ALCOHOLIC BEVERAGES OTHER THAN BEER

Brand Owner (click to sort) Address Description
BLUE HAMMOCK 8 VINI, INC. 1250 Business Center Drive San Leandro CA 94577 Alcoholic beverages other than beer;
BROOKVALE UNION 4 Pines Brewing Company Wholesale Pty Limited 121 Marrickville Road Marrickville NSW 2204 Australia Alcoholic beverages other than beer, namely, hard cider and ginger beer;Beers; mineral and aerated waters; non-alcoholic drinks, namely ginger ale and ginger beer; fruit drinks and fruit juices;Provision of food and drink; public house services, namely bar services, for the provision of alcoholic beverages;
COOLE SWAN SUPERIOR DAIRY CREAM LIQUEUR The Scion Spirits Company Limited Tatestown Navan, Co. Meath C15 Y738 Ireland Alcoholic beverages other than beer, namely, dairy cream liqueurs;SUPERIOR DAIRY CREAM LIQUEUR;
FOOL/HERO Gryphon Groupe 233 S Sharon Amity Rd Ste 200 Charlotte NC 28211 Alcoholic beverages other than beer; spirits;
FORTUNE BALLS ALLIED DOMECQ SPIRITS & WINE LIMITED 20 Montford Place, Kennington London, England SE115DE United Kingdom Alcoholic beverages other than beer;
FORTUNE SHOTS ALLIED DOMECQ SPIRITS & WINE LIMITED 20 Montford Place, Kennington London, England SE115DE United Kingdom Alcoholic beverages other than beer;
KINCARDEN CLAESSIC COLLECTIONS NV 65 Boulevard Grande Duchesse Charlotte Luxembourg L-1331 Luxembourg Alcoholic beverages other than beer; alcoholic beverages containing fruit; anise; aperitifs; bitters; brandy; hard cider; prepared alcoholic cocktails; curacao; digestifs; gin; kirsch; liqueurs; mead; rice alcohol, namely, distilled spirits of rice; rum; spirits; vodka; whiskey; and wine;Beers; soft drinks; mineral water; aerated beverages; aerated water; fruit-based beverages; fruit drinks; fruit juices; syrups for beverages; and vegetable-based beverages;
KINCARDEN Craft Brands (Private) Limited 73/3 Gregory's Road Colombo 00700 Sri Lanka Alcoholic beverages other than beer; alcoholic beverages containing fruit; anise; aperitifs; alcoholic bitters; brandy; hard cider; prepared alcoholic cocktails; curacao; alcoholic beverages, namely, digestifs; gin; kirsch; liqueurs; mead; rice alcohol, namely, distilled spirits of rice; rum; spirits; vodka; whiskey; and wine;Beers; soft drinks; mineral water; aerated beverages, namely, aerated mineral water; aerated water; fruit-based beverages; fruit drinks; fruit juices; syrups for beverages; and vegetable-based beverages, namely, vegetable drinks;
LUC LUC BELAIRE 1300 Old Skokie Valley Road, Suite A Highland Park IL 60035 Alcoholic beverages other than beer, sparkling wine, wine;
POPSY'S Serio Southern Spirits 7607 Fern Ave. Shreveport LA 71105 Alcoholic beverages other than beer;
RIGHTEOUS ROAD Righteous Road 527 Westview Drive St. Louis MO 63130 alcoholic beverages other than beer; distilled spirits;
RIGHTEOUS SEVEN Righteous Road 527 Westview Drive St. Louis MO 63130 alcoholic beverages other than beer; distilled spirits;
WILD BILL'S TEXAS TEA BROWN DERBY, INC. 7850 NORTHFIELD ROAD CLEVELAND OH 44146 alcoholic beverages other than beer and ale, namely mixed cocktails;TEA;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.