Inside

20
2 INDUSTRY INSIGHT
BIN
By Alan Forester, CPA, Attorney
42 TASTING CORNER
SINGULAR SENSATION
Albariños from "Green" Spain's
6 6 INDUSTRY TRENDS Rias Baixas are taking the white
MEET THE NEW MILLENNIALS wine world by storm
The current generation is savvy,
experimental and crucial to the
brand-building process

14 BEER REPORT
BEER: IT'S GETTING BIGGER
Consolidation was the name of the
game in 2008. What does that
mean for the beer industry in
2009?

42 18 BEER DEPARTMENT
WHAT’S BREWING

20 COVER FEATURE 46 SPECIAL FEATURE

BOLS GENEVER
California mixologists and
on-premise accounts hand-picked
by Amsterdam-based Bols
rediscover a one-of-a-kind spirit
guaranteed to infuse new life into
18 classic cocktail recipes and their
own creations
30 CATEGORY FOCUS
CORDIALS
After dinner, when the night is
winding down but the party still
clamors to keep going, it's an
especially opportune time to savor
a cordial
38 MERCHANDISING
READY-MADE WINE CELLARS
Which one should you chose?
2009 TOP PICKS
GOLDEN AWARD WINNERS
Though products encompassing
ultra-premium quality, packaging
and marketing have been in the
spotlight in past years, this year’s
BIN Top Picks Golden Award
winners make up some of the most
adventurous spirits hitting the
market in years
54 HOT BRAND FOCUS
60 BRAND PROFILE
NOILLY PRAT
62 NEW PRODUCTS & PROMOTIONS
64 POUR OF THE MONTH
PIZZAIOLI RISTORANTE ITALIANO

30
INDUSTRY INSIGHT BIN
Beverage Industry News
BY ALAN FORESTER, CPA, ATTORNEY VOLUME 96, ISSUE NUMBER 31
WWW.ABCLAWYER.COM 1-877-LIQUOR-8 FOUNDED IN 1934
www.binonline.net

SEXUAL HARASSMENT ISSUES IN Southern California

FOOD AND BEVERAGE ESTABLISHMENTS Business, Production and Editorial Office
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but also of patrons. The harassing conduct need not occur in the workplace, but must occur PRESIDENT
in a work-related context. Nonverbal actions like inappropriate gestures toward an employ- Michael Chu
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ee or patron as well as verbal communications about a person’s sex organs (for example,
telling a woman that her breasts look beautiful), can constitute unlawful harassment. EXECUTIVE EDITOR
Kim Brandi
A cause of action for sexual harassment in the workplace may be based on either of the 626 377-2510
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• "Quid pro quo" sexual harassment: (sexual favors in exchange for employment or pro- Juan Alverez
motion), in which a term or benefit of employment is conditioned on submission to Kristen Wolfe Bieler
unwelcome sexual advances. Dale DeGroff
Jeffery Lindenmuth
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ly pervasive so as to alter the conditions of employment, creating an abusive work envi- Gregg Glaser
Wilfred Wong
ronment. An example would be patting a co-worker on his or her behind, which would
EDITORIAL DIRECTOR
be considered an unwelcome sexual advance and, therefore, sexual harassment. These
Victoria Vann
two theories may sometimes both be involved in the same case. 951-272-4681
E-Mail: binvvann@gmail.com

A person bringing a hostile environment claim does not need to show loss of a tangible ADVERTISING
job benefit, but only that the harassing conduct was severe and pervasive enough to have John Muldoon
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effected the employee’s working conditions. An example of such conduct might be a male
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kitchen. Industry Publications Inc.
171 Mayhew Way, Suite 202
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ing an anti-harassment policy and a complaint procedure, which should include: 925 932-4999 Fax 925 932-4966
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• A definition of sexual harassment; E-Mail: dlpage@earthlink.net
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E-Mail: 4elyse@earthlink.net
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Manfred Schaffler
• The policy’s written manual should be distributed to each employee on the employee's
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I will discuss issues of harassment by an employee toward a co-worker and the employer’s
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WHAT’S BREWING
TUSKER BEER
HOT IMPORT!
As imported beers grow in popularity, and
beer consumers and restaurant and bar bev-
erage buyers alike are always on the hunt
for a new and distinctive beer drinking
experience, Tusker Lager is poised to gener-
ate a stampede of excitement. While it first
hit the U.S. market back in 1986, and has
won a number of awards in beer tasting
competitions throughout the world, and
today's global market presents the brand
with a marked opportunity for true inroads.
While it is new in many American mar-
kets, Tusker Lager has the kind of intriguing
history connoisseurs can appreciate.
Parent company East African Breweries,
established by brothers George and Charles
Hurst in 1922, created a beer that would
become intrinsically tied with both Kenya's
local culture as well as global pop culture.
After George Hurst was killed by a charging
elephant in 1923, the beer was named
"Tusker" to solidify his legacy and his love for
Kenya. Over time, Tusker became recog-
nized as the "official beer" of the famed
Stanley Hotel, which hosted royalty and
global celebrities such as actor William
Holden and author Ernest Hemingway (who
is said to have claimed it as his favorite
beer). In 2009, thanks to President Barak
Obama's paternal family roots in Kenya,
Tusker Lager has more mystique and global
cultural appeal than ever before!
"The beer from the shadow of
Kilimanjaro" gets its unique body and flavor
from Bima equatorial barley grown in
Kenya's highlands and malted in Nairobi,
as well as pure waters from the Mizuma
Springs. While Tusker Lager is the most pop-
ular beer in East Africa, the variety that will
be hitting American store shelves in 2009,
to be introduced to a new generation of dis-
18 BIN 2 0 0 9 • I S S U E
cerning beer drinkers, is a fresh all-malt
brew with a rich and smooth body that is
lightened with German noble hops and
brewed in traditional copper kettles heated
by kuni fires.
Tusker Lager is imported by St. Killian
Importing Company in Kingston,
Massachusetts and distributed in southern
California by El Dorado Distributing 562-
498-2337 and in northern California by
Chrissa Imports 650-877-8460.
GRAND TETON BREWING
CO’S NEW BREW
Grand Teton Brewing Company, known
throughout the West for their exceptional
microbrews, will release Double Vision
Doppelbock February 15th, the first in
their 2009 “Cellar Reserve” series of
specialty beers. The 2009 Cellar
Reserve beers are dedicated to, and
brewed in strict adherence to the
Reinheitsgebot, the 1516 Bavarian
beer purity law. Each beer this year will
be brewed to commemorate one of the
four true beer ingredients: malt, hops,
yeast and water.
The Double Vision Doppelbock is avail-
able in kegs and unique brown one-liter, flip-
top bottles, with captivating silver and gold
labels.
Call the brewery at 1-888-899-1656 for
information and availability on this exciting
new product.
HEINEKEN UNVEILS
NEW CAMPAIGN
Heineken USA announced the launch of a
new campaign for the equity which establish-
es its new and dynamic overarching market-
ing platform – “Give Yourself a Good Name.”
The campaign showcases subtle ways in
which consumers decide to “give themselves a
good name” through their actions, their words
and their choices. Effective immediately,
Give Yourself a Good Name will lead all
brand activities.
John Turturro will be featured in three TV
spots in a mentor role that accentuates his
inherent authority as he lightheartedly shares
words of wisdom such as “That which a man
laughs at reveals his character. That which a
man drinks reveals his nature.” With the bot-
tle of Heineken acting as a metaphor, Turturro
inspires the viewer to be the “leader of his own
expedition” and “captain of your own
galleon.”
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2009 TOP PICKS
GOLDENAWARD WINNERS
Though products encompassing ultra-premium quality, packaging and
marketing have been in the spotlight in past years, this year’s BIN Top
Picks Golden Award winners make up some of the most adventurous
spirits hitting the market in years.

What these diverse, “best-of-the-best” products all have in com-

T
he stakes are getting higher in the world of premium spirits,
thanks to both the increasingly cosmopolitan consumer
tastes and the changing economy. This means that spirits
across the board have gotten better and better out of pure necessity.
When selecting the best of the best, we certainly had our work
cut out for us, from dazzling takes on fine tequilas, to reintroduc-
tions and reissues on internationally beloved whiskies to an over-
whelmingly fascinating coterie of vodkas from around the globe.
However, as we narrowed our list down to pick the standouts with
the input of key retailers, restaurant accounts, mixologists and other
beverage industry professionals, what ultimately made the cut were
products capable of capturing the collective imaginations of con-
noisseurs—on their own or as part of a stunning cocktail.
mon wass their ability to enter the marketplace not only in the face
of keen competition but also a changing economy, which in turn,
was powerful enough to drive changes in consumer spending habits.
For these products to succeed as well as they do, they needed the
perfect balance of quality, marketing flair, engaging packaging and a
memorable flavor profile. Although many distillers and spirits hous-
es proved to us that they had a keen pulse on the market, our
twelve favorites also demonstrate their staying power beyond a com-
pelling introduction.
Now, more than ever, a good product has to be more compelling
and more “instant classic” than trendy. We thing the following
have what it takes to endure, regardless of trends.

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 G O L D E N AW A R D W I N N E R S
BEVERAGE INDUSTRY NEWS 2009 TOP PICKS
4 COPAS TEQUILA
Like other ultra-premium tequilas, 4 Copas
is crafted with loving care by dignified
hands from three generations of a tequila-
producing family (Tequilera La Quemada)
adhering to time-honored traditions.
However, what has set 4 Copas apart from
the crowd is that it is currently the world’s
only certified organic tequila. According to
the company founders, to create a tequila
which is authentic, flavorful and represen-
tative of the highest quality, it is important
to protect and improve the earth during its
entire production process. 4 Copas uses
only organic nutrition for its certified
organic plants and no chemicals in any part
of the production.
4 Copas is available in Reposado,
Anejo, Blanco, Limited and a special Sea
Turtle Limited Edition, reflecting the com-
pany’s commitment to environmental caus-
es and charities. Tequila 4 Copas is distrib-
uted in California by Southern Wine
& Spirits. “We wanted to go with a distrib-
utor that was capable of handling our certi-
fied organic tequila”, founder Chris
Melendez said.
For more information, contact 4 Copas
USA, Inc. or visit www.4copas.com.
BOLS GENEVER
Bols Genever is perhaps this year’s finest
example of making something historic new
and exciting for an adventurous 21st century
generation of bartenders and their cus-
tomers. Bols’s history dates back to 1575, and
the recipe for the spirit being launched was
taken from one created in 1820. Its package
is modern visually and technologically
(down to a black “cork” that staves off
spoilage), and yet, a nod to the original clay
jug design. However, what earns Bols
Genever status as a 2009 pick is that it is a
category on to itself, and its success in the
U.S. will fall on the distinction that Genever
is not a Gin but a category onto itself.
The Genever spirit is rooted in malt
wine, a distillate made from rye, wheat and
corn, which results in a smooth, mellow and
round body that makes it an ideal cocktail
ingredient, especially for classic cocktails
that are currently enjoying a comeback in
bars throughout California.
Bols Genever is imported by Cattani
Imports, Inc. and is available in California
though Youngs Market Company. For more
information, call 415.551.1611 or visit
www.bolsgenever.com.
COINTREAU NOIR
Cointreau Noir is the stunning result of a
blended union between Cointreau, with its
famous balance of sweet and bitter orange,
and Rémy Martin cognac. The very first
nose reveals the aroma of the classic, 160-
year-old recipe for Cointreau. However,
first sip unveils a whole new flavor experi-
ence that is at once new and yet reflective
of a 280-year history of a secret recipe
passed from cellar master to cellar master.
While Cointreau Noir, like its parents, is
versatile and works for a variety of cocktail
recipes, its delicate nose and flavor can also
be appreciated neat or simply on the rocks.
The Cointreau Noir bottle, meanwhile,
borrows from the iconic original Cointreau
bottle. However, the opaque golden color
adds a new dimension to the shape that has
attracted attention at bars throughout the
world.
Cointreau Noir is distributed in
California by Youngs Market Company. For
more information contact Rémy Cointreau
USA at 714.938.0004 or visit www.remy.com.
 G O L D E N AW A R D W I N N E R S
BEVERAGE INDUSTRY NEWS 2009 TOP PICKS
FARETTI BISCOTTI
FAMOSI LIQUEUR
You can find Italian biscotti in fine coffee
bars and restaurants. However, the tradi-
tional Italian biscotti recipe has a distinc-
tive hazelnut and anise flavor. Faretti
Biscotti Famosi Liqueur, made in Northern
Italy near Lake Como, captures this confec-
tion’s earthy sweetness in a spirit using a
recipe based on nuts, fennel, citrus and
caramel. The multilayered flavors give it a
versatility that enables it to be paired with
a wide variety of desserts, or used in cream-
based cocktails. The base of the liqueur is
vodka and it is sweetened with beet sugar.
We were impressed that this little spirit-
that-could is garnering an impressive buzz.
Spirit Journal recently gave Faretti a four-star
rating, and earned a spot on the Robb Report’s
'Best of the Best' list. The Chicago Tribune
described Faretti as tasting “like having dessert
and an after-dinner drink at the same time.”
This delightful liqueur is imported by
Chatham Imports and distributed in
California by Southern Wine & Spirits.
For more information contact Chatham
Imports, Inc. at 212.473.1100 or visit
www.chathamimports.com.
GRANDE ABSENTE
In the late 19th Century, in the height of the
Bell Epoque era in Paris, a culture built
around the intoxicating effects of Absinthe
was at its peak. It was the favored spirit of
Degas, Manet, Picasso, Van Gogh, Toulouse-
Lautrec and Oscar Wilde. The recipe that
got the most attention was that of Grande
Absente, taken from one of the oldest recipes
originating in the south of France. After its
ban and a 100 year-absence, the legendary
138-proof spirit is back, made with the same
blend of quality spirits, botanicals (including
Wormwood, or Artemisia Absinthium) and
artisinal techniques at the Distilleries et
Domaines in Province.
Part of the success of Grande Absente’s
comeback is the fact that it brings a com-
pelling twist to cocktail recipes originating
from Paris, New Orleans and the minds of
today’s most creative bartenders.
Grande Absente is imported by Crillon
Importers, LTD and is distributed in
California by Southern Wine & Spirits.
For more information, contact Crillon
Importers, LTD at 201.368.8878 or visit
Crillonimporters.com.
NUVO SPARKLING
LIQUEUR
Nuvo Sparkling Liqueur’s tag line is “L’Esprit
de Paris.” However since its introduction, this
fresh new spirit has been the toast of
Hollywood and cities throughout California as
well. This unique, light spirit, which blends
chardonnay, pinot noir, vodka and spring
water can be enjoyed chilled and on its own, or
as part of festive cocktail recipes thanks to a
flavor that hints a blend of raspberry, peach
and strawberry essences.
Nuvo Sparkling Liqueur achieves its hall-
mark color, body and flavor through a process
where it is crafted in small batches, triple-dis-
tilled in a copper pot and charcoal filtered. To
finish the process, the vodka is carefully
infused with just enough carbonation to create
the effect of sparkling bubbles on the palate.
We also like the fact that the makers of this
glamorously packaged spirit know exactly who
their market is—the stylish woman seeking a
sophisticated and new spirits experience.
Nuvo Sparkling Liqueur is imported by
Diageo and is available through Southern
Wine & Spirits.
For more infrmation, please call
800.767.4611 or www.sparklingnuvo.com.
 G O L D E N AW A R D W I N N E R S
BEVERAGE INDUSTRY NEWS 2009 TOP PICKS
(ri)1 RYE WHISKEY
While (ri) Rye Whiskey (launched this
1
past fall) comes in a bottle labeled in a styl-
ish and minimalist manner, what’s inside
carries the history and tradition established
by parent company Jim Beam. Branded as
the world’s first ultra-premium rye and bot-
tled at 92 proof, (ri) is distinguished with a
1
light, slightly spicy flavor and a long, luxu-
rious finish. When served straight, the nose
offers a gentle, peppery nod to its rye her-
itage. Cut with water, the scents of dried
fruit and cinnamon push to the front, pro-
viding a rich palate experience.
(ri)1 is packaged in a distinctive glass
bottle with a single label that reinforces the
brand’s straightforward feel and modern
style. (ri) is an exquisite spirit suitable for
1
the most sophisticated lifestyle. Keep an
eye peeled for future variants, including
(ri)2 and (ri)3, which are intended to create
a complete product line.
(ri)1 is available through Southern
Wine & Spirits. For more information, con-
tact Beam Global Spirits & Wine at
949.200.7200.
SAGATIBA PURA
CACHAÇA
The ultra-premium Sagatiba is 80 proof and
sports a mild, clean mouth, noticeable
sweetness and refreshing hits of lemon, lime
and orange when sipped straight. A few sips
later, the drinker experiences a vivid mix of
baked banana, minerality, toasty meringue,
and exotic peppery spice aromas. A round,
smooth entry leads to a silky and dry medi-
um body of powdered sugar, banana puree,
banana leaf, coconut milk, mineral ore, and
white pepper flavors. Finishes with a
smooth, lightly sweet and spicy, mineral oil
accented fade. These attributes make
Sagatiba a clean and versatile component
for almost any cocktail recipe.
Sagatiba Pura Cachaça is distilled in
the town of Patrocinio Paulista in the state
of Sao Paulo, Brazil. Sugar cane used in its
recipe is hand-selected in fields near the
distillery and is pressed for its juices within
24 hours of cutting. Pure, underground
water and up to five trips through the still
completes the distillation process.
Sagatiba Pura Cachaça is distributed by
Southern Wine & Spirits. For more infor-
mation, please visit www.sagatiba.com.
SOBIESKI VODKA
In the competitive, gimmick-filled world of
the vodka category, where the focus is on
reinventing the wheel (be it through a
designer bottle, distillation hype or a racy
campaign), Sobieski Vodka in contrast has
an exceptional story, where simplicity and
quality reign supreme. It begins in Poland’s
rich Mazowse fields where the golden
Dankowski rye is harvested. This grain has
been recognized for centuries for its distinc-
tive character. The crystalline water from
Oligocene springs contributes to the silky
finish of this noble spirit. It is then contin-
uously distilled, creating one of the purest
and smoothest vodkas in the world.
According to its master distiller,
Sobieski Vodka represents a marriage of
authenticity and modernity that enables us
to meet the strict requirements of the Polish
Product Origin Control System. In other
words, making vodka in Poland, of Poland,
is what's required to call Sobieski true
Polish Vodka.
Sobieski Vodka is distributed by
Southern Wine & Spirits. For more infor-
mation, contact Imperial Brands, Inc. at
561.624.5662.
 G O L D E N AW A R D W I N N E R S
BEVERAGE INDUSTRY NEWS 2009 TOP PICKS
THE GLENLIVETT XXV
The Glenlivet XXV, oldest permanent
release in the Glenlivet range, makes a
statement, from its elegant box to palate.
Stored in Oloros Sherry casks for 25 years,
this single malt blend translates equals lay-
ers of nutty, spicy flavors on top of the tra-
ditional light and fruitiness of regular their
regular blends. It also arrives in a signed and
numbered wooden box that has been rein-
forced with limestone and brushed steel.
This particular expression of a single malt
whisky (a 1980 vintage selection ‘finished’ in
first-fill sherry butts for a period of nearly two
years) has an incomparable pedigree dates
back nearly 200 years. To make this sublime
whisky requires individual craftsmen and tra-
ditional skills. The story of craftsmanship is
told through the certificate of quality display-
ing the signatures of those responsible for
ensuring the required standard has been met
at the four key stages of the production
process. An accompanying booklet intro-
duces the people behind the product.
The Glenlivet XXV is distributed by
Southern Wine & Spirits. For more infor-
mation, contact Pernod-Ricard USA.
WHITLEY NEILL GIN
Whitley Neill Gin, launched in the U.S. in
January 2008, is an exciting new spirit with
fascinating historic roots dating back to 1762,
when owner John Neill’s ancestor Thomas
Greenall formed a company called Greenall
Whitley. His father was director of the distill-
ery and ran the brewery, and great grandfa-
ther was Managing Director. Greenall cur-
rently distills Bombay Gin and Bombay
Sapphire Gin under license for Bacardi.
Just over three years ago, with his fami-
ly’s rich legacy in spirits at his disposal, Neill
independently, and after much preliminary
research and experimentation with African
botanicals at a separate distillery, launched
Whitley Neill London Dry Gin into the on-
premise market in London. Since then, trade
clients and consumers on both sides of the
pond have reacted well to the brand in terms
of its looks and unique flavor profile, which
includes the rare Cape Gooseberry. In Neill’s
opinion, Whitley Neill Gin makes the finest
G&T fans will come across.
Whitley Neill Gin is distributed by
Southern Wines & Spirits. For more infor-
mation, contact Whitley Neill London Dry
Gin at 954.620.7029.
ULTIMAT VODKA
Ultimat, acquired by Patron Spirits
Company in 2007, is an ultra-premium
Polish vodka set off by its elegant hand-
blown cobalt blue bottle and a spirit inside
lovingly crafted from a proprietary blend of
three vodkas: potato vodka for richness and
body, wheat for subtle smoothness and rye
for multidimensional flavor punctuated by a
hint of vanilla and subtle sweetness. The
three vodkas are blended together by a mas-
ter distiller to achieve a pleasantly heavy
body that makes it a solid foundation for a
variety of cocktails.
Among mixologists and aficionardos,
Ultimat gained attention for its flavor pro-
file and velvety body, resulting from the
master distiller’s process using a refined mix
of ceramic filters, a candlelight filtration
step that removes minute impurities and
hydro-selection distillation to remove any
additional impurities for the ultimate vodka
experience.
Ultimat is distributed by Southern
Wines & Spirits. For more information,
please visit www.patronspirits.com.
HOT BRAND FOCUS
WHEAT’S UP!
The launch of Blue Ice Organic Winter
Wheat Vodka lifts spirits in the vodka world
While the long-awaited introduction of Blue Ice
Organic Winter Wheat Vodka completes the
late founder Jim Myerson’s legacy of creating
the great American line of spirits, it is also
poised to stir up new enthusiasm for made-in-
the-USA spirits in general. The newest member
of the Blue Ice family also has a natural appeal
for a young, well-educated and socially con-
scious market actively seeking products whose
creation is kinder to the earth.
Like the original, potato-based Blue Ice,
Blue Ice Organic Winter Wheat Vodka is dis-
tilled with water derived from the snows of the
Rocky Mountains, and gathered in the Snake
River Aquifer, where it naturally filters through
hundreds of feet of porous volcanic rock before
reaching a 200-foot well. This well is the sole
water source for Blue Ice Vodka; which
remains at a temperature of 52 degrees. The
organic winter wheat specially selected for the
new spirit, meanwhile, imparts a smooth body
and a crisp, refreshing finish that compliments
other cocktail ingredients, such as pomegran-
ate—a key ingredient in Blue Ice’s signature
“Heart Throb,” which will be served at events
such as the Whiskies of the World Expo in San
Francisco this coming March.
In our April 2009 issue, we will chart the
growth and expansion of Blue Ice Organic
Winter Wheat Vodka, as well as talk to the
brand’s brass about its plans for the future.
CARNIVO XO LIQUEUR
Carnivo XO Liqueur boasts a mix of fine French
Vodka, exotic tropical fruit juices, and the
award winning Menuet XO Cognac. With it's
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distinct taste, signature light green color, and
stylish bottling, Carnivo XO is an entirely new
taste and perfect for any occasion
The fine cognac in Carnivo XO comes
from the Grand Champagne region of France,
made with Ugni Blanc grapes, it is double dis-
tilled and aged to perfection. Every Carnivo
XO ingredient including the use of XO quality
cognac, works in perfect harmony to create
this perfectly delicious drink.
Carnivo XO was developed by Carnivo
Unlimited, the first African American company
to exclusively import Cognac into the United
States. Carnivo XO, a Cognac based liqueur.
is a palate pleasing sensual blend of award
winning X.O. Cognac Premium French Vodka
and Tropical Berries. This synergistic marriage
of quality ingredients renders Carnivo XO as a
remarkably luxurious and smooth creation. The
perfect union of these ingredients supports
Carnivo XO as truly being "A Celebration in
every sip, a party in every bottle."
Not to many years ago when you men-
tioned Cognac, it would conjure up the images
of older men sitting in some exclusive men's
club sipping from brandy snifters and puffing
on cigars. Today when you mention Cognac,
pictures of Hollywood Starlets and Music
Moguls partying at the hottest club on Sunset
Blvd, swirl around. Lots of pre-mixed drinks use
it as a main ingredient in their recipes. The
aroma profile of Carnivo XO is sweet and
fruity, the top notes are distinctively tropical,
with a hint of citrus lingering at the end. The fla-
vor profile that is designed to maintain its con-
sistency over ice is sweet and blends tropical
fruit with an overtone of berries and an under-
tone of cognac.
Carnivo XO is getting rave reviews from all
demographics and should prove to be a major
mover in the trend of mixed Cognac drinks.
For further information please contact
1.866.DRINKVO or visit Carnivo online at
www.carrnivoxo.com.
 HOT BRAND FOCUS continued
KARLSSON'S GOLD
The award-winning KARLSSON'S GOLD is a
minimally distilled artisanal vodka made from
seven varieties of the finest virgin new pota-
toes grown on Sweden's Cape Bjare. In
honor of Sweden's vodka heritage and its
superb potato farmers, KARLSSON'S GOLD
boasts a distinctive flavor that has been
described as, "sweet and buttery, silky and
rich, and utterly winning" by leading spirits
writer David Wondrich, who named it one of
the five best new spirits of 2008 in Wine &
Spirits Magazine. Awarded a Gold (excep-
tional) medal by Chicago's Beverage Testing
Institute, KARLSSON'S GOLD is ideal when
served as an ice cold classic vodka martini or
can also be enjoyed in its signature prepara-
tion, the Black GOLD - on the rocks with fresh-
cracked black pepper. For more information,
go to www.karlssonsvodka.com.
CREMA DE ALBA
Dessert drink and cocktail lovers will love this
velvety and finely blended sweet alcoholic
beverage (17% ABV) fashioned from high
cream content dairy products and Brandy de
Jerez from Brandy Gran Duque de Alba Gran
Reserva. Whether served over ice, chilled
and neat, or as part of an original cocktail
creation, the palate will pick up the spirit’s del-
icate, high-quality aromatic components
(including cacao and vanilla) as well as other
subtle nuances that distinguish Brandy de
Jerez from other spirits of the region.
Straight out of the bottle, Crema de Alba is
set off with an opaque manila color tinged with
slight saffron cast. The overall flavor profile
encompasses dark roasted nuts, roasted coffee,
cocoa, raisin puree and cream aromas which
all come across in its round, satiny smooth entry.
As it glides across the tongue, it takes on a mod-
erately sweet and velvety medium-full body with
rich waves of chocolate-covered dried cherries
and figs, pecan creme brulee, and baking
spice. A finish of sherry completes Crema de
Alba’s sensory experience.
Available through Youngs Market Co. For
more information, please contact Mario Vitale
at 951.302.8014 or mvitale@kindredspirit-
susa.com.
THREE-D SPIRITS
Three-D Spirits, Inc. creates exciting handmade
rums with exceptional quality. RedRum, has been
tantalizing taste buds ever since its launch in
1997. Today Three-D Spirits is proud to offer three
great products: RedRum, VooDoo Spiced Rum,
and new Jolly Roger Coconut & Key Lime Rum.
RedRum is the “original” tropical fruit flavored
rum – distilled from pure Caribbean sugarcane

and infused with natural mango, pineapple,
coconut, and cherry flavors. RedRum is bottled at
70-proof, in a cool red bottle -- an industry first!
VooDoo is a traditional spiced rum, yet
the first to be made using "barrel-aged"
Caribbean rum and real Madagascar vanil-
la. The oak barrel aging process mellows the
rum, and adds a smooth, distinctive taste.
New Jolly Roger Coconut & Key Lime Rum
is another industry first, blending premium
Caribbean rum with all-natural coconut & key
lime flavors. As the song goes, "We put the
lime in the coconut," says creator Dan DaDalt.
Jolly Roger is bottled at 50 proof, so it has
20% more rum than Malibu!
Three-D Spirits currently has distribution in
30 states, and is distributed by Southern
Wine & Spirits in California.
PRAIRIE ORGANIC VODKA
Phillips Distilling Company’s Prairie Organic
Vodka is a beautifully smooth vodka distilled
from yellow #2 corn that is certified both
organic and kosher.
Prairie Organic Vodka is one of a handful
of spirits certified kosher by The Orthodox
Union and organic by the USDA (United
States Department of Agriculture) which
requires that the entire process, from the field
all the way to the shelf, be completely free of
synthetic chemicals, pesticides and genetical-
ly modified seeds and enzymes.
The spirit opens with hints of melon and
pear on the nose, followed by creaminess on
the palate and a bright and smooth finish.
For more information, please call Phillips
Distilling at 612.362.7500 or visit
www.prairievodka.com.
TEQUILARACK:
TEQUILA FLIGHTS
The new way to enjoy ultra-premium Tequila
International Tasting Group is proud to present
HOT BRAND FOCUS continued
its first venture, TEQUILARACK. TEQUILA-
RACK is a way for consumers to learn the
beauty and nuances of this most misunder-
stood spirit. TEQUILARACK offers six 100%
Agave micro-Tequila brands from six different
distilleries to taste and compare. For the on-
premise, the brands are bundled and dis-
played in a custom Back-Bar Rack which can
be used to transport the brands to the table for
pouring of flights for tasting. Support includes
free Tequila training from our website
www.TequilaRack.com, personalized wait-
staff training, placemats with brand and flavor
information, table tents and custom
jiggers/pours designed for flights. All brands
are available for the off-premise. Coming
soon will be the TEQUILARACK Tasting Kit, a
beautiful gift package for the home Tequila
enthusiast and the Hacienda of Tequila which
is a stand-up display rack for the off-premise.
 BRAND PROFILE

The Original
NOILLY PRAT
Recipe Returns To The U.S.
NOILLY PRAT, the world’s first premium
French Vermouth, is bringing its original blend
back to the U.S. market. Known in Europe as a
classic apéritif and a must for cocktail enthusiasts,
the “Original French Dry” recipe will be available
nationwide in the U.S. by this spring.

W
hen early mixologists were writing the first cocktail they were meant to be made,” says Gary
Regan, author of The Joy of Mixology.
books around the turn of the century, they used the The original 1813 recipe not only brings
original NOILLY PRAT to add flavor and complex- the 1930’s cocktail culture back to life, but
also adds complexity to modern cocktail cre-
ity to their classic cocktails of the future. Coinciding with the
ations and makes great apéritifs. Served
comeback of classic cocktails and ingredients in mixology, chilled or with ice, NOILLY PRAT is the
NOILLY PRAT is reintroducing its “Original French Dry” recipe apéritif of choice in France. The return of
the original 1813 blend introduces the
from 1813 to the U.S. market. French culture of a relaxed pre-dinner drink
Aged for a year longer than the the flavor profile is fabulously complex. We to the U.S.: “NOILLY PRAT adds a time
American blend previously available, the can now make our Dry Gin Martinis the way honored apéritif option to the U.S. cocktail
original blend has a more complex and aro- culture. The apéritif moment is reminiscent
}
matic flavor profile. “NOILLY PRAT of a more genteel time, when friends would
Original is aged for more than two years and gather to relax and enjoy a cocktail and good
CLASSIC FRENCH conversation,” says Michelle Beauchamp,
is the first and only vermouth to be aged out-
doors in oak casks for a full year before being APERITIF Senior Brand Manager of NOILLY PRAT.
blended with a secret combination of herbs Coinciding with the return of the classic
Glass:
and spices,” explains brand ambassador blend nationwide, the brand’s packaging has
Tulip-shaped wine
Ludovic Miazga. glass or rocks glass changed to a “twist” bottle design. The new
The richer body of the French classic Ingredients: design pays homage to the spiral staircase in
complements the botanicals in gin, offering NOILLY PRAT Dry, the style of Gustave Eiffel at the NOILLY
richer, layered martini cocktails. Mixologists lemon twist PRAT home in Marseillan, France, and uses
Technique: a pebbled surface to reflect the weathering
welcome the opportunity to now savor marti-
Pour chilled NOILLY PRAT Dry effects the outdoor aging has on the wine.
ni cocktails as they were meant to be enjoyed
(stored in the fridge for 24 hours) into NOILLY PRAT Original Dry vermouth
at the turn of the century: “I am sure I will
a chilled glass. Present with a lemon
not be alone using the new NOILLY PRAT retails at a suggested price of $9.99 for
twist, or pour over ice cubes or
Original Dry Vermouth in my Martinis, as 750mL. 
crushed ice for NOILLY PRAT frappe.
}

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62 BIN 2 0 0 9 • I S S U E 2
 POUR OF THE MONTH

Finest Pizzaioli Ristorante Italiano

CALL POUR OF THE MONTH

Flavor…with everything on it!
Throughout California, there are great neighborhood Italian restau-
rants. However, there are a select few that transcend their status
as a local favorite. Chino’s Pizzaioli Ristorante Italiano is one of
those select few, and has been doing it continuously since 1995.
It was cited as “a hidden gem of an Italian restaurant” by the
Southern California Restaurant Writers Association and has
received stacks of positive reviews from The Los Angeles Times, The
Daily Bulletin, Inland Empire Business Press, The San Bernardino
Sun, The Riverside Press-Enterprise and Inland Empire Magazine.
While Pizzaioli Ristorante Italiano’s food has brought diners far
and wide into Chino, its bar and wine offerings have garnered
just as much positive attention. Most notably, Wine Spectator has
Tom Degrecai - Owner Pizzaioli Ristorante Italiano

bestowed the restaurant with its coveted Award of Excellence over

the last five years. This and other awards prompted the opening
of NapaCabs, a remarkable extension that comprises a 65,000
cubic feet of temperature and humidity-controlled wine cellar that
aalso has a wine tasting bar and a vast selection of fine spirits.
Though the food and wine continue to be major
draws, owner Tom De Grezia recognizes that
Pizzaioli’s cocktail scene contributes to his restau-
rant’s overall success. And when it comes to repli-
cating the consistency and quality of the food menu
on the cocktail menu, he recognizes that his bar-
tenders, like his chefs, need the best ingredients at
their fingertips. And for them, it’s Finest Call Mixers.
“Over the years, people have been loyal to our
restaurant because they know and expect that the
food and beverages they order will be the best
around,” says De Grezia. “When it comes to cock-
tails, it is important to us to offer them the best we
can give that’s on a par with out food and our serv-
ice. This is where Finest Call comes in, bringing
together quality and convenience for our cocktail
and bar business as our kitchen does with the food.”
Pizzaioli Ristorante Italiano is located at 3920
Grand Avenue A, Chino, CA 91710. For more
information, please call (909) 590-5454. 

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