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Regatta Craft Mixers Sets Sail in Retail Channel Waters

By Lorrie Baumann

Regatta Craft Mixers has launched a retail line of premium cocktail mixers with a brand that already has customers behind the bars in 25 states across the country. The line, now packaged in carefully designed cans illustrating the brand’s aspirational appeal, has a following wind from consumers who favor clean ingredients and complex flavors, even when they’re indulging.

“Gone are the days, in my opinion, of people ordering generic cocktails with low-end mixers. The spirit game has elevated significantly in the last 10 years toward premium and premium-plus spirits. For the most part, the mixer side hasn’t evolved that much, and is just now catching up,” said Sam Zarou, Regatta Craft Mixer’s Chief Executive Officer. “We’re looking to complement the trend on the spirit side by offering a premium experience to the consumer from start to finish.”

When Stan Rottell founded Regatta Craft Mixers in 2006, he just wanted to make a classic Bermuda stone ginger beer, with a balanced flavor that was a little more citrus-forward than a spicier Jamaican-style ginger beer. He built a business around the beverage that’s now Regatta Craft Mixers’ Classic Bermuda Stone Ginger Beer, which has become popular with bartenders, especially those along the East Coast, for its small batch quality and natural ingredients. Zarou and his partners bought the thriving company in 2016 with the intention of expanding the product line and going deeper into the retail channel. To accomplish this, they would build on the market strength of consumers who had already been introduced to Regatta by their favorite bartenders and who were receptive to the idea that they could duplicate their restaurant-quality experiences in their own homes.

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Light Ginger Beer has been followed by Royal Oak Ginger Ale, Dry Citrus Sparkling Tonic and Pacific Sea Salt Club Soda. The Dry Citrus Sparkling Tonic brings out the botanicals of any gin and also pairs well with vodka, tequila or any rum. Royal Oak Ginger Ale is smooth and sweet with oak barrel and ginger flavors. It pairs well with bourbon as well as vodka, gin and tequila. Pacific Sea Salt Club Soda is a zero-calorie option with the balance of flavor and carbonation to make a great gin and soda or vodka and soda. All of the mixers are non-GMO. “The new line is resonating with its packaging and graphics, flavor profiles, and the Non-GMO Project verification,” Zarou said. “As consumers become more interested and educated on what’s inside the products they are drinking, I think they will eventually demand that kind of transparency.”

Along with the retail launch comes the necessity of scaling up the enterprise to accommodate the new market. Zarou says the company is well prepared to do that without compromising product quality. The distribution network is in place, and marketing and sales are tooled up and ready. Ingredient suppliers are ready to deliver.

“It’s a very well capitalized business with a very smart board that is well resourced….This is not a spray-and-pray model. Everything we do has to make sense,” Zarou said. “We have secured the ability to produce at scale with favorable economics for the company for the foreseeable future…. We’re really focused on the best ingredients; we’re a premium craft mixer. The second we stop focusing on that, why do we exist? The ingredients are uncompromisable – it’s just never on the chopping block.”
For more information, visit www.regattacraftmixers.com.

Elmhurst 1925 Launches Three New Flavored Single Serve Milked Oats Varieties

Elmhurst® 1925, which makes nondairy beverages, has announced the launch of three new 11-ounce Single Serve Milked Oats™ flavors: Single Serve Milked Oats Chocolate, Single Serve Milked Oats Vanilla and Single Serve Milked Oats Blueberry. Elmhurst’s new Single Serve Milked Oats varieties are crafted with six ingredients or less, and are a portable size great for school lunchboxes, sipping on-the-go or pouring into morning cereal, oatmeal or smoothies.

“We created our new Single Serve Milked Oats with both kids and convenience in mind, and focused on flavors that are familiar and well-loved,” said Peter Truby, Chief Marketing Officer at Elmhurst 1925. “These new Chocolate, Vanilla and Blueberry Milked Oats varieties give families a better-for-you, non-dairy beverage that’s packed with whole grains and delicious flavor in a convenient, easy-to-drink format that can be taken on-the-go.”

Packaged in 11-ounce pre-portioned cartons, the three new Single Serve Milked Oats flavors are made with only five or six simple ingredients. Each recipe is also free of added gums, emulsifiers and oils, contains 28 grams of whole grains per serving (a 58 percent daily recommended serving of whole grains) and is the only oat milk that’s stamped by the Whole Grains Council.

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All Elmhurst plant milks, including the new Single Served Milked Oats flavored varieties, are crafted using the brand’s exclusive HydroRelease™ method. Starting with pure water, this process separates the components of a nut, grain or seed before reassembling them as a creamy, beverage-ready emulsion, maintaining the full nutrition of the source ingredient without added gums or emulsifiers. All Elmhurst plant milks are certified vegan, gluten-free, non-GMO, dairy free and OU kosher, and made without artificial flavors, carrageenan, gums or other emulsifiers.

Elmhurst Single Serve Milked Oats in Chocolate, Vanilla and Blueberry will be available for purchase online in January 2020 for $4.99 per carton and available in retailers soon. Elmhurst’s plant-based milks can be purchased at natural and traditional grocers nationwide, including Whole Foods Market, Wegmans, Bristol Farms, Gelson’s, Publix, Fairway Market, Shaws and more, plus online at Elmhurst1925.com and Amazon.com. To learn more about Elmhurst’s plant-based portfolio, visit www.elmhurst1925.com.

Borderlands Flavors Beer with Science, Community and Sustainability

By Greg Gonzales

At first glance, it’d be hard to guess that Tucson, Arizona’s Warehouse Arts District was home to a fast-growing brewery. Right next to the tracks, in a brick building built in the early 1900s that was previously the Tooley & Sons Produce Company, is the home of Borderlands Brewing Co. It was founded by a microbiologist and medical doctor who believe that conserving water and supporting the community are just as integral to their business as brewing delicious beer.

“One of the things I think is universal for the craft beer world is that breweries are community gathering spaces,” said Mike Mallozzi, co-Founder of Borderlands. “We take that several steps further. We’re highly involved in the community. Tucson is a very unique community, in that it has the highest number of non-profit organizations per capita in the country. There’s 3,700 of them in Pima County, and they’re actually a major driver of the economy down here. So we work with them to help raise awareness about their cause and to introduce their audience to our offerings. It’s a pretty good symbiotic relationship.”

One of the major ways Borderlands brings the community into its doors is through science lecture series. Mallozzi, also a Senior Research Biologist at the University of Arizona, brings in the March For Science monthly lecture and pub trivia night, along with a monthly Astronomy On Tap lecture series called “Space Drafts,” which brings in professors from the UA. Borderlands also hosts “Green Drinks” every month, part of a national movement to bring supporters of sustainability together to network and discuss current issues.

Borderlands also participates on the national stage as a part of We Are Still In, a coalition of more than 3,700 business leaders, non-profits, governors and mayors promising that they will still work toward reducing emissions and the impact of climate change, despite a lack of federal support.

In addition, Borderlands provides students with real-world business experience, hiring interns for public relations, analytics and, soon, microbiology.

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The music isn’t the only thing that’s local at Borderlands. Many of the ingredients Borderlands uses are from, or inspired by, its home in the Sonoran Desert.

“What really sets us apart is innovations,” said Mallozzi. “We’ve kinda been known as the experimental brewery. We had a sour before sours were cool, we canned it before it was cool, we’ve always been really interested and dedicated to using local ingredients, like Mexican vanilla and prickly pear.”

Along with flavor innovations, Borderlands takes steps to stay sustainable. To offset potential impacts on groundwater, Borderlands provides its spent grain free of charge for anyone who wants to compost it. Borderlands only brews beers that work with the mineral content from that same groundwater ― not all beers work with alkaline desert Southwest water ― and that helps reduce energy consumption by cutting out trucking and energy-intensive distillation processes. It also offsets energy usage through Tucson Electric Power’s Bright Community Solar Program, and will take its operations solar soon.

The brewery has about nine beers on tap at any given time, though some are seasonal, and offers its Noche Dulce vanilla porter and Citrana gose in cans, carried at brewhouses and bars all over Arizona. Mallozzi added that he might also start canning the Toole Avenue New England IPA, brewed with Citra, Amarillo and Mosaic hops..

That’s the future. As for the past, Mallozzi gave a talk on how beer and society advanced together at the Tucson Festival of Books in March. He talked about how beer had its origins in ancient Sumeria, and provided a stable path to trade in larger economies. He also explained how Antonie van Leeuwenhoek, the father of microbiology, was a son of a brewer and the first person to observe yeast under a microscope ― and how Louis Pasteur was hired by the church in his time to investigate why their beer and wine were spoiling. Mallozzi illustrated for the crowd how beer, science and society all grew together ― and it seems that connection still holds true at Borderlands.