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Toronto, December 13, 2017 – SOCAN – the Society of Composers, Authors & Music Publishers of Canada welcomes the House of Commons motion triggering the parliamentary review of the Copyright Act of Canada in 2018. This process, which was mandated as part of previous amendments to the Act in 2012, comes at a pivotal moment for authors, composers and music publishers.

"Canadian copyright legislation is lagging behind those of other G7 countries, and I hope that, through this review, Canada will want to assume a world leadership position on copyright, as it does on other issues," said Eric Baptiste, SOCAN’s Chief executive officer. "In a sector in turmoil, especially with the arrival of new ways to consume and listen to music, more than ever we need strong copyright protection to ensure that music creators and publishers are fairly compensated for their work."

SOCAN is Canada’s largest music organization and, with its combination of members and organizations licensed to play music, touches more than a quarter-million Canadian independent and small businesses. SOCAN is also Canada’s largest copyright collection organization, connecting more than four-million music creators worldwide as well as more than a quarter-million businesses and individuals in Canada. With a concerted use of progressive technology and a commitment to lead the global transformation of music rights, SOCAN is dedicated to upholding the fundamental truth that music has value.

SOCAN looks forward to working with the various parliamentary committees that will review the current law to provide expertise and bring the point of view of the songwriters, composers and music publishers.

 
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December 13, 2017

Glenfiddich Winter Storm (SRP: $250), the first-ever single malt Scotch to be finished in ice wine casks. The resulting liquid is a crisp, premium whisky aged 21 years, imbued with a unique layer of sweetness and complexity. Packaged in a striking white ceramic bottle and beautifully embossed presentation box, Glenfiddich Winter Storm is the newest release in the Glenfiddich Experimental Series, joining Glenfiddich India Pale Ale Cask Finish and Glenfiddich Project XX (twenty). 

Glenfiddich Project XX (SRP $79.99) is the result of a collaboration between 20 whisky experts and Glenfiddich’s Malt Master, Brian Kinsman, who together have developed one unexpected, extraordinary single malt. Going against normal whisky making conventions, Brian invited these experts from 16 countries around the world (the US, Canada, France, Germany, Taiwan, China, South East Asia, Ukraine, Brazil, England, Scotland, Mexico, The Netherlands, South Korea, Russia and South Africa), to explore and each select a cask, 20 in total, from a warehouse at the Glenfiddich Distillery in Dufftown. The experts – many of them the foremost authorities on Glenfiddich in their respective countries – have accumulated a wealth of whisky knowledge between them and spend their lives introducing single malts to whisky connoisseurs, enthusiasts and novices. Brian’s ambition was to create one remarkable single malt, by combining the curiosity and knowledge of these 20 experts.

Glenfiddich India Pale Ale Cask Finish ($70.00) Brian Kinsman, Glenfiddich’s Malt Master and a passionate creator and innovator, is constantly trying to push the boundaries in his field. For his latest experiment, Brian has teamed up with a small Speyside micro-brewer to craft something different, rich, bold and totally new to the Scotch whisky world. In the brewery, the collaborators created three separate brews, at different strengths and with different levels of hops, then filled the IPA into Brian’s hand-chosen empty American oak barrels. This resulted in the Glenfiddich India Pale Ale Cask, the first-ever single malt Scotch whisky finished in IPA craft beer casks. The nose includes a beautifully delicate balance of ripe green apple, William’s pear and spring blossom. Aromatic hops and fresh herbs complement the characteristic Glenfiddich fruitiness and sweet, vanilla oakiness, creating a taste that is vibrant and zesty. The finish is a long lasting sweetness with subtle green hops. SRP is $70.00, making this the perfect gift for the whisky lover in your life who loves to try the latest and greatest within the whisky world. For an unexpected twist, Glenfiddich recommends serving the whisky over ice with a squeeze of blood orange into the glass.

 
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[LEXINGTON, Ky.] – While Kentucky is known for bourbon, the state’s growth in craft distilleries has cast a spotlight on other locally produced spirits and handcrafted cocktails. Town Branch Distillery is at the forefront of this exciting trend and is set to release Town Branch Gin to round out its portfolio of spirits. 

One of the oldest distilled spirits, gin is typically flavored with juniper berries. Town Branch Gin is no different, but in addition to juniper, the distillery adds coriander, nutmeg, orange and lemon peels, and purple coneflower, which is native to the Central Kentucky region. These botanicals offer a clean, bright, refreshing finish. Town Branch Gin lends itself perfectly to a gin and tonic or can be highlighted in craft cocktails such as the Bitter Ginger, created by Jason Bartlett at Bluegrass Tavern in Lexington.

“We are excited to have begun experimenting with our distilled spirits,” said Mark Coffman, master distiller at Town Branch Distillery.  “With so many craft distilleries in Kentucky, it is great to collaborate with them on new ideas.”

Alltech is finding success in distilling both at home and abroad. Town Branch Gin is just the first step being taken to expand the spirits lineup from the Lexington distillery. Pearse Lyons Distillery at St. James in Dublin, Ireland, opened its doors this past June and is already seeing progress with its Pearse Irish Whiskey range and its Ha’Penny Gin. 

Town Branch Gin will be available for purchase at the Town Branch Distillery visitors center beginning on December 12, 2017, and will be moving into full distribution at the beginning of 2018. 

Follow the Town Branch Facebook page or @ TownBranch_KY on Twitter for updates, special events and product releases. 

For more information about Alltech Lexington Brewing & Distilling Co., visit www.kentuckyale.com.

 
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NASHVILLE, Tenn., Dec. 11, 2017 /PRNewswire/ -- Fugitives Spirits knew they were really onto something, but they are delighted to announce that their Grandgousier Tennessee Whiskey has received a 93 rating in Tasting Panel magazine.

"Highly likeable, with lovely, complex grain notes." - Tasting Panel magazine.

Who knew that if you took local sustainably raised Tennessee heirloom corn and copper pot distill it twice, you'd get a whiskey like this?

"Well, actually, we had a pretty good notion, I have a very good network of some of the top distillers to bounce ideas off of," said Jim Massey, who personally distills every drop of spirit that goes in the barrel. "But it's astonishing the way it has turned out. We're just thrilled."

"We're very excited. And we're very proud,'' said Darren Briggs. "Nashville is a place brimming with creativity, and has been for a long time, it's fitting that we bring a fresh approach to the art of making Tennessee Whiskey." 

Massey adds, "We set out to create a more grain forward Tennessee Whiskey, bolder on the palate yet more refined in its execution.  And while the grain complexity shines through, the real surprise for me is the depth of sweetness attained.  It all starts with the exceptional heirloom corn from our local farmers, and then our distillation methods coax the maximum flavor from our mash.  Our unique sugar maple charcoal we make also adds an unexpected nuance.  We take pride in genuinely hand crafting our spirits from the absolute best grain grown in Tennessee."

  • When is the official launch? We are doing tastings in Nashville of our first barrels at The Wine Chap on December 16th from 3-5pm, then at Midtown Corkdorks on December 21st and 23rd from 4-7pm.  Darren and Jim will be there to sign bottles and answer any questions.  They will also be at the distillery for signings and a limited 375ml release on December 20th and 22nd from 3-6pm.
  • How much Grandgousier did you make? Not much, we will end up harvesting only a few barrels this first year, it is indeed a very limited and rare release.  The idea of using heirloom grains to make Tennessee Whiskey has everyone excited, and to have ours sustainably raised in Tennessee then double pot distilled…., well this hasn't been done in Tennessee in over 100 years!
  • Translate "Grandgousier." It's French for "big throat." A gourmand, in other words.  It is also in deference to the poem by John Crowe Ransom, one of the Fugitives Poets, alluding to the "Good King" who enjoyed food and spirits.
  • Where can we still get some?  Fugitives Spirits is distilled at Nashville Craft Distillery, 514 Hagan Street in Nashville's Wedgewood-Houston neighborhood, near Greer Stadium and Downtown Nashville, and you may also find our whiskeys at many local Middle Tennessee package stores and restaurants, if they don't have it yet, be sure to ask them to get you some!

How to get in touch. FugitivesSpirits.com, Facebook, Twitter, Instagram .

 
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Your senior servers know your wines well, but what guests experience in your casual fine dining restaurant, varies wildly

If you're going to offer a memorable guest experience, wine is a critical area you must get right.

Servers in the areas we polled are upbeat and positive about their work. But when it comes to wine knowledge, they also offer important insight an entire industry stands to gain from.

Casual fine dining restaurant servers in BC, mainly around the Metro Vancouver area, rate their knowledge of their wines, on average, 5.96 points out of 10. However, senior staff who have been with the same restaurant for multiple years and hold relatively senior roles, have a relatively high level of confidence. The opposite extreme applies for junior and younger staff who are new to serving.

Servers also believe that mobile technology designed to assist with wine service, would be very helpful in the workplace.

Our findings show that:

  • · The tenure of a service staff member directly affects their knowledge of the restaurant's wines, and their confidence.
  • · Senior serving staff, and those with either a manager or bartender position, have significantly higher confidence in their wine knowledge.
  • · The majority of servers today have very low confidence in their wine knowledge.
  • · Relatively junior servers need mobile tech as an aid to assist them with wine service.
  • · Virtually all casual fine dining restaurants in BC and the Metro Vancouver area today do not offer technology to assist junior servers with their wine service.

"Servers are telling us two things. That they don't really know their wines, and that they can deliver an even better guest experience with technology to help them." Roger NoujeimQuini CEO

THE DATA

Wine Server Self Evaluation Shows Large Opportunity Gap for Restaurateurs

The casual fine dining scene in the areas we polled shows a consistent trend of low confidence in wine knowledge among new and junior servers, and non-managers or bartenders. This group rates their wine knowledge 38 percent lower than their senior peers, at an average of 4.95 out of 10.

31 percent of the servers in this group (12 out of 38), rated their knowledge of their wines at 4 out of 10 points, or lower.

Conversely, senior servers, server/managers and bartenders rate their knowledge of their restaurant wines at an average of 7.97 out of 10.



Wine Service Mobile Tech Aid Matters

According to our poll, young and junior wine servers strongly indicate that access to mobile technology to assist them in recommending and upselling wine, would be very helpful to them.

This group rates access to such technology at an average of 8.88 points out of 10.

The group's senior counterparts, managers and bartenders, view such technology tools as less helpful to them personally (avg. 6.74/10). However, they frequently suggest such systems would be very helpful to their new and junior colleagues.

Overall, the combined group of junior and more experienced staff members suggest technology would be helpful for staff to recommend the right wines and upsell, rating this option at an average of 8.17 on the 1 to 10 scale.


Methodology & Recommendations

We conducted a two-question random poll in BC, with most respondents being in the Metro Vancouver area, between June and November, 2017. The poll included in-person and telephone-based short interviews, focused on restaurants in the casual fine dining full-service segment.

More than 20 household brand name restaurants were picked at random and mainly concentrated in the Vancouver area, with some locations on the North Shore, in Burnaby, Coquitlam, Surrey and Kelowna also included.

Servers were randomly chosen for the poll. The base included 57 respondents in total, including 38  junior servers and 19 senior servers, server/managers and bartenders, giving us a margin or error of 10.9% on the data, for the combined base.

We asked poll respondents two research questions:

1- With no right or wrong answer, on a scale of 1 to 10, how well do you know your wines?

2- If you had a a tablet or smartphone that guides you with two or three quick questions to ask any guest, and hit enter to see the perfect wine to recommend and upsell to them, how helpful would that be for you, on a scale of 1 to 10?

For the combined base averages, the scores from all respondents were added and divided by the total number of participants. To generate the averages for the two server sub-groups, the total of all respondent scores in each sub-group was generated and divided by the number of respondents within that sub-group.

Recommendation: Selecting servers at random, run the same two-question Quini poll in your restaurant(s) to establish your organization's need for technology to supplement server wine knowledge and training.

 

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