Jonah Selaya-Mendez
Jonah Selaya-Mendez Hotels Key Accounts Manager

Toasting Graduation Season in Boston

We’ve gotten through another winter, pretty much skipped spring, and summer is finally upon us.  The Red Sox are rockin' it at Fenway and the Swan boats are swimming.  These are some of the iconic images we look forward to after suffering another dark, cold winter in our...

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Kate Palmer
Kate Palmer AVP of Craft Spirits and Head of Origin Beverage

The Science Behind Barrel Aging Spirits [Infographic]

Aging spirits in oak barrels is a long-established tradition that started from necessity and continues due to the intricate subtleties in flavor and taste. While many scientific processes are at work inside the barrel of an aged spirit, we put together the infographic below to highlight three key...

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Kate Palmer
Kate Palmer AVP of Craft Spirits and Head of Origin Beverage

A Dedication: How Rob Cooper and my years spent representing St. Germain shaped my career

So I’m not alone in this. Sad, lost for words and feeling the need to pay my respects in the most appropriate way possible. Do I make myself the perfect St. Germain Cocktail? Paying close attention to bubble conservation? Take a full pull of Slow & Low? Savor some Lock Stock &...

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Bryan Benedict
Bryan Benedict Brand Development Manager for Beer Services

Top Five Reasons to Drink Canned Beer

5. Cans are Eco Friendly
Cans, in the long run, leave a much smaller footprint on the environment.

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Ciro Pirone
Ciro Pirone Director of Italian Wine

The Revolution of Signor “Prosecco”

The area where Prosecco is ‘Superiore’ The area lies in the Veneto, 50 km from Venice, in the hilly strip of the Province of Treviso lying between the small towns of Conegliano and Valdobbiadene. It is equidistant from the Dolomites and the Adriatic, a particular situation that has a...

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Glenn Lawler
Glenn Lawler Director of New Business Development

Targeting Beverage Costs & Controls: Pour Cost

How do you keep your finger on your bar’s financial health? When is the last time you did a serious physical inventory – do you do it on regular basis? When is the last time you priced out your drinks? Do you know your current "pour cost"?  Great questions, and even...

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Jeff Iovino
Jeff Iovino Director of Sales for Trellis Fine Wines

What Can You Say About Rosé?

What CAN you say about rosé? Well first rosé wines have been around for years. Europeans have been drinking rosé for centuries. In America, we have used the term blush wines or the term White Zinfandel, at least when I was growing up.

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Joe LaRocca
Joe LaRocca President of Horizon’s Control States

Need to Know: Presenting a New Product to NH Commission

There are an astonishing 18,412 different product SKUs in New Hampshire through the New Hampshire Liquor Commission! The state warehouse carries thousands of items for consumers, restaurants, and retailers...

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Horizon Contributors
Horizon Contributors

What Else is in Your Cocktail?

By Sam Rubenstein, Principal/Managing Director 

Whether its 3 ounces of Fever Tree tonic, 1/2 an ounce of Royal Rose Syrup, a couple drops of Fee Brothers Bitters or a Luxardo Cherry, specialty non-alcoholic products are on the rise.

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Horizon Contributors
Horizon Contributors

“I Don’t Like Wine”

By Ben Rubenstein, Principal/Wine Guru

My advice is to try any and all wine you can. Most likely, you're not going to like them all, but chances are you'll discover something new. At the end of the day, remember - LIKE WHAT YOU DRINK AND DRINK WHAT YOU LIKE.

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Bryan Benedict
Bryan Benedict Brand Development Manager for Beer Services

LAGER vs. ALE

First things first, every beer ever made is either a lager or an ale. Stouts, porters, IPA, Pilsners are all just sub categories of Ales and Lagers. So what makes them different? It's all about the yeast.

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Horizon Contributors
Horizon Contributors

Sake 101

By Nick Spidaleiri, Signature Brands Sales Manager and resident Sake expert

Sake production may seem simple given that it has only three ingredients: rice, water, and yeast. But this is not the case by any means. In fact, creating sake is one of the most...

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Ciro Pirone
Ciro Pirone Director of Italian Wine

The Myth of the Super-Tuscans

It may seem paradoxical that Tuscany, a region once stifled by viticultural traditions dating back three millennia to the Etruscans, is today acclaimed by wine aficionados around the world for the revolutionary reds known as “Super Tuscans.”

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Dan Aronovitz
Dan Aronovitz Inventory Control Manager

Teamwork Makes The Dream Work

Running an efficient warehouse operation is an elaborately collaborative effort. There are many key internal and external customers that must work together, brainstorm, and pass information along in a timely manner in order to ship accurately and efficiently.

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Horizon Contributors
Horizon Contributors

Put Some Design In Your Stein

By Michelle Kennedy, Origin Beverage Sales Rep

What’s new with local craft beer? Portico Brewing...

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Horizon Contributors
Horizon Contributors

In the Shadow of Giants Part 1: Santa Julia

By Manny Gonzales, Signature Brands Sales Rep

Sitting on the tarmac in Santiago, Chile there was a certain expectation of reality. Perhaps it is the lack of cell and wi-fi reception, the fact that we have to walk up a steel ladder to board the plane or the smell of...

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Horizon Contributors
Horizon Contributors

Climate Change & Wine

By Ben Rubenstein, Principal/Wine Guru

As the earth continues to warm, rest assured, the talented winegrowers and winemakers in the world will continue to craft amazing wines, they just might be coming from places we are not used to seeing.

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