Amaro Amaro If you remember your first sip of coffee, beer, or cough medicine, you are likely recalling memories of your childhood palate’s introduction to bitterness. At first, you probably recoiled at the sensations this bitterness caused—maybe a prickle on the back of your tongue, a "yuk" face, and a
Featured Third Wave Rum Part 2 This is the second of two pieces about something we’re calling “Third Wave Rum.” We started Part 1 off with a few light jabs at woke consumerism and the moral and gastronomic superiority of cashing in on the “right” kind of ethical product or business. We’re in the
Featured Third Wave Rum We are what we drink We are what we eat (or drink)—at least this is the driving idea behind contemporary trends in food and beverages that seek transcendence, quality, transparency, and even social equity in cheese, wine, fruit, and, yes, distilled spirits too. Agro-food activism, as performed by Slow
2022 P&C Independent Bottlers Year in Review If you've been a regular reader over the past couple of years, you'll know that we take the opportunity of the post-holiday January calm to regroup. It follows then, that this first edition of the newsletter helps us reflect on who we are as a business, how the year went,
Handbook of Rum Featured The world guide to rum Where does rum come from? In his book, Rum, a Social and Sociable History, Ian Williams calls rum "the global spirit with its warm beating heart in the Caribbean." Dreamy metaphor aside, most rum styles are legacies of former Caribbean colonies, but that "warm beating heart" also pumps rum and
Ethics Featured Why Independent Bottling? We occupy a unique position in the distilled spirits industry. We co-brand. We import, blend, bottle, rectify, and distribute. We don't distill, but we work with farmers, fruit growers, and distillers. We even do private label bottling. We're testing the boundaries of making, marketing, and selling spirits with an eye
Handbook of Rum The most interesting US rum We take delicious and ethically produced rum seriously. For us, that means finding rum producers who make and market interesting products that we can get behind, both as consumers and as importers/bottlers/distributors. Domestic rum is particularly interesting to us. Sorting through ALL the rum made in the US
The top ten best selling rum brands and what we can learn from them What's the most sold rum in the world? The answer might surprise you. According to one online market research database, the Asia-Pacific rum market accounted for a dominating 41.6% of rum’s market share in 2021, mostly driven by India and the Philippines. When you consider further that Tanduay,
Introducing Dissident Spirits Co. Did you know—we're distributors, too! We're super psyched about our new distribution partnership with Dissident Spirits Co. in Richmond, CA. They've been producing gin, vodka, rum, and amaros in Marina Bay for just over a year, and they're already getting accolades (Forbes: "top US gin", NYWSC: double gold). View
Liqueur Prunus Mume California Umeshu Fruit: Prunus mume (ume plums) Process: maceration on fruit Maturation time: 1-2 years Nose: marzipan, stone fruit, tart pineapple hard candy Palate: sweet, pucker-tart, chocolate taffy, lemon peel, yellow lifesaver RELEASE NOTES: The prunus mume tree is commonly called a Japanese or "ume" plum and is actually more closely related
Whiskey Heritage California Single Malt Whiskey Grain: 100% unpeated UK malt mash Distillery: Sutherland Distilling Company in Livermore, CA Batch: Two barrels distilled in October 2016 Barrel: American Standard Bourbon (ASB) char #4 Nose: vanilla, menthol, cedar, and wet oak Palate: dry with a building heat, brief apple sweetness, brioche, toasted bread, hints of pear esters
Rum Bulk Rum Raw material: molasses Origin: Guyana Distillation: blend of pot and column still Maturation: no age statement, blend of aged and unaged Proofing: lowered to bottling proof in used single malt and rum barrels Nose: sugar, light caramel, cake donut, slight nutty funk Palate: dry, mouthwarming, "chewy" maltiness, vanilla, oak RELEASE
Liqueur Citrus x Aurantium California Vin d'Orange Impression: more orange than an orange Process: maceration on fruit and spices Base spirit: wine and brandy Nose: honey, orange blossom, wine, white brandy, vanilla Palate: orange peel, orange juice, orange marmalade, grapefruit peel bitterness, hint of sherry RELEASE NOTES: It's difficult to maintain perspective when you're tasting your own
Whiskey Maiden Voyage California Single Malt Grain: Metcalfe barley grown in Esparto Mash: 100% unpeated barley malted at Admiral Maltings in Alameda Distillery: Sutherland Distilling Company in Livermore, CA Batch: 1 barrel Barrel: used bourbon Terroir: 100% East Bay RELEASE NOTES: Maiden Voyage California Single Malt is a uniquely local single malt. The bottle you’re
Backstage Genesis A few years ago, I toured two of my favorite whisky producers in Campbeltown (Scotland) and Osaka (Japan). I stood in a dunnage warehouse soaking up the smell of damp earth, black mold, and a sweet, piercing high note of oak and ethanol from hundreds of single malt, single grain,
Backstage Featured Unmarketing our marketing When you buy anything these days, you’re not just purchasing a product. In these modern times, marketing and branding is everything. Jack Daniels is the world’s top-selling whiskey brand for a reason. In 2019 the company spent $27 million on broadcast advertising. And it’s no accident you
Rum We want US rum If you’ve been reading along with us here, you know we love rum. We think it’s underappreciated and underrepresented and it's ready for the spotlight. But the spotlight, as always, looks a little different for us than it does for the broader world of rum marketing. We want
Backstage About grain A while back we mentioned that we’re working with Spirit Works Distillery in Sebastopol, California, to release some of their excellent wheat and rye whiskey. Those projects got us thinking about grain, and how this is our first foray into whiskeys not made from malt (remember malt? we're talking
Backstage 2021 equity benchmarking The end of the first quarter has passed (wow that flew by), so here are some updates on progress since the new year. If you haven't already perused our website, I posted some of my thoughts on being a white small business owner in an economy built on systemic racism.
Backstage How to taste at cask strength It can be challenging to get into drinking cask strength spirits. You've got the marketing hype cheering you on (elegant bottles, beautiful labels, engaging content), but that almost makes it worse if you're struggling to get around the high alcohol content. Here's how F. Paul Pacult, a "renowned spirits authority"
Rum Rum reading What do you know about rum? A lot of people associate rum with sugary batch cocktails at a college party, latter day cheeseburger-in-paradise pirates (yarrrr), and headaches that make you want to never drink again. There's more to RUM THAN COLLEGE PARTY HANGOVERS One of my favorite books of late
Backstage How we made the label Light is easy to think about. It's one orderly progression from short wavelength to long wavelength. Kind of like getting on a crowded Delta flight - everybody's got a number and has a place in the boarding queue. You might be tempted to think that aroma and flavor are similarly
Backstage Do we really need another flavor wheel? Flavors and aromas aren't that easy to categorize. Light is easy to think about. It's one orderly progression from short wavelength to long wavelength. Kind of like getting on a crowded Delta flight—everybody's got a number and has a place in the boarding queue. You might be tempted to
Ethics Featured Rum is f*cked I'd like to encourage you to check out Céline Bossart's article Decolonizing the Whitewashed World of Carribean Rum on Liquor.com. It's required reading if you consume sugar cane products (rum, refined sugar, molasses) or similar things like coffee and chocolate here in the US market. Here's how Bossart sums
Backstage Bamboozled by booze (advertising) In our search for the answer to life, the universe, and everything booze-related, we keep getting carried off by deluges of starry-eyed anecdotes, pontifications on polished copper contraptions of yesteryear, and plain old misinformation. Modern-day distilled spirits marketing is whack if what you're after is real information. Take, for example,