New Products: Early Times Kentucky Whisky

Early Times Kentucky Whisky

Early Times Kentucky Whisky is releasing a limited-release commemorative bottle in celebration of its 150th anniversary. With its mild taste profile of sweet corn, vanilla and butterscotch, Early Times Kentucky Whisky is made by mashing grain in small tubs and boiling beer and whisky in copper stills over open fires. Early Times Whisky is 100 proof and features a light honey color and a mellow oak, brown sugar and vanilla aroma. The distillery will produce 3,000 cases, available in 20 states.

Early Times Kentucky Whisky
 
For more information, visit www.earlytimes.com.


Brancott Wines

Brancott Wines, a boutique winery established 30 years ago, is launching a newly designed package for its New Zealand wines. The new label features mountains and depicts the New Zealand heritage, sharing New Zealand’s history on its label. Brancott wines are noted for the Marlborough Sauvignon Blanc, which was named Best Sauvignon Blanc in 1990 at the International Wine and Spirits Competition in London.

Brancott Wines

For more information, visit www.brancottvineyards.com.


Dogfish Head Steampunk Backbar Clock

The Zeon Corporation debuted its “steampunk” backbar clock this spring for the Dogfish Head brewing company. The clock features design elements from the Steampunk art movement and a design aesthetic from Victorian-era England, including vintage metals, steam power-themed mechanicals, moving gears and a lighted dial that indicate different hopping times. The “Steampunk” backbar clock also uses the latest energy-efficient LED technology and is available now for distribution.

Dogfish Head Back Bar Clock

For more information, visit www.zeon.com.

Suggested Articles

The top form of theft victimizing business owners throughout the United States is time theft, and buddy punching is the main form.

Break and enters are unavoidable and costly, so it only makes sense that you prepare for this inevitable scenario.

When cocktails are an integral part of a brand and the guest experience, how an operator approaches menu changes is of the utmost importance.