BIN NIGHTCLUB & BAR ISSUE

8/14/2019 BIN NIGHTCLUB & BAR ISSUE

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2 INDUSTRY INSIGHT

By Alan Forester, CPA, Attorney

6 INDUSTRY TRENDS

MEET THE NEW MILLENNIALS

The current generation is savvy,experimental and crucial to thebrand-building process

14 BEER REPORT

BEER: IT'S GETTING BIGGER

Consolidation was the name of thegame in 2008. What does thatmean for the beer industry in

2009?

18 BEER DEPARTMENT

WHATS BREWING

20 COVER FEATURE

BOLS GENEVER

California mixologists andon-premise accounts hand-pickedby Amsterdam-based Bolsrediscover a one-of-a-kind spiritguaranteed to infuse new life intoclassic cocktail recipes and theirown creations

30 CATEGORY FOCUSCORDIALS

After dinner, when the night iswinding down but the party stillclamors to keep going, it's anespecially opportune time to savora cordial

38 MERCHANDISING

READY-MADE WINE CELLARS

Which one should you chose?

42 TASTING CORNER

SINGULAR SENSATION

Albarios from "Green" Spain'sRias Baixas are taking the whitewine world by storm

46 SPECIAL FEATURE

2009 TOP PICKS

GOLDEN AWARD WINNERS

Though products encompassingultra-premium quality, packagingand marketing have been in thespotlight in past years, this yearsBIN Top Picks Golden Awardwinners make up some of the mostadventurous spirits hitting the

market in years

54 HOT BRAND FOCUS

60 BRAND PROFILE

NOILLY PRAT

62 NEW PRODUCTS & PROMOTIONS

64 POUR OF THE MONTH

PIZZAIOLI RISTORANTE ITALIANO

42

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BINBINInsideInside


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BINBeverage Industry News

VOLUME 96, ISSUE NUMBER 31FOUNDED IN 1934www.binonline.net

SEXUAL HARASSMENT ISSUES IN

FOOD AND BEVERAGE ESTABLISHMENTS

Sexual harassment in the workplace is one type of harassment prohibited by the Fair

Employment and Housing Act. The act prohibits sexual harassment not only of employees,but also of patrons. The harassing conduct need not occur in the workplace, but must occur

in a work-related context. Nonverbal actions like inappropriate gestures toward an employ-

ee or patron as well as verbal communications about a persons sex organs (for example,

telling a woman that her breasts look beautiful), can constitute unlawful harassment.

A cause of action for sexual harassment in the workplace may be based on either of the

following two theories:

"Quid pro quo" sexual harassment: (sexual favors in exchange for employment or pro-

motion), in which a term or benefit of employment is conditioned on submission to

unwelcome sexual advances.

"Hostile work environment" sexual harassment: in which the harassment is sufficient-ly pervasive so as to alter the conditions of employment, creating an abusive work envi-

ronment. An example would be patting a co-worker on his or her behind, which would

be considered an unwelcome sexual advance and, therefore, sexual harassment. These

two theories may sometimes both be involved in the same case.

A person bringing a hostile environment claim does not need to show loss of a tangible

job benefit, but only that the harassing conduct was severe and pervasive enough to have

effected the employees working conditions. An example of such conduct might be a male

waiter pervasively rubbing his body against a female cook while they work in a cramped

kitchen.

To protect yourself as an owner or operator of a bar or restaurant, I recommend establish-

ing an anti-harassment policy and a complaint procedure, which should include:

A definition of sexual harassment;

Identifying who employees should contact if they are subjected to sexual harassment;

Ensuring that harassing supervisors can be bypassed in registering complaints;

Describing the disciplinary measures that the company may use in a harassment case;

Stating that the complaint will be kept confidential to the extent possible;

Stating that retaliation will not be tolerated; and

The policys written manual should be distributed to each employee on the employee's

first day of work, with receipt acknowledged by the employee.

I will discuss issues of harassment by an employee toward a co-worker and the employersliability in such a case in two future articles.

Alan Forester is an attorney, CPA and an expert witness in Alcoholic Beverage Control

Law. For more information, please visit www.ABClawyer.com or call 877-LIQUOR-8 (877-

547-8678). I

Disclaimer: This article is not to be construed as legal advice. Please check with an attorney before

taking action.

INDUSTRY INSIGHT

BYALAN FORESTER, CPA, ATTORNEYWWW.ABCLAWYER.COM 1-877-LIQUOR-8


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TUSKER BEERHOT IMPORT!As imported beers grow in popularity, andbeer consumers and restaurant and bar bev-erage buyers alike are always on the hunt

for a new and distinctive beer drinkingexperience, Tusker Lager is poised to gener-ate a stampede of excitement. While it firsthit the U.S. market back in 1986, and haswon a number of awards in beer tastingcompetitions throughout the world, andtoday's global market presents the brandwith a marked opportunity for true inroads.

While it is new in many American mar-kets, Tusker Lager has the kind of intriguinghistory connoisseurs can appreciate.Parent company East African Breweries,established by brothers George and CharlesHurst in 1922, created a beer that wouldbecome intrinsically tied with both Kenya'slocal culture as well as global pop culture.After George Hurst was killed by a chargingelephant in 1923, the beer was named"Tusker" to solidify his legacy and his love forKenya. Over time, Tusker became recog-nized as the "official beer" of the famedStanley Hotel, which hosted royalty andglobal celebrities such as actor WilliamHolden and author Ernest Hemingway (whois said to have claimed it as his favorite

beer). In 2009, thanks to President BarakObama's paternal family roots in Kenya,Tusker Lager has more mystique and globalcultural appeal than ever before!

"The beer from the shadow ofKilimanjaro" gets its unique body and flavorfrom Bima equatorial barley grown inKenya's highlands and malted in Nairobi,as well as pure waters from the MizumaSprings. While Tusker Lager is the most pop-ular beer in East Africa, the variety that willbe hitting American store shelves in 2009,

to be introduced to a new generation of dis-

cerning beer drinkers, is a fresh all-maltbrew with a rich and smooth body that islightened with German noble hops andbrewed in traditional copper kettles heatedby kuni fires.

Tusker Lager is imported by St. KillianImporting Company in Kingston,Massachusetts and distributed in southern

California by El Dorado Distributing 562-498-2337 and in northern California byChrissa Imports 650-877-8460.

GRAND TETON BREWING

COS NEW BREWGrand Teton Brewing Company, knownthroughout the West for their exceptionalmicrobrews, will release Double VisionDoppelbock February 15th, the first intheir 2009 Cellar Reserve series ofspecialty beers. The 2009 CellarReserve beers are dedicated to, andbrewed in strict adherence to theReinheitsgebot, the 1516 Bavarianbeer purity law. Each beer this year willbe brewed to commemorate one of thefour true beer ingredients: malt, hops,

yeast and water.The Double Vision Doppelbock is avail-

able in kegs and unique brown one-liter, flip-top bottles, with captivating silver and goldlabels.

Call the brewery at 1-888-899-1656 for

information and availability on this excitingnew product.

HEINEKEN UNVEILSNEW CAMPAIGNHeineken USA announced the launch of anew campaign for the equity which establish-es its new and dynamic overarching market-ing platform Give Yourself a Good Name.The campaign showcases subtle ways inwhich consumers decide to give themselves agood name through their actions, their words

and their choices. Effective immediately,Give Yourself a Good Name will lead allbrand activities.

John Turturro will be featured in three TVspots in a mentor role that accentuates hisinherent authority as he lightheartedly shareswords of wisdom such as That which a manlaughs at reveals his character. That which aman drinks reveals his nature. With the bot-tle of Heineken acting as a metaphor, Turturroinspires the viewer to be the leader of his ownexpedition and captain of your owngalleon.

WHATS BREWING


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2009 TOP PICKSGOLDENAWARD WINNERS

The stakes are getting higher in the world of premium spirits,

thanks to both the increasingly cosmopolitan consumer

tastes and the changing economy. This means that spirits

across the board have gotten better and better out of pure necessity.

When selecting the best of the best, we certainly had our work

cut out for us, from dazzling takes on fine tequilas, to reintroduc-

tions and reissues on internationally beloved whiskies to an over-whelmingly fascinating coterie of vodkas from around the globe.

However, as we narrowed our list down to pick the standouts with

the input of key retailers, restaurant accounts, mixologists and other

beverage industry professionals, what ultimately made the cut were

products capable of capturing the collective imaginations of con-

noisseurson their own or as part of a stunning cocktail.

What these diverse, best-of-the-best products all have in com-

mon wass their ability to enter the marketplace not only in the face

of keen competition but also a changing economy, which in turn,

was powerful enough to drive changes in consumer spending habits.

For these products to succeed as well as they do, they needed the

perfect balance of quality, marketing flair, engaging packaging and a

memorable flavor profile. Although many distillers and spirits hous-es proved to us that they had a keen pulse on the market, our

twelve favorites also demonstrate their staying power beyond a com-

pelling introduction.

Now, more than ever, a good product has to be more compelling

and more instant classic than trendy. We thing the following

have what it takes to endure, regardless of trends.

Though products encompassing ultra-premium quality, packaging and

marketing have been in the spotlight in past years, this years BIN Top

Picks Golden Award winners make up some of the most adventurous

spirits hitting the market in years.

BIN


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4 COPAS TEQUILALike other ultra-premium tequilas, 4 Copas

is crafted with loving care by dignified

hands from three generations of a tequila-

producing family (Tequilera La Quemada)

adhering to time-honored traditions.

However, what has set 4 Copas apart from

the crowd is that it is currently the worlds

only certified organic tequila. According to

the company founders, to create a tequila

which is authentic, flavorful and represen-

tative of the highest quality, it is important

to protect and improve the earth during its

entire production process. 4 Copas uses

only organic nutrition for its certified

organic plants and no chemicals in any part

of the production.

4 Copas is available in Reposado,Anejo, Blanco, Limited and a special Sea

Turtle Limited Edition, reflecting the com-

panys commitment to environmental caus-

es and charities. Tequila 4 Copas is distrib-

uted in California by Southern Wine

& Spirits. We wanted to go with a distrib-

utor that was capable of handling our certi-

fied organic tequila, founder Chris

Melendez said.

For more information, contact 4 Copas

USA, Inc. or visit www.4copas.com.

BOLS GENEVERBols Genever is perhaps this years finest

example of making something historic new

and exciting for an adventurous 21st century

generation of bartenders and their cus-

tomers. Bolss history dates back to 1575, andthe recipe for the spirit being launched was

taken from one created in 1820. Its package

is modern visually and technologically

(down to a black cork that staves off

spoilage), and yet, a nod to the original clay

jug design. However, what earns Bols

Genever status as a 2009 pick is that it is a

category on to itself, and its success in the

U.S. will fall on the distinction that Genever

is not a Gin but a category onto itself.

The Genever spirit is rooted in malt

wine, a distillate made from rye, wheat and

corn, which results in a smooth, mellow and

round body that makes it an ideal cocktail

ingredient, especially for classic cocktails

that are currently enjoying a comeback in

bars throughout California.

Bols Genever is imported by Cattani

Imports, Inc. and is available in California

though Youngs Market Company. For more

information, call 415.551.1611 or visitwww.bolsgenever.com.

COINTREAU NOIRCointreau Noir is the stunning result of a

blended union between Cointreau, with its

famous balance of sweet and bitter orange,

and Rmy Martin cognac. The very first

nose reveals the aroma of the classic, 160-year-old recipe for Cointreau. However,

first sip unveils a whole new flavor experi-

ence that is at once new and yet reflective

of a 280-year history of a secret recipe

passed from cellar master to cellar master.

While Cointreau Noir, like its parents, is

versatile and works for a variety of cocktail

recipes, its delicate nose and flavor can also

be appreciated neat or simply on the rocks.

The Cointreau Noir bottle, meanwhile,

borrows from the iconic original Cointreau

bottle. However, the opaque golden color

adds a new dimension to the shape that has

attracted attention at bars throughout the

world.

Cointreau Noir is distributed in

California by Youngs Market Company. For

more information contact Rmy Cointreau

USA at 714.938.0004 or visit www.remy.com.

G O L D E N AW A R D W I N N E R S

BEVERAGE INDUSTRY NEWS 2009 TOP PICKS


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FARETTI BISCOTTIFAMOSI LIQUEURYou can find Italian biscotti in fine coffee

bars and restaurants. However, the tradi-

tional Italian biscotti recipe has a distinc-

tive hazelnut and anise flavor. FarettiBiscotti Famosi Liqueur, made in Northern

Italy near Lake Como, captures this confec-

tions earthy sweetness in a spirit using a

recipe based on nuts, fennel, citrus and

caramel. The multilayered flavors give it a

versatility that enables it to be paired with

a wide variety of desserts, or used in cream-

based cocktails. The base of the liqueur is

vodka and it is sweetened with beet sugar.

We were impressed that this little spirit-

that-could is garnering an impressive buzz.

Spirit Journal recently gave Faretti a four-star

rating, and earned a spot on the Robb Reports

'Best of the Best' list. The Chicago Tribune

described Faretti as tasting like having dessert

and an after-dinner drink at the same time.

This delightful liqueur is imported by

Chatham Imports and distributed in

California by Southern Wine & Spirits.

For more information contact Chatham

Imports, Inc. at 212.473.1100 or visit

www.chathamimports.com.

GRANDE ABSENTEIn the late 19th Century, in the height of the

Bell Epoque era in Paris, a culture built

around the intoxicating effects of Absinthe

was at its peak. It was the favored spirit of

Degas, Manet, Picasso, Van Gogh, Toulouse-Lautrec and Oscar Wilde. The recipe that

got the most attention was that of Grande

Absente, taken from one of the oldest recipes

originating in the south of France. After its

ban and a 100 year-absence, the legendary

138-proof spirit is back, made with the same

blend of quality spirits, botanicals (including

Wormwood, or Artemisia Absinthium) and

artisinal techniques at the Distilleries et

Domaines in Province.

Part of the success of Grande Absentes

comeback is the fact that it brings a com-

pelling twist to cocktail recipes originating

from Paris, New Orleans and the minds of

todays most creative bartenders.

Grande Absente is imported by Crillon

Importers, LTD and is distributed in

California by Southern Wine & Spirits.

For more information, contact Crillon

Importers, LTD at 201.368.8878 or visit

Crillonimporters.com.

NUVO SPARKLINGLIQUEURNuvo Sparkling Liqueurs tag line is LEsprit

de Paris. However since its introduction, this

fresh new spirit has been the toast of

Hollywood and cities throughout California aswell. This unique, light spirit, which blends

chardonnay, pinot noir, vodka and spring

water can be enjoyed chilled and on its own, or

as part of festive cocktail recipes thanks to a

flavor that hints a blend of raspberry, peach

and strawberry essences.

Nuvo Sparkling Liqueur achieves its hall-

mark color, body and flavor through a process

where it is crafted in small batches, triple-dis-

tilled in a copper pot and charcoal filtered. To

finish the process, the vodka is carefully

infused with just enough carbonation to create

the effect of sparkling bubbles on the palate.

We also like the fact that the makers of this

glamorously packaged spirit know exactly who

their market isthe stylish woman seeking a

sophisticated and new spirits experience.

Nuvo Sparkling Liqueur is imported by

Diageo and is available through Southern

Wine & Spirits.

For more infrmation, please call800.767.4611 or www.sparklingnuvo.com.




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(ri)1 RYE WHISKEYWhile (ri)1 Rye Whiskey (launched this

past fall) comes in a bottle labeled in a styl-

ish and minimalist manner, whats inside

carries the history and tradition established

by parent company Jim Beam. Branded asthe worlds first ultra-premium rye and bot-

tled at 92 proof, (ri)1 is distinguished with a

light, slightly spicy flavor and a long, luxu-

rious finish. When served straight, the nose

offers a gentle, peppery nod to its rye her-

itage. Cut with water, the scents of dried

fruit and cinnamon push to the front, pro-

viding a rich palate experience.

(ri)1 is packaged in a distinctive glass

bottle with a single label that reinforces the

brands straightforward feel and modern

style. (ri)1 is an exquisite spirit suitable for

the most sophisticated lifestyle. Keep an

eye peeled for future variants, including

(ri)2 and (ri)3, which are intended to create

a complete product line.

(ri)1 is available through Southern

Wine & Spirits. For more information, con-

tact Beam Global Spirits & Wine at

949.200.7200.

SAGATIBA PURACACHAAThe ultra-premium Sagatiba is 80 proof and

sports a mild, clean mouth, noticeable

sweetness and refreshing hits of lemon, lime

and orange when sipped straight. A few sipslater, the drinker experiences a vivid mix of

baked banana, minerality, toasty meringue,

and exotic peppery spice aromas. A round,

smooth entry leads to a silky and dry medi-

um body of powdered sugar, banana puree,

banana leaf, coconut milk, mineral ore, and

white pepper flavors. Finishes with a

smooth, lightly sweet and spicy, mineral oil

accented fade. These attributes make

Sagatiba a clean and versatile component

for almost any cocktail recipe.

Sagatiba Pura Cachaa is distilled in

the town of Patrocinio Paulista in the state

of Sao Paulo, Brazil. Sugar cane used in its

recipe is hand-selected in fields near the

distillery and is pressed for its juices within

24 hours of cutting. Pure, underground

water and up to five trips through the still

completes the distillation process.

Sagatiba Pura Cachaa is distributed by

Southern Wine & Spirits. For more infor-mation, please visit www.sagatiba.com.

SOBIESKI VODKAIn the competitive, gimmick-filled world of

the vodka category, where the focus is on

reinventing the wheel (be it through a

designer bottle, distillation hype or a racy

campaign), Sobieski Vodka in contrast hasan exceptional story, where simplicity and

quality reign supreme. It begins in Polands

rich Mazowse fields where the golden

Dankowski rye is harvested. This grain has

been recognized for centuries for its distinc-

tive character. The crystalline water from

Oligocene springs contributes to the silky

finish of this noble spirit. It is then contin-

uously distilled, creating one of the purest

and smoothest vodkas in the world.

According to its master distiller,

Sobieski Vodka represents a marriage of

authenticity and modernity that enables us

to meet the strict requirements of the Polish

Product Origin Control System. In other

words, making vodka in Poland, of Poland,

is what's required to call Sobieski true

Polish Vodka.

Sobieski Vodka is distributed by

Southern Wine & Spirits. For more infor-

mation, contact Imperial Brands, Inc. at561.624.5662.




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THE GLENLIVETT XXVThe Glenlivet XXV, oldest permanent

release in the Glenlivet range, makes a

statement, from its elegant box to palate.

Stored in Oloros Sherry casks for 25 years,

this single malt blend translates equals lay-ers of nutty, spicy flavors on top of the tra-

ditional light and fruitiness of regular their

regular blends. It also arrives in a signed and

numbered wooden box that has been rein-

forced with limestone and brushed steel.

This particular expression of a single malt

whisky (a 1980 vintage selection finished in

first-fill sherry butts for a period of nearly two

years) has an incomparable pedigree dates

back nearly 200 years. To make this sublime

whisky requires individual craftsmen and tra-

ditional skills. The story of craftsmanship is

told through the certificate of quality display-

ing the signatures of those responsible for

ensuring the required standard has been met

at the four key stages of the production

process. An accompanying booklet intro-

duces the people behind the product.

The Glenlivet XXV is distributed by

Southern Wine & Spirits. For more infor-

mation, contact Pernod-Ricard USA.

WHITLEY NEILL GINWhitley Neill Gin, launched in the U.S. in

January 2008, is an exciting new spirit with

fascinating historic roots dating back to 1762,

when owner John Neills ancestor Thomas

Greenall formed a company called GreenallWhitley. His father was director of the distill-

ery and ran the brewery, and great grandfa-

ther was Managing Director. Greenall cur-

rently distills Bombay Gin and Bombay

Sapphire Gin under license for Bacardi.

Just over three years ago, with his fami-

lys rich legacy in spirits at his disposal, Neill

independently, and after much preliminary

research and experimentation with African

botanicals at a separate distillery, launched

Whitley Neill London Dry Gin into the on-

premise market in London. Since then, trade

clients and consumers on both sides of the

pond have reacted well to the brand in terms

of its looks and unique flavor profile, which

includes the rare Cape Gooseberry. In Neills

opinion, Whitley Neill Gin makes the finest

G&T fans will come across.

Whitley Neill Gin is distributed by

Southern Wines & Spirits. For more infor-

mation, contact Whitley Neill London DryGin at 954.620.7029.

ULTIMAT VODKAUltimat, acquired by Patron Spirits

Company in 2007, is an ultra-premium

Polish vodka set off by its elegant hand-

blown cobalt blue bottle and a spirit inside

lovingly crafted from a proprietary blend ofthree vodkas: potato vodka for richness and

body, wheat for subtle smoothness and rye

for multidimensional flavor punctuated by a

hint of vanilla and subtle sweetness. The

three vodkas are blended together by a mas-

ter distiller to achieve a pleasantly heavy

body that makes it a solid foundation for a

variety of cocktails.

Among mixologists and aficionardos,

Ultimat gained attention for its flavor pro-

file and velvety body, resulting from the

master distillers process using a refined mix

of ceramic filters, a candlelight filtration

step that removes minute impurities and

hydro-selection distillation to remove any

additional impurities for the ultimate vodka

experience.

Ultimat is distributed by Southern

Wines & Spirits. For more information,

please visit www.patronspirits.com.




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WHEATS UP!The launch of Blue Ice Organic Winter

Wheat Vodka lifts spirits in the vodka world

While the long-awaited introduction of Blue IceOrganic Winter Wheat Vodka completes thelate founder Jim Myersons legacy of creatingthe great American line of spirits, it is alsopoised to stir up new enthusiasm for made-in-the-USA spirits in general. The newest memberof the Blue Ice family also has a natural appealfor a young, well-educated and socially con-scious market actively seeking products whosecreation is kinder to the earth.

Like the original, potato-based Blue Ice,Blue Ice Organic Winter Wheat Vodka is dis-

tilled with water derived from the snows of theRocky Mountains, and gathered in the SnakeRiver Aquifer, where it naturally filters throughhundreds of feet of porous volcanic rock beforereaching a 200-foot well. This well is the solewater source for Blue Ice Vodka; whichremains at a temperature of 52 degrees. Theorganic winter wheat specially selected for thenew spirit, meanwhile, imparts a smooth bodyand a crisp, refreshing finish that complimentsother cocktail ingredients, such as pomegran-atea key ingredient in Blue Ices signatureHeart Throb, which will be served at events

such as the Whiskies of the World Expo in SanFrancisco this coming March.

In our April 2009 issue, we will chart thegrowth and expansion of Blue Ice OrganicWinter Wheat Vodka, as well as talk to thebrands brass about its plans for the future.

CARNIVO XO LIQUEURCarnivo XO Liqueur boasts a mix of fine FrenchVodka, exotic tropical fruit juices, and theaward winning Menuet XO Cognac. With it's

distinct taste, signature light green color, andstylish bottling, Carnivo XO is an entirely newtaste and perfect for any occasion

The fine cognac in Carnivo XO comesfrom the Grand Champagne region of France,made with Ugni Blanc grapes, it is double dis-tilled and aged to perfection. Every CarnivoXO ingredient including the use of XO qualitycognac, works in perfect harmony to createthis perfectly delicious drink.

Carnivo XO was developed by CarnivoUnlimited, the first African American companyto exclusively import Cognac into the UnitedStates. Carnivo XO, a Cognac based liqueur.is a palate pleasing sensual blend of awardwinning X.O. Cognac Premium French Vodkaand Tropical Berries. This synergistic marriageof quality ingredients renders Carnivo XO as aremarkably luxurious and smooth creation. Theperfect union of these ingredients supportsCarnivo XO as truly being "A Celebration in

every sip, a party in every bottle."Not to many years ago when you men-

tioned Cognac, it would conjure up the imagesof older men sitting in some exclusive men'sclub sipping from brandy snifters and puffingon cigars. Today when you mention Cognac,pictures of Hollywood Starlets and MusicMoguls partying at the hottest club on SunsetBlvd, swirl around. Lots of pre-mixed drinks useit as a main ingredient in their recipes. Thearoma profile of Carnivo XO is sweet andfruity, the top notes are distinctively tropical,

with a hint of citrus lingering at the end. The fla-vor profile that is designed to maintain its con-sistency over ice is sweet and blends tropicalfruit with an overtone of berries and an under-tone of cognac.

Carnivo XO is getting rave reviews from alldemographics and should prove to be a majormover in the trend of mixed Cognac drinks.

For further information please contact1.866.DRINKVO or visit Carnivo online atwww.carrnivoxo.com.

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KARLSSON'S GOLDThe award-winning KARLSSON'S GOLD is aminimally distilled artisanal vodka made fromseven varieties of the finest virgin new pota-toes grown on Sweden's Cape Bjare. Inhonor of Sweden's vodka heritage and itssuperb potato farmers, KARLSSON'S GOLDboasts a distinctive flavor that has been

described as, "sweet and buttery, silky andrich, and utterly winning" by leading spiritswriter David Wondrich, who named it one ofthe five best new spirits of 2008 in Wine &Spirits Magazine. Awarded a Gold (excep-tional) medal by Chicago's Beverage TestingInstitute, KARLSSON'S GOLD is ideal whenserved as an ice cold classic vodka martini or

can also be enjoyed in its signature prepara-tion, the Black GOLD - on the rocks with fresh-cracked black pepper. For more information,go to www.karlssonsvodka.com.

CREMA DE ALBADessert drink and cocktail lovers will love thisvelvety and finely blended sweet alcoholic

beverage (17% ABV) fashioned from highcream content dairy products and Brandy de

Jerez from Brandy Gran Duque de Alba GranReserva. Whether served over ice, chilledand neat, or as part of an original cocktailcreation, the palate will pick up the spirits del-icate, high-quality aromatic components(including cacao and vanilla) as well as other

subtle nuances that distinguish Brandy deJerez from other spirits of the region.

Straight out of the bottle, Crema de Alba isset off with an opaque manila color tinged withslight saffron cast. The overall flavor profileencompasses dark roasted nuts, roasted coffee,cocoa, raisin puree and cream aromas whichall come across in its round, satiny smooth entry.As it glides across the tongue, it takes on a mod-

erately sweet and velvety medium-full body withrich waves of chocolate-covered dried cherriesand figs, pecan creme brulee, and bakingspice. A finish of sherry completes Crema deAlbas sensory experience.

Available through Youngs Market Co. Formore information, please contact Mario Vitaleat 951.302.8014 or [email protected].

THREE-D SPIRITS

Three-D Spirits, Inc. creates exciting handmaderums with exceptional quality. RedRum, has beentantalizing taste buds ever since its launch in1997. Today Three-D Spirits is proud to offer threegreat products: RedRum, VooDoo Spiced Rum,and new Jolly Roger Coconut & Key Lime Rum.

RedRum is the original tropical fruit flavoredrum distilled from pure Caribbean sugarcane

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and infused with natural mango, pineapple,coconut, and cherry flavors. RedRum is bottled at70-proof, in a cool red bottle -- an industry first!

VooDoo is a traditional spiced rum, yetthe first to be made using "barrel-aged"Caribbean rum and real Madagascar vanil-la. The oak barrel aging process mellows therum, and adds a smooth, distinctive taste.

New Jolly Roger Coconut & Key Lime Rum

is another industry first, blending premiumCaribbean rum with all-natural coconut & keylime flavors. As the song goes, "We put thelime in the coconut," says creator Dan DaDalt.

Jolly Roger is bottled at 50 proof, so it has20% more rum than Malibu!

Three-D Spirits currently has distribution in30 states, and is distributed by SouthernWine & Spirits in California.

PRAIRIE ORGANIC VODKA

Phillips Distilling Companys Prairie OrganicVodka is a beautifully smooth vodka distilledfrom yellow #2 corn that is certified bothorganic and kosher.

Prairie Organic Vodka is one of a handfulof spirits certified kosher by The OrthodoxUnion and organic by the USDA (UnitedStates Department of Agriculture) which

requires that the entire process, from the fieldall the way to the shelf, be completely free ofsynthetic chemicals, pesticides and genetical-ly modified seeds and enzymes.

The spirit opens with hints of melon andpear on the nose, followed by creaminess onthe palate and a bright and smooth finish.

For more information, please call PhillipsDistilling at 612.362.7500 or visit

www.prairievodka.com.

TEQUILARACK:TEQUILA FLIGHTSThe new way to enjoy ultra-premium Tequila

International Tasting Group is proud to present

its first venture, TEQUILARACK. TEQUILA-RACK is a way for consumers to learn thebeauty and nuances of this most misunder-stood spirit. TEQUILARACK offers six 100%Agave micro-Tequila brands from six differentdistilleries to taste and compare. For the on-premise, the brands are bundled and dis-played in a custom Back-Bar Rack which canbe used to transport the brands to the table forpouring of flights for tasting. Support includesfree Tequila training from our websitewww.TequilaRack.com, personalized wait-

staff training, placemats with brand and flavorinformation, table tents and customjiggers/pours designed for flights. All brandsare available for the off-premise. Comingsoon will be the TEQUILARACK Tasting Kit, abeautiful gift package for the home Tequilaenthusiast and the Hacienda of Tequila whichis a stand-up display rack for the off-premise.

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Aged for a year longer than the

American blend previously available, the

original blend has a more complex and aro-

matic flavor profile. NOILLY PRAT

Original is aged for more than two years and

is the first and only vermouth to be aged out-

doors in oak casks for a full year before being

blended with a secret combination of herbsand spices, explains brand ambassador

Ludovic Miazga.

The richer body of the French classic

complements the botanicals in gin, offering

richer, layered martini cocktails. Mixologists

welcome the opportunity to now savor marti-

ni cocktails as they were meant to be enjoyed

at the turn of the century: I am sure I will

not be alone using the new NOILLY PRAT

Original Dry Vermouth in my Martinis, as

the flavor profile is fabulously complex. We

can now make our Dry Gin Martinis the way

they were meant to be made, says Gary

Regan, author ofThe Joy of Mixology.

The original 1813 recipe not only brings

the 1930s cocktail culture back to life, but

also adds complexity to modern cocktail cre-

ations and makes great apritifs. Served

chilled or with ice, NOILLY PRAT is theapritif of choice in France. The return of

the original 1813 blend introduces the

French culture of a relaxed pre-dinner drink

to the U.S.: NOILLY PRAT adds a time

honored apritif option to the U.S. cocktail

culture. The apritif moment is reminiscent

of a more genteel time, when friends would

gather to relax and enjoy a cocktail and good

conversation, says Michelle Beauchamp,

Senior Brand Manager of NOILLY PRAT.

Coinciding with the return of the classic

blend nationwide, the brands packaging has

changed to a twist bottle design. The new

design pays homage to the spiral staircase in

the style of Gustave Eiffel at the NOILLY

PRAT home in Marseillan, France, and uses

a pebbled surface to reflect the weathering

effects the outdoor aging has on the wine.

NOILLY PRAT Original Dry vermouth

retails at a suggested price of $9.99 for

750mL. I

The Original

NOILLY PRATRecipe Returns To The U.S.

NOILLY PRAT, the worlds first premium

French Vermouth, is bringing its original blend

back to the U.S. market. Known in Europe as a

classic apritif and a must for cocktail enthusiasts,

the Original French Dry recipe will be available

nationwide in the U.S. by this spring.

BRAND PROFILE

When early mixologists were writing the first cocktail

books around the turn of the century, they used the

original NOILLY PRAT to add flavor and complex-

ity to their classic cocktails of the future. Coinciding with the

comeback of classic cocktails and ingredients in mixology,

NOILLY PRAT is reintroducing its Original French Dry recipe

from 1813 to the U.S. market.

}

}

CLASSIC FRENCH

APERITIF

Glass:Tulip-shaped wine

glass or rocks glass

Ingredients:

NOILLY PRAT Dry,

lemon twist

Technique:

Pour chilled NOILLY PRAT Dry

(stored in the fridge for 24 hours) into

a chilled glass. Present with a lemon

twist, or pour over ice cubes or

crushed ice for NOILLY PRAT frappe.


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Pizzaioli Ristorante ItalianoFlavorwith everything on it!

Throughout California, there are great neighborhood Italian restau-rants. However, there are a select few that transcend their statusas a local favorite. Chinos Pizzaioli Ristorante Italiano is one ofthose select few, and has been doing it continuously since 1995.It was cited as a hidden gem of an Italian restaurant by theSouthern California Restaurant Writers Association and hasreceived stacks of positive reviews from The Los Angeles Times, TheDaily Bulletin, Inland Empire Business Press, The San Bernardino

Sun, The Riverside Press-Enterprise and Inland Empire Magazine.While Pizzaioli Ristorante Italianos food has brought diners far

and wide into Chino, its bar and wine offerings have garneredjust as much positive attention. Most notably, Wine Spectator hasbestowed the restaurant with its coveted Award of Excellence overthe last five years. This and other awards prompted the openingof NapaCabs, a remarkable extension that comprises a 65,000cubic feet of temperature and humidity-controlled wine cellar thataalso has a wine tasting bar and a vast selection of fine spirits.

Though the food and wine continue to be majordraws, owner Tom De Grezia recognizes that

Pizzaiolis cocktail scene contributes to his restau-rants overall success. And when it comes to repli-cating the consistency and quality of the food menuon the cocktail menu, he recognizes that his bar-tenders, like his chefs, need the best ingredients attheir fingertips. And for them, its Finest Call Mixers.

Over the years, people have been loyal to ourrestaurant because they know and expect that thefood and beverages they order will be the bestaround, says De Grezia. When it comes to cock-tails, it is important to us to offer them the best wecan give thats on a par with out food and our serv-ice. This is where Finest Call comes in, bringingtogether quality and convenience for our cocktailand bar business as our kitchen does with the food.

POUR OF THE MONTH

FinestCALL

Tom

Degrecai-OwnerPizzaioliRistoranteItaliano

FinestCALL

POUR OF THE MONTH

BIN NIGHTCLUB & BAR ISSUE

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