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Craft Brewing and Distilling News for July 31, 2015

July 31, 2015

•Oregon’s Rogue Ales & Spirits has unveiled Rogue Chipotle Whiskey, a new small-batch offering. Made using jalapeño peppers sourced from Rogue Farms in Independence, Oregon, Rogue Chipotle Whiskey is distilled in a copper pot still and aged in Oregon oak barrels. The 80-proof whiskey will be available at select accounts across Rogue’s nationwide footprint. Chipotle Whiskey joins Oregon Single Malt Whiskey, Rogue Farms Oregon Rye Whiskey and Dead Guy Whiskey in Rogue’s existing whiskey lineup.

•California craft brewer Sudwerk Brewing Co. is introducing a new imperial pale lager made with rye. Known as Rye of the Lager, the new brew is billed as the first IPL brewed with rye to be marketed on the West Coast. At 7% abv, Rye of the Lager is debuting throughout the Golden State in early August, and will be marketed in 22-ounce bottles retailing at $6-$7 each, as well as in 15.5-gallon and 5.17-gallon kegs. The newcomer will become a part of the year-round Sudwerk stable. The brewer’s core lineup includes Northern Pilsner, Märzen Amber Lager, Hefeweizen Bavarian Wheat and Dry Hop Lager.

•Chicago-based ready-to-drink cocktail producer Crafthouse Cocktails has appointed William Skelly to the role of managing director and Lauren Klauer as director of operations. Skelly, who will oversee production, distribution and strategy for the company, joins Crafthouse from Anchor Distilling Co., where he served as a regional manager. Klauer will handle vendor relations and retail marketing activations. She most recently worked with Absolut Spirits as a brand strategist. Established in 2013, Crafthouse Cocktails produces bottled Moscow Mule, Paloma and Southside cocktails, which are currently available throughout Chicago, Illinois; Columbus and Cleveland, Ohio; and Denver, Colorado.


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