Our fifth stop on the Liquid Insights Tour brought us on a whirlwind tour through Denver, and having not been out in the city in a while it was an eye-opener. Yes, the Mile High City is serving up so much more than just killer craft beer and mountain views.
Having visited four other cities this year, while in Denver we kept an eye out for trends we’d also seen in other markets. So, here’s a (ski) run through of our findings.
Similar to other Tour stops this year, while not totally reinventing the wheel on drinks (except for one new casual Chinese place) bar leaders delivered a wide range of unique and new twists. Speaking of wheels and twists, the biggest difference we saw here was the avoidance of using fresh fruit as garnishes – less than 10% of drinks we ordered had them. Denver kept it classy with minimalist garnishes – think dehydrated wheels in most cases, and in others, nothing at all.
After talking to the bartender, Debbi Peek, Director Mixology for Southern Glazer’s National Accounts team, told me, “They were using both fresh and dehydrated citrus for garnishes - dehydrated were for drinks with alcohol and fresh was for the ‘sprit-free’ drinks. Absolutely genius, especially with the huge “spirit-free” trend we are seeing and operators also wanting an easy way to ensure under-age guests aren’t drinking the drinks with spirits.”
Now, let's talk about something we have been talking about in other markets – "fat-washing." From coconut-washed Japanese whisky and pork-belly washed bourbon, to one drink that featured both chicken-fat washed aged scotch and sesame-oil washed Japanese vodka, it was clear that this approach was getting popular here. We did see some versions of milk punches here too.
As in other markets, Denver was integrating savory/umami flavors into their cocktails. There was one drink called "MSGin" that as the name suggests, included MSG with gin along with rice wine and plum brandy. Let's just say it's not for everyone (especially not for my colleague Debbi Peek), but it does point out how far you can take this trend. The better example was a martini overtly called the Umami Bomb with gin, leek-infused vermouth, mushroom and chili oil that was delicious. Martinis overall continued to be a big deal here, incorporating either savory or citrus components like preserved lemon and tarragon at one place also offering it as a highball with lemon and Topo Chico, which we’ve not seen before. Another location did their version of a “martini” and only featured it on a rock.
From a wine perspective, Denver's wine specialists are doing their best to make wine lists interesting without scaring away the "I'll just have a Chardonnay" crowd. From fancy Champagne and Cava, to bubbles from Mexico, Denver featured bubbles for all budgets and tastes. There's was even a sparkling wine made from 100% Grenache. Who knew?
Well beyond Pinot Grigio, Denver was pouring worldly dry whites that some guests may need Google to pronounce -- like Verdicchio, Assyrtiko, and Grüner Veltliner. Dry Rieslings were very common here too as in other markets. Chilled reds were “a thing” as well, from a house chilled red to a Gamay served properly chilled around or under 60-degrees, these wines were refreshing.
While we’ve been seeing dessert wines pop up on menus across the country more, one wine-themed spot took it to greater heights by offering luxury dessert wines by the ounce, with vintages ranging from the 1920’s to the 2020’s and prices from $10 to $50 an ounce depending on the wine.
Denver’s chill and casual vibe kept their innovative cocktails and unique wines from being pretentious. You know, like the cool kid in high school who always knew about bands before they got famous and started performing at Red Rocks. Denver's taking trends from the coasts and putting their own spin on them. That’s also one of the best parts of this city – you don't need to wear a tie or take out a second mortgage to enjoy these drinks (unless you want to).
Because there aren’t a dense number of restaurants and bars in Denver like LA or NYC for instance, I’m wondering if that’s a key reason we saw so much time and effort put toward these beverage programs—essentially each bar and restaurant worked extra hard to give a lot of reasons for guests to make the trek. For a city arguably better known for its mountains than its mixology and wine scene, it's got a solid drinking culture that blew our team away.
Jill Helmerick, a member of the Southern Glazer’s Commercial Development team and native Coloradan noted, “I haven’t seen this kind of drink innovation in Denver for many years! The city has come such a long way and can truly hold its own amongst even the bougiest cocktail cities out there, but in our own Denver-style.”
If you find yourself in the Mile High City, do yourself a favor and venture beyond the brewpubs (though those are great too). Order something weird with chicken fat or something. Try a wine you can't pronounce. Who knows? You might discover your new favorite drink. Cheers to Denver – where the altitude is high, but the spirits and wines are even higher!
Our final stop, New York City is next!
