by admin | Apr 25, 2018 | IN THE NEWS
Bardstown, KY (April 25, 2018)– The Bardstown Bourbon Company (“BBCo”) achieved another major milestone today with the installation of its second 50-foot tall, custom made, 36-inch stainless steel Vendome Copper & Brass Works still. Delivered in one piece and hoisted above the 55-foot still tower by crane, the Vendome apparatus was lowered into the center of the building. The new still installation marks the second expansion for BBCo since it began operations in September 2016.
The still will be connected to Bardstown Bourbon Company’s new, 7,500 square foot fermenter building, which houses sixteen 12,500-gallon fermenters, a second laboratory, and an employee break room. The building will also be the future home of an expanded barrel dumping facility. BBCo anticipates the latest expansion will be complete by July 2018.
“The Bardstown Bourbon Company’s growth is a direct result of the significant demand for our Collaborative Distilling Program,” said David Mandell, President & CEO.“In a short period of time, we’ve become one of the most technically advanced and flexible whiskey distilleries in the world.”
BBCo’s Collaborative Distilling Program is a unique model in the American whiskey market. This first-of-a-kind service provides craft distillers, non-distilling brand owners, and existing brand owners the ability to: (1) work side-by-side BBCo’s production team to create their own authentic and innovative Kentucky whiskey, bourbon, and rye products and mature them onsite;(2) ensure consistent, high quality production that can rapidly scale; (3) control the future source for their product; and (4) provide a production location and environment that they can celebrate and promote.
The exclusive program is limited to companies that qualify under BBCo’s stringent eligibility requirements. Program partners must have exceptional brands and/or only want to produce superior quality whiskey. Moreover, BBCo restricts the number of brands in order to provide the highest level of customer service. With the latest expansion to nearly 7 million proof gallons, BBCo will be turning nearly 70 fermenters a week and produce more than 24 different mashbills in 2018. To continue to meet production and technical demands, BBCo is expanding its highly-experienced whiskey distilling team, creating a dedicated quality control and lab technician team, and further upgrading its distilling technology.
“It is remarkable what is happening at The Bardstown Bourbon Company,” said Master Distiller, Steve Nally. “In all my years in the bourbon industry, I’ve never witnessed the level of knowledge sharing and collaboration between companies taking place in one facility.”
BBCo’s distilling team is led by Bourbon Hall of FameMaster Distiller, Steve Nally – a 40-year veteran of the spirits industry and the former Master Distiller of Maker’s Mark, and John Hargrove, Executive Director of Distillery Operations, formerly Master Distiller and Distillery Manager, at Sazerac and Barton Brands 1792. With more than 40 production employees, the team has an average of more than 15 years of whiskey making experience, working with world-class distilleries, including Jim Beam, Maker’s Mark, Barton Brands,Diageo, and Michter’s.
“We are pushing the boundaries each and every day,” said John Hargrove, Executive Director of Distilling Operations. “By respecting tradition while embracing and advancing innovation, we are able to attract some of the best brands from across the country and the world.”
Construction for the distillery expansion is led by Buzick Construction of Bardstown, Kentucky, which built the distillery, expanded it to its current three million proof gallon capacity, and constructed the three 22.5k barrel warehouses on the property. At the current production rate, BBCo will build more than two-and-a-half 22.5k barrel warehouses per year. The Company plans to start construction on its fourth barrel warehouse in the summer of 2018.
In addition to its Collaborative Distilling Program, BBCo is also developing and releasing its own brands and opening a destination experience with a unique visitor’s center featuring a full-scale restaurant, bar, vintage spirits library, and transparent educational experience. The Company anticipates announcing an opening date for its visitor’s center in the very near future.
ABOUT THE BARDSTOWN BOURBON COMPANY
The Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world.
The company was founded in 2014 by Peter Loftin, David Mandell, Daniel Linde, and Garnett Black.
To learn more about The Bardstown Bourbon Company visit:
www.bardstownbourbon.com
www.facebook.com/bardstownbourboncompany
www.twitter.com/btownbourbon
www.peterloftin.com
by admin | Apr 3, 2018 | IN THE NEWS
Michigan-Based Upstart Located in the “Cherry Capital of the World” Strikes Distribution Deal with Meijer
Traverse City, MI (April 3, 2018)– Traverse City Whiskey Co.(TCWC),the portfolio of premium whiskies and bourbon made in Michigan, today adds all-natural Premium Cocktail Cherries to its lineup. Known as the “Whiskey of the North,” and based in the “Cherry Capital of the World,” TCWC is proud to partner with regional supermarket chain Meijerfor distribution of the new brand in its various U.S. retail locations.
TCWC Co-founder Chris Fredrickson chose to use Northern Michigan Balaton Cherries,which are harvested exclusively from orchards in the Traverse City area. The large, plump, firm cherries, which are dark burgundy in color, are delivered to the distillery in five-gallon pails that also contain a natural syrup base that acts as a buffer to protect the fruit from smashing together. The syrup is mixed with Traverse City Straight Bourbon Whiskey and brought to a boil, while the Balaton Cherriesare heated to a near-boil, in nearby copper pots, before jarring.
Once the premium cherries are jarred and weighed, they get backfilled with the boiling syrup, which has burned off all of the alcohol during its slow-cooking process. The TCWC team prides itself on traditional jarring methods, better known as the “hot-filled” process, which kills all possible bacteria.
“The end-product and warm reception from retailers of our premium cocktail cherries has exceeded our expectations,” said Chris Fredrickson, Co-founder, Traverse City Whiskey Co., whose family has been farming cherries in northern Michigan for four generations. “We’re thrilled to combine our passion for innovation and quality in a product that also reflects our family history and heritage.”
The perfect garnish for cocktails, like an Old Fashioned or Manhattan, or an ideal topping on desserts, these unique and flavorful premium cocktail cherries are all-natural and gluten free. Each 16oz. jar has a shelf life of two years and contains approximately 70 cherries. TCWC Premium Cocktail Cherries are one of the only cocktail cherry products both grown and jarred in the United States.
TCWC Premium Cocktail Cherries will be available at all Meijer locations for a suggested retail price of $15.99, and select off-premise accounts in Michigan, Ohio, Indiana, Illinois, Wisconsin, Kentucky, Washington DC, Maryland, Delaware, Florida, Texas, Nevada, Arizona and California. Retail prices may vary by market.
For more information, please visit www.tcwhiskey.comand follow the brand on Facebook, Twitter and Instagram @tcwhiskey
About Traverse City Whiskey Co.
Traverse City Whiskey Co. isan independent and locally owned distilled spirits company based in Traverse City, Michigan, that’s dedicated to producing approachable premium to super-premium whiskey and bourbon. Known as “The Whiskey of the North,” the upstart
company draws upon its early family roots in the distilled spirits industry dating back to the late 1800’s, sourcing all grains from the Midwest.
Traverse City Whiskey Co. is a proud member of the Distilled Spirits Council of the United States(DISCUS).
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by admin | Mar 29, 2018 | IN THE NEWS
More than 55 Top Chicagoland Restaurants Unite for One Day to Help Raise Vital Funds for Test Positive Aware Network (TPAN) in Chicago
CHICAGO, IL (March 29, 2018) – After a three-year absence, Dining Out For Life (DOFL) returns to Chicago on Thursday, April 26. Founded in 1991, the annual, international event raises vital funds for HIV/AIDS service organizations. Participating restaurants donate a percentage of their daily sales to DOFL and diners contribute simply by enjoying their meal with the organization’s partners. All proceeds from this year’s Chicago event will benefit Test Positive Aware Network (TPAN) in Chicago to continue to provide FREE services to the local community.
This year’s event features more than 55 Chicagoland restaurants, such as Appellation Wine Bar & Restaurant, Heaven on Seven, Honey Butter Fried Chicken, Peninsula’s Hotel The Lobby, Purple Pig, The Dearborn and Urban Belly – which represent most of the city’s diverse neighborhoods, from the Magnificent Mile to Evanston and Albany Park.
For a full list of participating restaurants, please visit:
https://www.diningoutforlife.com/chicago/restaurants/
Six-year DOFL national spokesperson, the host of Chopped on The Food Network and former Chicago resident, Ted Allen says, “For me, it’s a great privilege to give my time alongside people who work full-time in this field. Dining Out For Life gets more guests into local restaurants and all of the local money stays local. It enriches the culinary community and feeds people.”
“Chicago’s restaurants are in large part the cornerstone of our community—going above and beyond in giving back to their local neighborhoods each and every day,” observed Derrek Hull, a member of the Planning Committee for Dining Out For Life and the Trotter Project Executive Director and Co-Founder. “Similarly, TPAN works tirelessly to positively impact Chicago’s HIV/AIDS community and those vulnerable to infection.”
Chicago’s 44th Ward Alderman Tom Tunny states, “In the early days of the AIDS epidemic, restaurants were especially hard hit with the stigma of having a positive chef, server or even busser. Dining Out For Life was not only a way to raise money but took a bold step to reduce the stigma that surrounded HIV/AIDS at the time.”
About Dining Out For Life:
Dining Out For Life is a fundraising venture for outstanding HIV/AIDS service organizations and programs throughout the United States and Canada. Since 1991, Dining Out For Life has been produced by local HIV/AIDS service organizations, ensuring that funds raised local stay local. Last year, 3,057 venues throughout the country raised more than $4.2 million with Dining Out For Life for HIV/AIDS services in their communities.
About TPAN:
Founded in 1987, TPAN provides free services, including education, emotional and crisis support, and referrals, to those living with or vulnerable to HIV, hepatitis C, and related health conditions. TPAN is known for its outreach and close connection to Chicago’s LGBTQ communities. The agency hosts the annual Ride for AIDS Chicago and the international social media anti-stigma campaign, A Day with HIV, which showcases the abilities of those living with HIV/AIDS.
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by admin | Mar 13, 2018 | IN THE NEWS
Deep Ocean Water leader Kona Deep will significantly expand distribution points in New York and Southern California
KAILUA-KONA, Hawaii (March 13, 2018) — Kona Deep Corporation, the Hawaii-based bottled water company, today announced that it has signed long-term strategic distribution agreements with Big Geyser and Haralambos Beverage Company in order to fuel its rapid expansion.
Both partnerships were signed in late December. In New York, the Big Geyser partnership will cover the five boroughs of NYC, Westchester, Putnam, Nassau and Suffolk counties. In Southern California, the Haralambos partnership will cover distribution throughout Los Angeles, San Bernardino, Orange, Riverside, Kern, Santa Barbara, Ventura, and San Luis Obispo Counties.
Patrick Turpin, Chief Executive Officer of Kona Deep and also the former Co-Founder & President of popchips, commented, “Big Geyser and Haralambos are by far the strongest distributors in their respective markets, both with a track record of exceptional execution with many iconic brands. These two partnerships enable us to bring this new category of deep ocean water to the New York and Southern California markets in a significant way.”
About Kona Deep
Kona Deep represents a completely new category of water: deep ocean water replete with a unique blend of naturally occurring deep ocean electrolytes. Kona Deep is sourced from the deep ocean waters of Hawaii, 3000 feet beneath the ocean surface, where cold, pressure and natural minerals combine to create an exceptionally high-quality water. Once brought to the surface, the water is desalinated and bottled at the source with absolutely nothing added.
After launching in Hawaii in late 2015, Kona Deep has recently expanded onto the U.S. mainland where the demand for premium waters and performance waters is growing rapidly. Hawaiian deep ocean water offers consumers both the purity of a trusted natural source and the performance benefits of naturally occurring deep ocean electrolytes. Kona Deep is sold primarily in leading grocery and natural food stores.
About Big Geyser Beverage Company
Big Geyser has been building brands in New York since 1986 and has a distribution footprint of over 25,000 doors, serving accounts in all channels of trade throughout the boroughs of NYC, Westchester, Putnam, Nassau, and Suffolk counties. Founded by Irving Hershkowitz, a legend in the New York beverage world, Big Geyser started as a small operation and has transformed into one of the largest distributors of premium non-alcoholic beverages and snacks in the country.
About Haralambos Beverage Company
Haralambos Beverage Company services Los Angeles, San Bernardino, Orange, Riverside, Kern, Santa Barbara, Ventura, and San Luis Obispo Counties. HBC has been a family owned and operated business since 1933. Striving to provide its customers with the best in products and customer service, HBC has a reputation of introducing countless groundbreaking brands to the marketplace. HBC prides itself on its ability to seek out innovative brands that can leverage its talents to build them into household names. HBC continues to operate as one of the most innovative and successful family owned and operated businesses on the West Coast.
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by admin | Jan 16, 2018 | IN THE NEWS
Bardstown, KY (January 16, 2018) – The Bardstown Bourbon Company (BBCo) announced today that Castle Brands Inc. (NYSE American: ROX), the maker of Jefferson’s Bourbon, has joined BBCo’s Collaborative Distilling Program. Castle Brands will work together with BBCo to produce custom bourbon and whiskey for the Jefferson’s Bourbon portfolio. BBCo and Jefferson’s will begin their first distillation this year.
Through BBCo’s distilling program, Castle Brands will work with Bourbon Hall of Fame Master Distiller Steve Nally and BBCo’s first-class distilling team, led by Executive Director of Distilling Operations, John Hargrove, to produce its high-quality, small-batch bourbons and whiskeys for many years to come.
“We know that Bardstown’s experienced distilling team will provide the continuity needed to produce the consistent taste profile that our discerning Jefferson’s consumers have come to expect,” said John Glover, Executive Vice President and Chief Operating Officer of Castle Brands.
“We are so proud to work with the Jefferson’s Bourbon team and help them create some of the finest products in the world,” said David Mandell, CEO of Bardstown Bourbon Company. “Jefferson’s bourbons and whiskeys are not only exceptional, but they are also innovative and extremely creative, which makes them a perfect fit for our Collaborative Distilling Program.”
Due to the success of its sold out Collaborative Distilling Program, BBCo recently broke ground on a distillery expansion project. The distillery’s current 3 million proof gallon capacity will be expanded to 6 million proof gallons by June 2018.
ABOUT CASTLE BRANDS & JEFFERSON’S BOURBON
Castle Brands is a developer and international marketer of premium and super-premium brands including: Jefferson’s®, Jefferson’s Presidential Select™, Jefferson’s Reserve®, Jefferson’s Ocean Aged at Sea Bourbon, Jefferson’s Wine Finish Collection and Jefferson’s Wood Experiments, Goslings® Rums, Goslings® Stormy Ginger Beer, Knappogue Castle Whiskey®, Clontarf® Irish Whiskey, Pallini® Limoncello, Boru® Vodka, Brady’s® Irish Cream, The Arran Malt® Single Malt Scotch Whisky, The Robert Burns Scotch Whisky and Machrie Moor Scotch Whisky.
Additional information concerning the Company is available on the Company’s website, www.castlebrandsinc.com.
To learn more about the Jefferson’s line of spirits, please visit www.jeffersonsbourbon.com, or follow the brand on Instagram (@jeffsbourbon), Facebook (Jefferson’s Bourbon) and Twitter (@JeffsBourbon).
ABOUT THE BARDSTOWN BOURBON COMPANY
Set on 100 acres of active farmland in the “Bourbon Capital of the World,” the Bardstown Bourbon Company is a celebration of the art of making whiskey. No secrets, mythical stories, or fabricated legends, the Bardstown Bourbon Company celebrates the craft of making great whiskey and the Bardstown community that brings bourbon to the world.
BBCo plans to open its visitors and events center to the public in the Spring of 2018. The center will contain a full-scale restaurant, bar, a transparent educational experience and high-end tours and tastings, and one of the largest collections of whiskey in the state of Kentucky. The state-of-the-art whiskey distillery will also include event space, and eventually, a restaurant and boutique hotel.
The company was founded in 2014 by Peter Loftin, David Mandell, Daniel Linde, and Garnett Black.
To learn more about The Bardstown Bourbon Company visit:
www.bardstownbourbon.com
www.facebook.com/bardstownbourboncompany
www.twitter.com/btownbourbon
www.peterloftin.com
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