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Discover the $18 Glass That Keeps Your Wine Chilled to Perfection
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For many people, a breezy summer night with a glass of wine is the perfect evening, but there are still a few ways it can go wrong. Sure, all wine is good wine, but no one really likes a warm glass of white wine, especially in the summer heat. Plus, even if the wine is cold, then there’s the problem of condensation, which can make a glass difficult to hold comfortably.
Finally, there’s always the possibility of the worst scenario of all: A fun night being interrupted by a shattered wine glass on a patio or backyard deck.
All of this is exactly why so many people can’t stop talking about these Host wine freeze cooling cups. They’re easy to grip, keep wine cold (no ice cubes required) and they never, ever break. With more than 2,500 reviews (and a 4.5-star rating), just reading a couple of the comments from happy customers about these will make you curious about these oh so convenient wine glasses. Here are just a few of them.
If you’re tired of your white wine warming up too quickly, these insulated glasses can make a significant difference. Forget about adding ice cubes to your Pinot Grigio. Each glass holds 8.5 ounces and is available in multiple colors, priced at $17.99 per glass.
Another typical problem with wine glasses on warm evenings is the condensation that makes them slippery. This increases the risk of spills, potentially wasting a good amount of wine. The addition of a silicone grip ensures the glasses are easy to hold. They also come in various colors, helping to keep track of each drinker’s glass.
Shattered glass is an instant buzzkill at any gathering. These glasses are completely shatter-proof, allowing you to enjoy your wine without the worry of breakage or the chore of cleanup after an accident.
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Hosting guests? Stock up on these 8.5-ounce beauties.
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Clarified vs. Infused Cocktails: Exploring the Art and Science Behind Each Technique
From methods to mouthfeel, garnishes to flavors, bartending jargon can intimidate even experienced bar-goers. Roll up with your friends to a cocktail lounge and you may encounter a menu featuring clarified and infused cocktail drinks. Before you order, let us guide you through common terms in the hospitality world so you can confidently choose your drink.
Bartenders wield a variety of techniques to craft delicious beverages for you to enjoy. Clarifying cocktails removes impurities from the alcohol, while infusions introduce new flavors. Understanding the difference will help you make a more informed choice between a clarified jungle bird and a gimlet with basil-infused gin, eliminating the need to consult your friend in embarrassment.
Read more: 13 Liquors Your Home Bar Should Have
When you see clarified cocktails on a menu, it signifies meticulously curated recipes. A clarified cocktail involves a meticulous process that removes particulates, resulting in a visually appealing, clean, and clear drink. Various methods are employed by bartenders to achieve this clarification, including centrifugation, freezing, and quick-gel techniques, as well as milk-washing, a technique dating back to the 1700s.
One of the most well known clarified cocktails is a milk punch. It involves combining brandy, a sweetener, juice, and whole milk to let the mixture curdle in the fridge. The clumpy liquid is strained, and the remaining concoction can be served. Clarifying a drink offers bartenders smoother liquids that can be combined with others for a more impressive finish. In addition to eliminating potentially cloudy or murky visual effects, clarification can also help slow oxidation, extending the overall shelf life without having to sacrifice quality or taste.
Infusing booze with ingredients may be an even older process, as people have added spices and nuts to alcohol since early civilization. This process allows bartenders to express their creativity as they craft original flavor combinations to be used in cocktails. Once ingredients are combined, the original spirit will take on some of the characteristics of whatever ingredients have been added.
Combining alcohol with herbs or roots and letting them mingle can result in a more flavorful outcome — and some pretty unique cocktail creations. While there are different ways to infuse alcohol with flavors from varied ingredients — maceration, sous vide, or nitrogen cavitation, for example — the finished result paves the way to an unexplored world of drink making. Once an alcohol has been infused, the flavored drink can lend unique dimensions to familiar cocktails. Infusing bourbon with dates can elevate an old fashioned, while Nutella-washed rum can help build a hot buttered rum that is difficult to set down. Have fun experimenting with infused concoctions you make at home, without needing to shell out cash at a local lounge.
Read the original article on Tasting Table.
Louis Latour: Celebrating Generations of Excellence in Burgundy Wine Making
Aerial view of Maison Louis Latour in Burgundy, France
There is something captivating about a business sustaining its independence for over two centuries. Established in 1797, the Latour family has carried on their legacy through twelve generations. They have acquired notable vineyards across Burgundy and have maintained enduring partnerships with vine growers. Located in the village of Aloxe-Corton, Maison Latour is now a prominent and noteworthy presence in this intricate wine region.
At the core of the Latour operation is a substantial negociant business that orchestrates the release of more than 150 different wines annually, presenting perhaps the most expansive single-company perspective on Burgundy available. Stretching from the limestone-rich soils of Chablis down through the Côte de Nuits and Côte de Beaune, and reaching the warmer granite terrains of Beaujolais, the company boasts a collection that beautifully reflects the distinct qualities of regional, village, and single vineyard terroirs. For many first-time Burgundy buyers, Latour’s offerings serve as an extensive introductory guide.
The recent launch of their village and Premier Cru wines has generated considerable excitement among their team, including director Florent Latour. “We’re extremely excited about this vintage. It includes both great volume and high quality, which comes as a welcome change following some challenging years,” he noted. The white wines are noted for their robust structure and the well-maintained balance between acidity and richness, with highlights including the vibrant, accessible Pouilly-Fuissé and the denser, opulent Meursault. The reds, sourced from places like Marsannay, Pommard, and Volnay, are praised for their elegance, ripe fruits, and spice.
View across the vines at Maison Louis Latour in Burgundy.
Across the board the Latours were pleased with 2022. “It was a lovely surprise. We had a hot, dry summer but it went cooler towards the end of August, allowing us to achieve that typical Burgundian balance.” Although there was concern during the intense summer heat, conditions played out positively in the end. With so many wines to oversee, that picture is far too simplistic; but, it is in the more challenging years that the strength of the Latour network shows.
Christophe Deola, who through his role at Domaine Louis Latour looks after the company’s 48 hectares of owned vineyard, including 27 hectares of Grand Cru, points out the importance of working together. “Those relationships are central to our being able to produce the highest-quality wines.” Although the company produces some exceptional wine from their own vineyards, ensuring the continuity of additional supply is a crucial aspect of the business. Florent Latour elaborates that “I’m the 11th generation, so what we bring to the table as a family isn’t always tangible. We work with many families and it’s our way of life to talk to the next generation. We’re always trying to be the solution and together we build the appellation.”
Densely planted vineyard parcels in Burgundy
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Sustainable agriculture is a curious subject in the Burgundy. At the top end of the trade, organics and biodynamics are the foundation of the region’s highly collectable fine wines. Nevertheless, the use of pesticides across the region is still disappointingly high. Growers may point to the viability of conversion, especially in light of recent vintage variation, but the concentration of surface area under vine here is so dense that individual farming decisions have repercussions beyond property boundaries.
Latour says, “we try to see beyond the parcel. My brother defended forests at the top of the hill. We try to go beyond talk of practices. We are heavily involved in local organisations. We understand that the solution always involves our neighbours.” He reminds us that you can’t deal with soil erosion on your own, and the company has created an organisation to increase biodiversity. “The idea is to preserve the whole landscape, but we’re always trying to improve. What comes out of the vineyard must go back in.” The deployment of solar and use of electric robots are also nudging the business in a more sustainable direction.
That ethos arguably extends beyond simply a respect for the environment, but also into the preservation of adjacent trades and traditions. “We’re the only company to operate our own cooperage”. Producing around 3500 barrels each year, half of which are used for ageing their own wines, and the other half exported around the world, it’s a sizeable operation. “When taking care of a multi generational business it is important to think about the future and never stand still. Experimentation is always taking place, but we also work on contingencies.”
Historic photo of Mason Louis Latour
“`
Critics have noted the rising costs of Burgundy wines, though there seems to be a market correction occurring. “The years 2020 and 2021 were phenomenal, with global demand soaring for Burgundy wines. Then, adverse weather reduced harvest volumes, which further drove up prices,” explains a representative from the industry. Nevertheless, Latour’s extensive selection can accommodate a range of budgets. “Our inventory includes everything from village wines to Premier and Grand cru at various price levels, which keeps Burgundy accessible,” they added.
For over three decades, Maison Louis Latour has established a robust presence in the U.S. market through its own subsidiary. Florent Latour highlights the importance of their distribution partnerships. “Visibility through volume sales is crucial, and we are fortunate to work with remarkable, longstanding partners such as Southern Glazer’s Wine & Spirits, M.S. Walker, and Touton Selection,” he remarks.
Cindy Leonard from Southern Glazer’s discusses their enduring association. “Since 1971, we’ve been privileged to represent and distribute these exquisite wines. Our relationship started with Mel Dick and the 10th-generation leader, Louis Latour. Under his son Louis-Fabrice, and now with Florent Latour and the new general manager, Eléonore Latour, we continue to expand our collaboration,” she says.
Eléonore Latour, representing the 12th generation, steps into a pioneering leadership role. Leonard accentuates the significance of this change, “Eléonore’s leadership is noteworthy, as she is among the first and youngest women to helm a major Burgundy house.” Florent Latour expresses their core expertise in Chardonnay, suggesting that each price point unveils a new aspect of Burgundy. His preferred selections include regional wines from Auxey-Duresses, Pouilly-Fuisse, Macon-Lugny, Chassagne, Puligny Montrachet, and the consistently admired Meursault.
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6 Perfect Cocktails to Elevate Your Tailgating Game This Season
Tailgating season is here.
Football fans are primed for gametime, and working on their favorite recipes for chili or wings. But while planning their dishes and transporting all that food, it’s also time to work on cocktails perfect for the occasion.
Bleacher Tea at Mordecai in Chicago.
At Mordecai in Chicago, the Bleacher Tea features bourbon, Montenegro, Earl Grey, lemon, white balsamic shrub, and sassafras. “The name Bleacher Tea is a nod to the bleachers at Wrigley Field, located right across from Mordecai in Chicago. This bourbon cocktail is delightfully fizzy, complex, and refreshing with earthy notes thanks to the white balsamic shrub and sassafras intending to inspire memories associated with baseball,” said Rena Long, Bar Manager at Mordecai.
Breakfast of Champions at Bar Stillwell at Loews Kansas City.
At Bar Stillwell at Loews Kansas City, this cocktail is made with Bloody Mary mix, Modelo Especial, Tajin rim and a fresh lemon. The cocktail was created by bartender and Chiefs fan, Anne Mercer, who wanted to make something in the classic Chiefs red and the perfect tailgate drink. “What a great way to start the season, and who doesn’t want to be a champion? Go Chiefs!” said Mercer.
Ray’s Lake Hour Frozen Rita at Ray’s Bar in New York City.
Ray’s Bar in New York City teamed up with Lake Hour, the canned cocktail brand by actor Wyatt Russell and producer Richard Peete to create Ray’s Lake Hour Frozen Rita. This cocktail is perfect for tailgating and pairs Lake Hour with a frozen mezcal margarita. “The Lake Hour-a-Rita at Ray’s in New York City is all about sharing good times. With its icy punch and bold flavor, it’s a hit. Special thanks to Carlos and Anna for the inspiration, Sweeney for the flavor combos (like the smoky Mezcal Mango Margarita and Watermelon Cucumber Lake Hour combo), Jack & Cousin Tommy for the vibes and Ben, Dylan & co. for serving them frosty. Matt Charles & Wyatt Russell are still tied for most Lake Hour-a-Rita’s drank in one night,” said Richard Peete, co-founder of Lake Hour.
Spiced Cherry Rum Runner at Rusty’s Lakeside Pub in Glasgow, Kentucky.
At Rusty’s Lakeside Pub in Glasgow, Kentucky, this cocktail is made with dark rum and fresh lime blended with Make & Muddle’s Spiced Cherry Vanilla and seltzer. “Cherry and lime go together like peanut butter and jelly! Adding rum to the mix takes this from a cocktail to a party!” said Jennifer Brian of Make & Muddle.
El Diablo at St. Paul Grill in St. Paul, Minnesota.
At St. Paul Grill in St. Paul, Minnesota, this cocktail is made with Codigo Tequila Blanco, Vida Mezcal, ginger syrup, Jamaican bitters, club soda, Creme de Cassis Float, and flamed rosemary garnish. “Get ready to elevate your tailgating game with a drink that’s as bold as your team spirit! This sweet, smoky highball, crafted with a winning combination of Tequila and Mezcal, is the perfect companion for those pre-game celebrations. The ginger and citrus add a refreshing kick that will keep you coming back for more. As you sip, the flavors build, just like the excitement before kickoff, leaving you with a smoky, fiery, yet sweet finish that’s as satisfying as a game-winning touchdown. Cheers to a drink that scores big at your next tailgate!” said Jacob Zimmerman, bartender.
Lion’s Tail at St. Paul Grill in St. Paul.
Also at St. Paul Grill in St. Paul, this cocktail is made with Woodford Reserve Bourbon, allspice, lime juice, Luxardo liqueur, Angostura Bitters, and flamed cinnamon stick garnish. “Add a touch of nostalgia to your tailgate with this savory cocktail, a timeless classic that’s evolved from its Prohibition-era roots. With a slightly burnt cinnamon stick, it brings back memories of holidays at Grandma’s house, where the flavors of Christmas and Thanksgiving filled the air. This drink isn’t just about savoring the moment; it’s about reliving those warm, festive gatherings right at your tailgate. Perfect for sharing with friends before the big game, it’s a cocktail that blends tradition with tailgating in the most delicious way,” said Wesley Winfield, bartender.
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Savoring Elegance: Unveiling Benriach 50, The Distillery’s Oldest and Most Exclusive Scotch Release
Distilled in 1966, this is the oldest scotch release ever from the famed Speyside distillery.
Earlier this summer we tipped you off to the news that Benriach, the celebrated Speyside producer, would be releasing its oldest and most exclusive expression to date: a precious bottling of single malt collected from a single cask that was originally filled all the way back in the 1960s. Now that it’s available on shelves, we’ve scored a taste of the juice and can happily report that it’s high on the list of best whiskies we’ve sipped all year. Here’s what it tastes like and how you can hope to score a bottle of the $25,000 liquid.
The Benriach 50 is an entirely unpeated malt that was laid into barrel on September 21st, 1966. It spent the entirety of its maturation in bourbon cask 2383. Over the ensuing decades, the auspicious cooperage sat patiently in the distillery’s Speyside warehouse imbuing all sorts of rich and over-ripened fruit into the whiskey within.
These specific characteristics aren’t at all out of the ordinary for the mark. Indeed, when it comes to house style, Benriach’s unpeated whiskies are admired for their rich fruitiness. But there’s something almost supernaturally synergistic about the way this particular cask enhanced its charge. The hand-in-glove between barrel and distillate is remarkable.
From the moment it’s poured, the distinctive 89-proof malt begins its sensory journey. It releases aromas of honey-soaked dates and sweetened cherries that fill the air. Upon tasting, a luxuriously smooth texture delivers these flavors, smoothly introducing notes of grapefruit zest with a bittersweet edge. Enjoy the lively taste as it gracefully fades into a long finish adorned with spiced, candied fruits.
As you savor each sip, it becomes evident that the timing of retrieval from the barrel was impeccably chosen. A delay could have disrupted its graceful equilibrium. With master blender Rachel Barrie at the helm, attributing the whisky’s balance and character to mere coincidence is unthinkable.
Rachel Barrie, a renowned figure in the Scotch whisky industry, commands the creation of spirits at Benriach. Although her tenure began only in 2017, her profound influence ensures that the 126-year-old distillery continues to excel in a contemporary setting, perhaps marking this creation as her definitive work.
Barrie asserts, “The Benriach 1966 Cask Aged 50 Years stands as our crowning achievement. Our craftsmanship in flavor cultivation is a legacy of our extensive history with a varied selection of international casks. Through our imaginative and investigative approach to whisky production, decades of experience have refined our capability to identify truly exceptional casks. This defines our artistry.”
And Barrie’s contribution is just one of many in its creation. The venerable fifty-year-old Benriach is elegantly encased in a crystal decanter, meticulously shaped by the renowned Scottish glass studio, Glasstorm. It is presented in an artfully crafted box designed by master craftsman John Galvin, taking inspiration from the varied collection of casks within Benriach’s traditional dunnage warehouses.
Here comes the challenging part: acquiring one of these bottles. The Benriach 50 was initially released in Asia in May 2024 and has gradually become available worldwide, with merely four bottles making it to the U.S. markets this summer. Chances are slim that you’ll find this rare item on the shelves of your local liquor store. The most effective strategy might be directly contacting Benriach to connect with their private client team.
While waiting, you might consider the Benriach 25, which showcases much of the signature style of the house. It benefits from aging in a mix of sherry casks, bourbon barrels, virgin oak casks, and Madeira wine casks. Priced at $360 a bottle, this is a more accessible option for savoring a well-aged single malt, unlike its $25,000 senior counterpart.
Benriach 50 is a contemporary work of art, crafted over half a century.
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Exploring Esters: Understanding Their Role in Home-Brewed Beer
When assessing a beer’s quality, home-brewers will often speak of esters. But what exactly are esters, you may wonder. Esters are the fruity sweet aroma you experience when selecting the ripest carton of strawberries, for example. In beer, esters are created during fermentation when alcohol reacts with organic acids to create fruity aromas — though they can also be introduced by adding fruit to the brew.
Esters are naturally present in flowers and fruits, and chemically derived esters are used in flavorings and aromas in many foods and household products. That lemon-scented dish detergent you just used likely got its pleasant smell from esters. And the delightful aromas in esters are an all-important component for some styles of beer.
Perhaps you want to make the perfect beer to bring to a barbecue that’ll pair well with everything. Or you want to make a strong lager for some grilled mesquite beer brats. No matter what your plans, be forewarned: When brewing beer, esters can be a blessing or a curse depending on the style you intend to make.
Read more: 10 Of The Healthiest Beers You Can Drink
Introducing esters into beer without the use of fruits is a deliberate decision in crafting specific beer types such as German wheat beers, hefeweizens, Belgian pale ales, English bitters, and strong lagers. When produced, esters impart flavors and aromas perceived by beer experts and enthusiasts as citrus, fruity, or reminiscent of banana, pear, apple, and even bubble gum. These characteristics are integral and expected in these beer varietals.
However, esters in home brewing need careful management to avoid undesirable tastes. Flavors akin to solvents, plastics, heavy perfumes, or acetone can result, which are generally unpleasant. Moreover, while fruity tastes might enhance some beer styles, they are inappropriate and unwanted in others; for instance, an American pilsner should not exhibit such sweet or fruity notes.
Brewing is both a craft and a science. The American Homebrewers Association explains that ester production can be influenced by wort composition, choice of yeast, and the conditions under which fermentation occurs. For instance, ester formation tends to decrease using tall, narrow fermenting vessels, while broader, shallower vessels promote higher ester production.
The production of fermented drinks like wine, hard ciders, spirits, and beer starts from a sugary substance; grape juice for wine, apple juice for cider, and wort for beer. Wort is a highly sweetened liquid extracted from grains, and it feeds the yeast during fermentation to produce carbon dioxide, flavors, and alcohol. Managing sugar levels, zinc, and specific acids in the wort can manipulate ester levels. Factors such as oxygen and lipids can also affect ester formation, thus the selection of malts, yeast, and hops is crucial for ester control.
There are thousands of yeast strains though not all are commercially available. Some yeast strains produce more esters than others. So, if you’re making a wheat beer, you probably want to choose one with high ester-producing characteristics. Your home-brew supplier should be able to guide you to the appropriate ingredients to use for the style you want to brew. And don’t forget, when brewing your own beer, sanitation is key.
Read the original article on The Daily Meal.
Exploring the Surge in the Luxury Whiskey Market: How Whiskey Tourism and AI are Shaping Future Trends
NEW YORK, Aug. 30, 2024 /PRNewswire/ — A report enhanced by AI highlights that the global luxury whiskey market is poised to expand by USD 746.9 million from 2024-2028, with a projected CAGR of 5.29% throughout the period. The surge in whiskey-based tourism and innovative whiskey product launches are propelling this market growth. Nevertheless, the industry faces hurdles such as strict regulations and high taxation on spirits. Prominent companies steering this market include Allied Blenders and Distillers Pvt. Ltd., Angus Dundee Distillers Plc, Asahi Group Holdings Ltd., Bacardi Ltd., Brown Forman Corp., Campari Group, Constellation Brands Inc., Diageo, John Distilleries Pvt. Ltd., KAIYO JAPANESE MIZUNARA OAK WHISKY, Kirin Holdings Co. Ltd., La Martiniquaise-Bardinet, Luxco Inc., LVMH Group., Pernod Ricard SA, Piccadily Distilleries, Suntory Holdings Ltd., The Edrington Group Ltd., Whyte and Mackay Ltd, and William Grant and Sons Ltd.
For a detailed analysis on regions, market segments, customer landscape, and companies – Click for the snapshot of this report
Forecast period
2024-2028
Base Year
2023
Historic Data
–
Segment Covered
Product Type (Scotch whiskey, American whiskey, Japanese whiskey, Irish whiskey, and Others), Distribution Channel (Off-trade and On-trade), and Geography (Europe, APAC, North America, South America, and Middle East and Africa)
Region Covered
Europe, APAC, North America, South America, and Middle East and Africa
Key companies profiled
Allied Blenders and Distillers Pvt. Ltd., Angus Dundee Distillers Plc, Asahi Group Holdings Ltd., Bacardi Ltd., Brown Forman Corp., Campari Group, Constellation Brands Inc., Diageo, John Distilleries Pvt. Ltd., KAIYO JAPANESE MIZUNARA OAK WHISKY, Kirin Holdings Co. Ltd., La Martiniquaise-Bardinet, Luxco Inc., LVMH Group., Pernod Ricard SA, Piccadily Distilleries, Suntory Holdings Ltd., The Edrington Group Ltd., Whyte and Mackay Ltd, and William Grant and Sons Ltd
Key Market Trends Fueling Growth
The luxury whiskey market is seeing significant growth due to increasing consumer demand for premium spirits. This trend is influenced by factors such as rising disposable incomes, cultural importance, and the pursuit of unique and high-quality products. Key industry players are focusing on innovation and expanding their offerings with a diverse range of aged, flavored, and limited-edition whiskeys to meet consumer expectations. The market is projected to maintain steady growth over the next few years.
The worldwide whiskey industry is flourishing across multiple key segments such as Irish Whiskey, Scotch Whisky, American Whiskey, Canadian Whisky, Japanese Whiskey, Rye Whiskey, and more. Whiskey is crafted using a grain mash—barley, corn, rye, wheat—and fermented with yeast before aging in wooden, often oak, barrels. The growth of this sector is propelled by premium and craft spirits, with trends in mixology and cocktails increasing its popularity. While traditional offline sales dominate, e-commerce growth is driving online sales forward. Distilleries are focusing on unique aging processes and distinct flavors to stand out. Taxation and trade agreements notably affect the market. The whiskey market includes segments like Premium, High-end Premium, and Standard. Innovations in distillation and the rise of artisan distilleries are notable trends. Factors such as whiskey tourism, brand loyalty, and whiskey festivals bolster the industry.
To gain a Complete 360° Market Analysis and see the Impact of AI: For detailed insights— Request Sample!
Market Challenges
The high-end whiskey sector prospers with consistent growth in sales. Influential industry players such as Diageo, Pernod Ricard, and Brown-Forman are prominent, crafting esteemed brands like Johnnie Walker Blue Label and Glenlivet that appeal to wealthy consumers. This market segment’s expansion can be credited to increasing disposable incomes and a growing proclivity for premium alcoholic beverages. Whiskey collectors and aficionados play a critical role in market expansion. To entice consumers, companies invest in creative packaging and limited edition releases, portraying the luxury whiskey domain as a compelling business prospect.
The luxury whiskey market confronts challenges such as the selection of yeast and the use of oak wooden barrels for aging. Bourbons and spirits from craft distilleries necessitate distinct yeast strains to achieve unique flavor profiles, while the aging in oak barrels significantly influences the taste of whiskey. Fiscal hurdles, particularly with Scotch Whiskey and Japanese Whiskey, can affect pricing and accessibility in the market. Distilleries are investing in sophisticated distillation technologies and adhere to rigorous aging guidelines, catering to various market segments including premium, high-end premium, and artisanal offerings. The growing importance of e-commerce and digital marketing strategies assists in reaching broader consumer bases, whereas whiskey tourism and brand loyalty draw in visitors and ensure customer retention. Opportunities in mixology and cocktail development are expanding, although challenges such as free trade agreements and regulatory hurdles over importation and exportation persist. Both connoisseurs and casual drinkers are in pursuit of varied drinking experiences, influenced by consumer lifestyle trends. The local distilleries and whiskey festivals play a pivotal role in enriching the whiskey culture, presenting a dynamic and evolving industry landscape.
For further insights on the drivers and challenges – Download a Sample Report
Segment Overview
This luxury whiskey market report extensively covers market segmentation by
Product Type
1.1 Scotch whiskey
1.2 American whiskey
1.3 Japanese whiskey
1.4 Irish whiskey
1.5 Others
Distribution Channel
2.1 Off-trade
2.2 On-trade
Geography
3.1 Europe
3.2 APAC
3.3 North America
3.4 South America
3.5 Middle East and Africa
1.1 Scotch whiskey- The Scotch whisky segment, a significant part of the global luxury whiskey market, is recognized for its stringent production regulations and illustrious heritage. This category includes five main types: Single Malt, Single Grain, Blended Malt, Blended Grain, and Blended Scotch Whisky. Single Malt Scotch is produced at a single distillery using only malted barley, aged for a minimum of three years. Single Grain Scotch incorporates other grains like wheat or corn. Blended Malt Scotch amalgamates single malts from various distilleries, while Blended Grain Scotch blends single grain whiskies. Blended Scotch Whisky, the most favored, combines single malt and single grain whiskies. In February 2024, Pernod Ricard introduced luxury Scotch whisky boutiques at Delhi Duty Free, accentuating Scotch whisky’s premium status and international allure. This development underscores the potential growth of the Scotch whisky segment within the luxury whiskey market during the forecast period.
For comprehensive details on market segmentation through geographic analysis, covering upcoming forecasts (2024-2028) and historical insights, visit Download a Sample Report.
Research Analysis
The luxury whiskey market includes a variety of high-end alcoholic products such as Irish Whiskey, Scotch Whiskey, American Whiskey, Canadian Whiskey, Japanese Whiskey, Rye Whiskey, and others. These beverages are produced from grains like barley, corn, rye, and wheat through a detailed process involving mashing and yeast fermentation. The matured whiskey is stored in wooden barrels, typically oak, to acquire a rich, nuanced flavor profile. While offline sales lead the market due to the hands-on experience offered by distilleries and tasting rooms, online sales are also increasing, providing convenience and a broader selection of premium and craft spirits. The aging method and taste attributes of whiskey vary notably across different regions and varieties. For example, Scotch Whiskey and Japanese Whiskey are celebrated for their refined, intricate tastes, while Bourbon is noted for its distinct charred oak flavor. Market dynamics also involve tax considerations and quality distinctions. The growing trend of mixology and cocktail-making has also augmented the demand for luxury whiskey, with both bartenders and aficionados exploring innovative concoctions and styles. The market is poised for growth, propelled by an inclination towards distinct and high-quality alcoholic spirits.
Market Research Overview
The premium whiskey sector includes various distinguished alcoholic drinks such as Irish Whiskey, Scotch Whisky, American Whiskey, Canadian Whisky, Japanese Whiskey, Rye Whiskey, and others. These superior spirits are produced using ingredients like barley, corn, rye, and wheat, combined with yeast and advanced distillation methods. The maturation process is essential for forming distinctive flavor profiles, utilizing wooden oak barrels to age the whiskey over several years. While traditional sales through physical liquor outlets and bars persist, online platforms are gaining traction due to their convenience. The whiskey enthusiast community flourishes through innovative mixology and offers distillery tours, enhancing the allure for tourists. Factors such as aging techniques, taxation, and international trade agreements are pivotal in shaping the industry landscape. Preferences tied to consumer lifestyles, brand allegiance, and drinking occasions dictate the popularity across different quality types—premium, high-end premium, and standard. The inclusion of craft spirits and boutique distilleries enriches the market’s variety. Growth drivers such as e-commerce, online marketing strategies, and whiskey-centric festivals continue to propel this vibrant market forward, catering to both aficionados and casual drinkers who cherish the intricate tastes and rich heritage of luxurious whiskies.
Table of Contents:
1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation
Product Type
Distribution Channel
Geography
7 Customer Landscape
8 Geographic Landscape
9 Drivers, Challenges, and Trends
10 Company Landscape
11 Company Analysis
12 Appendix
About Technavio
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12 Festive Cocktails to Elevate Your Labor Day Weekend Gathering
The Strawberry Smash is a delightful drink that prolongs the joy of summer sipping.
Labor Day weekend marks the transition from summer to autumn and honors the diligent women and men who propel society forward. Whether it’s a gathering with loved ones or a peaceful weekend at home, these cocktails are sure to brighten the occasion.
The combination of whisky and strawberries creates a light, bubbly, and unexpectedly tasty cocktail.
In a shaker, crush strawberries at the bottom. Pour in scotch whisky, simple syrup, and lemon juice. Shake well and strain into a glass over fresh ice. Fill up with soda water. Embellish with a slice of strawberry, blueberries, and spheres of dragon fruit.
The Little Saigon cocktail is both spicy and refreshing, making it an excellent choice for pairing with Vietnamese cuisine or grilled dishes.
Inspired by the vibrant flavors found in Vietnamese food, the Little Saigon cocktail incorporates herbs, citrus, and spices to create a drink that embodies the essence of summer throughout the year.
To make it, first muddle basil and mint with syrup and lime juice in a shaker. Next, add gin and slices of chile, and shake well over ice. Strain the mixture into a Collins glass filled with ice, top with soda, and add a garnish.
iichiko sochu is crafted on Kyushu, the southernmost main island of Japan.
Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. Made with iichiko Shochu, this vegetable forward cocktail would be fabulous with anything you serve your guests.
Mix all ingredients into a cocktail shaker with ice. Shake, then strain into rocks glass with ice. Garnish with cucumber slices.
Designed to be approachable and effortlessly easy to drink, the Chee Hi from Pao by Paul Qui features jasmine-infused Grey Goose vodka, Glenmorangie whiskey, lychee hibiscus water, and orange bitters.
Combine all ingredients in the mixing glass, stir for 10 seconds with ice, pour into a Collins glass with an ice spear. Garnish with a miniature rose.
The Go-Go Gadget Latin Drink by Ricky Ramirez is boozy, savory and unique.
Created by Ricky Ramirez at The Mothership in Milwaukee, this savory cocktail is inspired by a Mexican carne asada marinade.
Shake quickly for a few seconds and pour into an Old Fashioned glass. Top with cucumber soda.
500 ml clarified orange juice
1 tsp garlic powder
1 tsp onion powder
4 tsp cumin
1 medium jalapeño
1/3 cup cilantro
Blend all ingredients at high speed and fine strain. Add equal parts sugar by weight and 1% ginger liqueur by weight. Add 10 drops of hellfire tincture and adjust acidity with lime as needed.
Juicy, sweet and spicy, the Ottoman Cartel touches all bases.
Served at Byblos Miami, this drink features Don Julio Blanco tequila blended with cold-pressed beet juice, house-made chili-barberry syrup for tartness, and fresh lime juice for the citrus taste.
Fill a shaker with ice. Pour in the tequila, beet juice, barberry spiced syrup, and lime juice. Shake the mixture vigorously. Next, strain it into a Collins glass that’s been filled with new ice. Finish off by adding a splash of club soda and adorn with a lime wheel or wedge.
Pa’lante rum is newly introduced, crafted in Chiapas, Mexico by a Cuban rum master distiller.
This delightful fusion of two classic drinks is brought to you by Pa’lante Rum, developed under the expertise of Cuban Master Distiller Jorge Perez in Chiapas, Mexico, utilizing exclusively Mexican ingredients. Alternative options include using a different brand of grapefruit soda, or substituting simple syrup with Liber grapefruit cordial. If making these substitutions, replace the grapefruit soda with club soda.
Begin by placing mint and simple syrup into the lower section of a mixing tin and muddle them together. Add rum, coconut water, and lime to the mixture. Fill with ice and shake until the mix is well chilled. In a Collins glass, pour grapefruit soda and fill with fresh ice. Strain the mixture from the shaker into the glass and stir briefly. Enhance with a lime wedge as garnish.
It’s hard to argue against a summery punch pairing California gin with fresh watermelon.
This unique and delicious California gin features botanicals sourced from the migratory path of the grey whale, contributing to the species’ conservation with a portion of the proceeds.
Combine all ingredients except ginger beer into a large drink vessel. Fill with crushed ice and top with ginger beer. Briefly stir to combine. Garnish with mint.
Make a batch of this pineapple Mezcalita with Fósforo Mezcal Ensamble.
Hailing from Puebla, Mexico, Fósforo Mezcal is crafted by fourth-generation master-mezcalero Aarón Alva Sánchez. It features a blend of Tobalá and Espadilla agaves. This mix serves six.
Mix all ingredients in a pitcher and refrigerate until chilled. To serve, add ice to the pitcher, then pour into rocks glasses filled with ice and rimmed with Tajin. Finish with a pineapple wedge for garnish.
The Ginger Revive offers a tasty non-alcoholic choice, also ideal for recovering the day after drinking.
This non-alcoholic beverage from The Cottage Westport caters to both non-drinkers and aids recovery for others the following day.
Combine all ingredients in a large pitcher. Stir well to mix thoroughly. Chill the mixture in the refrigerator. Before serving, strain the cocktail to remove the ginger pulp. Serve over ice.
A perfect cocktail to sit by the bonfire, combining whiskey, brown sugar, coffee liqueur and bitters.
This cocktail from Giselle Miami is all about welcoming the fall vibes.
Build all ingredients in a large mixing glass and stir together well. In a separate rocks glass, serve stirred contents into the glass over a large ice cube. Garnish with an orange peel clipped to the side of the glass and two flower petals in glass.
The Tropical Negroni offers an ideal blend of boozy, sweet, and bitter flavors.
This intriguing variation on the traditional recipe is available at Sweet Liberty, a well-known bar in Miami Beach. The bitterness of Campari complements the sweet tartness of the passion fruit liquor, creating a harmonious blend.
Stir and strain into a rocks glass over ice. Garnish with a slice of mango.
Exploring the Surprising Shift: A Premier Sweet Wine Region Masters the Art of Premium Dry White Wine
Oremus, Tokaji Eszencia
Oremus cellar
Within the shadows of the ancient vaults, one can spot the gleaming reserves of what one might call liquid gold. These vaults, spanning a vast network of corridors, were carved over 400 years ago. Despite the ebb of power from the once dominant kingdom, some legacies such as these vaults magnificently endure. In these caves, tightly held secrets in the form of Tokaji wine bottles emit a mystical glow, emblematic of the term “liquid gold”—a sweet wine unparalleled, named after the region where it originated.
Today, a noted connoisseur from the realm of European red wines ventured into this time-capsuled vineyard nestled in the Hungarian countryside, once part of the robust Austro-Hungarian Empire. As historical tides such as WWI, WWII, and the downfall of communism shook the nation, such events threatened the legacy of the cherished Tokaji wines—wines that commanded the admiration of royalty. Crafting these wines involves an intensive process that demands significant labor and expense, making them treasured yet economically challenging ventures.
Visit the wine traditions of Hungary here.
The story begins with an esteemed individual from a select group of family-operated, top-tier wine producers who received an invitation to acquire a historic vineyard renowned for preserving the rich legacy of Hungary’s prominence in winemaking.
Under the shimmering golden sunlight that draped over the white linen tablecloth, a distinguished Spanish wine producer was drawn to sample an extraordinary wine, prompted by descriptions so captivating that he embarked on a lengthy trip solely to experience a tasting session extending back to 1866. This event proved to be one of the most exceptional wine experiences for him, notably significant as this person is Pablo Álvarez, the proprietor of Vega Sicilia and maker of Unico, one of the world’s foremost red wines, acclaimed and coveted globally.
Oremus, Tokaji Eszencia
The exceptional vintage from 1866 was a Tokaji Eszencia from the revered Oremus estate, recognized for producing the sweetest among the celebrated Hungarian Tokaji wines. Yet, its allure transcends mere sweetness, offering a dense embodiment of its origin’s distinctive essence and complexity, delivered in an unparalleled silky texture. Esteemed historical figures such as Catherine the Great and King Louis XIV cherished this wine, unmatched by any other sweet wine. Despite its legendary status, the isolation wrought by communist rule veiled this exquisite treasure from global recognition, remaining relatively obscure among modern wine aficionados.
Pablo Álvarez
Pablo Álvarez, owner of Vega Sicilia, faced an unexpected opportunity when invited to visit a wine estate in Hungary. Initially hesitant, as his own wine region, Ribera del Duero, struggled for recognition until he restored Vega Sicilia to prominence, he decided to explore. What he discovered were captivating wines like Eszencia, Puttonyos Aszú, and Late Harvest, each unique in sweetness, intensity, and price, which fascinated him deeply.
The burden of managing an ancient estate abroad was the last thing he needed. However, Álvarez’s commitment to excellence at Vega Sicilia, enhancing every detail and only releasing wines that meet a high standard, mirrors his efforts in nurturing oak trees for barrels and corks, showcasing his dedication to the terroir expression of his estates. This philosophy now extends to managing Oremus Vineyards in Tokaj, Hungary.
Working the Oremus Vineyards in Tokaj, Hungary
And for Pablo, it was all or nothing; he would either buy this ancient estate in Tokaj, Hungary and completely give up his little bit of downtime, or he would graciously turn down the offer and close the door on a special piece of wine history. He felt that the former was the only option he could live with; if the estate fell into ruin, he would always regret it.
Vines in the Oremus Vineyards in Tokaj, Hungary during Winter
Yet, this mission would be different, as it was not just about restoring the estate to its prestigious sweet wine reputation; he realized that the dry white wines from his estate were lovely. He discovered that the Oremus vineyards were classified as a “Primae Classis” in 1772, which can be equated to a first growth property in Bordeaux, so the multifaceted aromatic and flavors with an intense sense of place translate to the dry white wines too. He then decided to seek out the best vineyards for stellar dry white wine and he called on a good friend, Véronique Drouhin – part of the distinguished Burgundy Drouhin wine family, to recommend a viticulturist to pick the ideal plots and use precision vineyard management geared towards producing a top dry white wine. The single vineyard Petrács showed itself as the best of their vineyards for this purpose and now, Pablo is showing the world that Tokaj, Hungary, can make white wines on a level with some of the best in the world.
1920 Vega Sicilia ‘Unico’
If not for the unwavering resolve of a visionary like Pablo, Vega Sicilia might have merely become a forgotten chapter in the annals of Spanish wine—a once illustrious winery that faded into obscurity. Yet, a single determined individual prevented this fate. Today, aficionados who treasure the top Bordeaux and Napa wines globally spare no effort in their pursuit of Vega Sicilia’s Unico vintages. Depending on the vintage, Unico often eclipses other selections in their assemblage.
Occasionally, these collectors journey worldwide to Spain’s premier restaurants to savor an impressive range of Unico vintages. At times, Pablo introduces them to Oremus sweet wines, a delight for those who prefer a dessert wine. Occasionally, he offers a taste of his Oremus dry white wine from the Petrács single vineyard before the event begins. While many dismiss this idea, occasionally a collector joyfully accepts a glass of the Petrács dry white, and in that moment, realizes the exclusivity of the wine his peers overlook.
Oremus vineyards in Tokaj, Hungary during sunset
In times past, many regarded Vega Sicilia as a revered relic dwindling in quality since the mid-20th century, with some speculating it never reached such heights as it was not evaluated by current standards. However, when Pablo Álvarez’s family acquired Vega Sicilia in 1982 and invested significantly in its revival, the world re-discovered that the wines were not only as superb as historical accounts claimed but likely surpassed their legendary status, rendering the term “great” insufficient.
At the onset of Pablo’s commitment to propel Vega Sicilia wines to unrivaled global acclaim, there were skeptics unsure of the vision’s feasibility. However, early supporters who invested in Vega Sicilia during Pablo Álvarez’s transformative era as a visionary leader reaped benefits due to their foresight and boldness in deviating from the prevailing skepticism.
Similarly, a day might come for Oremus, extending beyond its already established sweet wines acclaimed in Tokaj, Hungary. The brand aims to capture the hearts of enthusiasts with its superior single vineyard white wines. These wines promise vibrancy, complexity, and an unmistakable sense of origin, potentially placing Tokaj on the map as a distinguished region for premium dry white wines.
Pablo’s previous success in elevating Ribera del Duero into a top-tier red wine region exemplifies his capacity to replicate this achievement with Tokaj’s white wines. His vision extends to altering perceptions and setting new standards within the wine industry.
Dry white wines, particularly the 2020 Oremus ‘Petrács’ and 2021 Oremus ‘Mandolás’, are positioned alongside sweet wines, marking a significant broadening of Oremus’s wine portfolio.
2020 Oremus ‘Petrács’ Tokaji Dry White Wine, Tokaj, Hungary: 100% Furmint. This wine captivates with its whimsical notes of honeysuckle and citrus blossom, underscored by a strong mineral core. It features mouthwatering acidity and a lengthy, expressive finish, enhanced by nuances of lemon confit and sea spray.
2021 Oremus ‘Mandolás’ Tokaji Dry, Tokaj, Hungary: 100% Furmint. The aroma is an intriguing mix of fennel fronds and white pepper, while the palate enjoys the taste of pineapple custard with a gentler acidity than the Petrács. Concluding with the delicate impression of tiny wild white flowers, this wine leaves a memorable aftertaste.
Oremus, Tokaji Late Harvest
2022 Oremus, Tokaji Late Harvest, Tokaj, Hungary: This wine blends Furmint, Sárgamuskotály, and Kövérszőlő. It signifies the entry level of sweet wines in the Oremus catalog, containing 113g/l of residual sugar. The bouquet offers scents of warm apple strudel and spice cake complemented by vibrant orange peels, all balanced with sharp acidity. Harvesting involves multiple passes through the vineyard, selecting only clusters that are at least 50% botrytized. After destemming, berries are macerated for 4-12 hours before pressing to highlight the noble rot.
2017 Oremus, Tokaji Aszú 5 Puttonyos, Tokaj, Hungary: A medley of Furmint, Zéta, and Sárgamuskotály; standing on a higher tier of sweetness, carrying 178g/l of residual sugar. The bouquet features an alluring smoky minerality accompanied by notes of grilled pineapple, lemon meringue, and candied violets, all within a richly textured body lifted by significant acidity. The traditional methods remain unchanged through the centuries, involving the addition of 5 baskets (puttonyos), each with 25 kg of meticulously selected botrytized Aszú berries. The grapes undergo maceration for 12-24 hours, expanding before a gentle pressing. Fermentation is patiently conducted in new Hungarian oak barrels, stretching over a month. Post-fermentation, the wine matures for at least two years in 136 and 220-liter barrels and undergoes an additional 2-3 years of bottle aging.
2012 Oremus, Tokaji Eszencia, Tokaj, Hungary: Forged from a blend of Furmint, Hárslevelü, Zéta, and Sárgauskotály, the Eszencia is hailed as the divine nectar, embodying the soul of Oremus. With a staggering sweetness measured at 569g/l of residual sugar and just 3% alcohol, this wine is a testament to indulgence encapsulated in a bottle. The palate rejoices with prosperous flavors ranging from marmalade, rosehip syrup to quince paste, all built upon a foundation of saline minerality. The finish is distinguished by its immaculate purity and persistent depth, leaving an indelible mark of outstanding flavors.
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Is the Massachusetts Beer Industry Losing Its Spark? Signs of a Declining Market
Millennials are getting too old to hit the pub every night. Many Gen Zers prefer cannabis to beer. And a number of breweries are increasingly pushing ciders, seltzers and other spiked drinks.
In other words, the once-heady craft beer business has lost its fizz.
It’s a story that’s playing out across New England as the industry consolidates following years of rapid expansion.
In recent weeks, the owners of Jack’s Abby in Framingham acquired Wormtown, Worcester’s oldest and busiest brewery. The parent company of New Hampshire’s Smuttynose recently reached a deal to acquire Wachusett. Dorchester Brewing joined forces with Aeronaut. Ipswich Ale hooked up with Riverwalk.
Meanwhile, some brands are going away. The latest: Cambridge Brewing Co. in Kendall Square, which recently announced it will go dark at the end of the year.
“The shakeout is absolutely here, there’s no question,” said Dan Kenary, chief executive of Harpoon parent company Mass. Bay Brewing. “A week does not go by when I am not approached about wanting to take a look at a brewery looking to sell, go out of business, or merge.”
Have we reached an era of Peak Craft? All signs point to yes.
Last year, 15 breweries opened in the state, while 11 closed, according to the Massachusetts Brewers Guild and local blog Mass. Brew Bros. That net gain of four was the smallest increase since 2010, when there were just 48 breweries in Massachusetts. At the start of this year, there were 235.
Nationwide, overall beer sales have been flat or declining for years — largely due to soft sales of mass-market mainstays like Bud Light and Miller Light. Craft beer had posed a bright spot, eventually growing enough market share to account for roughly one-fourth of all spending on beer in the United States.
But now, even craft has plateaued. Craft beer sales volume fell 1 percent last year, per Brewers Association data, compared to a 5 percent drop for all beer. The total number of breweries, meanwhile, ticked up less than 1 percent to 9,900.
The only growth could be found in taprooms — breweries that primarily offer on-premise drinking with limited or no food menus. The number of craft brewers who sell through wholesalers had already started to decline and liquor store shelves were getting crowded with alternatives. The beer wholesale industry, too, is going through its own consolidation, and distributors are trying to streamline their crowded craft offerings.
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Even Boston Beer Co., whose flagship lager made Sam Adams a household name, has long pivoted to other drinks such as hard cider and tea to propel growth. In each of the past two years, Boston Beer reported around 85 percent of its volume came from alcoholic beverages other than beer.
“What you’re seeing in Massachusetts very much mirrors the national trend,” said Bart Watson, the Brewers Association’s chief economist. “We had this era of explosive growth where breweries were opening right and left. That’s decelerated. [Today] it feels like we’re kind of moving toward equilibrium.”
Big Beer has taken notice. The country’s two biggest brewers, Anheuser-Busch InBev and Molson Coors, are now unwinding their craft portfolios. Last year, AB InBev sold eight craft brands — such as Shock Top and Redhook — to Canadian cannabis giant Tilray Brands, while Molson Coors made a similar move this month, also by reaching a deal with Tilray.
“The big brewers have decided they’re getting out of this craft business because, ‘Why do it anymore?’ ” said Jenn Litz-Kirk, director of content for trade publication Beer Business Daily. “’Craft is slowing. That’s not our core competence. We need to focus.’”
Kenary said he noticed that regional craft brewers, relatively larger players that mostly sell through distributors, peaked roughly a decade ago. Microbrewers and taprooms continued to grow, but even those corners of the industry have lost their buzz. Kenary co-founded Harpoon, one of Massachusetts’ first craft brewers, and said he hoped to help stoke a vibrant beer culture in the United States. He and his peers succeeded “beyond our wildest freaking dreams,” Kenary said, and then rode the rising tide.
But lately, he said, it feels like that tide has been going out.
To a large extent, the plateau reflects generational drinking habits. Craft beer rose to prominence as millennials reached legal drinking age. But they’re getting older, raising kids and cutting back on the late nights on the town. Gen Z seems to be much less interested in the latest super-hoppy IPA or double barrel aged stout. Brewers also say it’s no coincidence that their industry has stalled out as cannabis products have become more widely available.
Then there’s the aftershocks of COVID. Businesses that were starting to struggle going into the pandemic soldiered on with the help of Paycheck Protection Program grants or other government assistance. Now those subsidies have ended.
Esther Tetreault, who owns Trillium with her husband, JC, said the changing nature of work following the pandemic has also had an impact. Trillium’s Canton brewery is next to the headquarters of insurer Point32Health, where many of the roughly 4,400 employees based there are working remotely on any given day. Trillium’s Fort Point brewery, a popular post-work refuge for the Seaport office crowd, still hasn’t bounced back to pre-pandemic levels.
Tetreault knew the craft boom couldn’t go on forever. But she still sounds sad that the party is over.
“Whenever I hear that somebody’s opening a craft brewery, I’m a little surprised,” Tetreault said. “It feels like the timing, and the industry, and the economic landscape are not right for that.”
Dorchester Brewing chief executive Matt Malloy said brewers need to adapt to consumers’ changing preferences. For him, that meant adding wine, hard cider, and even frozen slushies to the drink menu — he jokes that his establishment is starting to turn into a “slusheteria.”
Consolidation, Malloy added, is to be expected in a mature market such as craft beer. His business recently merged with Aeronaut under the newly created Tasty Liquid Alliance umbrella, moving Aeronaut production from Everett to Dorchester’s brewery on Mass. Ave. while keeping the Aeronaut taproom in Somerville going.
The mergers, acquisitions, and closings in the brewing industry show no signs of slowing down, especially for those primarily selling through liquor stores where competition for shelf space is fierce. Industry insiders believe it’s inevitable that the total number of breweries will begin to decline.
“When everyone’s growing, when everything is hunky-dory, people don’t tend to look for those opportunities,” explained Adam Romanow, founder and CEO of Castle Island Brewing. “In a soft market like this, more people see it as an exit strategy or a succession plan.”
At Jack’s Abby in Framingham, optimism persists despite the challenges. The acquisition of Wormtown has lifted Hendler Family Brewing Co., previously known as Jack’s Abby, into the top 30 largest craft brewers in the country by volume. Jack’s Abby’s focus on lagers complements Wormtown’s expertise in IPAs. Although Wormtown’s main brewery in Worcester has shut down, with production shifting to Framingham, most of its staff were retained. Moreover, the Wormtown taproom in Foxborough remains open, and there are plans to expand the one in Worcester. Read more about this development.
Hendler said many brewers built larger operations than they needed with the anticipation that double-digit sales growth would continue well into the future. Now the industry has far more production capacity than it needs.
“We are investing very heavily in craft beer and believe in its long-term future. This isn’t a ‘sky falling’ scenario,” Hendler said. “There might be a challenging period that we’re going to have to navigate through but we see a really bright future for those who figure out how to navigate that successfully.”
Jon Chesto can be reached at jon.chesto@globe.com. Follow him @jonchesto.