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Diabetes body urges Pakistan to raise taxes on sugar beverages

… the taxes on Sugar-Sweetened Beverages (SSBs) in forthcoming … increased taxation on sugar-sweetened beverages (SSBs). We support … 2020) shows that carbonated beverages have become an integral part … income is spent on carbonated beverages – income that could …
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"The Pub" podcast features food & beverage businesses in Happy Valley

… passion for the food and beverage industry is connecting thousands of … another outlet for food and beverage news: “The Pub” podcast. “One …
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NCDFI moves Delhi HC on ‘beverages being labelled as milk’

… business of selling plant-based beverages like soy drinks and almond … for plant-based foods/beverages, the use of which is …
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Rubens and Avirtech are partnering to deliver solutions for supply chain resilience

Rubens and Avirtech are partnering to deliver solutions for supply chain resilience
RubensCheck rolls out with Avirtech
Avirtech, the crop intelligence heavyweight transforming crop intelligence for regional food security.
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Daniel Pelliccia, CEO and Cofounder, Rubens Technologies

RubensCheck rolls out on pineapple plantations across ASEAN

Avirtech Team

Rubens Technologies’ regulatory intelligence reduces specialty crop waste under new ASEAN partnership with Avirtech

Resilience in production and distribution is key to global food security. RubensCheck crop intelligence and Avirtech's plantation scale insights minimise the risks of supply chain disruptions.”

— Daniel Pelliccia, CEO and Cofounder, Rubens Technologies

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Golden Ratio Launching Anti-inflammatory Morning Beverage, Golden Milk

… , anti-inflammatory and nourishing morning beverage with the caffeine and lower … single-serving of the traditional beverage. For additional background on gold …
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Southern Beverage Company opening new distribution facility in Ridgeland

… (AP) — Southern Beverage Company says it is opening … to the area. Southern Beverage Company, a wholesaler … owner and president of Southern Beverage Company, told the television … through the years, Southern Beverage has strategically grown throughout …
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FROM ECUADOR WITH LOVE: EMPIRE’S GROCER’S DAUGHTER

FROM ECUADOR WITH LOVE:  EMPIRE’S GROCER’S DAUGHTER

Chocolatiers in Northwest Michigan survive COVID with special local lending support and a delicious partnership with Ecuadorian experts.

EMPIRE, MICHIGAN, UNITED STATES, May 25, 2021 /EINPresswire.com/ -- Ecuador’s history seems shrouded in a foggy jungle tangle as confusing as the trails of their rain forests that are shouldered by the Andes Mountains. It is thought that Asian nomads reached the South American continent around 12,000 BC, joined by Polynesian colonization followed by a Duchicela lineage for 150 years, then Spaniards and Pizzaro and the spread of terror among the Indians. The history of this vibrant, beautiful country has been marked by fierce rivalry, occasional warfare and political instability. Today, though, Ecuador is peaceful and a safe country to visit.

Over 3,000 miles north of Ecuador, an entrepreneurial business, nestled in dune land in Empire, Michigan, is supported by a nonprofit lending institution to create an added slice of history dependent upon one of Ecuador’s riches: extraordinarily fine chocolate. So good, in fact, that it was common practice in Mayan communities for people to exchange a cacao-based beverage as they cemented an engagement between man or woman. Pure chocolate for pure love.

With $144,500 in lending support from Venture North Funding and Development, the Empire enterprise, Grocer’s Daughter Chocolate, purchased 12 metric tons or over 26,000 pounds of organic direct trade chocolate from Ecuadorian farms. The inventory provides 24 months of production for Grocer’s Daughter.

“We are one of the few chocolate businesses in the nation that offers delectable treats made only from premium quality, traceable cocoa,” said Jody Hayden who has owned Grocer’s Daughter Chocolates since 2013 along with spouse DC Hayden. “Ecuador is the top producer of fine cocoa in the world.”

“A great company,” says Laura Galbraith, president of Venture North. “Between 2019 and 2021, their revenues jumped 100 percent. By buying chocolate in this volume, they have a big savings. The project will save five jobs, create two new positions and 8-10 part-time positions in the Empire area. Galbraith said that profits and savings will also support a new building to accommodate new business and production and warehouse facilities.

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Review: 2019 Eisacktaler Kellerei Cantina Valle Isarco Kerner Alto Adige

Review: 2019 Eisacktaler Kellerei Cantina Valle Isarco Kerner Alto Adige

Eisacktaler Kellerei’s 2019 bottling of kerner features a crisp lemon backbone and some bright salinity, backed up by a fresh bouquet of flowers and a gentle layering of fresh herbs — rosemary, thyme, maybe some oregano — all of which works delightfully well together. This is on one hand a delicious throw-it-back porch pounder wine, on the other a complex and well-crafted exploration of perfumed herbaceousness. Best value.

$14

Rating

9.0/10
Original author: Christopher Null
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GRAZIA USA ANNOUNCES GRAZIA by ONEHOPE — AN EXCLUSIVE SIGNATURE SUMMER ROSÉ

GRAZIA USA ANNOUNCES GRAZIA by ONEHOPE — AN EXCLUSIVE SIGNATURE SUMMER ROSÉ
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GRAZIA by ONEHOPE embodies the effortless luxury associated with summer in the global enclaves and getaway destinations of the world’s tastemakers—such as the birthplace of the Grazia brand, Italy.

GRAZIA by ONEHOPE will support Project Zero, a global movement supported by renowned scientists, business leaders, campaigners, culture makers and ocean experts, who are all working together to awaken the fight for the ocean.

LAUNCHING MEMORIAL DAY, THIS LATEST CREATION IS CAUSE-ORIENTED & DELICIOUSLY CHIC

As our first major publication partner, Grazia truly aligns with our goal to create unique, impactful and innovative experiences customers can enjoy."”

— Brandon Hall, Chief Brand Officer and Co-Founder of ONEHOPE Wine

NEW YORK, NY, UNITED STATES, May 25, 2021 /EINPresswire.com/ -- Pantheon Media Group, the U.S. publisher of the Italian fashion and cultural authority Grazia from theMondadori Group, is pleased to announce a partnership with ONEHOPE Wine to releaseGRAZIA by ONEHOPE, a rosé to celebrate summer.

GRAZIA by ONEHOPE is a Vintner Collection California Rosé from the popular Napa Valley brand, which integrates positive community impact into every bottle.

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Journey to the Jewel of Jordan: Bayt Sara, BeVeg certified vegan cuisine.

Journey to the Jewel of Jordan: Bayt Sara, BeVeg certified vegan cuisine.
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Carissa Kranz, Beveg CEO and Chef Sara Banna at Bayt Sara, the first Certified Vegan Restaurant in Jordan.

Carissa Kranz, travels to Amman to meet with the founder of the first Beveg Certified Vegan Restaurant in Jordan, Chef Sara Banna!

AMMAN, AMMAN, JORDAN, May 25, 2021 /EINPresswire.com/ -- Did you know there’s only one vegan restaurant in the country of Jordan?

Jane Unchained contributor and anchor, Carissa Kranz, travels to Amman to meet with the founder of the first Beveg Certified Vegan Restaurant in Jordan, Chef Sara Banna!

Born in Romania, Chef Sara grew up in Italy and moved to Jordan a few years back with her family. When she first founded Bayt Sara, it was an empty garage that she has since renovated to make a charming vegan hangout and tourist destination.

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Rethinking How We Travel: Live in Italy Magazine Focuses on Authentic Tourism and Expat Experiences

Rethinking How We Travel: Live in Italy Magazine Focuses on Authentic Tourism and Expat Experiences
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Authentic tourism helps small businesses in Italy grow.

Lisa Morales is Editor-in-Chief of Live in Italy Magazine © Michelle Vantine Photography

Allegory PR Services is a boutique PR and Marketing agency based in Miami South Florida.

How to find the real Italy

The magazine has quickly evolved to become a story of the Italian people. The amount of stories waiting to be told by both our writers and the people we interview can’t be tapped!”

— Lisa Morales

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For Jessica Sanders, the G&T Is All About Aromatics

For Jessica Sanders, the G&T Is All About Aromatics

Usually, bartenders and bar owners talk about how to scale things up: how to bring in more guests, sell more drinks, open more venues. But during the pandemic, that conversation shifted, says Jessica Sanders, proprietor of a laid-back neighborhood bar and gastropub in Austin known for its focus on elevated classic cocktails.

“I learned how to scale down,” she says. Instead of focusing on more, it served her better to think about less, namely how to keep operations lean, with the goal of adapting quickly and sustaining a viable, successful business into 2021 and beyond.

“We have a much smaller team now, with just four or five of us,” Sanders explains. “We’ve had to dial in on … the things we do very well here, and pare everything else away.”

That has extended to the bar’s approach to its cocktail menu. Historically, the bar staff allotted two or three months to workshop a menu of up to 25 drinks, updated quarterly. For spring 2021, the menu of eight original cocktails was established in four weeks.
“We trimmed off all the fat,” Sanders explains. “But [the menu] hits all the notes of what a guest is looking for.” For example, instead of three Gin & Tonic riffs, the goal was to offer just one, making that “the best version of that drink we can offer them.”

This variation, the Forager’s Remedy, layers “warm” spice tones found in The Botanist gin with “cool” herbaceous notes contributed by a basil eau de vie and a lavish opal basil garnish. “The Gin & Tonic is one of those drinks you should smell before you drink it,” she says. “It should hit your nose the second it hits the table.”

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Review: Catoctin Creek “Life’s a Peach” Barrel Select Rye Whisky

Review: Catoctin Creek “Life’s a Peach” Barrel Select Rye Whisky
Catoctin Creek "Life's a Peach" Barrel Select Rye Whisky

Christopher Null May 25, 2021

Catoctin Creek‘s latest special edition rye is “Life’s a Peach,” a highly limited expression (547 bottles produced) of its 100% Virginia rye whiskey that is finished for one year in Short Hill Mountain Peach Brandy barrels. It’s the first time Catoctin — which is known for unusual special editions and weird finishes like this one — has released a peach brandy finished rye to the public.

Peaches and American whiskey tend to go great together, so let’s see what Catoctin Creek has cooked up for us.

From start to finish, the peach influence is clear, though to various degrees. While things start out a bit musty on the nose, in short order a sharp and quite perfumed fruitiness emerges, one which is immediately reminiscent of applejack. The palate is far fruitier than the nose, peach and apricot notes leading the way to a rather sharp, slightly antiseptic character as the fruit begins to fade. Again, it’s reminiscent of that industrial quality that younger applejack has, though more traditional notes of biscuits, sesame, and some barrel char elements come to the fore after the more pungent qualities fade a bit. The finish is surprisingly soft and floral, with notes of nougat balanced by hints of pepper and rosemary, which gives the experience some bite.

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Does “Craft” Exist in Spirits Anymore?

Six years ago, Todd Leopold told me a secret. He was building a time machine. In the quiet of his Denver distillery’s tasting room, Todd presented facsimiles of cryptic blueprints he’d exhumed while researching the arcana of his trade. What they depicted were exacting instructions for a three-chamber still, the kind that was used in the 19th century to make rye whiskey. Looking like something out of a Jules Verne novel, the contraption promised the impossible: to transport a distiller or a drinker to a bygone era when domestic whiskey was categorically different. Though its low yield had rendered it outmoded in an ever-industrializing market, Todd was gripped by his vision, insisting it would exude juice of a quality that contemporary drinkers couldn’t imagine. He swore me to silence.

After 15 years of furtive measures, Leopold Bros.’ Three Chamber Rye has arrived at last. With a deceptively simple mash bill of American malted barley and a forgotten strain of rye called Abruzzi, Three Chamber is nothing short of a game-changer. Drinkers accustomed to the output of more widely known whiskey makers, who produce in a week what Leopold Bros. does in a year and label their offerings as “small batch,” may be awestruck. There’s simply no going back after tasting a potion like this one.

Recently, someone asked me what “craft” meant anymore in the context of distilling. I quickly answered to myself, “Not much,” which wasn’t entirely fair. Good people remain committed to the designation of “craft” as a signifier of transparency and mindful production apart from larger producers and mercenary conglomerates that invest more in apocryphal marketing than in actual spirit-making. As advocates for craft distilling, like the American Craft Spirits Association or the American Distilling Institute, have not been particularly bold in denominating the category, opportunists have been free to co-opt the language of craft, saturating the market with fanciful and obfuscating origin stories like the old chestnut about the lost bourbon recipe found under a mattress in an antebellum prison, the myth of the revived 250-year-old distillery that’s been producing for three years yet offers 15-year-old whiskey, the story of the hardened mezcalero whose grandchildren are the first to wear shoes in the region thanks to a brand’s intervention, and the one about the hyper-regional single malt made from Eastern European grain malted in a facility resembling the Death Star.

While I may have discarded the epithet “craft” a decade ago, consigning it to the obsolescence of other words like “sustainable” or “artisanal,” I remain uncynical in pursuing what those terms have hoped to embody, and Three Chamber does exactly that.

Like a master carpenter, Todd Leopold began by building his own tools, namely his Victorian time machine, which appears an arresting, luminous copper shaft with three discreet portal windows, crafted by Vendome Copper & Brass Works in Kentucky. For now, it is the only still of its kind, but this will likely change once the world tastes its issue. Prior to this release, I had two opportunities to test the whiskey: once, fresh from the tap, and on a subsequent visit when Todd shared a barrel sample at around a year old. Even as a newborn and a toddler, the whiskey was prodigious.

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Pearland citizens circulate petition to get sale of alcoholic beverages on ballot

… The Pearland Entertainment and Beverage Coalition is calling for … The Pearland Entertainment and Beverage Coalition is a special purpose … of the Pearland Entertainment and Beverage Coalition, said in the … of alcohol and mixed beverages," according to the …
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Review: Lejana Y Sola Mezcal Joven

Review: Lejana Y Sola Mezcal Joven
Lejana Y Sola Mezcal Joven

Christopher Null May 24, 2021

Lejana Y Sola (“afar and alone”) is a sister brand of PaQui Tequila, which we reviewed when it was first released a whopping 11 years ago. This joven mezcal is an “ensemble” made from espadin and cuishe and is made in Lachila, Oaxaca via traditional methods that include the use of a horse-drawn tahona to crush the agave.

This is a delightful little mezcal. The nose is sweet and only mildly smoky — citrusy with a light vanilla note, backed up by a touch of campfire smoke and sweet mesquite. The mezcal is just as lively on the palate, a gentle caramel note kicking things off and a punchy lemon-orange character perking up right away. A strong saline and mineral note becomes evident in short order, which is effective at tempering the smoky elements that linger around the edges of the spirit. It’s never overwhelming with smokiness even on the finish, the citrus notes coming off as practically fresh-squeezed and continuing to burst on the tongue well into the conclusion.

This may not be the most complex mezcal I’ve ever tasted, but it’s impossible not to fall for its brightness and sunshine. Excellent for mixing, too.

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How Good Are ‘Better for You’ Wines?

How Good Are ‘Better for You’ Wines?

Heidi Scheid enjoys a glass of wine every night. "Wine is just a part of everyday living, the perfect way to segue from a busy schedule to a relaxed evening," says Scheid, who is the executive vice president of Scheid Family Wines in Monterey, Calif. "But I also like to get up early, exercise and get a lot accomplished." For her, drinking a few glasses of wine at night isn't conducive to waking up at the crack of dawn the next day, and limiting herself to a single glass of wine makes her feel deprived.

Scheid created the brand Sunny with a Chance of Flowers, joining the growing ranks of brands marketing themselves as "Better for You" (BFY). There's no legal or agreed-upon definition of wines in this category, but they’re generally lower in alcohol, sugar and calories and and stress sustainability and/or transparency in ingredient labeling. In the case of Sunny with a Chance of Flowers, the wine is marketed as sustainably grown, with zero added sugar, 85 calories per 5-ounce glass and 9 percent alcohol.

What defines these wines as BFY is their marketing. They’re not dramatically different from many wines. Most table wines are between 11 to 14 percent alcohol and have 120 to 130 calories per glass, according to the U.S. Department of Agriculture. And, while many BFY brands proudly state they have no added sugar, it's actually illegal to add sugar into table wines in some winegrowing regions, including California.

Low-calorie wines have historically been marketed toward women and focused on body image, but the current BFY wines have a different vibe: They’re about offering healthier alternatives. "I think wine as a category just hasn't been that interested in meeting consumers where they are," says Scheid.

She adds that other products have brands that are marketed with a "better for you" vibe. Everything from detergent to yogurt have offerings that suggest they are a healthier option. Other beverages, including beer and spirits, are moving into low- and no-calorie options. Why not wine?

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Mark Owens: Ardagh expansion shows importance of targeting food and beverage manufacturing

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Review: Tanqueray Gin & Tonic (Canned)

Review: Tanqueray Gin & Tonic (Canned)
Tanqueray Gin & Tonic

Robert Lublin May 24, 2021

With all of the ready-to-drink cocktails that have been coming out lately, it is surprising that it took so long for the classic gin and tonic to appear (though perhaps that’s because this is literally the easiest cocktail in the world to make). Now they are starting to arrive, and today we will finally try an RTD gin and tonic made with one of the most classic of London Dry gins (although it’s made in Scotland): Tanqueray.

Cracking the can and sticking a straw right in, this is a lovely gin and tonic with everything expected in place. The juniper character that dominates Tanqueray Gin is front and center, offering a nice piney nose and palate. The juniper and angelica in the Tanqueray along with the quinine in the tonic introduce a pleasant, mature bitterness to the cocktail, and it’s never too sweet. Additionally, the level of carbonation is just about perfect right out of the can. Alas, poured over ice, the Tanqueray Gin & Tonic quickly gets too watery. Tanqueray may be an iconic bottling, but isn’t a terribly complex gin. The canned cocktail expression at least does justice to the product with which it’s made.

6% abv.

B+ / $15 per four-pack of 12 oz. cans / tanqueray.com [BUY IT NOW FROM DRIZLY]

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BACARDÍ Real Rum Canned Cocktails expand range with new flavors

BACARDÍ Real Rum Canned Cocktails expand range with new flavors
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