Inventory for December 11th, 2016
In this week’s inventory Angostura Rum is under fire for selling foreign supply as their own, Cook’s Science takes a veeery close look at the Milk Punch, Piper proclaims its goals to take on Veuve and Moet in the new year, and Seedlip launches its non-alcoholic distilled spirit in the states. Slainte!
It’s that time of year, we need all the cocktails our mouths can drink. Dale DeGroff lets you in on his annual secret: how to make Uncle Angelo’s Eggnog. Nevermind if Uncle Angelo was ever a real person, all that matters is that you have this creamy, boozy, delicious concoction at hand when dealing with family and buying gifts over the next few weeks. Cheers!
Audit into Angostura Rum
A headline ripped straight from the tabloids: “CEO sent on leave; company using foreign bulk rum in local products for export”. That, my friends, does not sound good. The Trinidad Express reports that Angostura rum is under the suspicion of buying bulk rum from Cuba and South America and then repackaging it to sell to export markets under their own name. If the breach turns out to be true, then the company would be fined. CEO Wong is currently on leave, he’s worked for Angostura (of the Angostura Aromatic Bitters of course) for over 20 years. When reached for comment, he plead his innocence. We’ll continue to update this over the coming weeks.
The Key to Crystal-Clear Cocktails?
Leche! (that’s milk, at least according to Cook’s Science) Allow your inner geek flag to shine loud and proud (we certainly do!) Earlier this week, Cook’s Science took it upon itself to explore the history and fame of the milk punch. They go further to see how the milk punch process (clarifying the cocktail through milk) is easily applied to other punch and cocktail recipes such as the White Russian, Midori sour, or the Ramos gin fizz. The author Camper English goes into great detail, going back to the basics of the milk punch and its first known appearance (1711, attributed to “housewife” Mary Rockett). Even Benjamin Franklin wrote a milk punch recipe once. Please, if you’re interested in this process at all head on over to CS to read the complete article. It it fanatic in detail, just wonderful!
Piper Ready to take on Veuve and Moet
The drinks business reports that “Champagne house Piper-Heidsieck will launch an ambitious redesign next year as part of the brand’s mission to take on Moët & Chandon and Veuve Clicquot”. Damien Lafaurie, Piper-Heidsieck’s president, candidly spoke to the drink business about his ambitions for the brand. “Piper is one of the few truly global brands with tangible market presence worldwide – we want to become a genuine alternative to Veuve and Moët. Piper is ready to undergo a “dramatic makeover” next year to give it a more premium feel, both bottles and labels will be redesigned. The bottles will no longer be green, but brown (much like Louis Roderer).
Lafaurie wants to target millennials, “We have a role to play in recruiting millennials. We’re on a mission to target these consumers and be relevant to this audience. We want to convince them that Champagne is not just for special occasions like their Dad’s birthday, but can be a daily celebration that elevates the occasion.” Keen to turn Piper into a five million bottle a year brand, Lafaurie believes its next big market is China, where, he believes, there is a “huge opportunity” for growth.
Seedlip Launches in the US
After making a ‘splash’ on the European market, Seedlip is ready to make its way to the States. The Diageo-backed non-alcoholic distilled spirit is capitalizing on the growing demand for non-alcohol alternatives. The company is working with the specialist US importers Mikuni Wild Harvest. Smart, getting into the market early. “In a 2015 study, it was estimated that one in five adults in the UK now identify as teetotal. According to the Office of National Statistics, 21% of adults are now teetotal, compared with 19% in 2005”.
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