Highball: Winter 2015

Highball S P I R I T S

M A G A Z I N E

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W I N T E R

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Celebrate 325 Years of Ketel One Vodka with Carl Nolet, Jr., executive vice president and 11th generation family member

S T O C K YO U R B A R

5 Winter Cocktails for any Occasion

Highball is a quarterly

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CELEBRATE 325 YEARS OF KETEL ONE VODKA!

publication of ABC Fine

Celebrate the anniversary of this iconic

Wine & Spirits. Copyright

distillery with 11th generation family

2015 ABC Liquors, Inc.

member Carl Nolet, Jr.

All rights reserved.

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BUNNAHABHAIN SCOTCH

Not all products are

The three Scotches you need for the

available in all stores. If the

holidays are all from the same little isle

product you’re looking for

in Scotland.

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

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HOLIDAY COCKTAIL COUNTDOWN Five winter cocktails that will satisfy the palate of any guest,

Meghan Guarino Editor meghang@abcfws.com

friend, family member or caroler.

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The countdown to 2016 is on. Give

Allie Smallwood

your bar cart just what it needs to

Contributing Editor allies@abcfws.com

TICK TOCK, TIME TO STOCK

survive the holidays.

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NORTH SEA VODKA From the cold, windy climate of the North Sea comes a smooth vodka

We Made a Mistake!

In last season’s issue, we incorrectly quoted

perfect for mixing.

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as saying the location of the distillery is in

Made with açaí sourced directly from Brazil, this is an all-natural,

Wild Turkey Master Distiller Jimmy Russell

VEEV IS FOR VICTORY

powerful spirit.

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THE DUKE Sit down with Patrick Wayne as he

Lawrenceville, Kentucky.

describes his father’s favorite bourbons

The correct location of

and the namesake whiskey made in

the Wild Turkey Distillery

John Wayne’s honor.

is in Lawrenceburg, Kentucky.

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MAKING SPIRITS BRIGHT Add a dash of liqueur to your cocktail for bright flavors.

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RUM PUM PUM PUNCH This elegant, easy-to-make rum punch is the perfect cocktail for your next holiday gathering.

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ERTÉ + COURVOISIER Two French icons combine for a collection that is elegant, beautiful and phenomenally rare.

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SPIRIT TO SIP: NOLET’S SILVER DRY GIN From famed vodka Ketel One comes a juniper spirit of depth and quality.

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325 Years of Vodka M E G H A N G UA R I N O

“We have a family creed here,” Carl Nolet,

Distilleerketel #1, a coal-fueled copper pot still that

Jr. told me one afternoon over the phone. Trying

so perfectly and proudly represents the heritage

to nail down a time to talk vodka proved harder

behind the spirit.

than one might think. But seeing as the distillery’s 325th anniversary is dancing in the distance, it’s no wonder that Ketel One staff are actively unavailable leading up to the celebratory year, let alone Carl

In the time since the company was founded, the Nolet family perfected the craft of distillation—or should I say they perfected craft distillation. “In

Nolet, Jr., the 11th generation in line, with his THE 325 ANNIVERSARY COCKTAIL 1 ¼ oz Ketel One Vodka 1 ½ oz Coriander, cumin and fennel infused tea ¾ oz Lemon juice ½ oz Simple syrup ½ oz Crème de peche liqueur 1 dash Aromatic bitters Top with Prosecco

brother Bob, to run the show.

“It’s a very simple sentence,” he said of the creed.

“But it’s a hard one to live by: Try not to make mistakes.”

The creed is undoubtedly loaded and heavy to carry around if you’re not used to thinking with that frame of mind. It says so much in such a short

Directions for Coriander, Cumin and Fennel Infused Tea Add ½ teaspoon each of coriander seed, cumin and fennel seed to 3 cups boiling water. Let steep for 5 minutes and then strain off solids and cool.

sentence: work harder, smarter, with more innovation and pride and try not to make mistakes. “You have to have an uncompromised commitment to quality and taste,” Nolet explained. There is no way around it.

And truthfully, “the proof is in the pudding—or the bottle,” as Nolet said. “When you buy a bottle of Ketel One, you’re not just purchasing a phenomenal, super-premium vodka. What you’re buying is our family pride and joy.” That pride and joy is what earned the distillery numerous gold and silver medals at many San Francisco World Spirits competitions as well as a well-deserved 90-point rating from Wine Enthusiast. And with its remarkably smooth body and pure palate, this Dutch vodka will no doubt bring in even more accolades during the company’s next 325 years. “You have to be proud of what you do,” Nolet said, “I think that’s what shows in Ketel One.” The distillery producing this world-renowned vodka (you can find this spirit in 80 countries around the world) sits on a river in Schiedam, Netherlands. “You have to see this beautiful distillery,” Nolet said. “It really perfectly marries the Old World craft with the modern distilling techniques and that’s what separates Ketel One. You have the continuous column distillation process which yields beautiful, wonderful product, but on top of that we use those kettles.” The kettles he’s talking about are the namesake of the brand itself, the

Carl, Jr. with his father Carl, Sr. and brother Bob at the entrance to the distillery.

many ways, we are the original craft distillery; we started in 1691, way before this beautiful country was even a country,” Nolet said. “We’ve been doing this for 325 years, producing the best products we know how.” But they didn’t do it alone. Nolet credits the success of the distillery to “all the friends that work—we’re just one big family. And I think that’s what really sets Ketel One up for success for so long. We’re not just doing it by ourselves. It’s not

Directions for the 325 Anniversary Cocktail Combine ingredients in a cocktail shaker.

Whip shake with only 1-2 cubes of ice. Strain into a rocks glass over ice. Top with Prosecco.

Garnish with lemon zest.

KETEL ONE NOLET’S SILVER VESPER ½ oz Ketel One Vodka ½ oz Nolet’s Silver Dry Gin ¼ oz Lillet blanc Shake over ice and strain into a cocktail glass.

Garnish with a lemon peel.

just dad and his two sons. It’s dad, his two sons and an incredible group of human beings around us that do it all. That’s what we love to do.”

the back label of this edition. “For the first time, the 11th generation has their two signatures on

To honor the distillery’s 325 years of success and

the back of the label,” Nolet said. “It’s an honor

incredible vodka, Ketel One is releasing a com-

next year we’re going to celebrate our 325th. It’s an

memorative bottle of its flagship spirit. Inside

honor that our family business and distillery has

the bottle is Ketel One. “That we cannot improve

been opening its doors trying to make world-class

upon,” Nolet noted of the liquid within. But the

spirits for that period of time; it’s an honor that the

bottle is something special for the family: With

three of us, my dad, my brother and myself, are

shiny copper color and patterns reminiscent of the

heading up our family business and celebrating it

wrought iron above the entrance to the distillery,

all together.”

this anniversary bottle is a reminder of the generations of work behind today’s Ketel One Vodka.

Even more gratifying for Carl Nolet, Jr. and his brother is the appearance of their signatures on

Try Ketel One in Carl’s drink of choice, the Vesper, or toast to the distillery’s milestone with a 325th Anniversary cocktail.

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Bunnahabhain M E G HA N G UA R I N O

Named for a small village on the north coast of the isle of Islay, the Bunnahabhain distillery is home to some of Scotland’s best liquid. The double namesake pays tribute to the nearby river—in Gaelic, Bunnahabhain translates to mouth of the river. That river, of course, is the source of the clear water used to make the single malt whisky that tickles tongues across the globe.

Lovers of peat will delight in the offerings of Bunnahabhain 12 Year. Smoky aromas conjure memories of your first foray into the spirit, while flavors of fruit and nut bring you back to the complexity that is chilling in your glass. Rich and full of body with a natural amber hue, Bunnahabhain 12 Year is a Scotch for holiday sipping.

Aged a few years longer than its easy-drinking brother, Bunnahabhain 18 Year showcases honey aromas with slight notes of salty sea air. The palate is elegant with flavors of oak, toffee, leather and sherried nuts, carrying through to the dry, spiced finish. Smoke is subtle yet satisfying as this golden Scotch boasts natural flavors and aromas from start to finish.

The final Scotch in this trio of spirits is Bunnahabhain 25 Year, a rich, deeply colored sipper with lingering caramel flavors and sugared nuances. A blend of nutmeg, spice, chestnuts and roasted malt on the tongue and in the finish creates an illusion that this is for winter sipping only. Don’t be fooled.

A palate this spectacularly complex and balanced deserves attention year round.

Bunnahabhain Scotch is a single malt for the lovers of fine flavors, regardless of the year on the bottle.

With its amber color, spice flavors and deep aromas, your loved ones will delight in a pour of this elegant spirit. Bunnahabhain is available in ABC Fine Wine & Spirits locations across the state, as well as online at abcfws.com.

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Holiday Cocktail COU N T DOW N A L L I E S M A L LWO O D

At any moment, your doorbell will be screaming at you with one of three groups of people behind the door: family, friends or carolers.

Holiday pop-ins and visits happen without notice and to the best of people. They might not be so bad if the owner of the home was prepared with some cocktail ideas for the visitors. Open your doors and welcome your visitors with five winter-ready cocktails! Sweet, spiced and sparkling, here’s your beverage line of defense against all things associated with holiday stress!

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Whisk

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Frosted Cra n berry Marg aritas

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Bourbon Hot Buttered

Snowy Pine a pple

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T I C K TO C K , T I M E TO S TO C K M E G H A N G UA R I N O

Currently hordes of family, distant or not, are packing their bags and jumping on flights to Florida so they can hide away in your guest room, crash on your couch or sleep on your dusty old blow-up mattress while the winter winds whip through their northern homes.

We get it. It’s warm in Florida and the holidays are nicer when you can enjoy a cocktail on your back porch without having to wrap a scarf around the top of your parka.

But what that really means is that it’s time for a little spring cleaning of your bar cart. We’ll get you locked, loaded and ready to pour any cocktail under the Florida sun in just five steps!

Step 1: Out with the Old Toss any bottles collecting dust. You obviously don’t use them enough to keep them around.

Take inventory of what you have and note which spirits you use the most. You may want to pick up a bigger bottle of those when you start to stock.

Step 2: In with the New Here’s a little advice: splurge on the stuff you like.

If you regularly drink vodka on the rocks, get a good, smooth vodka. If you prefer bourbon neat, choose one that opens as the aromas develop, not one that makes you cringe with every waft. Don’t opt for the bottom shelf when it comes to sipping straight or mixing classics. Trust us, you and your stowaway guests will be much more pleased with the resulting cocktails.

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Below are the basics you’ll need to create just about any cocktail you can dream up. The Cointreau, St-Germain and Chambord are not must-haves, but they are nice when you want to liven up an old favorite.

Vodka / Gin / Rum / Tequila / Bourbon / Vermouth / Bitters / Aperol / Cointreau / St-Germain / Chambord

Step 3: The Gadgets Mixology can be tricky, especially if you don’t have the proper tools. Keep the essential utensils close by so you’re ready to measure, shake, stir or muddle when necessary.

Mixer / Strainer / Bottle opener / Jigger / Stirring spoon / Muddler

Step 4: The Toasters You’ll need a few glasses to hold your cocktails-tobe, but you don’t have to break the bank to get an array of appropriate glassware. Many drinks are served in either lowball or highball glasses, though having a supply of wine glasses, Champagne flutes and snifters is a good idea if you frequently serve wine and high-end whiskey.

Step 5: Add Your Touch Stock up on your most-used mixers, especially simple syrup, soda water and flavored syrups.

You’ll be reaching for them regularly, so keep a ready supply. If your style is fringe and garnishes, add drink umbrellas, cocktail picks, party straws and drink markers to your bar cart. Liven up the décor with drink trays, a shiny ice chest or even bottles of sparkling wine, and you’ll be all set to entertain for the rest of the holiday season.

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North Sea Vodka DAN EDDY • Wine & Spirits Super visor • @abc winedane

FROM HOLLAND, this ultra-pure vodka is light and smooth on the palate, with an elegant mouthfeel and just a little punch on the finish. It’s from a cool climate, right on the North Sea, created by Melchers Group distillery, a once small family business that has grown into one of the leading producers of Dutch genevers. This micro-distillery now makes whiskey, vodka, brandy, rum and liqueurs for many private labels. North Sea Vodka is all grain distilled and filtered numerous times to get that smooth and silky texture. It is light to medium-bodied, with hints of meringue on the nose and tingling pepper notes on the palate, coupled with dusty minerals on the finish. It is smooth enough to go up against Grey Goose and has received a silver medal from the Beverage Testing Institute, which noted this spirit as “Highly Recommended.”

Below are recipes that work with a smoother vodka, letting some of the other flavors shine through. This is the perfect vodka for a whole array of cocktails.

VODKA COLLINS

SALTY DOG

WHITE CHOCOLATE WINTER

A vodka version of the Tom Collins, which is made

Originally a gin drink, my version of the Salty Dog

Inspired by a Martha Stewart cocktail, my version

with gin. The original gin drink has a long history

brings grapefruit and vodka together with a salty

uses mint chocolate Baileys, rather than pepper-

that has been connected with the Irish version, the

splash. I’ve even made a softer version using

mint schnapps, and heavy cream; both versions are

Michael Collins, and the English adaptation, the

Fresca, which brings in some bubbles as well

yummy and easy to make requiring no shaker.

John Collins. This version is a little lighter and can

as sweetness.

be made with sour mix, but I like the freshness of

1 ½ oz North Sea Vodka

1 ¼ oz North Sea Vodka

2 oz Baileys Mint Chocolate Liqueur

Juice of ½ a yellow grapefruit

1 oz Half-and-half, optional

2 oz North Sea Vodka

2 tsp Simple syrup

Ice

½ Lemon, squeezed

Ice

Candy canes

Spread coarse salt on a small plate and wet the rim

Mix vodka, Baileys and half-and-half in a glass

of a lowball glass with grapefruit juice. Dip rim

then pour over ice in a lowball glass or a martini

into salt then add ice to the glass. Combine vodka,

glass and garnish with a candy cane. You don’t have

the lemon and orange juices.

½ Orange, squeezed Carbonated water Ice Sliced lemon and orange for garnish

grapefruit juice and simple syrup in a shaker or

to use the half-and-half, but I like the creaminess

Pour vodka, citrus juices and ice into a shaker and

just stir in another tumbler and then pour into

of this drink when I use it. You can make a pitcher

shake. Strain liquid into a glass with ice then top

your salted glass.

of this in advance and pour into a range of decorative

with carbonated water and garnish. Many recipes

glassware, just up the quantities to 1 ½ cups of

use a teaspoon of sugar but I like to use the orange

vodka, 2 cups of Mint Chocolate Baileys and 1 cup

juice as the sweetener instead.

of half-and-half. Add more of the half-and-half to get a lighter cocktail, and don’t forget your candy canes!

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V E E V is for Victory M E G H A N G UA R I N O

This silky, full-bodied liqueur pours perfectly clear, a direct contrast from the blossoming bouquet of aromas bursting from the bottle. A waft will inspire scents of cherries, pears and exotic fruits; a touch of citrus peeks through at the end as an afterthought. There is nothing fake about these aromas, and there shouldn’t be. VeeV is an all-natural spirit infused with açaí direct from Brazil.

As a liqueur, you can’t beat the açaí flavor. And as a sipping alternative to vodka, you can’t beat the consistent smoothness in the body or the complexity of its tropical palate.

Handcrafted in Idaho, VeeV is made with local winter wheat and Rocky Mountain water. The distillery’s commitment to the environment has led them to create a clean-tasting product with the planet in mind. Not only does the distillery donate proceeds from every bottle sold to help protect the rainforest through 1% for the Planet, but it is the world’s first and only wind-powered distillery. VeeV is the first carbon-neutral spirit ever produced.

And while the distillery is super in its own right, the spirit itself is actually made with the world’s super fruit. Açaí palms indigenous to South America produce small, deeply purple berries whose name translates to fruit that expels water.

Heralded for their health benefits, açaí berries have become increasingly popular in recent years. Research shows they are high in antioxidants and are known to have anti-inflammatory properties. Life-long proponents of the fruit credit weight loss, improved skin, boosted energy levels and even slowed aging to the berry as well.

Their distinct flavor exhibits blackberry and raspberry fruit with overtones of dark chocolate for a slightly bitter palate, though the spirit made with açaí is anything but. VeeV is a palate stunner, even on its first impression, boasting flavors of grapefruit, cherry and evident notes of prickly pear.

Naturally, cocoa makes itself known, though not overtly so.

The spirit revels in its sweetness and yields only to the palate pleasing characteristics of dark chocolate.

Delight in the natural flavors of VeeV with a cocktail made to complement every element.

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THE DUKE M E G HA N G UA R I N O

As John Wayne once famously said, “A man’s gotta

finished product had to be smooth and it had to be

do what a man’s gotta do.” The quote, printed on

damn good.

the inside label of his recently released namesake bourbon, is a reminder of the man who inspired the liquid within.

After unearthing an array of John Wayne’s personal possessions that had been locked away since his passing in 1979, the legendary actor’s son, Ethan Wayne, found passion in the Duke’s liquor collection.

He and partners Chris Radomski and Jayson Woodbridge, highly acclaimed wine professionals with a concrete foundation in the industry, discovered a commonality in the stored bottles.

John and Patrick Wayne

would be sitting in Durango [Mexico] on a rock after being on a movie set all day. And the prop man would be beside him and a Hollywood starlet next—they all sat together—and they were drinking out of tin cups. There was no ice, there was no vermouth, there was no bitters, there was no ginger beer, so it had to be something that was very pleasant to drink.”

The bourbon that was sipped at the end of a long

his archives,” Radomski explained. “We looked at

day of filming is the type of smooth, balanced

the blended bottles and we tasted them. And what

whiskey the Duke Bourbon team sought to

came across was that the bourbon was very, very

emulate. Not only did Duke Bourbon have to taste

smooth and balanced, but it came on at the end

good, it had to be well-made too. “I’ve always

with great flavors and finished with solid power

hoped that since the passing of my dad, any time

and heavily charred but subtle oak.”

we use his name associated with any product or

It comes on at the end with a rich sweetness and complexity that leaves the sipper totally satisfied in

anything, I wanted it to be first class in quality. And that’s the first thing that jumps out at you,” Patrick Wayne said. “It’s an amazing bourbon.”

this Kentucky-sourced bourbon. Patrick Wayne,

And as amazing as the bourbon is, as special as it

son of John and older brother to Ethan, said, “My

may be for some, and as tempted as fans may be to

father would have enjoyed this. This was something

add it to their John Wayne memorabilia collection,

he would have liked. It’s an amazing flavor. It’s

the Duke Bourbon team encourages fans and bourbon

subtle, it’s got hints of vanilla, definitely an oaky

lovers to actually drink the whiskey. “Some people

taste and it just finishes off without burning. It just

will put that bottle on their mantle or give it to

leaves a nice taste in your mouth. It’s definitely

their dad or their brother and just look at it for the

a drink that I would have neat. There are a lot of

rest of their lives,” Radomski said before Patrick cut

ways you can put it together, but just drinking it

in with a laugh. “Big mistake,” he said. “The one

neat, it really sells itself.”

With John Wayne’s original notes in mind, Chris,

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“As Ethan describes it,” Radomski said, “his dad

“We looked at some of the old bottles he had in

And that’s exactly what this tribute bourbon does.

Ethan Wayne

And it is.

thing I can tell you is my dad wouldn’t have done that.”

Jayson and Ethan consulted with three master

Duke Bourbon isn’t just another celebrity “endorsed”

distillers who rose through ranks of the whiskey

product—it’s the real deal with the depth, body,

industry after finding their bourbon beginnings in

balance and complexity of a quality, world-class

the 1960s—a decade that saw John Wayne win an

whiskey. “We’re not going to tarnish anybody’s

Academy Award for Best Actor in True Grit, 1969.

reputation,” Radomski said of using John Wayne’s

The team spent years to determine the makeup of

name on the label. “That was the promise we made

this spirit, blending rare casks of bourbon from

to the Wayne family.” A promise the team kept, as

Kentucky and combining them for a whiskey that

this bourbon is as robust, raw and bold as the

John Wayne would undoubtedly be proud of. The

Duke himself.

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T H E

C L A S S I C S

Making Spirits Bright A L L I E S M A L LW O O D

On a shimmering winter night, when you’re huddled around a fire with goofy friends and comforting family, whatever is in your cocktail glass can either make or break the situation.

You want something seasonal, something complex and

CHARLES REGNIER CRÈME DE CACAO

something unique.

Chocolate and vanilla bean come together in

Liqueur is a varied and versatile branch of spirits; it runs the

this archetypal liqueur; use in anything from

gamut from Irish cream to triple sec to apéritifs. The word

a chocolate martini to a pound cake soak.

“liqueur” deviates from the Latin word for the monastic method of extracting botanical essences. These extractions were then added to distilled spirits and used in the field of medicine.

Herbs, flowers, nuts, spices, fruit, cream and other natural flavorings are blended into the liquid of a liqueur based on the flavor profile one is looking to achieve.

Just in time for the cheery and hopeful season we’re in, it seems the days of staple liqueurs are gone. Chocolate, elderflower, coffee… sure they’re the classics and we love them for it, but when you’re craving a wintry offering, there are more bottles to be opened. Here are some holiday liqueur essentials that can be mixed with an array of other spirits, creams and juices. Pinterest is a magical place to seek the yummiest seasonal sips, so peruse our Pinterest boards for a creative way to please your party.

ST. GEORGE SPICED PEAR LIQUEUR Both elegant and earthy, this luscious liqueur has all the complexity of a perfectly ripe Bartlett pear. Cinnamon and clove add a warm touch of spice and complexity to refresh a martini.

ST-GERMAIN ELDERFLOWER LIQUEUR Vibrant aromas of elderflower and lychee follow through on a supple entry. A fruity, moderately sweet, medium body with tangy tropical fruit sweetness and great depth, this liqueur finishes with a long, graceful, herb accented fade. It is divine with Prosecco.

VINIQ SHIMMERY LIQUEUR RUBY Premium vodka, Moscato, fruit flavors and shimmer make for a ripe fusion of red berries and orange citrus. Enjoy with cranberry juice or float some bubbles and St-Germain over the top.

PRALINE PECAN LIQUEUR Homemade pecan pie aroma and flavor with a sweet, medium body, dark, roasty midpalate and a maple syrup finish. Combine with RumChata or eggnog for the treat of the season.

BAILEYS SALTED CARAMEL Baileys Salted Caramel has the rich flavor and creamy texture of the original Baileys liqueur, but with delicate caramel nuances and aroma. Touches of flavor-developing sea salt enrobe the palate, and notes of dulce de leche bring a delectable finish.

This one was made for hot chocolate.

KAHLÚA COFFEE LIQUEUR Originating in Veracruz, Mexico, in 1936, Kahlúa has become the number one selling coffee liqueur in the world. Relying on two of the region’s finest ingredients, sugarcane and 100% Arabica coffee, the resulting flavor is as rich and distinct as the vibrant, multicultural

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region from which it comes.

Rum Pum Pum Punch M E G H A N G UA R I N O

The easiest cocktail you can make for holiday gatherings is a simple, big-batch stunner set in an ornamental bowl for the occasion. The advantages of offering a punch bowl cocktail are countless, but the one that wins over hosts every year is the time saved not behind the cocktail counter mixing one-off requests. You are not a short-order cook. You are the host of your holiday party and as such, should be mingling with guests the whole night through.

Let us help you win over the picky palates of your gathered guests this holiday season with a simple, yet elegant and delightfully delicious sparkling rum punch.

2 750-mL bottles Brut Champagne, chilled 1 ½ cups Cayman Reef White Rum 1 ½ cups Simple syrup 1 ¼ cups Pomegranate juice 1 Lemon, thinly sliced 1 Lime, thinly sliced Pomegranate seeds Fresh mint leaves Ice block

Combine Champagne, rum, pomegranate juice, lemon, lime, pomegranate seeds and fresh mint in a large punch bowl. Add simple syrup to taste.

Place ice block in the punch bowl to keep the mixture chilled throughout the evening. Encourage your guests to ladle into their glasses as needed.

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Erté

Courvoisier

A L L I E S M A L LW O O D

Cognac is to wealth as the French are to wine. One almost doesn’t exist without the other, and when you combine the raw luxury of Cognac with an iconic Art Deco artist, French magic is distilled.

Courvoisier is counted among the four premier Cognac houses today.

Napoleon, it’s been said, sipped Courvoisier as his chosen Cognac. With roots latched in the early 1800s, Courvoisier sits at the pinnacle of the luxury spirits pyramid, with ostentatious bottles such as Courvoisier Napoleon or Josephine. Yet in 1988, Courvoisier decided the time was ripe to paint another level of opulence.

By blending two definitive French stars, and by uniting fine art and fine Cognac, Courvoisier launched the groundbreaking Erté Collection.

The “Art Deco Master” himself, Erté, crafted the teardrop shaped decanter and teamed up with the master blender to deliver a mixture of Grande Champagne Cognac; some of the blended Cognacs date to the year of Erté’s birth in 1892. The artist then drew depictions of the seven steps of making Cognac, from the grapevines to the effects of the Cognac after it’s been drunk, each stunningly portrayed with symbols, vivid jewel-tone colors, and a glimpse into the mind of Courvoisier Cognac House.

Vigne

In effectively all zones of contemporary cultural and artistic life (including scenery, staging and costume design for Broadway, Hollywood, Harper’s

Distillation

Bazaar and others of this caliber), Erté created elegant and theatrical fashion.

His work didn’t exist without a spritz of glamour.

Born Romain de Tirtoff in Russia, Erté didn’t waste any time rushing to the fashion capital of the world to set his career as a designer on fire. It was there that he constructed his new name, Erté, taken from his initials RT. Like the Cognac that he eventually designed the labels for, Erté’s illustrations were exceptional enough to illicit mass imitation. His work is said to have “the true magic of art, whereby a unique personality is transmitted through the alchemy of a perfected technique” (GreatCollectibles.com). Perhaps this is why he was a natural pairing with Courvoisier.

His divine and channeled talent granted him status as the “Master of Art Deco;” the only thing to possibly add to this crowning was to release the world’s first Cognac assemblage for collectors. These bottles, much like Erté’s art, initiated the idea that Cognac could even be a collectible item. When a master artist and the finest French Cognac to ever be produced meet each other halfway and let their craft take over, legendary art streams out of the

Vendanges

effort. Courvoisier granted Erté’s mind full reign over these bottles and their aesthetic; the same scintillating mind that designed costumes for the classic movies Ben Hur, The Mystic and Dance Madness. His work has been featured and is living in the Metropolitan Museum of Art in Manhattan, the Victoria and Albert Museum, the Los Angeles County Museum of Art, and a large collection sits in the elegant Museum 1999, in Tokyo, Japan.

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Vieillissement

Each of the seven bottles in this collection represents a single stage in the life span of a quality Cognac.

The Vigne (vine) bottle fuses his imaginative genius with his adoration of fine French Cognac. This first bottle release only yielded one thousand cases, and every bottle from this collection is independently numbered. The liquid in these bottles has been aging since 1988, but is a rare blend of the highest quality Cognacs sourced exclusively from the Grande Champagne region.

The second bottle, Vendanges (harvest) depicts the fertile and abundant atmosphere of the land, the terroir, where the Charente sun saturates the fruit, soil and air. One can almost feel the ripening of the grapes when gazing upon the image, as the harvest prepares to take the fruit into its next stage of life.

The third bottle in the Erté Collection is Distillation (distillation) and it highlights the crucial process that purifies the young liquid. The fire of the Charentais alembic copper pot stills was the muse for this bottling, the heat that releases the soul of the Cognac.

Aging, or Vieillissement in French, is the inspiration for the fourth bottling. Erté brilliantly integrated the process of aging with his idea of growing children and their mother cultivating them, whereby the flavors meld and grow in sym-

Degustation

biosis for complexity and layering, ending in a tantalizing sensory experience.

The fifth bottle is a joy for all involved; Dégustation (tasting) led Erté to dive deep into the elegance of the “swirl;” watching the legs drip down, feeling the viscosity of the liquid on the tongue, and allowing the aromas to burst into the nostrils. Not many things in life release the power and craving of the spirit like tasting does.

The spirit of the Cognac, or l’Esprit du Cognac, gives us the sixth bottle aesthetic, aiming and succeeding in seizing the depth and the spiritual nuances of the liquid; the hypnotizing poise of a dancer rises up out of the shadowy depths. Pulsating colors paint the story of the road to imp eccable

La Part des Anges

Cognac coherence.

Once the spirit is complete, the story goes that angels sing with joy in receiving the evaporated Cognac. In bottle seven, La Part des Anges (the angel’s share) manifests Erté’s artistic understanding of the blissful greeting of escaped liquid from barrels of aging Cognac.

These bottles capped the career and the lifespan of an inspired soul who made an undisputed dent in French and American culture, global fashion and

l’Esprit du Cognac

worldly ideals of glamour. They’re not for those seeking a status elevation.

They’re for the artist, the collector, the connoisseur, the lover of imagination.

These bottles are in limited supply and are an exclusive offer; this collection is not available in stores: Please visit abcfws.com/erte for more information on how to purchase.

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Highball

8989 South Orange Ave. Orlando, Florida 32824

SP I R I T

TO

Clear, but with obvious body TH E

NOSE :

Ripe berries and gentle juniper O N

TH E

PALATE :

Subtle botanicals that complement throughout; rose, peach and raspberry intermingle with the light presence of juniper Highball 16

Nolet’s Silver Dry Gin B O D Y :

C O LOR :

O N

S IP :

Soft, mellow and creamy F I N I SH :

Dry, yet beckoning

95.2° P R O O F :

S ERV E:

On the rocks, in a martini or in a Vesper, as recommended

by Carl Nolet, Jr., himself. Read the interview on page 3!