Posts Tagged ‘Avua’

DRINKING LIKE DEAR OLD DAD

Wednesday, June 12th, 2013

The Liquid Father’s Day Phenomenon I Never Had
By Francine Cohen

Photo courtesy of Rum Renaissance

Photo courtesy of Rum Renaissance

The phone rang today as I stood in the greeting card aisle of the drugstore. It was an industry pal on the end of the line, calling with a potential opportunity to work together. Normally, I’d be all business and, when asked the standard beginning of a phone call “Hi, how are you?” question would respond with the universally acceptable, “Great, how are you?” but this time I couldn’t. I was too moved by the fact that here I was, standing in front of all of these Father’s Day cards decorated with images of tools and cars and liquor bottles and sports paraphernalia and littered with sentiments such as “you’re the glue that held our family together” and “I always admired you and am glad to know you more each day” and none of them seemed right for the situation, which was picking out a Father’s Day card for my father-in-law who has little interest in sports and cars or liquor or fixing things. Frankly, I was flummoxed. And said so.

Of course the situation was probably compounded by the fact that my own father died when I was little and my memories of him are minimal and mostly tied to food and entertaining. So today’s shopping expedition was a double whammy – I had absolutely no point of reference for those made for television movie fathers who toss a ball around in the yard and teach you how to drink scotch neat. Those are skills I learned on my own with a little help from my high school boyfriend and men’s magazines.

That’s not to say I didn’t have a great role model in my stepfather, who came along during my teenage years. I credit him with instilling great, strong character traits which I rely upon this day and I value his love and respect greatly. But, much like my father-in-law, he’s not a drinker. Though he is VERY handy around the house.

So, after finally finding just the right card for my father-in-law that shared a warm sentiment but didn’t

Read the rest of this entry »

ON APRIL 11TH 2013 CACHAÇA COMES INTO ITS OWN

Thursday, April 11th, 2013

Today the TTB Amends the Distilled Spirits Identity Regulations to Recognize “Cachaça” as a Type of Rum and Distinctive Product of Brazil

We’ll be getting you more details on this breaking story shortly, but first we are just so THRILLED to announce, in short, that as of today you can expect to see Cachaça labeled here in the US as Cachaça; and not just as “Brazilian Rum.”

Brands like Leblon (www.leblon.com) who had a significant part in bringing this new legislation to life, as well as fledgling brands like Avua (www.avuacachaca.com) and Cabana (www.cabanacachaca.com,) and all others in between, are going to benefit from this new designation.

Below are the facts from Washington. Stay tuned for more on actual impact.

Washington, D.C. — On February 25, 2013, the Alcohol and Tobacco Tax and Trade
Bureau (TTB) will publish a final rule in the Federal Register amending its regulations
regarding the standards of identity for distilled spirits to recognize “Cachaça” as a type
of rum and as a distinctive product of Brazil. This final rule will be effective on April 11,
2013.

TTB first undertook this rulemaking in response to a petition from the Government of
Brazil, which requested that the United States recognize Cachaça as a distinctive
product of Brazil. Following discussions among officials of Brazil, the Office of the
United States Trade Representative, and TTB, representatives of Brazil and the United
States signed an agreement on April 9, 2012, under which the United States would
recognize Cachaça as a distinctive product of Brazil, and, in turn, Brazil would, within 30
days, recognize Bourbon Whiskey and Tennessee Whiskey as distinctive products of
the United States.

Under Brazilian law, “Cachaça” is a Brazilian distilled spirits product with an alcohol
content of 38 to 48 percent by volume at 20 degrees Celsius, obtained from the
distillation of the fermented must of sugar cane. In the United States, previous to the
effective date of this final rule, TTB classified Cachaça products as rums under its
distilled spirits standards of identity regulations at 27 CFR 5.22(f).
In a proposed rule published in the Federal Register on April 30, 2012, TTB proposed to
amend 27 CFR 5.22(f) to recognize Cachaça as a type within the class designation
“rum” that would be recognized as a distinctive product of Brazil made in compliance
with Brazilian laws. Thus, under TTB’s proposal, a qualifying product may simply be
labeled as “Cachaça” without the term “rum” on the label (just as a product labeled with
the type designation “Cognac” is not required to also bear the class designation
“brandy”).

While the Brazilian standard allows products designated as Cachaça to have an alcohol
content ranging from 38 to 48 percent alcohol by volume, the United States standard
requires that rum be bottled at not less than 40 percent alcohol by volume, or 80
degrees proof. Therefore, any “Cachaça” imported into the United States will have to
conform to this minimum bottling proof requirement. A product that is bottled at below
40 percent alcohol by volume will fall outside the type designation for Cachaça, but,
depending on the product’s manufacturing method, the product could be labeled as a
“diluted Cachaça” or a distilled spirits specialty product bearing a statement of
composition. The “Cachaça” type description also will not allow any spirits that use corn
or corn syrup in the fermentation process to be labeled as Cachaça. In addition, the
amended regulation will allow the word “Cachaça” to be spelled with or without the
diacritic mark (i.e., “Cachaça” or “Cachaca”). Finally, the regulation contains a 180-day
transition period during which producers may continue to use previously approved
“Cachaça” labels for products that do not conform to the new Cachaça standard of
identity at 27 CFR 5.22(f)(1).

To view the complete rulemaking record regarding this regulatory amendment, including
the Brazilian petition, the proposed rule (Notice No. 127), the public comments received
in response to the proposed rule, and the final rule (T.D. TTB–112) once it is published,
see Docket No. TTB–2012–0002 at the “Regulations.gov” website
(www.regulations.gov).

LOVING A LIQUID 2013

Sunday, January 6th, 2013

What you’ll be drinking and thinking about and why, as 2013 marches on
By Francine Cohen

Argentina cars old and new

The past and the present can, and do, exist peacefully side by side. The best elements from eras past stick around to inform the future, while new innovations take their rightful place alongside of them.
Just as it is evident in automobile design, the same can be said of the beverage world. Great old drinks become classics, while new innovations and approaches are embraced with open arms. What does this have to do with drinks and the new year, versus the one just past?

Whether we’re talking about the specifics of the last months of 2012, or just in general about year end, it’s often such a pressure filled time. We’re scrambling to get all those things done we’d promised ourselves, or others, that we’d do and swearing we’ll be better next year. Which brings us to the new year; again, pressure filled, but full of hope for a brighter tomorrow, and new ideas and experiences ahead that promise to make (insert year here) the Best Year Ever.

Realistic? Probably not. We’d all be a whole lot better off, calmer, happier, and more productive if we stopped with the pressure and just focused on doing the best we could every day and finding a little joy in every new discovery instead of awaiting The Big One. Alas, that’s not realistic either.

What could work is just a little proverbial jumping up and down over the trends we’ve seen bubbling up in the drinks industry. At INSIDE F&B we’ve been hearing rumbles about a lot of things, and have the good fortune to be first out of the gate in trying on some of these ideas for size while tasting new products. There are a lot of ideas on the horizon and overall the spirits industry is booming in terms of brand explosion and job opportunities. In the category of new drink ideas some are good, some a little less than appealing; for instance, who are we to stop you from drinking chocolate wine if that’s what you want. Just don’t try and serve it to us. But if someone can make a living from this, and not really hurt anyone in the process, we’re okay with that.

Here’s what we expect to see more of in 2013:
1) Savory. No, don’t expect salt in every cocktail (although a bartender worth his/her salt knows the impact it’ll have to add a scant pinch); but do know that as the bar and kitchen become more comfortable partners food flavors are going to start creeping into our cocktail glasses more often than they have in the past.
2) Texture. Yep, back to the kitchen again. While we’re not sure that chunky bits in our cocktails are what we’re looking for on a regular basis, the judicious use of ice, garnishes, and understanding that ingredients impact mouth feel will enhance the cocktail experience.
3) Sour. Vinegars were popping for a hot minute. We don’t think we’ve seen the end of this. Especially as more bartenders start substituting vinegars for other acid in drinks.
4) International sugar and salt options. Want to use Brazilian rapadura

Read the rest of this entry »