Market Watch January/February 2022

Along with its many other negative effects, Prohibition served as a roadblock to generational continuity among U.S. spirits and wine companies. It’s tough to find very many multigenerational stories in this business. Yes, some do exist, mainly among retailers, distributors, and winemakers. But even there, few of them reach back four generations. Taub Family of Cos. is now in its third generation of leadership, but with the fourth generation very much on board. It’s a great story of family continuity that continues to get better. Our cover feature on the Taubs, which starts on page 24, takes an in-depth look at how it all started, how it’s going, and where it goes from here. Elsewhere in this issue, we explore the ongoing surprise that is Bordeaux wine. Not so long…

Breakthru To Buy Out Major Brands….Breakthru Beverage Group has announced an agreement to acquire the remaining shares it doesn’t own in Major Brands. Missouri-based Major Brands, whose estimated annual revenues top $400 million, distributes wine, spirits, beer, and non-alcoholic beverages and has a workforce of 600 people, serving more than 9,000 retail customers. “This is a tremendous opportunity for Breakthru to further solidify our standing in the Midwest,” says Tom Bené, Breakthru’s president and CEO. “We have an ambitious growth agenda, and this move marks another step forward as we continue to seek opportunities across North America.” Breakthru, the nation’s third-largest wholesaler of spirits and wine, had estimated 2021 revenues of $6.1 billion, according to Shanken’s Impact Newsletter. The deal “gives one of Missouri’s largest wholesale premium beverage alcohol distributors…

Dewar’s Japanese Smooth harmoniously brings to-gether the best of two whisky making cultures and traditions from Scotland and Japan in a single bottle. Dewar’s 8-year-old double-aged scotch whisky is further matured in Japanese Mizunara Oak casks for an additional three months, imparting subtle sandalwood and cinnamon notes to the Dewar’s signature floral and honey profile for a rich and complex whisky. Consistently rated 90+ points by leading whisky authorities ENJOY RESPONSIBLY @2021. DEWAR’S BLENDED SCOTCH WHISKY, 40% ALC. BY VOL. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL.…

Salt Lake City: Brasserie Brings Modern American Approach To European Culture With a bar at its center to create a visual focal point for the space, Laurel Brasserie & Bar opened in downtown Salt Lake City in December, adjacent to The Grand America Hotel. Laurel serves classic European food and wines in a modern American space. The concept’s beverage menu lists nearly 20 wines by the glass ($10-$20 a glass; $22-$36 a 375-ml. carafe) and more than 60 in bottles ($35-$200 a 750-ml.), spanning selections from France, Spain, and Italy, as well as California and Oregon. The brasserie takes beer seriously too, pouring six brews made in Utah on draft and offering ten more craft and big-name domestics in bottles and cans ($5-$12). These join a specialty cocktail list that…

Torabhaig Allt Gleann Mossburn Distillers has announced the second release from Scotland’s Torabhaig Distillery, Allt Gleann The Legacy Series. The 46% abv single malt ($62 a 750-ml.) follows Legacy Series 2017, released in February 2021, and is distilled and matured at the company’s Isle of Skye distillery, the first new Scotch producer on the island in nearly 200 years. Allt Gleann is selected from 30 casks and will see four batches released through the end of 2022. It’s also the second of four planned releases leading up to the distillery’s flagship 10-year-old whisky, slated to debut in 2028. Allt Gleann is rolling out to retailers across the U.S. now. For more information, visit Torabhaig.com. The Whistler Imperial Stout Cask and Calvados Cask The Whistler Irish Whiskey has announced the annual…

The on-premise pivot to delivery and to-go options during the Covid-19 pandemic led to the creation of a new sector in the restaurant industry: ghost kitchens. The term refers to operators who run a food business model from a shared kitchen and food prep space, usually not one they own. Many savvy operators looked to incorporate beverage programs into their ghost kitchen concepts over the last year to increase profit margins and create a full dining experience for guests. In states that allowed for alcohol delivery, ghost kitchens that integrated a drinks component saw big benefits. “During the pandemic we had to reevaluate our business model to figure out how to satisfy the needs of the guest,” says Martin Murch, chef and co-owner at Chicago-based Good Eats Group. The company…