Posts Tagged ‘dairy’
Just last week we showed various chocolate wines, to underscore the movement toward “The Dessertification of Beverages.” Nathan added a comment, asking how long until a convergence between spirits and ice cream. Within the same week, TTB approved a line of ice cream products, with about as much alcohol content as a light beer. snoBaR is made by Brothers International Desserts, of Irvine, California. Brothers seems to be mainly an ice cream company, more than a spirits company. So far, Brothers has approvals for Pink Squirrel (with brandy and amaretto, as above), Grasshopper (with brandy and creme de menthe), and Brandy Alexander (with brandy and creme de cocoa). All of them are about 4% alc./vol. — a fair amount more than the rum raisin ice creams of an earlier era. Baskin-Robbins tends to suggest that their Rum Raisin is made with little if any rum, while Häagen-Dazs suggests that at least a little rum is used.
Congratulations to Clever Imports for propelling ChocoVine into one of the biggest trends across wine and spirits in recent years. The brand seems to be growing at well over 100% per year, and at about 1 million cases per year, may just be getting going, in view of the recent deal with The Wine Group. ChocoVine is wine with chocolate and cream; it is produced in Holland by DeKuyper.
At first, many people spoke snidely of ChocoVine, suggesting that grape wine is not the best match with chocolate flavors. But, to a large extent, this condescension has been overshadowed by admiration, purchasing, and emulators. Chocolais is one example of a chocolate flavored wine that has hastened down the path cleared by Steve Katz at Clever. But there are well more than a handful of other, substantially similar examples, such as this one. TTB approved the first ChocoVine label in 2007. Three years later, TTB approved the first Chocolais label and the first Choco Noir label, both in November of 2010.
A bit further afield from ChocoVine, hundreds of other examples continue to accrue, further showing tremendous momentum behind a trend toward the dessertification of beverages. Here we have Pineapple Upside Down Cake Liqueur, various alcohol infused whipped creams, and cupcake flavored vodka. Let us know of other examples and what you think.
Distinctive liquor bottle indeed. Here is Popsy, complete with the 17c distinctive liquor bottle approval box checked off. This liqueur is made in Germany and imported by Import ANT Wines of Venice, Florida.
It apparently is packed in an aerosol can. The back label says “CREAM is completely shelf stable and DOES NOT need to be refrigerated even after use.” The qualifications suggest that TTB wanted to check out this claim. This is canned by Temperance Distilling Company in Temperance, Michigan. For other advances in things whipped, there is Pinnacle Whipped – Whipped Cream Flavored Vodka.
November 30, 2010 Update: here is a good CNBC clip on Whipahol, from yesterday. It is hard to believe that this light and frothy product can be portrayed as something sinister, and whipped up into the next “controversy in a can.”
December 8, 2010 Update: the whipped booze products get so very much attention (including our extensive on-air interview with CBS radio) that TTB issues a statement, to explain how such products are regulated.