Giancarlo Marcaccini

🥇Casalú Wins Gold Medal at the San Francisco Spirits Competition by The Tasting Alliance 🌴 This entry was for our latest flavor: Maracuyá -- a.k.a Passion Fruit Much has been said about our Limón flavor. Which , if you think about it, was very evident: Rum, soda, lemon. That's it. But our second flavor on the other hand was a complete guess. This is the story of how we came up with it and how Maracuyá became our top seller just two weeks after launching it: The Idea for The Flavor: I had this idea stuck in my head that Passion Fruit and Rum made sense together. However, in most of Latin America you find Passion Fruit by itself and Ron Añejo by itself. Rarely you find them together. Even though it'd make sense to combine the two, it's not really that evident. I ran it by Ricardo A. Sucre, it made sense to him, so we rolled with it. He whipped some tests in the Soda Stream using rum and some Goya concentrate and it was incredible. However, knowing this could just be an "us" thing, we decided to test it. How we tested it: It's not like back in the day were we would just show up with a keg to strangers' homes. We were a "bit more serious" now. So what we did was to create a cocktail mix of Chinola Fresh Fruit Liqueurs (shout out!) with our Limón Casalú and some mint. We would serve this in glasses at events as a drink option next to our original can of Casalú Limón and a third cocktail. That's the test we were running. It just flew off the bar! We kept doing it for events but buying Chinola at retail and giving it away at events was just getting crazy at this point. So we knew it was time to make it happen. We went for the formulation we now have, low sugar and density to make it a real seltzer instead of a full body cocktail. That's how we ended up with our very balanced formula. Just 130 grams of cals at only 4g of carbs using real juice. Banger. Naming it: We chose Maracuyá because it's the most common use of Passion Fruit in Latin America. Venezuelans call it Parchita, Puerto Ricans call it Parcha, and Dominicans call it Chinola. Yet, we guessed the unifying thread here would be Casalú. We knew we were running the risk of alienating the American crowd by not knowing what the heck is Maracuyá. But that's ok, we know our audience. The customer response: We released it in December at Total Wine across FL as a variety pack. Within 4 weeks that VP became 34% of our total yearly sales. People went ballistic. So now we have a Gold medal and are releasing Maracuyá as a six pack later this month. Stay tuned for the next flavors. I think you'll like them. Salú

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Tequila's Enduring Appeal: Beyond Celebrity Endorsements Tequila, the iconic Mexican spirit, has experienced a surge in popularity in recent years, fueled in part by celebrity endorsements. However, the enduring appeal of tequila extends far beyond the influence of famous names. The spirit's rich history and cultural significance have played a crucial role in its success. As a product of Mexico, tequila is deeply intertwined with the country's traditions and heritage. The meticulous production process, which involves harvesting agave plants and fermenting the nectar, has been passed down through generations, ensuring that each bottle carries a sense of authenticity. Beyond its cultural heritage, tequila's versatility and quality have also contributed to its widespread popularity. The spirit offers a wide range of flavors, from smooth and mellow to bold and smoky. This diversity ensures that there is something to suit every palate, whether you prefer a classic margarita or a sophisticated sipping tequila. Additionally, the commitment to quality among many tequila producers has helped to elevate the spirit's reputation and attract discerning consumers. While celebrity endorsements have undoubtedly played a role in popularizing tequila, they are not the sole driving force behind its success. The spirit's rich history, cultural significance, versatility, and commitment to quality have ensured its enduring appeal. As the tequila market continues to grow, it is clear that the spirit's future is bright, regardless of the involvement of famous names…

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🌱 Redefining Plant-Based Dining 🌟 At Never Better Foods we're committed to elevating plant-based dining to new heights. From innovative ingredient sourcing to scalable solutions for commercial kitchens, our mission is to deliver flavor, versatility, and consistency that rival—and often exceed—traditional options. Check out our latest blog post to discover how we’re partnering with food service professionals to create delicious, sustainable, and accessible plant-based dishes that diners love. Let’s build a future where exceptional plant-based dining isn’t the exception—it’s the standard. 🚀 #PlantBasedInnovation #FoodService #Sustainability #NeverBetterFoods Read the full article here 👇 https://lnkd.in/g6EebRv6

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Don't Confuse Sweetness for Smooth: The Truth About Tequila Additives Tequila has undergone a remarkable image transformation, from a party punchline to a sophisticated spirit. But with this newfound popularity comes a surge in mass-produced options that prioritize smoothness over authenticity. This often involves the use of additives, masking the true character of tequila and potentially compromising your health. The Mexican government permits the addition of four substances to tequila: - Caramel coloring: Used to artificially darken the color of aged tequilas. - Oak extract: Mimics the flavors of barrel aging without the actual process. - Glycerin: Adds a syrupy texture, masking imperfections and creating a false sense of smoothness. - Jarabe (sugar-based syrup): Sweetens the tequila, often used to cover up inferior agave quality. While the amount of additives allowed is minimal, their long-term effects are still unknown. However, the focus should be on the overall quality of the spirit. Tequila, when produced correctly, is a complex beverage with a rich flavor profile. Additives obscure this natural complexity, potentially leading to: -0 Increased sugar intake: Jarabe, while used in small quantities, contributes to overall sugar consumption. - Artificial flavors: Oak extract and caramel coloring can create an unnatural taste experience. - Hidden defects: Glycerin can mask imperfections in the tequila, potentially leading to subpar quality. How to choose a better tequila: - Look for 100% agave: This guarantees the base spirit is made entirely from the agave plant, without any added sugars. - Read the label: While not mandatory, some producers indicate if their tequila is additive-free. - Trust reputable brands: Many high-quality tequila producers pride themselves on their traditional methods and avoid additives. - Taste the difference: Compare additive-free tequilas to those with additives. You'll likely notice a significant difference in flavor complexity and smoothness. By understanding the impact of additives, you can make informed choices and appreciate the true essence of tequila. Remember, a truly smooth tequila is the result of careful craftsmanship, not artificial enhancements. #tequila #alcohol #health #wellness #foodie #spirits #cocktails #agave #additivefree

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This. 100% this! 10/10... no notes Isabelle Lesschaeve! Finally, the wine industry realizes that only TALKING AT CONSUMERS is ineffective and often off-putting. Our industry-wide lack of capacity to listen to each individual, unique consumer at scale forbids us from truly understanding and effectively communicating with them. Modern consumers demand a level of personalization and social relevancy for product marketing and sales communications that we cannot comprehend, and haven't even started to work towards. It blows my mind that virtually every other industry in the digital era understands this core premise, yet the wine industry still wants to talk at consumers.

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How did jackfruit become a plant-based success? It took strategy, innovation, and understanding consumer drivers: taste, health, and sustainability. The Jackfruit Company shows how combining natural benefits with market insights can break barriers. Can jackfruit inspire more breakthroughs in sustainable food systems? https://lnkd.in/eJaF_Jgc

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Here's my take on a key dynamic impacting the contemporary restaurant business. And it's all courtesy of the terrific Worlds of Flavor conference put on by the Culinary Institute of America. Have a read: @Flavor & The Menu

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Elevate Your Martini Game: A Guide to the Best Vodkas for Crafting Exceptional Cocktails. Bartenders must constantly seek out new vodkas to keep their drink menus fresh and exciting. Vodka, of course, is a versatile spirit with the ability to blend seamlessly with a variety of ingredients. This makes it an essential base for numerous cocktails. By exploring new vodkas, bartenders can offer their patrons a diverse range of flavor profiles, from smooth and clean to bold and complex. This variety not only enhances the drinking experience but also caters to the evolving tastes of customers who are always eager to try something new and unique. In the realm of martinis, new vodkas can be game-changers. The martini, a classic cocktail, relies heavily on the quality and character of its vodka base. Introducing new vodkas allows bartenders to craft signature martinis that stand out. Whether it's a vodka with a subtle infusion of botanicals or one distilled from unconventional ingredients like quinoa or grapes, each new option provides an opportunity to experiment and create a martini that can become a bar's hallmark. These distinctive offerings can attract martini enthusiasts and set a bar apart from competitors. Beyond martinis, new vodkas open the door to innovative mixed drinks that can surprise and delight patrons. Vodka's adaptability means it can be paired with a wide array of mixers, fruits, herbs, and spices, allowing bartenders to push the boundaries of cocktail creativity. By incorporating new vodkas into their repertoire, bartenders can develop unique cocktails that highlight the distinct characteristics of each spirit. This continuous innovation not only keeps the bar's menu dynamic and engaging but also positions the bartender as a knowledgeable and adventurous mixologist, capable of delivering an exceptional drinking experience. Bartender Spirits Awards Bartenders Business

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It was just a few short years ago a liquor distributor told me that Mezcal "was not on anyone's radar." Now even 60 Minutes is shining a light on the booming Mezcal market (Link below). We are proud of our handmade small batch mezcal and importantly, to play a role in educating people on this beautiful spirit, its culture and tradition. Salud! #mezcal #craftspirits #alcoholindustry #spiritsindustry #mexicobusiness #entrepreneurship

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Menu Innovation: Profit Strategies in Non-Alcoholic Drinks with Sam Cooklin-Smith. Non-alcoholic drinks are no longer a niche—they are a burgeoning category that challenges traditional perceptions and offers untapped potential for venues. Sam Cooklin-Smith, co-founder of Kore Drinks is a specialist distributor reshaping the low-and-no drinks market. With over 14 years in the drinks industry and a focus on building premium, innovative brands, Sam has worked across the value chain, from wineries in Australia to developing Enotria’s non-alc portfolio. In this conversation, Sam shares actionable insights into operational challenges, pricing strategies, and the psychology of menu design, offering venues a blueprint to elevate their non-alcoholic offerings. Here's the full interview with London Spirits Competition London Competitions

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I had a great conversation and interview with the team at the UpnUp Network. In this segment I talked about the vision and purpose of establishing Saanj Winery and the intentionality of innovating the wine marketplace for the new-age American. Robel Andmicael and I talked about the theme of "Being Humble Enough to Prepare and Confident Enough to Perform". More specifically, when it comes to establishing a business combined with having no past skills in producing wine or running a winery, it's important to spend time deep diving and knowing that you'll need to continue to iterate assumptions to make them into reality. Check it out!

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Interesting flavor stats coming out of Spiceology and Circana. >> Chicago-based Circana recently published a new report that found Hispanic consumers drive 16% of total consumer packaged goods (CPG) growth in the United States. >> “Hispanic households are crucial drivers of CPG growth, accounting for 14% of U.S. households while delivering 16% of total growth,” said Sally Lyons Wyatt, global executive vice president and chief advisor, Circana.  >> “The Hispanic consumer continues to outpace the overall market in key categories across general merchandise as well, driving growth,” said Marshal Cohen, chief retail advisor, Circana.

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Essential Insights for Sommeliers, Importers, and Distributors to Optimize Wine-by-the-Glass Programs now available on Sommelier Business online magazine. Wine by-the-glass (BTG) programs form an essential component of restaurant and wine bar sales. If properly implemented, BTG sales can be highly profitable, lead to return business and result in larger-ticket bottle sales. Sommelier Business has collected a wealth of information, facts, and professional advice on BTG programs, also highlighting and explaining how BTG fits into an overall wine program. These articles will be of substantial use to restaurant owners, floor sommeliers, and wine directors. Wine importers and distributors should also understand how BTG programs work and which wines in their portfolio will perform well in their clients’ restaurants. So, a great place to start is the article on Wine Pricing: Strategy, Profitability, and Adjustments. “When it comes to wine by the glass, there are industry standards for developing a pricing strategy.” Learn about them here and how BTG fits into overall wine pricing. You can then take a deeper look at BTG with the article Your Wine By the Glass Program: Selections, Pricing and Merchandising and The Economics Of Wine-By-The-Glass Programs. Learn how, “in today’s competitive market, a well-executed wine-by-the-glass program can significantly enhance a restaurant's appeal and profitability.” These Sommelier Business articles explain how through operational aspects and best practices, “sommeliers and restaurant managers can create a dynamic, profitable, and customer-focused wine program.”

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Debunking Myths: Glycerin in Tequila, Not Mexican Food, Could Be Making You Feel Unwell When it comes to enjoying a hearty Mexican meal, often accompanied by a shot (or two) of tequila, some people might find themselves feeling queasy afterwards. A common misconception is that the rich and spicy nature of Mexican food is to blame. However, the real culprit behind this discomfort might not be the food, but an ingredient found in tequila: glycerin. Glycerin is a colorless, odorless liquid with a slightly sweet taste. It is widely used in the food and beverage industry as a solvent, sweetener, and preservative. In the context of tequila, glycerin is often added as a smoothing agent to enhance mouthfeel and mitigate the harshness of alcohol, making the drink appear smoother and more palatable. While glycerin is generally recognized as safe for consumption by food safety authorities, its effects can vary depending on individual tolerance levels. In some people, glycerin can cause gastrointestinal discomfort such as bloating, diarrhea, and nausea. This reaction can be particularly pronounced if tequila is consumed in excess. Of course, it's important to consider the role of alcohol itself in contributing to feelings of sickness. Alcohol can irritate the stomach lining, increase acid production, and slow down the process of stomach emptying, all of which can contribute to nausea and discomfort. However, when combined with glycerin, the impact on the stomach can be amplified, leading to the symptoms often misattributed to the food itself. As always, moderation is key, and being aware of what your body can tolerate will help in enjoying both Mexican cuisine and tequila without unpleasant side effects. If you've experienced discomfort after drinking tequila, it may be helpful to consider the type and quality of tequila you're consuming. Higher-quality tequilas typically, but not always, contain fewer additives, including reduced levels of glycerin. It might be helpful to seek out brands categorized as "100% agave" tequila, which are less likely to use additives, including glycerin. However, detailed information about specific popular tequila brands that add glycerin isn't widely published by manufacturers due to proprietary formulations and varying industry practices. Enjoying high-quality agave spirits and understanding the ingredients in your beverages can significantly enhance your dining experience, allowing you to savor the flavors without compromise…

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The Wine & Spirits Wholesalers of America's SipSource data tracker forecasts that consumers will continue to shift to spirits brands in the "affordable luxury" segment—mainly in the $18-$25 and $25-$50 price bands—amid challenging conditions for the industry. #AffordableLuxury #SpiritsTrends Overall, SipSource projects a decline for spirits in the U.S. through the rest of this year and at least the first half of 2025, with the group projecting depletions to decline 5.65% by the end of the year and by 5.59% for the first half of 2025. #MarketInsights #IndustryForecastAt the individual category level, SipSource is projecting declines in vodka to broadly remain in line with the overall industry but says American whiskey could be in for a sharper drop, potentially 6.82% by Q2 2025. #VodkaTrends #WhiskeyMarket SipSource attributes the overall decline to a variety of factors, including the rise of lower-priced RTDs, the U.S.'s growing cannabis market, and post-pandemic consumption normalization. #RTDCocktails #CannabisImpact #PostPandemicConsumptionThe projections are based on models leveraging depletions from 19 WSWA member wholesalers, more than 10 macroeconomic indicators, and other data. #WSWAInsights #SipSource #IndustryAnalysis —Shane English #AlcoholIndustry #BeverageIndustry #MarketProjections

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Premium Alcohol - Diageo, the world’s biggest premium alcohol group’s profits fell by 4.8% but operating profit rose by 8% to $6 billion thanks largely to cost savings. Reported net sales of US$20.3 billion fell by 1.4%, while the group’s organic net sales were US$129 million or 0.6% lower than in 2023. The 2.9-point price/mix gain was more than offset by volumes 3.5% lower. #diageo #alcohol #alcoholicbeverage #alcoholicbeverages #drinks #spirits

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There's a lot of wine out there. I 100% agree with Mario Zepponi when it comes to the limited options for distributors in the US....five years ago. LibDib, LLC is now available in 15 markets, including the top 5 (CA, NY, FL, IL, TX) in the US. Wineries need to commit to doing the work to sell their wine. Being in the market, tastings, events, meeting Buyers (vs. distributor management and reps) and consumers alike. Selling. Relationship building. We can provide an efficient distribution route to market for everyone. However, there is more work to be done than just posting on a web site or selling a pallet to a traditional distributor. Wine is one of the most crowded CPG categories out there. Convincing a Buyer to bring on your brand is hard work. And there is no better sales person than someone from the winery themselves. Spending time and resources doing that.... hopefully wineries will find success. https://lnkd.in/gsnzY7ra

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Barry Gilbert private label wines and their increasing popularity among consumers has a place in the market. I love to hear Aldi has a successful partnership with E. & J. Gallo and have focus on delivering quality wines at affordable prices. I agree with the article that private labels provide consumers with value and quality. The question is will this shift the consumer away from branded wines? I don’t think so. How about you? ------------------------- 📌 Enjoy my content? I'm Samuel Anderson, and I share insights on the drinks industry, business development, technology, retail, and building a versatile career. Follow + Share + 🛎️ #drinks #wine #privatelabel #marketing ♻️ Share with those that are are interested in learning more about private label wine.

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Samuel Filler, Executive Director of the New York Wine & Grape Foundation (NYWGF) joins the Let's Grow Wine webinar panel. On October 15, I will be moderating a podcast which is focused on ‘Let's Grow Wine’. The speakers will include Julio Alonso Ducci from Wines of Chile North America, Jim Clarke from Wines of South Africa US, Karissa Kruse from Sonoma County Winegrowers, Samuel Filler from New York Wine & Grape Foundation, and Dr. Liz Thach, MW from the WINE MARKET COUNCIL. The title of the webinar is "Role of Wine Associations in growing wine consumption". Points of discussion will be: 1) Wine and Consumer: How we can talk to the new consumer 2) Wine and Culture: How we can use current culture to grow wine consumption 3) Wine and Trade: How trade can push wine in a new way 4) Wine and transparency: How can we tell the story of sustainability and transparency RSVP here to attend the webinar and get the recorded video.

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