With the dawn of a new year comes a new chance for your brand to shine. Whether you're playing in the alcohol or non-alcohol space (or both even), you are cordially invited to submit your product to our third-annual BevStar Awards competition. It's our annual celebration of innovation across all of the major beverage categories. And the best part? It's absolutely free to enter, aside from whatever shipping costs you need to incur to get a sample of your product to our judging team.
Since this is about innovation, we ask that your product be new(ish). That means it should have been launched no earlier than Sept. 2011. If it hasn't been launched yet, that's fine. As long as you've got a product, a package and a plan to roll it out before summer 2013, it's eligible. (The product has to exist. Ideation is great, but execution is critical.)
Once again, we'll be awarding gold, silver and bronze awards in the following categories:
• Carbonated Soft Drinks
• Water/Enhanced Water
• Functional Beverages (including sports drinks, but not including energy drinks—those get their own category. We got a ton of energy entries last year.)
• Energy Drinks
• Mead, Cider and Sake
• Ready-to-Drink Tea & Coffee
We'll also present special achievement awards for marketing innovation, social media initiatives and environmental sustainability.
To enter, please e-mail the following to firstname.lastname@example.org :
1. Product Name
2. Parent Company Name
3. Contact Info (address, phone & e-mail)
4. High-resolution product image
5. A brief description of the product and why you believe it should win a BevStar award.
6. The names of any packaging, label design, ingredient and branding companies or individuals that helped develop or market your product.
If your product passes the written test, we'll send you instructions on where to ship product samples for the practical test. We ask that you limit the samples to one bottle/can/carton/etc. per product entered.
Keep in mind, tasting is only one component of our selection process. Your product has to offer the whole package, which includes, well, the package and its overall market positioning.
The submission deadline is March 1. Winners will be notified by June 1 and we'll showcase winning products in the July 2013 issue of Beverage World.
If you've got any questions you can e-mail me directly.
We're looking forward to your entries!
After a lengthy judging process involving a record number of entries this year and a self-imposed media blackout until the official winners' issue started arriving this week, we are very pleased to announce the winners of the 2012 Beverage World BevStar Awards. For those just joining us, the BevStars recognize new product innovation across all of the major beverage categories.
We received a particularly robust shower of entries in the Energy & Functional category—so many that we decided to split it into two separate categories this year. It really reflects the level of innovation in those segments. If you recall from our 2012 State of the Industry report, energy drink volume returned to double-digit growth last year, with an increase of more than 17 percent in 2011, according to Beverage Marketing Corporation.
Without further ado, here's the list of this year's winners. For details on all of these brands, read the July 2012 issue of Beverage World. Congratulations to all!
BEST IN SHOW
Ruthless Rye IPA, Sierra Nevada Brewing Co.
Gold: Ruthless Rye IPA, Sierra Nevada Brewing Co.
Silver: Deviant Dale's IPA, Oskar Blues Brewing Co.
Bronze: Bronx Pale Ale, The Bronx Brewery
Gold: MyCause Water, Panacea Beverage Co.
Silver: Elevate Enhanced Fiber Water, 912 Corp.
Bronze: Karma Wellness Water, Karma Kulture LLC
CARBONATED SOFT DRINKS
Gold: Spindrift, Spindrift Soda co.
Silver: Dr Pepper Ten, Dr Pepper Snapple Group
Bronze: HotLips Cranberry Soda, HotLips Soda Co.
Gold: Monster Rehab, Monster Beverage Co.
Silver: Slap Frozen Energy, Brain-Twist
Bronze: Berry Rain, RevHoney
Gold: Neuro Sun, Neuro Beverage
Silver: Ralph & Charlie's Aloe, Ralph & Charlie's Beverage Co.
Bronze: Modjo Hydrate Elite, Cellutions
READY-TO-DRINK TEA & COFFEE
Gold: Honest (Not Too) Sweet Tea, Honest Tea
Silver: RealBeanz, RealBeanz LLC
Bronze: Tao of Tea, The Tao of Tea
Gold: Purgatory Vodka, Alaska Distillery
Silver: Apple Pie Moonshine, Ole Smoky Moonshine Distillery
Bronze: BuzzBallz, BuzzBallz LLC
Gold: FlasqWines, JT Wines
Silver: Blanc de Bleu, Premium Vintage Cellars
Bronze: Xavier Flouret La Pilar Malbec, Cognac One LLC
For those brands that entered but didn't take a gold, silver or bronze in any of the categories, don't fret. Competition was particularly stiff this year and the decisions were all very difficult for all of us on the judging panel. And there's always next year. We'll be announcing a call for entries some time in December.
What’s new? New styles, new watering holes, new apps, new electronics, new cars…the list can go on and on. There’s no question that today’s consumer is obsessed with all things new—and when he or she does find that shiny, new thing that no one else has yet discovered they make it known. Do you like this jacket? It’s new. Did you see this app? It’s new. Have you been to (enter bar or restaurant name here)? It’s new. You get the idea.
But lately there’s also been an obsession with what’s old. I’ve never been a history buff myself, but that doesn’t mean I can’t have an appreciation for the events that have helped shape the modern world.
In the spirits world, there’s been a newfound love for what’s old, where a return to the classic cocktail and iconic brands that date back more than a century are becoming what’s new again.
With speakeasy-type bars in demand and consumers tuning into shows like “Mad Men,” classic cocktails are getting a second look. Mixologists are bringing the sexy back to drinks like Moscow Mule, Negroni, Old Fashioned or Rusty Nail with a spin that brings these cocktails to another level.
What’s helped fuel this trend, in addition to pop culture, is the investment iconic brands are making to teach consumers about their history and the cocktails made with them.
Campari, an aperitif that dates back to 1860, is used to make the Negroni: one part Campari, one part gin and one part sweet vermouth. Last year, a contest in New York City asked bartenders to come up with their own version of the Negroni causing a spike in menu placements for the drink around the city. History lesson: Campari originally got its rich red color extracted from a cochineal beetle native to South America.
Bacardi, which celebrates its 150th anniversary this year, is widely recognized for the Mojito: 1.5 ounces of Bacardi, 12 fresh spearmint leaves, half a lime, 7 ounces of club soda and 2 tablespoons of simple syrup. This cocktail, which dates back to 1862, was originally called the Draque, invented by Richard Drake, a pirate on board the ship of Spanish explorer Francis Drake.
Today, the Mojito recipe is often altered and made with a variety of fruit flavors and flavored Bacardi rums to get a customized version of the classic. History lesson: Bacardi got its bat symbol because bats were found in the rafters of the original distillery.
Glenfiddich celebrates its 125th anniversary this year. In honor of its anniversary, the brand is promoting cocktails that create a modern take on the historic brand. The Pioneering Spirit: 1.5 parts Glenfiddich 12 Year Old, 2 parts pear juice, one-half part agave nectar, 1 part lemon juice. History lesson: Founder William Grant and his nine children built the first Glenfiddich distillery by hand over the course of a year.
While these cocktails, and the brands that help make them, aren’t necessarily “new,” they are classic—and that’s one thing that never gets old.
“Steve believed the corner bar to be the most egalitarian of all American gathering places, and he knew that Americans have always venerated their bars, saloons, taverns, and ‘gin mills,’ one of his favorite expressions. He knew that Americans invest their bars with meaning and turn to them for everything from glamour to succor, and above all for relief from that scourge of modern life—loneliness. He didn’t know that the Puritans, upon landing in the New World, built a bar even before they built a church.” — “The Tender Bar,” J.R. Moehringer
In his 2005 memoir, “The Tender Bar,” J.R. Moehringer recounts how the local tavern in Manhasset, Long Island, where he grew up, served as his home away from home, with all of the people who frequented it nurturing him and helping him grow into the man he is today. “Americans have always venerated their bars,” Moehringer writes.
That is, until recently. Times change, and so does, apparently, where Americans like to stop for a drink. For better or worse, the independent neighborhood tavern is disappearing from the American landscape. According to a recent article in USA Today, “Neighborhood taverns, which for generations were cornerstones of Chicago’s ethnic communities, are being squeezed out by the economy, gentrification, changing tastes and city regulations that make it more difficult to operate in residential areas.” The article goes on to say that in Chicago, the number of tavern licenses has dwindled from 3,300 in 1990 to about 1,200 today.
And the U.S. is not alone. Even in the U.K., where the neighborhood pub has been even more important to the social fabric, a similar trend is playing out. Six British pubs were closing every day, according to one recent survey, a trend attributed to the smoking ban, the huge discounts for alcohol offered by retail chains, and, of course, the effects of the recession on extra spending money.
Here in the U.S., a big part of the reason also has been the proliferation of national chain restaurants, with their flashier, brightly lit bars and big-screen TVs. I’d venture another reason as well—the rise of social media. In “The Tender Bar,” Moehringer describes how the other bar-goers became his extended family. Log onto Facebook today and our lists of friends have become the digital equivalent. That’s not to say we don’t still want to see them in the flesh to hoist a real, not a virtual, pint. But with all that Facebooking, friending, Tweeting and FarmVilleing, how much time does that leave for a trip down to the neighborhood bar?
Is this for better or for worse? I’d argue it’s for the worse. America has become a country where people of different political persuasions or different social strata rarely come into contact with one another. And that is an important ingredient for a healthy democracy to function. To mull this issue or that over a beer with your neighbors at the corner bar used to be as important as the U.S. Senate debating and filtering down the latest piece of legislation. Just think of all the mulling we’ve been missing.