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ingressohost19 engThe world came to HostMilano this year. This, the 41st edition welcomed professionals from all over the world, and thus confirmed the fair’s ranking as the world’s leading hospitality event. There were over 200,000 presences: 8% more than in 2017. And it was a very international affair, as demonstrated by the fact that four visitors out of ten came from abroad, from no fewer than 171 countries. And not just from Europe, although naturally enough the old world did dominate, with many visitors from Spain, Germany, France, the UK and Switzerland. But there were also large delegations from the USA, China, the Middle East and the Far East. The furthest any one country had to travel to get to Milan was from the Fiji Islands.
Everyone had good reason to come: there, waiting for the professional visitors were 2,249 exhibitors (up 3.8% on 2017), 1,360 of them were Italian and 889 came from 55 foreign countries. They were made up of not just the big players, but also small-scale innovative concerns and start-ups full of ideas.
So the halls of the fair were a veritable babble of languages, in what was a decidedly cosmopolitan atmosphere.
The main reason everyone was there, of course, was to do business. And they did not go away disappointed: there was a substantial growth in the meetings that took place with operators and hosted buyers, who came to Milan thanks also to collaboration from ITA-ICE from all over the world, but most notably from the USA and Canada, Russia and the United Arab Emirates. There was a high level of satisfaction with the proposals that came out of these encounters.
But Host 2019 also turned out to be a unique opportunity to exchange know-how and experiences, thanks to a calendar of initiatives that has never been fuller: over 800 events in all sectors, from coffee and pastries to bread baking and catering. Another key factor was the partnerships with sector associations. These involved professionals, consultants and experts from all over the world who tackled topical issues like sustainability and 4.0 Technology, Artificial Intelligence and the Internet of Things.

Read more on HostMilano at


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BALTIMORENov. 7, 2019 /PRNewswire/ -- Ever since its gates officially opened in 2018, the Guinness Open Gate Brewery in Baltimore has made it clear that, in addition to brewing everything from IPAs to sours to stouts, a particular focus was going to be placed on barrel-aged beers. Continuing to make good on that promise, Guinness today announces its second nationally available barrel-aged beer: Guinness Stock Ale Aged in Bulleit Bourbon Barrels. The announcement comes on International Stout Day – a holiday near and dear to the hearts of Guinness brewers in Baltimore and Dublin alike.


A stock ale is traditionally a blend of two different beer styles. Guinness Stock Ale Aged in Bulleit Bourbon Barrels is the endgame of a Guinness Barleywine and a Guinness Imperial Stout – both brewed in Baltimore and aged in Bulleit Bourbon barrels before being blended together. The high gravity stout and malty barleywine lead to a hearty and full-bodied beer with notes of nutty chocolate, raisins, roasted barley and sweet dark fruit with an ABV of 10%. Aromas of vanilla, coffee, stone fruit and ripe berries come off of this intense and luxuriant stock ale. The best way to enjoy all of these complex flavors and aromas is to sip the beer slowly and savor it at a leisurely pace – with respect to its double digit ABV.


"One of the really cool things about brewing a stock ale is that you actually get to brew two completely separate beers with unique traits and their own identities, and then blend them together to create a beer that takes on some of both, but also has a life of its own," said Senior Brewer at the Guinness Open Gate Brewery in BaltimoreSean Brennan. "When you consider all of the flavors coming from the wood of the barrels thanks to Bulleit's subtle spice and oaky richness, there's a lot of powerful influences to take note of and process in the final beer. As we say, it's one to sip."

Wooden barrels are a critical piece of Guinness history. During a span of nearly two centuries, every Guinness beer worldwide was stored and shipped in barrels. Fast forward to today; our brewers in both Baltimore and Dublin are bringing that tradition back to life, using their creativity to marry the best flavors of beer and wood.

Guinness Stock Ale Aged in Bulleit Bourbon Barrels goes on tap today at the Guinness Open Gate Brewery in Baltimore and can be found on shelves at specialty beer stores across the U.S. in 4-packs of 11.2oz bottles for a limited time beginning November 15th for a suggested retail price of $19.99.

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WINDSOR, OntarioNov. 7, 2019 /PRNewswire/ -- Canadian Club®, an iconic whisky that has propelled the Canadian whisky category to fame for more than 150 years, is proud to announce the second release within the CC Chronicles/MC premium release series: Canadian Club® 42 Year Old. The limited-edition expression, also known as Issue No. 2: The Dock Man, celebrates the dock worker of years past who consistently delivered quality whisky to bar owners and drinkers when counterfeit whisky ran rampant during the Prohibition era.

Batched and barreled more than four decades ago, Canadian Club 42 Year Old is masterfully blended to showcase robust rye spice, delicate notes of brown sugar and baking spices to create an exceptionally rich, smooth taste. As a result, this exquisite marque leaves fans with the complex, yet rich flavor profile Canadian Club is best known for.

"At Canadian Club, we pride ourselves on our commitment to consistently crafting superior Canadian whisky," Global Whisky Ambassador Tish Harcus said. "For more than 150 years, we've consistently delivered quality expressions to whisky drinkers, and the release of Canadian Club 42 Year Old continues this tradition. Following the success of our first CC Chronicles release last year, we're excited to unveil another premium, distinctive whisky that endures the test of time."

Launched in 2018, CC Chronicles is a series of premium, limited-edition expressions created to celebrate the brand's rich history and commitment to producing authentic whisky. Each issue within the Chronicles will represent an iconic moment in Canadian Club's rich history. The series launched with the release of Canadian Club® 41 Year Old, celebrating the Water of Windsor, which was named Canadian Whisky of the Year in the 2019 Jim Murray Whisky Bible. Canadian Club 42 Year Old marks the second release within the series.

Canadian Club 42 Year Old delivers a perfect balance of smooth and intense flavor characteristics to deliver optimal taste:

  • Proof: 90 (45% ABV)
  • Aroma: Robust rye spice, caramel, and oak with a hint of char
  • Palette: Pleasantly warm and slightly sweet with delicate notes of brown sugar and baking spices balanced with oak and rye spiciness
  • Finish: Lingering taste of toffee and a subtle tartness of the palate

Canadian Club 42 Year Old will be available across the U.S. in very limited quantities with a suggested retail price of $299.95 for a 750ml bottle.

For more information about Canadian Club 42 Year Old and Canadian Club, visit

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November 1, 2019

The craft and high-end gin segment in the UK is at risk of a "shake-out" in the coming years, Pernod Ricard executive Jonny Peacock has told GlobalData, with the boom set to continue for around two more years.

The UK has been a major driver of gin's resurgence in recent years, with the category’s high profile among consumers, combined with brand acquisitions, encouraging more entrepreneurial start-ups to enter the craft gin arena. Pernod has responded to the reinvigorated segment through its stake purchase of German craft gin brand Monkey 47 in 2016, and adding Malfy to its gin portfolio earlier this year.

Speaking this week at the Spirits Strategies & Innovation Congress in London, the groups' UK customer development, strategy and planning director forecast that the high proliferation of premium-positioned gin brands in the country will not be sustainable in the medium-to-long-term.

Peacock added: "With so many new entrants recently, I can see a shake-out coming in craft gin. The category has to organise itself, otherwise it's just going to be a race to the bottom.

"The barriers to entry in gin are low. The problem is, the barriers to exit are equally low."

When asked what advice he could give to those brands hoping to ride out the potential reduction of craft gin stock keeping units (SKUs), Peacock said: "You should consistently highlight your unique selling point (USP). Also, promote the substance of your brand."


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