Chilled Magazine - Volume 13 Issue 5 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

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PITBULL BUILDING A BRAND OF AFFORDABLE LUXURY

•••

CALIFORNIA DREAMING

WEST COAST SPIRIT MAKERS •••

A BARTENDER’S GUIDE TO

TOP NOTCH

COCKTAIL EXPERIENCES •••

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THE LATEST IN LUXE SIPPERS

15 0 A N N I V E R S A R Y TH

THE O DYS S E Y HAS JUST BEGUN

A single batch, never to be replicated.

First creation of Renaud Fillioux de Gironde, 8th Generation Master Blender

The FederalistÂŽ Bourbon Barrel aged Cabernet Sauvignon. Federalist Vineyards, Rutherford, CA. Enjoy Responsibly.

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A VA I L A B L E NOW!

d l o B t l i u b t n was â&#x20AC;&#x2122; S H T N O M 6 D AGE

y a d in a

The Original Espresso Martini NOW SERVING AT THESE FINE ESTABLISHMENTS Las Margaritas Restaurant

Erie Steak & Seafood

Queens, NY

Lorain, OH

McHale’s Bar & Grill

Buddy’s

Manhattan, NY

Rocca Café & Lounge Brooklyn, NY

The Greek Detroit, MI

OUR SIGNATURE RECIPE Van Gogh Double Espresso, Fresh brewed espresso, cream liqueur

#TheArtOfVodka #GoghCreate Gogh Responsibly.

Imported by 375 Park Avenue Spirits. Louisville, Kentucky. Van Gogh Vodka 35% alc. by vol., 40% alc. by vol. Please enjoy responsibly.

Richmond, VA

CRAFTED Richmond, VA

CONTENTS

VOLUME 13 - ISSUE 5

features

Building a Brand of Affordable Luxury

Whisky with a Sense of Place

Pitbull and Espanita Tequila

Luxury is Unrushed

It's All in the Details

Sophisticated Sipping with Vodka

Mastering the Art of Liquid Luxury

The True Value of Luxury

Premium Tequila Takes Hold of the Category

The Simple Elegance of Vodka

Tequila Born from Culture and Craftsmanship

Super Premium Gin Reaches Beyond the Familiar

In the Business of Luxury

The Luxury of Good Taste

Luxury in Every Drop

The Meaning of Luxury

Consumers Awaken to Tequila's Broad Appeal

Quality Cocktail Making with Premium Gin

Experience Luxury

A Touch of Luxury

The Next Level of Premium Rum Drinking

Reintroducing Fine California Brandies to Bartenders

Luxury is a State of Mind

The Luxury of Knowing

Premium Whiskey Becomes More Approachable

The Luxury of Time

The Art of Comfortable Luxury Where Convenience Meets Pleasure

Recipes

Esotico, Miami

102

Hotspot Spotlight

DUNE Fort Lauderdale, Florida

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Even the small moments should be celebrated.

LunaNuda.com @LunaNudaWines Please enjoy our products responsibly. ÂŠ 2020 Luna Nuda Wines

CONTENTS

VOLUME 13 - ISSUE 5

departments Editor’s Note

16 A Message from Manami York

Bottoms Up!

18 Cool Bottles - An Expression of Luxury 20 Wine Labels - From Grape to Glass 22 How to Use Pineau des Charentes in Cocktails

The Locals

28 Bartender Submission - Keyatta Mincey-Parker, Atlanta 30 Bartender Submission - Adam Way, Seattle 32 Trending Report - Elevated Cocktail Experience at Home 34 Distillery Profile - Catoctin Creek 36 Ask a Bartender - Alternative Acidity in Cocktails

Advanced Mixology

42 Drink In History - Whiskey Smash 44 Food Know How - Honeycomb

Special Section California Dreamin’

46 California Love 48 Shaking it up in the Golden State 54 California Tiki Bars - Make an Escape 60 Bring the Heat - The Perfect Purée of Napa Valley

Mix It Up

24 Behind the Bar - American Vermouth 26 Behind the Bar - Global Vermouth 40 Celebrity Sips - Peaky Blinders 62 Shaking & Stirring - Launches 104 Last Call - Chillin’ with Jacob Vargas

20 28

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CHILLED VOLUME 13 ISSUE 5 DEC/JAN 2020 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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DOWNTOWN N A PA 1 3 0 0 F I R S T S T R E E T, S U I T E 3 0 9 , N A PA , C A

Experience California’s native spirit, featuring:

• Brandy flights • Barrel samples • Brandy histor y and process • Bottle shop with on-site engraving

Fo r t a st i ng i nfo r mat i o n a n d re s e r vatio n s v is it o ur we b s ite :

C A L I F O R N I A B R A N DY H O U S E . C O M @ C A L I F O R N I A B R A N DY H O U S E

VOLUME 13 - ISSUE 5 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING MANAGER Max Ferro CHILLED 100 NATIONAL DIRECTOR Wendy Hodges EXECUTIVE EDITOR Vicki Cruz, Lesley Jacobs Solmonson SENIOR EDITOR Mary Kate Patterson EDITORIAL ASSISTANT Sophia DeVito MARKETING COORDINATOR Amanda Ryan MARKETING ASSISTANT Joy Sinacore EDITORIAL STAFF Isabella Cruz, Rob LeDonne, Joseph Luparello, Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas, Christina Staalstrom CONTRIBUTORS Manami York, ms. frankie marshall, Daniele Dalla Pola, Richard Fri ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by Robert Ector Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our FREE print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media: 212-920-5183 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 13 - Issue 5 ©2021 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. Chilled Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305 CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.

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EDITOR’S LETTER

VOLUME 13 - ISSUE 5

GUEST EDITOR MANAMI YORK

After a few months of unemployment and still in the middle of the pandemic, I remember finally returning to work at Con Alma. We decided to put my Shades of Tjader, Chilled Magazine’s Toast to the Service Industry virtual cocktail competition winner, on the menu. Then I recall making the first one and serving it in a plastic takeout cup. I looked at the completed cocktail in that sealed recyclable vessel and it made me realize how the ultimate alteration of service didn’t exactly do justice to the drink or the whole experience. Working in a craft cocktail bar, a big part of the appeal is the bar experience’s luxury elements. During these uncertain times, that has been a challenge. Most successful bartenders are socially comfortable individuals that thrive when guests are sitting at their bar. While we may still be slinging drinks, this lost step of social interaction in hospitality has oddly left our roles incomplete. Bartenders now play the lonelier role of a service bartender, making drinks to-go or for the few tables that we can maximally serve out of an empty bar. So, the next time you have the chance actually to sit at a bar, remember the small luxuries that will be yours on order, allowing a bartender to curate your experience, watching and listening to the process of your cocktail’s creation, and taking that first little sip of an exquisite liquid from a proper glass. Trust me, the appreciation will go both ways.

Manami York

Manami York is a member of the Chilled100 and the recent winner of Chilled Magazine’s Toast to the Service Industry competition. She is currently the bar manager at Con Alma, a Latin-American inspired jazz club located in Shadyside, Pittsburgh, Pennsylvania.

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T H IS SE ASON, L ET ’S R AISE A GL AS S. For your passion, your hard work, your support, and your spirit,

Here’s to you.

Martini 3 oz Tito’s Handmade Vodka

Just add Tito’s Handmade Vodka to a shaker with ice. Shake or stir, and strain into a chilled martini glass. Garnish with one or three olives or a lemon twist.

BOTTOMS UP!

COOL BOTTLES

AN EXPRESSION OF LUXURY

ILEGAL MEZCAL AÑEJO

Rounded, full, and rich, this gorgeous spirit holds its own against the world’s finest scotches and cognacs. After being aged in new American oak barrels, this golden mezcal picks up maple, clove, and bitter orange aroma notes. The unique bottle plays at the brand’s rebellious spirit with a faux-aged effect and a dramatic, wax-dripped cork. When the brand was first started, the owner smuggled bottles into Guatemala, making the pirates-treasure map feel highly appropriate.

THE DALMORE 18 YEAR

With bolder notes, this evolution of The Dalmore is a unique expression. Packaged in a deep-blue box with matching banner and cap cover, the newest expression has a luxurious feel. As always, the bottle features the silver Royal Stag, a proud reminder of the distillery’s rich history and promise of quality. Initially matured in American white oak ex-bourbon casks, the spirit takes on honey and soft vanilla notes. The whisky is transferred into casks during the final maturation period that have held 30-Year-Old Matusalem Oloroso Sherry.

RÉMY HERITAGE LIMITED-EDITION VSOP

Featuring notes of ripe apricot, baked apple, and vanilla, this limited-edition VSOP is a spin on an archived bottle from the 80s and 90s that pays tribute to music culture. The label is inspired by the heritage bottle that featured dramatic gold. This refreshed design has a timeless elegance that is worthy of adding to any collection.

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NEW ANGOSTURA COCOA BITTERS

A LITTLE DASH, A TOTAL TRANSFORMATION.

Made with Trinitario cocoa, our newest bitters innovation adds tempting notes of rich, bitter cocoa and aromatic botanicals to totally transform aged spirits like rum, cognac or sweet vermouth.

VIEUX CARRÉ Please Enjoy Cocktail Responsibly | 2020 © ANGOSTURA HOLDINGS LIMITED | SIZE IN IMAGE NOT ACTUAL SIZE | VISIT ANGOSTURABITTERS.COM FOR RECIPE INSPIRATION

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

CHÂTEAU LAUDUC L’INVINCIBLE

This sulfite-free red from Bordeaux showcases the drama and complexity of the “New Reds” trend. The unique label was designed by a Danish architect and is meant to be a departure from traditional labeling. The name, L’Invincible, is a play on words as it combines vin (wine) and cible (target) that pairs with the label art.

8 YEARS IN THE DESERT BY DAVE PHINNEY This round Zinfandel blend features bright notes of ripe fruit with a savory finish of allspice and clove. This bottle from Dave Phinney offers a mixed-media label featuring desert imagery and an emphasis on the number three. 8 Years in the Desert is a multi-year project that started in 2017 and will continue with an annual bottle launch for the next eight years. The 2019 bottling is the third in the series.

SOMNIUM 2018 CABERNET SAUVIGNON BY DANICA PATRICK AND JULIAN FAYARD

The two top-of-their-game winemakers teamed up to create this fresh and aromatic expression with intense notes of blueberry, black currant, and blackberry. This Cabernet Sauvignon is made at Howell Mountain in Napa Valley with a label that features a jagged line meant to symbolize the racetrack of life’s journey. The poleposition dot above the "i" in the name marks, “You are here.”

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AUTÉNTICO. 100%

P DE URO AGAVE.

Learn more at espanita-tequila.com

BOTTOMS UP!

HOW TO

HOW TO USE PINEAU DES CHARENTES IN COCKTAILS By Lesley Jacobs Solmonson

Pineau des Charentes is the product of a happy, viniferous accident. In the 16th-century, a wine grower tossed some grape must into what he thought was an empty barrel. That barrel still contained a bit of Cognac eau-de-vie. After fermenting for a few years, the resulting liquid was a sublime, aged, fortified wine. Not only is PdC lovely as a substitute in standard wine pairings, it can also be mixed with sparkling wine or a premium tonic. As a certified instructor for PdC, ms. franky marshall touts the possibilities of Pineau as a cocktail ingredient. It can work as a base, and in place of sherry, vermouth, or liqueur. While the perception of the style is sweet, marshall notes, “Instead of using the ‘s’ word, i.e.: sweet, I prefer unctuous, fruit-forward, viscous. In all the best PdCs there will be some level of acidity! They are not cloying.” Whether in white, red, or rosé form, Pineau des Charentes offers intriguing creative possibilities.

STEP 1

White PdC tasting notes vary. Young white PdC taste of tropical fruits, beeswax, and ripe stone fruits, while old white PdC taste of burnt honey, baking spices, orange marmalade, and ripe apricots. Very old white PdC tastes of cinnamon buns, butterscotch, roasted nuts, dried stone fruits. The rosé PdC has notes of wild strawberries, raspberries, and cherries.

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STEP 2

While difficult to find, red pineau “adds structure to stirred drinks, body to shaken drinks, and won’t get lost in cocktails with multiple ingredients and juices.” In red PdC, the young red has notes of pomegranate, blackberry, licorice, cinnamon, and vanilla notes, and the old red PdC is woody with prunes, cacao, and pomegranate notes. Very old red PdC tastes of stewed red/ black fruits and baking spices.

STEP 3

Start with a simple cocktail. Combine 1 1/2 oz. Pineau des Charentes and 3/4 oz. tonic over ice. Garnish with a grapefruit twist and a thyme sprig to complement the wine. Don’t hide PdC in the “dessert wine” category on the menu. Let it shine on its own as an aperitif, a digestif, or accompanying a meal.

ms. franky marshall

Modern Bartender, educator, and consultant ms. franky marshall has worked at distinguished bars, including Clover Club, Monkey Bar, The Tippler, and The Dead Rabbit. As bar director/ bartender-in-charge at Le Boudoir Brooklyn, she created a highly regarded cocktail program and curated the wine, beer, and spirits lists. She is a BNIC Certified Cognac Educator and Pineau des Charentes Educator, and has certifications for CMS Level 1, WSET Level 2 Certificate with Distinction, D.O. Cava, and Armagnac Academies. She has been both cocktail competitor and judge, an event moderator and host, as well as a featured bartender in numerous cocktail books and magazines.

Photo by Alex Staniloff

APÉRUSCO Cocktails by ms. franky marshall Photo by Cheryl Juetten INGREDIENTS

1 oz. Red Pineau des Charentes 3/4 oz. Fresh Pink Grapefruit Juice 1/2 oz. Gran Classico Bitter 1 oz. Dry Lambrusco

PREPARATION

Add the first three ingredients to mixing tin. Shake with ice. Strain into small coupe. Top with 1 oz. dry Lambrusco. Stir once to integrate. Garnish with dehydrated strawberry.

PINEAU FINO Photo by Lydia Lee INGREDIENTS

1 1/2 oz. Five-year old White Pineau des Charentes 3/4 oz. Fino Sherry PREPARATION

PRO TIP “Keep in mind the average ABV is 17%, so be careful not to overpower the Pineau with too many high-proof spirits when mixing.”

Add ingredients to mixing glass. Stir with ice. Strain into small cocktail glass or Nick and Nora glass. Garnish with 3 small drops of olive oil.

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MIX IT UP

BEHIND THE BAR

BEHIND THE

American Vermouth BAR VYA SWEET VERMOUTH

Hand-infused at the Quady Winery, this sweet vermouth brings to mind a vision of holiday baking in a warm home on a snowy winterâ&#x20AC;&#x2122;s day. Made from a blend of Tinta Roriz, Orange Muscat, and dry white wine, Vya is blended with a selection of over 17 herbs and spices. Vya Sweet Vermouth is the perfect addition to a Manhattan, yielding a sweet and spicy flavor.

LO-FI DRY VERMOUTH

Crafted in California, this sweet anise and coriander vermouth has notes of citrus and hints of elderflower. Lo-Fi Dry Vermouth is made with premium wine legs that are blended and fortified with grape-neutral spirits. This vermouth is formulated with a high pH level to allow a well-balanced flavor, leaving behind a creamy texture.

IMBUE CLASSIC DRY VERMOUTH

Produced from wine that is barrel aged for two to four years, the classic vermouth is the newest creation from imbue. Itâ&#x20AC;&#x2122;s infused with wormwood and 11 dried raw botanicals. This American vermouth has hints of vanilla, sage, and baking spice and entices the palate with pear and caramelized nuts. It can be enjoyed straight up or as the perfect addition to a cocktail.

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Deanston Scotch WhiskyÂ® Product of Scotland. Imported by Terlato Artisan Spirits. Enjoy Responsibly.

CREATING SOMETHING NEW MEANS TAKING A CHANCE. DARING TO DREAM. TO BE DIFFERENT. AND ONLY THOSE BRAVE ENOUGH TO DO THINGS THEIR OWN WAY ACHIEVE GREAT SUCCESS. JUST AS OUR FOUNDERS GRASPED OPPORTUNITIES WHEREVER THEY WERE PRESENTED, WE TOO EMBRACE RISKS: INNOVATING WHEREVER WE CAN TO PRODUCE A UNIQUE SINGLE MALT WHISKY THAT EMBODIES THEIR INDUSTRIOUS SPIRIT.

THE MAKERS, DOERS & BELIEVERS OF DEANSTON DISTILLERY

DEANSTON

TOASTING THE MAKERS SINCE 1966 V i s i t u s at

@ d e a n s to n m a lt

MIX IT UP

BEHIND THE BAR

BEHIND THE

Global Vermouth BAR CINZANO 1757

The small-batch bottlings are handcrafted with a distinctive blend of mature aromatics and available in rosso and extra dry. Paying homage to the brand’s founders, Giovanni Giacomo and Carlo Stefano, Cinzano 1757 marks the year Casa Cinzano was created in Torino, Italy.

HOTEL STARLINO VERMOUTH

Using Italian wines and distillates as the base, Hotel Starlino vermouths combine wormwood, coriander, and Italian citrus peels to create three aromatic aperitivos. The Rosso is warm and spiced, the Rosé offers bright berries and citrus, and the Arancione presents Italian oranges at the fore with more focus on botanicals. Made at Torino Distillati, the vermouths are owned and distributed by Biggar & Leith.

LUSTAU VERMUT

Using sherry as the base, Lustau Vermut offers three vermouth styles—rojo, blanco, and rosé. Each recipe includes wormwood, but from there, the sherry bases and the botanicals vary between varietals. The Rojo balances sweetness and nuttiness with a bitter finish; the Blanco is sweet and dry with a floral minerality; the Rosé is on the sweet side with notes of strawberry, nuts, and spice.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Keyatta Mincey-Parker Bon Ton Atlanta, Georgia Photos by Jose Pereiro For Atlanta-based Keyatta Mincey-Parker, bartending was a natural career progression. Parker has worked her way up nearly every step on the restaurant ladder, landing at bartender over 18 years ago. “I didn’t consider it a profession until my mentor, Eric Simpkins, took me under his wing when we worked at Trois. He told me that there was no one who looked like me, bartending at the same level and style, and the rest is history,” remembers Keyatta. This early vote of confidence from her mentor inspired her to pursue bartending seriously. She also brings her background to the stick. Keyatta grew up in Liberia, moving to the United States in 1990 after her family escaped civil war. “I always try to use things from my native home and fresh and colorful ingredients.” Before Covid, Keyatta was tending bar at Bon Ton in Atlanta, an approachable bar with a cocktail program that highlights fresh, local ingredients. In the meantime, Keyatta has been involved with developing cocktails for big brands, hosting online classes, and working on her non-profit—A Sip of Paradise—a community garden. Her influences have made her a very visual person, and she prefers to work with bold flavors, fresh, clean ingredients, and plenty of colors. “I will never hand you a brown drink!” Keyatta exclaims, noting that one of the biggest highlights of her job is handing someone a delicious cocktail and turning their day around. What advice does she wish she could give her younger self? “Don’t second guess or back down because you are different from them; you are just as good, and most times better, you are worthy!”

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SEASON MY FALL INGREDIENTS

1 oz. Caravedo Pisco Quebranta 1 oz. Agricole Rhum 1 oz. pomegranate juice ¾ oz. fresh lemon juice ¾ oz. sage simple syrup 2 dashes Angostura bitters 2 dashes Orange bitters PREPARATION

Shake hard, strain over a big rock and garnish with a fresh sage leaf and fresh grated cinnamon and nutmeg.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Adam Way

Il Bistro & Foreign National Seattle, Washington

So, how does Way suggest new bartenders get their feet wet? “Go out to bars, decide what makes them special to you, try cocktails that sound weird, ask the bartenders about ingredients you’re unfamiliar with, buy and read cocktail books, try making new cocktails at home, take the time to try, create, and learn as much and as often as possible. Don’t burn bridges. Finish every job you start. Don’t be afraid to work hard. Work gracefully. Don’t settle—strive for the utmost highest quality in everything you do.” When it comes to creating new cocktails, for Way, it’s all about using classics cocktails as the base for exploration. “It’s a pretty scientific process. Find a flavor you want to use, look up pairings, and then try to include the flavor via a syrup, puree, tincture, or infusion. From there, it’s a matter of doing tests with an isolated variable to see what works and what doesn’t,” Way noted. “Eventually, when you do this enough, you develop a good palate, and you can automatically tell what might work well together and what won’t.”

PREPARATION

Muddle pineapple, basil and syrup in a shaking tin. Add vodka, lemon juice and ice. Shake and fine strain over ice into a terra-cotta cup. Garnish with basil and crumbled bourbon biscuit. “I present it as a living basil plant, showcasing crushed up bourbon biscuits as faux dirt. The crushed biscuit doubles as an aromatic component laying on top of the cocktail, which pairs surprisingly well with pineapple,” says Way. Ph ot

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INGREDIENTS

2 oz. Olympia Artesian Vodka 1 oz. fresh lemon juice ½ oz. rich simple syrup 1 pineapple chunk 1 basil leaf

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DAYS TO EMERGE

Way expects that we’ll continue to see bars making use of to-go cocktails and more inventive services. “I’ve seen a rise in the focus on digital marketing from many spirit brands, so I imagine that brands will also find new and creative ways to get bartenders involved online—group video chat tastings and discussions, live video presentations, cocktail classes, etc. I’m not sure what to expect, but I hope bars can get back up and running normally again soon.”

Photo by Andrew Valantine

Before finding his calling as a bartender, Seattle, WA native, Adam Way spent his time playing in bands and working as a concert promoter. After dipping his feet into the world of bartending, he quickly got hooked. As his career progressed, he’s spent significant time and effort learning and growing his skills. Before the latest bar closures he could be found at Il Bistro in Pike Place and patiently waiting to head back to work at Foreign National.

THE LOCALS

TRENDING REPORT

Elevated Cocktail Experiences at Home A recent survey conducted by Bacardi shows that the COVID-19 era includes a preparedness to forgo social gatherings. Coincidentally, there also exists a strong desire to indulge in high-end spirits. Nearly 50% of the respondents believe that obtaining fine spirits is essential to creating quality cocktails. In a word, â&#x20AC;&#x153;the premiumization trend is proving to be recession-proof,â&#x20AC;? predicts Brenda Fiala, global vice president of strategy, insights and analytics at Bacardi. By Mathew Powers

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Many consumers are choosing to purchase premium spirits for themselves, their friends, and their family. And that’s good news for top-notch spirits brands like Bacardi because its portfolio includes a wealth of premium brands. This is particularly true in North America—one of the top markets for the business where regional president Pete Carr happily notes, “D’Ussé Cognac, Santa Teresa Rums, Aberfeldy Single Malts, Grey Goose Vodka, St-Germain Elderflower Liqueur, Angel’s Envy, and Noilly Prat are all outperforming their categories.” The research shows that people are “exploring options to make their homes feel like an escape and creating beautiful drink experiences with great tasting spirits is a key part of this experience,” says Fiala. Because the overwhelming majority of those surveyed will remain homebound for a lot of the winter, it’s not surprising that most will choose the e-commerce route when purchasing their libations. The Bacardi survey revealed that drink fans were seeking vodka (23%), whisky (18%), and tequila (11%). Nevertheless, there’s also plenty of ready-to-drink choices, including, for the second time only, BACARDÍ Coquito. The cream-based Coquito is a traditional Puerto Rican holiday cocktail made with BACARDÍ Superior Rum and a mix of vanilla, cinnamon, and festive spices. Canned ready-to-drink (RTD) options are all the rage, too. Bacardi recently released three

flavors: Lime & Soda, Limon & Lemonade, and Rum Punch. “It’s impossible to ignore the pandemic and its effect on drinking culture, which makes the RTD line from Bacardi as appealing as ever,” says Lisa Pfenning, BACARDÍ Rum vice president. Still, with bars closed in so many locations and social plans put on hiatus, it’s only natural that people are starting to elevate their home-cocktail game. Fiala says, “One in four are now making drinks at home, and our portfolio of cocktail kits delivered to your door via Sourced Craft Cocktails or Cocktail Courier is the perfect accessory for these new ‘resident’ bartenders. We’ll make it easy with cocktail kits featuring our premium Pete Carr brands and all the ingredients needed to make a cocktail at home.” (sourcedcraftcocktails.com, cocktailcourier.com) Brenda Fiala

Popular drinks choices include lighter, low- or zeroABV options. At the same time, one-in-five noted a desire to challenge themselves and use unconventional mixers like Sriracha and maple syrup. Whatever they make, it will include premium spirits. Americans are adapting. Bacardi is adapting. “This moment has made us all adapt, and for our business, it has opened up this new era of what we are calling the home premise,” adds Carr. The stay-at-home culture isn’t just about endurance, it’s about having fun and making cocktails is gaining popularity as a new outlet for fun at home.

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THE LOCALS

DISTILLERY PROFILE

An Expression of

Luxury through Taste The story of Catoctin Creek began with two ambitious engineers who put their professional skill set to use for the pursuit of a mutual passion: the fine spirits industry. The couple, Scott and Becky Harris, spent decades before Catoctinâ&#x20AC;&#x2122;s birth building and sharpening their careers. As a computer engineer, Scott worked in telecommunications and government contracting, while Becky, a chemical engineer, worked in manufacturing contact lenses, computer parts, and Styrofoam products.

By Joseph Luparello

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At the crossroads of a mid-life crisis in 2009, it became apparent to Scott that he no longer wanted to spend his hours behind a desk completing PowerPoint charts. Following through with this epiphany, he quickly shifted all his focus toward founding a distillery. Scott likes to say, “Twenty years of government contracting taught me a great love of whiskey.” His wife had an equal amount of faith in the vision and urged him to get a business plan going and get financing. That same year, amid an economic crisis, they miraculously began distilling the first legal alcohol in their county since before Prohibition. The Harris’s share a tremendous love for the history of rye whisky that transpired in the Commonwealth of Virginia. From 1607 at Jamestown to 1776, colonists were producing whiskey from rye grain on a small scale. Practically every farm had a small distilling production that would supply the farm with alcohol to drink, use as a solvent, for medicine purposes, etc. The stills were small, and the grain was all super-local. Today known as craft distilling, this early traditional production is precisely what Scott and Becky sought most to emulate in their distillery: local Virginia grain, room temperature fermentation, pot stilled distillation and aging in local wood and local climate. Such circumstances grant Catoctin Creek—The Virginia Rye Whisky—a unique taste that comes straight from the terroir of the Commonwealth of Virginia.

Photo by Edward Harris

If the absent “e” in whiskey is coming off as unfamiliar, it is worth knowing its purpose is to commemorate their Scottish ancestry. Reflecting on exactly why his brand’s whisky stands above others, Scott explains, “By focusing on local grain and pot-stilled production, we see a very pronounced difference in flavor of our 100% rye whisky. Becky starts with grain from various farms in the Virginia area and blends into a mash bill rye variety. That gives us a complexity of flavor, rather than the one-dimensional flavor that would result in a single strain of grain. This mash is fermented and distilled on the grain very slowly, which provides a lot of time to extract the absolute best flavors and is done completely by hand. The whisky is aged in 30-gallon charred white oak barrels for between two and four years, and then bottled as single barrel expressions, of course, never chill filtered!”

Photo by Hilary Hyland

Catoctin Creek rye whisky is incredibly versatile and nearly identical to the rye flavor that you would experience on the East Coast during the 1800s—the era where cocktails began to boom. All the classics: Manhattans, Sazeracs, Vieux Carrés, Boulevardiers, etc., can be made to perfection with the assistance of Catoctin Creek rye. It also plays well with others: Amari, vermouths, and liqueurs, making it an adaptable spirit base. Virginia’s award-winning distillery expresses luxury through taste. Sipping a Catoctin Creek Roundstone Rye reminds us that we have access to the finest things in life, and for that moment, everything in the world is simply fine. For the ultimate luxury experience, Catoctin Creek Roundstone Rye Cask Proof is the way to go. It is deeply rich, with flavors of cocoa, leather, tobacco, and ridiculously smooth for its stunning 58% ABV.

Photo courtesy Catoctin Creek Distillery

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THE LOCALS

ASK A BARTENDER

Alternative Acidity in Cocktails Photos courtesy of Adam Way

Creating a balanced cocktail is something that takes skill, planning, and an understanding of acidity. “Using acids in cocktails creates opportunities that otherwise would not be possible. You cannot simply make a classic Daiquiri using orange juice instead of lime. It will taste unbalanced,” explains Seattle based Chilled 100 bartender Adam Way. Way bartends at Foreign National, a cocktail bar in Seattle, Washington. “I learned to alter the acidity of various ingredients to make them better fit my needs. Since then, I’ve purchased a few common acids to use in cocktails at home and experimented with favorable results.” “You can add some lime juice in addition to the low-acid orange, and that would increase the acidity level, but it would also increase the volume, dilute the orange flavor, and ultimately alter the balance of the drink,” Way notes. “With the help of acids, you can alter natural ingredients to make them better suit certain drinks, which is exciting because it creates many new possibilities.”

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Welcome to the Club

Florida made, Cuban inspired Rum Founded by two proud Cuban Americans, Big 5 Rum is named for the Big 5 social clubs in Cuba in the 1950’s. The rum embodies the spirit of old Havana, where island relaxation meets the decadent excitement of the cabaret. Sip some Big 5 Rum Cafecito and you’ll find yourself a part something that’s not just a club, but a way of life.

@Big5Rum | Big5Rum.com

THE LOCALS

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4 Tips for Creating Acid-Adjusted Cocktails

1. When weighing your acids, use a scale that can measure small changes—precision within 0.01g is ideal. 2. You can increase a drink’s acidity with no juice at all by adding a solution of citric and/or malic acid plus water. 3. Adding some citric acid to your juice can lengthen its shelf life. 4. Use citric acid to mimic lemon, citric and malic to mimic lime, and ascorbic acid (often confused with citric) to stop juices and fruit from turning brown.

Using acids in cocktails creates opportunities that otherwise would not be possible. You cannot simply make a classic Daiquiri using orange juice instead of lime. It will taste unbalanced. — ADAM WAY SEATTLE BASED CHILLED 100 BARTENDER

Done & Dusted INGREDIENTS

GRAPEFRUIT TO LIME: 27 grams citric acid powder and 13 grams malic acid powder

¾ oz. Fast Penny Spirits Amaro Amaricano ¾ oz. Hampden Estate Jamaican Pot Still Rum ¾ oz. Michter’s Straight Rye Whiskey ¾ oz. acidified ruby red grapefruit juice* ½ oz. clover honey syrup 2 dashes aromatic bitters

ORANGE TO LEMON: 52 grams citric acid powder

PREPARATION

ORANGE TO LIME: 32 grams citric acid powder and 20 grams malic acid powder

Add all the ingredients into a shaking tin; add ice. Whip shake and fine strain over crushed ice in a rocks glass. Top with more crushed ice and garnish with mint.

HOW TO CHANGE COMMON JUICES TO THE ACIDITY OF LEMON OR LIME PER LITER OF JUICE GRAPEFRUIT TO LEMON: 40 grams citric acid powder

PINEAPPLE TO LEMON: 52 grams citric acid powder PINEAPPLE TO LIME: 32 grams citric acid powder and 20 grams malic acid powder

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*Acidified ruby red grapefruit juice: To acidify grapefruit juice to the perceivable acidity of lemon, add 40 grams of citric acid to 1 liter of freshly squeezed grapefruit juice and stir until completely dissolved. Refrigerate and use within 48 hours.

A C A L IF O R N IA MA S T E R P IE C E

G E R M A I N - R O B I N .C O M @GERMAINROBIN

MIX IT UP

CELEBRITY SIPS

FILLED WITH GANGSTERS, FAMILY CALAMITY, AND WHISKEY DRINKERS, THE PEAKY BLINDERS CAN’T BE MESSED WITH. TAKING PLACE AFTER WWI, THE CRIME-FILLED DRAMA SERIES FOLLOWS THE SHELBY FAMILY AS THEIR BOSS TOMMY SHELBY IS SET ON MOVING UP IN THE WORLD—NO MATTER THE COST. THE CREW CAN BE FOUND HAVING A DRINK AT THE GARRISON PUB, AN ORNATE BAR BUILT TO COMBAT THE GLOOM OF POVERTY. HERE’S WHAT THEY’RE DRINKIN’.

SOPHIE RUNDLE Rundle plays the only sister in the Shelby clan. Amidst the pandemic, she took to her Instagram posing in painter’s overalls, holding a wet paintbrush and a glass of bubbly and captioned it, “Will DIY for cheap champagne.”

TOM HARDY Although his character Alfie is a rum distiller, Hardy has been a teetotaler since age 25. “I’ve been sober longer than I’d been drinking now. It’s a nice place to be.”

SAM NEILL Neill plays Chief Inspector Chester Campbell, an Ulster Protestant Irish policeman drafted from Belfast who goes to great lengths to bust the Shelby clan. The long time awarded actor owns a small organic winery called Two Paddocks. “We’ve always been interested in alcohol!” he laughs. “It’s a family thing for us. We’ve had generations who’ve made a living from it. My father, my grandfather.”

HELEN McCRORY McCrory, or Aunt Polly, is the caretaker of the Shelby siblings after their mom died. She is seen in Season 4 sipping champagne from a coupe glass and inhaling a cigarette, all while betraying Tommy by sacrificing him.

CILLIAN MURPHY Known for his iconic role as Tommy Shelby, he is either puffing on a cigarette or sipping whiskey neat on the show. “Whiskey is good proofing water. Tells you who’s real and who isn’t.” He knows better than anyone how to loosen the lips.

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ANNABELLE WALLIS Wallis plays Grace Burgess, an undercover agent for the Birmingham Police, whose relationship with Tommy Shelby is plagued with twists, turns, turmoil, and death. After Tommy hears Grace sing to his patrons, he agrees to hire her as a bartender at the Garrison, his pub.

Spice up your celebrations with the Avila® Reposado “South for the Winter” cocktail

1.25 oz Revel Reposado 0.75 oz Aperol 0.75 oz Amaro Nonino 0.75 oz Lemon Juice Add all ingredients to a shaker filled with ice. Shake and double-strain into a coupe. Garnish with expressed grapefruit peel. Enjoy with your favorite charcuterie board or a light, fruit-based desert.

For more cocktail recipies or to buy Revel Avila visit: REVELSPIRITS.COM /REVELSPIRITS

@REVELSPIRITS

@REVELSPIRITSINC

ADVANCED MIXOLOGY

DRINK IN HISTORY

Whiskey Smash By Lanee Lee

WHEN THE WHISKEY SOUR AND THE MINT JULEP MINGLE

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ONE OF THE BEST TRAINING-WHEEL COCKTAILS FOR NON-WHISKEY DRINKERS IS THE WHISKEY SMASH. MADE OF WHISKEY, MUDDLED MINT, MUDDLED LEMON WEDGES, AND SIMPLE SYRUP, THE WHISKEY SMASH IS A SMOOTH, REFRESHING SIPPER POPULAR IN THE SOUTH, MUCH LIKE ITS COUSIN, THE MINT JULEP.

hat defines a smash from a julep? Well, brace yourself for one of those mindbending booze rules like all bourbon is whiskey, but not all whiskey is bourbon, or all tequilas are mezcal, but not all mezcal are tequilas.

A smash is a julep, but a julep is not always a smash. The difference between the two, primarily, is the muddled fruit. Okay, sure, there’s the julep’s distinctive crushed ice and that stellar silver cup—but recipe-wise, a julep doesn’t require muddled fruit, and a smash does. One thing is crystal clear. The Whiskey Smash has been making imbibers happy for a very long time, some 200 years now. Most credit its invention to 19th century legendary barkeep Jerry Thomas. But that’s as muddled as the lemon at the bottom of your shaker when making a Whiskey Smash. In his cocktail book, Bartender’s Guide, also known as Bon Vivant’s Companion in 1862, there is a short section on Smashes, including a Whiskey Smash. This first set of recipes included a Gin and Brandy Smash that follow the current recipe and a Whiskey Smash that followed a Julep recipe but in a different glass. When the revised version came out in 1887, it included the Whiskey Smash as we currently know it.

Whiskey Smash INGREDIENTS

2 oz. bourbon ¾ oz. simple syrup 3 lemon wedges 4 mint leaves Mint sprig (for garnish) PREPARATION

Muddle lemon and mint in shaker. Add the remaining ingredients; add ice, shake. Double strain into a rocks glass over ice. Slap a mint sprig on the back of your hand and use as a garnish.

It appears the smash makes a permanent name for itself as a bona fide classic cocktail category. For example, Harry Johnson’s 1882 Bartender’s Manual includes four smash recipes, like the Old Style Whiskey Smash made with water, sugar, mint, whiskey, and muddled in-season fruits. And the muddling is where the magic is. You see, the proportions of a Whiskey Smash are almost identical to Rick Dalton’s (the main character in the movie Once Upon a Time in Hollywood) go-to cocktail, the Whiskey Sour. But when the lemon is muddled, you get the bright notes of freshly expressed juice and get the potent essential oils from the lemon peel. And that’s what makes the Whiskey Smash, well, a smash hit. It’s simple to make, easy to riff on by swapping out the base spirit, type of fruit, or herbs, and it’s downright delicious. Next time you’re making a drink for someone that says, “Whiskey? Not for me!” try mixing up the classic Whiskey Smash. Or, try a variation, such as muddled grapefruit or kumquats. They’ll thank you later. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW-HOW

Honeycomb There are few things as instantly recognizable as the honeycomb; the hexagonal wax structure is nearly as sculptural as it is functional. Made from beeswax, honeycomb is the hive’s foundation and houses both growing bees and honey depending on its location throughout a hive. Honeycomb itself makes for a unique and stunning garnish, but there are some tricks to getting it to work the way you want. When full of honey, the comb is quite heavy and will not float on top of a drink; it must be speared and secured. “Consider the extra sweetness leaking out into cocktail when using a loaded piece of honeycomb,” notes Nadine Medina. She became a bit of a honey expert after having a hive removed from her Las Vegas home. Medina has been experimenting with some of the honey and comb from her hive in cocktails. “The honeycomb itself is very delicate when handling. When used as a garnish, it needs to be empty if you want to float it,” explains Medina. All honeycomb is filled with raw honey; to empty it while retaining the shape, use a hot, sharp knife to slice the bottom caps off. Because beeswax is often relatively thin, you can cut close to the edge. Let the honey flow out of the wax and leave it to dry for a short period before using it. Note that it may begin to sink so garnish just before serving.

Forbidden Nectar INGREDIENTS

2 oz. vodka ¾ oz. smoked honey syrup 2 oz. Tart Pie cherries, juiced Honeycomb piece floating (for garnish) PREPARATION

Add all ingredients in shaking tin with ice, shake until very cold, pour through strainer into coupe glass. Garish with honeycomb, Thai basil flowers and carnation with mini clothespin to the side of the glass. Put in smoke box for 20 seconds, remove, then garnish with fresh grated nutmeg on top.

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CALIFORNIA DREAMIN’

CALIFORNIA

LOVE

FERTILE AND BIO-DIVERSE, CALIFORNIA HAS LONG INSPIRED INNOVATION AND INVENTION. IN THE WORLD OF SPIRITS, THE GOLDEN STATE HAS BIRTHED TRENDSETTING DISTILLERS, BARTENDERS, BAR OWNERS, AND MORE. California isn’t just home to award-winning vineyards; the terroir, local botanicals, and climate all lend themselves to creating unique and dynamic spirits of all types. It’s not just spirits that the state inspires; the unique environment has made it the ideal home for game-changing bars and bartenders, including the world of tiki. While tiki has made its home all over the country, there is something about California’s attitude and

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climate that helps it truly thrive. Many of the original tiki bars in California have been rescued and reborn as modern interpretations, offering a much-needed escape. Join us as we explore just a few of the countless California bars and spirits companies that are creating a unique industry. From gin made with oysters to a perfect escapist cocktail experience, there’s plenty to raise your glass to.

INTRODUCING ZING ZANG READY TO DRINK COCKTAILS. The award winning bold flavor you love perfectly mixed with premium spirits.

REAL DRINKS. TO GO.

Please Zing Zang® Responsibly. Zing Zang Ready-to-Drink Canned Cocktails® Spirits Based Premium Cocktails. Product of Canada. Imported by Zing Zang, LLC. 9% ABV. Distributed by ©2020 Zing Zang, LLC, Chicago, IL 60611. Must be 21+. Government Warning: (1) According to the surgeon general, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

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CALIFORNIA DREAMINâ&#x20AC;&#x2122;

Shaking it up in the Golden State

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Meet the Groundbreaking Distillers Leading the California Spirit Market CALIFORNIA HAS ALWAYS BEEN THE GO-TO PLACE FOR EXPLORING VINEYARDS AND DRINKING WINE. BETWEEN SONOMA AND NAPA VALLEY, THERE ARE PLENTY OF PLACES FOR WINE CONNOISSEURS TO ENJOY. BUT WHAT ABOUT PLACES FOR THOSE WHO WANT TO SIP ON SPIRITS? California is lesser-known for great spirits-making, but in the past thirty years, the inventiveness and trendsetting nature of those who call the Golden State home have truly begun to shine. Since prohibition, California Distilled Spirits has quickly made a name for itself as the first distillery in Placer County. Owner, Ed Arnold, explains that they are still operating an incredibly small, dedicated operation focused on quality over quantity after eight years of business. Its award-winning Darjeeling Gin is distributed throughout the state, and a variety of aged spirits are offered at the distillery, including The Young Prince Bourbon, Arm & Yak Brandy, and Distillery Direct Whiskey. “As a tiny distillery, the only way we can compete is with taste and flavor,” explains Arnold. “Every production decision is based on those criteria. A crucial advantage we have is the quality of the water here. It is lovely, lightly mineralized from flowing down through the Sierras, quite reminiscent of the Scottish Highlands water.” The result of this quality water and hard work is a collection of clean, nuanced, and flavorful spirits that work well alone or mixed. Greenbar Spirits opened its doors in 2004 intending to use fresh and local produce to make high-quality spirits. The distillery has minimized its carbon footprint in three ways: using recycled packaging, keeping chemicals out of the soil and groundwater, and planting trees for every bottle of spirits and every case of canned cocktails they sell. The company notes that about 80% of its bottles wind up in the hands of professional bartenders. “We distill our spirits to have more depth and complexity than other products specifically to help you simplify and speed up craft cocktail construction,” owner’s Melkon Khosrovian and Litty Mathew note. “This is a big mission for us because simplicity is the only way we know to get more people to enjoy quality cocktails.” CHILLEDMAGAZINE.COM

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Launched in 2016, Oakland Spirits has been a California pioneer in the spirits world since its beginning. The line currently includes a range of unique flavored gins and brandies. “All thirteen of the expressions we’ve released over the years were first developed getting feedback and advice from our badass Bay Area bartending community,” explains Mike Pierce, founder

"Anyone can make weird and unusually-flavored spirits, but ours actually taste great on their own and—most importantly—are amazing in cocktails." and co-owner. “Our favorite thing in the world is to see and taste the new and inventive cocktails that the pros conjure up with our more progressive expressions. Like the nori-heavy Sea Gin, the oyster-laden Halfshell Gin, the surprisingly rye-like Shiso Brandy, and our garam masala, Assam tea, and cilantro flavored Trade Winds Brandy.”

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“Of course, anyone can make weird and unusuallyflavored spirits, but ours actually taste great on their own and—most importantly—are amazing in cocktails,” Pierce adds. “Specifically, newly created cocktails that top-of-their-class bar managers in California and beyond, have been inspired to make with them.” Since 1983 the family owned Charbay Distillery in Mendocino has been producing a wide range of spirits in a copper alembic pot still. “In 1998, we launched fresh-picked fruit-flavored vodkas. We distill delicious beer to make delicious whiskey,” says master distiller Marko Karakasevic. “Our rum is distilled from sugar cane that was grown on Maui. We are a small but mighty team of six people. When cocktails are made using Charbay, you know the flavor is real.” One of the benefits of California spirits companies is their access to high-quality produce and incredible botanicals of all types, something that Aaron Bergh, president and distiller at Calwise Spirits Co. takes to heart. “I believe that spirits that are a product of their environment are truly unique,” Bergh explains. “Liquor influenced by the terroir of the area around the distillery such as scotch and tequila have a taste

"Hangar 1 sources fruits and botanicals from local farmers to create the nuanced Buddha's Hand Citron, Mandarin Blossom, and Makrut Lime spirits."

of place that makes them stand out. I think this idea is best showcased in our flagship spirit, Big Sur Gin. It’s made from the grapes of world-class central coast vineyards and herbs endemic to our favorite place—Big Sur. It tastes like you’re taking a hike through a redwood forest.” Based out of a WWII-era hanger in Alameda, Hanger 1 Vodka is another line that prides itself on its use of local, seasonal ingredients. “Hangar 1 sources fruits and botanicals from local farmers to create the nuanced Buddha’s Hand Citron, Mandarin Blossom, and Makrut Lime spirits,” says Emily Webster, distillery marketing and sales manager. Over the course of 2020, the line has made an effort to help give back to the local community. “In collaboration with the Center for Urban Education about Sustainable Agriculture through Feed Hospitality, Hangar 1 has done its part to support not only our underemployed hospitality industry workers here in the Bay Area, but the farmers that supply our California-fresh produce, as well,” Webster shares.

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Steven and Brittany Yeng

After only a year of national distribution, Skrewball Peanut Butter Whiskey has firmly established itself as a power player in the industry. The Ocean Beach based company is headed by husband and wife team Brittany and Steven Yeng. Their signature spirit started after Steven created an incredibly popular cocktail for their restaurant and bar. “Our Skrewball brand was certainly influenced by our community and the lifestyle embraced in Ocean Beach but the rebellious yet inclusive nature of our brand was influenced by the people,” shares Carl Carlson, president of Skrewball Peanut Butter Whiskey. Over the last year the company has been flexing their giving muscles both at home and across the country with several campaigns. The team donated over $400,000 to a range of organizations dedicated to helping bar and restaurant workers including the Bartender Emergency Relief Fund, Children of Restaurant Employees, and the California Restaurant Association’s Restaurant Cares Program. Next time you think of mixing up a drink, make sure to add a healthy pour of California to your shaker! These small distillers are using their local assets to create delicious and groundbreaking booze.

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"Liquor influenced by the terroir of the area around the distillery such as scotch and tequila have a taste of place that makes them stand out."

Florida made, Cuban inspired Rum

Welcome to the Club

Founded by two proud Cuban Americans, Big 5 Rum is named for the Big 5 social clubs in Cuba in the 1950’s. The rum embodies the spirit of old Havana, where island relaxation meets the decadent excitement of the cabaret. Sip a mojito, cuba libre, or daiquiri and you’ll find yourself a part something that’s not just a club, but a way of life.

@Big5Rum | Big5Rum.com

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MAKE AN

ESCAPE CALIFORNIA’S TIKI BARS WITH

IF THERE WERE EVER A TIME TO HIGHLIGHT THE ESCAPIST WORLD OF TIKI, 2020 WOULD BE IT.

Trader Vic at his bar, courtesy of Trader Vic's Worldwide WHEN TIKI FIRST TOOK OFF IN THE UNITED STATES, IT WAS A WAY FOR THE MIDDLE CLASS TO ESCAPE TO A TROPICAL FANTASY THAT WAS OTHERWISE UNATTAINABLE. AFFORDABLE AIRFARE AND TRANSPORTATION TO TROPICAL LOCALS WAS BARELY A DREAM YET, MAKING THE GRASS-COVERED BARS AND FRUITY COCKTAILS OF TIKI AS CLOSE AS MANY WOULD EVER GET TO THEIR OWN POLYNESIAN VACATION. TODAY, WITH TRAVEL NOTHING MORE THAN A FOND MEMORY FOR MOST OF US, THE SIREN SONG OF A FRUITY COCKTAIL IS ALLURING ONCE MORE.

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eltic C n reto good s p B e e k A irit p s h c Fren y! n compa

THE TOP RATED

COGNAC OF THE YEAR.

THE TOP RATED

FRENCH WHISKY OF THE YEAR.

Be well, drink well.

THE TOP RATED

ARMAGNAC OF THE YEAR.

Imported by: HeavenlySpirits.com

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TRADER VIC’S ORIGINAL MAI TAI INGREDIENTS

2 oz. Trader Vic’s Royal Amber Rum ½ oz. Orange Curaçao 1 oz. fresh lime juice ½ oz. orgeat syrup ¼ oz. simple syrup Trader Vic Emeryville, CA COVID aside, tiki has been back, and for a while. We caught up with some of California’s top tiki bars to learn about their unique approaches, histories, and where they see the cult of tiki going. When you’re talking tiki, it’s impossible not to turn to one of the originals—Trader Vic. Victor “The Trader” Bergeron was one of the first to successfully hop into the tiki bar business and still operates franchises worldwide at 19 locations. The original opened in Oakland and has no doubt helped shape the California bar industry. While tiki has been making a huge comeback in the last few years, it’s thrived in sunny California. Trader Vic’s continues to operate a wildly popular location in Emeryville that has maintained the traditional tiki theme. “Tiki bars and the larger tiki community encompass what the world has needed more of these last few years, and what we will need even more of moving forward: escapism, acceptance, community, compassion, fun, and love,” says Rhett Rosen, CEO of Trader Vic’s Worldwide. “There is an inexplicable joy that comes with tiki, and I absolutely think its popularity will continue to rise.”

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PREPARATION

Shake well with crushed ice. Pour into a double Old-Fashioned glass. Garnish with a mint sprig and spent lime shell. So, what makes a tiki cocktail a tiki cocktail? “A tiki cocktail has such levels of complexity that all elements have to make it successful,” explains Rosen. “The inspiration and meaning behind the cocktail need to be tasted in the high-quality ingredients and recipe, felt in the vessel, and seen in the garnish. It’s the entire experience that evokes all senses and makes for a great tiki drink.” For a more modern take on the classic, we headed to Palm Springs, California, where Bootlegger Tiki is bringing tiki back to what was once a Don the Beachcombers location in the ‘40s. Bootlegger has revitalized what could easily be a museum of early Americana. “Underneath us, we have Al Capone’s tunnels! He had his house down the street from the building, and he’d smuggle his booze from his property over to El Mirasol, which used to be a luxurious hotel hangout spot for the Rat Pack, Frank Sinatra, etc., during the time,” explains Carlos Mares, bar manager at Bootleggers. When the location was a Don’s, in the 1940s, it was frequented by Sinatra, who would ditch his usual Jack and water to order a Navy Grog.

It’s 2021,

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CALIFORNIA DREAMIN’

“In my opinion, tiki will never ever die! Bootlegger Tiki speaks for itself,” boasts Mares. “You can see different bars around the world always wanting to do a twist on a Mai Tai or a Zombie. Who doesn’t love a little tiki touch!” Looking for a more relaxed environment to enjoy an escape? Head to L.A.’s Little Tokyo! “Tiki is not going anywhere!” exclaims Katie Kildow of The Mermaid Bar LA, a modern take on the classic tiki bar. “During these tough times, we all are looking for a little escapism, and tropical and tiki drinks do just that. When we can’t go on vacations to far-flung places, walking into a tiki bar instantly transports you into another realm. A good tiki bar has lots of dark cozy spaces with amazing decor to look at, all while sipping on tasty libations made by interesting folks.” Kildow and Arelene Roldan teamed up in 2018 to open The Mermaid, which quickly earned a reputation as a must-visit spot on any good tiki tour. In Kildow’s mind, the most important aspect of a tiki cocktail is starting with great ingredients. “I find that tiki-inspired drinks get a bad rap for being too sickly sweet or frou-frou, but a great tiki cocktail is layered, nuanced, and complex. After good quality ingredients, my favorite element to tiki cocktails is mixing different spirits together, often called a ‘split base.’ This can mean a blend of different spirits (cachaça and mezcal make for fun flavor profiles) or a blend of different style rums.” Another must is a pantry of homemade ingredients that give you plenty to get creative with; think orgeats, syrups, and cordials.

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THE MERMAID’S TWIST ON A JUNGLE BIRD INGREDIENTS

1 oz. Bacardi Rum ½ oz. Illegal Mezcal ¾ oz. Campari 1 ½ oz. pineapple 1 oz. homemade lime cordial PREPARATION

Combine ingredients in a shaker. Shake, strain into a tiki glass over ice.

Superb, Copper Pot-Distilled, Non Chill-Filtered American Brandy American Apple - Premium Apple Brandy Finished In Bourbon Barrels and Sherry Casks Butchertown - Distiller Selected Reserve Cask Small Batch American Brandy American - Deluxe American Brandy Finished In New American Oak And Bourbon Barrels

COPPERANDKINGS.COM Please enjoy responsibly. Copper & Kings American Brandy 45% alc. by vol. (90 proof); Copper & Kings American Apple Brandy 46% alc. by vol. (92 proof); Copper & Kings Butchertown Brandy 62% alc. by vol. (124 proof) Â© 2021 Copper & Kings American Brandy, Louisville, KY.

Heat

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Bring the

THE Perfect Purée OF NAPA VALLEY Flavors Bring A Kick to Your Drink Creations Photos Courtesy of The Perfect Purée of Napa Valley

Drinkers have spoken. The trend of adding heat to everything from food to cocktails continues to thrive! As many restaurants continue to rely on to-go cocktails to make up for lost customers, quality and consistency are key to ensuring repeat orders. To that end, using true-to-flavor products like purées, concentrates, zests, and blends will help keep your takeout looking and tasting it’s best no matter how long it has to travel. To keep up with the demand for spicy, smoky flavors, there are two products you need to know. Perfect Purée Chipotle Sour blend is a mix of smoky mesquite, chipotle, and citrus flavors

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that perfectly blends heat and smoke with notes of sourness and a hint of earthiness. It’s the perfect match for tequila, vodka, bourbon, rum, and of course, mezcal. Perfect Purée Red Jalapeño Puree is made with deseeded, brined, and pureed red jalapeños mixed with rice vinegar and is a savory, tangy way to add a kick to any cocktail. Not only is the Red Jalapeño Puree a fantastic pair for high-quality tequila and mezcal, but it also makes a killer add to a low- or noABV drink. Many are looking for drinks with a kick of spice for an immune booster, making a high-quality puree an easy way to cash in on the trend.

LA COLORADA Created by Manny Hinojosa INGREDIENTS

1 ½ oz. Tequila Cazadores Blanco ¾ oz. Orange Curaçao ½ oz. The Perfect Purée Red Jalapeno Puree, thawed ¾ oz. fresh lime juice PREPARATION

In a cocktail shaker, combine all ingredients with ice and shake. Serve on the rocks and garnish with lime. BITTER SWEET Created by Washington Charles, Homecookin’ Hospitality Group INGREDIENTS

½ oz. Campari 2 oz. rum 1 oz. The Perfect Purée Chipotle Sour blend, thawed 1 oz. lemon juice 1 oz. basil syrup ¾ oz. fresh lime juice PREPARATION

Combine ingredients into a mixing glass with ice. Shake with a Boston Shaker and strain into serving glass. Serve. MASCARITA Created by Coleen Speaks, Hummingbird (Photo by Coleen Speaks) INGREDIENTS

2 oz. Bruxo Mezcal Espadin No. 1 ¼ oz. Campari ¾ oz. The Perfect Purée El Corazon blend, thawed ¼ oz. The Perfect Purée Chipotle Sour blend, thawed ¾ oz. lemon juice PREPARATION

Combine ingredients into a shaker. Shake well with ice until chilled. Strain contents from shaker into a coup. Garnish with dehydrated blood orange and edible Begonias. RED JALAPEÑO MICHELADA Created by Manny Hinojosa INGREDIENTS

Mexican style lager beer ½ oz. The Perfect Purée Red Jalapeño Puree, thawed ½ oz. fresh lime juice 2 oz. sweet and sour 3 dashes of Maggi sauce PREPARATION

In a cocktail shaker, combine all ingredients with ice except beer. Shake well and serve on the rocks. Add beer and rim with salt. Garnish with lime and tamarind candy. Get started on your 2021 menu with a complimentary sample box of The Perfect Purée’s flavors! Qualified foodservice professionals can customize their sample box with up to 12 flavors, including Chipotle Sour and Red Jalapeño. Visit www.perfectpuree.com/chilled to learn more. CHILLEDMAGAZINE.COM

SHAKING AND STIRRING

LAUNCHES

BELVEDERE HERITAGE 176 Using the rye from which Belvedere is made, this new spirit brings a fresh taste to the world of luxury vodka. The brand uses a centuries-old malting technique and heats the rye to 176 degrees, creating a complex flavor profile that showcases the grain.

BENRIACH Taking inspiration from the 1994 bottling of Benriach’s Original Ten, the new range—The Original Ten, The Original Twelve, The Smoky Ten, and The Smoky Twelve—highlights variations in unpeated and peated style using a variety of casks.

HERITAGE STYLE

PENICILLIN

INGREDIENTS

2 oz. Belvedere Heritage 176 ½ oz. honey syrup 3 dashes walnut bitters Lemon twist (for garnish) PREPARATION

Add ingredients to a rocks glass and stir over large chunk of ice or large cubes. Garnish with a lemon twist.

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2 oz. Benriach The Original Ten ¾ oz. fresh lemon juice ¾ oz. honey-ginger syrup* ¼ oz. Benriach The Smoky Ten (to top) Candied ginger (for garnish) PREPARATION

Add ingredients to a shaker with ice and shake vigorously. Strain over fresh ice. *Honey-ginger syrup: Combine 1 cup honey, 1 (6-inch) piece of ginger, peeled and thinly sliced, 1 cup water to a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Chill overnight, then strain and discard solids.

EL SATIVO TEQUILA The El Sativo line of tequilas starts with blanco, a bright, citrusy bottling that shows the agave’s elegant nature. The company’s co-creators and fourthgeneration family of distillers employ a unique distillation process that highlights the natural health benefits of the plant’s terpenes.

CANDY CRISP SOUR INGREDIENTS

2 oz. El Sativo Blanco ½ oz. St-Germain Liqueur ½ oz. fresh orange juice ½ oz. fresh lemon juice ½ oz. light agave ½ oz. egg white Organic Sugar bubble tuile* (for garnish) PREPARATION

Place all ingredients in a shaker and shake until combined. Strain. *Sugar bubble tuile: Spread a thin layer of liquid glucose onto a silpat. Add food coloring if desired. Bake at 300 degrees for 30 minutes to an hour (the longer the more caramelized). Break into desired garnish size.

LOST LANTERN AMERICAN VATTED MALT EDITION No. 1 This totally unique whiskey is a collaborative effort of six of America’s most exciting distilleries, including Balcones (TX), Copperworks (WA), Santa Fe Spirits (NM), Triple Eight (MA), Westward (OR), and Virginia Distillery Co (VA). Limited to only 3,000 bottles, the 12-barrel blend has been aged for two years and features notes of roasted barley, baking spice, salted pretzel, and savory smoky notes that finish with sea salt and milk chocolate.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Lost Lantern American Vatted Malt Edition No. 1 Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

PRAIRIE ORGANIC The #1 USDA organic spirits brand has announced its first-ever flavored gin, Prairie Organic Cucumber, Mint & Lime Flavored Gin. With hints of cool, refreshing mint, sweet citrus, and the crisp aroma of cucumber, this new line is set to shake up your G&T game.

SMOKE CLASSIC This five-time distilled luxury vodka is made from Basmati Rice and pure Himalayan water creating a totally unique and delicious spirit. Drink it neat or add it to your favorite cocktail for added depth and intrigue.

CUCUMBER MINT GIMLET

BLESSED BE THEE

INGREDIENTS

Created by Yangdup Lama

2 oz. Prairie Organic Cucumber, Mint & Lime Flavored Gin ¾ oz. lime juice ¾ oz. simple syrup Cucumber (for garnish)

2 oz. Smoke Vodka Classic 1/3 oz. fresh lime juice 1/3 oz. elderflower cordial 6 fresh basil leaves Egg white

PREPARATION

Fill cocktail shaker with ice and add gin, lime juice, and simple syrup, and stir. Strain into a coupe glass and garnish with fresh cucumber.

In a shaker glass filled with ice, pour the above ingredients and reverse dry shake to get a green frothy texture. Strain into a chilled coupe. Garnish with a fresh basil sprig and edible flowers.

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WWW.MOZART-SPIRITS.COM

@mozartchocolateliqueur Imported by Niche W. & S. | A Marussia Beverages Company | Cedar Knolls, NJ | ourniche.com | PLEASE DRINK RESPONSIBLY

Premiumization of both goods and services has been an ongoing trend for some time now. People enjoy the luxury of experiencing quality. In the spirits world, this translates to expertly crafted liquids often with authentic, endearing backstories and a heritage that can stand out even in the packaging. Yes, today’s drinkers enjoy treating themselves to the “good stuff” and sipping a premium crafted cocktail, especially in these times. And more often than not that experience can be happily repeated with the same investment. But let’s remember it’s not the liquid alone that defines a luxury experience; it’s sharing it with others. In this issue of Chilled we ask you “What is YOUR luxury drinking experience?” We explore what spirits’ brands are doing across categories to embrace this premiumization trend that is so very popular. We ask the experts out in the field what it takes to foster memorable connections. We also satisfy our inner escapist through a much-needed break from reality by time traveling into tiki culture and the cocktails that made it practically everlasting. Finally, we include a shout out to our distilling friends on the West Coast, with a look at some of the unique spirits coming out of that area. Our mega cover artist, Pitbull, knows the importance of investing in connections with others. Among other things, the musical icon is a motivational speaker who has proudly added global brand ambassador to his list of recent accomplishments. He and the folks at Espanita Tequila are building a brand of affordable luxury with a premium hand-crafted highquality spirit that everyone can experience.

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PITBULL Espanita Tequila and

Building a Brand of

Affordable Luxury By Joseph Luparello

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MUSIC ICON, EDUCATION ADVOCATE, AND MOTIVATIONAL SPEAKER ARMANDO CHRISTIAN PÉREZ, WIDELY KNOWN AS PITBULL, IS LEADING ONE OF THE MOST LEGENDARY CAREERS IN MUSIC HISTORY. HIS MUSICAL PROWESS AND INSPIRATIONAL SPIRIT MANIFESTS ITSELF INTO A TRUE CELEBRATION OF LIFE AND ALL OF ITS WONDERS. As an artist, Pitbull’s appreciation for ingenuity and creativity turned into a proud role as global brand ambassador for Espanita Tequila. The brand Espanita is an artisanal trio of exclusive tequilas handcrafted with quality, culture, and technique instilled in every bottle. The tequilas go far beyond unique tastes— its award-winning custom embossed bottles and beautifully colored labeling tell a story of heritage and authenticity. The illustrative branding is a derivative of the sacral sun and moon symbolism dating back to ancient mythology of the indigenous people who resided in Mexico. Promoting a sense of mystery, the labels of the three aged Espanita varietals feature distinctive art designs. All of which represent Espanita tequila’s natural supremacy: from clear and pure blanco to the warm golden shine of reposado, culminating in an aged and complex añejo tequila.

Marina Wilson

“While quality is a paramount consideration, we also paid attention to Espanita’s presentation and all its aspects,” explains Marina Wilson, president and CEO. “Our unofficial motto is ‘affordable luxury without compromise’ because we want to offer tequila-loving consumers an ultimate craft tequila brand. For us, that translates to an award-winning tequila, with an upscale visual identity priced competitively on the shelf.” Espanita Tequila uses ancestral production techniques with blue agave specifically cultivated at the upper elevations of Mexico’s Jalisco Highlands. This region yields much larger agaves, with a greater concentration of sugars than the Lowlands. Highland agaves are ideal candidates to produce the sweet-spot characteristics in Espanita tequilas: sweet, floral, fruity, and citrusy. Espanita Blanco is clean and herbaceous with an impeccably pure silvery, colorless aesthetic. While embodying the blue agave plants’ genuine expression, it offers a silky-smooth entrance with a creamy texture. Its lively light-to-medium body is rich in flavors of hazelnut, black peppercorn, rosemary, and the agave fibers’ intense zest. Espanita Reposado boasts a gold color that wonderfully complements the label’s sun graphic. The tequila is aged for six months in American white oak casks sourced from bourbon manufacturers. This prolonged maturation period exceeds requirements imposed by Mexico’s Tequila Regulatory Council (CRT) by four months. CHILLEDMAGAZINE.COM

Espanita

F ire! v

Patience to that degree enables Espanita Reposado to achieve buttery softness and develop a harmonious balance between fragrant oak and vanilla undertones. Espanita Añejo takes the aging process an extra step. The pale amber, superbly pure tequila undergoes three times the amount of aging as reposado. Eighteen months in ex-bourbon American white oak casks gives way to a luxuriously smooth tequila rich in vanilla, nuts, and caramel notes. One that preserves its enticing, honeyed flavors of slow-roasted agave. “While some industries greatly benefit from modern technologies that cut time and expenses, the transformation of blue agave into flavorful tequila is an exception to that matter,” says Wilson. “Each step requires attention, time, and hard manual labor.” Honoring traditional craftsmanship is fundamental to the brand’s outlook. To back up their word, each bottle of Espanita tequila is individually numbered and signed by master distiller Beto Ramirez. The brand’s attention to detail has led to many awards and accolades. “It is a testament to the exceptional quality of the liquid in the bottle,” states Wilson. “We knew our brand had to be handcrafted, produced traditionally with a vibrant agave-forward flavor profile.” The bartending community was kept top-of-mind when the Espanita brand was created. “We carefully developed the flavor profiles of all three age expressions to showcase the nuances and aromas of traditionally cooked blue agave, so they’d stand on

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is on

their own when mixed with other intense ingredients,” attests Wilson. “While some tequila brands with muted agave characteristics are often lost in mixed drinks, Espanita Tequila cocktails are agave-forward, complex, and delicious. Using Espanita in cocktail creations is an asset, and bartenders can truly please their customers with exceptional cocktails.” “A great tequila can be used in many cocktails,” says Eddie Fuentes of Miami’s consulting and management company, Cocktail Cartel. “From the moment we tasted Espanita Artisanal Tequila we knew it was a perfect choice not only for a timeless Margarita but for so much more. This tequila is zesty and vibrant with crisp floral aromas while being so smooth and velvety at the same time. It works in practically any tequilabased cocktail and elevates and enhances the drink, making it truly special.” Pitbull’s appreciation to Espanita’s versatility is unmistakable. “It’s a pleasure to make a great cocktail with Espanita,” he says. “Depending on my mood, I can enjoy it as a shot with lime and salt or make any cocktail with it. Either way, it always hits the spot!” The beneficial relationship shared between the Espanita team and the megastar is mutual. “Mr. Worldwide (Pitbull) is a creative visionary, and this collaboration will generate global opportunities for Espanita tequila,” says Wilson. “Armando’s creed of tenacity and grit, and his determination to continually connect with his audience, encouraging people to reach their full potential, is as contagious as his music.”

GET READY FOR PITBULL. AS ESPANITA’S GLOBAL BRAND AMBASSADOR AND STRATEGIC ADVISOR, TELL US MORE ABOUT YOUR INVOLVEMENT. I am honored to represent this craft brand, generate brand awareness, and share Espanita with my fans. I am involved in Espanita’s brand marketing, and we will unveil several projects we are working on in 2021. WHAT INSPIRED YOU TO GET INVOLVED WITH THIS BRAND IN PARTICULAR? When I was first introduced to Espanita, my immediate impression was, “it is a very good tequila!” I was very impressed by the brand’s packaging. As an artist, creativity and ingenuity are very important for me, and I could immediately feel that synergy between the Pitbull and Espanita brands. I loved that each bottle had a celestial symbol for each step of tequila maturation steps; it is unconventional and has deep meaning. The labels of Espanita are also informative about how tequila is made, and this is something you don’t see very often. When I tasted the tequila, I thought; this is a truly authentic, wellconstructed tequila. This high quality has inspired me to get involved with Espanita, and I am looking forward to watching it grow globally. When I recommend Espanita to my fans, friends, and business partners, I am confident that they will enjoy this tequila. HAVE YOU ALWAYS BEEN A TEQUILA FAN? I have liked tequila for many years but have developed a much deeper appreciation for this spirit over the last several years when traveling and trying different brands. I recently started to learn more about how traditional tequila like Espanita is made, and I appreciate the passion and commitment that’s put into making this spirit. It’s truly impressive. As Espanita’s global brand ambassador, I enjoy shining the light on the artisans and craftsmen involved with creating this exquisite tequila. WHAT IS YOUR FAVORITE AGE EXPRESSION? I like all three age expressions, but if I have to choose just one, it would be Espanita Reposado. I like the freshness and aromas of agave in this tequila and how it is expertly combined with vanilla and toffee flavors that come from six months of aging in oak barrels.

WHAT IS YOUR TAKE ON CRAFT TEQUILAS, SUCH AS ESPANITA, FROM THE POINT OF BEING A CONSUMER? Craft tequilas offer consumers more flavor and aroma thanks to being made with 100% blue agave using time-honored techniques. Consumers who buy craft tequilas support the community of artisans and tequileros to keep the traditions alive for future generations to enjoy. YOU HAVE BEEN KNOWN TO GIVE AMAZING MOTIVATIONAL TALKS ON OVERCOMING FAILURE TO SELF-DISCOVERY AND SUCCESS. TELL US WHAT INSPIRES YOU TO MOTIVATE OTHERS? Thank you for the compliment. It is very much appreciated. What inspires me to motivate others has to do with my high school teacher Hope Martinez. Hope believed in me and saw the musical talent I had yet to see in myself. If it wasn’t for her motivation, I might not be where I am today. I feel it’s an obligation to help motivate others: it can help them out of a challenging situation or give them hope for a better future. WHAT WOULD YOU SAY ABOUT THE SUCCESS OF THIS BRAND? Espanita is on fire! The team is taking it to new states, and sales are growing! I am very excited about the progress that we have made recently.

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Mastering the Art of

Liquid Luxury By Joseph Luparello

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ITâ&#x20AC;&#x2122;S ALL IN THE DETAILS

Drinkers can expect an unforgettable experience when an emphasis is placed on luxury. In the liquor world, the definition of luxury is far more intricate than the typical material-based understanding. Drink enthusiasts measure luxury by observing how well the entirety of a sipping experience affects optimal enjoyment. With quality spirits, the liquid is undoubtedly important, as is the packaging itself, but experts insist that more goes into mastering the art of liquid luxury than meets the eye. Highly revered mixologists and industry leaders of top premium spirits brands strive to bring sophisticated elements to today’s drinking experiences. Making a high-end cocktail is all in the details, from meticulously crafted spirits to top-quality ingredients to extravagant barware. Still, a skillfully crafted cocktail does not define a luxury drinking experience on its own. For bartenders, every effort is made to offer meaningful moments filled with luxurious undertones. Christina Mercado, beverage manager and bartender at Vanderbilt Grace Rhode Island, finds crafting a luxury drinking experience is all about piecing together the small things. “The focus is on elegance, consistency, and the small details that make a drink experience standout. Service is key to luxury, and that goes into the smallest of details. For instance, are you addressing the guest by name? Are the glasses polished? Are the garnishes crisp, clean, and consistently presented? Is the napkin straight on the bar?” More on the concept of consistency, mixologist D.J. Miller, bartender at Timothy O’Tooles in Chicago, proposes, “Consistency is especially important. It does not matter how good your place is if you can’t give everyone the same experience you would give the Pope or President. People come back because they know what they’re going to get at your bar, and the experience is going to be fantastic. The luxury clientele has money and will spend it, but you must give them an experience that they can’t get anywhere else, and you have to do it every time.” Distillers and master blenders assure each step of high-quality spirits production is carried out with a well experienced, hands-on approach. For some brand owners, luxurious drinking is about settling only for the highest quality ingredients. David Ravandi, founder and CEO of 123 Spirits, simply rationalizes, “Luxury is authenticity.” While premium spirits signal a brand’s devotion to craftsmanship and respect for the process, expert spirit-makers will also tell you, celebrating and savoring the drinking experience is the key to luxury.

Master of Rums at BACARDÍ, David Cid, offers his perspective regarding what makes a luxury drinking experience. “It’s taking the time to reward yourself, to celebrate what you have done, who you’re with, and what it, and they, all mean to you,” he says. “Even during a time when people can’t go to a craft cocktail bar in the same way as they used to, it is clear that consumers are still looking for those luxury experiences and creative cocktails.”

Don’t rush it. Nose it before tasting, enjoy the aromas from the glass which will assist in preparing the palate for the tasting. — STEPHEN WOODCOCK, MASTER DISTILLER, BUNNAHABHAIN WHISKY

Echoing this sentiment, “Don’t rush it. Nose it before tasting, enjoy the aromas from the glass which will assist in preparing the palate for the tasting,” says master distiller, Stephen Woodcock, Bunnahabhain Whisky. “Get the conditions right, have great company, good friends, conversation, and most importantly, patience, it’s not something to be rushed. It’s to be savored.” This view of luxury sheds light on a connection between the consumer perception of luxury imbibing and sharing the experience with others. By sipping extravagantly, the goal is to temporarily step aside from all of life’s blinding distractions and take in what is truly meaningful at the moment. Bartender Zev Glesta concludes, “a luxury bar experience is an escape, a mini vacation. From the minute you enter the door, the atmosphere should transport you.” Quality, consistency, and escapism are all common themes to luxury drinking. Today’s spirit-makers have embraced premiumization across categories. Knowing attention to even the smallest detail can transport a moment into a memory.

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In the

Business of

Luxury PREMIUM TEQUILA TAKES HOLD OF THE CATEGORY By Michael Tulipan

Step aside, whiskey. Tequila is the new mark of luxury. According to the Distilled Spirits Council, the premium tequila category has grown over 100% since 2002, with even stronger growth at the high-end premium (530%) and ultra-premium levels (1,000%). And there’s no sign of it slowing down even with the pandemic and worldwide economic downturn. As these upper tiers drive growth, the question becomes how to define and distinguish these categories? It is a given that the spirit will be 100% blue agave, made with natural spring water, and have no additives. But should we look at aging? Packaging? Price point? How does sustainability factor in? David Ravandi, founder and CEO 123 Spirits, has been at the forefront of what has become an increasingly competitive high-end market. “As a brand developer and very early entrant to the ultra-premium category some twenty years ago,” he says, “I’ve seen ultra-premium tequila quickly shed the image of tequila as the fuel behind college parties and shots.” Differentiation has become critical for tequila companies competing for consumer dollars. Ravandi says, “As an organic brand, we know that consumers see us differently from other premium products that cannot make that claim.” To create a luxury good, often hard manual labor is needed. Whether it’s haute couture fashion, hunting truffles in Italy, or fashioning the world’s best tequilas, handcraftsmanship has come to delineate quality. Iñaki Orozco, distiller and founder of Riazul Tequila, launched the estate under the skeptical eye of his family, slowly winning them over as he hand-cultivated his blue agave. Today, among the differentiators for the brand is that his land is the highest point in Jalisco that cultivates blue agave. “Our transformation process has been tailored to our agaves,” Orozco says. “We only utilize agaves that have a high brix composition indigenous to the highlands.”

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According to Marina Wilson, president and CEO, Espanita Tequila, artisans create tequila by committing endless hours of labor, making traditionally handcrafted tequila a true indulgence. “Luxury equates to enjoying a spirit that uses the highest quality ingredients and production processes that allow these ingredients to shine,” explains Wilson. “In the case of tequila, such production techniques are mainly ancestral, developed over hundreds of years by generations of tequileros. These traditional approaches rely heavily on manual labor; transformation of stone-hard, caustic-tasting raw agave into a flavorful, complex spirit is a long process; it is very time-consuming and expensive.” Casa Dragones creator Bertha González Nieves captured tequila enthusiasts’ attention with her aged Joven ultra-premium sipping tequila. The small batch spirit is a rare blend of silver and extra aged tequila that has rested in new American oak barrels for five years, delivering a complex yet smooth taste crafted especially for sipping and pairing with food. González Nieves set out to push the envelope and redefine tequila. “It’s what we like to do best—to explore the possibilities within the tequila category and work on innovating to truly deliver something different and special.” More and more brands are experimenting with different barrel finishes. Partida Tequila’s Maestro

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Tequilero José Valdez visited Scotland for the first time in 2018 and was immediately inspired by its single malts to create a line of Roble Fino or “Fine Oak” tequilas. Designed to be “the ultimate luxury sipping tequila,” the Roble Fino collection includes a reposado, añejo, and cristalino. The first ever reposado cristalino finished in ex-single malt sherry seasoned casks. Lobos 1707 also takes experimentation to the next level, with Jimadors harvesting six-year-old blue weber agave plants to finishing the spirit in Pedro Ximénez wine barrels from Spain. “We work with two brilliant master distillers, one from Mexico and one from Spain,” explains Diego Osorio, founder and chief creative officer, Lobos 1707. “You can see the authentic partnership between the two come to life in the final product that honors both the Mexican and Spanish heritage.” For Dia Simms, CEO, “premium agave brands are set apart by this careful craftsmanship and processes in each stage of the liquid’s creation.” Ultra-premium segment leader Patrón has built an enviable following for its line of distinctly bottled, high-quality tequilas. “Patrón pioneered the ultrapremium tequila category, and we have never strayed from our original formula even as the brand has grown into a global icon,” says David Alan, director of mixology and trade education. Patrón’s meticulous process involves harvesting exceptionally high sugar

MORE AND MORE BRANDS ARE EXPERIMENTING WITH DIFFERENT BARREL FINISHES. content agave that is then roasted in small brick ovens, allowing the brand’s tequilas to be certified additive-free. More recently, innovation has led to releases like its Extra Añejo 10 Años, which retails for $350, and unique offerings like 2018’s Patrón Single Estate Tequila, made with plants matured just steps from the distillery, the first such harvest from this special terroir. Compared to other brands, Don Julio has been a category leader since it was launched in 1942 by Don Julio González. Known for quirks like whispering to his agave plants and planting them uncharacteristically far apart, Don Julio is responsible for elevating tequila production by introducing practices still followed today. Christina Choi, senior vice president of Tequila, Diageo North America, honors this heritage, saying of the founder’s practices, “He created a tequila using the highest set of standards and we ensure that everything that we do matches and celebrates his life’s devotion today.” Launched in 2019 by Michael Jordan and a group of NBA team owners, ultra-luxury Tequila label Cincoro offers an ultra-luxurious experience from its small batch tequila blends to distinctively sleek bottles. The line features a blanco, reposado, añejo, and extra añejo that runs $1,600. Chris Spake, vice president of

brand and trade development, says of the company’s ambitions, “Our mission, from day one, was to literally make the best tasting tequila in the world.” In pursuit of this goal, Cincoro harvests only very rare agave from select fields in the San Miguel el Alto highlands and fields near El Arenal in the lowlands. The resulting Cincoro Blanco is a blend of the tequilas made from these two distinct locations, with the reposado and añejos made from Cincoro Blanco aged in exTennessee whiskey barrels for longer than required. The final result, Spake says, “are tequilas with great flavor, complexity, and finish.” While aged and premium tequilas have increasingly been positioned as sippers, Britt West, vice president and general manager, Don Fulano Tequila, for E. & J. Gallo believes forward-thinking bartenders use agave spirits in the same way as other aged spirits, creating attractive alternatives to classic cocktails. “Agave spirits have assumed their place at the table as a key ingredient in craft cocktails all over the country,” boasts West. David Alan concurs, saying, “When crafting a cocktail, as long as you are using the highest quality ingredients, from the spirit base to the freshest juices and syrups, that is what will elevate your drinking experience.” Either way, sipped neat or in a cocktail, American’s view on tequila has been forever transformed thanks to respect for tradition and devotion to craftsmanship.

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The

Luxury of

Good Taste TEQUILA BORN FROM CULTURE AND CRAFTSMANSHIP By Christina Staalstrom

American consumers have wholeheartedly embraced tequila as a sipping spirit, while the premium tequila category in cocktail culture continues to grow and evolve. Casa Dragones is an independent small-batch producer with a portfolio of ultra-premium tequilas that reinvent how Americans experience tequila. One might think that company founder, Bertha González Nieves, had a crystal ball when she decided to launch a tequila brand in 2009. Back then and even today, Casa Dragones Joven is the jewel of González Nieves’ tequila crown. The crisp sipping tequila put this small-batch producer on the map and in the sights of every sipping spirits lover. All tequila is produced in Mexico, but only in certain areas, and is strictly regulated by the Consejo Regulador de Tequila to ensure quality products. Technically, tequila falls into the “mezcal” category, which by definition refers to any liquor distilled from the juice of a maguey plant, also known as agave. But not just any agave can be used to make tequila. Mexican law requires every tequila to contain a distillate made from at least 51% Weber blue agave. Often mistaken for a cactus, agave is a perennial succulent in the same family as the yucca and Joshua tree. More than 200 identified agave species exist, but tequila can only be made by the Agave Azul Tequilana Weber (blue agave). There are five classifications or styles of tequila recognized by the appellation of origin in Mexico— Blanco (silver), Reposado (aged), Añejo (extra aged), and Extra Añejo (ultra-aged), and Joven (gold). Joven or gold tequilas are uniquely interesting as there is a wide definition of what they can comprise. Joven, which means “young” in Spanish, has become a bit of a catch-all phrase for various blended tequilas, but the differences are vast and varied.

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The “gold” Joven tequilas, like Suaza Gold and Cuervo Gold, are blend of agave tequilas blended with aged tequilas rested in wood, thereby giving them that caramel color. Some of these gold tequilas are just golden from additives like caramel color and oak extract making them a far cry from other Joven counterpart tequilas that are a blend of 100% agave tequila. Casa Dragones falls well into the latter category with a rare blend of 100% agave tequilas, silver and extra-aged tequila that has rested in new American oak barrels. No caramel colors and no additives, just tequila at its finest. Smooth, fresh, and inviting, and true sipping tequila. Tequila production is a lengthy process with seven steps: harvesting, cooking, fermentation, distillation, aging, and bottling. For Casa Dragones, that means hand-harvested agave for a hand-finished tequila that is bottled in a handcrafted decanter. Each step has been carefully explored and perfected to ensure the finest quality product through modern technology while honoring tequila making tradition and history. As with any spirit, it starts with the terroir. Good soil produces good spirits, and the rich agricultural lands in the Valley of Tequila, where Casa Dragones harvests its agaves provides the perfect environment for award-winning agave plants. Located in the TransMexican Volcanic Belt at 1200 meters above sea level, the unique altitude, climate, and soil are the ideal terroir for Casa Dragones agave plants, which are cared for and matured for seven years before they are ready to become a sipping tequila. Harvesting agave is a craft, and the skills are passed down from generation to generation as part of tequila culture. Only mature plants that have achieved peak sugar levels are carefully hand-harvested by jimador, who

cut the fleshy leaves in just the right way with delicate precision to extract the desired sweetness from the heart of the piña. Considering that all tequila is 40% alcohol and the remaining 60% is water, “we take extra special care to harmonize our liquid with pure natural spring water,” says González Nieves. The water comes from the Volcano of Tequila headwaters, which is exceptionally pure, natural spring water enriched with minerals gathered from the volcano’s rich soil. This is one of the keys to delivering exceptionally clean and smooth tequilas. Every step is also dedicated to protecting the land through a sustainable and modern process. Using less water, less energy, and creating less waste than many other processes has earned Casa Dragones recognition from the Tequila Regulatory Council as one of the most sustainable tequila production methods. Only 500 cases are batched at a time with meticulous attention to detail in blending at the end of the process. The Maestro Tequilero hand finishes the production blending unaged silver tequila with the perfect amount of extra-aged tequila, rested in American oak barrels resulting in a 100% Blue Agave Joven Tequila. Once batched, the smooth and rich platinum-hued spirit finds its way into the signature Casa Dragones bottle, each labeled, signed, and numbered by hand, hallmarking a particular batch’s characteristics.

With such attention to production detail, it should be no surprise that each bottle of Casa Dragones Joven is truly unique. The Casa Dragones Joven bottle is a modern take on an old apothecary style-bottle. Each bottle is hand engraved by one of the few Mexican artisans skilled at this magnificent technique. A simple and elegant row of engraved pepitas sits just below the bottle’s shoulder, and if held at the right angle, the light catches, giving the bottle a certain ethereal quality. True to Casa Dragones style, every piece of the beautiful puzzle is a tribute to Mexico and its intricate history. The name Casa Dragones is inspired by the legendary 17th-century Dragones cavalry of San Miguel de Allende, who ignited Mexico’s Independence movement of 1810. The outer box is a tribute to the trailblazing impact they would have on Mexico’s history. The blue color of the signature box mirrors the uniforms they wore, and the hand tied black ribbon around the neck of the bottle is a tribute to the cravats the Dragones cavalry used to wear. Casa Dragones Joven is a culmination of over a decade of hard work and dedication to create a tequila that captures the essence of today’s Mexico—modern and elegant born from culture and craftsmanship. Handcrafted one bottle at a time and designed to be enjoyed one smooth sip at a time, it is no wonder it is recognized as the “Tastemakers Tequila.”

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Experience Luxury

CONSUMERS AWAKEN TO TEQUILA'S BROAD APPEAL By Michael Tulipan | Photos courtesy of Chris Kramer

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Over the past decade, tequila’s upward trajectory hasn’t slowed much—according to DISCUS, the category has grown 67% within this timeframe. As a brand developer and a very early entrant to the ultra-premium category, David Ravandi, founder and CEO of 123 Spirits, believes this growth reflects a consumer awakening to tequila’s broad appeal. “I’ve seen ultra-premium tequila quickly shed the image of tequila as shots requiring salt and lime,” explains Ravandi. “Consumers now realize that the flavor of ultra-premium tequila doesn’t need to be masked by sugary mixers and that it is ideally suited to market-fresh, seasonal ingredients.” Sustainability and authenticity are at the heart of 123 Organic Tequila, an ultra-premium tequila brand made by the entrepreneur and tequila specialist. Ravandi has a twenty-year history pioneering the category, having been a Founding Partner of Casa Noble Tequila before launching 123 Organic Tequila in 2010. He was inspired to design a brand specifically for wine enthusiasts, focusing on delicate floral aromas and complex mineral flavors. As the brand celebrates its 10th anniversary year, it stands out in the very competitive ultra-premium tier. Each certified organic tequila represents a pure expression of terroir made from one-hundred percent blue agave. After the agaves are hand-harvested, the hearts are cooked slowly in stone ovens for nearly two days before pressed, and the juices released. “Luxury is authenticity and quality,” says Ravandi. “When you choose a 100 percent blue agave tequila like 123 Organic Reposado, you’re going to experience a best-in-class product and one that represents the values and pride of the producer. That experience and all it entails is essential to the perception of luxury.” The line includes the traditional range of Blanco, Reposado, and Añejo, as well as the Extra Añejo “Diablito.” It all starts with the Blanco or “Uno,” which is the base for the Reposado, “Dos,” and Añejo, “Tres.” Earthy, citrusy and herbal, the Blanco is an excellent base to build a cocktail on. Ravandi recommends using market-fresh ingredients with this tequila or trying it in a classic Margarita or Paloma.

Our organic tequilas have always been produced with the utmost respect for the environment and the people who create them, period. — DAVID RAVANDI, FOUNDER & CEO, 123 SPIRITS

Perhaps the most versatile of the collection is the Reposado, which rests in white oak barrels for six months. The spicy notes of anise, vanilla and hint of citrus make it an equally good fit for cocktails or sipping by itself. Blanco takes an 18-month journey to become Añejo. This golden-hued spirit is rich and complex, ready to be enjoyed the same as any other aged spirit. “Diablito” was originally created for Ravandi’s personal collection, but he decided to release a small batch in 2014. It has now grown to an annual release of just 2,500 bottles. This Extra Añejo is made from agave grown in a specially allocated estate in Jalisco’s Amatitán region, which produces complex, exceptionally flavored tequila ideally suited to aging. The label design is just as distinctive as the bottle. “The Diablito on our label signifies our absolute passion for perfection and the devilishly good tequila you’ll discover in our bottles,” Ravandi says. Packaging is a key component when building a luxury brand, and 123 Spirits pays close attention to this aspect of the business. Like the careful cultivation of its blue agave, sustainability comes to the fore in packaging and labeling with the use of soy ink for printing, as well as recycled glass and paper. “There are absolutely no short cuts taken,” Ravandi wants bartenders to know. “Our organic tequilas have always been produced with the utmost respect for the environment and the people who create them, period. There’s no need for inflated marketing claims around sustainability when you’re transparent about your practices.” Sometimes things are as simple as one, two, three.

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Luxury

State is a

Mind of

THE NEXT LEVEL OF PREMIUM RUM DRINKING By Mathew Powers

RUM HAS EVOLVED INTO A REFINED, SOPHISTICATED SPIRIT. IN FACT, FOR AN INCREASING PERCENTAGE OF DRINK ENTHUSIASTS, INDULGING IN PREMIUM SIPPING RUM IS LIKE LIVING IN THE LAP OF LUXURY.

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Mauricio Solorzano, global ambassador for Flor de Caña Rum, recalls rum's past association with Caribbean pirates that created misperceptions about its sophistication. But "we've seen a trend of people who are interested in taking rum drinking to the next level." Christina Choi, senior vice president, Diageo agrees, "Rum had a reputation of being sweet, sugary, and used in only tropical cocktails, but in actuality, quality rums elevate cocktails, and can also be enjoyed on the rocks, or neat.” Nowadays experimenting with premium rum as a base in classic cocktails along with enjoying rum neat has become commonplace. "Rum is a versatile spirit that complements all types of drinks, and aged rums produced today can rival any sipping whiskey or scotch,” explains Jaiker Soto, master blender, Don Q Rum. “I love to enjoy rums neat,” says David Cid, Master of Rums at BACARDÍ. “I believe each bottle has a story to tell, and the color, viscosity, aroma, and flavor all tell a part of that story. The master blenders made many intricate decisions when layering the different rum bases the way they did, to create a perfectly balanced spirit. So, ice, mixers, and too much water can dilute that story.” Most rum makers agree that the story and standards of craftsmanship are essential to premiumization. Before making rum Delphine Nathalie Gardère of Rhum Barbancourt spent over a decade in the luxury industry, she believes premium rum should be created by talented artisans who adhere to a set of standards, “Often, people confuse premiumization with luxury. In the rum category, my belief is that it is important to start abiding by a coherent set of rules, notably on the subject of provenance and aging, like Champagne or Cognac." Bailey Pryor, founder and CEO of The Real McCoy Rum in Barbados, agrees premium rum must be classified clearly, which will empower consumers. “The classification of rum should include the same methodology used with other high-end spirits, which is primarily based on production techniques, like aged versus unaged (instead of light and dark) or modified versus unmodified (meaning added flavoring or not).” Of the same opinion, Geoff Robinson, global brand ambassador, Santa Teresa 1796 says a premium rum, when made correctly, consists of "complex, bold flavors, which are the product of unique provenance and careful craftsmanship.” He continues, “The truth is that rum has always had these qualities that equaled other aged, old-world spirits like single malt whisky or cognac. People just weren’t aware of it.”

A rum’s geographical story also plays a significant role. Lucía Alliegro, marketing director of Ron Carúpano, notes, “Premium rums are a reflection of the terroir in which they were cultivated. The distinct geographies in which rum is produced—from the Philippines to Barbados to South America—are the reason there is such diversity in the category.” Robinson adds, “Coming from Venezuela, we can tell you that rum is a very important part of our identity. It means heritage, tradition, and represents a window to share with the rest of the world.”

As the cache and awareness of super-premium rum grow, so will its loyal and discerning drinkers. The luxury drinking experience looks to satisfy every sense, not just taste. — EDOUARD BEASLAY, GLOBAL MARKETING DIRECTOR, DIPLOMATICO RUM

“Rum wants to be real,” adds John Georges, master distiller, Angostura Rum. “To always taste of its humble origins. The drink is rare, but you know all about it. Its history and how it’s made and the time and effort that went into making each bottle. Each sip is a promise kept. It has the aroma, taste, and flavor that you expect and more.” Malcolm Gosling Jr., eighth-generation rum producer of Goslings Rums, adds, “It usually comes down to exclusivity. Papa Seal is only released after the seventh-generation family members approve it; they taste every barrel each year and determine how many are ready.” This past year, only eight barrels made the cut. “As the cache and awareness of super-premium rum grow, so will its loyal and discerning drinkers," notes Edouard Beaslay, global marketing director, Diplomatico Rum. “The premium drinking experience looks to satisfy every sense, not just taste.” Indeed, “The simple act of taking a heavy, crystal glass from the cupboard and the sound of rum slowly pouring out from your favorite bottle, followed by the soft plonk of a big ice cube, is a reason to slow down, sit, and savor what's in your glass,” says Mount Gay master blender, Trudiann Branker. “Whether it's at the end of the day or after a meal, it offers a pause in the rush of everyday life, and for that, we think sipping rum is the quintessential luxury.”

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The Luxury of Knowing

PREMIUM WHISKEY BECOMES MORE APPROACHABLE By Joseph Luparello

Whiskey, along with other categories in the spirits industry, is following a trend toward premiumization. “Consumers are open to drinking better and are interested in discovering products, formats, and taste profiles that satisfy their curiosity for more premium spirits. It is not just age statements that drive premiumization but also innovation such as finishes and unique blends,” explains Edwin Hincapie, senior brand manager Dewar’s Scotch Whisky. “While premium offerings have been available for many years, just recently whisky, especially scotch whisky, is more approachable in terms of accessibility.” Bunnahabhain’s master distiller Stephen Woodcock recognizes the connection of premiumization and accessibility as a contributor to whiskies evolution. He articulates, “Consumers are far savvier in terms of sourcing products and services with a strong sense of provenance and as

‘Scotland’s gift to the world,’ Malt Scotch Whisky is synonymous with quality as watches from Switzerland, chocolates from Belgium, or sports cars from Italy.” Further validating the connection, Bunnahabhain whiskey, originating from the island of Islay in Scotland, is unpeated highquality whisky emphasizing and embodying the importance of patience throughout the distilling process. Specifically, the Bunnahabhain 25-year-old is developed by maturation in high quality, first fill sherry casks, and resting in coastal warehouses on Bunnahabhain Bay. The final product entails distinctive notes of dried fruits, creamy berries, toasted nuts, and an undeniable breath of salty ocean air unmistakable for the area. Observing the impact of heritage and sense of place on whisky drinking, imbibers can peek decades into the past. In a county called Perthshire, located in the heart of central Scotland, the Dewar’s family appointed the area the birthplace of the Aberfeldy distillery. Tommy and John Alexander Dewar believed access to a gold-rich water source and efficient means of fuel and barley transport would facilitate top-notch whiskey production. Over a century later, Aberfeldy carries on the result, producing a single malt whisky with sweet honey notes and ages ranging from 1221 years old. Bacardi North American Malts ambassador Holly Seidewand believes, “No matter how you are drinking whisky, you want to be able to share and reminisce on whiskies past. That said, a luxury drinking experience is one where you can be with good people and share stories over a beautiful dram.” SIA Blended Scotch Whiskey was kickstarted to make a high-quality blended Scotch that changes the way people think about Scotch. “With SIA, I'm looking to challenge the Scotch stereotype.” says founder Carin LunaOstaseski. "SIA is approachable, refined, and refreshingly modern. This is the brand for consumers who don’t even know they like Scotch yet.” The Scotch experience they

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found most fitting for a consumer “rethinking” to happen includes a nose of vanilla and caramel notes, hints of citrus, and just a gentle presence of smoke. Luna-Ostaseski also finds luxury in enjoying drinks with people who are held dear to her heart. Simple as that. Across the globe, folks at Kikori Japanese Whiskey also connect heritage and authenticity with premiumization while the perception of luxury revolves around celebrating life. Kikori premium whiskey is put together by careful monitoring of balance and craftsmanship. Every piece of the distilling process is of equal significance. Locally grown rice and pristine groundwater are prepared for at least three years of aging in the barrel. It all comes together to create the distinctively drinkable Kikori Whiskey, which carries a velvety smoothness to the palate. Founder of Kikori Japanese Whiskey, Ann Soh Woods, believes that luxury is the ability to take a break from the monotony and treat oneself to a pleasurable sensory experience. Founded by Becky and Scott Harris in 2009, Catoctin Creek Distilling is responsible for Virginia’s most decorated whiskey, Roundstone Rye. Geographically, Catoctin entails a vast range of mountains along with a symbolic creek that delightfully runs past the distillery into the Potomac River and Chesapeake Watershed. Its rye obtains fruity and nutty flavors because of the terroir, with hints of plum, lemon peel, and toasted pecans. The husband-and-wife team promises locally sourced ingredients without additives, which consistently yields a spirit that people genuinely want to experience. From Catoctin’s point of view, luxury is about having the freedom to grasp what is highly desired. Scott Harris asserts, “Luxury is the ability to enjoy what you want when you want. At the end of a hard day of work, when we sit down with a dry Martini or a sleek Manhattan, we are all kings among men.”

GOLDEN CRUSTA INGREDIENTS 2 oz. Aberfeldy 12 Years Old Single Malt Scotch Whisky 1 /4 oz. Maraschino Liqueur 1 /4 oz. Lemon Juice 1 /2 oz. Cointreau PREPARATION Add all ingredients to a shaker with ice. Shake vigorously for 30 seconds and strain into a golden sugar rimmed glass.

Lastly, Chicken Cock Kentucky Straight Bourbon Whiskey boasts a distinguished mahogany color premium liquid with a nose of oak and notes of dried fruit, caramel, and vanilla. Master distiller for Grain & Barrel Spirits Gregg Snyder says luxurious drinking is achieved by taste. “For me, it has nothing to do with price or cost, but the flavors I find most appealing with a whiskey.” “It’s about a good enjoyable product that you can tell has craftsmanship behind it,” concurs Hincapie. “Luxury as a drinking experience is less about price and more about bringing people together in good company.” CHILLEDMAGAZINE.COM

Luxury is

Unrushed WHISKY WITH A SENSE OF PLACE By Joseph Luparello

LOCATED IN SCOTLAND, THE SOUTHERN-BOUND ISLAND ISLAY IS HOME TO THE MARGADALE SPRING, THE NATURAL FOUNDATION FOR BUNNAHABHAIN SINGLE MALT SCOTCH WHISKY. FOUR YEARS BEFORE THE PREMIUM WHISKY BRANDâ&#x20AC;&#x2122;S ESTABLISHMENT IN 1883, WILLIAM ROBERTSON OF ROBERTSON AND BAXTER BLENDING HOUSE PARTNERED WITH THE GREENLEES BROTHERS TO FORM THE ISLAY DISTILLERY COMPANY.

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The name “Bunnahabhain” translates to “mouth of the river” in Gaelic, which symbolizes the first setting where they set up shop, on a site close to the Margadale River. Initially relying strictly on sea trade, the founders would obtain supplies via boat and order seafarers back to the mainland with their precious liquid casks. This audacious morale and coastal living kickstarted its ever-expanding selection of Single Malts. Master Distiller of Bunnahabhain, Stephen Woodcock, knows what is required to perfect a luxurious premium whisky and how to stand out in the rapidly evolving genre.

warehouses, the liquid sits for a healthy amount of time, clearing space for an abundant conversation between the spirit and the wood.

In Stephen’s lifetime, he observed a gradual shift in the spirit’s components and an extended range of target markets. “The premiumization and accessibility of whisky have probably been the biggest contributor to its evolution over my lifetime where it has gone from being a ‘working man’s drink’ in a market dominated by cheaper blends to a product that sits very comfortably amongst a range of luxury competitor spirits and more importantly is available by way of single malt offerings to a broader and more diverse market.”

Indulging in premium whisky is relatively subjective. If you don’t know where to start, Woodcock recommends, “Always try whisky neat. If it is easy on the palate, it is telling you that is how it should be enjoyed. If it feels a bit fiery or the ABV feels a bit aggressive, then try some ice or a few drops of water to open it up, settle it down, and release a spectrum of taste and aroma. Don’t drown it, and suddenly you’ll be having a completely different conversation with the contents of your glass.”

For its whiskey to thrive in the premium ranks, Bunnahabhain keeps a close eye on three golden attributes: depth, maturity, and intricacy. Under meticulously monitored conditions in Scottish

Dating back to the late 19th-century, the Scottish distillers exclusively had access to natural spring water, sherry oak casks for maturation, and the tallest stills Islay has to offer. The north-western seaside location overlooks the dramatic Sound of Islay. The environment’s influence yields distinctive notes of dried fruits, creamy berries, toasted nuts, and an unmistakable salty sea air effect.

The brand's patient distilling approach goes hand and hand with how to define luxury sipping. Just as whisky needs the right conditions and elapsed time to be just right, a luxury experience needs great company, better friends, and the best times.

...it has gone from being a ‘working man’s drink’ in a market dominated by cheaper blends to a product that sits very comfortably amongst a range of luxury competitor spirits... — STEPHEN WOODCOCKI, MASTER DISTILLER, BUNNAHABHAIN

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W True The

Value of

Luxury SOPHISTICATED SIPPING WITH VODKA By Joseph Luparello

When you hear the word “luxury,” what comes to mind? Some may automatically jump to thoughts of private jets, indoor swimming pools, exotic vehicles, etc. Though, when it comes to drinking experiences, the word luxury is up for interpretation. Luxury served in a glass can teach an intriguing history lesson, encapsulate the terroir of its origin, embody each step of the creation process, or even set off a strong personal emotion. Top-tier premium vodka brand owners, distillers, marketing managers, and the like all have personal and credible definitions of luxury vodka sipping. While each can wax poetic on the qualities that make their products justly classified as luxurious, all seem to agree that luxury drinking experiences are meaningful and memorialized. "While the word luxury often conjures up images of overtly expensive products, ostentatious bottles, and a very limited or elite population of customers, we think of luxury as extreme value, exceptional quality, and the joy the craft product brings to consumers," says Lana Vegosen, director of brand development, Monkey In Paradise Vodka. "From the company's inception, Monkey In Paradise Premium Vodka was meant to bring 'paradise within reach' for as many people as possible—with the highest quality liquid on par with the best in the world, but in a price range most can appreciate. It's a luxury to experience paradise, but it doesn't have to be difficult for consumers to do." At Belvedere, luxury corresponds with the level of impact a drink has on a person. Belvedere Vodka’s national brand ambassador, Brian Stewart, weighed in on what is required for the most memorable moments. “You notice luxury in a drinking experience when you take a sip of your cocktail mid-conversation and pause for a brief moment to ponder what exactly is in the glass before returning to the conversation,” he says. “The luxury of drinking a craft cocktail is enjoying the finest ingredients with elevated character and taste.” Working exclusively with eight agricultural partners and distillers, Belvedere focuses on welcoming the palates of drink enthusiasts. They set the stage for an appropriate greeting by fully exploiting their knowledge and mastery of top-quality Polish rye. President of Broken Shed Vodka, Steve Bellini, knows luxury is observable on a spectrum, and his input falls on the psychological part of it. “To me, luxury is something that makes you feel a little better about yourself than you would otherwise,” he explains. “I believe it is a part of human nature to want something that is considered a step-up from the ordinary.” Broken Shed achieves top advantage through an environmentally sustainable distillation cycle that yields a GMO and gluten-free liquid with a crisp taste and excellent mouthfeel.

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“When it comes to premium vodka, it really comes down to quality; quality in both process and final product,” says Jim Ruane, vice president of Ketel One Vodka for Diageo’s reserve vodkas. “We firmly believe that a laser-focus on quality sets us apart. Quality for us means 329 years of distilling experience passed down through the Nolet family to its current stewards, 11th generation distillers, Carl Nolet Jr, and Bob Nolet. Produced in Schiedam, Holland, our vodka is crafted to be exceptionally smooth, with each batch being approved by a member of the Nolet family before bottling.” Crystal Head Vodka understands that luxury is the sum of the equation where all aspects of a drink, from the unique packaging to its content, are added up. “Luxury is a product that offers a unique experience via packaging, quality, and programming,” states assistant marketing manager Daniella Vizzari. “Quality is essential, but luxury goes beyond the taste and holds more meaning to the customer.” Crystal Head’s thorough package testing and repetitious distilling process that uses Herkimer diamonds assure its degree of luxury is consistent. Global vice president of Grey Goose, Martin de Dreuille, believes luxury drinking is about appreciating and creating beautiful experiences. “It’s more sensorial than taste. It’s knowing your cocktail or spirit was thoughtfully made and crafted with care. It’s enjoying or sharing the experience with loved ones.” Opening the door for these experiences, Grey Goose can be

served anytime from brunch to late-night, offering uncompromised quality that complements a wide variety of cocktails. Van Gogh Vodka’s sense of luxury relies on a drink’s ability to paint a picture with each flavor. Whether transported to a fragrant apple orchard or luxurious chocolate shop, Van Gogh Vodka’s fine ingredients and vibrant flavors can set an elegant tone within seconds of a sip. “What makes Van Gogh Vodka so unique is the third-generation master distiller, Tim Vos,” notes Lena Braswell, marketing manager, clear spirits, 375 Park Avenue Spirits. “Vos has elevated Van Gogh to a brand globally known for authentic taste, a wide palate of flavors, and handcrafted elegance using nothing but the finest ingredients.” Reyka Vodka’s brand ambassador Trevor Schneider adds, “The major characteristics of premium vodka, for me, is the quality of the liquid—starting with amazing water, exceptional smoothness, and a flawless finish. Reyka Vodka is the only Icelandic vodka sold in the United States, which is arguably some of the best water in the world.” He concludes, “A luxury drinking experience also includes glorious crystal glassware with perfect premium high-density ice.” It’s clear that there’s no concrete answer regarding what makes vodka luxurious, but it’s also safe to say that the best of the best in the vodka game share perspectives on what makes an elegant sipping experience.

Quality is essential, but luxury goes beyond the taste and holds more meaning to the customer. — DANIELLA VIZZARI, ASSISTANT MARKETING MANAGER, CRYSTAL HEAD VODKA

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Luxury in Every Drop THE SIMPLE ELEGANCE OF VODKA By Joseph Luparello

“In today’s world, people are more health-focused than ever and seek to eat and drink the most natural products. So, these people will want their cocktails to incorporate only the freshest and natural ingredients,” attests Broken Shed’s president, Steve Bellini. “With this in mind, vodka brands must work to create a spirit that is crafted more naturally. Consumers are looking for simplicity and elegance with ingredients they can read and understand. This is exactly what we are offering with our vodka at Broken Shed.” Doing away with the negative is essential for prosperity. Keeping this in mind, two Americans residing in New Zealand one day sought to honor their heritage by creating a world-renowned vodka. So, in a broken shed on the banks of Lake Wanaka, they developed blueprints for a liquid that embodied what surrounded them. The bubbling springs, mammoth trees, and vegetative forests of New Zealand made it all possible to create this sophisticated spirit. After an abundant amount of testing and refined filtration in that same shed, the formula for one of the most unique vodkas was imminent. Asserting independence from compromising additives, Broken Shed Vodka is handcrafted strictly from all-natural and renewable resources. In addition to being sugar-free, the crystalclear vodka is also both gluten and GMO-free. The water used is sourced from New Zealand’s purest reservoirs. Sustainable whey is used within the distillation process three times. The whey is commonly referred to as “milk honey” as it provides a creamy taste. With no exception, each batch of Broken Shed is the direct product of a master artisan that vows loyalty to its precise standards.

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Highly intense aromas and flavors make for a luxurious sipping experience— the clean, crisp taste transitions to a comfortably warm finish. Broken Shed is enjoyed optimally either neat, on the rocks, or in a wide range of craft cocktails that incorporate only the freshest and all-natural ingredients. Broken Shed is ideal for mixing with other quality components to draw out a cocktail’s true potential. The vodka is versatile enough to be used in several craft libations, including a Martini, Bloody Mary, Moscow Mule, Cosmopolitan, Screwdriver, Cape Codder, and more. “We encourage bartenders not to hide the vodka with sugary mixers and syrups,” urges Mark Simmonds, Master Blender and cofounder of Broken Shed Vodka. “Instead, highlight it!” The Wanaka-based spirit obtains a hefty portion of its charm by considering ever changing expectations of society, consumer tastes, and popular culture. The old shed may not be the most aesthetically pleasing to the eye, but it sure is the reason behind many happy vodka enthusiasts worldwide. Broken Shed has received gold medal awards in 2019 with Tastings.com, San Diego Spirits Festival International Spirits Competition and in 2017 with Los Angeles International Spirits Competition.

We encourage bartenders not to hide the vodka with sugary mixers and syrups. Instead, highlight it! — MARK SIMMONDS, MASTER BLENDER AND CO-FOUNDER OF BROKEN SHED VODKA

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The

Meaning of Luxury

SUPER PREMIUM GIN REACHES BEYOND THE FAMILIAR By Lesley Jacobs Solmonson

People either love or hate gin. The lovers embrace gin’s romantic and often elusive nature. The haters often claim that the juniper spirit tastes like pine trees. Whichever side you are on, you can not dispute the fact that this botanically-based spirit is responsible for some of the world’s most iconic cocktails. Without gin, we could say goodbye to the Martini and the Gin & Tonic, the Negroni and the Gimlet, the Bramble, and the Singapore Sling. A classic bar—professional or at home—isn’t a bar without gin. The story of gin’s evolution is both sordid and sweet. During the 18th century Gin Craze in London, the less fortunate tried to emulate their Dutch King William of Orange, who had brought the juniper-based, whiskey-

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like genever with him from the Netherlands. The “gin” of the lower classes, often referred to as Mother’s Ruin, was a rotgut concoction of ersatz ingredients like turpentine and sulphuric acid; And the gin crazed populace drank this stuff by the tankard. The rescue came in the form of gentlemen distillers with familiar names like Burrough, Tanqueray, and Gordon, who elevated the sweetened Old Tom style and then pioneered London “Dry” style. Meanwhile, gin’s juniper-based cousin genever (which today has its own designated spirits category) spread to the rest of Europe and the United States. In the late 19thcentury, bartenders like Jerry Thomas embraced both gin’s and genever’s malleability in cocktails; today, gin and genever are so beloved by bartenders that entire bars have been devoted to the spirits.

In the last few decades, ambitious, boundarypushing distillers started tinkering with gin in almost chimerical ways. From floral to spicy, locavore to seasonal, new gins arrive on the market every day, catering to the hunger for fresh ideas inspired by the 21st-century cocktail renaissance. There is even a resurgence in genever, which until recently was available in few places beyond Holland and Belgium. The most intriguing category is the super-premium, or luxury, gins. While the price tag is a defining factor, “luxury” has many other meanings. These gins reach beyond the familiar with unpredictable botanicals, aging, and limited-edition offerings. When Monkey 47 Schwarzwald Dry Gin appeared on the market, it immediately attracted a cult following, its 47 botanicals defying categorization. “[Founder] Alexander Stein’s curiosity and travels inspire each year’s secret 48th botanical, which is added to the original dry gin recipe,” explains brand ambassador Lacy Hawkins. “This year, 2020 Distiller’s Cut was inspired in 2016 when Stein encountered the Japanese art of distilling in Mizunara Barrels, which provides a refined top note of sandalwood, vanilla, and a touch of coconut to the Monkey 47 Gin original recipe. The resulting gin imparts essences of spice, vanilla, and coconut.” Both The Botanist Islay Dry Gin from Scotland and Four Pillars Bloody Shiraz from Australia evoke its countries of origin. The former distills with foraged herbs like downy birch and bog myrtle; the latter uses indigenous botanicals, including finger lime and quandong. The Bloody Shiraz also reinvents the sloe gin category, using local Shiraz grapes rather than the traditional sloe berries to create the emblematic gin liqueur. Another non-traditional offering, Hendrick’s Gin, shook the gin market like an earthquake when it was introduced two decades ago. The key elements of cucumber and rose pushed the boundaries of what gin is; the limited edition Orbium pushes further by adding infusions

of quinine, wormwood, and lotus blossom. The quirky brand states that its Orbium gin is “what Hendrick’s might taste like in a parallel universe.” While looking to take Beefeater’s London Dry to new heights, master distiller Desmond Payne riffed on the original recipe, distilling it by hand in one of James Burrough’s original copper pot stills with a minuscule 286-liter capacity. The result is a velvety smooth liquid, whose depth of flavor comes from resting the gin in oak barrels that formerly contained Lillet. Like Burrough’s Reserve, Brockman’s Premium Gin calls out for sipping. Seeing the lack of gins in the sipping category, Brockman’s set out to create a gin so smooth that you would want to sip it neat. Blueberries and blackberries add a velvety smoothness to the traditional gin botanicals. The $800 price tag of Nolet’s Reserve Gin makes it one of the most expensive gins on the market. Allocated annually, the Reserve augments the brand’s standard recipe with saffron, the world’s most expensive spice, and verbena. Like a fine Cognac or whiskey, Nolet’s Reserve deserves a fine piece of glassware from which to savor the elevated liquid. While not gin by definition, genever shares its juniper base with gin. Since the beginning of the 2000s, genever has reemerged with vigor, no longer a historical footnote. By the Dutch Old Genever is produced in Schiedam, the birthplace of genever. The brand has both the jonge, unaged style and the oude, aged style. The latter is distilled from a “malt wine” of malted barley, corn, and rye, blending it with traditional botanical distillates. Whether it’s a sipping gin like Burrough’s Oak Rested Reserve or Nolet’s Reserve, a twist on sloe gin as with Four Pillars’ Bloody Shiraz, or a yearly experimental bottling like Monkey 47 Distiller’s Cut, modern gins have reached new heights. Today, there is a gin for everyone, even the haters.

Without gin, we could say goodbye to the Martini and the Gin & Tonic, the Negroni and the Gimlet, the Bramble, and the Singapore Sling. A classic bar—professional or at home—isn’t a bar without gin. CHILLEDMAGAZINE.COM

Touch

Luxury

QUALITY COCKTAIL MAKING WITH PREMIUM GIN By Joseph Luparello

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Sixty years of experience in the alcohol industry, along with an abundance of accumulated knowledge in gin distillation, puts the team for Brockmans premium gin at the top of the list in quality cocktail making. Flexibility, boldness, and intricacy all play a role in creating legendary drinks, and Brockmans gin delivers. The independent English company crafts its gin by utilizing a bold blend of botanicals, including blackberries, blueberries, and refreshing citrus that counteract traditional gin notes of juniper. Multilayered sensory notes make way for total versatility— complementing a wide range of cocktails from classics to modern innovations. Every slick, stylish bottle hints to a character that is distinctly different, elegant, and holds many surprises—the aesthetic indicates a quality drinking experience with a touch of luxury. People who favor gin tend to praise Brockmans intriguing complexity. Simultaneously, non-gin drinkers can enjoy the shockingly smooth, accessible taste. This adaptability makes the gin appeal to many consumers, so it’s an excellent asset to have behind the bar. The gin-makers at Brockmans encourage bartenders to put their creativity to the test. Whether offering

bar guests a unique twist on traditional gin cocktails or brainstorming new ways to highlight its unique botanicals—the brand is fully aware of the wideopen playing field it manifests. Brockmans can be enjoyed neat, over ice, or in a range of classic and contemporary cocktails. With the simple addition of two or three other carefully selected ingredients and the right garnish, many craft cocktails are inspired. Each enhanced by the special notes that are naturally present in Brockmans. The possibilities are endless. Its classic Perfect Serve Brockmans & Tonic is made with a twist of pink grapefruit peel and fresh blueberries. The grapefruit peel intervenes subtly, allowing for all the refreshingly delicious notes to express themselves until the end of the drink. At the same time, the garnish acts as a visual cue complementing the notes present in the gin itself. Another example of the brand’s outstanding mixability is its recent unorthodox mixer partner, HealthAde Kombucha. The distinct blend of botanicals in Brockmans signature profile pairs beautifully with the unique, tart, and slightly effervescent qualities of Health-Ade Kombucha. The result yields delicious, healthier, and lower-calorie cocktail alternatives. A favorite is the GIN-ger Mule.

GIN-GER MULE INGREDIENTS 2 oz. Brockmans Gin 2 oz. Ginger Lemon Health-Ade Kombucha 1 /4 oz. fresh lime juice 1 /2 oz. sugar Mint and blueberry (for garnish)

PREPARATION Combine ingredients in a rocks glass over crushed ice. Garnish with fresh mint and blueberries.

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The

Luxury of

Time

REINTRODUCING FINE CALIFORNIA BRANDIES TO BARTENDERS By Michael Tulipan

STEEPED IN THE TRADITION OF CALIFORNIA BRANDY MAKING, E. & J. GALLO’S TWO LUXURY BRANDS, ARGONAUT AND GERMAINROBIN, ARE LEADING A COMEBACK IN THE CATEGORY. PERHAPS SURPRISINGLY, CALIFORNIA HAS HAD A LONG HISTORY OF BRANDY PRODUCTION, DATING BACK TO THE 17TH CENTURY, THEN DERAILED BY PROHIBITION. AFTER BEING OUT OF FASHION IN THE YEARS SINCE, CALIFORNIA BRANDY IS NOW GROWING IN POPULARITY, AND GALLO’S TWO BRANDS ARE REVIVING HISTORY.

Founded in 1933 by Ernest and Julio Gallo, the company is best known for winemaking. Still, it has expanded steadily over the decades to become an industry heavyweight in both wines and spirits. Today, it is the world’s largest family-owned winery with 6,500 employees worldwide. A maker of brandy since 1975, Gallo made quite the splash in the premium end of the category in 2017, purchasing Germain-Robin and launching Argonaut the same year. Argonaut owns and manages the entire process from growing grapes to distillation to aging, making it possible to produce the highest quality premium brandy. Unlike Cognac production, California brandy utilizes a wide variety of grapes such as Chardonnay, Muscat, Grenache, Pinot Noir, and Cabernet Sauvignon. The grapes are picked earlier than those destined for

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winemaking, the higher acidity ensuring bright, crisp fruit profiles in the distillate, a key step not possible if the grapes had been bought. Germain-Robin was born of a chance roadside encounter in 1981 between Hubert Germain-Robin, a Frenchman whose family had distilled Cognac since 1782, and rancher Ansley Coale. Chafing at the constrictions placed on Cognac making in France, Hubert wanted to experiment with California grapes, and a year after the partners met, they launched the company. “Germain-Robin is the original craft California brandy,” lead distiller David Warter says, “We carry that tradition with pride while honoring the responsibility of leading the brandy category into a new era.” Warter’s goal? To

be the best sipping brandy in the world. They source grapes like Pinot Noir, Riesling, Viognier, Sémillon, and Colombard and distill them in vintage manuallyoperated Prulho alembic pot stills, mimicking the eight-hour heating curve of 19th-century wood-fired stills. The eau de vie is then laid down in Limousin oak barrels for seven years to make the flagship brandy. While the signature brandy is a showcase for Colombard, the X.O. highlights Pinot Noir. By contrast, Argonaut distills on both Prulho alembic pot stills and a Vendome column Coffey Still at the McCall Distillery in Sanger, one of the oldest distilleries in the state. “The use of the two still types allow us to craft brandies from distillate legs that contribute different textures, aromas, and flavors,” master distiller Rita Hansen says. At Argonaut, Hansen has taken

blending to the level of an art form. The final blends are crafted from over one hundred aged brandy stocks, ranging from two to twenty-five years old. Argonaut offers four expressions with names that celebrate the state’s mining past, Saloon Strength, Speculator, Fat Thumb, and The Claim. Warter hopes guests savor his creation. “We blend this combination to be enjoyed neat, where one can discover the balance between fruit and oak with hints of spices and floral characters.” For Hansen, it’s about the versatility of the spirit. “Brandy has played a leading role in classic cocktails dating back to the 1800s that is often overlooked,” she says, “and we are excited to help reintroduce the spirit to modern bartenders.” Either way, it’s a blast from the past, both literally and figuratively. CHILLEDMAGAZINE.COM

The Art of

Comfortable Luxury WHERE CONVENIENCE MEETS PLEASURE By Christina Staalstorm

In today’s world, it’s important to find ways to celebrate and enjoy every day, and what better way than indulging in the luxury of a good glass of wine. Webster’s dictionary defines luxury as something adding to pleasure or comfort but not absolutely necessary. Official definition or not, a glass of wine is sometimes absolutely a necessary luxury. For the Riboli Family, producers of Stella Rosa wines, luxury also means that you can have it at any time, and the versatility and appeal of its award-winning portfolio of fruit-infused semi-sweet, semi-sparkling wines make it the wine for every occasion. “There is a luxury in being able to not only enjoy your favorite wine at home with family and friends but creating something special that can also be served at special occasions like holidays, life events, and small or large gatherings,” says Valerie Farber, Stella Rosa Social Media Strategist. The Riboli Family immigrated to the United States in the early 1900s and in 1917 founded the historic San Antonio Winery, which is still operational today. This Northern Italian winemaking family has continued its artisanal winemaking tradition with a keen eye on sustainability and innovation in winemaking through four generations. In the early 2000s, the Riboli family began to receive inquiries for a sweeter, lighter, and more refreshing wine. They saw an opportunity to

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expand the wine category and introduced the Stella Rosa portfolio, high-end wines infused with natural fruit flavors with no added sugars. The semi-sweet, semi-sparkling wine was immediately embraced by consumers who enjoyed the wine’s versatility without compromising on quality. Whether enjoyed on its own for a luxurious respite, paired with food, or as a base for a unique one-of-a-kind cocktail, Stella Rosa has become the #1 Italian import in the United States and the #1 semisweet, semi-sparkling wine in the country. Stella Rosa boasts over 20 unique flavored wines, and the recently introduced singleserving, ready-to-drink cans are on the forefront of innovation with crowd-pleasing flavors like Blueberry, Watermelon, and Pineapple. But popular trends aside, what makes Stella Rosa wines the daily luxury they have become is its commitment to traditional Italian winemaking at its finest. Handcrafted in Italy, the Riboli family works with small familyowned farms in the Piedmont region that take great care and pride in cultivating the land, using no chemicals or pesticides and handpicking the grapes at just the right time. The wines are made using all-natural ingredients with no added preservatives, just wine infused with all-natural fruit distillates and puree, resulting in light and refreshing wine. For a bolder body, the Stella Rosa Royale offers a classic Rosso flavor with 8% alcohol, giving everyone a wine style and taste to enjoy.

There is a luxury in being able to not only enjoy your favorite wine at home with family and friends but creating something special that can also be served at special occasions like holidays, life events, and small or large gatherings. â&#x20AC;&#x201D; VALERIE FARBER, STELLA ROSA SOCIAL MEDIA STRATEGIST

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RECIPES CATCH A TROPICAL VIBE AT MIAMI’S ESOTICO, A TIKI-INSPIRED COCKTAIL BAR OFFERING EXOTIC DRINKS CREATED BY DANIELE DALLA POLA AND ELIS CARRIERO. Photos by Ranieri Cassuola @R.C. Visuals (rcvisualsmedia.com)

KONA MARTINI INGREDIENTS 2 oz. Angostura Rum 1919 1 ⁄4 oz. Alamea Hawaiian Coffee Liqueur 1 ⁄4 oz. Alamea Pimento Liqueur (allspice) Fresh shot of espresso 5 dashes Angostura Cocoa bitters PREPARATION Shake with ice cubes and strain into a tiki-style glass. Garnish with a ground cocoa bean.

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EL ZOMBIE INGREDIENTS 1 oz. Alamea Spiced Rum 1 oz. mezcal 1 ⁄2 oz. orgeat syrup 1 ⁄2 oz. ginger syrup 1 ⁄2 oz. banana liqueur 1 oz. lime juice 1 ⁄2 oz. 151 overproof rum 1 tsp grenadine 3 dashes Angostura Cocoa bitters PREPARATION Shake with crushed ice and pour into a tall glass. Garnish with mint sprig.

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BLACK MAGIC INGREDIENTS 1 oz. Alamea Hawaiian Coffee Liqueur 1 oz. Alamea Spiced Rum 1 ⁄2 oz. Jamaican rum 1 oz. orange juice 1 oz. lime juice 1 oz. Dan’s Mix* 1 bsp. vanilla liqueur 5 dash Angostura Cocoa bitters PREPARATION Shake with crushed ice and pour into a balloon glass. Garnish with orange wedge, mint, and flower. *Dan’s Mix: equal parts passion fruit purée (no sugar) and Agave Reàl blue agave nectar.

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ALOHA SWIZZLE INGREDIENTS 3 oz. Angostura Rum 7 1 ⁄2 oz. fresh lime juice 3 ⁄4 oz. pineapple juice 1 ⁄2 oz. Reàl Ginger-Infused syrup 3 dashes Angostura Cocoa bitters 10 mint leaves PREPARATION Build in a tall glass, add crushed ice. Swizzle. Garnish with a mint sprig.

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HOTSPOT

SPOTLIGHT

DUNE PROVIDES ONE OF FORT LAUDERDALE’S BEST PANORAMIC BEACHFRONT DINING EXPERIENCES, COMPLETE WITH A SUPERB YET UNCOMPLICATED LATIN-INSPIRED MENU THAT FEATURES THE FRESHEST ORGANIC INGREDIENTS THAT’S PREPARED USING LOCALLY SOURCED AND SUSTAINABLE SEAFOOD. BEACH-INSPIRED COCKTAILS, AN EXTENSIVE WINE PROGRAM WITH OVER 600 BOTTLES, AND BEING ONE OF THE ONLY RESTAURANTS IN THE AREA WITH DIRECT BEACH ACCESS, MAKES DUNE A MUSTVISIT DESTINATION.

DUNE By Bryen Dunn

Chic Oceanside Latin Inspired Cuisine and Cocktails

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Designed by New York firm Meyer Davis, the restaurant radiates a sense of relaxed luxury upon arrival. The natural light-filled dining room offers spectacular Atlantic Ocean views while incorporating midcentury warmth, pale ocean hues, hand-carved woods and tiles, leather, marble, and an array of tropical plants. The room boasts circular and spacious tables with wide, comfortable chairs, and banquettes line the interior dining room. The heart of the restaurant is an oversized freestanding bar surrounded by glorious beach views. Outdoors, the expansive terrace is the perfect setting to enjoy a glass of sparkling rosé or indulge in Sunday Brunch with friends. The space features uplit trees, lush landscaping, golden sand, and ocean-blue horizons to create a tranquil, alfresco dining experience.

Raised in Baja California, Executive Chef Edgar Beas grew up in a large Mexican family where cooking together was the norm. His culinary journey is based on both a respect for tradition and a desire to innovate. “We embrace the local seafood bounty and meat offerings that are around us while utilizing the freshest ingredients possible, then let the ingredients stand out,” Beas explains. For the cooler season, Beas says, “We are continuously revamping our ‘sea’ options with local spear caught fish and truly sustainable products. We never commit to one particular seafood option but envelop what the ocean and its surroundings offer us.” General manager Dustin Lapekas chimes in, “the rack of lamb never disappoints, and the Florida Wagyu strip loin is quickly becoming a

favorite as well.” He also explains some of the unique features behind the bar. “We offer a phenomenal ice program with various types of flavored ice cubes to complement our cocktails. Our bar menu focuses on paying homage to the brands’ storied properties with a selection of namesake cocktails.” DUNE’s exquisite wine room can seat up to 12 guests comfortably. “Our wine list is primarily Napa Valley inspired, as that is the location where we first planted our roots as Auberge Resorts, although we have coastal influences from the old and new world featured as well. We also have a fantastic Coravin program that offers multiple flights.” DUNE is located inside Auberge Beach Residences & Spa 2200 North Ocean Blvd. Fort Lauderdale, FL 33305 www.dunefl.com

LAST CALL

CHILLIN’ WITH

Jacob Vargas FROM BLOCKBUSTER HITS SELENA AND SONS OF ANARCHY FAME, JACOB VARGAS STARS IN NETFLIX COMEDY SERIES MR. IGLESIAS.

Photo by Brandon Moningka

BARTENDING PAST.

I’ve never been a bartender but when my wife has her girlfriends over, I usually become the bartender and cabana boy. LOL.

GOING OUT.

My wife and I like going to Casa Vega for delicious Cadillac Margaritas. They sneak up on you, so we always take an Uber! I will usually try the restaurant’s specialty drink. Then I move on to my go to, Tito’s Vodka and Soda with extra lemon. If it’s Mexican food I stick with tequila and Margaritas.

home bar.

We’re Mexican! We’re all about social drinking! Our home bar is always ready to rock. It’s stocked with Tito’s Vodka, tequila (My preference is El Corralejo), and scotch (Balvenie 12 year is so smooth!!) I’ve also been on a White Claw kick lately.

Sharing a Drink with Anyone.

I’d love to have a drink with Elon Musk or Warren Buffet. I’d love to pick their incredible brains ... and then drink tequila shots and sing Rancheras! Maybe I’ll get some good stock tips and a deal on the new Cybertruck.

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ÂŠ 2017 123 Spirits, L LLC. LC. Ph hoto ÂŠ Michae Michaell Elins Elins

The Man Behind the Brands

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Chilled Magazine - Volume 13 Issue 5

Articles inside

How to Use Pineau des Charentes in Cocktails

California Love

A Message from Manami York