Chilled Magazine - Volume 16 Issue 5 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

Trendseeing Women in Spirits

Ready to Enjoy with

Jennifer Lopez and Delola

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H E AV E N L Y S P I R I T S FROM FRANCE WITH LOVE

Cognac! In the Southwest of France, north of Bordeaux and near the Atlantic Ocean, you will find the famed region of Cognac. It is divided into six distinct appellations: Grande Champagne (also known as the 1st Cru), Petite Champagne, Borderies, Fins Bois, Bon Bois, and Bois Ordinaires. Each of our Cognac brands has a unique history and character that is derived from both the grapes grown in their respective terroirs and the people dedicated to the craft of its production. Learn more about our products at www.heavenlyspirits.com

Importing only the finest...

Armagnac! One hundred and fifty miles south of Cognac and a bit more inland, you’ll find the Armagnac Appellation, home to France’s oldest brandy. It is divided into three crus, Bas-Armagnac, Ténarèze, and Haut-Armagnac. Here they have been transforming the fruit of their vineyards into well-aged Armagnacs for over 700 years. Each producer has its own unique quality. From young to old, experience the art of grape eaux-de-vie distilled and aged to perfection. Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Vermouth, Rhum, Vodka, Apéritifs, and Specialty Spirits.

CONTENTS

VOLUME 16 - ISSUE 5

features 80

Jennifer Lopez Introduces Delola Ready-to-Enjoy Spritz Cocktails

Mastering the Art of Excellence The Courvoisier Line of Cognac

Traceable from Grain to Glass

Clonakilty Distillery Stays True to its Roots

A Symphony of Taste and Tradition

Chopin Vodka Cocktail Competition Winners

Recipes

Wynn’s Overlook Lounge, Las Vegas

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SCAN TO WATCH THE CLUB CORAMINO FILM

GRAN CORAMINO® TEQUILA. 40% ALC./VOL. (80 PROOF). TRADEMARKS OWNED BY GRAN CORAMINO LLC. GRAN CORAMINO, JERSEY CITY, NJ. PLEASE DRINK RESPONSIBLY.

CONTENTS

VOLUME 16 - ISSUE 5

departments Editor’s Note

12 A Message from Anastasia Tarasova

Bottoms Up!

14 Cool Bottles - Rare Finds 16 Anatomy of the Bottle - Queen of Distillates—Nonino

The Locals

20 Bartender Submission - Nohelani Ader, New Mexico 22 Bartender Submission - David Rivera, Puerto Rico 46 Competition - The Coramino Cup Winner

Special Section - TRENDSETTING WOMEN IN SPIRITS 26 Impactful - Master Blender Julieann Fernandez 28 Fierce - Women of Palm Bay International 30 On the Rise - Jamie Hunt, Fast Penny 32 With a Message - Sonya Vega, Doña Vega Mezcal 34 Women of Vision - Tawnya Falkner, Le Grand Courtâge Wines 36 Crafty Women - Mariena Mercer Boarini, Wynn Resorts 38 Moving into the Light - Heavenly Spirits, Cognac Women 40 Shaking Things Up - Absinthia Vermut, Absinthia Absinthe 42 In the Hands of Women - Mara Smith, Inspiro Tequila 44 Wagering Women - Ladies behind Boss Molly Bourbon

Advanced Mixology

52 Drink In History - Hot Pants 54 Crafting Cocktails - NOLET’S Silver Gin 56 That’s The Spirit - Redefining the RTD 58 Canned Cocktails - Superbird Tequila RTDs 60 Bold Twist - Ranch Rider Ranch Water 62 Always an Option - Ponyboy Slings 64 Bold Move - Zing Zang Bloody Marys 66 Spirited Experience - The Illusionist’s Table 68 Crafting Cocktails - The Espresso Martini with Tia Maria 70 Brand Spotlight - Quintaliza Reposado 72 Brand Spotlight - Chopin Vodka Bartender’s Choice 74 Spotlight Launch - Sobieski Grapefruit Vodka

Mix It Up

18 Behind the Añejo Bar 50 Celebrity Sips - American Horror Story: Delicate 76 Shaking & Stirring - Launches 96 Last Call - Bethenny Frankel

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CHILLED VOLUME 16 ISSUE 5 SEPTEMBER 2023 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA

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VOLUME 16 - ISSUE 5 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 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 Anastasia Tarasova, Daniel Cooney, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by Greg Swales 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 5 ©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.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.

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GUEST EDITOR’S

Letter As a child my parents encouraged me to be exceptional in everything I did. I remember how I drew a portrait of my mom for Mother's Day. She said her ears looked too big and I could do better. I think I gave up drawing that day, as I did with many other things growing up. Although her intentions were good (I learned as a mom myself), I became consumed with perfectionism and frequently doubted my abilities or didn't even give my ideas a chance. And I had a lot of ideas, realizing now that creativity is a big part of me. Not long ago, I had a decisive moment in a business conference with Italian winemakers where I experienced the cost of perfectionism. I had prepared my presentation in Italian and spent hours perfecting every single word, hoping to deliver a flawless performance. But when the time finally arrived, my voice shook, my face turned red, and my mind went blank. I had become a prisoner of my expectations. Only then in my moment of vulnerability did I realize the power of embracing imperfection. It was only when I paused and reviewed my notes that I gained a boost in my confidence. And so, I was forced to accept that my self-esteem barometer had been adjusted from "perfect" to merely "average." Sofia Coppola once said, "I feel like I've made mistakes as there are things that I wish were different. But it's just part of it. I don't mind that it's a little homemade. It doesn't have to be perfect." I had allowed my perfectionism to stop me from being me; I want to make sure you don't. Let's embrace the beauty of our imperfections, knowing that they add depth and authenticity to our personalities. It’s OK sometimes to be "a little homemade."

ova

Anastasia Taras

Anastasia is a marketing professional with over a decade of experience in the wine and spirits industry. She polished her skills at Bacardi (Martini & Rossi) and Ethica Wines before branching out to create Bottles on Set, a film and TV product placement agency specializing in beverages, particularly independent brands. She strives to make on-screen exposure accessible for the industry and inspire filmmakers to look for a creative fit among the wider range of amazing products available in real life. Her clients include notable brands like Flor de Caña rums, Uncle Nearest whiskey, Luxardo liqueurs and spirits, and Casa Dragones tequila.

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BOTTOMS UP!

COOL BOTTLES

RARE FINDS LAGUNA MADRE

The Garrison Brothers Distillery releases its oldest and rarest expression, Laguna Madre. The limited release expression clocks in at 101 proof with just over 1000 bottles available. “This is one an experienced bourbon drinker won’t ever forget,” shares Dan Garrison, Founder Garrison Brothers. Each bottle is housed in custom-built wooden display case, framed by a photo of the Texas Gulf Coast (the waters for which the bottle was named—the Laguna Madre) and accompanied by information about FlatsWorthy—the non-profit coalition of anglers each bottle sale supports in habitat restoration. All bottles are handsigned and numbered by Master Distiller Donnis Todd.

THE GLEN GRANT

The Single Malt Scotch Whisky announces its oldest expression ever released from the distillery, the 70-Year-Old Devotion. Inspired by the remarkable reign of Her Majesty Queen Elizabeth II, there are only seven unique decanters worldwide each celebrating a decade of her reign. Housed within an artistic marvel, this remarkable wooden sculpture has been meticulously crafted from a fallen elm tree found amidst the distillery gardens. The exquisite liquid it contains originates from a French oak butt that was seasoned with Oloroso Sherry and filled in 1953 at The Glen Grant Distillery.

OLD PULTENEY BOW WAVE

A 45-year-old single malt and the oldest expression from the Highland distillery to date, one single art piece has been produced and is available via bids at The Distillers’ One of One charity auction. The hand-crafted bottle represents the movement of a ship through crashing waves. Brodie Nairn and Nichola Burns, Glass Artist and Designers at Glasstorm, the designers behind the bottle, share, “This whisky is the jewel in Old Pulteney’s collection, and we wanted this piece to celebrate not only their oldest ever whisky, but the character and personality of the Maritime Malt itself.”

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BOTTOMS UP!

ANATOMY OF THE BOTTLE

Queen of Distillates The grappa category was revolutionized 50 years ago when Giannola and Benito Nonino created a single varietal grappa, the Monovitigno Picolit. Proving grappa is a spirit of integrity and soul, the duo distilled a single variety of pomace at a time with a proprietary process that focuses on freshness and preserving the aromatics of the pomace, maximizing quality in distillation. This shift led to a transformation in the image of Italian grappa from a poor spirit to one of excellence. The female led family business historically employed the first woman master distiller in Italy, Silvia Milocco

The only grappa among the 16 most extraordinary distillates of the World in Spirit Journal “Hall of Fame” by F. Paul Pacult.

100% distilled with artisanal method.

Handmade labeling.

Distillers in Friuli since 1897.

Before tasting grappa, it should rest in an ice-cold tulip shaped glass taking in oxygen to enhance the fragrances.

Nonino, wife of Antonio, 3rd generation of distillers and creator of the original recipe of Amaro Nonino. Bartenders today are experimenting with grappa, creating extraordinary cocktails, while breaking trends and rediscovering new flavors with ingredients that offer a true liquid cultural experience. According to the Noninos, bartenders should celebrate a cocktail's ingredient and enhance what’s inside the bottle. The Noninos continue the evolution of Grappa – Italian Cocktail Spirit, protagonist of fabulous Cocktails, Long Drinks and Aperitifs. #bebravemixgrappa

Silver plated stopper for Picolit, brass and copper for the other varieties. On December 1, 1973, Benito and Giannola created the single varietal Grappa Monovitigno Nonino by distilling the pomace of Picolit grapes on its own, revolutionizing the method of producing, introducing, and packaging grappa in Italy and throughout the world.

Very limited, dated, and numbered production, strictly depending on the year’s harvest.

Handmade in flying hand-blown phials, dated with platinum silk screen.

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TA K E YO U R

COCKTAILS

TO T H E N E X T L E V E L

PLEASE DRINK RESPONSIBLY. CHOPIN VODKA 59.75% ALC BY VOL. IMPORTED BY CHOPIN IMPORTS, MANHASSET NY

MIX IT UP!

BEHIND THE BAR

BEHIND THE

Añejo BAR ESPANITA TEQUILA AÑEJO

Hailing from the elevated terrains of Jalisco’s highlands, Espanita Tequila is a tribute to the centuries-old, multigenerational traditions of crafting exceptional tequila. Fueled by an unwavering dedication to the spirit of blue agave, Espanita’s artisanal production process echoes its rich heritage, a testament to the care and tradition woven into each bottle. A delightfully balanced, elegant, and nuanced añejo tequila that delivers a rich fruity body, honeyed wood notes, fragrant agave presence, sophisticated creamy mouthfeel, and endless savory complexity. A perfect sipper.

LOBOS 1707 EXTRA AÑEJO

Over four hundred years of refinement that harkens back to 1707, Lobos Extra Añejo is aged to perfection for three years in American white oak and finished in historic PX wine barrels using the solera method, allowing the spirit time to evolve into a flavorful experience of fragrant agave, rich with sherry, citrus, and tobacco tones. Best served neat or on the rocks.

TEQUILA DON FULANO

Celebrating its 20th Anniversary with the release of a unique, limited edition añejo, naturally fermented and distilled in copper and then aged in Oloroso and Amontillado sherry casks. The spirit is a blend of three different batches of añejo and extra añejo tequilas from some of the most iconic orchards in the family’s estate. “We are excited to share this very special blend with the world,” says Sergio Mendoza, co-founder of Don Fulano. “We are very grateful for this great journey and have been working hard to create something special that represents these past 20 years, and here it is. We think it does.”

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THE LOCALS

BARTENDER SUBMISSION

Nohelani became a bartender after coaching and playing volleyball while working as a server for many years. When given the opportunity to move from server to bartender, she jumped at the chance and has never looked back. She currently tends bar at Teddy Roe, a speakeasy-themed cocktail bar located behind a small bakery.

Nohelani Ader

Teddy Roe’s Albuquerque, New Mexico

Nohelani’s advice for new bartenders is to note the dynamic happening with people’s palates. “Everyone’s palates are forever changing and what you taste and smell is right. Never allow someone to dim your light because you’re just starting out. Understand your own learning curve of tasting and keep going!” She adds, “I’ve learned to understand my palate better by learning how to smell! Weird I know. While I’m building a cocktail with each single ingredient, I take a nice smell into the shaker or tin. You can firsthand smell what is mixing from the start before diluting. This allows me to not over dilute if something is missing. Basically, smell test it before shaking with ice.” When it comes to creating a cocktail, Nohelani has an intricate process. “I first understand the base spirit (if it’s a competition), taste, and research the history and background. Then I want to figure out the theme of which I’m going for (or the theme chosen for a competition). If there’s a certain vibe or theme I’m focused on, I’ll go from there. Moving forward I love to refer to The Flavor Bible to see other options of flavor profiles that combine well.”

CRUISE DOWN KAIMUKI INGREDIENTS 1 ½ oz. Coconut oil washed Bombay Sapphire* 1 oz. Citric acid powder adjusted aloe juice ¼ oz. Lihing-Mui infused Cocchi Americano** ¼ oz. Mango skin oleo*** 5 drops cherry blossom Shoyu PREPARATION Add all ingredients to a tin and throw for light dilution. Add drops of cherry blossom Shoyu. *Coconut oil washed Bombay Sapphire: Use unfiltered coconut oil, as it is easy to melt and infuse with the Bombay. Mix well for 2-3 hours and place in the freezer for 24 hours. Remove solid oil chunks from Bombay. **Lihing-Mui infused Cocchi Americano: Place 1 seed to 6oz of Cocchi. Allow to infuse for 2 hours. Shake well. ***Mango skin oleo: Chop only mango skins into tiny pieces. Place white sugar over top and allow sugar to pull out the remaining juices from the skins naturally. In about 24 hours, fine strain the oleo from the solids.

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ABSOLUT® & KAHLÚA®

THE LOCALS

BARTENDER SUBMISSION

David Rivera, founder of Bar Invasions, was inspired to become a bartender because of his love for creating new things for people to remember. He has been afforded the opportunity through bartending to provide these experiences to others in the form of a cocktail, a bartending class, seminars, and more.

David Rivera

Bar Invasions, Puerto Rico

Bar Invasions was created to promote different bars and to put them on the map in their communities to attract visitors. Rivera draws inspiration from every day—the places, the situations, and the experiences in his life for his cocktails. He emphasizes the importance of understanding the techniques and ingredients to utilize, coupled with the story to be told through the drink itself. Rivera credits Simone Caporale, Luca Cinalli, Agostino Perone, and others for influencing his decision to become a bartender. With trends constantly shifting and changing, Rivera noted that his current favorite ingredient for cocktail development is figs, as they “have a peculiar flavor, but they mix with everything; you have to know how to use them.” He advises novice and at-home bartenders: “Learn, train, create, and develop. Only you know your limits.” Rivera hopes that other bartenders continue to help develop the culture to provide a brighter future for what they are: “professionals.”

MASHYNNE COLLINS INGREDIENTS 1 ½ oz. White Rum Agricole ½ oz. lemon juice 1 teaspoon cranberry syrup Soda Water (to top) Fernet Branca: Float PREPARATION Build in a Collins glass over ice cubes. Garnish with a dehydrated lime wheel.

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SPECIAL SECTION

SPIRITED WOMEN

Raise a Glass to Trendsetting Women IN A WORLD WHERE THE SPIRITS INDUSTRY HAS LONG BEEN DOMINATED BY MALE VOICES, A NEW AND SPIRITED WAVE OF CHANGE HAS BEEN STIRRING

Are you a women-owned and operated brand? Enter our Chilled 100 Spirits Awards, 2024, to earn an Emblem of Excellence in the WomenOwned Brand Category. Visit www.chilledspiritsawards.com

TRENDSETTING WOMEN IN SPIRITS ARE CRAFTING EXCEPTIONAL LIBATIONS, SHATTERING GLASS CEILINGS, DEMONSTRATING RESILIENCE, AND EMPOWERING OTHER WOMEN TO FOLLOW THEIR DREAMS.

These trailblazing entrepreneurs go beyond distilling and brand building. They are architects of transformation, harnessing the alchemy of their craft to inspire and uplift fellow women, fostering a movement where empowerment is as intoxicating as the spirits they create. We delve into the captivating world of trendsetting women in spirits brands raising our spirits by lifting each other up.

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1973-2023 Fifty Years of Monovitigno Nonino The Grappa Revolution ®

N on i no® G ra pp a, Fr i u li , I t al y. Im p o r te d b y Te r la to W in e s , L a k e B lu ff, IL . E nj o y R e s p o n s ib l y.

Distillatori in Friuli dal 1897

SPECIAL SECTION

SPIRITED WOMEN

Impactful Women MASTER BLENDER JULIEANN FERNANDEZ INSPIRES THE NEXT GENERATION OF WHISKY DRINKERS

FOR MASTER BLENDER JULIEANN FERNANDEZ, WHISKY’S FUTURE IS ABOUT PUSHING THE BOUNDARIES, AND THAT GOES BEYOND JUST BARRELS.

By Victoria CeCe FERNANDEZ IS ONE OF THE YOUNGEST MASTER BLENDERS IN THE WORLD, CREATING THE MAGIC IN THE CASKS OF SIX CVH BRANDS. EACH BRAND PAYS HOMAGE TO ITS HOME, WITH EACH SPIRIT AN EXPRESSION OF ITS ENVIRONMENT. THIS SPANS FROM THE ELUSIVE BUNNAHABHAIN—THE ISLAND OF ISLAY’S MOST REMOTE WHISKY DISTILLERY—TO TOBERMORY, A DISTILLERY PRODUCING EXCITING WHISKY DEFINED BY LOCAL INGREDIENTS. OTHER EXPRESSIONS AVAILABLE IN THE UNITED STATES ARE DEANSTON AND LEDAIG.

blends that work beautifully together, and it gives me the opportunity to be creative with our flavor profiles.”

“A wealth of care, patience, and mastery goes into each and every expression in CVH Spirit’s portfolio, and I’m incredibly proud of not only our creations but of the whole team that creates them too,” says Fernandez. “Each of our brands is very special in its own way, offering different flavor profiles and slightly different styles to suit all tastes.”

Pushing boundaries is not limited to flavor for Fernandez. This Master Blender intends to make whisky a domain open to all, whether a drinker or an aspiring blender. “Whisky can often have the (unfair!) perception that it’s a drink for a more mature palate, and it’s great to see that over the years, more and more younger drinkers have been getting into the world of blends and single malts.”

Managing the blending behind such a diverse portfolio may have you thinking Fernandez grew up playing hide-and-seek among casks. However, her original dream was far from distilling. “I studied forensic science. But my analytical brain was better suited to the testing side of things,” Fernandez shares. During college, she worked at a distillery, sparking her passion for recipe testing and blending. “I love working with recipes, taking ingredients, and creating

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Fernandez's imaginative blending is clear through CVH’s recent releases, particularly its limited expressions like Deanston 15 Tequila Cask Finish whisky, inspired by the Highland regions of Mexico and Scotland.

As a leading woman in whisky, she’s positive about what the future has in store for young whisky lovers. “I think the world of whisky is becoming more accessible,” adds Fernandez. “I’m passionate about inspiring the next generation into our industry. More and more young people are getting into the world of single malts and blends which is fantastic, and I want to continue to motivate and encourage new names and faces to get involved.”

“Our highest rated collection and first ever 100-point tequila” - THE TASTING PANEL MAGAZINE

SPECIAL SECTION

SPIRITED WOMEN

Fierce Women Shaping the

Future of the Spirits Industry THE EXTRAORDINARY WOMEN OF PALM BAY INTERNATIONAL'S SPIRITS PORTFOLIO By Victoria CeCe

Paola Medina

THE ROLE OF WOMEN IN THE SPIRITS INDUSTRY IS MORE FIRMLY ROOTED THAN EVER BEFORE. THE GAME HAS CHANGED TO WOMEN DOMINATING THE FOREFRONT AND WINNING. THESE INFLUENTIAL VISIONARIES ARE SHAPING THE FUTURE OF THE SPIRITS INDUSTRY.

Across Palm Bay International’s impressive spirits portfolio, women continue to define the diversity and inclusion standards of the hospitality and service industries. From tequila to sherry and Scotland to Jalisco, powerful females continue to break the boundaries and are quite optimistic about what lies ahead. Here are three incredible examples who, in addition to being “in charge” at their distilleries, are each highly accomplished in other ways. Tequila Master Distiller, chemical engineer, and all-around spirits superstar Estela Anguiano is not afraid of a challenge. Casa Don Roberto’s tequila expert is behind their latest spirits release, Bribón, a tequila crafted with approachability and finesse. Not only is Bribón delicious, the spirit also symbolizes Anguiano's knack for challenging norms. The ‘Bribón’ is a Mexican legend, a whimsical man who traveled around and lifted the spirits of others by sharing a bit of tequila with them. Just like the Bribón, women in the industry are breaking barriers and spreading their passion for exceptional spirits. Working for over 30 years in the tequila industry, Anguiano wasn't afraid to take the risks necessary to become a chemical engineer or master distiller. To her, the power was and will always be in her mind. “The force is in our way of thinking,” says Anguiano. “All women should break with the paradigms and seek personal development, get involved in the processes, and prepare ourselves.” Moving across the Atlantic, we meet another trailblazer, William & Humbert winemaker, Master Blender, and Technical Director Paola Medina. With this many titles, it’s safe to say she doesn’t have the word ‘obstacle’ in her dictionary.

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Considered one of Spain’s leading winemakers, Medina attributes her achievements to teamwork. “One of the things I am most proud of is being surrounded by a magnificent team of professionals. The true wealth of a company springs from a combination of diversity, commitment, dialogue, and the exchange of ideas."

Estela Anguiano

Medina’s philosophy is all about fostering opportunities for women in every avenue of the wine and spirits industry—to her, cultivating the synergy between wine and inclusivity goes beyond just the production process. “Our winery currently employs many women in positions of responsibility in areas such as quality control, health and safety, laboratory, finance, sales, etc.” Medina has earned several degrees, including a degree in Chemistry from the University of Granada and Enology from the University of Cadíz. Given her impressive background, we wonder what her advice would be to make things happen? Confidence! “Never set limits or obstacles to the development of your professional career. Never stop believing in yourself and your abilities.”

Isabella Wemyss

Heading to Scotland, we meet Isabella Wemyss, who reminds us that the best is yet to come for the future of women in whiskey. Previously, Isabella was heavily involved in the family’s tea business and trained as a lawyer. Now as the founder of Wemyss Malts and production director of Wemyss Family Spirits, Isabella is deeply immersed in the daily operations of the spirits industry. She envisions many opportunities for women to thrive and excel in her role. “The spirits/hospitality industry is actually in a perfect place at the moment when it comes to diversity and inclusion,” Wemyss says. “My female colleagues and I feel that through the day-to-day operation of the industry itself, from distilling to sales, we rarely encounter any barriers to discussion or business.” This positive outlook comes back to Wemyss' perspective that it's not necessarily the whiskey industry that holds an inherent bias toward women; rather, it’s the narrative that exists outside of it. “Overall, we have found the industry to be very healthy when it comes to equality, and perhaps outside rhetoric needs to change. Whisky is no longer, and never was, exclusively a man’s drink.” Have we (finally) crossed the threshold where opportunity is truly equitable and no single spirit is considered a “man's drink?” With multi-talented forces like Estela Anguiano, Paola Medina, and Isabella Wemyss leading the way, the industry's future is certainly looking like a glass half full of opportunity for everyone. CHILLEDMAGAZINE.COM

SPECIAL SECTION

SPIRITED WOMEN

Women on the Rise JAMIE HUNT’S FAST PENNY SPIRITS IS ON A MISSION By Megan Rider and Mexican chocolate finish, mingled with a savory bitterness. Amaricano Bianca has notes of candied lemon, while saffron, apricot, and chamomile creating a perfect dance on the palate. The long finish offers a tart green, dandelion bitter finish. When choosing Amaricano, bartenders know they are supporting a company that is intent on doing good in the world, and it will help to diversify their bar program. To be sure, three percent of bottle revenue is committed to supporting women in business, their communities, and industry through their Pretty Penny program. In addition, Fast Penny just canned and launched its first ready-to-drink (RTD) cocktail that was two years in the making, the Shakerato, made with Fast Penny’s Amaro, Madcap Coffee, and Scrappy’s Bitters and it is nitrodosed. Jamie emphasizes Fast Penny Spirits products are extremely versatile, as they can be sipped neat, on the rocks, or stirred into several different varieties of cocktails. Supporting a woman-owned business in the process is simply the cherry on top.

JAMIE HUNT’S PURSUIT OF STARTING AN AMARO COMPANY CAN BE TRACED TO HER SICILIAN ROOTS COMBINED WITH OVER TWO DECADES OF EXPERIENCE IN DIGITAL CONSULTING.

Jamie was steeped in Italian culture traditions from a young age, having grandparents who emigrated from Sicily. She became an Amaro enthusiast and wanted to create a company that could give back to the community. Jamie started experimenting with different recipes for two and a half years and did a ton of research on American-made Amaro. When she finally got it down to a science, she formed Fast Penny Spirits with the mission of producing high-quality and sustainable Amari.

If you’re a woman considering starting a business of her own, Jamie has some words of encouragement: “I think if you have a business that you’re passionate about, start it. It doesn’t matter how old you are or whether you have prior experience if you’re willing to put in the time to learn a new industry. Building your network of supporters, sponsors, and peers is key to growing your business and makes it more fun and less lonely.”

The Seattle-based Certified B-Corp has two main products on the market right now and in distribution in eight states: Amaricano Rossa (digestif) and Amaricano Bianca (aperitif). Amaricano Rossa has toasted sugar and dark fruit aromas, and the body is rich and full, with a rounded truffle, vanilla bean,

Supporting, partnering with, and empowering women and other underrepresented individuals in the market in conjunction with giving back to the community is what Jamie believes will be her greatest takeaway from this endeavor. “It also helps that we’ll leave the world with some tasty libations.”

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FOR EVERY BOTTLE OF TROMBA SOLD IN SEPTEMBER,

ONE AGAVE IS PLANTED!

SPECIAL SECTION

SPIRITED WOMEN

Women with a Message SONYA VEGA AND THE GENERATIONS OF WOMEN BEHIND DOÑA VEGA MEZCAL ARE ON A MISSION By Victoria CeCe Her passion for mezcal quickly manifested into a dedicated vision. Outside her office, she spent her free time studying Mexican spirits and visiting Oaxaca to develop the right blend for her mezcal. Doña Vega is 100% Espadín Capón, an artisanal Mezcal. “We are pure extraction of the agave, no additives! Espadín Capón means our producers harvest the agaves at maximum maturity, meaning at the ripest point, an additional three to four years, which brings a natural sweetness, just like any fruit.” The real essence of Doña Vega is who is behind each bottle. The company is 100% Mexican woman-owned, representing multiple generations of talented women from Mexico to the United States. There isn’t a mezcalero behind the delicious juice. There’s a mezcalera. Leading a 5th generation distillery, she's a mother who raised three daughters, helping them fulfill their dream educations—today, one is a lawyer, the other performs marketing and operations for Doña Vega, and the youngest preparing to graduate as a nurse. Doña Vega reminds the spirits world that men no longer dominate mezcal production. Women are leading the way, fearlessly challenging the cultural status quo, and opening more opportunities for their daughters. This message is what makes Doña Vega more than just a spirits brand. And Vega's incredible tenacity is spreading this message very successfully. In a few short years, her mezcal mission has landed Doña Vega bottles on retail and bar shelves nationwide in wellknown spots like the Moxy, Standard Hotel, Wally’s, and Total Wine & More. Placements might also be growing because, rumor has it, this spirit is quite adaptable in our favorite cocktails. “Notable groups and bartenders have brought to my attention how balanced we are in cocktails,” says Vega.

MEET SONYA VEGA—THE TRAILBLAZER BEHIND DOÑA VEGA, A MEZCAL THAT’S NOT JUST A BRAND BUT ALSO AN INITIATIVE EMPOWERING MEXICAN WOMEN.

The birth of Doña Vega didn’t begin in a palenque (a traditional Oaxacan mezcal distillery). Instead, Vega’s love of mezcal evolved during her days working as a PR Executive, awakening her desire to create a spirit that makes a difference. “I wanted to test doing something on my own and bringing a sense of education into this category.”

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Creating a revolutionary spirit brand doesn't come at the snap of your fingers. Vega kindly left us with humble words of wisdom for women in the spirits industry who also have a vision. “Believe in something and trust yourself in where your talents lie. Don’t be afraid. This industry is challenging, but keep at it!” We will if we have Doña Vega to sip at the end of a long day.

The World’s Finest CALVADOS LEARN MORE ABOUT BOULARD CALVADOS

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@calvados_boulard @exploreyourpour

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Women of Vision TAWNYA FALKNER CREATES LE GRAND COURTÂGE WINES By Megan Rider with the French, grapes from different terroir, and the Old and New World winemaking traditions converging. As most French wine is traditionally branded, packaged, and styled, I saw an opportunity to re-envision the category.” Falkner describes Le Grand Courtâge wines as not as light and sweet as prosecco, nor as dry and yeasty as champagne. Pair this feature with its price point, resulting in an exemplary cocktail ingredient. “The beauty of sparkling is that it serves as a beautiful backdrop and provides a nice balance to cocktails with its acidity, fruit/floral notes on the finish, and an effervescence that adds a lovely textural element,” says Falkner. Falkner believes that being an entrepreneur may be one of the most difficult things someone can do, but simultaneously, the most rewarding. Regarding women-led companies, Falkner believes the narrative is slowly but surely shifting as more investments are being made into them and women are becoming more than just niche consumers. Falkner wants people to “have the audacity to believe.” “Most people are quick to try and squash ideas and dreams out of fear or set mindset thinking. Innovation is made by rule breakers so take critique and criticism as an opportunity for correction—analyze feedback, reframe it, and take what’s going to propel you forward.”

ONE WOMAN’S PASSION FOR WANDERLUST COMBINED WITH A VISION THAT WOULD EMBODY FRENCH ELEGANCE AND AMERICAN APPEAL LED HER TO CREATE LE GRAND COURTÂGE WINES, FRENCH SPARKLING WINES, AND TRES CHIC, A PROVENCE-STYLE ROSE.

Tawnya Falkner came up in a small farming town and always longed to take the unconventional path, moving to Europe at 19 to study and later working in Asia. As she traveled and made her way through different parts of the world, she realized that food and drink connected people. Falkner, a former real estate developer, moved to Burgundy to create balanced, fruit-forward wines that delight the palate. “Le Grand Courtâge, which translates as “the great courtship,” is meant to symbolize my story as an American working

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Falkner aims to offer an affordable luxury that reminds people to elevate and celebrate the everyday. “Our philosophy on the back of the bottle states embrace life, dream big, accept all invitations, and with our messaging, it’s always about pursuing JOY in the simplest of things.”

ESPANITA® TEQUILA INTRODUCES NEW “SIGNATURE INFUSIONS” COLLECTION ©2023 IMPORTED BY DOUBLE EAGLE IMPORTS LTD, ALPHARETTA, GA 30004 35% ALC. BY VOL. 100% PURO DE AGAVE HECHO EN MEXICO WWW.ESPANITA-TEQUILA.COM ENJOY RESPONSIBLY!

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She's Crafty (And She's Just Our Type) MARIENA MERCER BOARINI AT WYNN RESORTS CREATES A ONE-OF-A-KIND BEVERAGE PROGRAM By Victoria CeCe When Mariena says each space, she’s alluding to over 30 concepts the Wynn Las Vegas beverage program offers. From the yacht-inspired Aft Cocktail Deck to the Little Bubble Bar inspired by Hollywood’s ‘Golden Age,’ these elevated cocktail experiences transport and teleport guests through their senses. “My inspiration and ‘secret sauce’ is creating stunning, immersive experiences that are cerebral with high-level concepts and techniques that meet visceral and meaningful stories, exciting and seducing the senses,” adds Mariena. With such diverse cocktail destinations, you’d think that things would get overwhelming. Mariena sees it as only more great stories to tell. “I have a never-ending well of inspiration to draw from.”

This inspiration is fueled by something that makes Wynn Resorts stand out on the Strip—a kitchen dedicated exclusively to their beverage program. “The heart of our beverage program is in our Beverage Production kitchen where we produce over 60,000 gallons each year of syrups, batch mixes, infusions, and garnishes for all of our outlets.”

AT WYNN LAS VEGAS, THE COCKTAILS ARE A TICKET TO AN ADVENTURE, WHETHER THERE’S ALCOHOL OR NOT.

There’s nothing but excitement around Wynn’s debut of its zero-proof craft cocktail program, especially in the hands of Mariena Mercer Boarini, Wynn Resorts Master Mixologist. Her cocktail wizardry is an emphatic expression of her love for sensory storytelling. In the City of Sin and Cirque du Soleil, Mercer Boarini sees each cocktail as its own protagonist. Every element of the cocktail’s character must align with the story, the setting, and the plot. “For each venue, my approach is like ‘character acting.’ I dive deep into studying every detail of the style of the venue—the cuisine, architecture, literature, history, art, and spirits inspired by the region— and craft a menu (or love letter, as I like to call it) of cocktails that tell the authentic story of each space.”

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This in-house production lends more opportunity for cocktail creativity. The result? Sophisticated beverage experiences, like sending guests’ senses to the sea (while smack in the middle of the desert). The Monaco cocktail at the Aft Lounge does just that through its fascinating ingredients like Electridust and edible Seaside perfume. “The perfume piques your olfactory receptors with pleasant aromas of the sea while hearkening the sense of nostalgia towards the coast. This works because of the close relationship between the olfactory receptors and the amygdala (the part of the brain that processes emotion),” explains Mariena. With Mariena’s sensorial storytelling magic and Wynn Las Vegas’ own apothecary of ingredients, it's only natural Wynn’s beverage program extends into the zeroproof domain. Mariena’s mixology talent emphasizes that a cocktail’s luxury is more than the alcohol. It's about conducting a symphonic narrative of ingredients that ultimately allows guests to transcend reality itself. And isn’t that what Vegas is for, anyways, baby?

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Moving into the Light VISITING WITH COGNAC WOMAN, MONIQUE FILLIOUX, AND HEAVENLY SPIRITS By Daniel Cooney Monique Fillioux reads from her book

THE ACCLAIMED COGNAC HOUSE OF JEAN FILLIOUX WAS ESTABLISHED IN 1894. IT’S LOCATED IN THE HEART OF COGNAC’S GRANDE CHAMPAGNE REGION, CALLED THE GOLDEN TRIANGLE. THE FILLIOUX FAMILY BUSINESS HAS BEEN IN OPERATION FOR FIVE GENERATIONS NOW AND IS ONE OF THE LAST FARM-TO-TABLE COGNAC PRODUCERS IN THE AREA.

Like most businesses founded during that era, Cognac Jean Fillioux was established, owned, managed, and named by men. Of course, as times have changed and humankind continues to evolve, women have increasingly been involved in all aspects of running businesses, including Cognac businesses. Disproportionately, the important work that women took on in the Cognac industry was often under-recognized or performed with little credit in the shadows of the men who came before or worked alongside them. This is one of the reasons that Monique Fillioux, wife and partner of 4th generation patriarch Pascal Fillioux, had the idea to write a book, shedding some light on all the work that women have been doing behind the scenes in the Cognac region for so many years. The original French language book was published in 2022 and entitled Femmes du cognac: de l’ombre à la lumière. The soon-to-be-published English version will be called Cognac Women: Moving into the Light. Monique Fillioux tells Chilled about her upcoming book and more.

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Surprisingly, your backstory is not in the book. How did you come to work in the industry? A lawyer, musician, and equestrian, I left Paris to settle in the Charente region in 1977 after marrying Pascal Fillioux, a very focused and talented cellar master for the eponymous house. Soon after, I became responsible for Jean Fillioux Cognacs’ management and marketing. I was also in charge of communications for thirty-eight years, which was a tremendous help to my husband. What compelled you to write this book? At the end of 2015, I decided to retire from my role at our family cognac house, Jean Fillioux, and to leave it all to the fifth generation: our son Christophe and his wife Virginie Viarouge-Fillioux, who is a trained oenologist. In any case, I always continued being interested in the Charente region and its famous product, cognac. Since moving to the Charente, I have been a Cognac woman. Moreover, in my everyday life, I could see more and more women in the vineyards, on the tractors, named in the magazines, as managers with some high responsibilities in the regional organizations. So, this was the right time to highlight these women in a book. Were the women written about in the book completely comfortable with telling their stories? I have known most of these Cognac women for some time, and I discovered some of the others through articles in the regional magazines, which allowed me to have completed the list with the help of Julie Pasquier, a well-known local journalist. I wanted all the industry roles to be represented: farm managers, company directors, winegrowers, distillers, cellar masters, wine and brandy brokers, and coopers.

When I first approached these women with my book idea, they were unanimously enthusiastic. This reaction gave me the sense they were confident in my abilities to be a spokeswoman who could represent them and their accomplishments as they continued to make vital contributions to what was once considered a world inhabited by only men. Because I was one of them, they trusted me and were completely comfortable speaking with me. During interviews lasting two hours or more, we discussed both work and life experiences. It was easy for me to question them because I know well the activities of cognac production, from the vineyards to the bottling. I wanted to know about their personal life experiences as well as their specific area of expertise. Almost all of them have traveled the world. Some hold multiple university degrees and have returned to the Charentes winegrowing region, where they served as technicians and managers. Often, they have chosen to return to their family domain to save it. Each has inherited a load of hard work, which they have graciously accepted. In short, each has shown a great deal of persistent talent, leadership, and passion.

Were there any adverse reactions to the book? Sincerely, I have done my best to include a true sampling of Cognac women, which perfectly represents a cross-section of the Charente region. Every regional or industry woman reader should be able to identify and relate their own situation through at least one of these experiential story portraits. Additionally, the Cognac women featured in the book could serve as models for young women who might consider, for whatever reason, a return to their family domain. These young women might think: “Perhaps I can do something like this as well, to choose my own path in the spirits industry and to succeed.” Have you had other women come forward to share their stories about working in the shadows of men? This book is not only a media success but has created a true community of Cognac women. The attitude of Cognac men is changing now as well. I doubt that many Cognac women will be willing to move back to work in the shadows of men now that these stories have been told. We must all work together to build a world as great as possible.

Blandine Conte, Hélène Audouin-Lassoudière, Anne-Laure Conte, Amy Pasquet, Julie Fouassier

As soon as I had the idea for this book, I decided to include stories from different generations to show a range of perspectives. Julie Fouassier is 29 years old, while Francine Forgeron is 76 years old. I wanted to study how each one had taken her place in this industry, traditionally run by men, and to understand how this related to her age. It’s easy to believe that things may have been simpler for Marine Babinot, 30 years old, than for Maryline Ardouin at 60 years old! Being a woman certainly brought a list of challenges, but being a young woman also brought its own challenges. Ultimately, I wanted to illustrate that for many years, different generations have contributed in various ways and that the women of Cognac from the Charentes region have always played a true and important role, whether they were recognized for it or not. When will the book be ready for distribution in the USA? The English version will be published in October 2023. The book will be available for purchase through the Heavenly Spirits website www.heavenlyspirits.com.

Thérèse Bertrand, Cassandre David-Allary, Blandine et Anne-Laure Conte

Domaine de La Pouyade

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Women Shaking Things Up ‘REBEL WITH A CAUSE’ ABSINTHIA VERMUT ISN’T PLAYING AROUND WITH ABSINTHE By Victoria CeCe

THROUGH HER BRAND, ABSINTHIA VERMUT IS OPENING A DIALOGUE ON THE ART OF ABSINTHE, GIVING IT A MUCH-DESERVED ROLE ON THE GLOBAL SPIRIT STAGE. “ABSINTHE IS STILL INCREDIBLY MISUNDERSTOOD WITH A LONG AND FASCINATING HISTORY,” SAYS VERMUT. A REASON FOR THIS? ABSINTHE WAS ILLEGAL IN THE UNITED STATES UNTIL 2007.

That did not stop Absinthia’s vision, something which wasn’t brewed at a bar. It was her love of art history. She fell in love with the botanicals and recipes from her college textbooks, eventually making her own Absinthe that stuck with her forever. We mean this quite literally— her first Absinthe batch led to her friends calling her ‘Absinthia.’ It inspired her to change her name legally. With the spirit in her name, Absinthia was born. Today, Vermut boasts a lineup of Absinthe showcasing the finesse and flavor potential of America’s underdog spirit. “Our absinthe is carefully crafted to embrace the nuances of each herb, resulting in a well-balanced and captivating flavor profile.” To Vermut, bringing Absinthe centerstage all comes down to education. “We've been crafting a unique experience for enthusiasts who appreciate the intricate flavors and rich history of absinthe and those new to the spirit. Education is a huge part of that because Absinthe is very misunderstood still.”

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One major need for clarification is Absinthe’s versatility and sugar content. “Absinthe that needs sugar to taste good is not well-crafted. I have worked hard to create an absinthe that tastes great without it,” says Vermut. Tackling misunderstandings isn’t going to happen through just tastings. With her Communications Director, Vermut started Green Fairy Tales, a podcast dedicated to Absinthe. “I wanted to create a platform where enthusiasts, industry experts, cocktail lovers, and the curious could come together to understand this delicious spirit better.” Shaking up the spirits world is a challenging task. It makes us eager for a piece of advice from this spirited rebel. “Remember that your unique perspective is an asset, and don't be afraid to carve your path in industries that might be traditionally male-dominated.” And, for Absinthia’s future? Vermut already has a few ideas. “My goal for the business is to have a line of products that all use wormwood. After all, my last name is Vermut!” Vermut derives from the German word for wormwood (wermut) and means vermouth in Spanish and Italian. Now that sounds like destiny to us. Awards won: Chilled Spirits Awards Bartender Seal of Approval, Sunset Magazine's Best Woman Distiller, Absinthe Verte Best Liqueur, New Orleans Best Absinthe.

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In the Hands of Women MARA SMITH INSPIRES WOMEN WITH HER ADDITIVE-FREE LINE OF TEQUILA By Victoria CeCe female perspective to the spirits industry by having women involved in every aspect of the company from our legendary master distiller in Mexico, Ana Maria Romero Mena, to the women responsible for getting bottles on the shelves.” Even the name is inspired by strong women in Smith's life. Inspiro is the Spanish word for “inspired,” and “the company is named in honor of two women who inspired me the most and gave me the confidence to believe I could do anything: my grandmother (of blessed memory) and my mom.” Every portion of the brand was developed with careful consideration. Inspiro Tequila's fleur-de-lis logo design is made up of four connected script “i”s (for Inspiro)—representing four generations of women in Smith's family—her grandmother, mother, herself, and her daughter. This thoughtful female synergy carries through to Inspiro Tequila's bottles. Carefully designed to be sleek and stylish, the bottles complement a home bar and stand out on the shelves. “Bartenders will also appreciate that our bottles are easy to manipulate. They are purposefully slender in the middle to be easy to hold and pour. Our long bottleneck is perfect for a pour spout.” ATTORNEY-TURNED TEQUILA BRAND FOUNDER MARA SMITH IS NOT AFRAID TO BREAK BARRIERS IN ANY INDUSTRY. HER COMPANY INSPIRO TEQUILA BRINGS A LINEUP OF INNOVATIVE AND ADDITIVE FREE TEQUILAS TO THE TABLE THAT ARE DISTILLED AND LED BY WOMEN.

How did Smith go from big firm law and a stay-athome mom of three to producing top quality tequila? Smith started drinking tequila when she was looking for a low sugar, gluten free adult beverage option. She discovered though that this “better for you” drink option had a dark side. “I discovered that all the tequilas I was drinking contained undisclosed additives.” She searched for an additive-free brand that had a look, taste, aroma and messaging that appealed to her as the consumer. “That perfect tequila did not exist, so I created one.” Inspiro Tequila was born—a brand that builds transparency around tequila, its process, and its ingredients. Its two expressions, Luna Blanco and Rosa Reposado, illustrate tequila's naturally delicious character, free of additives like sneaky sugars or glycerin. Of course, this isn’t a one-woman show. Smith's goal for Inspiro Tequila wasn't only about creating a clean, easy to drink tequila. “It was also to bring another

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With all the care behind the brand, it is unsurprising that Inspiro Tequila also is a certified b-corp. “Becoming B Corp Certified was an arduous process. It was important because it memorializes everything we stand for,” adds Smith. “Through our efforts to support other female founders, we provide grants and mentoring through different 501(c)(3) organizations.” In addition, Inspiro Tequila is certified women-owned by the Women’s Business Enterprise National Council (WBENC). Such a powerful mission leaves us thirsty to know what Smith has up her sleeve next for Inspiro Tequila. In the meantime, we'll be sipping delicious Rosa Reposado (the first tequila aged in rosé wine barrels) on the rocks.

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yonezawa family, distillers since 1917

@hatozakiwhisky Imported by Marussia Beverages USA | Cedar Knolls, NJ | ABV: 46% | Please Drink Responsibly

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Wagering Women By Megan Rider

VICTORIA HORN, KATE ROSANTE, AND BRANDI BOWLES WERE UNITED BY THEIR SHARED LOVE FOR THE THRILL OF A POKER GAME AND THE WARMTH OF COMPANIONSHIP. STILL, IT WASN'T JUST A DECK OF CARDS THEY BROUGHT TO THE TABLE—THEY BROUGHT A BOTTLE OF BOURBON, A LIQUID EMBODIMENT OF CONVIVIALITY AND AUTHENTICITY.

As the three women sipped their bourbon, they realized the bottles were named after long-dead men. “They were all great whiskeys, but we started to question why women weren’t represented as part of the history and culture of bourbon. After all, women have become 40% of the consumer market for bourbon in the last few years and have always been part of making bourbon throughout its history” said Kate Rosante. “The idea stuck with us; we got excited about the challenge of creating an excellent bourbon and finding the sweet spot of our very diverse palates. Our flagship product is a high wheat mashbill, bringing subtle sweetness, and a toasted brandy stave finish, which packed a punch, lending it a richer, deeper, and more spicy profile. As soon as we tasted it, we knew we had something special that would blow people away” said Brandi Bowles. The trio landed on the name Boss Molly, which pays homage to what ranchers call the tough female mules that blaze the trail. Boss Molly is a bold, wheated bourbon with complex aroma, character, and abundant flavor. It can be enjoyed as a sipper, neat,

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or on the rocks, and it adds a beautiful dimension to cocktails, which speaks to its versatility. It is an ample and even pour for the bourbon curious and aficionados. The three co-founders are celebrating Boss Molly’s first anniversary of being out on the market this year, and it has been such a rewarding experience for them. “If you’d asked us five years ago if we’d imagined owning a bourbon business, we’d all have laid odds against it. But once the idea was sparked, it was irresistible and sounded like too much fun to watch from the sidelines. We’re poker players, after all. We love a good gamble. For anyone who can’t get that crazy idea out of their head, it’s worth pursuing” said Victoria Horn. Boss Molly is increasing the number of stores that it sells at retail and is expanding its partnerships with bars and restaurants. They are expanding in New York, New Jersey, and just added Kentucky as part of their distribution. The trio are scaling up production and laying out plans for future expressions and finishes, with a goal to offer a variety of highend premium bourbons within the next few years.

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COMPETITION

THE CORAMINO CUP Hard Work Tastes Different Photos by Justin D. Harrison

In the world of spirits, GRAN CORAMINO TEQUILA STANDS AS A SYMBOL OF UNCOMPROMISING QUALITY AND LUXURY. BUT AT THE HEART OF THE BRAND LIES AN UNPARALLELED VALUE OF HARD WORK AND DEDICATION. IT IS THIS CONNECTION THAT LED GRAN CORAMINO TO DEVELOP THE CORAMINO CUP – A FIRST OF IT’S KIND BARTENDING COMPETITION SHOWCASING THE HARDEST WORKING BARTENDERS IN THE INDUSTRY, THE NIGHTLIFE BARTENDERS. Naturally drawn to the vibrant world of nightlife bartenders—the unsung heroes who relentlessly craft unforgettable experiences night after night—the first-of-its-kind, Coramino Cup competition epitomizes a commitment to recognizing the efforts of these talented and tenacious bartenders. The Coramino Cup brought in an exceptional response, attracting over 160 audition videos from nightlife bartenders nationwide, a number tripled compared to similar competitions. From this pool of contestants, 15 standout finalists emerged to compete for the esteemed title of Gran Coramino Bartender of the Year 2023. The first-annual event took place at Eight Lounge, Las Vegas and presented by globally acclaimed entertainer and cofounder of Gran Coramino Tequila, Kevin Hart. The competing bartenders’ performances were meticulously assessed across four pivotal high-volume bartending proficiencies: speed, precision, creativity, and charisma. Chilled Media judges, including Chilled 100 National Director Wendy Hodges, Chilled Magazine Editor-in-Chief Gina Farrell, and highly awarded nightlife bartender and member of the Chilled 100, Emilo Tiburcio Narenti judged competing bartenders during three nail-biting rounds of swift cocktail creating and skillful performances. The competition unfolded fiercely, fueled by each bartender’s unwavering passion and involvement, ultimately creating an energetic tone with a lot of buzz. After an extraordinarily close and aweinspiring battle, Washington D.C. bartender Chai Lee was ultimately crowned the Gran Coramino Bartender of the Year, earning a paid brand ambassadorship.

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Gran Coramino Tequila originates from a dynamic duo of world-class experts in their respective fields. Founder Kevin Hart, an ardent tequila aficionado with an innate knack for discerning quality, is often revered as the “Hardest Working Man in Showbiz.” He is renowned not only for his entertainment prowess but also for his philanthropic dedication to uplifting minority communities. Alongside Hart is founder Juan D. Beckmann, a distinguished Maestro of Tequila and 11th-generation tequila maker who carries an unmatched legacy of over 250 years of expertise within the category. Beckmann brings groundbreaking contributions to the tequila industry, including the creation of the world’s first Cristalino tequila. Hart and Beckmann joined forces to create Gran Coramino Tequila. Their combined mastery of tequila is accompanied by a relentless pursuit of quality and perfection. Drawing from their journeys of the heart, they demonstrate first-hand the power of hard work and dedication. Their collaboration has yielded a tequila that honors those often-overlooked, hard-working bartenders behind the nation’s favorite, fastest-paced bars. “The Coramino Cup was an immense success and served as the perfect opening event for HARTBEAT Weekend, a four-day music and comedy celebration,” shares Lander Otegui, CMO of Proximo Spirits. “We had some amazing finalists this year, and it’s going to be tough to fill their shoes in 2024, but we know there are tons of amazing nightlife bartenders out there, so be sure to bring your A game. Follow the brand @grancoramino to stay up to speed on all things Gran Coramino.”

Judges Emilio Tiburcio, Wendy Hodges, and Gina Farrell CHILLEDMAGAZINE.COM

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COMPETITION

CHILLED CHATS WITH GRAN CORAMINO BARTENDER OF THE YEAR Chai Lee WHAT WAS YOUR OVERALL EXPERIENCE WITH THE COMPETITION?

The competition was surreal. Meeting the other finalists, meeting Kevin Hart, and having such a memorable experience, from the after parties, pool parties, and everything in between—in true Vegas style.

WHAT ARE YOUR BIGGEST TAKEAWAYS FROM THE EXPERIENCE?

I immediately felt the camaraderie amongst the group as we all cheered and supported each other and shared stories from our industry experience.

WHAT WAS YOUR FAVORITE PART OF THE EXPERIENCE?

In my experience, the best moment by far was making it through each round of the competition. Really putting my skills of speed, accuracy, and creativity to the test.

WHAT ADVICE WOULD YOU GIVE TO CONTESTANTS GEARING UP TO COMPETE NEXT YEAR?

My advice to future contestants is to engage with the other contestants, pay attention to the rules of each round, and have fun!

HOW DID YOU GET YOUR START BEHIND THE BAR?

WHAT ARE YOU LOOKING FORWARD TO AS GRAN CORAMINO’S FIRST-EVER BARTENDER OF THE YEAR?

Initially, I started working in the industry as a source of income throughout my years in college and university. Working my way through various FOH roles: server, cocktail waitress, nightclub promoter, and bartender. As I learned more about the craft, I continued working in the industry for supplement income while pursuing my initial passion in the fashion industry.

I look forward to the opportunities that come with the honor of being titled Gran Coramino’s Bartender of the Year. I look forward to connecting with other industry experts, continuously expanding my cocktail knowledge, and traveling nationwide to represent a black-owned tequila brand.

WHAT WOULD YOU SAY IS YOUR SPECIALTY BEHIND THE BAR?

WHAT WOULD YOU LIKE TO ACCOMPLISH THIS YEAR AS AN AMBASSADOR FOR THE BRAND?

I love well-made classics, Old Fashioned, Negroni, Better and Better, Last Word. My signature would be an Old Fashioned, which goes nicely with Gran Coramino Añejo—a good strong classic, well chilled and served with a zested orange peel.

WHAT INSPIRED YOU TO ENTER THE CORAMINO CUP?

I entered The Coramino Cup competition to showcase to my team of bartenders who I manage that there are opportunities in this industry that can propel your career if you are passionate about the craft and hard working.

Being the first Gran Coramino Bartender of the Year as a Black Woman, representing a black-owned tequila brand feels amazing. It feels great to gain notoriety after ten years in the hospitality industry. I want to use this platform to encourage others in the industry to continuously explore opportunities which this industry has to offer, enter the competitions, go to the industry networking events, surprise yourself.

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MIX IT UP

CELEBRITY SIPS

THE HORROR ANTHOLOGY SERIES CREATED BY RYAN MURPHY AND BRAD FALCHUK, AMERICAN HORROR STORY: DELICATE, IS THE SHOW’S 12TH SEASON AND BASED ON DANIELLE VALENTINE’S BOOK DELICATE CONDITION, IN WHICH A PREGNANT WOMAN BELIEVES A SINISTER FIGURE WANTS TO STOP HER BABY FROM BEING BORN. CHECK OUT WHAT THE STARS OF THIS TERRIFYING THRILLER DRINK OFF-SET.

MATT CZUCHRY who plays Dexter HardingIn, boasts that he likes to practice mixing cocktails in his free time with his bartender friends. A man after our own hearts!

CARA DELEVINGNE plays Meg in the series. Cara owns her own sustainably produced wine brand, Della Vite Prosecco, with her sisters, Chloe and Poppy. “Prosecco has been part of a lot of our memories together as sisters,” says Cara. “For weddings, parties, even break ups, it’s been there for the highs, the lows, and all the in-betweens.”

ZACHARY QUINTO plays Frank. Zachary doesn’t partake in alcohol consumption, but we’re going to assume he enjoys a mocktail now and again, as do we!

EMMA ROBERTS stars as pregnant and seemingly paranoid Anna Victoria Alcott. Emma enjoys a glass of champagne at Blue Box Cafe in NYC on her Instagram!

KIM KARDASHIAN plays Siobhan Walsh, and while this reality star doesn’t drink alcohol frequently, she does enjoy a good Nobu’s Martini! "I don't drink," Kim admits, "but I love the Lychee Martini at Nobu. That's the best."

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MICHAELA JAÉ RODRIGUEZ The first trans actress to win a Golden Globe, Michaela Jaé Rodriguez plays Nicolette in AHS. She plays Talia Donovan in her previous role in the comedy Loot on Apple TV+ where she can be seen drinking a Martini at the bar with co-star Maya Rudolph.

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Mission: Replace myth and misinformation with scientific truth through consumer education. Contact: george@arsilica.com. Phone: 702.332.7305. Visit www.theneatglass.com/shop

ADVANCED MIXOLOGY

DRINK IN HISTORY

Hot Pants HOT MESS OR HAUTE COUTURE? THE TEQUILA COCKTAIL BARTENDERS LOVE TO HATE By Lanee Lee

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Hotpants—the shorts fashion short on fabric— shocked and awed the world when they came on the scene in the late 1960s. Today, hotpants— now known as the ‘no-pants’ trend—are hotter than ever. But those that dared to rock them in the disco era wore them to challenge conventional norms. It’s safe to assume whoever dreamt up the recipe for the Hot Pants cocktail was equally daring (or maybe just crazy) and not afraid to push the boundaries of cocktail creation. On paper, the Hot Pants cocktail looks like a hot mess: Tequila, peppermint schnapps, grapefruit juice, and powdered sugar shaken and then poured into a salt-rimmed glass. Not long after, the tiny fashion made a huge splash in pop culture. For example, the term ‘hotpants’ was coined by Women’s Wear Daily in 1970, the Philadelphia Phillies unveiled the Hot Pants Patrol—female ushers in maroon micro-shorts and gogo boots in 1971, and Southwest Airlines aired a provocative ad with a flight attendant in orange hotpants saying over her shoulder as she walked towards a plane, “Remember what it was like before Southwest Airlines? You didn't have hostesses in hotpants.” Hot Pants the cocktail appeared in print in the 1974 edition of the Old Mr. Boston Official Bartender’s Guide. With 68 editions printed over eight decades, Old Mr. Boston cocktail books are time capsules, reflecting cocktails shaped by societal trends. It’s no surprise the Hot Pants cocktail made an appearance in the 1970s edition. For some perspective on the drink that most think should never be revived, we asked a few bartenders in Phoenix, Arizona—a city where you can comfortably rock hotpants all year— during Arizona Cocktail Week if the Hot Pants is holy genius or hot garbage. “Reading the specs, I was intrigued and scared of what I was about to taste. After trying this cocktail, I was more impressed than disappointed. But it’s weird,” says David Muhlstein, the one-man bartender star of The Captain's Cabin (a hidden nautical-themed tiki bar next to HULA’s Phoenix).

“While I figured out whether I liked it, I found myself taking sip after sip. Before I knew it, I had drunk most of it. To sum it up, this would be the perfect Arizona poolside sipper during the holidays. It keeps you feeling festive as you apply that SPF 50.” Another one of Phoenix’s stellar bars, Platform 18—a train-themed bar recently awarded one of North America’s 50 Best Bars—features the Hot Pants on their menu with a few tweaks. “When researching, it began to make sense as to why flavored liqueurs were used in lieu of fresh ingredients across most of the recipes: The cocktail book served as a marketing tool to promote the wide range of spirits under the Mr. Boston label,” says Jason Asher, VP of Beverage and Platform 18 co-founder. “The Hot Pants is a good example of a cocktail that is so oddly close to the Salty Dog from the 1950s; however, when made with fresh ingredients, such as mint and freshly squeezed grapefruit juice, the cocktail becomes refreshing and sessionable. Our version of this cocktail at Platform 18 is elevated with El Tesoro Reposado tequila. This has become one of our more popular classic cocktails aboard the train this summer!”

Is the Hot Pants cocktail a crowd-pleasing, onesize fits all drink after all? Make the original or the adapted Platform 18 recipe below to decide for yourself.

Hot Pants @Platform 18

INGREDIENTS

2 oz. El Tesoro Reposado Tequila 1 ½ oz. fresh ruby red grapefruit juice ½ oz. simple syrup (1:1) 10 mint leaves (muddled) 1 grapefruit peel (garnish) 1 mint shrub (garnish) PREPARATION

Add all liquid ingredients to a shaker, add fresh mint and muddle. Shake and strain into coupe glass. Garnish with grapefruit peel and mint shrub.

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ADVANCED MIXOLOGY

Crafting

DRINK WELL

Classic Gin Cocktails

THESE EASY-TO-MAKE RECIPES COMBINE NOLET’S SILVER GIN WITH FRESH INGREDIENTS FOR THE PERFECT COCKTAIL EVERY TIME. GIVE THESE CLASSIC COCKTAILS A MIX FEATURING NOLET’S SILVER GIN.

NOLET’S Gin is crafted with over 330 years and 11 generations of Nolet family distilling tradition and expertise. NOLET’S Silver Gin features real botanicals of rose, peach, and raspberry with no carbs, no sugar, and gluten-free with only 117 calories per 1 1/2 oz. serve.

Tom Collins INGREDIENTS

1 ½ oz. NOLET’S Silver Gin 1 oz. fresh lemon juice ½ oz. simple syrup (or to taste) 2-3 oz. club soda Lemon slice and/or cherry (for garnish)

PREPARATION

Build the cocktail over ice in a Collins glass (or highball). Top with club soda and garnish with a lemon, orange, and/or cherry.

Signature Gin + Soda INGREDIENTS

1 ½ oz. NOLET’S Silver Gin 4 oz. club soda, seltzer, or sparkling mineral water Lemon peel PREPARATION

Pour NOLET’S Silver Gin into an ice-filled gin balloon glass and top with soda. Stir well. Express oil then garnish with a swath of lemon peel.

Classic French 75 INGREDIENTS

1 ½ oz. NOLET’S Silver Gin ½ oz. fresh lemon juice 2 oz. Champagne or sparkling wine PREPARATION

Combine NOLET’S Silver and lemon juice in a cocktail shaker with ice and shake to chill thoroughly. Pour into a flute or coupe glass and top with Champagne. Immerse a bar spoon into the glass to gently mix ingredients without stirring to minimize the bubbles. Garnish with a lemon twist and serve.

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ADVANCED MIXOLOGY

REDEFINING THE RTD

A new trend on top of a major trend is stirring. Blending the ease of ready-to-drink beverages with the artistry and complexity of crafted cocktails—enter elevated RTDs. This delightful intersection of convenience and sophistication promises to revolutionize the way we enjoy our favorite drinks. Dedicated to using high-quality ingredients and carefully crafted premium spirits, each element of meticulously curated RTDs deliver a celebration of creativity and innovation to the world of beverages. Check out the spirits brands that push boundaries, combine experimentation with tradition, and are presenting RTDs with a twist that are redefining and defying categorization.

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Redef ining

the

RTD SOPHISTICATION WITH JUST THE TWIST OF A CAP

DRINK RESPONSIBLE

@RONCOLONSALVADORENO

ADVANCED MIXOLOGY

REDEFINING THE RTD

Canned Cocktails with a Point of View SUPERBIRD RTDS ARE ALL ABOUT BOLD, TEQUILA-FORWARD FLAVOR PROFILES By Joseph Luparello

The newly launched Superbird tequila was created to give tequila enthusiasts precisely what they seek; a full-bodied, flavor-rich, fiery traditional tequila without any burn or fuss. Crafted with 100% Azul Agave, the intensely-natural premium spirit is the perfect match for an array of cocktails or mixed drinks. Superbird has a profound appreciation for the mixing magic that goes down behind the bar. At the same time, its ethos of a love for life away from the bar is equally as strong. Exhibiting this dynamic in the best way possible, they have entered the ready-to-drink category with canned cocktails and tequila sodas. To bring the bar to you, Superbird’s canned cocktails are full-flavored, bar-quality cocktails that just so happen to come in cans. There are two flavors. The first is the Paloma. Crafted from Superbird tequila, real grapefruit, agave nectar, and sparkling water, this cocktail is smoky, tangy, tart, and sweet. The second cocktail is the Tequila Sunrise. Made with real tequila, mandarin orange, cherry, agave nectar, and sparkling water, it’s the perfect pick-me-up for any time of day. When conceptualizing its line of RTDs, the premium tequila crafters wanted to offer options for every imbiber. As the canned cocktails are geared toward

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those who are all about bold flavor, Superbird tequila sodas provide a more wholesome alternative for people riding the health-conscious wave. The low-calorie tequila sodas come in an eight-pack, so they’re ideal for sharing. Unlike other low-cal RTDs, Superbird puts its tequila front and center in the canned sodas. It wouldn’t make sense to mask the tasty spirit. These light and refreshing beverages are available in lime, black cherry, grapefruit, and pineapple flavors. “We hope that bartenders like having our RTDs on their menus because they’re easy to serve and use real tequila and real ingredients,” says Richard Betts, founder and CEO. “Our canned cocktails have a point of view!”

“Nature’s purest tasting VODKA”

ADVANCED MIXOLOGY

REDEFINING THE RTD

Saddle Up and Sip Away RANCH RIDER RANCH WATER - BOLD TWIST ON A CLASSIC By Joseph Luparello

Ranch Rider Ranch Water is the perfect example of how something simple can evolve into a massive success if it brings quality and convenience to the table. The canned cocktail’s story began in the back of a food truck located in Austin, Texas. With the intention of getting their customers to spend some more time at the truck, they began to make refreshing concoctions. By utilizing quality spirits and real citrus, they achieved their goal and regulars began hanging out until well past sunset. Originally, Ranch Water was an insider drink the truck staff would make and share amongst themselves and customers. However, that all changed one day when someone asked a staff member where they could purchase it. The simple request created a new, larger quest for the staff. If they put their tequila-based cocktail in a can, it could give people the chance to spend more time anywhere in life. Like on the porch. Or at a river, concert, backyard, etc. Eager to

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give people a reason to stay longer and enjoy more moments, they canned the Original Ranch Water in 2019. The authentic, independent and community-owned Ranch Rider brand brought the first Ranch Water to the market. Boasting an excellent taste, it’s made with reposado tequila, sparkling water, and lime juice. The beverage’s concept is rooted in the rising popularity of tequila, cleaner ingredients, and cowboy culture. Absolutely no preservatives are used in the crafting process. The Austin-native RTD enthusiasts could not be more excited to launch their lineup of infused tequilas later this summer. They are working with the same familyowned distillery in Jalisco, Mexico, but using their premium Blanco and infusing it with real fruit in Texas. Each 750ml bottle is 30% ABV comes in Watermelon Jalapeño, Lime & Coconut Guava flavor.

750ml & 187ml Blanc de Blancs Brut & Rosé Brut available

ADVANCED MIXOLOGY

REDEFINING THE RTD

Always an Option

BOURBON WILL NEVER BE THE SAME AGAIN NOW THAT PONYBOY SLINGS ARE IN TOWN By Victoria CeCe

This new canned cocktail proves that bourbon can be something other than a stiff drink.

spirits down the line. Janell thought about how they met and started their company in Kentucky and said, 'what about Ponyboy?' I said, 'like The Outsiders?' Janell's response? 'What's The Outsiders?' Turns out she'd never read the book and had no idea,” adds Mike.

With over 25 years of bartending experience, Mike and Janell knew something was missing in the bourbon market. Living in the heart of bourbon country, Louisville, Kentucky, the couple concocted a drink that now makes a convenient, lower ABV bourbon cocktail.

While Ponyboy makes sipping bourbon smooth for all, Mike and Janell are also big advocates of RTD drinks to help make bar owners' and bartenders' lives easy. “For the bar owner and beverage directors, RTDs can help with the transition from a beer and wine-licensed establishment newly acquiring a liquor license during the interim. It’s a consistent cocktail that can fit your menu while training a bar team and building a program.”

“We wanted to show people that bourbon can be refreshing and sessionable and doesn’t always have to be spirit forward,” says Mike and Janell Bass, founders of Ponyboy Slings.

“As bartenders ourselves, we would have loved to have had the perfectly balanced cocktail to crack open when our bars were three deep during those peak hours.”

And they created just that. Today, Ponyboy Slings boasts three ready-to-drink (RTD) cocktails: The Derby Cream Soda, My Cherry Amour, and The Bourbon Popstar—their flagship cocktail. They’re all just 7% ABV and as easy to sip as a Spritz. Now, we bet you’re wondering, with a name like Ponyboy, these two must be fans of The Outsiders. The name was a coincidence, inspired by the couple’s pup. “When we were thinking of a name, we first thought to call it Whiskey Boy since that's our dog's name, but we didn't want to be boxed into the category of whiskey in case we wanted to use other

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Today, Ponyboy Slings are available in Kentucky with the intent to expand into neighboring states. We know the Bass duo’s future is bright, because there's nothing better than a ready-made bourbon cocktail that is easy to enjoy after a long day.

IN TROD UC I N G

S MO K E L A B SA FFRON F L AVO RE D VO D KA AN INSPIRED EXPLORATION OF KASHMIRI SAFFRON, THE WORLD’S MOST EXPENSIVE SPICE SMOKE LAB SAFFRON marries India’s finest, awardwinning vodka with Kashmiri Saffron, the rarest and most coveted type of saffron cultivated from the valley of Kashmir. The result is a luxurious spirit that delivers subtle, sweet earthy notes that give way to a delicate floral finish. SMOKE LAB VODKA is India’s first and most awarded, premium Vodka. It is crafted one batch at a time, 5X distilled and filtered through charcoal and silver resulting in a subtle, smooth, and clean taste experience.

ADVANCED MIXOLOGY

REDEFINING THE RTD

BOL D MOVE ZING ZANG BLOODY MARY MIX INTRODUCES READY-TO-SERVE BLOODY MARY COCKTAILS By Megan Rider

In the Ready-To-Serve segment you can find several types of pre-mixed Margaritas and kinds of cocktails in this realm. However, the Bloody Mary cocktail has been MIA. Until now. Zing Zang, the #1 selling Bloody Mary brand in the United States, has recently released a pre-mixed Bloody Mary Cocktail in an easy-to-grip and pour 1.75L ready-to-serve, custom-designed bottle. The RTS cocktail is crafted with Zing Zang Bloody Mary Mix and six-times distilled vodka, which makes for a high-quality cocktail. It contains 9% alcohol by volume and is available in the Zing Zang Classic Bloody Mary and Zing Zang Blazing Bloody Mary, made with the new, hotter, and spicier version of the original Bloody Mary mix. “We see a lot of untapped opportunity for Bloody Marys in the large-format, ready-toserve, prepared cocktail space,” says E.G. Fishburne, Zing Zang’s VP Marketing. “While it’s easy to find 1.75L bottles of ready-to-serve cocktails in other popular drink varieties, there was no option for the Bloody Mary, the second-most popular cocktail in the United States, behind the Margarita. As the leader in Bloody Mary Mix and Bloody Mary Readyto-Drink Cans, Zing Zang now makes it easier for people to enjoy delicious, high-quality Bloody Marys during brunch, tailgating, or other social occasions with our new Bloody Mary Ready-to-Serve bottles.” The mixes are crafted with a proprietary blend of seven vegetable juices, bold spices, and seasonings. Regarding the bottle design, Zing Zang also has non-alcoholic Bloody Mary mix available in 1.75L bottles, so the brand needed to develop a bottle design that would avoid customer confusion. “The bottle design was a very collaborative process with our sales, marketing, and operations teams,” says Catherine McClure, SVP Supply Chain & Product Development at Zing Zang. “By including these functions early in the design process, we developed a unique and modern bottle design that is very distinguishable from our Bloody Mary Mix 1.75L bottles. It’s easy to hold and pour, with visual appeal that conveys the bold brand essence of Zing Zang.” Zing Zang, founded in 1997 and based in Chicago, Illinois, has a complete line of topselling mixers in addition to a line of RTD canned cocktails, which includes the Bloody Mary, Blazing Bloody Mary, Margarita, Mango Margarita, and Bourbon Whiskey Sour.

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ADVANCED MIXOLOGY

SPIRITED EXPERIENCE

A Night of Whisky,

Wine, and Wonder SCOTT SILVEN’S AT THE ILLUSIONIST'S TABLE Photos courtesy of Loren Wohl for The McKittrick Hotel

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they were an intricate part of something magical, an experience like no other that sparked curiously, leaving them both awe-inspired and scratching their heads. Delving into the beauty behind his project, Silven explains, “It’s really rewarding to sit down with an intimate group every night, break bread, watch each of them begin to connect and directly become agents in the impossible. The intimate setting of a single table also allows me to accelerate the connections in the room, usually much quicker than in a theatre environment. Most importantly, the personal nature of the setting and the openness of the dinner table also heightens the impossibility of the experience.”

At a dinner table, bonds are forged, memories are made, and connection is at its peak. Understanding this concept and determined to utilize its greatest potential, world-renowned Scottish illusionist Scott Silven created and hosts an immersive theatrical experience of fine dining, whisky-tasting, and storytelling interwoven with mind-bending illusion and mystical mentalism. Silven’s unprecedented fifth run of At The Illusionists Table is an extraordinary performance. The enigmatic mastermind guides guests through an enchanting evening of delectable culinary experiences, heartfelt storytelling, and mind-boggling mentalism. Prepare to question your senses as candlelight dances, whisky flows, and captivating conversations unfold against the backdrop of a meal filled with astonishing illusions. “Before creating At The Illusionist’s Table, my work was predominantly experienced through traditional theater and television such as The Kennedy Center, Sydney Opera House, and The Today Show. I wanted to push the boundaries of my craft and create an experience in an intimate setting that explored the power of connection and the senses in a new and revelatory way,” shares Silven. To him, it seemed like the perfect crossover to design a magical theatrical experience around a dinner party.

The menu at Scott’s spectacle is designed by the wonderful Pascal Le Seac’H, Executive Chef of The McKittrick and formerly executive chef of Pastis and Balthazar. Combinations of flavors are rooted in Silven’s Scottish heritage and tied to the show’s narrative, which explores the forests from his childhood. The whisky is carefully selected from areas from his hometown in Scotland and enjoyed in both unique cocktail formats and neat. Three courses comprise the food and beverage part of the show: The Sea, The Forest, and The Study. It is critical to note that these offerings are not a simple addition to the show, but essential aspects woven deeply into the experience. Not to mention, there are also two special sensory whisky tastings. Silven’s top priority is to have guests leave with lifelong memories and stories they want to pass on. “You’ll find yourself taking part in impossible and exciting illusions, but it will also hopefully make you look closely at your own life, find inspiration, and discover what you’re capable of, all whilst enjoying a special meal in the unforgettable surroundings of The McKittrick. Your seat at the table awaits!”

Critics have deemed his dining experience as “the best dinner party you’ll ever attend.” While a title of such high praise builds up the pressure on Scott, he never falters because it’s something he continues to strive for. Guests will join him as part of a select group around a single table in a secret space in The McKittrick Hotel and go on a sensory journey together where food, drink, illusion, and human connection intertwine to create a truly remarkable experience. As guests depart, they leave with the profound sense that CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

The Espresso Martini MAKE A PERFECTLY BALANCED ESPRESSO MARTINI USING TIA MARIA COLD BREW COFFEE LIQUEUR

Tia Espresso Martini INGREDIENTS

1 part Vodka 1 part Espresso 1 part Tia Maria Cold Brew Coffee Liqueur

PREPARATION

Combine ingredients in mixing tin. Shake, strain into a cocktail glass. Garnish with coffee beans.

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Popular across every social media platform, the iconic Espresso Martini’s appeal is unmistakable. The coffeeinfused cocktail previously enjoyed a fleeting surge in popularity during the 1980s and 1990s and has resurfaced firmly maintaining its position as a beloved and widely sought-after libation that now graces coveted spots on all bar menus. Notably, it’s been named one of the top 10 cocktails served in bars nationwide. By seamlessly combining two prevailing consumer trends—high-end coffee and cocktail culture—the Espresso Martini captivates spirit enthusiasts with its fusion of simplicity and richness. The cocktail has been known to enhance bar and dining experiences while making an equally impressive afterdinner indulgence. Tia Maria, introduced in 1950, has consistently held the favor of coffee liqueur aficionados worldwide. The spirit played a pivotal role in the inception of the very first Espresso Martini recipe, which took root in London in 1983.

Tia Tonic

INGREDIENTS

1 ½ oz. Tia Maria Cold Brew Coffee Liqueur 3 oz. Tonic Water Grapefruit or Lemon Twist

Tia Flat White Russian INGREDIENTS

1 oz. Tia Maria Cold Brew Coffee Liqueur 1 oz. Milk 1 oz. Jamaican Rum ¼ oz. Demerara sugar 1 oz. Espresso

Tia Cold Fashioned INGREDIENTS

¾ oz. Tia Maria Cold Brew Coffee Liqueur 1 ½ oz. Bourbon ¾ oz. Cold Brew Coffee Orange Twist

When the Espresso Martini is prepared using Tia Maria Cold Brew Coffee Liqueur in the recipe, the drinking experience is elevated, drawing from excellence in the spirit’s patented roasting method that is tailor-made for the Espresso Martini cocktail. Of course, Tia Maria continues to captivate consumers with its quality ingredients, like 100% Arabica coffee beans sourced from Brazil and Madagascar vanilla, and its cold brew process, which is gaining popularity, especially among millennials and those searching for innovation in classic brands. Tia Maria Cold Brew Coffee Liqueur’s unparalleled flavor profile has earned it a distinguished spot in the world’s most exquisite cocktails, including timeless classics like the Espresso Martini and Flat White Russian. Its distinctive versatility seamlessly blends behind the bar, offering an array of flavorful cocktail inspiration for bartenders, from the delightful everyday sips of Tia Tonic and Cold Fashioned to the creation of modern and unique concoctions. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

BRAND SPOTLIGHT

GETTING IT RIGHT QUINTALIZA REPOSADO IS THE WORLD’S FIRST COFFEE-AGED TEQUILA Photos by The J Projects-Jaci Peña

Quintaliza Reposado, the world’s first coffee-aged tequila, is an unparalleled innovation. This ultrapremium tequila, sourced entirely from 100% blue weber agave, is certified organic and additivefree. Quintaliza Reposado has remarkable depth of flavor and character that arises solely from the intricate interplay of agave with its proprietary aging technique. Quintaliza Reposado Tequila ages in oak casks previously home to artisan-roasted, sustainable coffee beans harvested in Chiapas, Mexico. This patented method allows the tequila to naturally inherit its distinctive and daring flavor profile, extracting the essence of the barrels without overwhelming the agave’s core identity. “We began with a simple but bold dream to bring great tequila and great coffee together. The idea was not only to create something very new and different in the tequila category but also to do it in a way that tastes great naturally without the use of any additives,” says

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Mike Winters, founder and CEO of Quintaliza Tequila. “Bartenders in particular are driving the call for additive-free tequila but struggle to find enough examples to fill a bar menu.” Fashioned from mature, organically grown agave thriving in the soil of Jalisco, Mexico, Quintaliza Reposado is a revelation. A threeday fermentation process, followed by double distillation in traditional alembic stills, paves the way for maturation in dual cask types of former bourbon and coffeeseasoned barrels. This harmonious blend yields a symphony of roasted coffee and oak notes intertwined with earthy agave tones and a delicate hint of luscious vanilla. “We don’t soak coffee beans or do any infusing, mixing, or blending. Quintaliza Tequila never touches one drop of liquid coffee,” shares Winters. “It took us two years of experimentation and product development to get it right, but that’s what it takes to create something that’s never been done before.”

Quintaliza Reposado Tequila is the world’s first and only coffeeaged tequila. It’s not a liqueur, or flavored tequila, or a coffee-infused spirit, it’s a highly innovative 100% agave reposado tequila that is aged in oak barrels that were conditioned with artisan-roasted organic coffee from Chiapas, Mexico, to impart a distinctively bold taste and aroma naturally from the barrels.

ALOE GOODBYE

Created by Nico Romano at Sweet Liberty, Miami INGREDIENTS

1 ½ oz. Quintaliza Reposado 1 oz. fresh cucumber juice ½ oz. Chareau Aloe liqueur ½ oz. fresh lime juice ¼ oz. Agave syrup 1 dash of Celery Bitters Pinch of salt Pinch of black pepper PREPARATION

Shake all ingredients, strain into a rocks glass with a big cube of ice. Garnish with cucumber and cracked black pepper and sea salt rim.

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BRAND SPOTLIGHT

Bartender’s Choice CHOPIN VODKA’S NEW EXPRESSION CREATED WITH BARTENDERS IN MIND By Michael Tulipan Chopin, the world’s first super-premium vodka brand, continues to innovate with the introduction of its newly launched Bartender's Choice Vodka as it celebrates its thirtieth anniversary. Just as the name signals, this spirit is the ideal choice for bartenders looking to take their vodka cocktails to the next level. Thirty years of success in the vodka business can be chalked up to a combination of craftsmanship, rigorous attention to ingredient sourcing, and tenacity in the face of industry consolidation. The family-owned company still makes vodka the same way as when they started. “We want people to know that we make vodka with character,” says Tad Dorda, Founder and CEO of Chopin Vodka, “and are on a mission to change the perception of vodka from being a tasteless, odorless mixer to a spirit that is meant to be sipped and savored.” The new Chopin Bartender’s Choice continues Dorda’s mission of showcasing the true character of vodka. The expression was designed specifically with bartenders in mind, its higher 59.8% ensuring the spirit remains a primary component of the cocktail rather than getting diluted by ice or concealed by mixers. Made with 100% rye, Bartender’s Choice is packed with flavor says Dorda. “We’re especially excited about this product because it speaks to our brand ethos and proves vodka does have flavor!” A smoky, herbaceous nose is followed up by complex flavors of black pepper and sloe berry, with a lingering finish with bittersweet notes of almonds, raisins, and apricot. Like much of what the familyowned company does, even the bottle’s label shows a personal touch by featuring Dorda’s own handwriting. While the words super-premium are sometimes used more to justify high prices than designate quality, for Dorda they signify an authentic product made with the utmost care and respect for ingredients. Chopin pioneered the luxury vodka category when it launched in 1993 and continues to demonstrate Dorda’s belief that great vodka should be appreciated the way premium whiskey and tequila are. To mark the anniversary, Chopin has also just unveiled the oldest premium vodka in the world, Chopin Vintage Vault 30-Year-Old Original Batch Vodka. Bottled in a hand-cut crystal decanter, this collector’s edition vintage potato vodka from Chopin’s 1993 debut release was locked away in the distillery’s vault for three decades and only 1,000 bottles are in existence. “We’re the first luxury vodka brand in the world and therefore the first in the category to celebrate such a milestone,” says Dorda. “It’s been incredibly humbling to release this product and personally look back on the success we’ve had advocating for vodka and the Chopin community we’re continuing to create.”

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Port Serenade INGREDIENTS

1 oz. Chopin Bartender’s Choice Vodka 1 ½ oz. Strawberry Cordial ½ oz. Porto Tawney Wine PREPARATION

Combine ingredients in a chilled shaker with ice. Shake well and pour into chilled long glass with crushed ice. Garnish with strawberry.

Ginger Bliss INGREDIENTS

1 oz. Chopin Bartender’s Choice Vodka 1 oz. Ginger Cordial ½ oz. Cherry Heering Liqueur ½ oz. pineapple juice PREPARATION

Combine ingredients in a chilled shaker with ice. Shake well and pour into a chilled coupette glass. Garnish with cherry.

OREGON

MO LOST MONARCH 321 FT TALL AGE UNKNOWN

101

SIP THE

ROAD LESS TRAVELED The Redwood Empire stretches from San Francisco and on to the Oregon Border. Here in this fog belt, we craft and age our whiskeys beneath the shadows of the earth’s earliest giants. Honoring these giants, each of our whiskeys is named after an iconic tree living in one of the groves. We invite you to scan the QR code and sip your way through the Redwood Empire with Master Distiller Jeff Duckhorn and discover how we push the boundaries of what traditional whiskey has been to make something distinctly Californian.

DRINK AMONG GIANTS

EUREKA

EMERALD 359 FT TALL 1180 YEARS OLD

FT TALL PIPE DREAM 367 1340 YEARS OLD

101

CALIFORNIA

GRATON

TO SAN FRANCISCO

Whiskey Advocate

Wine Enthusiast

Whiskey Advocate

DOUBLE GOLD MEDAL

PLATINUM MEDAL

BEST AMERICAN WHISKEY

Tag Spirits Awards

LA & Tag Spirits Awards

New Orleans Spirits Awards

The Tasting Panel

Sunset Intl. Spirits Comp.

The Tasting Panel

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

Select Flavors SOBIESKI VODKA INTRODUCES ITS GRAPEFRUIT EXPRESSION By Michael Tulipan

Sobieski Vodka represents the finest quality and vodka-making tradition, two characteristics that set the standard for its acclaimed line of flavored vodkas. The newest release entering the United States market, Sobieski Grapefruit Vodka, made with real ruby red grapefruit juice, joins a long-standing lineup of solid core flavors: Vanilla, Lemon, Orange, and Raspberry. These award-winning vodkas each feature all-natural ingredients and are created using the brand’s flagship 100% rye Polish vodka.

Jessie Penza, Director of U.S. Marketing, notes the expression comes out on top in flavor preference in blind taste-testing against well-known market leaders.

Sobieski vodkas are made with 100% Polish rye and pure Polish spring water, a true showcase for Polish vodka and ingredients. The fermentation process and five-stage distillation take place in Poland’s oldest distillery using the tallest continuous column still in the country. The resulting spirit has gained an excellent reputation around the world due to its rich, complex taste.

Flavored vodkas like Sobieski Grapefruit offer bartenders flexibility in making cocktails, allowing quicker turnarounds with fewer ingredients. The quality and consistency of the brand at its price point are notable.

Originally founded in 1846, the company has long honored its Polish heritage and bears the name of one of the nation’s most beloved historical figures, 17th-century king Jan III Sobieski. A legendary figure, Sobieski was famed for his courage, strength, military prowess, and his love of arts and culture. Today, Sobieski’s incredible life interests and achievements are memorialized in the unique bottle design and this namesake vodka. Tapping into the expertise of Sobieski’s sister company, Marie Brizard, the distilling team has the know-how to create new all-natural flavored spirits that stand above the competition. Sobieski Grapefruit Vodka is made with real ruby red grapefruits, which is reflected in its color as its first tinted offering. In this release, the grapefruit brings sweetness and acidity to the vodka and a slight bitterness from the juice.

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The brand continues to rack up awards, including netting Gold at the San Francisco World Spirit Competition this year for Sobieski Grapefruit, and Gold Medals for Orange, Lemon, and Vanilla. The signature 40% ABV vodka was once again awarded Double Gold.

For the future, Jessie shares, “We are being thoughtful with our approach on how we want to extend our shelf and back bar presence with meaningful additions that make sense to the brand ethos, the core consumer, and the bartending community.” Sobieski plans to introduce new flavors as it finds inspiration that make sense, and bartenders can be confident that the company’s long tradition and dedication to using the best ingredients will result in terrific new offerings to come.

“

We feel the 100% rye base adds a boldness of flavor that a newer generation of consumers appreciate,” says Jessie. “Sobieski stands up in a mixed cocktail just as well as it shines in a classic Martini.” - JESSIE PENZA, DIRECTOR OF U.S. MARKETING

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SHAKING AND STIRRING

LAUNCHES

WILD TURKEY MASTER’S KEEP VOYAGE Crafted by Master Distiller Eddie Russell in a first-time collaboration with Dr. Joy Spence, the renowned Master Blender of Appleton Estate Jamaica Rum, Master’s Keep Voyage is Wild Turkey’s latest expression. The 10-year-old bourbon is finished with a secondary maturation period in Jamaican rum casks, resulting in a tropically influenced American icon bursting with a palate of fruits, caramel, and aged oak with a warm, longlasting finish of chocolate and spice. “With Voyage, we set out to develop a spirit that allows the notes of the rum and bourbon to work in harmony,” shares Spence.

JACK DANIEL’S AÑEJO TEQUILA BARREL-FINISHED TENNESSEE WHISKEY Limited Edition Selection #11 in Jack Daniel’s Distillery Series line marries the flavors of agave and oak, with aromas of sweet citrus on the nose and a taste of brown sugar and dried spices. “We’re fortunate to have the ability to experiment with every part of the whiskey making process, and that’s what our Distillery Series is all about,” says Chris Fletcher, Jack Daniel’s Master Distiller. “This añejo tequila barrel-finished whiskey pushes the bounds on what people may expect out of a Tennessee Whiskey, yet still has the familiar characteristics that are uniquely Jack Daniel’s.”

NEAT OR ON THE ROCKS

INGREDIENTS

PREPARATION

2 oz. Wild Turkey Master’s Keep Voyage Ice (optional)

Combine ingredients in a rocks glass. Stir.

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2 oz. Jack Daniel’s Ice (optional) Combine ingredients in a rocks glass. Stir.

1800 CUCUMBER & JALAPEÑO 1800 Tequila launches its newest expression crafted from 100% Weber blue agave harvested at its peak, 1800 Cucumber & Jalapeño is its Blanco Tequila infused with natural, ripe cucumber and jalapeño flavors and with only 90 calories per serving, it offers a light yet flavorful spirit to elevate any occasion.

CUCUMBER COOLER INGREDIENTS

1 ½ oz. 1800 Cucumber & Jalapeño Tequila ½ oz. orange liqueur ¼ oz. lemon juice ½ oz. agave nectar Mint leaves PREPARATION

In a mixing tin, combine ingredients. Add ice and shake. Double strain over fresh ice into rocks glass. Garnish with jalapeño slice and mint sprig.

GLENMORANGIE THE CADBOLL ESTATE Aged for 15 years, the third batch of The Cadboll Estate combines classic bourbon matured Glenmorangie with a smaller portion that was finished in Amontillado casks. The result is a beautiful whisky that weaves together hints of toffee, clove, and hazelnut with honeysuckle, peaches, and cream. A spicy twist to the single estate series’ beloved flavor.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Glenmorangie 15-Year-Old Large rock ice (optional) PREPARATION

Enjoy the expression neat (or with a drop of water to open its aromas).

DEWAR’S DOUBLE DOUBLE 37 Aged four times for the ultimate smoothness, Double Double 37 is the highest age expression from Dewar’s Double Double series. This limitededition bottle features balanced, complex hints of cinnamon, vanilla, heather, and honey notes perfect for sipping neat by the fire. To make the Double Double 37 drinking experience even more special, Dewar’s Scotch Whisky has partnered with the iconic, luxury French crystal manufacturer, Baccarat, to release a limited-edition set of Double Double 37 and cut crystal glassware holiday gift set.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Dewar’s Double Double 37 Ice (optional) PREPARATION

Combine ingredients in rocks glass. Stir.

THE GLENLIVET TWIST & MIX The original Speyside Single Malt launches its Twist & Mix Cocktails— its debut into the ready-to-serve category. With the simple twist of an innovative cap, a high quality and freshly mixed cocktail is ready to serve. Coming in two classic choices, the Old Fashioned and New Manhattan, the new line of premium, whisky-based cocktails can be mixed in the moment. The launch is “the latest example of The Glenlivet leading the category in modernizing single malt scotch whisky,” says Johan Radojewski, VP Marketing, Scotch, Irish & Prestige Whisk(e)y, Pernod Ricard USA.

ON THE ROCKS INGREDIENTS

The Glenlivet Twist & Mix Ice PREPARATION

Combine ingredients over ice in a rocks glass. Stir.

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ER & SPIR

NIAL W

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MPETITI

GOLD 2022

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Introducing a variety of elements to enhance an experience can be fun sometimes. It’s one of the few ways the hospitality business differs from others. For instance, a bartender familiar with a palate of vibrant flavors adds one or more of them to a cocktail. A bartender’s unique life story often shapes flavor, and unique flavors are the backbone of so many recipes. This spirit of discovery makes bars great, and innovation continues to drive it. Female brand owners are a fresh dimension in the world of spirits. We are celebrating them again in this issue. Their backgrounds, insights, and ideas offer invaluable inspiration. We love what they’re bringing to the table.

Our annual ready-to-drink section spotlights innovations, including the next evolution in the category, ready-to-enjoy. Meticulously crafted by expert mixologists, the appeal of Ready-to-Enjoy spirits lies in simplicity and consistency. These convenient cocktails come in various flavors and styles, catering to a wide range of tastes. And last, our much loved and incredibly talented cover artist, Jennifer Lopez, has a new ace up her sleeve. She is a force to be reckoned with and has ventured into our world with Delola. Her ultra-fine Ready-to-Enjoy spirit brings a symbol of elegance and taste to the table, even when she’s dancing on it!

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from

Lola , with Love JLO LEVELS UP THE RTD SPACE WITH DELOLA, READY TO ENJOY SPRITZ COCKTAILS Photos courtesy of House of Delola

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Our favorite global superstar, powerhouse Latina Jennifer Lopez—known for her multifaceted career spanning music, film, dance, fashion, and entrepreneurship, is on a mission to level up the spirits world. JLo has become a symbol of empowerment and inspiration for countless individuals worldwide with a career that consistently pushes boundaries and shatters ceilings. Whether it’s her chart-topping hits, memorable film roles, breathtaking performances, or her influence on fashion and culture, Jennifer Lopez’s indomitable spirit and talent have left an indelible mark. A creative force to be reckoned with, she now sets her sights on the spirits industry. JLo introduces The House of Delola. Founded with a passion for delivering exceptional, mixology-grade, ready-to-enjoy cocktails, Delola is tailored for tasteful and effortless entertaining within a mindful lifestyle. The three distinct Delola Spritz expressions aim to evoke the essence of elegance and sophistication found along the picturesque Amalfi Coast, where Jennifer first encountered the delightful world of Spritzes. Inspired by these experiences, her exquisite range of crafted cocktails—including Bella Berry Spritz, Paloma Rosa Spritz, and L’Orange Spritz, are expertly blended using premium spirits and natural botanicals. These gluten-free libations are thoughtfully designed to be lower in calories and packaged beautifully in an extraordinary bottle perfect for sharing with friends and family. Renowned for her unwavering work ethic, Jennifer is purposeful in creating balance in her life. So, between her demanding projects, she cherishes the moments she spends with close friends and family. During these times, JLo’s more playful, carefree side comes out, prompting her inner circle to call her Lola, a longtime nickname. Fittingly then, her line of Spritzes is dubbed Delola, which to JLo is more than a name, but a way of life that encourages her to unwind and find time to entertain friends and family while remaining true to her health-conscious lifestyle. “I love entertaining and unwinding with friends, but I never found a drink that was right for me,” says Jennifer. “I was searching for something that I could enjoy that fit the thoughtful way I live my life. When I didn't find it, I decided to create Delola. My goals were better ingredients, better taste, fewer calories than traditional cocktails in one simple pour,” continues the global icon. “Something easy, fun, fresh, and delicious. I knew that if I was looking, others were too. I started this journey two years ago, and I'm so excited to finally share Delola with the world.” Embracing a luxurious mindset, JLo embarked on a soul-searching journey of self-discovery to define her elevated Delola lifestyle. “I was all about work in the first part of my life. I'm such a workaholic. But at this point in my life, my kids are teenagers, and I’ve accomplished a lot. Now, my mindset is about having fun and celebrating moments. It's all about balance. So, I put together a Pinterest Board of inspirations of how I see myself. In my mind, I'm having pizza and drinking my Spritzer, relaxing in my bathing suit. Think Brigitte Bardot and the kind of girl who dances on the table.” CHILLEDMAGAZINE.COM

Friendly disclaimer, ladies. Jenny from the Block’s table dancing skills remain as top-notch now in her fifties as they were in her twenties, which is tough to pull off at any age, so please be careful when bustin’ a move on the furniture at home. “This is who I am right now,” shares the superstar. “I'm not the same person I was ten years ago. I have evolved. Things that were important to me in the past are not as important to the me right now. That is what the Delola lifestyle is all about. Being your true self.” In truth, the Bronx Bombshell is redefining the status quo in the ready-to-drink category—pushing through what we’d expect from a canned concoction to a leveled-up, ready-to-enjoy mixology-grade cocktail. Delola gives people the freedom to enjoy. Free from the cutting, squeezing, and mixing. Free from the stress of entertaining. Free to make ordinary moments extraordinary—each cocktail in a beautiful glass bottle and ready to serve. Her elevated category in the making can be traced back to 2020, when Jennifer embarked on the creation of Delola in partnership with industry veterans Ken Austin and Jenna Fagnan, as well as her manager and business partner, Benny Medina. Ken and Jenna created iconic brands such as Teremana Tequila with Dwayne “The Rock” Johnson, Proper No. Twelve Irish Whiskey with Conor McGregor and Avion Tequila.

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The team also enlisted the expertise of globally acclaimed mixologist Lynnette Marrero, who earned the prestigious title of “World’s Best Bartender” as voted by her peers worldwide. “Austin and Jenna are great at working with celebrities who are committed to their craft and are exceptional humans doing cool things,” says Lynnette. “They introduced me to Jennifer and her idea of the Delola lifestyle. The life that Jennifer was looking to convey—this new idea of the RTD—offering a more elevated experience with ready-to-serve. This was more in line with what I've done in my career, along with Jennifer's philosophy of a lifestyle that is better for you, low calories, organic botanicals, etc.” Lynnette is renowned for her exceptional talent crafting world-class cocktails that delight the senses. She has experience working behind some of the industry’s most famous bars, and an important role as educational director for Bar Convent Brooklyn, a popular and prestigious spirits industry event. She is co-founder of Speed Rack, an all-female high-speed bartending competition that spotlights women in the cocktail industry while giving back to those impacted by breast cancer. Her work behind the bar and mentoring other bartenders is extensive. “I love that Delola is a solution to help fill some gaps in beverage programs,” she stresses to her fellow bartenders. “I hope that bartenders will extend their programs. I've worked in many places and know what it’s like to stick to five cocktails on a menu. I say, what if we can have eight on the menu, but three of them I can serve very quickly! That’s where Delola comes in.”

The duo’s ready-to-serve Delola Spritzes fill a significant gap in the category and the hospitality industry. “Working with Lynnette was amazing because she's such a great mixologist, and she got the idea of what I was doing,” shares JLo. “She was like, here's what we're going to do. We went back and forth for a long time until we got these flavors just right. I'm an artist, and when I see something missing in my life, I try to create it. We're the first to make a world-class, full-flavored, mixology-level ready-to-serve cocktail.” Jennifer and Lynnette collaborated on flavors that Jennifer loves and that they felt would be perfect for entertaining and pairing with food. The Delola Spritz is available in three original cocktails: Bella Berry Spirtz, made with berry, hibiscus, and premium vodka; a full-bodied cocktail with notes of red berries, hibiscus, and citrus. The Paloma Rosa Spritz is made with grapefruit, elderflower, and premium tequila, an elevated Paloma with notes of ripe, luscious grapefruit, rich elderflower, and a dash of salt. L’Orange Spritz is made with orange, passionfruit, and premium amaro, an ode to Italian Spritzes with notes of bright, delicious fruit perfectly balanced with the bitterness of amaro. Jennifer’s unwavering vision guides every facet of the brand—from the exquisite liquid to the brand’s name and bottle adorned with meaningful embossing. The Delola bottle is embossed with the “Delola Crest,” inspired by the Bronx crest, Jennifer’s hometown, along with lions inspired by her astrological sign, Leo, and ivy vines around the beautiful label’s art, all directed by Jennifer. For Lynnette, JLo’s recognition of the hospitality industry is a good moment for bartenders. “The opportunity to work with someone at Jennifer's level, her work ethic, is going to do a lot for the hospitality industry’s growth potential,” she shares. “For her to shine a light on our community is special. We are a powerful group and a close community ready to move to the next level. Jennifer's recognition of our community will lead others to realize many wonderful, creative people in our industry are pushing boundaries and doing great things in the hospitality space.” In today’s fast-paced bartending world, pouring a savory toptiered cocktail without excess calories and crafted with natural botanicals is what many bartenders have been searching for. Tastemakers like Jennifer and Lynnette are meticulous leaving no room for compromise. When creating Delola Spritzes, both tapped into their joint talent for creativity, artistic aptitude, and imaginative ability. Both ladies demand nothing short of excellence, with Delola, they bring something they love to the table.

Empowering Others

Jennifer and the Delola team are actively developing a scholarship program to empower women by providing financial support for higher education and ensuring access to opportunities that might otherwise be out of reach.

Inspiration from JLo

Do what you love. Find what you love to do and do that. Even if it’s many different things. Don't put yourself in a box. Don’t let anybody tell you what you should or shouldn't do. If it feels great to you and your heart, do it because you can say, ‘I did exactly what felt right to me.’ The win in this life is to be your true self. We have so many things put upon us, like what society wants us to do, what our parents want us to do, what friends think we should do … Whatever. When everybody pulls us in different directions, we lose sight of who we truly are, what we want, and what feels right to us. We spend so much time worrying about it. Women need to get in touch with themselves. Ask, ‘Who am I, honestly? Who am I as a person and what makes me happy?’ Then do it, no matter if you get criticized or if people are unkind or think they know you and judge you. Who cares! You can put your head on your pillow at night and say I’m proud of myself today. I was my best self. I was true to myself, which is important.

Lynnette’s Message to Women

The thing I always tell bartenders and people coming up is, don't let anyone tell you that you can't do something. You must believe in yourself first and then find people who believe in you. Have a strong support network and system of people you can rely on. I love seeing so many women talk to each other and help each other get through the next places in their careers. It's not something I had, we built it. You can learn as much from failure as success. Look at the way an opportunity turned out differently than you thought it would, and what you can take from it. Then, apply it to the next opportunity. And always keep yourself open to opportunities.

Jenna Fagnan, Jennifer Lopez, Ken Austin

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Mastering the

Art

of Excellence THE COURVOISIER LINE OF COGNAC PROMISES THE HIGHEST LEVEL OF QUALITY By Michael Tulipan In the heart of Jarnac, France, on the banks of the Charente River, sits Maison Courvoisier, a legendary company with a reputation for producing some of the world’s best Cognacs thanks to careful stewardship of one man’s visionary legacy. Founded in 1828 by the charismatic Félix Courvoisier, the Maison was famously open to all. Born in Paris, Monsieur Courvoisier grew up during the Belle Époque period, a time when societal norms loosened and the French developed a love for food and drink beyond mere sustenance. An entrepreneur like his father, Félix decamped to Jarnac and established his firm in neglected buildings on the banks of the river. “He insisted Cognac be infused with the life and joy of this beautiful place and its people,” shares Zahra Bates, Brand Manager, Beam Suntory. Cognac’s famed regulations, including the use of grapes grown exclusively in six legally recognized crus and distilled before March 31 following the harvest, ensure a high level of quality but they don’t preclude innovation. In addition to utilizing only the finest grapes from the best sites, Courvoisier adds its own unique production aspects, such as small pot stills and signature oak selection for barrels that are made from sustainably managed forests with a 50/50 mix of tight and medium grain French oak.

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The Courvoisier line includes the signature VS and VSOP, as well as an XO comprised of a selection of eaux-de-vie aged up to 25 years meant to highlight the complexity and richness of Cognac’s aromas. In addition, the house creates super-premium offerings, including XO Royal, which is inspired by their historic cognacs that graced the royal courts of Europe and the Mizunara 2023 Blend, the latest release of a historic collaboration between Chief Blender Thibaut Hontanx and House of Suntory Chief Blender Shinji Fukuyo. The 2023 blend has been aged in casks made from the rare Japanese Mizunara oak tree filled with distillates from the Grand Champagne, Petite Champagne, and Borderies cru. Courvoisier’s heritage is also reflected in updated labels with a 2022 refresh incorporating elements from the brand's founding. In addition, the ergonomic

design of the bottle has been made more bartender-friendly and designed to stand out on the back bar. With a house style that is both floral and fruit-forward, Courvoisier proves extremely versatile, whether enjoyed on its own or in a cocktail. Bartenders have taken to this versatility as the Cognac category has undergone quite the renaissance in bars across the United States. Cognac continues to be tightly regulated, and Nima Kasmaii, On-Premise Portfolio Manager for Beam Suntory, USA, adds that is a good thing to ensure quality remains high. “It is a category characterized by meticulous detail, evolving only when there is a provable improvement to the category. One constant you can rely on within this category is the assurance of quality whenever you enjoy Cognac.”

“

I’ve had Cognac in Highballs, Spritzes, Daisies, Daiquiris, equal-part cocktails like Old Pals, and in a personal favorite, the Paper Plane cocktail,” says Bates. “However, this does not imply that you can't still enjoy a classic bittered sling. Cognac is now considered more than just a traditional cocktail ingredient.”

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Traceable from

Grain to Glass

CLONAKILTY DISTILLERY STAYS TRUE TO ITS SUSTAINABLE, AGRARIAN ROOTS By Michael Tulipan

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There can't be whiskey without water. Family-run maritime distillery Clonakilty captures the essence of the Atlantic and the heart of Mother Nature with its sustainability-minded spirits. No matter where you are in Ireland, there will be whiskey. With Clonakilty, we venture southwest to County Cork. The area is distinctive for many reasons, and the weather is one. “They say that this part of Ireland has little climate but gets a lot of weather,” says the Clonakilty team. The weather is disruptive—in the best way possible. “The combination of salty sea air, rain-moistened soil, Atlantic mist, and changeable temperatures all exist in harmony here for premium spirit production." Clonakilty Distillery goes with the flow of the ocean, reaping the benefits of the warm Gulf Stream waters and the southwestern winds. “We often say “today's rain is tomorrow’s whiskey." What takes this maritime influence to the next level is Clonakilty’s “grain to glass” mantra—a dedication to traceability and an ode to Ireland’s agrarian roots. “The Scully family grows their barley on the family farm at the edge of the ocean. Centuries of sea mist, soft rain, and ocean spray provide a complexity to the soil that permeates through to each grain.” The Scully family founded Clonakilty Distillery in 2016, sustaining its production with the family farm’s barley from the beginning. This traceabilitydriven approach lessens their carbon footprint, strengthens ingredient quality controls, and increases the sustainability standard for their spirits. “We pride ourselves on being a grain-to-glass distillery. This means we do everything on site from growing our grain to distilling, maturing, blending, and bottling.” There is an irresistible salinity to Clonakilty's single-pot whiskey. Yet, the flavor isn't the only obligation. Clonakilty's "grain to glass" initiative directly supports the community and the land—two things that make Irish whiskey what it is for centuries. Clonakilty's sustainability continues beyond whiskey. The distillery also produces gin and vodka, using a whey-based spirit made from milk from the Scully family’s farm. Not only does this lend a velvety mouthfeel, but it also contributes to a circular economy, maximizing the distillery’s resources and lessening its overall waste. To top it off, the distillery uses only seasonal botanicals for its gin, keeping flavors maximally expressive. It’s no wonder that Clonakilty Distillery recently celebrated winning gold at the 2023 World Whiskies Awards, taking home the title of the World’s best Irish Single Pot Still New Make spirit. “Our success is a tribute to the team we have and for their expertise, craftsmanship, and dedication to distilling quality spirits.” With so much to offer, Clonakilty makes us want to take a weekend and wind up in County Cork for an immersive whiskey tasting (and maybe even a lesson or two at their gin school.) Until we book those tickets, we will settle for sipping Clonakilty’s singlepot whiskey, ideally in our next Manhattan.

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A Symphony of Taste and Tradition CHOPIN VODKA CHALLENGES BARTENDERS TO EXPLORE ITS UNIQUE COLLECTION OF SINGLE-INGREDIENT SPIRITS IN THE CHOPIN VODKA COCKTAIL COMPETITION.

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Chopin Vodka’s three-decades-long journey to superpremium vodka is deeply rooted in the values of family, farming, and sourcing top-quality ingredients. Chopin remains a steadfast family-owned company, nurturing a profound connection to the land and the dedicated farmers who tend it. “We are celebrating our 30th anniversary, and because we created the category, we are the first super-premium vodka brand to reach that milestone,” says Chopin owner Tadeusz Dorda. “We still make vodka the same way we did at the start in 1993, with our family, real ingredients, and the utmost integrity.”

These three vodkas have unmistakably different characteristics and distinct flavor profiles, challenging the misconception that “vodka is just vodka.” Tasked with choosing one first place and one second place winner for each style of vodka, the judges awarded three first-place winners with $1500 each, while the three second-place winners earned $500 each. Check out the six winning cocktails in the Chopin Cocktail Competition—two for each Potato, Rye, or Wheat Vodka expression.

Chopin Vodkas distinctively highlight the single ingredients at their core—potato, rye, or wheat—each offering a unique and discernible flavor profile. Dorda emphasizes, “Not all vodkas are created equal; ours are far from tasteless and odorless. The character and nuanced flavors within our spirits are greatly appreciated by both bartenders and consumers, making Chopin a true standout in the world of vodka.” Chopin Vodka invited bartenders to explore its unique collection of spirits—Chopin Potato, Chopin Rye, and Chopin Wheat Vodkas—and compose an exceptional cocktail using one of its single-ingredient expressions. CHOPIN POTATO VODKA - 1ST PLACE

Summer Magic

Created by Jennifer Guerrero | Houston, TX INGREDIENTS

1 ¾ oz. Chopin Potato Vodka ¾ oz. Prosciutto Blanc vermouth* ¼ oz. Amaro Nonino 2 barspoon (scant ¼ oz.) Melon Syrup** 1 barspoon ( 1/8 oz.) White Balsamic Vinegar 2 dashes Regan’s Orange bitters

CHOPIN POTATO VODKA - 2ND PLACE

PREPARATION

INGREDIENTS

Build in a stirring glass or tin, add ice, and stir to dilute, Strain into a chilled glass, frozen if possible. Garnish with Hami melon (sub cantaloupe if not available) and manicured lemon zest picked together. *Prosciutto Blanc Vermouth: Combine 375 ml (12.68 oz) Dolin Blanc Vermouth and 80 g Prosciutto in a vacuum seal bag. Chamber seal or vacuum seal carefully. Sous-vide at 110 degrees for 40 minutes. Drop immediately into an ice bath. Strain off the Prosciutto. Transfer to the freezer for 1 hour to solidify any fats. Strain through the coffee filter to remove all solids. Store in the refrigerator for one week. **Melon Syrup: Cut 200g Hami Melon (if available, if not double the Cantaloupe), 200g Cantaloupe in half, remove and discard the seeds with a spoon, remove the skin with a knife. Cube and measure the fruit. Add fruit and 400g Sugar to a blender and blend on high until sugar is dissolved. Fine mesh strain the mixture. Then coffee filter that mixture to get as much pulp removed as possible. Allow to strain slowly overnight in the refrigerator to extract as much as possible. Give a light squeeze if you cannot wait overnight. Store in the refrigerator for one week. Yields 12 ounces.

Earth,Wind, and Cider Created by Michael Vander Horn | Little Egg Harbor, NJ 1 ½ oz. Chopin Potato Vodka ½ oz. Licor 43 ¼ oz. Cynar 70 1 ½ oz. Acid-Adjusted Green Apple Juice* ¾ oz. Pistachio Orgeat** 2 dashes Absinthe 2 dashes Scrappy’s Cardamom Bitters Top with Club Soda PREPARATION

Add all ingredients to a shaker tin and short shake. Strain into a highball glass over a clear ice spear. Top with club soda and garnish with a pistachio. *Juice one large green apple and add 12 drops of citric acid solution and two drops of ascorbic acid solution. Stir and taste, adjust as needed. **Add 100g shelled, unsalted pistachios to a blender with 1 ½ cups near boiling water and blend for 2 minutes. Strain through cheese cloth or a nut milk bag into a clean container. Rinse blender and add nut mixture back with 1 1/8 cups sugar and a teaspoon of rose water. Blend for one minute and add to a clean container. Store in fridge for up to one month. CHILLEDMAGAZINE.COM

CHOPIN WHEAT VODKA - 1ST PLACE

Alive & Well

Created by Jonathan Stanyard | Seattle, WA INGREDIENTS

1 ¾ oz. Chopin Wheat Vodka ¾ oz. Apple-Coconut Cordial* ½ oz. Pear Brandy ¼ oz. Yuzu Juice 3 dashes Bergamot Bitters

PREPARATION

Add all the ingredients into a cocktail shaker and fill with ice. Shake for 12 seconds and fine strain into a chilled Nick and Nora. Garnish with a fresh apple fan. *AppleCoconut Cordial: Add 200g Coconut Water to saucepan and simmer over medium-low heat. Thinly slice the green apple 125g green apple and add it to the pan. Split and scrape ½ of a vanilla bean and add to the pan. Cover and simmer over very low heat for 30 minutes. Add 150g cane sugar and stir to dissolve. Cover and let come to room temp off the heat. Add to a blender and blend until smooth. Filter through a fine mesh strainer to remove the pulp. Add 3g Citric Acid and 3g Malic Acid and store them in an airtight container.

CHOPIN WHEAT VODKA - 2ND PLACE

Nocturne

Created by Suzy Tweten | Los Angeles, CA

INGREDIENTS

2 oz. Chopin Wheat vodka ¾ oz. Tarragon-infused dry vermouth* ¼ oz. Cavaillon Melon aperitif Dash pink peppercorn tincture** PREPARATION

Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a chilled coupe, and garnish with fresh tarragon and an edible pansy. Garnish with fresh tarragon and pansy flower *Tarragon infused dry vermouth: Combine 100 grams fresh tarragon and 350 ml Dolin Dry vermouth in an airtight container and infuse refrigerated for 24 hours. Strain and keep refrigerated. **Pink peppercorn tincture: Steep 5 grams pink peppercorns and 250 ml high proof neutral spirit for 24 hours at room temperature. Strain into dropper bottle and keep indefinitely.

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CHOPIN RYE VODKA - 1ST PLACE

Last Family Standing

Created by Jonathan Stanyard | Seattle, WA INGREDIENTS

1 ½ oz. Chopin Rye Vodka ¾ oz. Strawberry-Pink peppercorn infused Cocchi Americano* ½ oz. Cappelletti Aperitivo ¼ oz. Fino Sherry 2 spritzes of Scrappy’ s Black Lemon Bitters

PREPARATION

Add all ingredients except the bitters into the large part of a mixing tin. Fill with ice and throw the cocktail between the large and small container by holding the ice back with a stemmed Hawthorne strainer. Throw the drink between the two five times, then strain it into a well-chilled cocktail glass. (You could also stir the cocktail softly.) Mist the bitters across the cocktail and garnish with a fresh lemon peel and strawberry slice. *Strawberry-Pink peppercorn infused Cocchi Americano: Combine ½ lb. Fresh Strawberries (Quartered), 10 g Pink Peppercorns, 375 ml Cocchi Americano in an airtight container and place them in the refrigerator. Let infuse for 48 hours. Strain and keep in the refrigerator. CHOPIN RYE VODKA - 2ND PLACE

Dirty Yard Dash Created by Suzy Tweten | Los Angeles, CA INGREDIENTS

2 oz. Chopin Rye Vodka ½ oz. Dry Umami vermouth ½ oz. Fino sherry ¼ oz. Banana liqueur Teaspoon Vegan Dashi (Shiitake Kombu Dashi)* 2 dashes Yuzu bitters 3 drops Toasted sesame oil (for garnish) PREPARATION

Combine all except sesame oil in a mixing glass with ice and stir until well chilled. Strain into a chilled glass. Garnish with three drops of toasted sesame oil, and a brûléed banana slice topped with nori furikake. *Dashi:1 piece kombu (10 g), two pieces dried shiitake mushrooms, 4 cups water, Steep for five hours in fridge and strain.

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RECIPES REDEFINING THE LAS VEGAS COCKTAIL SCENE, WYNN’S OVERLOOK LOUNGE IS ONE OF SEVERAL ELEVATED COCKTAIL PROGRAMS CREATED BY FAMED MIXOLOGIST MARIENA MERCER BOARINI. OFFERING A WORLD-CLASS BEVERAGE PROGRAM, THE HIDDEN-AWAY LOUNGE IS IN THE HEART OF THE RESORT’S ATRIUM OVERLOOKING WYNN’S LAKE OF DREAMS WATERFALL. Photos by Sabin Orr

BRANDO INGREDIENTS 2 oz. Whistlepig 10 Year Rye 1 oz. lemon juice 3/4 oz. lemongrass ginger syrup 1/2 oz. egg white 1/2 oz. Malbec Wine PREPARATION Dry shake ingredients 1-4 with ice for 20 seconds. Add ice and shake. Strain over fresh ice and top with wine. Garnish with lemon swath.

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AURORA INGREDIENTS 1 1/2 oz. Aperol 1/2 oz. Giffard Passionfruit Top with 3 oz. Prosecco and 1 oz. Soda PREPARATION Build over ice. Stir and garnish with passionfruit pearls and grapefruit slice. Mist with Amalfi edible parfum.

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CLEO INGREDIENTS 2 oz. Casamigos Blanco Tequila 1/4 oz. agave 1/4 oz. dragon fruit syrup 1 oz. lime juice PREPARATION Shake with ice. Strain over fresh ice. Garnish with Electricdust and dragon fruit.

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EVANGALISTA INGREDIENTS 1 1/2 oz. Empress 1908 Gin 3/4 oz. lemon juice 1/2 oz. St-Germain 1/2 oz. lemongrass syrup Top with rose sparkling PREPARATION Build over ice. Stir and garnish with sage leaf, marigold. Mist with Paris edible parfum.

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LAST CALL

CHILLIN’ WITH

BETHENNY FRANKEL TELEVISION PERSONALITY BEST KNOWN FOR RHONY, ENTREPRENEUR AND AUTHOR BETHENNY FRANKEL RECENTLY JOINED MINGLE MOCKTAILS AS AN INVESTOR AND STRATEGIC PARTNER. BETHENNY ENJOYS DRINKING IN MODERATION AND JOINS THE BRAND TO HELP MAKE INCLUSIVE ENTERTAINING MORE MAINSTREAM FOR THE TIMES YOU DON’T WANT TO IMBIBE BUT STILL WANT TO PARTY. Photo by Celeste Sloman

FAVORITE DRINK

Wine or anything spicy. I don’t drink hard liquor anymore so it’s fun to craft mocktails.

BARTENDING PAST

Briefly. I took a course, but I used to always be the guest bartender at someone’s house. There is pride to it.

HOME BAR

Mingle, Forever Young, soda, tonic, all the liqueurs (because they’re like accessories), always flavored sodas, lemon, and lime. I have many glasses and shakers and fun cocktail accessories. I’m always creating concoctions.

DOING NOW

My podcast Just B has absolutely exploded. It’s been an incredible vehicle for misunderstood and stifled voices to be heard. Forever Young is my delicious, superb, and unparalleled rosé wine and Mingle is my new line of gorgeous mocktails! My brand Skinnygirl thrives on popcorn, salad dressing, coffee, and shapewear and is more than a decade old!

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