Have you ever thought about WHY beer is served on tap? It’s fresher, temperature controlled, more sustainable and much more profitable. Why then aren’t we using this system for wines? 🍷

Barclay Webster, Vice President of Free Flow Wines, challenges winemakers and wineries to re-think how their wine is being served, and what impact that has on their brand, when it is completely out of their control once it leaves the winery. 💡

Barclay explains why the first attempts at wine on tap failed, and how Free Flow Wines have overcome those initial problems to deliver high quality wine on tap. With the world now focussed on sustainability, he believes wine on tap is approaching a tipping point. 🌟

The traditional wine world is famously slow to embrace change, and opportunities always present themselves for those who are looking. Are kegs going to become the new way we drink wine? Are you ready? 🚀

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