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Bottles of Glendalough Distillery 7 Year Old Mizunara Finish on top of a barrel

March 23, 2022by David Klemt David Klemt No Comments

Single Malts for International Whiskey Day

5 Single Malts for International Whiskey Day

by David Klemt

In case it isn’t yet obvious, March is full of an array of wonderful cocktail and spirits holidays perfect for restaurants and bar promotions.

So, it’s pretty impressive that we can end this month with International Whiskey Day. Or, if you prefer, International Whisky Day.

Wondering which you should use, “whiskey” or “whisky”? Well, there’s a (mostly) accepted method for distinguishing the two.

As some spirits aficionados and historians explain it, if a country has the letter “E” in its name, so should the word “whiskey.” No “E”? Then it’s “whisky.”

Or, and this may be controversial, you can just use whichever you prefer. Or perhaps use the spelling that’s on your favorite label. Alternately, if executing a promotion with a sponsor, ask their preference and use it.

At any rate, we all get to celebrate uisce beatha (Irish) or uisge beatha (Scottish) on Sunday, March 27.

Below you’ll find some suggestions for bottles to showcase on International Whisk(e)y Day. Cheers!

American Whiskey

Obviously, there’s a glaring issue with trying to choose a single bottle of whiskey to represent the US. In short, there are dozens (at a minimum) of bottles from which to choose.

So, to make things easier (on me, I suppose), I’m limiting this list to single malts. Look, I had to draw a line somewhere.

Honestly, this doesn’t make things incredibly simple. You may find it surprising to learn that the US has the American Single Malt Whiskey Commission (ASMWC). Not only that, but the commission has nearly 100 members.

To promote and protect American single malt, the ASMWC defines this whiskey as:

made from 100-percent malted barley;
produced at one distillery;
mashed, distilled and matured in the US;
matured in 700-liter or smaller oak casks;
distilled to no more than 160 proof (80-percent ABV); and
bottled at 80 proof or more (40-percent ABV).

There are, thankfully, several dozen bottles to choose from to represent American single malt whiskey. For my list, I’m selecting Westward American Single Malt Whiskey Cask Strength.

Produced in Portland, OR, this double-gold winner is the 125-proof version of Westward’s original single malt whiskey. Bold, assertive, rich, and complex, this bottle embodies this American whiskey category.

Canadian Whisky

When it comes to whisky, Canada is known for its blends. Canada’s whiskey world is also known for bold but smooth rye.

However, there are distillers paying homage to their Scottish roots and traditions. These masters of their craft are working hard to put single-malt Canadian whiskies on the map.

In particular, craft distillers in Vancouver are producing single malts that deserve the world’s time and attention.

Now, when it comes to Canadian single malt, I’m a neophyte. However, I believe you and your guests will appreciate my selection.

Commodore Canadian Single Malt Whisky is crafted by Odd Society Spirits. The distillery is located in Vancouver, British Columbia.

Compellingly, Commodore is produced with malted barley grown in BC. Weighing in at 92 proof, expect pepper and tobacco on the palate, balanced with dark fruit and sweetness.

Irish Whiskey

Another country known for its blends is Ireland. Jameson, Bushmills, Red Breast, Powers… Each distillery produces world-famous, revered blends.

However, Ireland crafted several styles of whiskey over the course of many centuries. Single malts were certainly among them.

Of course, that style fell to wayside as the thousands of distilleries in Ireland shut down decades ago. Luckily, some modern-era distilleries are tapping into centuries of Irish distillation history.

Among these is Glendalough Distillery, our guest for episode 71 of the Bar Hacks podcast. Co-founder Donal O’Gallachoir reveals their latest expression, an Irish single malt finished in exceedingly rare Japanese mizunara casks.

So, for my Irish single malt selection, I choose Glendalough 7-Year-Old Mizunara Finished. You can learn more about this bottle and Glendalough listening to the podcast linked above or reading this article.

Scottish Whisky

If it’s difficult to choose just one American single malt whiskey, it’s nearly impossible to land on only a single single malt Scotch.

Do I choose the highest age statement (and an immense price tag)? Is the smart move the “most accessible” bottle? A peat monster?

What about the most traditional bottle? The most experimental? In the end, I opted for a single malt whisky that falls into the latter category.

At this point, we expect to see Oloroso sherry, port, and bourbon cask finishes. What’s a bit more unusual is a rum cask finish.

So, I’m going with the Balvenie Caribbean Cask. This 14-year-old single malt spends 14 years maturing in American oak casks. Then, it’s finished in ex-rum barrels.

The result is a unique and compelling whisky with notes of banana, cocoa, brown sugar, fresh fruit, and toffee.

Australian Whisky

When he started Starward, founder David Vitale had one mission: Craft the whisky that would come to define the entire category. No pressure.

To accomplish this mission, Vitale and company aim to capture Australia’s terroir in every bottle of every expression.

Their barley is sourced in Australian. Local malt masters (malters? maltsters?) malt said barley. The yeast comes from local Australian brewers.

And it doesn’t stop there. Any ingredient used to craft Starward Whisky must be within one day’s drive of the distillery. That distillery is located in Melbourne.

Why Melbourne? Because it’s the Foodie Capital of Australia. Why does that matter? Because Starward is also meant to be enjoyed with food.

You can learn more about Starward and David Vitale on episode 63 of Bar Hacks.

So, which bottle did I choose? Starward’s very first whisky, the single malt Starward Solera. If you and your guests want to experience Australian single malt, this is where to start.

You really can’t go wrong with any of these bottles. If you’re celebrating International Whiskey Day, life is great. Enjoy!

Image: Glendalough Distillery

Glendalough Distillery 7 Years Mizunara single malt Irish whiskey and glasses

March 15, 2022by David Klemt David Klemt No Comments

Heritage & Innovation: Glendalough

Heritage & Innovation: Glendalough Distillery

by David Klemt

Glendalough Distillery’s five founders are on a mission to honor Ireland’s rich distilling history and heritage.

As Bar Hacks guest Donal O’Gallachoir describes them, the whiskeys Glendalough crafts are remarkably different. O’Gallachoir, co-founder, national brand ambassador, and cheeky bottlewasher, aims to elevate Irish spirits.

More accurately, Glendalough’s founders want to return Irish whiskey to its rightful, historic place. That place? Among the top whiskeys in the world.

As you’ll learn, Glendalough will elevate your St. Patrick’s Day menu. In fact, these whiskeys and gins will elevate your entire menu, period.

Centuries of History

On episode 71 of Bar Hacks, O’Gallachoir briefly but compellingly shares Irish whiskey’s story. As he tells it, it was once estimated Irish whiskey accounted for up to 90 percent of world whiskey consumption.

That’s easy to believe when you factor in how Irish whiskey production can be traced back to at least the sixth century. There’s also the fact that Irish distillers were crafting, as O’Gallachoir puts it, “a wealth of styles.”

Unfortunately, a terrible string of wars—literal and economic—all but eradicated Ireland’s distilleries. When I say eradicated, I mean that when Glendalough Distillery opened in 2011, it became the fourth or fifth distillery in the country.

There used to be 200 licensed distilleries in the country, along with around 1,800 unlicensed distilleries. For decades of the 20th century, there were only two to three licensed distilleries in operation.

So, it makes sense that consumers outside of Ireland think the country produces only one style of whiskey: Irish. Meaning, light-bodied, sweet, and meant to be thrown back as a shot.

O’Gallachoir is well aware of the compelling paradox of modern Irish distillation. If the blended style of Irish whiskey most people know today hadn’t kept the industry alive, Glendalough and its expressions may not exist today.

Distillation Innovation

All Glendalough whiskeys are single malt and chill filtered. This stands in stark contrast to blended Irish whiskeys, the current dominant (modern) style.

Glendalough is, to oversimplify it, honoring centuries of Irish whiskey production. Single-malt Irish whiskey was what we would now label super- or ultra-premium. The difference between Irish and Scotch whiskey was the latter’s smoked, peated profile. The former was once preferred worldwide.

Glendalough is dedicated to crafting super-premium Irish whiskey. Doing so means they don’t make things easy on themselves.

Let’s start with Glendalough’s Double Barrel expression.

As the name suggests, this whiskey is finished twice. First, it’s aged in ex-bourbon barrels. Second, it’s matured in Oloroso sherry casks. Eschewing blends, Glendalough studies the science of different types of barrels to craft its styles.

Of course, they also honor Irish distilling heritage through another expression: Glendalough Pot Still. To say no other style of whiskey embodies Irish production like pot still doesn’t do this distillation method justice.

In fact, Irish pot still whiskey is geographically protected; it can only be crafted in Ireland. However, when it comes to honoring Ireland, Pot Still doesn’t end there.

Glendalough initially ages Pot Still in ex-bourbon barrels. However, it’s finished in Irish oak. Truly, this expression captures the terroir of the mountainous region Glendalough calls home.

In other words, Pot Still is a super-premium taste of Ireland in a bottle.

And then there’s the distillery’s newest expression.

The Red String of Fate

About two weeks ago, Glendalough released their latest innovation: 7-Year-Old Single Malt Mizunara Finish.

Whiskey aficionados will recognize mizunara instantly and begin scheming to add this bottle to their collections.

Mizunara, Japanese oak, is renowned for several reasons. The wood imparts incredible flavors unlike those from other barrels. But, like all things rare and magical, mizunara is also incredibly challenging.

The challenges begin with the trees themselves, which can take hundreds of years to grow fully. This oak doesn’t grow straight, so crafting even one stave can be difficult.

Then there’s the water content. Mizunara translates to “water oak,” and it’s not an ironic nickname. The water content of mizunara is sky high, and it’s also highly porous.

It takes fantastic skill and experience for coopers to craft mizunara barrels that don’t crack or leak. To learn more, please click here to hear O’Gallachoir tell the story of Glendalough traveling to Hokkaido in Japan to form a relationship with an independent cooperage to craft Mizunara Finish casks.

Incredibly, the latest Glendalough expression isn’t a limited-edition release. Rather, this joins the core lineup and will be released twice per year. Be on the lookout for batch 001.

It seems that Glendalough whiskey and mizunara barrel coopers were fated to find one another. In fact, the red thread on each bottle of Mizunara Finish pays homage to the Japanese legend of the red thread of fate.

An invisible red thread connects those who are destined to find one another. It grows shorter and shorter as their paths collide.

Going Wild

You may recall that I said Glendalough doesn’t make things easy on themselves. This is evidenced by their gin.

Unlike other distilleries, Glendalough started with whiskey distillation and later pursued gin production.

They also forage for the ingredients used to craft their Wild Gin. If it’s not within ten miles of the distillery and growing wild, it’s not in the bottle.

According to O’Gallachoir, it takes a year to produce one bottle of this gin. Rejecting easier methods of production like automation, each batch of Wild Gin is crafted by taste and aroma.

Then there’s the visually and aromatically impactful Rose Gin. Crafted to honor Glendalough’s head distiller’s mother Rose, this is a rose-petal gin.

Now, you may assume it’s like drinking a bottle of decades-old, overpowering, rose-scented perfume. However, O’Gallachoir assures me this is absolutely not the case.

Instead, this striking bottle is intensely floral but balanced, and undeniably unique. O’Gallachoir suggests trying it in a Bee’s Knees.

In just over a decade, Glendalough has elevated Irish craft spirits. There are more innovations to come and I can’t wait to try them.

To learn more about O’Gallachoir and Glendalough Distillery, please listen to episode 71 of the Bar Hacks podcast.

Image: Glendalough Distillery

March 8, 2022by David Klemt David Klemt No Comments

A Lesson in Guest Perception

A Lesson in Guest Perception

by David Klemt

At this point, it’s becoming more of a surprise to not be told that the ice cream machine isn’t working at a McDonald’s restaurant.

Per a report from earlier this year, 25 percent of their machines are broken at any time. In fact, the brand made a joke about it in 2020.

we have a joke about our soft serve machine but we’re worried it won’t work

— McDonald’s (@McDonalds) August 11, 2020

Interestingly, with all the road trips and flights I’ve taken, I had never encountered a nonfunctional ice cream at a McDonald’s. Until last week.

Feeling nostalgic, I drove to a McDonald’s near my home for a Shamrock Shake. Growing up, my father always enjoyed the Shamrock Shake LTO. I’ve had maybe one or two in my entire life.

So, I drove over, got in line, and confidently asked for a Shamrock Shake and a Mint Oreo Shamrock McFlurry. And then I heard the words I’d never heard before:

“I’m so sorry, our machine isn’t working.”

Devastated, I did what any well-adjusted adult would do: I ordered a double cheeseburger and a 10-piece Chicken McNuggets combo. Same thing as a shake and McFlurry, right?

Guest Perception

I won’t dive too far into the minutiae of the longstanding McDonald’s ice cream machine saga. By now, we’re all familiar:

These machines break so often there’s a website dedicated to the problem. McBroken shows people where ice cream machines are working and where they’re broken. (If only I had used that before my ill-fated visit…)
The machines reportedly take four hours per day to clean.
There are claims that Taylor, the manufacturer of the machines, makes 25 percent of their revenue from performing repairs.
Outlets have reported the FTC is investigating the situatithe machine’s manufacturer, Taylor.
The latest news is that Kytch is suing McDonald’s for $900 million.

I’m not a McDonald’s board member, nor am I a franchisee. So, I’m not privy to any discussions swirling around the ice cream machines in use currently.

However, I do find it surprising that a brand as massive as McDonald’s would allow this issue to continue. For a brand that claims nothing is more important than delivering a high-standard of quality food, this joke is no longer funny.

What’s more, the issue is an opening for their competitors.

Leave an Opening and a Competitor will Take it

Jack in the Box has roasted McDonald’s for their ice cream machines in the past. This month, however, they’ve amped up their trolling.

Now that the Shamrock Shake has returned, Jack in the Box has pounced.

It would’ve been enough for Jack to mock McDonald’s on Twitter during Shamrock Shake season. But nope—Jack is dragging McDonald’s even harder.

No one:
Me: Takes over https://t.co/yjghUCVmpT to promote my New St Paddy’s day shake pic.twitter.com/lToscUsynP

— Jack in the Box (@JackBox) March 4, 2022

Head over to McBroken and you’ll see a huge banner that reads, “DON’T GET McSHAMMED.” You’ll notice that the map is now also populated with Jack in the Box locations.

Click the aforementioned banner and you’ll find yourself on the Jack in the Box website. More specifically, it’s a page promoting their mobile app.

Taking it further, there’s currently a promotion encouraging the download: using the code “McSHAMMED” scores the user a $2 shake.

Since we’re in Shamrock Shake season, Jack is offering their new Oreo Cookie Mint Shake. And yes, it’s green.

Innovation and Problem Solving are Crucial

Look, I’m in no position to tell McDonald’s how to run their business. If they’re comfortable with negative guest perception and experiences, that’s on them.

It’s also on them if they want to show their guests and competitors a failure to innovate, solve problems, and be agile.

The ice cream machine debacle should be a lesson for all operators. Leave an opening and your competition will take it, slamming it shut behind them.

At best, maybe you’ll be able to adapt and overcome. At worst, they’ll be social media and marketing savvy, and roast you publicly. Once a brand’s perception slips, it can be incredibly difficult to get it back to where it once was.

As an operator, you’re an entrepreneur. Entrepreneurs innovate and solve problems.

Image: Joshua Austin on Unsplash

Durham Distillery Navy Strength Gin in a snowbank

February 25, 2022by David Klemt David Klemt No Comments

Durham Distillery’s Pandemic Pivot

Durham Distillery’s Pandemic Pivot

by David Klemt

Distillers throughout the world are experiencing supply chain issues affecting their ability to produce and bottle their spirits.

One particular issue impacting distillers—and therefore the businesses that sell their products—is a glass bottle shortage.

Obviously, bottles are every bit as important to a brand as the liquid inside. We would all likely ace a quiz calling for us to match bottle silhouettes and brands.

Of course, other issues are also confounding producers, and the restaurants and bars that rely on them.

Labor challenges throughout the world reduced spirit, beer, and wine production. Using a particular spirit as an example, an agave shortage is impacting tequila.

However, consumption hasn’t slowed. Therefore, many distillers, brewers, and winemakers find themselves unable to meet demand.

The situation is dire enough for some retailers and even entire municipalities to ration certain products.

Pandemic Pivot

A distillery in North Carolina is turning a necessary pivot (everyone’s favorite pandemic word) into a limited-edition run for two of their products.

Durham Distillery, located in Durham, NC, produces CONNIPTION Gin. There are two core expressions, both crafted using traditional methods but with a modern approach.

CONNIPTION Gin American Dry is, of course, crafted with juniper berries. However, there’s also Angelica root, cardamom, cucumber, honeysuckle, Indian coriander, and orange peel.

Durham’s Navy Strength expression of CONNIPTION is crafted with bay leaf, caraway, cardamom, fig, Indian coriander, juniper berries, lemon, and rosemary.

Fans of these gins, along with craft spirit aficionados, are familiar with CONNIPTION’s signature bottle shape: American Dry and Navy Strength use rectangular bottles (see image above).

Faced with either slowing production due to an inability to obtain signature bottles or using a more readily available bottle, Durham Distillery chose the latter.

“Given the global supply chain issues so many of our friends and colleagues here in North Carolina and beyond are currently facing, we knew we had two options: give in or lean in and make the best of the situation while keeping our focus on continuing to deliver our award-winning gin to our amazing, loyal customers throughout the state,” says Durham Distillery co-founder and CEO Melissa Katrincic. “The supply chain had an actual conniption and we’re pleased we could be nimble to pivot to solve for our needs.”

Like Durham’s Cold Distilled Cucumber Vodka, both CONNIPTION expressions are available in a cylindrical bottle. Of course, this is only for a limited time.

In fact, the labels on the round bottles read, “same delicious gin but round,” “NC Exclusive Pandemic Pivot,” and, “Temporary Due to Glass Shortage.”

This particular pandemic pivot is deceptively simple. Altering packaging may seem like no big deal but it’s a gamble for established brands.

In the case of Durham’s CONNIPTION, this pivot seems like a fun and engaging win.

Image: Hayes Potter on Unsplash

Código 1530 Tequila Rosa Blasberry Margarita

February 18, 2022by David Klemt David Klemt No Comments

5 Premium Recipes for Margarita Day

5 Premium Recipes for National Margarita Day

by David Klemt

National Margarita Day is just around the corner and our friends at Código 1530 Tequila sent us five recipes for your cocktail menu.

For years, the Margarita has reigned supreme, steadily claiming the number-one spot on most-popular cocktail lists around the world. While this cocktail is now seeing its grip on the crown loosened by the Negroni and Old Fashioned, it’s hard to ignore the lure of a well-made Marg.

That’s even more true when its made with incredible tequila.

Each delicious, refreshing recipe below is made with super-premium Código 1530 Blanco or Rosa. However, you and your bar team should certainly experiment with other expressions in the range.

Considering the quality of Código 1530, operators can boost revenue by charging a premium for these magnificent Margs.

To learn more about Código 1530 Tequila and the creator of these recipes, company mixologist Collin De Laval, check out Bar Hacks episode 57.

Blanco Margarita

2 oz. Código 1530 Blanco Tequila
1 oz. Triple sec
1.5 oz. Lemon juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Lime wedge or wheel for garnish

Prepare a rocks glass by rimming it with salt. Combine all ingredients in a shaker with ice. Shake, pour into the prepared rocks glass with ice, and garnish with a lime.

Cucumber Mint Margarita

1.5 oz. Código 1530 Blanco Tequila
1 oz. Cucumber juice (freshly pressed, preferably)
1 oz. Lemon juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Mint leaves, some to garnish
Salt and Tajín (50/50 mixture for rim)
Cucumber ribbons to garnish
Lemon wheel to garnish

To build, prepare a glass by rimming with lemon and rolling in salt and Tajín mixture and adding crushed ice. Add Código 1530 Blanco, cucumber and lemon juices, agave nectar, and mint leaves to a shaker with ice. Shake, strain into prepared glass, and garnish with cucumber ribbons, lemon wheel, and mint leaves.

Rosa Blasberry Margarita

2 oz. Código 1530 Rosa Tequila
1.5 oz. Lime juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Handful of raspberries, some to garnish
Handful of blueberries, some to garnish
Soda water to top

Add berries and lime juice to shaker, and muddle. Next, fill shaker with ice and add Código 1530 Rosa and agave nectar. Shake, strain, and garnish with berries.

Rosa Skinny Margarita with Lavender

2 oz. Código 1530 Rosa Tequila
1 oz. Lime juice (freshly pressed, preferably)
1 oz. Agave nectar
Lime wedge or wheel to garnish
Lavender to garnish (optional)

For this simple but refreshing Margarita, add the first three ingredients to a shaker with ice. Shake, strain, and garnish with lime wedge or wheel and lavender.

Watermelon Mint Margarita

2 oz. Código 1530 Rosa Tequila
3 oz. Pressed watermelon juice (freshly pressed, preferably)
0.75 oz. Lime juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Watermelon slices to garnish

Fill a shaker with ice and add Código 1530 Rosa, juices, and nectar. Shake for 30 seconds, pour into glass, and garnish with watermelon slices.

Images: Código 1530 Tequila

Chris Wirth and Camila Soriano, founders of Volley Tequila Seltzer holding cans of Volley

February 8, 2022by David Klemt David Klemt No Comments

Volley RTD: Clean, Lean & Green

Volley Tequila Seltzer: Clean, Lean & Green

by David Klemt

The founders of the world’s first clean tequila RTD, Volley Tequila Seltzer, are on a mission that values transparency and giving back to the planet.

Dynamic entrepreneurial duo Chris Wirth and Camila Soriano are the guests on episode 66 of the Bar Hacks podcast.

The two share the Volley story, including what drove them to create the brand and their mission.

Transparency is Challenging

It turns out that being transparent on your labeling isn’t as easy as it sounds. When it comes to beverage alcohol in the US, there are limits on what a brand can include.

You see, alcohol labeling isn’t the FDA’s purview. Rather, it falls under the authority of the Alcohol and Tobacco Tax and Trade Bureau, or TTB.

A little bit of digging reveals that when the Alcohol Administration Act was passed in 1935—two years after prohibition was repealed—the Federal Alcohol Administration was created.

This federal body replaced the Federal Alcohol Control Administration. The Federal Alcohol Administration had statutory powers and, as the name implies, had authority over the alcohol industry.

Seventy years later, the TTB was created and is the federal agency tasked with alcohol industry regulation. That means they control alcohol labeling.

So, when the FDA implemented nutrition labels, alcohol was unaffected. As far as the TTB is concerned currently, there’s no requirement for the labeling of alcohol similar to what’s required for packaged food.

But David, I bet you’re not asking, just because it’s not required doesn’t mean I couldn’t choose to include transparent nutrition labeling for my bottle of spirits or ready-to-drink canned cocktail, right?

Apparently, no—that’s incorrect. As you’ll hear in episode 66 with Soriano and Wirth, it’s not that simple. In fact, the TTB may reject your information-laden packaging for being too transparent.

Without policy changes, there’s no incentive for alcohol producers to be more transparent—and they may be prohibited from doing so.

Simple Changes are Impactful

All that said, Soriano and Wirth were able to introduce new packaging after just launching in 2020.

You may have seen people wipe off the tops of cans before opening and drinking from them. In fact, you may be one of these people. If so, great—you know why Volley now has foil covering the tops of their cans.

As Soriano explains on the Bar Hacks podcast, the tops of canned drinks are horrifyingly unsanitary. And as far she and Wirth are aware, Volley is the only canned beverage other than San Pellegrino with foil caps (in the US, anyway).

This simple packaging change carries a big impact. Likewise, it fits with the brand’s identity and mission. The brand is driven to be healthier, more thoughtful, and more transparent.

A single 12-ounce can comes in at just 100 or 110 calories, depending on expression (there are four). All Volley RTDs are gluten-free and free of added sugars. You won’t find fermented cane sugar, corn syrup, fake sugars, essences, or “natural” flavors.

In fact, there are just three ingredients in a can of Volley: 100-percent blue agave tequila, 100-percent organic fruit juices (never from concentrate), and sparkling water. And yes, Soriano and Wirth can tell you exactly who their sources are for each ingredient.

Win-Win-Win Mission

That brings us to their drive to give back and be responsible stewards of the planet. Volley is in a partnership with Leave No Trace, a non-profit committed to caring for the outdoors.

If some industry experts are proven correct, 2022 will be the year that tequila dethrones vodka as the top-selling spirit throughout North America. Not only does Volley resonate with tequila lovers, the brand is also at the forefront of other trends popular with today’s consumer: sustainability, ethical business practices, active lifestyles, transparency, and healthier options.

Add the facts that RTDs make for excellent delivery order add-ons and can be served as quickly as a beer and you’ve got a no-brainer for your restaurant, bar, hotel or resort.

We love a brand that offers upside in droves. Volley is a win for consumers, a win for operators, a winning brand, and a win for the planet.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Volley or any other entity in exchange for this post.

Image: Volley Tequila Seltzer

LikeMeat plant-based burgers in skillet with onions

January 31, 2022by David Klemt David Klemt No Comments

Plant-based Performance is Nuanced

Plant-based Performance is Nuanced

by David Klemt

The World Resources Institute is making the case that the success of plant-based products on-premise will require menu changes.

In particular, changes need to be made menu item descriptions. Drilling down even further, the language we use in descriptions is crucial to performance.

Simply put, just offering recognizable plant-based brands and their products isn’t enough.

Speaking to Guests

When it comes to plant-based food items, there are multiple consumer segments to consider.

For example, there are those who are all-in on plant-based. Targeting this group is easy—promote the fact that you have the products they want.

There’s also the previous group’s counterpart: uninterested in these food items. It’s likely you’re simply never going to convince them to even try plant-based menu items.

Of course, there are the consumers in between. If succeeding with plant-based menu items will translate to more guests engaging with your business, increasing traffic and revenue, speaks to your brand in an authentic way, and matters to the community you serve, these are the guests you need to win over.

But as stated above, simply putting Impossible, Beyond, LikeMeat, or other brands on your menu likely isn’t enough. This is something some fast-casual brands are experiencing. Plant-based performance, as evidence and anecdotes appears to show, is nuanced.

Announcing plant-based alternatives seems to result in a quick rise in sales. However, that initial interest doesn’t appear to last long. And when sales slow an operator either finds themselves sitting on stock, lowering prices, or both.

Again, if succeeding with plant-based items is good for your brand, you’ll need to do some work.

Language Matters

The World Resources Institute (WRI) addressed this topic last week via video presentation. Titled “Messaging that Works: Engaging Diners in Climate Action,” the nearly hour-long video states that language matters for plant-based buy-in.

A study conducted by the WRI found that “nudging” guests with the right messaging boosted plant-based sales. The institute tested ten “framing themes” with ten associated themes.

Two types of messages “came out on top by a long way,” according to presentation host Edwina Hughes:

Small change, big impact
Joining a movement

Per the WRI’s study, those two themes resulted in around double the demand for plant-based items as other themes.

The first theme speaks to a person’s personal agency, or their actions and the impact they can have on their own lives.

Joining a movement relates to social norms. In particular, suggesting something is a movement tells someone that there are like-minded people already engaged with this concept, product, lifestyle, etc.

Putting this to Use

Menu descriptions, table talkers, POS messaging, and social media can all play a role. Again, this is only if this is important to your brand and guests. If plant-based menu items aren’t authentic to your business, the “Small change, big impact” messaging may not be of interest to you.

For operators who want to succeed with plant-based items, the WRI presentation suggests a “nudge.” In relation to the first theme from above, the process would be:

Personal empowerment statement: A person can have a positive impact on the environment.
Easily attainable action: Substitute one meat-based meal for a plant-based one.
Easily understood personal outcome: A positive result that can come from their purchase.

When it comes to the movement theme, operators can use the following nudge, provided by the WRI as an example during their presentation:

“Ninety percent of Americans [size and/or relevance of group] making the change to eat less meat [group’s behavior] choose plant-based dishes that have less impact [call to action].”

Plant-based menu items aren’t really a trend anymore, but they’re also not quite mainstream. If they’re going to perform stronger in the QSR and other segments, they’ll need better messaging.

Additional Takeaway

The lessons learned from WRI’s presentation aren’t limited to the performance of plant-based menu items. Nudges can work for all manner of products in all types of concepts.

When you look at your menu with a truly critical eye, ask yourself:

Does it have attention-grabbing descriptions?
Do the descriptions accurately describe the items?
Would you be swayed by your descriptions?
Are there any calls to action?

If you can’t answer yes to most or all of those, your menu would likely benefit from revisions.

Your menu isn’t just a catalogue of food, drinks, and prices. Rather, it’s a powerful sales and marketing tool. Take the time to leverage it accordingly.

Image: LikeMeat on Unsplash

Tanteo Tequila Jalapeño Margarita made with Tanteo Jalapeño Tequila

January 26, 2022by David Klemt David Klemt No Comments

Bring the Heat: It’s Spicy Margarita Day!

Bring the Heat: It’s Spicy Margarita Day!

by David Klemt

Today is the day to dial up the heat and deliver some fiery flavors to your guests with spicy Margaritas.

Why? Because it’s the second annual National Spicy Margarita Day!

Originally known as Founder’s Day, this bar holiday comes to us from Tanteo Tequila.

Participation is easy enough, and even easier if you have Tanteo Jalapeño, Habanero, and Chipotle bottles.

Tanteo CEO and Master Blender Neil Grosscup explains the signature cocktail holiday on the Bar Hacks podcast. During episode 64, Grosscup shares that the inaugural celebration honored late Tanteo founder Jonathan Rojewski. The holiday also highlights the brand’s mission: Crafting a tequila that makes the world’s best spicy Margarita.

However, it’s not just about promoting the brand and their favorite cocktail. Rather, Tanteo leverages this holiday to encourage people to give back.

Sustainability Initiatives

As Grosscup explains on Bar Hacks, he and the Tanteo team value three forms of sustainability:

Economic
Social
Environmental

The Tanteo distillery’s ownership spans 84 agave-farming families. Tanteo Tequila is the 85th owner. This business model—the only distillery owned by a co-op of agave farmers—is an example of economic sustainability.

There are a few reasons for this approach. One of those is that it helps the farmers weather market swings. Indeed, agave is acutely susceptible to shifts in market value. When there’s too much agave, the value of a kilo of agave can plummet quickly. Another reason for the Tanteo co-op is transparency.

About 150 bars are participating in this year’s National Spicy Margarita Day. For every spicy Margarita made with Tanteo Tequila sold at these venues through January 30, $1 will go to a variety of waterway cleanup charities:

Chattahoochee Riverkeeper
Friends of the Chicago River
Friends of the LA River
Keep the TN River Beautiful
Ohio River Foundation
Orange County Coastkeeper
San Diego River Park Foundation
Trinity River Audubon Center
Un Salto Con Destino. This organization is cleaning up the Rio Santiago. The Tanteo distillery is in Juanacatlán, Jalisco, Mexico, and the Rio Santiago is crucial the surrounding community.

How to Participate

It’s a little late to join officially as a bar partner with Tanteo. However, that doesn’t mean you shouldn’t celebrate the holiday.

Serving up spicy Margaritas is always a great idea. One simple way to leverage National Spicy Margarita Day is to create a small specialty menu. With at least three Margaritas, you can boost the heat level of each version to appeal to different guest’s spice preferences. You can alter heat levels using different Tanteo expressions, infusions, bitters, syrups, etc.

Or, you can simply perfect your restaurant or bar’s signature spicy Margarita. Either way, promote your participation on across your social platforms.

Speaking of social, snap a pic of your Margarita(s) and use the tag #NationalSpicyMargDay. Notice the spelling: the hashtag uses “Marg,” not “Margarita.” For every social media post tagged #NationalSpicyMargDay, Tanteo will donate $1.

See below for three Tanteo spicy Margarita recipes. ¡Salud!

Tanteo Jalapeño Margarita

2 oz. Tanteo Jalapeño Tequila
1 oz. Fresh lime juice
¾ oz. Agave nectar

Prepare a rocks glass by adding ice. Optionally, rim glass with Tanteo Jalapeño Salt or your signature blend. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a lime wedge or jalapeño slice (or both).

Tanteo Habanero Margarita

2 oz. Tanteo Habanero Tequila
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar

Tanteo Chipotle Margarita

2 oz. Tanteo Chipotle Tequila
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar

Prepare a rocks glass by adding ice. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a chipotle pepper, orange slice, or lime wedge.

Image: Tanteo Tequila

Cocktail resting on a ledge in front of a window

January 12, 2022by David Klemt David Klemt No Comments

Moderation Movement: Damp January

Moderation Movement: Damp January

by David Klemt

Move over, Dry January, there’s yet another alternative to “traditional” alcohol consumption at the start of a new year.

As we know, Dry January consists of abstaining from drinking any alcohol for 31 days. Also known by the awkward name Dryuary, this annual practice continues to gain popularity.

However, not everyone is comfortable with this all-or-nothing approach. Instead, there are those who want to try Damp January.

What is It?

You’re likely already guessing how Damp January works. Rather than abstinence, participants practice moderation.

Generally speaking, that’s it—it isn’t a complex concept. However, there are many approaches to Damp January.

Some people set hard limits for themselves. For example, a wine drinker may resolve to only consume three glasses of wine per week. A beer drinker may choose to only have two beers from Monday through Friday.

Another approach is to determine how many full alcohol drinks one consumes on a weekend. Then, they decide to reduce that consumption by 50 or 75 percent.

However one chooses to participate in Damp January, the goal is reduction and moderation.

Is this a Fad?

In a word, no. Whatever label is put on it—moderation, sober curious, reduction—many consumers are looking to drink less alcohol.

Dry January was once seen as a fad. Instead, it’s safe to say it’s much closer to being mainstream.

Of course, time will tell if Damp January will earn as much buy-in as its abstinence-focused counterpart.

However, it’s easy to see how Damp January may become long-term behavior for some consumers.

What Does this Mean for Operators?

There are those who simply want to be more mindful of their alcohol consumption. Their goal isn’t to stop drinking alcohol, it’s to make lifestyle changes and reduce their drinking.

Sift through social media, forum and blog posts, and articles on the subject, and you’ll come across interesting motivations for moderation. In many cases, people point to alcohol playing a role in their social lives.

Of course, that means drinking with friends, coworkers, and family members at restaurants, bars, and nightclubs. They simply want to consume less alcohol per visit.

This doesn’t have to present as a threat to operators. The increasing popularity of alcohol-free beers, zero-proof spirits, and low-ABV options can prove profitable for a restaurant or bar’s bottom line.

Guests who making the decision to not consume alcohol or seek out low-proof options still want to socialize. They still want to visit bars and restaurants. More importantly, they want to feel comfortable in their choice.

So, it’s up to operators to ensure Damp and Dry January guests don’t feel alienated or mocked for reducing or abstaining from drinking. Providing low- and zero-proof drinks—and highlighting them on menus—shows these guests they’re welcome and supported.

Additionally, it’s crucial that these guests receive the same level of service and presentation as other people at your bar or restaurant. A little thought to make sure they’re treated the same will go a long way.

Image: Mathew MacQuarrie on Unsplash

January 5, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: January ’22

5 Books to Read this Month: January ’22

by David Klemt

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills as we kick off 2022.

To review December 2021’s book recommendations, click here.

Let’s jump in!

Try Dry: The Official Guide to a Month Off Booze

For those who want to learn more about Dry January, Try Dry is an insightful resource. Of course, this book is also informative beyond the first month of the year. As living alcohol-free movement becomes more mainstream, it’s important for operators to understand the movement. Whether permanent or temporary, there are myriad reasons some guests decide against drinking alcohol.

Of Peats and Putts: A Whisky and Golf Tour of Scotland

During the pandemic, interest in golf skyrocketed. In part, this has led to increased interest in golf simulators, driving ranges, and nine-hole rounds of golf rather than full, 18-hole outings. Of Peats and Putts tells the story of golf and whisky in Scotland. A compelling read for operators looking to bring golf into their businesses.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

Not even two months on the market and already causing quite the buzz! The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Bourbon [Boxed Book & Ephemera Set]: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

There are many reasons to love amaro. Bitter and bittersweet notes, complex flavor profiles, and their utility when it comes to crafting low-ABV cocktails are among those reasons. Amaro by Brad Thomas Parsons explores the rich history of amaro and includes over 100 recipes.

Image: Mikołaj on Unsplash