The Spearhead Group Announces All-Women Ownership Team to Lead Global Expansion in India, Italy and Mexico City

Newly Formed Spearhead Global Women-Owned Founders & Owners include Heather Fritzsche, USA and Global; Patricia Burguete, Mexico; Giovanna Pinna, Italy; and Pooja Sikand, India

FOR IMMEDIATE RELEASE — February 28, 2023 (Yardley, PA) – The Spearhead Group, a global packaging and Physical Brand EnhancementTM company with headquarters in Yardley, Pennsylvania has announced a global expansion led by four women in the USA, Mexico, Italy and India. A certified women- owned business, Spearhead USA is led by Co-founder Heather Fritzsche, CEO, and will be a model for the new independent businesses and their owners: Patricia Burguete, Owner & Founder of Spearhead Mexico, Giovanna Pinna, Owner & Founder of Spearhead Italy and Pooja Sikand, Owner and Founder of Spearhead India. The Spearhead Group has set a global precedent for an all-women ownership team that shares a commitment to promote core values of innovation, sustainability, diversity, equity and inclusion. This newly formed global team of all-women owners and founders is the first of its kind in the packaging industry.

With the announcement, Fritzsche is thrilled to continue supporting new and established women-owned businesses. The Spearhead Group USA has already set an impressive standard through intentional supply chain management: almost 60% of the company’s 2022 purchasing benefitted other women-owned businesses. “I am committed to promoting diverse leadership opportunities and creating equity that gives back,” Fritzsche shares. “Our new team shares a powerful vision to deliver truly innovative packaging solutions while reinforcing a positive company culture defined by sustainability at all levels. Our collective business network aims to create boundless opportunities for mentorship and growth potential. We are continually learning from each other and leveraging years of experience to develop client solutions that span the world.”

Founded in 2018, Spearhead’s international expansion follows a $40 million revenue growth in the spirits and beverage industries within the last five years. The owners of each Spearhead Group company bring an inspiring and fresh approach to the consumer packaging industry:

Heather Fritzsche, CEO & Co-founder, Spearhead USA
With more than 20 years of global packaging expertise and the CEO and Co-founder of The Spearhead Group USA, Heather Fritzsche is a highly valued business partner for some of the world’s foremost beverage and CPG brands. Fritzsche is a recipient of the prestigious 2022 Trusted Adviser Award for outstanding mentorship from WBEC-East, the leading community for women business owners and entrepreneurs. Fritzsche was also named a 2020 Tory Burch Foundation Fellow for best business practices and is a Co-founder of Spearhead Project EarthTM, a new charitable foundation dedicated to eliminating single-use plastics in international waterways.

Patricia Burguete, Owner & Founder, Spearhead Mexico; Head of Global Sustainability Strategies

Patricia Burguete’s lifelong appreciation for artisan craft and design led her to a career in architecture, design, and packaging. As Spearhead’s Head of Sustainability based in Mexico City, she has used her experience in corporate design to develop a network of manufacturing and technology partnerships throughout the country and beyond. In her role as Owner & Founder of Spearhead Mexico, Burguete hopes to promote the work of Mexican people around the world and to ensure everyone knows the phrase “bien hecho en México,” meaning, “well made in Mexico.” Burguete is also the Head of Sustainability at Spearhead USA’s non-profit, Spearhead Project EarthTM, and works with the global team to support the integration of environmentally friendly best practices at every level of corporate life from production to sourcing, freight and charitable giving.

Giovanna Pinna, Owner & Founder, Spearhead Italy
A graduate of the University of Turin in economics and business, Giovanna Pinna has more than two decades of experience in the world of advertising, communications, branding and packaging for international clients. She has worked closely with the Istituto Europeo di Design (IED) in Turin to help cultivate the next generation of creative design talent and manages all aspects of Spearhead’s annual Physical Brand Enhancement (PBE) AwardsTM to identify emerging talent and share cutting-edge ideas in the packaging industry. As Owner & Founder of Spearhead Italy, Pinna aims to apply her expertise to offer simplified, sustainable solutions to European and global clients shaped by the defining influence of Italian design.

Pooja Sikand, Owner & Founder, Spearhead India

Based in New Delhi, Pooja Sikand is an operations and production design expert with more than 20 years of experience in delivering solutions for global brands, both within the Indian market and the larger Asia- Pacific region. Her operational acumen, combined with strong skills throughout the supply chain, logistics and finance, make her an invaluable asset to Spearhead’s leadership team. In her new role as Owner & Founder of Spearhead India, Sikand will lead product design, development and supply chain management for Spearhead in the Asia-Pacific region.

To request more information or interviews, please contact Claire Martin (claire@gregoryvine.com) or Samantha Rissling (samantha@gregoryvine.com).

About The Spearhead Group USA

A global leader in innovation in the packaging industry and a proprietary process called Physical Brand EnhancementsTM, The Spearhead Group USA was founded in 2018 by Heather Fritzsche, CEO, and Robert Catalano, Chief Innovation Officer. The Spearhead team brings more than 50 years of collective experience enriched by Pioneer Partners around the world. The result: a proprietary packaging process and unparalleled relationships that ensure the execution of high-value business and brand-building goals for each client. Headquartered in Pennsylvania, The Spearhead Group USA manages client-facing Packaging Innovation Centers in Louisville and Yardley and supports additional independently owned companies in Mexico, China, India and Italy. The Spearhead Group is certified by the Women’s Business Enterprise National Council (WBENC) and is a member of Women of the Vine & Spirits. The company also funds Spearhead Project EarthTM, an independent non-profit foundation founded to support the environmental protection of international waterways. Find out more: thespearheadgroup.com and @thespearheadgroupinc (LinkedIn and Instagram).

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The Spearhead Group Announces Bottle2Bag™ Sustainable Packaging Program

Food, spirits, and beverage clients can reduce environmental impact and realize new savings.

The Spearhead Group, a global packaging company focused on sustainability, is launching Bottle2Bag™, a luxury textile bag solution made from recycled plastic bottles. Through an innovative production process, Bottle2Bag converts used plastic bottles (rPET) into luxury textiles to make premium product bags for clients.

“The addition of Bottle2Bag to our offerings dramatically increases the sustainable textile packaging options available for brands,” says Heather Fritzsche, CEO and Co-founder of The Spearhead Group. “Spirits, food, and beverage brands rely on custom textile bags to create strong packaging statements that reinforce brand identity. Bottle2Bag is a win-win for high-volume clients seeking to sustainably secure their long-term packaging needs at the most affordable prices. We are so proud to deliver on our promise to Spearhead’s core values of ‘Sustainability and Diversity’ with this new offering.”

The Spearhead Group has managed a vertically integrated textile bag assembly production facility for many years. The latest addition of rPET fabrication allows Spearhead to offer one of the largest and most affordable sustainable textile options on the market today. Bottle2Bag is unique in the industry because the fabrics are directly woven onsite from rPET without the need for a separate fabric supplier, greatly increasing the traceability and uniformity of the end product. Bottle2Bag enables heightened quality control, texture, and color consistency, delivering a breakthrough solution for clients to work with recycled materials. The Spearhead Group is currently working with various spirits clients to implement Bottle2Bag solutions that maximize sustainability and brand impact.

Spearhead predicts that switching to this rPET material for a year could save about 1,700 tons of CO2 emissions and 60 million water bottles from going into the landfill (about 30,000 cubic yards of saved landfill), and up to 16,300 barrels of oil overall.

To receive more information about The Spearhead Group and to request interviews, please reach out to Samantha Rissling (samantha@gregoryvine.com) or Claire Martin (claire@gregoryvine.com).

About The Spearhead Group

A leader in packaging innovation and sustainable solutions for food, spirits, and beverage brands, The Spearhead Group delivers customized packaging from creative brand design to manufacturing through Physical Brand Enhancements™ that enable clients to stand apart from the competition. Founded in 2018 by Heather Fritzsche, CEO, and Robert Catalano, Chief Innovation Officer, the Spearhead team brings more than 50 years of collective experience enriched by Pioneer Partners around the world. The result: a proprietary packaging process and unparalleled relationships that ensure the execution of high-value business and brand-building goals for each client. Headquartered in Pennsylvania, The Spearhead Group manages client-facing Packaging Innovation Centers in Louisville, Kentucky and Yardley, Pennsylvania with additional operations in Mexico and China. The Spearhead Group is certified by the Women’s Business Enterprise National Council (WBENC) and is a member of Women of the Vine & Spirits. The company also funds Spearhead Project Earth™, an independent non-profit foundation founded to support the environmental protection of global waterways. Find out more at thespearheadgroup.com and on LinkedIn or Instagram.

Giesen Group Introduces Giesen 0% Riesling to World's Leading Premium Non-Alcoholic Range

Giesen 0% range extension follows strong U.S. consumer demand for New Zealand 0% Sauvignon Blanc, Pinot Grigio, Premium Red and Rosé

BLENHEIM, NEW ZEALAND, NOVEMBER 01, 2022 - Giesen 0% of New Zealand, the global premium brand leader in alcohol-removed wines, has announced the release of Giesen 0% New Zealand Riesling, the newest addition to their popular non-alcoholic range. Giesen 0% Riesling offers mindful wine drinkers a lower-calorie, non-alcoholic option with less than 0.5% alcohol per volume, no added sugars, and 33 calories per 5 Oz standard serving (as compared to Giesen 10.5% Riesling). Giesen Group’s extension to their premium non-alcoholic range follows the successful launch of the world’s first alcohol-removed New Zealand Sauvignon Blanc in 2020, and the introduction of Giesen 0% Pinot Grigio, Premium Red and Rosé in spring 2022.

Giesen 0% is a benchmark for quality in the rising non-alcoholic beverage sector and was just named a 2022 Impact Hot Prospect Brand in recognition of notable sales growth in the U.S. The strong sales performance highlights the emergence of the ‘sober curious’ movement driven by consumers seeking quality alcohol-removed wines to match healthy lifestyle preferences.

“Giesen 0% Riesling is a response to overwhelming customer feedback to add this popular, food-friendly varietal to our core range”, says Duncan Shouler, Giesen Group Chief Winemaker. “Our new Riesling is my personal favorite from the Giesen non-alcoholic range. The fruit is sourced from Marlborough and Waipara, with Marlborough’s signature bright, citrus flavor and Waipara florals at the forefront. Riesling is such an expressive variety, and we’re able to preserve its vibrant aromatic character through our gentle alcohol removal process.”

The new Giesen 0% New Zealand Riesling features notes of lime, citrus blossom, and elderflower on the nose. The palate offers lively and refreshing Riesling character with zingy lime, ripe mandarin, and delicious sweetness, all balanced by crisp acidity to appeal to wine lovers and sommeliers seeking food-friendly pairings.

Shouler believes Giesen 0% Riesling is the closest version to its full-strength counterpart, Giesen New Zealand Riesling. The process for making Giesen 0% alcohol-removed wines begins with a full-strength Giesen wine as a base. This ensures that the final wine has the aroma and flavors expected of the full-strength equivalent. Then, through advanced spinning cone technology – which allows for gentle alcohol extraction through low-temperature, vacuum steam distillation – the aroma is first removed from the wine, followed by the alcohol. The Giesen team then blends the alcohol-removed wine, aroma essence, and a touch of grape juice to round it out.

Available as of November 2022, the suggested retail price for Giesen 0% New Zealand Riesling is $15.99. Giesen 0% wines are exclusively imported by Pacific Highway Wines & Spirits, the 2022 winner of “Importer of the Year” by Wine Enthusiast’s Wine Star Awards. Giesen 0% Riesling is recommended as an aperitif and offers a classic varietal structure to pair with complex dishes. Bartenders have also developed a range of non-alcoholic cocktails, such as the Riesling 0% Mojito, as a lively alternative to full-strength drinks.

For more information about Giesen 0%, including samples and interview requests with Chief Winemaker Duncan Shouler, please contact Katherine Dolecki, Elodi Bodamer, or Helen Gregory at Gregory + Vine.

Photos for editorial use are available for download here.

About Giesen Group

Founded by brothers Theo, Alex, and Marcel in 1981, family owned Giesen Group of New Zealand has been an industry leader for nearly four decades. With an uncompromising drive for quality and a strong culture of innovation, the brothers' investment in their people, vineyards, and dynamic portfolio of wines has resonated with consumers worldwide. Based in Marlborough, the Giesen family produces wine to be enjoyed at every occasion, from their highly awarded organic Clayvin Single Vineyard wines to the widely successful Giesen Estate wines and Giesen 0% range. Inspired by today's preference for mindful drinking and flavorful choices, Giesen 0% is the world's leading premium range of alcohol-removed wines including New Zealand Sauvignon Blanc, Pinot Grigio, Rosé, Riesling and Premium Red Blend. For more information on Giesen Group, please visit http://www.giesenwines.com.

About Spinning Cone

Giesen Group is a pioneer in the non-alcohol wine category, having introduced the world's first alcohol-removed New Zealand Sauvignon Blanc – Giesen 0% – in early 2020. Today, Giesen Group is leading the category investment as the first New Zealand winery to own a spinning cone unit, allowing for winemaking innovation, varietal trials and ultimate quality control. Representing an investment of over $2 million, the Giesen Group spinning cone machine gently distills wine into three layers: aroma, alcohol and body. Leaving the alcohol aside, the distinctive aroma is combined with the body of the wine to create 0% alcohol wine with as many recognizable varietal characteristics as possible. All Giesen 0% wines contain no more than 0.5% alcohol/volume, the level required for non-alcoholic beverages (comparable to the amount of alcohol that naturally occurs in fruit juice).

The Spearhead Group Launches Spearhead Project Earth™, a Not-For-Profit Dedicated to Giving Back to the Global Community

First clean-up project is underway on Burlington Island in the Delaware waterway.

YARDLEY, PA. (PRWEB) OCTOBER 27, 2022 - The Spearhead Group, a global packaging and innovation company with headquarters in Yardley, PA, has launched Spearhead Project Earth™, an independent non-profit foundation created to align with the company’s long-term sustainability commitment. As a first initiative, Spearhead Project Earth is overseeing an ongoing clean-up and environmental education campaign on Burlington Island, New Jersey in the Delaware River. The project focuses on reducing the negative impact of single-use plastics in rivers, oceans, and waterways, a goal that The Spearhead Group is also committed to in their global business practice.Per Robert Catalano, Chief Innovation Officer/Co-Founder of The Spearhead Group: “We are determined to act together to restore the integrity and beauty of this landmark site for all of us who value the Delaware River, Burlington Island and our responsibility to preserve international waterways. Plastic items trapped on island shores can easily reach the ocean. We’ve launched Spearhead Project Earth to act on our company’s core mission to place sustainability first, locally and globally.”The Burlington Island clean-up encompasses waste removal from the surface of the uninhabited 400-acre island and four miles of shoreline. This island has a rich history, dating back to settlements by the indigenous peoples of the area and later, as an active river trading post. As a first phase, Spearhead Project Earth™ has partnered with local government authorities and native peoples to create an action plan to restore Burlington Island’s legacy, including community education initiatives that focus on reducing the negative impact of microplastics. Supported 100% by The Spearhead Group, the newly formed not-for-profit is finalizing infrastructure and planning on the island to enable volunteers to participate in weekly clean-up efforts as of 2023.“At The Spearhead Group we believe that reducing plastic from packaging design and production is a core value,” shares Catalano. “In keeping with our corporate mission, we feel there is much more we can do to remove consumer plastics from our waterways while driving education efforts with lasting impact on our environment.”Spearhead Project Earth is seeking volunteers for the next phase of the Burlington Island project in 2023. Project leaders at The Spearhead Group include: Patricia Burguete, Head of Global Sustainability Strategies; Heather Fritzsche, Co-Founder & CEO; and Robert Catalano, Chief Innovation Officer & Co-Founder.

Spearhead Project Earth™, an independent non-profit foundation, is 100% funded by The Spearhead Group Inc., a certified Women’s Business Enterprise (WBE) based in Yardley, PA, with offices in Louisville, Mexico City and China. Find out more: thespearheadgroup.com and @thespearheadgroupinc (LinkedIn and Instagram). To receive more information about Spearhead Project Earth and to request interviews, please reach out to Samantha Rissling (samantha@gregoryvine.com) or Helen Gregory (helen@gregoryvine.com).

The Albariño Wines Of Rías Baixas Headline Season Four Of America’S #1 Wine Show, “V Is For Vino”

D.O. RIAS BAIXAS, SPAIN (PRWEB) JUNE 28, 2022 - Directed and hosted by Anter on location in Rias Baixas, viewers will take a journey to discover the people, history and culture behind the food and wines of this coastal Atlantic region. Along the way, Anter visits several wineries dedicated to the world-famous Albariño grape, including: Martín Códax, Fillaboa, Granbazán and Valmiñor. Each winery has a unique story to tell, spanning many generations of family growers, all with a shared passion for Albariño.

Known for elegant white wines that compete with the world’s best, Rías Baixas (pronounced REE-ahs BI-shas) occupies a cool, green corridor of northwest Spain on the Atlantic coast. Albarino thrives here, creating a popular wine style that is crisp, light, and refreshing with hints of sea spray, minerality and well-balanced acidity. The episode also highlights Galicia’s lively food scene and the versatility of Albariño with many types of cuisine, including local seafood dishes and classic tapas like olives, Marcona almonds and Jamón Serrano.

A true destination for travelers to Spain, Rías Baixas is the country’s leading white wine region with the US as its top global export market. For a taste of Rías Baixas at home, V is for Vino is a true gateway to the region with original footage, and fun topics that will appeal to wine lovers or seasoned sommeliers.

"I couldn't believe the diversity of the region," says Vince, host and producer of the show. "I went in thinking Albariño was a straightforward wine but left with the knowledge that Albariño from Rías Baixas is truly one of the most versatile wines out there. I had lean, crisp, salient styles but also rich lees-aged styles. I had young vibrant wines, but also oak-aged wines that aged wonderfully! And I had lean citrus-driven wines from cooler climates to tropical-flavored wines from the warmer areas. If you combine that with the absurd amount of fresh seafood in the region and the lush green Celtic landscapes, you end up with one of the most picturesque, and truly unique episodes we've ever done."

The Albarino from Rías Baixas episode “V is for Vino” season 4 launches on July 1 on YouTube at V is for Vino Wine Show. The featured wines are available for purchase to enliven your tasting journey to the region. Want to learn more about the Albariño wines of Rías Baixas? Visit Rías Baixas Wines and say “Salud” to summer!

About D.O. Rías Baixas

Denomination of Origin (D.O.) Rías Baixas is renowned for the Albariño grape, an indigenous variety that produces some of the world’s foremost white wines. Located in the Galicia region of northwestern Spain, the D.O. was formally established in 1988. Albariño has always been the flagship of this coastal Atlantic region. In Rías Baixas’ unique climate, Albariño shares the same mineral-rich soils and cool climate as the world’s leading white wine regions, including Loire Valley, New Zealand and the Rhine. The USA is Rías Baixas most important export market and demand continues to grow. Click here for more information about the Albariño wines from Rías Baixas and follow us on Instagram at @riasbaixaswines.

About V is for VINO

V is for Vino, America’s #1 Wine Show, is your window into the wine world through travel, food, and culture! In each episode, your host and certified sommelier Vince takes you to a different wine region to explore its people and history, taste the wine and meet the winemakers, and cook delicious food pairings in a local restaurant. Vince breaks down wine topics in fun and easy-to-understand ways, helpful to anyone wanting to learn - from your casual wine drinker to more serious wine studying professionals. The show is now the highest-rated wine show on Amazon Prime and has been featured on Fox, CBS, Decanter, Somm Journal, and Forbes. Grab a glass and get ready to watch, learn and drink - welcome to V is for Vino! Click here to watch episodes on visforvino.com and follow on Instagram @visforvino.

G+V Named U.S. Agency for Bordeaux Region

The Conseil Interprofessionnel du Vin de Bordeaux (CIVB) has announced Gregory + Vine as the public relations and education agency of record for the region beginning this year and continuing through 2022. Gregory + Vine will support public relations and education campaigns for the CIVB – the governing body that represents the region’s winemakers, merchants, and brokers – as well as The Bordeaux Wine School. The partnership will encompass a dynamic messaging campaign focused on the approachability and broad range of Bordeaux wines today, including the region’s significant commitment to sustainability, women in winemaking and next generation winemakers.

“We are thrilled to represent France’s premier winemaking region in the US,” says Helen Gregory, Founder and President of Gregory + Vine. “Our campaign is about the people, winemakers and négociants/wine merchants behind today’s Bordeaux. We are excited to share their stories and support increased awareness of the region’s incredible range of wine.”

Media who are interested in receiving news and updates from the CIVB and The Bordeaux Wine School are invited to contact Helen Gregory (helen@gregoryvine.com), Trish Heywood (trish@gregoryvine.com) or Emma Mrkonic (emma@gregoryvine.com).

Bordeaux Wine Council (C.I.V.B.) was created by the French Law dated August 18, 1948. It unites representatives from the three families in the Bordeaux wine industry: winegrowers, merchants and traders. The CIVB’s 4 missions:

• Marketing mission: position Bordeaux wines as the brand of reference, create a strong bond between consumers and the Bordeaux brand, recruit new, younger consumers and ensure their loyalty.

• Technical mission: build knowledge, protect the quality of Bordeaux wines and anticipate new requirements related to environmental and food safety regulations.

• Economic mission: provide intelligence on production, the market, the environment and sale of Bordeaux wines around the world.

• The industry’s general interests: protect the terroirs, fight counterfeiting, develop wine tourism.

The Proper Way to Pour Cider

Asturias, Spain

Discovering Cider Traditions in Asturias, Spain

Recently, Gregory+Vine Director Natasja found herself with the unexpected opportunity to explore Asturias, Spain and the coastal city of Gijon. While visiting, Natasja was struck by the incredible cider culture of the region.

The provinces of Asturias, Galicia, Cantabria, and Basque Country sit on the northwest coast of Spain - nicknamed “Green Spain” - and are marked by lush landscapes that cascade into the Cantabric Sea and the Atlantic Ocean. Asturias is just east of Galicia and has a similar climate, but much more of a mountainous geography. 

Where Asturians set themselves apart is through their love for cider, which is the drink of choice and goes hand-in-hand with the region’s social and culinary traditions. There are three types of cider produced in Asturias: “sidra natural” (traditional), filtered, and sparkling. The most popular - sidra natural - is dry, has crisp acidity and usually around 6% alcohol. It is bottled unfiltered, and must be aerated as it is served to coax out all of its expressiveness - a process called “escanciado.”

You would never grasp the proper cider-pouring technique from just a photo. Below is a video that shows just how it’s done at Sidreria El Furacu in Villaviciosa.

Your aim better be good as this is when the (messy!) fun begins. A thin rivulet of cider is poured from high overhead and caught in an angled glass below. The designated drinker is meant to quickly down the frothy sip, dumping any remaining drops and sediment into buckets on the floor.

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Taverns and restaurants in Asturias are set up for this cider-pouring ritual, making for a very interactive, social experience. Alternatively, some fine restaurants in Asturias offer tableside cider dispensers that aerate and dispense cider at the touch of a button, like the one at MamáGuaja restaurant in Gijón, Spain.

Today, most cider is produced with the Denominacion de Origen Protegida Sidra de Asturias seal, which denotes quality, character, and inclusion of 76 approved apple varieties. According to Turismo Asturias, over 40 million bottles of cider are produced annually, most of which is consumed within Spain. When traveling to Asturian cities such as Gijón, Villaviciosa, Nava and Siero, cider is omnipresent: you can find it in restaurants, cider taverns (“sidrerias”), and cider mills (“lagares”), where typical gastronomic parties known as espichas are commonly held.

If you are curious about Asturian cider, visit sidradeesturias.es to learn more.

Natasja is a Director at Gregory+Vine and splits her time between Madrid, New York, and Kansas City. A judge for the European Tasters Guild, Natasja is fluent in Spanish, French, and Italian and heads up agency mentorship and key accounts in Europe and South America.

AS FEATURED IN: IN Kansas City

Holiday Gift Ideas For KC Spirits Lovers From Cocktail Expert Helen Gregory

Article by: Katy Schamberger – Staff Writer, IN Kansas City

You know what’s worth celebrating this holiday season? Kansas City’s incredible—and to some, unexpected—cocktail scene.

Take it from an expert. Helen Gregory, a founding partner of Gregory + Vine, a New York and KC-based branding and strategic communications agency that specializes in global wine, food, spirits and lifestyle has visited with top makers and bars around the world. She made the move to Kansas City in 2014 and what she’s seeing has her excited not only for what’s happening, but also what’s to come.

“The spirits scene is really pushing the boundaries,” she says. “There’s so much here to feel good about.”

Gregory divides her time between offices in Kansas City, New York and Europe. Yet as she continues to watch Kansas City’s cocktail scene evolve, she’s noticed that local establishments and products are on par with the best anywhere.

“We’re very privileged to live in a city where bar talent, Chefs and hospitality have come together,” she says. “This isn’t true in a lot of places. We live in a very creative city with access to high-end ingredients, and as a result, people take chances. It’s a great time to be here.”

Why not tap into that creativity and talent as you’re planning holiday gifts? Whether you’re buying for a spirits novice or a cocktail connoisseur, Kansas City has no shortage of expertly made and thoughtfully curated products that will delight the lucky recipient. If you’re in need of a shot of gifting inspiration (no pun intended!), Gregory has several recommendations to help guide your shopping.

Create lasting memories with an experience

“When you think about a gift, it doesn’t have to be a thing,” Gregory says. “Cocktails are best shared and people crave new experiences, especially in spirits where so many of us are still learning. In Kansas City, you can have a different cocktail experience every night.”

Gregory recommends gathering a group of friends for an introduction to Kansas City’s drinks scene. Some of her top spots include The Monarch Bar, where she recommends trying something new from the award-winning menu—“the cocktail list is extremely diverse, from classics to the wildly creative and fun” she says. Gregory loves the timeless yet experimental vibe of Manifesto, and The Hey! Hey! Club, a newcomer to the scene located in the new J. Rieger & Co. distillery. “The Hey! Hey! offers a first-class cocktail experience that celebrates the best of KC tradition and today,” she notes. “It would stand out as a great bar anywhere, and just happens to be in a working distillery.”

Read Full Story

– Article by: Katy Schamberger – Staff Writer, IN Kansas City

Helen Gregory is a founding partner of Gregory + Vine, a New York-based branding and strategic communications agency that has an office in Kansas City.

All About Bottled-in-Bond

Happy Repeal Day!

December 5th officially marks the anniversary of Prohibition Repeal Day -  the day the sale and consumption of alcohol once again became legal with the end of Prohibition. To mark the occasion, we’re looking at a historic labelling term that is staging a modern comeback: Bottled-in-Bond.

Bottled-in-Bond is an increasingly popular designation that whiskey drinkers are likely to see more than ever. If you’re wondering what it means, Bottled-in-Bond is a legal classification reserved for products made in one distillation season (January–June or July–December). They must be aged a minimum of four years and bottled at 100 proof (50% ABV). The label must also include the distillery where the spirit was made and bottled.

The term dates back to the Bottled-in-Bond Act of 1897, a federal statute that addressed the widespread practice of adulteration (with decidedly non-whiskey ingredients like iodine, tobacco, turpentine, and ammonia). During the Prohibition era, the contents of spirits became even less controlled, as opportunists recklessly cut their spirits with the cheapest (and sometimes toxic) ingredients.

Bottled-in-Bond Labels

A legal labeling classification for whisky that indicates quality. Released this year, Remus Volstead Reserve Straight Bourbon Whiskey is bottled-in-bond from 2005, 14-year aged Bourbons. The name commemorates the 100th year anniversary of the start of Prohibition under the Volstead Act.

Luckily, since the repeal of the Volstead Act on December 5, 1933, the American whiskey industry has cleaned up its act. Today, the resurgence of the Bottled-in-Bond term is an indication of how far quality whiskey-making has come, often with a nod to its historical origins. Next time you’re looking for an extra special whiskey or Bourbon that commemorates the Prohibition era, look for Bottled-in-Bond on the label.

Our agency footprint expands north...to Canada!

Montréal, Canada

Agency Road Tour to Montréal, Toronto & Vancouver

This fall, Managing Director and dipWSET Trish Heywood organized an inaugural series of Spanish wine education seminars for leading trade and media in Canada. A native of Vancouver, Trish designed our first three-city tour of Montréal, Toronto and Vancouver as a Master Class on the wine region of Rías Baixas. Local partners David Lawrason of Wine Align, Quebec’s first Master Sommelier Elyse Lambert and Somm360 brought invaluable expertise to the campaign, with over 120 top sommeliers, retailers, wine educators and media in attendance.

Wines from Spain are increasingly popular with Canadian wine consumers. According to the Observatorio Español del Mercado del Vino (OeMv), demand for Spanish wines grew 17% in the first half of 2019, far outperforming the flat category growth rate. In response, Canadian restaurants and retailers are rapidly expanding their Spanish offerings at all price points, making our experiential tour of Spain’s celebrated Albariño wines particularly timely.

As Canada emerges as an increasingly important player in Spanish wine imports and beyond, we look forward to offering more brand-building support to our clients across the country.

To learn more about Gregory + Vine, click here or email trish@gregoryvine.com. 

Canadian Wine Masters

M.S. Elyse Lambert leads an Albariño Master Class with Gregory + Vine in Montréal, Canada (Fall 2019).

AS FEATURED IN: Kansas City Business Journal

Hire another manager, or pay for PR services?

Cover Story: Is PR the secret ingredient to restaurants' success?

With fierce competition, marketing has become even more important for restaurants — from managing online reviews to crafting a consistent message across social media platforms. Get marketing wrong, and it can be the end for a restaurant.

“I think it’s one of the reasons that even some really great hospitality programs don’t succeed — because consumers don’t get the brand. They don’t get the message,” said Helen Gregory, a founding partner of Gregory+Vine, a New York-based branding and strategic communications agency that has a Kansas City office. 

One common mistake is not starting a communications plan far enough in advance. Ideally, restaurants should start crafting a messaging strategy at least four to six months before opening. Not only does it create a clear brand for consumers, it helps employees throughout the organization deliver on-point messaging.

“Relaunching and reimagining a brand is more difficult than launching it correctly to begin with,” Gregory said. “Like anything, if you have a long runway, you have a stronger chance of nailing that landing.”

Another stumbling block is delivering brand messaging across social media platforms, marketing materials and a restaurant’s website. And it must be consistent, she said. 

“It’s really important that restaurants be aware of marketing and appoint somebody on their team to be responsible for ensuring there’s full integration of every channel and that they’re taking advantage of every opportunity,” Gregory said. 

However, restaurants don’t need to be on every social media platform, she said. They should choose the ones that make the most sense for the business and the ones that realistically can be updated regularly.

Read Full Cover Story

– Article by: Leslie Collins  – Staff Writer, Kansas City Business Journal

Helen Gregory is a founding partner of Gregory + Vine, a New York-based branding and strategic communications agency that has an office in Kansas City.

Welcoming Pets

It’s been almost 20 years since I first founded our agency in Brooklyn – and it’s taken almost that long to welcome our pets to the office. It’s not that we don’t love animals, actually, quite the opposite. Almost every member of the staff has a dog or cat, including my bulldog, Otis, and Nunu, a chocolate lab. Our digital manager brought her shepherd rescue, Ross to work one day, and he’s been a frequent visitor ever since. It turns out we were always pet-friendly; now we have an actual pet to test this all out.

Having a dog in the office is a natural fit for most of us; they’re happy, playful, and always up for a meeting. And, they’re great for our health: researchers at the University of Missouri-Columbia found that humans who petted a dog for 15–30 minutes during a study experienced approximately a 10 percent drop in blood pressure. Just one of many studies that have found a correlation with wellness, increased productivity and employee retention.  

Our pets inspired us to launch a charitable rescue drive two weeks ago – the photos we shared at #GVLovesPets were the most popular Gregory + Vine social push to date. It turns out we are not alone in our love of pets – and together with our social friends we raised $1,000 for Wayside Waifs in KC and Bideawee Cat rescue in New York in honor of National Pet Day (April 11). The overwhelming response, both analytical and feel-good to this short campaign helped us improve the lives of animals in need and filled our office with joy (and dog hair). Follow the instagram story.

We know that there are boundaries to all this tail-wagging. We’re making allowances for a colleague who isn’t as into this as the rest of us. No judgments there – we’ve worked out ways to manage pet-free zones and schedules, and are prepared to reverse policy for future colleagues that suffer from allergies or a phobia. As with any new policy the best way to clear the air has been to talk about it. We’re not sure what the future will hold, but well-behaved, respectful pets (that are up to date on all their shots) are currently as welcome as their owners. We’d love to hear your stories and tips. Even better share a photo at #GVLovesPets – and learn a little about the amazing people and pets of Gregory + Vine.

2018 Summer Fancy Food Show Tasting Trends

By Stef Schwalb

This past July, at the Jacob Javits Center in New York City, the 2018 Summer Fancy Food Show – owned and produced by the Specialty Food Association (SFA) – was in full force when it came to innovative and enticing new products from companies committed to taking the category next level.

With more than 30,000 estimated attendees and 2,400-plus companies exhibiting, the three-day extravaganza (which took place from June 30 to July 2) covered the specialty food industry from soup to nuts. The exhibitor list featured 1,300 companies from the United States, including Hawaii, Louisiana, New York and Vermont, among others, in addition to over 1,100 exhibitors from 54 countries, including France, Israel, Italy, Spain and more. This year, Greece served as the event partner country.

The show, which has been taking place since its inception in 1954, is currently “the largest marketplace devoted to exclusively specialty foods and beverages in North America.” Past events have helped launch several well-known industry brands including Ben & Jerry’s, Honest Tea and Popchips, and 2018 is bound to introduce the next generation of superstars now. From exotic flavors and spices being used in everyday foods and the “it” ingredients employed in a number of edible iterations, to sparkling beverages and upcycled products, inspiration was found at booths all throughout the 365,000-square-foot space.

Among the special exhibits and events, attendees – which consisted primarily of top professionals from specialty food service, local markets, restaurants and retailers – were able to check out industry newcomers at the “New Brands on the Shelf” pavilion; the sofi™ Awards Showcases for Outstanding Specialty Foods of the Year; the Incubator Village; What’s New, What’s Hot Showcases; the Hall of Fame and Lifetime Achievement Awards Ceremony; and the sofi™ Awards Product of the Year announcement.

There was also Front Burner: A Food Service Pitch Competition, where three exhibitors pitched their products to a panel of specialty food buyers, and Business Builders 1-to-1, a customized matchmaking program for exhibitors to present to potential buyers in pre-arranged meetings. As is tradition each year, exhibitors continued to give back by donating thousands of pounds of food to the Specialty Food Foundation, which donates them to the Summer Fancy Food Show’s charity of choice, City Harvest.

According to the Special Food Foundation, total U.S. sales in specialty foods hit $140.3 billion in 2017 – up from 11 percent since 2015. The largest categories within that figure are cheese and plant-based cheese; frozen and refrigerated meat, poultry and seafood; and chips, pretzels and snacks.

The most rapid-growing categories within retail between 2015 and 2017 include frozen desserts; refrigerated entrees and yogurt and kefir. For 2018, a walk on the show floor presented several themes and products that continued to pop up throughout all three days. Sparkling and functional beverages, based on the SFA research, are expanding more quickly in market than food categories. This includes juices, water, teas, plant protein milk, craft cocktail mixers and alternatives, wellness shots and an assortment of healthy tonics and elixirs.

Specialty Beverages

Kombucha is still on the scene, and watermelon-infused drinks seem to be found in almost every beverage booth we found. Three crave-worthy finds included Caskai Sparkling Cascara Infusion from Austria made of the dried husk of the coffee cherry (cascara) – a superfood low in calories and sugar and created by upcycling a byproduct of coffee processing; Barcoop Bevy All Natural Cocktail Mixers, which comes in several succulent flavors including Agua Caliente Spicy Strawberry Margarita and Cucumber Mojito (a 2018 sofi™ Awards New Product Winner); and Eliya Pure Organic King Coconut Water, which is hand-harvested, gluten free, non-GMO with no added sugar and hails solely from Sri Lanka.

For coffee lovers, Forto Coffee Shots – ready to drink, organic, high-energy cold brew – are a dream come true for those needing a caffeine kick anywhere, anytime (and the Hershey’s Chocolate Latte is heavenly). Tea isn’t taking a back seat either as infusions appeared in everything from snack bars and chocolate to ice cream and maple syrup.

In the Incubator Village, Ginjan – an organic, non-GMO juice based on a traditional West African recipe – hits the spot combining filtered water, fresh ginger, cold-pressed pineapple and lemon juices, vanilla and anise extracts, and cane sugar. Interestingly enough, the 2018 sofi™ Award for Product of the Year went to The Bitter Housewife Cardamom Bitters from Improper Goods, which also won the coveted gold sofi™ Award. It is the first year this type of product took home the grand prize – signaling that the category is definitely coming front and center.

Specialty Foods

Moving on to food, cauliflower seems to have stepped up as the “new kale” with everything from hummus and wraps to pretzels and baking mixes using the cruciferous veggie as an integral ingredient. Quinoa continues to reign supreme as part of several treats and eats that are seriously slaying in flavor such as Undercover Quinoa Crispy Quinoa Snacks (the dark chocolate and sea salt is to die for!).

The range of sumptuous snacks from dried chickpeas to gourmet popcorn, crunchy cheese and rice bites was a bit overwhelming, but for portable products designed for on-the-go, meat/performance bars, bites, steak strips, pork cracklings and rinds by Epic were definitely Grade A as gluten-free, high in nutrients, low in sugar, 100 percent grass-fed options.

Vegetable enthusiasts will be glad to see Pan’s Mushroom Jerkymaking its mark, in addition to a veggie-based ice cream called Peekaboo (the Mint Chocolate Chunk with Spinach was a palate-pleasing surprise). Organic, gluten-free and non-GMO remain top of mind in a host of products, but what left the largest impression was the wealth of sauces, spices, spreads and syrups on display.

Condiments are becoming really cool! From seaweed sprinkles and kelp purée from Ocean’s Balance of Maine on the main show floor, to Brooklyn-based Masala Mama Foods with all natural Indian simmer sauces of Tikka Masala, Vindaloo and Coconut Curry in the Incubator Village, booths were showcasing strong in this category. Seasonings and rubs from The Spice Lab showcased some seriously innovative flavors, in addition to Bee Seasonal sustainably sourced, organic and deliciously decadent honeys.

Food bowls, frozen appetizers and entrees of the healthy persuasion continue to proliferate as well. For those with a sweet tooth, all-natural non-GMO Spread Delights was indeed a delight – not just in its tasty flavors of Chocolate Hazelnut, Almond and Raspberry Jam – but also in its ease of use with no knife needed and no kneading. Items such as avocado oil vegan mayo, delectable organic dips, crunchy coconut bites and superfood bars rounded out the experience.

Although more space could be definitely devoted to numerous other products and services that inspired us both from at home in the U.S. and abroad, we may have to revisit them next year when our appetite finally returns.

(As Featured in Food & Drink Magazine)

MW Symposium in Rioja: Microbiomes, Fraud and Fiesta!

If you felt the earth shift on its axis in mid-June, it’s because there was a lot of wine heavy-weights in one place for four days. Every four years, the Institute of Masters of Wine gathers its members to take a broad look at the world of wine. La Rioja, Spain was chosen to host the 9th International Symposium in June, with the theme “Living Wine.” Over 450 MWs, MW candidates and other wine professionals attended seminars and tastings that addressed topics such as vineyard microbiomes, discovering new terroirs throughout the world, battling wine fraud, climate change, or how to curate an adaptive wine business.

One might feel a little intimidated. Though seeing red wine stains on clothing was a great equalizer. A few F-bombs sprinkled into the sessions also served to deflate the balloon of pretentiousness.

Common threads emerged throughout all the sessions, indicating what is on the mind of these influencers. For instance, authenticity is a buzzword that everyone hates, but the underlying concept is top of mind for everyone. Knowing the producer and the terroir that the wine comes from is important to avoid homogeneity, and to increase the value of the wines from people who are fighting to maintain diversity and character in this global market. For technical experts, diversity is the way viticulture and winemaking will continue to be viable in the face of climate change. And for the upcoming generations of consumers across the world (Ok, Millenials), experimenting with varieties and origins will keep them engaged with wine − in spite of stiff competition from craft beer and spirits.

Another hot topic across the different sessions was natural wines and how to define them. Wine experts from all sectors have yet to come up with common criteria to classify natural wine. While many producers are applying sustainable - if not organic - practices in the vineyards, definitions of what constitutes natural or organic vinification are still hotly debated. Orthodox practitioners insist that no sulphur dioxide should be used during winemaking, while realists maintain that small doses are necessary protect the integrity of the wine and do not contradict natural principals. Panelists in the “Somms Like it Hot” seminar confirmed that consumers are interested in natural wines, but have no clue what it really means. The sommeliers main concern is that the wine bottle they open doesn’t smell like a stable and have things floating in it…something that is not currently guaranteed in their eyes. Legendary Burgundy winemaker Dominque Lafon summed up the debate to thunderous applause during the “Let it breathe: ox and redox” session when he said, “Natural wine is great…when it tastes good.”

But in spite of the serious nature of many of the sessions, the giddy pleasure of being around so much good wine and passionate people won out in the end. There was plenty of socializing, and yes, awkward moments on the dance floor during the evening. No one seemed to take themselves too seriously for too long. Four years seems like an awfully long time to wait to do this all over again.

HELLO GREGORY+VINE!

We wanted you to be the first to know! We’re proud to announce the launch of Gregory + Vine, our new corporate name and brand identity. Read the full release here.

Our foundations are firmly rooted in PR, but over the past 10 years our scope has shifted dramatically. We’re committed to PR, but communications in our age requires a dynamic approach. Our brand campaigns span PR, digital, events, sponsorships, direct-to-consumer promotion, research, and more. Our company identity wasn’t living up to the work we do every day.

We got our start in wine, but the vine has grown since 2001. We represent wine, beer, spirits, water and hospitality companies; Chefs and lifestyle influencers; and travel and design brands. Vines climb and trail. They hold fast and endure, and require training to thrive. We want to manage growth and follow the natural course that digital, experiential marketing, and influencer strategies now afford great communications agencies.

Leadership and vision matter. We could not do this without the drive of our management team, including Managing Director Trish Heywood, who heads account management and agency strategy, and Natasja Mallory, who has led global accounts for the past 8 years. Together we have the privilege of supporting an extraordinary account team, who deliver results-driven and creative, strategic thinking daily.

We want to live our brand, and fully realize its potential. Our brand promise is to give back: to our clients by surpassing expectations, to our team as friends and colleagues, and to our communities. We’ve launched VINE+ to showcase some of the extraordinary people, places and charities that we support. Thank you for your support! Helen

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ShuttleCork Celebrates 5 Years: Funding Arts & Culture

The Nelson-Atkins Museum of Art is a beloved Kansas City institution, with a renowned and extensive collection that has helped position KC as one of the Top 5 Most Cultured American Cities. Named for the iconic shuttlecock sculptures that have graced the grounds of the museum since 1992, the 5th edition of ShuttleCork is scheduled for May 3-4, 2018. The annual fundraiser has raised over $4 million, and allows the doors of The Nelson-Atkins to open to many who would not otherwise be able to enjoy its world treasures. This includes free admission to more than 66,500 students who participate in local arts education each year. If you love beautiful art, wine, craft cocktails and food as much as we do, ShuttleCork 2018 has it all, including Grand Tastings & Auction with top vintners, local chefs, live bidding, craft whiskey tasting and private dinners in Kansas City homes. Join us in our support for ShuttleCork.

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WINE ON WHEELS

Yannick Benjamin, Sommelier

Wine on Wheels is a growing community of wine aficionados and sommeliers harnessing their love of great wines to benefit charity. They bring people together from across the hospitality industry to pour wines, socialize, and raise funds to empower people with disabilities to reach their potential. Wine on Wheels sommeliers are volunteers and the wines are all donated by friends from across the hospitality industry. Over the last 4 years, Wine on Wheels has raised $500k to make Wheeling Forward a well-respected force for change in the disability community.

We're proud to support Wine on Wheels. Congratulations to the tireless team, and our friend, sommelier Yannick Benjamin, for always inspiring us! wineonwheels.org

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