Stateways

StateWays Jan/Feb 2016

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

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StateWays ■ www.stateways.com ■ January/February 2016 22 IRISH WHISKY Ireland," says George Ryals, manager at All Star Wine & Spirits in Latham, N.Y. "There are whiskeys people had been clamoring for. Paddy's wasn't available for years; now we can hardly keep it on the shelf. And high-end, rare bottlings like Green Spot and Yellow Spot are fi nally ap- pearing in the U.S. market." Segmentation is starting to occur, Teeling says, which is why he and his brother Jack relaunched the family brand with innovative, more upscale liquid. Last sum- mer, the Teelings opened a 10 million distillery, the fi rst in Dublin in over 125 years and the only operating facil- ity in the capital of Ireland. Currently in the U.S. market, Teeling offers a Small Batch, matured in rum barrels; a Single Grain, matured in California red wine barrels; and last fall released a Single Malt, a vatting of fi ve different barrel treatments. STEPPING UP Many of the producers are keenly aware that, as in other whiskey categories, Irish fans are looking for new spirits to try. "Consumers are interested in learning more about Irish whiskey and experimenting with other variations," observes Pfenning at Tullamore D.E.W. "They are crav- ing unique offerings to explore." The brand's lineup in the U.S. includes Original, 10 Years Old Single Malt, 12 Year Old Special Reserve and Phoenix, an over-proof limited edition. More innovations from aged stocks are planned for 2016, Pfenning promises. "Consumers are interested in whiskeys with higher age statements; they see it as an assurance of quality." "In the Irish category, we are seeing more 'single grain' expressions, as well as 'small batch' and experimental casks," says Erin Robertie, Liquor Department Manager at Hazel's Beverage World in Boulder, Colorado. Jameson and Bushmills dominate Irish whiskey sales in that market, but more unique offerings are appearing. Robertie cites Teeling's Single Grain aged in California wine barrels, as an example. "The Irish are jumping on the craft whiskey band-wagon," she says. "In the next two to four years, we'll see a lot more Irish whiskey brands pop up, with more than two dozen new or proposed distilleries in Ireland," says Malini Patel, Beam Suntory's VP of World Whiskies and Innovation. Beam Suntory's Irish whiskeys include two blends, Kilbeggan and 2 Gingers; Tyrconnell, a single malt offering different fi nishes; Connemara, a peated single malt; and Greenore, a single-grain expression. "Our portfolio truly offers a great range of fl avors and prices to accommodate novices to whiskey afi cionados," Patel says. Not to be outdone, Jameson has been releasing some interesting and upscale expressions, such as Black Bar- rel Select Reserve. And most recently, it released Cask- mates, which is whiskey aged in stout-seasoned casks. Parent Pernod Ricard sees a trend of "continued very strong premiumization and experimentation by consum- ers," comments Wayne Hartunian, VP, Scotch & Co- gnac. "This bodes very well for Scotch and ultra-premium Irish whiskey." THE MESSAGE IS THE MEDIUM With the evolution of Irish whiskey products, brand

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