Chilled Magazine - Volume 16 Issue 1

Kravitz

Comprised of up to 40 of the finest single malt and grain whiskies, the new Dewar’s 12 Year Old is double-aged in hand-selected 1st fill bourbon casks to create a richer, smoother, perfectly balanced scotch whisky. Every sip is curiosity well-rewarded. Sláinte!

Editor’s Note

12 A Message from Jeremy Lake

Bottoms Up!

14 Cool Bottles - Luxurious Decanters

16 Cool Bottle Exclusive - Johnnie Walker Lunar New Year

18 Anatomy of the Bottle - Mozart Chocolate Cream

The Locals

22 Bartender Submission - Chandler Tomayko, Dallas

24 Bartender Submission - Timothy Skondin, Seattle

26 Ask A Bartender - Mixing with California Whiskies

28 Bartender’s Choice - Calvados

30 Crafting Cocktails - Luxury Mixing

34 Portfolio Profile - Preiss Imports, Brandy Portfolio

36 Head Distiller Profile - Celina Perez, Great Jones Distillery, NY

38 Competition - Bartenders Society Cocktail Competition

Special Section

CHILLED 100 ELEVATE, 2022

47 Introduction to Chilled 100 ELEVATE Conference in Louisville, KY

48 ELEVATE Educational Seminars

52 ELEVATE Sponsored Events

56 ELEVATE Distillery Tours

Advanced Mixology

44 Drink In History - The Tuxedo

58 In the Know - Speyburn Celebrates 125 Years of Scotch Making

60 That’s the Spirit - La Quintinye Vermouth

62 Brand Spotlight - Rosa Regale

Mix It Up

20 Behind the Spirited Chocolate Bar

42 Celebrity Sips - The White Lotus

64 Shaking & Stirring - Launches

80 Last Call - Chillin’ with Todd English

VOLUME 16 - ISSUE 1

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

MARKETING COORDINATOR

Joy Sinacore

CHILLED 100 NATIONAL DIRECTOR

Wendy Hodges

CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR

Anna Pitt

DIGITAL COORDINATOR

Kyle Drago

EDITORIAL STAFF

Isabella Cruz, Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Victoria CeCe, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS

Jeremy Lake, Emma Alexander, Vanessa Orr, Kathy Condon, Richard Fri

ART DEPARTMENT

Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY

Cover Photo by Mark Seliger Images: Shutterstock.com

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Volume 16 - Issue 1

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PLAY WITH PASSION

INTRODUCING PASSION FRUIT, BY MARIE BRIZARD.

An all natural, perfect combination of quality ingredients including concentrated passion fruit juice.

PASSION STAR

1 oz Marie Brizard Passion Fruit

1 oz Sobieski Vanilla Vodka

1/2 oz passion fruit puree

1/2 oz lime juice

Garnish: Half a passion fruit, A shot of Champagne

Combine ingredients in a shaker, add ice & shake with passion. Double strain into in a chilled martini glass and top with half of a passion fruit. Serve with the shot of champagne on the side.

NEW YEAR, NEW BEGINNINGS

If I’m home at exactly midnight on my birthday or New Year’s Eve, it’s a tradition to open the dark-stained walnut liquor cabinet in my seldom-used dining room and pour a dram of something extravagant. The “good stuff.” This year it was a 2008 Tequila Ocho Extra Añejo and a 1974 Jim Beam decanter bourbon. For a few moments, as pleasing aromas wafted from a half-filled Glencairn glass in hand, I reflected upon my challenges and accomplishments in the past year and reaffirmed a dedication to personal goals.

It’s important to note how far you’ve come over a year; acknowledge the victories and defeats, encourage yourself and keep moving forward. For many in the hospitality and beverage business, 2022 saw us brave our way through continued worldwide uncertainty and the steep challenges of fully reopening in a quasi-postpandemic era. Forever changed, we’ve learned to pivot, and our industry has thrived. Let’s raise a special toast then, to us, for facing the unknown and rising above with a newfound perspective on life.

What to pour from the liquor cabinet for such a wellearned toast? I love SelvaRey Owner’s Reserve Rum, Herradura Ultra Añejo Tequila, an Awayuki Strawberry Gin Martini, or a Monte Carlo with Whistle Pig Rye. However, the French undoubtedly produce the most luxuriously celebratory libations in the world. Who hasn’t raised a glass of champagne on New Year’s or at a wedding? They have Cognac, Armagnac, Calvados, and outstanding gins and vodkas too! For instance, the combination of barrel-aged Guillotine Heritage Vodka, JCB Gin, and Lillet Blanc makes the most delicious and shamelessly decadent Vesper I’ve ever had. Many know the pleasure of sipping a French 75, but what about my all-time favorite—the Brandy Crusta made with Rémy Martin 1738 and Cointreau—chef’s kiss! So, as we begin a new year and continue forward with renewed hope for success, health, and happiness, take a moment to upgrade that special cocktail with a luxury spirit and cheers to your accomplishments and successes that lie ahead.

Jeremy Lake is an awardwinning mixologist based in Los Angeles. Lake and his spirituous concoctions have been featured in several multimedia outlets, including Imbibe Magazine, The Tasting Panel, Liquor.com, LaMagazine.com, Forbes.com and ABC’s the Glass House. He’s either helmed or managed many renowned LA-based cocktail programs, including those at the James Beard nominated Rivera Restaurant, Crossroads Kitchen, Rosaline, and Lost Property. Jeremy is currently the Southern California Mixologist for Republic National Distributing Company.

Jeremy Lake

LUXURIOUS DECANTERS

RÉMY MARTIN XO LIMITED EDITION

BY LEE BROOM

DECANTER

For the first time since 1981, The Cognac Fine Champagne House teamed up with the designer to unveil his reinterpretation of the XO decanter; the Remy Martin XO Limited Edition by Lee Broom decanter. The reimagining by Lee Broom pays tribute to the bottle’s already iconic style and is represented through detailed carvings of hundreds of fine ‘starburst’ cuts into the indents of its solar shape. Inspired by icicles, each cut symbolizes one of the hundreds of eaux-de-vie within the Rémy Martin XO blend and amplify the radiance of it, coupled with the array of aromas that are revealed by the addition of a single ice cube.

THE MACALLAN M COLLECTION

This range of limited release single malt whiskies celebrate the brand’s acclaimed Six Pillars (natural color, mastery, curiously small spirit stills, the Estate, exceptional oak casks, and sherry seasoning). The liquid is housed in beautifully crafted decanters created in collaboration with renowned creative director, Fabien Baron and French crystal maker Lalique. The decanters are encased in exquisite outer packaging also signifying the Six Pillars and sustainably sourced in Scotland. The brand-new M Copper expression pays tribute to the unique copper stills utilized by The Macallan since it was founded in 1824. Its handcrafted, copper colored crystal decanter represents the stills.

BRUGAL LIMITED-EDITION ANDRES BRUGAL SIPPING RUM

Its most exclusive expression, Andres Brugal is ultra-premium rum expertly crafted by fifth generation Maestra Ronera Jassil Villanueva Quintana, Dominican Republic’s youngest and first ever female master of rum, as an homage to founder Andrés Brugal’s pioneering spirit of exploration. Bottled in hand-blown crystal decanter, presented in a bespoke display cabinet inspired by the iconic traveling cases Maestros used in their voyages.

Stunning Symbolism

Limited Edition Design

By Joseph Luparello

With wishes of luck and longevity, Johnnie Walker Blue Label Lunar New Year, the Year of the Rabbit limited edition packaging is vibrantly illustrated by fashion industry rising star, Shanghaibased designer Angel Chen.

When creating the stunningly symbolic bottle design, Chen was inspired by the craft of making exceptional Scotch that Master Blender Emma Walker and her team bring to Johnnie Walker Blue Label—a whiskey made using some of the rarest whiskies from

unparalleled Johnnie Walker reserves of maturing Scotch including some irreplaceable casks sourced from long-closed ‘ghost’ distilleries.

The striking bottle design includes a dynamic, modern interpretation of 2023’s Zodiac animal, the sprightly rabbit. Symbolizing mercy, elegance, and beauty, the rabbit represents longevity in traditional Asian culture. As an echo of the Johnnie Walker motto, “Keep Walking,” prancing rabbits are captured bounding amongst mountainous peaks.

Elaborating on her masterpiece, Chen, who attended the prestigious Central Saint Martin College of Art (London), shares, “There’s a defiant energy to my illustrations which bring to life the vibrant spirit of the rabbit as it leaps across the design, symbolizing how we need to keep moving forward, spreading goodness throughout the year to come.”

For some, ringing in the new year signifies the perseverance of will and the strength to keep marching forward regardless of life’s seemingly endless trials and tribulations.

Johnnie Walker

Blended Scotch Whisky

Blue Label Lunar New Year

BOTTOMS UP! ANATOMY OF THE BOTTLE

Spirited Decadence

There are many ways to enjoy Mozart Chocolate Liqueur as a spirited drink, but just as enjoyable is its unique packaging. The round bottle and luxurious wrapping is indeed like no other. Meant to resemble a chocolate praliné, it’s a charming nod to its Austrian heritage and beautifully designed to showcase a spirit that is delightfully made from chocolate.

The bottle shape was inspired by the famous round-shape Austrian confectionary—the Mozartkugel. A chocolate praliné made in Salzburg, the city where the Mozart Distillerie was founded in 1954 by H.C. König.

Brand symbol is the profile of our namesake, Amadeus Wolfgang Mozart.

The chocolate lettering is elegantly rounded and incorporates a chocolate feeling also in the brand name.

The illustration of the cocoa beans on the label supports the association with chocolate—illustrating the content with love for detail and conveying the naturalness of the products.

Every single Mozart bottle is produced at the Distillerie in Salzburg.

No bottle is like the other. The luxurious wrapping of the foil always varies slightly. Each variety has its own color code and represents the diversity in tastes of chocolate.

Full-bodied milk chocolate liqueur, handcrafted with only natural ingredients, gluten free, and refined with Belgian chocolate.

Mozart lettering represents the strength and persistence of the brand.

Due to the special appearance of the bottle shape and foil, Mozart Chocolate Liqueur is a uniquely charming gift from Austria—the birthplace and home of Wolfgang Amadeus Mozart.

BEHIND THE SPIRITED BAR

Chocolate

MOZART WHITE CHOCOLATE LIQUEUR

Mozart White Chocolate Liqueur elegantly incorporates notes of vanilla and caramel in a rich cocoa butter and cream. Gluten-free and handcrafted with only natural ingredients.

CHOCOVINE

An amazing new combination of roasted coffee beans and delicious Dutch chocolate melting together with French Cabernet Sauvignon— ChocoVine Espresso is a balanced combo of creamy sweet chocolate, fruity red wine, and aromas of roasted coffee beans, best enjoyed over ice in a wine glass.

LICOR 43

Putting extraordinary things together to get something better, Licor 43 Chocolate combines well-known flavor of Licor 43 Original with chocolate from 100% sustainably sourced cocoa.

CASK EXPLORER SINCE 1897

THE LOCALS BARTENDER SUBMISSION

Chandler Tomayko’s journey to becoming a mixologist began in the culinary branch of the hospitality industry. Given it was her first love, the kitchen earned a special place in her heart. However, after several years and a severe case of burnout, she decided to take the bartending route for a change of pace and ultimately a new challenge. Chandler recalls, “It had a lot of elements I was familiar with but also many new lessons to learn as it is a "front-facing" position.”

Chandler believes that novice and at home bartenders should remember a few key points, like the only wrong question is the one unasked. “Try every ingredient you can get your hands on and always pick a chef’s brain if you have the chance,” she says. “Start small, even if you have high hopes, we all start somewhere. Don't worry if you don't know the names of any big shots. The best drink is the one that comes with a story.”

One of Chandler’s favorite ingredients to work with right now is lemon. She appreciates how its simplicity can also be interpreted as complexity. “Most people are familiar with its tart juice and bitter peel. But you can candy it, salt it, pickle it, scorch it, poach it. The pulp can be used, the pith, or the peel. Find different varieties! I love finding a flavor that most people can identify or relate to and then presenting it in a new form,” she adds.

When it comes to making cocktails, Chandler believes there is no concrete way of going about it. She can be strolling in the supermarket, and an idea can spark from something she observes on a shelf. Sometimes she uses nostalgia to inspire her creations, like memories of old trips or people she used to break bread with. Moments of boredom often serve as the perfect time for her imagination to flourish. It all depends on the day!

“I create cocktails based on the things going on in my day-to-day life. Today I created a cocktail because a friend asked me to. Yesterday I created a punch to test it out before the weekend. It is all relative. Ask me tomorrow.”

Chandler Tomayko

Dahlia, Dallas Texas

CLOUDS OVER KYOTO

INGREDIENTS

1 ½ oz. Shochu Manzanilla Sherry

½ oz. ruby red grapefruit juice

1 oz. Oolong tea

½ oz. pear liqueur

¼ oz. Osmanthus Flower Infusion

PREPARATION

Combine all the ingredients except the sherry in a shaker tin. Fill the shaker half full of ice. Shake for 10 seconds. Strain the contents of the shaker into a coupe. Garnish with a spritz of sherry.

MADE TO MINGLE

Timothy Skondin’s passion for bartending stems from the way he perceives the craft as an artform. Not only does he see art in creating balanced concoctions, but he also detects it within the social aspects of tending bar. In his eyes, adapting to the specific needs of guests requires just as much creativity, ingenuity, and skill as inventing cocktails. Watching mixologists at work have always impressed Timothy and inspired him to pursue bartending as a career. He currently is behind the bar at Rob Roy Seattle, a sexy mid-century cocktail lounge that melts away your cares.

The Seattle bar community played a major role in helping Timothy develop as a bartender and shaping him into the person he is today. “There are veteran bartenders I have learned by watching and getting to know. Simultaneously, there are new bartenders who ask questions or try new things, which in turn motivates me to learn more. While taking in all this knowledge of the craft, I’m also ultimately growing as person,” he says.

Timothy believes novice bartenders should seek out a fellow mixologist that inspires them and go sit at their bar. “Watch how they bartend, watch how they carry themselves in the bar, and how they interact with guests. Ask questions when it’s appropriate, read more books, go to the meetings, the tastings, etc. You’re not going to know all the answers right away, and that’s ok. You still have to work along the way, admit when you don’t know something, write it down and research it later.”

A favorite ingredient of his currently is a blueberry turmeric shrub, which he made for a competition but didn’t quite get the chance to use. He likes it so much he uses it in his drinks at home. He says it can make anything taste great and excellently complements a bowl of ice cream!

When creating a drink, Timothy utilizes different approaches. Whether focusing on a certain menu, using a favorite flavor, or a special texture he wants to master. He notes, out of an accident, something special will be created, same with a minor tweak to a classic. One thing he always keeps in mind is to not be too rigid during the process, because he believes it can restrict his imagination or creativity.

Timothy Skondin

Rob Roy, Seattle

INGREDIENTS

¾ oz. Singani 63

½ oz. Aveze

1 ½ oz. Dolin Blanc

2-3 dashes orange bitters

PREPARATION

Build

in a Collins glass. Top with soda. Garnish with a lemon peel.

Let’s Raise a Glass

Monin would like to recognize and thank all of the Chilled 100 participants who joined us in Clearwater for the 2022 Flavor Summit. And, a special ‘cheers’ to Brad Coburn whose beautiful Sunshine State of Mind cocktail won Best Drink at the event’s Raise the Bar cocktail challenge. Check out his delicious & creative winning recipe below, all inspired by local Florida ingredients.

“Sunshine State of Mind”

• 2 oz. St Augustine Gin

• 1 oz. Monin Golden Turmeric Syrup

• 1 oz. fresh lemon juice

Foam

• 2 oz. Manzanilla Sherry

• ½ oz. Monin Pistachio Syrup

• 1 oz. egg white

Shake gin, lemon, and Monin Golden Turmeric Syrup with ice and strain into glass. Top with Pistachio Foam.

MIXING WITH CALIFORNIA WHISKIES

Bartenders talk versatility and approachability of Redwood Empire Whiskies

Bartenders are choosing California whiskey as their go-to in modern and classic cocktails. Redwood Empire Whiskey, created on the Northern California Coast where the giant redwood trees grow, produces sublime whiskey. “I love that it’s a brand that’s not in the mainstream,” shares Roger McQueen, Beverage Director at CW's Gin Joint, in Tampa Florida. “It’s a brand that most haven’t been introduced to and that's a great way to start a conversation with a guest. I like asking what a person normally drinks and catering from that, there’s not a brand out there that can’t be matched with Redwood Empire Whiskey lineup.” Tim McMillian, bar manager for Sweet T’s Restaurant & Bar in Windsor, California adds, “We tested multiple whiskies for our classic Rambler cocktail and went with Redwood Empire Pipe Dream because of how well-balanced cocktails taste when made with it. The subtle hints of vanilla and maple paired great with the blackberry and amaro in this cocktail.”

GET FIGGY WIT IT

Created by Nicole Greenwell

INGREDIENTS

1 ½ oz. Redwood Empire Pipe Dream Bourbon

1 oz. fresh lemon juice

1 oz. Fig preserves (3:1 fig : hot water to thin the preserves)

1 oz. cinnamon simple syrup

PREPARATION

Add all ingredients to a cocktail shaker. Add ice, shake, and strain into your favorite drinking vessel over fresh ice. Add a dash of cinnamon and garnish with a fresh or dried fig slice.

Nicole Greenwell, beverage director for George Bistro

Florida, adds, “All the Redwood Empire Whiskies are incredibly complex and well pondered. You can tell that there is a lot of love and passion that goes into each expression that they produce. The Pipe Dream has a high corn mash bill which worked incredibly well with one of our signature fig cocktails which needed a sweeter whiskey component. When it comes to mixing bourbon, I love vermouth and the Emerald Giant Rye. Its high rye mash bill makes a perfect Manhattan or Sazerac. The diversity of the Redwood Empire line plays well with many different

flavors, citrus, herbs, fruit, smoke, spice, the sky’s the limit! Some of my favorite ingredients to use with this line of amazing spirits are ginger root, thyme, rosemary, ancho chilis, peaches, figs, honey, and citrus.”

When asked what bartenders appreciate about Redwood Empire Whiskey, Roger explains, “It’s very approachable, great for sipping, and produces exceptional balance and complexity in your favorite cocktail. From the beginner who’s scared of the word whiskey, to the seasoned vet, this spirit can please all palates.”

+ Bar located in Pensacola,

Creating whiskeys among the redwoods inspires the brand to do its part in preserving this perfectly balanced ecosystem where every element works in harmony. “As someone who looks to nature for comfort and solace, it’s always refreshing to find a brand whose environmentally conscience and willing to go that extra mile to give back. Adopting the “slow food” approach and applying it to their whiskey, they are very meticulous and methodical when choosing their grain, barrel chars, maturation, blending and aging processes,” says Nicole. “They’ve even gone the

TEXAS OUTLAW

Created by Roger McQueen

INGREDIENTS

1 ½ oz. Redwood Empire Emerald Giant Rye

¾ oz. lemon juice

¼ oz. cane syrup

¼ oz. simple syrup

½ oz. blackberry purée (or 4 fresh blackberries)

PREPARATION

Combine all into shaker, shake-strain over fresh ice, top with ginger beer. Garnish with blackberries.

extra mile and have joined forces with Trees for the Future and One Tree Planted, and plant one tree for every bottle sold—planting over half a million trees to date.”

Roger adds, “I’m a huge outdoorsman, so anything that can be done for nature and wildlife conservation I am all in and will support. I had the opportunity to participate in a local tree planting event with Redwood Empire Whiskey and One Tree Planted for Earth Month in April 2022, it was a great experience!”

“All the Redwood Empire Whiskies are incredibly complex and well pondered. You can tell that there is a lot of love and passion that goes into each expression that they produce.”

Jean-Francois Bonneté, Founder & President, BCI, and Pierre Martin Neuhaus, Owner and Master Blender, Domaine Du Coquerel

By Michael Tulipan

Founded by René Gilbert in 1937, family owned Coquerel today continues the tradition of crafting the finest calvados. Its spirits have increasingly become a bartender favorite for versatility and an affordable price point. “Calvados has a great story to share, and people have access to incredible pricing for value,” says Pierre Martin

Neuhaus, Owner and Master Blender, Domaine Du Coquerel.

Normandy’s terroir is incredibly diverse, with its three regions of Calvados, Pays d’Auge and Domfrontais producing more than 300 types of apples and pears allowed for Calvados production. Four types of apples are allowed by law—bitter, bitter-sweet, sweet, and acidic—and Coquerel masterfully blends apples and pears from 40 different types for its production.

Coquerel’s diverse portfolio includes a core line including an Eaux-de-vie Brandy as well as signature blends with designations of VS, VSOP and XO. The Grands Calvados range showcases a selection of the finest eaux-de-vie in blends from single casks aged 10-, 24-, and 30-years as well as outstanding vintages like 1956, 1972, and 1973. These are unparalleled spirits and well worth seeking out.

Neuhaus spearheaded the launch of the innovative Cask Finish Collection range in 2014. He says of the line, “It’s a range where we work on experimentation and different finishes to offer calvados which are very ‘gourmand,’ easy to enjoy and diverse in terms of taste.” Neuhaus calls the collection’s Fine Pale “a bartender’s best friend.” This calvados is aged two to three years and has been finished in ex-cider barrels. “It has a great, intense, fresh nose of cider apples and a brut cider, apple, floral and long taste,” he says. “We have intentionally let this Calvados be 43% ABV so it can really stand out in a cocktail.”

Sustainability is a natural part of growing apples for Coquerel. Neuhaus says that “different phenomenon brought together make calvados the most sustainable spirits in the world.”

For starters, apple trees are the epitome of slow and steady wins the race with a blossom time of one to two months and harvest time of up to four months from September to December. Because of their long growing season, apple trees capture the most CO2 of any fruit tree. In addition, fauna plays its part with bees returning each year to pollinate the trees and cows and sheep eating the early dropped apples and grass, providing natural fertilizer.

As for why calvados is gaining popularity among bartenders, Neuhaus says, “Because it is true spirit, no lies, no bullshit, a true representation of a terroir. The liquid is very versatile,” he continues. “An amazing pricing for value and you can drink and taste crazy things for peanuts.”

For cocktails, he recommends trying calvados in classics like an Old Fashioned, Sazerac, Vieux Carré, White Negroni or just keep it simple. Calvados and tonic makes for an easy apple-forward variation on an old favorite. What better way to introduce newcomers to calvados?

the story of any great spirit starts with the ingredients. In the case of Normandy’s signature spirit, calvados, it is the humble apple.

“ it is true spirit , no lies , no bullshit , a true representation of a terroir . the liquid is very versatile . an amazing pricing for value and you can drink and taste crazy things for peanuts .”

- P ierre M artin n euhaus

THE LOCALS CRAFTING COCKTAILS

Luxury mixing with Tequila Komos

TRUE AGAVE AFICIONADOS HAVE PROPELLED THE TEQUILA CATEGORY TO NEW HEIGHTS. SO, WHAT DEFINES THE NEXT GENERATION OF PREMIUM TEQUILA COCKTAILS? WE ASK BARTENDERS WORKING IN HIGH-END BARS TO SHARE THEIR ULTRA-LUXURY CONCOCTIONS MADE USING TEQUILA KOMOS.

TEQUILA KOMOS IS LEADING THE WAY IN REDEFINING ULTRA-LUXURY TEQUILA COCKTAILS. BEAUTIFULLY BOTTLED IN MODERN-STYLED PORCELAIN AND MATCHED ONLY BY THE EXQUISITE LIQUID INSIDE, KOMOS IS AVAILABLE IN THREE EXPRESSIONS, AÑEJO CRISTALINO, REPOSADO ROSA, AND EXTRA AÑEJO, AND MADE USING PERFECTLY RIPE AGAVE THAT IS RESTED IN FRENCH OAK WINE BARRELS FOR INCREDIBLE SMOOTHNESS.

Tia Barrett of Chicago’s Bar Esmé uses Tequila Komos in her Rosa Refresher cocktail. “This cocktail is likened to a Paloma meets an Aperol Spritz with Komos,” she says.

Miami mixologist Dylan Coffin’s Tuluminatti cocktail highlights Komos Añejo Cristalino. “It’s always exciting to see how cocktails made with ultrapremium products bring a total difference in the experience we’d like to obtain at Lique Miami,” a high-end bar with a cocktail menu that is heavy on its luxury spirits and champagne emphasis.

Rosa Refresher

INGREDIENTS

1 ½ oz. Komos Reposado Rosa

¾ oz. Campari

½ oz St-Germain

½ oz. Grand Marnier

½ oz. lime juice

Elderflower tonic (to top)

PREPARATION

Combine ingredients in a shaker and shake, strain and pour over fresh ice in rocks glass. Top with elderflower tonic.

Tuluminatti

INGREDIENTS

2 oz. Komos Añejo Cristalino

1 ½ oz. lime juice

Grapefruit soda

Jalapeno

PREPARATION

Black salt rim a highball glass. Combine ingredients over ice. Stir. Garnish with blackberry and raspberry on stick.

THE LOCALS CRAFTING COCKTAILS

Bartender Kyle Marvé of The Fleur Room in West Hollywood, California, creates his Komorita cocktail combining pink Himalayan salt and prickly pear puree with Tequila Komos. “Tequila Komos provides a complex base for tequila-based cocktails,” he says. “The Reposado Rosa is an excellent foundation for classic tequila cocktails such as the Margarita and Paloma. The red wine barrel component adds tasting levels that other reposados lack. And the ruby color is a visual pleaser.”

Atlanta, Georgia mixologist Colten Murray of L.O.A uses Komos Reposado Rosa to create his Heming’s Way cocktail. “Nothing inspires a great cocktail more than great ingredients,” he shares. “Tequila Komos invokes craftsmanship, creativity, and joy. The bottles are eye catching on the backbar and are easy to handle from a mixologist’s perspective. Every time we pick up a bottle our clientele knows it’s going to be special. And it always is!”

Komorita

INGREDIENTS

2 oz. Komos Reposado Rosa

¾ oz. lime juice

½ oz. Cointreau

¾ oz prickly pear nectar/syrup

Hibiscus salt rim

PREPARATION

Rim glass with hibiscus salt. Combine all ingredients into shaker with ice. Strain over a coupe glass. Garnish with lime wheel.

Heming's Way

INGREDIENTS

2 oz. Komos Reposado Rosa

1 oz. lime juice

¾ oz. grapefruit juice

¾ oz. simple syrup

¾ oz. Luxardo Maraschino Liqueur

1 barspoon [Neta] Mezcal

Grapefruit Peel

PREPARATION

Hemingway Daiquiri blended with a Margarita served up and a bit salty. Barspoon of salty mezcal to amplify the berry components found in Komos Rosa. Grapefruit juice and Luxardo Maraschino combine for a bittersweet finish.

C aribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, Alc. 13.75% by Vol. (27.5 Proof), ©2022 Midwest Custom Bottling, Pewaukee, WI. All Rights Reserved.

The Finer Side of Life

PREISS IMPORTS DIVERSIFIED BRANDY PORTFOLIO

forerunner in the craft cocktail revolution. From the day of its inception, the company grew exponentially. So much so that by 2008, it represented 33 suppliers from Europe and Australasia and accumulated millions of dollars in sales of specialty spirits. Today, the thirdgeneration enterprise continues to excel by importing and marketing global spirits, wines, and culinary specialties. Co-founder Nikki Preiss has played a role in the success, bringing her specialty spirits expertise and culinary passion to the table daily. The primary vision of father-daughter-run Preiss Imports is to create an exceptional portfolio that embodies the fusion of spirits, wine, and culinary arts.

Within that portfolio exists a line of diverse, international brandies guaranteed to amplify any experience. When asked what makes these spirits extraordinary, founder Henry Preiss shares, “Our goal at Preiss Imports is to source brands of exceptional character from passionate producers. To that end, we have a diversified portfolio of brandy. That means sourcing brandy not just from grapes, what most people might expect, but also from fruits and various regions. Currently, Austria, France, Italy, Peru, and Switzerland.”

As distributors increasingly show a profound interest in fruit distillates, Armagnac, and the entire brandy category, there has been no better time for Preiss to shine.

Preiss Imports uncovers the vast potential within the Brandy segment by seeking out the highest quality and greatest variety. Checking off both boxes is upcoming addition, a Charentais-style Italian brandy ranging from ten to over 30 years old. Preiss expects to acquire more Armagnac from Single Estates, custom Cognacs, and possibly some vintage Calvados.

foresee. Unfazed by this adversity, Preiss Imports vows to continue to work hard and show the industry and its bartenders how its multi-dimensional range of brandies can add additional excitement to beverage programs. With the utmost confidence, they see nothing but a bright future for the brandy category.

According to Henry Preiss, creating concoctions with brandy should be a standard for mixologists. “It is hard to imagine a bartender not wanting to use brandy in their creations. We often see bartenders using a product like our Pisco Brandy and working in a Mezcal and having it make a smooth, round, and flavor-packed drink. The same can be said for the many fruit brandies we have and the rich and flavorful cocktails that are created using these brandies.”

Rightfully dubbing themselves “The Spirits of The World,” Preiss cultivates a new perspective and appreciation for the finer artisanal side of life.

Fassbind cask maker at work in the distillery around 1950

The romantic notion of Whiskey Making

By Terri Marshall

Celina Perez, head distiller at New York's Great Jones distillery, pays homage to whiskey culture, past and present

For Celina Perez, working in distilleries was a natural progression of having worked in the food and service industry in New York City. She started her career behind the bar, and at the same time, she was a cheesemonger, who dabbled in bread, then beer, and finally whiskey. Today, Celina is the head distiller at Great Jones Distillery. “I have had the unique opportunity to grow my passion for spirits by working to make rum, liqueurs, and whiskey over the past eleven years,” she shares. “I have always loved whiskey, and truly, the rest is history.”

Located at 686 Broadway in the NoHo neighborhood of Manhattan, Great Jones draws inspiration from the

city’s spirit of innovation, energy, and hustle. “There’s a profound juxtaposition between the energy of New York City—the hustle and bustle right outside our doors—and the romantic notion of whiskeymaking happening inside,” Celina says. “We’re very proud to be the first whiskey distillery in Manhattan since Prohibition and pay homage to the rich culture of Prohibition-era New York and a celebration of whiskey—past and present.”

Great Jones Straight Bourbon is crafted from ingredients grown in the legendary Black Dirt region of Warwick Valley, New York. Once the site of a prehistoric lake, the soil is renowned for its nutrient-

rich content, which imbues a distinctive spice in Great Jones’ whiskeys. “Our 100% corn, barley, and rye are mashed and cut with Catskill Mountain water to create a uniquely New York spirit,” Celina says.

Great Jones pushes the boundaries of great whiskeymaking. “New York City is always changing and evolving, and we are so lucky to be able to develop new and exciting whiskey releases in the center of the greatest city in the world,” Celina shares. “I’m working on some exciting New York Malts, a cherrysmoked Rye, a coffee malt Bourbon, and unique barrel finishes.”

Celina recognizes the importance of diversity and inclusion. “Today’s consumers are looking to learn about and be inspired by brands that reflect their values which matches my ethos. We all know that

the world of spirits and distilling can be one-sided, so I have built my team to reflect the diversity of New York City.”

When Celina first started in the industry, women in distilling were exceedingly rare. Now, many of her friends are female distillers and industry pillars. “It’s inspiring to see that ten years later some of the most important and respected leaders in the spirits industry are women,” she says. “It’s a true testament to our hard work and expertise.”

For women considering entering the spirits industry, Celina offers this advice. “Follow your passion. Don’t be intimidated by the labor-intensive requirements of distilling. You can learn to lift a 50lb bag of corn, but no one can teach you to love whiskey.” In essence: Go for it!

BARTENDERS SOCIETY

Cocktail Competition

The Bartenders Society Cocktail Competition brought together bartenders from across the nation to compete for the title of Best Bartender using any Saint James Rhum and any Maire Brizard expression in their cocktail. Each cocktail entry was required to reflect the bartenders’ vision of current trends happening in the cocktail world today.

Out of hundreds of entries and dozens of finalists, the competition came down to two finalists, one from the East Coast and one from the West Coast. Both finalist bartenders traveled to Paris, France, to participate in the Global Finals and have a chance to win an all-expense paid trip to the stunning island of Martinique.

Here is West Coast finalist, Mariangela Urquizo and East Coast finalist, Lance Bowman’s skillfully made cocktail entries inspired by visions of the latest cocktail trends.

SACRE VERTE INGREDIENTS

2 oz. Saint James Paille Rhum

½ oz. Marie Brizard Falernumfennel pollen infusion*

8 dashes citric acid solution

8 dashes malic acid solution

9 well sized cilantro leaves Three cilantro oil drops** and a small fennel pollen rim (for garnish)

PREPARATION

Shake with ice, double strain in a Nick and Nora glass, garnish with fennel pollen on small section of glassware rim, a little goes a long way, and/or with three cilantro oil drops.

*Marie Brizard Falernum-fennel pollen infusion: 2 oz Marie Brizard Falernum for 31 grams of fennel pollen. Let sit for a day. Because fennel pollen is very flavorful, potent, and can be expensive, you just want a light touch on the liqueur. I made the amount based on serving ratio, but you can scale up for this depending on serving amounts.

THE SACRE VERTE is an easy-to-make drink with little waste; the olive oil is made from the cilantro incorporated into the drink. One has uses for the items in this cocktail that would otherwise not be as shelf stable as other ingredients. The ingredients, of course, having a longer life expectancy and better control for flavor are citric and malic acid solution. Each ingredient targets under four steps to make and short time infusions (Marie Brizard falernum with fennel pollen). This cocktail’s elements are something easy to produce at a bar with little staff or for the home bartender who needs to order a few ingredients they can use for home cooking too. The flavor is complex, delicate, and elevated. Yet its simplicity allows anyone to make and enjoy the Sacre Verte (sacred green)!

**Cilantro oil: Mainly just an optional garnish for an extra nose of cilantro on a delicate drink. But this oil can be stored in a dropper and used for other applications such as soups, in bigger production dressings, etc. Liquify in blender, 2 cups packed cilantro and ½ cup olive oil filter strain all large particles out to get the blended oil.

Mariangela Urquizo SACRE VERTE

THE LOCALS COMPETITION

SENSE MEMORY INGREDIENTS

1¾ oz Saint James Cellar Reserve

½ oz Marie Brizard Banana

¾ oz Light Smoky Earl Grey

Orange Oleo Syrup*

1 barspoon Truffle Maple Syrup

3 dashes Bitter Truth Bogarts Bitters

1 dash Bittermen’s Mole Bitters

5 drops 10% Acid Solution** Toasted marshmallow dusted with graham cracker and Abuelita cocoa (for garnish)

PREPARATION

IN CREATING MY COCKTAIL SENSE MEMORY, a big part of it is just that, using a familiar aspect, like a smell, to instantly take someone to a happy place, such as a toasted marshmallow. I know very few people who wouldn’t find the smell of a perfectly toasted marshmallow transportive, many people have lasting memories that are associated with it, which helps set up the experience, both visually and aromatically, which hold massive value as those make their impression before our first taste and imbues a serious drink with some much-needed whimsy.

A cocktail trend I’ve utilized for over a decade and have even written entire menus around, which is the use of tea in cocktails. Tea offers us a huge flavor library to pull from and can be manipulated in many ways, with different extraction techniques able to make the same tea present differently in different applications. In this case, I did a high-volume extended extraction to draw out some tea tannins that make a lasting impact on the mouthfeel of the drink. And the tea used is also meant to complement the marshmallow: a lovely blend of smoky earl grey makes another tie-in to those campfire memories that are part of the toasted marshmallow experience but elevated and twisted a bit with the beautiful bergamot-tinged notes that are a hallmark of earl grey.

The rhum I chose to showcase, which is the key driver in the cocktail is Rhum Saint James exquisite Cellar Reserve. It’s been a piece of my back bar and my menu for nearly a year, highlighting a standout single batch from the huge stores of aged rhum held in the Saint James warehouses in Sainte Marie. It makes the drink definitively not just a rhum cocktail but a Saint James cocktail, showcasing the pride and passion of Sainte Marie.

Before making the cocktail burn some palo santo to help set the tone for the experience. Place a 2×2 tempered ice cube in a double Old-Fashioned glass, build ingredients in glass and stir 15 seconds to chill, no additional dilution is needed as the light syrup provides the main dilution component. Toast a skewered marshmallow and dust with crushed graham cracker and Abuelita cocoa powder, place over rim of glass. Serve on a leather cocktail coaster. Side Serve with a cup of tea (same as used in syrup production) sweetened with ½ oz. of the tea syrup to 4 oz. tea.

*Light Smoked Earl Grey Orange Oleo Syrup: In a bag combine 350 grams orange peel and 1 liter of sugar, vacuum seal and store in refrigerator for at least 48 hours. Brew 2 liters of smoked earl grey tea (I used rare tea cellars Smoky Regal Earl Grey, if necessary you can use a 50/50 blend of high quality lapsang suchong and earl grey, but the specific tea yields the best results) by steeping 30 grams tea in 2.25 liters of 180 degree water for 8 minutes, strain tea, and add hot water to return to 2 liters of volume if needed, add sugar and peels stirring to dissolve, fine strain final product through a fine strainer and paper filter.

**10% Acid Solution: Combine 1 liter water, 60 grams citric acid and 40 grams malic acid, stir to dissolve.

Lance Bowman SENSE MEMORY

MIX IT UP CELEBRITY SIPS

THE WHITE LOTUS IS AN AMERICAN DARK COMEDY-DRAMA SERIES WRITTEN AND DIRECTED BY MIKE WHITE FOR HBO. IT FOLLOWS THE GUESTS AND EMPLOYEES OF THE FICTIONAL RESORT CHAIN WHOSE STAY IS AFFECTED BY THEIR VARIOUS PSYCHOSOCIAL DYSFUNCTIONS IN A WHODUNNIT MURDER MYSTERY. THE FIRST SEASON IS SET IN HAWAII, AND THE SECOND IN SICILY. ASKED TO DESCRIBE THE SECOND SEASON OF THE WHITE LOTUS, MIKE WHITE LIKENED IT TO “A BEDROOM FARCE WITH TEETH.” HERE’S WHAT THIS STELLAR CAST LIKES TO DRINK.

MEGHANN FAHY

Theo James plays Cameron Sullivan, a wildly successful businessman from a wealthy family traveling with his wife, Daphne, his college roommate, Ethan, and his wife, Harper. During an interview with InStyle, James says a Vodka Martini with a twist is his go-to cocktail.

Meghann Fahy plays the blissfully aware Daphne Sullivan, a stay-at-home mom visiting Italy with her philandering husband, Cameron. With an Aperol Spritz in hand, this ignorance-is-bliss babe knows how to

JENNIFER COOLIDGE

Winning several awards for her performance, Jennifer Coolidge plays Tanya McQuoidHunt, a wealthy but unstable woman traveling with her husband Greg (Jon Gries) and assistant Portia (Haley Lu Richardson). While shooting in Sicily, Jennifer says of the vineyards in the nearby area, “It’s not like I’m plugging these companies. I do not know them. And, you know, I wish I had because I’d like to own part of their business. I think Sicilian wine will catch on. The world will realize this.”

MICHAEL IMPERIOLI

Michael Imperioli plays Dominic Di Grasso, a Hollywood producer visiting Sicily with his elderly father, Bert (F. Murray Abraham), and post-college son, Albie (Adam DiMarco), to explore their ancestral roots. He can be seen sipping 1800 Tequila in one of their commercials!

HALEY LU RICHARDSON

Aubrey Plaza plays Harper Spiller, an edgy, new money lawyer who plays into the humorous aspects of her dark side, showing vulnerability while projecting strength. She reveals that this character is probably the closest to her true personality. When asked about her favorite drink, she answers, “Alcohol. Tequila?”

Haley Lu Richardson plays Portia, a small-town girl and recent college graduate traveling with her boss, Tanya. During a recent interview Haley says she loves to sip on wine with her best friend while watching The Bachelor!

ADVANCED MIXOLOGY DRINK IN HISTORY

TUXEDO

The Martini riff that makes a fashion statement

By Lanee Lee

Martinis have certainly seen a comeback. The classic cocktail, or a nod to it, appears on almost every respectable bar menu from New York City to New Delhi. Food & Wine magazine recently published a stunning full-color spread on the best Martinis in the United States, calling it “America’s most iconic cocktail and undeniably the “It” drink of 2022.” So, in the spirit of ‘everything old is new again’ Martini trends, look no further than the Tuxedo.

It first appeared in print in Harry Johnson’s 1900 Bartender’s Manual. It called for equal parts of Old Tom gin (typically a sweeter, less botanical-forward gin) and dry vermouth with a dash of absinthe, Maraschino, and three dashes of orange bitters. It’s garnished with a cherry and squeezed lemon peel on top.

The drink’s origins are credited to the Tuxedo Club, an exclusive private club founded in 1886 in Tuxedo Park, a bedroom community of New York City. And the name ‘tuxedo’ was inspired by the word “tucesto” which translates to “crooked river” from the Lenape language, a local Native American tribe. The club is also credited with the namesake of the tuxedo jacket. Legend has it a guest wore this new black-tie dinner attire—designed by the Prince of Wales’ (Edward VII) very own tailor from Savile Row in London—to the club. Gentlemen members and probably their

TUXEDO COCKTAIL

INGREDIENTS

1 oz. Old Tom gin

1 oz. dry vermouth

1 tsp. absinthe

1 tsp. Maraschino liqueur

2 dashes orange bitters

PREPARATION

Stir with ice and strain into chilled cocktail glass. Add cherry and lemon peel for garnish.

wives, too, went wild for the style and commissioned duplicates of the fashion. Subsequently, the short smoking jacket with the tails chopped off became the de rigueur dress code of the Tuxedo Club.

Like creative tuxedo interpretations modeled on the red carpet by Hollywood’s A-listers, the Tuxedo cocktail also has many variations, such as Tuxedo number one, two, three, and four. Here’s the breakdown:

Tuxedo Cocktail No. 1 - No, this isn’t the original, as you would assume, but a slight twist on the abovementioned ingredients. This recipe first appeared in the legendary barkeep Harry Craddock’s Savoy Cocktail Book in 1930. It’s a blend of dry gin— Old Tom had gone out of fashion at this point—dry vermouth and absinthe. Garnishes remain the same as the OG, but orange bitters or Maraschino are axed.

Tuxedo Cocktail No. 2 - Also making its debut in print in the Savoy Cocktail Book, Tuxedo No. 2 calls for dry gin, and other ingredients remain the same—except there are only two dashes of orange bitters, not three. Ah, semantics.

Tuxedo Cocktail No. 3 - This riff includes a surprise ingredient: a dash of sherry, a Spanish-fortified wine. And Old Tom gin is back, but the gin-vermouth ratios change from equal parts to ¾ gin to ½ vermouth. Also, orange bitters and absinthe get the curtain in No. 3.

Tuxedo Cocktail No. 4 - This version is even heavier on the sherry. It’s mixes two parts dry gin, one part sherry, and a dash of orange bitters. In vintage cocktail books, it goes by the name of Tusseto, perhaps a misspelling of the original indigenous word ‘tucesto’. It first appeared in print in the 1913 Straub’s Manual of Mixed Drinks

Whichever version suits you (pun intended), the Tuxedo is a well-balanced, yet exotic, sipper to shake up your regular gin Martini ritual.

ELEVATE

THE CHILLED 100 AMBASSADOR PROGRAM IS comprised of top bartenders who lead the industry in talent, skill, and expertise centered around the craft of creating amazing cocktails.

Our high-profile team of working bartenders strive to learn more about the brands they work with and serve. They seek every opportunity to become well-educated and versed in spirits to carry on as industry influencers affecting all aspects of drinks culture. The Chilled 100 group has grown to over 800 bartender members working in 40 high-volume markets across the U.S.

Chilled 100 Elevate is an upscale bartender event designed for The Chilled 100 Bartenders to elevate educational experiences currently taking place in the spirits industry. Bartender enrichment is the main goal by way of brand education, including distillery tours, tastings, immersive dinners, and specialized seminars expanding working knowledge.

The first annual Chilled 100 Elevate, 2023, took place in Louisville, Kentucky hosting 70 bartenders from various markets across the United States. Check out some the immersive and educational experiences Chilled 100 Elevate has to offer.

Photos by Heather Dolen

SPECIAL SECTION CHILLED 100 ELEVATE

EDUCATIONAL SEMINARS

AT ITS CORE, CHILLED 100 ELEVATE FOLLOWS THE IMPORTANCE OF PROFESSIONAL DEVELOPMENT AND EDUCATIONAL ADVANCEMENT FOR BARTENDERS. HERE ARE SOME OF THE AMAZING SEMINARS THE CHILLED 100 BARTENDERS HAD THE OPPORTUNITY TO ATTEND.

“As a bartender, you are your own brand,” explained Natalie Migliarini, founder of Beautiful Booze. “And if you want to become a brand ambassador, you have to be at least half famous on social media.” Migliarini and James Stevenson of Little Lane Media are social media and content development specialists who spoke at the Chilled 100 Elevate event to offer information and advice to bartenders hoping to enhance their social media efforts. While the seminar mainly focused on Instagram accounts, the presenters also answered questions from the audience about other platforms and the headaches of constant algorithm changes.

MENTAL HEALTH

GREY GOOSE SENSORY LAB

The Grey Goose Sensory Lab seminar gave bartenders an interactive, hands (and nose)-on demonstration of just how important the senses are. The seminar was presented by Jaymee Mandeville, Director of Education, TEAM Enterprises, Susie Stiers, Beverage Developer at Bacardi Martini, and Grey Goose Vodka Senior Brand Ambassador Marie Piraino.

Participants started by holding their noses and tasting jellybeans, it was difficult to identify the specific flavor until they unplugged their noses and could smell the cherry essence. The group then put blue dye on their tongues and placed a small cutout circle on the surface. Counting the number of bumps, or taste receptors, that were located within the inner circle determined if they were super tasters (a lot of bumps), average tasters or non-tasters. Not surprisingly, those who were super tasters did better than those who were not; after mixing water into five separate cups that held a second substance, participants were asked to identify whether each substance was sweet, sour, bitter, salty, or savory (umami).

CHINOLA: A PASSION FOR SUSTAINABILITY

CHILLED 100 bartenders were treated to sips of the divinely delicious Chinola Passion Fruit Liqueur while learning about the sustainability behind the brand from Chair and co-founder Andrew Merinoff. Sharing the story behind the brand, Andrew emphasized the importance of sustainability—not just from the vantage point of developing the liqueur, but also for residents of the community where Chinola produces the brand. Bartenders in attendance shared their experiences incorporating the Chinola Passion Fruit Liqueur into the cocktails they create for their bars.

SOCIAL MEDIA

Everyone these days uses social media, including bartenders who use it to promote themselves and the places they work. Creating good, consistent content and engaging with the audience is the easiest way to reach a global audience and may even help you move forward in your career.

Being a bartender can be stressful, whether it’s working long, late hours, dealing with demanding customers or acting as counselors to your clientele while crafting the perfect cocktail. Self-care isn’t usually on top of the list, which can mean that your mental health can suffer if you don’t make yourself a priority. “You can’t help anyone if you can’t help yourself,” summed up Karla Green during the Mental Health Seminar. The seminar, led by Ashley Mac, program director of Baltimore’s iheardyou. org chapter, focused on things that bartenders can do for themselves and for their customers to promote positive mental health. The seminar included panelists Karla Green, a Louisville bartender and cleric-intraining; Chicago bartender Jeremy Barrett, Florida-based mixologist and wellness advocate Angela Dugan, and Tara Gillum, owner of Steiner’s Speakeasy in Ohio. The panel offered several suggestions on how to safeguard one’s mental health, from the physical—getting enough sleep, making time for doctors’ appointments, meditating, and practicing stretching and breathing exercises—to creating a safe space where both bartenders and customers can thrive.

WHEN TRADITIONS ARE KEPT, LEGACIES ARE BORN

Every bottle of El Mayor® Tequila begins in the rocky lowlands of Jalisco, where our skilled jimadors hand-select only the finest blue agave. It is a process our family has refined over four generations. And while it offers no efficiencies of time or labor, it creates the remarkably smooth tequila that has become our legacy.

SPECIAL SECTION CHILLED 100 ELEVATE

THE SCIENCE BEHIND NEAT GLASS

For George Manska, Chief of Research and Development for Arsilica, Inc. glass design is all about the science of nosing, tasting, and evaluating spirits. And to properly do any of those things, you need a glass designed to enhance the experience. In the NEAT Glass seminar, George debunked longtime myths of tasting practices starting with the tongue map lie. “There’s no advantage to delivering a beverage to specific tongue areas,” says George. “Manufacturers tout the invalid tongue map to sell glassware in an industry that ignores science.”

George also pointed out that flavor is mostly aroma. Flavor equals 90% aroma, 5% taste and 5% mouth-feel. “We don’t taste raspberries, we smell raspberries, taste sweet and mouthfeel fuzzy, acidic raspberry,” he explains. “Those experiences reach the brain giving us the aha moment when we realize it’s raspberries.” NEAT Glass used science to build a better glass, changing the way the world tastes spirits.

KEEPER’S HEART BLENDING

For many bartenders, creating new drinks is a favorite pastime. But when you get to create your own whiskey blend coached by worldrenowned Master Distiller Brian

Nation, it is truly a memorable experience. Chilled 100 bartenders got this opportunity during the Keeper’s Heart Blending Seminar. To try their hand at creating a new whiskey, participants were given three components and a measuring cylinder and let loose to see if they could make something as unique as Keeper’s Heart. The seminar ended with Nation offering an Irish toast, topping off a fun and informative hour. “May the roofs around you never fall in, and the friends around you never fall out.” Sláinte!

REAL INFUSED EXOTICS FLAVORS

Dr. Isalde Aubuchon, Food Scientist specializing in fruits and vegetables who works with the owners of REAL Exotic Infusion flavors. Dr. Aubuchon personally travels the world to find the best fruit, not the variety. Methodically, Dr. Aubuchon took participants through tasting mango from different parts of the world (India, Mexico, and Florida) pointing out differences and contrast in flavors and textures.

FORD MEDIA LAB

During the Ford’s Cocktail Photography seminar, bartenders walked through strategies and techniques to taking professionallooking cocktail images. Led by Rachel and Kyle Ford of Ford Media

Lab, the seminar was a hands-on practical approach to taking Instaworthy pictures. Rachel is an art director and Kyle a commercial photographer, both are awardwinning mixologists. Their company, Ford Media Lab, has been hired by brands from Absolute to Tanqueray for ads in publications such as Bloomberg, Forbes, and Town & Country.

THE THREE-TIER SYSTEM AND BAR OWNERSHIP

Picture being in a room with people who have worked in all facets of the three-tier system and being able to ask them anything. At ELEVATE, panels were compiled of industry professionals ready to answer any question and offer guidance to others who may want to explore another option within the industry. This panel included Emma Alexander, Managing Consultant and CEO of EHA Consultants, John Propelec Owner of Culinary Investments, Nicole Cooke Founder of VodkaGirlATX, Leah Dufresne of Cocktails and Grace, Bartender at Spiegelworld Entertainment and Beverage Consultant, Ohio Crawford GM of Backyard on Broadway and Bartender at Esquire Tavern, and Angela Dugan of Kapow Noodle Bar (Boca Raton & WPB) Penelope (Boca Raton, FL) known as “The Creator of Things.”

SPONSORED EVENTS

THE PURPOSE OF CHILLED 100 ELEVATE IS TO ADVANCE INDUSTRY EVENTS TO THE NEXT LEVEL. PARTICIPATING BRANDS OUTDID THE NORM BY HOSTING OUR CHILLED 100 BARTENDERS AT TOPNOTCH, HIGH-END IMMERSIVE EDUCATIONAL TASTING EXPERIENCES.

CASA DEL SOL WELCOME RECEPTION

Chilled 100 ELEVATE bartenders gathered and stayed at Kentucky’s Seelbach Hilton Hotel in downtown Louisville. The 76 participants attended the opening reception at Seelbach's Rathskeller hosted by Casa Del Sol tequila. Welcome cocktails were served, including the Espressol Martini and Spicy Sol. Master Distiller Carmen Gonzalez and Artesana Tequilara Mariana Padilla spoke with the Chilled 100 bartenders about sustainability and standards that define this womenpowered spirit.

SMOOTHIES BY PERFECT PUREE OF NAPA VALLEY

Each morning bartenders were greeted with a healthy start to their day, provided by Michele Lex and The Perfect Puree of Napa Valley, offering an assortment of smoothie recipes made with various purees and healthy ingredients.

MIDDAY PICK ME UP WITH VAN GOGH VODKA

Van Gogh Vodka hosted the entire bartender group with an Espresso Martini cocktail made with its Van Gogh Double Espresso Vodka.

KOMOS TEQUILA LUNCHEON AT WILTSHIRE ON MARKET

Led by Ria Soler, Director of Education and Advocacy for Komos, who walked The Chilled 100 Bartenders through the history of Komos and its selection of tequilas, provided samples for each one individually, and crafted each into unique cocktails which were paired with delectable lunch and decadent desserts.

RON COLON AT LA BODEGUITA DE MIMA

375 Park Avenue Spirits spoke of the company’s mission while offering the Chilled 100 Bartenders a Strawberry Basil Lassi cocktail. The rooftop restaurant in downtown Louisville provided creative American fare with a surprise eclectic approach to modern cuisine.

BROKEN SHED AT WILLSHIRE ON MARKET

Yes, Kentucky is Bourbon Country, but vodka took the spotlight at this delightful event. Held at Wiltshire on Market in Louisville’s hip, affluent East Market District known as NuLu, the venue evoked the feel of a dinner party with friends. Attendees gathered around the sitting area by the fireplace to start the evening with tasty bites like charcuterie boards served with Broken Shed Martinis.

GLENFIDDICH AT LIQUOR LAB

BROKEN SHED VODKA, KEEPER’S HEART, AND CHINOLA HAPPY HOURS

Throughout ELEVATE, sponsored brands kept the education portion flowing with offerings of signature original cocktails made with sponsoring brands spirits and premium ingredients. The Chilled 100 bartenders were grateful to taste and talk with participating brand ambassadors.

La Bodeguita de Mima, the Cuban restaurant and rum bar, was an incredible setting to enjoy Mojitos, Café con Leche Martinis, Old Fashioneds, and more, accompanied by amazing entrees of Chef Fernando Martinez and Chef Yaniel Martinez. The tasting included signature cocktails featuring Ron Colón Salvadoreño Blue Label 111 High Proof Rum. “This product is made by bartenders for bartenders,” said U.S. Brand Distributor Katy Wallace.

375 PARK AVENUE SPIRITS AT 8UP

Casual conversations and apps at 8Up Elevated Drinkery & Kitchen. Koray Ozdemir, U.S. Portfolio Ambassador,

Cask to Cocktail dinner presented by Glenfiddich at the Liquor Lab—a state-of-the-art laboratory-style seating that is both edgy and inviting. The Lab is the perfect setting for an intimate and educational evening of cocktails and food pairings. Freddie Sarkis from The Liquor Lab and Joseph Michalek, Brand Ambassador for Glenfiddich, hosted the evening beautifully from start to finish.

SPECIAL SECTION CHILLED 100 ELEVATE

E11EVEN VODKA LUNCHEON AT THE LOUISVILLE THOROUGHBRED SOCIETY

More than 30 local bartenders attended the lunch at the Louisville Thoroughbred Society, a private, members-only social club. Set in an elegant, airy dining room featuring horse-themed décor, the space was the perfect place for the crowd to “taste the Miami spirit” as Josue Gonzales of Unfiltered Hospitality introduced the all-natural, gluten-, carb-, and sugar-free, ultra-premium spirit made in South Florida.

GREY GOOSE AT VARANESE

A very fortunate group of Chilled 100 Bartenders dined with Grey Goose Vodka Ambassadors Jaymee Mandeville and Marie Piraino at Varanese, the extraordinary culinary endeavor of Chef John Varanese. The evening began with an aperitif cocktail, the Le Grand Fizz, which combines Grey Goose Vodka with soft, floral elderflower and refreshing lime served in a champagne flute. The refreshing cocktail paired idyllically with the array of pre-dinner light bites presented.

375 PARK AVENUE AT NORTH OF BOURBON

The perfect setting for Chilled 100 bartenders to taste cocktails made with Scapegrace Black Gin and Cutty Sark Prohibition Edition Blended Scotch Whisky at a dinner hosted by 375 Park Avenue Spirits. The warm and inviting setting, impeccable service, and Chef Lawrence Weeks’ delicious New Orleans-influenced southern food, made it an evening to remember. The event was hosted by Koray Ozdemir, U.S. Portfolio Ambassador, 375 Park Avenue Spirits and Matthew Argenti, USA Brand Director, Scapegrace Distilling Co., and highlighted the world’s first all-natural black gin.

DEWAR’S AT SWIZZLE

Beautifully situated 25 floors atop The Galt House Hotel, with panoramic and the most picturesque views of the city provided by a twin rotating floor was the venue for Dewar’s Scotch Whisky tasting dinner led by Adam Derza. Dewar’s hosted the Chilled 100 Bartenders during a super elegant, retro-style supper club dinner paired with newly launched whisky expressions for an

exclusive evening. Adam took the time to visit each table and educate bartenders during a guided tasting of Dewar’s latest releases.

ANGEL’S ENVY AT WATCH HILL PROPER

Joe Kissel, who holds the title of Guardian and Ambassador, shared Angels Envy with the Chilled 100 bartenders. After sipping bourbon while listening to the history of the whiskey, dinner began with a Spiked Cider Autumn Log Cocktail while the evening finale offer was a special bottle enclosed in an engraved box, holding a 119-proof bourbon produced in 2022, the most prestigious batch ever made.

DOUGH BALL WHISKEY AND REAL INFUSED EXOTICS HAPPY HOUR

Wrapping up this year’s ELEVATE at META, a swanky cool bar owned by Chilled 100 member Jeremy Johnson who served Dough Ball Whiskey neat and Real Infused Exotics cocktails to our Chilled 100 bartenders as a fantastic close to a spectacular event.

SPECIAL SECTION CHILLED 100 ELEVATE

DISTILLERY TOURS

CHILLED 100 BARTENDERS SHARED IN ELEVATED, EXCLUSIVE, AND EVEN INAUGURAL DISTILLERY TOURS DURING THIS YEAR’S ELEVATE EVENT

HEAVEN’S DOOR: A PREVIEW OF THINGS TO COME

FOUR ROSES DISTILLERY TOUR

From serving as a medicine during Prohibition to a U.S. export that could only be found in Japan and Europe for years, Four Roses Bourbon has played an intriguing role in the nation’s distilling history. Members of the Chilled 100 learned about the bourbon’s unique story while taking part in the Four Roses Distillery Tour. While more than one million people visit the Four Roses facility annually, Chilled 100 bartenders got an inside look at this unique distillery, part of the Kentucky Bourbon Trail, and got to sample Small Batch, Single Barrel, and Small Batch Select bourbon while learning more about the Kentucky-based spirit from Master Distiller Brent Elliott.

BROWN-FORMAN COOPERAGE TOUR

Chilled 100 Bartenders had the opportunity to visit the BrownForman Cooperage on a private tour of the plant where they manufacture barrels. Rarely is the manufacturing plant opened to people because of safety concerns, so it was a tremendous honor to be led through the barrel-making process—on an exclusive tour through the entire process of what it takes to make a barrel. Brown-Forman Cooperage is now the creator of 1 in 4 barrels

made worldwide. Its environmental policies have resulted in a 99% sustainability record of the materials used to create the barrels.

It was a sneak peek behind Heaven’s Door while attending the inaugural chapel pop-up and distillery tour. Without ascending from earth, the door was opened at Six Mile Creek Distillery, which is currently being transformed to become the new hallowed ground for Bob Dylan’s brand, Heaven’s Door Whiskeys. Attendees for this exclusive reveal were treated to tastings of the brand’s original Bootleg Series, which includes Double Barrel Whiskey, Straight Bourbon Whiskey, and Straight Rye Whiskey. Brand Ambassador James Marshall Duich hosted the tastings in a rustic cabin perched on the banks of the Six Mile Creek.

OLD FORESTER AND ANGEL’S ENVY DISTILLERY TOURS

Chilled 100 ELEVATE ended with tours of some of Louisville’s historic Whiskey Row distilleries. The Chilled 100 Bartenders were guests during an exclusive tour of the Old Forester Distillery, followed by a VIP tasting. They also experienced Angel’s Envy Signature Tour learning about the bourbon distillation process firsthand, from start to finish, ending with tasting the latest Angel’s Envy Bourbon expressions.

Cinzano Prosecco D.O.C. ©2022 Campari America, New York, NY. Please enjoy responsibly. CAMPAIGN FINANCED ACCORDING TO EU REGULATION NO. 1308/2013

ADVANCED MIXOLOGY IN THE KNOW

125 Highball

INGREDIENTS

40 ml Speyburn 10-Year-Old

Speyside Single Malt

30 ml homemade apple cordial*

100 ml champagne, chilled 2 dashes of Angostura bitters

PREPARATION

Add Speyburn 10-Year-Old, cordial and bitters to a highball glass with good quality ice cubes and top with Champagne. Add two dashes of Angostura bitters to add complexity and complement the flavors. Garnish with an apple slice, or star anise. *Homemade apple cordial: dice 200g apples and cover in 200g caster sugar for 24hrs in a sealed kilner jar. Strain and lengthen with 200ml boiled water.

Toast to 125 YEARS!

By Joseph Luparello

SPEYBURN DISTILLERY produced its first drop of whisky in the stunning Speyside region of Scotland in 1897. The liquid came to life through the extensive efforts of founder John Hopkins and his devoted team. They all worked relentlessly through frigid winter days and nights with one goal—to fill their very first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Their grueling battle against adversity paid off on Christmas day when they finally sealed the first cask of Speyburn Whisky.

Over a century later, Speyburn continues using many of the same techniques and practices used back when it all started. The distillery embodies the generations of commitment, experience, and tradition that go into producing award-winning single malt scotch whisky.

To celebrate its milestone anniversary, the distillery has created a series of 1890s-inspired cocktails to raise a toast to 125 years of history and heritage.

Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose, and a Holland House, each nodding to the heyday in which the distillery was born, while showcasing Speyburn’s wonderful expressions.

An additional cocktail, the 125 Highball, has been created to add to the celebrations, made with Champagne, and is perfect for raising a toast to Speyburn’s milestone anniversary.

Speyburn’s award-winning core range includes Bradan Orach, 10-Year-Old, 15-Year-Old, and 18-YearOld, each made with the same care, passion, and expertise as when it first created whisky 125 years ago. Recent awards include a Gold at the 2022 ISC for both Speyburn’s 10- and 15-Year-Old whiskies, and a Silver for its 18-Years-Old. Speyburn’s range was also recognized at the 2022 IWSC awards, with its 18-YearOld earning a Gold and Silver award for the 10-Year-Old.

Speyside Distillery Award-Winning Whisky Celebrates 125TH Anniversary with 1890s-Inspired Cocktails

Elevated EXPECTATIONS

By Heather Dolen

La Quintinye Vermouth Royal is as steeped in tradition as it is current in cutting-edge excellence. Drawing on history from the Charente region of France and the work of Jean-Baptiste De La Quintinye—Botanist to King Louis XIV—this vermouth boasts an exclusive recipe incorporating 37 different plants and spices with Pineau des Charentes and results in a spirit both classic and innovative.

Award-Winning La Quintinye Vermouth Royal is Committed to Excellence

Pineau des Charentes was created, by quite a happy accident, in France around the mid-16th century. Legend says a careless winemaker threw grape must into a barrel containing Cognac eau-de-vie. Years later, the barrel was discovered, and Pineau des Charentes was born!

Using all of this to his advantage, La Quintinye oenologist and distiller Jean-Sebastien Robicquet has created three expressions in the Vermouth Royal range—all of which share a common aromatic blend of twelve botanicals. From there, each expression becomes a unique blend of its own.

Le Blanc is made from a blend of white wine, Pineau des Charentes, and a total of eighteen botanicals which result in a vermouth light gold in color, with citrus and floral aromas and an elegant finish of ripe

fruit, brioche, with a slow build to a spicy, bitter finish.

La Quintinye Extra Dry is also crafted from a blend of white wine and Pineau des Charentes but carries twenty-seven botanicals. This beautiful blend gives us a more dappled gold hue, a floral bouquet sprinkled with spice and licorice notes, and a flush finish with floral and citrus notes. Imagine a classic Dry Martini elevated to excellence simply by adding this superior vermouth.

La Quintinye Rouge is made with a selection of wines, Pineau des Charentes Rouge, twenty-eight botanicals. Gorgeous colors of deep amber red shine in this vermouth and highlight a well-balanced, intense bouquet rich with notes of vanilla and prune, surrounded by a robe of chocolate-toffee. The finish is long, satisfying and brings notes of caramel with warm spicy vanilla. While simply chilled or on ice with a zest of orange is the perfect way to enjoy Le Rouge, it also makes for an amazing ingredient in cocktails.

With its unwavering dedication to excellence, it is easy to see why La Quintinye Rouge and Extra Dry were awarded the 2021 Ultimate Spirits Challenge Chairman’s Trophy and were recognized in the Top 100 Spirits. This vermouth has set the bar for superior quality, taste, and an expectation to be the best— which it, unequivocally, meets with every sip.

THE ULTIMATE SPIRITS CHALLENGE was founded by Paul Pacult and is one of the most respected and credible competitions in the industry. Palm Bay International’s extensive portfolio of spirits is truly exceptional. Clearly the panel of experts agree and confirm!

PALM BAY is a dynamic family-owned company that offers a comprehensive portfolio of both domestic and imported wines and spirits. This impressive diversity of brands and remarkable network of long-term partnerships positions Palm Bay as an industry leader and major source of fine wines and spirits in the U.S. marketplace.

ADVANCED MIXOLOGY BRAND SPOTLIGHT

the future is sparkling

By Terri Marshall

Since its inception, Banfi has been driven by education and excellence in hospitality. Supporting hospitality programs in higher education institutions and inspiring the next generation of the industry is a key element of Banfi’s foundation. “When it comes to hospitality, there probably isn’t a brand that embodies the spirit more than Rosa Regale,” says Cristina Mariani-May, president and CEO of Banfi. “It’s welcoming, celebratory, and uniquely delicious.”

Cristina often meets consumers introduced to Rosa Regale through their hospitality programs, and it remains one of their favorites. “Those are my favorite stories to

hear,” she shares. “Rosa Regale is the wine they’ll choose to toast with or even to gift because of how special it is to them.”

Banfi is Cristina’s brand and family business. “We’re a fine wine company, and one of the brands I’m excited to be talking to Chilled about is Rosa Regale,” she explains. “Rosa Regale is a line of sweet, sparkling wines from our Piedmont winery in Italy.”

Rosa Regale brings people together. “Bubbles have a tendency to do that, but Rosa Regale is an especially social brand,” says Cristina. “It’s fun, playful, and accessible from an affordability and distribution

standpoint.” Another bonus, Rosa Regale is ideal for mixing it up. The red and the white offer a lower ABV of 7%, making the brand ideal for mixing delicious cocktails.

As a sparkling wine, Rosa Regale was viewed more as a specialty or special occasion item—a sweet red sparkling was not something you’d see every day. Now the brand has expanded to include a sparkling Moscato and sparkling Rosé, and the feedback has been great. “It’s something we’ve noticed with sparkling trends even throughout the pandemic,” explains Cristina. “People crave celebration, and the fact that it’s Tuesday or something is a great reason to raise a glass with friends.”

Rosa Regale expands to include innovative sparkling expressions

Luxury Tequila, Refined.

Great tequila should be inclusive, global and approachable. With Tequila Komos, life is a special occasion and every day is worth celebrating. Join the revelry.

SHAKING AND STIRRING LAUNCHES

SAGAMORE SPIRIT CREATOR’S CASK

From the makers of award-winning, Maryland-style whiskey, comes the release of Creator’s Cask. Sagamore Spirt teamed up with four distinct content creators— WhiskyNomad, TheBrewBrotha, TheEducatedBarFly, and ThatOneDudeRyan—to create a blend of whiskey together to be sold to their followers (and beyond!). Finding a blend that appealed to each other’s unique perspectives took time and consideration, as well as some lively debate that can be found on YouTube. The final liquid is a Maryland-style blend of seven-year-old straight rye whiskies, and the first of its kind in collaboration with creators.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Sagamore Spirit Creator’s Cask Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

HARD TRUTH MASTER DISTILLER’S RESERVE COLLECTION

This limited time only bottling of three rye whiskey mash bills embodies Hard Truth’s dedication to bringing flavor innovation into the sweet mash rye whiskey world. This new collection includes a Chocolate Malt (RW-3), Caramel Malt (RW4), and Malted Rye (RW-6). Each whiskey is mashed, distilled, aged, and bottled by the distillers at Hard Truth in Brown County, Indiana.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Hard Truth Master Distiller’s Reserve Collection Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

KEEPER’S HEART 110 PROOF

Created by two heavyweights in the industry, Brian Nation and David Perkins, Keeper’s Heart marries Irish and American distillation processes to craft a unique style of whiskey with a remarkable flavor profile. In this new high-proof expression, to highlight the complexity and balance of Keeper’s Heart, Master Distiller Brian Nation put an emphasis on the unique qualities of Irish grain and single pot still whiskeys with their vibrant and robust rye. With aromas of bright floral, baking spices this whiskey leads with notes of candied ginger, vanilla, lemon zest that led into a lingering finish of spices, candy sweetness, and charred oak.

KEEPER’S COFFEE

INGREDIENTS

1 oz. Keeper’s Heart 110 Proof

½ oz. local maple syrup

8 oz. fresh hot coffee

Lightly whipped cream

PREPARATION

Combine ingredients in a mug. Top with whipped cream.

BENRIACH THE SIXTEEN

This three-cask matured spirit is a renewed recipe of the iconic expression and the “missing piece” of the brand’s flavor-forward profile of Single Malts. “The return of Benriach The Sixteen is a very special moment for the distillery as it is one of our most treasured expressions,” says Rachel Barrie, Master Blender for Benriach. “Our signature Speyside style blossoms at ten years old, finding depth and richer layers of orchard fruit character as it turns sixteen. Our core flavor components of fruit, malt and oak become more concentrated, enriched with age at sixteen years old, bringing layers of stone fruit, smooth creamy malt, wild honey, and nutty oak spice.”

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Benriach The Sixteen Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

REMUS GATSBY RESERVE

Released to celebrate F. Scott Fitzgerald’s legendary novel, The Great Gatsby, comes the latest member of Ross & Squibb Distillery’s Remus Bourbon family, Remus Gatsby Reserve. Bottled at 97.8 proof/48.9 ABV, the 15-year-old straight bourbon whiskey is offered in ultra-limited quantities.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Remus Gatsby Reserve Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

WRITERS’ TEARS RED HEAD

Walsh Whiskey presents muchanticipated release of the Writers’ Tears Red Head Single Malt Irish Whiskey, a super-premium, tripledistilled, single malt matured in select handpicked Spanish sherry casks, previously seasoned with the finest Oloroso sherry. It is the influence of these scarce casks that give this expression of Writers’ Tears its signature rich and ruby hue, hence the moniker—Red Head.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Writers’ Tears Red Head Ice (optional)

PREPARATION:

Combine ingredients in a rocks glass. Gently stir. Serve.

Finding ways to elevate an experience to another level, making what may seem mundane really special, is the cornerstone of great creativity.

For example, try taking an interesting cocktail and deconstruct it. Examine each ingredient, dissect them, explore what makes the experience of sipping this drink so unique. If you want to make it better, pay attention to the details. Go with your gut and make slight changes. After all, intuition is often worth its weight in gold. You never know; something new and exciting might be about to happen.

In this issue of Chilled, we explore leveling up, changing for the better, and the process of elevating a craft. We revisit our very first Chilled 100 ELEVATE event, which guided a group of professional bartenders on an educational and elevated journey around and through Louisville, Kentucky. We also highlight high-end spirits and cocktails that can propel any experience to new heights.

And in the spirit of all things new, next, above, and beyond, our cover icon, rock legend Lenny Kravitz tames a wild and mysterious liquid with his newest venture into the premium spirits world, Nocheluna Sotol.

AWILD SPIRIT forWILD SPIRITS

By Joseph Luparello | Photos by Mark Seliger

Parallel to the lifestyle of Grammy Award winner Lenny Kravitz, Nocheluna Sotol centers around the idea of “a wild spirit for wild spirits.” The one-of-a-kind spirit was born from the Chihuahuan desert, created for drink enthusiasts who find the most value in exploring places off the beaten path. It caters to those who constantly seek out new tastes from less traveled regions, allowing them to share their precious discoveries with others.

“I’ve learned that people, including myself, are always interested in finding something new with a unique story to tell. People are also looking for an experience associated with a feeling. I found that Nocheluna Sotol is just that, with an even deeper story to share. I knew this project was something I needed to be a part of to further educate the world on this hidden gem of a spirit,” shares Kravitz.

The musical sensation is no stranger to the spirits industry, as he has already made his mark within it through Dom Perignon. His inspiration to continue shaking up the category stemmed from the natural connection and common ground he shared with the Casa Lumbre team, makers of Nocheluna Sotol. From the start of their partnership, their team had a crystal clear understanding of Lenny’s vision. They valued the fact that he wanted to do something fresh and exciting yet challenging at the same time.

“Casa Lumbre has always approached innovation in a thoughtful, refined, authentic, and purposeful manner. So it was reassuring to see we shared these qualities when it came to strategizing on how we were going to launch Nocheluna Sotol. After a meeting in the Bahamas with the brand, I knew instantly that these were people I liked, respected, and could work with. I am honored to have the opportunity to bring sotol to a wider audience while paying homage to its Mexican roots,” adds Kravitz.

A joint effort carried out by Chihuahuan-born experts resulted in Nocheluna Sotol, a spirit that honors tradition. Putting their craft expertise and knowledge to good use, Maestro Vinatero Don Lalo Arrieta, renowned Sotol expert Ricardo Pico, and Mexico native Master Distiller Iván Saldaña brought to life a spectacular liquid.

From the creators of this sotol to its messengers, each partner represents Nocheluna in all they do, and everywhere they go. Referred to as “The Guardians of The Desert,” they are bold and authentic, strong yet caring. Their complexity rivals that of the Sotol plant, sharp to the point but soft at heart.

“The Sotol or Dasylirion plant is from the Asparagaceae (Asparagus) family and is related to agave, though they are not the same thing,” explains Saldaña. “This plant can grow and thrive in the desert withstanding incredibly extreme conditions. Sotol is created using artisanal methods. It is roasted underground, like agave, to extract, ferment and then distill the sugars. It’s a traditional product that has maintained a spot within culture and all traditions for centuries throughout Mexico. The liquid profile and depth of sotol are also unique. It is smoky with an intense herbal and floral dimension. This comes to life through the unique botanicals and elements trapped during sotol production. These herbal and floral elements are much more intensely present in Nocheluna Sotol than in any other spirit.”

To fully comprehend the magic of the Dasylirion plant, Kravitz traveled to its home, Chihuahua. The stunning and resilient terrain of the desert immediately moved him. “After seeing the fields firsthand, I was immersed in the process and culture, including tasting the liquid and meeting the team who were harvesting the sotol plants. Because of my experience in the Chihuahuan desert, I felt a personal connection to the region and developed an instant love for the sotol spirit. It is an experience I cherish and will remember for the rest of my life.”

Fourth-generation master sotolero, Don “Lalo” Eduardo Arrieta and Lenny Kravitz

Lenny Kravitz and Nocheluna Sotol reimagine a rare and wild spirits category

The Best Kept Spirited Secret with Lenny Kravitz

The name, Nocheluna, comes from the ‘Corrido De Chihuahua’, a traditional song that refers to the beautiful moonlit nights in the desert. According to Mexico native Master Distiller Iván Saldaña, “Lenny has this incredible ability to grasp what is essential, what is meaningful, and he was the centerpiece in defining the brand’s name, along with the packaging.”

How were you introduced to Nocheluna Sotol?

At the start of the liquid process, I was sent an unmarked bottle, and upon tasting it, I was immediately inspired by its elegant smokiness. As with most people, I did not know about sotol. I then visited Chihuahua to become educated, which brought everything to life right before my eyes. The taste, the complexity, and learning so much about a topic I didn't know excited me.

What do you like most about sotol?

Nocheluna Sotol has many different notes that I love. I’m a big fan of the smokiness it brings to the palate. Whether it’s food, incense, fragrances, or a spirit, I love the element of smoke. It’s always been attractive to me. Nocheluna Sotol has a smooth balance of wild herbs, dried stone fruit, caramel, honey, and oak firewood. The liquid is one-ofa-kind and only made possible due to the unique desert terroir from which it is harvested. Not to mention the incredible team of experts crafting it, of course.

When people take the time to learn about Nocheluna Sotol and the sotol category in general, they will really learn to appreciate the liquid. It inspired me because I see it becoming even more popular over the next handful of years. It can distinguish itself as new land in the marketplace.

What is your favorite way to enjoy Nocheluna Sotol?

I enjoy Nocheluna Sotol in the evening after a great dinner with friends, whether sipping it neat or mixed.

DEDICATION TO INNOVATION

By Michael Tulipan

POWERS DISTILLERY SHOWS A TIME-HONORED WILLINGNESS TO CHALLENGE THE OLD AND EXPERIMENT WITH THE NEW

POWERS IRISH WHISKEY honors two centuries of heritage through a dedication to rigorous craftsmanship and continued evolution of its offerings. With the newest launch, Ireland’s first 100% rye whiskey, the distillery once again shows it is far from resting on its laurels.

Powers may have been the ultimate side hustle in 1791 when Dublin innkeeper James Power moved from distilling his own whiskey to opening a distillery in the city. Later, in 1886, John Powers & Son was the first of the Dublin distilleries to bottle its own whiskey, its gold

label a sign of guaranteed quality. Just seven years later, the brand debuted at the 1893 World’s Fair in Chicago, making an unforgettable impression with a tower of Powers bottles in tribute to the O’Connell Monument in Dublin. Another fun historical fact: Powers was the whiskey first used to create the classic Irish Coffee in 1943.

The Powers range features three core bottlings, the classic blended gold label and two single pot still expressions—Powers Three Swallow Release and Powers John’s Lane Release 12-YearOld. A bottle redesign in 2019

allows consumers to identify each quickly. Red in the gold label pays homage to the original Powers red diamond marque, the blue of the Three Swallows nods to the bird’s feathers, and the John’s Lane uses metallic ink to reflect the distillery’s industrial innovation.

Showcasing the company’s continued dedication to innovation, they have just released Powers Irish Rye, the world’s first 100% Irish rye whiskey. Powers Distiller Eric Ryan proclaims that this new whiskey is poised to “shake up the popular rye whiskey category.”

Made with 100% rye, the new release features malted rye in the mash bill, allowing more of the grain’s characteristic spiciness to come through in the final spirit. A doubling of the usual fermentation time compared to their other whiskeys allows more fruity notes to emerge and balance the spice. Most crucial was the oak chosen for aging. “We experimented with many cask types for maturation,” says Ryan, “including European oak, before settling on four varieties of American oak casks to best achieve that sweet oak character so loved by whiskey drinkers throughout the world.” For the label, the team

-Eric

chose green to celebrate Irish heritage.

In creating the new rye, Ryan points to the dynamic, innovative history of the company, citing Carol Quinn, Archivist at Irish Distillers. “Throughout the history of the famous Powers John’s Lane Distillery, there was a willingness to challenge the old ways of doing things and experiment with new ideas,” says Quinn. “This has fed very much into the DNA of Powers Irish Rye today, both in the use of rye and in the method of distillation.” This modern way of thinking has led to many advances

through the years, including industry-leading improved working conditions, housing for workers, and even allowing them to tend a rooftop garden at the distillery.

Bartenders will appreciate the mixability of the new rye. “Launching the world’s first 100% Irish rye whiskey will appeal to existing fans and will capture the attention of new customers with a keen interest in the popular rye whiskey category,” says Ryan. Try using it in a classic cocktail like the Manhattan. Sláinte!

“LAUNCHING THE WORLD’S FIRST 100% IRISH RYE WHISKEY WILL APPEAL TO EXISTING FANS AND WILL CAPTURE THE ATTENTION OF NEW CUSTOMERS WITH A KEEN INTEREST IN THE POPULAR RYE WHISKEY CATEGORY,”

Ryan

"From the beginning, Grey Goose was designed to harness the flavors of its two ingredients, bucking market trends, then striving to create pure, odorless, and tasteless vodka through multiple distillations."

sophistication made simple

By Michael Tulipan

grey goose sets the standard for a return to classic luxury

With ubiquitous versions of the iconic Martini cocktail (made with and without espresso) appearing on menus across the country, this year may go down in history as the “Year of the Martini.” This return to the classics continues to drive strong growth in the premium vodka segment led by standard-setting brands like Grey Goose.

Grey Goose Vodka celebrates its French heritage with every bottle. Made with just two ingredients, single-origin Picardie winter wheat and natural spring water from Gensac-la-Pallue, the vodka is 100% traceable from crop to cork, with harvest, distillation, and bottling all taking place in France under the company’s careful control. The soft winter wheat used to make Grey Goose is sourced from Picardie in Northern France, which is known as the breadbasket of France. All the wheat grows within 50 kilometers of the distillery, and some of the company’s partner farmers have worked the land for eleven generations.

From the beginning, Grey Goose was designed to harness the flavors of its two ingredients, bucking market trends, then striving to create pure, odorless, and tasteless vodka through multiple distillations. Entrepreneur Sidney Frank and cellar

master François Thibault set about creating a new standard in vodka, launching the brand in 1997. From the start, they decided to only ever distill their vodka once to celebrate its natural characteristics. The practice of single distillation continues today, setting Grey Goose apart from its competitors, and Thibault even continues to taste each batch of Grey Goose.

While staying true to its roots, Grey Goose has continued to innovate, introducing new products including flavored vodkas using only all-natural ingredients. Grey Goose L’Orange, is made from freshly-picked Florida oranges, while Grey Goose Le Citron highlights Southern France’s famed Menton lemons and Grey Goose La Poire uses French Anjou pears. Grey Goose VX is finished with a hint of Cognac, while a collaboration with the world’s most Michelin-awarded chef Alain Ducasse yielded a “vodka

gastronomique” called Grey Goose Interpreted by Ducasse in 2016.

This year, Grey Goose is proud to return as the official spirits partner of the 2023 Grammy Awards, continuing an innovative partnership that has resulted in original music content and conversations around the art of music and cocktails, as well as exclusive drink recipes. For the 65th Grammy Awards, Grey Goose has created drink recipes for every type of music, from rap to rock to pop to country to jazz.

In many ways, the founders of Grey Goose anticipated today’s audience of cocktail and spirits enthusiasts interested in authenticity, high-quality ingredients, and provenance. For the Grey Goose team, however, this is not following trends. Instead, it’s part of the DNA of their vodka and proudly presented in every bottle.

A Legacy of TRADITION AND INNOVATION

By Michael Tulipan

Already producers of the world’s most awarded blended scotch, Dewar’s has taken the category to the next level with the debut of its 12-Year-Old whisky aged in American oak bourbon barrels. This unique aging process brings uncommon depth and smoothness to Dewar’s signature blend, adding complexity to your favorite whisky cocktails and making for an incredible sipping option.

Did you know that all Dewar’s whiskies share one thing in common? For the past 125 years, they have all been double-aged. This maturation process is unique to Dewar’s, having been perfected by the company’s first Master Blender, AJ Cameron, in 1897. The newly reimagined 12-Year-Old blend builds on this tradition of two-stage aging, the first age up to 40 rare grains and malts separately, and the second, all blended and then aged in first fill American bourbon casks.

The relaunch of the 12-Year-Old blend continues a legacy of tradition and innovation stretching into a third century. Today, the name Dewar’s has become synonymous with blended scotch with its whiskies on backbars around the world, but the company has its roots as a humble wine and spirits shop in Perth, Scotland. Founder John Dewar first saw the opportunity to make his whisky blend, but it was his pioneering sons, John Alexander and Tommy, who built the company into the one we recognize today. Tommy famously lived the life of a bon vivant, while John Alexander used his business acumen to develop the Dewar’s brand first in Scotland and then worldwide. Over several decades, the pair drove a remarkable business expansion, including building a distillery on the outskirts of the village of Aberfeldy near the pristine water source The Pitilie Burn. The distillery also honors their father’s legacy, standing just three miles from where he was born.

Dewar’s Scotch Whiskey rolls out its 12-Year-Old relaunch

Taking up the mantle of Dewar’s heritage for the past 20 years has been Master Blender Stephanie Macleod. Recently awarded “Master Blender of the Year” for the fourth time by the International Whisky Competition, Macleod created this reimagined Dewar’s blend to bring blended scotch whisky to a new generation looking for a more complex spirit. Working from Dewar’s signature house style, rich in florals and honey with just a hint of smoke, the addition of exbourbon casks allows for a richer mouthfeel and notes of vanilla, dried apricot, and more.

“Having been experimenting with the influence of cask types on flavor and texture for the last ten years,” Macleod says, “we knew the time was right to bring some of what we have learnt to our core range of whiskies.” Elevating an industry leader is no small task, and Macleod turned to the use of American oak first fill bourbon casks to bring her desired complexity and layers of fruit, spice, and floral notes.

Brian Cox, Vice President, Dewar’s Scotch Whisky North America, says of the new blend, “The beauty of our Scotch whisky is the ability to bring the breadth of flavor, as well as the depth of flavor, from the variety of single malts and grains that we use to make it.”

Continual innovation in the whisky segment means knowledgeable consumers increasingly have more sophisticated and aged options to enjoy, and everyone is competing to introduce newcomers to the category. “Reimagining and relaunching this whisky has always been about one thing: delighting whisk(e)y drinkers,” Cox says. “Whether you are a connoisseur looking to discover something new or are just seeking to share and enjoy with friends and family, we are certain that everyone will find something to savor and relish.”

To accompany the blend’s relaunch, Dewar’s has reimagined the bottle and labeling. The whisky is presented in a new, premium clear glass bottle with a modified base, branding, and enclosure. The label emphasizes the double aging process and offers tasting notes that make the whisky more accessible. Overall, the streamlined look serves to modernize a heritage brand while remaining true to authenticity. The signature of Master Distiller Stephanie Macleod adds a nice, personalized touch.

The company takes great pride in its status as the “most awarded blend Scotch whisky,” having amassed more than a thousand awards over its storied existence. And true to form, shortly after release, Whisky Advocate named Dewar’s 12-Year-Old as the #1 Scotch Whisky of the Year with a score of 94 points, calling the blend “captivatingly delicious and texturally silken.” Writer Johnny McCormick wrote, “Without changing a beat of the blend’s 40 malts and grains, Macleod’s methods prove her mastery of the craft yet again.”

Dewar’s Reimagined 12-Year-Old Blended Scotch

Whisky ranked 4th Most Exciting Whisk(e)y by Whisky Advocate, with a highest-ever score in its category garnering a rating of 94 points, and earning #1 Scotch Whisky of the Year, 2022.

Dewar’s recommends serving the blend neat or over a single rock so guests can discover the complexity and layers of flavor the bourbon barrels impart. Then try it as the base for any favorite whisky cocktail, from an Old Fashioned to a Manhattan to the iconic Highball, a drink whose creation has been attributed to Tommy Dewar, who was out on the town in New York with friends in 1892 when he ordered a whisky with soda and ice in a tall glass.

With the successful relaunch of its 12-Year-Old blend, Dewar’s has again proven to be the indisputable category leader. Dewar’s is poised to corner the market on the whisky drinker of the future while offering great value and flexibility to bartenders worldwide.

RECIPES

THE NEWLY REIMAGINED DEWAR’S 12-YEAR-OLD IS FINISHED IN FIRST-FILL BOURBON CASKS GIVING IT A SMOOTH, RICH BALANCE. CHECK OUT WHAT SOME OF THE TOP MIXOLOGISTS ARE MIXING WITH THIS AWARD-WINNING SCOTCH.

Photos courtesy of Dewar's

SWEATER WEATHER

Created by Jeffrey Morgenthaler

INGREDIENTS

1 1/2 parts Dewar’s 12-Year-Old Scotch Whisky

1 1/2 parts fresh apple juice

1/2 part Amaro

1 tsp Allspice dram

PREPARATION

Add all the ingredients to a shaker and fill with ice. Shake, and strain into an OldFashioned glass filled with fresh ice. Garnish with an orange twist.

ARGYLE AFFAIR

Created by Joaquín Simó

INGREDIENTS

2 parts Dewar’s 12-Year-Old Scotch Whisky

1 part Chai Tea-infused Sweet Vermouth*

1 tsp pear brandy

1 dash Angostura bitters

PREPARATION

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. *Chai Tea-infused Sweet Vermouth: Add 20 grams of chai tea to a 750mL bottle of sweet vermouth. Steep at room temperature for 90 minutes and then strain into a clean bottle.

WHITE WINTER

Contributed by Mauricio Santana

INGREDIENTS

2 parts Dewar’s 12-Year-Old Scotch Whisky

1/4 part bitter herbal liqueur

1/4 part Caribbean pineapple liqueur

3/4 part white vermouth

1 dash Angostura bitters

PREPARATION

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with a large ice cube. Garnish with a lemon twist.

AFTERNOON WALTZ

Created by Tsunetaka Imada

INGREDIENTS

1 1/2 parts Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky* 3 parts Strawberry Apple Water**

1/2 part maple syrup

1/3 part lemon juice

Ginger ale

Glass: Highball

Garnish: Dehydrated apple and cinnamon powder

PREPARATION

Add all ingredients, except the ginger ale, to a shaker and fill with ice. Shake, and strain into a Highball glass filled with fresh ice. Top with ginger ale and garnish with a piece of dehydrated apple and a dusting of cinnamon powder. *Walnut Oil

Fat-Washed Dewar’s 12-Year-Old Scotch Whisky: Combine 60ml of walnut oil and 750ml of Dewar’s 12-Year-Old Scotch Whisky in a container. Allow the mixture to sit for 30 minutes at room temperature. Then freeze the container for one day and strain through a paper towel into a clean bottle. **Strawberry

Apple Water: Add 400g Strawberry, 500g Apple, 2.25g of Pectinex Ultra SP-L. Preparation: Add all of the ingredients to a blender and blend for a minute. Let the concoction sit for 30-45 minutes and strain through a paper towel into a clean bottle.

LAST CALL CHILLIN’ WITH

TODD ENGLISH

LAS VEGAS FOOD & WINE 2022 CHEF OF THE YEAR, TODD ENGLISH, IS A FAMED RESTAURATEUR, INTERNATIONALLY ACCLAIMED CHEF, TELEVISION HOST, AND BEST-SELLING AUTHOR WITH A MULTIMILLIONDOLLAR HOSPITALITY EMPIRE. ACCOLADES INCLUDE, JAMES BEARD FOUNDATION AWARD FOR BEST CHEF IN THE NORTHEAST, NATION’S RESTAURANT NEWS TOP 50 TASTEMAKERS, BON APPETIT’S RESTAURATEUR OF THE YEAR, AND ONE OF PEOPLE MAGAZINE’S 50 MOST BEAUTIFUL PEOPLE.

DRINKS?

Sake, definitely. Or a Dry Martini.

Favorite Bar

The Pepper Club is very close to my heart. It’s named after my dog, Pepper, and it’s located in my namesake hotel, The English Hotel in Las Vegas.

Favorite Food

Pairing Wine Combo?

Wine and NYC hot dogs or Mexican tacos. Don’t ask. Just try.

DOWNTIME

I like to sleep and think. I don’t really get a lot of actual downtime other than between flights. Regardless, my desire for perfection is always paramount. I feel like I’m never satisfied, always thinking of new ways to innovate, new projects, new recipes, or new ways to improve on things.

Photo by Jan Mayo

Sagamore Spirit is a 150-time award-winning Maryland-style Rye Whiskey. With a determined focus to create the best Rye Whiskey imaginable, our team of distillers crafts each spirit with a nod to both tradition and innovation. It’s time for a modern approach to American Whiskey. Join us.