Market Watch October 2021

While the great off-premise surge of 2020 became a boon to many in the industry, single malt Scotch wasn’t among the beneficiaries. The single malt category, which is one of the most prestigious of all in the spirits world, was nailed by tariff problems, and its unique cachet didn’t lend itself to the buying patterns of the pandemic. Volume scales and inventory needs were a big issue, as single malt is not a product where you can turn on the spigot and just push the pipeline. So caution became the watchword—it seemed better to wait on many new releases until things began to improve. Thus single malt Scotch found itself in a no man’s land, and momentum was lost. The good news is that there’s plenty of pent-up demand, and…

DISCUS, ACSA, And ADI Form Partnership….The Distilled Spirits Council of the U.S. (DISCUS), the American Craft Spirits Association (ACSA), and American Distilling Institute (ADI) have formed a strategic partnership to bolster direct shipping of spirits in the U.S., making the issue a top legislative priority. “Let’s face it: The pandemic has completely changed the way consumers shop, and there’s no going back,” says ADI president Erik Owens. “It’s time to do away with antiquated DTC shipping bans so distillers can meet consumer expectations and compete in the rapidly changing marketplace.” In a recent briefing, DISCUS chief of public policy Christine LoCascio noted that 46 states and Washington, D.C. allow direct shipments of wine, but only 9 states and Washington, D.C. permit DTC shipping of distilled spirits, despite broad consumer support.…

Los Angeles: Luxury Hotel Opens Chic Rooftop Lounge Hyatt Hotels Corp. added an outpost of its luxury brand Thompson Hotels in August in Los Angeles near the Sunset Strip and Hollywood Boulevard. Along with a lobby bar, the 11-story hotel houses the French Riviera-inspired rooftop lounge Bar Lis and it will add the French brasserie Mes Amis this fall, both operated jointly with Ten Five Hospitality. Situated atop the Thompson Hollywood, Bar Lis boasts a retractable roof and channels Cote D’Azur in the French Riviera, serving inventive cocktails and light fare. Bar Lis offers a Spritz, Mint Julep, Paloma, and Bramble alongside signatures like the Bang-Bang, mixed with Volcan Blanco Tequila, Dolin Blanc vermouth, Luxardo Maraschino liqueur, and a house-made rosemary-lavender syrup (cocktails are $16). These join a handful of…

Hudson Four Part Harmony William Grant & Sons’ Hudson Whiskey has launched Four Part Harmony, the distillery’s oldest release so far. The 46% abv 7-year-old whiskey ($70 a 750-ml.) is made from 60% corn, 15% rye, 15% wheat, and 10% malted barley. The new whiskey is a limited edition offering, and it joins the company’s flagships—Bright Lights, Big Bourbon, and Do the Rye Thing—which recently received new labels and packaging nationwide. For more information, visit Hudsonwhiskey.com. Kentucky Owl The Wiseman Bardstown, Kentucky-based Kentucky Owl is partnering with Bardstown Bourbon Company on a new release. Called The Wiseman Bourbon, it’s a straight Bourbon blended from Kentucky Owl 4-year-old wheat and high-rye Bourbons along with other 5- and 8-year-old liquid. The Wiseman ($60 a 750-ml.) is the first release for Kentucky Owl…

Throughout his nearly two decade-long career, Christopher Longoria’s bartending talent has not gone unnoticed. At his first job in 2002 at the San Francisco Korean bar Rohan Lounge, he was quickly promoted to lead bartender as well as events coordinator because he was already coming up with themes and events for each night of the week, such as Monday jazz nights. “That caught the eyes of two local restaurateurs, who asked me to work alongside them at a very popular soul food restaurant called Farmer Brown,” Longoria says. And that wouldn’t be the last time he was poached from one bartending gig to another. “Later, while I was the creative bar lead at the Michelin-starred Aziza, the team from another well-respected restaurant—Acquerello—enticed me to open a new project with them…

MILK PUNCH Makes approximately 1 liter INGREDIENTS: 6½ ounces H by Hine Cognac, plus 1 ounce for serving;7 ounces Giffard Banane du Brésil banana liqueur;3 ounces Merlet Trois Citrus triple sec;2½ ounces Dolin Dry vermouth;½ ounce Laphroaig 10-year-old Scotch;7½ ounces lime juice;5 ounces pineapple juice;3 ounces simple syrup;¼ ounce Angostura bitters;10 dashes Fee Brothers Cherry bitters;Zest of half a lemon;9 grams long pepper1;6½ grams cinnamon sticks2, plus more or garnish;5¾ ounces whole milk. RECIPE: Combine all ingredients except the 1-ounce Cognac, the milk, and the cinnamon garnish in a Cambro container. Cover and refrigerate for 48 hours, then strain. In a separate Cambro container, add milk. Pour the first mixture slowly into the milk. Stir gently, then cover and refrigerate for a minimum of 4 hours or overnight. Slowly pour…