Fall 2015 Highball

Highball S P I R I T S

Meet the Buddha of Bourbon Wild Turkey’s master distiller, Jimmy Russell

PA R T I E S T HAT PAC K A P U N C H

Speyside’s Scotch

M A G A Z I N E

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F A L L

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Highball is a quarterly

FALL I S I MMINENT, and while past acquaintances with the beach and piña

publication of ABC Fine

coladas aren’t too far removed from memory, impending appointments with

Wine & Spirits. Copyright

hot toddies and spicy holiday libations still hover in the future. Read on for

2015 ABC Liquors, Inc.

autumnal flavors, Halloween punches and Thanksgiving Day sips.

All rights reserved.

Not all products are available in all stores. If the product you’re looking for

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BUDDHA OF BOURBON

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PITCHER THIS

isn’t available, ask us to order it for you!

Meghan Guarino Editor meghang@abcfws.com

Allie Smallwood

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Contributing Editor allies@abcfws.com

Meet the longest-tenured, active distiller in the world, Wild Turkey’s Jimmy Russell.

Ready for the season? These punches are perfect for fall gatherings, Halloween parties and Thanksgiving dinner.

RUM FOR RUM’S SAKE Ron Abuelo Rum is expressive, distinguished and smoothly complex. Read about the Abuelo family’s distillery traditions and the rum they make.

Cover photography

by Ellis Gadrim

ROSEMARY GIMLET

Visit our Facebook page for a chance to win a Wild Turkey dartboard on September 16!

Facebook.com/ ABCFineWineSpirits

2 ½ oz Tito’s Handmade Vodka 1 tsp Rosemary-infused simple syrup 1 Lime, cut in quarters Fresh rosemary

FOR THE ROSEMARY-INFUSED SIMPLE SYRUP

1 cup Sugar 1 cup Water 4 Fresh rosemary sprigs

To make the rosemary-infused simple syrup, combine sugar, water and fresh rosemary sprigs in a medium saucepan over medium-high heat. Bring to a boil and cook until sugar is dissolved. Remove from heat and let stand for 30 minutes.

Pour mixture through a mesh strainer into an airtight container. Discard rosemary sprigs and chill infused simple syrup for 4 hours.

For the cocktail, muddle lime with syrup, add vodka and ice. Shake and strain into a cocktail glass. Garnish with a sprig of fresh rosemary.

Highball 2

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THE SPEYSIDE SCOTCH: GLEN MORAY

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MICHAEL’S IRISH CREAM

Once an old brewery, the Glen Moray distillery is home to some of Speyside’s most characteristic whiskies.

This is the creamy liqueur you need in your coffee to warm up on a cool fall evening.

Buddha of Bourbon M E G H A N G UA R I N O

“I’ll retire the first day it’s a job,” Jimmy

bourbons a tribute to the

Russell, master distiller of Wild Turkey said.

already accomplished legacy

Last year, Jimmy celebrated 60 years with the

he has created, but he has the

company, making him the longest-tenured,

rare opportunity to pass everything

active master distiller in the world. “It’s some-

he knows down to his son, Eddie Russell.

thing I enjoy. I come to work 6-7 days a week.

“That’s the thing I enjoy the most. I got to

I only live 6 miles away,” he explained.

Eddie and Jimmy Russell

work a little while with my dad here, now I get to work with Eddie here,” Jimmy said.

His sweetly southern accent and polite remarks (“Ma’am, could you repeat that?”) seem to

Distiller and the Buddha of Bourbon, launched

“He actually came here for a summer job.”

somehow mask the fact that he has been

several Wild Turkey products, including Rare

Jimmy later beamed about Eddie’s induction

running a bourbon empire in his backyard for

Breed, Russell’s Reserve and the first ever

to the Bourbon Hall of Fame five years ago,

more than half a century. His honeyed drawl

honeyed bourbon, today known as Wild

making the pair the only father-son duo to

sounds like it’s made from the bourbon he

Turkey American Honey.

hold the honor. “That’s a thing that I’m proud of. We’re a father and son in the Bourbon

creates, thick and deeply rooted in Kentucky.

Hall of Fame,” he said.

From a family of distillery workers, Jimmy was destined for the bourbon business. “Well it’s

Since his first day in 1981, Eddie has been hot

been my life; my grandfather was in the busi-

on the trail his father paved, working his way

ness, my wife was in the business at one time,

from relief operator to associate master distiller

my dad was in the business, I’m in the busi-

and eventually launching his own bourbon,

ness, my son’s in the business, now his son’s in

Wild Turkey 81, which has already won high

the business,” he said. “Here in Lawrenceville,

ratings and a silver medal in the 2012 San

Kentucky, there were four bourbon distilleries

Francisco World Spirits Competition.

when I was growing up and I had family

From Jimmy and Eddie’s domain at the Wild

working in all the bourbon distilleries. It’s just

Turkey distillery comes a specially bottled,

natural that’s what you wanted to get into.”

limited bourbon exclusive to ABC Fine Wine

So with a foundation of experience backing his

& Spirits. The barrels for this bottling were

early career choice, Jimmy started at Wild Tur-

hand-selected by Jimmy himself, who describes

key with a broom in hand, sweeping floors. The

the liquid as having “a lot of spice to it. A lot of

master distiller before him “more or less took

flavor, a lot of body, a lot of character in it and

me under his wing and started training me and

Wild Turkey Distillery, Lawrenceville, Kentucky

everything about the distillery business from the making of it to the aging of it to the bottling of it and everything. So I’ve had the full system

His bourbons are the top of the line, winning

everything. It’s the top of the line. Got a lot of caramel, a lot of vanilla, a lot of sweetness to it, and there’s a little spice in it too.”

awards from gold and silver medals in multiple

These select barrels have been bottled as

spirits competitions to 90+ point ratings by the

Russell’s Reserve and are denoted by a special

During his time with Wild Turkey, Jimmy,

Beverage Testing Institute, Wine Enthusiast

neck-hanger. Look for these exclusive bottles

nicknamed the Master Distillers’ Master

and critics worldwide. Not only are Jimmy’s

in select ABC locations across the state.

all the way through,” Jimmy explained.

Wild Turkey Distillery, Lawrenceville, Kentucky

Pitcher This M E G HA N G UA R I N O & A L L I E S M A L LWO O D

As we near the season of family gatherings and large feasts, we’re feeling a little warm and fuzzy inside—and that’s not just the vodka. What’s more comfortable than a family-style meal? Pass the potatoes from one end of the table to the other where you can find a big bowl of festive punch ready to be ladled into the “good” crystal brought out for just this occasion. Take a look at these make-ahead cocktails, perfect for fall gatherings, tailgating, Halloween parties and Thanksgiving dinner.

PEAR DROP

2 cups Wild Turkey 101

1 cup Roasted pear puree

½ cup Maple syrup Sparkling wine Ice

ROASTED PEARS PUREE

2 Barlett pears, cored and sliced

3 ½ T Fresh lemon juice

½ t Ground cloves

Roast pears at 375° for about 20

minutes, or until the underside of

each slice caramelizes. Remove

from oven and let cool. Combine

cooled pears, lemon juice and

cloves in a blender. Puree until

smooth. In a large pitcher, combine

pear puree, bourbon and maple

syrup. Stir well and chill for about

4 hours. Once chilled, pour mixture

into a bowl with a bottle of sparkling

wine. Serve each cocktail in a

glass of ice with a sprinkle of

ground cloves.

Photography by Ellis Gadrim

PUNCHKIN

750mL Cruzan Spiced Rum

1 cup Orange juice

1 cup Lemon juice

1 cup Spiced syrup

½ cup Pumpkin puree

2 ½ cups Sparkling water

Cinnamon sticks

SPICED SYRUP

THE ROSE BOWL

2 cups Ron Abuelo Rum

2 cups Apple cider

1 cup Maple syrup

1 cup Fresh lemon juice

Angostura bitters

½ cup Brown sugar

½ cup Water

6 Whole cloves

6 Allspice berries

1 Cinnamon stick, broken into pieces

1 Star anise pod

roses on top. Serve each cocktail in

6 White peppercorns

a glass with two dashes of bitters.

½ Nutmeg, cracked

Combine rum, cider, syrup and lemon juice in a large saucepan over medium heat. Stir until well-blended. Once warm, pour into punch bowl and float

For the spiced syrup, add all the spices to a small saucepan over medium heat, shaking constantly to keep them from burning. Add the water and sugar, stirring to dissolve sugar.

Bring to a simmer and let cook for about 10 minutes.

Remove from heat and strain the liquid to rid the mixture of any undissolved spices, like the cinnamon sticks. Set the syrup aside.

Combine rum, orange juice, lemon juice, spiced syrup and pumpkin puree in a large bowl. Stir to combine. Strain into a large pitcher and chill. Once cold, serve in small glasses garnished with a cinnamon stick.

TIP: Use dry ice for a spooky effect to this delightful pumpkin punch!

Highball 5

THE SPEYSIDE SCOTCH: GLEN MORAY M E G H A N G UA R I N O

The Glen Moray distillery team

Softly undulating hills and glassy, reflective rivers

and toffee with a tang of citrus. Expertly made with tradition

slowly wind their way to the distant snowcapped mountains of

and quality in mind, Glen Moray Classic Single Malt is

Speyside, Scotland, a region dotted with towns and speckled

a pleasant sipper best served on the rocks.

with whisky distilleries. There are more distilleries in this Highland sub-region than any other in Scotland. It is here, along the banks of the River Lossie near Elgin, that the Glen Moray distillery sits.

In addition to the Glen Moray flagship, and available at ABC Fine Wine & Spirits, the distillery produces: a 10 Year aged in Chardonnay casks creating a complex palate with aromas of pear, apple and key lime pie and a finish that exhibits enduring

Before Glen Moray crafted its first drop of Scotch, the site of the

oak notes; a well-rounded 12 Year with honeycomb and ginger

building played host to an old brewery that would eventually be

marmalade nuances; a 16 Year that boasts fig and raisin aromas

reconstructed for the premiere opening of the distillery in 1897.

with firm body and oaky tannins; and a 25 Year with a light

Since then, Glen Moray Scotch has been distilled by a small,

amber color, dried fruit and cinnamon spice aromas and

dedicated team currently led by Distillery Manager Graham

a warming palate of rich complexity, thanks to the Scotch’s

Coull. Graham is the fifth in a line of passionate distillers to

finish in port casks.

take the reins at Glen Moray since 1897.

Glen Moray is an authentic Speyside distillery with tradition

Speyside whiskies are typically palatable with prominent malt,

wound throughout its beautiful stone walls. For more

spice, vanilla and green apple aromas and flavors. And while

information about their location, history and whiskies,

Glen Moray whiskies display these distinct characteristics,

visit glenmoray.com.

they have something a bit more. Aged in used bourbon barrels sourced from the US, the Scotches made at the Glen Moray distillery offer white wine-like finishes, smooth body and a mélange of flavors, including chocolate, dried fruit and barley.

Glen Moray Classic Single Malt is the epitome of a Speyside Scotch with a light gold color and warm malt aromas. This flagship offering showcases notes of honey, butterscotch, grass, oak

Graham Coull’s home

Glen Moray Distillery, Scotland

Did you know Glen Moray Classic Single Malt can be found in another whisky?

Label 5 is an award-winning blended Scotch Whisky with a silky palate and notes of praline, honey and custard with some spice on an otherwise clean and zesty finish.

The Glen Moray base rounds the body and keeps the complexity smooth.

Highball 6

Distillery Manager Graham Coull

Rum for Rum’s Sake A L L I E S M A L LW O O D

There’s rum, and then there’s soulwarming, vacation syndrome-inducing, I-want-to-drink-this-straight rum.

As summer packs its suitcases, we Floridians are ransacking our lives for any remnant of the season.

Ron Abuelo might be the ticket.

rum meld together in the barrels – a high proof, stylistically clean rum and highly aromatic base rum with exotic, floral flavors.

Whether the rums coalesce for 7 years, 12 years or 30 years, the honed notes of vanilla and caramel burst through in a way that is hard to distinguish

Born and raised in Panama, Ron Abuelo rums

in other rums. The Varela family knows they’re

exhibit strong terroir. In Pesé, Panama, sits the

blessed with the land that yields the sugarcane,

Hacienda San Isidro, the distillery of the Varela

but they also know they’re blessed with good

family. The Varela family continues to craft their

work ethic.

rum here because of the unique climate conditions that encompass the fertile valley of the hacienda.

Humid days, cool nights and moderate rainfall infuse the sugarcane with spicy aromatics and flavors.

“Our rum is the expression of our long and passionate quest to produce the finest aged rum in the world. Abuelo means grandfather in Spanish, and that reflects the essence of this brand: heritage

“From the very early days, my family has been

ABC Fine Wine & Spirits Executive Vice President Jess Bailes samples Ron Abuelo rums

known for its commitment to exceptional quality.

Our category [rum] allows us to best express our craftsmanship. As more and more people try our Ron Abuelo rum they recognize our superior taste, smoothness and complexity.”

When you want to experience your rum, reach for Ron Abuelo.

and tradition,” explains Luis J. Varela Jr., the great grandson of Don José Varela (who established the first sugar mill in the town of Pesé in 1908).

Ron Abuelo rums are available at ABC

“We are very proud of our Panamanian birthright and we believe this magical country provides the perfect place to create the very best rums.”

The family’s hands are still firmly planted in the crafting of the rum; the sugarcane is grown and

See pages 4 & 5 for a Halloween party punch that exhibits the fine flavors of Ron Abuelo.

The ABC team at the distillery in Panama

harvested on site, distilled at the estate and aged there.

Just because they stick to time-honored rum-making techniques doesn’t mean that Ron Abuelo rums are behind the times. On the contrary, they use a state-of-the-art facility that sorts the sugarcane, crushes it, extracts and strains the juice, and purifies the liquid. Once the purest form of the sugarcane juice is prepped it’s combined with in-house yeast for an exclusive aging period, all inside petite white oak barrels.

Blending is next and it’s the where the artistry comes in. Two sharply opposing expressions of Highball 7

Highball

8989 South Orange Ave. Orlando, Florida 32824

S P I R I T TO S I P:

F I N I SH :

C O LOR :

Coffee with cream O N

TH E

Sweet and sticky P R O O F :

NOSE :

Caramel, orange, toasted nuts and vanilla ice cream TA S TE:

Orange, cream, whiskey and butterscotch frosting B ODY:

Soft, silky and medium-bodied Highball 8

Michaels Irish Cream

34Ëš

S ERV E:

Over ice or as the cream to your stout cup of coffee AND

R AT I NG S AWA R D S :

Silver, International Review of Spirits; 86 points, Beverage Testing Institute