At Bar Convent Brooklyn, some of the industry’s most experienced operators shared the hard-earned route-to-market insights that separate thriving brands from those that never make it past their first year. From data-driven launch frameworks and pricing strategies that actually work with distributors, to authentic brand building on limited budgets and channel-specific growth tactics, these presentations cut through the noise to deliver actionable intelligence for anyone serious about building a sustainable alcohol brand in today’s market.

How to Launch a Beverage Alcohol Brand: A Data-Driven Framework

In this presentation from Bar Convent Brooklyn, Felipe Gonzalez-Gordon, Partner and COO of Colangelo & Partners, provides a realistic, data-driven framework for launching a beverage alcohol brand. Launching a new spirit, wine, or RTD brand in today’s saturated market requires more than just a great liquid. Market sizing, financial modeling, and strategic positioning are often what separate success from failure.

Building an Authentic Alcohol Brand: Storytelling and Digital Strategy

Learn how to craft an authentic alcohol brand in this insightful presentation from Jason Barrett, President & Master Distiller of Black Button Distilling. Barrett draws from over a decade of experience to provide a realistic guide to connecting with the right consumers without a massive budget.

How to Structure Your Alcohol Brand’s Price for Distributors

In this presentation, Mark Harmann, National Sales Director of The Independent Distributor Network, delivers a critical masterclass on pricing your alcohol brand for distribution. With decades of experience and oversight across 33 wholesalers, he provides the essential framework to structure your price for profitability, navigate 52 different state markets, and finally get your product on the shelf.

Building a Mezcal Brand On-Premise

In this case study, Diego De la Vega Fernandez, Co-Founder of Zomoz Mezcal, shares the pivotal lessons learned from launching a premium, organic mezcal brand. He reveals why he abandoned a failing off-premise strategy to go all-in on the on-premise channel, building the brand one menu placement and one authentic experience at a time.