PR%F the Magazine
Volume 01. February 2022
ISSUE 08
Christie Brinkley - Bellissima
spirits. wine. potations and libations. beverage industr y news. ISBN 9788024715148 ISBN 80-247-1514-7
9 788024 715148 >
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the team
PR%F the Magazine Michael Politz Publisher
Michele Tell
Founder, Executive Director
Jennifer English Editor-At-Large
Debbie Hall
Editor-in-Chief
RJ Dixon
Creative Director, PR%F Awards & PR%F the Magazine
Terry Hart
Director of Competitions
Colleen Banks
Director of Business Development
Contributors: Stephanie Blitz Jerry Hammaker George Manska
Contributing Photographers: Dennis Vinther Kelsey Chance Kevin Kelly Ninkasi Brewing Company Myrna Suarez Derek Richbell Anna Gunselman Cover Photo by Myrna Suarez
Contact the Team at
ProofMagazineInfo@gmail.com
PR%F the Magazine is owned and published electronically by The Original Brand, LLC. Copyright 2019 PR%F Awards and distinctive logo are trademarks and owned by The Original Brand, LLC. All Rights Reserved. No part of this electronic magazine may be reproduced without the written consent of PR%F the Magazine. Requests for permission should be directed to: ProofMagazineInfo@gmail.com. The information contained has been provided by such individual, even organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm.
in this issue
PR%F the Magazine LETTER FROM THE EXECUTIVE DIRECTOR
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WELCOME OUR JUDGES
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A ROSÉ BY ANY OTHER NAME
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THE SCIENCE OF SPIRTS
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WESTGATE LAS VEGAS RESORT & CASINO
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BUBBLES & LOVE - CHRISTIE BRINKLEY
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BEAUTY & TASTE IN A CAN
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CELEBRATE! THE PR%F AWARDS 2021
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5 BEVERAGE TRENDS
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PR%F the Magazine
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Two Competitions. One Price.
MASKED
UNMASKED
The coveted double-blind tasting competition
The total package competition
Century Award
Perfect. To receive a Century Award is to be defined as perfect. It is a 100-point perfect score, unanimously, from all judges present at the awards tasting program. Unanimous. Only a selection of these brands makes it to the prestigious level. It is the ultimate accolade and the utmost level of achievement in a spirits and wine brand. Unparalleled.
Double Gold Award
Outstanding. Spirits and wine awarded a Double Gold are beyond industry standards and celebrated with prominent elegance in their respected categories. These brands define finesse and make a palate dance with superiority. When you achieve this award, your brand defies gravity.
Gold Award
Great and distinguished with high praise and worthy of celebration. Our Gold award is a high merit of achievement. These are the brands that set the bar beyond standard heights and reach it — at all costs and are classified as some of the best brands in the arena. Hue, Taste, Texture, Power, Length, and Echo all balance to create a superb flavor and moment.
Silver Award
Rated as good and recommended for the public, our Silver award recipients demonstrate a noticeable well-balanced presence between flavor and complexity, taste and finish. Many of our Silver recipients can be found nationally in stores, restaurants, bars, and online.
Bronze Award
Our Bronze award recognizes these brands to be fair, well-crafted, attractive to nose, taste, and finish—worthy of recognition.
Enter your brand today.
www.proofawards.com
FROM THE EXECUTIVE DIRECTOR
from the desk of Michele D. Tell
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Dear Readers, Welcome to our February 2022 edition of PR%F the Magazine featuring supermodel, philanthropist, actress, and award-winning wine and sparkling wine brand creator Christie Brinkley. We are pleased that our special digizine is entering our second year of operation and want to thank all of our participants, advertisers, brands, distilleries, wineries, our management and team. We especially want to thank and honor special brand creators for your mad scientist attitude and for embracing the new with your ingenuity. It’s hard to believe we are working on PR%F Awards IV. This will be our fourth consecutive year of bringing new and established brands into the hands of buyers to be rated, judged, and decorated with our hand-crafted medals. PR%F Awards 2022—Masked! and Unmasked!—will continue its dual competition platform in July 2022. First, there is PR%F Awards 2022 Masked!. This is the coveted double-blind tasting where buyers from across the United States taste and rate your brand with a 100-point scorecard searching for the ultimate next new thing. PR%F Awards 2022 Unmasked program—The Total Package tasting—is when the judges taste your juice, hold your bottle, see your logo, marketing, and price point. All of our judges are buyers, so taste, appearance, marketing and price go hand-in-hand with what they are looking for to bring home to their shelves. Your brand can be sold at bars, casinos, nightclubs, restaurants, airlines, cruise ships, distributors, retail and grocery chains, and more. We just added a bar gadget and bar tools competition at the PR%F Awards. Check out our extended categories to enter at www.proofawards.com. Our goal is to bring the adult beverage industry the most compelling competition and content and become an outlet for all of us to share. We are not afraid of thought-provoking topics; we welcome them. We would like you to send press releases, announcements, and information to proofmagazineinfo@gmail.com. We are your platform to get the word out about your emerging brand or established favorites, new beverage technology, new drinks. It’s a chance to shine in front of your industry and get you in the minds of the consumer. Let us be a forum for you. PR%F Awards 2022 is set for July. Enter your brands today at www.proofawards.com or reach out to our Business Development Director Colleen Banks at Colleen@proofawards.com or our Competition Director Terry Hart at TerryHart@proofawards.com for group entries and special packages that include both PR%F Awards and PR%F the Magazine.
Cheers, Love & Light, Michele D. Tell Executive Director, PR%F the Magazine Founder, PR%F Awards
PR%F the Magazine
THE SPIRIT OF ADVENTURE
CRATER LAKE SPIRITS ROCK AND RYE Friends don’t let friends drink bad spirits. That’s why we created this classic rye whiskey cocktail: the ideal camping and adventure companion. Whether you’re shredding the mountain, sitting around the campfire, or simply watching the clouds roll by overhead, Crater Lake Rock & Rye will serve you well. Notes of dark cherry, blood orange, and bitters make for a carefree crowd pleaser. Our Rock and Rye won Double Gold in PR%F 2021 spirits award competition! Check out our website craterlakespirits.com for buying options near you.
For over a quarter of a century Crater Lake Spirits has been at the forefront of the craft spirits movement, all built on a simple mission: Distilling real spirits made from real ingredients. This Bend, Oregon based distillery was founded with the goal of reviving the tradition of American handcrafted gin and vodka. One of the Pacific Northwest’s oldest and largest distilleries, it continues to produce a growing array of distilled spirits, all still created in small batches. The offerings have expanded beyond the original vodka, gin, and whiskey to include infused vodkas, reserve products, ground-to-bottle estate spirits, Black Butte Whiskey (a collaboration with brewing pioneer Deschutes Brewery), and other special and seasonal projects. These special projects have included a double malted barley whiskey, an agave spirit, and an aged rum, all exclusives in the two Crater Lake Spirits Oregon-based tasting rooms. From ground to bottle, the distillery produces a portfolio of spirits that remains true to its roots. Inspired by the pure water of the Cascade Mountains, the flagship product, Crater Lake Vodka, is filtered a minimum of ten times through charcoal and crushed lava rock, a practice unique to them that mimics the natural filtration of water in their region. A quirk of nature that produces water so ideally suited to alcohol production that Bend is home to over 30 breweries, many of which are nationally recognized. Created from 100% rye grain, Crater Lake Straight American Rye Whiskey is aged in number 4 char new American white oak barrels for two years. While two years may be young for some whiskies, the high desert climate of Central Oregon, with its low humidity and incredible temperature variations, provides an aging environment that matures whiskies quicker than the more temperate climates of Scotland or the American southeast. In fact, Crater Lake Rye was one of the American whiskies that inspired the concept of terroir in aging whiskey. This history has led Crater Lake Spirits to earn prestigious honors in this year’s PR%F Awards. Crater Lake Reserve Gin won the Silver Medal, with focused botanicals of juniper berries, coriander, bitter Seville orange peel, sweet glazed orange peel and grapefruit peel. With a minimum filtration of 50 cycles, this gin’s smooth taste and impeccable citrus and herbaceous notes make it worth the space in any gin connoisseur’s liquor cabinet. Rock and Rye Whiskey won the Double Gold Medal, a ready-to-drink classic rye whiskey cocktail with notes of dark cherry, blood orange and bitters. In early 2022, the company launched its 60 proof Rock and Rye Whiskey in 100ml cans. Available in packs of two, the cans are available immediately in Oregon with future expansion planned. Currently, 750ml bottles are available for purchase at craterlakespirits.com, or available by request wherever liquor is sold near you. What’s next? Crater Lake Spirits remains focused on celebrating and supporting local. A passionate supporter of social responsibility and sustainability, the distillery believes in providing spirits crafted from real ingredients that are authentic, fresh, and sourced locally whenever possible. The distillery has made a switch to using recycled and post-consumer packaging products, growing many of its own herbs and spices, composting on-site and they are working on the development of a solar-powered facility.
welcome our judges
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WELCOME OUR JUDGES! Officially named the world’s largest spirits and wine competition in the US, PR%F Awards, judges travel across the US to create spirits, wines, and beverages in a proprietary 100-point rating system. Each judge is a key buyer and decision maker in the spirits/wine industries and comes from different facets of the industry: distributors, retail, restaurants, bars, nightclubs, resorts, airlines, liquor stores, box chains, and online distributors. PR%F Awards 2021 launched a new dual adult beverage competition format to include two competitions in one—PR%F Awards-Masked, The Double-Blind Tasting, and PR%F Awards-Unmasked, The Total Package. After tasting points are accumulated, the distinguished panel of judges (all buyers) will evaluate each brand unmasked, showing their naked contents. Judges will see and feel the bottle, can, or product, read the ingredients and see the overall marketing package (look, feel, and approach) the brands want to convey to the patron. This prestigious honor for winners selected by beverage industry buyers is the ultimate competition with more than 300 categories. PR%F Awards thanks all of its judges and showcases the experts that participate.
PR%F the Magazine
Matthew-Lorèn Lindsey, Sommelier
Sommelier Matthew-Lorèn Lindsey has spent the last 15 years as a wine collector and industry leader in the wine space as an importer and distributor in the Las Vegas casino market. He is the lead sommelier and wine judge for the PR%F Awards, the largest doubleblind wine and spirit competition in the United States. He serves as the Executive Sommelier and Director of Wine for the National Blended Festival, curating the wine experience for thousands of festival attendees. Additionally, he is the founder of Appellation Wine Brands, a luxury lifestyle company that creates wine brands for restaurant groups, hotels, and private companies. Matthew shares his passion for wine as the founder and educator of The Advanced Wine Course.com, an e-learning platform for wine enthusiasts and novists. He is the creator of advancedwinecourse.com, an online wine course. He is the Sommelier and Director of Fine Wine at West Coast Beverages (import and distribution company).\
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welcome our judges
WHAT DID YOU FIND DIFFERENT DURING THIS YEAR’S JUDGING?
WHAT TRENDS DID YOU EXPERIENCE DURING THIS YEAR’S JUDGING?
Matthew-Lorèn Lindsey: Overall, the format of the competition remained the same with the addition of new wine varietals and regions that didn’t have a presence last year. Additionally, the uncovered portion of the judging on Day 2 allowed us judges to see the wines and score them based on pricing and packaging, which is a vital component in our purchasing decision.
Matthew-Lorèn Lindsey: Over the last couple of years, Northern California has been hit with a multitude of natural and economic disasters. On the international front, imports have been decimated by both tariffs and supply chain issues, resulting in an upward trend in pricing.
WHAT DID YOU THINK OF THE UNCOVERED PORTION OF THE JUDGING? Matthew-Lorèn Lindsey: The unmasked portion of the judging was a very welcomed addition to the PR%F Awards. While blind tasting allows us to approach each wine with an unbiased perspective, adding the unmasked portion really gave me the opportunity to understand the full story behind the brand the winemaker is trying to tell. Furthermore, as a buyer, it gave me a clear insight on potential market viability based on product design, price point, and regional demand.
This unfortunate trend has a redeeming side effect; it’s given other high-quality wine regions the stage to shine. Paseo Robles in Central California stole the show garnering multiple Century and Double Gold Winners this year at the Proof Awards. I think this is reflective of a paradigm shift in consumer trends. They are looking for high-quality wines that are economically viable.
PRICKLY PEACH
OAXACAN APPLE
MILLION MILER
ALOHA RICKEY
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a rosé by any other name
e m a N r e h t O y n a y b é s o AR aker
m by Jerry Ham
er Dennis Vinth Lead photo by in Kelly ev K by e in ring w Photo of pou
R
osé wine finds a special home in the Provence region of France, where over 85% of wine production is rosé. There, it is usually made using two methods; skin maceration process and direct press. The maceration process leaves the clear juice from red grapes in contact with the red skins for a limited time. This soaking draws color from the skins. The length of time in skin contact, and therefore the intensity of color, is usually 2 to 20 hours and decided
call a rose. e w h ic h w t a Th ? e “What’sniny oathnaermname would smelliaamsShswakeesepet.ar”e By a liet by Will Romeo and Ju
by the winemaker. The direct press method tends to produce a lighter color rosé and is the traditional method for production in Provence. Grapes are slowly pressed to extract a delicate color from the skins into the juice. If you venture into the France section of your local wine shop looking for a rosé, then you will most likely find a bottle from Provence. You may find a variety of shades of pink, but you will always find them fresh and fruity on the palate. Most often, you will think they
are somewhat sweet. But, these beautiful and refreshing wines tend to be on the dry side with a fruit forwardness that simply reminds the drinker of something sweet. Tavel is a region in France that is exclusive to rosé. These aren’t your “foo foo pink” wines, though. Tavel is the wolf in sheep’s clothing of rosé. Usually higher in alcohol and deep, darker pink, Tavel rosé is a great wine pairing with food. Think light, red wine pairings
a rosé by any other name
white) made mainly from chardonnay grapes. Or, it can be a Blanc de Noirs usually made from one or both of the Pinots. But, we are talking about rosé here! Rosé Champagne is traditionally made from a blending process of adding a small amount of red pinot noir to the white Cuvee. This blend is then fermented for a second time inside the bottle, where the bubbles are born. The result is a beautiful pink bubbly, with a bit more structure and grip, that pairs wonderfully with food.
like pork, salmon, duck, and change it up with a bottle of Tavel. Concentration and structure come from the Saignee or bleeding method of production. Grapes are crushed, just like when making red wine. The skins are allowed to macerate for 8 to 24 hours. Then, some pink juice is bled from the tank to be made into a rosé wine. There are few better ways to celebrate love than with a bottle of champagne. Traditional champagne can be made as a Cuvee blend (usually) of pinot noir, chardonnay, and Pinot Meunier grapes. Champagne can also be produced as a Blanc de Blancs (white from
PR%F the Magazine
Love isn’t restricted to France, and neither is rosé wine. Portugal produces many types of rosé, but Vinho Verde is a fruity and effervescent pink that is quickly gaining in popularity. Try a Spanish Cava rosé for a less expensive yet delicious sparkling! White Zinfandel is
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the most famous rosé from California, usually made a bit sweeter than the wines previously mentioned here, and why most people think pink wines are inherently sweet, but drier styles are slowly overtaking even white zin. In short, rosé wine can be made almost anywhere you find red grapes grown. So, what’s in a name? As you look forward to Valentine’s Day with your own love story, or Galentine’s with a group of friends, pick a bottle of that called a rosé. By any other name, the rosé wine would taste just as sweet (even if it’s dry).
Jerry Hammaker, Owner
Certain Aged Ventures www.CertainAged.com Wine Consultant, PR%F Awards
E H T TRUTH E T S A T OUR VALUES ARE CHANGING THE WAY THE WORLD DRINKS
TRUTH IN SCIENCE
Twisted "marketing science" masks truth and misleads spirits drinkers. Alcohol aroma quickly destroys smell-ability forcing you to rely on your past tasting memories
TRUTH IN EDUCATION
Form your own opinions, why count on someone else's palate? You are the best judge...especially if you use the best glass. The few critics with formal sensory education were trained with tulip glasses which hide truth, and many put personal favorites, tastes and opinions over honest evaluation
TRUTH IN GENDER EQUITY
Women's noses are more sensitive. Tulip glasses discriminate by concentrating nose-numbing alcohol
TRUTH IN PERSONAL ENJOYMENT
Glass choice is critical. NEAT is scientifically designed to divert nose-numbing ethanol, magnify aromas, enhance drinking experiences and support buying decisions
TASTE THE TRUTH
NEAT is the Official Judging Glass of over 34 international spirits competitions. Learn more at www.theneatglass.com
the science of spirits
Olfactory Theory and Anesthetic Effects of Alcohol By George F Manska, Corporate Strategy Officer, inventor & entrepreneur, Chief Research & Development Arsilica, Inc.
A
lmost everyone, including experienced tasters and nosers, underestimates the power of anesthetic ethanol in spirits and its effect on olfactory (smell) sensitivity. This synopsis should clarify the issue and place it in proper perspective.
LOCK AND KEY: THE BASIC THEORY OF OLFACTORY In 2004, the Nobel prize was awarded to Richard Axel and Linda B. Buck for discovering odorant receptor function and organization of the olfactory system has become the mainstay of olfactory sensory research. Every receptor is a lock, and every aroma is a key. Different receptors detect different families of aroma molecules. When a compatible receptor senses an aroma molecule, the lock is unlocked, and a smell signal is sent to the brain for recognition. Humans have at least 6 million receptors; some say higher. Whichever aroma molecule key reaches the compatible receptor (keyhole for the lock) first occupies that receptor until washed away by a mucous flush. Ethanol quickly binds with most receptors, rendering them useless.
PR%F the Magazine
*Richard Axel and Linda B. Buck 2004 Nobel Prize for their discoveries of odorant receptor function and the organization of the olfactory system - the prominent theory of smell. All material, trademarks, content, slides property of Arsilica, Inc 2012-2018 and may not be used or copied without explicit permission.
THE SCIENCE OF SPIRITS
TASTING METHODS 4
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the science of spirits
the olfactory cavity. The whisky or rum may be 40% alcohol, 59% water, and 1% other flavors in its liquid form, but the smellable evaporation cloud of aromas that emanate from a pour of straight spirits in any given moment is more like 95% ethanol, 4% water, and 1% character aromas.
THE MAJOR PROBLEM AFFECTING SPIRITS EVALUATION: All material, trademarks, content, slides property of Arsilica, Inc 2012-2018 and may not be used or copied without explicit permission.
HOW MUCH ETHANOL IS THERE IN SPIRITS? A 40% ABV (alcohol by volume) spirit evaporates quickly. Place two identical glasses on the kitchen counter, one with ½ ounce whisky and one with ½ ounce water. After 24 hours, the liquid level in the whisky glass is much lower or has dried up entirely. Alcohol evaporates first and quickest of any compound in a spirit because it is a simple molecular shape; the smallest mass molecule in the spirit has a lower surface tension and a lower boiling point than water. Water molecules form hydrogen bonds with each other. This science talk means alcohol evaporates much quicker than water. (see comparison chart) Besides water, ethanol is the most abundant compound in all spirits, bottled at 40%+ ABV (alcohol by volume). Remembering why the nurse rubs the arm with an alcohol (methanol) pad before the needle will help place the sensory effect of alcohols in perspective; most think it’s because methanol and ethanol alcohols are antiseptics (sterilizers). Still, they are also anesthetic (numbing) to human neuron receptors whether on the skin, the tongue (pallet burn or pallet overload), or in
Whiffing 95% nose-numbing anesthetic takes its toll quickly on olfactory receptors, as ethanol quickly evaporates, travels fastest, and binds to receptors before larger mass character aromas can be detected, dumbing, and numbing the nose and hindering detection of true character aromas. Also called ethanol anesthesia, noseblindness, ethanol lock-out, anosmia, and olfactory fatigue, two general statements characterize it. “Everything smells the same,” and/or “I can’t smell anything.” This is caused by anesthetic ethanol, and there are no warning signs and no way of knowing when anesthesia begins. The only cure is to stop
All material, trademarks, content, slides property of Arsilica, Inc 2012-2018 and may not be used or copied without explicit permission.
the science of spirits
sniffing to allow time for recovery. 70% recovery takes three to four minutes, full recovery at least seven minutes, as the mucous slowly replaces itself on the epithelium (which covers the cilia), washing away the previously attached aroma molecules.
WHAT HAPPENS TO AN EVALUATION WHEN ETHANOL ANESTHESIA OCCURS? Memory auto-compensation kicks in to save the day bringing memories of past tastings to the conscious mind as a “shopping list” from which the evaluator may choose. Memory autocompensation begs leading questions: “If this is a whisky, I should smell honey, caramel, and oak.” The brain suggests and urges the evaluator to consider spirits from previous evaluations to aid in solving the identification problem, trying to compensate for the loss of smell. The result? Evaluation of past experiences, not the sample in the glass. “But I have my little saucer of coffee beans to sniff whenever I have trouble smelling.” Myth steeped in traditional, erroneous rationale; it simply justifies continuing to smell when symptoms of ethanol anesthesia appear. This myth has been around since the origin of perfumery (Egyptian dynasties?) and has no scientific or factual basis. Coffee beans are only pretentious “Tom Foolery,” as are the myths of smelling one’s own skin or armpit to regress the nose to neutral. Total BS. All of it. Recovery time works.
SUMMARY Always be aware of anesthetic ethanol if serious about evaluating spirits. Use of the NEAT glass is preferred over tumblers, thistles, tulips, and other convergent rim glassware. Ignorance or denial of the effects of ethanol anesthesia will hurt your pocketbook and hinder understanding and appreciation of finely made, highest quality spirits. Maximum appreciation of wine and spirits awaits those who understand and practice the prevention of ethanol anesthesia.
George F Manska Chief of Research and Development, Arsilica, Inc., engineer, inventor of the NEAT glass, and sensory science researcher. Mission: Replace misinformation with scientific truth through consumer education. Contact Information: Phone: 702.332.7305
Email: george@arsilica.com Business mailing address:
452 Silverado Ranch Blvd, Ste #222, Las Vegas, NV, 89183.
PR%F the Magazine
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SAMMY HAGAR & GUY FIERI PRESENT
SANTOSPIRIT.COM
WWW.BARRELSMITH.COM
PLEASE ENJOY BARRELSMITH RESPONSIBLY
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Westgate Las Vegas Resort & Casino is Legendary. Safe. Vegas. Fun. Enjoy the Big Game, Barry Manilow, Cabaret Shows, and Romance.
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estgate Las Vegas is the home for Legendary Vegas Fun, with the excitement exploding in February.
The SuperBook at the Westgate Las Vegas™ features over 30,000 square feet of heart-racing action with a massive 220-foot-by-18-foot 4,000 video wall with over 350 seats. With the exciting sporting events coming up, guests can experience high-action entertainment at the best and largest Race & Sports Book in a smoke-free environment in Las Vegas.
Barry Manilow returns to the Westgate with MANILOW: LAS VEGAS – The Hits Come Home! The GRAMMY®, TONY®, and EMMY® Awardwinning singer, songwriter, producer, arranger, and musician will perform at the Westgate International Theater Feb. 10-12 and Feb. 17-19.
The Big Game will be played in the SoFi Stadium in Inglewood, California, on Feb. 13, and Football Central at the Westgate will be the place to cheer and enjoy the game over the weekend of Feb. 1113. Follow on Twitter @SuperBookSports for the latest news. Barry Manilow is truly one of the greatest entertainers and one of the world’s all-time bestselling recording artists selling over 85 million albums worldwide. He has an astonishing 50 Top 40 singles, including 12 No. 1s and 27 Top 10 hits. He is ranked as the No. 1 Adult Contemporary Artist of all time, according to R&R and Billboard magazines. He has surpassed the record number of performances on the International Theater stage previously held by Elvis Presley.
Westgate is home to great entertainment with its Westgate Cabaret shows, including The Magic of Jen Kramer, Soul of Motown, and The Bronx Wanderers.
westgate las vegas resort & casino
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Fresco Italiano tempts with the perfect blend of menu options that highlight its Italian culinary range and skill. Enjoy Italian-style cuisine defined by freshness and simplicity, like hand-crafted flatbreads baked in a stone-fired pizza oven, produced with imported Italian flour and family recipes. Create custom dishes matching favorite pasta with fresh sauces. Choose from entrées featuring Bone-in Veal Chop Parmigiana, Osso Buco, Frutti di Mare, or Lemon & Rosemary Roasted Chicken, slowly cooked in natural juices and enhanced with fresh herbs and garden vegetables.
The Magic of Jen Kramer turns the impossible into the impossible-to-ignore, wowing audiences with her contagious smile and world-class sleight-ofhand. Guests are always amazed at Jen’s jaw-dropping illusions; her show is full of unforgettable magic and Fun with a capital F. Soul of Motown celebrates doo-wop and Motown as its music enveloped the entire world. Audiences will enjoy the music of The Temptations, The Platters, The Drifters, Smokey Robinson and The Miracles, Sam Cooke, The Jackson 5, Marvin Gaye, The O’Jays, Stevie Wonder, Gladys Knight and the Pips, and Aretha Franklin. The Bronx Wanderers, the father-and-son duo with their top-notch band, pair powerful vocals and musical flair with enthusiasm and genuine love for the music they perform. The Bronx Wanderers recreate the magic of the era and build an energetic bond with their audience while transporting their audiences to the past of legendary music. Feb. 14 is one of the universal days of love, and The Westgate is the perfect place to share a romantic evening. Edge Steakhouse offers a dining experience close to perfection. Guests can savor an extensive menu that combines American steakhouse favorites with delicious specialty appetizers, creative entrées, and innovative side dishes. Top quality wet and dry-aged Prime cuts, domestic Wagyu beef, and fresh seafood are some of its specialties. Toast with selections from the double Wine Spectator Awardwinning wine list with pairing options available.
Benihana Benihana is a unique culinary adventure. As guests walk into the restaurant, they are transported into another world with lush Japanese gardens, flowing ponds, exotic statuary, and an authentic Torri Arch. The exhibition-style Japanese cuisine features hibachi tables with master chefs preparing a full range of unique and traditional teppanyaki dishes. Tasty entrees tantalize with hibachi chicken, teriyaki steak, and filet mignon. Enjoying a colorful signature drink at the bar surrounded by the exotic décor makes the drink that much more special. This iconic world-class destination and the home of Legendary Vegas Safe Fun offers a unique blend of amenities and excitement with all favorite table games, hottest slots on the market, incredible restaurants, endless entertainment, and more than 225,000 square feet of meeting space. Westgate Las Vegas provides a range of culinary adventures with eight Las Vegas restaurants and entertainment.
For more information or to book in Westgate Las Vegas Resort & Casino, call toll free at (800) 732-7117 or visit WestgateLasVegas.com.
s e l b b u B& e v o L CHRISTIE 28
BRINKLEY Photo by Anna Gunselman
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bubbles & love
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egendary supermodel, actress, best-selling author, and entrepreneur Christie Brinkley has appeared on over 500 magazine covers globally. She became the first model to ever appear on the cover of Sports Illustrated for three consecutive years, was the spokeswoman for CoverGirl, a 25-year partnership that marks the longest-running cosmetics contract of any model in history. Brinkley starred as Roxie Hart in Broadway’s Chicago The Musical and performed in television and movies. Brinkley is committed to living an organic, natural life, as reflected in her line of prosecco and sparkling wines made with organic grapes, certified vegan, and imbued with her Bellissima spirit. Treviso, known as the original producer of prosecco, is in the heart of Italy’s Veneto region north of Venice. It is a place of unmatched natural beauty, with its endless rows of vines creating a truly Bellissima landscape. The grapes grown in the vineyards used to produce the Bellissima line are cultivated organically in a unique white limestone soil originating from the river Piave, which lends Bellissima its complex floral aroma.
s e l b b u B e v o L &
Christie Brinkley sparkles with her Bellissima prosecco and sparkling wines. By Debbie Hall
As for entering the wine industry, “they invited me, and I am so delighted,” explains Brinkley. “I was approached by a couple that had discovered a vineyard in Italy that has always been organic with very clean, pure grapes. They tasted some of the wines and wanted to find someone to partner with who could speak to the organic message. They had been following me on Instagram, where I put up pictures of my beautiful flowers, and I am an organic gardener. They wanted to talk to me about organic wine, and we met.” With Brinkley’s artistic background, she was invited to design the bottle, and after sipping different wines, she knew she wanted to be part of this new line of organic prosecco and sparkling wines.
bubbles & love
Brinkley’s spirits of choice have been champagne or tequila. However, the variety of prosecco wines she tasted was too sweet for her palate. She discovered that prosecco today is much different from 30 years ago, with a trend for a drier prosecco as Italy’s answer to champagne. “I am thrilled to be able to offer great taste and flavor with these wines,” she explains. “We offer a quality product that is certified vegan, firstclass and sophisticated at a better price point.” Certified vegan wine means no animal ingredients or animal by-products are used in
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the processing, clarification, or filtration, or at any other step in the winemaking. Bellissima prosecco is also committed to bettering the planet and society. As part of this commitment, “At the beginning of the quarantine, our business was thriving, so we bought PPEs for our front line workers, and we donated 30 percent to this initiative.” Then the fires ravaged California’s hillsides where Brinkley grew up, and Bellissima started a collaboration with One Tree Planted, a nonprofit organization focused on global reforestation. Since 2014, the organization has doubled
Photo by Myrna Suarez
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bubbles & love the number of trees planted each year and is working with partners in over 43 countries. “One Tree Planted was replanting the trees in the areas that were burnt, which is so important to our environment,” she says. “It feels so good, and we want to do more to help support causes that help better our world, especially during Earth Month.” Brinkley hinted at big plans for the coming year that she would reveal later in the year as award-winning wines continue to be produced. Her Bellissima prosecco and wines were awarded four Gold PR%F Awards and one Bronze PR%F Award in 2021. Bellissima’s wines can be purchased online at bellissimaprosecco.com Follow on: • Facebook @ BellissimaProsecco • Instagram @ bellissimaprosecco • and Twitter @ bellissimabycb
“
I am thrilled to be able to offer great taste and flavor with these wines. We offer a quality product that is certified vegan, first-class and sophisticated at a better price point.
Tasting Notes Zero Sugar Sparkling Rosé
Winner of the PR%F Awards 2021 Bronze Award Zero Sugar Sparkling Rosé is made with organic grapes and certified vegan. Made from 100% Organic Pinot Grigio grapes, this Sparkling Rosé has no residual sugar. The elegant pink color of this Bellissima Rosé is transferred from the grapes through a light maceration on the skins of the grapes. All sugar is eliminated from the wine by performing a unique fermentation process, established through years of research, tastings, and samplings. Elegant and fresh hints of strawberry and grapefruit tantalize the palate with the Rosé’s soft and persistent foam. The taste is crisp, fresh, and clean, making it the perfect companion for food pairings. Available bottle format: 750 ml and 375 ml Classification: Sparkling Rosé Wine Grapes: 100% Organic Pinot Grigio Grapes Alcohol content: 11.50% alc/vol Residual sugar: Less than 0.5 gr/liter
Zero Sugar Sparkling White Wine
Winner of the PR%F Awards 2021 Gold Award Zero Sugar Sparkling White Wine is made with organic grapes and certified vegan. Bellissima Zero Sugar Sparkling Wine is its winemaking signature created naturally by implementing a state-of-the-art winemaking process. Years of research, tastings, and samplings led to the perfect technique of eliminating all sugar from the wine. As a result, it is an enthralling wine that exhales a delicate scent of white flowers and grapefruit, fresh, velvety, and creamy with pleasant acidity. Bellissima Zero is crisp and fresh, with a fine and persistent effervescence. Available bottle format: 750 ml and 375 ml Classification: Sparkling white wine Grapes: 100% Organic Glera Grapes Province and Region: Treviso-Veneto Alcohol content: 11.50% alc/vol Residual sugar: Less than 0.5 gr/liter
Sparkling Rosé Wine
Winner of the PR%F Awards 2021 Gold Award This Bellissima Sparkling Rosé Wine is made with 100% organic Pinot Grigio grapes and certified vegan. It is a refined Rosé interpreted in a classic Brut Style, very elegant with an exquisite wine profile. This is a Sparkling Rosé that can pair with any occasion. Available bottle format: 750 ml and 375 ml Classification: DOC Treviso Grapes: 100% Organic Pinot Grigio Grapes Province and Region: Treviso-Veneto Alcohol content: 11.50% alc/vol Residual sugar: 7-8 gr/liter
Prosecco Rosé DOC
Winner of the PR%F Awards 2021 Gold Award The Bellissima Prosecco Rosé Brut is a slightly more sophisticated take on the classic Italian Prosecco DOC, with the addition of Pinot Noir grapes. It is a blend of two terroirs, each one bringing their unique essence. It is a truly refined and elegant expression of flavors. This is a Millesimato wine that suits all occasions, from spontaneous gatherings to the most sophisticated celebrations. Available bottle format: 750 ml Classification: DOC Brut Millesimato Grapes: 90% Glera and 10% Pinot Noir Province and Region: Treviso-Veneto Alcohol content: 11.50% alc/vol Residual sugar: Approximately 11 gr/liter
Prosecco DOC Brut
Winner of the PR%F Awards 2021 Gold Award Prosecco DOC Brut is made with organic grapes and certified vegan. Brut is the driest (least sweet) version of Prosecco DOC Brut is Bellissima’s take on the classic Italian Prosecco DOC. It is aromatic and elegant, with delicate scents of green apple and freshly baked bread. Available bottle format: 750 ml and 375 ml Classification: DOC Brut Grapes: 100% Organic Glera Grapes Province and Region: Treviso-Veneto Soil: Stony field Alcohol content: 11.50% alc/vol Residual sugar: 6-7 gr/liter
AWARD WINNING ZERO SUGAR ROSÉ SPARKLING WINE ALWAYS VEGAN. ALWAYS MADE WITH ORGANIC GRAPES.
PREMIUM ROSÉ WITH A PREMIUM TASTE, MADE FOR CELEBRATING LIFE’S MOST BEAUTIFUL MOMENTS, BIG AND SMALL. THIS IS BELLISSIMA. bellissimaprosecco.com
Proof Awards - double blind taste test 3X WINNER!
Clean Functional Ingredients Only 9 grams Organic Cane Sugar No Artificial Sweeteners Added
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beauty & taste in a can
Beauty & Taste in a Can
Ninkasi Brewing Company launches new RTD. By Debbie Hall Photos Courtesy of Ninkasi Brewing Company
S
cocktails grew 126 percent.” According to IRI, “premixed cocktails and spirits-based seltzers accounted for just over $1 billion in off-premise sales over the 52 weeks ending Nov. 28, 2021.”
The pandemic might have been a factor in the rise in
“As we have seen in the larger beverage sphere, the canned beverage sector is selling very well, and consumers are comfortable purchasing various products in cans. Products offered the past couple of years have proven that canned drinks are now more than cheap beer or wine,” explains Floyd. “People now
even-time James Beard nominee and bartender Jeffrey Morgenthaler has partnered with Oregon’s Ninkasi Brewing Company to create and launch a new canned cocktail line. Ninkasi Brewing Company was founded by Jamie Floyd and Nikos Ridge, becoming an established craft brewery based in Eugene, Oregon.
popularity of Ready-to-drink (RTD) cocktails, but, according to NielsenIQ, “off-premise sales for RTD
beauty and taste in a can
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want choices including canned cocktails.” Ninkasi has since become the second-largest independent brewery operator in Oregon, having sold more beer in Oregon in 2020 than any other Oregon craft brewery and the nation’s 33rd largest craft brewery (Brewers Association, 2020). The brewery embraces an outdoor lifestyle. However, they only bottled their craft beer, which proved to be a challenge. Once they started offering their beer in a can, it was the first time Floyd spoke with Ridge about expanding with a canned cocktail line. Floyd believed it was the perfect time to offer a product that could easily be packed in a cooler or backpack for adventures outdoors. In a post-pandemic world, providing individual drinks instead of passing around a bottle of spirits around a campfire makes sense. When Morgenthaler was working his first bartending job in Oregon over 25 years ago, he met Jamie. When Ninkasi wanted to enter the canned cocktail market, they reached out to Morgenthaler to collaborate and develop a special and unique RTD. Floyd explains that Morgenthaler has been a friend and supporter since the beginning of Ninkasi. Their partnership embodies their shared commitment to creating experiences that bring people together to enjoy the present moment with a cocktail. Their first canned cocktails include Gin Rickey, a gin cocktail with cooling mint, and a splash of lime. Bourbon Renewal is a bold spin on a bourbon classic with zesty lemon and sweet black currant. Agave Paloma blends an agave Paloma with tangy grapefruit and crushed jalapeno. Morgenthaler has designed portable, high-end, authentic cocktails using real spirits and ingredients. The cocktails range from 8.4% to 9% alcohol by volume, maintaining its integrity. “These products are meant to be real cocktail experiences and not just to fill a category,” says Floyd, who is very passionate about serving a great drink.
To find out more, visit ninkasibrewing.com/cocktails and follow on Facebook @ NinkasiBrewing, Instagram @ ninkasibrewing, and Twitter @ NinkasiBrewing.
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“This is for people who want to experience life with a great cocktail including carbonation and crispness.” Ninkasi has also opened its newest restaurant and tasting room, the Ninkasi Better Living Room, located in Eugene’s Whiteaker neighborhood. The gathering space celebrates beer, food, art, and community, with locally-sourced ingredients and flavors of the region designed to complement its craft beers and canned cocktails. However, one dream of Floyd will soon come true. “I was unable to come to Las Vegas in January when the canned cocktail line was being introduced to that market. I love Las Vegas, and I want to walk down the Strip with one of our canned cocktails. That will be amazing. So I plan on visiting, walking down the Strip with my canned cocktails, and taking lots of photos.”
A bold, thick full-flavored mix that won’t water down in your glass. No MSG or high fructose corn syrup.
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The PR%F Awards 2021
G
reat spirits flowed together in camaraderie and unique tastings when spirit industry leaders gathered to judge the the PR%F Awards 2021 and PR%F Awards Design Distinction. Officially named the world’s largest spirits and wine competition in the US, PR%F Awards 2021 encompassed innovation with judging. PR%F Awards 2021 launched a new dual adult beverage competition format including two competitions in one—PR%F AwardsMasked, The Double-Blind Tasting, and PR%F Awards-Unmasked, The Total Package.
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5 beverage trends
s d n e r T e Beverag on in 2022 g n i p p i S h t r Wo Blitz By Stephanie of Words The Architect
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5 beverage trends
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5 beverage trends
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was born Stephanie Blitz ilwaukee and raised in M sides in Las and currently re husband and Vegas with her e is a proud two children. Sh the founder of #boymom and ords. Stephanie Architect Of W riter and is a freelance w s en who believe av m g in et k ar m f coffee, values in the power o r things and experiences ove ability words recognizes the t people. have to connec
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