The Tasting Panel magazine

July 2013

Issue link:

Contents of this Issue


Page 74 of 149

LAUNCH PAD Enchant Your Customers BLACK MASK SPICED PACIFIC RUM BRINGS A LEGEND TO LIFE F rom the Pacific Islands, Black Mask Spiced Pacific Rum is crafted with premium rums blended with mellow island spices and natural flavors, then aged in blackened oak casks. The final spirit is golden amber in color, with intense vanilla top notes, rich tones of cinnamon and nutmeg on the tongue and a smooth smoky toffee finish. The Original Spiced core offering will be joined by three distinctive flavors: Island Coconut, Tropical Chai and Black Premo. The rums can all be enjoyed neat, in simple rum serves or tropical tiki-style drinks. The Millennial-targeted brand is brought to life through the legend of Black Mask, an island medicine man of exotic behavior, as told by Pacific Island explorer Sir Henry Rhumsfeld. As story goes, Black Mask was possessed by the distilled concoction that he created from spices and native plants to heal returning wounded warriors. Along with this restorative spirit, he crafted enchanted masks for the men to wear back into battle. Sir Henry made many trips to visit Black Mask, and brought back enough of this spiced potion to share liberally with his friends. The launch will be supported by full calendar of marketing activity, to include trade advertising, digital marketing, impactful POS, consumer tastings and events. Stunning, high-impact packaging, case shippers and retail display pieces will command consumer attention at retail. Black Mask is priced at $13.99 (750 ml.), and $21.00 (1.75 liter). The brand launches this month in Southern California and is distributed by Southern Wines & Spirits. From International Beverage, Black Mask is the newest addition to the company's U.S. portfolio. Look for more new exciting flavors in 2014. VOICE OF FIVE GENERATIONS The Journey of the San Francisco Bay AVA In 1989, a group of Central Coast AVA vintners, including myself, set out to define San Francisco Bay's northern most area as a distinctly marine climate, heavily influenced by the proximity of the bay waters and the Pacific Ocean—a major contrast to the continental climate of the Central Valley and North Coast. After a decade of petitioning, the San Francisco Bay AVA was finally adopted by the Tax and Trade Bureau (TTB) in 1999 as a sub-appellation of the Central Coast—a major victory for an area that prior to Prohibition had over 160 wineries. Today, the SF Bay AVA is a consortium of 75 grower and vintners, encompassing approximately 3,087 square miles, which includes San Francisco, San Mateo, Santa Clara, Alameda and Contra Costa counties and parts of the Santa Cruz and San Benito Counties. The City of San Francisco is also included in the AVA, and though it is not currently a vineyard site, it will surely serve its purpose for bottling companies and co-ops around the bay. Before Prohibition, San Francisco was home to over 200 wineries within the city limits and this is seeing a strong resurgence. Directly affecting the SF Bay area is the Pacific high-pressure system, which creates wind currents that flow onshore producing cold southward flowing surface water. When moist marine air flows onshore over this cold water, it cools, producing fog or stratus clouds, which are transported inland by wind. This fog layer does not penetrate into the Central Valley of California, where daytime temperatures in that region are much higher than those near the coast. The marine layer of the San Francisco Bay pushes east and south, a distinguishing difference from the north bay regions that edge the San Pablo Bay. The SF Bay AVA boasts a maritime climate, with conditions that promote a controlled growing season, allowing grapes to reach peak acidity and a desired physiological ripeness—in short, a sub-appellation capable of, and proven, to produce world-class wines. All of our advocating paid off, and today the SF Bay AVA exists as a crucial point of distinction from the neighboring North Coast, Lodi and Monterey appellations. —Carolyn Wente, 4th Generation Winegrower & CEO of Wente Family Estates july 2013  /  the tasting panel  /  73 TP0713_066-99.indd 73 6/24/13 5:48 PM

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - July 2013