StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions
Issue link: http://read.dmtmag.com/i/42062
• Frangelico — Introduced in the early 1980s, Frangelico is a 48-proof liqueur made with a base of Italian grape spirits, which are steeped with the natural extracts, including hazelnuts, cocoa, coffee, vanilla, rhubarb and orange blossoms. • Grand Marnier — Ranked among the world's finest liqueurs, Grand Marnier is made in Neauphle-le- Château, France exactly as it was over 120 years ago. Orange peels are first slowly macerated in cognac. The infused-spirit is redistilled, blended with the premiere cognacs from each of the growing regions and sweet- ened with sugar syrup. The liqueur is then barrel-aged at the Marnier-Lapostolle cognac cellars. (80 proof) • Grand Marnier Cuvee de Cent Cinquantenaire —Introduced to commemorate the 150th anniversary of Marnier-Lapostolle, the liqueur features a blend of exceptionally old, Grande Champagne cognacs ranging in age up to 50 years. The liqueur is then aged 2 more years in Limousin oak barrels in the Marnier-Lapostolle cellars. (80 proof) • Grand Marnier Quintessence — Just announced, Quintessence is a blend of double distilled orange (vs. single distillation in the other mar- ques) and very old cognacs. All of the lots of cognacs for this marque come exclusively from Grand Champagne, with more than 20 different lots included in the blend, with some dat- ing back to 1906. Grand Marnier Quintessence will be available nation- ally beginning in September at a sug- gested retail price of $700 per bottle. • Irish Mist —Produced under the supervision of the Irish government, the 80-proof liqueur is made with bar- rel-aged whiskey, heather honey and a medley of spices. • Jägermeister — The herbal liqueur was first bottled and widely marketed in 1935, just prior to the beginning of World War II. Jägermeister is comprised of a sophisticated blend of 56 roots, herbs and spices from around the world, including gentian roots, valerian, poppy seeds, ginseng and chamomile blossoms. The various botanicals are individually macerated and then filtered and matured in charred oak barrels for a minimum of one year prior to blending. • Kahlúa — Kahlúa has been made in Mexico for nearly a century and was first imported into the United States after the repeal of prohibition. The 53-proof liqueur is made from a base of continuous-distilled sugar cane and is steeped with vanilla and StateWays s www.stateways.com s September/October 2011 mountain-grown Mexican coffee. The range now includes Kahlúa French Vanilla, Kahlúa Hazelnut, Kahlúa Peppermint Mocha, Kahlúa Especial and Kahlúa Mocha. • Patrón XO Café — Imported by the company that brings you Patrón 100% Blue Agave Tequila, XO Café is made in Mexico from 100% agave tequila and pure, nat- ural essence of coffee. The 70- proof liqueur is crafted with a minimal amount of sweetener, which makes it drier and more of a coffee-flavored tequila than a typical liqueur. • Midori —A Japanese liqueur produced by Suntory that is made from a base of neutral spirits and proprietary honeydew melon fla- vors. Midori is bottled at 42 proof. • Royale Chambord Liqueur de France — Now 25 years after its debut, Chambord is crafted in the Loire Valley on a base of premium grape spirits that is infused with a mixture of fresh small black raspberries, herbs and other fruits. Chambord mixes with just about everything associated with summer. Make raspberry lemonades, iced teas or margaritas. It's often promoted in martinis, iced coffees and rasp- berry daiquiris. In the hands of the inspired, Chambord has no creative limitations. • Southern Comfort — An American liqueur produced since 1874 from a base of grain neutral spirits and flavored with peach liqueur, fresh peach and citrus extracts. Southern Comfort is bottled at 70 and 100 proofs. In the summer of 2010, the brand launched Southern Comfort Lime. A line extension introduced last year features lime flavor and is bottled at 55 proof. A new pepper flavor is slated to soon be released. • Tuaca — The formula for the liqueur is believed to have originated sometime dur- ing the Italian Renaissance in the 16th Century. Tuaca is to this day made according to the original formula. However, the exact processes employed—according to the com- pany—remain a closely guarded secret. It's comprised of vanilla, herbs, spices, citrus essence and sugar blended on a foundation of fine, barrel-aged Italian brandy. The brandies selected by the master distiller range in age between 3 to 10 years. The 100% natural liqueur is bottled at 35% alcohol by volume (70 proof). SW 51