As we all return to a new “normal” heading into 2023 with COVID-19 passing by in the rearview, our company excitedly reflects on our evolution over the past few years, and the impact pandemic challenges have had within our business environment and industry. Moonshine University and spirits education were no exception to facing unforeseen challenges, but these obstacles opened a door to new opportunities for growth. Our spirits-based learning facility explored opportunities to expand its offerings during a time when in-person learning was simply impossible. The pandemic may have limited our ph ..read more

When it comes to interstate direct-to-consumer (DtC) liquor shipping laws by state, distilleries and other spirits producers must adhere to shipping laws of the destination state. It’s also important to remember that just because a state allows DtC wine or beer shipping, it does not necessarily mean that it allows DtC spirits shipping. For example, Ohio allows DtC beer shipping, but direct-to-consumer liquor shipping is currently not legal. Spirits producers must also stay current on all federal and state laws, as they can change over time. In April 2020, Kentucky passed a statute e ..read more

As you likely know, the three-tier system is the most prevalent way that spirits are sold in the United States. What you may be less aware of are the complex and varied rules and regulations that distillers must keep in mind when expanding into a new state. Following is an overview of the main regulatory and tax rules that distillers distributing in different states need to be sure to comply with. Licensing When entering a new state, the first step is almost always to get licensed to sell to in-state wholesalers or get approved to sell to the state’s control board. Pay attention to the specif ..read more

Submitted by ByQuest. Story originally published at byquest.com. In case you missed it, the TTB recently announced several changes for the permitted bottle sizes allowed in the US. Most notably was the inclusion of the 700ml bottle, the global bottle size. And no, for everyone reading this in the US, that isn’t a typo. In addition to the current US standard 750ml bottle, the 700ml format is now also an acceptable retail size. While 750ml bottles are the standard for wine bottles across the world, outside of the US the majority of distilled spirits are sold in the 700ml format. This change ali ..read more

Written by Aspen Grender, Certified Bourbon Steward & Communications Strategist at The University of Kansas Those working in the distilled spirits sector have long recognized the importance of corporate social responsibility (or CSR)—and for good reason. As an intensely scrutinized and meticulously regulated industry that’s inherently tied to the land and natural resources, distilling and CSR are inextricably interwoven in a multitude of important ways. In light of recent market trends, as well as quickly-changing consumer expectations and the rapid pace of information sharing, it’s now m ..read more

Written by Dan Callaway, Vice President – Hospitality & Product Development, Bardstown Bourbon Company There’s no shame in using your favorite Bourbon to make a Manhattan, in dissolving the implied separation between top shelf and cocktail pours. In fact, some of my favorite drinks celebrate their base spirit; they enliven core flavors and build structure around an existing profile, ultimately creating something original. At Bardstown Bourbon Company, we strive for Innovation, Collaboration, and Transparency, all of which also happen to be things I love in a cocktail! On our Product Devel ..read more

Written by Scott Rosenbaum, Ah So Insights. Originally published here.  Recent reports of the death of hard seltzer are greatly exaggerated. Here are three articles that show the media’s prioritization of eye-catching, “punny” headlines over accuracy: “Hard seltzer boom goes flat,” “Hard seltzer slump hits hard,” and “In focus: Is the hard seltzer boom starting to fizzle out?” A casual perusal of these and other headlines would leave one with the seemingly innocuous takeaway—“hard seltzer: it was an interesting fad while it lasted.” However, this is an inaccurate pict ..read more

Written by Scott Rosenbaum, Ah So Insights. Originally published here. Humans are creatures of habit. The heuristics (or mental shortcuts) we use to guide our decisions are so consistent across large populations that, given certain circumstances, human behavior is relatively predictable.1 There are numerous models of heuristics, but what is implicitly baked into every one is the notion that people prefer to use as little mental energy as possible when making a choice. Thinking is work. Decisions fatigue us.2 This is especially true when it comes to shopping—when offered too many choices ..read more

Written by Shelley Sackier, Director of Distillery Education, Reservoir Distillery I could write countless articles on the topic of flavor. I could say that as we understand the term today, an easy formula to define it would be scent + taste = flavor. Or I could argue that biologically speaking, flavor isn’t determined only within the oral and nasal cavities; rather it includes parts of the brain, as well as a person’s sensory memories, personalized palate, and other internalizations. Really, I like to think of the equation for flavor as a list of five ingredients: we’ll keep scent and taste ..read more