BEAM SUNTORY TO BEGIN DISTRIBUTING SUNTORY WHISKY BRANDS IN THE UNITED STATES AND GERMANY BEGINNING JULY 1

Beam Suntory Inc., one of the world’s leading spirits companies, today announced that it will begin distribution of the Suntory Japanese and Scotch whiskies and Midori liqueur in the United States and Germany beginning July 1^st.

 In both markets, distribution of brands including Yamazaki, Hakushu and Hibiki Japanese whisky, Bowmore and Auchentoshan single-malt Scotch whisky, and Midori will transition from current third-party distribution arrangements to the company’s own routes to market. As the company’s brands are already distributed together in Japan, the Beam Suntory portfolio will now be combined in markets representing more than 70% of the company’s total net sales.

A Total of 14 Medals Awarded to Shannon Ridge

Shannon Ridge Family of Wines took home two Best of Class awards, four Gold medals, five Silver medals, and three bronze medals at the 2014 Lake County Wine Awards Competition. The Lake County Wine Awards Competition showcases wines that identify Lake County on the label. A total of 150 wines were entered in the 2014 competition.

“These awards from the Lake County Wine Awards only reinforce what we already know,” said Clay Shannon, President and Owner of Shannon Ridge Family of Wines. “Lake County wines are high quality and deserve their place among the great growing regions in California, if not the world. Independent judging panels are confirming this more and more, and this helps us raise the bar on growing better grapes and seeing how good these wines can become."

Devotion Vodka’s Tiki Tea Debuts as First-Ever Gluten-Free and Sugar-Free Tea Flavored Vodka

 

With tea being the most consumed beverage in the world other than water, Tiki Tea, which consists of natural sweet tea flavors from a selection of premium teas from around the world, combined with tones of honey and citrus zests for a robust flavor profile, was a natural extension to Devotion Vodka’s line-up of flavors. In fact, Allen Flavors, maker of Arizona Iced Tea, the #1 privately owned flavor company, is Devotion Vodka’s flavoring partner, and the company was instrumental in creating the first-ever sugar-free, gluten-free, non-GMO and allergen-free tea flavored vodka in the industry. 

In partnering with Allen Flavors, Devotion uses a propriety process of eliminating sugars as a flavoring agent, while producing a superior taste profile, without compromising quality. Many mass-produced flavored vodkas available in the marketplace have been diluted by sugary flavoring agents and artificial sweeteners. In lieu of sugar, Devotion uses an essence process along with natural flavor compounds that promote a mature, light and complex flavor profile for the invigorating Tiki Tea.

“As tea is the drink of choice among so many consumers in our society, and as we seek to satisfy the palates of all adults of legal drinking age, including those with specific dietary needs, we are thrilled to introduce the first gluten-free and sugar-free tea-flavored vodka,” said Drew Adelman, CEO, Devotion Vodka. “Having an accomplished flavoring company produce Tiki Tea reinforces our commitment to the category, as we deliver quality products that taste great and are extremely versatile for all types of cocktails.”

Devoted Tiki Tea

JACK DANIEL DISTILLERY ANNOUNCES LIMITED RELEASE OF JACK DANIEL’S NO.27 GOLD TENNESSEE WHISKEY IN CHINA First Double-Barreled, Double-Mellowed Offering Available Only in Asian Markets

For the first time in its more than 140-year history, the Jack Daniel Distillery is offering a double-barreled and double-mellowed expression of its world-renowned Old No. 7 Tennessee Whiskey in Asia.

After first maturing in charred American white oak barrels, Jack Daniel's No. 27 Gold is then matured in maple barrels to pick up luxurious hints of rich maple before going through the mellowing process a second time. The natural amber hue, along with a scent of toasted oak and honey, offer an intricate texture and taste.

“Jack Daniel’s No. 27 Gold is a new refined expression of our original Old No. 7 Tennessee Whiskey it is additionally matured in golden-hued maple barrels and twice mellowed through our sugar maple charcoal mellowing process,” said Jack Daniel’s Master Distiller Jeff Arnett. 

Arnett noted that the flavor characteristics of Jack Daniel’s Gold – subtle hints of rich, warm maple and toasted oak on entry giving way to a complex medley of fruit - creates a smooth, slightly sweet taste profile.  Arnett said the double charcoal mellowing process provides an exceedingly smooth finish that works especially well with the maple barrels. 

For the launch, Jack Daniel’s China partnered with the Shanghai Duolun Museum of Modern Art to initiate the “Inspired by Gold: Journey of Artistic Discovery.”

Four contemporary Chinese artists – China’s leading glass artist Xiaowei Zhuang, celebrated contemporary ceramic artist Qing Kang, renowned wood carving artist Baocheng Zheng and emerging ink wash painter Wenqing Ding —visited the Jack Daniel Distillery to experience the culture and witness the craftsmanship that goes into making Jack Daniel’s.  They then created works of art which will be on display at the museum for the launch. These unique pieces of art salute the “gold” craftsmanship from the perspectives of the five elements of water, fire, wood, earth and gold.  These five elements are at the very heart of traditional Chinese culture, and each embodies the craft of creating Jack Daniel’s No. 27 Gold Tennessee Whiskey.

·      The “water” element refers to the pure, iron-free water that is used to make every drop of Jack Daniel’s.  The Cave Spring is the sole water source and the reason that founder Jack Daniel chose the location for his distillery. 

·      The “fire” element refers to the distillery’s ultimate pursuit of craftsmanship by taking the extra measure of mellowing every drop of Jack Daniel’s through ten feet of packed sugar maple charcoal to give Jack Daniel’s its distinctive smooth taste.   

·      The “wood” refers to the new barrels in which the whiskey matures giving Jack Daniel’s its amber color and taste of toasted oak and vanilla. For Jack Daniel’s Gold, the second maturation in maple barrels gives the final product a maple fragrance with a hint of toasted oak and honey. 

·      The “earth” in the five elements refers to the place of origin – the Jack Daniel Distillery – where every drop has been produced since Jack Daniel registered his distillery in 1866, making it the oldest registered distillery in the United States.  

·      And “gold” refers to the distillery’s newest offering – Jack Daniel’s No. 27 Gold Tennessee Whiskey, crafted by following the distillery’s golden rule of “Every day we make it, we’ll make it the best we can.” 

COLORADO'S SUTCLIFFE VINEYARDS' SYRAH AWARDED 90-POINT RATING BY WINE ENTHUSIAST MAGAZINE

Colorado's  Sutcliffe Vineyards' Syrah has received a score of 90 out of 100 in the upcoming July issue of the influential Wine Enthusiast magazine. The Syrah rating becomes the latest in a string of strong reviews for the rising Colorado vineyard, whose recent nationally acclaimed vintages include a 90-point 2010 Merlot.

Crafted by owner John Sutcliffe and winemaker Joe Buckel - formerly at Flowers Vineyard & Winery in Sonoma County - Sutcliffe Vineyards' Syrah was produced using grapes grown locally in McElmo Canyon and Canyon of the Ancients Vineyards. These locally grown grapes not only add to the character of the Syrah, they also provide a unique regional offering to oenophiles looking for a "vine-to-glass" wine experience.

 "From tiers of black cherry and ripe plums to dark chocolate and a soft cinnamon finish, our Syrah has all the weight and depth one should expect from this wonderful grape," says Buckel.  "Tempered by an elegant structure and a charming, surprising brightness, we can now say our latest Syrah vintage stands with the best in the country."

Slowly capturing a piece of the spotlight from the craft beer scene, Sutcliffe Vineyards - along with its sister properties, Dunton Hot Springs and Dunton River Camp - offer unique wine experiences for locals and travelers to explore. Additionally, Sutcliffe wines are also poured in select tasting rooms and restaurants across the country.

For more information, please visit: www.sutcliffewines.com. 

Beaulieu Vineyard® Coastal Estates® Wine Reinvents Itself, Emphasizes Quality and New Packaging Coastal Estates winemaker pursues new direction focused on craftsmanship

Beaulieu Vineyard® wine (www.bvwines.com), one of Napa Valley’s longest continuously-running wineries, has a new story to tell about its BV Coastal Estates® wine tier ($11 SRP).

BV Coastal Estates®’ winemaker Jason Dodge has worked consistently to make fresher whites and richer reds that represent California’s premium quality Dodge has been aiming for. Starting in June, BV Coastal Estates also introduces a new look that represents the increased quality of the wine and BV’s rich heritage.

“Quality is our number one goal for these wines, and we get there by carefully controlling everything from grape to glass,” said Jason Dodge, winemaker for BV Coastal Estates®. “For the past five-plus years, we’ve been on a journey to completely re-think how we make wine and craft the best wine possible. Our 2012 vintage presents the culmination of these efforts. The wines truly speak for themselves.”

Dodge, who has challenged the norms since joining the winery in 2008, has a keen focus on making BV Coastal Estates® the top wine in its price point. To do this, Dodge has scrutinized every detail of the winemaking process, from grape-growing to production to aging.

In the vineyards, Dodge has increased the quality of vineyard sourcing by helping to develop and strengthen key grower relationships. Specifically for its red wines, more emphasis is placed on sourcing from BV’s Central Coast estate vineyards. Dodge credits his hands-on approach to grape growing as the catalyst for the improvement in quality.

Using technology and refined winemaking techniques also are driving the wine quality upward. Dodge has experimented with and continues to explore techniques that allow him to replicate processes that are reserved for boutique wineries producing wines at higher price points.

For instance, for his white wines Dodge uses a gentler press regime akin to what’s used for Champagne. He has also instituted cutting edge winemaking technology that precisely controls fermentation parameters, which allows him to drive winemaking style. Even the oak that Dodge uses during the aging process—premium American and French oak—is higher in quality. The end result is a cleaner, softer and more balanced wine that is unique to BV, beats the competition and over delivers on quality.

Quality is no stranger to BV. For more than 100 years, BV has crafted California wines that stand among the world’s finest. Founded in 1900 by Georges de Latour, the winery is a defining fixture in Napa Valley. In 1938, Latour brought Russian émigré André Tchelistcheff to Napa, who went on to change the course of winemaking in the valley and beyond, instituting the philosophy of continuous innovation in vineyard and winery to which BV remains dedicated.

“At BV, we set our standards high and have a vision to replicate boutique winemaking at any scale and at any tier” Dodge said. “I’m hoping to emulate André by elevating the standards of winemaking and pursuing a path of continued experimentation and innovation that results in high-quality wines.”

BV Coastal Estates® also introduced a new package to accompany the increased quality of wine and the hand-crafted touch Jason has introduced. The bold and sophisticated label is fresh and modern, yet projects a sense of heritage and craftsmanship.

Improvements take into account everything down to the detail including the texture of the paper and a more simple, clean design with strategic use of white space for a more modern feel. All together, the improvements suggest a confident, rich and strong personality for BV Coastal Estates®.

“BV brings more than a century of experience to every bottle of our BV Coastal Estates® wine,” Dodge continued. “Our ongoing dedication to crafting the purest expression of varietals sets the standard for quality in California. This new package reflects that commitment.”

CHIVAS® MASTERS COMPETITION 2014 CELEBRATES CRAFTSMANSHIP OF BARTENDING

  

Chivas Regal, globally recognized as the best of the premium blended Scotch whiskies, is pleased to announce the details of its 2014 Chivas Masters Global Bartending Competition. The competition, which kicked off this spring in 12 countries around the world including the U.S., celebrates the craftsmanship of bartending by challenging bartenders to travel back through time to rediscover the classic cocktails of the past and recreate them with Chivas.

At the U.S. competition, held in New York and hosted by the USBG (United States Bartenders Guild), Masa Urushido of Saxon & Parole was crowned the U.S. National Chivas Master. From here, Urushido will move on to compete on the global stage against the national champions from the 11 other participating countries for the title of 2014 Chivas Master. During the two-day global finale in New York City on July 14^th & 15^th, competing bartenders will be judged on a variety of challenges and skills including preparation, palate, creativity, food pairing, service and delivery.  The final challenge will be held at a cocktail party where consumers will be invited to ‘vote’ for their favorite Chivas cocktail.

 

“Chivas is a timeless icon of luxury and a preferred ingredient in many original classic whisky cocktails,” said Megan Bordi, Senior Manager, Pernod Ricard USA. “The Chivas Masters Bartender Competition is designed to re-engage and build advocacy with the international bartending community with a focus on Chivas as a relevant and desirable cocktail ingredient.  The competition format allows us to reach bartenders on a local, national and global level and culminates in an exciting two-day challenge in which a new Global Chivas Master will be crowned.”

Masa Urushido’s winning recipes include:

FROM THE CLASSIC AGE (1880 - 1920)

ROYAL LAVENDER FIZZ

2 parts Chivas Regal 12 year

½ part Crème de Violette

¾ part lemon juice

¾ part lavender syrup (simple syrup)

1 lavender scented egg

¼ part Absinthe

Soda water

Method: Dry shake all ingredients in a shaker except soda water.

Shake with ice very hard. Add soda water into the shaker, and strain into the glass.

Glass: Footed Highball glass

Garnish: Lavender stalk + Absinthe mist (atomizer)

FROM THE POST-WAR BOOM (1945 – 1960)

SPEYSIDE SWIZZLE

1 part Chivas Regal 12 year

¾ part Manzanilla sherry

1 part fresh pineapple juice

¾ part ginger syrup

dash of Angostura bitters

dash of orange bitters

Method: Add all ingredients in highball glass. Add crushed ice and swizzle with a swizzle stick. Top up with more crushed ice.

Glass: Highball glass

Garnish: grated nutmeg + pineapple spear

FROM THE DISCO YEARS (1975 – 1990)

ALABAMA SLAMMER #OAK

3 parts Chivas Regal 12 year

1 part lemon juice

1 part simple syrup

1/2 part amaretto liqueur

3 fresh blackberries

Oak aged beer

Method: Muddle fresh blackberries in a shaker with simple syrup. Add all ingredients except beer and shake with ice. Strain over fresh ice in a glass.

Top with beer.

Glass: Rocks

Garnish: lemon wheel

FROM THE AGE OF REVIVALISM (PRESENT)

NEW PAL

2 parts Chivas Regal 12 year

1 part Chamomile-infused Campari

1 part dry vermouth

Method: Stir and strain.

Glass: Rocks glass

Garnish: Chamomile mist (atomizer: dried chamomile is infused in whisky)