Rioja Reserva, you’re able to find wines that are ready to drink upon re-lease and guests appreciate that.”

Sommeliers see the advantage of Rioja wines in their signature food-friendliness (high acid, in-check alcohol levels, ele-gance), but also from a storage/wine list per-spective: “These wines can be placed on a wine list or cellared which is ideal for restau-rants,” says Fabiano. Also, while the number of French and Italian restaurants still dwarf Spanish ones, Ricky Febres, national brand director for Marqués de Riscal, notes, “The popularity of tapas has contributed to the growth and appreciation of Spanish wines by the American consumer.”

a Style eVolution?Some see a shift in Rioja wine style that may contribute to their recent enthusiastic embrace by American drinkers. The aging requirements haven’t changed since they were authorized in 1980, but there is a larg-er stylistic range emerging in the region: Some producers choose to age for longer than required, which imparts a more tra-ditional taste profile, while others go with the minimum time in barrel to maintain more defined fruit flavors. Modern-leaning producers rely on new oak barriques while traditionalists use large, old casks.

Collin Williams, CSW and wine buy-er for Spec’s Wine, Spirits and Finer Foods in Houston, Texas, sees Rioja producers leaning toward a style that is more ap-pealing to the American consumer: “Oak

regimens, skin maceration and extraction times, even brix levels are shifting to cre-ate wines that emphasize fruit rather than wines that are make in an oaky, dusty style.” He adds that the newer style makes them perfect for “Napa Cabernet custom-ers that are branching out.”

Fabiano has observed a “stronger un-derstanding of Riojan Tempranillo” on the part of winemakers, particularly evident in the Reserva wines resulting in “more concentration, fruit-forward flavors and complexity” which better meets today’s palate preferences. Jeffirs, too, sees some stylistic shifting (“a bit more modern and refined”) but believes the real change is in the broadening of offerings: “There is tre-mendous variety from Rioja today—this has been hugely important in appealing to the American palate.”

Most producers don’t deny the change: “Can anyone imagine dressing like our parents or grandparents?” asks Gonzalez-Gordon. “Like most things in life, Beronia has evolved and continues to evolve. In the past it was all about acidity—which is why many wines were light and thin. Growers picked earlier and aged longer in barrel, which yielded very different wines than you see in the marketplace today. Rioja has wisely adapted.”

MaxiMizinG untaPPed PotentialSpain is the world’s third largest wine producer, but roughly 70% of Spain’s wines are consumed in Europe—they only command a 5% share of the U.S. wine market. Underrepresentation like this equals tremendous opportunity for growth. “I would say practically every wine consumer is a Rioja consumer—the category offers enough diversity to suit any palate and occasion,” says Gonzalez-Gordon.

R i o j a ’ S r e s e r v a s

■ Located in northern Spain, on both sides of the River Ebro, Rioja is arguably Spain’s most established wine region, having been demarcated as far back as 1787, regulated in 1926, and granted status as Spain’s first and only Denominación de Origen Calificada in 1991.

■ The three main subregions are Rioja Alavesa, Rioja Alta and Rioja Baja. Annual regional production currently stands at 280 to 300 million liters, of which 90% is red.

■ Rioja wines are typically aged in 225-litre oak casks made of American oak, with periodic rackings, followed by further bottle aging. New oak is traditionally not a priority; rather, aging in cask is intended to allow wines to mature and tannins to integrate.

■ The different Rioja wine categories are based on minimum aging periods, which can vary between one and three years in barrel and between six months and six years in the bottle, depending on whether the wine is to be a Crianza, a Reserva or a Gran Reserva.

■ While Rioja reds are ready to enjoy upon release, they tend to plateau and can be held for many years as well.

■ Rioja is based primarily on Tempranillo (which grows widely across Spain), often with Garnacha, Graciano and Mazuelo.

■ Generous in fruit (strawberry), with hints of spice and vanilla, Rioja at all price points is particularly food-friendly, with structure (tannin and acidity) that helps it pair especially well with bold foods.

R i O j A 1 0 1

Muriel reserva 2005 (Quintessential, $20)crafted from 40-year old-plus vines, this 100% tempranillo was aged 24 months in french and american oak; it’s round, smooth and velvety with equal parts fruit, spice and vanilla encased in ultra-fine tannins.

Dinastia vivanco reserva 2005 (Opici wines, $25)Vivanco’s stand-out Reserva is decidedly more modern in style. Sourced from old vines in high-altitude vineyards in the Rioja alta region, it spends 24 months in oak (50% new french) and 24 more in bottle. dark, rich, fruit-forward and smooth, it is beautifully bal-anced and perfect to drink now.

raMón BilBao reserva 2006 (w.J. deutsch & Sons, $17)Ripe blackberry and plum flavors are balanced by mature notes of leather and tobacco in this layered Rioja alta wine, which spent 20 months in amer-ican oak followed by 20 months of bottle aging. the addition of 10% Mazuelo and Graciano adds peppery spice notes.

caMpo viejo reserva 2006 (Pernod ricard USa, $14)on the fresher, fruitier spectrum of Reservas, this ruby red wine features bright, tasty cherry

flavors underscored by notes of clove and vanilla.

ostatu reserva 2006 (de Maison Selections, $33)Sourced from the estate’s oldest vines (50 years plus), this full-bodied 100% tem-ranillo spends some time in new french oak and features pronounced ripe fruit laced with hints of anise and soft tannins on the medium-long finish.

Marques De riscal reserva 2006 (Shaw-ross international, $18)founded in 1858, Riscal leans more traditional in style with their Reserva; it spent 24 months in american oak and shows terrific elegance to its plush red fruit flavors, subtle oak notes and smooth tannins. look also for Riscal’s delicious 2001 Gran Reserva which is a favorite of critics ($45).

rioja BorDon reserva 2006 (Vision wine & Spirits, $14)Bordon’s history goes back 100 years and their wines express a nice middle ground between modern and traditional. ferment-ed and aged for 18 months in new american oak, this deeply-colored, refined red shows notes of fruit, earth and leather.

reMelluri reserva 2006 (de Maison Selections, $31)

founded by monks in the 14th century, Remelluri honors the region’s heritage by cultivating low-yielding old vines, hand-picking all fruit and using natural yeasts and american oak. Refined flavors of spice, chocolate and stewed fruit are supported by polished tannins.

Beronia reserva 2007 (San Francisco wine exchange, $18)an exceptionally balanced wine with a perfect marriage between maturity and fresh fruit—and a lot of wine for the price. less overt oak notes make it ideal with food or own its own. founded in the 1970s the Gonzales-Byass family (makers of tio Pepe Sherry) purchased the estate in 1982.

castillo laBastiDa reserva 2004 (winebow, $20)the talented Manuel Ruiz crafts this vanilla- and raspberry-scented 100% tempranillo. Stainless steal fermentation and some french oak result in a delicious Reserva with hints of spice and flowers on the palate.

rioja antaño reserva cHecK vintaGe (CiV, $12)a real steal for a Reserva, this low-priced red is a blend of blend of 80% tempranillo with bits of Graciano, Mazuelo and Garnacha; it spends 12 months in american oak and displays the classic Rioja mix

of crushed herbs, plums, dried cherry and leather.

conDe De valDeMar reserva 2005 (CiV, $20)a rich, full-bodied Reserva produced by one of the region’s forward-thinking pio-neers. it’s packed with spicy cherry and vanilla flavors all held up by bright acidity. also look for their stunning Gran Reserva ($40), which spends 25 months in french and american oak and showcases silky fruit flavors with hints of nuts and spice.

la rioja alta viña alBerDi reserva 2005 (Michael Skurnik wines, $20)Made by one of the most respected and significant producers in Rioja (la Rioja alta has about 6½ million bottles stored at any one time in its cellars), this possesses the complexity of a wine twice its price. dense and pure, it offers seductive layers of spicy vanilla, balsamic and wild berries.

la rioja alta viña arDanza reserva 2001 (Michael Skurnik wines, $29)the winery’s top-tier Reserva spends three years in ameri-can oak and six in bottle yet remains remarkably bright and balanced. unlike the alberdi, it has 20% Garnacha in the blend, and reveals silky flavors of orange peel, leather, spice and earth.

R i O j A R e s e R v a s e l e c t i o n s

The emergence of the new, younger consumer has proved a benefit for the region, as well as the increasing sophis-tication of the American palate. “We know for a fact that as the wine popula-tion grows and the consumer gets more knowledgeable, the more they appreciate the sophistication of the Reserva style of wine,” says Momene. “There is more work to be done on the trade end in three areas: improving distribution, maintaining price stability, and education.”

BacK in the SPotliGhtHas Rioja’s boost been fueled by the growing popularity of Spanish wines across the board? “It’s the other way around,” believes Feigenheimer. “The question should be, ‘How much have Spanish wines benefited from the grow-ing popularity of Rioja?’” Statistics over the last 25 years back him up, says Fa-biano, confirming that Rioja has been a real leader in paving the way for other Spanish regions.

If anything, says Jeffirs, the Span-ish wine surge has allowed Rioja to once again take center stage in wine universe: “I think it’s brought some focus back to Rioja. There is a lot of excitement about Spanish wines today, but with many, you don’t know what you are getting until you try them. Rioja has the advantage of being able to combine the new and the old—modern winemaking and a millen-nium of heritage—without losing its spe-cial identity with the consumer.” ■

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vodka shows staying powerSometimes it seems the martini menu is like a box of chocolates, with myriad variations of “chocotinis,” most of which rely on proprietary chocolate vodka for their flavor, often accented with sweet or cream liqueurs. Although the chocolate martini may be more a seasonal special-ty than trendy standard these days, the latest incarnations of chocolate vodka

ensure the drink is more than mere nov-elty, emphasizing sophisticated brands, compound flavors and authenticity of chocolate flavor.

For William Grant & Sons’ Stolich-naya, the newly introduced Chocolat Razberi flavor strikes the right balance between traditional and innovative, ac-cording to Jill Palais, senior brand man-ager. “We’ve been seeing a huge trend

in flavored vodka, especially with sweet, indulgent types of flavors, like Swedish Fish, whipped cream and cotton candy doing very well among younger consumer, ages 21-29. We wanted to offer something indulgent, while staying in our premium Stoli style, so a chocolate flavor like Chocolat Razberi is perfect,” says Palais.

According to Palais the compound flavor of fruit and chocolate has proven versatile, capitalizing on the confec-tionery trend with cocktails like the Chocolat Raz Cake Martini and The Tootsie, which combines with orange juice to eerily mimic the flavor of a Tootsie Roll.

for fans of classic cocktails like the pre-Prohibition Brandy Alexander, with its dose of sweet, dark crème de cacao, and for legions of chocolate martini fans cultivated in the 1990s, choco-late and happy hour go together like Romeo and Juliet. The rela-

tionship of chocolate and beverage alcohol is clearly built on a passionate foundation, and now a host of spirits and wine producers are spotlighting the romance between the popular couple, injecting the luxurious taste of chocolate directly into the bottle with unprecedented frequency. Here’s how to enjoy, and sell, these decadent drinks, just in time for Valentine’s Day celebration.

A KISS FROM MOTHER EARTH2 oz. 360 Double Chocolate1 oz. Agave Nectar3 oz. CreamChocolate Syrup

Drizzle chocolate syrup in glass. Shake remaining ingredients with ice and strain into glass. Garnish with Japanese Pocky Sticks.

America’s Love for Chocolate Infuses Spirits and Wine

By jEFFERy lIndEnMuTH

martini

CHOCOlATE KISS2 parts Pinnacle Chocolate1 part White Crème de Menthe1 part White Crème de Cacao

Shake with ice and strain into chilled martini glass. Garnish with a chocolate kiss and mint leaf.

chocolate

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Godiva, a powerful brand in the realm of edible chocolate, retains their line of rich and creamy liqueurs, in flavors of Chocolate, Caramel, Mocha and White Chocolate, while adding two new chocolate vodkas to the mix. Godiva Chocolate Infused Vodka and Godiva Chocolate Raspberry Infused Vodka, inspired by the top-selling Godiva Chocolate Raspberry Truffle, are clear, super-premium flavored vodkas, retailing for about $30/750 ml.

With the 80 years of credentials in fine chocolate, the Godiva brand adds value to the flavors and creates a crossover prod-uct, with Diageo noting that it appeals to adults who enjoy ultra-premium vodka and quality chocolate.

Alchemia Vodka, from the centu-ry-old Polmos Bialystock Distillery in Poland, emphasizes naturally-infused raw ingredients, including single-origin chocolate nibs, in its line of flavored vodkas. The somewhat cryptic name of Czekoladowa does not seem to deter chocolate fans from giving the vodka a taste, according to Jourdan Lawlor, Al-chemia brand manager. “It ranks num-ber one in sales among the flavors,” says Lawlor, referring to the vodka’s flavored siblings, Imbirowa (ginger) and Wis-niowa (wild cherry). “We sample the product at tastings with displays of cocoa nibs and huge chunks of chocolate that absolutely help to draw people to the ta-ble and make a memorable impression,” says Lawlor.

Introduced in 2002, Van Gogh Dutch Chocolate Vodka continues to be a mix-ologist favorite for its richly layered, roasted chocolate aromas, derived from a double infusion of real chocolate and Columbian coffee beans, nicely balanc-

ing sweet signature cocktails with its sophisticated hint of bitterness. Van Gogh extended its choco-line in 2011 with a “Rich Dark” itera-

tion, inflected with notes of coffee and nutmeg.

Three Olives is another flavored-vodka specialist to join the chocolate crowd. The flavor is a natural for the “Three-O” brand, which emphasizes vod-ka’s fun, mixable personality and has 17 flavors in its portfolio.

Of course, one of the classic handicaps for edible chocolate is its rap as fattening. Voli—producer of low-calorie fruit and fusion flavored vodkas—is in position to cater to the weight-watching crowd with its Raspberry Cocoa flavor, which checks in at 60 proof.

you got your chocolate in my wineAnd it tastes great… if the wave of choc-olate-infused wines is any indication. The current spectrum of chocolate and wine blends casts a broad net, ranging from those that align with creamy liqueurs, to off-dry reds, and some that include a more

subtle touch of chocolate, complementing a traditional red wine.

se lec t ionschocolate vodka

CHOCO-lAT CHERRy BlISS1 part Choco-Lat1 part Amaretto Almond Liqueur1 part Milk½ part Grenadine syrup

Garnish with whipped cream and a cherry.

Not all wine-friendly

chocolate needs to be

inside the bottle. Artisan

chocolate company Brix ChoColAte

(www.brixchocolate.com) formulates

chocolates meant to pair with specific

wines. Founded in 2008, Brix was cre-

ated by Dr. Nick Proia, a pulmonolo-

gist and wine enthusiast, with the goal

of introducing a healthier alternative

to the classic wine-and-cheese pair-

ing. the four Brix offerings—Milk

Chocolate, Dark Chocolate, extra Dark

Chocolate and Smooth Dark Choco-

late—are single-origin chocolate from

Ghana that highlight red fruit flavors

that won’t overwhelm wine. each is

designed to pair with a specific wine

type (Smooth Dark is built for spar-

kling wines and sweet wines, as well

as medium-bodied reds, for example).

An eight-ounce bar has a retail price

of $9.99-$12.99.

ChoCoLAte. . .oN the S IDe

Hal Landvoigt, winemaker for Wash-ington state–based Precept Wine, uses natural chocolate flavors to craft several red wine and chocolate blends, including Chocolate Shop, a blend of vinifera wine and chocolate that has become the num-ber-one tasting room seller, even outpac-ing Precept’s many conventional wines.

Chocolate Shop and The Chocolate Cellar are also targeted to tap into the burgeoning “sweet red” wine category, with 7% and 8% residual sugar respec-tively, while Red Decadence offers a drier 5%. “The products we have had the big-gest success with, Chocolate Shop and Chocolate Cellar, are really designed to be chocolate flavor forward. Red Decadence and some of the other wines exhibit more of an interplay between the red wine and chocolate flavors. The goal is to create a balanced wine that carries the chocolate flavoring without masking or competing with it,” says Landvoigt.

According to Sarah Cline, Choco-late Shop brand manager, most chocolate wine fans purchase off-premise, with the brand excelling in Kroger and Safeway supermarkets throughout the West as well as Cost Plus World Market, Total Wine & More, Fresh & Easy Neighbor-hood Market and Bashas’ Grocery. “These chains have seen great success during the ‘chocolate holidays’—Valentine’s Day, Easter, Halloween and Christmas. Our outstanding chocolate sales in our tasting room tells us that Chocolate Shop will be an outstanding offering on-premise as well,” says Cline, noting that restaurants

and wine bars offer fertile ground for chocolate wines.

Last Valentine’s Day, Maverick Wine Group introduced Truffle Mer-lot, a “grown-up version of chocolate wine—a true red wine, with choco-late on the finish,” according to Rhoda Bruner business development manager for Maverick Wine Group. As a varietal wine with some residual sugar, Truffle Merlot is poised to compete with block-buster red blends with a touch of residual sugar, and the forthcoming line exten-sions—Truffle Chiffon Chardonnay and Truffle Pink Moscato—seem to reassert that strategy.

With about 10,000 case sales for 2011, Bruner believes that number will grow exponentially, with market expansion now at 32 states and representatives equipped to assist with POS and tastings that include Brix chocolate, designed specifically to pair with wine. “We are finding that once we get the wine in the consumer’s mouth, we have repeat buyers,” says Bruner.

creamy concoctionsThe other side of chocolate wine departs more dramatically from table wine, utiliz-ing wine more as the alcohol base for creat-ing a creamy chocolate drink, a style with its own legions of and impressive growth. Wine Spectator recently reported that ChocoVine, blended in Holland by Team Products, a division of DeKuyper, shipped 450,000 cases in 2010 and is on track to become a million-case brand in 2011.

Introduced in December 2010, Cocoa di Vine is distinguished by its aromatic white wine base using Torrontés, Pedro Ximénez and Moscato grapes imported from Argentina, as opposed to red wine. “We worked with a creamery to put it to-gether and we tried different many samples before settling on this. The color looked a lot better than the red, and the wine was fresher tasting, more like a Yoo-hoo,” says Don Opici, fourth-generation partner in the family-owned Opici Wines.

Exceeding 20,000 case sales in 2011, Cocoa di Vine is a newer entrant with a great deal of interest and impressive growth opportunity according to Opici. With about 90% of sales off-premise, Opici notes that sales appear to be some-what seasonal approaching their first year in the market, peaking in February and slowing in the summer. Opici’s confidence in the category is so strong that they re-cently added two new variations of Cocoa di Vine: Chocolate Cherry and Espresso. “Everybody loves chocolate. It does not seem like the category is going away, but rather gaining momentum,” says Opici.

choco fLAvor

se lec t ionswine & hybrid

MIlKy MInT2 oz. Adult Chocolate Milk¼ oz. Creme de Menthe1 oz. Whipped vodkahersey’s chocolate syrup

Muddle Hershey’s Kisses (or Andes Mints), mint leaves and Hershey’s Chocolate Syrup. Add drink ingredients, shake strain and pour into a chilled, Hershey’s Chocolate Syrup-lined martini glass. Top with whipped vodka.

se lec t ionsw h i p p e d

While some veteran vodka pro-ducers have resisted adding confec-tionary flavors like whipped cream, deeming they might seem inconsis-tent with their current flavor range, Smirnoff has jumped in with both feet, debuting both Smirnoff Whipped Cream (30% ABV, $12.99 retail) and Smirnoff Fluffed Marshmallow (35% ABV, $12.99 retail) during the holiday 2011 season. Also jumping into the creamy vodka arena: Georgi and Burnett’s.

Likewise, beverage alcohol is finding its way into whipped toppings, like Whipped Lightning, a range of flavored whipped cream (including Pumpkin Pie, Chocolate Mint and Coconut) infused with grain alcohol

to achieve 16.75% alcohol by volume and packaged in a pressurized can. According to producer Maple Grove Products, based in Atlanta, Georgia, Whipped Lightning is not a food prod-uct, but a beverage alcohol product and therefore features alcohol rather than nutritional labeling.

Kingfish Spirits of Shaker Heights, Ohio, offers an alcohol-infused whipped cream under the name Cream (15% ABV). Each 375-ml can yields 26 1-oz. servings in popular flavors like Vanilla and Peppermint. With serving recommendations as a topping for desserts, coffee, mixed drinks and Jell-O shots, whipped cream may prove to be every bit as versatile a partner as chocolate.

new hybridsWhile chocolate is no newcomer to the liqueur category (crème de cacao is back bar staple under a variety of labels), much of the current chocolate action involves vodka and wine, and recent launches suggest the experimentation is not done yet.

Adult Chocolate Milk, created by two old high-school friends reunited on Facebook, invites drinkers to “relive your youth at 40 proof,” capitalizing on nostalgic flavor and fun retro packaging. “It seems to go back to a time in life when things were simple and responsibilities were not such a big deal,” says Nikki Halbur, co-creator and partner in Adult Beverage Company. Adult Chocolate Milk—dairy-based, with chocolate and vodka—is being distributed in 40 states in partnership with W.J. Deutsch & Sons Ltd., and is popular chilled from the fridge, like real chocolate milk, and in candy-inspired cocktails.

In an unlikely union, Bottega Gianduia Liqueur, imported by Palm Bay, is made by infusing Alexander Grappa with Gianduia hazelnut chocolate. With its Italian pedigree, this creamy 34 proof liqueur makes it a perfect topping for gelato, although sipping on the rocks is natural as well.

If chocolate works with grappa, then it should not be no great a shock to see it also work with tequila. Brand new for the first quarter of 2012, Patrón XO Cafe Dark Cocoa combines chocolate with high-quality Patrón Silver tequila and a touch of coffee in a 60 proof liqueur. “When we looked at how we could build on what makes Patrón XO Cafe so special, chocolate was such a natural fit,” says Ed Brown, president and CEO of Patrón Spirits International. The taste is not as sweet as many other coffee liqueurs, with a smooth yet dry finish.

Perhaps a sign that old is set to become new again: cordial specialist DeKuyper has just launched three new liqueurs under its JDK&Sons Crave label—Chocolate Mint, Chocolate Cherry and Chocolate Chili. And the chocolate wine category appears set to ex-pand as E&J Gallo is test-marketing its $11 ChocolatRouge in two variations (Cream and Red) in eight states.

No matter how you like your chocolate—in dessert, on the side, or as a liquid indulgence—it’s a flavor trend that shows staying power and seasonal opportunities. n

With soccer moms talking in terms of cacao percentages and Wine Spectator sampling chocolate-infused wines, chocolate has migrated to the sophisticated mainstream, creating an opening for more casual confectionary flavors in beverage alcohol. Leading that movement is whipped cream, a flavor that has quickly leaped to the front of the pack of White Rock Distilleries’ Pinnacle Vodka portfolio. Pinnacle Whipped (35% ABV, $14.99 retail) topped 750,000 cases when final sales for 2011 were tallied, making it the best-selling flavored vodka in the U.S.

a new flavor trend

W h I P P I N G u P

on whiskey

The Beverage NeTwork: With your long experience in working in the whiskey business, what untapped potential do you see?

Mike keyes: Whiskey has grown enor-mously, yet it still gets far less proportional shelf space than vodka. I think many retail-ers feel that they have to stock every flavor of vodka—even though over 80% of vodka sold is unflavored. Why is it that every new vodka flavor deserves shelf space whether it sells or not, but whiskey has to scratch, claw and fight for it? We’ve got to change the way the industry views whiskey.

TBN: Interestingly though, whiskey, too, is seeing a flavor explosion.

Mk: Right now, whiskey is one of the most innovative areas in all of beverage alco-hol. We’re having tremendous success with a new product from Jack Daniel’s called Tennessee Honey. Remarkably, all flavored whiskies began to perform better when Jack Daniel’s entered this market—it shows that big brands can boost an entire category like a rising tide that lifts all boats. There is also a lot of other fasci-nating innovation in the whiskey world—white whiskey, for example—but the jury is still out. Flavored whiskey is real: It’s happening in significant volumes.

TBN: Were you worried that Jack Daniel’s Tennessee Honey would hurt the base brand?

Mk: We were confident that Tennessee Honey would sell, but yes, we were con-cerned that it could cannibalize the parent brand. The opposite has happened: Hon-ey has helped our brand equity—sales of the base brand have continued to grow.

It’s also made it more accessible. Jack Daniel’s has always been blessed with a broad range of demographics—we joke that our consumers are anywhere from LDA (Legal Drinking Age) to DND (“Damn Near Dead”) and they range from “Bikers to Bankers.” We were concerned that Tennessee Honey could detract from Jack Daniel’s masculine image, but it has merely broadened the franchise to include not only more core consumers but female consumers, African-Americans and Hispanics.

TBN: You could rightly argue that Southern Comfort was the original flavored whiskey—how do you explain its phenomenal success?

Mk: Southern Comfort has been so suc-cessful largely because of its accessibil-ity to new consumers. When I worked in the Scotch business people always talk-ed about acquiring the taste for Scotch. I don’t know that most consumers have the patience to acquire a taste for any-thing anymore, and I don’t know if they have to. Southern Comfort Lime, which came out a few years ago, was one of the most successful product launches in our history, and the brand family is well over one million cases.

TBN: “Accessible” isn’t a word we would use to describe the brand’s most recent line extension, Fiery Pepper. Who is the consumer for this product?

Mk: Southern Comfort was born in New Orleans and Tabasco is another Louisiana native, so combining the two seemed like a natural affiliation. The flavor profile is very

Brown-Forman’sMichael J. KeyesPresident, North American Region

The Beverage Network sat down with Brown-Forman’s Mike Keyes, to discuss the longevity of flavored whiskey, the changing dynamics of social responsibility and opportunities in the crowded vodka category

speakeasy

interesting, and while it’s not intended for everyone (people have a love/hate rela-tionship with Tabasco) some consumers are going to really gravitate to the hot, spicy flavor. It’s what we call a challenge product—having a shot of this at a bar be-comes a ritual. From a retailer perspective, the co-branding of Southern Comfort and Tabasco makes a powerful union.

TBN: There is a lot of innovation at the luxury end of bourbon as well.

Mk: Absolutely Boutique whiskies are getting the same attention that single malt Scotches were getting a few years ago. We just released the Woodford Reserve Masters Collection, which is a co-pack featuring dual rye offerings—one that has been matured in a new charred cask and one matured in an aged cask. Addition-ally Woodford Reserve will soon release its first permanent line extension with Double Oaked, an ultra-premium bourbon which has been twice barreled in white oak, cre-ating an exciting new taste profile. Brown-Forman is the only spirits company that makes all their own barrels; it allows us to experiment with toasting and charring.

on new products

TBN: How can retailers balance new product trial with established best-sellers given shelf space limitations?

Mk: Retailers have new products coming their way daily and it’s overwhelming. In de-termining which to stock, I would look first for uniqueness: If it’s a new brand, does it have a reason for being? Of course, while every new Brown-Forman product may not hit a home run, we always start with the premise that each brand has a unique selling proposition. Next, I would look at equity: What is the power of the brand that the new product is an extension of?

TBN: You are currently launching two new vodka brands—where do you do see opportunity in this crowded category?

Mk: Chambord Vodka was released last year and we’ve had some great success with it in the African-American market, particularly with women. We’ve also had some success with it in the GLBT com-munity. On-premise retailers have under-stood the brand proposition a bit better than the general off-premise market. In March, we will also be debuting Little Black Dress Vodka, an extension of the popular wine brand, which resonated in-credibly well with female consumers.

TBN: What are the ingredients for a successful new product introduction in the marketplace?

Mk: When you come out with a new product, the best thing you can do is pick a few markets and concentrate your efforts. It’s very easy to lose your focus and your ability to put resources behind a brand if you launch in too many markets at once. In the future, while you will see some national launches from us (brands like Southern Comfort Fiery Pepper and Tennessee Honey), you will also see many more regional launches. I think we’re going to be more focused and more disciplined with the non-national, more regional, introductions.

on the industry

TBN: We’re starting to see more spirits advertising on TV. How do you think this will impact the industry?

Mk: The wine, spirits and beer industries treat social responsibility so differently. Beer is protective of its status as “every man’s drink” and the wine industry is pro-tective of its relationship with food. The spirits industry wrestled for a very long time with its identity. For years, spirits suppliers had a gentlemen’s agreement to stay away from television advertising, while beer and wine went on heavy. That really hurt the spirits industry—spirits be-came known as “hard liquor” and was regarded in the public mind as more of a social problem. Over the last decade,

spirits suppliers are getting on televi-sion and leading responsibility initiatives which has really helped normalize spirits to a great degree. I would argue that the most responsible companies in our in-dustry right now are spirits companies.

TBN: What do you see ahead for tequila, another category Brown- Forman has a large stake in?

Mk: Tequila is kind of like the new vod-ka—a very competitive, dynamic and growing category. The growth of the Hispanic American population will con-tinue to fuel it. We are well positioned with El Jimador, the #1 premium te-quila in Mexico, and Herradura, the #1 super-premium tequila in Mexico, as well as our popular priced Pepe Lopez brand. Tequila is different from other spirits brands; it is more like wine in that the agave crop experiences gluts and shortages like grapes do, which leads to pricing roller coasters. If I was a re-tailer, I would be looking at which brands can go through these cycles and give me the best opportunity for long-term prosperity.

TBN: There is a lot of debate about whether luxury is coming back. What do you see happening?

Mk: We believe strongly in the luxury business. Most people don’t realize that Brown-Forman is the most premium spirits company in America—85% of our products are over $15. On-premise is a very important place for us so if that business isn’t vibrant, we hurt in a larger way than other competitors. Yet some of our greatest successes in this time pe-riod have come from our most expen-sive brands. Woodford Reserve hasn’t missed a single year of double-digit growth and Sonoma-Cutrer—which is the #1 white tablecloth Chardonnay in America—continues to grow. If you have a product with a unique offering that fills a niche, I still think it’s a very exciting segment. ■

A conversation with industry professionalsspeakeasy

Just as consumers began trekking to farmer’s markets to pay more for a just-picked tomato, they also started searching for craft beers, esoteric wines and local spirits. Emulating the shopping experi-ence at a European market—buy what you need, when you need it, from someone

you know—little shops started springing up across the country. Their goal? To get personal with customers and brands. And to present wine based on style, context and taste profile—not ratings.

“Everyone deserves a neighborhood place,” declares Randy Clement from

Americans are known for super-sizing just about everything, from hamburgers to SUVs. We’ve come to associate bigger with better, and often make purchase decisions at stores that offer the widest selection at the lowest price. And when it comes to

alcohol, large club, grocery and regional chains tend to dominate certain markets. Because they buy in bulk, these retailers often promote leading brands at discounted prices compared to a neighborhood wine and spirits store. Suppliers and distributors also focus more heavily on these

“A” stores, as it often makes the most business sense to do so. It is, after all, about volume, right? Not so fast…. >>>

What small shops lack in size, they make up for in service and selectivity

By Brandy Rand

“Customer service, no snobbery, no pretense and everyone is welcome. We may own the store, but the people who come here are what define it.”-Randy Clement

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Silver Lake Wine in Los Angeles. He and his partners opened eight years ago in the artsy, growing Silver Lake neighborhood and doubled the size of the store to 2,500 square feet after three years in business. Getting customers was about shaking hands and creating an environment that was the antithesis of a typical “big box” liquor store. “We hired interior designer Ana Henton to create a cool space and we are also cardboard free.” The aesthet-ics play an important role—warehouse versus cozy, creating an environment that most people prefer. Clement goes a step further by promising you will never find any brand sold at a chain store on his shelves: “Everything we have is boutique and small production.”

retail gets intimateWith limited space, a common key to success across these stores is their ability to eschew big brands and focus on bur-geoning producers, both global and local. Maureen Rubino from Central Bottle Wine & Provisions in Cambridge, MA, works only with small distributors to of-

fer a hand-picked selection of around 100 beers and 700 wines. “We carry products we can become intimate with and know the winemakers,” she says. “Larger stores carry more recognizable brands and can move volume this way, while we work with small vendors.”

And customers don’t seem to mind. In fact, those who frequent small shops build a rapport with the staff and happily try recommendations based on their sugges-tions. As Craig Perman of Perman Wine Selections in Chicago explains, there is no advantage in overstocking his shelves:

“Rather I taste, search and narrow down the best of the best and give my customers my opinions on the best selections avail-able.” He looks at this as a competitive advantage, often having access to limit-ed-quantity items, or “hidden gems” that aren’t available to mass-market chains.

At the 800-square-foot Dry Dock Wine and Spirits in Brooklyn, the loyal Red Hook neighborhood clientele shops a “meticulously curated” selection. Co-own-er Mary Dudine Kyle tries to meet her customers’ needs as much as she can. “We have established ourselves as a destina-tion shop for spirits and unique offerings of small production wines at great prices.” Like the other small stores, she empha-sizes the need for spectacular service, cit-ing the lack of individual attention and highly trained staff at larger stores. “We work hard at making your visit fun and memorable,” she says, citing weekly tast-ing events and a personal account service that tracks customers’ purchase to allow staff to establish a taste profile and easily suggest items to suit their tastes.

service sellsWith intimate space, hand-selected SKUs and knowledgeable staff, service plays a critical role in repeat business. Stores offer

Perman Wine SelectionsChiCago, iL

“Ultimately I think it all boils down to my personal relationships with my customers. When you are a wine consumer you try and find someone you can trust, someone who knows what you like, and you build on the relationship.”-Craig Perman

“The shop is blossoming in to something that is really customer-centric. I feel like a host when we open our doors and we have a party every day! Our staff speaks multiple languages and offers choices to our customers. We are all like family and friends.”-Maureen Rubino with business partner Liz Vilardi

Central Bottle Wine & ProvisionsCaMbRidge, Ma

“We have so much to thank for our success, the location of the store in a transitional (groovy!) neighborhood with a large food market just blocks away. But above all, it’s about the people we hire who are passionate about putting the right bottle in the right hands every time.” -Mary dudine Kyle with co-owner Ron Kyle

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tastings and support community events as an important opportunity to build rela-tionships with customers. Little’s Wine & Spirits in Denver also offers in-depth educational workshops and partners with local restaurants for dinner events. Ridge-field, Connecticut’s Cellar XV Wine Market provides free gift-wrapping, while Bauer Wine and Spirits in Boston goes the extra mile (literally) with free deliv-ery and hassle-free shipping in-state.

Bauer even has veteran bartend-ers on staff who work with caterers and corporations looking for advice on food pairings and choosing the right mix for parties. General Manager Howie Rubin sees communication as a factor in keeping customers coming back. Besides weekly email blasts promoting things like a Sam-pler Case (12 wines chosen by staff at a 15% discount), Bauer maintains a weekly blog with events, pictures and wine picks, as well as Facebook and Twitter accounts.

A constant flow of information is vital, agrees Clement of Silverlake Wine, who has over 30,000 newsletter subscribers:

“We are interwoven with our community in all that we do.”

Central Bottle is an integral part of their Kenmore Square neighborhood in Cambridge, MA, with an eclectic mix of MIT students, Google executives and res-idents. When they opened in 2009, they were cautiously optimistic their concept of a Venetian enoteca would be accepted.

“We wanted to be a meeting spot where people could hang out, buy wine, have a snack and hang out,” says partner Mau-reen Rubino. With a special liquor license to serve wine by the glass once a week, she says business is thriving.

For small brewers, distillers and wineries, these stores are sometimes the only marketing vehicle available to sell their products. At the same time, this aspect of discovery is what makes a small store appealing to consumers looking to broaden their palate. It’s a win-wine situation, as the chaotic, un-wieldy universe of wines and spirits is reframed on a manageable scale, with-out losing diversity or compromising quality. “We know what our beer, wine and spirits taste like—period,” points out Rubin, making the daunting task of helping customer choose what to drink just that much easier.

The lesson for suppliers and distribu-tors here: Don’t overlook the little guys, especially if you have a unique product with a story to tell. For these small stores, it’s not about discounts or advertising; it’s about providing the customer with some-thing special. n

Little’s Wine & SpiritsdenVeR, Co

“We taste every bottle that walks through this shop. We can describe it personally to each and every customer. We are able to bring very eclectic varietals and producers because it is a ‘hand-sell’ store.”-ashley hausman

Cellar XV Wine MarketRidgefieLd, CT

“We work very hard, have good employees and a loyal customer base. Plus we try to give the best value we can to the customers at the lowest prices in order to compete with the ‘big box’ stores, chains and the Internet.”-doug Thompson

“It’s hard work but we are successful because we keep prices as low as we can, we hire the right people for the job and we have a passion for what we do. If you don’t have pas-sion for your job in this business, it shows and people lose trust in you.”-howard Rubin with Randall grahm of bonny doon Vineyard

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While we hear much about the food from chef José Andrés at restaurants span-ning The Bazaar in LA, China Poblano in Las Vegas and Zaytinya on his home turf of DC, the cocktails are equally impres-sive thanks to ThinkFoodGroup’s roving barman, Owen Thomson. THE BEVERAGE NETWORK: ThinkFoodGroup decided to close D.C.’s beloved Café Atlantico last year and morph it into America Eats Tavern, an exciting pop-up concept. Tell us about the bar program. OT: The cocktail program here focuses on snapshots of America’s past, offer-ing the most classical renditions we can for the drinks. Most people have heard of a Mint Julep or a Sazerac for instance, but it is unlikely that the majority of our guests have ever had one executed in the way the drinks were intended. We also get to play around with some drinks that people are less familiar with, like Benjamin Franklin’s personal recipe for milk punch or the old New England field worker’s drink, the Switchel.

TBN: Before your current post, you introduced a successful drink menu to Bourbon, in the Adams Morgan neighborhood. Why do you think it was able to thrive? OT: We had a great time defying every-one’s preconceived notions of what a bar should be in Adams Morgan. Every-one would tell us nobody wants anything but rail vodka and light beer. Myself and the other bartenders thought we could do better so we started pulling in every-

thing that we liked to drink and anything that seemed interesting, and just had fun playing. Our guests really began to appreciate it. I’ll always be proud of what we put together there: a regular bar where you could sit and drink your tallboy of PBR next to someone else drinking a swizzle or fizz. TBN: You are responsible for the drink programs at all of José’s restaurants. How do you establish a unique experience for each one while maintaining consistency and a unified feel? OT: I always try to instill in our bartend-ers that they should be proud of what they do and welcome every guest as if they were walking into their own home. After that it’s imperative that we are very knowledgeable about the products we carry and the drinks we make so that once we’ve welcomed our guest we can start directing their experience. People go out to bars in order to relax and have a good time; nothing makes that easier than a hospitable bartender.

TBN: What is your process for creating the drinks?

OT: I do a lot of R&D in the lead up to an opening and we try to start with a strong drink menu that has a little something for everyone and really fits in with the concept. The other big factor is regular tastings with José, which make sure that the program really reflects his vision of the prop-erty. Once we get open it’s a whole new ballgame. I love to work with all

the bartenders and help them put to-gether their own ideas for drinks and get them in front of José as well. Help-ing to take ownership of the menu just further solidifies their ownership of the bar and the atmosphere that they create. TBN: What propelled you to launch the D.C. Craft Bartenders Guild? OT: We used to hold a regular tasting group at Bourbon on Monday nights. We were always reading about the great things bartenders were doing in NYC and San Francisco and thought, Why not here? We saw a few other independent guilds popping up in Washington and Oregon and we figured it would be a great way to grow a community and focus some attention on D.C.. Ten of us sat down one afternoon in 2008 and threw some money in a hat so we could buy a website and we planned out the first annual Rickey Month to showcase local D.C. bartenders making our own versions of a quintessentially D.C. cocktail. Since then we have grown to 60 or so members and have built a really strong community here. ■

BARTALK

Think Drink, TooOwen Thomson, ThinkFoodGroup, Washington, D.C.

BY ALIA AKKAM

Feb12 Bar Talk.indd 1 1/11/12 1:55:25 PM

A signature white makes a logical complement to Malbec, and Torrontés is the most viable contender. Fragas says about three times as much Torrontés is harvested than Chardonnay, their second most-planted white. It constitutes only 4% of exports to the U.S. at the moment, but that number has been growing dramatically. There are actually three varieties using the name, Torrontés Sanjuanino, Torrontés Mendocino, and Torrontés Riojano; the latter is the most highly regarded of the three. It’s believed to be a cross between Muscat of Alexandria and Criolla Chica, and the former’s aromatic contribution is quite apparent, supported by fresh acidity when grown in cool, high-altitude vineyards in the La Rioja and Salta regions, the small town of Cafayate in particular.

Altitude is KeyA second red is also a possibility. “At Ni-eto we feel the varietal that shows the greatest potential after Malbec is Bon-arda,” says Guillermo Brandariz, region-al manager at Nieto Senetiner. With over 50,000 acres, mostly in Mendoza, it’s the country’s second most-planted red. “If we compare Bonarda in Men-doza to its native northern Italy, there are some stark contrasts. In Mendoza, especially at the higher altitudes where Nieto grows Bonarda, the grape gives highly concentrated, full-bodied wines with dark color, ripe red fruit flavors and smooth, sweet tannins.” Some research suggests Bonarda has nothing to do with the Italian variety of the same name but is instead actually Corbeau, a rare va-riety from the Savoie region of France. In any case, Branariz says high-altitude vineyards and controlling yields are es-sential to making quality Bonarda.

However, Argentina doesn’t need to rely on specialty varieties to sell wine; so-called international varieties also do well there. Nicolas Catena, patriarch of the family behind the eponymous Catena wines as well as brands like Luca, Alma Negra, and Tikal, says he visited California in the 1980s and was inspired by what he found in Napa and Sonoma; when he returned home he planted Cabernet Sauvignon and Chardonnay and applied the techniques he had seen in California.

More Than MalbecArgentina Looks to Torrontés,Bonarda and BeyondBY JIM CLARKE

TASTINGCORNER

You might not realize it from scanning the Argentina sections of American wine shops, but only a third of Argentina’s red wine-grape plantings are Malbec. Indeed, Malbec has the hot hand; ex-ports to the U.S. have been rising consistently for the past several

years, accounting for almost 60% of their wine exports (red and white) in 2010. Nonetheless, Argentine producers are increasingly looking to other varieties, wary of the dangers of putting all their eggs in one basket. “I think what we need to do is give people more chances to try our other varietals,” says Matias Fragas, export general manager for Ernesto Cate-na Vineyards. “They will certainly find the ‘Argentina’ signature when they taste.”

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Jacques Lurton consulted for Catena early on, and was unim-pressed. “He told me, ‘This Caber-net tastes like Languedoc Cabernet’,” says Catena. “It put me in mind on the topic of average temperature, and I immediately started think-ing of planting in cooler climate,” an approach which has since done well for Cabernet as well as many other varieties.

“In Argentina, Cabernet Sau-vignon and Chardonnay are the varietals that do best after Malbec,” says Fragas. “As far as the differ-ence with Cab and Chards from other parts of the world, I think that the altitude of the vineyards, the lack of rain and the sunlight exposure clearly give distinctive characteristic to our wines, both in texture and aromatics. What most exporting wineries have to agree on is a common strategy to support Cabernet Sauvignon as our second flagship varietal.”

While Torrontés, Bonarda, Chardonnay and Cabernet Sau-vignon battle it out for the role of Malbec’s sidekick, some wineries are exploring other grapes. Pinot Noir is taking hold in Patagonia, to the south of Mendoza, where it even gets cool enough for sparkling wine production. Syrah accounts for one-eighth of the country’s red wine vineyards, and it, too, has its

supporters; Alejandro Canovas, winemaker at Bodega Vistalba, sin-gles out Syrah from the Uco Valley for spice and herb notes not found in wines from other regions like San Juan.

The Zuccardi family in Mendoza grows over 31 varieties, including unusual ones like Caladoc, a Gren-ache-Malbec cross, and Tempranillo. They bottle the latter both as a vari-etal wine and as part of their flagship ‘Zeta’ blend, together with Malbec and Cabernet Sauvignon. Multi-variety blends are relatively uncom-mon, but Canovas, who makes three blends for Vistalba, says blending is a logical response to Argentina’s ter-roir: “In Argentina there are various terroirs that suit a wide range of va-rieties” ranging from Torrontés to lesser known grapes like Semillon and Petit Verdot.

In the end even Malbec itself may not be as monolithic and con-sistent as it seems. “I think it is more about the terroir, but even we as Ar-gentineans are still learning about it, says Fragas. “A winemaker very close to us always says that we need to put the ‘last name’ to Malbec, and I agree. If in 3 years from now U.S. wine drinkers ask for a Malbec from ‘Vista Flores’ or ‘Gualtallary’ or ‘Agre-lo,’ [three sub-regions of Mendoza] then we would have really achieved something exceptional.” ■

ARGENTINA WINES

The annual Argentina Wine Awards are organized to help promote exports. The 2011 event featured a blind judging by 12 international sommeliers and seven Argentine experts. Of 17 table wines that earned a Trophy—the highest distinction awarded—only four were Malbecs. Find a complete list of medal winners at winesofargentina.org.

$7-$13■ Callia 2010 Reserve Torrontés

$13-$20■ Doña Paula Estate 2010 Sauvignon Blanc ■ Xumek 2010 Chardonnay

$7-$13■ Argento 2009 Bonarda ■ Kaiken 2009 Cabernet Sauvignon

$13-$20■ Amado Sur (Trivento) 2009 Red Blend ■ Broquel (Trapiche) 2009 Malbec ■ La Mascota (Santa Ana) 2009 Cabernet Sauvignon

$20-$30■ Benvenuto de La Serna 2006 Trisagio Red Blend ■ Trivento 2008 Golden Reserve Syrah ■ Punto Final 2008 Reserva Malbec

$30-$50■ Bramare (Viña Cobos) 2008 Cabernet Sauvignon ■ Caro (Rothschild-Catena) 2007 Red Blend■ Las Moras 2006 Gran Shiraz Zonda Valley ■ Bramare (Viña Cobos) 2008 Rebon Vyd. Malbec

>$50■ Lindaflor 2006 Malbec ■ Felix Blend 2007 Red Blend

WHITE TROPHY WINES

RED TROPHY WINES

MALBEC OUTSHINED?

Master Sommelier Roger DagornTASTINGCORNER

FEB2012_Argentina_TC.indd 6 1/11/12 1:55:34 PM

BourBon To Hang Your Hat onDating back to 1865, the Stetson hat tradition

is legendary. the uncompromising character and standards represented

by John B. Stetson’s motto—“Make things right and the best they can be”—are now at work in the spirits world. Working with Vision Wine &

Spirits, the company has crafted an 84-proof Kentucky straight John B. Stetson Bourbon, using native american corn and locally sourced grain, double-distilled in copper pots and aged in charred white oak barrels for four years. SrP $26.99 visionwineandspirits.com

THEFInD

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THE KNOW!

CHoosE Your PoiSon (CurE)Has modern science finally caught up with the after-effects of overindulgence? Bytox is a “remedy patch” designed to replenish vitamins and nutrients lost by the body; it can be applied during or after a night out. rally Labs’ FDa-approved Blowfish takes an effervescent, morning-after approach, delivering caffeine with maximum-strength pain reliever. Both hangover helpers are SrP $2.99; taking up minimal

counter space, they make attractive impulse items. Blowfish has wholesale pricing

of $1.79 via a 25-packet display; forhangovers.com, 800-970-1793. Bytox wholesales for $1.70 per unit, minimum order 25; bytox.com, 646-583-1000.

X-ray Marks THE BoX For tHE MaCaLLanto showcase the art of whisky to new audiences, the Macallan looks to partner with artists who share a similar devotion to their craft. this edition features X-ray images by famed uK photographer nick Veasey, who captured the essence of the Macallan’s “Six Pillars”—a peacock feather, scissors, a liquid drop, a whisky still, a cask and the Macallan’s Easter Elchies House—each with its own story. inside the boxes: the Macallan’s Sherry oak 12 Years old, sold individually with SrP $49.99, in line with un-boxed versions of the whisky.themacallan.com

PogasH PèrE ET FIls PEn CoCKtaiL CLaSSiCSJonathan Pogash, “the Cocktail Guru,” has joined forces with rick rodgers for the 75th anniversary edition of the Mr. Boston official Bartender’s Guide ($20; Wiley & Sons, 2011), the little red book behind bars around the globe. the book contains almost 1,500 recipes—many from some of the world’s best bartenders —plus tips, tricks and an informative glossary for the 21st century reader. Meanwhile, Jonathan’s father, Jeffrey Pogash, has released Bloody Mary ($40; thornwillow Press, 2011). the letter-press printing makes it a great collector’s item, and readers are privy to Jeffrey’s recipe for the “Best Bloody Mary in the World.” thecocktailguru.com

The Find_Feb12.indd 3 1/13/12 10:31:57 AM

WineBuZZ

WINEBUZZ

Malbec Gets CheekySome industry watchers call Malbec the new Shiraz, thanks to its red-hot sales and consumer-friendliness. As new brands continue to emerge, is anyone surprised to see labels display a little more attitude to complement the Andean altitude? The 100% varietal Battle Axe Malbec, imported by Liquid Brands, is sourced from estate vines that are between 80 and 100+ years old. Vivid ruby-purple, the wine delivers intense red fruits, subtle spice and toasty notes from 12 months in new French oak barrels. SRP: $17.99freakingawesomewines.com

luxury is in the bag for kruGAs if Krug Champagne itself were not enough to say “luxury,” the iconic Champagne

now has its very own carrying case. The Krug “Flanerie” is handcrafted from supple leather and conceals an insulated sleeve that keeps a pre-chilled bottle of Krug Grand Cuvée or Krug Rosé at perfect drinking temperature. Just the thing for high-end BYO occasions or a special gift. The Krug Flanerie retails for $190 and is in nationwide but limited release, from the same distributors that already carry the bubbly.

garnet line is Born AGAinSince its debut under the Saintsbury label back in 1983, Garnet has been a go-to name for people who love value in California Pinot Noir. Now, as part of Vintage Point (makers/marketers of brands including Hundred Acre, Layer Cake, Luna, Arnold Palmer and others), Garnet has undergone a makeover and line extension. Joining the flagship Carneros Pinot Noir (2010 SRP $20) are a 2009 Monterey Pinot Noir ($15), 2010 Sonoma Coast Chardonnay ($15) and a single-vineyard 2010 Rodgers Creek Sonoma Coast Pinot Noir ($30). vintagepoint.com

Moscato + brachetto = MoChettoGiven that Moscato and Brachetto vines both thrive in Italy’s Piedmont zone, and given that both are card-carrying sweeties in the bottle, the idea of combining these two grapes in one wine is quite natural. Imported by Napa-based Quintessential and dubbed Mochetto, grapes for the pink, gently sweet and slightly effervescent wine were sourced in the Venezie subzone of the Veneto; alcohol is 5.5%. Each variety’s signature fruit (peach and berry) is perceptible; the 10% portion of Brachetto adds a little richness. SRP: $16.99 quintessentialwines.com

sparkling…red…And sweet!Targeting Moscato drinkers, Piedmont’s Ricossa Antica Casa, part of MGM Mondo del Vino, is releasing a new sparkling red from the Casorzo DOC in the U.S. market. The new entry, Ricossa “Casorzo” (5.5%-abv), is made from ripe, sweet Malvasia grapes in the low-alcohol (5.5%) style of Moscato. It joins a Ricossa Antica portfolio also including Barolo, Barbera d’Asti, Moscato d’Asti and Gavi wines. SRP: $15.99 touchstone-wines.com

WineBuzz_Feb12.indd 3 1/13/12 5:05:51 PM

THECONNECTION

THECONNECTION

NEW! Mobile Apps

Pernod Absinthe Superiere & Wagmag Go Mobile For The ArtsPernod Absinthe Superieure and Wagmag, the monthly art guide for Brooklyn, NY, have joined forces to offer info and interaction with the artsy borough via a new mobile app for iPhone and Android users. The free app, “The Art & Absinthe Guide to Brooklyn,” features Wagmag’s monthly gallery and event listings along with cocktail lounges that serve Pernod Absinthe Superieure (and retail accounts where the liqueur can be purchased). The app connects users with GPS mapping as well as Facebook, Twitter and Foursquare integration. itunes.com or market.android.com

Bacardi Serves Up Tennis Ace Rafael NadalAs part of its “Champions Drink Responsibly” social responsibility campaign, Bacardi Limited has launched an international prize competition. Get the chance to “Ace Rafa,” as in Bacardi’s Global Social Responsibility Ambassador Rafael Nadal. Fans who participate in an online virtual reality game and successfully “ace” the Grand Slam winner by using the RoboServ 3000 go into a free drawing to win a spot in the Grand Final. Lucky finalists will meet Nadal in Mallorca, Spain later this year to try and “ace” him in person. The contest runs through March 31st.facebook.com/ChampionsDrinkResponsiblyor acerafa.com

bevnetwork.comSUPPORT IS JUST A CLICK AWAY

goCharge Partners With Patrón SpiritsGoCharge, a leading manufac-turer and distributor of mobile device charging kiosks, has part-nered with Patrón Spirits to bring mobile charging convenience to NYC bars. The patent-pending technology of goCharge is a hit in this fast-paced world of smartphone dependence—the kiosks can charge up to 16 mobile devices at once. Patrón Spirits gains exposure within goCharge’s 50-location NYC Bar Network, which includes exclusive branding for Patrón XO

Cafe and Ultimat Vodka. Each branded goCharge kiosk features a digital touchscreen to entertain customers with brand-specific content while they recharge their devices. gochargerentals.com

Hennessy Tags KAWS Bottles With QR

Hennessy fans recently seeking out the limited-edition Hennessy VS bottle designed by pop artist KAWS have gotten a treat. As part of the promotion, Hennessy has created custom QR codes that were placed

on the bottle. The code leads consumers to the interactive microsite hennessykaws.mobi, which offers exclusive Hennessy/KAWS content, including a video about the collaboration and the artist’s inspirations. Visitors can also download the limited-edition label as a wallpaper option for their phones, as well as several Hennessy cocktail recipes. Over 1.5 million consumers have already scanned the Hennessy KAWS bottle, with 2.1 million views of the mobile site and videos.

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a-8 Hawaii Beverage guide february 2012

Bar StationS – Ground Zero for Profitability

ATTHEBAR By ROBERT PLOTKIN

While there’s no such thing as the perfectly designed bar, some are

much easier to work than others. Every misplaced step the bartender takes costs the bar money in lost productivity. Beverage operators are passionate about the logistics of drink production—how the workstations are configured, where equipment is placed relative to the workstation and how the inventory is merchandised. They are, after all, responsible for ensuring that the facility is designed to operate at peak efficiency; anything less negatively impacts revenue and service. “I think one explanation for poorly designed bars is that operators are often forced to make compromises between concept and function,” suggests Steve Goumas, owner of the Rula Bula Irish Pub in Tempe, Arizona. “While such concessions are unavoidable, the result is often a great looking bar that nightly operates in chaos. Those design changes might work on paper, but the impact they have on bartender productivity may result in lost sales for the life of the business.” The operational hubs of the bar are the bartenders’ workstations, which should always be facing out to the bar top so that the bartenders can see what’s going on. When designing a bar, the objective is to position nearly everything a bartender needs to prepare any drink within a six-foot radius. The focal point of the

workstation is the ice bin. It should be constructed of stainless steel with a rigid frame construction. The balance of the equipment and supplies should be positioned around the station to create an effective use of space so that drink orders can be made with a minimum of wasted motion. Wasted motion negatively impacts speed of service Since most bartenders are right-handed, equipment and supplies should be positioned so that there is a minimum of cross-handed operations required making drinks, says David Commer of Commer Beverage Consulting and former T.G.I.Friday’s beverage director. “For example, right-handed bartenders naturally pick-up bottles with their right hands and glasses with their left. To maximize efficiency, glasses should be stored to the left of a workstation, allowing the bartender to pick-up the glasses with their left-hand and add the ice using the scoop in the right hand. Likewise, a hand sink is ideally positioned to the right of the workstation allowing the bartender to dump the excess ice and fluid from his mixing equipment, blender or returned glasses with a minimum of movement.” Well liquors should be positioned in a speed rack mounted to the front of the workstation for immediate access. A speed rack is a stainless steel, enclosed shelf designed specifically to hold liquor bottles. Two-tiered (double)

speed racks are also available. Call brand liquors and liqueurs can be placed in speed racks to the left and right of the bartenders’ workstation. These speed racks are frequently mounted on the sides of top-loading beer boxes or four-compartment sinks. Premium, super-premium and top-shelf liquors and liqueurs should be merchandised in display cases optimally located directly behind the workstation on the back bar above 42 inches. This will allow bar guests to easily see the products and prevent bartenders from having to stoop down to retrieve them. To save on storage space behind the bar, design the shelves of the display case wide enough (approximately 12-16 inches) to accommodate positioning bottles two deep. This will allow you to shelve a backup of each brand—with few exceptions—and eliminate some of the need for undercounter liquor storage.

tEMPtinG nEWCoMErS

The other equipment that should be located near the bartenders’ workstation includes the draft beer system and the refrigeration equipment, such as the reach-in cooler and top-loading beer box. Reach-in doors should be hinged so they open toward the bartenders’ workstation for easy access. Shared equipment, such as automatic glass washer, a three- (four-) compartment sink unit and the glassware drain boards should be positioned equidistant between the workstations, thereby reducing

february 2012 Hawaii Beverage guide a-9

the amount of cross-traffic between the bartenders. It is important that bartenders have adequate lighting behind the bar for drink making. Florescent lighting mounted underneath the bar top and abutting the bar die is usually sufficient. Track lighting behind the bar may also be effective. The bar top area directly in front of the bartenders’ workstation serves several functions. The garnish tray and frequently used single service items, such as straws, sip sticks, sword picks and cocktail napkins or drink coasters are placed on the bar top in front of the station for easy access to both the bartenders and servers. This area is also where servers pick-up their drink orders and return dirty glassware. The surface area for beverage pick-up must be large enough for several drink orders to be placed on cocktail trays. Speed of service is impeded and a backlog can occur if there isn’t sufficient surface area allocated for staging finished drink orders. Brass rails are normally used to delineate this section of the bar top as a service area. It is also advisable to use the area adjacent to the workstation for the sundry smallwares and the bartenders’ mixing equipment. This shelf area is ideal for storing mixing tins, mixing glasses, bar spoons, spring strainers, bottle opener, wine opener, cutting board and paring knives. The surface of this shelf should be covered with glassware netting to allow the wet mixing equipment to air dry. “The physical layout of the bar largely determines the placement

of equipment, liquor displays and workstations, which in turn, dictates the speed at which bartenders can make drinks and provide hospitable service,” says Jean-Pierre Etcheberrigaray, vice-president of food and beverage for Intercontinental Hotels. “A difference of three feet one way or another may not seem like much when you’re deciding where to position a glass-washer, but it can add up to hundreds or even thousands of extra steps for bartenders a week. That’s a lot of wasted time.” And after all, time is money.

# # #

ROBERT PLOTKIN is a judge at the Ultimate

Spirits Challenge 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 [email protected].

spiritscope By DunCan H.

We have now made it easier for you to keep up with what’s new and happening in Hawaii's

liquor trade.

For further information call us at the

Hawaii Beverage Guide

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On LInE @hawaiibevguide.com


SEnator LovES LoCaL BEEr … Senior political leaders rarely seem to make public statements supporting the alcohol beverage industry. So it was as refreshing as a tall cold one to see that new York’s senior Senator, Chuck Schumer, has lent his support to efforts to promote beers made in the state. “Local breweries across the state are proven job creators, helping support 60,000 new York jobs and brewing not simply great beer, but billions for our local economy too,” said Schumer. “Craft breweries have catapulted new York to the top shelf of beer states, and our beers are more than ready for prime time….I’m strongly urging new York restaurants, bars and convenience stores alike across the state to take a close look at new York’s beers, and consider putting them on their shelves or on their menu. It would be a win-win, both for those selling the beer, and for the breweries making it.”What are YOUR elected officials doing to help you?

PriCELESS … A great debate is taking place in the United Kingdom on how to deal with what seems like a growing amount of alcohol abuse in various forms. Alcohol consumption in France, Germany and Italy is reportedly down by between 37 and 52 per cent since 1980. In the UK it is up nine per cent. nearly 1.2 million people in England needed inpatient hospital treatment for alcohol-related conditions in 2010-11 - a 9 per cent increase on the previous year. Liver disease is reportedly the only major illness that is on the increase in Britain.The quick fix crowd has latched onto the idea that low prices, especially in supermarkets, are the key culprit. They want “minimum pricing” policies to significantly reduce low cost promotions. However, Health Secretary Andrew Lansley does not think it is that simple. Lansley notes that while alcohol pricing is fairly uniform, rates of alcohol problems vary widely from place to place in the country.The Health Secretary says there are “big problems” with the minimum pricing idea, which would penalize the

poor, conflict with European Union competition laws, and do little to tackle dangerous drinking. Lansley is expected to soon unveil a new comprehensive strategy. The strategy is expected to feature Mr Lansley’s concept of community alcohol partnerships, where police, retailers and regulators unite to crackdown on underage drinking and alcohol-fuelled antisocial behavior. This sounds a lot like ideas pioneered in the U.S. by the Responsible Hospitality Institute, which has forged industry/activist/government partnerships in several U.S. cities. It will be an interesting drama to watch overseas, with real implications for our own society.

on tHE BaLL ... More frequently associated with home packaging of foods and beverages, including moonshine, ubiquitous Ball Mason jars are moving up-market – sort of. Carson Home Accents’ Rednek Wine Glass -- a Ball Mason jar glued to a Libbey candlestick holder -- is an instant hit. In less than a year, the product has had $5 million in sales. “One of our salespeople saw this item on a shelf at a Hallmark store,” said John Hill, vice president of Carson Home Accents. The company subsequently met the original inventor of the product, Okie Morris, 43, and signed a licensing deal with her. Morris, who lives in newport news, Va., was in a thrift store last year when she spotted an old Mason jar in one room and a Libbey candlestick holder in another. “It just hit me to put these two items together and call it a redneck wine glass,” she said.“We didn’t know how big this thing would turn out,” said Hill. “When we realized in the summer that we were shipping 100,000 glasses a month, we hired 20 more people to handle the production. That’s a 40% jump in our employment.”The Rednek Wine Glass is no.1 on the bestsellers list for glassware and drinkware items on Amazon as we prepare this column.HErE CoMES rELiEf - aGain... There is new help for hangover sufferers arriving just in time to help over-

imbibing revelers ring in the new Year. The Hangover Recovery Shot has officially been made available at around 3,000 7-Eleven stores in the US as well as a large number of GnC nutritional supplement stores say representatives of the product’s manufacturer, Hangover Joe’s Get Up & Go. The product is a “scientifically formulated” 2oz shot that combines caffeine, select amino acids, antioxidants, B vitamins and herbs specially engineered for hangover relief results. Hangover Joe’s Get Up & Go has a licensing agreement with Warner Bros Consumer Products to manufacture and distribute The Hangover Recovery Shot. The product packaging features characters from the hit movies “The Hangover” and “The Hangover Part 2”. These guys should know, right? Check it out: http://www.hangoverjoes.com/.

ExPortS BooMinG … Better grab some California wine while you can – the folks overseas are buying at a record rate topping $1 billion in 2011 for just the third time ever. Industry sources are reporting gains on the order of 25% annually for the past two years. Many think exports will hit $2 billion by 2020 or before. More than one-third of California’s wine exports by value are sent to the 27 member states of the European Union, but despite the debt crisis engulfing the euro zone and the recent sales decline in the crucial UK market, the weak dollar is helping to maintain producers’ competitive edge. Meanwhile, exports to China have surged up 35% in the year to date and now account for about 5% of all exports.And shipments to Canada have built on strong growth during 2010, bringing in about $300m of revenue in the year to date, substantially up on last year’s 12-month total of just over $240m.

Duncan H. Cameron has been writing for and about the spirits industry since 1971. Send questions or comments to 4211 Oakhill Road, Fredericksburg, VA 22408.

spiRiTscopE By DuNCAN H. CAmERON


SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29

Independ. Day (Sri Lanka), *1913-Rosa Parks, *1947-Dan Quayle, *1962-Clint Black, *1948- (Mr.) Alice Cooper, *1973-Oscar de la Hoya.

Super Bowl 46, *1934-Hank Aaron, *1962-Jennifer Jason Leigh, *1942-Roger Stauback, *1969- Bobby Brown.

1863-Fire extinguisher patented, *1893-Jimmy Durante, *1939-Roberta Flack, *1930-Robert Wagner, *1955-Greg Norman.

600 BC-1st Emperor of Japan, *1847 -Thomas A. Edison, *1922-Leslie Nielsen, *1962-Sheryl Crow, *1969-Jennifer Aniston.

Grammy Awards tonight, *1809-Abraham Lincoln, (16th Pres., 1861 -1865), *1980-Christina Ricci, *1955-Arsenio Hall.

1937-”Prince Valiant” comic 1st run, *1950-Peter Gabriel, *1944- Stockard Channing & Jerry Springer, *1923-Chuck Yeager, *1933-Kim Novak.

Valentine’s Day, 1859-Oregon is 33rd state, 1912-Arizona is 48th state, *1894 -Jack Benny, *1948-Teller (of Penn &...).

Lupercalia- (Roman fertility festival), Susan B. Anthony Day, *1564-Galileo Galilei, *1812 -Charles L. Tiffany (jeweler), *1951-Jane Seymour.

*1957-LeVar Burton, *1959-John McEnroe, Jr. & Ice T.

*1936 Jim Brown (football), *1963-Michael Jordan, *1925-Hal Holbrook, *1954-Rene Russo, *1981-Paris Hilton.

*1920-Jack Palance, *1933-Yoko Ono, *1955-John Travolta, *1957-Vanna White, *1964-Matt Dillon.

1878-Edison patents phono- graph, *1924-Lee Marvin, *1940-Smokey Robinson, *1960-Prince Andrew, *1963-Seal.

President’s Day, 1962-John Glenn orbits, *1963-Charles Barkley, *1954-Patty Hearst, *1927-Sidney Poitier, *1924-Gloria Vanderbilt, *1966- Cindy Crawford.

1885-Wash. Monument,1972- Nixon in China, *1927 -Erma Bombeck, *1955-Kelsey Grammer, *1979- Jennifer Love Hewitt, *1986-Charlotte Church.

1900-Hawaii joins US, *1732-George Washington (1st Pres.-1789-1796), *1932-Former Sen. Ted Kennedy (D-MA), *1950-Julius Erving.

1945-Marines raise U.S. flag on Iwo Jima, *1939-Peter Fonda, *1685-George Frederick Handel.

1857-Los Angeles Vineyard Soc. organized, Flag Day (Mexico), *1874-Honus Wagner, *1942-Sen. Joseph Lieberman (?-CT), *1955-Steve Jobs.

*1873 Enrico Caruso, *1913-Jim Backus (Mr. Magoo), *1966-Tea Leoni, *1943- George Harrison & Sally Jessy Raphael.

Academy Awards, *1916 Jackie Gleason, *1846-William F. (Buffalo Bill) Cody, *1932-Johnny Cash, *1928-Fats Domino, *1829-Levi Strauss, *1920-Tony Randall.

Independ. Day (Dominican Rep.), 1991-Kuwait liberated, *1932- Elizabeth Taylor, *1934-Ralph Nader, *1953-Michael Bolton.

1854-Repub. Party formed, *1915-Zero Mostel, *1930-Gavin MacLeod, *1940- Mario Andretti, *1944-Bernadette Peters.

Freedom Day, *1968-Lisa Marie Presley, *1901- Clark Gable, *1937-Don Everly, *1931-Boris Yeltsin, *1944-Sen. Michael B. Enzi (R-WY).

Groundhog Day, 1892-W. Painter invents bottle cap, *1905-Ayn Rand, *1947- Farrah Fawcett, *1953-Christie Brinkley, *1937-Tom Smothers.

1952- Elizabeth II “Queened”, *1895-G. H. (“Babe”) Ruth, *1911-Ronald Reagan (40th Pres., 1981- 1989), *1919-Zsa Zsa Gabor, .*1950-Natalie Cole.

Full Moon, 1827-1st U.S. ballet, *1883- James Hubert “Eubie” Blake, *1962-Garth Brooks, *1966-Chris Rock, *1804-John Deere , *1978-Ashton Kutcher.

1910-Boy Scouts of Am. formed,*1828-Jules Verne, *1931-James Dean, *1940-Ted Koppel, *1920-Lana Turner, *1955-John Grisham.

1964-Beatles hit U.S. TV, *1773-William H. Harrison, (9th Pres., 3/4-4/4, 1841), *1914-Gypsy Rose Lee & Ernest Tubb, *1977-Shakira.

1844-saxophone 1st played in public, 1870-15th Amend., *1894-Norman Rockwell, *1940-Fran Tarkenton, *1956-Nathan Lane.

HEAT UP FEBRUARY!

Between the Super Bowl, Grammy Awards and Oscars, this will be a month of High Fives and (in many places), low temps. Regardless of the weather winter is delivering this year, you can cook up some exciting promotions for February that will make you and your customers forget the thermometer! At a time of year when your competitors and their customers may be in hibernation, you can grab new business by offering fun times and warm hospital-ity. The economy looks like it is recovering and Americans are ready to have some fun - if the price is right. Put your heart into a strong Valentine’s Day promotion - maybe start a week early to help those without a “Valentine” find one! But don’t limit yourself and your customers to the “regular” occasions. Here is a list loaded with special interest promo or trivia contest possibilities. Remember - February is American Heart Month - and research is continuing to show that moderate drinking (not just red wine) may actually be good for your heart! It is also Afro-American History Month, National Cherry and National Bird Feeding Month. So feed a cherry to some bird!

A Calendar of Promotable Events for Your On- or Off-Premise Business.

Bachelors Day, 1929- Grand Teton National Park established.


nEwSFRonT

Corporate sKyy sPirits changes naMe to caMPari aMericaSkyy Spirits, the wholly owned subsid-iary of Davide Campari-Milani S.p.A. has changed its public identity in the U.S., Canada and Puerto Rico to Cam-pari America. This change aligns the company more closely with its Milan-headquartered parent corporation and its affiliates, collectively known as Gruppo Campari. Rare Breed Distill-ing, the makers of Wild Turkey whiskies in Lawrenceburg, KY, has also changed its public identity to Campari America. The production facility remains the Wild Turkey Distillery.

snow queen vodKa aPPoints caliBre Brands as u.s./ny distriButorSnow Queen Vo dka , o rgan ic vodka produced in Kazakhstan, is now distributed by Calibre Brands LLC. The brand has achieved a celebrity following, gracing the shelves of international luxury venues. Calibre Brands LLC has been established in the heart of Manhattan to distribute Snow Queen. Initially, the company is working with a small number of premium accounts to replicate a method of support that proved successful for Snow Queen Vod-ka in Europe. The company is headed by Nick Spencer, who relocated from London to build sales in New York and expand availability across the U.S.

w.J. deutsch & sons naMed iMPorter For licor 43W.J. Deutsch & Sons and Diego Zamora SA have extended their relationship. As of March 1st, Deutsch will be the exclu-sive U.S. importer for Licor 43 and will be responsible for all sales and market-ing activities in America. Licor 43 is a liqueur produced in Caragena, located in southeastern Spain; the spirit draws

its name from the 43 Mediterranean herbs and fruits used to create it. The exact formula, derived from a thousand-year-old recipe, is known only by three members of the Zamora family.

WIne yao FaMily wines deButs with 2009 vintageRetired NBA star Yao Ming has established a new Napa Valley wine company: Yao Family Wines. The company’s inaugu-ral wine has just been released in the U.S., after a late 2011 release in China. The first wine is a 2009 Napa Valley Cabernet Sauvignon. Yao Family Wines sources the grapes for its Cab-ernet Sauvignon from estab-lished Napa Valley Vineyards. The label, designed by Chuck House, features a hand-drawn illustra-tion of Napa with the Chinese character for “Yao,” representing both cultures Yao Ming is a part of.

chaMPagne lanson arrives in aMericaAfter a quiet introduction to the U.S. market, French Champagne house Lan-son is gearing up to make a splash with their Champagnes this year. Lanson was founded in 1760, making it one of the oldest Champagne houses. Long a top-

seller in the UK and around the world, Lanson is now available in America. Lan-son offers two main varieties for the U.S. market: Lanson Black Label Brut, made predominantly from Pinot Noir and Lan-son Brut Rosé, a delicately balanced wine, both priced from $49-59 per bottle.

new yorK wine & graPe launches new caMPaignThe New York Wine & Grape Founda-tion, which represents the state’s winer-ies, has launched a campaign entitled “New York Drinks New York.” The campaign is centered on New York City,

and is a multi-faceted program for wine trade, media and consumers intended to set the stage for a long-term effort to raise awareness of the quality of New York State wines. The program includes “cellar visits” by NYC media and trade to the Hudson River Region, the Fin-ger Lakes and Long Island, a multi-day market visit to NYC by 38 participating wineries and in-store tastings at city re-tailers. Additionally, the foundation has launched an advertising campaign and a dedicated website, nydrinksny.com.

spIrIts suPerstar Fergie Partners with voli light vodKaVoli has announced that Grammy-win-ning artist Fergie is now a partner and owner. She will work with Voli Light Vodkas to promote the brand as a low calorie alternative for the fitness-minded cocktail consumer. “It has always been our goal to align with a vibrant, fun and sexy female such as Fergie,” said Adam Kamenstein, CEO of Voli Light Vodkas. Rapper Pitbull is also a partner and own-er in the brand. 2011sales volume grew 1000% over 2010.

KahlÚa sParKs connections with delicioso Brunch cluBKahlúa has turned the heat up on brunch with the launch of the Deli-cioso Brunch Club, an online resource designed to inspire connections. The free-to-use application features décor tips, cocktail suggestions and brunch recipes from Food Network chef and cookbook author Marcela Valladolid. Consumers are encouraged to join the


Directory

THE ESTATES GROUP A DIVISION OF YOUNG'S MARKET COMPANY

94-501 Kau St., Waipahu, . . . . . 676-6190 (Fx) 676-6224JAPAN FOODS (HI) LTD. 887 N. Nimitz Hwy . . . . . . . . . . . . 537-9528

(Fx) 526-0389JMD BEVERAGES 99-1265 Halawa Valley St Aiea 487-9985 (Fx) 487-8011)JOHNSON BROTHERS of HI1011 Munu St., Kapolei . . . . . . . . . 487-5355 OrderDesk . . . . . . . . . . . . . . . . . . . . . 487-0008

(Fx) 485-2626KOTAKE SHOKAI 1812 Kalani St. . . . . . . . . . . . . . . . . 847-3926

NISHIMOTO TRADING CO. LTD-HI 331 Libby St. . . . . . . . . . . . . . . . . . . 832-7555 (Fx) 841-3853 PARADISE BEVERAGES 94-1450 Moaniani St., Waipahu . . . . 678-4000 OrderDesk . . . . . . . . . . . . . . . . . . . . 678-4100

SANDWICH ISLES CELLARS Customer Assistance . . . . . . . (808) 216-4520

SOUTHERN WINE & SPIRITS of HI 155 Kapalulu Pl., Suite 300 . . . 591-8825 OrderDesk . . . . . . . . . . . . . . (888) 866-9463 (Fx) 591-9121

KAUAI WHOLESALERS

AMERICAN WINE & SPIRITS of HI 1544 Haleukana St., Bay #12, Lihue . . 245-2999

(Fx) 245-3327ANHEUSER-BUSCH SALES of HI 2955 Waapa Rd. . . . . . . . . . . . . . . 245-3263

YOUNG'S MARKET COMPANY of HI 3071 Aukele St, Lihue . . . . . . . . . 245-4734 (Fx) 245-1748

COASTAL WINE & SPIRITS of HI 1544 Haleukana St., Bay #12, Lihue . 245-2999

(Fx) 245-3327


3071 Aukele St, Lihue . . . . . . . . . 245-4734 (Fx) 245-1748

JOHNSON BROS. of HI, INC.P.O. Box 1911, Lihue, HI 96766 .. 245-4774 (Fx) 245-4940 PARADISE BEVERAGES 1741 Haleukana St. . . . . . . . . . . . 245-6938

SOUTHERN WINE & SPIRITS of HI1544 Haleukana St., Bay #12, Lihue

(808) 245-2999 (Fx) 245-3327

HAWAII WHOLESALERS

AMERICAN WINE & SPIRITS of HI 61-3785 Maluokalani #12, Kawaihae . . . . 882-1841 P.O. Box 44635, Kamuela .. (Fx) 1-808-882-1401

ANHEUSER-BUSCH SALES OF HI 16-211 Wiliama St.., Keaau, 96749 ..966-7474 75-5563 Kauhola St.., Kailua-Kona .329-9515

YOUNG'S MARKET COMPANY of HI 73-4854 Kanalani St., Kailua-Kona .326-2768 (Fx) 329-9421

COASTAL WINE & SPIRITS of HI 61-3785 Maluokalani #12, Kawaihae ....882-1841 P.O. Box 44635, Kamuela ....(Fx) 1-808-882-1401


73-4854 Kanalani St., Kailua-Kona 326-2768 (Fx) 329-9421JOHNSON BROS. of HI, INC. Kawaihae Industrial Cntr., Bldg. # B, Bay 7 ....882-1026 Kawaihae 96743 . . . . . . . . . . . . . (Fx) 882-1420

PARADISE BEVERAGES 452 Kalanianaole Ave., Hilo . . . . . . 935-1168 73-5581 Olowalu, Kailua-Kona . . . . 329-2242

SOUTHERN WINE & SPIRITS of HI 61-3785 Maluokalani #12, Kawaihae . 882-1841 P.O. Box 44635, Kamuela ... (Fx) (808) 882-140

MAUI WHOLESALERS

AMERICAN WINE & SPIRITS of HI 231 Lalo Pl., Kahului . . . . . . . . . . . 871-8406

(Fx) 871-9112

ANHEUSER-BUSCH SALES of HI 169 Kalepa Pl., Kahului . . . . . . . 877-2520

YOUNG'S MARKET COMPANY of HI 800 Kolu St., Wailuku . . . . . . . . . . 244-1448 (Fx) 244-1172

COASTAL WINE & SPIRITS of HI 231 Lalo Pl., Kahului . . . . . . . . . . . 871-8406 (Fx) 871-9112THE ESTATES GROUP A DIVISION OF YOUNG'S MARKET COMPANY

800 Kolu St., Wailuku . . . . . . . . . . . . 244-1448 (Fx) 244-1172

JMD BEVERAGES Warehouse 771 Eha St. #21, Wailuku . . . . (808) 242-1120 (Fx) 244-5436JOHNSON BROS. of HI 31 So. Wakea Ave. , Kahului . . . . . . 871-4842 (Fx) 877-2797

PARADISE BEVERAGES 21 La'a St., Kahului . . . . . . . . . . . . . 244-3144

SANDWICH ISLES CELLARS400 Hookahi Street, Suite B-102, WailukuCustomer Assistance . . . . . . . . . . . . 249-0095 (Fx) (888) 249-0599

SOUTHERN WINE & SPIRITS of HI 231 Lalo Pl., Kahului . . . . . . . . . . . . 871-8406 (Fx) 871-9112TANIKAI INC. 787 Alua St., Wailuku . . . . . . . . . . . . 242-6831

(Fx) 244-0794

DEPARTMENT OF LIQUOR CONTROL

CITY & COUNTY OF HON. . . . . 768-7355 711 Kapiolani Blvd. #600 . . (Fx) 591-2700website: www.honolulu.gov/liq

COUNTY OF HAWAII East Hawaii . . . . . . . . . . . . . . . . . . 961-8218 West Hawaii . . . . . . . . . . . . . . . . . . . . . . 327-3549 101 Aupuni St. #230, Hilo . . . . (Fx) 961-8684website: www.hawaii-county.com/directory/

dir_liquor.htm

COUNTY OF MAUI . . . . . . . . . . . . . . . . 243-77532145 Kaohu St., #105 Wailuku .. (Fx) 243-7558website: www.co.maui.hi.us/departments/Liquor

COUNTY OF KAUAI . . . . . . . . . . . . . . 241-6580 4444 Rice St. Ste 120, Lihue . (Fx) 241-6585 website: www.kauai.hawaii.gov (click on “Departments”, then click on “Liquor Control”)

BATF 300 Ala Moana Bl. #3321 . . . . . . . . 242-6831

STATE TAX OFFICE 425 Queen St. . . . . . . . . . . . . . . . . . . . 548-2211

U.S. CUSTOMS OFFICES 335 Merchant St., Rm. 225 . . . . . . . . 522-8060


INDUSTRY REPRESENTATIVES

ALOHA IMPORTING & BROKERAGE, INC. Terri Arashiro Harvey . . . . . . . . . 988-7923

BACARDI USA Sommer Meyer, State Rep. . . . . . 623-6440

BOSTON BEER CO Mike Gorman, Western Division Manager . . . . . . . . . . . . . . . . . . . . . . . . (C) (760) 533-0700

CONSTELLATION WINES U.S. Dave Meadors . . . . . . (C) (808) 291-0711

COORS BREWING CO. Tracy Neal, Distr. Bus. Mgr (C) (916) 220-9191 (Fx) (916) 355-8595 CROWN IMPORTS, LLC District Mgr.-HI . . . . . . . (C) (808) 864-0121 (Fx) (808) 683-0056

E&J GALLO, RETAIL DIVISIONMike A. Berube, CSW, State Mgr. . . . . . . . . . . . . (C) (808) 284-2772

FOTI-BRYAN ENTERPRISES, INC. . . . . 524-6677 (Fx) 524-6678FRANK-LIN DISTILLERS Randy Beddow, State Mgr, . . . . (808) 333-5667 (C) (808) 936-7956

GLOBAL MARKETING SERVICES . . . . . . . . . . . .(808) 596-0086

INTERNATIONAL BEVERAGE BROKERAGE Bill Van Asperen . . . . . . . . . . . . . . . . . 638-5544 (C) 226-9463HAWAII NUI BREWING Andy Baker . . . . . . . . . . . . . . . . . (808) 271-9701

JIM BEAM BRANDS CO. Dave Meadors, State Mgr . . (C) (800) 291-0711

KOBRAND Phyllis Horner Nishimoto State Mgr/Wine Portfolio . . . . . (808) 386-1436 Jim Maguire -Spirit Portfolio . . (310) 574-3212

KONA BREWING CO.Steven Cole, HI Market Mgr. . . . . . . (C) 756-5040

BEVERAGE MARKETING & MOREMark Milton, Teresa Milton . . . . . (808) 623-2344

MAJESTIC FINE WINES-RepresentingKendall-Jackson & Corterra Wines . . . . . . . . . . . (Off.) 261-9941

Michael Hopkins, HI. Region Mgr. ... (C) 554-7422 (Fx) 261-6663MAUI BREWING COGarrett W. Marrero, \Owner......(C) (808) 280-4687

MILLER BREWING CO. Robert Yackley . . . . . . . . . . . . . . . . . . . 489-3754

PERNOD RICARD USA Ray Carroll, District Mgr . . . . . . (808) 228-9937

REMY COINTREAU USA, INC.Charley Sheridan, Regional Mgr-CA,HI . . . . . . . .(310) 703-8337

SAN MIGUEL BEER Craig Yoneshige, Pres., C&J Consulting Services. . . . . . . . . . 224-8904

SANDWICH ISLES CELLARSCarol Frampton . . . . . . . . . . . . . . . (808) 249-0095For Oahu, Kauai and Hawaii Wholesalers

– Customer Assistance

SIERRA-NEVADA BREWING CO. Rob DeKeyrel, Area Manager.-HI . . . . . . . . . . . . (808) 938-1972

ASSOCIATIONS

CHAMBER OF COMMERCE 735 Bishop #220, Hon., HI 96813 . . . 522-8800

DISPENSER ASSOCIATION P. O. Box 15157, Hon., HI 96830 . . . . . 922-5918

HAWAII FOOD & BEV. ASSN. . . . . . . 533-6750 or 677 Ala Moana #815, Hon. 96813 . . . 545-2082

HAWAII HOTEL ASSOCIATION 2250 Kalakaua Ste. 404-4, Hon. HI 96815 . . . . . 923-0407

HAWAII RESTAURANT ASSOCIATION 1164 Bishop #905, Hon. HI 96813 . . 536-9105

NATIONAL LICENSED BEVERAGE ASSOC. (NLBA) . . . . . . . . . . . . . . . 922-5918 or 533-6750

RETAIL LIQUOR DEALERS ASSOCIATION 677 Ala Moana #815, Hon. HI 96813. .. 533-1292

PRODUCERS

ALOHA DISTILLERS . . . . . . . . . . . (808) 841-57875 Sand Isl. Access Rd., Bld 929, Unit 118 Hon., HI 96819

KONA BREWING CO. . . . . . . . . . . (808) 334-1133 75-5629 Kuakini Hwy. Kailua-Kona. HI 96740

MAUI BREWING CO. . . . . . . . . . . . . . . . . 669-3474 910 Honoapiilani Hwy. #55 Lahaina, HIi 96761 (877) MAUI BREW

MEHANA BREWING CO. 275 E. Kawili St., Hilo, HI 96720 .(808) 934-8211 (Fx) (808) 961-9621TEDESCHI VINEYARDS HC1 Box 953, Kula, HI 96790 . . . . . . . 878-1266

VOLCANO WINERY P.O. Box 843, Volcano, HI 96785 . . . . 967-7772

OAHU WHOLESALERS

ALLIED IMPORTERS & WHOLESALERS 2298 Alahao Pl., Unit Q, Honolulu . . . . . 842-0562 (Fx) 842--0563

AMERICAN WINE & SPIRITS of HI 155 Kapalulu Pl., Suite 300 . . . 591-8825 OrderDesk . . . . . . . . . . . . . . . (800) 866-9463 (Fx) 591-9121

ANHEUSER-BUSCH SALES of HI 99-877 Iwaena St., Aiea . . . . . . . 487-0055 OrderDesk . . . . . . . . . . . . . . . . . . . . 487-2400 (Fx) 486-4897

YOUNG'S MARKET COMPANY of HI 94-501 Kau St. Waipahu . . . . . . 676-6111 OrderDesk . . . . . . . . . . . . . . . (800) 728-2570 (Fx) 676-6149

CHAMBERS & CHAMBERS, INC. 501 Kokea, # A-1 . . . . . . . . . . . . . . 832-4900 (Fx) 832-4910

CHERRY COMPANY 4461 Malaai St. . . . . . . . . . . . . . . . . 422-6555

COASTAL WINE & SPIRITS of HI 155 Kapalulu Pl., Suite 300 . . . 591-8825 OrderDesk . . . . . . . . . . . . . 1(888) 866-9463

(Fx) 591-9121

Directory


Crosswordpuzzle

This month features clues about Chocolate Flavored Spirits

Across1 Dirty areas6 U.S. Air Force10 Type of partnership13 Shred (2 wds.)15 South American country16 Marvel17 Boat dock18 Canal name19 Can metal20 Electric light22 Stoli Chocolat___Vodka24 Tier26 Time periods28 Women’s magazine29 Prejudice30 Cut open31 Chasm32 Peaked

33 Fellow34 Corporate top dog35 Chinese cabbage (2 wds.)37 Inclining41 Representative42 College head43 Stamping tool44 Glowing47 Alter48 Fee49 Night time light50 Seaweed51 Lone52 Tacked (2 wds.)54 Cabbage salad56 Zag’s partner57 Canal59 Sights63 Adam’s wife

64 Element65 Island in Malay Archipelago66 Woeful67 Grounds68 ____ Chocolate Milk

Down1 Short-term memory2 Legume3 Rowing tool4 Indian clans5 Sunrise6 Highs7 French Painter, “Sunday Afternoon…”8 Regions9 Lint10 Of late

11 Whirls12 Disavows14 Bud21 Tie with a rope23 Music type24 Farm building25 Prate27 Rend29 Baby eating apparel30 Chocolate ___, Sweet Red Wine31 Long time33 What you do to gum34 Pincer36 Old woman37 Leaks38 False god graven image39 African river40 Stiffen42 Dekaliter (abbr.)44 Dumbfounds45 Chocolate Liqueur46 Housed temporarily47 Higher-ranking48 In the direction of50 Divided nation51 Island country53 Refuse55 Liberal (abbr.)58 Ending60 African antelope61 Moray62 Drunk

Solution:SPOTSUSAFLTDTEARUPPERUAWEMARINASUEZTIN

BULBRAZBERISTEPERASELLE

BIASSLITABYSSILLCHAPCEOBOKCHOYSLOPING

REPDEANDIEAGLOWSKEWTOLLMOONKELPSOLEADDEDONSLAWZIGERIEIMAGESEVENEONBORNEOSADYARDADULT

Solution

1 2 3 4 5 6 7 8 9 10 11 12

13 14 15 16

17 18 19

20 21 22 23

24 25 26 27 28

29 30 31

32 33 34

35 36 37 38 39 40

41 42 43

44 45 46 47 48

49 50 51

52 53 54 55

56 57 58 59 60 61 62

63 64 65

66 67 68

www.CrosswordWeaver.com

ACROSS

1 Dirty areas6 U.S. Air Force10 Type of partnership13 Shred (2 wds.)15 South American country16 Marvel17 Boat dock18 Canal name19 Can metal20 Electric light22 Stoli Chocolat ____

Vodka24 Tier26 Time periods28 Women's magazine29 Prejudice30 Cut open31 Chasm32 Peaked33 Fellow34 Corporate top dog35 Chinese cabbage (2

wds.)37 Inclining

41 Representative42 College head43 Stamping tool44 Glowing47 Alter48 Fee49 Night time light50 Seaweed51 Lone52 Tacked (2 wds.)54 Cabbage salad56 Zag's partner57 Canal59 Sights63 Adam's wife64 Element65 Island in Malay

Archipelago66 Woeful67 Grounds68 ____ Chocolate Milk

DOWN

1 Short-term memory2 Legume

3 Rowing tool4 Indian clans5 Sunrise6 Highs7 French Painter, “Sunday

Afternoon…”8 Regions9 Lint10 Of late11 Whirls12 Disavows14 Bud21 Tie with a rope23 Music type24 Farm building25 Prate27 Rend29 Baby eating apparel30 Chocolate ___, Sweet

Red Wine31 Long time33 What you do to gum34 Pincer36 Old woman37 Leaks38 False god graven image39 African river40 Stiffen42 Dekaliter (abbr.)44 Dumbfounds45 Chocolate Liqueur46 Housed temporarily47 Higher-ranking48 In the direction of50 Divided nation51 Island country53 Refuse55 Liberal (abbr.)58 Ending60 African antelope61 Moray62 Drunk

Documents

Hawaii Beverage Guide 02-12