The Russian Wealth Divide

Posted on June 16th, 2011

Since the collapse of the Soviet Union in 1991, Russia’s richest have more than doubled their wealth. Yet a recent study by Moscow’s Higher School of Economics, (HSE), says that 60% of the country’s population is either no better off or poorer today than they were 20 years ago. The gap between Russia’s richest and poorest is widening while possibly intensifying class-based tensions.

Gordon Wiltsie

In large cities like Moscow, Western capitalism has raised the standards of living for the top tier of Russian society. On the other hand, pensioners and those living is smaller cities are falling behind, disillusioned with the reform’s promise of a better life. During the Soviet-era, healthcare, education, and housing were subsidized by the government. These days, people are forced to spend a large percentage of their incomes on such services or do without. Also, pre-reform, the government provided jobs for its people so there was no unemployment and salaries were determined by the State. Today, according to the 2011 Russian Economic Report by The World Bank, high unemployment seems to remain a persistent problem in many Russian regions with some reaching as high as 47% and salaries now determined by the market.

Those most adversely affected are people living in small, single-factory towns known as monotowns. The Economic Report estimates that a sixth of Russia’s population lives in these regions that produce 40% of the country’s gross domestic product in such industries as manufacturing, fuels, metallurgy, food processing, timber, and pulp. However, as the economy changes and factories close down, Russians in monotowns are struggling to survive. Not only are they left with no other prospects for work, but they may also lose their social services and amenities because the main factory in each region has taken on the government’s previous role of providing health care, schools, heat, water, and electricity to the residents. Consequently, when a plant closes, there is no one left to deliver these services.

This was the case in Pikalevo, a monotown near Saint Petersburg. According to news reports, in 2009 the residents of Pikalevo blocked an important federal highway in protest against the town’s heat and water being shut off when the local factory closed its doors and stopped paying its bills. Other monotowns like Togliatti and Magnitogorsk have followed suit after Prime Minister Vladimir Putin intervened in Pikalevo to recoup outstanding wages due to the residents by the factory.

Yet in spite of the difficult labor market conditions in some parts of the country, Russia continues to mint a growing number of millionaires. Today, the country is ranked 16th worldwide in total millionaires according to research by Deloitte, one of the largest financial consulting companies in the world. Russia also ranks third in the number of billionaires with Moscow taking over New York’s spot as the world capital of billionaires. Deloitte’s study also estimates that “the number of millionaire households in Russia will grow from 375,000 to 1,205,000 between 2011 and 2020”.

What is important to remember is that majority of Russians living outside Moscow think of Muscovites as a separate category of Russian people who have better jobs, incomes, and lives than the rest. However, Muscovites, who have embraced capitalism, perceive the whole country as thriving. Andrew, a 41 year old business man who asked not to use his real name, emigrated from Russia to the United States in 2001. He grew up in the former Soviet Union in a city of Balashikha, just outside Moscow and saw the end of the Cold War and the struggles of a new economy. “When I left Moscow in 2001, the city was run down,” describes Andrew. He continues to travel regularly to Moscow to visit family and friends and has this to say, “Now people are much richer…The majority of the people living in Russia are living much better than before.”

Those most adversely affected are people living in small, single-factory towns known as monotowns.

Moscow has become home to many local and American franchise restaurants, designer stores, and supermarkets. Andrew points out that the biggest difference between then and now is the accessibility of goods. “Before, if you wanted to buy meat, there would be no meat to buy.” says Andrew, though he admits that the prices are much higher these days. He compares the cost of food to higher end grocery stores like Whole Foods​. Still, when you consider that the monthly minimum wage in Russia has just been raised to 4,611 rubles or $165 USD, much of what is available is not necessarily affordable for many of the country’s citizens.

In an effort to boost the economy, Russia’s government enacted a stimulus package in the last couple of years that focused on single-factory towns and seniors by dramatically increasing unemployment benefits and pensions. While this may help quell the simmering unrest in monotowns across the country it is still uncertain how Russia will be able to close the social and economic divide in the future.

How Distillation Became the Water of Life

Posted on June 9th, 2011

At Charbay one immediately gets a sense of place. And a sense of purpose. Perhaps it’s the giant antique copper stills that stand guard in front of the building, or perhaps it’s the long winding road to get there, or the quiet isolation, or perhaps it’s because that trickling sound was actually brandy, not yet aged, coming from the still. A clear brandy which the French call “eau de vie” or in English “water of life”.

Jodi cobb

“Distilling is the very essence of life on this planet,” says the elder Karakasevic as we all raise a glass of his deep golden brandy. Originally it was clear, like its trickling cousin behind me, but now it has turned color by nearly three decades in an oak barrel.

Karakasevic goes on to liken the process of distillation to our planet’s very respiration. Rain falls to the Earth, collects as water, he says, which in turn evaporates into vapor, which then condenses and falls back to Earth as water again. It is the cycle that begets the basis for all life on this planet.

An audacious statement, to be sure, one must tread lightly when they enter the realm of the gods-life giving and all that. But one taste of the embodiment of that toast, that 27 year-old brandy, and one quickly gets the impression of the ambrosia of the immortals. At the same time one marvels at the business complexities of creating a product like that. Produced 27 years ago it is only now ready for market. Couple that with the intricate complexities of liquor laws (one can only taste Charbay’s brandy at the winery on Spring Mountain-you would have to go to their distillery in Ukiah to taste their other spirits), and you begin to grasp the difficulties facing small distillers.

“[Distilling] is more art than product,” says Marko Karakasevic. “We are not trying to take over the world and be the biggest distillery ever. We are here to make the best spirits possible, and make spirits that other distillers and distilleries have never thought of before, anywhere in the world.”

The younger Karakasevic began distilling when he was ten years old, continuing the tradition of 13 generations of distillers in his family. Now 38, he has distilled almost every type of major spirit; whiskey, rum, brandy, tequila and vodka, all still made by Charbay.

“Consumers can come to Charbay Distillery and meet the distiller,” he says. “There’s a family behind the product, not a marketing company.”

Charbay was one of the very first commercially viable small scale distilleries to spring up in Northern California. The release of their line of fresh fruit flavored vodkas just happened to coincide with the beginning rumbles of the so-called “bar chef” phenomena that began in the late 1990s. As bartenders looked to improve their craft and deliver ever better tasting cocktails they soon realized that if they started with a better tasting base spirit, they wouldn’t have to waste valuable energy trying to cover up an inferior product’s flaws. All the fresh mandarins in the world won’t make bad tasting vodka taste better. Palatable perhaps, but not particularly good. Great tasting vodka, however, needs only a slight tweak-if any at all-to make a truly great tasting drink.

As San Francisco rose to cocktail Mecca status, distilleries soon began springing up all around the Bay Area; Germain-Robin (another of the very firsts) in Ukiah, Anchor Distilling in San Francisco, St. George and Hangar One Spirits in Alameda, Old World Spirits in Belmont and the Distillery No. 209, also in San Francisco.

Unknown to the general public, many of the hundreds of liquor bottles on a back bar shelf are owned or managed by fewer than 10 major liquor companies. With this wellspring of smaller craft distillers, comes the tricky question. What actually constitutes a “craft distiller”?

“Craft distillers can take the time and care to hand craft quality products that are unique to the market place,” says Arne Hillesland, distiller of 209 gin and 209 kosher gin. “Much like fine wines, they genuinely reflect the style of the distiller and the locale in which they are produced.”

For an industry that has a small bible of liquor regulations, that is only part of the explanation.

“I’m not completely certain that we quite fit into the ‘craft distillers’ category,” says Allison Evanow, Founder and CEO of Square One Organic Spirits based in Novato California. “We definitely fit into the ‘independent spirits’ category,” she says. “But as the craft distillers movement grows, the lines between craft and independent distillers are becoming more and more clear.”

Square One produces under 50,000 gallons as a brand, and contracts the distillation of their spirits to a distillery (Distilled Resources, Inc. in Idaho) which produces over 50,000 gallons total, which convinces Evanow that “boutique spirits” is perhaps a better definition for her product.

Unknown to the general public, many of the hundreds of liquor bottles on a back bar shelf are owned or managed by fewer than 10 major liquor companies.

“I completely understand why a lot of these new craft distillers are keen to find a clear definition of what is ‘craft’ and what is not,” she says. “There are far too many independent brands that are indeed nothing more than bulk spirits with a label slapped on them or poorly made ‘concept’ brands produced by large contract distillers and the craft guys want to be sure to stay clear of them,” she says.

“But there are a lot of the ‘indy’ guys out there like Square One,” adds Evanow. “Who are doing truly custom distillation, but do not have their own stills and/or interest in becoming the master distiller.”

Both types of producers apparently have roles in the development of this new boutique spirits category.

“Boutique brands are generally very small in production, in many cases handcrafted, family owned and produced on their property, says Kurt Charles, Managing Partner of the Kentfield Marketing Group (a specialty alcoholic beverage company that consults, brokers and incubates small, fledgling brands including both Square One vodka and 209 gin). “Mass produced spirits are just that, big manufacturers who produce well over 10,000 cases and up to a million or more.”

Consider this, Skyy vodka (once also a Bay Area upstart but now owned by Italian consortium Gruppo Campari) sold 3.1 million cases last year, more than all the Bay Area “craft” and “boutique” distillers combined.

“Frankly, it doesn’t matter if you distill [spirits] in a bathtub,” says Charles. “As long as the final product meets all of the government regulations.”

“The problem is when [distillers] say they are something and they are not,” he adds. “Everyone meets the minimum [legal] requirements, but in most cases meeting the minimum does not produce a premium product. The products we represent must substantially exceed the minimum standards or we would not represent them.”

As the world of the bar chefs and their craft cocktails continues to grow, so too will the world of the craft/boutique distillers, the very base for their creations. All of which will leave the general public with the best of all possible worlds: more and better products to choose from.

“Craft distillers”, “bar chefs”, “craft cocktails”, and “boutique spirits” are probably not things that Miles Karakasevic, and his then 10 year-old son, Marko, could ever have imagined when their first drops of brandy trickled off that still at Charbay some 27 years ago. They were just carrying on a family tradition, something they continue to do to this day. To many like them distillates really are the “water of life”.

An Unexpected Perspective of the Haiti Assignment – It’s From Space

Posted on June 2nd, 2011

I’ve always had a love for flying. Aside from the obvious miracle of physics that allows us to cruise above the clouds to get to our destination more quickly than any other mode of transportation, there is the riveting beauty of the ascent. Flying out of San Francisco airport, the seemingly longish drive from my home in Marin County – across one bridge, through one city and over three different freeways – fits neatly in the frame of the airplane’s portal window at about 10,000 feet. The world looks significantly different from up there. I can discern cars and boats and watch their path as if I’m looking at an incredible live action three dimensional map. It is a wonderful perspective that changes the way I see the world.

When we view the images captured in the field by our National Geographic photographers our vision is extended to what is occurring in front of the lens. What’s missing is the 10,000 foot perspective of how much terrain the photographers have to traverse to capture their images.

As I was producing last weeks story on Haiti, I was working with a company called Tomnod to utilize their astounding technology to add a perspective to our story that has never before been offered. A view from space of photographer Ben Horton’s movement on the ground in Haiti. It is an additional dimension that adds a revolutionary and thrilling element to the story.

To experience Ben’s adventure in Haiti simply download and install the small Google Earth plugin for your browser and see Ben’s trip from an extraordinary point of view. Use the Before and After buttons to compare the scene before and after the earthquake.