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syms-things-5 · 4 years ago

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Clear The Area - Chapter 10

Previous Chapter HERE

Warnings: Language

Summary: Back on set, Chris struggles to take his mind of things...

Chapter Ten

It had rained non-stop since Chris arrived back in Georgia which was rather befitting for his mood. The unexpected thunder and lightning had delayed some planned outdoor shots from that morning, with weather reports suggesting more was to come over the weekend. Chris was starting to wonder if he’d ever see Boston again.

“I could come and visit if you want? Keep you company?” Scott offered, downing the last of his glass containing whatever he managed to find in Chris’ liquor cabinet. He would have grabbed the next flight to Atlanta if Chris had asked him to. It was just the habit of him now to offer to do so wherever he was filming in the world.

“Nah, it’s OK. I told my Agent to tell them I had a family thing coming up so they know I can’t stay here for long.”

They had been on a video call for the past couple of hours, though not constantly talking. Scott had taken another call from a friend and Chris had been treated to a star-struck pizza delivery guy on his doorstop, but this was a nice comfort for them both. Chris was lounging around his cosy apartment in sweats and toyed with the idea of visiting the building’s gym to relieve come tension; tension that had built up in him since he inadvertently found himself face to face to Jenny 24 hours previous. Among the small production crowd that had gathered on location yesterday evening, they’d exchange brief pleasantries with him successfully dodging a hug she had initiated. Matt kept a keen eye on the media and thankfully nothing of note was registering online other than typical minor fan gossip but he could live with that. He resolved to keep his head down, get the shots in the can, and get out of there as fast as he could.

“Do you think we should look at getting that place booked again?” Scott asked, absent-mindedly scrolling through something on his phone.

“Huh? What place?”

“That cabin we stayed at in Vermont last year. That one looking over the lake? I literally just mentioned it to you. Have you not been listening to me? Mom wants to go again for her birthday.”

“Sorry, I was thinking about something else. Yeh, sure. I think I have the email of the owner somewhere. I’ll dig it out and we can take a look. Why that place?”

“It was nice and she liked having that separate guest house for Carly and the kids. It had that huge veranda with the barbecue pit. Wasn’t that where Shan thought she saw a snake?” Scott laugh at the sudden memory that had come rushing back to his mind, and Chris nearly spat out his drink.

“Oh yeh, now I remember. She freaked and wouldn’t come outside again!” he was laughing louder now and fell back on to his couch. “Jeez. We definitely have to go back now if only for that. She’ll have it.”

“We should probably not say that to Mom, though. Maybe stick to the script on this one.” Scott laughed again. “So, you coping OK?”

Chris shrugged indifferently as if he didn’t know what Scott was hinting at. It was uncomfortably humid and he was fighting off a carb come from his pizza; he really didn’t want to to get into anything too deep at this point in the day.

“Come on, don’t give me that. You’ve been a bag of anxiety for the past few weeks. I take it she’s texting you still?”

“Not really, just the usual stuff. I can handle it.”

“Just make sure you’re careful while you’re there, alright? That divorce looks nasty and you don’t wanna get wrapped up in it any more than you already are. Don’t give her any more rope to tie you with.”

“Have you been talking to Matt about me?!” Chris asked, suddenly feeling affronted. “Cos I know what I’m doing, OK? I’m not a complete idiot.”

“Only in passing. we buy the same gym clothes. And I’m not saying you’re an idiot. You just have a habit lately of thinking with something else outside of your brain.” Scott pushed back. He was leaning into his iPad a little more as if to ensure his words were getting through to Chris, now sitting a thousand miles away.

“Not all of my decisions are bad ones.” Chris shook his head in objection and he may well have believed it had he not also been keenly aware that, deep down, he’d been feeling like he was veering away from the straight and narrow of late and if Scott was picking up on it, then it was definitely a cause for concern. But there was a time and a place to assess his life choices and this was not it.

“You’ve been really, really distracted lately. Mom’s noticed it as well. Is it just this film or is there something else you’re not telling me?”

He rolled his eyes. “I’m fine! I’ve got, what, four more days here and then I’m back home for the rest of the year. You can life coach me then. Honestly, I’m good. You don’t need to worry.”

Scott returned the frown and continued scrolling through his phone. Things were a bit messed up these days, Chris couldn’t exactly deny it. He didn’t know whether he was coming or going, with filming, his career, and wanting to leave LA. behind on a more permanent basis. He wasn’t getting any younger. Work aside, Jenny hadn’t particularly factored into his thoughts as much as his brother and others had assumed she had but he couldn’t very well admit to that given the alternative. In some ways, what had been happening with Sarah had very much been an indicator of what was missing from his life and what he desperately wanted to focus on. As much as they have both promised they would keep things civil and normal, there was something of a distance growing between them now, an ability to talk openly and honestly. If it hadn’t been for him lazing around their apartment the last few days before he flew out of town, he probably wouldn’t have talked to her or even seen her again. She hadn’t responded to a group WhatsApp joke he sent the other day, and she hadn’t responded again after he forwarded a cute picture of a labrador wearing medical scrubs. If there was one thing that always guaranteed you a response, it was dogs dressed as humans. He tried to put her in the back of his mind and focus on getting the film finished.

“We should put you and Sarah in a room together. Might get you both back to normal.” Scott may have intended his comment to be offhanded as he looked down at his phone again but Chris found himself keen to explore what he meant.

“What’s going on? Has she said something?”

“I was hoping you;’d know more to be honest. You practically live with them now.” Scott insinuated. “Mom says she’s been working loads and when she’s not working, she’s sleeping. That stuff with Charlotte’s really messed her up, I guess.”

He felt guilty hearing this. He hovered over her name and contemplated sending her a casual text but what could he say that didn’t sound as fraught as he was feeling? He could be funny and check Shanna hadn’t killed her. Maybe he could fake some emergency? OK, now you’re just being ridiculous, Chris thought to himself. And desperate. But sometimes, desperate times call for desperate measures...

Chris 18.02pm: This feels weird

He chucked his phone to his side hoping he would stop thinking about it if he paid it no attention. He got up to get another beer from his fridge and spied the pre-made protein shakes that had been waiting for him upon his arrival. He knew he should be in the gym. He knew he shouldn’t have eaten a full pizza when he was supposed to be maintaining his training plan so he would feasibly look the same as before production wrapped the first time. As he rubbed his hand over his softer stomach he found it increasingly hard to care. He could figure that out another time.

As he stared into the abyss, he heard his phone vibrate on his couch. Against his better judgement he could feel a fluttering start in his stomach and he prayed to whomever was listening that he could just, for once, catch a fucking break.

Sarah 18.14pm: I know. I’m sorry. There’s a lot going on right now

He could picture her typing and deleting messages over and over again like she always did, chronically unsure of herself, and figured he should probably give her a break also.

Chris 18.17pm: I understand. Just miss talking to you. Scott’s not as friendly and he doesn’t laugh at my jokes

Sarah 18.18pm: :)

OK, an emoji. That’s a good start, he would take that.

Chris 18.21pm: how’s work?

Sarah 18.24pm: Busy but good. Today I removed a dice from a kids nose

Chris burst out laughing, leaning back onto his couch. They enjoyed listening to Sarah recount her days and the fairly bizarre stuff she ended up being witness to. He enjoyed himself even more watching his mother recoil in horror and fleeing the room when she was being particularly graphic.

“Woah! What is it? What’s going on?” Scott shouted through the screen, first in shock and then confusion. He’d forgotten Scott was even there. “What’s so funny?”

“Oh it’s...nothing. Shouldn’t you be heading to dinner?”

“Oh fuck, yeh. Don’t wanna give him another reason to be pissed off with me. I’ll catch you later, yeh?”

“Don’t worry about it. If I don’t hear from you again, I’ll assume you lovebirds have kissed and made up.”

Scott huffed. “Fat chance.”

A quick click and he was gone leaving Chris smiling at his phone like an idiot. He wondered if she could tell her was happy to finally hear from her, that they were joking, that a smiling emoji had been enough to lift the funk he was currently in.

Chris 18.33pm: I’m so jealous of you right now...

Sarah 18.36pm: Ha! Georgia can’t be that bad

Chris 18.37pm: I’d much rather be there

That wasn’t even half the story.

Four Days Earlier

He shouldn’t have been looking at her curled up on the couch. He shouldn’t have been focussing on the subtle way her throat moved when she swallowed a spoonful of mint choc chip from the bowl placed precariously in her lap, or the way her eyes crinkled when she chuckled at something funny in the film. Or her toes curling and then uncurling from inside her stripy red socks. What even were they watching again? Oh, The Other Guys. Shanna had chosen it and he’d been stuck ever since he’d arrived at theirs, beer in hand, hopeful for some last-minute fun before he had to return to Savannah.

Sarah leaned down the side of the couch to grab her bottle from off the floor and he blinked away as she took a long drink. He excused himself and got up from the couch. The kitchen windows were wide open and he breathed the fresh air in. This was getting ridiculous. His sister was a mere three feet away from him for fuck’s sake.

“What’s up with you?” Shan asked. She had followed him in without him realising, grabbing some more ice cream from their freezer. “If you’re bored, go out. I’m sure there’s people who’d love to entertain you for the night.” She rolled her eyes.

“Oh fuck off, I’m not bored. I’m just stretching my legs is all. It’s not against the law, is it?” he practically spat back at her. He regretted it when he saw her stunned expression. “Sorry.”

“I don’t know what has gotten into you lately but can you please sort it out before you’re back? I really don’t need Mom bothering me every hour asking me what you’re up to while you’re here. It’s getting ridiculous.” She turned and left the kitchen, the full tub in hand, unwilling to allow the mood he was clearly in to mess up her evening of doing nothing.

Maybe it was a bad idea to come here tonight. Shanna was probably right. He should have tried distracting himself with something, or someone, else only now he didn’t much feel like going out. He wasn’t dressed right, his phone only had 5% battery, and he was bored of the local bars which surprised even himself.

“Are you OK?” Sarah asked quietly, unsure of whether he’d heard her at first until he looked up from where he was sat at the table. She placed her bowl on the side of the sink and he allowed himself a brief moment of respite in thinking he decided so come just so she could check up on him.

“Yeh. Sorry for disturbing your evening.” He gave her his best sheepish smile.

Sarah brushed him off, “Don’t worry about it but if you want any ice cream, you should get some fast before Shan finished it off.”

“I think she might stab me with her spoon if I tried that.” He wasn’t kidding.

“I keep forgetting to mention this to you but I still have that dress, um, if you need to give it back to Matt or someone? Shan said she was going to keep hers but I wasn’t sure what to do about it.”

She was nervously playing with her hands and for a split second, he saw her with softly curly hair and the jewellery she wore with it on the night. That night. That night that had fucked him up in more ways than one. He could pinpoint his recent mood shift back to that night at the party, dealing with his drunken friends and the photographs that kept cropping up on the internet even now, so long afterwards, with people carefully dissecting every inch of his place that was on show, trying to work out if he was with someone. It wasn’t Jenny or the thought of being back on that set that was concerning to him but rather that the only time he’d felt happy and alive in recent weeks was when he was existing in the same room as his sister’s best friend. Sarah was somewhat calming to him. She had shit to deal with and so did he but he didn’t have to hide it in the same way he did with his family. And now, as she stood in front of him in her two-sizes-too-big hoodie and sweatpants, he wanted nothing more than to throw himself at her and let her hold him for a minute.

“You should keep it.” He nodded gently at her after what was undoubtedly too long a pause. “It looks good on you.”

“Oooh you should wear it on your date with Greg!” Shanna announced, making her presence known as she reached up for the chocolate sauce from the top of the fridge.

“It’s not a date!” Sarah denied as quickly as Shanna had opened her mouth. If Chris had been trying to hide the flash of unease that just moved across his face, he’d failed entirely. She turned back to the Chris. “It’s just a work thing.”

Shanna’s eyebrows looked like they were about to leave her forehead in surprise. “It is definitely a date and if you wear that dress, he’ll be all over you.”

Present day...

Shanna had a knack for creating awkward moments. If Chris had focussed hard enough, he could have grabbed the sauce bottle out of her hand and thrown it at the back of her head with unnerving accuracy. Except it wouldn’t have made him feel any better from the needling feeling he was getting in his stomach, it wouldn’t have served any purpose whatsoever. It certainly wouldn’t have stopped Sarah from practically blanking him for the rest of the evening.

He knew it wasn’t a date no matter how hard Shanna had been insinuating it was. According to Lisa, the UAPD was throwing a networking event of sorts to introduce doctors in the North East to medical Reps and unionists from across the country. The website he’d looked at made it seem akin to some kind of political rally that he used to attend alongside his Uncle, filled with men and women in smart but unremarkable suits holding clipboards and throwing their contact details around like candy. It appeared, by many accounts, to be a relatively full affair. He was surprised she had agreed to go. He’d never much figured her for a “company-man”.

Chris 19.35pm: Enjoy your night. Don’t speak to any strange men.

She was probably being bored to death by one as he spoke. He hoped she’d see his message and smile and be relieved that she had the option of someone else to entertain her during the long speeches if she had wanted but after a few hours of nothing he gave up hoping and resigned himself to a long night’s rest. This was probably for the best. He was tired and had a long day ahead of him if they had any chance of catching up on the missed scenes from today, and he’d be damned if he was staying here beyond Monday night.

He enjoyed a long, long shower and brushed his teeth before climbing into bed with his iPad to read over the new sides for tomorrow’s shoot in the park.

Sarah 11.38pm: Nope starange men. Just me lol

Chris 11.44pm: Wow....are you drunk??!!

Bless her. He could imagine her and Audrey giving up the speeches and making the most of the free bar. He’ll have to make sure to invite Audrey to his next gathering.

Sarah 11.48pm: On a school night. Sssssshhhhh

Chris 11.49pm: Shame behaviour, Ms Bernette

Sarah 11.54pm: As if your’e not doing the same

Chris 11.56pm: I’ll have you know I am tucked up in bed like a good boy

Sarah 11.58pm: Thats disappppointing Christopher

He couldn’t explain the thrill he got from her using his full name. He couldn’t recall her ever using it in the years she’s known him.

Chris 12.03am: I’ll have to make up for it when I’m home ;)

Sarah 12.08am: Can’t wait to seee that. I like drunk Christopher

Drunk Christopher was a fucking idiot, he thought, and she was one of a few people who knew that better than anyone. Drunk Christopher was someone who made risky decisions and initiated impromptu dance competitions against people who would wipe the floor with him. He was someone who pulled out his cap shield without anyone having to ask, and enjoyed drinks he could set fire to. What was his excuse for being an idiot here and now? He certainly wasn’t drunk, not even remotely so, but he’d be lying if he didn’t feel slightly light-headed at the thought of Sarah wanting his attention.

Chris 12.12am: Are you wearing the dress?

Three dots quickly appeared then disappeared. A few minutes passed and he saw them again, transfixed by what might have been going through her mind, what was she wanting to say to him then thinking better of?

Sarah 12.21am: Not anymore

Fuck. He knew what he wanted to say back; he’d been at this rodeo many times before. He’d even typed out and stared at his screen before deciding against sending it. She was drunk and clearly not thinking straight, and he didn’t want her to see messages she would come to regret in the morning and push her further away from him. It wasn’t right of him to corner her, not like this. If this was something they were going to explore, they’d need to be face to face and not three sheets to the wind.

It was going to be a long week.

#chris evans #chris fic #evans fic #chris evans x original female character #clear the area #fan fiction #sarah bernette

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delfinamaggiousa · 5 years ago

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We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

Declared by Congress as “America’s Native Spirit” in 1964, bourbon’s versatility and range of aromatics make it the perfect base for time-honored cocktails such as the Old Fashioned, the Mint Julep, and the Boulevardier.

With many of us turning to alcohol delivery and buying online, VinePair enlisted the advice of beverage professionals across the U.S. to find out which bourbon brands top their lists as the best deal, while being a quality bottle. Below, bartenders and bar managers tell us their picks among the array of bourbon brands and prices on the market.

Given that many bars and restaurants are currently closed due to Covid-19 and the coronavirus pandemic, at the time of publishing, we asked bartenders to provide links to Venmo accounts or GoFundMe campaigns to help support them or the locations with which they are affiliated.

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

“My go-to bourbon is Old Grand-Dad Bottled-in-Bond. This whiskey is a classic and a great bang for the buck, offering a rich taste and high proof that stands up great in cocktails, on the rocks, or just as a neat pour.” — Garth Poe, Bar Manager, Easy Bistro & Bar, Chattanooga, Tenn.

Donate: Help Support Easy Bistro Employees

“From the storied brand out of Kentucky, Buffalo Trace is what got me to finally enjoy bourbon. It’s the base for some of the most sought-after whiskeys on the secondary market, like Pappy Van Winkle. Deliciously smooth and full of flavor, this is a crowd-pleaser. It’s the workhorse for this distillery but can be found at affordable prices and gets you enjoying bourbon, too.” — Ryan Lindquist, Bar Manager, LUXBAR, Chicago

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

“Redemption Bourbon, an unassuming bourbon that is not only consistent but quite delicious, with the quintessential caramel, vanilla, and hints of spice from the rye. No wrong decisions being made when looking for a bang for your buck.” — Mohammed Rahman, Bar Manager, Kata Robata, Houston

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

“Wild Turkey Rare Breed. I might regret saying this, but this is the most underrated bourbon on shelves today. You can readily find it at most liquor stores… At different batch proofs it holds up very nicely with a touch of water or ice.” — Westin Galleymore, Spirits Director, Underbelly Hospitality, Houston

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: NoHo Hospitality Family Fund “If you’re mixing, Ancient Age 10 Star. If you’re sipping it straight, Evan Williams Single Barrel or Maker’s Mark.” — Matt Catchpole, General Manager, Terra, Columbia, S.C.

“The hospitality of Wild Turkey is bar none. And considering their extensive range of whiskey expressions, I still refer back to Wild Turkey 81 for a base bourbon that’s great to shoot, mix, or pour over ice.” — Christine Kang, Beverage Director, The Breslin, NYC

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“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

source https://vinepair.com/articles/10-best-quality-bourbon-brands-price/

source https://vinology1.wordpress.com/2020/05/06/we-asked-10-drinks-pros-which-bourbon-offers-the-best-bang-for-your-buck/

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johnalex12 · 2 months ago

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Mixology at Home: Essential Tools and Techniques for Beginners

Essential Tools for Home Mixology

Creating exceptional cocktails at home requires more than just quality spirits the right tools are essential for achieving professional results. For anyone looking to elevate their mixology game, a few key items are indispensable. Start with a cocktail shaker, such as the Boston or Cobbler shaker, which is crucial for mixing and chilling drinks. A jigger ensures precise measurements, crucial for balancing flavors. To strain your cocktails and remove ice or other solids, invest in a strainer, like the Hawthorne or Julep strainer. A muddler is needed to release flavors from herbs, fruits, and spices, while a bar spoon is perfect for stirring and layering drinks. A mixing glass allows for smooth, spirit-forward cocktails, and a citrus juicer ensures you have fresh juice on hand. Quality ice and the right glassware are also vital for serving your creations in style. Equipping your home bar with these essential tools will enable you to craft cocktails with confidence and flair, making every drink a masterpiece.

Fundamental Techniques for Home Mixology

Mastering fundamental techniques is key to becoming a skilled home mixologist. Start with shaking, a method that mixes and chills your cocktail while adding a frothy texture. Use a shaker filled with ice and shake vigorously for 10-15 seconds. Next is stirring, ideal for spirit-forward drinks gently stir ingredients with ice in a mixing glass for about 30 seconds to chill without diluting. Muddling involves pressing and twisting a muddler to release the flavors of herbs, fruits, and spices in your glass, enhancing your cocktail's complexity. Straining is crucial to remove ice and solids after mixing; use a Hawthorne or Julep strainer for a smooth pour. Layering creates visually stunning drinks by pouring liquids over the back of a spoon to maintain separate layers based on their densities. Lastly, garnishing adds the final touch use citrus twists, olives, cherries, or herbs to enhance both the look and aroma of your cocktail. Mastering these techniques will elevate your cocktail-making skills, impressing your guests with every drink you create.

Basic Cocktail Recipes to Try

Martini

Making a classic Martini cocktail is a straightforward process that epitomizes elegance and simplicity. Begin by chilling a martini glass with ice water. In a mixing glass filled with ice, combine 2 1/2 ounces of gin (or vodka for a vodka martini) and 1/2 ounce of dry vermouth. Stir the mixture for about 30 seconds for a smoother martini, or shake it for about 15 seconds for a frother version. Discard the ice water from the chilled glass, then strain the mixed cocktail into it. Garnish with either a lemon twist or an olive, and your classic Martini is ready to enjoy.

Mojito

The Mojito is a refreshing and vibrant cocktail that originates from Cuba, known for its invigorating combination of mint, lime, and rum. To make a Mojito, start by placing fresh mint leaves and lime wedges into a glass. Muddle them gently to release the mint's essential oils and the lime juice. Add two teaspoons of sugar and muddle a bit more to combine the flavors. Fill the glass with ice, pour in 1 1/2 ounces of white rum, and top it off with club soda. Stir the mixture well to blend the ingredients. Finally, garnish with a sprig of mint and a lime wedge. The result is a delightful cocktail that perfectly balances sweetness, citrus, and minty freshness, making it an ideal drink for warm weather and social gatherings.

Old Fashioned

The Old Fashioned is a timeless cocktail that embodies the essence of simplicity and sophistication. To make an Old Fashioned, start by placing a sugar cube in an old-fashioned glass and saturating it with a few dashes of Angostura bitters. Add a teaspoon of water and muddle until the sugar is dissolved. Fill the glass with a large ice cube or several smaller ones, then pour in 2 ounces of bourbon or rye whiskey. Stir the mixture gently to combine the flavors and chill the drink. Finally, garnish with a twist of orange peel, expressing the oils over the drink before placing it in the glass. The Old Fashioned is a beautifully balanced cocktail that highlights the richness of the whiskey, the subtle sweetness of the sugar, and the aromatic complexity of the bitters, making it a favorite among classic cocktail enthusiasts.

Conclusion

Starting your mixology journey at home is both rewarding and fun. With essential tools like a shaker, strainer, muddler, jigger, and quality glassware, you can create impressive cocktails. Master basic techniques like shaking, stirring, muddling, and garnishing to elevate your skills. Practice, experiment, and enjoy the process. Cheers to making delicious drinks and memorable moments at home!

#liquor #liquoronline #liquor delivery online in atlanta

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johnalex12 · 6 months ago

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wineanddinosaur · 5 years ago

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We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

Donate: Help Support Easy Bistro Employees

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

source https://vinepair.com/articles/10-best-quality-bourbon-brands-price/

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johnboothus · 5 years ago

Text

We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

Donate: Help Support Easy Bistro Employees

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

Via https://vinepair.com/articles/10-best-quality-bourbon-brands-price/

source https://vinology1.weebly.com/blog/we-asked-10-drinks-pros-which-bourbon-offers-the-best-bang-for-your-buck

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wineanddinosaur · 5 years ago

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VinePair Podcast: How Will the Coming Recession Change the Drinks Industry?

With the United States at the early stages of a Covid-19-sparked recession, there’s much that can be learned about how previous recessions have impacted the drinks industry. In the past, wine and spirits sales have remained constant while beer has struggled. Will that be what happens this time around? Will the fact that gathering in public remains either prohibited or at least ill-advised further change how the public purchases liquor? Will the demise of on-premise sales force more products into the retail market, and will big grocers and retailers change their selections?

These are the questions that VinePair CEO Adam Teeter, CCO and editor in chief Erica Duecy, and co-host Zach Geballe tackle on this week’s episode of the VinePair Podcast, as we look to understand where an economic and public health crisis will impact the industry, and how consumers may suffer or benefit as a result.

Listen on iTunes

Listen on Spotify

Listen online, or checkout out our conversation here:

Adam: From Brooklyn, New York, I’m Adam Teeter.

Erica: From Connecticut, I’m Erica Duecy.

Zach: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the VinePair podcast. Guys! Are we…? What week are we in?

E: Who knows?

Z: One thousand.

A: I was about to say a week and, I actually have no idea what week it is.

Z: Yeah.

A: Is it week seven; is it week nine? Someone told me it is week nine in an interview I did earlier today, and whoa, that’s a long time we’ve been doing this for. I just can’t, man, I can’t. It’s too much. I’m drinking through all my good stuff, and I’m getting really nervous. If you listen to the podcast, and you want to send me wine, please send wine. I’m more than happy, you know. Email us at [email protected], and I’ll send you my address. Seriously, all of the good stuff is just gone. I have to do another wine shop run. What about you guys?

E: Yeah, I’ve moved into some Scotches. Some Scotches are treating me well right now. And other than that, I literally have gone through every single bottle of wine that I intend to drink from my very small collection. And now I need some new stuff. So also, we’ll take what you’ve got out there.

A: Exactly. See, for me, I have bottles that I still have but these are bottles I don’t wanna open right now. And I have a really tiny little wine fridge that holds 24 bottles.

Z: Wow, I still have some wine, but that doesn’t mean I won’t take some either. But I’ve always had the wine collecting bug, and so I still have a good number of bottles. Although it is definitely striking that balance between “Well, is this the night that I want to open that bottle?” But we’ve been trying to say, “You know what? We might as well.”

A: Right.

Z: Because for my wife and me, usually the bottle of wine at dinner is the thing that we look forward to most besides possibly any time when our son is asleep. That’s also a good thing.

A: I’m pretty proud of myself, I’m going to make a fat-washed vodka this week.

E: Oooh!

Z: Oh my goodness!

A: And I’m going to make an olive oil Martini tomorrow night.

Z: Cool.

E: Oh my gosh. Instagram it!

A: You know, I’m so mad at myself though. I photographed the first part of the process of adding the olive oil and mixing it, then I put it in the freezer yesterday morning, and then took it out last night to take the olive oil. (Because the olive oil will separate and freeze at the top and take it off.) And I was going to take a picture of this, and I totally forgot and got so involved in making sure that I did it correctly that I don’t have that photo. So I will definitely Instagram the drink. I don’t know why I was really craving an olive oil Martini.

E: Did it pick up the olive oil notes pretty well?

A: It has, yeah. And what’s really interesting is that I do not like vodka Martinis. Let’s be clear.

E: Yeah.

A: I’m a gin Martini person. But every single bartender I’ve read who does this olive oil washing says you have to do it with vodka because the gin has so many botanicals in it already that it’s not going to pick up anything. But it also has this sort of smooth viscosity to it now that’s very interesting.

E: Nice.

A: I’m very curious to see how this will now taste. So I’m going to give it a try, I think, tomorrow. Tonight’s burger night, so…

Z: Probably not an olive oil Martini…

E: It sounds pretty good to me.

A: I also did the same thing, I have a huge batch of Negronis in the freezer, in the fridge now. So I just made a batch, and it’s getting better, so I keep coming back to it. Maybe it’ll be like a smaller Negroni before I open a bottle of wine and eat a cheeseburger.

E: Nice, nice!

Z: It’s party night in the Teeter household. I’m excited for you.

E: So are you noticing the Negroni flavors sort of mellow out and sort of smooth out a little bit, or what’s the change that you’re seeing?

A: They actually harmonize more. It all sort of tastes as one, as opposed to being very clear to pick out the Campari or the vermouth. It all seems to taste like more of a cohesive cocktail.

E: Nice.

A: I don’t think it’s going to improve much more. I know people are saying, “Oh my gosh! I put my Negroni in the fridge and leave it for six months.” That’s not going to happen. It’s going to be gone next week. But it is interesting to think about being able to do that. I’ve been doing a lot of experiments. It’s the only thing I have to keep me focused besides work. I have to have these little side projects. I have a lot of other side projects that aren’t drinks-related, but I don’t think people want to hear about how I’m doing touch up painting in my apartment, and I have a list that’s being delivered to me that I need to accomplish every weekend. That’s not good podcast content.

Z: Not this podcast, at least.

A: I didn’t tell you guys that I’m going to be a guest on Bob Vila’s “This Old House” later?

E: Exactly.

A: I’ll tell you everything about it. But besides that, who knows? It’s crazy.

Z: Erica, I have a question for you before we get into the topic. I know that a couple of weeks ago we were talking about how one of the challenges for you being in Connecticut was there are very few options for delivery food. Have you guys already exhausted everything that is available to you? Or are there still places that think, “maybe we’ll try and order God-knows-what from this place.”

E: No, that was it. There were two places that were doing delivery. But I also have to say it opens my eyes to the challenges of wine buying and spirits buying as well. Some of the liquor stores up here are pretty well stocked with spirits, but the wine… I’ve tried out all of the stores in this little area, and there are really big commercial brands, and really not much that I want to purchase. So now I have turned to online, and I’m ordering some wine up here. I think that that’s a challenge that in Seattle, Zach, or in New York, for Adam and I, that we’re just not running into. We don’t see that super-limited selection, where the shops may be using one or two importers, tops, for their wines that are from outside the country. And then within the country, within the U.S., the wines are just the same exact labels from store to store to store, with very little variation. It’s not something I’ve run into that much before.

A: It’s really interesting, though. It’s not what this podcast topic was going to be about. But when we first started VinePair, because Josh and I went to college in Atlanta, before Atlanta had become this amazing drinks scene since we’ve left (I’m from Alabama) we had this recognition — that is most of the country. And when you start talking about these specific Cru Beaujolais or Syrahs, you alienate so much of the wine-drinking population because they can’t find those wines. What they can drink is very limited. I think having that experience of now being in Connecticut for a few weeks and seeing this is what it’s like, unless hopefully more people will buy online, it should be pretty eye-opening, right?

E: Yeah.

A: It should be. It’s a return to at least seeing what everyone else drinks.

E: Yeah, absolutely. And you look for some of the importers that have portfolios you can rely on, where you trust anything that they’re bringing in. If you can’t find any of those importers whose portfolios you drink from, then what are you stuck with? So, I’m pulling out that hard seltzer.

A: You have to. So speaking of pulling out hard seltzers, and all other things, today’s topic is an interesting one, which is basically: What happens in a recession? What happens to drinking in a recession? And you know we all talked about discussing this because most people, most economists, believe that is going to be what occurs. The idea of a check mark rebound is probably not an accurate one. Although again Cheeto-in-Chief may believe so, I hate to tell him that it’s not going to work. Just like it doesn’t work to inject sanitizer into yourself as he claimed yesterday.

E: Or sunlight? Sunlight was the latest.

A: Yeah, I just can’t, man. The things this guy says. You know we were sort of curious to look back at a bunch of recessions and see what happens. And what happens is normally what most people assume, but there are some surprises. So, the biggest things that we’ve realized is, first of all, obviously spirits sales go way up, right? I mean, alcohol has always been considered to be recession-proof in general. But spirits sales definitely skyrocket, followed by wine, and then, actually what I think is really interesting is that beer lags behind, and that was surprising to me looking at a lot of the data. Simply because I think a lot of people assume times of economic uncertainty mean we turn to beer. Because we’re America, and we turn to beer. I think it’s interesting that actually no, we don’t. That at least if history is any guide, we lean into spirits, and we lean into wine. So as we start thinking about the recession, what do you guys think in terms of drinking during this time? These economic times.

E: I have a little bit of data I can share just to set the stage… for listeners who may not be familiar with what happened in the past recessions. So, if we look at where we are since 2012, the total beverage alcohol volume sales has been pretty flat with slight ups and downs but growing at about 1 percent a year from 2012 to 2019. During that time wine, spirits and RTDs (ready-to-drink cocktails) are all driving growth, and then beer has been in decline. That’s the more recent picture. But looking at the Great Recession, which was 2007 to 2009, even when unemployment was at 10 percent, the highest of the most recent recessions, the wine, spirits and RTD volumes were flat to slightly up and beer was down. It’s interesting that beer was down. At the 2001 to 2003 recession, unemployment was around 6 percent, and all of the volumes were growing except for beer. So it’s consistent that wine, spirits, and RTDs have all been growing at either flat to slightly up in recent recessions, and all of the time continuously beer has been down. I think it’s an interesting question. Why has beer been more impacted? And what might we see, moving forward from where we’re at now?

Z: I didn’t know those numbers before we started this podcast, I guess that in ignorance there is some sort of bliss. And it really, really surprises me because as Adam was mentioning a minute ago, a lot of beer is relatively inexpensive, certainly compared with much in the way of wine and spirits. Although there are also obviously very inexpensive spirits and wine available as well. I think that maybe part of why I would’ve assumed that beer would’ve been doing better in this period of time would be that it is something that fits into that sort of grocery store model that Erica was describing before.

A: Yeah.

Z: Where, if you like your macro lagers, every time you grab a 6-pack or a 12-pack you know exactly what you’re going to get. The availability is consistent throughout the country for the most part. And those things I assume still drive the bulk of sales. But I do wonder if there is some sense in which we see maybe one pattern out of this, and it’s just a guess, I have no real answer. But, I’m wondering if that part of what’s going on in these recessions is that something like a bottle of wine or a cocktail or a spirit in general, however you consume it, is seen by people as a sort of affordable luxury, right? You might have to cut out a lot of the things in a recession that you would otherwise consider to be pleasurable. Maybe you don’t go on vacation, or you don’t buy a new car, which is maybe not a luxury but it’s still an item that you might not buy in those periods of time. But a bottle of wine, and it doesn’t have to be an expensive bottle of wine, but a $15 or $20 or $25 dollar bottle of wine, or a bottle of gin or something like that, feels like the kind of luxury that you can still indulge in. And for the most part beer, with very few exceptions, doesn’t convey the same sense of indulgence. Especially the same kind of macro lagers that I described. Maybe people think, if I’m going to drink, maybe I’m going to drink something that I’m going to feel like is taking my mind off of this situation in more ways than just intoxicating me, but also making me feel a little bit of luxury in the way that I can afford.

A: I think that that’s a nice perspective to have. It’s a nice theory. I would like to think that that’s why. I think it has more to do with bang for buck, though.

Z: Could be.

A: I think beer just traditionally is lower alcohol, and while I support drinking to numb pain, a lot of studies show that in times of recession, even what’s happening now, people do turn to alcohol as a very quick way to deal with depression, anxiety, sleepless nights, etc. Again, I do not support that that is why anyone would turn to drinking. But also, people are much more budget-conscious. So, if you’re out and you want to have fun with your friends and you want to have a little bit of a buzz, it’ll take you a much quicker time getting there with a glass or two of wine or one or two whiskeys than it would with a traditional macro beer. The other thing is that beer has always been seen as something that’s very affordable, but when you get to these beers that are higher-end that are higher in alcohol, the crafts, you get to a price point that people start saying, well I can see why I would’ve paid that during boom times. Beer became a luxurious item to me but now in a recession, why am I spending $14.99 or $15.99, $16.99 on a 4-pack of beer? Which is basically what has flooded the market in the craft beer world, right? And so they probably turn away from that and say, I’d much rather spend $20 on a bottle of wine than $14.99, $15.99 on a 4-pack of beer. That’s also what I was thinking, because what we’re seeing now in the coronavirus is that the price of wine — a lot of people are paying around 20 bucks. Which indicates that people are still willing to pay for quality. But I wonder if the thought process there is: Well it’s more glasses, it’s a little bit more communal. Spirits, I understand. Spirits is the easiest one, right? Spirits is just bang for buck. But the beer one is hard to understand for sure.

E: Yeah, and I should mention all the recession data that I was referring to is the IWSR. Their takeaways both now, and Nielsen’s takeaways as well, is that we’re seeing double-digit sales growth at retail. We’re seeing a ton of sales happening at retail. Most of that volume that is moving through retail right now is value brands. People are definitely focused on value brands, and I think that takes us into the macro-lagers. That takes us into all of the less-expensive, not-craft spirits and wines. There’s definitely that value proposition that consumers are looking for right now.

Z: It’s kind of interesting to think going forward about the specific contours of what this recession would look like. Because unlike everything else that we’ve discussed, you know the previous couple of recessions going back as far as you want, one element that’s going to be very different with this recession is the lingering questions about public health and safety and to what extent that is going to work alongside a recession to drive consumer business. Adam, I was just listening to and editing your upcoming interview with Francesco Zonin, and it was really interesting to hear him talk about how for their company, which has wineries not just in Italy but in other parts of the world, work across a wide range of price points from very affordable value brands to luxury wines. To think about looking ahead to this upcoming, the ongoing and upcoming recession and selling higher-end wine might be challenging in the first place. You’re also going to be combining the challenge with the fact that for a lot of people things like on-premise, or restaurant and bar sales may not return at all. Or may return in a much more constrained manner.

A: Yeah.

Z: What I really wonder is what some of these producers (and it’s not just the high-end wine, it’s high-end spirits, high-end beer as you were talking about), do we see these things in grocery stores? Because a lot of what Erica is talking about has to do with the product mix at your typical grocery store, as she’s experienced. It is oriented around the kind of person who is going to, in normal times, do their wine shopping day-of at a grocery store. Which is a lot of people. It’s the bulk of the market.

A: Yeah.

Z: But those people are generally looking for $15 to $20 bottles of wine if that, and they’re not necessarily saying: ‘Oh, let me think about what I’m going to want to drink for the next two months. Let me collect. It is wines that are grab-and-go in a functional sense and beer and spirits, too, for the most part. One of these questions, and I don’t have a clear answer, it’s just been kicking around my brain for a while: To what extent does the limited opportunities to buy, combined with perhaps limited purchasing power, really drive what people are buying in the next six months or a year? I wonder if it’ll be skewed even more heavily towards these value brands than it normally would be.

A: I don’t know. I think there’s a few things that we’re seeing now that could be interesting. One, I think we’re going to have to see these brands, that are normally restaurant-focused brands, move to off-premise. I read a news analysis this morning actually, I should’ve sent it to you guys, but Terlato has put out a bunch of numbers that show that within the first week they shifted a bunch of brands that were on-premise only, including Gaja, or primarily on-premise only, to lots of off-premise retailers, and the sales have started to boom. What they’ve seen is that there were lots of off-premise retailers that really wanted these wines. They were just never offered them because Terlato had positioned them as restaurant wines. And there are people in these areas where they are selling them now that have wanted to buy them, saying “Holy crap, this is what that wine looks like without a three-times mark-up.” Because they were only ever buying them at restaurants. So, I think you will see that re-positioning, and that is I don’t completely agree about the Francesco Zonin interview, where he said there are certain brands that can only exist in restaurants. I actually don’t think that’s true. I think good wine can exist everywhere, and I think that that’s an old-school wine-industry idea. There are certain wines that can only become who they are in the restaurant. It’s not true. If it’s a good wine and you go to a great wine shop, and the person behind the counter is knowledgeable (which a lot of these wine shops nowadays are), they can sell that wine to a consumer and explain to them why: what they should make with it and how they should drink it at home. I also think that in addition to that, right Zach, we’re talking about the risk of going out, right? So how much are you going to be willing to pay and take the risk? I know Erica and I were having this conversation about a week ago in our editorial meeting. Am I willing to go out and sit at a restaurant, first of all, in a recession? So, hopefully everything goes well and everyone that you know still has a good job? But someone you know maybe doesn’t, and they’re a guest with you, so you’re being more budget- conscious because of that. Also because there’s just uncertainty. Plus, there’s the social distancing that we may have for the next X amount of time so are you willing to pay $27 for a cheeseburger? Or $20? Are you willing to pay $16 anymore for a cocktail, or is only $10 what you’re willing to spend out? Because you’re saying, if I’m already taking the risk, I’m also not going to get what I feel like is now fleeced. I wonder how much that will play, too, in this recession. Because at least in past recessions, as we’ve said, there wasn’t the added risk of feeling like you were vulnerable being in the restaurant. Now there are some people who could feel that. Although people are saying that obviously in China opening back up, they don’t see that as much, but we’ll see, once the Western world gets ahold of this thing, how we react because we’re all neurotic. So I wonder if that will impact it. Erica what do you think?

E: There are so many facets. It’s just so hard to really know what is going to come out of this, and where we’re going to be moving forward. One of the things I was just thinking about and we were discussing as part of an article we just did, was about low- and no-ABV spirits — the low- and no-ABV movements that have been emerging and are in their nascent stages. Distill Ventures, backed by Diageo, has incubated a lot of the brands that are low- and no-ABV spirits. These brands are selling bottles that are $30 dollars for a 700-milliliter bottle, for example. Now you have small brands, which may be low- and no-ABV brands, which don’t have that bang for your buck. What’s going to happen to this whole other sector of craft? Where are we going to go in literally every single different sector? There are so many different challenges that we’re facing, and it’s really hard to know how this is all going to shake out.

A: It’s going to be really interesting. I think we can have some idea from the past, but I think Zach, what you bring up is really important to remember. The reason that we’re gonna have this recession is very different than the past. And it adds a whole new layer to things that I think we’ve never thought about before. I think coupled on top of that is this idea that a lot of us, we’ve seen this. Last week we had our best traffic week ever besides New Year’s Eve, besides the week of New Year’s, right? And we are seeing massive traffic to our wine recommendations and cocktail recipes. And so we know from that, that people are drinking better at home and making cocktails at home. I guess what I’m trying to say in a way too long way is….

Z: For the first time ever on this podcast.

A: I know, seriously. Hey, you’re guilty of it, too.

Z: Oh, me? Definitely.

A: Prior to 2008? I didn’t know how to make a drink. Even though there was a recession I still, if I wanted a really good drink, was going to ultimately go out and treat myself. Now I feel like I’ve perfected how to make pretty good drinks over the last X weeks. I feel like all of us on this podcast have gotten even better at it. I feel like there’s a lot of my friends who have been sending me pictures of all the great drinks they’ve been making and all the great wines they’ve discovered, and again then it comes into starting to do this calculus in your head: Why would I go out? I know how to make a good drink here, and I know that I can buy the spirit I like and these ingredients. I do the math and it comes down to costing me $3 to make this one cocktail. And out there it’s $15.

Z: That was the point I was going to make, and I have one other thing to add to it. It’s good! We’re on the same page here. Adam, you mentioned earlier that people are going to look at some of these wines that they maybe didn��t totally realize what the wholesale price was. Or even what the price at retail would be and say, “Well, why do I wanna pay two-and-a-half, three, three-and-a-half times markup in a restaurant when I can buy that bottle, if I can buy that bottle somewhere else and open it at home? And whether it’s people being more willing to cook after this because they’ve had to, to some extent, or even just more familiar with or comfortable with delivery services, or even picking up for takeout. I think those are things that are going to stick around for a while because even as restaurants reopen, they’re going to have to have some significant delivery presence just to keep volume up. You’re right, I think we’re going to be in an era. In some ways as someone who’s worked in restaurants for a long time it depresses me, but also as someone who likes to entertain and to cook, I do think we’re going to see when people start moving back out into the world in some controlled way. I think a lot of what you’re going to see is people getting together with their friends, with their family and showing off their skills, right? Showing off their cooking skills, their baking skills, their ability to make cocktails. Maybe some wines that they really like. It does mean that for brands of all sizes, what they’re going to have to do going forward to remain a vibrant part of the marketplace is they’re going to have to figure out how to get inside that loop, right? And whether that’s through recommendations on sites like VinePair or whether that’s through being more present in grocery stores, the sorts of liquor and wine shops that are open. The gatekeepers are going to be a little different than they have been in the past and that I think is actually not a bad thing. Adam, you and I have sort of bemoaned a couple times on this podcast way back, 10 thousand years ago, the gatekeeper effect that sommeliers had taken on in some parts of the wine world and it’s no different with other categories as well.

A: Totally.

Z: And this is, you know, shaking the snow globe up and while there’s a lot of negatives and I’m not saying this is good, but it is the case that there is an opportunity here for everyone involved, whether you’re a producer, you’re a consumer, you’re someone who is on the on-premise or off-premise side, to say how do I get inside that loop, and how do I connect with people who are going to be enjoying these products in a functionally different way than they did six months ago?

E: Another thing I have been so interested in the past year or two years is the premiumization trend… That was the trend around more consumers wanting to drink less, but better… with a little bit of the lower ABV – not quite sober-curious – but that idea of not drinking as much volume, but drinking better quality. So, the question I have related to entertaining at home, and understanding the products better, and experimenting more with making cocktails, is: In this recessionary environment, will we see that trend continue? I think that’s something that could be really, really interesting to explore in an article. In this environment, will consumers – now that they know more, now that they’re entertaining in small, intimate groups and really understanding their products better – will they continue that move?

A: That’s really interesting. I think that’s a good place for us to leave it, too. With that question of what will happen? And will people continue to move premium or not? Because I honestly don’t know. I would like to hope yes.

Z: Yeah, this is like our first ever cliff-hanger ending podcast.

E: Now we’re going to have to write about it.

A: I know. I would like to hope yes. That the premiumization trend will continue. I have to think that it will a little bit just because you have an entire generation who have gotten used to these nice things. I don’t see them all of a sudden turning away from them. I see them as you were saying, Erica: maybe buying less. But when they do buy, buying higher quality. I don’t see this whole millennial generation that’s embraced organic and biodynamic and craft all of a sudden saying, “You know what, I’ll just take whatever the $6 jug is.” I just don’t. But, maybe that’s me. I think that what could skew the data unfortunately in the short term is there’s still a lot of boomers out there, and they for sure will in this recession. But I do think that the Gen Xers and the millennials and the Gen Zs will probably continue to move premium just because that’s what they’ve been doing. And I don’t think you’ll see a massive reverse.

E: Yeah.

Z: I agree.

A: This was another interesting one. Everyone listening, thanks for spending your morning, afternoon, evening with us – whenever it is you’re now listening to this podcast. We really appreciate it. If you continue to enjoy the VinePair podcast of course always drop us a line at [email protected]. Let us know what you enjoy, what you don’t, and topics you’d like to see us cover in the future. And, of course, always please leave a review, rating etc. on iTunes, Stitcher, Spotify, or wherever it is that you get your podcasts. It helps everyone discover what we’re doing here at VinePair. Erica, Zach, talk to you next week.

E: See you then.

Z: Sounds great.

Ed. Note: Transcript has been edited for brevity and clarity.

The article VinePair Podcast: How Will the Coming Recession Change the Drinks Industry? appeared first on VinePair.

source https://vinepair.com/articles/drinks-industry-changes-recession/

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wineanddinosaur · 5 years ago

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VinePair Podcast: How Will the Coming Recession Change the Drinks Industry?

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Adam: From Brooklyn, New York, I’m Adam Teeter.

Erica: From Connecticut, I’m Erica Duecy.

Zach: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the VinePair podcast. Guys! Are we…? What week are we in?

E: Who knows?

Z: One thousand.

A: I was about to say a week and, I actually have no idea what week it is.

Z: Yeah.

E: Yeah, I’ve moved into some Scotches. Some Scotches are treating me well right, right now. And other than that, I literally have gone through every single bottle of wine that I intend to drink from my very small collection. And now I need some new stuff. So also, we’ll take what you’ve got out there.

A: Exactly. See, for me, I have bottles that I still have but these are bottles I don’t wanna open right now. And I have a really tiny little wine fridge that holds 24 bottles.

A: Right.

Z: Because for my wife and me, usually the bottle of wine at dinner is the thing that we look forward to most besides possibly any time when our son is asleep. That’s also a good thing.

A: I’m pretty proud of myself, I’m going to make a fat-washed vodka this week.

E: Oooh!

Z: Oh my goodness!

A: And I’m going to make an olive oil Martini tomorrow night.

Z: Cool.

E: Oh my gosh. Instagram!

E: Did it pick up all of the notes of olive oil pretty well?

A: It has, yeah. And what’s really interesting is that I do not like vodka Martinis. Let’s be clear.

E: Yeah.

E: Nice.

A: I’m very curious to see how this will now taste. So I’m going to give it a try, I think, tomorrow. Tonight’s burger night, so…

Z: Probably not an olive oil Martini…

E: It sounds pretty good to me.

E: Nice, nice!

Z: It’s party night in the Teeter household. I’m excited for you.

E: So are you noticing the Negroni flavors sort of mellow out and sort of smooth out a little bit, or what’s the change that you’re seeing?

A: They actually harmonize more. It all sort of tastes as one, as opposed to being very clear to pick out the Campari or the vermouth. It all seems to taste like more of a cohesive cocktail.

E: Nice.

Z: Not this podcast, at least.

A: I didn’t tell you guys that I’m going to be a guest on Bob Vila’s “This Old House” later?

E: Exactly.

A: I’ll tell you everything about it. But besides that, who knows? It’s crazy.

E: No, that was it. There were two places that were doing delivery. But I also have to say it does open my eyes much more to the challenges of wine buying and spirits buying as well. I have to say that some of the liquor stores up here are pretty well stocked with spirits, but the wine, I have got to say that I have tried out all of the stores in this little area, and there are really big commercial brands. There is really not much that I want to purchase, so now I have turned to online, and I’m ordering some wine up here. Because I’ve gone to the stores, I know what’s here, and I’m telling you, it is not that much. I think that that’s a challenge that in Seattle, Zach, or in New York, for Adam and I, we’re just not running into a limited, super, super-limited selection where they may be using one or two importers, tops, for their wines that are from outside the country. And then within the country, within the U.S., the wines are just the same exact labels from store to store to store, with very little variation. It’s not something I’ve run into that much.

E: Yeah.

A: It should be. It’s a return to at least seeing what everyone else drinks.

E: Yeah, absolutely. And you look for some of the importers or the go-to ones that you can rely on anything that they’re bringing in. If you can’t find any of those importers where you really typically drink from their portfolios, then what are you stuck with? So, pulling out that hard seltzer.

A: You have to. So speaking of pulling out hard seltzers, and all other things, today’s topic is an interesting one, which is basically: What happens in a recession? What happens to drinking in a recession? And you know we all talked about discussing this because most people, most economists, believe that is going to be what occurs. The idea of a check mark rebound is probably not an accurate one. Although again Cheeto-in-chief may believe so, I hate to tell him that it’s not going to work. Just like it doesn’t work to inject sanitizer into yourself as he claimed yesterday.

E: Or sunlight? Sunlight was the latest.

E: I have a little bit of data I can share just to set the stage… for listeners who may not be familiar with what happened in the past recessions. So, if we look at where we are since 2012, the total beverage alcohol volume sales has been pretty flat with slight ups and downs but growing at about 1 percent a year from 2012 to 2019. During that time wine, spirits and RTDs (RTDs would be hard seltzers and so forth) are all driving growth, and then beer has been in decline. That’s the more recent picture. But looking at the Great Recession, which was 2007 to 2009, even when unemployment was at 10 percent, the highest of the most recent recessions, the wine, spirits and RTD volumes were flat to slightly up and beer was down. It’s interesting that beer was down. At the 2001 to 2003 recession, unemployment was around 6 percent, and all of the volumes were growing except for beer. So it’s consistent that wine, spirits, and RTDs have all been growing at either flat to slightly up in recent recessions, and all of the time continuously beer has been down. I think it’s an interesting question. Why has beer been more impacted? And what might we see, moving forward from where we’re at now?

A: Yeah.

A: I think that that’s a nice perspective to have. It’s a nice theory. I would like to think that that’s why. I think it has more to do with bang for buck, though.

Z: Could be.

E: Yeah, and I think one takeaway, I should mention all the recession data that I was referring to is the IWSR. Their takeaways both now and Nielsen’s takeaways as well is that we’re seeing double-digit sales growth at retail. We’re seeing a ton of sales happening at retail. The most of that volume that is moving through retail right now is value brands. People are definitely focused on value brands, and I think that takes us into the macro-lagers. That takes us into all of the less-expensive, not craft spirits and wines. There’s definitely that value proposition that consumers are looking for right now.

A: Yeah.

A: I don’t know. I think… I think there’s a few things that we’re seeing now that could be interesting. One, I think we’re going to have to see these brands, that are normally restaurant-focused brands, move to off-premise. I read a news analysis this morning actually, I should’ve sent it to you guys, but Terlato has put out a bunch of numbers that show that within the first week they shifted a bunch of brands that were on-premise only, including Gaja, or primarily on-premise only, to lots of off-premise retailers, and the sales have started to boom. What they’ve seen is that there were lots of off-premise retailers that really wanted these wines. They were just never offered them because Terlato had positioned them as restaurant wines. And there are people in these areas where they are selling them now that have wanted to buy them, saying “Holy crap, this is what that wine looks like without a three-times mark-up.” Because they were only ever buying them at restaurants. So, I think you will see that re-positioning, and that is I don’t completely agree about the Francesco Zonin interview, where he said there are certain brands that can only exist in restaurants. I actually don’t think that’s true. I think good wine can exist everywhere, and I think that that’s an old-school wine-industry idea. There are certain wines that can only become who they are in the restaurant. It’s not true. If it’s a good wine and you go to a great wine shop, and the person behind the counter is knowledgeable (which a lot of these wine shops nowadays are), they can sell that wine to a consumer and explain to them why: what they should make with it and how they should drink it at home. I also think that in addition to that, right Zach, we’re talking about the risk of going out, right? So how much are you going to be willing to pay and take the risk? I know Erica and I were having this conversation about a week ago in our editorial meeting. Am I willing to go out and sit at a restaurant, first of all, in a recession? So, hopefully everything goes well and everyone that you know still has a good job? But someone you know maybe doesn’t, and they’re a guest with you, so you’re being more budget- conscious because of that. Also because there’s just uncertainty. Plus, there’s the social distancing that we may have for the next X amount of time so are you willing to pay $27 for a cheeseburger? Or $20? Are you willing to pay $16 anymore for a cocktail, or is only $10 what you’re willing to spend out? Because you’re saying, if I’m already taking the risk, I’m also not going to get what I feel like is now fleeced. I wonder how much that will play, too, in this recession. Because at least in past recessions, as we’ve said, there wasn’t the added risk of feeling like you were vulnerable being in the restaurant. Now there are some people who could feel that. Although people are saying that obviously in China opening back up, they don’t see that as much, but we’ll see, once the Western world gets ahold of this thing, how we react because we’re all neurotic. So I wonder if that will impact it. Erica what do you think?

E: There’s so many facets. It’s just so hard to really know what is going to come out of this, and where we’re going to be moving forward. One of the things I was just thinking about and we were discussing as part of an article we just did, was about low- and no-ABV wine — well, spirits mostly — but the low- and no-ABV movements that have been emerging and are in their nascent stages. But a lot of brands and even Distill Ventures backed by Diageo has incubated a lot of these brands, that are these low- and no-ABV spirits that are selling out there these bottles, $30 dollars for a 700-milliliter bottle, for example. Now you have small brands, which may be low- and no-ABV brands, which don’t have that bang for your buck. What’s going to happen to this whole other sector of craft? Where are we going to go in literally every single different sector? There is a different challenge that we’re facing, and it’s really hard to know how this is all going to shake out.

Z: For the first time ever on this podcast.

A: I know, seriously. Hey, you’re guilty of it, too.

Z: Oh, me? Definitely.

Z: That was the point I was going to make, and I have one other thing to add to it. It’s good! We’re on the same page here. Adam, you mentioned earlier that people are going to look at some of these wines that they maybe didn’t totally realize what the wholesale price was. Or even what the price at retail would be and say, “Well, why do I wanna pay two-and-a-half, three, three-and-a-half times markup in a restaurant when I can buy that bottle, if I can buy that bottle somewhere else and open it at home? And whether it’s people being more willing to cook after this because they’ve had to, to some extent, or even just more familiar with or comfortable with delivery services, or even picking up for takeout. I think those are things that are going to stick around for a while because even as restaurants reopen, they’re going to have to have some significant delivery presence just to keep volume up. You’re right, I think we’re going to be in an era. In some ways as someone who’s worked in restaurants for a long time it depresses me, but also as someone who likes to entertain and to cook, I do think we’re going to see when people start moving back out into the world in some controlled way. I think a lot of what you’re going to see is people getting together with their friends, with their family and showing off their skills, right? Showing off their cooking skills, their baking skills, their ability to make cocktails. Maybe some wines that they really like. It does mean that for brands of all sizes, what they’re going to have to do going forward to remain a vibrant part of the marketplace is they’re going to have to figure out how to get inside that loop, right? And whether that’s through recommendations on sites like VinePair or whether that’s through being more present in grocery stores, the sorts of liquor and wine shops that are open. The gatekeepers are going to be a little different than they have been in the past and that I think is actually not a bad thing. Adam, you and I have sort of bemoaned a couple times on this podcast way back, 10 thousand years ago, the gatekeeper effect that sommeliers had taken on in some parts of the wine world and it’s no different with other categories as well.

A: Totally.

E: And one interesting thing is, I have been so interested in the past year or two years about the premiumization trend… That was the trend around more consumers wanting to drink less, but better… with a little bit of the lower ABV or not quite sober-curious but moving into that idea of just not drinking as much volume, but drinking better quality. So, the question I have related to entertaining at home and really understanding your products better and experimenting more with making cocktails and so forth is: In this recessionary environment, will we see that trend continue? I think that’s something that could be really, really interesting to explore in an article or something. In this environment, will consumers, now that they know more, now that they’re entertaining in small, intimate groups and really understanding their products better, will they continue that move?

Z: Yeah, this is like our first ever cliff-hanger ending podcast.

E: Now we’re going to have to write about it.

E: Yeah.

Z: I agree.

E: See you then.

Z: Sounds great.

The article VinePair Podcast: How Will the Coming Recession Change the Drinks Industry? appeared first on VinePair.

source https://vinepair.com/articles/drinks-industry-changes-recession/

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johnboothus · 5 years ago

Text

VinePair Podcast: How Will the Coming Recession Change the Drinks Industry?

Listen on iTunes

Listen on Spotify

Listen online, or checkout out our conversation here:

Adam: From Brooklyn, New York, I’m Adam Teeter.

Erica: From Connecticut, I’m Erica Duecy.

Zach: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the VinePair podcast. Guys! Are we…? What week are we in?

E: Who knows?

Z: One thousand.

A: I was about to say a week and, I actually have no idea what week it is.

Z: Yeah.

A: Exactly. See, for me, I have bottles that I still have but these are bottles I don’t wanna open right now. And I have a really tiny little wine fridge that holds 24 bottles.

A: Right.

Z: Because for my wife and me, usually the bottle of wine at dinner is the thing that we look forward to most besides possibly any time when our son is asleep. That’s also a good thing.

A: I’m pretty proud of myself, I’m going to make a fat-washed vodka this week.

E: Oooh!

Z: Oh my goodness!

A: And I’m going to make an olive oil Martini tomorrow night.

Z: Cool.

E: Oh my gosh. Instagram!

E: Did it pick up all of the notes of olive oil pretty well?

A: It has, yeah. And what’s really interesting is that I do not like vodka Martinis. Let’s be clear.

E: Yeah.

E: Nice.

A: I’m very curious to see how this will now taste. So I’m going to give it a try, I think, tomorrow. Tonight’s burger night, so…

Z: Probably not an olive oil Martini…

E: It sounds pretty good to me.

E: Nice, nice!

Z: It’s party night in the Teeter household. I’m excited for you.

E: So are you noticing the Negroni flavors sort of mellow out and sort of smooth out a little bit, or what’s the change that you’re seeing?

A: They actually harmonize more. It all sort of tastes as one, as opposed to being very clear to pick out the Campari or the vermouth. It all seems to taste like more of a cohesive cocktail.

E: Nice.

Z: Not this podcast, at least.

A: I didn’t tell you guys that I’m going to be a guest on Bob Vila’s “This Old House” later?

E: Exactly.

A: I’ll tell you everything about it. But besides that, who knows? It’s crazy.

E: Yeah.

A: It should be. It’s a return to at least seeing what everyone else drinks.

A: You have to. So speaking of pulling out hard seltzers, and all other things, today’s topic is an interesting one, which is basically: What happens in a recession? What happens to drinking in a recession? And you know we all talked about discussing this because most people, most economists, believe that is going to be what occurs. The idea of a check mark rebound is probably not an accurate one. Although again Cheeto-in-chief may believe so, I hate to tell him that it’s not going to work. Just like it doesn’t work to inject sanitizer into yourself as he claimed yesterday.

E: Or sunlight? Sunlight was the latest.

E: I have a little bit of data I can share just to set the stage… for listeners who may not be familiar with what happened in the past recessions. So, if we look at where we are since 2012, the total beverage alcohol volume sales has been pretty flat with slight ups and downs but growing at about 1 percent a year from 2012 to 2019. During that time wine, spirits and RTDs (RTDs would be hard seltzers and so forth) are all driving growth, and then beer has been in decline. That’s the more recent picture. But looking at the Great Recession, which was 2007 to 2009, even when unemployment was at 10 percent, the highest of the most recent recessions, the wine, spirits and RTD volumes were flat to slightly up and beer was down. It’s interesting that beer was down. At the 2001 to 2003 recession, unemployment was around 6 percent, and all of the volumes were growing except for beer. So it’s consistent that wine, spirits, and RTDs have all been growing at either flat to slightly up in recent recessions, and all of the time continuously beer has been down. I think it’s an interesting question. Why has beer been more impacted? And what might we see, moving forward from where we’re at now?

A: Yeah.

A: I think that that’s a nice perspective to have. It’s a nice theory. I would like to think that that’s why. I think it has more to do with bang for buck, though.

Z: Could be.

A: Yeah.

Z: For the first time ever on this podcast.

A: I know, seriously. Hey, you’re guilty of it, too.

Z: Oh, me? Definitely.

Z: That was the point I was going to make, and I have one other thing to add to it. It’s good! We’re on the same page here. Adam, you mentioned earlier that people are going to look at some of these wines that they maybe didn’t totally realize what the wholesale price was. Or even what the price at retail would be and say, “Well, why do I wanna pay two-and-a-half, three, three-and-a-half times markup in a restaurant when I can buy that bottle, if I can buy that bottle somewhere else and open it at home? And whether it’s people being more willing to cook after this because they’ve had to, to some extent, or even just more familiar with or comfortable with delivery services, or even picking up for takeout. I think those are things that are going to stick around for a while because even as restaurants reopen, they’re going to have to have some significant delivery presence just to keep volume up. You’re right, I think we’re going to be in an era. In some ways as someone who’s worked in restaurants for a long time it depresses me, but also as someone who likes to entertain and to cook, I do think we’re going to see when people start moving back out into the world in some controlled way. I think a lot of what you’re going to see is people getting together with their friends, with their family and showing off their skills, right? Showing off their cooking skills, their baking skills, their ability to make cocktails. Maybe some wines that they really like. It does mean that for brands of all sizes, what they’re going to have to do going forward to remain a vibrant part of the marketplace is they’re going to have to figure out how to get inside that loop, right? And whether that’s through recommendations on sites like VinePair or whether that’s through being more present in grocery stores, the sorts of liquor and wine shops that are open. The gatekeepers are going to be a little different than they have been in the past and that I think is actually not a bad thing. Adam, you and I have sort of bemoaned a couple times on this podcast way back, 10 thousand years ago, the gatekeeper effect that sommeliers had taken on in some parts of the wine world and it’s no different with other categories as well.

A: Totally.

Z: Yeah, this is like our first ever cliff-hanger ending podcast.

E: Now we’re going to have to write about it.

E: Yeah.

Z: I agree.

E: See you then.

Z: Sounds great.

The article VinePair Podcast: How Will the Coming Recession Change the Drinks Industry? appeared first on VinePair.

Via https://vinepair.com/articles/drinks-industry-changes-recession/

source https://vinology1.weebly.com/blog/vinepair-podcast-how-will-the-coming-recession-change-the-drinks-industry

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isaiahrippinus · 5 years ago

Text

We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck?

To learn more about helping the hospitality community at this time, please visit: How to Give Back to Hospitality Professionals Impacted by Covid-19.

Donate: Help Support Easy Bistro Employees

Donate: Gibsons Restaurant Group Emergency Employee Relief Fund

“Jim Beam can do a number for a small price […] If I’m suggesting something a little nicer, I’ll recommend Makers Mark.” — Megan Callahan, Bartender, B&D Burgers, Savannah, Ga.

Donate: Meals for Medical

Donate: Mohammed Rahmann Paypal

“I prefer Elijah Craig. It’s a great small batch that doesn’t break the bank. Great for Old Fashioneds, or neat.” — Michell Boyd, Beverage Manager, Hampton + Hudson, Atlanta

Donate: Hampton + Hudson Small Business Relief Fund; Relief for Hampton + Hudson STAFF; or Michell Boyd Venmo

Donate: Westin Galleymore Venmo

“Eagle Rare 10 year has to be it. Exceptional quality and the perfectly aged bourbon for sub-$40? It cannot be beat.” — Scott Kollig, Beverage Manager, Rye Street Tavern, Baltimore

Donate: Ace Family Fund

“Weller Special Reserve. It’s around $25.” — Tony Nguyen, Head Bartender, Catherine & Mary’s, Memphis

Donate: Tony Nguyen Venmo

The article We Asked 10 Drinks Pros: Which Bourbon Offers the Best Bang for Your Buck? appeared first on VinePair.

source https://vinepair.com/articles/10-best-quality-bourbon-brands-price/ source https://vinology1.tumblr.com/post/617374890724671488

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isaiahrippinus · 5 years ago

Text

VinePair Podcast: How Will the Coming Recession Change the Drinks Industry?

Listen on iTunes

Listen on Spotify

Listen online, or checkout out our conversation here:

Adam: From Brooklyn, New York, I’m Adam Teeter.

Erica: From Connecticut, I’m Erica Duecy.

Zach: And in Seattle, Washington, I’m Zach Geballe.

A: And this is the VinePair podcast. Guys! Are we…? What week are we in?

E: Who knows?

Z: One thousand.

A: I was about to say a week and, I actually have no idea what week it is.

Z: Yeah.

A: Exactly. See, for me, I have bottles that I still have but these are bottles I don’t wanna open right now. And I have a really tiny little wine fridge that holds 24 bottles.

A: Right.

Z: Because for my wife and me, usually the bottle of wine at dinner is the thing that we look forward to most besides possibly any time when our son is asleep. That’s also a good thing.

A: I’m pretty proud of myself, I’m going to make a fat-washed vodka this week.

E: Oooh!

Z: Oh my goodness!

A: And I’m going to make an olive oil Martini tomorrow night.

Z: Cool.

E: Oh my gosh. Instagram!

E: Did it pick up all of the notes of olive oil pretty well?

A: It has, yeah. And what’s really interesting is that I do not like vodka Martinis. Let’s be clear.

E: Yeah.

E: Nice.

A: I’m very curious to see how this will now taste. So I’m going to give it a try, I think, tomorrow. Tonight’s burger night, so…

Z: Probably not an olive oil Martini…

E: It sounds pretty good to me.

E: Nice, nice!

Z: It’s party night in the Teeter household. I’m excited for you.

E: So are you noticing the Negroni flavors sort of mellow out and sort of smooth out a little bit, or what’s the change that you’re seeing?

A: They actually harmonize more. It all sort of tastes as one, as opposed to being very clear to pick out the Campari or the vermouth. It all seems to taste like more of a cohesive cocktail.

E: Nice.

Z: Not this podcast, at least.

A: I didn’t tell you guys that I’m going to be a guest on Bob Vila’s “This Old House” later?

E: Exactly.

A: I’ll tell you everything about it. But besides that, who knows? It’s crazy.

E: Yeah.

A: It should be. It’s a return to at least seeing what everyone else drinks.

A: You have to. So speaking of pulling out hard seltzers, and all other things, today’s topic is an interesting one, which is basically: What happens in a recession? What happens to drinking in a recession? And you know we all talked about discussing this because most people, most economists, believe that is going to be what occurs. The idea of a check mark rebound is probably not an accurate one. Although again Cheeto-in-chief may believe so, I hate to tell him that it’s not going to work. Just like it doesn’t work to inject sanitizer into yourself as he claimed yesterday.

E: Or sunlight? Sunlight was the latest.

E: I have a little bit of data I can share just to set the stage… for listeners who may not be familiar with what happened in the past recessions. So, if we look at where we are since 2012, the total beverage alcohol volume sales has been pretty flat with slight ups and downs but growing at about 1 percent a year from 2012 to 2019. During that time wine, spirits and RTDs (RTDs would be hard seltzers and so forth) are all driving growth, and then beer has been in decline. That’s the more recent picture. But looking at the Great Recession, which was 2007 to 2009, even when unemployment was at 10 percent, the highest of the most recent recessions, the wine, spirits and RTD volumes were flat to slightly up and beer was down. It’s interesting that beer was down. At the 2001 to 2003 recession, unemployment was around 6 percent, and all of the volumes were growing except for beer. So it’s consistent that wine, spirits, and RTDs have all been growing at either flat to slightly up in recent recessions, and all of the time continuously beer has been down. I think it’s an interesting question. Why has beer been more impacted? And what might we see, moving forward from where we’re at now?

A: Yeah.

A: I think that that’s a nice perspective to have. It’s a nice theory. I would like to think that that’s why. I think it has more to do with bang for buck, though.

Z: Could be.

A: Yeah.

Z: For the first time ever on this podcast.

A: I know, seriously. Hey, you’re guilty of it, too.

Z: Oh, me? Definitely.

Z: That was the point I was going to make, and I have one other thing to add to it. It’s good! We’re on the same page here. Adam, you mentioned earlier that people are going to look at some of these wines that they maybe didn’t totally realize what the wholesale price was. Or even what the price at retail would be and say, “Well, why do I wanna pay two-and-a-half, three, three-and-a-half times markup in a restaurant when I can buy that bottle, if I can buy that bottle somewhere else and open it at home? And whether it’s people being more willing to cook after this because they’ve had to, to some extent, or even just more familiar with or comfortable with delivery services, or even picking up for takeout. I think those are things that are going to stick around for a while because even as restaurants reopen, they’re going to have to have some significant delivery presence just to keep volume up. You’re right, I think we’re going to be in an era. In some ways as someone who’s worked in restaurants for a long time it depresses me, but also as someone who likes to entertain and to cook, I do think we’re going to see when people start moving back out into the world in some controlled way. I think a lot of what you’re going to see is people getting together with their friends, with their family and showing off their skills, right? Showing off their cooking skills, their baking skills, their ability to make cocktails. Maybe some wines that they really like. It does mean that for brands of all sizes, what they’re going to have to do going forward to remain a vibrant part of the marketplace is they’re going to have to figure out how to get inside that loop, right? And whether that’s through recommendations on sites like VinePair or whether that’s through being more present in grocery stores, the sorts of liquor and wine shops that are open. The gatekeepers are going to be a little different than they have been in the past and that I think is actually not a bad thing. Adam, you and I have sort of bemoaned a couple times on this podcast way back, 10 thousand years ago, the gatekeeper effect that sommeliers had taken on in some parts of the wine world and it’s no different with other categories as well.

A: Totally.

Z: Yeah, this is like our first ever cliff-hanger ending podcast.

E: Now we’re going to have to write about it.

E: Yeah.

Z: I agree.

E: See you then.

Z: Sounds great.

The article VinePair Podcast: How Will the Coming Recession Change the Drinks Industry? appeared first on VinePair.

source https://vinepair.com/articles/drinks-industry-changes-recession/ source https://vinology1.tumblr.com/post/616647664855121920

0 notes