the voice of craft distilling media kit 2018 · resource directory are the voice of craft...

1 AMERICAN DISTILLING INSTITUTE | 2018 MEDIA KIT

American Distilling Institute™

T H E V O I C E O F C R A F T D I S T I L L I N G ™®

Media Kit2018

CORE READERS: CRAFT DISTILLERS | VENDORS | RETAILERS AND DISTRIBUTORS | TRADE ORGANIZATIONS

DISTILLER MAGAZINE

7400HARD COPY CIRCULATION

28,000TOTAL READERSHIP

CONFERENCE ATTENDANCE

18002016 CONFERENCE ATTENDEES

170VENDORS

E-NEWSLETTER

10,600READERS

2200DSP’S

40%*OPEN RATE

2016 ADI Conference & Expo, San Diego, California

Phot

o ©

Car

l Mur

ray

Phot

o ©

Car

l Mur

ray

* According to Constant Contact: average open rate for email marketing is 16%


PUBLICATION RATES

PRINT AD AD SIZE(ADD .125” FOR BLEED)

DIRECTORYONLY 2 ISSUES 3 ISSUES 4 ISSUES

*Back Cover 8.375” x 10.875”212.725mm x 276.225mm $3600 $3000 $2850 $2700,

*Inside Front/Back 8.375” x 10.875”212.725mm x 276.225mm $2900 $2400 $2400 $2150

Full Page 8.375 x 10.875212.725mm x 276.225mm $2700 $2250 $2250 $2025

1/2 Vertical 3.63” x 9.875”92.202mm x 250.825mm $1700 $1450 $1350 $1300

1/2 Horizontal 7.5” x 4.88”190.5mm x 123.952mm $1700 $1450 $1350 $1300

1/4 Page Vertical 3.63” x 4.88”92.202mm x 123.952mm $1100 $900 $850 $800

1/4 Page Horizontal 7.5” x 2.38”190.5mm x 60.452mm $1100 $900 $850 $800

**1/8 Horizontal 3.63” x 2.38”92.202mm x 60.452mm $600 $500 $450 $425

Distiller magazine & Resource Directory

The annual Distiller’s Resource Directory is a 210-page publication that has served as the definitive reference for craft distillers and industry professionals. In tandem with the Directory, the expanded Summer, Fall and Winter issues of Distiller magazine create a quarterly publication packed with information on distilling technique and production articles, industry breakthroughs, book reviews, cocktail news, profiles of key figures and interviews. Distiller magazine and the Distiller’s Resource Directory are The Voice of Craft Distilling™.

Contact Matt Jelen at [email protected] or 707-367-2201 for more information.

Please refer to the AD SUBMISSION SPECIFICATIONS

for submitting your art.

2

017

Dis

til

le

rs

’ Re

so

ur

ce

Dir

ec

to

ry

Am

er

ica

n D

ist

ill

ing

Ins

tit

ut

e

Dir17_cover.indd 1 2/27/17 2:35 PM

Dis

til

le

r™

A

pu

bl

ica

tio

n o

f t

he

Am

er

ica

n D

ist

ill

ing

Ins

tit

ut

e V

ol

. 13 is

su

e 1

su

mm

er

20

17

distiller™

t h e v o i c e o f c r a f t d i s t i l l i n g

The B

est in

Craf

t Spirits

RESULTS O

F THE 2

017 JU

DGING

Distiller cover Su17.indd 1 6/19/17 12:46 PM

Dis

til

le

r™

A

pu

bl

ica

tio

n o

f t

he

Am

er

ica

n D

ist

ill

ing

Ins

tit

ut

e V

ol

. 12 is

su

e 3

w

int

er

20

16

distiller™


TTB Revamps Labelling Requirements

As Went Beer, So Goes Spirits

Pay to Play and the Impact on Cocktail Culture

The Distilleries of Maryland & Washington, DC

Dis

til

le

r™

A

pu

bl

ica

tio

n o

f t

he

Am

er

ica

n D

ist

ill

ing

Ins

tit

ut

e V

ol

. 13 is

su

e 2

f

al

l 2

017

distiller™


Bottled in BondI Made This from Scratch

A Return to GraceLike Apples for Brandy

Are We There Yet?80 Years of Rapid

Maturation Studies

Distiller cover_FA17.indd 1 9/15/17 9:30 AM

DISTILLER MAGAZINES


ADVERTISER POLICIES & UPGRADEs

POLICIESPurchase of any size ad qualifies you for a complimentary annual Provider Membership Annual Provider Membership (a value of $350) is required for conference registrationAdvertisers are eligible to place one item-specific ad per month in the new “For Sale by Vendor” marketplace on the ADI Forum

Title, Platinum and Gold Sponsors can guarantee back cover, inside and front cover placement by adding $1,000 for Directory and $500 for Distiller

Advertisers placing an 1/8 page ad must place in a minimum of two issues

PRINT UPGRADES Guaranteed right side ad placement $500 per ad

Four page fold out $1,500 per ad (must be placing a full page)

Blow in card summer, fall, winter Distiller Magazine $1,000 per issue (cap of two per issue)

DIGITAL ADVERTISINGE-Newsletter banner ad $500 for two issues (limit one per issue) Banner ad is 660px wide x 200px deep.

Website banner $500 per month (1024px wide x 121px deep).

Sample WebsiteBanner Ad


CONFERENCE/EXPO

STANDARD BOOTH PRICING:

• Single Booth 10x10 $2,800• Double Booth 10/20 $3,900

EARLY BIRD PRICING (deadline Jan. 15th)

• Single Booth 10x10 $2,500• Double Booth 10x20 $3,600

Single = One 6’ table, 2 chairs, sign and drapes, 2 Expo passes / Double = Two 6’ table, 4 chairs, sign and drapes, 4 Expo passes

* Gala passes can be purchased for $50 a person or a table can be reserved for $450 (seats 10)

** When reserving a table for the Gala exhibitors must provide RSVP list

CONFERENCE REGISTRATION OPENS DECEMBER 15th.

2017 CONFERENCE NUMBERS

1,800 ATTENDEES 75 SESSIONS 100+ SPEAKERS 170 EXHIBITORS 16 WORKSHOPS

Join us in Portland for what promises to be ADI’s best conference ever. It has been seven years since the ADI Conference was in the City of Roses and we have maintained strong relationships with the distilleries in one of the largest and most well-established craft distilling scenes in the country. We expect to have more than 2,000 people come to experience Distillery Row and one of the best craft cocktail scenes in the country.

Updates, schedules and news at www.distilling.com and in our newsletters.

March 26-29, 2018 portland, orconference Expo

Craft Spirits

2018

portland • oregon

#15mar 26 mar 29

amer ican Di stilli ng Institute


SPONSORSHIP PACKAGES

ADVERTISING PACKAGES

TITLE: $14,100• Double Booth (10x20); ability to expand booth to 20x20 for an additional $2,000

• Six staff Expo Passes / 4 guest Expo Passes

• One reserved table at the Gala dinner (must provide RSVP list)

• Full page ad in our publications: the Distillers’ Resource Directory and the Summer, Fall and Winter issues of Distiller magazine

• (preferential placement in all issues)

• Logo imprint on the following media: Weekly E-newsletter | ADI website home page & conference page

• | Conference/Expo signage & program | Welcome screens in session rooms | Name badges

• Complimentary one-page insert (or gift) into conference bag

• Access to reserved premium booths first preference

• Access to attendee list spreadsheet for non-ADI branded communications

PLATINUM: $12,100• Double Booth (10x20)

• Four staff Expo Passes / 3 guest Expo Passes


• Logo imprint on the following media: Weekly E-newsletter | ADI website home page & conference page

• | Conference/Expo signage & program | Welcome screens in session rooms

• Access to reserved premium double booths

GOLD: $9,200 ($1800 savings)

• Single Booth (10x10)

• Three staff Expo Passes / 2 guest Expo Passes


• Access to reserved premium single booths

SILVER $7,100 ($800 savings)

• Single Booth (10x10); 2 staff Expo passes

• Half page ad in our publications: the Distillers’ Resource Directory and the Summer, Fall and Winter issues of Distiller magazine

BRONZE $5,100 ($800 savings)

• Single Booth (10x10); 2 staff Expo passes

• Quarter page ad in our publications: the Distillers’ Resource Directory and the Summer, Fall and Winter issues of Distiller magazine


SPONSORSHIP OPPORTUNITIES

Expert Box

$1,000/dayBranded room on exhibit floor; preconference client booking promot-ed by ADI; available Tuesday or Wednesday 10am-noon or 2-4pm.

Sponsored Lunchtime speaker

$2,00015-minute introduction by vendor; speaker is client of vendor or help chose an inspirational speaker.

Transportation

$4,000Vendor branding on busses used for distillery tours, guild tastings and workshops. Marketing materials on seats and video (when available).

Pre gala signature cocktail

$1,000 per drink name Vendor purchases drinks in advance from hotel and conventions centers and sets own cap. Attendees receive drink chip from vendor booth, redeems at hotel and convention center bar. ADI promotes in advance of conference in e-newsletter and website Vendor branding displayed at bar and drink passport booklet.

Gala wine sponsor

$1,000Vendor purchase one bottle of red one bottle of white for each table at gala. Thanked during award ceremony.

Exhibit floor breakfast stations

$1,000 per-stationWednesday only; mentioned in schedule.

Food Stations at tasting events

$1,000 per-station Mentioned in schedule.

Gin Summit

$1,000Signage at show; logo in Gin Summit program; mention in Distiller summer issue.

Ladies of American Distilliing Mixer

$1,500Signage at lunch.

Gift bag drawing at hotels

$1,2003 baskets per hotels 2 hotels. Basket will include vendor gift and marketing materials along with Portland specific items. Advertised on website and in e-newsletter in advance of conference. All hotel guest in room block automatically entered and notified at time of check in with branded flier.

New Member and International Mixers (food and drink)

$3-4,000 Signage at event.

Charging Station

$1,500Signage at stations.

Conference Session Recordings

$2,000 Session home page logo placement

Judging Photo booth

$1,500Silver and Bronze logo on booth and social media exposure

Conference App

$2,500Vendor branding on home screen of app; promoted prior to confer-ence on website and newsletter.

Silent Auction

DonationDonate item to online auction (all proceeds for auction benefit ADI distillers internship program). Company profile included with product description; pre conference online and newsletter promotion. Winners announced on conference app.

Marketing materials will be prominently displayed.


PUBLICATION CALENDAR/DISTRIBUTION

Issue Ad Reservation Deadline

Materials Deadline

Publication Date

Resource Directory January 22, 2018 January 26, 2018 March 19, 2018

Summer Distiller May 11, 2018 May 18, 2018 July 13, 2018

Fall Distiller July 27, 2018 August 3, 2018 September 28, 2018

Winter Distiller October 26, 2018 November 2, 2018 December 28, 2018

Distiller magazine is distributed through a mix of distribution channels serving a dedicated industry readership as well as a targeted national audience. The magazine is available in 400 key retail locations throughout the United States at high-visibility newsstands and prominent retailers such as Barnes & Noble and BooksAMillion.

DISTRIBUTIONDirect Mailing to over 1300 Distilled Spirits Plants in 38 states and at the following events:

Unified Wine & Grape Symposium Sacramento, CA Jan. 23-25, 2018

Gin Summit Portland, OR Mar. 24, 2018

ADI Craft Spirits Conference & Expo Portland, OR Mar. 25-28, 2018

Craft Brewers Association Conference Washington, D.C. Apr. 30 - May 3, 2018

Craft Spirits Carnival San Francisco, CA TBA

Tales of the Cocktail New Orleans, LA Jul. 17-22, 2018

San Diego Spirits Festival San Diego, CA Aug. 25-26, 2018

Kentucky Bourbon Festival Bardstown, KY TBA

Chicago Spirits Festival Chicago, Il TBA

PUBLISHING CALENDAR

EDITORIAL CONTENTRegular coverage in most issues:

Defining Craft: profiles of unique distilleries that set craft apart from other spirits; Gin: David T. Smith; Botanicals: Susanne Masters; Cocktail Bars: Virginia Miller. Our summer issue features a recap of our annual Conference & Expo and the results of our annual Judging of Craft Spirits.


ad specifications

Full Pagewith Bleed

Full PageNo Bleed

1/4V

1/2V

1/2H

1/4 H

1/8 H

AD SPECIFICATIONS:TRIM SIZE: 8.375 x 10.875 / 212.725mm x 276.225mm

BLEED: .125” or 1/8” / 3.1750mm required on all sides. ONLY FULL PAGE ADS BLEED.

LIVE AREA: of 7.5 x 9.875” / 190.5mm x 123.952mm Please keep all type within the page live area to ensure nothing is trimmed.

CROP MARKS: No crop or bleed marks please.

FORMAT: For best results, please submit your file as a Press-Quality PDF.

All files must be CMYK (no spot, RGB or Index colors accepted) and 300 dpi. (Images from a website will not be accepted); all fonts should be outlined.

Please name your file with the following convention: advertiser name_(fa/win/su)17distiller.

Our magazine is online in flipbook format which enhances your ad with a direct link to your website. We suggest you include the url in your ad so a link to your website is evident.

FILE SUBMISSION:Please compress your ad materials to smaller than 10MB with Stuff-It or Zip for email submissions; or use the drop box info provided below for larger files.

Include in the subject line of your email the following tag line: “advertiser’s name, size of ad, and issue date (ex Directory or Su_Distiller).”

PLEASE SUBMIT YOUR AD TO DROP BOX: https://dropbox.yousendit.com/pica-graphicsor email to [email protected]

®am

eric

an distilling institu

te™

craft spirits• 2017 •

SUMMER 2017 distiller 3736 distiller SUMMER 2017 distiller 3736 distiller

®

amer

ican

distilling institute

™

craft spirits

• 2017 •Judging

11thAnnualJudging

awardsTiburon

California

No achievement of note has come without work or struggle, and the same can also be said of world-class distilled spirits. Year after year, the craft-spirits industry continues to grow both as a global community and in the number of products in the marketplace. ADI’s 2017 Judging of Craft Spirits has reflected both of these trends with 805 entries from around the world. Our 11th annual judging also marked the second year that ADI has opened up its competition to international entries (and more than 70 spirits from 28 international craft distilleries participated). Of these, Australian distilleries did very well, taking home three of the four international Best of Class trophies awarded.

ADI’s judging returned to Northern California, and all the spirits were judged in just two and a half days. This was made possible by the incredibly talented, dedicated and efficient group of stewards and judges. Our stewards arrived four days in advance of the judging to unpack, catalog, photograph, sort and flight 13 pallets of spirits. During the competition the stewards and judges worked in tandem like fine-tuned gears, which allowed eight panels of four judges each to taste and give specific feedback on approximately 50 spirits a day. And thanks to the generous supply of copita nosing glasses from Glencairn, the staff were able to keep pace with demand

for more than 200 glasses an hour. Because of the intense focus of all involved, we were able to reserve the last day of three judging for reviews and our grand panel, which deter-mined the best of class winners. In the end, ADI awarded 9 Double Gold, 47 Gold, 208 Silver and 298 Bronze Medals.

Once again, Heritage Distilling Company, of Gig Harbor, WA, earned the most medals with 47 total! Second place was tied at 12 medals for both Tattersall Distilling Company and Cutwater Spirits. Heathermeade Distilling, Henry Farms Prairie Spirits, Sagamore Spirit, StilL 630 Distillery and Old Young’s (from Australia) each received two Gold medals, of which no distillery earned more than two.

The Excellence in Packaging Awards expanded beyond sim-ply Bronze, Silver and Gold. Two new categories were created to recognize the separate aesthetics incorporated in designing packages that can stand out on a retail shelf versus those on a backbar. In addition to individual packaging, judges awarded Brand Identity medals to three distilleries that have pleasing, strong cohesions across a line of spirits.

We congratulate all the winners from the 2017 Judging of Craft Spirits and we are honored to play our part in support-ing, promoting and recognizing excellence within the indus-try and to the wider public.

GIN Adelaide Hills Distillery 78° Small Batch GinMOONSHINE The Connacht Whiskey Company Straw Boys Poitin

VODKA Old Young’s Pure No. 1 VodkaWHISKEY Southern Distilling Company Limeburners Darkest

Winter Peated Single Malt Whisky

Best of ClassCertified Craft

Distilled Spirits™

International

Excellence Refined by Fireby Eric Zandona

WHISKEY Triple Eight Distillery The Notch Nantucket Island Single Malt WhiskyVODKA Fire Oak Distillery Vodka

GIN Caledonia Spirits Barr Hill GinRUM Roulaison Distilling Co. New Orleans Pot-Distilled Rum Batch B

BRANDY Jaxon Keys Winery & Distillery Jepson Signature Reserve BrandyLIQUEUR Skip Rock Distillers Raspberry Liqueur

MOONSHINE Durango Craft Spirits Mayday MoonshineSPECIALTY SPIRIT Long Road Distillers Aquavit

FALL 2017 distiller 107106 distiller

Color can become identity in the eye of the beholder. We look at a bottle, and the color registers more as a feeling than a thought. We instantly recognize an old friend on the shelf by the label and, more subtly, by the color.

Color touches us at a mostly subjective level. Green shirt? Blue shirt? The little black dress? Lady in the red dress? The decision seems insignificant, but we don’t put it on until we’ve decided.

Something in us responds to color, and makes color decisions around memories and pleasure, or even pointed belief. Noted com-posers Franz Liszt and Nikolai Rimsky-Korsakov had an ongoing disagreement around what color B-flat is. Which brings up synes-thesia (union of the senses). There is an association between seeing a color and experiencing taste and sound, even space and emotion. I think I was at that concert.

Campari speaks as loudly through its redness as it does through its brand name. It is very well recognized and appreciated. When established by Gasparo Campari, he used cochineal for the iconic red color. When the company switched from using cochineal—a beetle—as its colorant to other dye sources in 2006, Campari remained a close shade of red. Some quibbled about taste and body, and there was crying about the new hue, but it still looks about the same. Red. And business is fine. Thank you, Count Negroni.

Curaçao is a name used by a number of firms to define their orange-peel-based spirits. Known for its blueness, it is still made on the island of Curaçao, off the coast of Venezuela. The lone pro-ducer remaining on the island is Senior & Co., which now pro-duces a rainbow of liqueurs—blue, red, green, yellow—from the same liquor and locally-grown, bitter orange fruit. Same spirit: dif-ferent colors… just for fun.

With absinthe, famous like Kermit for being green, color now comes from post-distillation addition and maceration of green plants or from commercial color. Before being banned early in the 20th century, some unsavory producers allowed poisonous copper

compounds to find their way into the bottle, creating disrepute and some undoubtedly profound hangovers, contributing to the pitchfork-and-torch fever leading toward the ban.

Chartreuse, now known as a color as well as a spirit, named for the Grande Chartreuse monastery, is rumored to derive its electric green from a (closely-guarded) formula of 130 botanicals.

The colorants available to an adventurous bottler are in the hundreds. Many commercial colorants are produced from coal tar or synthesized.

Then there’s that beet in the back of the fridge.For craft distillers who strive for consistency behind their

label, yet appreciate that craft is not the same as machining parts, producing your own colors from natural ingredients is a reasonable thought.

Natural colorants, due to their pH value, enzymes and other characteristics, may react with the spirit to produce a perfectly stable product. Or they may react to cause flocculation (clump-ing) and settling of suspended solids. Or simply fade. Until a distiller actually makes a bottle and lets it sit for five years, the results cannot be guaranteed.

Plant-based recipes for producing certain colors in distilled spirits may require trial and error to perfect. Trace elements, which vary depending on base material, heads and tails cuts, other additives and a variety of variables, may alter the shade and intensity of a particular organic colorant.

For American distillers, there are regulations to pay atten-tion to, and concerns about shelf appeal and stability figure in. Many colorants are labeled as natural, although the term is used pretty loosely. The ability of a colorant to remain stable and stay in suspension is a major concern. Some people who care for a certain spirit may not be too bothered by imprecise color or some sediment at the bottom of the bottle. Aesthetics and apprehension toward change keep well-made commercial colorants in demand. As producers move toward more natural ingestibles, plant-based colorants produced by reputable firms are popping into view.

Generally, one won’t run afoul if the ingredients used are in compliance with the Food and Drug Administration’s Generally Recognized as Safe (GRAS) listings and with the standards of the TTB regarding formula and labeling. But U.S. and EU regulations and labeling rules are diverse, and differ in ways that are hard to chart: These waters are best navigated by a professional.

The variety of plants useable for coloration are vast. A short list includes:

REDCochineal Beets Pomegranates Tomatoes

ORANGE Annatto Carrots

YELLOWSaffron Sweet potatoes Turmeric

GREENSpinach Dandelions Parsley Red cabbage (with lemon)

BLUERed cabbage (with baking soda) Huito fruit Elderberries Blueberries Spirulina

PURPLERed cabbage Grapes

eye candy

by Michael Giacomini

How a particular colorant works with a particular spirit will always be unique. Different source

materials and different methods of extraction (i.e., water, ethanol) along with pH value and

miscellaneous compounds in the spirit could result in unanticipated results.

CANDY continues on page 108


Color can become identity in the eye of the beholder. We look at a bottle, and the color registers more as a feeling than a thought. We instantly recognize an old friend on the shelf by the label and, more subtly, by the color.

Color touches us at a mostly subjective level. Green shirt? Blue shirt? The little black dress? Lady in the red dress? The decision seems insignificant, but we don’t put it on until we’ve decided.

Something in us responds to color, and makes color decisions around memories and pleasure, or even pointed belief. Noted com-posers Franz Liszt and Nikolai Rimsky-Korsakov had an ongoing disagreement around what color B-flat is. Which brings up synes-thesia (union of the senses). There is an association between seeing a color and experiencing taste and sound, even space and emotion. I think I was at that concert.

Campari speaks as loudly through its redness as it does through its brand name. It is very well recognized and appreciated. When established by Gasparo Campari, he used cochineal for the iconic red color. When the company switched from using cochineal—a beetle—as its colorant to other dye sources in 2006, Campari remained a close shade of red. Some quibbled about taste and body, and there was crying about the new hue, but it still looks about the same. Red. And business is fine. Thank you, Count Negroni.

Curaçao is a name used by a number of firms to define their orange-peel-based spirits. Known for its blueness, it is still made on the island of Curaçao, off the coast of Venezuela. The lone pro-ducer remaining on the island is Senior & Co., which now pro-duces a rainbow of liqueurs—blue, red, green, yellow—from the same liquor and locally-grown, bitter orange fruit. Same spirit: dif-ferent colors… just for fun.

With absinthe, famous like Kermit for being green, color now comes from post-distillation addition and maceration of green plants or from commercial color. Before being banned early in the 20th century, some unsavory producers allowed poisonous copper

compounds to find their way into the bottle, creating disrepute and some undoubtedly profound hangovers, contributing to the pitchfork-and-torch fever leading toward the ban.

Chartreuse, now known as a color as well as a spirit, named for the Grande Chartreuse monastery, is rumored to derive its electric green from a (closely-guarded) formula of 130 botanicals.

The colorants available to an adventurous bottler are in the hundreds. Many commercial colorants are produced from coal tar or synthesized.

Then there’s that beet in the back of the fridge.For craft distillers who strive for consistency behind their

label, yet appreciate that craft is not the same as machining parts, producing your own colors from natural ingredients is a reasonable thought.

Natural colorants, due to their pH value, enzymes and other characteristics, may react with the spirit to produce a perfectly stable product. Or they may react to cause flocculation (clump-ing) and settling of suspended solids. Or simply fade. Until a distiller actually makes a bottle and lets it sit for five years, the results cannot be guaranteed.

Plant-based recipes for producing certain colors in distilled spirits may require trial and error to perfect. Trace elements, which vary depending on base material, heads and tails cuts, other additives and a variety of variables, may alter the shade and intensity of a particular organic colorant.

For American distillers, there are regulations to pay atten-tion to, and concerns about shelf appeal and stability figure in. Many colorants are labeled as natural, although the term is used pretty loosely. The ability of a colorant to remain stable and stay in suspension is a major concern. Some people who care for a certain spirit may not be too bothered by imprecise color or some sediment at the bottom of the bottle. Aesthetics and apprehension toward change keep well-made commercial colorants in demand. As producers move toward more natural ingestibles, plant-based colorants produced by reputable firms are popping into view.

Generally, one won’t run afoul if the ingredients used are in compliance with the Food and Drug Administration’s Generally Recognized as Safe (GRAS) listings and with the standards of the TTB regarding formula and labeling. But U.S. and EU regulations and labeling rules are diverse, and differ in ways that are hard to chart: These waters are best navigated by a professional.

The variety of plants useable for coloration are vast. A short list includes:

REDCochineal Beets Pomegranates Tomatoes

ORANGE Annatto Carrots

YELLOWSaffron Sweet potatoes Turmeric

GREENSpinach Dandelions Parsley Red cabbage (with lemon)

BLUERed cabbage (with baking soda) Huito fruit Elderberries Blueberries Spirulina

PURPLERed cabbage Grapes

eye candy

by Michael Giacomini

How a particular colorant works with a particular spirit will always be unique. Different source

materials and different methods of extraction (i.e., water, ethanol) along with pH value and

miscellaneous compounds in the spirit could result in unanticipated results.

CANDY continues on page 108

SUMMER 2017 distiller 119118 distiller

Young distilleries need all the help they can get when it comes to getting their brand out and in front of customers. Most people involved in this industry know it’s a tough game to get into. Issues of lim-ited distribution, crowded shelves and cash flow have squashed many a hopeful dream. While there are more than a few ways to generate extra revenue and increase brand awareness, few are as valuable as cocktail bitters. Cocktail bitters, you say? That’s right, those small dusty bottles might just be the product your distillery needs.

Bitters

by JESSE SMITH

FOOD

FOR

THE

GROW

ING

DIST

ILLE

RY


Manhattan Barsstory and photography by

Virginia MillerBar Dante has been a fixture in Greenwich Village since 1915.

7.5” x 9.875”

3.63” x 9.875”

7.5” x 4.88”

3.63” x 2.38”

3.63” x 4.88”

7.5” x 2.38”

8.375” x 10.875”add .125” bleed all edges

Live area: 7.5 x 9.875

the voice of craft distilling media kit 2018 · resource directory are the voice of craft...

Documents