Beverage Journal LIVE

Reliable Churchill Long Service Awards

Thu, 24 Jun 2010 20:01:00 PST

RNDC On The Scene!

Thu, 24 Jun 2010 20:01:00 PST

Information for All Members of The Licensed Beverage Industry

Thu, 24 Jun 2010 20:00:00 PST

Bacardi Limited, the largest privately held spirits company in the world, and its wholly-owned affiliate, Bacardi International Limited, has announced that Silvia Lagnado has been named chief marketing officer of Bacardi Limited and president of Bacardi Global Brands, responsible for international marketing initiatives for Bacardi, Grey Goose, Martini, Dewar’s, Bombay Sapphire and Eristoff .

Ms. Lagnado was most recently at Unilever in London where she served as the executive vice president for Savory products which includes Unilever’s largest brand, Knorr. In a career spanning 24 years with Unilever, she assumed positions of increasing responsibilities from 1986 to the present including graduate trainee and brand manager for Laundry in Brazil; brand manager and marketing manager positions for Oral Care, Hair Care and Deodorants in Europe; president of marketing for Personal Care in the UK; vice president for deodorants in Latin America, UK and Europe; global vice president for Dove; and global group vice president for Savory. Ms. Lagnado, born in Brazil, has a degree from the University of Sao Paulo. She will be based in the Bacardi Global Brands headquarters in London.

Show Your True Colors

Makers Mark Bourbon celebrates our nation’s Birthday and honors United States service men and women with a limited edition Red White and Blue Triple pack. The company’s trademark red sealing wax is joined by patriotic blue and white in this first time edition.

The Red, White, and Blue Triple Pack is now available in retail outlets.

Ketel One Oranje Arrives in Maryland

Thu, 24 Jun 2010 20:00:00 PST

Carrie On with Moet Imperial

Thu, 24 Jun 2010 20:00:00 PST

Another Graduation At Reliable Churchill For Exploring Wine Class

Thu, 24 Jun 2010 20:00:00 PST

Captain Morgan Throws First Pitch At Orioles Game

Thu, 24 Jun 2010 20:00:00 PST

Grand Marnier Bartenders Bash

Thu, 24 Jun 2010 20:00:00 PST

Belvedere Vodka at LXM PRO Launch Party

Thu, 24 Jun 2010 20:00:00 PST

Bacardi Launches Torched Cherry

Thu, 24 Jun 2010 20:00:00 PST

Bacardi Launches Torched Cherry

Jiki Dean-Adedeji of Bacardi USA has announced that “the company is breaking new ground with its latest, exotic offering, Bacardi Torched Cherry. It is the first of its kind, and is made with Barbados cherry rum infused with torched plant aloe; bringing two unique tastes together to make an entire line of amazing new cocktails.” The new brand recently launched in the Washington, DC market, with a kick-off party at Clyde's Gallery Place where retail guests enjoyed Bacardi Torched Cherry cocktails. “All enjoyed Bacardi Torched Cherry and Coke,” stated Jiki “which was an instant success in the market. We are off to a great start in Washington, DC.”

At Clyde’s Gallery Place for the Washington, DC launch of Bacardi Torched Cherry are (l-r) Chrissy Carpenter, Todd Fischer, Joel Whitcup, Max Okoye, Tommy Kymm, Daniel Kang, Lokesh Jaiswal,and Mike Kim, all with Washington Wholesale; Jiki Dean-Adedeji, Bacardi USA; and Christian Hayes, Washington Wholesale.

July 2010

Thu, 24 Jun 2010 08:00:00 PST

Journal Calendar

Thu, 24 Jun 2010 08:00:00 PST

Great Grapes! Annapolis Wine Festival Jul. 24-25

Travel around the world and taste over 300 unique wines. There will also be beer and cider tastings as well. Admission is $20.00 in advance and $25.00 at the door and includes a souvenir wine glass, and unlimited samples. Call 800 830-3976 for more information.

Interbev 2010 Sep. 22-24

The American Beverage Association (ABA) and the International Bottled Water Association (IBWA) announced their co-sponsorship of InterBev 2010. Following on the resounding success of InterBev 2008, InterBev 2010 will take place September 22-24, 2010, at the Orange County Convention Center in Orlando, FL. ameribev.org

Mid-Atlantic Expo Oct. 6-7

Businesses are jumping at the opportunity to purchase booths at the Mid-Atlantic Food, Beverage and Lodging EXPO (Mid-Atlantic EXPO), which will take place October 6-7, 2010 at the Baltimore Convention Center. To purchase a booth at the Mid-Atlantic, Food, Beverage & Lodging EXPO, please contact Jonathan Watson by phone at 703 259-6118 or by email at midatlanticexpo@naylor.com For more information visit www.midatlanticexpo.com Questions? Contact the Restaurant Association of Maryland at 410 290-6800.

Pub Page

Thu, 24 Jun 2010 08:00:00 PST

Profitable Promoting

I am continually intrigued by the efforts and initiative of the supplier and wholesaler sides of the industry in their ability to promote their brands. Take the 135th running of the Preakness Stakes. Sidney Frank Importing Company which sponsored the 10th race on Preakness day at Pimlico outfitted the lead riders in Jagermeister jackets. Jack Daniels and Southern Comfort were all over the infield festivities with signature bars. Grey Goose was the sponsor of the Turf side Terrace with their Grey Goose Lounge featuring the “Down the Stretch” Cocktail. Promotions like these put Reliable Churchill in the winner’s circle at the 135th running of the Preakness Stakes.

I invite any and all to submit your promotions (both upcoming and already taken place) to the Beverage Journal. Let us help you gain more coverage and exposure for your brands to your customers

Jack Daniels’ signature bar at Pimlico on Preakness Day.

Attendees in the Grey Goose lounge enjoying the “Down the Stretch” Cocktail.

Success at Retail - Is It More Than Just Location? (Part 1)

Thu, 24 Jun 2010 08:00:00 PST

Success at Retail Is It More Than Just Location? (Part 1)

Many years ago, I overhead George Guy (Guy Distributing) ask Sam Katcef (Katcef Bros.), “Sam is there any advice you can give me about how to become more successful?” Sam thought for a moment and then replied. “George, the only thing I can tell you to do is buy a building or a piece of land and hope it gets in the way of progress.”

Location is important to any type of business, but it is of particular importance to a beverage alcohol retailer. If you wholeheartedly believe this particular aphorism about retail, then the mantra “location, location, location” is all you need to know. But, there is more to the retail success story than just location.

Location Theory

Throughout the past several decades, economists and geographers have developed various ultimate truths about store location. As early as 1929, Harold Hotelling developed the “Principle of Minimal Differentiation” that explains why similar kinds of stores tend to congregate in the same area such as markets and bazaars in the old world and the now current auto malls and fast food strips here in Maryland. In 1953, one of the most important theories, known as the “Central Place Theory,” was developed by a German economist named Walter Christhaller. His theory states people tend to purchase goods when and where they can be found close to where they live. Another theory is the “Law of Retail Gravitation” by William Reilly which posits that cities and towns develop as people move closer to population centers in order to shop. And, William Alonso’s 1960 “Bid Rent Theory” states simply that rents go up the closer a store is located to concentrations of population. Each of these theories reinforces the idea that location is paramount to retail success.

Clearly traffic patterns, roadways, demographics, favorable licensing conditions and proximity to other types of shopping locations are important influences on a beverage alcohol retailer’s overall success and must be taken into account, if possible. However, unless you were fortunate enough to start your business from scratch and choose what you thought was an ideal location, you probably became a retailer by buying an already established business in an existing location that you may have considered then or now as less than ideal. So, when faced with this common dilemma, what can you do? Do you accept fate and be satisfied with whatever business happens to walk through the front door, or do you take charge of the situation, and put a plan in place to become pro active and take control?

Have a Plan

You can’t run a railroad or a Little League team without a plan, and you can’t run a successful retail liquor business without one either. Does your plan have to be prepared by a Harvard MBA? No, of course it doesn’t, but a useful and practical plan needs to contain a few sections that address the guts of your business. Leading off, it should have a written list of expectations which academics often referred to as goals and objectives. But from a real world vantage point, how else will you know if you are being successful or not if don’t have something to measure the actual results against?

A good plan also includes a brief “SWOT Analysis” (Strengths, Weaknesses, Opportunities and Threats). This part of the plan compares various aspects of your business situation with that of your competitors. By making this comparison, you will readily see any shortcomings that need to be addressed to put you in a better competitive situation. It can also provide you with a clearer picture of your competitor’s position that will give you the opportunity to put in place tactics and strategies to take advantage of weaknesses and gain you new business.

An essential part of any business plan is a description of the store (or tavern), its location and physical layout. It’s important to know exactly the size and kind of storage, display or seating capacity you have available to satisfy your customers. It will likely point out any need to reconfigure the existing linear space or increase the need to use cubic space. You are paying rent for the vertical space even if you don’t use it. This is a good way to spot new opportunities or previously unrecognized problems.

Without people, you can’t operate a business, but you can eliminate a whole lot of problems if you plan for the kind of people you want as employees. You can define how much you can afford to pay them, and you can develop specific personnel policies you might want to have in place to help guide their daily activities and ensure your peace of mind.

In the area of business finance, all thoughts about assets and liabilities should be listed directly after the comments about goals and objectives. Cash flow planning for any new business is so important, as money problems can develop quickly and soon after a new business begins operations. Despite your conscientious efforts to plan for financial matters, too often cash goes out quicker than it comes into the business. A useful rule of thumb for a new business is to have a source of cash available that is three times what you expect you will need to operate. Start up expenses are almost always understated and under anticipated. Negative cash flow is the reason most new businesses fail.

Another vitally important part of the entire planning process should be the section on marketing. This area of the business requires more attention and continuous tweaking and re-investment throughout the life of the business than any other area. Without a sustained marketing effort, it is difficult to differentiate yourself from your competitors, and difficult to provide your customers with valid and sustainable reasons to buy from you rather than someone else.

Changing The “Life Cycle”

Most consumer brands and most businesses pass through a predictable series of life cycle stages. After formation, when a business first begins to sell its’ products, it is new and fresh and in the “Introductory stage” of its existence. During this period, recurring investment and slowly increasing sales are often accompanied by financial loss. But as the business continues to grow and gains customers, a state of acceptable profitability is reached as a result of applying various marketing techniques such as promotion, tactical pricing and advertising. However, after several years of using the same old predictable marketing efforts only the same old predicable results will occur. Typically, as a business ages, growth stagnates, profitability wanes and retail owners often lose interest. Left unaddressed, the business will decline and could eventually die. Its survival may depend on it being sold to new owners who will bring a new energy level and fresh ideas to the business and allow it to compete in the marketplace.

Relational Marketing

Whether or not customers become loyal valued regular customers for the most part is up to you. What most customers want is to be treated with respect and be treated as if their business mattered to you. Experienced retailers know the importance of smiling, being polite, saying thank you and knowing their regular customers’ names. Personal attention goes a long way to overcoming minor price differences between you and your competitor down the street. Unfortunately, you can’t assume your employees will mimic your actions or your demeanor and treat your customers the way you want them to unless you provide some training and establish some clear behavioral expectations. As we all know, today’s younger employees have little knowledge of business, and a limited awareness of how to interact with customers. “Relational Marketing” is one of the big buzzwords in marketing today. When examined closely, it is really about keeping customers loyal and happy by providing old fashioned customer service.

Knowing What to Sell?

Because beverage alcohol and beer in particular are “convenience goods,” that is, they are widely available, are relatively low priced, and are typically purchased by local customers, it is important to have a clear picture of your customer base. At this point, it becomes a matter of matching your initial product offerings to the wants and needs of the anticipated clientele. A good way to get a handle on your initial inventory needs or even on the inventory of an existing business is to do some “guerilla marketing.” Make some clandestine visits to several area stores to get an idea of what products seem to work for them and what products are obviously missing from the cooler or from displays. Ask a few innocent questions about the popularity of a new brand or two. If you are unknown to the people in the store, they will likely tell you what you want to know. Thirty packs of premium brands may be the hottest ticket in the area whereas there may be little need to carry more than one or two brands of malt liquor. And, you should also seek the advice and recommendations of your wholesaler sales representatives. They will have a good idea about what kinds of products tend to sell or not sell in your area.

The products you sell, for the most part, should be priced competitively and consistently. Charging a little more than your closest competitor is probably an acceptable practice as long as your customer feels he is receiving value and is not being charged unfairly. Even so, consumers want to be assured there will be some level of price consistency from one visit to the next. Most customers, because of time constraints and the price of gas, will not shop price for convenience items such as a six pack or a couple of 22 oz bottles. For larger scale purchases and for more expensive items price becomes more of an issue.

Noted feminist Gloria Steinem in a recent issue of “Oprah Magazine” shared an interesting story she learned in college about life. While on a geology field trip, Steinem discovered a large snapping turtle had crawled a long distance up an embankment and close to a major highway. She proceeded to pick up the turtle and return it to the water’s edge, feeling she had done a good deed. Upon discovering what she had done, her professor admonished her by saying, “Do you realize it probably took that turtle a month to climb the bank so it could lay its eggs?” Chastened by this experience, Steinem learned an important lesson about politics (and business). That is, always ask the turtle (customers) about what is important to them.

Al Horton retired after 27 years with Bob Hall LLC, a beer distributor in Upper Marlboro, MD. He is currently an Adjunct Business Instructor at Anne Arundel Community College. Please direct any comments, criticisms or suggestions to AlanHorton@aol.com

The 12 Best New American Whiskeys of 2010

Thu, 24 Jun 2010 08:00:00 PST

AT THE BAR

The 12 Best New American Whiskeys of 2010

After John Wayne, whiskey is probably the most recognizable American export. Master distillers from Kentucky and Pennsylvania to Oregon and Tennessee are releasing the epitome of their crafts. They’ve cracked open hand-selected barrels and bottled their best. As it turns out, their best is world-class.

The chant “Buy American” can now be heard in bars around the globe. Their vivacious, satiny characters and assertive bouquets are universally appealing, yet by nature our whiskeys are understated, preferring rather to saunter through life without pretense or conceit. Even as they ascend toward stardom, they remain accessible to all palates and priced for all budgets.

In fact, American whiskey has become something of an on-premise phenomenon. Now, being tagged a “good whiskey bar” is like getting a triple-A rating from Standard and Poor’s. You’re likely looking at a bright financial future. So what’s behind the trend? To begin with, American whiskeys are the Springsteen of spirits — captivating with absolutely no pretense or snob appeal. One doesn’t need a refined palate to appreciate their assertive character. They’re loaded with big, complex flavors and have about the most captivating aromas of any whiskey. Unlike many imports, American whiskeys are also affordable. You don’t have to spend a week’s paycheck to bring home a world-class contender. These are whiskeys Americans can relate to.

Another factor in the category’s phenomenal resurgence is that their aromatic notes and tantalizing flavors make American whiskeys eminently mixable. As evidence, bourbon appears in more classic cocktail recipes than any other type of whiskey. Whether served with cola, a splash of branch water or featured in a cocktail, American whiskeys are highly compatible with a broad range of mixers, a legitimate claim not all styles of whiskey can make.

Today there are increasingly more American sippin’ whiskies with which to tantalize your clientele. To that point, here’s our take on the best new franchise players.

New American All-Stars

Anchor Old Potrero — Produced in San Francisco in limited quantity, Old Potrero is a single malt rye, which is a rarity among American whiskies. It is double-distilled in a pot still from malted rye and then aged for a year in oak. Don’t let its relative youth deceive you as rye whiskeys mature quickly in wood. Bottled at cask-strength—123.5 proof—Old Potrero is exuberant and lavished with flavor.

Benjamin Prichard’s Double Barreled Bourbon — This handcrafted gem from Kelso, Tennessee is pot-distilled from a blend of corn and rye. The whiskey is first aged for seven years in new charred American oak barrels. After which it’s removed from the original barrel, reduced to 90-proof and then put into a new charred barrel for at least another two years. The process is exclusive to Prichard’s, but one sip will convince you it was well worth the added expense. The character-rich bourbon is complex, semisweet and exceedingly classy. Double kudos.

Dry Fly Whiskey — After achieving acclaim for their pot-distilled gin and vodka, the craftsmen at the Dry Fly Distillery in Spokane have bottled a limited release whiskey distilled from locally grown wheat and water drawn from the nearby Gillatin River. The amber 80-proof whiskey is matured in new charred oak barrels for two years. Its nose is that of freshly baked bread and the long finish features spicy, peppery notes. Available primarily in the Northwest, it’s worth taking a road trip.

Evan Williams Single Barrel 2000 Vintage Bourbon — Made by Heaven Hill in Bardstown, Kentucky, this extraordinary bourbon was distilled and barreled in the autumn of 2000. After resting for nine years in charred oak casks, it’s drawn straight from the cask and bottled at 86.6 proof. The 2000 vintage is an extravaganza for the senses and is endowed with a deep, mahogany color, a bouquet of vanilla and sliced oranges and a palate of ripe cherries, cereal grains and fruit. The finish is like an extended paid vacation—delightful to the very end.

Hudson Manhattan Rye — The first rye whiskey to be made legally in New York since Prohibition, Hudson Manhattan Rye is an artisanal, small batch whiskey from Tuthilltown Spirit’s farm distillery in the Hudson Valley. It’s pot-distilled from whole grain rye, matured in new charred oak barrels and bottled unfiltered at 92-proof. The whiskey has a delightful fruity, spicy bouquet with a hint of smoke on the finish. Tuthilltown also produces a broad range of equally engaging whiskies.

Jack Daniel’s Single Barrel — As is the case with all single barrel whiskeys, each bottling is a new 94-proof experience. Jack Daniel’s Single Barrel Tennessee Whiskey is filled one barrel at a time from those selected by the master distiller. Each label is marked with the rick and barrel number, as well as the date of bottling. The whiskey has a deep copper color, semisweet bouquet and the rich, distinctive flavor that has made Jack Daniel’s an iconic brand.

Jefferson’s Reserve — This handmade bourbon is distilled in extremely small batches, aged in heavily charred oak barrels for 15 years and bottled at 90.2 proof. It has a medium to full body and a robust palate that envelops the mouth with the enticing flavors of caramel, toffee and oak. McLain & Kyne has also released Jefferson Reserve Presidential Select; the 94-proof wheated bourbon is barrel-aged for more than 17 years.

Maker’s 46 Bourbon — Maker’s Mark is about to release a new whiskey since the famous brand first donned its recognizable red wax-dipped seal in 1958. Set to debut in June 2010, Maker’s 46—as it’s called at the time of this writing—is a bigger, bolder version of itself. The new expression begins with Maker’s Mark. After dumping the whiskey, a framework of specially finished oak staves is inserted into the barrels. The bourbon is put back into the barrels and allowed to age for another 2-3 months. The staves are seared through high heat to add more oaky nuances. The finished whiskey is decidedly spicier with more caramel and vanilla notes on the extended finish. Bottled at 94-proof, this new expression is a classic in the making.

Old Forester Birthday Bourbon — Today the descendants of Old Forester’s founder—George Garvin Brown—still oversee the making of the entire range of bourbons, including the limited release, vintage-dated Old Forester Birthday Bourbon. The 2009 vintage is 96-proof and aged for 13-years. It’s delightfully assertive with a wafting woody nose and a palate dripping in honey, spice and maple syrup.

Sazerac 18-year old Kentucky Straight Rye — A charter member of Buffalo Trace’s Antique Collection, the 2009 release well deserves its critical acclaim. Matured a minimum of 18 years, the 90-proof whiskey has a vanilla and cinnamon bouquet and a delectable palate of sweet dates, spice and currants. The lingering finish is dry and luxurious.

Templeton Single Barrel Rye — This classic single barrel whiskey originated in Templeton, Iowa during Prohibition. Knowing great whiskey when he tasted it, Al Capone quickly made it the backbone of his bootlegging syndicate. Templeton Rye, 80-proof, is still made in the same manner and according to the original Prohibition era recipe. Matured a minimum of five years, the deep amber rye has a voluptuous body and a bouquet brimming with the aromas of malt, leather and caramel.

Wild Turkey Russell’s Reserve Rye — Master distiller Jimmy Russell and his son, associate distiller Eddie Russell, created this small batch spirit to be accessible and best showcase the brilliant qualities of rye whiskey. Russell’s Reserve has a lush full body, a spicy, semisweet nose and a long and unforgettable finish. There are two expressions—six years and ten years—and both are bottled at 90-proof.

Robert Plotkin is a judge at the San Francisco World Spirits Competition. He can be reached at www.BarMedia.com robert@barmedia.com.

Annebeth’s Stays the Course in a Changing Annapolis

Thu, 24 Jun 2010 08:00:00 PST

Annebeth’s Stays the Course in a Changing Annapolis

Some say in the packaged-goods business, the one constant is change. And how those people who operate in this sector react to change dictates whether they will succeed or fail. Annebeth Bunker Santin, owner of Annebeth’s wine and beer store in the historic district of downtown Annapolis, knows change all too well.

When she first opened her small shop in October of 1998, it catered to people who wanted to get good food and even better movies.

“We started out with specialty foods and then film rentals,” she stated, during a recent interview with the Beverage Journal. “Then, within the first year, we had obtained our wine and beer license. So, then we tried to gear the business towards getting our customers to come in for their movie rental, their bottle of wine, their cheese and salami for the night. We initially catered to the date-night crowd, those planning a night at home.”

In the years since, however, such things as Netflix, Redbox, and video-on-demand have become the preferred method of renting a movie at home. So, Santin had to change. Oh, she still loves her “date-nighters.” But now Annebeth’s is so much more to so many more. “Half of our store was video rentals when I first started,” she recalled. “But that definitely has diminished. We still have a very small selection of movies for some of our locals, but otherwise it’s evolved in the last couple of years. Bringing in the Wines Under Nine two years ago has been perhaps our biggest success at meeting customers’ needs.”

Indeed, responding to changing economic conditions, Annebeth’s dedicated a section of the store to feature only bottles of wines priced under $9. That was 2008. Flash forward two years later, and it’s the part of the shop that many people flock to first. “They are all good-quality, good-value wines from all over,” she noted. “We have wines under $9 from South Africa, from Argentina, and definitely some from Australia. I feel customers should drink what they like, whether it be a $5 bottle of wine or a $50 bottle of wine. Here, we have both.”

More recently, Annebeth’s has benefited from having obtained an in-store tastings license. Santin stated, “We hold tastings twice a week now. Sometimes we get beverage industry reps to come in and show off their wares. Other times, I just do it myself. I love asking customers if they want to try a certain thing, then taking the bottle down off the shelf and popping it open for them.”

She continued, “The tastings are so new. It’s only been a month since we started them [this interview was conducted in early June], and they have been going really well. We do them on each Hump Day, Wednesdays, to get our customers kind of thinking about the weekend. And then we do our second tastings for the week on Fridays when the customers are actually starting their weekend and are ready to play.”

Among the challenges she and her staff face on a daily basis is location. Annebeth’s is located on Maryland Avenue in Annapolis, a street that certainly radiates off of State Circle but is not the main drag in town. “We are definitely a little hidden away, which is nice but it is also one of our challenges, too. Getting people to find us over here has been tricky and remains so. I would say that the majority of our customers are locals who live within a two-mile radius. They’ll pop in for a snack or a bottle of wine or a case of wine. We also get our fair share of tourists who are in town for the weekend, and we get state workers in the afternoon and evening just [clocking out for the day]. When classes are going on, we’ll get some students, too. It varies.”

Because Annebeth’s is somewhat off the proverbial beaten path, Santin has had to be both aggressive and creative in marketing her business to her desired clientele. “We use the Annapolis Visitors Bureau,” she said, “which seems to be working well. They have a lot of resources that are great. We also participate in local festivals three to four times a year on the avenue, which brings great exposure to us and really everyone. I do a little bit of print advertising here and there, but that’s so hard to gauge. And the ads can be expensive. I’ve also used some local radio, too.”

She has also crafted a presence online, setting up a page on Facebook to update customers who have become “fans.” A recent update on the page stated simply: “Popping open some Spanish sangria, ready to drink at 3 o'clock Eastern Standard Time. Be there!” A couple of days before that, the update read: “Today from 3-5:30pm, Sally from St. Michael's Winery will be here sampling out some fun, fresh, and LOCAL wines.”

Currently, craft beers are among her hottest selling products. “It’s actually been that way from the very beginning of this store. I always wanted to do mix-and-match six-packs, and they indeed remain popular. Even though I’m not a beer person myself, I see what a thrill it is for people to be able to come in and choose six different types of beer whether it be a pale ale or a stout or whatever from all over the place. We have craft beers from Lebanon to Brazil to Vermont -- beers you just don’t see everyday.”

Maryland wines are another popular offering Annebeth’s keeps on the shelves. “We carry about five different Maryland vineyards at all times. We’re such a small store. We only have about 600 square feet. So, we’re a bit limited. But definitely when customers come in and request something, we will try our best immediately to get it on the shelf within a week. Then, we’ll rotate and switch it out.”

Santin and her staff also design gift food baskets that also can include beer and wine, ranging from $20 to $200. She even offers free delivery in the downtown Annapolis area. In addition, the store allows customers to mix and match a case of a dozen bottles from its Wine Under Nine section for $89.99.

Santin’s early background was actually in the food business. She attended culinary school back in the 1980s. “But after working in both the front of the house and the back of the house,” she said, “I just decided I was definitely not a restaurant person. Still, I wanted to stay within the food business, and I loved the idea of doing this.”

Because she enjoys what she does so much, she is fiercely protective when she senses that her business is at risk. The latest threat has come from the City of Annapolis and its efforts to increase licensing fees 54 percent following a 30 percent hike in 2008. She, along with a consortium of other small stores in the downtown area, has worked hard in trying to get the city and the Alcoholic Beverage Control Board (ABC) to review these increases.

Santin added, “We would also like to see an adjustment in their fee structure that currently has the same fee whether you have a store measuring 500 square feet or 5,000 square feet... It is still an issue. They haven’t done anything to repeal the increase for this year, and we are working on them changing it for 2011. The mayor appointed a group of citizens to see if it seems fair or not. They definitely seem in agreement that there is something off about how they figured out the fee structure, especially compared to the county. I mean, my store is 600 square feet and pays the same as a store with 5,000 square feet? That just seems ludicrous to me. This is definitely the biggest issue facing people like me right now.”

Ever civic minded, Santin devotes some of her free time to being involved with Food Link of Maryland, an Anne Arundel County-based organization that provides food to the needy. Food Link not only helps supply local food banks and pantries, it also feeds the Annapolis-area hungry every Friday at the Farmer's Market off of Riva Road. “I do some administrative stuff with them,” she stated.

Having been in the business for over a decade now, Santin has learned many valuable business lessons that she has no problem sharing with the readers of the Beverage Journal. “Early on,” she stated, “the biggest thing I had to learn was the accounting. That definitely was an expensive beginning, learning the ropes on that. Now, I do the day-to-day accounting and bookkeeping. But for the year, I pass [the numbers] all over to my accountant.”

She concluded, “I think the most important thing is to run your business with integrity. And, certainly, do your best to listen to your customers as much as possible. As the boss, you should also be prepared to have to do a little bit of everything. Over the years, I’ve found I have had to be a woman of many ‘little talents.’ I wouldn’t say I am great at most of them [laughing slightly], but I definitely know how to multi-task. You should also stay open to change.”

“Teddy” Durgin is a graduate of UMBC. In addition to his freelance journalist duties, he is an entertainment reviewer. You may contact Teddy at tedfilm@comcast.net

Crossword Puzzle

Thu, 24 Jun 2010 08:00:00 PST

So...You think You Know Your Vodka?

Click Here to download and print

Anchor Steam Beer

Thu, 24 Jun 2010 08:00:00 PST

Anchor Steam Beer

The Classic of American Brewing Tradition

Many myths exist about Anchor Steam beer and its unusual name. The most widely accepted story goes back to the early days of San Francisco City. In 1896, when the brewery began, someone suggested the beer made a hissing sound like steam as its natural carbonation escaped from the tap. The name Anchor Steam was born.

While the Anchor Brewery and its fine beer was enjoyed as a local brew for many decades, it wasn’t until the mid 1960s when entrepreneur Fritz Maytag saw its potential and worked to promote the popularity of the beer outside the city and state. The resurrection of Anchor Steam Brewery touched off a brewing revolution in America and made it apparent that a small batch brewer could survive and prosper. Anchor Steam, a much enjoyed local favorite, was destined to lead the U.S. micro brewery movement.

When poured in a glass, Anchor Steam is a dark gold liquid with a creamy tan head. A two inch collar of foam with lingering foam lattice forms around the inside of the glass. As it is put to the nose, the initial sensation is one of a complex yet pleasant malt smell. When sipped, the aroma quickly becomes a mouthful of sweet malted barley. Interestingly, it is only after the beer is swallowed that you become aware of a pleasant hop sensation.

Anchor Steam beer is a wonderful all malt beer that deserves to be savored with friends. It has an alcohol content of 4.9% by volume that is the result of using expensive two row barley along with Northern Brewer hops. The hops combination yields a clean yet slightly bitter taste. At 152 calories, this not a beer for people who are in a counting calories mood, but it is a beer to be enjoyed anytime when you want a truly refreshing malt beverage.

As reported in the last issue of the Beverage Journal, Fritz Maytag recently sold the Anchor Steam Brewery to two industry veterans, Tony Foglio and Keith Greggor.

Winemaker Profile: Terrapin Station Winery

Thu, 24 Jun 2010 08:00:00 PST

Winemaker Profile: Terrapin Station Winery

“One winery can start a trend,” said Greg Birney, owner of Cherry Hill Liquors in Elkton, Maryland, commenting on Terrapin Station Winery of Cecil County, which seems to be doing just that. Their particular brand of boxed wine and affiliation with the Terrapin Institute showcase their innovative style.

The Terrapin Station Winery is dedicated to two causes. On their farm in Elkton, Morris and Janet Zwick work to produce delicious wine and preserve the Maryland state reptile, the diamondback terrapin. Founded in 2003, the Terrapin Winery Station sits on 44 acres of land that Morris Zwick describes as “an oasis.” The couple spent six years considering different locations before settling on the farm where his wife, Janet, grew up. Her father’s desire to keep the farm agricultural and in the family encouraged their decision to put in a few acres of vines that eventually turned into the winery it is today.

The seven and one half acres of vines produce wine that the Zwicks package in a box. While boxed wine does incite its own stereotypes, (cheap, tastes bad, good for guzzling only), the Zwicks emphasize the many advantages of this kind of packaging versus the traditional bottle.

“We are not big fans of traditional bottles and corks,” explains Zwick. “Corks instigate high failure rates…if someone tries a wine that has been compromised by the cork, they will not try it or buy it again.”

In addition, bottles are heavy and space consuming so the Zwicks were inclined to find an alternative form of closure.

There are many benefits to boxed wine. Boxes do not break and they are recyclable. Transporting the wine is more efficient thanks to its lighter weight. A small box contains 1 1/2 liters, the equivalent of two bottles of wine.

“You can tap a box of wine and it will stay good for four to six weeks,” says Zwick. “This eliminates the worry of having to throw away or guzzle a bottle of wine that will last for only a day or two.”

As a retailer, Greg Birney does not get many comments on the negative aspects of boxed wine. “It is environmentally friendly…it is a lot of wine in the same amount of space,” Birney said.

Birney has known the Zwicks for quite some time. The winery is located about a mile down the road from his liquor store, which contains a section reserved for Maryland wine. “It seemed like a natural fit for the area,” Birney said.

The Zwicks are both University of Maryland graduates, which helps to explain the connection between the winery and the terrapin; it’s UMD’s mascot in addition to being the Maryland state reptile.

Recent construction in the Chesapeake Bay watershed has eliminated the terrapin’s domestic ground and left the reptiles struggling to survive. This led the Zwicks to seek out the Terrapin Institute.

The Terrapin Institute is a non-profit organization whose goal is to “preserve abundant populations of diamondback terrapins and protect the terrapin’s essential habitat,” according to their website.

The Zwicks contacted Marguerite Whilden, founder of the organization, because they were interested in making contributions to the cause. After two informal and successful fundraisers, they came to a mutual agreement. For every box of Terrapin wine sold, a portion is donated to the institute.

Whilden had initial concerns about boxed wine in general, but after sampling Terrapin Stations’ wine her apprehension disappeared. “I really love it,” laughed Whilden.

Terrapin Station Winery is now open for visitors thanks to the changes to Maryland law contained in the 2010 Maryland Wineries Modernization Act. Morris Zwick says that the initial opening will be modest, but they plan to expand what visitors will be able to see and do over time.

“We pick varieties because they grow well at the site, not because they are household names,” Zwick says of his wine. “We are not trying to create a snooty product, but we want to combine great quality with the essence of a wine that is fun to drink and enjoy.”

The Maryland Wineries Association (MWA) represents Maryland’s 41 wineries, which produce over 350 wines. The wineries are open for public tours, tastings and special events throughout the year.

The Shopping Network

Mon, 24 May 2010 20:00:00 PST