All posts filed under: Spirits

IBWSS Recap: a first for California

The IBWSS was the first-ever bulk and private label wine and spirits event in California Close to 1500 wineries, distilleries, importers, distributors and retailers met in San Francisco for the debut of the highly anticipated International Bulk Wine & Spirits Show on July 26 & 27. At the event, suppliers and buyers traded and attendees learned about the latest trends in bulk wine and spirits, including methods to use private labels as a way to win over customers, boost loyalty and drive new sources of revenue. The event saw unprecedented success with most exhibitors walking away with deals or potential contacts with buyers. Exhibitors had the chance to meet buyers from Gallo wines, Trader Joe’s, Kroger’s, Bevmo amongst many others.  Buyers came from all over the United States and were not limited to the vicinity of the Californian wine industry. In the post-event survey, 80% of the exhibitors reported a high level of satisfaction with the show quoting that they were pleased with the number and the quality of buyers that they met at the …

Q & A with CEO Sid Patel, The International Bulk Wine and Spirits Show

San Francisco continues to be one of the world’s most important destinations for leading players in the wine industry, so it’s no surprise that a major conference dedicated to the private label and bulk trade is making its way to the city on July 26-27.

One step ahead of the premiumization curve

Brand creator David Ravandi, founder of 123 Organic Tequila, found success by staying one step ahead of the premiumization curve. It’s taken twenty years but tequila has finally shed its sophomoric image and graduated to the big league. The super-premiumization of the category which has grown by 72 percent over the last decade has reached triple-digit price points and produced consumers who are confident about quality when trading up. It’s estimated that 30 to 40 new tequila brands are being introduced to the market each year. Given this dynamic and highly-competitive landscape, the resources and talent required to propel a fledgling artisanal brand to success can’t be underestimated. Of the key milestones that mark tequila’s rise from joven shooters to cask-conditioned extra anjeo, the practice of aging resposado and anjeo tequilas in white French oak was pivotal. Introduced by artisanal brand creator and tequilero David Ravandi in the early 1990s in a tequila line that he subsequently sold, the practice is now de rigueur for ultra-premium aged tequilas. Inspired by oak-aging regimes favored by winemakers, Ravandi …