The Specialty Food Association (SFA) announced that the Bitter Housewife Cardamom Bitters from Improper Goods, LLC has been awarded the 2018 sofi™ Award for product of the year.
“For 46 years, we’ve presented sofi Awards to the best of the best in the specialty food industry,” said Phil Kafarakis, President of the SFA. “Our product of the year winner comes from an amazing field of competitive products in 39 categories. It’s exciting to recognize Improper Goods and have the Bitter Housewife Cardamom Bitters named 2018 product of the year. They truly embody the passion and innovation that our industry stands for, and we predict great things ahead for them.”
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“We are honored that our Bitter Housewife Cardamom Bitters have won not only a coveted gold sofi Award, but also product of the year,” said Dylan Myers, Vice President of Operations, Improper Goods. “Improper Goods is all about making cocktails fun and approachable. Each of our flavors is made with real ingredients to make cocktails taste better. We’re excited to continue our journey leveraging this incredible recognition.”
The Specialty Food Association has been presenting sofi Awards since 1972, celebrating culinary excellence and creativity worldwide through honoring the outstanding work of its members. The sofi is recognized across the food industry as a symbol of extraordinary quality. This is the second time that a product of the year award has been presented. In 2017, the award went to Anastasia Coconut Cashew Crunch with Chocolate Drizzle from Las Olas Brands.
Dry Creek Vineyard announced the issuance of U.S. Patent No. D779,938, related to the design of printed sustainable sourcing information on its wine cork closures. This is the first patent issued to Dry Creek Vineyard, which is celebrating 45 years of family winemaking in Sonoma County, California.
The innovative closure is laser printed with ornamental and detailed information about the source of cork material, including the age of the cork forest, the harvest date of the trees and the sustainable habitat these remarkable forests provide to the Iberian Lynx and Spanish Imperial Hawk.
This revolutionary concept was introduced with the release of Dry Creek Vineyard 2013 Old Vine Zinfandel. President Kim Stare Wallace developed the idea in an effort to provide transparency and authenticity of the winery’s extensive portfolio.
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“We make wines with integrity and soul,” continued Stare Wallace. “No detail is overlooked, including when and from where our corks are harvested.”
Founded in 1972, Dry Creek Vineyard is 100 percent certified sustainable and a leader in the sustainability movement in the Dry Creek Valley American Viticultural Area (AVA) and the wine industry as a whole.
A group of leaders in the American spirits industry gathered this week for the first-ever California Brandy Summit and pledged to restore the perception of California brandy as ranking alongside the world’s most acclaimed spirits.
Top tier brandy producers, mixologists, and national influencers met for two days of discussions, seminars and tastings aimed at assessing the current perception of California brandy and at steering the future of the spirit.
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The result was the pledge, formalized in a “Declaration to Raise the Status of California Brandy,” that said, in part, “We are committed to heralding the exceptional brandy crafted by California producers. We are committed to restoring the perception of California brandy as ranking alongside the world’s most acclaimed spirits.”
“We do need to raise awareness of the world-class quality of California brandy,” said Dan Farber, Founder and Distiller of Osocalis Distillery. “And that takes all of us. We producers have to keep putting the quality product in the glass, and we need the community to get the word out about what our DNA really is, and about how outstanding California brandy can be.”
The Brandy Summit featured discussions facilitated by F. Paul Pacult, Editor and Publisher of Spirits Journal and one of America’s foremost spirits authorities, with premium California brandy producers on the art and science of brandy making.
The group examined the best practices in brandy making, including distillation techniques, maturation and blending, and discussed whether there is a need for more production guidelines in California brandy.
Elite mixologists and summit participants demonstrated California brandy’s versatility by creating brandy cocktails ranging from new takes on modern classics to bright, refreshing spring and summer-style drinks. The group also got a preview tasting of the new premium Argonaut Brandy, which has four expressions ranging from a cocktail-oriented blend to sipping brandies to a collector’s brandy blended from rare, aged brandy lots.
“Because it’s made from wine, California brandy has completely unique flavor notes and qualities,” said Rita Hansen, Head Distiller for Argonaut Brandy. “A few decades ago, the world learned about the outstanding wines in California. We all think it’s time people also learned about the high quality and craftsmanship in California brandy.”