Beverage Dynamics

Beverage Dynamics Jan-Feb 2016

Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.

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Page 4 of 71 January/February 2016 • Beverage Dynamics 5 WHAT'S ON THE Web Read the full interview at DYNAMIC DISPLAYS Beverage Dynamics has launched a social media campaign that highlights the most eye-catching displays at liquor stores. To participate, and have your content shared across our channels, post on our Facebook page or Tweet at us using the #DynamicDisplay hashtag. Here are a few of the best photos tagged as #DynamicDisplays. This Midnight Moon Moonshine setup by Empire Merchants North should help drive sales. A presidential setup by our Twitter follower Kenneth Mitchell. CAN CHILEAN CRAFT BEER MAKE IT IN AMERICA? In another online exclusive, our associate editor Kyle Swartz attended a tasting of Chilean craft beer. He wrote: "If American beer drinkers most crave what's new to them, then perhaps the next trend will be craft from foreign countries. Think about it. How much international craft are we currently drinking? Beyond Belgium and the British Isles, where else do Americans think of for craft beer? And yet, many countries have craft scenes as diverse as ours. Chile, for example. The South American country, better known for wine and pisco, is producing a great deal of interesting beers." Read the full interview at A stout beer by the Chilean microbrewery Szot. Beverage Dynamics explores how Brown Forman (and a number of alcohol stores and chains) has remained in the same family for multiple generations. Extra content online includes additional retailer content and audio clips. HOW TO DRINK WINE IN WINTER We spoke with Francine Diamond-Ferdi- nandi, sommelier at L.A.'s The factory Kitchen, about pairing food and wine, and which styles are must- haves for holiday parties. These include crowd- pleasing whites and sweet dessert wines. Read the full interview at Read the full interview at In His Own Words Wyoming Whiskey Co-Founder and COO David DeFazio. Sauvignon Blanc wines are popular at parties. THE STORY BEHIND A BARREL-STRENGTH In a recent online exclusive, we interviewed Wyoming Whiskey Co-Founder and COO David DeFazio. He spoke at length about what went into launching the distillery's fi rst-ever barrel-strength bourbon. Here's a sample from that Q&A: BD: WHAT LED TO THIS RELEASE? DD: This past spring, we identifi ed two barrels as being exceptional. Sam Mead, our distiller, texted me that 'this stuff is amazing'. He's not one to exaggerate. I texted back that I was excited. He responded, 'As in, you need to come over and try it, right away'. So I made the four-hour drive. At barrel strength, which is 116-120 proof, this whiskey was smoother than any of our Single Barrel products. And those come from the top 1% of our barrels. This was not something we manufactured. We were not looking for it. These two barrels stood out for their quality, and we made a product because we had found them.

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