Indholdsfortegnelse for January - February 2015 i Market Watch

A decade ago, Italian bitters were practically an endangered species in the U.S. market. Their star had fallen, and their brand power and alluring imagery had long since faded. But then came the cocktail renaissance—and today bitter liqueurs are in serious revival mode. This most traditional of all spirits has now become one of the coolest. And even if some of its key brands are still at relatively modest volumes, growth is hitting double-digit rates. Italian bitters generally have been enjoyed neat, as shots or after dinner drinks, but now mixologists are blending them into an array of cocktails. Some of those are classic offerings like the Negroni, but there are plenty of new recipes as well. Foodies are also embracing bitter liqueurs, creating pairing opportunities with a variety of…

Gran Patrón Piedra In January 2014, The Patrón Spirits Co. introduced its first extra añejo Tequila, Gran Patrón Piedra ($399 a 750-ml. bottle), and the offering has done “exceptionally well,” says chief marketing officer Lee Applbaum. “I wouldn’t say there’s an absolute shortage, but there’s a lot of pressure on inventory.” Piedra—produced entirely by the traditional tahona process, aged in oak for more than three years and packaged in a crystal decanter—caters to high-end Scotch and Bourbon drinkers, as well as Tequila connoisseurs. The 40-percent alcohol-by-volume (abv) spirit does best in New York City, Southern California, Chicago and Texas. Piedra has been successful in high-end accounts both on-premise and off-premise. “On-premise is an important way to generate trial and familiarity,” Applbaum says. In a first for the luxury Gran Patrón…

Grenache, the classic southern Rhône varietal, has attracted a new generation of wine drinkers who gravitate toward its clean, bright fruit flavors and relatively affordable prices—particularly in imports. “Spain is becoming the hip new cool entry into Grenache,” says Bob Paulinski, senior vice president of wine for Beverages and More (BevMo). Grenache is gaining attention “as a food-friendly wine that millennials are discovering,” notes Gary Clayton, vice president and director of marketing for Pasternak Wine Imports, which distributes Rhône offerings like Château La Nerthe Châteauneuf-du-Pape ($60 to $150 a 750-ml. bottle) and Prieuré de Montézargues Grenache rosé from the Tavel AOC ($19.99). “These new drinkers are connected, and many grew up in wine drinking families. They’re playing a significant role in wine industry growth.” BevMo is seeing a 10-percent rise…

Hakkasan Takes Stake In The Light Group....In December, Hakkasan Group acquired a 90-percent stake in Las Vegas–based hospitality company The Light Group (TLG) from Morgans Hotel Group for $36 million. TLG operates 22 food and beverage properties, including venues in Las Vegas, Los Angeles, Miami and Dubai. Hakkasan Group operates 12 units of its upscale Chinese concept Hakkasan worldwide, along with the restaurants Yauatcha, HKK, Sake No Hana, Herringbone, Searsucker and Social House, as well as Hakkasan Nightclub and Wet Republic Ultra Pool at MGM Grand in Las Vegas. The company is launching Omnia Nightclub in Las Vegas and San Diego this spring. Morgans may opt to acquire a minority interest in TLG for up to 18 months after closing. Belvedere Partners With James Bond….In December, Moët Hennessy–owned vodka brand…

The cocktail has undergone a renaissance among consumers who emphasize where their products come from, how they’re made and the story behind their production. In this regard, American whiskies—Bourbon and rye in particular—have advanced significantly in the last decade.“Since the resurgence of classic cocktails, I’ve seen rye whiskey grow considerably,” says Tom Macy, head bartender at Clover Club in Brooklyn, New York. “In general, there’s a growing preference for whiskey. It’s become the default drink for many.” Susie Hoyt, beverage director at The Silver Dollar in Louisville, Kentucky, has also noticed her guests favoring whiskey, which she attributes to the appeal of its history and elaborate production. “Consumers have become increasingly concerned with the ingredients, the process and the aging,” she says. “A spirit like Bourbon is the full package…

Dealing with a deluge of wedding guests last summer at the Hilton Resident Hotel in Kansas City, Missouri, Drum Room Lounge bar supervisor Brock Schulte sought a better way to serve multiple cocktails that feature fresh ingredients. Ryan Valentine, beverage director at Columbus, Ohio-based Cameron Mitchell Restaurants (CMR), has often faced the same dilemma. While bar and restaurant patrons are increas-ingly opting for made-from-scratch cocktails, he’s found that “they don’t want to wait 10 minutes for a drink.” An increasing number of mixolo-gists around the country are bottling handcrafted cocktails to the acclaim of their guests. “People love them,” Valentine says. This winter, CMR’s Hudson 29 is offering the Blood Orange Margarita ($10 a 187-ml. bottle), made with Avión Reposado Tequila, blood orange purée and fresh lime juice. “It’s a…

Bacardi Ltd. confirmed Michael Dolan as CEO in January. A member of Bacardi’s board since 2009 and former CEO of IMG Worldwide, Dolan had been serving as interim CEO since May 2014. In addition, the company promoted Dmitry Ivanov to chief marketing officer of Bacardi and presi-dent of Bacardi Global Brands, replacing Andy Gibson, who will leave the company in March. Ivanov most recently served as vice president and global category director of rums and was previously managing director for Bacardi’s operations in Russia. Outgoing Pernod Ricard chief executive Pierre Pringuet was appointed chairman of the Scotch Whisky Association (SWA) in December, succeeding Ian Curle, who will remain on the governing council. Peter Gordon, director at William Grant & Sons, replaces Pringuet as vice chairman of the SWA. Current Pernod…

After two years of teaching drama at a Montessori school, Abigail Gullo became interested in mixology when the cocktail revolution started happening in New York City. She soon noticed a disconnect between fine dining and fine drinking. “We’d spend hundreds of dollars on a meal, but the Manhattan I ordered would come shaken in a Martini glass with an electric mara-schino cherry,” Gullo recalls. “I think food and cocktails aren’t exclusive. They absolutely go together.”Gullo began entering cocktail contests and picking up bar shifts, with stints at Fort Defiance in Brooklyn and The Beagle in Manhattan. She found that bartending combines her skills as a teacher and a performer. “I love educating people about the history of the Sazerac or rye whiskey,” she says. “I love interacting with my guests…

Next Glass App Dubbed the “Pandora for wine and beer,” Next Glass launched in November and received more than 250,000 downloads within its first three weeks. The free application provides beer and wine recommendations based on the user’s previous ratings and taste preferences. Available for iPhone or Android, the app scans the label of any wine or beer bottle via the phone’s camera and predicts how much the user will like it. Suggestions and ratings can also be shared with friends through the app and on social media. For more information, visit Nextglass.co. Sonic Decanter Dionysus Technology Concepts has unveiled the Sonic Decanter, an electronic device that uses sound waves to improve the taste, aroma, mouth feel and finish of any wine in fewer than 20 minutes. The patented process…

Chivas Regal Extra Pernod Ricard USA debuted Chivas Regal’s first permanent new expression since 2007 this winter. Chivas Regal Extra ($44.99 a 750-ml. bottle) has pear and tropical fruit flavors, with notes of vanilla, caramel and spicy cinnamon. The 40-percent alcohol-by-volume (abv) offering is available nationwide. For more information, visit Chivas.com or call Pernod Ricard at 800-488-7539. Yellow Spot Pernod Ricard USA also launched a new Irish whiskey from its Midleton distillery this winter. The 46-percent abv Yellow Spot ($100 a 750-ml. bottle) was aged for 12 years in Spanish Málaga casks and has a rich, spicy flavor. The whiskey is available in limited quanti-ties nationwide. For more information, visit Pernod-ricard-usa.com or call 800-488-7539. DeLeón Platinum and Reposado Tequilas DeLeón Tequila, a joint venture between Diageo North America and Sean…

Throwback Labels In 2015, brands will embrace their heritage by reintroducing throwback products first released decades ago. Offerings like the recently launched Glenfiddich The Original, which recreates the first single malt whisky sold in the United States, will find traction with authenticity-craving millennials and nostalgic older consumers. Retro packaging from brands like Miller Lite and reintroduced heritage labels, such as Ballantine IPA, will also thrive in the beer sector. Exotic Spirits Move over, Pisco, cachaça and mezcal—a new round of exotic, non-mainstream spirits will garner attention. Key contenders include Singani 63, a Bolivian spirit distilled from Moscatel grapes that’s a project of filmmaker Steven Soderbergh, as well as Solbeso, a South American spirit distilled from fermented cacao fruit. The Chinese spirit baijiu (pictured) has also been getting some play in…

AUTUMN LEAVES By Susie Hoyt Ingredients:1¼ ounce Wild Turkey 101 Bourbon; ¼ ounce Carpano Antica sweet vermouth; ½ ounce Ramazzotti amaro; Dash Angostura bitters;Lemon peel. Recipe:Combine Bourbon, vermouth, amaro and bitters in glass and stir. Pour into an Old Fashioned glass over three Kold-Draft ice cubes. Twist the lemon peel over the drink to express the lemon oil and discard the peel. GHOSTLIGHT By Dan Sabo Ingredients: 2½ ounces Rittenhouse rye whiskey; 1 ounce cardamom spice syrup1; 4 dashes Angostura bitters; 2 dashes Bittercube Cherry Bark Vanilla bitters; Orange and lemon twists;Brandied cherry. Recipe: Combine rye, bitters and syrup in a cocktail shaker with ice and stir until chilled. Strain into a rocks glass over a large ice cube. Rub orange and lemon twists on the rim of the glass,…

On-Premise News Starbucks Will Expand Beer And Wine Sales In December, Starbucks announced plans to expand “Starbucks Evenings,” its evening beer, wine and food menu, to around 3,000 of its 11,900 U.S. outposts, according to Fortune. The expansion is expected to generate around $1 billion in new sales. Starbucks first debuted the Starbucks Evenings concept in Seattle in 2010 and has since introduced it into select metropolitan markets. Available after 4 p.m., the menu includes wine avail-able by the glass and bottle, a rotating beer selection, and a variety of small plate and dessert options. Alinea Owners Launch Restaurant Ticketing System Aiming to compete with Open Table, the new restaurant reservation and ticketing service Tock will launch early this year. Founded by Nick Kokonas and Grant Achatz—the owners of Chicago’s…

Death Or Glory INGREDIENTS: 1 ounce Del Maguey Vida mezcal; 1 ounce Aperol aperitif; 1 ounce Cinzano Rosso sweet vermouth; 4-6 drops Bittermens Orange Cream Citrate bitters; Grapefruit peel. RECIPE: Combine the mezcal, Aperol and vermouth in a cocktail shaker filled with ice. Add bitters, stir until well chilled and strain into a glass containing one large ice cube. Garnish with a grapefruit peel. Michael Collins INGREDIENTS: 1½ ounces Powers Irish whiskey; ¾ ounce lavender simple syrup1; ¾ ounce lemon juice; Soda; rosemary sprig. RECIPE: Shake the whiskey, lavender syrup and lemon juice in a shaker and strain into an ice-filled Collins glass. Top with soda and garnish with a rosemary sprig. 1Steep ¼ cup lavender buds in 2 cups boiling water for about five minutes or longer to taste.…