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April 2015 Editions

Glendalough Double Barrel Irish Whiskey

Glendalough Distillery, Ireland’s first craft distiller, is leading an exciting Irish whiskey revival with the American release of its new Double Barrel Irish Whiskey. Available in Maryland and Washington, DC via Bacchus Importers, this hand-crafted small batch spirit is a new caliber of Irish whiskey, boasting unique richness and complexity.

“This truly new, unique style of Irish whiskey was born of a wild Irish streak,” said Glendalough’s USA Brand Manager Donal O’Gallachoir. “Like the fiercely independent, Irish monk, Saint Kevin whose image graces every one of our bottles, we are carving our own way with the Double Barrel. This whiskey represents a distinguished sociability—it dares to stand out in a world of copycats and ‘same old’ styles.”

Glendalough Double Barrel Irish Whiskey brings new life to a pre-Prohibition style of Irish whiskey that would be familiar to one’s grandfather. Hand-distilled in a Coffey still from a mash bill of locally sourced malted barley and organic corn, the whiskey gains its distinctive complexity from a year of gentle, steady aging that is aided by the country’s mild maritime climate. The double-aging process combines six months in first-fill American oak bourbon barrels, then graduates to six months in first-fill Spanish Oloroso sherry casks. Before bottling, the cask-strength whiskey is cut with purified mineral-rich water sourced from the surrounding Wicklow Mountains. A year on oak yields the distinctive vanilla thread that runs through this Iight and floral Irish whiskey. The Bourbon barrels impart deep, robust chocolate and caramel notes, lightened on the palate with fruity, nutty notes from the Oloroso casks. The subtle nose is rich with the dark, fruity notes of Christmas pudding, and a sweet and creamy palate resounds richly with honeyed sweetness returning to dry fruit and a gingery, golden finish.

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Increase Revenues Through Backbar Management

A restaurant that doesn’t routinely change its menu always has plenty of open tables. The same holds true for a bar. If you find yourself in need of a financial shot in the arm, consider taking a page from the beverage consultant’s playbook and revamp your backbar. Regardless of the size or concept of your operation, the backbar is your principal and most effective marketing device. Ensuring that it has the most advantageous product mix is a tried and true strategy for boosting revenue and rejuvenating a beverage program.

To that end, here are the important things to consider when renovating your backbar and adding punch to your beverage line-up.

Taking Stock — Over time the inventory at most beverage operations grows to the point of being unwieldy. New products are added to the backbar, while older, slower moving products are allowed to remain on the shelves. The reality is there’s a physical limit to how many products can effectively market on all backbars.

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Weyerbacher Last Chance 120 IPA

When a brewer describes his beer as being a “….full blown hop assault-delightfully lacking in balance,” the beer drinker is clearly forewarned as to what to expect. Without a doubt Last Chance 120 IPA is a hop centric brew, but it is by no means off putting to the beer drinker who prefers a mild pale ale or lager.

Last Chance 120 IPA is one of the Weyerbacher Brewery’s seven, year round beers. Other year round brands include: Blithering Idiot, Double Simcoe IPA, Merry Monk, Old Heathen, Tiny and Verboten. They are all more or less examples of the abundant use of aromatic and flavoring hops as the means of giving each brand its own unique character.

Founded in 1995 by the husband wife team of Dan and Sue Weirbach, the Weyerbacher Brewery has remained true to the owners’ vision of producing full flavor beers of a high quality. Since the beginning, the brewery has had a loyal customer following that over the years has grown exponentially. From its small humble beginnings in a livery stable in Easton, PA, Weyerbacher has gone through several growth iterations. It is now housed in a modern facility with an up-to-date brew house and a fully refurbished Krones bottling line. The owners and Weyerbacher sales team now sell their thirty-one brands in 19 states.

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