Why Whiskey Distillers are Ramping up the Production of Bottled-in-Bond Spirits



The craft movement encompasses so much more than beer, consumers are also gravitating to craft spirits.

This has fueled a spike in the production of bottle-in-bond spirits. The term bottle-in-bond means that the American-made distilled beverage has been aged, bottled, and deemed authentic liquor by the federal government, according to standards outlined in the Bottled-in-Bond Act of 1897.

“At the time, whiskey was largely sold in barrels or jugs which had questionable provenance,” said Susan Wahl, group product director for Heaven Hill, to "VinePair."

Back in the day, producers used to taint spirits with filler additives.

“In effect, it was America’s first consumer protection law, predating the Pure Food and Drug Act,” said Wahl.

These bottle-in-bond whiskeys are higher quality and higher proof. But it's an investment for the producer considering how long it has to be aged for.

"The Bottled-In-Bond Act stipulated that the whiskey must be the product of one distilling season from one distillery, aged in a federally bonded warehouse for at least four years, and bottled at 100 proof," writes "VinePair."

But its proven to be worth the wait since the sales are up for these spirits.

"Bottled-in-bond shows that a whiskey has been completely, lovingly made ‘in-house,’ which sets it apart from people who are just blending-bottling," said Scott Harris, Catoctin Creek founder and general manager.

These spirits hold their own in flavorful hand-crafted cocktails too.

With all of that in mind, spirit producers are rolling on more bottle-in-bond spirits like Jack Daniel's Bottled-in-Bond Tennessee Whiskey and Kings County Bottled-in-Bond Bourbon. All of New Riff Distilling spirits are bottled-in-bond.

Learn more about these types of spirits and the newly popular brands at " VinePair" now.

Speaking of craft spirits, looking for American-made cocktail recipes to spice up your bar menu? Check out this recent episode of the Foodable Smart Kitchen & Bar, where master mixologist, Oscar Castaneda demonstrates how to make these classic cocktails but with a twist.

Miracle Pop-Up Creates Christmas-Themed Bars for the Holidays

During the holidays your bar just might be the busiest it will be all year. If you’re looking for a unique way to attract newcomers, Gen Z and millennials, and your regulars why not recreate your space as a pop-up?

Miracle Pop-Up is a Christmas concept that takes over bars across the country to create Christmas-themed bars. With different bar owners, Miracle Pop-Up provides a unique experience for guests each year from November to December. Everything from the bar menu to the decor receives a complete makeover.

The concept first started in 2014, when owner Greg Boehm transformed an unfinished bar in NYC into a pop-up bar serving holiday-themed drinks with outrageous Christmas decorations. Crowds quickly began to swarm the location leaving bar owners asking how they could recreate the same thing. By 2016, the concept became a worldwide phenomenon with pop-ups in Greece, Montreal and Paris.

Currently, Miracle Pop-Up has 94 locations this year, including their newest concept, Sippin’ Santa. Sippin’ Santa is a bar takeover specifically for tiki bars in partnership with tiki-connoisseur Jeff “Beachbum” Berry.

The creative cocktail menu has a variety of drinks like the “Christmapolitan Vodka” made with elderflower, dry vermouth, spiced cranberry sauce, rosemary, lime, and absinthe mist. Or the “Grinch Grog” made with blanco tequila, herbal liqueur, pine, pear, lemon juice, and Grinch syrup.

“It’s capturing a little bit of forgotten magic from your childhood and your family memories,” Miracle Pop-Up’s bar manager, Joanne Spiegel, explains to “Thrillist.” “[You’ll experience] the magic of great cocktails in fun vessels, holiday music, and all the decor and twinkling lights. It’s a great way to socialize.”

For more on Miracle Pop-Up, the holiday-themed cocktails, and which bars are participating watch the video above and read more at “Thrillist.

Research by:

Rachel Brill

Rachel Brill

Social Producer


How Marketers are Now Branding Cocktails

Foamy designs on a coffee or cocktail often dazzle guests. They can't help but to immediately take out their phones to document the beverage art to share on social media.

With that in mind, marketers are working with bars, restaurants, and events to advertise with logo imprints in cocktails.

Not only are these cocktails a branded touchpoint but it often fosters organic social media action and engagement.

“There’s value in being able to showcase your brand on social media,” said Cody Goldstein, the founder of Muddling Memories to "SevenFifty Daily" “Guests immediately take a photo and put it on Instagram. When you see the cocktail with the branding of the company, it ties it all together.”

But marketers aren't the only ones jumping on the branding drink bandwagons. These adorned drinks are becoming more popular at weddings and other parties.

There are a few ways these logos or images are showcased on cocktails. One is with edible printing.

"This option offers the most elaborate presentation choices: Special printers and edible ink are used to print images on thin “sugar sheets” or rounds of rice paper or “wafer paper” that dissolve into drinks, or to print images directly on top of cream or foam," writes "SevenFifty Daily"

These sugar sheets allow for even full photographs to be melted on to cocktails or coffee beverages. This technology has been around for a while but wasn't approved by the FDA until quite recently, according to Van Kolors, a co-owner of Ink4Cakes that launched its Top Melts beverage line last year.

Top Melts only does large orders and makes 10,000 to 20,000 sugar sheets for cocktails a month, each cost about 23 to 30 cents per unit.

Another technique being used for beverages is branding ice cubes. Laser etching of ice makes a design in the interior of an ice cube. The logo remains in the beverage for much longer, but this method is pretty costly.

Then there's ice stamping, where a logo or design can be added to an ice cube.

Learn about the other ways that beverages are being branded at "SevenFifty Daily" now.

Looking to see what other cocktail trends will be prevalent in 2019? Check out the video below to see what types of cocktails consumers will be gravitating to in 2019.

Top Wine Trends to Expect in 2019

On this episode of The Barron Report, Paul Barron is joined by Emily Wines, master sommelier & vice president of wine and beverage experiences at Cooper’s Hawk Winery & Restaurants. The two discuss wine trends, understanding your wine menu, and what bar operators and owners should expect for 2019.

Some of Wines’ responsibilities include advancing team members’ knowledge of wine, serving as the liaison between Cooper’s Hawk and its individual restaurants, and engaging with guests and the brand’s 250,000+ Wine Club members. She also creates unique experiences centered around wine and spirits.

For your guest, it’s all about the journey of the wine - whether it be told through education, events, collaborative partnerships, or curated lifestyle adventures. Listen to this episode of The Barron Report for more insights on the new era of wine drinkers and building your 2019 wine list.


  • 15:05 - Wine Bar Technology Fads

  • 18:43 - Generational Changes and the New Breed of Wine Drinkers

  • 22:19 - Building Your 2019 Wine List

  • 28:35 - Seasonal Wine Trends

  • 1:52 - Creating Unique Beverage Experiences with Coopers Hawk

  • 4:36 - Wine Trends that Should Stay in 2018

  • 8:03 - Frosé and Other Wine Trends Living Up to Their Hype

  • 11:58 - What is Causing $20 Bottles with Surprising Quality


On a recent episode of the Barron Report, Paul Barron interviewed Shana Clark, Wine, Sake and Cocktail Journalist and Consultant, to review Wine Spectators Top 100 Wine List of 2018. For more on the latest wine trends, check out the video below.

Research by:

Rachel Brill

Rachel Brill

Social Producer


Why Georgia's Wine Industry is Seeing a Renaissance

Alaverdi orthodox monastery and vineyard in Kakhetia region in Eastern Georgia |   Shutterstock

Alaverdi orthodox monastery and vineyard in Kakhetia region in Eastern Georgia | Shutterstock

Super fermented natural wines are on the rise. Although these white wines are now trending, Georgia ( the country not the state) wineries have been producing wine this way since the very beginning.

Georgia, the tiny former Soviet republic, is known for its unique white wines and is finally being noticed around the world for them.

“What’s happening now is a revival,” said Alice Feiring, author of "For the Love of Wine: My Odyssey Through the World’s Most Ancient Wine Culture" to "Forbes."

Move over France and Napa Valley. After archaeologists in Georgia found traces of winemaking in 8,000-year-old pottery shards, the country was deemed the world's oldest producer.

As today's wine drinkers become more and more adventurous, wines that stay in contact with their skins, stalks, and pips for months, producing a more complex flavor are growing in popularity.

Georgia's wineries are unlike any others in the world and wine is woven into the culture.

“There’s something very particular about how Georgians love wine,” said Noel Brockett, director of sales at the Georgian Wine House in Washington, D.C. to "Forbes.'“It’s a little eccentric but then you start looking into it and once you do, you’re truly amazed—it’s such an integral part of the culture and everyday life.”

Although the small country has a long history of winemaking and has 8,000 vintages, it doesn't have a global reputation like Italy and France does for its wine market.

But as Feiring said Georgia's wine scene is seeing a renaissance and this is due to a few factors.

"Georgian wines have come onto the world wine map only recently—thanks in part to the amber-wine trend, growing interest in natural wines, and improvements in the vineyard and winery," writes "Forbes.

“Georgia needed to change at the same time that these other things were trending,” said Lisa Granik, master of wine and also the market adviser to Georgia’s National Wine Agency.

Learn more about how the wine industry in Georgia is on the rise at "Forbes" now.

Last year a few Georgia-based wines made "Wine Spectator's" Top 100 Wines list. The country in the Caucasus region of Eurasia did not break into the Top 10 this year, but with natural wines trending will Georgia-based wines make its way on the top 10 list next year?

Watch the recent episode of The Barron Report below to learn more about "Wine Spectator's" Top 10 2018 wines.