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Novo Fogo Organic Cachaça Drinkee passion fruit cachaça
by David Klemt David Klemt No Comments

Drinkee: Novo Fogo x SOFI TUKKER

Introducing Drinkee, Novo Fogo x SOFI TUKKER

by David Klemt

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça

A month after announcing the reformulation of their award-winning cachaça-forward RTDs, Novo Fogo is proud to announce the launch of Drinkee.

Drinkee, the first Brazilian passion fruit cachaça made for the American market, is a direct result of a new partnership.

Listeners of our Bar Hacks podcast will recall that Novo Fogo founder and CEO Dragos Axinte was our guest for episode 97. It’s on this episode that Axinte discusses Novo Fogo’s partnership with Sophie Hawley-Weld and Tucker Halpern, known globally as SOFI TUKKER.

Axinte shares his thoughts on partnerships and collaboration when talking about teaming up with Hawley-Weld and Halpern. While the partnership “felt right to both sides,” the parties still went through a “complex, long negotiation” before finalizing their deal. The Novo Fogo and SOFI TUKKER teams may have known deep down that the partnership was right but they took the time to prove that feeling was good for business and a long-term relationship.

In addition to SOFI TUKKER serving as global ambassadors for Novo Fogo, Hawley-Weld and Halpern are also co-owners of the Brazilian brand. The dance music duo was heavily involved in the development and launch of Drinkee.

 

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The newest addition to the Novo Fogo lineup is essentially Brazil in a bottle. Start with Novo Fogo Silver, infuse it with authentic Brazilian flavors, and you get Drinkee. This new expression is named for SOFI TUKKER’s debut song of the same name, and delivers notes of Brazilian passion fruit, orange peel, vanilla, pure cane sugar, and oak.

To learn more about Novo Fogo Drinkee, please read the press release below. While we’re eager to spend time with this new bottle, we’re excited for more collaborative Novo Fogo x SOFI TUKKER products to enter the market.

Cheers!

NOVO FOGO ANNOUNCES A PASSION FRUIT CACHAÇA NAMED DRINKEE

Developed with SOFI TUKKER, Drinkee is the first Brazilian Passion Fruit Cachaça made for the American market

SEATTLE, WA (Aug. 21, 2023) – Novo Fogo announces a new product to their lineup of USDA-certified organic Brazilian cachaças: Novo Fogo Passion Fruit Cachaça, fancifully named after SOFI TUKKER’s hit song, “Drinkee.” A first for the American market, this all-natural sugarcane spirit culminates months of product development among the Novo Fogo distillery team in Morretes, Brazil, and the multi-Grammy-nominated dance music superstars SOFI TUKKER, who are co-owners and global brand ambassadors of Novo Fogo.

The partners’ ambition was to share the beloved flavors of Brazil in a bottled, full-proof spirit that drops a beat of fresh tropical flavor into any cocktail. To achieve this, they experimented with various infusions of tropical ingredients to harmoniously complement the rainforest flavors of Novo Fogo Silver Cachaça. The resulting spirit amplifies the beloved notes of Brazilian passion fruit and fresh cane distillate, supported by background rhythms of orange peel, vanilla, pure cane sugar, and oak. Drinkee stands proudly when sipped neat or on the rocks, but it really starts to dance in cocktails of all kinds. Few things match the perfection of a Caipirinha made with the pulp of a fresh passion fruit, sipped under a backdrop of tropical birdsong and Brazilian rainforest, but a Caipirinha simply shaken with Passion Fruit Cachaça, lime, and sugar is a close second, wherever you enjoy it.

Tucker Halpern, half of the eponymous duo SOFI TUKKER, says of this cachaça: “I am beyond proud of where this product ended up. It feels surreal to have been in the Atlantic Rainforest in Brazil testing the different ingredient combinations to make the perfect Passion Fruit Cachaça. It truly tastes the way our song ‘Drinkee’ sounds, and the way Brazil makes us feel. We’re so excited for everyone to try it!” 

Novo Fogo Passion Fruit Cachaça was created to be as inclusive as SOFI TUKKER’s music: it is an approachable introduction to cachaça newcomers, and simultaneously an elegant base spirit for bartenders and enthusiasts to supercharge their cocktails with bold tropical flavors. Drinkee will pair perfectly with another upcoming Novo Fogo x SOFI TUKKER collaboration named after their song “Energia.” That future product is inspired by Sophie Hawley-Weld, who enjoys alcohol-free drinks and is passionate about Brazil’s rainforest environment and the plant-based beverages that grow therein. 

Like all Novo Fogo’s handcrafted Brazilian spirits, Passion Fruit Cachaça is an emissary of Brazilian culture and rainforest conservation, and a symbol for the shared values that connected Novo Fogo and SOFI TUKKER in the first place. The duo says of the partnership: “We have a lot in common with Novo Fogo – we share a core love of Brazil, fun, and environmentalism. Cachaça is Tuck’s favorite drink and Soph doesn’t drink alcohol, but she’s still at the same party… both having the best time. This partnership works because Novo Fogo is so much more than cachaça and spirits; they are a powerful rainforest preservation steward, and we’re enthusiastic participants in the reforestation project The Un-Endangered Forest™. So if you do decide to drink, we hope you’ll drink Novo Fogo because you’ll be planting trees in the Brazilian rainforest at the same time! We’re excited to help introduce this classic Brazilian drink to more people around the world.”

Novo Fogo Passion Fruit Cachaça is sold to distributors nationwide by 375 Park Avenue Spirits. It is now available for pre-order on www.novofogo.com.

About Novo Fogo

A passionate advocate for sustainable practices in the spirits industry, Novo Fogo is a carbon-negative company that produces USDA-certified 100% organic cachaças at its zero-waste distillery in the heart of Brazil’s Atlantic Rainforest. Its production methods prioritize human and environmental sustainability; the company is proud of its all-female distiller team and its legacy reforestation project, The Un-Endangered Forest™, which seeks to restore 44 species of threatened native trees. Extending this ethos to its cocktail audience, Novo Fogo has been a trailblazer for sponsoring health and wellness initiatives for spirit industry members. The company’s product line intersects traditional Brazilian culture with modern cocktail trends of healthier drinking, such as low carbs, low ABV, and low calories. Seeking to build a business that can last 100 years, Novo Fogo has partnered with multi-Grammy-nominated global dance music duo SOFI TUKKER to foster increased awareness towards its brand of conscientious capitalism. Find Your Own Brazilian Zen™ by visiting https://www.novofogo.com.

About SOFI TUKKER

SOFI TUKKER – best friends Sophie Hawley-Weld & Tucker Halpern – have a global reputation as the most vibrant, positive and community-driven dance music group out there. The duo met senior year at Brown University, where Tucker was a basketball jock and Sophie studied conflict resolution and Brazilian Portuguese. In 2015 they put out their debut single “Drinkee,” which was nominated for a GRAMMY, followed by a 2nd nomination for their debut album Treehouse. They have since earned Platinum & Gold record sales, several #1 records, over a billion streams, and campaigns for Apple (“Best Friend”), Peloton (“Purple Hat”) and Smartwater (“Wet Tennis”). 2023 saw Tucker & Sophie as the faces of colorful G-Star Raw & Baboon to the Moon collections, and the continuation of their own fashion label, WET TENNIS. Their new single “Jacaré” is a celebration of Brazil and the LGBTQ+ community, with lyrics by the Brazilian poet Chacal. SOFI TUKKER have collaborated with artists around the world, such as Amadou & Mariam, Mahmut Orhan, Bomba Estéreo & Pabllo Vittar. In the first half of 2023, the duo released “Sacrifice” with Kx5 (Kaskade & Deadmau5) and contributed two songs to the debut album from LP Giobbi. Meanwhile their versatility as a live act has them packing festival fields, selling out headline tours and returning to Vegas for their DJ residency. They debuted their immersive new live show at Coachella, followed by Governors Ball, Bonnaroo, Electric Forest, Lollapalooza, Osheaga & more. 

Image: Novo Fogo Organic Cachaça

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Maker's Mark Cellar Aged bourbon bottle
by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

Maker's Mark Cellar Aged bourbon bottle

The team at Maker’s Mark, one of the most iconic and respected names in bourbon, is proud to introduce their oldest-ever expression.

Maker’s Mark Cellar Aged is making its introduction to the world in time to celebrate National Bourbon Heritage Month. As a quick reminder, we honor America’s native spirit in September.

This innovative expression is, in my opinion, an exercise in restraint. As decadent a whiskey as Cellar Aged may be for one’s senses, this bourbon shows that the team at Star Hill Farm is disciplined and deliberate.

While many other whiskey producers have been using age statements to pull focus from competitors, grab headlines, make splashes among collectors, and otherwise use aging to move cases, Maker’s Mark has stayed their course.

That is to say, Maker’s Mark takes their time when implementing a new process. If the team can’t figure out how to do something in a distinctly Maker’s way, they don’t do it.

Take, as an example, their limestone cellar, introduced in 2016. This maturation environment is Star Hill Farm’s approach to aging. The team doesn’t have an interest in simply stacking on years—age must adhere to Maker’s Mark flavor vision and leverage terroir.

Inaugural Annual Release

The 2023 release of Cellar Aged is a blend of 11- and 12-year-old Maker’s Mark. The percentage breakdown is 13 percent of the former and 87 percent of the latter.

The liquid that will eventually become Cellar Aged is first aged for six years in the Maker’s Mark warehouse before being moved to the maturation cellar.

For those wondering, this innovative expression will be an annual release. In fact, it appears Maker’s Mark plans to mark each National Bourbon Heritage Month going forward with Cellar Aged.

This year’s expression is bottled at cask strength—115.7 proof—and comes with a SRP of $150. Sources state that there are 30,000 bottles of the 2023 release, and more may be produced each year.

And for those curious about when they can wrap their gums around a dram, the wait shouldn’t be long. In response to a comment underneath an Instagram post, Maker’s Mark says the following:

“Thanks for asking! Cellar Aged will leave Star Hill Farm in the next few weeks and start making its way across the country!”

 

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A post shared by Maker’s Mark (@makersmark)

So, be on the lookout and let your Maker’s rep know you need this bottle on your back bar.

Tasting Notes

The KRG Hospitality team has yet to taste Maker’s Mark Cellar Aged. Therefore, the tasting notes below are from the Maker’s website.

Aroma: Dark stone fruit, caramelized sugar, toasted oak

Taste: Balanced with big oak, dark vanilla and fruit

Finish: Velvety texture, long and complex with caramelized barrel notes and baking spices

For more information, please review the official Maker’s Mark Cellar Aged press release below.

Introducing Maker’s Mark® Cellar Aged, an Inspired New Take on Older American Whiskey

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

LORETTO, Ky., Aug. 16, 2023 /PRNewswire/ — Maker’s Mark® is proud to debut Maker’s Mark® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). Cellar Aged will be available for a suggested retail price of USD $150.00 in the United States in September 2023; in London, Munich and select Global Travel Retail accounts in October 2023; and in Tokyo and Singapore in early 2024.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

Image: Maker’s Mark

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Bib & Tucker Double Char bourbon bottle and cocktail
by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

Bib & Tucker Double Char bourbon bottle and cocktail

A smoky bourbon that draws inspiration from the savory side of the culinary world is finally, mercifully available throughout the US.

We’ve been waiting patiently, having shared the news of this new release back in June. We’re excited to be able to update that story: Everyone can finally get their hands on this unique small-batch bourbon.

Double Char is an innovative Tennessee bourbon rested for six years in new white American oak barrels that weighs in at 88 proof. And whether people to choose to snap bottles up online or off-premise, this smoky sipper from Bib & Tucker Small Batch Bourbon is ready for action.

What this means for operators and bar teams, of course, is that the bourbon lovers and bourbon-curious among guests will expect to find Double Char on bar menus across the country.

This is great news for bar and restaurant operators who encourage collaboration between front- and back-of-house teams. Double Char has been described as “a smoky sweet BBQ in a bottle.” This culinary inspiration will allow bartenders and chefs to work together to wow guests with specialty cocktails that pair incredible well with all manner of rich, savory, smoky dishes.

I, for one, foresee mouthwatering LTO cocktails and specialty prix fixe experiences centered on Double Char on the horizon.

To learn more about Bib & Tucker Double Char, click here or review the press release below. And to learn more about Bib & Tucker, click here to listen to episode 59 of the Bar Hacks podcast.

Cheers!

Bib & Tucker Small Batch Bourbon Announces Double Char Innovation

New Savory, Smoky Bourbon Inspired by the Flavor of Food Smoked on the Open Flame

STAMFORD, Conn., May 31, 2023 /PRNewswire/—Bib & Tucker Small Batch Bourbon is proudly announcing the release of Bib & Tucker Double Char Bourbon.

Inspired by the turn of the century, when food was cooked on the open flame, this new bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in the rolling hills of Tennessee in new white American oak, followed by a minimum of five months in a second heavily charred and smoked new barrel. This unique fire-forged double char aging method creates the rich and deep flavor of Bib & Tucker Double Char.

“I can’t wait for consumers to try this delicious expression,” said Tom Steffanci, President of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

As a Tennessee bourbon, Bib & Tucker follows the Lincoln County process unique to the state, meaning the bourbon is filtered through sugar maple charcoal before going into the barrel for aging.

For Double Char, to pay homage to the Lincoln County process, the second barrel is smoked with sugar maple before being filled with the brand’s 6-year aged bourbon. The perfect amount of time in the barrels, the char, and the sugar maple barrel smoking process delivers a bourbon with an inviting savory white smoke flavor not found in any other whiskey on the market.

Bib & Tucker Double Char Tasting Notes:

  • Nose: A touch of smoke with immediate notes of toasted oak and dulce de leche, background notes of cinnamon and clove
  • Palate: Vanilla and sugar maple surrounded with white smoke, hints of sweet corn and toasted cinnamon
  • Finish: Medium to long finish with oak, white smoke and vanilla
  • Color: Deep rich mahogany with copper undertones

The lineup of Bib & Tucker Small Batch Bourbon includes:

  • The Classic Six: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 92 proof/46% ABV
  • Double Char: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 88 proof/44% ABV
  • 10-Year-Old Small Batch Bourbon Whiskey – SRP: $89.99; 92 proof/46% ABV

Bib & Tucker Double Char will be available nationally, in-store and online, beginning August 2023.

Image: Bib & Tucker

Barbecue chicken wings, chili peppers, and chili flakes
by David Klemt David Klemt No Comments

Top-performing Menu Items in the US

Top-performing Menu Items in the US (So Far)

by David Klemt

Barbecue chicken wings, chili peppers, and chili flakes

Thanks to a recent mid-year report from F&B intelligence platform Datassential, we now know the top-performing menu items in the US.

For the low, low price of filling out a handful of fields, you can download a copy of Datassential’s “Foodbytes: 2023 Midyear Trend Report” for yourself.

There’s plenty of useful data packed into this short report. You may find some of the top food items a bit surprising.

But First…

Datassential does more than just list the top mid-year menu performers in their latest report. There are also a couple of interesting datapoints for operators to consider.

The first piece of information is an alarming statistic: 54 percent of consumers are of the belief that “tipping culture has gotten out of control.”

As we’ve reported earlier, it’s likely that a major driver of “tip fatigue” comes from retail. The expectation for consumers to tip at a restaurant, bar or nightclub is ingrained deeply in American culture.

However, consumers throughout America are being prompted to tip after just about every transaction they’re attempting to complete. In fact, it’s not just retail that has been encouraging (in some cases, guilting) people to tip. Some contractors are also adding tip lines when handing over tablets to clients so they can pay their invoices.

One result is that servers and bartenders are reporting lower tips; guests are so over tipping that they’re pushing back against the practice in venues where they’d traditionally have no problem doing so.

Of course, tip fatigue isn’t the only reason consumers are pushing back against tipping. Many people feel that operators should increase what they pay staff. Indeed, some people feel that operators are asking them to subsidize their employee pay. Whether they’d be happy to pay higher prices remains to be seen.

Fads Aren’t Bad?

Whenever we cover trends or discuss them with clients, we caution against chasing too many (or the “wrong” trends). And fads? It can be even riskier to hop on the bandwagon of something that may never even reach the trend stage of its lifecycle.

However, likely due to the ubiquity of TikTok, consumers expect restaurants to embrace fads. According to Datassential, 67 percent of consumers overall “want to see more fads at restaurants and retail.”

That number jumps to 74 percent when focusing on Millennials and Gen Z.

So, while we still caution operators about jumping on fads (or “micro trends”) and trends, that doesn’t mean be too cautious. If a fad or trend works with your brand and won’t cost much to feature, at least give it consideration.

Not sure you’re great at identifying fads that will work for your business? Ask your staff which fads and trends are hot at the moment.

Speaking of Hot…

Alright, let’s take a look at the F&B items Datassential identifies as popular at the midway point of 2023.

Again, I encourage you to download the report in its entirety. You can do just that by clicking here.

But for those who want instant gratification, check out these menu items:

  • Super Duper: Let’s kick things off with the hottest chain LTO, the Denny’s Super Slam. Per Datassential, restaurant chains have already featured in excess of 2,000 LTOs in 2023. The F&B intel agency tests them all, and the Super Slam is wearing the LTO crown at the moment.
  • Chef Chatbot: Datassential tapped ChatGPT to create a burger recipe and had Midjourney create an image for the resulting Caprese Avocado Burger. More than half of consumers surveyed—57 percent—want to try it at a restaurant.
  • Big Winner: Datassential asked consumers a simple question: Which would you rather eat for the rest of your life, a hamburger or a hot dog? A staggering 87 percent chose hamburgers, meaning just 13 percent of consumers would choose a hot dog over it’s burger buddy.
  • What a Pickle: Back in March we checked out Slice’s Slice of the Union report, and it predicted pickle pizzas would be a hot trend this year. Well, Datassential has crunched the numbers and says 40 percent of consumers are aware of this pizza style already. Looks like Slice may be proven right by the end of the year.
  • Speed Demon: Curious about the fastest-growing menu item on the US? Well, wonder no more: Datassential says it’s the barbecue chicken wing. Over the past year, they’ve grown 373 percent on menus across the States. Datassential posits the overall growth of chicken and the embracing of flavor trends like Carolina gold barbecue sauce are contributing factors.

There’s a lot to unpack here, so I’ll leave you to it. Just remember that when it comes to fads and trends, there’s a fine line between what’s hot, what’s not, and jumping on the wrong one. Good luck!

Image: Ahmed Bhutta on Pexels

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Person with tattoos pouring coffee from French press
by David Klemt David Klemt No Comments

Should You Offer Your Guests Brunch?

Should You Offer Your Guests Brunch?

by David Klemt

Person with tattoos pouring coffee from French press

Is brunch on its way to becoming a lucrative daypart that can grow traffic, increase revenue, boost guest engagement, and promote loyalty?

If a report from Square is anything to go off, yes.

Owing in part to changes in consumer behavior from 2019 to now, brunch appears to be a solid traffic and revenue generator. The number of people working from home is impacting daypart spending, which makes sense. Traditional office workers will often pop into a QSR or cafe for coffee and breakfast on their way in to work. And when lunch rolls around, they tend to head out to restaurants nearby for their break.

Now, the data support the belief that more people are staying home on weekdays and unleashing pent-up demand for socializing and dining out on the weekends. And apparently that demand is rather voracious, because brunch appears to be on the rise.

In 2019, just over eight percent of all dining dollars were spent on Saturdays during traditional brunch hours. That has grown to just over ten percent this year.

In terms of engagement and bringing more brand awareness, the term itself is growing on social media platforms.

Along with revisiting hours of operation, it may be wise for operators to consider offering Saturday or Sunday brunch.

Bristory

Yes, that’s a brunch-style portmanteau of “brunch” and “history.” No, I’m not proud of myself but I’m leaving it in.

The portmanteau “brunch” is believed to have first been coined by a British writer named Guy Beringer in 1895. He included the word in an article he wrote for Hunter’s Weekly. Beringer was making the case for noontime meal that combined breakfast and lunch.

In arguing for what may be the world’s first hybrid meal, Beringer wrote that, “the arguments in favor of Brunch are incontestable. In the first place it renders early rising not only unnecessary but ridiculous. You get up when the world is warm, or at least, when it is not so cold. You are, therefore, able to prolong your Saturday nights…”

The word would appear a year later in a Pennsylvanian publication called the New Oxford. More than 30 years later, brunch was on its way to becoming “a thing” in the US.

Oh, and there are arguments that an American reporter, Frank Ward O’Malley, who should credit for the word “brunch.” Those who believe this is the case say O’Malley created the portmanteau some time between 1906 and 1919. As is the case with many classic cocktails, the origin of brunch is at least somewhat hazy.

By the 1970s, the stigma that once came with brunch—that drinking publicly during the day could harm one’s reputation—began to dissipate.

Brunch by the Numbers

According to Square, brunch is appealing for several reasons.

Let’s take a look at this infamous daypart by the numbers.

  • 9.8 percent: Growth in the number of restaurants in the US offering breakfast and brunch in 2022 alone.
  • 10 percent: Amount of overall spending in restaurants on Saturdays between the hours of 8:00 AM and 1:00 PM in 2023.
  • 35 million: Number of #brunch Instagram posts, and the number is growing.
  • 4.5 billion: Number of TikTok views of posts with #brunch.
  • 71 percent: Number of Americans who wish restaurants in the US would serve breakfast items all day.

To me, the most striking statistic is that brunch spending now accounts for ten percent of all restaurant spending.

That spend is logical when we think about who tends to enjoy brunch: people with time and money to spend on a leisurely, all-day meal.

As professor Farha Ternikar, author of Brunch: A History, has said, “Brunch continues to grow anywhere there is disposable income or time.”

So, operators who are considering offering brunch for the time or investing more into brunch have some questions to answer: Who is my target audience? What’s the population density of my market? Who has disposable income and time? Should I offer brunch on Saturday, Sunday, or both days? Does brunch work for my concept? Which venues near me are already offering brunch?

Answer those questions and speak with your staff before jumping feet first into this potentially lucrative daypart.

Image: Helena Lopes on Pexels

Taco Bell Doritos Locos Taco and sauce packet
by David Klemt David Klemt No Comments

Taco Bell Celebrates Taco Tuesday Win

Taco Bell Celebrates Taco Tuesday Win

by David Klemt

Taco Bell Doritos Locos Taco and sauce packet

Taco Bell, fresh off their victory in petitioning for the cancellation of the “Taco Tuesday” mark, will open a $5 million taco tab on September 12.

There’s no arguing that over at least the past few years Taco Bell has become the master of LTOs and attention-grabbing, loyalty-strengthening, and headline-generating promotions.

This campaign further solidifies the brand’s status as king of the fast-food campaigns.

“Taco T**sday” to “Taco Tuesday”

It’s highly unlikely that consumers and operators alike are unaware of the company’s “Taco T**sday” ads. The campaign, while playful, put a spotlight on the fact that, until recently, “Taco Tuesday” was a registered trademark.

Rather than spend millions of dollars to fight Taco Bell, Taco John’s, who previously had the rights to the mark, opted to relinquish the rights to the mark. Taco Bell’s argument was that nobody should be permitted to mark a common phrase.

“We’ve always prided ourselves on being the home of Taco Tuesday, but paying millions of dollars to lawyers to defend our mark just doesn’t feel like the right thing to do,” said Jim Creel, Taco John’s CEO. “As we’ve said before, we’re lovers, not fighters, at Taco John’s. So in that spirit, we have decided to begin sharing Taco Tuesday with a pledge to contribute $100 per location in our system to restaurant employees with children who are battling a health crisis, death or natural disaster. And we’re challenging our litigious competitors and other taco-loving brands to join us in supporting the people who serve our favorite food to guests across the nation.”

In fact, Creel fired a shot across the bow at Taco Bell at other rivals. After announcing their pledge to CORE, the CEO challenged other brands that want to use “Taco Tuesday” to do the same. The result would be quite the donation, considering that Taco John’s operates 400 restaurants in 21 states and Taco Bell alone operates more than 7,200 in the US. Look overseas and that number jumps up by about 1,000 locations in 30 countries.

Taco John’s has reportedly made good on their pledge, donating $40,000 to CORE, Children of Restaurant Employees.

What’s in a Mark?

Fast-food chain Taco John’s trademarked the phrase back in 1989. However, back in 1984, a California-based restaurant, Tortilla Flats, registered the trademark. According to some sources, the mark lapsed and Taco John’s snapped it up. That said, Tortilla Flats has sued other California restaurants for using the phrase throughout the years.

Interestingly, Taco John’s only had rights to the mark in 49 states. The exception is New Jersey, where Gregory’s owns the trademark. In fact, anyone who visits their site (as of the publication of this article) will see the phrase “Home of the Original Taco Tuesday!” right at the top.

However, it may surprise some to learn that a celebrity who appeared in Taco Bell’s “Taco T**sday” ads attempted to trademark the phrase in 2019. That celebrity? None other than Lebron James.

Clearly, this seemingly simple two-word phrase is a valuable trademark. It’s also likely that plenty of restaurants across the US have been surreptitiously using the phrase to drive traffic to their venues on Tuesdays for years.

The fact that Lebron James showed interest in the trademark and Taco Bell likely spent millions of dollars in ad revenue to have Taco John’s mark canceled shows the value. Time will tell how many millions of dollars the phrase will be worth to Taco Bell and other restaurant brands across the US.

Taco Tab

Some will see Taco Bell’s campaign as a massive brand bullying a smaller rival. Others will agree that it’s unfair for anyone to own the rights to such a common phrase.

In terms of exposure, I think this battle will help Taco John’s experience further growth. Last year was a banner year for growth for the franchise, and the brand was seeing growth back in 2021 as well.

After doing some digging, I learned that seven Taco John’s locations are owned by corporate; the plan for 2023 is to go from 375 stores to 400; and another 20 to 25 locations are planned for 2024. Per the Taco John’s website, initial layout for a franchise is between $942,000 and $1.4 for a single unit. A single franchise location generates annual revenue of around $1.2 million, on average.

Regarding Taco Bell, the brand is celebrating their victory—framed as a victory for all restaurants—with another of their famous and effective LTOs. On August 15, August 22, August 29, and September 5, Taco Bell guests can score a free Doritos Locos Taco. But the big celebration comes on September 12.

For that upcoming Taco Tuesday, Taco Bell will open a $5 million tab with DoorDash across the United States, with the exception of New Jersey. Again, Gregory’s owns the rights to the “Taco Tuesday” mark in the Garden State.

On September 12, Taco Bell will cover a portion of orders placed through the third-party delivery app to participating restaurants that offer Mexican cuisine. This does help the fast-food titan make the case that they fought this battle not just for themselves but all foodservice brands that wish to use the phrase “Taco Tuesday” without fear of legal action.

For further information, read the official Taco Bell press release below.

Taco Bell's "Liberate Taco T**sday" court petition

TACO BELL WILL HELP PAY FOR YOUR TACO TUESDAY CELEBRATION — EVEN IF IT’S NOT AT TACO BELL

Irvine, Calif. (August 8, 2023) – To celebrate the liberation of the Taco Tuesday trademark registration in 49 states, and to support and spotlight restaurants who now have the right to freely use Taco Tuesday, Taco Bell has announced that on Tuesday, September 12, Taco Tuesday fans (nearly) everywhere* can celebrate Taco Tuesday (nearly) anywhere – and Taco Bell will help pay for it.

On Taco Tuesday, September 12, Taco Bell, in partnership with DoorDash, is opening a $5 million taco tab to cover a portion of taco fans’ orders from any participating vendor selling Mexican cuisine. Because now that Taco Tuesday is free* – your tacos should be, too.

Leading up to the September 12 celebration, all Taco Bell locations will be offering a free Doritos® Locos Taco every Tuesday, no purchase necessary, on 8/15, 8/22, 8/29 and 9/5**.

“Taco Tuesday belongs to all who make, sell, eat and celebrate tacos, and this Free-For-All will not only thank taco fans who supported the cause, but will also spotlight local restaurants and vendors who can now embrace Taco Tuesdays without fear of legal action,” said Taco Bell U.S. Chief Marketing Officer, Taylor Montgomery. “When tacos win, we all win. We all win when Taco John’s decides to release its trademark registration, we all win when taco vendors everywhere are free to join the movement, and we all win when taco fans can freely celebrate and support Taco Tuesdays at Taco Bell or anywhere else.”

The Road to Freeing Taco Tuesday

In May 2023, Taco Bell took a bold step on behalf of taco lovers nationwide by filing legal petitions to cancel the two Taco Tuesday trademark registrations. The aim was simple: to free the phrase for restaurants nationwide. The message was clear: Taco Tuesday belongs to everyone, from Taco Bell to Taco John’s to your favorite local taco spot.

In late July, Taco John’s courageously decided to abandon its Taco Tuesday trademark registration. Not only did Taco John’s act benefit thousands of businesses across 49 states by making the term Taco Tuesday more freely available, Taco John’s also made a meaningful donation to Children of Restaurant Employees (CORE) for $40,000, which the Taco Bell Foundation has matched.

Supporting The Taco Community

Taco Bell has also committed to donating $1 million in partnership with the Taco Bell Foundation to support young people who make, sell, eat and celebrate tacos. Donations made by Rounding Up at checkout on Tuesdays will be matched up to $1 million. These donations will continue to fund the Taco Bell Foundation’s Community Grants and the Live Más Scholarship for fans and team members.

*The Taco Tuesday trademark registration has been canceled in all states except New Jersey. Therefore, the DoorDash offer will be limited to the 49 states where Taco Tuesday has been freed.

**NO PURCHASE NECESSARY. Offer valid on Tuesdays 8/15, 8/22, 8/29, and 9/5 only during local store operating hours while supplies last. Limit one (1) regular Free Seasoned Beef Nacho Cheese Doritos®

Locos Tacos per person, per offer day, available at participating U.S. Taco Bell® locations only. Not available with delivery orders unless placed directly on the Taco Bell app (delivery fees, taxes and tip apply). App and web orders require inputting offer code and customer must add a DLT to their cart. Not valid with any other offer. No substitutions. No cash value. Void where prohibited. Terms: ta.co/terms.

About Taco Bell Corp.

For more information about Taco Bell, visit our website at www.TacoBell.com, our Newsroom at www.TacoBell.com/news or www.TacoBell.com/popular-links. You can also stay up to date on all things Taco Bell by following us on LinkedIn, TikTok, Twitter, Instagram, Facebook and subscribing to our YouTube channel.

Images: Taco Bell

Flight of beers offering different styles
by David Klemt David Klemt No Comments

Cheers to the 2023 World Beer Cup Winners

Cheers to the 2023 World Beer Cup Winners

by David Klemt

Flight of beers offering different styles

Raise a glass or hoist a stein in celebration of the 2023 World Beer Cup winners, a collection of some of the most incredible brews on the planet.

Since 1996, the World Beer Cup has established itself as “the Olympics of Beer” and is hosted by the Brewers Association. This year, 272 judges from 26 countries ranked submissions from 2,376 brewers across 103 categories. A staggering 10,213 beers were entered in the 2023 World Beer Cup.

On average, 99 beers are submitted for each category. Of note, no category is guaranteed to have three medalists. In theory, the judges assessing a given category may award only a silver or bronze medal, determining that there is no outstanding entrant deserving of gold.

While the average per category is 99 entrants, some styles have hundreds. The first five categories below boasted the most entrants in 2023.

For our coverage of the 2022 World Beer Cup winners, click here.

American-style India Pale Ale

412 entrants

  • Gold: Head Hunter (Fat Head’s Brewery & Saloon; North Olmsted, Ohio, USA)
  • Silver: Applied Science (Sunriver Brewing Co.; Sunriver, Oregon, USA)
  • Bronze: Old West (Craft Coast Beer & Tacos; Oceanside, California, USA)

Juicy or Hazy India Pale Ale

374 entrants

  • Gold: Wherever You Go (Green Cheek Beer Co.; Costa Mesa, California, USA)
  • Silver: Nectaronus Prime (Moksa Brewing Co.; Rocklin, California, USA)
  • Bronze: Nelson Hazy IPA (Prison Pals Brewing Co.; Doral, Florida, USA)

German-style Pilsener

233 entrants

  • Gold: Pils (Von Ebert Brewing, Pearl District; Portland, Oregon, USA)
  • Silver: Dollar Pils Y’all (Holler Brewing Co.; Houston, Texas, USA)
  • Bronze: Bibo (Creature Comforts Brewing Co., Southern Mills; Athens, Georgia, USA)

International Light Lager

220 entrants

  • Gold: Anne Bonny (Le Corsaire – Microbrasserie Pirate; Lévis, Québec, Canada)
  • Silver: 3Speed (Amsterdam Brewing Co.; Toronto, Ontario, Canada)
  • Bronze: Ultra Secret Enigma (Liability Brewing Co.; Greenville, South Carolina, USA)

Wood- and Barrel-aged Strong Stout

202 entrants

  • Gold: Big Mistake (11 Below Brewing Co.; Houston, Texas, USA)
  • Silver: BA Sexual Chocolate (Foothills Brewing; Winston-Salem, North Carolina, USA)
  • Bronze: Vladislav (Diebolt Brewing Co., Denver, Colorado, USA)

I selected another dozen categories, which you’ll find below. These include American Wheat Beer, Non-alcohol Beer, and Pumpkin Beer.

For the full list of 2023 World Beer Cup winners, please click here. Cheers!

Session India Pale Ale

  • Gold: Wild Gravity (Bend Brewing Co.; Bend, Oregon, USA)
  • Silver: Trump Hands (Cannonball Creek Brewing Co.; Golden, Colorado, USA)
  • Bronze: Summatime (603 Brewery; Londonberry, New Hampshire, USA)

American Wheat Beer

  • Gold: Taildragger 5G (Saddle Mountain Brewing Co.; Goodyear, Arizona, USA)
  • Silver: Meister (Eppig Brewing; Vista, California, USA)
  • Bronze: Miner’s Gold (Lewis & Clark Brewing Co.; Helena, Montana, USA)

Belgian Fruit Beer

  • Gold: Central City Brewing Framboise (Central City Brewers and Distillers; Surrey, British Columbia, Canada)
  • Silver: Vieux Bois Lambic Inspired Ale w/ Cranberry & Raspberry (Bozeman Brewing Co.; Bozeman, Montana, USA)
  • Bronze: Turtle Kriek (Peticolas Brewing Co.; Dallas, Texas, USA)

Belgian-style Sour Ale

  • Gold: Vintage 2022 (New Glarus Brewing Co.; New Glarus, Wisconsin, USA)
  • Silver: Chance, Luck and Magic 2020 (Garage Project; Wellington, New Zealand)
  • Bronze: Borealis (Lamplighter Brewing Co.; Cambridge, Massachusetts, USA)

English-style Brown Ale

  • Gold: Shhhhhh…This Is Ryan’s Award Winning Brown Ale (Green Cheek Beer Co., Costa Mesa; Costa Mesa, California, USA)
  • Silver: Black Cats (Streetside Brewery; Cincinnati, Ohio, USA)
  • Bronze: Brown Ale (Grid City Beer Works; Salt Lake City, Utah, USA)

South German-style Hefeweizen

  • Gold: Altstadt Hefe (Altstadt Brewery; Fredericksburg, Texas, USA)
  • Silver: Flying W Hefeweizen (Little Dry Creek Brewery; Greenwood Village, Colorado, USA)
  • Bronze: Fujizakura Kogen Beer Weizen (Fujizakura Heights Beer; Minamitsuru-gun, Yamanashi Prefecture, Japan)

Classic Saison

  • Gold: Saaz Dryhopped Saison (33 Brewing Experiment; Vancouver, British Columbia, Canada)
  • Silver: Juilletistes (Bruery Terreux; Placentia, California, USA)
  • Bronze: Valor (Tooth and Nail Brewing Co.; Ottawa, Ontario, Canada)

Pumpkin Beer

  • Gold: Pumpkin Ale (Backpocket Brewing; Coralville, Iowa, USA)
  • Silver: Pumpkinator (Saint Arnold Brewing Co.; Houston, Texas, USA)
  • Bronze: Jack O’Lantern Ale (Bond’s Brewing Co.; Laramie, Wyoming, USA)

Chili Beer

  • Gold: Yellow Fever (Comrade Brewing Co.; Denver, Colorado, USA)
  • Silver: Kimchi Sour (Dokkaebier; Oakland, California, USA)
  • Bronze: Oaxaca Choca Mexican Chocolate Stout (New Realm Brewing Co., Charleston; Charleston, South Carolina, USA)

Smoke Beer

  • Gold: Unearthing the Orb (Resolute Brewing Co.; Centennial, Colorado, USA)
  • Silver: Smokehaus Bock (Devils Backbone Basecamp Brewpub & Meadows; Roseland, Virginia, USA)
  • Bronze: Colossal 2 (Port City Brewing Co.; Alexandria, Virginia, USA)

Gluten-free Wheat Beer

  • Gold: Ghostfish 8th Anniversary Beer (Ghostfish Brewing Co.; Seattle, Washington, USA)
  • Silver: Seven Spice Anniversary Saison (Holidaily Brewing Co.; Golden, Colorado, USA)
  • Bronze: Ripped Jeans and Wolf Shirts (ALT Brew; Madison, Wisconsin, USA)

Non-alcohol Beer

  • Gold: Superb-Owl (Uiltje Brewing Co.; Haarlem, North Holland, Netherlands)
  • Silver: Just the Haze (Boston Beer Co., Samuel Adams Brewing Co.; Boston, Massachusetts, USA)
  • Bronze: Galactic Extra Dark (Big Drop Brewing Co.; Wilmington, Delaware, USA)

Image: Daniel Lee on Unsplash

KRG Hospitality Bar 101 Techniques

Beer pouring into glass from tap
by David Klemt David Klemt No Comments

iPourIt Releases Their 2023 Pour Report

iPourIt Releases Their 2023 Pour Report

by David Klemt

Beer pouring into glass from tap

Interactive self-serve beer experience platform iPourIt‘s latest report, the 2023 Pour Report, is now available for download and review.

iPourIt is a pioneer in the self-serve beverage space. While it may seem counter-intuitive to some, many guests have shown time and again that they enjoy using self-serve walls. For these guests, a not in any way insignificant number, iPourIt installations enhance the guest experience, increase loyalty, and boost revenue.

And while many people associate iPourIt and self-serve programs with beer, these systems can also pour wine, cocktails on tap, spirits, non-alcohol beverages, and soft drinks.

 

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Another benefit from iPourIt? Transparency and sharing of data. The company doesn’t limit providing valuable guest behavior insight to their clients. Rather, they make the data they collect available to anyone. Simply head to their website, fill out a few fields, and gain important beverage insights.

Anyone curious can choose between a standard report and a “pro” version. Both are free to download and peruse. People can also read our article that dives into their fourth-annual report via this link.

Below you’ll find key takeaways from their 2023 report. I strongly urge operators to download and review either report.

The Who

We agree that demographics are a metric that people and businesses often misuse. Valuegraphics can be far more effective for businesses looking to build loyalty and boost revenue.

Still, demographics can provide beneficial insights.

First, let’s look at how men and women used iPourIt systems in 2022. Men poured 20,477,288 ounces last year, whereas women poured 10,848,435 ounces. The average per pour for men was 6.4 ounces in comparison to 5.3 ounces per pour from women. On average, men spent $14.72 per visit to an iPourIt-equipped location; women spent $12.24.

Next, the generational breakdown. IPA was the number-one style poured for Baby Boomers, Generation X, and Millennials. For legal-drinking-age Generation Z drinkers, IPA came in second; their top pour style was cider. Likewise, Lager claimed second place for Boomers, Gen X, and Millennials. Second was IPA for Gen Z, and Lager was third. Wheat beer was third place for Boomers, fourth for Gen X and Millennials, and fifth for Gen Z. Sour came in fifth for Gen X and Millennials fourth for Gen Z; for Boomers, the style didn’t rank among the top five. Stout clinched the fifth spot for Boomers.

Finally, in terms of traffic, men of every age group poured more ounces than their female counterparts.

The What

Below, the top 10 styles of beer poured by men:

  1. Fruit beer
  2. Pale Ale
  3. Blonde
  4. Pilsner
  5. Stout
  6. Sour
  7. Wheat beer
  8. Cider
  9. Lager
  10. IPA

In descending order, the top five (download the report for the top ten) products poured by men were Michelob Ultra, Bud Light, Golden Road Brewing Mango Cart, Coors Light, and Modelo Especial.

And now the top styles of beer or category of beverage poured by women:

  1. Stout
  2. Fruit beer
  3. Blonde
  4. White wine
  5. Hard seltzer
  6. Wheat beer
  7. Sour
  8. Lager
  9. IPA
  10. Cider

Also in descending order, the top products poured by women were Michelob Ultra, Mango Cart by Golden Road Brewing, Bud Light, Ace Pineapple Cider, and Coors Light.

The Where

The 2023 Pour Report by iPourIt breaks the US down into five regions: West, Southwest, Midwest, Southeast, and Northeast.

Because our American head office is in Las Vegas and our hotel consultant is in Pennsylvania, we’ll look at the West and Northeast.

The top-five pours for the West in 2022 were:

  1. Bud Light
  2. Firestone Walker Brewing Co. 805
  3. Golden Road Brewing Mango Cart
  4. Coors Light
  5. Modelo Especial

While the top-five pours in the Northeast were:

  1. Blue Moon Brewing Co. Belgian White
  2. Allagash Brewing Co. White
  3. Lord Hobo Brewing Co. Boom Sauce
  4. Sloop Brewing Co. Juice Bomb
  5. Stella Artois

For the curious, Bud Light and Coors Light are categorized as American-style Light Lagers, 805 is a Blonde Ale, Mango Cart is a Wheat Ale, and Modelo Especial is a Mexican-style Pilsner. Blue Moon and Allagash White are both Belgian-style wheat beers (or Witbiers), Boom Sauce is a Double IPA, Juice Bomb is a Northeastern IPA, and Stella Artois is a Lager.

For further insights, please download this year’s iPourIt report here.

Image: cottonbro studio on Pexels

KRG Hospitality Beverage Programming

Bartender presenting cocktail
by David Klemt David Klemt No Comments

Cheers to the Spirited Awards Winners!

Cheers to the 2023 Spirited Awards Winners!

by David Klemt

Bartender presenting cocktail

A toast to the nominees and winners!

Cheers to each of the winning bars, teams, and individuals taking home awards from the 17th annual Spirited Awards at Tales of the Cocktail 2023 in New Orleans!

Spirits educator, advocate, and bartender’s bartender Tiffanie Barriere earned the well-deserved Tales Visionary Award. Master Distiller Desmond Payne, MBE, took home the Helen David Lifetime Achievement Award.

Compellingly, a number of so-called secondary and tertiary markets are taking awards back to their home cities. These include Albuquerque, Phoenix, and Portland. Nothing against primary markets like New York City and Los Angeles, but it’s wonderful to see other cities grab the spotlight and shine, make their marks, and let everyone know, “We’ve arrived—don’t sleep on us!”

Unfortunately, Canada didn’t take home any international awards from Tales this year, nor did Las Vegas. Next year, hopefully.

Barcelona, however, can boast that it’s the home of the Spirited Award winner for the World’s Best Bar.

As far as our little experiment with artificial intelligence attempting to predict Spirited Awards winners, the chatbot we selected didn’t do very well. That said, it did accurately guess six out of the 24 awards we presented to the bot for a 25-percent success rate: Best US Brand Ambassador; International Bartender of the Year; Best International Bar Mentor; Best International Restaurant Bar; Best Broadcast, Podcast, or Online Video Series; and Best Cocktail & Spirits Writing.

Raise a glass and toast this year’s Spirited Awards winners. Cheers!

US Categories

US Bartender of the Year presented by Pernod Ricard USA

Christine Wiseman, Marygold’s Brasserie / Broken Shaker (Miami, Florida)

Best US Bar Mentor presented BarSmarts

Chris Patino

Best US Brand Ambassador presented Libbey

Vance Henderson (Hendrick’s Gin)*

Best US Bar Team presented by William Grant & Sons

Happy Accidents (Albuquerque, New Mexico)

Best US Cocktail Bar presented by Absolut Vodka

Century Grand (Phoenix, Arizona)

Best US Hotel Bar presented by Grey Goose

Hey Love at The Jupiter (Portland, Oregon)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

Café La Trova (Miami, Florida)

Best New US Cocktail Bar presented by Diageo Bar Academy

Martiny’s (New York, New York)

Timeless US Award

Tiki-Ti (Los Angeles, California)

International Categories

International Bartender of the Year presented by The Busker

Giorgio Bargiani, Connaught Bar (London, England, United Kingdom)*

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Agostino Perrone*

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Nicola Riske (The Macallan)

Best International Bar Team presented by Angostura Caribbean Rum

ALQUÍMICO (Cartagena, Colombia)

Best International Cocktail Bar presented by Patr​​ón Tequila

SIPS (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

Jigger & Pony at the Amara Hotel (Singapore)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Analogue Initiative (Singapore)*

Best New International Cocktail Bar presented by Diageo Bar Academy

Line Athens (Athens, Greece)

Timeless International Award

Long Bar at the Raffles Hotel (Singapore)

Global Categories

Tales Visionary Award

Tiffanie Barriere

Helen David Lifetime Achievement Award

Desmond Payne, MBE

World’s Best Bar

SIPS (Barcelona, Spain)

Best New Spirit or Cocktail Ingredient presented by Lyre’s Non-Alcoholic

Martini & Rossi Floreale Non Alcoholic Aperitivo

World’s Best Cocktail Menu presented by Diageo Bar Academy

Double Chicken Please (New York, New York)

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

Raised by Wolves (San Diego, California)

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

Punch

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

The Speakeasy Podcast*

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

“The Great Mezcal Heist” by Emma Janzen, for Eater*

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

The Bartender’s Manifesto by Toby Maloney with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

Modern Caribbean Rum: A Contemporary Reference to the Region’s Essential Spirit by Matt Pietrek and Carrie Smith

Congratulations to each of the venues, teams, and individual winners! Cheers!

Bar Hacks Guests

The following Spirited Awards presenters, winners, and TOTC team have appeared on the Bar Hacks podcast. Give these episodes a listen to learn more about these amazing people!

Vance Henderson (episode 20)

Episode 48, Episode 65, and the Hurricane Ida Emergency Episode with Eileen Wayner

Lynn House (episode 52)

Kellie Thorn and Lola Thomas (episode 72)

Roberta Mariani (episode 84)

* Denotes an accurate prediction by DeepAI‘s AI Chat chatbot.

Image: Christian Fridell on Pexels

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Redesigned and reformulated Novo Fogo ready-to-drink canned cocktails
by David Klemt David Klemt No Comments

Novo Fogo Reformulates Brazilian RTDs

Novo Fogo Reformulates and Redesigns Brazilian RTDs

by David Klemt

Redesigned and reformulated Novo Fogo ready-to-drink canned cocktails

Just before Tales of the Cocktail kicks off, Novo Fogo Organic Cachaça announces the reformulation of their award-winning ready-to-drink cocktail line.

As founder and CEO Dragos Axinte reveals on episode 97 of the Bar Hacks podcast, the RTD series now features key changes.

For example, the RTDs now come in 12-ounce slim cans rather than their original eight-ounce cans. As you can see, the design is also much more colorful and eye-catching.

Of course, the changes aren’t simply cosmetic. Inside the can, each expression represents a new recipe. The last iteration of Novo Fogo RTDs was delicious and showcased their Silver Cachaça brilliantly. However, the new formulation offers even more robust flavor and drops the sweetness a bit.

 

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A post shared by Dragoș Axinte (@treerestrial)

Most importantly, the new RTDs are truly a pioneering beverage. Novo Fogo’s new canned cocktails are the first RTDs made with Brazilian cachaça ever to achieve USDA Organic certification.

This means that Novo Fogo’s entire lineup, from core expressions to special releases, is USDA-certified 100-percent organic. That’s a huge win for the company, for operators who feature their products, and for operators’ guests.

Operators will be able to introduce these new 12-ounce, nine-percent ABV RTDs to their guests shortly. They’re perfect as a refreshing summer cocktail, served on ice in buckets with limes for garnish.

NOVO FOGO ANNOUNCES NEW BRAZILIAN ORGANIC COCKTAIL

RTD Line Sets Industry Standard as the First-Ever USDA-Certified Organic Canned Cocktail Made with Brazilian Cachaça

SEATTLE, WA—Novo Fogo Organic Cachaça today announces that they have completely redesigned and reformulated their popular line of award-winning Brazilian canned cocktails, offering consumers a fresh way to experience their carbonated twist on Brazil’s national cocktail, the Caipirinha. Novo Fogo Brazilian Organic Cocktails come in three tropical flavors and are USDA-certified organic.

The award-winning, sustainability-oriented cachaça producer makes handcrafted cachaça from estate-grown sugarcane in Brazil’s Atlantic Rainforest and is a pioneer in spirit-based ready-to-drink (RTD) beverages. For over six years, Novo Fogo’s canned cocktails have introduced North American drinkers to Brazilian cachaça in an approachable, convenient, and delicious format. The current product evolution represents a giant leap forward in organic ingredient certification, packaging design, and flavor.

Novo Fogo’s Brazilian Organic Cocktails highlight three traditional Brazilian flavors—Lime, Passion Fruit, and Mango—that complement the base spirit of Novo Fogo Silver Cachaça, beloved by bartenders across the globe. The 100% natural ingredients have been reformulated to create a cocktail that is now certified organic by the USDA, a first for any cachaça-based RTD and a big win for Mother Earth. This breakthrough now makes Novo Fogo’s entire product line USDA-certified organic.

The colorful design of the 12 oz sleek cans evokes Novo Fogo’s origins in the Brazilian rainforest and emerged in collaboration with multi-Grammy-nominated dance music duo, SOFI TUKKER, who became co-owners and global ambassadors of Novo Fogo in October 2022. SOFI TUKKER’s vibrant, inclusive, and global perspective on electronic music has attracted legions of adoring fans worldwide, and Novo Fogo’s Brazilian Organic Cocktails are poised to accompany SOFI TUKKER’s music as the perfect concert cocktail.

Novo Fogo Brazilian Organic Cocktails feature new recipes that are full-flavored and not too sweet, each at 9% ABV with 150 calories and 12 grams of carbohydrates per serving. The aluminum cans have grown to 12 oz in volume, with 1.8 proper cocktail servings per can. Although they are new in every way, these updated cocktails continue to combine freshness, deliciousness, and shelf stability by virtue of their organic-certified ingredients that harmonize as balanced, carbonated drinks. Drink ‘em how you like ‘em, as long as they’re cold: straight from the chilled can, over ice in a glass, and with or without an extra squeeze of lime.

Novo Fogo is an award-winning Brazilian cachaça producer that handcrafts their spirits at their zero-waste distillery at the edge of the Atlantic Forest in Brazil’s southern state of Paraná. The purest representation of USDA-certified 100% organic sugarcane, Novo Fogo’s Silver Cachaça is the result of single pot distillation in small batches to maximize the flavors of local terroir in the finished spirit. Silver Cachaça is the base spirit for all three Brazilian Organic Cocktails.

“We have always been committed to genuinely reflect Brazilian culture in our brand persona, while also observing and respecting North American consumer trends. These new organic cocktails are a natural evolution of our understanding of the world and incorporate the positive, colorful, and vivid inspiration that SOFI TUKKER brought to the brand. As with everything we do these days, our new Brazilian Organic Cocktails represent the intersection of integrity and joy,” says Novo Fogo’s founder and CEO, Dragos Axinte.

Novo Fogo Brazilian canned cocktails are sold to distributors nationwide by 375 Park Avenue Spirits and online with a suggested retail price of $3.75 per can and $14.99 for a four-pack. To learn more about Novo Fogo products, please visit www.novofogo.com.

About Novo Fogo

A passionate advocate for sustainable practices in the spirits industry, Novo Fogo is a carbon-negative company that produces USDA-certified 100% organic cachaças at its zero-waste distillery in the heart of Brazil’s Atlantic Rainforest. Its production methods prioritize human and environmental sustainability; the company is proud of its all-female distiller team and its legacy reforestation project, The Un-Endangered Forest™, which seeks to restore 44 species of threatened native trees. Extending this ethos to its cocktail audience, Novo Fogo has been a trailblazer for sponsoring health and wellness initiatives for spirit industry members. The company’s product line intersects traditional Brazilian culture with modern cocktail trends of healthier drinking, such as low carbs, low ABV, and low calories. Seeking to build a business that can last 100 years, Novo Fogo has partnered with multi-Grammy-nominated global dance music duo SOFI TUKKER to foster increased awareness towards its brand of conscientious capitalism. Find Your Own Brazilian Zen™ by visiting https://www.novofogo.com.

About 375 Park Avenue Spirits

375 Park Avenue Spirits specializes in the premium- to luxury-spirit categories and their portfolio includes numerous expressions from leading international producers.  Founded as Luctor International, LLC in 1981, 375 Park Avenue Spirits joined the Sazerac Company in early 2015 to act as an independent, yet fully integrated sales and marketing affiliate. The company is known today for creating an environment of growth for supplier partners in the domestic market for renown brands like Van Gogh Vodka from Holland, Sobieski Vodka from Poland, Cutty Sark Blended Scotch, J.P. Wiser’s Canadian Whisky, Paul John Single Malt Whisky from India, Scapegrace Gin from New Zealand, Novo Fogo Cachaça and many others. For more information on 375 Park Avenue Spirits, please visit www.375park.com.

Images courtesy of Novo Fogo Organic Cachaça

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