September 2024 163
Europe’s Strategy to Combat Declining Wine Sales: A Detailed Plan of Action
17-Sep-2024
– Last updated on
17-Sep-2024 at 09:38 GMT
Grape and wine producers confront significant obstacles due to increased production costs, and labor shortages are intensifying these challenges.
The impact of climate change compounds these issues, with elevated temperatures and more frequent extreme weather events disrupting the timing of harvests, the quantity of crops, and the quality of grapes. Such alterations make agricultural planning highly difficult, and in some cases, lead to devastating losses. Notably, global wine production in 2023 fell by 9.6% due to severe climatic conditions(source).
France, Italy, and Spain, the leading global wine producers, collectively account for nearly half of the world’s wine output. The production figures for 2023 highlight the varying impacts of these challenges. France saw a production increase of 4.4%, whereas Italy and Spain experienced significant declines in production, 23% and 22% respectively(source).
And wine is in a long-term structural decline. The category has always relied on older drinkers, and has done little to attract younger drinkers who are much more interested in trending categories such as RTD alcohol and craft beer.
And, in general, alcohol is increasingly under fire as trends shift towards health and wellness – leading to what CEEV calls the ‘demonization of wine’ in health policy. The result is that supply and demand simply don’t match up.
The decline in consumption – along with disruption of trade exchanges from geopolitical disputes and trade conflicts – has created uncertainty in the world wine trade: a big issue for an industry that enjoyed €17.9bn worth of exports in 2022-2023.
This month, the European Committee of Wine Companies (CEEV) participated in a high-level meeting on the future of wine policy with the European Commission: setting out its vision to tackle the challenges facing the wine sector and its key proposed solutions for long-term sustainability.
The effectiveness of solutions for challenges in the wine industry depends on the operations and regulations of wine markets. The approach is dual-pronged: enhancing the competitiveness and adaptability of wine businesses to market demands, and bolstering their resilience against climate related challenges through mitigation and adaptation strategies.
“The EU wine sector faces both long-standing and immediate challenges,” said Mauricio González-Gordon, President of CEEV. “This meeting was critical for strategically discussing the future of EU wine policy. We appreciate the Commission’s efforts in initiating this. The future of the EU wine industry depends on operators who are dedicated to sustainable and continued growth, and it’s important that EU policies support and prioritize these operators.”
There are complex issues in the industry. One significant issue is finding the balance between preserving traditional wine making practices and innovating to meet the needs of newer generations.
One solution might be to enhance the flexibility of geographical indications, which are usually very restrictive, to allow for easier adaptation to climate changes.
Or it might involve revising the production and labeling standards to effectively include dealcoholized, partially de-alcoholized wines, and aromatized wine products, thereby aiding the expansion of no and low alcohol wine options.
There’s another complex issue – perhaps even more challenging to address – which is to discern the role of wine in a society where negativity towards alcohol is growing. The CEEV suggests that addressing this involves distinguishing the harmful effects of alcohol abuse from the moderate consumption of wine.
Yet, the primary focus of the CEEV’s varied policy objectives is to reduce the bureaucracy that vineyards, wineries, and others in the supply chain deal with. Notably, 99% of wine producers in the EU are small or medium-sized enterprises, which are more susceptible to being burdened or confused by diverse and evolving regulations.
Access the CEEV’s policy documents here.
To secure the future of EU wine companies, CEEV proposed a range of policy priorities.
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Wolves Whiskey Launches Its Premier Flagship American Single Malt
Wolves Whiskey
Wolves Whiskey is debuting its first flagship American single malt, marking a significant transition for the brand from producing limited editions to offering a year-round product. This new release represents a key moment for the California whiskey maker as it aims to establish itself as a major contender within the emerging American single malt category.
American single malt sales have been on a tear for the last few years, prompting even the biggest of the big American whiskey giants like Jack Daniel’s, Bulleit and High West to release their own single malts. The American single malt whiskey market is currently estimated to be around $300 million, which compared to the overall American whiskey market valued at more than $9.2 billion might seem fractional, but it’s nothing to ignore.
Wolves Whiskey president Jennifer Marks, whose resume includes experience at Moët Hennessy, Pernod Ricard and AMASS Brands, describes this launch as a natural progression for the brand, which was founded in Los Angeles in 2017.
“The creation of the American single malt category opened a window of opportunity for new, distinct expressions of American whiskey,” Marks tells Forbes. “For us, that meant creating a liquid representative of the American West which, as a region, is a perfect mix of our traditions and innovation. We see our whiskey as appealing to anyone with that same sense of adventure, whether they are a new enthusiast or a traditional whiskey lover.”
American single malt is a whiskey made entirely from malted barley, distilled at a single distillery in the United States, and aged in new or used oak barrels. It must adhere to specific guidelines, including being distilled to no more than 160 proof and bottled at a minimum of 80 proof.
Wolves’s take on American single malt whiskey was aged for five years in California wine barrels in the Arizona heat before being finished in aged Cognac casks.
“The concept of secondary maturation has always fascinated us,” Marks says. “The whiskey industry’s growing embrace of this technique presented an opportunity and a path to create something special in the space. Our paramount concern was to maintain the integrity of the base whiskey, using secondary maturation as a tool to enhance, not mask, its original character.”
The whiskey described possesses a complex and rich flavor profile, featuring nuances of ripe red fruit, honey, and spiced oats.
“We opted for a Cognac finish to achieve a blend that is both gentle and bold,” Marks explains. “Cognac is known for its aromas of dried fruit, caramel, honey, and toffee—elements that we felt would perfectly enhance our blend.”
The design of the whiskey packaging drew inspiration from the rugged allure of the American West, crafted to convey a contemporary yet timeless aesthetic.
“Our goal was to narrate the brand’s story via our packaging choices, which are both bold and unconventional, from the deep Pacific hue of the label to the prominent, vertically oriented wordmark,” Marks comments. “In tribute to a wolf’s notable spatial memory, we incorporated topographical linework that was blind embossed on the label. It’s a subtle, yet pivotal, element of design that narrates a broader story about the diverse landscapes of the Western coast, and natural age symbols like tree trunk rings.”
Marks emphasized the importance of valuing their loyal customers by informing them first about the new launch through their allocation list, consistent with the brand’s commitment to its roots in local craft distilling.
“Our focus on consumer preferences extends beyond our products. We are genuinely interested in their other likes such as drinks, dining places, and travel destinations,” she stated.
As Wolves Whiskey begins to offer products year-round, Marks mentioned that the brand will continue adapting based on consumer trends and will retain its high-quality collaborations and limited edition releases. The new Wolves Whiskey American Single Malt will retail at $90 per bottle, a significant shift from their previous limited editions priced between $220 and $305.
“Consistency is crucial in our approach to establishing a luxury brand,” Marks commented. “This involves a deep commitment to our product, investing in our brand for the long term, maintaining creative freedom, and dedicating time. It’s a disciplined investment we are enthusiastic about.”
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Tree House Brewing Company Opens New Carryout Location in Boston: Say Goodbye to Long Drives!
Tree House beer, traditionally a specialty brew only accessible to those willing to journey to its Central Mass. brewery to purchase it, has further expanded its reach with a new pick-up point at the Prudential Center.
The brewery based in Charlton introduced an indoor pop-up and a curbside drive-through service at the Prudential Center’s garage, enabling customers to collect cases without exiting their vehicles. Both services commenced last weekend on a trial basis, a company announcement revealed. Tree House Brewing Co. also maintains an outdoor taproom at the Prudential’s South Garden.
Established in 2011, Tree House Brewing does not distribute its beers through retail stores. Instead, it has been growing beyond its Central Massachusetts origins, inaugurating a new outlet in Tewksbury with a unique Tree House-owned golf course last year—details here. The company also has locations in Sandwich, Deerfield, and Woodstock, Conn., and is preparing to open a new venue in Saratoga Springs, N.Y.
Previously, only the Tewksbury site offered the convenience of a curbside pickup service, as mentioned on their website.
Tree House is introducing a new Boston-themed craft beer named “Hello Boston.” However, those eager to try this specialty IPA will need to make their way to the Prudential Center, as this brew will only be available at their Back Bay location.
“Tree House is honored to be rooted in New England and especially proud to represent Massachusetts,” the company stated on social media. “We began with a burst of passion and optimism in 2011, and we’re excited to bring our offerings to Boston with a pop-up location in the bustling heart of the city at the Prudential Center.”
The pop-up will initially operate on Fridays and Saturdays, with plans to soon expand its hours. The goal is to open daily from 11 a.m. to 8 p.m. For curbside pickup, customers should place their orders online and arrive at the designated garage at their selected time.
Camilo Fonseca can be reached at camilo.fonseca@globe.com. Follow him on Twitter @fonseca_esq and Instagram @camilo_fonseca.reports.
Broward Mall to Host Sweet Extravaganza with Rum Cake and Caribbean Black Cake Fest
Welcome to “Small Bites,” a feature from the South Florida Sun Sentinel focused on brief news snippets from the food and beverage industry. Perfect for those moments when a lengthy article is too much, but a tasty morsel of information will do. Enjoy your nibble of news!
WHAT: It’s an event that promises to tantalize your taste buds.
The third annual Rum Cake and Caribbean Black Cake Fest is set to take place again at the Island SPACE Caribbean Museum located in the Broward Mall in Plantation. This gathering will feature a range of rum cakes reflecting the diverse Spanish, French, and Dutch Caribbean traditions, in addition to the much-loved dark fruit and plum puddings, commonly known as black cakes.
Attendees are welcome to sample these delights and then buy slices or entire cakes. Orders can also be placed for upcoming festive occasions such as Thanksgiving and Christmas. While there, guests have the opportunity to explore the museum which showcases exhibitions and artifacts highlighting Caribbean culture and history.
“Rum cake and black cake are quintessentially Caribbean foods. They are a genuine cultural connector of all our nations,” says Island SPACE board president Calibe Thompson. “This was one of our best-attended annual events in 2023, and we expect it to grow more each year. People have an amazing time enjoying the entertainment and togetherness vibes.”
WHEN: 2 to 6 p.m. Sunday, Oct. 20
WHERE: Island SPACE Caribbean Museum in Broward Mall, 8000 W. Broward Blvd., No. 1202, Plantation
COST: $15 in advance; $20 at the door
INFORMATION: 954-999-0989; islandspacefl.org
EXTRA TIDBITS:
Unleashing Flavor: How Garlic-Infused Vodka is Revolutionizing Savory Cocktails
Vodka, naturally nearly tasteless, serves as an ideal base for infusing flavors such as garlic. Historically, this practice has been quite common in Russia and Poland, where vodka has been flavored with a variety of herbs, vegetables, and botanicals for centuries. Among the popular variants, Russian bison grass vodka is particularly noted for its distinctive vegetal taste and potential health benefits. Despite the availability of Flavored vodkas in stores, creating your custom infusion at home is simple. For garlic lovers, preparing garlic-infused vodka can offer a delightful new twist to be enjoyed neat or in a flavorful cocktail. A good guideline is to add a whole head of garlic per liter of vodka. You have two main methods to choose from, both yielding delicious results.
Firstly, select a high-quality, smooth premium vodka. For the initial method, start by peeling and slightly crushing each clove of garlic. Insert these cloves into your vodka bottle, secure the cap, and shake well. Store this in a cool, dark environment for a minimum of two days, shaking the bottle daily. After two days, taste the infusion and decide if the garlic flavor meets your preference. For a more intense flavor, continue the infusion process for a couple more days, tasting daily until satisfied. Once perfect, strain the vodka using cheese cloth into a jar, discard the garlic cloves, and return the vodka to its original bottle.
Explore more at 13 Liquors Your Home Bar Should Have
The second method involves pouring vodka into a Mason jar and adding sliced garlic. Allow the garlic to infuse for 24 hours before straining the mixture with a coffee filter to remove the solids and returning the vodka to its bottle. If the flavor is too mild, allow it to infuse longer until it achieves the desired intensity. For those who find raw garlic too overpowering, roasting the garlic before infusing can yield a milder, sweeter result. After perfecting garlic vodka, consider experimenting with other flavors like basil, ginger, rosemary, or even habanero for a spicy kick.
Once you’ve crafted your “vampire defense” vodka, consider the best cocktails to pair it with. A savory direction seems fitting. This garlic-infused vodka will certainly spice up a classic Bloody Mary and its Canadian relative, the Bloody Caesar. Swapping in garlic vodka in place of regular vodka could also turn the James Bond-inspired Vesper Martini into something extraordinary. Given that garlic is a typical ingredient in dill pickles, it’s an intriguing idea to create a Pickle Martini using garlic vodka. A Dirty Martini, which can be made with either gin or vodka, would taste great with the addition of garlic-infused vodka, enhancing its blend with olive juice.
Read the original article on Tasting Table.
Unlocking Flavor: How Garlic-Infused Vodka is Revolutionizing Savory Cocktails
Vodka, known for its almost neutral flavor, is the ideal base for garlic infusion. The tradition of infusing vodka with various ingredients such as herbs, vegetables, and botanicals goes back centuries in Russia and Poland. In particular, Russian bison grass vodka is celebrated among mixologists for its unique vegetal taste and potential health benefits. While commercially available Flavored vodkas are common, creating your garlic-infused version can be a delightful project. Garlic enthusiasts will appreciate using one whole head of garlic per liter of vodka and can choose from two effective infusion methods.
For optimal results, start with a high-quality premium vodka. One approach involves peeling the garlic cloves, lightly crushing them, and then inserting them into a vodka bottle. After sealing and shaking the bottle, store it in a dark, cool space. Shake it daily for at least two days. Test the flavor after two days and extend the infusion for more robust garlic flavor if needed. Finally, strain the vodka using a cheesecloth and remove all garlic solids before pouring the vodka back into its bottle.
Discover more: 13 Liquors Your Home Bar Should Have
An alternative method involves placing vodka and sliced garlic in a Mason jar, allowing them to sit for 24 hours. Strain the mixture with a coffee filter to remove the solids then taste and adjust the infusion time as necessary for a stronger flavor. Toasting the garlic beforehand can mitigate its intensity, giving a milder and sweeter result. Once proficient with garlic, experimenting with other ingredients like basil, ginger, rosemary, or even habanero could provide exciting new flavors.
Now that you’ve made your “vampire defense” vodka, what are the best cocktails for it? Savory is probably the way to go. The garlic-infused vodka would definitely give a kick to a classic Bloody Mary and its Canadian “cousin,” a Bloody Caesar. Substituting the plain vodka for garlic vodka would also make the James Bond-inspired Vesper Martini a killer. Garlic is often used in dill pickles, so it seems a natural extension to make a Pickle Martini with garlic vodka. The Dirty Martini can be made with either gin or vodka, and pairing the cocktail’s olive juice with garlic vodka would be delicious.
Read the original article on Tasting Table.
Tech Meets Tradition: The Revolutionary Journey of ‘The World’s First Spirits Brand’ to Embrace Accessible QR Codes
Ketel One is putting accessible QR codes on the packaging of its products.
It turns out, food labels can be accessible too.
Vodka maker Ketel One on Monday announced it’s “the world’s first spirits brand” to incorporate accessible QR codes onto its packaging. The company said this endeavor is rooted in inclusivity, noting it makes its vodka more accessible to people who are Blind and low vision. The products are scheduled to be on store shelves later this month.
Notably, the New York-based Ketel One said in its press release the accessible QR codes are detectable by so-called “class-leading accessibility apps” such as Microsoft’s Seeing AI and Be My Eyes. The codes were created by mixed reality company Zappar in collaboration with Britain’s Royal National Institute of Blind People (RNIB).
In an exclusive interview prior to the recent announcement, Zappar’s marketing chief, Dave Mather, shared that his company is focused on enhancing the way people interact with food packaging. He expressed the belief that everyone should have equal access to such information, deeming it a fundamental right. According to Mather, the project started approximately three years ago when Unilever and RNIB began exploring ways to make QR codes more accessible for individuals with disabilities, as Unilever was incorporating them into food labels by the billions. He noted the challenges due to limited space on labels and highlighted Zappar’s role in using their expertise in color schemes and scalable scanning technologies. Mather mentioned in reference to a press release by Ketel One that Zappar’s technology allows QR codes to be scanned from a distance, enabling accessibility tools on smartphones to vocalize the content encoded within the QR code. He credited RNIB for playing a crucial role by offering specialized advice and conducting research to understand not just the technological challenges but also how to present information in a way that is easily understood.
Mather emphasized the growing trend of QR codes and the importance of making them accessible. He discussed the collaborative efforts between Ketel One, Zappar, RNIB, and others as a realization of this need.
Mather added, “There’s a movement towards QR codes on products. By aligning with purpose-driven brands and legislative changes, and working with innovators like Ketel One and Diageo, we have the chance to drive significant impact. Opportunities like this don’t come often… it’s an exhilarating time. This is just the beginning. There’s much more to do, but the prospects are promising.”
Sam Salameh, the Vice President of vodka at Diageo North America, shared Mather’s sentiments.
“At Diageo, we’ve always been driven by innovation and a desire to elevate every consumer’s experience,” he said in a statement provided to me. “When the Nolet family came across this incredible technology over two years ago, we knew it could be a game-changer. By adding AQR technology, we’re not just enhancing the convenience and premium quality of our cocktails, but we’re also working to make them more accessible to everyone. It’s a natural next step in our commitment to delivering exceptional products that cater to all consumers of legal drinking age.”
Salameh continued: “We believe that our products have the power to bring people together, whether it’s for special moments or everyday enjoyment. Implementing AQR technology into Ketel One was an easy decision for us—it allows us to offer a more inclusive shopping experience for consumers who are blind or have low vision. It’s about creating a world where everyone can interact with and enjoy our premium brands.”
When asked about feedback, Mather told me the response to these accessible QR codes because “we’re moving the needle at all.” He acknowledged that viewpoint is a low bar, as it represents a sad state of affairs for inclusivity—but it’s notable nonetheless. People in the blind and low vision community, he said, are ecstatic because the technology enables them to shop with agency and autonomy and live independently.
“I think that sense of empowerment and access that information is incredibly compelling,” Mather said. “We know that to be true. I think that’s a really interesting thing as well.”
Looking towards the future, Mather said the retail environment is ripe for disruption in terms of how to make them more accessible to the disability community. Common tasks like moving about different aisles, he said, can be augmented with the kind of technology used to build the QR codes. Mather was cagey about an in-progress partnership around this idea, but was enthused about what he and team are working on. As to accessibility generally, Mather said it’s an area that Zappar is “extremely passionate about” and that the company is fortunate to work with partners like Unilever and Diageo who are similarly impassioned. The plan long-term. Is to keep engaging with the disability community with the mission of serving them to the best of their abilities, because Mather reiterated the notion that access to technology is a fundamental human right. QR codes may seem like small details to the masses, but making them accessible turns the profundity meter up significantly.
“If enough people do enough meaningful things in the world, then change can happen,” Mather said.
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Revealed: The Top Bourbon from the 2024 IWSC American Whiskey Judging
Two glasses of bourbon clink together in celebration. At the recent IWSC American whisky Judging, four American whiskeys captured Gold Outstanding medals.
The International Wine & Spirits Competition (IWSC) bestowed Gold Outstanding medals on four American whiskeys, while 23 others received Gold medals during the North American whiskey judging. This event, taking place in Kentucky during the week of September 9th, was the first of its kind to be held in North America by the IWSC. Over 300 whiskey expressions earned medals, with the four top medalists each scoring notable 98/100 points.
The standout bourbon, and sole recipient of a Gold Outstanding medal, was Kentucky Peerless Distilling Company, Toasted Kentucky Straight Bourbon Whiskey, No-Age Statement, 55.5% ABV, 750 ml.
According to the official IWSC Judging Panel, this whisky was rated as “outstanding,” highlighting its exceptional qualities.
… opens with captivating aromas of rich oak integrated with vibrant orchard fruit and warm cinnamon. The palate reveals layers of caramel, delicate nuttiness, and a hint of pepper, all enveloped in a creamy embrace. A wonderfully extended finish with complex notes of both grain and barrel.
These results supplement an earlier judging of American whiskies in June in the United Kingdom.
The top American rye whisky was Bulleit Frontier Whiskey, Bulleit Rye 10 YO American Straight Rye Whiskey, 45.6% ABV, 750 ml.
The IWSC Judging Panel described the whiskey as featuring aromas of:
rich caramel and warm leather with whispers of green tea and lively cinnamon spice. A velvety mouthfeel reveals layers of dark cherry and blackcurrant, leading to a bright, chocolate-orange finish and delightful rye spice.
The top-ranked blended whisky was Coors Spirits Co., Five Trail Barrel Proof Batch 003 Blended American Whiskey, 58.1% ABV, 750 ml. Coors Spirits, a subsidiary of the Colorado-based beer titan, has been steadily winning awards in international spirits competitions.
The IWSC Judging Panel described the whisky as featuring:
Big enticing aromas of malted cereal, sweet creamy milk chocolate and crisp red berries. The deliciously silky palate drips with the flavors of candied spiced nuts. A gorgeous mouthfeel that boasts a satisfyingly velvety finish.
The top American Single Malt was Virginia Distilling Company, Cabernet Cask Select American Single Malt Whiskey, 46.5% ABV, 750 ml.
The IWSC Judging Panel described the whisky as:
Solid, well-crafted, and well balanced. The nose reveals a captivating medley of savoury herbs and subtle vegetal notes, inviting exploration. On the palate, vibrant red grape and raisin harmonize beautifully, culminating in a smooth, well-integrated finish that lingers delightfully.
Fourteen bourbon expressions won Gold medals. The list of winners included familiar names and newer craft distillers, with several unexpected victors among the Gold medal recipients.
Ammunition Wine & Whiskey, Ammunition Straight Bourbon Whiskey; Garrard County Distilling Company, All Nations Kentucky Straight Bourbon Whiskey; Lawrenceburg Bourbon Company, One Cask Kentucky Straight Bourbon Whiskey; Heaven Hill Distillery, Elijah Craig Barrel Proof C923 Kentucky Straight Bourbon Whiskey; Nelson’s Green Briar Distillery, Reserve Bourbon; 15 Stars, Triple Cask II Kentucky Straight Bourbon Whiskey; and Luxco – Ross & Squibb Distillery, Remus Gatsby Reserve 15 Year Old Straight Bourbon Whiskey;
Elgin Distillery, Arizona Straight Bourbon [Rye 24%], was one of the few non-Kentucky or Tennessee-based distillers to win a Gold medal, as was TX Whiskey, TX Straight Bourbon Whiskey.
Also winning a Gold medal was Peg Lake Porker Spirits, Tennessee Straight Bourbon Whiskey White Label; Blue Run Spirits, Blue Run Reflection II Kentucky Straight Bourbon Whiskey; Blanton Distilling Company; Blanton’s Straight From The Barrel Single Barrel Kentucky Straight Bourbon Whiskey; O. H. Ingram River Aged Whiskey, 2024 Flagship Kentucky Straight Bourbon Whiskey; World Whisky Society, Doc Holiday; and Kentucky Peerless Distilling Co., High Rye Bourbon Kentucky Straight Whiskey.
See the IWSC website for a complete listing of all of the medalists.
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Exclusive Release: Special Fynoderee Rum Edition Set for Removal from Tower of Refuge
11 barrels of ‘Refuge Manx Rum’ have been securely stored at the iconic monument for nearly a year
Recently, a team from The Fynoderee Distillery welcomed Lieutenant Governor, His Excellency Lieutenant General Sir John Lorimer, Lady Lorimer, and their guests at Conister Rock to examine the 11 barrels of Fynoderee’s maturing Refuge Manx Rum, placed within the Tower of Refuge last September.
The Refuge Manx Rum represents the peak of a fundraising collaboration Fynoderee launched with the RNLI to honor the Isle of Man’s significant contribution to establishing the lifesaving organization by Sir William Hillary 200 years ago.
The visitors at the Tower sampled the new rum directly from the barrels, (which at 45% ABV certainly warmed the bones), and were briefed on the intricate process involved in crafting this unique rum at Fynoderee’s distillery in Ramsey.
They were also briefed on the impressive logistical feat of manoeuvring the heavy barrels into position and safely securing them for what has been nearly a year under lock and key inside the iconic monument.
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Fynoderee Distillery’s head mixologist, Ryan Corlett, was present to craft ‘Refuge Rum Old Fashioned’ cocktails, which were savored on the shingle beach facing the tower.
As the tide climbed, Ramsey harpist Arabella Ayen played Manx music for the gathered guests, marking possibly the first time music was performed on Conister Rock.
Fynoderee co-founder Tiffany Kerruish expressed: ‘We are very grateful to His Excellency and Lady Lorimer for their enthusiasm and backing of this venture, thus we were thrilled to host them on this outing, enabled by Jason Flemming and Phil Adams of Sea Eagle Rib Charters.’
“What began as Paul’s quirky concept has, thanks to the cooperation of numerous contributors, advanced to the point where we now relish the outcomes of our hard work.”
“As anticipated, spending a year in the Tower’s moist, saline-rich stonework has endowed the dormant spirit with a rich, historic nautical essence, creating an exceptional and savory golden Manx rum characterized by notes of toasted oak, vanilla, salted caramel, and bourbon.”
“We are nearing the announcement of the pre-sale for our historic, limited edition ‘Refuge Manx Rum’. We encourage everyone interested to subscribe to our newsletter to receive early notifications.”
Paul Kerruish further noted, “The forthcoming tasks remain daunting – what was stored in the Tower must now be removed, and we have plans to extract the barrels in the next few weeks.”
‘They will be brought back to the distillery in Ramsey for disgorging, cutting to a bottling strength of 45% abv, bottling, and then labelling.
‘We are going to be presenting Refuge Manx Rum in bespoke individual wooden crates with a commemorative booklet.
‘20% of all sales will be donated by Fynoderee to the RNLI so we really hope that the public will get behind us and make Refuge Manx Rum the Christmas present of choice for 2024.’
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Nationwide Beer Shortage Looms: Price of a Pint Expected to Soar Due to Grim Weather Conditions
It is feared farmers will only be able to supply around a fifth of their usual turnover this autumn, potentially causing a price increase for beer drinkers as a result of one of the worst harvests in decades.
The price of a pint of beer is expected to rise significantly due to a disappointing summer affecting crucial crop yields.
The UK is anticipated to record one of its most disappointing harvests, with a lack of sunshine leading to poor yields of wheat. Farmers may achieve only about 20% of their standard autumn turnover. Experts suggest that England might experience one of its three worst harvests since records started in 1983.
The acreage planted with wheat has decreased by almost 10%, and two-thirds of British farmers report financial losses. During the winter and spring, excessive rainfall waterlogged many fields, destroying sown crops and preventing further planting. Mike Wilkins, a Wiltshire arable farmer who lost about half of his yield, spoke to the BBC, stating, “We have lost thousands and thousands of pounds this year, it has been catastrophic.”
According to Farmers Weekly, UK cereal output is anticipated to decline by more than 3 million tonnes compared to the five-year average this season, marking 2024 as one of the poorest harvests in recent decades. New analysis of government data illustrates the significant impact that prolonged periods of heavy rainfall had on the planting and growth phases, resulting in an estimated 13% decrease in yields for crops like wheat, winter and spring barley, oats, and oilseed rape.
This situation is also affecting brewers, leading to increased production costs for beer, which are likely to be passed on to consumers. This, coupled with ongoing inflation, is expected to drive up the average cost of a pint once more. The Morning Advertiser, a publication dedicated to the pub trade, reported these trends after conducting a reader survey. It noted that the current average price of a lager in London stands at £5.59, which is 80p more than the national average.
The data also highlights a distinct North-South price divide within the UK. There exists a mid-country “belt” that generally offers more affordable lager prices. In areas like the Midlands and Wales, the average price is noted at £4.74, which is less expensive compared to the southern regions, the North West, and Scotland. However, the most cost-effective pints are found in the North East, where the average cost is £4.56.
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