I am honored to be a Keynote Speaker at this event, Register here!
July 2019 in San Francisco will be the first time ever that the drinks industry will get to address this game-changing legislation
The upcoming Cannabis Drinks Expo will be the largest gathering of cannabis industry professionals ever. For anyone thinking of entering the U.S. cannabis drinks market, this will be the place to be in 2019. An exhibition booth on the main trade show floor gives you front-row access to brand representatives, distributors and potential retail partners. The Cannabis Drinks Expo is the perfect platform for growth, giving you unparalleled access to some of the biggest names within the fast-growing cannabis drinks industry
Be still my heart. Being far from wildly successful as an entrepreneur or sitting in that high paid “Catbird Seat” I can understand what it’s like to yen for the very best. Maybe it’s a failing of mine, but I’ve always possessed a keen appreciation for the very best things in life. These can be wildly expensive, so I may have to forgo them until I can afford it, or not at all!
I’m honored to be a keynote speaker at the first ever 2019 Cannabis Drinks Expo !!
For anyone curious about the future direction of the cannabis industry in the United States, the place to be in 2019 will be the first-ever Cannabis Drinks Expo, hosted by the Beverage Trade Network. This event, taking place in July 2019 in San Francisco, will be the biggest global gathering of cannabis drinks professionals ever, bringing together drinks producers, manufacturers, brand owners, distilleries and brewers all in one place for a spectacular one-day expo.
The major theme of the Cannabis Drinks Expo will be on growing your business and growing your bottom line. So if you’re a brand owner, or a distillery or brewery looking for an on-ramp to the very aggressively growing U.S. cannabis industry, this event will provide the perfect platform for growth.
Trade only event.
Where and When
July 25, 2019 – South San Francisco Conference Center (11 am to 5 pm)
The new incense that just swirled past your nose, in and around the Los Angeles area is not the usual throat stinging snap of burning weeds. instead it’s the lush and intellectually stimulating aromatics of freshly crushed fine herbs and exotic flowers and spices. Just coming into nasal view are bursts of juicy and sweet tropical fruits, tangles of caramelized nut meats and candied orange zests dancing elegantly up your nose. What these micro-gusts of quickly dissipating memory stimulating fragrances represent is the new way to enjoy cannabis. This modern technique is delivered ‘sans flame’ and completely without the often-acerbic smoke that, quite frankly, doesn’t appeal to everyone. There is a slight vapor cloud, but that dissipates very quickly into the atmosphere. The Bloom Brandhas created deep scientific methodology to harness a safe and non-confrontational application of their proprietary, pure cannabis oil within your daily wellness routine. The Bloom Brand cannabis oil cartridges, micro-cannabis pens and fully-activated, pure extracted oils are market changing products. And not only because of their purity and lush aromatics. They utilize solely 100% Californian grown cannabis in their production, produced by their own methodology and high value production techniques. Each one is carefully designed to fully capture their easy-going, youthful and healthy Californian lifestyle.
His newest craft-style beer will come with a much more potent additive: cannabis.
“What we’re going to offer is going to give a shot in arm to the beer industry,” says Villa, whose new label, Ceria, is expected to launch later this year, offering three different styles of brew: a light American-style lager, a medium-bodied Belgianwhite, and a heavier India Pale Ale, all infused with various levels of THC, the main psychoactive ingredient in marijuana.
Author’s note: Writers are naturally attracted to the feel of paper. After all, it is paper that binds us together in the written word when we publish our books. The electronic book, be it in the form of a smartphone, tablet or Kindle offers so little to the bibliophile who craves that ‘new book smell’ or yearns for the feeling of paper coursing past their fingers when turning a page. To the best of my knowledge, no one has ever experienced a paper-cut while turning the page on a Kindle. This is truly one of life’s unique experiences and one that cannot be duplicated in the electronic medium. Making notes on paper, the exemplification of the written arts with the written word is a timeless pastime.
Images courtesy of Warren Bobrow: the Hoochie Coochie Man cocktail (left) and the non-alcoholic Rose, Saffron and Cardamom Lassi (right) from his latest book Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.
Earlier this year, Warren treated our readers to a sneak peek of the book before it was available for purchase! If you missed that post, click here to get his recipe for the Mezzrole Cocktail, with a little dose of history regarding cannabis beverages.
Author’s note: Originally, I sought to work in the wine business. My parents encouraged the enjoyment of wine at the table and in our deep European travel in the 60s and 70s. This eventually evolved to a career in the culinary arts. Writing about wine, tasting wine, wine travel and, of course, the study of culture through wine became a career. As a former trained chef who started at the very bottom— the dish sink, wine appreciation is a wonderful way to teach the palate (and the mind) about the best things in life. Culturally, wine is part of our civilization. We learn to follow the drinking of wine and history is written shortly thereafter. Soon, the creation and the documentation of cocktails became another passion of mine, but in life, I believe that things happen for a reason. A lifetime of tasting wine has offered me knowledge, making it easier to enjoy small-producer, hand-crafted organic and biodynamic wines— my favorites! These are the ones that almost always grace the dinner table because they go so well with the kinds of foods I prepare, from scratch with love. For me, wine is the art that inspires memories and deepens relationships. A special bottle of wine shared between friends makes for experiences that never end. Every sip in the future reminds one of the past. It’s just that easy!
When owners Will and Danyelle Prouty first opened Division Wines in 2011 on Portland’s Division Street, they did so with the intention of creating a small wine store they believed would add value to their neighborhood. After all, the shop would be a mere 12 blocks from their home of 23 years, where they currently raise two teenage boys and their accompanying two cats, an anecdote mirrored on the Division Wines website. Danyelle and Will have 30 and 35 years experience, respectively, in the restaurant business–Will, positioned at downtown Portland’s South Park for the past 19 years, running their esteemed wine program for the most recent 13. As time beckoned for the couple to venture out on their own, the wine business was a natural segue. With eCommerce and big box stores ruling retail, they sought to create a neighborhood place where people know who you are and remember what you like to drink, a spot people can trust while exploring wines from around the world.
“What first attracted me to wine over 30 years ago still defines the shop today. Wine is connected to everything around it. Wine is farming, science, politics, religion, history, ambition, ego, grace, beauty, calamity, and more,” Will shares. Speaking with him for just a few moments, it becomes obvious why Will sees wine in everything. “The story of the vine is the story of the human experience. It needs to struggle a little to find true expression. Too much stress and it could break. Not enough, and it grapples with finding character. This journey defines me, and it defines our humble shop,” he says.
Nearly everyone has been to their local garden store and ogled over the varieties of fresh herbs that you can grow on your windowsill garden. Who knew there were so many different kinds of basil? And how about all that mint? Are there enough days of growing season left for every different kind of mint, pared with all those incredible bourbons on your groaning shelves?