Chilled Magazine - Volume 17 Issue 1

70 Whiskey Skies Lynyrd Skynyrd and Bespoke Spirits Launch Hell House American Whiskey

78 A Flavorful Journey Smoke Lab Vodka Launches Saffron

84 Recipes Mirror Ball Bratislava, Slovakia

74 The Flavor of the Year Monin Introduces Ube Syrup

80 A Reason To Be Highclere Castle Gin Honors its History and Place

76 Real Tastes Better Warner’s Gin Shakes Up the World of Flavored Spirits

82 Quality Without Compromise

Maison Gabriel Boudier, 150 Years of Fine Flavors

SCAN TO WATCH THE CLUB CORAMINO FILM

VOLUME 17 - ISSUE 1

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

CHILLED 100 NATIONAL DIRECTOR

Wendy Hodges

SPECIAL PROJECTS MANAGER

Lennie Omalza

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, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS

Thank you to our ELEVATE 2023 editors: Isabella Cruz, Heather Dolen, Lennie Omalza, Kathy Condon

Select ELEVATE Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

De'Qustay Johnson, Richard Fri ART DEPARTMENT

Daniel Batlle, Angie Packer, Jackson Ryan

PHOTOGRAPHY

Cover Photo by Margaret Pattillo

Images: Shutterstock.com

SUBSCRIPTIONS

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Anthony Graziano

LEGAL REPRESENTATION

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CHILLED MAGAZINE

Volume 17 - Issue 1

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GUEST EDITOR’S Letter

POURING LOVE

In the world of events, bartending is an oasis of innovation and connection, where every pour is personal. I liken crafting cocktails to crafting stories; each ingredient tells a tale. And as the mastermind behind the bar, you are the one bringing the narratives together, celebrating life's highs and offering solace during lows, all within the rim of a glass.

My path in mixology is self-charted, guided by an inner compass to explore the possibilities of flavor and presentation. I’ve earned my stripes shaking and stirring, learning that the essence of a cocktail lies in its ability to bring people together. As I travel from event to event, I carry with me my achievements, each one a testament to the creativity that I pour into my craft. If someone had told me years ago that this would be my everyday reality, I would have said “Hell, no!” I once heard someone say, “When you’re doing what you love and you’re enthusiastic about it, you’ll never work a day in your life again!” I got into this industry to pay my way through grad school. Who would have guessed it would evolve into a love affair?

We all landed here for various reasons but we found something that captivated us and gave it a piece of our hearts. Remember, your experience is your calling card, and you take it along with you, always. I’m grateful for everything this industry has given me over the years and without that I wouldn’t be the person I am today. I am more courageous and driven than I have ever been.

Looking forward, the future is ripe with opportunity—to mentor, to inspire, and to continue elevating the craft of mixology. I am committed to breaking barriers and blending traditions, always with one eye on the horizon, ready to capture the next trend in my shaker. For me, the story is far from over; in fact, it's just getting started.

De’Qustay Johnson

De’Qustay Johnson is the proprietor of Mobile Bar ATL, a mobile bartending company that brings a unique flavor to Atlanta's events. Her resume boasts numerous achievements and her expertise paired with an entrepreneurial spirit create an experience as memorable as her cocktails. She is more than a mixologist; she is an architect of atmosphere, a curator of good times, and a visionary redefining how we celebrate life's moments— one drink at a time. She is proud to be the Atlanta/GA Brand Ambassador for The Perfect Purée of Napa Valley.

BOTTOMS UP! COOL BOTTLES

SHAPELY SPIRITS

BELVEDERE 10

A spirit of flawless character, Belvedere 10 is encased in a striking, sculpted bottle. It stands at an extravagant ten levels tall, in tribute to the liquid’s meticulous ten-step creation process. The white hue reflects the spirit’s purity, while its chiseled facets give a diamond-like sparkle. The liquid is exceptionally smooth and is crafted from the single harvest of one rye alone. Try its signature Luxury Martini, served straight up with ½ oz. of dry vermouth, a pinch of sea salt, and a drop of olive oil, garnished with lemon zest.

1953 TEQUILA

Paying homage to the year women in Mexico secured the right to vote, this additive-free ultra-premium tequila is founded, farmed, distilled, and run by women. The sleek bottle is inspired by all the women making the most of improbable friendships and looking to change the world in ways both large and small.

CAMUS CUVÉE ELECTRUM

One of Camus’ newest, this rare blend is housed in Baccarat crystal decanters and produced in limited quantities. Adorned with a golden fret reminiscent of the glitter of electrum, it is enhanced by a crystal stopper engraved in fine gold with the topographical curves of the plots of land surrounding the family estate of La Gîte.

BOTTOMS UP! COOL CANS

Canned and Sparkly

ENJOYING AN ICONIC VODKA CRAN COCKTAIL just got a lot easier. Drawing inspiration from the timeless pairing of Absolut Vodka and Ocean Spray Cranberry Juice, the Vodka Cran Ready-To-Drink range seamlessly blends Absolut’s premium vodka, renowned as the #1 premium imported vodka, with real cranberry juice from Ocean Spray.

“Absolut Vodka and Ocean Spray Cranberry Juice have long been enjoyed together at bars and in homes across the country," notes Natalie Accari, Vice President, RTD & Convenience North America, Pernod Ricard USA. "We're pleased to bring this beloved classic cocktail from two powerhouse brands to our consumers in a convenient new format."

This is the first time Ocean Spray is bringing its real juice credentials to the spirits category by licensing the brand for an RTD. “We're excited to work with Absolut to bring this iconic cocktail to consumers," shares Monisha Dabek, Chief Commercial Officer and General Manager, USA at Ocean Spray. "Ocean Spray has had a long history with the cocktail and is often credited with introducing the drink in the 1940s as a marketing tactic to showcase the variety of cranberry juice pairings. We love how far it has come in its nearly 80-year history and are excited to see renewed consumer excitement with the new ready-to-drink."

The innovative line comprises Vodka Cranberry, Vodka Cran-Grape, Vodka Cran-Pineapple, and Vodka Cran-Raspberry.

ABSOLUT VODKA AND OCEAN SPRAY® CRANBERRY JUICE TEAM UP IN THE RTD SPACE

The Next Best Option to Having Your Own Personal Bartender

Le Barteleur is a French brand of premium bottled cocktails which can be enjoyed at home or wherever the spirit takes you. Le Barteleur is inspired by an alchemist's appreciation of the original classic recipes from around the world, but each has its own signature twist to make them even better. Le Barteleur cocktails are crafted with high-quality, natural ingredients, environmentally-friendly packaging, and have no expiration date. 8 -10 Servings per bottle.

Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Rhum Agricole, Pastis, Absinthe, Aperitifs, Vermouth, and Liqueurs.

Learn more about our products at: www.heavenlyspirits.com

BEHIND THE BAR Barrel Aged Gin

CONNIPTION BARREL AGED GIN

A Durham Distillery limited edition gin that is second in the series of its small-batched gins, introduced annually. Its focus is on aging to ensure enhancement, rather than any dulling of the gin’s personality. Its savory notes of juniper, rosemary, and caraway are balanced by spicy cardamom, sweet fig, and lemon. “The ten months spent in the barrel supplemented smoothness and rounded everything out. But you still know it’s a gin. While I enjoy neat on its own, I recommend a classic Martinez or Negroni,” says Head Distiller and co-owner Lee Katrincic.

SAMUEL MAVERICK

BARREL AGED TEXAS DRY GIN

This juniper-forward gin has a taste that has been compared to a dreamsicle’s. The premium hand-crafted gin by Maverick Distilling was produced entirely in-house using 17 local Texas-grown ingredients and aged a minimum of two years in #3 char white American oak barrels—the same barrels used to age Maverick rye whiskey. Only two barrels were produced for the release of this limited-edition gin.

THE BOTANIST ISLAY CASK AGED GIN

Crafted at Bruichladdich Distillery on the Scottish Isle of Islay, a spot known for its expertise in whisky, The Botanist introduces innovations in matured gin. A cuvée of around six cask types from various regions, it has been aged at least three years. Sip the spirit neat or enjoy with a cube of ice and an orange twist for a new gin-drinking experience.

THE LOCALS BARTENDER SUBMISSION

Andrei Ichim has a persistent desire to stay constantly active, driven by his gypsy heritage and cultural background. His passion lies in exploring unfamiliar locations, engaging with diverse individuals, and immersing himself in new cultures and trends. He believes that bartending is the ideal pursuit to fulfill these aspirations. Ichim attributes his development to his mentor, Bobi, from his home country, who not only imparted knowledge and skills but also shaped his attitude, mannerisms, and interpersonal skills. Ichim expresses immense gratitude and respect for Bobi, recognizing his profound impact on his personal and professional growth.

Ichim currently bartends and performs at events, competitions, television shows, and guest shifts. He compares his experiences as a bartender to a D.J. who is constantly mixing different songs up for the crowd, depending on the time of the day and type of event, as it’s the same with drinks. “A short chat with my guests about their specs leads to creating something for them on the spot as well as a connection, so that the whole cocktail experience will be different for the guest.”

Currently, Ichim’s favorite ingredient is salt. “Believe it or not, a pinch of salt in any type of drink will take it to another level.” He always samples drinks before adding ice or shaking and stirring and suggests that others do the same. For the novice bartender, Ichim says to be curious and practice. “Bartending allows you to have a good time, meet new people every day, travel, and party. To get paid on top of it. Yes, please!”

www.strictlyflair.com

INGREDIENTS

2 oz. spirit of choice

1 sugar cube

Splash of water

6 dashes bitters

A pinch of salt and lots of love

PREPARATION

Muddle sugar cube with a splash of water and bitters. Add the spirit of choice and ice and stir until well chilled. Strain over large cube in double rocks glass.

THE LOCALS BARTENDER SUBMISSION

Shannon had been working in the restaurant industry for five years when she realized that bartending could be her true calling. “I worked as a server at a whiskey bar and barbeque restaurant when I first learned the classics. I started asking questions and gave extra help for prep time at the bar. Eventually, an opening became available, and my boss took a chance on a very young and eager me.”

Since then, Shannon has worked in several cocktail bars and, most recently, for an Italian spirits program at a new restaurant. She enjoys a brick-andmortar atmosphere but decided to jump on the opportunity to create more tailored and unique experiences. She is opening her own mobile cocktail business, which is all the rave these days.

Shannon has been experimenting with herbal teas as of late and has been exploring new blends and different extraction techniques and how she can include this in creating non-alcoholic and low-ABV cocktails, as she loves the shift the industry is making towards these types of drinks.

When creating cocktails, she builds off a word or phrase that appeals to her or will jot down flavors in a notebook to return to when she needs inspiration. A pro tip Shannon offers when making cocktails involving heavy cream or dairy is to add in a dry shake, as shaking dairy with ice tends to create a more watered-down foam.

When asked if she had any advice for novice or at-home bartenders, she had a simple but effective answer, “Have fun! If you’re not enjoying yourself while you’re doing it, it’s time to readjust. Also, pay homage to the old school, but don’t get wrapped up. Our industry is ever changing and evolving, and we must move with it rather than against it.”

Mover and Shaker Co.

Mobile Cocktail Service

St. Augustine

Shannon Michelle CRAFT SPELLS

INGREDIENTS

1 oz. Stiggin’s Extra Fancy Pineapple Rum

¾ oz. Cocchi Rosa

¾ oz. Cynar Ricetta

½ oz. Lustau Amontillado Sherry

1 barspoon demerara syrup

2 dash Angostura bitters

2 drops citric acid

PREPARATION

Stirred and served over a large cube in a rocks glass with an orange expressed.

TRADITION ‘SHINES ON

When heritage mixes with innovation, it’s a powerful combination. Ole Smoky is the most visited distillery in the world and crafts award-winning, authentic moonshine and whiskey in eyebrowraising flavors that offer a taste for everyone and a good time for all.

THE LOCALS BRAND AMBASSADOR PROFILE

A flavorful Path

BRITTNEY GRAY EMBRACES HER ROLE AT MARIE BRIZARD

By Michael Tulipan

Brittney Gray has followed a career path many bartenders will be familiar with, starting out working in a chain restaurant and then getting the opportunity to move behind the bar. Once in her new role, the cocktail bug bit, and she began to train seriously in the art of drink making. “The more I learned about bartending and cocktails, the more I fell in love with the science behind mixology,” she says. Taking the art of hospitality to the next level, she learned to cultivate regulars and ensure a great customer experience while exploring the newest trends and flavor combinations.

When a mentor from her time at The Moderne in Orlando, Florida, recommended she get more involved in the industry, she applied for National Ambassador with French liqueur brand Marie Brizard. Being accepted allowed her to advocate for a brand she enjoys working with. “Their rich history and female-led success is a triumph within the industry and a story I will never get tired of telling, especially one that shares and inspires my love of flavor science,” says Gray.

The history of Marie Brizard starts with its namesake co-founder, who determined to forge her path in a time when women could not live independently. Though unmarried and unable to own property or open a business, Brizard forged a partnership in 1755 with her nephew Jean-Baptiste Roger to create the Marie Brizard and Roger Liqueur Company.

Roger remained involved in name only as Brizard took the creative reigns. In 1763, she finalized the recipe for their flagship Anisette Liqueur, comprised of 11 all-natural herbs and spices, most notably green anise. This liqueur became a favorite of King Louis XVth, who served it at parties at Versailles, and the recipe remains unchanged to this day. A few years later, Brizard created the first French orange liqueurs, Orange Finesse, made with Spanish sweet oranges and bitter Haitian oranges, Cognac, and Martinique rum and Parfait Amour or “perfect love,” marrying sweet oranges and vanilla from Madagascar.

As a woman-owned company, Brizard also helped redefine social norms around drinking with ads in the 1880s featuring women partaking in social activities while enjoying alcohol, one of the few companies then doing so. Coming full circle today, the brand partners with female influencers and gives voice to bartenders like Brand Ambassador Brittney Gray.

Gray is excited to be part of such a dynamic brand that continues to innovate, adding white chocolate and raspberry liqueurs in 2023, with pineapple and coconut set to launch this year. “With 268 years of experience, Marie Brizard aspires to provide bars and home bartenders with all the flavor options they could need, from Cold Brew to Passionfruit to Yuzu,” Gray says. “Our portfolio demonstrates a range of flavors that pay homage to the brand’s heritage while keeping a keen eye on current market trends.”

Look for Gray and Marie Brizard at this year’s Tales of the Cocktails and Bar Convent Brooklyn for exciting new flavors.

5 Things with Bar Manager Diego MaceDo

Diego Macedo, Bar Manager for Sastrería Martinez in Miraflores, has accumulated over two decades of experience and has mastered his craft to execute his beverage program perfectly. Throughout his journey, he kept in mind that, in life, we crawl, walk, and run. Perfection is not something achievable by sprinting off the get-go.

For Diego, comfort is key.

What I do best is service, to make the guest feel at home all the time. That is the most important aspect for me. Sometimes, we are so focused on the love we put in the glass that we forget why we are here. Let's take that love and focus on who sits before us. My specialty is making people feel important.

He likes Peruvian elements.

My favorite ingredients to play with are Lucuma, Limon Mandarino, and Mucilago de cacao. Some of these are available abroad but very specific to Peruvian cuisine.

Diego first considers the experience.

Above all, we are a bar. So, we offer any drink our customer wants in the moment, even though we would prefer to impress them with signature cocktails. It’s all about service and hospitality.

4

He also considers all factors of cocktail creation.

I take inspiration from classic cocktails and incorporate ingredients that aren’t used frequently. Then I understand its structure, what makes it unique, and break it down while keeping the parts that are important. The most influential aspect of the beverage program at Sastrería Martinez is our local market. Our team puts great effort into keeping it elegant and within the bar’s theme

Diego is at the top of his game.

I’ve been in the industry for 21 years. I started on cruise lines in 2002, then moved to L.A., Madrid for ten years, and back to Perú in 2014. I had my bar in Madrid, La Villana, from 2012-2014, Bar 7 in Lima from 2016-2020, and finally, Sastreria opened in 2022. I was also the Brand Ambassador of Gin Mare in South America for nine years.

5

Just One Shift

LEGENDARY BARTENDERS INSPIRE OTHERS TO GIVE UP THEIR TIPS FOR JUST ONE NIGHT TO TURN WINE INTO WATER WITH THE MAGICAL STIR OF A FINGER.

By Michael Tulipan

In honor of legendary bartender Gary “Gaz” Regan, Maison Villevert recently organized a campaign supporting the charity Wine To Water, a cause close to his heart. This unique worldwide fundraising effort involved three components and teams in 20 countries, all working to help Wine To Water in its mission to provide clean water to populations in need.

From September 15 to October 15, 2023, bartenders around the world gave tips from one or more evenings to Wine To Water through a program called #JustOneShift, first initiated by Regan in 2013. Consumers were encouraged to make direct donations and take part in the charity auction with items like the original photograph of Gaz Regan’s famed finger stirred Negroni up for bidding.

Hailing from Blackpool, England, Gaz holds a special place in American bar culture and history. A proponent of mindful bartending, Gaz believed that every guest should leave the bar happier than when they walked in. He authored 18 books on spirits, cocktails, and bartending, including the bartending bible, The Joy of Mixology, and several books on the Negroni. He also created Reagan’s Orange Bitters #6, which is still found in bars the world over.

Wine to Water Founder Doc Hendley, a former musician and bartender, remembers meeting Gaz over drinks in New York. “It was easy for me to see his true intentions behind our partnership with his ‘Just One Shift’ idea,” Hendley says.

(GCP), which was part of a global quest to find the world’s best gin bartender. A photograph captured Gaz stirring Negronis with his finger; the rest was history. This image is so famous it led to that finger being immortalized as a life-sized stainless-steel barspoon.

“It was a heatwave in June in Cognac,” explains contest organizer Philip Duff, “And on the day in question, we underestimated how long the walk to the restaurant was, and by the time we got there, we had some exhausted, jetlagged and dehydrated bartenders!” They quickly put together a production line, with Duff pouring the Negroni ingredients. “Gaz, unasked, yet as natural as if he did it every day, finger stirred each Negroni, the first time he’d ever done it. Within minutes, we had a relaxed group of bartenders, and a legend had been born,” says Duff.

The Wine To Water team works relentlessly to improve environmental sustainability, education, women’s empowerment, healthcare, and economic growth through access to safe, clean water.

“Gaz genuinely cared about people. he loved the idea of the service industry gathering together to provide clean drinking water to people around the world.”

—

WINE TO WATER FOUNDER DOC HENDLEY

Gaz worked closely together with Maison Villeverte on multiple projects over the years, and it was Founder and CEO Jean-Sébastien Robicquet who gathered industry legends and friends like Dale DeGroff, Hidetsugu Ueno, and Philip Duff to pay tribute to his legacy through a new initiative.

You may have heard of—or seen a photo of—the famous moment when the first ever finger stirred Negroni became his signature move. This took place at the 2010 G’Vine Gin Connoisseur Programme

You can honor Gaz Regan’s legacy by donating at www.wtw.org/gazregan

Photo by James Ferrara

CHILLED 100 ELEVATE

ELEVATE 2O23

Each year, Chilled Media invites 100 members from the Chilled 100 Bartender group to take an ELEVATED journey designed to educate working bartenders through interactive distillery tours, immersive upscale dinners and experiences, specialized seminars, discussions, workshops, and more.

ELEVATE hosts the best of the best skilled bartenders who are talented, high-profile Chilled 100 members who are behind some of the market’s top bars, restaurants, and hotels. These bartenders influence all aspects of drink culture and are committed to learning more about the spirits they are pouring.

Chilled Media would like to thank all participating bartenders, bar owners, event speakers, brand representatives, sponsors, editors, influencers, distillers, local restaurants, bars, venues, and The Brown Hotel for helping make Chilled 2023 an epic success. We are looking forward to seeing you all again in Louisville, Kentucky at ELEVATE 2024.

Photography by Justin HarrisonHarrison Innovative Marketing & Media (HIMM)

ELEVATED Distillery Tours

One of the highlights of Chilled 100 ELEVATE are the tours to the local distilleries. Traveling through Kentucky’s rolling hills countryside through the heart of bourbon country to arrive at historical distilleries, that are rich in heritage, craftsmanship and an unparalleled home to some of the world’s finest spirits.

FOUR ROSES DISTILLERY

With cocktails in hand, the Chilled 100 Bartenders were led through a 45-minute tour of the award-winning distillery, enjoyed a guided bourbon tasting and learned about the history of this legendary spirit followed by shopping the distilleries expansive merch store.

Interestingly Four Roses has 25 warehouses, which are long and wide, so barrels do not have to be stacked high. This building construction helps eliminate temperature fluctuation from the ground to the top barrel.

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

FROM ESPRESSO MARTINIS TO TIRAMISU, AND everything I N BETWEEN

THE SPIRIT OF AFRICA

SPECIAL SECTION CHILLED 100 ELEVATE

JAMES B. BEAM DISTILLING CO. WITH ICE CARVING EXPERIENCE

The interactive experience took attendees through the company’s entire bourbonmaking process, offering a behind-thescenes look at how the brand has been churning out whiskey for more than 200 years.

Attendees also received a peek into House of Suntory’s Dojo program. Corey Galotta, brand manager of Courvoisier and House of Suntory East, explained that the exclusive program covers the art of Japanese bartending, hospitality, craftsmanship, and culture.

As part of this hands-on preview, Hidetsugu Ueno, world-renowned bartender and owner of Bar High Five in Tokyo, traveled to Kentucky to give ELEVATE attendees a live ice carving tutorial. After Ueno demonstrated hand carving an ice ball and shared tips and tricks of the trade, bartenders threw on gloves and used their own sets of tools to craft an ice sphere. The balls were served in a glass with Legent, so attendees could taste the one-of-a-kind Kentucky straight bourbon whiskey.

“Legent is the latest addition to the House of Suntory portfolio,” Galotta shared. “It is a Kentucky bourbon made with Japanese craftsmanship and blending principles.”

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

SPECIAL SECTION CHILLED 100 ELEVATE

HIRSCH TASTING AT BARDSTOWN BOURBON DISTILLERY

ELEVATE bartenders spent a morning at Bardstown Bourbon Company in Bardstown, KY, the bourbon capital of the world. The company was founded in 2014, and today, its state-of-theart facility on a 100-acre property produces more than 50 mashbills, including some Hirsch whiskeys.

Hirsch was founded in 1974, when A.H. Hirsch commissioned 400 barrels of bourbon to be made at the Schaefferstown Distillery in Pennsylvania, which was the original Michter’s Distillery. Over the years, he was involved with dozens of other whiskey brands; eventually, the book “The Best Bourbon You’ll Ever Taste” was written about A. H. Hirsch Reserve Straight Bourbon Whiskey.

Today, every Hirsch blend is crafted with exploration and adventure in mind. This includes the Bivouac, which is distilled at Bardstown Bourbon Company. Its name refers to a temporary camp without a tent or cover, and honors adventurous spirits who are brave enough to take the road less traveled. A blend of two bourbons, 95% of its blend is distilled from a mash bill of 74% corn, 18% rye, and 8% malted barley, aged a minimum of three years. The whiskey’s remaining 5% is distilled from a high-barley mash or 72% corn, 13% rye, and 15% malted barley, aged for five years or more.

ELEVATE bartenders were treated to a tasting of Bivouac’s maple pecan and peanut-forward flavor, which boasts delicate notes of citrus, stone fruit, and honey. The group was also introduced to Hirch’s other expressions, including The Horizon, a high-rye straight bourbon bottled at 92 proof; The Cask Strength, an exclusive Hirsch release finished in 30-year-old HINE Cognac XO barrels; The Single Barrel, with tastes of cashew butter, sarsaparilla, and soft hints of stone fruit; and The Single Barrel Double Oak, which is aged eight years in a New American Oak barrel with a char #4 and finished in custom char #1 New American Oak barrel for one year.

Photography by Max Ferro

Gunpowder Tea & IRISH CURIOSITY

ELEVATED Dinners

THE CHILLED 100 BARTENDERS ENJOY NIGHTLY GUIDED SPIRITS TASTINGS AND EVENTS AT SOME OF LOUISVILLE’S TOP UPSCALE RESTAURANTS AND BARS

Liquor Lab,

Sponsored by Hell House Whiskey Bartenders reached into the world of extraordinary spirits with Hell House Whiskey at Liquor Lab in the heart of Kentucky. Interesting tales about Hell House Whiskey were weaved throughout the exclusive tasting experience at Liquor Lab, a classroom-style mixology venue committed to creating world class cocktails.

Vincenzo’s Italian Restaurant, Sponsored by Knauppoge Castle Irish Single Malt

Vincenzo’s is known among locals as a fine dining establishment for celebrations and special occasions. Over a steak and fish dinner, the bartenders enjoyed cocktails crafted with Knappogue Castle single-malt Irish whiskey.

Cured Restaurant & Salumeria,

Sponsored by Terlato

Guests indulged in a symphony of flavors at Cured, a modern European restaurant and bar offering savory house-cured meats and cocktails, with tasting experiences into the art of fine spirits through Terlato’s exceptional portfolio met with Cured’s culinary mastery.

Photography by Heather Dolen

Rouge

"The palate is truly exceptional ...Really long and complex"

USC 2016 - 97 points Extraordinary -

Ultimate Recommendation

Extra Dry

"A subtle savory finish that is clean and dry."

USC 2022 - 96 points - Extraordinary

- Ultimate Recommendation

Blanc

"Great on its own or mixed with gin."

USC 2022 - 91 points - Excellent -

Highest Recommendation

SPECIAL SECTION CHILLED 100 ELEVATE

La Bodeguita de Mina, Sponsored by Amber Beverage Group

La Bodeguita de Mina, a Cubanthemed restaurant designed to replicate the feel of Cuba in the 1950s, welcomed the Chilled 100 Bartenders hosted by Katy Wallace, National Brand Ambassador for Amber Beverage Group, in an exclusive room in the back of the restaurant, met with a highball glass filled with delicious Havana Punch, made with the addition of a kick of Rooster Rojo Reposado Tequila.

Proof on Main, Sponsored by Samson and Surrey

One of Esquire Magazine’s Best New Restaurants, the awardwinning venue is housed in five historic buildings in downtown Louisville. Bartenders were immersed in the self-proclaimed beverage artisans guided tasting through Samson and Surrey’s independent premium craft spirits portfolio.

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

Photo by Kathy Condon

SPECIAL SECTION CHILLED 100 ELEVATE

Dragon Kings Daughter,

Sponsored by House of Suntory Louisville Sushi restaurant is named after the first woman to reach enlightenment. The meal featured three cocktails crafted with spirits by House of Suntory, celebrating a century of pioneering Japanese whisky. To start, guests enjoyed a Fall Highball made with spiced apple shrub, Domaine de Canton, soda, and Toki, a Suntory Whisky. Corey Galotta, brand manager of Courvoisier and House of Suntory East, explained that the innovative spirit is coming up on its 10th anniversary, as it launched in 2014.

While the bartenders enjoyed sipping a Paper Plane, made with either Courvoisier or Basil Hayden Bourbon, Aperol, Amara Nomino, and lemon juice, hosts Zahra Bates, representing Courvoisier, and Beth Rose Burrows, Senior American Whiskey Ambassador for James B. Beam Distilling Co., presented collaboratively. Courvoisier, an award-winning cognac, and Basil Hayden, produced in small-quality batches, were each presented and paired with LeMoo’s eclectic steak menu.

LeMoo, Sponsored by Courvoisier

Photography by Justin HarrisonHarrison Innovative Marketing & Media (HIMM)

ELEVATED Educational Seminars

THE CHILLED 100 BARTENDERS ENGAGE IN DYNAMIC EDUCATIONAL SEMINARS, PANEL DISCUSSIONS, AND WORKSHOPS

BarSmarts, Your Assistant Manager

Moderated by Kevin Denton Rex, Head of Mixology and Education at Pernod Ricard covers how BarSmarts is used as a staff training and recruiting tool, and more.

Complex Journey of a Garnish

Moderated by Chris Muir, owner of Wild Hibiscus, goes through the craft of garnishing cocktails.

Vertical Variety of Vodka

Moderated by Tad Dorda, founder of Chopin Vodka, expert host to many vodka masterclasses and tastings, celebrated the brand’s 30th anniversary with bartenders during an educational seminar and ELEVATE’s first official luncheon, sharing the story of how Chopin changed vodka’s landscape over the past three decades.

Meet the Brands

This speed-dating style of connecting participating brands with bartenders was hosted by Buskers, Lustau, Deanston, Traverse City Whiskey, Hood River, Angostura Rum, Hell House Whiskey, Bespoken, Infinium, Chinola, Log Still Bourbon, Four Roses, Absinthia.

The Lincoln Country Process with Uncle Nearest

Moderated by Rawnica Dillingham, director of specialty markets and sales for Uncle Nearest explained the distillation history and heritage of Tennessee whiskey.

Beyond the Bar—What’s Your Next Move?

Moderated by Stephen Halpin, a prominent figure in the global spirits industry for over twenty years, coached bartenders on finding opportunities beyond the bar to corporate or brand level. Joined by industry veterans Greg Cohen and Josh Hafer.

History in a Glass with Chicken Cock

Moderated by Master Distiller of Chicken Cock Whiskey, Gregg Snyder, who spent most of his 46-year career in the bourbon industry, guided bartenders through Chicken Cock’s story.

History of Vermouth

Moderated by Steven Dragun, National Brand Ambassador for the House of Lustau, spoke about sherry’s role in Vermut and the history of Lustau.

Photography by Justin HarrisonHarrison

Innovative Marketing & Media (HIMM)

Malt Irish Whiskey

5 oz Fresh Brewed Coffee

1 tsp Brown Sugar

Top with Heavy Cream

1.5 oz Clonakilty Single

CLONAKILTY IRISH COFFEE

SPECIAL SECTION CHILLED 100 ELEVATE

Tropical vs. Tiki

Moderated by Daniele Dalla Pola, a lifelong aficionado of rum and expert in exotic drinks inspired by indigenous tiki history explored the differences between tropical and tiki cocktails.

Absinthe: History, Mystery, and Mixology

Moderated by Absinthia Vermut, founder and CEO of Absinthia’s Bottle Spirits and Ted Breaux, worldrenowned absinthe expert, guided bartenders through the Green Fairy’s charming history.

Building Your Personal Brand

Moderated by Greg Cohen, senior advisor in the spirits industry, Anastasia Tarasova, marketing professional, and James Curich, co-founder, and co-CEO of Curich|Weiss led an open talk about standing out in the industry.

Agave for All

Moderated by Joseph Doose, sponsored by Proximo and Southern Glazer’s Wine and Spirits, spoke about the history of tequila with a Gran Centenario and Gran Coramino sensory evaluation and tasting.

Elevate Your Storytelling: Becoming the bartender guests remember.

Moderated by Anastasia Tarasova, marketing professional and founder of Bottles On Set, specializing in product placement of wine, spirits, beers, and other drinks in films and TV shows.

Scientific Deep Dive into Non-Alcoholic Cocktails

Moderated by Anthony Caporale, industry renowned mixology author, educator, and consultant, and author of long-running Imbible series, discussed the chemistry behind zero-ABV.

Rabbit Hole Bourbon & Boards: Understanding the flavors and nuances of whiskey though local pairings.

Moderated by Kristie Duve, Rabbit Hole brand ambassador and Jessica Mattingly, Cultured Cheese Shop & Bar owner guided a journey through bourbon, rye, and charcuterie pairings.

Behind the Schtick- how to build your own business from behind the bar.

Moderated by Janell Bass, bartender turned founder and creator of Ponyboy Slings, a bourbon based RTD, taught bartenders to use their skills in starting a business.

A Rather Cordial Conversation: Science and History of Liqueurs

Moderated by Anthony Caporale, offers expertise in mastering the cordial, liqueur, aperitif, and digestivo categories.

Photography by Justin HarrisonHarrison Innovative Marketing & Media (HIMM)

SPECIAL SECTION CHILLED 100 ELEVATE

Elevate Your Espresso Martini with Fruit Parmesan Foams

Moderated by Philip Khandehrish, industry veteran and bar operation specialist for Samson and Surrey and cocktail brand ambassador for Les Vergers Boiron combines ingredients and technique in creating foams.

The Good Fight Bar Sustainability in an Evolving World

Moderated by Robin Wolf, bar owner and expert in locally focused sustainable mixology embraces new practices and strategies in sustainability, sponsored by Chinola.

Raising the Bar

Moderated by industry veterans Steven Huddleston, Emma Alexander, Tara Gillum, Ryne Hoffman, and Robin Wolf led panel discussions covering bar management and staff retention, leveraging your buying power, and bar and brokerage ownership.

Social Media and Augmented Reality in the Service Industry: Elevating your brand and guest experience.

Moderated by Greta Buccellato, AR Company, Coded Connections, VP USBG, Palm Beach Chapter and Nicole Cooke, creator of VodkaGirlATX and spirits promoter, President USBG, Austin Chapter, provided insight into using AR technology. Sponsored by Aaron Joseph's Cane Collective.

Log Still Distillery presents Bartender Zen

Moderated by Denise Ingle, chief brand and sales officer for Log Still Distillery, certified yoga instructor and owner of Zentensity Yoga and Cycle Studio led a yoga class for bartenders.

How the Uncultivated Marula Fruit becomes an Indulgent Cream Liqueur

Moderated by James Dempsey, brand manager for Amarula Cream Liqueur discussed the mystical Marula tree of Africa.

Bottled in Bond with Heaven Hill

Moderated by National Brand Ambassador, Bernie Lubbers, who gifted all with a bartender’s backpack, made by Cocktail Kingdom, with Bottled-in-Bond engraved on its leather, led this luncheon discussion about the historical and well-respected designation.

The Evolution of Flavor in American Cocktails

Moderated by Dale Degroff and Ted Breaux, sponsored by Clear Creek Distillery, a division of Hood River Distillers, explored the changing American palate and the evolution of cocktail flavors.

Navigating the Future of Hospitality: A DEI Panel Discussion

Moderated by Lynnette Marrero, sponsored by Monin, who led a panel discussion including Ariel E. Neal (CEO of Leira Knows Cocktails Events), Carlos Cuarta (industry veteran), and Emma Alexander (CEO of EHA Consultants), aimed at inspiring inclusivity, equity, and a welcoming environment in the hospitality industry.

Photography by Justin HarrisonHarrison Innovative Marketing & Media (HIMM)

#1 TOP TRENDING GIN

SPECIAL SECTION CHILLED 100 ELEVATE ELEVATED Local Pop-Ups

THANK YOU TO LOCAL LOUISVILLE BARS FOR HOSTING OUR CHILLED 100 ELEVATE EVENTS

Opening Night at Meta

What a great way to kick off the Chilled ELEVATE 2023! An evening at Meta, Louisville’s oldest craft cocktail bar and the place to be for innovative cocktails in an eclectic space. Sponsored by The Perfect Purèe and led by their ambassador, De’Qustay Johnson, we kicked off the night in style with great food, old (and new) friends, fantastic ambiance, and of course, expertly crafted cocktails from the talented bartending staff at Meta.

Farwell Party at Tartan House

Chilled 100 ELEVATE bartenders celebrated the end of the annual event with a roaring 20s theme party. The soiree was hosted by Deutsch Family Wine & Spirits, which was founded in 1981 to market quality wines. Today, the company boasts a prestigious roster of internationally renowned, award-winning wine and spirits brands, including Redemption Whiskey, the sponsoring brand for the closing night party. The fun was held at Tartan House, the newest night spot in Louisville’s Butchertown neighborhood, opened by bartender Jeff Knott and Peyton and Kyle Beall.

Nick and Norman’s Whiskey Row

Dinner presented by Lobos 1707 Tequila and Mezcal at Nick and Norman’s in Whiskey Row. After dinner, the entire group gathered for the Best-in-Class cocktail challenge judged by industry heavyweights including Diego Osorio, founder and CCO Lobos 1707, King Cocktail Dale DeGroff, Bridget Albert, Southern Glazer’s Wine & Spirits Senior Director External Communications, Wendy Hodges, Chilled 100 National Director and Brooke Bostian, On-Premise Manger for Lobos 1707. Winner, Ty Nicole Tucker, wowed the esteemed judges with creativity, skill, and unmatched showmanship and class.

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

SPECIAL SECTION CHILLED 100 ELEVATE

Grand Tasting Event

After a first full day of seminars, ELEVATE attendees enjoyed a charity masquerade ball in the crystal ballroom of The Brown Hotel, a historic Louisville landmark.

The offerings included Broken Shed vodka, Spearhead single grain scotch whisky, Mandarine Napoléon liqueur, Amaro Nonino, Hirsch whiskeys, and DeGroff aperitivo, to name a few. There was also a selection of absinthes Absinthia’s Bottled Spirits, which is owned by Sunset’s 2022 International Spirits Competition Best Woman Distiller, Absinthia Vermut. Dry options were available, too, courtesy of Lyre’s non-alcoholic cocktails, spritzes, and sparkling drinks.

Attendees also had the opportunity to participate in a raffle, which helped to raise funds for the Helen David Relief Fund (HDRF), via the USBG National Charity Foundation.

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

SPECIAL SECTION CHILLED 100 ELEVATE Tastings, Gift Bags, and More

Tastings

Our breaks during Chilled 100 ELEVATE were strategically scheduled to provide attendees with ample time to refresh, recharge, and savor spirits in a leisurely enjoyable manner or cleanse their palates with electrolytes, water, or non-alcoholic options.

Our tasting tables included sponsored offerings by Monin, Lustau, Chopin, Chinola, Del Maguey, Red Breast, Terlato, Marussia, Ponyboy Slings, Lyres, LFESAVR Rehydration Soda and Mixer, and Liquid Death Water.

Photography by Justin Harrison - Harrison Innovative Marketing & Media (HIMM)

Photo by Heather Dolen

Between

SPECIAL SECTION CHILLED 100 ELEVATE

The entire group of Chilled 100 ELEVATE attendees gathered for an exclusive video toast given by Lynyrd Skynyrd’s Johnny Van Zant and Rickey Medlocke. The spirit of Lynyrd Skynyrd is alive and well and living in each bottle of Hell House Whiskey, named for the little shack where the songs Free Bird, Sweet Home Alabama and Tuesday’s Gone were crafted.

Thank you to our gift bag sponsors, Giffard, Jackson Morgan, Wild Hibiscus, Luxardo Cherries, Mercer Tools, LFESAVR, and The Perfect Purée of Napa Valley.

Thank You

We are very grateful to the bartenders, sponsoring brands, and all that helped elevate this experience. Our Chilled 100 Bartenders had the privilege to engage with some of the most passionate artisans who poured their expertise into every event. A heartfelt thank you to our sponsors, partners, attendees, and everyone who contributed to the success of Chilled 100 ELEVATE 2023. Your support is the driving force behind the continued growth and excellence of our community.

Save the Date

As we bid farewell to this year’s event, mark your calendars for October 20th-24th, 2024. We can’t wait to welcome you again for another elevated celebration of mixology and community.

About the Chilled 100

We continue to search from coast to coast for the best bartenders to join our group. Our elite members are passionate and talented individuals who love cocktails just as much as we do! Are you a working bartender interested in learning more? Visit chilled100.com.

Chilled 100 ELEVATE Kick-Off Toast

Chilled 100 ELEVATE Gift Bags

Photo by Heather Dolen Photography by Justin HarrisonHarrison Innovative Marketing & Media (HIMM)

p e r f e c t p a i r i n g s t h r o u g h s e n s o r y s c i e n c e

for discerning diners

I n t r o d u c i n g

Elegance

p a i r i n g e x c e p t i o n a l s p i r i t s w i t h f i n e c u i s i n e

t h e n e a t g l a s s . c o m

MIX IT UP CELEBRITY SIPS

MEAN GIRLS IS A FILM-TURNED-MUSICAL REMAKE OF A SCREENPLAY WRITTEN BY TINA FEY. LIKE THE ORIGINAL CULT CLASSIC MOVIE, THE MUSICAL SHOWS THE OUTS OF BEING A PART OF THE IN-CROWD. SOME OF THESE ACTORS MIGHT PLAY HIGH SCHOOL STUDENTS IN THE MOVIE BUT ARE OF LEGAL DRINKING AGE IRL—HERE’S HOW TO DRINK LIKE THE PLASTICS.

RENEÉ RAPP

Reneé portrays queen bee Regina George, leader of The Plastics. Reneé has a love for Dirty Martinis (as do we)! In an interview with People, she said that her signature cocktail is a Dirty Martini with extra bleu cheese stuffed olives.

JENNA FISCHER

Jenna plays Ms. Heron, Cady’s mother. Fun fact, The Office actress loves Chili’s in real life! Her and her bestie, Angela Kinsey, helped Chili’s launch some new menu items this past summer in a partnership with their podcast, “Office Ladies.” Jenna’s favorite cocktail is their Sangria ‘Rita!

LINDSAY LOHAN

Lindsay, who led the original movie in 2024 as Cady Heron made a cameo appearance in the new reboot as a moderator of the pivotal Mathletes tournament opposite Angourie Rice as Cady. The actress has singlehandedly resurrected Pilk, the Pepsi and milk combo first loved by Laverne of the iconic series Laverne & Shirley. Throw some booze in that dirty soda, Lindsay, and we’re in.

BUSY PHILIPPS

Busy plays Mrs. George, Regina’s eccentric mother. Busy is a big fan of Margaritas!

“My ideal meal is chips and salsa and a Margarita,” the Dawson’s Creek alum explained to The Cut.

Tina comes back as Ms. Norbury, the math teacher at North Shore High School. Try out Tina’s 30 Rock character Liz Lemon’s Funky Juice! The recipe consists of Sprite, white wine, and ice cubes.

Ashley plays the school’s French teacher, Madame Park. Ashley loves Ketel One Botanicals Vodka Spritzes! While talking about her partnership with the brand, she shares, “What’s so fun about it is, this is hard liquor that’s not hard. It’s fun, it’s bright, and it’s colorful.”

BAR CONVENT BROOKLYN (N).

BAR CONVENT BROOKLYN (N).

A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and

A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and

ADVANCED MIXOLOGY DRINK IN HISTORY

the painkiller a modern pirate’s victory drink

By Lanee Lee

It was 1625. After a failed attack on a Spanish treasure fleet, the Dutch pirate Captain Joost Van Dyke escapes to the British Virgin Island that would, eventually, be named after him. Fast forward more than 300 years. A new type of ‘treasure seeker’ settle on the island of Jost Van Dyke.

In 1970, George and Marie Myrick opened the tiny six-seater Soggy Dollar Bar (and Sandcastle Hotel) on a deserted section of White Bay, the island’s most dazzling beach. They didn’t bother to build a pier or dock. So, the bar was named for the condition of the customers’ money after they swam to reach the bar.

And here was where the Painkiller was born. A tropics-in-a-glass blended concoction of rum, orange juice, pineapple juice, and coconut cream topped with grated nutmeg, the Painkiller, like most vintage cocktails, has conflicting creation stories.

Most credit the Painkiller to a spitfire British woman named Daphne Henderson. In 1979, she bought the hotel and bar from the Myricks. In fact, there’s excellent lore around a friendly feud between Henderson and Charles Tobias—the owner of Pusser’s Rum, distilled on the British Virgin Island of Tortola.

For years, Tobias begged for her secret recipe. One night, he snuck a glass of Painkiller out of the bar and onto his boat. Finally, Tobias tinkered around enough to create a version he liked better.

Soon after, he bragged to the Soggy Dollar Bar customers that he had ‘cracked the code.’ Henderson wagered 100 dollars that hers was better and challenged Tobias to a drink duel. Tobias bought two rounds of drinks for the bargoers that day: a Tobiasstyle Painkiller and a Henderson-style Painkiller. The blindfolded taste test proved Tobias’ recipe (four parts pineapple, one part coconut, one part orange juice and rum to taste) the unanimous winner. Not going down without a fight, Henderson joked with the cocktail ‘judges’ that Tobias had obviously paid them off to vote for his!

Bolstered by his win, he quickly trademarked the Pusser’s Painkiller cocktail. You’ll find this version on bar menus throughout Tortola. And word to the wise: Do not open a bar named Painkiller, and leave Pusser’s Rum out of the recipe. You might end up in court as a few New York City bartenders did in 2010. Losing the trademark suit, the Painkiller bar owners-bartenders changed the name to PKNY (now shuttered since 2013).

But, back to the cocktail creation story. No doubt, the Henderson-Tobias tale is great reality TV fodder. And the feud is probably why most overlook George Myrick’s sweet but drama-free creation claim. “By some delightful experimenting, Marie and I came up with a very tasty rum drink. Our mix consisted of orange juice, pineapple juice, and coconut cream, sloshed it over some Mount Gay or Cruzan Gold rum and ground nutmeg,” wrote Myrick in his memoir, Incredible Virgin Island Adventure. Whichever origin story (and Painkiller recipe) you decide on, there’s no denying after stirring up a few Painkillers for yourself, you’ll be singing “Yo, ho ho. A pirate’s life for me!” and feeling no pain. Or better yet, head to the Soggy Dollar Bar—both bar and hotel are still booming—and have one at its birthplace.

“This, we decided, was a terrific house drink. Marie named the drink Painkiller after a local bush.” That bush was Noni —a natural pain reliever used by Polynesians historically.

Soggy Dollar Bar Painkiller

INGREDIENTS

2 oz. Pusser’s Dark Rum

1 oz. Cream of Coconut

4 oz. pineapple juice

1 oz. orange juice

1 pinch ground nutmeg

PREPARATION

Shake ingredients except for the nutmeg and pour over ice in tall glass. Sprinkle nutmeg on top.

ADVANCED MIXOLOGY BARTENDERS CHOICE

Martini The

Renowned for its simplicity and sophistication, gin or vodka as the base spirit allows for different flavor profiles, catering to individual preferences. Shake or stir until well-chilled with dry vermouth, served up with a twist, olives, or onions—the classic Martini remains a symbol of refined taste and timelessness in the world of cocktails.

The Vodka Martini

“The beauty of the classic vodka Martini is its simplicity, with only two ingredients—vodka and vermouth—and a garnish, the mixologist is almost forced to use high quality ingredients, adding to its sophistication,” notes Brian Daly, Brand Ambassador for Broken Shed Vodka.

“Broken Shed vodka's signature Martini is designed to let the vodka shine, served chilled, neat with an orange twist as a garnish. This cocktail shows off the subtle flavor of Broken Shed, the hints of creaminess, and the lack of burn on the back end. The vodka infuses the flavor of the orange rather quickly and complements the spring and mineral waters that make Broken Shed unique.”

Daly adds, “The water is where Broken Shed sets itself apart from all other vodkas. The mineral water infuses any natural flavor that a mixologist adds to it, and with no other additives, a bartender can be confident they are using a superior product. Broken Shed vodka has hints of vanilla and a round mouth feel from the whey distillate that combines with the tart and floral notes of the vermouth and pulls the flavors in the Martini together.

“Broken Shed vodka isn't your typical distilled spirit. The fact that we use whey for our distillate is unique. The wonderful thing about whey is how cleanly it distills. It is distilled three times, allowing the distillate to keep some wonderful flavors and qualities. Then, we add water from two different sources—the first is natural spring water from the north island of New Zealand, and then our master blender adds mineral water from an aquifer that is over 15,000 years old. Because of the purity of our water sources, Broken Shed vodka will grab onto the flavor of just about anything it is mixed with and is the ultimate base for any drink that bartenders can conjure up.”

Broken Shed Martini

INGREDIENTS

3 Parts Broken Shed Vodka

1 part dry vermouth (or to taste) Orange twist (for garnish)

PREPARATION

Stir ingredients over ice, strain into a chilled Martini glass. Garnish with orange twist.

The Gin Martini

“The Martini has always represented a worldly sophistication and a refinement that also portrays an edginess to the drinker,” says PJ Rigney, founder, Drumshanbo Gunpowder Irish Gin.

“The “ginaissance” of recent years has given emerging powerhouse gin brands a platform to take center stage. The return to popularity of classic cocktails shows that consumers are now looking for true quality in terms of flavor profile, but also for spirits that carry a story of authenticity, with layers to uncover and discuss over a crisp and refreshing Martini.”

“Drumshanbo Gunpowder Irish Gin brings the best of East and West together in a truly unique and delicious combination, with the exotic layers of fresh citrus from lemon, lime, and grapefruit to the spicier oriental botanicals in cardamom, star anise, and through to the long mysterious finish of Chinese gunpowder tea. The Gunpowder Martini evokes the Curious Journey of the Curious Mind of PJ Rigney with exotic layers of flavor to discover with each sip.

PJ Rigney continues, “Drumshanbo Gunpowder Irish Gin now stands as the largest family-owned gin brand in the world, headed by husband-and-wife duo Pat “PJ” and Denise Rigney. The gin represents the travels of one man from the eastern provinces of China, across Asia and Europe, before returning home to the beautiful rural village of Drumshanbo—a Martini made with this spirit can really encapsulate these travels and PJ’s experiences with elegance and depth. A twist of lemon and a dash of gunpowder tea brings it all home!

Gunpowder Martini

INGREDIENTS

1 ½ oz. Gunpowder Irish Gin

¼ oz. dry vermouth

2 dashes orange bitters

1 bar spoon gunpowder tea

Lemon zest (to garnish)

PREPARATION

Combine ingredients in cocktail shaker with ice and stir until cold and slightly diluted. Fine strain into a chilled coupe glass. Garnish with a lemon zest.

ADVANCED MIXOLOGY DRINK WELL

Simplicity Beauty The of

Yu No non-alcoholic cocktails maintain commitment to quality and taste.

Established in 2018 by Laurent Berriat, Olivier Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirit brand, born from the collaborative efforts of three seasoned industry professionals. With a collective experience spanning 70 years, the founders exhibit a shared devotion to fine spirits and commitment to using authentic ingredients.

South Side

INGREDIENTS

1 ½ oz. Yu No

¼ oz. sugar syrup

½ oz. lemon juice

PREPARATION

Shake vigorously, pour into a Martini glass, and top up with 6 drops mintinfused olive oil. Garnish with mint leaves and a cucumber slice.

In its inaugural year, Spiritique introduced Yu Gin, an embodiment of tradition, innovation, and Wabi-Sabi philosophy (a concept that celebrates the beauty derived from imperfection and simplicity). Crafted in the esteemed Cognac region of France, Yu Gin draws inspiration from Japanese customs and flavors, blending juniper berries, yuzu, Szechuan pepper, licorice, and coriander.

Yu Nogroni

INGREDIENTS

1 ½ oz. Yu No

½ oz. alcohol-free vermouth

½ oz. alcohol-free Italian bitters

PREPARATION

Add ingredients to mixing glass, pour on ice into a glass and garnish with olive.

Thyme Highball

INGREDIENTS:

1 ½ oz. Yu No

Tonic water

PREPARATION

Pour ingredients into a highball glass filled with ice. Complete with tonic water and garnish with a lemon peel and a sprig of thyme.

“Yuzu epitomizes elegance and refreshment like no other ingredient,” Berriat shares. “This is why we introduced Yu Gin and Yu No.” Yu No responds to the trend of alcohol-free drinking, as a non-alcoholic alternative to Yu Gin. Maintaining the brand’s commitment to quality and taste, Yu No is distilled with fresh yuzu and other botanicals used in the original spirit.

Grapefruit Mocktail

INGREDIENTS:

1 ¼ oz. Yu No

Tonic

1 slice grapefruit

PREPARATION

In a highball glass, pour Yu No over ice cubes. Top with tonic water and a slice of grapefruit for garnish.

Koori

INGREDIENTS:

1 ½ oz. Yu No

¼ oz. orange blossom syrup

1 scoop lemon sorbet Matcha powder

PREPARATION

Combine all ingredients in a shaker with ice, and shake. Pour in a glass and add matcha powder to garnish.

SHAKING AND STIRRING LAUNCHES

HIRSCH SELECTED WHISKEYS

THE SINGLE BARREL DOUBLE OAK SECOND EDITION

Kentucky Straight Bourbon Whiskey aged in Bardstown. Only 30 barrels of The Single Barrel Double Oak will be released. Aged nine years, this bourbon whiskey offers three styles of single barrels. “We are so excited to introduce our second edition of The Single Barrel Double Oak expression, modeled off the first release but with its own wonderful characteristics and fruity aroma that evolves into caramel and vanilla after it sits in your glass,” says

Kevin

Aslan, HIRSCH Lead Distiller.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. The Single Barrel Double Oak Second Edition

Ice (optional)

PREPARATION

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

CHICKEN COCK WHISKEY’S GARDEN & GUN’S SINGLE BARREL DOUBLE OAK

Inspired by the South and its traditions, the spirit is imbued with history. Master Distiller Gregg Snyder shares, “It’s full-flavored, full-bodied and smooth,” with a fragrance of caramel coffee and a crème brûlée finish. “It has the mash bill recipe for bourbon,” explains Brand Ambassador Will Woodington. However, the spirit was aged in bourbon barrels for seven years. “Then we finished it in new American white oak barrels to elevate the whiskey to our standards.” For this reason, the spirit cannot be qualified as a bourbon, but rather a Double Oak Kentucky Whiskey, though all other aspects of it align with those of a classic bourbon.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Chicken Cock Single Barrel

Double Oak Ice (optional)

PREPARATION

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

KLEOS MASTIHA SPIRIT

Low abv, low calorie, low sugar, botanical white spirit from the mythical raw ingredient “mastiha,” which is a PDO (Protected Designation of Origin) ingredient renowned for gut health. Founder Effie Panagopoulos says the liquid is what would happen if “Hendrick’s, St Germain, and Chartreuse” had a baby, with aromas of eucalyptus and sage, and tasting notes of cucumber, gin, herbal tea, and carrots. It can be consumed on the rocks, as a low abv base in cocktails, and its versatility has also earned it the moniker of “bartender’s olive oil.”

THE KLEO-PATRA

INGREDIENTS

2 oz. KLEOS Mastiha Spirit

½ oz. fresh lemon juice

4 basil leaves

PREPARATION

In a mixing tin, muddle basil leaves with fresh lemon juice. Add KLEOS and shake and strain into a highball over crushed ice.

BOZAL MEZCAL CEMPASÚCHIL

Marigold-infused, ancestral, vegan mezcal, Cempasúchil is the Aztec name given to Mexican marigold flowers. Complex, layered, and reminiscent of the sacred flower’s bright, evocative aromatic character, This unique, vegan offering opens with bright aromas of citrus, late-season florals, and a touch of baking spice. The palate rounds out fresh flavors of green pepper with orange zest, nutmeg, and anise. Hints of black pepper add spice to the slight smokiness of the mezcal on a smooth finish. A sacred symbol in Mexico, marigolds help guide spirits from their burial place to their family homes during Día de los Muertos.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz Bozal Mezcal Cempasúchil Ice (optional)

PREPARATION

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

TEQUILA DON JULIO ALMA MIEL

Classified as a Joven tequila (Spanish word “Joven” translates to young.) This exceptional liquid pays homage to the agave plant that is the heart and soul of tequila as it blends Blanco tequila distilled with oven-roasted agave honey and an Añejo tequila that has been aged for at least 14 months and finished in Crémant du Limoux wine casks from the Limoux region of France. Through their Enmelado process, Tequila Don Julio Alma Miel blends Blanco and Añejo tequilas, resulting in a liquid that is both smooth and sweet. The result is an extraordinary tequila that holds sweet notes of honey, spiced orchard fruit, creamy caramel, and rich roasted agave.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Tequila Don Julio Alma Miel Ice (optional)

PREPARATION

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

OLD ELK INFINITY BLEND 2023

Master Distiller Greg Metze’s Infinity Blend is part of the Master’s Blend series, a testament to legacy and supreme craftsmanship. Each release in the series is a limited edition, bottled at high proof, and presented in a custom bottle with an information-rich label. Bursting with aromas of honeycomb, nougat, vanilla, baking spice, and almond. On the palate, sweet honey, biscuit, dark cocoa, and hints of cherry are followed by notes of oak, vanilla, marshmallow, and soft spice. Greg has created this blend to showcase his legacy and supreme artisanship—a sort of autobiography of a long and distinguished career.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Old Elk Infinity Blend 2023

Ice (optional)

PREPARATION

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

Loyalty. On an ever-evolving playing field, how do you build solid trust and enduring dedication? When are connections made where it’s loyalty that transcends the surface to become real devotion? It should come as no surprise that values such as transparency and integrity, along with consistency, can accomplish everlasting loyalty.

In this issue of Chilled we follow this thread of loyalty in the recap of our 2nd annual CHILLED 100 ELEVATE conference, an educational summit held in Louisville for invited guests working in the trade. This industry event authentically creates an elevated experience for brands to connect and develop relationships with the industry’s most successful bartenders, our own proprietary group of CHILLED 100 members. We also delve into a collection of gin and vodka brands that are white hot this season as evidenced by the never-ending love affair with the classic Martini cocktail.

And like the Martini, our cover star Lynyrd Skynyrd has maintained a lasting appeal through the years, cultivating a fiercely loyal fan base. Showing unwavering dedication to its history and heritage, the band brings to its fans Hell House Whiskey, a spirit that resonates deeply with listeners who relate to the band’s roots and who show true loyalty with every sip.

Whiskey Skies

By Victoria CeCe | Photography by Margaret Pattillo

EVER THOUGHT YOU COULD SIP ON ROCK AND ROLL HISTORY? HELL HOUSE, LYNYRD SKYNYRD’S DEBUT WHISKEY ENCAPSULATING THE LEGACY OF ONE OF THE MOST INFLUENTIAL AMERICAN BANDS, IS MAKING IT HAPPEN.

LYNYRD SKYNYRD AND BESPOKEN SPIRITS CAPTURE A LEGACY WITH HELL HOUSE AMERICAN WHISKEY

Hell House Whiskey embodies a vision of boldness, strength, and iconoclasm, mirroring the spirit of Skynyrd's music. Their musical legacy and rebellious spirit align seamlessly with the brand, contributing to creating a product that stands out in the market. ”

— PETER IGLESIAS, CEO OF BESPOKEN SPIRITS

What do whiskey and rock and roll have in common?

A lot more than you think. “When we create music or a new album, you could work on it forever and ever, tweaking and changing the music,” says lead singer Johnny Van Zant. “But at some point, you have to say, ‘this is damn good, let’s let the people hear it!’ It’s kind of like whiskey. “This is great, now let the people taste it!’”

Johnny Van Zant is the younger brother of Ronnie Van Zant, Lynyrd Skynyrd’s original lead singer, who tragically passed in the unforgettable airplane crash only three days after the release of the band’s incredible album Street Survivors.

To Johnny Van Zant, the band’s legacy should carry on through all the senses.

“I think the biggest takeaway with Hell House American Whiskey is that we wanted to honor the guys who started the music 50 years ago. They worked tirelessly, making great music that would stand the test of time and live on longer than all of us,” adds Van Zant.

Each Hell House whiskey bottle preserves an iconic moment in rock and roll history: the ‘Hell House’ where Lynyrd Skynyrd historically wrote its first big hits before its unforgettable launch into fame.

Photo by Doltyn Snedden

Capturing such a legacy couldn’t be done with any old whiskey. The band’s agelessly authentic sound and spirit needed to resonate in each pour. Just one introduction with Bespoken Spirits was all it took to know the two were a natural fit.

Van Zant felt the spark of a connection, especially when learning about Tailored Wood Finishing, Bespoken’s proprietary distillation process. This technology accelerates the aging process and enables an intimate curation of a whiskey’s expression. The process uses less evaporation, wood, and water, revealing a spirit that sings with flavor and sets an eco-friendly standard for the whiskey industry.

To Iglesias, these elements make Hell House the true ‘disruptor’ on the market, reverberating a new vibe through the whiskey world just as Lynyrd Skynyrd did in the music industry 50 years ago.

This timeless history also harmonizes with the bottle, with its thick glass and gold-essenced label, echoing the

band’s fiery debut on the music scene in the 1970s. “We wanted something bold, strong, and iconic, like Skynyrd’s music. The label looks and feels rock and roll, so we had to have an ‘old school’ cork top, no screw-on for us,” adds Van Zant.

Even when the bottle is finished, the party isn’t over yet. An empty bottle reveals a photo of Lynyrd Skynyrd from the band’s Hell House days, with a little note to wish you a sweet sipping experience.

So, when ‘‘Sweet Home Alabama” or “Simple Man” slips on the speakers, how are you serving Hell House? While it ain’t shy in an Old-Fashioned or Whiskey Sour, Van Zant thinks it performs best solo. “Hell House has a nice punch up front, but with a real solid and smooth back. It just warms you up, like Lynyrd Skynyrd’s music!”

Whether you’re going for a cocktail or solo act, no doubt this whiskey can raise a hell of a rebellious spirit in anyone. And that to us is how a legacy should endure.

Photo by Doltyn Snedden

Whiskey Rock A Roller

Johnny Van Zant, lead vocalist Lynyrd Skynyrd Hell House has an interesting backstory. Tell us something most people don't know.

We were able to connect the dots with the band today, the whiskey, and the past with my brother, Ronnie, Gary, Allen, and the early music. Timeless, great, iconic music, and well-crafted whiskey!

What have you learned about creating whiskey that you didn't know or were surprised to learn?

Well, whiskey is an interesting process, especially with aged whiskeys. Bespoken has proprietary technology that helps us accelerate some of that aging process, but it doesn’t affect the wonderful taste and flavor of a great whiskey. In fact, it gives you more control over the taste and flavor. So, we are proud of that, giving the fans and consumers a great high-quality whiskey at an affordable price that was really tailored to us.

How does creating a whiskey compare to creating award-winning hit songs?

(Laughs) Getting the music heard and played on radio or streaming services takes a lot of work, which is very similar to getting retailers, bars, and restaurants to buy and stock your whiskey. If it’s great, the cream rises to the top!

REVOLVER INGREDIENTS

2 oz. Hell House American Whiskey

½ oz. coffee liqueur

2 dashes orange bitters

PREPARATION

Add Hell House American Whiskey, coffee liqueur and orange bitters to a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail glass. Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.

The of the YEAR FLAVOR

MONIN INTRODUCES ITS 2024 FLAVOR OF THE YEAR

Infusing a burst of color into the new year, Ube Syrup is introduced as Monin’s “it” flavor this year. Following extensive consumer research, the renowned premium flavoring company adds this beloved flavor to its more than 200 offerings.

“At Monin, we listen to our customers, and we selected this year's flavor with them in mind,” says Stasha Johnston, Senior Vice President of Marketing at Monin Americas. “Ube has been popular in Asian cultures for years, and now it is seeing a rapid increase in popularity stateside. Monin Ube Syrup aligns with several trends we see emerging for 2024. It blends the traditional flavor profile of ube with other authentic, global ingredients for an unexpected but delicious twist. It also gives operators an easy way to infuse beverages with the yam’s signature vivid purple hue. And as social media continues to influence food and beverage trends, Ube Syrup is the perfect blend of vibrant, delicious, and unique to capture new customer interest and delight existing ones.”

Hailing from the Philippines and gaining popularity across Southeast Asia, ube emerges as a sought-after ingredient, making its mark on menus throughout North America.

Traditionally a cornerstone of Filipino cuisine and desserts, ube’s global ascent is undeniable. Monin’s research indicates a robust consumer interest, with 67% expressing a likelihood to purchase an ube-infused beverage or dessert.

Ube Syrup epitomizes Monin’s predicted flavor trends for the year, blending Asian and Mediterranean influences alongside premium Madagascar vanilla, offering a nuanced flavor journey for bartenders and consumers. Furthermore, it embraces social media influencer trends, boasting an enchanting purple hue and distinct flavor profile, ideal for crafting eye-catching beverages and culinary creations. Monin Ube Syrup promises to captivate and satisfy adventurous palates.

“Café and restaurant patrons are looking for novel, memorable experiences, which extends to what’s in their glass and on their plate. What makes Ube Syrup unique is that it delivers on allure and versatility,” explains Bill Lombardo, CEO of Monin Americas. “Our Flavor of the Year has endless applications in food and beverage recipes. Its incredible flavor profile and vivid color will seamlessly elevate any cocktail, dessert, sauce, or non-alcoholic beverage.”

Ube G &T

INGREDIENTS

1 ½ oz. gin

¾ oz. Monin Ube Syrup

5 oz. tonic water

PREPARATION

Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Add lime and mint sprig for garnish.

REAL tastes better

WARNER’S GIN SHAKES UP THE WORLD OF FLAVORED SPIRITS.

By Victoria CeCe

No great spirits are made without Mother Nature, and Warner’s farm-grown flavored gins are the proof.

The term ‘flavored’ on a bottle often has us asking— flavors? What flavors? Where do they come from?

Warner’s Distillery is flipping the perspective of flavored spirits with full transparency—that spirits should be invigorated by Mother Nature’s pure ingredients only.

“We have a responsibility to take care of nature the way she has taken care of us!” says Tina Warner, cofounder of the Warner’s Distillery. So, how are she and her co-founder (and husband) Tom Warner doing so? By reminding the world that there's more than a distillery behind a spirit—there's the earth, too.

“Warner’s Distillery is a farm diversification business set on our family farm (the farm that Tom grew up on) in the beautiful village of Harrington, Northamptonshire, UK,” says Warner, who also grew up on a potato farm in Ireland. She worked two jobs at the beginning of the business in 2012 to support the family and their new business.

The high quality of Warner’s Gin would make you think that Tina’s second job was somewhere in the spirits world. Nope. She continued her former finance career until coming on board full-time three years later with one whole-hearted goal: “to save the world from mediocre gin and help save the planet, one sip at a time.”

With farming and finance in their background, Warners’ saw their level of background in the spirits industry as an asset. “We’ve always said the two advantages we’ve had from the start were no funding and no prior industry knowledge or contacts,” says Warner. “This meant we had to be inventive to cut through in a category dominated by giants, and we were not blinkered by what was done before.”

Doing something new was about something other than making the perfect spirit for the Warner's. It was to craft a gin that reflects and respects the core element that makes distilling gin possible, our Mother Earth. “Quite simply, we have a responsibility to take care of nature, the way she has taken care of us!” adds Warner.

These dreams birthed their tagline ‘real tastes better,’ a nod to the world of flavored spirits that the Warners are shaking up and the all natural.

With natural springs, 15-acres of botanicals, and a B-Corp certified business behind their award-winning

gin lineups, the Warners are just getting started. Warner's Gin is celebrating its first year stateside with a goal geared at bartenders: to kick vodka out of the Martini once and for all. “We need to save America from Vodka Martinis and get gin in the glass. That is the original and best way to drink one!” says Warner.

Ensuring that the world and Martinis are smoothly shaken comes down to understanding flavor, which Warner tells us was inspired by the fantastic chef and matriarch Tom’s Mom. “She came into the kitchen when we were in the creation stage of our first gin and put fresh elderflower from the hedgerow into a London Dry,” shares Warner. “This may sound like a small thing, but no one was doing it then.”

Today, Warner’s Gin boasts over 15 gin expressions, including the original London Dry and alcohol-free gins. With Warner’s charisma and love of Mother Nature, the future of flavored gin (and spirits) has a Renaissance in its future. And, with Warner’s Gin stateside, that Renaissance may even go for Martinis, too.

A Flavorful Journey

By Michael Tulipan

SMOKE LAB VODKA LAUNCHES SAFFRON

As the calendar turns to 2024, consumers continue to look for complex flavors, sustainably sourced ingredients, and spirits with a strong sense of place. The global footprint for spirits production continues to expand, led by companies like India’s NV Group, who have become ambassadors for their countries’ forays into the world market.

Launched in the United States in 2020, NV Group’s Smoke Lab introduced Americans to a five-times distilled vodka crafted from basmati rice. Basing a vodka on rice made both creative and environmental sense. India grows over 70% of the world’s basmati rice, and NV Group sources it from farms near the distillery, ensuring maximum freshness and support for local growers. In addition, basmati rice has a pleasing, distinctively nutty flavor and unique floral aroma, differentiating the brand in the crowded vodka category.

The other foundation of Smoke Lab Vodka is natural Himalayan spring water. After the rice is steeped in the water, the base undergoes a five times distillation process using charcoal filtration followed by an additional two-step sparkle filtration process, resulting in a clean, smooth-tasting vodka.

For its launch of Smoke Lab Saffron, the company utilizes the rarest, most coveted type of saffron cultivated in the valley of Kashmir, India. “We chose Kashmiri saffron because of its unique characteristics—longer and thicker stigmas, natural deep-red color, high aroma, subtle bitter flavor, and chemical-free processing, along with its regenerative health properties,” says Varun Jain, Smoke Lab Founder and CEO. “We believe we have something very special with Smoke Lab Saffron and are thrilled to bring this mystical and aromatic spirit to restaurateurs, retailers and ultimately, consumers throughout the United States to showcase another of the exceptional flavors of our homeland.”

Smoke Lab also continues to innovate with its packaging. The striking yellow of the Saffron bottle highlights its chief ingredient and easily stands out on the back bar. As with their other bottles, the sinewy “S” graphic evokes a wisp of smoke dissipating in the air. And for a cool effect, put two bottles side by side to complete the logo.

Bartenders looking to bring a touch of the exotic to cocktails will quickly embrace this new launch. “Saffron mixes well with a wide range of bold flavors,” Jain says. Try pairing Smoke Lab Saffron Vodka’s exceptional flavor profile with premium mixers like sparkling soda, spiced tea, or a specialty liqueur. Fresh juices like pomegranate or cranberry pair well with the spice component. Garnish with fresh herbs to bring a pop of herbaceousness to the drink.

Currently, in 15 United States markets, NV Group continues to build a portfolio of spirits like Smoke Lab that showcase India’s finest quality ingredients, flavors, and skilled craftsmanship on the world stage. Jain notes, “We anticipate introducing a range of spirit brands to United States consumers in the coming years, beginning with an exciting new gin this spring.”

A REASON TO BE

HIGHCLERE CASTLE GIN HONORS ITS UNIQUE HISTORY AND PLACE

By Michael Tulipan

TAKE A JOURNEY THROUGH TIME

with Highclere Castle Gin, a superpremium gin that honors the unique place in English history of its namesake. Crafting this gin has proven to be the experience of a lifetime for Adam von Gootkin, Co-Founder and CEO of Highclere Castle Spirits, who now oversees a brand that has become the most awarded premium gin in the world in just five short years since its launch.

Highclere Castle is instantly recognizable due to the cultural phenomenon that is Downtown Abbey, but what struck von Gootkin was not the show itself but the castle’s lush setting amidst 5,000 acres of parkland. These grounds provide the perfect home for the 10 botanicals and citrus fruits that make for this one-of-akind gin.

The key to creating a brand is a genuine “reason to be” says von Gootkin and for him Highclere Castle Gin is about both flavor and history. Through the centuries, Highclere has gained a reputation for entertaining to the highest standards with the tradition of an evening at Highclere starting with gin cocktails dating back to the 1920s. Even today, the house plays host to some of the world’s foremost statesmen, scientists, celebrities, and artists, not to mention the enduring legacy of everyone’s favorite fictional aristocratic family, the Crawleys.

A culinary bounty across time gives Highclere Castle Gin its unique flavor profile. Citrus fruits flourish in the Victorian era orangery, infusing the gin with a delightful zest. The same lavender that charmed the senses of medieval bishops and the wild juniper that once provided ancient Roman remedies both

infuse the gin. The lavender grows in the Monks’ Garden, which was originally planted in the 9th century by the Bishop of Winchester. Estate grown Highclere oats then add a creamy texture to round out the gin, which is distilled at England’s oldest gin distillery.

“Our cocktails are like chapters in a book, each telling a unique story,” says von Gootkin. “Take The King Charles cocktail, a regal blend of gin and scotch, a tribute to King Charles and his two favorite spirits embodying tradition and innovation.” Another cocktail was created in honor of the President of the Ethiopian Crown Council, Prince Ermias Sahle Sellasie by blending Highclere Castle Gin with Ethiopian Tej honey wine, lemon juice, simple syrup, and Champagne. Von Gootkin says of the drink, “It's stunning, epic, and ancient yet familiar.”

The distinctive purple bottle of Highclere Castle Gin speaks of royalty and the brand’s heritage. The castle itself features prominently on the front above text that highlights the botanicals origins in the castle gardens.

Already the winner of more than 160 international spirits awards, this London dry gin is designed to elevate the cocktail experience but thanks to a silky mouthfeel, it can also be enjoyed neat or on the rocks.

For bartenders, von Gootkin says, “Think of Highclere Castle Gin as your canvas for creativity, whether you're reinventing classics or crafting something boldly new.” Try it in a Martini or a signature cocktail that calls for a more citrusforward gin. Your guests will enjoy steeping themselves in its history.

WITHOUT

Quality Compromise

MAISON GABRIEL BOUDIER CELEBRATES 150 YEARS OF FINE FLAVORS

By Michael Tulipan

Celebrating 150 years of excellence and savoir faire, Maison Gabriel Boudier continues bringing tradition and innovation to its liqueurs. From the core range of bartender favorites to a unique line of new offerings launching this year, Gabriel Boudier is poised for big things in 2024.

Founded in 1874 in Dijon, France, Maison Gabriel Boudier has only been owned by three families in its long history, most recently acquired by the Piffaut family in 2022. However, through the years, the Maison has always stayed true to its motto, “quality without compromise.” In 2017, this led to the company being awarded the prestigious “Entreprise du Patrimoine Vivant” (“Living Heritage Company”) by the French government. This designation is a mark of recognition that distinguishes artisanal excellence by highlighting unique companies that can reconcile innovation and tradition, know-how and creation, work and passion, heritage and the future on both the local and international levels.

The Gabriel Boudier heritage line includes the original Crème de Cassis de Dijon IGP, Crème de Pampelmousse (grapefruit), Crème de Peche (peach), Crème de Framboise (raspberry), Hibiscus, Ginger, Darjeeling Tea as well as a Curacao Triple Sec and Maraschino.

New to the United States this year is Nori Seaweed, Lime Leaf, and Crème de Violette, a liqueur dating back to the early 19th century that offers a variety of creative opportunities whether in a classic like the Aviation or for a unique twist on an Old Fashioned or Manhattan. A fun fact: both Lime Leaf and Nori Seaweed were initially created by two bartenders who previously won the annual Gabriel Boudier Cocktail competition in the U.K. and can now see the fruition of their work on backbars worldwide. Later this year, Mango, Green Melon, and Elderflower liqueurs will land in major United States markets.

For bartenders, Jean-Francois Bonneté, Founder & CEO of BCI, the exclusive importer of Gabriel Boudier in the United States, advises caution when a recipe calls for a “Crème de Cassis” as this is not a protected designation, which means quality can vary greatly. On the other hand, Gabriel Boudier’s “Crème de Cassis de Dijon” IGP or Indication Géographique Protégée ensures the highest level of quality.

“When it comes to liqueurs, we believe it is important to always go with quality as it completely changes the dynamic and intensity of your cocktail and therefore its final enjoyment by the consumer,” says Bonneté. He notes that with Gabriel Boudier liqueurs, bartenders often need to use less in a cocktail due to their concentration of both aromas and taste.

“We are excited that the new family ownership, Aurelien Piffaut, and his team, have decided to use the original iconic square bottle used for our Gabriel Boudier Crème de Cassis de Dijon IGP for the entire collection,” says Bonneté. This bottle has not changed in 150 years and brings charm and unity to the collection, making it easy for bartenders to know they are reaching for quality. This kind of tiein to 150 years of heritage ensures that Gabriel Boudier will continue to be a foundation for bartenders looking for the finest liqueurs to build cocktails with unique flavor profiles.

RECIPES

MIRROR BAR, A HIGH-CONCEPT COCKTAIL BAR INSPIRED BY HORTICULTURE, FOUND IN THE HEART OF BRATISLAVA, SLOVAKIA IN CENTRAL EUROPE, IS TOUTED AS A ONE-TOWATCH BAR FOR ITS SENSORY-RICH, ELEVATED APPROACH TO HOSPITALITY.

Photos by Adrián Chrzan

LE PRAIRE

INGREDIENTS

1 oz. Ketel One Vodka

1/2 oz. Balance White Aperitíf

1/2 oz. melon liqueur

1/2 oz. green apple liqueur

1/2 oz. Meadow Herb Supasawa*

PREPARATION

Stir ingredients with ice cubes in glassware (deformed Glass by Patrik Illo, Whisky Glass). Garnish with herbal aromatic smoke ice. Served over ice block *Meadow Herb Supasawa: Mix 500g Supasawa and 15g Tatras`s herbal blend (dried - mallow flowers, mint, thyme, alpine lichen, marshmallow) and let it macerate for 1 hour. Then, filter it and bottle it.

LUX

INGREDIENTS

1 1/2 oz. Tanqueray No.10 Gin

1/3 oz. Tio Pepe Fino Sherry

1/2 oz. passionfruit syrup

1/2 oz. fresh lime juice or Supasawa

2 oz. sparkling wine

PREPARATION

Throw with ice cubes and serve over clear ice block in a whiskey glass. Garnish with an edible flower.

ORBITAL

INGREDIENTS

1 oz. Absolut Elyx

1/5 oz. Spiced Coffee Kombucha*

4/5 oz. Peach Acid Solution**

1/2 oz. Paragon Timur Berry

1/10 oz Fernet Branca Menta

3g activated charcoal

PREPARATION

Stir over ice cubes in a Uranium Glass by Rony Plesl. Garnish with an orange zest oil. *Spiced Coffee Kombucha: Mix 200g Specialty Coffee Kombucha, 20g cinnamon, 2g cloves, 2g green cardamom, 200g orange (sliced) in a pot and let boil for 20 minutes for infuse and stabilization. Cool kombucha and filter through cheesecloth. **Peach Acid Solution: Mix 500g White

Peach Puree, 500g Filtered Water, 30g Citric Acid, 15g Tartaric Acid and stir until powders dissolve, then filter solution through cheesecloth.

MIRROR SOUTHSIDE

INGREDIENTS

1 1/2 oz. Plymouth Gin

1/2 oz. fresh lime and lemon juice

1/2 oz. simple syrup (1:1)

5 mint leaves

3 dashes Absinthe

1 1/2 oz. Champagne (to top)

PREPARATION

Shake and fine strain with cube ice in a mirror cocktail glass. Garnish with a mint leaf. Top with champagne.

MATTHEW LILLARD

RENOWNED ACTOR AND ENTREPRENEUR MATTHEW LILLARD KNOWN FOR HIS ROLES IN SCOOBY DOO, SCREAM, AND THE DESCENDANTS, AND CO-FOUNDER OF BEADLE & GRIMM’S GAMING, JOINS FORCES WITH LONGTIME FRIENDS, SCREENWRITER JUSTIN WARE AND BLUE RUN SPIRITS COFOUNDER TIM SPARAPANI, FOR HIS NEXT VENTURE—QUEST’S END WHISKEY, A SUPER-PREMIUM WHISKEY CRAFTED FOR FANTASY FANS AND GAMING ENTHUSIASTS UNDER THEIR HIGH-END SPIRITS LABEL, FIND FAMILIAR SPIRITS.

YOUR DRINK?

ALLLLL DEPENDS ON THE VIBE! Right now, I’m a tequila, soda, and lemon kinda guy. I can drink that all night and not feel rocked the next day. If I’m celebrating, I start the night with a dirty ass martini.

HOME BAR

Quest’s End Whiskey!! And lots of it.

PREPARE DRINKS AT HOME?

I do. Often. Don’t judge me.

EVER BARTEND?

No. But I was a busboy for three years in high school and then a server for two years in New York. Until I got my first film, Serial Mom. Walked in and quit, never to return. YET.

Photo by Manfred Baumann

Got French Gin?

Have it Your Way!

With or without alcohol, Yuzu inspired YuGin is an award-winning citrus-forward dry gin that makes the perfect French Blonde, while Yu No makes a lovely Virgin Gin & Tonic!

Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Rhum Agricole, Pastis, Absinthe, Aperitifs, Vermouth, and Liqueurs.

Learn more about our products at www.heavenlyspirits.com