Podcasts about rtds

What does it take to build a breakout non-alcoholic beverage brand in today's ultra-competitive drinks market? For George Youmans, co-founder and Chief Revenue Officer of Hiyo, it starts with a crystal-clear brand promise: a stress-relieving, mood-boosting sensation they call “the float.”In just three years, Hiyo has grown into a category leader, selling over 500,000 cases annually, with +212% year-over-year retail sales growth — making it the #1 contributor to growth in the functional-other beverage category, according to SPINS. With its USDA Organic formulation, a national rollout in 946 Target stores, and a recent minority investment from Constellation Brands, Hiyo is cementing its place as a top player in the fast-rising functional non-alc space.In this episode, George shares:How Hiyo went from a bootstrapped pandemic idea to tripling retail revenue last yearThe role of e-commerce in Hiyo's early success, including a 10X sales leap in year two and 3X in year threeWhy the “floaty feeling” — not just functional ingredients — became the emotional core of the brandHow the team leverages its 500K+ DTC customer base to drive velocity at retail with targeted geo campaignsWhy Hiyo prioritizes rate of sale over door count, aiming for sustainable growth over splashy expansionHow packaging design — based on Californian sunset palettes — became a brand differentiatorThe importance of staying operationally lean while growing fast — and what George learned from early forecasting mistakesHow event partnerships with EDC, HARD Summer, and Breakaway Music Festival support liquid-to-lips trial with over 300,000 festivalgoersWhy George believes Hiyo can be for hard seltzers and RTDs what Athletic Brewing is for beerLast Call: On Last Call, we dive into a new per-capita wine consumption map from Visual Capitalist and the NIAAA — and what it reveals about:Why wine consumption is lowest in the Midwest and SouthHow D.C. became the nation's most wine-loving "state"The surprising disconnect between income, control states, and wine salesWhy tasting room visitation may be dropping in California — but rising in states like Michigan and VirginiaDon't miss our next episode, dropping on June 4.For the latest updates, follow us:Business of Drinks:YouTubeLinkedInInstagram @bizofdrinksErica 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 the 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.LinkedInInstagram @ericaduecyScott 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 Portfolio Development Director at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline 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, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

Summertime: when trends are born from the most unexpected places. Every summer, we at Barrel to Bottle are surprised by the hot sellers in beer, wine, spirits, RTDs, hard seltzers, hard teas…the list goes on. This week we're sampling what we think might be hot this summer.  Owl's Brew Hard Teal Seltzer Hopewell Sharp Japanese-Style Dry Lager Off Color Beer for Hell Firestone Walker Wandering Don collaboration with Odell Brewing Co. Hand on Heart Non-Alcoholic Rosé Kutjevo Grasevina High Quality Slavonia 2023 Bodegas Godeval Godello 2022 Domaines des Carlines Poulsard Cotes du Jura 2022 Nectar Hard Juice Variety 12 pack Dillon's Variety Gin Cocktail On the Rocks Sparkling Lime Margarita If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.

Dave and H share a kind of silly pour of silly Howler Head. It's a 'Flavoured Bourbon' that tastes like one of our childhood treats. So, Dave and H reminisce and chat about what makes a bourbon, bourbon, and what makes banana lollies a fun shooter.   Chapters 00:00 Introduction to Howler Head Bourbon 03:02 Tasting Notes and Flavour Profile 05:55 Bourbon Classification and Regulations 08:46 RTDs and Bourbon in Australia

Hosts Jim Shannon and Todd Ritter, connecting remotely from Colorado and Kentucky respectively, discuss recent happenings in the bourbon world and taste a couple of whiskies. Jim is in Colorado Springs for a Derby party, having flown out of Louisville on Derby Day. He mentions winning an exacta on the Derby race. He is sipping on Woodford Reserve Distiller's Select 90.4 proof, the annual Derby bottle, describing it as a traditional Woodford. He notes that at the Derby party, they were making mint juleps with Evan Williams Bottled-in-Bond, and while not his favorite drink, he partook. He even helped make the simple syrup. Todd is drinking Penelope Architect, the third in their series. It's a straight bourbon whiskey sourced from MGP, finished in French oak staves, bottled at 104 proof, and retails around $65. Todd finds it nice, noting the MGP cherry character and a "funky oak" from the French staves. They discuss Lost Lantern's new monthly subscription service, which recently launched after they had previously speculated about something similar. The service costs $90 a month plus shipping for a different bottle each month, special sign-up bottles, behind-the-scenes stories, exclusive events, virtual tastings, and early access to new releases. News from Buffalo Trace includes an announcement that they are adding an EH Taylor bottled-in-bond to the Buffalo Trace Antique Collection (BTAC). They speculate it will be a well-aged version and note that some EH Taylor bottles already fetch prices similar to BTAC on the secondary market. They express hope that these will be findable, perhaps requiring waiting in line as in past years. Other news includes the release of the new Wild Turkey 8-year 101, which is starting to hit shelves at an MSRP of $49. They note that 8 years is the minimum age, and it could contain older stock. They are looking forward to reviewing it and comparing it to the 70th-anniversary release. Whiskey Thief has released their 2025 Mayday Rye, a 7-year-old, 146 proof (hazmat) rye. It's available at their distillery in Frankfort and their new tasting room in Louisville, and they are now shipping to some states. The hosts praise Whiskey Thief's ryes. Jim mentions an upcoming interview and tour at Law's Whiskey House in Denver during his Colorado trip. He notes Law's has established itself as a pioneer in Colorado whiskey, particularly with their bottled-in-bond and American single malts. Jim's second pour is the 291 Colorado Rye Whiskey finished in Aspen wood staves and maple syrup barrels, the "M" release, at 122 proof. He finds it has a great maple sweetness and notes that 291 whiskies are generally easy to identify due to their unique profile. He mentions his son recently volunteered bottling and labeling at 291, noting things are going well for the distillery. Todd's second pour is Pikesville Straight Rye from Heaven Hill, 110 proof and 6 years old, retailing around $50. He considers it a classic and a great value rye. He recalls being introduced to it during an interview with Bernie Lubbers at the Evan Williams Experience. They briefly discuss the Heaven Hill rye mashbill used for Rittenhouse and Elijah Craig Ryes, noting different proofs and ages. They talk about recent trends, including the rise of ready-to-drink (RTD) cocktails, which are exploding in popularity, especially with younger consumers. They mention that the largest distillery in the US is now producing White Claw. While neither host is personally a big fan of seltzers or most RTDs, they acknowledge the market demand and hope bourbon is well-represented in this category. They also discuss the growing trend of THC-infused beverages, noting that hemp-derived THC under 0.3% by weight is federally legal. They express confusion about the health claims and draw parallels to the initial marketing of vaping as a safe alternative to cigarettes. They mention a recent barrel pick they did at James E. Pepper Distillery in Lexington for Bourbon on the Banks. They tasted three barrels and selected a bourbon, choosing one they felt would appeal more broadly, although they personally favored another with a great nose (vanilla icing, cake batter). They highlight the historical tour at James E. Pepper, discussing the distillery's long history and the role of James E. Pepper's wife. They note they also tried an excellent rye there aged 7-8 years. They discuss the recent move of RD1 Spirits to a new location and Macaulay Minton's Dark Arts moving into the old RD1 space, noting Macaulay's unique tastes and the interesting decor. They mention Sarah Algrim joining Macaulay. Beau Cumberland's Frankfurt Bourbon documentary is highlighted, with an upcoming screening on Friday, June 13th at The Foundry in Frankfurt, kicking off Bourbon Week. The screening is donation-based, with proceeds going to Frankfurt flood victims. Todd is the narrator for the documentary and receives praise from Jim for his narration skills. They hope to make the documentary more widely available in the future. Jim mentions researching a historical Shannon distillery in Shelbyville from the early 1800s. They recommend Beau Cumberland's YouTube page for short interviews and mini-docs on American spirits. Jim concludes by noting the pleasant "chest hug" from the 291 rye and acknowledging the late hour for Todd. Todd mentions a busy day with his son's soccer game. They wrap up the episode, encouraging listeners to find The Bourbon Road on social media and subscribe to the podcast. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode, we talk industry trends and data with David Jackson, Chief Operating Officer for the National Alcohol Beverage Control Association. Also known as NABCA, this is the official organization representing the 18 states and jurisdictions that operate with a government control model. Major topics include the continued rise of RTDs and THC drinks, which categories are in decline, and whether the alcohol industry is currently in a correction or something deeper and more worrisome.

Is the world ready for a Southside RTD? How are you gonna handle the minty flavor? What the hell is a southside supposed to taste like anyway? These were all questions Meredith Mills-Merritt wrestled with when she found the Original Southside. Based on her mother's famous cocktail recipe from Oklahoma, Meredith worked in secret to perfect the recipe before launching last year. She discusses the R&D process of getting the gin, mint and citrus just right, the thought process behind her small business model, and the graphic design that gave the world Southside's beloved mascot Squeeze.Plus, Bar Convent Brooklyn is fast approaching and so is The Speakeasy's 600th episode! Tickets are on sale now (and Patreon Regulars get in for free), so get yours now to see which bona fide celebrity guest is gonna be there for this landmark show. Book early to avoid disappointment!Follow Meredith at @meredithleahmerrittFollow the Original Southside at @drinksouthsidesThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy_PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comDon't forget to click SUBSCRIBE and RATE the show if you can. 

In just five years, The Finnish Long Drink has grown from a quirky imported concept to one of the fastest-scaling RTD brands in the U.S.—crossing 2.7 million 9L cases in 2024, up from just 33,000 cases in 2019.In this episode, Evan Burns, co-founder and CEO, shares the story of how he and three Finnish co-founders turned a legacy Finnish beverage — originally invented for the 1952 Helsinki Olympics — into a U.S. juggernaut. With 52,000 retail doors across 46 states, investors like Jay-Z's Marcy Ventures, and a growing fanbase that spans demographics, Long Drink has become one of the biggest breakout hits in spirits-based RTDs.In this episode, Evan shares:How The Finnish Long Drink grew 50%+ year-over-year through focused execution and simple, consistent brandingWhy “availability and awareness” are the two metrics that drive every business decision — and how the team measures cold box placement, displays, and social tags dailyWhy Long Drink keeps it SKU set small — and why Evan believes "flavor isn't innovation"The origin and impact of viral marketing moments — like the #PantsDrunk campaign during COVID and $5 Venmo bar activationsHow organic celebrity interest from actor Miles Teller, DJ Kygo, and golfer Ricky Fowler led to authentic, long-term brand ambassadorshipWhy Long Drink turned down multiple VC offers and focused on velocity-driven growth with strategic capital partnersHow the team grew to 110 employees, prioritizing on-the-ground brand ambassadors and salespeople over corporate hiresThe real reason Evan says they'll never make a pumpkin spice Long DrinkLast Call: This week, we explore the overlooked (and often underestimated) world of fruit wines — and why smart wineries should be paying close attention. States like Michigan, New York, Virginia, and North Carolina are growing incredible fruit beyond grapes, and making some pretty compelling fruit wines. Should they lean into it? We discuss.Don't miss our next episode, dropping on May 7.For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica 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 the 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.LinkedInInstagram @ericaduecyScott 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 Head of Search at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline 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, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

I've surprised myself with my reaction to this plan to open a bottle store right across the road from the bus interchange, in central Christchurch. But I think it's a terrible idea. And it's a gut thing. Seeing all the stuff that goes on in the central city, my gut tells me that that's probably the last place you'd want a bottle store. I'm surprised by the way that I feel about it because, normally, I'd probably look at this proposal and think that if people are going to buy booze, they'll buy booze. And, normally, I'd probably say that there's already booze available in town, so why have a problem with a bottle store? But I'm different on this one. And I'm not alone. The police. Health bosses. They're all against it. So is Liz Gordon, who is with the Communities Against Alcohol Harm group. She says the bus interchange is one of the most crime-ridden areas in the country and it's not an appropriate location for a bottle store. I don't know about that claim about the interchange being one of the worst places in the country for crime. But I agree with her with that it's not the area to have a bottle store. She's also opposing another proposed bottle store just down the road on the ground floor of an apartment block on the corner of Manchester and Cashel streets. And I'm with her on that one too. Where this has come from, is the owners of the Fresh Choice supermarket in The Crossing want to open-up a bottle store next door to their existing business. I know the people who are pro the bottle store will say that there's an alcohol ban in the centre of town so it's not as if people would be able to buy alcohol and start guzzling it outside. My response to that would be, yes, there is an alcohol ban. But there's also a ban on people having their dog in town with no lead - but people still do it. All sorts of things are banned - but people still do them. And it's not as if there's a dire shortage of places to buy alcohol in the centre of town. Another person opposed to the new bottle shop is Medical Officer of Health Dr Cheryl Brunton. She says there are already 10 other off-licence locations within one kilometre of the proposed site and 19 locations in close proximity where drinks can be bought over-the-bar. The argument in favour of the bottle store is that there are way more people living in the central city these days and it makes sense to be able to buy the type of alcohol that you can't get at the supermarkets. So your spirits and your RTDs. And I get that argument. But there's enough going on - particularly in that part of the central city - without needing to add a bottle shop into the mix. It's being reported today that, in their licence application, the supermarket owners say they don't anticipate any alcohol-related problems from the bottle store, if they get approval to open it. But they would say that, wouldn't they? As if they'd say anything different.See omnystudio.com/listener for privacy information.

Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. Audra Cooper, Director of Grape Brokerage, and Eddie Urman, Central Coast Grape Broker at Turrentine Brokerage, discuss key grape and wine industry trends, from oversupply and vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts, and future trends, emphasizing innovation, industry collaboration, and better marketing to stay competitive. Resources:         REGISTER: 4/5/25 Fungicide Spraying: Evolving Strategies & Grower Insights Tailgate 258: 5 Ways Certification Makes Brands the SIP | Marketing Tip Monday 259: Winegrape Market Trends of 2024 265: How to Stand Out on Social Media in 2025 268: How to Tackle Leadership Transitions Successfully Turrentine Brokerage Turrentine Brokerage - Newsletter Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Amid news of oversupply and decreased demand, the wine industry has an opportunity to adapt to the changing market. [00:00:11] Welcome to Sustainable Wine, growing with the Vineyard team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director. [00:00:22] In today's podcast, Craig McMillan, critical resource Manager at Niner Wine Estates. With Longtime SIP Certified Vineyard, and the first ever SIP certified winery speaks with Audra Cooper, director of Grape Brokerage and Eddie Urman, central Coast Grape Broker At Turrentine Brokerage, [00:00:41] they discuss key grape and wine industry trends from oversupply to vineyard removals to the growing necessity of sustainable certification. They explore regional dynamics, bulk wine market shifts and future trends. Emphasizing innovation, industry collaboration, and better marketing to stay competitive. [00:01:01] If you love infield education and are on California Central Coast on April 25th, 2025, please join us at the fungicide spring tailgate hosted at Cal Poly. In San Luis Obispo, California, Dr. Shunping Ding will share updated results from a 2024 study on fungicide programs using bio fungicides and their impact on grape yield and berry chemistry. Then we'll visit the Cal Poly Vineyard to explore new powdered mildew management technologies and discuss fungicide spraying programs. With farmers from throughout the central coast to register, go to vineyard team.org/events or look for the link in the show notes. [00:01:44] Craig Macmillan: Our guests today are Audra Cooper. She's Director of Grape Brokerage with Turrentine Brokerage. And also, Eddie Urman, who's Central Coast Grape Broker with Turrentine Brokerage as well. And thanks for coming back. This is part two of a, of a, of an episode here. So, I really appreciate you folks making time to come back. [00:02:00] Audra Cooper: Thank you for having us back. We're excited to join you once again. [00:02:04] Eddie Urman: Yeah, thanks for having us. [00:02:05] Craig Macmillan: So Audra, let's start with you. In our last conversation . [00:02:17] And that was kind of where we left it that then started a conversation amongst the three of us afterward. We were like, okay, there's a lot more to talk about here. So let's do it. [00:02:24] Can you give some examples of what you mean by getting ahead of changes? [00:02:30] Audra Cooper: I think it's a sound business strategy to always try and stay ahead of the curve regardless of what component of business or what industry you're in, right? It's just a, a good strategy to have and a good philosophy to have. It's really important in this industry to continue to stay relevant and in order to stay relevant, you have to stay within the trend or ahead of the trend. [00:02:51] Being behind the eight ball is, never a good thing . You need to be ahead of the curve. A good example of that is sustainable certification. And we still have these discussions on the daily and Eddie, you can talk to this too about how often we have to talk about if you're not sustainably certified, you are cutting your buyer pool, probably roughly in half, as I mentioned in the previous podcast, and you're limiting yourself. [00:03:18] And the majority of the practices, most growers are probably already doing, and they're just not going through the certification process and getting that done. And if you look back a little over a decade ago, it was something that wineries were paying, you know, 25, 50 per ton more for, they were paying a premium. [00:03:36] And then it became more of a, this is really nice to have. And so more and more growers We're doing it as a point of differentiation in their marketing. And now today it's almost a necessity. It's no longer something that's necessarily going to get you a premium price for your grapes. It's also not necessarily a point of differentiation any longer. [00:03:55] It's a need to have. [00:03:57] Craig Macmillan: Yeah, Eddie, do you have anything to add to that? [00:03:59] Eddie Urman: No, I think that's a great example. , Audra offered up. [00:04:02] Craig Macmillan: So there's, trends around that, and there's a lot of certifications now, and I agree, I think a lot of folks don't need to be afraid of whatever the certification is, because you're probably doing a lot of those things already, a lot of common practices. [00:04:13] I think that's an interesting insight that now it's kind of becoming expected or certainly a requirement for a lot of wineries. [00:04:19] Let's talk about changes in acreage. That's where we left off last time when we were talking about the difference between vineyard removals, which have been suggested, recommended, et cetera, by a number of folks in the industry as we just are in oversupply period I've heard estimates that we may have 30 to 35, 000 acres of grapes, more than we need based on current demand. [00:04:40] how accurate do you think that is? , how bad is it on the supply side? [00:04:45] Audra Cooper: Well, I think you have a couple parts to that question, right? Let's dissect that a little bit and start with, we just got back from the Unified Wine Grape Symposium in Sacramento, and of course, during the State of the Industry, Jeff Bitter gave his annual synopsis of the nursery survey that they do annually on how many vines were sold, and they do a, A lot of data work in regards to what were removals and his number that he reported over the last two years was 37, 500 acres have been removed from the state of California. [00:05:15] He believes based on their research that another 50, 000 acres need to be removed to reach the point of balance, assuming that consumption stays at its current rate or drops just a tiny bit. [00:05:29] And when we look at our information internally, now we don't do a survey like Allied does, but we're tracking a lot of information, both with our winery partners as well as our grower partners in regards to who's doing what, and our number's a little bit higher, but we also go back four years technically going back to 2022, our number for the state of California is closer to about 50, 000 acres that have been removed, and, you know, I would argue that If consumption stays flat, certainly there will need more removals, but I don't know about 50, 000 acres more. [00:06:04] That seems like an awful lot of acres that need to be removed. If his numbers are right, that would put us back to Basically global recession numbers, which would be around 500, 000 acres bearing.  [00:06:16] Craig Macmillan: right. in the Grape Crush Report, which is an annual report that's put out by, uh, California Department Of Food and Agriculture and the National Agricultural Statistics Service, there is a non bearing acres section in there, which I always find very interesting. Are we able to glean anything from that data in terms of what's been sold, what we think's gonna go back in, et cetera? [00:06:39] I want to put a timestamp on this. So this is being recorded first week of February, 2025. So the unified was in 2025. The report that's coming out is going to be for the 2024 year. [00:06:48] What can we learn from that non bearing acreage report?  [00:06:51] Audra Cooper: So there's two different reports. the acreage report will be coming out a little bit later in the year. We're going to have our crush report come out on February 10. I think you can glean two pieces of information, but both are very similar. And that is how much acreage has actually been removed and how light the crop truly was, particularly in the coastal regions for 2024. [00:07:10] And so when we look at, for example, a 23 bearing and non bearing acreage information from the state of California they're reporting 446, 000 acres of bearing wine grapes. And if you take that at, say, 7 tons an acre, that's 3. 12 million tons. And we know with certainty at 7 tons an acre, That acreage seems pretty low. [00:07:35] It doesn't seem realistic. So unfortunately, because it's a voluntary report when it comes to bearing versus non bearing acres, I do think that the state's probably about two years behind on real data trends. And so unfortunately right now, if you were to use that report as, you know, an analysis of the industry, you'd probably be a bit off. [00:07:54] Craig Macmillan: got it, got it. Are there trends in what varieties are coming out and what varieties are going back in? Because that's often been the driving force for removals and replants, is chasing the marketplace. Are we seeing that kind of thing in California? [00:08:11] Audra Cooper: Yeah, you know, I'll I'll touch on this a little bit and then turn it over to Eddie. It's, it's really difficult to predict in our industry how and what and when to plant, right? Because you are following a trend and a trend that you're going to be lagging behind in trying to meet because of the amount of time it takes to get a crop and a crop that is productive. [00:08:31] And so oftentimes we're abridged, Yeah. Yeah. too far behind in regards to consumer trends. When we look at the central coast as a whole, there's certainly some segmented dynamics on what's being removed versus planted. And, you know, a good place to start, of course, is Paso. Eddie, do you want to talk a little bit more about that? [00:08:51] Eddie Urman: Yeah we do see some trends of, varieties, being pushed out more frequently than others. You know, for the Central Coast, a couple that come to mind are, Zin, Pinot Noir Merlot is one that historically came out. If it's still there, still going out, and then more specifically, old vines is probably the more specific categories. You are seeing a lot of Cab being pushed, that are old vines, but likely to go back into Cab if it gets replanted. [00:09:17] Audra Cooper: that's an interesting trend, because when we're looking at what was purchased based on the survey numbers that Jeff Bitter reported, he was talking about 12, 000 acres being planted based on their survey in 2024, and an overwhelming percentage was still red varietals, which really bucks the trend on what we're seeing observing boots on the ground. [00:09:41] What we've mainly been seeing planted are more alternative whites and niche whites like Grenache Blanc, Pinot Grigio Astrotico, you know, very specific alternative whites in which they're trending with DTC and kind of smaller producers. Certainly we still see some redevelopment of Cabernet as well as Pinot Noir and Chardonnay, not so much on the red blender side or Merlot. [00:10:06] Those seem to be being pulled out and not redeveloped. [00:10:09] Craig Macmillan: Are we seeing any changes or trends around Okay, I'm pushing out Cabernet. I'm going to replant Cabernet. , am I going to replant the same amount of Cabernet? Am I using this as an opportunity to plant new ground? Do we have any information about that kind of thing? [00:10:24] Audra Cooper: Yeah, I mean, to give you hard data would be challenging. I don't know that anyone really has, a hard, fast calculation of what they do and don't do in regards to, the varietal makeup of a redevelopment. And I do want to clarify, I think there's a common misconception, particularly in the coastal regions that This is new net acreage. [00:10:43] It's not new net acreage. A lot of this is redeveloped acreage, but it will be higher in productivity based on, you know, better vines, healthier vines, better spacing, new farming technology, and so forth. And so we'll have new net supply based off that acreage. In full production. When you look at the new developments, though, and it was save paso cab, for example, it's really difficult to say, Oh, well, let's do 50 percent cab and 50 percent red blenders. [00:11:14] I mean, that's a tough decision to make. And you're really making a a pretty risky bet. I think for most people, they're going to plant to the site and also to the trend in the market. And so oftentimes, for example, again, Paso Cab, you're still going to have Cabernet largely go back in on those redevelopments. [00:11:31] When you look at Santa Barbara County, I think they're diversifying a little bit more than they had been in the past. You're not largely just Chardonnay Pinot Cab. You're also seeing alternative reds and whites being planted in that area. Monterey County, when you look at that region, it tends to be a little bit more mixed bag, but still largely chardonnay then in the southern Monterey County area, cabernet and red blenders. [00:11:54] Craig Macmillan: Do you have anything to add to that, Eddie? [00:11:56] Eddie Urman: As far as the rate of what's going back in the ground, you know, in acres. I think as far as East Paso goes Monterey County, Santa Barbara County, we're seeing contraction as far as more acres coming out that are going back. The only area we do see more plantings that are new, it is in the West side of Paso. And it's substantial. I think there's a good amount of acres that have gone in the West side. [00:12:17] Being from the growing side, I think we always wanted to diversify away from Cabernet and Paso Robles specifically, but the reality is the majority of people still want to buy Cabernet. So if anything, I'm worried that growers expect other varieties to try to diversify their portfolio that might not match the demand. [00:12:37] Craig Macmillan: Right, right. And speaking of demand. , we're talking about land and grapes, what's the current state of the, the bulk wine market where you'd expect a lot of the sovers to go where are we kind of at and what do you think are going to be the impacts on the bulk wine market with the replanting? [00:12:53] Audra Cooper: currently right now, listed available with us is about 28 million gallons. We anticipate that it will climb to probably 30, maybe past 30 million gallons at the peak of listing this year, which is typically early summer. In large part, that's still 2023 vintage. However, we do still have some 21, 22, and of course now new 24 is being listed. [00:13:18] The rate of listing is not being eclipsed by the rate of, you know, attrition decline in regards to bulk wine being removed from the market, whether that's through sales or higher and better use internally for those who are listing it. So we still have an off kilter balance there and certainly dramatically an oversupply and that dynamics likely to continue for the next couple of years until we see consumption increase and, and therefore increasing demand for new products. [00:13:45] Typically when we've seen these large increases in availability, what's gotten us out of it is the negotiants who are developing new brands, particularly when we look back to the premiumization sector. We saw a lot of middle tiers, you know, the likes of Duckhorn and Joel Gott and several others who were growing programs that they may have had for a couple of years, but they were very small and they've broadened those to other Appalachians or California and went to the bulk market first to kind of grow those programs before they started grape contracting. [00:14:16] So we're going to need to start seeing that trend in order to clean that market up. [00:14:19] Craig Macmillan: And so that's, that's basically good news, you think, for the bulk wine supply going down the road. [00:14:23] Audra Cooper: I think. In the future, it is in the short term. It's rather painful to have that amount of availability, right? We've been tracking this for the better part of three decades, and there's never been a single calendar year in which we've carried this amount of inventory, particularly going into last harvest, it was the highest inventory we'd ever seen in our tracking. [00:14:44] Keep in mind that this is what's listed available for us. This is not going out and taking inventory of what everyone has in tank that they're not necessarily going to bottle or they don't have a program for. So you can easily maybe double that number and that's what the likely availability is. [00:15:03] Craig Macmillan: Eddie what do you think is going to happen with pricing on on bulk wine? Yeah, I know that you're a specialized in grapes. But obviously those growers are concerned about what's going to happen to those grapes. From the grower side, how attractive is it right now to turn product into bulk wine, do you think? [00:15:21] Eddie Urman: I would say it's very, very, very much not attractive. Uh, we would. Not advocate for that in most scenarios for growers at this time regarding bulk pricing, you know, bulk wine, obviously we have bulk people who have better insight than Audrey, but in general, it's not going to be good. We don't, we don't foresee an increase in price as. we're obviously seeing an increase in supply of bulk wine, that typically is going to still have more downward pressure on price. And as far as growers bulking wine, it's, I think, a very risky game right now. You know, bulk wine does have a life expectancy, to Audra's point earlier. And, know, if you bulk it now, you have to sell it eventually to make your money back. [00:16:02] And then on top of that, you have to carry those costs with today's interest rates.  [00:16:06] Craig Macmillan: Right, right. So, prices for bulk wine right now, I'm guessing have been on the decline for probably a couple of years. Is that accurate? [00:16:13] Audra Cooper: Yeah, that's an accurate statement. If I were to really think about how long they've been on the decline, I would say probably mid, mid calendar year 2023 is when we start to see the downturn of the market be very, you know, impactful on pricing and overall demand. And of course, increasing inventory is really when that trend started. [00:16:34] I want to kind of go back to what Eddie was talking about regarding you know growers making bulk wine and and how risky that is, you know, we have a saying internally and it's so Elementary, but it's so applicable to these times. Your first loss is typically your best loss or your least loss and so it's really important when you're looking at alternative to market Whether or not you're actually going to be able to optimize how much investment you have in that product, and more often than not, when you're making grapes into bulk wine as a grower, you're not going to have the wherewithal to compete with a competitive set, other wineries, or large growers whose business models incorporate making bulk wine as a producer. [00:17:15] So you really end up being on the losing end of that game. [00:17:19] Craig Macmillan: Eddie, do you see price pressure on growers? Are prices being negotiated down or contracts being changed or not renewed? And if so, does that vary by region, do you think? I know you specialize in the Central Coast, but just from what you know. [00:17:34] Eddie Urman: I think for the Central Coast, it's easy to say that there's still unfortunately more cancellations or evergreens being called and their contracts being executed. There is some activity of people being willing to look at stuff and even make offers, which is good news, but typically it's at a lower pricing. [00:17:51] Craig Macmillan: This is for both of you if I'm a grower and I'm facing this situation both what I can get for my price and then also what the chances are of me selling my stuff on the bulk market, is this a situation where we're maybe better off not harvesting all the crop or mothballing some vineyards for the short term? [00:18:08] Eddie Urman: Yeah, I mean, I think in general, the less we pick this upcoming season that doesn't have a home, you know, the better off if it's picked for, uh, a program where it's actually needed, that's great, but bulking one on spec or taking in more fruit because it's cheap or very, you know, very low cost is not going to be a good thing. good overall thing for the industry. [00:18:30] As far as mothballing, we've talked a lot internally. This is where the conversation came in last time about making tough decisions and being intentional about how you're going to farm or you plant going into the season as a grower is, you know, mothballing is very controversial. [00:18:45] I think for our team, as far as whether it truly works and can you truly come back after it's done, if you're mothballing a Vineyard that's at the end of his life expectancy. You're probably just delaying your pain one more year. Cause it probably will not come back. If you're mothballing a five year old vineyard, maybe it's something that's a different story, but a real tough decision. [00:19:06] Mothballing a young producing vineyard most people are not in that situation. [00:19:12] Audra Cooper: Yeah, I mean, I want to expand a little bit on the, the mothballing and not harvesting fruit. I think it's really important that, you know, while this is a rather negative time in the industry and it's really easy to be very pessimistic. I do want to be optimistic about the needed outcomes and the solutions and the pain that's still rather prevalent in our industry to get kind of to the other side of being healthy. [00:19:36] I do want to be optimistic about some of the newer plantings that we've seen basically since 2012. There is a lot of new to middle aged vineyards that I really hope continue to stay in the ground. They need to stay in the ground because they are the highest and best fit for some of the newer style products in wine. [00:19:54] And we need to be able to continue to keep our wine quality elevated. And so while certainly there's vineyards that need to be removed or, or mothballed and taken out of production, there's also the flip side of that where there's a huge need for some of the. better vineyards and the more sought after vineyards or the vineyards that are priced right for the program that they're going into. [00:20:16] So this is kind of a double edged sword in the sense that yeah, we need plenty of production to be pulled out of the supply chain, but at the same time there's a huge need for very specific supply. So I want to be very careful in classifying those items. [00:20:30] Craig Macmillan: Right. And that brings me to my next question Audra there must be regional differences. Yeah. Yeah. In these patterns, I would assume some areas maybe are a little bit more protected from this kind of contraction or, or expansion over supply and others probably really bearing the brunt. I would guess. Do you see patterns at the state level? [00:20:48] Audra Cooper: I see patterns at the state level, but I can even bring it down to the central coast, even so far down to like even Paso right now. And Eddie and I have been talking about this a lot. You know, we saw a huge uptick in available inventory for east side AVA Cabernet and red blenders and even some of the white. Over the last two years, particularly last year in 2024, [00:21:11] and now we're seeing that dynamic shift from the east side climbing and available inventory. And now the west side is where we're seeing most of our listings come from over the last couple of weeks. And so we're now seeing it kind of push into more of the premium luxury tiers as far as this oversupply and the contraction and the kind of the pain points. [00:21:29] And so we are moving through the channels. Which I know again is, is difficult to hear and it's a very negative position to be in the industry, but it's also a sign that the market and the supply chain is moving through what it needs to move towards in order to come out the other side of this thing on a healthier end. [00:21:48] We comment on this a lot where. You know, it's going to get worse, dramatically worse for a short period of time before it gets better. And we're starting to see kind of the beginning of that position. [00:21:58] Craig Macmillan: What about the San Joaquin Valley? San Joaquin Valley? [00:22:02] Audra Cooper: is actually typically leading the charge in regards to our market, particularly our supply aspect of things, both in grapes and bulk wine. And so when we see A retraction in our industry or oversupply. We typically see it in the interior of the central valley first And when we see kind of a new, Growth stage we see it over there first as well And so they're ahead of us by one to two years Currently and then it kind of follows into the central coast and then up into the north coast and what i've seen Historically when you look back at markets and you look at kind of the time horizons of these things how? Long they live and what pushes the momentum of these markets. You'll typically see it last longer in the Central Valley, tiny bit shorter in the Central Coast and a lot shorter in the North Coast. The North Coast usually doesn't see quite as long of a pain period as the other two regions do. And there's, there's a lot of reasons that we probably shouldn't get into today because it would be a whole nother topic of conversation. [00:23:00] But I do think that the Central Coast right now has got another challenging year ahead of it. But also I think that the on ramp to a more positive industry is a little shorter than what I think people are giving credit for too because a lot of the work is being done, we just got to get through these major pain points first. [00:23:19] Craig Macmillan: We know that consumers drive demand for wine and hence wine grapes but are there other economic forces or political forces or regulatory forces that put pressure on this grape market aside from just consumer demand? [00:23:32] Eddie Urman: again, but 1 of big 1s is, put, it could put pressure to the positive or negative on our industry. We don't really know yet. It's still to be determined. when I read this question, the other thing came to mind to me is, is from a grower's perspective ensuring that you're growing. The compatible correct grapes for your region or varieties or it's staying within where you need to be. If the market for, for example, Chardonnay went through, went to the moon, it doesn't mean everyone in Paso should plant Chardonnay, [00:24:00] even though that's the hot variety, right? [00:24:02] It wouldn't be the best variety for most areas of Those are some of the quicker things that come to my mind. I'll probably elaborate. [00:24:10] Audra Cooper: I think to expand upon that, certainly regulations regarding, you know, water usage and irrigation is is a huge factor. And, and Eddie, you could probably do an entire podcast on that particular topic. And I'm sure that you guys have actually, Craig in addition to that, you really look at the economic environment in which people are growing grapes and producing wine. [00:24:32] And the economy of it is getting, you know, more and more difficult. The margins are getting much smaller. You can argue that more often than not people are taking losses year over year. And that puts a ton of pressure on their cash flow. In addition to that, when you look at the lending environment as well, that's become a lot more say, non conducive to being able to continue with business. In a lot of cases, [00:24:57] we have a handful of clients, if not more, who are questioning, do I prune because I don't necessarily have the same operational loan that I've had over the last couple of years and I've been taking low grape prices in order to survive to the following year, but you can only do that so long before it catches up to you. [00:25:14] And then we have another group or another segment of clientele who will prune, but may end up having to throw in the towel sometime, you know, mid summer or sooner because they don't have enough capital to continue with the grapes or you know, not sold. And then you look at the producer side on the winery side, and, and they too are getting crunched. [00:25:32] You know, we often talk about how low grape prices are, but we forget that, you know, wineries are getting crunched on their bottle price as well in order to nationally distribute. You know, what you see on the shelf as a price point does not necessarily mean that that's a price point to that producer. So the economies of this industry are getting more and more difficult every single year. [00:25:52] Craig Macmillan: Eddie, especially, are you seeing trends towards things like mechanization to try to keep costs down? [00:25:58] Eddie Urman: Yeah, absolutely. I mean mechanization and then automation and the vineyard or two, the , you know, hottest topics so here. And people were definitely making the efforts to try to implement those as they come available. The difficult thing can be oftentimes it's investment in equipment. That's very expensive and you have to truly consider is it going to, is it economically feasible to invest in that equipment and what's the payout time going to be based upon the amount of acres you're farming or how many passes you can do with that piece of equipment. So we're, we're seeing it happen, which is great. [00:26:31] It's innovation and it's heading us in the right direction, but at this point, a lot of it is still quite expensive and not everyone could participate for cost reasons. Yeah. [00:26:41] Craig Macmillan: Going forward, we've talked about this a little bit in terms of how different regions are kind of more paying for longer and some a little bit less and et cetera. And this then translates into the wines that are out there. Audra, you'd mentioned you know, the potential of negotiants to come in and help to alleviate the market. [00:26:59] That's definitely what happened in the nineties from my memory. We saw a lot of negotiate brands pop up because there was a plentiful supply for some of those years. Are there things that companies or government or grower associations, are there things that organizations could do to advise growers or help move people in the right direction in terms of kind of what they need to do? Is the viticulture consulting community? Taking these things into account Eddie, let's start with you, [00:27:29] Eddie Urman: that's a big question. there are plenty of people giving good advice in the industry and growers do have resources to reach out to, but it's very difficult to hear information that doesn't. Align with what you would like to do, right? So taking out our emotions from this from the equation and say, okay, does it really make sense to do this or to do that? Where where's that going to leave us and is that going to be in a position? To move forward in a better, know in a better new industry or new, you know New time in this industry when things rebound there's information out there, but it is difficult extremely difficult right now for growers and wineries to make decisions [00:28:09] Craig Macmillan: Yeah. That's the challenge when you have something like this, where it's individual decisions that lead to mass outcomes. It's hard for me as an individual to say, okay, well, I'm going to do my part. I'm going to keep these 10 acres out of production. Especially when I can see that I could sell to somebody. It's a tough go. Go ahead, Audra. [00:28:24] Audra Cooper: So I'm gonna go off on a tangent here a little bit. [00:28:26] Craig Macmillan: do. [00:28:28] Audra Cooper: I don't know, you might not welcome this one. So, you know, some people know this about me. I'm a pretty big Tony Robbins fan. And, You know, for some of you who don't know who that is, he's a self help guru that does a lot of different events and has written a lot of books and he has a philosophy and a saying that he utilizes through most of events, which is where focus goes, energy flows. [00:28:51] And unfortunately, we have not done the best of jobs being positive about ourselves in the industry, out there in the media, that ultimately is consumed by the masses. And so, I've been on this huge bandwagon about, when we're talking to the media, obviously we need to be rooted in reality, but we need to be as optimistic as we can about who we are and what our why is. [00:29:16] And I think oftentimes when we have these downturns, and this one's a pretty deep one, admittedly. That's the rooted in reality, right? But in these downturns, we tend to turn very, very pessimistic and we fail to remember that to some degree or another. We've been here before, and there have been a lot of innovations and activities and work and leadership that have pulled us out of it, and so we need to remember our history a little bit, I think would be my recommendation there, and I think a lot of the associations do a great job In reminding everyone what the historical background is and in some of our why Paso Robles Wine Country Alliance is a great example of what an association can do for a region on a national and international level. [00:30:03] I will continue to sing their praises because I think they've done a beautiful job in what they've done over the last 15 years. When you look at You know, what's happening from a government and regulation standpoint, you know, we have to band together as a community and be loud voices. We can't just rely on our neighbor or our representative to be our representative voice. [00:30:25] We need to make sure that we continue to be out there and loud. The other thing too is. We have a community, but we have a tendency to not keep collaboration consistent, and I would love to see our industry collaborate a little bit more, particularly on social media. I know that there's a lot of people probably listening to this right now thinking, why is social media even a remote solution? [00:30:48] But the amount of consumption from the younger generation that are now of drinking age that have not adopted wine as a beverage of choice, consume a huge amount of social media, more than they do TV, more than they do reading, more than any other culture. aspect of information gathering or any other platform that's available to them. [00:31:10] And we have an opportunity to band together and collaborate and change the algorithm regarding wine on social media. And I love to see us do that. We haven't done it. And there's various methods of doing that. And again, could probably be another podcast. I'm by no means the foremost expert on that, but our collaborative efforts. [00:31:27] We'll just drop that because I don't even remember exactly [00:31:30] Craig Macmillan: I think that's sound advice And it's always been a challenge. We do have some statewide Organizations that have that mission. They have a lot on their plate But I agree with you. I think that that is definitely the route or it seems to be the route There's more more research coming out that's showing that Not just the time but also like where people get their news You know, it shows you how important that is to them, how important , that venue is to them. [00:31:55] Eddie Urman: 1 of the things for me to extrapolate on that a little bit. What Audra was talking about is unified at the industry hot topics. Um. Rock mcmillan talked for a minute. The ceo of silicon bank about the wine industry Not itself and taking market share from itself, but taking market share from wine from beer from spirits They've clearly done that to us. [00:32:18] I mean It's a competition. It is what it is, and we've not done a great job marketing To younger, younger generations, everybody knows that everybody repeats it, but what are we going to do about it? And how can we as an industry figure out how to do a better job getting people exposed to wine, getting people to enjoy wine? [00:32:37] Audra Cooper: Yeah, I like that, Eddie. It's time to get aggressive and it's time to re enter wine in the conversation of culture and being part of the daily lifestyle. We've let it kind of fall by the wayside and it's time to get aggressive about what wine can be and was and should be here in the near future. [00:32:57] Craig Macmillan: right. You'd mentioned, you know, what's happened in the past. Audra, are there lessons that we learned that we are forgetting from 20 years ago or lessons that we should have learned 20 years ago that might help us now? [00:33:11] Audra Cooper: it's, that's an interesting question, and I think it is a great question of merit, because history does tend to repeat itself I think we need to get better about predictive trends, and I don't know what the answer is to that, I just know that we need to do that and again, we, we kind of talked about it early in the podcast here that, you know, it's really hard to plant a trend, because you're usually behind the eight ball on it. [00:33:38] And I think that we need to get better about how we plan for the future. I think we forget that, you know, Robert Mondavi and the Gallo's and, and countless others who came before us really went out. To the masses and marketed wine, not just their brands or their programs. They were out there to make sure that they were representing the wine industry and the product that we produce first and foremost. [00:34:06] And so I think there's that element. It's not necessarily missing, but it's not loud enough and it's not aggressive enough. And so we definitely need some leaders to come forward in that regard and really push the initiatives. That we fought so hard to stay in business for. When you look back historically to, I think we have a tendency to kind of do the blame game a little bit. [00:34:28] Like, you've planted too much over there on the coast and you've removed too much of the northern interior and you're charging too much up there in the north coast. And the reality is there's a place. For everyone to play and instead of being the competitive set that we are, again, to Eddie's point that Rob McMillan made as state of the industry, we should be looking at how do we take market share from our competitors, which are beer and spirits, RTDs, and so forth, not from each other. [00:34:57] Craig Macmillan: Yeah, that makes a lot of sense. It sounds like it's a time when we need to see some new leadership step up or some folks to take leadership roles which is always kind of scary. [00:35:08] Audra Cooper: It is. It's, it's, you know, here's the, the beautiful thing about emotion though. It's usually a call to action. So if we get scared enough. Someone will do something and I think we're just about there, and, and there's probably people working in the shadows that we're not aware of that will probably come forward here soon, you know, there's great leadership at CAWG level with their association as well as the Wine Institute, they're working hard every single day to be lobbyists , for our industry and to be making sure that they're representing our issues and finding solutions, solutions. [00:35:40] You know, one of the big things that I've learned over the last couple of years, particularly this last year, is, is that we are all responsible for our future and making sure our future is compelling. And so we need to be supporting those associations and paying attention to the relevancy of the information that's out there. [00:35:55] Craig Macmillan: Yeah, that's excellent. This is a, again, kind of a, kind of a tangent and it may not lead anywhere, but I, I just had this thought. You were talking about sustainability certifications and how important they are for growers now. Do you think that communicating the sustainability story of wineries and probably done at an individual level and then spreading out from there do you think consumers would respond to that? [00:36:17] Eddie Urman: Yeah it's hard to say because marketing is not my forte, but I, it sure seems like with the trends as far as health conscious and all this, I think it would resonate with them. It really should. And it's something we should probably capitalize on more as an industry in general. Yeah. [00:36:33] Craig Macmillan: That's interesting. Well do you have, does anybody have like a final message or one thing you would tell growers on this topic? Audra, [00:36:40] Audra Cooper: Well, we covered a lot of topics today, and I think I'll leave everyone with the same thing I said earlier, Where focus goes, energy flows, and if we're focused on the negative, and we're focused on how tough the industry is right now, that's where we're going to be. If we're focused on solutions, we'll find one that works, and it's going to be different for everyone. [00:37:04] Everyone's solution may look a little bit different. This is both an individual and industry wide issue that we're facing currently. with the downturn in the industry and the extreme oversupply. But I have faith that the work that's already being done will pull us out of this. We just need to get innovative in how we market to new consumers. [00:37:26] Craig Macmillan: That's great. Where can people find out more about you folks? [00:37:29] Eddie Urman: on our website. , you can get our information on there and reach out and contact us. Anything else Audra. Right. [00:37:44] Audra Cooper: Year you can go to our social media Turrentine Brokerate or you can find me at GrapeBroker on Instagram. You can also call us or email us or text us if you'd like, or smoke signal us too, although please don't carry fires. [00:37:50] Craig Macmillan: Anyway, right. Well, thank you so much. I guess today we're Audrey Cooper she is a director of great brokerage at Turrentine. Brokerage and Eddie Urman, who is the central coast, great broker Turrentine. Thank you both for being here and having such an interesting conversation. It's an important topic with a lot of question marks, lots and lots of questions, but I think we had some good things come out of it and I really appreciate it. [00:38:11] Audra Cooper: All right. Thank you.  [00:38:17] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by wonderful laboratories. Wonderful laboratories. Operates two state of the art high throughput laboratories to support pathogen detection and nutrient analysis. The team provides full service support to customers with field sampling, custom panels, and special projects. Their customers include pest control advisors, growers, consultants, seed companies, backyard gardeners, researchers, and more. [00:38:45] Make sure you check out the show notes for links to Turntine brokerage. Their previous interview on the Sustainable Winegrowing podcast, that's number 259, wine Grape Market Trends for 2024, plus other sustainable wine growing podcast episodes, including 265. How to stand out on social media in 2025 and 268 how to tackle leadership transitions successfully.   [00:39:10] If you'd like this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. [00:39:16] You can find all of the podcasts@vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. Until next time, this is Sustainable Winegrowing with the Vineyard team.   Nearly perfect transcription by Descript

Guinness is synonymous with U.S. St. Patrick's Day celebrations. National ambassador Ryan Wagner joins the Brewbound Podcast to discuss preparation for the holiday, how the Splitting the G viral phenomenon has played a role in the brand's upward trajectory and introduces it to new consumers.    Wagner also discusses the on-premise rebound following the pandemic, what goes into creating a perfect Guinness pour and consumer learnings in recent months.   Plus, the Brewbound team discusses the latest news coming out of Constellation Brands' Gold Network Summit with distributors, the New England Craft Beer Summit and the financial picture for the Brewers Association.    Jess, Zoe and Justin also play Another Round or Tabbing Out on recent beyond beer innovation plays, including Constellation's Rule of Five hard punch; Boston Beer's Sinless vodka RTDs and Just Hard Squeezed FMB; and Barrel One's latest crossover brand with Crystal Light Vodka Refreshers.

We are dipping our toes into the world of Ready to Drink cocktails. We are joined on this episode by Chris and Luke, co-owners of Not Pizza. Not Pizza is a locally produced RTD that consists of 2 seltzer drinks and 2 non-carbonated drinks. Chris and Luke talked to us about how they got the idea to start this venture, how they got the name Not Pizza, what goes in to producing RTDs and marketing it. We got the chance to enjoy the Orange Seltzer and the Iced Tea varieties.Support the podcast by donating at Anchor.fm/bestbestfriendspod/supportCheck out the live stream at Twitch.tv/bestbestfriendspodcastSave $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPODRemember to Subscribe, Rate and ReviewUNTAPPD - @BestbestfriendspodINSTAGRAM - @BestbestfriendspodFACEBOOK - @BestbestfriendspodTWITTER - @BBFPodEMAIL - BestBestFriendsPod@gmail.com

With many macro headwinds for the wine world, Gino Colangelo, founder of Colangelo PR, felt the negative and often poorly fact-checked press around alcohol and health posed an existential threat. Teaming with Karen McNeil of The Wine Bible and fellow PR leader Kimberly Charles, they founded Come Over October, a campaign to create a positive narrative around wine. With freely available media assets and over 120 partners, the movement, in its first stretch, has shown the power of focusing on the positive elements of wine.  Detailed Show Notes: Macro wine challenges include marijuana, Ozempic, and RTDs, but “no alcohol is healthy” messages from WHO and other gov't organizations potentially pose an existential threat to the industryCome Over October (“COO”) foundingCampaign to advocate for wineCommission research - 60%+ 21-39-year-olds would change consumption if alcohol health guidelines changed, 60%+ participate in Dry January or Sober October (which equates to 17% of the year)Karen McNeil, writer of The Wine Bible, got backlash over post against Dry January and ideated Come Over OctoberKimberly Charles, owner of an SF wine PR firm, joined as co-founderStarted the company in spring 2024 (Come Together, a Community for Wine) as a mission-driven company to advocate for wineFundamental principlesHad to reach consumersNo negativity towards other alcoholic beveragesInvolve everyone in the wine worldThe goal for success: turning the narrative around wine positive (e.g., more articles on the social benefits of wine)Measured by impressions of negative vs. positive articles about wineIn a battle for hearts and minds vs just getting the facts rightAsked for two things from partnersModest check - $1-10k to pay for campaign, website, social media, media asset creationActivation - use campaign assets (free to all) to run a COO campaignExample activationsTotal Wine - in-store signage, direct marketing, social media postsConstellation Brands - bought in-store radio ads for 800 Kroger stores under the COO banner (promoting Kim Crawford, Meiomi, & The Prisoner with Karen McNeil doing voiceover) and reversed negative sales trends in storesJackson Family - free tasting, events, cash support for COOCampaign success metrics120 companies participated>1,000 retail stores engaged (e.g., Kroger, Total Wine, Gary's)~$100k donated media (e.g., Wine Enthusiast, Vinepair, Wine Spectator)Next Campaign - Spring 2025Focus on the food messageDifferentiate wine as food vs alcoholContinue togetherness messageBring in chefs, restaurantsThen roll back into OctoberWould like to hire a Director to run the companyHealth debateLoneliness epidemic - 30% of males don't have close friendsWine has a unique ability for positive wellness in bringing people togetherDoes the industry need a positive health message/research to turn things around truly? (e.g. - wine → better relationships / friendships → stress reduction → better health)60 Minutes show on The French Paradox (1991) changed the wine world and led to 30+ years of growthNot yet seeing health impacts of marijuana usage as it has only been legal recentlyContact info: info@comeoveroctober.com or gcolangelo@colangelopr.com Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

When we think about Dry January or making any non-alcoholic cocktails, we usually think about the spirits or liqueurs that we use in drinks. But how often do you think about the bitters?Coming in tiny little bottles, where you might only use a drop or two, it's easy to forget that bitters are technically alcohol. Most bitters commonly on the market sit around 35-45% ABV, and although you are only using a small amount, this can derail your non-alcoholic efforts. So, understandably, non-alcoholic bitters brands are becoming more and more popular. One such brand is the New Orleans-based El Guapo. also makes non-alcoholic mixers, syrups and RTDs. All-natural, with no-GMO ingredients, and female-led, the brand also makes non-alcoholic mixers, syrups and RTDs.We talk to El Guapo founder Christa Cotton about creating non-alc bitters, incorporating flavours and what it means to straddle the world of cocktails and non-alc.

In this episode of Business of Drinks, Erica interviews Rocco Lombardo, president of Wilson Daniels, a luxury wine importer and marketer. Despite formidable industry-wide headwinds, Wilson Daniels achieved over 6% revenue growth in 2024, expanding its sales to $250 million — while the broader wine market contracted.  How did Rocco and the Wilson Daniels team come out ahead?  In this episode, Rocco shares: Why Burgundy, Piemonte, Tuscany, and value sparkling wines are among the fastest-growing categories in the portfolio. Strategic initiatives that have fueled growth, building on the portfolio's strong foundation of family-run wineries, sustainable practices, and deep market discipline. How Wilson Daniels grew from a West Coast-focused company to a national powerhouse with a $350+ average case price for its brands at wholesale. How Wilson Daniels uses storytelling and authenticity to engage consumers with the rich histories behind its luxury wines. Rocco's insights into market challenges, including tariffs, shifting consumption trends, and competition from emerging categories like RTDs and cannabis. Last Call:And don't miss Last Call, where Scott, Caroline, and Erica discuss what they're drinking this winter — and why. The category-spanning selections might surprise you! Don't miss our next episode, dropping on January 15. For the latest updates, follow us: Business of Drinks: LinkedIn Instagram @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 the 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. LinkedIn Instagram @ericaduecy 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. LinkedIn 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. LinkedIn If you enjoyed the conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach more listeners passionate about the drinks industry. Thank you!

As a holiday bonus episode, we bring you craft beer pioneer Sam Calagione, where he and Harry discuss their new collab pale ale with the Grateful Dead, the state of RTDs, the ailing on-premise dive bars, and more. ================================= 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. -Audio/Video feeds at https://linktr.ee/beernet -Articles referenced at beernet.com -Socials: @beerbizdaily #beernews #beerindustry #beer

Ready to have a BALL? The Cold Cans boyz class it up with a variety of RTDs from the BuzzBallz lineup. They invent and trademark a new drinking game and Joey does a photoshoot with his sweet dog. Whipshots return.

There are continued calls to tighten alcohol laws in New Zealand. The growing trend of online deliveries has made advocates worried, with a study finding a large portion of alcohol deliveries bypassed ID checks. Meanwhile, Auckland's new alcohol policy, starting December 9, will reduce sales hours and tighten regulations on new liquor licenses. Across the ditch, New South Wales is looking to introduce new rules to regulate pre-mixed alcoholic beverages, especially those with candy-like flavours and colourful packaging. So, should there be more restrictions around the sale and advertising of alcohol in New Zealand? Today on The Front Page, we speak to Alcohol Healthwatch executive director, Andrew Galloway on where we should scale up restrictions first, and later to New Zealand Alcohol Beverages Council executive director Virginia Nicholls for the industry's reaction. Follow The Front Page on iHeartRadio, Apple Podcasts, Spotify or wherever you get your podcasts. You can read more about this and other stories in the New Zealand Herald, online at nzherald.co.nz, or tune in to news bulletins across the NZME network. Host: Chelsea DanielsSound Engineer/Producer: Richard MartinProducer: Ethan SillsSee omnystudio.com/listener for privacy information.

Brewery owners and managers are struggling to find new drinkers. Younger consumers aren't interested. RTDs, whiskey and tequila are having a moment. CBD, THC and functional beverages are carving out their share. Waters are exploding. And craft beer is stuck in a sea of sameness, desperate to stand out. What if there was a checklist of 40 marketing and sales tactics that could change the course of your business? And each one took just minutes to execute? The team at Market Your Craft wants you to have the tools and best practices to find new sales quickly for your craft brewery or cidery. Not next quarter. Not even a month from now. Starting tomorrow! We've distilled years of working with brands like yours into a blueprint for successful marketing and sales in today's challenging market. We'll provide step-by-step instructions for unleashing the power of your: – Brand Website – Public Relations – Events and Activations – Social Media Engagement – Sampling and Demos – Integrated Sales Channels – High-Performance Marketing Strategy Conquer your fear of marketing! Start by storytelling what makes your brand different. You have what you need to jumpstart next-level sales growth right in front of you. We'll help you prioritize the strategies and tactics. Presentation attendees have access to 15 Complimentary Guides, with proven tools to attract new drinkers, build momentum and capture new sales in this environment. Market Your Craft is a virtual team of experts in storytelling your craft beer brand. We've worked with some of the most iconic brands in the beverage industry, including Sierra Nevada, BJ's Brewhouse, Jim Beam, Maker's Mark and others. Led by Scott Kolbe, industry veteran of 20+ years, our goal is to help you become more discoverable in today's crowded market. We measure success by how quickly we provide your internal team with the tools needed to drive traffic, build engagement and capture sales. Huge thanks to CDR BeerLab + ABS Commercial for all your support on our Fall Virtual Conference. Join us in-person for CBP Connects San Diego Half workshop, half networking San Diego, CA | December 10-12, 2024 Grab your spot now at http://cbpconnects.com/

Almost four months to the day, on the 30th of June, headlines were trumpeting a police crackdown on boy racers. In Wellington, police issued 138 infringement notices, 19 vehicles were taken off the streets, five vehicles were seized by bailiffs because of unpaid fines, three were impounded, 11 were either pink or green stickered due to compliance issues, 420 people were breathalysed, one person was arrested, and a stolen Subaru was seized. From one boy racer gathering in Wellington. On that same weekend in Canterbury, 171 infringement notices were issued, 33 vehicles were pink or green sticker due to safety issues, seven people arrested for disorderly behaviour, four people summoned for excess breath alcohol, one person had their license suspended, six vehicles were impounded. Four were seized by bailiffs for failing to pay fines. And again, on the same weekend, Bay of Plenty police issued 163 infringement notices for vehicles impounded, 14 green stickers issued ordering vehicles off the road, three people arrested, seven summonsed for driving with excess breath alcohol, one person's license suspended. So a big crackdown. Cut to this morning and one of the big stories of Labour weekend was a nasty gathering of boy racers in Wairarapa. Boy racers who hurled fireworks, bottles, and rocks at police on Sunday night are now facing a range of charges. The operation ended with violence when officers were confronted by a large and aggressive group on Waingawa Road near Masterton. Masterton Mayor Gary Cafell is calling not just for the book to be thrown at anti-social boy racers, but its spectators too. He told Tim Beveridge yesterday that spectators are there, seemingly in support of those who are causing the anti-social behaviour, he said, I know they're creating a problem for police, maybe they need to be looked at as well because they're basically complicit in what's being done. And they are. I know that Mark Mitchell and Simeon Brown are trying to look at beefing up laws surrounding boy racers and maybe they will look at spectators as well, because without the spectators there wouldn't be the gatherings. It's basically a game of whack-a-mole. You saw what happened in June - you get a large contingent of police officers who direct their efforts and their attention onto boy racers, and they go in there and they pick up law breakers. You cannot say that they're hassling legitimate car enthusiasts when you look at the excess breath alcohol, when you look at the violence, when you look at the failure to pay fines, when you look at the infringement notices, when you look at the non-compliance of the vehicles themselves. There are always two schools of thought: ‘Ah, come on, we all did it. They're just young lads letting off a bit of steam. It's so bloody boring in these small towns and they love their cars and they spend a lot of money on their cars and they just want to show them off and we all grow out of it. I'm an old boy racer and I still love my cars.' Yeah, yeah, yeah, yeah. And then there's the other school of thought that they're dangerous oiks, they don't care anything about the safety of others, they don't care about the property rights of others, they don't care that we're trying to get some sleep, they should be hung, drawn and quartered in the town square, they should be shot. And I think somewhere there's a happy medium in that. They're law breakers – you don't have a non-compliant car if you're a car enthusiast. You want to show off your car, you want to make sure that it's road worthy and that it's safe. I've heard every excuse under the sun from boy racers. It's not fair. They (other people) should build us a burnout pad. Well, you spend enough on your cars, why don't you do it yourself? Why don't you pay to see just how good you are and go round a track? Got enough money for your cars, got enough money for the hideous RTDs that are littered all over the road after you've been there, you should have enough money for an entry fee to see just how good you are against real drivers. We have a fine history of motor sport in this country. We also have a less salubrious history of entitled oiks who see it as some sort of game. Not too dangerous because they don't want to risk everything, gives them a bit of a thrill to go up against the cops. But I don't really know what the police can do. They can direct all their attentions and all their efforts over a weekend, and they can certainly get their arrests, and they can certainly disrupt them for a while, but again, like Whack-a mole, up they pop. Another district, another weekend.See omnystudio.com/listener for privacy information.

The craft beer era has given rise to thousands of stories, but none like that of Moon Dog.Founders Karl van Buuren and brothers Josh and Jake Uljans announced themselves to an unsuspecting beer world in the manner of a custard pie to the face – well before custard pie beers were a thing – and have never stopped evolving and innovating. Neither have they lost focus on keeping two words – "delicious" and "fun" – at the heart of everything they do. After a few years of ever more outrageous releases, they opened their first venue in Abbotsford on the site of their first brewery (and schoolmates Josh and Karl's home for 14 months) before introducing a core range, growing fast, and taking over neighbouring buildings in Abbotsford as they became available.Arguably just as outrageous as their early beers was what came in 2019: Moon Dog World, a vast venue in Preston that saw them convert a warehouse into a tropical paradise complete with waterfall, lagoon and Wall of Warnie.Since then, they've embraced the arrival of hard seltzers in Australia, with Fizzer becoming one of the biggest brands in the country, and explored other avenues within the world of RTDs, while expanding their portfolio of megavenues. Indeed, the last of these was the main reason we sat down with Josh and Karl this week.We joined them at Doglands, a 1200-capacity venue on the concourse of Marvel Stadium that was set to welcome people headed to Travis Scott's show later that night. It arrives hot on the heels of Moon Dog Wild West in the former Franco Cozzo building in Footscray, and just weeks (they hope) before they open in Frankston.Our chat covers Moon Dog's evolution from craft brewer to multi-beverage producer and entertainment provider, the challenges and benefits of running vast venues, the importance of remaining true to yourself and your brand – whatever you end up doing, building and retaining great teams, and having fun along the way.The conversation with them begins at 10:20.Prior to that, we discuss stories from the week just gone, including the heartwarming tale of the changing of the guard at the Sunshine Coast's oldest brewery, where the owners' youngest daughter has taken up the reins, and the launch of a new Beer Cocktails series on The Crafty Pint.You'll find links relevant to the show here:A Curran Affair: Sunshine Coast's Oldest Brewery Passes To The Next Generation: https://craftypint.com/news/3602/a-curran-affair-sunshine-coasts-oldest-brewery-passes-to-the-next-generationBeer Cocktails with Matt at Melville: https://craftypint.com/news/3604/beer-cocktails-with-matt-at-melville-simcoe-smashSpangled Drongo Brewery: https://craftypint.com/brewery/865/spangled-drongo-brewery Bearhug Pallet Wraps: https://craftypint.com/business/1428/bearhug-pallet-wraps Be A Pint Of Origin Venue In 2025: https://craftypint.com/news/3591/be-a-pint-of-origin-host-venue-in-2025The Gin Drinker's Toolkit Launch: https://craftypint.com/event/13493/gin-drinkers-toolkit-book-launch--gin-party--milton-commonOur breaking story on Moon Dog's plans for Docklands: https://craftypint.com/news/3219/marvel-ous-moon-dog-to-open-vast-docklands-brewpub Building Moon Dog's World: https://craftypint.com/news/2198/building-moon-dogs-worldSun Tap Decals: https://www.suntapdecals.com.au/ To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Golf. It's a sport enjoyed by millions of people and it can also be almost as divisive as modern politics. Can it only be enjoyed by the landed gentry and the country club set? Turner Lewis doesn't think so and he's out to prove the haters wrong with Fore Craft Cocktails, a line of RTDs designed for the golf course but, as tested by our boundary-pushing hosts, also thoroughly drinkable off of one. The brand founder sits down with Greg and Sother to talk about getting a cocktail line up and running in less than a year (and during a pandemic no less) why he had to drive a rental truck overnight from Wisconsin to Virginia, and what he thinks about ruining a good walk. Plus, Greg has a golf course encounter of his own to share. Tune in to hear about it! Follow Fore on Instagram at @forecraftcocktails Love The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBond Don't forget to click SUBSCRIBE and RATE the show if you can. 

Beverage alcohol consumption has changed dramatically in recent years. The pandemic impacted the way people consumed adult beverages, and younger consumers aged 21 and older are driving consumption of ready-to-drink (RTD) beverage alcohol products. Scott Scanlon, executive vice president of Circana's Beverage Alcohol practice, provides insight into these changes and the outlook for 2024 and beyond. Highlights:  Typically, as adults aged 21 and older begin drinking, their first choices are beer or wine. More recently, young adults aged 21 and older are starting with RTD beverages, particularly spirits-based options. Despite the vast array of beverage choices, beverage alcohol consumption is softening across generations. However, premium beverages are still showing growth. Much of the allure of RTD beverage alcohol among younger consumers is with packaging, including on-the-go options like ball form, slim cans, and aseptic packaging. Whiskey, tequila, spirits-based RTDs, and imported beer from Mexico continue to fuel the beverage alcohol market.

@ModeloUSA @Budweiser #Chelada #Michelada #SummerDrinks #BeerLovers #Podcast #RadioShow #Host Will the homemade versions reign supreme, or will the RTDs surprise us? Tune in to find out and get ready for some summer drink inspiration! Don't miss out on this fun-filled episode. Join us this Fri. @ noon on FB, Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.

Send us a Text Message.The ladies of  @4ShotsLater are back with another all hot topics episode. They are joined by friend Ariane Turner, Skincare Expert & Educator, Wellness Junkie, and Mom while Janeen is in mommy mode. Steph kicks us off with a Ready To Drink(RTD) Ciroc Watermelon Kiwi Vodka Spritz and for Shot O'clock another RTD Ole Smoky Moonshine in White Chocolate Strawberry Cream. (all RTDs will be linked on our LTK).  The ladies end the episode with a fun game of black card revoked.0:00 Ciroc Watermelon Kiwi Vodka Spritz6:38 Shot O'Clock11:40 Hot Topics44:20 Black Card RevokedFor all things 4 Shots Later ------ https://linktr.ee/4shotslaterCall or Txt the ShotLine @ 404-594-3474------ Drop us a comment, question or compliment!Shop all ingredients, glassware, & bar ware on LTK --- https://www.shopltk.com/explore/4shotslater

We have an interesting beer that we are featuring on this episode. We are featuring Braun, a Braunbier, by Pour Man's Brewing. We have some good convo about this style of beer, we get deep in to the dadscussion, Anchor is being brought back by greek yogurt and GABF allowing RTDs into the competition. Support the podcast by donating at Anchor.fm/bestbestfriendspod/support Check out the live stream at Twitch.tv/bestbestfriendspodcast Save $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPOD Episode Song: Punck by The Suicide Machine Remember to Subscribe, Rate and Review Featured Beer: Braun (Braunbier) by Pour Man's Brewing Co UNTAPPD - @Bestbestfriendspod INSTAGRAM - @Bestbestfriendspod FACEBOOK - @Bestbestfriendspod TWITTER - @BBFPod EMAIL - BestBestFriendsPod@gmail.com

It's almost summertime, and the living's easy, especially if you're a beer brand heading into the biggest sales season of the year. In this episode of The Gist, Sightlines reporter Kate Bernot shares her insights into a few ways taprooms and breweries are attracting people back on-premise, plus a sneak peek at some upcoming Sightlines reporting about events, sales, packaging, and much more. We also discuss Bud Light's boycott comeback and what the numbers show, plus Gallo's expansion from wine to beer and RTDs in a quest for total beverage presence. I'm Beth Demmon, and you're listening to The Gist. 

A 2024 Wine Market Council study shows that Millennials (ages 28-43) are drinking more wine and trading up to spend more per bottle. Sales of white wines are soaring and reached $42.1billion in 2023. The 2024 BMO Wine Market Report reveals the U.S. Wine Industry surpassed $107 Billion in sales in 2023. Health & wellness are driving sales of low alcohol RTDs and wines. Yet, the World Health Organization states no consumption of alcohol is safe. Melanie and David discuss and share their thoughts.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

The rate of change seen in beverage alcohol over the last couple of years has been nothing short of impressive. We're fast approaching the midway point of 2024 and have started to see some trends that emerged over the last two years begin to cement themselves. In this speech given at Bar Convent Berlin, Spiros Malandrakis, International Head of Research—Alcoholic Drinks at Euromonitor, discusses the top trends shaping the alcohol industry in 2024. Malandrakis touches on issues like premiumization, RTDs, and e-commerce and how they are affecting the industry.Featured Guest:Spiros Malandrakis, Head of Alcoholic Research, Euromonitor InternationalMentioned in this episode:Euromonitor InternationalLearn 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

With 27 years of research on the US wine consumer, the non-profit  Wine Market Council is a critical industry resource. Liz Thach MW, the new President, dives into their most recent research on which wine consumers are buying, why, and how they buy. Members can get even deeper insight and access to the industry's most robust database on US wine consumers. Detailed Show Notes: Wine Market Council (“WMC”) - non-profit, formed in 1996Mission - provide cutting-edge research on the US wine consumer purchasing habits, trends, and attitudesMembers use WMC data for marketing and brand strategiesUS wine salesFrom 1934 - today - there have been several declines in consumptionThe last decline - 1990s - showed similar factors, increased anti-alcohol groups, large excise taxes; catalysts to growth (French Paradox, introduction of new products - e.g., White Zinfandel, wine spritzers, Merlot getting popular)Growth for 20+ years from the late 1990s, peaking during Covid2022 - decline in volume sales, 2023 - decline in volume (-9%) and $ salesWMC does a benchmark segmentation study of wine consumers every 2 yearsHas done 19 over 27 years, the largest database of wine consumer trendsBoomers - drinking less (61% cutting alcohol, faster than expected)Millennials - finally coming to wine, took until they were in their 30s (have children, bought homes, settled down, more financially stable); spend more on wine (often $20+)Gen Z (oldest is 26) - had high wine adoption initially, but in the last 3 years, it has declined (“cool to be sober”); 9% of Gen Z drinks wine, though only 33% are of legal drinking age; concerned about transparency of products (saw food scares, recalls), climate, and social equityWine drinkers are 60% married, 71% own homes, 53% live in suburbsEthnicity diversification making progressBy 2050, the majority of the US will be non-whiteToday's wine drinkers are 66% White (vs. 77-78% in the past), 15% Hispanic, 11% Black, and 5% AsianSignificant progress with Blacks and Asians, but less with Hispanics, which are the fastest growing population in the USCeja an example of a successful Hispanic owned winery, links wine and Hispanic cuisine and been successfulOther ways to enhance diversity - ads that look like “us,” diversity in the workforce, pop up events where the consumer is (e.g., a Mexican wine importer did pop-ups at Hispanic events with taco trucks)Premiumization is still happening, people drinking less, but better$20+/bottle drinkers are now ~7-15% of the total US populationYounger people (21-30) purchasing more high-end wineBoomers dropping buying more expensive winesWhere people buy wineSupermarketsWine shopsOnline now 12% vs. 5% pre-Covid29% buy on their phone93% of wine consumers on social media#1 Facebook (Boomers)YouTube - 61% useInstagram - 55%TikTok - 40% (wineries can't advertise, but influencers can post)X/Twitter - went from #2 to #6Wine apps - 17%2024 trendsAnti-alcohol movement Talking about the benefits of wine (illegal for alcohol brands to discuss health) - WMC launched a social campaign called “Wine is…” (e.g., wine cocktails, family dinners…)Transparency/ingredient labeling (e.g., 50% of Americans believe wine has added sugar)Low / no alcohol movement - 40% of wine drinkers drinking less (of those, 40% drink non-alc spirits/cocktails, 35% NA beer, 34% NA wine)RTDs / single serving sizes Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

In this RTD redux with Keli Rivers, David T. Smith, and Joe Barber, some of the topics we discuss include: Emerging trends in the post-pandemic RTD (ready to drink) and RTS (ready to serve) cocktail space, including more bottled RTS SKUS, continued innovation by small producers, and marked improvements across the board in stability and flavor. Thoughts on the very real limitations of launching an RTD, such as flavor drift, limited off-premise shelf space, and market saturation. Increased adoption of RTDs by event venues and airlines, including a stunning demo of flight attendant choreography by David. A breezy romp through some of the more “populist” categories of RTDs, including boozy iced teas and vibrantly colored mermaid lemonades. And some discussion about the pros and cons of using a malt alcohol (i.e. fermented) base, versus employing distilled spirits in RTDs and RTSs. Along the way, we explore the use cases for “urinal cake” as a tasting note, the color “bleen” (coming to a crayon box near you), a spicy debate about sidecars and dividends, and much, much more. This is a light-hearted departure from our normal, buttoned up interview format, but don't let our casual rapport and bubbling excitement fool you: there's a ton of great insights here for anyone who's interested in producing or enjoying RTDs in the year 2024 and beyond.  

No matter what you think of RTDs, you can't argue with the convenience factor - a fact that has driven the sector into a meteoric rise since COVID. Although figures show that the sector is beginning to plateau, the premium end of the category is still seeing growth and a demand for new variations. One such premium brand that has been making its mark is Australia's Curitif - a brand that believes its expressions empower consumers to redefine their occasions. With a luxury, high-end image, the brand seeks to constantly express its core values of quality, convenience, and sustainability. To find out more about this, we talked to the brand's founder, Matt Sanger, about cocktails, the future of the category, and a shiny, new expression the brand is about to release. 

Sometimes when you're looking for billion-dollar opportunities…you can easily overlook those little details that can change everything. In last quarter's Glanbia content, you might have noticed my irritation growing because over the inability of Optimum Nutrition to have a protein RTD offering that's competing closely with the likes of market leaders…Premier Protein, Fairlife/Core Power, and Muscle Milk. But maybe I was looking at this problem from the wrong angle…maybe the answer to competing in the growing protein beverages market is through ISOPURE. But you might be asking why hasn't ISOPURE been successful to those massive levels either yet? And in this content I'll explore that...and more! Glanbia Performance Nutrition is one of two wholly-owned segments of Glanbia plc (LON:GLB), a multibillion-dollar global nutrition company. The brands in the Glanbia Performance Nutrition portfolio include; Optimum Nutrition, BSN, think!, Isopure, Amazing Grass, and SlimFast. I'll use the recent earnings report, earnings call, and associated news to update you on how Glanbia Nutritionals and Glanbia Performance Nutrition is performing against the complex operating environment. Glanbia Performance Nutrition had 2023 full-year revenue of $1.8 billion, which was an increase 4.8% compared to last year. The brand portfolio continued to have strong pricing power in the market (with it being up 5.4%), but volume was down 0.6%. Additionally, I'll dive deeper into Glanbia Performance Nutrition geographical and product categorial performance (performance nutrition, healthy lifestyle, and weight management). BTW I'm thinking about the creation of a change.org petition for the Glanbia Performance Nutrition division name to be amended to The Optimum Nutrition Company. This one brand alone now accounts for 62% of the total GPN revenue. In 2023, Optimum Nutrition had 17% growth coming from both pricing and volume gains…and U.S. market retail consumption growth in tracked channels was 13.7% over the 52-week period ending December 31, 2023. Additionally, Optimum Nutrition generated over $1.1 billion in revenue in 2023...which makes it the number one sports nutrition brand in the world and also the top sports nutrition brand in 18 different countries. Finally, I talk through a collection of hot takes or things I'm left pondering about Glanbia at this current time. These include where the struggling legacy brand SlimFast sits inside of an evolving weight management category that has seen huge spikes in GLP-1 drugs (e.g. Ozempic, Wegovy, etc.), the think! protein bar brand (which has regained sales momentum after the “Great Shutdown” period) will see an exciting licensing partnership come sometime later this year, and why I think Glanbia is addressing the growth opportunity within the digital channel in the incorrect manner. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS LINKEDIN - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/joshuaschallmba⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YOUTUBE - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/c/joshuaschall⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TWITTER - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitter.com/joshua_schall⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ INSTAGRAM - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/joshua_schall⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FACEBOOK - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/jschallconsulting --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

There's a few things we talk about from time to time on the show. Sometimes it's RTDs, sometimes it's tequlia, and one spirit that seems to make it's way into more conversations is American Single Malt whiskey. However, I told myself that if we're going to talk about American Single Malt whiskey then we need a person that can really go indepth. What better person than Steve Hawley who is the President of the American Single Malt Whiskey Commission. Steve joins the show to talk about his background starting Westland Distillery and then formed the commission. We talk about the growth of the category, production methods, exports, and it's current journey to being recognized by the rest of the world. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about the effect of climate change. How did you get into the whiskey business? If barley grows so well then why isn't there a history of it? What is the importance of trying to make American Single Malt an approved category? How did you become the president of the commission? How have case sales grown from 2010 till today? Is the SMWC analogous to DISCUS or KDA? What is the proposed definition of American Single Malt and what's the current status of it? What rules were valid versus ones that seemed really weird? Why do people prefer pot still for single malt production? When a heritage brand creates a single malt like Jim Beam and Heaven Hill, does this hurt or help? Are American Single Malt producers starting to look at exports instead of domestic education? Support this podcast on Patreon

The latest earnings call held by Pernod Ricard SA on Thursday, February 15, 2024, provided an insightful look into the performance and projections of the company. Alexandre Ricard, the CEO, guided the narration with salient observations, particularly about the U.S. spirits market. He was quoted during the call as saying, "We do believe that the U.S. will finally normalize, it's happening. And by the way, it's quite...the sellout remains quite resilient. As I mentioned, between 1 and 2 before going back to 4 to 5, after 3 years of double the rate growth 3 years at 8%. So until we reach that point, we do believe then the U.S. will go back to that mid-single-digit range." The first half of the financial year '24 has seen Pernod Ricard SA deliver a steady financial performance, documented in their earnings report. Despite slight contractions in organic sales, the company was able to maintain a consistent organic operating margin. This is worth noting as an efficient balance between gross margin expansion and structural cost control, as expressed by the company representatives during the earnings call. Alongside these measures, the company continues to invest in marketing, with current expenditures nearing the EUR1 billion mark. Ricard further added context to the sales in the U.S. spirits industry from a value perspective during the call. "I mention a number of months ago last year, in fact, we believe that the sellout in the U.S. spirits industry from a value point of view is between 1% and 2%. Two, if we include the RTDs; one, if we exclude the RTDs as it normalizes and actually catches up with its long-term underlying trend of 4% to 5%." The company's strength lies in part in the diversity of their brand portfolio. Brands including Jameson Original, Malibu, Kahlua, The Glenlivet, Código, and Jefferson's have been identified by the company on the earnings call as gaining market share in their respective markets. The dynamic management of this portfolio via strategic acquisitions and disposals pairs with pointed investments in distilleries and aging stocks, giving substance to Pernod Ricard's outward commitment to steady, long-term growth. As we look to the future, the company is leveraging strategic investments, particularly focused on expanding whiskey capacities. Expressly, the investments will target Irish whiskey, North American capacities in Kentucky, and Scotch capacities in Scotland. Expectations for the next half of the year, as shared on the earnings call, predict improved net sales, more significant marketing investments, strict management of structural costs, and a potential allocation of approximately EUR300 million for a share buyback program. To conclude, Pernod Ricard SA's steady financial performance, diverse and growing brand portfolio, and strategic decisions have defined their current standing in the spirits market. The information shared on the earnings call indicates a company dynamically adapting to market shifts. They are keeping a wary eye on prevalent consumer trends and striving for careful financial planning to continue forging on their chosen path. However, it must be remembered that success is contingent upon several volatile factors; thus, what lies ahead will remain a mix of predictions and anticipation. PDRDY Company info: https://finance.yahoo.com/quote/PDRDY/profile For more PSFK research : www.psfk.com  This email has been published and shared for the purpose of business research and is not intended as investment advice.

MikMak founder and CEO Rachel Tipograph joins the Brewbound Podcast to analyze what's next for beverage-alcohol e-commerce in a post-Drizly world.    MikMak is a software analytics company that helps alcohol companies funnel their business to retailers in compliance with regulations. Tipograph shared that bev-alc companies found out about Uber shutting down Drizly at the same time as the general public.    In the aftermath, Tipograph believes Uber Eats, Instacart and ReserveBar will absorb Drizly's market share. As for alcohol companies, many have quickly transitioned away from the platform, she added.    In addition to this conversation, the Brewbound team talks about the latest headlines, including lawsuits against Boston Beer over its employee non-compete clause, independent craft brewers' growth in the convenience channel, and Two Robbers' shift from hard seltzer to spirits-based canned cocktails. The team also plays Another Round or Tabbing Out on 1990s hip-hop nostalgia permeating RTDs.

Cracking the can on a warm day sounds like something out of commercial. Over the past year we talked about the RTD or ready-to-drink category beginning to explode because of High Noon and now major bourbon brands are moving into the ready-to-drink space since the canned cocktails' accessibility, lower alcohol content, and mixability make them an appealing gateway for newcomers while still leveraging whiskey's premium status. Though launching requires significant investment, the potential for brand awareness and category growth is alluring. In this episode, Ryan, Fred, and Kenny sip on 5 different bourbon-based RTDs and give our theories on canned cocktail popularity, health concerns, ingredients, and where the category could expect to go. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about the best rickhouse in the industry. Drinking Jim Beam Highball Why do brands decide to get into the RTD category? Drinking Jack Daniel's Honey Lemonade How important is sugar content in the RTD? Can RTDs be a gateway to more bourbon drinkers? Is it better to have brand recognition before starting a RTD? Drinking Home School Blood Orange Manhattan Is it too expensive to get into the RTD game? What is the shelf life of a RTD? How do you define a RTD? Drinking CANVAS Bourbon Lemon Spice Is Bourbon Cream a RTD? Do prefer carbonation or no carbonation? Drinking Thomas Ashborn Classic Old Fashion Does it matter what kind of bourbon you put into it? Where is this category going to go? Support this podcast on Patreon

 In the latest episode, hosts Drew, Calvin, Tony, and Darius introduce their special guest, Brandon Collins, the Distillery Manager at Kings County. Brandon takes the audience on a journey through his impressive career, starting from his college days and chemical engineering background to his roles at Buffalo Trace, Long Island Spirits, and King County Distillery. As the conversation unfolds, listeners get an exclusive peek into Brandon's expertise as he shares insights into his work at Kings County, emphasizing the importance of consistency and efficiency in the distillation process. The hosts, then take the opportunity and delve into topics like the demystification of popular whiskey brands, the distinction between master distillers and blenders, and the evolving landscape of craft distilleries. Brandon's experience and candid perspective add a layer of authenticity to the conversation. Finally the crew got to taste some samples when Brandon unveils his latest venture – the "Unmet Queen" brand, featuring ready-to-drink (RTD) cocktails. The hosts sample the Black Walnut Manhattan and the Coffee Old Fashioned, providing live reactions and high praise. Brandon shares his creative process, emphasizing the reverse engineering approach to capture distinct flavors. The episode leaves listeners eager to explore the world of craft distilling, appreciate the nuances of whiskey, and indulge in the innovative RTDs crafted by Brandon. So, grab a glass, pull up a chair, and join the "Steady Pour" crew for a lively and informative journey through the art and science of whiskey-making. Cheers to a steady pour of knowledge and entertainment! 

Today we speak to Craig Purser, President and CEO, and Laurie Knight, EVP - Government Affairs for the National Beer Wholesalers Association, where we speak on spirit RTDs, state of cannabis, the current political landscape in Washington, tax policy, and more. Get wonky with us as we close out with our last episode of the year. ================================= 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

The impact of ready-to-drink beverages on the beverage alcohol landscape has been profound, and by all accounts, their influence is only set to increase.  Over time, the category has gone from being on the fringes of drinking culture to guiding the core strategies of some of the world's largest beverage companies. So, what does this trend say about consumers in 2023 and beyond? And how will the industry react to its sustained success? The Park Street Insider Podcast welcomes Spiros Malandrakis,  Industry Manager for Alcoholic Drinks at Euromonitor International, to the mic for a conversation with Emily Pennington on why RTDs resonate with consumers and what their widespread appeal means for the industry. They'll break down the different types of RTDs, unpack the market conditions that have led to their success in the U.S. and abroad, and consider how brands of all sizes can use this trend to their advantage. Key topics mentioned:  Phases  of Development Ready-to-drink beverages may have hit their stride in the last few years, but it's been an evolving category for decades. We trace the phases of RTD development to explain why they have become so relevant in today's market. RTDs: Not a Static Principle Malandrakis explains why the flexibility of RTDs to fit different companies, consumer cultures, and sub-categories has made them the perfect antidote to a drinker's current thirst for innovative products. In this episode you'll hear from:Spiros Malandrakis, Industry Manager - Alcoholic Drinks, Euromonitor International Mentioned in this episode:Euromonitor International5 Alcohol Trends Shaping the IndustryLearn 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

It's the final segment for Flavor Odyssey's venture into Ready-to-Drink cocktails (RTD), and this week, we go all the way to the top with the best of the best in this arena. We're talkin' bougie, high-end, ultra-craft RTDs from companies such as Death & Co. Grab your favorite cigar and create your own pairing for the show. Pairings Sensei: Death & Co. & Davidoff Year of the Dragon

Flavor Odyssey continues its segment featuring Ready-to-Drink cocktails (RTD); this week, we look at wine-based RTDs. Unlike spirit-based RTDs, this type of RTD can be sold at retail locations that only have beer & wine licenses. Your hosts Robby and Randy will investigate how these drinks pair with premium cigars. Pairings Randy: Randy: Blueberry Cosmo & BLTC Bishops Blend

[00:00:00] Startup process, product innovation, strategic aims.[00:04:05] Launched coffee business, impacted by COVID, started Grow Gros.[00:08:22] Service paid to formulate and prove model.[00:12:21] Struggled to align elements for perfect branding.[00:14:52] Joined role pre pandemic, involvement in investment.[00:25:00] Sampling product with kids and co-founders.[00:25:55] First samples were poor, despite clear instructions.[00:33:46] Quick launch, then slow progress with projects.[00:36:42] Older generation spends more time on Facebook.[00:38:40] People are drawn to specific characters/animals.[00:45:39] Luxury market focus, Etsy success, TikTok struggle.[00:51:12] Design and emotional appeal justify the sale.[00:52:30] Quick fire questions.Get show alerts and playbooks by signing up on the EcomGold website: www.ecom.goldClaim an extended free trial as a show listener.EcomGold is brought to you by:‍Rewind Shopify App.Back up your Shopify store because not doing so is absolute lunacy! As a listener of the show, you can claim a no strings attached free month with this link: https://rewind.com/ecommercegold/Sendlane.Unified email, SMS, and reviews for eCommerce. Better features. Better support. Better customer experience. Send your customers exactly what they want, when they want it. (Better than Klaviyo in Finn's opinion). https://www.sendlane.com/Follow Finn on Twitter: https://twitter.com/finn_radford

As we march through Season 2, long-time listener and (micro)biology-trained fitness enthusiast Anthony Fleck is in the second chair! Our 10-minute topics this time are: 1.) Food Markets & Trends: Nutritionally Complete RTDs  2.) Breaking Nutrition Science: Calorie Restriction for Longevity 3.) Weight Management Tip: More than Milk in Your Cereal + Bonus Tip 4.) Recipe: A Stew that Keeps on Giving --------- NEW! Donate to the show: https://www.paypal.com/donate/?hosted_button_id=3J6ZFPPKG6E6N NEW! Subscribe to newsletter:  https://lp.constantcontactpages.com/su/VZMtIVF/podcastsignup Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast web site: https://sites.libsyn.com/455769/site Sister site: https://www.ironradio.org/ 

This week's EYE ON NPI will make your sensors soft and luxurious thanks to the Renesas ZSSC3241 Sensor Signal Conditioning IC (https://www.digikey.com/en/product-highlight/r/renesas/zssc3241-sensor-signal-conditioning-ic) - which, like a fancy bottle of hair conditioner, will de-tangle any frustrations you have with using resistive sensors that require amplification and filtering. Many "sensors" that engineers use to measure temperature, pressure, force, light, etc, are actually implemented as resistive sensors. For example, take your common CdS cell (https://www.digikey.com/en/products/filter/photo-detectors-cds-cells/540) also known as an LDR - Light Dependant Resistor. The CdS material has an interesting property that as light shines on it, the resistance decreases. Another common sensor is the PT100 or PT1000 temperature sensor (https://www.digikey.com/en/products/filter/temperature-sensors/rtd-resistance-temperature-detector/535) those are known as RTD - Resistance Temperature Detector - and have a tiny sliver of platinum that has a near-linear increase in resistance as temperature increases (https://www.digikey.com/en/products/detail/honeywell-sensing-and-productivity-solutions/HEL-705-U-0-24-00/3073062). A third example is the classic strain gauge, made of a thin plate of patterned metallic material that very slightly changes resistance as it is deformed (https://en.wikipedia.org/wiki/Strain_gauge). That kind of rough estimation works great for beginners or simple light sensing, but will not cut it when you have to use a strain gauge at the supermarket to measure pounds of veggies: you want it to be very precise, at least within 1% or better! And if you're using a temperature measurement for a scientific process, you may need to get within 1 degree C or better. You can usually improve the quality slightly by having a 1% or 0.1% precision resistor, adding an op-amp gain stage, upgrading your ADC from 8 or 10 bit to 16 or 24 bits - however you will still need to adjust calibration from sensor-to-sensor as well as account for temperature and/or humidity. That's where the Renesas ZSSC3241 Sensor Signal Conditioning IC (https://www.digikey.com/short/q1w59d7c) comes in! It's designed specifically to make any resistive sensor easy to wire up and interface with SPI, I2C or 1-Wire. You can use Wheatstone half-bridge, full-bridge or divider configuration so it's good for strain gauges or RTDs. There's even analog output! The ZSSC3241 provides measurement value readouts and programming capabilities via an I2C, SPI, or one-wire interface (OWI). Three different operation modes allow optimal development of digital, digital-analog, and analog-output smart sensor modules including wake-up on request, continuous-on/fast-response, and automatic/cyclic sensor measurement operations. Absolute and ratiometric voltage, current-loop, or interrupt analog outputs are supported by the ZSSC3241. The analog output options and digital interface options (for calibration and/or a digital application interface) can be combined. Some great stuff that is included in this chip includes dual PGA stages with up to 300x and 1.8x gain, mV offset shift correction, 12 to 24 bit adjustable ADC resolution - lower resolutions will be faster, adjustable sensor bias current, adjustable temperature compensation, oversampling and averaging, error fault reporting, NVM storage for calibration details, interrupt output on value change, and configurable cyclic measurements with sleep mode (https://www.renesas.com/us/en/document/dst/zssc3241-datasheet?r=25417946) - as well as many other configurations that you can check out in the datasheet. While there are many ADCs that one can use to read resistive bridge, we've never seen one with so many knobs for getting the exact right data out without needing a lot of extra massaging....and the pricing is great considering how much more you get than a normal off-the-shelf ADC chip. If you want to get started fast we recommend getting the ZSSC3241 Eval Board (https://www.digikey.com/en/products/detail/renesas/ZSSC3241KIT/19234863), particularly since it some with desktop GUI software that can be used to test out the zillions of configuration settings directly with your sensor of choice wired up, without having to go through a ton of re-compilation cycles. Both the Renesas ZSSC3241 Sensor Signal Conditioning IC (https://www.digikey.com/short/q1w59d7c) and Eval Board (https://www.digikey.com/en/products/detail/renesas/ZSSC3241KIT/19234863) are in stock now for immediate shipment from DigiKey. Order today and you'll get those chip in hand by tomorrow afternoon, so that when you are faced with your next resistive sensor project, you'll skip the struggle and go straight to soft, silky, sensor success.

You hear Ryan and I talk about RTDs or Ready To Drink canned cocktails on This Week in Bourbon all the time and here's the reason why. Most of us got our start into bourbon by mixing it with coke or ginger ale. The modern day drinker is finding their path through cocktails. And now that the seltzer craze has hit, getting your first taste of bourbon through a RTD can be the new gateway. There is one company based in Louisville that has been the go-to company for every drinks company across the country for creating flavored whiskeys, energy drinks, and even RTDs, and that's Flavorman. Brad Nichols and Jordan Plappert from Flavorman join the show as we get a deep-dive into how flavors are developed and how do we begin creating a bourbon-based RTD. It's a fascinating show about conception of ideas, how we can keep sugar volume in check, and how big your pocket book needs to be to get started. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about growing older and your senses. How did you progress into the drinks business? What's the general overview of Flavorman? How do you create or discover new flavors? Where do you start when creating a spirit-based RTD? What does conception look like for a bourbon-based RTD? What difference goes into creating a RTD vs a flavored whiskey? Can explain the difference in the type of can used based on the metal or material? Why are whiskey based RTDs higher in alcohol versus seltzer based? Is malt based cheaper versus spirit based? How do you reduce sugar volume for those that are health conscious? How do you choose a product that is ready to pour in a bottle versus in a can? How do you stabilize an ingredient so it doesn't separate and the shelf life? What can you offer to customers to get products on shelves sooner? What's the initial cost to just start the conversation? Support this podcast on Patreon

Get ready for Ready To Drink (RTD) cocktails! In this episode, we're joined by Bryce Parsons from Last Best Brewing & Distilling, and Matt Howell from Collective Arts. They walk us through what spirits they make and their journeys of getting into RTDs. From production methods to trending spirits, we get an inside look at what goes into creating popular RTDs and how you can too! PSST! Did you win gold at World Beer Cup with Great Western Malting or Canada Malting Co. base malts? Request your custom Filson vest: bit.ly/VestsCMG

Joanna returns just in time to discuss the recent spate of celebrity RTD launches with Adam and Zach. Will these succeed in the same way that many celebrity spirits brands have? Is it a problem for these RTDs that they likely won't get on-premise placements? Will NPH come talk with us about his espresso martini? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepairTwitter: @adamteeter @joannasciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

With a beer market that has become saturated and stagnant many are asking "Who is our target market?" Things aren't easy with competition from ready to drink (RTDs) cocktails, seltzer, hard juices and spirits themselves. Mike and Kevin discuss where breweries are looking to in order to grow sales. United We Drink loves Made In Cookware. Follow United We Drink on their social media channels. Twitter Instagram Facebook

Points of discussion:Read the 2023 Beer Branding Trends Review Q1: I asked this last year and am curious again, were there any sections / ideas that didn't make it into the final draft? Thanks again for putting this all together. Love these reports.- Burt Reynolds and Tom Selleck founded Casamigos Tequila- Fingers Newsletter Q2: On the idea of releasing a budget beer option… Let's say that, hypothetically, you could get the COGS to a place where this was actually a feasible option. Would you still advise against this from a branding and reputation standpoint?I'm picturing a compelling use case for something like this where someone might enjoy 1 or 2 great craft beers and then finish the night with a High Life or Banquet, etc. Could this be an opportunity to still offer a craft beer to those consumers?- On the perils of releasing budget beer brand Q3: Is hop water design really a blank canvas? Are there cues that consumers are already expecting? What should people be doing to fit it neatly outside of NA / Seltzer / Sparkling Water?- Is Hop Water the next big Beyond Beer trend? Q4: I looked up hop waters after reading this newsletter last year, and was blown away by how expensive they are. The few brands that I found locally are as expensive if not more so than actual beer. How do you think these brands can justify such a high price point at retail, and do you still think that this category is going to see a lot of growth in the short term given how expensive these products are?- Doug Veliky's COGS breakdown on Hop Water vs. Beer Q5: You joked about hand waving and pearl clutching in the podcast about alcohol & minors, but do you really think anything is going to happen legislatively on this front?I see so many actual problems facing our country (income inequality, gun violence, attacks on women's rights and on LGBTQ communities) and just can't see lawmakers doing anything to even attempt to address this issue.I agree that it's getting kind of ridiculous—Hard Sunny D, c'mon!— I just don't think anything will come of this. That's not to mention how powerful the alcohol lobby is.- Joe Camel vs. JAMA Q6: I know you explicitly said you're only focusing on branding and marketing for this piece, but I have to ask about specific beverage trends in your work, COLD IPA is big (maybe?), RTDs are on fire, and Non Alc beer seems to be catching on… Are there any other categories or beer styles that people are sleeping on?Q7: My partner sent me your paths to market email. It was reassuring to see that we're doing at least a few things right. I'm curious, out of everything you wrote about there, is there any valuable marketing activity a new brewery should consider as they get closer to opening their doors? RAPID FIRE!!! Q8: What is your boldest prediction for the beer industry by 2030? Spicy takes only?Q9: You've written a lot about Hop Water, but no love for Hard Tea?Q10: Where do you guys fall on Fat Tire's latest rebrand? Good idea or complete disaster? I get why they would update the packaging, but to change the liquid itself seems extremely risky. I've been expecting a newsletter on this topic for months now!Q11: What do you make of the super high ABV beer trend we're seeing right now? I've seen a lot of reporting about how this can be explained as a “Bang for your Buck,” in other words, this is driven primarily by the recession. But I'm not sure it's that simple. Why is this such a big deal right now?Q12: Given everything you wrote about hard seltzer in this report, would you try to dissuade a small brewery (say, yours truly here in Texas hill country), from releasing one in 2023? -Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 5,500+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

It's This Week in Bourbon for February 10th 2023. Woodford Reserve Names A New Master Distiller. Blue Run Innovates The Private Barrel Program. Heaven Hill Releases A 20-year Corn Whiskey.Show Notes: Kentucky Bourbon Trail eclipsed two million visits California has introduced a bill that allows spirits-based RTDs to be sold in more retailers Shortbarrel announced the acquisition of the famous Old Fourth Distillery Woodford Reserve named Elizabeth McCall as Master Distiller Blue Run puts a new spin on the launch of their private barrel program Heaven Hill Heritage Collection 20-Year-Old Kentucky Straight Corn Whiskey The first national Barrel Proof expression of Bernheim Original Kentucky Straight Wheat Whiskey A release known as Blanton's Char No. 4 2022 Limited Edition is popping up @kentuckybourbontrail @shortbarrelwhiskey @oldfourthdistillery @woodfordreserve @heavenhillbrands @heavenhilldistillery @bluerunspirits Support this podcast on Patreon