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Spirits Trends

Spirits trends; articles and tips from industry experts covering the latest spirits used in leading bars, nightclubs and restaurants. See how new spirits can drive profitability to your bar or nightclub.


Article
Glasses and Revenues Raised   May 1, 2009

Salud in Tucson, Ariz., stocks 115 types of tequila, and each day at 5:30 p.m., rain or shine, people gather to end the workday and propose a free, traditional tequila toast.More>>

Article
Drink Development: Subtle Statements   April 14, 2009

To find out how to maximize sake's best features — floral flavors and aromas, a light body — we checked in with Ryan Magarian, head of Liquid Relations.More>>

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Sake to Me   April 6, 2009

Two recipes by mixologist and cocktail consultant Ryan Magarian show sake to its best advantage.More>>

News
What are Consumers Drinking, and Where?   March 27, 2009

A survey by Beam Global of the nation’s hospitality industry answers key questions on consumer tendencies in tough economic times.More>>

News
Expert Brings New Juice to Cruzan Rum Through Category Education   March 20, 2009

The new hire of Andrea Bearbower to teach Rumology emphasizes Beam Global’s dedication to the rum category.More>>

News
Pernod Releases Limited Edition “Hommage A Picasso” Bottle To Honor Long-Standing Relationship With the Arts   March 7, 2009

Pernod 80 Proof will be taking on a slightly modified look with a special “Hommage a Picasso” commemorative label.More>>

Article
Jumping Juniper   March 1, 2009

Gin is the ideal spirit for our time. It’s well suited for the cocktail renaissance that we now enjoy, and the category’s newcomers are primarily in the premium arena.More>>

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Sales in Flight   March 1, 2009

History paints it as a miscreant muse to be sure, but drink pros are all pleased and proud of how far the tequila category has come.More>>

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Vodkas From the Edge   February 1, 2009

Ever the dominant force, vodka gets truly interesting with organic lines, new flavors and locally made products.More>>

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Red + White + Blue = Green   February 1, 2009

At Founding Farmers, a D.C. restaurant and bar, the green philosophy reaches beyond the farm-to-table concept to also encompass a farm-to-back-bar mentality.More>>



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