Tips and tricks from wine sales reps on connecting with new buyers, from leveraging winemaker relationships to harnessing data tools. hubs.ly/Q02Pg-230

“Some [wineries] find more open and willing buyers in our target markets abroad than they do, for instance, here in our own state,” says Valerie Venezia-Ross of the New York Wine and Grape Foundation. hubs.ly/Q02PgZ_n0

From a bottled Old Fashioned to a riff on an Espresso Martini in a can, these are RTD cocktails come retailer recommended. hubs.ly/Q02PgZ1X0

Which, if any, new liqueur or other non-vermouth modifier can achieve canonical status behind the bar? hubs.ly/Q02PgVvB0

Is this the era of cocktail inflation? hubs.ly/Q02PgZ190

How Vine Street Imports built a market for new wine categories. hubs.ly/Q02PgVXJ0

“Getting a foot in the door involves a lot of cold calling, and you’re going to have to pound that pavement. Expect about 90 percent rejection, but gather the buyer’s name and ask for the best time to pitch them,” says Ella Parlor. hubs.ly/Q02PgVvz0

“Overall, export provides another sales channel that is less saturated than direct-to-consumer,” says Gina Bianco of the Oregon Wine Board. hubs.ly/Q02PgYNb0

“These small but mighty cans have been consistently a bestseller since we opened in 2020,” says Elemental Spirits’ Kristina Ferdinand speaking of Tip Top Cocktails. hubs.ly/Q02PgZ140

“What we're looking for as bartenders is … something that combines a familiar yet unique flavor and makes it palatable, yet strong enough to stand up in cocktails,” says Abigail Gullo of Loa at the International Hotel. hubs.ly/Q02PgZtJ0

Inflation has cooled but cost of goods and labor remain high; what can bars do to price cocktails fairly? hubs.ly/Q02PgZ260

“One thing I can say about the foundation of Vine Street is that the focus now and [25 years ago] really isn't all that different,” says Aaron Meeker, Vine Street’s national sales manager. hubs.ly/Q02PgZ_k0

“Once you make that initial contact, you often have to follow up two to three times before you close the initial sale,” says Sandra Lee, the owner and VP of regional sales at Badger Bevs LLC in Ridgefield, Connecticut. hubs.ly/Q02Pg-240

What U.S winemakers should know about exporting abroad. hubs.ly/Q02PgYNc0

“We’re in the boom phase; we can’t keep up with all of them that are coming out,” says Ryan Maloney of @juliosliquors1. “The retailer’s trick is to try to pick more winners than losers.” hubs.ly/Q02PgZ3G0

A successful bartender’s ketchup must go with every kind of spirit and flavor profile, even—perhaps especially—inspiring drinks that haven’t been invented yet. hubs.ly/Q02PgZ_v0

How to find the balance between keeping cocktail prices down and maintaining a profit margin in the new economic landscape. hubs.ly/Q02PgZr60

“I think that's what Vine Street does best: storytelling, definitely not risk averse, sometimes taking unnecessary risks with categories or producers that don't necessarily make sense, but ultimately … we're wine lovers,” says Aaron Meeker. hubs.ly/Q02PgZ1V0

Don’t be afraid to embrace technology to land new accounts. “We go by the 80/20 rule of depletions. With thousands of accounts to track and manage each day, using technology helps you grow accounts and not miss opportunities,” says Todd Nelson. hubs.ly/Q02PgZ4y0

How to start exporting abroad as a U.S. winemaker. hubs.ly/Q02PgZ2S0