Tom Kohler, WSET III

With the end of 2024 in sight, you start to see many “Best of 2024” lists posted across industries and publications. For the #spirits industry, one constant is the performance and renown of Virginia Distillery Co. #AmericanSingleMalt offerings. Whether our Hardywood Park Craft Brewery Gingerbread Stout finished #singlemalt that landed on Whisky Advocate‘s Top 20 whiskies of 2024; our VDC Cabernet Cask which was the highest rated whiskey at this year’s #IWSC AND won American Single Malt of the Year from US Spirits Ratings; or our VDC Port Cask ASM featured in Wine Enthusiast‘s “Top 100 Spirits of 2024” article below, there is a reason why Virginia Distillery Company countinues to be the Most Awarded American Single Malt Distillery. With the recent American Single Malt Whisky category ratification by the Alcohol and Tobacco Tax and Trade Bureau, there’s no better time than now to discover the future of American whiskey - American Single Malt. And there’s no better place to start than the Birthplace of American Whisky - Virginia. Whether your year has been worth celebrating or full of challenges, may your glass be half full and your future be merry and bright! 🥃 #whiskey #whisky #distillery #yearend #holidays #CourageAndConviction American Single Malt Whiskey Commission Spirits United

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Pumpkins aren’t just for pie or décor—they shine as a unique ingredient in cocktails, adding warmth, spice, and seasonal flair. 🎃 Click the link below to read more about creative autumn cocktails! #intheMix #IMIagency #Paybev #WeeklyRoundup #BeverageMarketing #Mixology #FoodandBeverage #Cocktails #FallCocktails #PumpkinCocktails #Hospitality #Cheers #BuildingBetterBeverageBusiness

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Category Check-In: We know the low and no-alcohol beverage space has been on the rise, but it’s always good to hear from the experts. We were enthused to read the latest comments from Cindy L. Southern Glazer's Wine & Spirits executive vice president and general manager, Fine Wine, to Shanken News Daily. Key takeaways: 💡 On-premise is beginning to grow in the independent channel as more non- or low-alcohol wines are added as options to wine lists. 💡N/A sparkling options are on the rise with the trend toward regular sparkling consumption vs. special occasion only. 💡The consumers driving category growth are the legal drinking age to 35-year-old group. Read the full take at Shanken News Daily (link in comments). #DrinksIndustry #NonAlcoholicDrinks #NonAlc #ThoughtLeadership

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The U.S. wine market is poised for continued growth in 2024 🍷 The market accounted for $10.4 billion in sales through September 9, 2023, according to Nielsen. California is by far the most significant contributor of dollar value in the U.S., generating over $9.1 billion in sales to take up a 90% market share. Washington, the second largest wine-producing state, takes up a 5% share, reaching $486 million, while Oregon claims a 3% share at $261 million. The remaining U.S. states combine for $240 million in sales and a 2% market share. For more resources on wine, visit https://hubs.li/Q02CflDd0 🍇 #WineIndustry #WineProducingStates #FutureOfWine

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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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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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Ready to Shake Up Your Beverage Career? Looking for a new gig in the world of wine, spirits, and beyond? Beverage Job Scene is here to help! Gain instant, free access to our exclusive job spreadsheet, packed with the freshest roles in the beverage industry across the U.S. and Canada. This week, we’ve added 215 new positions—all waiting for talent like you! Hit the link in the comments to unlock the Beverage Job Scene sheet and give your career the boost it deserves. Cheers to finding your next big break! Pro Tip: Save this post so you can check back anytime! Employers: Want to feature your openings with us? Join our thriving platform to put your roles in front of premium industry talent. Follow the link below to get started! #WineJobs #SpiritsCareers #BevAlcJobs #NowHiring

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Ready to Shake Up Your Beverage Career? Looking for a new gig in the world of wine, spirits, and beyond? Beverage Job Scene is here to help! Gain instant, free access to our exclusive job spreadsheet, packed with the freshest roles in the beverage industry across the U.S. and Canada. This week, we’ve added 172 new positions—all waiting for talent like you! Hit the link in the comments to unlock the Beverage Job Scene sheet and give your career the boost it deserves. Cheers to finding your next big break! Pro Tip: Save this post so you can check back anytime! Employers: Want to feature your openings with us? Join our thriving platform to put your roles in front of premium industry talent. Follow the link below to get started! #WineJobs #SpiritsCareers #BevAlcJobs #NowHiring

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....with the rampant rise of RTD wine-based cocktails, which are, by some accounts, considered the best-selling segment within the entire canned cocktail industry.... https://lnkd.in/dYw5utxE courtesy via the Mark Brown Report INDEED!

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Woody Creek Distillers 70/30 High Rye Bourbon Whiskey Wins at 2024 Bartender Spirits Awards! At the 2024 Bartender Spirits Awards, the 6th edition which took place in San Francisco this May, Woody Creek Distillers won a Gold Medal, which is the ultimate seal of approval in the global spirits on-premise industry. Woody Creek Distillers 70/30 High Rye Bourbon needed to score highly in all aspects of judging: Mixability, Balance and Versatility, Taste, Mouthfeel and Finish, Package & Price. This competition recognizes that bartenders are the true influencers – their passions and tastes provide direction for the consumer, especially via their guidance with wine, beer or spirit recommendations. The creation of new drinks is often driven by bartender tastes and perceptions of current trends. Spirits were judged on the basis of: Mixability, Balance and Versatility, Taste, Mouthfeel and Finish, Package & Price. The Bartender Spirits Awards looks to identify spirits that should become additions to bar inventories. The aim of the spirits competition is to provide independent and honest reviews for brands looking to enter the U.S. on-premise industry.

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48% of consumers said they're drinking just less alcohol in general, and 34% of consumers surveyed said they are drinking nonalcoholic wine. The wine industry has been plagued with challenges and change for many years now, an interesting observation is that the hard choices we are facing now need to be addressed when times are good rather than waiting for the impact of what may need to be done. It was once called "future proofing" and maybe the industry should be able to take this thinking model on board as in general terms the industry is very slow to change and lacks adaptability. The ancient paradigm shift here is of course the 7 years of good harvest and 7 years of famine that struck ancient Egypt - old Joseph was a clever lad :) The shame is the industry is and does not act as one, it is not homogeneous by nature, today it is dog eat dog as wine makers and growers are manning the lifeboats as opposed to trying to work out how to avoid the iceberg. Happy Monday kids.

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Can burgers really survive the journey to 30,000 feet? 🤔 Red Robin CEO G.J. Hart weighs in on Shake Shack’s new partnership with Delta and shares his thoughts on the challenge of delivering quality at high altitudes.

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The Mezcal sector has been growing at an annual growth rate of 10% compared to tequila’s 7% increase. According to The Spirits Business, “In 2022 Tequila accounted for 96% of total agave spirits volume. Mezcal was responsible for a mere 3%, but it’s making headway – growing by 23% in volume between 2021 and 2022.” Sasma is pleased to offer several different types of agave-based spirits including 100% Smoked Agave Spirit, a mezcal alternative. Learn more about our agave-based offerings on our website, or inquire at [email protected]. To read more head over to ➡️ https://bit.ly/4c2Yeag #Mezcal #AgaveSpirits #SpiritsIndustry

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The US spirits market (volumes down -2%) declined for the first time in nearly 30 years in 2023, and every major TBA category saw volume declines, except for tequila, some US whiskey segments and RTDs. Looking forward, tequila is poised to add the most incremental value to the US spirits market by 2028, driven by premium-and-above expressions. https://lnkd.in/eMsyPt_R

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The expansion continues! Another key component will be the ability of this growth to connect and identify with on- and off-premise needs. Something they clearly know a bit about already! https://buff.ly/3WLdJOZ (Soft paywall)

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The forest through the trees… REMEMBER, 100,000,000 gallons of imported wine MORE in one year came into the U.S. between 2021-2022 as a result of the 325,000 tons of rejected smoke fruit in 2020. That imbalance hit the vineyards AND the domestic shelf in 2023. Somebody….ANYBODY? ….and this too shall pass. The perfect storm of the post-pandemic wine imbalances has 2-3 years of rebalancing, and then back to ‘normal’(?) Maybe, as normal is a permanent reset of increased imports….and that’s ok depending on whether your’re a supplier trying to reset or on the sales & distribution side with ‘the world your oyster’. It will balance if we dig into the data and SLOW DOWN before knee-jerk reactions potentially extend the difficulties. Wine Institute ? California Association of Winegrape Growers ? WINEAMERICA ? Consulting Wine/Wine Concepts & Design, Intl. #internationaltrade #tradebalance #wineindustry #businessintelligence Lodi Winegrape Commission Jed Lucey Judd Wallenbrock Nicholas M. Karavidas

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