POPULARITY
2 episodes with iwsr
2 episodes with iwsr
3 episodes with iwsr
2 episodes with iwsr
2 episodes with iwsr
2 episodes with iwsr
2 episodes with iwsr
14 episodes with iwsr
4 episodes with iwsr
The BanterThe Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The ConversationThe Restaurant Guys have Philip Duff on the show to hear about his genever. The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside TrackThe Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry.“You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025BioPhilip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland's first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World's 50 Best Bars, and the Spirited Awards.InfoOld Duff Geneverhttp://www.oldduffgenever.com/Philip's podcasthttps://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846Francis demonstrates decanting BurgundyFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
Qualcosa sta cambiando nel mondo Wine & Spirits e anche in profondità, andando a toccare corde sensibili: ad essere chiamato sempre più spesso in gioco è il tema della componente alcolica su cui le tendenze nei consumi dividono ma parlano chiaro. Lo dicono anche gli ultimi dati diffusi dagli osservatori, in particolare da IWSR, che fotografano l'andamento del segmento No-Low in UK destinato a crescere tra il 2024 e il 2028 nella misura del 7% annuo in termini di volume, dopo aver segnato nel 2024 un già consistente incremento rispetto al 2023.
This week Sam updates you on new forecasts from IWSR on the growth of no- and low-alcohol (NOLO) beverages, the continued decline in champagne sales, Cava's commitment to organic viticulture, the release of the Porto Protocol's Unpacking Wine guide, and the US Surgeon General's new advisory on alcohol. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/us-warnings-alcohol-growing-nolo-sales-cavas-commitment-organics-champagne-slump.
This week Sam updates you on frost in New Zealand, IWSR data on the US wine market, Viña Concha y Toro signing up to the Bottle Weight Accord, China joining the OIV and the passing of Yiannis Boutaris. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/new-zealand-frost-new-us-wine-market-data-light-bottle-weight-wins-china-joins-oiv.
In this episode, we're joined by Brandon Joldersma, CEO of Surely and Arlow, two exciting players in the non-alcoholic and low-alcohol wine space. Brandon brings a wealth of experience from the beverage industry, having worked in restaurants, hard cider, and whiskey before taking the reins at Surely. We discuss Surely's origin story, its growth strategies, and its transition from direct-to-consumer to national retail on the path to racking up $20 million in sales over the past three years. Then we dive into the recent launch of Arlow, a groundbreaking low-alcohol brand, offering wines at 6.5% ABV. Low-alcohol wines are an area of anticipated growth for the wine category in the coming years, with volumes predicted to grow at a CAGR of +14% between now and 2027, according to IWSR. Arlow is leveraging a first-mover advantage to build sales and brand recognition for its growing audience of affluent, health-conscious Millennial consumers. Some key takeaways: • The non-alcoholic and low-alcohol wine market is growing rapidly, driven by consumers seeking to moderate their alcohol consumption. • Creating a new category (like truly low-alcohol wine) can provide a first-mover advantage, but also requires significant consumer education. • Transitioning from direct-to-consumer (DTC) to retail distribution can significantly boost revenue, but requires careful planning and execution. • Product development in the non-alcoholic wine space is especially challenging, requiring innovative approaches to replicate the taste and experience of traditional wine. • Transparency in ingredient labeling and a focus on health and wellness can be key differentiators in the market. • The target demographic for non-alcoholic and low-alcohol wines tends to be affluent millennials who are health-conscious but still enjoy drinking occasionally. • Influencer marketing and in-person tastings ("liquid to lips") are crucial strategies for building brand awareness and trust. • Securing national retail accounts can provide substantial growth opportunities, but these partnerships take time and strategic pitching. • Also, one KEY MISTAKE not to make when launching a drinks brand. Stay tuned for our next episode dropping on Oct. 30. LINKS: Is the bev-alc slump part of a cyclical slowdown? See what Time magazine had to say, way back in 1986! https://time.com/archive/6706878/blithe-spirits-for-the-sober-set/ And join the debate on LinkedIn: https://www.linkedin.com/posts/erica-duecy-4a35844_ready-for-a-mind-blowing-moment-would-activity-7234563401622900737-hR8Y?utm_source=share&utm_medium=member_desktop For the latest updates, follow us: Business of Drinks LinkedIn: https://www.linkedin.com/company/business-of-drinks/ Instagram: https://www.instagram.com/bizofdrinks/ Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She runs consultancy and advisory arm of Business of Drinks, and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks, and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as North America Search Manager at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. https://www.linkedin.com/in/scott-m-rosenbaum/ Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners. https://www.linkedin.com/in/caroline-bork-lamb/ If you like what you heard, help us spread the word! Follow Business of Drinks wherever you're listening, and rate and review our episodes.
¿Quién compra más vinos online? ¿Un Millenial? ¿Un Boomer? ¿En qué países? ¿Brasil? ¿Reino Unido? En este episodio les cuento algunos emergentes que surgieron del estudio realizado por IWSR acerca del consumo online de vinos. Si les gustó el episodio me sirve muchísimo que se lo compartan a sus amigos y conocidos. Además, pueden calificar Bebedor Frecuente en Spotify o en su app de podcast favorita. Hasta el próximo episodio! Salú!- Seguime en Instagram @nicolasorsini- Encontrá más info sobre vinos en el blog nicolasorsini.com
This week Sam updates you on a new crop of MWs, the elevation of Criolla Chica by Argentina's National Viticulture Institute, hail in the Aude (Ode), the start of harvest in Crimea and Greece, and a new report from the IWSR looking at growth markets for alcohol. Read the transcript of this article at https://www.jancisrobinson.com/articles/new-mws-criolla-chica-promoted-aude-hail-growth-markets-beverage-alcohol.
This week Sam updates you on Alsace limiting yields, Australia regaining its position as China's largest wine supplier, British Columbia's decision to allow wineries to import grapes to make wine, new data from the IWSR, Verallia's incredibly lightweight sparkling-wine bottles, and a shipwreck loaded with Champagne discovered in the Baltic Sea. Read a transcript of this podcast at https://www.jancisrobinson.com/articles/new-data-falling-wine-sales-australia-regains-china-market-alsace-limits-yields.
Markets are suggesting that spirits consumption will return to historical growth levels post-pandemic, but our Head of European Consumer Staples Research disagrees.----- Transcript -----Welcome to Thoughts on the Market. I'm Sarah Simon, Head of the European Consumer Staples team. Along with my colleagues bringing you a variety of perspectives, today I'll talk about a surprising trend in the global spirits market.It's Monday, April 15, at 2pm in London. We all remember vividly the COVID-19 period when we spent much more on goods than services, particularly on goods that could be delivered to our homes. Not surprisingly, spirits consumption experienced a super-cycle during the pandemic. But as the world returned to normal, the demand for spirits has dropped off. The market believes that after a period of normalization, the US spirits market will return to mid-single-digit growth in line with history; but we think that's too optimistic.Changes in demographics and consumer behavior make it much more likely that the US market will grow only modestly from here. There are several key challenges to the volume of US alcohol consumption in the coming years. Sobriety and moderation of alcohol intake are two rising trends. In addition, there's the increased use of GLP-1 anti-obesity drugs, which appear to quell users' appetite for alcoholic beverages. And finally, there's stiffer regulation, including the lowering of alcohol limits for driving.A slew of recent survey data points to consumer intention to reduce alcohol intake. A February 2023 IWSR survey reported that 50 per cent of US drinkers are moderating their consumption. Meanwhile, a January 2024 NCSolutions survey reported that 41 per cent of respondents are trying to drink less, an increase of 7 percentage points from the prior year. And importantly, this intention was most concentrated among younger drinkers, with 61 per cent of Gen Z planning to drink less in 2024, up from 40 per cent in the prior year's survey. Meanwhile, 49 per cent of Millennials had a similar intention, up 26 per cent year on year.Why is all this happening? And why now? Perhaps the increasingly vocal commentary by public bodies linking alcohol to cancer is really hitting home. Last November, the World Health Organization stated that "the higher the amount of alcohol consumed, the higher the risk of developing cancer" but also that "half of all alcohol-attributable cancers in the WHO European Region are caused by ‘light' and ‘moderate' alcohol consumption. A recent Gallup survey of Americans indicated that young adults are particularly concerned that moderate drinking is unhealthy, with 52 per cent holding this view, up from 34 per cent five years ago. Another explanation for the increased prevalence of non-drinking among the youngest group of drinkers may be demographic makeup: the proportion of non-White 18- to 34-year-olds has nearly doubled over the past two decades.And equally, the cost of alcohol, which saw steep price increases in the last couple of years, seems to be a reason for increased moderation. Spending on alcohol stepped up materially over the COVID-19 period when there were more limited opportunities for spending. With life returning to normal post pandemic, consumers have other – more attractive or more pressing – opportunities for expenditure.Thanks for listening. If you enjoy Thoughts on the Market, please take a moment to rate and review us wherever you listen to podcasts. It helps more people to find the show.
Today we're talking with Allison Luvera, co-founder and CEO of Juliet, a wine company that's reshaping the narrative around boxed wine. Allison has a really interesting background having worked in fashion advertising for Vogue and InStyle magazines, then later as director of Pernod Ricard's luxury marketing division, as brand marketing lead for Perrier-Jouet Champagne, Martell Cognac, Tequila Avion, Absolut Elyx, The Glenlivet, and Chivas. Juliet is an interesting product because it forged new territory in the boxed wine category, with very stylish branding and packaging. It's a cylindrical carton with a velvet rope handle, and really stands out on the shelf as a premium pick. Juliet is having phenomenal traction in hospitality venues — it's now being served poolside at the Bellagio in Las Vegas and several Auberge resorts. Customers are ordering the whole box and perching it on tables to keep refilling their own glasses. And at retail, the brand has defined itself as a go-to for gatherings, from bachelorette parties to PTA meetings. We discuss how Allison and co-founder Lauren DeNiro identified the whitespace in the boxed wine category, and pursued a solution — and a specific customer — with laser-like focus. Juliet has now raised more than $5 million in funding, and has surpassed 10,000 cases of 1.5 L cartons. Some key takeaways from the episode: Why boxed wine is a predicted to be a bright spot in the wine category in the coming years How Juliet closed a new round (in a tough fundraising environment!) to bring its fundraising total to $5 million Why Juliet is moving from a predominantly DTC model to a wholesale model How public relations and paid social campaigns drove growth in the early days Why “customers are the new influencers” – and how to engage and incentivize informal brand ambassadors Why on-premise partnerships in prestige accounts are crucial for discovery and brand-building Links Referenced in Show Juliet Wine: https://drinkjuliet.com/ IWSR's Key trends for the US wine market in 2024: https://www.theiwsr.com/key-trends-for-the-us-wine-market-in-2024/#:~:text=IWSR%20forecasts%20that%20US%20wine,2022%20falling%20by%20%2D3%25 Future Market Insights' Wine Box Market Outlook: https://www.futuremarketinsights.com/reports/wine-box-market 1,000 True Fans: https://kk.org/thetechnium/1000-true-fans/ The ‘Drinks of Summer' that Never Were (Vinepair): https://vinepair.com/articles/drinks-of-the-summer-that-never-were/ Stay tuned for our next episode dropping on July 10. For the latest updates, follow us: Business of Drinks LinkedIn: https://www.linkedin.com/company/business-of-drinks/ Instagram: https://www.instagram.com/bizofdrinks/ Erica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks, and one of the drinks industry's most accomplished digital and content strategists. She runs consultancy and advisory arm of Business of Drinks, and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ Scott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks, and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as North America Search Manager at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. https://www.linkedin.com/in/scott-m-rosenbaum/ Caroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a sales representative at Great Lakes Wine & Spirits. https://www.linkedin.com/in/caroline-bork-lamb/ If you like what you heard, help us spread the word! Follow Business of Drinks wherever you're listening, and rate and review our episodes. It really does help us find new listeners. Thank you!
Ben Branson (@Seedlip_Ben) launched Seedlip, the world's first non-alcoholic spirit in 2015. Today it is available in roughly 25 countries and because it carries the designation non-alcoholic, it can be easily shipped to your door in the mail.Do you know someone who might enjoy this? Please share it.Seedlip has four products, with its most recent launch being Notas de Agave, which is only sold in the US. They have an AI tool named Elli, which can help you decide what to buy and how to use it.The two biggest takeaways from my conversation were: 1) a drink whether it has alcohol or not, deserves the same amount of care and attention. 2) when you buy a drink, are you paying for the ABV or the flavor and experience?According to IWSR, the non-alcoholic market is now worth more than $13 billion. Ben believes there will be upcoming consolidations in the market as it balloons, but the overall trend is upward.Ben mentioned a 17th-century document, The Art of Distillation, which helped him learn how to make basic non-alcoholic products. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com
Markets are suggesting that spirits consumption will return to historical growth levels post-pandemic, but our Head of European Consumer Staples Research disagrees.----- Transcript -----Welcome to Thoughts on the Market. I'm Sarah Simon, Head of the European Consumer Staples team. Along with my colleagues bringing you a variety of perspectives, today I'll talk about a surprising trend in the global spirits market.It's Monday, April 15, at 2pm in London. We all remember vividly the COVID-19 period when we spent much more on goods than services, particularly on goods that could be delivered to our homes. Not surprisingly, spirits consumption experienced a super-cycle during the pandemic. But as the world returned to normal, the demand for spirits has dropped off. The market believes that after a period of normalization, the US spirits market will return to mid-single-digit growth in line with history; but we think that's too optimistic.Changes in demographics and consumer behavior make it much more likely that the US market will grow only modestly from here. There are several key challenges to the volume of US alcohol consumption in the coming years. Sobriety and moderation of alcohol intake are two rising trends. In addition, there's the increased use of GLP-1 anti-obesity drugs, which appear to quell users' appetite for alcoholic beverages. And finally, there's stiffer regulation, including the lowering of alcohol limits for driving.A slew of recent survey data points to consumer intention to reduce alcohol intake. A February 2023 IWSR survey reported that 50 per cent of US drinkers are moderating their consumption. Meanwhile, a January 2024 NCSolutions survey reported that 41 per cent of respondents are trying to drink less, an increase of 7 percentage points from the prior year. And importantly, this intention was most concentrated among younger drinkers, with 61 per cent of Gen Z planning to drink less in 2024, up from 40 per cent in the prior year's survey. Meanwhile, 49 per cent of Millennials had a similar intention, up 26 per cent year on year.Why is all this happening? And why now? Perhaps the increasingly vocal commentary by public bodies linking alcohol to cancer is really hitting home. Last November, the World Health Organization stated that "the higher the amount of alcohol consumed, the higher the risk of developing cancer" but also that "half of all alcohol-attributable cancers in the WHO European Region are caused by ‘light' and ‘moderate' alcohol consumption. A recent Gallup survey of Americans indicated that young adults are particularly concerned that moderate drinking is unhealthy, with 52 per cent holding this view, up from 34 per cent five years ago. Another explanation for the increased prevalence of non-drinking among the youngest group of drinkers may be demographic makeup: the proportion of non-White 18- to 34-year-olds has nearly doubled over the past two decades.And equally, the cost of alcohol, which saw steep price increases in the last couple of years, seems to be a reason for increased moderation. Spending on alcohol stepped up materially over the COVID-19 period when there were more limited opportunities for spending. With life returning to normal post pandemic, consumers have other – more attractive or more pressing – opportunities for expenditure.Thanks for listening. If you enjoy Thoughts on the Market, please take a moment to rate and review us wherever you listen to podcasts. It helps more people to find the show.
We know, we know—it's April 1 and we usually only release episodes on Tuesdays. However, this isn't a joke episode. Tales of the Cocktail Foundation really does want your help on an important research project. The TOTCF began studying the relationship between bartenders and brands last year. Now, they're partnering with IWSR, Drinks Market Research to dive even further into this topic. Bar professionals who are interested in contributing to this project can do so very easily by completing a short survey (it should only take about 5 minutes). As a bonus incentive, two $100 Amazon gift cards are up for grabs. Hit the link below to learn more and take the survey by April 8. Cheers! Link to Survey: https://talesofthecocktail.org/iwsr-drinks-market-analysis/
Secondo IWSR, l'Italia è tra i primi cinque mercati di spirit nell'Unione Europea (escludendo il Regno Unito) e leader di mercato per Gin Mare a livello globale. In Italia, Brown-Forman è l'azienda leader nel settore degli spirit premium+, con Jack Daniel's whiskey numero uno sul mercato e Gin Mare al secondo posto nella categoria dei gin super premium+, categoria a più rapida crescita negli ultimi cinque anni (IWSR 2022).
Marten Lodewijks is the Director of Consulting for the Americas for IWSR (website). So what is IWSR? What do they do? As their website says, “For over 50 years, IWSR has been the leading source of data on the global beverage alcohol market.”We discussed the importance of data, analysis, and where the beverage industry might be headed. We also discussed the importance of not allowing data to cause analysis paralysis and the reminder that data is never perfect. We discussed two trends that have been at play for the past twenty-plus years. Marten was quick to point out that trends have lots of nuance, so they should be studied, but also not taken as doctrine. Know someone who might enjoy this? Please share it.* Health & Wellness: people have been and continue to be more aware of what they put into their bodies. This has led to concerns about additives, calories, and overall levels of drinking.* With this comes the growth of the low and no-alcohol drink movements. As things often change from one generation to the next, it has been shown that younger generations are not as engaged with alcohol as a category. * Marten and I briefly discussed the rise in Cannabis consumption. I mused how many people are simply trading one mind-altering substance for another. Marten says that data historically shows that cannabis users are lower income, but anecdotally on my end, many of the cannabis users I know do quite well financially, and are using those products much more now, and booze less than they used to.* Premiumization: while they are not tied at the hip, premiumization and health & wellness can bounce off one another. As people aspire to be healthier, one signal for this, although not always true, is that more expensive products are often, or are at least thought to be made with better ingredients. Marten's comments about people deciding to “Drink less but drink better” echoed those of Nicolas Palazzi of PM Spirits.When I told Marten that a retailer in St. Louis, The Wine and Cheese Place, had begun displaying the additive-free tequila information created by Tequila Matchmaker, and that had notably shifted sales away from some of the beloved big brands he said, “I don't doubt it.”For me, there are a few important takeaways for smaller brands and bars* Turn your wait staff, bartenders, or sales team into survey administrators. You already know how much you're selling, taking time to ask customers or retailers a question or two to gain more data, may help you make better decisions.* Turn questions into hypotheses. Marten pointed out that questions almost always lead to more questions. Turn a question into a hypothesis and then test it or use it to challenge your thinking.Thanks for reading. Subscribe for free to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com
Mercredi 16 novembre 2023, le producteur français de malt Malterie Soufflet a bouclé le rachat de l'Australien United Malt Group. L'entreprise française devient ainsi le plus grand producteur mondial de malt. Sans le malt, cette céréale germée, le plus souvent de l'orge, la bière telle que nous la connaissons n'existerait pas. Et le monde a soif, car le marché de la bière est en pleine croissance. Cette année, il devrait encore croître entre 1% et 2%, selon le cabinet spécialisé IWSR. De belles perspectives qui ont poussé Malterie Soufflet, filiale de la grande coopérative française InVivo, à sortir le chéquier pour racheter son concurrent australien. Après plusieurs mois de négociations, le prix de l'opération est fixé environ 1 milliard de dollars.La France renforce sa position dominanteLe nouveau groupe créé possèdera ainsi 15% des parts de marché mondial du malt. Il comptera 41 sites de production liés à des marchés clé en Europe, Amérique du Nord, Amérique latine, Afrique et Asie. Malteries Soufflet ne comptent pas en rester là. Selon Thierry Blandinières, directeur général d'InVivo, l'entreprise souhaite faire de petites acquisitions dans d'autres pays, ou des investissements dans des projets comme l'ouverture en Afrique du Sud d'une malterie prévue d'ici à deux ans en partenariat avec Heineken.Cette montée en puissance d'InVivo est la preuve que la France n'est pas prête à laisser sa place de leader sur le marché. Peut-être est-ce peu connu, mais les entreprises tricolores dominent la production mondiale de malt à bière dans le monde. Premier producteur d'orge brassicole dans l'union européenne, la France est depuis 1967 premier exportateur mondial de malt, elle exporte en effet 80% de sa production. En toute discrétion, les groupes français contribuent à presque un tiers des échanges mondiaux de malt. Une bière sur cinq dans le monde est faite à base d'orge de brasserie et de malt français.À lire aussiUn dictionnaire du vin, de la bière et du champagne pour trinquer avec talent !
La premiumizzazione nel mercato statunitense degli alcolici è sempre più dominata da due categorie: whisky e alcolici a base di agave, come tequila e mezcal. Nel contesto di un mercato relativamente statico – l'analisi dell'IWSR riporta che i volumi degli alcolici negli Stati Uniti sono rimasti sostanzialmente stabili nel 2022, con un valore in aumento solo del +4% in un contesto inflazionistico – la crescita degli alcolici di whisky e agave nella fascia alta è stato impressionante. Secondo IWSR, il whisky e l'agave combinati, super premium e superiori, hanno registrato un aumento dei volumi del +14% nel 2022 (oltre alla crescita del +23% nel 2021).
Le tendenze preesistenti nel mercato statunitense delle bevande alcoliche sono state intensificate dal Covid-19. Ora che la volatilità portata dalla pandemia si è attenuata, la normalizzazione del mercato segnala un ritorno ai trend storici, ma con delle eccezioni.
Una crescita significativa quella di Brockmans Gin che nel 2022 ha registrato un aumento delle vendite del +41,4% (dati IWSR) sul mercato italiano, confermando il trend positivo dell'ascesa del gin nel nostro Paese e l'appeal che Brockmans Gin riscuote con il consumatore italiano, da sempre attento a prodotti di qualità. Nei primi sei mesi del 2023, è stato registrato un aumento del fatturato pari al +41% rispetto allo stesso periodo del 2022. Il prodotto distribuito in tutta Italia, con prevalenza al nord, sta registrando ottimi volumi anche al centro e al sud con queste ultime due zone in continua crescita.
Un numero crescente di bar in tutto il mondo sta investendo in tecniche innovative per risparmiare energia e ridurre gli sprechi alimentari, facendo in modo da creare dei veri e propri "eco-servizi" che vengono poi proposti come prodotti premium ai clienti. Ecco un approfondimento realizzato da The Iwsr.
Il travel retail globale si sta adattando a un mondo post-Covid, poiché i proprietari di marchi di bevande alcoliche adottano un approccio più olistico e danno sempre più priorità al valore rispetto al volume.Champagne e whisky guideranno la rinascita del travel retail globale negli anni a venire, ma la piena ripresa rimane sfuggente a breve termine, in parte a causa dell'elevata inflazione globale e delle preoccupazioni economiche, nonché dell'impatto della guerra in Ucraina.Una ripresa completa del numero di passeggeri aerei internazionali non è ora prevista prima del 2025/26, secondo i dati IATA, aggiungendo enfasi alla spesa degli acquirenti e al valore del paniere al fine di guidare la crescita dei ricavi."Il canale globale del travel retail si sta trasformando man mano che i proprietari di marchi di bevande alcoliche rimodellano le loro strategie e adottano un approccio più olistico in tutti i canali globali del travel retail", osserva Emily Neill, COO Market Research, IWSR. “Le attivazioni del marchio si evolveranno per rafforzare l'effetto alone da travel retail globale ai canali domestici. La rinnovata attenzione cadrà su sottocanali come crociere e compagnie aeree, mentre i segmenti premium riguadagneranno quote di mercato man mano che il canale abbraccia sempre più il suo ruolo di vetrina di prodotti di fascia alta”.
The proportion of regular wine drinkers willing to pay more for sustainable wine has significantly increased in the past two years (IWSR, 2022). Your customers will only know that your wine was made sustainably if you tell them! Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes help you learn about the latest science and research for the wine industry, these twice-monthly micro podcasts will help you share your dedication to sustainable winegrowing so you can show your customers that you share their values. Using storytelling to share with your customers the specific things your brand does that are sustainable and why they are important (i.e. telling your Sustainable Story) helps make it clear that yours is a business that truly walks the walk when it comes to caring for the people and the planet. It builds an emotional connection and fills gaps in consumer knowledge of sustainability. Plant and animal pests are a common issue for all winegrowers. Read on to learn how in an effort to conserve water and promote plant health, Jean-Pierre Wolff of Wolff Vineyards discovered a unique pest mitigation strategy! Safe Pest Management at Wolff Vineyards In 2017, Jean-Pierre Wolff decided that rather than replanting his vines on the same rootstocks, he would convert to drought-resistant rootstocks and plant them three feet into the ground. Deriving inspiration from an African palm farming technique, Jean-Pierre uses PVC pipes to deliver water and nutrients directly to the root zone. There is no wait time for the nutrients to be pushed to the roots, and no water is wasted through parts of the soil that contain no roots. Along with the tremendous water savings resulting from his deeply planted vines and subsurface irrigation technology, Wolff has discovered an “indirectly obvious” benefit - fewer weeds! Since water and fertilizer are applied through PVC pipes that lead directly to the root systems 3-feet underground, native and noxious weeds with shallow roots can't access these resources, and therefore can't thrive. Vertebrate pests have also had little success in establishing themselves in these areas since they don't typically dig to the depths at which the roots lie. Does Your Team Know Your Sustainable Story? Need an easy way to help your team talk about your sustainable practices? Download the brand-new Sustainable Story worksheet. This simple yet powerful free tool helps you tell your own personal sustainable message. Simply download the worksheet linked in the show notes, complete it with your whole team, and keep following along with this podcast series to learn how to incorporate your story into every aspect of your marketing and sales. Plus, we are inspiring you by sharing what like-minded brands are doing to care for the people and the planet. Worksheet for Print | Worksheet for Electronic Filling P.S. We have a brand-new online course coming soon! In just a few weeks, you and your staff will have access to a free 30-minute Sustainable Story training that will teach you how to explain sustainability, coach you through writing your own Sustainable Story, and show you how talking about your good work can help sell more wine. Stay tuned. Check out the show notes to download and complete your own Sustainable Story worksheet, read an example from Niner Wine Estates, to see the consumer segment infographic, and to sign up for our biweekly Marketing Tips newsletter. Until next time, this is Sustainable Winegrowing with the Vineyard Team. References: **SIP Smart Training online course Marketing Tips eNewsletter Niner Wines Estates protects the people and the planet Safe Pest Management: Wolff Vineyards Sustainable Story Worksheet | Print Sustainable Story Worksheet | Electronic What's your Sustainable Story? SIP Certified Vineyard Team
When it comes to the world of no-and-low beers, they no longer on the periphery of the conversation - they are the conversation. The sale of low-alcohol and no-alcohol beers in the UK have nearly doubled in the last five years. Various product releases from global brands, coupled with a raft of launches from independent businesses, have helped give drinkers an increasing number of options when it comes to the beer they drink. A glance at research from last year courtesy of research group IWSR showed that UK drinkers bought some $500m of alcohol-free and low-alcohol beers in 2021, a 40% increase on what they procured back in 2016. In that time the curious and determined duo of Bill Shufelt and John Walker brewed more than 100 test brews of non-alcoholic beer on a small home brewing system in order to perfect their proprietary process. As a result, they went on to start the US-based Athletic Brewing. Since founding the business, they've gone from being one of the smallest breweries in America to a top-20 craft beer producer. In this episode, we revisit our chat with co-founder Bill Shufelt who talks us through the brewery's journey, its global expansion and why losing the alcohol from your beer, shouldn't mean you lose the variety.
The popularity boom of agave spirits over the past decade needs no introduction. The category saw a volume increase of 13% between 2021 and 2022 alone, according to IWSR, and is poised to take an ever-increasing share of the total spirits market. In the latest Essential Talks episode from the Park Street Insider Podcast, you'll hear from Carlos Ochoa, the COO of Mezcal El Silencio. In this talk, Ochoa will give listeners insight into what it's like to produce an agave spirit in Mexico with a window into the brand's production process. He offers brand owners an understanding of how bottles are produced and eventually make their way to a point of sale. He also offers a cost-of-goods breakdown for each step, explaining how a bottle arrives at a certain price point. Ochoa also makes the case for marketing agave spirits brands in ways that honor Mexican culture. He shares how his brand brought its production capabilities in-house to flip the script on outdated representations of mezcal production. Episode Breakdown:1:15 - The cost of buying finished goods2:35 - The backward incentives for brokers 4:30 - Making the case for in-house productionKey Quote:"I'm a true believer that optimization does not mean industrialization. By buying finished goods, you're incentivizing the producers and the broker to squeeze down every penny. What I'm trying to convince people of is to hire those people (producers) directly."In this episode you'll hear from:Carlos Ochoa, COO, Mezcal El SilencioMentioned in this episode:El SilencioEl Silencio's Carlos Ochoa on Mezcal Production Costs & InnovationLearn More About Park StreetSign up for our Daily Industry Newsletter.Sign Up for our Monthly Newsletter.Check out Park Street's Guide to Getting Started in the U.S. MarketFollow us for more industry insights onLinkedIn FacebookTwitterInstagram
I prodotti analcolici guidano la crescita complessiva della categoria dei prodotto analcolici e a bassa gradazione, nell'indagine realizzata da IWSR.La crescita della categoriaI volumi analcolici sono cresciuti del 9% nel 2022, aumentando la loro quota dello spazio complessivo di alcolici analcolici e a bassa gradazione nei 10 principali mercati al 70%, rispetto al 65% del 2018. La maggioranza (41%) dei consumatori sceglie opzioni analcoliche e a bassa gradazione in determinate occasioni e opzioni alcoliche in altre. Questo comportamento sta guidando una crescita maggiore di analcolici rispetto ai prodotti a bassa gradazione alcolica in molti mercati chiave.
Cởi Mở Happy Hour tập này, chúng ta sẽ đến với PK Maltroom, một quán bar được ví như thư viện Whisky giữa lòng Sài Gòn, và trò chuyện với anh “thủ thư” Nguyễn Minh Khánh. Anh Khánh là co-founder của PK Maltroom và hơn hết, là một người sành về rượu Whisky (Whisky Connoisseur).Rượu mạnh nói chung, Whisky nói riêng không chỉ là loại đồ uống, nó còn được xem như bộ môn nghệ thuật đầy xa xỉ. Bằng chứng là năm 2018, đã có một chai whisky 60 tuổi được đấu giá hơn 1,1 đã được bán với giá kỷ lục 1,1 triệu USD.Nhưng có phải, rượu càng lâu thì càng đắt? Rượu càng đắt thì lại càng ngon? Và đâu là cách nếm rượu đúng nhất để hiểu rõ rượu nhất. Cùng tìm hiểu qua podcast Cởi Mở Happy Hour với sự dẫn dắt của Bartender Leo, Dustin Phúc Nguyễn, Minh Trang.Bạn có thể xem bản video trên Youtube—VỀ JOHNNIE WALKER:Johnnie Walker là thương hiệu Scotch Whisky số một thế giới (theo IWSR), được yêu thích trên hơn 180 quốc gia.Được John Walker thành lập vào năm 1820, từ một cửa hàng buôn bán nhỏ, trải qua sáu thế hệ bậc thầy pha chế, Johnnie Walker đã tiên phong tạo ra những hương vị mới táo bạo, và vươn mình thành một doanh nghiệp sản xuất rượu whisky tầm cỡ quốc tế. Johnnie Walker hiện nay sở hữu một kho tàng whisky đầy phong cách, nguyên bản, và đặc trưng.VỀ DIAGEODiageo là thương hiệu hàng đầu thế giới về đồ uống có cồn, với bộ sưu tập các tên tuổi đình đám như Johnnie Walker, The Singleton & Mortlach Whiskies, Cîroc và Ketel One vodkas, Zacapa, Don Julio, Baileys, Tanqueray and Guinness. Để biết thêm thông tin về Diageo và các hoạt động của chúng tôi, hãy truy cập trang web www.diageo.comThưởng thức có trách nhiệmKhông chia sẻ nội dung này cho người dưới tuổi vị thành niên sử dụng sản phẩm có cồnNếu có bất cứ góp ý, phản hồi hay mong muốn hợp tác, bạn có thể gửi email về địa chỉ team@vietcetera.com
Today the gang speaks with data guru Brandy Rand, chief strategy officer at IWSR, on our Super Bowl ad takes, rise of spirits and RTDs, how Gen Z drinks, and what are borgs? ================================= Watch on Youtube: https://www.youtube.com/beernetradio Podcast feeds: https://www.beernetradio.com Spotify: https://open.spotify.com/show/5mk5ITn9bXu1KOvx21QzEb Apple: https://podcasts.apple.com/us/podcast/beernet-radio/id1591940567 ================================= About Beer Business Daily publisher Harry Schuhmacher joins his editors and other guests once a week as they grok the beer industry issues of the day. -Podcast Hotline: Text or call Harry in confidence at: (262) 345-2501 -Audio/Video feeds at https://linktr.ee/beernet -Articles referenced at beernet.com -Socials: @beerbizdaily #beernews #beerindustry #beer --- Send in a voice message: https://podcasters.spotify.com/pod/show/beernetradio/message
This series on sustainability was sparked by all the industry talk about consumers only supporting sustainable mezcals. And the IWSR released a report that supports that notion, claiming that nearly half of alcohol consumers say sustainability practices influence whether they buy from a company or not. But … do they? We get real in this episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comAgave Road Trip is Powered by Simplecast.
Khách mời của Cởi Mở Happy Hour là chú Lưu Quốc Tân (Alain), còn được biết đến với biệt danh ‘ông chú Polo'. Kênh TikTok của chú, chỉnh chu về mặt nội dung và hình ảnh, đã truyền cảm hứng thời trang lịch thiệp cho nhiều người trẻ Việt Nam.Xuất hiện trong podcast Cởi Mở Happy Hour, chú Tân sẽ giúp khán giả giải đáp thắc mắc :”Người già có đi bar?” Liệu rằng trẻ không chơi, già có thật đổ đốn?Cùng nghe podcast với sự dẫn dắt của Bartender Leo, Dustin Phúc Nguyễn, Minh Trang nhé!Xem bản video tại YoutubeNếu có bất cứ góp ý, phản hồi hay mong muốn hợp tác, bạn có thể gửi email về địa chỉ team@vietcetera.com—VỀ JOHNNIE WALKER:Johnnie Walker là thương hiệu Scotch Whisky số một thế giới (theo IWSR), được yêu thích trên hơn 180 quốc gia.Được John Walker thành lập vào năm 1820, từ một cửa hàng buôn bán nhỏ, trải qua sáu thế hệ bậc thầy pha chế, Johnnie Walker đã tiên phong tạo ra những hương vị mới táo bạo, và vươn mình thành một doanh nghiệp sản xuất rượu whisky tầm cỡ quốc tế. Johnnie Walker hiện nay sở hữu một kho tàng whisky đầy phong cách, nguyên bản, và đặc trưng.VỀ DIAGEODiageo là thương hiệu hàng đầu thế giới về đồ uống có cồn, với bộ sưu tập các tên tuổi đình đám như Johnnie Walker, The Singleton & Mortlach Whiskies, Cîroc và Ketel One vodkas, Zacapa, Don Julio, Baileys, Tanqueray and Guinness. Để biết thêm thông tin về Diageo và các hoạt động của chúng tôi, hãy truy cập trang web www.diageo.comThưởng thức có trách nhiệmKhông chia sẻ nội dung này cho người dưới tuổi vị thành niên sử dụng sản phẩm có cồn
2022 Wrapped on Spotify - Check it out here! IWSR top 8 drinks trends for 2023 https://theshout.com.au/beverage-alcohols-eight-drivers-of-change-for-2023-and-beyond/ 2023 predictions from the 12 - https://www.facebook.com/groups/bossandthebrewer/posts/926759235374458/
Spinti dalla crescente domanda dei consumatori, birra, sidro, vino alcolici e prodotti pronti da bere senza o a bassa gradazione alcolica sono cresciuti di oltre il +7% in volume in 10 mercati globali chiave nel 2022. la crescita dovrebbe superare quella degli ultimi 4 anni, con un CAGR dei volumi previsto del +7% tra il 2022 e il 2026, rispetto al +5% tra il 2018 e il 2022. L'analcolico guiderà questa crescita, che dovrebbe rappresentare oltre il 90% della crescita del volume totale della categoria prevista.Tra i 10 mercati principali esaminati nella versione di dicembre 2022 dello studio strategico IWSR su alcolici analcolici e a bassa gradazione (Australia, Brasile, Canada, Francia, Germania, Giappone, Sud Africa, Spagna, Regno Unito e Stati Uniti), il valore di mercato dei prodotti analcolici e a basso contenuto alcolico nel 2022 ha superato gli 11 miliardi di dollari, rispetto agli 8 miliardi di dollari del 2018.
UK sales of low-alcohol and no-alcohol beers have almost doubled in the last five years. Alternative versions of global brands, while a raft of launches from independent businesses, have helped give drinkers an increasing number of options when it comes to the beer they drink. If we look back at research from earlier this year, research group IWSR revealed that UK drinkers bought some $454m of alcohol-free and low-alcohol brews in 2021, $200m more than they did back in 2016. And during that period, the curious and determined duo of Bill Shufelt and John Walker brewed more than 100 test batches of non-alcoholic beer on a small home brewing system in order to perfect their proprietary process. In doing so, they went on to start the US-based Athletic Brewing. Since starting out, they've gone from being one of the smallest breweries in America to a top-20 craft beer producer. In this episode, co-founder Bill Shufelt talks us through the brewery's journey, its expansion into the UK market and why losing the alcohol from your beer, shouldn't mean you lose the variety.
Nei prossimi cinque anni, si prevede che le vendite totali di e-commerce di bevande alcoliche in 16 mercati chiave contribuiranno con ulteriori 10 miliardi di dollari al mercato delle bevande alcoliche per raggiungere quasi 40 miliardi entro il 2026, secondo i nuovi risultati di IWSR.Sebbene una prospettiva macroeconomica più debole e un ritorno alle abitudini di acquisto pre-pandemia abbiano smorzato la traiettoria precedentemente prevista del canale, le vendite di e-commerce di alcolici cresceranno comunque del +34% tra il 2021 e il 2026 nei 16 mercati principali esaminati (Australia, Brasile, Canada, Cina , Colombia, Francia, Germania, Italia, Giappone, Messico, Paesi Bassi, Nigeria, Sud Africa, Spagna, Regno Unito e Stati Uniti). Ciò segue la crescita del valore del +12% nel 2019 e di quasi il +43% nel 2020 durante il culmine della pandemia.
Bottega ha conseguito un importante risultato a Hong Kong, diventando il primo spumante per volumi di vendita nel 2021 sulla base dei dati diffusi da IWSR.Si tratta di un dato di grande importanza e di assoluto prestigio, in quanto la città cinese, che mantiene una propria autonomia rispetto alla madrepatria, rappresenta un punto di riferimento per l'intera Cina, orientando spesso i trend di consumo.L'azienda trevigiana negli ultimi 6 anni ha fatto registrare ad Hong Kong un incremento costante dei volumi con un picco di crescita del 60% tra il 2020 e il 2021. I vini più venduti sono il Moscato spumante e il Prosecco, sia nella bottiglia classica che in quella originale dorata, diventata un elemento distintivo del brand Bottega.
Negli ultimi anni, la tequila ha conosciuto un incremento della domanda dei consumatori a livello mondiale. Secondo i dati IWSR, principale fonte di dati sul mercato globale delle bevande alcoliche, nel 2021 la tequila deteneva una quota in volume del 2,5% del mercato globale degli alcolici, in aumento rispetto all'1,8% nel 2016. E si prevede una crescita ulteriore a volume del 7% tra il 2021 e il 2026.Questa situazione però ha già creato dei problemi per carenze di agave e costi di produzione più elevati, una situazione che non è destinata a cambiare, anche perché le piante di agave impiegano diversi anni per arrivare a maturità. Jose Luis Hermoso di IWSR sostiene che "i prezzi inizieranno a moderarsi solo quando ci saranno segnali che la tequila si sta raffreddando nel mercato chiave degli Stati Uniti".
Il mercato delle bevande "no-alcohol" è in grande espansione, ma è condizionato da elementi specifici di queste categorie di prodotti. L'analisi IWSR ci mostra la situazione a livello globale, i maggiori Paesi in corsa per la leadership, quelli dove la domanda sarà maggiore e le caratteristiche e i trend più effervescenti.I dati IWSR mostrano che la Germania domina i volumi senza alcol, ma la più grande innovazione nello spazio senza alcol si trova nei mercati dinamici più piccoli, come Stati Uniti, Regno Unito, Francia e Australia. Tutti questi mercati hanno registrato una crescita del volume di alcolici a due cifre nel 2020-2021, a fronte di una performance piatta nel mercato tedesco più maturo. Tutti e quattro dovrebbero crescere anche negli anni a venire.Una serie di tendenze e sviluppi chiave sono destinati a dare forma a questa crescita dinamica del consumo di alcolici.
IWSR Drinks Market Analysis is the leading source of global beverage alcohol data and trends across 157 countries. Chief Strategy Officer, Brandy Rand, shares what's next in the drinks space from substituters to blenders, shared occasions to consumer evolutions, from new behaviors to sub-channels and walks us through the Metaverse, Low/No Alcohol, Cannabis and Sustainability. She is a featured speaker at industry events from BevNet and Tales of the Cocktail and provides regular commentary on the beverage alcohol industry for the WSJ, Bloomberg and CNN.
Il sidro è una bevanda leggermente alcolica che sta conquistando una fetta sempre maggiore di consumatori, probabilmente proprio grazie al suo potere rinfrescante e alla gradazione alcolica leggera, fra 4 e 7%. Si tratta di succo di un frutto, per lo più mele o pere, fermentato che ha raggiunto un discreto successo nei paesi del Nord Europa.I dati IWSR su questa tipologia di bevanda alcolica ci parlano di una crescita del volume dell'8% nel 2021, con una previsione di crescita del 2% nel periodo 2021-2026. I mercati chiave di vendita del sidro sono il Regno Unito e l'Irlanda e rappresentano un terzo delle vendite globali. Ma ci sono mercati emergenti, come ad esempio l'Africa, cresciuta del 50% nel 2021. I proprietari di marchi come Heineken, informa IWSR, hanno investito in Sud Africa, dove il consumo di sidro è decisamente sostenuto e si prevede che possa continuare a crescere nel prossimo futuro.
I dati di monitoraggio dell'innovazione di IWSR mostrano che i lanci di prodotti Ready To Drink, ovvero prodotti alcolici già miscelati e pronti da bere, si stanno orientando sempre più verso prezzi super premium, imballaggi con meno plastica, una maggiore diversità di contenuto alcolico. IWSR è la fonte più affidabile e accurata per le tendenze delle bevande alcoliche nel mondo, sempre al passo con i nuovi trend e le novità di prodotto.Nel focus dedicato alla categoria dei Ready To Drink, scopriremo di più sul packaging di questi prodotti, sul contenuto alcolico delle bevande e sulle preferenze dei consumatori.
酒类产品作为成瘾赛道的老成员，一直以来都备受市场关注。而就在前两年，国内兴起了低度酒热潮，这类产品也成为了众多资本的宠儿。 但是，低度酒在今年却高开低走，在刚刚过去的 618，表现得也不尽如人意。这究竟是新消费炒作出的泡沫，还是有什么其他原因导致了它的后劲不足呢？本期轻解读 [04:05] 就与之相关。聊到这也想问问你，你是即饮酒的消费者吗？ 有没有哪款小甜酒让你反复回购呢？欢迎在评论区和我们聊聊。 本期还有关于 Soul、空中客车、Google 和 Meta 的新动态 [01:27] ，欢迎收听！ 延伸阅读 - 2020年轻人群酒水消费洞察报告 (http://pg.jrj.com.cn/acc/Res/CN_RES/INDUS/2020/9/25/ec930260-8b60-4eae-8cf3-080f1237d8f1.pdf) - IWSR关于即饮酒的报告 (https://www.theiwsr.com/driven-by-consumer-demand-rtd-volume-share-expected-to-double-in-next-five-years-in-top-markets/) 主播 Mengyi 幕后制作 监制：Zelin 运营：Yao 后期：陈太太 实习研究员：Yuxuan、Mengni、安琪 封面设计：饭团 关于节目 这是一档充满新鲜咖啡气息的清晨播客节目，每期 15 分钟，在工作日早晨出门前，为你带来精心挑选的几条即时商业科技轻解读，以开启能量满满新一天。 关于我们 声动活泼的宗旨是「用声音碰撞世界」，致力于为人们提供源源不断的思考养料。 - 我们还有这些播客：声东击西 (https://etw.fm/episodes)、What's Next｜科技早知道 (https://guiguzaozhidao.fireside.fm/episodes)、反潮流俱乐部 (https://fanchaoliuclub.fireside.fm/)、泡腾 VC (https://popvc.fireside.fm/)、商业WHY酱 (https://msbussinesswhy.fireside.fm/)、跳进兔子洞 (https://therabbithole.fireside.fm/) - 欢迎在即刻 (https://okjk.co/Qd43ia)、微博等社交媒体上与我们互动，搜索 声动活泼 即可找到我们 - 期待你给我们写邮件，邮箱地址是：ting@sheng.fm - 如果你喜欢我们的节目，欢迎 打赏 (https://afdian.net/@shengfm) 支持或把我们的节目推荐给一两位朋友 欢迎加入声动胡同小社区！ 也许你知道「声动活泼」办公室在北京二环内的胡同里，事实上我们也有一个线上的「声动胡同小社区」。成为社区会员，你可以收到一周不少于三次的来自「声动小邮筒」的邮件，同时还可以参加我们各种各样的线上和线下活动，或者是一些有趣的游戏。 点击这里 (https://shengpodcasts.notion.site/a977c74222484894a9fe6245bc0f4dba)即可了解社区氛围。我们期待你加入这个虚拟胡同社区来支持我们，并和我们一起亲近交流，和有趣的人进行「碰撞」，收获新知、友谊并看见更大的世界。 国内用户（年付）：加入声动胡同小社区 (https://sourl.cn/G4B2Wt) 海外用户（月付）：加入声动胡同小社区 (https://sdhp.memberful.com/join) 期待你的参与！
Hello and welcome to the Alcohol Alert, brought to you by The Institute of Alcohol Studies.In this edition:International experts call for ban on all alcohol promotion 🎵 Podcast feature 🎵‘No clear evidence’ MUP reduces harmful drinkingVast difference in alcohol-related deaths remains between richest and poorest in ScotlandContents Unknown: How alcohol labelling still fails consumers‘No place for cheap alcohol: The potential value of minimum pricing for protecting lives’Sobriety tags rolled-out further despite no evidence of efficacyIrish Government makes moves to improve product labellingBrexit Freedoms Bill could deliver pint-sized wine bottlesNo and low alcohol sales double in the UKAlcohol Toolkit Study: updateWe hope you enjoy our roundup of stories below: please feel free to share. Thank you.IAS BlogsTo read blogs click here.International experts call for ban on all alcohol promotion 🎵 Podcast feature 🎵Realising Our Rights, a new report launched on 28 June by Alcohol Focus Scotland (AFS) and a group of subject experts, calls on governments across the world to introduce comprehensive restrictions on alcohol marketing in order to improve health.The publication explains how increasingly sophisticated marketing means that people are being constantly bombarded with positive messages about how alcohol enhances their lives. The alcohol marketing experts who helped develop the report point out that this seeks to build long-term relationships between people and alcohol brands, which reinforce alcohol as a social norm and ultimately contribute to high levels of consumption and harm across the world.They particularly draw attention to at-risk population groups, with children and young people, and people at risk of an alcohol problem, more affected than others.A number of additional pieces of research were commissioned to help develop the report, including research examining the impact of alcohol marketing on people with an alcohol problem. The complementary research found that this demographic has an increased susceptibility to alcohol marketing, which fosters positive alcohol-related emotions and increases their likelihood of drinking.The group’s recommendations include:Additional research for the report included analysing case studies from seven countries with marketing restrictions, to understand the processes, successes and challenges to introducing these restrictions. These case studies can be used by countries looking to introduce similar restrictions, to better understand issues around:Utilising a window of opportunityOpposition from the alcohol industryHow to frame regulationsUse of evidence and argumentsThe AFS report includes a human rights-based approach to marketing restrictions, highlighting that states have a legal obligation to protect citizens’ rights – such as the right to health – and that commodities that infringe on these rights need further restriction.AFS’ Chief Executive, Alison Douglas, said:“The current self-regulatory approach to alcohol marketing is failing to protect people and has led to our communities being wallpapered with promotions for a product that harms our health.“People don’t just have a need to be protected from alcohol marketing they have a right to be protected. A number of other countries have already imposed bans on alcohol marketing, if we want to create a more positive culture where everyone can realise their right to health, the UK and Scottish governments must act to restrict alcohol marketing.”The Scottish Government is consulting this year on marketing restrictions, and the Minister for Public Health, Maree Todd said:“I welcome this report and will study carefully its detailed findings and recommendations. I am determined to tackle the harmful impacts that alcohol marketing can have on children and young people, as well as the triggering effect it can have on heavy drinkers and those in recovery.”Tom Bennett, one of the report experts who is in long-term, abstinent recovery from an alcohol problem, said:“Alcohol marketing can be massively triggering; it’s designed to be. Seeing an image of a cold beer on a warm sunny day or a midwinter glass of whisky in front of an open fire can be highly appealing. Yet the message these images convey, that alcohol is life enhancing, is at odds with the health risks.”‘No clear evidence’ MUP reduces harmful drinkingPublic Health Scotland and the University of Sheffield released the final report on the impact of minimum unit pricing in Scotland, which suggests that among those drinking at harmful levels or those with alcohol dependence, there is “no clear evidence of a change in consumption or severity of dependence”.It also found that some economically vulnerable groups saw increased financial strain as they ended up spending more on alcohol. Some of those surveyed reduced spending on other things such as food and utilities.Public Health Scotland’s theory of change for MUP (reproduced from Beeston et al, 2019)However, there was little evidence of other negative consequences, such as increased crime or a shift to illicit substances. As this was an argument frequently used against the introduction of MUP, it is an important consideration.Further, the proportion of people who had drunk at hazardous levels in the last week fell significantly by 3.5% in the market research data. Other analyses of Scotland’s MUP have also found reductions in consumption among some population groups.Professor John Holmes, the lead researcher on the project, highlighted in a recent IAS blog that MUP isn’t designed to reduce drinking for those who are dependent:“Alcohol dependence is a more complex problem than harmful drinking and is best-tackled by early identification of alcohol problems and the provision of an accessible and effective treatment system.“MUP may therefore only contribute to a reduction in alcohol dependence by preventing future cases rather than addressing current ones.“Overall, our report offers a nuanced and mixed picture of the impact of MUP on a key population of concern, with both positive and negative findings for those on both sides of the policy debate.”During a meeting of the health committee in Holyrood, Dr Sandesh Gulhane (Conservative MSP for Glasgow) claimed that MUP was failing, and that the most vulnerable were cutting back on food to afford the high prices. Professor Petra Meier responded that pricing policies alone would not be enough to alter the consumption for some very heavy drinkers, and investment in health services is also necessary: “addiction services have had major cutbacks during Covid, they have been virtually inaccessible unless you were able to join online groups and make do with things like alcoholics anonymous online and so on.”Vast difference in alcohol-related deaths remains between richest and poorest in ScotlandIn related news, Public Health Scotland (PHS) also released its MESAS report 2022 (Monitoring and Evaluating Scotland's Alcohol Strategy) on 21 June , which shows huge inequality between the poorest and most affluent adults who consume alcohol, in terms of hospital stays and deaths.Rates of alcohol-specific deaths were five times higher in the poorest communities and hospital stays were nearly eight times higher.Vicki Ponce Hardy of PHS said the report showed that significant inequalities were resulting in "preventable" deaths:“The most recent survey data shows that almost a quarter (24%) of adults in Scotland still drink more than the recommended, low risk, weekly, drinking guideline. Among those exceeding the guideline, it's those in the lowest income group who are likely to consume the most."Contents Unknown: How alcohol labelling still fails consumersA new study by the Alcohol Health Alliance (AHA) looked at alcohol product labelling information on 369 products and found that:The AHA recommends that the UK Government sets up an independent body to monitor and enforce mandatory labelling, based on the WHO’s best practice for labelling.Professor Sir Ian Gilmore, AHA’s chair, said:“Those who profit from the sale of alcohol cannot be trusted to willingly provide product information. Legislation on alcohol labelling must ensure that consumers have the full picture of the contents and risk to health of the products they buy through Government making clear labelling on all alcohol products a legal requirement.“Given the choice, most alcohol producers are leaving this vital information off the labels, keeping consumers in the dark about what’s in the products they are drinking.”Product discrepancies were also foundMatt Lambert, the chief executive of the industry body the Portman Group, responded:“This report doesn’t correspond to the findings of Portman Group’s much larger and more comprehensive recent survey where we looked at 400 products including the biggest brands by market share – the ones which accurately represents what most customers are buying. That research found near universal coverage of industry best practice showing pregnancy warnings, alcohol unit information, signposts to responsibility messages, and four in five products carrying the Chief Medical Officer’s low risk guidelines.“Industry self-regulation has been responsible for voluntarily delivering greater information and awareness for consumers and the AHA’s own report shows that significant progress has been made. The sector is firmly on track to provide more information to consumers without recourse to valuable Parliamentary time, public funding or mandatory measures.”The UK Government is set to consult on alcohol product labels “in due course”.‘No place for cheap alcohol: The potential value of minimum pricing for protecting lives’The World Health Organization has published a comprehensive review of minimum pricing policies, in order for states and policymakers to understand the best available evidence and implementation practicalities on these policies.The report looks at evidence from simulation modelling studies and real-world studies in Scotland and Canada, which show encouraging results regarding reducing overall alcohol consumption.It goes on to look at objections and concerns around minimum pricing policies, such as any adverse economic impact and increases in illicit alcohol, and finds little to support these.As Scotland struggled to introduce minimum unit pricing due to legal battles with the whiskey industry, the report discusses requirements for the policies to be consistent with international trade law.International comparisons of minimum pricing rateAs Dr Aveek Bhattacharya, one of the report’s lead authors, explained in an IAS blog this week:“Here in one place, WHO Europe has collected a fact base on how and how well the measure works in different countries.“It is, to our knowledge, a unique resource, and we hope it will be useful to policymakers as other governments consider taking the leap in future.”Sobriety tags rolled-out further despite no evidence of efficacyFrom the 15 June, the Government rolled-out so-called ‘sobriety tags’ further. The tags monitor alcohol through sweat and are being used for prison leavers if their probation officer thinks they could reoffend when drinking.Alcohol is believed to play a part in 39% of violent crime in the UK and roughly 20% of offenders supervised by the Probation Service are identified as having drinking issues.Justice Secretary Dominic Raab said:“We’ve seen that alcohol tags work - with tagged offenders complying 97% of the time. That’s why we’re going to double the number wearing them from 900 to 1,900 over the next two years, focusing on those leaving prison on license.”This focus on compliance while wearing the device says little about whether the scheme works in the long-term in reducing reoffending. As Dr Carly Lightowlers wrote in an IAS blog last year:“A focus on compliance – in terms of alcohol-free days – is somewhat of a smokescreen as what is needed is evidence of whether drinking and related offending are reduced in the long term after tag removal, which is yet to be provided.”Additionally, a report from the National Audit Office released on 8 June said a failed plan to transform the electronic tagging system has wasted £98 million.The report says that the Government does not know if tagging offenders is helping to cut reoffending because of failings in the system, and that efforts to change the system were abandoned in March after 11 years and £153 million.Irish Government makes moves to improve product labellingLast week, the Irish Examiner reported that the Irish Government has made an application to the European Commission to enact regulations that would require health warnings on all alcohol products. These would include warnings regarding liver disease, fatal cancers, and consuming alcohol while pregnant.The regulations also provide for those selling alcohol in licensed premises to be required to display a notice containing the same health warnings, a link to the public health website and an indication that the alcohol and calorie content of products is available on request.The measures are contained in the Public Health Alcohol Bill, which has introduced a range of interventions including minimum unit pricing and restrictions on advertising at sporting events.Brexit Freedoms Bill could deliver pint-sized wine bottlesIn a Telegraph article on the first day of June, Brexit Opportunities Minister, Jacob Rees-Mogg, was said to be “spearheading the drive to ditch unnecessary regulations” around the sale of alcohol.One of the mentioned regulations was that sparkling wine “can only be sold in traditional champagne-style glass bottles, complete with mushroom cork and foil”. The article states that regulations about bottle sizes could be scrapped, meaning wine producers could offer pint-sized bottles for the first time in half a century.Another rule that says drinks cannot be called wine if they are under 8% could be got rid of, meaning no and low-alcohol wines can be referred to as wine, instead of synonyms such as “wine-based drink”.The article states that:“The plans, set to be outlined in the upcoming Brexit Freedoms Bill, could be enacted swiftly because legislation giving ministers the power to make the changes has already passed Parliament.”Patrice Noyelle, President of Pol Roger Champagne, presents a pint bottle of champagne to the Churchill Museum and Cabinet War Rooms in 2008. CREDIT: Daniel JonesNo and low alcohol sales double in the UKAccording to alcohol market research group IWSR, sales of no and low alcohol products in the UK have doubled from 2016 to 2021, from $240m to $454m. Alcohol-free sales tripled from $52m to $184m.Emily Neill, head of research at IWSR, said promoting low-alcohol drinks was partly a commercial decision by companies:“What you’ve seen in markets such as the UK and US is consumers becoming much more conscious of their health…there’s a higher proportion of younger consumers who don’t drink at all or would like to moderate their consumption.”AB InBev said six years ago that it would aim for low-alcohol and no-alcohol beers to make up a fifth of sales by 2025, a target it admits it is unlikely to meet, with about 6% of sales currently from the products.Despite this, sales of no and low alcohol products are still very low in the UK. A study summarised in an IAS blog last year showed that of UK households that bought alcohol, only “0.92% also bought zero alcohol beer between 2015 and 2020” and only “2.17% bought low alcohol beer”.Alcohol Toolkit Study: updateThe monthly data collected is from English households and began in March 2014. Each month involves a new representative sample of approximately 1,700 adults aged 16 and over.See more data on the project website here.Prevalence of increasing and higher risk drinking (AUDIT)Increasing and higher risk drinking defined as those scoring >7 AUDIT. A-C1: Professional to clerical occupation C2-E: Manual occupationCurrently trying to restrict consumptionA-C1: Professional to clerical occupation C2-E: Manual occupation; Question: Are you currently trying to restrict your alcohol consumption e.g. by drinking less, choosing lower strength alcohol or using smaller glasses? Are you currently trying to restrict your alcohol consumption e.g. by drinking less, choosing lower strength alcohol or using smaller glasses?All past-year attempts to cut down or stopQuestion: How many attempts to restrict your alcohol consumption have you made in the last 12 months (e.g. by drinking less, choosing lower strength alcohol or using smaller glasses)? Please include all attempts you have made in the last 12 months, whether or not they were successful, AND any attempt that you are currently making.The UK Alcohol Alert (incorporating Alliance News) is designed and produced by The Institute of Alcohol Studies. Please click the image below to visit our website and find out more about us and what we do, or the ‘Contact us’ button. Thank you. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit instalcstud.substack.com
Uống có trách nhiệm là lựa chọn bản lĩnh đối với người trưởng thành. Trách nhiệm ở đây không chỉ với bản thân mà còn với gia đình, người thân và cả những người xa lạ.Lúc uống thì vui đấy, chén chú chén anh, nhưng sau đó là biết bao chuyện bi hài vì có mấy ai làm chủ được mình trong cơn say. Vậy nên, mỗi người cần biết uống có điểm dừng, đồng thời trang bị những tips để bảo vệ bản thân mỗi dịp uống rượu bia.Trong tập Cởi Mở Happy Hour này, hãy để bộ 3 Dustin, Minh Trang và Bartender Leo chia sẻ về những điều nên làm và không nên làm sau khi say, cũng như bí quyết để uống có trách nhiệm nhé.Đừng quên xem podcast này trên Youtube nữa nhé.Johnnie Walker là thương hiệu Scotch Whisky số một thế giới (theo IWSR), được yêu thích trên hơn 180 quốc gia.Được John Walker thành lập vào năm 1820, từ một cửa hàng buôn bán nhỏ, trải qua sáu thế hệ bậc thầy pha chế, Johnnie Walker đã tiên phong tạo ra những hương vị mới táo bạo, và vươn mình thành một doanh nghiệp sản xuất rượu whisky tầm cỡ quốc tế. Johnnie Walker hiện nay sở hữu một kho tàng whisky đầy phong cách, nguyên bản, và đặc trưng. Các dòng rượu whisky của nhà Walker từng đoạt giải thưởng bao gồm Johnnie Walker Red Label, Black Label, Double Black, Green Label, Gold Label Reserve, Aged 18 Years, XR và Blue Label. Với tổng doanh số hàng năm hơn 14 triệu chai được bán ra (theo IWSR, 2020), Johnnie Walker trở thành nhãn hiệu Scotch Whisky phổ biến nhất trên thế giới.#coimohappyhour #coimopodcast #vietcetera #JohnnieWalker #KeepWalking #drinkresponsibly18+
The low and no alcohol wine space is growing rapidly. Enough so that a company specializing in spinning cone technology to reduce alcohol, ConeTech, changed its name to BevZero. Debbie Novograd, CEO, and Kayla Winter, Director of Product Services & Winemaking, discuss the technology, the challenges of producing good no alcohol wine, and the market for low and no alcohol wines. Don't forget to support the show on Patreon and get access to our backlog of great episodes and show notes!Detailed Show Notes: Alcohol reduction technologiesReverse Osmosis - pass wine through filters, removes water and alcohol, can only bring down abv by a few % per pass, requires multiple passes to get to 0% (more taken out of the wine)Spinning Cones - creates thin film vacuum distillation with heat added (37C) to extract alcohol w/o cooking wine, only spends a few seconds in stillBevZero historyFounded in 1991 as ConeTech as a tool in the winemaker's toolbelt to adjust alcohol to hit a “sweet spot”Before 2018, >14% abv wines had a higher excise tax, alcohol reduction used to bring wines below 14%Spinning Cone technologyCan pull off different substances with different molecular weights (more than alcohol if desired)Small units (1,000L/hour) start at $1.5MGoLo tech starts at $500-650kDefinitionsLow alcohol wine: 5.5-10% abvNo alcohol wine: 0-0.5% abvUses of technology by geographyEurope - 99% for 0% abv productsUSA - until 2 years ago - 90% for alc adjustment, 10% for low/no alcUSA - 2022 - 30% low/no alc -> 50% in 2023Very large players doing adjustmentNo alc - mostly startups, recently, big players interestedMarket SizingNon-alc space $2B in 2021 -> forecasts range from $3.5 - 6B over next 10 yearsIWSR projects no/low growing faster (7% CAGR) vs. alcohol (1% CAGR)Wine has been slower growth North America no alc wine market - $450M in 2021Low alc mainly US (bigger than no alc) and AustraliaNo alc beer - 75% of total spaceProducing no alc wine challengingNeed suitable grape varieties for base wine - fruit-forward and aromatic work bestAcid, color, tannin get concentratedSparkling does well; bubbles mask the lack of weight (bubbles through forced carbonation)No alc is an FDA product - can add more ingredients (e.g., natural flavors, mouthfeel agents), must have a nutritional panelInitial no alc wines used bad base wine and added lots of sugar to compensateMany sweeten with grape juice concentrate, but trend is towards less sweet (now ~high 20g/L sugar)Price pointsOriginal products were $5-6/bottle, now up to $30/bottleMajority are in the $10-15/bottle range, largest customer does still & sparkling wine in the $25-30/bottle rangeConsumer use casesMain segment (70%) - people who still drink alcohol, drink both low and no alc winesAbstainers a small %Gen Z pushing growthLow alc targets lower calorie, lower carb segmentMeets a ritualistic need that non-alc fillsBranding and salesNo alc startups sell DTC, leveraging social media marketingLow alc has some big players - 50/50 develop new brands, some use existing Specialty online retailers for low/no alc Higher quality products will drive future growth Get access to library episodes See acast.com/privacy for privacy and opt-out information.
Khi nhắc đến bartender, nhiều người nghĩ đây là nghề chỉ dành cho nam giới, bởi tính chất cũng như môi trường làm việc. Tuy nhiên, không hiếm để gặp những bartender nữ. Họ không chỉ làm tốt công việc như nam giới, mà còn có điểm nhấn riêng thu hút sự chú ý của tửu khách.Trong tập 3 của Cởi Mở Happy Hour, host Dustin và Minh Trang sẽ chào đón một bartender nữ - Yến Ngân, đến từ Calmo - The Tonic Bar. Cùng nghe Ngân chia sẻ về câu chuyện trong nghề và “hóa giải” những lời đồn về bartender nữ nhé.Đừng quên xem tập podcast này trên Youtube. Johnnie Walker là thương hiệu Scotch Whisky số một thế giới (theo IWSR), được yêu thích trên hơn 180 quốc gia. Được John Walker thành lập vào năm 1820, từ một cửa hàng buôn bán nhỏ, trải qua sáu thế hệ bậc thầy pha chế, Johnnie Walker đã tiên phong tạo ra những hương vị mới táo bạo, và vươn mình thành một doanh nghiệp sản xuất rượu whisky tầm cỡ quốc tế. Johnnie Walker hiện nay sở hữu một kho tàng whisky đầy phong cách, nguyên bản, và đặc trưng. Các dòng rượu whisky của nhà Walker từng đoạt giải thưởng bao gồm Johnnie Walker Red Label, Black Label, Double Black, Green Label, Gold Label Reserve, Aged 18 Years, XR và Blue Label. Với tổng doanh số hàng năm hơn 14 triệu chai được bán ra (theo IWSR, 2020), Johnnie Walker trở thành nhãn hiệu Scotch Whisky phổ biến nhất trên thế giới.#JohnnieWalker #KeepWalking #drinkresponsibly18+ #CoiMoHappyHour #CMHH #Vietcetera #Podcast
From its early reputation as mothers' ruin to its prime spot in upscale cocktail bars, we tell the story of the juniper-infused spirit. And as the gin craze in the US and the UK shows no sign of slowing, we ask where the next global hotspots will be. Dr Angela McShane of Warwick University tells Elizabeth Hotson how and why gin drinking became popular in the UK and Sandie Van Doorne, from Lucas Bols - which claims to be the oldest distillery brand in the world - explains how the Dutch spirit, genever, fits into the story. Sean Harrison of Plymouth Gin explains how the company is taking on the new contenders in the market and we hear from up-and-coming brands; Toby Whittaker from Whittakers Gin and Temi Shogelola of Black Crowned Gin. Plus, we hear from Emily Neill, Chief Operating Officer at the IWSR which provides data and analysis on the beverage alcohol market. And a programme about gin wouldn't be complete without a cocktail; William Campbell-Rowntree, bar supervisor at Artesian in London's Langham Hotel, gives his tips for the perfect tipple. Presenter: Elizabeth Hotson Producer: Sarah Treanor *This programme was originally broadcast on July 13, 2021 (Picture of a gin and tonic with garnish; Picture via Getty Images)
Brought to you by The Real Voice - Mel Allen. Providing voice over for commercials, podcasts, explainer videos, eLearning, telephone systems, and more. Samples and demos at https://therealvoice.com Marcus Camby former basketball great toasted his strategic partnership with the White Lion Brewing Company on Thursday beside himself - with a glass of Marcus Camby New England India Pale Ale. The Basketball Hall of Fame also collaborated with the release. Camby, who went from the UMass Minutemen to 17 seasons with the NBA, was joined by White Lion founder Ray Berry for the announcement at the brewery's taproom in downtown Springfield. The Marcus Camby NEIPA is available at the brewery in Springfield currently and will be sold at the Mullins Center during UMass athletic events this winter. https://www.gazettenet.com/Umass-basketball-legend-Marcus-camby-pairs-with-white-lion-brewing-to-release-beer-New-england-IPA-44563253 The no- and low-alcohol beverage industry is currently valued just shy of $10 billion USD across 10 different key global markets according to IWSR, a beverage market and data analysis firm. It's on target to continue growing through 2025. In 2021, no- and low-alcohol beer, cider, spirits, wine, and ready-to-drink products expanded to hold 3.5 percent of the volume share of the entire beverage alcohol industry. No- and low-alcohol beer and cider is the largest sector of this industry. Non-alcoholic RTDs and spirits each are projected to see growth, along with non-alcoholic wines growing at a bit of a lower percentage. Low-alcohol wines are the only sector predicted to outperform their alcohol-free counterpart! https://vinepair.com/booze-news/non-alcoholic-industry-value/ And speaking of RTD's Bota Box is now in the ready-to-drink (RTD) category with the launch of Bota'Rita pre-mixed margarita wine cocktails. Bota'Rita Margarita RTDs launch at retail in March of 2022 with two flavors, Classic Lime and Strawberry. These are made using Bota Box, blended with real agave, lime juice, and natural flavors. According to the executive vice president of marketing for Delicato Family Wines, “Pre-mixed margaritas have become incredibly popular with consumers and are largely driving the growth of the pre-mixed cocktail category, which is one of the fastest-growing segments in the U.S. beverage alcohol industry”. If that's not enough each 1.5-liter carton of Bota'Rita generates 88% fewer greenhouse gasses to produce compared to the equivalent amount of liquid in glass bottles, the company reports and is made from post-consumer, 100%-recyclable cardboard fiber, printed with non-toxic ink and glued with cornstarch instead of synthetic glue. https://cheersonline.com/2022/01/18/bota-box-botarita-rtds/ Next time: The Boozebuddy Update continues on video! On Spotify, watch alongside the podcast, or head to the YouTube channel. Help me get a custom URL on YouTube by viewing, liking, sharing, and subscribing at https://www.youtube.com/channel/UC033VXK28YhXgJAYpHS-C_w Thanks for listening or watching, remember to like, review & subscribe! Head to BoozebuddyUpdate.com to leave feedback or get in touch with me! Remember - don't drink and drive, stay safe, drive sober and support the booze that supports your local community. --- Support this podcast: https://anchor.fm/boozebuddy/support
Le Figaro, Quand les animalistes veulent faire la peau au foie gras, 09/12/2021Quatre grandes villes ont déjà retiré le foie gras au menu de leurs réceptions sous la pression d'associations animalistes au premier rang desquels Peta.Dans un courrier envoyé à la mairie de Strasbourg, Peta écrit ainsi “en raison de la production importante de foie gras en Alsace, et de l'imminence de ses célèbres marchés de Noël – où des stands en font justement la promotion – un engagement officiel de votre part aurait un très fort impact! Ainsi, pourriez-vous mettre en place une politique interdisant de servir du foie gras dans vos locaux et lors des repas officiels offerts par la municipalité strasbourgeoise à diverses occasions?”. Peta a ainsi écrit un courrier similaire à une vingtaine de maires de grandes villes.Comme alternative au foie gras, les associations animalistes proposent de déguster du “faux gras”, qui est fabriqué à partir de tofu, champignon, levure et huile végétale.Si certains maires ont entendu le message de Peta et ont pris des décisions radicales (comme la maire de Strasbourg par exemple) il semble que les Français soient encore loin de passer au “faux gras”. D'après un sondage CSA pour le CIFOG publié récemment, 91% des personnes interrogées déclarent manger du foie gras et 75% ont l'intention de consommer du foie gras pour les fêtes cette année, soit 2 points de plus que l'an dernier.Par ailleurs, 14 associations, représentant plusieurs dizaines de milliers de chefs à travers tous les territoires de France et à l'international, se sont d'ores-et-déjà engagés auprès de la filière française du Foie Gras en signant le manifeste de soutien à la filière française du foie gras et un hashtag #TouchePasMonFoieGras a été lancé pour l'occasion. Les Échos, Les deux géants du foie gras Maïsadour et Euralis se rapprochent, 08/12/2021Alors que la filière foie gras a souffert ces dernières années suite à la multiplication des épidémies d'influenza aviaire, les deux leaders du secteur, les groupes coopératifs Euralis et Maisadour, réfléchissent à fusionner leurs pôles spécialisés dans le canard à foie gras. Les deux groupes représentent environ 45% de la production française de foie gras avec une production de 13 millions de canards gras chaque année. Les deux groupes ont également des marques fortes dans ce secteur : Delpeyrat et Comtesse du Barry (Maisadour) et Rougié et Maison Montfort (Euralis).L'article explique que la production de foie gras a quadruplé depuis le début des années 90 et que la filière souffre désormais de surproduction.Ils doivent toutefois obtenir l'aval des autorités de la concurrence pour un plan qui pourrait déboucher sur des restructurations Le Monde, La puissance politique du sucre, entre délices et dominations, 24/12/2021Un article très complet sur l'histoire du sucre et ses liens avec le capitalisme, la mondialisation, l'esclavagisme et la politique.Quelques chiffres pour commencer : entre le début du confinement et la fin du mois de mai 2020, les ventes de sucre ont augmenté de 30 % en France. Si la peur de la pénurie a probablement joué un rôle comme pour certains autres produits, une enquête réalisée par le Centre des sciences du goût et de l'alimentation a montré que cette période a favorisé le « manger émotionnel ».Comme le résume bien l'article, “le sucre raconte, à sa façon, la part intime de l'histoire des hommes et des femmes, de leurs joies et de leurs détresses, de leurs peurs et de leurs espoirs”. Mais surtout, “il est aussi, aux côtés des céréales, l'un des produits qui, à travers les siècles, décrit le mieux l'histoire des peuples, la violence des empires et la naissance d'une mondialisation dont il est un acteur central”. Le sucre a pendant longtemps été un “marqueur de distinction sociale et de richesse” et était réservé aux élites. Il est en effet source de plaisir et le goût sucré est devenu très tôt un marqueur social de pouvoir et un enjeu politico-religieux. Mais désormais il est présent dans tous les placards. A tel point que, depuis quarante ans, la recherche en sciences sociales s'interroge sur la raison pour laquelle “cet ingrédient jugé non essentiel aux besoins alimentaires cristallise autant les passions, au point de modeler les paysages et de peser sur les politiques publiques”.L'article propose ainsi un historique politique du sucre permettant de mieux comprendre l'ambivalence de nos comportements à son égard et d'éclairer l'origine des rapports de force dont il fait aujourd'hui l'objet. Le Monde, Des ventes record pour les maisons de champagne, 10/12/20212020 a été une des pires années pour la filière champagne avec “des pertes de 20 % en moyenne par rapport à 2019” et, début 2021, le Comité interprofessionnel du vin de Champagne pensait qu'il faudrait plusieurs années au secteur pour s'en remettre. Et bien contre toute attente 2021 s'annonce comme une année record.C'est ce que confirme Fabrice Rosset, PDG des champagnes Deutz, qui explique “en près de cinquante ans de métier, je n'ai jamais vécu une période semblable !”. Les conséquences sont visibles : ruptures de stock un peu partout dans les grandes marques, demandes de pays étrangers qui ne sont pas satisfaites, tensions sur le marché, des cavistes français qui ne reçoivent pas la marchandise qu'ils ont commandée… Cela se traduit évidemment au niveau des chiffres. Pour Deutz, c'est une hausse de 80 % des ventes pour la cuvée classique et de 40 % pour la cuvée prestige. Et au niveau de l'entreprise, comme le précise le PDG,“+ 35 % au global par rapport à 2019, qui était notre année record. En chiffre d'affaires global, par rapport à 2020, alors que la réouverture des frontières n'est pas totale et, même si tous les indicateurs ne sont pas au beau fixe, nous dépassons les 60 %”.Parmi les explications avancées sur les performances exceptionnelles de cette année : la consommation mondiale de 2020 aurait été supérieure aux expéditions des maisons de champagne. En d'autres termes, les grossistes, importateurs et cavistes ont vendu leurs bouteilles et laissé leurs stocks baisser. Ils ne les auraient reconstitués qu'en 2021. Autre explication : l'explosion du e-commerce, en France mais surtout à l'étranger où les ventes en ligne ont été multipliées par quatre dans certains pays. Enfin les habitudes des consommateurs dans certains pays ont évolué. C'est ce qu'explique Quentin Meurisse, directeur marketing pour les maisons Mumm et Perrier-Jouët, “Aux Etats-Unis, la cuvée Mumm “Grand Cordon ” est habituellement bue au restaurant. Pour la première fois, à cause des confinements, les Américains l'ont commandée en ligne et consommée à la maison. Quand les restaurants ont rouvert, ils y ont à nouveau acheté nos bouteilles mais ils ont aussi continué à en boire chez eux”. CNBC, People are paying top dollar for cocktails with no alcohol in them, 09/12/2021En 2020, l'industrie des boissons sans alcool a connu une croissance fulgurante, les consommateurs délaissant les soirées arrosées pour privilégier leur santé et leur bien-être. Alors que certaines personnes réduisent complètement leur consommation, d'autres optent pour des boissons qui ont le même goût que leurs boissons préférées, mais sans alcool.Mais la plupart des consommateurs de ces boissons n'abandonnent cependant pas l'alcool pour de bon. Selon une étude réalisé par IWSR, 58 % des consommateurs de boissons sans alcool ou à faible teneur en alcool continuent de boire de l'alcool, mais avec modération.Aux Etats-Unis, selon des données de NielsenIQ, les ventes de boissons non alcoolisées ont augmenté de 33,2 % en 2020, pour atteindre 331 millions de dollars. Les ventes de bière et de cidre non alcoolisés ont augmenté de 31,7 %, mais surtout les ventes de spiritueux non alcoolisés ont augmenté de 113,4 % au cours de la même période.Parmi les sociétés proposant des spiritueux sans alcool, l'article cite la société CleanCo. L'article parle également de Lyre's, une start-up fondée en 2019 et qui vient de boucler une levée de fonds de 20 millions de livres en novembre. L'entreprise est désormais évaluée à 270 millions de livres. New York Times, How Will Americans Eat in 2022? The Food Forecasters Speak, 28/12/2021Comme à chaque début d'année, chacun s'adonne à l'exercice des prévisions. Le New York Times en proposent certaines récoltées auprès d'experts du secteur. Pour cette année, comme le résume bien Anna Fabrega, qui a récemment pris la direction du service d'abonnement aux repas Freshly, “la contrainte engendre l'innovation”.Selon elle et d'autres experts de l'industrie alimentaire aux États-Unis, 2022 sera de nouveau une année pragmatique façonnée par les besoins des personnes qui travaillent à domicile et par la génération Z, culinairement astucieuse mais capricieuse, dont les membres veulent des aliments contenant des ingrédients durables et une histoire culturelle forte, préparés sans exploitation et livrés de manière neutre en carbone dans les 30 minutes.Voici les prédictions mentionnées dans l'article :Ingrédient de l'année : les champignons figurent sur de nombreuses listes de prédictions, sous presque toutes les formes, des champignons psilocybines (suite au regain d'intérêt pour les substances psychédéliques) aux pleurotes qui sont utilisées comme substituts végétaux aux coquilles Saint-Jacques.Boisson de l'année : les boissons des années 1980 (Tequila Sunrise, les Long Island Iced Tea…) reviennent en force remaniés avec des jus frais, moins de sucre et des alcools de meilleure qualité. Autre tendance : l'essor des “éco spiritueux”, fabriqués à partir d'ingrédients provenant de fermes locales ou de déchets alimentaires et emballés et expédiés selon des méthodes respectueuses du climat.La viande de poulet cultivée en laboratoire : les poulets à base de plantes proposés par des entreprises comme Impossible Foods et Beyond Meat sont arrivés récemment dans les épiceries et les restaurants.Les algues à la rescousse : le varech pousse rapidement, présente un profil nutritionnel intéressant et élimine le dioxyde de carbone de l'atmosphère et l'azote de l'océan. En conséquence, le varech d'élevage va dépasser le stade du dashi et des menus de certains restaurants haut de gamme pour se retrouver dans des aliments de tous les jours comme les pâtes.Nostalgie des bonbons : les nostalgies d'enfance de la Chine (le bonbon White Rabbit et les flocons de grésil) et de la Corée du Sud (la friandise en forme de nid d'abeille ppopgi et les pailles Apollo) feront leur chemin dans les caddies et les recettes de desserts et de boissons des Américains.La montée en puissance du robusta : face à l'envolée des prix de l'arabica, le robusta, qui est moins cher et plus facile à cultiver, va revenir en force. On le trouve notamment au Vietnam et en conséquence un nouveau style de café vietnamien est en train d'apparaître dans de nombreuses villes américaines.Une vaisselle savoureuse : la qualité des cuillères, baguettes, assiettes, bols et tasses comestibles augmente et leur prix diminue, ce qui marque le début d'une véritable révolution des emballages comestibles.La saveur de l'année : l'hibiscus, qui ajoute sa teinte cramoisie et sa saveur acidulée et terreuse à tout, des cocktails aux sodas en passant par les crudités et les yaourts.L'Inde en point de mire : les aliments régionaux de l'Inde feront l'objet d'une grande attention, avec des plongées approfondies dans les plats du Gujarat, du Kerala, du Cachemire, du Tamil Nadu et de la région d'Awadh.L'ambiance de l'année : un intérêt croissant pour la nature historique et culturelle de la nourriture et son impact sur le climat ne fera qu'ajouter à ce que les prévisionnistes disent être un nouvel accent sur la gentillesse et la compréhension.Au-delà des grandes tendances, l'article met en avant certaines autres tendances naissantes : le bacon Koji, l'alcool chinois baijiu, la soupe de nouilles laksa, le riz jollof, les graines prendront le pas sur les noix en tant que source alternative de protéines, un regain d'intérêt pour les fromages sans lait provenant d'un animal, le lait de pomme de terre, le moringa, les plats de petit-déjeuner taïwanais, le thé et les olives. Pour vous abonner à la newsletter Eat's Businesshttps://businessofbouffe.com/revue-de-presse-eats-business-newsletter
Globally, alcohol consumption is thought to have declined by 6% in 2020. And between 2020 and 2024 the “low and no” market is expected to balloon by 31%. But what's next for the sector? What will we all be drinking in ten years' time? And how can "low and no" overcome some of the challenges it faces? In this episode of the Table Talk podcast, Stefan Gates is joined by three experts to help answer some of those questions. They discuss why developments in alcohol-free wine have been slower than in alcohol-free beer, why a trace amount of alcohol means a drink is less likely to go to waste, and they tackle the big question: What should the low and no alcohol sector actually be called? They also try to predict what the alcohol-free trends will be in 2022 and beyond. Future-gazing is a fool's game - but let's do it anyway! Laura Willoughby MBE, Founder of Club Soda and the Mindful Drinking Festival The inspiration for Club Soda comes from Laura's experience of giving up drinking ten years ago. A campaigner at heart with a background in movement building and politics, she realised that one of the big sticking points was a way to support people to take a self-guided journey to change their drinking. Club Soda has over 70,000 individual members and nearly 80 brand members who they support through research and collaborative projects. They have built a drinks guide and they run the UK's only Mindful Drinking Festival which is now in its 8th edition. Rob Fink, Co Founder, Big Drop Brew In 2016 Rob Fink founded the world's first company to focus entirely on brewing alcohol-free beer – Big Drop Brewing Co. As a lawyer with zero brewing experience, he teamed-up with an experimental brewer (Johnny Clayton from Wild Beer) and the creative mind of school-friend and entrepreneur James Kindred. Together they applied left-field fermenting techniques that meant no alcohol needed to be extracted from the end product to meet the required maximum 0.5% ABV. Five years later he is selling over 4 million bottles of 0.5% ABV beer annually around the world and his beers have won over 85 international beer awards Between them, including 7 times ‘World's Best' at the World Beer Awards and beating full-strength rivals in blind-tastings. Thorsten Hartmann, Head of Custom Analytics, IWSR Thorsten leads the IWSR's custom analytics team, providing clients with data, insights and strategic advice to help them define, refine and build their global business strategies. Thorsten has an extensive background in FMCG consultancy and beverage industry market research. Previous roles include director of consulting for GlobalData (formerly Canadean), as well as consulting roles at IMES Consulting/ManSci.
Brought to you by The Real Voice - Mel Allen. Providing voice over for commercials, podcasts, explainer videos, eLearning, telephone systems, and more. Samples and demos at https://therealvoice.com Coming up on Saturday, December 18, California-based St. George Spirits will release a whiskey in partnership with Sierra Nevada. The new small-batch whiskey is distilled from Sierra Nevada's Ruthless Rye IPA. The batch was distilled back in 2013 and has been left to age in barrels for the last eight years. The finished blend also includes some of St. George's first Single Malt Whiskey from 1997. Look for it to cost about $75 a bottle and be fairly hard to find! https://www.thrillist.com/news/nation/sierra-nevada-whiskey-beer-st-george-spirits Ohio's Hoppin' Frog has a Collaboration too - this time with a barrel-aged BORIS beer (Barrel-aged, Royal Oatmeal Imperial Stout), made with Knoxville Tennessee's McScrooge's Wine and Spirits. You can try to get it through Hoppin' Frog's Rare Beer Club or at McScrooge's when it's released https://shop.hoppinfrog.com/beer-1/rarebeerclub2022 And consumers continue to pay top dollar for cocktails, beer, and wine with no alcohol. Research has now been unveiled that says many of those drinking these beverages aren't giving up alcohol for good though. Alcohol analysis firm IWSR said 58% of no- and low-alcohol consumers still drink but in moderation. The movement is being pushed by younger audiences who are more focused on wellness than prior generations, though it's trickling through to all groups of consumers. https://www.cnbc.com/2021/12/09/more-are-drinking-alcohol-free-cocktails-beer-and-wine-heres-why.html EXTRA - Unfortunately it's "last call" for Keurig Dr Pepper and Anheuser-Busch's joint venture Drinkworks. They announced yesterday that they're beginning shut down procedures. You can visit the link to see if you can get a reimbursement for one of their countertop drink maker machines. https://www.drinkworksrefundprogram.com/ The Boozebuddy Update continues on video! On Spotify, watch alongside the podcast, or head to the YouTube channel. Help me get a custom URL on YouTube by viewing, liking, sharing, and subscribing at https://www.youtube.com/channel/UC033VXK28YhXgJAYpHS-C_w Thanks for listening or watching, remember to like, review & subscribe! Head to BoozebuddyUpdate.com to leave feedback or get in touch with me! Remember - don't drink and drive, stay safe, drive sober and support the booze that supports your local community. --- Support this podcast: https://anchor.fm/boozebuddy/support
Your Insiders are Laurie / Oushinery / outshinery.com Nick / Wine Owners / business.wineowners.com Jonathan / Bottlebooks / bottlebooks.me Seb / Troly / troly.io Our predictions for 2022 on: Events Supply Chain Regulation Climate change and Social concerns E-commerce Wine Tech and VC funding https://www.linkedin.com/pulse/which-key-macro-factors-driving-global-wine-industry-/?trackingId=ZPL6EmD2sbtom6C1%2FKnn7g%3D%3D https://harpers.co.uk/news/fullstory.php/aid/29673/IWSR_report:_E-commerce_to_grow_[…]=e-mail&utm_campaign=Harpers%252Bnewsletter%252BIssue%252B1264 https://news.crunchbase.com/news/vc-funding-online-alcohol-sales-startups-wine-craft-cocktails/
It's This Week in Bourbon for Decmber 10 2021. Four Roses opens a new and newly renovated 15,000-square-foot visitor center. According to new research by IWSR, we're slowly but surely becoming a nation of craft spirits drinkers. Stellum™ Black: a limited-release premium expression is announcedShow Notes: Four Roses cuts the ribbon on the new visitor center at the Lawrenceburg facility Rye whiskey isn't an American Creation. From Lew Bryson over at The Daily Beast IWSR Drinks Market Analysis, we're slowly but surely becoming a nation of craft spirits drinkers Park Street Companies and American Craft Spirits Association (ACSA) release the fifth annual Craft Spirits Data Project American Distilling Institute has now opened the call for proposals The DISCUS was granted $1.12M to promote American spirits exports in 2022 Bardstown Bourbon Company's “World's Top Whiskey Taster” takes place December 11, 2021 Wilderness Trail Distillery plans to increase its production to 80,000 barrels a year Total Wine & More saw its revenue grow to more than $5 billion in 2020 Old Forester Distilling Co holds nationwide lottery for President's Choice Stellum launches Stellum Black Bourbon and Stellum Black Rye Wilderness Trail's first ever four-grain Bourbon whiskey will have a pink label Chicken Cock Cotton Club 20 year Canadian Rye Whiskey Heaven's Door Whiskey announced the Bootleg Series Vol III Booker's Batch 2021-04 Noe Strangers Batch Barefoot Wine and Oreo have come together to create a cookie-flavored red blend @fourrosesbourbon @thedailybeast @theiwsr @parkstreetcompanies @craftspiritsus @americandistilling @distilledspiritscouncil @wildernesstraildistillery @totalwine @oldforester @stellumspirits @chickencockwhiskey @heavensdoorwhiskey @barefootwine @oreo Support this podcast on Patreon
If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube, and visit my winery in the Finger Lakes at Missick Cellars. Episode 0027:Wine Reads – December 2, 2021https://wineindustryadvisor.com/2021/09/02/winemaking-hybrid-grapesTRANSCRIPTHi, this is Chris Missick, and welcome to Viti+Culture, and our segment Wine Reads, where we take a look at some of the most interesting, compelling, and even controversial stories and articles in wine. With harvest behind us and winemaking ongoing in the cellar, I had bookmarked a story from September, that I thought would shed a fascinating light on an entire category of winegrapes that many grape growers on the West Coast of the U.S., and certainly in many of wine growing regions around the world, have very little experience with, than is hybrid grapes. Although I personally farm vitis vinifera, Riesling, Cabernet Franc and Chenin Blanc, I work with growers and make wines from a wide variety of hybrid grapes here in the Finger Lakes. From Seyval Blanc, Vidal Blanc, and Cayuga, as white varietals, to Marechal Foch, De Chaunac, Marquette, Baco Noir, Chambourcin as red varietals. Some receive their own bottling, most are components in delicious, but cost effective blends, and all are worthy of more attention and some discussion. I’ve enjoyed some wonderful hybrid wines from Switzerland, and tasted some remarkable hybrid wines from places like Missouri, Michigan, and Tennessee. These varietals make winemaking possible, where vinifera otherwise wouldn’t survive or thrive. They also lend a new light on sustainability efforts, requiring less sprays, and less concern over certain aspects of canopy management or cold damage. Coming to us from the Wine Industry Network ADVISOR, Kathleen Willcox discusses these varietals in a piece entitled The Future of Winemaking is Hybrid, and details why “U.S. winemakers are seeking out non-vitis vinifera grapes.” Links to the article are in the shownotes, and I encourage you to check out the article. According to her bio, Kathleen Willcox writes about wine, food and culture from her home in Saratoga Springs, N.Y. She is keenly interested in sustainability issues, and the business of making ethical drinks and food. Her work appears regularly in Wine Searcher, Wine Enthusiast, Liquor.com and many other publications. Kathleen also co-authored a book called Hudson Valley Wine: A History of Taste & Terroir, which was published in 2017. You can follow her at @kathleenwillcox. So here we go:The Future of Winemaking Is Hybridhttps://wineindustryadvisor.com/2021/09/02/winemaking-hybrid-grapesBy Kathleen Willcox - September 2, 2021Why US winemakers are seeking out non-vitis vinifera grapes—Kathleen WillcoxThere will always be a place for conventionally produced vitis vinifera. But, in truth, more and more influential producers and consumers are looking for something with a little more soul, and a lot more edge.Hybrids—especially in the challenging grape-growing zone of the East Coast—have become ascendant for several reasons.First, more consumers are seeking out unconventional, organically grown wines. IWSR predicts that by 2023, about 976 million bottles of organic wine will be consumed, up 34 percent from 720 million in 2018.Younger wine lovers are especially keen to find wines produced from sustainably grown grapes, according to Silicon Valley Bank’s most recent Wine Industry Trends and Report, which stated “sustainability, health and environmental issues,” in tandem with concerns over “social justice, equity and diversity,” are driving the purchasing decisions of Millennials and members of Gen Z.Unfortunately growing classic vitis vinifera in certain East Coast regions is nigh impossible without nuking them with chemicals.But growing hybrids pretty much anywhere is arguably easier. And more eco-friendly.Thankfully, the pioneering work of scientists and early adopters of non-vinifera grapes have helped yield a new generation of growers, producers and consumers who embrace them.The Hybrid SciencePrograms at Cornell University and University of Minnesota have created thousands of new varieties of grapes designed to combat diseases and weather challenges. Grapes that emerge from these programs are typically crosses between so-called European vinifera, and others native to North America and Asia, like riparia, labrusca and rotondifolia.Cornell has been working on developing hybrid grapes for more than 100 years.“Genetic sequencing technology has come a long way, and in the past 10 years we have been able to use sequencing to quickly determine cold hardiness and disease resistance,” says Bruce Reisch, a professor who specializes in grapevine breeding. He joined Cornell in 1980, and since then, has released 10 new wine grapes and four seedless table grapes. He explains that they are not genetically modifying the grapes, merely determining which ones will flourish in challenging conditions, and pursuing the more promising hybrids.For wineries like Shelburne Vineyard in the Champlain Valley, where winters are harsh, springs rainy, and summers humid, the work of scientists like Reisch is nothing less than essential.“Shelburne has been planting hybrids since 1998, and while they pioneered hybrid grape growing in Vermont, we have all been thrilled to see how much the market has grown and developed,” says winemaker Ethan Joseph, who joined Shelburne in 2008. “We’ve learned how important site selection, careful vineyard management, and low intervention winemaking are. We treat our hybrids with as much care and thought as other growers treat their vitis vinifera, and that has allowed the terroir and the best qualities of these grapes to shine through.”Joseph’s ultimate goal is to eliminate the use of chemicals, a feat he says would be “impossible” if they grew all vitis vinifera. He’s most excited about Marquette (a Pinot Noir hybrid with notes of cherry, pepper and summer berries), Louise Swenson (a white hybrid with acidity, and floral notes), and La Crescent (a white wine hybrid with notes of apricot, citrus, and peach).In 2017, Shelburne went out on a limb and pushed aggressively into the natural wine and hybrid space with Iapetus. “That line has skyrocketed,” Joseph notes. “Now it comprises about 40 percent of our 5,000-case annual count.”Convincing the ConsumerColleen Hardy, co-owner of Living Roots Wine Co. in the Finger Lakes and Adelaide, concurs. She launched Living Roots in 2016, in partnership with her South Australian winemaking husband Sebastian as a kind of cross-global viticultural experiment.“We wanted to use grapes in both regions that are, first and foremost, climate appropriate,” Sebastian Hardy says. “In the Finger Lakes, that means Riesling, Pinot Gris, and Gewürztraminer, but also Aromella, Arendell, Rougeon, Regent and Petit Pearl.” The couple, who sells 85 percent of their production from their tasting room, doesn’t have trouble hand-selling their hybrid and hybrid-vitis vinifera blended wines. “Once we talk visitors through it.”Colleen Hardy says that finding high-quality hybrids is dependent on the grower. “We offer to pay more if they grow it with the same care that we expect with vinifera, and hold off on spraying,” she says“In the Hudson Valley, especially if you want to grow organically, hybrids are necessary,” says Todd Cavallo, who founded Wild Arc Farm in Pine Bush, N.Y. with his wife Crystal. “We lost our entire crop of Cabernet Franc and Pinot Noir in 2018. We replanted some of the Pinot Noir, but the rest we planted to hybrids.”Wild Arc’s one-acre estate vineyard is primarily experimental though; they source most of their grapes.“We are working with other like-minded producers who want organically grown hybrid grapes,” Cavallo explains. “A lot of [hybrids] have been grown for bulk wines, but we are promising growers that if they change their farming practices, we’ll pay more.”By working cooperatively, Cavallo and others hope that they can simultaneously increase the value of hybrid fruit, and change market perception. Philadelphia-based Alexandra Cherniavsky, a sommelier and consultant who finds distribution for wineries at restaurants, has seen the market for hybrid wines change firsthand. But she believes there’s still a long way to go before restaurants are ready to open their lists to hybrids.“Once people try wines made from hybrid grapes, they’re a lot more open,” she says. “They sell well in tasting rooms, where the winemaking team can explain their history and provide context.”But if they’re going to take off, they need to appear on more restaurant lists. “Wineries should approach local restaurants armed with the educational materials and context they provide at the tasting room. If they know how to explain them to diners, they’ll be a lot more liable to put them on the list,” Cherniavsky says.Not Just for Challenging ClimatesThe East Coast is hardly the only place hybrids are found. At Bells Up Winery in Newberg, Oregon, winemaker Dave Specter says that their Seyval Blanc is farmed with fewer chemicals than his vitis vinifera. And, the wines have achieved “cult status,” selling out every year.“We are the only planting of Seyval Blanc in Willamette Valley, and only the second in Oregon. It’s not only a part of our plan to diversify our vineyards and enable us to react to climate change, but also part of our larger push to appeal to younger, more adventurous consumers,” he says.A parallel movement, PIWI, is happening in Europe, although as Reisch explains, it’s slightly different.“Most of Europe does not have the harsh winters that we do here,” he says. “The hybrid programs there are inherently very different, because their grapes are being crossed with the goal of resisting different disease and weather pressures.”Some regions have yet to open the door to hybrids; they’re banned in France in wines with appellation names, but for a certain type of American winemaker—and consumer—that kind of prohibition only makes them more enchanting.____________________________________________________________________As a producer, I have experience many of these anecdotes firsthand. Year after year, our bold red blend of hybrid grapes, our crisp dry Seyval Blanc, our Charmat produced blend of hybrid whites, and our balanced but sweet Moscato made from Valvin Muscat, a grape developed by Bruce Reisch, are among our bestsellers. In our immediate region, our Seyval Blanc sees perennially brisk sales at off-premise retail locations. I craft these wines with the same dedication as every other wine, and consumers love them. They still do not receive the recognition they should from major wine publications, but they keep our customers happy, and that keeps us in business. Even I admit to stressing our production of vinifera varietals, from sparkling to still, and from white to red. It is afterall, what we personally grow. But I commend the three growers I work with in the Finger Lakes, that year after year, with drastically less inputs and nearly regardless of weather, grow and deliver clean and delicious fruit. When I left California to make wine in the Finger Lakes, people questioned why I made the transition. A major component for me was the sense of adventure, and feeling of it being a frontier. Frontiers introduce us to new things, they force us to think differently, and find new ways of addressing challenges. For a century, the Finger Lakes and much of the East coast has done that through developing grape varietals that suit the climate. Today, it’s done with those considerations in mind as well as with a thought towards preservation and conservation. Saving a pass through the vineyard with the tractor means one less spray, or more, and that means less compaction of the soil, and better soil health. Every little thing we do adds up, and just like that, a century of lessons from the frontier may impact the world of wine in the century to come. If you’re a wine writer, feel free to forward me an article for consideration at viticulturepodcast@gmail.com. I’m happy to look it over, and maybe even discuss it with you on the show. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe
[podlove-web-player post="2990"] Siempre será más fácil cuidar un cliente fijo que atraer y fidelizar nuevos. Tweet Definición: "Burlarse de" o "Simular a" la traducción literal.Es importante que sea igual de atractivo que un Cocktail. Características y Diferencias: Antes se trataba normalmente de bebidas en las que se mezclaban zumos, jugos, refrescos, y granadina u otros syrups lo que daba como resultado una bebida generalmente dulce.Hoy en día debido al gran auge de la abstención de consumo de alcohol de muchas personas, tenemos una gran variedad de posibilidades para preparar mejor calidad de mocktails.Y es lo que debemos hacer para lograr llegar a todo tipo de público, de hecho ya existen bares exclusivamente con todo el menú repleto de bebidas (incluidas cervezas) sin alcohol.Ojo que esto no es nuevo,(pre prohibición) pero su auge actualmente es grande.Beneficios: Más barato, No causa resaca, No tiene límite de edad para consumo, preparación suele ser más sencillaY es que quien visita estos lugares puede tener distintos motivos para hacerlo: Problemas de salud, actividad física, pérdida de peso, embarazo, vacunación contra el Covid, no le gusta el alcohol, o simplemente buscando bajar su consumo de alcohol.Y es que para pasar un buen rato en un bonito lugar no es obligatorio que haya alcohol.Existen empresas, como Pratt Standar Cocktail que hace un cóctel virgen al que tu puedes agregarle alcohol si lo deseas o beberlo así. Ya existen opciones deDestilados sin alcohol como las marcas Seedlip, Ritual Zero Proof, Tanqueray con variedades que representan Ron, Tequila, Gin, Whisky.Esta puede ser tu oportunidad de atraer mas publico a tu bar dándole más que las opciones básicas de siempre, pensar en un nuevo emprendimiento personal o simplemente mejorar la calidad de tus mocktails.De hecho ya es una tendencia en crecimiento a nivel mundial el consumo de bebidas con bajo volumen de alcohol.De hecho actualmente la gente está más informada sobre lo que consume y sus hábitos alimenticios buscan ser más saludables según IWSR.Aprovecha de subirte a esta ola antes de que sea tarde. Ahora ¿que puedes hacer para crear o mejorar tu carta de Mocktails?Pues comienza por entender al publico que te visita, explícales y déjales claro que hay opciones disponibles más que un refresco o jugo azucarado.Si ya tienes un menú piensa que es lo que más piden y si te han solicitado algo nuevo, qué características tiene.Piensa en cómo complacer a esos clientes que ya tienes con menús de temporada o variantes de los cócteles con alcohol que ya tienes.Osea elimina el alcohol de cócteles que se vendan mucho, crea nuevas mezclas agradables y poco dulces incluyendo de temporada.Agrega cervezas sin alcohol a tu menú.Es importante que tu mocktail se vea tan delicioso como tu cocktail más vendido, cómo te dije hace poco en el episodio del garnish, una mala decoración nos condiciona antes de probar una bebida o comida.Siempre será más fácil cuidar un cliente fijo que atraer y fidelizar nuevos.El blog de chicasbarra justamente hablando sobre esto, debaten sobre este tema y buscan de darle un mejor nombre que "burla-cocktail" y que así quien desee pedirlo no deba sentirse como que esta comprando droga o haciendo algo malo.¿Qué piensas sobre los cócteles sin alcohol? Links Mencionados en el Episodiohttps://www.twitch.tv/mezclandoexperienciashttp://detrasdelbar.com/comunidadhttps://youtu.be/wms57bXO0HwOtros links de interésLos equipos que usamos: Nikon D3300 = https://amzn.to/3g3BI54 Lente 50mm 1.8 = https://amzn.to/3fYmlek Microfono portatil = https://amzn.to/3p7xXQm Luz portatil = https://amzn.to/3g0JYD5 Microfonos para el Podcast = https://amzn.to/34IhskdNuestro alojador web: Siteground: http://detrasdelbar.com/hosting Prueba Canva Pro por 45 días: http://detrasdelbar.com/canvaproEpisodios Relacionados Si te gusta lo que escuchas ...
Mentioned In This Episode:IWSR report on on-premise losses IWSR report on consumer behavior post COVIDHave Qs or topics you want to see covered? Shoot the team an email via meghan.maydel {at} disruptrmedia.co.
From its early reputation as mothers' ruin to its prime spot in upscale cocktail bars, we tell the story of the juniper-infused spirit. And as the gin craze in the US and the UK shows no sign of slowing, we ask where the next global hotspots will be. Dr Angela McShane of Warwick University tells Elizabeth Hotson how and why gin drinking became popular in the UK and Sandie Van Doorne, from Lucas Bols - which claims to be the oldest distillery brand in the world - explains how the dutch spirit, genever, fits into the story. Sean Harrison of Plymouth Gin explains how the company is taking on the new contenders in the market and we hear from up and coming brands; Toby Whittaker from Whittakers Gin and Temi Shogelola of Black Crowned Gin. Plus, we hear from Emily Neill, Chief Operating Officer at the IWSR which provides data and analysis on the beverage alcohol market. And a programme about gin wouldn't be complete without a cocktail; William Campbell-Rowntree, bar supervisor at Artesian in London's Langham Hotel, gives his tips for the perfect tipple. Presenter: Elizabeth Hotson Producer: Sarah Treanor (Picture of a gin and tonic with garnish; Picture via Getty Images)
Plus, still working out the logistics of the podcast ..... on the podcast. It's called being efficient. By the way, if you have ideas for the pod, text Harry at (262) 345-2501. (
Ep. 111 - Le news dal mondo delle startup del vino e non solo, in questo episodio si parla di IWSR che acquisisce Wine Intelligence, di Uber che acquisisce Drizly, del nuovo vino prodotto da Ornellaia e Dalla Valle Winery tra Bolgheri e Napa Valley, ed infine del finanziamento monstre da 155 milioni di dollari che un fondo svedese ha fatto a Vivino. ---Unitevi al gruppo Telegram The Digital Wine o alla pagina Facebook. Mi trovate come WineRoland su Twitter e su Instagram. Altre notizie le trovate su https://blog.thedigitalwine.comPer finanziare il podcast e leggere approfondimenti, schede tecniche, report e rassegna stampa, potete abbonarvi alla versione domenicale della newsletter oppure diventare patrons:https://wineroland.substack.comhttps://patreon.com/thedigitalwineSponsored by Winearound.com---Credits:Sigla iniziale: The Secret Frickin Blues Plan (c)2012 by Admiral Bob CC 3.0 ft. texasradiofish, unreal_dm http://dig.ccmixter.org/files/admiralbob77/38038Soundtrack: The Third Two Men Blues (c)2016 by Stefan Kartenberg CC 3.0 ft. Admiral Bob http://dig.ccmixter.org/files/JeffSpeed68/54682 Sigla finale: Blue soul (with Harmonica) by Bluemillenium (c)2013 CC 3.0 http://dig.ccmixter.org/files/Bluemillenium/43145
Master Distiller from The Glenlivet, Alan Winchester, joins Pedro in the Whiskey Society at Seven Grand in Downtown Los Angeles (and yes, it's as good as their whisky!)--What we drank:The Glenlivet 12The Glenlivet NaduraThe Glenlivet 14The Glenlivet 15The Glenlivet 18The Glenlivet Enigma--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From The Glenlivet website:1822: The BeginningThe remote and isolated Livet valley made it ideal for illicit distillation. This is where our founder George Smith learned his craft. Hidden away from the Customs Officers and soldiers amongst the hills and abundant springs, George had time to distil slowly making a whisky that would soon become world renowned. In August 1822, King George IV arrived in Scotland for a state visit and asked to try a drop of the infamous Glenlivet whisky. An illegal dram it was, but even that didn't stop the King.1824: The smuggler of smugglersTwo years later and after a change in legislation, George saw his window of opportunity and rode to Elgin to get his licence to become the first legal distiller in the parish of Glenlivet. This didn't go down well with the illicit distillers around him and he was told he would burn along with his distillery. In a bid to protect himself from these sinister smugglers, he carried a pair of flintlock pistols with him at all times, making it clear he wasn't afraid to use them. His courage set the foundation for our whisky today. 1839: The Whisky BusinessBy the late ‘30's, The Glenlivet distillery was producing more than 200 gallons a week. This expansion meant our founder would soon need more employees. A few years later, Andrew Ushers & Sons of Edinburgh joined as sales agents, helping spread the word of the whisky.1852: The Rare Old GlenlivetOur reputation spread beyond the green hills of Scotland to the Smoky skies of London. When Charles Dickens wrote to his friend urging him to try the "rare old Glenlivet", he was recommending a single malt that went beyond his great expectations.1871: The Story ContinuesWith the passing of George Smith on November 27, the job of continuing his life's work fell to his youngest son, John Gordon Smith. He had been away training for a career in law but on the death of his father, he returned to pick up the reins of the business.1884: The IndentureWith other competitors desperate to take the name ‘Glenlivet' for themselves to capitalise of our notoriety, John found the solution in a small but powerful three-letter word. He fought hard for the rights and in 1884 we became the one and only The Glenlivet.1921: The CaptainWhen John's second great-nephew Captain Bill Smith Grant took over the distillery in 1921, he was met by two challenges: The Great Depression and Prohibition in the USA. However, as a decorated war hero from World War One, Captain Bill rose to meet these challenges head on. Even though production dropped during these tough years, the distillery emerged in a great position in the US market after the repeal of Prohibition.1933: The Train Pulls InAs Prohibition came to an end, Americans came forward; thirstier than ever for fine Single Malts. Thanks to Captain Bill's perseverance through the depression, we were in the perfect place to serve them a dram. One of our first major customers was the Pullman Train Company, who began serving miniature bottles on their routes, helping to spread our fine whisky across the continent.1950: The Most Popular WhiskyThanks to trains, planes, and automobiles, the middle of the century saw The Glenlivet account for half of the Scottish malt whisky sold in the US. Thanks to new jet-setters of the 50's, word soon spread to all corners of the world.2010: The New CenturyThe second turn of the century saw another vast expansion of our distillery, this time by our current Master Distiller, Alan Winchester. Having spent 40 years honing his craft, Alan is just the man to ensure the spirit of our founder lives on.2015: The InnovatorAlmost 200 years since our distillery doors opened, we crafted something new to celebrate: The Glenlivet Founders Reserve. Created by Master Distiller Alan Winchester, this fine liquid captures the distinct, smooth, fruity taste that George Smith first envisioned in 1824, and went on to be amass highest sales volume of any new Scotch product launched in the last five years (IWSR, 2016).Today: The GlenlivetTo this day we continue George Smith's vision to break traditions, set new standards and move things forward; selecting exceptional unique casks, finishes and liquids and delivering unique serves and cocktails to open up the world of single malt to all. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
© 2020-2025 Ivy Podcast Discovery LLC
