Top Trends and Takeaways from Bar Convent Brooklyn

This June, the Double Forte team tackled Bar Convent Brooklyn (BCB), an event where we tasted and walked around a venue filled with over 230 exhibitors featuring premium craft spirits, no- and low-alcohol brands and mixers from both domestic and international markets.

At an event designed for bar and beverage professionals, below are our top takeaways and noted trends for the wines and spirits industry.

Beverage Inclusivity

In previous years, if you wanted something outside of cocktails, wine or beer, there wasn’t a place for you on the beverage list. Now, we’re seeing a shift. There are all types of beverage offerings designed to meet consumers wherever they are. Non-alcoholic beverages are no longer just a small table in the corner of a convention, but front and center. Beyond non-alcoholic beverages, there was a mix of dairy-free and gluten-free offerings. We sampled a delicious dairy-free, almond-milk-based Irish cream whiskey and coffee liqueur. BCB highlighted how the industry is moving towards inclusivity for all types of drinkers.

Mezcal

Tequila sales in the US have been on a meteoric rise for the past decade. Trends show that the aggressive growth is beginning to slow. According to VinePair, in 2024, the value of tequila and mezcal grew by 2.9 percent to reach $6.7 billion. Mezcal has ridden Tequila’s coattails through the majority of this surge in popularity. However, based on the number of mezcal brands throughout BCB, we think it’s mezcal’s time to shine. Mezcal is more time and labor-intensive to produce than Tequila. Mezcal production is also generally on a smaller, more artisanal scale than tequila. This is often reflected in the price. With an industry moving towards premiumization, we think it’s ripe for mezcal to have its moment.

Spritz on Spritz

It started with the Aperol Spritz, but at BCB, everything was turned into a spritz. Our favorite was a Meyer Lemon Apéritif with prosecco. As consumers are becoming more conscious of their consumption, the spritz provides a light and bubbly low-alcohol beverage option. Spritz may not be new to the restaurant and cocktail scene, but we saw no signs of this trend slowing down.

Bitter is Better

Is the US palate starting to move away from sweet and embrace bitter? Bitter beverages were abundant throughout the halls of BCB. This included bitter cocktail-inspired non-alcoholic sodas and a range of amaro offerings. Amaro means bitter in Italian. While the liqueur originated in Italy, American Amaro is gaining ground. Sweet drinks and cocktails are taking a back seat as consumers embrace bitter. 

Is that wine?

The BCB event is designed for bar and beverage professionals. It’s not designed as a place for wine. The category is declining and struggling to connect with younger legal drinking consumers. There is an opportunity in wine to build more connections with the beverage community. We found one wine brand at BCB and they were highlighting their sparkling wine as an ingredient in cocktails, especially in a spritz. This tactic stood out as an opportunity to connect with more consumers and ultimately bring them into wine.

At this standout industry event, these are only a few of our many takeaways. With an entire hall dedicated to emerging beverage brands, we’re excited about the future of the industry. 

Cheers!