169: History of Alcohol Law | Marc Sorini

169: History of Alcohol Law | Marc Sorini

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist February 27, 2019 Duration: 1:04:29

A History of Alcohol Law as presented by Marc Sorini at CiderCon2019, Chicago

Attorney Marc Sorini is a Partner at McDermott Will & Emery LLP based in Washington. DC.

  • Marc is considered the go-to attorney on the alcohol beverage industry.
  • He works with the United States Association of Cider Makers and presented this Historical Overview at the CiderCon luncheon on February 7, 2019 in Chicago.

Beside the History of Alcohol, Marc speaks at Trade Conferences on

  • The Intersection of Spirits and Marijuana
  • The Ban on Consignment Sales
  • and an ongoing speakers schedule on topics relatable to the wine, beer, spirits and cider industry.

Marc Sorini is on the list of:

  • The Best Lawyers in America, 2011 to 2019
  • "Lawyer of the Year" for Food and Beverage Law in Washington DC in 2015 and 2018

In this presentation Marc Sorini discussed the historic development of the current legal structure regulating alcohol beverage businesses.

  • The origins of "tied house" laws and the evolution of the three-tier system
  • The "often-confusing" status of cider under federal law
  • Cider's treatment under alcohol excise tax laws

Contact Attorney Marc Sorini

Law Firm website: McDermott Will & Emery LLP  

Address: The McDermott Building

500 North Capitol Street, NW, 

Washington, DC 20001-1531

Telephone: +1 202 756 8284 

email: msorini@mwe.com

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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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