Dominique Conn-Giolito

Below is one of the many bits of knowledge Todd Leopold (OG US craft distiller - Leopold Brothers -, one of the most knowledgeable people I got to meet) dropped on American whisky and the history of barrel entry proof this week: Until 1962, the standard entry proof for American whiskey was 50%. Entry proof significantly impacts the whiskey's final character & quality. The historical context provided by studies like the Crampton and Tolman survey illustrates the meticulous approach to understanding whiskey production. This study, surveying 31 distilleries, analyzed variables like mash bill, warehouse conditions, and aging samples over eight years. It established that the standard entry proof was around 100 proof, with minor variations. Subsequent studies during Prohibition confirmed these findings, underscoring consistency in production practices despite economic pressures. It showed that the proof of whiskey in Kentucky warehouses typically increased from 100 to about 107 proof over eight years. This rise in proof requires minimal dilution with water to achieve bottling strength of 50% (think BIB), preserving the complex flavors and aromas developed during aging while not impacting the color too negatively. In contrast, starting with a higher entry proof, such as 62.5%, results in a more concentrated spirit that can climb into the high 60s or even 70s abv. Diluting this high-proof whiskey to bottling strength necessitates significant water which could be problematic from a color standpoint (not dark "enough"). A lower entry proof also affects the extraction of wood compounds from the barrel. Whiskey aged at higher proofs tends to pull out more aggressive tannins and wood flavors, which can overpower subtler notes and lead to a harsher taste. Conversely, whiskey aged at the traditional 50% entry proof extracts fewer of these intense compounds, resulting in potentially a rounder, more balanced spirit. In the early 1960s, lobbying efforts increased the maximum legal entry proof from 55% to 62.5%: before this change, few distillers used the 55% maximum, adhering to lower proofs instead. These regulatory shifts were largely economic. Higher entry proofs allowed distilleries to produce more whiskey with fewer barrels, reducing storage and production costs. This change was driven by financial imperatives during a time when many distilleries struggled to stay operational, not by quality considerations. Esterification, the chemical reaction forming esters that contribute to fruity and floral notes in whiskey, is another critical factor in aging. Lower alcohol content during aging facilitates greater oxygen absorption, enhancing esterification reactions. Experimental data, though not extensive, suggests that whiskey aged at lower entry proofs (like 50%) tends to develop higher ester levels compared to those aged at higher proofs. This balance between organic acids and esters is crucial during the initial four years of aging, signifying maturity.

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In this article, we share with you the top Sauvignon blanc Wines that offer excellent quality for the price and have a great package that judges picked at the USA Wine Ratings. USA Ratings

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We chat with Samuel Filler, Executive Director of the New York Wine & Grape Foundation on NYWGF's key achievements, programs, and future goals of the foundation. Sam Filler, as the Executive Director of the New York Wine and Grape Foundation (NYWGF), has spearheaded various initiatives to elevate the state's wines and grapes. From promoting sustainability to expanding global markets, Sam's leadership has been instrumental in advancing New York's wine industry. In this interview, Sam shares growth and success with our editor Malvika Patel of USA Ratings and Beverage Trade Network. "I am most proud of our export program, which is funded through a grant from the USDA Foreign Agriculture Service. They have underwritten an export program for New York Wines for over 30 years." - Sam Filler. Here are some questions we ask: Sam, as Executive Director of the New York Wine and Grape Foundation, you've overseen various initiatives to promote the state's wines and grapes. Can you share some of the key achievements and programs you're most proud of during this time? Sustainability is a key focus in the grape and wine industry. How has the New York Wine & Grape Foundation supported sustainability efforts under your leadership, and what do you see as the future of sustainability in the industry? The wine industry has seen significant changes over the past few years with DTC and e-commerce gaining importance. How has the New York Wine & Grape Foundation adapted its strategies and programs to support wineries and growers in navigating these changes? Could you share some insights into the key initiatives the New York Wine and Grape Foundation is currently focusing on, and how these initiatives contribute to the overall goals of the foundation? Millennials are emerging as a significant audience for wine consumption. How is the New York Wine & Grape Foundation adapting i How do you think the trend of moderation among Gen Z drinkers in the US, particularly their embrace of no- and low-alcohol beverages? Read the full story on USA Ratings wine website by clicking on below link.

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One of the advantages of the protected three-tier-system...

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Elevate Your Martini Game: A Guide to the Best Vodkas for Crafting Exceptional Cocktails. Bartenders must constantly seek out new vodkas to keep their drink menus fresh and exciting. Vodka, of course, is a versatile spirit with the ability to blend seamlessly with a variety of ingredients. This makes it an essential base for numerous cocktails. By exploring new vodkas, bartenders can offer their patrons a diverse range of flavor profiles, from smooth and clean to bold and complex. This variety not only enhances the drinking experience but also caters to the evolving tastes of customers who are always eager to try something new and unique. In the realm of martinis, new vodkas can be game-changers. The martini, a classic cocktail, relies heavily on the quality and character of its vodka base. Introducing new vodkas allows bartenders to craft signature martinis that stand out. Whether it's a vodka with a subtle infusion of botanicals or one distilled from unconventional ingredients like quinoa or grapes, each new option provides an opportunity to experiment and create a martini that can become a bar's hallmark. These distinctive offerings can attract martini enthusiasts and set a bar apart from competitors. Beyond martinis, new vodkas open the door to innovative mixed drinks that can surprise and delight patrons. Vodka's adaptability means it can be paired with a wide array of mixers, fruits, herbs, and spices, allowing bartenders to push the boundaries of cocktail creativity. By incorporating new vodkas into their repertoire, bartenders can develop unique cocktails that highlight the distinct characteristics of each spirit. This continuous innovation not only keeps the bar's menu dynamic and engaging but also positions the bartender as a knowledgeable and adventurous mixologist, capable of delivering an exceptional drinking experience. Bartender Spirits Awards Bartenders Business

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It looks like the talks about the alcohol drinks sales recovery were premature. Wine sales from wholesalers to retail stores, restaurants and bars dropped 8 % in the 12 months that ended August 2024. Spirits sales dropped 3.9 %. Also, it looks like the days of super premium tequila (over 100$) are over. The only category doing relatively well is Prosecco with its 2% growth. #drinks #drinksindustry #wine #spirits #prosecco #tequila #superpremium #markets #usa https://lnkd.in/dBbwfpCi

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to have a chance to potentially be successful in the US, here is a non exhaustive list what an artisanal spirits brand should have/do: 1- a very good to great quality product, on nose and palate 2- a product with a soul/personality. just "good" wont cut it. 3- a genuine story about how the brand/product came about 4- the understanding that the US is its own beast which likely require adaptations (from the line-up to be sold to the marketing etc...) from what made the products successful in other countries 5- the understanding that nobody has been waiting for this product; it needs to prove itself 6- patience, a lot of it. how much? unsure, but count in years, by increment of 5 7- the right network of partners, from importer to wholesalers to on & off prem key partners, evangelists and fans 8- be humble 9- tirelessly work towards making genuine relationships

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We chat with Eric Hemer, a Master of Wine and a Master Sommelier, who is the Senior Vice President, Director of Wine Education at Southern Glazer's Wine & Spirits of America, country's largest wine and spirits distributor. Here are some of the questions our editor Malvika Patel asks him: 1) How has the landscape of wine education evolved since you first began your career, and what trends do you foresee shaping its future? 2) With your involvement in various wine education organizations, which collaboration or project stands out to you as having made a significant impact on students' understanding of wine? 3) As the wine industry embraces more sustainable practices, how are you incorporating discussions about sustainability into your wine education programs? 4) You've been integral to examinations for organizations like the Court of Master Sommeliers and the Institute of Masters of Wine. What advice do you give to aspiring candidates to succeed in these challenging assessments? 5) In your opinion, how does the digital age influence the way wine education is delivered and received, and how have you adapted to these changes? 6) Given your expertise, could you highlight an underrated wine region or variety that you believe deserves more recognition and attention? 7) What role does storytelling play in wine education, and could you share a personal anecdote or historical narrative that you often use to captivate your students? 8) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? 9) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? 10) How do you navigate the delicate balance between the rich tradition and history of winemaking and the ever-changing palate preferences and trends of modern consumers? USA Trade Tasting Beverage Trade Network Sommeliers Choice Awards

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Samuel Filler, Executive Director of the New York Wine & Grape Foundation (NYWGF) joins the Let's Grow Wine webinar panel. On October 15, I will be moderating a podcast which is focused on ‘Let's Grow Wine’. The speakers will include Julio Alonso Ducci from Wines of Chile North America, Jim Clarke from Wines of South Africa US, Karissa Kruse from Sonoma County Winegrowers, Samuel Filler from New York Wine & Grape Foundation, and Dr. Liz Thach, MW from the WINE MARKET COUNCIL. The title of the webinar is "Role of Wine Associations in growing wine consumption". Points of discussion will be: 1) Wine and Consumer: How we can talk to the new consumer 2) Wine and Culture: How we can use current culture to grow wine consumption 3) Wine and Trade: How trade can push wine in a new way 4) Wine and transparency: How can we tell the story of sustainability and transparency RSVP here to attend the webinar and get the recorded video.

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Check out Southern Glazer's Wine & Spirits liquid insights

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What's on your plate matters, but what others say about it can make all the difference! In today's dining landscape, reviews and ratings wield immense power in shaping our culinary adventures. Whether it's trying out a new hotspot or revisiting an old favorite, the opinions of fellow diners often serve as our compass. Check out this article from Modern Restaurant Management (MRM) magazine to learn more. #restauraunts #reviewsmatter 🔍

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📚 Thompson Square Gardens Restaurant Company's Inspirational Book of the Week: "Brain Wash" by David Perlmutter, MD & Austin Perlmutter, MD 🧠 This week, we're excited to spotlight a truly transformative read: "Brain Wash". This powerful book dives into how our modern lifestyle choices—from the food we eat to our screen time habits—are affecting our brain health, decision-making, and overall happiness. The authors, a father-son duo, offer a science-backed guide to detoxing your mind, improving your mental clarity, and fostering deeper, more meaningful relationships. "Brain Wash" is a must-read for anyone looking to take control of their mental and physical well-being, especially in today's fast-paced world. Whether you're seeking personal growth or aiming to enhance your professional life, this book provides practical insights that can make a real difference. For a detailed review of "Brain Wash" and how its principles can be applied by entrepreneurs and beyond, check out the full article on our "Tasteful Blog" here: https://lnkd.in/gt-jvDnS Stay inspired with Thompson Square Gardens Restaurant Company! 🌟📖

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Now you do not need to guess what glass to use for a specific varietal

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Cognac in the US in 2024 makes me think of Bordeaux early 2010s. There was a time when Bordeaux was popular. US Somms were going to Bordeaux, were tasting Bordeaux, had Bordeaux by the glass, were putting some on the list and cared about the overall appellation. Or so it seemed. Somewhere in the 2010s, one started to feel that the appellation itself might not have been doing so hot for a while but it wasn't apparent because of the brand power of and noise made by the top Grand Cru wineries. What was referred to as the "Bordeaux market" was a lot less solid than one thought. Those top estates had true brand power but the rest of the appellation had lost its allure. Turns out Cheval had been selling "Cheval", not "Bordeaux". 15 years later, Bordeaux as an appellation has lost its appeal but a few cool winemakers who make good wines & happen to be located in the region have developed a following. I think that Cognac in the US is in a dire spot: - there are very little "cognac based" cocktails on drink menu and even less people ordering them when they exist. - the neat Cognac drinker seems extinct - the market for non-mega-brands is made of a very limited amount of enthusiasts, most of which coming from a whiskey background. In a word, "Cognac" has lost it's cool factor. Sure Cognac still retains a strong image but it has grown disconnected from who the drinker is and what she is looking for. Is there a future for a "Cognac category" in the US? maybe be, but it will be extremely hard to get messages to sound relatable to the potential consumer. Now i believe there is definitely spots to be taken by those good artisanal makers/distillers/brand owners who would be astute enough to understand how to communicate with the US drinkers, start doing it yesterday & become relatable. Real-talk, understanding of the US (drinking) culture & true story-telling from the people making great quality stuff, genuine brand-building done by the brand itself can lead to the emergence of true artisanal Cognac players in the US.

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Do you need a new COLA every time your update your wine labels? No a lot of changes are covered by the approved COLA you have already. Below are the changes you can make without submitting a new COLA.

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An interesting article to share, about Chablis's growth in the U.S. market, capturing a fascinating trend—especially notable given the overall downturn in global wine sales. Despite the main reason of Burgundy trend, with a shift in young consumers' eating habits toward healthier patterns, many are now enjoying more white meat (even myself eating more white meat and fish than red meat now) —and naturally, more white wine too! Chablis stands out as a fantastic choice, perfectly aligned with the Burgundy trend but offering exceptional value for money. Even Grand Cru wines come at surprisingly affordable prices. Quality without compromise😊 #winetrend #chablis #burgundy #frenchwine #wineindustry

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