Ready-to-drink or ready-to-serve products (also known as bottled / canned cocktails) have been growing in popularity and sophistication over the past few years; the days of the disappointing tinned gin & tonic are over! The recent pandemic has accelerated growth even more as producers and brands look for new ways to interact with consumers in times of social distancing. Join our panel of experts as we discuss recent trends and the impact of Covid-19, as well as present opportunities and considerations for distillers.
David T. Smith
Smith is a U.K.-based writer and gin specialist. A keen supporter of craft distilling worldwide, David co-authored The Craft of Gin, and is the author of How to Make Gin and Forgotten Spirits & Long Lost Liqueurs. He is a judge, predominantly of gin and vodka, on various international spirits competition panels.
Author:
The Craft of Gin
Forgotten Spirits, Long Lost Liqueurs
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Keli Rivers
Keli Rivers started bartending in Tokyo’s Roppongi nightclub district and has lived on every continent except Antarctica. A veteran of some of San Francisco’s best cocktail bars, including Hard Water and Devil’s Acre, Rivers was the “Ginnoisseur” of the gin-centric bar Whitechapel. Today, she is the US brand ambassador for Sipsmith Gin.
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Rosie Milsom
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Virginia Miller
Virginia Miller has traveled the world in pursuit of her love of good food and drink. She was the former Vice President of Content/ Senior Managing Editor at Table8 and former editor for Zagat. Miller releases a biweekly newsletter, “The Perfect Spot,” on food and drink around the world. Miller freelances for Food Republic, Liquor.com, Whisky Magazine UK, Drink Me Magazine, 7×7 Magazine, The London Times, Eater, Blackboard Eats and beyond. Virginia has judged countless cocktail contests and sat on spirits panels (including Tales of the Cocktail’s Spirited Awards and craft spirits for the Good Food Awards).
