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News Briefs for October 9, 2013

October 9, 2013

•Brown-Forman has added a new seasonal variant to Jack Daniel’s, Winter Jack. A blend of apple cider liqueur, Jack Daniel’s Old No. 7 Tennessee Whiskey and holiday spices, the new product is suggested to be served warm and touted as “reminiscent of apple pie complemented with Tennessee whiskey and seasonal spices, with a finish of toasted oak and vanilla.” Winter Jack is hitting 30 U.S. states and Canada this month.

Sidney Frank Importing Co. has expanded its Bärenjäger honey liqueur brand with a pair of new offshoots—Bärenjäger Honey & Tea and Bärenjäger Honey & Pear. Bärenjäger Honey & Tea features notes of sweet black tea and honey, while Bärenjäger Honey & Pear offers a blend of honey and pear brandy sourced from Germany. Both entries are currently available nationwide in 50-ml., 375-ml. and 750-ml. formats, priced at around $28.99 a 750-ml. The Honey & Tea and Honey & Pear variants are joined in the Bärenjäger portfolio by the brand’s original Bärenjäger honey liqueur and its Honey & Bourbon label, which launched last year.

Glenmorangie is set to introduce a very limited offering of what it calls the “world’s first extra-matured single malt,” Glenmorangie 1963. Packaged in a commemorative bottle including its original label, 1963 was extra-matured in Spanish Oloroso Sherry casks for almost two years prior to its original release in 1987. Glenmorangie says it recently uncovered 50 bottles of the historic whisky in its Highland warehouses. Twenty of them will be made available for purchase in the U.S. through high-end stores at a suggested price of $2,600 each.

Budweiser is bringing back its Project 12 beer innovation platform at the end of the month. This latest edition, hitting shelves on October 28, features three small batch Budweiser variants named for the zip code where they were brewed. Batch 94534 (5.5% abv) from Fairfield, California, was brewed using a blend of North Pacific hop varieties, including Cascade and Palisade. Batch 23185 (5.5% abv) from Williamsburg, Virginia, was aged on a bed of Bourbon barrel staves and vanilla beans. Batch 43229 (6% abv) from Columbus, Ohio, meanwhile, was brewed with chocolate and caramel malts and finished on Beechwood chips. Budweiser’s Project 12 gives the brand’s brewmasters the chance to develop new beer recipes using a signature yeast. Last year’s installment led to the addition of Budweiser Black Crown—known originally as Project 12’s Batch 91406—as a permanent member of the brand’s lineup.

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