Chilled Magazine - Volume 16 Issue 4

Editor’s Note

10 A Message from Ed Warner II

Bottoms Up!

12 Cool Bottles - Amber Waves of Grain

14 How to Make a Drink Inside an Ice Sphere

The Locals

16 Bartender Submission - Kristan Arnold, Illinois

18 Bartender Submission - Mark Drummond, Miami

20 Ask A Bartender - James Nowicki, Savannah

24 5 Things - with Beverage Director Grand Hewitt

26 Brand Owner Profile - Marina Wilson, Espanita Tequila

28 Industry Experts - Chris Patino and Stacey Swenson

30 Brand Ambassador - Anther Herrera, Santa Teresa 1796

32 Brand Owner Profile - Christine and Daniel Cooney, Heavenly Spirits

46 Brand Owner Profile - George Manska, Neat Glass

50 Bar Profile - The Branca Room, Dallas

Special Section

- EVENT 34 Bar Convent Brooklyn, 2023 36 Chilled 100 Sponsored Dinners 42 Chilled 100 Spirits Awards Judging Event 44 Chilled 100 Spirits Award Reception

Advanced Mixology

56 Drink In History - The Mint Julep

58 Drink Well - Zonin1821 Coastal Lemon Spritz

60 Bartender’s Choice - Fabbri Amarena

62 Crafting Cocktails - Coco Lopez

66 Brand Spotlight - Superbird Tequila

Mix It Up

54 Celebrity Sips - Only Murders in the Building

Shaking & Stirring - Launches

Last Call - Chillin’ with Trina

VOLUME 16 - ISSUE 4

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

Erin Gibson, Kennedy Taylor

CHILLED 100 NATIONAL DIRECTOR

Wendy Hodges

CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR

Isabella Cruz

DIGITAL COORDINATOR

Kyle Drago

SOCIAL MEDIA DIRECTOR

Megan Rider

EDITORIAL STAFF

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, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS

Ed Warner II, Camper English, Daniel Cooney, Richard Fri

ART DEPARTMENT

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

Cover Photo by Galdones Photography Images: Shutterstock.com

SUBSCRIPTIONS

Subscribe to our FREE print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library.

HOW TO REACH US info@chilledmagazine.com

ADVERTISING INQUIRIES

Free Agent Media: 212-920-5183

CHILLED MEDIA PRESIDENT

Anthony Graziano

LEGAL REPRESENTATION

Ferro, Kuba, Mangano, Sklyar, P.C.

CHILLED MAGAZINE

Volume 16 - Issue 4

©2023 CHILLED Media. CHILLED magazine and the CHILLED magazine logo are registered trademarks owned by CHILLED Media. All rights reserved.

CHILLED Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305

CHILLEDMAGAZINE.COM

NEWSSTAND DISTRIBUTION

Curtis Circulation Company, LLC.

"Summertime and the livin' is easy." In hospitality we often wish those words would stay true throughout a full year, conjuring thoughts of sunny days dining alfresco, and walks on the beach; you know, the things that put you in your happy place. As bartenders we’re tasked with providing a little ray of summer sunshine all year long to our guests, offering an uplifting environment and a cocktail experience that keeps them coming back time and again.

We devote countless hours to our professional development and education, learning more about various spirits, cocktail creation, and techniques which might elevate our place behind the stick. But also, we must constantly observe how much we’re doing to maintain revenue at our bars.

Sure, we can know all there is about the spirits, mixers and modifiers, but how much time do we take getting to know about the neighborhood our establishment is in, the history, boutiques, mom and pop restaurants and all the things that ultimately connect the guest to you and solidify a professional relationship. We need to be able to suggest a spot to pick up a last-minute gift, recommend a "secret" restaurant and have a conversation about our industry and how it positively affects the neighborhood.

We make individual relationships every shift. If we can surpass the superficial and hit the right emotional touchpoints, we create a lasting bond and that strengthens the business, too. At the end of the day, remember this: you've chosen a service position in hospitality so serve it up full on and fly your true colors.

Ed Warner II

Ed is a father, grandfather, chef, music impresario and bartender. For the past 20 years he has been behind the stick at upscale restaurants and events, has been featured in the BLACK MIXCELLENCE cocktail book, and has a recurring spot mixing on a local Houston late night TV show. He is a true Renaissance man living his best life along with all the CHILLED 100 Ambassadors, other friends behind the bar, and those he’s yet to meet.

The ED EXPERIENCE: promotionwizard@gmail.com

BOTTOMS UP! COOL BOTTLES

AMBER WAVES OF GRAIN

EIGHT DECADES

This imaginative decanter, designed by renowned American artist James Turrell in collaboration with Lalique and The Glenturret, is an ultra-limited-edition release with just 80 examples available worldwide. Currently displayed at the Lalique Art Gallery in London’s iconic Burlington Arcade, the piece is a work of art featuring a neck injected with violet crystal that magnifies the amber-colored whiskey inside. A pyramidal, deep blue crystal stopper lays atop, inspired by the Egyptian forms and emblematic of Lalique’s crystal fragrances designed by Turrell.

CAMUS COGNAC XO PRESTIGE DECANTER

An exceptional masterpiece crafted with passion and expertise, Camus Cognac XO Prestige Decanter embodies the timeless elegance and sophistication that cognac connoisseurs around the world deserve. Each sip tells a story of tradition, artistry, and the pursuit of excellence.

CASA DON RAMÓN

The 25th Anniversary Extra Añejo Casa Don Ramón limited edition uses Swarovski crystals to accomplish unparalleled excellence and delights the most discerning palates through the fine art of tequila. Presented in a customized diamond embellished, meticulously etched, and individually numbered bottle, the craftsmanship of the decanter is matched only by the liquid inside.

BOTTOMS UP! HOW TO

HOW TO MAKE A DRINK INSIDE AN ICE SPHERE

Renowned cocktail icepert Camper English’s The Ice Book details how to get the very best version of ice for cocktails. Learn to carve ice into shapes, create frozen punch bowls, infuse cubes with colors and flavors and serve cocktails inside ice spheres.

“In 2009, after much experimentation, I figured out a method to make clear ice at home,” explains Camper. “The Ice Book contains many ways to make clear ice, carve and cut it up into different shapes, freeze objects inside of it, and bedazzle it in various ways. There is a section on colored and flavored ice, plus several cocktail recipes along the way.” Check out Camper’s advice on serving a Manhattan inside an ice sphere. For more, visit alcademics.com.

STEP 1 STEP 2 STEP 3

PREP THE MOLD

Fill several ice sphere molds with water and freeze. Then mix your cocktail and store it in the freezer. After about three hours of freezing, test a sphere to see if the ice is thick enough to poke a hole through the surface without smashing the whole sphere. If not, wait another hour and try again. Too thick, and it will be harder to poke the hole. Too thin, and it will likely crack.

DRAIN THE SPHERE

To poke the hole through the ice sphere, use a drill with a tiny drill bit. You can also use a narrow metal straw, a pointy ice pick, a knife, or the end of a metal cocktail pick heated up in hot water to melt the hole. Drain the water. You can shake the water out or use a syringe to suck the water out.

FILL THE SPHERE

Fill the ice shell with your cocktail. Use a syringe or a pipette, or tiny funnel. Set the cocktail in an Old Fashioned glass. Serve with a small spoon, mini muddler, or mini hammer to smash the cocktail open. “I really enjoy experimenting with ice and coming up with new ideas for what to do with it,” says Camper. “It’s arts and crafts that you can drink.”

MANHATTAN INSIDE AN ICE SPHERE

INGREDIENTS

2 oz. rye whiskey

1 oz. sweet vermouth

2 dashes Angostura bitters

PREPARATION

Stir ingredients with ice. Strain into a new glass, put in freezer. Insert into ice sphere, serve in cocktail glass, garnished with a Maraschino cherry.

CAMPER ENGLISH

Camper English is a cocktails and spirits writer and speaker who has covered the craft cocktail renaissance for over 15 years, contributing to more than fifty publications. After much experimentation, in 2009, he revealed a simple method for making clear ice that is now used all over the world. He has since written dozens of articles and given talks about ice internationally.

TIP

Ice impacts both the chilling and dilution of a cocktail. Big cubes chill and dilute more slowly than the same number of small cubes.

PRO TIP

Ice can be both an ingredient and a garnish in a cocktail. A functional garnish, if you will.

Throughout her twenty years in the hospitality industry, Kristan Arnold has accrued experience working in every restaurant position. However, it wasn’t until becoming a bartender that Kristan could say she felt like she’d landed in the right place in the industry. Once she stepped behind the bar and started to whip up drinks, it instantly became apparent to her that the craft was not only her passion, but her destiny. To this day, she seeks constant information to sharpen her knowledge and skillset. Kristan currently works at the Elgin Public House in Elgin, Illinois, an establishment with a caring staff whose top priority is to collectively create a fun experience for its guests.

Every bartender Kristan has met along her journey has contributed to her development in the field. “We all have different techniques and experiences, and I love learning from each person. As I am mainly self-taught and was thrown behind the bar one Friday night, I have taken advice from anyone that wants to give it,” she shares.

Kristan suggests novice bartenders try beginning with the basics when creating signature cocktails. “After a good foundation is established, then creativity can be implemented,” she says. Also noting how critical it is to make mistakes to eventually arrive at something special.

As of now, her favorite ingredients to work with are fresh herbs, mint, and primarily rosemary. But when it comes to making a new cocktail, Kristan has no limits. An idea for a new recipe can pop into her imagination at any given moment. “Someone will say a random name for something, and bam—I have to make a cocktail that suits that name. Some trial and error, but I usually have a pretty good knack for recipes,” she adds.

Kristan believes the future of craft cocktails is bright! “With all the new ideas and techniques surfacing each day, new legendary beverages are bound to come to life.”

Kristan Arnold

Elgin Public House

Elgin, Illinois

SMOKED CHERRY BOURBON SMASH

INGREDIENTS

1 ¾ oz. Knob Creek Bourbon

¼ oz. fresh lemon juice

½ oz. simple syrup

2 dashes cherry bitters

3 smoked Luxardo cherries

7 mint leaves

Cherry wood chips

PREPARATION

Muddle mint (slapped, rolled, and torn), smoked cherries, fresh lemon juice, simple syrup, and bitters. Add small, cubed ice and then bourbon. Use a smoking block on the top of the glass to smoke cocktail for at least 90 seconds.

The subtle pleasures of bartending inspired Mark Drummond to pursue life behind the stick as a career. For instance, he gets satisfaction from fulfilling a guest’s need before they even request it. His attentiveness often shocks the guest, and that response fuels his passion for bartending. He discovers more and more of these subtleties every day at his current place of work, Dusk Cocktail Bar and Sushi, located in Miami.

Drummond credits his progression as a mixologist to every type of bartender he has observed throughout the years, good and bad. Ironically, it is the less skilled bartender that he learns the most from. He firmly believes a great bartender is a master of knowing what not to do behind the bar.

Mark advises all novice bartenders to get comfortable with trial and error when it comes to creating new drinks. “You’re going to make bad tasting cocktails. He adds that constantly trying new methods or ingredients without fear of failure will eventually lead you to great cocktails,” he adds.

His current favorite ingredient is jalapeno because of its harmonious relationship with lemon or lime.

During his shifts at Dusk, Drummond always tries to put on a show. He views bartending as a performing art, so he always uses shaking techniques to wow the crowd. “Be a show person. You’re always on stage. Shaking is the way to go,” he shares.

Peering into the future of mixology culture, he believes the classic cocktails will continue to get a modern touch, bringing to life spiced-up versions of what we already know and love.

Mark Drummond

Dusk, Miami

THE EXPLODING ARMADILLO

INGREDIENTS

1 ½ oz. tequila-jalapeño infusion

½ oz. lime

½ oz. Cointreau

¼ oz passion fruit (to sweeten)

Splash of mezcal

PREPARATION

Shake and strain into coupe. Garnish with dried lime wheel and mint sprig.

The Marathon Versus a Sprint Philosophy with Savannah Bartender James Nowicki

Throughout James Nowicki’s career in the hospitality industry, each role contributed to his current level of expertise. During high school, he learned the fundamentals as a server and cook. Not long after, he secured his first full-time bartending job in 2013 at The Rail Pub, Savannah, Georgia’s staple dive bar, where he gained essential knowledge on what tending bar is. Nowicki took that experience to Alley Cat Lounge, where he received an unparalleled education in classic cocktails. Then at The Alida Hotel, he channeled his imagination to create and balance cocktails. James took his craft to another level at The Bamboo Room at Sorry Charlie's by adding layers of complexity to his recipes. Now a well-rounded expert mixologist, Nowicki can detect new trends like the back of his hand. On his radar? A produceforward cocktail menu showcasing lowABV aperitifs like vermouth, sherry, and amaro to change the narrative and take the foot off the gas so guests can enjoy a night out without overdoing it. We asked James to tell us more.

TELL US ABOUT COMMON THREAD.

Common Thread is an inventive, ingredientdriven restaurant that opened in a historic home in Savannah’s Thomas Square neighborhood in January 2021. We’ve quickly gained traction as a dining destination for locals and visitors, with accolades including being named one of the Best New Restaurants in America by Bon Appétit in September of this year.

WHAT TYPE OF EXPERIENCE CAN GUESTS EXPECT TO HAVE?

Common Thread is an overdue addition to Savannah’s higher-end food and beverage scene. The building is an old house, and service feels like visiting an old friend’s home. Guests receive a warm greeting and are shown to their seats by our host staff. The restaurant has five unique dining rooms and a cozy bar and lounge area.

POP THAT FEELINGWHENEVERWHEREVER,

WHAT IS THE BEVERAGE PROGRAM LIKE?

Our beverage menu is thoughtful, balanced, and approachable for the most open-minded imbibers. I’m all about a cocktail menu showcasing lower-ABV spirits like vermouth, fortified wine, and amaro.

TALK TO US ABOUT YOUR NEW APPROACH TO CREATING YOUR BEVERAGE MENU.

For the past few years, there has been a stronger push to create lower-ABV cocktails, zero-proof, or even cocktails made with things other than alcohol that offer a mildly altered state. Fortified wine, low-proof spirits, and a burgeoning industry of zero-proof spirits and distillates make it easy.

TELL US ABOUT MIXING WITH LOW ABV INGREDIENTS TO CREATE YOUR COCKTAIL EXPERIENCE.

A good, balanced cocktail is a purposeful standalone sensory experience. A good cocktail should make you want another. The issue I have and so many other people have is one must stop drinking and switch to something else to remain composed and fully in control of the evening. Even the most accomplished drinkers can only handle a few full strength Manhattans or classic Martinis before things get a little wonky, so the remedy for that is to create an alternative that is just as nice to consume. All these wonderful low-ABV options allow guests to enjoy multiple cocktails and remember the end of their meal.

Give bartenders some tips for creating a Low-ABV cocktail menu

KEEP IT CHILL: Keep wine-based spirits in the refrigerator to stay fresh for longer. This includes but is not limited to sweet and dry vermouth, sherries, wine-based amaro, etc.

STRONG IS GOOD: Use strong spirits to modify and enhance low-ABV cocktails instead of providing the backbone of the drink. Reach for spirits with a lot of character, like mezcal or Jamaican rum to add tons of nuance in just a small volume.

TRY SWAPPING: Use low-ABV spirits instead of high-proof ones or split the base spirit measurement with a low-ABV spirit in a drink you’re already familiar with. The simplest and most delicious example is the Martini. All that needs to be done to bring the proof down is to invert the gin to vermouth ratio (referred to as an inverted Martini, as opposed to a classic Martini).

KEEP AN OPEN MIND: Try a lot of stuff. Aperol isn’t the only aperitif that should be spritzed with prosecco and soda water and glugged on the porch. This also means drinking other people’s cocktails. The service industry functions best when you take on the mentality a rising tide raises all ships.

5 Things with VP of Beverage

Grant Hewitt

Across the United States and Canada, Loews Hotels & Co has 25 hotels and resorts. Located from coast to coast, the Loews Hotels portfolio features properties dedicated to providing unscripted guest moments through a handcrafted approach.

Overseeing one of the most important branches of the prestigious company, beverage operations, is hospitality veteran Grant Hewitt. The Vice President of Beverage has spent 30+ years in the Food and Beverage Industry, starting as a bartender. Hewitt is responsible for numerous key aspects, including bar and restaurant design and implementation, beverage menu development, establishing global beverage mandates for all outlets, and live staff training.

It's all about the experience for Grant

Our beverage program is thoughtfully crafted to showcase immersive experiences focusing on the unique geographic location of our properties. Flavor by Loews Hotels is a brand program highlighting the most delicious specialties our destinations offer. We partner with our cities most creative food and beverage artisans so guests can enjoy the best of the local culture from the comfort of our hotels.

Grant keeps it classic

Some of the most popular drinks are true classic cocktails reinvented with modern twists, i.e., Aperol Spritz, Espresso Martini, Margarita, Old Fashioned, and Negroni.

He respects his team

We have a very diverse range of team members who embody our brand values. These individuals have a continued thirst for knowledge and education allowing them to be creative without limitations.

Quality is key

Our menus and cocktails are inspired by the best quality ingredients, the location, and seasonality combined with current trends.

Grant is a locavore at heart

Our team members’ passion to stay committed to each specific outlet concept by utilizing the best local sources of fruits, vegetables, herbs, and spices and delivering a final product with exceptional service makes our beverage program stand out from all others.

MAKING BEAUTIFUL spirits

By Victoria CeCe

Tequila, of course, is that magical spirit from Blue Agave. Wilson saw how the spirit’s artisanal nature was at risk as more and more tequila brands lined shelves and companies altered production methods. “With the recent boom of tequila popularity and rising exports, we see many distilleries switching to commercialized approaches allowing them to increase output and cut costs, such as using diffusers and autoclaves, to name a few. This often comes at the expense of quality and taste.”

Marina Wilson’s Espanita Tequila is Affordable Luxury Without Compromise

MOTHER NATURE blesses us with liquid luxury. And Marina Wilson knows it. The founder of Espanita Tequila is empowering the industry with her leadership, artisanal tequila, and her brand’s motto, “Affordable Luxury Without Compromise.”

Wilson is no stranger to spirits. Since starting her first company in 2006—Double Eagle Imports— she’s developed her knack for the spirits business and her passion for tequila. “Working with tequila brands for many years, my passion for Blue Agave spirits grew, and so did my appreciation of traditional craft techniques that are involved in the transformation of caustic and stone-hard raw agave “piña” into incredibly flavorful, nuanced spirit,” says Marina.

For Marina, tequila is an art. With her knowledge of the spirit’s artisanal strength, she decided to step toward her passion by starting Espanita Tequila.

Today, the brand boasts an incredible handcrafted 100% Blue Agave tequila lineup. From your go-to Blanco to a riveting Double Barrel Reposado, there’s something for everyone at an approachable price. Highlighting commitment to innovation while honoring its roots, the brand recently welcomed a new collection of Signature Infusions, a lineup of tequila infused with fresh Mexican fruit like pineapple, grapefruit, and lime.

While all Espanita’s expressions make excellent sippers, the brand was developed with mixology in mind. Each tequila is crafted to boldly express itself and contribute to the balance and complexity in cocktails—showcasing its true essence and not be overshadowed.

“For tequila to shine in a cocktail, it must be agave-forward and feature richness and depth of flavor. Such tequila will not get lost in a cocktail but will carry and enhance the drink, creating a memorable sipping experience,” shares Marina.

Espanita stands out as an emerging female-owned company in an industry heavily dominated by large-scale businesses. Wilson’s feats remind us that there is still a need for diversity in tequila. “While many female celebrities have recently successfully introduced their tequila brands, these are more exceptions than the rule, and the reality of an emerging femalefounded and operated business is vastly different.”

Wilson’s perspective highlights the importance of artisanal products, particularly those supplied by independently owned small-scale businesses. Espanita is a growing tequila brand, but it sure is mighty. Behind it are her indisputable ambitions and Blue Agave’s innate ability to make a beautiful spirit.

So, what does it take to succeed in a sector already overwhelmed with competition? Marina left us with a positive piece of advice we will remember. “My advice is to have three “P” in your arsenal: Passion for what you do, Perseverance in your efforts, and Patience. If you work hard, do not give up easily, and do not get discouraged while building your brand, you will see success coming eventually.”

ADVANCED MIXOLOGY INDUSTRY EXPERTS

EXPERTLY MADE

Industry experts

Chris Patino and Stacey Swenson join Zamora Company to create Villa Massa Vermouth

The Zamora Company and industry veterans of the spirits and cocktail scene, Chris Patino and Stacey Swenson, team up to create Villa Massa Vermouth.

As one of the most admired personalities in the spirits business, Chris is co-owner of Raised by Wolves, a highly acclaimed bar and spirits retail shop that has helped to place San Diego on the global drinks stage. Chris is also founder of Simple Serve, a trade-focused marketing agency servicing the drinks industry, as well as cofounder of Bartender’s Weekend in San Diego.

Patino’s extensive list of credentials includes honorable roles such as National Brand Ambassador for Pernod Ricard and Emcee for massive industry events like Tales of the Cocktail and Speed Rack. His impactful work led to a feature on Beverage Media’s “2019 Bartenders to Watch,” and for three consecutive years, he’s been a finalist for “Brand Ambassador of the Year” at Tales of the Cocktail.

Photo by James Tran

All the experience and achievements made Chris an optimal candidate for helping The Zamora Company craft the formulas for Villa Massa Vermouth. But it was his family’s culture that made it seem like he was destined for the task.

Growing up in an Italian family, his familiarity with Vermouth dates back as far as he can remember. “I was always surrounded by unique bottles of vermouth, amari, amaretto, limoncello, etc. In fact, my grandfather on my mom’s side, Frank Rosati, owned an Italian bar and restaurant called Villa Rosati’s in Los Angeles in the 60s and 70s. So when we were approached by Villa Massa to help create a range of Italian vermouths, to say I was excited would be a huge understatement.”

Both Patino along with fellow veteran expert and one of the most sought-after talents on aperitivo and Italian cocktail culture, Stacey Swenson, were responsible for making sure the final product was a vermouth well-suited for today’s cocktails and drinks culture. Together, they helped to create the formulas for Villa Massa Vermouth Giardino Tradizionale, Mediterranean Dry, and Mediterranean Rosso.

Recognized for her sophistication, balanced, and outright fun interpretations of aperitivo and Italian classics, Stacey shares, “A well-made Vermouth can serve to provide an assortment of flavors in cocktails, ranging from sweetness to bitterness, and can even add acidity. All these factors contribute to a wellbalanced cocktail. Bartenders and beverage directors have started using Vermouth Giardino Tradizionale as their house vermouth in classic and signature cocktails because of its versatility and because it fills a void in the market. Whereas other vermouth in this category tends to be either too soft, too rich, or are dominated by a single flavor, Giardino Rosso has been hitting that sweet spot (pun intended) that a lot of bar professionals have been searching for.”

NEGRONI DI SORRENTO

Created by Stacey Swenson

INGREDIENTS

1 oz. Villa Massa Giardino Mediterranean Dry Vermouth

½ oz. Bitter Gentian Aperitif (such as Suze or Salers)

½ oz. Villa Massa Limoncello

1 oz. Martin Miller’s Gin

PREPARATION

Combine all ingredients into mixing glass, stir well, strain into glass. Garnish with drops Agrumato Oil (olive oil made with pressed lemon peels). * This can also be made into a large format, pre-batched and poured straight into the glass from the freezer. Just add one part filtered water and multiply the batch to your needs, bottle, and put in the freezer.

“There are many vermouths on the market that are one dimensional or have singular ingredients that are a bit overpowering. We wanted to create something that was super well balanced, so it would blend in seamlessly in cocktails, whether being used as a modifier or as the base of something low-ABV,” adds Patino.

According to Chris, this meticulous attention to cocktail compatibility sets Villa Massa Vermouth Giardino from others in the market. When creating the recipe, the team dug deep into the anthology of drinks that call for aromatized wine, both classic and modern. The goal was to essentially “kick the tires” on the category and test its capability.

Even though the primary goal focused on how it would pair with other liquids, Vermouth Giardino can still be thoroughly enjoyed on its own, over ice, or with a splash of soda.

“Giardino Mediterranean Dry can add vibrant and complex flavors that shine through in any cocktail,” explains Stacey, “Plus, it’s a great alternative for people who find common orange flavored aperitifs to be too sweet or heavy.”

Overall, both Giardino Vermouths are well balanced in a thoughtprovoking harmony of herbs and botanicals. Not one single flavor note dominates the overall flavor profile. And you can actually taste the wine!

SHAKERS LIFE

FROM CRIMINAL TO CLASS ACTS, SANTA TERESA RUM TRANSFORMS THE LIVES OF INMATES IN THE SAN ANTONIO PRISON

By Joseph Luparello

SUCCESS STORIES OFTEN EMERGE FROM THOSE WITH THE MOST TROUBLED PASTS. SANTA TERESA’S PROJECT ALCATRAZ PROVES THAT PARADOX THROUGH REAL HUMAN EXPERIENCES.

the Santa Teresa Hacienda and ambushed a security guard. Instead of the usual punishment for their crimes, the culprits were given a choice to either be handed over to the police, or work for their atonement. Upon their agreement of the latter, Project Alcatraz was born.

The initiative sheds light on the beauty of giving someone a second chance, because sometimes that’s all we need in life. Established by the “Fundación Santa Teresa,” its primary goal is to recruit criminal gangs, rehabilitate them, and reinsert them into society. Participants undergo vocational training, values formation, psychological assistance, and receive a formal education. Not to mention, they also form a Rugby team to learn the values of respect, discipline, teamwork, and humility. All of which are essential aspects to lead a healthy, successful life.

Reflecting on the program’s capability to forever change lives, CEO of Santa Teresa Alberto Volmer said “The guys from the gangs are used to risking everything. So, when you give them a chance to do something positive in life and they take it, they become an extraordinary force.”

Anther Herrera is one of the many who evolved from criminals to unstoppable, positive forces. From a very young age, he was entangled in the world of crime and delinquency. Constantly he had to lie to family and friends and live an uneasy life in harm’s way.

Then in 2020, after two years of his gang negotiating with Project Alcatraz, they decided to leave the past behind and start a new life. Anther then embarked on a learning process and experience of a lifetime.

Since the day he set out to become a better person, reality has begun to acknowledge his effort, by opening doors he never thought existed. He had the chance to travel in a plane for the first time to Spain and Italy. He was able to learn a great deal about the spirits industry, and even share his life story with people around the world.

But most importantly, he found peace. Anther can be transparent with his wife and with those he holds dear. Without any shame, he can show the world who he truly is at his core. Today he proudly represents Santa Teresa as Life Shaker Ambassador.

“From this experience I hope to offer my kids and family a better future. I dream of winning an international rugby tournament with my team: Alcatraz Rugby Club. I have learned that greatness takes no shortcuts. If you want to achieve great things, you must have the courage to work hard; you must have the courage to change the game. The world of rum opens many paths, especially in Santa Teresa.”

“Project Alcatraz is the heart and soul of Santa Teresa,” says Edwin Hincapie, US Brand Director of Santa Teresa 1796. “We’re so inspired by the men and women—whom we refer to as the ‘Alcatraces’—who we’ve rehabilitated and reinserted back into society through rugby, which builds trust, confidence, and sportsmanship, and through on-the-job training, which gets them back on their feet and provides them with a second chance.”

The Santa Teresa Project Alcatraz is a testament to the transformative power of opportunity and compassion. With each bottle of Santa Teresa Rum produced, we not only savor the exquisite spirit but also are reminded that everyone has the capacity for change and redemption. Santa Teresa Rum helps reshape lives and is building a brighter future.

Authentic Craft Spirits from France with LOVE

Celebrating 15 years of Heavenly Spirits

On June 8th, 2008, the Commonwealth of Massachusetts issued an alcohol import permit and wholesale license to Daniel and Christine Cooney, and Heavenly Spirits officially opened its doors. From the very beginning, the Cooney’s mission was to represent exceptional craft spirits produced in France. Due to previously created industry relationships as spirits brokers, the Cooneys were immediately able to hit the ground running, distributing in six states with a dozen French spirit brands. Since that time, Heavenly Spirits has experienced steady and consistent growth, today representing over twenty producers in almost forty states.

Back row left to right: Lucas de Jaham from Baie des Trésors, Olivier Hidier from Spiritique, Sylvain Lafargue from Château de Hontambère, Christine Cooney, Cindy Chrighton from Château de Hontambère. Front row left to right: Keenan and Austin Cooney, Marc du Jonchay. Photo by Daniel Cooney.

One year into starting the company, Heavenly Spirits established themselves as the leading importer of Armagnac to the United States, with brands that included Delord, Marie Duffau, Dartigalongue, and Artez, a distinction they still hold to this day. Soon after, this husbandand-wife team went from being a two-person company to a twelveperson crew, as well as import leaders in several other categories of French spirits, including: organic Cognac, organic Calvados, and French Whisky.

Proud of the success they have achieved over the first fifteen years, the company continues to find new and innovative ways to connect with American spirits consumers, as well as the publishing of a quarterly newsletter and constant updating of their Heavenly Spirits Catalog, which is available both in print and on their website.

When asked to what they attribute their success, Christine answers, “Unlike most typical importers, Heavenly Spirits proudly builds and promotes our family of French spirit brands as well as the culture and savoir-faire that they grow from. In addition to being importers/ distributors, we see ourselves as educators and ambassadors for the delights and pleasures of French spirit culture.” The couple have traveled all over the United States conducting educational seminars and tastings.

People and relationships are the keys behind Heavenly Spirits success. “Most of our suppliers are small, to medium-sized,

family-owned, multi-generational businesses, who we consider part of our family of authentic French spirits,” says Daniel, adding that their two sons, “Austin and Keenan are already getting involved in different aspects of the business. Austin recently held the position of World Export Manager for one of the cognacs Heavenly currently represents. Keenan recently completed a university degree in communications and will begin work toward an MBA degree in the fall.”

The people who craft these spirits are as important as the liquid in the bottle because they are the ones whose passion and savoir-faire translate to the high-quality spirit in the glass. “The Heavenly family of producers is not just limited to how we represent their brands in the United States, but also to building relationships on French soil that spur creative collaboration,” says Daniel. Armorik, distillers of the first French whiskies, used a cask from Armagnac Dartigalongue to finish one of its single malts. Armorik Breton Single Malt Armagnac Cask Finish was the first single malt whisky available in the United States to be finished in Armagnac casks, now something of a trend, and is bottled at 46% ABV. Their most recent collaboration, an Organic Cask Strength XO Calvados from Claque-Pépin is aged 8 years and finished in Organic Cognac casks from Distillerie Du Peyrat, just landed in May.

And finally, Heavenly Spirits wouldn’t be where it is today without its growing and dedicated staff.

“Everyone from our salespeople and territory managers to our office and warehouse crew are invested in our business. We taste new products as a company, and everyone gets to voice their input. It’s made our portfolio and our business stronger and developed a very cohesive awareness of what makes Heavenly Spirits stand out. We recently did a Brand Strategy workshop and our whole team was in alignment that the word best describing Heavenly Spirits is our ‘authenticity.’ That is as true for the French spirits we represent, as for the people who make them, and our team who work so hard to educate and share them with American consumers,” says Dan.

When asked about the future of the company, Dan responds, “As we reflect on the challenges and successes of the past fifteen years, we have also been working on plans for future growth. The whole Heavenly team is looking forward to building on our past successes, as we find new and creative ways to introduce our exceptional spirit brands to the increasingly passionate and knowledgeable consumers in the United States market. We are even working on plans to bring interested parties to France for focused seminars to learn more about where these amazing spirits come from.”

For more information on Heavenly Spirits and the spirits they represent, please visit their website at www.heavenlyspirits.com

Guillaume, Jean-François and Antoine Rault of Distillerie du Peyrat Organic Cognac

David Roussier, Director, and Erwan Lefebvre, Cellar Master of Armorik Breton Whisky

Dartigalongue Un-Oaked Armagnac Spritz Dan, Austin, Keenan and Christine Cooney at BCB in June.

Bar Convent Brooklyn 2023

OUR “BEST-OF” RECAP FOR THIS YEAR’S EVENT

During the ultimate gathering of spirits industry professionals, Bar Convent Brooklyn stayed true to this year’s promise of raising the bar and going bigger and better. As the premier event for the beverage and bar industry, BCB 2023 brought together the finest minds, trends, and innovations in the world of spirits, cocktails, and hospitality. The experience was full of unique and sought-after spirited tastings, cutting-edge techniques and educational seminars, with countless like-minded enthusiasts and experts rubbing elbows and networking. This year was a celebration of creativity, knowledge, and camaraderie.

"Bar Convent Brooklyn 2023 surpassed all expectations, providing an unparalleled platform for innovation, networking, and inspiration in the beverage industry,” shares Jackie Williams, Event Director. “With over 4,500 industry professionals, the fully sold-out show floor featured 198 brands, 121 speakers participated in 55 education sessions, and 475,000 drink samples were poured over the course of the event—all of which marked 2023 as the largest Bar Convent Brooklyn to date. This extraordinary gathering in Brooklyn's Industry City offered a comprehensive overview of the thriving beverage landscape, from craft spirits to workplace wellbeing."

WHAT PEOPLE ARE SAYING ABOUT BCB, 2023

“Heavenly Spirits was pleased to participate at both the Bar Convent Brooklyn and the Indie Spirits trade shows in New York this year,” says Daniel Cooney, owner and founder Heavenly Spirits. “Both exhilarating and exhausting, it was our most committed involvement in this important industry event yet, reflecting our continued growth as an importer, distributor and brand builder. It was also a pleasure to have our sons, Austin and Keenan there helping, as well as some key suppliers, and our fabulous NY distributor, VOS Selections. Supplier representatives included: Lucas de Jahan, from Baie des Tresor Rhum, Spiritique's Olivier Hidier, Armagnac Hontambère's Maître de Chai, Sylvain Lafargue and Manager, Cindy Crighton. Freelance Bartender extraordinaire, Marc du Jonchay was also there whipping up some heavenly cocktails for attendees to sample. Many thanks to all.”

- Daniel Cooney, Heavenly Spirits

“My experience with BCB going back to East Berlin has always been very positive,” shares Cocktail King, Dale DeGroff, debuting his DeGroff Bitter Aperitivo and DeGroff New World Amaro. “I consider BCB the most valuable trade gathering on the calendar. The seminars are all free and run by people in the industry I really want to hear from; top distillers and entrepreneurs who like me are bringing emerging brands to the festival. And I believe that the tiered pricing structure allows that access to brands that cannot afford other larger trade shows. This year's show didn't disappoint. From my perspective in the Emerging Brands Pavilion with the launch of DeGroff New World Amaro and Bitter Aperitivo—the show delivered a steady flow of buyers, bartenders and media which are important to new brands. Additionally, presenting with Ted Breaux on the main stage was a great way to share insights with a really engaged audience.”

- Dale DeGroff, DeGroff Bitter Aperitivo and New World Amaro

“I thought this was the best BCB yet. Well-organized, loved the location, we had tons of foot traffic at our booth and the overall mood was extremely positive. If that's not WINNING, I don't know what is.”

- Steven Soderberg, Singani 63

THE BRAZILIAN COCKTAIL CHALLENGE

WIN A TRIP TO BRAZIL!

Get to know CACHAÇA! It’s hard to say, but easy to drink™. Submit your cachaça cocktail recipes in two categories, inspired by two of Brazil’s many diverse musical styles:

SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Visit the microsite on ChilledMagazine.com for the competition rules and to enter your novel cachaça cocktail recipes.

Hard to say, easy to drink.TM

www.novofogo.com

SPONSORED BY NOVO FOGO CACHAÇA

Chilled 100 Sponsored Dinners

DURING BAR CONVENT BROOKLYN

Photos by Heather Dolen

DURING BAR CONVENT BROOKLYN, OUR CHILLED 100 BARTENDERS WERE HOSTED BY TOP BRANDS IN THE INDUSTRY EXPERIENCING AN EDUCATIONAL JOURNEY THROUGH SPIRITED DINNER PAIRINGS, INDUSTRY NETWORKING, AND FUN. HERE ARE A FEW OF THE SPONSORED EDUCATIONAL DINNERS THAT WELCOMED OUR CHILLED 100 BARTENDERS THIS YEAR.

SPONSORED DINNER BY MARUSSIA, USA

Hatozaki Whisky, 135 East Gin, and Akashi Tai Sake paired with the Chilled 100 bartenders is the perfect recipe for a successful party! The brands hosted an after party on the heels of Bar Convent Brooklyn at Shan that dazzled with impressive cocktails that flowed throughout the night creating special memories for the brands and bartenders alike.

“The Chilled 100 Bartenders helped make the after party a night to remember. They are the pulse at the heart of what makes these evenings so special. Their knowledge of mixology and their passion for their craft is felt in even the smallest nuances.

“We’d like to give a notable mention to Joe Nelson, New York Metro Sales Manager at Marussia Beverages USA, for an informative and invigorating masterclass and tasting for Hatozaki Whisky, 135 East Gin, and Akashi Tai Sake.

“What a great night full of delicious spirits and great conversations!” says Danielle Markus, Digital Marketing Coordinator at Marussia Beverages USA.

ON THE MOMENT

Blending 200 years of quality with a modern twist, upgrade life’s everyday moments with Zonin® Prosecco. Whether you’re celebrating special moments or indulging in the soft citrus notes for aperitifs, cocktail mixers and food pairings, our Prosecco inspires you to Zone-InTM on the moments that matter most. Cheers!

www.zoninusa.com

@zoninusa

THE LOCALS EVENT

SPONSORED DINNER BY HEERING CHERRY LIQUEUR

Under the theme "Open up New York," Heering, the world's first and most acclaimed Cherry Liqueur, successfully curated three exceptional events in the Big Apple: commencing with a trendy "Sip & Spray" activation, where key tastemakers and influencers in New York showcased their artistic skills by creating cocktailthemed artworks under the guidance of esteemed street artist, Hektad. Throughout the evening, attendees were treated to inspiring Heering cocktails that perfectly complemented the creative atmosphere. The showcase continued with a Heering pop-up soirée in the stylish neighborhood of Soho, graciously hosted by CEO Mark de Witte. where both the industry and bartending community were welcomed to indulge in Cocktails & Bites by Heering. Lastly, Heering, a brand that has long inspired bartenders worldwide to create both timeless classics and innovative libations since its inception in 1818, captivated visitors at the BCB in Brooklyn with an eye-catching booth radiating the vibrant hue of cherry-red. Attendees were invited to savor delectable cocktails such as the Heering Old Fashioned and Heering Jungle Bird, while being captivated by Heering's exquisite Heritage bottles. Additionally, they were given an exclusive preview of the forthcoming bottle design set to be launched later this year. Be sure to stay tuned!

SPONSORED DINNER BY PINEAU DES CHARENTES

Led by industry great, ms. franky marshall, who got her claim to fame as Clover Club’s top bartender is now teaching and educating the industry about Cognac and Pineau des Charentes. While teaching our Chilled 100 Bartenders about modern bartending techniques, she spoke eloquently about the different expressions of Pineau des Charentes, pairing each with different French cuisine.

We had an enthusiastic group of industry folx, many of them new to Pineau. I was very excited to be able to show them a wide range of expressions (thirteen in total!) and have them discover how well PdC works not only in cocktails, but paired with food. Like i always say: #pineauyouwantsome!

- ms. franky marshall, Modern Bartender, Educator, NY

THE LOCALS EVENT

SPONSORED DINNER HOSTED BY RON COLON

“Rooster Rojo Tequila was happy to host the Chilled 100 Awards Judges after a long day of tasting. We watched the sun set over Manhattan from the rooftop of the Boro Hotel in Long Island City while eating pizza and drinking Boilermakers. A casual end to an intense day because, at Rooster Rojo, we get bartenders!” Katy Wallace, Ron Colon Salvadoreno.

SPONSORED DINNER HOSTED BY BCI MAISON VILLEVERT

At the newly renovated Bill’s in Brooklyn, our Chilled 100 Bartenders met Jean-Sébastien Robicquet, founder and CEO of Maison Villevert, named for a 16th century manor house in the Charente region in southwest France, now the company’s headquarters. Jean-Sébastien led our bartender group on a guided cocktail tasting tour, highlighting the company’s products including G’vine Super Premium Gin, Nouaison Gin, and Excellia tequila.

CHILLED 100 SPIRITS AWARDS JUDGING EVENT

The Chilled 100 Spirits Awards are the industry’s most prestigious and relevant celebration of excellence our profession has to offer. With an extraordinary appreciation of craftsmanship, innovation, and creativity our expert Chilled 100 group of bartenders is composed of the most influential industry professionals who bring their wealth of knowledge, expertise, and discerning palates to our annual judging event.

This year during Bar Convent Brooklyn, our carefully chosen Spirits Award judges embarked on a journey of discovery, venturing into the world of fine craftsmanship, passion, and creativity that goes into creating exceptional spirits. Cheers to all the participating brands, and congratulations to the spirits earning our coveted Chilled 100 Bartender Seal of Approval, and one of our Emblems of Excellence for categories including Break Out Brand, New Brand, Packaging Design, Women Owned and Sustainability.

THE LOCALS EVENT

CHILLED 100 SPIRITS AWARDS RECEPTION AT BAR CONVENT BROOKLYN

Our Chilled 100 Spirits Awards was the premier place to be following the first day of Bar Convent Brooklyn. Our Chilled 100 Judges announced the spirits brands earning the coveted Chilled 100 Bartender Seals of Approval. The turnout was great, with brand owners and brand representatives joining in on the celebration with our esteemed team of judges. The guests enjoyed complimentary cocktails created by our sponsors along with light bites while anxiously awaiting the results of this year’s Chilled 100 Spirits Awards. Congratulations to all the winners.

Thank you to our sponsors, The Women’s Collective including Boss Molly, Absinthia, Amaricano, Dona Vega, Inspiro, Deanston, Amarula, along with Angostura, Nonino, Reazul, Wild Hibiscus Flower Co. and The Perfect Puree of Napa Valley.

“We are so glad we could collaborate with other womenowned brands to sponsor the Chilled 100 Spirits Awards reception during this year’s Bar Convent Brooklyn. Meeting the other female founders and working together to create this event was the highlight of my time at BCB,” shares Mara Smith, The Women’s Collective.

“After a long day working at Bar Convent Brooklyn, we appreciate a shortened awards reception,” says Katy Wallace, Ron Colon Salvadoreno. “Another Ron Colón win makes the Chilled 100 Spirits Awards a great experience. Our Red Banana Oleo Rum won the Bartender Seal of Approval and 99 points! We appreciate that Chilled always puts on a great event from delicious appetizers to thoughtful cocktails (thanks Wendy!) to a great ambiance.”

Checking in a Year Later with the NEAT glass

IN OUR INTERVIEW LAST JUNE, WE DISCUSSED THE NEAT BRAND, PRODUCT DEVELOPMENT, AND MISSION. A YEAR LATER WE MEET AGAIN TO FOCUS ON THE CHALLENGES WITHIN THE SPIRITS INDUSTRY FOR ARSILICA, INC. AND FUTURE STRATEGIES FOR THE NEAT GLASS.

INTERVIEW WITH GEORGE MANSKA, CSO, ARSILICA, INC.

You’ve said that consumer education is a key issue which needs to be addressed in the spirits industry. Please explain.

Spirits tasting and evaluation is generally taught by corporate brand ambassadors and author/critic personalities who have no background in scientific discipline. Few question the absence of science, and evaluation procedures are rife with myth, inaccuracies, and false information which mislead consumers. Much has changed in the last decade, including consumer core values and sensory science, which begs for much-needed discipline and understanding of science and in turn leads to a greater appreciation of spirits. The same old myths have been taught for so long they have become DNA for uneducated spirits drinkers. Core values of younger generations (Gens Y, Z, Millennials, and Alphas) place high priority on science-based, truthful knowledge and embrace a sense of community and social responsibility, distrusting corporations who don’t share these values. All these factors contribute to a disconnected, stagnant industry.

Who should take on the educator role?

Certainly not uneducated critics, prose writers, those with conflicts of interest, or those who use their audiences for marketing/sales. The disconnect is a winwin opportunity for the consumer and the industry. Large corporations are primarily concerned with increasing market share and turning newly purchased brands into accretive profits and place very little emphasis on consumer education. Yet what better way to improve trust than to educate, provided it’s based on truth and the scientific method. The quickest and most effective way to educate is through in-house corporate brand ambassador training. If corporations accept the task, they must also closely monitor their marketing departments to avoid twisting science and inventing pseudoscience to support dubious product claims. The corporations improve industry and consumer intellect while creating stronger bonds with consumers through a sense of community, social responsibility, and presenting the dignity of truth. Consumers become wiser, engaged, and view corporations as providers of factual, helpful information. AI (artificial intelligence) can help outline a science-based program.

Why can’t the NEAT glass engage in the education aspect?

The task is monumental and requires a co-operative effort. We are primarily a research company and teach science at every opportunity, but we tied one hand behind our back by introducing the NEAT glass product. Our research created NEAT, and proceeds are passionately invested in further research. Tulip glass makers who were taken by surprise with our sensory contributions, for whatever reason often unjustly cast us as selfserving when we attempt to share the science. Many attempt to discredit the science, but, ironically, cannot produce research of their own. Our most effective and successful teaching has been through open-access, peer-reviewed professional journals, which we openly share, and those who try and buy NEAT and spread the word.

What about industry associations?

Associations have a different problem. Although they do great things by lobbying the legislature on behalf of the industry, they are funded by a tiered membership dues structure which creates conflict among competing members. They claim education as a priority and also an association benefit, yet they can’t be truly objective if seminar educational material offends top-tier dues payers.

George Manska, CSO, Arsilica, Inc.

THE LOCALS BRAND OWNER PROFILE

Give us an example of the poor or inadequate education or myth.

To us, the worst offense is overt omission of education regarding sensory and social effects of ethanol. Spirits educators avoid issues of gender equity, peer pressure, and ethanol compromised olfactory because they interfere with the short and sweet, direct sales pitch. As the popular choice, tulips have promoted concentrated pungent, anesthetic olfactory ethanol for decades, misleading the public to believe high ethanol equals high quality, and high ABV and cask strength is best. Higher ABV spirits cost more, consumers have come to equate high price with high quality. Serious drinkers know it’s false. We discuss gender equity and social issues of ethanol in the depth they deserve in NEATNEWS on our website.

That all makes sense, but let’s address whiskey drinkers’ favorite glass, the Glencairn versus NEAT. How do you approach that issue?

History proves that science eventually triumphs, whether it’s electric vehicles, solar, microwave ovens, smartphones, indoor flushing toilets, or even an innocuous whiskey glass. Traditional tulips concentrate nose-numbing ethanol and mask subtle aromas. Tulip-offshoot Glencairn became the success of the century through the marketing genius of the Davidson family. The loyalty of the public and industry toward Glencairn is the result of: (1) their timely recognition of opportunity, unique styling, and solid business planning coupled with, (2) the failure of the spirits industry and scientific community to offer viable alternatives. We don’t see Glencairn as direct competition, although the older audience will argue, since they define a whiskey glass as a simple, necessary vessel with the sole function to transport spirits from bottle to mouth, and they are firmly attached to the tulip icon/identity badge of the worldwide whiskey drinking fraternity. We may take a tiny portion of their market because NEAT functionality goes beyond tulip glass capabilities by removing pungent, nosenumbing ethanol, unmasking subtle aromas, and enhancing spirit appreciation. For serious drinkers NEAT is has great value yet many casual drinkers are reluctant to try for fear of being different than their whiskey drinking friends.

What do you say to those who poke fun at NEAT’s weird shape?

The common similes are goldfish bowl, votive candle holder, or spittoon, and we say it resembles a pot still. Shape critics are the same ones who laugh at obesity, or when someone trips or has a visible disability. We make no apologies, it’s not styling whimsy, its shape is a by-product of a form-follows-function discipline, the end result of a scientific solution to an aroma dispersion and delivery problem.

NEAT is a diagnostic tool which displays all true aromas, prominent and subtle, good and bad, for detection, identification, and enjoyment. Our published peer-reviewed beverage journal paper narrates how it works.

Earlier, you mentioned AI. Are you using AI, and if so, how is it applied?

We recently discovered AI’s spectacular ability to disseminate huge amounts of data and render concise, useful information. NEATNEWS #3 relates to an AI exercise in which we reexamined consumer data gathered years earlier to construct profiles of the casual whiskey drinker (CWD), and the serious whiskey drinker (SWD). Further questioning yielded valuable strategies for commitment of corporate dollars to improve directional research. Our SWD base is growing and with healthy holiday sales we will be poised to top one million glasses produced by spring 2024.

What can you say to encourage drinkers to try NEAT?

If you are a serious spirits lover, give NEAT a chance to become your personal diagnostic tool and discover what’s hiding behind pungent, anesthetic ethanol. NEAT is an indispensable aid to making expensive purchasing and collecting decisions. Serious drinkers understand NEAT’s usefulness and enjoy what it provides in knowledge and appreciation, especially for expensive collector spirits where quality or specific subtle flavors are highly prized.

Going Beyond the Stick

DALLAS AMARO BAR, THE BRANCA ROOM, WHERE GUESTS ARE THE MAIN INGREDIENT

HEAD TO THE BACK OF CHIMICHURRI ARGENTINIAN BISTRO & BAR PAST THE WINE CELLAR TO ARRIVE AT A UNIQUE ENTRANCE INTO THE ONLY AMARO BAR THAT DALLAS OFFERS, THE BRANCA ROOM. TWO YEARS OF HARD WORK AND PLANNING BETWEEN JESUS CARMONA (OWNER OF CHIMICHURRI), JAMES SLATER (MANAGER/PARTNER AND FOUNDER), AND EDOARDO BRANCA (VICE PRESIDENT OF BRANCA USA) BROUGHT THE CONCEPT TO LIFE.

By Joseph Luparello

THE LOCALS BAR PROFILE

This speakeasy’s name is derived from the famed Italian Amaro liquor, Fernet-Branca. When deciding on the name for their bar, the founding team was inspired by a play on words used in Argentinian cocktail culture. In Argentina, drinkers deeply love Fernet and Coke, so much so that they coined their national cocktail the “Fernando.” There would be your answer if you wondered why anyone would name a bar after an Italian Amaro!

The Branca Room displays the peak of South American cocktail culture through an extensive Amaro collection, homemade tinctures, liqueurs, and bitters. On top of excellent customer service, the establishment features a rotating menu that changes every six months to highlight an array of flavors.

Describing the experience at his tucked away gem, Slater shares, “The experience is unique from the onset; the walk through a busy restaurant into a wine cellar, and out the decorated walls through the red door, into The Branca Room you enter to the sound of cocktail shaking, a contemporary playlist, and of course the kind and welcoming greet from the friendly and knowledgeable staff. The Branca Room becomes a modern celebration, where the old meets the new, and the cocktails are at its epicenter.”

The cocktail program revolves around the implementation of Amaro. Their mixologists use modern techniques while sprinkling in a hint of classic cocktails. Utilizing the classics opens the door for imagination, allowing them to bring fresh new twists to the menu. For example, their take on a Manhattan is the Amaro Transfusion, a unique mix of homemade vermouth, rye whiskey, port, and jasmine.

Along with their panache to re-interpret the classics, the drink menu also takes inspiration from the in-house ingredients made exclusively for their craft. Not to mention an innovative, knowledgeable bar staff that wants to leave a mark by pushing standards with every new integration of the drink menu.

Reflecting on how he runs such a successful bar program, Slater concludes, “I have realized that for the sake of the business, running a successful bar program, we need to go beyond the stick. We must immerse ourselves in our community and help to uplift because at the end of the day, our customers are the essential ingredient in our establishment.”

◦ Add 2 Lemon Slices and 2 Basil Leaves

◦ Place 3 to 4 Ice Cubes in a Wine Glass

◦ Add Villa Massa Limoncello (1 ¼ oz)

MIX IT UP CELEBRITY SIPS

HULU’S MYSTERY COMEDY-DRAMA SERIES, ONLY MURDERS IN THE BUILDING, CREATED BY STEVE MARTIN AND JOHN HOFFMAN, FOLLOWS THREE STRANGERS WITH A SHARED OBSESSION FOR TRUE CRIME, WHO FIND THEMSELVES WRAPPED UP IN ONE. FROM MURDER MYSTERY PODCASTS TO WHODUNNIT SILLINESS, THE CHARMING SERIES RETURNS THIS SUMMER FOR A STAR-STUDDED THIRD SEASON.

MERYL STREEP

Coming to Season 3, Meryl is credited as appearing in a recurring role. The three-time Oscar winner can be seen on a Zoom call back in 2020 sipping on a Martini in her bathrobe!

#RelatableAF

STEVE MARTIN

Steve plays Charles-Haden Savage, a semi-retired actor who was the star of a popular 90s crime drama, Brazzos. Steve says he enjoys sipping wine during meals and special occasions these days.

TINA FEY

Tina plays Cinda Canning, an extremely successful podcast host. Tina is our type of gal. She drinks whiskey, wine, and back in her 30 Rock days, invented Funky Juice, made with Sprite and white wine poured over ice cubes!

MARTIN SHORT

Martin plays Oliver Putnam, who is an ambitious but struggling Broadway director. Since the trio’s podcast was his idea, he became its director. Short once shared that every night, he enjoyed a Rum & Coke and a conversation with his late wife, Nancy Dolman.

After a cameo in the Season 2 finale, Paul returns as Broadway star Ben Glenroy. Mostly Paul refrains from alcohol consumption, opting for Heineken 0.0. In his Super Bowl ad, Ant Man can be seen enjoying it before heading out to save the day. “Heineken 0.0 is sweet; I like it. It tastes just like a Heineken. It's awesome,” says Rudd.

Selena plays Mabel Mora, a young artist living alone

beverages out for Coca

and more due to her kidney transplant.

CASK EXPLORER SINCE 1897

ADVANCED MIXOLOGY DRINK IN HISTORY

MINT JULEP

THE DRINK THAT EMBODIES SOUTHERN CHARM AND SOPHISTICATION

By Lanee Lee

What do the 26th President of the United States and Ernest Hemingway have in common besides being American icons and outdoor enthusiasts? They were Mint Julep fans. The Mint Julep, that refreshing concoction of bourbon, mint, sugar, and crushed ice, has captured cocktail enthusiasts’ hearts and taste buds for centuries. Although typically associated as an American cocktail, the Mint Julep has Middle Eastern roots. Julep comes from the Parisian word “gulab,” meaning rosewater. This reflects the historical use of rosewater in early versions of the drink, eventually pulling in mint from Mediterranean influences.

On American soil, the Mint Julep emerged in the early 18th century as a medicinal elixir believed to cure various ailments. And the traditional silver cup was adopted to keep the drink cold when ice was a rare commodity.

The earliest known mention of a Mint Julep was in the 1803 book, Travels of Four Years and a Half in the United States of America by John Davis. A British traveler, Davis wrote about the drink during his visit to Virginia. “A dram of spirituous liquor that has mint in it, taken by Virginians in the morning,” wrote Davis.

The drink’s popularity quickly spread, becoming a favorite among politicians, socialites, and literary figures alike.

Two of these Washington D.C. powerhouses with Mint Julep affinities were Henry Clay, the U.S. senator from Kentucky, and President Theodore Roosevelt. During his term in the 1850s, Clay made the cocktail popular on the hill at Willard Hotel’s Round Robin Bar. Known as “the residence of the presidents,” the Willard Hotel claims to serve Clay’s Mint Julep recipe still today.

The 26th President of the United States used the drink to persuade cabinet members to play tennis. After a match, players were treated to Roosevelt-style Mint Juleps with rye whiskey (instead of bourbon) and a splash of brandy.

As the Mint Julep gained notoriety, it began to seep into popular culture. In F. Scott Fitzgerald’s The Great Gatsby, the cocktail embodies the decadence and glamor of the roaring 1920s, with Jay Gatsby serving them by the dozen at his extravagant parties. Gatsby knew that a well-crafted Mint Julep was the perfect accessory for a night of indulgence and excess.

In films like Gone with the Wind, the Mint Julep became synonymous with Southern hospitality and charm. Mint Juleps became a staple at Hollywood parties, and their popularity continued to soar. Celebrities like Audrey Hepburn, Marilyn Monroe, and Cary Grant were often photographed sipping on the cool, minty elixir.

Bartenders, be forewarned: The drink must be done right. Or else, you might have it thrown in your face. Legend has it, reported in the book Jungle Rules, author Ernest Hemingway took a sip of a Mint Julep in a Parisian bar and threw it across the room bellowing, “Can’t any of you frogs make a man a decent Mint Julep?” Another iconic American novelist made them himself to ensure the proper proportions. When he was writing screenplays in Los Angeles, William Faulker—a quintessential Southerner from Mississippi—got behind the bar at Musso & Frank’s in Hollywood (still open today) to make his own Mint Julep.

There’s even a catchy tune dedicated to the Southern drink. “One Mint Julep,” about getting in trouble after drinking a single Mint Julep, was released by The Clovers in 1951. Then, a decade later, it became number one on the R&B charts when Ray Charles covered it.

But the drink’s most famous cultural role is at the Kentucky Derby in Louisville, Kentucky. The iconic horse race and the refreshing cocktail have been inextricably linked since 1938. Brown-Forman’s Old Forester is the featured bourbon in the “Official Mint Julep of the Kentucky Derby.” Over 10,000 bottles are used to make more than 120,000 Mint Juleps served during the two-day event. Fun fact: The world’s largest Mint Julep was made in 2013 at the Derby. It was six feet tall, using 1,200 bottles of bourbon, 20 gallons of mint syrup, and 15,000 sprigs of mint.

From its humble beginnings as a medicinal remedy to its star-studded Hollywood appearances and its association with the Kentucky Derby, the Mint Julep has become an emblem of Southern charm and sophistication.

As Clark Gable’s Rhett Butler famously quipped, “Frankly, my dear, I don’t give a damn; but I’ll have another Mint Julep.” Cheers to the Mint Julep, a drink that reminds us that good taste never goes out of fashion.

Transported with One Sip

ZONIN ENHANCES THE RTD SPRITZ SPACE

The booming ready-to-drink cocktail category captured the attention of the health-conscious through canned beverages with low calorie counts and even lower ABVs. While these wholesome options provide an excellent alternative, they often fall short when it comes to pleasing the palate.

In comparison to a freshly made concoction by a mixologist, premade cocktails generally lack the ability to emulate the same authentic, premium flavor. Luckily for those torn between sipping healthy or happily, the wheels of innovation never stop turning. Brands like Zonin1821 are taking innovation head-on with its Zonin Coastal Lemon Spritz.

The very foundation of Zonin1821 is authenticity. The family company grows, bottles, and directly imports straight from the source to the glass. Blending 200+ years of winemaking experience with award-winning grapes from Northern Italy, its expert team combined all-natural lemons to emulate the experience of a professionally hand-crafted spritz cocktail.

Zonin Coastal Lemon Spritz is no ordinary RTD. The beverage captures the perfect combination of a spirited cocktail, with essence of Italian culture and well-balanced attributes found in its award-winning sparkling wines. One sip of the wine cocktail blend will transport you to the shores of the Amalfi Coast.

Just like the production of Zonin Prosecco, the sparkling wine base used for the RTDs undergoes a vigorous process. It then provides the foundation for a spirit-like cocktail, blending all natural lemons to create a bold, zesty, and refreshing sipping experience.

Enthusiasts who love dissecting the components of wine will find this blend on Italian spumante wine to be beautiful in color and incredibly well-balanced with a nice acidity with subtle sweetness. It’s a modern twist on a classic, a nod to Italy’s famous lemon regions, and to its signature aperitif, Limoncello.

Zonin1821 plans to keep enhancing the RTD category with the release of Zonin Orange-Cran Riviera Spritz. Geared towards capturing the Fall and Winter seasons, the line extension is set to hit shelves in Fall of 2023.

FABBRI AMARENA, AUTHENTICITY IN EVERY JAR

An Icon of Style and Taste

By Joseph Luparello

By the 80s, Fabbri’s reached a worldwide market, and in 1995, chefs and bartenders across the globe began to reimagine their menus with Fabbri products as a part of them. Throughout the brand’s extensive history and to this day, tradition and passion have been upheld as the key ingredients in every recipe.

Fabbri Amarena is the quintessential “Made in Italy” product. Created in 1915 by Rachele, it has been handed down from generation to generation and still used today. It calls for the strict use of Amarena cherries grown in the Mediterranean region and real sugar to bring out unique textures and authentic flavors. It’s no surprise the combination makes quite the accomplice to craft cocktails.

“The authenticity and high quality of Amarena Fabbri is unparalleled. Often rich, sugary syrups can overwhelm the flavors of a recipe so easily, no matter how small the quantity. Our cherries in syrup are meant to enhance a dish, whether sweet or savory, and go well with a range of cocktails from innovative spritzes to classic Manhattans. This versatility also makes them a great product to keep on hand for bar programs constantly looking to innovate and switch up their cocktail offerings,” adds Nicola Fabbri, President and CEO of Fabbri 1905.

Bartenders across the globe are experimenting with the cherry-based spirit in tiki-inspired drinks, Mojitos, Gin & Tonics, and more.

The story of Fabbri 1905 dates back an entire century, when Gennaro Fabbri took over an old grocery store that housed a wine cellar in Port-Maggiore, Italy. He transformed the shop into a producer and distributor of liqueurs. Later in the 1920s, the opening of the company’s first Bologna plant caused production to expand into delicious alcoholic and non-alcoholic syrups.

Then came along Fabbri’s most famous product, the “Fabbri Amarena,” inspired by a recipe from Gennaro’s wife Rachele. For the next several decades, the Fabbri brand expanded with more groundbreaking products like the “cremolati,” which were semi-finished bases for traditional gelato-making that, when mixed with milk or water, would transform into artisanal gelato.

While being a true icon of style and taste, Amarena Fabbri does far more than pleasing the palate. The distinctive jar packaging can be used as eye-catching décor for a home bar or bar cart. Over the years, several functions for the jar have been conceptualized, from flower vases to cocktail glassware.

Aside from their classic spirits, Nicola’s brand also makes Zenzero Fabbri, ginger in syrup, and Fragola Fabbri, strawberries in syrup. Each performs well in a variety of cocktail recipes.

ADVANCED MIXOLOGY CRAFTING COCKTAILS

Mixing with Magic

CLASSIC DRINKS THAT LEAVE A LASTING IMPRESSION MADE WITH COCO LOPEZ

Imagine unlocking tropical paradise in a can—bursting with the essence of coconut. Coco Lopez, the ultimate indulgence for those seeking to level up their cocktail game and transport their taste buds to the closest tiki bar. Renowned as a key ingredient in the iconic Piña Colada, Coco Lopez is a versatile mixer that opens a world of possibilities for bartenders.

Its authentic coconut flavor has been long cherished by bartenders looking for an ingredient that blends seamlessly into signature creations, elevating drinks from tiki-inspired wonders to modern tropical concoctions. Coco Lopez transports mixologists to a paradise state of mind—unleashing creativity and inspiring experimentation. Cheers to the magical world of mixing with Coco Lopez.

Coconut Daiquiri

INGREDIENTS

1 ½ oz. Coco Lopez Cream of Coconut

1 ½ oz. rum

½ oz. lime juice

1 cup ice

PREPARATION

Mix in blender until smooth.

Mimosa Lopez

INGREDIENTS

2 oz. Coco Lopez Cream of Coconut

3 oz. champagne

PREPARATION

Mix until smooth. Serve over ice.

TEQUILA BOLD AS HELL, SMOOTH

AS SILK.

ADVANCED MIXOLOGY CRAFTING COCKTAILS

Cape Colada

Courtesy of Bennigan's Restaurants, Inc.

INGREDIENTS

2 oz. Coco Lopez Cream of Coconut

¾ oz. vodka

¾ oz. peach-flavored schnapps

2 oz. cranberry juice

1 oz. sweet and sour mix

2 cups crushed ice

PREPARATION

Blend for 60 seconds and garnish with pineapple.

ADVANCED MIXOLOGY BRAND SPOTLIGHT

The best memories often come from unexpected moments shared with people who are special to us. Things like spontaneous group tattoos, parties that end with Guitar Hero the next day, or nightcaps with old friends that carry on for hours. It’s a shame these treasured experiences come to an end, but that doesn’t mean the stories can’t last forever.

Superbird Tequila was created to serve as the ingredient you add to live these everlasting tales. “We made Superbird because it’s what we want to drink,” explains founder and CEO, Richard Betts. “We wanted the full body, flavor, and heat of a traditional tequila without any of the burn. We created Superbird to have all the good stuff and none of the bullshit.” This superb tequila is built for those with wild hearts. Each in its own way, the three expressions, Blanco, Reposado, and Spicy Fuego are intensely natural and rebellious spirits.

The Blanco is a bright tequila, with a round mouthfeel and smooth finish. Crafted with 100% Azul Agave, it’s the foundation for the other two Superbird expressions.

For six months the Blanco is aged in wooden bourbon and wine casks to produce their Reposado tequila. With a distinct amber color, this tequila has a real depth of flavor. The result is rich, complex, and earthy.

To create the Fuego tequila, they once again start with that same Blanco base and add red grape skins for coloring, much like in the process to make rosé wine. The result is a vibrant pink hue. It is then infused with custom jalapeño syrup to give it just the right amount of kick. Spicy and smooth, Fuego is great as a shot or in any fiery variation of a Margarita.

Superbird’s untamed attitude is perfectly displayed through packaging designs brought to life by their team and the expertise of Ukrainian tattoo artist, Oleg Romaniuk. The story of the brand is told through the imagery.

Bartenders should know this tequila is ideal for getting creative, as it is a premium spirit without all the fuss. It is both fun and deliberately crafted to fulfil the wants of the adventurous spirit! Light it on fire, flip the bird, make drinks that are whacky, bizarro, and different. Push the envelope!

“WE LIKE TO TREAT THE ILLUSTRATION AS A BIT OF A RORSCHACH TEST,” SHARES BETTS, “PEOPLE SEE WHAT THEY WANT IN IT. THERE’S A LOT GOING ON IN THERE: THERE’S THE SKULL REPRESENTING MORTALITY, THE BIRD, WHICH IS LINKED TO FREEDOM, THE SNAKE FOR ORIGINAL SIN, THE SCARAB AND FLOWER VISUALIZING THE BOUNTY OF THE NATURAL WORLD.”

PUSH THE ENVELOPE, MIX WITH SUPERBIRD TEQUILA

SHAKING AND STIRRING LAUNCHES

SMOKE LAB SAFFRON VODKA

Crafted from Basmati rice, pure Himalayan spring water and pure Kashmiri saffron, Smoke Lab Saffron Vodka brings an exceptional experience to the world of Indian spirits. This luxurious liquid delivers subtle, sweet earthy notes followed by a delicate floral finish. “We chose Kashmiri Saffron because of its unique characteristics—longer and thicker stigmas, natural deep-red color, high aroma, subtle bitter flavor, and chemical-free processing—along with its regenerative health properties,” explains founder and CEO, Varun Jain.

GIRLS ON FILM

Created by Paula Lukas

INGREDIENTS

1 ½ oz Smoke Lab Saffron Vodka

1 oz Power's Irish Rye

3 oz ruby red grapefruit juice

¼ oz orange blossom water

PREPARATION

Muddle 6 raspberries in a shaker. Add ingredients with ice, shake, fine strain over fresh ice into a large rocks glass. Garnish with a skewer of raspberries.

HARDIN’S CREEK

‘THE KENTUCKY SERIES’

James B. Beam Distilling Co. has launched ‘The Kentucky Series,’ a three-part release of Kentucky Straight Bourbon Whiskeys in the brand’s collection of ultra-rare expressions. Comprised of Hardin’s Creek Clermont, Hardin’s Creek Frankfort, and Hardin’s Creek Boston, each aged at the respective locations, but all having the same mash bill, and aged for 17 years. Expressions of the Kentucky Series will be released in limited quantities throughout this year, beginning with Clermont on June 1st, Frankfort on August 1st and Boston on September 1st.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Hardin’s Creek ‘The Kentucky Series’ Ice (optional)

PREPARATION

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

OLE SMOKY BANANA WHISKEY

The most visited distillery in the world and the #1 moonshine brand in the United States announces its release of Banana Whiskey, joining the brand’s long list of over 25 creative moonshine flavors and 17 inventive whiskey flavors. “We’re excited to have the opportunity to offer these limited-time flavors,” says Robert Hall, CEO, Ole Smoky Distillery.

BANANA OLE FASHIONED

INGREDIENTS

2 oz. Ole Smoky Banana Whiskey

1 tsp simple syrup

2 dashes bitters

PREPARATION

Combine ingredients in a rocks glass with ice and stir. Garnish with an orange peel twist and an Ole Smoky Moonshine cherry. Drink responsibly.

SANTO TEQUILA AÑEJO

Sammy Hagar and Guy Fieri launch certified additive-free, 100% blue agave añejo produced at the El Viejito Distillery in Atotonilco el Alto, Jalisco, Mexico. The latest expression is aged an average of 24 months in former American whiskey casks. Tequilera Karina Rojo uses a traditional lowand-slow cooking method to produce an 80-proof Highland tequila that is agave-forward, letting the earthy, sweet flavor of the agave to truly shine through.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Santo Tequila Añejo

Ice (optional)

PREPARATION

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

SPEARHEAD WHISKY

The award-winning whisky from Loch Lomond Distillery is unique from other whiskies as it uses innovative infrared toasted barrels to finish the whisky. This technology results in an unforgettable, approachable taste profile with notes of sweet fudge, vanilla, apple, lime, and blackberry. “It’s the perfect whisky for those who prefer the sweetness of a bourbon or enjoy a long-whisky based serve,” says Calum Leslie, Head of Innovation.

PEACH HEAD

INGREDIENTS

1 ½ oz. Spearhead

½ oz. Pêche de Vigne

¼ oz. lemon juice

10 mint leaves

2 dashes orange bitters

PREPARATION

Fill glass with ice, add ingredients. Top with ginger ale and garnish with wedge of peach.

HEAVEN’S DOOR DECADE SERIES II

Bob Dylan’s award-winning American whiskeys reveal a second release of the Decade Series, a limited collection of super-premium American whiskeys, each aged 10 years or more. Decade Series II is a 10-year straight rye whiskey with bold and spicy flavors complemented by delicate notes of vanilla and caramel imparted by the oak barrel. It follows the awardwinning inaugural release of 10-year straight bourbon whiskey.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Heaven’s Door Decade Series II Ice (optional)

PREPARATION

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

MADE WITH ALL-NATURAL HONEY

BARENJAGER HONEY & BOURBON LEMONADE

Add 2 oz of Barenjager Honey Bourbon into a rocks glass with ice. Top with 4 oz of freshly squeezed lemonade and stir. Garnish with a lemon wheel & enjoy!

Photo by @gastronomcocktails

Bartenders are quite the dynamic group, of course, with a shared identity. With peer connections, this group of hospitality professionals can become a powerful force with a shared purpose that binds them. Inspired by camaraderie, industry events tend to stir up feelings of belonging and collaboration. We celebrate this shared loyalty in our recap of this year’s Bar Convent Brooklyn, proving a group of bartenders can achieve more together than they could individually.

As this is our American spirits issue of Chilled, we also look at time-honored techniques and cuttingedge creativity celebrated right here in the heartland. As Americans, we typically are a patriotic group,

relentlessly pursuing our dreams, upholding the freedoms we cherish, proud of our nation’s rich history, diverse culture, and the values that define us as a united people. We raise a glass to the artisans, the distillers, the crafters, and the dreamers who embody the spirit of America in every drop.

Our leading men, NHL Hall of Famer Chris Chelios and former NFL great Jim Bob Morris found creative inspiration for their all-natural tequila, El Bandido Yankee, in the film Butch Cassidy and the Sundance Kid and its playful depiction of mysterious American ‘Bandidos Yanquis’ who are always ready to raise a glass in celebration anytime, anywhere. Only in the company of others, do the glasses clink. Cheers!

PURE TASTE, NATURALLY

NHL’s Chris Chelios and NFL’s Jim Bob Morris Create Criminally Smooth El Bandido Yankee Tequila

By

What happens when a former NFL star and a hockey legend meet up for tequila after a charity golf outing but find what they are drinking is lacking? A brand is born, naturally. And by naturally, we mean an all-natural tequila made with zero additives.

Michael Tulipan |

Photos by Galdones Photography

“During one of our post-golf outings, I mentioned to Chris—Hockey Hall of Famer Chris Chelios—that I could taste the additives in the tequila we were drinking. It did not taste pure,” says co-founder, entrepreneur, and former football great Jim Bob Morris. “Chris replied that maybe we should create our own tequila brand, and just like that, the idea for El Bandido Yankee was born that night.”

The brand’s name, El Bandido Yankee, hearkens back to cinematic history, taking inspiration from the ‘Bandidos Yanquis’ nickname the Bolivians bestowed on the protagonists in the film Butch Cassidy and the Sundance Kid. In brand lore, El Bandido Yankee has transformed into a lovable rogue with a generous spirit and delivers an outrageously delicious tequila.

The pair enlisted El Viejito Distillery in the heart of Jalisco to produce El Bandido Yankee. Founded in 1937 by Don Indalecio Nuñez Muro, El Viejito preserves the handcrafted tradition of tequila while also celebrating and elevating the role of women in the industry. More than 50% of its employees are female, including Master Distiller Karina Rojo, who has made tequila at the distillery for nearly 15 years.

El Bandido Yankee only uses 100% Blue Weber Agave and never any additives. Rojo oversees a meticulous process that respects centuries-old tequila-making traditions, starting with the slow-roasting of handselected, fully mature Blue Weber Agave in stone ovens for 40 hours. After fermentation, the raw alcohol is twice distilled in copper pots. The resulting tequila offers a natural clean taste that sets El Bandido Yankee apart. One Morris calls “criminally smooth.”

“It’s important for us to take the time to distill and produce a premium spirit properly,” Rojo says. “We don’t use additives because we don’t hide our flavor. We only use fully mature agave, and our sustainable practices are our top priority. We want to continue the incredible tequila-making traditions of our region for years to come!”

Chelios and Morris felt it important to focus on quality and create an ultra-premium tequila to meet current consumers’ expectations for authenticity, sustainability, and flavor profile. “Consumers are paying more attention to premium spirits production,” explains Morris. “They’re more willing to pay a higher price tag that often comes with a higher-quality liquid because they want to know what they’re drinking.”

Since its founding in 2021, El Bandido Yankee has released two tequilas, a Blanco and a Reposado. Its incredibly smooth Añejo is set to launch August 15th, after a one year aging process. As the website puts it, “a good Añejo takes time.” Based on what the team has created so far, we can be sure it will be worth the wait.

The real Butch Cassidy, the "Bandido Yanqui" that inspired the brand's name.

Afterglow

INGREDIENTS

2 oz. El Bandido Yankee Reposado Tequila

1 oz. Amontillado Sherry

¾ oz. Amaro Ciociaro PREPARATION

Add ingredients to a mixing glass with ice. Stir and strain into a cocktail glass. Garnish with an orange twist.

MEN with VISION

Talk to us about El Bandido Yankee Tequila’s name and packaging.

The brand name was inspired by a line in the movie Butch Cassidy and the Sundance Kid. It was the nickname the Bolivians gave them, Bandidos Yanquis. We built a personality around who ‘El Bandido Yankee’ is. A ruggedly handsome, mysterious maverick with a generous spirit determined to deliver the most outrageously delicious tequila you’ve ever tasted. Our branding and label reflect its deep ties to the renowned Jalisco region, and its playful depiction of the mysterious bandido who's always ready to chase down fun and raise a glass in celebration.

What would you like bartenders to know?

Our bold El Bandido Yankee Tequila is additive free. That point alone really sets us apart and distinguishes El Bandido Yankee from the rest. The careful distillation process that we instilled in the development of the liquid is unmatched. We don’t use any agave that has not reached full maturity, which gives our tequila a natural and clean taste. We’ve been confirmed 100% free by Tequila Matchmaker, which requires a rigorous on-site inspection at El Viejito Distillery, and we’re very proud of that distinction! We are truly one of the top original tequilas in the world today.

What are bartenders doing with El Bandido Yankee Tequila?

Our Blanco is perfect for mixing into cocktails, and we’ve been lucky enough to work with some talented mixologists all over the country who have created some of the best cocktails we’ve ever had. But what makes El Bandido Yankee unique is our story. Where we come from, what we aim to do, and the impact we are making in Jalisco.

Reach for the Moon

By Michael Tulipan

OLE SMOKY PAYS HOMAGE TO CENTURIES OF MOONSHINE TRADITION THROUGH ARTISTRY AND INNOVATION

The word moonshine conjures up visions of rural stills operating in the dead of night as Americans thumbed their noses at the ill-advised effort to outlaw the sale and distribution of alcoholic beverages during Prohibition. While quality and craftsmanship have not generally been associated with this misunderstood spirit, category leader Ole Smoky continues to pay homage to centuries of moonshine tradition through artistry and innovation.

Moonshine may be associated with bootleggers and have a reputation as being little more than firewater. Still, Ole Smoky Vice President of On Premise Mason Engstrom says that was often far from the truth. “Most

traditional moonshine was hand-crafted using recipes passed down through the generations,” he says. “Just because your crazy uncle made the super high proof stuff that burned all the way down doesn’t mean that is what moonshine is supposed to taste like. True artisanal American made moonshines and whiskies are a pleasure to drink and make delicious cocktails.”

Though no category definition yet exists, moonshine is traditionally a corn-based spirit distilled in copper pot stills and usually made in Appalachia. The name comes from the circumstances in which ‘shine was made, often under cover of darkness, by the light of the moon away from the prying eyes of law enforcement.

Contrary to popular belief, moonshine was often flavored with local fruits and juices. And yes, you can thank moonshine for the now ubiquitous mason jars, as these vessels were ideal for transportation or just opening up and taking a swig of ‘shine. Luckily, today Ole Smoky produces 1-liter bottles with pour spouts for on premise, so bartenders don’t need to fuss with jars.

Spurred by a change in Tennessee law legalizing moonshine production, founder Joe Baker and a few friends launched Ole Smoky in 2010. The founders had deep ties to the Appalachian region, and the recipe for the first moonshine, now simply known as “Original,” was based on a recipe over 100 years old. Their original tasting room, affectionately known as The

Holler, located in Gatlinburg at the entrance to Smoky Mountain National Park quickly proved a popular place to discover the rich heritage of moonshine. In little more than a decade, the company pioneered the category, grew quickly and now runs four distilleries where visitors can see the mash fermenting and the distillation process.

Now offering dozens of flavors like Apple Pie, Mountain Java, Mango Habanero, and Banana Pudding Cream, Ole Smoky stands out from the competition in offering bartenders a versatile option for either shots or cocktails. “Ole Smoky products are fun, unique, versatile, and easy to work with,” says Engstrom. “Since they already have complex layers of flavor, you don’t need to add a lot to make a great cocktail.”

Hangar 1 Vodka is Unequivocally Californian

Hangar 1 Vodka is a spirit symbolic of the California terroir and its way of life. The liquid was born in an authentic piece of California history, a repurposed former WWII aircraft hangar on the Alameda Naval Air Station. At this precise location, the Hangar 1 team created their range of unique, epicurean flavors. The core five include its Straight Vodka, Buddha’s Hand Citron, Markut Lime, Mandarin Blossom, and Rosé vodka.

Innovation is the backbone of Hangar 1. The focal point of the spirit is to provide mixologists with something they can have fun with and use to create their favorite cocktails. “Hanger 1 draws inspiration from mixology trends,” notes Brand Manager, Erin Wilburn, “collaborating with experts to create cocktails that showcase its flavors.”

Bringing people together through cocktails

Champagne Punch

Serves 25-30 4 oz. cups

INGREDIENTS

6 oz. Hangar 1 Vodka

6 oz. brandy

4 oz. lemon juice

8 oz. orange juice

3 oz. grenadine

750mL bottle of champagne

20 oz. ginger ale

28 oz. club soda

PREPARATION

Pour all ingredients in a punch bowl over ice.

WITH THAT GOAL IN MIND, the team wanted to adapt to the shifting perspective of vodka in the mixology world. Gone are the days where its only role was to serve as a neutral and versatile base for a cocktail. Nowadays there is a profound interest in the complexity of a concoction and how the flavor of a vodka can contribute to it. Distinct flavors and unique qualities are the modern determining factors of a vodka’s value and potential. Which is why Hangar 1 wanted to create flavors that would highlight the vodka itself.

With Hangar 1’s distinctively unique profiles, bartenders can whip up world-class concoctions, including their own twists. From a traditional Hangar Straight and Soda to a Mandarin Blossom Cosmopolitan, there is no shortage of cocktails that can be made with Hangar 1’s array of flavors.

The Straight Vodka is made from grapes and grain, giving it a fresh and slightly floral taste. As for the flavored expressions, they are made with different techniques than other flavored vodkas. Instead of using the fruits for the Makrut Lime and Mandarin Blossom, they use the leaf of the lime and flower of the blossom.

The sheer abundance of exceptional ingredients found in California makes it easy for the Hangar 1 team to explore new unique flavor combinations. Each and every one gets sourced from local farms to support communities. Not only does it benefit the people, but it also contributes to the flavor, providing a fresh and vibrant touch.

Putting all else aside, culture is another core aspect of the brand. “Our ultimate goal is to bring people together through cocktails,” says Wilburn. “Hangar 1 is for the ultimate entertainer, bartender, or foodie. We also remain committed to sustainability and environmental stewardship. We source organic and sustainablygrown ingredients.”

Espresso Martini

INGREDIENTS

2 oz. Hangar 1 Straight Vodka

½ oz. coffee liqueur

1 oz. espresso freshly brewed (or cold brew concentrate)

½ oz. simple syrup

PREPARATION

Brew the coffee or espresso and let it cool completely. Add ice to a cocktail shaker then add the cooled coffee/ espresso, simple syrup, coffee liqueur, and vodka. Shake very hard so the foam is formed, and then strain it quickly. Garnish with coffee beans and enjoy!

California Cosmopolitan

INGREDIENTS

1 ½ oz. Hangar 1 Buddha’s Hand Citron Vodka

¾ oz. fresh lemon juice

1 oz. orange liqueur

¼ oz. cranberry juice

PREPARATION

Combine all ingredients with ice and shake vigorously for 20 seconds. Strain into a coupe and garnish with a twist.

A Legacy of American Whiskey

LET JACOB’S PARDON 18-YEAR SHOW YOU THE ‘LIGHT’

RARE. LIMITED. UNICORN. Buzzwords get tossed around in the spirits world often. But when there’s real substance behind them? That’s when you need to sit up and take notice.

From America’s foremost spirits expert, F. Paul Pacult, and third-generation Marc D. Taub, comes the highly anticipated release of Jacob’s Pardon Small Batch #3—an 18-year American light whiskey that, frankly, needs to be tasted to be believed. The unslakable thirst for The Next Big Whiskey has helped this heirloom category find new footing among enthusiasts and collectors. If you can find one with this kind of provenance and age.

“We took our time with Jacob’s Pardon Small Batch #3,” Pacult says, who’s served as master blender since 2019. “While it is a light American

whiskey, the tasting experience is anything but light. We chose to bottle at cask strength, allowing for less human interference and a more authentic product to be best enjoyed as is.”

The mash bill comprises 99% corn and 1% malted barley—it clocks in at 142 proof but with its distinctive velvety smoothness, you’d be forgiven for thinking the abv is far lower. The nose kicks off spicy/sweet, with turbinado brown sugar, cacao, and creamed corn. Notes of toasted marshmallow, cinnamon bun, and saltwater taffy develop. The entry is spicy, warming, and engagingly sweet, giving off moderately oaky flavors of toasted breakfast cereal; the midpalate is highlighted by a lingering caramel corn note. It finishes very, very long and surprisingly gentle, as the late-stage flavors are supported by a sinewy, creamy texture.

If you’ve yet to hear the tale of Jacob’s Pardon, it goes something like this: brothers Jacob and Abner Taub, who made whiskey during Prohibition to keep their family afloat during hard times, were arrested and jailed for violating the Volstead Act. Six years later, with the ink on the 21st Amendment still drying, President Franklin D. Roosevelt pardoned the brothers, setting into motion a family tradition of craft spirits that now spans generations. And it’s all culminated in this, the Taub family’s modern-day homage to their intrepid relatives.

It's no easy task finding something like Jacob’s Pardon Small Batch #3 in the market these days. But if you’re lucky enough to get your hands on a bottle or two, this 18-year-old American whiskey will deliver serious sipping pleasure for years to come.

CREATING TRULY Unique SPIRITS

By Michael Tulipan

Co-founded by brothers-in-law Daniel McLaughlin and Mark Neal in 2014, Scapegrace may hail from a small country, but it harbors big ambitions. The New Zealand distillery launched with an acclaimed line of gins, but the United States debut of its single malt whiskies marks a step up into the whisky category, providing a showcase for what the country’s homegrown wheat and pristine mineral rich water can truly offer.

A scapegrace is someone who makes their own way in life and the brand certainly has made waves since launching. At Scapegrace, the process starts with some of the world’s cleanest water, filtered through the Southern Alps until finally funneling into one of the world’s last natural aquifers 80 years later. “Purity is part of Southern New Zealand’s DNA,” says Mark Neal, Global Marketing Director of Scapegrace Distillery. “We are a nation surrounded by ocean, with large mountains and deep lakes full of rich natural ingredients and elements.”

Twelve botanicals add a unique character to Scapegrace Gin, which utilizes both orange and lemon peel from Spain, coriander seeds from England, nutmeg from Granada, angelica root from Poland, dried tangerine from Morocco, cassia bark from China and more. Nodding to the history of spirit making, the gin bottle is a modern take on the original Genever bottles from 200 years ago.

Three versions of the gin are currently available, including Scapegrace Classic, the navy strength Scapegrace Gold, and Scapegrace Black, a luxurious, full-bodied gin that gets its black color from botanicals like Aronia berry, butterfly pea and sweet potato. Inspired by the popularity of flavored gins, the team spent 12 months developing Scapegrace Black. Neal says, “Instead of going down the easy route of flavored pink gins like rhubarb and strawberries, we created a gin that is truly unique both from a visual and flavored sense and will surprisingly change color when mixed with tonic.” In New Zealand, the company also sells a crystalline vodka and ready-to-drinks, but the real innovation lies in its whiskies.

A new distillery overlooking Mount Pisa on the country’s South Island is setting the stage for U.S. expansion, starting with the whisky category. The distillery sits above the glacial waters of Lake Dunstan exactly on the 45th parallel, which as the midpoint between the equator and the South Pole allows for 12 months of extreme climate shifts. Neal says, “This is ideal for aging single malt whisky as you get more ‘talk’ within the barrel over a shorter period and produces more depth and flavor.”

The first two whiskies arriving in the U.S., Fortuna VI and Dimension VII, are made from New Zealand Laureate grain grown in loam soil and aged in new French oak for three years. Both are extremely limited collectible releases with only 320 cases of the Fortuna VI and 480 cases of the Dimension VII produced.

Neal points to the strong demand for whiskies from outside the traditional producers like Scotland and Ireland as the reason for the development of this new release. “There is a large global calling for New World whisky,” he says, “and we are proud to represent the New Zealand chapter.” Given the success of the past nine years, look for this bottling to be another great ambassador for New Zealand’s craft distillery movement.

Known for its distinct gin collection, Scapegrace broadens its portfolio to release vermouth and single malt whiskies, with limited releases available stateside.

RECIPES

THE BEN WEST PALM, AUTOGRAPH COLLECTION IS A 208-ROOM BOUTIQUE HOTEL ON THE WEST PALM BEACH WATERFRONT. INSPIRED BY BYRD SPILMAN DEWEY’S BEN TROVATO ESTATE, ONE OF PALM BEACH COUNTY’S ORIGINAL GREAT HOMES, THE BEN BRINGS TO WEST PALM BEACH WHAT ITS NAMESAKE IS KNOWN FOR—BEING A NOTORIOUS HOST AND SOCIAL FACILITATOR. ENJOY COCKTAILS DESIGNED BY MIXOLOGIST RANDY CASTILLO WHILE VISITING.

THE SMUGGLERS PUNCH

INGREDIENTS

2 oz. Brugal 1888 Rum

1 oz. Coconut Rum

1/2 oz. Dry Curacao

1/2 oz. orgeat

1 oz. pineapple juice

4 dashes Angostura bitters

PREPARATION

Add all ingredients to a shaker with ice, shake until chilled, and strain into a Collins glass that has been pre-garnished. Garnish by layering Luxardo cherry syrup at the bottom of your glass, then add ice. Lastly add two pineapple fronds and an orange twist with a Luxardo cherry.

Photos by Quentin Bacon

PB&J OLD FASHIONED

INGREDIENTS

1 oz. Skrewball Peanut Butter Whiskey

1 oz. Buffalo Trace Bourbon

1/2 oz. Banana Liqueur

1/4 oz. grape jam

4 dashes Black Walnut Bitters

PREPARATION

Add all ingredients to a shaker with ice, shake until chilled, and double strain into a stemmed Snifter. Garnish with a mini peanut butter and jelly bread slice.

THE BUTTERFLY COLLINS

INGREDIENTS

2 oz. butterfly pea flower extract

1 1/2 oz. Belvedere blackberry and lemongrass

1 oz. simple

1 oz. lemon juice

PREPARATION

Layer all ingredients into a Collins glass with ice. Top with sparkling water. Garnish with a lemon wheel.

THE CUCUMBERTINI

INGREDIENTS:

2 oz. Ketel One Cucumber and Mint infused Vodka

1/2 oz. St. Germain

1 oz. lemon juice

3/4 oz. simple syrup

PREPARATION:

Add all ingredients to a shaker with ice, shake until chilled, and strain into a Martini glass. Garnish with a cucumber peel skewer.

LAST CALL CHILLIN’ WITH

TRINA

CRITICALLY ACCLAIMED SUPERSTAR TRINA HAS ESTABLISHED HERSELF AS A RELEVANT FEMALE FORCE IN BOTH MUSIC AND BUSINESS. THE RAPPER HAS TEAMED UP WITH NYAK COGNAC AS AN AMBASSADOR TO LAUNCH NYAK PEACH AND NYAK CINNAMON FIYAH. “I WON’T JUST BE THE FACE,” SHE SAYS, “I AM INVESTED IN THIS. I’M EXCITED MY PARTNERSHIP WITH NYAK WILL ALLOW EVERYONE TO TRULY EXPERIENCE THIS BLACK-OWNED BRAND FIRSTHAND.”

Favorite Bars?

Miami has a diverse nightlife scene. Some of my favorite bars that I like to go to are Studio 183 and Klub 24. I like Dukunoo because they have good food, music, vibes, and drinks.

Drink?

When I am not doing cognac, I am definitely a tequila girl. It depends on my mood. Some days its champagne and other days its NYAK Cognac or NYAK brandies.

Bartending Past?

No, but I have friends that are bartenders and they’ve shown me some mixes that I like to do.

Photo by @1eyeopenmedia

ndemic be damned.

Nonsense is good sense