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New ‘Beer Tax’ Set to Shake Up the Alcohol Industry
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There are new taxes on imported wines
For many Ugandans, the thought of beer conjures warm memories, cheers with friends, or a cold drink at the end of a long day.
However, they will in the coming financial year dig deep into their pockets to have their favourite drink as the government slapped more taxes on beer.
Finance minister, Matia Kasaija on Thursday announced taxation measures targeting the alcohol industry, particularly imported brands of beer and wine. While some analysts had suggested that, the budget for the financial year 2024/25 was not too “tax laden” the minister slapped Shs 1,000 on each kilogram of powdered bear.
This alcohol exercise tax is likely to affect the final price of this type of beer. Powdered beer has recently been a beer of choice by some revellers in some of the top bars and clubs. Unlike the bottled beers on the market, the powder imported from countries like Germany instantly turns into beer once mixed with water.
The minister also announced an increase in excise duty on imported wines from 80 per cent or Shs 8,000 per litre to 100 per cent or Shs 10,000 whichever is the highest. Players in the breweries sector have in the past raised alarm about exercise duties on beer. Current beer made from malt has a 60 per cent duty or Shs 2,050 per litre, whichever is higher, opaque beer 12 per cent or Shs 150 per litre, whichever is higher.
In March, Uganda Breweries Limited (UBL) managing director, Andrew Kilonzo warned against the plans by the government to impose a 20 per cent tax increase on both locally manufactured and imported spirits. He revealed that Uganda’s exercise duties on spirits were twice higher than those in other East African countries. Kasaija did not mention new exercise duties on the spirits meaning that the old ones still stand.
Other taxes
Bearing in mind that taxes form most of the collections to finance the budget, the minister announced Shs 100 on a litre of diesel and petrol. He also imposed excise duty on adhesives, grout, white cement, and lime. This according to the minister was to align the tax treatment of these products with that of cement.
Mobile money withdrawals
When the new budget comes into effect, withdrawals of money from other platforms other than mobile, money will be subject to an excise duty at a rate of 0.5 per cent of the value of withdrawals. This will not apply to withdrawals from agent banking or banking halls. This measure is likely to hurt those who operate on electronic banking wallets.
Value Added Tax (VAT)
To facilitate the growth of e-mobility and affordability of electric cars and motorcycles and protect the environment. Kasaija announced that the supply of electric motorcycles, vehicles manufactured or fabricated in Uganda, and their respective charging stations and batteries for electric motorbikes, charging stations, and related services are exempt from tax.
Taxing gifts from employers
The minister announced that starting next financial year, the provision of taxable goods/services by an employer to an employee would attract VAT. This issue generated debate in parliament. MPs reasoned that if a company for instance, produces cement and donates bags to its employees of cement for self-development, the gift would be subject to VAT.
Income tax
The government will with effect from the next financial year investors from tax capital gains arising from the sale of holdings in private equity or venture capital funds regulated by the Capital Markets Authority. According to Kasaija, the intention is to incentivize private equity or venture capital investments in Uganda.
Tax holidays
The government will provide tax holidays on the income of a person who manufactures and fabricates electric motor vehicles, electric motorcycles, electric batteries, and electric vehicle charging equipment, as well as the income of a person who develops, establishes or operates a medical facility or hospital facility.
Some civil society actors have in the past warned the government against such blanket tax holidays saying they normally end up denying the country access to revenue.
Uganda Revenue Authority has indicated that the country loses about Shs 160 billion annually due to foregone corporate income tax mostly from multinational companies because of tax holidays.
”We have extended the waiver of penalties and interest on arrears outstanding by June 2023. This waiver will apply when the taxpayer pays between July and December 2024, and we have also introduced a 10 per cent withholding tax on commission paid to the banking agents and fintech agents (payment service providers),” said Kasaija.
Public debt
The minister reported that Uganda’s total public debt stood at Shs 93.38 trillion, equivalent to $24.69 billion. Of this amount, external debt was Shs 55.37 trillion equivalent to $14.64 billion while domestic debt was Shs 38.01 trillion equivalent to $10.05 billion. The public debt is projected at Shs 97.638 trillion, equivalent to $25.716 billion by 30th June 2024.
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The minister reported that in nominal terms, Uganda’s public debt to GDP was estimated at 9 per cent in June 2023, and is projected to end at 47.9 per cent this financial year ending June 2024.
“This is below the 52.4 per cent threshold provided for in the Charter for Fiscal Responsibility for the financial year 2023/24, and less than 50 per cent of GDP government policy target for debt sustainability,” he said.
Kasaija noted that although Uganda’s debt has increased, it is still sustainable and the government is committed to keeping it sustainable.
“Most importantly, the money we have borrowed has been invested well and these investments have started to give good returns,” said the minister.
The Whiskey Market Rollercoaster: Predicting the Next Stop
The market for whisky has been sliding since 2022, but is this cause for alarm or just an impact of the wider economic climate?
For whisky investors, it can feel like the current market is all gloom. Multiple indexes and reports suggest the downturn in auction prices is continuing. Whisky retailers are also finding sales slowing as well. Does this all signal the end of the secondary whisky market? Was it all just a bubble that has finally burst?
“We have seen a noticeable downturn in the sales of what you could call the premium end of the whisky market in the early months of this year,” explained Richard Hawley, director of online whisky shop The Whisky Vault, over an email with me to discuss the market. But it is not all gloom and negativity.
Market cycles are all part of a maturing market and can offer opportunities as well. “There have been some green shoots of recovery in the past weeks, and it could be seen as an optimum time for savvy buyers to snap up some vintage legends that are at a lower price than they have been for a few years.”
As a broker and consultant dealing with multiple parts of the whisky and antiques markets, I have seen significant changes over the last decade. My opinion is that the falls we are seeing are all part of the normal cycle of investing. These cycles can even be seen as a sign that the whisky market is maturing. It is a rollercoaster that we had all better get used to riding in the years and decades to come.
You might wonder why the market is faltering right now, and while there are some very specific reasons that are not helping. Bid fatigue when bidding against unrealistic reserves caused by a shift in market but not expectation is one obvious reason. As is the sheer number of online auctions that have appeared. However, the core issue is much bigger than the secondary whisky market—it’s the global economy.
While the market may be slow, there is still value to be found, especially in bottles that were released prior to the boom in 2015.
Cast your mind back to 2021 and 2022—the glory years of whisky investing when it felt like no matter what bottle you bought you would make money within days. At every auction, the prices achieved were better than the one before, and everyone was trying to get their hands on the next new release.
Your average person felt pretty flush thanks to Covid lockdowns. People had saved thousands thanks to no holidays and social events being limited to a walk with a take away coffee. We emerged with money in the bank into a hiring crisis that meant people felt confident enough to ask for pay rises and shop around for a higher salary. Savings rates were low while the high potential returns of alternative investments were pushed through targeted adverts. Whisky investment was introduced to the masses, which only increased competition for bottles at auction.
At the same time the very wealthy were frustrated with their more traditional investments. The uptick in share values after the vaccine breakthrough was a distant memory. Now there was the prospect of interest rates rising—never good for share values—massive supply chain issues and a war in Ukraine causing an energy crisis. Share values plunged and when traditional investments falter, alternative investments start to look more appealing. Cryptocurrency stole the headlines, but there was also an unmistakable buzz around whisky amongst the wealthy.
In contrast, we are all uncomfortably aware of where the economy stands in 2024:
In short, the economic climate could not be more different to when bottle prices were booming. The average person is feeling much less secure in their job and has far less disposable income. Many people are keeping savings for emergencies and sadly, in some cases, even using them for day to day living. This has resulted in a systematic drop in volume and value of whisky bottles at auction by 30% and 36% respectively for January to April 2024 compared to the same period in 2023 (Noble & Co Whisky Intelligence Report 2024 Q2).
The Noble & Co report found that the £100 to £1,000 price bracket accounted for 90.4% of volumes… [+] traded, with significant declines observed in higher price brackets, particularly the £1,000 to £10,000 range.
The impacts on the market are compounded by the fact that it is both the purchasers of lower and higher value bottles that are feeling the effects of current global economic changes.
Your whisky investor on an average income has found themselves in a cost of living crisis. Easy access savings have rallied and suddenly the security of a 5% bank savings account is more appealing than volatile alternative assets, which also take time to release the money when you need it.
Nobel and Co report that £100 to £1,000 bottles account for 90.4% of the volumes traded but 45% of value. The squeeze on the disposable income of the patrons driving 90% of the market is going to have a significant impact on the market as a whole. A lot of the bottles in this sector have been flipping bottles, ‘lower value’ mass market NAS bottles like the Folio and Concept series, and the drops in value for these bottles are, in my opinion, proof that the lower end consumer is feeling the squeeze.
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“Flipping has been a profitable market for many buyers, but the days of making a quick buck turnaround, whilst not numbered, are becoming less frequent and straightforward to predict.” Commented Hawley on the prevalence of NAS bottles at auction.
At the same time the wealthiest patrons, who make up over 50% of the value of the secondary whisky market in 2024 are returning to their well tested, traditional and regulated investments. Interest rates on cash savings are high and shares are rallying in the expectation that rates will soon start to fall in the UK (and indeed are already doing so in Europe and the USA).
A fall in appetite among the wealthy for high value bottles was recently demonstrated by the failure of the Macallan 1928 50-year-old to meet its £50,000 reserve at Bonhams. Then the Dalmore Luminary No.2 barely made its reserve at Sothebys when it sold for $117,400 (£93,750). The Luminary was the second in a three part series from Dalmore. The stunningly designed collaboration between Dalmore and Melodie Leung to raise money for the V&A Dundee followed on from the first edition which collaborated with Kengo Kuma, and sold for $151,000 (£118,750) in November 2022. The record setting 2023 Distiller’s One Of One charity auction also saw 17 new records set. To me these changes in achieved values indicate a shift in the appetite amongst buyers in this sector of the market.
It is important to note that whisky is not the only alternative investment suffering in this climate. There has been such a downturn in the art market that Sotheby’s are making redundancies and those who previously raved about NFTs have gone rather quiet.
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If you are wondering what to do, unfortunately there is no one size fits all approach. If you want to keep investing in whisky then now is the time to buy. There are certainly good deals to be had at the moment and my sentiment is shared by Richard Hawley, “Look out for vintage rarities and indie bottlings, whilst using respected review sites to understand quality and prestige.”
If you have had enough and want to get out then my advice would be to hold tight if you can. Selling at the bottom of the cycle is not ideal and indicators for the global economy do suggest more positive times ahead. No matter how turbulent the ride, a rollercoaster is usually safe enough if you get on and off at the right time!
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Hidden Gems: These Exceptional Rieslings Will Win Over Any Wine Lover
The Riesling grape originated in Germany and was usually vinified sweet.
For a grape that is planted in so many countries worldwide, few wine lovers rank Riesling as among their favorite varietals, instead naming whites like Chardonnay, even Pinot Grigio and Sauvignon Blanc ahead of it. Once appreciated for the very qualities that distinguished Riesling—its sweetness, richness and acid—today the sale of sweet wines (usually for dessert), even French Sauternes, has decreased in favor of what many perceive as more sophisticated dry varietals.
Those, like myself, who love Riesling claim the very expensive, caramel-sweet Germanic styles like Trockenbeerenauslese or American Late Harvest Rieslings are among the world’s greatest wines. The lighter, dry styles, called Trocken, introduced in the 1970s, have improved appreciatively as a white wine to be enjoyed with seafood. In Italy, California, New York, Oregon, Washington, Michigan, Texas, New Zealand, and Canada, there are some excellent dry examples.
KAYSERSBERG, FRANCE – OCTOBER 9: A worker selects the best grapes during the Riesling harvest in … [+] Domaine Weinbach winery’s Grand Cru Schlossberg vineyard on October 9, 2019 on the slopes above the village of Kaysersberg in the Alsace region of eastern France. Alsace has some 16,000 hectares (over 39,500 acres) of vineyards in 119 villages with over 2,000 growers producing their own wine and includes 51 Grand Cru AOC (Appellation d’Origine Contrôlée) on the steep foothills of the Vosges mountain range. The Alsace AOC rules require that variety-labelled wines be only a single type of grape from any of the Riesling (21.9% of overall production), Pinot Blanc (21.2%), Gewurztraminer (19.4%), Pinot Gris (15.4%), Sylvaner (7.5%), Muscat d’Alsace (2.3%) and other white grapes (2.4%) as well as the Pinot Noir (9.9%) red grape. (Photo by David Silverman/Getty Images)
Riesling probably originated in Germany’s Rhine Valley, and since Austria and Alsace were for so long German territory, it was natural for vignerons to plant the grape in their similar, dry, cool climates, where it is still the principal varietal grown. Some of the best known and best-selling German Rieslings estates (called Weinguts) include Trimbach; Albert Mann; Sclumberger; Hugel: Marcel Deiss: Robert Weil; Dr. H. Thanisch Bernkasteler; Joh. Jos. Prum Graacher Himmelreich; and Boxler.
I’ve enjoyed all of these, as well as American West Coast Rieslings. Those from California’s Mendocino Valley and Monterey are some of the best, including Kendall-Jackson and Jekel, and Washington State’s Château Ste. Michelle and Bonny Doon.
This line of wines from Oregon’s Willamette Valley is made by the German Loosen family.
New to me is Appassionata GG 2018 ($50) from the esteemed German Mosel Valley winegrower Ernst Loosen. The “GG” is Dr. Loosen’s term Grosses Gewächs (“great growths”), signifying a dry-style wine made with grapes from vines planted back in 1976 in the Chehalem Mountains in Oregon’s Willamette Valley. “Appassionata” means passion, and Loosen developed a powerful one when he saw Oregon’s future 30 years ago and opened a collaborative estate in 2005 with J. Christopher Wines, creating an epical line of wines under this label. The wine spent a long time on the lees and was fermented in a German oak cask for 12 months before bottling at 13% alcohol. The age of the wine is all to its benefit, creating harmony and nuance, mild spice, good for lake fish, shrimp, and cheeses.
I am among many who believe New York State makes some of the finest Rieslings in the world. Aldo Sohm, wine director at New York’s Le Bernardin and co-owner of Aldo Sohm Wine Bar, told me, “I do think it’s remarkable how the Finger Lakes wines of New York State have achieved such quality in so short a time, when Germany and Alsace have had hundreds of years’ experience with Riesling.”
Fred and Meaghan Frank are celebrating the late Dr. Konstantin Frank’s 125th birthday at the winery…
The prime examples come from New York’s beautiful Finger Lakes district, not least the pioneering wines of Dr. Konstantin Frank, an estate this year celebrating what would have been Frank’s 125th birthday on July Fourth. Frank brought Riesling to the region in the 1950s at a time when the varietals were mostly native labrusca or hybrids, usually fairly sweet. Dr. Konstantin Frank 2023 Dry Riesling ($18.99) is still made from the original vines, and current vintages are better than ever, certainly an option when you are tired of Sauvignon Blanc. In all those years this has been his signature Riesling, the very essence of the Finger Lakes style in its fine balance of fruit and citrus and ginger. I drank this the other night with pasta with wild mushrooms, and it was a glorious match.
Morten and Lisa Hallgren, from Denmark, founded Ravines winery on Keuka Lake in New York’s Finger Lakes.
I also recommend other Finger Lakes examples like Ravines Dry Riesling 2020 ($18) made by Morten and Lisa Hallgren. Morten, from Denmark, worked on his family’s French wine estate and later with Dr. Konstantin Frank. The winery is on Keuka Lake, with a 59-acre White Springs Vineyard whose soil is composed of loam over limestone. They are proud of the dryness of this Riesling, whose fermentation and aging occurs in stainless steel tanks, using only ambient yeasts. An excellent choice with trout or salmon.
Like most Finger Lakes wineries, Fox Run has tasting and store facilities.
Fox Run Vineyards 2022 ($18) has a lovely lemongrass component, using five different yeast strains. It was a small but intense vintage with the sugars built up during a hot summer, so ripening provided the fruitiness while the acids took time to counter them with refreshing mineral flavors. Winemaker Craig Hobadh was able to achieve a tonality very much in the Finger Lakes style. Good to drink as an apéritif or with vegetable dishes, even asparagus.
From Long Island’s North Fork I’m impressed by the estates Paumonok, Martha Clara Vineyards, and Wolffer. Paumonok, located on the north shore of Long Island, NY, sells its wines online, and the Semi-Dry Riesling 2022 ($24) is a perennial favorite. It has sweet fruit flavors but enough acidity to make it ideal with spicy Asian foods with the same components, like Peking duck, Gen Tsao’s chicken, and barbecue with a glaze. It’s 9.5% alcohol.
Messina Hof is an award-winning Texas winery whose Riesling is one of many varietals produced.
Messina Hof is an award-winning Texas winery that produces a wide variety of wines. Paul Vincent and Merrill Bonarrigo founded the estate in 1977, using Texas grapes when other state wineries shipped theirs in from other regions. The current production is over 200,000 gallons and can even be bought in Japan. Their Off-Dry Riesling 2023 ($25), with its labels annually created by Texas artists, is made in the Texas High Plains. It is indeed semi-dry (rather than semi-sweet), but the hint of sweetness makes it a good choice to enjoy with desserts like apple pie or mild cheeses like Gouda.
One Community. Many Voices. Create a free account to share your thoughts.
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In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
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User accounts will be blocked if we notice or believe that users are engaged in:
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Newport Craft Distilling Expands Portfolio with Acquisition of KEEL Vodka
NEWPORT, R.I., June 12, 2024 /PRNewswire/ — Newport Craft Distilling is excited to announce the acquisition of KEEL Vodka, a beloved Rhode Island brand. This strategic move will see Keel Vodka join Newport Craft’s award-winning portfolio, which includes White Squall Vodka & Gin, Sea Fog Whiskeys, and Thomas Tew Rums.
Key Highlights:
A Rhode Island Story: KEEL Vodka, the first premium light spirit founded by Bill Dessel, Tom McGowan and Matt Light, known for its smooth taste and commitment to a balanced lifestyle, has made waves throughout New England and across the country. By joining Newport Craft, KEEL becomes part of a larger Rhode Island-based team, bringing the spirits of the Ocean State to consumers across the country.
Expanding the White Squall Line: KEEL Vodka’s acquisition bolsters Newport Craft’s Vodka offerings and is a perfect complement to the more traditional White Squall Vodka. The fusion of KEEL’s innovative heritage and Newport Craft’s production expertise enhances the offerings available to meet the needs of diverse consumer preferences.
Local Manufacturing and Job Creation: With this acquisition, Newport Craft and KEEL reaffirm their commitment to Rhode Island. Production of KEEL Vodka will return to Rhode Island as part of this transaction, increasing job opportunities in our community.
Heritage Meets Craftsmanship: KEEL Vodka, born of the waters around Aquidneck Island, will seamlessly integrate with Newport Craft’s artisanal approach. Together, they’ll continue to raise the bar for quality spirits.
“The KEEL team has found the perfect partner in Newport Craft to help take KEEL to the next level. It has always been a dream of ours to produce our product, that was conceived in Rhode Island, in our home state. With this transaction we can finally accomplish that dream. I am excited to get to work alongside the team at Newport Craft, in continuing to spread the KEEL story to new consumers looking to have a more balanced social life,” says Bill Dessel, Founder of KEEL Vodka.
“We’re thrilled to welcome KEEL Vodka into the Newport Craft family,” says Newport Craft CEO Brendan O’Donnell. “This acquisition represents a powerful synergy of passion, expertise, and a shared love for exceptional spirits. The combination of these brands will meaningfully enhance the efforts of both companies and we can’t wait to see what Bill and KEEL can do in partnership with Newport Craft.”
For more information, visit www.newportcraft.com.
About Newport Craft Distilling: Newport Craft Distilling, founded in 1999, has been a force in Rhode Island’s craft spirits scene. Their commitment to authenticity, ingredients, and innovation has garnered them a loyal following. Made from Sea and Spirit in Newport, RI.
About KEEL Vodka: KEEL Vodka, founded in 2011 by Bill Dessel, Tom McGowan and Matt Light in Newport RI, is the first premium light spirit. It is a product of unparalleled smoothness and drinkability so you can stay balanced and be present to enjoy the now and the later.
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SOURCE Heritage Restaurant Group
How a U.S. Couple Rescued a Small Champagne House and Created Stellar Bubbles
Cover Glass of Champagne Leclerc Briant
Soft light started to brighten the enchanting snow-covered slopes, causing them to shimmer with hints of sparkles that were seen throughout the entire majestic landscape. Even though children can imagine magical worlds in the most common places, this little girl living within this winter wonderland, who grew up on her family’s ski resort in Seven Springs, Pennsylvania, didn’t have to imagine magic as she witnessed it every day. She understood the valuable lesson of working to create the ideal escape for her family’s guests who needed refuge from the daily grind of their lives.
Ski village
The girl, Denise Dupré, grew up wanting to find her own way, first going through the rigors of higher education by attending Dartmouth College and later Cornell University; despite studying hospitality management, she carved out an independent way by going into advertising. Fate had other plans for her though, as she was assigned to a major restaurant chain and it only intensified her passion for hospitality and her intense drive to give people “life-changing” moments created by places, food and wine. She then worked for a hotel consulting firm and taught hospitality management at prestigious universities such as Boston University and Harvard.
Denise Dupré and Mark Nunnelly
Denise Dupré married Mark Nunnelly, who is not only the former managing director of the private equity firm Bain Capital but also has the same passion for the unwavering dedication to hospitality that Denise had built her life on. He also shares her love for incredibly soulful wines that can transport one to a better world.
It is not surprising that if Denise and Mark were drawn to wines that could transport the drinker, they would adore Burgundy wines. That adoration led them to buy the Clos de la Commaraine estate in the Burgundy village of Pommard, with a historic monopole vineyard around nine acres. But they also have great affection for the bubbles of Champagne and were in a position to purchase a tiny, pioneering Champagne house, unknown to the U.S. as it was mainly consumed in France. It was in danger of being taken over by a large conglomerate company that would most probably disregard the name of the Champagne house – a family name that has made Champagne wines for over a century, since, in global marketing terms, it had very little worth.
But the house’s name, Champagne Leclerc Briant, has tremendous value to Denise, who understands what a family sacrifices to build a business whose sole purpose is to give life-altering experiences, assuring there is no compromise on quality. As she delved into the history of Leclerc Briant, she realized that the fourth generation of the estate, Bertrand Leclerc, had been employing organic practices since the 1960s, which was extremely rare in Champagne during that time, and even further, he produced single vintage, single vineyard bottlings of Champagne in the 1970s, another unorthodox choice. His son, Pascal Leclerc, was one of a few pioneers in the Champagne region to use biodynamic practices, starting in 1990.
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Hervé Jestin
Pascal Leclerc passed away in 2010, and the transition was complicated with the next generation as considerable taxes were due and his children did not have the financial resources. Of course, they knew that a much bigger company would swoop in as they were desperate – so desperate that they would be forced to end their family’s legacy. But fate was on their side as Denise and Mark completely fell in love with Champagne Leclerc Briant, and they would do everything in their means to not only live up to the Leclerc legacy of generations before but allowed the estate to live up to its full potential, beyond the family’s wildest dreams. And so, Frédéric Zeimatt was brought on as general manager, having 20 years of experience at one of Champagne’s top houses, and Hervé Jestin became chief winemaker, a man described as “one of Champagne’s best winemakers” by wine critic and Champagne expert Peter Liem.
Champagne Leclerc Briant vineyards
Hervé Jestin’s theories about biodynamics can even seem mysterious to other winemakers who practice it as it is challenging to understand concretely how he is getting such brilliant results in the bottle. Pierre Baptiste Jestin, Hervé Jestin’s son, who is the director of operations at Champagne Leclerc Briant, talked about his father’s focus on “bioenergy” in terms of considering how it relates to biodynamic practices and the concept is to recognize that nature is perfect and people feel the power of that perfection when they are in nature. And so, Hervé Jestin’s aim, according to his son, is to “wake up a deep emotion” when the Champagne wines from Leclerc Briant are drunk because it evokes an all-consuming feeling that transports the drinker to the experience of being surrounded by such perfection. But there is no training manual for producing bioenergetic wine, and he has been on a mission to carve out a road that doesn’t exist.
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Champagne Leclerc Briant bottles being taken out of the sea
Significant work was being done in the vineyards of Leclerc Briant when it came to growing grapes containing a tremendous amount of bioenergy. Still, Hervé knew there needed to be a lot more work in the winery to increase this energy from Mother Nature. Despite biodynamic practices being mainly rooted in the vineyards, Hervé Jestin has spent over a quarter of a century working with biodynamic principles in the winery and he is considered to be a leading expert when it comes to using the practices in this way. For example, he has been aging Champagne Leclerc Briant bottles in the sea, below, around 200 feet deep, and since there is “a permanent water dynamization,” he claims, the energy in the bottle is 30% more than the same bottle that has been aging in their cellar. He also used a stainless steel barrel lined with gold to increase solar influence during the first fermentation. And there have been many experiments and many more to come.
Glass of Champagne Leclerc Briant
Denise Dupré has already laid down an impressive legacy with her incredible career but it was far from complete; if anything, it was a new beginning as she and her husband not only purchased two historic wine estates but she also founded Champagne Hospitality, a design and development venture dedicated to redefining luxury travel, incorporating sustainability and innovation as she understands that needs to be the future for European wine regions that do not have the hospitality infrastructure such as a Napa Valley. She has also ensured that each hotel and vineyard contributes to their local communities by uplifting the people and economy as well as protecting the environment.
And she couldn’t find a better chief winemaker than Hervé Jestin who has four decades of working with Champagne wines, the first half with a big house and the second half on his own as one of the most respected specialists of biodynamic winemaking working with a range of Champagne houses. But with Champagne Leclerc Briant, he has been able to reach for the stars as Denise and her husband always tell their team that their ideas are not big enough, that they shouldn’t be afraid to think beyond what they didn’t think is possible. And so, a historic Champagne house about to fade into obscurity is now one of the most exciting projects watched closely by Champagne experts and connoisseurs alike.
An excellent partnership between two extraordinary people who, instead of thinking that their time shaping the world has ended and stepping to the side, decided to come more front and center with their wealth of experience and knowledge. “Transformative power,” as Denise states, comes from the combination of passion, power, and perseverance, and the wines of Leclerc Briant are already starting to transform how consumers and experts view the multifaceted potential of Champagne.
NV Champagne Leclerc Briant
Champagne Leclerc Briant owns 24.7 acres of vineyards that are all organic and biodynamic. They are situated between the Premier Cru villages of Cumières, Hautvillers, Mareuil-sur-Aÿ, Bisseuil in the Vallée de la Marne, Villers-Allerand and Rilly la Montagne in Montagne de Reims, and the Grand Cru village of Le Mesnil Sur Oger in the Côte des Blancs. Leclerc Briant also holds long-term contracts with another 19.7 acres of organically farmed vineyards.
NV Champagne Leclerc Briant, Réserve Brut: Even though they label this Champagne as a Non-Vintage Réserve Brut, it is entirely from the 2018 vintage with only 4.5 grams per liter of residual sugar (g/l rs), technically making it an Extra Brut as it has less than 6g/l rs making it drier than a typical Brut. But they want it to be positioned in the market as a Non-Vintage Brut since that is the most popular category. Hervé Jestin has chosen only a single vintage for all their selections since he wants the bioenergy from a particular moment in time to be captured from the vineyards. 40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay. An exquisite array of aromas with blood orange zest, strawberry tart mingled with hazelnuts and crushed limestone with gentle bubbles that caress the palate with a touch of creaminess.
2017 Champagne Leclerc Briant, Le Clos des Trois Clochers
2017 Champagne Leclerc Briant, Le Clos des Trois Clochers Single Vineyard, Brut Zéro: 100% Chardonnay with only 1g/l rs from the Le Clos des Trois Clochers vineyard located in the Premier Cru village of Villers Allerand. This vineyard is located in the red grape dominant area of Montagne de Reims, and so, a 100% Chardonnay, a.k.a. Blanc de Blancs, is very rare, and Hervé Jestin wanted to show the expression of this terroir, sense of place, through the Chardonnay grape. This is a wonderfully voluptuous wine with expansive, rich stone fruit flavors intermixed with baking spices and hints of croissant laced with an intense minerality that brings elegance to this richness with a fierce vibrancy along the highly expressive finish.
2018 Champagne Leclerc Briant, Les Monts Ferrés
2018 Champagne Leclerc Briant, Les Monts Ferrés Single Vineyard, Extra Brut: 100% Chardonnay with only 1.4g/l rs from the Les Monts Ferrés vineyard located in the Premier Cru village of Vertus. This 100% Chardonnay is from the cooler area of Côte des Blancs, which is known for mainly Chardonnay plantings, unlike Montagne de Reims. This vineyard is located in a particular area named the “Iron Hills” because the soil is chalky like much of the Champagne region but it contains a large amount of iron. Lots of tension and electric energy with lots of saline minerality with very fine notes of white flowers and lemon confit with a touch of pastry cream that has a great drive along the extraordinarily long and expressive finish with mouthwatering, racy acidity.
NV Champagne Leclerc Briant, Extra Brut Rosé
NV Champagne Leclerc Briant, Extra Brut Rosé: 93% Chardonnay from Chouilly and Montgueux and 7% Pinot Noir from Les Riceys in the Aube, entirely from the 2019 vintage with 3.5g/l rs. Bursting with so much delicious life as raspberry coulis, white cherries and orange blossom intermingled with almond cookies and a creamy body that turned the fine bubbles into silky ribbons with lively acidity and lots of vitality.
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Top Double IPAs to Try: World Beer Cup Winners Revealed
The best double IPAs were recently named at the World Beer Cup.
The world’s best double or imperial IPAs were crowned recently at the World Beer Cup. The competition is arguably craft beer’s most prestigious and is organized each year by the Brewers Association, a not-for-profit trade organization that advocates for independent brewers.
Though brewers and some craft beer lovers have cooled in their enthusiasm for IPAs, they remain the bestselling craft beer style by a significant margin and the higher alcohol content double IPAs—sometimes described as “an IPA that’s been turned up to 11”—are a big part of that. At this year’s World Beer Cup the double/imperial IPA category had 138 entries. Out of all those beers only three were chosen as medalists. They are listed below and all, in what is an unusual sweep by a state, hail from sunny California. You can also read my story on the best Hazy IPAs from the World Beer Cup and the best German-style Pilsners, and follow my stories for more updates from the World Beer Cup and news about the world’s best beer in general.
This big bold and well-prepared imperial IPA features citra, citra cryo and mosaic hops. Per the brewery’s notes on the beer: “The brew team were all good lil Pallys the night before they brewed this one, got good sleep, ate their Wheaties, and watched this batch of hop saturated yum yum like a hawk. We were prepared this time! And I think it shows in how dope this one came out. Tasting notes? Think Navel Orange oils, yummo blueberry cereal, pineapple whips, and a linger of the freshest Maui Wowee.”
Beer fans in California can have beer shipped to their homes from Green Cheek Beer Co.’s website.
A chance to drink this beer is worth going down the rabbit hole. From the brewery: “The habit of rabit? No carrots here, Jack. This riddle of a double IPA is easily solved when a bright blend of berry and citrus leap out of the glass. Whiskers wiggle above a healthy heap of Mosaic and Simcoe for an evolving aroma experience.”
Coming in third place is this goblin-named gem of a beer that is made with strata, nelson, and mosaic notes. Tasting notes from the brewery are minimal, but per Untapped, it has notes of dank fruit, diesel, papaya, and pine, all descriptors that have my mouth watering.
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Celebrate Father’s Day with a Special Tasting of Rare Whiskeys at Sazerac House
Special Tasting of rare whiskey for your dad for Father’s Day at Sazerac House
Thea and Ramonium Distillery Collaborate for a Unique ‘Whiskey Revival’ Event
Mixing an engaging song from a local artist with a unique cocktail, alongside a strong sense of community spirit, leads to the creation of “Whiskey Revival.”
“Whiskey Revival” encompasses both a melody and a spirit, crafted from a partnership between Ramona musician Thea Tochihara from Thea The Band and the Ramona-based San Diego Sunshine Craft Spirits Co.
The foundations for this project were laid a few years prior when Tochihara started composing a song focused on whiskey.
During her creative process, she envisioned how exciting it would be to collaborate with a whiskey producer to create a signature whiskey that could accompany the song on her summer tour, she explained.
Her conditions for the drink were specific: it must be inspired by a song’s name, be a single malt whiskey, and feature her personal branding.
Upon conveying her vision to Eric and Cassie Goforth from Ramona Radio, they promptly arranged a discussion with Paul and Amanda Markham from San Diego Sunshine, who founded their distillery nine years prior.
It turned out that the Markhams were already in the process of adding a single malt whiskey to their product range.
“We were on track already; all that was missing was her branding,” Amanda Markham commented.
Markham describes Whiskey Revival’s taste as “a great oak-y vanilla.”
“‘Whiskey Revival’ delivers the perfect musical blend that goes down smooth; with its raw blues, outlaw country grit and simple, yet polished soul-folk lyrics,” said Tochihara, in her promotion of the song and beverage combo.
The song is delivered in Tochihara’s “Cosmic American” style, which she describes as “a blend of country/folk honest lyrics, emotive shades of soul/blues and textures of Indie rock.”
“Ramona locals are familiar with it, since I play it around town,” she said. “I find people are pulled toward the song, and a lot of people think it is a cover.”
With the lines, “Here I go again seeking answers in the bottle/I can smell ’em on my breath with the whiskey and regret/Ain’t it sweet, oh so sweet/Well pull up your bar stools and gather round/I’m bringing a new kind of church to town,” the song is steadily building its audience with every show.
Several special activities are anticipated in conjunction with the release of “Whiskey Revival.”
The “Whiskey Revival” single is set to debut on Ramona Radio on July 1. By July 5, the track will be available on streaming platforms globally.
The drink, Whiskey Revival, will be released on June 21 at San Diego Sunshine and a number of local liquor outlets.
A pre-listening VIP barbecue and whiskey pairing, planned for the same day, is already sold out.
“But people will still be able to come by the distillery, buy bottles and sample it in the tasting room,” Markham said.
A QR code on bottles of Whiskey Revival will also allow access to the song.
“We are very excited about the release of Whiskey Revival,” Markham said. “We haven’t really put on an event since COVID. It will be fun to get back out into the community, especially with this collaboration.”
For specific details on either release, see Thea The Band’s social media sites.
A promo for the drink and video, shot on location at San Diego Sunshine distillery, will be released the second week in June; a full video will be released this fall.
In the promo, Tochihara has a hawk on her arm.
“Posing with Ruby, the red-tailed hawk, was a dream come true,” she said. “Hawks have been my spirit animal for many years.”
Ruby is one of three red-tailed hawks residing at Critter Encounters, a wildlife sanctuary and educational company based in Ramona that specializes in live animal experiences.
Tochihara mentioned that Andrea Burgan, who leads Critter Encounters, provided her a brief training on managing hawks inside a distillery’s bathroom before she started working with Ruby.
Whiskey Revival bottles feature a hawk illustration.
Thea The Band is scheduled to perform at the Kickoff Party on July 6, with the venue yet to be determined, and again on July 26 at the Ramona Country Fair. They will also tour Oregon, Washington, and California in the same month.
Tochihara expressed her desire to make the whiskey available at her venues during her summer tour.
San Diego Sunshine is located at 432 Maple St., #6. For inquiries, call 619-820-3379 or visit: https://www.sandiegosunshine.com/.
England vs. Serbia Match: Beer Ban Imposed to Prevent Violence, Fans Encouraged to Opt for German Shandy
Fears over Serbian ‘ultras hooligans targeting boozed-up England fans at The Three Lions’ first Euros match on Sunday, June 16, at the VELTINS-Arena in Gelsenkirchen, Germany, have prompted authorities to take measures.
Full-strength beer will be prohibited during England’s first Euros match against Serbia, with fans being served weaker German shandy, according to reports.
This decision was made as German authorities, hosting the major football tournament, are concerned about potential clashes between England fans and violent Serbian ‘Ultras’. German police are apprehensive that Serbian hooligans are planning to confront the drink-fueled England supporters, leading to the ban on strong lager at the match. An estimated 40,000 England supporters and 8,000 Serbs are expected at the game, the latter joined by others from Germany’s Serbian communities.
The security level for the match on Sunday, June 16, at the VELTINS-Arena in Gelsenkirchen, has been elevated from ‘high’ to ‘very high’, with concerns that 500 hardcore pro-Vladimir Putin supporters may also attend, as per reports.
READ MORE: DWP crackdowns leave 1.6 million claimants of one key benefit £2,000 out of pocket
In response, local authorities have opted to serve a weaker beer at the 62,000-seat stadium during the Three Lions’ premier game. Instead of offering the 4.8 per cent alcohol Bitburger Premium, attendees will now be able to purchase a blend of lager and citrus soda known as ‘Radler-style’, which contains only 2.5 per cent alcohol. Additionally, there is a limit; fans can purchase no more than two pints of this beer at one time.
Bitburger, a renowned German brand, offers two lighter alternatives: the 2.8 per cent Bitburger Light and the 2.5 percent Radler lemonade shandy. It remains unclear which of these options will be made available.
Complicating matters further, UEFA has prohibited division among fans within the stadium, leading to mixed seating for rival supporters. Moreover, it has been reported that German police have identified plans by organized Serbia ultras groups to converge on the match targeting slightly intoxicated English fans.
Gelsenkirchen police spokesperson Stephan Knipp mentioned to The Sun: “It is just the England game which will have the low-strength beer. The other games at the stadium will have 4.8 per cent.”
It’s your call! Which country possesses the most formidable team at Euro 2024? Weigh in on the discussion in the comments section.
Additionally, a prohibition on alcohol consumption has recently been imposed on England supporters in the city, particularly at Heinrich-Konig-Platz, restricting drinking before the 8pm match commencement.
Mr Knipp elaborated further: “Fans are not permitted to consume alcoholic beverages at the city’s main square, Heinrich-Konig-Platz. An England fan found with beer in the square will be required to discard it or it will be confiscated. However, they will not be arrested on the spot. While the square will serve as a fan zone for other matches in the city, it is excluded for England matches. Fans are, however, allowed to consume alcohol at local bars and at a designated fan zone for England supporters located at the racecourse.”
Another police source mentioned to the newspaper that the beer available at the arena will have the same alcohol content as ‘Radler’ beer, a combination of beer and lemonade, akin to a shandy.
Previously, England fans have faced aggressive confrontations, notably in 2016 when organized Russian hooligan groups severely injured several English fans in Marseille, France. There were claims that these hooligans were state-backed.
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Small Island, Big Win: World’s Best Rum Title Awarded to a Lesser-Known Producer
With its roots in the Caribbean, rum for many people has become synonymous with tropical locales and delicious dark liquor cocktails. Unsurprisingly, at this year’s International Wine & Spirits Competition, the region boasted most of the highest-rated rums among the several hundred tasted by experts. One country in particular holds the crown.
Barbados is the undisputed champion when it comes to rum at this year’s IWSC. Of the 20 best-rated rums tasted by experts, the country produces more than half of the choices, with eight of them being from R.L. Seale’s Foursquare distillery on the island.
The competition’s No. 1 rum in the world with 99 points is R.L. Seale’s Foursquare 14-Year-Old Equipoise Rum. At 61 percent ABV, it isn’t your typical rum and can likely be sipped in small amounts rather than combined with mixers. It also has a unique flavor profile, according to the more than 100 distillers, blenders, and other industry professionals gathered for the competition.
“Enticing aromas of leather and olive oil greet the senses, leading to a tantalizing blend of citrus peel, cinnamon, oak, dark chocolate, and nutmeg. Plummy, spiced fruit dances on the palate upon a soft, sweet mouthfeel. A dry, tangy finish lingers, revealing layers of caramel, banana bread, and tobacco. Luxurious and long-lasting,” they gushed.
Coincidentally, the first-ever record of rum in history was on the island of Barbados. Other countries in the top 20 responsible for great rum include fellow Caribbean nation Martinique and the Southeast Asian countries of Thailand and Cambodia.
Related: The World’s Best Gin Has an Interesting Flavor Profile
Read up on the 20 best-rated rums from this year’s IWSC and find something you like.
R. L. Seale Foursquare 14-Year-Old Equipoise Rum (Barbados, 99 points)
Taiwan Tabacco & Liquor Corp. Nantou Winery Craft Cask-Strength Single Batch Rum (Taiwan, 98 points)
Mt. Uncle Distillery FNQ Iridium x Agave Cask 10-Year-Old Rum (Australia, 98 points)
R. L. Seale Foursquare 2011 Rum (Barbados, 98 points)
R. L. Seale Foursquare Covenant Rum (Barbados, 98 points)
Equiano Ominira 11-Year-Old Rum (Barbados, 98 points)
Sangsom Distillery Phraya Deep-Matured Gold Rum (Thailand, 98 points)
St. Nicholas Abbey 12-Year-Old Cask-Strength Rum (Barbados 98 points)
St. Nicholas Abbey 8-Year-Old Cask-Strength Rum (Barbados, 98 points)
R. L. Seale Doorly’s 14-Year-Old Rum (Barbados, 98 points)
R. L .Seale Foursquare 14-Year-Old Mystique Rum (Barbados, 98 points)
R. L. Seale Foursquare Absolutio Rum (Barbados, 98 points)
Desert Diamond Distillery Gold Miner 12-Year-Old Barrel Reserve (Platinum Wax) (Arizona, USA, 98 points)
Rones del Caribe Roble Viejo 12-Year-Old Ultra Añejo Rum (Venezuela, 98 points)
R. L. Seale Foursquare 15-Year-Old Nicholls & Perks Rum (Barbados, 97 points)
Samai Distillery Kampot Pepper Rum (Cambodia, 97 points)
Distillerie Neisson Le Rhum Argicole Blanc (Martinique, 97 points)
Héritiers Madkaud Renaissance Rum (Martinique, 97 points)
Destilerias Aldea Ron Aldea Familia 2006 Rum (Canary Islands, Spain, 97 points)
R. L. Seale Foursquare Triple Entente Rum (Barbados, 96 points)