april 2011 ohio beverage monthly
DESCRIPTION
The Ohio Beverage Monthly is a magazine for alcohol beverage permit holders in Ohio.TRANSCRIPT
PLUS:
BOOM OR BUSTCan Tequila Continue its Unprecedented Growth?
STATISTICALLY SPEAKINGMarket Your Products to the Right Demographic
PISCO POWERDiscover the Potential
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April 2011
THE WORLD’S #1SELLING BOURBON
THE HIGHEST RATEDNORTH AMERICAN WHISKEY*
THE #1 RYE WHISKEY†
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THE MOST SUCCESSFUL NEW WHISKEY LAUNCH IN
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Jim Beam® and Jim Beam Black® Kentucky Straight Bourbon Whiskey, Jim Beam® Straight Rye Whiskey and Red Stag by Jim Beam® Kentucky Straight Bourbon Whiskey Infused With Natural Flavors, 40% and 43% Alc./Vol. ©2011 James B. Beam Distilling Co., Clermont, KY.*Beverage Testing Institute, Inc. – 2008 Professional Tasting – Chicago, Il. Compared to other top-selling North American whiskeys including
Woodford Reserve®, Wild Turkey® 101, Jack Daniel's® Gentleman Jack, Crown Royal® Blended Whiskey, and Jack Daniel's® No. 7 Black**Based on Nielsen data 11/20/04 – 10/17/09
†Based on latest 13-week Nielsen data through January 8, 2011
CREATIVE ACCOUNT PRODUCTION PROOF READER CLIENT DATEAPPROVALS RELEASE
CONFIRMATION
DATE CREATED DOCUMENT NAME COLORS PROOF VERSION
2/4/11 4226_JB_Trade_Ad_r3.ai CMYK ROUND 3
PROJECT NO: 4226 PROJECT: JB TRADE AD JOB: BEV NET CLIENT CONTACT: KL OPERATOR: TL
TRIM: 8.25”(w) x 10.875”(h) LIVE/TYPE AREA 7.75”(w) x 10.375”(h) BLEED: 8.75”(w) x 11.375”(h) FILE BUILT AT: 100% PROOF SIZE: 100% CYAN MAGENTA BLACKYELLOW
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6pt Jim Beam® and Jim Beam Black® Kentucky Straight Bourbon Whiskey, Jim Beam® Straight Rye Whiskey and Red Stag by Jim Beam® Kentucky Straight Bourbon Whiskey Infused With Natural Flavors,
40% and 43% Alc./Vol. ©2011 James B. Beam Distilling Co., Clermont, KY.
FeatUres
20 Chile hits Fast-FOrWardthis diverse south american nation leverages its wine-friendly geography to gain strength among american consumers.
30 BOOM & BUstis oversupply of agave about to burst the bubble on the tequila business?
46 PisCO POWerthe mystery spirit from south america becomes decidedly less so.
52 WelCOMe tO the iCe ageOn-premise establishments search for better ice solutions, as simple cubes will no longer do.
dePartMents
4 PUBlisher's Message
7 sUPerintendent OF OhiO liQUOr COntrOl rePOrt
9 Message FrOM the OlBa exeCUtive direCtOr
10 & 11 legal issUes
13 last Call
15 events & BeneFits
17 theBarBlOgger.COM
59-62 shOPPing netWOrK
63 WhOlesale PriCe list
73 viOlatiOns
april 2011 OhiO Beverage MOnthly 3
aPril 11
46
20
30On the Coverviu Manent's san Carlos de Cunaco vineyard in santa Cruz area of the Colchagua valley / © red carmenere vine photograph by mattwilson.cl for Wines of Chile.
4 OhiO Beverage MOnthly april 2011
insideOhiO
Ohio Beverage Monthly volume 2, no 4(issn 1065-9846)
www.ohiobeveragemonthly.com
Ohio Beverage Journal (issn 1065-9846) april 2011, vol. 2 no.4.Postmaster, send change of address information to Ohio Beverage Monthly,
37 W. Broad st, suite 480, Columbus, Oh 43215Ohio Beverage Monthly is published monthly for $20 per year and $28 for (2) years.
natiOnal COverage,lOCal advantagethe Beverage network Publications are serviced by Beverage Media group, inc., 116 John street, 23rd Floor, new york, ny 10038. telephone: (212) 571-3232 Fax: (212) 571-4443. www.Bevnetwork.com
Publisher
general Counsel
editor in Chief
executive editor
art director
graphic designer
assistant designer
Ohio art director
Print services Manager
Ohio ad sales
national & regional ad sales
sales Promotion Manager
Circulation
Finance & accounting
Philip a. [email protected]
Jacob C. evans, [email protected]
Molly K. [email protected]
renae C. [email protected]
larry lee [email protected] Buonincontri [email protected] [email protected] Megan W. [email protected]
lee stringham [email protected] 410.519.7034
Megan W. [email protected] slone-spitalnik 212.571.3232 ext. 101 [email protected] roszkowiak 212.571.3232 ext. [email protected]
sylvia [email protected] [email protected] randye [email protected]
editOrial
art & design
Print & PrOdUCtiOn
advertising
OPeratiOns
Publisher's MessageBy PhiliP a. Craig
Ohio attorney general Mike dewine recently announced that he would
like tighter controls on “skill games”. the Columbus dispatch quoted attorney general dewine as saying he doesn't want Ohio to turn into the "wild, wild west," furthermore he called for licensing and regulation of the gaming devices that he sees as "a threat to Ohio families and a rip-off to Ohio consumers."
a recent report by the ag’s office titled gambling in Ohio: a guide to What is legal, What is not, and What needs to be Fixed attempts to answer some of the most commonly asked questions the attorney general’s office receives regarding what is legal when it comes to gambling in Ohio. the report also admittedly recognizes that there are some areas of concern when it comes to sweepstakes, internet Cafes and skill-Based amusement Machines.
the full report is available to review at www.ohioattorneygeneral.gov/
Briefing-room/news-releases/
March-2011/attorney-general-deWine-Calls-for-Oversight-of-int/gambling.
the Ohio licensed Beverage association is closely monitoring this issue and has scheduled for interaction with everyone involved. We will continue to update you as we become more informed. as
iF yOU have any QUestiOns
aBOUt any issUes Pertaining tO the liQUOr indUstry,
OUr Main OFFiCe Will gladly ansWer theM. a service organization, the OlBa does everything to try to ensure the rights and privileges of owners, and would like to help all permit holders in the state of Ohio protect their rights, whether they are members or not.
if you have any questions about any issues pertaining to the liquor industry, our main office will gladly answer them. the OlBa is always welcoming to new members. For more information on how to get more involved with the OlBa, please contact the OlBa office at 800-678-5995.
inside this month's issue you will find much more valuable information regarding the liquor industry. remember, just reading the Ohio Beverage Monthly keeps you ahead of your competition.
Philip a. Craig, Publisher
aPril POst-OFF sPeCials inClUde: 3074B FOUr rOses sMall BatCh $23.753075B FOUr rOses single Barrel $29.809220B 360 vOdKa $15.409228B 360 dOUBle ChOCOlate $15.409236B 360 Mandarin Orange $15.409186B tetOn glaCier $16.458249l PitU CaChaCa $13.900962B BlUeCOat gin $21.25
aPril POst-OFF sPeCials
March 2011 OhiO Beverage MOnthly 5
6 OhiO Beverage MOnthly april 2011
cocktailcompetition
On the heels of Zagat deeming Tan-queray the #1 gin for making Gin & Ton-ics, last summer Tanqueray global brand ambassador, Angus Winchester, trav-eled to 22 markets throughout the U.S. in search of the best twist on the classic T&T. He tasted over 200 different recipes —made by top bartenders from New York to Phoenix—and chose finalists from each market for their creative takes on Tanqueray’s rich, refreshing flavor profile, before naming Eric Ho of Cleveland, OH, the national winner of Tanqueray’s 2010 Best T&T Bartender Competition for his
“Beetnik’s Tonic.” The Beverage Network publishers asked Ho about his winning cocktail—and why Tanqueray is his gin of choice.
The Beverage NeTwork:What was the inspiration for your drink?
ERIC HO: Restaurants are always busy so I wanted to create a drink that could be crafted rather quickly upon request but also have a lot of flavor—an infusion seemed to be the best solution. As far as my choice to use roasted beets, I just happened to be roasting beets for dinner one day and it dawned on me that the vegetable-sweetness could meld well with the spicy and bo-
tanical notes from the Tanqueray. I threw some of the roasted beets and Tanquer-ay into a mason jar and just let the mix infuse, checking on it every couple of hours. Tanqueray was the perfect gin for this twist on the classic Gin & Tonic because of its strong, rich flavor profile. I knew it was right the next day when I smelled the infusion and it was clearly a good match.
TBN: What do you like best about the ingredients?
EH: My favorite thing about Tanqueray is that the flavors are so unique and strong that it can hold its own within a cocktail while also adding a complex-ity to the overall drink. The roasted beets have a vegetable-sweetness and a dark roasted flavor that pairs really well with the Tanqueray. Also, through the infusion process the beets impart a fantastic-looking red color to the Tanqueray that really makes the drink
eye-catching.
TBN: Why do you like mixing with Tanqueray?
EH: When I think of gin, the first brand that comes to mind is Tan-queray. It just has the right balance of flavor that adds character to a cocktail.
TBN: Since you won last summer, what are some other Tanqueray cocktails you’ve come up with?
EH: I entered a “Red Bell Pepper Ra-mos Tanqueray No. TEN Gin Fizz” into the Tales of the Cocktail competition. It’s muddled red bell peppers, Tanquer-ay No. TEN, Cointreau, simple syrup, orange juice, half and half, egg whites and soda. I guess I really like using veg-etables in cocktails.
TBN: More and more people—the home consumer and bar customer alike—are becoming gin fans. What do you think is turning people on to gin?
EH: The resurgence of the classic cock-tail, like a gin martini, enables a brand like Tanqueray—known for outstanding martinis—to attract new consumers looking for great cocktails and great experiences, whether they’re experi-menting at home or trying out a new bar. Customers are now looking for more flavorful, carefully crafted drinks instead of ones that are artificially flavored to mask any faults. As a bartender, I’m al-ways trying to discover ways to satisfy the demand for new cocktail experienc-es. A great gin like Tanqueray provides the perfect canvas to create an array of cocktails, from the most classic to the newest, most interesting mixes.
A Winning Tanqueray & TonicEric Ho’s Beet-Infused T&T Steals the ShowBy AlIA AkkAm
APR11 Tanquery.indd 1 3/14/11 4:19:12 PM
Rated 94by BTI
The Beverage Testing Institute rated us the #1 orangeliqueur. So, when you practically double your profits bypouring Imported Gran Gala you won’t be cuttingcorners. Gran Gala is a celebration of taste, life andexpression. A triple celebration, to match the intensity ofour triple orange flavor. Express yourself with Gran Galaand the limitless flavorful drinks you can make with it.
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april 2011 OhiO Beverage MOnthly 7
cocktailcompetition
On the heels of Zagat deeming Tan-queray the #1 gin for making Gin & Ton-ics, last summer Tanqueray global brand ambassador, Angus Winchester, trav-eled to 22 markets throughout the U.S. in search of the best twist on the classic T&T. He tasted over 200 different recipes —made by top bartenders from New York to Phoenix—and chose finalists from each market for their creative takes on Tanqueray’s rich, refreshing flavor profile, before naming Eric Ho of Cleveland, OH, the national winner of Tanqueray’s 2010 Best T&T Bartender Competition for his
“Beetnik’s Tonic.” The Beverage Network publishers asked Ho about his winning cocktail—and why Tanqueray is his gin of choice.
The Beverage NeTwork:What was the inspiration for your drink?
ERIC HO: Restaurants are always busy so I wanted to create a drink that could be crafted rather quickly upon request but also have a lot of flavor—an infusion seemed to be the best solution. As far as my choice to use roasted beets, I just happened to be roasting beets for dinner one day and it dawned on me that the vegetable-sweetness could meld well with the spicy and bo-
tanical notes from the Tanqueray. I threw some of the roasted beets and Tanquer-ay into a mason jar and just let the mix infuse, checking on it every couple of hours. Tanqueray was the perfect gin for this twist on the classic Gin & Tonic because of its strong, rich flavor profile. I knew it was right the next day when I smelled the infusion and it was clearly a good match.
TBN: What do you like best about the ingredients?
EH: My favorite thing about Tanqueray is that the flavors are so unique and strong that it can hold its own within a cocktail while also adding a complex-ity to the overall drink. The roasted beets have a vegetable-sweetness and a dark roasted flavor that pairs really well with the Tanqueray. Also, through the infusion process the beets impart a fantastic-looking red color to the Tanqueray that really makes the drink
eye-catching.
TBN: Why do you like mixing with Tanqueray?
EH: When I think of gin, the first brand that comes to mind is Tan-queray. It just has the right balance of flavor that adds character to a cocktail.
TBN: Since you won last summer, what are some other Tanqueray cocktails you’ve come up with?
EH: I entered a “Red Bell Pepper Ra-mos Tanqueray No. TEN Gin Fizz” into the Tales of the Cocktail competition. It’s muddled red bell peppers, Tanquer-ay No. TEN, Cointreau, simple syrup, orange juice, half and half, egg whites and soda. I guess I really like using veg-etables in cocktails.
TBN: More and more people—the home consumer and bar customer alike—are becoming gin fans. What do you think is turning people on to gin?
EH: The resurgence of the classic cock-tail, like a gin martini, enables a brand like Tanqueray—known for outstanding martinis—to attract new consumers looking for great cocktails and great experiences, whether they’re experi-menting at home or trying out a new bar. Customers are now looking for more flavorful, carefully crafted drinks instead of ones that are artificially flavored to mask any faults. As a bartender, I’m al-ways trying to discover ways to satisfy the demand for new cocktail experienc-es. A great gin like Tanqueray provides the perfect canvas to create an array of cocktails, from the most classic to the newest, most interesting mixes.
A Winning Tanqueray & TonicEric Ho’s Beet-Infused T&T Steals the ShowBy AlIA AkkAm
APR11 Tanquery.indd 1 3/14/11 4:19:12 PM
insideOhiO
sUPerintendent OF OhiO liQUOr COntrOl rePOrtPreventing Underage drinking By BrUCe d. stevensOn
spring is finally here and many young people will turn their attention to thoughts
of momentous events in their lives. they will begin planning for prom, graduation and other parties. Unfortunately, these precious moments can turn to tragedy when underage individuals combine their celebrations with alcoholic beverages. the division of liquor Control wants to remind all liquor permit holders and Contract liquor agents of their responsibilities for keeping alcohol out of the hands of underage individuals.
Permit holders and Contract agents must be ever vigilant this time of year and thoroughly check the identification of all young people attempting to purchase alcoholic beverages. it’s also important to pay close attention to the products you are selling. there are several products on the market that are energy drinks that contain alcohol. those products look similar to other non-alcoholic energy drinks, but cannot be sold to anyone under 21 years of age. it is the permit holder or Contract agent’s responsibility to make sure that alcoholic beverages, including alcohol energy drinks, are sold only to persons who are at least 21 years of age.
Checking for valid forms of identification is critical in preventing illegal sales. We strongly encourage the purchase and use of automatic identification reader/scanner devices. We believe that the use of those devices is an important step in further reducing underage alcohol sales. Whether or not an automatic reader/scanner is used, it is critical that you and your employees compare the photo id presented with the person seeking to make a purchase, and refuse a sale when the person and the photo do not appear to match.
Ohio law provides an affirmative defense that protects permit holders who use automatic identification reader/scanners and make a bona fide effort to ascertain the true age of the person buying the alcohol by checking an Ohio driver’s license, an official state of Ohio identification card, or a military identification card issued by the U.s. department of defense. remember, a young person’s life and a permit holder’s business can be damaged forever if you allow sales of alcoholic beverages to an underage person.
in addition, please remember that it is also illegal for any persons to permit the engagement of accommodations at any hotel, inn, cabin, or campground by an underage person or for an underage person, if it is known or suspected that the underage person is intoxicated or possesses any beer or intoxicating
liquor. violation of this law is a first degree misdemeanor, punishable with up to six months in jail and/or up to a $1,000 fine.
Permit holders and Contract agents must also be observant to ensure that no alcohol is sold to anyone who is intoxicated. selling alcohol to an
intoxicated individual is a violation of Ohio law and can also have serious consequences for a permit holder’s business.
CheCKing FOr valid FOrMs OF identiFiCatiOn
is CritiCal in Preventing illegal
salesin a continuing effort to help
ensure compliance with Ohio’s liquor laws and to help prevent the sale of alcoholic beverages to persons who are under 21 or intoxicated, the division continues to operate a comprehensive server training program for the employees of the 455 Contract liquor agencies. the goal of this program is to effectively train the employees of new contract agency locations and to retrain employees of all existing locations on their responsibility to comply with Ohio law when selling alcohol and dealing with these two main concerns.
We greatly appreciate the efforts made in past years by all permit holders and Contract agents in working with their local communities to help prevent underage alcohol sales and the tragedies that result. thank you in advance for continuing these efforts and helping to make this season a safe one for all. More information on this issue can be obtained by downloading the division’s booklet, “safe alcohol sales training” from our website at www.com.ohio.gov/liqr
Bruce d. stevenson,
superintendent
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8 OhiO Beverage MOnthly april 2011
april 2011 OhiO Beverage MOnthly 9
direCtOr'sMessage
OhiO entrePreneUrs laUnCh neW artisanal vOdKa “Buckeye vodka” on shelves of 175 stores statewide april 1! By PhiliP a. Craig
Ohio is open for business! Ohio proves to be a state that welcomes new business!
When dayton natives Jim and Chris Finke, along with brother-in-law and Cleveland native tom rambasek and good friend Marty Clarke decided to launch a business to help bolster commerce in the Miami valley, they knew they wanted a product that would capitalize on their own shared business experience—and keep Ohio dollars in Ohio. that product evolved to become an artisanal vodka that celebrates the true spirit of Ohio: Buckeye vodka.
With a unique distillation process that helps ensure exceptional purity resulting in a crisp, smooth taste, Buckeye vodka launches statewide to 175 locations april 1, and will be introduced locally to cities around the state throughout the months of april and May.
“We knew we wanted a business that not only leveraged our experience serving Ohio customers through the Crystal Water Company (owned and operated by tom rambasek), but one that would bolster the Ohio economy,” explained Jim Finke, CeO of Crystal spirits, llC. “Over the past several years, we’ve seen friends, family and neighbors struggle with the economy. dayton, like many other areas of the state and region, has endured the closings of numerous businesses, both large and small. We knew we wanted to stay true to our roots and make a contribution to Ohio's economy."
With a pledge to support Ohio and an opportunity in the marketplace for spirits, the partners created an ultra-premium vodka with a compelling difference: despite its high quality, each 750ml bottle is priced at $19.95, well under similar-class vodkas. “Most small batch distilleries price their product out of the range of today’s practical consumer,” explained Finke. “so we structured our company in a way to ensure ultra-premium quality at a price point that reflects our Ohio sensibilities.”
While the Crystal Water Company has served Ohioans since 1919, the vodka business was new to all partners. “We
formed a strategic partnership with an award winning vodka producer in texas,” Finke said. “however, the taste of vodka varies tremendously due to the types of grain, the quality of that grain and the water that is used.” Buckeye vodka sources grain from Ohio and the Midwest and distills each batch of vodka ten times.
“We exceeded our high expectations from the first batch – and we couldn’t be more pleased,” said Finke. “the difference,” he explains, “is that no place on earth is grain grown better than on the farmlands right here in Ohio and the Midwest. and given our partnership with Crystal Water Company, we’re confident no one will match the quality of the water we use from a purity standpoint either.” Finke continued, “We not only distill our vodka, we also distill the water that goes into it. We will happily put Buckeye vodka to the taste test against any competitor on the shelf today.”
“We KneW We Wanted a BUsiness that nOt Only leveraged OUr exPerienCe serving
OhiO CUstOMers thrOUgh the Crystal
Water COMPany (OWned and OPerated
By tOM raMBaseK), BUt One that WOUld
BOlster the OhiO eCOnOMy,” exPlained
JiM FinKe, CeO OF Crystal sPirits, llC.
Jim and Chris Finke are fourth generation Ohioans from dayton, tom rambasek was raised in the suburbs of Cleveland and all four partners were educated in Ohio. tom and Chris both graduated from the University of dayton, Jim from Bowling green state University and Marty Clarke
received his undergraduate and Masters degree in accounting from xavier University.
to learn more about Buckeye vodka and to find locations to purchase Buckeye vodka and celebrate the spirit of Ohio, visit us online at www.Buckeyevodka.com.
aBOUt BUCKeye vOdKa
Capping its first batch by hand in spring, 2011, Buckeye vodka is a family-owned artisanal vodka company with a vision of bringing an ultra-premium vodka to consumers at a price that reflects Ohioan sensibilities. handcrafted in the rolling hills of the Miami valley, Buckeye vodka utilizes water sourced from the Crystal Water Company, which has been supplying the Miami valley with a better water option since 1919. its state-of-the-art distillation process ensures an extraordinary purity and exceptional taste. We invite you to make Buckeye vodka part of your next great Ohio celebration. to learn more, visit us online at www.Buckeyevodka.com.
Phil Craig, executive director
10 OhiO Beverage MOnthly april 2011
legalissUes
as a liquor permit holder, you are responsible for all conduct that occurs on your premises. laws in
the liquor Control act allow for a finding of a citation violation whether the permit holder was aware of the activity or whether an employee was acting surreptitiously. Fortunately the liquor Control Commission will weigh all facts relevant to a given case, so even conduct
which seems most egregious does not necessarily result in a revocation of the liquor permit.
First all permit holders should have trained and continue to train every employee with regard to the laws that govern the sale of alcohol beverages. if a permit premises is cited for a sale to a person under twenty-one, the Commissioners will consistently ask if the establishment has server training. if the permit holder does, then the Commission will consider that training as a mitigating factor when considering a sanction. train your employees to lessen the chances that a sale to an underage person occurs. if such a sale does occur and a citation is issued, demonstrate to the liquor Commission that you are a responsible permit holder and you do train employees to understand and obey the law.
Ohio law states that a conviction of a permit holder “or the holder’s agent and employee” can be used as a basis for a citation being issued against the permit premises. thus, if your employee is charged criminally with an underage sales charge, then the fate of your liquor permit maybe in your employees’ hands. For example, some employees fail to raise viable defenses, because they cannot afford an attorney and therefore pleads
“no contest” or “guilty” just to be done with the case. this will save on expenses for the employee; however, your liquor business is on the line.
a permit holder should follow their employee’s criminal cases and make
certain all available defenses are raised. some of the toughest cases for permit holders are cases when the state is able to produce a conviction supporting the charge that alleged conduct did, in fact, occur. however, the Ohio supreme Court has ruled that the conviction must occur during the employee’s employment with the permit holder. thus, if it is your business policy to terminate employees that fail to adhere to their training, then the state will have to prove the offense charge and is precluded from relying on a conviction of a former employee.
Commission regulation 52 contains a prohibition against “improper conduct.” again a permit is liable under regulation 52 if he or his agent or employee
“knowingly or willfully” engages in improper conduct. For example if an employee, even without the permit holder’s knowledge, illegally sells drugs or food stamps in and upon the permit premises, your business will be issued a liquor citation.
all PerMit hOlders shOUld have trained
and COntinUe tO train every eMPlOyee
With regard tO the laWs that gOvern
the sale OF alCOhOl Beverages
the liquor Commissioners, again, will listen to all the facts and circumstances. if the permit holder can credibly establish that they had no knowledge that this conduct was occurring, the Commissioners will want to hear that. additionally, a clean prior record with a few or no past violations will also confirm for the Commissioners that you, as a permit holder, run a law abiding and respectable business. a penalty will be imposed, but you most likely will not lose your liquor permit.
it appears this Commission may be willing to give permit holders a break when they proactively take action and do what a reasonable person would do in a given situation to cure a problem. always take immediate action to rectify any situation in and upon your permit premises which you believe may not conform to the regulatory standards. it could save your business.
dave raber, OlBa legal Co-Counsel
PerMit hOlder resPOnsiBilityBe Knowledgeable By dave raBer
Congratulations on your new venture, The Ohio Beverage Monthly, from your friends at The Wholesale Beer & Wine Association of Ohio
Kerr Wholesale Co., ChillicotheKlepper’s of Lima, LimaKlepper’s of Tiffin, TiffinMansfield Distributing Co., MansfieldMaple City Ice Co., NorwalkMatesich Distributing Co., NewarkMid-Ohio Wines, Inc., NorwalkMiller Brands of Southeast Ohio, GlousterMuxie Distributing Co., BellaireNWO Beverage, Inc., NorthwoodOhio Valley Wine & Beer Co., CincinnatiOhio Wine Imports Co., YoungstownR. L. Lipton Distributing, ClevelandSpriggs Distributing Co., IrontonStagnaro Distributing LLC, CincinnatiSuperior Beverage Group, Columbus/YoungstownTramonte Distributing Co., AkronTreu House of Munch, NorthwoodTri County Wholesale Distributor, YoungstownVanguard Wines, ColumbusVintage Wine Distributor, Inc., Columbus/SolonVintner Select, MasonW. Berman & Co., PerrysburgWine Trends, Cleveland
Anheuser-Busch Sales of Canton, CantonBeerco, FostoriaBeverage Distributors, ClevelandBobby Fisher Distributing, SpringfieldBonbright Distributors, DaytonBrown Distributing Co., NewarkBuckeye Distributing, ColumbusC & G Distributing Co., Lima/VersaillesChoice Brands of Ohio, Mingo JunctionCity Beverage Co., DefianceClassic Brands, Athens/ChillicotheClermont Distributing, BataviaColumbus Distributing Co., ColumbusCutting Edge Selections, MariemontDelmar Distributing, WaldoDickerson Distributing Co., MonroeGlazer’s Distributors of Ohio, Columbus/FairfieldGoodman Beverage Co., LorainThe Hammer Co., Maumee/StreetsboroHeidelberg Distributing Co. Cincinnati/Toledo/Dayton/ Cleveland/ ColumbusHill Distributing Co., ColumbusThe House of LaRose, BrecksvilleIron City Distributing, Mingo JunctionKerr Distributing Co., Athens
THE WHOLESALE BEER AND WINE ASSOCIATION OF OHIO37 W. Broad Street, Suite 710 Columbus, Ohio 43215
614/224-3500 • OHIO WATS LINE 1-800-282-7639 • FAX 614/224-1348
april 2011 OhiO Beverage MOnthly 11
legislative UPdates Privatization discussions By JaCOB evans
legalissUes
With discussions regarding the “privatization” of state liquor distribution operations, there
have been many questions. Please find below a great piece of an article from reginald Fields of the Cleveland Plain dealer that ran tuesday, March 22, 2011. the full article can be accessed at http://www.cleveland.com/open/
index.ssf/2011/03/ohio_gov_john_kasich_hopes_boo.html.
Q. how much will JobsOhio pay to lease the alcohol operation, and where will it get the money?
a. Kvamme [Mark Kvamme serves as the governor’s director of Job Creation] said the deal will be for a 20- to 25-year lease for a price that will be determined when the transaction occurs, likely on Jan. 1, 2012. Over that many years, based on today's liquor sales, Ohio could rake in more than $6 billion in profit. Figuring out a fair market price for a lease covering the next quarter century with that amount of profit potential will be a key item to watch.
in the meantime, JobsOhio plans to grab $1.2 billion soon to help Kasich balance the state operating budget right now by issuing revenue bonds backed by future liquor profits.
the up-front money will be split: $700 million to pay down existing liquor backed bonds to clear the way for the operation to be taken over by JobsOhio and $500 million in one-time money to Ohio's general revenue fund to help balance the state's budget.
Q. how much money does Ohio make from liquor store sales? a. Ohio controls the licensing,
manufacturing and sale of all spirituous liquor (containing more than 21 percent alcohol) in Ohio through 452 privately run state liquor stores.
in fiscal 2010, the Ohio division of liquor Control reported a net profit of $228.8 million, an increase of $4.6 million over the previous year. the 2009 figure at the time was a record.
Or, to look at it another way, Ohioans purchased 10.8 million gallons of booze last year. yes, another record.
Q. Will liquor control employees lose their jobs?
a. no. For now the division will
remain under the Ohio department of Commerce, but its fiscal transactions and other day-to-day operations will be transferred to JobsOhio.
Q. Would JobsOhio also take over issuing liquor permits to bars and restaurants and other places where alcohol is sold and consumed on the premises?
a. no. Permitting and license enforcement will remain under a separate division at commerce.
Q. Why not make leasing the liquor operation available on the open market to potentially increase revenue?
a. Kasich said that he wants Ohio to be able to continue controlling the day-to-day operation of liquor sales, which would not be guaranteed if he sold it to the highest bidder.
FOr nOW the divisiOn Will reMain Under the
OhiO dePartMent OF COMMerCe
For example, by controlling the operation in-house, Kasich can direct liquor profits for public purposes such as job creation or to aid the general revenue fund. this approach also guarantees JobsOhio can take what it wants from the profits for its own operating procedures.
Q. how will JobsOhio use the liquor profits?
a. it is expected to use the money to help companies either start up or relocate to Ohio. But instead of giving loans, JobsOhio could ask to be partial owners or investors in the business and thus gain equity in companies. "the profits from this will go back into supporting job growth, not government growth," Kvamme said tuesday.
Q. Will selection or prices change at the liquor stores? a. Certainly not between now and
January 2012 when the transfer of the operation from commerce to JobsOhio is expected to become official. after the
transfer is official, Kvamme said changes are not likely.
in other states where liquor sales are private it has been reported that liquor and wine selections are more plentiful. and in some cases prices are higher. But Ohio would not bring in a private operator under Kasich's plan.
Q. Will any stores be added or closed? a. again, not between now and January
2012. and Kvamme said no drastic changes should be expected after that point. in other states where liquor sales are private, stores are thought to be more visible.
Q. so, privatizing state liquor sales is not that unusual?
a. not at all. thirty-two states already in some way privatize their liquor sale operations. Ohio is among the other 18, known as "control" states, that do not.
however, in just the past year, nine control states -- Pennsylvania, virginia, north Carolina, Mississippi, idaho, Utah, Washington, vermont and now Ohio -- have introduced legislation or voter referendums or otherwise started discussions about privatizing liquor sales to raise money.
What is different about Ohio's approach is that Kasich wants to lease one state entity to another state entity -- albeit a privately run one.
Jacob evans, OlBa legal Co-Counsel
attentiOn: Permit holders and Bartenders in all Ohio counties can now take advantage of Free techniques of alcohol Management training or taM until september 30, 2011. For further information on how you can sign up for a class, please call the OlBa state Office at 1-800-678-5995 or visit www.olba.org!
12 OhiO Beverage MOnthly april 2011
PUBLICATION : IMPACTCLIENT : SVEDKACREATIVE : PERFECT 10TRIM SIZE : 8.5” x 11” (H)COMM LIVE : 7.75” x 10.375” (H)COMM BLEED : 8.75” x 11.375” (H)ISSUE DATE : 03.01.11-03.15.11
PUBLICATION : BEV MEDIA GROUPCLIENT : SVEDKACREATIVE : PERFECT 10TRIM SIZE : 8.25” x 10.875” (H)COMM LIVE : 7.75” x 10.375” (H)COMM BLEED : 8.75” x 11.375” (H)ISSUE DATE : APRIL 2011
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IMPACT MAGAZINE, JANUARY 2011
april 2011 OhiO Beverage MOnthly 13
hi and welcome back to the last Call! if you are new to the column or a regular, it’s great to
see you again. this month’s topic is Over Pouring.
this is one topic that gets a lot of discussion. and it is often greatly misunderstood. i have heard over the years that certain bars are proud to “Pour a good drink”. and what the underlying meaning here is they give you a lot of liquor for your money.
should a bar charge for over pouring? and how do you measure it? and if there is over pouring, how much does it cost you?
the answer to the question about charging for over pouring is that it’s up to the owner. the main issue with free pouring liquor is portion management. do you over pour a bottle of beer? Of course not, if the person orders two beers, they pay for two. so, in theory if the person gets more liquor, they should pay more. But ultimately that policy is up to the owner.
the first important step is to establish your standard pour size. in a previous column i provided the information that the two most popular pour sizes in the Ohio are 1.25 and 1.50 ounces. Over 85% of all bars use those two sizes as their standard. that means if a bartender poured a single shot drink with 2.25 ounces that would be over pouring if the standard pour size was 1.25 ounces.
Many owners and bartenders don’t realize that even simple and innocent over pouring can cost them thousands of dollars a week. here’s how.
the bar business is very unique as our customers can have multiple servings of the product they consume. the more they drink however, the more intoxicated they become and at some point they stop consuming. if a person becomes intoxicated upon consuming 10 ounces of Whiskey and you pour them 2. 0 ounce shots they will buy 5 drinks at $4.00 each for $20.00 total. But if that same person obtains their 10 ounces of Whiskey in 1.25 ounce drinks, they will end up purchasing 8 drinks at $4.00 for $32.00 total. the bar will make
the money on selling three extra drinks and the bartender will make the tips on selling the three extra drinks. Or maybe the bartender should have served the drinks using the rocks Modifier and charged the customer an extra $1.25 for the extra .75 of an ounce, and then the bar makes an extra $10.00. it’s not as much, but it’s still extra money. i have often said that when you order a double cheeseburger you still pay extra for the extra patty of meat. this is no different.
With PrOPer training and serving teChniQUes
the Bar Manager Was aBle tO inCrease the revenUe tO the Bar
here is another real life example of a bar i am doing audits for in Columbus. We started the audits and the bar went through 3400 ounces of liquor, with costs of $2205 and sales of $6650. this gave them an actual pour cost % of 33.15% and an ideal % of 24.2%. their missing liquor was calculated at 1280 ounces and the associated revenue missing was calculated at $3500. their efficiency rating was 70%. When the efficiency rating hit 100% two weeks later their sales had increased to $8550 and their costs had decreased to $1950. their actual cost percentage was 22.8% which also matched their ideal percentage. so they used 190 ounces less of liquor and rang up $1900 additional dollars in sales. their average pour size decreased from 2.25 ounces to 1.45 ounces. they essentially used the same amount of liquor and just distributed it by selling more shots. so the customer consumed about the same amount of liquor, they just did it by buying more shots. the bartender’s tips also increased as the sales of the bar increased.
By not measuring the efforts of the staff correctly, the bar operator didn’t realize how much money they were missing. With proper training and serving techniques the bar manager was
able to increase the revenue to the bar, reducing costs and increasing the staff ’s tips. the customers stayed at the bar longer (they didn’t get drunk as fast) and everyone was happier in the long run.
Pour test your staff. Make sure everyone is aware of the pour sizes for each drink and the way it can be modified for quantities served. Proper glassware is an important component of this equation. getting the right sized glassware can make it easier to serve the desired amount of liquor.
take care and we will talk to you soon.
last CallOver Pouring Can Cost a Permit holder thousands! By ChUCK deiBel
Chuck deibel
lastCall
When you did your inventory last week, how many shots of Crown
royal were you missing?
how many pints of draft beer were you missing?
if you can’t answer those
questions you should give us a call at
800-891-1012 or go to www.bevinco.com
Our clients do know how much.
PUBLICATION : IMPACTCLIENT : SVEDKACREATIVE : PERFECT 10TRIM SIZE : 8.5” x 11” (H)COMM LIVE : 7.75” x 10.375” (H)COMM BLEED : 8.75” x 11.375” (H)ISSUE DATE : 03.01.11-03.15.11
PUBLICATION : BEV MEDIA GROUPCLIENT : SVEDKACREATIVE : PERFECT 10TRIM SIZE : 8.25” x 10.875” (H)COMM LIVE : 7.75” x 10.375” (H)COMM BLEED : 8.75” x 11.375” (H)ISSUE DATE : APRIL 2011
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NY.
IMPACT MAGAZINE, JANUARY 2011
14 OhiO Beverage MOnthly april 201114 OhiO Beverage MOnthly april 2011
april 2011 OhiO Beverage MOnthly 15
BUCKeye Bar exPO CeleBrates its 10thyear at the BlUestOne On sePteMBer 19!Be a Part Of the Foremost trade show For Permit holders in this half Of the Country! By renae davies and MOlly MCKee
events&BeneFits
it ’s hard to believe, but the 2011 Buckeye Bar expo will be the 10th expo. to celebrate such a milestone,
this year ’s event wil l be hosted by the Bluestone in Columbus, Ohio on september 19.
the Buckeye Bar expo is currently seeking exhibitors from every aspect of the licensed beverage industry, from security devices and installation to different flavors of spirits and everything in between! to get more information on
exhibiting please visit buckeyebarexpo.com and click on the exhibit link.
Practically no other trade show has such a diverse representation of virtually every facet of the industry; while at the same time, thanks to the Bluestone, the expo still maintains a very intimate environment that promotes networking and direct customer interaction. in addit ion, th is show gives smal ler, personally owned businesses a chance to interact directly with the larger distributors and manufacturers. the Buckeye Bar expo is the largest liquor trade show in the Midwest, offering something to everyone.
if you haven’t heard of or been to the Bluestone, it’s definitely a place you’ll want to check out! the Bluestone is an extraordinary venue that offers an unparalleled and unique experience that cannot be surpassed. in 2009 t h e B l u e s to n e m a n a g e m e n t te a m transitioned the nightclub and restaurant into a distinctive event venue that will cater exclusively to events ranging from large scale corporate clients, fundraisers, business meetings and weddings to
intimate receptions and private parties. if you are interested in learning more ab out the B luestone, p lease v is i t liveatthebluestone.com
the Bluestone opened its doors in late 2006 after a 5 million dollar renovation to the turn of the century Baptist church located at 583 e. Broad st. no expense was spared in the 2 year transformation. embodied within the Bluestone walls on three diverse levels there are 5 separate rooms, two dance floors, six bars created by nationally acclaimed artists, soaring stained glass windows and a gracious outdoor patio.
the sanctuary is the central and largest
space in the Bluestone. this dramatic room has amazing features including the hard-wood dance floor, an award-winning sound, video and lighting system, a built-in dJ booth, an impermanent runway, magnificent 60' ceilings as well as the original 1898 stained glass windows. the stage can also be viewed from the loft, the balcony portion of the sanctuary.
We are sure you will agree the Bluestone is the perfect location for the Buckeye Bar expo. since 2001, the Buckeye Bar expo has been entertaining and educating bar and restaurant owners and staff from across the countr y ; providing exclusive first glimpses into new and innovative products and beverages, as well as, educational seminars providing information in a concise, engaging way. Whether it be through techniques of alcohol Management informing owners and staff how to identify false ids or non-violently handle rowdy patrons, or through the do’s and don’ts of liquor laws discussing the different laws and regulations regarding the distribution and sale of alcohol, there is something for everyone willing to learn. this year will bring even more attendees and more exciting events!
the BUCKeye Bar exPO is CUrrently seeKing
exhiBitOrs FrOM every asPeCt OF the liCensed
Beverage indUstry, FrOM seCUrity deviCes
and installatiOn tO diFFerent FlavOrs OF
sPirits and everything in BetWeen!
We invite anyone who desires to promote their alcohol industry product to the people who want it the most to call our office today, 1-800-678-5995, and reserve a booth for the 2011 Buckeye Bar expo! exhibitors who sign a contract by april 30, 2011 get $100 off!
Molly McKee, OlBa Management teamrenae davies, OlBa Management team
16 OhiO Beverage MOnthly april 2011
industryevent
Last June, American Beverage Licensees held its eighth annual convention in Louisville, bring-ing together members of the
industry to network, share insights—and toast “Bourbon Country.” This year, the convention unfolds in Milwaukee, and while industry issues will be at the forefront of the event, inevitably it will also nod to the brewing capital’s rich heritage.
“With the ABL Convention, we have sought to highlight locations around the country where there is a strong industry presence,” says executive director, John Bodnovich. “This year we raise a glass to the beer industry. The retail tier is where all sectors of the industry come together, and we are thrilled to contin-ue that theme. We’re also excited to be in the backyard of ABL’s largest affiliate, the Tavern League of Wisconsin.”
Rob Swearingen, president of the 5,000 member-strong Tavern League of Wisconsin, is equally impressed ABL has set its sights on his state, and is hap-py to play host. “We’re mostly indepen-dent operators, your corner bars. ABL is a great organization for us to partner with,” he says. “They’ve got their finger on the pulse of the industry.”
On the AgendaThe primary goal of this year’s conven-tion, according to David Jabour, ABL president, is “maintaining the positive momentum recognized in Louisville.”
Bodnovich says this will be accom-plished through a series of educational
panels, along with vibrant speakers. One point of focus will be on the opportuni-ties for beverage licensees to engage so-cial media to improve their bottom lines and boost their ability to connect with customers, according to Bodnovich. An-other emphasis will center on beverage retailers’ capabilities for grassroots advo-cacy on the important issues facing their businesses specifically, and the industry in general.
“As people review how they spend their hard-earned dollars, it’s increas-ingly important for any association to deliver value to its members, and that’s the approach we’re taking to this year’s ABL Convention,” explains Bodnovich. “This year’s theme, ‘Brew-ing up Business,’ acknowledges that the last couple of years have been tough for many licensees, and many are looking for ways to increase their business’ profitability.”
Just as beverage retailers—both on-and off-premise—evolve, so too does ABL. “The convention aims to address the information and educational needs
of ABL members in a changing environ-ment,” Bodnovich adds.
The Social SideAlong with the ABL’s educational line-up, Milwaukee’s brewing culture will be equally embraced throughout the course of the event.
“The experience in Louisville was enjoyed by many longstanding—as well as many new—participants who were intrigued by the proximity to ‘Bour-bon Country.’ Last year, we enjoyed an education in bourbon, and this year we will enjoy an education in beer,” notes Jabour.
This education means taking ad-vantage of nearby MillerCoors, which will host a tour, tasting and reception at the legendary brewery. A fixture of Mil-waukee’s brewing scene, MillerCoors is also offering attendees a free ticket to a Milwaukee Brewers game, which will be complemented by a tailgating party hosted by the Tavern League of Wiscon-sin. Furthermore, Leo Kiely, MillerCo-ors CEO, will be honored as this year’s ABL Top Shelf Award winner.
“We want attendees to walk away from the ABL Convention with fresh ideas for their businesses, a sense that ABL is there for them when it comes to legislative matters and a greater un-derstanding of the beverage alcohol industry’s bigger picture,” shares Bod-novich. “We also want them to have a little fun.” n
All Eyes on MilwaukeeABL Brews Up Business for their Ninth Annual Convention to be Held in JuneBy ALiA AkkAM
2010 ABL Top Shelf Award recipient, Eddie Block (left), of RNDC, with ABL president, David Jabour
2010 Convention attendees enjoying Woodford Reserve Distillery
APR11_ABL Recap.indd 2 3/10/11 12:49:34 PM
april 2011 OhiO Beverage MOnthly 17
theBarBlOgger.COM
as Facebook and twitter begin to play a bigger part in the customer experience, it’s
important to understand how these mediums can affect your business. gone are the days when customer comments or complaints were limited to product or service reviews on their website. With social media’s reach extending even further into the customer experience, companies and brands need to ensure that their service and support are up to par.
With that being said, it’s never been as important as it is now to understand the ways in which your brand can effectively use social media to improve customer service.
social media allows you to more effectively:
listen
the most important thing social media can do for your company is allow it to monitor what’s being said about your product or service. Fans and followers now take to their Facebook and twitter accounts to either sing your company’s praises or to make light of a problem.
social media has made the aspect of listening a little easier by providing filters.
twitter allows for a quick keyword search to bring up recent tweets containing the search terms. you have the option to filter the search by general
tweets, tweets with links or tweets near you. this way, you’re able to see what your followers are saying even if they don’t directly mention (@username) your company.
engage
after you hear what your customers are saying, it’s important to proactively interact with them. there are different levels of interaction that can occur. if you see that a customer has left a comment on your Facebook Fan Page about how great the service was at your restaurant during her last visit, you can thank her and invite her to return. add incentive by inviting her to return during a time when a special for drinks might be occurring.
On the other hand, you may have found that a customer recently tweeted about a problem with your product or service. at this point in time, the level of engagement may involve directly messaging that user to inquire more about the issue.
PriOritiZe
With active engagement should come prioritization. While it’s important to try to interact with all customers, it’s
also important to understand which customers are most influential when it comes to your brand. a tweet taking issue with bad customer service might fall on a higher level of importance than a tweet that tells of a good happy hour deal at a bar. as said before, it’s important to respond to as many customer comments as possible, but time may be an understandable factor.
twitters allows for a user to ‘favorite’
tweets and then return to them immediately, instead of doing another keyword search or scrolling through a timeline. By marking tweets as ‘favorites,’ your company can go through and respond to comments or concerns in a manner in which they feel is best.
Be transParent
social media sites make engaging in authentic conversations possible. this opportunity opens the door for transparency. transparency is very important for Facebook and twitter. it helps to set your company apart from others. Customers prefer to interact with a company that is real and honest. transparency ultimately creates stronger connections with fans and followers.
WOW the CUstOMer
if your company can effectively listen, engage and prioritize, social media can ultimately open doors to plenty of opportunities to wow your customer. listening and engaging goes beyond seeing what your customers are saying about you or your service. it allows for better anticipation of customer needs.
the MOst iMPOrtant thing sOCial Media Can dO FOr yOUr COMPany is allOW it tO MOnitOr
What’s Being said aBOUt yOUr PrOdUCt
Or serviCe.
if, when searching for mentions of your restaurant, you come across a tweet from a follower asking for dining suggestions – reply to him with drink or menu specials for that evening.
Five Ways sOCial Media Can iMPrOve CUstOMer serviCe these Mediums Can affect your Business! By Barry Chandler
industryevent
Last June, American Beverage Licensees held its eighth annual convention in Louisville, bring-ing together members of the
industry to network, share insights—and toast “Bourbon Country.” This year, the convention unfolds in Milwaukee, and while industry issues will be at the forefront of the event, inevitably it will also nod to the brewing capital’s rich heritage.
“With the ABL Convention, we have sought to highlight locations around the country where there is a strong industry presence,” says executive director, John Bodnovich. “This year we raise a glass to the beer industry. The retail tier is where all sectors of the industry come together, and we are thrilled to contin-ue that theme. We’re also excited to be in the backyard of ABL’s largest affiliate, the Tavern League of Wisconsin.”
Rob Swearingen, president of the 5,000 member-strong Tavern League of Wisconsin, is equally impressed ABL has set its sights on his state, and is hap-py to play host. “We’re mostly indepen-dent operators, your corner bars. ABL is a great organization for us to partner with,” he says. “They’ve got their finger on the pulse of the industry.”
On the AgendaThe primary goal of this year’s conven-tion, according to David Jabour, ABL president, is “maintaining the positive momentum recognized in Louisville.”
Bodnovich says this will be accom-plished through a series of educational
panels, along with vibrant speakers. One point of focus will be on the opportuni-ties for beverage licensees to engage so-cial media to improve their bottom lines and boost their ability to connect with customers, according to Bodnovich. An-other emphasis will center on beverage retailers’ capabilities for grassroots advo-cacy on the important issues facing their businesses specifically, and the industry in general.
“As people review how they spend their hard-earned dollars, it’s increas-ingly important for any association to deliver value to its members, and that’s the approach we’re taking to this year’s ABL Convention,” explains Bodnovich. “This year’s theme, ‘Brew-ing up Business,’ acknowledges that the last couple of years have been tough for many licensees, and many are looking for ways to increase their business’ profitability.”
Just as beverage retailers—both on-and off-premise—evolve, so too does ABL. “The convention aims to address the information and educational needs
of ABL members in a changing environ-ment,” Bodnovich adds.
The Social SideAlong with the ABL’s educational line-up, Milwaukee’s brewing culture will be equally embraced throughout the course of the event.
“The experience in Louisville was enjoyed by many longstanding—as well as many new—participants who were intrigued by the proximity to ‘Bour-bon Country.’ Last year, we enjoyed an education in bourbon, and this year we will enjoy an education in beer,” notes Jabour.
This education means taking ad-vantage of nearby MillerCoors, which will host a tour, tasting and reception at the legendary brewery. A fixture of Mil-waukee’s brewing scene, MillerCoors is also offering attendees a free ticket to a Milwaukee Brewers game, which will be complemented by a tailgating party hosted by the Tavern League of Wiscon-sin. Furthermore, Leo Kiely, MillerCo-ors CEO, will be honored as this year’s ABL Top Shelf Award winner.
“We want attendees to walk away from the ABL Convention with fresh ideas for their businesses, a sense that ABL is there for them when it comes to legislative matters and a greater un-derstanding of the beverage alcohol industry’s bigger picture,” shares Bod-novich. “We also want them to have a little fun.” n
All Eyes on MilwaukeeABL Brews Up Business for their Ninth Annual Convention to be Held in JuneBy ALiA AkkAM
2010 ABL Top Shelf Award recipient, Eddie Block (left), of RNDC, with ABL president, David Jabour
2010 Convention attendees enjoying Woodford Reserve Distillery
APR11_ABL Recap.indd 2 3/10/11 12:49:34 PM
18 OhiO Beverage MOnthly april 2011
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arOUndOhiO With sOUthern Wine & sPirits
(pictured Liq Dept MgrGreg Thiry)
t’s not going out on a limb to say that Chile is one of the most exciting wine regions on the planet right now. Com-bine some of the best terroir anywhere
with a critical mass of talented winemak-ers, a wealth of emerging new regions, vast quality improvements and an infu-sion of capital and expertise from abroad, and you’ve got Chile’s recipe for getting attention. The country has increased pro-duction (up 12% over the last decade) and dollar-for-dollar, its wines rival those made in regions twice as esteemed.
Consumers have noticed: Chile is the fourth largest exporter to the U.S. in val-
ue and volume (for bottled wine). Chile performs well in economies good and bad: in 2009, when imported wines in the U.S. were down 1%, Chilean wines grew 16%—one of the only countries to show growth in the U.S. Chilean wines also increased in 2010 (source: The Gomberg-Fredrikson Report).
The image of Chile as a go-to region for simple, mass-market value wine is no longer a refl ection of reality, as the num-ber of ambitious, complex wines from boutique producers continues to grow, and large established producers raise their game. For good reason, Chile has captured
the imagination of the American wine drinker. In fact, sommeliers and retailers who are not giving these wines enough space on wine lists and retail shelves are simply leaving money on the table.
TTTHHE RRROOAADDD FFFROOOMM MMMMAASSSS TTTOO QQUAAALITTYYYWhat seems like overnight success hasbeen a long time in the making. Few re-alize that Chile is one of the oldest con-tinually producing wine regions in the Americas. The Spaniards started making wine in Chile in the 16th century, and the commercial industry took off in the late
Wine producers from this diverse South American country leverage their wine-friendly geography to capture the imagination of the American consumer.
BY KRISTEN BIELER
Luis Felipe Edwards vineyards in Colchagua Valley
Puro Chile, the country’s fi rst lifestyle store and
wine shop devoted to Chile
El Huique in the Colchagua Valley
200 years of Chilean independence celebrated with a bicentennial bash at Puro Chile in New York
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1800s with the introduction of French vines and techniques. Yet, vintners fo-cused on bulk wines for nearly two cen-turies, and Chile was happy to consume most of its own production.
The tide turned in the late 1980s as vintners from abroad (as well as a few quality-minded, ambitious natives, like Aurelio Montes) began to recognize Chile’s potential. Miguel Torres, Baron Philippe de Rothschild, the Marnier-Lapostolles, Antinori and Robert Mon-davi among others began investing in Chile and/or partnering with local winer-ies (there are currently more than 20 such international joint-ventures). A handful of legendary wines—many of them high-priced blends—helped spearhead the country’s quality revolution, and by the early 1990s, Chile’s profound transforma-tion was underway. Today, Chile exports 70% of the wine it produces.
TTTHHE MMIXXEED BBBLLEESSSSSINNG OOOFFF DIVEEERSSITTTTYYIt’s not diffi cult to understand what lured the legions of foreigners. Chile possesses that winning combination of geography, climate and soil that makes vintners all over the world green with envy. Wedged between the Andes Mountains to the east and the Pacifi c Coast on the west, Chile is a narrow strip of a country, roughly 3,000 miles long with an average width of approximately 100 miles. Its wine regions are blessed with cool nights and warm days, and its geographic barriers have protected its vines from the devastation of phylloxera.
Chile excels with scores of grapes and wine styles across its 14 distinct wine re-gions. The nation’s northern Atacama Desert is one of the hottest places on earth while Chile’s southern tip is the fro-zen, Patagonian ice cap. Its middle spans many micro-climates and Chilean wines
refl ect this diversity. Chile’s Central Val-ley with its famous regions of Maipo, the Curicó Valley and the Rapel Valley (which includes the Colchagua Valley and Cachapoal Valley) have fueled the nation’s international success and pres-tige, but now winemakers are venturing into cool-climate winemaking in regions like Leyda, Casablanca, Limarí, San An-tonio and Elquí where Pinot Noir, Syrah and white grapes thrive. If there’s a hid-den cost to being good at everything, it’s that Chile lacks one defi ning wine (the way, say, Malbec has become synonymous with Argentina).
The country’s major quality hurdles, believes Master Sommelier Fred Dex-heimer, can be chalked up to a savvier region-by-region approach to viticulture: “Chile has cracked the code on where to plant. It took the better part of 20 years to fi gure it out, but the work has been done and vintners know where to plant each variety to get it ripe (Carmenère) or to re-tain great crispness and acidity (Chardon-nay, Pinot Noir and Sauvignon Blanc). Because the grape quality is so much better, winemakers are backing off the oak and letting the fruit speak for itself. They are also experimenting with new
varieties—like Grenache, Cabernet Franc and Carignan in the interior—which are starting to thrive.”
MMMOOOVVINGG BBBEEYYYOONDD TTTHHE VVVAALLUUE SSSTTIIGGMMMAAAs wines improve up and down the price spectrum, Chile’s challenge is to shed its value-only image by generating interest in top-tier bottlings. “Chile had become a victim of its own success. They followed the Australian model and marketed their lower tier wines with great results,” says Ed Chan, wine director at Fourth Wall Restaurants, which just opened Hurricane Club, where the wine list emphasizes Chile with many premium offerings. “Once you
CCCCHHHHHHIILLLLLLEEEEEE WINE REGIONS
Argentina
Bolivia
Malleco Valley
Maule Valley
Curicó Valley
Rapel ValleyCachapoal Valley
Colchagua Valley
Maipo Valley
Aconcagua Valley
Limarí Valley
Elqui Valley
SANTIAGO
Bio Bio Valley
Itata Valley
SSSANSASASASASASASASSASSSAASSAS
San Antonio ValleyLeyda Valley
Casablanca Valley
Chile:Wine
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Chilean workers in the Casablanca ValleyOld Carmenère Vines at Luis Felipe Edwards in the Colchagua Valley
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mmmooorree ooppppooorrttuunnnitttieeess.Survey: Stonebridge Research Group
are ingrained in consumers’ minds in a particular price category, especially those in the lower end of the spectrum, it is hard work to alter their impressions.”
Dexheimer believes this battle must be fought on-premise. As an educator for Wines of Chile, Dexheimer focuses on winning over sommeliers, many of whom are skeptical or outright dismiss Chile: “When I taste sommeliers on the wines of Chile, the number one response I get is that they had no idea these wines were so good. That was my fi rst response when I discovered them.” Chilean wineries pres-ent hard-to-beat value at their reserve tiers—sometimes only $5 or $6 above their mid-range wines, stresses Dexheim-er: “Most wineries’ Estate Reserve tier of-fers a spectacular bump in quality that you won’t fi nd elsewhere for the price.”
At every price point, Chilean wines are competitive with regional wines from Eu-rope and Australia, believes Chan. “Com-pared to domestic wines, they are defi nitely a better value,” he adds. “The fact that one study on American consumers revealed that Chilean wines have a low level of penetration in the premium on-trade seg-ment is a huge positive,” because of how
much potential for growth they have in this channel. Chan continues, “From a som-melier’s perspective, I am seeing a greater familiarity with high-end Chilean brands, and with greater familiarity, hopefully more placements and exposure to the pub-lic.” Chan’s approach in his restaurants is to focus exclusively on the premium offer-ings in order to upend consumers’ percep-tions of Chile as low-end. “Staff training is extremely important because we need to explain to our guests why the $65 bottle of Chilean red we are recommending is bet-ter than the $15 bottle they bought from Trader Joe’s,” he says.
In a Stonebridge Research Group Re-port on American consumers of Chilean wines, two key barriers to trying Chil-ean surfaced: Insuffi cient opportunities to taste them, and an absence or limited selection of Chilean wines in restaurants and at retail (over 60% said they would drink more Chilean wine if they had more opportunities). Dexheimer encourages restaurants to give Chilean wines a major presence on by-the-glass as well as in the $40 to $60 list range.
SSSEECRRRETTT WWWEEAAAPPOONN: SSOOCCCIAAL MMEEEDIIAChile has managed to do what every wine region dreams of: attract the coveted Mil-lennial consumer group. When it comes to wine consumption, Millennials are defi ned as curious and adventurous, and drink 40% of their wine consumption in imports (compared to 25% for the total population). “Younger drinkers like new, exotic things and Chile seems to fi t that profi le for Millennials,” reports Chan. “In addition, the wines are fruit-forward and bold with moderate tannins which are all characteristics that resonate with younger drinkers’ palates.”
A big key to communicating with this group has been Wines of Chile USA’s phe-
nomenal success with Twitter, Facebook and blog posts. Wines of Chile boasts 6,000 Facebook fans and 12,000 Twitter followers, which is double most other country’s organi-zational sites. Twice a year, Wines of Chile hosts virtual tastings with eight winemakers in Chile and over 50 wine bloggers. There are also monthly events across the country and a growing number of opportunities for consumers to taste.
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(Bottled Table Wines) as of 12/31/2010
by Volume
21%
33%
10%10%
8%
5%4% 4% 1%1% 3%
34%
18%15%7%
7%
5%6%
4% 1% 1% 2%
by Value
At the end of 2010, Chile’s market share of bottled imports to the U.S. in terms of value was 7%, while it’s volume was 10%.
Source: The Gomberg-Fredrikson Report (www.GFAWine.com)
Italy
Australia
Chile
France
Argentina
Spain
Germany
New Zealand
South Africa
Portugal
Other
A “miner” bartender talks to a consumer at the Taste of Chile event
Organic vineyard at Emiliana in Chile
Master Sommelier Fred Dexheimer
SSSAAAUUUVVVIGGGNNNNOOONNN BBLLAANNCCC: Chile’s Fastest-Growing WineThree-quarters of Chile’s production may be red, but the fastest-growing grape here is Sauvignon Blanc, up 16% through November 2010. The growth has everything to do with location, as vintners plant Sauvignon Blanc in cool climate vineyards in Casa-blanca, Limarí, San Antonia and its subregion Leyda. Although many of these areas are relatively new—most were planted within the last 20 years—they have quickly transformed Chile into one of the world’s best sources for crisp, zesty, mineral-laden Sauvignon Blanc with an unmatched quality-to-price ratio. According to Dexheimer, they have “all the citrus and grass fl avors of New Zealand examples with great minerality like those from France—they offer the maximum you can get from an unoaked white.”
CCARRMMMEENNNNÈÈÈRREEE: Chile’s Signature Grape Finds Sure FootingChile’s fastest-growing red is also its most unique: Car-menère is a largely forgotten Bordeaux grape that was mistaken for Merlot for years, yet is fi nally coming into its own. A better understanding of how to ripen Carmenère combined with an increase in vintners who are taking it seriously in the winery helped boost Carmenère sales 16% last year. Historically, most winer-ies used the grape only in blends, but produc-ers are letting the grape go it alone in wines across the price spectrum. Car-menère performs particularly well in the warm Colchagua Valley, as well as in Rapel’s Cachapoal zone.
SSSYYYRRRAAAHHH: Chile’s Next Great RedWhile the American Syrah category continues to suffer, the grape in Chile is generating tre-mendous buzz. “Chile has taken to Syrah like few other places,
and there is tremendous diversity in styles,” reports Dexheimer. Peppery and fl oral from cool climate regions and full-bodied and juicy from warmer inland areas, Syrah is a relative newcomer to Chile and has quickly shown great promise. “I’m seeing a
lot of younger consumers gravitating to Côtes du Rhône and Languedoc wines and I think Chilean Syrah can be nicely posi-tioned in that mix,” believes Dexheimer. It tends to show its greatest potential thus far in Limarí, Casablanca and
Elqui and with new plantings on target to mature in the next few years, many see it poised to become one of Chile’s most important reds.
CCCAAABBBEEERRNNEETTT SSSAAAUUUVVIGGNNON::The King of Red WinesChile earned its reputation as the “Bordeaux of South Amer-ica” thanks to its success with Cabernet. The varietal put Chile on the world stage, fetched its highest scores and
praise and remains the basis of most top-tier bottlings. Not to mention, it’s still growing. The grape thrives throughout the warm inland Cen-tral Valley and its fi ve main sub-regions: Maipo, Cachapoal, Col-chagua, Curicó and Maule.
CCCHHHAAARRRDDDOOOONNNNAAAAYYY:Better and Brighter than EverMuch like with Sauvignon Blanc, vintners now know which regions are best for Chardonnay and the resulting wines have never been tastier. Historically criticized for being fl abby, hot and over-oaked, an increasing number today are zippy and fresh. The long coastal stretch of Casablanca has emerged as a premier region for the grape, and Chardonnay imports to the U.S. have risen 9% over the last year.
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WWWHHHERREE TOOO NNNNOOWWW??Considering that the world’s third most powerful earthquake, which struck in Feb-ruary 2010 and caused millions of dollars of damage, did little to slow Chile’s wine in-dustry down, it’s hard to envision anything that could stop the country’s momentum. Chilean vintners have a laser-like focus on the future with ambitious plans for expan-sion and quality improvements.
Vintners plan to further capitalize on the booming interest in organic wines:
Chile’s near organic natural growing con-ditions (few bugs, no rain during harvest, dry air) enables vineyards to more easily at-tain organic certifi cation. The industry has also embarked upon a signifi cant sustain-able movement, The Wines of Chile Sus-tainability Program, which is intended to shift wineries towards production methods that are “environmentally friendly, socially equitable, and economically viable.”
Wines of Chile has stated that their objective is for the country “to become
the number one producer of premium, sustainable and diverse wines of the New World by 2020, and increasing the value of bottled wine exports over the course of the decade to $3 billion.”
Aggressive export strategies and sophisti-cated marketing programs only do so much—it is Chile’s wines that are leading the way. “Americans will continue to drink more and more of these wines,” says Dexheimer. “There is simply too much great wine coming out of Chile for people not to recognize it.” ■■■■■■■■■■■■■
mericans have grown comfortable with Chilean wines, thanks to several attributes that are rather simple to appreciate. Pre-phyllox-
era vines? Check. Clean, well-made vari-etal wines, especially Cabernet Sauvignon and Sauvignon Blanc? Check. Easy on the wallet? Check. In recent years, though, much of the buzz directed toward South American wine has been diverted to the Argentine Malbec bottlings that continue to gain shelf space and sales.
Enter Carmenère—the so-called lost grape of Chile. With a concerted effort on the part of producers and marketers to build a following for this re-discovered grape, can Carmenère rise to signature-red status for Chile, as Malbec has for Argentina?
Stranger things have happened. In fact, logic suggests that Malbec’s prece-dence could make Carmenère’s ascent easier today than it might have been 10 years ago. At the same time, the wines themselves are quite distinct, and it seems clear that nothing is automatic. Chilean producers are going to have to
focus both on the wine style and qual-ity as well as promotional efforts in order to make Carmenère a familiar name to American wine drinkers.
DDDRRRAMMMAAATICC BBBAACCKKSSTTOORRYYPerhaps the most important asset Car-menère has going for it is its simple yet dramatic history in Chile. This deep-purple grape disappeared from European vineyards in the mid-19th century and reappeared among Chile’s Merlot vines more than 100 years later. The redis-covery (confi rmed via genetic testing in
1994) gives Carmenère an interesting and unique identity, which is easy to explain, regardless of depth of wine knowledge.
It sounds a bit hard to believe that an important grape could go undetected for so long, considering the attention that wine-growers in general pay to their vineyards. On the other hand, of nearly 219,000 acres of red grapes planted throughout Chile, less than 10% is actually Carme-nère, and much of that was interspersed with Merlot. Moreover, Carmenère is very similar, physically, to Merlot. And to Chile’s credit, local growers were long aware of the vines’ distinctiveness; it was typically referred to as “Chilean Merlot” or “late Merlot” because it was slightly slower to ripen.
Yet the “forgotten grape” angle tells little about what the wine tastes like. Nor does it position the wine at a clear price point or even in a stylistic context that en-sures traction. Attracting new fans is going to hinge not only on getting people to rec-ognize Carmenère in its own right, but also to buy and like it enough to buy again and
Now that it is no longer a ‘forgotten’ grape, is Carmenère capable of raising Chile’s profi le in U.S.?
BY W.R. TISH
Close-up of an old Carmenère vine at Neyen
Old Carmenère vines at the Neyen estate in
Apalta Valley
Carmenère Vina Chocolan
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CCCCCCCCCCCCCCCCCCCCCCCAAAAAAAAAAAAAAAAAAAAAARRRRRRRRRRRRRRRRRRRRRRMMMMMMMMMMMMMMMMMMMMMMEEEEEEEEEEEEEEEEEEEEEENNNNNNNNNNNNNNNNNNNNNNÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈÈRRRRRRRRRRRRRRRRRRRRRREEEEEEEEEEEEEEEEEEEEEE::::::::::::::: CHILE’S PURPLE HOPE
seek out different ones, which leads direct-ly to the issue of: Where does Carmenère fi t among other, already popular wines?
LLLIKKKE MAAALLBBEEC……BBUUTT NNOOTTT RREAAALLLLYMalbec and Carmenère are both red. Both were once prominent in France but are now bit players there. Both were brought to South America in the mid 1800s by European emigrants and have come to exemplify their respective wine industries. That is pretty much the end to their similarities.
Malbec has found its modern spiritual home in Argentina’s Mendoza region, yielding wines with plenty of red fruit, ample body, tannins and spice. There is still no consensus on a standout Carme-nère region in Chile. It is not as easy to grow as Malbec and, stylistically, varietal Carmenères tend toward soft tannins and upfront herbaceous notes (revealing its genetic relation to Cabernet Franc). The difference in fl avor profi le is critical for consumer point of sale; Carmenère is not as overtly fruity as Malbec. Perhaps more important, being so young in terms of va-rietal bottlings, the wine has not devel-oped a consistency of character.
Don Sritong has an evolving but limited inventory in his Chicago retail store—Just Grapes—where wines are grouped in categories, sometimes by style, sometimes by grape. Last year, demand led him to give Malbec its own section (with six offerings). The sole Carmenère at Just Grapes, Armador is racked under “Adventurous Reds.” He explains that customers respond positively to the story of Carmenère’s identity, and he describes the character as “like Merlot with a little more savory edge.” He deliberately chose the Armador because of its approachabil-ity, even while acknowledging the fact that it may not be the most typical Car-menère. In an ideal world, he’d be happy to show a few Carmenères, but shelf space is shelf space, and like Argentine Malbec before it, the Chilean newcomers are go-ing to have to earn their real estate.
Producers are mindful of this potential trade-off as well. Carlos Serrano, export manager for Montes Winery, notes, “By far, Cabernet Sauvignon is the wine we produce the most of in Chile, and wines
made with it have been more awarded compared with Carmenère wines.” He compares Carmenère to “a diamond, small and shining.” No doubt every producer and importer of premium Chilean wines is hoping to gain Carmenère placements without cannibalizing their current ones.
UUUNNNDEEERSSTTAANNNNDDINGG TTTHHEE GRRAAPPEE IINN THHHE VVINNEEYYAARDDMarcelo Retamal, winemaker at Maipo-based De Martino, is credited with mak-ing the fi rst varietally-labeled Carmenère in the 1996 vintage; and the De Martino “Alto de Piedras” single-vineyard recently was named best Carmenère in the eighth annual Wines of Chile Awards. He con-siders the varietal quite diffi cult to grow well, insisting that it needs to be situated in the right place, which he specifi es as alluvial soils (as opposed to rocky) with low rainfall. At its best, Retamal explains, Carmenère produces a well-balanced wine with spice and tobacco notes and fairly soft texture, but naturally high acidity. Pitfalls when growing Carmenère are easy to stumble upon, says Retamal: planted in the wrong places, the herbaceousness can fl are up, and picking too late leads to high alcohol and lower acidity, throw-ing off balance. Furthermore, being a thin-skinned, slow-ripening grape that is prone to coulore (failure to develop after fl owering), it challenges growers to moni-tor carefully and pick optimally. Vintage variation is an inevitable aspect of Car-menère’s package deal.
Much viticultural research focusing on Carmenère is under way, certain to benefi t both existing vineyards in terms of management and new ones in terms of lo-cation. Among the most ambitious, Casa
Silva is conducting the Genoma Research Project to study 42 different phenotypes of Carmenère in a special vineyard at Casa Silva’s Los Lingues estate in the foothill of the Andes. Head winemaker Mario Gei-sse is working with experts from several universities and institutes to conduct the research, which will also be shared with the public once the study is completed in three to fi ve years.
Andrés Caballero, chief winemaker for Carolina Wine Brands, summarizes an attitude of realistic optimism: “We know Carmenère has great potential in Chile, but we need more research, expertise and history. Modern winemaking started 30 years ago in Chile. We are still discover-ing new terroirs, accumulating knowledge, experimenting, understanding the plant’s behavior and defi ning the ‘Chilean’ style.”
LLoggic ssuggggesttss thhaat MMalbbeecc’ss ssucccessss ccoouldd mmmakkke CCarmmmenèère’sss assccenntt eeeassier thhan it mmigght hhhaveee bbeenn 1000 yeeaarss agooo. It will aalsso drraaw fresshh aattennttionnn to CCChile oovveraall.....heelppinngg to bbuummpp AAmmeerricaanns’’ ppercccepttionn of tthe cccattegooryy aabboovee tthee “vaaluee” linne.
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
12,739 11,2449,656
8,249
38,806
0
0000
0000
0000
0000
0000
0000
0000
0000
12,773939 11,2244449,656566
8,2424998 2249
38,88060638,8066338 80606Primary Red Varities
Primary White Varities
Syrah
Muscat of Alexandria
6,035 5,391
Cabernet Sauvig
nonMerlo
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Carmenère
Chardonnay
Sauvignon Blanc
RRREDDD &&& WWWWHHITTTEE VVAAARRIIETTAAALSSS(Land Measurement in Hectares)
Source: Wines of Chile
MMMAAARKKEETINNGGG CCHAALLLLLEENNGEESS, OOOPPPPOOORRTTUUUNITIIEESSIn discussing the current status of Car-menère in the U.S. with various sup-pliers and marketers, the most salient commonality is a sense of ramping up. Instead of zero to 60 mph, think zero to 60 selections in about 10 years. Gauging how American consumers respond will take years, not months. In fact, most in-dustry people hold a very realistic view of the challenge ahead. Carmenère puts Chile in the unique position of being an established wine industry with a virtually brand new—and exclusive—product to utilize. Few expect it to become a star, à la Malbec, in its own right. Yet many believe that Carmenère might well function like a line extension, drawing fresh attention to Chile overall and, ideally, helping bump American perception of the Chilean wine category above the “value” line.
Clearly there is room for growth. Ed Barden, the New World portfolio man-ager for Banfi , importer of Concha y Toro and other Chilean brands, oversees the lion’s share of Carmenères currently avail-able in the U.S. He cites positive growth for the varietal in the top 10 metropolitan markets, supported by a gradual increase in consumer awareness (which, he adds, is evident at consumer shows such as the Boston Wine Expo). Barden is also en-couraged by the number of on-premise placements in national accounts includ-ing Capital Grille (which pours Natura by the glass), Morton’s The Steakhouse, Hilton, Hyatt, Marriott, Legal Sea Foods, The Melting Pot and Texas de Brazil.
New York-based Schwartz Olcott Imports (SOI Wines) recently entered a long-term strategic agreement with Peli-can Brands to import and manage the na-tional sales and marketing rollout of (oops) Wines following a successful limited test market. (oops) Wines, produced at the famed Vina Undurraga winery from estate-
grown grapes, is one of the oldest wineries in Chile, and produces a 100% Carme-nère as well as four individual Carmenère blends with Merlot, Cabernet Franc, Sau-vignon Blanc and Chardonnay. Norman Schwartz, co-founder and chairman of SOI Wines, says that consumer craving for authentic brands puts (oops) Wines in an advantageous position.
At Palm Bay International, whose range of Chilean brands is anchored by Santa Rita, portfolio director Michael Preis feels that restaurants have been a little slower than retailers to embrace Carmenère, but expects accelerating suc-cess with Churrascaria steakhouses and Iberian/tapas restaurants with global wine programs. Palm Bay has been very pleased with the presence of its Carmenères in grocery store chains and club stores.
HHHIGGGHHH ENNDDDSS, AANNDDD TTHHEE WWWHHHOO-KKNOOOWWWWSS FAACCCTTOORR It’s not surprising that producers with multiple Carmenère bottlings usually have ultra-premium offerings. Montes pioneered the category with Purple An-gel starting in the 2003 vintage. Fitting right in with the winery’s other top-line bottlings—Montes Alpha M (Bordeaux-style blend) and Montes Folly (Syrah)—Purple Angel (92% Carmenère, 8% Petit Verdot) is a concentrated, serious Carmenère that sees 18 months in newFrench and American oak barrels.
My impression, having tasted a range of ultra-premium Carmenères, is that they are generally very well-made, favoring power more than elegance. And as a group, they have quite a challenge competing with more-established high-end reds in a crowd-ed fi eld and a tight economy. But these portfolio toppers demonstrate a commit-ment to the grape, and are bound to help gain the attention of the trade and ensure Carmenère becomes part of the Chilean wine vocabulary among Americans. ■
Agustin Francisco and his father Agustin Huneeus on the steps of Veramonte.
Montes Vineyards
I tasted more than three dozen Carmenère-based wines over the course of researching this article; more than half the wines were tried with other tasters, many of whom are simple wine drinkers rather than experts. The good news is that drinkability of the Carmenères is good. The grape’s green character cropped up frequently, but in a balanced wine, this mostly served to make the wine seem more Old World in character. Perhaps it’s a function of personal preference, but many of the wines I enjoyed most struck me as quite Bordeaux-like.
RRReeecooommmmennndeedd CCCaarrmmmeennèèrreess$8-$12 SRP range:Casa Silva ReservaEmiliana “Eco Balance”Santa Carolina Reserva
$13-$25 SRP range:De Martino “347” Escudo Rojo*Montes Alpha Santa Rita “Medalla Real” Terra Andina “Altos”* Veramonte Primus*Viu Manent “Secreto”
Ultra-Premium:Casa Lapostolle “Clos Apalta”*De Martino “Alto Piedra”Carmin de Peumo (Concha y Toro)Montes Purple Angel
*Denotes a blend
TTTOOOO TTTAAAASSSTTTEEEE IIISSSSSSSSS TTTTTTTOOOOOOOOO BBBBBBBBBEEEELLLLIEEEVVVVEE: Carmenères To Stock Now
Some mistakes were meant to happen.
For information and availability in your market please contact:Tracey Flood - [email protected] or call: (212) 362-9139
Heather Carden - [email protected] or call: (317) 574 6408
www.oopswines.com
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JOSE CUERVO TRADICIONAL TEQUILA. 40% ALC/VOL. ©2011 IMPORTED BY HEUBLEIN, NORWALK, CT UNDER LICENSE FROM THE TRADEMARK OWNER. HANDCRAFTED USING THE SAME METHODS SINCE 1795. DRINK RESPONSIBLY.
INTRODUCING
THESUBTERRANEO.COM
From the outside, things couldn’t look better for the Tequila busi-ness. Right now, the Mexican spirit is in the
midst of an unprecedented boom in the U.S., with the category growing as a whole, espe-cially at the high end, and with new brands proliferating at an amazing pace. Recent fi gures from DISCUS indicate that volume grew 3.6% last year, with high-end premium rocketing up 17%. The U.S. continued to be the main foreign market for Tequila, with more than 118 million liters arriving in 2010, an increase of 9.42%. Overall production volume is up with agave consumption top-ping one million tons for only the third time according to the CRT (Tequila Regula-
tory Council) with the biggest increase in exports among 100% agave Tequila, which climbed to 47.8 million liters, up 27.8%.
the silver liningSilver Tequilas are driving much of the growth, says Ami-Lynn Bakshi, VP Jose Cuervo marketing for Diageo. “There is sophistication towards the category that did not exist a decade earlier. The consumer of today is well-traveled and versed in spirits such as Tequila.” To meet that demand, Cuervo in 2007 launched Jose Cuervo Platino, in 2009 Jose Cuervo Especial Silver, and last year, Jose Cuervo Tradicional Silver, now near national distribution.
At Proximo, Elwyn Gladstone, direc-tor of marketing, also sees the demand. “1800 Silver is seeing double digit growth, so we are really happy with the success so far,” he says. “Our new packaging is get-ting a great response.”
Amy Weisenbach, director of Tequi-las, Beam Global Spirits & Wine, agrees silver is growing. “According to Nielsen (52 weeks ending January 8, 2011), Sauza Silver Tequila grew 39% in volume, Hor-nitos Plata 50% in volume and the cat-egory grew 22.9% overall. We think that upward trend will continue as consumers become more aware of the mixability and versatility of Tequila,” she notes.
But behind the latest fi gures and reports of booming growth, there’s one
BY JACK ROBERTIELLO
Boom or BustIs The Oversupply of Agave About to Burst the Bubble on the Tequila Business?
100% agave.100% de lo nuestro.
There are 100’s of good reasons to stock 100 Años Tequila. Here are just a few:
• #1 fastest growing tequila.*
• 2nd strongest brand with Mexican American tequila drinkers.**
• 100 Años is recognized by 51% of Mexican American tequila drinkers.**
• 100 Años is the first choice of 34% of Mexican American tequila drinkers who are aware of the brand.**
No other tequilaspeaks to your
customers like 100 Años.
Boom or Bust
constant that has kept producers wary as long as Tequila has been made commer-cially: the unpredictable state of agave supply and its effect on the market. A variety of factors —frosts and droughts, invasive diseases and pests, the cyclical gyrations of supply and demand—have contributed to making the growing of agave a risky business.
Right now, there is a dramatic over-supply of agave and Tequila in Mexico. Retail prices for many 100% agave brands are at unprecedented lows, new brands are entering the market with lower price points and prices of agave have collapsed by nearly 75% in some areas.
inevitable cycleTequila is unusual among spirits in that it is made from an agricultural product—blue Weber agave—that can be grown in only a few limited regions and needs many years to mature. Whether due to demand fl uctuation or agricultural changes, supply of agave soars and dips; the last signifi cant drop came in the early 2000s, when many brands went from 100% agave to mixto, other brands disappeared from the market and Tequila prices shot up so high, many restaurants started using imitation Tequi-las to make their margaritas. With each shortage, agave piña prices skyrocket, and growers start planting again. Inevita-bly, inventories build up, prices collapse, growers turn to other crops and the short-age returns; it’s Tequila Economics 101.
Right now, the pendulum has swung the other way. David Suro-Pinera, a Phil-delphia restaurateur who also imports his own Tequila brand, Siembra Azul, says Te-quila makers and the industry on the whole are at a crossroads: “Every 10 or 15 years
we see the same phenomenon because of the agricultural cycle. But right now prices of agave are so low that it’s more expensive to produce mixto Tequila since sugarcane is more expensive than agave.”
More and more agave fi elds are be-ing abandoned and many producers are planting citrus and even sugarcane instead of agave. Even the largest com-panies take this issue seriously. Accord-ing to Rene Valdez, Jose Cuervo’s brand ambassador: “With the long process of the growing of agave, there have always been those cycles, either based on de-mand, diseases or unpredictable weath-er. Right now it’s a period with greater supply than demand.”
timely debutAlong with the drop in demand helping drive the oversupply, the good news is that low prices are spurring more brands and entrepreneurs into the market.
Long-awaited Gallo empire entry, Familia Camarena, debuted in silver and reposado at a surprisingly low $20 SRP. Its reach is rapidly spreading and by June of this year the company expects to be nationwide. It will support the emer-
gence of the brand with various sports team sponsorships, including the Major League Baseball Giants, Angels, Rock-ies, White Sox and Braves. Heaven Hill also launched its Lunazul brand in re-cent years under the premise of 100% Agave Tequila and an affordable SRP.
Avión, buoyed by its remarkable run as a plotline on HBO’s Entourage series, is un-usual for a Tequila brand on the rise these days; many peg their future on low prices, while Avión is available in silver, reposadoand añejo, and ranges from $40 to $60 SRP. Founder and chairman Ken Austin is not concerned about the glut: “We’re in the unique position as owners of the brand that if our costs go up, we’ll adjust and make less—we won’t pass along the costs to our customers.”
taking precautions
Producers are prepared for the next price swing. Cuervo, for instance, has controlover 90 to 95% of what it thinks will be needed in the next few years through contracts and its own estates.
Patrón chief marketing offi cer Matt Carroll isn’t worried. “We’ve got a lot of stuff in barrels and tanks; if something happens we won’t be immediately hurt,” he notes. Many suppliers, like Patrón,establish long-term contracts with large growers which give them control over many aspects of the farming process; in Patrón’s case, for every agave they pull they plant two.
Tracking the number of annual plant-ings very closely, Corazon believes that in the short-term there will continue to be an abundance of agave on the mar-ket that will stabilize a few years down the road. Yet, the brand will not sacrifi ce long-term equity for short-term volume.
The unpredictable state of agave
supply could wreak havoc on the
market.
JOSE CUERVO LIGHT MARGARITA. Made with Jose Cuervo Gold Tequila, Triple Sec Liqueur, Natural Flavor, Sucralose & Artificial Color. 9.95% Alc/Vol. ©2011 Produced by Heublein, Norwalk, CT under license from
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Herradura in most cases grows its own agave within 25,000+ acres, “but it engages other farmers to grow for all its brands, including El Jimador and the latest entry, Antiguo,” says Ruben Aceves, international brand ambas-sador. Herradura has the same quality specifi cations for all its agave, Aceves points out, targeting age, weight and maturity. They, like most suppliers, also monitor the health of the agave, some-
thing Suro-Pinera says will be crucial in the next few years, as agronomists suspect that the blue Weber agave is getting tired genetically and worry if it can continue reproducing.
Ultra-premium Casa Noble also manages to avoid the many supply pit-falls by controlling its own lands, 1,800 acres in a remote part of Jalisco, a lo-cation that allows for the production of organic agave and wards off freezing and contamination from other fi elds. “As a brand, we have the resources, but throughout the industry there are a lot of reserves of actual Tequila,” assures CEO and co-founder, Pepe Hermosillo.
Sauza is also in control, owning 10,000 acres of agave fi elds and a 15-acre agave nursery that utilizes a mi-cro-propagation system. This system,
Weisenbach says, allows Sauza to growhealthy agave in quantities needed to maintain production levels into the fu-ture: “We are the only Tequila compa-ny to have our fi elds on Google Earth maps, divided by quadrants, so we can track our agave inventory, growing conditions and quality of the plants when they reach production. We have prepared for the future so that our con-sumers can enjoy Sauza Tequila for a long time to come.”
not just a shot
Two main factors in the continuing boom in Tequila’s growth here are the surging popularity of restaurants featuring regional Mexican cuisine, and the exploration in Tequila mixol-ogy led buy some of the country’s best known bartenders.
Even in Boston, hardly a hotbed of Mexican culture, the boom has en-couraged operators to open restaurants built largely around Tequila. Chris Ja-mison recently opened Lolita in Bos-ton’s Back Bay neighborhood, and has been pleasantly surprised by customer response to the 180 or so brands he stocks. Jamison has taken an interest-ing approach to his list, grouping Te-quilas by fl avor profi les as well as ages. “I thought this was a great way to break our Tequilas out by taste and intensity so that customers unfamiliar with Te-quila would fi nd things more approach-able,” Jamison says.
A range of culinary-infl uenced mar-garitas—employing peach puree, cane syrup, fresh fruits and infusions—served singly or by the pitcher builds the mix-ology connection as well. Many of the Tequilas on the list were unheard of just a few years ago, showing just how ex-pansive the category has become. Casa Noble’s Hermosillo believes there’s still room, even at the top end, for more growth as consumer knowledge about quality Tequila increases. Inevitably, the supply tide will shift again. ■
■ Tequila has really stepped up as a major player in craft cocktails. It makes sense being (in some cases) as nuanced and complex as a scotch whiskey.
■ There are some awesome things you can do to with Tequila infusions that really expand the boundaries of the plain-old margarita. Try jalapeno pep-pers in Hornitos Añejo or rosehips in Hornitos Plata-the sky is the limit!
■ While the history of Tequila consump-tion may have been born from shots, there are many other ways to imbibe the spirit—especially in some serious cocktails. You are only limited by your creativity. For instance, try substituting Hornitos Reposado for whiskey in an Old Fashioned, or plata for vodka in a Bloody Mary.
■ *DID YOU KNOW:* Before glass shot glasses were readily available, Mexican agave farmers used to drink Tequila from a bull’s horn after a long day of work? Hornitos is bringing back the tradition with its new horn-shaped shot glasses so you can go Horns Up! anytime.
Service Provider: Beam Global Spirits & Wine, Inc.
To learn more about Tequila and its mixability, check out facebook.com/hornitostequila
BEAMIXOLOGISTJason Littrell,
Beam guest mixologist
■ The Dare Devil2 parts Hornitos Reposado Tequila½ part DeKuyper Melon Liqueur½ part passionfruit puree½ part simple syrup½ part lime juiceSugar sprinkles (green, gold and purple)
Combine ingredients in cocktail shaker filled with ice. Shake and strain into a sugar-rimmed Hornitos Devil Horn shot glass.
Cocktail Recipe
Boom or Bust
The surging popularity of restaurants featuring
regional Mexican cuisine and the exploration of
Tequila mixology are two main factors in the
continuing category boom.
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Your prim elderly aunt wasn’t without her sherry each evening, and Grandpa couldn’t end the Passover Seder without a shot of Slivovitz. Think of clubby leather chairs and walnut-paneled private club rooms and immediately the image of well-dressed men sitting beneath a halo of ci-gar smoke with a rocks glass of whisky or a snifter of Cognac in hand jumps to mind. Crack open that Red Stripe and your mind wanders back to the waterfall in Ja-maica where you got a recommendation for Montego Bay’s hottest new restaurant. Think spring break and its Jell-O shots, with Tequila and lime sucking thrown in for good measure. Rented Dukes of Haz-ards from Netfl ix last week and found
yourself craving bourbon sipped on the porch? Wanted to feel daring and so you and your girlfriends skipped the Cos-mos and moved straight to the bubbly? No surprise.
This isn’t stereotyping and profi ling. It is market segmenting and demograph-ics, and it is a perfectly acceptable way to identify an audience and get to the core of what makes them tick so you can sell a brand off the shelves or behind the bar. If you want to successfully get a brand in a customer’s hands it means tapping into the statistics refl ecting the behaviors of various segments of the market to create a marketing message that makes the right overtures to your coveted demographic.
Start with a few simple questions: Is it infl uenced by peers and celebrities (more on this later), family and friends or is it simply regional? David Ozgo, senior VP of strategy and economics at DISCUS, offers up another possibility: “Sometimes drink-ing patterns are weather related. People tend to not drink piña coladas when it’s freezing outside, meaning rum and Tequi-la-based drinks could be more popular in warmer climates.”
But it can go beyond the temperature outside. Are they drinking for quality (real or perceived)? Exclusivity? Aspiration? Per-sonal experiences? Are they emulating the spirit choices their fathers and uncles have made for generations, or selecting a bever-age solely to turn heads? Rob MacMillan, manager of Du Vin, an exclusive wine and spirits shop in West Hollywood, notes, “In terms of spending patterns there’s no telling; it’s really across the board. I have wealthy clientele that spend so little mon-ey. And then I have young up-and-comers starting their careers in banking, movies. They just broke $100,000 and they are price-conscious unless it’s work-related; then they buy to impress.”
Your mother probably drilled it into you that it’s not nice to judge a book by its cover. But maybe Mom was wrong. While she was right when she said you never know who’s behind those ripped jeans, and that you can’t tell if that guy in the nice suit has the
wherewithal to navigate your wine list without any assistance, she neglected to point out the reality of life is that certain people behave in certain ways, and have enjoyed wine and spirits accompanied by particular traditions and experiences for generations.
Why Your
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CUSTOMERS
ZEROING IN
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Please Drink Responsibly.
A MOVING TARGET
Understanding the drivers for each of these groups, and being able to synthesize that with anecdotal experience, comes from observing the behaviors of consumer groups, and seeing how they are consistent with their peers. Brands like Jim Beam know how it works. “One of the great things about the Jim Beam portfolio is that fans range all across the spectrum of adult males. Jim Beam drinkers are bold and decisive; they’re outgoing and social and look to make bold choices that ultimately defi ne them,” says Rob Mason, U.S. bourbons, Beam Global Spirits & Wine. “We’re focusing on platforms where our consumers are already active, and making Jim Beam something that can be associated with ‘bold choices’ in these arenas.”
WHAT A GIRL WANTS
The boldest choice many bartenders madefor years when it came to creating cock-tails for their female guests was deciding what garnish to put on top of pink and fruity concoctions. That is until Sex & the City-infl uenced patrons started discovering wines and their palates became a bit more enlightened thanks to women like Leslie Sbrocco who drove the message home that exploration of varietals was not only a good idea but something everyone could handle. With her regular columns and television appearances on programs like The Today Show, Sbrocco demystifi ed wines and made them fun and appealing.
Then along comes a brand like Little Black Dress—which tapped into that market niche of women exploring wine—and the sales possibilities were endless, especially considering that 80% of all purchase decisions (not just limited to li-quor) are in the hands of women. Since its launch in 2006, Little Black Dress has seen sales triple with 80% at the re-tail level and only 20% taking place on-premise. For the girls’ night-out or girls’ night-in, the brand has positioned itself as a quality escape from the every day.
Says Kim Charney, brand manager, “We didn’t want to be offensive and whimsical. We wanted a wine that spoke to women through an emotional icon that con-nects with the female market. We hope that Little Black Dress wines are like the little black dress in your closet; your go-to.”
That same confi dence acquired by wearing a black dress and sipping a Little Black Dress wine is also what’s driving them into the scotch market. After all these years of sweet and fruity, women are opening up to the strength and nuance that whisky brings to a glass. Heather Greene, whisky specialist and ambas-sador for Glenfi ddich, notes, “We’re at a place where wine was 15 years ago. It’s a natural progression for women. Whisky is one of the last frontiers of food and wine that women have yet to go and infi ltrate; maybe this is the last stop.”
EMERGING MARKETS
“It’s about having money and wanting to spend it,” notes Du Vin’s McMillan. Michael Muser, beverage director at the Peninsula Hotel Chicago (and James Beard Award semifi nalist for Outstanding
Wine Service) adds that some of the Asian customers at the restaurant “are very big on fi rst growth Bordeaux, the cult Cabs like Screaming Eagle and Scarecrow.” On the spirit side of the business Matt Biancaniello of Library Bar at the Hollywood Roosevelt Hotel fi nds the Asian market “ordering quite a lot of whiskey.”
URBAN SCENES
Urban purchasing and consumption patterns have been tied to celebrity endorsements for decades, from Billy Dee Williams’ smooth moves back in the 1980s when he didn’t exactly claim you could have a better time with Colt 45 than without it, but cautioned (with a sultry woman by his side), “Why take chances?” to the popularity of hip hop moguls like Busta Rhymes, P.Diddy, Mr. T and Pharrell kindly requesting that you “Pass the Courvoisier.” Cognac and Cognac-inspired brands like Hypnotiq are still popular among this community, with the arrival of new quality products such as Ludacris’ Conjure that keep the masses intrigued. But now it might just be Tequila’s turn with the agave spirit gaining ground thanks to singers like TI plugging Patrón.
UNDERSTANDING DEMOGRAPHICS
JUST THE FACTS*
African Americans comprise 46.7% of the spirits market. Here’s
what they are drinking:
21.9%Cognac
24%Vodka
11.9%Cordials/Liqueurs
18.3%Gin
11.9%Brandy/
Armagnac
2.2%Irish
Whiskey
3.0%Blend/Rye
9.2%Bourbon
10.9%Prepared Cocktails
17.8%Tequila
7.0%Scotch
21%Rum
9.7%Canadian
Asians make up 36.7% of all distilled spirits
drinkers. Here's what they are drinking:
8.6%Cognac
19.4%Vodka
9.8%Cordials/Liqueurs
11.4%Gin
7.5%Brandy/
Armagnac
5.2%Irish
Whiskey
2.2%Blend/Rye
8.7%Bourbon
7.3%Prepared Cocktails
17.8%Tequila
13.5%Scotch
16.3%Rum
4.1%Canadian
JUST THE FACTS*
* “Just the Facts” source: Simmons Market Research Bureau, Fall 2009 Study of Media and Markets.
THE MATTER OF THE PAYCHECK
Based on the above numbers, you might jump to the conclusion that those not making the big bucks aren’t drinking. Not necessarily. They could be drinking beer, says Chicago-based bartender and bever-age consultant, Todd Appel. While “ste-reotypes could be misleading,” he warns, “people with more money to spend gen-erally have been exposed to vodka and a wealth of other spirits, and they have the resources to make it part of their regular routine.”
MILLENNIAL POWER
The Millennials are fast becoming a mar-keter’s dream, pushing aside the last big demographic group to impact sales—the Baby Boomers. According to a recent Wine Market Council study America’s core wine drinker population has doubled from 10-20% of the market. Millennials say 25% of wines they consume is +$20 and with better economic times 67% would spend even more. Danny Brager, the Nielsen Company’s VP and group client director, beverage alcohol, knows the buying power Millennials collectively bring to the table. “Over the course of the next 10 years,” he says, “Millennial consumers (those cur-
rently aged 21-34) will make up 40% of Americans 21 and older.”
A recent study released by his offi ce reveals:
✰ Millennial consumers are more likely to equate product cost with quality. (Translation: an audience primed to trade up)
✰ They are more likely to explore new and different beverage alcohol products and will be even more likely to buy a locally-made or produced product know-ing it may help the local economy. (Good news for everything from vodkacrafted from New York apples to boutiquePinot Noir out of Oregon)
✰ Millennials are slightly more likely to plan their purchases versus impulse buys in today’s down economy. (Despite fl ashy ad campaigns, brand loyalty is essential)
✰ Millennials’ tendency to experi-ment and try new things will keep them versatile, skipping between a variety of alcoholic beverages.(While the majority of Millennials still prefer beer, they purchase relatively more wine and spirits than older generations did at a comparable age.)
✰ Nielsen’s research shows that as consumers age, their lifestyle transitions
typically result in a relative shift from beer to wine and spirits. Given that current Millennial preferences between beer, wine and spirits diverge from prior generations, future consumption prefer-ences also become less predictable.(Does your wine and cocktail list speak out to this experimental demographic?)
✰ By 2036, the majority of consumers age 21 and over will be multicultural. Hispanics, in particular, are swelling the ranks of these new legal drinking age consumers, and their tastes are infl u-enced both by cultural factors, such as their degree of acculturation, as well as attitudes that include a willingness to try new things and an openness to be infl u-enced by other consumers’ suggestions. (Is it coincidental that Latino culture is hot right now, from churrascarias to cachaça to South American grape varietals?)
Max Kuller, assistant GM at Wash-ington, D.C.’s Estadio, is noticing these trends. “I do think that younger people are more interested in exploring things that they don’t know,” he points out. “Older couples come in probably know-ing what they want to drink; they don’t want curveballs.”
The Peninsula’s Muser concurs, “The new generation of wine drinkers are sav-vy and they are into local wine shops. They are very infl uenced by Twitter and Facebook and they are not held by the constraints of the old school labels. Theyounger clients that we have—those intheir mid-twenties to mid-thirties—are super blog-savvy. They are into ratings on the Internet; not like the old guard age bracket, the 40-70s, that are Robert Park-erites and adhere to those Top 100 lists.”
With 64% of the population surveyed by Simmons confi rming that yes, they are beverage alcohol consumers, it’s clear that understanding the marketplace is key to thriving—and generating sales.
“Drinking is becoming much more a part of our culture,” MacMillan concludes. “People are informed. The door has been opened, and it’s really kind of cool.” ■
According to the research, 56.8% of people who drink distilled spirits possess a Ph. D., JD, MD, MBA or other post-secondary degree, and 57.3% are bringing home $75,000 a year or more. At the other end of the economic and education spectrum only 40.1% of those folks earning less than $30,000 are drinking distilled spirits and the number is almost on par for those who only attended high school; only 40.2% of that group drinks distilled spirits.
JUST THE FACTS*
JUST THE FACTS*
Distilled spirits are enjoyed across all age groups: 56.3% among those 21-24, 57.3% among those 25-34 and 53.7% for those 35-44. Those 45-54 are reaching for distilled spirits at a level of 50.1%, while 48.7% of those 55-64 drink them. Only 39.4% of the 65+ market are drinking spirits.
UNDERSTANDING DEMOGRAPHICS
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Jack Daniel’s Tennessee Whiskey-based RTDs are a quick and easy way for consumers to enjoy their favorite Jack mixed drinks in new places — at home, while grilling out, or tailgating with friends. That means a ton of new selling opportunities for you!
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ven for the savvy spirits lover, Peruvian pisco can be a bit of a conundrum. This distilled spirit is made from fermented grapes
in pot stills, much like Cognac, then bottled as an unaged white spirit, more like vodka, sometimes with varietal grape names and other times as a blend, remi-niscent of grappa. To top it off, most of pisco’s mainstream news headlines refer to the sibling rivalry between Chile and Peru over the name “pisco” itself. In real-ity, the two neighbors craft very different interpretations of pisco (unlike in Peru, the Chilean version is made in a column still and aged in wood).
However, all these challenges simply spell opportunity for the growing handful of Peruvian pisco players, determined to bolster the awareness of pisco in the U.S. market. According to Lima-based consult-ing agency Maximixe, Peruvian pisco saw a dramatic 67.5% growth during the fi rst
quarter of 2010, driven largely by bartend-ers who have discovered pisco’s cocktail potential and embraced the movement of artisanal and small-batch spirits.
Peruvian pisco must be made in a designated region from fermented musts of one or more of the approved grape vari-eties, then allowed to rest for a minimum of three months in neutral tanks like
stainless steel. Peruvian pisco also holds the unique requirement among spirits of being distilled to proof, meaning the dis-tiller has to skillfully create a spirit of 38 to 46% alcohol, without the benefi t of adding water to adjust the proof.
PISCO BREAKDOWNWith four major styles, ranging from bold and pungent with chocolate and smoke fl avors to delicate, fl oral and fruity, the fl avor of Peruvian pisco relies primarily on the grape varieties selected. The approved pisco grapes are broadly categorized as aromatic or non-aromatic, with the aromatic tending to be white or light in color and imparting pisco with distinctive fl oral and fruit aromas. Aromatic grapes include Italia, Moscatel, Torontel and Albilla. The non-aromatic grapes, more subdued in aroma and fl avor, include Negra Corriente, Quebranta, Mollarand Ubina.
P O W E RThe Mystery Spirit Becomes Decidedly Less SoBY JEFFERY LINDENMUTH
PERUVIAN PISCO SAW A DRAMATIC 67.5% GROWTH
DURING THE FIRST QUARTER OF 2010, DRIVEN LARGELY BY
BARTENDERS
Pisco Portón’s vineyards at Hacienda La Caravedo
“Piconese” cocktails made withGran Sierpe at the Strand Hotel in NYC
Courvoisier® Cognac, 40% alc./vol. Courvoisier Import Company, Deerfield, IL, USA. Courvoisier, the Napoleon device and Le Cognac de Napoleon are trademarks of Courvoisier S.A.S. ©2011 Courvoisier S.A.S.
Pisco puro is made from a single grape (think varietal wine), most often the widely planted Quebranta variety, while Pisco aromático is made with one or more of the aromatic grapes; Pisco acholado may combine aromatic and non-aromatic grapes. Lastly, mosto verde is a specialty made from partially fermented grape must.
Campo de Encanto Acholado Pisco, for instance, is a blend of small batches, across vintages and four different vari-etals. The fi rst release includes Quebranta (74%), Torontel (6%), Moscatel (4%) and Italia (16%). “Wine people get us,” beams Duggan McDonnell, partner in Campo de Encanto along with Walter Moore and distiller Carlos Romero. “Pisco can seem a little out there, mostly because no one has ever heard of these grapes, or these words. We fi nd there is so much to discuss because we come at our spirit like winemaking meets single malt Scotch, applying the best modern practicesof both.”
CORE COCKTAILSWhether addressing a wine or spirits drinker, however, the proof is in the sip-ping. And few spirits could ask for better ambassadors than the leading pisco cock-tails, each one easily mixed and down-right delicious.
The Pisco Sour, credited to American bartender Victor Morris who worked in Lima in the 1920s, is similar to any other sour, a balanced drink of pisco, fresh lime and simple syrup, in the ratio of 2:1:1. While you can certainly make a Pisco Sour as you would your usual house sour,
fresh lime juice, the addition of egg white for frothy texture and bitters for added aroma and fl avor lends authenticity that is worth the effort. So entrenched is the Pisco Sour in Peru that the drink enjoys an offi cial celebration on the fi rst Saturday of February.
Diego Loret de Mola, founder and owner of BarSol, says a Pisco Sour can be made with any style of Peruvian pisco, but Quebranta is his favorite and the most tra-ditional. “Quebranta has a beautiful struc-ture and a dry fi nish to support the drink. In Peru we actually make them stronger, with three parts of pisco, so some people will use two parts Quebranta for a founda-tion and one part of an aromatic pisco,” he explains. BarSol currently offers only a Quebranta in the U.S., which has the benefi t of being the most affordable style of pisco, making it an excellent introduc-tion to the spirit.
Gabriel Orta, founder of Bar Lab, a beverage consulting company, creates original pisco cocktails using Gran Sierpe Pisco. “The Pisco Sour is a great place to start and we do a lot of variations. You can add a cherry syrup, sage and pineap-ple, or kiwi, basil and ginger,” says Orta. In the “Sierpe Pisco Cooler,” for example, Bar Lab replaces the traditional lime with yuzu and adds muddled cucumber.
Credited to bartender Duncan Nichol who worked at the Bank Exchange Saloon, once a thriving San Francisco bar, Pisco Punch is usually interpreted with pisco and pineapple and lime juices. Although no one knows the real recipe (Nichol never divulged it) the drink remained popular into the 1970s,
and is now enjoying an even greater renaissance with the fervor for pisco in San Francisco.
Lizzie Asher, president of Macchu Pis-co, believes Pisco Punch is the ideal fl ag-ship cocktail for the category, despite the lack of a defi nitive recipe. “I feel that the Pisco Punch is an easy cocktail to tackle, even in the hands of novices,” says Asher.
“Just about every bar has Dole Pineapple juice to mix with some lime and pisco. Voila! Of course, from this simplicity you can elevate the Pisco Punch to absolutely sublime interpretations.” The mystique of the lost recipe has left ample room for creative takes on the cocktail. Straying from pisco’s South American roots, Asher crafts a winter seasonal version made with Macchu Pisco infused with cinnamon and garnished with star anise.
According to Herbie Loebl, owner of Gran Sierpe, offered in three variet-ies in 13 states, the Pisco Punch is ideal not just for creative bartenders, but for
● PPPPISCSCOPPPOOOOWWWWEEERRR ●●
BarSol lends itself to cocktailslike the Machu Peachu (right)
Campo de Encanto co-founder Duggan McDonnell (right) educating customers about his pisco product below
home consumers and off-premise promo-tion. “Sometimes shaking and stirring is just too intense” for those who don’t work behind the bar, he says. “The Pisco Punch is great because you don’t even need bar tools.” In order to make the Pisco Punch more accessible to consumers, Gran Sierpe makes use of Yelp and Thrillist to organize pisco events, says Jourdan Bind-er, owner of The Workshop, Gran Sierpe Pisco’s marketing company: “We prefer to use our dollars on the street, in what we call hand-to-hand combat. Older people have their drink in mind, but by using these platforms we reach the more open-minded 24 to 44-year-olds.”
The newest entrant among the core cocktails appears to be the Chilcano, the fastest growing cocktail in Peru, accord-ing to Loret de Mola. It’s a long drink of pisco, a squeeze of lime and a dash of bit-ters topped with ginger ale. “We already have Pisco Sour Day, which is now catch-ing on outside of Peru, and we have now added a Chilcano Week in January start-ing last year. Focusing on these emblem-atic cocktails in the on-premise is a great tool to celebrate pisco,” he says.
Newcomer Pisco Portón, a mosto verde pisco, plans to launch in two dozen new markets this year. “Most piscos in the U.S. are local brands sold in small regional markets. Pisco Portón will be the biggest launch for a pisco brand in the U.S. to date,” says founder Johnny Schuler. To
“excite men and women ages 21-35 who
want to drink a spirit that is artisanal and handcrafted,” Schuler is tapping into the mixology movement and pisco’s versatil-ity as well. Among the brand’s signature drinks is “The Portonero,” with pisco, ginger ale, fresh ginger and lime, and the
“Strawberry Portón Tini,” made with fresh strawberries, chipotle pineapple syrup, fresh lime juice, simple syrup and soda. “I have been meeting with bartenders in dif-ferent markets to sample them on Pisco Portón to see how they would mix it in cocktails. We really want to show the bar-tenders that this is a highly mixable spirit that adds wonderful fl avor and aroma to cocktails,” notes Schuler.
BEYOND THE BASICSWhile each of pisco’s standard bearers offers opportunities to improvise, the cocktail that ultimately makes pisco a household spirit may be none of them. From simple long drinks, like the Cuzco Mule, a variation of the Moscow Mule using pisco, ginger beer and lime, to culinary creations, the pisco cocktail anthology is growing rapidly. “Beyond the trademark cocktails, you can also substitute pisco in many classics. Or, you can really think outside the box, maybe working with amaro or sherry,” says Campo de Encanto’s McDonnell.
Even as the owner of San Francisco cocktail destination Cantina, McDonnell knows the importance of keeping it sim-ple for the home bartender. With Campo de Encanto he promotes six pisco drinks using just 12 mixers, improving on the Pisco Punch with a half ounce of orange liqueur or substituting pisco for gin in his
“Improved Negroni,” for instance.
New York’s Eleven Madison Park fea-tures Macchu Pisco La Diablada on its back bar, joining the company of other Manhattan fi ne dining destinations like WD-50 and Daniel. Leo Robitschek, bar-tender at Eleven Madison, also invokes the Negroni, combining La Diablada Pisco with Cocchi Americano and Do-lin Dry Vermouth de Chambéry, before garnishing with a twist of orange in his White Negroni.
As with the vermouth, pisco seems to retain an affi nity for grapes. Meaghan Dorman, head bartender at Raines Law Room in New York City, created the
“Andean Dusk,” using muddled red grapes, lemon juice, simple syrup, La Diablada Pisco and rosé Champagne. “I added the grapes to amplify the grape notes,” she says. “In general I think pisco plays very well with citrus and can make cocktails that are quite vibrant and refreshing.” ■
Pisco Portón founder Johnny Schuler
Flaunting Gran Sierpe at The Randolph in NYC
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The basement of Weather Up Tribeca is the headquarters of Boccato’s ambitious in-house ice harvesting and production program where the Cline-bell CB300X2 Carving Block Ice Maker creates 300-pound blocks of pure, crys-talline ice every few days. Boccato then hand cuts and chisels numerous ice forms from each hefty slab. “The ice that we cut for use in our cocktails ensures that said cocktails will stay colder for a lon-ger period of time and retain an optimal rate of water content (in comparison with more traditional methods of ice ser-vice). After being cut down from larger
blocks into the various desired shape(s) intended for service, our ice goes directly into the freezer prior to being used in our drinks, essentially being twice-frozen. Therefore, it does not sit in a room tem-perature ice bin to wallow in its surface melt,” he explains.
AN ESSENTIAL ELEMENTIf a customer orders, say, an Old Fash-ioned, he would be treated to rock ice, what Boccato likens to snowfl akes: “Not individually identical in shape, but uniform in service.” The spear fi nds its way into highball creations, while shak-
ing ice, for all those drinks served up or made by bartenders vigorously shaking, is what Boccato deems “an essential ele-ment in the preparation and service of a cold and lively cocktail with no more than 30% overall water content.” Order a smash or a caipirinha, and it’s cracked ice one discovers emboldening the stirred cocktail. “The surface area of the ice in question is inextricably relative to the size of its intended vessel in tandem with the liquid volume of the cocktail itself,” Boccato points out.
Wea
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On-Premise Establishments Search for Better Ice Solutions As Simple Cubes Just Won’t Do
BY ALIA AKKAM
Gläce Luxury Ice makes glamorous spheres an
everyday reality
ast December, during an exclusive punch party at the Royalton Hotel in NYC, beyond the aromatic libations being ladled into proffered cups, there was another attraction: Richard Boccato of Dutch Kills, Painkiller, Weather Up
Tribeca and the Cocktail Collective fame outside on the balcony with a massive block of ice. Bartenders watched in awe as he cut it with a chainsaw, pulled out an iron to smooth it over and added a little moisture to make the break easier.
Why does Boccato go through such a laborious, time-consuming process just to make ice cubes that will inevitably melt? “We aren’t trying to arrest the forces of nature,” he says. “We are at-tempting to fi nd the best way to prolong the life and integrity of our cocktails without the aid of advanced technology. This has been a decade-long affair that I am certain will surely continue to fl our-ish way beyond our efforts thus far.”
KNIFE SKILLS Weather Up Tribeca might be cultivating ice as a new art form, but more bartend-ers are realizing they simply can’t rely on the old Kold Draft machine alone.
Gardner Dunn, East Coast brand am-bassador for Suntory Whiskey, encoun-tered the masterful cutting of ice with a chainsaw when he fi rst visited Japan. That serendipitous visit to a Kyoto bar has fueled a passion for precise, quality ice. “Now I go to Rob Roy in Seattle where a bunch of us cut 350-pound blocks of ice with chainsaws from Home Depot,” he notes. He recently taught a crew of USBG bartenders in Philadelphia how to wield an ice pick, and he’ll encourage collab-orative ice carving during the Manhattan Cocktail Classic at the Tokyo Throwdown held at East Village bar Summit.
These days, says Dunn, “a lot of cocktail bars are being frowned upon if you don’t have” a great ice program. Now it is not uncommon for bartend-ers to reach for different ice—whether soft, pellet, shaking or classic Kold Draft —depending upon the cocktail they are making. “You’re so limited with just Kold Draft,” he continues.
COMING FULL CIRCLEThroughout bars in Japan, it is common to see hand-carved balls of ice bobbing in glasses of scotch. This art form gets a
nod at San Francisco’s Fifth Floor, where Jacques Bezuidenhout, master mixolo-gist for Kimpton Hotels & Resorts, can be found breaking down ice. A helpful machine also transforms ordinary cubes into luscious ice globes.
“Ice is a key component to a great cocktail,” says Bezuidenhout. “It makes the difference in either a cocktail that is lively and delicious or one that is wa-tery and flat.
Dunn agrees: “Aesthetically it’s real-ly cool, but I can also enjoy three or four whiskies on one ball of ice. It doesn’t matter how well-made the cocktail is—if you use crappy ice, it will turn bad in a minute.”
Roberto Sequeira, founder of Gläce Luxury Ice, understands the appeal. “Mathematically, the sphere is the most efficient shape in nature,” he says.
That’s why in 2007 he launched his adventurous ice sphere—2.5” in diam-eter—that is now served in hospitality settings from MGM to Disney World. Sequeira, who has both an MBA and training as an engineer, was frustrated by the lack of consistency he found in cocktails stemming from ice cubes. From the mixology standpoint, he knew bartenders were working hard to perfect technique and upgrade ingredients, but operationally, important items like ice were often given short shrift. Gläce fills a void with its attractive, dilution-minimizing spheres—stripped of any minerals and impurities—that come to the aid of home consumers and high-volume restaurants and bars that sim-ply don’t have the capability or justi-fication to chip away at ice blocks. “If food becomes about presentation, then really you are eating it before it reaches your mouth,” he says. “Drinking should be the same experience.” ■
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Handmade Collins ice spears (right);What you‘ll fi nd in your rocks glass
at Weather Up Tribeca (opposite page)
Whiskey on Gläce Luxury Ice
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Derek Brown, who runs two disparate Washington, D.C. cocktail haunts with his brother Tom—The Passenger and Columbia Room—is known for his scholarly approach to making drinks. At Tales of the Cocktail this summer he’ll be leading a seminar, “What Would Aristotle Drink?” But, what exactly do his custom-ers learn when he’s behind the bar?
THE BEVERAGE NETWORK: Reservations-only Columbia Room is unique—it’s small, there are no menus and it’s built around a three-course cocktail tasting you primarily determine. What was your mission?
DEREK BROWN: One of the things I always lament is that it’s hard to offer the exact service and style of cocktails you want in large-scale environments. Some
people do it well but to interact, pull out the drink, talk about ingredients and try different iterations, that’s something real-ly hard to do when the bar is three-deep. Columbia Room is a very intimate expe-rience, and we make the time to make the best cocktails and offer great service. With our focus on ingredients, some people compare it to a chef’s table.
BN: Those ingredients seem just as important to you as the bottles with your apothecary set-up.
DB: A lot of times what happens in the bar is the bottles become the focus. In-stead of putting just the bottles on the back of the bar I wanted to have it com-prised of the ingredients—tinctures, bitters, liqueurs. When customers ask a question about gins, I want to be able to bring down the juniper, crush it, taste it and show fi rsthand how these ingredients are made. The display has sparked interest.
BN: How does the evening unfold for your guests? They are truly left in the bar staff’s hands.
DB: We start with punch or a Cham-pagne cocktail; something generally seasonal and simple. The second cock-tail is changed weekly and determined by the seasons and the ingredients we’re getting in, say a Cynar Daiquri with blackstrap molasses rum, Cynar,
lemon juice and cane sugar, that they enjoy with paired food. The third we discuss with the customers, based on their preferences.
BN: And what do they typically request then? Are you seeing that they’re open to new fl avors?
DB: Bourbon is a popular call, but by the third cocktail they’ve had a great experience and instead of making a de-cision based on what they know, they are now more adventurous. Some have never had a real dry martini, so we’ll give that a try. Sometimes we’ll even in-troduce them to something like a cara-way seed aquavit.
BN: As The Passenger has a decided-ly more casual feel, do you see much crossover between the guests there and the ones at Columbia Room?
DB: Some customers who go to The Passenger don’t even know Columbia Room exists. You don’t always want to drink one way like you don’t want to eat one way. Sometimes you want a ham-burger and sometimes you want a fi ne restaurant. My perspective is having this 10-foot bar focusing on classic and ingredient-driven cocktails is one experi-ence, and The Passenger, which is a little more raucous and fun and where you get a can of beer, is a different one. There are seven nights a week of drinking.
ProfessorCocktailLearning is at the core of Derek Brown’s bartending philosophy
BY ALIA AKKAM
BARTALK
Derek M. Brown, in front of his of apothecary of ingredients at Columbia Room in Washington, D.C.
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ORGANIC COTTONWOOD CREEKJoining its organic white table wine, this spring CottonWood Creek introduces a red table wine, also made with organic grapes. In addition, the ultra-light wine bottle, recycled paper label, soy ink packaging and natural cork closure make this affordable brand universally earth-friendly. CottonWood Creek Cellars is a Panther Rock Wine Company Brand marketed nationally by Domaine Napa Wine Company www.domainenapa.com.
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THIS EARTH DAY, GREEN TRUCK ORGANIC CALIFORNIA WINESFrom Red Truck Wines, known for its fl avorful wine values, comes Green Truck, made from certifi ed organic grapes. Good for the consumer and good for the environment, too, the award-winning Green Truck wine brand includes all-organic Petite Sirah, Sauvignon Blanc, Zinfandel, Chardonnay and Cabernet Sauvignon. Green Truck Wines are produced by Red Truck Winery, Sonoma, CA, and marketed nationally by 585 Wine Partners.
ED HARDY PRESENTSDIAMOND ROSÉEd Hardy Wines offers Diamond Rosé, perfect for the warm months ahead. The wine has a bright coral color and aromas of cherries and raspberries, with a light hint of passionfruit. The taste is lightly sweet, with a playful note of effervescence on the fi nish. SRP: $19.99
NEW KRU 82 VODKA LAUNCHES IN THE STATESKru82 Imported Vodka is new from Western Spirits. Bottled at 82-proof, this vodka is dis-tilled from Holland’s fi nest wheat. Kru catches the eye with its recyclable and reusable stain-less steel bottle that is equipped with lanyard and carabiner for easy portability. Inside, the taste is crisp, clean and well-balanced.
707-265-4003
ROROOODUDUDUDUDUCCCECECESEESESENN
Authentic Jose Cuervo® Margaritas is the #1 selling prepared Margarita line in the U.S.!1 Now, Jose Cuervo®,
the world’s #1 premium tequila, is introducing a new watermelon flavor to bring the excitement of bars
and restaurants to your customers!
Introducing NEW Authentic Jose Cuervo®
Watermelon Margaritas
Also available in Classic Lime,Strawberry Lime, Mango and Pomegranate.
Now Available in 1.75L Size
1IRI, Current 52 w/e Oct. 3, 2010, Total U.S. F&D
AUTHENTIC JOSE CUERVO MARGARITAS. 9.95% Alc/Vol.©2011 Produced by Heublein, Norwalk, CT underlicense from the trademark owner. JOSE CUERVO isa registered trademark of Tequila Cuervo la Rojeña.
KOSHERPRODUCTS&PROMOS
718-534-0200 www.dalton-winery.com www.tishbi.com
www.alliedimporters.com www.palmbay.com/recanati
TABOR WINERY PRESENTSGALIL SHIRAZ 2009Tabor Galil Shiraz 2009 is made from 100% Shiraz grapes, cultivated in different soils in the Upper Galilee region of Israel. The color of this wine is deep and rich, with a confection-ary aroma and a balanced yet velvety texture. This full-bodied wine pairs well with cold meats, chicken or duck. SRP: $18
RECANATI GEARS UPFOR PASSOVER Recanati Special Reserve 2007 is a blend of Cabernet Sauvignon and Merlot from the Upper Galilee region of Israel. The color is rich, ruby red and the wine carries scents of cassis and dark fruit mixed with notes of vanilla, chocolate and tobacco. Also newly available is Recanati Rosé 2010, a fruit-forward and gently spicy wine—perfect for spring entertaining.
ENJOY WEINSTOCK CHARDONNAY CHILLEDWeinstock Chardonnay from California has bright aromas of tropical fruits and pears, with citrus and apple notes on the palate and a fi nish that offers a hint of vanilla. This wine is crisp and refreshing, best served slightly chilled. SRP: $9.99
718-534-0200
TISHBI PRESENTS ESTATECABERNET SAUVIGNONFrom the storied Tishbi Wine Estate comes Estate Cabernet Sauvignon, made of 85% Cabernet Sauvignon and 15% Merlot grapes. The vineyard sites are on some of the highest slopes in Israel, Gush Etzion and Kfar Yural, and the nearby herbal plants like eucalyptus and menthol enhance the wine’s fl avors. This wine is aged a total of 36 monthsbefore release. SRP: $24.99
GAMLA OFFERS A RESERVECABERNET SAUVIGNON Gamla Reserve Cabernet Sauvignon comes from the Golan Heights region, where cool climates help create exceptional Cabernet grapes. This wine has a rich, purple color with aromas of wild blackberries, plums and mint. The 2009 Gamla Reserve Cabernet Sauvignon is full-bodied with a long fi nish and good balance. SRP: $19.99
DALTON ESTATE CELEBRATES WITH ZINFANDEL 2009Dalton Estate’s Zinfandel 2009 is made with grapes grown in the Safsufa vineyards at the foothills of Mount Meron. This is a spicy wine with currants, berries, cloves and cinnamon on the nose. On the mouth there are notes of sweet fruit and soft tannins. Dalton Estate Zinfandel has a medium body and is a great match for hearty fare. SRP: $25
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April 2010 OhiO BeverAge JOurnAl 59 April 2011 OhiO BeverAge mOnthly 59
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Apr11 ShopNet.indd 1 3/11/11 3:26:10 PM
60 OhiO BeverAge mOnthly April 2011
ALL NEW POS System for
FREE SHIPPING & NO TAX! Dell Optiplex, 15” touch screen, thermal printer, laser scanner with stand, steel cash drawer, pole display
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Apr11 ShopNet.indd 2 3/11/11 3:26:10 PM
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Apr11 ShopNet.indd 3 3/11/11 3:26:11 PM
April 2011 OhiO BeverAge mOnthly 61
ALL NEW POS System for
FREE SHIPPING & NO TAX! Dell Optiplex, 15” touch screen, thermal printer, laser scanner with stand, steel cash drawer, pole display
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$1,569 Lease $92/18months
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Corner Store POS Software ($499 value) with the purchase of any hardware bundle on this page!
Over the phone installation and 1 hour over the phone training! 17,000 SKU liquor/beer/wine database,
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OUR BEST
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Apr11 ShopNet.indd 2 3/11/11 3:26:10 PM
SHOPPING NETWORK
Apr11 ShopNet.indd 3 3/11/11 3:26:11 PM
62 OhiO BeverAge mOnthly April 2011
Apr11 ShopNet.indd 4 3/11/11 3:26:11 PM
April 2011 OhiO BeverAge mOnthly63
Cuyahoga County Permit holders add $.60 per 750 ml bottle. $.80 per liter bottle and $1.40 per 1.75 liter bottle.
April 2011 Division of liquor Control Price listD = 1.75 liter l = liter B = 750 ml
Please note: All the following information is provided for reference only, please contact your spirits wholesaler to
confirm all information. StAnDArD PriCe PrOOF
BlenD
0026D OlD thOmPSOn $ 12.55 80.00026l OlD thOmPSOn $ 7.15 80.0 0113B KeSSler $ 8.75 80.0 0113D KeSSler $ 17.60 80.0 0113l KeSSler $ 12.30 80.0 0122B BeAmS eight StAr $ 6.60 80.0 0122D BeAmS eight StAr $ 13.00 80.0 0122l BeAmS eight StAr $ 7.90 80.0 0152B SeAgrAmS 7 CrOWn $ 9.95 80.0 0152D SeAgrAmS 7 CrOWn $ 19.95 80.0 0152l SeAgrAmS 7 CrOWn $ 13.30 80.0 0199D SenAtOrS CluB BBn $ 13.65 80.0 0199l SenAtOrS CluB BBn $ 7.95 80.02100D CAlvert eXtrA BlenDeD WSKy $ 16.95 80.0 2137D imPeriAl $112.55 80.0 3701l gOlD AWArD BlenDeD WSKy $ 6.65 80.0 3972D hAllerS S r S Bln WSKy $ 13.90 80.0 3972l hAllerS S r S Bln WSKy $ 7.95 80.0 4089D guCKenheimer $ 13.00 80.0 4089l guCKenheimer $ 7.15 80.0 5378B KeSSler trAveler $ 8.75 80.0 6343l mC COrmiCK BlenDeD $ 7.65 80.08890B SeAgrAmS 7 DArK hOney $ 12.60 71.08891B SeAgrAmS 7 CrW StOne Cherry $ 12.60 71.0
BOurBOn
0014B AnCient Age Ky Str BBn $ 8.75 80.00014D AnCient Age Ky Str BBn $ 17.10 80.00014l AnCient Age Ky Str BBn $ 10.50 80.00035D AnCient AnCient Age Ky $ 19.70 90.0 0035l AnCient AnCient Age Ky $ 11.40 90.0 0059B eArly timeS $ 9.65 80.0 0059D eArly timeS $ 21.05 80.0 0067B JtS BrOWn 4yr $ 6.70 86.0 0067D JtS BrOWn 4yr $ 17.10 86.0 0073B OlD grAnD DAD 4yr $ 10.55 86.0 0073D OlD grAnD DAD 4yr $ 25.50 86.0 0073l OlD grAnD DAD 4yr $ 17.85 86.0 0075D eChO SPringS 4yr $ 17.95 80.0 0075l eChO SPringS 4y r $ 10.60 80.0 0087D KentuCKy gentlemAn $ 15.35 80.0 0087l KentuCKy gentlemAn $ 8.75 80.0 0104D ten high 4yr $ 16.00 80.0 0104l ten high 4yr $ 9.45 80.0 0108B OlD FOreSter 4yr $ 13.40 86.0 0108D OlD FOreSter 4yr $ 26.70 86.0 0144B Jim BeAmS ChOiCe 5yr $ 11.85 80.0 0144D Jim BeAmS ChOiCe 5yr $ 32.55 80.0
0163D mAttingly AnD mOOre 4yr $ 12.50 80.0 0163l mAttingly AnD mOOre 4yr $ 8.85 80.00171D mArK tWAin $ 13.15 80.0 0171l mArK tWAin $ 9.30 80.0 0850B BenChmArK BOurBOn 8 yeAr $ 7.90 80.0 0850D BenChmArK BOurBOn 8 yeAr $ 15.80 80.0 0891B BirD DOg BlACKBerry WhSKy $ 16.85 80.0 0911B BlAntOn BBn $ 39.50 93.0 1497B Bulleit BBn FrOntier WhSKy $ 19.55 90.0 1497D Bulleit BBn FrOntier WhSKy $ 43.90 90.0 1497l Bulleit BBn FrOntier WhSKy $ 21.95 90.0 1499B BuFFAlO trACe BOurBOn $ 19.50 90.0 1650e Jim BeAm 200ml 4yr $ 5.10 80.0 1816B WilD turKey 101 BBn $ 18.45 101.0 1816D WilD turKey 101 BBn $ 35.40 101.0 1816l WilD turKey 101 BBn $ 28.05 101.0 2089D BOurBOn SuPreme rAre BlnD $ 15.80 80.0 2089l BOurBOn SuPreme rAre BlnD $ 9.65 80.0 2094B KentuCKy tAvern 4yr $ 7.30 80.0 2094D KentuCKy tAvern 4yr $ 16.20 80.02094l KentuCKy tAvern 4yr $ 9.65 80.0 2099B OlD CrOW 3yr $ 7.90 80.0 2099D OlD CrOW 3yr $ 16.10 80.0 2099l OlD CrOW 3yr $ 9.65 80.02105B JtS BrOWn 100 $ 9.25 100.0 2919B eliJAh CrAig 12yr $ 18.65 94.02946B evAn WilliAmS millenium $ 18.00 86.62948B evAn WilliAmS BBn $ 9.90 86.0 2948D evAn WilliAmS BBn $ 22.85 86.0 2948l evAn WilliAmS BBn $ 13.10 86.0 2949B eZrA BrOOKS $ 8.75 90.0 2949D eZrA BrOOKS $ 21.45 90.0 2949l eZrA BrOOKS $ 12.25 90.0 2955B eZrA 101 7yr $ 12.25 101.0 3073B FOur rOSeS yellOW lABel $ 15.15 80.03074B FOur rOSeS 90 $ 23.75 90.0 3075B FOur rOSeS 100 $ 29.80 100.0 4065D heAven hill OlD Style 4yr $ 19.70 80.0 4065l heAven hill OlD Style 4yr $ 11.10 80.0 4116B Jim BeAm 4yr $ 15.85 80.0 4116D Jim BeAm 4yr $ 32.55 80.0 4116e Jim BeAm 4yr $ 9.90 80.0 4116l Jim BeAm 4yr $ 21.10 80.05087B JeFFerSOn’S $ 26.35 82.3 5104B JeremiAh WeeD Cherry mASh $ 14.60 90.0 5110B Jim BeAm BlACK 8yr $ 17.60 86.0 5110D Jim BeAm BlACK 8yr $ 35.20 86.0 5110l Jim BeAm BlACK 8yr $ 15.40 86.0 5112B Jim BeAm trAveler 4yr $ 15.85 80.0 5122B Jim BeAm Devil'S Cut $ 22.00 90.05483B KnOB CreeK Sngl BArel rSv $ 35.20 80.0 6845l OlD ChArter 8yr $ 15.15 80.06880B OlD CrOW trAveler 3yr $ 7.90 80.07680B OlD WhiSKey river $ 22.05 86.0 8355B reBel yell $ 12.25 80.0 8356B reBel reServe 4yr $ 16.90 90.6 8375B reD StAg $ 17.60 80.0 8375D reD StAg $ 36.95 80.0 8375l reD StAg $ 24.65 80.0 8435B riDgemOnt reServe 1792 8yr $ 26.35 93.79600B WhitetAil CArAmel Flv WhiSKey $ 16.85 80.0 9632B WilD turKey 80 BBn $ 14.30 80.0 9632D WilD turKey 80 BBn $ 31.05 80.0 9635B WilD turKey 101 trvlr $ 18.45 101.0 9636B WilD turKey ruSSellS reSv 10yr $ 25.50 90.09676l WOODFOrD rSv DerBy $ 34.15 90.49680B WOODFOrD rSv mSt COll mAPl $ 77.95 90.4
SPeCiAlty BOurBOn
0460B BAKerS $ 36.95 107.00575B BASil hAyDenS $ 29.95 80.01370B BOOKerS $ 46.65 126.62305B COrner CreeK reServe $ 27.35 88.02880B eAgle rAre Single BArrel $ 24.60 90.02947B evAn WilliAmS Single BArrel $ 23.90 86.65089B JeFFerSOn’S reServe $ 45.75 90.25482B KnOB CreeK $ 24.65 100.05482D KnOB CreeK $ 52.80 100.05482l KnOB CreeK $ 35.20 100.06060B mAKer’S mArK $ 22.00 90.06060D mAKer’S mArK $ 50.15 90.06060e mAKer’S mArK $ 14.60 90.06060l mAKer’S mArK $ 32.55 90.06064B mAKer’S mArK 46 $ 30.80 94.09617B WilD turKey 15yr triBute $ 77.80 101.09627B rAre BreeD $ 30.85 110.09674B WOODFOrD reServe $ 29.10 90.4 9674D WOODFOrD reServe $ 59.85 90.4 9674l WOODFOrD reServe $ 34.15 90.4 9679B WOODFOrD reServe SeASOn OAK $ 77.95 100.4 9670B WOODStOne miCrO-BOurBOn $ 88.07 94.0
Ohio Wholesale Price list
Apr11 ShopNet.indd 4 3/11/11 3:26:11 PM
64 OhiO BeverAge mOnthly April 2011
tenneSSee WhiSKey
0066B JACK DAniel'S BlACK $ 16.90 80.00066D JACK DAniel'S BlACK $ 42.15 80.00066e JACK DAniel'S BlACK $ 14.45 80.00066l JACK DAniel'S BlACK $ 29.80 80.02110B JACK DAniel'S green $ 16.90 80.02110D JACK DAniel'S green $ 33.65 80.03513B gentlemAn JACK $ 25.60 80.03513D gentlemAn JACK $ 48.50 80.03513l gentlemAn JACK $ 34.15 80.03515B geOrge BiCKel OlD 48 $ 15.90 80.03515B geOrge riCKel OlD #8 $ 15.90 80.03523B geOrge DiCKOl 12 $ 20.20 90.03524B geO. DiCKel BArrel SeleCt $ 39.00 86.04997B JACK DAniel'S Single BArrel $ 34.35 94.0
rye WhiSKey 0090B OlD OverhOlt $ 13.20 80.01503B Bulleit 95 rye $ 19.55 90.05117B Jim BeAm $ 14.05 80.09833B ruSSelS reServe $ 25.50 90.0
BlenDeD WhiSKey
0026D OlD thOmPSOn $ 12.55 80.00026l OlD thOmPSOn $ 7.15 80.00113B KeSSler $ 8.75 80.00113D KeSSler $ 17.60 80.0 0113l KeSSler $ 12.30 80.00122B BeAm'S eight StAr $ 6.60 80.00122D BeAm'S eight SlAr $ 13.00 80.00122l BeAm'S eight StAr $ 7.90 80.00152B SeAgrAm'S 7 CrOWn $ 9.95 80.00152D SeAgrAm'S 7 CrOWn $ 19.95 80.00152l SeAgrAm'S 7 CrOWn $ 13.30 80.00199D SenAtOr'S CluB $ 13.65 80.00199l SenAtOr'S CluB $ 7.95 80.02100D CAlvert eXlrA $ 16.95 80.02137D imPeriAl $ 112.55 80.03701l gOlD AWArD $ 5.70 80.03972D hAiler'S S.r.S. $ 13.90 80.03972l hAlterS S.r.S. $ 7.95 80.04089D guCKenheimer $ 13.00 80.04089l guCKenheimer $ 7.15 80.05378B KeSSler trAveler $ 8.75 80.06343l mCCOrmiCK $ 7.70 80.08887B SeAgrAm'S 7 trAveler $ 9.95 80.08890B SeAgrAm'S 7 DArK hOney $ 12.60 71.0
iriSh WhiSKey
0281B JAmeSOn $ 18.65 80.00281D JAmeSOn $ 39.75 80.00281B JAmeSOn $ 28.95 80.0 0282B BuShmillS $ 20.15 80.00282l BuShmillS $ 28.00 80.00908B BlACK BuSt( $ 31.00 80.01519B BuShmillS 16 yr. Single mAlt $ 58.65 80.01520B BuShmillS lOyr. Single mAlt $ 35.45 80.02074B ClOnlArF $ 16.10 80.03003B FeCKin $ 16.90 80.04895B iriShmAn OriginAl ClAn $ 17.65 90.05075B JAmeSOn gOlD $ 51.80 80.05079B JAmeSOn vintAge reS. $173.90 92.05081B JAmeSOn 18 yr. $ 75.35 80.05083B JAmeSOn 12 yr. $ 34.30 80.05085B JAmeSOn tin $ 18.65 80.05212B JOhn POWer & SOn gOlD $ 16.00 80.05384B KilBeggAn $ 14.30 80.05388B KnAPPOgue CAStle 12 $ 32.85 80.06574B miDletOn $120.30 80.06576B miChAel COllinS BlenDeD $ 16.90 80.07721l PADDy $ 28.05 80.08294B POWerS $ 30.00 80.06383B reDBreASt $ 43.05 80.08384B reDBreASt 12 $ 64.90 92.09026B SlAne CAStle $ 20.35 80.09317B tullAmOre DeW $ 16.90 80.09317l tullAmOre DeW $ 23.70 80.0
CAnADiAn WhiSKey
0076B SeAgrAmS vO $ 11.75 80.00076D SeAgrAmS vO $ 23.55 80.00076l SeAgrAmS vO $ 17.40 80.00169D lOrD CAlvert $ 14.50 80.00170B mCmASter'S $ 7.00 80.00170D mCmASter'S $ 14.90 80.00170l mCmASter'S $ 8.85 80.00174B CAnADiAn miSt $ 8.75 80.00174D CAnADiAn miSt $ 19.30 80.0
0174l CAnADiAn miSt $ 12.25 80.00175D mACnAughtOn $ 16.65 80.00176B CAnADiAn CluB $ 11.45 80.00176D CAnADiAn CluB $ 22.00 80.00176e CAnADiAn CluB $ 9.25 80.00176l CAnADiAn CluB $ 16.30 80.00189B BlACK velvet $ 7.90 80.00189D BlACK velvet $ 17.55 80.00189e BlACK velvet $ 8.60 80.00189l BlACK velvet $ 11.40 80.00909B BlACK velvet trAveler $ 7.90 80.00920B BlACK velvet reServe $ 11.40 80.0 0920D BlACK velvet reServe $ 22.30 80.01570B CABin Fever mAPle Flv. $ 16.85 80.01704D CAnADiAn BAy $ 13.60 80.01704D CAnADiAn BAy $ 8.70 80.01716B CAnADA hOuSe $ 6.60 80.01716D CAnADA hOuSe $ 12.75 80.01725B CAnADiAn CluB reServe 10 $ 14.05 80.01729B CAnADiAn CluB trAveler $ 11.45 80.01730D CAnADiAn gOlD $ 14.05 80.01730l CAnADiAn gOlD $ 8.60 80.01731B CAn. CluB Sherry CASK $ 16.70 82.61733B CAnADiAn hunter trAveler $ 6.45 80.01735D CAnADiAn ltD. $ 14.05 80.01735l CAnADiAn ltD. $ 8.60 80.01748B CAnADiAn miSt trAveler $ 6.75 80.01749D CAnADiAn reServe $ 9.25 80.02055B ClASSiC 12 $ 17.60 80.02389B CrOWn rOyAl BlACK $ 24.80 90.02391B CrOWn rOyAl CASK nO.16 $ 61.45 80.02393B CrOWn rOyAl eXtrA rAre $114.15 80.02397B CrOWn rOyAl reServe $ 39.65 80.04041D hArWOOD $ 14.50 80.04041l hArWOOD $ 8.45 80.04699D nOrthern light $ 12.70 80.04699l nOrthern light $ 8.45 80.05073D JAmeS FOXe $ 12.55 80.07726D PArAmOunt $ 14.45 80.08050B PenDletOn $ 21.25 80.08431B riCh & rAre $ 7.00 80.08431D riCh & rAre $ 13.60 80.08894B CrOWn rOyAl $ 22.15 80.08894D CrOWn rOyAl $ 47.90 80.08894e CrOWn rOyAl $ 28.50 80.08894l CrOWn rOyAl $ 29.25 80.0 8922B v.0. gOlD $ 14.75 80.08923B SeAgrAm'S v.0. trAveler $ 11.75 80.09648B WinDSOr trAveler $ 7.90 80.09652B WinDSOr SuPreme $ 7.90 80.09652D WinDSOr SuPreme $ 17.15 80.09652l WinDSOr SuPreme $ 10.95 80.09656B WiSer'S DeluXe $ 13.40 80.0
SCOtCh WhiSKey
0201B PinCh 15 yr. $ 29.70 80.00202B DeWAr'S $ 19.40 80.00202D DeWAr'S $ 43.25 80.00202e DeWAr'S $ 21.15 80.00202l DeWAr'S $ 27.35 80.00204B JOhnnie WAlKer reD $ 22.05 80.00204D JOhnnie WAlKer reD $ 43.25 80.00204l JOhnnle WAlKer reD $ 28.25 80.00206D uSher'S green $ 22.25 80.00208B lAuDer'S $ 8.05 80.00208D lAuDer'S $ 17.55 80.00208l lAuDer'S $ 10.35 80.00212B grAnt'S $ 14.25 80.00212D grAnt'S $ 31.90 80.00213D OlD Smuggler $ 18.80 80.00213l ODSmuggler $ 11.45 80.00215B ChivAS regAl 12 yr. $ 29.10 80.00215D ChivAS regAl 12 yr. $ 51.10 80.00215l ChivAS regAl 12 yr. $ 38.55 80.00225B Cully SArK $ 16.85 80.00225D Culty SArK $ 29.30 80.00225l Cutty SArK $ 22.00 80.00227B White hOrSe $ 12.55 80.00232B JOhnnie WAlKer BlACK $ 32.50 80.00232D JOhnnie WAlKer BlACK $ 70.05 80.00232l JOhnnie WAlKer BlACK $ 42.40 80.00238B J&B rAre $ 18.95 86.00238D J&B rAre $ 40.65 86.00238l J&B rAre $ 25.60 86.00239B grAnD mACniSh $ 8.15 80.00239D grAnD mACniSh $ 17.50 80.0 0239l grAnD mACniSh $ 10.60 80.00241D highlAnD miSt $ 16.65 80.00241l highlAnD miSt $ 9.55 80.00246D inver hOuSe $ 17.55 60.00246l inver hOuSe $ 10.35 60.00249D J.W. DAnt $ 13.65 80.00253B BAllAnline'S $ 13.40 80.01490B BuChAnAn DeluXe $ 26.35 80.0
April 2011 OhiO BeverAge mOnthly 65
1655e mAKerS mArK 200ml $ 7.00 80.02004B Chiv regAl SAlute 21 yr $156.85 80.02005B Chiv regAl 25 $ 209.50 80.02006B ChivAS regAl 18 yr. $ 43.05 80.02052D ClAn mACgregOr $ 17.10 80.02052l ClAn mACgregOr $ 10.60 80.02078B ClyneliSh $ 31.05 92.02672B DeWAr'SFOunDerS reServe $ 70.60 80.02673B DeWAr'S SignAture $ 189.75 86.02674B DeWAr'S SP. reS. 12 yr. $ 31.75 80.02999B FAmOuS grOuSe 12 yr. $ 23.90 80.03609B glen grAnt $ 38.70 80.05145B JOhn BArr reD $ 12.55 80.05220B JOhnnie WAlKer Blue $ 203.95 80.05225B JOhnnie WAlKer BKl.100 Anniv. $ 36.85 80.05229B JOhnnie WAiKer gOlD $ 74.60 80.06395B mClvOr $ 11.65 80.07980D PASSPOrt $ 20.55 80.08327D Queen Anne $ 18.45 80.08327l Queen Anne $ 9.75 80.08853D SCOreSBy $ 17.45 80.09188B FAmOuS grOuSe 80 $ 19.50 80.09188D FAmOuS grOuSe 80 $ 37.15 80.0
Single mAlt / SCOtCh
0019B ABerlOur 12 yr. $ 31.70 86.00020B ABerlOur ABunADh $ 54.55 119.40031B ABerFelDy $ 44.10 80.00032B ABerFelDy 21 $ 150.00 80.00103B ArDmOre $ 36.10 92.00107B ArDBeg 10 yr. $ 43.05 92.00375B AuChenlOShAn3WOOD $ 49.20 86.00377B AuChenlAShAn ClASSiC $ 24.75 80.00379B AuChrOiSK $ 24.75 80.00493B BAlvenie Single BArrel 15 yr. $ 59.65 95.00497B BAlvenie DOuBleWOOD 12 yr. $ 44.90 86.00504B BAlvenie POrtWOOD 21 yr. $ 137.55 86.01481B BOWmOre legenD $ 21.25 80.01488B BunnAheBhAin $ 47.45 80.01498B BruiChlADDiCh rOCKS $ 48.50 92.01751B CAOl ilA 12-yr. $ 44.30 86.01759B CArDhu $ 37.75 86.02355B CrAggAnmOre $ 45.85 80.02491B DelmOre StillmAn 28 yr. $ 117.60 90.02495B DAlmOre 12 yr. $ 36.10 80.02498B DAlWhinnie $ 52.70 66.02500B DAlWhinnie DiStill eDitiOn $ 65.90 86.03606B glenliDDiCh 12 yr. reServe $ 34.35 80.03607B glen gAriOCh $ 16.35 86.03611B glenKinChie 12 yr. $ 46.60 86.03615B glen SPey $ 162.55 86.03620B glenliDDiCh SOlerA 15 yr. $ 43.95 80.03625B glenliDDiCh AnCient 18 yr. $ 60.50 86.03634B glenliDDiCh 15 DiStillery eD. $ 51.80 102.03640B glenlivet 18 yr. $ 60.50 86.03641B glenlivet 12 yr. $ 32.60 80.03641D glenhivel $ 68.55 80.03641l glenlivel12 yr. $ 43.75 80.03643B glenlivet ArChive 21 yr. $ 120.70 86.03645B glenmOrAngie $ 34.35 86.03646B glenlivet FrenCh OAK 15 yr. $ 41.35 80.03647B glenlivel nADurrA 16 yr. $ 47.40 112.43649B glenmOrAngielASAnlA $ 43.05 92.03654B glenlivellDADurrAtriumPh $ 69.25 96.03655B glenmOrAngie FineAltA $ 69.25 86.03656B glenmOrAngie QuintA ruBAn $ 43.05 92.03658B glenmOrAngteneCtAr D'Or $ 56.15 92.03697B glenrOtheS SeleCt reServe $ 38.80 80.03699B glenrOtheS $ 67.75 86.04291B highlAnD PArK $ 36.10 86.04296B highlAnD PArK 18 $ 86.70 86.05207B J. mCDOugAllS BlADnOCh $ 58.65 111.65231B JOhnnie WAlKer green $ 52.65 86.05507B lAgAvulin DiStillerS eD. $ 86.90 86.05508B lAgAvulin $ 75.60 86.05542B lAPhrOAig 18 $ 61.60 96.05543B lePhrOAigCASK Strength $ 55.45 115.65544B lAPhrOAlg $ 34.30 86.06012B mACAllAn CASK Strenglh $ 56.15 117.6 6013B mACAllAn 12 yr. $ 44.80 86.06013D mACAllAn 12 yr. $ 86.00 86.06016B mACAllAn 18 yr. $ 131.20 86.06017B mACAllAn Fine OAK 10 yr. $ 36.10 80.06016B mACAllAn Fine OAK 15 yr. $ 69.75 86.06024B mACAllAn AnniverSAry $ 623.20 86.06025B mACAllAn 30 yr. $1,104.05 86.06344B mCClellAnDS iSlAy $ 20.85 80.06346B mCClellAnDS highlAnD $ 20.65 80.06747B OBAn DiStillerS eD. $ 78.20 86.06748B OBAn $ 60.70 86.07700B OyO WhiSKey $ 39.85 92.08983B SingletOn $ 34.40 80.09063B SPeyBurn $ 16.90 86.09064B SPeyBurn BrADen OrACh $ 15.15 80.0
9145B tAliSKer $ 51.10 91.69148B tAliSKer DiStiller eDitiOn $ 60.65 91.69150B tAmDhu $ 19.50 80.09150B tAmDhu $ 19.50 80.0 9606B WilD SCOtSmAn BlACK lABel $ 58.15 94.09671B WOODStOne CreeK Single PeAteD mAlt WhSKy $ 103.95 93.0
Other WhiSKey
0876B Bernheim OriginAl WheAt $ 25.60 90.01840B CAKFADDy CArOlinA mOOnShine $ 17.75 80.03526B geOrgiA mOOn COrn WhiSKey $ 10.10 80.05255B Jr. JOhnSOnS miDnight mOOn $ 17.75 80.0
BrAnDy
0051B AliZe COgnAC vS $ 16.90 80.0 0084B AnSAC vS COgnAC $ 15.15 80.0 0341B ASBACh urAlt BrAnDy $ 24.05 80.0 0453B metAXA Five StAr BrAnDy $ 18.65 76.0 0456B COurvOiSier vSOP COgnAC 4yr $ 31.75 80.0 0461B henneSSy v S $ 27.35 80.0 0461D henneSSy v S $ 55.45 80.0 0461e henneSSy v S $ 15.25 80.0 0461l henneSSy v S $ 35.90 80.0 0462B mArtell vS COgnAC $ 24.75 80.0 0463B remy mArtin vSOP COgnAC $ 34.35 80.0 0463D remy mArtin vSOP COgnAC $ 85.15 80.0 0463e remy mArtin vSOP COgnAC $ 27.75 80.0 0463l remy mArtin vSOP COgnAC $ 51.60 80.0 0464B St remy vSOP AuthentiC BDy $ 9.90 80.0 0464D St remy vSOP AuthentiC BDy $ 17.35 80.0 0469B PAul mASSOn grAnD AmBer 3yr $ 10.80 80.0 0469D PAul mASSOn grAnD AmBer 3yr $ 19.90 80.0 0469l PAul mASSOn grAnD AmBer 3yr $ 12.80 80.0 0470B ChriStiAn BrOtherS BrAnDy $ 9.90 80.0 0470D ChriStiAn BrOtherS BrAnDy $ 21.45 80.0 0470l ChriStiAn BrOtherS BrAnDy $ 12.35 80.0 0479B lAirDS APPle JACK 6yr $ 15.15 80.0 0480B COurvOiSier v S COgnAC 2yr $ 23.90 80.0 0480D COurvOiSier v S COgnAC 2yr $ 42.35 80.0 0480l COurvOiSier v S COgnAC 2yr $ 33.40 80.0 0481B COrOnet vSQ $ 8.15 80.00481D COrOnet vSQ $ 19.70 80.0 0481l COrOnet vSQ $ 11.50 80.0 0482B PArAmOunt BlACKBerry BrnDy $ 9.65 75.0 0482D PArAmOunt BlACKBerry BrnDy $ 19.70 75.0 0482l PArAmOunt BlACKBerry BrnDy $ 11.25 75.0 0483B PArAmOunt Cherry BrAnDy $ 9.65 75.00483D PArAmOunt Cherry BrAnDy $ 10.85 75.0 0488B PArAmOunt APriCOt BrAnDy $ 9.65 75.0 0488D PArAmOunt APriCOt BrAnDy $ 19.70 75.0 0488l PArAmOunt APriCOt BrAnDy $ 11.25 75.0 0490B DeKuyPer BlACKBerry BrAnDy $ 10.55 70.0 0668B ArrOW BlACKBrry BDy $ 7.90 60.0 0682B DeK APriCOt BDy $ 10.55 70.0 0696B PArAmOunt PeACh BDy $ 9.65 75.0 0711B mr BOStOn BlACKBerry BrnDy $ 6.45 70.0 0863B nAviP SlivOvitZ 8yr $ 17.45 100.0 0874B remy mArtin lOuiS X111 $ 1744.20 80.0 1577B CAlvADOS BlD grnD APPl BDy $ 36.75 80.01618e ChriStiAn BrOtherS AmBer 200ml $ 2.95 80.01623B COnJure COgnAC $ 27.10 80.01623e COnJure COgnAC $ 8.55 80.0 1625e COurvOiSier vS 200ml 2yr $ 5.95 80.0 1629e e & J vSOP 200ml $ 2.95 80.0 1642e henneSSy vSOP 200ml $ 11.20 80.01644e henneSSy vS FlASK $ 7.70 80.0 1665e PAul mASSOn vS 200 3yr $ 2.90 80.0 1666e PAul mASSOn vSOP 200ml 4yr $ 3.30 80.0 1669e remy mArtin vS 200ml $ 7.70 80.0 1670e remy mArtin vSOP 200ml $ 9.45 80.0 2018B ChriStiAn BrOS FrOSt White $ 10.60 70.0 2020B ChriStiAn BrO grn rSv vSOP $ 10.80 80.02023B ChriStiAn BrO hOney $ 11.65 70.0 2265B COnJure COgnAC $ 27.10 80.0 2348B COurvOiSier eXCluSiF 4yr $ 34.35 80.02349B COurvOiSier 12 $ 43.05 80.0 2350B COurvOiSier 21 $217.55 80.02728B DOn PeDrO reServA eSPeCiAl $ 10.50 80.0 2871B e & J SuPeriOr rSv vSOP $ 11.65 80.02871D e & J SuPeriOr rSv vSOP $ 23.20 80.0 2871l e & J SuPeriOr rSv vSOP $ 13.70 80.0 2873B e & J $ 10.50 80.0 2873D e & J $ 21.65 80.0 2873l e & J $ 12.35 80.0 2875B e & J SuPeriOr rS vSOP trAveler $ 10.65 80.0 2876B e & J trAveler BDy $ 10.35 80.0 2877B e & J XO $ 13.40 80.0 4011B hArDy vS $ 25.20 80.0 4074B henneSSy BlACK $ 34.35 86.0 4074l henneSSy BlACK $ 44.65 86.0 4084e henneSSy v S 200ml $ 8.60 80.0
66 OhiO BeverAge mOnthly APril 2011
4087B henneSSy vS hiStOriC $ 27.35 80.0 4092B henneSSy vSOP COgnAC $ 36.95 80.0 4092l henneSSy vSOP COgnAC $ 56.00 80.0 4103B henneSSy X O $121.60 80.0 4944B J C COgnAC vSOP $ 21.25 80.0 4998B JACQue CArDin grAPe FrAnCe $ 9.05 80.0 5001B POli PO trAminAr grAPPA $ 40.65 80.05486B KOrBel $ 9.05 80.0 5486D KOrBel $ 18.80 80.05509B lAirDS APPle BrAnDy 100 $ 20.40 80.05510B lAirDS rAre APPle BrAnDy $ 56.15 80.0 5512B lAirDS OlD APPle BrAnDy 90mO $ 22.15 80.0 5532B lAnDy vS COgnAC $ 18.65 80.0 5871B lerOuX POliSh BlACKBerry $ 9.55 70.0 6072l mAnAStirKA $ 29.55 90.0 6095B mArASKA SlivOvitZ KOSher $ 22.10 80.0 6259B mArtell COrDOn Bleu COgnAC $ 69.25 80.0 6267B mArtell XO 12yr $112.85 80.0 6270B mArtell vSOP $ 28.20 80.0 6525B meuKOW v.S. $ 19.50 80.0 6545B metAXA AmPhOrA 7 StAr $ 24.50 80.0 6603B mOlettO grAPPA D'neBBiOlO $ 30.00 80.0 7816B PArAmOunt ginger BrAnDy $ 7.40 65.0 7976B PAul mASSOn grnD AmBr vSOP 4yr $ 12.10 80.0 7976D PAul mASSOn grnD AmBr vSOP 4yr $ 24.05 80.0 7993B PreSiDente BrAnDy $ 13.40 80.0 8354B rAynAl nAPOleOn vSOP $ 11.65 80.0 8386B remy mArtin eXtrA $ 342.85 80.0 8389B remy mArtin 1738 ACCOrD $ 43.05 80.0 8394B remy mArtin XO eXCellenCe $112.85 80.0 8405B remy mArtin vS grAnD Cru $ 23.90 80.0 8648B SAlignAC $ 16.90 80.0 9736B ZutA OSA $ 29.35 90.0
gin
0193l AriStOCrAt gin $ 7.10 80.0 0303D FleiSChmAnnS gin $ 12.70 80.0 0304D CryStAl PAlACe gin $ 12.30 80.0 0304l CryStAl PAlACe gin $ 7.10 80.0 0305D SeAgrAmS eXtrA Dry gin $ 16.20 80.0 0305e SeAgrAmS eXtrA Dry gin $ 8.40 80.00305l SeAgrAmS eXtrA Dry gin $ 12.00 80.0 0308B gOrDOnS gin $ 9.75 80.0 0308D gOrDOnS gin $ 19.85 80.0 0308l gOrDOnS gin $ 12.35 80.0 0313B BeeFeAter gin $ 15.15 94.00313D BeeFeAter gin $ 33.65 94.00313e BeeFeAter gin $ 7.55 94.0 0313l BeeFeAter gin $ 9.40 94.0 0319D PArAmOunt 90 gin $ 16.15 90.0 0319l PArAmOunt 90 gin $ 8.95 90.0 0320D CAlvert gin $ 14.95 80.00322B BOmBAy gin $ 15.00 86.0 0322D BOmBAy gin $ 32.65 86.0 0322l BOmBAy gin $ 22.90 86.0 0326B tAnQuerAy gin $ 17.80 94.6 0326D tAnQuerAy gin $ 38.10 94.6 0326e tAnQuerAy gin $ 17.05 94.6 0326l tAnQuerAy gin $ 24.25 94.6 0327D glenmOre gin $ 12.30 80.0 0327l glenmOre gin $ 7.00 80.0 0329D BOOthS gin $ 19.85 90.0 0330D hAllerS gin $ 12.30 80.0 0330l hAllerS gin $ 7.10 80.0 0339B gilBeyS gin $ 7.70 80.0 0339D gilBeyS gin $ 16.70 80.0 0339l gilBeyS gin $ 10.65 80.0 0340l SenAtOrS CluB gin 4yr $ 5.90 80.0 0563D BArtOn gin $ 12.30 80.0 0563l BArtOn gin $ 7.20 80.0 0962B BlueCOAt gin $ 23.90 94.01324B BOmBArDier militAry $ 5.75 86.0 1327B BOmBAy SAPPhire gin $ 17.65 94.0 1327D BOmBAy SAPPhire gin $ 37.95 94.0 1327l BOmBAy SAPPhire gin $ 26.45 94.0 1369B BOODleS BritiSh gin $ 13.40 90.4 1495B BrOKerS gin $ 15.15 94.01522B BurnettS gin trAveler $ 6.90 80.0 1660e neW AmSterDAm 200ml $ 3.30 80.0 1673e SeAgrAmS eXtrA Dry 200 $ 3.30 80.0 1680e tAnQuerAy gin 200ml $ 4.15 94.6 3555B gilBeyS gin trAveler $ 7.70 80.03780B gOrDOnS trAveler $ 3.25 80.0 4073B henDriCK'S gin $ 29.10 88.0 4073D henDriCK'S gin $ 59.85 88.0 6379D mC COrmiCK gin $ 12.85 80.06062B mAgellAn $ 26.45 88.06379D mC COrmiCK gin $ 12.85 80.0 6379l mC COrmiCK gin $ 7.45 80.0 6444D meierS nO 94 gin $ 16.50 94.4 6716B neW AmSterDAm gin $ 10.80 80.0 6716D neW AmSterDAm gin $ 22.30 80.0 6716l neW AmSterDAm gin $ 15.00 80.0
7868D PArAmOunt gin 80 $ 12.85 80.0 7868l PArAmOunt gin 80 $ 7.85 80.0 8235B PinnACle gin $ 8.15 80.0 8235D PinnACle gin $ 17.95 80.0 8274B PlymOuth gin $ 22.95 82.48436B right gin $ 23.90 82.4 8883B SeAgrAmS APPle tWSt gin $ 9.05 70.0 8889B SeAgrAmS DiStillerS rSv $ 11.65 94.0 8889D SeAgrAmS DiStillerS rSv $ 24.05 94.0 8900B SeAgrAm eXtrA Dry gn trv $ 9.05 80.0 8902B SeAgrAm'S grAPe gin $ 9.05 70.0 8905B SeAgrAmS lime tWiSteD gin $ 9.05 70.0 8905D SeAgrAmS lime tWiSteD gin $ 16.20 70.0 8905l SeAgrAmS lime tWiSteD gin $ 12.90 70.0 8914B SeAgrAmS OrAnge tWiSt gin $ 9.05 70.0 8995B BurnettS White SAtin gin $ 6.90 80.0 8995D BurnettS White SAtin gin $ 15.35 80.0 8995l BurnettS White SAtin gin $ 10.10 80.09072B SmOOth AmBler greenBrier $ 25.60 80.0 9153B tAnQuerAy nO 10 $ 25.60 94.6 9157B tAnQuerAy rAngPur $ 19.40 82.69195l 3 iSlAnDS gin $ 11.45 94.0 9504B WAterSheD DiStillery gin $ 24.35 88.0 9604B Whitley neill gin $ 21.10 80.09669B WOODStOne CreeK gin $ 28.70 94.09669e WOODStOne CreeK gin $ 5.70 94.0
rum
0065B ADmirAl nelSOn SPiCeD rum $ 7.05 70.0 0065D ADmirAl nelSOn SPiCeD rum $ 15.20 70.0 0065l ADmirAl nelSOn SPiCeD rum $ 8.00 70.0 0094B APPletOn eStAte eXtrA 12yr $ 30.00 80.0 0095B APPletOn White rum $ 11.40 80.0 0096B APPletOn eStAte reServe $ 19.50 80.0 0097B APPletOn SPeCiAl gOlD rum $ 14.05 80.0 0099B APPletOn vX $ 14.25 80.00099D APPletOn vX $ 24.95 80.0 0197l AriStOCrAt rum $ 7.50 80.00355B AtlAntiCO $ 29.95 80.0 0390B BACArDi 8 rum 8yr $ 17.65 80.0 0394B BACArDi Big APPle $ 12.35 70.00397B BACArDi gOlD reServe $ 14.80 80.0 0400B BACArDi COCO rum $ 14.10 70.0 0401B BACArDi SeleCt rum $ 10.55 80.0 0401l BACArDi SeleCt rum $ 16.75 80.0 0402B BACArDi gOlD trAveler $ 10.55 80.0 0405B BACArDi DrAgOnBerry $ 14.10 70.00405D BACArDi DrAgOnBerry $ 26.45 70.0 0412B BACArDi limOn rum $ 14.10 70.0 0412D BACArDi limOn rum $ 22.95 70.0 0412l BACArDi limOn rum $ 17.65 70.0 0420B BACArDi O rum $ 14.10 70.0 0420l BACArDi O rum $ 17.65 70.0 0425B BACArDi PeACh reD $ 14.10 70.0 0432B BACArDi rAZZ rum $ 14.10 70.0 0439B BACArDi SuPeriOr trAveler $ 10.55 80.0 0441B BACArDi grAnD melOn $ 14.10 70.00444e BACArDi multi-FlAvOreD PAK $ 4.95 70.0 0447B BACArDi tOrCheD Cherry $ 14.10 70.0 0448B BACArDi rOCK COCOnut $ 14.10 70.0 0501D mr BOStOn light $ 13.60 80.0 0501l mr BOStOn light $ 7.50 80.0 0502D mr BOStOn DArK $ 13.60 80.0 0502l mr BOStOn DArK $ 7.50 80.0 0510B BACArDi 151 rum $ 17.65 151.0 0510l BACArDi 151 rum $ 22.80 151.0 0512B BACArDi gOlD rum $ 10.55 80.0 0512D BACArDi gOlD rum $ 22.05 80.0 0512l BACArDi gOlD rum $ 16.75 80.00524B BArBAnCOurt reS. SPeCiAle $ 18.65 80.0 0536D rOnriCO gOlD rum $ 16.70 80.0 0536l rOnriCO gOlD rum $ 11.25 80.0 0537B rOnriCO Silver rum $ 8.75 80.0 0537D rOnriCO Silver rum $ 19.35 80.0 0537l rOnriCO Silver rum $ 11.45 80.0 0539B myerS OriginAl DArK rum $ 15.70 80.0 0539D myerS OriginAl DArK rum $ 32.25 80.0 0539l myerS OriginAl DArK rum $ 20.05 80.0 0544B BACArDi SuPeriOr light $ 10.55 80.0 0544D BACArDi SuPeriOr light $ 22.05 80.0 0544e BACArDi SuPeriOr light $ 8.80 80.0 0544l BACArDi SuPeriOr light $ 16.75 80.00869B BACArDi AneJO $ 15.85 80.00899B BlACK BeArD SPiCeD rum $ 12.50 86.0 0965D BOCADOr White rum FlOriDA $ 14.00 80.0 0965l BOCADOr White rum FlOriDA $ 7.90 80.0 1010B 10 CAne rum $ 25.60 80.0 1494B BrugAl AneJO rum $ 16.85 80.0 1550l CAliCO JACK SPiCeD rum $ 8.85 70.0 1565B CABAnA CAChACA $ 25.70 80.0 1755B CAPtAin mOrgAn SPiCe rum $ 14.50 70.0 1755D CAPtAin mOrgAn SPiCe rum $ 28.05 70.0 1755e CAPtAin mOrgAn SPiCe rum $ 8.75 70.0
April 2011 OhiO BeverAge mOnthly 67
1755l CAPtAin mOrgAn SPiCe rum $ 18.30 70.0 1757B CAPt mOrgAn SPiCeD 100 $ 17.70 100.0 1757D CAPt mOrgAn SPiCeD 100 $ 30.75 100.01758B CAPt mOrgAn SPiCeD 100 trvl $ 17.70 100.0 1762B CAPtAin mOrgAn trAveler rum $ 14.50 70.0 1763B CAPtAin mOrgAn lime Bite $ 14.50 70.0 1766l CAPt mOrgAn PArrOt BAy COCOnt $ 17.55 90.0 1768B CAPtAin mOrgAn Slvr SPiCe $ 14.50 70.0 1769B CAPtAin mOrgAn Pvt StOCK $ 19.15 80.0 1772l CAPtAin mOrgAn tAttOO $ 17.75 70.0 1827D CAStillO gOlD lABel $ 16.30 80.0 1827l CAStillO gOlD lABel $ 8.65 80.0 1829B CAStillO Silver rum $ 7.05 80.0 1829D CAStillO Silver rum $ 16.30 80.0 1829l CAStillO Silver rum $ 8.65 80.01838B CAStillO SPiCeD rum $ 6.50 70.0 1838l CAStillO SPiCeD rum $ 8.65 70.0 2315B COruBA SPiCeD $ 10.80 80.0 2398l CruZAn 151 PrF rum $ 17.45 151.02400l CruZAn BlACK Cherry $ 6.80 55.02401l CruZAn BAnAnnA $ 6.80 55.0 2402l CruZAn PineAPPle $ 6.80 55.02403l CruZAn BlACKStrAP $ 14.25 80.02415B CruZAn eStAte DiAmOnD $ 14.95 80.02416l CruZAn mAngO $ 6.80 55.02417B CruZAn eStAte Sngl Brl rum $ 14.70 80.02418B CruZAn JunKAnu CitriS $ 9.85 70.02419l CruZAn COCOnut $ 6.80 55.02421l CruZAn vAnillA $ 6.80 55.0 2422B CruZAn eStAte DArK $ 9.90 80.0 2423B CruZAn eStAte light $ 9.90 80.02424l CruZAn guAvA $ 6.80 55.0 2425B CruZAn 9 $ 12.75 80.0 2734B DOn Q CriStAl $ 9.65 80.0 3787B gOSlingS BlACK SeAl $ 14.40 80.0 5209B JOhn mCCullOCh rum $ 22.10 80.0 5488B KrAKen BlACK SPiCeD $ 16.90 94.05488D KrAKen BlACK SPiCeD $ 24.95 94.0 5493l lADy Bligh BAnAnA $ 8.90 48.0 5495l lADy Bligh Cherry $ 8.90 48.0 5498B lADy Bligh SPiCeD trAveler $ 7.30 72.5 5499B lADy Bligh SPiCeD $ 7.30 72.5 5499D lADy Bligh SPiCeD $ 15.35 72.5 5499l lADy Bligh SPiCeD $ 9.30 72.5 5500l lADy Bligh COCOnut $ 8.90 48.0 5502l lADy Bligh mAngO $ 8.90 48.0 5503l lADy Bligh PineAPPle$ $ 8.90 48.0 5504l lADy Bligh vAnillA $ 8.90 48.0 5505B lADy Bligh 151 rum $ 13.40 151.0 6068B mAliBu BlACK $ 14.30 70.0 6069B mAliBu rum $ 13.40 48.0 6069D mAliBu rum $ 24.95 48.0 6069l mAliBu rum $ 16.70 48.0 6360D mC COrmiCK rum $ 13.75 80.0 6360l mC COrmiCK rum $ 7.70 80.0 6441D meierS gD lABel v iSlAnDS $ 14.45 80.0 6441l meierS gD lABel v iSlAnDS $ 8.25 80.0 6442D meierS Wh lAB v iSlnD rum $ 14.45 80.0 6442l meierS Wh lAB v iSlnD rum $ 8.25 80.0 6643D mOntegO BAy Silver $ 13.85 80.0 6651B mt gAy XtrA OlD rum $ 38.70 86.0 6652B mt gAy eCliPSe $ 15.15 80.06652D mt gAy eCliPSe $ 26.70 80.0 6653B mt gAy eCliPSe Silver $ 13.40 80.0 6699l myerS'S PlAtinum $ 9.25 80.0 7692B OrOnOCO PlAtinum reServe $ 34.40 80.07722B PAnAmA JACK SPiCeD $ 25.40 70.07730l PArAmOunt 151 $ 19.40 151.0 7788l PArAmOunt DrAgOn Fruit $ 10.70 80.0 7835B PArAmOunt gOlD lBl $ 7.30 80.0 7835D PArAmOunt gOlD lBl $ 14.45 80.07835l PArAmOunt gOlD lBl $ 8.25 80.0 7836B PArAmOunt White lBl $ 7.30 80.0 7836D PArAmOunt White lBl $ 14.45 80.0 7836l PArAmOunt White lBl $ 8.25 80.07839l PArAmOunt WhiPt Creme $ 10.70 80.0 8326B PyrAt X O reServe $ 21.85 80.08330B PuCKer CitruS SQueeZe $ 12.55 70.08331B PuCKer grAPe gOne WilD $ 12.55 70.08332B PuCKer SOur APPle SASS $ 12.55 70.08333B PuCKer WilD Cherry teASe $ 12.55 70.08475B rOgue $ 27.35 80.0 8500B rOn mAtuSAlem grAn reServA $ 25.60 80.08502B rOn mAtuSAlem PlAtinO $ 12.55 80.0 8533D rOnriCO CliPPer SPiCeD rum $ 15.85 70.0 8645B SAilOr Jerry SPiC nAvy rum $ 15.15 92.0 8645D SAilOr Jerry SPiC nAvy rum $ 28.40 92.0 8645l SAilOr Jerry SPiC nAvy rum $ 18.45 92.0 8646B SAilOr Jerry SPiCeD trAvlr $ 15.15 92.0 8881B SeAgrAmS BrAZil CitruS rum $ 8.15 70.0 8882B SeAgrAmS BrAZiliAn $ 8.15 80.0 9065B SPiCeD JACK nO 94 $ 12.55 94.0 9229B tOmmy BAhAmA gOlDen Sun $ 12.90 80.0 9230B tOmmy BAhAmA White SAnD $ 12.90 80.0 9570B WhAler'S vAnillA $ 8.05 60.0
9675B WrAy & nePheW Wh OverPrOOF $ 16.00 126.0
SCOtCh
0018B ABerlOur 18 yr $ 86.65 86.00019B ABerlOur 12 yr Sm $ 31.70 86.00020B ABerlOur A'BunADh $ 54.55 119.0 0031B ABerFelDy 12 yr $ 44.10 80.00032B ABerFelDy 21 yr $150.00 80.0 0103B ArDmOre SCOtCh $ 36.10 92.0 0107B ArDBeg 10yr Single mAlt $ 43.05 92.0 1474B BOWmOre 12 yr $ 39.55 80.0 0201B PinCh - hAig 15 yr $ 29.70 80.0 0202B DeWArS $ 19.40 80.0 0202D DeWArS $ 39.70 80.00202e DeWArS $ 21.15 80.0 0202l DeWArS $ 27.35 80.0 0204B JOhnnie WAlKer reD 12 yr $ 21.15 80.0 0204D JOhnnie WAlKer reD 12 yr $ 42.40 80.0 0204l JOhnnie WAlKer reD 12 yr $ 27.35 80.0 0206D uSherS green StriPe $ 22.25 80.0 0208B lAuDerS 3 yr $ 8.05 80.0 0208D lAuDerS 3 yr $ 17.55 80.0 0208l lAuDerS 3 yr $ 10.35 80.0 0212B grAntS StAnD FASt $ 14.25 80.0 0212D grAntS StAnD FASt $ 31.90 80.0 0213D OlD Smuggler $ 18.80 80.0 0213l OlD Smuggler $ 11.45 80.0 0215B ChivAS regAl $ 25.60 80.0 0215D ChivAS regAl $ 58.10 80.0 0215l ChivAS regAl $ 38.55 80.0 0225B Cutty SArK $ 16.85 80.0 0225D Cutty SArK $ 33.55 80.0 0225l Cutty SArK $ 22.00 80.0 0227B White hOrSe $ 12.55 80.0 0232B JOhnnie WAlKer BlACK 12 yr $ 31.55 80.0 0232D JOhnnie WAlKer BlACK 12 yr $ 69.15 80.0 0232l JOhnnie WAlKer BlACK 12 yr $ 41.55 80.0 0238B J & B rAre $ 18.95 80.0 0238D J & B rAre $ 40.65 80.0 0238l J & B rAre $ 25.60 80.0 0239B grAnD mACniSh 3 yr $ 8.15 80.0 0239D grAnD mACniSh 3 yr $ 17.50 80.0 0239l grAnD mACniSh 3 yr $ 10.60 80.0 0241D highlAnD miSt 3 yr $ 16.65 80.0 0241l highlAnD miSt 3 yr $ 9.55 80.0 0246D inverhOuSe 3 yr $ 16.65 80.0 0246l inverhOuSe 3 yr $ 10.35 80.0 0249D J W DAnt SCOtCh $ 17.55 80.0 0253B BAllAntineS $ 10.80 80.0 0281B JAmeSOn iriSh WhSKy $ 18.65 80.0 0281D JAmeSOn iriSh WhSKy $ 41.50 80.0 0281l JAmeSOn iriSh WhSKy $ 28.05 80.0 0282B BuShmillS iriSh WSKy $ 17.55 80.0 0282l BuShmillS iriSh WSKy $ 28.00 80.0 0375B AuChentOShAn 3 WOOD SmS $ 49.20 86.0 0377B AuChentOShAn ClASSiC SmS $ 24.75 80.0 0493B BAlvenie Single 15yr $ 60.50 95.60496B BAlvenie 14 CAriBBeAn CASK $ 51.80 86.0 0497B BAlvenie DOuBleWOOD 12 yr $ 44.90 86.0 0504B BAlvenie POrtWOOD 21 yr $137.55 86.0 0908B BlACK BuSh iriSh WhSKy $ 31.00 80.0 1481B BOWmOre legenD SmS $ 21.25 80.0 1488B BunnAhABhAin 12 yr $ 47.45 80.0 1490B BuChAnAn DeluXe 12 SCOtCh $ 28.35 80.01498B BruiChlADDiCh rOCKS $ 48.50 92.01519B BuShmillS 16 yr Single mAlt $ 58.65 80.0 1520B BuShmillS 10 yr iriSh $ 35.45 80.01636e glenFiDDiCh 45 COmBO $ 42.80 82.01751B CAOl ilA 12 yr SCOtCh $ 44.30 86.02004B ChivAS regAl SAlute 21yr $156.85 80.02005B ChivAS regAl 25 $218.90 80.0 2006B ChivAS regAl 18 yr $ 43.05 80.0 2052D ClAn mACgregOr SCOtCh $ 16.20 80.0 2052l ClAn mACgregOr SCOtCh $ 10.60 80.0 2074B ClOntArF ClASSiC BlenD $ 17.60 80.02078B ClyneliSh $ 31.05 92.0 2355B CrAggAnmOre Sngl mAlt SCOt 12 yr $ 45.85 80.0 2491B DAlmOre StillmAn 28 yr $ 117.60 90.02495B DAlmOre 12 $ 36.10 80.0 2498B DAlWhinnie Sngl mAlt SCOtC 15 yr 52.70 86.0 2673B DeWAr'S SignAture $189.75 86.0 2674B DeWArS SPeC rSv 12 yr Bln SCOtCh $ 31.75 80.0 2999B FAmOuS grOuSe 12 yr $ 23.90 80.0 3003B FeCKin iriSh WhSKy $ 16.90 80.0 3606B glenFiDDiCh SPeC reS 12 yr $ 34.35 80.03607B glen gAriOCh $ 16.35 86.0 3611B glenKinChie 12 yr $ 46.60 86.0 3620B glenFiDDiCh SOler rSv 15 yr $ 43.95 80.0 3625B glenFiDDiCh AnCnt rSv 18 yr $ 60.50 86.0 3634B glenFiDDiCh 15yr DiStly eDitiOn $ 51.80 102.0 3640B glenlivet 18 yeAr $ 60.50 86.0 3641B glenlivet Single mAlt 12 yr $ 31.75 80.0 3641D glenlivet Single mAlt 12 yr $ 68.55 80.03641l glenlivet Single mAlt 12 yr $ 43.75 80.0
68 OhiO BeverAge mOnthly April 2011
3643B glenlivet ArChive 86 21 yr $120.70 86.0 3645B glenmOrAngie 10 yr $ 34.35 86.0 3646B glenlivet FrenCh OAK 15 yr $ 41.35 80.0 3647B glenlivet nADurrA 16 yr $ 47.40 112.4 3649B glenmOrAngie lASAntA $ 43.05 92.0 3650e glenmOrAngie 10 yr - 100ml $ 25.85 89.2 3654B glenlivet nADurrA trium 91 $ 69.25 96.03656B glenmOrAngie QuintA ruBAn $ 43.05 92.0 3658B glenmOrAngie neCtAr D Or $ 56.15 92.0 3697B glenrOtheS SeleCt reServe $ 38.80 80.03699B glenrOtheS SCOtCh $ 67.75 86.04291B highlAnD PArK Sngl mAlt 12yr $ 37.85 86.04296B highlAnD PArK 18y $107.00 86.0 4895B iriShmAn OriginAl ClAn WhiSKey $ 17.65 80.04895l iriShmAn OriginAl ClAn WhiSKey $ 27.95 80.0 5075B JAmeSOn gOlD $ 51.80 80.05079B JAmeSOn vintAge reS. $ 173.90 92.0 5081B JAmeSOn 18 yr $ 75.35 80.05083B JAmeSOn 12 yr $ 34.30 80.0 5145B JOhn BArr reD $ 11.40 80.05207B J. mCDOugAlS BlADnOCh $ 77.45 111.6 5212B JOhn POWer & SOn iriSh glD $ 16.00 80.0 5220B JOhnnie WAlKer Blue $203.95 80.0 5225B JOhnny WAlKer BlK 100 AnniveSAry $ 36.85 80.0 5229B JOhnnie WAlKer gOlD 18 yr $ 74.60 80.05231B JOhnnie WAlKer grn $ 52.65 86.05384B KilBeggAn $ 14.30 80.05507B lAgAvAulin DiStillerS eD. $ 86.90 86.0 5508B lAgAvAulin Single mAlt 16 yr $ 60.45 86.05542B lAPhrOAig 18 yr $ 61.60 96.0 5543B lAPhrOAig CASK Strength 10 yr $ 55.45 115.65544B lAPhrOAig Single mAlt 10 yr $ 34.30 86.06012B mACAllAn CASK Strength SmS $ 51.80 117.66013B mACAllAn 12 yr Single mAlt $ 43.05 86.06013D mACAllAn 12 yr Single mAlt $ 86.00 86.0 6016B mACAllAn 18 yr Single mAlt $131.20 86.06017B mACAllAn Fine OAK 10 yr $ 34.35 80.0 6018B mACAllAn Fine OAK 15 yr $ 69.75 86.06024B mACAllAn 25 yr $592.65 86.06025B mACAllAn 30 yr $1054.75 86.0 6344B mCClellAnDS iSlAy $ 20.15 80.0 6346B mCClellAnDS highlnD $ 20.15 80.0 6395B mCivOr SCOtCh $ 12.55 80.06574B miDletOn $ 120.30 80.06576B miChAel COllinS BlenDeD $ 21.25 80.0 6747B OBAn DiStillerS ADDitiOn $ 69.45 86.0 6748B OBAn Single mAlt 14 $ 60.70 86.07480B OlD Pulteney 12 yr $ 25.60 86.0 7721l PADDy iriSh WhiSKey $ 28.05 80.0 7980D PASSPOrt SCOtCh $ 20.55 80.08327D Queen Anne $ 18.45 80.0 8327l Queen Anne $ 9.75 80.0 8383B reDBreASt iriSh WhiSKey 12 yr $ 43.05 80.0 8853D SCOreSBy SCOtCh $ 17.45 80.0 8983B SingletOn Single mAlt 12 yr $ 34.40 80.0 9026B SlAne CAStle $ 20.35 80.0 9063B SPeyBurn Single mAlt 10 yr $ 20.40 86.0 9064B SPeyBurn BrADAn OrACh $ 16.90 80.0 9145B tAliSKer Single mAlt 10 yr $ 51.10 91.6 9150B tAmDhu SCOtCh WhiSKey 10 yr $ 19.50 80.09188B FAmOuS grOuSe $ 19.80 80.0 9188D FAmOuS grOuSe $ 37.15 80.0 9317B tullAmOre DeW - irelAnD $ 20.40 80.0 9317l tullAmOre DeW - irelAnD $ 28.05 80.09605B WilD SCOtSmAn 15 yr $ 51.80 92.0 9606B WilD SCOtSmAn BlACK lABel $ 58.15 94.0
teQuilA
0038l AgAvAleS teQuilA gOlD 110 $ 15.55 64.0 0039B AgAverO OrAnge teQuilA $ 18.65 110.00040B AgAve lOCO $ 28.40 71.00048B AgAvAleS gOlD 80 $ 16.90 80.00050B Alien teQuilA Silver $ 45.30 80.0 0371B ASOmBrOSO Silver $ 34.35 80.00487B BAluArte teQuilA $ 33.65 80.0 1544B CABO WABO AneJO $ 38.70 80.0 1545B CABO WABO BlAnCO $ 25.60 80.0 1546B CABO WABO rePOSADO $ 34.30 80.0 1628e CuervO eSPeCiAl Silver 200 $ 5.50 80.0 1662e PAtrOn AneJO $ 16.40 80.0 1664e PAtrOn Silver 200ml $ 14.65 80.01674e SAuZA hOrnitOS PlAtA $ 5.95 80.0 1676e PAtrOn rePOSADO $ 15.50 80.0 1810B CASA nOBle CryStAl $ 34.35 80.01846B CAZADOreS AneJO $ 34.95 80.0 1847B CAZADOreS BlAnCO $ 22.05 80.0 1848B CAZADOreS rePOSADO $ 26.45 80.0 1857B CentenAriO PlAtA $ 34.35 80.0 1859B CentenAriO rOSAngel $ 20.90 80.0 1860B CentenAriO tenAmPA AZul $ 16.90 80.02281B COrAZOn BlAnCO $ 25.60 80.0 2282B COrAZOn rePOSADO $ 30.00 80.0 2306B COrOnADO teQuilA $ 10.70 90.0
2317B COrZO rePOSADO $ 43.30 80.0 2318B COrZO Silver $ 35.50 80.0 2410B CuervO eSPeCiAl $ 16.10 80.0 2410D CuervO eSPeCiAl $ 32.75 80.0 2410e CuervO eSPeCiAl $ 11.95 80.0 2410l CuervO eSPeCiAl $ 21.70 80.0 2411B 1800 rePOSADO teQ $ 24.60 80.0 2411D 1800 rePOSADO teQ $ 36.30 80.02411l 1800 rePOSADO teQ $ 29.80 80.0 2721B DOn JuliO AneJO $ 51.55 80.0 2722B DOn JuliO BlAnCO $ 43.70 80.0 2722D DOn JuliO BlAnCO $ 79.05 80.0 2724B DOn JuliO rePOSADO $ 45.20 80.0 2760B DOS lunAS Silver $ 31.75 80.0 2761B DOS mAnOS BlAnCO $ 23.90 80.02883B el ArCO AneJO $ 50.75 80.02884B el ArCO BlAnCO $ 43.70 80.02885B el ArCO rePOSADO $ 50.75 80.02891B el CABAllO eStrellA miXtO $16.00 80.0 2899B el ChArrO rePOSADO $16.00 80.02900B el ChArrO Silver $16.00 80.02903B 1800 teQuilA Silver $ 24.60 80.02903D 1800 teQuilA Silver $ 36.30 80.0 2903l 1800 teQuilA Silver $ 29.80 80.0 2905B 1800 SeleCt Silver $ 30.00 100.0 2907B el grADO BlAnCO $ 39.50 80.02909B el mAyOr AneJO $ 30.00 80.0 2910B el mAyOr BlAnCO $ 25.60 80.0 2911B el mAyOr rePOSADO $ 26.50 80.0 2916B el JimADOr BlAnCO $ 16.00 80.0 2916D el JimADOr BlAnCO $ 29.30 80.0 2917B el JimADOr rePOSADO $ 16.00 80.02917D el JimADOr rePOSADO $ 29.30 80.0 2926B el tOrO gOlD $ 12.55 80.0 2926D el tOrO gOlD $ 23.15 80.02926l el tOrO gOlD $ 15.80 80.0 2927B el tOrO Silver $ 12.55 80.0 2927D el tOrO Silver $ 16.65 80.0 2927l el tOrO Silver $ 15.80 80.02937B eSPOlOn BlAnCO $ 18.65 80.0 2940B eSPOlOn rePOSADO $ 18.65 80.02996B FAmiliA CAmArenA rePOSADO $ 17.75 80.02997B FAmiliA CAmArenA Silver $ 17.75 80.0 3820B grAn PAtrOn PlAtinum teQ $173.55 80.0 4109B herrADurA AneJO $ 40.45 80.0 4114B herrADurA rePOSADO $ 34.35 80.0 4115B herrADurA Silver $ 34.35 80.0 5240l CuervO BlACK meDAlliOn $ 26.95 80.0 5243B CuervO trADiCiOnAl $ 18.60 80.0 5244B 1800 AneJO $ 28.10 80.0 5247B CuervO eSPeCiAl Silver $ 16.10 80.0 5247D CuervO eSPeCiAl Silver $ 32.75 80.0 5247l CuervO eSPeCiAl Silver $ 21.70 80.0 5249l JuAreZ Silver $ 9.85 80.0 5250l JuAreZ gOlD $ 9.85 80.0 5253B CuervO PlAtinO $ 41.95 80.05254l JuAreZ gOlD DSS $ 7.95 80.0 5497B lA PrimA White $ 9.25 80.05497D lA PrimA White $ 17.40 80.0 5497l lA PrimA White $ 9.75 80.0 5501B lA PrimA gOlD teQ $ 5.30 80.05501D lA PrimA gOlD teQ $ 17.40 80.0 5501l lA PrimA gOlD teQ $ 9.75 80.06001B lunA nuevA AneJO $ 40.55 80.0 6002B lunA nuevA rePOSADO $ 32.65 80.0 6003B lunA nuevA Silver $ 30.00 80.0 6004B lunAZul BlAnCO $ 16.90 80.06005B lunAZul rePOSADO $ 15.15 80.0 6058B mAeStrO DOBel $ 43.05 80.0 6110B mArgAritAville iSlAnD lime $ 11.65 50.0 6112B mArgAritAville trOP tAnger $ 13.40 70.0 6118B mArgAritAville teQ Silver $ 11.65 80.0 6119B mArgAritAville teQ gOlD $ 11.65 80.06119D mArgAritAville teQ gOlD $ 23.20 80.0 6345l mAtADOr gOlD teQ $ 10.25 80.0 6580B milAgrO Silver $ 23.85 80.06584B milAgrO AneJO $ 34.35 80.0 6585B milAgrO rePOSADO $ 26.50 80.0 6586B milAgrO SBr reP $ 47.45 80.0 6588B milAgrO SBr Silver $ 43.05 80.0 6642B mOnte AlBAn teQuilA $ 15.60 80.0 6645l mOnteZumA Blue $ 7.15 80.0 6647l mOnteZumA White - meXiCO $ 9.75 80.06649l mOnteZumA gOlD – meXiCO $ 9.75 80.0 6731B 901 Silver teQuilA $ 38.70 80.06863B vOODOO tiKi AneJO $ 47.10 80.06864B vOODOOtiKi Blue DrAgOn $ 16.55 67.06865B vOODOOtiKi DeSert rOSe $ 21.25 67.0 6866B vOODOOtiKi green DrAgOn $ 16.55 67.06867B vOODOOtiKi PlAtinum $ 29.00 80.0 6868B vOODOOtiKi rAPOSADO $ 33.55 80.0 7979B PArtiDA BlAnCO $ 43.05 80.0 7982B PAtrOn AneJO $ 49.80 80.07982D PAtrOn AneJO $110.05 80.0
April 2011 OhiO BeverAge mOnthly 69
7984B PAtrOn Silver $ 42.80 80.0 7984D PAtrOn Silver $ 92.45 80.0 7985B PAtrOn rePOSADO $ 43.70 80.08063B PePe lOPeZ gOlD $ 10.55 80.08280B POrFiDiO PlAtA $ 47.25 80.08281B POrFiDiO Silver $ 24.50 80.0 8440D riO grAnDe Silver $ 17.40 80.0 8440l riO grAnDe Silver $ 9.75 80.0 8442l riO grAnDe gOlD $ 9.75 80.0 8717B Cien AnOS BlAnCO $ 15.85 80.0 8718B Cien AnOS rePOSADO $ 10.00 80.0 8719B SAuZA BlAnCO $ 13.20 80.0 8719l SAuZA BlAnCO $ 19.40 80.08721B SAuZA treS gen PlAtA teQ. $ 35.20 80.0 8722B SAuZA treS gener AneJO $ 39.60 80.0 8723B SAuZA eXtrA gOlD $ 13.20 80.0 8723D SAuZA eXtrA gOlD $ 26.40 80.0 8723l SAuZA eXtrA gOlD $ 19.40 80.0 8727B SAuZA COnmemOrAtivO $ 17.60 80.0 8733B SAuZA hOrnitOS AneJO $ 29.90 80.0 8734B SAuZA hOrnitOS PlAtA $ 19.35 80.08739l SAuZA girO Silver $ 19.35 80.08860B SCOrPiAn meZCAl AneJO 1 yr $ 31.45 80.0 8861B SCOrPiAn meZCAl AneJO 3 yr $ 40.55 80.08862B SCOrPiAn meZCAl rePOSADO $ 28.95 80.08863B SCOrPiAn meZCAl Silver $ 25.55 80.0 8931B SenOr FrOgS PlAtA $ 15.15 80.0 8932B SenOr FrOgS rePOSADO $ 16.90 80.0 9169B tArAntulA AZul $ 16.75 70.0 9170B tArAntulA rePOSADO $ 13.45 80.0 9171B tArAntulA lime $ 12.75 70.09172B tArAntulA StAWBerry $ 12.75 70.09173B SAuZA hOrnitOS rePOSADO $ 21.10 80.09176B teQuilA rePOSADO $ 32.60 80.09177B teQuilA Silver $ 30.00 80.09178B teQ OChO PlAtA lAS POmeZ $ 43.05 80.09179B teQ OChO rePOSADO lAS POmeZ $ 47.45 80.0 9184B teQuilA 30 - 30 rePOSADO $ 19.30 80.0 9199l 3 iSlAnD White teQuilA $ 11.45 80.0 9222B tierrA'S AneJO $ 29.95 80.0 9223B tierrA'S BlAnCO $ 25.60 80.09224B tierrA'S rePOSADO $ 27.35 80.0 9252l tOrtillA Silver $ 8.35 80.0 9253l tOrtillA gOlD $ 8.35 80.0 9308B treS riOS Silver $ 26.15 80.09309B treS riOS rePOSADO $ 20.15 80.0 9363B tWO FingerS teQuilA gOlD $ 12.55 80.0 9364B tWO FingerS teQuilA White $ 11.65 80.0 9737B ZAPOPAn rePOSADO $ 13.40 80.0
vODKA
0027B ABSOlut WilD teA $ 16.90 80.00028B ABSOlut CitrOn $ 16.90 80.00028D ABSOlut CitrOn $ 33.65 80.0 0028l ABSOlut CitrOn $ 24.60 80.00034B AlChemiA ChOCOlAte $ 20.40 80.0 0036B ABSOlut KurAnt vDK $ 16.90 80.0 0042B ABSOlut APeACh $ 16.90 80.00042l ABSOlut APeACh $ 21.95 80.00052B ABSOlut Berri ACAi $ 16.90 80.0 0054B ABSOlut 100 BlACK $ 20.40 100.0 0054l ABSOlut 100 BlACK $ 17.60 100.0 0057B ABSOlut 80 $ 16.90 80.0 0057D ABSOlut 80 $ 33.65 80.0 0057e ABSOlut 80 $ 18.90 80.0 0057l ABSOlut 80 $ 24.60 80.00060B ABSOlut PeArS $ 16.90 80.0 0060l ABSOlut PeArS $ 24.60 80.0 0061B ABSOlut PePPAr vDK $ 16.90 80.0 0062l ABSOlut ruBy reD $ 24.60 80.0 0063e ABSOlut mini BAr $ 6.75 80.0 0064B ABSOlut mAnDrin vDK $ 16.90 80.0 0064D ABSOlut mAnDrin vDK $ 33.65 80.0 0064l ABSOlut mAnDrin vDK $ 24.60 80.0 0068l ABSOlut rASPBerri $ 24.60 80.0 0069B ABSOlut vAnilA $ 16.90 80.0 0069l ABSOlut vAnilA $ 24.60 80.0 0074l ABSOlut mAngO $ 24.60 80.0 0194D AriStOCrAt $ 11.85 80.00194l AriStOCrAt $ 7.10 80.00450B BACKOn $ 25.60 80.0 0194l AriStOCrAt $ 7.10 80.0 0737B PArAmOunt Cherry $ 8.20 65.0 0737D PArAmOunt Cherry $ 14.85 65.0 0737l PArAmOunt Cherry $ 10.70 65.00832B BelveDere BlDy mAry $ 30.85 80.0 0834B BelveDere PinK grAPeFruit $ 30.85 80.0 0835B BelveDere BlACK rASPBerry $ 30.85 80.0 0838B BelveDere vDK $ 25.60 80.0 0838D BelveDere vDK $ 51.10 80.0 0838l BelveDere vDK $ 34.15 80.0 0840B BelveDere iX $ 34.35 80.0 0841B BelveDere CytruS $ 30.85 80.0
0842B BelveDere OrAnge $ 30.85 80.0 0846B BelveDere intenSe $ 34.35 100.0 0946B BlAvOD the BlACK $ 20.95 80.00953B Blue Angel vODKA $ 17.35 80.0 0958B Blue iCe vDK $ 14.30 80.0 0958D Blue iCe vDK $ 24.95 80.0 1337B BOmBOrA vDK $ 15.15 80.0 1426B BOru OriginAl vDK $ 9.95 80.0 1426D BOru OriginAl vDK $ 20.20 80.0 1483B BOyD & BlAir $ 28.70 80.0 1523B BurnettS eSPreSSO $ 5.15 70.0 1525B BurnettS $ 7.30 80.0 1525D BurnettS $ 13.60 80.0 1525l BurnettS $ 9.75 80.0 1526B BurnettS PinK lemOnADe $ 7.30 70.01527B BurnettS rASPBerry $ 7.30 70.0 1528B Burnett'S vAnillA $ 7.30 70.0 1530B BurnettS SOur APPle $ 5.15 70.0 1531B BurnettS Cherry $ 7.30 70.0 1533B BurnettS BlueBerry $ 7.30 70.0 1534B BurnettS StrAWBerry $ 7.30 70.0 1539B BurnettS WAtermelOn $ 7.30 70.0 1536B BurnettS OrAnge Creme vODKA $ 7.30 70.01611e BurnettS vODKA $ 2.95 80.01640e grey gOOSe 200ml $ 9.50 80.01641e grey gOOSe l'OrAnge $ 9.50 80.01643e grey gOOSe le CitrOn $ 9.50 80.0 1675e SKyy 200 $ 3.30 80.0 1676e SmirnOFF 100 $ 5.25 100.0 1678e SveDKA trAveler 200 $ 3.30 80.0 2009B ChOPin $ 25.60 80.02012B ChOPin rye vODKA $ 25.60 80.0 2048B CirOC SuPer Premium $ 31.30 80.0 2048D CirOC SuPer Premium $ 65.30 80.0 2048l CirOC SuPer Premium $ 35.05 80.0 2050B CirOC COCOnut $ 31.30 70.02050l CirOC COCOnut $ 34.40 70.0 2053B CirOC reD Berry $ 31.30 70.02053l CirOC reD Berry $ 34.40 70.0 2358l CrAv vODKA $ 28.25 80.0 2385B CriStAll SignAture SerieS $ 13.40 80.0 2392D CrOWn ruSSe 80 PrOOF vDK $ 11.55 80.0 2392l CrOWn ruSSe $ 6.75 80.0 2444B CryStAl heAD $ 43.05 80.0 2444D CryStAl heAD $ 86.00 80.0 2452B CryStAl SPiritS BuCKeye vODKA $ 16.85 80.0 2658B DenAKA $ 7.30 70.0 2659B DenAKA BlACK Cherry $ 7.30 70.02778B DOuBle CrOSS vODKA $ 34.30 80.02782B DOWnunDer $ 7.40 80.0 2893B eD hArDy $ 23.85 80.02895B eFFen CuCumBer $ 21.25 75.02896B eFFen BlACK Cherry $ 21.25 75.0 2897B eFFen $ 21.25 80.0 2952B everCleAr $ 14.05 190.0 3011B FinlAnDiA 80 $ 13.15 80.0 3011D FinlAnDiA 80 $ 26.35 80.0 3011l FinlAnDiA 80 $ 19.30 80.0 3014B FinlAnDiA grAPeFruit $ 13.15 75.0 3016B FireFly SWeet teA $ 16.90 70.0 3016D FireFly SWeet teA $ 24.95 70.0 3019B FinlAnDiA mAngO FuSiOn $ 13.15 75.0 3020B FinlAnDiA tAngerine FuSiOn $ 13.15 75.03023B FireStArter vODKA $ 18.65 80.0 3025B FireFly mint teA $ 14.30 70.0 3026B FireFly rASPBerry teA vDK $ 14.30 70.0 3086B FrOZen ghOSt vODKA $ 25.00 80.0 3072l 42 BelOW Pure $ 19.30 84.03079B 44 nOrth huCKleBerry vODKA $ 21.25 70.03080B 44 nOrth nOrth rAiner vODKA $ 21.25 70.0 3084B FriS $ 8.15 80.0 3084D FriS $ 16.20 80.03084l FriS $ 10.60 80.0 3088B FuZZy $ 25.60 80.03089B FriS BlueBerry vODKA $ 11.70 151.0 3579B gilBey’S trvlr 80 $ 7.40 80.0 3586B gilBey'S vDK 100 $ 8.20 100.0 3586D gilBey'S vDK 100 $ 18.45 100.03691B gODivA ChOCOlAte $ 26.35 60.03692B gODivA ChOCOlAte $ 26.35 60.0 3783B gOrDOnS trAveler $ 8.20 80.03888B grAnD tOuring vODKA $ 16.45 80.0 3907B grey gOOSe $ 30.75 80.0 3907D grey gOOSe $ 61.75 80.0 3907l grey gOOSe $ 30.85 80.0 3909l grey gOOSe lA POire $30.85 80.0 3910l grey gOOSe l'OrAnge $ 30.85 80.0 3912l grey gOOSe le CitrOn $ 30.85 80.0 3919e grey gOOSe 50ml multi-PACK $ 8.45 80.0 3968B hAmmer & SiCKle vDK $ 25.60 80.0 3971B hAngAr One StrAight $ 25.60 80.0 3975B hAngAr One KAFFir lime vDK $ 25.60 80.03976B hAngAr One mAnDArin $ 25.60 80.04869B iCeBurg vDK $ 12.55 80.0
70 OhiO BeverAge mOnthly APril 2011
5000D gilBey'S vDK 80 $ 14.70 80.0 5000l gilBey'S vDK 80 $ 9.15 80.0 5004D CryStAl vDK 80 $ 11.85 80.0 5004l CryStAl vDK 80 $ 7.10 80.0 5013D FleiSChmAnn rOyAl $ 10.50 80.0 5015D WOlFSChmiDt $ 14.50 80.0 5015l WOlFSChmiDt $ 8.05 80.0 5016B SmirnOFF #57 100 $ 13.00 100.0 5016D SmirnOFF #57 100 $ 26.35 100.0 5016l SmirnOFF #57 100 $ 17.25 100.0 5018B gOrDOnS 80 $ 8.20 80.05018D gOrDOnS 80 $ 16.25 80.0 5018l gOrDOnS 80 $ 9.70 80.0 5020B PArAmOunt 80 $ 7.00 80.0 5020D PArAmOunt 80 $ 14.45 80.0 5020l PArAmOunt 80 $ 8.70 80.0 5021B SmirnOFF nO. 21 80 $ 11.40 80.0 5021D SmirnOFF nO. 21 80 $ 21.90 80.0 5021e SmirnOFF nO. 21 80 $ 7.85 80.0 5021l SmirnOFF nO. 21 80 $ 13.75 80.0 5025D mr BOStOn rivA 100 $ 13.60 100.0 5028D BArtOn vDK $ 11.75 80.0 5028l BArtOn vDK $ 7.00 80.0 5029B BArtOn trAveler $ 11.60 80.0 5030l hAllerS 80 $ 6.85 80.0 5033l tAmirOv 100 $ 5.90 100.0 5036D niKOlAi $ 13.60 80.0 5036l niKOlAi $ 7.00 80.0 5038B PArAmOunt 100 $ 9.05 100.0 5038D PArAmOunt 100 $ 17.10 100.0 5038l PArAmOunt 100 $ 10.20 100.0 5039B PArAmOunt 90 $ 7.50 90.0 5039D PArAmOunt 90 $ 15.95 90.05039l PArAmOunt 90 $ 7.10 90.0 5040B POPOv 80 $ 6.90 80.0 5040D POPOv 80 $ 13.65 80.0 5040l POPOv 80 $ 8.05 80.05074B JAmeS river PlAnt SWeet vODKA $ 17.00 70.0 5090B JeAn mArC XO vDK $ 49.90 80.0 5106B JeremiAh WeeD SWeet teA $ 16.95 70.0 5106D JeremiAh WeeD SWeet teA $ 24.95 70.0 5210B JOhn mCCullOCh $ 11.90 80.0 5258B Jr JOhnSOnS miDnight mOOn $ 17.75 80.05261B Jr JOhnSOnS miDnight mOOn APPle Pie $ 17.75 80.0 5308B KAmChAtKA 80 $ 6.45 80.0 5308D KAmChAtKA 80 $ 13.65 80.0 5308l KAmChAtKA 80 $ 7.55 80.0 5309B KAmChAtKA 90 $ 8.90 90.0 5309D KAmChAtKA 90 $ 16.20 90.0 5310l KAmChAtKA Cherry $ 9.95 70.0 5311l KAmChAtKA grAPe $ 9.95 70.05313B KAmChAtKA trAveler $ 6.45 80.0 5382B Ketel One $ 20.20 80.0 5382D Ketel One $ 40.65 80.0 5382e Ketel One $ 20.70 80.0 5382l Ketel One $ 28.95 80.0 5383D Ketel One CitrOen $ 40.65 80.0 5383l Ketel One CitrOen $ 28.95 80.0 5385l Ketel One OrAnJe $ 28.95 80.0 5386B KhOrtytSA hOney PePPer $ 25.40 80.05387B KhOrtytSA PlAtinum $ 24.60 80.0 5489B KOrSKi trAveler $ 6.50 80.0 5490B KOrSKi $ 6.50 80.0 5490D KOrSKi $ 11.85 80.0 5490l KOrSKi $ 7.10 80.05492B KutSKOuA $ 8.90 80.0 5882B level $ 25.60 80.06008B luKSuSOWA $ 9.90 80.0 6008D luKSuSOWA $ 23.20 80.0 6391D mC COrmiCK $ 13.00 80.0 6391l mC COrmiCK $ 7.35 80.0 6428B meDeA $ 38.70 80.0 6460l meier'S vDK PlAStiC $ 7.40 80.0 6620B mOnOPOlOWA POtAtO $ 12.55 80.06659B mOOn mOuntAin vODKA $ 16.95 70.06660B mOOn mtn COAStAl CitruS $ 16.95 70.06661B mOOn mtn WilD rASPBerry $ 16.95 70.06741B OCeAn vODKA $ 25.60 70.07698B OyO $ 30.80 80.0 7728l PArAmOunt OrAnge Flv vDK $ 10.70 65.0 7834l PArA ultrA BuBBle $ 10.70 65.07834D PArA ultrA BuBBle $ 15.35 65.0 7837l PArAmOunt vAnillA $ 10.70 65.0 7846D PArAmOunt grAPe $ 14.85 65.0 7846l PArAmOunt grAPe $ 10.70 65.0 7897l PArAmOunt SWeet teA $ 10.70 65.0 7921B PArAmOunt 100 trvlr $ 8.85 100.0 7990B PeAChKA $ 5.20 70.0 7991B PeArl $ 9.90 80.0 7992B PeArl POmegrAnAte $ 9.90 70.0 7995B PeArl BlueBerry vDK $ 11.40 70.0 7997B PeArl Plum $ 9.90 70.08074B PeureuX $ 25.60 70.0 8238B PinnACle CitruS $ 10.50 70.0 8239B PinnACle Berry $ 10.50 70.0
8241B PinnACle le DOuBle eXPreSSO $ 10.50 70.0 8242B PinnACle KiWi StrAWBer $ 10.50 70.0 8243B PinnACle $ 10.50 80.0 8243D PinnACle $ 18.80 80.0 8243l PinnACle $ 12.35 80.0 8244B PinnACle Cherry vDK $ 10.50 70.0 8244D PinnACle Cherry vDK $ 18.80 70.0 8245B PinnACle rASPBerry $ 10.50 70.0 8246B PinnACle grAPe $ 10.50 70.08248B PinnACle mAngO $ 10.50 70.0 8250B PinnACle vAnillA $ 10.50 70.0 8251B PinnACle trOPiCAl PunCh $ 10.50 70.0 8252B PinnACle 100 $ 12.55 100.08253B PinnACle WhiPPeD $ 10.50 70.0 8253D PinnACle WhiPPeD $ 18.80 70.08254B PinnACle ChOCOlAte WhiPPeD $ 10.50 70.08254D PinnACle ChOCOlAte WhiPPeD $ 18.80 70.0 8283B PlAyerS eXtreme CArAmel $ 12.85 70.0 8285B PlAyerS eXtrm Cherry vDK $ 12.85 70.0 8291B POPOv trAveler $ 6.90 80.0 8293B PrAirie OrgAniC KOSher vDK $ 16.85 80.0 8295B PrAvDA $ 17.50 80.0 8321B PrOOF 105 $ 8.20 105.0 8323B PuruS $ 16.90 80.0 8325B PrOOF 110 $ 8.25 110.0 8338B rAin OrgAniCS $ 14.30 80.0 8338D rAin OrgAniCS $ 24.60 80.0 8413B reyKA vDK $ 21.30 80.08488B rOKK CitruS $ 9.65 70.08490B rOKK OrAnge $ 9.65 70.08492B rOKK $ 9.65 80.0 8627D ruSKOvA genuine ruSSiAn vD $ 16.20 80.0 8631B ruSSiAn StAnDArD OriginAl $ 16.90 80.0 8631D ruSSiAn StAnDArD OriginAl $ 30.15 80.0 8880B SeAgrAmS eXtrA SmOOth vDK $ 9.05 80.0 8880D SeAgrAmS eXtrA SmOOth vDK $ 20.55 80.0 8880l SeAgrAmS eXtrA SmOOth vDK $ 12.40 80.08884B SeAgrAmS APPle $ 9.05 80.0 8885B SeAgrAmS BlACK Cherry $ 6.25 70.08886B SeAgrAmS CitruS $ 9.05 80.0 8896D SKOl $ 13.00 80.0 8896l SKOl $ 6.75 80.0 8908B SeAgrAmS rASBerry $ 9.05 80.0 8910B SeAgrAm'S SWeet teA $ 9.90 70.0 8915B SeAgrAmS PlAtinum $ 10.50 100.0 8930l SenAtOrS CluB vDK $ 4.95 80.08934B SeverKA $ 9.60 80.0 9006l SKyy inFuSiOnS BlOOD OrAng $ 16.75 70.09007l SKyy inFuSiOnS DrAgOn Fruit $ 16.75 70.09008e SKyy inFuSiOnS rAinBOW PAC $ 5.00 70.0 9009l SKyy inFuSiOn PineAPPle $ 16.75 70.0 9010l SKyy inFuSiOn PASSiOnFruit $ 16.75 70.0 9011l SKyy inFuSiOn rASPBerry $ 16.75 70.0 9012B SKyy $ 12.55 80.0 9012D SKyy $ 26.75 80.0 9012e SKyy $ 14.40 80.0 9012l SKyy $ 18.40 80.0 9014D SKyy inFuSiOn CitruS $ 26.75 70.0 9014l SKyy inFuSiOn CitruS $ 16.75 70.0 9016l SKyy inFuSiOn Cherry $ 16.75 70.0 9017l SKyy inFuSiOnS ginger vDK $ 16.75 70.0 9018l SKyy inFuSiOn grAPe $ 16.75 70.0 9022B SmirnOFF BlACK Cherry $ 11.95 70.0 9024B SmirnOFF BlueBerry $ 11.95 70.0 9024l SmirnOFF BlueBerry $ 14.60 70.0 9025B SmirnOFF CrAnBerry $ 11.95 70.0 9027B SmirnOFF DArK rOASteD eSPr $ 13.00 100.0 9028B SmirnOFF melOntWiSt $ 11.95 70.0 9029B SmirnOFF lime $ 11.95 70.09030e SmirnOFF FlAvOr tWiSt 5 PACK $ 3.85 70.0 9032B SmirnOFF Silver $ 12.85 90.4 9032D SmirnOFF Silver $ 24.45 90.4 9032l SmirnOFF Silver $ 16.40 90.4 9033B SmirnOFF greenAPPle $ 11.95 70.0 9033l SmirnOFF greenAPPle $ 14.60 70.0 9034B SmirnOFF CitruS $ 24.85 70.0 9034D SmirnOFF CitruS $ 24.85 70.0 9034l SmirnOFF CitruS $ 14.60 70.0 9035B SmirnOFF POmegrAnAte tWiSt $ 11.95 70.0 9036B SmirnOFF trAveler $ 11.40 80.0 9037B SmirnOFF PASSiOn Fruit $ 11.95 70.0 9038B SmirnOFF OrAnge $ 11.95 70.0 9038D SmirnOFF OrAnge $ 24.85 70.0 9038l SmirnOFF OrAnge $ 14.60 70.0 9039B SmirnOFF rASPBerry $ 11.95 70.0 9039D SmirnOFF rASPBerry $ 24.85 70.0 9039l SmirnOFF rASPBerry $ 14.60 70.0 9040B SmirnOFF vAnillA $ 11.95 70.0 9040D SmirnOFF vAnillA $ 24.85 70.0 9040l SmirnOFF vAnillA $ 14.60 70.0 9041B SmirnOFF StrAWBerry $ 11.95 70.0 9042B SmirnOFF PeAr tWiSt $ 11.95 70.0 9043B SmirnOFF PineAPPle tWiSt $ 11.95 70.0 9044B SmirnOFF WAtermelOn $ 11.95 70.0 9044l SmirnOFF WAtermelOn $ 14.60 70.0
April 2011 OhiO BeverAge mOnthly 71
9045B SmirnOFF WhitegrAPe $ 11.95 70.0 9046B SOBieSKi $ 8.15 80.0 9046D SOBieSKi $ 18.80 80.0 9046l SOBieSKi $ 10.60 80.0 9047B SmirnOFF SPiCeD rOOt Beer $ 13.00 100.0 9049B SOBieSKi vDK(glASS) $ 7.30 80.0 9050l SOBieSKi vAniliA $ 10.60 70.09057l SOBieSKi KArAmel $ 10.60 70.09060l SOBieSKi OrAnge $ 10.60 70.09066B SOBieSKi rASPBerry $ 10.60 70.09068B SQuAre One BOtAniCAl $ 30.00 80.09073B SmOOth AmBler WhiteWAter $ 25.60 80.0 9093B StAWSKi $ 14.30 80.0 9114B SveDKA trAveler $ 10.80 80.0 9116l Syn $ 15.10 80.0 9128B StOliChnAyA BlueBeri vDK $ 16.90 70.0 9128l StOliChnAyA BlueBeri vDK $ 25.45 70.0 9130B StOliChnAyA CitrOS Flv vDK $ 16.90 70.0 9131D StOliChnAyA OhrAnJ $ 31.90 70.0 9131B StOliChnAyA OhrAnJ limitD eD $ 16.00 70.09131l StOliChnAyA OhrAnJ $ 25.45 70.0 9133B StOliChnAyA 100 $ 17.80 100.0 9134B StOliChnAyA elit $ 51.80 80.0 9135B StOliChnAyA $ 16.90 80.0 9135D StOliChnAyA $ 33.65 80.0 9135l StOliChnAyA $ 25.45 80.09136B StOliChnAyA WilD Cherry $ 16.90 75.0 9137B StOliChnAyA gAlA APPliK vD $ 16.90 70.0 9139B StOli White POmegrAniK vDK $ 16.90 70.0 9143B StOliChnAyA PeAChiK $ 10.30 70.0 9144B PlAtinum 7X vDK $ 8.15 80.09144l PlAtinum 7X vDK $ 10.60 80.0 9144D PlAtinum 7X vDK $ 17.10 80.0 9149B StOliChnAyA rAZBeri $ 16.90 70.0 9149l StOliChnAyA rAZBeri $ 25.45 70.0 9151B StOliChnAyA StrASBeri $ 16.90 70.0 9154B StOliChnAyA vAnil $ 16.90 70.0 9154D StOliChnAyA vAnil $ 31.90 70.0 9154l StOliChnAyA vAnil $ 25.45 70.0 9156B tAnQuerAy Sterling $ 11.40 80.0 9156D tAnQuerAy Sterling $ 22.85 80.0 9156l tAnQuerAy Sterling $ 13.15 80.0 9158B SWeet CArOlinA lemOnAD vDK $ 12.55 70.0 9159B SWeet CArOlinA rASP teA vDKA $ 12.55 70.0 9160B SWeet CArOlinA SWeet teA vODKA $ 12.55 70.0 9160D SWeet CArOlinA SWeet teA vODKA $ 11.50 70.0 9161B SveDKA rASPBerry $ 10.80 75.0 9162B SveDKA vAnillA vDK $ 10.80 75.0 9164B SveDKA SWeDiSh $ 10.80 80.0 9164D SveDKA SWeDiSh $ 20.55 80.0 9164l SveDKA SWeDiSh $ 13.15 80.0 9165B SveDKA Clementine $ 10.80 75.0 9175B SveDKA Cherry $ 10.80 75.0 9186B tetOn glACier $ 16.45 80.0 9193l JeWel OF ruSSiA ultrA $ 87.65 80.09196l 3 iSlAnDS vODKA $ 12.35 100.0 9197l 3 iSlAnDS vODKA $ 8.85 80.0 9201B 3 Olive BuBBle $ 16.90 70.0 9201D 3 Olive BuBBle $ 24.95 70.0 9201l 3 Olive BuBBle $ 24.60 70.0 9202B 3 Olive Berry $ 16.90 70.0 9203B 3 Olive CitruS $ 16.90 70.0 9204B 3 Olive rOOtBeer $ 16.90 70.0 9205B 3 Olive grAPe $ 16.89 70.0 9205D 3 Olive grAPe $ 24.95 70.0 9205l 3 Olive grAPe $ 24.60 70.0 9207B 3 Olive OrAnge $ 16.90 70.0 9208B 3 Olive Cherry vDK $ 16.90 70.0 9208D 3 Olive Cherry vDK $ 24.95 70.0 9208l 3 Olive Cherry vDK $ 24.60 70.0 9209B 3 Olive rASPBerry $ 16.90 70.0 9210B 3 Olive $ 16.90 80.0 9210D 3 Olive $ 24.95 80.0 9210l 3 Olive $ 24.60 80.0 9211B 3 Olive ChOCOClAte $ 16.90 70.0 9213B 3 Olive vAnillA $ 16.90 70.0 9215B 3 Olive WAtermelOn $ 16.90 70.0 9216B 3 Olive POmegrAnte $ 16.90 70.0 9217B 3 Olive mAngO Flv $ 16.90 70.0 9219B 3 Olive triPle ShOt eSPreSSO $ 16.90 70.0 9220B 360 $ 15.40 80.0 9227B 3 OliveS rAngtAng $ 16.90 70.09227D 3 OliveS rAngtAng $ 24.95 70.0 9228B 360 DOuBle ChOCOlAte $ 16.85 70.0 9232B titO'S hAnDmADe $ 16.00 80.0 9232D titO'S hAnDmADe $ 27.55 80.0 9232l titO'S hAnDmADe $ 20.20 80.09235B 3 Olive DuDe vODKA $ 16.90 70.09236B 360 mAnDArin OrAnge $ 15.40 70.0 9367B ultimAt vDK $ 34.30 80.0 9371B u v Blue rASPBerry $ 9.75 60.0 9371D u v Blue rASPBerry $ 15.35 60.0 9372B u v $ 8.15 80.0 9372D u v $ 15.35 80.0 9373B u v grAPe vDK $ 9.75 60.0
9374B u v PinK lemOnADe $ 9.75 60.0 9375B u v Cherry $ 9.75 60.0 9376B u v 103 $ 11.50 103.0 9377B u v COCOnut vDK $ 9.75 60.0 9378B urSuS PunCh $ 7.85 60.09380B uv SWeet green teA $ 9.75 60.0 9381B urSuS Blue rASPBerry $ 7.85 80.09382B urSuS OriginAl $10.50 80.0 9385B vAmPyre reD $ 21.25 80.0 9446B vAn gOgh DutCh CArAmel $ 16.00 70.0 9448B vAn gOgh DOuBle eSPreSSO $ 16.00 70.0 9449B vAn gOgh eSPreSSO $ 16.00 70.0 9450D viKingFJOrD $ 17.95 80.0 9456B vAn gOgh $ 14.30 80.0 9456D vAn gOgh $ 24.95 80.0 9472B vOX $ 18.65 80.0 9472l vOX $ 24.60 80.0 9505B WAterSheD DiStillery vODKA $ 21.40 80.0 9565B White DiAmOnD $ 10.80 80.09672B WOODStOne miCrO-vODKA $ 16.65 80.09738B ZODiAC $ 19.50 80.0
COrDiAl
0017B AChAiA ClAuSS OuZO $ 15.15 92.0 0029B ABSente liQueur $ 35.20 110.0 0041B Di SArOnnO AmArettO $ 18.50 56.0 0041l Di SArOnnO AmArettO $ 24.70 56.0 0053B AmArettO gOZiO $ 11.35 48.0 0071B AmAritO AmArettO $ 5.55 56.0 0551B PArAmOunt rOCK & rye $ 11.30 50.0 0552B BArenJAger hOney liQueur $ 24.35 70.0 0557D BArtOn lOng iSlAnD iCe teA $ 13.25 75.00557l BArtOn lOng iSlAnD iCe teA $ 7.45 75.0 0565B BeneDiCtine D.O.m. $ 28.20 80.0 0580l PArAmOunt SlOe gin $ 10.00 50.0 0583l DeK SlOe gin COrDiAl $ 11.45 60.0 0600B B & B D O m COrDiAl $ 28.20 80.0 0608B DrAmBuie $ 32.65 80.0 0662B DeK Creme De CACA0 DArK $ 10.55 54.0 0664B DeK Creme De menthe green $ 10.55 60.0 0666B DeK Creme De CACAO White $ 10.55 54.0 0672B PArAmOunt Crem D men White $ 9.65 50.0 0673B PArAmOunt Crm D CACAO DArK $ 9.65 50.0 0674B PArAmOunt AniSette $ 9.65 50.0 0675B PArAmOunt Crem D men green $ 9.65 50.0 0691B DeK Creme De menthe White $ 9.90 60.0 0701B PArAmOunt Crm D CACAO Whit $ 9.65 50.0 0705B getreiDe Kummel $ 11.65 70.0 0707B CAmPAri APeritivO itAly $ 23.90 48.0 0717B PArAmOunt triPle SeC $ 7.05 50.0 0717D PArAmOunt triPle SeC $ 14.40 50.0 0717l PArAmOunt triPle SeC $ 7.40 50.00721B SOuthern COmFOrt $ 14.90 70.00798B BeCherOvKA $ 20.40 76.0 0881B PernOD AniS –FrAnCe $ 25.45 80.0 0887B tiA mAriA COFFee $ 19.50 53.0 0893B KAhluA COFFee $ 16.90 43.0 0893D KAhluA COFFee $ 33.65 43.0 0893l KAhluA COFFee $ 22.85 43.0 0910B BlACK DuCK CrAnBerry $ 16.00 43.00948B BlACKmAKer rOOtBeer $ 16.90 70.0 1188B BOlS Blue CurACAO $ 11.25 48.01501B BuCKeye rASPBerry liQuOr $ 23.65 48.01637e grAnD mArnier rOuge $ 10.30 80.0 1783B CArAvellA limOnCellO Orig $ 18.65 64.0 1784B CArAvellA OrAngeCellO $ 16.80 60.0 1815B CASOni lemOnCellO $ 16.90 62.0 1840B CAtDADDy CArOlinA mOOnShine $ 17.75 80.0 1853B CeltiC CrOSSing liQueur $ 19.35 60.0 1855B ChAmBOrD rOyAle COrD $ 29.85 46.0 1914B ChArtreuSe green $ 52.10 110.0 2098B grAnD mArn COrDOn rOuge $ 34.80 80.0 2098D grAnD mArn COrDOn rOuge $ 72.90 80.0 2098l grAnD mArn COrDOn rOuge $ 43.90 80.0 2101B gAlliAnO l'AutentiCO $ 30.00 84.6 2108B iriSh miSt $ 21.55 70.0 2274B COPA De OrO meX COFFee liQ $ 7.30 48.0 2405B liCOr 43 $ 16.85 62.02405l liCOr 43 $ 21.10 62.0 2503B DAnny DevitOS limOnCellO $ 21.25 60.0 2528B DeK Blue CurACAO COrDiAl $ 10.55 54.0 2529B DeK Creme De BAnAnA COrD $ 9.90 56.0 2566B DeK Creme De AlmOnD COrD $ 6.00 56.0 2605B DeK hAZelnut COrD $ 10.55 56.0 2613l DeK OrAnge CurACAO COrDiAl $ 11.45 60.02614B DeK PeACh BrAnDy $ 6.00 70.0 2624B DeK triPle SeC COrD $ 7.45 48.0 2624l DeK triPle SeC COrD $ 7.90 48.0 2644B DeK 03 OrAnge $ 20.20 48.02645B DeK melOn COrDiAl $ 10.55 46.0 2649B DeK WilD StrAWBerry COrDiAl $ 10.55 45.0 2652B rOmAnA BlACK $ 20.00 80.0 2690B COintreAu liQueur $ 30.40 80.0 2690l COintreAu liQueur $ 39.50 80.0
72 OhiO BeverAge mOnthly April 2011
2691B COintreAu nOir $ 38.70 80.02944B evAn WilliAmS Cherry reSv $ 12.55 70.0 2950B evAn WilliAmS hOney reSv $ 12.55 70.0 3024B FireBAll CinnAmOn WhiSKey $ 13.40 66.0 3077B FrAgOli liQueur W/StrAWBry $ 32.75 48.0 3092B AmArettO Di AmOre $ 9.00 45.0 3093B gAntOuS & ABOurAAD $ 16.00 100.0 3602B glArOS OuZO $ 10.60 90.0 3821B grAngAlA triPle OrAnge $ 20.85 80.0 3851B grAnD mArnier CentCinQuAnt $187.60 80.0 3852B grAnD mArnier Cuvee Centnr $116.90 80.0 3860B grAnD muriel OrAnge liQuer $ 18.65 80.0 3864B grAnDe ABSente $ 56.15 138.0 3902B green mOOn $ 26.30 90.0 4000B hArlem liQueur $ 16.40 80.0 4003B hArleQuin $ 16.90 80.0 5054B JAgermeiSter $ 21.25 70.0 5054D JAgermeiSter $ 42.40 70.0 5054l JAgermeiSter $ 25.45 70.0 5105B JeremiAh WeeD liQueur $ 10.95 100.0 5251l JuAreZ triPle SeC $ 6.40 60.0 5254l JuAreZ gOlD DSS $ 8.50 80.0 5303B KAhluA eSPeCiAl COFFee $ 18.65 70.0 5315B KAmOrA COFFee lQr $ 12.55 53.0 6000B luCiD ABSinthe $ 51.80 124.0 6334B mAtA hAri ABSinthe BOhemiA $ 34.30 120.0 6567B metAXA OuZO greeCe $ 15.85 80.0 6705l nASSAu rOyAle $ 18.75 67.0 6708B nAvAn 80 $ 34.80 80.0 6720l n y lOng iSlAnD iCeD teA $ 7.40 65.0 6734B 99 APPleS $ 16.00 99.0 6736B 99 grAPeS $ 15.15 99.0 6739B 99 PeACheS $ 16.00 99.0 7713B numBer 12 OuZO $ 16.05 86.0 7715B nv lA Fee ABSinthe verte $ 21.25 76.0 7723B PAllini limOnCellO $ 18.75 52.07724B PAllini limOnCellO giFt $ 18.75 52.0 7729B PArAmOunt AmArettO $ 6.45 50.0 7729D PArAmOunt AmArettO $ 15.15 50.0 7729l PArAmOunt AmArettO $ 8.20 50.0 7735B PArAmOunt Creme De BAnAnA $ 9.05 50.0 7824l PArAmOunt SOur APPle $ 7.95 43.0 7870D PArA lOng iSlnD iCe teA $ 13.55 72.5 7870l PArA lOng iSlnD iCe teA $ 7.50 72.5 7901B PArAmOunt melOn $ 9.05 44.0 7981l PAtrOn CitrOnge $ 28.95 80.0 7986B PAtrOn X O CAFe $ 24.75 70.08228B PimmS CuP #1 gin Sling eng $ 14.25 80.0 8249l Pitu CAChACA $ 13.90 80.0 8282B PlOmAri QuZO $ 14.70 84.0 8302B PriChArDS SWeet luCy BBn $ 19.50 70.0 8324l PunCh ABruZZO $ 31.80 90.0 8639B SABrOSO Di CAFe COFFee liQ $ 6.45 48.0 8670B SAmBuCA Di AmOre $ 11.65 84.0 8673B SAmBuCA rOmAnA $ 20.00 84.0 8852l SChWArtZhOg KrAuter liQuer $ 16.75 73.4 8892B SChWArtZhOg KrAuter liQuer $ 31.30 60.0 9214B thunDer 101 PePPermt SChnP $ 10.75 101.0 9311B tuACA Demi SeC $ 23.70 70.0 9354B ty Ku SuPer Premium SOJu $ 21.25 48.09410B veev ACAi liQueur $ 25.60 60.0 9630B WilD turKey AmeriCAn hOney $ 16.90 71.0 9630l WilD turKey AmeriCAn hOney $ 23.70 71.0 9707B yOKAiChi mugi $ 15.35 50.0 9733B ZWACK $ 19.65 80.0
SChnAPPS
0010B AFter ShOCK CinnAmOn $ 17.85 80.0 0676B ArrOW PePPermint $ 7.00 54.0 0681l DeK PePPermint SnP $ 11.45 60.0 0697D PArAmOunt PePPermint SnP $ 15.15 50.0 0697l PArAmOunt PePPermint $ 9.55 50.0 0917B BlACK hAuS BlACKBerry SnP $ 20.45 80.0 0917l BlACK hAuS BlACKBerry SnP $ 24.85 80.0 1130B BOlS gOlD StriKe CinnAmOn SnP $ 15.15 100.0 2588l DeK hOt DAmn SnP $ 11.45 48.02619B DeK PePPermnt 100 $ 11.20 100.0 2620l DeK PeAChtree SChnAPP $ 11.45 43.0 2625B DeK OlD tAvern rOOtBeer $ 10.55 45.0 2776B Dr mCgilliCuDDyS vAnillA $ 11.65 48.0 2782B Dr mCgilliCuDDyS menthOlmt $ 12.55 48.0 3017B FireWAter hOt CinAmOn ShnP $ 16.65 100.0 3017l FireWAter hOt CinAmOn ShnP $ 21.50 100.0 3709B gOlDSChlAger CinnAmOn ShnP $ 20.45 87.0 3709l gOlDSChlAger CinnAmOn ShnP $ 24.85 87.0 3736B 99 BlACKBerrieS $ 16.00 99.0 3737B 99 BlACK CherrieS $ 16.00 99.0 4863B iCe 101 PePPermint SChnAPP $ 16.65 101.04870B il trAmOntO $ 15.50 60.0 5922B lightning 101 CinnAmOn $ 10.75 101.06009B luXArDO triPlum $ 26.30 78.0 6735B 99 BAnAnAS $ 16.00 99.0 7762l PArAmOunt ButterSCOtCh ShnAPP $ 8.05 44.0
7862B PArAmOunt PeACh SCh $ 9.30 44.0 7862l PArAmOunt PeACh SCh $ 10.00 44.0 8632B rumPle minZe Berry $ 20.45 100.0 8633B rumPle minZe PePmt $ 20.45 100.0 8633l rumPle minZe PePmt $ 24.85 100.0 9727B yuKOn JACK $ 14.75 100.0 9727D yuKOn JACK $ 26.15 100.0 9727l yuKOn JACK $ 20.35 100.0
CAnADiAn
0076B SeAgrAmS v O 6 yr $ 11.75 80.0 0076D SeAgrAmS v O 6 yr $ 23.55 80.0 0076l SeAgrAmS v O 6 yr $ 17.40 80.0 0169D lOrD CAlvert 3 yr $ 14.95 80.0 0170B mC mASterS 3 yr $ 7.00 80.0 0170D mC mASterS 3 yr $ 14.90 80.0 0170l mC mASterS 3 yr $ 8.85 80.0 0174B CAnADiAn miSt CnDn $ 8.75 80.0 0174D CAnADiAn miSt CnDn $ 19.30 80.0 0174l CAnADiAn miSt CnDn $ 12.25 80.0 0175D mACnAughtOn CnDn 3yr $ 15.30 80.0 0176B CAnADiAn CluB 6 yr $ 11.45 80.0 0176D CAnADiAn CluB 6 yr $ 22.00 80.0 0176e CAnADiAn CluB 6 yr $ 9.25 80.0 0176l CAnADiAn CluB 6 yr $ 16.30 80.0 0189B BlACK velvet CnDn 3 yr $ 7.90 80.0 0189D BlACK velvet CnDn 3 yr $ 17.55 80.0 0189e BlACK velvet CnDn 3 yr $ 8.60 80.0 0189l BlACK velvet CnDn 3 yr $ 11.40 80.0 0909B BlACK velvet trAveler 3 yr $ 7.90 80.0 0920B BlACK velvet reServe CnDn 8yr $ 11.40 80.0 0920D BlACK velvet reServe CnDn 8yr $ 22.30 80.0 1570B CABin Fever mAPle Flv WhSK $ 16.85 80.0 1627e CrOWn rOyAl 200ml $ 7.25 80.0 1704D CAnADiAn BAy WhSKy $ 13.60 80.0 1704l CAnADiAn BAy WhSKy $ 5.85 80.0 1716B CAnADA hOuSe CnDn WhiSKey 3yr $ 6.60 80.01716D CAnADA hOuSe CnDn WhiSKey 3yr $ 12.75 80.0 1725B CAnADiAn CluB reServe 10 yr $ 14.05 80.0 1729B CAnADiAn CluB trAveler 6 yr $ 11.45 80.0 1730D CAnADiAn gOlD 4 yr $ 14.05 80.0 1730l CAnADiAn gOlD 4 yr $ 8.60 80.0 1731B CAnADiAn CluB Shry CASK 8yr $ 16.70 82.6 1733B CAnADiAn hunter trAveler 3yr $ 6.45 80.0 1735D CAnADiAn ltD 3 yr $ 14.05 80.0 1735l CAnADiAn ltD 3 yr $ 8.60 80.0 1748B CAnADiAn miSt trvlr $ 8.75 80.0 2055B CAnADiAn CluB ClASSiC 12yr $ 17.60 80.0 2389B CrOWn rOyAl BlACK $ 24.80 90.0 2391B CrOWn rOyAl CASK #16 $ 61.45 80.0 2393B CrOWn rOyAl eXtrA rAre $114.15 80.02397B CrOWn rOyAl reServe $ 39.65 80.0 3071B FOrty CreeK BArrel SeleCt $ 18.65 80.0 4041D hArWOOD $ 14.45 80.0 4041l hArWOOD $ 8.45 80.0 4699D nOrthern light 3 yr $ 12.70 80.0 4699l nOrthern light 3 yr $ 8.40 80.0 5073D JAmeS FOXe $ 12.65 80.0 7726D PArAmOunt CAnADiAn $ 15.35 80.0 8050B PenDletOn CAnADiAn $ 21.25 80.0 8431B riCh & rAre $ 7.00 80.0 8431D riCh & rAre $ 13.60 80.0 8894B CrOWn rOyAl $ 22.15 80.0 8894D CrOWn rOyAl $ 47.90 80.0 8894e CrOWn rOyAl $ 28.50 80.0 8894l CrOWn rOyAl $ 29.25 80.0 8922B v O gOlD 8 yr $ 14.75 80.0 8923B SeAgrAmS v O CnDn trv 6 yr $ 11.75 80.0 9648B WinDSOr SuPreme trAveler 3yr $ 7.90 80.0 9652B WinDSOr SuPreme 3 yr $ 7.90 80.0 9652D WinDSOr SuPreme 3 yr $ 17.15 80.0 9652l WinDSOr SuPreme 3 yr $10.95 80.0
April 2011 OhiO BeverAge mOnthly 73
FOr the reCOrD
liQuOr COntrOl COmmiSSiOn viOlAtiOnS & PenAltieS for on premise retailers(December 2010 hearing Dates; Orders issued February 2011)
AKrOn: Windsor Pub, inc. dba Windsor Pub: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $750 or 6 days; rlJ enterprises llC: giving away of beer and/or intoxicating liquor - $800 or 4 days
BriDgePOrt: Polish American Political Club: three counts of operating an electronic video gaming device; three counts of operating a gambling house; alcoholic beverages not maintained in a potable condition - $1,100 or 10 days
CAmBriDge: lOOm lodge 631 Cambridge: multiple counts of possession of a gambling device; multiple counts of allowing an electronic video gambling device upon the permit premises; operating a game of chance for profit; operating a gambling house; recklessly permitting public gaming; alcoholic beverages not maintained in a potable condition - $3,500 or 25 days
CinCinnAti – Alley tavern llC: purchase of beer from someone other than an A or B permit holder; sale of beer
and/or intoxicating liquor while liquor permit was under suspension; sale of spirituous liquor purchased at retail for resale - $600 or revocation; Sunderman entertainment group inc dba Sundy’s: sale of beer to someone under the age of 21; furnishing beer to someone under the age of 21 - $1,600 or 7 days
ClevelAnD: rgP Oasis Corp dba A mans World: sale of beer to someone under the age of 21 - $750 or 6 days; 79l Corp: consumption of beer and/or intoxicating liquor after hours - $400 or 2 days; roy g Biv Corp. dba union Station video Café: beer and/or intoxicating liquor sold for on premise consumption removed from the premises - $200 or 2 days;
ClyDe: Agitator’s Alley inc: consumption of beer after hours - $200 or 2 days
COlumBiAnA: JA Benedict Corp dba the Sandwich Factory: sale of beer to a person under the age of twenty one - $1,500 or 10 days
COlumBuS: grand Champion inc. dba OK Cowboy Saloon: sale on Sunday without the proper license - $300 or 3 days; Charles e Foster: fixtures, equipment, tables, counters or utensils not clean or sanitary; outside door without effective fly/insect
prevention; handwashing facility without soap and/or sanitary towels; alcoholic beverages not maintained in a potable condition - $1,000 or revoked; Kobi house llC dba Black Olive: sale of alcoholic beverage after 9:00 pm at a price less than charged to other patrons - $300 or 2 days; Wg inc. dba Donerick’s Pub house: fixtures, equipment, tables, cooler/refrigerators, or utensils not clean or sanitary - $800 or 4 days; timiter, inc. dba Blue Diamond lounge: seven counts of soliciting on the premises for a thing of value, to wit, tips and drinks; fixtures, equipment, tables, coolers/refrigerators, or utensils not clean or sanitary - $7,500 or revocation; latino explosion entertainment dba la Pelenque Party house (F Permit): consumption of beer after permit hours – revoked; West vine llC dba lodge Bar: possession of alcoholic beverages in an original container that had been refilled - $1,500 or 5 days
elyriA: Bonnie Wingler dba ely’s inn: service or storage area not clean or sanitary; toilet facility not in good repair - $300 or 3 days
FAirFielD: DlmC llC dba memories Sports Bar 7 grill: sale of beer to a minor- $1,800 or 12 days
FAirPOint: Polish American Political Club: two counts of
viOlAtiOnS&PenAltieS
74 OhiO BeverAge mOnthly April 2011
viOlAtiOnS&PenAltieSconducting instant bingo without a license or contract - $500 or 5 days
irOntOn: lOOm lodge 0701 ironton: two counts of possession of a gambling device; two counts of allowing gaming or an electronic video gambling device on the permit premises; two counts of operating a game of chance for profit or scheme of chance - $3,000 or 20 days
lAKeWOOD: nimo inc. dba Bobby O’s Place: beer sold for on premise consumption removed from the premises - $200 or 2 days
lAnCASter: mancox enterprises dba lucky #34 Bar & grill: operation of business at an address other than listed on the permit; sale of beer without the proper permit - $700 or 7 days
limA: Dart Dog, inc dba liquor Box: sale or delivery of alcoholic beverage after 9 pm at a price less than that charged to other patrons; sale of beer to a person under the age of 21 - $1,700 or 7 days
mAnSFielD: Alt holdings llC dba Bar Ber Shop lounge: delivery of beer after hours - $300 or revocation
mASSillOn: 705 Wales road, inc. dba Kendall tavern: sale of intoxicating liquor without the proper permit, to wit a D-6 - $200 or 2 days; Santangelo’s restaurant &
Party Center llC: sale of beer to a minor - $3,000 or 12 days
mOntville: J h&P, inc.: two counts of gambling with an electronic video gambling device; two counts of operating a gambling house - $500 or 5 days
neWBury: Carl g mcneice dba hickory lake inn: sale of beer to a minor - $1,800 or 12 days
nileS: vFW Post 2074: possession or operation of an illegal gambling device - $600 or 3 days
PiCKeringtOn: lins llC dba iron Chef Patio: possession of beer not lawfully acquired; purchase of beer by a retailer permit holder from someone other than a Class A or Class B permit holder; alcoholic beverages not maintained in a potable condition; failure to maintain and/or post a schedule of prices - $600 or 6 days
SOmerSet: rmn hole in the Wall llC dba hole in the Wall: sale of beer to someone under the age of 21 - $1,500 or 6 days
St. mAry’S: St. mary theater and grand Opera house, inc.: sale of intoxicating liquor to a minor; furnishing intoxicating liquor to a minor; allowing beer sold for on premise consumption to be removed from the premises; three counts of the sale of beer to a person
under the age of twenty one; three counts of furnishing beer to a person under the age of twenty one - $1,800 or 12 days; St. mary theater and grand Opera house, inc.: allowing improper conduct on the premise, to wit, drug possession; fixtures, etc. not clean or sanitary – $1,200 or 6 days
thOrnville: Port at thornport inc: sale of beer to someone under the age of 21 - $850 or 7 days
tiFFin: lOOm lodge 846: beer sold for on premise consumption removed from the premises; sale of beer to a nonmember – $300 or 3 days
tOleDO: J & S toledo, inc dba Playmaker’s Burgers & Brew: sale of beer to someone under the age of 21 - $1,500 or revocation; loopy’s ltd dba top Shotz: conducting an illegal raffle; sale of beer to someone under the age of 21 - $1,600 or 11 days
trOy: Dunaway’s Beef n Ale, inc. dba Dunaway’s Beef n Ale: purchase of beer from someone other than an A or B permit holder - $300 or 3 days
WhitehAll: Café luna llC dba Café luna: delivery of beer after hours allowed under permit - $400 or 3 daysfurnishing intoxicating liquor to someone under the age of 21 - $1,000 or 5 days
WINE & SPIRITSWHOLESALERS OF AMERICA
68TH ANNUAL CONVENTION & EXPOSITIONApril 10-13, 2011 I Grande Lakes Orlando, Florida
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Register now to attend the premier industry event that connects America’s distributors with suppliers, importers, and service
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Save the
Forest?
nah.
Drink it
tonight
The Sustainable ForestForest Glen Winery, Sonoma, CA
Forest Glen Winery is proud to sponsor the
FG_1101_BevMedia_Save.indd 1 3/7/11 2:18 PM