(CHICAGO) August 8, 2017 – Today, Jim Beam®, the world’s No. 1 bourbon, officially announced the latest addition to its flavored portfolio, Jim Beam® Vanilla. Jim Beam Vanilla blends Madagascar vanilla bean liqueur with classic Kentucky straight bourbon whiskey.
Continuing a 222-year family tradition of innovation and exploration, Jim Beam distillers have struck the perfect balance of subtle Madagascar vanilla bean with hints of oak and caramel bourbon notes, producing a sweet vanilla aroma and golden brown color. Bartenders with early samples of the product have suggested mixing Jim Beam Vanilla year-round with cola and a cherry garnish for extra color and flavor.
Jim Beam’s flavored whiskey portfolio continues to contribute to the brand’s positive momentum following the launch of Jim Beam® Apple in 2015. According to Nielsen research, Jim Beam’s sales saw a 15 percent growth (USD dollar share) in the 12-month period that ended July 15.
“Jim Beam pioneered flavors in the bourbon category several years ago and the trend has continued to grow. We are always innovating, and are proud to offer a variety of flavors in our portfolio,” said Jim Beam’s 7th generation master distiller Fred Noe. “Of course, our newest is Jim Beam Vanilla, with a rich and smooth profile. But don’t just take my word for it, sit back and enjoy a sip.”
Jim Beam’s global brand partner Mila Kunis is also excited about the new innovation. Kunis will be featured in social and digital content around the official campaign launch this fall.
“I’m thrilled to collaborate with my friends in Kentucky to debut Jim Beam Vanilla,” said Kunis. “If you’re like me, you love the taste of bourbon but are sometimes looking for something a little different. Jim Beam Vanilla is perfect when I want a touch of flavor.”
Bottled at 70-proof, new Jim Beam Vanilla contains vanilla liqueur blended with Kentucky straight bourbon whiskey. It offers the perfect balance of subtle vanilla sweetness and hints of oak and deep caramel bourbon notes. Jim Beam Vanilla joins the brand’s existing flavored whiskey portfolio already in market, including Jim Beam® Apple, Jim Beam® Kentucky Fire™, Jim Beam® Honey and Red Stag by Jim Beam® Black Cherry.
Jim Beam Vanilla has a suggested retail price of $15.99 for 750mL, and is now available in bars and retail locations nationwide. Prices may vary based on market and product size.
For more information about Jim Beam Vanilla, follow us on Twitter (@jimbeam) and Instagram (@jimbeamofficial) or visit http://www.jimbeam.com.
Clermont, Kentucky – September 11, 2017 – Fierce competitors set aside their differences in the name of barbecue and a good cause as some of Kentucky’s finest distilleries and cooperages gathered at the Jim Beam® American Stillhouse in Clermont, Ky,. on Saturday for the inaugural “Great Distillery BBQ Cook-off.” Hosted by the world’s No. 1 selling bourbon, Jim Beam®, the event crowned a top bourbon-industry pitmaster and demonstrated that the world’s best barbecue comes from the world’s best bourbon distilleries.
“Here in Kentucky, our bourbon is the world’s finest,” said Fred Noe, seventh generation Jim Beam Master Distiller. “But our barbecue is also a force to be reckoned with. That’s why we decided to make history with an industry throwdown. It was big and bold – just like the whiskies my family has been making for more than 220 years.”
Ten four-person cook teams, representing The Bardstown Bourbon Company, Barton Brands, Independent Stave Company, Jim Beam Distillery and Wild Turkey Distillery, competed in ribeye, St. Louis-style ribs and chicken legs. Teams smoked, sauced and seared their way through the day as a prestigious panel of certified barbecue judges and select master distillers determined winners based on overall presentation, taste and tenderness.
Fred Minnick, bourbon expert and author, helped declare “The Smoking Barrel Boys” of The Independent Stave Company with the grand champion prize – bragging rights and a Deep South GC28 Smoker for future team use. Winners in individual categories included:
Ribeye – “The Boston Butts” – Jim Beam Booker Noe Plant
St. Louis-style ribs – “The Clermont Grillers” – Jim Beam Clermont Plant
Chicken legs – “The Smoking Barrel Boys” – The Independent Stave Company
“These teams stepped away from their day jobs and poured their hearts and souls into this barbecue competition,” added Noe. “It may have been an amateur competition, but these teams were on fire. And the camaraderie we distillers have forged over the years remained.”
The competition not only celebrated America’s native spirit, but also supported Operation BBQ Relief, a nonprofit consisting of volunteers from competition barbecue teams who provide hot meals to displaced families and emergency personnel in areas impacted by natural disasters. The organization is currently deployed in Texas and soon Florida providing relief to those affected by Hurricanes Harvey and Irma.
Celebrate America’s Native Spirit with Jim Beam
The spirit of National Bourbon Heritage Month continues at the Jim Beam American Stillhouse and Jim Beam Urban Stillhouse in downtown Louisville throughout the month of September. Bourbon fans from around the world can visit either visitor center to learn more about the bold, rich flavors of Beam’s award-winning whiskey portfolio, plus enjoy a variety of specialty programs and events including the celebrated Jim Beam Day at the Jim Beam American Stillhouse on Friday, September 15. The day includes bourbon -inspired fare from the on-site café, Fred’s Smokehouse, complimentary bourbon schwag, music and more.
More information about the Jim Beam Urban Stillhouse and the Jim Beam American Stillhouse, visit www.JimBeam.com or Facebook and Twitter.
Photos and video from “The Great Distillery BBQ Cook-off” are available upon request.
CHICAGO, IL (September 12, 2017) - For more than three generations, the master blenders at Suntory Whisky, the founding house of Japanese Whisky, have devoted themselves to pursuing the harmony of Japanese nature and craftsmanship. One of the most impressive examples of this pursuit is found in Mizunara, the Japanese oak. The wood from this rare and demanding tree inspired Suntory to take a momentous step forward in whisky making, both in perfecting new cask-making techniques and in creating flavors never before tasted in whisky. Suntory’s blenders have brought the essence of the noble Mizunara into a peerless liquid – tantalizingly spicy, redolent of incense and uniquely Japanese.
Revealing their mastery of the Art of Mizunara, The House of Suntory Whisky proudly introduces The Yamazaki® Mizunara 2017 Edition™ available as of October 2017.
From the House of Suntory Whisky
The Mizunara cask is a perfect expression of “Tsukuriwake” – the art of diversity in whisky making. Diverse grain types, as well as fermentation, distillation and maturation techniques, underpin Suntory’s legendary Art of Blending. This diversity enables Suntory to produce more than 100 different malt and grain whiskies at the Yamazaki, Hakushu and Chita distilleries and allows Suntory complete self-sufficiency in the creation of its blends.
It is at Yamazaki, Japan’s oldest malt whisky distillery and the House of Suntory’s soulplace, where the art of “Tsukuriwake” is pushed the furthest.Built in 1923 by Shinjiro Torii, the founding father of Japanese Whisky,Yamazaki produces a wide variety of malt whiskies. Only Yamazaki whiskies—and only a few—have had the privilege of maturing in Mizunara casks, creating one of the most uniquely flavored and distinctly Japanese whiskies in the world.
For Suntory’s fourth Chief Blender Shinji Fukuyo, every creation is a new journey to achieve the exquisite balance of subtlety, refinement and complexity that is the hallmark of all Suntory whiskies. In his pursuit of true “Mizunara-ness,” he tasted a few hundred Mizunara whiskies and made selections with varying ages, from 18 years old and beyond. A very small portion exceed even 50 years of maturation, which give this limited edition an incomparable depth and a flavor that lingers long after the liquid has passed the lips.
Fukuyo knew from the start that the Yamazaki Mizunara 2017 Edition was not intended for a familiar, relaxing moment. He wanted this uniquely Japanese whisky to be dramatic and unforgettable:
“I wanted to reveal the whisky’s soul that is the Art of Mizunara—a heightened sense and awakened palate engaged through aromas and flavors never known before. Encountering it should be a moment of epiphany.”
Pioneering the Mizunara Cask
It is said that in the early 1940s, Suntory’s blenders began small scale experiments with Mizunara. But it wasn’t until the end of World War II, when it became difficult to import wood, that Suntory truly focused on mastering the homegrown Mizunara cask.
Although only found in a few regions within Japan, it wasn’t Mizunara’s rarity that presented the greatest challenge to cask makers. It was the hard, permeable nature of the wood. The name Mizunara comes from the tree’s high moisture content – in Japanese “mizu” means water and “nara” means oak. Its permeable character is less than ideal for cask making since liquid can easily seep through the wood. And because Mizunara is a hardwood, it can be difficult to shape and join with the precision needed to prevent leaks.
Through great perseverance, Suntory’s craftsmen mastered the art of Mizunara cask-making by learning how to identify the right trees to make perfectly true casks. Although rarer, Suntory’s cask makers found that straight grain trees are less permeable. Trees suitable for cask making must have grown perfectly straight and have a diameter of at least 27.5 inches. They also tend to be far older than trees used in other casks.
In keeping with Suntory’s deep respect for the environment, trees are only cut if their removal will not jeopardize the health of the forest.
Taste Blessed by The Passage of Time&
Throughout their long history using Mizunara casks, Suntory’s blenders have observed that age is the key to unlocking the signature taste of Mizunara whisky. A long maturation period reveals the distinctive spiciness and incense-like flavor of sandalwood and aloe wood that Suntory considers as the quintessential “Mizunara-ness.”
With many other cask types, whisky usually reaches a maturation peak at some point. But even at 50 years and beyond, the top-note and after-taste aromas of Mizunara whiskies are generally still improving. This unique ability to support long-term aging affords endless opportunities to experience the evolution and refinement of Mizunara whiskies over time.
Nose:Rich and elegant fragrance, aloe wood, cinnamon
Palate:Condensed sweetness, silky texture, dry fruits, coconut, orange marmalade
Finish:Distinctive spiciness lingers with Japanese incense, aloe wood, cinnamon and tartness
Yamazaki Mizunara Cask 2017 Edition is presented at 48% alcohol by volume (96 proof) with a suggested retail price of $1,000.00 (750ml). The bottle label is 100% handcrafted mulberry Echizen paper produced via a slow process of drying on wood boards (a traditional Japanese method). The wood box that encloses the bottle is made of cask material used in the aging of Suntory whisky.
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Clermont, KY (September 12, 2017) – Together with Fred Noe, Beam Family’s Seventh Generation Master Distiller, Booker’s® Bourbon is supporting relief efforts for those affected by Hurricane Harvey and Hurricane Irma with the release of the last remaining Booker’s® Rye Whiskey bottles. The last 276 bottles of this rare whiskey, which was named “World Whisky of the Year” by Jim Murray’s Whisky Bible 2017, will be made available for sale immediately, with 100% of the company’s proceeds from sales donated to local Feeding America® food banks and Operation BBQ Relief®, two charitable organizations providing much needed food and aid to communities affected by these two storms.
Not available for sale when this acclaimed whiskey launched in May 2016, this limited supply of remaining Booker’s Rye bottles was held back for purposes of future fundraising and charitable support. With thousands of Americans in need, Booker’s Bourbon and the Noe family have decided to use these bottles and their proceeds to help support this critical cause.
“It’s devastating to see our friends down south suffer from the destruction caused by these hurricanes, and I’m humbled by the opportunity to help in any way we can,” said Fred Noe. “Booker’s Rye was one of the greatest experiments of my dad, Booker Noe, and while we sold out of the bottles we offered to the field, we held on to the very last of them to use them in a way that would have meant a lot to Dad. I can’t imagine a better reason or time for their release than this, and I’m proud to honor Dad’s generous spirit in this way.”
Feeding America and Operation BBQ Relief were selected because of the shared connection between the food and beverage industries and the immediate impact each organization makes in providing nourishment to those affected by tragedy.
As part of its mission to lead a unified effort for a hunger-free America, Feeding America, together with local state associations, is leading the charge to feed people following their displacement in the wake of Hurricane Harvey and Hurricane Irma. Funds from the sale of Booker’s Rye bottles will be donated to Feeding Texas™ and Feeding Florida® and will be used to help procure and distribute food and water, as well as hygiene items, to impacted families in hurricane affected areas in partnership with local food banks.
Operation BBQ Relief is a nationwide organization comprised of volunteer competition BBQ teams who respond to natural disasters and other situations to feed displaced residents and emergency personnel. In the short time since Hurricane Harvey hit, Operation BBQ has served more than 370,000 meals in hurricane affected areas of Texas and is currently preparing to deploy resources to Florida.
Booker’s Rye Whiskey was the first-ever rye whiskey to be released from Booker’s Bourbon and is widely considered to be one of the greatest and final experiments of Sixth Generation Beam Master Distiller Booker Noe. Following its very limited release in 2016, Booker’s Rye Whiskey was named “World Whisky of the Year” by Jim Murray’s Whisky Bible 2017 and is considered one of the most highly coveted and collected whiskies of 2016.
For more information about Booker’s Bourbon and Booker’s Rye Whiskey, visit: www.bookersbourbon.com. For more information about Beam Suntory’s philanthropy and charitable initiatives, please visit https://www.beamsuntory.com/responsibility/philanthropy.
Chicago, IL (September 14, 2017) – Hornitos® Tequila has released a new marketing campaign called “A Shot Worth Taking” that highlights the extraordinary things that can happen when people are willing to “take a shot.” The new marketing effort launches on Mexican Independence Day, the anniversary of the brand’s launch back in 1950, and celebrates Hornitos’ history as a shot-taking, boundary-pushing brand by inspiring this same mentality in fans.
Hornitos Tequila has continued to challenge the status quo throughout its history and set new standards in how it produces a quality tequila that is itself a shot worth taking. Its revolutionary approach is showcased through recent innovations Hornitos® Black Barrel®, a tequila aged in whiskey barrels, and the forthcoming Hornitos® Cristalino, an aged tequila that’s filtered for clarity. To demonstrate the brand’s tradition of breaking tradition, its new “A Shot Worth Taking” campaign provides inspiration and creates opportunities that propel fans to “take shots” of their own no matter how big or small.
“Hornitos was founded on the principle that nothing great ever happens without taking a risk, and we wanted to develop a campaign that’s rooted in this mindset,” said Malini Patel, vice president of tequilas and innovation at Beam Suntory. “‘A Shot Worth Taking’ encourages people to take shots of their own to achieve something truly meaningful. As advocates for shot takers everywhere we aim to reward those who embody the same spirit that Hornitos was founded upon.”
The new campaign, soft-launched in April via social media, print and out-of-home executions, is now brought to life in mass media touchpoints including online video advertising (television advertising is slated to launch in 2018). The digital video content, premiering this week leading up to Mexican Independence Day, features several real-life shot takers identified and selected through their own crowdfunding pages. Hornitos is providing each individual financial support, and the digital media spotlight, as they take their shots. The group includes aspiring Mexican-American hip-hop artist Zairah; aspiring drag show producer Marc Singer; aspiring Hollywood stuntman Kyle Williams; and aspiring denim fashion designers Phillip Landrum and Phil Lee.
The digital advertisements, which were directed by Sara Alize Cross, a former fashion industry professional who took her own “shot” and switched careers to filmmaking, and produced by The Community. The content will run in formats of 6, 15, 30 and 60 seconds, viewable at YouTube.com/TequilaHornitos.Hornitos
To learn more, visit www.HornitosTequila.com and like us on Facebook, Twitter and Instagram.
St. Croix, September 18, 2017 – The Cruzan Rum Distillery, based on St. Croix in the US Virgin Islands, today committed $500,000 to the Fund for the Virgin Islands to support relief and recovery from Hurricane Irma in the Territory.
The donation brings more than $1.6 million in contributions by Cruzan and its corporate parents towards hurricane relief in the U.S. and its Territories.
“My family has been producing Cruzan Rum in the US Virgin Islands for generations, and we’re determined to help our friends and neighbors whose lives have been upended by this devastating hurricane,” said Gary Nelthropp, president & master distiller of Cruzan Rum. “While St. Croix was spared the worst of Irma’s wrath, our sister islands of St. Thomas and St. John took a hard hit. We’re inspired by the way Virgin Islanders have come together, including how former NBA star and St. Croix native Tim Duncan has helped raise awareness and millions of dollars for the needs of the USVI’s people, how Governor Mapp has urgently mobilized the Territory’s resources, how the Administration and Congresswoman Stacey Plaskett have led from Washington. As the USVI now braces for Hurricane Maria, we hope our support will inspire others to help, as well.”
The Fund for the Virgin Islands was established by the Community Foundation of the Virgin Islands (CFVI), a 501(c)3 nonprofit organization that has been operating in the USVI for more than 25 years. It has supported past relief efforts in the region and is working closely with government and community providers to identify priorities and direct resources for immediate needs as well as long-term recovery efforts. For more information, please visit www.usvirecovery.org.
Clermont, KY (September 20, 2017) – The Beam family is proud to officially announce the launch of Little Book™, the first and highly anticipated product release from Freddie Noe, eighth generation Beam family member and son of current Beam master distiller, Fred Noe. The debut of Little Book marks an exciting step forward for the next generation of Beam family whiskey makers.
Named after the childhood nickname given to Freddie by his grandfather, legendary master distiller, Booker Noe, Little Book™ is an annual, limited release series that will feature a new and unique blend each year, presented uncut and unfiltered. Guiding each year’s release will be Freddie’s passion for crafting high-quality, interesting blends different from anything else on the market.
“I’m humbled and honored to share Little Book with the world,” said Freddie, who currently serves as the distillery’s fermentation manager. “When I joined the family business five years ago, I told Dad I wanted to learn everything there was to know about making whiskey. Along the way, I discovered I’m particularly fascinated by the endless taste profiles that can be created through blending. I’m excited for whiskey fans to taste the first batch of this annual release, and I look forward to sharing new, one-of-a-kind blends every year. It's a real honor to carry on my family's legacy, and I hope I've done them proud."
The inaugural batch release of Little Book, called Little Book “The Easy,” draws inspiration from what the Beam family is known for – great bourbon whiskey. Little Book “The Easy” is a blended straight whiskey that features four unique components: uncut and unfiltered corn, rye and malt whiskies – representative of the three grains commonly found in a bourbon mashbill (or recipe) – balanced with uncut, unfiltered Kentucky straight bourbon whiskey. Creating the final liquid for Little Book “The Easy” was a labor of love for Freddie, who worked on the final recipe for over a year and tried more than 25 different blends of the liquid before he decided that it was just right and worthy of his debut release.
“It’s exciting to watch my son, Freddie, follow in the family footsteps and share his passion for blending with the release of Little Book,” said Fred Noe. “My dad, Booker, and I used to always say that if Freddie ever decided to join the family business, his distinct palate and nose, along with his eagerness to learn, would take him far. Freddie’s coming into his own as part of the next generation of whiskey makers, and I couldn’t be more proud to support him as he launches his first product.”
Bottled uncut at its natural proof, Little Book “The Easy” is meant to be just that – easy to enjoy however you like it best, whether that’s neat, over ice or with a splash of water. Little Book “The Easy” was blended by Freddie Noe and developed with the following characteristics:
4-year-old Kentucky straight bourbon whiskey
13-year-old corn whiskey
About 6-year-old 100% malt whiskey
About 6-year-old high-rye whiskey
Tasting Notes: Little Book “The Easy” leads with caramel and oak notes, then moves into flavors of toasted nuts and hints of corn grain. The finish is long and packed with peppery rye, making this liquid approachable and easy to enjoy.
Sipping Suggestions: Neat, over ice or with a splash of water.
Little Book “The Easy” will be available nationwide beginning in October in limited quantities with a Suggested Retail Price of $79.99 for a 750mL bottle.
For more information about Little Book Whiskey, visit http://www.beamsuntory.com/brands/little-book
WEDNESDAY 4 OCTOBER – Beam Suntory has launched the revolutionary Courvoisier® Sherry Cask Finish, a rich and complex cognac which has been matured in ex-sherry casks developing additional layers of flavour. Set to shake-up the cognac category, this new release offers travel retail customers a unique and intriguing bottling that is set to appeal to wider premium brown spirit drinkers.
Having searched for inspiration for new tastes across the world, Patrice Pinet, Courvoisier®’s Master Blender, discovered a technique that, when applied to cognac, releases unprecedented layers of intensity that appeal to traditional cognac drinkers as well as malt whisky drinkers and those looking for something different.
Courvoisier® Sherry Cask Finish is the first bottling in Courvoisier®’s innovative Masters Cask Collection and it celebrates the magic of maturing, pushing the boundaries of the category. Having first matured in French Limousin oak casks for years to develop its iconic taste, the cognac undergoes a second maturation in ex-sherry casks, building additional layers of flavour for a subtly sweeter, complex cognac and a lingering finish. This revolutionary liquid has been awarded Gold at The Luxury Spirits Masters awards 2017.
Deep golden in colour, on the nose there are bold aromas of carnation, orange peel, cloves and hazelnut developing into subtle layers of grilled almonds and honey with rich dried fruits and walnuts on the palate to created this smooth, full-bodied cognac. Courvoisier® Sherry Cask Finish is delicious on its own or served long with tonic and a few dashes of angostura bitters, making it a diverse and versatile spirit perfect for any drinking occasion.
This innovative cognac is available in a 70cl bottle and is presented in a luxurious, golden wood effect box evoking the rich Spanish sherry casks that the liquid has been aged in, with batch number and master blender signature featured prominently to honour the process, age and craftsmanship that has contributed to producing the liquid.
Courvoisier Sherry Cask Finish is available in Europe Travel Retail and Asia Pacific Travel Retail.
Fernando De Vicente Meiras, Senior Global Travel Retail Marketing Manager, says: “Courvoisier is committed to re-energising cognac, pushing the boundaries of this heritage category by delivering exceptional liquids and limited-edition releases, and with the launch of Courvoisier Sherry Cask Finish we are doing just that. This innovative spirit has been born out of the craftsmanship of our Master Blender and his love of oak, and shows that cognac can be exciting and appeal to a wider audience.”
Chicago, IL (October 4, 2017) – Hornitos® Tequila officially announced the launch of new Hornitos® Cristalino on the heels of its latest marketing campaign, “A Shot Worth Taking,” which debuted on Mexican Independence Day. Hornitos Cristalino is a 100 percent blue agave tequila that is aged and filtered to produce an exceptionally smooth and crystal clear añejo – the first of its kind to be made available in the premium category.
Hornitos Cristalino starts as a triple-distilled añejo tequila, aged at least 12 months in traditional American white oak casks, before undergoing a unique process that filters and gently stirs the spirit to uncover the herbal, fresh, agave forward notes typical of a Plata tequila. This process maintains the complex character and sweetness derived from barrel-aging and thus achieves a more balanced and rounded profile. The final product produces honey and floral notes, with distinct vanilla and butterscotch flavors wrapped in toasted wood.
“Hornitos Cristalino is a versatile spirit with a complexity of flavor that appeals to tequila connoisseurs and smoothness that makes it highly approachable for those looking for an introduction to the tequila,” said Malini Patel, vice president of tequilas at Beam Suntory. “These unique qualities make Hornitos Cristalino ideal for everyday sipping, as well as for celebrating special occasions.”
Hornitos Cristalino is 80 proof and available for a suggested retail price of $29.99 for a 750mL bottle. The versatile tequila is best sipped on the rocks or neat or mixed in a cocktail with club soda and fresh grapefruit.
Hornitos continues to challenge the status quo and set new standards for how tequila is produced throughout its nearly 70-year history. This revolutionary approach is reflected within the brand’s newest premium tequila offering, its “A Shot Worth Taking” campaign, as well as recent innovations such as Hornitos® Black Barrel® Tequila, the first tequila to be aged like a whiskey.
For more information, visit www.HornitosTequila.com, like us on www.facebook.com/HornitosTequila, or follow us @HornitosTequila on Twitter and Instagram.
St. Croix, USVI, October 16, 2017 – The Cruzan Rum distillery has resumed rum production following a temporary shutdown due to the impact of Hurricane Maria. Located on St. Croix in the U.S. Virgin Islands, the Cruzan distillery produces some of the world’s finest aged rums and is also a popular destination for visitors to the island.
While the distillery suspended operations for approximately three weeks due to storm damage, Cruzan completed critical repairs and does not expect any supply disruptions in the marketplace. Even though some of the company’s warehouses sustained damage, Cruzan’s aging rum supply was not impacted. Previous investments to establish the distillery’s own power generation facility to strengthen business resilience also enabled the timely resumption of rum production.
“Cruzan’s roots are wide and deep in the USVI, and Cruzan and the Beam Suntory family have been engaged from the start in support of our employees and neighbors in the Territory during this incredibly challenging time,” said David Hunter, SVP of Global Supply Chain at Beam Suntory, the parent company of Cruzan Rum. “Our first priority was to establish the safety and wellbeing of our employees, and to help them get back on their feet. We airlifted in 35 restoration workers with necessary equipment and supplies to help get the distillery back up and running safely. In partnership with our friends at Diageo, we teamed up to ship to St. Croix a container of relief supplies, including 90 generators and drinking water.Thanks to the courage, character and commitment of our Cruzan team, led by Master Distiller Gary Nelthropp, our people are looking ahead and helping contribute to the long-term recovery of the U.S. Virgin Islands.”
In recent weeks, Beam Suntory, its brands and its parent company have provided more than $2 million in cash and in-kind support for disaster relief in the US, USVI and Mexico, including:
The Cruzan brand will soon announce a program to further support the ongoing recovery in the U.S. Virgin Islands.