TheRumLab Industry Newsletter Week #52 of 2023
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Rum & Cacha?a Masters adds new cacha?a category
Melita Kiely – 12/22/2023 – The Spirits Business
New categories have been added to The Rum & Cacha?a Masters 2024 due to recent changes to cacha?a regulations.
Cacha?a de alambique is now recognised as its own category in the industry – and now has its own segment in annual blind-tasting competition The Rum & Cacha?a Masters.
The new denomination stands for ‘pot still cacha?a’, differing from column still-made products.
Brands can enter their products under the Cacha?a de Alambique section according to the following subcategories: Unaged, Aged Up to 3 Years, Aged 4-7 Years, Aged 8 Years and Above.
The Global Spirits Masters Competitions (GSMC) launched in 2008, and hosts more than 20 blind-tasting competitions per year.
Categories covered include Scotch whisky, American whiskey, gin, vodka, Cognac, speciality spirits, travel retail products, and more.
The Rum & Cacha?a Masters took place in February 2023.
Magnífica de Faria heads to Portugal
In other cacha?a-related news, Magnífica de Faria – made in a pot still – has partnered with distributor Viriathus Drinks in Portugal.
The premium brand will be available across all channels in Portugal in four different varieties.
Magnífica de Faria, made in Rio de Janeiro, is already available in 15 European markets.
Raul de Faria, CEO of Magnífica de Faria, said: “We have been waiting for this launch in Portugal for a long time; there are obvious historical and cultural links between Rio de Janeiro and Portugal, we know that many Portuguese have been wanting to experience quality cacha?as, but they simply weren’t available.
“We are delighted that such a competent and enthusiastic team as in Viriathus will help us present our quality products to the Portuguese clients and consumers. We are confident it will be a success as we are seeing in other European markets.”
Zacapa rum highlights female empowerment in 1st global campaign
Staff – 12/20/2023 – Marketing Dive
The activation includes a spot directed by Caroline Koning.
Dive Brief:
Zacapa, a Guatemalan premium rum in which spirit giant Diageo has a 50% stake, will launch its first-ever global creative campaign Thursday (Dec. 21), Marketing Dive can exclusively share.
“Lips to Soul” highlights the rum’s woman-centric approach. The campaign, which was created in partnership with creative agency ForceMajeure and supported by The Whale Productions, showcases what it feels like to drink Zacapa, a rum overseen by master blender Lorena Vásquez, one of the few female master blenders in the world.
In addition to the hero spot directed by Caroline Koning, “Lips to Soul” will be supported by out-of-home media, Facebook and Instagram paid social media advertising, events and TV in select markets.
Dive Insight:
As the demand for ultra-premium spirits continues to grow, Diageo is hoping to raise the profile of Zacapa through a global creative campaign that highlights the brand’s woman-centric history. “Lips to Soul” is intended to further position the rum as not only a luxury product, but also an empowering and inclusive one.
“We’re thrilled to be sharing this new global campaign — it’s a huge moment for our brand, during a time when ultra-premium and luxury rum is driving virtually all of the growth within the category,” said Christina Choi, senior vice president, Diageo, in a statement.
“We wanted to tap into the consumer desire for depth, and bring to life that instant sensory connection that people feel when they try Zacapa. We believe there is no greater feeling than being surprised by experiences that capture our imaginations and spark a sense of wonder in us,” the executive continued.
The 30-second spot juxtaposes images of a model enjoying the rum with ones showing Zacapa being poured into a cocktail tumbler, a bottle as it’s wrapped in a handwoven band of petate and a group of friends having a drink together. The video is narrated in both English and Spanish.
Ultra-premium rum has seen a 17% compound annual growth rate over the past three years, while premium rum has seen a 17.8% increase, per combined Nielsen/NABCA data for the period July 2019-June 2020 through July 2022-June 2023 cited in the press release. Diageo has been prioritizing capturing the premium market, a strategy that has paid off, with recent earnings reflecting how premium sales are compensating for lower volumes in the company’s overall revenue.
Diageo has also focused on reaching out to women consumers. Notably, Johnnie Walker, a Diageo blended Scotch whisky, runs a “First Strides” initiative dedicated to women empowerment. Activations included mixing an anthem for U.S. women’s soccer team, Angel City Football Club.
Correction: This article has been updated with the correct launch date for the campaign — Thursday, Dec. 21 — and to reflect that the woman featured in the campaign is a model and not master blender Lorena Vásquez.
A new nation of rum distillers
Oli Dodd – 12/22/2023 – Drinks Int
A growing band of rum makers are pu?tting Britain on the map – with a remit to steer the category into exciting new waters.
Britain has always been a nation of rum drinkers. ? The country’s love affair with the spirit can be traced back to almost its origin. In 1655, Jamaica fell under British colonial rule and rum supplanted French brandy as the daily liquor ration for Royal Navy servicemen. ?That was just four years after rum was first documented in records from Barbados which told of slaves on sugarcane plantations distilling fermented molasses.
For centuries, the relationship was of consumption, but around a decade ago, on the heels of the gin boom, that began to change. In 2012, Cornwall’s English Spirit Distillery launched Old Salt Rum, the first commercial rum to be fermented and distilled in the UK. Today, nearly 30 producers around the country are producing rum from molasses and the UK is now home to the largest rum distillery in Europe, Dropworks in Nottinghamshire. And without a national rum distilling tradition, this new generation of makers has the freedom to move unencumbered by expectations of heritage. “It's so important for me to try to drive the category forward,” says Lewis Hayes, founder of Dropworks Distillery.
“I don’t have 200 years of heritage distilling, I'm not a seventh-generation producer, the history of rum is undeniable and I’m not trying to rewrite it, but I am trying to ask the question: where’s rum going next? We have the freedom to be creative and think outside the box in a way that bigger brands might not feel comfortable doing.
“The marketers will tell you it’s about the Caribbean, they’ll tell you it’s about pirates, they’ll tell us about sea monsters. Historically, there are links, but it’s a load of rubbish.”
The shape that British distilled rum is taking is in some ways a response to the hands-off, paint-by-numbers model that became widespread during the craft gin boom a decade ago.
“We’ve always been dead against using anybody else’s alcohol,” says Ian Warborn-Jones, co-founder of Outlier Distilling on the Isle of Man. “A lot of that’s to do with the gin boom, so many distilleries were making gin and there’s not a whole lot that’s local about it. Once you get the ethanol from France and the juniper from former Yugoslavia, and grains from West Africa, there’s not much, other than the process, that is actually local. With rum, we import the raw product from the Caribbean, but the thing that fascinates me is how we go from molasses – which frankly tastes like shit – to rum and all the different stages along the way that contribute to the flavour you end up with.”
Creating a buzz
While these new rum distilleries are beginning to create a buzz by focusing on keeping things in-house, as rum continues to grow as a category many producers in the UK are following a model that more resembles that gin process.
“We love the fact that more people are talking about rum being made in the UK compared to a lot of ‘British’ rums that buy rum from the Caribbean, add their own spices and still call it British rum,” says Gemma Wakeham who founded the carbon negative Two Drifters distillery with husband Russ in Devon.
“I think that takes away from the story of the Caribbeans which have such a heritage with rum. What we need to do as British rum distillers is forge our own story about it. I have no Caribbean heritage, so I can’t say anything about Caribbean rum – we wanted to make our own rum. We like molasses-based rums, we like dry spiced rums. We like punchy white rums. They were always the styles we were going to create.
“We don't have our 50-year-old rums ageing in Caribbean climates, but we're doing some really exciting things, the choices of yeast we use, and the pH we can work with. That's where the excitement is. So we need to make sure the story we’re telling as a collective is very positive and different to the Caribbean story.”
And by building it from scratch, that story can be one of modern spirits industry ideals: transparency, provenance, and sustainability.
“Rum is a sugarcane byproduct, fermented, distilled and maybe matured – our rums focus on that,” says Hayes. “Dark Drop is a celebration of molasses, Funk Drop is about fermentation, and Clear Drop is a celebration of distillation and the clarity of liquid you can produce through high-quality column stills. We’ve got a product on the horizon, Barrel Drop, which is a celebration of what maturation can bring to the table. Spice Drop looks at a whole different category, flavouring. Rum has so much flavour already so I don’t need to add flavour, I can generate exciting flavours that will appeal to spiced rum drinkers but I can do it naturally. There’s a small following of people who know how versatile and exciting rum is.
“If I take a neutral-based spirit and I add vanilla and cinnamon, that product is only ever going to taste of vanilla and cinnamon. Whereas if you do it naturally, and you ferment it properly, and you don't add flavourings, then your product will taste complex, rounded and interesting. If someone tastes banana, they are correct, if someone else tastes Szechuan pepper, they are correct. Rum is the broadest spirit category. I can produce something on my column still that would trick people into thinking I’d made vodka, and on my double retort still I can create something so fruit-forward that if I laid it down in a Cognac cask, they’d think it was a Cognac. We’re making quality liquid and we’re making it accessible for people.”
Perhaps no other spirits category puts as much emphasis on inclusivity and education as rum. In general, its fan base is eager to share and, in the UK, that rum community is growing and will be what shapes the current crop of British rum distillers and any that follow.
“The rum community, those who drink and those who produce, is a warm, welcoming, and inclusive community,” says Rick Dacey, co-founder of Outlier Distilling. “As distillers, we need to embrace that, work together and share knowledge. Right at the beginning, when we were setting up the company, we had a few guiding principles, we wanted to do something more interesting and more creative. It’s way better to have 1,000 people love what you’re doing than 10,000 think it’s alright and then never buy a bottle again. If it’s not fun, what’s the point?”
One Of The Oldest Cuban Cocktails May Have Been Mixed Before The Mojito
Nikita Ephanov – 12/22/2023 – News CA Yahoo
Mojitos are an all-time classic. Combining mint, white rum, lime, and syrup in a carbonated base is a refreshingly perfect beverage. But before this drink hit off ubiquitous popularity, it was predated by a historic sling called the el draque. Legend has it, that this concoction was first crafted in 1586 by British captain, Sir Francis Drake. Due to his frequent plundering of Spanish settlements, he was graced with the cocktail's subsequent nickname — el draque.
In the spirit's origin story, the medley of ingredients is said to fortify a sailor's health. The utilized lime aids against scurvy, the mint eases digestion, and the spiced bark that's made from the chuchuhuasi tree that's native to the Caribbean relieves pain. Then, a dose of sugarcane spirit and sugar eases the drinkability of the intensely flavored potion. However, since this time, the drink has fallen into relative obscurity and therefore never became part of the cocktail canon. Nevertheless, it's a beverage worth crafting.
The El Draque Incorporates Ingredients Similar To The Mojito Into A Bolder Drink
The drink was said to have emerged in the 1580s, which was almost a century before the invention of rum. As a result, the sling more classically employs aguardiente de cana, a sugarcane precursor to rum. Such a spirit style is nearly identical to cacha?a, which is frequently employed for the drink. Additionally, the el draque mixes in mint leaves, whole lime, and sugar, typically not in syrup form. Due to the bark's obscurity, its inclusion has stopped in modern recipes. Like a mojito, all ingredients are muddled to combine.
The drink's mixed to create a spirit-forward beverage, closer to a Ti' Punch than a mojito. Modern-day renditions have shifted to include white rum, as well as spiced rum in the mix, yielding varying flavor profiles. If crafting a rendition at home, make sure to select a high-quality rum, since its taste is strongly reflected in the result. Consider the aromatic nature of a rhum agricole or a white rum which are both well regarded for mojitos for the most flavorful result.
THERE MAY BE A SHORTAGE OF RUM FOR THE PONCHA IN THE COMING WEEKS
Tobi Hughes – 12/20/2023 – Madeira News
?The warning comes from one of the largest producers, which is already out of stock, having no rum to sell to retail.
There may be a shortage of rum for the Madeira poncha in the coming weeks.
The company’s administrator, heard by journalist Pedro Filipe Costa, assumes that the renewal of sugarcane fields is necessary and asks for measures to restore sugarcane production in Madeira.
?In 2022, 35 thousand liters of bulk rum and 640 thousand liters of bottled rum were sold. A turnover of almost 5 million euros.
In my opinion this is going to be a problem each year, and will only get worse and worse. We already saw a bottle of rum almost double in price this time last year, and the price has not gone down. Soon we will see prices of poncha over 5 euros in local places where they use to be between 2-3 euros.
With all the increase in prices Madeirans are being forced to leave the island, this means traditions will die, and everything like sugarcane, bananas ect ect will be left, and all these local producers will be gone.
The government don’t care, they just care about concrete, and more luxury houses and hotels, filling their own pockets.
We can already see the traditional Madeira slowly dying, and this is going to continue, and you see all the Madeirans complain about all this, but still they vote the same government for the last 40+ years.
See it or not, or think I’m talking rubbish, but you will all see it in the very near future.
Bundaberg-based businesses find sweet success with international export markets
Johanna Marie – 12/26/2023 – ABC Wide Bay
What's in a name? When it comes to Bundaberg, plenty.
Key points:
Bundaberg Brewed Drinks has opened a $150-million super brewery to double production
Experts believe utilising location and relationships with farmers is key to success in regional business
Strawberry growers are expanding into freeze-drying and international exports
Whether it is the city's famous ginger beer, signature rum or high-quality produce, local families have capitalised on the regional Queensland name to tickle taste buds and find sweet success on the international stage.
Bundaberg Brewed Drinks is one of Australia's most recognisable soft drink brands.
Over five decades, the family-owned company has grown from two workers to 240 and is now one of the region's biggest private employers.
"Our family borrow the name of Bundaberg and we feel so a part of this town that we've decided to invest the largest investment we've ever done in this community," chief executive John McLean said.
It recently opened a $150 million super brewery in Bundaberg that drew the Prime Minister in for a pit stop and a non-alcoholic tipple.
Mr McLean said the facility would double production and increase exports to more than 60 countries across the world, including the prized markets of the United States, China and South Korea.
"We are going to take Bundaberg to the world from here," he said.
Regional business driving economy
Central Queensland University's Professor of International Business Quamrul Alam said it was a "fascinating" story that showed how regional business was helping to drive the national economy.
"Because it grew from a family-owned small regional business to a regional-but-global business," he said.
Professor Alam said utilising location and locally produced ingredients, including ginger and sugarcane, was part of the success story.
"This company has maintained a very good relationship with the farmers, and that relationship helps the company to secure quality inputs," he said.
Mr McLean said staying local was paramount.
"One hundred per cent of the ginger is grown within a 400-kilometre radius of our facility," he said.
Mr McLean said while all brewing still happened in Bundaberg, logistically the company needed to expand bottling operations in Australia and overseas.
"Moving glass bottles up and down the road 400 kilometres is not the best thing to do all the time," he said.
Waste becoming international export
For the Bundaberg-based Dang family, it is waste not, want not.
They are the second biggest strawberry grower in Australia, but as their crop has grown each year, so has the waste.
The family has turned to the lucrative freeze-dried fruit market with a $15 million factory to give produce a second life.
"We have foods that are oversize or undersize but still perfectly good and delicious fruit," Gina Dang said.
"Our mission is to help our business grow in Australia and export market, [and] to help other farmers and other businesses to grow.
"We are already working with not just our strawberries, but other berries, mangoes, apple, and we will be looking down the track to [other] options."
Queensland's Treasurer Cameron Dick said the worldwide fruit snack market was worth about $22 billion.
"We are so pleased to see families like Gina's take this step to invest in the community," Mr Dick said.
"It's about food, it's about family, but more importantly it's about the future of Bundaberg and Queensland."
Study finds most teens in 2023 have never tasted alcohol
Staff – 12/22/2023 – Washington Times
Research shows teen drug, alcohol use down from before pandemic school closures
Fewer teenagers drank or smoked marijuana in 2023 and most said they had never even tasted alcohol, according to a federally funded study.
An annual study from the University of Michigan, funded by the National Institute on Drug Abuse, found alcohol and drug use declined among eighth-, 10th- and 12th-graders from last year. Researchers surveyed 22,318 teens whose schools opted into the study.
Teen use of all substances “decreased dramatically” between 2020 and 2021, when COVID-19 school closures and social distancing kept young people home, the study noted. Those restrictions created a one-year delay in teen consumption patterns that researchers said could lower future trajectories of substance abuse for years to come.
Dr. Nora Volkow, director of the National Institute for Drug Abuse, said the findings confirm that historically low drug use among teens “persists despite the reopening of schools.”
“It is possible that teenagers might be relying [on] other reinforcers such as video gaming, social media and other apps as alternatives to drug use, but this is speculative at this point,” Dr. Volkow, a psychiatrist specializing in addiction, told The Washington Times.
In 2023, just 10.9% of eighth-graders, 19.8% of 10th-graders, and 31.2% of 12th-graders reported any illicit drug use in the past year — a significant drop from previous years.
By comparison, the study noted that adults aged 35 to 50 “continued a long-term upward trajectory in past-year use of marijuana and hallucinogens to reach all-time highs in 2022.”
Some experts said those findings confirm more than a decade of research showing that recent generations of teens have become more risk-averse as they observe the fallout from growing opioid addiction rates.
American teens have become less likely than earlier generations to engage in risky “drug and alcohol use, as well as ---ual and antisocial behavior,” said psychologist Keith Humphreys, a Stanford University addiction researcher not involved in the study.
“The horrifying addiction and death rates among illicit drug users may be reducing young people’s willingness to try drugs,” said Mr. Humphreys, who tracks the opioid crisis.
Overall, the study shows teen alcohol and drug consumption have followed a downward trajectory since the 1990s.
Teens have become particularly less likely to imbibe beer, wine or liquor in the digital age.
Besides declines in drinking rates over the previous month and year, this year’s study found that 78.5% of eighth-graders, 64.2% of 10th-graders and 47.2% of 12th-graders had never consumed alcohol.
That’s an increase of about 3% for eighth-graders, 5.3% for 10th-graders and 8.9% for 12th-graders from last year’s study. It’s also a 24%, 42% and 35% surge in non-drinkers, respectively, over the past decade of annual studies.
Reached for comment, some drunk driving awareness groups credited their public education outreach to parents for the drop.
“We’d like to attribute it to adults who care and who want to keep kids safe,” said Leslie Kimball, executive director of the advocacy group Responsibility.org . “We found that conversations between parents and kids have increased by over 30% over the past 20 years and in that same period, underage drinking declined by more than half. We are very proud of that progress.”
Study shows ‘importance’ of alcohol in care homes
Louis Thomas – 12/22/2023 – The Drink Business
Giving care home residents access to alcoholic drinks is important for improving overall quality of life, according to a new study from the University of Bedfordshire and the Care Quality Commission (CQC).
The National Institute for Health and Care Research (NIHR) School for Social Care Research funded the study which examined how alcohol can bring numerous benefits to care home residents.
The research was used to develop a series of good practice guidelines, titled Alcohol management in care homes.
It was found that some care homes have a blanket ban on booze, a decision fuelled by safety concerns, including how drinks might interfere with medication. The guidelines argued that a prohibition policy “conflicts with the fundamental principle that people in care homes should have as much freedom, choice and control over their lives as possible”.
However, most care homes surveyed did allow residents some access to drinks, either through an in-home bar or a drinks trolley pushed around at meal times. As one manager cited in the study put it, a resident wanting a drop of something is “no different to the person who wants scones and cream twice a week”.
One resident in the report complained: “We have opportunities when we have parties but they’re not often enough.”
It was suggested that consumption remains in line with the recommended level for elderly people of 14 units a week. The guidelines also noted the importance of monitoring consumption, especially for residents with neurodegenerative conditions who struggle to keep track of their drinking, and those with alcohol dependencies.
For those who did drink, the study highlighted the need to adjust how they drank to their current condition, as one care worker explained: “One lady likes to have a brandy before she goes to bed and maybe a year or so ago she used to have that brandy in her chair but got a little wobbly on the way to bed, so now she has it when she gets into bed… She’s over 100-years-old, we’re not going to say no.”
Another resident in an electric wheelchair was escorted to the local pub by staff over several weeks before they then allowed him to go on his own (the pub staff were told who to call in case there was an issue).
The community aspect of residents gathering to have a drink is also significant, especially given the loneliness many elderly people experience – one care home in Worcestershire even opened a pub in order to provide a social space and foster a sense of togetherness.
Dr. Sarah Wadd said of the research: “People living in care homes should be supported to have as much choice and control of their lives as possible. It is important to remember that just as health has value, so too does pleasure. The goal is to find a balance between minimising risk and maximising quality of life. Our research has shown that this isn’t always happening in practice. We have produced good practice guidance for care staff and a guide for care home residents and the general public.”
CQC’s Amy Hopwood said that it shone a light “on the importance of care homes safely supporting their residents to continue drinking alcohol if they wish to”.
World Spirits Report 2023: Liqueurs & speciality spirits
Lauren Bowes – 12/20/2023 – The Spirits Business
This year has seen ups and downs for liqueurs, with some brands benefitting from a continued interest in at-home bartending, and others struggling to make their mark.
As a whole, though, the category is still growing, according to data from Euromonitor International. Liqueur sales by volume for 2023 are expected to end at 131.9 million nine-litre cases, up from 128.5m in 2022. Meanwhile, by value, 2023 forecast figures are estimated to reach US$48.2m, up from US$46m the previous year.
In terms of positives, Craig van Niekerk, vice-president of marketing for Malibu and Kahlúa, explains that the trend for at-home bartending, which generally took off during the Covid-19 pandemic, continues to be huge. “This desire to entertain guests at home has surged in the US by 25%, and 20% of young adults worldwide are eager to enhance their skills in at-home mixology,” he explains.
Licor 43’s global brand director, Oliver Svatek, echoes this: “There is huge demand for exciting yet simple cocktails that consumers can replicate at home. And liqueurs are a perfect ingredient in many of these cocktails.”
Van Niekerk adds: “With this increase in experimentation, consumers are trying new things and being a bit braver in terms of what they would do.” He cites a TikTok trend that saw one bartender mix orange juice and Kahlúa to create a cocktail that – allegedly – tasted like the US Tootsie Roll sweet.
But Svatek points out that the global cost-of-living crisis is having an impact: “The reduced disposable household income – due to rising prices and interest rates – has led to consumers downtrading, going out less, and buying premium liqueurs and spirits in general less frequently.”
This is unlikely to change in 2024. “To manage short-term volumes, promotion and pricing will play a bigger role in our category,” explains Svatek. “We might expect a slower innovation pace than in previous years – as these products are usually higher priced than original variants – and some brand owners will even look at their portfolio and try to make them leaner.”
Another challenge that Van Niekerk expects in the new year is the proliferation of celebrity-owned spirits brands. “Kahlúa has been around for almost 100 years, building on that craft, expertise, and knowledge,” he says. “The question is: how much do consumers value, provenance, quality, and craftsmanship, over the badge factor from a celebrity point of view?”
While celebrities have this year delved into gin, vodka, Tequila and whisky, there haven’t been many high-profile liqueur launches – 2024 could well be the year this changes.
World Spirits Report 2023: RTDs
Nicola Carruthers – 12/21/2023 – The Spirits Business
Ready-to-drink serves (RTDs) have become increasingly mature across the world as drinkers adopt the convenient format and flavourful options.
Despite growth estimates slowing, the category is expected to post a double-digit increase (12%) between 2022 and 2027 across 10 markets, data from IWSR Drinks Market Analysis showed. Earlier estimates had predicted a 24% increase over the five-year period, but this has been dragged down by a decline in hard seltzers in the US.
Excluding hard seltzers, RTD volumes are estimated to grow at a compound annual growth rate of 5% over the same period, led by premium variants and long drinks. The value of the category is predicted to reach US$40 billion by 2027 across 10 key markets.
IWSR expects agave-based RTDs to take off as the next most popular spirit base for RTDs after vodka. Research from IWSR found that 41% of consumers named Tequila as their favourite RTD base (up from 35% in 2022). Among Gen Z consumers, the figure is 60%.
Wynter Karo, co-founder of Tequila-based pre-mixed brand Pimentae, says: “The market is evolving rapidly, and we’ve observed a surge in demand for innovative flavours and premium ingredients.”
Karo believes opportunities for growth in the RTD category “lie in expanding product range, entering untapped demographics and international markets”. She notes that the biggest challenges are “fierce competition, and the need for continuous innovation to stay ahead”.
Ben Iravani, co-founder of Whitebox Cocktails, believes there is a challenge in products that fail to replicate the flavours of cocktails. “We see the misuse of cocktail names on RTDs to be an issue as it clouds the consumers’ perspective of what a classic cocktail should taste like. For example, a 4%-ABV, 250ml fizzy can that’s labelled as a Margarita just doesn’t come close to what a classic Margarita recipe is and how that would be served in a cocktail bar.”
He believes the category still has a “long way to go, particularly for the premium side”. Iravani adds: “We’re focused on providing customers with an elevated experience,
a moment to savour, which aims to take market share from beer and wine. We see a lot of potential in this ‘treat’ occasion.”
Iravani expects more “diversity in the use of premium spirits bases, brands finding niches, and more competition coming”.
Karo adds: “We anticipate a rise in low-alcohol and non-alcoholic RTDs, reflecting the increasing consumer focus on health and wellness. Additionally, eco-friendly packaging and sustainable practices will likely gain prominence in response to environmental concerns.”
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Diageo pumps millions into water preservation
Louis Thomas – 12/21/2023 – The Drinks Business
Drinks giant Diageo, alongside its Tequila brands Don Julio, DeLeon and Casamigos, has announced a MXN$100 million (￡4.6m) investment in water preservation and sanitation schemes in Mexico.
The investment is part of Diageo’s aim to replenish 100% of the water used in water-stressed areas by 2025, which is part of the company’s broader 10-year Environmental, Social and Governance (ESG) action plan.. The state of Jalisco, where the agave for Tequila is cultivated, has seen prolonged drought in recent years – in the winter of 2022/23 parts of Mexico received a 10th of the precipitation they might usually, with some regions seeing temperatures climb into the 40s, setting winter heat records for the northern hemisphere. Despite the hardiness of the plant, the climatic conditions have resulted in a notable agave shortage.
Diageo has announced that part of the ￡4.6m will be used to fund six projects next year, which it claimed will both increase access to water and improve its quality for Jalisco residents.
Earlier this year, the company revealed, some of this funding was used for constructing two artificial wetlands and a tree nursery, in a project which was spearheaded by the Don Julio brand. Diageo estimated that these wetlands will help to improve irrigation for local farmers and clean 268 million litres of wastewater, an amount roughly equal to the volume of 107 Olympic swimming pools.
Alan Loredo, Diageo’s corporate relations director for Mexico and Tequila, told the drinks business: “This investment will allow us to continue and expand our participation in projects focused on building water security and improving access to water in Jalisco communities like Atotonilco El Alto. For example, we will be building a municipal plant nursery and extending the installation of rainwater harvesting systems in schools. We will also continue and extend collective actions with NGOs and third parties in the region.”
“We also support some technical studies and deliver training and workshops needed as part of the process to declare Taretan Park, which a spring that is the main water resource of Atotonilco passes through, as a protected natural area – the first of its kind in the Highlands of Jalisco,” Loredo revealed.
Diageo’s Tequila sales grew by 79% in 2021 and 55% in 2022, a symptom of the boom in global interest in the spirit.
Crafting Cocktails: 5 cozy winter drinks to enjoy this holiday season
Marcio Cummings – 12/24/2023 – Denver Gazette
Cold snowy weather has arrived in Colorado, which makes for an opportune moment to enjoy the warmth of classic winter drinks. Whether you are looking for something to serve guests during the holiday season, looking for a warm and relaxing libation following a long week, or something to tag along with for a Broncos tailgate, this selection of delicious but easy to make winter drinks will be sure to deliver.
For those with children or folks who choose not to imbibe alcoholic beverages, recipes like hot cider or hot chocolate sans the alcohol can still be equally enjoyable.
Here's a look at five classic yet easy to make winter drinks:
Hot Buttered Rum
This is a winter and holiday warm drink classic that can be traced in some accounts to colonial times. The heartiness of butter and spices is combined with the warm spirit and spiciness of rum. The key to this recipe is making a “batter” which is topped with hot water and rum. For those who are time strapped or less culinary inclined, pre-made hot buttered rum batter can be purchased from retail outlets like Walmart and Amazon, but expect to pay a premium.
To make your own version, which can be highly customizable, here’s how:
1 cup brown sugar
1 cup softened butter
1 tablespoon cinnamon
? teaspoon ground nutmeg
? teaspoon ground gloves
1-2 shots rum
6-12 ounces hot water or hot cider per serving
Optional: scoop of vanilla ice cream, cinnamon stick for garnish
Combine the brown sugar and spices in a mixing bowl until incorporated into a batter. Can use immediately or store in a refrigerated container for later use. Scoop 2 tablespoons of the batter into a serving mug and top with 1-2 shots of rum to taste and hot liquid (water or cider). For a richer flavor, you can add one scoop of vanilla ice cream before topping with the hot liquid.
Hot Toddy
This classic winter drink is one of the simplest to make, combining hot water, your preferred spirit (usually whiskey), lemon and honey. Traditional holiday spices such as clove, nutmeg, and cinnamon can also be added to taste and preference. In some cases, this has been used as a home remedy for sore throats experienced during winter cold and flu season.
1 shot whiskey
1 shot lemon juice
2 tablespoons honey
8-10 ounces hot water
Optional: 1 cinnamon stick and 2-3 whole cloves for garnish, added flavor
Combine whiskey, lemon juice and honey at the bottom of a heat safe mug, top with hot water and stir to mix ingredients. Can serve with cinnamon and whole cloves to taste.
Homemade Hot Chocolate
Hot chocolate is another warm classic holiday drink that can be enjoyed by folks of all ages. It should be noted that “hot chocolate” is made from actual chocolate, while “hot cocoa” is the version that utilizes cocoa powder. Both can be enjoyed equally, depending on preference, convenience, and the local availability of ingredients. ?Arguably one of the best takes on the recipe is “French Hot Chocolate” or “Chocolat Chaud”, which incorporates a rich darkness and depth of flavor.
Here is one take on the popular winter drink:
1 ? cups warm milk
? cup heavy cream
2 teaspoons sugar, to taste
8 ounces of chocolate
whipped cream, for topping
Gradually warm the milk and heavy cream while incorporating and dissolving the sugar. Once it is warm, melt and dissolve the chocolate until it is all incorporated. Milk and cream can be substituted for preferred non-dairy milks given dietary restrictions. Once mixture is warm and consistent, serve in a mug and top with whipped cream.
For those of legal drinking age who choose to imbibe, 1 ounce of crème de menthe or crème de cacao can be added to the serving glass.
Mulled Wine
Infusing red wine with spices like cinnamon, cloves, and orange zest creates a unique flavor profile that provides warmth for the holiday season. The drink has been a staple for centuries in many European countries including Italy (vin brulé), France (vin chaud) and Germany (glühwein).
Here’s one take on the popular drink, which has many variations:
1 bottle fruit forward red wine (like a merlot or cabernet)
1 cup orange juice
2 cinnamon sticks
5-6 whole cloves
1 tablespoon ground or grated fresh ginger
1 shot brandy (flavored or unflavored)
? cup honey, to taste
Simmer ingredients until liquid is hot and spices are incorporated, approximately 15-20 mins. Can serve with a ladle or transfer to a thermos for a portable holiday drink.
Spiced Apple Cider
Spiced apple cider has become a classic holiday drink due to its warm and comforting blend of seasonal flavors. The combination of fragrant spices such as cinnamon, cloves, and nutmeg infuses the cider with a festive aroma that instantly evokes the spirit of the holidays. Here’s how to make it:
? cup packed brown sugar
1 cinnamon stick
1 teaspoon whole cloves
? teaspoon whole allspice
? teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider
Heat it in a slow cooker or a saucepan over medium heat on the stovetop. Bring the ingredients to a slow simmer, but not a boil, stirring slowly to incorporate and dissolve the sugar. Serve in a heat proof mug.
For an alcoholic version, add one shot of apple or vanilla flavored brandy to a serving glass before topping with the hot cider.
John Leguizamo Says 'It’s Not Christmas' Without Coquito at His 'Big Latin' Holiday Dinner (Exclusive)
Lindsay Kimble, Jen Juneau – 12/24/2023 – SG News Yahoo
Leguizamo tells PEOPLE that his family always gathers on Christmas Eve for a dinner with Puerto Rican and Colombian food
John Leguizamo has the perfect, annual “big Latin” holiday — and the star of the evening is always a cinnamon-y delight.
While speaking to PEOPLE this month about his new documentary John Leguizamo Live at Rikers, Leguizamo, 63, explains that his family always gathers on Christmas Eve for a dinner with Puerto Rican and Colombian food. The party is hosted at midnight to mark the birth of baby Jesus, says Leguizamo, explaining that “it's a traditional thing and that's when you give the gifts out.”
But the real sign of a Leguizamo family holiday gathering is coquito: “Iif you don’t have that, it’s not Christmas.”
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“Coquito is a beautiful thing — It's a chemistry to make it. It has to be the perfect amount of coconut milk, coconut water, rum, the sugar, the cinnamon,” he explains. “It can't be too sweet or too weak. It's such a perfect formula.”
To accompany the alcoholic beverage, Leguizamo’s mother makes tamales “because she's Colombian — so she brings tamales, con chocolate. We get double cultural pleasures.”
The Violent Night actor, a dad of two, also chats with PEOPLE about something one of his cult-classic films has in common with a holiday movie staple. 1993’s Super Mario Bros., in which Leguizamo played Luigi, received negative critical reviews but has gained much love and admiration in the decades since.
"You know, It's A Wonderful Life, it had the same thing. It was a critical bomb. It bombed at the box office, and yet it became an American staple for Christmas," Leguizamo says. "So you never know. It's fascinating. And I'm glad that I brought joy to kids and was part of their childhood.”
John Leguizamo Live at Rikers, from Azimuth Films, is available to stream now on Black Experience on Xfinity and Xumo.
What’s Florida’s favorite Christmas cocktail? Hint: It's got milk but it's not eggnog
Samantha Neely – 12/21/2023 – Fort Myers News
Nothing says "holiday spirit" quite literally like a fun Christmas cocktail.
To help you determine what to order when out or what to make at your family's Christmas spread, Tasting Table tracked down each state's favorite holiday cocktail.
Experts at Tasting Table relied on a collection of data based on internet search trends, starting with the top 15 most-searched-for-Christmas drinks across the country. To determine each state's drink of choice among the nationwide favorites, they used Google Trends to find out which beverages had the highest increase in search traffic over the last month.
Does Florida's top merry libation surprise you? Grab your own drink of choice (responsibly) and see if you agree.
What is Florida's drink of choice during the holiday season?
While enjoying the season with family or heading out on the town, Floridians can't get enough of coquito. In addition to Florida, seven other states favored coquito:
Iowa
Kentucky
Maryland
New Jersey
North Carolina
Texas
Wisconsin
What's coquito made of?
Coquito is a coconut-flavored, eggnog-like drink typically made with rum (either dark or white, depends on your preference), coconut milk, sweetened condensed milk, and evaporated milk. Many recipes will also include spices, like cinnamon and nutmeg, as well.
What is the origins of coquito?
Properly pronounced as "koh-KEE-toh," the drink is typically served almost exclusively during the holiday season and is mostly native to the island of Puerto Rico.
According to the Hispanic Kitchen, there is actually debate surrounding the origin of coquito.
Some believe the recipe originated sometime in the 19th century with the arrival of Americans to the Caribbean, revamping their eggnog recipe. Writers also say another popular theory is that coquito came from sugar mill farmers, who began to make coconut with rum and mixed it with coconut milk to make the delicious recipe.
It is known that the first published coquito recipes were recorded in the Puerto Rican cookbooks “Cocine a Gusto” and “The Puerto Rican Cookbook,” between the years 1950 and 1970.
How does coquito compare to eggnog?
Coquito is considered the "Puerto Rican Eggnog," but is it actually similar?
Both beverages are made with milk but they use different types. Eggnog uses whole milk that is sweetened with sugar while coquito uses sweetened condensed and evaporated milk.
Eggnog is also typically enjoyed as a nonalcoholic holiday drink while coquito recipes include rum.
What is America's favorite holiday cocktail?
The poinsettia cocktail is on top of everyone's wish list this year, seeing the top spot for 21 states' favorite holiday cocktail. It is made with Champagne, Cointreau (or Triple Sec), and cranberry juice.
The cocktail gets its name for its festive, bright red hue, reminiscent of the poinsettia flower, which is also known as the winter rose. States that favored the poinsettia cocktail:
Connecticut
Indiana
Kansas
Maine
Mississippi
Missouri
Montana
New Hampshire
Oklahoma
Oregon
South Dakota
Virginia
Tasting Table shared that the states saw an increase in demand for the cocktail of around or over 300% in the past month alone, with the most significant jump in Montana, with interest in the libation rising a whopping 1,711%.
See the top five cocktails around the nation this holiday season
Here's what Tasting Table determined to be the top cocktails this season:
Poinsettia cocktail - Made with Champagne, Cointreau (or Triple Sec), and cranberry juice.
Christmas punch - Typically include a mixture of festive juices (like cranberry and orange), boozy beverages (such as spiced rum and sparkling wine), and holiday fruits (like fresh cranberries and orange slices).
Wassail - Contains festive fruity ingredients like apples, apple cider, and orange juice, paired with warming spices including cinnamon, ginger, cloves, star anise, and nutmeg.
Coquito - Made with rum, coconut milk, spices, sweetened condensed milk, and evaporated milk.
Eggnog - Traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. You can spike it with brandy or rum.
What's the Difference Between White Rum and Dark Rum?
Brian Freedman – 12/19/2023 – UK Movies Yahoo
Before you make your next Daiquiri, make sure you're using the right rum.
One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.
At first glance, they were difficult to distinguish from one another. Both were taller than me, and had ?woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”
I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.
How to prepare coquito, the popular Puerto Rican Christmas drink
Janete Weinstein – 12/21/2023 – NBC Connecticut
For Latino households, the holidays in the United States are not the same without a little touch of their homeland.
Nothing like a coconut-flavored, eggnog-like drink from Puerto Rico to spicy things up during the holidays.
Coquito is the one drink that has transcended mainstream popularity as a Christmas drink of choice for Puerto Ricans.
HERE ARE INGREDIENTS YOU NEED TO MAKE A COQUITO:
1 can Condensed milk
1 can Evaporated or coconut milk
1 tsp Vanilla extract
1 tsp Ground cinnamon
1 cup of Coconut cream (some argue over brand preference)
1 cup of White rum (optional for virgin drink option)
HOW TO PREPARE COQUITO
In a blender, add the evaporated milk, coconut cream, condensed milk, rum, vanilla extract and cinnamon.
Blend on high speed for about 2 minutes until all the ingredients are blent together.
Transfer the mixture to a glass bottle and chill in the refrigerator until quite cold.
Garnished the drink with ground cinnamon or a cinnamon stick when served.
Although it began as a traditional Christmas Eve drink, in places like New York City it can also be commonly found during Thanksgiving and New Year's Day.
You Should Use White Rum For Frozen Strawberry Daiquiris
Sarah Martinez – 12/25/2023 – UK Finance Yahoo
https://uk.finance.yahoo.com/news/white-rum-frozen-strawberry-daiquiris-201554510.html
Is anything more idyllic than taking a sunset stroll down the beach with a strawberry daiquiri? Even if you don't find yourself on a beach getaway, you can easily make frozen strawberry daiquiris at home for that vacation vibe feeling year-round. To make our deliciously simple strawberry daiquiri recipe, you only need frozen strawberries, simple syrup, lime, ice, and white rum.
After everything gets blended, the result is a sweet drink that packs a tart punch. However, despite the simple recipe, one key to making the best frozen strawberry daiquiris you've ever tasted is choosing the correct type of rum. As far as we're concerned, white rum is the only choice for alcohol in a daiquiri.
White rum is made from molasses or sugar cane that has not undergone a long aging process. While its flavor is more subtle than dark rum, it has an inherent sweetness that pairs well with strawberries. If you're taking the time to make a blended drink, you want something easy to drink, light, and refreshing. Therefore, white rum is the best choice because it's not as heavy as dark rum and has a touch of sweetness, unlike other clear liquors, like vodka. White rum also has a little bite, which cuts through the fruit sugars.
Strawberry Daiquiris Are Just The Start
Mashed recipe developer Ting Dalton has a special place in her heart for this summertime cocktail. She says she loves the drink because "They bring a touch of summer and sea breezes at home. Sip [one] with friends at barbecues or summer parties and feel like you're in the Caribbean sunshine." If you happen to be whipping one up during peak strawberry season, feel free to freeze the fresh strawberries instead of buying pre-frozen strawberries.
As you would when cooking any recipe, you need to flavor your drink to suit your desired tastes. If the strawberries you bought or are using are extra sweet, dial back some of the simple syrup. If you like a bit of a sour note, feel free to add in more lime. If you're making a daiquiri and cannot find strawberries, other tropical fruits, like mango or pineapple, make a great cocktail. If you're feeling creative, combine your two favorite fruits to create a new daiquiri mashup.
Of course, for those under 21 -- or those who do not drink -- omitting the rum in a fantastic daiquiri recipe creates a delicious Virgin daiquiri that will still transport you to a warm tropical island. And, while rum white is superior for frozen strawberry daiquiris, dark or spiced rum can make a fantastic option for other tropical drinks, like a Mai Tai or a Dark 'n Stormy.
Until the next newsletter!
Federico Hernández - The Rum Lab