Press Release: Liz Palmer announces new website launch incorporating UPSocial Wine & Spirits Agency – a new global digital agency, based in Toronto, Canada

Liz Palmer, an award-winning author, wine journalist, and one of the world’s leading influencers in wine and spirits, has announced the launch of her newly revamped website today; http://www.liz-palmer.com/ featuring UPsocial Wine and Spirits Agency.

The site has been designed to assist clients, agency partners and others in the wine and spirits industry, understand and learn about digital marketing, and trends in the marketing mix, including: Social Media, Influence, SEO, Content, Email and Event Planning. The new site http://www.liz-palmer.com/ will be updated on a weekly basis with news of partnerships, launches, business activity, events, and key industry highlights.

“Our team is really excited about the new global website launch! We have a unique combination of marketing services and packages, including 3 ‘Social Media’ Packages, and Brand Ambassador Packages.”

“Our mission is to connect wine and spirit brands with consumers to drive engagement (hence “UPSocial”) and build brand advocacy,”

“We will continue to invest in technology, services and people to meet the needs of our clients. These integrated services will further enhance our capabilities to support a full range of multichannel communication.”

“As an agency dedicated to exceeding our clients’ expectations, we understand the importance of adapting to our clients’ needs in order to provide the highest level of service and drive incremental business results,” said Liz Palmer, Founder

About UPSocial Wine & Spirits Agency
We are a digital marketing agency based in Toronto, Canada, one of the world’s leading technology innovation hubs. UPSocial Wine & Spirits Agency specializes in digital and influencer marketing for global wine and spirits brands. Our focus is on creating social media brand strategies, digital content marketing, and influencer relations, fueled by metrics and analytics to drive business results. We are completely dedicated to following innovative changes in the digital marketing world and take a proactive approach to furthering our clients’ campaigns.

The Strategy Team Includes:
Liz Palmer, who is one of 2018’s “Top 40” Social Media Power Influencers on the topic of wine, she is ranked Top 1% Industry SSI – LinkedIn, and was recently on a George Brown College Wine Symposium panel discussing Global Wine Communications and Trends. Liz has also partnered with the French Consul Toronto for Wine and Spirit Events 2018 and 2019.

To learn more, call 1-647-281-3633, email Rob Roland at rob@liz-palmer.com, or visit http://www.liz-palmer.com/

Kibo Sushi Announces Partnership With T.OS to Develop Retail Blockchain Solution

Kibo Sushi is proud to announce that it’s teaming up with T.OS (pronounced ‘tios’)

Kibo Sushi is proud to announce that it’s teaming up with T.OS (pronounced ‘tios’), a leading digital currency company, to develop a blockchain payment system for the Canadian food service industry.

“Kibo Sushi is continuously looking to optimize our customers’ experience at our restaurants,” said Bo Seo, founder of Kibo Sushi. “T.OS is looking to the future of payments and is working to normalize the use of crypto-currency. With this partnership, customers will be able to use their cryptocurrency to pay for meals at our ten Kibo Sushi locations across Toronto. It’s a first-of-its-kind partnership and we’re thrilled to be bringing it to Canada.”

T.OS is a decentralized currency based on blockchain technology. It boasts a fast transaction speed, meaning both the customer and restaurant can be confident the payment has been processed as quickly as a cash or card settlement.

To raise awareness, Kibo Sushi is offering $5.00 CAD off at any of its Toronto locations to all customers who share news of this project on social media in their stores during October.

To learn more about Kibo Sushi, its menu and locations, please visit www.kibosushi.com.

Kibo Sushi was founded in September 2012 and includes ten sushi locations across the Greater Toronto Area, including: Toronto, Etobicoke, Woodbine, Harbourfront and North York. The rapidly expanding company will be looking for ambitious franchise partners in Q4 2018. A Kibo-branded market carrying a variety of Asian products is also launching in November 2018.

Champagne’s Trade Shares Continue to Rise

Champagne’s trade share has risen from 1% to 8% by value in the past eight years,

Champagne’s trade share has risen from 1% to 8% by value in the past eight years, with the number of unique Champagnes trading having multiplied in the same time frame, according to a recent report.

Between 2008 and 2014, the champagne region’s overall trade share hovered between 1-3% by value. So far in 2018, it has contributed 8% of market activity, up from 6.2% last year, according to Lev-ex latest “Champagne Report.”

The number of unique labels trading has risen from fewer than 20 different Champagne labels traded on the market in 2008 to stand at 140 so far this year, with the market thus having grown in both depth and breadth, stated the report.

The report further indicates that Champagne, which has long been an on-trade favourite, had in recent years also established itself as a key player in the secondary market for fine wine.

“Champagne is a unique product among its fine wine peers. Its distribution network is unparalleled, the environments that it exists in are diverse – restaurants, nightclubs, royal weddings – and brand recognition is stronger than in any other part of the market.’

“Mentions of Dom Perignon will likely spark far more excitement than the top names of Burgundy and Bordeaux among non-wine experts. Champagne, therefore, touches drinkers not typically engaged with fine wine, and on a global scale.”

In addition, the report said the Champagne 50 Index had steadily risen almost every year for the past decade, with no sharp upward or downward movements, having only dipped in one year out of the past ten.

“Champagne has occupied its own niche in the fine wine market, undisturbed by some of the major events that unsettled Bordeaux, and not afforded the level of recent attention that has seen prices of Burgundy spike.”

Non-vintage Champagne accounts for the majority of the region’s production, but the vintage category dominates the secondary market.

“The fungibility and, hence, seemingly endless supply of non-vintage Champagne makes it an unwise investment choice, as supply will never diminish in the same way as for vintage wines. It is for this reason that vintage Champagne accounts for 95% of the region’s secondary market activity.”

In terms of price, all of the Champagne 50 sub-indices have increased over the past 10 years.

Salon, which has declared the fewest vintages, has considerably outperformed the broader index, with a gain of 163%, according to the report, with Philipponnat, Krug and Dom Pérignon having tracked, yet slightly underperformed the Champagne 50, gaining 63%, 60% and 61% respectively.

The Cristal index has risen by 40% in the last decade, with movement predominantly occurring in the past two years.

When it comes to Champagne vintages, age stands out as the most important price determinant. Prices tend to plateau for the first few years after release, then gradually appreciate.

Unlike Bordeaux, critic scores did not appear to impact the price significantly, except in examples of extreme quality. Bottle formats and the colour of the wine (white/rosé) also contributed to its price performance over time, stated the report.

The report also revealed that there was “no hard and fast rule” about how Champagnes in different bottle sizes perform in the secondary market.

At release, larger formats often commanded a 10-20% premium on standard bottles for the equivalent volume of wine. Currently, magnums from the Champagne 50 traded at an average of 50% above their 75cl siblings, rising to just over 100% for jeroboams, it said.

However, market conditions and consumer taste could lead to a “dramatic shift” in the relative value of big bottles.

“For instance, the premium for jeroboams has drifted significantly in the last ten years. In 2007, jeroboams of Cristal 1999 traded at a premium of 330%, falling to 148% in 2017.”

It was possible to reach two conclusions from this – first, ostentatious displays of wealth had moved on since the financial crisis; second, and “most importantly”, purchasing bigger bottles for investment purposes carried more of downside risk, it said.

Australia’s Orlando Marzo Named World’s Best Bartender

Orlando Marzo, from Melbourne’s acclaimed Lûmé restaurant, has been named

Orlando Marzo, from Melbourne’s acclaimed Lûmé restaurant, has been named the world’s best bartender by the largest global bartending competition, WORLD CLASS Global Bartender of the Year 2018.

Orlando competed against over 10,000 bartenders from every corner of the globe.  The competition lasted six months, with over one hundred challenges and countless cocktails. It culminated in a four-day final, where 56 of the best bartenders in the industry battled it out in Berlin.

“Shaking it all the way to the top” was no mean feat for this bartender, his winning cocktails truly blew the judges away. Diageo Global Cocktailian and WORLD CLASS judge, Lauren Mote, said: “All the finalists brought their A game, but Orlando really was on another level. The Zacapa aperitif he made for the ‘Before and After’ challenge was one of the best I’ve ever tasted and the way he held his nerve in the ‘Cocktail Clash’ finale – for me, that’s the mark of a truly WORLD CLASS bartender.”

The standard this year was truly exceptional, but Orlando stood out as the best of the best. Armed with Diageo’s award-winning Reserve brands, he blew the judges away, taking sustainable bartending further than ever before in the Ketel One ‘Better Drinking’ challenge, and reigning supreme in the ‘Flavours of a Nation’ round with his innovative twist on the classic Johnnie Walker Black Label Highball. To seal the deal, he went head-to-head with his fellow competitors in the ‘Cocktail Clash’ Grand Finale and brought the house down with one show-stopping creation after another.

Orlando has an incredible year ahead of him – he will have the chance to travel the world as a Diageo representative, making bespoke drinks in exotic and far-flung locations and judging competitions. He will also join a roll call of the industry’s finest, becoming the 10th member of the WORLD CLASS Hall of Fame.

“I can’t believe it!” said Orlando. “Just being here, competing alongside the best bartenders in the world, judged by some of the most iconic names in the business was a once-in-a-lifetime opportunity, but to actually win? I’m still in shock. I couldn’t have done it without the support of my amazing team back home – they’ve cheered me on every step of the way!”

Here is where you can find winning recipes from this year’s finalists:

http://www.theworldclassclub.com