Environmentally friendly method of supplying wine at a dispensing location, wine dispensing system and cabinet

A beverage supply system comprising:

• a tank provided in a source building, the tank containing beverage;
• a plurality of ducts extending between the tank and a corresponding plurality of dispensing buildings remote from the source building and from one another, at least some beverage being forcingly guided from the tank to the dispensing buildings via the plurality of ducts;
• and
• a temperature maintaining device disposed along the plurality of ducts outside of the source building and the plurality of dispensing buildings, the temperature maintaining device configured for at least one of heating and cooling said ducts to maintain the beverage within a given temperature range.

A method of supplying beverage from a source location to a plurality of dispensing locations remote from one another and remote from the source location, the method comprising:

• filling a tank with beverage at the source location;
• while forcing at least some beverage along a duct extending between the tank and one dispensing location of the plurality of dispensing locations, maintaining the duct within a given temperature range during said guiding, said maintaining including at least one of heating and cooling the duct;
• and
• the duct supplying the at least some beverage at the one dispensing location;
• wherein the tank is elevated relative to the one dispensing location, said forcing including gravity pulling at least some beverage along and into the duct.

A method of supplying beverage from a source location to a plurality of dispensing locations remote from one another and remote from the source location, the method comprising:

• filling a tank with beverage at the source location;
• while forcing at least some beverage along a duct extending between the tank and one dispensing location of the plurality of dispensing locations, maintaining the duct within a given temperature range during said forcing, said maintaining including at least one of heating and cooling the duct;
• the duct supplying the at least some beverage at the one dispensing location;
• dispensing a quantity of beverage via a spout at the one dispensing location;
• and
• one of allowing and prohibiting said dispensing based on at least one of:
• a comparison between a time of said dispensing and a period of authorized dispensing, and a comparison between a user credential and a database of authenticated user credentials.