American Born Moonshine celebrated its two-year anniversary with a nod to the past and a push to the future. Founded in 2013 by Patrick Dillingham and Sean Koffel as the lead product of Windy Hill Spirits, American Born Moonshine has expanded its reach to 24 states, while also staking its claim as the fastest growing moonshine brand in the United States, doubling its sales volume over the past year.
“2015 has been an incredible growth year for American Born Moonshine,” says Co-founder Sean Koffel. “We are now available in 25 states across the nation and we have expanded our reach with national marketing campaigns in music and racing as well as local bartender campaigns to help give people the best moonshine experience. We are looking forward to a great rest of the year with more growth on the way for 2016.”
In the past year, Windy Hill Spirits’ first brand has achieved overwhelming success. American Born Moonshine is identified by many as the most authentic and best tasting in the category and is poised to be the category leader. Earlier this year, Windy Hill Spirits kicked off a number of partnerships with large national retail and grocery chains including Kroger’s, Walmart, Safeway, and Albertson’s and expects this to be a significant area of future growth for the brand. In addition, American Born Moonshine has grown geographically and organically over the past 12 months, doubling sales volume and depletions in the same time frame.
“We have seen tremendous positive feedback on American Born Moonshine since we rolled this out in Florida earlier this year,” said Eric G. Pfeil, Vice President of Sales, Premier Beverage Company. “The volume has surpassed our initial expectations and projections. Additionally, the folks from ABM have been very responsive with the market needs, and have provided excellent resources. We are looking forward to continued success with the brand and with Windy Hill Spirits as a whole.”
To celebrate its incredible growth over the past two years, American Born Moonshine will be unveiling a new program called #sharetheshine, which will honor the bartenders, retailers and bootleggers who serve the company’s moonshine this fall and winter. American Born Moonshine will be utilizing the hashtag #sharetheshine to track pictures of bartenders serving these participants and will select the most creative image as a winner every two weeks. The winner will be contacted and will receive an American Born Moonshine crate filled with the best “ABM Moonshine Bootlegger gear.” To participate, people just need to like or follow @AmericanBornMoonshine on Instagram and post their most creative image embodying #sharetheshine. Participants can tag a friend or two they’d like to share the shine with and then hashtag #sharetheshine. Winners will be chosen randomly.
There are three different types of American Born Moonshine – Original, Apple Pie and Dixie:
For the first time in the history of coffee, there’s a packaging that will preserve the cold-brewed beverage without refrigeration. Coffee concentrate packaged in a bag-on-valve system is shelf-stable for three years or more and comes out of the can with the same taste and aroma it had when it was freshly brewed, according to BOV Solutions Founder and CEO Paul Hertensen.
“The packaging is specifically designed for today’s cold coffee drinks,” he said. “It looks like an aerosol can, but it’s not aerosol. This is a pure, natural coffee product with nothing added. There are no preservatives. No refrigeration is required.”
BOV Solutions has partnered with the world’s largest coffee-brewing company, which is making the coffee concentrates that are packaged inside the BOV Solutions’ bag-on-valve cans. The coffee concentrate itself is enclosed inside a bag so that it’s in an oxygen-free environment and is never touched by propellants. Then the can is pressurized outside the bag, and that pressure provides the force that propels the coffee concentrate out of the can when the valve is opened. The can is made from 100 percent fully recyclable aluminum, so there’s no landfill impact, and shelf-stability tests have shown no change in the coffee after three years without refrigeration. “The flavor is still there; the aromas, still there. It’s exactly the way it was when it was put into the can,” Hertensen said.
Flavor stays the same because the sealed bag protects the coffee from the oxidation that changes the flavor of coffee as it sits in an open container. “Our coffee tastes the same from the first cup to the last cup with no changes whatsoever,” Hertensen said.
All the consumer has to do to prepare the beverage is to dispense a quarter of an ounce of the coffee concentrate into hot or cold water. “You absolutely need no equipment whatsoever. All you need is hot water or cold water or milk, whatever you use to make your coffee drink,” Hertensen said. The coffee concentrate can also be used as a flavoring ingredient for foods like ice creams or baked goods. “It has no bitterness,” Hertensen added. “All the bitterness has been removed.”
The same technology can also be used to package tea concentrates. At-home preparation for those also requires just the dispensing of a quarter of an ounce of the concentrate into a glass of ice water or a cup of hot water. “Tea is also a cold-brewed process,” Hertensen said. “We get the pure flavor of the tea.”
The technology has patents pending around the world, Hertensen says. “What we actually patented was the ability to put a coffee or tea concentrate into a bag on valve. We also patented putting the bag-on-valve into a dispensing system.”
“This is the most exciting product I’ve ever had my fingers on by far,” he added. “People are dying for us to get it onto the market.”
BOV Solutions’ profits from sales of the coffee and tea packaging will be donated to a new veteran’s organization that’s providing an outdoor recreational retreat area for disabled veterans and first responders. “It’s a good cause. There are organizations helping these veterans get mobile, but there’s no place they can go to enjoy outdoor sports that has equipment modified for them,” Hertensen said. “It’ll be totally free of charge to the veterans. This is drastically needed for those who serve and protect us and have been disabled doing so. It’s a marvelous thing because it will help them feel whole again.”
The recreational facility will also be available to firefighters, police officers and other first responders who have become disabled through the performance of their duty as public servants, Hertensen said. “It’s a great organization.”
The Wine Institute is encouraging California tourists to explore the Wine Country by turning the spotlight on a different region each month, highlighting where to sip, eat, drink and play. This month, explore a gourmet journey to Sonoma County, the largest producer of Pinot Noir in California.
Home to 500-plus wineries, a renowned cheese trail, farm and vineyard dinners, artsy beach and wine country towns and 55 miles of ruggedly beautiful coastline, Sonoma County is one of the most well-known wine regions in California, but there’s always something new to explore. Winemakers, inspired by the region’s incredible abundance and diversity of varietals, are creating some of the state’s most celebrated wines.
SIP: Sonoma County is most known for its Pinot Noir, Chardonnay, Zinfandel and Cabernet Sauvignon, but it grows many of California’s 100-plus grape varieties. Explore the region’s 500-plus wineries in 18 American Viticultural Areas (AVAs) with this interactive map of Sonoma County wineries. Or visit the discovercaliforniawines.com interactive map to search wineries by their many amenities such as gardens, art displays, concerts, tours and picnic areas. For those travelers looking for themed tasting routes, from dog-friendly wineries to specific wine varietals, they can check out www.sonomawine.com/visit-our-wineries/suggested-tasting-routes.
STAY: Choose from luxury and full-service resorts, B&Bs tucked among the vines, charming seaside lodges, cabins and campgrounds, trendy downtown hotels or small inns on vineyard hillsides. Many prefer to pamper themselves at one of the area’s 40-plus spas and wellness centers, some of which offer access to natural thermal springs. Popular towns to stay in range from Bodega Bay on the Coast and charming wine country towns such as Sonoma, Healdsburg, Sebastopol or Petaluma. Explore all the options at Sonoma County Tourism.
PLAY: Nov. 21-22 the Holiday in Carneros kicks off the holiday season with wineries opening their doors for wine and food pairings, barrel and new release tastings and more. After the holidays, make merry in the new year with the annual Winter WINEland Jan. 16-17, featuring tours, tastings of limited production wines and more at 140 wineries. Check in regularly for more wine events atwww.discovercaliforniawines.com/events.
More fun things to do: Hike among the giant trees at Armstrong Redwoods State Natural Reserve, along the wild coast of Bodega Head in Sonoma Coast State Park, with a docent at Jack London State Historic Park or on one’s own at Sonoma State Historic Park—site of the northernmost Franciscan Mission in California. Pair local wines with wildlife at Safari West, which features private safaris from Winos and Rhinos to Cheetahs and Chardonnay. Sip, taste, shop and stroll along historic wine town squares such as Sonoma Plaza and Healdsburg Plaza.
MAKE: Guests can make their own version of the state’s signature beverage at one of many blending classes at area wineries, some of which offer cooking classes or wine and food pairing sessions. With more artists than any other county in the Golden State (27,000-plus), the region is known for its relaxed, freethinking spirit and art galleries. Get inspired and make art at occasional classes hosted by the Sebastopol Center for the Arts and Petaluma Arts Center.
GROW: Sonoma County has a variety of micro-climates from coastal ranges perfect for Chardonnay and Pinot Noir to warmer inland areas where Cabernet Sauvignon and Zinfandel thrive. Reflecting the community’s commitment to green practices, Sonoma County Winegrowers aim to have 100 percent sustainable vineyards by 2019. In addition, more than 100 organic farms and dozens of farmer’s markets are held, giving travelers the chance to select fresh ingredients for a snack or meal.
EAT: Besides grapes, Sonoma County produces a variety of specialty foods from seafood, meats and artisan cheese to honey, lavender, olives, pumpkins and olive oils, most of which can be tasted at various gourmet shops or farms. The region’s more than 500 restaurants range from Michelin- and Zagat-rated stars to casual eateries like gastropubs. Savor fresh local oysters at Bodega Bay Oyster Company or taste along the Sonoma-Marin Cheese Trail, where many creameries are open to the public (call ahead to make sure).
For another kind of comfort food, save some space for Mom’s Apple Pies in Sebastopol, which bakes fresh daily from local Gravenstein apples and other local fruit. To get hands on, sign up for an agri-tourism or farm trail experience. Each September the region’s farms open their doors during Weekend along the Farm Trails, where visitors can meet the artisan producers, enjoy tastes, tours and demonstrations, take hayrides and experience life behind the barnyard gates.
Visit discovercaliforniawines.com for information on wine regions, wines and wineries throughout the Golden State and for planning a trip to California wine country. California is the number one U.S. state for wine and food tourism with dozens of distinct wine regions, 136 American Viticultural Areas and 4,400 wineries that produce 90 percent of U.S. wine. Established in 1934, Wine Institute is the public policy association of nearly 1,000 California wineries.
The brewers at Samuel Adams have announced the limited release of highly-coveted Samuel Adams Utopias, a beer unlike any other. Only the ninth batch brewed since the first release in 2002, this year’s Utopias, like previous vintages, was brewed in small batches using traditional methods, blended with previous vintages going as far back as 1992, then finished in the Barrel Room at the Samuel Adams Boston Brewery.
“Sam Adams Utopias is the lunatic fringe of extreme beer. The recipe stretches the limits of the brewing process, flavor complexity, and as a by-product, alcohol content. While barrel aging is now a mainstay of a thriving craft beer community, we have been experimenting with barrel aging for nearly 25 years and this year’s batch is made from a library of barrels, some of which go as far back as 1992. This is an other-worldly beer that’s just as radical today as it was in 1992 and I am excited for drinkers to sip and savor it,” said Founder and Brewer Jim Koch.
About Samuel Adams Utopias
For beer fanatics, Samuel Adams Utopias has become one of the most sought-after beers on earth. Meant to be savored like a fine cognac or port, Utopias is a rich, uncarbonated extreme beer known for its extraordinary flavor profile. Utopias has aromas of wood, toffee, cocoa, raisin and maple, which hint at its distinctive flavors, which range from hints of molasses, earthy wood, dates, and light smoke to nuts and toffee.
With each new batch of Utopias, the brewers at Sam Adams push for a complex flavor profile, and during this process have created brews with alcohol levels reaching over 30 percent ABV; this year’s beer is 28 percent ABV and is best enjoyed as a two ounce pour in a snifter glass at room temperature. While some of the barrels have reached over 30 percent alcohol, the brewers blend down because the goal is to craft complex flavors, not an extreme alcohol percentage.
About the Barrel-Aging Process
For the 2015 Utopias, the Sam Adams brewers used a variety of malts for the brewing process and during fermentation used several strains of yeast, including one traditionally reserved for champagne. The beer was then blended with Utopias vintages from previous years including some that have been aging for more than 20 years in the Barrel Room. Aging the beer over a longer period of time accentuates the beer’s distinct vanilla notes and creates aromas of ginger and cinnamon. Some of this aged beer is over 20 years old, old enough to drink itself.
About the Brewing Process
Utopias is brewed using traditional methods. The brewers begin with a blend of two-row Caramel and Munich malts that imparts a rich, deep amber color. Noble hops – Hallertau Mittelfrueh, Spalt Spalter and Tettnang Tettnanger – are also added to lend complexity and balance. During fermentation, several yeast strains are used, including one normally reserved for champagne which the brewers call a “ninja yeast.” This fresh beer is then blended with a variety of different barrel-aged beers and “finished” in a variety of barrels to impart additional complexity and flavor.
About the Finishing Barrel Process
This release of Samuel Adams Utopias also uses a blend of beer finished in a variety of barrels. “Finishing” is a creative way for the brewers to impart additional flavor from a variety of barrels before the beer is bottled. This final step of finishing the beer lasts several months before the beer is bottled and imparts flavors ranging from fruit like cherry and raisin to chocolate, leather and oak. The multi-step and lengthy process results in flavors reminiscent of a rich vintage Port, fine Cognac, or aged Sherry, while feeling surprisingly light on the palate.
New this year, the brewers used White Carcavelos wine barrels to finish the beer, in addition to barrels that once housed cognac, Armagnac, ruby port, sweet Madeira, and Buffalo Trace Bourbon. White Carcavelos wine barrels help to amplify the dried fruit and oak flavors of this year’s Utopias. Carcavelos wines are blended and fortified like a port, are off dry and topaz colored with nutty aromas and flavors. Carcavelos comes from a small region of Portugal and the barrels are very rare, which made the Sam Adams brewers all the more excited to experiment with them as finishing barrels.
Where to find Utopias:
The first batch of Utopias bottles can be found in the hands of Samuel Adams employees. Since Utopias was first released, each bottle number corresponds with when each employee was hired, making Founder and Brewer Jim Koch number 1 and Brewer Dean Gianocostas number 2. For all other beer lovers, fewer than approximately 10,000 bottles of Samuel Adams Utopias can be found at select specialty beer and liquor stores for a suggested retail price of $199 per bottle. Price varies by market.
Affinity Beverage Group, Inc., a publicly traded company, announced that it has acquired a majority interest in Village Tea Company Distribution, Inc. Village Tea, headquartered in National Harbor, Maryland, is the owner of the Village Tea Company brand of premium loose leaf teas and tea accessories. Village Tea Company sources high-quality, unique teas that are blended to create distinct flavor combinations which are packaged in a variety of creative and earth-friendly ways for wholesale and retail sales. The brand has been sold in several major retailers in North America including Vitamin Shoppe®, Whole Foods® Markets, Winners®, HomeSense®, Akins/Chamberlin® Natural Foods Markets and many other independent specialty and grocery store retailers. Village Tea Company products are also available through e-commerce retailers such as Amazon, the company’s own website, www.villageteaco.com and other online retailers. Village Tea Company also recently acquired distribution rights for Pura Organic Agave sweeteners, which will be available at select U.S. retailers in the coming weeks.
Affinity CEO Janon Costley will remain in his role as CEO of Village Tea Company Distribution, Inc., while Affinity advisory board member and Village Tea Company founder, Martin Ekechukwu will continue in his role as Brand Manager and President. “Acquiring Village Tea Company was at the forefront of our thought process when we decided to build a health and wellness lifestyle brand building and acquisition platform with Affinity Beverage Group. We have learned some important lessons over the past couple of years while trying to find the proper platform to grow Village Tea Company, so it was extremely important to us that we put the company into the best situation that would allow us to have full control of our strategic growth strategy that will enable us to maximize the tremendous potential of the brand and its distribution platform. We feel that Village Tea Company is poised for exponential growth over the course of the next several years, and Affinity gives us the best opportunity to fulfill those expectations,” Costley said.
With the increased emphasis on health and wellness in the U.S. tea market, the $6 billion global tea industry has seen exponential growth over the past five years with the ever-increasing popularity of gourmet and boutique tea brands and retail outlets accounting for nearly 35 percent of the global tea market, the Village Tea Company is properly positioned for exponential growth over the course of the next several years. Over the past year, Village Tea Company has created a platform that will enable it to increase its sales footprint in existing channels of distribution in health and wellness specialty and grocery stores and e-commerce but also to increase its presence in mainstream grocery, clubs, mass and drug store chains as well as into hospitality, food service and restaurants.
Village Tea Company is no longer just about tea, as it is also using its unique positioning in the marketplace to create a distribution platform to introduce other complementary health and wellness lifestyle brands and products. As it looks toward the future, the company will continue to seek opportunities to leverage its product development team and distribution experience as well as the resources of its trade partners to explore various brand extension opportunities into new categories such as tea accessories, K-cups, various tea based products, retail, co-branded tea infused nutritional beverages and strategic distribution opportunities.
By Amber Gallegos
When it comes to Millennials and coffee, there is a definite trend towards specialty coffee. As a generation coming of age in the era of Starbucks, the group leans more towards espresso-based beverages than the grocery store coffees preferred by older generations. They are also more likely to drink coffee away from the home than other generations. What this means for the coffee industry is yet to be seen, experts say, but in the meantime, manufacturers of coffee brewers are taking varied approaches to potentially serve the large population of Millennials.
The Pew Research Center defines Millennials as adults that are ages 18 to 34 in 2015. The 2015 National Coffee Drinking Trends Report (NCDT) from the National Coffee Association, finds that at-home coffee consumption is directly related to age. Younger consumer are more likely to consume coffee out-of-home than older consumers, 45 to 46 percent among those aged 18 to 39, versus 18-35 percent of those aged over 40.
“Millennials are a unique consumer demographic for our industry as they tend to come to specialty coffee much earlier than their older counterparts,” says Heather Ward, Research Analyst for the Specialty Coffee Association of America. “In part, because they grew up in a world where a specialty coffee shop was available to them on every street corner. Historically coffee consumption skewed older, but that was likely due to the fact that coffee consumption meant a brewed cup of commercial coffee made in the home, while Millennials typically first experience specialty coffee in the retail environment where there are more specialty options available to them. It will be important that coffee companies understand the new entry point for these consumers, and how to engage them through their specialty coffee journey.”
The NCDT report surveyed 2,800 adult respondents online and found that daily consumption of specialty coffee was 35 percent among ages 18 to 24 and 36 percent among ages 25 to 39. Among ages 40 to 59 the percent was 30, and dropped down to 23 percent for those over the age of 60. The survey allowed respondents to identify whether they considered the coffee they consumed as specialty or not. Overall coffee consumption among ages 25 to 39 increased to 62 percent in 2014, up from 42 percent in 2000, according to the NCA.
“For the younger generation the espresso-based beverage are oftentimes their kind of gateway into coffee. A lot of the reason behind that is because that’s where you’ll find it’s less about the coffee and more about the milk and the sugar,” says Mark DiDomenico, Director of Client Solutions at Datassential, who helped present the NCDT findings this year and who previously served as Director of Insights for Sara Lee. “Cappuccinos are much more creamy to begin with and much more about the milk than it is about the espresso. So it’s a little bit easier path for them to build that coffee habit around, versus just drinking regular coffee even if you did put cream and sugar in it – it’s still less exciting, if you will, than say a caramel macchiato. It’s really about flavor and sweetness.”
The NCDT data also finds that espresso-based beverages are significantly more popular among those 18-39. There appears to be sustained, if not growing, strength among all under 40, particularly those 18-24. Conversely, an overall decline in non-gourmet coffee consumption is more pronounced among those 18-24.
Companies coming out with home coffee machines certainly hope that they can capture consumer interest by appealing to them with appliances that meet their love of specialty coffee and convenience. Capresso’s On-on-Go Personal Coffee Maker is a compact brewer that brews from ground coffee or soft pods into a 16-ounce stainless steel travel mug and retails for $49.99.
“We found that Millennials were especially drawn to the On-on-Go Personal Coffee Maker during our product testing and development. They liked the small, compact size and the fact that it brews directly into a travel mug. This eliminates the hassle and waste of brewing a pot of coffee and then pouring it into your travel mug, plus there are fewer dishes to wash,” says April Strogen, Capresso Director of Marketing. “Millennials drink more coffee and are more sophisticated in their coffee tastes, so they appreciate a quality product at an affordable price. A key benefit of the On-the-Go is that, unlike many other smaller units, it brews at the ideal temperature of 200 degrees Fahrenheit. Millennials also tend to be more concerned about the environmental impact of their coffee brewing choices. They know that pod and capsule systems involve unnecessary packaging and waste. The On-the-Go comes with a reusable permanent filter for brewing ground coffee, and it can also accommodate soft pods, which are more environmentally friendly.”
From the new OXO On[TM] line of small electrics, the Barista Brain 9-Cup Coffee Brewing System retails for $199.99 and aims to give users more precise control through an intelligent microprocessor that offers precision temperature control, a timed water pump, and the option of brewing a single serving rather than an entire pot. All these controls seek to provide the same hand-crafted coffee in-home that Millennials are so crazy about getting at coffee shops.
“When it comes to coffee, it’s all about brew time and brew temperature,” says Claire Ashley, OXO Kitchen Electrics Senior Product Manager. “Our 9-Cup Coffee Maker has a thoroughly thought brew cycle to ensure optimal extraction and excellent coffee. We wanted to offer the same quality of coffee for a single serve (one mug or two cups). At OXO, we care about convenience; we cannot ignore those mornings when we are rushed but need just one mug before running out of the house. We developed a specific single serve brew cycle that takes into account the smaller amount of coffee in the brew basket for optimal extraction. You will see the water going over the grounds and pausing. This is intentional. We are controlling brew time and temperature for you.”
Indeed, brewing time and water temperature are important components for properly preparing a cup of specialty coffee to its full potential, as well as important factors for the espresso-based beverages that Millennials gravitate towards. Machines like BUNN’s trifecta MB may have a high price point, $599.99 in this case, but offers consumers who are truly passionate about coffee an option to make their coffee at home just they way they like it. BUNN applies its experience in the commercial realm to the trifecta MB so that users can control the turbulence cycle and infusion time, essential factors in extracting the flavor notes of the coffee bean rather than the flavor derived from the roasting process. The machine is particularly suited to single-origin coffees.
“The person that’s buying this machine is very engaged in where they’re getting their coffee beans, is very particular about where they’re going to be sourced and how they’re roasted, and being able to craft their personalized cup,” says Nathan Leitner, Product Manager of Home Products for BUNN. “With the control knobs for the infusion cycle and turbulence time, you can really dial in your specific tastes, so it’s that person that really wants to be able to experiment with coffee …. There’s so many ways to mess up a cup of coffee, so we really want to ensure that if you use our equipment that we can guarantee you’re going to have the best result in the cup.”
“It will be interesting to watch going forward as Millennials transition into the older generations. Right now most of them are working age adults and that’s when we start to see, or we think we’ll see, change in their consumption habits,” says DiDomenico. “That’s when a lot of them move away from those sugary cappuccinos, espresso-based beverages, and pick up a regular coffee habit, so we’ll see if that actually happens or if they keep that habit of getting the espresso-based beverages. I think we’re in a bit of a transition so we can maybe in the coming years see where that trend goes.”
Seattle Coffee Gear today announced a new retail experience in specialty coffee coming to its flagship store this November. The Washington state-based coffee equipment retailer is not only expanding its selection of specialty coffees, but also offering customers a way to taste before they buy.
A first of its kind, “The Wall” offers 32 specialty coffees ready to sample via pour over or espresso brew method. Freshly roasted and ground on demand from one of 32 grinders, each coffee is given its own story and place in the line up. Customers are encouraged to create their own “tasting flight” by selecting a few to try, brewing them up and sampling right there in the store. Seattle Coffee Gear hopes that this will eliminate some of the mystery of coffee and let customers learn more about their personal tastes as well as the beans themselves.
Seattle Coffee Gear is also excited to expand their selection of specialty coffee to include some of the nation’s leaders in third-wave coffee as well as a few more of their local favorites. New roasters include La Colombe Coffee Roasters, Supersonic Coffee and Batdorf & Bronson Coffee Roasters, among others. This move is in line with Seattle Coffee Gear’s mission to provide freshly roasted coffee. “We work with each roaster and only offer their coffees for a determined number of days post-roast. We believe in transparency; the roast date is clearly listed on each bag and we guarantee their freshness,” states company founder, Victor Gehlen.
In honor of launching “The Wall,” Seattle Coffee Gear will host a grand opening celebration Saturday, November 7, 2015 starting at 10:00 a.m. This will be a day full of free goodies, guest roasters, tastings and, of course, a lot of coffee. Stop in and brew a cup.
Juiceology, the dynamic beverage company headquartered in Southern California, continues their nationwide distribution expansion, adding Kroger to the list of stores and markets who carry its nutrient-packed juices made from blend of premium fruits and eight grams of natural fiber. Juiceology’s growth has placed its natural juices on the shelves of more than 5,000 retail stores nationwide including Wal-Mart, Safeway, Sprouts and Albertsons.
Kroger will carry Juiceology’s four best selling flavors (Green Elements, Blueberry Acai, Pomegranate Blue Cranberry and Peach Mango) starting in mid-October with a suggested retail price of $2.99.
“Our distribution has been steadily growing over the past two years,” said Juiceology’s Chief Executive Officer Felipe d’Avila. “Our customers have supported every aspect of our expansion, from new flavors to new retail distribution. We are grateful that our fans continue to purchase our products–and it’s their brand loyalty that has helped us stand out and surge as a very popular juice brand in the marketplace.”
Another tenet of Juiceology’s success that has contributed to their expansion is the unparalleled, high quality of their juice blends—made with the freshest fruits and vegetables available, Juiceolgy’s premium juices are the only line in stores that contain 32 percent of the FDA’s recommended daily fiber value and less than 200 calories per bottle.
As retail distribution grows, Juiceology continues to innovate in the marketplace—2016 will bring the debut of new packaging, Non-GMO Project Certification and the introduction of Red Elements, a new flavor combining red fruits, and a healthy touch of ginger and turmeric.
“We are not just another boring juice company who tells you what to drink and how to live. We’re passionate about innovating top notch products that meet the wants and needs of our customers while creating products that combine health and enjoyment for everyone,” said d’Avila.
Few cocktails have enjoyed such wide appeal as that of the Appletini. Stonewall Kitchen decided to take it a step further and add delicious cranberry to create this amazing Apple Cranberry Mixer. Made with sweet apple juice, tangy cranberry and a dash of spice, it’s a refreshing mix that’s both sweet and tart with a crispness all its own. Simply mix it with your favorite liquor and enjoy. Available in a 24-ounce bottle.
Suggested Retail Price: $7.95
Acai Roots has debuted one of its best-selling products, Acai Roots Juice, and Acai Roots Pome Blue Juice, with a lesser amount of sugar than previous bottles and most Acai juices in the market. Perfect for delicious smoothies, bowls or on its own, Acai Roots Juice is made from 100 percent organic Brazilian acai berries with no added fillers, unlike other acai brands. Your acai bowls and smoothies just got a lot healthier!
“Our juices are among the few juices with the least amount of sugar in the acai market,” said Marco Rega, co-founder of Acai Roots. “We no longer use organic evaporated cane sugar in our formula and have replaced it with organic agave and stevia. This has reduced the sugar content from 20g to 9g per serving!”
Acai Roots Juice and Acai Roots Pome Blue Juice are the healthiest acai products you can find in your local grocery store. These products are also available at all 200 Sprouts locations. Additionally, Acai Roots is will release 10.5-ounce bottles, a smaller and on-the-go alternative to the 32-ounce bottles. A healthier juice alternative, in general, Acai Roots Juice is gluten-free, vegan, non-GMO and packed with powerful benefits including: