Hogwash was born at a charity event in Atlanta back in 2008. As the story goes, the folks running the event were looking for a wine the guests could drink with the hogs being roasted. Boo Beckstoffer (Tuck’s wife) hailed from the area and friends, knowing she had Napa winemaker for a husband, started asking. Tuck had been playing around with Rosè and thought his little wine project could work and delivered the juice he made to the event. One guest shouted, “We can wash the hog down with this Rosè,” and they did. The wine was a huge success and Hogwash was born.
Tuck Beckstoffer has retreated from the project, but Hogwash lives on. Its grown organically from that first batch and now includes Hogwash Rosè in all shapes and sizes as well as a sparking rosè. “We’ve got kegs, cans, 750’s, 1.5’s, even Frosè,” says Charlie Plummer, Director of National Sales for Hogwash and Amulet wines.
“The kegs started 8 years ago because of R & D Kitchen in Yountville,” he adds, “and that business has really grown.” As for cans, well, the can movement had everything to do with launching Hogwash in those mini metal containers. “We actually started with 375ml’s but we switched to 250 ml’s.” That happened for a few reasons; I can attest to the fact the 375 ml cans can be kinda deceiving. Two cans and you’ve drunk a bottle of wine that has gone down way to easily. And the second is pricing. “The 250ml size is way better for On-Premise single servings,” says Plummer, “and the four pack pricing is much easier to stomach.”
If you haven’t had a chance to try Hogwash Rosè or their new Hogwash Sparkling Rosè in cans, definitely reach out to us. There is one slight change you may notice on the Sparkling Rosè can if you have already tried them. “We just went through a new canning of the Sparkling wine,” says Plummer, of the change, “the new cans have a slick label because the matted ones looked wet and frosted when they were iced down.” Same delicious bubbly nectar inside.