EDITORS NOTE
WINTER 2011
T
hank you for your patience while we sought a new perspective at Chilled Magazine. For those who know us, we’re
essentially the same but with a different vantage point. Not unlike the bartending community, we take the basics –
gin, vodka, whiskey, rum, tequila, beer, wine and champagne and add a fresh, creative twist giving drinkers something new.
Chilled is no stranger to the trade and has had the good fortune to cross paths with many experienced and imaginative bartenders, mixologists, bar owners and brand affiliates in the industry. These inspiring individuals are passionate about their craft and have one very important thing in common: they are experts at the art of drinking. Like a chef who serves those who enjoy eating, bartenders and brand owners take pride in their creations, are excited to have guests try their latest concoctions and are eager to share their recipes.
Chilled Magazine identified a great opportunity to harness the wealth of information about drinking and figured the expertise was worth sharing with you. So, with an idea to keep things fresh each time, Chilled will feature a different editor for every issue. We’ll invite the experts to let us in on what they know and how they came to know it. And in the same way people enjoy good company when drinking, our editors will invite their friends along for inspiration. In this way we’re hoping to cast a wide net across the vast pool of knowledge and leave no stone unturned in reporting the essentials. The art of drinking? Someone’s got to learn it.
Chilled
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CHILLED WINTER 2011
