Innehållsförteckning för November 2016 från Market Watch

Thirty-five years ago, Bill Deutsch embarked on a bold journey, not knowing exactly where it would take him. Launching a new business is never a small feat—particularly in this industry, which has been consolidating relentlessly for the past three decades. But today Deutsch Family Wine & Spirits is a 10 million–case company and stands tall as one of the top independent players in the business. Faced with the challenges of consolidation, new product trends and generational shifts in consumption patterns, Deutsch has always kept pace. Our cover feature tells the story of how the company evolved to where it is today—and where it’s going from here. Speaking of independent players and industry consolidation, check out our feature story on Artisanal Brewing Ventures (ABV), the recently formed craft beer alliance between…

?? Tao Group added a second location of its upscale Greek seafood venue Avra Estiatorio in September on Manhattan’s Upper East Side. The large 17,000-square-foot restaurant serves traditional Greek fare in a bi-level space and boasts a Mediterranean drinks program. Latin-Asian fusion takes center stage at 320 Gastrolounge, a dining and drinks haven that opened in September in Coral Gables, Florida. The venue showcases upscale pub fare, from bayou-style mussels to braised short ribs and offers a varied beverage menu with classic and new cocktails, craft beer, and wines from around the globe. The culture and food of Mexico’s Puerto Vallarta resort was transported north in September with the opening of Pata Salada Cocina y Bar in Los Angeles. The restaurant highlights regional Mexican cuisine, focusing on fresh seafood and…

Moët Hennessy To Market High-End Tequila....Moët Hennessy has entered into a joint venture with Mexico’s Gallardo family to market the high-end Tequila brand Volcan de Mi Tierra. Moët Hennessy CEO Christophe Navarre called Volcan de Mi Tierra “an ideal and complementary fit to our portfolio.” The brand will roll out in the first quarter of 2017 in the United States and Mexico, with global expansion expected to follow in 2018. Volcan de Mi Tierra is available in two expressions: Blanco ($40 a 750-ml. bottle) and Cristalino ($50 to $60), which is an Añejo Tequila with the color extracted. The Tequila is produced at the Volcan distillery—located at the soil-rich base of the long-dormant Volcan de Tequila volcano in Jalisco—and will be completely revamped as part of the joint venture deal.…

Andale Management Group debuted the mezcal-centric bar Mezcalito in September in San Francisco’s Russian Hill neighborhood. The venue features handcrafted cocktails that incorporate the spirit and a wide variety of labels for sipping neat, as well as beer, wine and Oaxacan-inspired small plates. ?? Located in the basement of the historic Maynard Building in Seattle’s Pioneer Square, The Sovereign opened in September with a lengthy drinks list and global snack menu. The venue boasts boutique wines, Pacific Northwest beers, creative cocktails, and cuisine with roots that span the Americas, France, Africa and the Caribbean. ?? A modern take on the New York City society club, Squares opened in September in Manhattan’s NoMad District. The late-night spot offers classic cocktails and large-format drinks, alongside upscale Champagne and spirits bottle service and…

Kahlúa Chili Chocolate Pernod Ricard USA has extended the year-round lineup of its Kahlúa liqueur brand. Kahlúa Chili Chocolate ($19 a 750-ml. bottle) blends chocolate with spicy chili pepper notes. The 20-percent abv offering is available nationwide and joins Original, Pumpkin Spice, Salted Caramel and Peppermint Mocha in the brand’s portfolio. For more information, visit Kahlua.com. Chivas Regal Ultis Pernod Ricard USA has also introduced the first blended malt Scotch whisky from its Chivas Regal brand. Chivas Regal Ultis ($200 a 750-ml. bottle) is a blend of hand-selected Speyside malts from the Tormore, Longmorn, Strathisla, Allt A’Bhainne and Braeval distilleries. The 40-percent abv spirit is available in select cities. For more information, visit Chivas.com. Hennessy Master Blender’s Selection No. 1 Cognac Moët Hennessy USA is releasing the first in a…

In 1981, Bill Deutsch left a successful career as senior vice president of sales for Guinness PLC’s Somerset Importers and hung out his own shingle in White Plains, New York. The new company, W.J. Deutsch & Sons Ltd., made its mission marketing quality wines from family-owned wineries. Thirty-five years later, much has changed across the wine business and within the Deutsch portfolio, but the focus of the company—now based in Stamford, Connecticut, and known as Deutsch Family Wine & Spirits—remains the same. Deutsch initially made its name importing French wines, including Les Vins Georges Duboeuf. In the 2000s, the company’s volume exploded as it built Australia’s Yellow Tail into the U.S. market’s top imported wine brand, a position the label still holds today. Lately, Deutsch has found a new growth…

Viognier, often used in blends because of its appealing aromatics, is gaining traction as a stand-alone varietal. Sommeliers are pairing it with everything from rich lobster dishes to lean appetizers, while wine lists are placing domestic Viognier alongside wines from the Rhône’s Condrieu appellation, often represented by classic producers like E. Guigal. Catherine Morel, sommelier at 71Above, a 150-seat restaurant in Los Angeles, sees Viognier as a versatile, year-round wine for food pairing. With starter courses, she recommends Tablas Creek Patelin de Tablas Blanc ($56 a 750-ml. bottle; $14 a 6-ounce pour), a blend of Grenache Blanc, Viognier, Roussanne and Marsanne from Paso Robles. Another favorite on her list is Alban Vineyards Central Coast Viognier ($60). “Alban does a good job producing a very balanced wine, with some minerality and…

On-Premise News Buena Vista Teams Up With Cooper’s Hawk Orland Park, Illinois–based Cooper’s Hawk Winery & Restaurants, notable for making its own wine at the company’s suburban Chicago headquarters, is introducing a Sonoma-made offering. The 2014 Collaboration ($40 a 750-ml. bottle) was produced at Buena Vista Winery and is a red blend comprising 43-percent Syrah, 28-percent Zinfandel, 20-percent Merlot, 8-percent Petit Verdot and 1-percent Cabernet Franc. Collaboration will be available first to Cooper’s Hawk’s 200,000 wine club members and will also be featured in the by-the-glass programs at the company’s 24 restaurants. Burtons Announces Expansion Plans Andover, Massachusetts-based Burtons Restaurant Group, which currently operates 14 locations, is opening a new unit in Charlotte, North Carolina, this fall and will launch locations next year in Boca Raton, Florida; College Park, Maryland;…

But First, Champagne David White, founder of the wine blog Terroirist.com, has written a book championing Champagne. Released in October by Skyhorse Publishing, “But First, Champagne: A Modern Guide to the World’s Favorite Wine” ($29.99) traces the French sparkling wine’s history, marketing and production, from its earliest roots through the present day. The 300-page hardcover comprises two parts: The first includes such chapters as “Bubbles Sweep the World,” “Joy, Wine and War,” and “The Grower Revolution,” while the second half highlights houses in Champagne’s four major regions—Montagne de Reims, Vallée de la Marne, Côte des Blancs and the Aube—along with the Grande Marques like Krug, Dom Pérignon and Veuve Clicquot. For more information, visit Skyhorsepublishing.com. The Elyx Boutique Pernod Ricard’s luxury vodka brand Absolut Elyx debuted an online holiday shop…

Chartreuse The monks of La Grande Chartreuse monastery have produced their namesake liqueur for centuries, and the unique brand—imported by Frederick Wildman & Sons since 1991—has enjoyed a renaissance over the last decade, largely thanks to the classic cocktail boom. “From 2010 to 2014, Chartreuse grew at about 20 percent a year,” says director of specialty spirits Tim Master. “In the last few years, it’s growing 10 percent to 15 percent annually.” The brand depleted 20,000 cases in the United States in 2015, according to Impact Databank. Master credits the rediscovery of the Last Word cocktail for repopularizing Chartreuse. It’s also gaining traction as a shooter and on the rocks. “We aim to show the versatility of Chartreuse,” Master says. The brand leads in the on-premise, although off-premise sales have…

HOT & DIRTY By Eric Tecosky Ingredients: 3 ounces jalapeño- and habanero-infused Tito’s Handmade vodka1; Splash Dolin Dry vermouth; 1/2 ounce Dirty Sue olive juice; 3 cucumber slices; Pinch ground black pepper. Recipe: Add vermouth to a chilled cocktail glass. Swirl around the glass and toss excess vermouth. In a cocktail shaker, muddle 2 cucumber slices. Add vodka, olive juice and ice and shake well. Fine strain into a cocktail glass and drop a pinch of ground black pepper on top. Garnish with a cucumber slice. ROSA PICANTE MARGARITA By Jordan Corney Ingredients: 2 ounces Patrón Silver Tequila; 1/2 ounce Patrón Citrónge Lime liqueur; 1/2 ounce house-made ginger syrup2; 1 barspoon house-made jalapeño oil3; Dash rose water; Rose petal sea salt4; Rose petal; Jalapeño slice. Recipe: Combine Tequila, liqueur, syrup,…

A budding sector in the on-premise is getting attention in urban areas—vegan cocktail bars. These venues appeal to consumers who avoid animal products and offer a wide range of vegan mixed drinks for every palate. “People are becoming more aware of vegan lifestyles, and that’s helpful,” says Jane Danger, head bartender at New York City’s Mother of Pearl. The post-modern Polynesian restaurant and cocktail bar in Manhattan’s East Village neighborhood boasts an entirely plant-based menu. “We don’t carry cream liqueurs, anything with leather packaging, spirits sweetened with honey, or products filtered with egg white, bone or sea shells,” Danger explains. “Many classic drinks recipes already are vegan. For the ones that require dairy, egg or honey, we’ve replaced those ingredients with olive oil, coconut purée or agave. There are many…

Anheuser-Busch InBev (A-B InBev) announced several executive moves, effective January 1st, 2017. Jorn Socquet has been appointed to a new role as vice president of marketing strategy for core brands, reporting to global chief marketing officer Miguel Patricio. Replacing Socquet as vice president of marketing for the United States is Marcel Marcondes, who previously served as global vice president of marketing brands and growth development platforms. Meanwhile, A-B InBev promoted vice president of logistics and supply Vini Barbosa to a new role working with global head of supply Pete Kraemer. Barbosa’s former duties will be divided between 20-year company veteran Dave Taylor, who oversees supply functions as North America zone vice president of supply, and Fued Sadala, who adds logistical oversight to his current duties as vice president of information…