Ketchup Day, June 5, is right around the corner. This is the day when we can all celebrate that popular condiment that we love to cover our French fries with.
— Reenie Feingold, founder of StoreSMART
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Photo credit: Brian Barnhart
Drinking two or more sugar-sweetened beverages (like sports drinks) per day may up your risk of developing bowel cancer before age 50, new research shows.
This is likely due to the way sugar-sweetened drinks can cause a rapid rise in blood glucose and insulin secretion, which causes inflammation and obesity—both associated with a higher risk of bowel cancer.
When you are on a ride or doing other exercise, a sports drink can be beneficial if your activity is at moderate-to-high intensity and lasts for more than hour. Otherwise, it’s best to hydrate with water.
Maybe you’re not a fan of plain water—we get it!—so you’ve created a mix of beverages to drink both on rides and in everyday life. That could be soda, energy drinks, and fruit juices, in addition to sports drinks. While that might solve your taste issue, a recent study in the journal Gut suggests you may want to rethink your drink.
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California pioneer Sonoma-Cutrer, located in the heart of the Russian River Valley, has announced the Sonoma-Cutrer 40th Anniversary Chardonnay as part of its annual Winemaker’s Release series.
Arriving in market beginning in May, this commemorative bottling celebrates the winery’s 40-year milestone in winemaking, and represents a final collaboration between its founding and current winemakers.
To create this year’s Winemaker’s Release, Directors’ of Winemaking Bill Bonetti (1981-1990), Terry Adams (1991-2010) and Mick Schroeter (2010-Present) worked with Chardonnay Winemaker Cara Morrison (2005-Present) to blend a chardonnay.
“The 40th Anniversary Winemaker’s Release showcases Sonoma-Cutrer’s Chardonnay style of crisp acidity balanced by ripe fruit and oak complexity,” says Morrison. “Collaborating so closely with Bill, Terry and Mick was a once-in-a-lifetime opportunity. It is a privilege to dedicate this beautiful wine to our visionary founding winemaker Bill Bonetti, who passed away peacefully just a few months after blending, and to continue to carry on his vision.”
In selecting fruit for this wine, winemakers chose grapes from three closely spaced blocks of Sonoma-Cutrer’s estate vineyards — Les Pierres, The Cutrer, and Vine Hill. In the cellar, Grand Cru winemaking techniques were used, including minimal settling, bâttonage and sur lie aging for 10 months. The wine was fermented and aged in new and used French oak sourced from the Orleans Forest in central France.
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Simple Leaf CBD officially launches their ‘CBD With Purpose’ formulas that fit multiple needs and occasions
MILWAUKEE, WISCONSIN , UNITED STATES, May 19, 2021 /EINPresswire.com/ --Simple Leaf CBDofficially launches their ‘CBD With Purpose’ formulas with a full suite of health and wellness products. Simple Leaf offers the best CBD products that fit multiple needs and occasions:Immune Boost CBD Capsules
Mood Boost CBD Capsules
Focus + Energy CBD Capsules
Pain Relief CBD + CBG Capsules
Sleep Support CBD Capsules
Muscle + Joint CBD Capsules
Relax CBD Bath Bombs
Premium CBG Capsules
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National Paloma Day is May 22, though we think any day is a good one for the refreshing tequila cocktail. While we tend to prefer the classic version—tequila, fresh lime juice and grapefruit soda from Mexico—there are plenty of tasty variations. Here are six Paloma recipes that we like.
Paloma Spritz
(shown atop)
1 oz. Tequila Blanco Pueblo Viejo
1 oz. Mezcal Espadin
1 ½ oz. Grapefruit juice
½ oz. Lime
¾ oz. Simple syrup
2 oz. Sparkling Rosé Lucien Albrecht
1 pinch salt
Shake the mezcal, tequila, grapefruit, lime juice, and simple syrup. Strain it and carefully pour into a wine glass or Collins glass. Add a pinch of salt then top it off with the sparkling wine. Garnish with a full grapefruit moon.
The mixologists at Madre,which has three locations in the Los Angeles area, created this recipe.
Piña Paloma
2 oz. 1800 Silver tequila
4 oz. Jarritos Pineapple soda
½ oz. Fresh grapefruit juice
1 oz. Fresh lime juice
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As the vodka category continues to shift towards all-natural ingredients and “healthier for you” products, Belvedere Vodka has launched Belvedere Organic Infusions.
The new range includes Lemon & Basil with a touch of elderflower, Pear & Ginger with a drop of Linden Honey, and Blackberry & Lemongrass with a hint of sage.
Each contains 100% organic real fruits and botanicals, the company says, while Belvedere’s organic Polish rye is 100% traceable.
Similarly, for Belvedere Organic Infusions, Belvedere sought out 100%-certified organic fruits, spices and botanicals for flavor extraction.
Belvedere Organic Infusions launch May 18 in Florida, Texas and New Jersey; the in-store date for New York and California is in June, with Ohio following in July.
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… of their new cactus water beverage, Caliwater, and presented by … create innovative, fresh functional beverages that connect us to the … Caliwater is a functional beverage with the benefits of … new delicious yet hydrating canned beverage product. Visit them at …
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2 oz. Don Papa 7 rum
4 Watermelon balls
3 Basil leaves
¾ oz. Simple syrup
¾ oz. Lime juice
In a mixing tin, muddle 2 watermelon balls, 2 basil leaves, rum, simple syrup and lime juice. Add ice and shake. Strain into rocks glass with fresh ice. Garnish with remaining watermelon balls and basil leaf
Mixologist Tomas Delos Reyes created this recipe.
The post Daydream in the Garden first appeared on Cheers.© Copyright Beverage Industry News
After more than a decade serving up slices by the beach, the family-owned pizzeria- Mr. Moto, will be opening its first franchise location in Arcadia, Arizona.
PHOENIX, ARIZONA, USA, May 19, 2021 /EINPresswire.com/ -- Arcadia, Arizona, San Diego's favorite pizza joint is finally crossing state lines. Mr. Moto Pizza, a New York-style pizza joint with multiple locations throughout San Diego County has been serving pizza to San Diegans for over a decade. And while owner Gibran Fernandez may be a San Diego native, he’s officially ready to cross state lines. He got the idea from a friend and Phoenix local, who was frustrated by the lack of pizza-by-the-slice options in his neighborhood. “We have lots of customers who travel to San Diego from Arizona,” Fernandez said. “Now, finally, we can come to them.” Arcadia’s vibrant population and picturesque scenery were also a draw for Fernandez. Located at the foot of Camelback Mountain, the area is lush with citrus groves and leafy streets and is home to many of Phoenix’s luxury resorts. The newest Mr. Moto Pizza is set to open in Arcadia Village, at 3923 E. Camelback Road. According to Fernandez himself, you should be able to order a delicious slice in about six to eight months.
About Mr. Moto Pizza: Mr. Moto Pizza was established in 2015 in the Pacific Beach neighborhood of San Diego, California. Mr. Moto’s objective is to share his authentic New York-style pizza to the hungry West Coast—but with a little twist! His characteristically thin-crust pies feature a chewy outer edge (or “handle”) that is remarkably fluffy! Every day Mr. Moto and his team of pizza aficionados employ a secret recipe to make this one-of-kind dough in-house. The perfectly kneaded dough is tossed by hand and topped with a wide array of fresh, gourmet ingredients. In just one year’s time, the technique has earned Mr. Moto great reviews, loyal customers, and critical acclaim as Mr. Moto Pizza proudly boasts the award for “San Diego’s Best Gourmet Pizza” since 2016. The San Diego-based family-owned Pizza Parlor currently has 8 locations. Mr. Moto Arcadia will be the first Franchise location as well as the first location to open outside of state lines. Please visit https://mrmotopizza.com/ to learn more.
Jorge Moreno
Mr. Moto Pizza
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Entrex Carbon Market announces the launch of its Carbon Neutral Beef and Chicken Point of Sale (POS) solution.
Universal Solar Technology (OTCMKTS:UNSS)
— Stephen H. Watkins
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Bravus Brewing awarded Non-Alcoholic Brewery of the Year, winning out of 800 entries across nearly 40 categories and 14 different countries.
ANAHEIM , CALIFORNIA, UNITED STATES, May 19, 2021 /EINPresswire.com/ -- Bravus Brewing Company was awarded Non-Alcoholic Brewery of the Year at the 10th annual New York International Beer Competition. This year, there was stiff competition with over 800 entries across nearly 40 categories and 14 different countries.
Additionally, three of Bravus's beers won individual awards: the Bravus IPA won a Bronze medal of distinction. The Bravus Peanut Butter Stout also won Bronze, and Bravus is proud to announce their Raspberry Gose won Gold!
The judges of this competition ranged from top beer buyers to trade professionals, judging the beers based on category and price point. The competition was made more difficult by the COVID-19 pandemic, with logistics more complicated, requiring beer samples to be sent to individual judge locations.
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For many wine lovers, relaxation can often be found in a glass of good wine. And stress reduction is a matter of health: High stress levels can lead to adverse cardiovascular effects such as high blood pressure. A new study has found promising results for moderate alcohol consumption and reducing stress-related brain signals responsible for heart disease.
Lead author Dr. Kenechukwu Mezue presented his findings on May 17 at the American College of Cardiology’s 70th Annual Scientific Session & Expo (the study has not yet been published). In his research, Dr. Mezue and his cardiology team at Massachusetts General Hospital analyzed self-reported data from the Mass General Brigham Biobank survey. The survey included 53,000 participants, of which 60 percent were women and the average age was 57.
The survey classified subjects' alcohol intake into four categories: no intake, low intake (less than one drink per week), moderate (one to 14 drinks per week) and high (more than 14 drinks per week). Hospital records were checked to see which subjects had experienced adverse cardiovascular events such as heart attack and stroke. Of the 53,000 participants, nearly 8,000 had experienced a major adverse cardiovascular event during their lives.
Dr. Mezue and his team looked at areas of the brain with increased activity and measured stress-related brain activity in the amygdala, the part of the brain associated with fear and stress by conducting PET (positron emission tomography) imaging scans on 752 survey participants.
"We measured activity in the amygdala region and controlled for it with measurements in the prefrontal cortex and cerebellum," Dr. Mezue told Wine Spectator. "Previous studies from my mentor showed that increased levels of amygdala activation were associated with subsequent inflammation in the blood vessels and increased inflammation of arteries and, subsequently, increased number of cardiovascular events."
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Carolans Irish Cream, a brand owned by Heaven Hill, has launched Carolans Cold Brew.
This new product mixes cold brew coffee with original Carolans Irish Cream.
Carolans Cold Brew is 34 proof, with a rich, coffee taste and notes of chocolate, the company reports. Sip it on its own, over ice, mixed in coffee or in a cocktail.
“Crafted from the Original Carolans Irish Cream base, the cold brew flavor delivers a new depth of flavor experience that will delight existing fans and newcomers alike,” says Hannah Venhoff, Heaven Hill Brands group product director. “As the second largest Irish Cream, we are consistently seeking to amplify Carolans through consumer relevant innovation that builds upon a strong portfolio and offers consumers new opportunities to make new memories with Carolans.”
Carolans Cold Brew has support in trade media and retail point-of-sale with a tagline encouraging consumers to “Pour. Sip. Chill.”
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No Cow Logo
Vegan, Keto-Friendly, Kosher New Flavor Offers 20 Grams of Plant-Based Protein, 1 Gram Sugar, Only 200 Calories and Contains No Dairy, Soy, Whey, Gluten or GMO
— Paul Rabaut, Marketing Director
No Cow’s Peanut Butter Cup bars are a delicious step forward in taste and texture and will be available exclusively at the brand’s e-commerce site, NoCow.com, beginning May 19th, 2021. The new flavor will also be available at The Vitamin Shoppe by June 20th.
Made with all-natural, purely sourced ingredients, the bars are sweetened by monk fruit and stevia, and feature just one gram of sugar and 200 calories per serving. The bars are Certified Dairy-Free, Soy-Free, Whey-Free, Gluten-Free and are Non-GMO Project Verified and Vegan, making them a great choice for kosher, vegetarian, and vegan lifestyles.
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Rob Theakston May 19, 2021
Collaborations between beer and whiskey makers often yield mixed results. Far too often, the hops influence or some other variable will hijack the process, and the well-intended experiment loses the plot. Colorado’s Left Hand Brewing and its well-respected Milk Stout Nitro have been around for quite a bit, and the people behind Foundry may appear to be new on the block but have been around for a spell: the man behind the brand, Scott Bush, was the founder of Templeton Rye. After selling the company in 2016, he moved on to begin this new venture. Thus far, only rum, vodka, and gin have been produced, with this being the first whisky offering.
So how did this come to fruition? From the press release:
“In 2019, Left Hand began a batch of their acclaimed stout, creating a sweet liquid infusion of roasted malts. Before the addition of lactose or the process of fermentation that would turn it into a stout, this wash was transported from Colorado to Iowa to be fermented, distilled, barrel-aged, and bottled as a whiskey. [It is] aged 24 months in 30 gallon charred oak barrels.”
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Pimm's is welcoming in summer 2021 with a refreshed design for its iconic Pimm's No.1 bottle.
The updated look has been launched alongside a new marketing campaign, centred around the slogan 'We Will Summer', and a new product, the raspberry and redcurrant-flavoured apertif Pimm's Sundowner (18% ABV).
It is the first brand refresh for Pimm's - a brand which dates back to the 1840s and is currently worth £21m in the off-trade - in more than 30 years. The new bottles will give the brand a more modern look, while staying true to its traditional design.
The new-look bottles for Pimm's No.1 (25% ABV) will be available in retailers from June, while Pimm's Sundowner will be launching exclusively with Sainsbury's stores and online with Amazon from 24 May. It will also be available in bars of selected venues inlcuding Greene King Metro, Young's, Fuller's and Stonegate pubs.
Investment in marketing activity from Pimm's this summer, including the the 'We Will Summer' campaign, is set to top £1 million. Meanwhile, its new Pimm's Sundowner is designed to capitalise on the growing popularity of early evening 'aperitivo' occasions, with a recommended serve of a Pimm's Sundowner Spritz with sparkling wine and soda.
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Fans of the tropical classic the Jungle Bird tend to fall into two different camps, their preference hinging on either deep, dark blackstrap rum, or dark rum (aka black rum). Though Jungle Birds made with dark rum adhere to the original recipe, the blackstrap base has gained an unlikely popularity, at times overshadowing the recipe created in the late 1970s at the Kuala Lumpur Hilton and published in a 1989 paperback called The New American Bartender’s Guide. That build called for “dark rum”—a style so named for its caramel coloring—mixed with pineapple, lime juice, sugar and Campari.
Tiki historian and restaurateur Jeff “Beachbum” Berry, who republished the New American Bartender recipe in his 2002 book Intoxica!, was faced with decoding what “dark rum” meant in the context of the recipe. “In the 1980s, that would have meant Myers’s or another dark Jamaican brand, so I tested the recipe with dark Jamaican and that worked well,” Berry says. “I never changed the recipe in my books or my Total Tiki app because I was treating it as a historical artifact.”
But an alternate camp says richer, more intense blackstrap rum is best for the drink. “They’re not interchangeable,” says Giuseppe González, who created the version featuring inky blackstrap rum in 2010. “That they fall under the same category is misleading.” Gonzalez put the drink on the menu at the now-closed urban tiki bar Painkiller/PKNY, dialing back the original’s pineapple spec from four to two ounces of juice, which spotlit Campari’s bitterness and endeared the drink to amaro-happy bartenders.
Looking back, González, who is now based at Starboard Tack and Mott 32 in Las Vegas, says he specifically selected blackstrap rum to stand up to Campari’s “overpowering” bitter orange flavors. “You need a big, harsh rum to play with Campari,” he explains. “Campari never plays nice.” For the rum, he favors Cruzan for its molasses sweetness. “Everything works off the blackstrap,” he says, explaining that its “weird coffee, umami, salty” character stands up to the red bitter, but also “makes it pop.”
Eventually, the drink found its way over to the influential speakeasy Milk & Honey, giving it a larger platform with both bartenders and consumers. Today, more than a decade later, it’s been canonized as an industry standard.
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Spirits group Edrington is hoping to boost the credentials of its Naked blended malt brand through a new product identity and packaging.
The redesign for the range (formerly Naked Grouse) will see it renamed Naked Malt and will put a first-fill sherry cask - the maturation vessel at the heart of the range - centre stage on the bottle.
The new-look, 100-per-cent recyclable bottle remains transparent with the sherry cask design embossed on the glass. Each bottle will also carry the signature of Naked Malt master blender Diane Stuart.
The compositon of the whisky - a blend of renowned Scotch single malts matured in first-fill oloroso sherry casks - will remain unchanged.
Elaine Miller, global brand controller at Naked Malt, said: "For our consumers, the whisky category can be difficult to navigate and bound with conventions they don't want to be constrained by, so for us, it's about making whisky more accessible. We want to give a new generation the freedom to try whisky their way, whilst providing the reassurance of a great quality, versatile liquid.
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Stewart Buchanan, Benriach Global Brand Ambassador
Stewart Buchanan, Benriach Global Brand Ambassador
GLOBAL WHISKY FANS LOG INTO CELEBRATE SPIRIT OF SPEYSIDE
From Turriff to Tokyo, 688 guests from 15 countries from around the world logged into Spirit of Speyside Whisky Festival’s first online event, which took place last week.
Benriach’s World of Flavour proved to be the top pick of the festival, with Global Brand Ambassador, Stewart Buchanan, leading a tasting of their core range, giving a sneak peek behind the scenes of their new visitor centre in Elgin. Virtual distillery tours were also high on the agenda for visitors, with tours of Benromach and Tamdhu distilleries being the second and third most popular events.
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