Indholdsfortegnelse for April 2021 i Market Watch

While he events of last year seem best forgotten, it must be said that 2020 was an unprecedented growth year for the nation’s leading spirits and wine brands. Our newly released “Hot Brands” list of the top growth brands in 2020 contains a whopping 89 honorees, compared to 70 winners in 2019. The spirits side includes 51 winners, up from 31 in 2019. So many positive category trends that were already in motion went into overdrive last year—most importantly for Tequila, whiskies, and pre-packaged cocktails, which all experienced torrid growth. On the wine side, there were 38 winners, as California dominated the market once more with 16 awardees. Imported wines, of course, became entangled in the tariff dispute with Europe and the shuttering of the on-premise, but they still managed…

Grey Goose Essences Bacardi has unveiled Grey Goose Essences, a new range of vodkas infused with real fruit and cold-distilled botanicals. The lineup will initially include Strawberry & Lemongrass, White Peach & Rosemary, and Watermelon & Basil expressions (all $30 a 750-ml.). The new range is at 30% abv and has no gluten, artificial ingredients, sugar, or carbs. It’s aimed at the fast-growing at-home cocktail segment, and is available nationwide. For more information, visit Greygoose.com. Benriach The Twenty One, The Twenty Five, and The Thirty Brown-Forman-owned single malt Scotch brand Benriach has launched a new series of luxury-priced whiskies within its core range. The newcomers, all at 46% abv, include Benriach The Twenty One ($200 a 750-ml.), matured in a combination of ex-Bourbon, Sherry, new oak, and red wine casks;…

From Southern barbecue to all-day breakfast to seaside Mediterranean fare, Charleston Hospitality Group aims to have something for every type of guest. The company, which was founded in 2005 in its namesake South Carolina city, operates ten venues in greater Charleston today and has plans to take its flagship breakfast and brunch concept nationwide. The company’s executives stress consistency and variety, aiming to offer a sufficient variety of meals and experiences to keep its customer base busy from sunup to sundown. “Our brands have thrived on the idea of offering something for everyone. Everything we do is designed to reinforce that concept,” says director of marketing J. Michael Walker. “Charleston has so much to offer and attracts a fantastic demographic of people, so relying on just one concept for our…

On-Premise News Danny Meyer Sees Opportunity For Restaurants Prominent restaurateur Danny Meyer spoke with Washington Post journalist Jonathan Capehart in March about the state of the hospitality industry and its potential recovery in the coming months. Meyer is the founder, chairman, and CEO of New York-based Union Square Hospitality Group, which operates numerous restaurants including Gramercy Tavern, the Modern, and Maialino, among others. He’s also the founder of Shake Shack. In his talk, he provided insight not only into the immediate challenges facing restaurants and bars but also into his reflections on how the industry can up its game as normal operations resume. The conversation quickly touched on the $1.9 trillion Covid relief package and the $25 billion it provides for restaurants and bars, which Meyer called “a step in…

U.S. And UK, E.U. Agree To Temporary Tariff Suspension….In early March, the U.S. announced it would suspend tariffs for four months on UK wines and spirits related to the aerospace dispute that has sprawled into a larger trade war over the past few years. The move came as welcome but overdue for Scotch whisky players in the U.S., where the single malt category has been hampered by the 25% tariff. Shortly after the UK announcement, the U.S. reached a similar accord with the E.U. The agreement suspends for four months the 25% tariffs imposed by the E.U. on U.S. rum, brandy, and vodka in November 2020. In addition, the U.S. is suspending the 25% tariffs imposed on liqueurs and cordials from Germany, Ireland, Italy, and Spain in October 2019, and…

Although Ellen Talbot’s career in hospitality technically dates back to scooping ice cream and gelato as a teenager, it wasn’t until the Nashville, Tennessee native moved back to her hometown after college in 2013 that she started seeing a future for herself in the industry. Over the course of four years, she worked at three of Strategic Hospitality’s trendy properties, starting out as a server and eventually moving to bartending. “It was my first experience with craft cocktails, interesting food, and the art of guiding the guest experience,” she says. “I’ve always loved eating and drinking, and I learned that I really love working in the industry too.” As lead bartender at Fable Lounge in Nashville, Tennessee, Ellen Talbot showcases spirits and liqueurs in classic and original cocktails. Talbot now…

Few products in the beverage industry have earned such a passionate following among bar professionals as Sherry. Spain’s fortified wine has an ardent fan base, bolstered by bartenders who offer it neat at the bar and as a cocktail ingredient. When it’s mixed into drinks, Sherry packs a complex punch—it can be salty and sweet, subtle and rich, complex and refreshing. Myriad styles within the category, from Fino and Manzanilla to Oloroso and Pedro Ximénez, allow it to play in countless ways. To bring a depth of flavor to the Littlefoot (pictured) at The Mountaineering Club in Seattle, bartenders use Lustau Don Nuño Dry Oloroso Sherry. “Sherry can bring lovely nuance or intense flavor,” says Deborah Hansen, the owner, chef, and sommelier at Spanish restaurant Taberna de Haro in the…

Stoli Group has named Harry Bigelow as president of North America. He has previously held positions with Guinness USA, E. & J. Gallo, and Diageo, where he was president of national accounts. He has also served as president and CEO of Marley Beverage Co. Bigelow will oversee Stoli’s North American business with a focus on business management and sales following a period in which the company revamped marketing, operations, and supply chain capabilities. Furthermore, Mark Iveson is joining the company as sales director for the west after a 15-year tenure with Diageo, and Rhian Chodak joins as managing director of western Europe. Freixenet Mionetto USA has named Joseph LoSardo as chief sales and operations officer. LoSardo was previously senior vice president of sales, having held that post for three years.…

Brunch, the meal typically enjoyed on weekends in the late morning or early afternoon, has become a staple throughout the hospitality industry, notes Danny Park, food and beverage director at Café Robey, located within the Robey Hotel in Chicago. “Brunch has obviously taken off, with some businesses even operating solely within the typical brunch hours,” he says. “When I’m working the floor during brunch, or enjoying brunch myself, the energy is completely different than breakfast and lunch. A typical breakfast is usually quick in-and-out and lunch is a combination of business and diners in a small social setting. With brunch it’s usually larger social groups with all sorts of food and beverages ordered.” Perhaps the most defining feature of brunch is the cocktails that flow, giving this meal a fun…