American Spirit 'white whiskey' expands market

A new craft white whiskey.

Just last fall, partners Jim Chasteen and Charlie Thompson created a white whiskey they called American Spirit Whiskey. Now, they've opened a new whiskey blending and bottling operation in North Charleston, SC, to support the growing distribution of the craft brand in the Southeast.

American Spirit Whiskey label is being introduced to several markets in South Carolina this week. It already had been distributed to more than 250 restaurants and stores in Georgia, where the company was founded.

“We look forward to showing South Carolina residents that our product is one that can be sipped on its own as well as easily pulled out of the liquor cabinet at home or local restaurant to make a quick mixed drink,” Thompson said in a news release.

Chasteen said the company, which is headquartered in Atlanta, hopes the label can change the perception of whiskey as a quality drink.

“Southern culture and nostalgia for classic Americana are at the root of our whiskey, which makes it appealing to a broad range of spirits drinkers,” he said in the news release.

Unaged white whiskies form a fast-growing market niche that in my experience vary greatly in quality and character. Chastee and Thompson say their small-batch product is ASW is made in using bourbon-quality, un-aged whiskey -- 95% grain neutral spirits, 5% spirits from corn, rye and barley, bottled at 80 proof. They use a "specialized" filtering system that removes the bite typical of unaged whiskey.

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'The Imbiber' debuts new satellite radio show

Dunn behind the mike.

Dan Dunn, who writes about adult beverages under the title of "The Imbiber," will debut his new SiriusXM Satellite Radio show this evening.

"Dan Dunn's Happy Hour" will be heard from 7 to 8 p.m. (Eastern Time) on SiriusXM Stars Too (channel 104) every Thursday, then rebroadcast on Friday at 10 p.m. and Saturday at 5.

Dunn, an unrepentant wise guy and darned entertaining at it, notes, "Over the years, people have often told me that I have a face for radio. I, in turn, have kicked those people in the junk as hard as I could. But now that I'm going to be on SiriusXM ... the company's lawyers have advised me to let that clichéd, yet inexplicably irresistible insult slide. Such restraint is a small price to pay, I guess, for a shot at the BIG TIME! After all, anyone who's paying attention knows that radio is the up-and-coming new medium."

The debut show tonight will be broadcast from inside the 10 Pound Bar at the Montage Hotel in Beverly Hills, CA.

"We're going to do the show remotely from different locations every week: bars, lounges, wineries, distilleries, festivals... anywhere, really, where the management insists you show a valid ID to gain entry," Dunn said.

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Connecticut House OKs Sunday sales bill

HARTFORD -- Connecticut has moved closer to ending its ban on Sunday alcohol sales, among other actions involving the industry.

House Bill 5021 was passed this week, allowing sales on Sunday and certain holidays. It also calls for increasing from two to three the number of liquor stores a retailer may own. The vote was 116-27.

The bill now moves to the Senate where it must be approved my midnight May 9, the final day of the current legislative session.

If approved, Sunday sales would immediately be allowed, with any other aspects of the bill going into effect on July 1.

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Independent slams Beam for withholding Irish spirit

Lord Henry Mountcharles

• From the Irish Independent

A decision by the new owners of Cooley Distillery not to supply whiskey to independent operators has been slammed as "anti-competitive" by Slane Castle owner Lord Henry Mountcharles.

An angry Mountcharles said he had to cut short a U.S. marketing trip for his own-label brand when he discovered that the international Beam group would not sell him any more whiskey.

"It is not what they have done, it's the way they did it. It feels like we've been cut off at the knees," he said.

Former Cooley director Willie McArthur, now working in a marketing role for Beam -- producers of the Jim Beam bourbon brand -- said the own-label sellers were unwitting victims of the "runaway" success of Irish whiskey.

"The speed at which sales are growing caught everybody by surprise, including the new owners of Cooley. They have done a full review and the sales people say we may need more whiskey than we actually have.

"We aim to create another Jameson -- we are thinking at that kind of level. We have to make sure we do not run out of whiskey in three years' time," he said, explaining that this potential shortage explained the abrupt nature of the withdrawal.

He added, "We have contracts with a few customers but most, like Lord Henry, would just place orders as required and we cannot accept new orders."

Slane Castle Irish Whiskey was launched in 1999, targeting the premium U.S. market, with Irish prices of €50 a bottle, or about $65 American.

"We were about to sign a large distribution deal in the US when we learned our supplies would be cut off," Mountcharles said.  "I told Beam I regard their actions as anti-competitive. We won't take this lying down and I'm considering whether it could be referred to the Competition Authority."

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U.S.-Brazil pact should boost cachaça sales

Scotch whisky has long been regarded as being made in only one place. Scotland.

That is largely due to the vigilance of the Scotch Whisky Association (SWA), a feisty trade group that rigorously monitors the world spirits industry to be sure no one is trying to pass off their wares as "true Scotch whisky" without it being precisely that.

The same cannot be said for many other types of spirits, unlike such things as bourbon and tequila, which have specific government-enacted regulations about their creation.

I was chatting over cocktails the other day with Gavin Hewitt, chief executive of the SWA and a man who knows a thing or three about global trade. He has headed the organization since 2003 and concurrently has been president of the European Spirits Organisation since last November. Before that, he was the British ambassador successively to Croatia, Finland and Belgium, and worked in a number of other diplomatic postings around the world.

Our topic was regulation in the manufacture and quality of various spirits, and cachaça, the distilled sugar cane liquor, was cited as a prominent example, particular with the upcoming visit to the White House of Brazilian President Dilma Rousseff.

Cachaça is the base for the caipirinha cocktail that has so enamored tourists to South America in recent years that they demanded it when they returned home. That demand has been answered in many of the better cocktail lounges and bars throughout the U.S.

In my view, that means those consumers should be able to know the source of the cachaça is held to certain standards in purity and safety rather than being just anything tossed together and put in a pretty bottle. After judging several cane spirit competitions, I can attest to the fact that the latter has been the case too often and that quality has often been wildly erratic. Hewitt concurred.

"We do need some sort of uniformity in quality for such spirits," he said. "I'm not in favor of government or industry over-regulation, but there is the matter of safety and value for the money."

There are as many as 2,000 different names for cachaça in the vernacular, according to one authoritative Brazilian publication. Many cropped up over the years as illicit distillers sought to call their distilled sugar cane something that would not attract the attention of government tax collectors and regulators or even back in the days when the spirit was banned.

Now, the matter of quality seems well on its way to being addressed. In recent days, the U.S. and Brazil have exchanged letters of intent to increase trade in cachaça -- the bulk of which is made in Brazil -- and bourbon and Tennessee whiskey. This was part of President Rousseff's visit and various trade agreements discussed at the time between the two huge nations.

Specifically mentioning cachaça is a major change because since 2000, Brazil has had to label it "Brazilian rum," putting into a much more competitive market niche, because cachaça was not specifically recognized by the U.S.

Under the agreement, the U.S. pledges to recognize cachaça as a distinctive Brazilian product, and Brazil promises similar recognition for bourbon and Tennessee whiskey, each of which has long been manufactured under specific regulations. Inherent in the agreement is that the Brazilian government will be monitoring the quality of the cachaça its distillers export to the U.S. and, presumably, elsewhere.

There are two types of cachaça, unaged (white) and aged (gold). White usually is bottled right after distillation, although some is aged for several months, and usually matures wood barrels for at least three years.

To understand the scope of cachaça in the Brazilian economy, it helps to know that there are an estimated 40,000 distillers making 4,000 different brands of cachaça with total sales $1.1 billion (U.S.) annually, according to the Brazilian Cachaça Institute.

Brazil, the world’s largest sugar exporter, sold $17.28 million worth of cachaça to 60 countries in 2011, mainly to Germany, Portugal, the U.S. and France.

U.S. Trade Representative Ron Kirk said in an e-mail, "Cachaça and bourbon and Tennessee whiskey are among the United States’ and Brazil’s most unique and well-recognized products. This exchange of letters represents a very positive development for both of our industries, and reflects our governments’ commitment to stronger bilateral trade ties.”

By definition, bourbon must be made from a mash of at least 51% corn -- although most is made of a much higher percentage, and be aged at least two years in new, charred American white oak barrels. Tennessee whiskey is a bourbon-style spirit that then is filtered through maple charcoal.

The recognition is not yet a done deal. The U.S. Alcohol and Tobacco Tax and Trade Bureau will publish notice of the proposed change and solicit comment. If it issues a regulation designating cachaça as a distinctive Brazilian product, Brazil then will reciprocate by recognizing the two U.S. whiskeys.

"Brazilians are rapidly acquiring a taste for the finest American whiskeys, and (this) agreement -- when implemented -- will ensure the integrity and authenticity of these world class drinks," said Peter Cressy, president of the Distilled Spirits Council of the U.S. (DISCUS). "Formal recognition for bourbon and Tennessee whiskey producers is critical because it will ensure that only those products produced in accordance with strict U.S. standards will be permitted for sale in the Brazilian market."

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Knob Creek Rye a winner even before release

The folks at Beam Inc, couldn't have scripted it any better.

As the Clermont, KY, distiller was getting ready to release its new Knob Creek Rye to the market it wins Double Gold and top honors in the "Best Rye Whiskey" category in the well-regarded San Francisco World Spirits Competition.

That wasn't the only honor the distiller took at that competition. Its super-premium Knob Creek Bourbon and Knob Creek Single Barrel Reserve each took Double Gold.

The Knob Creek line was created 20 years ago by Booker Noe, grandson of James Beam and sixth-generation master distiller, with a 100 proof bourbon. His son, Fred, now the master distiller, added the Single Barrel Reserve at 120 proof last year.

"We carefully handcraft Knob Creek Rye using a blend of the finest quality rye grains in order to bring our product to life in a way that only Knob Creek can," Fred Noe said. "Being named 'Best Rye Whiskey' proves that the patience and care we put into every bottle is worth the effort."

The new rye, bottled at 100 proof, will be on the market nationally in July, at a suggested retail price of $39.99 for a 750ml bottle.

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Italian wheat vodka expands U.S. market

"Vodka" and "Italy." Not two words that quickly come to mind in the same thought. That, however, may be slightly changed by a new marketing effort.

The maker of Purus Vodka, an organic wheat vodka imported from the Piedmont region of Italy, this month will double the number of U.S. states in which it is available.

Currently, you can find it in Florida, Ohio, Arizona and Missouri. It now is being shipped to stores in Texas, Illinois, North Carolina and New Mexico.

Purus, which made its market debut in 2011, is the flagship brand of an emerging portfolio of super-premium spirits brands owned by Pure Holdings LLC, in Clayton, MO.

Purus is distilled five times from organic wheat grown by a group of Italian artisan farmers. Pure Holdings launched the Purus brand with Grey Eagle Distributors, Missouri Eagle Distributors, and Krey Distributing in Missouri. The company has signed similar agreements in each of the four new states.

The brand received the "Superb (90-95) Highest Recommendation" from Wine Enthusiast magazine's "Top 50 Spirits of 2010," and has been named "Best in Category" and received a gold medal at the Los Angeles International Wine & Spirits competition. Its bottle is 100% recyclable with a tree-free label and soy-based inks, water-based adhesives and a sustainable cork closure.

The suggested retail price for the 750ml bottle is $36.

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Analysis: Craft distilling going nowhere but up

Anyone who has been paying attention knows the craft distillery movement in America is on the upswing. The question is, how far is up?

According to industry figures, there were 254 producing distilleries at the end of 2011, with more scheduled to come on line this year. A market analysis just released by Coppersea Distilling LLC, projects the industry will grow more than 300% over the next decade.

"Should current growth trends continue, the number of U.S. craft distillers will certainly grow to over 1,000," said Michael Kinstlick, CEO of Coppersea Distilling, located in West Park, Ulster County, NY. "Craft distilling is following the lead of the farm winery and craft brewery industries, which have both grown to support thousands of small firms."

To show the continued upward spiking of new firms, there were only a total of 24 in 2000. By contrast 50 new firms opened in 2011 alone.

"The tremendous activity and excitement in craft distilling has been increasing year-by-year," said Bill Owens, president of the American Distilling Institute. "Customers are looking to smaller producers for unique and more authentic spirits. Clearly, American craft distillers are only getting started, and this paper points to how far they can go.”

Frank Coleman, senior vice president of the Distilled Spirits Council of the U.S. (DISCUS), said, "The rapid growth of craft distilling in the U.S. market in many ways reflects both the recent modernization of the supplier tier and an important grassroots development in the public policy arena. The Council recognized this trend by creating a Craft Distiller Affiliate Membership program, which has grown from 12 founding members to almost 60 in two years. This paper provides important perspective on this fast-moving segment of the spirits industry.”

 Craft distillers operate in 45 states. The complete "white paper" from Coppersea Distilling can be downloaded here.

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Legal update: VA, WV ease spirits laws

Two states have modified their beverage alcohol laws to become more consumer friendly.

In Virginia, Governor Bob McDonnell has signed legislation giving the state beverage control commission authority to expand Sunday alcohol sales into markets statewide, effective July 1.

House Bill 896 passed the House on January 27 and the Senate on February 23.

In neighboring West Virginia, Governor Earl Ray Tomblin has signed legislation allowing consumers to sample up to one total ounce of liquor at distilled spirits outlets during a scheduled event, effective June 8.

The original House Bill 3174 was sponsored by State Rep. Bonnie Brown. It passed the House on February 20 and the Senate on March 10.

"Control states across the country are updating their liquor laws to reflect modern convenience and demand," said DISCUS Vice President David Wojnar, a vice president of the Distilled Spirits Council of the U.S. (DISCUS).

"We applaud governors Tomblin and McDonnell for working with members of the beverage alcohol community and passing legislation that is good for consumers and good for the state treasury, too."

DISCUS is the trade association representing producers and marketers of distilled spirits sold in the United States.

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Tuthilltown creates 'orchard' gin base

GARDINER, NY -- The craft distiller Tuthilltown Spirits is launching a new gin with a definitely different twist.

The average gin is distilled from some sort of grain then infused with a combination of botanicals. The Ulster County distiller -- the state's first licensed operation since Prohibition -- has, instead, created Half Moon Orchard Gin from a base of wheat and apples. It is believed to be the first New York distillery taking that direction.

Half Moon, named for the ship captained by explorer Henry Hudson when he chanced upon the river that now bears his name, differs from the usual gin making approach by changing the base spirit itself.

Says chief distiller Joel Elder, "We're in the heart of the American apple industry, so it's natural for us to turn to apples to create an original New York gin. Gin has become a battle of the botanicals, with more and more complicated recipes making use of obscure flavors that get lost in the mix. We chose to keep our botanical bill small and focus attention on the base spirit which makes up most of the gin, using the botanicals to complement and enhance the delicate flavors inherent in the base."

The new product is being released regionally this spring, with wider distribution being considered for later in the year.  

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Book review: '99 Pot Stills'

"99 Pot Stills." Photos by Bill Owens & Andrew Faulkner. American Distilling Institute/White Mule Press.

Anyone at all acquainted with the distilling process knows a still when (s)he sees one. But, what they see can differ -- often greatly -- from venue to venue.

From gleaming bronze appliances with soaring graceful swan necks to rinky-dink apparatuses cobbled together in the backyard, a still is a still is a still. In other words, the operational theory remains the same no matter the design and style of the still.

Bill Owens, founder and president of the American Distilling Institute, and Andrew Faulkner put their collection of photos of various stills taken all over the country into this picture book. Even for the experienced distillery visitor, it has some eye-opening pictures. Here are some examples from the collection:

Black Heron Spirits, West Richland, WA.

Tom Cooper, Colorado Gold Distillery, Cedaredge, CO.

David Mahaffey with licensed experimental still.

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Belvedere in the stew over bad ad

Belvedere Vodka's uber-offensive ad -- seen over there ➨ -- not only was a flop in the court of public opinion, it now is landing the company in court to defend against a lawsuit.

What is widely known as the "date rape ad" uses an actress/model's image which she claims Belvedere did not have permission to use.

Alicyn Packard's original image appeared in a still photo from a comedy skit in which she appeared for Strickly Viral Productions.

In a statement, Packard told KTLA television, "To be affiliated with an ad that's so offensive to so many has just been horrible."

Belvedere President Charles Gibb has publicly apologized for the ad, which briefly appeared on Belvedere's Facebook page on March 23, saying it "should never have happened. … The content is contrary to our values and we deeply regret this lapse."

Belvedere also made a donation to RAINN, an anti-sexual-violence organization.  

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2 new specialty vodkas released

A pair of vodka makers has added to their lines, something that has become a regular business activity for virtually all such distillers in the crowded market category.

Blue Ice Vodka today announced the release of Blue Ice G Vodka, a multi-grain recipe that is the third item in its portfolio along with the original Blue Ice Vodka, made from potatoes, and Blue Ice Organic Wheat Vodka.

The new iteration from owner 21st Century Spirits of California is packaged in the familiar raised-glass icicle bottle, but a red signature "G" for grains makes it stand out from its siblings.

Suggested retail price is $15 for the 750ml bottle.

Elsewhere, the Swedish potato vodka maker Karlsson’s has added Batch 2008 Gammel Svensk Röd to its portfolio.

Karlsson’s Gold is distilled from a variety of potatoes harvested on Cape Bjäre, Sweden. This new expression is made from a single strain of potato -- Gammel Svensk Röd, grown in the same region.

Because of the specificity of its base, it carries a higher suggested retail price -- $80 for the 750 ml bottle.

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Cooking up a historic stew in Mount Vernon

Dave Pickerell (left) and Bill Lumsden proofing the distillate.

MOUNT VERNON, VA -- It was a scene that would drive a credentialed chef mad. Four proud master distillers working elbow-to-elbow in the same hands-on operation, seeking to create one historic concoction. It turned out to be anything but too many "cooks" spoiling the stew.

The occasion was a one-off project to make a Scottish-style single malt whiskey in George Washington's re-created distillery on the grounds of his Mount Vernon plantation this week.

"This is surprisingly nuanced so early in the run." ...  "Is it running too hot now?" ... "This would be nice over a cube of ice." ... "Some time in the wood and I think we've got a real winner." ... "Speaking of ice, do we have any? This really needs to be cooled down." ...

The comments tended to overlap one another as the distillers and the regular distillery staff went from one still to another in the line of five that dominates the 1790s-style building that was recreated and opened in the fall of 2006.

Hands briefly grasping the copper still column to check the heat of the evaporated distillate, fingers darting in and out of the stream of clear distillate emerging from a small tube aimed at a collection vessel, tasting, testing, tasting again, suggesting modest changes in the process that would bring out the nuttiness and inherent sweetness and heat of the malted barley used to make the mash.

From left: John Campbell, Bill Lumsden, Andy Cant, Dave Pickerell.

Except for the presence of the Scottish contingent, it was a typical distilling day at Mount Vernon -- well, except for one other thing. The aforementioned barley wasn't local. It had been shipped from Scotland, ground in the ingenious gristmill adjacent to the distillery, and used to start off the process.

This was a first-ever, and it closed a circle at the distillery, where a Scotsman named James Anderson expanded his role of George Washington's farm manager to master distiller after convincing the great statesman to turn his surplus grain into what he referred to as "liquid gold."

The enterprise went on to become the largest distillery in the young nation, and operated even after Washington's death in 1799 -- until it burned to the ground in 1814, becoming forgotten for two centuries, until its foundation was uncovered in a 2000 archaeological dig.

To modern distillers used to working in highly automated, state-of-the-art facilities with their huge, towering stills, this was quite a departure -- a tightly constructed domain of wood and stone and brick and copper, the only such distillery in North America, and perhaps beyond, that is a working model of how it was done in the 18th Century.

"Modern day distilling is all carefully controlled, measured, analyzed and automated," said Dr. Bill Lumsden, master distiller and head of whiskey creation for The Glenmorangie Co. "I am truly thrilled to have the opportunity to lead this project and actually roll up my sleeves and get my hands dirty," an enthusiasm illustrated by the baggy blue coveralls he was sporting.

"As a master distiller, you genuinely learn something new every single day, so I can't wait to supplement my knowledge of making Glenmorangie with something a little bit more old fashioned."

The other Scottish experts were Andy Cant, master distiller and Cardhu Group manager who oversees a number of different distillation products including those that are the heart of the Johnnie Walker blends, and John Campbell, distillery manager at Laphroaig on the island of Islay, a post he got at the tender age of 34 as the first island native to run the distillery since it was built in 1815.

Actor portraying James Anderson peers through the steam.

This was the first visit for any of them to Mount Vernon. They were hosted by the local master distiller, Dave Pickerell, former master distiller for Maker's Mark and now an industry consultant who spends eight months of the year flying around the country to work with his 20 or so client distilleries.  

As Pickerell explained, "This was a particularly challenging opportunity in that we had to invent and build a relatively efficient means of hand-separating the grain solids from the liquid between the mashing and fermenting operations, using items that would have been generally available in the late 1700s. That is a major difference between the whiskey production process in the U.S. and Scotland. In the U.S., we generally tend to leave the grain in during fermentation and distillation."

As I reported after witnessing the first work session of the three-day project, the venture was so successful it produced an especially fine first run from which a 15-gallon cask was filled with the heads of the distillation, to be aged separately from the general run and named the "Director's Cut."

Overall, the goal was to produce 100 bottles of the single malt, to be aged three years as is the Scottish way, in specially constructed casks, then sold around the world to support various charities. The number also is in recognition of the centennial year of the Scotch Whisky Association which supported this project along with the Distilled Spirits Council of the U.S. (DISCUS).

DISCUS, not so incidentally, spearheaded $2.1 million in distilling industry financial support for the distillery reconstruction and has an ongoing relationship with the Mount Vernon complex.

A distillery worker stokes the still firebox.

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Scottish-American venture a success at Mt. Vernon

The historic cask signed by Scottish distillers

MOUNT VERNON, VA -- Don't you just love it when a plan comes together ... and then exceeds expectations?

That's exactly what happened today at the recreated George Washington distillery here when master distiller Dave Pickerell and a contingent of Scottish distillers began making the first batch of single malt whiskey created here and exceeded all expectations on the first go-round.

In the normal course of commercial distilling, the first pass is completed when the "heads" of the distillate are removed and returned for a second pass through the still to smooth out this particular portion. However, the initial results were so pleasing, using local water plus malted barley brought from Scotland, that Pickerell and his colleagues decided to bottle it in ex-bourbon casks for several years of aging as Mount Vernon Malt Whisky -- no "e" in whiskey as a nod to the Scottish guests -- Director's Cut.

It went into a 15-gallon cask, christened No. 16, at about 55% alcohol by volume, or 109.2 proof. I had the distinct pleasure of pouring the second small pitcher of the new whisky from the collection container into the barrel.

It undoubtedly will fetch a decent price when ready to join previous Mount Vernon distillations, such as rye whisky and a now-aging apple brandy made several months ago.

Joining Pickerell, a well-known American distiller, were Scottish master distillers Bill Lumsden of Glenmorangie, John Campbell of Ardbeg, who also makes Laphroaig, and Andy Cant of Cardu, which makes much of the main spirit for the Johnnie Walker blends.

The effort was a joint venture supported by the Distilled Spirits Council of the U.S. (DISCUS) and the Scottish Whisky Association, which in October will mark its 100th birthday.

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Going 'Mad,' Man, over classic cocktails

Which came first, protest or promotion?

Gerber (left) and Clooney. (Getty Images)

Hollywood superstar George Clooney, was arrested on March 16 for participating in a peaceful protest at the Sudanese embassy in Washington, DC.

At the same time, folks from his business entourage began talking it up that Clooney has teamed up with pal Rande Gerber, model Cindy Crawford`s restaurateur/husband, to create a new line of tequila.

Interesting how celebrity arrests and the like frequently coincide with business ventures.

The new product will be called Casamigos. Gerber said he and Clooney plan on "making the liquor available to all." I'm not sure what that means, unless it's a broad hint that it won't be priced at the premium level.

Gerber several weeks ago introduced Caliche, an aged white rum, in an interview with The Wall Street Journal. His venture with Clooney, a separate activity, was briefly mentioned in the article but didn't get big media play until this week.

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Mexican tequila pioneer dead at 87

González Estrada

JALISCO, Mexico -- Julio González Estrada, 87, a prominent figure in the tequila industry, has died at his home in this western Mexican state.

In 1951, González Estrada created the Tres Magueyes brand, which later became Tequila Don Julio, one of Mexico's first premium tequila brands.

He eventually sold the brand to Diageo in a $150 million transaction. He then backed an enterprise run by two of his sons -- he and his wife Dorothea Garcia had nine children -- that made tequila under the label Reserva de los Gonzalez.

"We are deeply saddened to announce that Don Julio González Estrada, the industry legend and founder of Tequila Don Julio passed away on Tuesday, March 20," said Maggie Lapcewich, president of Diageo Global Tequila.

"González’s passion, devotion and innovative thinking changed the world’s perception of tequila. His namesake brand, Tequila Don Julio is the world’s first luxury tequila and helped create a new segment for the category. We are immensely proud to carry on his legacy and continue to craft a tequila that is worthy of his name. Our hearts and thoughts go out to his family and those that were touched by his pioneering spirit. His main ingredient was passion and passion above all else defines excellence."

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Campari America joins DISCUS

WASHINGTON, DC -- The Distilled Spirits Council of the United States (DISCUS) has announced that Campari America has joined the trade association, composed of most major U.S. producers and marketers of distilled spirits.

"We are pleased to announce that Campari America has joined the Distilled Spirits Council,” said DISCUS President and CEO Peter H. Cressy. "Campari America is a top supplier in the US managing a premium portfolio that includes many popular and fast-growing products in this market, among them SKYY Vodka, Wild Turkey Bourbon, Wild Turkey American Honey, Campari, and Cabo Wabo Tequila. In addition, Campari shares DISCUS member companies’ strong commitment to corporate social responsibility and the three-tier system.”

Campari America is a wholly-owned subsidiary of Davide Campari-Milano S.p.A., which with its affiliates (Gruppo Campari), comprise an international beverage powerhouse making it the sixth-largest spirits company in the world.

Gerry Ruvo, chairman and CEO of Campari America, said, "DISCUS is the global leader in advocating responsible public policy for the distilled spirits industry. Given the significant role spirits manufacturing and sales plays in US commerce and today’s job market, we felt it important to join forces with DISCUS in support of one of America’s most valued, thriving industries."

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Controversial Scottish distillery gains a step

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• From the Aberdeen Press & Journal

Highland Council planning officials have recommended that a controversial whisky distillery on the remote Ardnamurchan Peninsula be approved, despite attracting 52 letters of objection.

However, out of 169 representations from the public -- most from non-residents -- 105 were in support of the £5 million (US$7.9 million) development by Adelphi Distillery Ltd.

The application has split the communities that line the peninsula, with West Ardnamurchan Community Council supporting the plan and Sunart Community Council -- which covers the area to the north of the proposed site at Glenbeg -- objecting to it.

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Johnnie Walker says farewell to Kilmarnock

Mock funeral mourns the passing of a factory.

• From BBC News.com

KILMARNOCK, Scotland -- The historic link between Kilmarnock and Johnnie Walker whisky has come to an end after 192 years.

On Friday, the last Red Label was bottled at the Ayrshire plant before the final shift clocked off.
The world's largest distiller, Diageo, announced in 2009 that it was closing the Kilmarnock facility, where more than 700 people were employed.
Some staff are moving to other jobs, others have agreed to severance pay, and 82 are being made redundant.

The closure announcement sparked local protests and an angry reaction from First Minister Alex Salmond. But he failed to persuade Diageo to keep the plant open. Since then, nearly 200 staff have found other jobs with the company, most in Glasgow, with a few moving to the expanded bottling plant in Fife.

A total of 430 workers agreed to severance pay, and 82 have been forced into redundancy.
The last bottle of Johnnie Walker Red Label is destined for a local exhibition of the brand's history, which goes back to the first sale of Walker's Kilmarnock Whisky in 1820.

A third of Diageo's land in the town is being given to Kilmarnock College, while it decides what to do with the rest of it.

Staff at the plant are being invited back to a party this summer, when each will be presented with a limited edition special bottle of Johnnie Walker.

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A special cocktail for Tim Tebow

The popular athlete.

NEW YORK -- Tebowmania already has struck many parts of the city, now that Tim Tebow is a member of the NFL's New York Jets.

Doubtless there are hundreds of businesses that would be happy to have the ultra-clean-cut athlete pay a visit. Brother Jimmy's, a sports bar in the Murray Hill neighborhood, has come up with a particularly interesting enticement.

It is offering a cocktail called "No Sex On the Beach," a non-alcoholic version of the popular drink "Sex On the Beach."

Here's a recipe for the original cocktail. A non-alcoholic version can be made by skipping the schnapps and vodka and substituting peach puree.

SEX ON THE BEACH

⅔ ounce peach schnapps
1⅓ ounces vodka
1⅓ ounces cranberry juice
1⅓ ounces orange juice

Combine ingredients in a cocktail shaker with ice. Shake and strain into a highball glass filled with ice.

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Connecticut closer to Sunday sales OK

HARTFORD, CT -- Legislation to end the ban on Sunday alcohol sales cleared a major hurdle today when it passed the General Law Committee.

The revised bipartisan compromise legislation allows for alcohol sales on Sunday and certain holidays; would allow retailers to own three liquor licenses, one more than now permitted, and a task force to study other potential liquor law reforms.

The bill now moves to the Joint Finance, Revenue and Bonding Committee and then on to the full House and Senate where it must be approved by midnight on May 9, the last day of the legislative session. The bill would become effective upon passage for Sunday sales, and July 1 for all other measures.

"Bringing Connecticut’s alcohol laws into the 21st Century is a long-overdue modernization that will help give consumers the convenience they want and small businesses the opportunity to start growing,” said Jay Hibbard, vice president of the Distilled Spirits Council of the U.S. (DISCUS).

Connecticut and Indiana are the only states that still have restrictions on Sunday sales of beer, wine and spirits.

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WV spirits tasting bill awaits governor's OK

CHARLESTON, WV -- Proponents of a bill that would allow consumers to sample liquors at distilled spirits outlets are waiting for the final action needed to implement it -- Governor Earl Ray Tomblin's signature.

The state legislature's action pn Saturday to pass the bill was hailed by the Distilled Spirits Council of the U.S. (DISCUS).

"States across the country are updating their liquor laws to reflect modern convenience and demand," said DISCUS Vice President David Wojnar, noting that West Virginia joins neighboring states Kentucky, Maryland, Ohio, Pennsylvania, and Virginia in allowing tasting events at restaurants, bars and now liquor stores. "Spirits tastings are a responsible marketing tool that ultimately generates revenue for the state by boosting consumer interest in premium products."

House Bill 3174, sponsored by State Rep. Bonnie Brown, gives adult consumers the opportunity to sample up to one ounce of spirits during a scheduled tasting event. The bill passed the House on February 20 and the Senate on March 10. Once signed by the governor, it would take effect June 8.

Wojnar noted that five "control states" recently have changed their laws to allow spirits tastings at distilled spirits outlets. They are Washington (2011), Michigan (2010), Virginia (2010), Maine (2009) and Vermont (2009). West Virginia would become the ninth state since 2009 to allow spirits tastings at liquor stores for a total of 36 states, according to DISCUS. Seven other states considering spirits tasting legislation are Georgia, Kansas, Mississippi, Oklahoma, Rhode Island, Utah, and Wisconsin.

"Spirits consumers are fascinated by cocktail culture and curious about how to discern between the 5,000 spirits products on the market," Wojnar said. "In today’s economy customers want to know what a particular Single Malt Scotch or Bourbon tastes like before spending $40 to $50 on a bottle."

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French join the world of whiskey making

Chalk up another offbeat entry for the whiskey world. From the Cognac region of France comes a little something called Bastille 1789, a French-grain blended whiskey.

This is quite a departure for a country best known for producing wine and liqueurs, although in recent years the creation of Grey Goose and Ciroc vodkas and Citadelle gin, all respected products, have broadened the French portfolio.

The Bastille 1789 has a mashbill of barley and wheat grown in the northeast of France, an area that has long supplied barley for some Scottish distillers. It is fermented in Cognac with water from a spring in the Grand Champagne sub-region of Cognac. The distillation is done in alembic pot stills normally used for making brandy. It is aged in a combination of French Limousin oak, cherry wood and acacia casks, then blended.

The finished product is 40% alcohol by volume (80 proof) and sells for a suggested retail price of $29.95 for the 750ml bottle.

The initial limited release is being made in Washington, DC, as well as Pennsylvania,Connecticut, Florida, Illinois, Maryland, Massachusetts, New Hampshire and New Jersey, with the rest of the nation receiving product beginning in May.

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Something to try in your spare time

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Join me for a chat and a tasting on public radio

Regular listeners of WAMC Northeast Public Radio's "The Roundtable" may have come across wine and beer tastings done on the air. The scope will be broadened to include spirits when I visit with host Joe Donahue next Thursday, March 15.

In addition to talking about my new book, "Barrels & Drams: The History of Whisk(e)y In Jiggers and Shots," I'll be bringing along some whiskies you won't usually come across, and we'll be sampling them and sharing our reactions. So, be sure you have pencil and paper -- OK, you can use tech gadgets to make notes if you must -- to jot down the names of these unusual spirits.

"The Roundtable" is broadcast from 9 a.m. to noon. I'll be on the air at 11:30 a.m. WAMC Northeast Public Radio is heard in seven states and Canada. You can pick the station frequency that best suits you from this list.

In addition, you can download interviews from the WAMC online archive. Thus, if you miss tuning in to this live program there's no excuse for not catching up later. So there.

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The whisk(e)y season is dear to Ireland, Scotland

The portal is about to open on a season dear to the Celtic folk of Ireland and Scotland and, indeed, their millions of descendants all over the U.S., Canada, Australia and elsewhere.

March 20 will bring in Alban Eiler, known elsewhere as the spring solstice or vernal equinox when day and night are the same length. Weather be damned, it means spring has arrived and will last until June 20, the longest day of the year, when we will encounter Alban Heruin, the summer solstice. (The winter solstice is Alban Arthuan, the autumn solstice Alban Elved.) In between Eiler and Heruin we have such frolics as St. Patrick's Day on March 17 and Tartan Day on April 6. Both are celebrated with merriment of many sorts, but each has a historic reason for being marked.

St. Patrick's Day honors the patron saint of Ireland who drove the snakes into the sea where they mutated and re-emerged as sharks, politicians and TV reality show producers.

Tartan Day celebrates that time in A.D. 1320 when King Robert the Bruce and his Scottish parliament sent off a letter called the Declaration of Arbroath to Pope John VIII in Rome, asking him to get the English off their backs. That worked so well that England still rules Scotland to this day despite current rumblings about some sort of separation.

Both historic events, as well as the arrival of Easter, spring and a bunch of other traditional religious and secular days, will in this span be marked in many communities with once-a-year church attendance, parades, festivals, dances, silly hats and drink specials at your favorite pub -- featuring Scotch and Irish whiskies, in particular.

The line between Scotch and Irish distillations is blurry for some, although there are true distinctions. Scotch makers allow their barley to sprout, then dry it. The Irishhttp://www.youtube.com/ use raw and malted barley while Scotch is entirely malted barley. Scotch whisky usually is distilled twice, Irish three or more times, which sometimes creates a lighter spirit. And, Scotch is cask aged for at least two years, Irish at least three. Plus, The Irish spell their spirit "whiskey," while the Scots -- and Canadians -- omit the "e."

As is the case with most such things, there is no right or wrong, best or worst. There is only personal preference.

Although Ireland has only three distilleries — Bushmills in County Antrim, Northern Ireland, and Cooley in County Louth and Midleton in County Cork, both in the Republic of Ireland — they produce a very wide range of spirits.

Bushmills, for example, is preferred by many. It is turned out in the world's oldest whiskey distillery, founded in 1608 by Sir Thomas Phillips under license from James I of England.

In Scotland, there are about 125 distilleries, ranging from tiny enterprises to major commercial venues that crank out all sorts of base whiskies for a multitude of brands. The distilling industry is the No. 2 revenue producer in Scotland, second only to North Sea oil production.

So, armed with a bit of history and a bit of knowledge, go forth and celebrate the season, no matter your heritage. Those Celts produce enough variations to satisfy any taste.

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Grant & Sons releases Madeira-finish single malt

The Scottish distillery William Grant & Sons has just released a new product.

Glenfiddich Age of Discovery -- Madeira Cask Finish is a 19 year old single malt whisky. It was matured in new and refill oak casks, then re-racked into casks that were used for maturing Madeira, a sweet fortified wine.

The whisky is presented in a black glass bottle with a red cartouche compass, inside a display box decorated with illustrations that show the travels of Portuguese explorers.

The company says the Madeira cask finish celebrates the pioneering spirit of Portuguese explorers in the 15th Century. Madeira is the name of a North Atlantic archipelago and is an autonomous holding of Portugal.

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Bushmills releases honey-touched whiskey

Bushmills Irish Whiskey today announced the release of Bushmills Irish Honey, the latest such product dropped in that niche in the world market.

The new expression is based on Bushmills Original Irish Whiskey, a triple-distilled product of malted Irish barley and pure Irish water. It has an added touch of Irish honey "and other natural flavors" that creates a new aroma and warmer finish.

"In creating Bushmills Irish Honey, I wanted to make a blend that had a smooth finish enhanced by warm characteristics, and that maintained the great taste and aroma of our original blend," said Colum Egan, Bushmills master distiller. "We knew that Irish honey, in the right quantity, would be the perfect ingredient to bring the blend to life."

Bushmills whiskies are produced and aged at Ireland's oldest working distillery, located County Antrim, Ireland. The company is owned by Diageo, the international spirits company.

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Time to cut Michigan’s wholesale alcohol monopolies

• This commentary was written by the director of the Morey Fiscal Policy Initiative at the Mackinac Center for Public Policy, a research and educational institute headquartered in Midland, MI.

By Michael D. LaFaive

State policymakers will reform Michigan’s antiquated alcohol regulations this year if Gov. Rick Snyder adopts ideas submitted by a liquor reform advisory panel he created months ago.

Change is certainly needed; in particular, the state effectively grants monopolies to a few lucky private, for-profit beer and wine wholesalers. These regulatory privileges should be struck from state law in the name of fairness and competition.

A basic principle of economic theory is that competition — or the threat of competition — is good for consumers. Monopolies facing no such threat are generally bad.
Recent Mackinac Center for Public Policy research suggests that nationwide, such state controls raise liquor prices by between 3 and 6.3%.

In the strictest sense, a business monopoly is a single seller of goods or services. Most businesses find it difficult to maintain monopoly status in a system of rugged competition. As Nobel Memorial Prize-winning economist George Stigler has written, "Most important enduring monopolies … rest upon government policies." Cable franchises and utilities come to mind.

Beer and wine wholesalers effectively possess monopolies because state law mandates that suppliers of beer and wine grant exclusive sales territories to wholesalers for the suppliers’ products. All retailers, such as liquor stores and bars, must buy their beer and wine from their area wholesaler. The result is a territorial monopoly.

You don’t need a Ph.D in economics to understand what happens when firms obtain monopoly status: Prices rise and services suffer.

Consider just one example. In 2002, Northwest Airlines was busted for trucking beer and wine to Detroit Metro Airport instead of acquiring it through a Michigan wholesaler. According to the Detroit Free Press, Northwest reported it was saving up to $3 million per year by shipping the alcohol to the Great Lakes state, rather than buying it locally.

Now multiply this experience by the thousands of businesses licensed to sell at retail — and by their hundreds of thousands of customers — and you’ll understand the magnitude of what is effectively a state tax that benefits territorial beer-and-wine wholesale monopolies.

[Go here for the remainder of the essay.]

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Push is on to let NH groceries sell spirits

• From Eagle-Tribune.com

New Hampshire residents may soon be able to stop by their local convenience store to pick up a bottle of booze.

If House Bill 1251 becomes law, the state would no longer have total control over the sale of most distilled spirits. The Granite State's grocery and convenience stores are only allowed to sell beer and wine.

But Rep. John Hikel, R-Goffstown, intends to change that. It's all about commerce and convenience, Hikel says. And increasing cross-border sales, some say.

Hikel is having trouble convincing the state Liquor Commission to back his bill. It claims the change could cost the state close to $1 million a year in additional enforcement costs to make sure liquor doesn't end up in the wrong hands.

But Hikel and other supporters of the bill, including co-sponsor Rep. Al Baldasaro, R-Londonderry, believe the state is more interested in retaining complete control over the lucrative liquor industry.

"The time has come where the state should be sharing this prosperity with the businesses of the state," Hikel said. "They are just trying to protect their territory in a big way."

Allowing New Hampshire's approximately 1,400 grocery and convenience stores to sell liquor would boost the economy, Hikel said. It would also prevent many mom-and-pop businesses from shutting down during tough times, Hikel said.

"These small grocery stores are struggling every day," he said. "This is a great jobs bill."

Hikel said only being allowed to purchase spirits at the state's 77 liquor stores is inconvenient. People have to drive an extra five to 10 miles in New Hampshire just to find a liquor store, Hikel said. If buying liquor at a food store, they are likely to purchase other products as well, he added.

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Nebraska: Tax flavored malt beverages

• From the Omaha World-Herald

LINCOLN, NE -- State liquor officials were weighing their options ... after groups battling underage drinking won a major victory in the Nebraska Supreme Court.

The court ruled that flavored malt beverages, such as Mike's Hard Lemonade and Smirnoff Ice, should be taxed as liquor rather than beer.

Diane Riibe, executive director of Project Extra Mile, said she was "beyond ecstatic" about the outcome.

"Justice came today for Nebraska's children and taxpayers," she said Friday.

Her group has long argued that higher taxes would discourage youngsters from drinking the fruity, sweet beverages, which critics dub "alcopops."

State taxes on spirits are $3.75 per gallon compared with 31 cents per gallon for beer.

Hobert Rupe, executive director of the Nebraska Liquor Control Commission, said the ruling puts Nebraska out of step with the federal government and most other states.

It would mean an increase in the cost of flavored malt beverages and would force them out of stores that are licensed to sell beer only, he said.

Rupe said the commission is considering its next step. Among the options, it is seeking a rehearing from the state high court. Another is to redouble efforts to change state law.

The commission backs a bill awaiting first-round debate that would classify -- and tax -- the drinks as beer.

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Louisville to host ADI Spirits Conference

The 9th annual American Distilling Institute's Spirits Conference & Vendor Expo is set for April 1-4 in Louisville, KY.

The focus this year will be on whiskies and rum. The schedule includes hands-on distilling classes and judge certification program, a disillery tour, an internship benefit dinner auction, and the conference itself that will include such topics as spirits judging awards, tax reduction, marketing, distillery construction, raw materials, yeast, blending and maturation.

Venues for the conference are Huber's Starlight Distillery and The Brown Hotel.

Registration now is open online.

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New tequila book delivers more than promised

¡HOLA TEQUILA! By Colleen Graham. Sellers Publishing. 128 pages, 75 color photographs by Shannon Graham. $15.95.

It's always a pleasant surprise to find a book that provides more than its cover promises. That is the case with "¡Hola Tequila!"

Colleen Graham, a professional bartender who writes the cocktails column for About.com, promises "Ninety creative cocktails and inspired shooters" -- and that they are -- in her subtitle, What she delivers, however, also includes 10 pages of how to set up a "tequila bar" that, in reality, can be the basis of any good home bar. She also provides variations on every recipe in the book, a true bonus.

In addition, Graham includes small essays on "Tequila Through Time," the distillery process for the agave specialty, and thorough explanations of each type of agave product -- tequila, mezcal, sotol, raicilla, bacanora and agave spirits.

Dotted throughout are excellent photographs by her husband/business partner Shannon Graham, nicely enhanced by the glossy paper stock and handy 6-by-8½-inch format.

This is a nicely-done book, due for release in March, that should gain a toehold in a crowded publishing niche. And, it should go a very long way to erasing the long-held but misguided lore that tequila is only for college benders. The noble spirit can hold its own against any fine liquor, and Graham holds her own against any other cocktail recipe specialty writer.

A few examples:

CHIMAYÓ COCKTAIL

1½ fluid ounces tequila
1 fluid ounce unfiltered apple cider
½ fluid ounce fresh lemon juice
¼ fluid ounce créme de cassis

Build the ingredients in an old-fashioned glass filled with ice. Stir well, garish with thin apple slices and serve.

ENVY

1½ fluid ounces blanco tequila
¾ fluid ounces blue curaçao
¾ fluid ounce pineapple juice
Dash of orange bitters

Pour the ingredients in a cocktail shaker filled with ice. Shake well and strain into a frozen cocktail glass filled with cracked ice. Garnish with a pineapple flag or a single maraschino cherry.

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