Beverage Dynamics Winter 2024 | Page 17

The Riff Raff Room in New York offers a Wisconsin Brandy Old Fashioned using Copper & King ’ s Brandy .
higher price tag .
“ The new generation of bartenders draws inspiration from the distilled wine spirit ’ s timelessness , versatility and range to create Cognac cocktails ,” Velez says . “ Mixologists recognize Cognac ’ s value as a specific flavor component and play with its different expressions and ages .”
At the new Riff Raff Room in Virgin Hotels New York ’ s NoMad neighborhood , brandy “ isn ’ t flying off the shelf via individual pours , but guests are enjoying plenty of it through cocktails ,” says beverage director Charles Joly . The Riff Raff Room carries a mix of Cognac , American brandy , pisco , Applejack and several vintage Cognacs dating back to 1914 .
Vodka , gin and whiskey remain crowd favorites at Travelle Bar in The Langham Chicago hotel , but “ brandy plays a key role in shaping many of our most celebrated cocktails — both classic and contemporary twists ,” says lead mixologist Joy Rivas . “ Known for its versatility , brandy brings more than just tradition to the glass . Its rich fruit notes , smooth warmth and hints of oak and spice add depth and sophistication to every sip .”
During the past year , the Cognac category has stabilized and returned to pre-pandemic consumption levels before the spikes of 2020 and 2021 , says Jennifer Pisciotta , global vice president of marketing at D ’ Ussé . “ While economic factors including inflation are playing a role in this dynamic , we ’ re also seeing consumers gravitate toward lighter spirits that are perceived as more mixable like tequila .”
Cognac has also been affected by continued destocking and decreases in disposable income in recent years , she notes .
The vast majority of D ’ Ussé ’ s volume comes from the off-premise , “ but we ’ re accelerating our on-premise efforts in line with our cocktail strategy featuring the D ’ UssÉspresso

“ Brandy isn ' t flying off the shelf via individual pours , but guests are enjoying plenty of it through cocktails .”

– Charles Joly , beverage director of The Riff Raff Room
Martini and the D ' Ussé Spicy Sidecar ,” says Pisciotta . “ Our relationships with the trade have always been important to us , and we ’ re looking to strengthen them even further this year as we aim to underscore our versatility and expand the occasionality of D ’ Ussé .”
FRUITY AND FLORAL FLAVORS
Travelle Bar ’ s brandy offerings include calvados fruit brandies from France , Rhine Hall American craft brandies and six Cognacs , as well as Singani 63 and Barsol pisco from South America . “ These brandies offer a wide range of flavors — from orchard fruits and delicate florals to oak , spice and caramel — perfect for sipping neat or as the backbone of expertly crafted cocktails ,” Rivas says . “ While Hennessy and Pierre Ferrand remain popular and frequently requested by our guests , we are seeing an exciting shift toward pisco and Calvados in cocktail culture ,” she adds . “ These distinctive expressions bring fresh perspectives to the bar , attracting both adventurous cocktail enthusiasts and those seeking something beyond the traditional .” Pisco , with its floral aromatics and smooth , bright character ,
Martell has prioritized high-profile music festival activations to attract the next generation of Cognac drinkers . www . beveragedynamics . com Winter 2024 • Beverage Dynamics 17