Over 5 bottles of Cognac are sold around the world every second.
Shipments of Cognac during 2011 exceeded the previous annual record by reaching 455,958 hectolitres of pure alcohol, equivalent to162.9 million bottles.
 
Sales exceeded 2 billion Euros.
The rise in volume was accompanied by an increase in the shipments of higher quality Cognacs (XO up by 15.3% and VSOP up by 7.9% over the year), resulting in a substantial increase in turnover that now exceeds 2 billion Euros. 
 
Balance of Cognac markets across the world

• The Far East*, representing 35.8% of the world market in volume (+14.4% during 2011), is dominated by higher categories of Cognac and confirmed its position as Cognac’s biggest market in volume and value. China, in particular, saw yet another surge in consumption. Growth of 20.1% over the year put the total number of bottles sold in China at 22.6 million.

• NAFTA*, accounting for 31.2% of the world market in volume, continues to be buoyant. The region showed an increase of 3.2% in 2011 in comparison to 2010 and the USA remains the single biggest importer of Cognac in the world. The country brought in 48.4 million bottles in 2011. 
   
• Europe*, with 28.8% of the word market in volume, remains stable.

Cognac professionals are thrilled by these results, which confirm the appellation’s vitality in the face of today’s uncertain economic and financial times.
 
According to the BNIC, all those involved in the production of Cognac are delighted at the excellent results for the AOC in 2011 but remain vigilant as to the future, given the current economic and financial uncertainties.

Patrón Spirits announces the launch of the first brand extension for the highly successful Patrón XO Cafe coffee liqueur line. Available in the first quarter of 2012, the new Patrón XO Cafe Dark Cocoa combines high-quality Patrón Silver tequila and the light essence of coffee with an extraordinary chocolate flavor to create a unique and enjoyable ultra-premium liqueur.

“Patrón XO Cafe has quickly become one of the fastest-growing products in our portfolio, and the success and excitement surrounding this brand has definitely energized the coffee liqueur category overall,” said Ed Brown, President and CEO of Patrón Spirits International. “When we looked at how we could build on what makes Patrón XO Cafe so special, chocolate was such a natural fit.”

Chocolate, a word that originates in Mexico’s Aztec cuisine, has been used as a drink for nearly all of its history. The high-quality Criollo variety of chocolate in Patrón XO Cafe Dark Cocoa is produced in Mexico’s Tabasco region. The coffee comes from the Mexican states of Veracruz and Chiapas.

Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs; combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry.

“Patrón XO Cafe has always been one my proudest achievements,” said
Francisco Alcaraz, Patrón’s master distiller who created the recipe for the entire line of Patrón tequilas and liqueurs. “And, I’m very excited to present Patrón XO Cafe Dark Cocoa, an elegant spirit with a precise, balanced blend of Patrón tequila, coffee and rich chocolate, that took several years to perfect.”

Patrón XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts.

Patrón XO Cafe Dark Cocoa is produced and bottled at the Hacienda del Patrón distillery in the highlands of Jalisco, Mexico, handcrafted with the same attention to detail and quality as all Patrón tequilas and liqueurs. It is available in 50ml, 375ml and 750ml sizes and packaged in the eye-catching handmade Patrón XO Cafe glass bottle, a
frosted version of the iconic cork-closed Patrón tequila bottle. The label and outer box for Patrón XO Cafe Dark Cocoa are accented in bold red.

SWEET DREAMS
Ingredients:
2 oz. Patrón XO Cafe Dark Cocoa
¾ oz. Ultimat Vodka
1 oz. Caramel syrup
Method:
Shake all ingredients with ice, strain into a cocktail glass. Garnish with a caramel rim.

“Patrón XO Cafe has quickly become one of the fastest-growing products in our portfolio, and the success and excitement surrounding this brand has definitely energized the coffee liqueur category overall,” said Ed Brown, President and CEO of Patrón Spirits International. “When we looked at how we could build on what makes Patrón XO Cafe so special, chocolate was such a natural fit.” 

Chocolate, a word that originates in Mexico’s Aztec cuisine, has been used as a drink for nearly all of its history. The high-quality Criollo variety of chocolate in Patrón XO Cafe Dark Cocoa is produced in Mexico’s Tabasco region. The coffee comes from the Mexican states of Veracruz and Chiapas. 

Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs; combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry. 

“Patrón XO Cafe has always been one my proudest achievements,” said 
Francisco Alcaraz, Patrón’s master distiller who created the recipe for the entire line of Patrón tequilas and liqueurs. “And, I’m very excited to present Patrón XO Cafe Dark Cocoa, an elegant spirit with a precise, balanced blend of Patrón tequila, coffee and rich chocolate, that took several years to perfect.” 

Patrón XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts. 

Patrón XO Cafe Dark Cocoa is produced and bottled at the Hacienda del Patrón distillery in the highlands of Jalisco, Mexico, handcrafted with the same attention to detail and quality as all Patrón tequilas and liqueurs. It is available in 50ml, 375ml and 750ml sizes and packaged in the eye-catching handmade Patrón XO Cafe glass bottle, a 
frosted version of the iconic cork-closed Patrón tequila bottle. The label and outer box for Patrón XO Cafe Dark Cocoa are accented in bold red. 

SWEET DREAMS 
Ingredients: 
2 oz. Patrón XO Cafe Dark Cocoa 
¾ oz. Ultimat Vodka 
1 oz. Caramel syrup 
Method: 
Shake all ingredients with ice, strain into a cocktail glass. Garnish with a caramel rim.

Imperial Brands, Inc. Aids Sobieski in Shattering Previous U.S. Record

What’s the best way to store cut bar lemons so they will last longer?  Mine turn to mush by the next day, even though I store them in an air tight container and keep them chilled.  Thanks!

Have an answer? Leave it in the comments!

Get a sneak peak of the New Pinnacle Whipped TV Commercial that will start airing in 2012.

New Year’s Eve is synonymous with champagne.

More than half of all champagne sales occur just a few days prior to New Year’s Eve. 

But, we should enjoy champagne all year round and not just save it for a special occasion!

1. How Champagne is made
2. Types of Champagne
3. How to open a bottle of Champagne
4. Glassware
5. Champagne Cocktails
6. Alcohol-Free Sparkling drinks
7. Food pairings with Champagne
8. Storing your Champagne

How Champagne is made in the traditional French style called Methode Champenoise

The primary grapes in Champagne have been Chardonnay and Pinot Noir.  These grapes are picked at a little higher acid level for Champagne than what is used for table wines.  This is because they will go through a secondary fermentation.  The grapes are pressed for the juices and yeast is added to begin the fermentation process.  Once the juice is fermented (now a wine) the wine goes into bottles and additional yeast is added then corked.  The wine goes through a second fermentation where Co2 is created as a by-product and that gets captured in the bottle as bubbles.  This takes anywhere from 18 to 24 Months.  The bottles are then “riddled” or turned often to move the yeast cells down into the neck of the bottle.  Once the yeast has finally all died and are at the neck, the bottles are ready for disgorging and dosed.  Disgorging is freezing the neck so the yeast hardens, then the cork is pulled and the dead yeast flies out under pressure along with a little of the Champagne.  The Champagne is then topped off or “dosage” as it is called with a mixture of sugar blended with mature wine. 

Note that inexpensive sparkling wines put the wine through a second fermentation in large tanks or artificially inject Co2. 

Types of Champagne

Champagne is rated by varietals designation or style of the champagne.  The traditional styles are Brut, Extra Dry, Sec and Demi Sec.  These are rated on level of sweetness.  Brut is the driest or lack of sugar followed by Extra Dry which is a little sweeter then Sec and Demi Sec that are even sweeter.  Note that there are also Asti’s which are traditionally sweet and come from the Asti Region of Italy. Brut is the largest selling type in the US.  Champagne houses also produce a “house” style and can call it by their own designation.  Korbel has “Natural” as their house Champagne.

Grape types are also designated such as Chardonnay or Shiraz.  Other types speak to the color and grape such as Blanc de Noir (white with red), Blanc de Blanc (white on white) Brut Rose (dry with a touch of red). 

Try different styles and see which ones you like.  The most popular styles are Brut followed by Extra Dry.

How to open a bottle of Champagne

Since many are intimidated with opening a bottle of champagne due to the pressure (99 pounds per square inch- three times that of a car tire), here are some tips to open a bottle of champagne just like the pro’s, so you can save it for sipping and not spraying!

Five Easy Steps to Open a Bottle of Champagne:

1. Chill the bottle for at least four hours in the refrigerator.

2. Remove the foil cap covering the top of the bottle, exposing a wire hood.

3. Undo wire hood with six half-turns of the knob.

4. Hold bottle at a 45º angle, with a towel in hand. Grasp the cork tightly and slowly twist the bottle with your other hand. (The big secret here is you twist the bottle, not the cork!)

5.  Ease cork off bottle letting off a small sigh while keeping the bottle at 45º angle for a moment (this lets the air in and helps keep the foam from overflowing the bottle).

Glassware for your Champagne:

Ban the Flute!

Note on glassware: there have been many discussions surrounding the type of glassware to use for champagne. Originally, the coupe or saucer-style glass was used. After many years it was then believed the wide opening would lead to too many bubbles escaping, making the champagne flat. Enter the flute, a long narrow glass which holds very little champagne. 

What glass to use? A white wine glass is perfect to multi-task for this job. It has a wider opening which is easy to pour into and drink from. It also allows plenty of space for added juices to make a flavorful champagne cocktail.  The white wine glass is much more stable than the flute and easier to clean. It does not make sense to start a whole new collection of glasses just for champagne when our white wine glass can answer the call of the bubbles!

Champagne Cocktails

The Champagne Cocktail: Drop a sugar cube soaked with a dash of bitters into a champagne flute and fill with Korbel

The Classic Mimosa:  Two ounces orange juice 4 ounces Korbel

Beyond the Mimosa:  Add two ounces of your favorite juice and top with Korbel.  Juices could include pineapple, cranberry, passion fruit, tangerine or any other slightly sweet juices.  Entertaining tip:  Set out juice stations so your guests can make their own sparkling toppers.  Include lemon lime and club soda for alcohol free versions 

Sparkling Cosmo:  2 ounces cranberry juice, splash of sweet and sour and triple sec fill with Korbel

Kir Royal:  In Champagne flute pour 1 ounce Chambord Raspberry Liqueur and top with Korbel

Korbel Lava Lamp:  To a glass of Korbel, add a splash of pomegranate juice with several pomegranate seeds.  The seeds will continue to float up and down the drink. 

Sparkling Raspberry Punch: (PHOTO ATTACHED)

Two 750-ml bottles of Korbel Brut champagne

Two tablespoons superfine sugar

One pint raspberries

Juice of ½ lime

Dash of Angostura bitters

In a punch bowl, combine all ingredients. Add a block of ice and serve immediately.

Serves 12

Holiday Sparkler:

In a white wine glass, add five ounces Korbel Brut champagne and one ounce melon liqueur. Garnish with red raspberries.

Alcohol-Free Sparkling Drinks

Always be a good host and offer plenty of alcohol-free drinks and plenty of food.  New Year’s can also be celebrated with sparkling concoctions by offering exotic mixers and flavors. 

Use lemon lime soda or club soda as your sparkling base and make cocktails by adding exotic flavors and syrups.  These can include mango, pomegranate, peach, cherry, raspberry and others.  Offer fun garnishes such as blackberries, raspberries and peaches.

Food Pairings with Champagne

Note that almost any food pairs great with Champagne.  Salty items such as oysters and caviar do extremely well as a compliment to the Champagne. 

As a matter of fact, champagne pairs well with just about every food combination so consider champagne as your dinner accompaniment along with or instead of wine.

Recipe ideas for Holiday parties with Champagne

Shrimp in Pastry Cups

3 green onions, finely chopped (white and half the green part)

½ pound cooked shrimp, diced

¼ cup finely chopped red bell pepper

1 Tablespoon lemon juice

Toss ingredients together.  Spoon into store bought, bite size pastry shells.

Serves 4 to 6.

Beef Tenderloin Toasts  (PHOTO ATTACHED)

Slice baguette into ¼ inch slices, toast evenly on baking sheet with oven set to broil.  Watch carefully to make sure they don’t burn.  After a few minutes, flip and toast the other side.  Thinly slice cooked beef tenderloin.  Mix 1 Tablespoon prepared horseradish with 1 cup sour cream.  Place slice of beef on toasted baguette.  Add a small dollop of horseradish cream.  Garnish with very thinly sliced red pepper spear.

Storing leftover Champagne

If you have any leftover Champagne, simply put into refrigerator.  You can cap it with a “spark cap” but I’ve found that the bubbles will last at least for another day.  People also swear that an inverted metal spoon works as well. 

For the next day, any leftover Champagne will make a nice Mimosa for brunch!

Korbel reminds you to celebrate responsibly.

Bourbon made with “Rice” and “Oats” Are the Latest Two Experiments

FRANKFORT, FRANKLIN COUNTY, KY (Dec. 8, 2011) Those creative distillers have been up to it again at Buffalo Trace Distillery. The latest round of whiskies in the Experimental Collection are two bourbons – one made with rice and one made with oats. And like their breakfast-sounding names, both provide a hearty mouthful without being over powerful. 

                “For this experiment, we were curious to taste what would happen when we substituted the rye grain in our traditional recipe with other grains like rice and oats,” said Harlen Wheatley, master distiller at Buffalo Trace Distillery. “The results are very different from each other, and different than typical bourbon, but both are pleasant surprises.”  This whiskey experiment yielded very few bottles, but some will be available in select U.S. stores in late December.

Details are as follows:

        Rice Bourbon Whiskey – These barrels were filled on April 30, 2002, and aged on the 7^th floor of Warehouse I for 9 years and 5 months.  Corn, malt and rice are the ingredients used in the recipe, resulting in a very clean aroma with the barrel notes of caramel and spice.  A crisp flavor on the tongue is noticed, without any heaviness or oiliness whatsoever. A slight dryness near the end provides a quick finish. It is a very delicate whiskey. 

Oat Bourbon Whiskey – These barrels have the same fill date, aging location and aging time as the Rice Bourbon. Corn, malt and oats are the ingredients used in this recipe, resulting in a pleasantly smoky nose with a rich aroma of toasted oats that offers a nice complexity. On the palette, the smokiness intrigues as hints of dried fig and stone fruit come through, and eventually give way to an earthy finish.

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics that differentiate it from all others. Some examples of these experiments include unique mash bills, type of wood and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will retail for approximately $46.35 each. They are 45% alcohol by volume. Each experiment is very rare and very limited. 

NEW YORK, December 1, 2011 – - December 9 is Bartender Appreciation Day (www.bartendersday.com) and, to celebrate the hard work and graft of bartenders across the country, Sailor Jerry, the iconic spiced Rum, has commissioned a survey to gauge the tipping habits of Americans, revealing some very interesting facts. The survey, conducted online by Harris Interactive on behalf of Sailor Jerry Rum from November 18-22, 2011 among 2,078 adults aged 21 and older, found that the majority of Americans (76%) value a good bartender more than a trendy or stylish décor in a bar, reflecting the important role bartenders play in today’s society.

As the holiday season approaches, bartenders are gearing up for their busiest time of the year and to commemorate the contributions made by bartenders across the country, Sailor Jerry conducted the survey to coincide with the first ever Bartender Appreciation Day on December 9. The survey’s findings included:

· The majority of Americans think a bartender is more important than the décor: 76% of U.S. adults agree that a good bartender is more important than how trendy or stylish the décor of the bar is, showing how crucial the role of a bartender is to a customer’s experience.

· Americans are good tippers: 74% of U.S. adults who drink or visit bars tip a bartender 15% or more, reflecting America’s reputation as a nation of tippers. Perhaps unsurprisingly, 74% of U.S. adults also believe that the better they tip, the better service they will receive.

· The South has the best tippers, while residents of the Northeast are the stingiest: Those who live in the South and drink or visit bars (23%) are significantly more likely to tip a bartender over 20%, than those who live in the Northeast (13%).

· Tipping is Sexy: 63% of U.S. female adults find people who leave good tips for bartenders more appealing, while 60% of U.S. men do.

· Being a good tipper can be a dating deal breaker: 44% of U.S. adults agree that they would never go out on another date with a person if they did not tip the bartender. Of this, women lead the pack, with 51% saying they would not go on another date, which was significantly higher than the 37% of men who agreed.

· Young People are more likely to be higher tippers: Of all U.S. adults, those between the ages of 21-34 (34%) are significantly more likely to tip over 20% than those aged 35-44 (20%), 45-54 (10%) and those aged 55+ (7%).

“Bartenders serve a hugely important role in society, and we want to encourage Americans to take the time to appreciate that.” said Daniel Deephouse, Brand Manager for Sailor Jerry Rum. “Bartenders can be friends, confidants and pillars of the community and, as the survey says, their expertise can help hugely improve the experience of being in a bar. The time between Thanksgiving and New Years Eve is the busiest time for bartenders and with that in mind, on December 9th, we hope to see people across America digging a little deeper to show their appreciation!”

In addition to staging a series of events across the country on December 9 to celebrate bartenders, Sailor Jerry is also running an online contest, where bartenders are encouraged to amass virtual tips from customers for the chance to win a cash prize.

For more information, visit www.bartendersday.com.