Issue link: http://read.dmtmag.com/i/267019
w w w. v w m m e d i a . c o m M a r - A p r 2 014 | V I N E YA R D & W I N E RY M A N A G E M E N T 8 7 rom classic cocktails to the signature libations of mixology masters, spirits are making a comeback with a roar not heard since pre-Prohibition. But imbibers don't want just any old vodka or gin. Today's arti- san-aware consumer is looking for something handcrafted, small-batch and from the farm – just the kind of something wineries know how to produce. As a result, wineries around the country are adding distilled spir- its to their production. According to Thomas Hogue, director of con- gressional and public affairs for the Alcohol and Tobacco Tax and Trade Bureau (TTB) in Washington, D.C., the number of entities that hold a permit as both a winery and a distill- ery has increased 70% since 2009, up from just 123 that year to 209 as of December 2013. Two important factors influ- ence the trend in winery-produced craft spirits, according to Frank Coleman, senior vice president of the Distilled Spirits Council of the United States (DISCUS). First is the relative ease with which most win- eries can bridge the gap to brandy. "If you can make wine, you're half- way to making brandy, and if you can make brandy, you're into distill- ing already," Coleman noted. "You know the process, and it's just a hop, skip and a jump to vodka, gin potential is extraordinary," agreed Pennfield Jensen, executive direc- tor of the American Craft Distillers Association (ACDA) in Blooming- ton, Ind., a nonprofit organization with roots in the American Distilling Institute. He predicts that craft distilling will follow an upward trend similar or whiskey. It's basically the same skill set. " T h e s e c o n d r e a s o n i s t h a t there's been a booming market- place for premium distilled spirits over the last decade. It's 1850, and you're on the porch of Sutter's Mill – it's a gold rush!" "Craft distilling is huge and its + Spirits have made a huge comeback among U.S. con- sumers, who seek out artisan products. + Wineries are taking advan- tage of the artisan spirits movement by adding distilla- tion to their repertoire. + Winemaking and distilling have many parallels. + Restrictions and compliance issues with regard to spirits are very complicated. AT A GLANCE For Powdery Mildew and Mite control, grape growers have a choice: JMS Stylet-Oil alternative to early-season sulfur treatment. tOutperforms sulfur as an eradicant on powdery mildew - University researched and rated 10/10. t+.44tylet-Oil is a stand-alone product for powdery mildew. tEliminates early season inoculum growth that can cause late-season epidemics. tUnlike sulfur+.44tylet-Oil works well in cool weather, protects around the clock, and harmlessly degrades without potential air pollution. Apply this clean white oil early for mite control throughout the season. +.4 4tylet-Oil is now available in its conven- tional formulation or an organic formula- UJPOUIBUJT0.3*MJTUFEGPSVTFJOBO organic prPHSBN$POUBDU+.4GPS complete information and product data. 4S[HIV]1MPHI[# 1MXIW# Headquarters 4423 5th PMBDF48 Vero Beach, FL 32968 .PCJMF FBY styletoil@aol.com www.stylet-oil.com 8illiams Lane PFOEMFUPO03 0ïDF FBY styletoil@eoni.com JMS Stylet-Oil ® Choice