Jessica Broadbent is a journalist who writes for Just Drinks, with her work also appearing in publications such as just-food and Wine Business Monthly. She covers a wide range of topics in the beverage industry, including spirits, wine, and non-alcoholic drinks. Jessica's articles provide insights into industry trends, company performances, and market data.
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Jessica Broadbent's coverage primarily revolves around the alcohol industry, with a focus on spirits, wine, brewing, and the beverage market. Her articles often include announcements and press releases from companies within this sector.
Given her focus on the alcohol industry and sales & marketing topics in particular, Jessica may be interested in pitches that offer expert commentary or data-driven insights related to new product launches, marketing strategies for alcoholic beverages, or trends shaping consumer preferences in the drinks market.
Since she covers international developments within the food & beverage sector without specific geographic focus mentioned, experts with global perspectives on changing consumer behaviors or emerging trends in alcoholic beverages could find success when reaching out to her.
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This week, the European Commission called upon member states to sign up to the High-Level Group on Wine Policy.
Casa Noble, which Constellation acquired in 2014, and Mi Campo, bought in 2018, are produced at a third-party distillery in Mexico.
By: Jessica Broadbent
By: Jessica Broadbent
Though perhaps best known for its flagship Sherry brand, Tio Pepe, González Byass's empire has grown to include 14 wineries in Spain, Chile and Mexico, as well as a portfolio of spirits.
The US listed wine company said it faced “negative financial headwinds that severely impacted its liquidity position”.
Peat is central to the flavour of most of the Scotch on sale but its use is attracting criticism on environmental grounds. Jessica Broadbent reports.
Pet-food manufacturer Vafo Group has acquired Pooch & Mutt, a UK-based pet-food brand focused on natural ingredients, in a “multi-million pound” investment.
Making zero-alcohol wine is complex and usually involves producing full-strength wine and then stripping out the alcohol. What methods are proving most successful?
By: Jessica Broadbent
“We won't compete with the complexity of Burgundy, obviously,” he says. “But we think within the next five years we will be able to provide a very
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