GSN: Backbar Review – February 4-8, 2013

imagesCampari America’s Skyy vodka has unveiled its latest flavored entry, Skyy Infusions Wild Strawberry. Rolling out in time for Valentine’s Day, Wild Strawberry features notes of ripe berries, tropical vanilla and white chocolate and will be offered in 50-ml., 750-ml., 1-liter and 1.75-liter formats, retailing for around $18.49 a 750-ml. The new addition is the 11th flavor in the Skyy Infusions portfolio.

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uv_candy_bar_nv_750Minneapolis-based Phillips Distilling Co. has unveiled a new flavor for its UV vodka line—Candy Bar. The 30%-abv extension is infused with milk chocolate, caramel and peanut butter flavors. It will be priced in line with the rest of the range, at $12.99 a 750-ml. The launch of UV Candy Bar marks the 17th extension to the portfolio.

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chinggis_platinum_vodkaMongolian drinks group Apu is making its U.S. entry with a stable of premium vodka brands. Apu’s three vodka labels—Chinggis Khan ($40 a bottle), Soyombo ($30) and Arkhi ($20)—will initially be distributed in New York and California, with more markets to follow. Apu produces over 2 million cases of vodka annually. In addition to its domestic market, its brands are currently present in Russia and the U.K.

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BBVsE_aCEAMLoTtPhiladelphia Distilling is preparing to launch The Bay, a seasoned vodka infused with traditional herbs and spices of the Chesapeake Bay area. According to news reports, The Bay, which has a flavor profile similar to the Old Bay brand of seasoning, is intended for use in savory cocktails like Bloody Marys and Martinis. The new offering is slated to rollout in mid-March. The Bay joins Philadelphia Distilling’s existing craft spirits portfolio, which includes Bluecoat gin, Penn 1681 vodka, Vieux Carré absinthe and the XXX Shine whiskey range.

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db95614c87c2f42888a698ab2eebeab0New Jersey’s Division of Alcoholic Beverage Control (ABC) has granted the first distillery license in the state since Prohibition. Fairfield-based Jersey Artisan Distilling now plans to immediately begin producing a rum which is slated to hit the market in April, using “traditional techniques” going back to the production of dark rum during New Jersey’s colonial period. The company also plans to produce seasonal rum offerings this summer using fruits sourced in the state, such as strawberries, cherries and blueberries, as well as Bourbon and whiskey offerings using New Jersey sweet corn to be released in 2015.

All information courtesy of Shanken News Daily