April 2009 Hawaii Beverage Guide

Newly updated

PROFESSIONAL WINE REFERENCESimple. AccurAte. informAtive.

“Where Experts Go for Answers…

…a boon for both novices and collectors”

– The New york TimesH. Goldberg

Published by Beverage Media Group, Inc.

$19.95 plus $4.00 (S&H)Resale Programs and Quantity discounts available

Make check payable and send to: Beverage Media Group, Inc. 116 John St., 23rd Fl New York, NY 10038Call (212) 571-3232, ext. 117 or visit our website www.bevnetwork.com

Complete glossary of wine grapes, terms,

places and technical information

Explore any subject in depth using our

unique CRoSS-INdexING system

Understanding wine style

Easy-to-use pronunciation guide

Over 300 pages organized alphabetically

.

.

..

©2

00

9 T

hre

e O

live

s F

lavo

red

Vo

dkas,

dis

tille

d i

n E

ng

lan

d, b

ott

led

in

Lew

isto

n, M

E. Im

po

rte

d b

y P

roxim

o S

pir

its,

In

c.,

Jackso

nv

ille

, F

L. 3

5%

alc

./vo

l. (

70

pro

of)

. P

lea

se s

ip T

hre

e O

live

s V

od

ka

re

spo

nsi

bly

.

WHAT ’S YOUR CHERRYP

lea

se s

ip T

hre

e O

live

s V

od

ka

re

spo

nsi

bly

.O-FACE?

MechanicalÊpr eparedÊby:ÊAge nt16JobÊ#:ÊM 90006Title:ÊC herryÊ( female)Dimensions:ÊÊBl eed:Ê8Ê3/4ÓÊx Ê11Ê3/8ÓÊÊ Trim:Ê8ÓÊ xÊ10Ê3/4ÓÊ Safety:Ê7ÓÊx Ê9Ê3/4Ó

ÊTHISÊADVERTISEMENTÊAPPEARSÊIN:StatewayÊBeverageÊMediaÊ

copywriter art director account supervisor

account executive proofreaderstudio artist

print production creative supervisor traffic

studio manager

516-504-9773 / [email protected]

THE FASTEST GROWING IMPORTED FLAVORED VODKA IN THE U.S.*CELEBRATES OVER 1 MILLION CASES SOLDWITH AN EXCITING NEW LOOK!

THE FASTEST GROWING IMPORTED

*So

urc

e: N

ielse

n D

ep

letio

ns, 5

2 w

eeks e

nd

ing

1/10/0

9

B:11.375 in

B:8.75 in

T:10.75 inT:8 in

S:9.75 inS:7 in

April 2009 Hawaii Beverage guide 1

the beverage network crosswordThis month features clues about Tequila.

across1 Transport5 Spacecraft detachments9 Started14 Musical repeat15 Healing plant16 Philippine dish with marinated chicken or pork

17 Onto18 Inform19 Renounce20 Tequila 22 Hermit24 Executive director25 ____ Noble, Tequila26 Mug

28 Long-term memory29 And so forth

32 Requests33 Clever remarks35 Expression of surprise36 Tough

37 Card game38 Comforts40 That (possessive)41 From Asia43 General office worker44 Downwind45 That woman46 Dickens’ “__ of Two Cities” (2 wds.)47 Scotsman

49 ____ Eduardo, Tequila50 Tequila53 Searched for food57 Fragrance

58 Native ruler in Africa60 Flavor of sherbet61 Do work62 Sound63 Cask64 Animal insects65 Fence66 Ditto

down1 Filthy film2 N.A. Indian3 Movie star4 Cures for everything5 Tequila

solution

6 Margarine7 Pain unit8 Option9 Uncovers10 Swelling11 Mongolian desert12 Adjoin13 Brief letter21 Japanese entertaining girl23 Incline26 List of candidates27 Brief28 Relating to the moon29 Artist’s need30 Not here31 Vessel32 Mr. Donahue33 Peace34 Land plot39 M*A*S*H actor (2 wds.)42 Scat!46 Admirer47 Island country48 Despots50 Cow’s offspring51 Voiced52 Gown53 ____ Estampa, Tequila 54 Boy’s friend55 Flightless birds56 Demonstration59 Traveler’s aid

whats Brewing?Gregg Glaser shares the latest news from across the beer world.

Lunazul Brand Profi leIn todays rough and tough economy, Heaven Hills Lunazul has been especially well-received. By Alia Akkam

whats Shakin with americas Cocktail Culture?Cocktails trends are shifting. Whats hot? Whats not? Jack Robertiello investigates.

Catching up with Pernod ricard uSaOn the heels of its integration with Absolut Vodka, Kristen Wolfe Bieler reports on new developments at the company.

Tequila TerroirThe latest way for a tequila brand to stand apart from the crowd: where it comes from. By Jack Robertiello

Hotel Beverage ProgramsHotel bars arent there just for the sake of convenience; theyre

destinations. Alia Akkam explores hotel beverage programs that keep customers on property.

SKyy infusions Brand Profi leWith the companys most recent rollout, All Natural Pineapple, the fl avored vodka category remains competitive. Daina Paulin takes a look.

Brazils TurnAmericans begin to get a taste of the growing Brazilian wine industry. By Ed McCarthy

Subscriptions:To subscribe, or receive help with an existing subscription or change your address, please call us:

Phone: (808) 591-0049

Fax: (808) 591-0038

e-mail: [email protected]

hOW Can We heLP YOU?

hawaiibevguide.com• SUBSCRIBE ONLINE!• Up load Trade Events photos• Advertising Editorial planner• Brand listing A-Z Download• dOWnLOad the: aPriL beVeraGe netWOrK CrOSSWOrd PUZZLe!

JUSt a CLiCK WaY!

PriCe LiSt

2 Behind The Bar By David Kratt

6 Tapping the Trade By liane Fu

10 new Product Absolut Mango Vodka

A-2 2009 wSwa Convention By Alla Akkam

A-6 Trade news Sky ranch Foundation

A-8 at the Bar By robert plotkin

A-10 Talkin Tech By ian Griffith

A-11 naBCa Conference By Daina paulin

A-12 Spiritscope By Duncan Cameron

A-96 Beverage network Crossword

A-13 Official Price List Section

A-79 Brand index

A-94 industry directory

dePartMentSCOntentS

32

46

19

38

48

28

13

Volume 60 i April 2009 i issue No.10FeatUreS

Call

OF HAWAII to place your order today!

Order Toll Free: 1-(800) 728-2570

13

2 Hawaii Beverage guide April 2009

38

A-4

6

POSTMaSTer: please send address changes to Hawaii Beverage guide,

p.O. Box 853, Honolulu, Hi 96808

Hawaii Beverage Guide is an independent monthly trade publication devoted to the beer, wine and liquor industry in the entire state of Hawaii. The views expressed in this publication other than our own editorial comment do not necessarily express the opinion of the publisher. Because of the confidential nature of the matter containedherein, Hawaii Beverage Guide is restricted to members of the industry. Subscriptions are accepted on this basis only. Nothing may be reprinted or reproduced in whole or in part without written permission from the publisher. published monthly by Service publications, inc., dba Hawaii Beverage Guide. prices are $40.00 + tax per year; $6.00 + tax per single issue, airmail extra. periodicals postage paid at Honolulu, Hawaii. Contents copyrighted 2009 by Service publications, inc.

publisher/Editor: Christopher Teves Accounting: Josie ancogStaff Writer: Liane FuConsultant: Campbell Mansfield

published monthly by:

Service Publications, inc. (USpS 018-010)

1311 Kapiolani Blvd. #301Honolulu, Hi 96814

PHOne: (808) 591-0049FaX: (808) 591-0038

TOOL OF THe Trade FOr Hawaii’S Beverage induSTry

Serving aLL iSLandS in THe 50TH STaTe SinCe 1949!

[email protected]

PrOud MeMBer OF

national Coverage, Local advantage The Beverage Network publications are serviced by Beverage Media Group, inc.

116 John Street, 23rd floor, New York, NY 10038tel/ 212.571.3232 • fax/ 212.571.4443

www.bevnetwork.com

behind the bar by David T. Kratt

IT’S A BIT OVERWHELMING

Of all the world’s great wine regions, Rioja is the most varied in terroir offering an extraordinary range of wines. From the awe-inspiring Sierra Cantabria mountains to the fertile Ebro River valley, to the harsh terrain of the Calahorra region, you’ll find luscious reds, fruity young wines, refreshing rosés and crisp whites. The wines of the Alta, Alavesa and Baja regions match every style, taste and pricepoint and are considered the greatest of food wines. Rioja is the land of 1,000 wines. Visit vibrantrioja.com and learn why Rioja is pure genius.

THE LAND OF A THOUSAND WINES

09Rioja8.25x10.875ad_BN2.indd 1 3/2/09 3:04:18 PM




You’re getting quite the workout. Standing room only and you’ll hear that server printer in your sleep. But,

other than needing help with the dirty glasses, things are going good. One customer even says, “You really got your job wired.” Moments later you tear an order off the server printer that’s as long as your arm. Still riding high from the compliment, you jump in feet first with the first drink on the list and work your way down one or two drinks at a time. About halfway through it, you hear, “How does someone get a drink around here?” And then it hits you. Like a cartoon character, your face turns three shades of red one after the other, you feel like you have big cartoon mitten-hands and voices sound like the echoed “Whaagh…whaagh…whaagh,” of Charlie Brown’s parents. The bullet is inches from your back. Legs are spinning“ but you ain’t moving.

Breathe baby breathe - Jumping right in and working down the list one or two drinks at a time is a quick way to get bogged down, but not sending a server on his way without a hitch. An experienced bartender will take that deep breath while reading through the whole order, giving her mind time to organize. Then, since she’s been there before, and taking into account the particulars of the order at hand, she gets into her regular routine: First she fills all the glasses with ice, places them in order

according to the computer printout and then prepares all the mixed drinks. She then gets all beers and puts them in order. And so on. Check please – All the while, she’s checking on the bar at every possible turn and gives waiting customers her I’ll-be-with-you-as-soon-as-I-can signal so they know that she knows that they’re waiting. But before heading to her next customer, she checks that all drinks are present and accounted for: Twenty drinks on the list; twenty drinks prepared. She then tells the server that the drink closest to him is the first drink on the list, two stir sticks are in the diet; one is in the cola, and a cherry is in the manhattan. Been there done that – An experienced bartender also feels those flashes of getting overwhelmed, but knows how to work through it. She also knows that it’s better this way than being one-sied to death and, no matter how untimely, considers long orders an opportunity to get a big chunk of work out of the way all at once. In fact, she looks for ways to combine smaller orders. Now when someone asks, you can calmly say, “All I really need is some help with the dirty glasses.” And now you also know for a fact that you got your job wired.

Please send correspondence to [email protected] or P.O. Box 638, Grand Haven, Michigan 49417. ■

COMMON SIZE B

PUBLICATION : IMPACTCLIENT : SVEDKA CREATIVE : FUTURETRIM SIZE : 8.5” x 11” (H)SHARED LIVE : 7.5” X 10.375” (H)SHARED BLEED : 8.75” x 11.375” (H)ISSUE DATE : JULY 15, 2009

COMMON SIZE C

PUBLICATION : BEV. MEDIA GROUPCLIENT : SVEDKA CREATIVE : FUTURETRIM SIZE : 8.25” x 10.875” (H)SHARED LIVE : 7.5” X 10.375” (H)SHARED BLEED : 8.75” x 11.375” (H)ISSUE DATE : APRIL 2009

COMMON SIZE A

PUBLICATION : MARKET WATCHCLIENT : SVEDKA CREATIVE : FUTURETRIM SIZE : 8.25” x 11” (H)SHARED LIVE : 7.5” X 10.375” (H)SHARED BLEED : 8.75” x 11.375” (H)ISSUE DATE : APRIL 2009

404967smo_A09_BMG_MW_IMPACT_spring_mech.indd

saving the future one cocktail at a time.

* IMPACT’s Annual Spirit Study, 2008** IMPACT Databank, February 2009 PLAY RESPONSIBLY. SVEDKA® Vodka - 40% alc/vol. (80 proof), 100% grain neutral spirits, product of Sweden, sole U.S. Importer: Spirits Marque One LLC, New York, NY.

The 3rd largest imported

vodka in the U.S.* is now

the fastest growing

premium spirits brand

in the world.**

voted #1

of 2033.vodka

Call Better Brands of Hawaii to place your order today! • Order Toll Free: 1-(800) 728-2570

Southern WIne & Spirits of Hawaii • Call Toll Free Order Desk: • 1 (888) 866-9463

HAWAII LAUNCH PARTY @ The Lotus at Diamond Head

6 Hawaii Beverage guide April 2009Hawaii Beverage guide April 2009

The ocean is an interconnected mass of water and, depending on where you look, it can be icy or

warm, blue or green, muddy or clear and Ian Serle has seen it from a quite a few different angles. He grew up in Pennsylvania and the Jersey Shore, graduated from Valley Forge Military Academy, and started surfi ng when he was 18. Surfi ng on the East Coast is not the same as surfi ng in Hawaii. The ocean there is cold, dark and cloudy. But the exhilaration of riding the waves and the camaraderie of meeting his friends out on the water kept him surfi ng all year round. He kept a quiver of wet suits, one for every season. In the winter, he explained that you bring a bottle of warm water to the beach to pour onto your wet suit to help soften the shock of diving into an ocean not much above freezing and below forty degrees. He says, “It helps a little bit”. I asked him about some of the differences between east coast and Hawaii surfi ng. He said, “The water here is warm and crystal clear. Over there on the east coast, you have sand bars and beach breaks whereas here you have reefs and reef breaks. In the east, the ocean is very fi ckle. You have to be very dedicated to surfi ng in order to do it often. You have to watch for storm systems that stir up the waves and watch for them

to shift to a westerly off shore wind. Here I don’t have to monitor weather reports. I just walk across the street to the beach and take a look. Living here has allowed me to become a fair-weather-surfer.” He chuckles. He had always worked in the restaurant industry. At the age of thirteen, he started at a French restaurant washing dishes and making croutons in Pennsylvania. He worked in a number of different restaurants, started bussing when he was 18, and moved to the front of the house. He prided himself on knowing every ingredient in every dish. He never wanted to fi eld a question from a customer and have to say, “I don’t know.” He eventually made it to the Anuenue Room at the Ritz-Carlton in Kapalua Maui and had a chance to work with its spectacular wine cellar. He was their fi ne dining room captain and also served as their Wine Steward, in charge of their wine program. He did all the Degustation wine pairings with the chefs at the Ritz-Carlton. One of these pairings generated a pivotal moment for him. He paired a Naia 2003(a Spanish white) with Steak Tartare. Not a typical pairing, but the minerality of the white worked perfectly with the aromatics of the onion, the vinegar in the caper, and the mustard in the Tartare.

The pairing brought out the fl avor of the steak and the fruit of the Naia. It was a phenomenal pairing that took people by surprise. It affi rmed for him that working in the food and beverage industry was exactly what he wanted to do. He enjoys learning new things, seeing new things, and meeting new people. He is both outgoing and laid back. Like his passion for the ocean, he likes things that are ever changing. This ties in well with the wine world which changes constantly with new vineyards and new vintages at every turn. One of his favorite things to do is empower client’s palates. “Everyone’s palate is different and people shouldn’t be so serious about it. It should be more about fun. The people behind the scenes in the wine industry are farmers; they are people of the land. They work hard so we can all enjoy the fruits of their labor. So we should enjoy, eat, drink, and be merry.” “I would like to continue to learn from those before me and teach those after me. I think it’s always important to strive for more knowledge without ever becoming stagnant or complacent.” ■

Liane Fu is a Certifi ed Sommelier and President of The Wine Stop. She can be reached at [email protected]

taPPinG the trade By Liane Fu

Ian SerleSales Representative of

Ian Serle

DOMAINEDECANTON.C

O

M

FAIT À LA MAIN EN

FRANCE

GINGERE X TRAORDINA IRE

Domaine de Canton. Product of France. Imported by Maurice Cooper et Cie. LLC,

Manhasset, NY. 28%Alc/Vol

“A sublime liqueur... adds richness, spice and dimension

to cuisine and cocktails.”

— eric ripert, Le Bernardin

2008 BEST IN SHOW

DOUBLE GOLD MEDAL

San FranciscoWorld Spirits Competition

DDC08_BevNet_Third_ad.indd 1 8/11/08 12:32:29 PM

DOMAINEDECANTON.C

OM

G I N G E R E X TR AORDINA IRE

FAIT À LA MAIN

EN FRANCE

“What’s remarkable about Canton is that it’s almost impossible to turn it into something that doesn’t taste wonderful.”

—new york post

“Delicious; beautiful ginger nose and intense, sweet ginger flavor with a touch of vanilla and some definite heat; rich and creamy texture.”

—anthony dias blue,

Editor In Chief of Patterson’s The Tasting Panel

“Pale straw / ecru / oyster shell hue; impeccable clarity. Smells seductively of genuine snappy / zesty ginger root, with side notes of white pepper and aloe; after another seven minutes of air contact, the exotic, beautifully balanced aroma offers heightened and intensely earth ginger / ginger snap cookie scents that are spot-on; a delicate, understated bouquet of the first rank and a must for ginger lovers. Entry is equal parts bittersweet ginger; firm spirit base, and earth / mossy flavor; the midpalate point is blessed by the ideal balance of all prevailing components: spirit, acidity, bittersweet taste, peppery spice, and gingery tang.”

—paul pacult The Spirits Journal

A perfect liqueur. Classic Rating; out of 5 stars

FRONT

DOMAINEDECANTON.COM

THE ORIGINAL GINGER LIQUEUR

∙ It is unique in the world

∙ Complex, versatile, and appealing

∙ 56 Proof; perfect straight, on the rocks or mixed in cocktails and food recipes both sweet and savory

FRENCH-ASIAN HERITAGE & PRODUCTION

∙ Original recipe of Colonial “Indochine” where infusions were regularly blended with Cognac and eau de vie

∙ Hand made in small batches in Jarnac, France in the Cognac region

COMPLEX & APPEALING FLAVOR PROFILE

∙ Fresh, delicate, and naturally sweet

∙ It is refined and finishes smooth and clean, with hints of fresh vanilla, honey, ginseng and Cognac

FINEST QUALITY

∙ All natural and hand crafted

∙ Made from a base of eau de vie and enhanced with VSOP, XO and Grand Champagne Cognacs

∙ Made from hand cut, fresh baby ginger

∙ Hints of Tunisian ginseng, Provencal and Orange blossom honey, and Tahitian vanilla beans

DOMAINE DE CANTON IS THE

BENCHMARK OF GINGER LIQUEUR.

Ginger is an essential, unique ingredient for any establishment or individual serious

about cocktails and food ingredients. Domaine de Canton is the definitive

Ginger Liqueur from France.

c l a s s i c g i n g e r m a r t i n i2 parts DOMAINE DE CANTON

2 parts VODKA

Squeeze the juice of a lemon wedge. Add a splash of simple syrup. Garnish with a lemon twist.

Serve in a chilled martini glass.

c a n t o n g i n g e r m o J i t o2 parts DOMAINE DE CANTON

½ part LIGHT RUM

Muddle fresh mint and 2 lemon wedges. Top with soda. No simple syrup necessary.

Serve in a tall glass filled with ice.

s t r aW B e r r Y g i n g e r m a r t i n i2 parts DOMAINE DE CANTON

1 part GIN (OR VODKA)

Add 3 medium or 2 large muddled strawberries. Squeeze the juice of a lime wedge.


c a n t o n 75

1 part DOMAINE DE CANTON

3 parts CHAMPAGNE

Squeeze the juice of a lemon wedge or add a dash of lemon bitters. Garnish with a lemon peel and

half a fresh strawberry. Serve in a champagne flute.

DOMAINEDECANTON.COM











FINEST QUALITY











2 parts VODKA




½ part LIGHT RUM







c a n t o n 75


3 parts CHAMPAGNE



DOMAINEDECANTON.COM











FINEST QUALITY











2 parts VODKA




½ part LIGHT RUM







c a n t o n 75


3 parts CHAMPAGNE



Call Better Brands of Hawaii to place your order today! • Order Toll Free 1 (800) 728-2570

Southern Wine & Spirits of Hawaiiis proud and honored to partner with

Photo by: Darryl Watanabe

PERNOD_0409ADSWS_SINGLEPGS.indd 1 3/20/2009 8:54:17 AM

Southern Wine & Spirits of Hawaiiis proud and honored to partner with

Photo by: Darryl Watanabe


Southern Wine & Spirits now distributes Pernod Ricard products in the Hawaii market.The Pernod Ricard Portfolio represents some of the most powerful Spirit and Wine brands in the industry.

From the Iconic Absolut Vodka, to Malibu Rum, Kahlua Coffee Liqueur, Chivas Regal, Jameson’s Irish Whiskey,Beefeater Gin, The Glenlivet, Wild Turkey, and the Luxury Cuveés from Perrier Jouët, & Mumm Champagne.

For pricing and availability, please contact your Southern Wine & Spirits of Hawaii sales representative.Call Toll Free Order Desk: 1(888)866-9463


10 Hawaii Beverage guide April 200910 Hawaii Beverage guide April 2009

ABSOLUT® VODKA invites consumers to indulge their fi ve senses as the sweet smell, savory taste and exotic kick of the “king of fruits” explodes with the debut of

ABSOLUT® MANGO. The world's most iconic vodka introduces its tenth fl avor, adding a splash of the tropics to the brand’s portfolio. Aromatic and juicy with a pronounced and genuine character of ripened mango, the taste is fruity and full-bodied. And, like all ABSOLUT fl avors, ABSOLUT MANGO is made from all-natural ingredients and contains no sugar and no added preservatives. “ABSOLUT MANGO has done exceptionally well in both the South American market and at Global Travel Retail, and we are eager to replicate that success in the U.S. market, as we offer bartenders and consumers the true taste of mango in their cocktails,” said Ian Crystal, Brand Director of ABSOLUT VODKA. “ABSOLUT revolutionized the fl avored vodka market in the mid-1980s and we continue to set the standard

with exciting new fl avors that have strong global appeal.” The most popular fruit in the world and a staple in Asian and Latin diets, mangos bring a touch of the tropics to decadent dishes and desserts. Now, bar, restaurant and nightclub patrons can experience the true taste of mango in a variety of signature cocktails, such as the ABSOLUT MANGO FIZZ, the ABSOLUT MANGO SPICE and the SAGE LADY. World famous for its iconic bottle, the new ABSOLUT MANGO packaging reinforces its strong heritage in the fi eld of design. The bottle design is artistic and asymmetrical, with a strong visual concept. It has more transparent glass than previous fl avors and the decoration consists of mango fruit contours gathered in groups around the bottle. The colors - shades of green, red and yellow combined - are chosen to refl ect all characteristics of the fruit and will stand out on back bars and add pizzazz when entertaining at home.

ABSOLUT MANGO FIZZ1 Part ABSOLUT MANGO

2 Parts Lemon-Lime Soda Pour over ice and garnish with a lime.

ABSOLUT MANGO SPICE 1 1/2 Parts ABSOLUT MANGO 1 Part Mango Nectar 2 Slices Jalapeno 1/2 Part Agave Syrup 3/4 Fresh Lime Dash Orange Bitters Muddle jalapeno, agave syrup and mango nectar. Add remaining ingredients. Shake with ice and fi ne strain into a martini glass. Garnish with a jalapeno slice.

SAGE LADY 1 1/2 Parts ABSOLUT MANGO 2-3 Leaves Fresh Sage 3 Cucumber Slices 1 part Simple Syrup 1/2 part Cointreau(R) Dash Peach Bitters Muddle cucumber, simple syrup and sage. Shake with ice and fi ne strain into a martini glass. Garnish with a spanked sage leaf.

ABSOLUT MANGO Signature Cocktail Recipes

ABSOLUT VODKA has been committed to developing innovative fl avors since the introduction of ABSOLUT PEPPAR in 1986, its fi rst fl avored vodka. Since then, ABSOLUT has continued to bring a unique twist to common fl avors with products such as ABSOLUT® MANDRIN®, ABSOLUT® CITRON, ABSOLUT® KURANT® , ABSOLUT® VANILIA® , ABSOLUT® RASPBERRI® ,

ABSOLUT® APEACH® , ABSOLUT RUBY RED and ABSOLUT PEARS. ABSOLUT MANGO, the tenth fl avored vodka to be added to the portfolio, cements ABSOLUT VODKA's leadership position in the fl avored vodka category. ABSOLUT MANGO is available in 750ml and 1L bottles.

For more ABSOLUT MANGO recipes, please visit absolutdrinks.com.For more ABSOLUT MANGO

IN AN ABSOLUT WORLD,TRUE TASTE COMES NATURALLY AND WITH A TOUCH OF THE TROPICSWorld’s Most Iconic Vodka Introduces its First Tropical Flavor ABSOLUT® MANGO

neW PrOdUCt

Call Southern Wine & Spirits of Hawaii to place your order today! • Order Toll Free: 1-(888) 866-9463

Brewers Association Announces 2008 Craft Brewer Sales NumbersThe Brewers Association, which tabulates industry growth data for U.S. breweries, an-nounced that “today’s small independent craft brewers are gaining alcohol market share due to a shift toward full flavor beer and increased support for local breweries.” From 2007 to 2008, estimated sales by craft brewers were up 5.8% by volume and 10.5 % in dollars. Overall share of the beer category from craft brewers was 4.0 % of production and 6.3 % of retail sales. More than 1 mil-lion new barrels of beer were sold in 2008, and close to half of those barrels contained beer from craft brewers.

A-B Drops “Born On” Date for Small Beer Brands The St. Louis Post Dispatch reported that Anheuser-Busch (A-B InBev after being purchased by Brazilian/Belgian brewing conglomerate InBev) has stopped using the highly touted “Born On” date on labels on some of its beer brands. The reason given was that improvements in brewing and packaging reduce the amount of oxygen in-troduced into the beers and shelf life can be extended up to 180 days. Beers dropping the “Born On” date include Bud Ice, Michelob Porter, Honey Lager and Pale Ale. These beers still have a code showing the packag-ing date. Mega brands such as Budweiser, Bud Light, Bud Select, Busch and Natural Light will retain the “Born On” wording and a 110-day selling period.

Bud Light Debuts New PackagingBud Light bottles, cans, secondary packaging and point-of-sale materi-als will now include the words “su-perior drinkability” along with new coloring and design elements. The beer will remain the same. This new secondary packaging will include a

Spanish language version in key Latino markets featuring the tagline “Tomabilidad Superior” (superior drinkability).

One Of The World’s Most Expensive Beers Launched By CarlsbergCarlsberg’s Jacobsen Brew House in Copenhagen has launched the second brew in its Vintage trilogy. Vintage No. 2 is sold for DKK 2009 (more than 250 Euros) a bottle. Only 600 bottles of this most ex-pensive beer in the world were brewed. The beer was in J.C. Jacob-sen’s (the Carlsberg founder) 1847 crypt-like cellar where it aged in French oak casks for 100 days.

KPS Launches North American Breweries, Inc.Private equity firm KPS Capital Partners and Anheuser-Busch InBev have entered into an agreement in which KPS will pur-chase InBev USA LLC (also operating un-der the name Labatt USA). The transaction includes the exclusive license to brew Labatt in the U.S. or Canada and the use of trade-marks and intellectual property to distribute, market and sell Labatt branded beer — only for consumption in the U.S. Labatt Brew-ing Corporation will brew and supply Labatt branded beer to Labatt USA for up to three years, after which time the purchaser will be responsible for production. The transaction does not affect Labatt branded beer in Can-ada or anywhere else outside the U.S.

In addition, KPS launched North Amer-ican Breweries, Inc. as “a national platform for investments and growth in the beer and malt beverage industries.” Two other trans-actions include the acquisition of substan-tially all of the assets of High Falls Brewing (Genesee and Dundee brands) of Rochester, NY, and the acquisition of a perpetual li-cense for the Seagram’s Cooler Escapes and Seagram’s Smooth brands.

First St. Pauli Girl Selected Via Online VoteKatarina Van Derham, originally from Slo-vakia, is the new St. Pauli Girl spokesmodel for the 2009 calendar year. Van Derham

brings the German barmaid brand icon to life and appears on the 2009 St. Pauli Girl poster. Van Derham is the first St. Pauli Girl chosen through an online vote, beat-ing out three other finalists on Maxim.com. She’s the 26th spokesmodel selected in the brand’s history.

Carlsberg Turns Over Brand Rights To Beverage AllianceCarlsberg Breweries in Denmark has trans-ferred its Carlsberg USA imported beer business to Beverage Alliance, LLC, an in-dependent importer owned and managed by Mike Mitaro, who has served as president of Carlsberg USA since 2004. Beer brands in-clude Carlsberg, Elephant, Tetley’s, Kronen-bourg, Grimbergen and Okocim.

Heineken USA Announces New On-Premise Strategy Heineken USA has established a dedicated on-premise national account team focused on corporate national accounts. The new group is comprised of sales, marketing and analytical personnel. Heineken stated that because nearly 30 % of the on-premise mar-ket is controlled by national and regional chains and because this segment is getting larger every day, the company has estab-lished this new team.

Brooklyn Recognizes Brewery’s ContributionShmaltz Brewing (sort of from Brooklyn; at least in spirit) has been awarded the 2008 Distinguished Business Award by the Brook-

What’s BreWing

News from Around the World

By Gregg Glaser

lyn Chamber of Commerce. In the summer of 2008 Schmaltz offi cially launched its new line of craft-brewed lagers under the Coney Island brand on a national level. A portion of the proceeds from Coney Island Craft Lagers benefi ts the non-profi t arts organiza-tion, Coney Island USA. The line features its self-titled debut offering and four craft-brewed lagers including Sword Swallower (6.8%), Albino Python (6.0%), Human Blockhead (January 2009) and Freaktober-fest (6.6%).

College Freshmen Drink Less The results of the 2008 UCLA U.S. Col-

lege Freshman Study show that beer drink-ing among college freshmen continues to decline to record lows, with the percentage of college freshmen who reported drinking beer frequently or occasionally at the lowest level since tracking began in 1966. The rate of drinking is 21% lower than in 2000 and down 48% since its peak in 1982.

Consumer/Health Groups Call for Change in How Treasury Depart-ment Regulates Alcohol LabelingIn a letter to Treasury Secretary-Designate Timothy Geithner, four public interest groups — Center for Science in the Public

Interest, Consumer Federation of America, National Consumers League and Shape Up America! — are urging “swift action” to “mandate standardized, comprehensive alcohol labels.” Information desired by the groups includes basic serving facts disclosing alcohol content per serving and the defi ni-tion of moderate or low-risk alcohol con-sumption on all alcoholic beverage labels. This would include a standardized “Alcohol Facts” panel on all beer, wine and distilled spirits products listing such basic informa-tion as the serving size, calories per serving, alcohol content per serving and the defi ni-tion of a “standard drink.” ■

New BeersGuinness 250th Anniversary StoutOn April 24th, Guinness will release a stout with a special recipe to commemorate the 250th anniversary of the 9,000-year lease signed by the brewery founder, Arthur Guinness, for the Dublin location of the St. James’s Gate Brewery. The recipe for Guinness 250th Anniversary Stout is described as one that will combine stout and ale malts, including roasted barley, in a double brew stream, topped off by triple hop addition. It will be available in the U.S. for only six months. A six-pack of Guinness 250th Anniversary Stout bottles will retail for between $7.99-

$8.49 and will also be available on draft. The 250th Anniversary Stout six-pack can gift pack will include commemorative pint glasses.

Hop Hound Amber Wheat Hop Hound Amber Wheat (5.3%) is the new spring seasonal beer from Anheuser-Busch’s Michelob line. It’s brewed with wheat, cara-mel, carapils and pale malts as well as Hallertau, Cascade and Wil-lamette hops. Available in 12-oz bottles and on draft.

The Imperial Series The Boston Beer Co. has released a new year-round big beer series under the Samuel Adams name: the Imperial Series. Sold in 12-oz. four-packs, the beers include Samuel

Adams Imperial Stout (9.2%), Samuel Adams Imperial White (10.5%) and Samuel Adams Double Bock (9.5%). Only Double Bock was previously available (for 20 years), and only for a six-week window at a time.

Leinenkugel’s Classic AmberLeinenkugel’s Classic Amber (4.9%) from Jacob Leinenkugel Brewing in Wisconsin (a Miller-owned brewery) is a new year-round beer. It’s a 100% malted lager brewed with pale, caramel and Munich malts and Clus-ter, Cascade, Mt. Hood and Hallertau hops. Available in 12-oz bottles and on draft.

Modelo Especial Crown Imports added a new package to the Modelo Brands Family in March — the Modelo Especial 12-ounce can 18-pack. The package rollout is supported with an array of point-of-sale materials, including shelf strips, display cards, static stickers and banners.

PALM BeerPALM Beer (5.4%) from Belgium has been released in the U.S. for the fi rst time in 33-cl bottles from PALM Breweries, the largest independent brewer in Belgium.

Saranac The F.X. Matt Brewery of Utica, NY, has made a packaging change to its Saranac family of beers. The design hasn’t changed much since the fi rst beer, Saranac 1888 (now known as Saranac Adirondack Lager) debuted in 1985. In the new design the wa-tercolors change from oval to a square cover-ing almost the entire label. The Saranac 12 Beers of Summer and Saranac Summer Brew are now available. This year’s 12 Beers of Summer pack fea-tures four new fl avors along with some from the past: Saranac Pale Ale, Saranac Summer Ale (a lem-on-fl avored beer), Saranac Helles, Saranac Amber Wheat, Sa-ranac Rye Pilsener and Saranac Pomegran-ate Wheat.

The Michelob Spring/Summer Sampler Pack The Michelob Spring/Summer Sampler Pack is made up entirely of wheat beers: Shock Top Belgian White (5.2%), Mich-elob Dunkel Weisse (5.5%), Hop Hound Amber Wheat and Michelob Honey Wheat (5.6%). Available in 24-packs (six of each beer), 12-packs (three of each beer) and six-packs (two of each beer, Hop Hound Amber Wheat not included).

What’s BreWing

with a special recipe to commemorate the 250signed by the brewery founder, Arthur Guinness, for the Dublin location of the St. James’s Gate Brewery. The recipe for Guinness 250described as one that will combine stout and ale malts, including roasted barley, in a double brew stream, topped off by triple hop addition. It will be available in the U.S. for only six months. A six-pack of Guinness 250bottles will retail for between $7.99-

$8.49 and will also be available on draft.

Hop Hound Amber Wheat (5.3%)

Adams Imperial Stout (9.2%), Samuel Adams Imperial White (10.5%) and

PALM Beer (5.4%) from Belgium has been released in the U.S. for the fi rst

beer), 12-packs (three of each beer) and six-packs (two of each beer, Hop Hound Amber Wheat not included).

Saranac Helles, Saranac Amber Wheat, Sa-


lyn Chamber of Commerce. In the summer of 2008 Schmaltz offi cially launched its new line of craft-brewed lagers under the Coney Island brand on a national level. A portion of the proceeds from Coney Island Craft Lagers benefi ts the non-profi t arts organiza-tion, Coney Island USA. The line features its self-titled debut offering and four craft-brewed lagers including Sword Swallower (6.8%), Albino Python (6.0%), Human Blockhead (January 2009) and Freaktober-fest (6.6%).

College Freshmen Drink Less The results of the 2008 UCLA U.S. Col-

lege Freshman Study show that beer drink-ing among college freshmen continues to decline to record lows, with the percentage of college freshmen who reported drinking beer frequently or occasionally at the lowest level since tracking began in 1966. The rate of drinking is 21% lower than in 2000 and down 48% since its peak in 1982.

Consumer/Health Groups Call for Change in How Treasury Depart-ment Regulates Alcohol LabelingIn a letter to Treasury Secretary-Designate Timothy Geithner, four public interest groups — Center for Science in the Public

Interest, Consumer Federation of America, National Consumers League and Shape Up America! — are urging “swift action” to “mandate standardized, comprehensive alcohol labels.” Information desired by the groups includes basic serving facts disclosing alcohol content per serving and the defi ni-tion of moderate or low-risk alcohol con-sumption on all alcoholic beverage labels. This would include a standardized “Alcohol Facts” panel on all beer, wine and distilled spirits products listing such basic informa-tion as the serving size, calories per serving, alcohol content per serving and the defi ni-tion of a “standard drink.” ■

New BeersGuinness 250th Anniversary StoutOn April 24th, Guinness will release a stout with a special recipe to commemorate the 250th anniversary of the 9,000-year lease signed by the brewery founder, Arthur Guinness, for the Dublin location of the St. James’s Gate Brewery. The recipe for Guinness 250th Anniversary Stout is described as one that will combine stout and ale malts, including roasted barley, in a double brew stream, topped off by triple hop addition. It will be available in the U.S. for only six months. A six-pack of Guinness 250th Anniversary Stout bottles will retail for between $7.99-

$8.49 and will also be available on draft. The 250th Anniversary Stout six-pack can gift pack will include commemorative pint glasses.

Hop Hound Amber Wheat Hop Hound Amber Wheat (5.3%) is the new spring seasonal beer from Anheuser-Busch’s Michelob line. It’s brewed with wheat, cara-mel, carapils and pale malts as well as Hallertau, Cascade and Wil-lamette hops. Available in 12-oz bottles and on draft.

The Imperial Series The Boston Beer Co. has released a new year-round big beer series under the Samuel Adams name: the Imperial Series. Sold in 12-oz. four-packs, the beers include Samuel

Adams Imperial Stout (9.2%), Samuel Adams Imperial White (10.5%) and Samuel Adams Double Bock (9.5%). Only Double Bock was previously available (for 20 years), and only for a six-week window at a time.

Leinenkugel’s Classic AmberLeinenkugel’s Classic Amber (4.9%) from Jacob Leinenkugel Brewing in Wisconsin (a Miller-owned brewery) is a new year-round beer. It’s a 100% malted lager brewed with pale, caramel and Munich malts and Clus-ter, Cascade, Mt. Hood and Hallertau hops. Available in 12-oz bottles and on draft.

Modelo Especial Crown Imports added a new package to the Modelo Brands Family in March — the Modelo Especial 12-ounce can 18-pack. The package rollout is supported with an array of point-of-sale materials, including shelf strips, display cards, static stickers and banners.

PALM BeerPALM Beer (5.4%) from Belgium has been released in the U.S. for the fi rst time in 33-cl bottles from PALM Breweries, the largest independent brewer in Belgium.

Saranac The F.X. Matt Brewery of Utica, NY, has made a packaging change to its Saranac family of beers. The design hasn’t changed much since the fi rst beer, Saranac 1888 (now known as Saranac Adirondack Lager) debuted in 1985. In the new design the wa-tercolors change from oval to a square cover-ing almost the entire label. The Saranac 12 Beers of Summer and Saranac Summer Brew are now available. This year’s 12 Beers of Summer pack fea-tures four new fl avors along with some from the past: Saranac Pale Ale, Saranac Summer Ale (a lem-on-fl avored beer), Saranac Helles, Saranac Amber Wheat, Sa-ranac Rye Pilsener and Saranac Pomegran-ate Wheat.

The Michelob Spring/Summer Sampler Pack The Michelob Spring/Summer Sampler Pack is made up entirely of wheat beers: Shock Top Belgian White (5.2%), Mich-elob Dunkel Weisse (5.5%), Hop Hound Amber Wheat and Michelob Honey Wheat (5.6%). Available in 24-packs (six of each beer), 12-packs (three of each beer) and six-packs (two of each beer, Hop Hound Amber Wheat not included).

What’s BreWing

with a special recipe to commemorate the 250signed by the brewery founder, Arthur Guinness, for the Dublin location of the St. James’s Gate Brewery. The recipe for Guinness 250described as one that will combine stout and ale malts, including roasted barley, in a double brew stream, topped off by triple hop addition. It will be available in the U.S. for only six months. A six-pack of Guinness 250bottles will retail for between $7.99-

$8.49 and will also be available on draft.

Hop Hound Amber Wheat (5.3%)

Adams Imperial Stout (9.2%), Samuel Adams Imperial White (10.5%) and

PALM Beer (5.4%) from Belgium has been released in the U.S. for the fi rst

beer), 12-packs (three of each beer) and six-packs (two of each beer, Hop Hound Amber Wheat not included).

Saranac Helles, Saranac Amber Wheat, Sa-


The Royal Hawaiian, a Luxury Collection Resort, ushered in a new era of luxury, Saturday, March 7, 2009, with a gala celebrating the property’s majestic history and illustrious reopening. Where Taittinger Champagne was fl owing and used to Toast the success and blessing of the newly renovated hotel.

(l-r) George Szigeti, president Better Brands; Mayor Mufi Hannemann; phyllis Horner Nishimoto, Kobrand Hawaii State Manager; Jenifer Winko, Better Brands.

(l-r) Joey Gottesman, Spirit Buyer royal Hawaiian; Jenifer Winko, Better Brands, Hugh Duncan, Vp Better Brands; phyllis Horner Nishimoto, Kobrand Hawaii State Manager; George Szigeti, president Better Brands; Jennifer Duncan.

(l-r) phyllis Horner Nishimoto, Kobrand Hawaii State Manager; Hugh Duncan, Vp Better Brands; Michael Swerdloff, Wine Buyer royal Hawaiian; Jenifer Winko, Better Brands; Jocelyn McCann, Better Brands Grand Crew.

THE ROYAL HAWAIIANA LUXURY COLLECTION RESORT

Waikiki

Better Brands of Hawaii • Order Toll Free: 1-(800) 728-2570

Made from 100% estate-grown blue aga-ve, distilled and bottled by the Beckmann Gonzalez family at the Tierra de Agaves Dis-tillery in Tequila, Jalisco, Mexico, Lunazul comes from a family that has over 200 years of tequila-making under its belt. This dis-tinctive background inevitably attests to the quality of the brand which has already been awarded a gold medal for its resposado and a silver medal for its blanco variety at the San Francisco World Spirits Competition. During its pivotal launch year, Hafer says the goal was to introduce Lunazul to retail markets, share its history and get the prod-uct into as many hands as possible. “There has been a little more hand selling with Lu-nazul and that has made such an impact be-cause of the authenticity of the brand,” she explains.

While a brand’s quality and heritage are perhaps more important to customers today than ever, the economic climate also means an appealing price point is key to their buy-

ing decisions. With Lunazul, customers don’t have to sacrifice the first for the latter. Although Heaven Hill’s portfolio already includes several tequila brands—including the ultra-premium La Certeza line that also came in the joint venture with Tierra de Agaves—because of Lunazul’s distinction, it was a particularly timely addition. “Two Fingers is a strong player in the mixto cat-egory, La Certeza competes at the top end

of 100% agaves and Lunazul completes a te-quila portfolio that spans the different price points,” explains Larry Kass, Heaven Hill’s director of communications.

Kass says that because Lunazul has such a unique selling point, the brand has been able to successfully secure top-notch dis-plays and shelf presentation from retailers. To drive the message of affordable price point and quality, Lunazul also recently in-troduced a 1.75 L bottle.

“We’re really focusing on the distribu-tion of the 1.75 L bottle and summer value-added packaging to coincide with the key selling season,” adds Hafer, who looks for-ward to tequila’s most popular time of the year, ushered in by Cinco de Mayo festivi-ties.

For 2009, though, in addition to target-ing retailers, expect Lunazul to develop its on-premise relations as well. “We have the opportunity with other brands in our portfo-lio, such as Hpnotiq and PAMA pomegran-ate liqueur, for a lot of on-premise distribu-tion,” explains Hafer.

Unlike other beverage alcohol products that may require bartenders

take the time to educate themselves on how to best sell it to their customers, for

Lunazul, the familiarity of tequila is a boon. “When you’re able to trade up consumers from a mixto to a top shelf without damaging your bottom line, it is an appealing message to the on-premise,” says Kass. “It’s part of the greater value-quality proposition that makes Lunazul so right for these times.” n

brand profile

AFForDABLe LuxuryLunazul 100% Agave Tequilas

offer super-premium quality with premium prices.

By Alia Akkam

I n today’s economy, the role of value brands has become es-pecially poignant. But, when a product manages to be both affordable and of high quality, then it’s especially poised to

do well. Enter Lunazul 100% Agave Tequilas. Through a joint venture in 2008, Heaven Hill Distilleries, Inc. and Tierra de Agaves S.A. de C.V. launched the super-premium blanco and reposado tequilas and so far have re-ported a remarkable first-year sales performance. Then again, it’s not every day a super-premium tequila sold at premium prices ($21.99 for 750 ML) hits the market. “We were very excited to get it off the ground and running. Our timing was perfect,” says senior brand manager, Reid Hafer.

Blue Moon Margarita1 1/2 oz. Lunazul Blanco3/4 oz. Orange Liqueur3/4 oz. Fresh Lime Juice

Pour the ingredients into a shaker with ice cubes; shake well. If desired salt the rim of a chilled margarita glass. Strain; pour contents over fresh ice, garnish with a lime wedge.

April 2009 Hawaii Beverage guide 15Better Brands of Hawaii • Order Toll Free: 1-(800) 728-2570

“Pearl Ultra Lounge is one of THE TOP accounts for Skyy Vodka. They use this fi ne spirit in their well as part of their on-going strive for excellence, that is also why they sell Joseph Phelps Cabernet Sauvignon by the glass! Pearl Ultra Lounge has become one of if not the top on-premise account for this boutique winery! Again with a hunger for being the best they use the best!” Maria Burke, bartendress Pearl Ultra Lounge and Mark Miyahira of Southern Wine & Spirits

Southern Wine & Spirits hosted an earth friendly wine promotion of Sterling Organics, Parducci and Chapoutier during the grand opening celebration in February of Island Naturals Mkt & Deli in Kona, attended by Darren Sakai, Coastal Wine & Spirits; Sai Fon Woozley, wine buyer and Joe Houlahan, general manager.

“Pearl Ultra Lounge is one of THE TOP accounts for Skyy Vodka. They use

Melia Marks of Promotional Models Hawaii displays Captain Morgan’s Parrot Bay Key Lime, featuring the Key Lime Colada at The Shack Waikiki.

Rick Kimura of Southern W&S –Hawaii Broad Market, with Hanalei Conda, manager and bartendress for Blackrock Cafe on the big island was on hand to introduce Absolut ‘s new wine – “Mango Special” this promotion was held in February.

Melia Marks of Promotional Models Hawaii displays Captain Morgan’s Chris Wheeler of Events International with bartender Steven Denucci who is proud to feature Crown Royal at The Shack Waikiki.

The Shack Waikiki held a great promotion featuring Crown Royal! (l-r) John Romero, manager; Chris Wheeler Of Events International; Brendan Burchfi el, owner; Koye Sorenson, Events International and Larry Pike of Coastal Wine & Spirits.

Chris Wheeler of Events International with bartender Steven Denucci

Southern Wine & Spirits hosted an earth friendly wine promotion of

Rick Kimura of Southern W&S –Hawaii Broad Market, with Hanalei The Shack Waikiki held a great promotion featuring Crown Royal! (l-r)






09Rioja8.25x10.875ad_BN2.indd 13/2/09 3:04:18 PM


arOUnd haWaii




The

CoCkTail’s FuTureWhat’s next for america’s drinkers? By Jack Robertiello

It’s impossible to overstate the popularity of the cocktail today.

Every magazine and newspaper, it seems, features regular coverage of beverage trends and local mixology stars. Drink websites blossom and flourish, cocktail-making classes sell out and, with feverish enthusiasm, mixologists continue to mine the old, explore the new and invent any-thing they can’t find to make amazing drinks.

From top left: Jackson Cannon, bar manager, Eastern Standard Kitchen & Drinks in Boston and their “Alpine” cocktail; Neyah White, head bartender at

San Francisco’s Nopa and their “Sherry Shrub” cocktail

With spirits being introduced in the U.S. at an unprecedented rate and pre-Prohibition drinks spreading beyond the major cocktail markets, it’s hard to pin down what’s next. Just ask cocktail sooth-sayer Gary Regan.

“I am not exactly sure which direction cocktails will head into in 2009, and that’s probably because I believe that they will continue to grow in every which way,” he says. Regan, who’s long followed drinks for the San Francisco Chronicle and ArdentSpirits.com and

has developed the Worldwide Bartender Database, says the ubiquity of fancy drinks and consumer interest is pushing bartenders to fur-ther experimentation.

“We’ll see more and more twists on the classics, bartenders will create their own bitters, tinctures and marigold-infused sweet and dry vermouth or some such thing, and they’ll create drinks that we can’t even dream about making at home. They will push the envelope far too far, and that’s what I think has to happen next in

Apr.09 Cocktail Trends_V1.indd 1 3/9/09 2:44:47 PM

WhaT To WaTCh For iN 2009

order for us to fi nd a level at which to operate,” he continues.As Regan suggests, tracking the latest developments can be a dizzy-

ing endeavor, but there are two general areas on which contemporary cocktail advocates are focusing with laser intensity: a closer attention to ingredient selection and the development of diverse philosophical approaches, based on regional differences and trends.

Meanwhile, bartenders are relishing the attention they’re getting, and putting it to good use. “There’s this general sense that this cock-tail thing has penetrated the mainstream,” says Jackson Cannon, bar manager of the celebrated cocktail spot Eastern Standard Kitchen & Drinks in Boston. “Now, the rank and fi le guest in our restaurant is very interested in our specialties. They’re not as quick to question the brands we use but are more interested in drinks with identity of the place.” This openness encourages Cannon and others to create drinks that may recently have been considered too off-beat or challenging for the average customer to accept.

As customer knowledge increases, bar staffs are trying to keep up, says Neyah White, head bartender at San Francisco’s Nopa. “If you want to have a serious bar program, a huge education component really is im-portant. You have to be able to talk about the spirits, but also the drinks, because at every place, it seems, the drinks are all new. People are taking risks, and the guests that get it, really get it and are proud of knowing the ingredients and details about distilleries.”

A Cocktail List That Stands OutWith this consumer openness and knowledge in the background, and an increasing competition to stand out in a crowded cocktail fi eld, bars and restaurants are staking out territory with a mix of the old and new. The so-called classic cocktail is now fi rmly established as a bar necessity, and bartenders are continuing to mine the pre-Prohibition era for old/new ideas: for instance, punch has quickly evolved from a quirky concept to a niche service style. At the Clover Club in Brooklyn, in just one example, punches are made for groups of three or more and served in bowls com-ing from owner Julie Reiner’s private collection. Other, slightly more diffi cult drinks, like shrubs, which employ fl avored vinegars, are also fi nding favor.

“It begins and ends with the guest and what they will accept,” says Cannon. “The list of what’s considered exotic is shrinking.”

Savory spirits:Gin has become the bartender’s best friend once again, and its fl avor spectrum is being expanded by both big and small companies. Now, once again, Dutch-style Genever (from Bols) is widely available in the U.S., and bartenders are starting to turn away from even high-grade sweet spirits, looking to the savory side for inspiration. Rye, less sweet and spicier than most bourbons, has already benefi ted from this trend, and even vermouth makers, like Noilly Prat, are returning to traditional recipes.

Value cocktails:Is the $12 cocktail on life support yet? As the economy teeters, some restaurants are trying to bolster sales and build traffi c with smaller or less expensive cocktails. Amidst the fl ood of spirits are numerous value brands, especially among bourbons and vodkas, that are making their way to the well to replace the super-premiums or at least become an essential part of the back bar. Look for more.

Nutriceutical cocktails:At NYC’s Apotheke, mixologist Albert Trummer lists drinks boasting the ability to stimulate, calm, or otherwise affect one’s mood, much like the vitamin and nutrient-enhanced bottled waters and teas so popular today. Apothecary in Philadelphia does much the same, using essences,

tinctures, medicinal herbs and other non-traditional bar ingredients to add more than fl avor to a drink.

Do-It-Yourself cocktails:Look for more bars involving customers in the drink crafting. At Copa d’Oro in Los Angeles, guests peruse ingredients at the bar or refer to a daily menu listing available spirits, herbs, fruits and vegetables, and can mix and match to make their own concoction or ask a bartender for collaborative suggestions.

Cordials with less sweetness:Producers of some well-known liqueurs use different formulas when making products for the U.S. market, generally sweeter and with lower alcohol. Bartenders who travel internationally often return with a few bottles of stronger and intensely fruity liqueurs and have been pushing companies to bring better liqueurs here. A number of small producers are readying some superior ones for entry soon.

IN

Apotheke, NYC

Martini glass lineup and restaurant diners at Mint/820 in Portland, OR


Global warming.

We make our bourbon carefully. Please enjoy it that Way. Maker’s Mark® Bourbon Wh isky, 45% Alc./Vol. ©2009 Maker’s Mark Distillery, Inc. Loretto, KY

An increased interest in fresh ingre-dients and the simultaneous explosion of South American produce in the U.S. has allowed operators to introduce drinks made with kumquats, gooseberries, lime leaves and other “once impossible ingredi-ents,” says director of mixology for South-ern Wine & Spirits, Francesco Lafranconi. Even chain restaurants are experimenting with switching to fresh ingredients when possible, a challenge for multi-unit, na-tionwide operations.

“Having something seasonal or occa-sional as in limited-time-offer fashion in the menu grabs customers’ attention, and it’s also a great promotion,” says Yuri Kato of Cocktailtimes.com. “San Francisco or New York is ahead of the game in terms of offering cocktails prepared with seasonal produce.”

Beyond more fresh and seasonal ingre-dients, bartenders are adopting an increas-

ingly broader range of spirits for their drinks. To make more room on the back bar, opera-tions stocking dozens of vodkas, especially in times of economic belt tightening, are shrinking that inventory as they pick and choose among all the new liquors available.

“There will be even more premium spirits, but now with perhaps a touch more thought-ful decision-making regarding quality and value versus flamboyant and superfluous,” notes Steve Olson, wine and spirits consul-tant and one of the founders of the Beverage Alcohol Resource training program.

the next big spiritAs vodka becomes less popular as an ingre-dient in cocktail-focused, stand-alone op-erations, bartenders there will be focusing on cocktails made with whiskey (especially

Mixologists will pay even closer attention to ingredient selection and the development of diverse philosophical approaches this year.

TheCoCkTail’sFuTure

Astringent bitterness:Some contemporary bartenders who like to tinker and experiment to recreate extinct bitters or develop their own creations seem to fall in love with their own products and end up serving potions as unpleasant as a witch’s brew. Customers may feel too intimidated to say anything, but they will eventually turn away from bars where bitter is the new sweet.

Fruit bombs:Appletinis, Cosmopolitans and other overly sweet drinks seem to have peaked in popularity, as cocktails with flavor profiles balanced among tart, sweet, bitter and salty gain advocates and fans daily. The return to classic and pre-Prohibition drinks has given birth to a new generation of drinkers.

OUT

Big vodka:There will be increasing pressure on mass market vodkas from the on-premise, especially as bars and restaurants look to shrink overly large inventories, make room on the back bar for newer, more modern spirits. Cost-cutting might help, but no one wants to go there. Yet .

Excessively large glassware:In the early part of the decade, bars started serving customers large and expensive drinks looking to build check averages. But the drinks warm quickly and are often too sweet for contemporary tastes. Look for more modest-sized glasses like the coupe.

Extreme cocktail-making:Some popular techniques – like fat-washing or ingredient smoking – can add remarkable depth and character to drinks. But foams, gels and other enhancements often seem gimmicky and add little to a customer’s enjoyment, and the bars and restaurants that don’t focus on the customer in 2009 won’t be around in 2010.

Apothecary bar & lounge in Philadelphia


360 Steps | Job # 48-2467 AD resize

Full Page Ad: Bleed, 8.75” x 11.325”, Trim, 8.25” x 10.875”, Live, 8” x 10” v2MMedia/Pub: BevMed Network Mag

Notes: 4 ColorProject Mgr: John Erhke

Date: 3.09.09

Innovation never ends with 360 Vodka.

© 2009 Earth Friendly Distilling Co., Weston, MO 40% alc./vol. (80 Proof) Distilled From American Grain Vodka360.com Drink Responsibly. Drive Responsibly. Exist Responsibly.

Vodka360.com

From the fi rst eco-friendly vodka in the world we have the fi rst eco-friendly shipper and display units, too. Stackable bins can be re-used for home or offi ce and can be recycled. Ask your sales rep about our new handy, reusable chalkboard backcard.

360_Tote-BevMedNetwork-FP4C_v02.indd 1 3/9/09 2:03:33 PM

rye), gin, aged rums and tequila. Pisco is of-ten seen as the next big spirit, and this year is no exception, says Derek Brown, bar man-ager and consultant at Washington, D.C.’s The Gibson. “People have predicted that before but I’ve seen a rise in the number of bars carrying pisco and bartenders that can execute a pisco sour. Some even have two.” Yuerba Buena in New York now offers four pisco-based cocktails – the Pisco Sour, Pisco Punch, Pisco Guava and Pisco Yerba Maté.

Mezcal and shochu are also cited as spir-its on the verge of serious growth, and sherry, bolstered by an annual cocktail competition supported by the region’s producers that has attracted some of the country’s best bartend-ers, is getting greater play in new drinks as well. “I think the nation’s top mixologists will continue to experiment with less-known foreign beverage alcohol products including shochu, pisco and even Japanese whisky,” says Kato. “I think having global knowledge or experience as a mixologist is an important thing for them.”

Still, vodka pays a lot of bills, and Can-non thinks a reverse vodka backlash may be coming. “We’ve done so much work on the young generation, talking to them about gin and whiskey, that many of them are at a loss on how to work with vodka. I actually think you’ll see some really serious mixologists try to hit classic styles of vodka in cocktails.”

Look for more drinks with locally sourced ingredients, following the culinary

“locavore” movement, as well as more em-phasis on organic spirits and those made by micro-distillers. “They are becoming more mainstream and customers are more familiar with organic brands like Square One vodka and Four Copas tequila, and they sell pretty

well on menus,” says Brown.Organic spirits have built some con-

sumer interest (see sidebar), but have gener-ally been available in limited supply. But as small niche distilleries get up and running, their brands are winning favor fast. “I’ve been asked to do a cocktail menu of drinks with spirits made in the Northeast. Fun-nily enough, I think I can now,” says Brown, whose offerings include a vodka made in Virginia, a gin from Philadelphia and New York whiskies.

Lafranconi helped create the drink menu now in place at Morton’s the Steak-house chain, where foams are used to finish drinks, but he says molecular mixology may have stalled as a movement, and thinks adapting eggs for use at major national chains is difficult, given concerns about liability. Still, other observers believe that in niche bars, cocktails using egg whites, like the “Ramos Gin Fizz”, are firmly en-trenched and even growing — as Cannon points out, even major spirit companies are sponsoring drink competitions incorporat-ing eggs as part of the mix.

Using ingredients like eggs may be part of the return to yesterday, but it’s also one

way bartenders are focusing more on the cu-linary and heightening the bar-kitchen rela-tionship, especially with pastry chefs. An-

other way is through flowers. Floral notes are the latest hot flavor profile, according to Danielle Eddy, spokesperson for the Distilled Spirits Council, who is seeing mixologists incorporate edible flowers, floral extracts, flower- based spirits, syrups and extracts as well as floral garnishes.

Bitters, especially housemade versions, are still on a roll, though some observers

predict a dialing back of the aggressively astringent drinks favored by many modern cocktail enthusiasts.

Customers are also seeking more so-phisticated non-alcohol cocktails, says Lucy Brennan, owner of Mint/820 in cocktail-mad Portland, OR. Brennan creates non-al-cohol versions of her seasonal cocktails, and her cocktail classes which feature them and all sorts of cocktails continue to sell out.

Olson and Lafranconi agree that small is

expect to see more exotic beverage alcohol products like shochu and pisco.

Bottom left: “Salad Days Sour” created by Derek Brown for The Gibson, Washington DC; “Bermuda Swizzle and Clover Club” cocktails (right) and interior from the Clover Club, Brooklyn, NY (below right)


Salad

D

ays S

ou

r p

ho

oto

grap

h b

y E

lb

a G

iro

n / C

lo

ve

r C

lu

b p

ho

oto

grap

hs b

y O

le

g M

arc

h


02.27.2009

Kelly

GRM-P-9-004

Beverage Media

April

New Trade

7.75” x 10.375”

8.25” x 10.875”

8.75” x 11.375”

* 2008 Luxury Brand Status Index™ research. The Luxury Institute has conducted Luxury Brand Status Index research about leading Liqueur Brands among luxury goods consumers with a minimum annual income of $150,000.


Drink w

ith style. Drink resp

onsibly.

©2009 M

arnier-Lapostolle Inc., N

Y, NY. G

RA

ND

MA

RN

IER

® Liq

ueur 40% A

lc./Vol. (80º)

RATED #1 BY YOUR CUSTOMERS (AGAIN).*For the second year in a row, Grand Marnier ranked fi rst overall in a Luxury Institute study conducted among ten leading liqueur brands, receiving top scores in Quality, Status and Price Premium Worthiness.

123456789

10

ChambordGodivaAmaretto di SaronnoDrambuieBaileysCointreauChartreuseFrangelicoKahlua

LUXURY BRAND STATUS* RANKING


Drink with style. Drink responsibly. ©2009 Marnier-Lapostolle Inc., NY, NY. GRAND MARNIER® Liqueur 40% Alc./Vol. (80º)

B:11.375 in

B:8.75 inT:10.875 in

T:8.25 inS:10.375 in

S:7.75 in

green mindedBars and restaurant operators may be worrying about red ink, but customers are increasingly turning to the green.

A few outposts – like Counter in New York City’s East Village (above) – have catered to the growing interest in organic and vegetarian demands of customers. As more beers, wines and spirits arrive with the organic imprimatur, it is increasingly easy to build a bar program with all – or mostly all – organic ingredients.

Cafe Flora, one of Seattle’s favorite vegetarian and vegan restaurants, just launched its first cocktail program based on organic and sustainable products from local farms, nearly 100% vegan. Many of the innovative drinks are variations on classic favorites. Others are more current, featuring ingredients like prickly pear and fennel-infused vodka, tea-infused sweet vermouth and house-made ginger beer. The signature cocktails, priced at $8, include “Red Sky at Night” (prickly pear and fennel-infused light rum, house-made Ginger Beer) and the “Blueberry Cucumber Rickey” (gin, blueberry purée, soda water, cucumber and fresh lime juice.)

Cafe Flora’s not alone. Green vodka 360 is being used to make a number of cocktails. At the Pagoda in Houston, the “360 Eco-Teani” is topped with sweetened green tea, whereas at Blu Sushi in Ft. Myers, FL, Larry “Smokey” Genta created the “360 KoKo Drop”, with 360, a splash of Licor 43, a drop of DeKuyper Blue Curacao and organic coconut milk.

With the help of Tru Organic Spirits, the Mandarin Oriental in Miami launched an all-organic cocktail menu recently for the hotel’s restaurant, Azul and M Bar. The list includes the “Basil Melon” (Tru Organic Lemon Vodka, melon, lime, basil, grapefruit juice, simple syrup and seltzer) and “Mandarin Delight” (Tru Organic Vodka, cucumber juice, simple syrup and tonic).


beautiful, and predict smaller portions than the current 12-ounce monsters, perhaps down to six- or seven- ounce glasses, not only because of aesthetics, but also due to concerns about over serving. In fact, many national chains and hotels are trying to promote drinks with lower alcohol content. At least one major chain is developing a three- to four- ounce cocktail to be served at certain times of the day.

Also coming: more recession-aware pricing. Consultant Tad Carducci, who with partner Paul Tanguay developed the drink menu at Apothecary in Philadelphia, introduced a “Recession Proof Menu” last October, installing $6 drinks on weeknights on a menu where standard drinks range from $10 to $14.

Among flavors and ingredients mentioned as hot for 2009, cu-cumber is still strong, with jalapeño, lychee, açai berry and agave frequently cited. Tea-based drinks and those using wine and wine-syrup are bubbling up, too, and Lafranconi is confident of the emergence of more beer-based cocktails using fruit lambics from Belgium or the coriander and citrus flavored weiss beers.

Whatever changes are next, one that is widely wished for is a greater acknowledgement that cocktails are not about the old days, or molecular mixology or even the correct way to drink. As Ol-son points out, warm, friendly service communicating pleasure that guests are coming out to drink in troubled economic times would be nice. Or as Regan says about the high-end tinkerers: “Some ex-periments will be disasters, and some will be magnificent. Above all, though, I’m hoping that bartenders will not forget that their true mission is not to serve cocktails, but to serve their guests.” n

among the flavors and ingredients mentioned as hot for 2009: jalapeno, lychee, açai berry and agave.

Bella cocktail at Mint/820 in Portland, OR


BAR SHOTS

Shots Straight FromThe Bar Now FoundOn Your Shelves

Burst Bar Shots have premixed three of the most popular

shots around. Now you can give your customers the ability

to make great tasting shots in one easy pour, saving them

time and energy. Expect that to be paid back to you one

burst of cash after another.

Red Headed • Kamikaze • Washington Apple

www.DeKuyperusa.com

OPEN POUR PARTY

DeKuyper® Burst Schnapps Liqueurs & Imitation Liqueurs, 15%-50% Alc./Vol. ©2009 John DeKuyper & Son, Cincinnati, OH.

DATE CREATED DOCUMENT NAME JOB TO BE PRINTED PROOF VERSION

09/03/09 DK_BURST_BEV_AD.ai CMYK 1

JOB NO: XXXX PROJECT: Burst Bar Shots Adverts ELEMENT: Mag Ad CLIENT CONTACT: Kyle La Fever OPERATOR: NJ

TRIM Size: 8.25”wÊ xÊ 10.875Ó h LIVE Area: N/A BLEED Area: 8.75”wÊ xÊ 11.375Ó h FILE BUILT AT: 100% PROOF SIZE: 100% CYAN MAGENTA BLACKYELLOW

orangekeyline

indicatesbleed -

DO NOTPRINT!

magentakeyline

indicatesdieline -

DO NOTPRINT!

DeKuyper® Burst Schnapps Liqueurs & Imitation Liqueurs, 15%-50% Alc./Vol. ©2009 John DeKuyper & Son, Cincinnati, OH.

8.25”

10.875”

corporate profile

staying strong in a soft economy while building for the future

But it isn’t all doom and gloom. Consumers are drink-ing the same amount of alcohol, Duffy reminds, and the off-premise was up 2.9% in 2008. And while value brands have undoubtedly increased in importance, the trend towards premiumization still continues—premium products were up 3.7% last year and there is still ample room for growth.

On the heels of a successful integration of the Absolut Vodka brand—which made the company the number two spirits and wine company by value—Pernod Ricard is poised to take advantage of these growth opportunities. Working with their wholesale and retail partners, the company has developed an aggressive, multi-platform strategy to weather the current economic storm as well as build long-term value and strong brands.

like virtually every other industry, spir-it and wine suppliers are operating in a challenging economic landscape to-day. Pernod Ricard USA’s Chairman

& CEO, Paul Duffy, recently outlined exact-ly how these challenges affect the industry: the credit squeeze has caused many retailers to de-stock inventories, and on-premise busi-ness was down 2.2% in 2008, and likely to decline further.

a powerful route to Market“Pernod Ricard USA is building on the acquisition of the top premium vodka in the U.S. to establish a world class route to market,” says Duffy of the company’s recent dis-tributor realignment in major mar-kets throughout the U.S. By consol-idating the company’s brands with one distributor in most markets, Pernod’s portfolio—particularly now that it contains ABSOlUt—will gain leverage and efficiencies which will make the brands more competitive. teaming up with Southern Wine & Spirits and Republic National Distribution Com-pany in 35 markets nationwide, this strategy “will help our expanded portfolio stand out in the marketplace,” said Jim Evans, Senior Vice President, Sales, Pernod Ricard USA. He also calls the shift “game-changing” as it will build value and advantage for Pernod Ricard, as well as their retail customers.

consuMer engageMent & on-preMise activation “Now more than ever, consumers want to fall in love with brands that are meaning-ful to them and their lifestyles,” said Patrick Piana, Senior Vice President, Spirits Mar-keting at Pernod Ricard USA. “So, we are working hard to capture their hearts – and their imaginations – with engaging 360 de-gree campaigns combining edgy advertising with memorable, personal experiences.” Piana added, “It’s all about creating lively

relationships with our consumers, and a key way for us to do just that is through another element of our strategy – on-premise activa-tion. Although the on-premise is down, it is where brands are built, so we will continue with our targeted efforts, focused on getting the best return on our investment. Our goal is to recruit new consumers, to in-

crease existing consumer loyalty and bring our brands alive, through tastings, menus, signage and sponsored events.” With on-premise ambassadors working in accounts, and the innovative BarSmarts program which educates and certifies bartenders in key markets on making cocktails with Per-nod’s products, Pernod Ricard has identified efficient, yet high-impact methods for keep-ing their brands strong on-premise and sup-porting restaurants and bars.

Building Brand valueWith leading brands in virtually every cat-egory, Pernod Ricard will be focusing on—and heavily supporting—its key brands in the U.S., many of which are already bucking category trends.

Jameson, a brand doing phenom-enally well (see box on next page) is backed by an engaging, highly unique advertising campaign featuring the

tagline, “Or, It Could Just Be the taste.” “the brand’s smooth

taste makes it appealing and accessible to consumers – it’s smooth and not as harsh as some other brown spirits,” Piana said. “Jameson is also a discov-ery brand, young in its life cycle with great opportunity for con-tinued strong growth.”

Jameson has been conduct-ing a trade advertising cam-paign to stress how on- and off-premise accounts can boost

MaliBu island Melon hits u.s. shoresthe newest Malibu flavor—Malibu island Melon—will be hitting retailers nationwide this May. this vibrant, caribbean flavor fits beautifully with Malibu’s brand imag-ery, and will stand out as a unique offering, as there are few competitors with this flavor. Backed by a substantial media campaign, including television, consumer and trade print, as well as outdoor, the line extension will also benefit from creative pos like recipe cards, consumer give-away, bottle-neckers and shelf talkers. the national launch campaign, which will target both genders in on- and off-premise channels, will feature an extensive sampling program.

aBsolut goes tropicalthis spring, absolut is adding aBsolut Mango to its successful portfolio of flavors. already in the south american market, and performing well, the new flavor is poised to boost sales for on- and off-premise retailers in the u.s. this spring and summer. Mango is the most popular fruit in the world and a staple in asian and latin diets, and absolut is the first major vodka brand to launch this flavor. it is kicking off with $5 million in support, including advertising, sampling and point-of-sale.

“pernod ricard usa is Building on the

acquisition of the top preMiuM vodka in the

u.s. to estaBlish a world class route

to Market.”- paul duffy, chairMan & ceo,

pernod ricard usa

profits during the economic crisis. Pernod Ricard recently unveiled the first-ever Cat-egory Management Selling tool for the Irish Whiskey segment, which will provide accounts with clear and simple things they can do to leverage the growth of the fastest growing spirits category.

ABSOlUt remains the #1 revenue producing imported vodka in off-premise sales and is seeing a distribution boost now that it is handled by Pernod Ricard’s own sales force and its newly aligned wholesaler network. In February, the brand launched its most recent television campaign, debut-ing during the broadcast of the Grammy Awards, appearing on 16 CBS affiliate sta-tions. “Each ad in the ‘In an Absolut World’ campaign represents an answer to the ques-tion, “What if everything in the world were approached the same way ABSOlUt ap-proaches vodka?,” says Piana. “In doing so, we are presenting a view of the ideal – or ABSOlUt world – from the ideal or AB-SOlUt – vodka.”

Other brands to keep an eye on in the Pernod portfolio include the Glenlivet, which was up 7.2% last year, despite an overall decline in the single malt category. It represents nearly one of every three bottles of single malt consumed each year and has grown 35% over the past five years. Chivas Regal is launching a tV ad campaign this month behind Chivas 18, which is grow-

ing by double-digit rates in target markets. And Kahlúa, which recently gained share in selected markets after increased invest-ment in tV advertising and related promo-tions, is expected to apply those lessons in the months ahead. Pernod Ricard also has several new line extensions hitting the mar-ket this year. In addition to Absolut Mango (see box on prior page) and Malibu Melon (see box on prior page), Seagram’s Brazilian Rum and Beefeater 24 will be launching this Spring.

a continued focus on preMiuM, and a renewed eMphasis on valuePernod Ricard’s portfolio is strong across the price spectrum, and today’s value-seeking

consumer will find many excellent, well-priced bottles in their line-up. “Some great examples of value in our wine portfolio in-clude Brancott Classic Sauvignon Blanc 2008 and Jacob’s Creek Reserve Shiraz 2006, each of which just received ‘Best Value’ rat-ings (89 points) from the Wine Spectator,” says Stephen Brauer, General Manager, Per-nod Ricard USA Wines and Champagnes. “In this economy, the ‘best value’ accolade is more important than the cellar selection accolade.” Brauer added, “Despite the econ-omy, people still will mark the profound mo-ments in their lives – whether it’s falling in love, or celebrat-ing an anniversary – with a brand whose values transcend economic cycles, like Perrier Jouet Champagne.”

At the end of the day, premium spirits and wines remain an affordable luxury, says Duffy. He concluded: “Although growth for some brands is at a slower pace in the current envi-ronment, we believe our premium products will continue to flourish over the long term, since they over-deliver in quality and value at every price point.” n

“now More than ever, consuMers want to fall in love with Brands that are Meaningful to theM and their lifestyles.”- patrick piana, senior vice

president, spirits Marketing, pernod ricard usa

A Jameson Irish Whisky projection ad

in New York City.JaMeson on fireperhaps no brand defies the economic slowdown like Jameson. with a 30% increase in value over the last six months, Jameson is growing faster than it ever has, setting depletion records across the country. it is the primary driver of the irish whiskey category with two-thirds of the market share. it is the fastest growing pre-mium brand with sales of over 500,000 cases. thanks to Jameson, irish whisky is the fastest-growing spirits category in the u.s. market.

TR Splash Ad | Job # 48-2468

Size: Bleed 8 3/4 x 11 3/8 Live 8 x 10 Trim 8 1/4 x 10 7/8 v1.MMedia/Pub: Beverage Media NetworkDate: 03.09.09

TR_SplashAd_BevMedNet_v01.indd 1 3/9/09 3:07:26 PM

Tequila terroircan you tell a tequila by its region?

By Jack Robertiello

Ever since Patrón blazed a path of success by focusing on high-end imagery, many other tequilas have been developed with high hopes for similar results. And some have succeeded.

According to the most recent statistics released by the Distilled Spirits Council of the United States (DISCUS), tequila boomed last

year at the very highest end, with volume up among super-premiums by 10.6%, the fastest growing part of the business. And while te-quila is only the seventh leading spirits category in volume, with 10.6 million 9-liter cases sold here last year, it accounted for nearly $1.6 billion in gross revenues in 2008, making it the fifth largest revenue-producing category.

DISCUS revealed that value–priced tequilas last year were up 6.4% in volume; premium, the largest category by far, was down 1.3%; while high-end premium was down 9.2%. For comparison pur-poses, Juarez is a typical value brand, while Cuervo Especial is a premium, Sauza Hornitos a high-end premium and Don Julio Anejo a super-premium.

Super-premium tequilas were one of the high points for the entire spirit business in 2008, according to DISCUS. Those brands (mostly extra anejos aged a minimum of three years, but also aging and finish-

A s Americans continue to get smart about tequila – what it is, where it comes from, how

it’s supposed to taste and how to drink it – more and more brands are being made and marketed with U.S. consumers in mind.

THE RICHARDS GROUP JOB #: 09-0021-PTR CLIENT: Patron TRIM: 8.25 x 10.875 LIVE: .25 from trim BLEED: 8.75 x 11.375COLORS/LS: 4C/? PUB: Beverage Media Network/Group RELEASE DATE: March 2009FOR QUESTIONS CALL: Kelley Cowles 214-891-5823 INSERTION DATE: April 2009

The perfect way to enjoy Patrón is responsibly.

© 2

009

The

Pat

rón

Spi

rits

Com

pany

, Las

Veg

as, N

V. 4

0% A

lc./V

ol.

Made by hand from 100% blue agave.The world’s #1 ultra-premium tequila.

some is not.

some perfection is debatable.

silver martini aÑejo neat reposadoon the rocks

simply perfect.patronspirits.com

090021_8_2x10_8_BM.indd 1 3/5/09 4:50:30 PM

ing experiments) including Cuervo Reserva de la Familia, Gran Centenario Leyenda, Partida Elegante, Bordeaux-barrel finished Gran Patrón Burdeos and others, have im-pressed journalists and consumers alike.

Additionally, the quality halo emanating from these brands is just another way that tequila is seen to be improving. Not bad for a spirit that even a few years ago many con-sumers still thought of in terms of salt and limes, worms and frat parties.

This summer, Patrón will implement a summer mixology program, highlight-ing the versatility and mixability of Patrón Silver and Patrón Citronge, through three key drinks: “Patrón Pomegranate”, “Patrón Grapefruit” and “Patrón Pineapple”. Sales staff will promote these signature cocktails in both the off- and on-premise.

Things have gotten so hot that more and more retailers, especially those doing business in California and the southwestern states, are having a hard time keeping those super-premiums on the shelf.

Says Zack Romaya, owner of two San Diego area wine and spirits shops, the expen-sive tequilas he stocks in his Old Town Wine and Spirits shop fly out the door: “It used to be that single malts were the big high-end spirits, but for me now, unusual and very expensive items like the $2,500 Dos Lunas, or the $1,300 Asom Broso 11 year old, are attracting the collectors.” Romaya stocks around 500 tequilas in his store, many of them in the $40-$70 range, but except for old favorites like Cuervo Gold and Sauza, few of his customers seem to be looking for mixto tequilas. His tequila customers are di-vided fairly equally into two areas of growth: women looking to explore the smoother side of the spirit through reposado, and men who are favoring both silver and anejo.

It was the ideal time for Cuervo’s sig-nificant launch of Especial Silver in the premium price tier. Toby Whitmoyer, brand

director of the Jose Cuervo portfolio for Dia-geo, notes that 60% of growth has come from silver tequilas. “Having a silver version of Cuervo is a massive growth opportunity,” he says. “This particular launch is the single biggest opportunity that Cuervo has had in a very long time.” Very smooth with a slight, sweet taste of agave, the Especial Silver tar-gets males 21-29 (“the bullseye target is 21-24, a consumer a year or two out of college finding his way in the world”) designed to be consumed as a frozen shot, although it works well in margaritas, too. Looking ahead to the summer, Whitmoyer says that Cinco de Mayo through mid-September, is otherwise known as “Cuervo Season”. They plan on spending more than $30 million on ads and

promotions focusing on launch support, the new ad campaign of “Living Notoriously Well” and on-and off-premise activities re-volving around the margarita.

Product DifferentiationMeanwhile, new brands, like Lunazul (which took a silver and a gold medal at last year’s San Francisco World Spirits Competition) and El Diamonte del Cielo (praised by both Paul Pacult’s Spirit Journal and by the Bev-erage Testing Institute) continue to arrive, looking for an edge. The crowded market-place is spurring brand owners and importers to refine their marketing pitches.

Sapphire Brands' Cielo Tequila has de-veloped an original flavor profile through its tri-barrel aging process. Both its reposado and añejo tequilas pass time in sherry, Port and bourbon barrels which impart subtle fla-vors to the spirit.

One point of difference beyond the in-herent qualities of unaged silver, lightly aged

While tequila has undergone a renaissance in recent years, Mezcal is still somewhat shrouded in obscurity. While both are produced from the agave plant, the process for Mezcal differs.

One To Try: Scorpion, one of the leading Mezcals, known for its USFDA-approved scorpion in the bottle. They've just brought in the Oro de Oaxaca Mezcal, one of the most popular Mezcals, that comes with a small bag of "sal de gusano" (worm salt) on each bottle as well as the Mijes Mezcal, the new Mijes Joven variety in a blue blown-glass bottle with a cork/wax stopper.

potlighton mezcalS

• While tequila is made exclusively from the Blue Agave plant, mezcal can be made from many types of agave.

• Tequila only has to be made with 51% agave, but all mezcals must contain 100% agave.

• Mezcal is synonymous with the Oax-aca region, tracing its roots back to more than 400 years; tequila is associated with Mexico's Jalisco region.

• “Worms,” the larva of one of two moths that live on the agave plant, are found in some bottles of mezcal, not tequila.

reposado, aged anejo and longer aged ex-tra anejo, has often been argued among tequila connoisseurs: whether tequilas made in the Los Altos highlands (Aran-das, Jesus Maria, Atotonilco el Alto) dif-fer significantly from those from the Jalisco valley (Tequila, Amatitan, El Arenal).

Highland tequilas are said to be more fruity and sweet, while lowland brands are said to be more spicy, herbal and earthier. These qualities are mostly evident in silver and sometimes reposado tequilas, which of-fer more natural agave flavors and aromas before the impact of new or used barrels takes hold.

“Some of my customers know about the areas around Jalisco and the towns and highlands,” says Mario Alejandro Marquez, Tequila ambassador at San Diego’s Café Coyote. “And I do see more of an interest in those differences. I always say that if they want a tequila with more sweetness, they may want to try one from the highlands, because the agaves there seem to get riper quicker. When I’m there and compare the piñas of the highlands, they are huge while those in Jalisco might be smaller.”

The highlands are somewhat cooler, which may affect the growth of the agave, as may the higher iron content visible in the rich red soil there. The result, Marquez says, can mean that lowland tequilas are dryer and more peppery while the high-lands more sweet and crisp.

“Some people from Los Altos like to advertise that there’s a huge difference be-tween the agave from the highlands and those from the valley,” says Ruben Aceves, international brand development director for Casa Herradura, producer of Herradura, El Jimador and Don Eduardo. “We have proved that if you produce tequila that is

100% from Los Altos, they will tend to be sweeter, fruitier with a more floral flavor profile. If you produce one that is 100% from the valley, the tequilas will be spicier, with pepper, mint and a little bit of cinna-mon and citrus.”

But the company’s research indicates that sugar content rarely differs between comparable agaves from the two areas, though the sensory notes that come from compounds called terpenes are somewhat different.

More importantly, many lowland pro-ducers, including Herradura, use pinas from

last year, discus reported that the

volume of super-premiums was up

10.6%,the fastest growing part of the business.

in 2008, tequila accounted for nearly

$1.6 billion in gross revenues, making it the fifth largest revenue-

producing category.

Category foCus

■ Tequila is made from the blue agave plant, which resembles a cactus, but is actually a member of the lily family. Believe it or not, bats pollinate the plants. Agave plant can take 6-12 years to mature.

■ At the heart of the Blue Agave is the ‘pina’ (similar in appearance to a pineapple) which produces the ‘aguamiel’ or ‘honey water’ that is the source of tequila.

■ Long before the Spanish arrived with sophisticated methods of distilling, the Aztecs were using the agave plant to produce a sacred beverage. By cutting away the spiky leaves to expose the agave’s core, they were able to extract its juice and create a milky, mildly alcoholic beverage.

■ Tequila must be produced within certain designated areas of Mexico, most notably, the State of Jalisco. The spirit takes its name from the colonial town of Tequila.

■ NOM is the Norma Offi cial Mexicana, which is the offi cial number assigned by the government to each tequila distillery, identifying which company made or bottled the tequila. Sauza is NOM 1102.

■ There are two classifi cations for tequila: 100% Blue Agave, which must be 100% from Blue Agave and bottled in designated regions in Mexico; and Mixto, which 51% must come from Blue Agave and can be shipped in bulk and bottled in other countries.

■ The fi ve different classifi cations of tequila are based on the aging technique: Blanco, Joven (or Gold), Reposado, Añejo and Extra Añejo.

■ The Sauza® Family Distillery, La Persevencia, Mexico was established in 1873 and the Sauza family was the fi rst to call the golden drink “tequila” and the fi rst to export it to the United States.

Generaciones Plata Tequila

1 part premiumtriple sec

1 part Premium orange liqueur

1 part fresh lime juice

both regions. Aceves also points out that te-quila is about more than agave location. Are the agaves fully mature? Are they cooked whole or shredded? Are they baked in clay ovens or steamed in auto-claves? Is the cook-ing slow or fast? Is fermentation natural or does yeast come from a lab? Does distillation occur at low or high proof? Distilled twice or three times? In a column still or pot still or a combination?

Some producers continue to fiddle with their processes. For instance, Tequila Ley-enda del Milagro offers a second line called Barrel Select made from older agaves and longer aging times. El Jimador, one of the leading brands in Mexico, has returned to a 100% agave formula after a few years as a mixto. Corzo, a super-premium from Bacardi’s House of Cazadores, is made through a pro-cess that ages a double distilled spirit for two months before distilling a third time. Corzo is also aggressive in the way they distill, using 24 pounds of agave for each liter of finished

tequila; the industry average is more like 10 or 12, says Takashi Nakamura, global r&d direc-tor, Bacardi Martini.

Other brands have been expanding their offerings. 1800 last year introduced 1800 Silver Select, purported to be the only 100 proof silver tequila in the market. Sauza also relaunched its Tres Generaciones family of tequilas with new packaging in January 2009.

One company, though, is making the ar-gument that where agaves originate matters dramatically. Ocho is offering limited vintage release, estate grown agave tequilas, all pro-duced in the highlands, according to Samira Seiller, director of communications. Last year the company introduced a silver and a repos-ado coming from one estate (El Carrizal) and an anejo from another (El Vergel). With 10 or so estates available right now, it will take about 12 years for each of these tequilas to re-turn to market and so comparing them will be a lifetime experience. It may take longer than that to settle the tequila terroir question. n

Category foCus

Quality tequila may be going through a boom but not so much in an area where other white spirits – vodka and rum, spe-cifically – have expanded their markets: flavors.

It’s not for want of trying. Cuervo introduced three mixto flavors – Tropina, Oranjo and Citrico a few years ago, and Tarantula offers orange, lime, strawberry and banana colada flavors. On the super-premium level, Tanteo is available in tropical, jalapeño and even chocolate. But other companies don’t seem to have much interest at the mixto level.

Milagro also ventured into the fla-vored category with its Limon and Manda-rina brand extensions.

Now comes Gran Centenario Rosan-gel, a 100% agave reposado tequila finished in port pipes and infused with flavors from

hibiscus flowers. The 80 proof brand, just introduced in 2009, is meant for both sip-ping or cocktail making, according to Mi-chelle Sanders, senior marketing manager for importer Proximo.

Rosangel isn’t the first flavored te-quila-based spirit: the 64 proof Agavero is made from reposado and anejo tequilas blended with essence of the damiana flower. Meanwhile, one of the success sto-ries in the flavor/cordial arena is Tequila Rose, a cream liqueur made with “a splash of tequila,” according to brand owner Mc-Cormick Distilling company's website. It is now available in three flavors – strawberry, cocoa and java. All have expanded the range of agave based flavors up and down the spectrum, and it’s a safe bet that if the agave supply cooperates, other innovations will soon be coming down the pipeline.

l av o rorwardF

Client: SauzaJob No.: 310-5675SUS9026Description: Plata Trade Ad Color(s): 4CInsertion Date: —Art Director: Eric MoncaleanoCopywriter:

Publication(s): The Beverage NetworkLive: .25 inside trimTrim: 8.25” x 10.875”Bleed: 8.75” x 11.375”Studio: SchawkProd. Mgr.: Brad Robinson (972) 628-7657Project Mgr.: Trey Testa (972) 628-3801

Sauzaÿ

Tres Generacionesÿ

Tequila, 40%

alc./vol. ©2009 S

auza Tequila Im

port C

omp

any, Deer eld

, IL

Wisdom, like tequila, is best when it’s shared.

From the birthplace of tequila, the pride of three generations. Triple-distilled Tres Generaciones.®

www.tresgeneraciones.com

136031A01.indd 1 3/4/09 4:47:10 PM

Businessmen nursing martinis on leath-er bar stools. Transient jet-setters swapping tales with a bartender they’ll

never lay eyes on again before rushing to the airport to catch their planes. Solo travelers flipping through the pages of novels, buoyed by the companionship of an ice cold beer. Hotel bars of yore may connote glamour but unfortunately not all of these establishments around today live up to their sophisticated past. Many a bar has been plopped into a hotel lobby just for the sake of having one on property, to attract the business trav-eler cramped for time and the tourist who doesn’t know any better to pony up to the bar and order a drink (an overpriced one at that) in an uninspired setting in the name of convenience.

In recent years, though, savvy hoteliers are realizing that it behooves them to pro-vide their guests a distinctive hotel bar, one that is stylish and offers a stellar wine list and signature cocktails, an experience that can compete with on-premise opportunities waiting outside the hotel’s doors. Not only do F&B profits get a boost by keeping guests happy, but because these distinctive hotel bars popping up across the country are such well-planned concepts, even locals are im-pressed, making them regular spots to hang out in. In other cases, hotels have gone one step further, implementing beverage pro-grams that directly engage their guests, like wine hours and mixology classes. If a hotel wants to stay afloat today, they know beefing up their beverage component is essential.

hotel trends

Bar 888 at the InterContinental San Francisco

Stay awhileby Alia Akkam

Through Innovative Beverage Programs, Hotels Strive to Keep Customers On Property

Domasoteca at the Hotel Palomar Arlington, Rosslyn, VA

Americano at the Hotel Vitale, San Francisco

Businessmen nursing martinis on leath-er bar stools. Transient jet-setters swapping tales with a bartender they’ll

never lay eyes on again before rushing to the airport to catch their planes. Solo travelers flipping through the pages of novels, buoyed by the companionship of an ice cold beer. Hotel bars of yore may connote glamour but unfortunately not all of these establishments around today live up to their sophisticated past. Many a bar has been plopped into a hotel lobby just for the sake of having one on property, to attract the business trav-eler cramped for time and the tourist who doesn’t know any better to pony up to the bar and order a drink (an overpriced one at that) in an uninspired setting in the name of convenience.

In recent years, though, savvy hoteliers are realizing that it behooves them to pro-vide their guests a distinctive hotel bar, one that is stylish and offers a stellar wine list and signature cocktails, an experience that can compete with on-premise opportunities waiting outside the hotel’s doors. Not only do F&B profits get a boost by keeping guests happy, but because these distinctive hotel bars popping up across the country are such well-planned concepts, even locals are im-pressed, making them regular spots to hang out in. In other cases, hotels have gone one step further, implementing beverage pro-grams that directly engage their guests, like wine hours and mixology classes. If a hotel wants to stay afloat today, they know beefing up their beverage component is essential.

hotel trends

Bar 888 at the InterContinental San Francisco

Stay awhileby Alia Akkam

Through Innovative Beverage Programs, Hotels Strive to Keep Customers On Property

Domasoteca at the Hotel Palomar Arlington, Rosslyn, VA

Americano at the Hotel Vitale, San Francisco

Step 1: put the GueSt FirStEvery evening, all Kimpton hotel lobbies are filled with enthusiastic guests where they have the chance to personally meet the GM during a social wine hour, a nice, personal touch. Mingling aside, they also get to sip wines, one white, one red, that change each month through the pioneering boutique hotel chain’s Wines of the World program. Leslie Sbrocco, the San Francisco-based noted wine author and TV personality, personally selects the wines for Kimpton. “Kimpton Hotels has been an innovator in creating programs to celebrate their guests. For the Wines of the World hosted wine hour program – one of the first of its kind – hotel guests enjoy complimentary glasses of wine each evening,” says Sbrocco. “We highlight affordable and interesting wines that celebrate things such as women in the

wine business, unique worldwide varietals and brands with an organic and sustainable focus. For example, in April, we’re partner-ing with Cooking Light magazine and Cavit in Italy to offer a Pinot pack of Pinot Grigio and Pinot Noir. In May, we’re showcasing the organically-grown wines of Carmen in Chile including their delicious Carmenère while in December we raise a glass with Se-gura Viudas Cava.”

Kimpton’s ingenuity can also be seen, for example, at its newly opened Hotel Palomar Arlington in Rosslyn, VA. There, Domasoteca, an inviting wine shop heavy on Italian and local Virginia wines is located on the ground floor. On Thursday evenings, guests (and locals, too) can partake in wine tastings and stock up on Italian-made choc-olate and even wine glasses. Christianna Sargent, who runs the shop, says: “Domaso-teca offers a whole new meaning of room service. Guests can phone the shop, order a

bottle of wine and have it delivered to their room with cheese and freshly baked bread without having to pay the outrageous room service prices. Have you ever walked into a hotel room after a long day in a strange city and you simply wanted to enjoy a nice bottle of wine, but you open the mini fridge to discover half bottles for $35? Those days of gnarly price margins are over at the Hotel Palomar Arlington. Guests can choose from over 450 bottle selections at retail prices, as if they were just a block away from their neighborhood wine shop.”

On the cocktail front, Kimpton also shows its devotion to guests. Jacques Be-zuidenhout, Partida Tequila’s Cocktail & Tequila ambassador, serves as Kimpton’s cocktail consultant as well. He created the “Million Dollar” cocktail for Harry Denton’s Starlight Room at the Sir Francis Drake in San Francisco and has helped Kimpton Hotels with its beverage programs in New York, San Francisco, Chicago, Washington DC, Seattle, Dallas and Boston. “You want to give guests a very comfortable and stylish place to enjoy themselves. It must be as ap-pealing, or even more so, than the bar down the road,” he says. “Our return guests should always want to return to say hello to the staff and the staff should also remember our re-turn guests. That way they feel like they are at a home away from home. My cocktail lists are always a combination of some very ba-sic fresh cocktails and some more complex drinks. You give the guest a chance to order in their comfort zone and then when you gain their confidence you can recommend some of the bolder drinks.”

Step 2: uSe F&B aS an educational toolUnderstanding that today’s guest doesn’t want to just order cocktails, but actually learn more about what they’re drinking, some luxe Ritz-Carlton properties offer mix-ology classes. At the Ritz-Carlton Amelia Island, each Wednesday Salt Lounge is the destination for guests who want to interact with bar chefs and prepare seasonal cock-tails using fresh, natural ingredients like the “Lavender Sidecar” with Courvoisier, Coin-treau, lavender honey and lemon juice. Like-wise, at the Ritz-Carlton Marina del Rey in California, guests can take a cocktail class with Fran Adams, fourth generation bar-

“you want to Give GueStS a very comFortaBle and StyliSh place to enjoy themSelveS. it muSt Be aS appealinG, or even more So, than the Bar down the road.” – jacques Bezuidenhout, Kimpton hotel’s cocktail consultant

hotel trends

Salon de Ning gives the Peninsula in New York City a contemporary look

tender and 12 year-vet of the hotel’s Jer-ne Bar. They then have the chance to work behind the bar and mix for fellow students during a “graduation” cocktail hour.

Another chain with impressive bever-age programs is InterContinental Hotels & Resorts. Jean-Pierre Etcheberrigaray, VP of Food & Beverage says it simply: “We’re a liquid-driven F&B company.” Many of In-terContinental’s bar concepts are complete successes, marrying quality with creativity. Take Sushi-Teq, for example, the bar inside the InterContinental Boston that opened on the city’s growing waterfront in 2007, pairing sushi with vintage tequila. Or Bar 888 at the new eco-friendly InterConti-nental San Francisco. Often misunderstood grappa is the focus of this bar, the first of its kind in the U.S. While one can order other liquors here, food & beverage director Sean Olmstead says the mission of the bar, which stocks over 100 types of grappa, is to edu-cate their customers on the pleasures of the obscure Italian liqueur. “When people walk into the lobby and see the beautiful displays, they are intrigued. As far as food and bever-age, we need to be the pioneers of education. As people are educated, they realize grappa is not as harsh as they think, but that there are many different nuances, like limoncello and chamomile,” Olmstead explains. “We need to define our hotels by food and bever-age. People don’t want to sit in stuffy restaurants. Our idea is to redefine what people think a hotel should be.”

Across all InterContinental and Crowne Plaza properties in North America, guests can now sample popular zodiac cocktails, the brainchild of Etcheberrigaray who worked with master mixologist Francesco Lafranconi of Southern Wine & Spirits of America to create

a memorable cocktail for each astrological sign, using products from vendors across the spectrum of the program’s beverage portfolio. “It’s a feel-good campaign,” notes Etcheber-rigaray. “It’s really the primary connection to engage the customer with the bartender. Engagement was the motive and tagline.” Up next? Look for the “Twisted Horn”, Ar-ies’ cocktail made with Captain Morgan rum, Grand Marnier and Angostura bitters and Taurus’ “Barcelona Sunset,” made with Maker’s Mark, Monin pure cane syrup and Elixir G.

Step 3: Find a Balance Between tradition and innovationThe rooftop bar at the Peninsula New York was always a classic spot to meet for a drink, but then Peninsula Hotels decided to roll out a new group-wide bar concept: Salon de Ning, taking a nod to 1930s Shanghai opu-lence. New York was chosen as the debut destination and Alpan Keskin, director of food & beverage, agrees it was time for an overhaul. “There was a need to update the overall decor and feel of the rooftop bar and terrace. The fantastic views are clearly the focal part of the bar, however, we recognized

that a fresh new look would take the bar to the next level,” he explains. Guests still know they can rely on the city views and Peninsula’s level of service, but now they enjoy contemporary signature cocktails like “The Ning Sling” with Absolut Mandarin, Soho lychee liqueur and fresh mint leaves.

Whereas some hotels have the problem of adapting their restaurant and bar to best reflect their hotel brand, for the Inn at El Gaucho in Seattle, the challenge was re-versed. A northwest tradition for over 50 years, El Gaucho has a solid reputation. When the steakhouse decided to open an upscale, intimate inn upstairs, they tapped into their already strong brand identity to make it happen. “We revel in creating a night to remember and our guests see that commitment in the restaurant and it has carried over to the Inn,” notes Cooper Mills, El Gaucho Seattle’s GM. While El Gaucho has a very classic appeal, Mills doesn’t just rest on its gloried coattails. “We focus on service and the entire El Gaucho experi-ence, and that has been what has made us successful for over 50 years. We don’t chase the next fad. This is not to say we haven’t evolved,” he points out. El Gaucho prides itself on interacting with its guests. When a regular guest suggested a drink reminiscent of summer, the bar came up with the “Ruby Sparkle” made with Ruby Red vodka, cran-berry, triple sec and topped with Lucien Al-brecht sparkling rosé. Bartenders pick a new cocktail to highlight each night at happy hour, often times with the input of guests. Throughout the year featured winemakers visit the restaurant as “guest sommeliers”, engaging diners with first-hand insights into the wine they’re drinking. As Mills says: “The balance is achieved because our

guests trust us and we them. We try to never stray from what brought us to the party: our superior food, beverage and service.”

A hotel spot doesn’t get more clas-sic than that of the Hotel Bel-Air in Los Angeles, surrounded by dark wood and oil paintings. “When they come, people want a classic cocktail, but we wanted to do something more out of the ordinary,” says Emmanuel Faure, wine director. He singles out the “Bel-

hotel trends

El Gaucho, downstairs from the Inn at El Gaucho in Seattle

Scott Kerkmans, Four Points by Sheraton’s chief beer officer

BRAND:PROGRAM:DOCUMENT:DIMENSIONS:

FILE BUILT:LASER OUTPUT:PROD. ARTIST:LOAD DATE:

MARTINI & ROSSIBeverage Media AdAST2688_BevMedia_Ad.ai8.25” x 10.875” Bleed: 8.75“ x 11.3750” Live: 7.5“ x 10.125”100%100%ljs01/28/08

cyan magenta

yellow black

1Adams Liquor Handbook, 2007ENJOY OUR GOOD TASTE WITH YOUR GOOD JUDGEMENT.®www.martini.com©2009 MARTINI & ROSSI, MARTINI AND THE BALL AND BAR LOGO ARE REGISTERED TRADEMARKS. IMPORTED BY MARTINI & ROSSI WINE COMPANY, MIAMI, FL. ITALIAN SPARKLING WINE. ITALIAN ROSÉ SPARKLING WINE.

MARTINI & ROSSI® proudly unveils

its newest sparkling wine, crafted in

a tradition that has endured more

than 150 years – MARTINI & ROSSI

Rosé. It joins MARTINI & ROSSI Asti,

in a stylish new package, to create

a deliciously sparkling dual

offering, perfect for any occasion.

MARTINI & ROSSI Rosé is

a deliciously delicate wine made

using a premier selection of Italian

grapes, including handpicked

Moscato Bianco and premium

Brachetto and Malvasia. Hints of

citrus, elderflower and soft peach

blend with delicate notes of wild

rose. MARTINI & ROSSI Asti, the

#1 imported sparkling wine1, is

made from 100% handpicked

Moscato Bianco grapes and

delivers a naturally sweet and

pleasing taste.

TWO NEW REASONS

to Sparkle

Air Blossom Martini” as something more exotic, made with Grey Goose Pear Vodka and lychee liquor, topped with blossom flowers. This cocktail is part of the luxury Dorchester Collection’s new signature cocktail and mocktail rollout; each of the seven hotels in the collection, also includ-ing the Beverly Hills Hotel and the New York Palace Hotel, stateside, now have a cocktail and mocktail attached to their bar’s brand identity. Along with the drink menus, guests can also partake in Personalized Mixology Classes, one-on-one custom-ized experiences based on each customer’s preferences. The cocktail, designed with a Dorchester Collection mixologist, is also offered as a bar special for the rest of the day, allowing the guest to fully immerse themselves in the hotel’s bar culture. This addition is just the right balance for Faure, who says the Bel-Air’s history and the au-thenticity it’s known for is still paramount to its success. “I have four generations of bar-tenders behind the bar. People are coming just for the experience and find a magical atmosphere. Despite the economy, the bar is doing just as fine as last year because we know people recognize the quality. We are going beyond the fact we have guests; we have a family, making them feel so comfort-able they want to come back.”

Step 4: create BuzzWhen the Hotel Arista opened in Naper-ville, a burgeoning Chicago suburb, direc-tor of marketing Melissa Duff Brown says they really wanted to personalize services, hence “personal hosts” at check-in instead of front desk agents. Next they brought in 42-inch televisions and Wii and decided to build a weekly ritual around the two: “Wine and Wii.” “Instead of just a regular after-noon coffee break, we said why don’t we do Wii breaks?” Duff Brown recalls. “Why

don’t we do something fun and interactive?” So now, every Wednesday from 5:30 pm- 7:30 pm, beer, wine and cheese platters are served in the pre-function space outside the hotel’s ballroom while guests unwind with Wii. It’s also a great way to wait for a table at the hotel’s highly acclaimed Sugar-Toad restaurant.

Getting a table at Americano at San Francisco’s Hotel Vitale, a Joie de Vivre property, could be a bit of a challenge as it’s perpetually packed. But what’s interesting about the clientele here is that according to Matthew Stuhl, the hotel’s food & beverage director, the majority of those people drink-ing a signature “Americano” with sweet

vermouth from Italy, aren’t guests – they’re locals. “I think people still have that men-tality about restaurants attached to hotels as a stigma. Unless you have a huge name attached to your dining room then it’s going to be hard to produce a nice buzz,” advises Stuhl. “So we’re starting with the bar.” The combination of classic cocktails with an Italian twist and stylish surroundings speak to both tourists and locals, and undoubt-edly, raise its credibility among Hotel Vitale guests when they see how popular the adja-cent bar is with locals who are in the know.

It’s a similar vibe over at Boston’s Liberty Hotel. When the former jail re-opened as a luxury boutique hotel in 2007, it quickly gained the presence of a trendy, be-seen crowd, either hanging out down-stairs at Alibi, or the bar of lauded restaurant Scampo. On the lobby level, Clink. holds court. Here, the line between guest and lo-cal gets blurred as the lobby overflows with revelers waiting to sip cocktails like an “Al-ways in Fashion” with cherry-infused Knob Creek muddled with blood orange, bitters and sugar.

The affordable Four Points by Sheraton brand gets credit for implementing one of the most innovative beverage initiatives found among hotel brands. Capitalizing upon the craft beer trend, they hired Scott Kerkmans as their chief beer officer and launched the Four Points Best Brews pro-gram. Each property has a different range of craft and imported beers on offer, but all of them include at least four draughts, two of which are locally or regionally made. Each hotel also has a bottle selection of 12 craft beers, half that are local. “We focus on mak-ing sure our hotels have great beers and a great experience in that particular region so they don’t have to search the city for qual-ity beer,” says Kerkmans. “It’s right there in their hotel.” n

GueStS at new yorK’S peninSula

hotel enjoy contemporary

SiGnature cocKtailS liKe

“the ninG SlinG,” made with

aBSolut mandarin, Soho

lychee liQueur and FreSh

mint leaveS.

CLINK. at the Liberty Hotel, Boston MA The Champagne Bar at the Hotel Bel-Air, Los Angeles

“Pineapple seemed like an obvious choice,” explains Jason Daniel, SKYY Vod-ka’s senior brand manager. “It’s a great base for a variety of modern cocktails and it has been a popular choice at bars that are ex-perimenting with fruit infusions.”

To capture pineapple’s unique flavor, SKYY uses its proprietary process combining fresh fruit with their premium vodka. After the infusion process, the vodka is filtered to produce a crystal clear spirit which is bottled in SKYY’s signature cobalt blue bottle.

A Tiki RivivalAs thoughts of escapism pervade today’s culture, SKYY Infusions Pineapple’s arrival is quite timely. “People are looking for that momentary island getaway and a delicious tropical drink can take them there,” ex-plains Daniel. Restaurants such as the Luau in Beverly Hills, Trader Vic’s in Chicago and Nikki Beach in New York are reviving the traditional tiki bars of the past. “People en-

joy tiki cocktails because they are fun,” says Barbi Caruso, bar manager and head mix-ologist at Luau in Beverly Hills. “Coming to

places like Luau is like a mini-vacation. You might not be able to afford a trip to Hawaii, but you can still share a Scorpion Bowl with your friends.”

SKYY Infusion Pineapple hopes to prove itself as a lighter, fresher, tropical cocktail base than rum. To demonstrate its mixabil-ity, SKYY has revamped an entire series of traditional tropical cocktails. Its signature drink, “The Castaway,” will serve as part of the brand’s launch campaign which includes a wide range of adverting, on-premise events and POS materials.

The Skyy is the LimitFlavored vodkas have been growing at twice the rate of traditional vodkas, according to Nielsen, and SKYY Infu-sions has followed the trend. In its first

six months, the Infusions line grew 40% in Skyy Spirits’ home market of Northern California. Part of this success stems from their “Best of Class” rating by the Beverage Tast-ing Institute. Daniel explains that although the impressive rating has helped the brand’s growth, he be-lieves that getting the product to the consumer is the most important marketing tool. “The proof is in tasting it, not just in having a rat-ing. Consumers really embrace our product once they taste it.” n

brand profile

TIKI TIMESKYY Spirits Goes Tropical with SKYY Infusions PineappleBy Daina Paulin

A year after launching its new line of all–natural infusion vodkas, Skyy Spirits is ready to make waves once again. Beginning in February, it launched Skyy Infusions

Pineapple, the first pineapple-infused vodka available nationwide. The new tropical flavor joins Smirnoff’s entire line of infused vodkas which includes Citrus, Cherry, Passion Fruit, Raspberry and Grape.

Skyy CASTAwAy

4 oz. Skyy Infusions Pineapple Vodka2 oz. orange juice2 oz. pineapple juice1 1/2 oz. ginger liqueur1/2 oz. fresh lime Juice

Combine all ingredients.Add ice. Shake and straininto a 15 oz. ice-filledhurricane glass. Serve with a pineapplewedge or pineapple straw.

PUBLICATION AD: Beverage Media - April 2009

This advertisement was prepared by Lambesis Inc.Job # 09-565-014

Client/Ad Caption: SKYY Infusions Pineapple/SingleTradeComposite Size: L: 7 1/4” x 10” T: 8 1/4” x 10 7/8” B: 8 3/4” x 11 3/8”

CD: C. Farmer ACD: T. Farmer AE: I. Trombetta Prod: M. Hayes AD: C. Farmer CW: D. Klowden

Studio

Studio Manager

Proofreader

Production

Art Director

Copywriter

CD

ACD

Account Exec.

Client

Traffic

THE LAMBESIS AGENCY

SKYY Infusions™. Vodka infused with real fruit and other natural fl avors. 35% alc.vol (70 proof). ©2009 Skyy Spirits, LLC, San Francisco, CA. Enjoy responsibly.Learn more at SKYYINFUSIONS.COM

SKYY Infusions voted best tasting by the Beverage Testing Institute.®

INTRODUCING THE LATEST ADDITION TO THE LINE RANKED #1 IN TASTE.

GO NATURAL™

If you know your ABCs of South American wine, you defi nitely know the A and C, but what about the B? We have plenty of wine

from Argentina and Chile in the U.S., but wines from Brazil have been diffi cult to fi nd in most of our local markets, except South Florida—always a great market for South American wines. I’m sure that many readers don’t even know that wine is made in Brazil. But that is about to change, as Brazilian wine producers have decided to concentrate on the huge markets of the U.S. and Canada.

I recently traveled to Brazil’s main wine region (Rio Grande do Sul), with an obligatory stop in Rio de Janeiro, and learned some interesting information about this huge country. Brazil is actually the fi fth-largest producer of wine in the Southern Hemisphere, after Ar-gentina, Australia, South Africa and Chile; it’s even larger than New Zealand, whose wines are now so popular in the U.S.

When it comes to wine production, Brazil has been seriously under-performing—perhaps because only small parts of the country, mainly in the south, have suitable climate for growing wine grapes. Brazil has the fi fth-largest population in the world, with nearly 200 million people, and is the world’s fi fth-largest country in area — almost the size of the U.S. Brazil now has a thriving middle class, and interest in wine has been developing there within the last two decades.

TASTING CORNER

The Next South American Entry: Wines from Brazil

By Ed McCarthy

Brazil Finds Its Niche in the Wine MarketRio Grande do Sul has a temperate climate, with four distinct seasons. Rain and even snowfall in winter; in summer, the tempera-ture is mainly in the 80s (F°), ideal for grape growing. But there was no market for wine in Brazil in the last century, traditionally not a big wine-drinking country. And the Brazilian government has not helped, still taxing Bra-zilian wine sales today in its own country as high as 50 %. Fortunately, the taxation does not apply to exports, and so we can find Bra-zilian wines at reasonable prices in the U.S.

Most of the wineries in Rio Grande do Sul began in the late 1980s and early 1990s; they were founded by third- and fourth-gen-eration members of the original Italian immi-grant families. One huge Cooperative, Co-operativa Vinicola Aurora (simply known as Aurora), and two large wineries, Salton and Miolo, dominate the domestic and export market, although at least 18 wineries are now exporting their wines around the world. The largest import markets for Brazilian wines are

the United States, Germany, Switzerland, the Czech Republic and Holland, with Canada and Singapore rapidly growing.

The Brazilian wine region in Rio Grande do Sul centers around the thriving town of Bento Gonçalves—really a city of 100,000 people, with its inhabitants enjoying the second-highest per capita income rate in all of Brazil. During my visit, I visited eight win-eries and tasted wines from another eight. Many of the wineries and vineyards are locat-ed in the appropriately named Vale dos Vin-hedos, making it easy for a visitor to travel from one winery to the other.

My first surprise during the visit was that just about every winery makes sparkling wines as well as still wines, and that these wines generally are of very good quality. Three types of sparkling wines exist in Brazil: wines made by Methode Champenoise, (aka Traditional Method); Charmat (bulk meth-od sparkling wine); and Asti-style Moscato, made with the Muscat variety—and gener-ally quite exceptional, by the way. I discov-ered that Brazilians drink lots of sparkling wine, especially the less-expensive Charmat

JOIN MORE THAN 50 SPANISH PRODUCERS AT THE SPANISH WINE CELLAR & PANTRY, AN EXCLUSIVE SHOWCASE OF YET TO BE DISCOVERED WINE AND FOOD PRODUCTS FROM SPAIN. ALL PARTICIPATING COMPANIES ARE SEEKING DISTRIBUTION AND LOOK FORWARD TO SHARING THEIR PRODUCTS WITH YOU.

NEW YORKMONDAY, APRIL 20, 2009Gotham Hall 1356 Broadway (at 36th Street)1:00 pm to 6:00 pm

SAN FRANCISCOWEDNESDAY, APRIL 22, 2009The Bently Reserve (formerly Old Federal Reserve Bank Building)301 Battery Street1:00 pm to 6:00 pm

Please RSVP online at www.spanishwinecellar.comThis event is for the Media and Trade only. Please provide a business card for registra-tion at the event. Advance registration is requested.

Contact Gregory White PR (718) 403-0097 or (646) 621-3559E-mail: [email protected]

www.winesfromspain.USAcom

S PA N I S HWINE CELLAR& P A N T R Y2 0 0 9 T R A D E S H O W

All prices are suggested retail.

BNBeverage Network

brazilian wine selectionsbevnetwork.com

n miolo Family vineyards, vale dos vinhedos (BrAzil) Cuvée Giuseppe, 2004 ($12): Miolo’s wines are among the best being produced in Brazil today. Its 2004 Cuvée Giuseppe, a blend of 60 % Cabernet Sauvignon and 40% Merlot, is an amazingly high-qual-ity wine for this price. The Merlot in the blend softens the wine enough to make it drinkable now.

n miolo Family vineyards, vale dos vinhedos (BrAzil) lot 43, 2005 ($31): Miolo’s finest red wine, Lot 43, is a blend of its choicest Cabernet Sauvignon and Merlot grapes from its Lot 43 vineyard. This is definitely one of the finest red wines I’ve tasted from South America during the past year, with intense varietal charac-ter and concentration, and a long finish. Compared to Chile’s premium wines in the $60 to $80 range, Miolo’s Lot 43 is an excellent value.

n salton Family reserve, bento Gonçalves (BrAzil) volpi tAlento 2005 ($13): Salton’s Volpi Tal-ento, a blend of 60% Caber-net Sauvignon, 30% Merlot and 10 % Tannat, is a fine blended wine, with a great balance of acidity, tannin, and fruit. Aged in French oak, it is still quite young, and should age nicely for several years; terrific value.

If you know your ABCs of South American wine, you defi nitely know the A and C, but what about the B? We have plenty of wine

from Argentina and Chile in the U.S., but wines from Brazil have been diffi cult to fi nd in most of our local markets, except South Florida—always a great market for South American wines. I’m sure that many readers don’t even know that wine is made in Brazil. But that is about to change, as Brazilian wine producers have decided to concentrate on the huge markets of the U.S. and Canada.

I recently traveled to Brazil’s main wine region (Rio Grande do Sul), with an obligatory stop in Rio de Janeiro, and learned some interesting information about this huge country. Brazil is actually the fi fth-largest producer of wine in the Southern Hemisphere, after Ar-gentina, Australia, South Africa and Chile; it’s even larger than New Zealand, whose wines are now so popular in the U.S.

When it comes to wine production, Brazil has been seriously under-performing—perhaps because only small parts of the country, mainly in the south, have suitable climate for growing wine grapes. Brazil has the fi fth-largest population in the world, with nearly 200 million people, and is the world’s fi fth-largest country in area — almost the size of the U.S. Brazil now has a thriving middle class, and interest in wine has been developing there within the last two decades.

TASTING CORNER

The Next South American Entry: Wines from Brazil

By Ed McCarthy

Brazil Finds Its Niche in the Wine MarketRio Grande do Sul has a temperate climate, with four distinct seasons. Rain and even snowfall in winter; in summer, the tempera-ture is mainly in the 80s (F°), ideal for grape growing. But there was no market for wine in Brazil in the last century, traditionally not a big wine-drinking country. And the Brazilian government has not helped, still taxing Bra-zilian wine sales today in its own country as high as 50 %. Fortunately, the taxation does not apply to exports, and so we can find Bra-zilian wines at reasonable prices in the U.S.

Most of the wineries in Rio Grande do Sul began in the late 1980s and early 1990s; they were founded by third- and fourth-gen-eration members of the original Italian immi-grant families. One huge Cooperative, Co-operativa Vinicola Aurora (simply known as Aurora), and two large wineries, Salton and Miolo, dominate the domestic and export market, although at least 18 wineries are now exporting their wines around the world. The largest import markets for Brazilian wines are

the United States, Germany, Switzerland, the Czech Republic and Holland, with Canada and Singapore rapidly growing.

The Brazilian wine region in Rio Grande do Sul centers around the thriving town of Bento Gonçalves—really a city of 100,000 people, with its inhabitants enjoying the second-highest per capita income rate in all of Brazil. During my visit, I visited eight win-eries and tasted wines from another eight. Many of the wineries and vineyards are locat-ed in the appropriately named Vale dos Vin-hedos, making it easy for a visitor to travel from one winery to the other.

My first surprise during the visit was that just about every winery makes sparkling wines as well as still wines, and that these wines generally are of very good quality. Three types of sparkling wines exist in Brazil: wines made by Methode Champenoise, (aka Traditional Method); Charmat (bulk meth-od sparkling wine); and Asti-style Moscato, made with the Muscat variety—and gener-ally quite exceptional, by the way. I discov-ered that Brazilians drink lots of sparkling wine, especially the less-expensive Charmat

JOIN MORE THAN 50 SPANISH PRODUCERS AT THE SPANISH WINE CELLAR & PANTRY, AN EXCLUSIVE SHOWCASE OF YET TO BE DISCOVERED WINE AND FOOD PRODUCTS FROM SPAIN. ALL PARTICIPATING COMPANIES ARE SEEKING DISTRIBUTION AND LOOK FORWARD TO SHARING THEIR PRODUCTS WITH YOU.

NEW YORKMONDAY, APRIL 20, 2009Gotham Hall 1356 Broadway (at 36th Street)1:00 pm to 6:00 pm

SAN FRANCISCOWEDNESDAY, APRIL 22, 2009The Bently Reserve (formerly Old Federal Reserve Bank Building)301 Battery Street1:00 pm to 6:00 pm

Please RSVP online at www.spanishwinecellar.comThis event is for the Media and Trade only. Please provide a business card for registra-tion at the event. Advance registration is requested.

Contact Gregory White PR (718) 403-0097 or (646) 621-3559E-mail: [email protected]

www.winesfromspain.USAcom

S PA N I S HWINE CELLAR& P A N T R Y2 0 0 9 T R A D E S H O W

All prices are suggested retail.

BNBeverage Network

brazilian wine selectionsbevnetwork.com

n miolo Family vineyards, vale dos vinhedos (BrAzil) Cuvée Giuseppe, 2004 ($12): Miolo’s wines are among the best being produced in Brazil today. Its 2004 Cuvée Giuseppe, a blend of 60 % Cabernet Sauvignon and 40% Merlot, is an amazingly high-qual-ity wine for this price. The Merlot in the blend softens the wine enough to make it drinkable now.

n miolo Family vineyards, vale dos vinhedos (BrAzil) lot 43, 2005 ($31): Miolo’s finest red wine, Lot 43, is a blend of its choicest Cabernet Sauvignon and Merlot grapes from its Lot 43 vineyard. This is definitely one of the finest red wines I’ve tasted from South America during the past year, with intense varietal charac-ter and concentration, and a long finish. Compared to Chile’s premium wines in the $60 to $80 range, Miolo’s Lot 43 is an excellent value.

n salton Family reserve, bento Gonçalves (BrAzil) volpi tAlento 2005 ($13): Salton’s Volpi Tal-ento, a blend of 60% Caber-net Sauvignon, 30% Merlot and 10 % Tannat, is a fine blended wine, with a great balance of acidity, tannin, and fruit. Aged in French oak, it is still quite young, and should age nicely for several years; terrific value.

sparklers and Moscatos. The market in the U.S. for Brazilian sparkling wines is certain-ly limited right now, although these wines have had some success in the Miami area. Miolo brings in at least one sparkling brut into the U.S., made from Chardonnay and Pinot Noir.

Familiar with European Varietals a Marketing BoonBrazil’s fi ne table wines are primarily made from the same European varieties that we are familiar with: Cabernet Sauvignon and Merlot are the big players among the red wines, Chardonnay the main white variety. What I particularly liked, however, was the huge range of varieties that are being utilized in Brazilian wines. For example, Tannat, a fairly obscure red variety from southwest France, is thriving in Brazil and neighbor-ing Uruguay. In France, Tannat lives up to its name; it is a very dark-colored, very tan-nic, astringent variety that is used mainly as part of a blended wine. Brazilian terroir, however, has tamed the harsh Tannat quite a bit; it tastes fruitier, and is fi ne as a straight Brazilian varietal wine—although it is usu-ally blended in with Cabernet Sauvignon and Merlot.

In addition to Tannat, probably the two red Brazilian varietal wines that I enjoyed the most were Cabernet Franc and Terol-dego. Generally, I found that those winer-ies which produced Cabernet Franc wines, such as Casa Valduga, often did better with this variety than any other. Casa Valduga’s Cabernet Franc, for example, was intensely fl avored, with great structure. Probably be-cause Cabernet Franc needs less time to ripen than other varieties (such as Cabernet Sauvignon) the mountainous Brazilian wine region is a plus.

Teroldego is the principal red variety in the Trento region of Italy’s Trentino-Alto Adige region, and a few Brazilian wineries produce it as a varietal wine. I loved every Brazilian Terodego that I tasted; just like Tannat, Brazil’s version of Teroldego is less tannic with more appealing fruit than the more austere Italian Teroldego wines.

Other red Brazilian varietal wines that I tasted included Tempranillo (good), Pi-not Noir (just okay), Syrah/Shiraz, Barbera, Gamay, Malbec, Ancellota (an obscure Ital-ian variety from Emilia-Romagna and Swit-zerland), Marselan (a new Mediterranean French variety made from crossing Cabernet Sauvignon with Grenache), and Nebbiolo (just one, from Lidio Carraro Winery, and quite good, with true Nebbiolo character).

Most Brazilian wineries make far more red wines than white (with just a little rosé), but some of the white wines I tasted were very good. In general, its Chardonnays are competent, but not spectacular. I preferred its Sauvignon Blancs (I don’t think that Brazil’s climate is cool enough for outstand-ing Chardonnays or Pinot Noirs). I did en-joy Miolo’s Pinot Grigio and Viognier, and Casa Valduga’s Gewürztraminer was particu-larly fi ne.

Most of the wineries whose wines I tast-ed do export their wines into the U.S., but often in limited markets. For example, one small winery told me its wines are only in Colorado. The two Brazilian wineries which have the broadest distribution in the U.S. are two of the largest and the best: Salton and Miolo. Salton, which produces 20 mil-lion bottles a year, is Brazil’s largest privately owned winery. Look for Salton’s Family Reserve wines, especially its “Volpi” line. Miolo, which has a magnifi cent new win-ery, produces seven million bottles a year. I found all of Miolo’s wines fi rst-rate.

Three other wineries that impressed me: Casa Valduga (run by the three Valduga brothers, who rate an “A” for their warm Italian-style hospitality); Lidio Carraro, a rather amazing, smaller winery which ages all of its wines in stainless steel tanks—not an oak barrel in sight—and whose wines are of a very high caliber; and Aurora, whose Aurora brand wines all indeed impressive. Other Brazilian wineries to look for include Pizzato, Panceri, Luiz Argenta, Perini, Courmayeur and Don Laurindo.

Brazilian wine exports have increased 127% since last year, admittedly from a miniscule base. I visited Brazil with limited expectations; I returned impressed. I found the wines to be generally well-made, inter-esting and well-priced. n

two INtereStINg FaCtS aBoUt

brazilian wines

Just about every winery, at least in Rio Grande do Sul,

was founded by Italian immigrants,

almost all of whom arrived in Brazil between 1875 and 1900.

And, in fact, just about all of these families came from only two regions in northern italy, the veneto and trentino. the

immigrants, chiefl y poor farmers, lured by the prospect of buying

their own land at low prices, settled in the mountains

around the town of Bento Gonçalves, and planted grapes as well as grains, exactly what they had been doing in italy.

90% of its wines are produced in

Rio Grande do Sul, the southernmost state,

bordering uruguay (which also produces wine).

2

1

TASTING CORNER

1 Glenmorangie Astar MAkes its Debut Glenmorangie has just released the Glenmorangie Astar single

malt Scotch whisky, known for its “designer casks” made from hand-selected 150 year-old fine-grained American white oak from the sustainable forests in Missouri’s Ozarks. Glenmorangie Astar has warm toffee and cinnamon aromas. It is bottled at 114.2 proof and 57.1% ABV. Suggested retail price: $79.99.

Visit www.glenmorangie.com

2 beefeater 24 sAvors A recipe froM the pAst Inspired by an original recipe from the group’s founder, Beefeater

24 is a new style of gin using a blend of Chinese green and rare Japanese Sencha teas. Along with other natural botanicals, it is left to steep in a still for a full 24 hours, resulting in a complex, full-flavored gin. Beefeater 24 will launch in select markets retail-ing for $30. Visit www.beefeatergin.com

3 bronco reserve Awards froM beverAGe inforMAtion Group Bronco Wine Company cleaned up in The Beverage Informa-

tion Group Growth Brand Awards for 2008 sales. Three brands earned Rising Star Awards: Coastal Vines Cellars, Fat Cat Cellars and Rockbrook Cellars. Two brands earned Fast Track Awards: Crane Lake Winery and Salmon Creek Cellars; and Fox Brook Winery earned an Established Brand Growth Award. Results can be seen in the March and April issues of Cheers and Beverage Dynamics. Bronco Wine Company, Ceres, CA,

800-692-5780

4 Martini & rossi introDuces A rosé The Italian winemaker known for its Asti and Vermouth has

added a sparkling rosé to its portfolio of fine wines. Made with Moscato Blanco, Malvasia and Brachetto grapes from Italy’s Piedmont and Veneto regions, Martini & Rossi Rosé completes the brand’s “sparkling trio”, which includes the naturally sweet Asti and an extra dry Prosecco. Available in 750 ML and 187 ML four-packs, the rosé has a suggested retail price of $12.99.

Visit www.martini.com

5 seagram’s ADDs A new flAvor to its line of twisteD Gin Seagram’s Gin has added grape to its family of Twisted Gin fla-

vored gins. Seagram’s Grape Twisted Gin joins Raspberry, Apple, Lime and Orange Twisted Gin flavors. All are available in 1.75L, 1L, 750ML, 375ML flask, 200ML flask and 50ML sizes. The launch will be supported with POS materials and a 50ML hot price promotion where legal. Suggested retail price: $9.99 for a 750ML bottle. Visit www.seagramsginlive.com

6 proximo spirits lAunches Azul reposADo AnD silver tequilAs Hailing from the house of Gran Centenario, Azul Tequila is cur-

rently one of Mexico’s fastest growing 100% agave tequila brands. Supported by its distribution partner, Proximo Spirits, and a $3 million dollar integrated marketing campaign, Azul launches this month with its reposado, followed shortly after with its silver

tequila in May. Both tequilas will be available in 750ML ($19.99), 1L and 1.75 L bottles. Visit www.proximospirits.com

new products & promotions

1

5

4

2

3

6

2

April 2009 Hawaii Beverage guide 1February 2009 Hawaii Beverage guide 1

In a... Snap!

www.hawaiibevguide.com

Around HAwAiii PHoto insertion request FormWe’ve found that more and more suppliers and distributors are submitting photos from promotions, product kick-offs, employee recognitions, etc. We greatly appreciate this and realize Hawaii Beverage Guide is an effective vehicle to get the word out. In order to give your products even more support and recognition, we are asking that you supply us with additional information. In doing so, brand awareness grows, as well as sales. We ask that you identify the people in each photo, the product being spotlighted, and any other relevant info. Please realize that space is limited and each photo may not be published.

requirements For suBmission:A contact name and phone number must be included • Photos of events submitted more than TWO MONTHS AFTER the date of the promotion/event MAY NOT appear • Avoid cutting off heads or arms; try to center the product or subjects • Photos MUST INCLUDE a licensee, employee, and/or product being promoted • Electronicly submitted photos need to have a MINIMUM resolution of 300dpi and a print size of at least 4x6 • DO NOT embed photos into a Word document • All digital images must be in JPEG format.

snAil mAil suBmissionUse this form which MUST BE COMPLETED and accompanying PHOTOS submitted.

Person submitting photo:Name: ________________________________________________ E-mail: _______________________________

Phone Number: ______________________________ Company Name: ______________________________________________________

Brand(s) being promoted _____________________________________________________________________________________________

Wholesaler of brand(s) ________________________________________________________________________________________________

Date of event: ________________________________ Location of event: _______________________________________________________

Reason for event: (product launch, tasting, award presentation, employee recognition, etc.?)

_____________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________________

Person(s) being recognized: First & Last Names, Title, & Company of people in the photos (from left to right):

First ____________________________________________________ Last ______________________________________________________

Titles _______________________________________________Company: _______________________________________________________

First ____________________________________________________ Last ______________________________________________________

Titles _______________________________________________Company: _______________________________________________________

First ____________________________________________________ Last ______________________________________________________

Titles _______________________________________________Company: _______________________________________________________

First ____________________________________________________ Last ______________________________________________________

Titles _______________________________________________Company: _______________________________________________________

Digital SubmiSSion For Digital Submission, go to www.hawaiibevguide.com and proceed to the SUBMIT PHOTOS link on our home page.

Please fill in all requested information and upload your photo.


The Beverage NeTwork: Share with us some of the exciting new addi-tions to this year’s convention.

CraIg woLF: We’re trying to do some new things this year. There’s a wine & spir-its tasting competition; our keynote speaker at the general business session is, for the first time, a prominent retailer, David Trone, from Total Wine & More; and Rocky Wirtz is assuming chairmanship. Also, our second annual social responsibility forum will dis-cuss the role in helping to fight underage ac-cess and abuse of alcohol.

TBN: Given the state of the economy, 2008 was undoubtedly a challenging year. However, for WSWA, it was also very posi-tive. What were some of the highlights?

Cw: First, we were able to obtain passage of the “We Don’t Serve Teens” House resolution last fall. Secondly, there were a number of court victories in terms of protecting the state’s ability to regulate alcohol effectively. From an economic standpoint, we largely weathered a difficult storm at the end of the year. If you look around the world at what is happening to suppliers, it’s the three-tier system in the Unit-ed States that has helped everyone weather the storm. Some of these supplier companies would be in a lot more trouble if not for the good work of the distributors who serve as a bridge from supplier to licensee.

TBN: How does consolidation continue to affect the industry?

Cw: Consolidation is something that’s going to continue going forward. We have gotten

over much of the larger issues, though. On the wine & spirits side, things are starting to settle. You can see which players are going to survive, which regions they’re going to be in. Ten years ago it was very unclear who would be the survivors and come out of the process. There is still more to come, like the line changes that come with consolidation. This can present challenges on the whole, but I don’t think they’re going to change the dynamic on the supplier side. The beer wholesalers are going to face a major shift; I suspect they are going to experience what we experienced ten years ago.

TBN: What can licensees do to maxi-mize their businesses right now? What resources should they be tapping into during this challenging time?

Cw: The same formulas always apply. This industry has always been about building re-lationships so people know and trust your business. That won’t change. In a crowded marketplace, those who can create a distinc-tion are the ones who have the most success. There are a tremendous amount of new en-trants to the supply side: wineries, distilled

spirits and craft breweries continue to grow. You have to sell yourself and make it known why you, your product and your service stands apart from the crowd. You can’t just start a winery or a distillery and think doors are going to open without applying energy and resources.

TBN: Looking forward to a new year, what are some of WSWA’s goals for 2009?

Cw: From a government affairs stand-point, it’s a very challenging time. We are very concerned about the attempt to get rid of the LIFO (Last-In, First-Out system of managing inventory taxes). It would be devastating to not just wholesalers, but suppliers as well. When talking about the economy, we expect a continuation of what we’ve seen: trading down and the on-premise suffering. But in terms of a direct economic impact, LIFO is the most extreme. Others include:

• Car check legislation. • Food safety issues. The good news is

most people on Capitol Hill look to our system as the gold standard and they’ll be looking at our system when considering food safety.

• Social responsibility issues, partnering with DWI Courts, designed to insert special-ly trained judges in courts across the country to deal with the difficult task of addressing hard core offender.

• Our partnership with TIPS for server training

• Our involvement in the PBS series, The Wine Makers.

We’ve got our work cut out for us, run-ning the gamut as it always does. With the new administration there are chal-lenges across the board. From customs to the FTC to the USTR, we’re going to be there to make sure people protect our members’ interests. n

2009 WSWA Convention

A Chat With Craig Wolf As the Wine & Spirits Wholesalers of America gears up for its 66th Annual Convention and Exposition, The Beverage Network sat down with WSWA’s president & CEO

By Alia Akkam

WSWA’s Craig Wolf “If you look around the world at what is

happening to suppliers, it’s the three-tier system

in the United States that has helped every-

one weather the storm.”— Craig Wolf,

president & CEO, WSWA

Apr.09 WSWA interview.indd 1 3/9/09 2:47:53 PM


★

Page Unit

Dimensions

1/12 Page (2 3/8” x 2

3/8”)

1/6 Page (2 3/8” x 4

7/8”)

1/4 Page (3 1/2” x 4

7/8”)

1/3 Page (2 3/8” x 9

7/8”)

1/2 Page (7 1/4” x 4

7/8”)

Full Page(8 1/4” x 10

7/8”)

★

ATMs & ATM deals!FIVE (5) YEAR WARRANTY!

parts, labor, paper

100%Surcharge is yours!

(You keep it all!)

NEW ATMs from

$2,300(Delivery Free/Install Extra)

Need Service/Repairs?Need FREE Processing?

Upgrade Your ATM?

FREE ATMSif you qualify.

Lease to own: $88.00/monthSince 1996 we’ve been delivering

what YOU expect!

The above offers are subject to availablity, credit approval, mutually agreeable bank and ATM conract(s).Certain restrictions apply. Texas residents-add sales tax.

800-499-1068 ext. 101ATM ONLINE, INC.It Pay$ To Be Online!

www.atmonlineinc.com

For More Information Contact:

The Beverage Network116 John Street, 23rd floor, New York, NY, 10038

Marilyn Pardo, 212.571.3232, Ext. 114, E-mail: [email protected]

S H O P P I N G N E T W O R KSHOPPINGNETWORK

For More Information Contact:

The Beverage Network116 John Street, 23rd floor, New York, NY 10038

Jennifer Kong212.571.3232, Ext. 114

E-mail: [email protected]

Page UnitDimensions

1/12 Page

(2 3/8” x 2 3/8”)

1/6 Page

(2 3/8” x 4 7/8”)

1/4 Page

(3 1/2” x 4 7/8”)

1/3 Page

(2 3/8” x 9 7/8”)

1/2 Page

(7 1/4” x 4 7/8”)

Full Page

(8 1/4” x 10

7/8”)

shopping network

Feb.08 ShopNet 1/3/08 2:47 PM Page 1

Apr09 ShopNet.indd 1 3/10/09 10:58:49 AM


4 Hawaii Beverage guide April 2009 4 Hawaii Beverage guide April 2009

Beam Global Spirits & Wine, Inc. a global leader in premium spirits, and

Jim Beam® Bourbon proudly announce their renewed support of The Terry Farrell Firefighters Fund, which is committed to helping firefighting “brothers” across America. Since 2005, Jim Beam, the world’s number one selling Bourbon, has developed a specialty bottle label annually to raise awareness for the non-profit organization, which supports firefighters and their families with educational, medical and equipment needs. Jim Beam has raised a total of $200,000 for the fund and aims to increase that donation by $100,000 in 2009 with an expanded program throughout the U.S. “We’re honoring firefighters across America for their commitment to keeping our neighbors safe and rising to the call of service in times of need,” said Kelly Doss, senior director of bourbon and whiskeys, Beam Global. “Jim Beam is committed to the integrity and character of the Bourbon inside the bottle and champions these same qualities in others. The Terry Farrell Firefighters Fund exemplifies the ‘Stuff Inside’ and we are delighted to partner with them for our fifth consecutive year.” The iconic Bourbon brand will distribute over 36,000 cases of Jim Beam bottles with the specialty label – representing a six-fold increase in cases from the previous year. Jim Beam will also expand the reach of its initiatives

from the Northeast region to 22 states across the nation, hosting events in various markets to directly support local fire stations. In addition, the brand will be present at firefighter trade shows in San Diego, Indianapolis and Baltimore, to raise awareness of the Terry Farrell Fund. The Terry Farrell Fund was established in memory of Terry Farrell, a member of Rescue 4/FDNY and chief of the Dix Hills Volunteer Fire Department, and the 342 other firefighters who perished on September 11, 2001 in the World Trade Center attacks. The organization honors these modern day heroes by donating unused firefighting equipment to underfunded fire stations and providing scholarships and additional services to the children and families of active, retired and fallen firefighters across the nation. For more information, please visit http://www.terryfarrellfund.org/ or http://www2.thestuffinside.com/terryfarrellfund. The 2009 Terry Farrell Firefighters Fund-labeled bottles with specialty aluminum caps will be available in May 2009 and offered in 750ml and 1L packaging. Jim Beam is committed to social responsibility and advises legal purchase age consumers to drink smart®. With a newly revamped website, drinksmart.com, Beam Global aims to educate legal purchase age consumers on how to make responsible choices about alcohol. ■

Bourbon supports the Terry Farrell Firefighters Fund through expanded 2009 sponsorship#1 Bourbon Maker Champions America’s Firefighters for their “Stuff Inside”

April 2009 Hawaii Beverage guide 54 Hawaii Beverage guide April 2009

Franco’s® Cocktail MixesPhone: (954) 782-7491 ★ ( 800) 782-4508 ★ Fax: (954) 786-9253

e-mail: [email protected]

SHOPPING NETWORK

NEWLY updatedPROFESSIONAL WINE REFERENCE

SIMPLE. ACCURATE. INFORMATIVE.

“Where Experts Go for Answers……a boon for both novices

and collectors” – The New York TimesH. Goldberg


$19.95 plus $4.00 (S&H)

Resale Programs and Quantity discounts available


Apr09 ShopNet.indd 2 3/10/09 10:58:51 AM



The Sky Ranch Foundation held its 18th annual Hall of Fame dinner on Sunday, March 1, 2009 at the Monte Carlo

Hotel & Casino in Las Vegas, Nevada. The event was held in conjunction with the 7th annual convention of American Beverage Licensees (ABL), and the very popular Nightclub & Bar Show. Joining 81 distinguished beverage industry leaders previously named, the Hall of Fame “Class of 2009” is an especially strong group noted for their generosity, leadership and endurance as champions for Sky Ranch. Their personal and business a c h i e v e m e n t s have made an important contribution to the united efforts of the alcohol beverage industry since 1960 to provide quality care for the troubled teens at Sky Ranch for Boys. The members of the Class of 2009 of the Sky Ranch Hall of Fame are:Larry Ruvo – Southern Wines & Spirits of Nevada. Despite leading the largest wine, spirits and beer distributorship in Las Vegas, Larry Ruvo finds time to give tremendous support to many worthy causes, most importantly, the building of the Lou Ruvo Brain Institute, which will open soon in Las Vegas. Ruvo helped develop Vino Las Vegas, the largest annual wine segment event for Sky Ranch (held this year on March 3 in Las Vegas raising $10,000!). Ralph Levine – Metro NY Package Stores Association. An industry icon, Ralph has been a leader of the retail tier of the industry since the 1950s, and has been on the Sky Ranch team since day 1. Ralph served many years on the Sky Ranch Foundation board and has helped maintain strong support among his fellow retailers.

Paul Houston - Beam Global Spirits & Wine. Paul has been the manager of Jim Beam’s Cincinnati plant since 2000. The 3rd generation of his family to work in the liquor industry, Paul helps the industry and Sky Ranch also by his leadership (National Vice President) of WAABI (World Association of the Alcohol

Beverage Industries, Inc), the largest single organization raising money for Sky Ranch (over $200,000 in the past 12 months!). Dori Bryant – The Polished Palate. Based in Tarpon Springs, Florida, Dori has been organizing outstanding spirits tasting events from coast to coast for several years. She has probably done more than anyone to introduce Sky Ranch to consumers and new, smaller companies in the industry and has helped raise over $20,000 through silent auctions for Sky Ranch at her tasting events. Sky Ranch Foundation Chairman, Mike Donohoe (retired President of Future Brands LLC), and President, Ralph Aguera (Vice President for Trade Relations at Brown-Forman) introduced the honorees to a “sell out” crowd of nearly 150 people. William Slone of the Beverage Media Group accepted the honor for Ralph Levine, who was unable to attend. In addition to the large live audience,

the honorees were saluted in print by more than a dozen beverage makers, distributors, media organizations, trade associations and others who sponsored ads in the evening’s program book. At the same event, Jason Glasser of the Beverage Media Group presented the 2009 Mentor of the Year Award to Sky

Ranch Foundation Secretary, Barry Becton, Senior Director of State Government Relations for Diageo. Becton, who also serves as National President of WAABI, has travelled to Sky Ranch almost every year since becoming a mentor and worked especially hard to encourage and guide the boys who have been assigned to him over the years. Sky Ranch for Boys is a unique 3,000-acre facility on the South Dakota/Montana border where troubled kids from all parts of America get

a second chance and a fresh start. Sky Ranch has built an enviable record over the years as it focuses on teaching kids to respect themselves and others and take responsibility for their actions. Through sports, arts, working with animals, Sky Ranch helps kids find their natural gifts and take pride in them. Most boys advance at least 2 years in the grade level of their academic work during a one-year stay at Sky Ranch. For more info visit www.skyranchforboys.com. Nearly 50 years ago, members and friends of the alcohol beverage industry at all levels agreed to support the development of Sky Ranch. They formed the Sky Ranch Foundation, which has purchased the land, built the buildings, and provided annual cash support equal to 25 percent or more of the Sky Ranch budget. This wonderful tradition has earned Sky Ranch the nickname, “the adopted charity of the alcohol beverage industry.” ■

HonorS The Hall of Fame “Class of 2009”

TradeNews

(l-r) Sky ranch Hall of Fame participants included: William Slone (accepting for ralph levine), Mike Donohoe, larry ruvo (honoree), paul Houston (honoree), Dori Bryant (honoree), Jodi Duttenhefer (Exec. Director of Sky ranch), ralph Aguera.


We have now made it easier for you to keep up with what’s new and happening in Hawaii's liquor trade.

For further information call us at the

Hawaii Beverage Guide

(808) 591-0049

We are now accepting major credit cards...

On Line @hawaiibevguide.com

H ighlight of the recent 18th Annual Sky Ranch Foundation Hall of Fame Dinner in Las Vegas was the annual

Mentor of the Year Award. Jason Glasser of the Beverage Media Group presented the prestigious award to Barry Becton, Senior Director of State Government Relations at Diageo. Becton also serves as national President of WAABI (World Association of the Alcohol Beverage Industries, Inc.) and Secretary of the Sky Ranch Foundation. Glasser explained that a number of beverage industry executives serve as mentors to boys being cared for at Sky Ranch for Boys. B e c t o n ’ s work was distinguished by both the length and quality of his efforts to help the boys assigned to him over the years. Unlike most mentors, Becton has actually visited Sky Ranch almost every year since he joined the program. In accepting the award, Becton commented, “This is something I started doing because I thought it was the right thing. But then you go out there and meet the boys. You realize it means so much more than just doing the right thing. You really have an impact on their lives…. I ask all of you to support Sky Ranch.” Presented annually by the Beverage Media Group after consultation with Sky Ranch for Boys and Sky Ranch Foundation, the Mentor of the Year award is intended to recognize and encourage industry executives who devote their time and effort to correspond with boys at Sky Ranch, which was adopted nearly 50 years ago by the alcohol beverage industry. The troubled teens being helped there come from all parts of America. Often, they have few positive male role models or father figures to whom they can turn for advice. Many women associated with the industry also provide guidance and support

to boys at Sky Ranch through the WAABI organization. WAABI’s Sky Ranch chairman Michael Thomas, assigns boys to the various WAABI chapters, where men and women from all industry segments help provide positive adult role models to the boys. Sky Ranch for Boys is a unique 3,000-acre facility on the South Dakota/Montana border where troubled kids from all parts of America get a second chance and a fresh start. Sky Ranch has built an enviable record over the years as it focuses on teaching kids to respect themselves and others and take

responsibility for their a c t i o n s . T h r o u g h sports, arts, working with animals and even learning to fly a small plane, Sky Ranch helps kids find their natural gifts and take pride in them. Most boys advance at least 2 years in the grade level of their a c a d e m i c

work during a one-year stay at Sky Ranch. For more info visit www.skyranchforboys.com. Nearly 50 years ago, members and friends of the alcohol beverage industry at all levels agreed to support the development of Sky Ranch. They formed the Sky Ranch Foundation, which has purchased the land, built the buildings, and provided annual cash support equal to 25 percent or more of the Sky Ranch budget. This wonderful tradition has earned Sky Ranch the nickname, “the adopted charity of the alcohol beverage industry.” For more details please visit www.skyranchfoundation.org or call 540-891-7201. The fax number is 540-891-7203. The 19th Annual Hall of Fame dinner is currently set for June 6, 2010 at a location to be announced soon in South Dakota. This will be an extremely special event celebrating Sky Ranch for Boys’ 50th anniversary! Please watch for further announcements! ■

Barry Becton

named Sky ranch “MenTor oF THe YeAr”!

Barry Becton proudly displays his Mentor of the Year award while being congratulated by (l-r) ralph Aguera (Sky ranch Foundation president), Jason Glasser (Beverage Media Group), Jody Slone (Beverage Media Group), Mike Donohoe (Sky ranch Foundation Chairman) and Duncan Cameron (Sky ranch Foundation Treasurer).


EAs generations of mixologists will attest,

liqueurs provide the heart and soul of

most notable cocktails. Their brilliant

flavors and lush, satiny textured bodies render

them capable of tempering the enthusiasm of

high-octane spirits, and transforming disparate

ingredients into joy-inducing libations.

Without a varied complement of liqueurs on

the back bar, your drink-making abilities shift

into low gear.

While category sales were down slightly

(-0.4 percent) in 2007, interest in liqueurs are

now experiencing a strong surge, thanks in

large part to the prevailing cocktail culture.

Mixologists looking for increasingly diverse

products and flavors are driving demand, and

suppliers are only too pleased to fan the flames

with intriguing new releases.

“I have no doubt that liqueurs are the new

breakthrough category,” comments Josh Durr,

beverage consultant with Molecular Bartending

of Louisville, Ky. “There has been an influx

of extraordinary new liqueurs, as well as the

reintroduction of several long defunct liqueurs,

and collectively they’re taking the mixology

scene by storm.”

A number of highly touted liqueurs

entering the market are further expanding

the mixologist’s proverbial palette. So in the

event that you missed the fanfare over their

initial release, here’s the scoop on the hottest

prospects of the class of 2009.

At the head of the class is artisanal St-

Germain Elderflower Liqueur, which recently

was named one of Cheers Rising Star Growth

Brands. A handcrafted masterpiece made

in the foothills of the French Alps from wild

elderflower blossoms, St-Germain has a

curvaceous body, and pronounced aromas of

tart citrus, pears, and honey. Its floral-induced

palate is expertly balanced, and features layers

of light fresh flavors, including mango, rock

candy and tangy grapefruit. The finish is long

and satisfying.

Chad Solomon, drinks guru and principal in

New York’s Cuff & Buttons Cocktail Catering

Service, is still finding new applications for the

versatile liqueur. “Because St-Germain is light-

bodied and so well balanced, it’s a natural mixed

with aromatic spirits, such as gin, tequila, rum,

and pisco, as well as Champagne and brandies.”

“It’s hard to adequately convey how perfectly

suited St-Germain is for today’s light and

lavishly flavored cocktails,” contends Bridget

Albert, director of mixology for Southern Wine

and Spirits of Illinois, and author of Market-

Fresh Mixology (2008 Surrey Books, Chicago).

“It’s really an amazing accomplishment, an

instant classic.”

A mega-trend of note is the perceptible

shift away from liqueurs with sweet flavor

profiles to those more savory and herbal. An

ideal illustration is Clément Créole Shrubb.

Long a favorite throughout the Caribbean, the

exotic, highly aromatic liqueur is a blend of

Clément silver and barrel-aged rhums that are

infused with spices—including vanilla, nutmeg

and cloves—fresh cane syrup and grapefruit and

orange peels from Curaçao.

“Like almost everyone else I know in the

business, I’ve been a huge fan of the liqueur

since its arrival,” says Jonathan Pogash,

director of cocktail development for New

York’s Hospitality Holdings, which operates

The Campbell Apartment and The World

Bar, among other venues in Manhattan. “The

Créole Shrubb adds magnificent spicy, floral,

and zesty orange notes to a cocktail. There’s

nothing on the back bar remotely like it.”

Also topping the charts is recently released

Domaine de Canton, a ginger-laced liqueur

made in the heart of the France. The small

batch gem is crafted with a blend of VSOP

and XO Cognacs and museum-grade eaux de

vie, which is patiently macerated with baby

Vietnamese ginger, Tahitian vanilla, honey and

ginseng. The remainder of its ingredients is a

closely held secret.

“Considering the widespread popularity of

ginger, the introduction of Domaine de Canton

was well-timed,” says Adam Seger, general

manager, sommelier and bar chef of Nacional

27 in Chicago. “The liqueur itself is sublime

and it adds delectably warm and spicy ginger

notes to cocktails.” Seger has been adding the

liqueur to a wide range of cocktails, “just about

everything from Mojitos to Sidecars all to rave

reviews.”

Back from an extended hiatus, Plymouth

Sloe Gin is again turning heads here in the

States. After decades of fervent requests from

the international cocktail community, Black

Friars Distillery—producers of Plymouth Gin—

has resurrected its legendary, traditionally

produced sloe gin. The succulent ruby red

liqueur is made by macerating Plymouth Gin

with fresh sloe berries and a touch of sugar all

according to the original 1883 recipe.

The first taste will convince you this is how

sloe gin is actually meant to taste. The liqueur

has a generous bouquet of sliced plums and vine-

ripened raspberries, and a lingering, pleasantly

tart finish of honey and berries. Plymouth’s sloe

gin is still in national rollout.

Also experiencing a renaissance in the

States is Luxardo Maraschino, an Italian

liqueur distilled from Marasca cherries, honey

and cherry pits. Although a frequently used

ingredient in early cocktail recipes, maraschino

never regained its pre-Prohibition prestige,

and had mostly disappeared from American

back bars around the days of the Kennedy

administration, that is until recently.

“I’ve been an ardent devotee of Luxardo

Maraschino for years, and am delighted that

it’s finally receiving the widespread recognition

and acceptance it deserves,” says Jerri Banks,

Manhattan-based consultant and celebrated

mixologist. “I think its resurgent popularity

can largely be attributed to the rebirth of

the Aviation, a classic gin-based cocktail

that uses maraschino in its construction.

essential elixirs—A Look At the CLAss of 2009

aT The bar by robert Plotkin


Once bartenders and mixologists here got to

experience firsthand its haunting flavor, that’s

all it took.” At Nacional 27, Seger uses it in the

classic Aviation Cocktail.

Those looking for a taste sensation with a

more contemporary orientation need look no

further than Solerno Blood Orange Liqueur,

a new ultra-premium from Sicily. While the

roster of orange liqueurs includes such high-

volume performers as Cointreau and Grand

Marnier, as well as fast-growing Patrón Citrónge

(+46 percent in 2007), rest assured that Solerno

marches to an entirely different beat.

Charlotte Voisey, cocktail specialist and

Hendrick’s Gin brand ambassador, conjectures

the elegant liqueur had to have been created

with humanity’s best interests at heart. “Solerno

has a bittersweet, citrus and spice palate that’s

tailor-made for modern mixology. It’s so full and

voluptuous you can use Solerno as the base of a

cocktail, or in a supporting role as a modifier.”

Highly Anticipated newcomersA number of other highly touted liqueurs

are entering the market and further expanding

the mixologist’s proverbial palette. Here’s the

scoop on the hot prospects of the class of 2008.

The first of the consensus All-Americans

is Cointreau Noir, an enchanting blend of

Remy Martin Cognac and the grande dame of

liqueurs, Cointreau. Introduced this past July,

Cointreau Noir has a rich amber hue, a satiny,

lightweight body and an irresistible vanilla and

fresh citrus bouquet. It’s so precisely balanced

that the spicy wood flavors of the Cognac

and vibrant orange notes of the Cointreau are

enjoyed simultaneously, and to the same lovely

degree. It’s a marriage that clearly works.

Fans of the utterly divine will want to get

their hands on Coole Swan, a super-premium

Irish liqueur comprised of dairy fresh double

cream, Madagascan vanilla, white and dark

chocolate, organic dark cocoa and Irish single

malt whiskey. It has a lightweight, velvety

textured body, the subtle aromas of vanilla and

dark chocolate, and a long-lasting complement

of rich creamy flavors. With unlimited

applications behind the bar, Coole Swan is a

beverage program in a bottle.

Cocktail enthusiasts are also are also

enthusiastically embracing Austrian newcomer

Rothman & Winter Crème de Violette, a

delectable elixir handmade from fine grape

spirits and cane sugar macerated with wild

Alpine violets. Like maraschino, it was once a

mainstay behind American bars, and a required

ingredient in many venerated classics. Crème

de Violette is a delicate, yet memorable slice of

heaven.

It’s a featured member of the Haus Alpenz

portfolio, an impressive collection of vintage,

long-absent specialties; legendary liqueurs

and spirits such as St. Elizabeth Allspice

Dram from the West Indies, Batavia-Arrack

from Indonesia, Hayman’s Old Tom Gin from

England, and Velvet Falernum, an infusion

of lime juice, spices, and Barbadian rum are

essential to recreating such classics as the

original Mai Tai, Zombie, and Vicious Virgin.

Maxwell Britten, principal barkeep and

beverage director of Jack the Horse Tavern in

Brooklyn Heights, NY, considers their return to

the States a creative windfall. “These long-lost

products give us an opportunity to prepare many

storied cocktails the likes of which haven’t be

seen here since the 19th century. I know people

who’ve been in the business 30-years or longer

that have never tasted these intriguing liqueurs,

no less worked with them. It’s an exciting time

to be a mixologist.”

Those looking to inject more passion into

their drinks should consider stocking up on

Agavero. The liqueur is a blend of barrel-aged

tequilas sweetened with the essence of Damiana,

a wild flower indigenous to the highlands of

Jalisco renown for its brilliant fragrance and

aphrodisiac properties. The sultry import has

a spicy floral bouquet, and a semisweet, herbal

palate.

Molecular bartender Josh Durr is an ardent

fan. “Agavero makes a marvelous modifier in

cocktails. It marries beautifully with a wide

range of spirits and the lively peppery notes on

its finish are unexpected and quite pleasant.”

Aperol is a soul-soothing aperitif from

Padua, Italy that’s infused, in part, with bitter

oranges, gentian root, and rhubarb. A trim

11percent alcohol by volume, the brand is

now gaining traction in the U.S., and Patricia

Richards is glad of it. The acclaimed mixologist

for the Wynn Hotel in Las Vegas is impressed

with its subdued bitterness and lively notes of

rhubarb and strawberry. “Aperol is a versatile

product that’s proven to be a marvelous find for

us. It’s delicious on its own, and so well balanced

that it makes an ideal modifier in cocktails.”

In a trade where flavor rules supreme,

handcrafted X-Rated Fusion from France is a

liqueur that warrants consideration. Its opaque,

electric pink hue in no way prepares you for

the artful seduction to follow. The liqueur is

surprisingly light-bodied with floral and citrus

notes and a luscious, tropical fruit palate.

Attention-grabbing and delicious are good

traits to possess.

It’s fitting this recap of burgeoning

superstars concludes with American-born

PAMA Pomegranate Liqueur. Not relying

on its striking good looks, the all-pro delivers

on its promise of pomegranate with waves of

refreshingly tart flavor. In its brief existence—

the brand launched in 2006—PAMA has

become indispensable behind the bar.

The final advice comes from New York City

drinks muse Jerri Banks. “These liqueurs are

so complex and mesmerizing that a little goes

a long way in a cocktail. They’re the ‘secret

weapons’ in every great mixologist’s arsenal of

magic.” ■

Robert Plotkin is a judge at the San Francisco World Spirits Competition and has recently authored his 16th book, Secrets Revealed of America’s Greatest Cocktails. He can be reached at www.BarMedia.com or by e-mail at [email protected]. Copyright 2008 BarMedia

“These liqueurs are so

complex and mesmerizing

that a little goes a long

way in a cocktail. They’re

the ‘secret weapons’ in

every great mixologist’s

arsenal of magic.”

New York CitY driNks muse Jerri BaNks


POS Systems:Beverage Media has built integration to the following POS systems to varying degrees. The codes with each vendor correspond with the integration points noted below:

➊ Website inventory updates➋ Web order importing➌ price file integration➍ eorders sales history➎ eorders purchase orders

For information about any of these POS companies, please call

212-695-7480, ext 231

aim ➊ ➍ ➎

atlantic systems, inc. (asi - spirits 2000)

➊ ➋ ➌ ➍ ➎

cam data ➊

comcash ➍ ➎

computer perfect ➌ ➍ ➎

creative information system

➊ ➍

innovative computer solutions (ics - vision)

➊ ➋ ➌ ➍ ➎

Kba spirits (Ken buch)

➌

lstar ➍

magstar ➊ ➋ ➌ ➍ ➎

merchant softWare -liquorpos

➊ ➌ ➍

microbiZ ➊

microsoft retail management system (rms)

➊ ➌ ➍ ➎

pervasive ➊

pos anyWhere ➊ ➋

pos-im ➊

QuicKbooKs ➊ ➋

rcs ➍

smart liQuicK ➊ ➍

tiger pos ➌ ➍

Wine soft ➊

Learn about SeLLing Wine onLineSign up for our next Webinar on Thursday,March 5th, 2009, 10:00 AM - 11:00 AM EST. See how a store uses the BMG eCommerce system to maintain and promote products on a website. For more information visit: bevnetwork.com/retailweb

there is ample evidence that the economy is having an impact on retail trade. Retailers across the spectrum describe double-

digit declines in sales while profits have been squeezed by the deep discounting used to attract customers. However, in contrast to these harrowing tales, come the reports that wine sales are actually up at retail while the average bottle price has come down.

Certainly in our work with wine stores who sell online, there have been mixed results depending on a store’s product offering and pricing strategy. For retailers without experience online this uncertainty can be crippling. While the Internet can provide access to a broader customer base and new sales, an investment in the current climate needs to have a predictable outcome.

Before investing serious time and money in building an e-commerce web-site, why not prove the concept by reach-ing out to customers online. Then you can decide based on experience whether e-commerce is an investment you want to make. An e-commerce website works well as a hub for promotional channels that you use to reach your customers. However, you can still promote your store online while closing the sale over the phone or in the store.

When a new e-commerce website launches, initial momentum often comes from providing an inventory list to the main wine directory sites. Of these direc-tories Wine-Searcher will post an inven-tory listing without requiring the store has a website. Sending them an Excel file update every week will keep your listing current and avoid frustrating some so-phisticated wine buyers. WineZap re-quires that stores have a basic site where they can refer a shopper. But again, a file containing the products you want to pro-mote can be listed at no charge.

Beginning an online newsletter is the next step to conducting your business on-

line. A plain text message is sufficient to communicate with customers about the value you provide, and doesn’t compromise your credibility like a cheap website. If you have the discipline to compose a regular and compelling message to your customers, you will be ahead of the competition.

The key to a successful e-mail news-letter is crafting a message that your cus-tomers look forward to reading. You need to find a balance between promotion and storytelling that mirrors the shopping experience in your store. If you hammer them for sales, then your e-mails will end up deleted, filtered or flagged as spam.

Some stores choose to start with a simple brochure site to satisfy curious shoppers who want to know whether you are legitimate. While this should be a low maintenance option, a simple site should, at a minimum, be able to collect e-mail addresses for your newsletter.

Testing the waters by listing your inventory with the wine directories, and launching an e-mail newsletter, will give you experience selling online and pro-vide a context for a decision on whether to go with e-commerce. Eventually cus-tomers will pester you to build a site, but in uncertain times using this “proof of concept” makes the investment in a website much more predictable.

to learn more about how the beverage media can help with a website for your store, contact ian griffith at [email protected], (212) 571-3232, or visit www.bevnetwork.com/retailweb.

A Predictable Investment in eCommerce

talkin tech by Ian Griffith

If you describe activities in your store as community events, and share insights with your customers, they will reward you by reading your emails and respond-ing to your suggestions.

POS Systems:Beverage Media has built integration to the following POS systems to varying degrees. The codes with each vendor correspond with the integration points noted below:

➊ Website inventory updates➋ Web order importing➌ price file integration➍ eorders sales history➎ eorders purchase orders

For information about any of these POS companies, please call

212-695-7480, ext 231

aim ➊ ➍ ➎

atlantic systems, inc. (asi - spirits 2000)

➊ ➋ ➌ ➍ ➎

cam data ➊

comcash ➍ ➎

computer perfect ➌ ➍ ➎

creative information system

➊ ➍

innovative computer solutions (ics - vision)

➊ ➋ ➌ ➍ ➎

Kba spirits (Ken buch)

➌

lstar ➍

magstar ➊ ➋ ➌ ➍ ➎

merchant softWare -liquorpos

➊ ➌ ➍

microbiZ ➊

microsoft retail management system (rms)

➊ ➌ ➍ ➎

pervasive ➊

pos anyWhere ➊ ➋

pos-im ➊

QuicKbooKs ➊ ➋

rcs ➍

smart liQuicK ➊ ➍

tiger pos ➌ ➍

Wine soft ➊

Learn about SeLLing Wine onLineSign up for our next Webinar on Thursday,March 5th, 2009, 10:00 AM - 11:00 AM EST. See how a store uses the BMG eCommerce system to maintain and promote products on a website. For more information visit: bevnetwork.com/retailweb


On Creating DialogueThis year we created a public health advisory committee. The committee is comprised of people who study the issues related to alcohol abuse, including individuals from the public health industry, MADD researchers and epi-demiologists. We have had healthy discus-sions about subjects such as the use of grants from the industry to do research. There seems to be a great deal of reluctance about accept-ing this help. I can understand that, but by meeting and having a dialogue we opened up some issues.

I don’t think many of these groups know how control state jurisdictions can sometimes act as a facilitator. The discussions showed me that some people are dogmatic and want to keep an arms length, but overall, most people want to work together to solve the problems.

On Social ResponsibilityWe’ve met with a lot of different companies over the course of the year and many have shown us their social responsibility programs. We saw that they are really making a conscious effort to embrace their responsibilities. They are trying to be ahead of the game. Once they understood what we were about they wanted

to share with us their perspectives and their projects. I think it’s that kind of communica-tion that makes people improve and makes things go forward.

On Creating Research Tools for the IndustryWe have commissioned a research project to create an annotated bibliography for the in-dustry. We hired Bill Kerr from Stanford Uni-versity to gather all the issues and subjects related to alcohol to create an industry refer-ence. The first edition was released in the 2nd quarter of 2008, and The Board of Directors has budgeted for Mr. Kerr to issue annual up-dates in order to update the bibliography with the most current research.

There are thousands of papers that are written and we never know where to go to find that research. Now we will have a very effective method for all the state regulators. We are also going to make it available to the public who request it, including our own pub-lic state health officials. People go out and say “this is a fact” and it isn’t always the case, you need to complete some research. Now instead of taking someone’s word for it, you can look at the research.

The control states have also been proac-tive about gathering statistical information. This is critical in terms of sales information. The control states jurisdictions are a good cross-section across the country. We’ve got six states out in the West; you have the East coast, the South and the Midwest. Where else could you gather all that data in one place? I have to compliment the NABCA staff for all their work. It’s in an easy-to-use form and we’re consistently finding that ana-lysts from the industry are using our data.

On the Future of Control StatesWe’re always an easy target. Some say we should privatize. Some say that private indus-try could do a better job than government. I would support that idea in a lot of areas, but there are certain areas that I think the con-trol states do very well. Alcohol is a unique commodity that calls for more responsibility on the part of the government to make sure that it’s distributed properly. I think that we’re that sort of cutting-edge group that is out on the front lines to make it all work, and by and large the control state jurisdictions are doing a really good job of that. n

lessons learned:A look back with Edmund Schmidt, former NABCA Chairman

By Daina Paulin

L eading upto the 72nd annual NABCA conference, Ed Schmidt shares his insight about the lessons learned during his time as chairman and what he sees for the future of the

Association. The Beverage Network director, William Slone, sat down with the 2008 chairman and current director of the Wyoming Department of Revenue to hear his ideas.

nabca conference

The 72nd Annual NABCA Conference will be held May 13th–17th at the Arizona Biltmore in Phoenix, AZ. This year’s theme “Building Bridges” will focus on finding common ground among the many groups concerned with the responsible sale and con-sumption of alcohol. For more information visit www.nabca.org.


Government help... There’s a new government-sponsored web site to help people evaluate their drinking and whether or not it poses a problem for them. Tips and resources are provided for those who want some help in changing their drinking pattern. Our quick review found the site less judgmental than some government efforts in the past. The site is open minded to the extent of recognizing that there are multiple approaches, and that “one size” does not fit all. I found it unfortunate that the industry’s efforts to promote moderation were not cited (at least not so I could find it!) and groups like the Century Council were not included in the resource links. Illnesses such as alcoholism are not “political” diseases. As long as our approach to solving the problems are constrained by “political” considerations, we will be less effective than we could be. Anyway, the site might be worth a look: www.RethinkingDrinking.niaaa.nih.gov .More help... French-based Pernod Ricard, which recently acquired Swedish powerhouse Absolut, has launched an impressive moderation campaign with the tag line: “Enjoy With Absolut Responsibility”. Doing the government site listed above one better, they have both a conventional web site AND a (planned) Facebook page devoted to the campaign. The web site is at www. absolut.com/recognizethemoment . The site is loaded with interesting information, and even allows you to compare “healthy” drinking advice from 33 different countries, all converted to standard measurements. Perhaps this will help you find a new country where “healthy” drinking more closely matches your own view! Of course, while the government web site does not have links to industry sites, this one from Absolut includes several international health agencies and the U.S. government’s NIAAA, along with links to industry and other sites. The editorial approach was summed up by an Absolut spokesman as “using a language consumers can relate to, talking to them almost like a friend, staying away from being too preachy.” But they don’t mince words either. In one section it says, “If you have a drinking problem, seek professional help.” We’re in favor of anything that helps us move towards a common understanding of appropriate (and inappropriate) drinking and that helps lift the cloud of moral and health confusion which has delayed defining alcohol’s proper place.Utah reforms = Challenge … Both houses of the Utah legislature have approved dramatic changes in the way drinks are sold in the state. New

rules would eliminate private club membership requirements as well as the so-called “Zion curtain” barriers intended to separate customers from drink service in the bar areas of restaurants. Private clubs will now have to electronically scan the IDs of any customers who appear to be 35 or younger, information that will be kept on site for seven days and available during that time to law enforcement. Underage customers will no longer be allowed in the bar areas of existing restaurants, an attempt to prevent children from seeing drinks being prepared. With the often-glass barriers removed, adult customers will be able to be served over the bar. Underage customers will be welcome at the bar or counter of new restaurants. That’s because new restaurants will be required to pour and mix drinks out of sight of customers, behind a barrier that could be a wall or a separate room. Gov. Jon Huntsman Jr. sought the change, saying the state’s image was being hurt by requirements viewed as quirky by tourists. Patrons of private clubs, Utah’s equivalent of bars, have had to fill out applications and pay fees in order to drink. At a press conference called Monday morning to announce the compromise, Huntsman said the state was “moving toward much greater normalization today in our alcohol policy.” The compromise also includes other pieces of legislation aimed at curbing drunken driving by making repeat offenders forfeit their vehicles and mandating stiffer penalties for underage offenders. I’m not sure about the logic of a state policy which allows minors to sit with adults who consume alcohol but plays “Wizard of Oz” by forcing the creation of those drinks behind a curtain. When will we get to the simple understanding that drinking, like voting, getting married, driving a car, or joining the Army is something perfectly OK until mishandled or done for the wrong reasons – yet is an activity only allowed to adults? And many adults choose not to do any of those things. Keeping kids and teens in the dark about drinking is unlikely to make the next generation any wiser in their consumption choices. I’m also a little uncomfortable with drinkers being required to leave a 7-day trail of their stops. This seems likely to cause more drinking in cars or other unsupervised settings. It certainly poses some interesting civil liberties questions. As the technology to pry improves, we may all have to fight harder for the privacy we long assumed was

guaranteed. I would not be surprised to see the license scan and retain requirement considered in other states before long. French drinking age Going Up..to 18!... Although precise rules vary depending on beverage and type of establishment, it looks like the party will soon be over for French teens who have been generally able to buy wine and beer in bars as long as they were at least 16. The National Assembly has approved legislation raising the age for all alcohol purchases to 18. Further action by the Senate (and possibly the National Assembly) is required before the change becomes law. The French are also planning to ban late-night sales of alcohol at gas stations and all-you-can-drink events at bars. don’t Try This at home… The new owners of Anheuser-Busch have apparently announced that invoices for media services, such as advertising will be paid on time. That is to say, in time. Media reports say that A-B has asked broadcasters and others to redefine the billing cycle. A-B says they now want 120 days to pay invoices. That would be about 4 months. I really do wish them luck. Perhaps liberal terms will spread to the rest of us. That could be all the bailout we really need! Reportedly, some media outlets are trying to negotiate more moderate payment terms of 75-90 days. Until now, most people in the U.S. considered 30 days to be a normal grace period for paying invoices. It will be interesting to see how this works out. arkansas OK on sunday… Arkansas has become the 36th state to repeal its Blue Law banning Sunday liquor sales at package stores, according to the Distilled Spirits Council (DISCUS), which called the state’s decision a sign of things to come across the South as legislators continue looking for ways to raise revenue without raising taxes in this sour economy. DISCUS called Arkansas’s repeal further evidence of a national trend of states modernizing alcohol laws, noting that Arkansas is the 14th state since 2002 to erase its Sunday sales ban. The new law, sponsored by Senator Robert Thompson and signed by Governor Mike Beebe, gives communities the option to vote on allowing package stores to open on Sundays. The new law also allows restaurants and other on premise establishments to serve alcohol on Sundays between the hours of 10:00 a.m. and 12:00 midnight - an extension of up to four more hours. The bill took effect upon signage. ■

Duncan H. Cameron has been writing for and about the spirits industry since 1971. Send questions or comments to P.O. Box 8420, Fredericksburg, VA 22404.

sPIrITsCOPe by duncan h. Cameron©


SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

DATEBOOK! - April 2009A Calendar of Promotable Events for Your On- or Off-Premise Business.

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30

1513-Ponce deLeon discoversFlorida, *1725-Casanova, *1805-Hans ChristianAndersen, *1955-Dana Carvey.

1860-Pony Expressbegan, *1924-MarlonBrando, *1961-EddieMurphy, *1958-AlecBaldwin, *1924-DorisDay, *1942-WayneNewton.

1964-Beatleshave top 5 hits,1949- NATO created,*1928-Maya Angelou,*1932-AnthonyPerkins & Sen.Richard Lugar (R-IN),*1965-RobertDowney, Jr.

Palm Sunday,Tomb-Sweepingday (Taiwan), *1900-Spencer Tracy,*1908-Bette Davis,*1937-Colin Powell,*1941-Eric Burdon.

1830-MormanChurch founded,1938-Tefloninvented, *1937-Merle Haggard &Billy Dee Williams.

1795-Franceadopts metricsystem, *1915-BillieHoliday, *1928-James Garner,*1954-Jackie Chan,*1964-RussellCrowe.

1862- Aerosolbottle patented,1974-Hank Aaronhits # 715, *c. 563BC-Buddha, *1918-Betty Ford, *1963-Julian Lennon.

Full Moon,Passover starts,1865-Civil Warends, *1879-W.C.Fields, *1898-PaulRobeson, *1926-Hugh Hefner, *1932-Carl Perkins, *1954-Dennis Quaid.

1877-Catamaranpatented, 1916-1stPGA Championship,*1936-John Madden,*1951-StevenSeagal, *1957-Kenneth “Babyface”Edmonds.

1876-Elks organized,*1913-Oleg Cassini.

Easter,1955- SalkPolio vaccinedeclared “safe”,*1940-HerbieHancock, *1947-David Letterman &Tom Clancy, *1971-Shannen Doherty.

*1743-ThomasJefferson (3rd U.S.Pres.), *1866-ButchCassidy, *1852-F.W.Woolworth.

*1941-Pete Rose,*1935-Loretta Lynn,*1904-Sir JohnGielgud, *1940-JulieChristie, *1977-Sarah MichelleGellar.

2008Fed. taxes due,1912-“unsinkable”Titanic sinks, 1955-McDonald’s started,*1452-Leonardo daVinci, *1933-RoyClark.

1862-Slaveryended in D.C.,*1867-Wilbur Wright,*1935 -Bobby Vinton,*1889-CharlieChaplin, *1971-Selena Quintanilla.

*1961-“Boomer” Esiason,*1975-Victoria AdamsBeckham (PoshSpice).

1775-PaulRevere rides,1923-YankeeStadium opens,*1947-James Woods,*1963-Conan O’Brien,*1948-Nate Archibald.

1775-AmericanRevolution begins,*1935-DudleyMoore, *1927-DonAdams, *1946-TimCurry, *1968-AshleyJudd, *1979-KateHudson.

BostonMarathon, *1908-Lionel Hampton,*1923-Tito Puente(Mambo King),*1962-DonMattingley,*1973-CarmenElectra.

753 B.C.Rome started,*1926-QueenElizabeth II, *1935-Charles Grodin,*1951-Tony Danza,*1958-AndieMacDowell.

Admin.Profess.(Secty)Day, Earth Day,1500-Brazildiscovered, *1935-Glen Campbell,*1936-JackNicholson, *1870-Nikolai Lenin.

TakeDaughters(& sons) to WorkDay, *1564-WilliamShakespeare,*1791 -JamesBuchanan (15th U.S.Pres.), *1936-RoyOrbison, *1954-Michael Moore.

ArmenianMartyrs Day,1981-IBM intros their1st PC, *1942-Barbra Streisand,*1934-ShirleyMacLaine.

*1918-EllaFitzgerald,*1940-Al Pacino,*1908-Edward R.Murrow, *1969-Renee Zellweger.

1928-Tussaudswaxworks opens inLondon, *1785-JohnJames Audubon,*1936-Carol Burnett,*1963-Jet Li.

1880- hearingaid patented,*1791-Samuel F. B.Morse, *1927-Coretta Scott King,*1822-Ulysses S.Grant (18th U.S.Pres.).

1919-1stgood parachutejump, *1758-JamesMonroe (5th U.S.Pres.), *1974-Penelope Cruz,*1950-Jay Leno,*1941-Ann Margret,*1981-Jessica Alba.

*1952-DaleEarnhardt,*1954-Jerry Seinfeld,*1899-Edward“Duke” Ellington,*1958-MichellePfeiffer, *1970-AndreAgassi & UmaThurman.

1789-Pres.Washingtontakes office, HonestyDay, 1938-1st BugsBunny cartoon,1812-Louisiana is18th state, *1933-Willie Nelson, *1982-Kirsten Dunst.

CELEBRATE APRIL!No fooling! April is a great time to Spring into action with your promotional plans. Although some

customers may want to cry in their beer on April 15, you’ll have lots of ways to lift their spirits the rest of themonth. Just look over this list of birthdays, anniversaries and other noteworthy events and make an extra effortto make it a happy April - even if there are a few showers! Of special interest, this is Keep America Beautifulmonth, Thai Heritage Month, National Welding Month, Prevention of Animal Cruelty Month, and CancerControl Month. It’s also National AnxietyMonth - but I wouldn’t worry about that!Be aware that the National Council onAlcoholism and Drug Dependence issponsoring an “alcohol-free weekend”April 3-5.

April Fool’sDay, 1928-1strecord changerintroduced, *1932-Debbie Reynolds,*1964-Kevin JeromeDuckworth, *1939-Ali MacGraw.


SpiritSA

AALBORG – Aquavit .............................. SWS

ABLOUR – SM Scotch ........................... SWS

ALBERFELDY – SM Scotch ...................... BB

ABSOLUT – Vodka ................................. SWS

ABSENTE – Liqueur ............................... SWS

ADBERG – SM Scotch ..................CWS-SWS

ADM. NELSON – Coconut Rum ................PB

AGVERO – Liqueur ................................ SWS

AGUA LUCA – Rum .................................. BB

ALCHEMIA – Vodka .................................. BB

ALEX MUIR – B-Scotch .............................PB

ALEXANDER – Grappa .......................... SWS

ALIZE – Cognac/Liqueur ........................... BB

ANGUS DUNDEE – Scotch .................... SIC

ANEJO LOS REYES – Brandy............... SWS

AQUA PERFECta – Cordials ..................... BB

APPLETON – Rum .................................... BB

ARDBEG – SM Scotch .............................. BB

ANGOSTURA – Rum ............................. SWS

ARARAT – Brandy .................................. SWS

ARRAN – SM Scotch ............................... BB

ARROW Brands .........................................PB

ASBACH-URAULT – Brandy ......................AL

AUCHENTOSHAN – SM Scotch ............ SWS

AZTECA de ORO – Brandy ................... SWS

B

BACARDI – Rums ..................................... BB

BAFFERTS – Gin....................................... BB

BAILEY'S – Irish Cream ...............CWS -SWS

BAKER'S – Whiskey ............................... SWS

BALLANTINE – B-Scotch ....................... SWS

BALVENIE – SM Scotch ............................ BB

BANFI – Grappa ..................................... SWS

BARENJAGER – Liqueur ....................... SWS

BATSOL PISCO – Brandy ...................... SWS

BARTON Brands ........................................PB

BASIL HAYDENS – Whiskey ................. SWS

BEACHCOMBER – Rum ...........................PB

BEAM BLACK – Whiskey ....................... SWS

BEEFEATER – Gin ................................ SWS

BELLE de BRILLET – Liqueur....................AL

BELVEDERE – Vodka ...................CWS-SWS

BENEDICTINE – Liqueur........................... BB

BENEDICTINE & BRANDY – Liqueur ....... BB

BERENTZEN – Apple Schnapps .............. BB

BERTA – Grappa ........................................AL

BISQUIT – Cognac ................................. SWS

BIZ CH DU BREUIL – Calvados CWS – SWS

BLACK BUSH – Irish Whisky .................CWS

BLACK HAUS – Schnapps............CWS-SWS

BLACK VELVET – Can. Whisky .................PB

BLACKBURN'S – Scotch ......................... SIC

BLACK STALLION – Tequila ......................AL

BLANTON'S – Bourbon..............................PB

BLOSSA .................................................. SWS

BLUE RASPBERRY – Vodka .....................PB

BLUE WAVE – Vodka .................................PB

BOLS – Cordials ........................................ BB

BOMBAY – Gin ......................................... BB

BOMERANG – Vodka ............................ SWS

BOODLES – Gin .................................... SWS

BOOKE NOE'S – Whiskey ..................... SWS

BOOMSMA – Gin ......................................AL

BORSCI Sambuca.................................. C&C

BOURBON AGE .........................................AL

BOURBON CLUB .......................................AL

BOUTARI OUZO – Liqueur .................... SWS

BOWEN – Cognac ......................................AL

BOWMORE – SM Scotch ...................... SWS

BRENNAN'S – Irish Whisky ................... SWS

BRILLAT-SAVARIN – Armagnac ................AL

BROKER'S – Gin .......................................PB

BRUCHADDICH – Scotch ...................... C&C

BRUGAL – Rum ..................................... SWS

BUCHANAN – B-Scotch................CWS-SWS

BUEN AMIGO – Tequila ............................ BB

BULLEIT – Whiskey................................ SWS

BURNETT Gin/Vodka ............................... BB

BUSHMILL – Irish Whiskey ...........CWS-SWS

BUSHMILL CREAM – Liqueur ..............CWS

C

CABANA – Rum ..................................... SWS

CABO UNO – Tequila ............................. SWS

CACHACAS – Rum ................................ SWS

CACIQUE – Rum .................................... SWS

CABO WABO – Tequila .......................... SWS

CACHACU PITU – Rum ......................... C&C

CADE Napa ............................................JMD

CADENHEAD S – Rum .......................... SWS

CAFÉ BOHEME – Liqueur ........................ BB

CALENDE – Tequila ......................................JB

CAMPARI – Aperirfs ....................................SWS CANADIAN CLUB – Whisky .................. SWSCANADIAN MIST – Whiskey ..................... BBCAOLILA – SM Scotch ...........................CWSCAPRI NATURA – Lemoncello .............. C&CCAPTAIN MORGAN – Rum ..........CWS-SWSCARDENAL MENOZA – Brandy ............ SWSCAROLAN'S – Irish Cream .................... SWSCASA NOBLE – Tequila ............................ BBCASTELLO – Rum.................................... BBCAZADORES – Reposada ...................... BBCERETTO – Grappa .............................. SWSCHARBAY – Rum/Vodka ....................... SWSCHARTREUSE – Liqueur ....................... SWSCHATEAU MONET – Liqueur ................ SWSCHAYA – Tequila ....................................... BBCHERRY WAVE – Vodka ...........................PBCHI CHI Cocktail ........................................PBCHIVAS REGAL – B-Scotch .................. SWSCHOPIN – Vodka...........................CWS-SWSCHRISTIAN BROS. – Brandy ................... BBCINZANO – Vermouth ........................... SWSCIROC – Vodka .............................CWS-SWSCITADELLE – Gin ................................... SWSCLAN CAMPBELL – B-Scotch .............. SWSCLAN MACGREGOR – B-Scotch ............. BB

CLEAR CREEK Eau De Vie/Brandy .......... SWSCLEAR SPINGS – Grain Alcohol ........... SWSCLUNY – B-Scotch .................................... BBCLYNELISH – B-Scotch .........................CWSCOCKTAIL by JENN ...................................PBCOEUR de LION – Calvados ................. SWS

HAwAii BeverAge guide - Brand Index KeY

Allied importers & wholesaler2298 Alahao Pl. Unit Q - Honolulu, HI 96819

Ph: (808) 842-0562

Anheuser-Busch Sales of Hi 99-877 Iwaena st. - Honolulu, HI 96701

Ph: (808) 487-0055

Order Desk: (808) 487-2400

Better Brands/grand Crew94-501 Kau St. - Waipahu, HI 96797

Ph: (808) 676-6111

Order Desk: (800) 728-2570

Chambers & Chambers501 Kokea St. #A-1 - Honolulu, HI 96817

Order Desk: (800) 573-1755

The Cherry Co.4461 Malaai St . - Honolulu, HI 96818

Ph: (808) 422-65655

JMd Beverages99-1269 Iwaena St. - /Aiea, HI 96701

Ph: (808) 467-9985

Order Desk: (888) GET-WINE

Johnson Bros. of Hawaii1011 Munu St. - Kapolei, HI 96707

Ph: (808) 487-5355

Order Desk: (808) 487-0008

Japan Food (Hawaii) inc.887 N. Nimitz Hwy. - Honolulu, HI 96817

Ph: (808) 537-9528

Kona Brewing Co.175-5629 Kyajubu Hwy., Kailua-Jona 96740

Ph: (808) 334-1133

Kotake Shokai, Ltd.1812 Kalani St. - Honolulu, HI 96819

Ph: (808) 847-3926

Maui Brewing Co.4405 Honoapilani Hwy. - Lahaina, HI 96761

Ph: (808 ) 877-4273

Nishimoto Trading Co., Ltd.331 Libby St. - Honolulu, HI 96817

Ph: (808) 832-1555

Paradise Beverages94-1450 Moaniani st. - Waipahu, HI 96797

Ph: (808) 678-4000

Order Desk: (808) 678-4100

Tanikai, inc.787 Alua St. - Wailuku, HI 96793

Ph: (808) 242-6831

Sandwich isles Cellars, Ltd.400 Hookahi St. # 102 - Wailuku, HI 96793

Ph: (808) 249-0095

Southern wine & Spirits

American wine & Spirits

Coastal wine & Spirits318 Kamani St. - Honolulu, HI 96813

Ph: (808) 591-8825

Order Desk: 1 - (888) 866-9463

AL

AB

BB

gC

C&C

CH

JMd

JB

JF

KB

KS

MB

NT

PB

TA

SiC

SwS

AwS

CwS


CONCH REPULIC – Rum ....................... SWS

COINTREAU – Liqueur .............................. BB

COPA de ORO – Liqueur ........................... BB

COQUEREL – Calvados .............................AL

CORAL CACHACA ......................................AL

CORRALEJO – Tequila ............................ BB

CORUBA – Rum ....................................... BB

COSTA DEL SOLE Limoncello ...................AL

COURVOISIER – Cognac ...................... SWS

CRAGGANMORE – SM Scotch ...... CWS-SWS

CROWN ROYAL – Can. Whisky .......CWS-SWS

CRUZAN – Rum ..................................... SWS

CRYSTAL PALACE – Gin/Vodka ................PB

CUSENIER – Liqueur ............................. SWS

CUTTY SARK – Scotch ......................... SWS

d

DALMORE – SM Scotch ......................... SWS

DALWHINNIE – SM Scotch ...........CWS-SWS

DANNY de VITO – Liqueur .................... SWS

de KUYPER – Brandy/Liqueur ............... SWS

de NAPOLEON – Liqueur/Schnps. ............AL

DELAMAIN – Cognac ................................ BB

DEWAR'S – B-Scotch ............................... BB

di AMORE – Cordials. .................................PB

di AMORE Sambuca – Liqueur...................PB

DIAMOND HEAD – Rum/Liqueur. ..............PB

DIMPLE PINCH – B-Scotch ...........CWS-SWS

DISARANNO ARMERETTO – Liqueur ..........BB

DITA – Liqueur ........................................ SWS

DOMAINE SURRENNE Cognac ................ BB

DOMECQ – Brandy ................................ SWS

DON ABRAHAM – Tequila..........................AL

DON ALVAR – Tequila .............................. BB

DON CAMILLO – Tequila ...........................AL

DON EDUARDO – Tequila ......................... BB

DON JULIO – Tequila ...................CWS-SWS

DON PEDRO – Brandy ........................... SWS

DR. McGILLICUDDY'S – Schnapps ......... SIC

DRAMBUIE – Liqueur ................................ BB

DUBONNET – Aperitif ............................... BB

DUBOUCHETT – Cordials ......................... BB

DUGGAN'S – Scotch ..................................AL

DUNBAR – Whiskey ................................SWS

DURANGO – Tequila .................................. JB

e

1800 TEQUILA ........................................... BB

E & J VS/VSOP/XO .................................... JB

E&J CASK & CREAM – Liqueur ................. JB

EARLY TIMES – Whiskey .......................... BB

EFFEN Vodka – Holland ...........................PB

EL DAMANTE – Tequila .......................... SWS

EL MAYOR – Tequila ..................................PB

EL JIMADOR – Tequila .............................. BB

EL REFORMADOR – Tequila .....................AL

EL TESORO – Tequila ............................ SWS

ELIJAH CRAIG – Whiskey ......................... BB

ELMER LEE – Whiskey.............................. BB

EMMET'S – Irish Cream ................CWS-SWS

ENGLISH GUARD – Gin ............................ JB

ENGLISH HARBOR – Rum .................... SWS

ESPOLON – Tequila ............................... SWS

EVAN WILLIAMS – Whiskey ...................... BB

EVER CLEAR – Liqueur .............................PB

EXTASE – Liqueur ..................................... BB

F

4 COPAS – Tequila ................................. SWS

42 BELOW – Vodka ................................... BB

FAMOUS GROUSE – B-Scotch ................ BB

FERNET BRANCA Aperitif ........................ BB

FERRAND – Cognac .............................. SWS

FIGHTING COCK – B-Whiskey ................. BB

FINLANDIA – Vodka .................................. BB

FLEISCHMANN – Gin/Vodka .....................PB

FLOR de MANA – Rum........................... SWS

FOUR ROSES – Whiskey ...................... SWS

FRAGOLINO – Liqueur – Italy ....................AL

FRANCOIS de LYON – Cognac .................AL

FRANCOLI BIANCA – Grappa ...................AL

FRANGELICO – Liqueur ............................ BB

FRIDA KAHLO – Tequila ........................ SWS

FRIS – Vodka .......................................... SWS

FUNADOR – Brandy ............................... SWS

g

GAETANO – Cordials ............................. SWS

GALLIANO – Liqueur ................................. BB

GALLO – Vermouth .................................... JB

GASCON – Argentina ................................. JB

GAYA – Grappa ....................................... SWS

GENTLEMAN JACK – Whiskey ................. BB

GEORGE DICKEL – Whiskey .................CWS

GERMAIN-ROBBIN – Brandy/Cordials ..BB- GC

GILBEY'S – Gin/Vodka ........................... SWS

GIONELLI – Liqueur.................................... JB

GLENDRONACH – SM Scotch ............... SWS

GLENFARCLAS – SM Scotch ................... BB

GLENFIDDICH – SM Scotch ..................... BB

GLENKINCHIE –SM Scotch ...................CWS

GLENLIVET – SM Scotch ....................... SWS

GLENMORANGIE – SM Scotch ...CWS -SWS

GLENROTHES – Scotch ........................ SWS

GODIVA – Liqueur .........................CWS-SWS

GOLDSCHLAGER – Liqueur .........CWS-SWS

GORDON'S – Gin/Vodka...............CWS-SWS

GOSLING'S – Rum .....................................PB

GRAN BLASON – Rum ..........................CWS

GRAN CENTENARIO – Tequila ................. BB

GRAND MANIER – Liqueur ...........CWS-SWS

GRANDE ABSENTE – Liqueur ............... SWS

GRANT'S – B-Scotch................................. BB

GRAPPA di MICHELE ................................ BB

GRAPPA PIAVE SELEZIONE .....................AL

GREEN MOON Absinthe ........................... BB

GREY GOOSE – Vodka ............................ BB

GUSANO ROJO Mezcal ................... AL - SIC

GVORI – Vodka ...........................................AL

H

H.B. PASTIS ................................................AL

HACIENDA Tequila ................................. SWS

HANA BAY – Rum .......................................PB

HANGAR ONE – Vodka .....................BB - GC

HARDY – Cognac ...................................... BB

HAVANA CLUB – Rum ............................ SWS

HAWAIIAN DISTILLERS – Liqueur .............PB

HEAVEN HILL – Gin/B-Scotch/Vodka .......... BB

HENDRICKS – Gin .................................... BB

HENNESSY – Cognac ...................CWS-SWS

HERRENCIA – Tequila ................................AL

HERRADURA – Tequila ............................. BB

HIGHLAND PARK – SM Scotch ................ BB

HIRAM WALKER – Cordial ..................... SWS

HOUSE of STUART – B-Scotch ................PB

HPNOTIQ – Liqueur ................................... BB

HUSSONGS – Tequila ............................... BB

i

IDOL – Vodka ............................................. BB

IMPERIA RUSSIAN – Vodka .................. SWS

IMPERIAL – B-Scotch ............................. SWS

IRISH MANOR CREAM – Liqueur ............. BB

IRISH MIST – Liqueur ............................. SWS

J

J.R. BRILLET – Cognac ..............................AL

J & B RARE – B-Scotch .........................CWS

JMR – Blended Scotch .............................. BB

JACK DANIEL'S – Whiskey ........................ BB

JACQUES BONET – Brandy ......................PB

JACQUES CARDIN – Cognac ................ SWS

JAGERMEISTER – Liqueur .................... SWS

JALISCO – Tequila ..................................... BB

JAMESON – Irish Whisky ....................... SWS

JANERIO – Rum ..................................... SWS

JEAN MARC XO – Vodka ....................... SWS

JEREMIAH WEED – Bourbon ................. SWS

JIM BEAM – Whiskey/Rye ...................... SWS

JOHNNIE WALKER – Scotch .......CWS-SWS

JOSE CUERVO –Tequila/Cocktails ........CWS

JUAREZ – Tequila .......................................PB

JUNIPER GREEN – Organic Gin ................PB

K

KAHLUA – Liqueur .................................. SWS

KAI – Vodka ............................................ SWS

KAJMIR – Cordials ................................. SWS

KAMCHATKA – Vodka ............................ SWS

KAMMER WILLIAM PEAR – Brandy ..........AL

KAMMER KIRSCHWASSER – Brandy .......AL

KAMORA – Liqueur ................................ SWS

KAPALI – Liqueur .................................... SWS

KARKOV – Vodka ....................................... JB

KENTUCKY FINEST – Bourbon ................. JB

KETEL ONE – Vodka .............................. SWS

KILLEPITSCH – Liqueur .............................PB

KING of SCOTS ..........................................AL

KISSUI – Vodka ......................................... PN

KNOB CREEK – Bourbon ....................... SWS

KO CACHACA – Liqueur ......................... SWS

KONA GOLD – Cordials ............................ BB

KORBEL – Brandy ..................................... BB

KRISTA – Gin/Vodka ................................. BB

L

LA ELLE – Liqueur ...................................SWS

LAGAVULIN – SM Scotch..............CWS-SWS

LANDY – Cognac .....................................SWS

LAPHROAIG – SM Scotch ...................... SWS

LARRESSINGLE – Armagnac ................... BB

LAUDERS – B-Scotch ................................PB

LE TOURMENT VERI Absinthe ................. BB

LEBLON – Rum .......................................... BB

LEJON – Brandy .........................................PB

LEMON HART – Rum ............................. SWS

LEROUX – Liqueur ................................. SWS

LES DOM. GRASSA – Armagnac ..............AL

LEVEL – Vodka ....................................... SWS

LICOR 43 – Liqueur ................................... BB

LILLEIT Aperitifs ......................................... BB

LIQUID ICE – Organic Vodka ..................SWS

LLOYD & HAIG – Scotch .......................... SIC

LUCI D ABSINTHE – Liqueur ..................SWS

LONG JOHN – B-Sotch ............................ SWS

LONGMORN – SM Scotch ..................... SWS

LUXARD – Liqueur.................................. SWS


M

MACALLAN – SM Scotch .......................... BB

MACTARNAHAN – SM Scotch ...................PB

MAGELLAN – Gin .................................. SWS

MAISON SURENNE – Cognac ..................GC

MAKER'S MARK – Whiskey ................... SWS

MALIBU – Liqueur ................................... SWS

MALTESERKREUZ – Aquavit ................. SWS

MANGORICO – Liqueur ............................PB

MARASKA – Brandy/Liqueur .....................AL

MARGARITAVILLE – Tequila/Cocktails......PB

MARIE BRIZARD .................................... SWS

MARQUIS DUCHENEY – Armagnac ..........AL

MARTELL – Cognac ............................... SWS

MARTIN MILLER – Gin .............................. BB

MARTINI & ROSSI – Vermouth ................. BB

MATADOR – Tequila ......................CWS-SWS

MATHILDE – Liqueur ...............................SWS

MATUSALEM – Rum .................................. BB

McCORMICK Brands ................................. BB

MEKHONG – Rum ...................................SWS

MENORVAL – Calvados .............................AL

MERRY'S – Irish Whiskey........................... JB

METAXA – Brandy ..................................... BB

METAXA OUZO – Liqueur ......................... BB

MEUKOW – Cognac ...................................PB

MEZZALUNA – Vodka ............................ SWS

MICHAEL COLINS –– Irish Whiskey .......SWS

MIDLETON – Irish Whisky ...................... SWS

MIDORI – Liqueur ....................................SWS

MILAGRO – Tequila ................................... BB

MILFORD – S/M Scotch .............................AL

MONOPOLOWA – Vodka ...........................AL

MONTE ALBAN – Mezcal .........................PB

MONTE CRISTO – Rum ........................ SWS

MONTEGO BAY – Rum ............................. BB

MONTEZUMA – Tequila .............................PB

MONTILLA – Rum................................... SWS

MOUNT GAY – Rum .................................. BB

MORAGA CAY– Rum ..................................AL

MORTELL – Cpgnac ............................... SWS

MR. BOSTON Brandy/Liqueur ...................PB

MYERS'S – Rum ............................CWS-SWS

N

99 SCHNAPPS ............................................PB

NARDINI – Grappa ................................. C&C

NASSAU ROYAL – Liqueur ........................ BB

NAVAN – Liqueur ...........................CWS-SWS

NEW AMSTERDAM – Gin ......................... JB

NEWPORT – Cordials ............................... BB

NOBLE DAME CAVADOS – Apple Brandy .....AL

NOILLY PRAT – Vermouth ......................... BB

NONINO – Grappa.................................. SWS

NUVEO – Sparkling Liqueur ....................SWS

O

100 PIPERS – B-Scotch ......................... SWSO.P. ANDERSON Aquavit ....................... SWSOBAN – SM Scotch .......................CWS-SWSOCEAN – Vodka ....................................... BBOLD CROW – Whuskey ...........................SWSOLD FITZGERALD – Whiskey ................... BBOLD FORESTER – Whiskey ...................... BBOLD GRAND-DAD – Whiskey ............... SWSOLD NEW ORLEANS – Rum .................SWSOLD PULTENEY – SM Scotch ...................PBOLD OVERHOLT Rye Whiskey .............. SWSOLD ST. ANDREW – B-Scotch...................PBOLMECA – Tequila.................................. SWSOP NATURAL – Flavored Vodka ............ SWSOPULENT – Vodka ..................................... JBORCHID – Liqueur ...................................SWSORIGINAL POLISH – Vodka ..................... BBORONOCO – Rum...................................SWSOTARD – Cognac.............................................ALOUZO NO. 12 – Liqueur ......................... SWS

P

P.IN.K. – Vodka ........................................... JBPADDY – irish Whisky ............................. SWSPAIRE – Grappa......................................... BBPAMPERO – Rum ....................................SWSPANCHO PISTOLES – Tequila ...................ALPAOLUCCI – Liqueur .................................ALPAMA-POMEGRANITE – Cordials ............ BBPAR D SCHATZ –Herbal Liqueur ...............PBPASSPORT – B-Scotch .......................... SWSPASSOA – Liqueur ..................................... BBPATRON – Tequila .................................. SWSPATRON CITRONGE – Liqueur ..............SWSPATRON XO CAFE – Liqueur ...................... SWSPAU-MAUI – Vodka .....................................PBPAUL LUCHENE – Cognac ........................ALPAUL MASSON – Brandy ....................... SWSPEARL CANAPIAN – Vodka .......................PBPENDLETON – Canadian Whisky ..............PBPENJAMO – Tequila ............................... SWSPEPE LOPEZ – Tequila ............................. BBPERNOD – Liqueur ................................. SWSPETRI – Brandy .......................................... JBPHILLIP'S Black – Liqueur.......................... JBPHILLIPS UNION – Whiskey ...................... JBPIERRE DUCHENE – Brandy .....................ALPIMM'S CUP – Aperitifs .................CWS-SWSPINKY'S – Vodka .................................... SWSPINNACLE – Vodka .................................SWSPIRAPORA CACHACA – Liqueur. ..............ALPITU – Rum ..............................................SWS

PLANTATION – Rum ..............................SWSPLYMOUTH – Gin .................................. SWSPOLAR ICE – Vodka .................................. BBPOLI – Grappa/Brandy ........................... C&CPONTI – Vermouth .....................................ALPOPOV – Vodka ............................CWS-SWS PORFIDIO – Rum/Tequila .......................JMDPOSSMAN – Apple Wine ...........................ALPOSSERS – Rum ....................................SWSPOTTER'S –Asstd. Brands ..............AL - SWSPOWER'S – Irish Whisky ........................ SWSPRAVADA – Vodka .................................... BBPRESIDENTE – Brandy .......................... SWSPRISM – Vodka ...........................................PBPRUNIER – Liqueur ....................................ALPUERTO VALLARITA – Tequila ...............SWSPYRAT – Rum ......................................... SWS

Q

QUADY – Vermouth ................................ SWSQUINTO GOLD – Tequila ...........................AL

r

Ru 1 – Rye Whiskey ................................SWSRAIN – Vodka ............................................ BBRAMAZOTTI – Liqueur ............................. BBRAYNAL – Brandy...................................... BB RELSKA – Vodka ...........................CWS-SWSREMY MARTIN – Cognac.......................... BBREMY RED – Liqueur ................................ BBRENAULT – Cognac ............................... SWSREYKA – Vodka ......................................... BBRHUM BARBANCOURT – Rum ............. SWSRHUM CLEMNT – Rum ...........................SWSRHUM JIM – Rum ........................................ SWSRICO BAY – Rum ....................................... BBRIDGEMOUNT Reserve-1792 ....................PBROBERTO CAVALLI – Vodka ................. SWSROGUE – Gin/Rum ....................................PBROMANA SAMBUCA – Liqueur .............CWSRON DIAZ – Rum ....................................... JBRON RICO – Rum................................... SWSRON VEJO – Rum ...................................SWSRON ZACABA – Rum .................................. SWSROSSI de ASSAGO –Lemoncello ..............ALROTH – Vodka .........................................SWSROYAL GATE – Vodka .............................SWSROYAL SALUTE – B-Scotch ................... SWSROTYAL STAG – Whiskey .......................SWSROYALE MONTAINE – Liqueur ................. BBRUAVEJA – Liqueu ................................. SWSRUMPLE MINZ – Schnapps ..........CWS-SWSRUSSEL RESERVE – Whiskey .............. SWSRUSSIAN STANADARD – Vodka ............SWSRUTHERFORD – B-Scotch ........................PB

S

SABROSO Liqueur – Mexico ......................PB

SAGATIBA – Rum ....................................SWS

SAILOR JERRY – Rum .............................. BB

SALVADOR – Cocktail ................................PB

SAMBUCA – Liqueur ................................ SIC

SAMBUCA LATINAE – Liqueur ................. BB

SAMBUCA ROMABA – Liqueur .............. SWS

SAN FRANCISCO – Rum ....................... SWS

SANTOS – Tequila ......................................AL

SAUZA – Tequila .....................................SWS

SCAPPA – SM-Scotch ............................ SWS

SCHLICHTE – Gin .....................................AL

SCHOENAUER – Apple Schnapps. ...........AL

SCORESBY – B-Scotch.................CWS-SWS

SCOTT'S – SM Scotch ............................. SIC

SES WYNDE – Rum ...............................SWS

SEAGRAM'S – ..............................CWS-SWS

SEMPE – Armagnac ............................... SWS

SGT. PEPPERMINT – Liqueur ................... BB

SHAKA - Cordials ...................................... BB

SIETE LEGUA – Tequila ............................ BB

SILVIO MELETTI – Sambuca .....................AL

SINGLETON – SM Scotch .......................SWS

SKYY – Vodka ........................................ SWS

SKYY INFUSION – Vodka .......................SWS

SMIRNOFF – Vodka/Cocktails ......CWS-SWS

SNAKE RIVER STAMPEDE – Can. Whiskey .... BB

SOBESKI – Vodka ...................................SWS

SOHO LYCHEE – Cordials ..................... SWS

SOUTHERN COMFORT – Cordials .......... BB

SPEYBURN – SMScotch ............................PB

SPEYSIDE – SM Scotch ........................... SIC

SPRIYTUS – Vodka ....................................AL

ST. BRENDAN'S – Irish Cream .................PB

ST. GEORGE Absinthe ......................BB - GC

ST. JAMES – Brandy ..................................AL

STARBUCKS – Liqueur............................SWS

STOCKHOLM – Vodka ............................. BB

STOLICHNAYA – Vodka ............................ BB

STRATHISLA – SM-Scotch ................... SWS

STREGA – Liqueur ................................. SWS

STROH' – Rum ...........................................AL

SUNTORY –Japanese Whiskey ............. SWS

SVEDKA – Vodka....................................... BB

T

3 A.M. – Vodka ........................................SWS

360 VODKA ................................................ BB

10 CANE – Rum ......................................CWS

TAAKA – Gin/Vodka .................................. BB

TALISKER – SM Scotch .................CWS-SWS

TAMBOWIE – Scotch ..................................... SIC

TANQUERAY – Gin/Vodka ..........CWS-SWS


TAOKA – Gin ................................................... BBTARANTULA – Tequila .............................. BBTEN HIGH – Bourbon .................................PBTENOCH Estate –Reposado ......................ALTEQUILA ROSE – Liqueur ........................ BBTEZON – Tequila .................................... SWSTHREE OLIVES – Vodka ........................... BBTIA MARIA – Liqueur .............................. SWSTIRAMISU – Liqueur ................................SWSTITO’S HANDMADE – Vodka .................... BBTOMATIN – S/M Scotch ............................. JBTOMMY BAHAMA – Rum ....................... SWSTONALA – Anejo Reposado .......................ALTORMORE – SM Scotch ........................ SWSTOSCHI – Liqueur ....................................SWSTOSOLINI CIVIDINA – Grappa ...................ALTOUCANO – Rum ................................... SWSTRADER VIC'S – Rum/Liqueur .................. JBTRAGO – Tequila ....................................... BBTRES MANOS – Tequila .............................ALTRES RIOS – Tequila ............................. SWSTRIBUNO – Vermouth ................................PBTRIMBACH – Liqueur .............................CWSTRU – Organic Vodka ..............................SWSTRU 2 – Organic Gin ...............................SWSTRUMP – Vodka ........................................ BBTUACA – Liqueur ....................................... BBTULLAMORE DEW – Irish Whisky ......... SWSTURI – Vodka ............................................. BBTWO FINGERS – Tequila .......................... BBTYKU – Liqueur .......................................SWSTYLER & LLOYD – Scotch ......................... JB

u

U.K. 5 Organic – Vodka ..............................PBULTIMAT – Vodka ................................... SWSUSHERS – B-Scotch ..............................CWSUV – Vodka ................................................. JB

v

VAN GOGH – Vodka ............................... SWSVAN GOGH – Liqueur ..............................SWSVECCHIA ROMAGNA – Brandy ......................ALVERPOORTEN – Liqueur ...........................ALVILLA MASSA – Liqueur ............................ BBVIA ZARI – Brandy .................................. C&CVIUDA de ROMERO – Tequila ............... SWSVOX – Vodka ........................................... SWSVOYNAT – Liqueur ..................................... BB

w

WASABE – Vodka ....................................... JBWHALER'S – Rum ..................................... BBWHITE HORSE – B-Scotch ...........CWS-SWS

WHITLEY NEIL – GIN ..............................SWS WIDE EYE Smart – Schnapps ...................PBWILD TURKEY –Whiskey/Cordial .......... SWSWISERS – Canadian Whisky .................. SWSWOKKA SAKI – Vodka ............................SWSWOLFSCHMIDT – Organic Vodka ......... SWSWOODFORD Reserve – Whiskey ............. BB

X

XRATED – Liqueur/Vodka ...................... SWS

Y

YAZI – Ginger Vodka ..................................PBYPIOCA – Rum ....................................... SWSYUKON JACK – Liqueur ................CWS-SWS

Z

ZAPOPAN – Tequila....................................AL ZAYA – Rum ............................................... BBZEN – Liqueur ..........................................SWSZOCO – Liqueur ...........................................SWSZWACK – Liqueur ........................................ SWS

WineS

A

A TO Z Wine Works – Oregon ...................JMDA By ACACIA ..................................CWS-SWSA-MANO – italy .......................................... JBA & P de VILLAINE – Burgundy ............. AWSABADIA RETUERTO – Spain ....................GCABEJA – Washington .................................GCACACIA Winery ..............................CWS-SWSACHAVAL FERRER – Argentina.............JMDADAMI Champagne ...................................GCADELSHEIM – Oregon ............................JMDADMIRAL WINES – Portugal ..................... JBAFFENTALER – Germany ..........................ALALAIN GRAILLOT – France .................... C&CAL AMOS – Argentina ........AWS-SWSALBERT PIC – Burgundy ....................... AWSALPHA DOMUS – New Zealand ........JB-SICALPHA OMEGA – Calif. .............................. JBALBRECHT Sparkling – French ............. SWSALBRECHT Wine. – Alsace .................... SWS ALCENO – Spain ........................................ALALDERBROOK – Calif. ............................... JBALEXANDER VALLEY – Sonoma ...........JMDALICE WHITE – Australia ....................... SWSALLEGRINI – Italy ................................... C&CALMA ROSA – C. Coast ..........................JMDALMADEN – Brazil .................................. SWSALMIRA – Spain...................................... C&CALOIS LUGEDER – Italy ............................GC

ALTA NMARCA – Spain .............................. JBALTA MARIA Vinyards – C. C. .....AWS- SWSALTARE – Italy ........................................ AWS ALTESINO – Italy ................................... C&CALTOZANO – Spain .................................... JBALTOS de las HORIMIGAS –Arg. ......... AWSALTOS de las HOYAS – Spain ............... AWSALVARO PALACIOS – Spain .........AWS-SWSALVEA – Spain ....................................... C&CAMAVI Cellars – Washington .................. C&CAMBASSADEUR ......................................SWSAMISFIELD – New Zealand .................... SWS AMUSE BOUCHE – Napa ......................JMDANAKOTA – Sonoma .................................GCANAPAMU – Monterey................................ JBANDELUNA – Argentina ............................. JBANDRE Sparkling Wine – California .......... JBANDREA OBERTO – Italy ...................... C&CANDION – Spain .........................................ALANDREW MURRAY – C. Coast ...............JMDANDREW WILL – Washington ................JMDANDRETTI Vineyards – Napa ..................GCANERI – Wine/Spklg. Italy .............AWS-SWSANGOVE – Australia ................................. BBANNIE'S LANE – Australia ..................... SWSANOMALY Vinyards – Napa ..........AWS-SWSANSELEMI – Italy ................................... SWSANTHUILL FARMS – Sonoma ......AWS-SWSANTICA NAPA ........................................ SWSANTIYAL – Chile .......................................GCANTINORI Wine/Spklg. – Italy ............... SWS AQUINAS ................................................ BBARAUJO Estate – California ................... C&CARBOR MIST .......................................... SWSARCADIAN – Calif. ...................................... JBARCHERY SUMMIT – Oregon ................... JBARCHETYPE – Australia ...............CWS-SWS ARGENTIERA – Italy .............................. SWSARGIOLAS – Italy ................................... C&CARGIANO – Italy ...........................AWS -SWSARGYLE Winery...................................... SWSARIA Sparkling Wine – Spain ................. AWSARMADOR – Chile ...................................JMDARMANI – Italy........................................ SWSARMAUD ENTE – Burgundy .................. AWS

ARMOND de BRIGNAC Champ – French ...... SWSARNOLD PALMER .................................. SWSÏARROWOOD – Sonoma ...........................GCARTESA ................................................. SWSASH HOLLOW – Washington ........AWS-SWS ASTORIA LOUNGE – Italy ......................... JBATALON – Napa .........................................GCATALAYAS de GOLBAN – Spain ............ SWSATHERTON – Burgundy ..........................GC

ATLAS PEAK .......................................... SWSATTEMS – Italy ....................................... SWSAU BON CLIMAT – C. Coast ........AWS -SWSAUGEY – France ........................................ JBAUGUSTE CLAPE – Rhone ................... AWSAUSTRALIAN Premium Wine ................. AWSAUTO MOTO .............................................. BBAVALON – Calif. .......................................... JB AVIGNONESI – Italy ..................................GCAVILA – C. Coast ................................... SWSAZAGADOR – Spain ...................................ALAZPILICUETA – Spain ............................ SWS

B

B Cellars – Napa ......................................JMDBR COHN ................................................ SWSBABCOCK Vineyards– C. Coast .............JMDBABICH – New Zealnd ........................... JMDBACIO di VINO – Napa ..............................GCBACKSBERG – Africa ............................. SWSBADGER MOUNTAINS Organic ............... SIC BADGER Winery – Organic .......................ALBADIA A COLTIBUONO – Italy ............... C&CBADIOLO – Italy ..........................................ALBAGLIO di PIANETTO – Italy ................... JBBALBI – Argentina .................................. SWSBAILEY CHRVERNY – Loire................... SWSBAILEYTANA – Calif. .................................. JBBALLATORE Champagne – Calif. .............. JBBANFI Spklg. – Italian ............................ SWSBANROCK STATION – Australia ................ JBBARBEITO Port – Madeira ..................... AWS BAREFOOT BUBBLY Sjpklg. – Calif. ......... JBBAREFOOT Cellars – California ................. JBBARNETT Vineyards – Calif. ...................... JBBARNWOOD ........................................... SWSBARON d' ARIGNAC France .....................ALBARONE FINI – Italy .............................. SWSBAROSSA VALLEY – Australia .................. JBBARQUEL – Argentina............................ SWSBARTISSOL .............................................SWSBARTON & GUESTIER – France .....CWS-SWSBASKET CASE cBASTANICH – Italy .......................AWS-SWSBAUMRD – Loire ..................................... SWSBEAR BOAT ............................................... BBBEAU VIGNE – Napa ....................AWS-SWSBEAUCANNON Estate – Napa ..................ALBEAULIEU Vnys. – Napa ............. CWS-SWSBEAUZEAUX ..................................CWS-SWSBEAUX FRERES – Oregon .....................JMDBECKMAN – C. Coast .............................JMDBEHRENS & HITCHCOCK – Napa .......AWS-SWSBELGUARDO – Italy ......................AWS-SWS


BELLE CASTEL – Italy ............................ C&CBELLA SERA – Italy ................................... JBBELLAVISTA Sparkling – IItalian ............ SWSBELLE GLOS – C. Coast ..............AWS -SWSBELLE VALLE'E – Oregon ......................... JBBELLINI Sparkling – Italian ..................... AWSBEN MARCO – Argentina .........................GC BENNETT ................................................... BBBENTON LANE ...........................................PBBENZ – Napa .............................................GC BERBERANA Estate – Spain .....................ALBERGSTROM Winery – Oregon ............ JMDBERINGER Estate / Vineyards ............... SWSBERNARD DIOCHON – Beaujolais ........ AWSBERNARD MOREAU – Burgundy ...........JMDBERNARDUS – C. Coast ...............AWS-SWSBERTANI – Itay ..............................AWS-SWS BETTS & SCHOLL – Aust. ...........AWS-SWSBEX – Germany ......................................... JBBIFFAR – Germany ................................. AWSBIG HOUSE – Calif. .................................... JBBIG YELLOW .......................................... SWSBIGI ORVIETO CLASSICO – Itlay ..............ALBILLOIT Champagne – French ............... SWSBOLLINGER – France ................................ JBBIONDI SANTI – Italy ................................GCBIRD – New Zealand ...........................JB-SICBISOL Sparkling Wine – Italian .............. SWSBITCH – Australia ................................... SWSBIVO – Italy ............................................. SWSBLACK BOX – Calif. .................................... JBBLACK CHOOK – Australia ........................ JBBLACK FOREST GIRL – Germany ............ALBLACK OPAL – Australia ........................ SWSBLACK SEARS – Napa ..........................JMDBLACK SWAN – Australia........................... JBBLACKBIRD Winery – Napa ....................JMDBLACKSTONE – Calif. ................................ JBBLANDY'S – Maderia.............................. C&CBLEASDALE – Australia .............................PBBLOOM – Germany ................................. SICBLOSSOM HILL Winery .........................CWSBLUE FISH – Germany ........................... SWSBLUE JEAN – Calif. .................................... JBBLUE NUN – Germany ........................... SWSBOCCE .................................................... SWSBODEGA MORTON – Argentina .............JMD

BOdegAS

ALBALA DON PX – Spain .........................GCATECA – Spain ....................................... C&CBORSAO – Spain .................................... C&CCAMPOS REALES .................................. C&CCARO – Argentina .............................AL-SWS

EL NIDO – Spain..................................... C&CEMILIO MORO – Spain .......................... C&CHIJOS de JUAN GIL – Spain .................. C&CIRANZO Organic ....................................... SICMUGA – Spain ........................................ C&CNAIA – Spain ........................................... C&CNEKEAS – Spain .................................... C&CNIETO SENETINER– Argentina ............ C&CNORA – Spain ........................................ C&CPIRNEOS – Spain ................................... C&CRENANCER – Argentina ......................... C&CRODAC – Spain ........................................ GCSERRA CANTABRIA – Spain ................. C&CVALSARO – Spain ...................................... JB Y VINEDOS de JALON – Spain .............. C&C Y VINEDOS Casa Castillo – Spain ......... C&C

BOGLE Winery – California .....................JMDBOHEMIAN HWY – California ................ SWSBOLLA – Italy ............................................. BBBOLLINGER Champagne – French ....... SWSBOLLINI – Italy ...........................................GCBONACORSI – C. Coast..........................JMDBON CAP Organic – S. Africa ....................ALBOND – Napa ................................AWS-SWSBONNEAU du MARTRAY –W- Burgundy ........ CWSBONNY DOON ........................................ SWSBONTERRA..................................................... BOOKER Vineyards – C. Coast ............. AWSBOONES FARM – California ...................... JBBOONY DOON – California .....................JMDBOROLI – Italy ...........................................GCBOTROMAGNO – Italy .......................... C&CBOTTEGA VINAIA – Italy...............AWS-SWSBOUCHAINE – Calif. ................................ JBBOUCHARD – France ............................... BBBOUCHARD PERE – Burgdndy ....AWS-SWSBOUTARI – Greek ................................... SWSBOUVET Champagne ................................GCBOXSTAR – Australia ................................. JBBRANCAIA – Italy ......................................GCBRANCOTT – New Zealand ................... SWSBRANDAL – Spain ...................................... JBBRANDIN – Calif. ........................................ JBBRANDIER – C. Coast........................... JMDBRASSFIELD .......................................... SWSBRAVE STALLION – Chile ..........................ALBREGEON – Loire .................................. SWSBREWER CLIFTON – C. Coast .....AWS-SWS BRIDGEVIEW ............................................. BBBRIDGEWAY – Calif.................................... JBBRIDLEWOOD – Calif. ............................... JBBROADBENT Port/Wine – Madiera ..........GCBROCHARD – Burgundy ........................ AWS

BROCHELLE – Calif. .................................. JBBROLIO – Italy .......................................... BBBROUILLY LA CHAIZE – Beaujolais. .....CWSBROWN Estate – Napa .............................GC BRUNDLE MAYER – Austria .................. AWSBRUNO GIACOSA – Italy ....................... C&CBUCCI VERDICCHIO – Italy ................... SWSBUDINI – Argentina ..................................GCBUNRATTY MEADS – Ireland ....................ALBUNRATTY POTCHEEN – Ireland .............ALBUEHLER Vinyards – Napa ......................GCBUENA VISTA Winery ............................ SWSBULLS BLOOD – Hungary ....................... SICBUONERISTIANI – Napa ...........................GCBUSSOLA – Italy .................................... AWSBUTTERFIELD STATION ........................ SWSBVO –Italy ............................................... SWSBYRON – C. Coast ...................................GCBYRTH .....................................................SWS

C

CF Wines................................................. SWSC.G. DO AIRE Vinyards – Calif. .................. JBCR CELLARS ............................................. BBCA' del BOSCO – Italy ............................... JBCABREO – Italy .........................................GCCADE Winery – Napa ..............................JMDCAFARO – Calif. ......................................... JBCAFE de PARIS Sparklin ........................ SWSCAIN Cellars – Napa ......................AWS-SWSCAIRNBRAE – New Zealand .................. AWS CAKEBREAD Cellars – Napa ....................GCCALDORA – Italy .................................... SWSCALERA – California ............................... C&CCALINA – Chile ......................................... BBCALIX – Calif. ............................................. JBCALLAWAY COASTAL ............................ SWSCALVANO – Itly .........................................GCCAMBIATA Winery – C. Coast .......AWS-SWSCAMBRIA – C. Coast ................................GCCAMBRAE – New Zealand ..................... SWSCAMELOT – California .............................. BBCAMPANILE – Veneto ........................... SWSCAMPBELL'S – Australia ............................ JBCAMPO ELISEO Spain .......................... C&CCAMPO VEJA – Spain .................................SWS CAN VENDRELL Spklg. ............................ SICCANALETTO – Italy ................................... JBCANELLA Sparkling – Italian .........AWS-SWSCANOE RIDGE ..............................CWS-SWSCANTI – Veneto ...................................... SWS CANYON OAKS – California ....................JMDCANYON ROAD – California ...................... JB CAPARZO – Tuscany ............................. SWS

CAPE MENTELLE – Australia........CWS-SWSCAPEZZANA – Italy ................................... JBCAPICHERA – Italy ................................. AWSCAPOSALDA – Italy ................................... BB CAPRAI ARNALDO – Italy .................... AWSCARCHELO – Spain ..................................GCCARDINAL .................................................PBCARDINAL ZIN– Calif. ................................ JBCARDINALE – Napa ..................................GCCARINENA ROJA BELLA– Spain ..............ALCARL GRAFF – Germany..........................GCCARLINGTON Sparkling ......................... SWSCARLISLE – Sonoma ....................AWS-SWSCARLO ROSSI – Calif. .............................. JBCARMEL ROAD – C. Coast .......................GCCARNEROS DELLA NORTE – Calif. .......... JBCAROL SHELTON – Sonoma .......AWS-SWSCARPINETO – Italy .....................................ALCARPE DIEM .......................................... SWSCARR ...................................................... SWSCARRE FOUR Vineyards – Calif. .............. JBCARTLIDGE & BROWNE – Calif. .......... C&CCASA ALLE VACCHE – Tuscany .......... SWSCASA di ROCCA – Italy ............................. JBCASA LA JOYA – Chile ............................... JBCASA LAPOSTOLLE – Chile .........CWS-SWSCASCABEL – Australia ...............................PBCASARSA – Italy .........................................PB CASCINETTA VIETTE Spkg. – Italy ......... BBCASS – Calif. ............................................. JBCASTELLO MONATERO – Tuscany ....... SWSCASTELLO QUERCETO – Tuscany ...... SWSCASTELLO del TERRICCIO – Italy ...........GCCASTELLO di AMA – Italy .......................JMDCASTELLO di BOSSI – Italy ................... C&CCASTELLO di VOLPAIA – Italy .................. BBCASTLE ROCK .......................................... BBCASTILLA de PAPA – Spain ....................... JBCASTILLO de ALMANSA – Spain .......... C&CCASTILLO de CUZCURITAS – Spain ..... C&CCASTILLO de MONJARDIN – Spain ...... C&CCASTILLO LABASTIDA – Spain ............. C&C

CATENA ALTA MENDOZA – Arg. .........AWS-SWSCATHERINE & DIDIER – Loire ............... AWSCAVALLA Winery – Washington ..............JMDCAVALLOTTO – Italy .....................AWS-SWSCAVES ALIANCA – Portugal ......................ALCAVIT – Italy ........................................... SWSCAVIT LUNETTA Spklg. – Italian ............ SWSCAYMUS – Napa...........................AWS -SWSCAYUSE Winery – Washington .................. JBCECCHI – Tuscany ................................. SWSCELLARS #8 ........................................... SWSCELLAR CAN BLAU – Spain .................. C&C


CENTURY Cellars ................................... SWS

CEP Vinyards .......................................... SWS

CERETTO – Italy ....................................... JB

CHALK HILL – Calif. .................................. JB

CHALONE Vineyards – Calif ...... CWS- SWS

CHARONE MONTEREY ......................... SWS

CHAMBERS ROSEWOOD – Australia ......GC

CHAMPAGNE DEUTZ............................. AWS

CHAMPAGNE HENRIOT ........................ AWS

CHAMPAGNE MONTAUDON .....................PB

CHAMPALOU – Loire .............................. SWS

CHANSON – France ................................... JB

CHAPOUTIER – France.............................. JB

CHAPPELLET – Calif. ........................ JB-JMD

CHARLES CIMOICKY – Australia .............. JB

CHARLES de FRERE Champagne ........... BB

CHARLES ELLNER Champagne .............. WG

CHARLES-HEIDSLECKS Champagne. .....GC

CHARLES KRUG – Napa ......................... BB

CHARLES SMITH – Washigton .............. C&C

CHARTOGNE TALLET Champ. – French ........SWS

CHATeAu

ANEY – R-Bordeaux ............................... SWS

AUSONE – R-Bordx .................... CWS - SWS

BEAUREGARD –W- Burgundy ....... AL - SWS

BEL AIR – Bordeaux ...............................CWS

BELLEVUE MONDOTTE – R-Bordx....... SWS

BERLIQUET – Bordeaux ........................CWS

BERNADOTTE – R-Bordeaux ................ SWS

BERTINEAU St. Vincent ......................... C&C

BEYCHEVELLE – Bordx .........................CWS

BOIS CARDON ...........................................AL

BONNET – R/W-Bordeaux ..................... SWS

BRANAIRE DUCRU – R-Bordeaux ........ SWS

BRANE CANTENAC – Bordeaux ...........CWS

CABLANC ...................................................AL

CALON SEGUR – R-Bordeaux ............... SWS

CANTENAC BR0WN– Bordeaux ............CWS

CARBONNIEUX – Bordeaux .........CWS-SWS

CERTAN de MAY – Bordeaux ................CWS

CERTAN MARZELLE – R-Bordeaux ...... SWS

CHANT RIVRA – W-Bordeaux................CWS

CHEVAL BLANC – Bordeaux ............AL-CWS

CITRUS – Africa .......................................... JB

CLARKE ......................................................AL

CLEMENTS – W-Bordeaux ..................... SWS

CLERIC MILON –R- Bordx ............CWS-SWS

CLINET – R-Bordeaux ............................ SWS

CLOITRE – Bordeaux .............................CWS

CLOS des JACOBINS .............................CWS

CLOS FOURTET – R-Bordeaux ............. SWS

CLOS la COSTALE – France .................. SWS

CLIS L'EGLISE C ..................................... SWS

COMPOT-LAFON ........................................AL

CONSEILLANTE– R-Bordeaux .....CWS-SWS

COS d' ESTOURNELLE –R-Bordx. ...............CWS -SWS

COUFRAN – R-Bordeaux .......................... SWS

COUTELIN-MERVILLE ...............................AL

COUTET– W-Bordeaux .......................... SWS

CROIX LUSSANT........................................AL

d' AQUERIA – France ................................GC

d'ARCHE .....................................................AL

d' ARMAJAN DES ORMES .........................AL

d' ARMAILHAC – R-Bordeaux .......CWS-SWS

d'AUSSSEIRIES – Languedoc ................ SWS

d' EPIRE – Loire ...................................... AWS

d' ESCLANS – Provence ...............AWS-SWS

d' YQUEM– W-Bordeaux ...............CWS-SWS

de AU – France ....................................... C&C

de COSSE– W-Bordeaux ....................... SWS

de CRUZEAU – R-Bordeaux .................. SWS

de LAVAGNAC ............................................AL

de MONFORT – Loire ....................CWS-SWS

de PEZ – R-Bordeaux ............................. SWS

de PIZAY .....................................................AL

de SALES – R-Bordeaux ..............CWS-SWS

de SANCERRE – Loire ...........................CWS

de SEGUIN ORT QUANCARD ...................AL

de la CHAIZE – Beajuolais ..................... SWS

des TOURS .................................................AL

DOM CHEVALIER – R-Bordeaux ........... SWS

du VIEUX CARDINAL..................................AL

DUCASSE – W-Bordeaux .........AL-AWS-SWS

DUCRU BEAUCAILLOU–R-Bordeaux ..... CWS-SWS

DUHART MILON – R-Bordeaux ....CWS-SWS

FIGEAC – Bordeaux ...............................CWS

FOMBRAUGE MAGRAZ – R-Bordeaux .... SWS

FONSALTTE –S-Rhone .......................... SWS

FONTAINES – Languedoc ...................... SWS

FONTENIL ............................................... C&C

FUISSE – R-Burgundy ...................AWS-SWS

GARRAUD...................................................AL

GAVIER FIGEAC .........................................AL

GISCOURS .............................................CWS

GLORIA – Bordeaux ..............................CWS

GRAND DUCON-MILON ............................ JB

GRAND PUY LACOSTE – R-Bordeaux ......... SWS

GRAND VILLAGE – R-Bordeaux............ SWS

GRAUD LAROSE –R/W- Bordx .................... SWS

GRAVILLE-LACOSTE – W-Bordx ........AWS-SWS

GREENAHE – Australia .......................... SWS

GREYSAC – R-Bordeaux ..............CWS-SWS

HAUT BAILLY – R-Bordeaux .................. SWS

HAUT BATAILLEY – R-Bordeaux ........... SWS

HAUT BEAUSEJOUR – R-Bordx ............ SWS

HAUT BRION – R-Bordeaux ...............CWS-SWS

HAUT-CARMAIL .........................................AL

HOSANNA – R-Bordeaux ....................... SWS

JULIEN .................................................... SWS

KARWAN – R-Bordeaux ......................... SWS

L'ANGELUS – R-Bordeaux ...................... SWS

L'EVANGILE – R-Bordeaux ..................... SWS

la BARRONE – Bordeaux ..........................GC

la BRIDANE .................................................AL

la FAURIE– W-Bordeaux ........................ SWS

la FLEUR – France ..................................... JB

la GRAFELLER – R-Bordeaux ................ SWS

la GRAVE ................................................CWS

la COURONNE ...........................................AL

la MISSION – Bordeaux .........................CWS

la NERTHE – S-Rhone ........................... SWS

la ROQUE – Languedoc ......................... SWS

la ROSE DU PIN .........................................AL

LABOYE – France ......................................GC

LAFITE ROTHSCHILD – R-Bordx ..AL CWS-SWS

LAFLEUR GAZIN – R-Bordeaux ............ SWS

LAFON ROCHET – R-Bordeaux ............ SWS

LAGRANG E– Bordeaux ........................CWS

LALANDE BORIE – R-Bordeaux ............ SWS

LAMOTHE-CISSAC.....................................AL

LANGLOIS – France ................................... JB

LAROCHE JOUBERT .................................AL

LAROQUE – France ................................... JB

LAROSE – R-Bordeaux .........AL -CWS-SWS

LASCOMBES – R-Bordeaux .................. SWS

LASSEQUE – Bordeaux ........................... .GC

LATOUR – R/W-Bordx ...................CWS-SWS

LAUNOY – Bordeaux .................................GC

le BON PASTEUR ................................... C&C

le GANDE CLOTTE ................................. C&C

le JUSTIES– W-Bordeaux ...................... SWS

le PRIEURE – R-Bordeaux ..................... SWS

LEOVILLE –R-Bordeaux ................CWS-SWS

LIGNERES – France ..................................GC

LYNCH BAGES – R-Bordx ...............CWS-SWS

MAGDELAINE – R-Bordeaux ................. SWS

MAHLE-BESSE – Bordeaux .......................AL

MALESCOT – R-Bordeaux ..................... SWS

MALMASION ...............................................AL

MARGAUX – R-Bordx ....................CWS -SWS

MEYNEY – R-Bordeaux ................CWS-SWS

MOULIN de DUHART – R-Bordx.......AL-SWS

MOULIN DE LAVERGNE ............................AL

MOULIN du CADET – Bordx. .....................AL

MONCONTOUR – Loire..............................AL

MONT-REDON – France ...........................GC

MONTELENA – California....................... C&C

MONTROSE – R-Bordeaux .................... SWS

MOUTON ROTHSCHILD–R-Bordx. ..........CWS -SWS

MUSAR – Lebanon ....................................GC

ORMES de PEZ – Bordeaux ..................CWS

PALMER – R-Bordeaux .......................... SWS

PARADIS – R/W-Bordeaux .................... SWS

PAVIE – R-Bordeaux ......................CWS-SWS

PAVILLON – Bordeaux............................CWS

PAILLET QUANCARD .................................AL

PENETURE .................................................AL

PETRUS – R-Bordeaux .................CWS-SWS

PHELAN SEGUR – Bordeaux ................CWS

PICHON – R-Bordeaux ..................CWS-SWS

PIERRAIL ...................................................AL

POMEAUX............................................... C&C

PONTET – R-Bordeaux .................CWS-SWS

POUILLY .................................................. C&C

PRIEURE LICHINE – R-Bordx .......CWS-SWS

PUY BLANQUET – Bordeaux .................CWS

RAYAS la PALADE – S-Rhone ............... SWS

RIEUSSEC .............................................CWS

REYNELLA – Australia ............................... JB

RIEUSSEC– W-Bordeaux .............CWS -SWS

ROCHEMORIN – R-Bordeaux ................ SWS

ROLAND MAILLET ................................. C&C

ROMIEU-LACOSTE – Bordeaux ............ AWS

ROUBAUD – Rhone ...................................GC

SAMARD – R-Bordeaux ......................... SWS

SIMON CARRETEY ....................................AL

SEGUR ....................................................CWS

SMITH HAUT LAFITE – R-Bordx .........CWS-SWS

SOCIANDO MALLET –R-Bordx .............. CWS-SWS

ST. ARMAND...............................................AL

ST. JEAN ................................................. SWS

STE. MICHELLE – WA ..................AWS-SWS

SUDUIRAUT – W-Bordx ................CWS-SWS

TALBOT – Bordeaux .............................. CWS

TORTEAU CHOLLET ..................................AL

TROTANOY – Bordeaux .........................CWS

VAL JOANNS – france ................................AL

VALANDRAUD – Bordeaux .................... SWS

VIEUX BRIGNON .......................................AL

VIGNOT – France ......................................GC

CHAVY PULIGNY ...................................CWS

CHEAP – California .................................JMD

CHEHALEM Winery – Oregon .................JMD

CHEMIN des PAPES – Rhone ....................AL

CHERISEY – W-Burgundy ...................... SWS

CHERRY KIJAFA.........................................AL

CHIMNEY ROCK – Napa ...........AWS - SWS

CHIVITE COLECCION – Spain .................GC

CHONO – Napa .......................................JMD

CHOREY les BEAUNE ...............................AL

CHOTARD – Loire ................................... SWS

CHRISTIAN BROS. .................................... BB

CHRIS RINGLAND – Australia ............... SWS

CHRISTOFFEL – Germany ............AWS-SWS


CHURCH ROAD – New Zealand ............ SWS

CHURCHILLS Port .................................. SWS

CIACCI PICCOLOMINI – Italy ................. AWS

CIGLIUTI – Italy .................................... C&C

CIMS – Spain .......................................... SWS

CINZANO – Sparkling – Italian ............... SWS

CISCO Port ............................................ SWS

CITRA –Italy ........................................... -SWS

CLAIBORNE & CHURCHILL – C. C. .................AWS

CLAPE – N-Rhone ...................................... SWS

CLARENDON – Australia ........................... JB

CLEAN SLATE – Germany ......................... JB

CLENDENEN FAMILY – C. Coast........... AWS

CLERICO – Italy ...................................... AWS

CLIFF LEDE – Napa ..................................GC

CLINE Cellars – Sonoma ........................ SWS

CLOS CHANTEDUC – S-Rhone............. AWS

CLOS de MENUTS .....................................AL

CLOS du BOIS ........................................ SWS

CLOS du VAL – Napa ..............................GC

CLOS la COSTALE – SW France ........... AWS

CLOS PEGASE Winery – Napa .................GC

CLOS STE. MAGDELEINE – Provence ......AWS-SWS

CLOUDY BAY – New Zealand ......CWS-SWS

CLOUD VIEW .......................................... SWS

CLOUDLINE ............................................ SWS

COASTAL RIDGE ........................................PB

COCKBURN Ports ................................. SWS

CODORNIU CAVA Sparkling ......................PB

COL CREST HORSE .............................. SWS

COL de ORCIA – Italy...................AWS--SWS

COL SOLARE – Washington .........AWS-SWS

COLD HEAVEN – C. Coast ........AWS - SWS

COLDSTREAM HILLS – Aust ........AWS-SWS

COLGIN – Napa .............................AWS-SWS

COLIN DELEGER –W-Burgundy .....SWS-WG

COLLAGE .................................................. BB

COLLECTION des CHATEAUX – France ... JB

COLOMBO – Italy ...................................... BB

COLON – Argentina ................................ SWS

COLONIAL Estate – Australia ............... AWS

COLUMBIA Crest /Winery ...................... SWS

CONCANNON .............................................PB

CONCHA Y TORO – Chile .................... SWS

CONDADO de HAZA – Spain....................GC

CONDADO REAL – Spain .........................AL

CONDESSA LEGANZA – Spain ............. SWS

CONN CREEK Winery –Napa ..........AWS-SWS

CONO SUR – Chile ................................ SWS

CONQUISTA – Argentina ........................... JB

CONSTANO SAN FRAN. – Spain .......... C&C

CONUNDRUM – Napa ........................... AWS

COOK'S Sparkling. Wine ....................... SWS

COPPERIDGE – California ......................... JB

COPPO – Italy ......................................... C&C

COPPOLA ............................................... SWS

COPPOLA SOFIA Spklg. ........................ SWS

CORBETT CANYON .................................PB

CORE ...................................................... SWS

CORNERSTONE Cellars – Calif. ............... JB

CORNIN –W-Burgundy ........................... SWS

CORREGGIA – Italy ................................ AWS

CORTI –Tuscany ..................................... SWS

COSENTINO ........................................... SWS

COSME PALACIO – Spain ......................... JB

COSSART, GORDON – Maderia ............ C&C

COSTA d' ORO – C. Coast ............AWS-SWS

COTE de LECHET – Burgundy ..................AL

COTES du RHONE .....................................AL

COVEY RUN Winery............................... SWS

CRAGGY RANGE – New Zealand ............GC

CRANE LAKE .............................................PB

CRANEFORD – Australia ...........................PB

CRIMBARI Port ....................................... SWS

CRIOS – Argentina ...................................GC

CRISTA – France ......................................PB

CRISTALINO – Spain ...............................JMD

CRISTOM Vineyards – Oregon .............. C&C

CROCKER STARR – Napa .......................GC

CROSSINGS – New Zealand ................. SWS

CRUS BEAUJOLAIS – Beaujolais ..........CWS

CULLEN – Australia ...................................GC

CURRAN – C. Coast ................................JMD

CUSUMANO – Italy........................AWS-SWS

CUVAISON Winery ................................. SWS

CUVEE "ANNE LAURIE" – France ............. JB

CUVEE K. LYNCH – S0Rhone ............... AWS

CUVEE MYTHIQUE – N-Rhone ........AL-SWS

CVNE – Spain ......................................... SWS

CYCLES GLADIATOR ............................... SIC

CYPRESS ................................................ SWS

d

d'ANGERVILLE – Burgundy ....................CWS

d' AUVENAZ – R-Burgundy ................... SWS

d' ARENBERG – Australia .........................GC

d'OLIVEIRA Port – Madeira .................... AWS

da VINCI – Italy ........................................... JB

DANCING BULL – California ...................... JB

DANIEL CHOTARD – Loire .................... AWS

DANZANTE – Veneto .............................. SWS

DARA ...................................................... SWS

DARIOUSH – Napa ........................AWS-SWS

DARK HORSE – Sonoma ........................JMD

DARNAT– Burgundy ...............................CWS

DASHWOOD –New Zaland .................... SWS

DAVID ARTHUR – Napa ................AWS-SWS

DAVID BRUCE Winery – C. C. ........AWS -SWS

DAVID BYNUM ........................................ SWS

de KRANS – Africa .....................................PB

de LILLE Cellars – Washington ...............JMD

de LOACH – California ............................. BB

de VENOGE Champ. – French ........AWS-SWS

DEAD LETTER OFFICR – Australia ........... JB

DEINHARD – Germany ...............................AL

DELAS FRERES – S-Rhone .......AWS - SWS

DELEGER – W-Burgundy .............CWS-SWS

DELICATO Estate .................................... SWS

DENNER Vineyards – C. Coast .....AWS-SWS

DENOGENT– W-Burgundy ..................... SWS

DESERT WIND .......................................... BB

DEUTZ Champagne – Frnch .................. SWS

DEUZ – Calif..............................................JBS

DEVIL'S LAIR – Australia ........................ SWS

di BRUNO & BADGE – C. Coast ............JMD

di MAJO NORANTE – Italy ..................... C&C

DIAMOND CREEK – Napa ........................GC

DIAMOND TERRACE – Napa .................JMD

DIATOM – C. Coast........................AWS-SWS

DIEBOLT Champ. – French ..............AWS-SWS

DIERBERG FAMILY – California ............. C&C

DESERT WIND – Washington ................... JB

DEUX AMIS – Calif. .................................... JB

DISENO – Agentina .................................... JB

DISTANT BAY ......................................... SWS

DOG HOUSE ............................................. BB

DOG POINT – New Zealand .........AWS-SWS

DOG TAIL ................................................ SWS

DOLCE – California................................. C&C

dOMAiNe

ARRETXEA – SW Rhone ...................... AWS

BARAT – France ..................................... C&C

BERTHEAU – Burgundy ......................... AWS

BOILLOT – Burgundy ................... AWS - JMD

CANEROS wine/Spklg. – Napa .................GC

CHANDON wune/Spklg.. ...............CWS-SWS

CHARLES JOGUET – Loire.................... AWS

COMTE GEOGE'S – France................... C&C

COTEAU – Calif. ........................................ JB

de BAUMARD – Loire ............................ AWS

de BERTIOL Spklg. .....................................AL

de CHAUVRINIERE – Loire ........................AL

de COURON – France ................................PB

de DURBAN – Rhone ............................. AWS

de FONTSANTE – Languedoc .....AWS-SWS

de L'ARLOT – France .............................. C&C

deLISO – Australia ...................................... JB

de NIZAS – France ....................................GC

de PICHERAL Organic.............................. SIC

de ROZETS – France .................................PB

de TRENNES – France ........................... C&C

de la GRANGE – Languedoc ................. AWS

de la TOUR VIELLE – Lang. ..........AWS-SWS

des COMTES LAFON – France ............ C&C

DOUDET-NANDiN .......................................AL

du CAYRON – S-Rhone .......................... AWS

du SALVARD – Loire ............................... AWS

du VIEUX LAZARET – Rhone ....................AL

du VIEUX TELEGRAPHE – S-Rhone. ........ AWS

DUJAC – France ..................................... C&C

FAVIELEY – Burgundy ...............................GC

SANCERRE – Loire ....................................AL

GACHOT-MONOT – Burgundy ......AWS-SWS

GRAFFET– Burgundy .................................AL

GUY ROULOT – Burgundy ..................... AWS

HENRY de VENELAY – Burgundy .......... AWS

HIPPOLYTE – Loire ................................ AWS

LAFITE-ROTHSCHILD – Chile ...................AL

le FLAIVE – Burgundy ..............................GC

le SANG – Rhone ................................... AWS

LEROY – R-Burgundy ....................AWS-SWS

les PALLIERES – S-Rhone ............AWS-SWS

LIGNERES – France .................................. BB

LUCIEN ALBRECHT – Alsace ....................AL

MARTINHO – Portugal ........................... SWS

MAESTRACCI – Corsica ........................ AWS

MEO -CAMUZET – Burgundy ................. AWS

MICHAEL GROS – France ..................... C&C

MIGUEL GASCON – Argentina ..................AL

NAPA ..........................................................PB

OSTERAG – Alsace ................................ AWS

OTT – Provence ............................AWS-SWS

PASCAL REYHAUD – Burgundy ................AL

PERIGNON Champ. – French ..........CWS-SWS

RIEFLE – Alsace ..............................BB - GC

ROMANEE-CONTI – Burgundy ......................GC

ROQUETTE – S-Rhone .................CWS-SWS

ROTHSCHILD – R/W-Burgundy ............. SWS

RUINHART Champagne .........................CWS

SANCHO de LONDO – Spain .................... JB

SERENE – Oregon ..................................JMD

ST. ANNE Organic .................................... SIC

ST. VINCENT Spklg ....................................AL

STE. MICHELE Champagne ................... SWS

TEMPIER – Provence ............................. AWS

THOMAS MOILLARD .................................AL

TREVENET – Beaujolais ........................ AWS

WACHAU – Austria ................................. AWS

DOMECQ Sherries –Spain ........................ BB

DOMDECHANT WERNER Germany ... C&C

DOMINIO de PINGUS –Spain .................. AWS

DOMINIO de ATAUTA –Spain................. AWS

DOMINIO de EGUREN – Spain ............ C&C

DOMINUS Estate – Napa ..............AWS-SWS


DOMUS AUREA – Chile ............................GC

DON CRISTOBAL 1492 – Argentina ......... JB

DON OLOGORIO – Spain .........................GC

DON PX GRAN RISERVO – Spain ..........GC

DONNA FUGATA – Italy ......................... SWS

DONNA LAURA – Tuscany..................... SWS

DONUM Estate – Calif. .............................. JB

DOW Port – Madeira .....................AWS-SWS

DR. ARTURO BERSANO ...........................AL

DR. BECKERMANN – Germany .................AL

DR. BURKLIN WOLF – Germany ..............GC

DR. FISCHER – Germany ...................... SWS

DR. LOOSEN – Germany ..........................GC

DR. STEPHENS – Napa ................AWS-SWS

DR. THANISCH Estate – Germany ............AL

DRAPPIER Champagne ........................... WG

DREW FAMILY – Mendocino .........AWS-SWS

DRINKWARD PESCHON – Napa........... AWS

DROUHIN – R-Burgundy ........................ SWS

DRY CREEK ............................................ SWS

DRY LANDS – New Zealand .................. SWS

DRY SACK SHERRY – Spain .................... BB

du MOL –Winery Sonoma ......................JMD

DUBOEUF – Languedoc......................... SWS

DUBONNET .............................................SWS

DUCK POND – Oregon/WA ....................... JB

DUCKHORN Vinyards – Napa ...............JMD

DUJAC FILS ET PERE – France ........... C&C

DUNNHOFF – Germany ................AWS-SWS

DUO – C. Coast ..................................... AWS

DUO – Chile ............................................... JB

DUPEUBLE PERE – Beaujolais ..........AWS-SWS

DUTSCHKE – Australia .............................GC

DUTTON Estate ..........................................PB

DYNAMITE Vinyards ....................CWS-SWS

e

EBERLE Winery ..........................................PB

ECCO DOMANI – Italy ................................ JB

ECHELON – California ...................CWS-SWS

EDMEADES Vinyards – Mendocino ..........GC

EDGE, THE – Napa .................................JMD

EDNA VALLEY Vinyards – Calif ....CWS-SWS

EGERVIN EGER – Hungary .......................AL

EGON MUELLER – Germany ................. AWS

EL BURRO – Spain..................................... JB

EL MOLINO .................................................PB

EL PORTTILLO .................................... AS-SWS

ELDERTON – Australia ............................. SWS

ELIZABETH SPENCER ............................. SWS

ELK COVE Vntyds. – Oregon ........AWS-SWS

ELLEN HARDY – Australia ......................... JB

ELYSE .........................................................PB

EMERALD BAY ....................................... SWS

EMRICH SCHONLEBER – Germany ........ C&C

ENCYCLOPEDIA – Veneto/Spain/R-Bordx. ... SWS

ENGELBRECHT/ELS – Africa .................... JB

EPONYMOUS – Calif................................. JB

EPISODE – Calif. ........................................ JB

ERASMO – Chile/Spain .................AWS-SWS

ERBA Mountainside – Calif. ...................... JB

ERNA SCHEIN – Napa ..................AWS-SWS

ERNIE ELS – Africa .................................... JB

ESCUDO ROJO – Chile.......................... SWS

ESPERTO – Italy ........................................ JB

ESSER .................................................... SWS

ESTANCIA ............................................... SWS

ESTATE RESERVE – Sonoma ................. JB

ETCHART – Argentina ............................ SWS

ETUDE Winery – Napa ..................AWS-SWS

EVANS & TATE – Australia .........................PB

EVERTIDE – Africa .....................................PB

EVIL – Australia ...................................... SWS

F

FAIRBANKS Port/Sherry ............................ JB

FAILlA – California .................................. C&C

FALCONE – C. Coast ....................AWS-SWS

FALESCO – Italy ..................................... C&C

FAMILLIA BARBERIS – Argentina ...........AL

FAMILIA MA\YOL – Argentina .................. JB

FANTI – Italy .......................................... C&C

FAR NIENTE – California ........................ C&C

FARNESE – Italy ............................AWS-SWS

FAT BASTARD – France ............................. JB

FAT CAT ......................................................PB

FAT CROCK – Australia ..............................AL

FAURY – S-Rhone .................................. SWS

FAUST ..................................................... SWS

FAUSTINO – Spain ........................AWS-SWS

FAVIA-ERICKSON –Napa ..............AWS-SWS

FELLUGA – Italy ..................................... SWS

FELSINA – Tuscany ......................AWS -SWS

FELTON ROAD – New Zealand .................GC

FERREIRA Port – Portugal ........................GC

FERRARI Spklg.– Italian .................. GC-SWS

FERRARI CARANO ................................ SWS

FESS PARKER – Calif.. ............................. JB

FETZER ................................................... BB

FEUDI di SAN GREG. – Italy ..............AWS-SWS

FEVRE – W-Burgundy ...................CWS-SWS

FICHET – W-Burgundy ........................... SWS

FICKLIN Port ........................................... SWS

FIDDLEHEAD Cellars – Calif./Oreg. ...... C&C

FILABOA – Spain .................................... SWS

FINCA ALLENDE – Spain ....................... C&C

FINCA ARANTEI – Spain ........................ C&C

FINCA LUZON – Spain ........................... C&C

FIREBLOCK – Autralia ............................ SWS

FIRESTEED – Oregon .............................JMD

FIRESTONE ............................................... BB

FISH EYE ....................................................PB

FLYING FISH – Washington ....................... JB

FLORA SPRINGS – Napa .........................GC

FLORIO Ports.......................................... SWS

FLOWERS Vnyds/Winery – Calif ............ C&C

FLUER du CAP – Africa .......................... SWS

FLYING FISH – Washington ....................... JB

FOLEY Estate – C. Coast ..........................GC

FOLONARI – Veneto ............................... SWS

FONSECA Port ..........................................GC

FONTANA – Spain .................................. C&C

FONTERUTOLI – Italy ............................ AWS

FOPPIANO .............................................. SWS

FOREFATHERS – Aust./NZ .......................GC

FOREST GLEN Winery ...............................PB

FOREST Ville/Reserve ...............................PB

FORMAN – Napa ...........................AWS-SWS

FORIS – Oregon ....................................... SIC

FORTIN PAISANCE ....................................AL

FORTRESS Vinyards – Calif.. .................. JB

FOSTER'S FESTIVAL ............................. SWS

FOSS MARAI – Italy ................................... JB

FOUR VINES – C. Coast ...............AWS-SWS

FOURTEEN HANDS ............................... SWS

FOX HORN..................................................PB

FOXEN – California ................................. C&C

FRAGOLINO Strawberry ............................AL

FRANCISCAN Oakville ......................... SWS

FRANCOIS JOBARD – Burgundy .......... AWS

FRANCOIS RAVENEAU – Burgundy ..... AWS

FRANK FAMILY – Napa .......................... JMD

FRANZIA Vinyards ......................................PB

FREEMARK ABBEY – Napa ......................GC

FREI Bros. – Sonoma ................................ JB

FRENCH MAID........................................... BB

FRENCH RABBIT – France ...................... BB

FRESCOBALDI – Italy ........................... SWS

FREIXENET Spklg. – Spainish ............... SWS

FREY – Organic .......................................... JB

FROG'S LEAP – California ..................... C&C

FUENTAS – Spain ..........................AWS-SWS

g

G.H. MUMM Champagne ....................... SWS

GABBIANO – Tuscany ............................ SWS

GAGLIOLE – Italy ...................................... JB

GAGNARD –W-Burgundy ..............CWS-SWS

GALA ROUGE – France ........................... BB

GAJA – Italy ............................................... JB

GALLO FAMILY – Calif............................... JB

GAMBOA – Calif. ....................................... JB

GANDIA Estate – Spain ..............................AL

GANTHIER – Calif...................................... JB

GARRETSON .......................................... SWS

GAUCHO CLUB – Argntina ........................ JB

GARY FARRELL ..................................... SWS

GAZELLA VINHO – Portugal ......... AL -AWS-SWS

GEODE – California ................................... BB

GEOFFROY RENE Champ. – French ........ SWS

GEORGE'S BURRIER – Burgundy.............AL

GERSTALKER GLUEWHN – Germny .......AL

GEYSER PEAK Winery .......................... SWS

GHIZZANO – Tusany .............................. SWS

GHOST PINES – Napa ............................... JB

GIACOMO MORI – Italy .......................... AWS

GIACONDA – Australia ........................... JMD

GIESEN – New Zealand ......................... SWS

GINI – Veneto ...............................AWS-SWS

GINI VILLA FORTUNATOI – Italy ...............PB

GIONELLI – Italy ......................................... JB

GIRASOLE Organic Wine ......................... SIC

GIRARD – Napa .........................................GC

GIRARDIN – R-Burgundy ..............SWS - WG

GIUSEPPE CORTESE – Italy ................. C&C

GLASS MOUNTAIN ...................................WS

GLAETZER – Australia ............................... JB

GLENCARLOU – Africa ............................ GC

GLEN ELLEN ............................................PB

GLORIA FERRER Spklg./Wine .............. SWS

GNARLY HEAD ....................................... SWS

GOATS DO ROAM – Africa .................... SWS

GOLD WATER – New Zealnd ...........AL-SWS

GOLDENETE – Mendocino ....................JMD

GOLDSCHMIDT – Napa/Sonoma .............GC

GONET Champ. – French ................AWS-SWS

GOODSPEED – Mt. Veeder .......................AL

GOSSET Wine/ Champ. – French.......-AWS-SWS

GRAFF FAMILY Vinyards – Calif. .............. JB

GRAFFIGNA – Argentina ........................ SWS

GRAN FAMILIA – Spain .............................. JB

GRAN FEUDO – Spain ..............................GC

GRAND ROUSSILLON – France ............ C&C

GRANT BURGEC ......................................GC

GRATEFUL PLATE – Aust. ............AWS-SWS

GRAVES Wine Growers – C.C. .....AWS-SWS

GRAYSON Cellars – California ............... C&C

GRAZIANO – Calif. .................................... JB

GREEN & RED ............................................PB

GREEN LION ................................AWS-SWS

GREEN POINT – Australia ............CWS-SWS

GREEN Vinyards – Ausralia .................. SWS

GREG NORMAN Wine/Spklg. – Ausralia ....... SWS

GRGICH HILLS Cellars ........................ C&C

GRIVOT – R/W-Burgundy ..................... CWS

GROTH – Napa ..............................AWS-SWS


GROVE MILL – New Zealnd ................... SWS

GROVE STREET – Sonoma ......................GC

GRUET – Calif. .......................................... JB

GRUET Spklg. – Mexico .............................AL

GUARDIAN PEAK – Africa ......................... JB

GUENOC .................................................... BB

GUIGAL – N/S-Rhone ...................AWS-SWS

GUYON – R-Burgundy ............................CWS

GYPSY DANCER – Oregon ....................... JB

GYSLER – Germany ............................... AWS

H

HAGAFEN Cellars ................................... SWS

HAHN Estate – California ...................AL- SIC

HALL Vinyards – Napa ..............................GC

HALL CREST organic ............................... SIC

HALLECK Vinyards – Sonoma ......AWS-SWS

HALLCREST – California .......................... SIC

HAMILTON RUSSELL – Africa ............... SWS

HANDLEY Cellars– Mendocino .............. JMD

HANGTIME .............................................. SWS

HANNA Winery ....................................... SWS

HANZELL – Sonoma ......................AWS-SWS

HARAS PIRQUE – Chile ......................... SWS

HARDY'S NORTAGE HILL – Australia ....... JB

HARDY'S STMP – Australia ....................... JB

HARDY'S WHISKERS Port – Australia ...... JB

HARE'S CHASE – Australia .................... SWS

HARLAN Estate – Napa ..............AWS - SWS

HARLOW RIDGE ........................................PB

HARTFORD COURT – Sonoma ................GC

HARTLEY & GIBSON Sherries............... SWS

HAWK CREST – Napa ..................AWS -SWS

HARTWELL ................................................PB

HARVEY'S BRISTOL Port ...................... SWS

HAUS AM MARKT – Geramny ...................AL

HAVENMEYER – Germany .................... SWS

HAYMAN & HILL – California...................... JB

HAZY BLUR – Australia .......................... SWS

HEALDSBURG Vinyards – California ........ BB

HEARTLAND – Australia ............................ JB

HEDGES Cellars – Washington.................GC

HEGGIES –Australia ................................JMD

HELIX– Washington .................................... JB

HELRICH – France ..................................... JB

HENDRY – Calif. ......................................... JB

HEINTZ Cellars – Napa .................AWS-SWS

HEINTZ Vinyards – Sonoma....................JMD

HENSCKE – Australia ..............................JMD

HENRI BILLIOT Champagne. ................. AWS

HENRI PERRUSSET – Burgundy........... AWS

HENRIOT Champ. – French ...................... SWS

HENRY'S DRIVE – Australia ...................... JB

HERDING CATS – Africa ............................PB

HERITAGE ............................................... SWS

HERMAN STORY – C. Coast ..................JMD

HERNANOS VILLAR – Spain ..................... JB

HESS Collection – Napa............................GC

HEWITT ................................................... SWS

HEXAMER – Germany ........................... AWS

HIDALGO Sherry – Spain .........................GC

HIDDEN RIDGE ...................................... SWS

HIGH ALTITUDE – Argentina .....................AL

HIGH NOTE – Argentina ............................. JB

HIGH POINT – Argentina .......................... JB

HIRSCH – Austria ................................... AWS

HIRTZBERGER – Austria ....................... AWS

HITCHING POST – C. Coast .........SAWS-WS

HOB NOB – Languedoc ......................... SWS

HOGUE – Washington ................................ JB

HOGUE GENESIS – Washington ............... JB

HOLLYWOOD & VINE – Napa ......AWS-SWS

HONEYRUN Winery – Organic ....... AL - SIC

HONIGS – Napa ......................................JMD

HOOT 1 – Chile ........................................... JB

HORSE PLAY – California ......................... BB

HOUGHTON – Australia ......................... SWS

HOUR GLASS – Napa ...................AWS-SWS

HOUSE – Washington .............................JMD

HOUSE of FRANKIN Champ. .....................AL

HUGEL – Alsace ..................................... SWS

HUIA – New Zealand .................................. JB

HUNDRED ACRES ........................AWS-SWS

HUNTINGTON Cellars – Sonoma ..............AL

HUSIC – Napa ............................................ JB

HYDE d' VALLANE – Napa........................GC

iI

I.Q. RIESLING – Germany ......................... JB

ICEWEIN – Germany ..................................AL

ICI-LA BAS – Mendocino/Ore. .........AWS-SWS

IL Sparkling – Italian ............................... SWS

IL PODERE – C. Coast .................AWS-SWS

IL POGGIONE – Italy ................................ JB

IM Wines ................................................. SWS

INAMA – Italy .............................................GC

INCOGNITO ............................................... BB

INGLENOOK ........................................... SWS

INNISKILLIN – Canada ........................... SWS

IRON HORSE Wine/Spklg. – Sonoma ..........GC

IRONSTONE Vinyards ............................ SWS

IRONY ..................................................... SWS

ISLAND DREAM – New Zealand .............. BB

ISLAND PRINCESS ................................... BB

ISOLE E OLENA – Italy .......................... C&C

ITSAS MENDI – Spain ............................ C&C

J

J. DAVIES – Napa ......................................GC

J. GARCIA ............................................... SWS

J. LASALLE Champ. – French ................ AWS

J. LOHR ................................................... SWS

J. MOREAU & FILS – Loire ....................... BB

J. MOSS – Calif.......................................... JB

J. ROGET Sparkling ............................... SWS

J.C. CLLARS – California.........................JMD

J.J. JACOBSEN...........................................AL

J.J. PRUM – Germany ...............................GC

J.L. COLOMBO – S-Rhone ...........AWS-SWS

J.P. MOUIEX CHATEAU – Bordx. ..............AL

J&H SELBACH – Germany..................... C&C

JABOULET – S-Rhone ...............AWS - SWS

JACKSON TRIGGS – Canada ................ SWSJACOB'S CREEK Wine/Spklg. – Aust. ...... SWS

JACUZZI .................................................. SWS

JADE MOUNTAIN – Calif. ..............CWS-SWS

JAKE FAULT ............................................ SWS

JANASSE – Rhone ................................. AWS

JANSZ – Tasmania ..................................JMD

JANUIK – Washington ...............................GC

JANVIER – Loire ..................................... SWS

JARHEAD RED .......................................... BB

JARVIS – Calif. ........................................... JB

JASMAN – N-Rhone ............................... SWS

JASPER HILL – Australia ...........................GC

JEAN FOLLARD – Beaujolais ................ AWS

JEAN-PIERRE MOUEIX – France ............. BB

JERMANN – Italy ...........................AWS-SWS

JESSIE'S GROVE ..................................... SIC

JIM BARRY Cellars – Australia ...............JMD

JOEL GOTT – California ......................... C&C

JOGUET – Loire...................................... SWS

JOHN DUVAL – Australia ..................BB - GC

JOLIVET – Loire ...................................... SWS

JONATA – C. Coast ................................ AWS

JONESY Port – Australia ...............AWS-SWS

JOSEPH FAMILY– California ...........SIC-SWS

JOSEPH FREIDRICH ..................................AL

JOSEPH PHELPS – California .................. SWS

JUDD'S HILL – Napa .....................AWS-SWS

JUSLYN Vinyards – Napa .............AWS-SWS

JUSTINO MADEIRA – Portugal ..................AL

JUSTINO Madeira ..........................C&C - SIC

JUVEY CAMPS – Spain .......................... C&C

K

K VINTINERS– Washigton ..................... C&C

K.J. MOLITOR RHEINGAU – Germany ......AL

KAENA Wine Co. – C. Coast ...................JMD

KAESLER – Australia .................................. JB

KAIKEN – Argentina ...............................JMD

KANGARILLA ROAD – Australia ................ JB

KAPSCANDY Winery ................................ WG

KARLY .........................................................PB

KARMA Sparkling – California ................JMD

KAZMER & BLAISE Cellar – Calif ......... C&C

KELLER Estate – Sonoma .............AWS-SWS

KEN BROWN – C. Coast .........................JMD

KEN WRIGHT – Oregon ..........................JMD

KENDALL-JACKSON – California .............. BB

KENNETH-CRAWFORD – C. C. .....AWS-SWS

KENNETH VOLK – Calif. ........................... JB

KENWOOD – Calif. ..................................... JB

KERPEN – Germany ............................... AWS

KIANIE Wine kCellars – Calif..................... JB

KILIKANOON – Australia ...........................GC

KIM CRAWFORD – New Zealand .......... SWS

KING Estate – Oregon ............................ C&C

KING ISH ................................................. SWS

KING'S RIDGE – Oregon........................... JB

KINTON – C. Coast ..................................GC

KISTLER – California .............................. C&C

KWI CUVEE – France ................................. JB

KLEIN SONOMA Vinyards ...................... SWS

KLOSTER – Germany .................................AL

KNOLL – Austria ..................................... AWS

KONRAD – New Zealand ...........................PB

KORBEL Sparkling/Wine ........................... BB

KOSTA BROWNE – Sonoma .........AWS-SWS

KRACHER – Austria ............................... AWS

KRIS – Italy ............................................. C&C

KRITER Sparkling / Wine............................AL

KROHN – Portugal ......................................AL

KRUG Champ. – French ..................CWS-SWS

KUMEU RIVER – New Zealand .................GC

KUENTZ – Alsace ................................... SWS

KUKKULA – Calif. ...................................... JB

KULETO Estate – Calif. ............................. JB

KUNDE Estate ........................................ SWS

L

L'ADVENTURE – Calif. ............................... JB

L'ANGEVIN – Sonoma ............................ AWS

L'OSTAL CAZES – Languedoc ............... SWS

L'UAGGIO di GIACOMO – Sonoma ......AWS-SWS

L'ECOLE NO. 41 – Washington ...............JMD

L'OSTAL – Italy ........................................ AWS

la CHABLISSIENNE CRU –Burgdy ............AL

la CARRAIA – Italy .................................. C&C

la CREMA – Sonoma ................................. BB

la DORIA – Italy ...................................... SWS

la FACE – Canada .................................. SWS

la FIORITA – Italy .................................... C&C

la GRANIJA – Spain ..................................GC

la INA – Spain ..........................................SWS


la JOTA – Napa .........................................GCla JOYA Gran Reserva – Chile................... JBla MAROUETTE Organic ......................... SICla MOZZA – Tusany ............................... SWS la NINA – Argentina ................................. JBla POSSTA – Argentina ............................GCla POUSSIE – Loire ................................ AWSla ROCCA – Organic ..................................PBla SCOLCA – Italy .................................. SWSla SIRENE – Napa ..................................JMDla SPINETTA – Tuscany ........................ SWSla TERRE ............................................... SWSla TOLEDANA – Italy .............................. SWSla VALANTINA – Italy ................................GCla VIELLE FERME – S-Rhone ................ SWSLABOURE ROI – W-Burgundy............... SWSLACROSSE – Napa .................................AL

LADERA – Calif. ...................................... JBLADOUCETTE – Loire ........................... AWSLAETITIA – Wine/Spklg. ...............AWS-SWSLAGARIA –Veneto .................................. SWSLAGONE – Italy .........................................GCLAGOSTA VINHO VERDI – Portugal .........ALLAIL Vinyards – California...................... C&CLALANDE ...................................................ALLAIRD FAMILY Estate ............................. SICLAKE CHALICE – New Zealand ................ JBLAKE SONOMA – Calif. ............................. JBLAMURA – Italy ......................................... JBLE FAUX FROG – France .......................... JBLITTORAI – California .............................JMDLIVINGSTON Cellars – California ............. JBLIVIO FELLUGA – Italy ............................. JBLOAN – Australia .................................... SWSLOIMER – Austria ..........................AWS-SWSLOKOYA – Napa ........................................GCLOMBARDO Port.................................... SWSLONDER – Mendocino ..................AWS-SWSLONG BOARD – Sonoma ......................JMDLONG HOP – Autralia ............................ SWSLONG MOUNTAIN – Africa ................... SWSLOG NECK – Africa .............................. SWSLONG SHADOW – Washington ............ C&CLONGORIA – C. Coast ...........................JMDLORING WINE CO. – C. Coast ....AWS-SWSLORINON – Spain ....................................GCLOS VASCOS – Chile ............................ SWSLOT 205 Winery – California ................. C&CLOUIS BERNARD – Burgundy ................. BBLOUIS GUNTRUM – Germany ........BB - GCLOUIS JADOT – France ...................BB - GCLOUIS MARTINI – Napa ............................ JBLUCA – Argentina .....................................GCLUCE – Tuscany .................................... SWSLUCENTE – Tuscany ............................. SWS

LUCIEN ALBRECHT Spklg. ..................... SICLUCAS & LEWELLEN ...............................ALLUCCIO – Italy ........................................... JBLUDWIG LEWHAUS – Germany ...............PBLUIGI BRUNELLLI –Italy ....................ALLUIS CANAS –Spain ....................................... SWSLUNA ...................................................... SWSLUNA di LUNA Spklg. /Wine – Italy ....... SWSLUPICAIA – Italy ........................................GCLURTON – Argentina ................AWS - SWSLYETH – Sonoma ...................................... BBLYNMAR Winery – California ................. C&CLYNX – Africa .............................................PB

M

Mac MURRAY RANCH – Sonoma ............. JBMacPHAIL FAMILY – C. Coast .........AWS-SWSMACARIO – Italy .................................... C&CMACON LUGNY – W-Burgundy .......CWS-SWSMACROSTI Winery – Sonoma ...............JMDMACULAN – Italy ................................... C&CMADDOG & ENGLISHMAN – Spain ............. JBMAESTRACCI OORSICA –France ............ SWSMAGAINE Champ – French ................... SWSMAISON KUENTZ-BLAS – Alsace ............ AWSMAR de FRADES – Spain .......................... JBMAKOR – C. Coast .......................AWS-SWSMAKULU – Africa ....................................... JBMAN Vintners – Africa ............................ SWSMANSFIELD Winery – Napa .........AWS-SWS MANTRA – Sonoma ......................AWS-SWSMANYANA – Spain ..................................... JBMAPENA – Argentina ...............................GCMARASKA ..................................................ALMARC BREDIF – Loire ........................... SWSMARC COLIN – Burgundy ...................... WGMARC KEYDENWEISS – Alsace ..............GCMARCHESI di BAROLO – Italy ...........AWS-SWSMARCHESI di GRESY – Italy....................GCMARCO NEGRI Sparkling .........................GCMARGAN – Australia ..................................PBMARGARET'S Vinyards – Calif. .................ALMARIETTA Cellars – Calif. ......................... JBMARILYN ....................................................PBMARK WEST – Calif. .................................. JBMARKHAM Winery ................................. SWSMARQUES de ARIENZO – Spain .......... SWSMARQ. de CABERRES – Spain ............. SWSMARQUES de GRINON – Spain ............... JBMARQUES de MONSTROLSpklg ..............ALES de RISCAL – Spain .......................... SWSMARQUES LIEN – Argentina ...................GCMARQUES MURRIETA – Spain............. SWSMARQUES PHILIPS – Australia............. SWSMARQUIS de LATOUR Spklg. – French .... SWS

MARRASO – Argentina .............................PBMARTIN CODEX – Spain ........................... JBMARTIN & WEYRICH ........................... SWSMARTINI & ROSSI Wine/Champ. – Italy .. BBMARTINELLI Vinyards – Calif. ................... JBMARWOOD Champagne .......................... BBMASI – Italy ...............................................GCMASO CANALI – Italy ................................ JBMASON Cellars ...................................... SWSMASON/POMELO – Napa ..................... AWSMATANZAS CREEK – Sonoma .................GCMATEUS – Portugal ............................... SWSMATTHEWS Cellars – Washington .........JMDMATUA VALLEY – New Zealnd ............. SWSMAUI Sparkling ..................................... SWSMAVERICK – Australia ........................... SWSMATARIKI – New Zealand ..........................ALMAYACAMAS – Napa ............................. AWSMAZONNI – Italy ....................................... JBMcMANIS FAMILY – California ...............JMDMcWILIAMS-HANWOOD – Australia ......... JBMEDERANO TINTO – Spain ......................PBMEDIEVO – Spain ......................................ALMEDUSA ................................................. SWSMELILO Pot ............................................ SWSMELIS – Spain .........................................JMDMELKA ...................................................... SIC MELVILLE Winery – C. Coast .......AWS-SWSMELINI – Tuscany .................................. SWSMENDOCINO Farms – Calif. ..................... JBMEO CAMUZET – W-Bordeaux ............. SWSMER SOLEIL – C. Coast ...............AWS-SWSMERIDIAN Vinyards ............................. SWSMERRY EDWARDS – Sonoma ..............JMDMERRY VALE Vinyards .......................... SWSMESH – Australia ....................................JMDMESSMER – Germay ............................. AWS METEOR Vinyards – Napa ...........AWS-SWSMETHVEN – Oregon ................................ SICMETTLER ................................................. SICMEYER FAMILY – Napa ......................... AWSMEZZACORONA – Veneto ................... SWSMI SUENO – Napa ..................................JMDMIA'S PLAYGROUND ................................ BBMICHAUD Vinyards – California ........... C&CMICHAEL DAVID ....................................... BB

MICHEL COLIN DELEGER – Burgundy .... AWSMICHEL REDDE – Loire ...........................GCMICHELE CHIARLO – Italy .......................GCMIDSUMMER Cellars – Calif. ................... JBMILBRANDT – Calif. .................................. JBMILLS REEF – New Zealand ................. AWSMINER FAMILY – Napa ...........................JMDMINET – Loire ........................................ SWSMINGES – Germany......................AWS-SWS

MIRASSOU – California ............................. JBMO Sparkling – Italian ............................ SWSMOCCAGATTA – Italy ............................ AWSMOET & CHANDON Champ,.– French CWS-SWSMOGEN DAVID...........................................PBMOILLARD .................................................ALMOLLY DOOKER – Australia ........AWS-SWSMOLNAR FAMILY – California ............... C&CMONCHIERO – Italy............................... SWSMONDAVI ............................................... SWSMONETO Spklg. – Italian ....................... SWSMONKEY BAY– New Zealand ................ SWSMONMUUSSEAU – Loire ...........................ALMONROSSO – Italy .................................. JBMONSANTO – Italy ................................... JBMONTANA – New Zealand .................... SWSMONTE ANTICO – Tuscany .........AWS-SWSMONTES Estate – Chile ..........................JMDMONTECELLO – Spain ............................. JBMONTEPELOSO – Tuscany ..........AWS-SWSMONTEVINA ............................................ BBMONTGRAS – Chile ......................AWS-SWSMONTINORE – Oregon .............................ALMONTSARRA Sparkling ...........................GCMONTSTROL Spklg – Australian .......... SWSMOON MOUNTAIN – Calif ............CWS-SWSMOORE'S Creek– Australia .......................ALMOREAU – Burgundy .............................. WCMOREY – Burgundy ................................. WGMORGAN Winery – California ............... C&CMORGANTE – Italy ................................ C&CMORGADIO, Albarino – Spain ..................GCMORRO BAY – Monterey ................ AL -SWSMOSELLAND – Germany .........................AL-MOUNT EDEN ........................................ .SICMOUNT VEEDER Winery ...................... SWSMOUNTAIN VIEW – California ................JMDMOUNTFORD – New Zealand ...................PB

MOUTON CADET– R-Bordeaux ............ SWSMT. DIFFILCULTY – New Zealand ..........JMDMT. NELSON – New Zealand ...................GCMUDDY WATER – New Zealand.............. SICMULDERBOSCH – Africa .........................GCMUELLER – Sonoma ....................AWS-SWSMUELLER CATOIR – Germany .............. AWSMUMM'S – France ................................. SWSMUMM'S NAPA Sparklig ........................ SWSMURPHY-GOODE – California ................. BBMUSCAT OTTONEL – Hungary .................AL

N

NACHTGOLD – Germany .......................... JBNANDO – Italy/Marsala..............................ALNAPA RIDGE ..............................................PBNATHANSON CREEK ............................ SWS


NATIVE 9 – C. Coast .............................. AWSNATURA – Chile ..................................... SWSNAUTILUS – New Zealand......................JMDNAVARRO – Mendocino ...............AWS-SWSNAVARRO CORREAS – Argentina ........ SWSNAVERAN – Spain ..................................... JBNEAL – Napa.............................................GCNEIL ELLIS – Africa ................................ SWSNEPENTHE – Australia .............................. JBNEVADA County Wine Guide– Organic ....ALNEW HARBOR – New Zealand ............. SWSNEW HAVEN – New Zealand.................CWSNEWTON Winery ..........................CWS-SWSNEXT – Oregon ...................................... C&CNEYERS Vinyards – Napa ................... SWSNIEBAUM COPPOLO ............................. SWSNICHOLAS COLE – Washington ..............GCNICKEL & NICKEL – California ............. C&CNICOLAS FEUILATTE – France ........... C&CNICOLAS POTEL ..................................... WGNIELLON – W-Burgundy ........................CWSNIGHT HARVEST – Calif. .......................... JBNIGHT TRAIN ............................................. JBNINE STONES – Australia ..................... SWSNOBILISSIMA – Italy ..................................PBNOBILO – New Zealand ............................. JBNONINO – Italy ......................................... JBNONO FRANCO Spklg. – Italian ..AWS-SWSNORMA JEAN ............................................PBNORTH By Northwest – Washington ..... C&CNORTH BERKELEY – France .................JMDNORTHSTAR – Washington .........AWS-SWSNOVELTY HILL ...................................... SWSNOVY Family Wine – California ............ C&CNOW & ZEN – France ................................ JBNOZZOLE – Italy ...............................BB - GCNUEVO MUNDO Organic ........................ SICNUGAN – Australia ....................................PBNUMANTHIA TERMES ........................ C&CNUOVACAPPELETTE Organic ................ SIC

O

OASIS .........................................................PBOBERON ................................................ SWSOJAI Vinyards – C. Coast ............AWS-SWSOKO – France/Italy .................................... JBOLD TIBIILISI – Georgiia ....................... SWSOLIVERHILL – Australia .............................PBOLIVIER LEFLAIVE – Burgundy ............ AWSONE TRUE VINE ................................... SWSOPICI – California/Italy ..............................ALOPOLO Vinyards – Calif. .......................... JBOPUS ONE – Napa ................................ AWSORGANIC VINTNERS ............................. SIC

ORGANIC WINE WORKS ............... AL - SICORIN SWIFT Cellars – Napa .................JMDORLEANS HILLS – Organic ............ AL - SICOROGENY Vinyards – Calif. .........CWS-SWSOROYA – Spain ...................................... SWSOSBORNE Port – Portugal ....................... JBOSBORNE Sherry – Spain ....................... JBOSBOURNE SOLAZ – Spain................. SWSOSTERTAG – Alsace ............................. SWSOUR DAILY RED Organic ........................ SICOVERSTONE – New Zealalnd ................... JB OXFORD LANDING – Australia ..............JMDOYSTER BAY – New Zealand ................ SWS

P

PACENTI – Tuscany ............................... SWSPACIFIC PEAK – Calif. ............................... JBPACIFIC RIM .......................................... SWSPAGE WINE Cellars – Napa .........AWS-SWSPAGGIO – Veneto .................................. SWSPAHLMEYER – California ...................... C&CPALA – Italy ............................................ SWSPALACIO de la VEGA – Spain ............... SWSPALACIOS REMONDO – Spain .......AWS-SWSPALADIO – Italy...................................... C&CPALI Wine Co. – C. Coast .......................JMDPALM BAY IMPORTS ............................. AWSPALMAZ Vineyards – Napa ..........AWS-SWSPALMNA – C. Coast ......................AWS-SWSPALMES d' ORO – France ..................... C&CPANTHER CREEK – Oregon ................... SIC PAPAPIETRO PERRY – Sonoma .....AWS-SWSPAPIO ..................................................... SWSPARADIGM Winery – Napa ....................JMDPARAISO Vinyards. – Calif. ....................... JBPARAS – Calif. .......................................... JBPARCEL 41 .................................................PBPARDUCCI ............................................. SWSPARINGA Spklg./Wine – Australia ........ SWSPARSON'S FLAT – Australia ...................... JBPASCAL JOLIVET – Loire ...................... AWSPASCUAL TOSO – Argentina .................JMDPASO CREEK ........................................ SWSPATZ & HALL – Napa ....................AWS-SWSPAUL BARA Champ. – French.............. AWSPAUL CHENEAU Spklg. – Spanish............... SWSPAUL HOBBS Winery – California ......... C&CPAUL LATO – C. Coast .................AWS-SWSPAUL MASSON ...................................... SWSPAUL MATTHEW .................................... SWSPAVI Winery ............................................ SWSPAVILLON Winery – California ............... C&CPAX WINE Cellars – Sonoma .......AWS-SWSPAZO BARANTES – Spain .................... SWS

PEACHY CANYON – C. Coast ...............JMDPEAY Vineyards – Sonoma ...........AWS-SWSPECCHENINO – Italy ............................. AWSPECOTA – Calif. ......................................... JBPEDRONCELLA – Sonoma ....................JMDPEGASUS BAY – New Zealand ............. SWSPEIRANO Estate – Calif. ............................ JBPEJU – Calif. ............................................. JBPELTER STATION .................................. SWSPELTON HOUSE ...............................BB - GCPENFOLDS Pot/Wine– Australia ........... SWSPENASCAL – Spain .................................. JBPENLEY Estate – Australia .......................GCPENNER-ASH – Oregon ....................... JMDPEPI – Sonoma ........................................BBPEPPER BRIDGE – Washington ..........C&CPEPPERWOOD ........................................BBPERE ALESANDRO – Itay ....................... JBPERE PATRIARCHE – Rhone .................. ALPEROPAN – Veneto .................... AWS-SWS

PERRIER JOUET Wine/Spklg.–France ... SWSPERRIN – S-Rhone .............................. SWSPERRONE ELIO – Italy .................AWS-SWSPERROT MONOT– R-Burgundy ......... SWSPERRUSSET – W-Burgundy ................ SWSPETALUMA – Australia ........................ SWSETER LEHMANN – Australia .................. GCPETER MICHAEL Winery– California ...C&CPETER PAUL – Napa ...............................GCPETER VELLA – California ...................... JBPETITE BISTRO – France ........................ BBPEWSEY VALE – Australia .....................JMDPHIFER--PAVITT – Calif. ........................... JBPHILIPE FAURY – N-Rhone................... AWSPHIPPONNAT Champ. – French ......AWS-SWSPIANCORNELLO – Italy ......................... C&CPICKET FENCE ...................................... SWSPICO MADAMA – Spain ............................. JBPIERI – Tuscany .................................... SWSPIERRE JEAN – Vin de Pays .....................PBPIERRE GIMONNET Champ. –French...AWS-SWSPIERRE-JOUET Sparkling ........................ SWS PIERRE PETERS Champagne .............. AWSPIGHIN – Italy ............................................GCPIKE & JOYCE – Australia ..................... SWSPILLAR BOX – Australia ............................ JBPILLITTEN Estate .......................................AL PINA Cellars – California ....................... C&CPINE RIDGE Winery – Calif. ...................... JBPINE & POST – Washington .................... SICPINK DOG – Calif. ..................................... JBPINK KNOT – Australia ........................... SICPINOT EVIL – Vin de Pays.........................PBPIOCHO .................................................. SWS

PIO CESARE – Italy ......................AWS-SWSPIPER HEIDSIECK Champ./Wine– France ....... BBPIPER SONOMA Wine/Sparkling ............. BBPIPER'S BROOK – Australia ...................GCPIPING STRIKE – Australia ....................... JBPIQUERUS – Spain ................................ C&CPIRA LUIGI – Italy .................................. AWS PIRA BOSCHIS – Italy ........................... AWSPIRATHON – Australia .......................... SWSPIRRAMIMMA – Australia ..........................PBPISONI ...................................................... SICPLACIDO – Veneto/Tuscany .................. SWSPLANETA – Italy ............................AWS-SWSPLUMPJACK Winery – Napa ..................JMDPOCAS TERRAS Port – Portugal ..............ALPODERE Poggio Scalette – Italy .......... C&CPODERE SACUTTI – Italy ..................... C&CPOGGIO ANTICO – Tuscany ........AWS-SWSPOL ROGER Champ. – French ....AWS-SWSPOLIZANO – Tuscany ...................AWS-SWSPOLKA DOT – Germany ............................ JBPOMELO ................................................. SWSPOMMER Champ. – Frnch ................... SWSPONT d'AUVIGNON – France.................... JBPONZI – Oregon........................................GCPOTARI Sparkling. – Italian ................... SWSPORTO CRUZ – Portugal .......................... JBPOUILLY FUME –Lorie ..........................CWSPRAGER – Austria ........................AWS-SWSPREMAIT – Ronania ..................................ALPRETESI – Italy ...................................... C&CPREVAIL ................................................. SWSPIRCAS NEGRAS Organic ...................... SICPRIDE MOUNTAIN – Napa .......................GCPRIMA MANO – Itay................................... JBPRINCIPESSA Spklg. /Wine – Italy ....... SWSPRINCIPATO – Italy ................................ SWSPRIVATE RESERVE – California ........... C&CPRIVATE STOCK – California ....................ALPROVENANCE Vinyards – Calif ..CWS-SWSPRUNOTTO – Italy ................................. C&CPUERTO VIEJO – Chile .............................AL

Q

QUADY ................................................... SWSQUENARDO – Frnce .............................. SWSQUERCIABELLA – Tuscany ..........AWS-SWSQUILCEDA CREEK – Calif. .....................JMDQUINTA do CARMO – Portugal ...... AL -SWSQUINTA do CRASTO – Portugal...............GCQUINTA do DORADO–Portugal. ........... AWSQUINTA do INFANTADO Port – Portugal ..........ALQUINTA do VESUVIO – Portugal ....................C&CQUINTESSA – Napa .....................AWS-SWS


QUIPE ..................................................... SWSQUIVIRA Estate – California ................... C&C

r

R Winery – Australia ............................... SWSRH PHILLIPS – Yolo County ...................... BBRL BULLER – Australia .............................PBRADIO COTEAU – Sonoma ....................JMDRADOG – C. Coast ....................................GCRAIMAT – Spain ..........................................PBRAMEY Wine Cellars – California .......... C&CRAMON BABLOA – Spain .......................... JBRAMONET – W-Burgundy ...................... SWSRAMOS PINTO ................................. AWS-SWSRAMPOLLA – Tuscany ..................AWS-SWSRAMSAY – Napa ......................................JMDRANCHO ZABACO – Sonoma ................... JBRARE WINE CO. – Spain ..............AWS-SWSRAVENEAU – W-Burgundy .................... SWSRAVENSWOOD ...................................... SWSRAVENTOS Spklg. – Australian ............. SWSRAY'S STATION ......................................... BBRAYMOND – Calif. ..................................... JBRAYUN – Chile .........................................JMDRAZOR EDGE – Australia .........................GCREAL – Spain.......................................... SWSREALM Cellars – Napa ..................AWS-SWSRED BANK – Australia ............................JMDRED BICYCLETTE – France ...................... JBRED CAR – C. Coast .....................AWS-SWSRED DIAMOND ....................................... SWSRED GUITAR – Spain ................................ JBRED ROCK – California .............................. JBRED TRUCK............................................ SWSRED WOOD CREEK – California ............... JBREDCLIFFE – New Zealand ................... SWSREGIS MINET – Loire ............................. AWSREGUSCI ....................................................PBREILLY'S – Australia ...................................PBREINHARTSHAUSEN – Germany ......... SWSREININGER – Washington ......................... JBRELIC – Mendocino .......................AWS-SWSRENE BARBIER – Spain ........................ SWSRENIERI – Italy ....................................... C&CRENWOOD ............................................. SWSREVANA Family Vynds – Calif/Ore. ....... C&CREVERDY – Loire ................................... SWS REX GOLIATH – Calif. ................................ JBREX HILL Vineyards – Oregon ................JMDREYNOLDS FAMILY – Napa .....................GCRIBOLI FAMILY ...........................................ALRICARDO SANTOS – Argentina ...............GCRIDGE Vineyards – California ................ C&CRISATA – Italy ............................................. JBRIUNITE – Italy ....................................... SWS

ROAD 31 Wine Co – California .............. C&CROAR – C. Coast .....................................JMD

ROBERT CHADDERDON SELECTIONS ....... JBROBERT CHEVILLON –Burgundy ......... AWSROBERT CRAIG – Napa ...........................GCROBERT DENOGENT – Burgundy ........ AWS ROBERT FOLEY – Napa .........................JMDROBERT JASMIN – Rhone .................... AWSROBERT SINSKEY – California ............. C&CROBERT STEMMLER – Calif. ................... JBROBERT TLBOT – Calif. ........................... JBROBERTSON Estate – S. Africa ................ALROBINSON FAMILY – Calif. ..................... SICROCCA ALBINO – Italy .......................... AWSROCCA DELLE MAICE – Tuscany ............AWS-SWSROCCA Vineyards – Napa ........................GCROCCOLO GRASSI – Italy ..................... C&CROCHFORD – New Zealand .................. SWSROCINANTE ........................................... SWSROCK & VINE .............................................PBROCK BARE – Australia ............................. JBROCK RABBIT – Calif................................. JBRODNEY STRONG Winery .................... SWSROEDERER Estate Spklg. ...........AWS-SWSROESSLER – Sonoma ..................AWS-SWSROLAND LAVANTUREUX – Burgundy ..... AWSROLF BINDER – Australia .........................GCROMANELLI – Italy ....................................ALROMANET Port ..................................... SWSROMBAUER – Calif. ................................... JBROOT 1 – Chile ........................................... JBROSEMOUNT – Australia ....................... SWSROSENBUM ............................................ SWSROSS NORTHRIDGE – Australia...............PBROSTAING – Rhone ............................... AWSROTH ...................................................... SWSROTHSCHILD – Languedoc ................... SWSROULOT – R/W-Burgundy ..................... SWSROUND HILL ........................................... SWSROUND POND ......................................... SICROY Estate ............................................. SWSROYAL OPORTO Port – Portugal .............. JBROYAL TOKAJI CO. – Hungary ................GCRUBICON Estate – Napa ....................... AWSRUDD Estate – California ..................... C&C RUFINO – Italy ........................................ SWSRUGGERI Spklg.– Italian .............AWS-SWSRUGHETTI – Veneto .............................. SWSRUINAR T – France .................................... JBRUSACK – C. Coast ......................AWS-SWSRUST en VERDE – Africa ........................... JBRUTHERFORD HILL ............................... SWSRUTHRFORD RANCH ............................ SWS

S

7 DEADLY ZINS – California .................... BBSA PRUM – Germany ............................. SWSSACRED HILLS –New Zealand .............. SWS SAG ELANDS Vinyards – Wash. ...CWS-SWSSAINT HELENA ROAD Calif. ................... SICSAINTSBURY – Caneros .........................JMDSALENTEIN – Italy .................................. AWSSALMONCREEK .........................................PBSALON Champagne ..................................GCSALVARD – Loire .................................... SWSSAMANTHA STARR – C. Coast ..............JMDSAMSARA ............................................... SWSSAMUELS GORGE – Australia .............. SWSSAN ANTONIO ............................................ALSAN GUISEPPE – Itay ................................ JBSAN PATTRIGANO – Italy .............AWS-SWSSAN QUIRICO – Italy .............................. C&CSANDEMAN – Portugal ...........................SWSSANDOVAL – Napa ................................... BBSANFORD ............................................... SWSSANFORD X-Dry Champagne ....................PBSANTA ALICIA Reserve – Chile .........AL - PBSANTA ANA – Argentina ............................ JBSANTA EMA – Argentina ........................JMDSANTA JULIA Organic – Arg. ................. WGSANTA MARGHERITA Wne/Spklg. – Italy ..... SWSSANTA RITA – Chile .............................. SWSSANTA SILVIA – Argentina ..................... SWSSANTA SOFIA – Italy ................................. BBSANA ERESA – Itay.................................... JBSARTORI – Veneto ................................. SWSSASSICAIA – Italy....................................GCSAUSAL Vineyards – Sonoma ..................GCSAUVIGNON REPUBLIC – Sonoma ......GCSAUVION – Loire .................................... SWSSAXUM – C. Coast ........................AWS-SWSSCAVINO – Italy ..................................... AWSSCHARFFENBERGER Sparkling ........... AWSSCHEFFIELD Port/Sherry/Marsala ............ JBSCHERRER Winery – Sonoma .......AWS-SWSSCHNIEDER – Germany ........................ AWSSCHLOSS SCHOENBORN – Germany .........ALSCHLOSS VOLRADS – Germany ..............ALSCHLUMBERGER – Alsace ................... SWSSCHMITT SOHNE – Germany .................. BBSCHRAFFNBERGER Spklg.................... SWSSCHRAMSBERG Sparkling – California .......GCSCHRADER – Calif. ................................... JBSCHUG – Sonoma .....................................GCSCHWEIGER Vinyards – Napa ............. AWSSCREW KAPPA – Napa ............................ BBSEA SMOKE Cellars – C. Coast .............JMDSEAVIEW Spklg. – Australian ......AWS-SWS

SEBASTIAN Vineyards ........................... SWSSEBEKA – Africa......................................... JBSEGHESIO Vineyards – Sonoma..........JMDSEGURA VIUDAS Spklg. –Spainish ....AWS-SWSSELAKS – New Zealand ............................GCSELBYWinery – Sonoma .........................JMDSELENE – Napa.............................AWS-SWSSELLA & MOSCA – Italy ............... AWS-SWSSELVAPIANA – Italy ............................... C&CSENORIO de SAN VICENTE – Spain .... C&CSEPS Estate – California ........................ C&CSEPTIMA – Argentina ............................ SWSSEQUOIA GROVE – Napa ........................GCSEEGIO BARALE – Itay ............................. JBSERGIO CARLEI – Australia .................. AWSSERGIO MOTTURA – Italy.................... C&CSETTI PONTI – Italy ..................................GCSEVEN DAUGHTERS ............................. SWSSEXTO – Spain ........................................JMDSHAFER Vynyds – California ................. C&CSHEA – Oregon .............................AWS-SWSSHERWOOD – New Zealand .....................PBSHIRVINGTON – Australia ......................... JBSIDURI – California/Oregon ................... C&CSIGIO – Spain ......................................... SWSSIGNORELLO Vinyards – Napa .............JMDSILVER .................................................... SWSSILVER STAG – Napa ................................GCSILVER OAK – Napa ......................AWS-SWSSILVER PALM ............................................ BB

SILVER VALLEY Spklg. – California.............SICSILVERADO Vineyards – Napa ................GCSILVIO NARDI – Italy .................................GCSIMI Winery ............................................. SWSSIMONNET FEBVRE Wine/Spklg – France ... SWSSINE QUA NON – California ...................JMDSINGLE Vineyards – Sonoma .................... JBSINGLEBACK – Australia ......................... SICSIRITA – Napa ...............................AWS-SWSSLAUGHTERHOUSE – Calif. .................... JBSMASHED GRAPES ............................... SWSSMITH & HOOK – Napa .............................ALSMITH WOODHSE Port ......................... C&CSMOKING LOON ....................................... BBSNOQUALMIE Winery ............................ SWSSOCKEYE – Chile ..................................... SICSOKOL BLOSSER – Oregon ..................... JBSOLAIRE ................................................. SWSSOLARIS .................................................CWSSOLAZ – Spain .......................................... JBSOLDERA – Tuscany .....................AWS-SWSSOLDO – Italy .............................................ALSOLENA – Oregon...................................JMDSONOMA COAST ......................................GCSONOMA CUTRER – Sonoma ..................GC


SONMA Reserve ........................................ JBSOTER Wine/Spklg. – Oregon ......AWS-SWSSOUVERAIN ........................................... SWSSPADINO NERO – Italy ............................. BBSPALLETTI – Italy ...................................... BBSPARR Wine /Spklg. – France ............... SWSSPELLBOUND ........................................ SWS SPRING VALLEY – Washington ...AWS-SWSSPORTOLETTI – Italy ........................... C&CST. CHRISTOPHER – Germany .................ALST. CLEMENT – Napa ...................AWS-SWSST. FRANCIS ............................................. BBST. GABRIEL – Germany ........................... JBST. HALLET – Australia .......................... SWSST. JEAN – Languedoc .......................... SWSST. MARTIN – Languedoc .......AL-AWS-SWSST. SUPERY ............................................... BBSTAG'S LEAP – Napa ...................AWS--SWSSTARLIGHT Vinyards – Sonoma..AWS-SWS STARLING CASTLE – Germany ................. JBSTE. MICHELLE ...................................... SWSSTEELE ................................................... SWSSTELLA – Italy ........................................ C&CSTELLINA di NOTTE – Italy ................... SWSSTELTZNER – Napa ................................JMDSTEPHEN VINCENT – California ............JMDSTERLING Vineyards ....................CWS-SWSSTEWART Cellars – Napa .......................JMDSTICKS – Australia ..................................... JBSTIMSON Estate ..................................... SWSSTOLPMAN – C. Coast .................AWS-SWSSTONE Cellars ........................................ SWSSTONECAP ............................................. SWSSTONEHEDGE ........................................ BBSTONELEIGH – New Zealand ................ SWSSTONESTREET – Sonoma .......................GCSTORRS – Calif. ........................................ JBSTORYBOOK MT. – California ............... C&CSTRACCALI – Tuscany .......................... SWSSTRUB – Germany ................................. AWSSUMMERLAND ....................................... SWSSUSANA BALBO – Argentina ...................GCSUTTER HOME Winery .......................... BBSWANSON – Calif. ...................................... JBSWITCHBACK RUDGE – Napa ...............JMDSYCAMORE LANE .................................. BBSZEKSARON – Hungary ............................AL

T

3 BLIND MOUSE .................................... SWS3 RINGS – Australia ................................ SWS337 ...................................................... SWSTABLAS CREEK ...................................... SWS TAFT STREET .............................................ALTAGONIUS – Spain .................................... JB

TAIT – Australia ...........................................PBTALTARNI – Australia .................................GCTAITTINGER Champagne .........................GCTALLEY – Calif. ........................................... JBTALTARNI Sparkling ................................GCTALUS BRECK – Australia ..................... SWSTANGLEY OAKS – Calif. ............................. JBTEMPRA TANTRUM – Spain ...................... JBTERLANO CHAPOUTIER– Australia ......... JBTERLATO – Calif. ........................................ JBTHE JIBE – New Zealand ........................... JB TERREDAVINO – italy ............................. SICTINTO FIGUERO – Spain ........................... JBTIO PEPE – Spain....................................... JBTOAD HOLLOW – Calif. .............................. JBTOMERO – Argentina ............................... JBTORMARESCA – Italy ............................ SWSTORRES – Spain .................................... SWSTORRSELLA – Veneto ............................ SWSTOSTI Sparklig – Italian......................... SWSTOTT'S Champagne – California ............... JBTRADE WINDS ...................................... SWSTRAMIN – Italy ........................................ C&CTRAVAGLINI – Italy ................................. AWSTREANA – C. Coast ..........................BB - GC

TREFETHEN Vinyards – Napa ........AWS-SWSTRES OJOS – Spain .................................. JBTRES SABORES – Calif. ............................ JBTREVOR JONES – Australia .................. SWSTRIMBACH – Alsace ......................CWS-SWSTRINCHERO – California ........................... BBTRINITY HILLS – New Zealand .................. JBTRINITY OAKS – California ....................... BBTRINQUEVEDEL – S-Rhone .................. SWSTRITONO – Argentina .................AWS-SWSTRIVENTO – Argentina ........................... SWS TRUCHARD Vineyards – Caneros ..........JMDTRUMPUTER – Argentina ................... SWS TSCLARKE – Australia ........................... SWS TUA RITA – Italy ..................................... C&CTUDOR – C. Coast ............................BB - GCTUNNEL of ELMS ................................... SWSTURKEY FLAT – Australia .........................GCTURNERS CROSSING – Australia ............ SWSTURNING LEAF – Calif./Germany ............. JBTUSK N RED ........................................... SWSTUSCAN HILLS – Tuscany ..................... SWSTWENTY BENCH........................................PBTWIN FIN – California ................................. JBTWIN VALLEY – California ......................... JBTWISTED ZIN.......................................... SWSTO ANGELS – Calif..................................... JBTWO HANDS – Australia ............................ JBTWO UP – Australia.................................... JBTWO MT . WATERS – Washington .......... SIC

TWO TONE FARMS ............................... SWSTWOMEY – Napa ..........................AWS-SWSTYRUS EVAN – Oregon ..........................JMDTYRRELL'S – Australia ......................AL-SWS

v

VAL di SUGA – Italy ...................................GCVAL de VID – Spain ................................ SWSVALENTIN BIANCHI – Argentina ............. JBVALLE REALE – Itlay .............................. C&CVALLEY OF THE MOON – Calif. ................ JBVALLONE – Italy ........................................GCVAMPIRE ................................................. SWSVARNER .................................................. SWSVASSE FELIX – Australia ........................JMDVAZA – Spain .......................................... SWSVEGAS 3 – Spain ........................................ALVENICA – Italy ........................................ SWSVENDANGE ............................................ SWSVENDI – Italy ...............................................ALVENTANA Estate – Monterey .....................ALVERAISON-Krupp Bros. – Napa .............JMDVERAMONTE – Chile ............................. SWSVERDILLAC – Bordeaux .............................AL VERITE – Napa ..........................................GCVERSASI – Italy .......................................... JBVEUVE CLIQUOT Champagne...............CWSVEUVE de VERNAY Splkg.– French...............AWSVIADER – Calif. ........................................... JBVIDAL FLEURY – S-Rhone ....................... SWSVIE di ROMANS – Italy ........................... AWSVIETTA – Italy ............................................GCVIGNALTA – Italy .................................... C&CVILAFONTE – Africa ..................................GCVILLA CAFFAGIO – Itay ............................. JBVILLA CREEK – C. Coast ..............AWS-SWSVILLA GUILLA – Italy ..............................CWSVILLA MARIA – New Zealnd .................. SWSVILLA MT. EDEN ..................................... SWSVILLA POZZI – Veneto ........................... SWSVILLA ROSA – Italy ....................................ALVILLAINE – R-Burgundy ......................... SWSVILLALTA – Itay ........................................... JBVILMART & CIE Champ. – Frnech .......AWS-SWSVINA ALCORTA – Spain ......................... SWSVINA COBOS – Argentina ..................... C&C VINA MOCEN – Spain ................................ALVINA SAN ESTEBAN – Chile .....................ALVINCENTE GANDIA....................................ALVINEDOS de PARAGOS – Spain .......... C&CVINEDOS TERANOBLE – Chile ............. C&CVINEYARD 29 ........................................... SICVINI – Bulgaria ........................................ SWSVINO NOCETO – Calif. .............................. JBVINOPTMA – New Zealand .................... SWS

VINS EL CEP – Spain ............................. C&CVINTIERRA – Argentina ........................... JBVITTOR .......................................................ALVINA MOCEN – Spain ................................ALVINA SALSEDO – Spain ............................GCVINCENTE GANDIA....................................ALVINE CLIFF – Napa .......................AWS-SWSVINUM – Calif. ........................................... JB VISTALBA - – Argentina ........................... JBVITA NOVA ............................................. SWSVITTOR .......................................................ALVOGA – Veneto ....................................... SWS VOLCANO – Hawaii .................................... JBVOLCKENBURG – Germany .....................GCVOLPAIA – Italy.......................................... BBVOLTEO – Spain ......................................... JBVON SIMMERN Estate – Grmany .............ALVOSS – Napa ...........................................JMD

w

W.H. SMITH – Sonoma ..................AWS-SWSW&J GRAMHAM'S – Portugal ................ C&CWAIRAU RIVER – New Zealand ................. JBWALNUT CREST – Chile ........................ SWSWARICKS – Africa ....................................GCWARRES Port ......................................... SWSWATER WHEEL – Australia ........................PBWATERS .................................................... SICWATTLE CREEK ..................................... SWSWATTS – California ................................... SICWEIBEL Champagne ..................................PBWEINBACH – Alsace .............................. SWSWEINGUT SELBACH – Germany ........... C&CWEINHAUS SCHLOSS ..............................ALWEISE & KROHN Port – Portugal ..............ALWENTE Vineyards .................................. SWSWERNER & SOHN .................................. C&CWESTSIDE ................................................. BBWHETSTONE – California ...................... C&CWHITE COTTAGE RANCH – Calif. ........... JBWHITECRAFT – C. Coast..............AWS-SWSWHITEHALL LANE .....................................PBWHITEHAVEN – New Zealand .................. JBWHOOP WHOOP – Australia ..................... JBWILD HORSE .......................................... SWSWILD ROCK – New Zealand ..................... BB WILD Wines Fruit Flavored – Calif. .......... JBWILDBERRY – Australia .............................PBWILL GESSELBRECHT – Alsace ...............ALWILLAKENZIE – Oregon ...........................GC

WILLAMETTE Valley – Ore. ....................AL-GCWILLI SCHAEFFER Germany ................ AWSWILLIAM FEVRE – Chablis .................... AWSWILLIAM HILL – Napa ................................ JBWILLIAM JAMES – Calif. ........................... JB


WILLIAMS SELYEM .................................. SICWINDSON SONOMA –Sonoma ................GCWINDY RIDGE ......................................... SICWINTER – Napa.............................AWS-SWSWINTER HILLS – New Zealand .............. SWSWINZER-KREM – Austria ...........................ALWOLF BLASS – Australia ....................... SWSWOLFGANG – Austria ............................ SWSWOODBRIDGE ....................................... SWSWOODWARD CANYON – Wash.n ......... C&CWYNDAHM – Australia ........................... C&CWYCLIFF BRUT Sparkling – Calif. ............. JBWYNNS – Australia........................AWS-SWS

X

X Y ZIN .................................................... SWS

Y

YALUMBA – Australia ..............................JMDYANGARA PARK – Australia ..................... BBYELLOW GLEN–Australia. ..................... AWSYELLOW TAIL Wine/Spklg. – Australia ...... SWSYSIOS – Spain ........................................ SWS YVECOURT – France .................................PB

Z

Z-D Winery – California ........................... C&CZACA MESA – Calif ................................... JBZAZA – Spain.............................................. JBZARDETTO – Italy .................................. C&CZELLERBACH – Calif. ................................ALZEMMER – Italy ...................................... AWSZENATO – Italy ...................................... C&CZIG ZAG .................................................. SWSZIND HUMBRECHT – France................ JMDZISOLA – Italy ......................................... AWSZONIN – Italy ............................................ SIC

Wine & SpiritSfrom ASiA

A

AKADAMA Plum Wine – Japan .............. SWSAKITA Sake ................................................ BBARAMASA JIZAKE Sake ............................TA

B

BARLEY Shochu ........................................ CHBENTOME Sesame Shochu ....................... JF

C

CHIKUKURIN Sparkling Wine ................... BBCHOKARA Extra Dry Sake........................ CHCHIYUMUSUBI Sake ................................. BBCHOYA Plum Wine ...........................BB - CH

CRAZY MILK Sake .....................................PBCRAZY CRANE Awamori .......................... BB

d

DAI GINJO Sake ........................................ CH

e

EIKO FUJI Sake – Japan ........................ SWS

F

FU-KI Wine ................................................ SICFUSANO TSUYU Shochu .......................... NT

g

GEKKEIKAN Plum Wine/Sake ............... SWSGENBEI SAN NO ONIGOROSHI ............... JFGENSHU Sake ........................................ SWSGINJO PREMIER ........................................ JFGINZA NO SUZUME Shochu ..................... JFGOOD OLD DAY Spirits .............................PB

H

HAKUSHIKA Sake ..................................... BBHAN Soju.................................................... BBHANA Plum Wine .......................................PBHANA HOU HOU Sake ........................... SWSHANAHATO Sake .................................. C&CHATSUMAGO Sake ................................... NTHATKUTSURA Sake ................................... JFHOSHI Sake ................................................ JB HOU HOU SHU Sake ............................. SWS

i

ICHINOKURA Sake .........................C&C - TA

J

JINRO Soju ................................................. JBJUNMAI Sake ............................................. CHJUNMAI DAI GINJO Sake.......................... CHJUNMAI GINJO Sake................................. CHJYUNYO Shochu........................................ NT

K

KAGUYAHIME Sake .................................. BBKAHORI Sake .............................................PBKAIKOUZU Shochu ..................................... JFKAMIKOKORO Sake ............................... C&CKANNOKO Shochu ................................... NTKARATAMBA Sake ..................................... JFKASUMI TSURU Sake ............................ SWSKATANA Sake ............................................ NTKEN DAI GINJO Sake ................................ BBKIKKOMAN Plum Wine .......................BB - JFKIMOTO SHIZENSHU ................................ BB

KINSEN .......................................................PBKIZAKURA Sake ........................................ NTKOMASA Soju ............................................ BBKURO KURISHIMA Shochu ...................... NTKUOMA Soju ........................................... SWSKURUSAWA Sake ...................................... NTKUSSUI Spirits ............................................PBKUSSU MIYANOYUKI Sake .......................PB

M

MASAKURA Sake ...................................... BBMEIBO Sake ............................................ C&CMINOWAMON Sake................................... BBMIYAKO Sake ............................................. CHMIYANOYUKI Sake .....................................PBMOMOKAWA Sake ................................. SWSMOONSTONE ake .................................. SWSMURAI Sake............................................ SWS

N

NAMA Sake ................................................ CHNIGORI Sake .............................................. JFNKAIDO KITCHOMU Shochu ..................... JFNISHINOSEKI Sake ................................ C&CNOBU Sake ................................................. JF

O

OHIKURIN SAKE .................................... SWSOHYAMA Wine ........................................ C&COSAKAYA HOBEI Sake .............................. JFOKUNOMATSU Sake ................................ NTOTOJOYAMA Sake ..................C&C - NT - TAOZEKI Brands .....................................BB - JF

P

POOCHI POOCHI Sparkling Wine ........... BB

r

RICE Shochu ............................................ CHRIHUKI Sake .............................................. BBRYO Sake ................................................... BBRYUKYU-OHCHO Awamori Shochu .......... JF

S

SAWANOI Sake ...................................... C&CSAWAMOTSURU Sake ..........KS -NT -PB -TASETSUGETSUN Sake ............................. PBSHICHI HON MARI Sake ....................... SWSSHICHIKEN Sake ....................................... NTSHOCHIKUBAI Sake .........................CH - PBSHOIN Sake ............................................... BBSILK ROAD Sake ....................................... BBSUNTORY –Japanese Whiskey ............. SWSSUISHIN Sake ......................................... C&CSWEET POTATO Shochu ...........................Ch

T

TAIHEIZAN Sake ..................................... C&CTAKARA Sake .............................................PBTAKARA MSAMUNE Sake ........................ CHTENRANZAN Sake .....................................PBTENSONKOURIN Soju ........................... SWSTOKUBETSU Sake .................................... CHTOMBO Soju ........................................... SWSTORI KAI Soju ............................................ BBTSUKINOKATSURA Sake ...................... C&C

u

UKIYOE Sake ..............................................PBUMEEISHIKI Sake .................................. C&CUMENOYADO Sparkling Sake ..................PB

w

WAKAEBISU Sake .................................. C&CWANOKAWA Sake.................................. SWSWATAIRI BUNE Sake .............................. SWS

Y

YAEGAKI MU Sake .............................. NT- TAYAMADA NISHIKI Sake .............................. JFYAEMARU Shochu ..................................... NT YATSUSHIKA Sake .................................... BBYUKI NO BOSHA Sake ......................... SWSYURI MASAMUNE Sskre....................... SWS

Z

ZUICHO Sake .............................................TA

BeerA

AMSTEL LIGHT – Holland ..........................PBASAH I .................................................NT - TAAUGUSTIN ABBEY Ale – Belgium .............ALAYINGER – Germany ............................. SWS

B

BACARDI SILVER ...................................... ABBARE KNUCKEL Stout .............................. ABBASS Ale .................................................... ABBAVIK PREMIUM ........................................ALBIEKEN BROUWERIJ .................................ALBIERE de BOUCHANIER Ale .....................ALBIRRA MORETTI – Italy .............................PBBITBURGER PILSNER .............................. JBBODDINGTONS PUB Ale .......................... ABBOHEMIA – Mexico ....................................PBBORNEM ABBEY Ale – Belgium ................ALBOUCANIER Ale – Belgium ......................ALBRUEGEL Ale – Belgium ............................ALBUDWEISER .............................................. AB


C

CARLSBERG – Denmark ...........................PB

CARTA BLANCA – Mexico .........................PB

CHANG – Thailand .....................................PB

CHERISH Ale–Belgium...............................AL

CHIMAY – Belgium .....................................PB

COLT 45 ......................................................PB

COOPERS – Australia ............................ SWS

COOR'S ......................................................PB

CORONA – Mexico .....................................PB

CZECHVAR ................................................ AB

d

DE KNINK ............................................... SWS

DINKELACJER ........................................ SWS

DOS EQUIS – Mexico .................................PB

DUVEL – Belgium .......................................PB

e

ECHIGO KOSHIHIKARI ............................. CH

F

FISCHER Amber – France ........................PB

FLYING HORSE ...................................... SWS

FOSTER'S – Australia ...............................PB

FOXBARREL Hard Ciders ..........................AL

FRANZISKANER – Germany.................. SWS

g

GOLDEN DRAAK Ale – Belgium ................AL

GORDON BIERSCH .................................. AB

GOSSER Lager ....................................... SWS

GRIESKIRCHNER – Austrian .....................AL

GRIST SORGHUM RICE Ale......................AL

GROLSCH – Holland ..................................PB

GREENS ................................................. SWS

GUINNESS STOUT – Ireland .................... BB

H

HARBIN Lager ........................................... AB

HARP Lager – Ireland ................................ BB

HEINEKEN – Holland ..................................PB

HINANO ..................................................... AB

HOEGAARDEN .......................................... AB

HURRICANE HIGH GRAVITY ................... AB

i

ICE HOUSE .................................................PB

INNSTADT BRAUEREI – Germany ............AL

J

JAMAICA Ale ...............................................AL

JOHN BARLEYCORN Barley (Seasonal) ..AL

K

KAPITTEL WATOU Ales – Belgium ............AL

KAPSREITER – Austrian ............................AL

KEYSTONE .................................................PB

KILLAN'S .....................................................PB

KING COBRA ............................................ AB

KIRIN BREWERY ....................................... AB

KONA Brewing Co. .................................... AB

KRONENBOURG – France ........................PB

L

LACHOUFE – Belgium................................PB

LAKEFRONT Brewing .................................AL

LANDMARK ............................................... AB

LEFEBVRE .............................................. SWS

LOWENBRAU – Germany ......................... AB

M

MAD RIVER Brewing ..................................AL

MAHARAJAH ......................................... SWS

MENABREA – Italy ................................. SWS

MICHELOB ................................................ AB

MICKEY'S....................................................PB

MILLER .......................................................PB

MILWAUKEE'S BEST ..................................PB

MODELO SPECIAL – Mexico .....................PB

MOLSON – Canada ....................................PB

MNGOZO – Belgium ...................................AL

MOOSEHEAD – Canada ............................PB

MORETTI LAROSSA – Italy .......................PB

MURPHY'S – Ireland .................................PB

N

NATURAL FAMIL ....................................... AB

NEGRA MODELO – Mexico .......................PB

NEWCASTLE Brown Ale – England ...........PB

O

OLDE ENGLISH “800” ................................PB

OLYMPIA .....................................................PB

ORANJEBOOM – Holland ......................... AL

ORION DRAFT – Okinawa ........................ CH

ORVAL TRAPPIST Ale ............................ SWS

P

PABST BLUE RIBBON ...............................PB

PACIFICO CLARA – Mexico .......................PB

PARROT BAY -Malt Beer ........................... BB

PERONI – Italy ............................................PB

PAULANER – Germany ..............................PB

PETRUS Ale Belgium ................................AL

PILSNER URQUELL – Czech. ....................PB

PINKUS – Germany ................................ SWS

PIRATT Ale – Belgium ...............................AL

POPERLINGS Ale – Belgium ....................ALPYRAMID ................................................... BB

r

RED HOOK BREWERY ............................. ABRED STRIPE – Jamaica ............................ BBREDBRIDGE .............................................. ABROLLING ROCK ........................................ AB

S

SAMUEL SMITH – England .................... SWSSAN MIGUEL – Philippines ........................PBSAPPORO – Japan ............................. JF - PBSCHNEIDER – Germany ............................PBSCOTCH de SILLY Ale – Belgium ..............ALSHARKS ......................................................PBSINGHA – Thailand ................................ SWSSMIIRNOFF ICE ..........................................ALSLOEBER ALE ............................................ALSMIRNOFF ICE Malt Beer ......................... BBSMIRNOFF Raw Tea - Malt Beer .............. BBSMITHWICK'S – Ireland ............................ BBSOL – Mexico..............................................PBSPATEN – Germany................................ SWSST. IDES Malt Liquor...................................PBST. PAULI GIRL – Germany .......................PBSTEEL Reserve ...........................................PBSTEELHEAD ...............................................ALSTEINLAGER – New Zealnd ......................PBSTELLA ARTOIS ........................................ ABSTIEGL GOLD – Austria .............................ALSTOCK TOP Bellgiian White ..................... ABSTOUT ....................................................... CHSUNTORY– Japan ......................................PB

T

TAJ MAHAL ............................................. SWSTECATE – Mexico .......................................PBTEQUIZA .................................................... ABTETLEYEnglish Ale – England ...................PBTIGER ......................................................... ABTRAPPISTES .......................................... SWSTRAQUAIR Ale ........................................ SWSTROUBADOUR ...........................................ALTSINGTAO – China .....................................PB

u

UNIBROUE – Canada.................................PB

v

VAN STEENBERGE Ale – Belgium ............AL

w

WARSTEINER – Germany ..........................PBWESTMAILE ........................................... SWS

WILD BLUE ................................................ AB

WIDMER BROS. Brewing .......................... AB

WITTEKERKE .............................................AL

WOLAVERS ...............................................AL

Y

YEBISU – Japan .........................................PB

YOUNGS ................................................. SWS

Z

ZATEC ..................................................... SWS

ZIMA ..........................................................PB

Beer miCro3 PHILOSOPHERS .....................................PB

ANCHOR Brewing Co.. ...............................PB

BIG SWELL IPA .........................................MB

BIKINI BLONDE .........................................MB

BLUE MOON Brewing Co.. .........................PB

COCONUT PORTER .................................MB

DESCHUTES Brewing Co.. .........................PB

HAWAII NUI. ................................................PB

LENEUKUGEL ............................................PB

LOST COAST ..............................................PB

MACTARNAHANS Brewing Co.. .................PB

MAUI Brewing Co ........................................PB

MEHANA Brewing Co.. ...............................PB

MENDOCINO Brewing Co.. ........................PB

NORTH COAST Brewing Co.. ....................PB

PRIMO .........................................................PB

ROGUE ......................................................PB

SAMUEL ADAMS ........................................PB

SIERRA NEVADA Brewing Co.. ..................PB

WAILUA WHEAT ........................................ KB

Beer non-ALCoHoLiCBECK'S – Germany .................................. AB

BUCKLER ....................................................PB

CLAUSTHALER ..........................................PB

COOR'S ......................................................PB

KALIBER – England .................................. BB

O' DOUL'S ................................................. AB

SHARP’S .....................................................PB

ST. PAULI GIRL ...........................................PB

Beer orGAniCBISON Brewing ..................................AL - SIC

BLUE CREK .............................................. SIC

BRASSERIS DE SILENRIEUX ....................AL

BUTTE CREEK Brewing .............................AL

EEL RIVER Brewing ...................................AL


FISH TALE ......................................... AL - SICSANTA CRUZ ............................................ SICSTONE MILL Pale Ale ............................... ABWILD BLUE ................................................ AB

WAterA

ANTIOXDANT Vitamin ................................PBARROWHEAD Spring ................................ JB

B

BADIOT Imported .................................... SWSBRAND OF BRITAIN Spatkling ..................PB

C

CALISTOGA Sparkling Mineral ................. JBCAL PICO ....................................................TACRYSTAL GEYSER Spring/Spklg. .............PB

e

EVIAN Imported ...................................... SWS

F

FEVER TREE Sparkling ..............................PBFIJI Imported ............................................... JBFINE Imported ......................................... SWS

H

HAWAII DEEP BLUE Spring .......................PBHAWAIIAN SPRINGS ..................................PB

i

ICELANDIC GLACIAL H2O ....................... AB

K

KONA DEEP ................................................PB

O

O TAHITI ..................................................... ABO WATER Flavored .....................................PB

P

PARADISE Spring .......................................PB PERRIER Sparkling Mineral ...................... JB

S

SAN PELLEGRINO Sparkling Mineral ....... JBSNAPPLE LYTE Spring...............................PBSNAPPLE Vitamin .......................................PB SOLE Water ............................................... BB

T

TAU Spring ...............................................PB TY NANT Spring Water ............................. BB

v

VOLVIC Impoted ..................................... SWS

VOSS Imported ................................SWS

w

WAWERA Spring/Sparkling ........................PB

miSCeLAneoUS/non-ALCoHoLiC

A

A&W Soda...................................................PB

AGAVE Nectar ........................................ SWS

ALOHA MAID ..............................................TA

AMORETTI .............................................. SWS

ARIZONA Beverages/Drinks ......................PB

ARIZONA Bev. - Big Boy ......................JB-PB

AGOSTURA ............................................ SWS

ARIEL (N/A Wine) ................................... SWS

B

BACARDI Party Drinks............................... BB

BACARDI MOJITO ..................................... BB

BARISTELLA Mixes ................................ SWS

BARTLES & JAMES .................................... JB

BON APPLE TITE (NA Wine) ................. SWS

C

CALISTOGA Juice ...................................... JB

CAL PICO Non-Carbonated Water .............TA

CALPIS Tea .................................................TA

CHATEAU de FLEUR Spklg. (NA) ...........PB-SWS

CINTRON Energy Drink ..............................PB

CLOSE CALL (N/A) ...................................PB

CLUB ......................................................CWS

COCO LOPEZ Mixes ..................................PB

d

D.J. DOTSON Triple Sec ........................... BB

DAILY'S Mixes ......................................... SWS

DAMMANN ............................................. SWS

DECO Chocolate Essence .........................PB

DUET WIalnut Essence ..............................PB

e

EISCH Glassware ..............................BB - GC

ENGLISH SUMMER Mixes .................... SWS

F

4 COPAS ................................................. SWS

FINEST CALL Mixes .................................. BB

FRIDAY Cocktail ............................CWS-SWS

FUNKIN Mixes ....................................... SWS

g

GATORADE Sports Drink ...........................PB

GLEUKOS Energy Drink .............................PB

GVORI Bloody Mary Mix .............................AL

GVORI Cocktail Onions ..............................AL

GVORI/ Stuffed Olives ................................AL

GVORI Dirty Nartini Mix ..............................AL

H

HENRY WEINHARDS Soda .......................PB

HI ISLAND TEA (N/A) .................................PB

HIRSCHMANN Pumpbkin Seed Oil ....... SWS

HORNSBY - Cider ....................................... JB

HULA GIRL Cocktail ............................... SWS

i

IBC Soda .....................................................PB

ILLY CAFE ............................................... SWS

ITOEN Tea ...................................................TA

J

JOSE CUERVO Mixes ...................CWS-SWS

JACK DANEILS Country Cocktails ............ BB

K

KAHLUA RTD .......................................... SWS

KONA JOE'S Coffee ................................... JB

KONA TRADER Tropical Mixes .................PB

L

LANGER Juice ............................................PB

LAPAZ Mines .......................................... SWS

LION Coffee ................................................PB

LOST Energy Drinks .................................. AB

M

MADURO Port .............................................PB

MAJOR PETERS' Mixes ..................... BBMALIBU Mixes ..................................SWSMIKE'S -Prepared Cocktails ................JBMIKE'S Hard Lemonade.......................JBMODMIX Mixes ................................SWSMONSTER Energy Drinks ................... ABMR. TOMATO Bloody Mary .................JBMR. & MRS. “T” Mixes ........................ PB

N

NANTUCKET Nectars ......................... PBNEW YORK Long Isld. Cocktails .....SWSNIC LITE (N/A) .................................... PB

O

180 Energy Drink ................................. ABORANGINA Drinks .............................. PB

Q

QUICK MIX .......................................SWS

QUICK WAYMixes ............................SWS

r

RC COLA ............................................ PB

RED BULL Energy Drink ......................JB

REPUBLIC OF TEA ..............................JB

RIEDEL Glassware ..................AWS-SWS

RIGHTO Mixes .................................... BB

ROCK STAR Energy Drinks ................ PB

ROCK STAR Shots ............................. PB

ROSE'S Mixes ..................................... PB

ROYAL KONA Coffee .......................... PB

ROYAL MILLS Coffee ...........................TA

RUMBA Juice ...................................... AB

S

7-UP Soda ........................................... PB

SAUZA RDT Cocktail/Mixes ............SWS

SENCE ROSE Mixs .........................SWS

SHIRAKIKU MIRIN ...............................TA

SMIRNOFF Cocktails ............. CWS-SWS

SNAPPLE ............................................ PB

SOUTHERN SUPREME Mixes ........SWS

STEWART'S Original Soda ................. PB

STIRRINGS mixes .................. CWS-SWS

SUNKIST Orange Soda ...................... PB

SUNNY DELIGHT Juices .................... PB

SWEET LEAF TEA -Organic ................JB

T

TARANTULA Mix ................................. BB

TEJAVA Premium Tea ......................... PB

THOMAS KEMPER Soda.................... PB

TRADER VIC'S Mixes/Syrups..............JB

TROPICANA Juice .............................. PB

v

VALIENTE Mixes ................................. PB

w

WAILUA SODA WORKS ......................JB

WELCHES ........................................... PB

Y

YAESGAKI Cooking Sake ....................TA

YOO HOO Chocolate .......................... PB


As the #1 brand index source in Hawaii, a spot ad in The Hawaii Beverage Guide

Brand Index is a cost effecent way to expand your brand(s) exposure!

Let us help you maximixes your exposure for your brand(s) today!

Give us a call for futher information @ (808) 591-0049

Newly updated

PROFESSIONAL WINE REFERENCESimple. AccurAte. informAtive.

“Where Experts Go for Answers…

…a boon for both novices and collectors”

– The New york TimesH. Goldberg


$19.95 plus $4.00 (S&H)Resale Programs and Quantity discounts available


Complete glossary of wine grapes, terms,

places and technical information

Explore any subject in depth using our

unique CRoSS-INdexING system

Understanding wine style

Easy-to-use pronunciation guide

Over 300 pages organized alphabetically

.

.

..

Natural HabitatNatural Habitat

CRANE LAKE®

Bring some home to your nest

CRANE LAKE CELLARS . NAPA, CA

CLC.0805 Crane Lake Bev Media ad 10/3/08 12:29 PM Page 1

Date post:	13-Nov-2014
Category:	Documents
Upload:	christopher-teves
View:	1,976 times
Download:	1 times

April 2009 Hawaii Beverage Guide

Documents