36 minute read
Brand Spotlight - Dewar’s Championship Whiskey
From Many, One
DEWAR’S COMMEMORATES THE 122ND U.S. OPEN WITH ITS LIMITED-EDITION SCOTCH WHISKY
In the smoothest way possible, Dewar’s Whisky celebrates the champion in us all with its launch of The 2022 Champions Edition whisky.
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.”
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. Like the commemorative whisky, the U.S. Open has Scottish roots with an inspirational backstory and an American edge.
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.
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.
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 five- and 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
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.
SAN COSME MEZCAL MULE
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.
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.
PINK MOON
INGREDIENTS
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.
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.
BARCELÓ ORGANIC HIGHBALL
INGREDIENTS
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.
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.
SLOE GIN SILVER FIZZ
Created by Bartender Jeffrey Morgenthaler
INGREDIENTS
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.
UNSWEETENED, UNCOLORED, UNCHILL FILTERED.
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.
THE POWER of creativity is the only force capable of leading 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.”
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 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 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.
Photo by Dee Knows
Photo by AP the Angel
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.
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.
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.
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. 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.
Elise Som
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.
Born in New Zealand, where it is indeed already tomorrow, Broken Shed is a vodka company dedicated to protecting Mother Earth and its future.
“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. Now, you may be wondering—does whey affect the taste of vodka? Of course, it does, in the most brilliant way possible.
“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.
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.
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.
BROKEN PROMISES
INGREDIENTS
1 ½ oz. Broken Shed Vodka ½ oz. kiwi puree Bar spoon of agave nectar Seltzer
PREPARATION
Shake Broken Shed Vodka, kiwi puree and agave nectar, pour over ice and top with seltzer.
Drink Among Giants
By Michael Tulipan
Redwood Empire is California’s unconventional whiskey with an impactful goal.
Redwood Empire honors the collaboration of man and nature with its sustainably produced line of highly regarded handcrafted whiskeys and a dedication to environmental stewardship that includes an innovative tree planting program.
Taking inspiration from conservationist and Sierra Club founder John Muir, the distillery has put sustainability at the core of everything it does. The company’s name is an homage to the majestic towering redwoods of northern California. The distillery operates in a repurposed apple canning and processing plant in the Russian River Valley wine region.
The use of a single pass still means less energy is expended, while a state-of-the-art water reclamation facility means only pure water enters the water table. Local farmers even use Redwood Empire’s nutrientrich mash to feed their livestock.
The company’s partnership with Trees for the Future to plant one tree for each bottle sold dates back to day one, says Brand Manager Elliott Sneen. “Trees for the Future thoughtfully plants trees where they make the largest impact,” he says. “Over several countries, they’re restoring degraded land, and as a result allow for further growth of forest gardens which provide nourishment to families that would have otherwise been on the pathway to hunger.” Redwood Empire has already planted over 350,000 trees with the goal of hitting half a million by this summer. Redwood Empire takes a considered approach to whiskey making. Master Distiller Jeff 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.”
Redwood Empire produces five whiskeys, ranging from straight rye and bourbon to 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,” Duckhorn says. The choice of barrel is just as vital. Head Distiller Lauren Patz says, “We play with toasts, char levels, forest origins, even oak species to create a spectrum of expressions that we use to thoughtfully construct complex and wellbalanced whiskey.”
Even the whiskey names pay homage to the area’s gentle giants, including the largest coastal redwood, “Lost Monarch,” fastest-growing redwood, “Emerald Giant,” and “Pipe Dream,” the world’s 14th tallest tree. Pipe Dream is the company’s first bourbon, a high corn mash spirit crafted from barrels aged between four and twelve years. Spicy but smooth Emerald Giant starts with a 95% rye mash bill and ages for three years in charred new oak barrels. Balancing sweet and spice, Lost Monarch, is its award-winning bourbon-rye 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.”
Redwood Empire not only takes inspiration from its untraditional location in a non-whiskey producing region, but it also revels in the freedom. “We may not have the same historical gravitas, but without it we don’t have to fulfill well-developed consumer expectations,” Patz says. “California Whiskey stays true to its western roots of fearless frontier exploration.”
A Sign of the Times
Rhum Barbancourt satisfies consumer demand for sustainable and responsible spirit-making practices
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.
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, RHUM BARBANCOURT CEO
Delphine Gardère
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.”
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. 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
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.
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.
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.
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.
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. 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.
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. 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.
Jeremy Piven
GOLDEN GLOBE AND 3X EMMY AWARD WINNER, ACTOR JEREMY PIVEN IS WORKING ON SEVERAL NEW FILMS, INCLUDING THE WALK AND SWEETWATER, IS TOURING WITH HIS STANDUP COMEDY SHOW, 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.
