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WEBSevenFifty Daily is a Provi publication. Learn more about how Provi simplifies the complex process of ordering, selling, and promoting wholesale alcohol between buyers, distributors, and suppliers. Learn about Provi. SevenFifty Daily is an online magazine about the business and culture of the beverage alcohol industry.
The 11 Best Additive-Free Tequilas According to Experts
WEBApr 25, 2024 · Lalo Tequila Blanco, Arandas, Mexico; $10 per serve. Selected by J.J. Ziemke, general manager, Pancho & Jane, Golden, Colorado. Pancho & Jane, a bar and taqueria in Golden, Colorado, opening in May, will offer 30 to 40 tequilas with an emphasis on additive-free options alongside more familiar brands.
Inside the Evolution of Ready-to-Drink Cocktails - SevenFifty Daily
WEBMay 30, 2022 · Within the larger RTD category, which on Provi includes all wine-, beer-, and malt-based ready-to-drink beverages, market share for pre-mixed cocktails has grown to 31.2 percent over the past 12 months, versus 21.4 percent over the 12 months prior. “It’s a quick pour-and-serve from beverage carts or poolside bars, beach bars, and patios ...
A Counterfeit Expert’s Solution for Eliminating Fake Wines
WEBMar 2, 2018 · Shana Clarke is a wine, sake, and travel writer, and the author of 150 Vineyards You Need To Visit Before You Die.Her work has appeared in Saveur, Fortune, NPR, Wine Enthusiast, and Hemispheres.She was shortlisted for the Louis Roederer 2020 International Wine Writers’ Awards and ranked one of the “Top 20 U.S. Wine Writers That Wineries Can Work With” by Beverage Trade Network in 2021.
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WEBSevenFifty Daily is a Provi publication. Learn more about how Provi simplifies the complex process of ordering, selling, and promoting wholesale alcohol between buyers, distributors, and suppliers.
Clay Vessels Making a Comeback for Fermenting and Aging Wine ...
WEBMay 16, 2018 · Foradori is now using clay vessels to ferment and age four of her seven wines: Fontanasanta Nosiola, Fuoripista Pinot Grigio, Teroldego Morei, and Teroldego Sgarzon. Both Occhipinti and Foradori work with Juan Padilla, a fifth-generation craftsman of clay vessels from Villarrobledo, Albacete, Spain. Padilla uses …
The Science of Tannins in Wine | SevenFifty Daily
WEBFeb 7, 2019 · Tannins in wine can come from five sources: grape skins, seeds, stems, oak, and additives. Skin tannins are large, as they tend to polymerize more than tannins from other sources; they can be formed from as few as 4 to as many as more than 100 monomers. Seed tannins are shorter, and therefore smaller (consisting of 2 to 20 polymerized monomers).
The Science of Winemaking Yeasts | SevenFifty Daily
WEBJun 6, 2018 · He concedes that yeasts from the fruit skins are part of the picture. “But there are already other yeasts involved,” he says, “even on the very first day [of fermentation]. By the time we got to 10 percent sugar, every time, all the vineyard yeasts were gone.”. Saccharomyces cerevisiae, also known as brewer’s or baker’s yeast, doesn ...
The Transformation of Alcohol Distribution | SevenFifty Daily
WEBApr 26, 2021 · The $1.1 billion acquisition of alcohol delivery app Drizly by Uber in February was a high-profile example of how 2020 reshaped the way consumers purchase wine and spirits.. But behind the scenes within the distribution tier, where hundreds of thousands of pallet loads of product are moved through warehouses and trucked across hundreds of miles each day, the changes have been just as significant.
Decoding the Bartending Science of Clarified Cocktails
WEBJul 16, 2019 · Packing a Punch. Milk clarification has been around for centuries in the form of milk punch; the technique was used to strip the edges from rougher spirits. In his book Punch, David Wondrich reprints Mary Rockett’s recipe from 1711: “To make Milk Punch. Infuse the rinds of 8 Lemons in a Gallon of Brandy 48 hours, then add 5 Quarts of Water ...