Building a compelling beverage program requires strategic sourcing of quality products that resonate with guests and drive revenue. For the June 2026 issue, the editors of Food & Beverage Magazine evaluated an extensive portfolio of wines, spirits, and ready-to-drink offerings to identify selections with strong market positioning and operational merit.
Strategic Wine Selection Across Regions
The curated wine lineup spans multiple geographies and price points, offering venues flexibility in menu development. The selection includes Somnium’s Napa Cabernet and Danica Rosé, Black Star Farms’ Michigan Pinot Noir, Gershon Bachus Vintners’ Erato Cabernet Franc, Pinino’s Brunello di Montalcino, Puerta del Abra’s Albariño, Nangkita’s South Australian Cabernet, Wilson Creek’s Almond Sparkling, and SOTO Junmai Ginjo sake—each chosen for consistency, market demand, and profit margin potential.
Spirits Portfolio for On-Premise Operations
The spirits selection delivers both established and emerging brand opportunities. Premium gins include West End Gin and its Rose Ann Edition, complemented by La Sirena Reposado tequila, Sweetens Cove’s Father’s Finish bourbon, Rabbit Hole’s Dareringer, Crystal Head’s Onyx vodka, and Skrewball whiskey. These options support premium cocktail programs and capture multiple price tiers.
RTD and Low/No-ABV Expansion
As consumer preferences shift toward convenience and wellness, the ready-to-drink and low/no-alcohol category represents growth potential. Featured selections include Mimosa Royale’s six mimosa varieties, SpikedAde, Gigli, Mingle Mocktails, Dr Zero Zero’s AperZero, and ANGOSTURA’s Spicy Honey Syrup for craft applications. These products address demand from diverse guest demographics and support inclusive beverage programming.
The Complete Portfolio
Each selection has been evaluated for quality, consistency, and operational viability. Visit brand websites directly to review specifications and wholesale pricing. Please enjoy responsibly.
