September 2024 163
Unveiling the Desires of Wine Enthusiasts: New Study Sheds Light on Emerging Wine Tourism Trends
Amid concerns about the state of the wine industry, a new study from the Wine Market Council offers findings that may help local wineries navigate the ever-evolving landscape of wine tourism.
One of the key findings in the nonprofit trade organization’s DTC (direct to consumer) Study is that more diverse wine consumers are interested in visiting wineries, while interest in wine tasting among white consumers is waning.
More than 9,100 wine consumers, primarily wine club members from all over the United States, responded to the survey. Of those, 83% reported being “White-Caucasian,” with only 24% saying they intend to visit wineries this year.
Meanwhile, Black, Hispanic, and Asian American wine consumers are more likely to plan visits to wineries, the study revealed.
Despite their lower representation among U.S. wine club memberships, 58% of Black, 39% of Hispanic, and 38% of Asian American participants in the study indicated plans to visit wineries this year.
Based on these statistics, the Wine Market Council has recommended that wineries should broaden their marketing strategies to attract a more diverse clientele.
“While I wouldn’t suggest wineries focus on just one strategy, the primary move should be to diversify their customer base,” stated Christian Miller, the research director at the Wine Market Council.
The survey further highlighted that contemporary wine enthusiasts and club members are seeking more than standard wine tastings at vineyards. Over half of the respondents desire “a variety of tasting experiences,” and nearly 48% showed interest in sampling vintage or rare wines.
“Based on the survey results, I would suggest always having at least one special wine in every flight for people to try,” remarked Liz Thach, Wine Market Council president and Master of Wine. “It could be an older vintage, a rare varietal only available at the winery or a special barrel. People want to feel special and this type of treatment assists with that.”
Thach also recommended that wineries consider offering less expensive tastings, which would give them a broader reach among consumers. A price point of $20 per person would appeal to those on a budget, she mentioned. (A few Sonoma County wineries still offer free tastings.)
Vineyard tours focused on sustainability is another way to attract visitors, according to Thach.
“A sustainability tour would get people out in the vineyard and remind them that wine is an agricultural product, close to the earth and nature,” she explained. “These tours could point out sustainability practices — owl boxes, water preservation, solar panels, and sheep as natural fertilizers.”
Keeping a wine club member engaged and committed is crucial once they have joined your club. A Wine Market Council study suggests that one effective tactic is text message communication with members about their club shipments, with 19% of consumers expressing openness to this form of updates.
The study advises against using text messaging for promotional advertisements. It also highlights that beyond price cuts, factors like flexibility in choosing wines and complimentary shipping play a significant role in member satisfaction. The current trends indicate a rise in the popularity of wine subscriptions which allow more freedom and include shipping costs, particularly prevalent among younger demographics.
An additional point made by the study is that wine club members often find themselves with more wine than they and their guests can enjoy, with 39% admitting to stockpiling excess wine. Consequently, a notable 22% of members have left wine clubs due to an overabundance of wine, suggesting a need for clubs to create more opportunities for members to consume their wine.
The remedy? “Wineries should consider communications or social media postings designed to spur consumption of club wines specifically,” advised the Wine Market Council study.
The trade organization’s “Wine Is …” social media campaign offers wine consumers a list of “wine occasions,” or reasons to uncork a bottle, such as “Wine is a night on the town,” “Wine is cocktail hour,” “Wine is relaxation,” “Wine is catching up with friends,” and “Wine is date night.”
Other practices wineries might implement, according to the study, include sending wine club members recipes that pair well with recent shipments, ideas for do-it-yourself tastings, and lists of local restaurants that permit bringing your own wine.
Another insight from the study highlighted the potential for “pop-up events,” or taking tastings to key cities across the U.S., as a way for wineries to engage with club members and attract new consumers directly where they are.
“Pop-up events are an untapped opportunity. I know of very few wineries that are doing this but those that are, seem to find them quite successful,” Thach said.
“Pop-up restaurants are all the rage so why not pop-up wineries — as long as they obtain the correct permits, etc. to be able to do it.”
You can reach wine writer Peg Melnik at peg.melnik@pressdemocrat.com. On X (Twitter) @pegmelnik.
Urgent Alert: Toxic Vodka Circulating in the UK Could Pose Deadly Risks
The Food Standards Agency (FSA) has released a crucial alert regarding the manufacture and sale of fake vodka branded as Glen’s Vodka. The agency identified the counterfeit products as containing harmful substances.
Tests on these counterfeit vodkas revealed the presence of isopropyl alcohol, an industrial chemical not suitable for drinking, according to the FSA.
The FSA further explained that ingesting isopropyl alcohol can rapidly cause alcohol poisoning, which may be fatal in extreme cases.
Signs of this poisoning include nausea, vomiting, stomach pain, intoxication, reduced respiratory function, and coma.
Anyone who experiences the symptoms mentioned after consuming suspected counterfeit Glen’s Vodka should immediately seek medical assistance.
READ MORE: Supermarkets issue ‘do not drink warning’ over counterfeit drink
A real Glen’s vodka bottle has specific markings at the base of the bottle:
- 350ml (upper left)
- 51mm (upper right)
- 977 (lower left)
The possibility of cardiovascular collapse makes it crucial to identify counterfeit bottles, as pointed out by the FSA.
Businesses and individuals are urged to examine the bottle closely to spot counterfeit vodka.
The FSA advised: “If you encounter any Glen’s vodka missing a laser etched lot code between the back label and the bottle base… do not purchase it.”
Contaminated with isopropyl alcohol, the vodka will exhibit an abnormal smell.
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The 35cl bottles are fraudulently labelled as Glen’s – here’s how to check for the genuine version:
▶️ Every genuine bottle of Glen’s vodka has a laser etched lot code applied to the bottle between the rear label and the base of the bottle.
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The FSA posted on X, formerly Twitter, that a genuine bottle of Glen’s vodka will have three markings on the base of the bottle:
If the bottle of Glen’s vodka doesn’t have these markings, it is the counterfeit product that could potentially be deadly.
Anybody who has come across suspicious Glen’s Vodka should “report it to your Local Authority for further instruction and advice.”
The FSA added: “If anyone has any information on the manufacture or sale of counterfeit alcohol, then please contact our freephone confidential National Food Crime Unit hotline: 0800 028 1180.”
Many users on social media mentioned that Glen’s Vodka would have been their choice during their younger years.
This suggests that young adults are likely targets who might unknowingly purchase the counterfeit and potentially harmful vodka.
The urgent alert from the FSA continues to be in effect today, five days subsequent to the first notification, warning that questionable Glen’s vodka might still be available in neighborhood stores.
Jack Daniel’s Releases Coy Hill Hazmat Whiskey: Here’s Our First Taste Review
Proof has become a critical measure of appeal for many whiskey aficionados today. Unlike the traditionalists who prioritize age, a growing group of bourbon enthusiasts is more intrigued by the spirit’s ability to deliver a powerful, fiery taste. This trend has led many distilleries to introduce barrel-proof whiskeys which are sometimes humorously referred to as hazmat whiskeys for their high alcohol content, typically above 140 proof. In recent years, Jack Daniel’s Coy Hill release has epitomized such spirits, with last year’s version being so potent that production of a special cork was necessitated to secure it. Although this year’s expression isn’t as overwhelming, it still presents a formidable profile.
Coy Hill is a single-barrel whiskey, causing its proof to vary with each cask. The proof for this year’s release oscillates between 122 and 137.5, which, while still intense, offers a bit of a breather from the extreme alcohol intensity for some. This whiskey utilized Jack’s default recipe of 80% corn, 12% malted barley, and 8% rye. It underwent the Lincoln County Process of charcoal mellowing and was barreled in September 2013. The barrels matured on the fifth and sixth floors of Coy Hill Barrelhouse 8, located in a dynamic weather area within the distillery grounds which contributes to the production of potent Tennessee whiskey. The master distiller, Chris Fletcher, expressed that this year’s output leverages the unique environmental conditions at Coy Hill Barrelhouse 8. Although it follows the Old No. 7 Tennessee Whiskey recipe, the distinct factors and nature’s influence have sculpted a whiskey that showcases an immense spectrum of flavors and proofs otherwise unattainable.
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The sample we were able to try clocked in at 134.7 proof, which for context is higher than most Booker’s releases, but not as strong as some recent barrel-proof whiskeys from A. Smith Bowman. There is no age statement, but according to Fletcher the whiskey is just three weeks shy of 11 years old (compared to about four to five years for Old No. 7). “There is purity and transparency in this type of release, but also the added wrinkle of allowing people to explore whiskey depending on where it’s at in a given barrelhouse,” said Fletcher on a recent Zoom call. Personally, I liked this whiskey better than the past Coy Hill releases, and not just because the lower proof is a bit more manageable. That banana and nut Jack Daniel’s character is still there, but there are notes of old leather, tobacco, dusty wood, barrel char, dark chocolate, and overripe stone fruit on the palate to liven things up. Add a bit of water if you prefer, and the flavor opens up even further.
Jack Daniel’s Single Barrel Special Release Coy Hill Barrelhouse 8 is available now in limited numbers nationwide with an SRP of $80. Check your local liquor store to see if they have a bottle, and you can find the rest of the growing lineup from Jack Daniel’s available to purchase from websites like ReserveBar now.
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How to Make Fat Matt Rib Shack’s Signature ‘Rum’ Baked Beans at Home
The menu at Fat Matt’s Rib Shack features a selection of six side dishes, but the standout for our family is undoubtedly the “rum” baked beans. They are a must-have with any meal. If only we could replicate them at home, we might try different sides when we dine there. Could they possibly share their secret recipe?
— Noelle Latham, Decatur
Upon contacting Wes James, the co-owner of Fat Matt’s Rib Shack, he amazingly recited the recipe from memory.
Given the high demand, it’s understandable why he knows it by heart. The eatery makes 45 to 55 gallons of baked beans weekly. For restaurant use, each batch includes 28 pounds of canned navy beans and 7 pounds of ketchup, along with other ingredients. We’ve adapted the recipe for home cooking. While it still makes a large quantity, it is simple to halve the recipe if a smaller batch is needed.
“I like baked beans with the fat and flavor of bacon, but because we offer this as a vegetarian option, there’s no bacon in our recipe. But someone making it at home can add bacon if they like,” James said.
Canned navy beans can be difficult to find at the grocery store. One pound of dried navy beans, more easily found, will cook up to 6 cups of beans so substitute 1 1/2 pounds of dried navy beans, cooked according to package directions, for the canned beans called for in this recipe. Or substitute canned pinto beans. They do not drain or rinse the beans at the restaurant and we found that worked best when preparing these beans at home.
Fat Matt’s Rib Shack’s “Rum” Baked Beans
9 cups canned vegetarian navy beans (from 6 15-ounce cans)
1 1/3 cups ketchup
1 cup plus 2 tablespoons lightly packed dark brown sugar
3/4 cup plus 2 tablespoons spicy brown mustard
1/4 cup chopped onion
3 tablespoons apple cider vinegar
3 tablespoons Cajun Chef Louisiana hot sauce
2 tablespoons dark spiced rum
Heat oven to 350 degrees.
In a large bowl, combine beans, ketchup, brown sugar, mustard, onion, vinegar, hot sauce, and rum. Transfer the mixture to a 9-by-13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the beans, and continue to bake for an additional 10 minutes or until the mixture bubbles at the edges. It can be served hot or warm.
Makes 11 cups.
Per 1/2-cup serving: 206 calories (2% of calories from fat), 10 grams protein, 41 grams carbohydrates, 12 grams total sugars, 7 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 768 milligrams sodium.
From the menu of Fat Matt’s Rib Shack, located at 1811 Piedmont Ave. NE, Atlanta; 404-607-1622, fatmattsribshack.net.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.
About the Author
C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.
Credit: Handout
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Credit: arvin.temkar@ajc.com
Tragic Turn: How a Night Out for Cocktails Led to a Daughter’s Untimely Death 10 Days Later
Rachel Day, 29, was urgently taken to a hospital in Wales after exhibiting symptoms of sepsis – her situation was critical enough for doctors to induce a coma.
A mother has shared the painful experience of losing her daughter to a devastating condition just 10 days after celebrating with cocktails on a Bank Holiday weekend.
At 29, Rachel was in her best years, known for her vibrant humor and personality that brightened every room. Her parents remembered her as a “truly unique character.”
The former teenage judo champion from Wales, who also worked as a lifeguard and swimming instructor at Llanishen Leisure Centre in Cardiff, had aspirations to change careers and start a dog daycare business. However, her plans were cut short when she contracted sepsis, a critical condition caused by an excessive response to an infection, which rapidly deteriorated her health.
Just 10 days after being diagnosed, Rachel tragically passed away, according to WalesOnline.
“Rachel had such a cheeky sense of humour – everyone was drawn to her,” her grieving mother, Bernie Day, stated. “She was fit, healthy, and had firm ambitions for her future, but tragically, she never got to realize them.”
Her parents, still reeling from Rachel’s unexpected death six years later, are now raising awareness about the early signs of sepsis to educate others. In May of 2017, Bernie reflected on how Rachel had enjoyed the Bank Holiday weekend, watching the sunset and enjoying cocktails in Cardiff Bay.
However, the following Monday, Rachel began to feel breathless, suffered from vomiting, and expressed that she felt like she was dying. She was urgently taken to the emergency department at the University Hospital of Wales around 4 am.
Despite Rachel’s return home a few hours earlier, her health deteriorated rapidly. “I was supposed to meet her for coffee but when she didn’t reply to my texts, which was unusual, I became worried,” Bernie explained. “I eventually called her, and she barely managed to answer the call.”
“She was in so much pain, she was screaming through the phone. I will never forget those screams. I left the coffee shop immediately, kept her on speaker, and rushed to her apartment.”
“She was visibly distressed, her skin blotchy and her lips a stark blue. She pleaded, ‘Mum, you’ve got to help me’. It was later revealed that her lactic acid levels were eightfold the normal range, resulting in severe leg pain,” Bernie recounted.
Bernie promptly called emergency services and Rachel was taken to the resuscitation unit at UHW. Given the severity of her situation, she was placed in an induced coma to allow her body to recuperate.
Rachel’s dad Steve said: “We were able to speak to Rachel before she was sedated and tell her that we’d be by her bedside the whole time. We were then taken into a side room by a consultant who told us that she probably wouldn’t survive the night. I couldn’t take it in because I was in such shock.”
But while in intensive care, Rachel deteriorated over the course of the following days. In intensive care, Rachel deteriorated over the course of the next few days. “She began not to look like Rachel,” Steve said.
“Her nose had turned black and she had drips everywhere. She even had blood trickling from her eyes, nose and ears. Sepsis was affecting almost every part of her body.”
On June 5, consultants shared the devastating news that Rachel would need to have her right arm and two legs amputated, which would critically impact her chances of a good recovery. But it was later found her left arm nor her vital organs could be saved.
Rachel passed away on June 7, at the young age of 29.
Bernie stated, “At that moment, she understood that it was time for her to leave us. She bravely made the decision to switch off her life support, which was devastating for us all. We managed to bid her farewell, and promised to ensure that her memory lives on by spreading awareness about ‘sepsis’.”world
The NHS describes sepsis as the condition where the body abnormally reacts to an infection, leading to potential damage to its own tissues and organs. It cannot be transmitted from one person to another. The UK Sepsis Trust reports that sepsis causes approximately 48,000 deaths annually.
After Rachel’s demise, her family supported the integration of the Sepsis Six Pathway throughout the NHS, focusing on early recognition and proper antibiotic management for those affected. Bernie remarked, “I was screened when I was diagnosed with breast cancer. But there was no screening for sepsis when Rachel was taken to A&E that night. I’m certain that it might have saved her life. We made a commitment to foster change not only in A&E but across all departments.”
Furthermore, the charity initiative “Rachel’s Day” has successfully raised around £60,000 to promote sepsis awareness through numerous events. Bernie has personally participated in six half marathons since the loss of Rachel, also sharing her story publicly.
Dr Paul Morgan, leading sepsis authority at Cardiff and Vale University Health Board, has collaborated with the Day family to enhance sepsis awareness. He stated, “Sepsis accounts for more annual deaths in the UK than breast, bowel, and prostate cancers combined.
“While a significant number of these deaths affect those nearing the end of their life, others, like Rachel Day, are young individuals suddenly impacted at their life’s peak. Survivors often endure severe, lasting physical and mental challenges, such as those experienced by ex-Member of Parliament, Craig McKinley.”
“Cardiff and Vale UHB is currently revising its sepsis screening and treatment protocols to align with the latest updates in national guidelines provided by the National Institute for Health and Care Excellence (NICE) and the Academy of Medical Royal Colleges (AoMRC). Educational programs on sepsis are being modified to include these new recommendations.”
“It is also anticipated that advances in healthcare technology being rolled out in the coming months and years will greatly assist with this. Cardiff and Vale UHB is committed to ensuring that we deliver the highest quality of care possible, investigating when this has not happened and taking steps to avoid making any such errors in the future.
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Celebrated Wine Expert to Conduct Exclusive Tasting Classes at Holyoke Community College
HOLYOKE — Valley wine writer Ken Ross will lead four noncredit wine-tasting classes this fall at Holyoke Community College.
The monthly sessions will run from 6-8 p.m. starting Tuesday, Sept. 17, and continue on Tuesday, Oct. 8, Tuesday, Nov. 12, and Tuesday, Dec. 10, at the HCC MGM Culinary Arts Institute, 164 Race St., Holyoke.
Each of the four stand-alone sessions will focus on wines from a different region: California, Chile and Argentina, Spain, and Italy.
Each class is $59 and includes wine and light snacks.
To register for one or more classes, go to hcc.edu/wine.
Ross lives in Ware and writes the weekly Wine Press column for The Republican and MassLive.
Sept. 17, California wines:
Taste great wines from California that cost less than $25 a bottle — red, white and sparkling wines from Napa, Sonoma, and other lesser-known wine regions in California, and learn more about each wine region.
Oct. 18, Wines from Argentina and Chile:
Discover South America’s two best wine-growing countries. Try Malbecs from Argentina, Cabernet Sauvignons from Chile and learn more about other outstanding, affordable wines from both countries.
Nov. 12, Spanish wines:
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Spain produces some of the best, affordable wines in the world. This class will explore some of the best red, white and sparkling wines from Spain as well as provide information about Spain’s best-known wine-growing regions, including Rioja and Ribera del Duero
Dec. 10, Italian red:
Italy is renowned as one of the top wine-producing nations globally. Discover the key wine regions of Italy such as Tuscany and Piedmont in this class, which will cover affordable Italian wines, including an assortment of red, white, and sparkling varieties from across the country.
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Mom Unravels Mystery: Teen Daughter Uses Stolen Vodka for Homemade Pasta Sauce
A mother has shared an amusing anecdote about her 14-year-old daughter covertly using vodka from the family’s pantry.
Stacey, who goes by @StaceyCKS on X, previously known as Twitter, posted about her experience when she noticed a decline in her vodka stash. She initially suspected her older children, aged 23 and 17.
“Noticed my vodka supply was dwindling,” she wrote on her account. “Confronted the 23 and 17-year-olds, who blamed the 14-year-old. She confessed to using it to make penne alla vodka ‘several times’ in the past month. I doubted her until I saw her prepare it perfectly. Is this a TikTok trend?”
The mother of three also mentioned tasting the pasta dish prepared by her daughter and being pleasantly surprised by its quality. “It’s really good, too. She nailed it,” she commented in her post.
However, with the post receiving over 16.9 million views, the mother then revealed that her daughter wanted to clarify one piece of information.
“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” another follow-up post read. “Sorrrrrry. My bad.”
Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?
— StaceyCKS (@StaceyCKs1) August 25, 2024
Stacey humorously noted that her daughter chose a more “luxurious” brand of vodka for her cooking, opting for Grey Goose over a less expensive Smirnoff that was also on hand. “She went for the Grey Goose, not the Smirnoff that someone had left, because ‘that one was already open.’ Sure, because it’s the GOOD stuff,” she commented.
The social media post sparked curiosity among followers, leading them to inquire how no one spotted her youngest preparing a pasta dish with alcohol. “Hold on? Your 14-year-old made a pasta meal and nobody realized? Was she cooking on a portable stove outside or does your house have a separate kitchen area?” questioned one user.
“I have three kids, and she’s the youngest,” Stacey responded. “They frequently prep snacks after school while I’m in my office. There’s always some cooking happening, and I only intervene if the smoke alarm rings.”
Another user expressed surprise asking, “Aren’t you amazed at how quickly the pasta ingredients disappeared?”
The mother explained that they use an app for grocery shopping, allowing her children to choose their necessities independently.
“We shop groceries online, and my kids pick what they require on the app. I typically just glance over the cart to ensure everything seems reasonable. Items like cream, cheese, or pasta wouldn’t catch my eye,” she noted.
Other users humorously speculated that the child might have used the bottles for other purposes, yet agreed it was a harmless situation. “This is the best possible outcome for this scenario,” a commenter remarked.
“She thought I would be upset about using all the San Marzano tomatoes,” the mother shared, “and she was right. I had other plans for those.”
Unveiling the World’s Best Pumpkin Beer: A Deep Dive into the World Beer Cup Winner
The world’s best pumpkin beer is brewed in Texas according to the World Beer Cup.
Pumpkin beer. Few pairs of words are quite as divisive in the craft beer movement—and arguably craft beverages at large. For haters, pumpkin beer is the pumpkin-spiced latte of the beverage world—a symbol of fall more terrifying than any skeleton decoration. These critics see pumpkin ales as basic beers designed for the masses rather than connoisseurs. On the other hand, fans—and there are still many among us—look forward to the style that lets brewers explore ingredients and that, when done well, creates a well-balanced fall-forward brewing option.
A decade or so ago, it seemed like almost every brewery was unveiling a pumpkin beer around this time of year, and sales from pumpkin beer and other fall seasonals peaked in 2015 at $1.2 billion. After that, the style was in decline for a few years but remained a big market force overall. However, according to some beer industry observers, pumpkin beers are starting to make a comeback.
I tend to fall somewhere in between the pumpkin beer haters and the lovers. Every year, I really enjoy one (or maybe two) pumpkin beers a lot. This beer or two gives me a fun taste of fall and unusual beer ingredients. If I drink any more than that, even if it’s a great pumpkin beer, it is too much for me.
Even so, I’m always interested in award-winning beers in any style. That’s why I took notice earlier this year when the judges at the World Beer Cup, one of the world’s most prestigious beer competitions, blind taste-tested dozens of pumpkin beers and crowned three as the world’s best for 2024. The winner’s podium included beers from Texas, Washington, and Denver, but the competition is open to beers from around the world and receives many international entries. You can be assured that these pumpkin beers are not the overly sweet, unbalanced variety but instead represent everything a pumpkin beer can and should be.
Here’s a closer look at these award-winning pumpkin beers.
To brew this gold medal-winning pumpkin beer, the team at Karbach Brewing Co. combines Munich and caramel malts with real pumpkin and pie spices including pumpkin pureé and pumpkin pie spice (made with cinnamon, allspice, ginger, nutmeg, cloves, and mace.) This lager mix is then aged in the brewery’s cellar for 4 weeks. The process is designed to create a seasonal beer that delivers all the flavors of pumpkin pie. Whether you want to take a “bite” probably depends on your preexisting feelings toward pumpkin beer.
I love a good pun-inspired beer name, and this one sure delivers on that front. But it’s more than a clever name. Per the brewery’s tasting notes, Ryes of the Pumpkin King is an oatmeal brown ale “brewed with pumpkin puree and rye malt and then cold steeped on cinnamon, ginger, nutmeg, and allspice.” The result is meant to be smooth and complex, welcoming the fall season.
A pumpkin twist on the River North Brewery’s barleywine, this beer means business. Its 11.4% ABV is hefty by any standard, and particularly striking for a pumpkin beer, which generally features lower alcohol content. While I haven’t tasted this beer myself, the combination of pumpkin and barleywine seems intriguing and distinct from the typical pumpkin beers available.
Tito’s Vodka Switches Distributor to Fifth Generation in South Korea
US distillery Fifth Generation has partnered with South Korean corporation HiteJinro to distribute its Tito’s Handmade Vodka in the Asian markets.
Previously, Tito’s Handmade Vodka was distributed in South Korea by the local company Fundrink Co.
“HiteJinro has broader direct account management, deeper market penetration, and greater exposure across all distribution channels,” stated John McDonnell, the international managing director for Tito’s Handmade Vodka.
While McDonnell did not reveal the specific details of the agreement with HiteJinro, he did share some strategies for the vodka brand’s future under this new partnership.
“We’re particularly focusing on bars and restaurants that are more cocktail-driven, specifically those that are frequented by Westerners and US military,” he told Just Drinks. “Our initial focus is on Seoul and Busan.”
HiteJinro’s presence in South Korea means the soju distiller is contracted to distribute for a number of international beverage-alcohol businesses in the country.
The company’s deals include tie-ups with Carlsberg for Kronenbourg beer, with La Martiniquaise-Bardinet for Cutty Sark whisky and Casa Komos Brands Group for its Tequila brand Komos.
According to the HiteJinro website, the group also distributes La Martiniquaise-Bardinet’s Poliakov vodka brand in South Korea.
McDonnell refrained from stating a specific price for Tito’s Handmade Vodka in South Korea, but mentioned it is “perfect for premium cocktails” in that region. He highlighted a trend where Gen Z consumers are increasingly favoring cocktails.
According to the Texas distiller, the corn-based vodka is distributed in over 150 markets internationally, with a presence in Asian markets such as Indonesia and Thailand. McDonnell expressed optimism about South Korea potentially becoming their top market in Asia if their expansion plans succeed.
The article titled “Fifth Generation switches South Korea distributor for vodka brand Tito’s” was initially authored and released by Just Drinks, owned by GlobalData.
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