Bartender, Nick Varacalli of RN74 San Francisco was honored for his “Ambassador Pepper” cocktail featuring Wild Turkey Rare Breed Bourbon, selected as the definitive cocktail to represent San Francisco’s culinary best in 2009 at the Skyy’s the Limit” cocktail competition.

Nick Varacalli’s winning cocktail was created on-the-spot during the final round of the competition.  “Ambassador Pepper” featured a unique blend of Wild Turkey Rare Breed Bourbon, lemon juice, orange curacao, Falernum and Luxardo Maraschino, highlighted with a dash of orange bitters and muddled red pepper.  Varacalli also produced several other high caliber cocktails during the qualifying and semi-final rounds to earn his place in the Final round of “Skyy’s the Limit” competition.

In June, local bartending talent was invited to submit to submit their cocktail recipes for a chance to compete in the “Skyy’s the Limit” cocktail competition.  Six talented local bartenders were selected by a panel of members of the United States Bartender’s Guild to compete in the semi-final rounds on Friday, August 7 and Saturday August 8.  Held in the main tasting tent at the SF Chefs. Food. Wine. culinary festival in Union Square, each “Skyy’s the Limit” semi-finalist was asked to produce a cocktail using at least one of the spirits within the Skyy Spirits portfolio, while integrating one other secret ingredient revealed on-the-spot.  The secret ingredient, fresh herbs on Friday; white peaches, cherries, plums and apricots on Saturday; and peppers on Sunday, tested the mixologists’ talents in front of a crowd of festival guests and a prestigious panel of judges.

A long list of mixology talents and industry professionals served on the expert panel of judges throughout the weekend including Danny Ronen, Creator of the BIT for Tasting Panel and Grand Ambassador for Domaine de Canton; Joey Altman, Chef/TV Host/Musician/Restaurant Consultant; H. Joseph Ehrmann, Owner of Elixir and Founder of Cocktail Ambassadors; Melialani James, Partner of Nirvino; and Kevin Westlye, Executive Director of the Golden Gate Restaurant Association.

Skyy Spirits, the US-based wholly owned subsidiary of Gruppo Campari and the definitive marketer and distributor of super-premium and luxury spirits brands in North America, unveiled a new packaging design for Cabo Wabo Tequila that will start to appear on store shelves and in bars this summer.

The new packaging is inspired by Cabo Wabo’s origins: from the legendary cantina in Cabo San Lucas that has welcomed the world to join the party; to the sun-drenched agave fields in Jalisco, Mexico where this award-winning tequila first started many years ago; to the rock and roll attitude of its founder, Sammy Hagar.

“The new Cabo Wabo Tequila bottle design is an achievement in contrast - blending authentic Mexican heritage with contemporary styling,” says Alexis Pagis, Senior Brand Manager for Cabo Wabo. “It continues the vision of Cabo Wabo founder and Rock and Roll Hall of Famer Sammy Hagar by infusing a sense of quality and sophistication with a real shot of rock-n-roll energy.”

On the bottle, metallic foil illuminates the crest of the Cabo Wabo logo with distinct panoramas printed on the flipside of each label. These features, combined with torn edges on the neck label, offer a striking and immediate expression of vibrancy and sophistication infused with a punch of hard driving attitude that’s inherent in the personality of Cabo Wabo Tequila. The new packaging design was created by design firm Meat & Potatoes located in Burbank, CA.  The firm specializes in print, packaging and advertising designs that are cutting edge and dedicated to the art of it all.

“This new look is a nod to the artisanal and authentic nature of the original. It’s refined; it’s turned up; it’s given a blast of rock; a shot of energy; a shot of Cabo Wabo baby,” says founder Sammy Hagar. “I am really excited about this new look, and I hope everyone digs it as much as I do! Cabo Wabo rocks the world!”

In January 2008, Cabo Wabo Tequila named Skyy Spirits the official marketer and distributor of its tequila portfolio in the United States; this followed the controlling-interest purchase of the brand by Gruppo Campari. The tequila portfolio, originally created by rock and roll legend Sammy Hagar, consists of Cabo Wabo Blanco, Reposado, Anejo, and ultra-luxury Cabo Uno (Cabo Uno’s packaging remains unchanged).  Cabo Wabo Tequila is bottled at the newly acquired Distiladora San Nicolas in Jalisco, Mexico.

Milan, 8 April 2009 - Gruppo Campari announces it has signed an agreement to acquire Wild Turkey from Pernod Ricard, marking the largest acquisition in Campari’s history and cementing its position as a leading company in the US and international premium spirits markets. The acquired business includes the Wild Turkey brands, American Honey liqueur, distillery facilities in Kentucky, USA, and aged liquid and finished product inventory.

The total purchase price for the acquisition is US$ 575 million (or € 433 million at current exchange rate), corresponding to 9.7 times the historic CAAP (Contribution after  advertising and Promotion expenses) and 12 times the expected EBITDA in the first 12 months following the deal’s closing. The transaction, subject to antitrust approvals, is expected to close prior to June 30, 2009 and the consideration will be paid for in cash.

Following this acquisition, the weight of the Group’s business outside Italy is expected to increase to almost two-thirds of its sales. Bob Kunze-Concewitz, Chief Executive Officer: “With Wild Turkey Campari adds a brand of strategic relevance to its portfolio and further enhances its premium offering. This acquisition is another key step in the building of a leading player in the global spirits industry. It is a unique opportunity to enter the attractive bourbon whiskey category and exploit its growth potential through a global and leading brand. The transaction demonstrates our commitment, in line with our strategy, of continuing growth in the profitable US spirits market. In addition, Campari expands its presence in key international markets such as Australia, where the acquisition provides the foundation for establishing its own distribution platform, and Japan.”

This deal is the fourth acquisition concluded by Campari in the USA, after SKYY Vodka (2002), Cabo Wabo (2007) and X-Rated (2007). With Wild Turkey, the total investment by Campari in US acquisitions amounts to USD 1.1 billion (€ 0.9 billion). Together with the Company’s long term approach to business, this underlines its solidity, extremely robust cash flow generation as well as a strong capital structure.

Wild Turkey is a global brand with a total volume above 800,000 nine-liter cases sold in over 60 markets. The US is the brand’s largest market, accounting for almost one-half of the brand’s sales;
Australia and Japan are respectively its second and third largest markets. The brand enjoys a successful track record of continuous growth in its category in key geographic markets. The American straight whiskey is a dynamic spirits category, with a premium and super premium offering driving the growth in the US as well as in the international markets.

In addition, the acquisition brings Wild Turkey American Honey, a honey and bourbon based liqueur, a successful new entry into the premium US cordial category and a substantial growth opportunity.

Wild Turkey has a unique brand image built around values of authenticity, distinctive flavour and taste, and genuine and uncompromising brand positioning. These characteristics enable it to be positioned in the premium segment globally. Wild Turkey has all the attributes - authenticity, premiumness, heritage - to successfully exploit its category and market growth potential.

The transaction will be financed through credit facilities underwritten by four major banks: Bank of America, BNP Paribas, Calyon and Intesa San Paolo. Legal advisors are Morrison & Foerster on the transaction and Allen & Overy on the funding.

Skyy Spirits salutes Victoria D’Amato-Moran, first place winner of the “Shake it Up!” cocktail competition held earlier this month at the 2009 Nightclub & Bar Convention and Trade Show held in Las  Vegas, NV.

Competing mixologists were asked to demonstrate their understanding and mastery of mixology, along with their ability to use that knowledge base and their instincts to create an original recipe on the fly using a secret ingredient — passion fruit — revealed only at the onset of the competition.

Victoria called upon her knowledge of elixirs from her hometown’s own Skyy Spirits to create a dazzling delight made with SKYY Infusions ™ Passion Fruit Vodka and X-Rated ® Fusion Liqueur, a blend of ultra premium French vodka, blood oranges, mango and passion fruit.  The resulting cocktail concoction was bursting with passion fruit, garnering the grand prize and a purse of $5000.

Victoria is a San Francisco native, founder of Cent’Anni Cocktails, a consulting business, member of USBG SF, cocktail consultant for Michael Chiarello’s Bottega Ristorante in Yountville, and is currently working at The Fairway Cocktail Bar in South San Francisco.

• Sales: € 942.3 million (-1.6%, organic growth +2.7%)
• EBITDA before one-offs: € 218.3 million (-2.1%, organic growth +2.2%, 23.2% of sales)
• Group’s net profit: € 126.5 million (+1.1%)
• Cash flow from operating activities up, at € 171.5 million
• 2009 proposed dividend confirmed at 2008 level (€ 0.11 per share

he Board of Directors of Davide Campari-Milano S.p.A. approved the full year results for the year ending 31 December 2008.

Campari achieved a solid performance during the full year 2008 despite the worsening economic environment. Highlights include achieving 2.7% organic sales growth and improved net profit (+1.1% at actual exchange rates, +3.1% at constant exchange rates).

The Group demonstrated excellent cash flow generation from operating activities - €171.5 million - also thanks to disciplined working capital management.

Bob Kunze-Concewitz, Chief Executive Officer: “In 2008 we achieved solid results in spite of a significantly worsening economic environment. We obtained positive organic growth in sales as well as in all operating profit indicators thanks to cost containment. Moreover we had excellent cash flow generation driven by disciplined working capital management. While we will maintain a cautious stance during the current year, we are positive about the company’s prospects: the underlying business is healthy and the Group’s key brands’ consumption continues to grow and outperform market trends”.

Launching this month, SKYY Infusions All Natural Pineapple is the first Pineapple infused vodka available nationwide. It joins the SKYY Infusions portfolio of Citrus, Cherry, Passion Fruit, Raspberry and Grape.

SKYY Infusions Pineapple is created through a proprietary process, where real fruit is infused into smooth SKYY Vodka, creating a true-to-fruit taste experience bursting with the explosive essence of sweet Pineapple.

“As the first Pineapple vodka infused with real fruit, SKYY Infusions Pineapple showcases the sweet, refreshing flavor of one of the most popular and versatile fruits on earth,” said Jason Daniel, Senior Brand Manager for SKYY Vodka. “Our All Natural SKYY Infusions capture the taste of succulent real Pineapple like no ordinary flavored vodka ever could. It is the perfect base for a wide range of tropically inspired cocktails that can be enjoyed anywhere, anytime.” SKYY Infusions Pineapple will be available nationwide starting in February. It will be available in a 50ml ($1.99 MSRP), 750ml ($18.49 MSRP) and 1L ($26.49 MSRP) size bottle.