FLAVORED ALCOHOLIC BEVERAGES

Brand Owner (click to sort) Address Description
CANIJILLA Cervezas Cuauhtemoc Moctezuma, S.A. DE C.V. Avenida Alfonso Reyes 2202 Norte Colonia Bella Vista Monterrey, Nuevo León 64410 Mexico Flavored alcoholic beverages, namely, hard seltzer;
CHEMISE Bev-Tech 966 Ponus Ridge Road New Canaan CT 06840 Flavored alcoholic beverages, namely, flavored prepared cocktails and mixed drinks;
DREAM IT LIVE IT BROWN-FORMAN CORPORATION 850 Dixie Highway Louisville KY 40210 Flavored alcoholic beverages, namely, prepared alcoholic cocktails made with a wine base;
HOPPY POP HA-Global, Inc. 400 F Street Perrysburgh OH 43551 FLAVORED ALCOHOLIC BEVERAGES;
LIQUID COURAGE Rosenwald, Josh 6 Forest Lane Lawrence NY 11559 Flavored alcoholic beverages;
MARGARITAVILLE ISLAND BLEND Buffett, Jimmy 424-A Fleming Street Key West FL 33040 Flavored alcoholic beverages, brewed using a malt base;BLEND;
NO CA NOCA BEVERAGES INC. 184 GRANT ROAD NEWMARKET NH 03857 Flavored alcoholic beverages in the nature of hard still water;Flavored brewed sugar-based beer;
NO CA NOCA Beverages 184 Grant Road Newmarket NH 03857 Flavored alcoholic beverages in the nature of hard still water;Flavored brewed sugar-based beer;
SARONG BevTech 966 Ponus Ridge Road New Canaan CT 06840 flavored alcoholic beverages, namely, flavored prepared cocktails and mixed drinks;
 

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.