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There's no beverage of moderation, only the practice of moderation.

Understanding Moderation

Part of responsible drinking is understanding that a standard drink of beer, distilled spirits and wine each contains the same amount of alcohol. It's not what you drink, it's how much that counts.

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There's no beverage of moderation, only the practice of moderation.

Committed to Responsibility

For more than 75 years, the spirits industry has adhered to a rigorous set of standards for beverage alcohol advertising and marketing. Click here to learn more about the Code.

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August 13, 2002 08:00 PM
New York, NY – The Distilled Spirits Council last Monday night brought renowned Master Whiskey Distillers together with more than twenty journalists from major consumer publications for a “New York Whiskey Barbecue” at the city’s hot new venue – Blue Smoke. The event featured a tasting of some of the most popular Bourbons and Tennessee whiskies including George Dickle, Knob Creek, Maker’s Mark, Wild Turkey 101 and Woodford Reserve, followed by a cocktail cuisine dining experience of signature cocktails and authentic barbecue. “Pairing the finest Bourbons and Tennessee sipping whiskies with American classic cuisine like barbecue is a great way to broaden our audience and grow the catagory,” said Beth Davies, Director of Communications for the Distilled Spirits Council. Among the major consumer publications attending the event were representatives from Elle, Cosmopolitan, Gear, Maxim, Stuff, Men’s Journal, Business Week, Forbes magazines as well as many other top lifestyle magazines, daily newspapers and television programs. These guests experienced a tasting of some of the finest products available on the market today, led by industry leaders Jerry Dalton, Master Distiller for Jim Beam Brands, Gary Galanis, Director of Communications for Diageo North America, Lincoln Henderson, Master Distiller Woodford Reserve, Jimmy Russell, Master Distiller for Wild Turkey and Bill Samuels, President and CEO of Maker’s Mark. Remarks by Danny Meyer, proprietor of Blue Smoke, on cocktail cuisine and in particular the pairing of Bourbon and Tennessee inspired cocktails and barbecue followed the tasting event. “Blue Smoke is the preeminent place to get authentic barbecue in New York City,” said Danny Meyer, proprietor of Blue Smoke as well as other top venues including Ruby Foos, Blue Water Grill and others. “Bourbon and Tennessee whiskies are featured in many of the cocktails we recommended pairing with our selection of regional barbecue food and we are pleased to be a part of this American whiskey celebration.” The New York Whiskey Barbecue is part of the Council’s program ‘Spirits Around the Globe,’ designed to highlight the cultural heritage of the distilled spirits industry. As part of this ongoing program, the DSC is hosting media tours to regions of historic distillation including the Bourbon Trail of Kentucky, Whiskies of Scotland and the Cognac region of France. CONTACT: Beth Davies Telephone: (202) 682-8840 SCROLLER Publication Name: Publication Author:


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The Distilled Spirits Council of the United States, Inc., prohibits discrimination in its programs on the basis of race, religion, national origin, age, gender, disability, or other protected status.