INGREDIENTS:
2 OZ BACARDÍ SUPERIOR
1/2 OZ ST.GERMAIN
1/2 OZ PASSION FRUIT NECTAR
1/2 OZ LIME (JUICE OF ABOUT HALF A LIME) 1 OZ COCONUT WATER
LIME WHEEL AND TOASTED COCONUT FLAKES AS GARNISH
The Best Spirits Make the
Heavenly Spirits began importing award-winning [French] spirits in 2008. With a portfolio of over one hundred exceptional spirits, Heavenly represents an impressive range of familyowned distilleries from regions across France. After 16 years, their passion for authentically crafted products has defined them as a leading importer of some of the very best French spirits now available in the USA.
Best Cocktails!
For more information, visit our website, using the QR code below.
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.
20 Bartender Submission - Sarah Turbett, Nashville 22 Bartender Submission - Christopher Militello, Las Vegas
24 Ask A Bartender - Yael Stormborn
28 5 Things - Chef Howard Stilianessis
30 Brand Spotlight - El Mayor Tequila
32 Distillery Profile - Clonakilty Irish Whiskey
34 Bartender's Choice - Mozart Coconut Chocolate
38 The Business of Bartending - Anthony Caporale
40 Brand Spotlight - Drumshanbo Brazilian Pineapple
44 Brand Spotlight - Scapegrace Gin Blood Moon
48 Competition - Craft the Fun with Deep Eddy Vodka
52 Drink In History - Naked and Famous
62 In the Know - NEAT Glass
66 Spotlight Launch - Junipero Smoked Rosemary Gin
68 Spotlight Launch - Santa Teresa 1796 Arabica Coffee Cask Finish
54 Bellini Cipriani
56 High Noon Seltzers
60 Casa Azul Tequila Seltzer
18 Behind the Bourbon Bar
50 Celebrity Sips - House of the Dragon 70 Shaking & Stirring - Launches
VOLUME 17 - ISSUE 4
PUBLISHER
Jeff Greif
ASSOCIATE PUBLISHER, EDITOR AT LARGE
Thom Meintel
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITOR
Vicki Cruz
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
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Lennie Omalza
MARKETING COORDINATOR
Kate Chapman
CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR
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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
Marcel Wing, Yael Stormborn, Anthony Caporale, George Manska, Richard Fri
ART DEPARTMENT
Daniel Batlle, Angie Packer, Jackson Ryan
PHOTOGRAPHY
Cover Photo by Matthew Canals/BACARDÍ Images: Shutterstock.com
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Volume 17 - Issue 4
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My sense of smell is where it all began. When I first started behind the bar, I spent my free time smelling every bottle. This progressed to smelling anything and everything, and learning what combinations didn’t work and trying to find ones that did. Growing up the child of artists, I’ve always gravitated towards the creative, and as a painter myself, I’ve learned two very important lessons: if it isn’t necessary, ditch it, and if doesn’t work without it, then keep it. I apply these same lessons to mixing. The nuances of each flavor must come together in harmony with the smallest detail and it will make a big difference. I strive for that methodology in my cocktails and think that a really good drink should be an experience.
Sometimes with a cocktail, you know exactly how it will taste due to replication. That repetition, to me, brings a sense of accomplishment. I imagine the same satisfaction is felt by an artist who draws an image in the exact likeness of a photograph. That’s how I feel when I pour the drink and hear someone say: “Wow! It tastes just like …”
I lean towards the abstract in my painting. I prefer to paint something new that simply provides a feeling. It’s the same with mixing cocktails. The creation of something wholly new is exhilarating; a flavor combination that you’ve never tried before. These are the kind of cocktails that seem to remind people of things, with the memory literally on the tip of their tongue. This is what I find to be the difference between classic cocktails and modern mixology. You work with what you have, and right now, we have the world.
Marcel Wing
Marcel Wing has years of experience in hospitality. After receiving a bachelor’s degree in business administration, he decided to jump back into the industry to learn the craft of mixology. Since being behind the bar, he has created a bar program well recognized in upstate New York and has been featured in Chilled Magazine for his cocktails. Currently, he runs the bar program at The Shaker & Vine in Schenectady, New York.
“Ten To One’s Caribbean white rum is among my all-time-favorites for cocktails.”
“The
The brainchild of proud Trinidadian, Marc Farrell, Ten To One is a contemporary and elevated spirit, designed to challenge expectations, and reinvigorate the way people taste, experience, and talk about rum.
— LA Spirits Awards
“Ideal for both mixing or enjoying on the rocks... full of buttery molasses, cedar and vanilla”
BOTTOMS UP! COOL BOTTLES
ICONIC
WOLFIE'S WHISKY
Wolfie's Blended Scotch Whisky, co-owned by music icon Sir Rod Stewart and Duncan Frew, invite enthusiasts worldwide to join them in celebrating the timeless art of whisky-making with packaging that embodies Rod’s reputation as 'the Cockney Scotsman' and pays tribute to his Scottish heritage and cheeky chappie image. Wolfie's is distilled on the banks of Loch Lomond by an expert team with decades of whisky-making know-how and truly has Scotland at its heart. With its unique blend of rock ‘n’ roll roots, Scottish and Americana heritage, Wolfie’s is bringing something new to the Scotch whisky market.
CHEECH AND CHONG’S THE JUDGE'S WATER
A first of its kind, The Judge’s Water is a foolproof DIY kit to turn a cool glass vodka bottle into your new best friend! It’s all about great booze, good bud, and giving back. The Judge’s Water becomes any true vodka lover and stoner’s dream with the included diamond-tipped glass cutting bit and a little elbow grease. A portion of The Judge’s Water proceeds go to The Last Prisoner Project—a nonprofit organization dedicated to cannabis criminal justice reform.
THE ROLLING STONES CROSSFIRE HURRICANE RUM
Commemorating The Rolling Stones’ highly anticipated Hackney Diamonds U.S. Tour, the bottle is sleek black with a gold top. Tourinspired branding adorns the label, while the iconic Rolling Stones logo is re-imagined in graffiti style and finished in a golden colorway.
ABSOLUT WARHOL BLUE BOTTLE
WHAT DO ART, VODKA, AND ANDY WARHOL ALL HAVE IN COMMON? ONE WORD: ABSOLUT, BUT NOT JUST ANY BOTTLE.
Absolut’s latest limited-edition release is a masterpiece—literally. In collaboration with The Andy Warhol Foundation for Visual Arts, the vodka company is releasing a piece of history: the Absolut Warhol Blue Bottle, in honor of the re-discovery of a painting by one legendary American artist.
By Victoria CeCe
A tribute to the vodka brand and Warhol’s resounding 40-year partnership. Back in 1985, the first ‘Absolut Warhol’ was released—the artist’s eccentric interpretation of the Absolut Vodka bottle on canvas. This masterwork inspired many artists to channel their creativity into visual masterpieces for Absolut.
The limited-edition Absolut Warhol Blue Bottle captures the striking details of the painting with the eccentric bottle outline and profound blue brush strokes. The entire bottle is incorporated in the process inside and out, amplifying the painting through the transparent bottle glass.
Even when you open the bottle, you can still pay tribute to this partnership and Warhol’s untouchable talent. Absolut concocted Warhol’s Milk Punch, an ode to the artist’s love of sweets and cornflakes. A quick scan of the bottle’s QR code will bring you to a masterclass on making this boozy cornflakeinfused milk treat filled with nostalgia and all the vodka.
Absolut Warhol remains the most iconic until a 2020 art auction revealed something extraordinary: the Absolut ‘blue’, the missing piece of Absolut and Warhol’s original contract 40 years ago. This electric painting debuts at Stockholm’s Spritmuseum this October as the focal point of the exhibition: “Andy Warhol, Money On The Wall.”
“Warhol was a big supporter of Absolut’s mission, and now that the ‘blue’ painting has finally been rediscovered, we’re excited to honor his legacy with this new bottle and allow for consumers to have a piece of his art in their homes,” says Matt Foley, VP of Marketing, Absolut.
THE BAR
Bourbon BEHIND THE BAR
HARD TRUTH BOURBON FARMER’S RESERVE
Like Harvest Rye before it, and each of the four collector’s series whiskeys from Hard Truth and Mellencamp Whiskey, Farmer’s Reserve features a unique whiskey expression created by Hard Truth’s Master Distiller Bryan Smith with Hud Mellencamp and Levi Collison, the co-founders of Mellencamp Whiskey Co. “Farmer’s Reserve builds beautifully on our mission to produce great whiskeys in collaboration with Hard Truth and the local farmers that will produce the highest quality regional flavor profiles,” says Mellencamp. “The success of Harvest Rye has us energized for our second release and the amazing whiskey that’s coming next,” adds Collison.
EVAN WILLIAMS AMERICAN-MADE HEROES
Evan Williams is proud to honor six veterans, and the veteran-focused nonprofit organizations that they represent on both Evan Williams Kentucky Straight Bourbon and Evan Williams 1783 Small Batch. Each limited-edition bottle features a hang tag highlighting the six inspiring veterans—the 2024 Evan Williams American-Made Heroes are: Jamie Paxton, Michael Caimona, Jas Boothe, Brooke Jackson Kahn, Steven Jones, and Thomas McNamara.
JIM BEAM BLACK
A continuation of the 229-year-old Jim Beam family tradition of distilling exceptional bourbon, this refreshed expression has already won the hearts of renowned spirits experts, winning a Double Gold Medal from the 2024 San Francisco World Spirits Competition for its liquid excellence. This iconic bourbon features a richer seven-year aged liquid meticulously crafted to deliver a smooth and gratifying experience with enticing notes of caramel, vanilla, and warm oak.
RUSSELL’S RESERVE 15-YEAR-OLD
Meticulously crafted from select barrels handpicked by Bourbon Hall of Fame legend, Master Distiller Eddie Russell, Russell’s Reserve 15-Year-Old offers an exceptional sipping experience, distinctly different from past releases. With notes of intense vanilla and oak, and Russell’s Reserve signature earthiness, this bourbon is non-chill filtered and bottled at 117.2 proof, with a long-lasting finish offering hints of dark cocoa, caramel, and smooth oak.
What began as a way for Sarah Turbett to make a quick buck while in college, bartending became part of who she is. She fell in love with being behind the bar and working in a fast-paced environment where she met people from all walks of life. Currently, Sarah bartends at two vastly different venues, a highvolume honky-tonk bar in downtown Nashville and a small craft cocktail neighborhood bar on the east side of town. Sarah feels fortunate to have a go-to group of bartender friends and industry mentors on her side, and she views Nashville as a community with camaraderie where everyone is there to lift each other up and share their knowledge of the craft.
For Sarah, classic cocktails are a great starting point for exploring creativity with a drink. “Take a recipe you love and play around with it. Most importantly, have fun, and don’t take yourself too seriously!” When creating cocktails, Sarah says it can be fun and chaotic. “I get excited and inspired by individual flavors, so if I need to develop something new, I often start tasting everything edible around me. There’s nothing like trying a new flavor for the first time and having a spirit come to mind immediately. After the initial inspiration sparks, the process of determining how to best utilize the ingredients is usually more intentional. I like to draw cocktail pictures and write down flavor paring ideas. From there, I play around with ingredient balance and, of course, taste test everything.”
Sarah finds vinegar to be her preferred ingredient due to its versatility. While she mainly uses it to make shrubs, she notes that even a small amount of vinegar can enhance the flavor profile of a cocktail by introducing a subtle salty or acidic note. Regarding the future of cocktail culture, Sarah concurs that there will be a trend toward the popularity of low and noABV cocktails.
Sarah Turbett
Wilburn Street Tavern and Ole Red
Nashville
GREENHOUSE COLLECTION
INGREDIENTS
1 ½ oz. Uncle Val’s botanical gin
1 oz. green juice shrub
¼ oz. Amaro Marseille
¼ oz. fresh lemon juice
Top with soda water
PREPARATION
Combine all ingredients minus the soda water, shake for about ten seconds, strain over fresh ice and top with soda water, fresh garden herbs of choice and a cucumber spear.
Join us this September for Paloma Month, Tequila Tromba’s annual celebration dedicated to honoring "The Paloma'' cocktail while raising funds for important causes.
In partnership with the Agave Rewilding Project (ARP), we’ll plant wild endangered agave on Tromba land for every drink sold.
THE LOCALS BARTENDER SUBMISSION
Growing up in a household where his grandfather was a chef and his mother was a bartender, Christopher partook in dinner parties often. When he moved out on his own, he discovered that he’d often have friends over and loved hosting and providing good food and drinks to them. He feels the same about bartending, as he can put on a show for guests and ensure they have a good time.
Christopher has bartended at the selfbuilt Monzu Italian Oven and Bar in Las Vegas for the last five years. “When we opened, chef told me whatever I do with the bar, keep it as Italian as possible.” Christopher honed his craft and built the largest Amaro list in Sin City, along with a fun spritz list and creative variations on the Negroni, paired with food that he says will transport you to Italy with the first bite.
When creating craft cocktails, Christopher is often inspired by flavors first and builds upon what pairs well with them. Lately, his focus has been on coffee cocktails. He enjoys being challenged with a strong flavor and mixing it up so everyone can find something to love about it.
When asked about what advice he can offer novice and at home bartenders, he suggested keeping it simple, as some of his most popular cocktails are also the least pretentious. “As cool as it is to make some infused spirit and a creative syrup with some funky bitters that’s completely balanced, that’s extremely hard to master. Just get the basics down first, because a classic cocktail is perfect if you get the basics down. Also, don’t cut any corners. I’m a big supporter of using fresh juice as opposed to buying something. It really does make a difference.”
Christopher believes the craft cocktail scene will be around for a long time, and he has found that guests enjoy the love and care that goes into the creation of said cocktails.
Christopher Militello
Monzu Italian Oven and Bar
Las Vegas
NAOMI SOUR
INGREDIENTS
1 ½ oz. Bourbon Whiskey
¾ oz. Cynar
¾ oz. lemon juice
¾ oz. simple syrup
¾ oz. egg whites
Mint sprig (for garnish)
PREPARATION
Combine all ingredients into a shaker. Dry shake hard, then add ice and wet shake. Pour into a rocks glass or a cool Cynar cup over ice and garnish with a mint sprig.
How to Make an Impactful Cocktail
By Megan Rider | Photos by @SpencerStarnes
Yael Stormborn is a fierce talent shaping today’s cocktail culture with her innovative libations. Embarking on her journey in NYC’s East Village and starting as a barback, Yael seizes every opportunity to learn. Her relentless drive and eagerness to master the craft led her to work alongside industry giants like Alex Day, Audrey Saunders, and Giuseppe Gonzalez. Her accolades include winning the national Speed Rack Championship and earning the title of “Fastest Hands in the West.” She’s also been recognized in Zagat’s prestigious “30 Under 30” list, showcasing her ascent from barback to nationally acclaimed mixologist, mirroring the evolution of modern culinary and cocktail scenes.
Outside of traditional hospitality, Yael serves as the VP of Beverage and Operations for globally recognized events such as Mayan Warriors, Boiler Room, and STRANGER THAN. This extensive experience in the event industry has fueled her desire to make a global impact through beverage programming.
Yael aims to influence people across state and country lines by bringing innovative drinks to festivals, events, and the product development sphere with Strange Water. “I would love to make a global impact. As a beverage programmer for corporate international entities, the idea of affecting people across state and even country lines with liquid to lips is immensely stimulating to me,” says Yael. We ask Yael for some tactics bartenders can use in becoming an award-winning cocktail creator.
THE LOCALS ASK A BARTENDER
You’ve worked with industry giants. How have these experiences influenced your approach to cocktail creation?
I feel like such a sponge as it pertains to knowledge and experience. Every industry giant and non-industry giant I have faced has taught me unforgettable tactics that I am blessed to put into action to this day. Audrey taught me how to drive drinks over a cliff that I still use to this day. I think that style of mentality, when in creation or development mode, of not giving up when you think something is solid, but rather continuing to push until it is stellar, is vital.
Your innovative libations are gaining quite a reputation. What inspires you when creating a new cocktail?
I derive a lot of inspiration from surrealist references. I really love turning things, flavors, and experiences on their heads. With that being said, I can’t sit through a movie for the life of me, so a lot of this process for me is flavor and sound based. I could literally do an entire other interview with you about this, but I’ll save this for next time.
You’ve been experimenting with sparkling coconut water in your recent cocktail creations. What drew you to this ingredient, and how has it influenced your latest recipes?
I am an absolute sucker for anything sparkling. To us (Tal Ohana), it was important to be able to provide a hydration worthy beverage that also packed immense flavor. I had messed around with attempting to carbonate coconut water for years and the yield was always a bummer. The idea and influence for the sparkling SKU (STRANGE WATER) was very much based on hydration, but also on impacting the flavor and dilution of a drink in a much more magnificent way.
Can you walk us through the process of creating one of your recent cocktails, like the Guava Coconut Paloma or the Smokeshow?
Cocktail creation for me is a fascinating and honestly just fun process. I typically start by considering who the clientele is and go from there. Traditionally, I am very much inspired by restraint and lack of creative control to find a unique serve. For the Guava Coconut Paloma and Smokeshow however, I was going for maximum approachability, because to be quite honest, why not?
Things with Chef Howard Stilianessis
Chef Howard Stilianessis was born into the restaurant industry and grew up immersed in the family business. After graduating from the New York Restaurant School in Manhattan, he gained experience working in various locations across the country. Eventually, settling in Las Vegas, where he worked in the food and beverage sector of prestigious venues such as the Venetian Resorts and MGM Aria City Center. Later, he returned to New Jersey, where he operated his own restaurant in Passaic County, to currently managing B Prime Steakhouse at Borgata Hotel Casino & Spa.
1.
Chef Howard and B Prime.
At B Prime, guests can expect a modern twist on the classic steakhouse experience. “We offer a younger, brighter version of the traditional, often formal steakhouse. Our atmosphere is fun, lively, and contemporary, with a focus on quality. We aim to provide a relaxed yet upscale dining experience, where the emphasis is on enjoying great food in a vibrant setting.
2.
Chef Howard’s inspired menu.
“Our inspiration stems from a deep understanding of where our food comes from and how it is grown. It's not just about buying meat, fish, or poultry; it's about knowing their origins, how they were raised, and their diets. We believe in serving food that is clean and responsibly sourced. This knowledge and respect for the life cycle of the ingredients inspire our dishes.”
Chef Howard’s beverage program.
“Our cocktail menu is inspired by seasonality. We believe that great cocktails should reflect the flavors and ingredients of the current season, offering a refreshing and timely complement to our dishes.”
3. 4. 5.
Favorite ingredients.
“Our ingredient list is extensive, as each dish has its unique components. While we use basic items like garlic, shallots, onions, and citrus regularly, our menu features a vast array of ingredients tailored to each dish. This variety ensures that no two dishes are alike, and every item on our menu is thoughtfully crafted.”
Next for Chef Howard.
We are excited to announce that we are now serving certified Kobe beef, making us the only restaurant in New Jersey to offer true Kobe beef. We have received certification from the Kobe Beef Marketing and Distribution Promotion Association of Japan, allowing us to provide our guests with this exclusive, premiumquality beef.
One Family’s Legacy
EL MAYOR TEQUILA STRIKES THE BALANCE BETWEEN TRADITION AND INNOVATION
By Victoria CeCe
WITH ALL THE NEW TRENDS OUT THERE, FINDING A SPIRIT THAT GETS STRAIGHT TO THE POINT IS CHALLENGING.
But El Mayor does. This tequila brand was born with one notion—to create a tequila so pure and good that you want to sip it all night long.
“When my father was developing El Mayor, he wanted to create a line of tequilas that you could sip on, from Blanco to Reposado, Añejo, Extra Añejo, and now Cristalino,” says Grace Gonzalez, Master Distiller of El Mayor Tequila.
Gonzalez’s father had a particular vision reflecting a precious relationship, one built on tequila-making.
El Mayor means ‘the eldest, ’ and the name was chosen in honor of my father’s mentor: his grandfather. He taught my father how to grow agave and the art of making high-quality tequila.”
— GRACE GONZALEZ, MASTER DISTILLER OF EL MAYOR TEQUILA
Carrying on the family legacy is no easy feat, especially one built on challenging the status quo. Gonzalez’s father was fed up with the fact that tequila’s intrinsic excellence was still in the dark. “El Mayor tequila was extremely important for my father, as he wanted to show the world how exquisite tequila was. He wanted to prove that you could sip tequila just as you would with other fine spirits.”
As we know well, there are great tequilas, and some not-so-great tequilas out there. This goes for every spirit. So, how do Gonzalez and the El Mayor team continue making top-quality tequila, fulfilling the family’s legacy?
Just as Mother Nature calls for, they go back to the basics.
“We produce tequila the traditional way,” says Grace. It’s that simple—no sneaky additives or skipping the steps. The result is an elegant lineup of expressions that make for a very excellent way to finish the evening or to upgrade your cocktails.
Gonzalez works diligently as a Master Distiller to preserve the agave’s naturally alluring flavor profile so that it's a versatile spirit. “Although elegant and smooth for sipping, El Mayor is also a fantastic spirit for the cocktail scene. It’s bold enough that all the beautiful agave notes can be perceived in a cocktail,” shares Grace.
Tips from this Master Distiller on incorporating El Mayor tequila into your cocktail wizardry? Gonzalez urges bartenders to get creative and think outside the box. While she loves a tequila Negroni, you can go many ways with El Mayor's exquisite expressions. “Innovation and tradition have been key for El Mayor, sometimes we’ll find it expressed in smoked cocktails or served neat with a chaser of champagne, another way to enjoy El Mayor that I love.”
Striving Greatness for
By Megan Rider
CLONAKILTY INTRODUCES SINGLE POT STILL IRISH WHISKEY
Clonakilty Distillery, founded in 2016, is a family-run, award-winning establishment in Clonakilty, County Cork, Ireland. The Scully family, who have farmed this coastal land for nine generations, believed that Irish whiskey could be enhanced by their unique environment. With a maverick spirit, they turned this belief into reality by building a craft distillery and cultivating their own barley on the Atlantic Ocean's edge. The salty air and soft rain of this coastal region give each grain a distinct character. The distillery manages its entire supply chain—from cultivation to bottling—ensuring the highest quality. Clonakilty is dedicated to sustainability, striving to produce the best Irish whiskey with minimal environmental impact.
Clonakilty’s new Single Pot Still Irish Whiskey is the first to be fully distilled and matured by the distillery. This expression epitomizes the quintessential style of Irish whiskey, made from barley grown on the Scully family farm and triple distilled in copper pot stills. The unique coastal conditions of Southwest Ireland add complexity to the soil, which is directly reflected in the whiskey. After a fermentation process lasting over 100 hours, the whiskey matures in ex-Bourbon, Amontillado sherry, and Oloroso sherry casks at the distillery’s Atlantic Ocean warehouse. The coastal air imparts a distinct maritime flavor profile, and the whiskey is gently cut to bottling strength
over two weeks, achieving a beautiful blend of flavors. On the nose, there is vanilla with hints of demerara sugar, citrus peel, and kiwi, leading to vanilla, caramelized pear, and apple with gentle wood spice, dark chocolate, and orange on the palate. The finish is marked by sea salt and caramel.
The inspiration for Clonakilty’s Single Pot Still Irish Whiskey is deeply rooted in the distillery’s heritage. Since its inception, Clonakilty aimed to create this significant and all-encompassing whiskey. Using unmalted barley grown on their family farm or sourced from local farmers, Clonakilty pays homage to their land and heritage. The Single Pot Still whiskey showcases the fruits of their land and entrepreneurial spirit, making it a whiskey like no other.
Clonakilty plans to introduce Galley Head Irish Whiskey to the United States market in late 2024. Named after the Galley Head Lighthouse, this entry-level whiskey will blend Clonakilty’s Pot Still Whiskey with grain whiskey.
Additionally, the distillery is working on a heritage barley whiskey project using the ancient Goldthorpe Barley variety. This labor-intensive project reflects Clonakilty’s commitment to quality over quantity. The heritage barley whiskey will be released annually once mature, sharing the fascinating story of this unique grain with the world.
A Work of Art
By Michael Tulipan
The streets of Salzburg, Austria, brim with history and music. The city most famously was the birthplace of renowned composer Wolfgang Amadeus Mozart and the setting for The Sound of Music, but it is also well known for its chocolate making. To honor both Salzburg’s artistic legacy and its legendary confections, Mozart Chocolate Liqueur offers a line of finely crafted products including a new expression perfect for summer cocktails.
MOZART CHOCOLATE LIQUEUR LAUNCHES COCONUT
An Adventure of Taste Awaits
New Brazilian Pineapple with Oriental Botanicals
THE LOCALS BARTENDER'S CHOICE
For over 65 years, the Mozart Distillery has crafted high-quality spirits in Salzburg, but in 1979, the company began specializing in chocolate liqueurs.
“The idea behind the first Mozart Chocolate Liqueur was to create a liquid chocolate praline similar to the popular Mozart chocolates confectionery from Salzburg, Austria,” says Carina Planeta, Senior Brand Manager.
The unique Mozart liqueurs use natural ingredients to make its chocolate. It all starts with a base blend of cocoa from West Africa, while sugar beets bring sweetness to the intense cocoa, and bourbon vanilla from Madagascar rounds out the recipe. Depending on the liqueur, additional ingredients include cream blended with cocoa butter from The Netherlands, caramel, or Belgian dark chocolate.
“We wanted to create something so special to incorporate the spirit of Mozart: a playfully light and sensual masterpiece, something different to all other products on the market, a symphony of typical chocolate ingredients, in absolute perfection,” Carina says.
Today, all the liqueurs continue to be produced in the same Salzburg distillery and come in a variety of chocolate flavors, including milk, white, and dark chocolate. In addition to its core offerings, Mozart also nods to the seasons with flavors like strawberry, coffee, and pumpkin spice.
For bartenders, the rule of thumb is that if it works with chocolate, it will work with Mozart liqueurs. Take the Old Fashioned for a spin with Mozart chocolate liqueur or just add it to coffee as the finishing touch to a meal. Looking for a fun take on an Espresso Martini? The new Mozart Coffee Chocolate brings a rich decadence to a drink currently booming in popularity.
The just-launched Mozart Coconut Chocolate celebrates the tropics with a fun flavor reminiscent of fresh coconut. The liqueur, which is lactose-free and gluten free, is creamy with a nutty, mild taste sure to transport your guests to the tropics with each sip.
Carina says the new Mozart Coconut Chocolate adds another light liqueur to the collection alongside White Chocolate and “captures the vibe of summer with its flavor.” Use it to take your Piña Colada or Paloma game to the next level.
Though steeped in history, Mozart Chocolate Liqueur continues to honor not only the craftsmanship of its namesake composer, but also the creativity and boundary pushing nature of his art. Explore the collection that bears his name and add a taste of his legacy to your drinks today.
THE LOCALS THE BUSINESS OF BARTENDING
Costing Out Drinks
By Anthony Caporale
In our last column, we covered how to implement a Standardized Recipe Program by putting all your drink recipes in a consistent, easy-to-follow format. Here’s the one I use:
[DRINK NAME]
-In a mixing [tin/glass] half-filled with ice, add:
X oz. [SPIRIT BRAND 1]
X oz. [SPIRIT BRAND 2]
X oz. [LIQUEUR BRAND 1]
X oz. [LIQUEUR BRAND 2]
X oz. [MIXER 1]
X oz. [MIXER 2]
-[Shake until the tin is frosted/Stir for 30 seconds].
-Strain into a [GLASSWARE.] [, add:]
X oz. [FLOAT BRAND] X dashes [BITTERS BRAND]
-Garnish with [COMPLETE GARNISHING INSTRUCTIONS WITH BRAND].
-Serve on a cocktail napkin [with a straw/cocktail stirrer].
Tip: List ingredients from most to least alcoholic and from greatest to least quantity.
Now let’s look at why having standard recipes is so important to being profitable. In restaurant management classes, we teach a formula to calculate profit that probably looks obvious to you, but it’s useful to see in writing:
Profit = Price – Cost
I’ll always use Price to mean Menu Price, or what the guest pays for the drink. I’ll use Cost to mean Product Cost (sometimes called COGS, or Cost of Goods Sold), or what you pay for the drink ingredients (note that this doesn't include your labor costs or any of your other operating expenses; we'll see how to account for those in an upcoming article). You can see that to calculate your profit, you first need to know your Price and Cost. Price is easy: read your menu. Cost is tougher, and many bars simply guess if they bother to think about it at all. But you must ask yourself, do you really want to play guessing games with your profits?
Standardized Drink Recipes are the key to knowing your COGS. If you know exactly how much of every ingredient you use, you can easily calculate the Product Cost for each drink. Let’s look at that Martini recipe from last time to see how:
HOUSE MARTINI
-In a mixing tin half-filled with ice, add: 2 oz. Highclere Castle Gin ½ oz. Martini & Rossi Extra Dry Vermouth
-Shake until the tin is frosted.
-Strain into a Martini glass.
-Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass.
-Serve on a cocktail napkin.
You can find the cost of each ingredient on your vendor invoices, but to be useful in a Standardized Recipe the package cost (usually a bottle) needs to be converted to a unit cost (usually ounces) like this:
Unit Cost = Package Cost / Number of Units in Package
For Highclere Castle Gin:
Package Cost (Per Bottle) = $30
Number of Units in Package (Ounces) = 25.4 oz.
Unit Cost (Per Ounce) = $30 / 25.4 oz. = $1.18
If I do that for all our ingredients and then multiply the unit costs by the amounts used in the recipe, we get:
2 oz. Highclere Castle Gin = 2 oz. x $1.57/oz. = $2.36
½ oz. Martini & Rossi Extra Dry Vermouth = 0.5 oz. x $0.39/oz. = $0.20
Ingredients Subtotal = $2.56
But the liquids aren’t the only things you’re serving in the drink:
2 Royal Ann Pitted Manzanilla Cocktail Olives = 2 olives x $0.08/ olive = $0.16
Cocktail pick = $0.03
Cocktail napkin = $0.01
Q-Factor Subtotal = $0.20
Those last three items are called Q-factor items, and if they cost you money, they need to be included (you can see in the above example they make up over 7% of the total cost). We now know that our product cost (or COGs) for a House Martini is:
$2.56 Ingredients + $0.20 Q-Factor = $2.76 Product Cost
To be sure this is accurate, it’s important to use the actual costs you’re paying on your invoices, and to keep those costs updated as they change.
Our next step is to set a Menu Price that makes sure the drink meets our profit goals. That’s what we’ll be covering in our next article, so stay tuned!
Visit chilledmagazine.com to download Anthony's Standardized Drink Recipe Template!
Anthony Caporale is the Director of Spirits Education at New York's top-ranked Institute of Culinary Education and consults for some of the largest beverage companies in the world. He also created "The Imbible" series of long-running musicals about the history of cocktails and spirits. anthonycaporale.com.
Curiosity Rewarded
“In a world of apples, be a pineapple.” Good advice if you’re PJ Rigney, revolutionary creator of Drumshanbo Gunpowder Irish Gin. The now-iconic brand has been disrupting the ultra-premium gin category with its stunning packaging and equally stunning flavor profiles. And with the exciting new launch of its latest flavor, Brazilian Pineapple, PJ’s slowing down for no one.
A long-time veteran of the spirits business, PJ founded The Shed Distillery in the village of Drumshanbo in western Ireland in 2014. He’s an explorer and innovator at heart and was the first to open a distillery in the
DRUMSHANBO GUNPOWDER IRISH GIN LAUNCHES BRAZILIAN PINEAPPLE
area in more than 100 years. What followed — an extraordinary fusion of global botanicals masterfully distilled on site — signaled the beginning of an Irish spirits revolution.
“All the innovative recipes created at The Shed Distillery are the result of the many journeys PJ has taken over the years,” says Laura Birnbaum, who manages the brand for Palm Bay International. “In his 35-plus years in the drinks world, he’s visited places from China to Morocco, Germany to India, and beyond before returning home to Drumshanbo.”
This latest, juicy twist was inspired by Rigney’s recent journey through Brazil, where he came across pineapples the locals call the “abacaxi” — the fruits were uniquely balanced between sweet and tangy and he knew they’d give a refreshingly tropical twist to the original recipe.
Beyond pineapples, the methodical wizardry behind PJ’s creations has led to a slew of fascinating creations, including two other Drumshanbo Gunpowder Irish Gins, Sardinian Citrus and California Orange, as well as Drumshanbo Single Pot Still Irish Whiskey and Drumshanbo Sausage Tree Pure Irish Vodka.
We’ll admit that a mashup of Brazilian and Irish cultures wasn’t exactly on our radars until now, but it’s a delightful partnership that gives this already curiously delicious gin a sunny new edge. And dammit, does it make a delightful summer cocktail — in fact, versatility behind the bar is a hallmark of the entire Drumshanbo spirit collection.
“
There is a tremendous versatility with Drumshanbo Gunpowder Irish Gin that gives a great amount of freedom to a bartender to create something that suits all palates.”
— LAURA BIRNBAUM, BRAND MANAGER, PALM BAY INTERNATIONAL
“Drumshanbo Gunpowder Gin is pure summer sunshine in a bottle and is perfect for creating twists on classics — we’re loving Pineapple Negronis at the moment!”
We can’t turn down sunshine in a bottle, or a great Negroni. Can you?
“In a world of apples, be a pineapple.”
AN INCOMPARABLE PERSONALITY
SCAPEGRACE GIN LAUNCHES BLOOD MOON
By Victoria CeCe
Say hello to the gin taking London Dry down under.
Scapegrace Distillery is on a mission—to make spirits as pure as New Zealand rain and concoct gins with incomparable personality. Its awardwinning gins are just that—with locally sourced botanicals that take us on an aromatic journey of this mystical island nation.
And its Blood Moon gin is the brightest example yet.
A celebration of celestial magic, Blood Moon brings an unexpected botanical to the table— New Zealand blood orange. “During our R&D process, we delve deep into the ingredients, exploring their unique qualities, cultural significance, and history. Citrus is integral to our brand, so featuring Blood Orange in a new release aligns perfectly with our DNA,” says Mark Neal, cofounder of Scapegrace Distilling Company.
This gin’s bright energy is no coincidence. It is an ode to a dear friend of Mother Earth and its farmers—the moon.
“Our approach inspired Blood Moon, highlighting both the Blood Orange and the celestial event of the Blood Moon, which coincided with our product launch in late 2022,” adds Neal.
Together with its galactic nature, Blood Moon is as a one-of-a-kind gin with its alluring flavor profile, which also alludes to New Zealand’s breadbasket of botanicals. “We incorporate local raspberries and Makrut lime leaf, distilled precisely to enhance the profile and showcase the Blood Orange.”
Gracias
THE LOCALS BRAND SPOTLIGHT
Yet, it’s not just the local zest that gives this gin its character. Scapegrace’s Distillery was built with intention—to create the largest nature-focused distillery project in New Zealand that produces spirits not only pure, but also particular. Its distillation approach marries the traditional with an extraordinary curiosity, birthing spirits out of careful yet creative experimentation.
Blood Moon is one of those spirit babies. Its energetic aromatic profile comes from unconventional distillation techniques. “The combination of hybrid and pot distillation creates a complex gin with a traditionally dry style, packed with vibrant citrus, bitterness, and bright juiciness, setting it apart from other gins on the market,” explains Neal.
Blood Moon’s bar appeal isn’t random—developing ingenious gins is in Scapegrace’s nature. They are also behind the world’s first naturally black gin, which turns into an evocative, purple-tinted potion when combined with tonic—reminding us that spirits are about the total experience, not just on the palate but also before our eyes. This approach channels into their other spirits line, which includes grain-to-glass single malt whisky, vodka, and even vermouth.
With its 2026 carbon-neutral target, Scapegrace’s future-centric spirits leave us in awe and already in the future, which is no doubt down under.
For more information, visit scapegracedistillery.com and follow on social media @scapegrace.
TARROCO SPRITZ
INGREDIENTS
1 oz. Scapegrace Blood Moon
¾ oz. Campari
¼ oz. Dry Vermouth
PREPARATION
Combine ingredients.
Top with tonic or soda.
A CAN IS BORN
Introducing WÓDKA Soda with a Hint of Lime
Craft the Fun
The Deep Eddy Vodka Craft the Fun Cocktail Challenge is underway with semifinalists chosen to compete for a spot in the finals. This competition is not just about showcasing the art of the cocktail, but it’s also about embracing your inner spirit of playfulness. Deep Eddy Vodka encourages combining quality craftsmanship with enjoyment, emphasizing that no amount of technique will make a cocktail delicious without a sense of fun. Cocktails should highlight the brand while also being equal parts delicious, innovative, and fun.
To qualify for the semi-finals, Deep Eddy Vodka invited bartenders to create and submit an original cocktail recipe featuring either Deep Eddy Original, Lemon, Lime, or Ruby Red Grapefruit Vodka. Thirty semifinalists compete at one of the five regional competition locations. In addition to recreating their submitted cocktail at the regional competition, semifinalists will be asked to create a cocktail inspired by Deep Eddy’s partnership with The Tutu Project using Deep Eddy Ruby Red Grapefruit Vodka in their cocktail. Started in 2003, this non-profit aims to raise awareness and support those affected by breast cancer by aiding in the form of financial support, guiding resources, or creative ways to cheer someone up - hence the pink tutu and smiles that follow.
The regional competitions were held in Dallas, TX, Atlanta, GA, Chicago, IL, Boston, MA, and San Diego, CA.
A total of five bartenders, one from each of the regional competitions, will be chosen to compete as finalists in Austin, TX, and receive $1,000 each as a prize. Regional runners-up will receive $500 and regional competitors who placed 3rd-6th will receive $100. Additionally, the five regional winners will receive an allexpense paid trip to Austin, TX September 15th18th for a chance to become the 2024 Craft the Fun Cocktail Challenge Winner.
The trip will include a unique Austin-experience, brand education, interaction with national judges, the final competition, and a celebratory dinner.
One Grand Prize Winner will receive $5,000 and the opportunity to be featured on the Deep Eddy Vodka website, social media, and an advertisement in Chilled Magazine announcing the winning 2024 Craft the Fun cocktail.
DEEP EDDY VODKA HOSTS ANNUAL CRAFT THE FUN COCKTAIL CHALLENGE REGIONAL COMPETITIONS
MIX IT UP CELEBRITY SIPS
HOUSE OF THE DRAGON IS AN AMERICAN FANTASY DRAMA TELEVISION SERIES GEORGE R. R. MARTIN AND RYAN CONDAL CREATED FOR HBO. A PREQUEL TO GAME OF THRONES, THE SERIES BEGINS ABOUT 100 YEARS AFTER THE SEVEN KINGDOMS ARE UNITED BY THE TARGARYEN CONQUEST, ABOUT 200 YEARS BEFORE THE EVENTS OF GAME OF THRONES, AND 172 YEARS BEFORE THE BIRTH OF DAENERYS TARGARYEN. WE LOVE DRAGONS AND DRINKS!
STEVE TOUSSAINT
Steve is Lord Corlys Velaryon, the Lord of Driftmark and head of House Velaryon, one of the wealthiest and most powerful families in the Seven Kingdoms. When asked about his favorite drink, “Oh, this is so basic. I like a vodka and tonic, and that’s it,” says Steve. Basic, but always refreshing!
EMMA D’ARCY
HARRY COLLET
Harry plays Prince Jacaerys "Jace" Velaryon, the firstborn son of Princess Rhaenyra Targaryen and Ser Laenor Velaryon. In an interview, Harry says his favorite drink is a classic: Long Island Iced Tea—extra strong.
Emma portrays Princess and Queen Rhaenyra Targaryen: King Viserys Targaryen's daughter and heir apparent, the firstborn and only surviving child of Viserys and his first wife, Queen Aemma Arryn. In a viral clip with her co-star Olivia, the two are interviewing each other. In response to Olivia asking what her favorite drink is, Emma says, “A Negroni, Sbagliato, with Prosecco in it.” Emma replies, “Ooh, stunning!”
EWAN MITCHELL
Ewan plays Prince Aemond Targaryen, the third child and second son of King Viserys Targaryen and Queen Alicent Hightower. Ewan doesn’t drink much, but he does drink black coffee with a ton of sugar.
Olivia is Queen and Dowager Queen Alicent Hightower: Princess Rhaenyra Targaryen's childhood companion and best friend, and later the second wife and queen consort of King Viserys Targaryen. In the same clip with Emma, Olivia says she loves gin Martinis
Matt plays Prince Daemon Targaryen, brother of King Viserys Targaryen and uncle and husband of Princess Rhaenyra Targaryen. Matt told the Today Show that his drink of choice is Guinness.
ADVANCED MIXOLOGY DRINK IN HISTORY
Famous & Naked
A COCKTAIL GONE VIRAL BEFORE IT’S OFFICIALLY LAUNCHED
By Lanee Lee
Naked & Famous
INGREDIENTS
¾ oz. mezcal
¾ oz. Aperol
¾ oz. yellow Chartreuse
¾ oz. freshly squeezed lime juice
PREPARATION
Add ingredients into shaker with ice and shake until well chilled.
Strain into a chilled coupe glass.
THE NAKED & FAMOUS COCKTAIL, a modern classic in the world of mixology, was created by Joaquín Simó in 2011. “It’s a bastard love child of the Paper Plane and the Last Word,” explains Naked & Famous inventor Joaquín Simó. A prominent bartender known for his innovative approach and co-founder of the now shuttered Pouring Ribbons bar, Simó crafted this drink at the renowned New York City bar, Death & Company. In fact, he was part of the opening crew of the legendary watering hole on New Year’s Eve in 2006. A few years later, Death & Company was named "Best American Cocktail Bar" at the 2010 Spirited Awards and now Death & Company has spread, much like the original cocktails the bar creates, to locations in L.A., Denver, and Washington D.C.
World Domination
An early trendsetter of mezcal-based cocktails, the Naked & Famous—a mix of mezcal, Aperol, yellow Chartreuse, and fresh lime juice served up—quickly gained popularity for its unique combination of flavors and fiery orange hue. During the early 2000s, mezcal was just beginning its ascent to stardom. And the drink only helped to spread the fame of tequila’s smoky spirit. Even before it officially launched on Death & Company’s menu, the cocktail had gone viral. Simó used to make it for industry friends who would drop by, and it debuted first on menus at Portland’s Teardrop and Candelaria in Paris. (Huzzah to enduring bars and restaurants: both are still open today.)
“I get a text or photo of the Naked & Famous from friends or colleagues from around the world almost every week,” says Simó, currently the ambassador of Suntory’s On the Rocks bottled cocktails. “Surreal moment for me recently, I just got back from Tokyo, where I spotted it on the menu at the Intercontinental hotel.”
The Cocktail with 100+ Ingredients
The drink’s enduring popularity is testament to Simó’s creativity and skill. What he pulled off was Herculean, in fact. Think about it: When you consider the plethora of botanicals in Chartreuse and Aperol alone, there are roughly 150 different flavors to contend with. However, the cocktail harmonizes the cacophony of notes. The smokiness of the mezcal blends seamlessly with the bittersweetness of Aperol, the herbal complexity of yellow Chartreuse, and the refreshing tartness of lime juice.
What’s in a Name?
Was it inspired by the denim company? Maybe the New Zealand indie electronic band? Or just a wild post-shift brainstorming session? None of the above. The drink was named after a line in a song by rapper Tricky from the 1996 Pre-Millennium album: Everybody wants to be naked and famous. “I played that song on loop back then,” says Simó.
Perfecting the Naked & Famous
So, how do you master a Naked & Famous like the master himself? “Don’t ever use yesterday’s lime juice,” explains the modern-day Jerry Thomas. “Don’t cheap out on the mezcal, either.” He originally used Del Maguey Chichicapa because it was big and funky. But if that’s not handy, use a higher proof mezcal, one on the assertive side, aggressively smokey; something that has a lot of weight to it, according to the barkeep. However, don’t bother substituting yellow Chartreuse with green. “Green is too loud,” says Simó. “Like being in a crowded restaurant and everyone’s shouting.”
In essence, the Naked & Famous cocktail is a celebration of creativity and innovation in mixology, a drink that encapsulates the spirit of modern cocktail-making while honoring the rich traditions of its ingredients.
Mixology Magic
THE CIPRIANI FAMILY HINTS, ‘THE SIMPLER, THE BETTER’ WHEN IT COMES TO THE BELLINI
There aren’t many beverage families in the world that carry a legacy like Cipriani—with its slew of restaurants, hotels, bars, and more—a true encompassment of Italian craftsmanship and hospitality.
And, above all, the Bellini, which they invented, by the way.
“The Cipriani Bellini is an evergreen classic and became known as a symbol of freedom, Italian art, and hospitality,” says Tommaso Casara, CEO of Cipriani Drinks.
Truly, what is the world without the Bellini? One of the best brunch drinks that can easily snatch the spotlight away from the Mimosa, the Bellini stands as a one-of-a-kind cocktail that is so good because it’s so simple.
It’s no coincidence Italy is known for making the best things out of a few ingredients, a few quality ingredients, that is. Cipriani’s coro motto ‘luxury in simplicity’ is just that and has been since the family concocted the first Bellini in 1948 at Harry’s Bar in Venice, Giuseppe Cipriani Sr.’s ode to the end of wartime and a finally free Italy.
“Peaches are in abundance throughout Italy from June through September, and Giuseppe was particularly partial to the white peaches as they are so aromatic. He kept wondering whether there was a way to transform this magical fragrance into a drink he could offer at Harry’s Bar,” says Casara.
By Victoria CeCe
Cipriani Sr.’s curiosity led to magic in drink form, one that stole the hearts of many and became the perfect accessory to relaxing by the illustrious Venetian canals in post-war Italy, blossoming with opportunity and positivity.
“The recipe hasn’t changed since 1948. And there’s a sneaky simplicity to the Bellini, which makes it very easy to get wrong,” adds Casara.
“Striking that perfect balance of the two pure and genuine ingredients took Cipriani Sr. a lot of trial and error in its creation. We take it very seriously. Our Original Bellini includes one part of pureed Mediterranean white peaches (quite gentle and delicate) and three parts of the lively effervescence of our Cipriani Prosecco, dry, fresh, and clean.”
Since its invention, the Bellini has traveled far and wide, appearing on menus of bars and restaurants of all levels. But not everyone has access to the ripest white Italian peaches.
So, how do you keep the Bellini authentic behind your bar? Casara shared some secret tips.
“Never use yellow peaches—only use white peaches. Second, do not puree the peaches by machine. Use a food mill or meat grinder to make the pulp before straining it through a fine sieve. If the peach puree is very tart, sweeten it with just a little sugar syrup. Then, refrigerate the puree until it’s very cold.”
Or, you can have Cipriani do it for you. Their new ready-to-serve Cipriani Bellini will soon be landing in all 50 States through its latest partnership with Palm Bay International. “Our Bellini is perfect harmony between fruity and dry taste, intensity, and freshness,” says Casara.
With Cipriani doing the work for us, our ticket to sip the original Bellini is now less than a plane ride away. Our only job? To chill, those glasses that is—Cipriani’s orders!
JUST GOOD, NO GAMES
HIGH NOON SELTZERS ARE QUALITY AND CONVENIENCE IN A CAN
The ready-to-drink segment has become a category of can-dos. Any and every drink imaginable is canned for convenience these days. With options comes an uptick in competition, making more important the quality of products available. As one of the originals, High Noon, has become the #1 premium hard seltzer brand, and easily fits into any plans, not only because of its easy slim can but also because of the quality drink inside.
By Victoria CeCe
The quality of our liquid is extremely important. Our hard seltzers are made with real vodka or tequila, real juice, and no added sugar. We know consumers are looking for premium, portable drink options.
— BRITT WEST, EXECUTIVE VICE PRESIDENT AND GENERAL MANAGER OF SPIRITS AT GALLO ” “
This quality liquid gets you on the first sip. High Noon’s recipe gives the goods: acidity, alcohol, and sunny vibes without any games.
“There are many things that contribute to our success, but most importantly, we continue to emphasize staying true to our commitment to quality,” says West.
The boom of hard seltzers back in 2019 brought many drinkers from the beer side to the seltzer side, largely due to hard seltzer’s lower calorie content. Flashforward to 2024, hard seltzer has taken another turn, with consumers behind the wheel.
SPECIAL SECTION RTD REPORT
“It’s clear our strategy and brand positioning are resonating with consumers. In fact, 68% of High Noon volume growth is from consumers switching. Of that, 57% is coming from consumers switching to High Noon from beer and other hard seltzers—according to a Circana Consumer Network Households report*,” says West.
The epic response by drinkers and Gallo’s pursuit of innovation has opened new doors for High Noon and its customers. One of those doors is to tequila.
“In 2023, we launched High Noon Tequila Seltzer, which included four flavors: Lime, Grapefruit, Passionfruit, and Strawberry. This allowed us to reach the growing number of tequila enthusiasts and provide them with a premium, portable way to enjoy their favorite spirit without compromising on taste,” notes West.
As we know, there’s nothing like a cold drink when the sun is hot. So, even for those who prefer vodka, there’s more High Noon option for you with the same caliber, just exciting new flavors.
“In addition to last year’s launch of High Noon Tequila Seltzer, we have introduced several new flavors like Plum and Raspberry as part of the Snowbird Pack
announced in January 2024. But, most recently, we launched High Noon Vodka Iced Tea, made with real vodka and real iced tea, plus no added sugar and no carbonation,” says West.
Yes, you heard that right. A vodka iced tea on the go, quite popular according to IWSR RTDs Strategic Study 2023 West explains—placing Hard Tea as one of the most purchased ready-to-drink cocktail in 2023.
So, how does High Noon make its Hard Tea different?
By not swaying from its values.
“There are many hard teas on the market, but a lack of options made with real vodka, real tea, and no sugar added,” says West. “With this launch, iced tea lovers can finally trade up their hard tea for an elevated take on this summertime classic that is elevated to new heights.”
The folks at High Noon understood the ready-to-drink cocktail category would not be complete without canned quality on the spirited side of things. From hard seltzer to hard tea, there’s a little something for everyone with High Noon.
THE NEW STANDARD IN RTDS
CASA
AZUL SPIRITS
BRINGS AN EXCITING RANGE OF AUTHENTIC FLAVORS TO THE READY-TO-DRINK CATEGORY
By Victoria CeCe
We found an easy and convenient way to enjoy a quality tequila seltzer, and that’s Casa Azul. Casa Azul is the creator of award-winning organic tequila and natural tequila seltzer products.
Founder Lance Collins, the brains behind brands like BODYARMOR, Core Hydration, and Fuze, is now putting his liquid creativity into the Ready-to-Drink category with Casa Azul. The serial beverage entrepreneur is at it again by setting a new standard in RTDs and offering a premium experience with authentic tequila seltzers. Combining quality ingredients such as real tequila with bold, refreshing flavors, Casa Azul redefines what consumers can expect from a canned beverage.
This isn’t any coincidence.
Caza Azul is quite the sign of the times—consumers are getting pickier and healthier with their drinking choices. They want to sip something real with ingredients they recognize, and that means no more mysterious malt liquor.
Enter Casa Azul—the answer to consumer demand. Collin’s latest innovation is a real-deal tequila seltzer with clear and recognizable ingredients. The RTD differentiates itself from other canned drinks by using real spirits, not malt liquor, and features a simple ingredient list, including real blanco tequila from Jalisco, sparkling water, natural fruit flavors, and agave nectar. They are gluten-free, only 100 calories per can, 0-1gram carbs, and 5% ABV.
The Casa Azul name means ‘blue house’ in Spanish and pays homage to this magical agave plant, embracing it with the can’s vibrant exterior. Just as vibrant are the variety of flavors. The original flavors include Lime Margarita, Peach Mango, Strawberry Margarita, and Watermelon and Grapefruit. The latest drop, the Playa Pack, really spices it up by introducing two new flavors—Pineapple Coconut and Spicy Margarita.
“
The new Playa Pack takes this commitment further, bringing an exciting range of flavors that capture the authentic essence of a Mexican tropical beach.”
— DENNIS CARR, CHIEF EXECUTIVE OFFICER OF CASA AZUL
Whether stocked behind the bar or chilling in your cooler, Casa Azul makes enjoying a quality tequila seltzer easier than ever. It’s not just a drink, it’s a statement of quality, simplicity, and authentic taste.
ADVANCED MIXOLOGY IN THE KNOW
The Revolution in Spirits Drinkers’ Attitudes
By George F Manska, CSO, Arsilica, Inc.
For spirits drinkers, the times they are a’ changing, ... and fast. If you are in the industry, you know it’s apparent in younger consumer attitudes. Several key developments have collectively contributed to shaping contemporary consumer behavior and preferences, and the entire paradigm is the result of six basic areas of social, economic, and technical evolution which have appeared close enough to each other in time to collectively create a major shift in consumer attitudes. These areas include the digital revolution and social media, artisan spirit preferences, cultural exchange, health concerns, socio-economic shifts, and environmental and ethical issues. The “Old World” spirits drinkers listen to self-styled critics, many of them spirits book authors, and few, if any, with sensory science knowledge, who became powerful spirits spokesmen to the consumer. “New World” drinkers are concerned with an entirely new criteria which completely bypasses old values.
How to Take Advantage of the Change in Attitudes: The six areas of evolution in drinker attitudes, none of which have been important to “Old World” drinkers, bring strong focus into sensory science and the search for more meaningful experiences. One major area that promised to deliver a better experience is the glass used to deliver aroma profiles. Here is how traditional glassware impedes the detection of subtle aromas and distorts the spirits’ aroma profile.
“Old World” Drinkers Love their Ethanol and the Glass that Delivers it: For decades “Old World” drinkers have assigned
a social status to spirits (e.g., scotch = elite, tequila = low), worshipped age (myth: older is better), sought out rarity (reserves, special barrels, cask strength), and supported tradition as the hallmark of success and achievement. Most follow well-known spirits critics, authors, and reviewers who have no scientific knowledge or sensory training but have managed to ensconce themselves as experts. Because “Old World” drinkers tend to do what their “experts” do, they embrace the decades old non-functional tulip glass known in sensory circles as the “nose-cannon,” which serves double duty as a fraternal identification and recognition badge.
Science is “In,” Ethanol is “Out:” The “New World” spirits drinkers have less brand loyalty and are open to what’s new in search of that special spirit which rings sensory bells and provides a unique tasting experience, regardless of origin, and they embrace science over manipulative marketing as no other generation has before. Today, science has proven that “nose-cannon” tulips designed for 22% ABV (alcohol by volume) fortified wine become a nose-bomb when serving a 40% ABV spirit. Science also tells us that the evaporation aromas of a 40% ABV spirit more likely contain 65-75% ethanol, the most volatile compound in the spirit, and science tells us ethanol is a distracting, pungent, nose-numbing anesthetic which quickly incapacitates our olfactory. Science also tells us that flavor is mostly olfactory (90%) while taste buds and chemo-sensory mouthfeel comprise the remaining 10%. Here’s the final kicker: Scientific research verifies that female olfactory is far superior to men.
ADVANCED MIXOLOGY IN THE KNOW
Tulip Glassware Perpetuates the “Old World” drinker myths of “more ethanol is better, more ethanol is quality, more ethanol costs more, so high price means high quality.” Tulip shaped glass users have no idea what enlightening experiences await behind the heavy ethanol mask presentation by tulip glasses, and decades of conditioning with the tulip have led them to believe that pungent ethanol is a meaningful aroma and a sign of quality, when it is only solid proof that high ethanol is present. Like any addiction, few are willing to give up the instantly recognizable, ingrained, and reassuring pungency on the nose for a better understanding of the spirit.
Good or low-quality spirits over 40% ABV contain the ethanol we love to drink but which simultaneously obscures our sense of smell and hinders the flavorful experience of a well-made spirit.
Solution to Olfactory Ethanol: Try a different glass, one that dissipates ethanol and exposes the subtle aromas hiding behind the pungency. The glass makes all the difference in tasting experiences once you realize that ethanol on the nose is a thieving culprit and barrier to olfactory, and not a flavor attribute. Serious spirits drinkers want to know what’s hiding behind the ethanol.
In 2012, along comes Arsilica, Inc. pursuing sensory research since 2002, introducing the NEAT glass after 10 years of research comparing different shapes to determine which design would display the truest of spirit aroma profiles by dispersing pungent, nose-numbing ethanol away from
“
The measure of intelligence is the ability to change.”
— ALBERT EINSTEIN
About George Manska
the sensitive ORNs. NEAT opens the door for gender equity (different than equality), making straight spirits drinking more appealing to females who shy away from the pungency of straight spirits ethanol. NEAT is the only glass designed with sensory science and personal appreciation as top priorities, and it paves the way for the “New World” drinker to expand his spirits knowledge and appreciation, encourages gender inclusion, and improves the sensory experience. NEAT is the official spirits judging glass of over 40 major spirits competitions every year, because it eliminates ethanol induced anosmia, and levels olfactory perception for flights of four samples or higher (flights in most competitions are 5-8 samples).
Summary: When brand ambassadors and spirits educators support and recommend tulip glasses, they do themselves and the consumer a tremendous disservice by endorsing a device that hides aroma profile behind ethanol. Spirits industry educators should be looking for ways to display the diverse character of their products, not hide them. Many flaws lurk undetected behind pungent ethanol in tulips, so changing to open rim glassware means that in many instances, quality must improve.
Changing glassware is just one step which opens the door to “New World” spirits appreciation and memorable tasting experiences. Like it or not, for the first time in history, the younger spirits consumers are in control, and they are doing it their way. “Old World” drinkers are welcome to come along to seek a new and exciting way to enjoy spirits, by sacrificing their “nose cannons.”
George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of noseblindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.
George F Manska, CR&D, Arsilica, Inc. is a sensory science researcher and entrepreneur, and is the engineer and inventor of the NEAT glass. His mission is to replace myth and misinformation with scientific truth through consumer education. For more information, contact George at george@arsilica.com, or call 702.332.7305. Visit www.theneatglass.com/shop
In Pursuit of Botanical Innovation
JUNIPERO GIN ADDS SMOKED ROSEMARY TO ITS LINEUP
By Megan Rider | Photos by Allison Webber Photography
Junipero Gin has been a pioneering force in the American craft gin industry since its launch in 1996. Handcrafted in San Francisco, Junipero celebrates and inspires those who break away from the ordinary to pursue their own path. Named after the Spanish term for juniper berry, the essential ingredient in gin, Junipero was crafted with a clear vision to emphasize juniper and citrus flavors. The newest addition to the Junipero lineup is Junipero Gin Smoked Rosemary, created to push the boundaries of gin flavor profiles. This new variant is a bold, 98.6 proof gin that maintains the Junipero tradition while offering a unique twist. Crafted in small batches with the same copper pot still and flagship botanicals, the Smoked Rosemary version includes Lapsang Tea and dried rosemary. These additions give the gin its distinctive smoky and herbal character, making it perfect for cocktail enthusiasts who want to elevate their cocktails.
Since its debut, bartenders have enthusiastically embraced Junipero Gin Smoked Rosemary, incorporating it into a wide range of inventive cocktails, such as fireside riffs on classic martinis, bold campfire white Negronis, crisp, smoky mules, and savory Red Snappers. With this new expression, Junipero has inspired ongoing creativity from bartenders, which stays true to the brand’s bold and distinctive identity.
Junipero was truly ahead of the curve in the United States, spearheading a level of innovation that nobody else was pursuing at the time by producing each batch in a small copper pot still, meticulously sourcing the highest quality botanicals from around the world, and bottling their gin at an unfiltered 98.6 proof. This daring approach has helped Junipero preserve its unique and robust character over the years. Bartenders will find that Junipero has a remarkable crispness and bold flavor profile, making it an excellent choice for use in cocktails. Its high proof of 98.6 ensures that its flavors shine through in mixed drinks, enhancing the overall profile of any drink. Its award-winning quality and versatile application make it a valuable addition to any bar.
While specific details are yet to be revealed about Junipero’s future offerings, the brand promises that exciting new developments are on the horizon. Fans of the brand can anticipate more innovative products that remain true to its distinctive and adventurous spirit.
™The most unique botanical we are currently using is Lapsang Tea, which has a clean smoke taste profile. There are three main components when loading the pot still for gin production: Grain Neutral Spirit, the botanical recipe like juniper and coriander, and water. We replaced the water portion with a custom tea we make using lapsang and rosemary. We found a balance of smoke, savory, and citrus that creates a beautiful gin for sipping or cocktails.∫
KEVIN ASLAN, INNOVATION DISTILLER, HOTALING & CO.
Santa Teresa 1796 ArabicaCoffee Cask Finish
By Megan Rider
With a legacy of more than 225 years,
Santa Teresa Rum embodies a rich history of heritage and craftsmanship. As Venezuela’s oldest rum producer, Santa Teresa remains proudly familyowned and operated for five generations, upholding a tradition of excellence and steadfast commitment to quality.
The brand is proud to introduce its latest innovation, Santa Teresa 1796 Arabica Coffee Cask Finish, the second release in its Cask Finish Series. This unique expression begins with acclaimed Santa Teresa 1796 rum, triple-aged using the Solera method. It undergoes an additional three months of aging in American white oak casks that previously held a rum-based cold brew made from 100% Arabica beans grown, roasted, and ground at Hacienda Santa Teresa. This makes it the first Venezuelan rum aged in coffee casks, inspired by the growing trend of coffee-infused cocktails.
The Santa Teresa 1796 Arabica Coffee Cask Finish is distinguished by its depth of flavor, featuring tasting notes of oak, cacao nibs, and distinct coffee essence.
It contains only 2.2 grams of sugar per 750 ml bottle, appealing to both rum and coffee enthusiasts seeking a refined experience that blends tradition with innovation. Bartenders will appreciate its versatility, maintaining Santa Teresa's commitment to single estate production and craftsmanship.
From cane to bottle, everything happens at Hacienda Santa Teresa, ensuring each bottle reflects the brand's heritage and dedication to excellence. The expression is ideal for savoring neat or on the rocks, highlighting its rich profile of coffee, brown sugar, cocoa nibs, tobacco, and dried fruit notes. It also excels in classic cocktails like the Old Fashioned and Espresso Martini, enhancing their flavors with its coffee aromas.
Santa Teresa 1796 Arabica Coffee Cask Finish stands out due to its rich heritage and the brand’s commitment to craftsmanship. The distillation process strikes a delicate balance between innovation and tradition, guaranteeing each bottle offers a distinctive and exceptional drinking experience. This approach remains faithful to Santa Teresa's single estate philosophy and their dedication to social responsibility.
Moving forward, Santa Teresa is committed to ongoing innovation with forthcoming releases and exclusive experiences. Committed to producing premium rum, they actively promote the social welfare of their local community. Each bottle of Santa Teresa 1796 supports their impactful Project Alcatraz initiative, bringing positive change to lives.
Espresso Martini
INGREDIENTS
1 ½ oz. ST1796 Arabica Coffee Cask Finish
½ oz. coffee liqueur
1 oz. espresso
1/4 oz simple syrup
2 dashes orange bitters
PREPARATION
Shake with ice, then strain into chilled coupe glass. Garnish with coffee beans.
Café Teresa
INGREDIENTS
1 ½ oz. ST1796 Arabica Coffee Cask Finish
1 bar spoon Amaretto
½ oz. cold brew
¼ oz. simple syrup
½ oz. evaporated milk
2 dashes cocoa bitters
PREPARATION
Shake with ice, then strain into chilled coupe glass. Garnish with cocoa powder.
Carajillo
INGREDIENTS
2 oz. ST1796 Arabica Coffee Cask Finish
¼ oz. vanilla liqueur
½ oz. espresso
PREPARATION
Stir with ice, then strain into glass over large ice cube in rocks glass. Garnish with three Espresso Beans.
Enthusiasts are encouraged to stay connected on social media @santateresarum for the latest updates.
Coffee Spritz
INGREDIENTS
1 ½ oz. ST1796 Arabica Coffee Cask Finish
½ oz. cold brew
¼ oz. orgeat
Soda water (to top)
PREPARATION
Build in glass with ice, then gently stir until comined in Collins glass. Garnish with orange twist.
SHAKING AND STIRRING LAUNCHES
Colombian aguardiente, known as Bacan Guaro, is kosher-certified, crafted with organic ingredients, and sugarfree. Diana and Ricardo March created Bacan with the goal of redefining aguardiente, transforming it from a fiery spirit typically consumed as a shot into a more sophisticated choice for sipping, savoring and crafting exceptional cocktails. Diana, who is Colombian, is particularly excited to introduce aguardiente to those unfamiliar with this unique category.
SPICY GUARORITA
INGREDIENTS
2 oz. bacan Guaro 29 ¾ oz. lime juice
¾ oz. Hot Honey Syrup* ½ oz. agave nectar
PREPARATION
Shake all ingredients for 7-10 seconds. Strain into rocks glass over fresh ice. Garnish with dried Jalapeño pepper. Salt rim. *Use 1 part Mike’s Hot Honey Syrup Infused with Chiles to 1 part water to create the Hot Honey Syrup.
SUERTE SINGLE BARREL REPOSADO TEQUILA
A tribute to its fans, this is Suerte’s first dedicated Single Barrel program and features its award-winning Reposado, double-distilled then aged between two to seven months in French and American Oak barrels. The result is a harmonious higher-proof Reposado, at 44% ABV. “Suerte Single Barrel Reposado Tequila is the natural next step for a self-sufficient brand with the ability to innovate,” says Laurence Spiewak, Co-Founder and President. “Suerte Single Barrel Reposado is a continuation of our mission to create and celebrate yet another way to experience tequila.”
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Suerte Single Barrel Reposado Tequila
Water (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
CHINOLA MANGO LIQUEUR
Made with 100% fresh mango juice and a hint of passion fruit, Chinola Mango is the perfect addition to classic cocktails and the ultimate tool for crafting original serves. Chinola Mango is also made with eco-friendly practices and a blend of mangoes that offer a well-balanced combination of sweetness and tanginess with a smooth texture that gives the liqueur its distinctive taste.
MANGO MARGARITA
INGREDIENTS
1 oz. Chinola Mango Liqueur
2 oz. Tequila or Mezcal
1 oz. Lime Juice
½ oz. Agave
2 dashes Spicy Bitters (optional)
PREPARATION
Rim glass with tajín (optional). Shake ingredients with ice. Strain over fresh ice. Garnish with mango slice or lime wheel.
BACAN GUARO
MOUNT GAY ECLIPSE NAVY STRENGTH
This new limited-edition release elevates the revered Mount Gay Eclipse blend, matured longer than the core Eclipse, at between two to four years, with a higher portion of older, pot-still rum. The result is a bold flavor profile that still maintains the roundness, balance, and elegance of the Eclipse style. Mount Gay Eclipse Navy Strength is bottled at 57.1% ABV.
NAVY PALOMA
INGREDIENTS
1 oz. Navy Strength
3-4 oz. grapefruit soda
PREPARATION
Combine ingredients in a highball glass. Garnish with grapefruit slice.
PATRÓN CRISTALINO
Like all PATRÓN tequilas, Patrón Cristalino is made with only three natural ingredients—100% Weber Blue Agave, water, and yeast—using both traditional and modern techniques to deliver a tequila that’s crystal clear, deliciously smooth, and free of additives. The tequila matures in four different casks from 12 to 15 months, resulting in a sweeter than usual profile with big, woody notes. The aged Añejo is then filtered through wood charcoal to create a clear, smooth, and sweet Cristalino.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. PATRÓN Cristalino Water (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
OLD POTRERO TOASTED BARREL WHISKEY
6-YEAR-OLD
Re-released on Independence Day to celebrate America’s leadership in craft whiskey distilling, Old Potrero Toasted Barrel Whiskey continues to be the only rye on the market aged entirely in toasted oak barrels. “Old Potrero Whiskey, like its birthplace, San Francisco, embodies boldness and innovation. [It] continues to represent how integral we are to the city’s history and the timeless traditions of American whiskey,” says Dan Leese, CEO of Hotaling & Co. The liquid clocks out at 51.2% ABV.
BLACK MANHATTAN
INGREDIENTS
2 oz. Old Potrero Toasted Barrel 6YO
Rye Whiskey
1 oz. Luxardo Amaro Abano
Dash Angostura bitters
Dash Orange bitters
Luxardo Cherries garnish
PREPARATION
Stir with ice, serve in chilled coupe, garnish with cherry.
Love. Love. Love. Love conquers all, love is blind, love knows no bounds, love stinks, love bites, love is a many splendored thing. To love something is subjective, but universally it means you have very strong feelings about the object of your desire, so much so that you can’t imagine life without it. Here at Chilled, we love cocktails and the bartenders who create them. Oh, and it was love at first sight.
Our bartenders love making cocktails; they love it with a passion. It’s proven in their dedication and commitment, loyalty, and devotion to their lifelong practice of creating great drinks. Yes, it is a labor of love.
Of course, love is a two-way street with brands producing spirits with one mission in mind—to get the bartenders to fall head over heels. With that in mind, our issue covers RTDs, agaves, and whiskeys that woo us along with the latest innovations. The cocktails mixed have us weak in the knees, too, and we’re betting that your heart will skip a beat as well.
One cocktail, I Luv It, crafted by our cover superstar, Camila Cabello, for our friends at BACARDÍ, is a breezy pale yellow tropical drink that bears the same name as her latest song, which has gone viral. You see, love really is all we need.
Do What Moves You
with Camila Cabello and BACARDI
BACARDÍ IS BACK WITH FRESH NEW BEATS, AND WE LUV IT!
By Victoria CeCe
The Caribbean, cocktails, Camila Cabello—what a party BACARDÍ has started. The rum brand already has an endless rendezvous behind the bar. And now this rendezvous is getting even zestier with BACARDÍ’s new campaign, reminding us why this rum is a go-to for the fiesta vibes.
“At BACARDÍ, we have always strived to bring people together through the power of music, culture, and cocktails,” says Laila Mignoni, Global Head of Brand Marketing Communications for BACARDĺ Rum.
“Do What Moves You” is BACARDÍ’s biggest campaign yet, a kaleidoscopic dance of LatinCaribbean energy showcasing this rum’s vibrant roots, which go beyond distillation.
“For BACARDÍ fans, this campaign is a continuation of what the brand has been doing for years—championing artists in the music space, contributing positively to culture, and bringing people together to enjoy life’s greatest moments—a true manifestation of our “Do What Moves You” ethos,” says Mignoni.
This campaign breaks the beverage mold, illustrating just what makes BACARDÍ unforgettable: the carnivalesque community behind it. Music and movement are at the heart of Latin America, a place birthing some of the most iconic dance forms, musicians, and more. BACARDÍ’s campaign is a true homage to their Latin-American heritage, turning bars into stages.
Since its launch, the “Do What Moves You” campaign has been singing to our souls, and that’s because BACARDÍ found just the right spirit: Camila Cabello.
Cabello is a beloved Latin-American singer, though it's not only her heritage that inspired a collaboration with BACARDÍ. Cabello is far from her Fifth Harmony days. Today, Cabello is focused on defining her melody with her electric new album C,XOXO, which set the tone for summer 2024 with its magnetic rhythm. So magnetic that it only took one song to inspire BACARDÍ.
“The campaign launched in April with a campaign film set to Camila's viral song I LUV IT, which perfectly captures the vibrant energy and spirit of our collaboration,” says Mignoni. “This track serves as the soundtrack for the campaign and marks the beginning of a new era for Camila, filled with excitement, self-expression, and joy.”
Cabello’s new album marks a definitive moment in her career—entering an exhilarating new musical chapter, with the best accessory in hand: a BACARDÍ cocktail.
And quite a natural choice this accessory is. The partnership between BACARDÍ and Cabello came about organically, with shared mutual passions and memories of their vibrant culture. Cabello’s hit single Havana wasn’t random. Born in Cuba, just like BACARDÍ, Cabello carries sweet family memories of this rum. “In fact, one of Cabello’s fondest memories is her grandmother enjoying a Cuba Libre cocktail made with BACARDÍ rum,” shares Mignoni.
Photo by Matthew Canals/BACARDÍ
Together with Cabello’s electric new viral hit, I LUV IT, the “Do What Moves You” campaign captures the uninhibited essence of the Caribbean. It’s a refreshing ode to being true to ourselves, whether that’s in our room dancing our hearts out or at a mega beachside banger.
“Serving as the soundtrack to our campaign, I LUV IT is a high-energy and infectious summer earworm. Since the song’s release, it has taken the internet by storm, going viral for its catchy dance and contagious energy,” says Mignoni. “That’s the energy we hope to capture with the BACARDÍ campaign—so electrifying that it just makes you want to get out of your seat and move.”
Through the campaign, BACARDÍ also took the extra steps to care for Cabello’s community—her incredible fan base—to whom she gives her all to in this new musical chapter, with complete inspirational energy. And the two did something fabulous: They honored the greater community they share with a special edition vinyl single for I LUV IT made using ethically sourced sugarcane.
“Traditionally, vinyl records are made using plastic, but this one was crafted entirely using repurposed materials and sugarcane from Bonsucro-certified
suppliers. BACARDÍ has a longstanding partnership with Bonsucro, a nonprofit that ethically sources the sugarcane used to make our rum,” says Mignoni. “For Camila Cabello fans, we hope to create a sense of joy and community, much like Camila does through her music and presence.”
There’s no rum without sugarcane, and there’s no cocktails without a community—mixing, serving, and sipping together. The same goes for music; Cabello is behind the bar to show us how they all align. The singer got hands-on with BACARDÍ to curate special cocktails for the “Do What Moves You” campaign, each with a dose of her album’s addictive electric energy to get you grooving.
“We worked closely with Camila to develop her signature drink, the I LUV IT Punch—a refreshing twist on the classic rum punch, featuring BACARDÍ Superior paired with her favorite ingredients: St-Germain, passion fruit nectar, lime juice, and coconut water, garnished with a lime wheel and toasted coconut flakes,” shares Mignoni. “Together with Camila, we're looking forward to inspiring people to embrace their individuality, celebrate their uniqueness, and of course, enjoy some fantastic BACARDÍ cocktails along the way.”
Photo by Matthew Canals/BACARDÍ
This breezy, light yellow and peachy in color cocktail, I LUV IT Punch, is just one of Cabello’s tropical creations with the BACARDÍ team. Each cocktail bears the name of hit tracks from her new album, like B.O.A.T or Chanel No.5—a cocktail that seduces with an unexpected ingredient: Blue Gatorade. This ingredient lends a dreamy blue color to the cocktail that echoes the beachy elements of Cabello’s album cover.
“One of the most remarkable contributions BACARDÍ has made to the world of spirits and cocktails is our role in creating some of the world's most iconic drinks,” adds Roberto Ramirez Laverde, Global SVP of BACARDÍ rum. “For instance, the Mojito, the Daiquiri, and the Piña Colada are all classic cocktails that have BACARDÍ rum at their core. This year marks the 70th anniversary of the Pina Colada, and it remains one of the top 10 most popular cocktails.”
Beyond cocktails and its partnership with Camila, BACARDÍ is focusing heavily on product innovation and premiumization. In the past year, the brand introduced two new innovations to the BACARDÍ rum portfolio. “Overall, BACARDÍ is continuing to innovate and connect with consumers in meaningful ways, ensuring our brand remains vibrant and dynamic in the ever-evolving spirits industry,” notes Ramirez Laverde.
Summer 2024 has been dominated by a dynamic duo we didn’t see coming. With Bacardi’s zest and Cabello’s unstoppable rhythm, we are already hours on the dance floor. And we aren’t ready to stop yet.
Photo by Rahul Bhatt/BACARDÍ
Photo by Rahul Bhatt/BACARDÍ
Finding Authenticity
CASA AZUL ORGANIC TEQUILA IS RECOGNIZED FOR YEARS OF EXCEPTIONAL QUALITY AND ITS PLANT-FIRST APPROACH
By Michael Tulipan
Resilience, passion, and tradition serve as the standard of excellence for super-premium tequila brand Casa Azul Organic Tequila. Launched in 2023, Casa Azul takes a “plant-first” approach to its single estate, organic and additive-free tequila.
Crafted by third generation agave farmers turned distillers, the Montes Family, Casa Azul Organic Tequila is quickly becoming recognized for its exceptional quality and sustainable approach. The story begins humbly eighty-nine years ago with forefather Alvaro Montes Contreras, who grew his first agave harvest from seeds only to lose the land in a cruel twist of fate. Undeterred, Alvaro cultivated another plot where he lived and worked the land to grow an exceptional harvest. This strength of spirit fuels the family’s quest for excellence, even today.
From field to glass, Casa Azul upholds a high standard with a unique plant-first approach, free of additives, chemicals and pesticides. The process starts with single estate blue agave (‘azul’ means blue in Spanish) grown in the mineral-rich volcanic soil of the Jalisco Valley in Mexico’s Lowlands region. All the agave is nurtured using sustainable farming practices and tended by hand by the Montes family within thirty miles of the distillery.
After harvest, the pinas are baked low and slow in a traditional stone oven. The juice naturally ferments in open-top tanks with wild yeast before being twice distilled, and finally gently filtered using an exclusive dual distillation method that ensures exceptional quality. Casa Azul Blanco tequila rests two to three months before bottling, while the Reposado matures for four to six months, and Añejo ages for more than fifteen months, both in American ex-bourbon casks.
“
Today's consumers are increasingly focused on the ingredients in the products they enjoy. We are committed to crafting a tequila that's free from additives, from the ground to your glass. Meaning, we farm our agave organically, without the use of pesticides, and we keep our tequila pure by using just three ingredients: USDA-certified organic agave, spring water, and wild yeast. It’s purity you can taste”
— DENNIS
CARR, CASA AZUL’S CEO
Casa Azul bottles stand out on any backbar due to a distinctive frosted blue glass bottle that pays tribute to the blue agave. Taking the commitment to sustainability even further, Casa Azul Añejo tequila bottles are crafted with 100% blue-tinted recycled glass.
Though a young brand, Casa Azul Organic Tequila’s approach caught the attention of Mexican-born actress, singer and fashion icon Eiza González. While she had been approached to partner with many companies over the years, she felt it was important that a brand mirror her passion for and connection to Mexican culture.
González was so impressed with Casa Azul’s family roots and dedication to craft that she came onboard as both an ambassador and investor. This partnership will help support Casa Azul’s mission to bring its organic tequilas to even more discerning tequila lovers as the brand grows its footprint here and abroad.
MAKING A STATEMENT
INTRODUCING SESIÓN TEQUILA TO BARTENDERS IN THE UNITED STATES
By Michael Tulipan
The spirit of Australia and a passion for authentically crafted tequila are powering the introduction of female-founded brand, Sesión Tequila, to the United States this year.
This launch sets itself apart with a clean, preservativefree tequila, and a range that gives bartenders a broader palate to explore new cocktail creations. So much so that Sesión has already been internationally recognized with awards from The Spirits Business, earning gold and silver awards, and Sip Awards, earning gold and silver awards and its contribution to tequila innovation.
Sesión Tequila’s Australian founder, Jennifer Hawkins, first fell in love with Mexico’s native spirit while living in the United States. Back home down under, tequila was considered mainly as a shot-brand while in the states, bartenders had begun using tequila as a base in creative cocktails. Hawkins saw the opportunity to elevate tequila’s image in her home country, while also bringing a female take to the traditionally masculine spirit industry.
The proliferation of tequila has driven consumers to become more discerning and seek higher quality offerings that celebrate authenticity and heritage. “There is a growing appreciation for the craft behind tequila,” says Hawkins, “along with an increased interest in aged expressions such as reposado, and a strong desire for clean ingredients and the absence of preservatives.”
Hawkins partnered with the Partida Family and their owned Tequilera Tateposco estate, which is known for honoring traditional methods while also embracing innovation. Sesión is crafted following traditional methods with 100% estate-grown blue agave averaging seven years of age and no preservatives or
additives. Hawkins says of the resulting tequila, “Each sip delivers a harmonious balance of flavor, tradition, and remarkable taste.”
The three expressions of Sesión Premium Tequila give bartenders wide flexibility for crafting great cocktails. Sesión Blanco offers bright, agave forward flavors with notes of green peppers and pineapple, a great base for an updated classic tequila cocktail. Sesión Reposado ages in oak barrels for several months, yielding a mellow, rounded flavor with hints of vanilla and caramel. This gives you the flexibility to serve it neat or incorporate it into a more complex cocktail.
Built on a foundation of Blanco with balanced notes of coffee and chocolate, the gold-winning Sesión Mocha Tequila has become a dessert sensation thanks to its chocolate fondant and brioche-forward flavors. This rich, creamy, sweet finish to a meal can be served neat or to fashion a perfectly balanced Espresso Martini.
Hawkins touts Sesión’s dose of Aussie creativity for bringing a new perspective to tequila cocktails. “Designed to complement an active lifestyle, our signature cocktails are created with fresh ingredients, vibrant flavor, and consideration to both discerning mixology and the ability of the novice,” says Hawkins. Sesión’s versatility shows in Blanco, perfectly suited for more refreshing cocktails like Spritzes or Margaritas, while the Reposado adds depth to many tequila-based Martinis and Sours.
With a fresh Aussie perspective and contemporary, feminine appeal, Sesión Tequila brings a breath of fresh air to the premium tequila category with an offering that stands toe to toe with the major players. If you’re looking for a new award-winning premium tequila that’s about to make a statement in the United States, reach for a bottle of Sesión.
SALTED CARAMEL MOCHA ESPRESSO MARTINI
INGREDIENTS
50ml cold brew coffee
50ml Sesión Mocha Tequila
10ml salted caramel liqueur
PREPARATION
Shake and strain into coupette glass.
PASSIONFRUIT MARGARITA SOUR
INGREDIENTS
60ml Sesión Reposado Tequila
45ml strained Passionfruit juice
15ml Lemon juice
15ml Egg white (6 dashes aquafaba)
2 dash angostura
10ml agave (optional)
PREPARATION
Shake with ice, and serve in a coupe, with a dehydrated lime wheel (sage leaf optional).
APPLE SPRITZ
INGREDIENTS
30ml Sesión Blanco Tequila
10ml Lychee liqueur
10ml elderflower syrup
30ml cloudy apple juice
PREPARATION
Build in a highball and top with soda.
BLOOD ORANGE & GUAVA ROSARITA
INGREDIENTS
30ml Sesión Reposado Tequila
15ml watermelon liqueur
15ml Aperol
20ml blood orange puree
30ml lime juice
Optional salt rim
PREPARATION
Shake and double strain into rocks glass over ice.
A TASTE OF HAITI
FOLLOW THE ART OF TIME-HONORED CRAFTSMANSHIP WITH RHUM BARBANCOURT
After more than 160 years, Rhum Barbancourt continues to be a beacon of success in the world of Caribbean rhum as well as an important global ambassador for the nation of Haiti. This premium rhum crafted from pure sugarcane showcases the fruits of much hard labor in the face of civil strife and economic uncertainty.
By Michael Tulipan
“Rum drinkers looking for an authentic brand honoring dedication to quality should look no further than Rhum Barbancourt, founded in 1862 by Dupré Barbancourt less than sixty years after Haiti became the first independent nation in the Caribbean.
Consumers are drawn to brands with rich histories and traditional production methods. Rhum Barbancourt stands out in this segment due to its long-standing heritage and commitment to quality.”
— Rhum Barbancourt CEO Delphine Gardère
From the beginning, Barbancourt has only used pure sugarcane juice rather than molasses, a byproduct of sugar refining commonly used in many Caribbean rums. Using sugarcane results in a clean, distinctive spirit with a diverse flavor profile and richer array of aromas. Rhum Barbancourt collaborates with more than 3,000 Haitian growers who all cultivate the same variety of sugarcane, Madame Mevs, a hybrid cane originating on the island. This variety of sugarcane was selected precisely for its aromatic potential, further setting Barbancourt rhums apart from its competitors.
The Barbancourt distillery itself is completely self-sufficient in terms of water usage and energy production. During fermentation, a unique Barbancourt yeast strand transforms the sugarcane juice into a "vesou" replete with fruity aromas. The double distillation process utilized at the distillery takes inspiration from techniques
used in Cognac, France, while the aging process occurs in French oak barrels in cool, humid cellars, adding depth and complexity to the rhum.
The Rhum Barbancourt line offers a multitude of options for bartenders, from a refined base spirit for cocktails to high-end sippers. The Barbancourt Three Stars, aged for four years, offers lime and citrus notes, adding complexity to traditional drinks like a daiquiri or mojito. Aged for eight years, the Barbancourt Five Stars’ peppercorn and fruity notes work well on the rocks or in more elevated cocktails like a Rhum Old Fashioned. The amber-hued Estate Reserve 15-Year-Old offers a sophisticated flavor profile full of dry fruits and vanilla that is best enjoyed neat.
The newest addition to the Rhum Barbancourt line is the overproof Haitian Proof White Rhum, which recently was awarded a coveted double gold medal at the 2024 San Francisco World Spirits Competition. This rhum presents distinctive floral and citrus notes, making it ideal for fresh and vibrant cocktails that highlight aromatics. The rich, complex profile of the rhum allows for it to also be enjoyed neat. Under the leadership of CEO Delphine Gardère, Rhum Barbancourt is committed to expanding its international presence and showcasing the brand’s storied heritage. While the situation in Haiti remains uncertain, you can be certain that Barbancourt rhums will continue to showcase the best of what the island nation has to offer.
THE GOLDEN ERA I RISH WH ISKEY of Enter
THE BUSKER IRISH WHISKEY’S ODE TO REBELLIOUS SPIRITS EVERYWHERE
By Victoria CeCe
This newcomer to the Irish whiskey scene blends the boldness of contemporary Ireland with its historic rebellious spirit. The Busker is making waves by honoring Ireland's rich distilling heritage and paving the way for a new era in Irish whiskey.
“The Irish whiskey category is experiencing a renaissance, set to reclaim its spot as one of the world’s top spirits. By reflecting on our history, we can see that we’re on the right path,” says Stephen Halpin, National Advocacy & Engagement Manager for The Busker in the U.S.
At the heart of this history is the pot still—the distilling method behind traditional Irish whiskey. Single-pot still whiskey is only legally allowed to be produced in Ireland, and that isn’t by chance. The pot still is political.
“Pot still Irish whiskey arose from our rebellious nature and not wanting to pay the heavy tax imposed on three malted barley by the crown,” says Halpin. “We the Irish created a new style using the addition of unmalted (and untaxed) barley, which resulted in a fantastic rich and spice-forward whiskey that The Busker is now known for.”
Just because there are strict regulations on the singular production method, it doesn’t mean that Irish whiskey is one-dimensional. It’s the opposite, and the Busker’s Single Collection shows how this whiskey is just as welcoming as the Irish themselves. The collection includes its Single Grain, Single Malt, and Ireland’s very own crown jewel, the Single Pot Still.
The Busker Irish Whiskey is renowned for its exceptional quality and award-winning liquid. The brand recently unveiled new premium bottle designs for its Single Collection, highlighting the quality of The Busker's single expressions. This shift maintains
the brand's modern, disruptive feel while elevating its premium appeal.
The Busker whiskey is undeniably Irish, and this authenticity extends beyond the distillery's historical homage. Royal Oak Distillery, one of the only distilleries in Ireland producing all styles of Irish whiskey—Pot Still, Malt, and Grain—under one roof, sources every grain from Ireland, with most coming from within 50 miles of the distillery. Each drop of whiskey is crafted exclusively on-site.
Keeping everything in-house is the old-fashioned way of Irish whiskey production. It’s the Busker’s ode to the buskers now and then, who, together, are behind the renaissance of Irish whiskey.
“The late 19th century is often seen as the Golden Era of Irish whiskey. During that time, poets and authors like Shaw, Yeats, Wilde, and Joyce were also making waves, putting our small island on the map,” shares Stephen Halpin. “Today, we’re in a new Golden Era of Irish whiskey. There’s a clear connection between the resurgence of Irish whiskey and the global success of modern Irish artists like Hozier and Snow Patrol. Many of these artists started as buskers performing on city streets before hitting the big time.”
The Busker, with its entertaining soul, is sure to thrill in a glass. Its lineup shines in classic cocktails with versatility and a spicy character.
Bartenders are embracing The Busker’s Single Collection, using it in a variety of cocktails that highlight its distinct flavors. For instance, the Single Grain is perfect for lighter, refreshing cocktails like the Irish Maid. The Single Malt shines in complex cocktails like classic Old Fashioneds or Manhattans. The Single Pot Still, with its rich and robust character, is ideal for bold drinks like Irish Coffee or a Whiskey Smash.
THE BUSKER TEAM SHARES A TIP FOR THE PERFECT IRISH COFFEE:
The secret to a great Irish Coffee is in scale. The glass should be no bigger than 6 oz. and use no more than an ounce or so of whiskey. If you follow this recipe exactly, you will experience the perfect blend of hot coffee, cold cream, rich Pot still Irish whiskey, and a touch of sweetness to round it all out.
The art of WHISKY
By Michael Tulipan
For more than two hundred years, Laphroaig has been crafting distinctive single malt Scotches and this dedication to the art of whisky making has made it the number one selling Islay whisky in the world.
Established in 1815, the iconic Laphroaig distillery sits on the southern end of Islay, an island off the coast of Scotland due west of Glasgow. Reachable only by plane or boat, Islay is swept with salty breezes much of the year and subject to intense storms. The land is rich in peat, which imbues that distinctive Islay smokiness to many of the single malts produced there, as well as providing a heat source for the island’s residents. Laphroaig itself is perched along the sea just east of Port Ellen, the first in a row of three world-renowned distilleries, its long whitewashed buildings hugging the rocky shore.
Both newcomers and whisky aficionados can find something to enjoy in the Laphroaig range. The
ubiquitous Laphroaig 10-Year-Old is the distillery’s first—and still signature offering—and a mainstay of backbars around the world. This bold whisky brings the peat but backs it up with salinity and even a bit of sweetness. For a mellower, more approachable option, Laphroaig Oak Select gives entry into the world of single malts with a marriage from five different casks.
The 10-Year-Old Sherry Oak Finish offers a layer of honey integrating with the peat due to it being finished in sherry barrels. Quarter Cask brings their most lively expression thanks to being twice aged in smaller quarter-sized casks, which amplify the deep peatiness and add a surprising sweetness.
LAPHROAIG WHISKY IS A MAINSTAY OF BACKBARS WORLDWIDE
Enthusiasts know to look out for the annual release of Cairdeas, which means “friendship” in Gaelic. This limited offering changes each year, as the team marries select barrels to create a distinctive final bottling. The 2024 release blends the 2019 Triple Wood and 2021 PX Cask for a next-level tasting experience.
Laphroaig’s versatility means you can enjoy it in a myriad of ways, from the classic neat pour to adding a “wee” drop of water to serving it over a single large ice cube. For cocktails, lean into the smoke in a classic Penicillin or give a Martini a lift with a Laphroaig rinse.
Food pairings rarely enter the discussion when talking about scotch but the general rule for wine, where the foods of the region pair well with the beverages produced there, applies to whisky as well. “Laphroaig, being an island whisky from Islay, marries beautifully with seafood like langoustines, oysters, salmon, and especially scallops,” says Simon Brooking, Senior Scotch Ambassador for Suntory Global Spirits. He recommends pairing Laphroaig Quarter Cask or 10 Year Sherry Oak with blue cheeses. “Cheeses work particularly well in highlighting the fatty characteristics, the umami in Laphroaig,” he says.
Tradition runs deep on Islay, but Laphroaig has shown that history does not stand in the way of innovation. Whether it’s the 10-Year-Old, unique cask aged single malts or Cairdeas, Laphroaig has something for whisky fans at every level.
Laphroaig currently holds the Royal Warrant of King Charles which recognizes craftsmanship, sustainability, and contributions to the community.
A Masterful Art
BOWMORE WHISKY, WHERE INNOVATION MEETS TRADITION
By Michael Tulipan
Founded in 1779, Bowmore is the oldest distillery on Islay and the second oldest in Scotland. The company’s history is interwoven with the story of Scotch whisky itself and emblematic of the deep whisky traditions in the country.
Every bottle of Bowmore whisky starts with barley grown by 16 dedicated Scottish farms delivered by sea from the mainland. The island’s peat is then used to dry the barley before mashing, fermentation, and distillation.
For guests who enjoy a dram of single malt but are hesitant about more smoky Scotches, Bowmore offers a happy medium with its lightly peated range. “The peat composition of decayed grass, heather, and seaweed helps deliver our complex aroma,” says Simon Brooking, Senior Scotch Ambassador for Suntory Global Spirits. With peat increasingly threatened worldwide by climate change, Bowmore uses an innovative process, breaking it into a powder called ‘peat chaff,’ which throws off more smoke than flame and has allowed the company to reduce its peat usage by around 30%. The resulting single malts are more balanced than other Islay Scotches, with a core range featuring 12-year, 15-year, and 18year expressions.
Bowmore whiskies age primarily in American Bourbon and Spanish Oloroso sherry barrels sourced directly from bodegas in Spain, with the ex-sherry casks having the most dramatic effect on the flavor profile. “In addition to imparting the sherry flavor, the sherry casks lend the maturing spirit a heavier body and a deep amber color with fruit cake and toffee notes,” Brooking says.
Many of the most exclusive Bowmore whiskies are matured in the No. 1 Vaults, the oldest licensed Scotch whisky warehouse in the world. “This warehouse sits
at the edge of the sea, imbuing the resting spirits with tropical fruit notes in the whiskies’ older years,” Brooking says. Most prized of all are the single malts, produced in the 1960s, which are much sought after by collectors at auctions.
In addition to reducing peat use, another reason Bowmore has been named one of Europe’s greenest companies is the reuse of hot water condensed in the stills. Previously pumped out to sea, the water is used in the waste heat recovery system to create hot air in the malt kiln, as well as to heat the island's swimming pool next door and the Bowmore Visitor Center.
Next up for the brand is the final release from their Aston Martin Series, a 21-Year limited-edition aged in select tawny port-finished American oak and Spanish Oloroso sherry casks. This is the fourth in a series created in collaboration between Bowmore Master Blender Ron Welsh and Aston Martin Chief Creative Officer Marek Reichman.
Each of them is a master of their own art who shapes and influences every product produced, whether it’s a Bowmore Single Malt Scotch Whisky or an Aston Martin car. The 21-Year Masters Selection Single Malt pays homage to the true intentionality which defines Bowmore.”
— SIMON BROOKING, SENIOR SCOTCH AMBASSADOR FOR SUNTORY GLOBAL SPIRITS “
This partnership also highlights the extraordinary ageability of Bowmore Scotches, with innovation meeting tradition for a masterful bottling. Pour a dram to celebrate Bowmore’s centuries long tradition of craftsmanship and its continued commitment to excellence.
Living in Harmony
BALLOTIN WHISKEY BRINGS BOURBON AND CHOCOLATE TOGETHER
By Michael Tulipan
Bourbon and chocolate live in harmony in Kentucky lore and Ballotin Whiskey brings this legendary combination together with a range of creative, high-quality flavored whiskeys crafted under the watchful eye of owners Paul and Lisa Tuell.
In 1935, then Kentucky Governor Ruby Laffoon declared that nothing tasted better than “a sip of Kentucky bourbon and a bite of chocolate.” Local chocolatier Ruth Booe was seated nearby and overheard Laffoon’s remarks. Two years later, after much experimentation, the popular confection known as the “Bourbon Ball” was born.
Paul and Lisa Tuell launched the company in 2016 in Louisville, Kentucky. When starting his own brand, Paul drew from his long career at Brown-Forman where he oversaw both the Southern Comfort and Finlandia Vodka portfolios. He also had experience running the “Southern Comfort Cocktail Tour” with Ann Rogers Tuennerman, which evolved into Tales of the Cocktail.
“I was a flavor purveyor and advocate amidst the hallowed Tennessee whiskey and Kentucky bourbon brands that garnered most of the attention at Brown-Forman,” says Tuell. “So, I knew what I was getting into launching a chocolate whiskey brand at the epicenter of the bourbon universe.”
The couple started with a simple mission: to create a spirit they both wanted to drink that was delicious, approachable, and credible to consumers. To do this, Tuell focused on the complex flavor profiles that bourbons, and whiskey in general, offer. The goal was to complement the spice and charred oak notes of aged whiskey with a balanced chocolate flavor.
The base of Ballotin’s spirits is barrel-aged whiskey carefully blended with all-natural flavors and ingredients like cocoa, Bing cherries, nuts, and real dairy cream. The range currently features nine flavors, from Chocolate to Peanut Butter Chocolate to Chocolate Mint, with a new luxury line of offerings like Ballotin Very Dark Chocolate Amaro and Mexican Chocolate & Orange hitting the market soon.
Tuell stresses that Ballotin produces flavored whiskeys, not liqueurs. “Consumers, bartenders, and mixologists have embraced flavored whiskies as a fun way to explore the whiskey category,” he says. “Flavor-forward and approachable, quality flavored whiskeys are perfect for today’s consumers seeking innovation and variety.” The packaging reflects as whiskey thanks to the thick glass, heavy bottom, and wood-topped cork stopper.
Ballotin is a great option when you want to take popular whiskey and bourbon cocktails like the Old Fashioned or Espresso Martini up a notch. Tuell suggests making a Whiskey Sour with Bourbon Ball Whiskey and fresh lemon juice. Another option for summer is lightening up Ballotin in a smash like a Chocolate Mint Smash with blackberries, strawberries, and fresh lemon juice.
“Ballotin Whiskey Creams are popular cocktail spirits as well,” says Tuell. “A Black Cherry Russian with our Chocolate Cherry Whiskey Cream or a Mocha Flat White using our Chocolate Mocha Cream belongs on every after-dinner drink menu!”
If you are looking for something “dangerously good” to finish off a meal or elevate a cocktail, reach for a bottle of Ballotin Whiskey.
We know once you taste Ballotin, you will see that it can be a flavored whiskey game-changer for you.”
— BALLOTIN OWNER, LISA TUELL “
America Loves Armagnac
DELORD ARMAGNAC IS A POUR OF HISTORY IN A BOTTLE
By Victoria CeCe
The Delord family distillery is behind some of the most exquisite expressions of Armagnac—a historic French spirit that predates Cognac.
For the past fifteen years, the best-selling and possibly the most awarded Armagnac in America has been Armagnac Delord. Since the early 2000s, Jérôme and Sylvain Delord have strived to perpetuate the traditions of their house while developing the family vineyard.
— DANIEL AND CHRISTINE COONEY, OWNERS OF HEAVENLY SPIRITS, IMPORTERS OF DELORD ARMAGNAC TO THE UNITED STATES
These traditions started in 1893 when Prosper Delord—an itinerant distiller—would travel with his alembic, transforming farmers’ white wine into Armagnac. His sons were inspired by their father’s craft, turning it into a family business. “In 1932, Prosper’s sons Gaston and Georges started the Armagnac house Delord Freres in Lannepax as producers, distillers, and traders. They sold their BasArmagnacs far and wide, including to the United States,” adds the Cooneys.
Flash forward nearly a hundred years, greatgrandsons Jérôme and Sylvain are carrying on the incredible Delord legacy, making their predecessors' dreams come true.
“Their dream, but also that of their father, was to reacquire the Galaubas estate, which has now been done, and its renovations are almost complete. This historic family agricultural wine property operated until the death of Georges Delord in 1967,” says the Cooneys.
“With its many hectares of certified organic cereals, Galaubas also adds five hectares of certified organic vines, allowing Jérôme and Sylvain Delord to introduce very soon ‘organic’ as a category of their Armagnac collection.”
Having completed their first organic distillation this past year, in December of 2023, the Delord brothers continue to make advancements for the family business, which only adds to the long distinguished history of Armagnac being the first, and oldest spirit created in France, 700 years ago.
This proud history and authenticity is reflected in the expressive Delord labels. Each one features the distinctive calligraphic type style derived from Jacque Delord's original handwriting style. And the mustache design?
In the bottles, though, are quite the elixirs. Delord’s lineup brings you from Armagnac blends to vintages to even a Blanche or white Armagnac. The variety of expressions gets the creative cocktail-concocting juices flowing.
But, if you’re eager for some direction, the Delord team has cocktail recipes that make for a smooth armagnac introduction. We love the spins on the classics like a Blanche Julep or a vintage Armagnac Old Fashioned. But this summer, the Solaris shines bright—a cocktail with exotic energy crafted by Mitchell Armstrong of Death & Co Denver.
With so much history, there is definitely a need to celebrate, especially with Delord’s recent 130-year anniversary. To celebrate, the team recently released a rare Armagnac blend, crafted from one vintage year from each of the four Delord generations. Sylvain himself describes it as “an aromatic journey through the expertise of four generations." We’re talking from 1900 to 1938 to 1972 to 2004!
So, get yourself a pour of history in a bottle with America’s favorite Armagnac—best served neat or nestled into your favorite cocktail recipe.
in the spirit of exploration
BARSOL PISCO HOLDS GREAT POTENTIAL FOR GROWTH BEHIND THE BAR
By Megan Rider
The story of BarSol Pisco began in 2002 with Diego Loret de Mola and Carlos Ferreyros, who embarked on a journey to revive a cherished tradition in Pisco production by acquiring Bodega San Isidro S.R.L. Nestled in Peru's Southern Valley of Ica, this prestigious distillery had weathered the turbulence of Peru's agrarian reform and economic challenges throughout the 20th century. Their acquisition marked not only a renaissance for the century-old distillery, but also a commitment to honoring its rich heritage and craftsmanship.
The distillery, renowned for its exceptional Pisco crafted from Quebranta and Italia grapes, had originally been established under the stewardship of Dona Blanca Mendiola Martinez. Her dedication to artisanal methods set a high standard that was continued by her son, Alfredo Mendiola, until external pressures halted production for many years. Upon acquiring the distillery, Loret de Mola and Ferreyros set out to restore its original artisanal essence, sourcing grapes from over 125 local, small-scale growers to ensure authenticity and quality.
Under the brand name BarSol, their mission has been clear from the outset: “To bring to every bar in the world the best Pisco produced under the ‘sol’ of Ica. Hence, the brand name ‘BarSol.’” Pisco, a unique spirit category, is produced solely from grapes and relies on natural fermentation with native yeasts from the grape skins. This purity extends to the distillation process, where only Charentes-style copper alembics are used, resulting in a spirit of unparalleled quality, aroma, and flavor.
In the world of mixology, bartenders are becoming increasingly innovative with Pisco beyond the traditional Pisco Sour. Classic cocktails like the Pisco Punch and Chilcano de Pisco are being reimagined, while new creations highlight the versatility of Pisco. Bartenders find pisco to be a great option in tiki cocktails, Martinis, Negronis, and split base drinks. BarSol actively supports this creativity by offering a range of cocktail recipes that celebrate both classic and contemporary interpretations.
Looking ahead, Diego Loret de Mola sees a bright future for the Pisco category, particularly in the context of a global trend towards exploration and appreciation of authentic, high-quality spirits. “With other categories becoming increasingly saturated and both bartenders and consumers showing more interest in exploring new options, I am confident that the ‘unaged’ grape spirit category, particularly Pisco, holds great potential for growth. Pisco stands out as the most authentic and natural spirit category globally, showcasing delightful aromas and flavors of fruits and flowers that can greatly elevate the drinking experience. Besides, who can resist the charm of flowers?” BarSol Pisco is distributed in over 50 countries and is positioned to capitalize on the growing interest.
BarSol prioritizes quality and sustainability, partnering closely with local growers for superior organic grapes. This commitment shines through each bottle of BarSol Pisco, capturing Ica’s Southern Valley terroir. BarSol is expanding with new projects and products to meet rising demand in emerging markets. Focused on education and market growth, especially in the USA, BarSol aims to strengthen its position as Peru’s premium Pisco brand known for quality and craftsmanship.
Chilcano
INGREDIENTS
2 oz. BarSol Pisco Acholado
¼ oz. fresh lime juice
2 Dashes Angostura aromatic bitters
Ginger ale (to top)
PREPARATION
In a highball with ice, build all ingredients, bitters, Pisco, lime juice and ginger ale and stir. Garnish with lime wheel inside the glass or on the rim.
IL Peruviano Negroni
INGREDIENTS
1 ½ oz. BarSol Pisco Puro Italia
1 oz. Vermouth Rosso
1 oz. Rose Aperitivo (Luxardo Bitter Rosso)
1 dash orange bitters
PREPARATION
In a mixing glass with ice, pour all ingredients and stir quickly to chill (10 secs). Strain into a rocks glass with one big ice cube. And garnish with a thin orange half wheel or orange peel.
Pisco Sour De Maracuya (Passion Fruit)
INGREDIENTS
3 oz. BarSol Pisco Puro Quebranta
1 oz. Passion Fruit Pulp
½ oz. fresh lime juice
¾ oz. simple syrup
½ egg white
PREPARATION
In a shaker, add all ingredients except the bitters. Dry shake for 30 seconds to emulsify the egg white. Add 4-5 ice cubes and shake again for another 30 seconds to chill contents. Double strain into a cold glass. Garnish with 1 to 3 drops of Angostura Aromatic Bitters on top of foam.
Classic Pisco Martini
INGREDIENTS
2 ½ oz. BarSol Pisco Mosto Verde Italia
½ oz. French Style Dry Vermouth
2 dashes orange bitters
PREPARATION
In a mixing glass with ice, add all the ingredients and stir to chill. Serve straight up and garnish with a lemon twist.
Pisku Bird
INGREDIENTS
1 ½ oz. BarSol Pisco Puro Italia
½ oz. Rose Aperitif Liqueur (Luxardo Bitter Rosso)
½ oz. fresh lime juice
2 oz. pineapple juice
½ oz. passion fruit syrup
PREPARATION
In a shaker with ice, add all ingredients Pisco, red aperitif liqueur, lime juice, pineapple juice, passion fruit syrup. Shake very well and strain into a crushed ice filled rocks glass. Garnish with mint and pineapple leaves.
Quebranta Espress
INGREDIENTS
2 oz. BarSol Pisco Puro Quebranta Mosto Verde Quebranta
½ oz. coffee liqueur (Luxardo Espresso Liqueur)
½ oz. simple syrup
2 oz. café espresso
3 dashes cacao bitters
PREPARATION
In a shaker with ice, add all ingredients, Pisco, coffee liqueur, simple syrup, and espresso coffee. Shake well and strain into a chilled cocktail glass. Garnish with cocoa bitters.
QuebranTai
INGREDIENTS
2 oz. BarSol Pisco Puro Quebranta
½ oz. Orange Curacao (orange liqueur optional)
¾ oz. fresh lime juice
¾ oz. pecan nut orgeat
2 Dashes cacao bitters
PREPARATION
In a shaker with ice, add all ingredients Pisco, orange liqueur, lime juice, pecan nut orgeat, bitters. Shake very well and strain into an ice filled rocks glass. Garnish with mint leaves and pecan nuts.
El Capitán
INGREDIENTS
2 oz. BarSol Pisco Acholado
2 oz. Sweet Vermouth (Rosso Torino style)
2 dashes Angostura aromatic bitter
PREPARATION
In a mixing glass with ice add all ingredients and stir to chill. Garnish with green olive, normally served on the side of the cocktail.
crafted precision with
FONTBONNE
1874 HERBAL LIQUEUR IS AN EXCEPTIONAL ADDITION TO ANY BAR
By Michael Tulipan
While everyone has their secrets, few date back one hundred and fifty years. Once lost for generations and now making its American debut, Fontbonne 1874 Herbal Liqueur recreates a secret recipe that distills 26 roots, plants, and spices to create one of the world’s most unique liqueurs.
The secret production process for the liqueur was created by founder Jean Fontbonne in 1874, then passed down to his son, René Louis. Unfortunately, it was lost with the sale of the company in 1909. Now, this once forgotten recipe has been revived and arrives in the United States for the first time.
Produced in Dijon, France, Fontbonne 1874 Herbal Liqueur offers herbaceous aromas mingled with spice and a touch of menthol for freshness. On the palate, this freshness is followed by herbal and aniseed notes and a subtle floralness, with licorice and cinnamon on the finish for a lingering warm and spicy taste.
While the production method itself may be a closely held secret, the ingredients for Fontbonne offer up a spice rack’s bounty of
herbs such as licorice, fennel, tarragon, juniper, thyme, coriander, lemon peel, black tea, and more. Crafted with precision, Fontbonne 1874 delivers a powerful harmony and subtle balance of flavors, making it an exceptional addition to any bar. Its versatility and complex flavor profile allow for creative and innovative cocktail creations.
Fontbonne 1874 Herbal Liqueur plays well with citrus juices, passion fruit and pineapple, and balances out both sweet and sour flavor profiles. Try it in a variety of classic cocktails or use it as inspiration to create something brand new. Bartenders are already using it in drinks like a more herbal-forward Manhattan with Fontbonne replacing the sweet vermouth, or in a Last Word where it can sub for the increasingly difficult to source Green Chartreuse.
If you are looking to broaden the base of non-sweet liqueurs behind your bar, look for the distinctively green tinted Fontbonne bottle proudly emblazoned with the year of its founding, 1874. And don’t forget to let your customers know they are tasting a bit of history, once lost, and now rediscovered, for the modern cocktail enthusiast.
Look for this newly arrived liqueur to take its place on backbars throughout the country this year due to its adaptability and unique flavor profile. Its herbaceous, spicy, and aniseed notes, coupled with a touch of menthol and floral nuances, provide a dynamic base for various drink recipes.
The Timeless Art of Making Gin
THREE CENTURIES OF DISTILLING MASTERY WITH NOLET’S GIN
By Michael Tulipan
NOLET’S Silver Gin marries centuries old tradition to today’s modern tastes for an exhilarating cocktailfriendly spirit sure to make for an endless summer of great drinks.
Founded in 1691 by its namesake Joannes Nolet, the Nolet Distillery is still run by the family today, tenthgeneration Carolus Sr. and his eleventh-generation sons Carl Jr. and Bob Nolet. NOLET’S Silver Gin builds on the distillery’s three hundred plus year heritage and Carolus’ ground-breaking work in the spirits industry. The gin caters to customers seeking out higher quality offerings in the category, as well as their ever-evolving search for authentic and sustainably conscious brands.
While the full recipe remains a closely held secret, NOLET’S Silver Gin offers a more modern flavor profile to balance out the traditional bold juniper characteristics thanks to the key ingredients of fragrant rose, juicy peach, and slightly tart raspberry. The individual botanicals are all macerated and distilled separately, then blended to create a perfectly balanced gin. Most importantly, the highest quality standards are maintained with each batch distilled at Nolet Distillery in Schiedam, Holland and approved by a family member.
NOLET’S Silver Gin is the best gin option for making cocktails. Carl Jr. recommends complementing the botanicals when creating drinks. “The rose, peach, and raspberry botanicals in NOLET’S Silver Gin provide versatility and a renewed take on both classic and modern gin cocktails,” he says. To let the gin’s botanicals shine through, try simple summer classics like a NOLET’S Silver Gin + Tonic with fun garnishes like a grapefruit wheel and a sprig of mint. Another option is to use NOLET’S Silver Gin to elevate old favorites like a Negroni, Tom Collins, or Bee’s Knees.
NOLET’S Silver is a fresh and surprising take on gin. NOLET’S Gin has no carbs, no sugar, is gluten-free, and is only 117 calories per 1.5 oz. serve. The gin is also Non-GMO Project Verified.
— CARL NOLET JR.
“ ”
RECIPES
JACKSONVILLE’S CATALUNA RESTAURANT AND LOUNGE IS WHERE ELEVATED DINING MEETS VIBRANT NIGHT LIFE AND GUESTS ENJOY A TRANSCENDENT COCKTAIL EXPERIENCE. BEVERAGE DIRECTOR JOHANN LUQUE CAREFULLY BLENDS THE RICH FLAVORS OF THE MEDITERRANEAN WITH GLOBAL SELECTIONS TO PROVIDE A UNIQUE AND HIGH-QUALITY DRINKS PROGRAM.
BENDICIÓN GITANA
INGREDIENTS
Pisco Chicha
Morada Syrup
Ancho Verde Liqueur
Cabernet Sauvignon
Lime juice
Xocolatl Mole bitters
PREPARATION
Combine ingredients over ice in rocks glass. Stir. Garnish.
Photos courtesy of Secret Light Agency
CLEAR MIND
INGREDIENTS
PREPARATION
Clarify ingredients, serve in a cocktail glass with skeleton leaf garnish.
Guava Milk Punch
Bosscal Mezcal
Sloe Gin
Citrus Mix
Guava Syrup
Coconut Milk
ROYAL ELIXIR
INGREDIENTS
Japanese whiskey 12-Year-Old
Lustau Amontillado
House bitter Gourmet cherry with gold (for garnish)
PREPARATION
Combine ingredients in a rocks glass over block ice, stir. Garnish with a cherry with gold.
MUSA
Beverage Director Johann Luque does not disclose the ingredients for Musa. This drink is a secret recipe designed to offer a unique experience. The idea is that the ingredients are not as important as the feelings and inspiration the cocktail can provide.
LP O’BRIEN
LP O'BRIEN HAS QUICKLY BECOME A NAME SYNONYMOUS WITH INNOVATION AND EXCELLENCE IN THE REALMS OF MIXOLOGY, ENTREPRENEURSHIP, AND WOMEN IN BUSINESS. AS THE FIRST WINNER OF NETFLIX'S ULTIMATE DRINK MASTERS, SHE HAS CAPTURED GLOBAL AUDIENCES WITH HER CREATIVITY AND EXPERTISE IN COCKTAIL MAKING. HER SUCCESS NOT ONLY SHOWCASES HER SKILL, BUT ALSO HER ABILITY TO CONNECT WITH PEOPLE THROUGH MIXOLOGY.
Photo by Seth Harrington
FAVORITE BAR.
One of my favorite bars is Service Bar in DC. They have an incredible atmosphere and a menu that’s both innovative and rooted in classic techniques. It’s a place where you can really see the artistry of bartending come to life.
FAVORITE DRINK.
My go-to drink is a well-crafted Martini. It’s a true test of a bartender’s skill.
DOING NOW.
I'm currently working on opening my own bar, which is an exciting and challenging endeavor. Additionally, I'm expanding my Bodega Culture pop-up events to more cities, bringing a unique and vibrant experience to new audiences.
