Beverage Dynamics

Beverage Dynamics - November/December 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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6 Beverage Dynamics • November/December 2016 www.beveragedynamics.com ON THE Web 8 TRENDS AND TRAITS DEFINING U.S. CRAFT SPIRITS IN 2016 The U.S. craft spirits industry is booming. Naturally, it's useful to measure and defi ne this trend. The inaugural Craft Spirits Economic Briefi ng on Oct. 18 broke down this movement into numbers and defi nitions. Here were major takeaways: 1) U.S. CRAFT SPIRITS CONTINUE TO BOOM Sales continue to climb exponen- tially for craft spirits. Numbers from the past fi ve years alone are eye-opening. The U.S. craft spirits market reached 4.9 million cases and $2.4 billion in retail volume in 2015. That's up from 1.47 mil- lion cases and $700,000 in retail volume in 2010, for gains of 27.4% and 27.9%, respectively. During this current boom, the market share of craft spirits reached 2.2% in volume and 3.0% in value, up from 0.8% and 1.1% in 2010, respectively. 2) CRAFT DISTILLERIES ARE GROWING IN NUMBER The amount of operational U.S. craft spirits distillers totaled 1,315 as of August 2016. And there are more than 2,000 approved permits for distilleries in the U.S. Recent growth has been rapid. There were only 204 craft spirits distilleries open in America in 2010. Given the current growth rate, that total is on track to reach 2,800 by 2020. However, such an amount is unlikely. Market saturation and other economic factors (taxes, competition) will likely slow the growth distilleries. Instead, 2,500 is more realistic. INTERVIEW: CHANGING WHAT AMERICANS THINK ABOUT CHILEAN WINE Chile enjoys an ideal winemaking climate. It's conditions are sometimes referred to as the midpoint between Califor- nia and France. No wonder vineyards here produce world- class wines. But do most Americans know that? What does the average U.S. consumer think about Chilean wine? For answers, associate editor Kyle Swartz recently spoke with Cristobal Undurraga Marimon, a sixth-generation Chilean winemaker and co-owner of Koyle Winery. Kyle Swartz: How do Americans view Chilean wine? Cristobal Undurraga Marimon: U.S. wine drinkers are always searching for a niche category, a new experience. So there are more of them now searching for Chile. But Chile today is still mostly per- ceived as a value place for wine. KS: How can Chile raise its profi le beyond being a 'value' country? CM: We really started working towards that in the 2000s. Before that, Chile wine was really commercial. Now there are more nice properties in Chile. There are 10-20 wineries in our country that are working very seriously towards making great wine. It's only a matter of time before more people notice. We're pushing to build up Chile as a unique, authentic region in the world. As a wine region, your style should be unique, or you're not doing it on your own terms. BD 4 NEW DETAILS ABOUT THE 2016 GOOSE ISLAND BOURBON COUNTY STOUT 1) THE BEER WAS PASTEURIZED THIS YEAR. Goose Island accomplished this with the use of a fl ash pasteurizer. Explains Goose Island Brewmaster Jared Jan- koski in a blog post, "The key benefi t is microbiological stabilization, which is helpful for wood aged beers where the barrels we use can be inconsis- tent." This will have no discernible fl a- vor impact, he adds, nor will it affect how the beer ages. "Thus far, many teams of trained sensory panelists have participated in blind triangle tastings and been unable to determine which beer had been fl ash pasteurized and which had not," he adds. The Goose Island Bourbon County Stout was pasteurized this year. U.S. craft distilleries have suzrpassed 1,300 in number. FOR THE FULL STORIES, VISIT WWW.BEVERAGEDYNAMICS.COM.

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