Chilled Magazine - Volume 15 Issue 2 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

A$AP ROCKY DISRUPTS THE WORLD OF WHISKY

SUSTAINABLE

SIPS

THE INNOVATION

ISSUE

PURE TASTE. PURE SUMMER.

TEXAS TEA

WATERMELON MINT JULEP

1.5 oz NEFT Vodka™ .75 oz raspberry reduction .5 oz rosemary simple syrup .5 oz fresh lime juice

1.5 oz NEFT Vodka™ 1 oz fresh watermelon juice .5 oz lemon juice .5 oz mint simple syrup

Add all ingredients in tins with ice and shake vigorously. Double strain into rocks glass over fresh ice and garnish with rosemary.

Shake vigorously with ice. Pour into rocks glass. Top with soda. Garnish with watermelon and mint sprig.

CONTENTS

VOLUME 15 - ISSUE 2

features

104

108

Mercer + Prince Canadian Whisky

Eco-friendly Spirits Find Innovative Ways to Do Business

A$AP Rocky Disrupts the Whiskey Category

The Seers of Sustainability

114

116

Redwood Empire has an Impactful Goal

Rhum Barbancourt’s Sustainable Practices

Drink Among Giants

122 Recipes

Thyme Bar, NYC

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A Sign of the Times

110

112

Mijenta Tequila Honors its Mexican Land

Broken Shed Vodka looks toward the Future

Setting a Sustainable Example

118

With Respect to the Environment Distillerie Du Peyrat Produces Organic Cognac

Taking Care of Tomorrow, Today

120

A Sustainable Life

Novo Fogo Cachaça Takes Steps to Inspire and Innovate

126

Hotspot Spotlight Apothecary 330 Fort Lauderdale, Florida

CONTENTS

VOLUME 15 - ISSUE 2

departments

Editor’s Note

10 A Message from Tara Jagodzinski

Bottoms Up! 12 14 16 18

Cool Bottles - Innovative Ideas Cool Cans - Can You Dig It? Anatomy of the Bottle - Caisteal Chamuis How to Make Skeleton Leaves

The Locals 22 24 26 28 30 34 38 40

Bartender Submission - Emma Alexander, New York Bartender Submission - Javier Ramierz, Las Vegas Bar Owner Profile - Tyler Hollinger Competition - Windsor Whisky Cocktail Challenge 5 Things with Bar Convent Brooklyn Chilled 100 Bartenders - Lyre’s Cocktails by Choice Brand Owner Profile - Preiss Imports Bar Program Profile - Wynn’s Mariena Boarini

Special Section 48 50 54 58 62 66 70 74

Innovators Issue Gamechangers - Absolut Vodka Think of Value - Ron Abuelo Rum Taking a Shine to Bartenders - Ole Smoky Distillery A Woman’s Touch - Catoctin Creek Distillery The Collective Spirit - Sagamore Spirit RTDs Made for Bartenders - Villa Massa A Flair for Unique Flavors - Smoke Lab Vodka

Advanced Mixology 44 46 78 80 82 86 88 90 92 94 98

Drink In History - El Diablo Food Know How - Sweet Potato That's the Spirit - The Agave Way, Pernod Ricard That's the Spirit - Live and Breathe Mexico, Chopin Agave Spirits That's the Spirit - True Spirit of Mexico, Rooster Rojo That's the Spirit - The Mexican Art of Celebrating Life—Kah That's the Spirit - Woven into the Fabric of Mexico, El Luchador That's the Spirit - Spicing Up the Tequila Game—Ghost Tequila That's the Spirit - A Masterpiece to Remember, Tequila Komos That's the Spirit - Spotlight on Sotol—Quenchol Brand Spotlight - Dewar’s Championship Whiskey

Mix It Up

20 42 100 128

Behind the Aromatic Whiskey Bar Celebrity Sips - Bridgerton Shaking & Stirring - Launches Last Call - Chillin’ with Jeremy Piven

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

CHILLED VOLUME 15 ISSUE 2 APR/MAY 2022 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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SUSTAINABILITY IS THE NEW RESPONSIBILITY In the village of Koskenkorva, we run on bioenergy, use our barley fully, even its husks and stalk, and recycle 99.9% of everything. Some call this sustainability. For us it’s a way of life. (And yes we’re working on that last 0.1%.) See the big picture: www.koskenkorva.com

PIRITS TL S CO

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2 0 21 N E

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TITION

@KoskenkorvaVodka

SPIRI

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MADE IN FINLAND 95

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

VOLUME 15 - ISSUE 2 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING MANAGER Max Ferro EXECUTIVE EDITOR Vicki Cruz, Lesley Jacobs Solmonson MARKETING COORDINATOR Melissa Nittolo MARKETING ASSISTANT Joy Sinacore CHILLED 100 NATIONAL DIRECTOR Wendy Hodges CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR Marlena Zygadlo DIGITAL COORDINATOR Dylan Perry EDITORIAL STAFF Isabella Cruz, Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Victoria CeCe, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS Tara Jagodzinski, Gabriela Lozada, Jeremy LeBlanche, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by AP the Angel 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 15 - Issue 2 ©2022 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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Flavor in Full Bloom

Enjoy a bouquet of floral blends, each made with premium natural ingredients sourced from around the globe—perfect for crafting truly unique and delicious beverages.

Clean Label | No Artificial Ingredients | Gluten Free Non GMO | Plant Based | Kosher

monin.com

@monin_usa

GUEST EDITOR'S

Letter Let me begin by saying that I never thought I’d be running a sustainable bar program. Five years ago, I didn’t even know what it was, let alone how to go about it. But I guess you might say I was inspired to make a difference in our industry and create the waste-free bar where I work. When I started bartending, I was confident in my mixing style. Then I met our executive chef, who has a world of knowledge and skill, and he appreciated my quirky ways of building the most off-the-wall flavor combinations. I now know he is someone I needed to meet in life. Bit by bit, he made me realize there was more I could be learning about everyday ingredients and bar prep. So, I took a step back and began questioning ingredients. Could I use more of a particular fruit or vegetable and not throw away any of it? That was my focus. Simple, right? So simple, it changed my way of thinking. Take citrus. We juice it, then toss it. Now I save that citrus and boil it with different botanicals to create new flavor profiles. I started looking at foods and thinking, how can I pull the full flavor from this and use every part? Macerating fruit for syrups? Take the fruit after you pull out the flavor for your syrup, throw it in a dehydrator, and you may have that perfect garnish or blend it into a powder to dust glasses. Juicing ginger or turmeric? Save what’s left and use it to make turmeric honey or ginger oil. I’m proud that I have learned to look at what I’m using and how I’m using it in a whole new light, and that wouldn’t be the case if I hadn’t met someone who opened my eyes to a new way. Imagine if all of you met that one person who inspired you to make the same change. Some day.

ski Tara Jagodzin

Lead Bartender at Dragonfly & Freya, Detroit Tara Jagodzinski is currently the lead bartender at Dragonfly & Freya in Detroit. She is known for her use of Asian inspired flavors and creativity behind the bar. She is big in the bar competition scene. When she is not at work, she is a mother of five and a big advocate for the Chinese and Asian communities.

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BOTTOMS UP!

COOL BOTTLES

INNOVATIVE IDEAS THE REACH

Capturing an enduring spirit, The Macallan unveils a single malt whisky created from a single sherry seasoned oak cask, laid to rest during the Second World War. Cradled on a bronze sculpture of three hands, each representing the characters in The Macallan’s history and their unique story— one for 1940s distillery workers, another for one-time chairman Shiach, and the third for current Master Whisky Maker, Kirsteen Campbell, who selected the cask to create The Reach.

VELLICHOR

Compass Box Scotch Whisky makers announce an expression inspired by the experience, emotion, and aroma of old bookshops. Ideal for collectors and enthusiasts, “Vellichor” is a word that embodies the fragrance and nostalgia of old books found within second-hand bookshops, as shown in the artwork and aged aesthetic flowing through all elements of the bottle.

PATRÓN CHAIRMAN’S RESERVE

Only 150 individually numbered bottles in a oneof-a-kind, exclusive blend that has never been released to the public, until now, this exquisite tequila is the first non-fungible token (NFT) of its kind. Bottled in a handmade crystal decanter, handnumbered by the Patrón familia, and beautifully packaged in a dome-shaped box with frontopening double doors featuring laser-cut panels that allow light to illuminate the liquid inside.

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THE COSMOPOLITAN. AN ABSOLUT ORIGINAL. Scan for recipes that put a twist on the cosmo.

IT’S IN OUR SPIRIT

E N J OY R E S P O N S I B LY

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT? FAUX PAS

Betches, the female-owned media company dominating internet pop culture enters the RTD category with real vodka, no artificial flavoring, gluten free canned cocktails in two flavors: Vodka Soda with hints of lemon and mint and Vodka Mule made with notes of Bartlett pear. Packaged in hard-to-miss, vibrant can designs complete with Betches trademark humor and drink descriptions.

HELLO GORGEOUS

Sourced directly from France to inspire healthy, mindful drinking through a refined approach to beauty and selfexpression, Hello Gorgeous wants to provoke an idyllic French Women lifestyle with its new class of premium craft cocktails fusing authentic French rosé, top-grade French vodka with natural botanical flavorings, and genuine French mineral water available in flavors: Clementine & Peach and Grape & Elderflower. Its Joie de vivre, bottled and chilled.

SPA GIRL

Pop and pour cocktail collection, Spa Girl RTD’s are “the little cans that pack a punch” at 16.5% ABV, made with premium six-times distilled corn-based vodka and a women-centric attitude. These high proof darlings are free from artificial sweeteners and flavors with less calories, sugar, and carbs. The portfolio includes its Signature Vodka made ready to drink in Cucumber, Peach, and Pear cocktail flavors.

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Win A Trip to Brazil! The Novo Fogo Bar Strength Challenge Hosted by CHILLED Magazine Create your winning cocktail around the theme of environmentally-friendly drinking with Novo Fogo’s thoughtfully-produced Bar Strength Organic Silver Cachaça. As a messenger of cleaner business practices in our industry, Novo Fogo Organic Cachaça produces its line of Brazilian sugarcane spirits while seeking to inspire others to drink better for the earth. Novo Fogo challenges bartenders to answer the question:

WHAT DOES ENVIRONMENTALLY-FRIENDLY DRINKING MEAN TO YOU? Bartenders are invited to create a unique cocktail inspired by the theme of environmentallyfriendly drinking, featuring Novo Fogo’s newly-launched Bar Strength Cachaça. Novo Fogo Bar Strength Cachaça is the world’s first truly carbon-neutral spirits bottle – from true origin to final destination, including the carbon footprint of their suppliers, distributors, freight, fuel, warehousing, etc.

WHAT YOU CAN WIN TWO grand prize winners will win an allexpenses paid adventure to visit Novo Fogo’s distillery in Morretes, Brazil. Eight other winners will take home cash prizes.

DEADLINE: May 31st, 2022 Learn more and submit your environmentallyminded Bar Strength Cachaça creation at: https://chilledmagazine.com/novo-fogobar-strength-challenge/

BOTTOMS UP!

ANATOMY OF THE BOTTLE

Wrapped in Mystery The Gaelic language is a vital part of the cultural heritage of the Scottish Isles.

The cloudy and misty weather in the Hebrides lends to the moody and mysterious atmosphere of the area.

Displayed on the label is a rendition of a ruined castle found through exploration into the history of isles of the Hebrides. Illustration of the ruined castle and surrounding landscape was specially commissioned from an artist on a nearby island and was produced as a traditional linocut and printed by hand on a Victorian cast iron print press.

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A classic ‘Island style’ Blended Malt Scotch Whisky from Mossburn Distillers, Caisteal Chamuis (Castle Camus in English) offers easy access into the challenging world of peated whiskies. Bold and smoky, but with an approachable double cask finish that balances the heavy Island peat notes, this characterful whisky is blended from a careful selection of fine Single Malts all distilled on the islands of Scotland. Re-casked in first-fill bourbon barrels for added depth and a mellow oak spice finish, Caisteal Chamuis is bottled without coloring or chill filtration, like all Mossburn’s whiskies.

Caisteal Chamuis is the Gaelic name of the mysterious medieval ruin which lies on the headland of the eastern flank of Knock Bay, on the Isle of Skye, clearly visible from Mossburn’s new distillery, Torabhaig.

The pale teal glass evokes the gentle, natural hues of the Isle of Skye, adding an intriguing depth to the color of the spirit. As a tribute to Hebridean life and lore, the whisky reminds us of a time of peat fires, lively company, and bold spirits. The bottle’s label design was inspired by an exhaustive dive into the history of the area and the whisky found there throughout time. The label is designed to convey the mood and atmosphere of a place steeped in legend and myth. Founder and CEO of The Mossburn Distillers company, whisky maker Neil MacLeod Mathieson’s signature etched on every bottle.

BOTTOMS UP!

HOW TO

HOW TO MAKE SKELETON LEAVES Photos courtesy of Brujas

eautiful, delicate, eye-catching skeleton leaves make unique cocktail garnishes—they can be dyed, dusted, floated in, or clipped on a cocktail for that wow factor. Skeleton leaves are expensive to buy but easy to make. Basically, they are made by removing the leaf tissue from the leaf without damaging the lacey veins. Lead bartender Gabriela Lozada for Brujas, an herbal-forward cocktail bar in Mexico City, offers DIY steps to skeleton leaf garnishes.

STEP 1

STEP 2

CHOOSE YOUR LEAF A variety of leaves can be used to garnish cocktails. The best leaves to work with have a waxy, glossy finish and strong, tough skeleton like peepal, maple, oak, magnolia, or gardenia. Any green leaf can be used but fresh leaves with more pulp or flesh give better results.

SOAK LEAVES Cover the leaves with water and soak for 2-3 weeks, changing water regularly, every 2-3 days until leaves become soft. For quicker results, put 80g of baking soda in a pot filled with 250ml of water over low heat for about 20 minutes, once the bicarbonate is dissolved add the leaves and let them cook for about 2 hours, then let leaves rest in cold water for 10 minutes.

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STEP 3

Place leaves on a flat, covered surface and gently rub the leaf pulp away with a soft brush. Rinse the leaves with fresh water and let dry. For quicker results, gently brush the leaves and put in a dehydrator for 30 minutes at 60ºC to dry.

GABRIELA LOZADA Gabriela is the bar manager of an all-female restaurant and bar named Las Brujas (meaning witches) located in the heart of the Roma Norte district, which, until a few years ago, was the home of a shaman named Pachita, known for her mystical art. The modern cocktail bar has plenty of magical elements including cool twists on classics that center on herbalism, infusions, and inventive ingredients.

MAGNOLIAS BONES INGREDIENTS

1 oz. pea flower-infused gin Clarified Carpano Rosso Clarified Campari Magnolia skeleton leaf (for garnish) PREPARATION

Combine ingredients in a mixing tin with ice, shake, strain into Martini glass. Garnish with skeleton leaf.

TIP Leaves must always be fresh, and work best if left soaking overnight in a glass container.

PRO TIP Gabby’s favorite leaves are kaffir leaves because they are so thick and easy to handle when skeletonized. Be sure that leaves are not poisonous as is the case with some ivy. CHILLEDMAGAZINE.COM

MIX IT UP!

BEHIND THE BAR

BEHIND THE

Aromatic Whisky BAR SILKIE IRISH WHISKEY

Looking to Irish heritage to create a modern whiskey with a traditional smoky profile, Sliabh Liah Distillers in Donegal launch The Legendary Silkie Irish Whiskey Collection. The inspiration for Silkie whiskey came from the once mainstay flavor profile of Ireland’s distilling output and founder James Doherty’s fond memories of his Grandad’s sweet, smoky tobacco along with smells of peat and his Gran’s baking.

THE WISEMAN

Kentucky Owl’s second release in The Wiseman series, a new straight rye whiskey with a 95% rye mash bill bottled at 100.8 proof. Rich and spicy nose with aroma of fresh rye bread gives way to hints of sweet caramel and cinnamon. This is the third release under Kentucky Bourbon Hall of Famer and master blender John Rhea.

BLOOD OATH PACT 8

Lux Row master distiller John Rempe continues his annual pact with bourbon drinkers, releasing Blood Oath Pact 8 Kentucky Straight Bourbon Whiskey finished in Calvados casks. The casks impart their appley aroma and flavor to Rempe’s combination of aged bourbons making a one-of-a-kind pour.

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THE LOCALS

BARTENDER SUBMISSION

THE START OF EMMA ALEXANDER’S cocktail career dates back 25 years ago in Cincinnati, Ohio. A desire for purpose and self-improvement drew her to the industry. She viewed it as a chance to create something for people and engage in conversation, the ultimate counter to her introverted tendencies. Seizing the opportunity led Emma down a prosperous career path, with a long range of roles including bartender, bar manager, beverage director, bar owner, consultant, brewing apprentice, distributor specialist, and educator.

Emma Alexander Bar Consultant New York, NY

A craving for knowledge has always fueled her success in mixology. Her passion for instruction and learning connected her with some amazing tastemakers throughout her career. Emma’s style zeroes in predominantly on the culinary side of things, always keeping her ear to the ground when working with local ingredients and embracing sustainability. She currently is a beverage director for a major restaurant group in Colorado and owns a consulting company where she works with other talented brands and outlets. She shares one common goal with her business partners: build and maintain the cocktail community, while spreading the love of booze. A great deal of influence in Emma’s life comes from working with chefs. They all played a part in strengthening her grasp on the relationship between food and drink. Her approach to creating cocktails is based solely on what she learned from them. Elaborating on her method, she says: “I think of the season and see what the food menus sing to me. I think about the seasonality of herbs, fruits, and vegetables. Then, with supply chain issues all over now, I consider what’s available and use that as a building block to bring consistency to the guests.”

GUCCI MANGO INGREDIENTS 1 ½ oz. jalapeno-infused tequila ½ oz. Ancho Reyes ½ oz. Montenegro 1 ½ oz. mango purée 1 ½ oz. Unicorn Tears CBD Infused Seltzer 1 oz. lime juice ½ oz. agave nectar 5 dashes Peychaud’s bitters

To all novice and at-home bartenders, Emma offers words of advice that were imperative to her growth as a mixologist. “Don’t be afraid to think outside of the box.”

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Photos by @thecocktailshaker

PREPARATION Combine ingredients in mixing tin. Shake strain over ice in Highball glass. Top with bitters. Garnish with orange twist.

@redwoodempirewhiskey

A Distinct Californian Whiskey Rooted in Sonoma County, our whiskeys utilize water from the nearby Russian River aquifer in combination with best grains. Partnering with like-minded distilleries across the nation, we hand-select older barrels to complement our own local expressions. We now have the largest rick house in California, with each barrel aging in the cool, foggy mornings and evenings in the region that inspired our name. The result is, consistently complex, bold, and distinctly Redwood Empire Whiskey.

BUY A BOTTLE AND WE’LL PLANT A TREE!

THE LOCALS

BARTENDER SUBMISSION

JAVIER BEGAN HIS JOURNEY in the Food & Beverage industry at a young age, growing up working in his family-owned restaurant. After this establishment closed, he continued to work in the field, with Dos Caminos in the Palazzo on the Las Vegas strip as his first casino bar job. He worked his way up and down the strip until becoming a bartender and quickly fell in love with the profession.

Javier Ramirez Oak & Ivy Las Vegas, Nevada

One person Ramirez credits as influential to his career is his close friend and fellow bartender, Eric Smith. He was the one that first gave him a chance behind the bar, introduced him to influential bartenders, and taught him how to be a cocktail creator. Ramirez believes new bartenders should work their way up from barbacks and then figure out what type of bartender they’d like to be. “This industry is always changing, and the more you learn, the better,” adds Ramirez. “For the bartenders that start at home, I’ve noticed that it begins with one spirit, and little by little, more and more is learned about it, and most move onto different spirits from there.” One of Ramirez’s favorite ingredients to work with right now is ginger. “I love ginger as it can be both overpowering and also have a soft backend note that lingers in cocktails,” shares Ramirez. He also adds that it can be so versatile in drinks as it comes in many different forms, such as syrup, candied, and powdered. Ramirez doesn’t really have a specific method or process when creating new cocktails. Instead, he says he has a list on his phone of cocktail names with no cocktails and vice versa. “It’s all in the way you make it work,” says Ramirez. “The way it all works is different for everyone, which is what I love about this industry. You can have the same cocktail, made with so many variations, created by so many different people.”

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COMO LA FLOR INGREDIENTS 2 oz. Illegal Mezcal 1 ¼ oz. Fresh cucumber-lime juice 1 oz. Marie Brizard Elderflower ¼ oz. jalapeno simple syrup (2:1) Edible flower (for garnish)

PREPARATION Add ingredients to a mixing tin with ice. Shake, strain into a coupe. Garnish with an edible flower.

THE LOCALS

BAR OWNER PROFILE

Farm-to-Bar Concept with TYLER

HOLLINGER Festivál Café, New York City By Joseph Luparello Photos by Luis Ruiz @larufoto

Notorious FIG Ingredients 2 oz. Sazerac Rye ½ oz. lemon juice ¾ oz. Crème de Mure 1 oz. fig compote syrup Preparation Shake and strain over pebble ice. Garnish with fig and fresh winter thyme.

Tyler Hollinger is the multitalented co-owner and head mixologist at Festivál Café in New York City. Leading one of the Big Apple’s Farm-to-Bar concepts is a demanding role, but Tyler’s history of hard-earned success suggests he is more than qualified for the task. Tyler has nearly two decades of experience coordinating some of the city’s most dynamic events and experiences. Not to mention, he also has ground in the entertainment industry as an actor and filmmaker for many popular NYC-based shows. As a pioneer of the Farm-toBar movement, Tyler intends to familiarize the masses with his unique approach to running his concoction café. He remarks, “The Farm-to-Bar cocktail program

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features hyper-seasonal mixology, which celebrates our local farms and fresh produce. We change the menu four times a year based on the season and primarily serve what is currently in the ground or recently harvested.” Most of Festivál Café’s ingredients, liquors, and beers are sourced within 100 miles of NYC. When planning its drink menu, the first step is to contact local farmers and inquire about which crops they are excited about each season. Afterward, Executive Chef Andrew Maturana and Hollinger have a lengthy chat about seasonality and what specific produce they intend to highlight on the food and beverage menus. From that point onward, the two narrow it down to key ingredients

that can be replicated repeatedly across the menu in various creative iterations. They refer to the resulting cuisine as “New American,” emphasizing small snackable shareable plates to pair with their signature cocktails. To those who Farm-to-Bar may happen to inspire, Tyler offers a few words of advice:

“Find local partners. Just going through your produce distribution companies isn't enough. Reach out to local farms, breweries, fisheries, and apiaries and develop long-lasting partnerships where they eventually grow specifically for you!”

THE LOCALS

COMPETITION

WINDSOR WHISKY

COCKTAIL CHALLENGE WINDSOR WHISKY LETS BARTENDERS CALL THE SHOTS IN ITS INSPIRED-BY-ADVENTURE COCKTAIL CHALLENGE! Using its flagship Windsor Canadian Whisky and Windsor Black Cherry Whisky, twelve bartenders were tasked with creating whisky cocktails that inspire adventure and the love of the great outdoors in the Windsor Whisky Cocktail Challenge.

moving on to the finals. It was an amazing outpouring of support from thousands of fellow bartenders who voted during the contest. The top entries were then recreated and judged by the Windsor Whisky and Chilled teams to determine the winners of cash prizes.

Windsor took to social media to help decide which cocktail entries should earn a top five spot in the challenge, with bartenders receiving the most votes

Here are the top three winning bartenders in the Windsor Whisky Cocktail Challenge.

GRAND PRIZE - $1000 Grant Mohwinkel

Black Cherry Smoke INGREDIENTS

1 ¼ oz. Windsor Black Cherry 1 oz. Ardbeg 10 Year 1 oz. Punt e Mes 3 dashes bittercube cherry bark vanilla bitters St. George Absinthe Verte (rinse) PREPARATION

Add Windsor black cherry with Ardbeg 10 and Punt e Mes into a beaker with ice. Add 3 dashes of bittercube cherry bark vanilla bitters and stir. Pour into a rocks glass with fresh ice that has been rinsed with St.George absinthe. Garnish with Luxardo cherry.

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SECOND PLACE - $500 Jennifer Benz

The Windsor Paloma INGREDIENTS

2 oz. Windsor Canadian 4 oz. Ruby Red Grapefruit Juice ½ oz. Fresh Lime juice Top with Sierra Mist PREPARATION

Prep 16 oz. beer glass or pint salt rim. Fill with ice. Add all ingredients. Garnish with lime wedge and sprig of rosemary. (Gently roll rosemary sprig to release aroma.)

THIRD PLACE - $250 Kristopher Taylor

Cherry Sprung Her INGREDIENTS

2 oz. Windsor Black Cherry 1 oz. Disaronno Amaretto ½ oz. Crème de cassis 2 tbsp egg whites ¾ oz. lemon juice 4 dashes cherry vanilla bitters 2-3 dashes chocolate bitters Shaved chocolate on top drops of almond extract and cherry in bottom of glass (for garnish). PREPARATION

First add egg white (can use Aquafaba if vegan) and all ingredients and dry shake. Second add ice and shake again. Strain into a Martini or coup glass. Next shave or micro plane chocolate over the top. Finally take a dropper and drop 4 drops of almond extract on top from 12-4 o’clock.

Windsor would like to thank all the bartenders who participated and congratulate the winners. Please be sure to check out the new website at www.windsorwhisky.com CHILLEDMAGAZINE.COM

THE LOCALS

TRADE SHOW

5 Things with

BAR CONVENT BROOKLYN 2022 by Terri Marshall

The leading international bar and beverage trade show, Bar Convent began as a small industry meeting in Berlin in 2007. Expanding globally, Bar Convent arrived in Brooklyn in 2018. Since its inception BCB Brooklyn has grown each year with 2022 promising to be the biggest year yet. Here, exhibitors and attendees come together to discover new industry trends. The event also provides a dynamic platform for emerging new companies. Here’s what to Expect at Bar Convent Brooklyn June 14-15, 2022. NEW LOCATION Relocated to Industry City—Brooklyn’s creative hub situated on the picturesque waterfront of Sunset Park— this year’s event promises to be bigger and better than ever. “We are grateful to have been able to build the foundation of BCB Brooklyn in Greenpoint over the past three years,” says Jackie Williams, Event Director. “We are excited to grow and see BCB Brooklyn evolve in its new Industry City home. Many of our brands are eager to come with a space to create unforgettable experiences for attendees.” The event’s new home in Industry City provides more space for exhibitors to bring their brands to life. Additionally, there will be more highquality curated educational programs and networking opportunities, and new industry trends to discover.

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EDUCATIONAL PROGRAMS The 2022 education committee led by Lynnette Marrero is integral to shaping the quality of educational sessions that Bar Convent Brooklyn is known for, ensuring a diverse array of topics. Expect opportunities to learn the latest trends and expand your knowledge from globally recognized speakers. At the Park Street University, engaging sessions formats include informal presentations, live demos, and conversations with experienced and well-known bar and beverage industry experts. New this year, gain insights from brand ambassadors, industry leaders and exhibitors in the intimate setting of the Liquid Lounge. Learning about the hottest topics, live demonstrations and tastings are among the experiences.

SCAN HERE

TO ORDER

THE LOCALS The event’s new home in Industry City provides more space for exhibitors to bring their brands to life. Additionally, there will be more highquality curated educational programs and networking opportunities, and new industry trends to discover.

TRADE SHOW SUSTAINABILITY INITIATIVES Reducing the waste impact of Bar Convent Brooklyn is one of the biggest initiatives for the 2022 event. In 2021, BCB introduced a composting program, canned water to reduce plastic, and dedicated educational programming tackling sustainability. Expanding on those initial efforts, this year's event will include the use of recyclable cups and cutlery and an increase in recycling bins on-site, venue offset, and revamped uniforms. For example, this year's staff shirts are made from sustainable materials by utilizing a product created in a factory that focuses on reduced fabric and water waste and incorporates solar energy. Williams is also excited to announce new eco-partnerships such as Trees for the Future, "Bar Covent Brooklyn will plant ten trees for every visitor who attends Bar Convent Brooklyn."

Registration for Bar Convent Brooklyn is open. Be sure to register now at barconventbrooklyn.com to secure discounted ticket pricing.

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AWARDS GALA This year marks the inaugural Chilled 100 Spirits Awards Gala at BCB. During the first evening following BCB, invited guests will be a part of The Awards Ceremony, in which medals, emblems, and the coveted Chilled 100 Bartender Seal of Approval, an industry tool indicative of working bartender endorsement, will be awarded to winning brands. WHY YOU SHOULD REGISTER NOW In addition to all the benefits noted above, past attendees attest to the value of Bar Convent Brooklyn. “My favorite part about BCB is the amazing people that we meet and the amazing connections that form because at BCB, friends can turn into family, and it happens every day!”

THE LOCALS

CHILLED 100 BARTENDERS

Cocktails by Choice with the Chilled 100 and Lyre’s

We invited five of today’s influential members from our Chilled 100 Bartenders group to create unique and interesting cocktails using one of Lyre’s exquisite range of non-alcoholic spirits. With a spirited choice in mind, Lyre’s provides an alternative for those who do not wish to drink alcohol during a social event. Ensuring that everyone has the power to choose is essential to the Lyre’s brand, especially while not having to sacrifice tasty cocktails. These one-of-a-kind Chilled 100 no-ABV Lyre’s cocktails inspire bartenders everywhere to offer drinks programs with choices.

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Meet the Bartenders Nick of Time PATRICK ABALOS

INGREDIENTS

2 oz. Lyre’s Blanco 1 oz. lime juice ½ oz. Kumquat-Mandarin Syrup* 10-15 Mint Leaves Top with Ginger Ale PREPARATION

In a mixing tin, add all ingredients. Shake vigorously for 6-8 seconds. Double Strain to chilled flute. Top with Ginger Ale. Garnish with dehydrated lime wheel.

ANANEW GONZALEZ YORK

*Kumquat-Mandarin Syrup By Zach Churbock INGREDIENTS

400g Mandarin Juice 200g Kumquats (Halved) 1200g White Sugar 50g lemon juice PREPARATION

Combine all but the lemon juice in a pot. Bring to a boil. Turn off heat. Let cool for 10 minutes then strain off the kumquats. Add lemon juice. Let come to room temperature and then refrigerate. Use as needed.

ZACH MCGRATH CALIFORNIA

Tiki-Taka ANA GONZALEZ

SHAUN GORDON MIAMI

INGREDIENTS

3 oz. Lyre’s Agave Reserva ¾ oz. orange juice ¾ oz. homemade orgeat* Orange bitters Orange zest (for garnish) PREPARATION

Build ingredients in a Highball glass with crushed ice, swizzle to mix. Add orange zest to elevate flavor. Garnish with orange zest and dry orange. *Homemade Orgeat Place 250grams almonds in a pot and add 600ml hot water to cover, let sit for 2 hours. Blend with 1 tsp orange flower water and 1 oz. over proof rum. Strain through cheesecloth and place the resulting almond milk.

NIGAL VANN CHICAGO

PATRICK ABALOS TEXAS CHILLEDMAGAZINE.COM

THE LOCALS

CHILLED 100 BARTENDERS Giuseppe’s Liberation SHAUN GORDON

INGREDIENTS

2 oz. Lyre’s Aperitif Rosso 1 oz. Martini & Rossi Fiero 1 ½ oz. strawberry soda 3 dashes Fee Bros Rhubarb Bitters 2 dashes saline Fresh fluffy orange juice (to top) Caramelized and charred orange wedge (for garnish) PREPARATION

Build in your fancy Collins, pour all ingredients over 2 ice cubes, stir well, add more ice, top with “Fluffy” orange juice. Mix again. Caramelize and char the orange wedge by dipping into brown sugar and using a culinary blowtorch.

The Green Machine ZACH MCGRATH

INGREDIENTS

2 oz. Lyre’s Agave Reserva Spirit 1 oz. lime juice ¾ oz. kiwi infused agave* 2 oz. elderflower soda PREPARATION

Whip shake with two large ice cubes, top with elderflower soda in a coupe. Garnish with two kiwi slices. *Kiwi infused agave: Combine 1 cup agave with 1 tbsp. water over low heat, muddle 4 kiwis and simmer for 15 minutes. Fine strain and let cool.

Aperitif Sipper NIGAL VANN

INGREDIENTS

2 oz. Lyre’s Agave Reserva Spirit 1 oz. Italian Orange ¾ oz. Blanc Vermouth ¼ oz. oleo sacrum (Buddah’s hand) PREPARATION

Add ingredients into a mixing glass and stir with ice for ten seconds. Strain cocktail over fresh ice and garnish with a candied Buddah’s Hand or candied citrus peel.

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THE LOCALS

BRAND OWNER PROFILE

A Family Matter

By Victoria CeCe

PREISS IMPORT’S QUEST FOR QUALITY AND DIVERSITY

Beverage Director at the Century Plaza Hotel in L.A. (left), Bartender at the Century Plaza Hotel, (middle), Erich Preiss (right), taken back in the 60’s.

Extending over half a century and many generations. Forty different spirits. Sixteen different countries (and counting). That’s Preiss Imports. A family-run company from the start, there’s no doubt that the Preiss family are pioneers in the spirit industry. This niche import company is behind some of the most invigorating artisanal beverages on the market. This all began with one major move, a father’s vision and his son’s big dreams.

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Henry Preiss, CEO and founder of Preiss Imports, fondly remembers how their family import business found its footing. It all began in Germany over 60 years ago. “My father brought our family over from Germany to the USA in 1961. My father had a sales territory in Germany where he sold food, wines, and spirits,” explains Preiss. “He proposed to his suppliers for some sponsorship funds to help him start his company in the states. With a few dollars in his pocket, some sponsorships, we packed up and immigrated.”

Preiss was still very young, but from the beginning, he admired his father. “It’s hard for me to imagine how hard it was for him to pull this off.” This admiration urged Preiss to quickly join the family company. But don’t be fooled. The owner’s son had to start at the bottom. “When I started, I was a delivery driver,” says Preiss, “that soon morphed into a dual role of delivery boy—salesman.” Preiss fell in love with the world of wine and spirits, making his entrance a turning point in the trajectory of the family business. “As I delivered, I saw opportunities for my father’s brands and started offering them. Soon I was carrying a suit in the van and switched from jeans when delivering to a suit for sales.” With a keen eye for artisanal spirits, Preiss set a tone of diversity for the business. The new Preiss Imports, which he established in 2010 with his daughter Nikki, is a thorough representation of that. The portfolio highlights Preiss’ pursuit of establishing credibility through quality. And, to him, diversity and quality go hand in hand. “What really sets us apart is our portfolio’s sheer selection,” mentions Preiss. “ From the beginning of this company, Nikki and I have been on a global quest for brands that resonate with us. That journey has taken through the past ten years, where we now have 40 suppliers (from the USA, Mexico, Peru, UK, Ireland, the EU, and New Zealand) along with brands using fair trade ingredients from Sri Lanka, Uzbekistan, Bolivia, and so on.”

Henry Preiss circa 1974

Such a diverse portfolio makes Preiss Imports’ portfolio so desirable to bar and restaurant owners. “We are a bartender’s dream!” says Preiss, “Our selection offers the kind of brands and products that can set an establishment apart.” With 40+ brands and 16 countries to choose from, Preiss isn’t playing around. So, with such a fascinating foundation and portfolio, what does the future hold for Preiss Imports? To start, the evolution of its domestic portfolio, which, according to Preiss, is about to make its debut. No matter what’s on the horizon with Preiss Imports, we can assume one thing for sure—quality. It’s what the Preiss family always pursued from the start. As Preiss says perfectly, “Remember, a little bit of something done well is so much better than a lot of low-quality nothing.”

Nikki and Henry Preiss

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ASK A BARTENDER

Stirring up Destiny

WYNN’S MARIENA BOARINI COMBINES INNOVATIVE TECHNIQUES WITH BREATHTAKING GARNISHES FOR A SENSORY EXPERIENCE

By Megan Rider Mariena Boarini, the resort mixologist at Wynn Las Vegas, considers her career a “serendipitous kismet,” or string of happy accidents. A secondgeneration Las Vegan, Boarini has always loved studying chemistry and alchemy. Amidst her studies, she was offered a job that allowed her to travel to the town of Tequila and experience distilleries firsthand. She took her fervor back to the States and started bartending, consulting, and competing. “I’ve been fortunate enough to create programs around the Las Vegas strip, like The Cosmopolitan, and steward the city into an era of experiential craft cocktails here at The Wynn.” Boarini is the brains behind cocktails for 31 different menus at The Wynn across several venues, such as Delilah, Casa Playa, Aft Cocktail Deck, Bar Parasol, and Wing Lei. Using innovative techniques and breathtaking garnishes, she creates unique cocktails that appeal to senses besides just our tastebuds, which is evidenced by the drinks program at Wing Lei. It tells the story of Chinese cuisine and pays respect to the culture, and the menu has a repertoire of delicate flavors, such as lychee, persimmon, plum, and jasmine peal tea. Boarini also sprinkles in unique ingredients such as black sesame, peanut, Sichuan peppercorns, and syrups that can layer flavors and create a truly inimitable experience. While she creates a wide array of show-stopping cocktails, she has a few that she is particularly proud of, including The Year of the Tiger cocktail inspired by the Chinese Lunar New Year. The drink is made with gin, spiced pear, pomegranate, lemongrass with a coconut ginger White Cloud, a foam of coconut, ginger, lemongrass, and egg white in homage to the White Cloud Monastery in Bejing, and an edible Lucky Tiger topper. Another is the experiential Earthly Branch cocktail, made with strawberry lemongrass vodka, lychee, Umeshu Plum Wine, and a stunning tableside blooming flower tea ceremony to complement.

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MIX IT UP

CELEBRITY SIPS

NETFLIX STEAMY SERIES, BRIDGERTON, SET DURING REGENCY-ERA ENGLAND, TELLS THE DRAMATIC TALE OF THE EPONYMOUS FAMILY IN THE THROES OF LOVE, LUST, POWER STRUGGLES, AND BETRAYAL. IT’S ALL SEX, DRUGS, AND COOL-SOUNDING CLASSICAL SPINS ON MODERN-DAY POP SONGS BACKDROPPED IN LONDON’S LAVISH HIGH SOCIETY. HERE’S WHAT THE FANCIEST OF THE FANCY LIKE TO DRINK, PINKIES UP, DURING THE COURTING SEASON. SALUTE, YOUR GRACE.

POLLY WALKER Polly Walker, cast as the controlling and ruthless Portia Featherington likes to wine and dine members of the ton, most notably with bottles of red.

RUPERT YOUNG Rupert Young plays Lord Jack Featherington, distant cousin of Lady Portia’s late husband Archibald. We should think he’d enjoy a nice London Dry Gin and Ruby Red Grapefruit Tonic, hold the ruby. Wink and clink!

JONATHAN BAILEY Jonathan Bailey, as Lord Anthony Bridgerton, eldest son and devoted Viscount, frequents The Gentlemen’s Club often with his Duke buddy, Simon, to share a bourbon, or two, or three.

GOLDA ROSHEUVEL Snuff-sniffing, enormous wig-wearing, gossip Queen Charlotte played by actress Golda Rosheuvel, knows anytime is teatime, perhaps sharing a Hot Toddy with her obsession, the mysterious Lady Whistledown.

REGE-JEAN PAGE Rege-Jean Page plays Simon Basset, Duke of Hastings, whose hot AF, ‘I burn for you,’ declaration to Daphne on their wedding night puts us in the mood for a burning hot cocktail. Flaming Dr Pepper Shot, anyone?

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PHOEBE DYNEVOR Phoebe Dynevor portrays Daphne, duchess of Hastings, fourth Bridgerton child and eldest daughter, who is on a quest for a suitable husband in Season One. She attends nightly Galas where the champagne flows like water, on and off set. The cast jokes they’d wrap up steamy sex scenes with a glass of bubbly.

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DRINK IN HISTORY

DIABLO The OG tiki cocktail made with tequila By Lanee Lee

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f a Margarita and a Moscow Mule had a child, El Diablo—The Devil in Spanish—would be it. El Diablo—a refreshingly sweet and spicy highball— is made of tequila, crème de cassis (blackcurrant liqueur), lime, and ginger. One of the earliest tequila drinks on record, the cocktail first appeared as the “Mexican Diablo’’ in the 1946 book Trader Vic’s Bartender’s Guide. In his second recipe book, Trader Vic’s Pacific Island Cookbook in 1968, the recipe remains the same, but the name is what we know it as today, El Diablo. And if it appeared in Trader Vic’s cocktail books, we can most likely assume he created the drink and served it at Victor “The Trader” Bergeron’s first bar, Hinky Dinks, opened in 1934 in Oakland, California. And then El Diablo was probably featured and popularized nationally and internationally in his dozens of tiki bars. Always ahead of his time as one of the pioneers of Polynesian pop culture, Trader Vic made an exciting choice with El Diablo’s base spirit. He excelled at creating rum drinks. And tequila was neither the celebrity-fueled category nor a popular mainstream go-to spirit like it is today. So, it’s a real mystery why he opted for tequila. Like many cocktail origins, perhaps it was inspired by a guest’s request. At any rate, we’re glad Trader Vic used tequila because it adds a wonderful earthy backbone to the drink.

El Diablo INGREDIENTS

1 ½ oz. reposado tequila ½ oz. crème de cassis ½ oz. lime juice 4 oz. ginger beer (to top) 1 lime wedge (for garnish) PREPARATION

Add ingredients to a shaker filled with ice, shake, strain into a Collins glass filled with ice. Top with ginger beer. Garnish with lime wedge.

Now, let’s investigate the other ingredients. In Trader Vic’s recipe, it calls for ginger ale. But, ginger ale back then wasn’t like our soda pop Canada Dry version. Ginger ale was probably much more potent. Opt for ginger beer or ginger syrup and a splash of soda to maintain the elegant balance of this zingy tiki drink. Another interesting element in the drink is crème de cassis. Usually associated with a Kir Royale, crème de cassis was probably much more bitter in Vic’s day and less sweet than what we have today. And as for the cocktail’s starring spirit, as always, quality equals a better drink. Due to its spicy counterparts, El Diablo will be best served with a tequila that can hold its own. For your own dance with the devil, try this recipe.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

Sweet Potato Percy Priest INGREDIENTS

Native to the tropical regions of the Americas, the sweet potato has become a staple food worldwide. Still, many are surprised to learn that sweet potatoes are being used as a delicious ingredient in cocktails. The Percy Priest cocktail is one that is as tasty as it is unique. Brianna Parino, one of the bartenders at Gertie’s in Nashville, Tennessee, says vegetal flavors were the inspiration behind her cocktail. “I wanted to make a cocktail that contained celery and carrot paired with sweet potato, but it took some trial and error to perfect the measurements and flavors,” says Parino. “We source the sweet potato brown sugar syrup used

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in the Percy Priest from a local company, Bar Alliance. Without it, the flavors in this cocktail would not be as perfectly balanced as they are.” Parino also uses a sweet potato purée that she makes in-house, which consists of boiling sweet potatoes until soft and mashing them with unsalted butter, cinnamon, nutmeg, and a few drops of black walnut bitters. “The tequila we use gets infused with carrots for two days until it adopts the flavor and subtle color of the vegetable. The next element is celery root liqueur that we purchase. And last, lime juice.” All flavors complement the other for a perfect gardenesque sipper.

2 oz. carrot-infused tequila ½ oz. celery root liqueur ½ oz. lime juice ½ oz sweet potato brown sugar syrup Spoonful of sweet potato puree* PREPARATION

Add all ingredients to a cocktail shaker and vigorously shake until sweet potato puree thins out and is evenly distributed. Rim the glass with some salt, pour over ice, and garnish with a carrot green. *Sweet Potato Puree: boil 6 sweet potatoes, mash, add 4 tbsp. unsalted butter, 2 tsp. cinnamon, ¼ nutmeg pod ground with a micro plane directly into the mixture, 4-6 dashes of black walnut bitters.

ADVANCED MIXOLOGY

INNOVATORS

Here's to the

Innovators GOOD BARTENDERS PUSH THE BOUNDARIES, WHILE GREAT BARTENDERS SEE NO BOUNDARIES

As masters of their craft and trendsetters of our time—what more can we ask of bartenders than to innovate and inspire? That said, what can we expect of the spirits being mixed into their creations, earning space on backbars and in wells? We seek the same inventiveness. Something bartenders are willing to pour into their craft. Innovators influence change, shaping our preferences in fashion, music, culture, food, cocktails, etc. To be sure, innovative spirits

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makers have the power to shape our tastes, styles, and flavor preferences. They connect us. Influencing what’s trendy and typically a sign of the times. But undeniably, to become influential and relevant, these spirits must inspire bartenders to break from the ordinary and propel the craft forward. Innovation stirs up progress and in this Special Section, we’re celebrating these spirited status quo crushers and initiators of change, where building on ideas is creative but exceeding them is innovative.

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INNOVATORS

Game Changers ABSOLUT VODKA STARTS A FLAVOR MOVEMENT STILL INFLUENCING TODAY’S SPIRITS AND COCKTAILS By Joseph Luparello

As a leader in the industry, Absolut is continuously augmenting its portfolio to accommodate the demand for premium cocktails highlighting modern flavor profiles. Its flavored selections have a special place in the hearts of vodka connoisseurs and bartenders alike, with Absolut Lime and Absolut Mandrin being top picks of the bunch. Parallel in complexity and popularity, Absolut Citron, Grapefruit, and Watermelon are all top flavored vodkas in the states throughout their respective categories.

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Simply put, Absolut’s incentive to introduce new flavors to the world was fueled by social gatherings and classic concoctions. The first, Absolut Peppar, was launched in 1986 in response to the booming brunch scene. Showcasing spicy pepper vodka was crucial for mixologists, as it gave them the ability to create a tasty and refreshing Bloody Mary consistently. Altogether, this introduction to the flavored vodka category kickstarted a new wave of creativity in drinks that swept through the cocktail world.

Welcome to the Club

JOIN THE @BIG5RUM CLUB on Instagram, Facebook, and visit us at Big5rum.com

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INNOVATORS

Two years later, another game-changer arrived on the scene, Absolut Citron. The citrusy liquid delight rapidly grew to be its largest flavor by volume and inspired the most prominent cocktail to have a flavored vodka as its foundation: the Absolut Cosmopolitan. Along with the Bloody Mary and Cosmo, the impact of the Absolut flavor range has reached the Espresso Martini experience, elevating the iconic cocktail with Absolut Vanilla. But more than anything else, the evolution of Absolut has set a wholesome quality standard for its category. When Absolut introduced vodka flavors, Peppar was the first clear, zero-sugar-added vodka on the market. Meanwhile, most other flavored vodkas at the time were yellow or brown and contained extreme levels of sugar. But never one to compromise on quality, Absolut has provided natural flavor since origination and continues to deliver by always offering a true-tofruit taste. As innovation seekers, the thriving ready-to-drink category led the brand to launch Absolut Pineapple Martini, featuring Original Absolut Swedish Vodka with all natural pineapple flavors in a still format for an incredibly refreshing and smooth cocktail in a can. With bartender cocktail creations in mind, the Swedish vodka masters are completely revamping multiple

Never one to compromise on quality, Absolut has provided natural flavor since origination and continues to deliver by always offering a true-to-fruit taste. 52

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brand aspects. “Absolut Vodka is upgrading and enhancing its flavor portfolio as it embarks on the next phase of its mission to drive innovation in quality vodka,” says Lara O’Brien, Senior Brand Director, Absolut. “This second chapter of the restage delivers a new harmonized range with a style and taste that’s even more authentic and offers consumers exceptional tasting cocktails, including popular mixers like soda water that demand more from a flavored vodka.” Added to this enhancement is Absolut’s new bottle design, which matches the significant update to the Absolut Original bottle in 2021. The upgraded bottle design was implemented across Absolut Vodka and all twelve flavors in its range for overall harmonization and maximum standout on the backbar and shelves. According to O’Brien, “Our new packaging tells the story of the flavor sensation inside, clearly signposting the new taste profile to help consumers find their favorite flavor and explore new ones.”

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INNOVATORS

Think of Value RON ABUELO RUM CONTINUES TO INSPIRE IN PREMIUMIZATION AND INNOVATION

The premium rum category has been experiencing a shift in consumer attitude. Today’s rum drinkers emphasize the importance of quality, seeking out premium spirits in the category. And for the first time in history, rum is being widely acknowledged as a luxury spirit alongside the finest whiskey and cognac. The new trend poses a fundamental question:

What exactly does a top-tier, premium rum taste like? Ron Abuelo Rum earns the premium title by incorporating several aspects that work together harmoniously. “What makes a Rum “Premium” is the heritage, tradition, and expertise in the craftmanship of a sublime spirit, carefully created to offer unique profiles without the use of industrial production techniques,” explains Daniel Fábrega, Vice President, Export for Varela Hermanos. “Controlling every production step, using the best raw materials, respecting the land and people, being a single state spirit, and offering consumers a non-massive amount of product. These are the essentials for the addition of value.” Ron Abuelo was born in the heart of Panama, cradle of Varela Hermanos. It is the soul of three generation family businesses that after over a century, continue to inspire consumers. Its superior liquid is aged in more than 115,000 barrels, keeping the precious family reserves for the exceptional flavor profiles. The magical terroir of Panama helps cultivate an incredibly rich sugarcane and accelerates rum evolvement, extracting the best characteristics from the wood. Since the very beginning, its distillers have utilized sublime wood finishes and special barrel designs which make the Ron Abuelo portfolio undeniably unique.

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ADVANCED MIXOLOGY

INNOVATORS

The key to its success is its pledge to never settle, a constant push for optimization. “We keep innovating in unique ways of rum aging and finishing,” notes Fábrega. “Not only using very particular typologies of barrels but also exploring the evolution of our rums in different heights.” Rum’s profound ability to adapt makes it a catalyst for the mixologist’s imagination. However, mixing with premium rum requires a special level of awareness. The highquality product and its aromatic profile call for quality ingredients to complement it appropriately.

Rum’s profound ability to adapt makes it a catalyst for the mixologist’s imagination. Ron Abuelo Rum always suggests mixing premium rums with minimal amounts of sugar, while also omitting the incorporation of any creams or juices that could mask the rum’s character. Bitters and vermouths also pair excellently with aged rum. Spices combined with citrus peels create what they refer to as “perfect serves.” These ingredients in particular assist the amplification of tasting notes, offering exquisite combinations. “We are one of the few third generation family-owned companies in the world after more than a century of expertise producing a single state rum made 100% in Herrera Estate, Panama,” says Fábrega. “We are also in possession of one of the oldest aged rum stocks available that will give to our blends exceptional profiles and deep character. Ron Abuelo was recognized and awarded around the world as one of the best premium rums, so we suggest you enjoy our qualities if you haven’t yet had the chance.”

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INNOVATORS

Taking a Shine

to Bartenders

By Victoria CeCe

OLE SMOKY DISTILLERY DEVELOPS INNOVATIVE WAYS TO CELEBRATE MOONSHINE

The Prohibition days may be long gone, but moonshine isn’t going anywhere. And there’s no complaining about that.

on June 2nd, there’s no better way to celebrate this spirit’s legacy than with America’s most popular moonshine distillery—Ole Smoky.

You can’t talk about the history of American spirits without moonshine. The spirit symbolizes the American South’s incredible history, one that surely pre-dates Prohibition.

Tennessee’s first legal moonshine distillery, Ole Smoky, is an ode to the great paws and maws who started a moonshine legacy of their own. “When Tennessee state law changed to allow the distillation of spirits, we saw an opportunity to showcase the art of superior mountain-made moonshine,” says Stephanie Moraine, Director of Marketing at Ole Smoky. “We started with products crafted from a century-old recipe.”

Moonshine is as raw and real as this history, an unaged spirit that tastes great because tradition is behind it. With National Moonshine Day just around the corner

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RL D

SPIR I

F T HE W O S

PREISSIMPORTS.COM • (760) 789-9000

ADVANCED MIXOLOGY

INNOVATORS

A perfect combination of tradition and fun, Ole Smoky moonshine comes in a classic mason jar as if you smuggled it yourself. There are tons of flavors to explore, making moonshine drinking quite the adventure. “We now offer more than 25 moonshine flavors—like the traditional Original Corn Moonshine, to more creative flavors like Apple Pie and Blackberry,” adds Moraine.

Ole Smoky is kicking off this campaign strong (and we aren’t talking about the moonshine). The marketing team has created several innovative channels to get folks excited. From a curated playlist to a sweepstakes giveaway where someone will win a VIP trip to Tennessee, Ole Smoky has found creative ways of boosting moonshine’s recognition as a mainstream spirit.

Ole Smoky celebrates National Moonshine Day with more than just its creative flavors. Through a 360-degree marketing campaign, the distillery has one goal—to share how important (and delicious) moonshine is. “Moonshine is a spirit with rich American history, and National Moonshine Day is a way for Ole Smoky to celebrate that legacy and share it with the world. It’s time we brought this holiday to life so others can enjoy it as well!” says Moraine.

And one way to fall in love with moonshine is by showing how it easily shines behind the bar. With bartenders in mind, Ole Smoky introduced its one-liter bottles for all its top-selling, on-premise moonshine flavors for added functionality and precision pours. Plus, its products are versatile, mixable, and easy to use. “The beauty of our products is that they taste so great on their own making them even easier to use in cocktails,” mentions Mason Engstrom, Ole Smoky’s Vice President of On-Premise sales.

“These are unique products and flavors that pique the interest of bartenders and consumers. You can create some interesting cocktails with layers of flavor.” When pairing them Moonshine brings all flavors. “You aren’t comments Engstrom. ways to show it off!”

with cocktails, Ole Smoky the classic kick-in-the-mouth trying to mask the flavor,” “You are just coming up with

To celebrate National Moonshine Day on June 2nd with Ole Smoky Distillery, please visit olesmoky.com/moonshineday.

NATIONAL MOONSHINE DAY SIGNATURE RECIPE

Blackberry Moonshiner INGREDIENTS

2 oz. Ole Smoky Blackberry Moonshine 3 oz. lemonade Mint Fresh lemon slice and blackberries (for garnish) PREPARATION

Pour moonshine and lemonade into a shaker over ice, and mint, and shake. Garnish with lemon slice and blackberries (optional). Shine Responsibly®

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BRIDGING WORLDS

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ASCOTT 2021 – DOUBLE PLATINUM, BEST RUM (CLASS), BEST OVER PROOF RUM (CATEGORY) OF 2021

USA SPIRIT RATING 2021 – SILVER

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CHINA WINES & SPIRITS AWARDS 2021 – GOLD

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INNOVATORS

A Woman's Touch BECKY AND SCOTT HARRIS ARE TURNING THE RYE WHISKY WORLD ON ITS HEAD

By Victoria CeCe If there’s anyone going against the grain in the whisky world, it’s Catoctin Creek. This Virginia-based distillery started back in 2009 as the first of its kind in Loudon County since Prohibition. Founded by Becky and Scott Harris, the husband and wife duo saw a real gap in the whisky world—the absence of rye whisky crafted from local grain. “When we first started producing rye whisky, people often told us, ‘This doesn’t taste like rye!’ We were flabbergasted!” recounts Becky and Scott, “How can it not taste like rye? It’s 100% rye!” Their whisky, crafted from locally Virginia-grown rye, revealed a

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secret in the spirits world. “What we learned was that much of the rye whisky on the market at that time (in 2010) was coming from Indiana and was showing up in many different bottles.” As innovators do, Becky and Scott committed to their dream of creating real Virginia rye whisky. This goes even beyond the grain. “We choose to pot-still our whisky, which we believe develops a deeper, richer, creamier flavor and texture,” explains Scott. “The process takes about eight hours per batch, which is about 16 times longer than it would take to render on a column still.”

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This extra TLC in their whisky shows how being an innovator in the industry doesn’t necessarily mean creating something brand new. To Becky, Catoctin Creek is about respecting the past. “Our rye follows the traditions of whisky making in Virginia since 1607. That’s 400+ years of whisky making in America that predates bourbon by at least 100 years,” comments Becky. “It is that original craft, locally farmed rye whisky that we wanted to produce.” Now, Catoctin Creek’s old-school process isn’t its only game-changing aspect. As a female Chief Distiller, Becky’s work is challenging the norm of the maledominated whisky industry. “In American whisky spaces, until recently, most women contributed to only the business or blending side, not in the stillhouse,” mentions Becky. “I’m eager to see how the spirits change and develop as we truly become equal partners and leaders with the men in the industry.” Becky’s commitment to transforming the industry expands beyond Catoctin. In fact, Becky is the first female President of the American Craft Spirits Association. “She puts in many, many hours on her position as President, advocating for fairness

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and equality for America’s craft distillers. That’s a thankless position, but she makes a big difference in the lives of many craft distillers across the country,” says Scott. “Becky likes to say, ‘We do things the big guys wouldn’t trouble themselves with!’ And, boy, is she right!” adds Scott. What Catoctin Creek is up to next has us on our toes. With Becky’s sophisticated tastebuds and Scott’s business sense behind it, we know it’s going to be groundbreaking. As Becky and Scott joke, “Nothing short of world domination. That’s our goal!”

With Catoctin Creek, it seems as if they found the perfect blend of tradition and transformation, a balance between centuriesold Virginia’s whisky history and America’s female-lead distillery future.

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The Collective Spirit FOR SAGAMORE SPIRIT, THERE’S NO WRONG WAY TO DRINK WHISKEY AND THE PROOF IS IN THE CAN By Joseph Luparello Sagamore Spirit, makers of internationally celebrated American rye whiskey, is making noise in the readyto-drink category with its premium, approachable, and vibrant lineup of canned cocktails. The Marylandbased team launched three flavors, made with its fouryear-old rye whiskey as a base: Black-Eyed Rye, Honey Paloma, and Lemon Tea Fizz.

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“Developing a premium canned cocktail line took patience and hard work,” says Marcus Stephens, Executive Vice President Brand Marketing at Sagamore Spirit. “We wanted to show curious whiskey drinkers that four-year-old Maryland-style rye whiskey can be enjoyed anytime, anywhere. These delicious ready-todrink cocktails, made with organic juices, are naturally gluten-free and perfect for tailgates and events.”

The original “OUI” dram goes Organic! ArmoriK Breton Whisky is the first whisky made in France and continues to be the leader with a range of award-winning expressions, including their certified organic core line: French Single Malt Classic, French Single Malt Sherry Cask, and French Single Malt Double Maturation. 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

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With a commitment to craft the greatest RTD in the category, Sagamore Spirit turned to the gifted mixologists of CAnE Collective for assistance to create unique recipes. CAnE Collective run by hospitality workers Clinton Jackson Alexander, Ezra Allen, and Chilled 100 Member Aaron Joseph develops craft mixers for a range of spirits. CAnE’s Baltimore location, along with their background in spirits, education, hospitality, and product development, made them ideal partners to help create a new line of rye whiskey canned cocktails. “We were excited to take this journey with Sagamore Spirit and celebrate the outstanding craftsmanship of the whiskey itself,” says Joseph. “Hopefully, these cans appeal to rye whiskey loyalists and serve as an introduction to rye for those unfamiliar.” For the packaging design, the intention was to go beyond the aesthetic of a standard hard seltzer can, while also keeping in mind freshness and approachability. The team deliberately pulled colors from the flavor profiles of each cocktail while incorporating core branding elements. They ended up with a beautiful, recognizable can that is a breeze to pull from a cooler. “The ready-to-drink space is getting crowded and fast. Our focus is providing curious whiskey consumers with a premium and approachable whiskey cocktail that's easy to drink. We believe there is no wrong way to drink whiskey and these canned cocktails prove it,” shares Stephens.

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What sets Sagamore Spirit rtd’s apart? HONEY PALOMA

Red grapefruit juice is paired with lime juice, agave, and natural honey flavor for this refreshing take on a paloma. The 9% ABV gives it just enough buzz to blend the true rye flavor and easy drinking.

BLACK-EYED RYE

Perfect for easy drinking, the Black-Eyed Rye is a flavorful blend of rye, blackberry juice, lime juice, and natural ginger flavor.

LEMON TEA FIZZ

Green tea, Meyer lemon juice, and natural yuzu flavor come together with rye whiskey for a flavorful cocktail with an 8% ABV.

Named after the intense rainstorms that rejuvenate the agave fields of the Jalisco Highlands in Mexico, Tequila Tromba is committed to protecting and improving our environment. The brand is owned and produced by renowned Master Distiller and the innovator behind 100% agave tequila, Marco Cedano. Sustainability is fundamental in everything that we do. As a result, Tromba has contributed to various projects to give back to our home such as the Endangered Agave Program. With the EAP, Tromba's goal is to plant over 5,000 agaves, representing the five species that need most protection from extinction.

“Sustainability is such an important part of everything that we do. We are constantly searching for new ways to innovate and help our planet.” MARCO CEDANO MASTER DISTILLER TEQUILA TROMBA

@tequilatromba | tequilatromba.com

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Made for Bartenders VILLA MASSA’S LATEST LINE OF PREMIUM SPIRITS ARE 'MADE BY BARTENDERS, FOR BARTENDERS'

By Joseph Luparello Creators and distributors of premium wines and spirits, The Zamora Company, take great pride in their unique line up of products. By dialing in on innovation, the portfolio’s stars include Villa Massa, makers of one of the most popular liqueurs in Italy, Limoncello. Bartenders around the globe are catching on to this flavorful and flexible spirit. The Massa Family, founders of Villa Massa, have been a part of the spirits world for over a century. The family’s traditional Limoncello recipe dates to 1890 and was made using fruits grown on the estate’s lemon grove. A decade after the liqueur’s birth, brothers Sergio and Stefano Massa established Villa Massa with one main goal in mind: to make the spirit accessible to everyone.

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Simultaneously, it was essential for them to remain loyal to Sorrento’s tradition of top-quality Limoncello. Little did the pair know their efforts would rise to the top selling premium Limoncello. The original limoncello is 100% authentic and made exclusively with the skin of Sorrento lemons making the liquid special. Also, there’s the fact that it has earned “Protected Geographical Indication.” Over the years, new ways to enjoy Limoncello have evolved. “Traditionally, Limoncello is served chilled in a cordial glass, usually as a digestif,” explains U.S. Brand Manager for Villa Massa and Licor 43, Dolores Cantrell. “But today, thanks to brands like Villa Massa, this liqueur has found a new place on the bar, and among home cocktail enthusiasts; for use in a number of modern, innovative, and easy-to-prepare cocktails.” Local ingredients, along with the history and heritage of Italian liqueurs inspired the brand to launch two popular Italian spirits, Amaretto and Vermouth.

GIN & TONICA INGREDIENTS

Villa Massa Limoncello Premium tonic water Fresh basil leaves

“Villa Massa Amaretto is a deliciously sweet and smooth liqueur made from Sicilian almonds,” notes Cantrell. “It’s a 30% ABV spirit characterized by its hints of vanilla, cherry, and cacao on the finish, meticulously balanced with bitter almond flavors. It’s perfect enjoyed cold, over ice, or as a digestive.” According to Cantrell, bartenders also play an important role in the inspiration of Villa Massa brands. “When we were developing the new Villa Massa Giardino Vermouth, we enlisted the help of two influential members of the bartender community, Chris Patino and Stacey Swenson, to collaborate on the recipe.” The Villa Massa Giardino line of vermouth includes Tradizionale, a 16% ABV sweet Vermouth di Torino crafted using carefully selected botanicals gathered from the Italian Alps and Mediterranean Dry, an 18% ABV dry vermouth made using Sorrento lemon peels combined with Mediterranean herbs, spices, and botanicals. Both are produced in Piedmont, Italy, from an Italian white wine base, and are perfectly suited for classic cocktails. Cantrell states, “We like to say the brand is made by bartenders for bartenders.”

BLUSH

INGREDIENTS

1 Part Villa Massa Limoncello 2 Parts Cranberry Juice Sprite or 7-Up Lemon

PREPARATION

Place 2 or 3 ice cubes in a wine glass, add 1 part Villa Massa Limoncello and 3 parts tonic water. Add fresh basil leaves, rinsed, and crushed between your hands to release their full aroma. Mix and let the aftertastes of Sorrento lemons and the distinctive aroma of basil transport you to the Mediterranean coast.

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PREPARATION

Fill a tumbler glass with plenty of ice. Pour 1oz. of Villa Massa into the glass. Fill the glass with of cranberry juice to just below the rim. Stir the mix with a spoon and add Sprite or 7-Up. Garnish with a lemon wedge. Cheers!

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THE WORLD’S FIRST CARBONNEUTRAL SPIRIT FROM TRUE ORIGIN TO FINAL DESTINATION.

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Novo Fogo offsets 1.95 kgs of carbon emissions per bottle associated with this product’s entire supply chain (including components, freight, warehousing, and distribution), upstream and downstream of Novo Fogo’s own activities. More volume, higher proof, lower cost per ounce, improved ergonomics, and truly carbon neutral: IT ALL ADDS UP TO A BETTER COCKTAIL. Drink responsibly or don’t drink.

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A Flair for

Unique Flavors SMOKE LAB VODKA CHECKS ALL THE BOXES FROM VERSATILITY TO SENSIBILITY

By Joseph Luparello In today’s competitive vodka market, brands strive to convey authenticity and innovation. Smoke Lab Vodka delivers on these fundamental principles by producing vodkas that shine a light on India’s precious flavor profiles. Truly one of a kind, the spirit homegrown in India is crafted with pure Himalayan spring water and locally sourced superior-quality Basmati rice, a crop indigenous to the country. Basmati’s distinguishing crisp flavors and unique floral aromas make it the perfect choice to create exceptional vodka. Smoke Lab’s greatest strength is a new generation of vodka connoisseurs who seek all-natural ingredients that offer new, bold, and innovative flavor experiences like Smoke Lab Aniseed and soon-to-be-released Smoke Lab Saffron Vodka.

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Suze was created & launched in 1889 (at the same moment as the Eiffel Tower!). Suze is made using 100% French Gentian Roots. It takes a minimum of 20 to 30 years before we can cultivate our wild Gentians! www.bonnete.com

ADVANCED MIXOLOGY Another important value-driving principle is dutiful production methods. At its manufacturing facility in Rajpura, Smoke Lab produces energy with renewable resources, achieving a zero/neutral carbon footprint. It also employs ultra-modern sparkle filtration and sustainable farming and sourcing, which results in an ultra-pure spirit, one consumers are eager to embrace. “The Basmati we select is cultivated near the distillery to ensure maximum freshness and support our local farmers. Every bottle of Smoke Lab Vodka is 100% free of contaminants and presents the purest vodka drinking experience achievable,” says Varun Jain, Founder and CEO of Smoke Lab. Those who should be most enthused, however, are the mixologists who aim to diversify their cocktail lineup. “We want bartenders to know that Smoke Lab Vodka is highly versatile, making it a great choice for mixing popular classic and contemporary cocktails while also offering an exciting new palate for creating cocktails that highlight the distinct flavors of India,” says Jain. “We encourage professional and at-home bartenders alike to have fun mixing cocktails with a range of ingredients that highlight our vodkas unique flavor profiles, from premium mixers and juices to fresh herbs and spices, seasonal fruits, and vegetables, and creative garnishes.” In the spirit of innovation, Smoke Lab offers flavor profiles that are modern with hints of tradition. Its Aniseed Vodka is an all-natural playful exploration of a much-loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom note on the palate making it extremely versatile when crafting cocktails. “Making vodka is a passion and journey that will continue for us,” remarks Jain. “We are preparing to launch additional flavors, including Smoke Lab Saffron later this year, that continue to showcase India’s finest quality ingredients and skilled craftsmanship on the world stage.”

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SMOKE LAB ANISEED SOUTHSIDE INGREDIENTS

1 part Smoke Lab Classic Vodka 1 part Smoke Lab Aniseed Vodka ¾ part freshly squeezed lime juice ½ part simple syrup 7-8 mint leaves PREPARATION

Combine all ingredients in a shaker with ice. Shake and strain into a coupe glass and garnish with mint leaves. Enjoy!

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The Agave Way

EXPERIENCE AUTHENTICITY WITH PERNOD RICARD’S PREMIUM AGAVE SPIRITS PORTFOLIO By Michael Tulipan

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As premium tequila and mezcal continue to experience robust growth, Pernod Ricard USA agave portfolio brands have staked a position as category leaders thanks to an unwavering commitment to authenticity, quality, and tradition. Agaves for Avión tequilas are grown at the highest elevations in Jalisco, ensuring the spirit is rich in flavor and remains true to traditional methods. At the premium level, Avión’s Reserva 44, an extra añejo tequila aged for more than three years, has experienced tremendous growth with sales up 18% year on year. The newly launched Avión Reserva Cristalino marks the company’s first foray into this fast-growing style, offering a crystal clear añejo tequila that has been double-charcoal filtered to remove the color while maintaining notes of oak, vanilla, and roasted agave. Like Reserva 44, Reserva Cristalino makes for an enjoyable sipper, as well as a great option for adding an agave twist to whiskey-based cocktails like the Old Fashioned. Developed for-bartenders-by-bartenders Henry Besant and Dre Masso, Olmeca Altos delivers an ultra-premium tequila at a super-premium price point. “It’s one of only eight distilleries in Mexico to use the ancient Tahona stone,” says Craig Johnson, Vice President of Marketing, Agave Portfolio at Pernod Ricard USA. “Which is a traditional extraction method that crushes the agave fibers using a 3000-pound stone, leading to a smoother and sweeter flavor profile.” Given its creators, the tequila is a natural for use in cocktails and has become a bartender favorite.

Del Maguey is a groundbreaking brand created by Ron Cooper that almost singlehandedly put artisanal mezcal on the map in the United States. Indigenous Zapotec farmers in villages around Oaxaca and the neighboring states make its single village mezcals. Del Maguey has been committed to celebrating ancient Zapotec traditions that make each of its 20 expressions unique. Vida, Del Maguey’s “mixing mezcal” crafted from Espadin agave, has been a bartender favorite for years, but the “Vino” portfolio offers the opportunity to try other agaves, including wild varietals. “Our ranges capture recipes from different villages,” shares Johnson, “as well as recipes made with different agave varietals, providing the opportunity to explore mezcal through craft and culture.” As with other categories in today’s market, spending on premium agave spirits shifted. “Through that process, we believe consumers recognized the overall quality within premium tequila and will continue to lean into it moving forward,” explains Johnson. “We see the category continuing to become more and more premium.” Authenticity is also helping drive interest in premium agave brands, especially among millennials looking for something more than yet another celebrity-endorsed tequila. Johnson says, “Consumers are starting to identify brands who walk the talk and judge them more by taste and messaging instead of packaging and celebrity appeal.” CHILLEDMAGAZINE.COM

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Agave Spirits that Live and Breathe Mexico CHOPIN IMPORTS IS ON ITS WAY TO BECOMING ONE OF THE BIGGEST NAMES IN AGAVE

By Michael Tulipan The name Chopin may be best associated with vodka—apologies to the Polish composer—but Chopin Imports has built an extensive portfolio of premium brands beyond vodka, with a special focus on Mexican agave spirits. Mezcal making is woven into the fabric of many Mexican communities and Chopin Imports has partnered with two artisan producers, Koch El Mezcal and Maguey Spirits, who both share a commitment to sustainability and traditional methods. “We have partnered with those we feel are the top two producers throughout Mexico,” says Chopin Imports COO Chuck Kane’. “They are not contract brands. They live and breathe what they do 24 hours a day, seven days a week, 365 days a year.”

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Koch El Mezcal’s origins date back to the Mexican Revolution. The family business was resurrected in 2009, when Carlos Moreno resumed his family business and its traditions. Today the company is community-run and dedicated to environmental stewardship. They work with 60 mezcal producing families from more than 20 communities in and around Oaxaca, creating a portfolio made from wild, cultivated, and semi-cultivated agaves. Koch El Mezcal has also pioneered single agave mezcals, showcasing the differences in wild agave plants. In addition to the traditional Espadin, you will see names like Arroqueno, Tepeztate, Tobalá, Barril, Tobasiche and Madrecuishe. Koch’s Ensamble mezcal blends four agave, sourced from local families.

Founded in 2013, family-owned Maguey Spirits craft a range of mezcals and sotol from four states outside Oaxaca itself, Chihuahua, Durango, Guerrero and Michoacan. The company is also devoted to preserving the environment through its “one to one” program that plants one agave seed for each bottle produced. Durango mezcal may be less known than the more famous Oaxacan spirit but Mezcal Burrito Fiestero is making its mark using more than ten varieties of agave native to the state of Durango, making it the most diverse and exotic collection of mezcals from that region. Burrito Fiestero Ensamble blends two of Durango’s most representative wild agaves, Agave Cenizo and Agave Verde, for an exceptional mezcal. Its Artisanal Collection of mezcal is made from Cenizo while its Ancestral Collection is another regional showcase, featuring single agave, micro-batch mezcals in bottles that have been hand painted by local artists with different designs for each agave type.

Maguey Spirits’ Mezcal Gin marries Mexico’s favorite spirit with gin botanicals that are added during the second distillation according to the Pechuga method. Here, the botanicals replace the traditional chicken or turkey breast (“pechuga” means breast in Spanish). Wild 12-year-old Cenizo Agave is distilled and then vapor infused with a mix of four local botanicals and eight classic ones commonly used in gin production. Kane’ recommends using Mezcal Gin in your favorite gin drink. “Any classic gin cocktail is instantly better, in my opinion,” he says. Kane’ is also excited for bartenders and tequila fans to discover Felipe Camarena’s Terralta Tequila, a small production agave spirit from the El Pandillo Distillery. “Terralta is destined for ‘cult status’ among tequila drinkers everywhere,” he says. Kane’s goal is to have one of the best agave portfolios in the United States and he’s well on his way.

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True Spirit of Mexico Remarkable provenance, tradition, and authenticity tie Rooster Rojo to its Mexican heritage By Michael Tulipan Looming over the town of Tequila, Mexico, the Volcan de Tequila rises to 9,580 feet above sea level. Around it, the unique landscape offers the ideal growing conditions for blue agave thanks to the volcanic activity of this behemoth thousands of years ago. The lava flow spread across the region, leaving behind the gift of incredibly enriched soils, which allow the blue agave to thrive. While tequila has become one of the world’s favorite spirits, thankfully, the volcano that helped contribute to its acclaim has lain dormant for over 220,000 years.

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Produced the Volcan de Tequila base, a UNESCOprotected area, Rooster Rojo takes full advantage of the excellent growing environment to create a line of 100% Blue Weber Agave tequilas. Master distiller Arturo Fuentes Cortes created Rooster Rojo to represent the true spirit of Mexico, choosing the rooster for its importance to Mexicans as the unofficial symbol of the country. The branding also emphasizes the provenance of the tequila. “It gives strong emotional ties with traditional, real Mexico and strengthens brand authenticity and the craft feeling,” remarks Fuentes Cortes.

TA S T E

For more information about Smoke Lab Vodka, please contact: sales@smokelabvodka.com

ADVANCED MIXOLOGY Rooster Rojo offers a traditional blanco, reposado, and añejo, as well as the unique newly released Smoked Pineapple. Each tequila weighs in at 38% abv, making them great options for mixing. The classically made blanco offers a distinctive peppery spice, while the reposado ages for a minimum of two months in French oak casks, and the premium añejo rests for a minimum of one year in exbourbon barrels. By controlling the humidity during the aging process, Rooster Rojo ensures stability and consistency in its tequilas. Though rooted in tradition, innovation is key to differentiating Rooster Rojo in the competitive premium tequila category. Working out of Fabrica de Tequilas Finos, which parent company Amber Beverage Group purchased in 2016, the Rooster Rojo team utilizes a special secret yeast only available at the distillery. Rooster Rojo is also the first tequila to use a technique that blends its distillate with water filtered through Mexican silver, resulting in a softer, smoother finish. This process creates what Fuentes Cortes calls “an authentic, beautifully crafted range of spirits.” For the Smoked Pineapple, añejo tequila ages for at least 12 months in ex-bourbon barrels and then gets infused with Red Spanish Pineapple, one of the most cultivated varieties in Latin America. Released to the United States market in 2021, this innovative tequila is the first of its kind in the world. “Our Smoked Pineapple maintains the integrity of a well-balanced añejo tequila with the subtle smoke and pineapple essence perfect for experimenting in cocktails,” says Fuentes Cortes. Thanks to Rooster Rojo’s use of the best traditional production methods and the rich soil that produces the world’s finest blue agave, its tequilas are now making their mark worldwide as the ultimate expression of Mexican heritage.

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Foamie INGREDIENTS

2 oz. Rooster Rojo Smoked Pineapple 1 oz. fresh lemon juice ½ oz. agave syrup (Timut pepper-infused) ½ oz. pineapple liqueur PREPARATION

Use egg white, foamee or chickpea water, shake hard and strain into coupe glass. Sprinkle cracked peppercorn on top.

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THAT'S THE SPIRIT

The Mexican Art of

Celebrating Life

Intriguing KAH Tequila embodies a modern spirit that delights in every sip By Victoria CeCe If there’s a drink that knows how to lift all our spirits, it’s tequila. An ode to Central and South American spirituality, KAH tequila marries high-quality tequila with the Mexican art of celebrating life. Tequila has long been a central part of Mexican social culture. It is an expression of savoring life and even the afterlife, through the holiday Dia De Los Muertos.

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Known in English as the Day of the Dead, this two-day holiday is a tribute to deceased loved ones. But this holiday is nothing like a funeral. In Mexican culture, mourning and sadness are insulting to the dead. That’s why Dia De Los Muertos vibrantly honors the dead as if they were still here celebrating on Earth. KAH tequila embodies all of this in every bottle they make.

The team behind KAH doesn’t believe that celebrating life just happens once a year. “For me, Dia De Los Muertos isn’t just one day of the year, we should choose to celebrate life every day,” says KAH Tequila Master Distiller Arturo Fuentes. It comes as no surprise that the brand is named KAH, meaning “life” in the ancient Mayan language. This expression of life extends into KAH’s bottles. Each tailor-made bottle boasts its own intricate calavera (‘skull’ in Spanish) design, inspired by traditions from all over South America. The Blanco, for example, presents a calavera inspired by Bolivian tradition, where skulls were ‘served’ tequila—an act that Bolivians believed immortalized the dead and protected them from evil spirits.

While KAH tequila’s bottles will surely jazz up your bar shelves, the tequila inside will make your drinks shine. Each tequila is just as premium as its bottling. Produced in the heart of Jalisco, every awardwinning KAH tequila begins with handharvested blue Weber agave that is processed and distilled by Fabrica de Tequilas Finos. Each tequila is carefully blended, a priority of its Master Distiller Arturo Fuentes and Master Blender Alejandro Gracias. “Garcia, who balances flavor variations among agave distillates with influences from American oak barrels (for KAH’s aged expressions) to craft the perfect bottle of KAH Tequila, every time,” mentions Evija Sparane, KAH Global Brand Director. “KAH’s distillers transform handharvested 100% Blue agave into a lively Blanco, Reposado, and Añejo.” From three exceptional tequilas to choose from, each with unique bottles to match, it’s hard to get bored of KAH tequila behind the bar. These tequilas truly breathe life into a range of cocktails, from your classic Margarita to a reposado Old-Fashioned. “Kah is the perfect tequila for mixing cocktails. While all the expressions can be enjoyed sipping neatly, KAH has a range of flavors that complement cocktails from the most basic to the most complex,” comments Sparane.

THE NEW EXTRA AÑEJO TEQUILA KAH isn’t stopping there. The team just announced the arrival of a new tequila—the Extra Añejo. The inception of KAH Extra Añejo took years of work and precision. It is the culmination of Fuente’s expertise, who oversaw every single detail. From selecting the best blue agave plants to the final moments of blending, Fuentes and his team worked diligently to craft a tequila that authentically represents the nature of blue agave and Mexico’s rich community-driven culture. “This is more than just a bottle of delicious, well-made tequila. It symbolizes time spent in cultivating the agave plant for years, years spent aging and nurturing, by the local community and team committed to creating a unique spirit that delights those who taste it with every sip,” says Fuentes. The KAH team struck a brilliant balance with the Extra Añejo, enhancing the agave’s natural flavor with notes of sweet spice, pepper, and smoke from aging in American white oak barrels. With a new tequila in KAH’s line-up comes another eye-catching bottle. Extra Añejo’s clay bottle is a showstopper, day or night. It features a deep royal green enamel with phosphorus ink, which glows in the dark, adding a ghoulish yet gorgeous touch to this special tequila. Extra Añejo also adds a new chapter to KAH’s celebratory bottling—this time to honor friendship. The bottle’s hue represents abundance and eternity in ancient Mayan culture, two elements that are essential to tequila and Mexican culture. In Mexico, tequila is a means of celebrating life’s abundance and making memories, something Fuentes wished to convey through every sip of Extra Añejo and KAH’s other tequila expressions. “The delicate flavor of Extra Añejo delights us from the mouth to the throat, leaving a pleasant memory,” notes Fuentes. Fuentes and the KAH team were successful. Their tequilas are just as spirited as their bottles. With every sip, we’re reminded that life is short, and we should spend it creating memories, with a smooth tequila cocktail in hand.

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into the

Woven Fabric of Mexico The El Luchador Collection is the thread line between Mexican Culture and Ultra-Premium Tequila By Megan Rider The new El Luchador Tequila Collection, created by tequilero David Ravandi, founder of 123 Organic Tequila, is a distinctive artisanal collection of tequila expressions that pays homage to and is inspired by the lucha libre—wrestlers known for their colorful masks and rapid acrobatic techniques in Mexican culture. “The lucha libre wrestlers are a cultural institution in Mexico with their own governing body, the Consejo Mundial de Lucha Libre (CMLL),” explains Ravandi. “it’s a cult tradition for luchadores and fans visiting the shrine of El Santo, who was by all accounts the most famous of the luchadores achieving superhero status through his long career and 50+ movies, to honor of his memory with a toast of tequila.” The cultural link behind the El Luchador Tequila Collection, according to Ravandi, is built around the fact that tequila is part of the cultural fabric of Mexico. “It’s consumed at every birth, wedding, and we can safely say every lucha libre match,” he says. The original amalgamation of Mexico’s two most valued cultural institutions, blue-agave tequila and lucha libre, was generated in 2013 when Ravandi first introduced El Luchador Overproof Organic Blanco Tequila. It will be replaced by the new collection comprised of Blanco, Reposado, Añejo, and Distill-Proof Blanco tequilas.

The El Luchador Collection Blanco tequila, with fresh agave and bright citrus notes and a saline finish, is a great sipper and a favored expression by mixologists as a foundation for building cocktails. El Luchador Reposado is aged for 4-6 months in French white oak barrels deepening its bright citrus and vanilla flavors. The Collections’ Añejo Tequila rests for 14-16 months in French white oak barrels, promising to enhance layers of complexity with notes of deeply roasted agave, caramelized citrus, and dark vanilla. (The Añejo expression will arrive in the United States in late 2022, with an Extra Añejo expression joining the collection by 2025). Finally, the Distill-Proof Blanco Tequila, at 110-proof, is an expression ideally suited for building cocktails and enjoying as a digestif, because of its robust and complex profile. “The El Luchador Collection is crafted by a team that strives to produce tequila of the highest quality,” says Ravandi. “The immense pride they take in the production of El Luchador is a reflection of both their cultural heritage and their incredibly high standards of production at the distillery.” El Luchador Tequilas are made from its estate grown blue agave that thrives in the iron-rich volcanic soils of the highlands of Los Altos de Jalisco. It is grown at a very high altitude of 6,500 feet, directly affecting the tequilas flavors. Here, El Luchador Tequilas are distilled using artisanal methods and produced and packaged in a way that treads lightly on the environment. “There are

Santo Contra Los Zombies

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INGREDIENTS

PREPARATION

2 oz. El Luchador Blanco Tequila 110 Proof ¼ oz. D’Aristi Xtabentún Liqueur ½ oz. orange liqueur 2 oz. fresh orange juice 1 oz. fresh lemon juice ½ oz. fresh pomegranate juice

Serve over crushed ice in a Hurricane glass with an orange slice and a pineapple leaf.

absolutely no shortcuts taken,” stresses Ravandi. “Our tequilas have always been produced with the utmost respect for the environment and the people who create them, period. There’s no need for inflated marketing claims around sustainability when you’re transparent about your practices.”

adds Ravandi. “The more fibrous it becomes, the more concentrated the flavors in our tequila will be. Conversely, agave grown at lower altitudes is referred to as “lazy agave” which has a high-water content and results in less desirable aromas and flavors in the tequila.”

Ravandi was one of the first tequileros to adopt and perfect the innovative aging process in French oak barrels rather than bourbon barrels in the late ‘90s. The Reposado and Añejo expressions rest in such barrels that previously held the wines of Puligny Montrachet. Ravandi includes, “A sommelier recently said of El Luchador, ‘I can detect the elements of white Burgundy. It’s like a chewy Montrachet.”

A final and probably the most significant point of differentiation for the El Luchador Collection is the fact that the flavors from each expression are derived from native yeast fermentations.

“I am always challenged to do something different, and this was the perfect opportunity to evolve El Luchador’s agave-forward flavor profile,” continues Ravandi. “I selected a white wine barrel and used lesser aging for the Reposado, while Añejo spends additional time in wood.” From a terroir perspective, elevation also plays a significant role. “Agave grown at this extreme altitude is stressed and constantly seeking water,”

The Collection arrives at a time when the market demand for aged agave spirits is at an all-time peak. “Although Blanco tequila is the spirit of choice for use in cocktails, consumers have been eagerly trading up to enjoy aged tequila expressions neat or over ice,” says Ravandi. “When it comes to exceptional flavor and authenticity, El Luchador delivers on both fronts.” With a lot of room for creativity, bartenders will find the wide range of styles in The El Luchador Collection of ultra-premium tequilas easy to incorporate in their classics like the Paloma and Margarita and a quality, upgrade for a tequila-base in modern craft cocktails.

The El Luchador mask logo is impactful and the green, white and red labels are emblematic of the Mexican flag. When stacked, the green, white, red cases create a dynamic display depicting both the El Luchador mask and the Mexican flag. CHILLEDMAGAZINE.COM

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Spicing up the Tequila Game

GHOST TEQUILA BRINGS THE HEAT TO CRAFT COCKTAILS

Spicy Margaritas might never be the same again. And you can thank Ghost Tequila for that. A fierce new addition to the tequila game, Ghost tequila is a spicy 100% blue agave tequila made with a trace amount of bhut jolokia (a.k.a ghost pepper). Now, let’s get something straight. This tequila isn’t some flavored gimmick. “Ghost Tequila was born in a bar, not a boardroom,” says Chris Moran, founder and CEO of Ghost Tequila. A long-time bartender himself, Moran wanted to create a game-changing tequila that would be a natural addition to any bartender’s repertoire. This meant that the tequila’s quality had to come first. “Now that so many consumers and bartenders have embraced topquality 100% agave tequilas, they’re looking to find new and different expressions of this highly versatile spirit,” adds Moran. Moran focused on production more than anything with quality at the forefront of Ghost Tequila. He wanted his tequila to be made in small batches with precision and the best blue agave. Once Moran found the right distillery for his project—Casa Maestri—he spent a year researching peppers to perfect the tequila’s spice, without overpowering the agave’s natural flavor.

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By Victoria CeCe

The result? A balanced blanco tequila with a seductively spicy kick—a no-brainer companion to classic tequila cocktails. Ghost tequila is versatile and works like any highquality tequila, just with a bit of spice. But Moran loves it with fresh watermelon juice. “We have a shot we call a “Mexican Candy” which is 1 oz. of Ghost Tequila, a 1/2 oz. of fresh watermelon (or watermelon liqueur), and a splash of lime. It’s fantastic!” When considering Ghost Tequila in your lineup, remember that Moran is straight-up about this tequila’s purpose. “Ghost is not your typical tequila. We’re not necessarily competing with those usual tequila brands,” says Moran. “This is a tequila with a very specific and very real purpose, to make spicy cocktails better.” Ghost Tequila does indeed have a purpose—to stir up your bar’s tequila game with a little sugar, spice, and everything nice.

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A MASTERPIECE TO REMEMBER

Tequila Komos sets itself apart from other tequila in style, spirit, and space

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By Michael Tulipan Komos represents the marriage of Mexican tradition and the Mediterranean lifestyle in a uniquely packaged line of tequilas. Created by industry veteran and master sommelier Richard Betts, Komos offers a personal vision of tequila that expands the premium category through its three unique expressions. A fortuitous visit with a friend in Amsterdam years ago led to a discussion about the lack of quality and unique tequila in Europe. Inspiration struck and that friend, Joe Marchese, eventually became one of Betts’s business partners in Komos. The Mediterranean lifestyle of sun, sea, sand, spending time with friends, good food and good wine is envied the world over and Betts decided to bring this feeling to the world of tequila through unique wine barrel aging. “Tequila is so special—evocative of a place, tradition, history, expression of the maker, just like wine,” says Betts. The company only produces three expressions, Añejo Cristalino, Reposado Rosa and Extra Añejo. The base blanco spirit for each is made from agave grown both in the highlands and lowlands of Jalisco that has been fire-roasted in a traditional volcanic stone oven. After pressing, the juice is fermented with native yeast and then double distilled in pot stills.

experiment. The tequila rests in French oak red wine barrels for around 65 days, which imbues the spirit with a red hue reminiscent of a rose wine. His piéce de résistance, Komos Extra Añejo, is aged for a minimum of three years in both French oak white wine barrels and American bourbon barrels. The resulting spirit has an unrivaled opulence and the distinction of being the first ever tequila to receive 100 points from Tasting Panel Magazine. Komos’s bottle design is meant to convey sun, sea and salt while celebrating the Mexican tradition of handmade vitrified porcelain. To make the bottles, Betts chose artisan producer Anfora, which has been crafting ceramics since 1920. Every Komos bottle is meant to be up-cycled and cherished. “For any guests who say they don’t like tequila—give them a taste of Komos and they might just change their mind,” Betts says. He suggests serving each expression with a single large ice cube, but each will also bring new layers of flavor to popular tequila cocktails. “If you’re feeling luxurious, try the Extra Añejo in your favorite Margarita,” he says.

Komos’s bottle design is meant to convey sun, sea and salt while celebrating the Mexican tradition of handmade vitrified porcelain. The next stage sets Komos apart from all other brands. Unlike other blancos that are aged in bourbon barrels to produce añejos and reposados, Betts uses French wine barrels. “Typically, most tequila is aged in American bourbon barrels, but the use of wine barrels gives it a bit more subtle flavors and nuance,” he feels. After resting for 12 months in ex-white wine barrels, the añejo is charcoal filtered to create a Cristalino, which is then aerated in wine-making amphorae that have been brought to Mexico. The second expression of Komos, Reposado Rosa, started out as an

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THAT’S THE SPIRIT

Spotlight on Sotol GET TO KNOW MEXICO’S NEXT BEST THING When someone mentions a drink from Mexico, your first thoughts might be tequila, mezcal, or maybe Mexican cocacola. While these are all very fine and delicious drinks, there’s another Mexican libation out there that deserves some major spotlight—sotol—and 3 Badge Beverage wants the world to know all about it. By Victoria CeCe

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THAT’S THE SPIRIT

Hailing from Northern Mexico, sotol is a spirit that isn’t derived from the agave plant like its Southern Mexican spirit brethren. It’s made with sotol, scientifically known as dasylirion, a genus of plants that is strangely enough part of the asparagus family.

It’s this versatility that makes sotol such a fascinating contender in the spirits world. This Mexican spirit can stand alone or find its way whimsically into various cocktails. “With sotol, the sky is the limit!” comments Sebastiani.

3 Badge Beverage’s Quechol Sotol is a sublime introduction to sotol, with its complex flavor, and incredibly rich history. “We wanted to build a brand that honors a piece of history and tradition from Northern Mexico, the same region where our sotol is being sourced from,” says August Sebastiani, President of 3 Badge Beverage, the company behind Bozal Mezcal and Pasote Tequila.

The future does seem limitless for sotol. To Sebastiani and the 3 Badge Beverage team, sotol isn’t far behind its popular agave spirit siblings. “At the moment, sotol is in a similar place to where mezcal was just a few short years ago. It lends itself to much exploration and growth,” adding Sebastiani. And he’s right. There was a time where mezcal lurked in the shadows of tequila, and now has made itself a space of its own in the spirit world.

From plant to bottle, Quechol Sotol honors the land and culture behind sotol. “With so much left to be discovered about sotol, much of our brand is focused on category education, above all else,” comments Sebastiani.

With Quechol Sotol’s launch, it seems like the perfect time to turn our heads towards this new spirit on the horizon, one that is a refreshing reminder of the richness and depth of Mexico’s beverage culture.

This education all begins with Northern Mexico’s history.

MEANING “PRECIOUS FEATHER” IN THE NAHUATL (AZTEC) LANGUAGE, ‘QUECHOL’ REPRESENTS A COLORFUL AND DIVINE BIRD FOUND THROUGHOUT AZTEC POETRY.

Each bottle of Quechol Sotol is a poetic tribute to sotol’s indigenous roots. These roots go as far back as the Aztecs, who were profound protectors of the land. This inspired Sebastiani to design a beverage that symbolized the poetry of nature, inside and out. Meaning “precious feather” in the Nahuatl (Aztec) language, ‘Quechol’ represents a colorful and divine bird referenced throughout Aztec poetry. Each Quechol Sotol bottle is modeled after the shape of a spoonbill’s bill, and the design is inspired by its textured feathers and turquoise-colored plumage. Every label even features a translated line of Aztec poetry. Prioritizing nature is also a key aspect of Quechol Sotol’s production. Every drop of sotol is made by a family-run distillery in Durango that runs only on solar energy. Not only that, the sotol is organic, crafted with fresh mountain water, and hand-harvested wild sotol plants. With wild sotol comes a variety of flavors. Sotol’s profile has an impressive range in character, from leaner, brighter styles to bold expressions with striking vegetal notes. “Like mezcal, different varieties of this plant introduce different characteristics into the spirits produced,” says Sebastiani.

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Bird of Paradise INGREDIENTS

2 oz. Quechol Texanum 4 oz. Raspberry Lime Spindrift Pineapple, freshly chopped Lime twist PREPARATION

In a glass, combine Quechol Texanum and Raspberry Lime Spindrift. Add freshly chopped pineapple to taste. Add ice. Garnish with a twist of lime and pineapple wedge.

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BRAND SPOTLIGHT

From Many, One

DEWAR’S COMMEMORATES THE 122ND U.S. OPEN WITH ITS LIMITED-EDITION SCOTCH WHISKY By Victoria CeCe

In the smoothest way possible, Dewar’s Whisky celebrates the champion in us all with its launch of The 2022 Champions Edition whisky.

Like the commemorative whisky, the U.S. Open has Scottish roots with an inspirational backstory and an American edge.

Dewar’s rings in the 122nd year of the U.S. Open, an historic championship that first spread the love of golf throughout America, with its 19-year-old limitededition Champions scotch whisky. Extra-matured in new American oak and first-fill rye casks and made from up to 40 different whiskies—from many barrels, one blend emerges, which honors the U.S. Open mantra, “From Many, One.”

Coming from the lowest echelons of American society, amateur golfer Francis DeSales Ouimet won the 19th U.S. Open by a landslide victory, beating out two top British golfers in 1913. Reaching this unforeseeable achievement as an unprofessional golfer inspired Americans everywhere, sparking a love of golf on the charge ever since.

The Dewar’s Champions Edition is a truly bold and vibrant whisky with aromas of honeysuckle and butterscotch, balanced with hints of cinnamon spice and fruitiness for a spirit that is as rich and complex as the cherished game of golf.

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Similarly, Dewar’s channels this history every step of the way with its limited-edition expression, expertly crafted by three-time Master Blender of the Year Stephanie Macleod. There’s no doubt that Dewar’s 2022 Champions Edition is a whisky of winners.

It's It'snaturally naturallyGood! Good!

Foreverythingcoconut: Foreverything ➼ Cream of Coconutcoconut: ➼ Cream of Coconut ➼ Coconut Water ➼ Coconut ➼ Coconut Milk Water ➼ Coconut Milk

Coco Lopez, Inc. | Miramar, Florida | (854) 450-3100 | cocolopez.com

Coco Lopez, Inc. | Miramar, Florida | (854) 450-3100 | cocolopez.co

SHAKING AND STIRRING

LAUNCHES

SAGAMORE SPIRIT RUM CASK FINISH The latest limited-edition rye whiskey, Reserve Series Rye, is a new version of its Rum Cask Finish that blends fiveand six-year-old straight rye whiskies, aged in hand-selected South American barrels and Jamaican barrels for additional ten months, offering notes of ripe banana, pineapple, rich vanilla, and brûléed sugar.

SAN COSME MEZCAL Produced in Oaxaca, Mexico, from 100% espadín agave that is cooked for three days with mesquite wood in a time-honored conical earthen pit oven, before it’s shredded with a traditional tahona stone wheel. Then fermented in oak tanks, double distilled in copper pot stills, and bottled under an eyecatching and contemporary black and white label.

RYETAI

SAN COSME MEZCAL MULE

INGREDIENTS

1 ½ oz. Rum Cask Finish Rye Whiskey 2 oz. black tea 1 oz. pineapple juice 1 oz. lemon juice ¾ oz. cinnamon syrup PREPARATION

Combine all ingredients in a mixing glass with ice. Stir to combine and strain into a Highball, topped with ice.

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INGREDIENTS

1 ½ oz. Mezcal San Cosme 1 oz. honey ½ oz. ginger extract 1 oz fresh lemon juice PREPARATION

Fill all ingredients in a shaker and shake firmly. Pour into an Old Fashioned glass filled with ice, and top with soda water. Garnish with a slice of lemon.

RATTLESNAKE ROSIE’S Rattlesnake Rosie’s Chocolate Peanut Butter Pie Bourbon Cream all-natural handcrafted original recipe offers sweet chocolate and salty peanut butter flavors. Delightful viscosity with a rich and velvety goodness, this dessert-inspired decadent spirit can be served straight, chilled, or on the rocks.

THE KING INGREDIENTS

1 oz. Bourbon Cream 1 oz. vodka ½ oz. maple bacon ½ oz. 99 Bananas Dash saline or pinch of salt PREPARATION

Build in shaker with ice. Shake and strain into rocks glass. Garnish with bacon skewer.

RON BARCELÓ ORGANIC RUM First organic rum produced in The Dominican Republic by environmentally conscious rum company, Ron Barceló. The rum is distilled from fresh juice of organic sugar cane and aged in American oak barrels. With an intense amber color and aromas of caramelized cherry, cocoa and tobacco, the rum is clean and pure, perfect for enjoying straight, over ice, or mixed in a Highball or Old Fashioned.

FORDS SLOE GIN A liqueur that combines classic Fords London Dry recipe with hand-picked sloe fruit from England and France at 29% ABV, a bit higher than most sloe gins to allow for the original botanical profile to be present in the overall taste. Enjoy neat or over ice.

PINK MOON

BARCELÓ ORGANIC HIGHBALL

INGREDIENTS

ASTRAL TEQUILA New release from Diageo, the global leader in beverage alcohol, Astral Tequila is a super-premium tequila slowly nourished by the good energy seeping from the cyclical passing of the sun and stars, imparting bright bursts of citrus, white pepper, and underlying agave with an abundance of tropical fruit. Astral meaning ‘of the stars’ is crafted using traditional production processes, making every use of the agave plant which is brightened by nature.

1 ½ oz. Astral Tequila Blanco 1 ½ oz. fresh grapefruit juice ½ oz. fresh lime juice ½ oz. cinnamon-agave syrup 3 oz. water PREPARATION

Combine all ingredients in a shaker with ice. Shake and strain into an ice filled rocks glass. Garnish with salt rim and grapefruit slice.

1½ oz. Barceló Organic Rum ¼ oz. orange juice ¼ oz. lime juice Dash Angostura bitters (optional) 3 oz. ginger beer PREPARATION

Build ingredients in a Highball glass with ice. Add ginger beer and gently stir. Garnish with a slice of lime or orange and fresh lavender.

SLOE GIN SILVER FIZZ Created by Bartender Jeffrey Morgenthaler

1 ½ part Fords Gin Co Sloe Gin 1 part Fords Gin ¾ part fresh lemon juice ½ part 2:1 simple syrup ½ part egg whites, gently beaten, or aquafaba 2 parts chilled soda water PREPARATION

Pour soda water into a chilled 8 oz. footed Highball glass. Combine ingredients with egg whites or aquafaba in a cocktail shaker with ice and shake until cold. Fine strain.

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Cheers to originality. To all the bartenders who have been called eccentric and weird, outrageous, offbeat, or quirky. We raise our glasses to these passionate and devoted spirit-mixers and makers, and today most especially to the unconventional ones. At Chilled, we’re down for celebrating bold and brave behavior. Only a rebellious thinker can innovate. At its core innovation is a new idea often acted upon with the goal of change. So, in this, our Innovators Issue, we salute the fearless individuals who were told they couldn’t or shouldn’t do it but did anyway. Our issue comes alive with their stories, and we couldn’t be prouder. Let’s face it, many bartenders walk on the wild side, and we’re featuring spirits made just for them. To pump up our trailblazing focus, we dove into the latest in Mexican Spirits from mezcal to sotol and complemented it with a look at the sustainability stewards of our time. These are people who blazed a path with eco-friendly production practices in hopes that their methods would become standard. Our enterprising cover star, ASAP Rocky, follows suit for he strives to disrupt. He’s teamed up with Spirit of Gallo to launch a blended Canadian whisky called Mercer + Prince. The rapper vows his spirit is innovative to a level he has envisioned—an imaginative packaging design with two cups attached to either end of the square bottle, allowing whisky fans to clink and drink, whenever and wherever.

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A$AP ROCKY DISRUPTS THE WHISKY CATEGORY WITH HIS L AUNCH OF MERCER + PRINCE. By Joseph Luparello

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Photo by Bladi Corniel

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of creativity is the only force capable of leading THE POWER the way into the undiscovered. Those blessed with

it can transcend the preconceived boundaries of reality and shake the world. Humanity’s progression relies on the gifted, challenging them to channel the imaginative fire within their spirit, and set it ablaze for all to witness. A$AP Rocky is one of the innovative prophets who persistently searches for new ways to express himself. His way with words and sense of rhythm pried him out of the extremely difficult life he was dealt and sent him down the path of stardom. After establishing himself as one of the biggest names in hip hop, his knack for artistry extended beyond verbiage and into the world of fashion. There he also managed to gain a considerable amount of recognition for his undeniable swagger and unique manner of carrying himself. Standing atop the music and fashion world, Rocky chose not to be content, but instead hungry to lengthen his creative reach. After all, A.S.A.P. stands for “Always Strive and Prosper.”

my personal creative muscles. I’ve always been a visual thinker and so far, it’s been an absolutely amazing journey to see my vision come to life from the bottle design to the global flavor profile to the brand name itself. Spirit of Gallo being our partner has allowed us to establish a meaningful footprint across on and offpremises outlets.” Symbolic of the soul who inspires it, Mercer + Prince is meant for the new whisky consumer. Those who refuse to be constrained by the past and won’t hesitate to break through the sturdiest of boundaries.

MERCER + PRINCE NEW FASHIONED INGREDIENTS

2 oz. Mercer + Prince ¼ oz. Maple Syrup 2-3 Dashes Orange Bitters PREPARATION

Add ingredients into a mixing glass filled with ice and stir together to combine/ chill. Strain into a double old fashioned rocks glass containing a rock of ice. Garnish with an expressed orange peel.

His new goal was to contribute to one of his longtime personal interests, the spirits industry. Commenting on his ambition, Rocky says, “I wanted to build a liquor brand that truly embodies not only what I enjoy as an avid whisky drinker, but also integrates my passion for both art and fashion. I like to disrupt, and this is a prime example of that.” Upon partnering up with Spirit of Gallo, Rocky’s vision came to fruition in the form of a Canadian whisky called “Mercer + Prince.” Delving into the title’s backstory, Britt West from Gallo says, “The name comes from the heart of where Rocky found inspiration while living in New York City at the cross streets of Mercer and Prince in SoHo; an area that remains firmly rooted in the ongoing evolution of high fashion and culture driving Rocky’s aesthetic.” The relationship between the multi-faceted celebrity and renowned spirits company has been nothing but harmonious. West added, “He wanted full partnership focused on long-term brand building which completely aligned to the Gallo way of partnering. We also really appreciated that he wanted Mercer + Prince to be able to stand on its own and not be about him exclusively.” Explaining his perspective on their bond, Rocky says, “I’ve always enjoyed collaborating with people and artists that I can connect with. It has been amazing to work together to bring my vision to life and truly flex

Photo by Dee Knows

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Photo by AP the Angel

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I always had an affinity for whisky, and I almost only exclusively drink it these days. When I was younger, I gravitated toward whiskies and cognacs, though over the years my curiosity led me to trying Scotch along with American, Irish, Japanese, and Canadian whiskies. I realized that with my clear passion for whisky and creative eye, I could bring something new and disruptive to the industry while honoring the long-time global traditions and flavors.

With Mercer + Prince, I wanted to defy the traditional rules surrounding whisky as a whole while paying respect at the same time. I grew to love whisky and learn about the rules and traditions of the whisky-making process and knew that I could bring something new and disruptive to the industry, while honoring those traditions. I’ve always gravitated strongly towards the smooth and sweet natural taste of blended Canadian whisky. It’s something about its texture that just hits different. Simultaneously, I’ve always been intrigued by Japanese traditions and parts of their culture when it comes to creation. The Japanese finishes on their Mizunara Oak blends blew my mind. The flavor it added was something that I didn’t think existed in whisky. When Global Brand Equities and I partnered with Spirit of Gallo, we were able to merge these two age-old traditions and bring a napkin sketch to real life, resulting in Mercer + Prince.

Mercer + Prince is highly versatile and heightens many senses. When you first smell the liquid, you’ll quickly notice fruit aromas overlaying sweeter whisky undertones, which is from aging in exBourbon barrels. As you take your first sip, you’ll experience smooth vanilla and caramel notes layered with intense hints of baked apple and cinnamon, which comes from the influence by Japanese Mizunara Oak. The resulting whisky profile is ultra-smooth and clean. It’s also great with a range of mixers, like spicy ginger beer. It works well in many cocktails including our signature cocktail, the Mercer + Prince New Fashioned, which uses maple syrup to enhance the flavors and create the ultimate upgraded whisky cocktail.

It started as a napkin sketch at a meeting we were having in SoHo and truthfully, I wasn’t so sure that it could be created. When ideating on what I envisioned Mercer + Prince to be, I wanted to create a work of art that had a real functionality to it yet was also sleek and pushing the boundaries. This led to what you see today, a bottle encased with two cups on either end, allowing you and a friend to enjoy wherever, whenever, allowing the bottle to sit vertically or horizontally on a bar or table. It's truly unique.

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The Seers of Sustainability Eco-friendly spirits champion responsibility-driven practices and inspire others to do the same for the future of our planet. By Joseph Luparello

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Something worth considering in all aspects of life is that it’s never too late to turn things around. In the spirits world, this statement is now more prominent than ever, specifically with respect to the state of the world we live in. For centuries we have torn away at the natural beauty of the earth, altering its way of functioning drastically. But as more people are educated to these detriments, increasing is the number of those willing to make sacrifices, all to promote and secure the greater good of the world’s future. Heroic companies, some of which are part of the spirits segment, are leading the charge in a sustainable direction with hopes others will follow. Koskenkorva Vodka, for example, founded in the early 1940’s in the village of Koskenkorva, Finland, is one of the most sustainably made vodkas with an eco-friendly stewardship that honors the planet with every sip. Global Brand Ambassador Mikael Karttunen tells us more about its earth-friendly incentives. “At Koskenkorva sustainability is not a trend that’s followed but a way of life that has been in the DNA of operations since the very beginning in 1953. The Village of Koskenkorva has a history of living on what nature has to offer and honoring the environment reaching back several centuries.” Henry Preiss founder of Preiss Imports, global importer of artisanal spirits, adds insight on the importance of each brand’s culture of sustainability. “Our diverse suppliers many of which farm the land or have direct contract with their farmers are sustainably driven. Some have organic certifications some do not, but all are concerned with where their ingredients come from, conservation, and future generations.”

A sustainable way of life is a common thread among enlightened spirits producers. Another example is the clean, pure rum sustainably produced at the Copal Tree Distillery in the rainforest of Southern Belize, Copalli Rum is made from just three ingredients: organic sugar cane, pure canopy water and yeast. “Sustainability is core to the DNA of Copalli Rum, not just the marketing program du jour,” says Mark Breene, CEO, Copalli USA. To inspire others, in honor of Earth Day 2022, Copalli launched Cocktails for a Cause, which partners with bars, restaurants, and retailers to raise funds for organizations which support environmentally responsible initiatives.

INCREASING IS THE NUMBER OF THOSE WILLING TO MAKE SACRIFICES, ALL TO PROMOTE AND SECURE THE GREATER GOOD OF THE WORLD’S FUTURE. Pushing the needle forward, Champagne Telmont, recently announced Leonardo DiCaprio, who is a highprofile ambassador for environmental responsibility, as an investor to help support its mission in respecting terroir. DiCaprio was attracted to Telmont’s ambitious plan to pioneer a 100% organic champagne by 2025. The brand also will be assisting its growers in achieving the same eco-friendly status by 2031, ensuring a completely sustainable production lifecycle in the coming years. The mass mindset of the spirits industry is adopting a new way of thinking, and the benefits of it can certainly be astounding. Person by person, brand by brand, distillery by distillery, our potentially doomed floating rock’s fate can be changed, for the good of the future.

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Setting a Sustainable Example Mijenta Tequila honors Mexican heritage, history, and its preservation

Understanding a culture becomes increasingly clear as its stories get passed down from generation to generation. Mijenta Tequila is a brand that takes pride in its obligation to preserve its beloved Mexican heritage. The task is facilitated by continuing its rich history of cultural legends, stories, and know-how. Many of which have been passed along for centuries from farmers to jimadores and craftsmen to artists. Equally as important to the Mijenta team is nurturing the planet. Mijenta is built on maintaining nature and its marvelous components, seeking to counter any negative environmental impact, which is why its distillation process centers on sustainability. Elise Som

Mijenta is committed to minimizing environmental impact and maximizing energy efficiency from farm to bottle. A few initiatives that Mijenta has adopted to reduce waste and carbon emissions include packaging elements purchased directly from Mexico, using paper components made from agave waste (called bagasse), and purchases of excess bottles for its glassware. In 2021, Mijenta announced a partnership with Whales of Guerrero, a non-profit organization working to bring Guerrero’s oceans back to a healthy balance. It also joins forces with The Ocean Foundation (TOF), the only foundation working to reverse the destruction of global ocean environments. The large-scale shift in attitude regarding ecoawareness among bartenders and others in the spirits industry has not gone unnoticed by Mijenta. “Consumers are making more of a concentrated effort to support brands that align with their own ethos and avoid those that are adversely affecting both the planet and their workers,” explains Elise Som, co-founder and director of sustainability, Mijenta Tequila. “Ultimately, it is the responsibility of these producers to choose systems that, at the very least, don’t harm and ideally restore what has been lost to support both the planet and the people. Sustainability has been a pillar of our brand from the very beginning, and we will continue to further these initiatives and give back. We are very grateful that consumers are rapidly beginning to recognize this.” Mijenta strives to set an example for all brands, especially larger corporations. All in hopes of making greater strides toward carbon neutrality and reversing global warming effects. They themselves offset their carbon footprint more and more each year. Switching focus to its tequila, the Blanco and Reposado are created intentionally over several months, while the ultra small-batch spirit Añejo Gran Reserva is aged for 18 months in a series of hand selected casks. Bartenders are encouraged to utilize Mijenta Blanco in cocktails by pairing with citrus, pepper, and herb flavors. The Reposado and the Añejo Gran Reserva are best enjoyed neat, on the rocks, as a nightcap or a base spirit in classics like an Old Fashioned. All expressions pay homage to the agave plant and seek to enhance its fragrant, sensual aromas. “The flavor of Mijenta’s tequilas is a story that unfolds from within and brightens up any cocktail,” notes Som.

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Mijenta is committed to minimizing environmental impact and maximizing energy efficiency from farm to bottle. CHILLEDMAGAZINE.COM

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Taking Care of Tomorrow, Today Broken Shed Vodka looks toward the future of the spirits industry

Master Blender Mark Simmonds

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By Victoria CeCe What will the spirits industry look like in the future? We turn to Broken Shed, the Vodka of the Future, for answers.

Now, you may be wondering—does whey affect the taste of vodka? Of course, it does, in the most brilliant way possible.

Born in New Zealand, where it is indeed already tomorrow, Broken Shed is a vodka company dedicated to protecting Mother Earth and its future.

“Broken Shed is all about the taste,” shares Simmonds. “Whey distills beautifully, needing only three distillations to get to the maximum purity which allows nuances from the whey to come through,” he says.

“Sustainability is deeply ingrained into New Zealand and Broken Shed’s culture,” says master blender Mark Simmonds. “There is a deep obligation of people to take guardianship of the land which the Māori call Kaitiakitanga.” This guardianship expands beyond just the land. As an island-made vodka, Broken Shed’s eco-friendly mantra stems from simplicity. The recipe for Broken Shed vodka is simple—just water and whey. Water from an ancient aquifer and whey distillate is used. Yes, whey. Like what you might find in your protein shake. “We blend a natural mineral water from an ancient aquifer in the South Island and spring water from the North Island to perfectly balance with our highest quality whey distillate,” explains Simmonds. “Using whey as our distillate base creates an amazing vodka, and it diverts a potential waste product from our waterways.” Broken Shed’s approach shines a light on the influence that grain-based spirits have on our environment. Moving away from grains or potatoes reduces our impact on our water and soil quality. “Using whey also means we are not taking up arable land to grow grains to distill, which leaves it available to produce food,” Simmonds adds.

This results in vodka just like nature—clean and lush, free of additives and chemicals. All-natural vodka was not a coincidence for Broken Shed, though. Nature was the primary influence on its vodka goals. “We took over a year to develop the recipe and the process,” says Simmonds. To him and the Broken Shed team, the best-tasting vodka is one that shows the most love for our Earth. The qualities of the whey distillate and exceptional spring water, combined with expert blending, create a vodka with character. Its mouthfeel is plush, and its finish, refreshing. Pure from the start, Broken Shed vodka finds itself seamlessly slipping into cocktail recipes. Simmonds adores Broken Shed vodka in a Martini or on the rocks. Just don’t forget to add a little citrus twist, as this vodka loves to mingle with flavor. “Broken Shed is also great for infusions. Its clean taste showcases the infusion ingredients and takes on the flavors quickly,” comments Simmonds.

BROKEN PROMISES INGREDIENTS

1 ½ oz. Broken Shed Vodka ½ oz. fresh lemon juice 1 bar spoon agave nectar Cold seltzer 1 kiwi wheel (for garnish) PREPARATION

Shake ingredients (except seltzer) over ice, then double strain into a highball glass filled with ice. Top with cold seltzer and garnish with a kiwi wheel.

So, sip on something easy, natural, and delicious, as we don’t know what tomorrow might bring. But, with Broken Shed Vodka leading the way, we know that the future will be a simple one.

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Drink Among

Giants REDWOOD EMPIRE WHISKEY IS DISTINCTLY CALIFORNIAN WITH AN IMPACTFUL GOAL. By Michael Tulipan

REDWOOD EMPIRE HONORS THE SPIRITUAL UNION between man and nature through a distinct approach to whiskey distillation. Its sustainably produced line of highly regarded handcrafted whiskeys fosters a dedication to environmental stewardship that includes an ambitious tree-planting program. Redwood Empire’s unique location along the Northern California Coast is one of the few places where giant redwood trees grow. A redwood forest is indeed a perfectly balanced ecosystem where every element works in harmony. This harmonious parallel to whiskey production is not lost on Redwood Empire. Utilizing a start-of-the-art water reclamation facility allows for only pure water from the nearby Russian River aquifer to enter the water table. The area’s cool and foggy

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climate lets their whiskey barrels age consistently, for an even extraction of exceptional flavors. Local farmers even use Redwood Empire’s nutrient-rich mash to feed their livestock. Redwood Empire currently produces five whiskeys, ranging from straight bourbon and rye to whiskey blends. “Local grain and malt sourcing and utilization of the unique marine climate here in Sonoma County leads to a softer and more delicate spirit,” says Jeff Duckhorn, master distiller. Duckhorn, who has been on the team since the distillery’s planning stage, says of the process, “A lot of time was spent early on deciding which raw materials to use, mash bills, barrel type and char level, proof at barrel entry, and many more decisions leading to the finished product.”

Naturally, as a whiskey produced in California, Redwood Empire is free in a way that the more traditional whiskey-making regions are not. “To us this means the freedom to push the boundaries of what traditional whiskey has been,” says Duckhorn. “We get to take the knowledge of distillation handed down from the past and add our own wrinkle to it through tweaks in grain selection, different barrel maturation techniques, and blending of aged whiskey stocks. I like to think of it as slow whiskey, equivalent to the slow food movement. Taking more time throughout the process to create something more complex and nuanced at the finish.” Duckhorn’s counterpart Lauren Patz, head distiller, adds, “We get to play with toasts, forest origins, even oak species to create a spectrum of expressions that we use to thoughtfully construct complex and wellbalanced whiskeys.” In as much as Redwood Empire’s home is a source of inspiration, protecting its environment is the mantra built into everything they do. Respectfully, the whiskey names pay homage to the area’s actual gentle giants, their first three products were launched in 2019. “Pipe Dream” is the company’s first bourbon, named after the world’s 14th tallest tree, is a high corn mash spirit crafted from barrels aged between four and twelve years. Spicy but smooth “Emerald Giant” Rye, inspired by the fastest-growing redwood, starts with a 95% rye mash bill, and is crafted from barrels aged between four and nine years. The largest coastal redwood, “Lost Monarch” is the perfect balance of sweet and spice combining approximately 60% rye with 40% bourbon in its award-winning American Whiskey Blend. The Redwood Empire collection also includes two rare single season, single distillery whiskeys bottled under the Bottled-in-Bond Act of 1897, Grizzly Beast straight bourbon whiskey and Rocket Top straight rye whiskey. The team calls these two gems “the purest expression

of Redwood Empire’s craft.” It is interesting to note that Redwood Empire has the largest whiskey stock currently in the state. As true environmental visionaries, sustainability inspires every step of Redwood Empire’s whiskey journey, from grain to glass and even beyond. “Grain to glass production allows distillers to explore all the aspects of their craft and is the only path to true mastery of the process we all share a passion for,” explains Patz. Taking inspiration from conservationist and Sierra Club founder John Muir, an influential naturalist and early advocate for preserving the American wilderness, Redwood Empire partners with Trees for the Future and One Tree Planted. A strategy born with their first drop of whiskey in the barrel, the partnership plants one tree for each bottle of whiskey sold. “Trees for the Future thoughtfully plants trees where they make the largest impact,” says brand manager Elliott Sneen. “Over several countries, they’re restoring degraded land, allowing for further growth of forest gardens that provide nourishment to families that would have otherwise been on the pathway to hunger.” Redwood Empire hit their first major milestone of 500,000 trees planted this past April during Earth Month. Rooted in the noble goal of protecting the majestic towering trees so special to Redwood Empire, is the freedom found in this untraditional location as a non-whiskey producing region. “Through process transparency and education, we can act as a resource for our community of consumers,” shares Patz. “We may not have the historical gravitas as more traditional whiskey, but without it we don’t have to fulfill welldeveloped expectations. Our California whiskey stays true to its western roots of fearless frontier exploration.”

Lauren Patz and Jeff Duckhorn

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A Sign of the Times Rhum Barbancourt satisfies consumer demand for sustainable and responsible spirit-making practices

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By Michael Tulipan Sustainability is a core principle for Rhum Barbancourt, Haiti’s leading rhum producer. With a long tradition of environmental stewardship, the company continues to be an ambassador for the island nation and its rich culture. And key to this environmental mission is its support for small-scale farmers in Haiti. Modern consumers expect brands that talk the talk to walk the walk when it comes to sustainability. The days of just buying carbon offsets are over as companies are now expected to take a top-down view of sustainability, ensuring it applies to every aspect of the business. For spirits brands, this includes, at minimum, ensuring a viable, healthy source of water, recycling and reusing products, reducing the impact of worldwide shipping, and tending the land in an environmentally responsible fashion. The team at Rhum Barbancourt, under the stewardship of Delphine Gardère, CEO and fifth-generation family member, has made sustainability a fundamental value. “Consumers are more informed and committed to leaving their mark on the planet’s future through different aspects of their lifestyles, particularly in terms of what they consume,” says Gardère. “As a brand positioning itself on a global scale, it’s our responsibility to keep up with the times and adapt our processes to grow with our consumers.” As an island in the Caribbean’s hurricane belt, Haiti offers its companies numerous challenges. Water sources are not secure, much of the land has been deforested and energy supplies can be unreliable. As a result, Rhum Barbancourt has built its own water treatment facility, making it self-sufficient. A co-generator reuses the “bagasse” or the residue of the sugarcane after juice extraction, reducing both waste and providing the distillery with clean energy.

Rhum Barbancourt is one of the first distilleries in the Caribbean to use this technology. The company fields an expert team to support the 3,000 local sugarcane farmers it works with. Gardère says, “Our agronomists help them implement sustainable practices to ensure proper harvesting, but also to help them prevent potential diseases to the crops.” The farmers gain skills and knowledge to ensure high-quality sugarcane, while the land benefits from being properly tended.

“As a brand positioning itself on a global scale, it’s our responsibility to keep up with the times and adapt our processes to grow with our consumers.” — DELPHINE GARDÈRE, RHUM BARBANCOURT CEO

With packaging and shipping continuing to be major sources of global emissions, the industry is continuing to explore ways to reduce its footprint. “We are currently looking into waste reduction specifically related to packaging,” says Gardère. This year Rhum Barbancourt will be opening a recycling plant for their bottles, with the goal of recycling up to 25% of their yearly bottle needs soon. With the island nation having been torn by economic and climate disasters, Rhum Barbancourt is a heartening success story with a 160-year history and still family-owned. Its rhums feature prominently on bars across the globe, and its production technique is now registered in the Haitian National Registry of Cultural Heritage. These premium rhums have earned worldwide acclaim and demonstrate the value of preserving both the environment and culture in the face of adversity. Delphine Gardère

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WITH RESPECT to the

ENVIRONMENT DISTILLERIE DU PEYRAT PRODUCES ORGANIC COGNACS UNDER THE WATCHFUL EYE OF THE RAULT FAMILY.

Located in a small village East of Cognac on the banks of a river, Distillerie du Peyrat produces, distills, and ages its eaux de vie with respect of the environment and the intense expression of the terroir. Since 1705, the du Peyrat family calls the Charentes region home, distilling cognacs there for several decades. Around thirty years ago, after having distilled Cognac for bigger, well-known brands, owner Jean-François Rault decided to produce and market his own Cognac with a rather unique specialization to the area— the production of organic Cognacs. Distillerie du Peyrat now produces exclusively 100% organic Cognacs. The vineyard is in the Fins Bois delimited area of production, just a few kilometers away from the delimited Grande Champagne area, also known as the first cru. Behind the Cognac brand, Distillerie du Peyrat is a family project and has been so for five generations. Antoine Rault, who works with his

brother and father to run the du Peyrat distillery stresses that mitigating the impact of its activities on the environment, local wildlife and biodiversity is at the heart of the Distillerie du Peyrat approach. “We are aware of the pressure that human activities exert on both climate and biodiversity,” he says. “Even more so because we, as winegrowers, are directly and increasingly affected by extreme weather episodes (hail, frosts, drought etc.) and soil artificialization.” As a 100% organic brand, Distillerie du Peyrat only sources grapes from organically grown vineyards. “Ruling out synthetic fertilizers, pesticides and herbicides from the production process to create our Cognacs, the grapes either come from our own vineyards (30 HA of Ugni Blanc in the Fins Bois region) or from our network of local partner winegrowers, all involved in organic agriculture,” notes Rault. In addition to using organically grown grapes, the winemakers promote cover crops in the vineyards and the planting of endemic tree hays to support wildlife and biodiversity. On another note, Distillerie du Peyrat has laid out 300 square meters of solar panels on the roofs of our premises, producing up to 35,000 Kwh of electricity a year. “Distilling Cognac involves relying on fossil energies to heat our Charentais pot stills, but also electricity to cool water down,” explains Rault. “In the future, we are looking to invest in alternatives to reduce our dependency to these energies, while continuing the tradition of Cognac making. We want to work on reducing the footprint of all elements composing the packaging of our Cognac bottles with our supplying partners.” According to Rault, “Nature is essentially the number one resource for winemakers. Its preservation should be our top concern to make sure that there is a future for our activity and for the generations of winegrowers to come.”

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Antoine, Jean-Francois, and Guillaume Rault working in their Organic Cognac vines.

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A Sustainable Life Novo Fogo Organic Cachaça takes steps to inspire and innovate

By Joseph Luparello The collective will toward sustainability strengthens as people become informed and inspired. Thankfully, there are innovative minds at work striving to conceive as many eco-friendly initiatives as possible. As more and more examples are set, others will be motivated to adopt similar methods. Novo Fogo Cachaça is a brand that has vowed steadfast eco-friendly practices with hopes of inspiring others. To them, the concept of sustainability is not a final state to achieve at some point but instead a constant push to implement freshly acquired knowledge as time progresses. It’s the lifestyle of the brand.

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Novo Fogo is established as the only independent cachaça company on the market that fully owns its sugarcane farm and distillery, is USDA-certified 100% organic, operates a zero-waste distillery, and has also achieved carbon-negative status. “At a high level, we’re constantly seeking better ways to produce cachaça and build a company that leaves the earth better, rather than worse off,” shares Luke McKinley, Marketing Director at Novo Fogo Organic Cachaça. “This mindset means that, in addition to focusing on the quantities and quality of the cachaças we produce, and the volumes we sell, we

strongly consider the corresponding environmental and social consequences along the way. We’re fortunate that we can build environmentally friendly practices into our business model as we grow.” Novo Fogo has upheld its promise through several ambitious activations. Perhaps the most notable is its reforestation project in Brazil named The Un-Endangered Forest. In collaboration with the Horus Institute (Brazilian NGO), forest engineers, and botanists, it aims to rescue 36 species of rare trees in the Brazilian Rainforest from extinction. The process begins by locating “mother trees” in the wild, collecting their seeds, raising them into seedlings at a nursery in Ekôa Park, and finally distributing them to a growing network of local landowners. What makes Novo Fogo an expert in the eco-friendly category is the direct correlation with its production of cachaça. The Brazilian Novo Fogo team has a front-row seat to the negative consequences that the warming planet bears upon farms and forest ecosystems at the local level. Recently, strange weather conditions have intervened, and locals vouch they have never seen anything like it before. Heavy rainfall has been oversaturating rainforest soil, and bomb cyclones have flattened entire swathes of sugarcane, forcing earlier harvests. On other occasions, lack of rainfall dries out rivers they typically source water from, prompting the need for a closed-loop water distillation cooling system that reduces water usage. While it’s often tough to overlook all these negatives, current trends are pointing towards a brighter future. Educated drinkers are beginning to exclusively support brands that have environmentally conscious values, like Novo Fogo Organic Cachaça. By taking it one step at a time, we can heal our planet.

Luke McKinley

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RECIPES BEVERAGE DIRECTOR JEREMY LEBLANCHE OF THYME BAR, FLATIRON, NYC’S HIDDEN SPEAKEASY COCKTAIL LOUNGE LOCATED IN A HISTORIC PRE-WAR CELLAR BENEATH 23RD STREET, PRESENTS UNFORGETTABLE MULTISENSORY EXPERIENCES REVOLUTIONIZING WHAT A “COCKTAIL” IS, IN TASTE, AROMA, AND PRESENTATION. FOR FULL RECIPES, PLEASE VISIT CHILLEDMAGAZINE.COM.

PEACH SILK POPPY FIZZ INGREDIENTS 1 oz. Grey Goose Peach Rosemary 1 ⁄2 oz. Martini Fierro 1 1⁄2 oz. Rosé S’il Vous Plaît 1 oz. soda water PREPARATION Combine ingredients and stir. Handle glass (substitute: Highball Glass). Peach Silk Poppy Fizz is Thyme Bars version of the Aperol Spritz. It utilizes Rosemary and Peach Grey Goose Essences mingled with rosé wine for a delicious summer beverage, elegantly presented to evoke the sensation of relaxing in a botanical garden.

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FOREST H2O INGREDIENTS 1 1⁄2 oz. Patsch Blanco Tequila 1 oz. Roots Mastic 1 oz. Yellow Chartreuse Lemon peel squeezed and discarded PREPARATION Combine all ingredients. Pour and serve with a large clear ice cube with the Thyme Bar Logo stamp. Garnish with edible green spray paint at the stem of Long Stem Glass. Thyme Bars Forest H20 Cocktail is a tequilabased drink with a spin on a Negroni profile with more perfume and fragrance-forward taste.

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PRIMROSE & RYE INGREDIENTS 1 oz. mint-infused Bourbon whiskey 1 /4 oz. Maple syrup smoked with corn silk 1 oz. lemon juice 3 /4 oz. cherry wine PREPARATION Pour whiskey, maple syrup, cherry wine, and lemon juice into shaker. Shake, double strain, pour cocktail in primrose glass and garnish with burnt of smoked corn silk. Using latest innovations in Molecular Gastronomy, Jeremy’s inspiration for the Primrose & Rye comes from a whisky sour with more complexity. It’s one of his favorites on the menu.

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EUCALYPTUS WATERCOLOR INGREDIENTS 1 1⁄2 oz. Eucalyptus Batch* 1 ⁄2 oz. smoked milk 1 oz. pineapple juice PREPARATION Combine ingredients and shake, double strain into coupette and utilize 2x2 clear ice. Garnish with edible butterfly made with rice paper. Eucalyptus Watercolor is a smoked version of the classic Pina Colada, utilizing Charcoal Burnt coconut milk. *Eucalyptusinfused Pisco provides a complex flavor.

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HOT SPOT

SPOTLIGHT

APOTHECARY 330 FORT LAUDERDALE’S SLICE OF COCKTAIL HISTORY

By Megan Rider The five-syllable noun, apothecary, (ə-pä-thə-ker-ē) entered the English language in the 14th century and is derived from the Latin apothēca, “storehouse.” It became a title for the person who was skilled in preparing medicines. If you wish to be transported back into this era, look no further than Apothecary 330, a speakeasy-esque cocktail club that pays homage to those individuals who formulated herbal remedies mingled with alcohol as cure-alls. The brain behind the concoction is Marc Falsetto, owner and CEO of Handcrafted Hospitality, a multi-level hospitality company that creates, designs, and manages multiple concepts throughout South Florida.

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This gem is hidden in plain sight behind a pair of doors inside Pizza Craft, a chill wood-fired pizza spot in the Historic District of Fort Lauderdale, Florida. Upon entering, guests are greeted by red couches, sultry lighting, a sleek, polished bar, and upon further inspection, turn-of-the-century trinkets, and antiquated bottles. The space is cozy, with seating for 35, making for an intimate and inviting space to enjoy conversation or celebrations over cocktails with friends. It is no surprise that the bar program at Apothecary 330 is as extensive as it is effervescent, as it features over 250 bourbons, ryes, and whiskeys, in addition to their handcrafted cocktails, premier spirits and wines, healing tonics, and elixirs. Some of their offerings for

those who seek more of the classics are the Espresso Martini, the Paloma, and the Amaretto Sour. Notable Apothecary Cocktails include The Fizz made with Grey Whale Gin, pumpkin chai, infused gin pinch, aquafaba, lemon and simple syrup and The Tiki Drink made with Plantation Dark Rum, Brugal Spiced Rum, All Spice Dram, Falernum, maple syrup, pineapple, homemade apple cider and tiki bitters, served with a flame garnish, amongst others.

Falsetto predicts a continuation and expansion upon the zero-proof and low-ABV drink trend “behind the bar” this year. “I also think that bold, straightforward single-note flavors will take center stage. Tequilas are on the rise again, as are hyper-regional spirits.” He also believes there will be an uptick in botanical and herbaceous ingredients in cocktails, which bodes well for the club.

Perhaps the most distinguished and popular offering is a tableside Old-Fashioned Cart, which is a personalized experience that presents fine spirits, garnishes, and smoking varietals to guests to aid in the creation and customization of their quintessential Old Fashioned. “Our Old-Fashioned Cart is always wildly-popular because it’s executed tableside, and it is a visually-unique experience. People that come here are also more adventurous and rely on our Bar Chefs to craft the perfect cocktail based on their preferred flavor profile.” The Bar Chefs at Apothecary 330 are known for their attention to detail and meticulously crafted cocktails, rounded out by their breadth and depth of knowledge of spirits. Elevated bar bites are offered, such as ricotta bruschetta with pistachios and crispy goat cheese and apple pizza, which further complement the cocktail program. The full Pizza Craft menu is also available to guests if they so desire.

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LAST CALL

CHILLIN’ WITH

Jeremy Piven GOLDEN GLOBE AND 3X EMMY AWARD WINNER, ACTOR JEREMY PIVEN IS WORKING ON SEVERAL NEW FILMS, INCLUDING THE WALK AND THE PERFORMANCE, IS TOURING WITH HIS STANDUP COMEDY SHOW, IS IN SEASON 2 OF HIS PODCAST “HOW U LIVIN’ J PIVEN,” AND HE JUST RELEASED HIS BRAND-NEW CIGAR LINE CALLED THE PIV ROBUSTO. TALK ABOUT BUSY! HUG IT OUT, BITCH! Photo by Shanley Kellis

DRINK

I’m a big mezcal drinker. So, there’s a lot of different mezcals that I like. I’ll drink mezcal on the rocks with a big ice cube and a lime. I’m boring, but that’s the way I do it.

Bartender Past I was a bartender for a minute. I was viciously mediocre at it and had to give it up.

Favorite BarS

One of my favorite bars, believe it or not, is the bar at the Hollywood Improv on Melrose. It’s one of the most iconic rooms for stand-up comedy on the planet and they’ve got a great bar and their bartenders know their stuff.

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@2022 123 Spirits, LLC

FROM

ZERO TO HAPPY HOUR IN 15 SECONDS

Chilled Magazine - Volume 15 Issue 2

Articles inside

Brand Spotlight - Dewar’s Championship Whiskey

That's the Spirit - Spotlight on Sotol—Quenchol

That's the Spirit - A Masterpiece to Remember, Tequila Komos

That's the Spirit - Spicing Up the Tequila Game—Ghost Tequila

That's the Spirit - Woven into the Fabric of Mexico, El Luchador

That's the Spirit - The Mexican Art of Celebrating Life—Kah

That's the Spirit - True Spirit of Mexico, Rooster Rojo

That's the Spirit - Live and Breathe Mexico, Chopin Agave Spirits

In the Know - The Agave Way, Pernod Ricard

Taking a Shine to Bartenders - Ole Smoky Distillery

A Flair for Unique Flavors - Smoke Lab Vodka

Made for Bartenders - Villa Massa

A Collective Spirit - Sagamore Spirit RTDs

A Woman’s Touch - Catoctin Creek Distillery

Think of Value - Ron Abuelo Rum

Food Know How - Sweet Potato

Drink In History - El Diablo

Gamechangers - Absolut Vodka

Chilled 100 Bartenders - Lyre’s Cocktails by Choice

Innovators Issue

Brand Owner Profile - Preiss Imports

Bar Program Profile - Wynn’s Mariena Boarini

5 Things with Bar Convent Brooklyn

Competition - Windsor Whisky Cocktail Challenge

Bartender Submission - Javier Ramierz, Las Vegas

A Message from Tara Jagodzinski

Bar Owner Profile - Tyler Hollinger

Cool Bottles - Innovative Ideas

Bartender Submission - Emma Alexander, New York

Cool Cans - Can You Dig It?

Anatomy of the Bottle - Caisteal Chamuis