48 minute read
Shaking & Stirring - Launches
FEW RYE WHISKEY BOTTLED-INBOND
In recognition of the 125th anniversary of the Bottled-In-Bond Act of 1897, FEW Spirits launched its four-yearold, limited release bottling created in accordance with the Act. Following its 2021 release of Bottle-In-Bond Straight Bourbon, FEW Rye Whiskey Bottled in Bond features notes of black cherry, vanilla, undercurrents of marzipan and bold aromas of stone fruit and oak smoke. “Bottled-In-Bond” was established as a guarantee of a product’s quality and authenticity.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. FEW Rye Whiskey Bottled-InBond Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
WILD TURKEY DISTILLING CO. MASTER’S KEEP UNFORGOTTEN
Inspired by a decade-old mistake, this whiskey is an extra-aged variation of the harmonious blend of straight bourbon and rye whiskies. Bottled at 105 proof, the award-winning Unforgotten honors the storied history of American rye production through a bourbon lens. The flavor profile consists of a swirl of caramel, dried fruit, and sweet oak, complemented by notes of dried fruit, honey, black pepper, and baking spice.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. Wild Turkey Master’s Keep Unforgotten Ice (Optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
DEWAR’S FRENCH CASK SMOOTH
Dewar’s 8-year-old French Smooth Calvados Cask Finish is the 5th and newest edition to the Dewar’s cask series. With notes of apple, citrus, and cinnamon, Dewar’s French Cask Smooth is a blend of over 40 single malt and grain whiskies aged for 8 years in Scotland, blended and aged agai before finished for up to 6 months in Calvados (apple brandy) casks from the orchards of Normandy, France.
APPLE CINNAMON HIGHBALL
INGREDIENTS
1 ½ oz. Dewar’s French Smooth Blended Scotch Whisky ½ oz. lemon juice ½ oz. cinnamon syrup 1 oz. cloudy apple juice 100ml soda water
PREPARATION
Add whisky, lemon juice, cinnamon syrup, and apple juice to a highball glass, then fill the glass with cubed ice. Top with soda, stir from the bottom up and garnish with an apple slice.
FRANKLY ORGANIC LEMON VODKA
Launched in June of this year, this lemon vodka is like “sunshine in a bottle.” Bottled at 30% ABV/60 proof, this organic vodka is crafted using lemons, basil, coconut water, and Grade A maple syrup. Coconut water mellows out the citrus and provides a dose of electrolytes while the basil offers a layer of fresh herbs.
LEMON DROP
INGREDIENTS
2 oz. Frankly Organic Lemon Vodka ½ oz. Triple Sec 1 oz. fresh lemon juice 1 oz. simple syrup Sugar rim
PREPARATION
Rub rim of glass with lemon and dip in sugar. Add ingredients to cocktail shaker with ice, shake and strain into glass.
SAGAMORE SPIRIT SHERRY FINISH RYE
Garnering attention from whiskey afficionados and the whiskey curious alike Sagamore Spirit Sherry Finish Rye offers velvety notes of toasted almond, dried fig, candied orange peel and soft spice. The structured oak profile of Sagamore Spirit’s rye whiskey balances the dried fruit and honey notes of the PX Sherry wine, resulting in a layered rye that’s rich with complex flavor. Sherry Finish is part of the Sagamore Spirit Reserve Series, a collection of limited-edition Maryland-style rye whiskies that celebrate the legacy of Maryland distilling.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Sagamore Spirit Sherry Finish Rye Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Stir gently. Serve.
THE LONDON Nº1 GIN
London Nº1 Sherry Cask Gin aged in Tío Pepe Fino casks are both part of the González Byass portfolio, making this partnership an ideal family match. The London Nº1 is one of very few super premium gins produced and distilled in London in the purest traditional style and made with the highest quality English grain spirits. Following the triple distillation in copper pot stills the gin is transferred to Jerez and the historic González Byass cellars where it is aged for three months in former Tío Pepe casks that have gone through the solera system for ten years. On the palate, it is smooth, elegant, and complex with notes of oak and a long, velvety finish.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. The London Nº1 Gin Ice (optional)
PREPARATION
Combine ingredients in rocks glass. Stir gently. Serve.
Who doesn’t love a good story? And who’s got the best ones? Why, bartenders, of course. Here at Chilled it’s our business to share their stories with you so they won’t be forgotten. But there are also numerous spirits brands who have incredible stories, too. And since these days everyone wants to know all about the who, what, where, and how of a product before they buy it, this issue brings those stories to light. As our annual Heritage Issue, we’re taking a glimpse at brands that were writing their own stories for quite some time, inspiring all who followed in their footsteps.
Also, on deck is our continued celebration of women. Yes, our annual coverage of women in the business encouraging the spirit of inclusion everywhere. We’re talking about powerful women and others with them for whom diversity, equity, and inclusion are the norm, not the exception. Take note of this Special Section which highlights our partnership with Women of the Vine & Spirits, Badass Bartenders, and Women Powered Brands, honoring bold females who forge ahead relentlessly pushing our industry forward toward further inclusion.
Changing the narrative, our cover ladies, superstar Eva Longoria and master distiller Carmen Gonzalez share stories of their own about their female-powered tequila, Casa Del Sol.
The Magic
of Making Tequila
By Joseph Luparello
The Women Behind Casa Del Sol inspire creativity and inclusion in practice and principle.
today’s most distinguished spirits pour their beliefs, values, and principles into each bottle they make. Casa Del Sol is a prime example, explicitly honoring the lands from which its mystical liquid hails while proudly operating with a staff comprised primarily of powerful women.
Mexican-American actress, producer, director, activist and Casa Del Sol cofounder, Eva Longoria, refused to settle on a tequila brand without an authentic backstory. Which is why everything changed when an opportunity to co-found Casa Del Sol tequila presented itself.
“When Casa Del Sol came around, it was a brand honoring Mexican heritage and the art of tequila making. And it had a lot of women in key roles, which excited me because, in an industry that’s still dominated by men, I wanted to uplift these women. A female master distiller, female operations, and a female CEO of the distillery. That’s rare, and I wanted to honor and applaud that,” notes Longoria.
As the entertainment industry has given Longoria countless ways to express herself, she credits her involvement with Casa Del Sol for being a new outlet.
“It’s interesting because the spirits world is obviously different from my entertainment world. It’s about relationships and connection. When you think of any spirit, specifically tequila, you think about this beautiful ancient technique. The art of tequila making combined with memories and celebrations and sharing these moments with friends and family, for me, that’s really creatively expressive and satisfying.”
Accompanying Longoria on the team is Vice President of Operations Alejandra Pelayo, who describes her time working for Casa Del Sol as a “magical” experience.
president & coo of casa del sol AlejandRa Pelayo
VP of Operations
colbi corbett
President & COO of Casa Del Sol
Pelayo is based in Jalisco, and is responsible for supervising the production and quality control of the distilling process, bottling, and sustainability.
“My years of experience in the industry matched me with an amazing brand and exquisite liquid, but more than anything the beliefs it stands for, not only for me as a professional but also as a woman. I am proud to be part of this team where I can lead and work with amazing people and make a change in the industry.”
One way Casa Del Sol makes an impact is by paying homage to its culture by respecting the workers and local community. Instead of relying on a large supplier to mass produce a leather neck, the brand decided to trust the job to a group of female artisans. These artisan women are provided financial stability and independence in exchange for their service.
The Mexico-based tequila makers offer gestures of support toward their culture and make even stronger efforts to represent it. Mariana Padilla is “Artesana Tequilera,” who embodies Casa Del Sol tequila’s authentic Mexican heritage. As the daughter of Paco Padilla (the cultural ambassador of Jalisco), her aesthetics and design DNA allow Casa Del Sol to be set apart in the industry.
“For our culture, tequila is a magical and mystical thing that we enjoy and share in the most magical moments and celebrations. As a woman coming from a family of artisans, I honor this as a gift that comes from the earth, and I learned how we can give shape to beautiful things with our hands and some creativity,” shares Padilla.
Master Distiller Carmen Gonzalez firmly believes Casa Del Sol is different from other tequilas. Looking back at the creation process, she recalls the time and effort her team put in with their sights set on uniqueness and incredible taste. It all started with the idea to age in superior cognac barrels.
The XO and French Limousin oak cognac barrels used for aging the tequila give off a warm, soft, unforgettable mouthfeel. The rest of the magic is brought to life by high-quality 100% Blue Weber agave, fully matured to seven years in the highlands of Jalisco. Not to mention the absence of added colors or artificial flavors. All expressions can be enjoyed as a high-quality sipping tequila, neat, on the rocks, or as the perfect foundation in a premium cocktail. The Blanco tequila is kissed by the cognac barrel and crafted to deliver a smooth and delicate body. Complete with pleasant hints of freshly cooked agave and warmed by notes of sweet spice, citrus fruit, and amber honey.
Casa Del Sol Reposado tequila rests for four months in both French Oak and XO Cognac barrels. The French Limousin oak evokes soft vanilla with hints of raisin, wild honey, and butterscotch. It’s perfect for sipping and pairing with food.
Añejo is aged for more than 14 months in both French Oak and XO Cognac barrels. Each sip tastes of creamy vanilla, toasted French Limousin oak, sweet fruit, and almonds.
Lastly, the Casa Del Sol team is extremely proud of their 11:11 Angel’s Reserve. It takes years to create and is a master blend of Extra Añejo and Añejo expressions that have been aged in French Limousin Oak and XO Cognac barrels. This expression has tasting notes of honey, toffee, butterscotch, and dried fruit for a very soft and balanced tequila.
President and COO of Casa Del Sol, Colbi Corbett believes her brand’s outstanding first year comes from the makeup of her team. “We try to create an open culture of collaboration and challenging the status quo. This is rooted in the fact that our team spans age, gender, sexuality, race, experience, and industry.”
Colbi leads women in the industry with important advice, which her brand reinforces through its practices. “I would encourage women never to question their value in this industry. We are valuable consumers, and our perspectives at the table are important. So stay confident, never stop learning, and trust your instincts.”
Find out more at casadelsoltequila.com and on Instagram @casadelsoltequila
EVA LONgoRia
TALKS CASA DEL SOL TEQUILA
What inspired you to get involved with Casa Del Sol? I wanted to co-found this brand because it both honored women and was Mexican-forward.
Talk to us a bit about Casa Del Sol and its sustainability efforts. We let the rainwater water our agave. We don’t artificially water the agave. We also ensure that our agave matures for seven years and don’t cut it down early. We reuse the biomass after the pressing of the piñas to heat the enclaves instead of using gas. We were one of the first distilleries to do that.
What will be your biggest takeaway from this experience? Creating an ultra-premium tequila and premium experience has been exciting. You know, really teaching and taking people away from the Americanization of tequila—of shots and limes and salt and you shoot it—to a more elegant sipping experience and enjoying it like a fine wine.
What is your favorite way to enjoy Casa Del Sol? My favorite cocktail, of course, is the Margarita. I had a mixologist break it down to me— what we want to do is bring the tequila forward in cocktails. We don’t want to hide it.
Eva Longoria
Co-Founder of casa del sol Carmen gonzalez
Master distiller of casa del sol
Dedicated toTradition
By Michael Tulipan
Considering it continues to be a small, family-owned company, 3 Badge Beverage Corporation’s portfolio spans an impressive range of spirits from gin, rum, and vermouth to tequila, mezcal, and whiskey. The key to 3 Badge’s success is while every brand has its distinctive story and offerings, they share versatility, approachability, and over-deliver on quality. Bozal, 3 Badge Beverage’s line of mezcal, is an excellent example of how tradition and quality have led to the creation of a successful brand.
Launched In 2016 with just a few bottlings, the Bozal line of mezcals has grown to include nineteen expressions from Oaxaca, Guerrero, and Durango. The name, "wild" or "untamed" in Spanish, honors both the wild agave grown in the region and the untamed methods used by the family-owned distilleries producing the spirit.
Bozal mezcals start with wild agave that grows in hard-toreach, uncultivated lands. These plants take from seven to 19 years to mature and are harvested by hand with specialized tools. Local mezcaleros then follow traditional techniques, including cooking the hearts of the agave in earthen ovens, crushing the cooked agave with a stone tahona wheel turned by a horse or bull, and open-air fermentation without the addition of yeast.
The Bozal range continues to expand, including with the upcoming release of a new limited-edition advent calendar. The calendar will include twenty-four 200ml Bozal expressions in traditional ceramic bottles, and two "copitas" and tealights to be lit in honor of the mezcalero traditions. This will increase the number of expressions released by Bozal to 29.
Bozal’s ceramic bottles allude to the traditional terra cotta copitas used for drinking mezcal. Each color signifies a different mezcal tier that is also easily recognizable on back bars. Ensamble has a light ochre, or clay-like hue meant to echo the light blend of Espadín-Barril-Mexicano. The single maguey bottlings come in azul or blue bottles used to signify the single variety agaves used in its production. The Sacrificio line has a Brown or marrón bottle, while Reserva’s black bottle indicates that the mezcal was produced in the ancestral style with clay pot distillation. Sustainability and giving back are also core values for the company. For every agave plant harvested to produce mezcal, two are planted in a wild nursery to later be transplanted into the wild after a year or two. 3 Badge Beverage Corp also contributes a portion of its fees to support local community efforts in the region’s small villages.
3 Badge Mixology has created an impressive portfolio but at its heart remains a family-owned enterprise operating out of the same firehouse in Sonoma, California, where President August Sebastiani’s father and grandfather volunteered. Each brand in the portfolio has been hand-selected for its authenticity and dedication to tradition and quality. Sebastiani says of the collection he has curated, “There is something for everyone. Within each brand multiple offerings that can be explored with unique flavor profiles. And there isn’t one brand in our portfolio that we wouldn’t be proud to serve."
IN GOOD Hands Benromach Distillery Award-Winning Whisky Reflects a Human Touch
By Michael Tulipan
Speyside tradition is the driving force behind the storied whisky distillery Benromach, which was first established in 1898 and resurrected by the Urquhart family in 1998. Here things are still crafted by hand, but the owners are also not afraid to innovate, creating everything from the world’s first certified organic single malt to a singular award-winning 40-year-old now available in the United States.
As they like to say at the distillery in Forres tucked away in Scotland’s north, it takes just four ingredients— barley, water, yeast, and a human touch—to make a bottle of Benromach. But the key is the human contribution to the process. Each whisky cask is hand-filled, individually weighed, and stenciled by hand before being stowed in the warehouse.
Unusual for Speyside whisky, Benromach has a subtle smoky character that integrates with the region’s characteristic fruit-forward notes. This unusual use of peat is a throwback to the time before commercial malting when Speyside distilleries malted their own barley by using peat to fuel the fires.
Benromach whiskies start with the finest local barley grown and malted to its specifications with a little peat smoke. The barley is then ground into grist by a 120-year-old four roller mill. Add pristine soft water from the Chapelton Spring in the Romach Hills to start turning starch into sugars. A slow fermentation process usually takes three to five days with both brewer’s and distiller’s yeast yielding a complete fermentation. A double distillation through two bespoke copper pot stills follows before the whisky is filled by hand into first-fill casks. Benromach only uses oak casks for the first time after their initial use for bourbon or sherry making.
The Benromach core range features a 10-year-old, 15-year-old, 21-yearold and the newly released 40-yearold. The distillers’ experimental side comes out in their Contrasts series, which allows aficionados to try different aging techniques and peat levels. Originally released in 2006, Contrasts: Organic was the first certified organic single malt in the world.
Finally ready to be enjoyed, the 40-year-old was laid down to rest in first-fill oloroso sherry casks at least 40 years old, and the resulting whisky has proven to be stunning. It also packs quite the punch as it was bottled at a cask strength of 57.1% ABV. With just 1,047 bottles, this is sure to be a coveted single malt. The judges at this year’s prestigious whiskey awards agree.
"TO BRING HOME THE COVETED BEST IN SHOW ACCOLADE FROM THE SAN FRANCISCO WORLD SPIRITS COMPETITION IS A TRUE REFLECTION OF THE HARD WORK AND DEDICATION THAT GOES INTO PRODUCING OUR DISTINCTIVE SPEYSIDE SINGLE MALTS," SAYS KEITH CRUICKSHANK, DISTILLERY MANAGER AT BENROMACH DISTILLERY.
IN 1802, THE DISTILLING HOTBED KNOWN AS
LAWRENCEBURG, INDIANA, WAS ESTABLISHED. Because of the city’s optimal geographical location, evidence suggests that distilleries began to operate in the area shortly thereafter. Not only was it located on the Ohio River, a major shipping route at the time, but it also sat on the Great Miami Buried Valley Aquifer, an excellent source of cool limestone filtered water. Such ideal conditions laid the foundation for the iconic Ross & Squibb Distillery, a 175-year-old distillery that proudly celebrates its heritage and history today. Without these pioneers, Lawrenceburg would have never been coined “Whiskey City USA,” and Indiana wouldn’t be known as the Rye Capital of the World.
The new title of the distillery pays tribute to the key components which make up its treasured heritage. “Ross” is derived from the name of George Ross, the man who founded the Rossville Distillery in 1847. Located on what is now the Ross & Squibb Distillery campus, it’s regarded as one of Lawrenceburg’s original distilleries and one of America’s last Prohibition-era distilleries. It’s responsible for producing some of the finest rye whiskeys in the world and inspiring the Rossville Union Straight Rye Whiskey brand.
The owners of the Rossville distillery changed a few times, and so did its name, but it continued to operate up until Prohibition. When Prohibition came to an end, efforts to get the building up and running again were halted by a large fire that burned down most of the distillery. Following the disaster, the Seagram’s company acquired the property and rebuilt it in the 1930s and 1940s, creating the space Ross & Squibb uses today. As for “Squibb” in the name, it refers to the Squibb Distillery, founded in 1869, situated in the area that is the north part of the present-day campus. In 1921, the distillery was purchased by the famous bootlegger and namesake for Ross & Squibb’s bourbon, George Remus. Eventually, it was bought out by the Schenley company and became the Old Quaker Distillery, which was shut down in the 1980s. Some of the old Schenley property was later acquired by Ross and Squibb for increased barrel storage for maturation.
Focusing on the unique liquids brought to life through the rich history, Master Distiller Ian Stirsman shares, “Our bourbons stand out because they are high rye, so they are spicier and more floral than other bourbons on the market. Our ryes stand out because we are the leading supplier of rye whiskey in the United States, and we have perfected our craft over many years.
“Classic cocktails originally used rye whiskey as the base spirit,” Stirsman continues. “Our highrye Remus Bourbon or Rossville Union Rye Whiskey provide a great foundation to build classic and modern cocktails. We consider ourselves the Masters of Rye and using either of these expressions provides a bartender with so many cocktail options because the bold rye flavor complements an array of potential ingredients.”
“In rebranding our Lawrenceburg distillery, we sought to celebrate Indiana’s rich and important distilling history, particularly as it involves the inspiration behind our branded spirits,” says Stirsman. “All Ross & Squibb brands find their inspiration in Indiana distilling history, so it is fitting the distillery itself now does as well.”
GREY GOOSE TRANSCENDS THE VODKA CATEGORY BECOMING AN ICON IN THE PROCESS.
Launched 25 years ago, Grey Goose, the world’s “best tasting vodka,” according to the Beverage Tasting Institute, has pushed boundaries with a quality-focused brand that remains at the top of its category today.
Legendary entrepreneur Sidney Frank and Maître de Chai (Cellar Master) Francois Thibault created Grey Goose in 1997. The vodka market was very different in the Nineties. Remember the Appletini? A year after the launch of Grey Goose, HBO’s Sex and the City would inspire a Cosmos craze that skyrocketed vodka to a red-hot category. Back then, brands on the market mainly hailed from the former USSR and its former satellites and lacked sophistication and high-quality ingredients. That’s where Frank and Thibault came in.
For Grey Goose, they decided to use soft winter wheat from Picardie and spring water from France’s Cognac region, a recipe that has never changed. Though Frank passed away several years ago, and the company was sold to Bacardi in 2004, Thibault remains the final arbiter for Grey Goose, tasting every batch to ensure consistency.
“Grey Goose had a remarkable first decade on the market, transcending the vodka category to become an icon unto itself,” says Aleco Azqueta, Vice President of North America. As the craft cocktail movement enthralled the globe, vodka was initially left behind for the allure of agave and brown spirits. Yet as the pandemic recedes, vodka has come roaring back thanks to the everlasting popularity of the Martini Cocktail in all its forms. And, of course, the now ubiquitous Espresso Martini Cocktail, albeit sporting a more artisanal 21st-century sheen with single-origin beans and highend coffee liqueurs. All this adds up to a return to solid growth. “For its 25th anniversary, Grey Goose is experiencing a marked resurgence, with sales jumping to figures the brand hasn’t seen since 2013,” notes Azqueta.
Today, the company’s commitment to innovation is highlighted in product launches and creative activations that marry the brand and cutting-edge technology. Long the official vodka of the U.S. Open Tennis Tournament and beloved for its showpiece Honey Deuce cocktail, this year, Grey Goose entered the Metaverse with a MetaVIP Lounge available to fans across the globe. Another new program began this year with a partnership with the GRAMMYs, which will continue with the 65th GRAMMY awards next February.
As consumer tastes change, Grey Goose is also broadening its appeal. The recently debuted line of lower-ABV vodka with natural flavors, Grey Goose Essences, offers three expressions using fruit picked at peak ripeness. Azqueta says the line is “designed to meet the needs of drinkers who want lower alcohol cocktails made with the best ingredients that are still brimming with flavor.”
Azqueta believes the future of vodka will continue to be strong. “Many of the leading RTDs are vodka based,” he says, “and we believe this is very positive for the vodka category as there is an opportunity for these drinkers to graduate to more sophisticated vodka cocktails.” Also driving the company’s success is the continued industrywide solid growth of premium brands. Grey Goose Vodka’s market-leading status puts it in the perfect position to take sales to the next level.
THE ICONIC WHISKEY BRAND INTRODUCES ITS NEW BONDED SERIES.
The Bottled-in-Bond Act of 1897 aimed to protect consumers from counterfeit whiskey in an era when illicit spirits flooded the market and could prove deadly. Considered the first federal consumer protection law, the Bottled-inBond Act helped secure the country’s supply of whiskey and provided a foundation for making safe, quality spirits for established companies like Jack Daniel’s. Consumers then need only look for the green stamp of approval, which ensured that a single distiller distilled the whiskey during a single distilling season, matured in a governmentbonded warehouse for at least four years, and bottled at 100 proof.
While bottling in bond is no longer needed to protect Americans from the dangers of unregulated alcohol, many still view it as a sign of quality and tradition. This remains true considering the numerous artisanal spirits popping up, often from new or unfamiliar producers. The newly released Jack Daniel’s Bonded Tennessee Whiskey and Jack Daniel’s Triple Mash Blended Straight Whiskey are the first expressions in the company’s new “Bonded Series.” These are big, bold whiskeys, bottled at 100 proof as outlined in the Bottled-in-Bond Act. Even though the two whiskeys are new, Master Distiller Chris Fletcher looked to the company’s rich 150-year history for inspiration. Fletcher’s process balances innovation and heritage and finds the perfect intersection between the brand’s history and spirit trends to fulfill a global consumer’s whiskey curiosity.
Tradition is at the heart of Jack Daniel’s, and the recipe for its whiskey has not changed since the beginning. The base mash is a closely held mix of corn, rye, and barley, but the real secret is the pure Lynchburg, Tennessee limestone spring water sourced from their underground cave, which was presciently bought over a century ago for just $2,148.
Jack Daniel’s has traditionally crafted its own barrels, which are integral to the new Bonded lineup. The barrels were purposefully selected for their unique characteristics of deeper color and flavor, bringing a darker, richer, and more oakforward character to Jack Daniel’s Bonded.
Jack Daniel’s always keeps bartenders top of mind when creating new products. In that, its 1895 bottle inspired the packaging for the Bonded line but with ergonomic modifications for the modern bar. The bottle’s neck has been elongated for easier pouring, and the embossing on the glass helps prevent the bottle from slipping from a bartender’s grasp. The engraving on the cork and embossing also highlights brand heritage, the Jack Daniel Distillery DSP TN-1 signifying it as the first distillery registered in Tennessee.
The Bonded whiskeys, bottled at 100 proof, will stand up to any ingredient in a cocktail, including classics like the Boulevardier. With any cocktail, bartenders are encouraged to explore using Bonded if they want the whiskey profile to shine while balancing out the other cocktail ingredients.
Though it is a legendary producer, Jack Daniel’s promises to continue innovating as it secures its place among the elite whiskey brands of the world. In addition to the Bonded series, look out for new bottlings in its Single Barrel Special Release Series coming soon.
THERE is no such thing as a quick and easy route to success. Failures, doubts, and adversity are inevitable prices to pay for a chance to reach the top. Yet, while many are derailed by such obstacles, there are others who instead use hardships as fuel to strengthen their will. These people who enthusiastically endure and anticipate the longest, most grueling path have the best odds of arriving at the light at the end of the tunnel. The story of Broken Shed Vodka is a testament to this.
It all began in an old rustic shed on the shores of New Zealand’s Lake Wanaka. The stunning location is known for its snowy mountains, grand lake, and home to many of the scenes in the Lord of the Rings movies. One night two explorers imbibed together in the worn-down structure, and from their conversation spawned a mutual dream. They both sought to honor their heritage by creating a world-class vodka encapsulating every aspect of their environment. Without hesitation, the two called upon a knowledgeable friend to help bring their vision to life.
Although the structural quality wasn’t all there, the shed was an ideal spot to share ideas and experiment. Within the cramped space, the team of three spent over a year developing their distillates and blends, all made from different bases. As they worked, they constantly received feedback from friends, family, and even people at parties. It helped them get the word out and refine their process to formulate the unique blend that makes Broken Shed Vodka what it is today.
The “knowledgeable friend” in question was Master Blender Mark Simmonds. Elaborating on his team’s quest, he says, “When we were developing the Broken Shed recipe, I knew we had two roads in front of us. The first one included a few shortcuts that would quickly allow us to create a good vodka. The other would take a lot longer, but the result would be a cleaner, more premium, and sustainable product. I’m proud we chose the second route, creating a vodka that’s additive-, GMO-, and gluten-free.”
Just because it took a considerable amount of time to reach the perfect formula doesn’t necessarily mean its components were complex. Only three ingredients are used to make Broken Shed, two being water.
Luckily for the founders, their home turf of New Zealand is known for its abundant amount of natural water sources. “Through our blind tastings, we developed our vodka around locally sourced water that was naturally filtered through ancient rock. The water’s minerals contribute to Broken Shed Vodka’s flavor profile. We balance this water with pure spring water from the North Island to create the perfect backdrop for our final distillate,” adds Simmonds.
The third and final ingredient is courtesy of New Zealand’s prominent dairy industry, whey. Its high availability throughout the area and flavor impact made it an obvious choice to use as the last piece to the puzzle. Broken Shed Vodka would not have its distinctive taste and texture without it.
Ultimately, the premium New Zealand vodka is now the fastest growing imported vodka brand within the United States thanks to the meticulous planning of the masterminds behind it. Not to mention their collective promise to travel a longer road sans shortcut to the top.
From Syrup To By Terri Marshall Sip MONIN HAS INSPIRED A FLAVORFUL WORLD FOR OVER A HUNDRED YEARS AND COUNTING.
Every good brand deserves an interesting and inspiring back story. When that story emerges from a heritage rich in flavors passed down through multiple generations, the story becomes even more exciting. This is the story of the Monin brand. Now recognized to the bartending community as an authentic, clean label flavor that enhances the vibrancy of cocktails, mocktails, coffees, and even culinary dishes. But what might not be known is that Monin’s origins were inspired by a family dinner party dating back to the early 20th century.
A self-proclaimed flavor enthusiast and avid cook, Georges Monin often hosted family gatherings centered around savory meals. Through experimentation with various flavor combinations, he produced mouthwatering meals with captivating aromas. At one of these family events, his brotherin-law requested an after-dinner drink. As Georges poured the cordial into glasses, he noted the aroma was muted and the liquor’s color dull. After such a vibrant meal, the lackluster flavor and scent of the cordials on hand paled in comparison. A Frenchman and small-town manufacturer, Georges began to realize that impactful flavor was absent from many of the beverages he drank. Determined, he began searching for vibrant fruits believing he could apply his manufacturing and culinary knowledge to extract those flavors into a liquid form suitable for enhancing everything from cordials to coffees and beyond. After years of trial and error, Georges finally developed a flavored syrup that satisfied his demanding standards. He went on to develop a spectrum of exciting flavors and syrups that he bottled and sold across the country. Three generations of Monin later, the world is a more flavorful place! Monin boasts a vast collection of the world’s finest flavors available in more than 140 countries. Still family owned, with the current President, Oliver Monin, representing the family’s third generation, Monin now operates manufacturing plants in China, France, Malaysia, and the United States. The company’s clean label initiative promises to ensure the highest quality and clean ingredients statements. As a result, 98% of products comprising the company portfolio are made without artificial ingredients. “Monin is an authentic, more consistent, and easier alternative to using out-of-season fruit in cocktails,” says Senior Vice President of Marketing Stasha Johnston. “Not only is it often difficult to source desired fruit in off-seasons, but costs can get high, and fruits are very perishable. With Monin, the flavor profile is close to the actual fruit, and the labor is lessened, as is cost and waste.” The company maintains a clear mission for a better earth and continues to elevate its sustainability efforts. Every day, Monin takes its syrup overages and donates them to bee farmers around the United States. These feeds millions of bees and helps to mitigate colony collapse disorder. In September, CHILLED teamed up with Monin for a flavorful event—the Monin Flavor Summit. “The Flavor Summit gave Monin a chance to spend time with the creators, the people who bring our brand to life,” shares Johnston. “Watching as experts played with our flavors and then delivered some really delicious and innovative cocktails was truly an honor.”
The Story of the Monin Brand
Monin Today
A MODERN Whiskey WITHHistorical PERSPECTIVE
SAGAMORE SPIRIT RECLAIMS MARYLAND’S RIGHTFUL PLACE IN RYE WHISKEY HERITAGE
MARYLAND’S LEGACY of exceptional rye whiskey production dates back 150 years, before the founding of Kentucky. Over time, people began to lose track of how monumental the state’s whiskey influence is with respect to its history of American brown spirits. But over the last decade, Sagamore Spirit has been dutifully rekindling that awareness through its one-ofa-kind rye expressions.
Driven by modern imbibers interested in Maryland’s rye journey, Sagamore Spirit has a
dual ambition to craft the best rye whiskey the world has ever tasted and strengthen the communities it operated in and with. Today, its award-winning five-acre waterfront distillery in Baltimore is actively reclaiming the city’s rightful place in American whiskey heritage.
At the heart of its quest is its take on Maryland rye whiskey, a liquid known to be full-bodied, yet notably more balanced than other regional rye styles. To achieve the most authentic form of the spirit, Sagamore Spirit paid close attention to every detail of the creation process, from the barrels to the grain to what’s in the glass.
Its distillation team blends two rye mash bills, one high rye and the other low rye. After blending, pure Maryland limestone-filtered spring water – transported 22 miles from Sagamore Farm – is added for proofing. This process yields an elite range of rye whiskies, including Sagamore Spirit Signature Rye Whiskey, Sagamore Spirit Cask Strength Rye Whiskey, Sagamore Spirit Double Oak Rye
Whiskey, and limited-time Reserve Series releases. Across its portfolio, Sagamore Spirit offers whiskey fans a true taste of Maryland rye. Approachable, balanced, but incredibly complex.
Now, Sagamore Spirit is taking the definition of Maryland rye whiskey one step further by committing to growing grains locally – an effort that distinguishes Sagamore Spirit from others in the rye category and gives the brand an ultra-efficient and community-focused way to obtain its ingredients.
“As soon as we started distilling rye here in Baltimore, we also started finding ways to source local rye. We began working with local farmers and the University of Maryland to develop a local grain program—studying rye varietals best suited for whiskey and then working with farmers to begin growing that grain,” says Marcus Stephens, Sagamore Spirit’s EVP of Brand Marketing.
The great deal of effort put into achieving the perfect rye whiskey has earned Sagamore Spirit upwards of 150 awards. “This is no small part to the dedication and innovation of our entire team who never settle for anything less than excellence,” shares Stephens. “We consistently think of how to
challenge the status quo within our category and identify opportunities to make investments and build collaborations to strengthen our collective communities.”
Those looking to incorporate Maryland’s renowned spirit into their concoctions should know Sagamore Spirit Rye Whiskies shine in terms of versatility. While its whiskey stands up well in a classic cocktail like the Old Fashioned or Manhattan, bartenders can get creative when building cocktails with different expressions to complement the nuances of the flavor profile.
Sagamore Spirit vows to continue releasing new expressions that showcase the best of Maryland rye whiskey, from grain to barrel to glass. And most importantly, infuse its passion for American whiskey around the world.
Explore New Heights
Redwood Empire's growing portfolio continues to revolutionize the legacy of Californian Whiskey. The distillery recently launched Batch 002 of its allocated Bottled-in-Bond expressions—Rocket Top Rye and Grizzly Beast Bourbon. Equally impressive is its inaugural release of limited-edition expressions of Cask Strength whiskeys—which bottle straight from the barrel, uncut and unfiltered, its well-known Pipe Dream Bourbon, Lost Monarch Blend, and Emerald Giant.
Bottled-in-Bond Rocket Top Rye
Mash bill: 87% Rye, 5% Wheat, 5% Malted Barley, 3% Corn Age: 5 years old Proof: 100
Notes: Bergamot, candied orange, sage, and dates with a savory palate of fig jam, caramel corn, and cracked pink peppercorn
Bottled-in-Bond Grizzly Beast Bourbon
Mash bill: 66% Corn, 23% Rye, 7% Wheat, 4% Malted Barley Age: 5 years old Proof: 100
Notes: Charred sugar, cherry cola, and reduced red currants open into a rich, full mouth of molasses, almond brittle, and lemon bar
Cask Strength Pipe Dream Bourbon
Mash bill of 74% Corn, 20%
Rye, 4.5% Malted Barley, 1.5% wheat
Age: 4 to 14 years old Proof: 116.8 Notes: Cedar, peach nectar, and mocha with salty character accents of cherrywood and leather. Subtle hints of honey pears and sweet tobacco flavor linger.
Cask Strength Emerald Giant
Mash Bill of 94% Rye, 5% Malted Barley, 1% Wheat Age: 4 to 6 years old Proof: 116.4 Notes: Orange peel, maple, and soft cinnamon. There is cracked pepper, pecan, and espresso on the palate.
Cask Strength Lost Monarch American Whiskey
Blend: 55% Straight Rye and 45% Straight Bourbon Age: 3 to 14 years old Proof: 117.2 Notes: Nutmeg, sun-kissed baked pears and holiday spices complimented with notes of spearmint, black pepper, and apricot on the palate
WRITTEN IN THE STARS By Victoria CeCe
STARWARD WHISKEY IS ANCHORED IN AUSTRALIAN CULTURE.
Say hello to a whisky that’s lightyears ahead of its time. Starward was recently named the Most Awarded Distillery of the Year at the 2022 San Francisco World Spirits Competition, a humbling honor for a craft Australian whisky brand, and a message to the world that the spirits of the future have no boundaries.
Founded in Melbourne by David Vitale, Starward is a new chapter of whisky, yet still rooted in tradition. This tradition, according to Vitale, is based on one thing—Melbourne’s local culture.
“All good whiskies talk to the place they’re made, in terms of ingredients, but the best, talk to the culture of the place,” shares Vitale. With this lens, Vitale opens a refreshing perspective on New World whisky. It’s about establishing a liquid connection to the community it comes from.
Vitale’s aha moment that birthed his Australian whisky was an unexpected one. “I was originally thinking of starting a microbrewery,” reflects Vitale. While in Tasmania, a trip to a brewery doubling as a distillery sent sparks flying in his brain. Not only did Vitale realize that he would pursue whiskymaking, but he also realized he had a shot at making Australian whisky a worldwide respected spirit. And Vitale’s madness turned into success. Starward became the first Australian whisky company to be named the Most Awarded Distillery of the Year in the San Francisco World Spirits Competition.
These achievements didn’t come from aiming to create the absolute perfect whisky. Instead, Vitale knew that Australian whisky could only succeed by becoming as casual and quality-driven as Melbourne’s culture. It was never about making the perfect whisky, it was about exploring the potential of whisky-making, and pushing the boundaries of what an innovative distilling team could create.
“Culturally, our inspiration is anchored in Melbourne’s food and drinks scene,” mentions Vitale, “This scene maintains uncompromisingly high quality and attention to detail but no ‘airs and graces’ in terms of the experience.” Starward whisky evokes Melbourne’s character in its finesse and easy-drinkingness.
Starward’s community connection doesn’t stop there. Vitale infuses his whisky with local flair with just a quick drive down the street to visit his winemaking neighbors to source his barrels. Starward is one of the first distilleries to fully mature its whisky in red wine barrels. The result has been fruitful. Today, Starward has an impressive lineup of delicious double grain and single malts to ravish whisky lovers, whether they like to sip it neat or savor it in a whisky sour. These whiskies can also easily lure wine lovers into whisky land. Aging the spirit in red wine barrels lends the whisky bold fruit flavors that will charm even the most novice whisky drinkers.
It’s no surprise at the heart of Starward is a whisky made for anyone at any time. As Vitale says, “If I can fall in love with whisky as a beer drinker, anyone can.” After tasting Starward, we agree, it’s written in the stars.
David Vitale
“I had an entrepreneurial moment of madness,” says Vitale. Connecting the love for his Melbourne community with his newfound whisky-making passion, Starward was born.
Pairs Well WITH Delicious
A Growing Interest in Calvados
By Victoria CeCe
IN THE WORLD OF BRANDIES, AN UNDERDOG IS SLOWLY EMERGING. ITS NAME IS CALVADOS.
A shining star at home in Normandy, this brandy isn’t like its Armagnac or Cognac cousins. While its famous family members grab most of the spotlight, Calvados is beginning to attract more and more attention, with Claque- Pépin leading the way, especially with organic Calvados production.
“Calvados is one of the three iconic brandies of the world, alongside Cognac and Armagnac. Yet, of the three, it seems to be the most misunderstood by Americans,” notes Daniel Cooney, co-owner of Heavenly Spirits Imports. Why is it misunderstood? Well, there might be a few reasons. Among the three brandy categories, Calvados is the only one produced in Northern France - Armagnac and Cognac hail from the Southwest. Second, and most important, Calvados is made mostly from apples, (and sometimes pears).
Officially, the Calvados appellation has three distinct areas— Calvados Pays d'Auge, Calvados Domfrontais, and Calvados. Each area has approximately 500 years of brandy-making history, along with restrictions, particularly on the percentage of pear in the spirit, and distillation types.
Normandy has always been renowned for its hard cider. Even Claque-Pépin makes both apple and pear ciders. It’s quite impressive how the Normans at some point began distilling their cider almost the same way the cognac producers distilled wine. The result of course was a delicious young eau-de-vie with a fresh appley nose.
Like those other brandy distillers from the south, Calvados producers eventually began aging their young spirits longer and longer, typically in French oak barrels, mostly from the Limousin Forest. The balance between apple and vanilla flavors changes with each additional year in oak.
The optimal roundness and complexity of a great Calvados can only be attained in the hands of a skilled distiller and Maître de Chai like Benoît Louvet from
Claque-Pépin. Benoît knows well the proper proportions between apples and pears that produce a truly great Calvados and “more pears” seem to be his secret ingredient. Claque-Pépin Calvados is favored by bartenders for use in both cocktails and savoring neat
“Claque-Pépin has quickly grown to be the best-selling organic Calvados in the United States, and we believe it’s because of its outstanding quality, taste and value,” explains Cooney. “Apparently a masterful blending of apple joined by plenty of pear eau-de-vie, aged to perfection appeals to American tastes.”
American bartenders do seem to be finding room in their hearts and in their bars for a new old brandy, and today’s cocktail menus prove it. “We’ve heard about and received Calvados cocktail recipes from bartenders all over the United States,” adds Cooney.
What’s interesting to note is how well Calvados slips easily into classic cocktails or modern recipes. “Many bartenders are revisiting classic cocktails and modernizing them with an apple twist, like a Calvados & Tonic or a Calvados Manhattan,” shares Cooney.
But, if you want to behave like a true Norman, you might consider offering your dinner guests something called a “Trou Normand.” Traditionally speaking, this is a half-ounce of Calvados sipped neat, in between courses of a big French meal. Talk about a mid-meal digestif. The versatility of Calvados is undeniable. This brandy’s authentic flavors are landing on cocktail menus across the nation, stirring up the brandy norm. And the more Calvados gains momentum, the more this incredible spirit is savored. “There are a lot of new and exciting developments that should help, including single cask offerings, barrel finishes, longer aging, and even some rare vintage releases,” Cooney tells us.
As Calvados moves out of the shadows of its southern cousins and into the limelight, we’re on track to see how this spirit soars.
Winter COCKTAILS
Sip on Premium Rum Cocktails Made with Santa Teresa 1796 Rum.
Premium rum brand and Chilled 100 Bartender Seal of Approval, 2022 rum recipient, Santa Teresa 1796 Rum is a must-try base in typically whiskey-forward cocktails. According to Brand Ambassador, Marlo Gamora, “I enjoy substituting Santa Teresa 1796 with any whiskey-based cocktail. For example, Santa Teresa in a Hot Toddy, Irish Coffee, or Espresso Martini adds an exciting flavor and depth to the cocktails that’s surprising and comforting at the same time. Don’t be afraid to experiment with Santa Teresa 1796, you will find it surprisingly delightful every time.”
HOLIDAY RUM CIDER
INGREDIENTS
1 gallon apple cider (filtered/cold pressed is best) 16 oz. Santa Teresa 1796 ¼-½ cup of brown sugar 1 tsp. ground allspice 2-3 tsp. whole cloves 2 small oranges 6” ceylon cinnamon
PREPARATION
Combine all in punch bowl. Stir vigorously. Garnish with cinnamon stick and a dehydrated apple slice. Serve in teacup.
WINTER WINE PUNCH
INGREDIENTS
1 ½ oz. Santa Teresa 1796 1 ½ oz. red wine Cab Sauv ½ oz. lemon juice ½ oz. orange liquor ½ oz. cinnamon simple syrup 1/8 oz. Absinthe (optional) 1 ½ oz. sparkling wine
PREPARATION
Shake all ingredients (but sparkling wine) with ice, double strain into a glass, top with sparkling wine in a Coupe or Cocktail glass. Garnish with cinnamon stick, star anise, grated nutmeg, and an orange peel.
MILK FOR SANTA
INGREDIENTS
14 oz. Santa Teresa 1796 1 can evaporated milk 1 can condensed milk 1 can Coco Lopez Cinnamon, star anis, cloves
PREPARATION
Infuse the rum with the spices (store cold) then mix with the rest of ingredients in a Collins or Hurricane glass. Garnish with cinnamon stick.
SANTA TERESA ESPRESSO MARTINI
INGREDIENTS
1 ½ oz. Santa Teresa 1796 ½ oz. Mr. Black coffee liqueur ½ oz. simple syrup 1 espresso shot Pinch salt
PREPARATION
Add all ingredients in shaker tin, add ice, shake vigorously, then strain in Coupe glass. Garnish with grated coffee bean and serve with biscotti cookie on the side.
SPICED PEAR DAIQUIRI
INGREDIENTS
2 oz. Santa Teresa 1796 1 oz. lime Juice ½ oz. St. George Spiced Pear Liqueur ½ oz. cinnamon syrup 1 dash angostura
PREPARATION
Combine all in tin. Shake. Strain in Coupe glass. Garnish with cinnamon stick.
Make it aCHOCtail! Bartenders Love Mixing with Chocolate in Cocktails!
EXPLORE the versatility of chocolate in cocktails. This season, bartenders mixing with Mozart Chocolate Liqueurs are turning their signature cocktails into choctails. Every cocktail can be turned into a choctail simply by adding a chocolate note. For example, an Espresso Chocolate Martini can be easily prepared by using Mozart Liqueur’s latest chocolate coffee flavor and just a few other ingredients. The possibilities are endless, as there is hardly anything that fails to mix well with chocolate.
“One fantastic fact about chocolate is that it has one of the most versatile flavor profiles in the world,” explains Holger Hugelsberger, International Sales Director for Mozart Cream Liqueur. “Chocolate perfectly fits with fruity, spicy, herbal, and many other aromas. It is so much fun for bartenders to experiment with Mozart Chocolate Liqueur.”
Turn your cocktails into choctails. Here’s how
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1. S'MORES COCKTAIL
Created by @gastronomcocktails
INGREDIENTS
1 ½ oz. Mozart Chocolate Cream Liqueur ¾ oz. Licor 43 ½ oz. graham cracker infused mezcal* ½ oz. half and half ¼ oz. vodka
PREPARATION
If desired, rim glass with chocolate syrup and crushed up graham cracker. Combine all in a shaker with ice. Shake and strain into coupe. Garnish with a marshmallow if desired, and brulee.
*Graham cracker mezcal: pour 1/2 cup mezcal over 1 graham cracker in a jar or container with lid. Let sit for 15 minutes, and then place into freezer for at least 30 minutes. Strain out graham cracker with a fine mesh strainer or cheesecloth.
2. MOZART PEANUT BUTTER BROWNIE
(Makes 4 drinks)
INGREDIENTS
4 oz. Mozart Dark Chocolate Liqueur 2/3 oz. milk 3 tsp creamy peanut butter Ground peanuts (for garnish)
PREPARATION
Mix all the ingredients with ice cubes in a cocktail shaker. Strain the choctail twice into the cupcake class. Top with ground peanuts.
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3. MOZART PUMPKIN EGG-NOG
INGREDIENTS
½ oz. Mozart Chocolate Pumpkin Spice Liqueur 1 oz. Cognac 2/3 oz. Egg-nog Whipped cream, ground nutmeg, chocolate flakes (for garnish)
PREPARATION
Mix all the ingredients with ice cubes in a cocktail shaker. Strain the cocktail into an ice filled glass. Top with whipped cream, ground nutmeg and chocolate flakes.
4. CHOCOLATE ESPRESSO MARTINI
INGREDIENTS
11/3 oz. Mozart Cream Chocolate Liqueur 1 oz. Espresso (cold) ¾ oz. vodka Ground coffee beans (for garnish)
PREPARATION
Mix all the ingredients with ice in a cocktail shaker. Put some ice cubes in a tumbler glass and strain the choctail into it. Top with ground coffee beans.
5. CHOCOLATE DARK STOUT
INGREDIENTS
2/3 oz. Mozart Cream Chocolate Liqueur 1/3 oz. Elderflower liqueur Dark beer (chilled)
PREPARATION
Pour Mozart Cream Chocolate Liqueur and elderflower liqueur on ice in a tumbler glass. Stir the ingredients with a bar spoon and fill up with chilled dark beer.
BEVERAGE DIRECTOR JAZZ MORALEZ, A YOUNG WOMAN WHO GREW UP LOCALLY, OVERSEES THE CRAFT COCKTAIL PROGRAM AT FINCH & FORK AT KIMPTON CANARY HOTEL, SANTA BARBARA.
Photos by Steve Legato
COCO PANDAN
INGREDIENTS 1 1/2 oz. Bacardi White Rum 3/4 oz. Pandan simple syrup 1/4 oz. lime juice 2 oz. coconut water Pineapple frond and sugarcane stick (for garnish)
PREPARATION Combine rum, pandan syrup, and lime juice with ice and shake. Strain into highball glass over fresh ice. Top coconut water.
THE GREAT WAVE
INGREDIENTS 2 oz. of Yaegaki Junmai Sake 1 oz. lime juice 3/4 oz. simple syrup 4-6 mint leaves Lemon peel with slit and mint sprig or edible tuile (for garnish)
PREPARATION In a mixing tin, gently muddle the mint leaves, and add sake, lemon juice, lime juice, and simple. Add ice. Shake and strain into coupe and garnish with edible tuile or mint.
ALICE KECK
INGREDIENTS 1 oz. Cynar 1 oz. Highwet Double Rye Whiskey 1 oz. Carpano Antica Vermouth Salt Bogart Bitters
PREPARATION Combine ingredients with ice and stir until well chilled, Strain into Nick & Norah glass or coupe, express orange peel and garnish with pinch of salt.
ROSEFINCH
INGREDIENTS 1 1/4 oz. Malfy Gin Rosa 1 oz. Campari 1 oz. grapefruit juice 1/2 oz. simple syrup 4-6 dashes of Fee Brothers eggless Dried Rosebud petals (for garnish)
PREPARATION Add all liquid ingredients into tin (no ice) and dry shake. Add ice and shake hard for about 10 seconds. Double strain into coupe and garnish with crumbled dried rose petals.
Joel McHale
JOEL MCHALE KNOWN FROM FAMED TELEVISION SHOW, THE SOUP. AS THE SHOW’S PRODUCER, WRITER, AND STAR, HE UTILIZED HIS SHARP SENSE OF HUMOR AND UNDENIABLE WITTINESS TO EXPLOIT THE MOST COMICAL AND ABSURD MOMENTS OF REALITY TV. HE ALSO WAS IN HIT COMEDY MOVIE TED ALONGSIDE MARK WAHLBERG AND MILA KUNIS AND IN COMMUNITY, SPIDERMAN 2, SPY KID, AND LORDS OF DOGTOWN.
Photo courtesy of Q Mixers
Downtime
I like to spend time with my family, hyperventilate, and go to my favorite airport restaurants.
Upcoming Projects
I am working on a new comedy for Fox called Animal Control. It’s about the people that come to your home if you have a coyote or raccoon in your backyard that needs removal. Of course, Crime Scene Kitchen which will be out next year as well.
Bartending Past
I have never been a bartender because I would be the worst one or maybe the best one because all I would do is overpour every drink. That said, I’m better suited as Chief Happy Hour Officer for Q Mixers.
Home Bar
It is stocked with nearly everything. And If I don’t have it, then I’ve done something horribly wrong. I think I even have peach schnapps. Premium mixers are often overlooked on a bar cart, but I make sure to keep an assortment of Q Mixers products on hand always. My biggest party trick is fooling people into thinking I’m some crazy impressive mixologist.
