Food & Food Equipment News

Castle Brands Announces Additional Investment in Kentucky Artisan Distillery

Castle Brands Inc., a developer and international marketer of premium and super-premium drinks brands, has purchased an additional 5 percent of Copperhead Distillery Company, which owns and operates the Kentucky Artisan Distillery. Kentucky Artisan Distillery currently has three warehouses storing Jefferson's bourbons, provides distilling using special mash-bills made from locally grown grains for Jefferson's brands and houses the Jefferson's Visitor Center and store, showcasing the Jefferson's brand. The additional investment brings Castle Brands ownership of Copperhead to 25 percent.

John Glover, Executive Vice President and Chief Operating Officer of Castle Brands, said "Our additional investment makes us the second largest shareholder in Kentucky Artisan Distillery and demonstrates our continued commitment to our Jefferson's brand. Partnering with Kentucky Artisan Distillery has provided a home for Jefferson's bourbon and allowed us the ability to develop, innovate and expand our Jefferson's offerings. With Kentucky Artisan Distillery's expanded warehousing and distilling capabilities, we expect the partnership to continue to grow and develop with the Jefferson's brand."

Stephen Thompson, President and General Manager of Kentucky Artisan Distillery, stated "We are excited to expand our partnership with Castle Brands to further develop the super-premium Jefferson's portfolio. We look forward to working with Castle Brands on innovations such as estate farm-to-glass bourbon and a super-premium 100 percent rye whiskey and welcoming guests to the Jefferson's Visitor Center for many years to come."

The Melting Pot Toasts to Women Winemakers

The Melting Pot® Restaurants, Inc. is celebrating women and wine this fall with its second annual Uncorked program, available at participating locations from September 5 through October 30. This year's program not only highlights the wine but also the story of the women behind the featured wines. Guests have two ways to enjoy a variety of wines: a wine tasting and a four-course pairing menu, where the notable wines enhance the overall fondue experience.

"The Uncorked dining experience is designed to bring out the unforgettable flavors in both our fondue and the variety of our featured wines," said Paul Brown, Beverage Manager of The Melting Pot Restaurants, Inc. "Each of the selected wines available are made by women who are making their mark in the wine industry, and we invite everyone to visit their local Melting Pot restaurant to raise a glass to the women winemakers who are crushing it."

This year's Uncorked program will feature five noteworthy wines that all share a common background: each come from a woman leading the wine industry today. Featured wine selections include:

Barrymore Rosé – this rosé is the brainchild of Drew Barrymore and features delicate red fruit flavors with floral and light citrus aromas. Barrymore's love of how wine and food bring people together to create memories has been the inspiration behind her wines.

Joel Gott Pinot Noir – Sarah Gott, who leads a team of six women winemakers for the Gott brand, helped to create this Pinot Noir that highlights red and dark fruit flavors followed by an elegant balance of acidity and soft tannins.

Girls in the Vineyard Cabernet – Kat McDonald, a former brewmaster in Australia, crafted this featured Cabernet that intertwines cassis and bramble fruit flavors with a hint of earthiness and cocoa. McDonald decided to start making wines with the notion of truly celebrating and empowering women.

Wente Chardonnay – green apple and tropical fruits are balanced by subtle oak, cinnamon and vanilla in this world-renowned Chardonnay. This wine is developed by CEO and head of the first family of Chardonnay, Carolyn Wente, and her five-generation family.

Location Select Wine – the fifth woman-made wine on the Uncorked tasting menu will be specific to each Melting Pot location.

The Melting Pot Uncorked offers guests two ways to enjoy this year's Uncorked wine selection:

• Three-Pour Wine Tasting - three 2-ounce pours from the variety of wines listed above served with a complementary artisanal cheese board, which includes pecan-encrusted gorgonzola globes, granqueso, smoked cheddar and dark chocolate wafers.
• Four-Course Wine Country Tour – Each of four courses, Melting Pot's new Monterey Alpine Cheese Fondue and Salted Caramel Toffee Fondue, The Melting Pot's signature California salad and the new Pacific Coast Entrée offer pairing recommendations with the featured wines.

For more information on The Melting Pot Uncorked program, including additional background on the women winemaking pioneers, visit www.meltingpot.com/uncorked.

Jim Beam Unveils New Jim Beam Vanilla

Jim Beam has announced the latest addition to its flavored portfolio, Jim Beam Vanilla. Jim Beam Vanilla blends Madagascar vanilla bean liqueur with classic Kentucky straight bourbon whiskey.

Continuing a 222-year family tradition of innovation and exploration, Jim Beam distillers have struck the perfect balance of subtle Madagascar vanilla bean with hints of oak and caramel bourbon notes, producing a sweet vanilla aroma and golden brown color. Bartenders with early samples of the product have suggested mixing Jim Beam Vanilla year-round with cola and a cherry garnish for extra color and flavor.

Jim Beam's flavored whiskey portfolio continues to contribute to the brand's positive momentum following the launch of Jim Beam Apple in 2015. According to Nielsen research, Jim Beam's sales saw a 15 percent growth (USD dollar share) in the 12-month period that ended July 15.

"Jim Beam pioneered flavors in the bourbon category several years ago and the trend has continued to grow. We are always innovating, and are proud to offer a variety of flavors in our portfolio," said Jim Beam's seventh-generation master distiller Fred Noe. "Of course, our newest is Jim Beam Vanilla, with a rich and smooth profile. But don't just take my word for it, sit back and enjoy a sip."

Jim Beam's global brand partner Mila Kunis is also excited about the new innovation. Kunis will be featured in social and digital content around the official campaign launch this fall.

"I'm thrilled to collaborate with my friends in Kentucky to debut Jim Beam Vanilla," said Kunis. "If you're like me, you love the taste of bourbon but are sometimes looking for something a little different. Jim Beam Vanilla is perfect when I want a touch of flavor."

Bottled at 70-proof, new Jim Beam Vanilla contains vanilla liqueur blended with Kentucky straight bourbon whiskey. It offers the perfect balance of subtle vanilla sweetness and hints of oak and deep caramel bourbon notes. Jim Beam Vanilla joins the brand's existing flavored whiskey portfolio already in market, including Jim Beam Apple, Jim Beam Kentucky Fire, Jim Beam Honey and Red Stag by Jim Beam Black Cherry.

Jim Beam Vanilla has a suggested retail price of $15.99 for 750ml, and is now available in bars and retail locations nationwide. Prices may vary based on market and product size.

 

Hojeij Branded Foods Acquires Premier Airport Wine Bar Chain Vino Volo

With its acquisition of North America's largest airport wine bar and wine retail chain Vino Volo, Hojeij Branded Foods (HBF) creates a powerful new partnership, bringing together two companies that share an unwavering commitment to quality and an outstanding guest experience. Currently with more than 40 locations in 32 airports throughout North America, Vino Volo (Italian for "wine flight") has an unparalleled reputation for offering guests a premier experience with wines from around the world by the glass.

"Combining the forces of HBF and Vino Volo is a natural fit for both companies," says HBF CEO Regynald G. Washington. "Vino Volo believes as we do that modern travelers expect and deserve a high-end airport wine experience. Both organizations are widely recognized for operational expertise, top-notch guest service and a strong commitment to employees. As a result of this acquisition, HBF is now uniquely positioned to serve more guests in more cities than ever before."

Like HBF, Vino Volo has received extensive accolades from the industry, counting 34 Airport Revenue News awards, including "Food Operator with Highest Regard for Customer Service" 11 years in a row and "Best Airport Wine Bar" at the Airport Food & Beverage awards. With the company's commitment to bringing the wine country experience to business travelers, Vino Volo has become a customer favorite by offering a relaxed, knowledgeable atmosphere and the combined services of a lounge, restaurant-quality light bites and wine shop to travelers on the go.

"We are delighted to join forces with HBF," says Vino Volo CEO Doug Tomlinson, who founded the San Francisco-based company in 2004. "Like HBF, Vino Volo has experienced tremendous growth by delivering high quality and an exceptional experience. With our shared guest-centered culture, the two companies have achieved success by building unique, complementary strengths and assets. By now joining forces, we are confident that the combined company will see even greater growth."

Eastside Unveils “Oregon Craft Spirits” Branding at Bridgeport Village Mall

Eastside Distilling, Inc., a producer of award-winning craft spirits, has unveiled the launch of a new retail branding for its Oregon Craft Spirits. The initial Oregon Craft Spirits branded location is at Bridgeport Village Mall, an open-air mall located in Tigard, Oregon. 

Similar to Eastside’s other tasting rooms, customers at the new Oregon Craft Spirits location will enjoy samples of Eastside’s award-winning Burnside Bourbon, Portland Potato Vodka, Below Deck Rum, and Barrel Hitch American Whiskey, as well as Eastside majority-owned Big Bottom Distillery's Ninety One Gin, Barlow Trail and Delta Rye Whiskey. Eastside will continue to offer popular small batch seasonal products such as the Holiday Spiced Liqueur, Peppermint Bark Liqueur and Egg Nog Liqueur.

The Oregon Craft Spirits retail concept, which is legally registered as a DBA, also offers cocktail mixers from local Oregon companies and other products, such as jellies, caramels, and Secret Aardvaark hot sauces, from local businesses, many of which are creating products in collaboration with Eastside.

Mel Heim, Executive Vice President of Operations and Master Distiller of Eastside Distilling, commented, “The opportunity for consumers to come to multiple tasting rooms to sample and purchase our craft spirits has proven successful for us. The introduction of the Big Bottom craft spirit portfolio gave us the idea of creating a new branded concept, Oregon Craft Spirits, as an umbrella for our growing family of over 20 craft spirits. Initial consumer reaction has been positive and extremely welcoming to the local focus.”

Bridgeport Village is a landmark shopping destination, characterized by its open-air lifestyle design, distinctive architecture and an outstanding array of both one-of-a-kind and internationally renowned stores and boutiques and features a dozen sit-down dining restaurants. Find Eastside’s new Oregon Craft Spirits location next to the California Pizza Kitchen and just two doors down from the largest Regal Cinema IMAX in the state at Bridgeport Village, 7455 SW Bridgeport Rd, Tigard, OR 97224.

Dry Creek Vineyard Awarded U.S. Patent for Wine Cork Closures with Sustainable Sourcing Information

Dry Creek Vineyard announced the issuance of U.S. Patent No. D779,938, related to the design of printed sustainable sourcing information on its wine cork closures. This is the first patent issued to Dry Creek Vineyard, which is celebrating 45 years of family winemaking in Sonoma County, California.

The innovative closure is laser printed with ornamental and detailed information about the source of cork material, including the age of the cork forest, the harvest date of the trees and the sustainable habitat these remarkable forests provide to the Iberian Lynx and Spanish Imperial Hawk.

This revolutionary concept was introduced with the release of Dry Creek Vineyard 2013 Old Vine Zinfandel. President Kim Stare Wallace developed the idea in an effort to provide transparency and authenticity of the winery's extensive portfolio.

"I wanted to provide valuable knowledge to consumers about our sustainability efforts and the benefits of cork closures," said Stare Wallace. "Dry Creek Vineyard is one of the last truly private, family-owned, iconic wineries, and it is important to communicate our 'no compromises' philosophy on every aspect of our packaging."

"We make wines with integrity and soul," continued Stare Wallace. "No detail is overlooked, including when and from where our corks are harvested."

Founded in 1972, Dry Creek Vineyard is 100 percent certified sustainable and a leader in the sustainability movement in the Dry Creek Valley American Viticultural Area (AVA) and the wine industry as a whole.

Top Producers Promise to Restore World-Class Status of California Brandy

A group of leaders in the American spirits industry gathered this week for the first-ever California Brandy Summit and pledged to restore the perception of California brandy as ranking alongside the world's most acclaimed spirits.

Top tier brandy producers, mixologists, and national influencers met for two days of discussions, seminars and tastings aimed at assessing the current perception of California brandy and at steering the future of the spirit.

The result was the pledge, formalized in a "Declaration to Raise the Status of California Brandy," that said, in part, "We are committed to heralding the exceptional brandy crafted by California producers. We are committed to restoring the perception of California brandy as ranking alongside the world's most acclaimed spirits."

"We do need to raise awareness of the world-class quality of California brandy," said Dan Farber, Founder and Distiller of Osocalis Distillery. "And that takes all of us. We producers have to keep putting the quality product in the glass, and we need the community to get the word out about what our DNA really is, and about how outstanding California brandy can be."

The Brandy Summit featured discussions facilitated by F. Paul Pacult, Editor and Publisher of Spirits Journal and one of America's foremost spirits authorities, with premium California brandy producers on the art and science of brandy making.

The group examined the best practices in brandy making, including distillation techniques, maturation and blending, and discussed whether there is a need for more production guidelines in California brandy.

Elite mixologists and summit participants demonstrated California brandy's versatility by creating brandy cocktails ranging from new takes on modern classics to bright, refreshing spring and summer-style drinks. The group also got a preview tasting of the new premium Argonaut Brandy, which has four expressions ranging from a cocktail-oriented blend to sipping brandies to a collector's brandy blended from rare, aged brandy lots.

"Because it's made from wine, California brandy has completely unique flavor notes and qualities," said Rita Hansen, Head Distiller for Argonaut Brandy. "A few decades ago, the world learned about the outstanding wines in California. We all think it's time people also learned about the high quality and craftsmanship in California brandy."

Regional Finalists for 2017 Star of the Bar Competition Announced

The National Restaurant Association® today announced the five finalists of the 2017 regional Star of the Bar competitions, who will fly to Chicago to face off in a live event on May 21 at BAR 17, the premier beverage-alcohol event, for a chance to win the coveted Star of the Bar title and $5,000 grand prize.

Presented by the National Restaurant Association and United States Bartenders’ Guild, Star of the Bar tasked competitors in five culinary cities—Boston, Chicago, Miami, Austin, and San Francisco—with creating an innovative cocktail for local judges. The Star of the Bar finals will feature an all-star panel of judges, including “World Class Bartender of the Year” Charles Joly; award-winning author and President & Master Mixologist of Creative Cocktail Consultants Brian Van Flandern; and Tony Abou-Ganim, a three-time winning contestant on “Iron Chef America,” and author of the Modern Mixologist. CEO/Founder of Rockit Ranch Productions Billy Dec will serve as emcee for the cocktail showdown.

The annual Star of the Bar regional competition series kicked off in Boston at the New England Food Show, with regional competitions concluding at Rye in San Francisco. The complete list of regional finalists competing for the Star of the Bar title at the NRA Show this May include:

• Boston Finalist: Tenzin Samdo

Restaurant/Bar: Tavern Road, Boston, Massachusetts

Winning cocktail: “Little Hut on Mitchell Road," a take on the classic Pina Colada recipe, made with Privateer Rum; housemade coconut pineapple milk, garam masala spices, Lune d'Abricot brandy, orgeat, and Peychaud’s Bitters, garnished with cherries and dried flowers

• Chicago Finalist: Luke Edson

Restaurant/Bar: The Berry & Rye, Omaha, Nebraska

Winning cocktail: "Typhoon," gin-based cocktail, created with muddled cucumber, housemade kaffir-lime leaf-coconut milk syrup, and lime juice, with a woven cucumber ribbon garnish

• Miami Finalist: Morgan Zuch

Restaurant/Bar: Datz, Tampa, Florida

Winning cocktail: “Perky Punch,” a tequila-based cocktail made with coffee-infused honey, crème de peche, cold-brewed coffee, and orange bitters served over a smoked, cold-brewed ice sphere, with a pickled peach garnish

• Austin Finalist: Nathan Reffell

Restaurant/Bar: Marriott Marquis Houston’s The High Dive, Houston, Texas

Winning cocktail: "The Garden Party," a Hendrick’s gin-based cocktail made with muddled red bell peppers, Aperol, cucumber juice, lemon, and simple syrup, garnished with cracked black pepper and cucumber ribbon

• San Francisco Finalist: Chad Brown

Place of work: B-Side, Sacramento, California

Winning cocktail: "Bittersweet," a stirred cocktail with Armagnac, Kronan Swedish Punsch, Aperol, Cocchi Americano, and a dash of Peychaud's Bitters, served with two bites – a candied orange peel and piece of dark chocolate

Held Sunday, May 21 and Monday, May 22 at Chicago’s McCormick Place, BAR 17 is co-located with NRA Show 17 and offers attendees the opportunity to share ideas through new programming, appearances by industry leaders, and an expanded exhibition floor.

Registration is open for beverage professionals and members of the media; a BAR 17 pass also includes access to the NRA Show from May 20-23. For more information on how to attend the final Star of the Bar showdown at NRA Show 2017, please visit the BAR 17 or NRA Show 2017 websites.

Introducing Walter Craft Caesar Rim

Walter, the makers of Canada's first all-natural craft Caesar mix, is releasing a new craft Caesar rim to complement its line of award-winning cocktail mixes.

Made in Canada in small batches with flaked salt, organic cane sugar, cracked black pepper and a secret blend of herbs and spices, the Walter Craft Caesar Rim is all-natural, free of preservatives, gluten-free and contains no added MSG or artificial colors. The result is a rim for one of Canada's favorite cocktails that provides a nice balance of salty, sweet and umami.

Walter Craft Caesar Rim was created to bring out the fresh tomato, citrus and clam juice flavors of Walter Craft Caesar Mix, making this complementary duo the ultimate Caesar pairing. “After the success of our craft Caesar mix, developing a craft Caesar rim was a natural next step. Fans of Walter have been asking us to make a rim for a while now, and we are very happy with the results,” notes Zach Silverman, co-Founder of Walter.

Walter Craft Caesar Rim is available in both major grocery stores and many independent retailers across Canada and retails for approximately $4.99. Walter Craft Caesar Mix is available in all major grocery stores across Canada and comes in a 946 mL format in both Classic Spice and Mild Spice and retails for approximately $7.99.

Woodford Reserve Celebrates History and Heritage in 2017 Kentucky Derby $1,000 Mint Julep Cup

Woodford Reserve today reveals its $1,000 Mint Julep Cup available at the Kentucky Derby^® benefiting the Kentucky Derby Museum. Now in its 12^th year, the 2017 Cup pays tribute to the British-inspired Kentucky Derby offering a quintessential julep crafted by Woodford Reserve Global Ambassador, Tom Vernon. This year's cup, recipe and experience is presented under the theme: The Sport of Kings… and Queen(s).

In 1872, Churchill Downs Founder Meriwether Lewis Clark traveled to England to attend the Epsom Derby - a popular horse race attended by British royalty and high society. Upon returning to the states, he modeled the Kentucky Derby after the Epsom Derby elevating horse racing to a more sophisticated affair. Inspired by this history, this one-of a kind julep features traditional British ingredients with a unique garnish of mint, baby's breath and edible, dehydrated blue cornflowers representative of both sides of the Atlantic.

Woodford Reserve^® 2017 Kentucky Derby Mint Julep 

1.5 oz Woodford Reserve Kentucky Straight Bourbon
1/4 oz Pimm's Liqueur®
1/2 oz Elderflower Cordial
1/4 oz Woodford Reserve®Mint Julep Simple Syrup
1 dash Earl Grey bitters
Handful of mint

Rub mint around the julep cup, expressing the essential oils. Add remaining ingredients and top with crushed ice. Churn ingredients with a bar spoon distributing the flavor. Top with additional crushed ice. Garnish with a bundle of baby's breath and mint. Sprinkle with dehydrated edible blue cornflowers.

"Woodford Reserve is honored to bring together two of Kentucky's greatest traditions once again through our $1,000 Mint Julep Cup program," said Mark Bacon, Woodford Reserve Global Brand Director. "We're proud to honor the rich history of the Kentucky Derby with a premium celebration through our  $1,000 Mint Julep Cup experience."

The cups are handcrafted by Louisville-based jeweler From the Vault. Each cup is adorned with embellishments representative of this year's theme. Three horses in stride adorn the cup, inspired by British photographer Eadweard Muybridge's famous "The Horse in Motion" filmstrip which was the first proof that all four hooves leave the ground at a gallop.

"In addition to the horses, the cups also feature three additional sterling silver embellishments," said Graham Newton, From the Vault Jeweler. "A crown representing the rich history of the British inspired Derby; a rose as an ode to the "Run for the Roses™" and a horseshoe providing each cup buyer with an extra stroke of luck. Together, these details create a trilogy of flight around the cup as horse and jockey pass a crown, rose, and horseshoe on the way."

This history is brought to life through individually hand casted applications in rich sterling silver. The $1,000 cups feature 18 karat yellow gold over the sterling silver horse and riders, the crown, rose and horseshoe. The $2,500 cups are gold-plated sterling silver with a 24 karat heavy reliquary quality gold plating, with a striking contrast of high polished sterling silver detail.

Each Cup will be presented in a silk "purse" inspired by the "purse" of winnings given to the victors of a horse race.

Each year, Woodford Reserve selects a charitable organization to receive the net proceeds from the $1,000 Mint Julep Cup sales with more than $450,000 raised for equine and racing charities to-date. This year's receiving charity is not-for-profit Kentucky Derby Museum supporting the mission to preserve the rich history, tradition, hospitality and pride of the world-renowned event that is the Kentucky Derby.

"The Kentucky Derby Museum is honored by the support from Woodford Reserve and the $1,000 Mint Julep Cup program. At the heart of our mission, we are dedicated to celebrating the long-standing history and tradition of the Kentucky Derby, just as this year's special cup design exemplifies," said Patrick Armstrong, Kentucky Derby Museum President and CEO.

How to Purchase a Cup
Beginning April 10, 2017 at 10:00 a.m. E.T., consumers ages 21 years and older can log on to www.woodfordreservemintjulep.com to purchase one of the Noble Cups or Royal Cups. The sale closes on May 5, 2017 at 12:00 p.m. E.T.

Any unsold cups will be available for purchase at Churchill Downs^® on Kentucky Derby Day.  Purchase of cup does not include admission to Churchill Downs. Purchased cups must be claimed by buyer or his or her proxy at Churchill Downs on Derby Day.