TheRumLab Industry Newsletter Week #4 of 2024
The Rum Lab
TheRumLab - Our main focus is Rum Education. We do so through our digital magazine, events, infographics, and more.
MIKE SEHZUE Sangar Rum,Owner
Visiting Liberia in 2010, Mike Sehzue got to see firsthand the struggle that people of his father's home country were going through as a result of 14 years of civil war. Challenges were many and the growing pain ran deep. The country was hard at work to rebuild infrastructure, power, and clean systems.
Mike wondered, what would be the best way to help his people and make their lives better. The answer was to help spur the country's economy. He foresaw a promising opportunity with his family's sugarcane plantation and 100+ years of beverage production that could be the foundation of a global enterprise to produce and export beverages made from the natural resources rich in West Africa. That is how the idea of Miseh Distilling, a medium-scale distillery that is located in the growing agricultural center of Nimba County, Liberia, evolved. Let's learn more about him in this interview:
TRL: Who is Mike Sehzue? Mike Sehzue (SAY-zoo) is a program officer within MCC’s Financial, Investment, and Trade (FIT) team. ?Mike has experience developing global small businesses in emerging markets as the Founder and Owner of AME Imports and Miseh Distilling, producers of Sangar Rum, in Nimba County Liberia where he coordinated the importation of materials and exporting of finished products to North America and Europe. Before founding AME Imports/Miseh Distilling, Mike served six years as an Engineer Officer in the U.S. Army. ?He also developed project management skills as a global project services leader within the oil & gas industry. Later, Mike served as a strategy and operations management consultant focused on operations transformation. ?He also led a non-profit chapter focusing on entrepreneurial ecosystem building and economic development through entrepreneurship while providing business advisory services to small-medium enterprises in Global South markets. ?Mike is a certified project management professional, certified global business professional, and Lean Six Sigma Green Belt. ?Mike is a graduate of the United States Military Academy with a BS in Electrical Engineering, holds an MS in Engineering Management, and is a Rice University MBA graduate.
TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen? For me, rum means opportunity for economic growth. ?Despite the abundance of valuable resources, the history of economic challenges in West Africa is well documented. ?It is my view that the necessary know-how and resources needed to spark much-needed growth and change are currently located in West Africa. ?The rum is a tangible solution for local-level growth, and I aspire for the brand to grow and serve as an example of the transformation that small business growth can bring to any economy. TRL: Three essential characteristics that define the rum according to your perspective. Pure – We use no additives or preservatives to make Sangar Rum from freshly pressed sugarcane juice
Authentic – Over 100 years of sugarcane farming and rum production is the basis for Sangar Rum. ?We intend to maintain the grassroots nature of Sangar Rum as we continue to grow.
Aspirational – Creating sustainable small business ecosystems is not an easy task. ?The sugarcane farmers are looking forward to growing their agricultural businesses alongside the growth of Sangar Rum. TRL: What is the most important contribution you have made to the rum industry?? I hope that I have contributed to the introduction of African rum within the global rum market. ?I expect African rum products to contribute greatly to the tapestry of flavors within the industry very soon, and I hope that the introduction of Sangar Rum adds variety and uniqueness for rum enthusiasts and casual rum consumers worldwide. TRL: Benefits that the rum industry has given you. I’ve had the benefit of meeting some awesome people worldwide through the rum industry. ?In my experience, meeting with people over a good rum drink has a way of building good relationships. TRL: What's another thing you are passionate about, in addition to rum? Why? In addition to rum, I’m passionate about economic empowerment. ?I’m fortunate to be able to work in the rum industry to initiate economic empowerment for farmers and small businesses. ?I believe that the core source of the difficulties in our world is driven by the lack of economic opportunity. ? I intend to work to stimulate increased trade, whether rum or otherwise, for the entirety of my working career. TRL: What is your favorite place for drinking rum? My favorite place for drinking rum is at the beach. It doesn’t matter which beach it is. ?There’s something about enjoying a good rum drink with a large body of water that’s very gratifying. TRL: Why is it important to educate the rum consumer? It is very important to educate the consumer so that the consumer knows what they are tasting. ?It is difficult for a casual consumer to distinguish various rum categories on taste alone. ?Educating the consumer allows the consumer to understand the story of the product, and also allows the educator to make a new connection. TRL: How can the rum contribute to improving the crisis in some countries? If done properly, rum can contribute to the transformation of communities in crisis especially from communities that lack access to global trade. ?Building the rum value chains can create sustainable opportunities for vendors and service providers.? TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why? Yes, absolutely. ?Beginning with the sustainable development of agriculture in places where sugarcane grows, changes in the climate may affect the available volume of rum (gasp!). ?A commitment to sustainable development in value chains from farming to production and market entry is critical to the continued growth of the rum industry. TRL: Why is the role of the bartender important in the rum industry? The bartender is often the primary storyteller of the brand. ?The bartender can serve as a gatekeeper of sorts, and the bartender’s ability to create cocktails and recommend particular brands is a powerful difference-maker ?within the rum industry. TRL: How can people learn more about you? Website? Social media page? https://www.instagram.com/sangarrum/ https://www.sangarrum.com
Rupert Howieler - 01/24/2024 - The Spirit Business
Members-only community The Rare Spirits Society (RSS) has created a documentary series about rare rum exploration.
Titled?Uncharted Territories, the documentary sees society members trek to locations around the world on the hunt for rare rums and ‘rich cultural experiences’.
The pilot episode takes place in Cambodia where, last year, RSS visited the country’s first rum distillery, the Samai Distillery in Phnom Penh, and spoke to its co-founder Daniel Pacheco and master distiller Champich Moang.
Antonio López de Haro, co-founder and CEO of RSS and co-founder of Samai Distillery, said: “Our inaugural journey to Cambodia wasn’t just a trip; it was an immersion into the heart of rum culture and the vibrancy of Cambodian life.
“This expedition has set a precedent for RSS, blending exploration, culture, and the pursuit of rare rums, while fostering connections and experiences for its members.”
The journey also saw members explore Angkor Wat and Bayon Temple in Siem Reap, spend an afternoon with elephants at Kulen Elephant Forest, trek to Koh Rong waterfall, and visit La Plantation Kampot Pepper Farm.
Luigi Rockets, co-founder and creative director of RSS, added: “To fall in love with a rum, one must first become enamoured by its culture. It’s in the soul of the country where the spirit of the rum truly comes alive.”
Through the journey, the RSS added four rum barrels to its rare rum collection, aged in Samai Distillery in Phnom Penh, Koh Rong Island and Kulen Elephant Forest in Siem Riep. The Samai rum is a six-year-old 100% pot still rum aged in French oak.
The Cambodian episode, titled?Uncharted Territories: Kingdom of Wonder, will make its debut at?Miami Rum Congress,?held on 9-11 February at the Miami Beach Convention Center.
There will also be a private screening for RSS members only, on Monday 12 February.
The RSS was founded in 2023 and has 225 members from 17 different countries. It gives its members access to rare and unique rums and curates travel experiences.
NIELSEN BI-WEEKLY SPIRITS UPDATE
Source: TD Cowen
January 23, 2024
THE TD COWEN INSIGHT
Spirits dollar sales were up 12.4% in the most recent 2-week period ended 1/13/24, above the 5.1% growth seen over the last 4-weeks and 4.7% TTW growth. We'd note NYE timing (not in YAGO period) contributed to the acceleration. Within traditional distilled spirits, American whiskey and tequila continue to be the leading share gainers. Diageo, Pernod and Beam Suntory were among top share donors.
Distilled Spirits 2-Week Dollar Sales Up LDD
Total distilled spirits dollar sales accelerated in the most recent 2-week period ended 1/13/24. Within traditional distilled spirits, American whiskey and tequila continue to be the fastest growing categories in the most recent 2-week period, as both categories accelerated relative to 4-week trends. Meanwhile, dollar sales for vodka, rum and gin also accelerated relative to 4-week trends.
Diageo, Pernod and Beam Suntory Cede Share on a TTW Basis
Among covered companies, BFB's TTW share was down 11 bps within distilled spirits, while STZ's share was down 6 bps over the same time period. Meanwhile, Diageo continues to be the leading share donor, ceding 91 bps of TTW dollar share in the most recent period. Outside our coverage, Sazerac gained 49 bps of dollar share on a TTW basis, while Beam Suntory, Campari America and Pernod lost 34 bps, gained 1 bps and lost 36 bps of TTW dollar share, respectively. Luxco, owned by MGPI with ~0.8% share of the category in Nielsen, lost 7 bps of TTW share YoY.
Spritz surges in strong quarter for US On Premise cocktails
Exclusive new research from CGA by NIQ reveals strong growth in cocktail sales this year, powered by spritzes and younger consumers.?
Source: CGA by NIQ
January 17, 2024?
The insights are from CGA’s suite of sales data and consumer surveys, which combine to help beverage suppliers and operators identify key trends and opportunities in the flourishing cocktails market.??
The Quarterly Cocktail Sales Tracker also shows the value velocity of cocktail sales in the third quarter of this year was 13% ahead of the same period in 2022. Outlets sold an average of 1,178 cocktails in the third quarter across 765 tickets, with an average price of $13 and an average check value of $83. Cocktails accounted for 29 cents in every dollar spent on the spirits category in the three-month period.?
Meanwhile, CGA’s On Premise User Survey (OPUS) from Fall 2023 highlights the most popular cocktails in the On Premise. The Margarita remains comfortably the top choice, and its value velocity in the third quarter was 20% higher than in 2022. Moscow Mules, Mojitos and Martinis were the three next most popular selections. Tequila remains the most popular cocktail base in the On Premise, having taken a little market share from other leading categories like vodka and rum this year.?
However, the biggest winner of the last 12 months has been the Spritz, which has generated triple the number of tickets it did in the third quarter of 2022. It rose eight places to become the seventh most popular cocktail choice, leapfrogging classics like the Espresso Martini and Bellini. Other third-quarter climbers included the Negroni—which also had the highest check value over the last three months, followed by the Caipirinha and Manhattan. In comparison, the cocktails seeing a greater drop in rank change vs 2022 is the Bloody Mary and Lemon Drop (-4).??
Demographic data from OPUS shows cocktail consumption is highest in the 21-to-34 age group. More than a third (37%) of US consumers in this age group now drink cocktails—up from 31% last year.?
Matthew Compton, CGA by NIQ’s Regional Director – North America, said: “It’s been another outstanding year for cocktails in the US On Premise. Beneath the topline growth lie some significant evolutions in consumers’ cocktail habits and preferences, and responding to these shifts with agility is critical if brands and suppliers are to optimize strategy and maximise brand potential. Our Quarterly Tracker and other solutions deliver all the market intelligence they need to thrive in this dynamic market.”?
CGA’s Quarterly Cocktail Sales Tracker provides best-in-class insights into sales trends in cocktails and all other drinks categories in the US On Premise. The On Premise Cocktail Report adds further expert analysis of sales patterns and consumers’ preferences. To discover more about the solutions and the expert support that is available to help interpret trends at category, segment and brand level in the US On Premise, contact Matthew Crompton at?[email protected].?
Goslings’ Newest Rum Spent 3 Years Aging in Rye Whiskey Barrels
Jonah Flicker - 01/23/2024 - Yahoo News?
Goslings?Rum is a 200-year-old family-owned brand based in Bermuda that has cornered the market on the?Dark ‘n Stormy?cocktail—quite literally, as it owns the trademark for this classic rum and ginger beer drink. In addition to its popular core Black Seal expression, Goslings has the higher-end Family Reserve lineup which just got an upgrade with the addition of an excellent?rum?finished in rye whiskey barrels.
Family Reserve Old Rum Rye Barrel Finish is actually the first addition to the Family Reserve line, an annual release of older rums aged between 16 and 19 years in bourbon barrels that first came out in 2003. This new release differs in that the rum was put into once-used?rye whiskey?barrels for an additional three years, more of a lengthy secondary maturation than a cask finish. “This will be the first of multiple innovations in the Old Rum line of products,” said eighth-generation rum maker Malcolm Gosling Jr. in a statement. “We took a unique blending approach when introducing our Old Rum to rye barrels, starting independent fills in 2018, 2019, and 2020. Finally, this year, we married the three aged rums for bottling and the end result is a complex rum that can be enjoyed like a bourbon or aged whiskey—either sipped, on the rocks, or in a classic cocktail.”
We got to sample the new Rye Barrel Finish, and it’s a very good rum that far surpasses Black Seal in terms of flavor and complexity. There is a nice dusty spice on the nose which follows through on the palate. The inherent sweetness of the rum is tempered by its lengthier aging, and those three years in rye barrels have added deep notes of leather, black pepper, dried fruit, chili-infused dark chocolate, and spiced apple. This is a rum built for sipping or, as Gosling Jr. suggested, using in a cocktail that needs a counterbalance to sweet flavors like an Old Fashioned or Manhattan.
Last year, Goslings added some new expressions to its portfolio, including Spirited Seas Ocean Aged Bermuda Rum and Dark ‘n Stormy canned cocktails in different flavors, and there will be another Spirited Seas expression in the coming year as well as some other new releases. In the meantime, you can find Family Reserve Old Rum Rye Barrel Finish available to purchase from?ReserveBar?now.
The Rum Rebellion: Bundaberg’s Campaign Against Aus Spirits Tax.
Cody Profaca - 01/22/24 - Drinks Trade?
Aussie rum icon Bundaberg is taking a very true-blue stance against the twice-yearly increases to the Australian spirits tax rate, launching a public marketing campaign that will highlight the extent to which spirits companies down under are taxed.
The statewide Queensland campaign will include a mixture of billboards, radio announcements and social media advertisements in a effort to urge the Federal Government to freeze the twice-yearly increases. As it stands, 63% of the revenue from every 1L bottle of Bundaberg Rum UP is sent straight to the government through tax excise.?
“We’ve been talking to Bundaberg Rum customers across the length and breadth of this great state and we know many of them are doing it tough,” said Amanda Lampe, Chair of the Bundaberg Distilling Co.?
“They know alcohol should be taxed, but a 63 per cent tax on a 1L bottle of Bundy UP just seems outrageous.”
Australia’s spirits are currently the third-most taxed in the world, trailing only Iceland and Norway. Whilst not denying the importance of taxing alcohol, Amanda believes current taxation levels are making it difficult for companies to remain profitable.?
“We know this isn’t a problem that the current Federal Government created, but today we’re asking them to help fix it by freezing the excise on spirits, because the tax on Bundy is frankly too much to bear.”
Paul McLeay, CEO of the Australian Distillers Association, has shared his support for the new campaign.?
“It’s great to see an iconic brand like Bundaberg Rum stand up and say this tax has gotten out of hand, because it’s also wreaking havoc on the hundreds of small, emerging distilleries we have right around the country.”
There are currently 600 spirits distilleries that call Australia home. However, if taxes continues to increase, many smaller players will likely suffer in consequence.?
“If the Australian Government wants to make good on its rhetoric and encourage our tourism and manufacturing industries, then it should stop and think about the impact of policies like this one, which serves as a handbrake on the potential of Australia’s spirits industry.”
Cuba’s Rum Festival to be held in Varadero
Staff - 1/24/24 - Prensa Latina?
The event will be held from September 18 to 20 at the Casa del Ron (House of Rum) in that town in the western province of Matanzas, some 140 kilometers east of Havana, the island’s capital.
The executive explained that his company is a business group that manages the extra-hotel tourism activity on the island, when the festival will offer visitors the opportunity to taste some of the best rums of this country, as well as learn about its history and production.
The meeting will bring together specialists, businessmen, entrepreneurs, sales agents, producers and retailers to exchange information on the production and marketing of the main brands they produce and represent.
Master classes will be given by renowned rum masters, technologists and national and foreign specialists, as well as combinations and the creation of cocktails with white and aged rums by bartenders from the Cuban Bartenders Association (ACC).
Other proposals, Martínez de Armas said, will include visits to different rum factories on the island, which undoubtedly imply the fortune of discovering the interesting and complex elaboration processes that give rise to the flavor of Cuban spirits.
This new edition of this Festival, organized by the company Caracol S.A., subordinated to Cubasol, will also be an excellent opportunity to enjoy Cuba and in particular Varadero Beach.
‘Bundaberg rum cheaper in LA than in Bundaberg’: Calls for govt to freeze alcohol tax
Staff – 01/19/2024 – Sky News
The federal government is being called on to pause the alcohol tax, which is expected to increase next month.
Distillers are hoping to see a two-year freeze and for the government to reassess how to better handle the situation.
Some local manufacturers are considering moving their businesses overseas due to rising costs.
Others argue its reached a point where Australian-made products are cheaper abroad.
“Australia has the third highest spirits tax in the world, behind Iceland and Norway,” Bundaberg Distilling Co-Chair Amanda Lampe said.
“We’re 40 per cent higher than New Zealand and seven times higher than in the US.
“You can buy a bottle of Bundaberg rum cheaper in Los Angeles than you can in Bundaberg.”
Kraken Black Spiced Rum Unleashes its Legendary Origin Tale
Staff – 01/19/2024 – Purple Creative
Purple Creative and Fight Gravity captures the mini movie of a monstrous story
Recently launched in Australia and the UK, The Kraken Black Spiced Rum has created a 30-second mini movie to bring its monstrous origin story dramatically to life.
Created by Purple Creative, and production agency Fight Gravity, in partnership with teams from South Africa, Northern Ireland and Hungary, the action-packed ad is a mix of live action, epic sets and colossal CGI. ?
Picture the scene…
The year is 1870. It’s the dead of night. A merchant ship called The Leviathan is sailing the slate-grey waters of the mid-Atlantic, her cargo of fine Caribbean rum and exotic spices safely stowed below deck. The crew are enjoying a rowdy game of cards in the hold when, in the blink of the Kraken’s colossal eye, they are ferociously and furiously attacked. ?
The movie tells the ill-fated origin story of how The Kraken was first stained ink-black, all set to the haunting soundtrack of ‘I Won’t Go To Heaven, And That’s Alright’ by ALIAS.
“No other brand can tell such a dramatic and legendary story! Our aim is to give meaning to our Black Spiced Rum and showcase The Kraken’s bold and fearless personality and attitude – which we do in an unbelievably epic way.” said Michael Cockram, Proximo Spirits global marketing director.
As viewers can see, The Kraken is a legendary rum brand with an origin myth to match. Named after a fabled sea monster, The Kraken is the original black spiced rum, beautifully housed in an iconic bottle that’s based on those found in Victorian ships. The brand has attracted a cult following since its launch in 2010.
The film was a key part of a wider campaign created to increase The Kraken’s flavour credentials, educate rum lovers about the brand and prove that The Kraken is a deeper, darker spirit choice. It also launches The Kraken’s new ‘Legendary’ endline, referring to both the story and the flavour profile of the rum.
“This 30-second ad was a fantastic challenge! It mixed live action, including stunt teams and epic real sets, with state-of-the-art CGI animation. The Kraken has a big fanbase, so we couldn’t let them down. That’s why we really pushed the creative boundaries and set incredibly high standards for what we expected to achieve – we had to make the story as legendary as the rum!” said Steve Bewick, founding partner, Purple Creative.
An astonishing amount of detail went into every scene. All the characters have back-stories, with director Rudolf Peter Kiss even imagining what the characters might have had in their pockets. The inside of a wooden 1870s trading ship was physically built as a set, complete with authentic lighting, furniture and fixtures. This gave a realism to the film that just wouldn’t have been achieved otherwise, allowing the actors and stunt men to perform in a real environment rather than green screen. ?
Some of the shots were so challenging that Dune Steadicam operator Attila Pfeffer was brought in, to make it look like the actors were genuinely pitching about on the ocean.
For fans of The Kraken, the set was scattered with ‘easter eggs’ – subtle references to the brand’s back story and other innovations, like Roast Coffee hessian sacks to hint at the brand’s flavour extension, and Kraken tattoos and ornaments.
“We are over the moon with the ad. The amount of detail the director has managed to cram in is quite astonishing. Really, it’s more of a mini movie than a commercial!” said Paul Cheung, founder, Fight Gravity.
The ad was filmed in Hungary, at Budapest's Astra Studios, where series and films including The Witcher and The King were filmed.
The Kraken Black Spiced Rum ad, now featuring new portfolio end frames in the UK and RTDs in Australia, can be seen on screens from Q1 2024.
Nicosia bar hosts whiskey & rum extravaganza
Eleni Philippou – 01/19/2024 – Cyprus Mail
Time to taste the spirits! This January, Moondog’s Bar & Grill is set to host the 4th Nicosia Whiskey & Rum Experience and it is expected to be a sought-after affair. Focusing exclusively on a variety of whisky and rum brands, the event on January 23 and 24 will feature over 200 premium labels including single malt whiskies, blends, bourbons, and rare rums. Connoisseurs, spirit enthusiasts and everyone in between will get to taste the spirits and enjoy a series of masterclasses from industry experts.
Eight masterclasses will take place throughout the two-day event, tailored for a limited audience. They will be led by the brand ambassadors of each supplier and provide in-depth insights into the world of whisky and rum.
What’s more, an especially-designed area will transform Moondog’s Bar & Grill for the weekend and different ticketed entries will offer unique experiences. The Premium Area, which costs €30, includes a souvenir glass, access to all premium whisky labels as well as food pairing. The Premium & Exclusive Area, costing €80, also features a souvenir glass and premium whisky labels and includes an additional range of premium labels and a food pairing buffet.
“The Nicosia Whiskey & Rum Experience is a unique opportunity to showcase everything that gives Whiskey and Rum their unique character, wide range of tastes, aromas and textures,” organisers say. Cheers!
Nicosia Whiskey & Rum Experience
Two-day event with tastings, pairings and masterclasses. January 23-24. Moondog’s Bar & Grill, Nicosia. 5pm-12am. Tickets at the venue and online at www.rabbithop.cy
National Hot Buttered Rum Day 2024: All about the January 17 occasion dedicated to the colonial-era drink
Staff – 01/17/2024 – Sumanti Sen
National Hot Buttered Rum Day’s background can be traced back to the mid 17th century, when rum made its way into the US from Jamaica
When it’s mid-January and chilly outside, only one beverage can fill our hearts – hot buttered rum. January 17 is dedicated to this colonial-era beverage, and is known as the National Hot Buttered Rum Day in the US.
If you haven’t tried the beverage yet, here is your chance.
History of National Hot Buttered Rum Day
National Hot Buttered Rum Day’s background can be traced back to the mid 17th century. At the time, rum, the popular alcoholic drink, had been introduced into the US from Jamaica. People eventually began adding rum to different drinks, be it hot or cold, to experiment with the taste.
It is believed that the Tot Toddy may be the drink’s ancestor, and that it evolved and was tweaked into what eventually became hot buttered rum. The drink is associated with cold weather, and people generally enjoy it during the holiday season, including Christmas and New Year.
What is hot buttered rum?
According to the website of Wine Enthusiast, “Originally intended for medicinal purposes, this colonial-era drink is steaming mixture of rum, butter, sugar, spices and hot water.”
Between Sips: Changing tastes
Mangandeep Singh – 01/21/2024 – Financial Express
Not just across brands or price ranges, people can migrate from one category of drinks to an entirely different form many times in a lifetime
领英推荐
I have been writing about drinks for over two decades and if I had to distil down my collective learnings from over the year into a few words, it would be probably something like this, “Tastes change.” Just that.
It means that what you like is never set in stone. Not just across brands or price ranges, people migrate from one category to an entirely different form many times in a lifetime. A die-hard beer fan can switch loyalties to whisky, vodka, gin, ciders, cocktails or tequila in no specific order, and sometimes, simultaneously. Meanwhile, at the product end, they too evolve, either staying true to tradition or else morphing into entirely new entities which redefine drinking habits to come.
That said, here are some products that I have recently tried which have left a lasting impression on me, so much so that I have actively hunted them down for my personal stash.
D’yavol Vodka: The packaging of this brand is bold and youthful, which is a deceptive departure from its taste profile —mature, refined, poised and graceful. I loved their vodka (and ‘love’ and ‘vodka’ aren’t words I use in the same sentence or breath often) and then came this whisky, Inception, a lovely hue of elegance. It’s rich, flavourful and deep, and priced quite well for all it delivers. Definitely a worthwhile addition, even visually, to my otherwise staid shelf.
Hendrick’s Neptunia: I used to love gin, now I mostly loathe it. Yet, this one stood out, not because it has exotic botanicals (it does) or that the packaging is eye-catching (it is) but the way it came together in a glass as a sipping gin and yet was adaptable enough to work with tonic —that’s what made it noticeably likeable and covetable in my books.
Godawan #2 Fruit & Spice: This was one of the most commendable Indian whiskies I have tried in quite some time. Others may claim international awards and other accolades but what matters to me is what (a) goes down easy and (b) is liked by most when served blind. The Fruit & Spice, with its seasoned cask ageing and unique blend properties, wins on both counts and hence is one of the few (few!) local liquors that I will always look forward to enjoying.
Don Romeo Tequila: A relatively new entrant on the market, a market which is currently on fire! Tequila is the hottest spirit on the block and it’s doing more than just filling up shot glasses. From cocktails to being sipped on ice, the category is on a superlative ride Don Romeo is a fine spirit, smooth and gentle yet with marked flavour and texture. I, both, sipped it and blended it into Margaritas and it shone in both. The fairly minimalist label and curvy bottle design also contribute to its visual (premium) lure on a shelf.
Creyente Mezcal: Tequila is good but, to me, it comes second to Mezcal, which is just that touch earthier (or smokier) and that plays beautifully on the palate, especially in cocktails. Creyente is an easily available and internationally reputed brand so easy to justify having it in stock always.
Kilchomann Machir Bay Single Malt: Few single malts will manage to be peaty and yet find mass appeal and this is one of those rare gems. The youngest distillery in Islay, it puts a lovely twist on a classic style, updating it without compromising tradition and old school charm.
Camikara Rum: We don’t talk enough about rum and the only premium Indian rum worth a discussion is this. For drinking or gifting, sipping or cocktailing, we are yet to produce such a fine spirit even across other categories.
The writer is a sommelier
Customers share their sadness after distillery announces closure of two venues
Chris Gilmore – 01/19/2024 – Sunshine Coast News
A popular local distillery has announced its shock closure, just months after opening in a second location.
The family-owned Paradise Rum opened its distillery at Warana in November 2022, before opening the Paradise Rum Bar and Bistro on First Avenue at Moolooaba in June.
Co-owners Chris and Cathryn Clyne told Sunshine Coast News in July they were also about to triple the Warana venue’s outside area space.
But a post on the Paradise Rum Facebook page on Wednesday revealed both the Warana and Mooloolaba venues had closed.
“It is with a profound sense of regret and a heavy heart that we announce the closure of Paradise Rum and Paradise Rum Bar,” the post read.
“After two years of valiantly battling the relentless challenges posed by the Covid-19 pandemic, inclement weather, and the economic downturn, the business has reached a point where sustaining operations is no longer financially viable.
“Paradise Rum and Paradise Rum Bar, with its commitment to delivering exceptional spirits, unique venues, and outstanding service, has received resounding positive feedback from our cherished patrons. Unfortunately, despite the overwhelming support, it has become clear that external factors beyond our control have taken a toll on our ability to thrive.
“The decision to cease operations is a result of a confluence of factors that have made it increasingly challenging for Paradise Rum to remain solvent.
“Escalating energy costs, increased costs of goods, excise taxes and a sharp downturn in consumer spending, has undoubtedly impacted our revenue streams.
“Despite our best efforts to weather the storm, including the recent launch of Paradise Rum Bar in Mooloolaba, it has become evident that the ongoing challenges and financial constraints are insurmountable.
“We extend our heartfelt gratitude to our patrons, staff, and supporters who have been instrumental in making Paradise Rum and Paradise Rum Bar a cherished part of the community.
“While we bid farewell to this chapter, we remain grateful for the memories shared, the positive feedback received, and the camaraderie experienced throughout our journey.”
The post was met with a flood of comments from people saddened by the news.
“So sorry to hear this Cath and Chris – your business will be missed! Love your venues and will miss your lovely staff and amazing spirits! That pina colada will always be my fave version,” one comment said.
“Incredibly sad to see you go guys. It has been great to work with you, and also be able to enjoy your delicious cocktails as a customer! Wishing you all the best, and hopefully see you on the next journey!” said a post.
Another said: “This is incredibly sad to hear this guys. We’ve loved every time we’ve visited both venues since you opened. You guys make the best cocktails! The food was always great and awesome service too. We will miss you. Wishing you all the best.”
In December the University of the Sunshine Coast released research findings saying a range of issues were holding back the region’s nightlife scene.
A lack of transport, financial pressures and changes in consumer behaviour were among the challenges identified in a report that was prepared by the university’s School of Business and Creative Industries.
“Cost of living is biting in multiple ways – not just consumer spending but with operating and supply costs, and staff not being able to afford to live close to venues, making them harder to attract,” lead author Dr Lenny Vance said.
Sunshine Coast News attempted to contact Paradise Rum for comment.
The House of Angostura? kicks off the countdown to its bicentennial celebrations.
Staff ?– 01/19/2024 – PR Newswire
PORT OF SPAIN, Trinidad, Jan. 19, 2024 /PRNewswire/ -- The House of Angostura? prepares to celebrate as it counts down to its 200-year anniversary in 2024. With just a few weeks into the start of the new year, the House of Angostura? is ramping up preparations for a full year of festivities in honour of its bicentennial.
2024 will be an extraordinary year for the House of Angostura? as new product releases, commemorative limited editions, and incredible anniversary parties are planned worldwide. Trinidad & Tobago is a country known for its ability to throw a good party, as its scenes at Carnival can attest. Angostura? will carry this legendary, vibrant energy through its anniversary celebrations internationally. This historic year will see the House of Angostura? join an elite group of companies that has successfully maintained its relevance with each new generation of consumers for 200 years by continually innovating and building on its legacy.
Every dash of ANGOSTURA? bitters has told a rich story for two centuries. The iconic bitters brand was born in 1824 when it was first formulated as a medicinal tincture in Venezuela by Dr Johann Seigert, surgeon general in Simon Bolivar's revolutionary army. In the 1870s, Dr Siegert's three sons moved to Trinidad, where Angostura? has been made ever since to the exact recipe as in 1824.
In the 1950s, following the success of bitters, Angostura? decided to apply its know-how and passion for blending into crafting a range of beautiful rums. It now boasts one of the most highly awarded rum portfolios in the world. Angostura? today is one of Trinidad & Tobago's crown jewels, and the almost two centuries-old history is a testament to the company's grit, drive, and determination.
Over the past 200 years, Angostura? has expanded from bitters and rum into other spirits, as well as low and no alcoholic beverages. 183 years after the original aromatic bitters, Angostura? introduced ANGOSTURA? orange bitters, and their latest innovation, ANGOSTURA? cocoa bitters, which was released in 2020 is helping to support the survival of Trinidad & Tobago's indigenous agricultural gem, Trinitario cocoa, and provides small-scale organic cocoa farmers with a sustainable future.
House of Angostura? Chief Executive Officer, Laurent Schun comments: "For any company to reach 200 years is an incredible achievement. We're very proud and really excited going into our bicentennial year. We have so many plans that we're about to implement, including some exciting new products. 2024 is going to be 366 days of celebrating. As for the next 200 years, the future looks bright for Angostura".
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Why You Might Want To Stop Muddling Your Mint For Mojitos
Camryn Teder – 01/20/2024 – UK Finance
A mojito is a delicious cocktail made of refreshing ingredients like lime juice, mint leaves, white rum, soda water, and a dash of something sweet, like sugar or simple syrup. Many people love this classic libation for its light flavors and its simplicity of creation compared to other cocktails. While it's hard to mess this sweet drink up, there is one common mistake people tend to make with this cocktail: they choose to muddle the mint. While this might seem like a harmless way to elevate a cocktail, muddling does more harm than good in this case. Muddling mint brings out the innate bitterness hidden within these leaves, leaving your cocktail with a subtle, yet unsavory bite.
You're doing more work for nothing by muddling mint for a mojito, so skip this step and enjoy the simplicity of a mint leaf as a simple garnish instead. Unless you enjoy the bitter flavor, that is. Still, if you're not getting enough mint flavor when it's only being used as a garnish, there is a simple way to bring out the flavor of mint leaves without muddling them.
What You Should Be Doing With Your Mint Leaves Instead
If you're craving more minty flavor in your mojitos -- but still want to avoid the bitter taste that comes with muddling -- not all hope is lost. There is an easy way to bring out the cooling sensations of mint: just throw a few mint leaves in your cocktail shaker. When you reach the step in the cocktail-making process where you throw your ingredients in a shaker, pick a few mint leaves off of the stem and throw them in there too. Now you can shake this all together, strain everything into a glass, and reap the benefits of that added chilled mint flavor.
This shaking action is a lot less intense than the pressure exerted by a muddling tool, so the mint leaves won't release their innate bitter flavors. Plus, the mint leaves will still retain their shape and color and won't become wilted or bruised. Overall, this simple swap in the process makes for a cleaner and happier-looking cocktail, as well as a more consistently sweet taste. So, if you're on board with this easy switch, why not try it out for yourself?
How To Make The Perfect Mint Mojito
There are a lot of different ways to make a mojito, but the absolute best recipes have one thing in common: they don't complicate the process. Mojitos of all types are generally easy to create, from those spicy jalape?o varieties to other classic choices, and adding some steps to the creation process doesn't always mean a better cocktail. It just means more work.
So, to make the perfect mojito, pick a few fresh mint leaves off of the stem. Now combine your leaves, 2 ounces of white rum, 1 ounce of freshly squeezed lime juice, 1 ounce of simple syrup, and a handful of ice in a cocktail shaker. Gently shake this mixture until just combined. Now fill a glass with ice (to your liking) and strain the contents of the shaker into this cup. Top this mixture with a splash of club soda or soda water for some lively bubbles, and add in a lime wedge for a sour punch. Finally, finish garnishing this drink by twisting a sprig of mint and gently sticking it in your glass. Now, you've got a sweet and bright mint mojito ready to be indulged in.
A mint mojito is both light and refreshing, and the process of creating one should reflect those characteristics. Be gentle when crafting a mojito, and enjoy the smooth and easy taste that follows.
Black Velvet bottling facility to close; distilling to remain in city
THEODORA MACLEOD – 01/19/2024 – Medicine Hat News
It has been a staple of the Lethbridge business community for more than 50 years, but next month the Black Velvet bottling facility will close its doors.
The whisky brand, once owned by The Black Velvet Distilling Company, was purchased by American Heaven Hill Brands, known for Burnett’s vodkas and dry gin, HPNOTIQ, and Admiral Nelson’s spiced rum, in 2019.
Though the operations remained in Lethbridge after the sale, a statement from Heaven Hill Brands Chief Operations Officer, Debbie Morris, says, “after extensive deliberation and a comprehensive financial analysis, Heaven Hill Brands has made the challenging decision that revitalizing the on-site bottling operations is financially unfeasible.”
Citing a decline in the efficiency of the bottling process at the plant, the company says the production decrease leading to the ultimate decision to shut down comes as a result of “aging equipment and the lack of investment by the previous owners of the bottling facility.”
The company says the bottling operation will be relocated to Bardstown, Kentucky and Lethbridge employees affected by the closure will be offered “free outplacement services.”
While the bottling operations will cease, Heaven Hill Brands say the distilling operation will remain in the city and the brand “remains steadfast in its commitment to the continued success.”
Calling the decision to continue the distilling process in Lethbridge a strategic move, the company says the Black Velvet brand remains strong.
The decision to close the doors to the bottling plant however is said to come “after extensive deliberation and a comprehensive financial analysis.”
Though it is unclear how many employees will be impacted by the closure, the United Food & Commercial Workers Union, Local 401 lists Heaven Hill Inc. Distilling as having 40 members in Lethbridge.
During the height of the COVID-19 pandemic, the distillery added hand sanitizer to their product line, a move made by many distillers throughout the province.
A tentative closing day is set for of the last week of February, but Heaven Hill brands has yet to confirm a specific date.
The distillery was established here in 1973.
According to website Whiskipedia, when Constellation Brands which bought the Black Velvet brand in 1999, decided to concentrate all its whiskey production in 2009, it renamed the former Palliser Distillery here to Black Velvet Distillery.
As of 2019, the company was producing about three million cases of whiskey a year.
Two Noma Alums Are Opening a Distillery and Tasting Room in N.Y.C.
Tori Latham – 01/18/2024 – CA Sports Yahoo
t may still be dry January—or, as some have unfortunately rebranded it, “damp” January—but New York City is about to become a little boozier.
Empirical, the spirits company founded by two Noma alums, is set to open a distillery and tasting room in Brooklyn this year, Eater NY reported on Wednesday. The brand shut down its Copenhagen location in 2023 and filed for bankruptcy in that country, but that hasn’t stopped it from relocating to the states and further expanding its reach.
Back in 2017, Lars Williams and Mark Emil Hermansen started Empirical as a company that aimed to create spirits outside the traditional categories (gin, rum, tequila, etc.). Williams had been the head of R&D at Noma, while Emil Hermansen worked for René Redzepi’s MAD nonprofit. (Notably, the Michelin three-starred Noma will close at the end of this year.)
Over the years, Empirical has become known as something of a disrupter in the spirits category, from process to flavor. In the mold of Noma, the brand is ultra-experimental: The goal is for each liquid to embody a specific time and place, Williams told Robb Report back in 2018. “I had the idea of sending a bottle to my sister that she could open and experience what it’s like to walk around the Copenhagen wilderness,” he said. So he foraged for ingredients and macerated them into the liquid to be distilled. Most recently, the Empirical team debuted a Doritos Nacho Cheese Spirit, which our spirits writer described as having a “distinctive funky cheese note” that also comes across in the flavor, along with hints of sour citrus, vanilla, and hoppy botanicals.
The company’s quaffs certainly aren’t for everyone, but they have gained a following and found their way into restaurants and bars across the world. Even before the opening of its own New York location, Empirical can be found at spots like Coqodaq, the new cathedral to fried chicken from the Michelin-starred Cote team. Now, with a tasting room all its own—led by Iain Townsend Griffiths, a drinks consultant who’s worked with the brand on events and marketing—Empirical will be able to give New Yorkers a peek behind the curtain.
Barsys CEO: Millennials, Gen Z Increasingly Buying Booze via Subscriptions
Staff – 01/17/2024 – PYMNTS
As eCommerce channels come to account for a greater share of total beer, wine and spirits sales, the founder and CEO of Barsys predicts that Generation Z and millennial consumers will purchase their alcoholic beverages via subscription service more and more.
In an interview with PYMNTS, Akshet Tewari, the chief executive at the consumer robotics and cocktail subscription company, which recently announced the launch of its personalized mixology subscription box, spoke to this shift.
"I think this subscription is going to be is the way forward, because for people -- the millennials and Gen Z coming into picture -- there's a massive rise in experimentational drinking," Tewari explained. "a€| Subscriptions are a€| going to be a big part of the spirits industry, especially when it comes to in-home bar consumption. They will provide consumers with access to cocktails that they would have not been able to make before."
The brand's subscription program, for its part, personalizes its offerings to consumers, matching them to recipes from creators to offer a "curated menu," targeting both users of the company's smart home device and of its app (of which 80% of users are not device owners).
Indeed, to Tewari's point, younger consumers tend to do more of their shopping via subscription, according to the PYMNTS Intelligence report "The Replenish Economy: A Household Supply Deep Dive," which drew from a survey of more than 2,000 U.S. consumers in September.
The study found that 39% of millennial consumers reported using scheduled and auto-fill product subscriptions for most of or all their regularly used products in the previous six months. This share is significantly greater than the 31% of consumers overall that said the same. The report noted a similar trend among Gen Z shoppers, though to a lesser degree.
Moreover, The PYMNTS Intelligence report "The Impact of Subscription Models on Consumer Choice," which drew from a survey of more than 2,100 U.S. consumers, found that millennials and Gen Z consumers are disproportionately likely to purchase multi-model subscriptions, holding a range of different retail subscription types. Plus, Gen Z consumers are the most likely to hold surprise box subscriptions.
As the beer, wine and spirits categories slowly digitize, Tewari is noting rising demand for speedy delivery as well as increased consumer interest in trying novel flavors.
In fact, alcoholic beverage subscribers are more likely than consumers with any other type of subscription to seek out the option to personalize the products in their subscription boxes, according to the PYMNTS Intelligence study "Subscription Commerce Readiness Report: The Loyalty Factor."
Additionally, the rise of subscriptions in the beer, wine and spirits space, Tewari predicted, will gain more share from typical beer, wine and liquor stores than from away-from-home channels such as bars and restaurants. Yet he noted that the rise of subscriptions also presents an opportunity for bars and mixologists.
"Essentially, there's going to be an evolution to the subscription model, and we're very excited to see where it goes," Tewari said. " a€| If you're a bar owner, a€| you suddenly have access to millions of consumers that you don't have traditionally [through subscriptions]."
Southern Glazer’s Wine & Spirits Named to Newsweek’s America’s Greatest Workplaces 2024 for Diversity
Staff – 01/19/2024 – Southern Glazer’s Wine & Spirits
This award recognizes Southern Glazer’s impact and commitment to delivering a diverse culture of respect, learning, and belonging
Southern Glazer's Wine & Spirits (Southern Glazer's) – the world’s preeminent distributor of beverage alcohol – announced today that it has been recognized as one of America’s Greatest Workplaces for Diversity 2024 by Newsweek and Plant-A Insights Group. This survey of more than 220,000 individuals included representation from approximately 1.5 million companies in America.
“This achievement underscores Southern Glazer’s commitment to an inclusive culture that drives innovation and success,” said Wayne E. Chaplin, Chief Executive Officer, Southern Glazer’s. “It’s a testament to the dedication of our incredible employees, who continually embody the spirit of unity, equality, and excellence.”
“Diversity is a widely discussed topic – and it remains a crucial factor as people look for an employer or a business partner,” said Nancy Cooper, Global Editor in Chief, Newsweek. ?“Newsweek and market-data research firm Plant-A Insights are proud to introduce ‘America’s Greatest Workplaces for Diversity 2024,’ highlighting companies that are committed to offering diverse and inclusive work environment.”
Please visit Southern Glazer’s website to search job opportunities and learn more about the Company’s commitment to building an inclusive and diverse culture: https://southernglazers.com/careers.
Holiday sales hit new record — so do full-year sales
Staff – 01/19/2024 – Chain Storeage
Core retail sales during the 2023 holiday season totaled a record $964.4 billion.
Despite inflation and high interest rates, consumers ramped up their spending in December, helping to end the holiday season and full year on an upbeat note.
Core retail sales during the 2023 holiday season grew 3.8% over 2022 to a record $964.4 billion, according to U.S. Census Bureau data. The results easily met the National Retail Federation’s forecast that holiday sales would increase between 3% and 4% over 2022 to between $957.3 billion and $966.6 billion.
Sales for the full year grew 3.6% over 2022 to a record $5.13 trillion.
The 2023 holiday sales results top the previous record of $929.5 billion spent during the 2022 holiday season. Despite a slower growth rate compared with the past three years, when trillions of dollars of stimulus led to unprecedented rates of retail spending during the pandemic, 2023’s holiday spending was consistent with the average annual holiday increase of 3.6% from 2010 to 2019.
The holiday total, which is not adjusted for inflation, includes online and other non-store sales, which were up 8.2% at $276.8 billion.
“Consumer spending was remarkably resilient throughout 2023 and finished the year with a solid pace for the holiday season,” said NRF chief economist Jack Kleinhenz. “Although inflation has been the biggest concern for households, the price of goods eased notably and was helped by a healthy labor market, underscoring a successful holiday season for retailers.”
December
For December alone, core retail sales were up 0.7% seasonally adjusted from November and up 3.3% unadjusted year over year. By comparison, sales were up 0.4% month over month in November and up 4.2% year over year.
Overall December retail sales — including autos, gas and restaurants —were up 0.6% from November and up 5.6% year over year, according to the Census Bureau.
November-December holiday sales saw year-over-year gains in all but two of nine retail categories, led by electronics and appliance stores, health and personal care stores and online sales.
Specifics from key sectors for the two months combined, all on an unadjusted year-over-year basis, include:
Electronics and appliance stores were up 9.3%.
Health and personal care stores were up 9%.
Online and other non-store sales were up 8.2%.
Clothing and clothing accessory stores were up 3%.
General merchandise stores were up 2%.
Grocery and beverage stores were up 1.1%.
Sporting goods stores were up 0.3%.
Building materials and garden supply stores were down 3.9%.
Furniture and home furnishings stores were down 6%.
Until the next newsletter!
Federico Hernández - The Rum Lab