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Four Beverage Brands That Support Military Veterans


Memorial Day is once again upon us and it’s a day where we remember all those who have given so much for America. Mutineer is a proud supporter of our troops (and our own Editor-in-Chief is a veteran of Iraq) and we love it when we see beverage companies stepping in to support our service members, veterans, and their families.

Below we have highlighted some brands that have done exactly that.

CK Mondavi

CK Mondavi
CK Mondavi’s founder Peter Mondavi, Sr. is a World War II veteran and the winery works closely with the Intrepid Fallen Heroes Fund, an organization that provides financial assistance to injured veterans and their families. CK Mondavi has donated over $65,000 to Intrepid Fallen Heroes Fund since they first partnered two years ago and their third annual donation program is running now until the end of August. Simply buy a bottle of CK Mondavi, look for an in-store coupon or rebate, and $1 will be donated to Intrepid Fallen Heroes Fund when it’s redeemed.

Operation Homefront IPA

Operation Homefront IPA
Seattle’s Fremont Brewing first teamed up with Operation Homefront in 2011 to create Operation Homefront IPA. Operation Homefront is a non-profit that provides emergency financial and other assistance to the families of our service members and wounded warriors. The beer, an IPA aged on unused maple Louisville Slugger bats with fresh orange peel added, was conceived by former Mariner Chris Ray and Brewmaster Matt Lincecum of Fremont Brewing. This year, Sly Fox (PA), St. Arnold (TX), 21st Amendment (CA), Cigar City (FL), and Perennial Artisan Ales (MO) have all all joined in on the cause. Each brewery will brew the beer and distribute it to create an even larger net to raise money for Operation Homefront and they hope to raise $200,000 this year. Last year they donated over $125,000.

Salute American Vodka

Salute American Vodka
Better Brands Beverage Co., the parent company of Salute American Vodka, recently announced a national initiative geared to assist our nation’s veterans and military families who are in need of financial assistance. Funds donated by Salute American will be earmarked for the VFW Unmet Needs program, which supports struggling veterans and their families. Salute American kicked off the initiative with an initial $10,000 donation and will be a presenting sponsor of the 115th VFW National Convention in St. Louis, Mo., from July 19-23, 2014. Since the launch of Salute American, Better Brands Beverage Co. has donated more than $50,000 to veteran’s charities, including: Veteran’s Farm through Work Vessels for Veterans; Farmer Veteran Coalition; Homes for Our Troops; Wish for our Heroes; and Greater St. Louis Honor Flight.

Great American Wine Company

The Great American Wine Company
Diageo Chateau & Estates recently announced their newest wine brand: The Great American Wine Company. Made by the winemaking team at Rosenblum Cellars, the brand has committed to a generous annual contribution to military charities to support active troops and veterans. In 2014, the USO will be the primary recipient, and will receive $100,000 donation to support its efforts to provide thousands of programs for US troops and their families worldwide.

Comments Off on Four Beverage Brands That Support Military Veterans 05.26.2014 |

National Travel and Tourism Week and the Importance of Beverage Tourism


National Travel & Tourism Week

As you [probably don’t] know, May 3-11 is National Travel and Tourism Week. The celebration first came to light by a Congressional joint resolution passed in 1983, and the first official National Travel and Tourism Week was celebrated in 1984.

Traveling is incredible. There’s nothing better than traveling to another city, another state, or even another country, and immersing yourself in all the place you’re visiting has to offer. Similarly, tourists are incredible to the local economies that they directly (and indirectly) impact while they’re traveling. One reason tourism is important is because it directly and indirectly creates jobs. According to the World Travel & Tourism Council, in 2011 tourism was responsible for creating 98 million jobs worldwide and by 2022, it is expected to directly generate 120 million jobs. In the US alone, U.S. Travel reports that 14.9 million jobs are created by tourism and $209.5 billion in payroll for those employed directly in U.S. travel.

Another impact, obviously, is the money tourists bring to where they are visiting. What kind of money are we talking about?

Per U.S. Travel:

  • Generated $2.1 trillion in economic output, with $887.9 billion spent directly by domestic and international travelers that spurred an additional $1.2 trillion in other industries.
  • Directly generated $134 billion in tax revenue for local, state and federal governments.
  • Each U.S. household would pay $1,093 more in taxes without the tax revenue generated by the travel and tourism industry.
  • Direct spending by resident and international travelers in the U.S. averaged $2.4 billion a day, $101.4 million an hour, $1.7 million a minute and $28,154 a second.

So, why is Mutineer interested in this? Because with the boom in craft beverage over the last several years, beverage tourism has exploded and has played a vital component to the local economies of cities, regions, states, and countries around the world. Whether we’re talking about Scotch in Scotland, Bourbon in Kentucky, or craft beer and cider in Sonoma County, CA, the impact is huge. Let’s take a look at some of those places where beverage tourism has exploded.
See the full post »

1 comment 05.09.2014 |

Interview with Jeffrey Morgenthaler, Author of The Bar Book: Elements of Cocktail Technique


Bar Book COV

There’s no shortage of quality bar books these days, but for this issue’s Mutineer Library, we sit down with Portland, Oregon’s Jeffrey Morgenthaler of Clyde Common. Instead of focusing on recipes, this book is about solely about technique. Morgenthaler’s The Bar Book: Elements of Cocktail Technique will quickly become a must have reference book for home cocktail enthusiasts to master mixologists around the country. Novice or an expert, everyone has something to gain from reading this book.

Mutineer Magazine: If you could be relaxing right now with one cocktail from your book, which would it be?
Jeffrey Morgenthaler: It’s approaching an unseasonable seventy degrees this weekend in Portland, so I’d have to say that I’d probably reach for the Mojito recipe. We talk about a few techniques for that drink, from muddling the mint to crushing the ice, so it becomes a fun drink to build. Never mind the fact that a Mojito is kind of the perfect summer drink.

You’re very well known for your writing on your blog, JeffreyMorgenthaler.com. What prompted you to start that and what was your reaction when people started following it so closely?
Originally it was supposed to be a digital portfolio of my architecture work. I started putting our cocktail recipes on the website simply as a response to our guests who wanted to know how to make the drinks at home. I was honestly pretty surprised when I saw that the site was being visited by people outside of the small town I was living in at the time. I guess that gave me some perspective on the global interest in cocktails in general.

How has your blog evolved over the years, and how have you evolved as a writer and educator?
Well, the blog used to be mainly about drinks and drink recipes, but I’ve tailored it to be more of a resource for bartenders. I remember what it was like being in a small town with no access to information, so I’ve really tried to share everything I can about what we do at our bars. Sometimes that’s a cocktail recipe. Sometimes it’s a new technique. Or sometimes it’s something only other bartenders would be interested in, like a pricing spreadsheet or a recommendation on which shoes are best for your feet while working long hours behind the bar.

What was the catalyst that set this book into motion?
More and more, I’ve been training bartenders here at home and around the country, sometimes even in other countries. And I always start out by showing them that there are three things, of equal importance, that make a great cocktail. The first element is the recipe you choose. There are a million cocktail books out there and they’re all full of recipes. Selecting the right one is going to be important. The second element is the ingredients you choose. Some types of juice are better than others, certain liquors shine better in specific drinks than others, etc. There are a ton of books out there about spirits and ingredients. But the third thing is something that a lot of people don’t think about, and that’s technique. Nobody has written a book entirely about technique before, and I really think there’s some value in that conversation. What’s the best way to make a blended cocktail? What should I be looking for in a shaker? How do you make an orange twist? So that was really the catalyst, the desire to open up another important area of discussion regarding cocktails.
See the full post »

1 comment 04.17.2014 |

Valentines Gift Guide


Every year grown ass men bring home stuffed animals and gas station roses to their beloved and expect a good time for their pathetic offerings. This year leave the crotchless panties at the gross store where you found them and show her you care in a way that she will actually like.

The Gift

A Good Book

The Exes In My iPod

This book is not your average chick lit. Author Lisa Mattson takes a humorous and gritty look at relationships in her book The Exes in My iPod. She goes through the mistakes and heartbreak that we all go through to get where we want to be in life and sets them to her own personal soundtrack. Mattson also brings wine into the story when she discovers her calling, making the reader incredibly thirsty. I recommend that you give your lady this gift with a bottle of Jordan Vineyard & Winery’s cabernet sauvignon, not only is it delicious but, Lisa Mattson is the Director of Communications there.

The book is available on Amazon in both digital and hard copy formats. Check it out, this gift will be an unexpected and pleasant surprise.

Fine Whisky

Here is a little secret, if you are dating a woman who doesn’t enjoy good whisky than you might not be dating the right lady. More of us eschew Cosmos and Appletinis for smoke and peat than you might think. Give it a try, because there is nothing as sexy as curling up on the couch together for a drink of some serious fine beverage.

Laphroaig 10 Year

One of my favorites is Balvenie where they do a lot of exciting things with barrel finishing. I am a big fan of the Caribbean Cask, where the whisky is finished in rum casks.

Try something from Glenrothes, it isn’t something you can find everywhere and it is worth the hunt. Their 2001 vintage is the hot one right now, but I’d recommend going a little older and trying out something from 1987 or 1994.

Wanting something a bit more intense? Look to Laphroaig for their peat-driven whiskys. From the Islay area of Scotland, whisky from this small island is amongst the richest and most peaty of all Scotch. Look to Laphroaig 10 Year. This whisky is big. If Balvenie Caribbean Cask is a kiss goodnight, Laphroaig 10 Year is a punch in the mouth … in a good way. See the full post »

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Kickstarter Spotlight: Standard Spoon


Standard Bar Spoon

Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Standard Spoon out of San Diego, CA.

A spoon? Like, a bar spoon? Aren’t there already a million of those and haven’t they been around for centuries? Well, yes, they have. The Standard Spoon, however, is different. If you’ve properly stirred a Negroni, Manhattan, or a Martini, you’ll realize that the process of spinning the long-handlded spoon between your fingers isn’t particularly challenging, but it’s something that can be made more efficient … and that’s exactly what the Standard Spoon does. It achieves this by allowing the handle of the spoon and the body of the spoon to spin freely from each other, making stirring a cocktail as effortless as can be.

The spoons are beautifully designed and made of stainless steel, and best of yet, feature a no-questions-asked replacement policy, which will make it attractive to working bartenders.

With 15 days left to go in their Kickstarter campaign, they are currently at 49% of their $15,000 goal. Looking for a new bar spoon? Back their project and help bring their vision to life.

Comments Off on Kickstarter Spotlight: Standard Spoon 02.06.2014 |

Mutineer Magazine Issue 29 Preview


Mutineer Magazine Issue 29

Thirsty Mutineers,

Whether you’re into craft beer, cocktails, wine, or coffee, beverage culture continues to find new ways to amaze us. It’s an endless journey of new adventures, new experiences, new events, new products, and more, and just when you think you’ve reached the peak and it couldn’t get any better, you’ll meet a new friend that starts the whole cycle over again. Luckily we Mutineers keep finding new opportunities to meet new people and make new friends and every city, every event, and every story we write is like taking our first “ah ha!” epiphany sip over and over again. That one sip that made us fall in love with beverage culture in the first place. It can’t get any better than that and as always, we thank you for your steadfast support and accompanying us along on this adventure.

In this issue of Mutineer, we start in Old World Barolo before jumping to New World Buffalo. Along the way we check out three exciting events—Tales of the Cocktail, Bar Convent Berlin, and the Luxardo Cocktail Cup—before finally sitting down to chat with fellow beverage industry publisher Karen Foley. Food? Yes, there’s that too as we dive into a Sam Adams inspired Thanksgiving dinner in this issue’s Hungry Mutineer.

Beyond just having great writing, we are incredibly excited about the creative talents we are able to bring to life in this artistically driven issue. Talents like Dave Stolte, who created the illustration you see above. Like Andy Norsen, whose inspiring pho- tography adorns the cover of this issue and countless other pages. Like Irene Loomis, who left us speechless with her watercolors and illustrations on the Barolo story. Like Rachelle Hacmac, who beautifully shot this issue’s Mutineer Interview and couldn’t have captured it better. Like Phil Jimcosky, whose food photography in “It’s a Samuel Adams Thanksgiving” makes you want to eat the pages. And, last but not least, our very own Creative Director Julie Hadjinian, who is the glue that keeps these pages together.

This Thanksgiving, I know what I am thankful for.


Brian Kropf, Editor-in-Chief

The Winter 2014 Issue of Mutineer Magazine brings you:


Get to know the woman behind Imbibe in this interview with Mutineer Liz Demakos


Travel to the Piemonte region of Italy and learn about Beni di Batasiolo and Barolo, the King of Wines.


Plagued by a reputation for blizzards and a bad football team, Buffalo, NY was once the brawny, belligerent epicenter of beverage mutiny in American history. From frozen grapes to German beer stock, we take a look at how this Rust Belt city is reclaiming its title as a destination for great drink.

The Winter issue also includes:

What People Drink: Simon Majumdar
What People Drink: Lil Bub
Beer Styles: American Wild Ale
Classic Cocktails: Irish Coffee
DIY: Grenadine
+++ A Brief History of the Soda Fountain, Bucheron Cheese, Sake Renegade: It’s Just a Big Misunderstanding!, Wine Steals: Pinot Gris / Pinot Grigio, and much, much, more…

Comments Off on Mutineer Magazine Issue 29 Preview 11.20.2013 |

Hospitality Happy Hour with Becky Merry-Barrango of Visit Napa Valley


Wine country concierges step out of the shadows and into the spotlight with Drink Careers 101 in a new Hospitality Happy Hour series on YouTube. The first round of interviews and videos will be hosted at the private hospitality center at Trinchero Napa Valley, in partnership with the Concierge Alliance of Napa Valley and Sonoma (CANVAS). Series host and fellow concierge, Harris Oranges, will explore with his guests the behind-the-scenes details of how the best hospitality recommendations get made. The seven-episode Hospitality Happy Hour video series will feature interviews with some of the region’s most well connected and influential recommenders.

This week Harris met with Becky Merry-Barrango, VIP Concierge at Visit Napa Valley.

Comments Off on Hospitality Happy Hour with Becky Merry-Barrango of Visit Napa Valley 11.13.2013 |

Hospitality Happy Hour with Laura Arbios of Bardessono


Wine country concierges step out of the shadows and into the spotlight with Drink Careers 101 in a new Hospitality Happy Hour series on YouTube. The first round of interviews and videos will be hosted at the private hospitality center at Trinchero Napa Valley, in partnership with the Concierge Alliance of Napa Valley and Sonoma (CANVAS). Series host and fellow concierge, Harris Oranges, will explore with his guests the behind-the-scenes details of how the best hospitality recommendations get made. The seven-episode Hospitality Happy Hour video series will feature interviews with some of the region’s most well connected and influential recommenders.

This week Harris met with Laura Arbios, Concierge at Bardessono.

Comments Off on Hospitality Happy Hour with Laura Arbios of Bardessono 10.23.2013 |

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