Chilled Magazine - Volume 14 Issue 5 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

*THE WHISKEY ISSUE

JASON ALDEAN

Wolf Moon Bourbon

With great

cocktails

comes great

conversation.

a every

The Pink Moon Sour Next time you get a “surprise me”, do just that with a Pink Moon Sour from Natalie Jacob, author of Mod Cocktails. Combine 2 oz. rum, .75 oz. cherry juice, a splash of fresh squeezed lemon juice, and .75 oz. of honey syrup in a shaker. Add four dashes of ANGOSTURA® Cocoa Bitters and an egg white, and shake until the egg white is frothy. Strain into a coupe glass and wait for the reaction.

ENJOY RESPONSIBLY ©2021 DEWAR’S, ITS TRADE DRESS, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKY, 40% ALC. BY VOL.

CONTENTS

VOLUME 14 - ISSUE 5

100

Jason Aldean

Launches Wolf Moon Bourbon

110

The Future of Whiskey Making Dancing Goat Distillery

118

Say “Oui” To French Whiskey Heavenly Spirits French Whiskey Collection

CHILLED MAGAZINE

104

features

Putting Houston on the Whiskey Map Yellow Rose Distilling

112

106

108

Diageo Reaches Tech-Savvy Scotch Aficionados

The Dalmore

Legends Untold

The Making of a Masterpiece

114

116

Hooten Young American Whiskey

Ole Smoky’s James Ownby Reserve

Benjamin Chapman 4-Year Corn Whiskey

120

122

126

Lucky Day Las Vegas

Somewhere Nowhere NYC

Thank You For Your Service

Sagamore Spirit Showdown Best Rye Cocktail Winner

Easy Drinking

Recipes

Welcome a New Generation of Whiskey Drinkers

Hotspot Spotlight

DISCO VER

C A R I B BE AN S HE RRY CASK

A G E D RUM

LIVE PASSIONATELY. DRINK RESPONSIBLY. WWW.RESPONSIBLEDRINKING.ORG ©2021. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM – 40% ALC. BY VOL.

CONTENTS

VOLUME 14 - ISSUE 5

departments Editor’s Note

10 A Message from Lynn House

Bottoms Up! 12 14 16 18

Cool Bottles - Out of Africa Wine Labels - From Grape to Glass Cool Cans - CAN You Dig It? How to Make Clarified Milk Punch

The Locals

22 Bartender Submission - Renee Harper, Phoenix 24 Bartender Submission - Tim Rita, Las Vegas 26 Competition Winner - Ryan Minnick 28 Distiller Profile - Lauren Oscilowski 30 Brand Ambassador Profile - Sydney Edwards 32 Distillery Profile - The NV Group, India 34 Bar Owner Profile - Med Abrous and Marc Rose

Special Section - Women Behind Brands 40 Introduction - Top of Glass, Innovative Women 42 Innovative Women, Jenny Manger, Marussia Beverages 44 Ekaterina Kuzmina, NEFT 46 Kristen Risk, Frankly | Stasha Johnston, Monin 48 Nancy Duarte, Santa Teresa 1796 50 Christina Staalstrom, Wine and Spirits Consultant 52 Francesca Nonino, Nonino Distillery 56 Dia Simms, Lobos 1707 60 Nikki Simkins, E11EVEN Vodka 64 Lisa Pfenning, Bacardi 66 Becky Harris, Catoctin Creek 68 Women in Whiskey, Heaven Hill

Advanced Mixology

72 Drink In History - The Hanky Panky 74 Food Know How - Sumac 76 Riff on a Classic - The Mexican Highball 80 That’s the Spirit - Rhum Barbancourt 82 That’s the Spirit - Ron Del Barrilito 84 That’s the Spirit - Bacardi Reserva Ocho Sherry Cask 86 That’s the Spirit - Dos Maderas Rum 88 Wine Know How - Dark Horse Wine 90 In the Know - Vinexpo America 94 Bartender’s Choice - The Bitter Truth

Mix It Up

20 Behind the Whisk(e)y Bar 36 Making Spirits Bright - Dewar’s Custom Label 38 Celebrity Sips - Powerhouse Women 96 Shaking & Stirring - Launches 128 Last Call - Chillin’ with Jordana Brewster

POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615.

CHILLED VOLUME 14 ISSUE 5 OCT/NOV 2021 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

CHILLED MAGAZINE

L’Aperitivo Nonino. Grain Neutral Spirits and Brandy with Natural Flavors Added. 21% Alc. By Vol. Imported by Terlato Artisan Spirits, Lake Bluff, IL

ELEGANTLY SIMPLE PURELY ITALIAN

100% natural L’Aperitivo Nonino transforms prosecco, tonic or soda into a sparkling cocktail that’s anything but ordinary. PURE ITALIAN, WITH A TWIST

VOLUME 14 - 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, Heather Dolen, Megan Rider, 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, Jill Dutton, Terri Marshall CONTRIBUTORS Lynn House, Adam Fournier, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover photo courtesy of Wolf Moon Bourbon 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 14 - 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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UNWRAP THE GIFT OF SMOOTHNESS

TASTE RESPONSIBLY.

EDITOR’S LETTER

VOLUME 14 - ISSUE 5

Photo courtesy of Heaven Hill

GUEST EDITOR LYNN HOUSE

THE LADY LOVES HER WHISKEY I remember my first foray into drinking began with a Manhattan. Growing up around brown spirits, I had no fear of them and fell in love with Cognac in my twenties, but whiskey always had a special place in my heart. While working through college studying theater, I bartended at a joint where I was exposed to a greater breadth of spirits. From there, my hospitality career took me to high-end restaurants, fine dining, and craft cocktail bars. My love for spirits, especially brown ones, grew along the way leading to an educational journey. I enrolled in the Academy of Spirits and Fine Service, then went to the Academy of Culinary Mixology, Bar Smarts, and was part of the first group of bartenders to be certified USBG as part of the Master Mixology program. In 2012 I was fortunate to land the job of National Brand Ambassador for PAMA, part of the Heaven Hill portfolio. However, my eye was on working with its amazing whiskey portfolio. Fast forward, and I am now the National Spirits Specialist and Portfolio Mixologist for the company. My greatest joy is walking people through tastings and have the person who never thought would like a brown spirit, let alone a whiskey, become a fan. Brown spirits are versatile. Let’s face it—you can enjoy them so many ways. Being able to share my passion for them, as well as knowledge, is a blessing. I am incredibly excited about this issue of CHILLED and look forward to learning more as I dive into all the features. You can be sure I will be toasting all of you along the way! Cheers!

Lynn House

Lynn House is National Spirits Specialist and Portfolio Mixologist for Heaven Hill and is responsible for support of the entire portfolio, including brand education and cocktail development. She is a resource for distributors, trade personnel, internal field sales and brand teams. Ms. House was Best American Bar Mentor finalist in the 2020 Spirited Awards and a 2018 finalist for Tales of the Cocktail’s Spirited Awards Best American Brand Ambassador.

CHILLED MAGAZINE

She's a Gem.

E X P E R T LY D I S T I L L E D B Y T H E O N E - A N D - O N LY D R . A N N E B R O C K .

BOTTOMS UP!

COOL BOTTLES

OUT OF AFRICA PROCERA AFRICAN JUNIPER GIN

Innovation X Marketing’s (IXM) African-distilled Procera Gin gets its distinctive flavor from Juniperus Procera—a juniper variety that is indigenous to the highlands of Kenya. As important as terroir of Africa is to the brand, so too is its sustainability commitment to the continent, with one Juniperus Procera tree being planted per bottle sold, and it’s unique, recycled, hand-blown glass bottle is created by local artisans.

HOLMES CAY

Founder Eric Kaye seeks out rare and unusual rums during his travels around the world and bottles smallbatch, limited-edition rums all distilled naturally without additives. His latest, Single Cask South Africa Mhoba 2017 was aged in South African whisky casks for four years.

AMARULA

The original and only cream liqueur which uses real Marula fruit as its base spirit, harvested from Marula trees that grow wild and uncultivated in the subequatorial regions of Africa—the only place on the entire planet where they grow. With a beautiful bottle depicting its grand beauty, Amarula has a lengthy history of safeguarding the African elephant through sustainable environmental and educational projects, so that people can keep meeting them under the Marula trees, year after year.

VUSA

Poised to be one of the first spirit launches from South Africa to make waves in the United States market—the line is made from sugarcane and distilled in copper before being filtered through the baobab fruit shells. The bottle itself is a standout, with a sleek black, white, and gold label that blends modern aesthetics with traditional African prints.

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FEAT UR I N G

Make it Yours

10X Distilled, Gluten-Free, Independently Owned, American-Made & Crafted for Everyone

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

RED SCHOONER RED BLEND

Grapes for this smooth Malbec are grown in the Argentinian Andes before being transported by ocean voyage to Caymus. The striking label showcases both the local terroir and the voyage the grapes take on their way to becoming wine. Each bottle is labeled with the voyage by which it traveled rather than the vintage date, hence the 2019 expression is Voyage 9.

ASÚA RIOJA RESERVA 2016 BY COMPAÑÍA VINÍCOLA DEL NORTE DE ESPAÑA

Founded in 1879 by the Real de Asúa brothers, Compañía Vinícola del Norte de España produces a range of stunning wines throughout Spain. Asúa Rioja Reserve’s 2016 bottling features a stunning watercolor painting of a local landmark and the old winery. The medium-bodied wine is made from Tempranillo grapes and has notes of berries, oak, and leather.

PARCELICA GREEN 2018 BY BODEGAS ANTONIO CANDELA

The name and label of this bold red serves as a homage to the family’s first plot where decades ago they began growing wine. The label from each of the three wines in the Parcelica collection shows an aerial rendering of the plot where the grapes are grown. The Green bottle is unique in that the plots for each are farmed organically. The easy to drink wine is medium-to-full bodied with notes of blueberry, delicate florals, and a cigar-box finish.

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SALTY CARAMEL WHISKEY SOMETIMES DESSERT COMES IN A SHOT GLASS

Drink Responsibl�

For more recipes visit OLESMOKY.COM

@OLESMOKY

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT?

COASTAL SPRITZ

Coastal Spritz features a collection of canned wines and spritzes in eight varietals. The refreshing and crisp wine is canned for convenience and made with real fruit, so it isn’t overly sweet. Each can has a bright color packaging with the type of wine exhibited on the front. Each 95 calorie can contains less than 5 grams of sugar. This canned option is perfect for the premium wine drinker to enjoy anywhere, at any time.

ROSEADE

This rosé wine-based spritzer is mixed with lemonade for a flawless balance of a sweet and tart flavor. The pink can showcases a playful and whimsical logo of Lenny the Lemon, who is lounging in the sunshine, sporting a pair of glasses. It evokes good times and good vibes. The all-natural ingredients make it a gluten-free option with a refreshing taste. The 8% ABV spritzer encourages memorable moments on any occasion.

SHE CAN

The SHE CAN Coastal Berry Dry Rosé Spritzer packs a punch. Created for the woman who’s going everywhere and anywhere, SHE CAN is perfect for any occasion, location, or mood. Each can contains California Rosé with 8% ABV; two cans equal one bottle of wine. It’s mixed with notes of ripened raspberries and blackberries with bubbles for a crisp taste.

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N E W R E LEASE! T OW ERING WI NE S , D E E P R O O T S Our family roots run deep in northern Italy, and we honor that heritage with Guinigi Wines.

@GUINIGIWINES

GUINIGIWINES.COM

BOTTOMS UP!

HOW TO

HOW TO MAKE CLARIFIED MILK PUNCH

Photos courtesy of Fellow Bar

ACCORDING TO COCKTAIL LORE, THE MILK PUNCH IS A DRINK THAT WAS INNOVATED, PIONEERED, AND POPULARIZED BY WOMEN. AGNES BEHN, ONE OF THE FIRST ENGLISHWOMEN TO EARN A LIVING FOR HER WRITING, HISTORICALLY MENTIONS THE MILK PUNCH IN ONE OF HER PLAYS. AND ACCORDING TO DAVID WONDRICH IN PUNCH, THE EARLIEST KNOWN MILK PUNCH RECIPE DATES TO 1711, ATTRIBUTED TO HOUSEWIFE MARY ROCKETT. TO DATE, THERE ARE SO MANY VARIATIONS OF MILK PUNCH AND THEORIES ABOUT HOW THIS TRADITIONAL NEW ORLEANS RECIPE CAME TO BE, BUT THERE’S EVEN MORE SPECULATION OVER HOW THIS DRINK, ONCE POPULARIZED BY REFRIGERATION SHORTFALLS, HAS BECOME CLARIFIED MILK PUNCH, A NEED-TO-KNOW BARTENDING TECHNIQUE USED BY EVERYONE WHO’S ANYONE BEHIND THE BAR.

larified Milk Punch is a method of clarifying and preserving punch by curdling it with milk. The base cocktail recipe includes citrus juice or acidic ingredient, milk is added, curdled, strained. The process clarifies the drink—removing color and cloudiness—and preserves the cocktail for months or even years if kept cool. World renowned bar director Adam Fournier for Fellow in Los Angeles creates a menu that is both culinarily and narratively driven. His Miami Vice Milk Punch is one of the most popular and uniquely interesting on the menu. “I love making Milk Punches because it’s a style of drink that allows for a lot of complex flavors and helps expedite service—it’s an easy to serve format—working both for entertaining at dinner parties and in service at a high-volume bar. It’s the ultimate conversation starter and an experience as much as a cocktail.”

STEP 1

STEP 2

START SMALL Make a few test runs of your cocktail, then break and clarify them on a small scale before you commit to a larger batch. It will allow you to dial in your recipe and perform the proper research and development. The Milk Punch process can be applied not only to traditional punch recipes but to most cocktails.

GET FUNKY The funkier the better. A good Milk Punch almost always tastes funky as hell before you clarify it. Remember the process will add texture, sweetness, and strip away some of the rough edges. Clarifying ingredients first without alcohol might give the cocktail cleaner results and will keep some wanted flavors (especially when using brown aged spirits).

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STEP 3

EXPERIMENT Play around. Try different flavor combos, different techniques, and even different milks. For instance, the Miami Vice uses coconut milk instead of dairy, which lends different flavors and textures. Decisions are based on whether you want your punch clear or with certain flavors from the milk or spirits integrated.

ADAM "GEORGE" FOURNIER A passionate hospitality professional with over 15 years of experience in the spirits world, Adam “George” Fournier helms Fellow’s bar program as their new bar director, helping the restaurant work towards earning its first Michelin star. Hailing from Erie, Pennsylvania, but a longtime Los Angeles resident, Fournier has led and worked with renowned bar programs including Areal, the Chestnut Club, and Old Lightning, Faith, and Flower.

MIAMI VICE MILK PUNCH INGREDIENTS

3 oz Pina Colada Coconut Milk Punch* 1 Strawberry Daquiri Ice Cube** PREPARATION

*Combine 1L light rum, 500ml aged Barbados rum, 500ml Navy Strength Jamaican rum, 1L fresh pineapple, 1L Genmaicha and Sakura Green Tea, 500ml lime juice, and 250ml simple syrup in a Cambro. In a pot bring 1.5L coconut milk to a gentle boil. Remove from heat and pour into a separate Cambro. Slowly add the rest of the Pina Colada batch to the heated coconut milk stirring gently. Cover and let rest for 2-3 hours. Fine strain through cheese cloth, a coffee filter, or a micron bag. *Note it may take a few passes for the liquid to run clear. **Strawberry Daiquiri ice: Combine 50ml Lillet Rose, 50ml Giffard Fraise des Bois, 50ml fresh lime, 200ml filtered water. Pour into ice molds at set in the freezer overnight to freeze.

TIP The tricky part is straining the final mixture through a filter as to not disturb the nest of curd. Filter through a single layer, durable, tightly knit material like a cheesecloth or Superbag.

PRO TIP Never add milk to your batch. Once you have your cocktail recipe dialed in, be sure that you are pouring the batch into the milk and not the milk into the batch, so that it does not instantly curdle. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

Whisk(e)y BAR

SPEYBURN SINGLE MALT SCOTCH WHISKY

Founded by John Hopkins, Speyburn remains the only distillery to draw its water from the Granty Burn, a major tributary of the River Spey, ideal for making exceptionally smooth whisky. Matured for ten years in hand-selected American oak ex-bourbon and ex-sherry casks, the resulting whisky is fresh, clean with a hint of lemon and as mellow as its unique surroundings.

ELVIS PRESLEY WHISKEY

Grain and Barrel Spirits partnered with Elvis Presley Enterprises to source a team of experts to create and bottle Elvis Presley-themed whiskey in Tennessee, where Elvis began his career and called home.

DISTILLER’S RESERVE STRAIGHT BOTTLED-IN-BOND RYE WHISKEY

Hand-crafted from 100 percent local Virginia rye, distilled in one season and aged for four years in charred new American oak barrels. The result is KO Distilling’s second Bottled-in-Bond expression, a sequel to KO’s Distiller’s Reserve Bottled-in-Bond Bourbon, released in 2020, which was awarded a Double Gold Medal by the prestigious San Francisco World Spirits Competition.

SLO STILLS

SLO Stills out of San Luis Obispo is a distillery looking to redefine California whiskey. Founded in 2019 by California surfer Rodney “Rod” Cegelski and Aussie jackaroo Hamish “Hammer’’ Marshall, SLO Stills uses purified desalinated ocean water in each of its whiskeys to capture the soul and essence of waters that united the duo.

CHILLED MAGAZINE

A VISIONARY BLEND OF FINE COGNAC AND BITTER ORANGE LIQUEUR.

DRINK WITH STYLE. DRINK RESPONSIBLY. GRANDMARNIER.COM

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Renee Harper Rattle & Rum Phoenix, AZ

Photos courtesy of Rattle & Rum “After many years working in fine dining restaurants as a server, I was looking for something with more of a creative challenge that would also give me time to connect with my guests.” For Renee Harper, Chilled 100 Member in Arizona, becoming a bartender came from a passion for food, quality ingredients, and good service. Harper recently was the bar manager at Valley Bar in Phoenix. The music venue offers a craft cocktail menu that uses highquality ingredients. Live music kept her job interesting and provided something new every night. According to Harper, bartending should be fun. While the proper tools, the right ice, and certain ingredients can make or break a drink, she follows a tried-and-true template for creating cocktails. “Ultimately, bartending should be fun, and if you enjoy the drink, there are no wrong answers. It doesn’t take much to create an amazing drink that your friends and family will enjoy.” For those creating cocktails at home or are new-to-thescene bartenders, Harper offers this advice. “Tasting individual ingredients before turning them into cocktails gives some idea of how well each ingredient will play off the other,” she explains. “It will help judge the inherent sweet, sour, or bitter content you’re working with.” When Harper tries a drink that inspires her, she will spend time dissecting that drink, figuring out what makes it special. Once she figures out the main elements noted, it’s time for her to play around and add a personal spin to it. Harper often uses purees when creating drinks. The convenience a puree offers is an easy way to add unique flavors that would otherwise require a lot of planning and prepping. The possibilities are endless for puree flavors, and they add a wonderful texture to drinks. Harper has worked with many talented chefs, bartenders, and managers over the years. According to her, she credits her boss at Rattle & Rum as having a large influence on her. “Damon Scott has been a huge influence on me for the past five years. He and his two partners, Brian Downing and Shannon Krol have helped push me forward in my career and have been a huge source of confidence and creative inspiration.”

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ALL THAI’D UP INGREDIENTS

1 oz. silver rum ½ oz. aged rum ¼ oz. orange curaçao ½ oz. The Perfect Purée Thai Basil & Black Pepper blend ¼ oz. orgeat ¾ oz. lime juice PREPARATION

Shake with ice and double strain into a glass. Garnish with a Thai Basil leaf.

The Original “Oui” Dram! Celtic Breton Whisky Made in France

ArmoriK Breton Whisky is the first whisky made in France and continues to be the leader with a range of award-winning expressions. Yeun Elez peated (50ppm) Breton Single Malt is their most recent winner. Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Aperitifs, Vermouth, and Specialty Spirits.

Learn more about our products at: www.heavenlyspirits.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Tim Rita

T-Mobile Arena Las Vegas, NV Photos courtesy of T-Mobile Arena For some, bartending is in their blood. Tim Rita grew up watching his father work behind the stick in downtown Honolulu. Then, at a crossroads in his career, Tim was offered an opportunity at a luxury resort in Hawaii as a bar porter. At the time, the bar program was being created by King of Cocktails, Dale DeGroff. From there, his journey began. As the craft ice carver for the Las Vegas T-Mobile Arena, Tim experiences two things he loves—NHL games and making craft cocktails. He adds, “It’s love, not work.” For Tim, quality ingredients are a big part of making great cocktails, and the ice must be proper. So, when creating new cocktails, he uses all top-notch ingredients, flawless ice, and will base the foundation of the drink on what the guest wants at the time. He then adds something special to it.

ATOMIC COCO COLLINS INGREDIENTS

2 oz. New Amsterdam Stratosphere Gin 1 oz. The Perfect Purée Prickly Pear Puree 1 oz. The Perfect Purée Coconut Puree 1 oz. lime juice Fever-Tree club soda PREPARATION

Along with creating good-tasting cocktails, a bartender’s personality is just as pivotal to a memorable experience for guests. “It’s not all about how much you know technically, Tim says. “We’re not only selling the drinks. We are selling an escape. It’s how you treat your guests and your sincere hospitality that is a bartender’s superpower.” Along the way in Tim’s career, his father wasn’t the only bartender who had influenced him. While in Las Vegas, Tim had the opportunity to work with Tony Abou-Ganim—his 9th island brother. He also got to work with his close friend, Manny Hinojosa. It was Hinojosa who helped Tim find his love for tequila. Throughout his career, the people around Tim have helped him develop a strong work ethic. “These bartenders who have influenced me all have one thing in common, and that’s hospitality.”

CHILLED CHILLED MAGAZINE MAGAZINE

Combine ingredients except Fever-Tree club soda into a shaker with ice. Shake and strain over fresh ice and top with Fever-Tree club soda. Garnish with a lime flag.

THE LOCALS

COMPETITION WINNER

GET TO

Know BARTENDER Ryan

Minnick By Mary Kate Patterson | Photos by Sebastian Marin

Based out of Bethany Blues in Lewes, Delaware,

bartender Ryan Minnick is a long-time fan of Sagamore Spirit whiskey. Minnick’s creativity behind the bar has led him along his impressive career. Minnick recently competed in the Sagamore Spirit Cocktail Showdown, making it to the finals with his cocktail, The Nobleman. Last year, Minnick won the People’s Choice award in the Sagamore Spirit Kitchen Cocktail Showdown. Additionally, his use of Sagamore Spirit in his bar program at Bethany Blues has gotten attention for both his skill and the brand itself. Along with developing a range of cocktails for a Sagamore Spirit pairing dinner hosted at Bethany Blues, the bartender developed a unique cocktail program. Using several 10-liter barrels from the Sagamore Spirit Distillery, Minnick began crafting barrel aged cocktails. Using bourbon and rye as the base, Minnick adds ingredients like smoked blackberries and jalapeños to age for anywhere from three to six months. Minnick’s creativity and breadth of experience with Sagamore Spirit gave him an edge when creating his latest cocktail, The Meddler, for his back-to-back win at the War at the Shore Bartending Competition held annually at Bethany Blues in Lewes, Delaware. “I enjoy Sagamore Spirit, it’s east coast hooch. Not too far from home, and it’s a very versatile whiskey,” Minnick explains. “It’s a great product to use while I express my creativity through cocktail.” While Minnick usually enjoys his Sagamore Spirit neat or with a rock, he shared that he enjoys experimenting with various ways to serve the spirit while still letting it shine through.

CHILLED MAGAZINE

The Nobleman Ingredients 2 ½ oz. Sagamore Spirit Rye Whiskey ½ oz. Allspice Dram ¼ oz. Yellow Chartreuse 2 dashes Black Walnut Bitters 2 dashes Ancient Trade Bitters Lemon Peel & Smoked Luxardo Cherry for Garnish Preparation Add ice to a coupe glass to chill it. Add ice to a mixing glass. Measure all ingredients into the mixing glass and stir. Double-strain cocktail into the coupe glass. Spear the lemon peel and smoked cherry on a cocktail stick and place in the glass to garnish.

THE LOCALS

DISTILLER PROFILE

“I think there's so much waste that is generated, so we compost. We make everything from scratch in the tasting room. We juice all of our citrus or macerate berries and so forth and then make compost from that too.”

SIX STEPS to SUSTAINABILITY with DISTILLER LAUREN OSCILOWSKI By Rob LeDonne

One of the most respected distillers in the American West, Lauren Oscilowski is a veteran of the region’s Whitefish, Montana distillery, Glacier Distilling Company. She is also the brainchild for Spotted Bear Spirits which has built a local and national reputation thanks to a high-quality line of spirits. The distillery makes vodka, gin, and a coffee liqueur and offers an inventive cocktail menu available at its namesake neighborhood bar in the heart of the idyllic town of Whitefish. One of the biggest facets that sets Spotted Bear apart is its passion for sustainability. It’s also a goal for the town at large. Whitefish launched its Friend of the Fish tourism checklist this year, and one Oscilowski takes deeply seriously.

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NO-WASTE:

SINCE OPENING SPOTTED BEAR BACK IN DECEMBER 2015, OSCILOWSKI HAS LEARNED A THING OR TWO ALONG THE WAY ABOUT SUSTAINABILITY. SHE SHARES HER BEST SIX SUSTAINABILITY TIPS: ORGANIZATION:

“Organizing groups and committees is a big one. I’m part of the city committee we developed called the Sustainable Tourism Management Plan Committee. It’s multifaceted, and the goal is to make tourism more sustainable for our community in a more holistic sense whether environmental, quality of life, as well as economic.”

LOCALLY SOURCE: We source locally as much as possible to make our carbon footprint smaller in the tasting room. We try to process a lot of fruit during their peak season and then freeze it. There are many orchards around Flathead Lake with apples, peaches, and plums, so we freeze them and have local produce during the winter season. We have a deep freezer, and it’s about trying to preserve that produce and extend the local season.” ORGANIC INGREDIENTS:

“When we make Limoncello, we use all organic ingredients. We’re infusing the skin of the lemon in ethanol, so if we didn’t go organic, we’d be wicking pesticides into the distillate. So, we process dozens and dozens of cases of lemons for a week, juice them and then freeze them, so we can use that fresh juice.”

RECYCLE: “In Montana, recycling is hard as there’s no way to recycle glass in the state, so we started the Canteen program. I worked with a manufacturer in California to create a removable label that you can dissolve the adhesive so we can reuse the bottles. How it works is that our customers can buy a reusable bottle for five bucks more, bring in your empty, and we sanitize, fill it up, and put on a new label. We had to put it on pause because it was so popular, but we’re going to dive back in.” THE LIKE-MINDED: “One thing everyone can do to be more sustainable is ditch plastic. Paper straws in cocktails get soggy, so we work with a company called HAY! Straws which all have different diameters—thicker straws for Bloody Mary’s and thinner for cocktails. They’re a fantastic organization.”

Developed by the King of “Gin & Juice,” INDOGGO is the ultimate remix of seven premium botanicals infused with all natural strawberry flavor. ®

THE LOCALS

BRAND AMBASSADOR

The Pale focuses on a young, inclusive demographic with fun in mind, so it’s no wonder the brand enlisted Sydney Edwards as their National Brand Ambassador. The dynamic beverage marketer started her early career in the wine industry with a summer internship at the now-famous Chateau D’Esclans and spent eight years as a brand strategist  and marketing coordinator for Whispering  Angel, where she proved instrumental in establishing it as luxury lifestyle brand. A Florida native, Sydney, is WSET3 certified and holds a BA in Social Sciences from the University of Central Florida. Still, it’s her “trial by fire” work experience that keeps her enthused and ready to conquer the wine world with a new Provencal wine. As Central Region Portfolio Sales Manager based in Chicago, she was taxed with growing and developing the Shaw-Ross luxury portfolio of brands across the Region.

Sydney Edwards THE PALE

By Christina Staalstrom

Whispering Angel is the iconic Provence rosé brand that made rosé a serious wine category. Sacha Lichine, the man responsible for this rosé renaissance in America, is once again pushing the envelope with his new chic and stylish Provencal wine aptly called The Pale. A pale pink hue entices, and the easyto-drink rosé is both dry and refreshing with red fruits and hints of floral. Designed to evoke the carefree and fun feeling of the roaring 20s with stylish and chic messaging that resembles more that of a spirit than traditional wine marketing, The Pale is young at heart and flows freely for a weekend breakfast with friends or swirled late night into elegant rosé cocktails.

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During this time, she traveled the country for the Lineage Wine Tour, orchestrating and attending 365 events in a year. She found herself sharing bottles and banter after long workdays with notable winemakers like Jean Rémy Rapeneau, Patrick Léon, Jake Fetzer, and José Luis Muguiro Jr. “This industry is a beautiful thing,” she says. “We spend our time exploring the world through wine and spirits, and through the people we meet along the way. For me, the most special thing about this job is the relationships we cultivate with suppliers all over the world and the experiences that go along with that.”

THE PALE’S MARKETING FOCUSES ON “IT GIRL,” AN ELEGANT AND FUNLOVING SIREN INSPIRED BY SOPHIA LOREN AND OTHER GLAMOROUS WOMEN THROUGHOUT HISTORY. Our industry is full of them, and we are confident that Sydney will make her mark as well as she continues to promote the perfect affordable luxury that is The Pale.

THE LOCALS

DISTILLERY PROFILE

THE ENLIGHTENED PALATE NV GROUP BRINGS INDIAN FLAVORS TO THE WORLD OF SPIRITS By Michael Tulipan

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Leading Indian spirits company NV Group is pushing boundaries and expanding the world’s flavor palate with a line of new products from its Smoke Lab distillery. In 2020, Smoke Lab made its United States debut with a five-times distilled vodka crafted from Indian basmati rice and a unique aniseed vodka, giving a glimpse into the company’s plans to bring Indian flavors to the world of spirits. NV Group started as a distributor in 1994 before moving into spirits production and today is one of the largest distillers in the country. Varun Jain, founder of Smoke Lab and son of NV Group Chairman Ashok Jain, was determined to make his own mark with a true homegrown Indian brand built on a foundation of original flavors and innovation. “We are not trendfollowers,” Jain says. “NV Group believes in authenticity and creating brands which stand the test of time.” Making a mark on the hyper-competitive global vodka category meant creating something distinctive. Basmati rice was a natural choice for the spirit base for Smoke Lab Vodka because of its distinctive nutty flavor and unique floral aroma, not to

AUTUMN BRAMBLE INGREDIENTS 2 oz. SMOKE LAB Aniseed Vodka ¾ oz. fresh lemon juice 1 tbsp. simple syrup 5 fresh blackberries ½ oz. Crème de Mûre   PREPARATION Add ingredients to a shaker with ice and shake until well-chilled. Separately, in a tumbler, muddle 3 fresh blackberries, add fresh ice and strain the vodka mixture into the tumbler. Drizzle the Crème de Mûre on top and garnish with 2 fresh blackberries.

mention that 70% of the world’s basmati rice is grown in India. The rice is steeped in Himalayan natural spring water before undergoing a five-step distillation process using charcoal filtration and an additional two-step sparkle filtration process to ensure a clean, smooth-tasting vodka. Jain is not stopping at the creation of a new ultra-premium vodka. “Our objective behind the Smoke Lab flavor range was to introduce authentic Indian-flavor spirit expressions to consumers around the world,” he says. Aniseed was the company’s first foray into flavored vodka, and Jain notes that it has been well received in both international and domestic markets. Next up for 2022 will be a vodka showcase for the world’s expensive spice, Smoke Lab Saffron. Smoke Lab continues to explore Indian flavors for upcoming releases. Delicate, distinctive mahua is planned for a gin, while chili is a possibility for an upcoming vodka. Rarely seen outside the country, mahua is found in Central India and is reputed to have various health benefits. “Mahua is the tree of life for the Baiga Tribes,” says Jain. “The tree bears scented flowers which are filled with sweet nectar.” Chili is tied to India’s complicated colonial past. Brought by the Portuguese, the spice has thrived on the subcontinent, and India is today the largest producer of dried chilies in the world. With many exotic varieties to choose from, the vodka is sure to spice up the category when it hits the market. Smoke Lab Vodka has been designed with bartenders in mind. The spirit is versatile and serves as a solid base for classic and modern cocktails. The introduction of Aniseed and Saffron will only widen the possibilities for creative new drinks. And as consumers’ flavor palates expand, Smoke Lab will be there with spirits that showcase India’s finest quality ingredients, flavors, and craftsmanship.

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THE LOCALS

BAR OWNER PROFILE

MED ABROUS and MARC ROSE

cross-eyed critters watering hole By Megan Rider

eelings of nostalgia and a longing for youth and simpler times come over guests when visiting the first-ever animatronic karaoke bar, Cross-Eyed Critters Watering Hole, in the heart of Nashville. Call Mom, the independent hospitality group created by long-time friends and NYC natives Med Abrous and Marc Rose, is behind the ingenious bar, found off the lobby of the Graduate Nashville.

The pair first teamed up in 2011 with their opening of The Spare Room at the Hollywood Roosevelt Hotel, an award-winning gaming parlor and cocktail lounge. The team began their partnership with Graduate Hotels to open a rooftop bar, Mountaineering Club, at the Graduate Seattle in March 2019, and now the duo is the exclusive food and beverage operator at the Graduate Nashville where they have spearheaded Cross-Eyed Critters Watering Hole, along with Poindexter Coffee, and a vibrant rooftop bar, pool, and restaurant, White  Limozeen, which recently “broke the internet” and was named one of the Best Bars in America by Esquire. If you’re wondering how Call Mom thought up the name “Cross-Eyed Critters,” it’s indeed a nod to dive bars of the south and inspired by Eric Church’s Merle Haggard tribute song, Pledge Allegiance to the Hag. A trio of robotic (and human) talent lines the

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stage, performing their best renditions, in unison with a thoughtful ensemble of cocktails and shots to make for a good time. “Call Mom combines our experience and passion for balanced, classic cocktails with fresh ingredients and applies it to the nostalgic, not so chic cocktails of the past,” says Med and Marc. “Classics have been reinvented with fresh ingredients and house made syrups. The drinks we enjoyed at bars during our early twenties have been taken and re-invented. The result is a beverage program that celebrates nostalgia along with liquid confidence, playfulness, and fun. The quintessential ingredients of a karaoke bar.” The design of Cross-Eyed-Critters complements the yearning for the past, with rustic walls, wooden floors and discordant, antique furniture. “A night at CrossEyed Critters Watering Hole is nothing short of a good time,” continues Med and Marc. “Everything from the décor to the beverage program and taco truck have been designed to cultivate a sense of nostalgia. Guests can expect to have fun—and we’re not talking about a reserved fun that often is associated with adulthood. Cross-Eyed Critters Watering Hole is the place to tap into the nostalgic freedom that is found in the days of our youth.”

MIX IT UP

MAKING SPIRITS BRIGHT

THIS HOLIDAY SEASON, DEWAR’S MAKES IT PERSONAL WITH ITS CUSTOM BOTTLE LABELING PROGRAM. A STRAIGHTFORWARD AND QUICK WAY TO ORDER THE IDEAL GIFT FOR ANY SPECIAL OCCASION—DEWAR’S PREMIUM SCOTCH WHISKY BOTTLES DECORATED WITH COMPLIMENTARY CUSTOM LABELS.

Your Gift of Scotch

Turned Up a Notch The iconic Dewar’s brand has established itself as one of the leading blended scotch whiskies worldwide. Dewar’s maintains its reputation as being smooth and accessible across its range of whiskies. The everevolving portfolio includes flagship Dewar’s White Label, 12-Year, 15-Year, 18-Year, and 25-Year-Old expressions, along with several limited-edition series.

Gifting a Dewar’s custom label is easy with the userfriendly microsite found by visiting dewars.com. Consumers who’ve already purchased their bottle can choose from the expressions shown to create a personalized label for each. Keep in mind no images or logos are permitted—messages up to 28 characters max with spaces included (14 per line) allowed.

The custom label program allows consumers to personalize Dewar’s 12 or Dewar’s 15-Year bottles with a free, name-engraved label, perfect for the whisky enthusiast on your shopping list. Dewar’s will ship two labels directly to customers for easy application and even better gifting.

Dewar’s invites whisky fans to “make it playful, witty, special, endearing, or whatever they can imagine.” Enter your name or message, and your unique custom label will be sent via mail free of charge. Then simply apply it to your bottle and turn your gift of Scotch up a notch.

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MIX IT UP

CELEB SIPS

POWERFUL WOMEN ARE PASSIONATE, STRONG-WILLED, AND AMBITIOUS. FROM MODELS TO ACTRESSES TO INFLUENTIAL PERSONALITIES, RISK-TAKING WOMEN HAVE CREATED SOME POWERHOUSE BRANDS. RUNNING AN EMPIRE CAN BE CHALLENGING, BUT THESE CONFIDENT LADIES KNOW WHEN TO GET TO WORK AND KNOW WHEN TO KICK BACK, RELAX, AND GET A DRINK. OPRAH WINFREY

American talk show host has made her way through the business world while continuously raising awareness for important causes. Oprah does it all. Her go-to is a Pomegranate Rosé Martini. She loves any cocktail made with champagne—so do we!

KATE MOSS

The supermodel-turnedbusinesswoman isn’t just a pretty face—she launched a talent management company—Kate Moss Agency. “I drink the French 76,” she says. “Vodka, sugar, lemon juice topped with champagne. It’s the best drink ever, but it only tastes like that in the Hemingway Bar.”

RIHANNA

The Umbrella singer isn’t just known for her voice. Entrepreneur Rihanna has taken on several businesses ventures over the years—from her beauty brand, Fenty, to her lingerie line. Her drink of choice starts with whiskey. “I like a Jameson and ginger.”

REESE WITHERSPOON

Wildly successful awardwinning actress, producer, and entrepreneur Reese launched a retail brand, Draper James, named after her grandparents. She also founded media outlet Hello Sunshine that celebrates the stories of women. Her book Whiskey in a Teacup pays homage to Southern women’s charm.

KATE HUDSON

The actress and mom of three is also a businesswoman—owning a fitness brand, a supplement brand, and a vodka line. “There’s not a lot of women in vodka in the spirits industry,” reveals Kate. Her fav, a classic Dry Vodka Martini garnished with marinated olives and artichokes.

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JESSICA ALBA

The wife, mom of three, and actress is also a business owner. Named one of America’s Richest Entrepreneurs Under 40, Alba is the co-founder of The Honest Company—a nontoxic household goods brand. When she is not running her company, she likes to spend her weekends enjoying a glass of wine or a shot of tequila.

SHARE AWARD-WINNING SAGAMORE SPIRIT RYE WHISKEY THIS HOLIDAY SEASON!

WWW.SAGAMORESPIRIT.COM

@SAGAMORESPIRIT

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WOMEN BEHIND THE BRANDS

Top of Glass Innovative Women

Behind Some of Today’s Hottest Spirits Brands

Spirited women

continue to merge their past contributions and future leadership roles in innovative ways. Today’s strong presence of women in top-tier positions within the spirits industry is welcomed by many, trickling down to a truer representation of drinkers and brands.

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In our first three decades, funded by leading distillers and led by an independent Advisory Board, we worked alongside dedicated advocates to create best-inclass, science-based educational programs, design cutting-edge communications campaigns and champion effective legislation that made our roads safer, communities stronger and families healthier.

That’s real progress — but we’re not done. The next decade presents new challenges in the fight to advance alcohol responsibility — challenges we will rise to meet and overcome — but we need your help. Like the 30 years before, it will take the leadership, commitment and united effort of people like you— distillers who want a better, more responsible future for us all. Join us, and let’s define the future of alcohol responsibility, together.

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WOMEN BEHIND THE BRANDS

Innovative Women

jenny manger, marussia beverages usa

Spirited women continue to merge their past contributions and future leadership roles in innovative ways. Today’s strong presence of women in top-tier positions within the spirits industry is welcomed by many, trickling down to a truer representation of drinkers and brands. “The friction needed for idea-making thrives when the boardroom is filled with different points of view,” states Jenny Manger, Marketing Director for Marussia Beverages USA, the highly diversified privately-owned premium wines, sakes, and spirits group. “Now, with a healthy mix of both women and men in leading spirits positions, we finally have the right balance

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of what our consumer base is truly made of. Consequently, that comes with a broader spectrum of opinions, innovation, and creativity.” While both men and women have spearheaded innovative projects across the spirits industry for some time, women today tend to bring a fresh perspective to an otherwise male-dominated industry. “The spirit industry, for the most part, has always been male-dominated,” notes Manger. “Marketing and product development really reflected that singular perspective—good, bad, or indifferent.” We now see representation beginning to shift toward equality, which directly influences brand development.

“Now, with a healthy mix of both women and men in leading spirits positions, we finally have the right balance of what our consumer base is truly made of.” -Jenny Manger

Elevate Everyday

Even the small moments should be celebrated.

LUNA NUDA

PROSECCO ROSÉ DOC DOUBLE GOLD MEDAL “BEST IN CLASS: SPARKLING ROSÉ” “BEST IN SHOW: SPARKLING” LUNANUDA.COM

LunaNuda.com @LunaNudaWines

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WOMEN BEHIND THE BRANDS

Innovative Women

ekaterina kuzmina, NEFT vodka

This is true of Ekaterina Kuzmina, a woman with deep roots in the petroleum industry, who, by paying homage to her family’s history, created a barrelshaped container for vodka, closely resembling that of a small oil drum. Katya is co-founder and co-owner of NEFT Vodka, Global. “Women are natural-born multitaskers and rookies in

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this heavily male-dominated industry, which leads them to be creative, efficient and thinking outside the box. These characteristics pave the way to innovation, and innovation was very much needed in a conservative industry. Hence there’s a new look, taste, and feel to the industry which could only be achieved through a new perspective,” she remarks.

“there’s a new look, taste, and feel to the industry which could only be achieved through a new perspective.” -Ekaterina Kuzmina

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WOMEN BEHIND THE BRANDS

Innovative Women

kristen risk, frankly organic vodka stasha johnston, monin americas

kristen risk An examination of what’s trending in the industry today, research shows major innovations coming from brands include products of conscious consumption and mindful drinking along with all-natural, highquality, premium ingredients, authenticity, and of course, products of convenience being driven by the increasingly fast pace of modern life. In addition, innovative packaging with consumers looking for something unique while also being interested in functionality and sustainability. These characteristics attract female consumers and help pave the way for women to take a leading role in the boardroom of brands following these trends. Kristen Risk, cofounder and SVP of marketing communications for Frankly Organic Vodka, adds, “The time is ripe for women to conquer barriers into the spirits industry because pursuing a true passion should never be influenced by the past, rather led by those who innovate and brand build.” “There’s a palpable passion that working women have today that is empowering and refreshing,” adds Stasha Johnston, Senior Vice President of Monin Americas. “More women are leaning into leadership in the spirits industry, and what’s wonderful is that we see it from such a broad range of talents—from

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distillers and winemakers to influencers and sales reps to CEO’s and marketers. Women are stepping into these positions with poise and competence.” Any obstacles of inequality that may still exist today have created a drive toward solidarity and unity with a notion stasha johnston of courage among women. “Rising female leaders have dedication ingrained in them, coupled with intellect and passion, which is the perfect formula for getting things done, leading a team to success, and striving for continued innovation,” shares Johnston.

“There’s a palpable passion that working women have today that is empowering and refreshing.” -Stasha Johnston

COMING 2022

Think Your Brand is a Must-Have Behind the Bar? Register Now for Early Bird Pricing at CHILLEDSPIRITSAWARDS.COM

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WOMEN BEHIND THE BRANDS

Innovative Women nancy duarte, santa teresa

As such, women in the spirits industry find themselves in positions of power and influence. Santa Teresa 1796 has been the leading producer of rum in Venezuela for five generations and this month has proudly named Nancy Duarte as its first female master blender.

“Today, women are finally being given the resources and the platforms needed to reach the highest echelons of our industry.” -Nancy Duarte “There has been a greater emphasis on hiring women over the past few decades, and because of this, there are now women who have corner offices at spirits brands or are managing the brand’s production process,” explains Duarte. As master blender, she

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takes the lead in the brand’s expansion plan to meet increasing international demand and will help establish the superior premium rum category. “History needs to be rewritten with the stories of women, as we’ve always been present but just not visible, from working in secret in distilleries to bootlegging during Prohibition, all the while upholding family traditions and preserving sacred recipes through the generations,” continues Duarte. “Younger women now see female CEOs and master distillers and can see themselves in that role, which wasn’t always the case. There is a deliberate focus on women in spirits as they come up in university and beyond, which has turned into a positive feedback cycle. Because of this, women see the spirits industry as a space where they can work and grow their career.”

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WOMEN BEHIND THE BRANDS

Innovative Women

christina staalstrOm, editor and consultant Christina Staalstrom, editor and consultant, and a 20-year veteran in the wine and spirits industry, adds, “Women have had a more impactful role on the wine and spirits  industry than we give ourselves credit for. Let’s not forget that a female alchemist invented the distilling process in the first century and, while her intentions were not to produce alcohol, it speaks to the drive and innovative spirit of women. Historically this drive was thwarted by society roles, but fortunately, the culture has changed, and as women have worked their way up to more managerial roles, it has laid the foundation for sustained progress at more senior levels.”

During the past decade or so, the spirits industry has witnessed the success of more and more female pioneers—from master distillers to spirits brand owners to executive positions including senior-level marketing and sales positions, finance, creative, and advertising. “There have certainly been a handful of women pioneers in other industries that have encouraged others to pursue their leadership goals,” notes Johnston. “When you have all those brilliant women in visible roles, and when you couple that with a go-getter attitude found in so many women in our industry, I honestly think that is  a recipe for barrier-breaking. Women are on a path to continue

to show up and breakthrough, and it is certainly an exciting era to be a part of.” “Female-led product development and the innovation of new brands being launched is a trend I am proud to be part of,” adds Risk, “and it appears the trend will continue to flourish.” For a real representation of consumers, the landscape must continue to change from exclusion to inclusion, welcoming diversity on all levels. “When I started in this industry, I had very few female peers and would find myself the only woman in a sea of polo shirts, khakis, and dark suits,” notes Staalstrom. “Today the landscape has changed, and many of my clients are extraordinary brand owners and leaders with a strong worth ethic and great critical thinking determined to forge ahead with a creative and positive mindset.  It’s also important to acknowledge the male colleagues and leaders I have met throughout my career who mentor and encourage that creative and positive mindset that drives us to change the status quo.” “I think the industry quickly figured out that having female leaders was a huge benefit to their bottom line. After all, women spend just as much, if not more in our industry. I know I do,” concludes Manger.

“Women have had a more impactful role on the wine and spirits industry than we give ourselves credit for.” -Christina Staalstrom 50

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The first of our kind, Revel Avila is extra-smooth and ultra-premium – handcrafted from 100% Puro de Agave with no added sugar.

+ Made from 100% Pure Agave + Piñas are Roasted & Steamed + Farmed and handcrafted in Morelos, Mexico

For more information or to buy Revel Avila visit: R E V E L S P I R I T S .CO M /REVELSPIRITS

@REVELSPIRITS

@REVELSPIRITSINC

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WOMEN BEHIND THE BRANDS

Grappa’s Ladies Follow the Craft-Woman -Ship of Grappa Nonino By Alana Tielmann

“We are a female-led family business by destiny, not by choice,” says Francesca Nonino, sixthgeneration family member of Nonino Distillery. “While our decisions have not been guided by selecting employees by gender, we do believe in empowering male and female workers of great talent. I suppose it simply happened that we found a lot of talented women in our line of work.” Since 1897, the female-led family business in Friuli has revolutionized the method of producing Italian

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grappa and made strides globally, introducing it to and through a younger generation. “Nowadays, people are drawn to knowing and understanding the story behind their favorite brands and the artistry of crafting a product. Our grappa has such a beautiful history. We are a family of distillers, grappa is the spirit at the core of my family and taking on the recent role as global brand ambassador of Italian excellence has been a real honor,” shares Francesca.

Liqueurs & Spirits Our journey for extraordinary flavors goes beyond the lands of fascinating bitterness. Some fruits of our quest are sweet and delicate. Some are born out of nostalgia, and others peak into the future.

www.the-bitter-truth.com

———– For Better Drinks –———

Imported by Worldwide Libations, LLC, Lyndhurst, NJ, www.worldwidelibations.com

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WOMEN BEHIND THE BRANDS The extraordinary Nonino Distillery is filled with 66 artisanal pot stills to ensure immediate distillation of fresh pomace upon arrival. “Instead of stocking and distilling the pomace for up to eight months, we only distill in accordance with the harvest,” explains Francesca. “For a maximum of eight weeks, we distill 24 hours a day and seven days of the week. This speaks to my family’s commitment to grappa and producing high-quality spirits with only the freshest ingredients. The key for me is to communicate these amazing artisanal attributes that showcase our commitment through social media. It makes it easier to share our story and usher in new traditions and considerations around grappa.” Nonino remarks on the encouragement from her family of female role models like her greatgrandmother, the first female master distiller in Italy, and plans to pass on the care and craft-womanship of Grappa Nonino. “Through this community of female spirits leaders, I’ve been inspired to create new ways of product communication, education, and partnerships. Ultimately, I’ve made sure that my voice has a place regarding our product line and innovation pipeline.”

francesca nonino

“ I’m thrilled to have the opportunity to educate consumers and trade alike on how amazing this Italian spirit is.”

Francesca urges bartenders to set aside past perceptions when it comes to grappa. “Be brave and mix grappa! Grappa Nonino is so versatile it can be the main protagonist of the cocktail or a delicious Italian twist to any mix,” she says.

“Women offer a different point of view. This will only allow the industry to better create spirits that meet a broader range of palates.” -Francesca Nonino

global brand ambassador

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WOMEN BEHIND THE BRANDS

Built to be Diverse

Dia Simms, CEO for Lobos 1707 Tequila and Mezcal Promotes Representation. By Megan Rider The spirits industry has seen a rise in the presence of women in top-tier positions over the past decade, and rightfully so. This generation of women are capable leaders and important innovators in the industry, and every day, progress is made to bridge the gap of gender inequity. Dia Simms is the epitome of a woman who has broken through barriers, representing the Lobos 1707 brand with her pioneering notions. Lobos 1707 is a set of ultra-premium tequilas and mezcal, produced traditionally and then finished with the solera method, considered an inventive approach. As the CEO of Lobos 1707 Tequila and Mezcal, Simms understands that she has the responsibility to be a leader and set the standard for what a brand should represent, and the number one mission of Lobos 1707 is inclusion and diversity in key positions. “At Lobos 1707, it’s mission #1. If there isn’t enough room at the table, we build a bigger table.” “Diversity of experience leads to a better organization. Lobos 1707 was built to be diverse—on purpose. We are proud to be 50% women and over 60% ethnically diverse with representation from four countries.

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S CHALL

T I M AT E

‘20

EN G

POINTS

Awa

r de

Smooth, in every sense.

This whiskey might possibly be the most tangible connection to Benjamin Chapman that exists today. From what we’ve been able to gather, this eponymous whiskey exemplifies the refined preferences of one of the world’s most intriguing and enigmatic men.

@ B C H A P M A N W H I S K E Y ★ B E N J A M I N C H A P M A N W H I S K E Y. C O M

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WOMEN BEHIND THE BRANDS “Personally, I’ve strived to promote representation not only within my team, but from the board level to the influencers, bartenders, and vendors we partner with. Women in leadership is good for business, good for the bottom line. The industry can no longer ignore the research underscoring this point.” Being in such an influential position for a spirits brand, Simms notes the importance of surrounding yourself with the right team of people who support you, as it is the key to your success and the success of the company or brand. Transparency and engagement with consumers are of utmost importance, and open and respectful conversations are necessary for growth. While women are having a large impact on spirits innovations today, Simms says there is a caveat: “Sometimes, this trend goes awry. Brands need to be cautious not to infantilize women when launching innovations. The most innovative thing a brand can do is have women leadership represented in its C-suite and board.”

“Women in leadership is good for business, good for the bottom line. THE Industry can no longer ignore the research underscoring this point.”

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A more diverse and inclusive future for the spirits industry looks like having more women and people of color, not only throughout all levels of a company or brand. We need to make sure that not only are our internal brand teams diverse but also the vendors and brand partners that we choose to work with.” As a woman of color, Simms is inspired to see an increase in better intentions and women receiving equitable representation in the industry.

The most important innovation and defining quality of Lobos 1707 is the sherry barrel finish, “which opens the flavor profiles to transcend beyond the confines of attracting just tequila drinkers. It hints at scotches, bourbons and mixes incredibly well with cocktails. Don’t be afraid to experiment with nuanced flavors and craft cocktails or mix it into a traditional Margarita or the mezcal in a Smoky Paloma.” In the conversation surrounding inclusivity and acceptance, Simms relays that action is being taken to ensure that companies with diverse ownership have equal footing and opportunities to succeed, which is most certainly a step in the right direction.

241 Years Behind the Bar.

Since 1780.

@lairdsapplejack

Bottled by Laird & Company, 1 Laird Road, Scobeyville, NJ 07724. 43% Alcohol by Volume; 50% Alcohol by Volume; 40% Alcohol by Volume. Please enjoy our spirits responsibly.

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WOMEN BEHIND THE BRANDS

Changing THE Landscape

CEO and Chairwoman Nikki Simkins has a message to women in the spirits industry. “Stand your ground. Don’t let anyone treat you differently. You’ve earned a seat at the table! Crush the day, own the night, then go back for more.” On a scale of one to ten, Simkins demands an E11EVEN.

NIKKI SI MKINS. H ER ED GE, H ER CREATION, H ER CHARACTER, H ER MIAMI SPIRIT. By Alana Tielmann

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“Naming it E11EVEN was a nobrainer,” Simkins explains. E11EVEN Miami, an extravagant 24/7 ultraclub that draws spirited partygoers to Downtown Miami, stands as the highest-grossing nightclub per square foot globally. “E11EVEN Miami truly changed the landscape of nightlife, and that is what we want to do with E11EVEN Vodka.” The club’s prominent position in Miami nightlife moved Simkins— through a company she controls—to license the existing E11EVEN name to create her own “Miami Spirit.” The non-GMO corn-based E11EVEN Vodka is six times distilled in copper stills before entering a secret sevenstep filtration process that yields sparkling bright flavors of citrus peels, cacao nibs, and cracked peppercorns. The final step of E11EVEN’s proprietary filtration process creates crystal-clear vodka with a flawless finish for creating cocktails or sipping on the rocks. A warm, seductive finish urges more liquid to the lips all night long. Not only is the 80-proof spirit allnatural and gluten-free, but it is also locally sourced, distilled, and bottled in Miami, Florida. “E11EVEN Vodka focuses on clean ingredients.

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WOMEN BEHIND THE BRANDS

People in Miami love to party but are also very health-conscious!” Simkins emphasizes. In a male-led industry, E11EVEN Vodka’s female-owned operation stood out in blind taste tests, rising above, thanks to unwavering commitment and endless innovation from Simkins—shattering any preexisting glass ceiling in the vodka category. “I am incredibly proud of the hurdles many women have jumped over to create the opportunities available to us today. Women are no longer just brand ambassadors but owners as well,” she shares. Grateful to partake in the movement towards equal opportunity for women, Simkins looks forward to normalizing “women in the industry” and a future where gender is not the focus. “All genders and identities should have equal opportunities to pursue their dreams, business, and otherwise,” she adds. “It has been super exciting and inspiring to watch women surface to top-tier positions in the spirits industry,” noting C-Suite positions and distiller titles. “I am very proud to continue following in the footsteps of so many strong, intelligent and dynamic women who have paved the way.”

Cheers to elevating your bartending game! - Your New Favorite Tequila

Please drink responsibly. ©CaliFino Tequila LLC. 40% Alc./Vol. CaliFino.com | @califinotequila

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WOMEN BEHIND THE BRANDS

Lift Your Spirits Bacardi Celebrates a Diverse Range of Leadership, People, and Products By Jill Dutton

Bacardi has long valued female representation in leadership roles. Its mission continues with a heavy representation of women dedicated to spearheading new opportunities and roles for diversity in the industry.

“I’ve worked hard to foster a primarily female team, and I’m incredibly proud of that." One such woman is Lisa Pfenning, Vice President of North America for BACARDI Rum. Pfenning says other women in leadership roles include Kerry Carr (SVP, Global Performance Management), Oksana Pevtsova (Regional President—Eastern Europe, Greater China, South Korea, and Japan), and Kathy Parker (Chief Marketing Officer for Patrón Tequila and Grey Goose Vodka) among other female leaders across the company. Pfenning says of her position, “I’ve worked hard to foster a primarily diverse female team, and I’m incredibly proud of that. When leaders are purposeful and choiceful in designing teams that represent inclusivity on all forms, it makes for smarter, more creative, and more fruitful business decisions all around.” These positions have historically been male-dominated fields, but the trend is shifting to more women in toptier positions in the spirits industry. “I’m especially proud to work at a company like Bacardi, where we have Belonging at Bacardi, our DE&I program, which allows every Bacardi employee to feel appreciated for who they are, what they do, and who they can become. A core pillar of Belonging at Bacardi is the Spirit Forward Summit, the annual Bacardi women’s empowerment conference, which dives into topics such as activism, gender roles, health and wellness, financial empowerment, and more.

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As someone in a leadership position at Bacardi, it’s one of my endeavors to mentor and champion others coming up in the field. It’s more important than ever to have allies and advocates, on both sides, to uplift and open doors,” Pfenning says. Female mentors and peers raising each other up is what Pfenning credits for the breaking of barriers for women in the spirits industry. She says, “I’ve been lucky to have some fantastic female mentors and peers throughout my career that have always recognized the importance of raising up one another. After all, a rising tide lifts all boats. This is a significant shift that I’ve seen happen in the past few years, whereby we are no longer competing, but rather taking every opportunity to lift each other up.”

Bacardi Innovations The ready-to-drink and premium rum categories are innovations coming from the Bacardi brand. Pfenning says in the spring the company launched new flavors and variety packs for its popular BACARDI Real Rum Cocktails. “They’re ready-to-drink cocktail cans bursting with flavor and made with a base of BACARDI Superior. We’re incredibly proud of how our consumers have embraced these innovations,” shares Pfenning. Bacardi launched its first premium-aged rum innovation since the BACARDI Premium range launched in 2018, BACARDI Reserva Ocho Sherry Cask Finish. “This new rare rum offering marked the start of a five-year collection. We will be releasing a new, limited-edition cask finish annually through 2025, with the cask finish changing each year based on

the type of barrel used for the additional aging. This year’s inaugural release has been aged in American oak barrels for eight to 12 years and finished in an Oloroso sherry cask for just over two months.” Bartenders should know that premiumization of the overall rum category remains a big focus for Bacardi, and education of how and when to enjoy premium rum remains a top priority. Pfenning says that there is still a general lack of consumer understanding about how to drink rum. Many still only view rum as a simple party drink, perfect for mixing in cocktails, but not necessarily a spirit for sipping or elevated cocktails. “Active and ongoing engagement and education for our bartender community is especially important. The more they understand our craftsmanship, quality, and versatility, the more they can intelligently and confidently recommend it to consumers,” she says. Innovations and building women up both tie into Bacardi’s core values. “At Bacardi, we are rooted in three core values: Founders, Family, and Fearlessness. I truly believe that these guiding principles have helped both inspire and catapult women into leadership positions at our company. Despite being one of the biggest global spirits brands in the world, we still operate with a founder’s mentality, take great pride in still being family-owned and drive our business fearlessly with the support of our team. “It’s always been a strategic decision to have as much diverse representation as possible within our company and our team. Our consumer base itself is diverse, coming from all walks of life, and so we must also have a range of talent to remain innovative and engaging.”

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WOMEN BEHIND THE BRANDS

Changing the face of the Spirits Industry By Megan Rider | Photo by Alicia Bruce

As the chief distiller of Catoctin Creek, the first legal distillery in Loudoun County, Virginia, Becky Harris actively seeks out women as part of her team. The increase in visibility of women in top-tier positions in the spirits industry has Harris particularly excited, especially when it comes to whisky. “Women leaders like Peggy Noe Stevens and Margie Samuels have always been present, but the characterization of spirits (especially whisky) as being for men, made their contributions underplayed in the stories told by producers and the media. Telling women’s stories makes women more comfortable exploring and enjoying all categories of spirits.” Over the past decade, there has been a huge increase in the number of craft distilleries in the United States, and many of these small producers have been led by women, which is a prominent shift. Harris is proud to be part of this movement and is grateful for the opportunity to work and connect with several people in the hospitality community.

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Harris underscores the importance of their Virginia ryes appealing to all consumers, and beyond her own brand, she has assumed a leadership role in launching the STEPUP foundation for interns and underrepresented people in the industry. “Every brand should be looking to women as key leaders. Opportunity has been the challenge. STEPUP will be providing year-long paid internships to selected people interested in careers in the spirits industry. We believe that these folks will change the face of new and legacy brands from top to bottom.” Within her brand, Harris is committed to producing quality products made from local ingredients. “We are the Virginia Rye Whisky—bringing this history and flavor profile to the world has been so exciting. Whisky that is steeped in a sense of place and made from local ingredients from grain to even some of our cooperage. Deepening this commitment is what keeps me challenged and the brand evolving.”

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WOMEN BEHIND THE BRANDS

The Rise of

Women inWhiskey By Megan Rider

lynn house, spirits specialist/mixologist

Over the past decade, a new generation of women whiskey drinkers has emerged.

bartenders, craftspeople, or businesspeople—more women feel included in the rituals and legacy of these brands.”

Susan Wahl, Vice President, American Whiskey for Heaven Hill, says of this trend, “Data proves that there has been an uptick in women drinking whiskey over the past decade, and I think that has been heavily influenced by marketing, social media, and bourbon groups dedicated to women. We have finally given a voice to women in the industry and women who appreciate bourbon that was just not there before. As we hear and see more women talking about how they like to drink their whiskey or being showcased in roles that influence the bourbon we drink—be it as

More frequently, we hear the stories of the women behind whiskey, as in Fred Minnick’s Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch, and Irish Whiskey that was released in 2013. While Heaven Hill doesn’t have a philosophy to market specifically to women, Wahl remarks, “but rather to those who have shown through research they may be interested in our bourbon. Then, we try to understand the psychographic space those bourbon lovers occupy which often crosses gender, racial and other diversity measures.

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By broadening the scope of those you research, you find that more diverse consumers have similar tastes or appreciate the same key aspects of bourbon.” Wahl explains further, “Women bourbon enthusiasts, like many bourbon lovers, also appreciate travel and experiences, so the rise of the Kentucky Bourbon Trail has given them another opportunity to create a unique experience for their friends and family.”

A More Inclusive Environment for Whiskey Lovers The environment became more inclusive for women to experience and enjoy whiskey, Wahl explains. “Whether neat, on the rocks, or in a cocktail, women appreciate a well-made product with a rich history just as much as the next person. We also saw the rise of groups such as Bourbon Women, Whisky Chicks, and Women of the Vine and Spirits, and there were several influential women in the whiskey space that owned retail stores, influenced the Bourbon Trail, or worked within the bourbon industry that stood up and made a space for women. “Heaven Hill is contributing to this trend by highlighting the women within our company that influence the bourbon you drink. From our master tasters to our barrel rolling team, we have women across all aspects of the business. You can learn more about several of them in the September 2021 Tales from the Hill Podcast,” Wahl says. She adds, “Research shows that women also have keener olfactory senses and can taste more intricacies in the product. This translates into a great mixologist or master taster.” Heaven Hill Distillery celebrates powerful women in the industry with women in top-tier jobs. Kate S. Latts, Chief Marketing Officer, explains its mission: “The more women who have a

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voice in their organization and the industry, the more advocates we have to develop corporate cultures that cultivate women-friendly and family-friendly practices. “We have several long-serving employees whose institutional knowledge and expertise have elevated them to become Master Taster, Warehouse Supervisor, Director of Supply Chain, and across many other departments within the company. “Our executive leadership team now includes four women across marketing, HR, legal and compliance, and operations. We encourage women, and all employees, to pursue their interests within their career at Heaven Hill and work to highlight their strengths and lift their skills.”

Heaven Hill’s Whiskey Portfolio Heaven Hill whiskey stands out from other brands on the market today because, as Lynn House, National Spirits Specialist and Portfolio Mixologist says, “At Heaven Hill Distillery, we value quality, innovation, and education. Our brands are built upon rich histories and legacies, and we pride ourselves on nurturing and preserving those stories. We have been the caretakers of categories like Bottled in Bond, rye whiskey, and corn whiskey. We are the only heritage distillery that produces the five classic American whiskey mash bills. For bartenders, House says, “The diversity and versatility of our award-winning portfolio has allowed us to continue to create and innovate, as well as offer a whiskey for every occasion. Bartenders should know that our whiskeys are made with the greatest integrity. We pride ourselves on the longstanding partnerships we have with farmers, our cooperage, and the local community.”

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ADVANCED MIXOLOGY

THE

DRINK IN HISTORY

HANKY PANKY By Lanee Lee

What do witchcraft, a woman barkeep, and the Prince of Wales all have in common? You guessed it: the Hanky Panky, made of gin, sweet vermouth, Fernet-Branca, and an orange twist served up in a Martini glass or coup. Born at The Savoy Hotel’s American Bar in London, the Hanky Panky was created by Ada Coleman.

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Yes,

you read that right. A female bartender concocted the Hanky Panky. Ada Coleman, aka “Coley,” as her celebrity clients called her, worked her way up as head bartender in 1903. Working there for more than two decades, she was the first and last female head bartender at American Bar, Britain's oldest surviving cocktail bar that dates back to 1893. Known for delighting even the most discriminating clientele like Mark Twain, Marlene Dietrich, the Prince of Wales, and Charlie Chaplin, Coleman was inspired to create the tipple for comic actor Charles Hawtrey when he came into the bar after a long day and asked for a drink ‘with punch.’ “[He] was one of the best judges of cocktails that I knew,” Ada Coleman is quoted as saying in the 1925 edition of The People newspaper. “It was for him that I spent hours experimenting until I had invented a new cocktail,” she said.

No doubt, Ada Coleman probably created dozens if not hundreds of cocktails during her time at the American Bar, but the Hanky Panky is what she’s known for. And yes, her legacy lives on.

Ada Coleman at the Savoy Hotel's American Bar, London

Hanky Panky INGREDIENTS

1 ½ oz. gin 1 ½ oz. sweet vermouth 2 dashes Fernet-Branca Orange twist (for garnish)

PREPARATION The next time the comedian Add ingredients to mixing glass with ice and stir came in, she stirred up until well chilled. Strain into a chilled cocktail glass. her punchy creation and Garnish with orange twist. served it. First, he sipped it. And then proceeded to drain it down, proclaiming, “By jove! That is the real hanky-panky!” The name stuck, and the rest is history. Rumor has it they serve it two ways: Coleman’s original recipe and a Interesting to note: In those days, the term ‘hanky panky’ wasn’t associated barrel-aged Hanky Panky with four with sex or shady dealings. It simply types of gin. referred to trickery or magic. We can just imagine Ada looking down proudly and seeing how far the The first time the Hanky Panky bar profession has come—not only appears in print was in the 1930 embracing but celebrating women’s cocktail book, The Savoy Cocktail Book by Harry Craddock (also, her contributions. And for that, we raise a glass to Ada Coleman and her iconic successor as head barkeep at the glass ceiling-cracking legacy. hotel bar).

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FOOD KNOW-HOW

Sumac

Patches of sumac can be found all over the country. Bright red sumac berries are dried and ground to create a stunningly hued sour spice used in a range of applications. While it’s only recently gained popularity in the mainstream United States, sumac has long been a favorite spice of indigenous people and across the Middle East and the Mediterranean. Eastern sumac isn’t as sour as others, but it still lends its unique tartness to balance out a drink. New York City-based bartender, Zev Glesta, is a longtime fan of sumac. Glesta, an avid proponent of foraged goods and “wild” foods, shared that part of his interest in sumac is that it’s an easy to find wild product that thrives across a wide range of habitats and is easy to grow. One of the benefits with sumac is that you can get the acidic flavor of lemon without adding extra liquid, which can be a helpful tool. “Sour is a huge part of all beverages,” explains Glesta. “I personally love sumac in agave and sugarcanebased cocktails, like a Margarita or a sour variant like a Daiquiri. Although I would never discount a good G&T with a sprig of sumac in it.” One of the easiest ways to make use of sumac is with a syrup, but you can use it simply as a garnish or in an infusion as well.

Sumac Your Lips By Zev Glesta INGREDIENTS

2 oz. mezcal ¾ oz. sumac syrup* ¾ oz. lemon juice PREPARATION

“Dehydrating and mixing sumac with salt is also a great alternative,” shares Glesta. “Infusing with sumac is easy. Infuse sumac with vodka for a couple of days, and automatically have a head start to a perfect Cosmo.” There’s no wrong answer to what spirit goes best with this versatile ingredient.

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Shake all ingredients together, strain and pour into a flute glass. Top with soda and garnish with lemon curl. *Sumac syrup: Combine 1 ½ cups sugar and 2 cups water in saucepan and heat over medium, stirring occasionally until dissolved. Add 3 tbsp. ground sumac, allow mix to steep 5-10 minutes. Strain through a cheesecloth; refrigerate up to a week.

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The Mexican Highball

Beverage Director Maxwell Reis Uses the Japanese Highball Philosophy with Agave Spirits Maxwell Reis of SoCal’s Gracias Madre has a deep-rooted love for agave spirits—building his drink program around agave and actively supporting its ethical harvesting practices. His innovative beverage program includes using a Japanese Highball Machine to create a unique spin on this popular drink typically made with whiskey. For those who might not be familiar with the Japanese Highball philosophy, it’s a technique that focuses on lengthening a spirit by precisely building and pairing carbonated water and aromatics. This allows the spirit to be lengthened, exposing its nuances, and creating a deeper exploration into its complexities.

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RIFF ON A CLASSIC COCKTAIL

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“The whole Japanese Highball thing is very ritualistic. Stirring the alcohol on ice exactly 13 times clockwise before building the rest of the drink.” -MAXWELL REIS

The bar team at Gracias Madre uses the Highball Machine to chill and mix alcohol and soda concoctions at set proportions. Then they elevate the flavor of the cocktail further by curating garnishes and custom pairings. For instance, their traditional Highball custom pairing includes a Mezcal Highball garnished with cucumber ribbon, or a Reposado Highball garnished with floating coffee beans. “Highballs exist in many forms,” explains Reis. “Essentially, you’re lengthening a spirit by adding other liquid, lowering the ABV. Then by pairing it with complementing aromatics, you experience subtle nuances without a high alcohol content obscuring them. The whole Japanese Highball thing is very ritualistic. Stirring the alcohol on ice exactly 13 times clockwise before building the rest of the drink. We are implementing this same philosophy to high-end agave spirits. Lengthening them and pairing them with garnishes, we think, accentuate their finer qualities.”

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THAT'S THE SPIRIT

True to its Roots THE HERITAGE OF RHUM BARBANCOURT ENRICHES THE LUXURY RHUM CATEGORY By Michael Tulipan | Photos by Vincent Giovinazzo

hum Barbancourt has long been an ambassador for Haiti. Still, the company also wields an outsized influence on the entire category due to its long history of artisanal craftsmanship and premium-aged rhum production.

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From its double distillation to aging in Limousin oak to the use of only sugarcane, not molasses, Rhum Barbancourt has been at the forefront of the rhum category since the beginning. In 1862, Dupré Barbancourt founded the Port-au-Prince distillery that still bears his name.

A native of Charente, France, he introduced the traditional French distillation method to rhum making on the island and the oak barrel aging process used in Cognac production. The goal was to make a rhum that was as good as or even better than Cognac.

Increasingly, premiumization is tied to aging, and Rhum Barbancourt remains true to its roots as a leader in aged rhum. The company’s core range is its 3 Stars, aged for four years, and the Réserve Spéciale 5 Stars, which matures for eight years.

CEO Delphine Gardère, only the second woman to lead the company in its 160-year history, grew up in the distillery but honed her business skills in London and Paris. Her path eventually led back to the island nation, using her expertise to bring Rhum Barbancourt to a wider international audience.

Once crafted only for family and friends, the Domaine Reserve has become one of the world’s most celebrated rhums, aging for 15 years in three different types of oak barrels, which yields a complex, fullbodied spirit perfect for sipping.

“The new generation of rum drinkers is looking to escape through brands from all over the world,” Gardère says. “Craft brands such as ourselves who adhere to specific production techniques have a great opportunity to showcase and capitalize on our history.” As with other categories, growth on the premium rhum level has far outpaced lower-priced tiers. “I see the premium segment as an exciting opportunity to show what makes Rhum Barbancourt unique as a rum, a brand, and an overall experience,” she notes.

The company’s innovations also extend to the human resources side. Gardère has instituted practices promoting women into higher-paying positions with more responsibility, like her new CFO. “Haiti is a pretty matriarchal country, but not when it comes to higher roles in business," she says. For many brands, cocktails are the vessels for introducing new flavors and products to consumers, and Rhum Barbancourt continues to be a category leader, providing solid, versatile foundations for drinks, whether it’s white rhum or aged dark rhums. “Rhum Barbancourt is at the heart of all your cocktails,” Gardère says, “white and dark rums with interesting notes—you can get as creative as you want!”

Rhum Barbancourt recently formed a partnership with heavyweight boxer Deontay Wilder in advance of his rematch with world champion Tyson Fury. “Wilder is the epitome of what a champion should be—strong, disciplined and resilient, constantly exhibiting excellence, with a deep commitment to his community and family,” says Gardère. “Those values are relatable to all Haitians, and Rhum Barbancourt aims to bring its heritage to the world.”

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THAT’S THE SPIRIT

A LONG HISTORY STARTING FROM A LITTLE BARREL Ron Del BarrIlito gets to the heart of luxury rum making By Mary Patterson

EVERY SPIRIT COMPANY HAS ITS STORY, and for Ron Del Barrilito it starts with a little barrel in the Hacienda Santa Ana in Bayamón, Puerto Rico. If you ask the team at Ron Del Barrilito, the brand’s timeline is a steadfast story—over 140 years ago, founder Pedro Fernández developed a recipe for rum, and that recipe is still in use to this day. “The way I like to describe Ron Del Barrilito and the Hacienda Santa Ana is stuck in time,” shares Eduardo Bacardi, Director of Sales and Marketing. “Everything you see here really hasn’t changed much since the 1700s. The house they established back in the 1700s is the same house that the Fernández family lives in today. The warehouses are the same as the 1800s that were built. The windmill that you’ll see in a lot of photos, the structure is still there, that’s our office space.” How does a spirits company stay relevant without making changes after 140 years, you ask? Simply put, starting with the best possible product. In 1871, Pedro Fernández completed his studies of engineering in France, where he had learned and fell in love with the spirit crafting process. When he returned to Puerto Rico, he brought his newfound knowledge of cognac and brandy to the estate and used it to begin tinkering with rum using the sugar cane grown on the property. “Eventually, he came across one that he kept hidden in the back of his house in a small little barrel,” explains Bacardi. “And when friends and family would come over, asking him about the products, they would say ‘No, we don’t want all these samples that you’re giving us, we want the one that you keep hiding in a little barrel back there!’ Everyone knew his best blends were kept in the small barrels.” In 1880 Fernández officially launched Ron Del Barrilito, making it Puerto Rico’s oldest rum producer.

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The brand produces four aged expressions starting with the Two Stars, aged for three to five years in vintage oak barrels. Even this young expression has a stunning golden bronze hue with caramelized fruit, sugar, and oaky vanilla notes. Three Stars, for which the line is best known, is aged between six and ten years and has a smooth, smoky, and sweet profile which is best sipped neat. The Four Star expression is aged for up to 20 years and is only available at the Hacienda, while the Five Star is a true luxury expression and aged for up to 35 years. All of the rums are aged in 500 liter casks that previously held Oloroso Sherry. The spirits Ron Del Barrilito make fall within the aged and premium category, which for rum was not the expectation until recently. “It catches a lot of people off guard,” shares

Bacardi, “they think of white rum in a Mojito on the beach.” Instead, they’re tasting a 6–10-year spirit with an almost cognac or whiskeylike quality. “It really shakes their definition of rum.” From the time of its launch, hardly any part of the process has changed. From the production methods to the labels and even the barrels— everything is done using the same methods as in 1880. In fact, the brand only built its first website in 2016. And yet, it’s truly beloved all over Puerto Rico and by those in the know across the globe. “This brand is like the Holy Grail for any bartender, you ask them, and without a doubt, they will tell you, ‘You cannot leave this island without trying this product.’ Because it’s just something special to them, and something that they hold near and dear to their hearts.” CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

ELEVATING THE

RUM GAME BACARDI Introduces Reserva Ocho Sherry Cask Finish

By Christina Staalstrom Americans thirst for premium spirits is on a double-digit growth trajectory, and our historically cocktail-driven culture is getting a run for its money from its neater, cleaner, sipping spirit siblings.

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THAT'S THE SPIRIT

BACARDI, a proven leader in liquid libations, is elevating

the rum game and proving once again that rum can hold its own against brown spirits like whiskey and bourbon with the release of their BACARDI Reserva Ocho Sherry Cask Finish. This rare, premium sipping rum marks the launch and first installment of its new Reserva Cask Finish Series. The series is a five-year collection that will see an annual release featuring a new cask innovation. The final cask will be released in 2025. Each new cask finish innovation begins with a base of BACARDI Reserva Ocho, an aged premium rum created in 1862 and one of the oldest private rum blends in the world. This popular rum, full of heritage and tradition, is aged under the Caribbean sun for eight to twelve years. It is then finished for a few additional months in a unique barrel that will change each year for new, distinctive premium flavors as part of the Reserva Cask Finish Series. As the name would indicate, the Reserva Ocho Sherry Cask Finish is finished in a sherry cask barrel to create a fine sipping rum with a deep mahogany flavor and aromas of dried fruits, raisins, walnuts, and almonds. This cask-finishing process is traditionally used in whiskeys and makes for a unique rum expression that entices bourbon and whiskey lovers to venture into the rum category. BACARDI introduced its Premium Collection in 2018 and elevated the rum game, spurring on the surge in premiumization in the spirits category. As a result, rums have seen tremendous growth with the super-premium and ultra-premium categories up 23% and 43% year after year, respectively, according to Nielsen data. “Our products are mirroring that same growth. BACARDÍ Gran Reserva Diez, aged a minimum of ten years, is up 42% year over year in the ultra-premium segment and BACARDÍ Reserva Ocho, aged a minimum of eight years, is up 5% in the super-premium segment since 2020,” says Lisa Pfenning, Vice President, BACARDI for North America. These growth numbers paved the perfect platform for the BACARDI Cask Finish Series and the inaugural BACARDI Reserva Ocho Sherry Cask Finish. The dark-aged spirit is a luxurious libation that offers a perfect alternative to any whisky or bourbon. With nutty notes infused by the Oloroso sherry cask and a sweet smooth velvety texture, it is best enjoyed neat or on the rocks as a sipping rum and is a premium option perfect for any dark spirits lover.

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THAT’S THE SPIRIT

A Versatile Luxury Rum Experience DOS MADERAS RUMS AGING PROCESS YIELDS UNIQUE AND EXCLUSIVE SPIRITS By Christina Staalstrom

COMBINE AGED CARIBBEAN RUMS WITH

150-years of enduring tradition and art of blending sherry and brandy at Bodegas Williams & Humbert in Spain’s Jerez region, and you get very compelling rums. Add to this perfect composition the awardwinning and passionate Paola Medina Sheldon, winemaker and master blender, and you get a unique and exclusive rum. Paola joined Bodegas Williams & Humbert in 2010 as its technical director and winemaker after creating wine for Ciudad Real. She belongs to the second generation of the Medina family, which owns Bodegas Williams & Humbert. She grew up in the business surrounded by butts and barrels filled with vintages ready for blending, as is called for in the classic Solera aging system. So, it is no wonder that Paola turned to barrels when putting her blending and tasting skills into producing the unique Dos Maderas Rums. Dos Maderas, meaning “two woods,” is a reference to the rums double aging process. A blend of Guyanese and Barbados rums age in the Caribbean in American oak casks in their respective production countries. Afterward, the rum travels to the Williams & Humbert bodega in Jerez de la Frontera, where they are blended and age further, solera-style, in ex-sherry casks, making for a rum with tremendous character and balance of flavor.

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Paola tells us that she aims to achieve two flavor profiles by selecting aged Caribbean rums and unique aging processes. Dos Maderas is aged using the criaderas and solera systems whereby the rum is aged in casks, which have been previously aged with its 20-years-old Palo Cortado “Dos Cortados” and the 20-years-old Pedro Ximénez “Don Guido.” “These casks, like no others, contribute their unique characteristics and define the organoleptic expression that becomes Dos Maderas.”

Paola Medina Sheldon WINEMAKER & MASTER BLENDER

Considered the largest aging facility in Europe, the Bodegas Williams & Humbert building covers about 750,000 square feet or the equivalent of approximately 15 football fields. It is the largest single winery under one roof, holding 60,000 American oak aging casks used for aging its brandy, rum, and sherry. As the first and only woman in the Jerez region to be named cellar lead, Paola’s award-winning blending prowess is a testament to her philosophy that “the protagonist should be the wine and spirits regardless the gender.” Paola shares that now, more than ever, skill and know-how are essential to creating the right team. For her, the wine and spirit is the focus, and

the word “diversity” we so often hear in our industry points her mind and conversation focus to the values of the rum category and its incredible versatility. Not only when it can be consumed but the different ways to do so. “In my opinion, consumers are discovering that rum is more versatile in its uses than any other spirits. You have light, heavy, white, gold, extra-aged, flavored. No other spirit is used the way rum is. Mass consumption of rum is here to stay, and it will continue to grow as more and more consumers discover that rum is not only a party drink. Rum can be sipped, it can be premium, it can be luxury, and it tastes great too.”

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WINE KNOW HOW

A Sure Bet By Heather Dolen

Dark Horse Wine is making bold moves, defying the odds, and winning with style.

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By definition, a “Dark Horse” emerges to prominence, at first appearing unlikely to succeed, yet still managing to triumph, defying the odds, and winning with style. The aptly named Dark Horse Wine meets this definition with grit and grace. Redefining the wine industry by using innovative techniques and demanding a high degree of quality, Dark Horse is hitting all the right strides. “We celebrate the bold, relentless spirit of Dark Horses everywhere by creating unique wines that outperform their price point,” shares director of winemaking Beth Liston. “We apply premium techniques that are traditionally reserved for higher-priced wines, which enable us to produce the boldest, most balanced, high-quality wines.” With over a decade of harvests behind her, Liston understands the market from both a buyer’s and a winemaker's perspectives. “We feel strongly that Dark Horse, across its portfolio, makes the best value and best tasting domestic wines for under $10 available in the United States market today.” There is a sea of choices in the world of wine today, in an array of styles and price points. As such, Liston understands pushing boundaries, unparalleled quality of the grapes, and wines that deliver the unexpected in a glass, are some of the characteristics that make Dark Horse stand out from other wines. Speaking to quality, in the 80-plus years that the vineyard has been making wine, a strong relationship with the 400 growers allows Dark Horse the first pick of the grapes. In addition, Liston notes that she personally tastes each expression over 100 times before it is released. Still, it is as much about the initial attraction to the bottle as it is about what’s inside. Dark Horse Wines have an intriguing label design featuring a horse head with markings on the forehead and nose. Impressively done with an optical illusion-type vibe, the markings are shaped like a wine glass. Subtle yet eye-catching and fun, it sets the tone for a consumer to notice the bottle, then notice the price point, and give the wine a try. Once the wine wows, it’s a winner.

SIDEBAR

Bartenders Cheat Sheet When suggesting Dark Horse Wine, remember, it’s a portfolio of award-winning wines for every occasion, and over-delivers on quality, outperforming its price point (each varietal is approximately $8- $9 a bottle). Cabernet Sauvignon: Roasted coffee beans rise from the glass with a touch of dried herb. Grapes selected from premier California vineyards. Pinot Grigio: Nicely concentrated, crisp, vibrant, and fresh with notes of green apple, pear, and lemon. Awarded 2020 Top 100 Best Buys by Wine Enthusiast (second out of 100). Chardonnay: Crisp and refreshing with a rich mouthfeel and hints of tree fruit and lychee underscored by subtle notes of toasted oak. Buttery Chardonnay: Creamy and rich with layers of buttercream and impactful aromas of pineapple and toasted coconut. It’s pure decadence. Sauvignon Blanc: Crisp, refreshing New Zealandstyle wine. Zests of grapefruit and key lime brighten the palate, with passionfruit and jalapeno on the finish. Big Red Blend: Bold flavors of jammy dark fruit and toasted oak with raspberry and brown spice notes. Merlot: Aromas of mocha and toasted vanilla with rich layers of dark cherry and blackberry over dashes of brown sugar and nutmeg. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

IN THE KNOW

Vinexpo America and Drinks America Unite

MIX AND MINGLE WHILE YOU CATCH THE SPIRITS, WINE, BEER, AND MORE AT THE FIRST COLOCATED EVENT FOR VINEXPO AMERICA AND DRINKS AMERICA.

By Terri Marshall Debuting at New York City’s Jacob K. Javits Convention Center in March 2022, this unprecedented trade event for the beverage alcohol industry organized by Diversified Communications and Vinexposium provides the ultimate and most comprehensive experience for exhibitors and buyers. Vinexpo America (a relaunch of Vinexpo New York) will continue to focus exclusively on wine varietals with representation from the world’s top-producing regions. A brand-new expo, Drinks America’s creation, amplifies the forecasted continuing rise in consumption of spirits and ready-to-drink beverages. Featuring a wide array of spirits, beer, ready-todrink beverages and sake from producers scattered across the globe, Drinks America will also present an impressive assortment of beverage alcohol accessories and services.

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Reuniting the Beverage Alcohol Industry Industry insiders are anxious to reconnect with inperson events. Scheduled for March 9-10, 2022, these two new co-located events will be the first major trade event of the year in North America. “We are thrilled to return to in-person events in 2022,” says Beckie Kier, Event Director Diversified Communications. “Our team is eager to connect with our industry partners, exhibitors, and colleagues again face-to-face.” Inspired by a desire to expand the categories of products available, the relaunch broadens opportunities attracting more United States and Canadian buyers looking to purchase from various categories. It’s one-stop shopping at its best. Exhibit hours will run from 10:00am to 6:00pm both days.

The Man Behind the Brand

123spirits.com EU Organic

ADVANCED MIXOLOGY

IN THE KNOW

TO REGISTER è visit

www.drinksamerica.com. While you’re on the site, sign up for the free monthly newsletter to stay in the know about new programming.

“The new events and format will provide the best experience for both our exhibitors and attendees,” explains Kier. “Drinks America and Vinexpo America will provide one-stop sourcing for buyers, allowing for more business meetings to take place over the two-day events.”

Benefits of Attending This efficient two-day format designed to connect, conduct business and showcase and discover products supports the alcohol beverage industry. Buyers gain access to new and established brands looking to expand distribution. Brands can meet face-to-face with existing customers and potential new buyers. It’s a win-win for the industry. In addition to opportunities to connect with a wide range of exhibitors from around the world, bartenders will benefit from the on-site education offerings. Scheduled programming includes unmatched masterclasses, conference sessions, and round table discussions from leaders and

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influencers in the industry. More programming will be announced in the coming months.

What You Should Know Qualified trade buyers and industry members can now register to attend the events. A discounted rate of $50 is available for early registrants. At the door,

registration will be $100—available onsite from 8:00am until 6:00pm on Tuesday and from 8:00am until 5:00pm on Wednesday. One badge gives attendees access to both Vinexpo America and Drinks America exhibits and educational programming.

Visit chilledmagazine.com/h oliday-gift-guide to ﬁnd the perfect bottle for everyone on your nice (and naughty) list.

ADVANCED MIXOLOGY

BARTENDER’S CHOICE

A DASH of Something WORTH CELEBRTING

THE BITTER TRUTH BARTENDERS UNFOLD A LIFELONG MYSTERY By Michael Tulipan It’s a tale worthy of Steven Spielberg—the quest for a longlost relic and a reverse engineered recipe brought back to life. For their latest release, German bartenders Stephan Berg and Alexander Hauck, co-founders of The Bitter Truth, took inspiration from the very first book about cocktails, Jerry Thomas’s seminal, The Bartender’s Guide: How to Mix Drinks: A Bon-Vivant’s Companion, which highlighted an elusive bitters brand long thought lost to history. Thomas references a brand called “Bogart’s Bitters” in several recipes, but at the time, no such brand existed. Instead, it is assumed an error in the editorial process led to the use of Bogart’s instead of Boker’s Bitters, then a leading brand originally created by Johann Boker in Germany in 1828. Berg and Hauck have made bitters something of their lives’ work and launched The Bitter Truth when they were still hard to find in Europe. The pair had already been producing handmade cocktail bitters at bars where they were working. Stephan also owned a large collection of historical bitters, some of which hadn’t been produced for decades. Launching a company was the natural next step.

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It’s hard to imagine recreating bitters from more than a century ago from a recipe that’s been lost to history, but they set out to do just that. “We were looking for Boker’s Bitters in auctions and yard sales for many years only to come back empty-handed,” say Berg and Hauck. “Very few people had ever heard of it. It was a mystery.” Finally, they discovered an original Boker’s bottle at auction, which led to a painstaking recreation of the recipe, a process lasting more than ten years that the pair believes resulted in “a flavor profile so unique, like nothing else of our times.” They also decided to recreate Boker’s distinctive “lady leg” long-necked brown glass for the release. Modern cocktails rely on bitters for complexity and depth of flavor, and Bogart’s Bitters provides this and much more. “The complexity is unmatched and just a few dashes will transform your average cocktail into something worth celebrating,” say Berg and Hauck. “The herbs and spices form a very specific aromatic flavor profile. It makes the cocktail jump all over your mouth.”

JOIN THE

If you are a working bartender passionate about the craft of making cocktails, the Chilled 100 is the place for you. IF YOU WOULD LIKE TO JOIN THE CHILLED 100, EMAIL OUR NATIONAL DIRECTOR, WENDY HODGES AT WENDY@CHILLEDMAGAZINE.COM TO LEARN THE BENEFITS OF BECOMING A MEMBER, OR VISIT CHILLED100.COM.

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SHAKING AND STIRRING

LAUNCHES

RIEGER’S MONOGRAM WHISKEY BY J. RIEGER & CO In 2017 Rieger & Co. brought back their Monogram Whiskey for the first time since prohibition. Each year the distillery has used the Monogram line to debut a limited edition and innovative new whiskey. This year’s expression is a dramatic departure from the usual. The new expression is a blend of straight rye whiskeys of 5-10 years of age blended before entering the solera in 2015. In 2016, the mix was moved to one exclusive cask, Bota #4, a single, 500-liter, century old sherry cask gifted to the distillery by Williams & Humbert, one of the oldest sherry producers in Jerez, Spain.

SQUARE 6 KENTUCKY STRAIGHT BOURBON WHISKEY Named after the original plot of land where Evan Williams built Kentucky’s first commercial distillery back in 1783, Square 6 is a testament to the brands commitment to quality and craft. Square 6 is a High Rye Bourbon made from a mashbill of 35% rye, 13% malted barley and 52% corn. The expression is aged five years and bottles at 95-proof. Drinkers can expect notes of fig, honey, and tobacco on the nose with tasting notes of cinnamon, cardamom, and a short, dry finish.

NEAT OR ON THE ROCKS

INGREDIENTS

1 oz. Rieger’s Monogram Whiskey Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

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NEAT OR ON THE ROCKS 1 oz. Square 6 Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

IRONROOT REPUBLIC TEXAS STRAIGHT BOURBON BY LOST LANTERN Lost Lantern launches its first solo single cask drop with Ironroot Republic. Only 136 bottles of the Cask #10 Ironroot Republic Texas Straight Bourbon Whiskey will be available exclusively on the Lost Lantern website with purchases limited to two bottles per customer. After the successful launch of Lost Lantern’s Cask #4 with Ironroot Republic (which sold out within 20 minutes), the Cask #10 Launch is highly anticipated. Offered at natural cask strength, the expression has big, bold, spicy flavors and a hint of summer violet.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Ironroot Republic Texas Straight Bourbon Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

FLEUR CHARMANTE Using a maceration of raspberry, black current, cherry fruit, lavender, natural violet, and jasmine, Fleur Charmante is a lush and elegant new liqueur made in Saint Sauvant, France. The unique blend of fruit and florals is a backbar essential that blends effortlessly with other spirits while still working as a stand-alone cocktail ingredient. Inspired by the golden age of cocktail making, the new spirit has a low base ABV making it a versatile and charming liqueur.

X BY GLENMORANGIE X whiskey was dreamt up by Director of Whiskey Creation for Glenmorangie, Dr. Bill Lumsden. The goal with the new line was to create a whiskey that appealed to a wider audience; hence the a-typical for whiskey label. With notes of vanilla, pear, honeysuckle, and orange, X was developed specifically to be mixed into cocktails. The expression is built for refreshing cocktails using two to four ingredients, making it a perfect match for plenty of easy, crowdpleasing drinks.

THE CHARMING FLOWER

GLENMORANGIE X BRUNCH

INGREDIENTS

2 oz Fleur Charmante 4 oz. soda water

2 oz. X by Glenmorangie 1 oz. grapefruit juice 1 oz. orange juice 1/ 3 oz. agave syrup

PREPARATION

Pour soda water over ice and top with Fleur Charmante. Garnish with a lemon peel.

VILLAGE BOURBON Crafted by hand in historic Bennington, Vermont, Village Garage’s 90-Proof Bourbon is a buttery smooth spirit tempered with notes of black pepper and toasted caramel. Water sourced from the local Bolles Brook is mixed with a blend of Vermont sourced corn and rye and is aged for five years in American white oak barrels. A hint of sweetness and dynamic oak flavor round out this fresh and warm new bourbon.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Village Bourbon Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

PREPARATION

Fill highball glass with crushed ice. Add ingredients. Stir and garnish with half a grapefruit wheel.

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Akashi city - Hyogo

yonezawa family, distillers since 1917

product of japan Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly

@hatozakiwhisky

We are only just beginning to realize that there can be real strength in diversity. Ideally, this maxim if incorporated into leadership roles could have a unique influence on our lives, our work, and even our well-being. Isn’t it a shame that it is not the norm? We all need to get behind this new reality now to be truly representational as a community. This issue of Chilled celebrates breaking down barriers—not just for women but for anyone who has ever dealt with inequality or who has fought for the equality of another. We applaud women who have used innovation to fuel their vision for today’s hottest brands paving the way for others. And on the subject of breaking down barriers, this issue recognizes premium rum brands that have led the charge to higher standards within the category. Finally, we’re exploring all kinds of newness coming from everyone in the whiskey game, which has successfully attracted a new generation of brown spirits fans. No one will argue the fact that it’s a blessing to have friends, those who will stand by you, unconditionally. People who raise your spirits. That is certainly the case with cover star Jason Aldean in launching his Wolf Moon Bourbon, a tribute to all his friends and the spirit they share.

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Good Friends, Great Whiskey CELEBRATE YOUR PACK WITH WOLF MOON BOURBON By Joseph Luparello

“The Wolf Moon is the first full moon of the year, and to us, it’s all about celebrating friendship,” remarks award-winning singer, songwriter Jason Aldean about the namesake of Wolf Moon Bourbon. When creating his bourbon brand, Aldean tapped into the powerful bond between good friends—who, just like wolves in a pack, become family. Country music icons Aldean and Florida Georgia Line’s Tyler Hubbard and Brian Kelley built their brotherhood on the foundation of sweet-sounding tunes and whiskey. Touring together since 2014, the three men collaborated to produce some of Aldean’s number one hits, one of which being the famous single You Make It Easy. ACM “Artist of the Decade” Aldean and multiplatinum duo FGL have remained loyal to the same post-show tradition ever since their first time sharing the stage. “There’s nothing like sharing a glass of whiskey with my crew after a show—you could say it’s been part of our ritual for years,” says Aldean. “Tyler and Brian have been a part of that ritual, and we wanted to create something to remind us of our favorite memories.”

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The trio felt compelled to expand boundaries and make their mark in the spirits industry. For Aldean, his goal was to create a spirit he could be genuinely proud of as he shared it with his “pack” of friends. “If I am going to put my name on it, I want it to be something that I believe in,” he shares. “Something I am going to enjoy and share with friends.” Incidentally, this is not the first rodeo for Hubbard and Kelley in the whiskey realm. In 2016, they introduced Old Camp Whiskey, a peach pecan flavored whiskey,

Wolf Moon Bourbon is a salute to inspiring performances on the road and a toast to shared glasses of whiskey along the way.

to honor their home states. Throughout the creation process they accumulated useful knowledge they would soon use to supplement their venture with Aldean. Reflecting on the bourbon’s branding and core values, Aldean notes, “We wanted to create something to remind us of our favorite memories. Wolf Moon’s name is a nod to the pack—the friends that become family. I’m looking forward to raising a glass with all my fans on the road this year.”

The 80-proof bourbon is distilled from Midwestern rye, corn, and barley. After four years of aging in new, charred American Oak barrels, an ultra-smooth flavor profile is the result. Upon the first sip, fruity vanilla aromas are present, and the palate detects notes of sweet corn, honey, caramel, and candied fruit. Wolf Moon is more than just bourbon. It’s a spirit for taking in life’s blessings with those who always have your back. The country legend Aldean says it best, “This bourbon is for the good life moments.”

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“THERE’S NOTHING LIKE SHARING A GLASS OF WHISKEY WITH MY CREW AFTER A SHOW—YOU COULD SAY IT’S BEEN PART OF OUR RITUAL FOR YEARS.” - JASON ALDEAN

Sippin’ on Whiskey with Jason Aldean Have you always been a bourbon fan?

It wasn’t until I got a little bit older that I started to appreciate it more, especially something you can sip on the rocks, which is how I like to drink whiskey. Where it all started for me was with my band after shows, just sitting around and having a drink, that is where my appreciation for good bourbon came from.

How do you enjoy Woof Moon?

For me, when it’s just getting cold outside, hanging with friends, it’s always fun to break out the bourbon for that kind of day. Or sitting by the fire binge watching shows with my wife. It’s the best time to enjoy whiskey. Typically, I drink Wolf Moon Bourbon with nothing but a nice clean, clear sphere of ice. Of course, the quality of ice makes a difference.

Wolf Moon Old Fashioned Ingredients

2 oz. Wolf Moon Bourbon 1 sugar cube 2 dashes Angostura bitters Orange Peel (for garnish)

Preparation

Mix sugar cube and bitters in an Old Fashioned glass. Add bourbon and fill with ice. Garnish Jason Aldean style with an orange peel!

Macon Mule Ingredients

2 oz. Wolf Moon Bourbon 1 oz. simple syrup ½ oz. lime juice Mint (for garnish)

Preparation

Fill copper mug with cubed ice and bourbon, top with ginger beer. Garnish with a wedge of lime and fresh mint sprig. CHILLEDMAGAZINE.COM

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THE

Y E L L OW ROSE OF

TEXAS PUTTING HOUSTON ON THE GLOBAL WHISKEY MAP By Megan Rider An idea born on a night among friends, Yellow Rose Distillery, is the first legal distillery within Houston, Texas, since prohibition. It has established itself as one of Texas’s premier whiskey companies since its initial launch in 2010. Its name pays homage to the brave, independent, and fearless Emily Morgan West, the “Yellow Rose of Texas,” who is an integral part of Texas history and folklore. Its focus has been placed on creating innovative processes to provide superb Texas whiskey. As such, Yellow Rose Distillery has put Houston on the “global whiskey map.” The brand partnered with Zamora in 2017, and its whiskey has now found its way into cities around the globe. It was honored as Best in Class for its Outlaw Bourbon at the American Distilling Institute. It was also Double Gold Winner 2021 at the San Francisco World Spirits Competition, and Yellow Rose Rye was awarded Double Gold at the San Francisco Artisan Spirits. However, Yellow Rose considers itself more than just a distillery with

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its calming atmosphere, charming hospitality, and service that makes guests feel at home. The experience is meant to be a social one, with comfortable chairs and sofas, providing the opportunity for relaxation and conversation amongst patrons. A visit to Yellow Rose includes an in-depth tour guided by highly trained staff who know the true meaning of Texas hospitality. Guests are shown how the distillery crafts its award-winning whiskey and are invited to partake in a tasting of all four expressions. Premium American, Rye, Harris Country Straight Bourbon Whiskey, and Outlaw Bourbon Whiskey. All marques are available for purchase at Yellow Rose Distillery as well as a couple of rarer expressions. Guests will also find an exhibit with several famous images by Jim Marshall, one of the most admired and profound photographers of the 20th century. This gallery is a tribute to the Original Outlaws of music, like Willie Nelson, Waylon Jennings, and Kris Kristofferson, and their ties to the state of Texas.

The four Yellow Rose expressions, each Texas-born, raised, and bottled, are described as follows: Premium American whiskey is the perfect blend of Southern Charm and rustic cowboy; smooth, slightly sweet, and full in flavor. Yellow Rose Rye is a way to enjoy small-batch rye whiskey as it was before prohibition. Perfect for cocktails, hand-selected, blended, and bottled in Texas. Yellow Rose Harris County is the distiller’s most recent creation. While most high rye bourbons are typically described as having a spicy character, Harris County has that a bit more while still carrying an underlying sweetness with vanilla, caramel, and coconut notes. It consists of three grains, all Texas grown: 65% yellow corn, 25% Elbon Rye, and 10% San Jacinto Malted Barley. Yellow Rose Outlaw Bourbon is “the one that breaks the rules,” with 100% Texas-grown yellow corn. It is aged in new American oak barrels. Outlaw Bourbon is distilled in a traditional pot and has warm caramel and vanilla overtones.

A gallery showcasing renowned photographer Jim Marshall includes photos of some of the “Original Outlaws” of music.

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LEGENDS UNTOLD

Diageo Reaches a New Generation of Tech-Savvy Scotch Aficionados By Michael Tulipan The holidays arrive early every year for single malt lovers with the autumn launch of Diageo’s Special Release Single Malt Scotch Whisky Collection. This year, the company has given this highly anticipated annual event a 21stcentury spin by employing cuttingedge technology to celebrate Scottish heritage and the world’s finest whiskies.

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Each year, the Special Release Collection comprises eight to ten limited edition bottlings showcasing the finest, largest reserves of single malt scotch in the world. Unique bottles from popular brands like Talisker and Lagavulin are released alongside lesser-known gems like this year’s Royal Lochnagar.

“THE ANNUAL COLLECTION SHOWCASES A BROAD RANGE OF SCOTCH STYLES, TASTES AND FLAVORS, MEANING THERE’S TRULY SOMETHING FOR EVERYONE.”

While the collection is beloved by connoisseurs worldwide, Diageo aims to attract a new generation of whisky drinkers who rely on technology for every aspect of their lives. By employing augmented reality (AR) for this year’s “Legends Untold” edition, the company shares the untold stories of iconic Scotch distilleries in a new, compelling way. The AR experience has been designed to be enjoyed in the comfort of your own home. Just scan the QR code with a mobile device, then click the link that pops up on the screen. “You will be taken into the virtual world to discover the untold stories of our distilleries by way of a mixedreality tasting experience,” says Diageo Senior Global Scotch Whisky Ambassador Ewan Gunn. “A new generation of whisky drinkers will be intrigued and excited to discover the stories of our whiskies in the virtual worlds we have created.” Legend has it that mythical beings fiercely guard the land around Scotland’s distilleries. Diageo is using the release of its own closely guarded reserves to tell these tales while engaging drinkers on a new level. Melbourne-based digital illustrator Ken Taylor was enlisted to create interpretations of the mythical creatures, tying them back to the expressions of each release. The stunning artwork nods to both Scottish lore and Taylor’s

own pop-culture sensibilities and poster work. “The annual collection showcases a broad range of Scotch styles, tastes and flavors, meaning there’s truly something for everyone,” Gunn says. “This collection includes some of our most adored single malts at unusual age points, interesting maturation regimes and a natural cask strength, allowing fans of these whiskies to try exciting and limited expressions of their favorite whiskies.” This year, Legends Untold spans eight releases, all hand-picked by Diageo Master Blender Dr. Craig Wilson. A rarely seen Royal Lochnagar Highland is one example of the hidden gems this collection unveils every year. Two Lagavulins showcase the range of this famously peaty brand, a balanced sweet and salty 12-YearOld and a spectacular 26-YearOld that’s been finished in first-fill Pedro Ximenez and Oloroso casks. The robust Mortlach 13-Year-Old hails from the Speyside Dufftown distillery, while the Talisker 8 shows the best of the Isle of Skye—briny with smoky undertones. With this year’s augmented reality approach, Legends Untold once again showcases the incredible depth of Diageo’s portfolio, as well as the continuous innovation of its brands to reach a new generation of tech-savvy scotch aficionados.

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Photo: Alexander III of Scotland Rescued from the Fury of a Stag by the Intrepidity of Colin Fitzgerald ('The Death of the Stag'), Benjamin West, 1786

THE

MAKING OF A

MASTERPIECE By Michael Tulipan

Twenty miles north of Inverness, Scotland, on the banks of the Cromarty Firth, sits the historic distillery where The Dalmore is made. In a country rich in history with a tradition of producing the finest whisky, The Dalmore stands apart for its continued devotion to craft and an unparalleled aging program, making each drop meant to be savored and every bottle a masterpiece.

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Founded in 1839 by Alexander Matheson, the story of Dalmore dates to 1263 and the reign of Scottish King Alexander III. According to legend, the King, who had taken the throne as a young boy, was saved from a charging stag by Colin of Kintail, then Chief of the Clan Mackenzie. In gratitude, the King granted the clan the right to use the 12-pointed royal stag emblem on their coat of arms.

rounded 15-year-old is finished in different styles of oloroso sherry casks, while the bold, robust 18-year-old experiences a final maturation in those exclusive Matusalem sherry casks. For yet unfamiliar can look forward connoisseurs, the to discovering a new favorite — an open range also offers the Each barrel the armed and elegant malt finessed by some King Alexander III, a whisky matures in has of the rarest wine casks in the world . unique assemblage been hand-selected of six cask finishes by master whisky—Craig Bridger including sherry, maker Gregg Glass madeira, marsala, and and master distiller chocolate and orange character of cabernet sauvignon barrels, and Richard Paterson, who source a stunning 25-year-old whisky the whisky with rich, nutty flavors. from the world’s finest bodegas that is the crowning jewel of the and top wineries. Through a collection. The Dalmore collection presents close relationship forged over 100 years ago with sherry house a unique view into the world González Byass, the distillery of single malts. The Dalmore “To my mind, a bottle of The Principal Collection features eight Dalmore makes an exceptional gift for nearly anybody,” says distinctive, exquisite whiskies, each representing a different Craig Bridger, Head of Advocacy for Whyte & Mackay Americas. nuance of the house style. “Whisky enthusiasts will admire The entry-level 12-year-old your impeccable taste. And people displays surprising finesse and yet unfamiliar can look forward maturity thanks to its unique aging to discovering a new favorite— process. The whisky is first aged in an open-armed and elegant malt American white oak ex-bourbon finessed by some of the rarest wine casks in the world.” The casks, and then a portion of the whisky connoisseur in your life will spirit is transferred to sherry casks, thank you for gifting one of these including the González Byass masterpieces. barrels, before being reunited for the final blend. The rich and When Andrew and Charles Mackenzie took over the distillery from Matheson in 1867, they added the royal stag emblem to bottles of The Dalmore, and it has adorned the label ever since. people

also sources rare, exclusive casks that previously held 30-year-old Matusalem oloroso sherry. These casks enhance the signature

“

”

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THE

FUTURE OF

WHISKEY

MAKING

Dancing Goat Distillery, Makers of Limousin Rye Explore New Ways To Make Whiskey By Michael Tulipan

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The spirit of exploration

and innovation infuses everything Dancing Goat creates. Known for its signature Limousin Rye and barrel-aging programs, this year, the company opened the firstever true open-air Kentucky-style rickhouse in the state of Wisconsin. Ever since the Dancing Goat distillery opened in the farmland east of Madison in 2017, the owners have had big plans to break out of the micro-distillery category. Coincidentally, they temporarily closed their doors for an expansion project in January 2020, just before the pandemic, and were able to reopen in July with nearly double the production space. The new rickhouse, built by a specialized team from Kentucky, already holds 4,100 barrels and is designed to house 7,800 barrels at capacity. The new barrel-aging warehouse is non-climate controlled and had to be conditionally approved due to the state’s building codes. That also means the public is unfortunately not allowed inside the building, but the company hopes that the next rickhouse they build will be open to the public. “We’re excited to bring the first rickhouse structure to the state of Wisconsin,” says Nick Maas,

co-owner and vice president of distilling and innovation for Dancing Goat Distillery. Limousin Rye is the company’s flagship product, aged for six years and finished in a unique Limousin oak solera system. “What other people would call an extended finish, we would call blending,” Maas says. After about five years, the team selects the blend, which is then transferred to the solera before being finished again in either American or French oak. The resulting rye does not have the flavor profile of straight rye. Instead, its notes of vanilla, spice and a hint of smoke turn out to be a combination that appeals to bourbon drinkers. “We try to take American grains and apply techniques to it to make it a different tasting product,” he says. Sustainability efforts are hand in hand with the company’s rapid growth. Though not certified organic, the team follows organic protocols and farms organically. Dancing Goat also purchased its first farm this year and has started farming its 50 acres organically. The land is currently going through the three-year organic certification process. It is envisioned as a place to grow barley and other crops, provide botanicals for its spirits, and create a habitat for bees.

DANCING GOAT DISTILLERY RICKHOUSE #1

Future growth will be enabled by a growing stock of diverse mash bills, including unique bourbons. “We’re here to explore. We’re not here to sell out,” Maas says. “My father and my goal is to build the world’s most diverse spirits libraries, so we want to have spirits that are unique and diverse.” This will include more upcoming bourbon releases, 100% corn whiskey, high rye, single barrel limited releases, and more. The Dancing Goat team is experimenting with whiskey-aging in close to twenty different types of wood barrels and flavorings. “We are taking casks that people have never heard of and using the tannins that are left in them or using exhausted casks and adding flavoring elements,” explains Maas. “We are using a lot of different kinds of barrels and coming up with a lot of unique spirits.” Plus, the expansion allows the team to offer an educational component to the public. “We really want to teach people about their palates using our spirits. With our team, you’ll have a unique experience where you can learn, taste, and leave with your own custom spirit that you’ve created,” shares Maas. With continued growth and a brand new rickhouse to continue their experiments, 2022 is looking sweet indeed.

LIMOUSIN RYE MAPLE SMASH MADE WITH DANCING GOAT MAPLE SYRUP

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Hooten Young is a brotherhood bonded by the love of freedom, family, and honor.

THANK YOU FOR YOUR

SERVICE... AND YOUR SPIRITS

Hooten Young helps folks slow down and remember By Joseph Luparello

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It all began on a brisk winter evening. Former Special Operations Soldier Norm Hooten and Tim Young were conversing fireside, recalling stories of the past as they puffed on cigars and leisurely sipped whiskey. On their verbal trip down memory lane, they encountered spirits of their honorable friends who are no longer with us today. Feelings of grief lingered in the cold air, but a sense of ambition radiated brighter. They sought a way to carry on their friends’ legacies forever. The best option to fulfill that goal was to keep the stories of the fallen alive. Stories that were easier to tell as the night grew older. The question then became what could help make each moment of those nights special. Both Texas natives answered in 2018 with the birth of their brand, Hooten Young Wine and Spirits. Much more than just a brand, Hooten Young is a brotherhood bonded by the love of freedom, family, and honor. It is a tribute to the brave men and women of the armed forces who valiantly surpassed the call of duty.

In today’s market, Hooten Young’s American Whiskey stands tall. Why is that? Miliotes says it best, “The uniqueness of the whiskey can be attributed to the 12 years of aging as well as the second fill barrels being used instead of the first. The higher distillation married with the second fill barrels makes way for subtle and complex flavors. Instead of spicy, smoky notes that are often seen in first fill barrels, the second fill barrels have lost their bluntness and have a more mellow and complex range of flavors. The second fill barrels bring out the maple syrup, cinnamon, and cardamom notes.”

Ultimately, Hooten Young brought an aged American whiskey to the table that is relaxed and different. Bartenders ought to know it’s a rich and smooth spirit that can be enjoyed either neat or over a pristine ice cube. Miliotes recommends The Hoot cocktail. “It's a riff on the El Diablo, substituting the whiskey for tequila. As far as a mixed drink with whiskey, this is as good as it gets.” Each sip of Hooten Young American whiskey is a gesture of respect and gratitude toward those who make the ultimate sacrifice.

In his own words, the true American hero and 7th Generation Texan Norm Hooten says, “Hooten Young was crafted to help folks slow down, bond with the people around them, and remember those who are no longer here.” Hooten Young is proud to announce the expansion of distribution into several states this year including Texas, Georgia, and Colorado. Young’s longtime friend and the man who discovered the whiskey is master sommelier George Miliotes, whose expertise is unparalleled, as he is only one of 268 master sommeliers worldwide. He carefully devised an intricate process that yields a liquid as memorable as the people it commemorates. Uncommon barrel-aging and distillation methods achieve the perfect resulting notes of maple, vanilla, and ripe apple. CHILLEDMAGAZINE.COM

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EASY DRINKING Ole Smoky’s James Ownby Reserve honors one of the distillery’s founders and whiskey’s history in Tennessee. By Michael Tulipan

Today's whiskey brands are becoming more and more innovative to inspire a new generation of whiskey drinkers. Ole Smoky’s high-quality line of flavored whiskey products models this innovation with products such as Salty Caramel, Peanut Butter, and Mango Habanero. Robert Hall, CEO at Ole Smoky Distillery, believes its constant innovation will continue to attract new consumers to the whiskey category— and this will be an important source for the growth in the spirits market.

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With the launch of James Ownby, the distillery is demonstrating its ability to deliver a very highquality straight whiskey product, “which celebrates the 5th great grandfather of one of our founders and our history in Tennessee,” explains Hall. The role of the James Ownby Reserve Tennessee Straight Bourbon Whiskey in the Ole Smoky portfolio is to showcase the company’s expertise in whiskeymaking and appeal to consumers who might have first entered the category through one of the distillery’s flavored whiskeys. “This new, premium brand is also deeply rooted in Tennessee heritage and connected to the lead founder of Ole Smoky Distillery, Joe Baker,” Hall says. “Ole Smoky serves as an endorser brand to James Ownby Reserve. It’s on the package but in a very subtle way. The packaging is focused on telling the interesting, unique story of James Ownby while connecting back to Ole Smoky through the lineage of our founder.”

James Ownby Reserve The James Ownby Reserve is a Tennessee Straight Bourbon Whiskey aged in American virgin charred oak barrels. According to Hall, “It’s a rich, warm, deep caramel, easy-sipping spirit with a distinctly southern soul. “We have been experimenting with straight bourbon whiskeys since the company was first started. Our founder Joe Baker has been working on and thinking about creating this new brand for years to honor James Ownby (his 5th generation great-grandfather), whose family settled in the Gatlinburg area. This whiskey honors his family tradition and his notable services as a member of the ‘Overmountain Men’ regiment during the Revolutionary War. We are proud to release this new 94-proof, five-year-old premium Tennessee Straight Bourbon Whiskey to a select group of markets. This product is based on years of experimenting with smaller batches aged in 10-gallon barrels and then shared with friends and family. We’re now excited to be sharing it with the world,” notes Hall.

Although many high-quality straight whiskeys are on the market, Hall says the distillery takes pride in the unique mash bill used to create James Ownby Reserve. “We are proud of the whiskey’s smooth, easydrinking character,” shares Hall. “Additionally, the brand is deeply rooted in the Smoky Mountains of East Tennessee.” Bartenders should know that James Ownby Reserve is great served neat, with a bit of water, on the rocks, or in a classic whiskey cocktail such as an Old Fashioned or Manhattan.

Bartenders should know that James Ownby Reserve is great served neat, with a bit of water, on the rocks, or in a classic whiskey cocktail such as an Old Fashioned or Manhattan.

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WELCOME

A NEW GENERATION OF

WHISKEY DRINKERS

Benjamin Chapman 4-Year Corn Whiskey is Attractive, Accessible, and Perfect for Exploration. By Michael Tulipan | Photos courtesy of 3 Badge Beverage Corp.

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“In previous generations, brand loyalty was common, but we are seeing this generation being open to trying new and smaller batch offerings.” Evoking the glamour of the jetset era, 3 Badge’s Benjamin Chapman crafts exquisitely made whiskies designed to introduce the spirit to the next generation. Benjamin Chapman 4-Year Corn Whiskey offers an approachable and exciting entry point for newcomers to the category. “With the new generation of whiskey drinkers, we certainly see a trade up to premium and ultra-premium spirits as well as exploration,” remarks August Sebastiani, President of 3 Badge Beverage Corp. “In previous generations, brand loyalty was common, but we are seeing this generation open to trying new and smaller batch offerings.” Whereas all the grain for its debut brand—Benjamin Chapman 7-year Whiskey— was grown in Canada, the new 4-Year Corn Whiskey is sourced and produced in Kentucky. True to its name, the focus is almost entirely on the corn with a mash of 80% corn, 11% rye, and 9% malt. Kentucky’s famous limestone water is the backbone of any good whiskey, and here, it is used to impart minerals and act as a filter for the base liquid. The whiskey undergoes two distillations, the primary in a column still and the secondary in a continuous pot still, which also allows the extraction of unwanted flavors. The spirit then ages for four years in casks that had previously been used to age bourbon for two years. Newcomers will especially appreciate 4-Year Corn Whiskey’s accessible notes of fresh cornbread, butterscotch, and baked upside pineapple cake layered with smooth vanilla cream and tropical notes.

The bottle design reflects the time and era of the mythical Benjamin Chapman, stylish and sophisticated rather than flashy, with touches of gold and diamonds. The shape itself resembles an intricate crystal tumbler often used for classic whiskey cocktails. Men’s fashion and jewelry influenced the label and foil design focusing on subtle lines, touches of gold, and a diamond overlay over ruby red color scheme that would work equally well as the design for an elegant, timeless silk necktie. Crafted with a smooth, approachable flavor profile, the 4-Year Corn is an attractive entry point for newcomers to the whiskey category. “It is not pretentious in a way that is off-putting to new whiskey drinkers,” Sebastiani says. “With its sweeter mash of 80% corn, it is an excellent entry whiskey for those looking to explore the category.” The balanced taste lends versatility to the spirit, allowing it to be enjoyed neat or in a classic cocktail like the Manhattan or Old Fashioned. “For a more refreshing spin,” notes Sebastiani, “sip Benjamin Chapman 4-Year Corn Whiskey in a Mint Julep or a Whiskey Highball.” Though its moniker hearkens to the past, 3 Badge is looking ahead with upcoming brand innovations like a barrel-aged 7-year rye and a ready-to-drink premium cocktail featuring the 4-Year Corn Whiskey. Somewhere, Benjamin Chapman is looking down from 35,000 feet and enjoying the view as his whiskey welcomes the next generation into the fold.

Spiced Chesterfield INGREDIENTS

2 oz. Benjamin Chapman 4-Year Corn Whiskey 1 ½ oz. cinnamon spiced apple juice ½ oz. simple syrup ½ oz. fresh lemon juice 2 dashes Angostura bitters PREPARATION

Combine all ingredients in a mixing glass, add ice and shake. Strain into Collins glass filled with ice. Garnish with three speared apple half wheels. CHILLEDMAGAZINE.COM

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SAY "OUI" TO

FRENCH

W H I S K Y The Quest for Elegance with Heavenly Spirits French Whisky Collection By Christina Staalstrom

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As a leading importer of exceptional French spirits, Heavenly Spirits is proud to be representing what they believe to be two of the top whisky lines made in France, the French Whisky Collection that includes Armorik and BASTILLE 1789 Whisky.

to being the leading consumer of whisky in the world (mostly blended scotch style whisky), the French have been distilling spirits longer than anyone else in Europe. They also have access to all the best ingredients, including water, grain, and wood.”

Why French Whisky? According to Daniel Cooney, coowner of Heavenly Spirits, “In addition

The characteristics of French whisky are evident in the craft of French distilling.

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“It seems to me that, like with everything the French do, they bring a certain flair and refinement. They see spirit distillation as an art, as well as a craft, and so they take it very seriously. With so many producers now pursuing the ‘art’ everywhere in France, it’s almost impossible to identify any unifying characteristic. One thing they all have going for them is the variety of wine and spirit barrels they have available to experiment with from other French producers,” Cooney says.

“THE FRENCH ARE HERE NOW, AND THEY ARE BRINGING THEIR A-GAME.” A-GAME.”

The use of French oak casks or exwine casks is indeed one aspect that sets French whisky apart. Close links to well-established coopers, wineries, and other spirits producers, allow a lot of creativity when maturing whiskey. Another factor that sets French whisky apart is that France is one of the only countries to master the entire whisky production chain, from top-quality barley to oak wood for the barrels. According to David Roussier, director of the Armorik distillery, “We also have a long history of distillation experience, along with recognized expertise in the proper aging of eaux-de-vie. I might also add that the French are known to possess a certain persistence in the quest for elegance.”

Bartenders should know that in 1983 there was only one producer of whisky in France (Armorik), and today there are close to 100 producers. Most of these producers belong to the recently created Fédération du Whisky de France (www.whiskydefrance.fr). “The French are here now, and they are bringing their A-game. Over 1 million bottles were sold in 2020,” Cooney adds. As far as serving French whisky, Cooney says bartenders “should treat French whisky with the same respect they apply to any other great spirit.” To serve, the scotch-style blend of BASTILLE 1789 Whisky makes a great mixer in a variety of cocktails; whereas some of the amazing new expressions that Armorik has been producing (like the Pineau des Charentes finish or the Yeun Elez peated) are perfectly enjoyable sipped neat, or with a small cube of ice. Roussier adds, “Most people will want to drink it neat or on the rocks, but at the distillery, we try to encourage people that a classic highball is a great way to enjoy Armorik, especially when using our Classic Single Malt. And of course, a good ole Manhattan works well with the spices of the sherry finish Armorik.”

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SAGAMORE SPIRIT C O C K TA I L

SHOWDOWN Competition Winner of the Best Rye Cocktail By Joseph Luparello

Crafting a unique and wellbalanced cocktail is an artform meant to be celebrated and shared. That’s why Sagamore Spirit, a Baltimore-based distiller of rye whiskies, wanted to showcase the skills of the country’s best bartenders at their 2021 Cocktail Showdown, which ended in September. The pandemic hit the hospitality industry especially hard, leaving many bartenders

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without an opportunity to share their craft. “That really drove us to create a platform,” said Marcus Stephens, Executive Vice President of Brand Marketing at Sagamore Spirit. “We wanted to connect with the bartending community in an authentic way.” This year’s competition was divided into three regions: West Coast, Central, and East Coast.

Each regional winner was awarded $500 and a shot at taking home an additional $1,000 in the finals. They were also given a two-night stay at the Sagamore Pendry Hotel in Baltimore. The three finalists competed at Sagamore Spirit’s world-class waterfront distillery in the Port Covington neighborhood of Baltimore.

“The contestants really brought their “A” games and made some very interesting, spirit-forward cocktails,” says Wendy Hodges, Chilled 100 Ambassadors National Director and one of the Sagamore Spirit Cocktail Showdown judges. “Each one was unique and that in and of itself made the judging very difficult. All of the cocktails showcased the versatility of Sagamore Rye and made the spirit the star of the show, which is what I look for when judging a competition.” “I was really excited about how the final event of the Sagamore Spirit Cocktail Showdown turned out,” shares Stephens. “After three virtual regional events, it was great to get everyone together safely at the distillery for the Finals. The interaction between the host, judges, contestants, and crowd brought a much-needed sense of community to the competition.” Out of the three winning cocktails, The Gold Fashioned, mixed by Houston-based bartender Max Wingert, stood out to the judges. “Max’s cocktail was smooth and well-balanced,,” remarks Stephens. “The twist with Cointreau and Kahlúa gave it a unique finish that I think won him the competition.” Wingert admits to many hours of trial and error and a lot of tastings with friends, for the creation of his cocktail’s name. “Sagamore Spirit Whiskey is a unique rye, with an elegance and excellence that deserved the very best in terms of crafting a cocktail,” he explains “The real trick is bringing out the innate flavors therein, rather than covering up the whiskey in favor of other flavors.”

Winning cocktail, “The Gold Fashioned” To the bartenders who are thinking about entering next year’s competition, Wingert urges you to go for it. “I was inspired by a fellow bartender who I respect. She was the reason I entered, and I almost turned it down! I am immensely grateful that she pushed me to take a swing, nevertheless.” He also says, keep it simple and be nothing but your most authentic self. “Authenticity and character in both craftsmanship and charisma are just as important as the cocktail itself.” Winner, Max Wingert CHILLEDMAGAZINE.COM

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RECIPES LAS VEGAS TEQUILA AND MEZCAL BAR, LUCKY DAY BLENDS ECCENTRIC ART, KNICK-KNACKS, AND STAINED-GLASS WINDOWS WITH A CANOPY OF 15,000 CUSTOM HANDMADE PROGRAMMABLE LED LIGHTS IN ALL SHAPES AND SIZES. THE COCKTAIL PROGRAM IS AS COMPELLING AND EYE-CATCHING AS THE EDGY INTERIOR DESIGNS. Photos by Anthony Mair

CHICA BLANCA INGREDIENTS 1 1⁄2 oz. El Jimador 1 ⁄2 oz. lavender syrup 1 ⁄2 oz. elderflower 1 ⁄4 oz. creme de violette 1 ⁄4 oz. simple syrup 1 oz. lemon juice PREPARATION Shake, strain, garnish with citrus bubble.

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MI AMOR INGREDIENTS 3 ⁄4 oz. Bacardi 3 ⁄4 oz. Aperol 3 ⁄4 oz. lime juice 1 1⁄2 oz. fresh strawberry purée PREPARATION Shake, strain over ice, garnish with an edible flower.

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DULCE MEXICANA INGREDIENTS 1 1⁄2 oz. Tequila Reposado 1 ⁄2 oz. mango habanero vodka 1 ⁄2 oz. agave 1 ⁄2 oz. triple sec 1 1⁄2 oz. house sour PREPARATION Shake and dump into a chamoy rimmed glass, garnish with a tamarind straw and lime wheel.

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ESCORPION INGREDIENTS 1 1⁄2 oz. mezcal 1 ⁄2 oz. Hawaii-Chili-infused tequila 1 ⁄4 oz. agave 1 muddled Bordeaux cherry 3 dashes sassafras bitters Hot Chili pepper (for garnish) PREPARATION Combine all ingredients and stir. Strain over a large ice cube in a cocktail glass.

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HOTSPOT

SPOTLIGHT

SOMEWHERE NOWHERE New York City’s newest venue offers 360-degree skyline views

By Bryen Dunn

"Somewhere Nowhere brings to life a sensory excursion, tantalizing all five senses from the vibrant lights to the state-of-theart sound system... to the scent of a magical forest gracing the air." 126

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Somewhere Nowhere is New York City’s newest lounge, nightclub, and rooftop pool, providing New Yorkers and visitors from around the world with an enchanted, wanderlust getaway from Manhattan’s busy city streets. The two-level 5,156 square foot indoor and outdoor space sits atop the Renaissance Chelsea Hotel on the 38th and 39th floors, offering an unparalleled 360-degree view of the city. The vision and the venue result from a decade-long partnership between visionary entrepreneurs Sameer Qureshi and Nathan Leong of hospitality company El Grupo SN. Alongside brand director Iris Tang, the trio reimagines the New York day nightlife scene by bringing

an alluring, sensational secret garden theme to life. Influenced by their multicultural backgrounds and extensive experience in the NYC hospitality industry, the partners have envisioned a world that provides an escape for all. Acclaimed architect Stonehill Taylor brilliantly captures the fairytale-like concept throughout the design of the space. Lounge floor design elements, including a decadent arched entry, lead guests through a dreamlike passageway where they are met with custom art pieces of gnomes and fireflies, neon signs, and fantastic lantern sconces from another time. These entryway designs set the tone for the magic to be experienced on the 38th floor.

Somewhere Nowhere is located at the top of the Renaissance Chelsea Hotel 112 W 25th St, New York City, NY 10001 646-907-1220 somewherenowherenyc.com

Under Iris Tang’s creative direction, Somewhere Nowhere brings to life a sensory excursion, tantalizing all five senses from the vibrant lights to the state-ofthe-art sound system designed by DNA Illuminations to the scent of a magical forest gracing the air. With the help of decor team Let It Be Made 8, vibrant lights throughout the venue complement the art installations and whimsical atmosphere that follows an intentional progression from day to night. “When guests arrive at Somewhere Nowhere, they are welcomed into something truly magical,” states Leong. “We have created a full-sensory-driven

experience designed to amaze and enchant every guest every night. We wanted to redefine what a rooftop experience in NYC could be, offering stunning views within a secret rooftop garden perched high in the sky with its own pool,” adds Qureshi. The restaurant serves seasonal and lounge food items specially curated by Iris Tang and executed by Chef Fabrizio Facchini. Menu items feature international fare to satisfy all palettes, including vegan and vegetarian options. The cocktail menu focuses on exploring the flavors of the world, highlighting refreshing tropical notes through hibiscus and passion fruit while adding a kick

with ancho chili spice for those who like it hot. These curated cocktails are designed to be reminiscent of magical cities from various cultures. “As we ideated the concept for Somewhere Nowhere, we wanted to create an all-day experience that is completely unexpected. Taking cues from the nightlife and hospitality industry over the past 40 years, Sameer and I imagined a space that openly welcomes people and cultures. Where everyone can come together and experience great drinks, delicious food, eclectic music, and avantgarde programming,” says Leong.

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LAST CALL

CHILLIN’ WITH

JORDANA BREWSTER JORDANA BREWSTER CAN BE SEEN STARRING IN F9, THE NEWEST FILM IN THE ACTRESS’S LONG LINE OF ROLES IN THE FAST & FURIOUS SAGA. Photo by Dana Boulos

DRINK

I love a skinny Mojito made with Zacapa rum, stevia, lime and soda.

FAVORITE BARS

DOING NOW

I recently launched a partnership with Zacapa Rum. It is a beautiful ultra-premium rum from Guatemala that is blended by one of the first and few female Master Blenders in the world, Lorena Vasquez. I’m so excited to be working with a powerful and passionate female in a maledominated industry.

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Tower Bar in LA. It feels like you’ve traveled back in time. The ambiance is amazing. I also love the bar at the San Ysidro Ranch.

FROM JASON ALDEAN

SCAN TO LEARN MORE

Chilled Magazine - Volume 14 Issue 5

Articles inside

In the Know - Vinexpo America

Bartender’s Choice - The Bitter Truth

Wine Know How - Dark Horse Wine

That’s the Spirit - Dos Maderas Rum

That’s the Spirit - Bacardi Reserva Ocho Sherry Cask

That’s the Spirit - Rhum Barbancourt

Riff on a Classic - The Mexican Highball

Food Know How - Sumac

Drink In History - The Hanky Panky

Nikki Simkins, E11EVEN Vodka

Becky Harris, Catoctin Creek

Lisa Pfenning, Bacardi

Christina Staalstrom, Wine and Spirits Consultant

Nancy Duarte, Santa Teresa 1796

Francesca Nonino, Nonino Distillery

Kristen Risk, Frankly | Stasha Johnston, Monin

Ekaterina Kuzmina, NEFT

Making Spirits Bright - Dewar’s Custom Label

Distillery Profile - The NV Group, India

Celebrity Sips - Powerhouse Women

Innovative Women, Jenny Manger, Marussia Beverages

Distiller Profile - Lauren Oscilowski

Brand Ambassador Profile - Sydney Edwards

Bar Owner Profile - Med Abrous and Marc Rose

Competition Winner - Ryan Minnick

Behind the Whisk(e)y Bar

Cool Cans - CAN You Dig It?

Wine Labels - From Grape to Glass

Bartender Submission - Renee Harper, Phoenix

Cool Bottles - Out of Africa

Bartender Submission - Tim Rita, Las Vegas

How to Make Clarified Milk Punch

A Message from Lynn House