Issue link: https://digital.copcomm.com/i/65124
INDUSTRY SPOTLIGHT A Aberlour Sets Its Sights on the U.S. Market berlour Highland Single Malt is ramping up its presence in the U.S. with a new marketing push under Pernod Ricard USA. Since purchasing Aberlour in 1975, Pernod Ricard has spent a good deal of effort to build on Aberlour's reputation and increase production. Aberlour now is the seventh-largest malt whisky distiller in the world, giving it strong barrel reserves with which to expand into new markets. WHAT'S NEW M alibu Sunshine (SRP $12.99/750 ml) marries the brand's signature smooth coconut fl avor with a hint of sun kissed lemon-lime citrus fruit. Malibu Sunshine packag- ing boasts a vibrant solar design that captures the energy of the sun and is a great stand out on any shelf or back bar. Aberlour Global Brand Ambassador Anne Miller and Booker and Dax mixologist Dave Arnold with the Aberlour portfolio. "Because Chivas has over 7 million barrels in reserves at any given time, that gives us the ability to release special bottlings in response to market trends, such as double-cask maturation and cask-strength bottlings," says Anne Miller, who has been Aberlour's Global Amabassador for the last 12 years. Currently in the market are a 12 Year Old, 16 Year Old, and 18 Year Old, all double cask–matured in bourbon and sherry casks and all chill-fi ltered. New offerings to the U.S market debuted recently at NYC's newest cocktail bar, Booker and Dax where, mixologist/mad scientist Dave Arnold creates inventive cocktails using such non-traditional bar tools as a red hot poker and a liquid nitrogen rotary vacuum pump. Included new releases were a 12 Year Old Non-Chill Filtered whisky, bottled at 48%abv (500 cases nationally), and Aberlour's singular A'bunadh, a 100% oloroso sherry cask–aged whisky of unpublished age that's bottled cask strength at 59% abv, and shows nuances of rich dried fruit, orange, fi g, apple, and hints of chocolate. —David Ransom Aberlour is now the sev- enth-largest malt whisky distiller in the world." 10 / the tasting panel / may 2012 ABSOLUT CHERRYKRAN (SRP $21), a new fl avor from ABSOLUT, offers the rich character of sun-ripened cherries, followed by notes of fresh white cranberry and sweet plum. Made with all-natural ingredients, it contains no sugar. "Making the perfect Metropolitan is just the beginning," says mixologist and Global Brand Ambassador at the Absolut Company, Matt Pomeroy. "It is exceptionally good with cola, and very versatile. My favorite drink right now is what I call the ABSOLUT CHERRYKRAN Kung Fruit Cobbler, a sour with fi no sherry, sugar syrup and lemon juice. It's extraordinarily fresh." Mammoth Food & Wine Experience T he Mammoth Food & Wine Experience returns to the noted California mountain resort on July 6 & 7, with two days full of activities celebrating food, wine and education, plus over 30 wineries and a bevy of celebrity chefs. www. mammothfoodandwine.org PHOTO: DAVID RANSOM