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Whiskey Fingerprints Prevent Against Counterfeiting

American whiskeys appear to leave a web-like fingerprint compared to moonshine, Scotch, and Irish whiskey, according to a study conducted at the University of Louisville. The reaction left by American whiskeys can help producers protect themselves against counterfeiting. Scientists believe the residue left behind depends on the nature of the whiskey’s maturation process. American whiskeys are often left to age in charred oak barrels, leaving the content inside to extract more water compared to whiskeys put in uncharred barrels. Source: The Drink Business, October...

Can Consumers Today Self-Regulate Their Liquor Intake?

The DISCUS code is used to control the advertising and marketing practices, which are used to create content about spirits in the United States, specifically to those over the age of 21-years-old. Any advertisements created must be placed where approximately 70% of the audience is of legal age, as well as 500 feet away from a church, elementary, or middle school. Studies conducted by The National Institute on Drug Abuse, as well as the Substance Abuse and Mental Health Services Administration, show a decline in underage binge drinking. With that said, there is no relationship between advertising and alcohol consumption. Source: Media Post, October...

Consumers Can Now Purchase Tequila Through Instagram Ads

Instagram users can now order Tequila through Instagram Story ads by using the swipe up option. Customers will need to input their age into the system when making an order. However, workers are required to scan the customers ID before handing them the alcohol. Brands in the alcohol industry can use Instagram Story ads as an entrance into the world of eCommerce. This option can allow brands to connect with consumers, as well as measure their purchase intent, conversion rate, and more. Source: Ad Week, October...

Natural Wine vs. Regular Wine

Natural wine is the newest addition to one of the biggest trends in the beverage industry. Unlike regular wine, this particular wine has a cloudy appearance. On the other hand, regular wine is filtered—giving it that clear-looking liquid. The flavor profile for natural wine is wider in range compared to regular wine. Regular wines are made to appear drinkable to a consumer. Source: New Yorker, October...

Are alcoholic vending machines the next big thing?

A Moët & Chandon vending machine has appeared at the Lexington Hotel in New York City. The champagne-filled vending machine is popping up in luxury destinations all over the world. Guests are required to show identification to the hotel staff to successfully purchase a 200ml bottle. For those who do not feel like drinking from a bottle may be given the option to drink from a flute through select vending machines. Does this mean wine and hard seltzer filled vending machines will appear in the future? Only time will time. Source: Drinks Today, October...

The Newest Hit Innovation – Paper Beer Bottles

Beer bottles made of paper are in the process of being created, which are environmentally friendly to the universe. Fiber bottles are better for the environment due to its cut down on waste. The process is known to take longer to complete due to the demand of materials needed. Beer lovers will be able to drink their beer from glass and aluminum cans, as well as paper bottles. Together we can lower the negative impacts of the environment, one drink at a time. Source: CNN, October...

The Continued Growth of Hard Seltzer in 2019

The rate of hard seltzer continues to grow rapidly due to a result of new brand entrants, as well as a boost in marketing support. In 2019 alone, hard seltzer has reached triple digits in category growth rates with “+201% year-to-date and +200% in the last four weeks” (source). In the current U.S. markets, the largest brands of hard seltzer are in less than 75% distribution. With more brands entering the hard seltzer category in 2020, we expect that growth rates will continue to grow and remain in the triple digits. Source: WSWA, October...

Control State results for August 2019

In August, 9 liter spirits case sales grew by 3.3 percent in control states compared to the same period last year opposite a 4.3 percent comp. Spirits volume grew 3.4 percent a slight slip from 3.5 percent a year ago. Many states had a strong month, exceeding their 12 month trends, including: Alabama, Idaho, Maryland, New Hampshire, North Carolina, Ohio, Oregon, Pennsylvania, Utah, Virginia, and Vermont. The Price/Mix for August was 2.4 percent, which remained flat from July’s 2.3 percent. Control State spirits shelf dollars were up 5.4 percent during August while trending at 6.3 percent during the past 12 months. Source: NABCA, October...

Conditionally Approved COLAs

Conditionally approved COLAs have started appearing on some label applications in COLAs online. Please note that conditionally approved is NOT a final status, it requires action on the part of the submitter. The new status was developed to streamline the label approval process by allowing the TTB, under limited circumstances, to propose changes to the information that was entered in COLAs online in order to make it consistent with the label submitted. Once notified via email of the status changes there is a seven day period to review the proposed changes and either accept or decline them. If accepted, the status of the application will automatically change to approved with no further review required by the TTB. If you decline any of the changes or do not respond within seven days the system will automatically change the status to Needs Correction and you will be provided with directions on what needs to be fixed before your COLA can be approved. Source: TTB, September...
Bar Convent Berlin

Park Street University: Seminars for Drinks Entrepreneurs presented at Bar Convent Berlin 2019

Berlin, Germany – Park Street Companies, a leading provider of back-office logistics for brands in the alcohol industry, accomplished another year of Park Street University at Bar Convent Berlin 2019. The educational seminar series was held at Bar Convent Berlin on October 7, 8, and 9 at the Station Berlin & Kühlhaus Berlin. Park Street University is comprised of training and educational sessions for professionals in the alcoholic beverage industry. These professionals include importers, distributors, suppliers, and brand marketers. Park Street University curated 14-panel discussions and showcased over 50 industry experts, who hit on topics such as building a top-notch team, the future of e-commerce, scaling your potential, and industry success stories. Industry professionals, such as Robin Robinson, Dan Gasper, Scott Harris, Rudy Ruiz, Brett Pontoni, and Harry Kohlman, CEO, Park Street Companies, attended Bar Convent Berlin to participate in Park Street University. To see the full slate of PSU speakers, visit https://www.barconvent.com/en/ ### About Park Street University Park Street University is a dynamic educational platform designed to provide our clients with the knowledge to reach their business goals. Our initial collection of videos features high-caliber industry experts providing guidance on the fundamental aspects of running an alcohol brand including: sales, marketing, financials, route-to-market strategies, distributor relations, scaling strategies, and more. For more information, please contact the Park Street team at (305) 967-7440. About Bar Convent Berlin Bar Convent Berlin was founded in 2007 by the bar and beverage experts Helmut Adam, Jens Hassenbein and Bastian Heuser. Since its inception, Bar Convent Berlin has grown into one of the leading international trade fairs for the bar and beverage industry. Press Contacts: Crystal Horta Events...