Over 1,000 Beverage Professionals Weigh In and Are Optimistic About the State of the Beverage Industry in 2010

BEVFORCE (www.bevforce.com ), the beverage industry’s largest career network, and BevNET, a recognized authority on the beverage industry, recently conducted a survey assessing current and future attitudes on beverage employment, staffing and job security. Despite the fact that nationwide unemployment rates remain steady, results revealed that beverage professionals are anticipating that 2010 will be a better year than 2009.

More than 1,000 beverage professionals in both the alcoholic and non-alcoholic space participated in the online survey, including wholesalers/distributors, manufacturers/suppliers, retailers and service providers. Respondents included primarily executive level, marketing and sales professionals in the beverage industry.

Results also showed that beverage industry hiring rates will remain consistent and there will be fewer layoffs and internal restructuring in 2010.

While not recession proof, the beverage industry has definitely proven to be recession-resistant. “Employment is typically a lagging economic indicator, so coming out of a recession, it’s assumed that jobs are the last thing to return,” says Josh Wand, President of BEVFORCE. “The beverage industry is ahead of curve; not only has there been a steady flow of job opportunities available over the past few months, but as the economy continues to improve, we anticipate a continuous upswing in the number of jobs available for qualified beverage professionals.”

Additional survey results revealed a positive view of the coming year:

• 75% of respondents anticipate positive growth for their company is 2010.

• 67% of respondents think that their company will be hiring in 2010.

• 75% of respondents feel secure in their current position, despite the current economic climate.

• 6% of respondents think that their company will conduct a round of layoffs in 2010, while 25% conducted a round of layoffs in 2009.

• 15% of respondents think that their company will go through a reorganization in 2010, while 34% reorganized in 2009.

• 71% of respondents anticipate making new hires in 2010, while in 2009 67% hired new employees and in 2008 69% hired new employees.

The survey was collected and analyzed by Checkbox, a leading developer of online survey software.

SKYY Vodka announces the latest addition to its All Natural SKYY Infusions line – fresh, sweet Ginger. Launching this month, All Natural SKYY Infusions Ginger is the first nationally available Ginger infused vodka, joining the All Natural SKYY Infusions portfolio of Citrus, Cherry, Passion Fruit, Raspberry, Grape and Pineapple.

The flavor profile is reminiscent of handmade ginger ale, yet with a more intricate aroma and taste commonly associated with an infusion made at home. Ginger beverages from ginger ale to ginger beer are posting impressive growth in popularity, evidence that consumers’ passions for this intriguing flavor are steadily on the rise.

“Mixologists and chefs alike have embraced Ginger as the hot new ingredient, many making their own Ginger syrups and extracts to add an exotic, yet sophisticated taste to new creations and old favorites,” said Andrea Conzonato, Chief Marketing Officer, Skyy Spirits.

Blackheart Premium Spiced Rum is now available from Heaven Hill Distilleries.  Blackheart is a high-proof spiced rum that embodies an edgy, hip lifestyle with a unique brand story.

Blackheart Rum is named for the sultry seductress of the high seas.  Blackheart is bold and bawdy, cunning and cutthroat, sexy and seductive and left a trail of broken hearts wherever she traveled – that is how she came to be known as Blackheart. This is her rum.

“With the strength of the rum category, we recognized a great opportunity to deliver a product with a really engaging story,” said Brittany Blevins, Blackheart Brand Manager.  “The core target for this rum embodies the rebellious nature of the Blackheart Rum.  As the high-proof segment of the category grows, we believe Blackheart will be ideally positioned.”

Blackheart Premium Spiced Rum is available in 750ml and 50ml sizes and bottled at 46.5 percent alcohol by volume (93 proof).  The depiction of the infamous Blackheart character is reminiscent of historic pin-up girl artwork.  Her seductive pirate attire is a reflection of the rum’s sassy attitude.  Collectively, the bottle, label art and marketing appeal to a new generation of rum drinkers.

Absolut vodka announces the debut of Absolut Berri Açai, the eleventh flavor to join its portfolio.  ABSOLUT Berri Açai is an inspired blend of luscious, juicy acai, blueberry and pomegranate flavors, offering consumers exceptional cocktail experiences and retailers and on-premise operators a fashionable new ABSOLUT flavor to boost their sales and their bottom line.

“Our mission is to continue to deliver creative and visionary products to our consumers and trade partners that further solidify Absolut’s leadership position in the vodka category,” said Clare Kanter, Senior Brand Manager of Absolut vodka. “Absolut offers one of the broadest and most diverse range of flavors in the category, with flavors representing more than 25% of the brand’s annual sales.

From 2005 to 2007, the açaí fruit industry jumped from $3 million to $14 million and sales of acai products more than tripled to $66 million in the last year alone. Now is the perfect time to launch Absolut Berri Açai”

Absolut Berri Açai will debut nationally February 1, 2010. To support the launch, ABSOLUT will run an aggressive schedule of consumer and trade advertising including print, out-of-home and online executions. At retail, engaging point-of-sale materials ranging from posters, banners and dummy bottles to 50ml displays, ceiling danglers and sampling kits will help draw attention to this exciting new flavor. Table tents, zester sets, posters and coasters will announce Absolut Berri Açai to customers at on-premise establishments. Sampling events (where legal) will feature signature cocktails such as the Absolut Berri Açai Sour, made with Absolut Berri Açai , simple syrup and fresh lemon juice squeezed using the Absolut zester.

Bacardi Limited today announced that the Company and Brown-Forman have mutually agreed to end their distribution agreements in Germany and not to renew their contract expiring at the end of September 2010.  Bacardi has distributed for Brown-Forman in Germany for a number of years, wishes to focus on its core brands of its own portfolio including Bacardi rum, Martini vermouth, Grey Goose vodka, Eristoff vodka, Bombay Sapphire gin and Dewar’s Scotch whisky.  meanwhile Brown Forman will be making its own arrangements to create a new subsidiary.  The two companies’ cooperation will continue in the U.S. and UK as well as a number of other markets worldwide.  Both companies will continue to explore new arrangements where appropriate.

Submission deadline: February 22, 2010

First prize winner will receive $1,250 cash and be the “Official Cocktail” of Tales
of the Cocktail 2010

Second place winner will receive a Tales of the Cocktail 2010 Founder’s Day
pass valued at $750.00 cash and third place winner will receive Tales of the
Cocktail 2010 day pass valued at $175.00

Tales of the Cocktail in partnership with Culinary Concierge Magazine, Tasting Panel Magazine and CocktailTimes.com invite you to submit a winning recipe for the Official Cocktail Competition of the 8th Annual Tales of the Cocktail.

For the 2010 Tales of the Cocktail official cocktail competition, we invite you to create an original Tiki drink using the Planter’s Punch formula as your template.

Your drink must contain (but is not limited to) rum, citrus, and sweetener. Using more than one of each element is not only permitted, it’s encouraged: for example, the original Zombie mixes three different kinds of rum and two different citrus juices, sweetened with three different syrups and a liqueur. Your goal here is not to create a pointlessly complicated recipe, but a harmonious one that balances sweet and sour, strong and light, fruity and dry, providing new layers of taste from the opening notes to the mid palate to the finish.

Tiki drinks celebrated “the cocktail as conversation piece,” so garnish accordingly. Drinks will be judging not only on taste and originality, but visual appeal. And as much as we love them, no Tiki mugs: a level playing field requires that we restrict you to glassware. (We also want to see what your drink looks like.)

Rules:

1. Competition is open to any bartender currently working in the bar, restaurant or spirits industry.

2. Each participant shall use the official entry form posted at TalesoftheCocktail.com

3. All recipes shall be original creations.

4. Recipes shall be expressed in ounces, drops, or dashes and scaled for a single serving.

5. Your cocktail must utilize at least one of the spirit brands listed below:

6. All ingredients utilized should be expected to be available to most bars or easily acquired/made.

7. All ingredients should be available year-round, so nothing seasonal.   And all ingredients should be obtainable — or should be able to be made from scratch — without undue difficulty or expense anywhere within the continental US.

8.  Cocktails made with inappropriate ingredients will be disqualified with determination of what constitutes an inappropriate ingredient up to the discretion of the staff of Tales of the Cocktail and the judging committee.

9. Cocktails will be judged on Originality, Use of product, Taste, and Presentation.

10. You do not need to be present to compete or win.

11. First prize winner will receive $1,250 cash and be the “Official Cocktail” of Tales of the Cocktail 2010

12. Second place winner will receive a Tales of the Cocktail 2010 Founder’s Day pass valued at $750.00 cash and third place winner will receive Tales of the Cocktail 2010 day pass valued at $175.00
13. Winning recipes will be featured with photography in the summer issues of  Culinary Concierge Magazine in New Orleans and The Tasting Panel Magazine

14. Winning recipes will be featured with photography on CocktailTimes.com and www.Drinkboy.com

15. Winning recipe will be featured in the 2010 Tales of the Cocktail recipe book produced by Mud Puddle books.

16. Winning recipe will be featured at TalesoftheCocktail.com and multiple events at Tales of the Cocktail 2010

Available Spirits and Products:

10 Cane Rum
Appleton Estate Extra 12 Year Old
Appleton Estate Reserve
Bacardi Select
Bols Liqueur
Captain Morgan Rum
Chairman’s Reserve Rum
Clement Sirop de Canne
Cointreau
Crusoe Rum
Cruzan Black Strap Rum
Don Q Anjeo Rum
Don Q Cristal Rum
Driscoll’s Berries
Fee Brothers
Fever Tree
Funkin Purees
Grand Marnier
Mahiki Rum
Margaritaville Rum
Myers’s Dark Rum
Mount Gay Rum
Navan
Old New Orleans Rum
Oronoco Rum
Pampero Aniversario
Pyrat Rum
Rhum Clement Creole Shrub
Rhum Clement Premiere Canne White Rum
Rhum Clement V.S.O.P.
Rhum J.M Blanc (White)
Rhum J.M Paille (Gold)
Sailor Jerry Rum
Seven Tiki Fijian Spiced Rum
Smith & Cross Traditional Jamaican Rum
Tommy Bahama Golden Sun Rum
Tommy Bahama White Sand Rum
Trader Tiki Exotic Syrups-Cinnamon, Orgeat, Don’s Mix, Don’s Spices #2
Zacapa Rum

Forty years ago, from a land of unsurpassed purity, Finlandia Vodka was born and brought to the United States as the first imported premium vodka.

“Although, we can trace our roots back to 1888 with the founding of the original distillery by Dr. Juslin Wilhelm in the small Finnish village of Rajamaki, Finlandia Vodka was officially first imported into the United States in 1970,” said Maureen Brekka, managing director for Finlandia Vodka. “The tradition of Finlandia Vodka and its production tradition is such an important part of Finnish history and culture that today, some of the original distillery buildings in Rajamaki are protected as part of the national heritage.”

Dr. Wilhelm could not fathom how large his creation would become. Today, Finlandia Vodka has grown into the 2nd largest premium vodka brand in Europe and 5th largest premium vodka brand globally, selling more than three million cases annually and available in more than 130 countries worldwide.
The secret to Finlandia’s success is its pure ingredients and the highest possible production standards. Finlandia Vodka is crafted from entirely natural ingredients including pure glacial spring water and the finest six-row barley, grown under the long days and white nights of the Finnish Midnight Sun. Then, we use a highly energy efficient distillation process to reduce our environmental impact while delivering unsurpassed quality.

“As a Finnish brand, we combined our respect for nature with our knowledge of spirits to create a process that not only produces the world’s finest vodka but considers its environmental footprint,” Brekka said.

Another part of Finlandia’s heritage and its 40 years of history is its iconic bottle. The bottle has always embodied the clarity and freshness of the vodka inside, as well as embraced the spirit of the arctic country from which it came. Sculptor Tapio Wirkkala created the first bottle. The design of the Finlandia bottle was among his most famous designs inspired by his fascination with ice. The design had similar elements of Wirkkala’s famous collection of Iittala glassware Ultima Thule, course icy edged glassware inspired by the elements of his native Finland. Through the bottle’s evolution, Finlandia remains grounded in the same the principles of natural purity as it did 40 years ago.

“The current bottle, introduced in 2003, was created in cooperation with world renowned Finnish designer, Harri Koskinen,” said Tomas Manasek, director of global marketing for Finlandia. “Our current bottle, with its clean simple lines and dimples that appear as though nature itself sculpted the bottle from melting ice, pays homage to the people of Finland and their sensibilities.” Finlandia remains committed to maintaining our strong connection to Finnish design.

To celebrate its 40th Anniversary, Finlandia Vodka is offering special gift packages throughout the year and holding anniversary celebrations to commemorate its introduction into the United States.

“The past 40 years have been tremendous for Finlandia Vodka, and we look forward to celebrating our next 40 years in 2050,” Brekka said.

Wine & Spirits Wholesalers of America (WSWA) President and CEO Craig Wolf issued a statement applauding yesterday’s unanimous decision by the Fifth Circuit Court of Appeals upholding a Texas law that allows in-state – but not out-of-state – retailers to ship to their consumers.

“This unanimous opinion from one of the most respected circuits in the country clearly and forcefully reinforces WSWA’s view that the landmark 2005 Supreme Court decision in Granholm v. Heald preserved a state’s right to control the distribution of alcohol,” Wolf said. “This decision is a very strong affirmation of state authority under the 21st Amendment to regulate the distribution of beverage alcohol.”

In what is arguably one of the most important post-Granholm cases, the Fifth Circuit stated that Granholm affirms that “the Twenty-first Amendment still gives each State quite broad discretion to regulate alcoholic beverages.” Agreeing with WSWA and those in the beverage alcohol industry who have long asserted that alcohol is different from other products, the court stated that “[t]he dormant Commerce Clause applies, but it applies differently than it does to products whose regulation is not authorized by a specific constitutional amendment.” The court further underscored the power conferred by the 21st Amendment by stating that “regulating alcoholic beverage retailing is largely a State’s prerogative.”

“The Fifth Circuit’s affirmation of the three-tier system and its recognition that Granholm is limited to products and producers mirrors earlier rulings by the Second and Fourth Circuits, and is in line with the interpretation that WSWA and its industry partners have argued in the amicus briefs it has filed in each of these appeals,” Wolf noted. “But while we certainly are pleased with those important and persuasive decisions, the fact is that the battle to deregulate alcohol through litigation continues unabated.”

Bacardi has donated $50,000 for immediate relief to aid victims of the devastating earthquake in Haiti. Bacardi Limited partnered with the Pan American Development Foundation <http://www.padf.org/>  (PADF), the disaster relief arm for the Organization of American States.  In addition, various country companies within the Bacardi family of companies have organized Haiti relief collection events at their facilities.

Trucks filled with emergency relief supplies including food, water, drinks, baby and medical supplies will be rolling into Haiti to aid the Haitian people, supported by the Bacardi donation.

Within days after the earthquake, employees of Bacardi U.S.A., Inc. in Coral Gables, Florida; Bacardi Corporation in Cataño, Puerto Rico; and Bacardi Dominicana in Santo Domingo, Dominican Republic, teamed up with local relief organizations to ship pallets of much needed medical supplies, non-perishable food and drink items and baby products to Haiti. These collection events will remain in operation.

“We need to get help to the Haitian people as quickly as possible. The Bacardi family, Company and employees are deeply saddened by the devastation and horrific loss caused by the earthquake in Haiti. We hope these donations will help alleviate some of the pain they are experiencing,” said Facundo L. Bacardi chairman of Bacardi Limited.

Bacardi Limited encourages donations from companies and individuals to aid the Haitian people through PADF at www.PanAmericanRelief.org <http://www.panamericanrelief.org/> , its toll free number (877) 572-4484 or other non-profit organizations.

On December 16, 2009 at 7:00 p.m., six of New York’s finest bartenders will compete to create the perfect cocktail inspired by Jacques Offenbach’s Tales of Hoffman, a new production at the Metropolitan Opera, directed by Bartlett Sher.  The process began on November 30 when a group of bartenders, organized by mixologist Allen Katz and The Metropolitan Opera, attended a dress rehearsal of Hoffman.  Hoffman, a psychological fantasy, opens in a tavern in which the title character is coaxed into telling the story of the great loves of his life.

The judging on the 16th will coincide with a Young Associates evening and will take place in the Revlon Room at the Met. The judges will include Met General Manager Peter Gelb, Director Barlett Sher and Allen Katz, Director of Mixology & Spirits Education for Southern Wine & Spirits of New York.

Participating Bartenders are:
Death & Co. - Joaquin Simo
Rye House - Lynnette Marrero
Law Room – Meaghan Dorman
Eleven Madison Park - Leo Robitschek
Flatiron Lounge - Ryan McGrale
Clover Club - Brad Farran
Porter House - James Menite