I wanted to take a minute and update you all on some strategic issues so you have updated (and correct) information. First, we greatly increased our monthly allocation to the State of Iowa in October, November and December, so you should have an easier time finding a bottle of The Good Stuff for the holidays. Speaking of Iowa, we are on pace to increase the amount of product sold in Iowa in 2011 by 210% over 2010 (22,000 cases vs. 7,100 cases). We are very happy that we have been able to increase this figure and are working hard to continue to do so in the future. We are still far from reaching demand in our home state but are certainly trending the right way.
A lot of people are surprised to hear this but Templeton Rye is still only sold in four markets: Iowa, Illinois, San Francisco and New York. Illinois continues to be a great market for us led by our most famous customer AZ-85′s old stomping grounds of Chicago. We entered New York City and San Francisco last December with the goal of initially establishing Templeton Rye at a select group of high-end bars and restaurants. We have been very successful in achieving this with our distribution partners and are now adding new accounts and focusing on building consumer awareness of Templeton Rye. (So if you live there and have a good idea for an event, please let us know).
I am sharing all of this because we recently had a strategy meeting and, despite a significant increase in product upcoming, we are not planning to enter any additional markets until 2014. We apologize to all of the states on our short list but we are committed to continuing to grow our supply to Iowa and maintaining adequate supply to support our partners in Chicago, San Francisco and New York. The bartender community in each of these markets has really embraced our product and we want to establish Templeton Rye as the rye whiskey of choice in these markets prior to moving on.
Thank you all for your continued support and all the best to you and yours.
Fashioned in their finest 1920s-inspired attire, the patrons hopped aboard the Prohibition era cruise to celebrate the return of the Boardwalk Empire series. The luxury yacht from Kanan Cruises was decked out in roaring twenties style with Templeton Rye décor and barrels. As they set sail from Navy Pier, patrons had the chance to participate in a variety of mob-friendly activities. The three-hour yacht party included blackjack instruction in the gambling parlor, cigar-rolling lessons, appetizers, whiskey tastings, a Templeton Rye Manhattan cocktail demonstration and an exclusive sneak peek of the Season 2 premiere.
Patrons were invited to partake in a whiskey tasting where they sipped on samples of Templeton Rye, along with three bourbons, including Woodford Reserve, Bulliet and Buffalo Trace. After the whiskey tasting and education and a viewing of the Boardwalk Empire trailer, they visited Michael Killmer at the Templeton Rye Manhattan demo station (all product provided by Kanan Cruises), where he taught them the history and proper procedure for making the Templeton Manhattan and gave them the opportunity to make their own.
If you’re a fan of the HBO series “Boardwalk Empire” you know that booze and chow had major cameos throughout the first season. Now that you’ve got your Prohibition era libations in order, it’s time to focus on the culinary entertainment for your “Boardwalk Empire” viewing party.
When it came to entertaining in the 1920s, food dishes were simple yet classy, such as a perfectly chopped Caesar salad or dainty and delightful finger sandwiches. Below are a few ideas and recipes for some easy-to-prep, 1920s-inspired dishes to serve up on premiere night.
Americans had a sweet tooth and a well-developed sense of ordered creativity in the 1920s, which translated into fruit cocktails, pineapple upside-down cake and Jell-O molds. Try this no-hassle recipe for Easy Pineapple Upside-Down Cake via BettyCrocker.com.
The Caesar salad was first created in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. The salad became a family favorite and fashionable among celebrities, increasing the popularity of salads in general. With the basic ingredients of lettuce, parmesan and croutons, dressed with garlic, lemon, egg, olive oil and Worcestershire sauce, this dish is easy to prepare and a refreshing combo with your finger sandwiches. Impress your guests with this classic Caesar salad recipe by Lynn Lewis via allrecipes.com.
Image via flickr VirtualErn
Check out our exclusive Templeton Rye-inspired “Boardwalk Empire” viewing party kit here for more ideas and inspiration for Prohibition Era food, fashion and cocktails. Boardwalk Empire returns on Sunday, September 25 at 9 p.m. on HBO.
To celebrate the season premiere of HBO’s “Boardwalk Empire” on Sunday, September 25, we created this exclusive Templeton Rye-inspired “Boardwalk Empire” viewing party guide, complete with all the essentials you need to plan and host your own 1920s-inspired get-together. Whether you’re dressing the part in your finest flapper or gangster attire, cooking up your favorite era-appropriate food, or serving up 1920s-inspired cocktails to keep your guests abuzz during the season premiere, we’ve got you covered.
No party is complete without a signature cocktail, and we all know that Nucky’s favorite spirit was rye whiskey, so we asked a few of our favorite mixologists to help us create three 1920s-inspired Templeton Rye cocktails for you to enjoy while watching the season premiere.
Hello, Holy Rollers! Creator: Joshua Pearson, Head Bartender at Sepia
2 oz. Templeton Rye
¾ oz. Barolo Chinato
¾ oz. Dry White Port
½ oz. Lemon Juice
1 dash Angostura Bitters
Shake ingredients in cocktail shaker.
Strain into a cocktail glass.
Garnish with a lemon twist.
The Templeton Typewriter Creator: Kris Von Dopek, Libations Program Manager at Duchamp Libations
2 oz. Templeton Rye
1 oz. Tawny Port
½ oz. Real Maple Syrup
3 Dashes Angostura Bitters
Build in a mixing glass and stir.
Strain over ice in an old fashioned glass.
The Nucky Creator: Eric Hay, Wirtz Beverage Illinois
1 and ½ oz. Templeton Rye
1 oz. Cherry Herring Liqueur
½ oz. Luxardo Bitter Liqueur or Campari
¾ oz. Fresh Lemon Juice
¼oz. Fresh Orange Juice
1 Dash Angostura Bitters
Garnish: 2 Luxardo cherries skewered
Build all ingredients in a shaker tin, add ice and shake hard for 8-10 seconds.
Double strain into a double old fashioned glass with fresh ice.
Stay tuned for more “Boardwalk Empire” viewing party how-to tips, ideas and inspiration. Next up, era-appropriate food dishes to prep for your party.
Josh Mozena of Peoria, Arizona, shared this great story and photos with us from his Templeton Rye toast with his groomsmen on his wedding day.
I wanted to share this story and some pictures with you to show my appreciation for “The Good Stuff” on our memorable day.
My wife Sarah and I live in Peoria, AZ, but were both born and raised in Dubuque, IA. We got married this past May in Dubuque. As the day was approaching I was trying to think of something memorable to do with my groomsmen. I chose to do a toast to the guys that were sharing this day with me, and I wanted to toast with a drink that had roots in Iowa, the same as all the men in our wedding. I chose Templeton Rye.
I must say one of the toughest parts of preparing for our wedding was trying to find a bottle of Templeton Rye. After driving around town for an afternoon I remembered a friend of mine worked at the Hy-Vee liquor department and might be my last chance. We discovered right away when we walked in the store that they were, of course, out of Templeton Rye. I asked my friend when they usually get their shipment in, but he was uncertain if they had any coming in before our wedding on Saturday. Fate was on our side, as he called me Friday morning and had a bottle waiting for me. I was set.
I want to let you know that I did get to do my toast, as you’ll see in the pictures. My initial thought was to never take a drink from the bottle again, but now that I see how much is left, I’ve decided to I’ll take a shot from it for the milestone anniversaries of our special day, while I take in all the memories.
I’d like to thank you for the memories and those to come with my bottle of Templeton Rye.
Congratulations to Josh and Sarah Mozena. Thanks for toasting with “The Good Stuff” on your wedding day and for sharing these special memories with us. We wish you many more special memories to come. Cheers!
Pictured above: Our crew of bottling volunteers from last fall.
Based on the success we experienced last year and the huge amount of inquiries on our website, we have decided to do another round of volunteer bottling this year. We will be holding two weeks of volunteer bottling: October 24-28, during the five-year anniversary of our first bottling, and November 14-18 as we start to bottle Batch 5. The work is easy and you get to meet some really nice and interesting people. Templeton Rye supplies pizza each day and everyone gets a free t-shirt and, of course, a sample of The Good Stuff.
To reserve your spot for this year, please review dates and sign up here. Please make a point to only sign up for a spot if you will be able to make it, to help us manage on our end.
Shelana Laing of Artemis Events Company in Des Moines, Iowa, sent us this recipe for her Iowa State Fair blue ribbon winning recipe for Smokey Lamb Chops with Templeton Black Cherry Sauce. We think her entrée sounds and looks delicious. Check out her recipe and cooking instructions below.
Smokey Lamb Chops with Templeton Black Cherry Sauce
• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 5 cloves of garlic, minced
• 1/4 cup black cherry jelly
• 1 tablespoon honey
• 1 clove
• 1/4 teaspoon ground cardamom
• ½ jalapeno, seeded, diced
• 1/2 cup Templeton Rye Whiskey
• 6 lamb chops
• Sea salt and black pepper, to taste
1) Season lamb chops rubbing each side with olive oil and then with salt and pepper on both sides and<
let sit a room temperature for 30 minutes.
2) Soak a handful of wood chips in water for 30 minutes.
3) Heat oil in a small skillet over medium; add shallot and garlic. Cook until softened, stirring, about 2
minutes. Add jelly, honey, clove, cardamom, and jalapeno; whisk well to mix. Add Templeton; stir well.
4) Bring to a boil over high heat; reduce to a simmer and cook until reduced by half, stirring occasionally,
about 45 minutes. Keep warm on low heat.
5) Grilling the lamb chops on charcoal – there is an art in this. Start charcoal and allow burning for about
10-20 min, once charcoal is grayish, dividing it in half placing on each side of grill. Then drain the wood
chips and place on charcoal. Quickly place grate over charcoal, place lamb chops in the middle of the
grill. You are using indirect heat to cook the lamb chops and the cherry chips to enhance the smokey
cherry flavor. Cook 5 to 7 minutes per side, turning once.
6) Serve grilled lamb chops with warm sauce.
Erica and Jake Hennes of Humboldt Park, Illinois, sent us this great photo of their cat and dog, Templeton and Rye, after we ran into them at the 11th Annual WhiskeyFest in Chicago. Erica and Jake are such big fans of Templeton Rye whiskey that they named their beloved cat and dog after The Good Stuff.
Erica’s love for whiskey has inspired more than her pets’ names. She also creates handmade whiskey and wine bags and home accessories through her company HenBec Decor, drawing inspiration from the rustic elements of distilling and wine making and her love for finely made spirits. Be sure to check out her designs in the HenBec Decor Etsy shop.
During Chicago Whiskey Week, the Templeton team shot down to Munster, Indiana, to visit our friends at 3 Floyds Brewery and deliver them some freshly dumped Templeton Rye barrels for one of their barrel aged beers.
If you are not familiar with 3 Floyds, the are one of our favorite craft breweries in the country and have a amazing following. On the last Saturday in April they host “Dark Lord Day” where thousands of fans come hang out and try some of their specialty beers.
We toured the facility with Barnaby and Lincoln, tried some great beers including the Gumballhead and Dreadnaught and had a great lunch at the brew pub. We also talked through some details on a new project that we are really excited about. More details to come.
Above: A YouTube message from Scott Bush and Keith Kerkhoff, addressing Batch 4 availability and some common misconceptions.
Greetings from Templeton. We wanted to share our 2011 allocation update with you as well as various other facts in light of some rumors flying around Iowa. We have always tried to openly communicate with our partners and customers and want to make sure you have good information.
As many of you know, our product is aged in new charred oak barrels for more than four years, so we are only able to sell today what we had distilled in 2006/2007. We refused to rush our product or sacrifice quality, which has led to a long game of hurry-up-and-wait. We started to expand production at the end of 2006 and that product began to come online in December 2010. However, demand for Templeton Rye has expanded right with this increased supply. We sent 5,000 cases to the State of Iowa in December and were as shocked as anyone that they were all sold in a week. We honestly thought that 5,000 cases would go a long ways toward filling the Iowa pipeline. Unfortunately, that was not the case.
2011 Supply and Allocation
Below is our December 2010 – December 2011 preliminary allocation. We will be sending these cases to each market (Iowa, Chicago, New York City and San Francisco) at the beginning of each month. As you can see, we sent nearly 80% of our December allotment to Iowa and will continue to do our best to supply our home state while balancing the future growth for our company. In fact, the Iowa allocation below is 33% higher than the allocation we shared with the state back in June. Most people in the industry think we are crazy to allocate this much product to Iowa, but it is important to us as Iowa people and as an Iowa company. Please support us on this fact if you hear folks saying we are “sending all our product out of state.”
Iowa Allocation and Procedure
Iowa is what is known in the industry as a “Control State,” meaning the State of Iowa acts as the distributor for spirits state-wide. We sell every bottle of Templeton Rye in Iowa to the Iowa Alcoholic Beverages Division (also known as the ABD). The ABD applies a “mark-up” or tax, and sells the product to licensees (spirits retailers). Please note that despite serious pressure, we have not changed our price to the ABD. The ABD applies a set mark-up and retailers have the liberty to set the final price charged to consumers.
The ABD allocates the cases we send them every month to “uniformly distribute” them amongst licensees. They decide how many cases each licensee can order every month and they begin to fill orders on a certain day. Iowa licensees order on either Monday, Tuesday, Wednesday or Thursday with delivery the following day. Depending on what day of the week a licensee orders, and the amount of product sent in that month, they may or may not get any product that particular month.
Each party mentioned above is in a tough spot because of the supply/demand situation. We realize that and truly appreciate their efforts. What we want to make clear is that once we sell product to the ABD we do not control where it ends up or the price on the shelf. We have a lot more influence on those items in other states, and quite frankly, if Iowa were not our home state we would probably allocate much less product here.
Selling at the Distillery
We have legally been able to sell product at the distillery since July 2010. We chose not to sell at the distillery because we did not think it was the right thing to do with our retail partners in such short supply. We thought the Dec 2010 allocation would go a long way towards filling the Iowa pipeline and we had planned to start selling at the distillery on January 1st. Because the December ’10 allocation went so quickly, we have put those plans on hold. We honestly do not know if (or when) we will start to sell Templeton Rye at the distillery. Please watch our newsletter for any updates on this subject.
Where to Find a Bottle?
Once we sell a bottle to the ABD we do not have any information as to where it will end up, so we can’t really help find a retailer that has product in stock. Retailers can only sell what they get allocated from the state, which is limited by the amount of product we send to the ABD – so we ask that you please do not get frustrated with retailers. They are doing the best they can in a tough situation and would obviously be happy to sell you a bottle if they could.
One option is to search various stores the first week or two of each month and hopefully find a bottle in stock. We have also noticed a lot of our fans helping others find bottles on our Facebook page and through the Twitter hashtag #TRspottings, so be sure to watch those channels as well.
From January 2010 through November 2010 we sold 3,100 cases in Iowa. From Dec 2010 through December 2011 we are set to sell 20,000 cases in Iowa. Our aging stock for 2012, 2013 and 2014 is obviously already in the barrels and each year is a significant increase over the previous year.
As mentioned earlier, once we sell product to the ABD we do not control where it ends up or the price on the shelf.
We sincerely understand that the current Templeton Rye supply/demand situation is causing some headaches for folks trying to buy and sell our product. We apologize for this and can only say that we share your frustration and wish we could grow the company overnight – but that is simply not the case. We appreciate the work that our loyal retail partners have done in the past and continue to do on a daily basis. We also appreciate the support and enthusiasm of Templeton Rye fans in Iowa and around the world.
When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of a small Iowa town chose to become outlaws – producing a high caliber and much sought-after whiskey known as Templeton Rye.