Experience a Four-Course Wine Dinner at Breaker Featuring a French Vintner Representative: The Dish Special Edition
Four culinary experts from The Breakers, inclusive of its wine director and executive chief of restaurants, are the powerhouses behind an opulent wine dinner happening this Wednesday at the resort hotel.
The extravaganza set to begin at 7 p.m. in The Breakers’ Magnolia Room, will regale attendees with a four-course dinner which will be married with commendable wines from the respected French vineyard Château Cos d’Estournel located in the Bordeaux region.
To ensure exclusivity, the seating at this event is capped and would-be attendees are required to book their spot in advance. The event will be under the patronage of Charles Thomas from Cos d’Estournel who will be the guest of honor.
The maestros behind the curtain orchestrating this grand event are pair of master sommeliers Virginia Philip, also the wine director, and Juan Gomez, both from The Breakers.
Joey Tuazon, the esteemed chef at The Breakers’ HMF, alongside the resort’s executive chef of restaurants, Anthony Sicignano, take the culinary stage.
The wine dinner kicks off following a wine reception replete with passed hors d’oeuvres, starting dynamic with a seared sea scallop dish that features crispy rice, a spiced yogurt ginger crème, and a delectable tomato confit.
Turning up the taste a notch, the second course is HMF’s take on the “pot pie” – an exquisite blend of corn, leeks, the pungent Roquefort, and blueberry jam.
The culinary journey proceeds to a third course highlighted by a tantalizing wood-grilled cut of tender beef tenderloin, served with a dash of truffled parsnip purée, roasted varieties of salsify, the earthy chanterelles, and a bold syntax of red-wine currant sauce.
The final act of the culinary experience presents itself in the form of decadent chocolate truffles for dessert.
Several wine pairings during the evening will include, among others, Cos d’Estournel Bordeaux Blanc 2018; Les Pagodes de Cos d’Estournel 2016 in magnum; and Château Cos Labory Red Bordeaux 2018.
The Wednesday wine dinner at The Breakers is $525 a person.
For more information or to make a required advance reservation, call (561) 659-8980, ext. 7949.
This article originally appeared on Palm Beach Post: Four-course Breakers wine dinner focuses on French house
Discover the World’s Best Whiskey: A Top-Rated and Affordable Bourbon
Jim Beam and Jack Daniel’s have long been leaders in the American whiskey market. In terms of sales, there simply isn’t a touch on them. Last year, as reported by The Spirits Business, Jack Daniel’s sold 14.6 million cases, whereas Jim Beam sold 16.7 million, ranking them as the two top selling whiskey brands globally. This is a crown that one of the pair has held for a minimum of five years. However, this popularity doesn’t translate as strongly to the bar scene as it used to.
Each year, Drinks International, a news platform for the liquor industry, surveys top 100 bars across 33 countries to discover the drink orders of consumers. The chosen bars consistently feature on renowned lists such as World’s 50 Best Bars and Tales of the Cocktail Spirited Awards. Following the survey, Drinks International publishes its conclusive Brands Report, providing an insight into the purchasing habits and trending brands in the world’s best bars.
Topping the list for the second consecutive year is Maker’s Mark, one of our beloved cost-effective bourbons, famed for its red-wax-dipped top. Jim and Jack, formerly the go-to brands for a “shot and a beer” or mixed drinks, have made room for slightly pricier counterparts. This shift indicates an openness among consumers to pay a little more for a superior pour, or the patrons of these surveyed bars are simply more willing to spend more.
Related: 2024’s Best Cheap Whiskies for A Budget-Friendly Bottle
Regardless, the titanic twosome of America’s whiskey finds itself in the seventh and eighth positions, in spite of their well-established reputation in the worldwide marketplace:
Maker’s Mark
Bulleit
Michter’s
Woodford Reserve
Buffalo Trace
Wild Turkey
Jim Beam
Jack Daniel’s
Rittenhouse
Four Roses
The growth of Maker’s Mark and other brands has begun to impact Jim Beam’s numbers, which sold about 300,000 fewer cases last year than they did the year before. It’s worth noting that Jack Daniel’s grew by 7.9 percent last year, but the brand has also stepped into the craft marketplaces with the release of an American Single Malt and the continuation of its successful, experimental Distillery Series. Maker’s Mark, meanwhile, sold 200,000 more cases in 2023 than they did in 2022, an increase of 5.3 percent, although it had a bigger 2022, growing 11.1 percent from 2021.
According to Drinks International’s annual American whiskey trends report, that trend should continue. Instead of relying on business data, this report is more subjective, since the bars themselves decide what climbs up the rankings. And while Maker’s might see competition from Michter’s, Jack and Jim don’t even make the list:
Michter‘s
Maker’s
Bulleit
Woodford Reserve
Buffalo Trace
Angel’s Envy
Blanton’s
Wild Turkey
Elijah Craig
Eagle Rare
Regardless, it seems like consumers are willing to spend a bit more on whiskey than they have in the past—and Jim and Jack are being left behind.
Company Renames ‘Plantation Rum’ Following Criticism Over Slavery Associations
Maison Ferrand changes brand to Planteray rum after acknowledging ‘hurtful connotation’ of old name
A popular Caribbean rum has been rebranded after concerns were raised that its name was associated with slavery.
Maison Ferrand, which markets itself as one of the world’s premier boutique producers of fine spirits, has changed the name of its Plantation rum to Planteray rum.
The original name was criticised in the wake of the Black Lives Matter movement in 2020 for its links to the transatlantic slave trade. The change was promised in June 2020 and the company said trademarking the new name in 120 countries had caused delay.
The announcement was made by the Maison Ferrand owner, Alexandre Gabriel, at a press conference at the West Indies Rum Distillery in Barbados this month.
He said the new name “pays homage to sugar cane, the plant that gives birth to the rum, and the sun’s rays that are essential for sugar cane growth and ripening”.
The announcement did not address the racism complaints made about the original name, and there were no official social media posts about the rebranding.
The move was welcomed by Rachelle Ferron, the head of entertainment at ITV’s Good Morning Britain, who wrote a piece for the Guardian in 2022 in which she cited the brand in a critique of “businesses [that] still feel the need to use ‘plantation’ as a selling point despite its links to historic colonial exploitation”.
Ferron said: “This is a welcome advancement, and I am proud that I was integral to this long-overdue change, but there is still work to do and I would urge any company to remove associations with slavery from their branding. This was my own little protest but that’s how wider change often starts.”
A Maison Ferrand spokesperson said the company would not be commenting further on the rebranding.
Announcing the decision to change the drink’s name in June 2020, Gabriel, the rum’s creator and master blender, said: “We understand the hurtful connotation the word ‘plantation’ can evoke to some people, especially in its association with much graver images and dark realities of the past.
“We look to grow in our understanding of these difficult issues and while we don’t currently have all the details of what our brand name evolution will involve, we want to let everyone know that we are working to make fitting changes.”
In a 2022 interview for the magazine Drinks International, Gabriel said the inspiration for the original name was his childhood in rural France.
He said the word plantation was “a French farming term”and the name was chosen “without any malice and never with any intent to make anyone feel marginalised”.
This is not the first time a rum producer has changed the name of a product because of criticism about an association with slavery. Two years ago, the Danish company 1423 World Class Spirits rebranded its Ron Esclavo rum to Patridom after criticism of the original name, which means slave rum, and the firm’s claim that it was “an homage to the slaves who paid a high price in the history of sugar cane and rum”.
Ferron called on other rum producers to rebrand products linked to slavery. She criticised Diageo for retaining the Captain Morgan brand, named after Sir Henry Morgan, a privateer and plantation owner who owned more than 100 enslaved people.
A Diageo spokesperson said: “Captain Morgan rum was created around 80 years ago and acquired by Diageo in 2001, and there has never been any legal or financial link between the brand and Henry Morgan, who lived in the 17th century.”
Analyzing the Best and Worst Beer Logos
Beer enjoys immense popularity around the globe and has done so for hundreds of years. With a plethora of beer brands available, beer enthusiasts are certainly not left wanting. The vast range of beer types, each with its unique look, scent, and flavor, makes marketing and branding extremely crucial.
Logos play a pivotal role for each beer brand. A number of beer brand logos have achieved iconic status, potentially ranking among the top logos of all time, adding immense value to their brand identity. Nonetheless, some logos fall short, either due to a lack of alignment with the brand’s image or simply because they aren’t visually appealing. Let’s delve into some beer logos that are at both ends of this spectrum.
An interesting backstory about a craft brewery ties back to rock ‘n’ roll roots. The brewery was established by Logan, the son of Lead Zeppelin’s vocalist, Robert Plant, in 2011. In 2022, it was taken over by Heineken. It even partnered with the American desert rock group, Queens of the Stone Age.
Beavertown’s logo uses a sans-serif font in crisp, legible block capital letters set in white. The logo sports a modern, slightly unconventional look. The skull, a key component of the logo and also the ‘o’ in Beavertown, has become a trademark symbol for the brand. The sketchy, cave drawing-like appearance of the skull contributes to the logo’s edgy aesthetic.
The popular tequila-infused pale lager is produced by a Slovakian subsidiary of Heineken, but its branding relies heavily on Mexican design. However, it doesn’t do so in a corny way, for an end result that is actually quite understated.
The name of the beer is written in red lettering with black stripes going across horizontally, and the letters are all surrounded by white to give them more emphasis. The letters are serifed but in quite an attractive way, while there are three red circles above them, each giving some quick information about the beverage. The phrase “Tequila flavoured beer” sometimes goes at the bottom in green cursive writing, using another colour from the Mexican flag.
This might be a controversial choice, but I’ve never thought much of Budweiser’s logo. The iconic American-style lager has been a popular choice for well over a century, but their logos throughout history have left a lot to be desired.
For me, the current logo, despite a nice retro nod, is just a bit plain and boring. It does what it needs to, but there’s nothing to set it apart from other logos which might have two or three colours – white and black and something else – and a classic, cursive-style typeface. It’s just a tad dull.
The Brooklyn Brewery logo, established in Brooklyn, New York City, in 1988, is laudable. Brooklyn takes a subtle approach to its marketing, relying primarily on word-of-mouth and philanthropic efforts. However, its logo, designed by the renowned graphic designer Milton Glaser, makes a quiet but significant impact.
The logo has a roundel design encompassing a large, cursive ‘B’ at its center with ‘Brooklyn Brewery’ etch around it. It is sandwiched between two circles beside the ‘B’. The most recognized color palette for the logo is black and green, although it is adaptable enough to accommodate various color variations for different Brooklyn beers.
Beck’s, a German brewery, has a rather mundane logo. Its broad serif letters fail to leave a lasting impression, and the utilization of black and white in the color scheme is lackluster. The key emblem, the other main component of the logo, is inspired from Bremen’s coat of arms, where the brewery is located and pays homage to St. Peter, the city’s patron saint.
Similar to many long-standing beer brands, there’s no glaring issue with their logos. The issue lies in their lack of depth and dynamism. However, a brand like Beck’s doesn’t need to rely on its logo for recognition, owing to its established reputation in the beer industry.
Some of Corona’s adverts might have divided opinion last year, but I do think its logo itself is quite a good one. This Mexican beer brand is best known for its Corona Extra pale lager, but it boasts a range of other beers as well as hard seltzers, too.
Its logo consists of its name in a bold, gothic-looking font, and it’s in a nice blue colour – something that feels quite unusual for big-name lagers. Under the lettering is a yellow medallion that says “the finest beer” in Spanish, while the crown above the lettering is a classy, elegant touch.
No matter your thoughts on the beer logos I’ve both praised and pilloried here, why not take a trip down memory lane and check out some of the beer labels we enjoyed back in 2015? Or, for an alcohol-free experience, take a look at our favourite Dry January ad campaigns this year.
Discover the Wine and Peanut Butter Pie Pairing That Takes You to Flavortown
Gone are the days when pasta dishes and fancy charcuterie boards are the only foods worthy of a wine pairing. Identifying the ideal wine match for your cuisine can significantly enhance the taste of your food. Why not upgrade your favorite snacks or even your regular dessert? We consulted a sommelier about the wine that best complements the flavors of peanut butter pie, enabling peanut butter enthusiasts to enjoy the ultimate dessert experience.
Doreen Winkler is a consulting sommelier responsible for creating wine lists for numerous restaurants, including the new Mishik in New York City. She has previously shared her expert knowledge with us, suggesting surprising yet welcome wine pairings for various dishes. For instance, she recommended the best grilled cheese and wine combination and shared ideal wine and snack pairings. So, which wines should fans of sweet and savory desserts stock up on? Winkler recommends an aged sweet vintage Pedro Ximenéz sherry from Spain for Peanut Butter Pie.
Read more: Popular Vodka Brands Ranked From Worst To Best
Many of us wouldn’t know where to begin when it comes to pairing a wine with something like peanut butter pie. Doreen Winkler’s suggestion for Pedro Ximenéz sherry might surprise some people. This is among the sweetest wines available. For a number of us, this may seem too sweet to pair with a dessert as rich and sugary as peanut butter pie. However, Pedro Ximenéz sherry has unique notes that complement the distinct combination of flavors in peanut butter pie.
“The notes of chocolate, coffee, nuts, and dried fruits will perfectly complement the richness and sweetness of a peanut butter pie and elevate it to the next level,” Winkler told us. Pedro Ximenéz sherry is made with a process called “asoleo,” which means that the grapes used for the wine are dried out in the sun. This process helps to make the wine particularly sweet and it also brings out the grapes’ acidity and warmth. That flavor profile paired with the classic sweet and salty flavors of a peanut butter-y dessert? That’s our new favorite after-dinner treat.
Read the original article on Mashed.
How to Mix Pineapple Juice and Vodka for Tropical Treats Anytime
The cold winter months can get the best of anyone. From perpetually gray skies to the trifecta of wind, rain, and snow, it is no wonder that many people plan a warm weather getaway during winter. Unfortunately, a vacation isn’t always an option — but that doesn’t mean you can’t enter a state of tropical relaxation. If you are seeking a quick and easy reprieve that is reminiscent of a trip to the equator, we’ve got you covered: All you need to do is combine pineapple juice with a splash of vodka.
Pineapple juice and vodka are a winter-blues-crushing match made in paradise for many reasons. Pineapple juice is full of vitamins, antioxidants, and enzymes — namely, bromelain — that Healthline states may boost your immune system and reduce inflammation, keeping your body healthy and feeling good during cold and flu season, not to mention that it tastes just like liquid sunshine. Meanwhile, the addition of vodka cuts the intense sweetness of pineapple juice with its clean, crisp flavor. It also, like other alcoholic beverages, acts as a vasodilator, giving you a warm and fuzzy feeling. (Though, beware, it may actually cause a drop in body temperature despite the sensation of warmth.) The result is a mouth-watering cocktail that feels as good as it tastes and is easy to throw together at a moment’s notice, in whatever ratio best suits your preferences.
Read more: 13 Liquors Your Home Bar Should Have
Given that this cocktail combination is so bare bones, it is important to invest in the very best options for both your vodka and your pineapple juice mixer. We have previously shared our opinions on the best-tasting vodkas available, ranging from household names like Grey Goose to more unconventional picks like Haku vodka. You don’t necessarily need to select the most expensive bottle at the store; just seek out a brand that has a reputation for a smooth mouthfeel and bright, neutral taste. If you want to add more complexity to the drink, you can also explore flavored vodkas, or infuse your own at home.
When selecting pineapple juice, the fresher, the better. Owning a top-notch juicer can be helpful as you can prepare the juice yourself. Alternatively, you can blend pineapple pieces and strain the resulting mixture to extract the juice, all without needing a special gadget. If you find it more convenient, Dole’s store-bought pineapple juice, packed only with pure pineapple juice and vitamin C, often comes highly recommended. Exploring other pineapple-based beverages, such as tepache, pineapple soda, or even kombucha, could also be an exciting option if you enjoy those flavors.
For more information, feel free to read the full article on Tasting Table.
Exploring the Price Tag on Rare Whiskey: $2.8M Too Much? | By Nancy Eshelman
whiskey in decanter, generic
Two things happened the other day.
First I read an article about Mike Daley, a billionaire from Bucks County who spent $2.8 million on a bottle of whiskey. The article called it a “record price” and noted that the buyer holds one of the country’s largest private collections of whiskey.
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
From Rugby Legend to Luxury Rum Entrepreneur: My Journey in Pursuing a New Career
Alun Wyn Jones, a legend from Wales, has transitioned from the scrum to dealing with bottles of rum after his retirement.
The ex-skipper of Dragons is often referred to as one of the most exceptional locks of his era, having played for his nation a record-breaking 158 times.
During his illustrious career, Jones clinched the Six Nations title five times, among which three were Grand Slam triumphs.
Merely two months ago, the erstwhile hero of the Ospreys decided to hang up his boots and start his new venture of selling rum.
Mimosa Rwm Espiritu takes a pinch of Caribbean rum and coffee to create a smooth liqueur.
Brewed in Wales, a bottle will cost drinkers between £30 to £40.
The branding contains the date 1865 with cities Liverpool and Patagonia taking centre stage.
Its story comes from the ship named Mimosa that carried Welsh settlers from Liverpool to Patagonia in Argentina 158 years ago.
The spirit aims to “celebrate the pioneering spirit of the people who embarked on this new life and adventure.”
Patagonia also has a special place in Jones‘ heart as it is where he won his first ever Wales cap in 2006.
CASINO SPECIAL – BEST CASINO WELCOME OFFERS
Mimosa can be enjoyed in espresso martinis, an old fashioned, a hot toddy or on the rocks.
Drinkers can even liven up an iced coffee with a shot of the 29 per cent alcoholic beverage.
The ex-rugby star has been busy promoting his new business on Instagram.
And fans are excited to taste the rum, one said: “Can’t wait to try.”
Unveiling the Secret: The Emergence of Napa Valley’s Cabernet Franc Wine
Vines at Beckstoffer Dr. Crane vineyard
In recent years, Cabernet Franc has been stealthily gaining favorable attention among wine enthusiasts and Napa Valley vintners, rising from its former role as an element of Bordeaux blends and moving onto center stage. “The secret is out and for good reason,” says wine writer Kristy Wenz.
But this surge in popularity is no mere fad. Wenz calls Cabernet Franc “eminently drinkable,” known for its freshness, vibrant acidity and versatility in food pairings. It offers a spectrum of flavors, from lush, dark fruits with significant aging potential to crunchy red, brambly fruits with green pepper notes.
Winemaking styles and geography contribute to this diverse range of expressions. Interestingly, the grape is also practical in the vineyard, requiring less growing season than its family member and Napa Valley darling, Cabernet Sauvignon. This makes Cabernet Franc more reliable in cooler vintages and ensures its availability for early harvests when weather conditions and fire smoke pose threats.
Winemaker Chris Carpenter of La Jota Vineyard Co. says that concern about climate change and fire danger by way of smoke taint makes varieties that ripen earlier more desirable, as California growers “want to get fruit off the vine as quickly as possible before any big fire event.”
Beyond its utility in the vineyard, Wenz notes that an increasing number of winemakers around the world—from Tuscany, Hungary, Languedoc, South Africa, Argentina and North America, particularly California and Washington—are now making exemplary single-expression Cabernet Franc.
Initially attracted by the grape’s distinctiveness, Carpenter has since championed the use of some of the valley’s oldest Cabernet Franc plantings. He sheds light on the historical importance of these vines, tracing their origins back to 1976 when Bill Smith acquired the then-dormant La Jota Vineyard and winery.
Contrary to the previous owners, who were known for their white wine grapes, Smith planted Bordeaux varieties. However, his decision to plant these on St. George rootstock rather than AXR, a common choice in the valley, allowed these vines to escape the devastation of phylloxera. These very vines continue to thrive today, their age contributing to consistent growth patterns, ripening curves and a concentration of flavor and texture that truly reflects the character of the variety.
“That block sets the flavor standard by which we judge all the subsequent blocks we have planted since we took over in 2005,” says Carpenter. La Jota’s current vintage 2019 Cabernet Franc sells for $125 direct to consumers.
Carpenter says Cabernet Franc appeals to wine drinkers who like to have choices when it comes to “varietal expression, across varieties.” He believes this grape offers a unique experience, likening it to the difference between the bands Nirvana and Foo Fighters: “Distinctive though similar, and in a very analogous way as one was derived from the other, as Cabernet Sauvignon is a cross of Cabernet Franc and Sauvignon Blanc.”
The rising popularity of Cabernet Franc is a positive sign of diversity in wine offerings, says Carpenter. He believes that its unique qualities set it apart from other profiles and make it increasingly appealing to both consumers and the winemaking community.
Originating from France, specifically Bordeaux and the Loire Valley regions, Cabernet Franc showcases unique expressions in both areas, enriching the wine experience. Carpenter believes that experienced wine drinkers could argue Cabernet France stands shoulder to shoulder with the greatest of Cabernet Sauvignon wines: “Cheval Blanc being the great example of that.”
As per the increasing consumer interest for unique and distinctive flavors, Carpenter predicts a growing preference for Cabernet Franc. “From a tasting standpoint, it offers a perfect blend of red and black fruit,” he comments. Furthermore, Carpenter notes a herbal essence, which could be explicit, as in the Loire-style focus, or implicit, much like the Right Bank style. Cabernet Franc tannins may look like Cabernet Sauvignon but are more coarse-grained, suggests Carpenter. It also features a “delightful floral rose petal aroma that offsets the herbal aspect,” remarks the La Jota winemaker.
Historically, marketing varied grapes and wine styles in Napa Valley has posed challenges, Carpenter explains. However, he advocates for Cabernet Franc as deserving of recognition and celebration. Carpenter argues, “If more wineries made an effort, the choice for a unique Napa Valley Cabernet Franc experience would make wine lovers think twice before choosing France over California. You might guess that I have a certain bias.”
Old vine Cabernet Franc is found at La Jota Vineyard Co.
Matt Sands, winemaker at Lithology, situated at the foot of Howell Mountain, is acclaimed for his work with the Cabernet Franc grape. He is devoted to gaining acknowledgment for the “incredible untapped potential” of lesser-known grape varieties thriving in Napa Valley. He aspires to lead future winemakers with his experimentation and passion for producing exceptional wines in an ever-evolving environment. “This encompasses demonstrating how impressively Cabernet Franc can emerge as a vital Napa Valley pillar,” professes Sands.
From the esteemed Beckstoffer To Kalon and Beckstoffer Dr. Crane vineyards, he reveals that Cabernet Franc wines from these vineyards are distinctive, characterized by strong floral scents, including violets, lavender, and wildflowers. Lithology Beckstoffer Dr. Crane Cabernet Franc stands out thanks to its unique, single-variety production from this well known vineyard. Unfortunately, the current release 2019 is no longer available.
According to Sands, Cabernet Sauvignon shall continue to be a regional frontrunner. On the other hand, venturing into other grape varieties lets vineyard owners display their creativity, identify what thrives in their vineyards, and present their intriguing discoveries to high-end wine lovers.
“Myself and a few other upcoming winemakers are eager to explore the Valley’s complete potential,” states Sands. He categorizes Cabernet Franc as “prevalent but underutilized,” believing a shift is occurring where these grapes can and should play a significant role in Napa. “The more we test the limits of what is expected of this region, the more of its full potential we can uncover.”
There’s also a market demand for Cabernet Franc, Sands points out. “From a consumer’s point of view, we’re noticing the arrival of the curious consumer who deviates from the usual wine drinking habits to explore more.” Sands is confident that if this curiosity persists, along with investments by winegrowers in Cabernet Franc, this grape’s popularity is set to rise further.
Research Reveals: Liquor Stores Thrive Despite Beer Sales in Grocery Stores
Repealing “blue laws” and permitting the sale of alcohol on Sundays has a much smaller negative effect than what was anticipated by critics.
A new research paper put forth by Cristina Connolly and Alyssa McDonnell from the University of Connecticut, Marcello Graziano from the Norwegian University of Science and Technology, and Sandro Steinbach from North Dakota State University, showcases this. The research published in the Journal of Wine Economics by Cambridge University Press, investigates “the effect of implementing changes to Sunday blue laws on alcohol sales and retail competition, particularly in relation to Connecticut’s 2012 policy shift that allowed the sales of beer in grocery stores on Sundays.”
The prohibition on Sunday alcohol sales in Connecticut, a law that was more than a century old, was revoked in 2012. This occurred thirty years after the Connecticut Supreme Court ruled the majority of the state’s other Sunday sales prohibitions unconstitutional. The changes also permitted liquor stores to operate on Sundays, and grocery stores were allowed to sell beer on the same day.
Despite the changes to the blue laws, there are some who object to them. As per the Tech Talk newspaper from Massachusetts Institute of Technology, a study in 2008 suggested that “the revocation of America’s blue laws resulted not only in a decrease in church attendance, donations, and spending, but also led to an increase in alcohol and drug consumption among people who were religious.”
Connecticut’s repeal was opposed at the time by liquor store owners themselves, who expressed concern about everything from the “social costs” of more alcohol sales to the extra expense incurred from being open an extra day.
“Proprietors of liquor stores in Connecticut and store association lobbyists claimed that allowing Sunday sales would negatively impact their livelihoods,” write the authors of the new study. “Not only would they need to pay operating costs for an extra day of the week, but there was also a concern that consumers would shift to purchasing beer at grocery stores as Sunday is one of the most popular grocery shopping days. Specifically, Connecticut’s liquor store association claimed that, as a direct result of this policy, liquor stores would lose sales and reduce employment, or close.”
The authors examined Connecticut’s sales figures for grocery and liquor stores both before and after the repeal, using other states without Sunday alcohol laws as a control group. They found “no evidence of negative impacts on beer sales in liquor stores.”
“Despite repeated claims by liquor store associations,” the report concludes, “repealing these laws did not harm liquor stores, suggesting that it is possible to repeal Sunday blue laws without negatively impacting smaller businesses.” Incidentally, the study also contradicted claims by grocery store lobbyists, who said Sunday alcohol sales would “have large, positive economic impacts.”
The same data also provides comfort for those who worry that being able to buy alcohol one additional day per week would lead to an explosion in alcoholism and addiction. “Our estimates indicate that repealing these laws significantly increased beer sales at grocery and liquor stores directly after the policy shift, but these effects disappeared afterward.”
“There is an initial bump in sales, possibly due to the novelty of the policy,” they found. “This impact levels off after the initial month, with no discernible effect on sales after the seventh week.”
As it turns out, the repeal benefited both consumers and vendors while proving the doomsayers wrong. But it was also a net positive for economic liberty as another piece of Prohibition falls by the wayside.
The post Study: If You Let People Buy Beer at Grocery Stores, the Liquor Stores Still Survive appeared first on Reason.com.