Wirtz Beverage Nevada is committed to providing our customers with industry leading technology. In an effort to better serve you, Wirtz on the Web (ordering.wirtzbev.com) will be unavailable effective January 27th, 2012. Our e-commerce website will be going through a series of updates to enhance all aspects of its performance and features, all designed to provide our customers with an improved overall experience.

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(Las Vegas, NV) – Wirtz Beverage Nevada announced last week the appointment of award-winning mixologist Andrew Pollard as Beverage Development Specialist. Pollard’s cocktail and bar development expertise will now reach hundreds of bars, nightclubs, restaurants and resorts.  He will report to and work closely with Drew Levinson, who will assume the role of Beverage Development Manager for the company, effective January 16.

“We have two of the industry’s best and brightest talents working together to enhance the cocktail scene in Las Vegas,” said Kevin Roberts, Senior Vice President, Wirtz Beverage Nevada. “The value that they will provide, as full-service consultants, is unmatched in this market.”

In this role, Pollard will work in partnership with Levinson to create new programs for premier accounts throughout the Las Vegas market.  He joins the company from his role as Property Mixologist for The Cosmopolitan of Las Vegas where his esteemed bar program achieved stellar success and praise.

Since 2004, Pollard has been immersed in the hospitality industry acquiring the talents that have led him to his position at Wirtz Beverage Nevada. He was an integral part of the opening teams for Las Vegas’ Tangerine Nightclub & Lounge, Social House and Noir Bar where he mastered wine, beverage and service standards. A standout on the strip, Pollard is recognized for using artisanal and high-quality spirits for creating progressive twists on classic favorites, a signature style dubbed “Classic Restoration.”

“Andrew’s experience and diverse skillset truly sets him apart,” said Drew Levinson. “Not only is he an extremely talented mixologist, but he understands how operational training and development works. He will be a great addition to our team and asset to our partners.”

Together, Pollard and Levinson will provide training, education, product knowledge, drink and menu development and other support to restaurants, resorts, nightclubs and bars; a value-added program started by Levinson under Wirtz Beverage Nevada in 2007.

“The success of this program is a testament to the work Drew has done on the ground. He has created a demand,” said Roberts. “Adding an extra arm to support these efforts will only contribute to our ability to provide best-in-class service.”

As one of the most winning cocktail competitors in Las Vegas, Pollard has garnered significant attention and acclaim nationwide. Accolades include “Most Inspired Bartender 2009, Las Vegas” by Bombay Sapphire/GQ Magazine and “Best Up and Coming Mixologist” by Vegas Seven.  Additionally, Pollard and his cocktails have been featured in trade and news publications across the country, including Food & Wine, Wall Street Journal, LA Times, Tasting Panel, Cheers, Nightclub & Bar and Las Vegas Sun. Pollard is the current Vice President of the USBG’s Las Vegas Chapter, a role he has held since 2010.

Wirtz Beverage Nevada, with offices in Las Vegas and Reno, is a statewide leader in distribution of fine wine, spirits and beer brands.  The company is a member of Wirtz Beverage Group, one of the country’s leading wholesalers of wine, spirits and beer brands.  Statewide affiliates also include operations in Illinois, Wisconsin, Minnesota and Iowa. Today, Wirtz Beverage Nevada employs more than 600 people and its revenues exceed $330 million.

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Article written by the Las Vegas Review Journal:

Master Sommelier and WBN Director of Education will help mentor the CSN staff and students

Admit it. You’re an oenophile. Be it a 2-year-old California chardonnay or a 20-year-old French Bordeaux, you love your wine — all your wine. In fact, some consider you a connoisseur while others just think of you as a grape nut.

Here’s the good news: Whether you’re a connoisseur or a grape nut, the Food and Beverage Program within the Hospitality School at the College of Southern Nevada is in the final stages of developing a program where students can receive a certificate as a sommelier. The course work is being developed in cooperation with Wirtz Beverage Nevada.

“There’s a need within the hospitality industry, both locally and nationally, for qualified sommeliers,” said Joe Quagliano, CSN professor and director of the Food and Beverage Management Program within the Hospitality School. “The new course will be offered in addition to the present courses of wine appreciation, liquor and beverage management, and other current food and beverage courses.”

Quagliano hopes to have the program in place for the fall 2012 semester. Approximately 30 credits will prepare students to meet the certificate degree and become invited candidates by the Court of Master Sommerliers. If accepted, they can participate in specialized preparation and testing in becoming a master sommelier.

For the record, a sommelier is a wine steward, someone who specializes in all aspects of wine service as well as wine and food pairing. Sommeliers need to show proficiency in developing wine lists, wine procurement, storage and rotation, as well as correct service to customers. He or she works with the restaurant’s culinary staff in order to build a wine list that complements menu items.

The training of other restaurant staff would also be a responsibility. Contrary to many believing it is strictly limited to wines, a sommelier must be knowledgeable in service, beers, spirits, cocktails, soft-beverages, bottled waters and tobaccos.

Bart Masi is director of operations and marketing for Wirtz Beverage Nevada and has been a CSN trustee since 2001. Over the years, the company has organized numerous fundraising events resulting in hundreds of thousand of dollars for student scholarships in culinary, food and beverage, and hospitality.

“During my time on the board, I have come to understand and appreciate everything that CSN is doing to better educate and train those students who are already in the workplace,” Masi said. “Our scholarships are helping those students. The sommelier program becomes another option for them in their culinary career. They will be working with our talented instructors advised by Master Sommelier Thomas Burke.”

According to Masi, Las Vegas has the most sommeliers per capita than anywhere else in the world.

“I’ve watched this phenomenon evolve over the past 38 years,” Masi said. “At one time there were no sommeliers in Las Vegas. Now they can be found at all the fine restaurants along with celebrity chefs. The city has developed into one of the finest culinary cities in the world. We’re a hospitality capital with an international, sophisticated palate. And why not? Our clientele is global.”

Masi has also seen how sommeliers have impacted wine sales and it’s all because of social media.

“This group shares vital information every day and they are moving the wine needle to different tastes and newer, more progressive boutique wineries,” he explained. “Sommeliers have created new categories with consumers just by being in a restaurant day in and day out and are able to direct customers to wines they have discovered. And these are excellent wines with small quantities from small vineyards. Sommeliers are achieving great influence.”

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Strut the EDGE runway in the hottest lingerie fashions from Doll House for a chance to win $500, a photo shoot, lift tickets, and other prizes.  Guests are invited to dress in their hottest snow bunny or boarder gear for a chance to win random cash and prizes throughout the night! Call 775-689-7114 for Snow Angel sign-up and details.

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Every great company is built by the success of the great people who stand behind it.  Amongst those great people are also a company’s key players, the individuals who dedicate their professional lives to ensuring that the business they represent is the very best within its industry.  For Wirtz Beverage Nevada, Keith Trader is one of these key players.  And after giving almost 35 impactful years to the company, it is now time to bid him farewell as he begins his retirement.

Reflecting on Keith’s momentous career, there are many key learning opportunities and moments that stick out. His first day at Deluca Liquor & Wine began at the ripe age of 25 years old after leaving a job selling tobacco. At the time, Deluca only had a sales team of 10 individuals, all in their middle age, and brought in $25 million in revenue. As the young, energetic newcomer Keith rose quickly; within five years he was named a Sales Manager for wine and spirits. It was in this role where Keith learned to hone his managerial talents. After talking about his first Deluca sales meeting where he was asked to chew out his team and kick everyone out of the office to get them fired up he said “Motivating people meant you have to show compassion. I had to learn on my own that this kind of compassion was not the way to motivate people.”

Keith Trader, Jim O'connor and Senior Vice President Kevin Roberts at the 2011 Beam Global awards

A short trip to Reno in 1990 with Ray Norvell lead to his next major career move. In 1991, Ray asked him to take the lead of Nevada’s Silver State division in Reno. Spending over 10 years in Reno prepared him to take over as the Vice President of Spirit and Wine Sales for the entire state of Nevada. It was in this role that Wirtz Beverage Nevada was named the “Brown-Forman Distributor of the Year” which he proclaims was his proudest moment.

Keith is quick to mention how unique the Wirtz family is in today’s economy. This is a  “quality organization that encourages employees to stay because no other organization could care more about their individual employees.”

When asked what the key to success has been, Keith promptly answers, “The key to success is easy: surround yourself with really good people, who care about the company. Give them clear and precise objectives and then get out of their way.” This philosophy has proven successful time and time again. During Keith’s career, the organization grew from $25 million in annual sales to over $350 million in 2011.

When asked about the future of the industry his message is clear, “Don’t lose person to person contact and skills. The use of technology can be a huge benefit but we must be sure not to lose focus on the big picture.”

As Keith begins the next chapter in his life, newly appointed Senior Vice President Kevin Roberts states, “This is not so much a goodbye as it is a thank you and a congratulations on a job well done.”

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When it comes to helping others, we must always first consider the needs of our own communities.  The Trade Development Team at Wirtz’s Las Vegas branch demonstrated this belief by making a generous donation to the local Seeds 2 Succeed charity group.  Last week, Trade Development Manager Jim Lozito presented a generous donation to the group’s owners Robert Sandoval and Noel Reid.  Along with several members of the group, the event turned into a celebration.

Seeds 2 Succeed provides transitional living services as well as behavioral healthful, rehabilitative opportunities for children and adolescents between the ages 16-21.  It is a private organization built upon educating its members in dignity, self-sufficiency, excellence and other enriching lessons.  By reaching out to those who are unaware of the positive options available to them, Seeds 2 Succeed strives to create an environment wherein any youth may gain the skills necessary to become an accomplished adult.

WBN – Las Vegas has taken several steps this month to make sure its community can shine brighter.  From donating hundreds of toys to Toys For Tots and twenty of its managers volunteering at Opportunity Village’s Magical Forest, we are committed to ensuring that everyone here in Las Vegas may enter 2012 with a smile.

To find out more about Seeds 2 Succeed, you may visit them at their website www.seeds2succeed.net.

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Next time you’re in search of a margarita or a Paloma, tell the bartender to shake it with Milagro Silver Tequila.  Afterwards, slowly work your way through Milagro Reposado, Anejo, as well as their premium Select Barrel bottles.  Why?  Because once you’ve flirted with each of these great products, you just might be ready to become serious with that special someone.

Milagro Unico.

Unico translates as, “The Only One” and it’s a fitting title for this unmatchable product.  Aesthetics alone, Milagro Unico distinguishes itself with its super sleek, almost skeletal agave bottle. The taste is smooth yet highly complex, just the way an ultra-premium tequila should be.

Drink Unico neatly or with just 1 – 2 ice cubes and you’ll instantly be enraptured by its sophisticated notes of pepper, vanilla and caramel.  All in all, Milagro guarantees that Unico truly will be The Only One of its kind. We’re sold.

Also interested?  Well, you’re going to have to be patient.  Milagro Unico won’t be available until midway through January 2012 and only in extremely limited quantities.  Until then, enjoy another Milagro silver margarita and take pride in being the first to know that the world of luxury tequila is about to be changed forever.

Milagro Unico is coming.  Get Ready!

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The USBG Reno Chapter and Wirtz Beverage Nevada-Reno is proud to announce that Beam Global’s own, Master Mixologist, Bobby “G” Gleason, will be  a demonstrator at the next USBG event – along with representatives from Boulder Beer!  Come and enjoy product tastings, snacks, and a Beer Cocktail Seminar!

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Hand selected by Master Distiller Jeff Arnet, Jack Daniels has released their Holiday Edition single barrel to the public. In true Jack Daniels spirit, the JD team used the empty tennessee whiskey barrels to build a huge Christmas tree at the Distillery. Find your Limited Edition bottle throughout the Nevada market today.

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It isn’t the holidays without a mountain of gifts that we probably wouldn’t have purchased any other time of the year.  Especially when it comes to buying for our kids.  But the holidays are also the times when it’s most important to remember that in several other homes, many parents cannot even afford to greet their child with just a single gift.

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