Spirits

by David Klemt David Klemt No Comments

5 Books to Read this Month: October

5 Books to Read this Month: October

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this October.

To review September’s book recommendations, click here.

Let’s dive in!

Restaurant Marketing That Works: Back to the Basics: Before, During & After the Pandemic

Bar Hacks podcast guest and expert restaurant marketer Matt Plapp’s most recent book provides everything you need to supercharge your marketing and engagement efforts. Matt makes understanding the basics, collecting guest data and building an effective database, and boosting engagement easy. This is the best $7 (for the paperback) you’ll ever spend.

Spirits of Latin America

Revered James Beard Award-nominated bartender and operator Ivy Mix takes readers on a cultural and historical journey through Latin America’s spirits and cocktails. Spirits of Latin America is the 2021 Spirited Award for Best New Book on Drinks Culture, History or Spirits and features more than 100 recipes.

Drinking French

This book is the winner of the 2021 Spirited Award for Best New Cocktail or Bartending Book. Author David Lebovitz dives deep into French drinking culture through 160 recipes and beautiful photography. Readers will learn how to drink like the French do through classic and modern drinks, snack pairings, and stories.

Grit: The Power of Passion and Perseverance

Author Angela Duckworth explains why grit, not talent, is the best indicator of perseverance. Grit is the book Jennifer Radkey references in her most recent article for KRG Hospitality. If you want to change the way you hire and build teams, this is the book for you.

Death & Co Welcome Home

The third book from Alex Day, Nick Fauchald, and David Kaplan, the team behind Death & Co., features more than 400 recipes. Now, while this book targets home bartenders, it’s also beneficial to bar professionals as it delves into the Death & Co. cocktail development program. Is that worth a $35 investment? Absolutely.  Death & Co. Welcome Home is available now for pre-order.

Image: Mikołaj on Unsplash

by David Klemt David Klemt No Comments

The 30 Days of Bourbon Challenge

The 30 Days of Bourbon Challenge

by David Klemt

Bourbon barrels resting in Buffalo Trace rack house

Today marks the start of Bourbon Heritage Month, the celebration of America’s native spirit.

Unlike National Bourbon Day, which takes place in the US on June 14, September provides us with a monthlong bourbon celebration.

I, for one, couldn’t be more excited to revisit some of the bottles in my home bar.

But there’s another way to celebrate Bourbon Heritage Month. And operators can participate.

Bourbon & Banter

In 2011, bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter.

A team of devoted contributors soon followed and developed.

Bourbon & Banter’s initial mission was simple but powerful: “to spread the Bourbon Gospel.”

However, over the course of ten years, that mission has evolved. A robust community has formed around Bourbon & Banter. Today’s mission is to continue building that community while helping others “drink curious.”

Bourbon & Banter reviews bottles, keeps readers and followers current with relevant news and events, sells merchandise, and more.

But there’s something else this dedicated bourbon bunch does. Something that celebrates Bourbon Heritage Month.

30 Days of Bourbon

Normally, the first of the month is reserved by KRG Hospitality for a roundup of weird holidays. However, we’re disrupting our regular programming in the name of bourbon.

Bourbon & Banter is challenging bourbon aficionados, casual bourbon drinkers, and the bourbon-curious to participate in a monthlong challenge.

The premise of 30 Days of Bourbon is simple: drink a new bourbon every day for the entirety of September.

Equally as simple are the rules:

  • Only bourbons count. Sure, drink whatever you want. But only bourbon counts toward the challenge.
  • Tennessee whisky counts, as technically it’s bourbon. We don’t make the rules for whiskey or this challenge, so don’t @ us.

Speaking of technicalities, Bourbon & Banter provides the following in terms of what differentiates one bourbon from another:

  • Mash bills within a single brand: Each of Four Roses ten mash bills are unique and therefore count as individual bourbons. The same holds true for their limited editions and Small Batch blend.
  • Single barrel bourbons: Using Blanton’s as the example, the stoppers don’t indicate separate bourbons—the barrels do. So, look for different barrels or they don’t count as different bourbons.
  • Proof: Bourbon & Banter says Evan Williams Black and Green Labels are the same but that White Label is different due to the rules for bonded bourbons.
  • Non-distiller producer (NDP) bourbons such as those from MGP count as the final products differ from one another so greatly.

Accept the Challenge

Bourbon & Banter have created a convenient 30 Days of Bourbon calendar. beyond that, they’ve also made logo overlays for participants to use as they post about their progress.

Operators can participate by offering a special or otherwise highlighting a different bourbon each day in September. Encourage guests to return and track their progress using Bourbon & Banter’s calendar.

Use social media to announce the day’s bourbon or mark personal progress. Operators and participants should use the hashtags #30DaysOfBourbon and #BourbonHeritageMonth.

Obviously, operators should give credit to Bourbon & Banter for this challenge and their calendar, so make sure to tag their accounts: Instagram, Twitter and, Facebook. Also, visit them on YouTube and check out their Patreon.

Additionally, Bourbon & Banter has been asking participants to donate $30 to the charity of their choice during the 30 Days of Bourbon challenge for the last five years. Founder Garrett has also been rewarding participants with bourbon-related prizes randomly.

Of course, operators can also come up with their own rewards for completing the challenge at their venue.

Cheers!

Image: Josh Collesano on Unsplash

by David Klemt David Klemt No Comments

Bar Hacks: Tales of the Cocktail

Bar Hacks: Tales of the Cocktail

by David Klemt

Bartender pouring cocktails on bar

Tales of the Cocktail returns next month not only in a new format but with all-new features for 2021 and beyond.

Running from September 20 through 23, Tales of the Cocktail 2021 will be a hybrid event. The digital/in-person industry show is free for attendees this year.

Eileen Wayner, CEO of Tales of the Cocktail, and Neal Bodenheimer (a board member and operator) drop by the Bar Hacks podcast for this week’s episode to talk about the 2021 event.

Learn more below.

Hybrid Format

The 19th annual Tales of the Cocktail will offer something for everyone in the industry.

So, those who wish to visit New Orleans for Tales can do so. Also, the show will be accessible to attendees more comfortable with a digital experience this time around.

Anyone attending in person needs to know two things: First, Tales will adhere to New Orleans mask and vaccine mandates and policies.

Second, Hurricane Ida made landfall this past Sunday, knocking out power to more than a million people. In-person attendees should monitor the situation and be sensitive to what people in New Orleans are experiencing.

Intriguingly, Tales 2021 will feature brand activations not just in New Orleans but in other cities as well. Pop-ups are on the schedule for New York City and London. Tales will announce more as details emerge.

Tales Evolves

For obvious reasons, Tales will be different this year. However, that isn’t a negative—the event is evolving.

For instance, the Spirited Awards will take place this month. Acknowledging that it’s simply not fair or possible “to honor every award category for 2021,” this years awards will be different.

At this year’s event, the following categories will be awarded:

  • Helen David Lifetime Achievement Award
  • Pioneer Award
  • Timeless U.S. Award
  • Timeless International Award
  • Best: Cocktail & Spirits Publication; Cocktail & Spirits Writing; New Cocktail or Bartending Book; New Book on Drinks Culture, History or Spirits; and Broadcast, Podcast or Online Video Series

Of course, there are other new event features. On Sunday, September 19, Tales will host the Diversity Distilled Career Fair. A direct response to so many in the industry losing jobs and the current labor shortage, employers will post job listings; review resumes; and more.

Listen Today

Wayner and Bodenheimer share more details in this week’s Bar Hacks episode.

So, to find out what to expect about this year’s Tales of the Cocktail (and a bit about the future of the event), listen to episode 48 today.

Listen on Spotify, Apple Podcasts, Anchor.fm, or wherever you listen to podcasts. Cheers!

Image: Adam Jaime on Unsplash

by David Klemt David Klemt No Comments

Let’s Talk About Rum Styles

Let’s Talk About Rum Styles

by David Klemt

Havana Club Mojito rum cocktail

Last Monday, August 16, was National Rum Day. Of course, millions of people drink rum every day. So, there’s really not a bad day to learn more about the many styles of this versatile spirit.

Obviously, we love restaurant and bar holidays. Just review Exhibits A and B, National Tequila Day and National Scotch Day.

But, we also love learning and teaching others about spirits and cocktails any day of the week. Today, let’s dive into rum!

Cheers!

Molasses vs. Juice vs. Syrup

There are three main types of rum in terms of the main ingredient distillers ferment to make this classic spirit.

First, the more common source: molasses from sugarcane. Then, there’s fresh sugarcane juice. Finally, rum can be made with sugarcane syrup.

However, there are also spirits like aguardiente made from the distillation and fermentation of fruit. Additionally, beet sugar can be an ingredient. However, many countries—including the US—require rum to be made from cane sugar.

Light Rums

Generally speaking, rums can be broken down into two characteristics beyond molasses, juice or syrup: light rum and dark rum.

White / Clear

It doesn’t get much lighter than clear, does it? Simply put, the production method for making a white or clear rum includes filtering out the color. Contrary to what some assume, these rums aren’t necessarily unaged: many rest for one or two years.

Again, speaking generally, these light rums are often less flavorful than other styles. Daiquiris, Mojitos and Piña Coladas tend to be made mostly using white or clear rums. Of course, it can be profitable to upsell those classics with golden, pale, dark, and premium aged rums.

Gold / Pale

One way to think about gold or pale rums is that they’re a step up in flavor profile. They also tend to receive longer aging times than their white and clear counterparts.

However, since they’re not normally the rums that are rested for particularly long times, they’re usually affordable.

Dark Rums

Dark

So, let’s kick this section off with the creatively named dark rum category called…dark.

To be clear, this category can include gold and pale rums, technically. When people refer to dark rums, that’s an awfully broad description. So-called “dark rums” can run the gamut from aged a couple of years to aged for incredibly long times. Not only do these rums not undergo a filtering process to remove their color, distillers may actually add color.

Black

Now, this is a more specific categorization among the catch-all “dark rum” descriptor.

When one encounters a black rum, they can expect several elements: dark in color, rich and bold flavor, a full body, and a rum made from molasses. Often, the barrels used to age black rums are given a heavy char.

Navy

This is another full-body rum. Arguably, this is the most traditional form of rum that harkens back to the 1600s.

It bears the name “navy” because it’s the style of rum that British Royal Navy sailors made famous. As many people are aware, rum was a staple ration on the Royal Navy’s ships.

Specialty

Drilling deeper, there are several categories of rum that are too specific to simply bear the label “light” or “dark.”

Flavored / Spiced

Prepare for amazement: This category of rums receives enhancements from spices and/or flavorings. Shocking, I know.

Coconut is among the most common rum flavorings. However, you’ll also find apple, pineapple, and even gingerbread.

In terms of spiced rum—hello, Captain Morgan—common spices are cinnamon, clove, and nutmeg.

Overproof

I’m willing to bet this label isn’t difficult for most people to figure out.

Speaking generally once again, most rum in the US and Canada weighs in between 40- and 50-percent ABV. Overproof rum, then, is a high-proof spirit.

Cask strength for rum can reach as high as 84.5-percent ABV, or 169 proof. Interestingly, the US prohibits rum over 155 proof from entering the country (in most cases).

In Canada, up to 190-proof spirits are legal.

Funky

This is an incredibly fun and unique style of rum hailing from Jamaica.

Jamaican funky rums offer the drinker the opportunity to try something different, bold, and that embodies the island country’s terroir. To make these unique rums, distillers often add what’s called “dunder” during the fermentation process. Dunder it leftover material from previous distillations, and when added in large quantities, it can be referred to as “muck.”

Get heavy in the muck and the rum gets truly, unforgettably funky.

Rhum Agricole

At the top of this article are the three main sources for rum: sugarcane molasses and sugarcane juice. Distillers produce rhum agricole by distilling pressed sugarcane sugar directly.

Also, rhum agricole was created in the island nation of Martinique. Now, many people have likely read that only Martinique distillers can make rhum agricole. The reality is more nuanced.

For a rhum agricole to be labled “Rhum Agricole AOC Martinique,” the product must meet specific requirements.

Cachaça

There’s a saying well-known by bar professionals across the globe: “No Negroni without Campari.” Well, there’s no Caipirinha without cachaça.

Also known as the National Spirit of Brazil, cachaça must be made from fermented sugarcane juice. The use of many species of trees throughout Brazil give distillers the opportunity to produce cachaça with terroir and distinctive flavor profiles.

Image: Christo Anestev from Pixabay

by David Klemt David Klemt No Comments

10 Bottles for National Tequila Day

10 Bottles for National Tequila Day

by David Klemt

Shots of tequila surrounded by lime wedges and salt

This Saturday we celebrate the world’s most famous agave spirit: the one and only tequila.

National Tequila Day takes place this weekend on July 24.

Of course, there are still those out there who view tequila as a low-quality, high-proof spirit that leads to bad decisions.

Luckily, years of education are turning that around. People across the world are now aware of high-quality sipping tequilas.

Those in the know are drinking better, although that doesn’t preclude them from making bad choices afterward. Indeed, we can no longer blame the tequila, only ignorance of higher quality expressions.

Just like we did for bourbon and Lambrusco, we’ve rounded up bottles operators should consider for National Tequila Day and beyond.

Cheers!

Blanco

Arguably the tequila most people associate with cheap shots and cocktails. Distillers don’t age blanco and they bottle the liquid soon after distillation. However, the explosion in the growth of tequila brings with it new brands and higher standards. Many blancos taste excellent and make great cocktails.

Mijenta Blanco

This blanco represents the antithesis of the mainstream stereotype of blanco tequilas. Tequilera Maestro (Tequila Master) Ana Maria Romero approaches the process of making Mijenta Blanco with the same care and attention to detail as she does reposado.

Teremana Blanco

Yes, this is a “celebrity tequila.” Yes, Dwayne “The Rock” Johnson owns Teremana. Being a celebrity spirit doesn’t discredit the quality of this brand. Teremana Blanco is a silver tequila that aims to drink like a luxury expression.

Joven

An interesting and rare (currently) category, joven is unaged tequila blended with one or more aged expressions.

Viva XXXII Joven

Described as a “modern sipping” expression by the distillery, Viva XXXII Joven is made with estate-grown blanco and the brand’s extra añejo. Expect crisp flavors of lemon peel, yerba buena (an aromatic mint), and white pepper.

Casa Dragones Joven

When Casa Dragones first entered the market in 2009, this was their debut expression. Five years later, they released their first blanco. In the case of Casa Dragones Joven, blanco was blended with extra añejo. Not only is it proper to include one of the first joven tequilas on the market on this list, this expression has earned its place.

Reposado

Combine the bold flavors of younger blanco tequila with the smooth, refined characteristics of aged añejo. That will give you an idea of what to expect with a reposado, which is aged between two and twelve months. Equal capable in shots and cocktails or for sitting and sipping.

Volcán De Mi Tierra Reposado

Made from agaves that take well over 3,000 days to ripen, Volcán Reposado captures the terroir of the state of Jalisco. The liquid is aged in American and European oak barrels, which helps to make this a smooth expression.

Clase Azul Reposado

Arguably the most recognized bottle on the back of any bar. Clase Azul Reposado draws the eyes of guests with its unique appearance and keeps them coming back with its unique flavor profile and incredible smoothness.

Añejo

This category must be aged for one to three years in oak. Of course, añejo can be enjoyed as a shot or in a cocktail, just like any spirit can be. However, these tequilas are often best when sipped slowly to appreciate every flavor, aroma, and mouthfeel characteristic.

El Tesoro Añejo

This añejo is aged between two and three years in ex-bourbon barrels. The result is intriguing, to the say the least: Master Distiller Carlos Camarena says El Tesoro Añejo, due to vanilla and maple notes, would pair well with pancakes.

Casa Dragones Barrel Blend

Known as a small-batch producer of luxury blanco and joven tequilas, Casa Dragones is finally producing an añejo. Casa Dragones Barrel Blend is aged in Quercus Sessile French oak and new American oak barrels, both of which undergo custom toasting. The result is a smooth, luxurious sipper with spice, oak, berry, and agave notes.

Extra Añejo

Once a distiller passes the three-year mark aging tequila, they have free reign to experiment. The extra añejo category is where people find truly unique and rare (and expensive, of course) expressions.

Herradura Selección Suprema

It may interest people to know that Herradura gets the credit for creating both the reposado and extra añejo categories. So, it’s only fitting that they be on this list in one of those categories. Herradura Selección Suprema rests for 49 months—four years and one month—in American white oak barrels.

Tears of Llorona No. 3 Extra Añejo

Master Distiller Germán González initially created Tears of Llorona to for his friends and family. However, the five-year-old extra añejo Maestro Gonzalez produces are sometimes made available to the public. The current private stock offering, Tears of Llorona No. 3, is aged in Scotch, brandy, and sherry oak barrels.

Image: Xavier Espinosa from Pixabay

by David Klemt David Klemt No Comments

First-ever Carbon-neutral Distilled Spirit

Novo Fogo Releases First-ever Carbon-neutral Distilled Spirit

by David Klemt

Novo Fogo Bar Strength Silver Cachaça bottle

Novo Fogo is releasing their Silver Cachaça in a one-liter bottle with a fresh new design, strength and trade industry focus.

Clearly, the Brazilian distiller is concentrating on bar owners and bartenders for 2021.

Of course, Novo Fogo is also focusing on their relationship with the planet.

Reducing Environmental Impact

The Novo Fogo distillery calls the Floresta Atlântica home. And the brand is fiercely protective of this location.

Also known as the Atlantic Rainforest, the distillery operates within the second-largest UNESCO Biosphere Reserve.

Novo Fogo’s home is pristine, surrounded by untouched nature—there’s no pollution. Operating in harmony, Novo Fogo goes to great lengths to impact their surroundings—and the planet—as little as possible.

Fans of the distillery’s handcrafted, small-batch cachaça will attest to the liquid’s terroir. Tasting Novo Fogo is like standing in Floresta Atlântica and breathing in its pristine nature.

The company is carbon negative (absorb more carbon dioxide than they emit); uses minimal water; utilizes organic production methods; and manages reforestation efforts.

World First Spirit

Novo Fogo’s mission includes a relentless, meticulous approach to saving the Amazon rainforest. The reasoning is obvious—sixty percent of Brazil is rainforest.

Also, rainforests absorb carbon dioxide; release oxygen and water into the atmosphere; are home to indigenous people; and are habitats full of animal and plant life.

So, it’s with great pride that Novo Fogo Bar Strength Silver Cachaça is the world’s first carbon-neutral distilled spirit.

This accomplishment is no small feat. To achieve this goal, Novo Fogo had to take into account the impact of their partners.

That means the brand calculated:

  • production of their glass bottles (recycled glass, neck wraps made from plastics found on the streets of São Paulo), corks, labels, and cases;
  • utilities and fuel used by their distributor’s warehouses;
  • the resources used by land and sea freight partners; and
  • the impact of sales and delivery efforts.

After calculating the entirety of Bar Strength Silver Cachaça’s impact on the Earth, Novo Fogo purchased carbon offsets through Native. The offsets will save trees by providing 2,000 families in Honduras that produce coffee with water filters. Ultimately, this will save trees as the families won’t need to cut any down to boil water.

Bar Owner and Bartender Friendly

While things are improving, it can still be cost-prohibitive for people to choose products that are good for our planet.

To that end, Novo Fogo also aims to reduce the financial impact for bar owners who purchase Bar Strength Silver Cachaça.

Per the brand, the average wholesale cost of the new one-liter expression is $24. That translates to 22 1.5-ounce pours, a cost per ounce of $0.71, and a cost per cocktail of $1.06.

However, this new expression also takes the practical into mind.

Bartenders will appreciate Novo Fogo’s new bottle design:

  • The neck is taller while the midsection is has been slimmed down.
  • Regarding the footprint, the bottom of the bottle is now circular.
  • Novo Fogo shrunk the bottle’s footprint.

Ultimately, the redesign results in a one-liter bottle that’s easier to handle and fits better in a well.

Of course, boosting the ABV from 40 percent to 43 percent means this cachaça’s flavors are more intense. Obviously, that makes for a bolder drinking and guest experience.

Consumers are growing increasingly concerned about the health of our planet. Many seek out brewers, vintners and distillers who operate responsibly. The same goes for the restaurants, bars and hotels they’ll support.

Novo Fogo just made it that much easier to make cocktails that are better for the planet.

Image: Novo Fogo

by David Klemt David Klemt No Comments

Fever-Tree Cola: Set Aside Your Soda Gun

Fever-Tree Cola: Set Aside Your Soda Gun

by David Klemt

Fever-Tree Distillers Cola bottle and cocktail

Fever-Tree, the company elevating mixers since 2005, is now focusing on producing the finest cola.

Like the entirety of the Fever-Tree portfolio, Distillers Cola honors spirits and enhances cocktails.

And, like its mates in the lineup, the newest Fever-Tree product is made only with premium ingredients.

Commitment to Quality

Fever-Tree’s founding principle has always been producing high-quality mixers with high-quality and exotic ingredients. Co-founder Tim Warrillow and CEO of Fever-Tree North America Charles Gibb search the globe to find and partner with the best producers possible.

Much of that drive is down to the brand’s focus on honoring distillers and their spirits along with cocktail programs and bars.

In the mid-2000s, Warrillow and Gibb made a stark realization about spirits and cocktail. Distillers were crafting incredible spirits but most mixers were either standard or substandard.

Obviously, that changed with the launch of Fever-Tree, undeniable leaders and innovators in the mixer category.

Exotic Cola

For years now, today’s consumer has been drinking better. With unfettered access to information, social media and brands, they’ve been learning more about spirits and cocktails.

Intriguingly, the pandemic didn’t change that, and all signs point to a continued dedication to quality drinking.

Also, great bartenders want to tell, as Gibbs says, the best stories through the best cocktails. In doing so, they’ve taught their guests how to drink better.

Of course, part of improving one’s drinking is seeking out products produced with quality ingredients.

According to Warrillow, Fever-Tree is excited to finally take on “the biggest mixer of them all, cola,” the most-popular soft drink flavor in the world. He says people have been asking for Fever-Tree to craft their own cola for quite some time now.

It should come as no surprise to any Fever-Tree fan that Distillers Cola is produced with a commitment to craft.

The kola nuts are grown wild in the Caribbean sweet, earthy, and a natural source of caffeine. Large Tahitian limes from Mexico—the Yucatán province specifically—are bold but not overwhelming. Jamaican pimento berries (allspice) imbue Distillers Cola with flavors of cinnamon, clove, nutmeg and pepper. Madagascan vanilla—the “most prized” vanilla, per Warrillow—is intense, sweet, and lends to a creamy mouthfeel.

Distillers Cola, being a mixer and not a soft drink, is high in carbonation but reins in its sweetness.

A Mixer with Intent

Now, Fever-Tree Distillers Cola is meant to elevate bourbons and dark rums. Of course, that doesn’t mean its use is limited.

In fact, Speed Rack co-founder Lynnette Marrero suggests mixing up a Gin & Distillers Cola. Certainly, that’s a much different direction than Rum or Whiskey & Colas.

And Marrero’s Going Back to Kalimoxto, which she describes as “the spritz meets sangria,” calls for 0.5 oz. Cognac, 0.5 oz. Fernet, 3 oz. red wine (nothing too tannic: think Pinot Noir or Beaujolais), and 3 oz. Fever-Tree Cola. Simply stir and serve with a lemon wheel.

Indeed, this brand-new Fever-Tree product is practically begging for cocktail experimentation.

Reposado, añejo, and extra añejo tequilas, some mezcals, amaros, Scotch and rye whiskeys… A new mixer opens up a world of menu possibilities.

However, the best place to start is likely two of Fever-Trees intended cocktails: an elevated Rum & Cola or Whiskey & Cola. In fact, Warrillow and Gibbs say it was developed with Bacardí Cuatro in mind.

Interestingly, Allen Katz of New York Distilling Co. tasted “about 15 barrels” of their Ragtime Rye with Distillers Cola. According to Katz, the cola pairs very well with a whiskey with more fruit, less cedar and spice. In fact, he likes it so much he has committed a single barrel to a special Distillers Cola release—be on the lookout, whiskey hunters.

Also, since Governor Andrew Cuomo has lifted Covid-19 restrictions, people can visit New York Distilling’s Shanty to try a specialty cocktail made with Distiller’s Cola.

Holster Your Soda Guns

Yes, soda guns have been de rigueur for decades. They’re convenient in terms of service, particularly in a high-volume setting.

They’re also often perceived as being perpetually dirty. And, in many cases, that perception is reality.

Of course, in other cases it’s simply what guests have been taught from myriad articles and blog posts.

When I asked Gibbs how he expects to convince operators to hang up their soda guns and choose Distillers Cola instead, his answer was compelling. On the bar side, he points to the fact that bartenders want to craft and serve the best possible cocktails. To do that, they need high-quality ingredients. Along with that, many guests know Fever-Tree and seek it out.

That’s all well and good, but what about the operator side? Gibbs notes that bars across the country are ripping out their soda guns. Clearly, this is a response to health-conscious guests who perceive what comes out of the gun to be unhealthy or subpar in quality.

Those same operators, therefore, aren’t buying and storying bags of syrup. Instead, they can purchase higher-quality ingredients that deliver on consistency. Consistency and quality are key elements of the guest experience. Gibbs also says that operators can charge more for a drink made with premium ingredients like Fever-Tree.

Of course, the next step is for operators and their front-of-house teams to try Fever-Tree Distillers Cola for themselves. Not only will it elevate their bar programs, it certainly enhances to-go cocktail kit options.

Image: Fever-Tree

by David Klemt David Klemt No Comments

The Next Spirits Billionaire?

The Next Spirits Billionaire?

by David Klemt

Close-up of one hundred dollar bill

A recent deal involving a whiskey brand is set to help welcome another member to the exclusive Celebrity Spirits Billionaire’s Club.

Three-division UFC fighter. Two-division champion. Entrepreneur. Billionaire? Conor McGregor may add another comma to his bank account.

Proximo Spirits and Proper No. Twelve Irish Whiskey will continue their relationship long-term after agreeing to a nine-figure deal.

The terms of the Proper-Proximo agreement are confidential. However, the consensus is that Proper No. Twelve is going to make MMA star Conor McGregor a billionaire.

Money McGregor

One detail that isn’t exactly confidential is the overall value of the Proper-Proximo agreement.

McGregor and his business partners sold their majority stake in the popular Irish whiskey brand. It’s believed the deal is worth up to $600 million, or nearly €500 million.

However, how much of that $600 million is going to McGregor is unknown at this time.

To be clear, McGregor has a ways to go before he becomes a billionaire. Of course, he’s closer than most of us

Per reporting from The Irish Post, Proper No. Twelve is going to make McGregor the first billionaire Irish athlete.

“The terms of the agreement are confidential, however, the most important thing is Conor McGregor will remain a stakeholder of Proper No. Twelve, the brand that will make him a billionaire,” says Karen Kessler, a spokesperson for the former MMA champion.

Rapid Growth

It’s important to remember that Proper No. Twelve is just a few years old. That detail highlights the impressiveness of this deal.

Remember, Proper No. Twelve only launched in 2018. Since then, the brand has shipped over six million bottles. Proper No. Twelve is set to enter additional international markets moving forward.

Mike Keyes, president and CEO of Proximo Spirits, certainly seems to believe Proper No. Twelve isn’t “just another” celebrity spirits brand.

“It is rare to see a celebrity impact a brand the way Conor McGregor has Proper No. Twelve Irish Whiskey, and I have not seen many brands in the spirits industry catapult to this level of success in such a short period of time,” says Keyes. “This agreement is a vote of confidence in the incredible potential of this brand and a testament to the incredible work of Conor, Audie, Ken and the Proper No. Twelve team, as well as the efforts of Proximo and its distributors, who have all made this success possible.”

Celebrity Spirits Billionaire’s Club

Before proceeding, it must be mentioned that McGregor doesn’t consider himself a celebrity. According to him, “I’m not a celebrity. I break people’s faces for money and bounce.”

Regardless, the face-breaker money-maker is among an elite group of celebs with stakes in lucrative spirits brands.

We’re all well aware of George Clooney’s success with Casamigos, the brand he and his business partners sold for $700 million. There’s another $300 million in it for them if the brand hits performance goals over the next several years.

Diddy’s collaboration with Diageo, which includes CÎROC Vodka and DeLeón Tequila, is pumping up the artist and entrepreneur’s net worth. It seems quite likely that when he reaches billionaire status, it will be in no small part to the success of the Diageo brands.

Like McGregor, Ryan Reynolds got involved in spirits brand ownership in 2018. Retaining his ownership stake in Aviation Gin may catapult the actor, entrepreneur and social media slayer to billionaire status.

Jay Z is a wildly successful entrepreneur. In 2019, the empire he built made him a billionaire. Ace of Spades (Armand de Brignac) reportedly made Jay over $300 million midway through June 2019. D’USSE scored him an estimated $100 million. Jay Z launched luxury cannabis brand Monogram, sure to add much more to his net worth.

Why Should You Care?

Operators, their employees, and their friends and families continue to struggle in 2021. Our industry has fought endless battles. America’s operators just began the process of receiving specific relief yesterday.

So, it can be difficult to discuss the net worth of celebrities given what people are going through. The topic can come across as insensitive. That is by no means lost on me.

Were any of the brands in this post reliant solely on celebrity endorsement, I wouldn’t bother including them. The fact is, the success of these brands relies on consumer demand.

Celebrity endorsement only goes so far—if the product sucks, the shine will wear off and consumers will move on. And today’s consumer moves on quickly. There’s always something shinier, always a celebrity name with more gravitas.

Proper No. Twelve, Aviation, Casamigos, DeLeón, CÎROC, D’USSE, and Ace of Spades are past the honeymoon phase of brand adoption. Consumers have spoken, and these are among the brands they want and expect to see on menus. Your menus.

You certainly don’t need to stock these or any other celebrity brands. Just don’t be surprised if guests become frustrated if they can’t get them at your restaurant or bar.

That goes for any brand. Listen to your guests and what they’re asking for from you. Charge your front-of-house team with doing the same and encourage them to report back to you what they’re hearing from guests. One of the easiest ways to inspire repeat visits and refresh your menu is to simply listen.

Image: Photo by Giorgio Trovato on Unsplash

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