Published Date

WINNIPEG, March 23, 2018 /CNW/ - DELTA 9 CANNABIS INC. (TSXV: NINE) ("Delta 9" or the "Company") has signed a "Strategic Collaboration Agreement" (the "Agreement") with Fort Garry Brewing Company LP ("Fort Garry").

Under the March 21, 2018 agreement Delta 9 and Fort Garry will jointly produce and market a hemp beer in Manitoba, for sales nationally. The beer is expected to be on the market in the summer to mark the expected legalization of recreational cannabis in Canada.

The first product, produced pursuant to the strategic collaboration, will be an alcoholized beer infused with material from hemp seeds, and will contain no cannabis or any other psychoactive agent produced from the cannabis plant.

Fort Garry will be responsible for distribution in any province where the brand is sold. Delta 9 will provide the hemp seed used in production of the new product.

The companies also plan to develop a co-branded, cannabinoid-infused beer that contains no alcohol. Release of that "Phase 2 product" would be developed as a concept beverage, pending regulatory approval from Health Canada and provincial regulatory bodies. Delta 9 will incur the costs associated with marketing and advertising of the Phase 2 product.

Under the terms of the agreement, Delta 9 and Fort Garry will split the research and development costs, while Fort Garry will incur marketing and advertising costs associated with the launch, sale and distribution of the Phase 1 product. Delta 9 will provide hemp and/or cannabis to Fort Garry for use in producing the new beer, and may also contribute funds to marketing and advertising.

"We see this as a great partnership between two iconic brands in Manitoba," said Delta 9 CEO John Arbuthnot. "Fort Garry Brewing is one of the best craft brewers in Canada and is particularly popular in our home province, while Delta 9 is truly Manitoba's Own Cannabis Producer. Combining our joint expertise  will allow us to provide some really innovative beverages for customers from coast to coast.

"The fact that this is a Made-in-Manitoba partnership with our favourite brewery is icing on the cake!"

 Fort Garry Brewing General Manager Orest Horechko said he and his team are equally excited about the partnership with one of Canada's largest cannabis producers.

"We're very happy that two local companies are getting together to move forward on an amazing project, that will result in a fantastic, 100 per cent made in Manitoba product," Horechko says.

The Agreement is subject to the drafting of a more detailed Definitive Agreement which the parties expect to execute in late April, 2018. 

Published Date

TORONTO, March 22, 2018 /CNW/ - On April 23, Toronto will host more than 60 of the most visionary, knowledgeable and innovative professionals in hospitality and tourism at the annual Terroir Symposium. Now in its 12th year, Terroir is North America's marquee gathering for sommeliers, chefs, hoteliers and producers, which has made Ontario a world-class destination for culinary travelers. Guests will engage with renowned speakers, network with industry leaders and influencers, and explore trends in food, beverage and travel.


This year's conference theme, Terroirnomics: The Powerful Economics of Local, aims to provoke discussions around the value of supporting local businesses and producers, while showcasing the talent of chefs, growers, artisans and entrepreneurs.

"When we shrink our supply chains, source locally and support our regional growers and producers, the positive impact on the economy is extraordinary," said Rebecca Mackenzie, President of the Culinary Tourism Alliance, the organization behind this year's event. "We have always been huge supporters of Terroir and are thrilled to be managing the event because it aligns so closely with our mission and core values."

The Culinary Tourism Alliance (CTA) is managing Terroir for the first time after years as a partner and supporter of the event. With deep connections in the industry and a vested interest in the success of local businesses, the organization will bring together key stakeholders, experts, business leaders and media to discuss the profound economic impact food tourism can have on a given region. The public event will be held at the stunning Art Gallery of Ontario (AGO).

"We are ecstatic to host this inspired event for the third year in a row," said Renée Bellefeuille, Executive Chef, AGO. "Terroir's reputation has grown and now more than ever helps us attract some of the most curious, ambitious and knowledgeable hospitality professionals in the world to our beautiful city. Chefs see food as an art form, so the AGO is a natural backdrop for this incredible gathering."

Speaker Highlights

Elena Arzak (ARZAK, San Sebastian, Spain)
Revered and decorated chef and restaurateur

Farmer Lee (The Chef's Garden, Cleveland, Ohio)
James Beard winner, farmer and champion of sustainable agriculture

Jason Clampet (SKIFT, New York, New York)  
Co-Founder of SKIFT Table, a top trend-spotting resource for restauranteurs 

Dennis Prescott (Eat Delicious, Moncton, New Brunswick)
Best-selling cookbook author, food photographer and social influencer

Dr. Sylvian Charlebois (Professor, Dalhousie University, Nova Scotia)
Researcher, author and champion of terroir

Event Highlights

Keynote addresses from technology, culinary, beverage, hospitality and tourism experts.

Interactive panel discussions featuring a diverse and gender-balanced group of presenters.

World Food Court lunch, showcasing global cuisines curated by Suresh Doss, editor of Foodism.

Guests can opt to attend master classes which will each highlight a segment of Ontario's bourgeoning beverage industry. Experts in wine, spirits and beer will lead intimate discussions around these key drivers of local hospitality and tourism. The Great Ontario Craft Brew will showcase an exclusive beer brewed collaboratively by Great Lakes Brewery and Beau's Brewery. Wine lovers can spend the morning and afternoon portions of the event immersed in wine theory. The Wine Marketing Association of Ontario will host two of the master classes: Women in Wine and Cabernet Franc.

For more information or to purchase tickets, please visit

Published Date

March 21, 2018

“March is Caffeine Awareness Month”

Becki Holmes, MS, RDN, LDN

Founding Principal, Foodwit

As a working mom with two kids, caffeine (in pretty much any form) helps me achieve my daily goals.  On the flip side, prioritizing sleep is a year-round combat especially with kids in the equation.  It’s not rocket science to know that I’m a better, more productive, and more approachable human after a solid night’s rest.   Anyone who knows me also can attest that I’m even more approachable and productive after a solid cup of coffee! But like everything, balance and moderation is key. With March being Nutrition Month and the U.S celebrating Caffeine Awareness Month, it’s the perfect time to reflect on your cup of Joe, fancy cold brew, energy drink or soda, and understand a little more about our old friend caffeine. 

Health Canada, along with other leading Health Authorities, suggests that up to 400 mg of caffeine daily is considered a moderate and safe amount of caffeine for the general population of healthy adults. And, while 400 mg sounds like a free pass for coffee lovers, caffeine is not for everyone and tolerance may vary from person to person.  Some people may be able to enjoy a shot of espresso after dinner and sleep like a baby, while others may experience sleep sensitivity if caffeine is consumed after lunchtime.  Like many dietary constituents, the personal challenge is to get the facts so you can understand what works best for you.      

Being caffeine-smart starts with knowing where caffeine can be found, and how much is present in foods and beverages.   Caffeine has been consumed for centuries from sources like coffee, tea and chocolate. In more modern times, it’s commonplace to find caffeine in products like sodas and energy drinks.   Regardless of whether caffeine is naturally occurring or an added ingredient, its effects are identical.  

What’s most important to know is that not all products contain the same levels of caffeine - especially when it comes to naturally occurring sources.  For instance, coffee brewed at home is generally about 95 mg of caffeine per 236 ml (just under a cup), whereas the same volume of drip coffee purchased at a premium coffee chain could contain up to twice the caffeine, around 180 mg. – New trendy cold-brewed coffees pack a punch at 150 mg per 354 ml.  The variations observed in coffees are largely due to the type of coffee bean, grind, water temperature, and steeping time.  Cold brew coffees are often steeped for extended periods of time which is why caffeine levels in these products are frequently higher than that of drip coffee.   

With variable caffeine amounts in the growing number of coffee preparations and limited caffeine labeling on these products, it’s challenging to understand what may be appropriate to consume.  While coffees and teas represent the majority of global caffeine intake, it is more common to see caffeine quantities labeled on retail products.  The majority of soft drink and energy drink companies label this information on their products for Canadian consumers making caffeine choices easy to compare.   Most major energy drinks contain between 75-100 mg of caffeine per 250 ml – roughly the same as that found in a home brewed cup of coffee, and a 591 ml bottle of Diet Coke which contains 78 mg of caffeine.  At the higher end of the spectrum are caffeine-containing dietary supplement products (like energy shots) which can contain up to 300 mg of caffeine per 60 mL shot.  While the name sounds similar, these shouldn’t be confused with energy drinks which are regulated as a food product.

Experiencing caffeine’s effects is both learned and personal.  Caffeine is enjoyed for its positive attributes affecting mood, motor behavior, vigilance, and cognitive performance.  Most people learn quickly that drinking too much caffeine may result in undesired effects like jitteriness or that consuming caffeine too close to bedtime can affect the time it takes to get to sleep and the total amount of sleep achieved.   Science says that on average caffeine takes 4-5 hours for the body to clear half of what was consumed.  This timeframe can act as a good starting point to self-assess how an afternoon iced tea, cold brew, soda or energy drink might affect your sleep on a given night.              

Nutrition month encourages us to reflect on moderation and portion size.  Whether treating yourself to a night out at a restaurant, an afternoon chocolate break, or your favorite food or drink, remember the basics: moderation and portion control are key.  For caffeinated beverages, mindful portions offering ~75-100 mg of caffeine are the following: Coffee = one cup; Espresso = 2 fl oz shot; Energy Drink = One 250 or 355mL can; Soda = 571 mL bottle.

Beyond caffeine, many caffeinated products also contain added sugar.  Here are some easy tips to enjoy caffeine while minimizing empty calories:

  • Opt for smaller can sizes; a 250 mL can of soda or energy drink contains about the same amount of sugar as fruit juice. 
  • Substitute full sugar products for diet or sugar-free alternatives
  • Enjoy your coffee black
  • Request fewer pumps of syrup in a flavored espresso drink

All in all, caffeine is caffeine despite whether it’s consumed from coffee, tea, soda, energy drinks, chocolate or other formats.  Be caffeine-smart by learning how much caffeine is in the products you consume so you know how much is right for you!  

Becki Holmes is a Registered Dietitian and the Founder of Foodwit – a consulting firm with a focus on scientific and regulatory services for food businesses. 

Download this file (Caffeine Awareness Handout[7].pdf)Caffeine Awareness Handout[7].pdf[ ]153 kB
Published Date

March 21, 2018

Tequila VIDA®  Enters a New Stage of Life...SERIOUS

Timeless. Bold. Chic. Iconic. These are the concepts we live by, these are the values we distill. VIDA launched in 2007 to critical acclaim* in a market of less than 400 tequila brands, driven by our passion and dedication to create the best tequila in the world. The look of tequila was synonymous "old-world" Mexico. Our vision for tequila is to better embody what Mexico is today. Mature, modern, complex. It is with great pride that we introduce the next step in realizing this vision, our new bottle.

With the critical ratings and awards (VIDA Anejo 97/100 , VIDA Reposado 94/100 & Top 50 Spirits  ,VIDA Blanco 4/star Outstanding ) to back us up, we're making statement. We see the entire tequila making process as elegant, beautiful and artful. The red soil unique to the highlands of Arandas, the sharp Tequila Weber Blue Agave leaves, the shape of the coa tool, the pattern left on the piña, the curve of the oak barrels. We take inspiration from all of this, not from dated interpretations of Mexico as seen through a tourist's eyes. We believe that appreciation comes with understanding. It takes a minimum of 12 years for agave to become tequila. Forget shots, we believe there is greater reward in savoring what's in your glass.

 "Everything we do is thoughtful and strong. VIDA has a quality and sophistication that defines the way you want to drink" explains founder, Lisa Barlow. "The new bottle is serious. I was very hands-on in every aspect of this design. Our tequila is extraordinary, and the bottle had to match. It reflects the way I see tequila; the way I see Mexico. I wanted to create something true to our experience, bold and unique as my fingerprint. This is my fingerprint on tequila.  I am a risk-taker; there is no risk in what we have created, it is iconic and inspiring."



Crystalline and pure. Lots of pepper, tangy and vegetal aspects in the opening whiffs; aeration brings added fragrances such as textile fiber, sage, dill and pickle brine. Entry is remarkably salty, fresh and vivid, showing good acidity; midpalate is long, nicely viscous, almost fat and rich, with green vegetable background flavors. Finishes salty, more vegetal than peppery and almost nutty.





This pale gold reposado will spruce up margaritas and other cocktails. It’s sweet, smooth and honeyed, with just the right amount of jalapeño tingle and a hint of creamy citrus on the exit.





Nose: Creamy caramel, new leather, cherry-wood, sandal wood. Palate:Round and intimate on the tongue, melted caramel, butter and white pepper. Medium weightiness caresses and warms. Finish: Mild chedar and cherry-wood toastiness and  a sprinkle of peppered brown sugar.



Download this file (VIDA2.jpg)VIDA2.jpg[ ]724 kB
Published Date

LOS ANGELES, March 21, 2018 /PRNewswire/ -- Philanthropic spirits brand VIVA XXXII Tequila is excited to announce industry veteran Joseph Angelo as President of the company. The new hire brings VIVA XXXII nearly twenty years of experience in the wine and spirits industry. Angelo and his vast network will continue the brand's mission while simultaneously elevating the innovative tequila to new levels.  

"Our brand has grown exponentially this last year," says founder Yvonne Niami. "We felt ready to bring a talent like Joseph into the VIVA XXXII family. His valuable insights and expertise will let us lean into this current growth curve. We couldn't have imagined all of this change when we started VIVA XXXII just a few years ago, but we welcome it with open arms. I'm personally looking forward to working hand-in-hand with Joey to grow my brand into the powerhouse I envisioned it to be," she concludes. 

Most recently, Angelo was a Sales Executive at Empire Merchants, one of the top liquor distribution companies in the United States. During his time there, he amassed and represented a spirits portfolio valued at more than $100 million in the metro New York market. In this role, Joseph was responsible for the volume, visibility, and distribution of some of the world's top spirit brands.

"I could not be more excited to have the opportunity to shape VIVA XXXII into a leading force in the spirits market.  VIVA XXXII is unlike any competing product in the marketplace – a superior premium tequila which is priced for everyone to enjoy," said Angelo. "I was drawn to VIVA XXXII not only for creating an exceptional product, but also for its charitable efforts to help prevent animal abuse, which has always been an important cause for me as well."

As President of the company, Joseph will be responsible for overseeing national sales and distribution, as well as many other aspects on behalf of the brand. Together, Angelo and Niami will lead VIVA XXXII in pursuing its mission of bringing tequila into the modern age by making a premium quality product more accessible, and supporting charitable causes.

VIVA XXXII proudly donates ten percent of net proceeds to animal abuse prevention organizations.


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