Chilled Magazine - Volume 10 Issue 4 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

MAJOR LAZER AND BACARDÍ TAP INTO THE SOUND OF RUM

FOOD PAIRING WITH

TEQUILA

THE

GLOBALIZATION

BARTENDER’S CHOICE

PREMIUM SPIRITS, QUALITY MIXERS, AND INNOVATIVE ICE

BEER

MINDFUL MIXING

HEALTHY COCKTAIL

INGREDIENTS

Versatility At Its Finest. Award Winning — American Made Rum     @oakandcane

www.oakandcane.com

SIP responsibly. | 40% ALC by Vol.

CONTENTS

VOLUME 10 - ISSUE 4

Special Feature

Mixing with Nolet’s Silver Gin

Major Lazer and Bacardi Tap into the Sound of Rum

100

An Italian Favorite Italy’s Limoncello

102

Cutting-Edge Ice

Morphing Flavor Profiles From Beginning to End

104

America’s Craft Distilling Movement Locally Grown and Environmentally Responsible

106

Illva Saronno

A Company Shaping the Future

108

The Globalization of Beer Modern Craft Brewing

110

Recipes

Caribbean-Inspired Cocktails

114

Hotspot Herbs and Rye, Las Vegas

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features

CONTENTS

VOLUME 10 - ISSUE 4

departments Editor’s Note

14 A Message from Nick Korn

Bottoms Up!

16 Cool Products - Stuff You Need to Know About 18 Cool Bottles - Purposeful Pours 20 How To Use Glycerin in Cocktails

The Locals

24 Bartender Submission - Keifer Gilbert 26 Bartender Submission - Emily McKenna 28 Distillery Profile - Ben Milam Bourbon 30 Brand Owner Profile - Neil Quigley and Michael Kurson 38 VP Profile - Jaron Berkhemer, Q Drinks 40 Portfolio Profile - Heaven Hill Distillers 42 Brand Profile - Wódka Vodka 46 Distillery Profile - Hartfield & Co.

Advanced Mixology

56 Drink In History - The Last Word 58 Food Know How - Baby Tomatoes 60 Mix Better - The Red Snapper 62 Drink To That - Spirits That Give Back 64 Bartender’s Choice - Kelvin Slush Co. 66 The Next Mix - Activated Charcoal 68 Crafting Cocktails - How to Drink on an Anti-Inflammatory Diet 70 That’s the Spirit - Mamont Vokda, The Spirit of Adventure 72 Tricks of the Trade - Aquafaba Cocktails 74 Drink Well - Azuñia Tequila 76 The Buzz - Premium Tequila 80 In the Know - Food Pairing with Pepe 82 Drink Well - Healthy Cocktails with Heather Storm 86 Buzzworthy - Bärenjäger Honey Liqueur 88 Sustainable Spirits - Ron Barceló Rums 90 Brand Spotlight - Lunazul Tequila

Mix It Up

22 Behind the German Gin Bar 48 Celebrity Sips - Weed, Wine, Women 50 The Chilled 100 Ambassadors - Mixing with Bundaberg Ginger Beer 92 Shaking & Stirring - Launches 116 Last Call - Chillin’ With Ryan Cooper

CHILLED VOLUME 10 ISSUE 4 AUG/SEPT 2017 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615

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GERMAN PERFEKTION MEETS AMERICAN CRAFTSMANSHIP

JÄGERYE American grain & global botanicals create liquid harmony, paying homage to the classic Old Fashioned. Equal parts Rye whiskey & Jägermeister stirred with a large cube of ice to the perfect Ice KÜHL temperature and garnished with the oil and peel of an orange.

INGREDIENTS 1 part Jägermeister 1 part Rittenhouse® Rye GARNISH Orange Oil & Peel GLASS Frozen 11–12oz Old Fashioned Glass ICE 2x2 Cube

Jägermeister® Liqueur, 35% Alc./Vol., Imported by Mast-Jägermeister US, Inc., White Plains, NY

VOLUME 10 - ISSUE 4

PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Jessica Abrams, Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Karen Locke CONTRIBUTORS Bob Curley, Nick Korn, Julien-Pierre Bourgon, Leigh Kunkel, Heather Storm, Laurie Delk, Dylon Walker, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo Courtesy BFA/Angela Pham Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Tablet version is fully interactive and available for Apple and Android devices. Search CHILLED in the iTunes Store or Google Play, or visit chilledmagazine.com for more details. HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 10 - Issue 4 ©2017 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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Drambuie’s brand-new bottle is a fresh take on a classic. Enjoy the same superior mixability you love, but with a handsome twist.

EDITOR’S NOTE

VOLUME 10 - ISSUE 3

Photo by Caitlin Cunningham Photography

GUEST EDITOR NICK KORN

I grew up in this industry, in Boston, and as I spend more and more time on the road, collaborating with and learning from amazing bartenders across the country, I’m constantly reminded of how progressive our industry is and how it has evolved. As recently as a decade ago, there was an impression that Boston was New York’s little sibling, and consciously or not, this diminutive opinion became a driving motivator for our community. We bound together around collective goals: to be taken seriously and to have an identity in our own right.

Over the intervening years, slow yet fundamental changes began taking place. Boston bars are now winning awards, our bartenders are winning competitions, and our city is being written up in publications. People who care about what they eat and drink are flocking to our city, and not just as tourists, but to join our community and work in our bars. I think it is because I have experienced this transformation that I am in love with smaller cities across the country, whose trajectories mirror our own. Some of the most exciting, innovative concepts are opening in what some may call tertiary or flyover markets. I’m talking about Birmingham, Alabama; San Antonio, Texas; Portland, Maine; Madison, Wisconsin; Kansas City, Missouri; New Haven, Connecticut; the list goes on. When I tell friends that I’m headed to say, Columbus, and their immediate response is, “Why?” I get a twinge of pride, because I hear an echo of Boston’s past and I’m excited for what lies ahead. For those of you working in smaller cities, the success of your community reflects the success of your career and your bar. There is no shortcut. Put your head down, work hard, strive to be better, embody hospitality, make a little noise, and, most importantly, work together. The word will get out, your community will flourish, and people will come.

Nick Korn

Nick Korn is a lifelong student who brings an academic lens to eating and drinking the world over. A dedicated professional in Boston’s bar industry for more than a decade, he has pursued studying—both in the classroom and in the field— the ways that food and beverage tie into larger themes of the human experience. A fierce advocate for his community, Nick owns and manages OFFSITE, an experiential marketing firm focused on changing paradigms in the liquor industry. OFFSITE produces a range of educational events linking consumers with brands looking to forge strong connections with them in their target demographic.

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

INVENTIVE NEW WAYS TO FLAVOR YOUR COCKTAILS AT HOME, IN THE BAR, AND ON THE GO.

HERB AND LOU’S INFUSED COCKTAIL ICE CUBES

Looking to create a quick and flavorful cocktail with one small ingredient? Grab your favorite booze and drop an Herb and Lou’s-infused ice cube into a glass or shaker. Presto: instant drink. Cucumber, watermelon, clover honey, and thyme are suggested with vodka and tequila; blood orange and ginger complement bourbon. The company name comes from the founders’ grandfathers, who premixed nonalcoholic cocktail ingredients and froze them pre-party time. Now that’s old-school innovation. herbandlous.com.

WORLD’S SMALLEST GARDEN

Got a wine, olive oil, or spirits bottle to repurpose? Order yourself an assortment of World’s Smallest Garden test tube-like seed containers. Each container containing an herb (like basil, mint, or dill) holds “smart soil” that sucks water from the bottle up to feed the seed inside. When the seedling sprouts, it sends roots into the bottle, and the original seedling will survive for a month on the initial water put in the bottle. To keep the seed growing, just top off the water when needed. kickstarter.com.

RSVP SKINNIES COCKTAIL FLAVORING PACKETS RSVP Skinnies is a zero-calorie, allnatural mixer to create cocktails on the go. The single-serving packets fit in your wallet or pocket, making them perfect for on-the-go mixing. Made with plant-based ingredients and sweetened with Stevia, the packets come in four flavors; Cosmo, Gimlet, Margarita, and Mai Tai. Just mix with your favorite spirit to create a readyto-drink cocktail. Six packets per box. rsvpskinnies.com.

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RESPECT THE DRINK

A great cocktail demands superior ingredients. Cinzano Vermouth has been at the heart of the world’s greatest drinks

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for more than 250 years.

www.cinzano.com ENJOY RESPONSIBLY.

BOTTOMS UP!

COOL BOTTLES

PURPOSEFUL POURS BĒT VODKA

The clean, elegant lines of this bottle reflect the philosophy of the product within. Created by former sales and marketing executive Ben Brueshoff, who wanted to pay tribute to his Midwestern roots, the result is a sipping vodka made from Red River Valley sugar beets (a white-tan variety that offers a more subtle flavor than the standard red). Local Midwest producers supply the beets, which contribute notes of vanilla and a peppery finish.

TAYLOR FLADGATE PORT

This year, Taylor Fladgate celebrates its 325th anniversary as one of the oldest port producers in the world. To mark the celebration, the brand released this limited-edition bottle and joined with yachtsman Ricardo Diniz to reenact historical port shipments. The bottle is a special 1692-style, a fitting tribute to a long history and mastery of the art of cask aging and blending.

JOS. A. MAGNUS VIGILANT NAVY STRENGTH GIN

At 114 proof, a little goes a long way with Vigilant Navy Strength gin. Made from 100% corn distillate, the gin is then steeped and distilled with harissa, figs, fresh lemon, hops, and hibiscus. Created specifically for cocktails, a single ounce will deliver a potent dose of spirit and aromatics. As head distiller Nicole Hassoun says, “The flavor can carry through anything.”

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e l b u Do r u o Y y e n Mo TURN A $ 5 Cup of Coffee into $ 10 BY OFFERING IT WITH RUMCHATA. BEAUTIFUL RUMCHATA BRANDED CERAMIC CREAMER CUPS ARE AVAILABLE NOW! ASK YOUR DISTRIBUTOR!

REMEMBER TO KEEP A BOTTLE OF RUMCHATA ON YOUR BACK BAR AS WELL AS IN THE COOLER — IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

BOTTOMS UP!

HOW TO

HOW TO USE GLYCERIN IN COCKTAILS

By Lesley Jacobs Solmonson Photos by Scott Suchman

EVER SINCE HE STEPPED BEHIND THE BAR, JULIEN-PIERRE BOURGON HAS SOUGHT TO MESH FLAVORS LIKE A CHEF IN THE KITCHEN. WHILE LOOKING AT UNIQUE WAYS TO ADD LAYERS OF FLAVOR TO A COCKTAIL, HE FOUND INSPIRATION FROM SOME FRIENDS WHO MADE THEIR OWN ELECTRONIC CIGARETTE “JUICE” USING VEGETABLE GLYCERIN AND A FLAVOR EXTRACT. CURIOUS ABOUT THE TECHNIQUE, HE EXPERIMENTED ON HIS OWN BY FILLING A VACUUM BAG WITH PEACH SKINS AND GLYCERIN, WHICH HE DROPPED INTO A POT OF WARM WATER TO LET IT INFUSE. THE RESULT WAS A POTENT, “REAL” FLAVOR. WHEN A FRIEND SUGGESTED USING THIS METHOD IN A COCKTAIL RECIPE, BOURGON QUICKLY DISCOVERED THE DIVERSE USES OF HIS NEW TECHNIQUE, WHICH WORKS BEST WITH AN OLD FASHIONED AND ITS VARIATIONS. “The beauty of the glycerin smoke,” says Bourgon, “is that it’s really not smoked at all in the traditional sense. It’s glycerin vapor, nontoxic, and smokes off at a very low temperature. While my drink looks very smoky, it doesn’t smell like smoke at all. I like to think that our glycerin-based cocktails are like a type of visible perfume.” While the infused glycerin profile changes seasonally, the smoking technique remains the same and can be applied to a variety of cocktails. Check out Bourgon’s steps to crafting glycerin-infused cocktails.

STEP 1

STEP 2

STEP 3

INFUSION Assemble a group of complementary ingredients to infuse the glycerin. Think seasonally. Switching out infusion ingredients can dramatically alter the character of a drink. For cooler months, try lemon peel, aniseed, and fennel.

SMOKE To create the smoke, heat a burner to a low temperature. Add a few drops of infused glycerin to a small pot. The glycerin smokes off immediately.

COLLECT Immediately place a chilled snifter over the pot to collect the smoke. Once the snifter fills up with smoke, cap it with a napkin. Place the snifter upright, then, take a quarter of the napkin and delicately exposing the snifter to the air; pour in the remaining mixed cocktail ingredients.

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FUMO DI UVA INGREDIENTS

1 1⁄2 oz. Copper & Kings American Brandy 3 ⁄4 oz. Don Ciccio & Figli Nocino Walnut Liqueur 2 dashes Angostura bitters 1-2 dashes black walnut and maple sugar-infused glycerin*

JULIEN-PIERRE BOURGON Julien-Pierre Bourgon hails from Quebec, where he learned to appreciate good food from his mother, a skilled cook. While dining with his mom at Trummer’s on Main in Virginia, Bourgon was intrigued by the restaurant’s modernist cocktails. Owner Stefan Trummer mentored the then21-year-old Bourgon, who then moved on to create classic American cocktails at José Andrés’ America Eats Tavern at the U.S. National Archives, followed by three years with Virginia Eat Good Food Group. He currently runs the bar program at Masseria, where he delights in creating a mix of classic Italian and original cocktails.

PREPARATION

Stir the cocktail ingredients in a mixing glass. Then, place a Turkish coffee pot over a small camper jet burner, allowing the pot to heat quickly. Add a few drops of the infused glycerin from a bitters bottle into the Turkish hot pot. Place the cocktail snifter over the spout; once it fills up with smoke, cap it with a napkin. Then, take a quarter of the napkin and delicately exposing the snifter to the air, pour in the mixed cocktail ingredients. *Black walnut and maple sugar-infused glycerin INGREDIENTS

18 oz. bottle vegetable glycerin 2 tbsp. crystallized maple sugar 1 ⁄4 cup black walnuts, toasted and chopped PREPARATION

Pour the glycerin into a Mason jar. Add the crystallized maple sugar and the walnuts. Seal the Mason jar and allow it to sit in a cupboard for 2-3 days, then strain the mixture. Finally, pour the remaining contents into a bitters bottle.

TIPS A small camping jet burner offers a portable, lowheat surface.

GO PRO For the container to create the glycerin smoke, Bourgon uses an empty Turkish coffee pot because the narrow mouth easily funnels the smoke directly into the glass. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE By Dylon Walker

Ge rman Gin BAR MONKEY 47

Sourced from the Black Forest in Germany and southern parts of India, this premium gin is composed of 47 unique locally inspired botanicals, including notes of jasmine, blackberry, cranberry, and honeysuckle. Together, these flavors infuse to produce an aromatic profile that is reminiscent of the German countryside with an exoticness from East Asia. This complex taste is ideal simply with tonic or as a Sling, Martini, Gimlet, or more eccentric cocktail.

GRANIT BAVARIAN GIN

With more than 100 years of experience making Bavarian favorites, Alte Hausbrennerei Penninger steps into the gin-sphere with GRANIT Bavarian Gin. This traditional take on the spirit utilizes the distilleryâ&#x20AC;&#x2122;s local skills along with earthenware vats, classic spices, and a special filtration process using granite stones. This is what gives the gin its special minerality. To help enhance the taste at home, each bottle comes with a stone attached to be used as an ice cube and to prevent the drink from becoming watered down.

GIN SUL

Distilled in Hamburg but with a nod to Portuguese botanicals, GIN SUL has a bright yet floral taste that makes it a perfect pair with many other spirits and beverages. This citrusdriven gin also features rosemary and rose blossoms all sourced from Portugalâ&#x20AC;&#x2122;s western coast. The bottle is made of a white clay that not only protects the gin from damaging sunlight and temperature fluctuations, but also works as a great conversation piece for any bar.

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BREWED WITH REAL INGREDIENTS When you’re making premium cocktails, a premium mixer will make all the difference. Brewed over 3 days with real ingredients, there’s nothing like the taste you get from a Bundaberg Brew. Taste the difference!

BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd

bundaberg.com/mixology

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Keifer Gilbert

Counter Intuitive Scottsdale, Arizona Photos by Elliot Clark We have a gig at Applebee’s to thank for Keifer Gilbert’s bartending career. Gilbert and the chain restaurant didn’t see eye to eye and, after he got fired, he discovered a wine bar where he got a job. That wine bar was Kazimierz, and it was there he met his mentor, Jason Asher. At the wine bar, Gilbert participated in Mixmaster Mondays under Asher’s guidance; from there, the two went on to open Counter Intuitive, the innovative cocktail bar that highlights a different theme twice a year. Before seeking out a serious career in the bar industry, Gilbert worked the door and back bar in a college town. Now, he not only creates inventive drinks, but also helps gut and remodel the bar every six months when they change the theme. “We’ve so far done New Orleans, Cuba, Shanghai, and a Mexican theme titled Agua Caliente, where we highlighted the rise of Mexican border towns during Prohibition,” he says. “We always highlight a time and a place, with an educational portion to the theme.” When making drinks, he believes in “a-ha” moments that might start in one place, but often end in another. Right now, he thinks the bar industry is having an “a-ha” moment of its own and that this past year will shape the business for many years to come. “The past year has been a big one,” he notes. “There has been a lot of awareness brought to a lot of touchy subjects that have been getting brushed under the rug for a very long time. I hope we head in a direction that brings everyone together.”

HEART OF STONE INGREDIENTS

1 ½ oz. Tanqueray 10 ½ oz. Zwack Amaro 1 oz. fresh bell pepper juice ¾ oz. orange juice ¾ oz. lemon juice ¾ oz. simple syrup (2:1) 3 muddled raspberries Mint leaves (for garnish)

PREPARATION

Shake and strain ingredients. Serve over crushed ice. Garnish with mint leaves and raspberries.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Emily McKenna

Salt & Char Saratoga Springs, NY Photos courtesy of Salt & Char “You can and should learn something new from everyone and every place you work,” says Emily McKenna. “Everyone has their own style.” That philosophy has allowed McKenna to incorporate a vast cache of ideas throughout her career behind the bar. Currently, she mirrors the creative flavor profiles at Gray Kunz’s Salt & Char in upstate New York. While McKenna has worn many hats in this business, the one she wears regularly is that of bartender because, as she notes, “I’m able to apply creativity and really produce something I can be proud of.” As with many bartenders, she sources seasonal ingredients, especially fruits, which she feels add a lot to a drink’s profile. In terms of creating drinks, McKenna lets the ideas flow without editing. While drink concepts can come from anywhere, she says that it’s “typically just a moment of inspiration. It’s hard to force creativity for me.” Still, she does abide by certain, immutable rules, such as always seek out and focus on balance, regardless of the type of drink. “And don’t be afraid to experiment. Sometimes the craziest-sounding combinations can develop into excellent cocktails.” This idea dovetails with her sense of the future of cocktail culture. She sees a lot of interesting ideas coming across the bar as customers are more willing to try adventurous combinations and bartenders are excited to develop new techniques.

SALT & CHAR’S BOURBON SMASH INGREDIENTS

1 ½ oz. Buffalo Trace Bourbon 2 oz. fresh lemon juice 1 oz. mint simple syrup* 6-8 mint leaves Lemon wheel (for garnish) Mint sprig (for garnish) PREPARATION

Rip mint leaves into pieces and place into cocktail shaker with ingredients and add ice. Shake and double strain over crushed ice into rocks glass. Garnish with lemon wheel and mint sprig. *Mint simple syrup: Add 1 cup water and 2 cups sugar to a medium pot and cook over medium heat until sugar dissolves. Add 10 mint leaves to the hot syrup and let steep 10 minutes. Strain out mint leaves and reserve syrup.

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Discover MAMONT, the most elegant Vodka from Siberia, infused with the spirit of adventure.

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Mamont Vodka 40% Alc./Vol. (80 proof) Product of Russia | Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ

THE LOCALS

DISTILLERY PROFILE

WITH

SLOW DOWN AND LINGER

BOURBON

By Matthew Powers | Photos by Brooke Taelor Photography / Jody Horton Photography

Everything’s bigger in Texas. So it should shock no one that the new Ben Milam Single Barrel Bourbon from the Lone Star State received something grander than gold at the San Francisco World Spirits Competition: it earned double gold. “The email came in at 8 a.m. while I was having coffee. I was so thrilled, I started jumping around the room,” said CEO Marsha Milam. “Distilling, to me, is a lot like playing the guitar. Everyone starts out with the same basic ingredients or the same six strings. But a fortunate few can make something beautiful. We were fortunate.” She added, “It is especially rewarding to bring some new recognition to Ben Milam, a true Texas hero who died fighting for Texas independence.” Marsha, a native Texan, is a distant cousin to the war hero. However, like bourbon itself, the Milam family possesses plenty of Kentucky soul. “My father’s family was from Kentucky. As a child, we went there over the summers, and I think it is one of the most beautiful places on Earth. I’m proud of the Kentucky blood running in my veins,” explained Marsha. In fact, even Ben Milam himself moved to Texas from Kentucky. History and genealogy aside, you don’t achieve double gold with a good story. The process of creating pure, single-barrel bourbon began in 2013 when Marsha decided to create a traditional, smooth, sipping whiskey. “I was extremely fortunate to find this ‘juice,’ as they say, and purchased the barrels on the spot. I acquired the recipe, and that is what we are currently distilling.” She added, “Our mash bill is corn, barley,

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and a nice dose of rye, which gives it a lovely unexpected hint Ben Milam CEO Marsha Milam of pepper. Our water is from the spring-fed Blanco River and is similar to Kentucky water in that Texas water flows through limestone, making it high in calcium and magnesium.” As artisans, the Ben Milam crew must transform those ingredients, as well as consider variables such as proper proofing and aging. Most important, Ben Milam distillers must be patient. Marsha commented, “Bourbon is a spirit you cannot hurry, you cannot force it ... it is almost defiant in its nature, and I love that and respect that.” To truly appreciate the double gold winner, it behooves a drinker to remain patient, too. “Have a sip, give it a few minutes, and its nature completely changes. It opens up just like a good red wine. It becomes just beautiful. Ben Milam is smooth and delicious—slow down and linger with it.” For something even more special, Marsha has a fun suggestion. “I personally love Ben Milam Bourbon with dark chocolate!” It makes sense that the bourbon would pair with chocolate well, given its flavors consisting of brown sugar, caramel, and a bit of vanilla and cinnamon. Although, if you do pair Ben Milam Bourbon with chocolate, you might consider chocolate that’s wrapped in gold foil twice.

THE LOCALS

BRAND OWNER PROFILE

Photos by Rob Chron

NEIL QUIGLEY AND MICHAEL KURSON MET IN KINDERGARTEN, AND BY HIGH SCHOOL WERE BREWING TOGETHER “The first thing I ever brewed was a hard cider,” says Neil. “One of my friends took a sealed glass bottle home with him and left it right under his heater in his room. It kept fermenting and exploded in the middle of the night, soaking his whole dresser. His parents weren’t too happy, and it took me a little while to have the nerve to start brewing again after that incident!” Neil’s enthusiasm for brewing was undeterred, and after obtaining a diploma in British Brewing Technology at the UK’s Brewlab institute, he became one of the youngest Certified Cicerones in history, at the age of twenty. At the time, he wasn’t even old enough to drink in Massachusetts, where he grew up, but he was able to become brewing’s equivalent of a sommelier by taking the test in Canada, thanks to his Canadian mother. Described as a “beer prodigy” by The Boston Globe and a member of the Chilled 100, Neil has now gone into business with

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his childhood friend, Michael. They’re not brewing beer, but instead opted for a spiked sparkling water: Briggs Original Boston Cranberry. Why? “We’ve seen a massive increase in sales in alcoholic seltzer products in New England,” Neil explains, “and wanted to tap into that market. We love all-natural, real products, and so we wanted to make our product with real fruit, rather than natural or artificial flavors.” The drink is cold-brewed using Massachusetts cranberries and has proved a big hit locally since launching in the spring. But one question remains; Who is Briggs? “That’s an old inside joke between Michael and I,” Neil explains. “In high school, Michael got his first iPhone and texted me, ‘What’s up, bro?’ and it autocorrected to ‘What’s up, Briggs?’ Ever since then, we’ve always said, ‘What’s up Briggs?’ The first beer we ever brewed together, we called Briggs Brew.”

BRIGGS ORIGINAL BOSTON CRANBERRY By Mike Gerrard

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AND THE WINNER IS... RATED #1 WORLD’S BEST GIN*

*Cigar & Spirits Magazine March 2016 Issue

*October 2014 Issue

*Cigar & Spirits Magazine, October 2014 & March 2016

Discover More At NOLETSGin.com PLEASE DRINK RESPONSIBLY

Introduction by Adam Rains

It’s been a great few years for the juniper-based spirit. With soaring popularity and ginonly joints popping up in major cities, we’re in the middle of the first wave of a “gin-aissance.”

MIXING WITH

NOLET’S SILVER GIN FIVE -PAR T COCK TAIL SERIES WIT H T HE CHIL L ED 10 0 AMBAS S ADORS “The Greek Tragedy was created by Tim Weigel, chief mixologist for Hakkasan, Las Vegas. Tim and I worked together in San Diego. He draws on his love for Nolet’s Silver Gin for this cocktail and he says it was inspired by the road from San Diego to Las Vegas,” Adam Rains

As we all know, gin is no longer just a piney punch to the mouth, modern styles of gin have redefined the spirit and created new fans. They are part and parcel to this movement and in many cases, have guided the evolution. At the forefront of this evolution has been NOLET’S. With more than 300 years of experience in distilling and honing their craft, this family business has been able to create something new and unique while still utilizing all the best elements of the predominant style. As our series, Mixing with NOLET’S Next Wave, unfolded, our CHILLED 100 members, artisans of the craft, showed us how they are pushing the boundaries just as NOLET’S did for gin. In the “next wave” of the gin revolution, we’ll straddle the line between exploration and creativity, and honor the spirit we’re celebrating. We want to forge a new path, just as Carolus, Bob and Carl Nolet, Jr. did in the creation of this unique gin.

MEET ADAM RAINS CHILLED 100 Member, Las Vegas Adam has a passion for food, wine, beer, and spirits, not to mention a love of the craft. He works as a barman at Mario Batali’s CarneVino Italian Steakhouse as well as at The Dorsey in the Venetian. He is a beverage editor for The Las Vegas Food & Beverage Professional magazine and on the Opportunities Committee for the Las Vegas chapter of the USBG. Adam strives to learn every day, and during his career he’s studied at SDSU, BarSmarts, Court of Master Sommeliers, International Sommeliers Guild, the USBG and the Certified Cicerone Program. His mantra with both food and cocktails is “fresh is best.” CHILLEDMAGAZINE.COM

Nick Korn

CHILLED 100 Member, Boston Photos by Nick Korn Over the years, I’ve learned that all drinkmaking is collaborative, and for this one, I have to give a shout out to Heather, a dedicated regular of mine. Her passion for all things grapefruit gave rise to my cocktail recipe. Every Sunday, without fail, Heather would come in, sit in the same place, and order “something with grapefruit.” Now let me emphasize that Heather is one of the most easy going guests and would have been happy with a Greyhound every week, but week after week I strove to put something new in front of her and took it as a challenge. After running the gamut of classic cocktails, variations on classics, and whatever else I could think of, I realized I was just about out of ideas. The next week I saw Heather coming and went up and down the bar grabbing everything that I thought had grapefruit notes, but didn’t actually have grapefruit in it, lining them up in front of Heather’s preferred seat. Then inspiration struck. The last bottle pulled was NOLET’S Silver Gin which has delicate floral botanicals that remind me of citrus flowers. When she sat down, we went through our routine that of course ended with her asking for ‘something with grapefruit.’ As I started mixing, I explained my thought process behind her drink. After taking her first sip she exclaimed in disbelief, ‘I can’t believe it’s not grapefruit!,’ instantly naming the drink. The next week, Heather’s order changed for the first time, she’d have ‘I Can’t Believe It’s Not Grapefruit,’ and we’ve never looked back. Thank you, Heather!

I Can’t Believe It’s Not Grapefruit By Nick Korn INGREDIENTS:

PREPARATION

1 ½ oz. NOLET’S Silver Gin ½ oz. Cocchi Americano ½ oz. fresh lemon juice ¼ oz. Aperol 2 oz. Sauvignon Blanc 2 oz. sparkling water Grapefruit twist, stained with Peychaud’s bitters and rolled into a rosette (for garnish)

Combine ingredients in a mixing glass. Add ice and quickly shake. Strain into a highball glass over fresh ice, top with soda and garnish with grapefruit rosette.

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MEET NICK KORN A dedicated professional in Boston’s bar industry for almost a decade, Nick is a fierce advocate for his community. He owns and manages OFFSITE, an experiential marketing firm focused on changing paradigms in the liquor industry. With OFFSITE, Nick has been able to partner with many wellestablished professionals, intellectually curious bartenders that span the nation. That has helped to bridge the gap between the trade community and brands interested in interacting and influencing them.

Lauren Parton

CHILLED 100 Member, Chicago Lauren Parton photo by Jeff Schear Cocktail photo by Lorenzo Tassone Photography NOLET’S Silver Gin has a very unique flavor profile; it was the first gin I tasted that really opened my eyes to the spirit and has turned me into a huge fan. The mental image I got when I first tasted it was a warm spring afternoon in a Tasha Tudor-like garden. Years later and I still can’t shake that image. When mixing with NOLET’S Silver Gin I pair it with equally delicate yet firm flavors. I wanted to really feature the rose here so I chose a few complimentary flavors with the pistachio, lemon, and honey. I also love mixing with Strega and chose that for this cocktail to give it more of a backbone.

Flowers for Lady Day By Lauren Parton INGREDIENTS:

1 ½ oz. NOLET’S Silver Gin ½ oz. limoncello ½ oz. Dumante Pistachio Liqueur ½ oz. Koval Chrysanthemum Honey Liqueur (or ½ oz. honey syrup) ¼ oz. Strega 1 oz. Cream of Coconut 1 egg white 3 dashes cherry bitters 2 dashes cardamom tincture (Cocktail Spice) PREPARATION

Add all non-alcoholic ingredients in a tin and dry shake. Add alcoholic ingredients, egg white, and ice, shake vigorously. Strain into chilled coupe glass. Garnish with edible flower.

MEET LAUREN PARTON Described as the “Greatest Mixologist in the World” by Emmy-award winning daytime television host, Steve Harvey, Lauren Parton is helping to lead the cocktail renaissance in Chicago. With roots grounded in her culinary background as a chef, Lauren’s approach to cocktails fuse together the worlds of food and beverage to create innovative drinkable and edible cocktails. As a beverage consultant and trainer, Lauren develops drink programs for restaurants and bars. Notably, Lauren created the award-winning cocktail program for the W Hotel and Loews Chicago. Lauren currently heads up the wine program at the Kimpton Gray Hotel. CHILLEDMAGAZINE.COM

Brandi Boles

CHILLED 100 Member, Los Angeles Photos by Christina Russo - ShotByCR The aroma of NOLET’S Silver Gin reminds me of my Grandma’s rose garden and the lavender and fruit I picked from my mom’s garden. I wanted to create a cocktail that was as lovely as NOLET’S itself and when you take a sip, it’s as if you’re strolling in a beautiful garden.

A Stroll in the Garden By Brandi Boles INGREDIENTS:

1 ½ oz. NOLET’S Silver Gin ½ oz. Lillet ½ oz. freshly squeezed orange juice ½ oz. fresh squeezed lemon juice ¼ vanilla bean pod (scrape out beans) 1 oz. champagne 1 ½ oz. scoop lavender honey granita* Lavender flower (for garnish) PREPARATION

Shake together the first 5 ingredients; strain into a chilled

coupe. Top with champagne and a scoop of granita. Lavender honey granita: Bring to a boil 1 ½ cups of honey and 2 cups of water. Add 10 lavender flowers and simmer 5 minutes; cool completely. Strain, then stir in 1 ½ cups champagne. Pour into 8x8 baking dish and place in freezer. After 1 hour, scrape granita with a fork to break up any ice crystals. Put back in freezer. Do this every hour for 6 hours until a shaved ice consistency.

MEET BRANDI BOLES Born and raised in Los Angeles, Brandi followed in her family’s footsteps into the motion picture industry. Taking a brief hiatus, she moved to the Caribbean, where she picked up bartending for fun and hasn’t looked back. She gains inspiration for her cocktails from her travels and her second hobby, baking. She is currently the beverage director for Salazar in Frogtown, one of the new hotspots in L.A.

Ravinder Singh

CHILLED 100 Member, Dallas Photos by Ravinder Singh It seems like every night, we will have at least one guest at the bar who swears they don’t like gin. I always reach for NOLET’S Silver Gin to show them otherwise. The GINger Lemonade made a believer out of one such guest, who now comes by at least once a week to savor a few.

GINger Lemonade By Ravinder Singh INGREDIENTS:

2 oz. NOLET’S Silver Gin ½ oz. fresh lemon juice ½ oz. orange acid* ½ oz. ginger syrup** ¼ oz.Yellow Chartreuse 6 mint leaves (for garnish) candied ginger, lemon wheel PREPARATION

Fill a chilled Collins glass with cracked ice. Add ingredients to a shaker tin.

Fill with ice, cap, and shake hard for 8-10 seconds. Fine strain. Garnish with mint, candied ginger, and lemon wheel. *Orange acid: Add 32g citric acid and 20g malic acid to a liter of fresh orange juice.Stir until dissolved. Keep refrigerated. **Ginger Syrup: Comgine equal parts (by weight) extracted ginger juice and sugar. Combine and stir until sugar is dissolved (I use an immersion blender).

MEET RAVINDER SINGH The cocktail program at Ravinder’s bar was recently voted Best Cocktails in Dallas by the Observer as well as Top 50 Best New Bars in America by Playboy Magazine. “Bartending is my passion,” says Ravinder. “I am lucky enough to work alongside an amazing team at Rapscallion in Dallas, TX.”

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Emilio Tiburcio

CHILLED 100 Member, Las Vegas With my cocktail, I was inspired to showcase a saga of my recent experiences in Japan. I wanted to incorporate matcha green tea in my newest creation. In the shogun era of Japan, matcha was extremely precious and produced only in tiny quantities so that only the shogun and the nobility could drink it. The shogun saw the remarkable benefits of this “ceremonial” tea, for it gave extra sustained energy and mental acuity. Whenever possible, this was the warrior’s “ceremonial” drink before going into battle. I combined NOLET’S Silver Gin with jasmine, orange blossom, and coconut sake in this cocktail which created a full and pleasant armory of flavors to entice the palate.

Kyoto’s SHOGUN Secret By Emilio Tiburcio INGREDIENTS:

1 ½ oz. NOLET’S Silver Gin 1 oz. Jasmine organic liqueur 1 ½ oz.organic orange vanilla tea ½ oz. Orange blossom honey ½ oz. matcha ceremonial green tea powder ¼ oz. organic lemon juice Coconut sake air foam* Orange zest and edible flower (for garnish) PREPARATION

Build all ingredients in a tall glass and add ice. Shake vigorously and pour into a cocktail glass. Add the coconut sake foam on top and the orange zest. Garnish with an edible flower. *For the coconut sake air foam: Combine 2 oz. of coconut Nigori sake and 1 oz. of egg whites with orange zest. Use a hand-held immersion blender for a delicate froth.

MEET EMILIO TIBURCIO Emilio’s discovery of mixology was a happy accident. A licensed pilot, at age 22 he moved from his native Brazil to Los Angeles to improve his English. A year later, looking for change, he headed to Vegas for a job with the Civil Air Patrol. To earn extra cash, he took a second job as a bar back at the Red Rock Casino, and was eventually promoted to bartender working under Mark Kiyojima, who slowly introduced him to mixology.

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THE LOCALS

VP ROFILE

SAVING COCKTAILS FROM BAD MIXERS By Mathew Powers | Headshot by Slade Combs

“IT’S A GREAT TIME TO BE A DRINKER!” -Jaron Berkhemer, VP marketing, Q Drinks

Jaron Berkhemer, vice president of marketing for Q Drinks, is on a mission to save cocktails from bad mixers. “Our brand started with an insight, a question: why am I paying $30 for a gin, but filling up the other 75% of the glass with a cheap, generic tonic?” He reminds drinkers, “A drink consists of many components, and each one of them counts. Compromising on one compromises the entire experience.” Rather than dominate the drink, Q mixers intend to draw out the flavors of the spirit. One reason involves the use of organic agave nectar or a subtle addition of organic cane sugar, resulting in a mixer that’s less sweet than mainstream brands. This allows the subtleties of a spirit to shine, rather than be masked by all

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passion for building brands, which is what I did for Bulldog Gin and now Q Drinks. My role at Q Drinks is to convey the message that great spirits deserve the best possible mixer, thankfully at a time when lousy mixers just won’t cut it anymore.”

Jaron Berkhemer,

VP marketing, Q Drinks

the sweetness. Additionally, the custom bottles Q Drinks uses enable the mixer to have higher carbonization levels, so consumers don’t have to settle for a flat mixer that taints the cocktail. “Talk about being in the right place at the right time,” boasts Berkhemer. “After joining the team behind Lucas Bols and building brands like Bols Genever and Galliano, I got a taste and a

Acquainting consumers with Q Drinks will be the first step in saving cocktails from lackluster mixers. “We are rolling out some exciting cocktail programs together with leading spirits brands. In partnership with some great gins, vodkas, tequilas, and whiskeys, we will be blanketing markets with campaigns around spectacular Gin and Tonics, Magnificent Mules, Perfect Palomas, and much more,” says Berkhemer. “It’s a great time to be a drinker!”

THE LOCALS

PORTFOLIO PROFILE

Quality in the Pour By Michael Tulipan

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“We’re still using the same mash bills we were 80 years ago, but have more differentiation with age and proof now.”

Heaven Hill rose from the ashes of Prohibition to become the country’s largest independent family-owned and-operated distilled spirits company. Today, this industry powerhouse celebrates its heritage with an acclaimed line of American whiskeys born of passion and quality. When it launched as a company, Heaven Hill was a purely speculative venture without a stock of whiskey or even a brand to sell. The original five Shapira brothers started out as just investors, but quickly had to step in when the whiskey makers could not run the company. They rescued the venture and set it on the path to profitability. Eighty years later, the family-run company is at the forefront of the whiskey boom with highly regarded labels including Evan Williams, Rittenhouse Rye and Elijah Craig. The company has grown to be the seventh largest spirits supplier in the United States and second largest holder of aging bourbon in the world with an inventory of more than 1,000,000 barrels.

Earlier this year, Denny Potter was named the vice president of Operations and master distiller. His predecessor, the late Parker Beam, had joined the company in 1960, taking over from his father, Earl Beam. Potter says of his new position, “Parker Beam built a legacy at Heaven Hill that I now strive to live up to, to protect the heritage, legacy, and quality of all these incredible brands.” Quality remains at the heart of Heaven Hill’s portfolio, even as the company evolves and expands its offerings. With the growing worldwide demand for American whiskey, companies like Heaven Hill have also been at

the center of innovation. Potter says, “We’re still using the same mash bills we were 80 years ago, but have more differentiation with age and proof now.” A prime example of innovation rooted in history is the launch of Larceny, the company’s wheated bourbon. Potter says, “Larceny is based in the history of the Old Fitzgerald brand, and as we launched it, we only had enough wheated bourbon inventory to go into around 10 markets.” Five years later, the company now has the stock to launch the brand nationally. Whether it’s Rittenhouse Rye in a classic cocktail or Elijah Craig 18-Year-Old Single Barrel, Heaven Hill labels are increasingly the choice for discerning consumers. Potter emphasizes that Heaven Hill is a brand bartenders can rely on “as a steady producer of diverse American whiskey that delivers on generations of passion and commitment to excellence. From grain to glass, we offer quality in the product and in the pour.”

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THE LOCALS

BRAND PROFILE

Daniel Undhammar

THE SKY IS THE LIMIT FOR

WÓDKA VODKA By Michael Tulipan

THE BOTTLE IS UNASSUMING, DOMINATED BY A SINGLE WORD: WÓDKA, WHICH IS POLISH FOR “VODKA.” YET, VODKA CONNOISSEURS HAVE LEARNED THAT INSIDE THIS BOTTLE LIES A HIDDEN GEM: A HIGH-QUALITY, HANDCRAFTED RYE VODKA THAT OFFERS TREMENDOUS VALUE FOR THE PRICE. AFTER BRIEFLY DISAPPEARING FROM THE MARKET, WÓDKA IS BACK STRONGER THAN EVER.

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THE LOCALS

BRAND PROFILE

Rich Roberts

2017 awards include a gold at the WSWA Wine & Spirits Competition in Orlando, double gold at the San Francisco World Spirits Competition, and Best of Class at the San Francisco World Spirits Competition.

“THE QUALITY IS SO GOOD THAT MOST WHO TASTE IT SAY IT IS THE BEST, OR ONE OF THE BEST, THEY HAVE EVER TRIED ... WHEN THEY ARE TOLD THE PRICE, THEY TEND TO BE SHOCKED!” 44

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Originally launched by Panache Beverage, Inc. to great success, Wódka was suddenly orphaned when its parent company went bankrupt. The brand was acquired by Edgewater Spirits, a newly launched company in Florida founded by two industry veterans: CEO Rich Roberts, who previously worked at Seagram’s, and Marketing Director Daniel Undhammar, who has worked at Chivas Brothers and Zubrówka.

Part of Wódka’s charm is the straightforward, oldfashioned label, which lacks pretense and appeals to consumers looking for a good product, not design. The company originally felt the brand needed a facelift, but market research quickly revealed the error in that thinking. “To our surprise, we could find no consumer that agreed with us changing the label! So as they say, ‘if it ain’t broke, don’t fix it!’”

After traveling extensively around the world for Chivas, Undhammar returned to the United States to promote Zubrówka. “The road led to Florida, where one of my mentors and former boss, Rich Roberts, asked me to come join him at a distillery,” he says. “I did, humbly becoming the director of product development at St. Petersburg Distillery.”

Though an inexpensive brand, Wódka has been racking up awards for years including three gold medals from the Beverage Testing Institute in Chicago (2010, 2012, and 2015), a gold at the WSWA Wine & Spirits Competition in Orlando (2017), double gold at the San Francisco World Spirits Competition (2017), and Best of Class at the San Francisco World Spirits Competition (2017).

Wódka starts out as estategrown Dankowskie gold rye, which is distilled five times and then twice charcoal filtered. “Wódka is one of very few Polish vodkas left today made ‘from grain to glass,’ meaning from start to finish, it’s created with the utmost care, following centuries of making traditional Polish vodkas of excellence,” says Undhammar.

Undhammar points to the vodka’s quality and versatility when asked about the best ways to enjoy it. “Neat room temperature, neat with water, chilled, on the rocks, with a twist, or in a great cocktail, from a Wódka Martini to a Mule, Harvey Wallbanger, Bloody Mary, even a Wódka Soda.”

Wódka’s price makes it a good option for bartenders and laid the groundwork for the brand’s success. “The quality is so good that most who taste it say it is the best, or one of the best, they have ever tried,” Roberts says. “When they are told the price, they tend to be shocked!” Honest vodka, honest price indeed.

In a short amount of time, Edgewater has put Wódka back on the map. “We began in January and have now entered 17 states,” Roberts says, “and we are happy to say that the brand is performing extremely well.” With its future now secure, the sky is the limit for the return of this bartenders’ favorite.

T HE

Original HONEY

LIQUEUR

A L L - N AT U R A L Y U C ATA N H O N E Y T RY A S I G N AT U R E

1 part B채renj채ger Honey Liqueur 3 parts Club Soda Mint Leaves 1/2 Lime

DR I N K R E SP O NSIBLY. B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.

barenjagerhoney.com

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DISTILLERY PROFILE

HARTFIELD & CO. By Mike Gerrard

here are several unusual things about the Hartfield & Co. distillery. For one, it’s in Paris … Paris, Kentucky, that is, where in 2014, it became the first distillery to open in Bourbon County since 1919, when the 18th Amendment to the Constitution introduced Prohibition. Something else that’s a bit unusual about this small distillery? How it’s made such a big name for itself in just three years. Do a search for the best distilleries in the United States, and the name of Hartfield comes up again and again on every industry expert’s lists. All this despite the fact that Hartfield cofounder Andrew Buchanan had no previous distilling experience. “Ironically, my first experience distilling was after we got our license,” he admits. “In retrospect, probably not the best business plan. With the laws in the United States, it is still illegal to distill at home. I ran through a bunch of grain those first few weeks trying to work through the process. I had done about a year’s worth of research, so I knew what was supposed to happen. Actually, getting it to happen was the challenge!” What was the hardest part of the process? “Arriving at a flavor profile that was unique enough to stand out in the marketplace while still being something people are used to drinking was our goal,” Andrew admits. “Our bourbon is our flagship product and what we are most proud of.” He continues, saying, “Actually, making booze isn’t difficult. The science behind it is pretty easy to understand. The challenge comes in when you need

Andrew Buchanan Hartfield co-founder to keep the quality the same day in and day out while increasing production, training new staff, giving tours of the facility—never mind the functions of just running a small business. Add in all of the marketing of a premium brand, and there are not too many dull days around a distillery like ours.” What would Andrew like bartenders to know about Hartfield & Co.? “We do things differently, from our mashbill of 62% corn, 19% rye, and 19% malted barley, to our scotch-style distillation methods that retain actual flavor from the grain as it comes off the still at a much lower proof than most modern-day bourbon. We love a full-bodied, long-lasting flavor that brings some new ideas to bourbon while staying true to what bourbon is.”

“OUR BOURBON IS OUR FLAGSHIP PRODUCT AND WHAT WE ARE MOST PROUD OF.” -Buchanan

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MIX IT UP

CELEB SIPS

FAMOUS PEOPLE FROM WHOOPI GOLDBERG TO GHOSTFACE KILLAH ARE CASHING IN ON THE WEED BUSINESS. GRAMMY AWARD WINNER MELISSA ETHERIDGE (WHO RECENTLY LAUNCHED CANNABISINFUSED WINE) CALLS THIS GROUP “GANJAPRENEURS.” CHECK OUT SOME WINE-LOVING, POTSMOKING CELEBS SPOT-ON FOR THE WEED WINE WAGON.

RACHEL MCADAMS Rachel admits to trying weed. “I started hearing opera for like five hours,” jokes McAdams. “This guy singing opera in my head.” She does love a good chardonnay though, so she’s more of a fan to green-skinned grapes than green buds.

ROSIE HUNTINGTON WHITELEY The model once told David Letterman, “I spent the week smoking cigarettes and drinking wine, it was very ab fab,” of her first job at a modeling agency. The clean eating advocate has also been known to take a toke.

CAMERON DIAZ AND DREW BARRYMORE Back in the day, Cameron Diaz went to school with Snoop Dogg. She recalls, “I’m pretty sure I bought weed from him. I had to have.” Friends Diaz and Barrymore are known to share a spliff over a glass of Drew’s very own Barrymore Rosé.

JESSICA ALBA A fan of red wine as part of her fit and healthy lifestyle, Alba has hinted to smoking up while on holiday in Amsterdam. It was a surprising revelation by The Honest Company founder, to put it bluntly.

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JENNIFER LAWRENCE The star admits to smoking pot and is passionate about her wine. She recently partnered with Omaze.com, where you and a guest can go to a wine tasting with her. The proceeds go to help Represent, an organization working to pass anti-corruption laws.

MIX IT UP

THE CHILLED 100 AMBASSADORS

Mixing with

BUNDABERG GINGER BEER

A Thirst for Authentic and Sophisticated

The Moscow Mule is quickly becoming the ‘it’ drink these days, most craft cocktail menus will offer either a riff on a Mule or include the classic in its distinct copper mug. And although bartenders have used other spirits and additions, ginger beer remains the key ingredient. Most experienced bartenders will tell you this seemingly simple-to-mix cocktail is anything but easy to pull off, balancing the flavors and the quality of ingredients can make or break this drink. “Bundaberg is the perfect mixer for the Moscow Mule,” says John McLean CEO of Bundaberg Brewed Drinks. “Bartenders appreciate that the heritage of using premium ingredients like Bundaberg Ginger Beer allows them to sell betterquality and better-tasting cocktails.”

While known for its ginger beer, Bundaberg Brewed Drinks actually have seven flavors in the U.S. market (Ginger Beer, Root Beer, Lemon Lime & Bitters, Blood Orange, Peach, Pink Grapefruit, and Guava). “While they are fantastic mixers, they’re great on their own,” continues McLean. “They’re the perfect alternative to alcohol for consumers who don’t want to feel like they are depriving “BARTENDERS APPRECIATE THAT THE themselves during social situations, but rather enhancing these special HERITAGE OF USING occasions.” PREMIUM INGREDIENTS LIKE BUNDABERG The whole experience of enjoying their GINGER BEER ALLOWS brews has put Bundaberg on the map. There’s the classic Bundaberg glass THEM TO SELL bottle topped with the unique rip-cap; BETTER-QUALITY AND part of the experience of enjoying BETTER-TASTING a Bundaberg Brew is the ritual of COCKTAILS.” inverting the bottle before you open

With the exploding popularity of ginger beer and the Moscow Mule, Bundaberg Brewed Drinks, best known for its ginger beer, set out to find cocktails that can measure up to the Mule using their iconic beverage. With this in mind, the brand handselected six mixologists to receive a “Brewed to Taste Better” Ginger Beer kit to create an original cocktail starring Bundaberg Ginger Beer. From a small town in Australia that shares the name Bundaberg, the company’s ginger beer is brewed over three days, which imparts a taste experience like no other. With real ingredients you can taste, the brewed

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beverages have a flavor intensity you can only get through the brewing process.

it, or what they call, “Flip, Rip and Sip.” It’s not a gimmick, it’s designed to help infuse the real ingredients throughout the brew to unlock the full flavor, it’s flavor you can see. And, as a result, it makes for a delicious cocktail ingredient. Check out these six unique cocktail recipes using Bundaberg Ginger Beer submitted from top mixologists that give the Moscow Mule a run for its money!

Alec Vlastnik

Spoonbar, San Francisco Photo by Marcus Cano

“A few years ago I started making my own ginger beer, and during the process, I tasted every commercial ginger beer I could find as research. Bundaberg was my favorite to mix with. It strikes a beautiful balance by presenting good solid, spicy ginger flavor without over powering the other aspects of a cocktail. In other words, it plays really well with others.”

WITHIN THE WHITE NIGHT INGREDIENTS

1 ½ oz. St. George Vodka ¾ oz. Giffard Passion Fruit Liqueur ¾ oz. Carpano Bianco Vermouth ½ oz. lime juice 1 dash Angostura Bitters 1 dash El Guapo Polynesian Kiss Bitters Bundaberg Ginger Beer Fanned lime (for garnish) PREPARATION

Combine all ingredients in a tin and shake. Fine strain over fresh ice, and top with Bundaberg Ginger Beer. Garnish with fanned lime.

PRIMATE MINDSTATE INGREDIENTS

1 ½ oz. house-spiced rum* ½ oz. Giffard Banane du Bresil ¼ oz. banana shrub** ¼ oz. peanut orgeat ½ oz. egg whites ¾ oz. lime juice Top off with Bundaberg Ginger Beer PREPARATION

Add all ingredients into shaker, shake lightly, add Bundaberg Ginger Beer, stir, and pour. *House-spiced rum: to a 750ml bottle of El Dorado 8 year rum add 1 whole nutmeg, broken into pieces, 1 cinnamon stick, broken into pieces, 1 vanilla bean, split lengthwise, 2 whole cloves, 1 cardamom pod, 4 black peppercorns, 1 star anise, 3 allspice berries, 1 large navel orange peel. **Banana shrub INGREDIENTS

1 quart blended banana 1 quart brown sugar 1 quart champagne vinegar PREPARATION

Cook banana and brown sugar together on low heat until sugar is dissolved. Remove from heat and add vinegar. Refrigerate over night. Strain through chinois.

Alicia Walton The Sea Star, San Francisco

Photo by Natalie Darville

“I wanted to complement the herbal, peppery notes and fresh fruit characteristics of the Bundaberg Ginger Beer. By using bianco vermouth and passion fruit liqueur, I was able to pull out these flavors while still showcasing the Bundaberg Brew. A dash of Polynesian Kiss Bitters from El Guapo helped accent both of these qualities quite well. The result is a fresh, easy-drinking Mule, perfect for a warm day at the beach!” CHILLEDMAGAZINE.COM

Jenn Harvey

ALBATROSS

Temple Bar, Boston

“When I sip ginger beer, I feel like it almost dances on my tongue so I created this cocktail to be like a dance. The name refers back to Ginger Rogers and how even though Fred Astaire was a more acclaimed dancer, she must’ve been better because she did everything he did but backwards and in heels. It’s light and entertaining with layers of flavor.”

INGREDIENTS

1 oz. Plantation 5 year Barbados Grande Reserve ¾ oz. fresh lime juice ¾ oz. honey syrup (1:1 wildflower honey and water) 2 dashes Peychaud’s Bitters 4 oz. Bundaberg Ginger Beer PREPARATION

Combine all ingredients except Ginger Beer to a mixing glass. Add ice and briefly shake just to combine and chill. Fine strain into an 8 oz. champagne flute. Top cocktail with 4 oz. Bundaberg Ginger Beer.

BACKWARDS IN HEELS INGREDIENTS

1 ½ oz. Angostura 5 Year Old Rum ½ oz. Giffard Lichi-Li Liqueur ¼ oz. KRONAN Swedish Punsch ¼ oz. lime juice ¼ oz. simple syrup 1 oz. Bundaberg Ginger Beer Cherry (for garnish) Lime swath (for garnish) PREPARATION

In a shaker with ice, combine ingredients and shake vigorously. Strain into a Collins glass with fresh ice. Top with 1 oz. Bundaberg Ginger Beer. Garnish with a cherry and lime swath.

Jared Sadoian

The Hawthorne, Boston Photo by Melissa Ostrow

“Many beverages are produced quickly and thoughtlessly in the name of efficiency and the bottom line. It’s refreshing to see that Bundaberg’s brewed Ginger Beer holds true to a timehonored process 50 plus years in the making.”

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Your Trade, Our Tools BehindTheBar.com

Zach McGrath Sunset Tower Hotel, Los Angeles

Photo by Lamar Scott Davis

“While perusing the Bundaberg website, I became fascinated with the Fleming family story. Going from a small local company to an internationally distributed business while keeping it all in the family seemed like a wonderful accomplishment, and I wanted to honor that.”

SECRET GARDEN INGREDIENTS

1 ½ oz. Mulholland Distilling Vodka 1 oz. fresh beet juice ½ oz. fresh Meyer lemon juice ½ oz. honey syrup* Pinch of Tajin seasoning 2 oz. Bundaberg Ginger Beer Fresh herbs (for garnish) PREPARATION

Shake, strain into a tall glass. Top with Bundaberg Ginger Beer. Fill with crushed ice and garnish with fresh herbs. *Honey syrup: 3:1 (honey, hot water) stir until dissolved (Katie uses a local wildflower honey).

TASMANIAN REVELS INGREDIENTS

2 oz. Sullivans Cove Single Malt Tasmanian Whisky 1 bottle Bundaberg Ginger Beer ¾ oz. lime juice ¾ oz. sugarcane syrup ¼ oz. allspice dram Angostura Bitters (for garnish) PREPARATION

Combine all ingredients except the Ginger Beer in a shaker tin. Whip shake and pour into a large tumbler over crushed ice. Flip and rip the Bundaberg bottle into the tumbler, top with more crushed ice and Angostura Bitters, and sip!

Katie Emmerson Melrose Umbrella Company, Los Angeles

Photo courtesy FYM productions

Liz Caruso Photography

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“Bundaberg’s Ginger Beer is great. There’s zest and spice, tasting the real ginger, plus this earthiness that I really love. Drinking it on its own with a little squeeze of lime sounds like a solid option as well. Lately, I’ve been inspired by my garden, the flowers, fruits, vegetables, bees, butterflies, everything, so I wanted something bright and floral, but also somehow nourishing to pair with the spicy and earthy Ginger Beer.”

ADVANCED MIXOLOGY

DRINK IN HISTORY

LAST WORD INGREDIENTS

他 oz. gin 他 oz. green chartreuse 他 oz. maraschino liqueur 他 oz. fresh lime juice Lime twist (for garnish) PREPARATION

Vigorously shake all ingredients together with ice. Strain into a Martini glass or coupe and garnish with lime twist.

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The Last WorD The green goddess, silent for more than 50 years, has something to say …

rightly colored cocktails to the drink professional (be it the imbiber or the bartender) is a precarious encounter. Take, for example, the Melontini or the Blue Hawaii—sticky, sweet drinks loaded with artificial coloring and cloying flavors. Of these flashy drinks, there are a few exceptions to this “bright hue = bad drink” belief. That is, until ...

Hello, Last Word. The Last Word is a strange bird. At first glance, the ingredients don’t make a whole lot of sense: gin, maraschino liqueur, green chartreuse, and fresh lime juice. Chartreuse and maraschino … say what? However, it’s an old-timey tipple that feels and looks utterly modern—especially in today’s cocktail trend of liqueurs garnering equal billing with the base spirit. According to cocktail lore, it was invented at the Detroit Athletic Club sometime in the early 1900s. As proof, a cocktail menu from the club in 1916 lists it for a whopping 35 cents. The bartender who invented it or why is veiled, like most last words are. A strange bedfellow to a cocktail’s enduring legacy, vaudeville performer Frank Fogarty is credited for popularizing it in the New York City scene shortly thereafter. Perhaps he first discovered while performing at the Detroit Athletic Club and worked it into his act. One can only imagine how the Last Word survived those four walls and became popular enough to appear in print a few decades later. The first record of the Last Word recipe was featured in the 1951 cocktail book, Bottoms Up, which includes over 200 drink recipes and 13 risqué illustrations by 12 different artists, written by Ted Saucier (the last

name pun for an author of a cocktail book is not lost here), a publicist for the Waldorf Astoria Hotel in New York City. But the Last Word’s last word could have been eternal ... that is, if it wasn’t for Murray Stenson to corpse revive it nearly 50 years since it was immortalized in ink. Speaking of, the Corpse Reviver #2 cocktail is a riff on the Last Word. In the early 2000s, Stenson—while tending bar at the Zig Zag Café in Seattle—stumbled upon the glowing green goodness in a glass whilst reading Bottoms Up. He added it to the menu and it became an instant hit. What Fogerty didn’t have in championing the Last Word, Stenson did: the internet and social media. Quickly, the cocktail went viral. Not only was it easy to make (equal parts of each potent ingredient), but it was also a celadon-colored stunner. It appeared on notable denizens’ menus across the country, such as Pegu Club. “A four-way car crash in which no one is hurt and everyone’s glad they met afterward” is how Phil Ward, former bartender at New York City’s Pegu Club, now owner of Mayahuel, an agave spirit bar, described the drink to The Washington Post. As a nod to the original recipe, which balances such distinctive elements so beautifully, riffs abound. Although tricky to master four-part harmony, experienced bartenders have pulled it off. Take, for example, Phil Ward’s Final Ward of rye, green chartreuse, maraschino, and lemon, or Paper Plane by Sam Ross (former bartender at Milk & Honey and now Attaboy in New York City) of bourbon, Amaro Nonino, Aperol, and lemon. Who needs a three-way when you’ve got a four-way? May the Last Word, and its riffs, continue to speak for centuries to come.

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FOOD KNOW HOW

Baby Tomatoes Cocktail photo courtesy of Double Take Summer may be coming to an end, but tomatoes of all shapes, sizes, and flavor profiles are still in their prime. When grown under the proper conditions and lovingly tended, tomatoes are as juicy and sweet as any fruit, which is exactly what they are. Gardening devotees often eat the sun-kissed orbs straight from the vine, and there is nary a cuisine—from the obvious Italian to the more unexpected Polish—that doesn’t use them. Today, the choices in the tomato world are constantly expanding, from heirloom varietals like Brandywine and the adorable yellow pear to modern classics like Beefmaster. Of course, bartenders have other ideas for the tomato, from muddling the whole fruit to juicing it for its “water” to roasting it for a sweet and savory garnish. At the newly opened Double Take in L.A., Otto’s Cocktail, created by bartender Sarah Mengoni, uses the local farmers market to source seasonal produce to her creative cocktails. (Fun fact: Double Take’s entire menu is inspired by cult classic movies shot in L.A. For this one, Otto is the main character in Repo Man.)

Otto’s Cocktail INGREDIENTS

1 ½ oz. el Jimador Blanco ¾ oz. agave ½ oz. lime juice ½ oz. mezcal chipotle tincture* 2 baby tomatoes (for garnish) 1 sprig cilantro (for garnish) PREPARATION

Combine all ingredients, shake, and strain, serve on the rocks over ice. Garnish with two baby tomatoes and cilantro. *Mezcal chipotle tincture: Combine 4–5 dried whole chipotles with 16 oz. mezcal and let steep for 6 hours, then strain peppers from liquid.

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MIX BETTER

The Red Snapper Photo courtesy of Fifty Pounds Gin

In recent days, the Bloody Mary cocktail has become known as the “kitchen sink brunch drink,” because everything, literally everything, has been used to garnish the drink. These skewered monstrosities are topped with everything from wings and sliders to onion rings and pizza. For a slightly more refined version without all the hoopla, mix up the Red Snapper. The drink historically has more complex flavors because it is made with gin, unlike the Bloody Mary, which calls for vodka as the base spirit. Using a quality small-batch gin with light vegetal notes, bright spiciness, and citric elements like Fifty Pounds Gin

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will mix a more interesting drink. Adding freshly squeezed tomato juice also makes a simple and pure garden-fresh version of the Bloody Mary. A brief history note about the Red Snapper: Its first citing comes from Crosby Gaige’s Cocktail Guide and Ladies’ Companion (1941), and still features vodka at its heart. It wasn’t until the start of the 1960s that a recipe for a Red Snapper made with gin was published in The London Magazine in 1962. What began as a moniker change for the crude Bloody Mary, the Red Snapper forged its own reputation as a gin-based drink, and now the two exist happily side-by-side.

THE RED SNAPPER INGREDIENTS

2 oz. Fifty Pounds Gin 4 oz. tomato juice ½ oz. freshly squeezed lemon juice 7 drops Tabasco hot sauce 4 dashes Worcestershire sauce 2 pinches celery salt 2 grinds black pepper Half of a celery stick (for garnish) PREPARATION

Use the salt and pepper to rim the glass (preferably a Collins). Add the rest of the ingredients to a cocktail shaker with ice. Shake; strain into glass. Garnish with half of a celery stick.

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DRINK TO THAT

THE RUMCHATA FOUNDATION

CHEERS TO SPIRITS THAT GIVE BACK By Mathew Powers

umChata has helped enhance the flavor of numerous cocktails. But, the RumChata Foundation takes it one step further－it improves lives. The success enjoyed by the RumChata brand has fostered a desire to share that good fortune with students pursuing dreams, wounded soldiers seeking assistance, and those attempting to defeat cancer and disease.

and sharing in our foundation’s commitment to our mission to support the Lone Survivor Foundation.”

Since 2014, sales of the red, white and blue logoed RumChata Freedom Bottle, along with an active fundraising campaign, provided more than $625,000 of support to the Lone Survivor Foundation. That money has helped wounded service members and their families as they recuperate from physical and mental trauma. The money also helps fund therapeutic retreats and its facilities.

Meanwhile, The RumChata Foundation has also worked with the Illinois Restaurant Association Education Foundation. This year, five culinary artists each received $3,000 scholarships to help further their education. Also, Nick Cave, School of the Art Institute of Chicago’s Stephanie and Bill Sick Professor of Fashion, Body and Garment, presented Master of Design graduate student Nick Mahshie with a $20,000 fellowship from The RumChata Foundation during the school’s annual fashion exhibition.

“Support amongst our retail and distributor partners for this program grows every year,” said Tom Maas, RumChata founder and master blender. “I appreciate seeing so many displays up around the country featuring the Freedom Bottle

Other benefactors include The American Cancer Society, The American Heart Association, and Gridiron Greats, to name a few. Cheers, indeed.

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MIX IT UP

BARTENDERS’ CHOICE

EASILY ELEVATING FROZEN COCKTAIL MENUS K E LV I N S L U S H C O .

Photos courtesy of Kelvin Slush Co. Starting out as a food truck selling organic nonalcoholic slushies on the streets of Brooklyn, cofounders Alex Rein and Zack Silverman quickly realized their loyal flask-wielding customers would spike their slushies. The pair began collaborating with bars and restaurants to revolutionize the frozen cocktail category beyond the traditionally sweet, ‘fruity’ flavors, often made with artificial ingredients and high-fructose corn syrup. Less then a decade later, the first and only certified organic cocktail mix specifically formulated for making premiumfrozen cocktails was created. Kelvin Slush Co. recently launched its sixth flavor, Frosé (a.k.a. frozen rosé), made with organic peach and strawberry juices, the new bestselling base slush flavor in a series that includes citrus, piña colada, margarita, ginger, and tea. “You can easily elevate your frozen cocktail program making a well-crafted frozen drink requires the perfect balance of sugar, alcohol, and flavor profiles to freeze correctly and taste just right when frozen,” says Silverman. “Kelvin Slush Co. takes care of all the thinking and measuring for you and makes it easy to craft a wide range of premium, organic frozen cocktails in a blender or frozen drink machine. “Remember, frozen cocktails don’t have to just be Margaritas, Piña Coladas, and Daiquiris. Having one or two really good signature frozen cocktails is easier to execute, and more impactful with customers, than having five or six of the same generic drinks that everyone else is serving.”

“You can easily elevate your frozen cocktail program. Making a well-crafted frozen drink requires the perfect balance of sugar, alcohol, and flavor profiles to freeze correctly and taste just right when frozen.”

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THE NEXT MIX

Activated Charcoal Photo by Conor Harrigan

ith everyone focused on their diets and skincare routines, activated charcoal is the ingredient at the moment, given its long list of detoxification and digestive health benefits. In addition, #blackfood and #gothfood are hot social media trends defying the latest unicorn food fad. At the McKittrick Hotel in New York City, The Club Car is serving up the Camisa Negra (or “black shirt”) cocktail created by head bartender Clayton Mannix, using a combination of charcoal-infused bourbon, Amaro, vermouth, bitters, and a dark swirl of edible glitter, giving the cocktail that added dimension of whimsy and intrigue. “Camisa Negra is a riff on a Manhattan,” says Mannix. “Fans of the Manhattan like stepping outside of their comfort zone a little to try it, and they really love the glittery garnish. It’s important to note that bartenders should be careful when using activated charcoal due to its detoxifying properties. Guests taking medication should check with their doctors before ingesting it to be sure it will not prohibit their medicines from working properly.”

Camisa Negra INGREDIENTS

2 oz. charcoal bourbon* ½ oz. Amaro CioCiaro ½ oz. Tuthilltown Cacao liqueur ½ oz. sweet vermouth 2 dashes orange bitters 1 dash Peychaud’s Bitters Edible glitter and tiny hearts (for garnish) PREPARATION

*Add 1 barspoon of activated charcoal per liter of bourbon. (Mannix uses Michter’s.) Combine all liquid ingredients in a cocktail mixer with ice. Stir until evenly combined; strain into a coupe glass. Garnish with edible glitter and hearts.

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CRAFTING COCKTAILS

HOw

Drink

ON AN ANTI-INFLAMMATORY DIET

Photos Courtesy of True Food Kitchen Bartenders are finding ways to add flavor to their cocktails using better-for-you ingredients. Healthy bartending incorporates one or more ingredients that are beneficial to optimum wellbeing. At True Food Kitchen, beverage manager Jon Augustin specializes in crafting cocktails that combine ingredients from the anti-inflammatory food pyramid created by True Food Kitchen’s cofounder Dr. Andrew Weil. The pyramid ranks various foods that can help counteract chronic inflammation, which is the root cause of many serious diseases. Augustin mixes with inflammation-reducing ingredients such as berries, pears, cherries, ginger, and turmeric, helping his guests maintain a healthy lifestyle. “We like to use fresh ingredients that are in season so our cocktails not only taste fresh, but have a healthful benefit to them,” says Augustin. “Cocktails should have the same philosophy behind them as food.” Check out some of these classic anti-inflammatory cocktails that remain on the True Food Kitchen menu all year long.

THAI GRAPEFRUIT MARTINI INGREDIENTS

2 oz. Prairie Organic Vodka ½ oz. lime juice 1 oz. simple syrup 2 oz. grapefruit juice Thai basil leaf (for garnish)

CUCUMBER CITRUS SKINNY INGREDIENTS

1 ½ oz. Ixa Organic Silver Tequila ¾ oz. Triple Sec ½ oz. simple syrup ¾ oz. lime juice 5 pieces cucumber Club soda 2 orange wedges (for garnish)

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PREPARATION

Combine ingredients in a shaker tin, shake violently; pour into rocks glass top with soda.

PREPARATION

Muddle four Thai basil leaves in tin, add remaining ingredients, shake hard and double strain into coupe. Garnish with Thai basil leaf.

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THAT’S THE SPIRIT

THE SPIRIT OF

ADVENTURE By Michael Tulipan | Photos courtesy of Mamont Vodka

THE ORIGINS OF THIS SIBERIAN VODKA LIE NOT IN RUSSIA’S FROZEN NORTH, BUT IN FRIGID ANTARCTICA. IN 2001, A TEAM OF POLAR EXPLORERS WAS STRANDED ON THE CONTINENT SIPPING VODKA AND PLANNING AN EXPEDITION TO RUSSIA’S FROZEN TUNDRA WHILE WAITING FOR RESCUERS. THE FOLLOWING YEAR, A MAMMOTH TUSK WAS DISCOVERED IN THE ICE, AND ONE OF THE TWELVE WHO HAD BEEN STRANDED, DR. FREDERIK PAULSEN, ORGANIZED A TEAM OF SCIENTISTS TO INVESTIGATE. THE RESULT WAS ONE OF THE MOST SIGNIFICANT PALEONTOLOGICAL DISCOVERIES IN HISTORY: THE YUKAGIR MAMMOTH, WHICH HAD BEEN BURIED IN ICE FOR MORE THAN 18,000 YEARS.

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Mamont is a real Siberian product from start to finish, using pure glacier water and locally grown wheat. Paulsen decided to pay tribute to this discovery and enlisted the Itkul Distillery, the oldest in Siberia dating back to 1868, to produce a vodka called Mamont. The English word “mammoth” comes from the Russian word “mamont,” after all. The vodka’s tuskshaped bottle pays homage to this mammoth’s tusk. Lidia Ovsyannikova, senior global brand manager of Mamont Vodka, weaves this history into the story of the brand, saying that it is “the most elegant vodka from Siberia, infused with the spirit of adventure that celebrates polar exploration and the epic moments in life.” Today, the Itkul Distillery is the only distillery in Russia producing alcohol from pure malt. Mamont is a real Siberian product from start to finish, using pure artesian well water from the Altai Mountain glaciers

and locally grown wheat. The vodka is distilled six times from malted wheat and then triple filtered through silver birch charcoal for extra smoothness and purity. Mamont’s legacy and reputation have spread quickly. In the spirit of exploration, Mamont was named one of the official spirits at the 112th Explorers Club Annual Dinner held last March in New York City. The brand was also recognized at the 2016 International Spirits Competition, winning gold medals in two categories: Russia Wheat Vodka of the Year and the general Vodka Category. Ovsyannikova recommends enjoying Mamont chilled and neat, but it also works well in classic drinks.

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TRICKS OF THE TRADE

A more sustainable approach to mixology

Aquafaba Cocktails By Leigh Kunkel | Photo by Nader Khouri

aul Ayala, bar manager at Dirty Habit in San Francisco, wanted to create a new kind of cocktail menu. “My inspiration for using aquafaba in a cocktail was the whole idea of bringing something different to the table,” he says. “Including something even my vegan community would be able to enjoy!” Normally, a vegan cocktail would obviously exclude egg white sours, but thanks to a newly discovered use for an ingredient that was previously thought of as waste, there’s a whole new world of vegan cocktails available. Aquafaba, the briny liquid that chickpeas are preserved in, has a similar protein content to egg whites, and recently

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bartenders have been exploring how to use it in lieu of traditional emulsifiers. And for Raul, it comes with benefits beyond dietary restrictions. “The difference between aquafaba and egg whites is enormous,” he explains. “I don’t have to double shake my cocktails, as it foams up quite quickly. Also, aquafaba is 100% natural, and it doesn’t produce the odor of eggs.” The Tom Yom Sour at Dirty Habit is a blend of gin, tamarind, Thai spices, lime, and aquafaba, creating a lightly rich cocktail with savory, aromatic notes of kaffir lime and lemongrass. Shaken with aquafaba, it creates a perfectly balanced, frothy drink sure to please any guest— vegan or not.

TOM YOM SOUR INGREDIENTS

1 ½ oz. Spring-44 Mountain Gin ¾ oz. spiced tamarind syrup* ¾ oz. lime juice ½ oz. aquafaba (garbanzo water) Activated charcoal (for garnish) PREPARATION

Add all ingredients with ice in a Boston shaker; shake for about 20 seconds and double strain into a big coupe. Garnish with a dust of activated charcoal for visuals. *Spiced tamarind syrup: Add 30 oz. tamarind puree, 20 oz. sugar, 1 cup sliced ginger, 1 cup chopped lemongrass, 10 kafir lime leaves, and pinch of salt to a saucepan and bring to boil. Let sit for an hour to extract the aromatics from mixture, then strain once cool.

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DRINK WELL

Not All

TEQUILAS are created

EQUAL By Michael Tulipan

Craftsmanship. Tradition. Time. These are the hallmarks of Azuñia Tequila, an artisanal spirit made with Weber Blue Agave grown in volcanic soil in the valleys of Jalisco, Mexico. Family-owned, USDA-certified organic, and carefully crafted by hand, Azuñia is set to give the competition a run for their agave. The tequila category is highly competitive but Azuñia stands out for both the time it devotes to producing a premium product and its dedication to organic practices. Organic certification, an annual process, is central to the brand. No pesticides, GMOs, synthetic fertilizers, or additives can be used at any time.

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Azuñia Managing Director Joe Giansante says, “Most large brands are produced at massive processing plants processing as many as 20 or 30 tequilas in the same facility.” By contrast, Azuñia is the only tequila produced at the second-generation, familyowned and operated Rancho Miravalle estate. “Azuñia is the

opposite of that - truly estate grown, handcrafted, and produced in small batches with complete control over product purity and quality,” he says. The process of crafting Azuñia is slow, yet rewarding. The agave is grown to full maturity, around eight years, before being

harvested by hand, while others harvest early, around three to four years. The interior piña is separated and then roasted in traditional clay hornos for 36 hours, the way it’s been done for centuries. After pressing, fermentation is set to begin. While many companies introduce commercial yeast to accelerate this process, at Azuñia, patience reigns. For five to seven days, they wait until natural yeast starts fermentation. After that, the tequila is double distilled and filtered, yielding Azuñia Blanco. The company produces three aged varieties in addition to Blanco. Reposado rests at least eight months in American oak, while Añejo is aged for a minimum 12 months in barrels. Azuñia Black is the ultimate expression, a reserve sipper aged for more than two years. Each bottle is numbered and signed by Master Distiller Salvador Rivera Cardona. Giansante says, “When people taste Black, about 90 percent of the time ‘Wow’ is the first word out of their mouth.”

“The honestly authentic expression of a Margarita.”

Giansante points out the versatility of the Azuñia line. For Blanco, the company has designed a signature cocktail, The Azuñia Organica, weighing in at just over 100 calories. He also recommends using Reposado to make a Paloma or any drink using fresh citrus, while the Añejo makes a great Old Fashioned. The company recognizes that some people may have had negative experiences with tequila in the past, but they hope to enlist bartenders to help spread the word about Azuñia’s quality. “There is nothing better than seeing someone try a premium tequila like Azuñia and have it immediately destroy all those years of negative perception,” Giansante says. “When they sip it, and realize there is no bite or dirty taste they are shocked. It opens up an entire new world of options they had dismissed until now.”

Bartenders are talking about Azuñia Tequila. Check out what General Manager Matt Cahur of Guanabanas Restaurant and Bar in Jupiter, Florida says about the brand’s top-selling “skinny” Margarita. “If you’re a tequila lover, the Azuñia Organica kicks ass. Combine organic agave syrup, fresh lime juice, ice, water and a bunch of Azuñia! When guests ask about this cocktail, we tell them it’s the healthier alternative to a great tequila buzz. Less sugar and more zest. It’s our number one seller … what else do you need to say?”

THE AZUÑIA ORGANICA PREPARATION

INGREDIENTS

1 ½ oz. Azuñia Blanco Organic Tequila ¾ oz. Azuñia Organic Agave Nectar 1 oz. fresh lime juice Splash of water Lime wheel (for garnish)

Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously for 10 seconds and pour into an Old Fashioned glass. Garnish with lime wheel, salted rim (optional).

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BRUJERIA DULCE

THE BUZZ

VIPER’S FANG

TIERRA AMARGO

BRUJERIA DULCE Recipes courtesy of Al Sotack, Jupiter Disco Photos by Nathan McCarley-O’Neill INGREDIENTS

Brave New Mundo By David Perry

Let’s dispel the myth: downing a shot of tequila with salt and lime is not a Mexican tradition. It is purely an American invention, a way to make exotic what was (and is) bargain basement tequila, to say nothing of getting it down fast enough you don’t have to worry about a chemical burn. Once you graduate to the premium, ultrapremium, and craft tequilas, it should be sipped, not slammed; in a champagne flute, not a tumbler; neat, not mixed; room temperature, not iced.

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We know … it’s a lot to take in. But there is a purpose; a flute, for example, lets the bouquet blossom. High-end tequilas have those, among other things. “Ultra-premium tequila brings pleasure to the palate, has a rich history, and is part of our culture,” says Jose “Pepe” Hermosillo, and he should know: his Casa Noble brand was named “Tequila Producer of the Year” at the 2016 International Spirits Challenge.

2 oz. Tequila Corralejo Silver ¾ oz. sorrel* ¾ oz. lime juice 2 muddled cucumber slices 2 dashes angostura PREPARATION

Shake, serve up, with cucumber wheel garnish. *sorrel: combine 1 cup of hibiscus tea to 1 cup of white sugar. VIPER’S FANG INGREDIENTS

2 oz. Tequila Corralejo Reposado ¼ oz. laapsang watermelon syrup 2 dashes of Peychaud’s bitters 1 dash of aromatic bitters PREPARATION

Stir, serve on the rocks with a lemon twist. TIERRA AMARGO INGREDIENTS

1 oz. Tequila Corralejo Reposado 1 oz. of Manzanilla sherry 1 oz. of Kina 2 dash celery bitters PREPARATION

Stir, serve up, lemon twist.

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THE BUZZ

The premiumization of tequila is in full force; the way tequila is consumed has changed. People are sipping tequilas and enjoying unique tequila cocktails.” Nikhil Bahadur, co-founder, Blue Nectar Spirits Company.

Greg Cohen, VP of corporate communications at The Patrón Spirits Company, the brand that kicked off tequila’s rise, adds, “As consumers and the trade across the world become more educated and familiar with ultra-premium tequila, the popularity of the spirit is only going to grow.” Essentially, tequila suffers from type casting being a cheap mixer and/or frat house drinking challenge is so ingrained in the American consciousness that consumers rarely equate tequila with anything “top shelf.” Lots of us have missed the biggest trend tequila has seen in years … its premiumization. But what do “premium,” “ultra-premium” and “craft” really mean? Beyond pricing and fancy bottling, the great tequileras will say the telling is in the tasting … and the making. Corralejo Tequila employs the 400-year-old Charentais method of distillation, the same perfected by the French in distilling cognac, which allows for exceptional retention of aroma and flavor on top of double distillation. In the case of Casa Noble, only the best agave, matured up to 12 years, imbues spicy, herbal, vegetal notes, and is cooked in the traditional manner for sweet, cooked, agave notes with a hint of smokiness. Squeezing the agave instead of crushing it gives the tequila complexity without bitterness. Finally, says Hermosillo, “Natural fermentation provides citrus and fruity notes and by doing pot distilling three times, we can be very selective with cutting of heads and tails for that complexity.”

DIONISIO

NOBLE PUNCH

INGREDIENTS

2 oz. Blue Nectar Reposado Extra Blend ¼ oz. honey syrup ¼ oz. mezcal (to float) 2 dashes Angostura bitters Grapefruit twist (for garnish)

1 ½ parts Casa Noble Crystal Tequila 1 part pineapple juice ½ oz. lime juice ¾ parts simple syrup Dash bitters Soda water water Pineapple wedge (for garnish)

PREPARATION

Combine all ingredients, add ice and stir until cold, around one to two minutes. Strain into a rocks glass. Garnish with a grapefruit twist.

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PREPARATION

Place ingredients (except soda and bitters) into shaker with ice; shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

Ironically, tequila’s lowly image means there’s no limit to how high it can go. Trent Fraser, president and CEO of Volcan De Mi Tierra, says “The heritage brands paved the way for others. The niche and craft brands connected and opened the door to the trade and mixology world. And the lifestyle brands made tequila more fashionable and trendy.” With whole new palates, mouth feels, and notes to explore, the evolution of tequila is a boon for fans and neophytes alike. And while it is unlikely the Tequila Gods will strike you down if you mix an ultra-premium, or even shoot one, it behooves the conscientious bartender to use the right tequila for the right job.

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IN THE KNOW

Talking tequila and food pairing with Casa Noble’s Jose “Pepe” Hermosillo

Food Pairing with Pepe As the ultra-premium tequila segment grows in popularity, the notion of pairing food with sipping tequila follows suit. As the perfect accompaniment to expertly crafted meals, pairing the plant-based spirit with food is like second nature to CEO and founding partner of Casa Noble Tequila Jose Hermosillo, a seventh-generation producer and maker of agave-based spirits. Pepe takes us through some tastes of food that match up best with the unique aromas in tequila. What are some of the best ways to pair Casa Noble tequila with food? I personally enjoy the challenge of pairing different types of foods with tequila, from the basic ceviche with Casa Noble

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Crystal, but then you go to more interesting cheeses to even more fun things like truffles, to Asian food. Casa Noble has a lot of umami and it goes well with the Asian palate. Finding things you personally like to eat with Casa Noble is the most interesting, and all it takes is the ability to try different things. One of the most fun things I have tried is Japanese food with tequila– some of the characteristics like fish sauce, seaweed, or wasabi with the different expressions is very interesting. Robata goes so well with a Reposado or Añejo because of the smoky flavor. Any tips for people who want to pair tequila and food? Be willing to try many things, especially unexpected pairings. The most fun I have ever had is thinking of something you would

Jose “Pepe” Hermosillo

never expect to go well with tequila, and nine times out of ten it actually does! Unexpected is key. What is your favorite dish to pair with Casa Noble? My new favorite pairing is cheese. Pecorino with Añejo is fantastic, as is manchego with Reposado, there are so many options, and experimenting is the fun part. There are also the classic Mexican pairings like pork cutlets cooked with chocolate mole sauce, paired with Añejo. I never find a shortage of food to have with Casa Noble.

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DRINK WELL

Healthy Cocktails with Heather Storm

eather Storm is currently the host of Velocity’s hit show Garage Squad, which follows Heather and her male co-stars as they crash garages and help their owners refurbish their distressed, classic hot rods and get them back on the road. Occasionally, Heather gets out of the garage and travels, cooks and, of course, crafts perfect cocktails. Her background in health and nutrition led her to advocate for sustainable food practices and take notice of her current habits. “I first became aware of how much sugar was in cocktail recipes when I was making Caipirinhas as a beverage sales manager,” says Heather. “I was drinking a lot of these cocktails and could definitely see the difference in my figure. Sugar is the hidden culprit in cocktails, so the trick to healthy drinking is finding sugar substitutes.”

“We are what we eat, drink, and think.”

Photo by Miguel Amodio

HEATHER OFFERS UP SOME OF HER BEST TIPS FOR CRAFTING FLAVORFUL COCKTAILS WITHOUT THE HIGH-CALORIE INTAKE: 1. Unflavored unsweetened spirits such as vodka, gin, and tequila are the lowest calorie; just add lemon or lime for flavor. Remember that tonic water has a lot of sugar and calories. Swap tonic for soda water and save more than 60 calories and 16 grams of sugar per drink. 2. Once sugar intake is lower, our taste buds adapt and food will taste much sweeter overall. Your

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body won’t miss the sugar. Stevia is best used when a small amount of sweetener is needed to bring balance to a cocktail.

Kombucha, a Chinese fermented tea that can help restore balance in our guts. Add it to cocktails in place of soda.

3. Just because cocktails aren’t thought of as healthy doesn’t mean we can’t make them that way. High-quality sprits made from organic ingredients are easier for the body to process. Try adding good-for-you ingredients like

4. Coconut sugar does not raise blood sugar level as quickly and extremely as other sugars, which makes it a great alternative to white or brown sugar in cocktails.

For Those Who Prefer What’s In a Bottle To What’s On It.

Honest Vodka. Honest Price.

@ w o d k a w o d k av o d k a W O D K AW O D K A . C O M

DRINK WELL

Cocktail Photos by Heather Storm

ADVANCED MIXOLOGY

Summer Sangria

I love this light and fresh white peach Sangria as an afternoon sipper. Purely wine based with no added sugar it’s low proof and low in calories. I add Kombucha, which introduces healthy bacteria into your gut. This sangria is stocked full of antioxidants, probiotics, and electrolytes. INGREDIENTS

3 oz. dry French rosé wine 6 slices fresh white peaches 3 large basil leaves (plus 4 small, tiny leaves) 8 - 10 blueberries ½ oz. fresh lemon juice 1 ½ oz. ginger kombucha 1 oz. coconut water Sparkling water 1 edible flower PREPARATION

Muddle 3 peach slices, 3 basil leaves and ½ oz. fresh lemon juice in shaker tin. Add coconut water and ice; shake well. Add ice to large wine glass. Arrange 3 peach slices, blueberries and basil leaves inside glass. Strain shaker tin mixture into the large wine glass. Add rosé, kombucha and sparkling water. Garnish with an edible flower.

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Wild Meadow Margarita

This antioxidant rich Margarita is made with organic coconut sugar. Swap the sweet orange liqueur for homemade lavender syrup and fresh raspberries. INGREDIENTS

1 ½ oz. 123 Organic Tequila 1 oz. lime juice 3 raspberries ¾ oz. lavender coconut sugar syrup* PREPARATION

Muddle raspberries, lime juice and lavender syrup in a shaker tin, add tequila and ice and shake well. Strain over a large ice cube into a rocks glass. Spear a lavender stem through a raspberry and place in glass. *Lavender coconut sugar syrup: 15 lavender flowers or 1 tbsp. culinary lavender 1 c coconut sugar 1 c water PREPARATION

Add water and coconut sugar to saucepan and bring to a boil. Reduce heat to simmer and stir until completely dissolved. Turn off heat. Add lavender, stir and let infuse for 5 - 7 minutes, to taste. Strain liquid into bottle and store up to 2 weeks.

Morning Dew Mojito

Both honeydew and cucumber are high in water content making this libation even more refreshing than a traditional Mojito. Mint is a holistic herb that promotes digestion and relieves fatigue. Instead of white sugar I add a dash of stevia to offset the sour from the fresh lime juice. INGREDIENTS

1 ½ oz. rum, gin or vodka ½ oz. fresh lime juice 1 oz. honey dew juice (or 3 chunks) 1 oz. cucumber juice (2 slices cucumber) 5 mint leaves Splash sparkling or filtered water Small pinch of stevia or one drop if liquid stevia PREPARATION

Muddle cucumber, honeydew, and mint in a shaker tin (or add juices if using a juicer). Add rum, stevia, ice; shake well. Strain over fresh ice into Collins glass. Top with sparkling water; Garnish with fresh mint and a skewer of honeydew and cantaloupe.

SIERRA NORTE Single Barrel Mexican Whiskey The Sierra Norte Mountains of Oaxaca, Mexico, support some of the world's most treasured biodiversity. Descendants of the region's rst farmers grow native varieties of corn, just as their ancestors have done for over 7,000 years. Master Distiller Douglas French’s passions have resulted in a series of unique and outstanding corn whiskies. Each variety is distilled separately and matured in French Oak to showcase its individual characteristics and nuances.

ALL EXPRESSIONS MADE WITH NON-GMO CORN

Native Oaxacan Black Corn • Native Oaxacan White Corn • Native Oaxacan Yellow Corn

Please Drink Responsibly. VISIt sierranortewhiskey.com

ADVANCED MIXOLOGY

BUZZWORTHY

GINGER BEAR INGREDIENTS

1 ½ oz. Bärenjäger Honey Liqueur 1 oz. bourbon Ginger beer 3-4 shakes aromatic bitters Lime (for garnish) PREPARATION

Pour ginger beer over fresh ice in a prechilled mason jar. Pour Bärenjäger Honey Liqueur and bourbon over ginger beer. Add the bitters and stir. Garnish with a lime.

A Natural Expression of Honey By Michael Tulipan

THE ART OF HUNTING BEARS IN GERMANY ONCE INVOLVED ALCOHOL. WHO KNEW? Bärenjäger Honey Liqueur has its roots in the days when hunters would use honey spirits to lure a bear out of its den. Of course, bear hunting is not the most fast-paced activity, so the hunters started partaking of the honey liqueur themselves while lying in wait. A tradition was born: the bärenfang (bear trap). Back then, hunters would make their own bärenfang and some German households still uphold the tradition today. Known as Bärenjäger outside of Germany, the honey liqueur is the more refined modern-day descendant made with a vodka base and all-natural honey nectar from Mexico’s Yucatan Peninsula. Bärenjäger became the first commercially produced bärenfang with a recipe dating back to the 18th century. You may know its more gregarious cousin Jägermeister better, but Bärenjäger is equally well crafted. The liqueur starts with a pure, natural expression of honey

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that is married to enough spirit to create a sweet beverage lightened up by spicy and herbal notes. The liqueur comes in an instantly recognizable clear bottle with ridges reminiscent of honey jars and an iconic label with a hunter ready to trap a bear. The cap topping the bottle is shaped like a beehive. In 2012, the company entered the flavored whiskey segment with its well-received Bärenjäger Honey & Bourbon, a blend of the original liqueur with American bourbon. A year later, the company launched Bärenjäger Honey & Tea and Bärenjäger Honey & Pear made with pear brandy. While it is a fine after-dinner option, at 70 proof, Bärenjäger can make a great addition to any cocktail in need of an all-natural sweeter that still has a little kick.

There are No Shortcuts to Authenticity

The Azuñia Organica, Azuñia’s Honestly Authentic expression of the Skinny Margarita. Made with sustainably farmed 100% Blue Weber agave, and our estate crafted certified organic tequila. Pure, smooth authentic flavor in every sip. azunia.com

The Azuñia Organica Azuñia Blanco or Reposado Organic Tequila Azuñia Organic Agave Nectar Fresh Lime Juice Splash of Water

ADVANCED MIXOLOGY

SUSTAINABLE SPIRITS

Ron Barceló Dominican Estate Single Rums

By Bob Curley | Photos by Kourtney Lohn Derived from estate-grown sugar cane, Barceló Rum makes some of the finest column-distilled rums in the Dominican Republic, most notably the super-premium Ron Barceló Imperial, a blend of rums aged up to 10 years. “Barceló Rum is the only rum from the Dominican Republic that is made from the fermented juice of the sugar cane and not from molasses,” says Rod Simmons of Barceló distributor Shaw-Ross. “This ensures a smoother, more well-rounded taste that showcases more of the actual characteristics of the sugar cane.”

Just the Two of Us Recipe courtesy of Angela Laino INGREDIENTS

2 oz. Barceló Imperial 1 oz. mango puree or juice 1 oz. lime juice 1 oz. smoked paprika syrup* Lime wheel (for garnish) Mango slice (for garnish) PREPARATION

Shake, strain over ice into rocks glass or crushed ice. Garnish with lime wheel and mango slice. *Smoked paprika syrup: combine 1 cup of sugar and 1 Tbsp. smoked paprika powder in 2 cups boiling water; stir, let cool.

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Ron Barceló Imperial, first released in 1980 and the first rum to receive a rating of 97 out of 100 by the Beverage Testing Institute of Chicago, “does well in most cocktails,” particularly a rum Old Fashioned, says Paul Senft, a spirits writer and founder of RumJourney. com. “It pairs well with the citrus notes,” he says. The rum also mixes nicely in a Manhattan, Rum Sour, and tiki drinks, adds Simmons. In addition to the Imperial, Barceló produces a premiumfiltered and aged white rum, the Gran Platinum, a Gran Añejo aged in American bourbon oak barrels for up to six years, and an Añejo aged for up to four years in American bourbon oak. Non-premium rums include Barceló Blanco, Dorado, and Cream. The Barceló distillery is also the first in the Dominican Republic to be certified under the international standard ISO 14001, which establishes the criteria for maintaining an environmentally responsible management system. “The distillery employs multiple systems for significantly reducing energy needs and CO2 emissions,” says Simmons. “Of the total energy consumed at the distillery, 60 percent comes from renewable sources; specifically, solar energy. The balance comes from a biomass cogeneration plant that converts the fibrous waste from sugar cane to electricity.”

TALES OF THE COCKTAIL INVITES YOU TO JOIN TALES 365! Tales 365 gives bar industry professionals around the world early access and discounts on Tales of the Cocktail events* plus exclusive offers on the best bar-related tools and accessories for only $49.95/year! *Not applicable on Spirited Awards Tickets.

Head to WWW.TALES365.COM to learn more!

ADVANCED MIXOLOGY

BRAND SPOTLIGHT

Carefully Crafted Tequila By Mathew Powers

“Consumers are more interested in the craft and heritage of tequila, and the offerings selected [have] become more premium,” explains Lunazul Tequila Brand Manager MaryCrae Guild. At the Tierra de Agaves Distillery in Tequila, Jalisco, Mexico, the Beckman family meticulously crafts its Lunazul Tequila by growing its agave and distilling it on the same property. “Down to a proprietary yeast strain used since the formation of the brand, Lunazul is crafted carefully to ensure a quality unmatched by other brands,” states Guild. Great ingredients and soil aside, the Beckman family also benefits from 250 years of distilling experience. Francisco Beckmann is the seventh generation of the Cuervo-Beckmann dynasty of tequila producers. However, in 1992, he sold his stake in Cuervo. A little more than a decade later, in 2003, Francisco and his sons decided to start Tierra de Agaves, named after the agave fields that have been in the family estate for generations. And that tradition will continue into its eighth generation under the direction of Jorge Beckmann, who practically grew up on the family’s agave fields. “In 2005, he became President of Tierra de Agaves,” says Guild. “He has also overseen the complete agave

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operations of the Beckmann family agave estate, one of the most prestigious independent agave growers in Mexico, for the last decade.” The family brand is also deeply connected to Naturalia, a nonprofit organization dedicated to protecting Mexico’s ecosystem. And for fun, the Lunazul brand enjoys several partnerships with Major League Soccer. Under the Heaven Hill Brand umbrella, and intrinsically rooted in family heritage, Lunazul Tequila is sure to gratify passionate imbibers and today’s demanding tequila aficionados. Guild added, “Lunazul is an affordable luxury—a small-batch, 100% agave, superpremium tequila sold at a premium “mixto” price.”

SHAKING AND STIRRING

WEMYSS MALTS

Palm Bay International and Wemyss Malts announce the launch of exclusive, limited production single cask, single malt scotch whiskies: Italian Bakery Delight, Coastal Orchard, and Hike to the Haven. Each expression is named for the aromas and tastes found in the bottle, uniquely identifying each whisky.

NEAT OR ON THE ROCKS INGREDIENTS

1 ½ oz. Wemyss Malt Italian Bakery Delight Ice PREPARATION

Combine ingredients in a rocks glass.

LAUNCHES

CARBONADI VODKA

Water from the Piedmonte region of Italy, as well as organically sourced wheat from the nearby Alps create a complex foundation for Carbonadi Vodka. Its meticulous filtration method sets it apart, creating a sipping vodka that also contributes weight to mixed drinks. After five distillations through active charcoal, the vodka is refiltered through uncut, microporous black diamonds that are known as carbonados (hence the name).

THE ITALIAN MARTINI INGREDIENTS

2 ½ oz. Carbonadi Vodka ½ oz. Luxardo Maraschino Liqueur ½ oz. Campari 2 dashes rhubarb bitters 2 dashes celery bitters PREPARATION

Place all ingredients in a mixing glass and stir until well chilled. Strain into a martini glass.

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KILBEGGAN SINGLE GRAIN IRISH WHISKEY

When people hear the whiskey term “single grain,” they rarely realize that it means using malted barley and one other grain from a single location. Kilbeggan Single Grain is a combination of 94% corn and 6% malted barley. Aged in ex-bourbon and fortified wine barrels, the whiskey offers spice notes and a fruity finish. The name is a tribute to the townsfolk of Kilbeggan, who helped keep the distillery alive during troubled times.

THE WHEEL INGREDIENTS

2 oz. Kilbeggan Single Grain ½ oz. Aperol ¾ oz. lime juice ¾ oz. simple syrup 2 dashes absinthe PREPARATION

Combine ingredients, shake and serve on the rocks. Garnish with a lemon peel or thyme sprig.

GIN LANE 1751

Gin Lane 1751 is a small-batch, classic London Dry gin, which celebrates the Victorian gin-making era. Created by Charles Maxwell of Thames Distillers, an eighth-generation distiller and The Bloomsbury Club (a group of gin lovers and drinks industry professionals), Gin Lane 1751 comprises three styles: London Dry, Victoria Pink, and Old Tom Gins.

STRAWBERRY COOLER

TX BOURBON

To set this whiskey apart, the process uses a wild yeast strain cultivated from a pecan tree in Glen Rose, Texas. The yeast helps create dark fruit and spice flavors; sweetness and body come from the combination of Texas-farmed corn and wheat. The hot Texas weather contributes a deep amber tone; a bit of dilution opens up the whiskey’s fragrance.

UNCLE BUCK INGREDIENTS

2 parts Gin Lane 1751 Victoria Pink 1 part Cointreau 7-10 fresh strawberries (cut in halves)

2 oz. TX Straight Bourbon ½ oz. fresh lemon juice Fever Tree Ginger Beer ½ oz. candied ginger 5-6 bruised mint leaves

PREPARATION

INGREDIENTS

Muddle strawberries in cocktail shaker; add remaining ingredients, fill with ice and shake vigorously. Shake into an ice-filled highball glass; garnish with strawberry.

Combine TX Bourbon, lemon, and mint in a copper cup with crushed ice. Top with ginger beer and garnish with candied ginger.

CODIGO 1530 ROSA

This premium tequila is aged in uncharred Napa Valley Cabernet barrels, infusing it with award-winning red wine that interacts with the agave, giving Rosa its natural pink hue. At only 61 calories per ounce, Codigo 1530 Rosa is low calorie in comparison to other spirits, (some over 100 calories per ounce).

THE CHALKBOARD INGREDIENTS

2 oz. Codigo 1530 Rosa Tequila ¾ oz. fresh lime juice ¼ tsp. jalapeno-infused agave Fresh jalapeno, sliced (optional) Kosher salt (for garnish) PREPARATION

Rim rocks glass with Kosher salt. Fill shaker with ice. Pour in the watermelon, jalapeno juice, tequila, lime juice, and agave. Shake for 30 seconds; top with jalapeno slices if desired.

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WORKING LATE

has its REWARDS

Handcrafted in the Pacific Northwest by Real Guys and Real Hands, Farm-to-Bottle

AWARD-WINNING DRY FLY SPIRITS GOLD MEDAL - Port Finished Whiskey San Francisco World Spirits Competition 2017

TRIPLE-GOLD MEDAL - Wheat Whiskey Micro Liquor Spirit Awards 2011

1ST PLACE - Port Finished Whiskey Best of NW Sip Awards 2016

SILVER MEDAL - Gin Micro Liquor Spirit Awards 2011

DOUBLE GOLD MEDAL - Cask Strength Wheat Whiskey New York World Wine & Spirits Competition 2015

GOLD MEDAL - 100% Wheat Whiskey ADI 2010 Gold Medal New York International 2010

GOLD MEDAL ME - Rye Wheat Whiskey San Diego Spirits Festival 2015

DOUBLE GOLD MEDAL ME - Vodka San Francisco International Wine & Spirits Competition 2009

GOLD MEDAL - Cask Strength Wheat Whiskey Berlin International Spirits Competition 2015

BEST IN SHOW - Vodka San Francisco International Wine & Spirits Competition 2009

DOUBLE GOLD - Straight Cask Wheat Whiskey World Spirits Awards 2014

GOLD MEDAL - Vodka Los Angeles Spirits Competition 2008

GOLD - Straight Triticale Whiskey World Spirits Awards 2014

WHEAT WHISKEY DISTILLERY OF THE YEAR Berlin International Spirits Competition 2016 Intern

GOLD MEDAL - Wheat Whiskey World Spirits Awards 2014

AMERICAN WHISKEY DISTILLERY OF THE YEAR Berlin International Spirits Competition 2015

GOLD MEDAL - Wheat Whiskey San Diego International 2014

WORLD CLASS DISTILLERY DRY FLY INTERNATIONAL World Spirits Award (Germany) 2014

GOLD MEDAL - Triticale Whiskey San Francisco World Spirits Competition 2013

DISTILLERY OF THE YEAR Berlin International Spirits Competition 2014

SISILVER MEDAL - Gin San Diego International 2013

RAMSAY’S DRAM WHEAT WHISKEY RAM Hogmanay Award 2012

SILVER MEDAL - Vodka San Diego International 2013

DISTILLERY OF THE YEAR American Distilling Institute 2011

SILVER MEDAL - Barrel Reserve Gin San Francisco World Spirits Competition 2013

EDITORS’ CHOICE - Features in GQ, Playboy, Forbes, Sunset, USA Today & More

BRONZE MEDAL - Gin Los Angeles An Spirits Competition 2008

TASTERS WANTED. APPLY AT DRYFLYDISTILLING.COM PLEASE ENJOY THE OUTDOORS AND OUR PRODUCTS RESPONSIBLY

Mixing a great cocktail doesn’t have to be complicated. Some of the most popular recipes involve only a handful of ingredients. Today, unflashy, strippeddown, and simple freshly made drinks are in demand. On the other hand, using quality spirits will elevate your result and make it stand out; these days there are numerous small-batch, premium and ultra-premium brands from which to choose. Also available are toprate mixers like homemade ginger beer, exotic tonics and all-natural juices. Wholesome mixing is more becoming the norm than the exception and we welcome the concept. This issue of Chilled explores healthy alternatives to typical ingredients. We take a moment to appreciate the latest in quality mixers and spotlight new distillers, who are passionate about the excellent spirits they are creating. Naturally we can’t forget the bartenders and drinking aficionados that make mixing exceptional. Our cover subject Major Lazer knows a thing or two about mixing, the rum-loving trio are not only mixing up popular island style beats but also collaborating with Bacardi, who has a long history of mixing spirits with music. The end result of the combination speaks for itself … a namesake Major Lazer Limited Edition Rum that mixes it all together famously.

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e h T

d n u o S m u R of

er h t e g o ing T c m o C fect and Musi r e P e Th am ails t gela Ph k c FA/An o B d C n a , s of Powers -Jone Shimizu m hew kias, Sa By Mat m Elma a d A y b Photos

FOR MORE THAN 150 YEARS, BACARDÍ HAS HAD A DEEP ATTACHMENT TO MUSIC, THE ARTS, AND CULTURAL MOVEMENTS. THE TROPICAL-BORN SPIRIT IS AS MUCH ABOUT ITS HISTORIC PARTNERSHIP WITH MUSIC AS IT IS ABOUT CREATING MEMORABLE DRINKING EXPERIENCES.

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Bacardí’s musical involvement has a long history of mutual support, from helping aspiring musicians and artists to hiring famous faces to foster the musical connection. Some folks at Bacardí have even taken this relationship to heart. Did you know that in 1975, Gloria Fajardo met keyboardist Emilio Estefan, a sales manager for Bacardí Imports, Inc. who led a band called the Miami Latin Boys? It’s true—Bacardi Breezer sponsored Gloria Estefan’s 1991 North American Tour Into the Light. Ned Duggan, vice president and brand managing director of Bacardí notes, “Bacardí has strong roots in music culture, dating back to the 1920s in Cuba, where Facundo Bacardí’s grandson, Facundito Bacardí, hosted popular gatherings with live music in the family home.” In fact, the music scene at those Cuban parties included a band formed by Facundito’s driver, who went on to become, with Facundito’s support, the well-known el Trio Matamoros, a group that popularized El Son, a traditional Cuban music form. Indeed, the story of Bacardí’s connection to music involves several chapters. Bacardí has enjoyed strong relationships with Cuban bandleader Desi Arnaz and his comedienne wife, Lucille Ball, as well as the queen of salsa, Celia Cruz. Meanwhile, Eusebio Delfin, who became the first Cuban to record a song, married Amalia Bacardí. The brand has also strongly supported (and sponsored) Carnavale events and hosted the Bacardí Hour radio show in Cuba during the ‘40s and ‘50s. Duggan comments, “This celebration of music continued throughout the years, including partnerships with Capitol Records, the popular B-LIVE music festival program with Groove Armada, the Bacardí Triangle concert in 2014, and most recently, our partnerships with Major Lazer, Live Nation, and other summer music festivals.” Bacardí’s collaboration with Major Lazer conceptualizes “The Sound of Rum” experience, a multifaceted way of connecting the brand’s island roots to modern music. More specifically, it’s a joining of music, rum, and activities including exclusive musical events, innovative social media and TV creative, and the launch of the Major Lazer Limited Edition Rum. The experience ballooned to encompass live events like Spirit Up (which took place in Miami), an event full of rum cocktails and an eclectic mix of music (reggae, dancehall, soca, hip-hop, and electronic music) and four island-inspired popup restaurants serving island fare from around the globe. Also included is MusicLiberatesMusic. com, a new program that helps subsidize studio time for up-and-coming Caribbean artists via Spotify streaming: the more you stream the more recording time they get.

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“[Major Lazer] comes from similar roots and ambitions. It’s not your typical brand partnership ... It offers the perfect intersection of music and rum,” says Duggan. “When we started working on The Sound of Rum concept with Major Lazer, we immediately noticed the group member Jillionaire’s knowledge, expertise, and genuine passion for the spirit, its roots, and craftsmanship.” With that, they hired Jillionaire as Bacardí’s Minister of Rum. “Jillionaire is a cultural influencer and a rum aficionado who will help deepen the Bacardí brand’s connection to music and embed The Sound of Rum in broader culture. He will be completely immersed in everything we do, from creative to drink strategies and culture moments, etc. We share resources to ultimately help make a greater cultural impact.”

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Caribbean s it d n a , t f a r c bout rum, its a e t a n ig part of the io b s s a a p is y m l u r e r e “I’m tru h in Trinidad, w ning how p r u a e w l e s r r g a I e . y e g y a n a it her d in bars for m s ‘Minister of Rum’ at e k r o w I d n a , e cultur m cocktail. A u r t c e f r nection to e n p o e c h s t í’ r d e r t a s c a a m B to rther deepen u f o t e der culture.” p a o o h r b I í, o t in m u Bacard R The Sound of d e b m e d n a ic s mu Jillionaire commented, “I’m truly passionate about rum, its craft, and its Caribbean heritage. I grew up in Trinidad, where rum is a big part of the culture, and I worked in bars for many years learning how to master the perfect rum cocktail. As ‘Minister of Rum’ at Bacardí, I hope to further deepen Bacardí’s connection to music and embed The Sound of Rum into broader culture.” Bacardí and Jillionaire also collaborated on a new rum. “We brought Major Lazer to the Bacardí distillery in Puerto Rico, where they worked alongside maestro de rum Manny Oliver to develop a unique batch of rum ... our first-ever collaboration on a new variant in the [155year] history of Bacardí,“ explains Duggan. “Bacardí Major Lazer Limited Edition Rum boasts a blend of light and heavy dark rums that have been tropically aged three to four years, expressing the flavors of the Caribbean. Filtered before and after aging and inspired by island vibes, the rum features tasting notes of tropical fruit, cedar, almonds, and vanilla.” Included on the bottle is a recipe for a Mississippi Rum Punch, one of many Bacardí cocktails that speak to the entire Bacardí experience: rum, mixology, and great stories. There’s also the ever-classic Mojito (its popularity and growth intertwined historically with the Bacardi brand) the bright Mai Tai (created in 1944 by Trader Vic Bergeron in San Francisco), and the Hemingway Special Papa Doble (which bartender Constantino Ribalaigua Vert created for Hemingway in Havana), to name a few. The artistic nature of each cocktail is emblematic of Bacardí’s overall love for the arts, demonstrated by the No Commission project conceived by Grammy award winner Swizz Beatz, who is also the global chief creative of culture for Bacardí Limited and The Dean Collection. It’s “a contemporary art fair designed specifically to support both new and established artists,” explains Duggan. “No Commission provides complimentary exhibition space so that 100% of all art sales go directly to the artist.” Duggan added that No Commission “shakes up the traditional art fair, creating a unique, cultural experience for visitors. This year, The Dean Collection and Bacardí are taking their innovative, experiential art and music platform global with three world-class events in 2017, the final one culminating during Art Basel in Miami (December).” CHILLEDMAGAZINE.COM

Limoncello An Italian Favorite

By David Perry

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“Do you know the land where the lemon-trees grow, in darkened leaves the gold-oranges glow ...” - Johann Wolfgang von Goethe Needless to say, Goethe had a way with words. But in his journeys through Italy, the landscape had its way with him. When he came to the sun-drenched coasts of the Sorrento Peninsula, the lemon groves lining the hillsides inspired him to put pen to paper. It inspired a few industrious Italians to do something else. “Limoncello is undoubtedly one of the most famous and popular products of the Campania region and even Italy,” explains Sara Massa, and she should know. As second generation of Villa Massa Limoncello, she is both inheritor and witness to one of the biggest successes in Italian spirits, whose lemony, sweet-tart taste ushers in all the songs of summer. Think of Limoncello as lemonade, only more mature, with punch, past, purity, and prestige. Made only from peels of the legendarily large Sorrento Oval lemons, themselves certified as Protected Geographic Indication (PGI), Limoncello was actually a common folk’s drink. In fact, “my family used to make it at home for our guests as an aperitif or digestif back in the late nineteenth century,” says Massa, whose take on the tipple goes back to 1891. Sticklers say Limoncello’s ancestry goes back to the 1600s, and Italy’s lemon lovin’ harkens even further: lemons were found in Pompeii. It was only a matter of time before somebody spiked a few. However, for most of its history, Limoncello remained a DIY spirit (and it still can be).

VILLA MASSA & TONICA INGREDIENTS

1 oz. Villa Massa Limoncello 3 oz. tonic water 3 fresh basil leaves PREPARATION

Fill a wine glass with ice. Pour Villa Massa Limoncello and tonic water into glass. Slap the fresh basil in your hands to release the aromatics and add it to the glass. Stir ingredients and serve.

But it was in 1991 that the brothers Massa, Stefano and Sergio, founded the Villa Massa distillery and took their century-old recipe to the masses. It’s been off to the races ever since—Villa Massa Limoncello is in a boom time, going from a homemade hooch to the second-most popular liqueur in Italy in just 26 years. Stefano’s daughter Sara is now global brand manager and is Limoncello’s prime cheerleader. “I personally love drinking Villa Massa in a balloon glass, combined with tonic water and fresh basil leaves,” reveals Massa, “or in a flute with Prosecco. It can even go in coffee!” And for those keeping score, Villa Massa Limoncello is made with natural ingredients; its neon-yellow hue might make it the brightest-colored spirit on your bar shelves, yet there are no flavorings or artificial colorings. Traditionally served straight, at 30% ABV it pays to get creative with food pairing with Villa Massa Limoncello, as it goes well with bruschetta, caprese salad, Italian meats, and smoked salmon, and is also a peppy aperitivo and divine on ice cream. For experimenting bartenders looking for a zesty ingredient for their cocktails, Villa Massa could well be your next best friend. Now that the dog days of summer have set in, the refreshing vibrancy of Limoncello is just what the doctor ordered. Who knows? You may even get a poem out of it.

SANGUINELLA INGREDIENTS

1 oz. Villa Massa Limoncello 1 oz. Campari ¾ oz. simple syrup 1 oz. fresh-squeezed lemon juice 2 oz. fresh-squeezed orange juice PREPARATION

Combine all ingredients in a shaker. Mix and pour into a low glass with ice and garnish with an orange slice.

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Cutting-Edge Ice MORPHING FLAVOR PROFILES FROM BEGINNING TO END By Laurie Delk

ith a dynamic array of ice programs being offered in bars these days, your favorite cocktails are reaching new and layered sensory heights. Forget the same flavors from beginning to end in a cocktail, these morphing cubes will have your taste buds peaked from first sip to last. Tomy Lokvicic, general manager at Chicago’s Tanta, believes unique ice gives prolonged, ever-changing experiences for the customer. “The cocktails get more interesting and flavorful as the ice starts

Bazaar Bloody Maria Created by Pam Wiznitzer, Trademark & Belle Shoals INGREDIENTS

2 oz. Patron Reposado ¾ oz. lemon juice 3 dashes Bittermens Hellfire bitters 5 dashes horseradish tincture 2 tbsp. Worcestershire sauce 2 oz. water Red tomatoes and pinch piri piri* Orange tomatoes and habanero* Yellow tomatoes and saffron* Green tomatoes and za’atar* Peppers (for garnish) Celery, leaf attached (for garnish) PREPARATION

*Blend each combo together and strain for seeds. Make the Bloody Maria ice cubes the night before by freezing each color individually. In a highball glass, smash 1-2 Bloody Maria ice cubes of each tomato color. Fill the highball with the ice, layering by color. Combine other ingredients into the highball glass over ice. Add straw and garnish with a skewer that has multi colored tomatoes, fresh squash blossom, exotic peppers and celery with leaf still attached.

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melting and blending together,” he says, “creating a nice transition from the first sip to the last.” Arbella in Chicago takes one of our childhood loves to a whole new level with Old School, a PB&J cocktail complete with jelly ice. The bar also offers a Cherry Heering ice cube for its Singapore Sling and a cucumber and kiwi infused ice cube for the Chilcano cocktail. General Manager Diego Pilares stresses that infused ice is “made to complement the cocktail as part of its build, not there solely for aesthetics.”

must mix INNOVATIVE ICE COCK TAILS

Old School Courtesy of Arbella INGREDIENTS

PREPARATION

2 oz. Peanut butter-infused vodka 3 oz. Concord grape juice ½ oz. lime juice

Shake and strain over jelly ice.

La Rusa

Courtesy of Tanta INGREDIENTS

PREPARATION

1 ½ oz. pisco ¼ oz. St Germain ¾ oz. orange juice ½ oz. simple syrup ½ oz. lemon juice

Shake all ingredients over ice with ½ oz. of water. Pour over Campari ice cube in Old Fashioned glass.

The Doris

Created by Benjamin Schiller, The Sixth INGREDIENTS

PREPARATION

1 ½ oz. Ford’s Gin 1/3 oz. cucumber mint water ½ oz. simple syrup 3 dashes Boston bitters 3 drops rose water 3 drops saline solution

Combine all ingredients, carbonate, and serve over rose frozen in ice.

Schnozberry Cocktail

Courtesy of Chandelier Bar at The Cosmopolitan in Las Vegas PREPARATION

The “Everlasting Gobstopper” ice sphere is made of ginger juice and berries, which changes the way your palate perceives sweetness. It’s served with the Schnozberries Taste Like Schnozberries cocktail, a multi-sensory experience available at Chandelier Bar at The Cosmopolitan in Las Vegas.

As the ice sphere melts, each sip is different over the journey of the ever-changing flavor profiles. The cocktail is also served with a Schnozberry scented lolligarden that is watered with a Pyrex pot of liquid nitrogen, that releases the aromas.

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America’s Craft Distilling Movement By Michael Tulipan | Photos courtesy of St. Augustine Distillery / @the_garnishguy

FREQUENT FLYER INGREDIENTS

1 ½ oz. St. Augustine Gin ½ oz. Aguardiente ½ oz. Giffard Passion Fruit ½ oz. Velvet Falernum ½ oz. seaweed syrup ¾ oz. lime juice 2 dashes Angostura Bitters PREPARATION

Add all ingredients to a shaker and fill with ice. Shake vigorously, and strain into a rocks glass filled with ice. Garnish with rosemary, seaweed, and mallow blossom.

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merican craft distilling is booming, as consumers gravitate to authenticity and small brands strive to offer a seal of craftsmanship and quality. Gone are the years of bootstrapping, as distilleries today are well financed and opening rapidly across the country, giving their larger brethren a run for the money. As millennials become the driving force in the market, distillers are changing to reach a generation that is increasingly concerned about the provenance of everything they consume. A common thread across the new wave of distilleries is a dedication to local and environmentally friendly raw materials. Farm to table has evolved to a new ethos: farm to bottle. American Harvest Vodka CEO Bill Henderson says, “First and foremost, bartenders need to know that traceability and provenance is what consumers are seeking.” American Harvest produces an organic vodka that wasn’t an immediate hit upon launch in 2011, but has since taken off. “While the brand was successful, we were ahead of our time, and consumer passion for organic products hadn’t yet extended to the back bar.” Deep Eddy celebrates the laidback roots of its native Austin with a 100% corn, small-batch vodka ten times distilled and six times charcoal filtered. The company is also a leader in the flavored vodka segment, using only natural ingredients in its Deep Eddy Sweet Tea, Deep Eddy Ruby Red Grapefruit, and Deep Eddy Cranberry. VP of Marketing Matthew Pechman says of the evolving landscape, “Consumers today are leading healthier, more balanced lifestyles and are seeking brands that help them achieve that goal.” Two leading potato vodka distillers, Zodiac Spirits and Blue Ice, craft

their spirits from locally grown Idaho potatoes. Going against the grain in the high-end vodka category, Zodiac filters its spirit just once. The company controls every step of the process, from buying Russet potatoes to using water from Idaho’s Snake River. Blue Ice also uses Russets and Snake River water in its farm-to-bottle vodka, but in contrast to Zodiac, the company filters its vodka five times through a combination of charcoal, filter press, garnet or crystal, travertine, and sub-micron to ensure the utmost clarity. Environmental responsibility is another important draw for consumers. Producers of gin, bourbon and rum, St. Augustine Distilling has implemented

debuting in 2013 and has become a major tourist attraction in the area. Another brand with a strong Louisiana connection is selfdescribed “category disruptor” Graybeard Distillery’s Bedlam Vodka, which launched in 2016. Made in Durham, North Carolina, with Louisiana long-grain white rice, this vodka proves to be smooth with a slightly sweet nose and flavor that also appeals to whiskey drinkers. In comparison to some others, Dry Fly Distilling is well established. A trailblazer when it launched in 2008, the company continues to ensure both quality and innovation. Back in the early days, Dry Fly was one of the first to use local ingredients. The founders decided

“WHAT I BELIEVE WILL ENDURE IS TRACEABILITY—TAKING CARE OF YOURSELF BY KNOWING WHAT YOU ARE EATING AND DRINKS AND FROM WHERE IT IS SOURCED. I THINK THAT IS A GOOD THING.” BILL HENDERSON, CEO BEACH WHISKEY COMPANY sustainability programs throughout the distillery, from donating spent grains to local farmers to reusing water to designing a solar array to generate power. The company also sources much of its raw materials from Florida. Bayou Rum distills its terroir into a bottle, sourcing local South Louisiana sugarcane for the base of its spirit. Brand Ambassadors Ava Kopieczek and Thomas Mauriello point out the difference this makes. “We get our raw materials from the longest-operating sugarcanefarming family in the country, dating back to 1825, which happens to have farms down the road from the distillery. It doesn’t really get more farm to bottle than that.” Bayou has grown quickly since

to never cut corners, says co-owner and cofounder Kent Fleischmann. The result was an American success story and a lesson for upand-coming craft distillers looking for longevity in an ever-more competitive landscape. “Our focus on local and sustainability takes precedence in all we do, from farm to bottle,” affirms Fleischmann. Donavan Graves, vice president of sales for Zodiac Spirits, sums up the movement nicely: “American made spirits sparked what we now know as the craft spirits category. Bartenders and consumers alike are in search of local and regional brands that have a passion for making high-quality, handcrafted, artisanal spirits using ingredients farm to bottle, grain to glass.” CHILLEDMAGAZINE.COM

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rowth came when I.L.L.V.A. (Industria, Lombarda, Liquori, Vini & Affini) was started in the late 1940’s and DISARONNO became the key product as well as a symbol of Italian taste. For the next 30 years ILLVA Saronno, as the company is now known, became an international brand selling their liqueur in Europe, the US and around the world. A more modern vision of the company began in 1989, when Illva Sarronno went from a one product company to acquiring other brands creating a portfolio of spirits and wines. They also invested in other companies and diversified into other product sectors. Illva Saronno Holding S.p.A, is the parent company whose businesses also include ice-creams, baked goods, flavoring and essences and optical lenses. It is still completely owned by the Reina family with Augusto Reina as head of the company. They continued to expand in the 2000’s by acquiring a half interest in Walsh Distilleries which makes the Irishman and Writer’s Tears Irish Whiskeys and also acquired Tia Maria, a coffee flavored liqueur from Jamaica, from Pernod Ricard Group. The company opened their US operations in New Jersey in 2014.

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ILLVA

By Jeff Greif

A COMPANY SHAPING THE FUTURE

SARONNO In 1600, Giovanni Reina discovered an old recipe from 1525 for almonds steeped in alcohol. It was handed down secretly from generation to generation and in 1900 Domenico Reina Coloniali started to produce and sell the product in the heart of Saronno. That was the beginning of the brand DISARONNO.

A key acquisition by Mr. Reina occurred in 2005 when Illva Saronno acquired 33% of the wine producing Yantai Changyu Group, becoming the biggest shareholder. According to Mr. Reina “Illva has always had the desire to reach new markets in its DNA. China was already on the horizon when we acquired a stake in Changyu, as one of the markets with the greatest potential for development. It’s currently the second largest market in the world in terms of wine consumption, following the US.” Château Changyu (or by its proper name, Changyu Pioneer Wine Company) is China’s oldest and largest wine producer, making wine since 1892, and is in the top ten in the world in terms of volume. The company has embarked on an extraordinary program of building European-style châteaux, such as the Château Changyu Reina. Mr. Reina explained that “Changyu is known for their red wines but also has a small production of whites and vermouth.” Mr. Reina also created a Château Rena Shaanxi dry red wine. Changyu, centrally located in the economic and technology district of Yantai, has been an international

wine city since 1915. It produces 250,000 tons of wine a year and the city has almost 140 miles of production and bottling space for 25,000 bottles per hour. Changyu plans to become competitive in the global market by making Yantai the only international wine city in China with tourism in and around the area. In 2012 the 120th Anniversary, Changyu debuted an entire wine city and seven different attractions to the world. These seven attractions include Vine & Wine Research Institution, Wine Production Center, Tinlot Wine Château, Koyac Brandy Château, Vineyard Model Area, Pioneer International Wine Trading

Center, and Haina Wine Village. The city plans to cater to over 1 million tourists a year. In the research institute tourists can learn about the wines, watch technology videos highlighting production methods, and more. Wines available for purchase in the village date back to the beginning of production and there are over 8,000 different wines available. Tourists will be able to enjoy exhibitions, tastings, and other activities. Changyu is a perfect example of how Illva Saronno has diversified beyond one extraordinary product, DISARONNO, to a company that will continue to expand and diversify for years to come.

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HOTSPOT

SPOTLIGHT

The Globalization of Beer By Mathew Powers

Modern craft brewing includes plenty of innovation, but much of that necessitates reintroducing drinkers to centuries-old brewing styles. While stouts and pilsners remained popular during the 20th century, classical, global influences such as Belgian-style brewing almost vanished from the American beer landscape.

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My first recommendation is that one goes into the experience with an open mind.â&#x20AC;?

ob Tod, founder and brewer at Allagash Brewing in Maine, explained, “When we started in 1995, we really had a hard time getting people to try something that looked as different as a Belgian white beer did at that time. It was hazy when other beers were clear. It had fruit notes, which was a totally foreign concept.” But today, the proliferation of craft beer has changed things. “Having so many enthusiastic craft beer drinkers really lets us ramp up what we do as far as innovation, and takes off all the restraints that existed back in 1995.” So enthusiastic, in fact, that throngs of people are now drinking beer imported directly from Belgium. For the past seven summers, the Belgian Trade Consulate and Belgian Family Brewers have hosted the North American Belgian Beer Festival in Westland, Michigan. This year, 1,000 attendees sampled more than 200 beers from more than 50 Belgian breweries. The 2017 festival also served as an ipso facto opening ceremony for the first annual National Belgium Beer Week, which culminated on July 21, Belgian National Day. Most are familiar with Belgian witbiers, similar to Allagash White,

but other Belgian styles may seem intimidating. Allagash brewmaster Jason Perkins commented, “My first recommendation is that one goes into the experience with an open mind. Oftentimes, folks have a preconceived notion about [how] Belgian beer should taste based on an experience they had with one particular Belgian (or Belgian-style) beer.” He added, “I, of course, think people should try all of our beers! But it probably makes sense for them to start with a beer like white or tripel.” Or try Allagash Hoppy Table Beer, a hoppier version of the traditional low-ABV Belgian table beer intended for accompanying meals. Meanwhile, the modern trend of enjoying sour beer is nothing new; it dates back to the Middle Ages, and Belgians have long embraced soaring techniques, as does Allagash. “Our sour and wild beers take much, much longer to make,” says Perkins. “We utilize microbes like Brettanomyces and Lactobacillus to produce acidity and unique flavors. Often, we age these beers on fruit for additional time. From a flavor perspective, these beers provide unique experiences for the consumer: gentle, pleasant acidity, interesting ester profiles, and fruit flavors.”

Belgium-style brewing is part of an overall globalization of beer. For instance, Artisanal Imports offers many European beers, but it also handle Chicago’s Whiner Beer Company, a brewery that’s helped transform Chicago’s 19th-century meatpacking neighborhood into a bastion of sophisticated beer. The Belgian and global influences are exemplified by its Whiner Miaou, which is a barrel-aged, dry-hopped, Belgian-style wheat ale aged in Cabernet wine barrels—it’s part Chicago, part American craft, part French, and part Belgium. Global, indeed.

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RECIPES BAR DIRECTOR LILIBETH CORONADO MARTIN SERVES UP SOME OF THE MOST UNIQUE CARIBBEAN-INSPIRED COCKTAILS AT CARMEN AND MOSHI LOCATED IN CARTAGENA, COLOMBIA, ONE OF THIS YEAR’S HOTTEST TRAVEL SPOTS. Photos by Tato Gomez / Carmen Restaurants

PURPLE PUSSY INGREDIENTS 2 1⁄2 oz. gin and green apple infusion* 1 ⁄2 oz. Falernum #9 2 oz. sour orange juice 3 ⁄4 oz. lemon thyme and lime syrup 2 each green cardamom pods (crushed) 3 drops lavender bitters Dehydrated rose hips (for garnish) Lime wheel (for garnish) Liquid nitrogen (for garnish)

PREPARATION Chill a coupe with liquid nitrogen and add one drop of lavender bitters. Combine the rest of the ingredients in a mixing glass with cubed ice and shake for fifteen seconds, fine strain into the chilled coupe. Garnish with dehydrated rose hips and lime wheel. Finish with two teaspoons of liquid nitrogen. *Gin and green apple infusion: Core a green apple and cut into segments; combine with 750 ml gin and allow to infuse in refrigerator for seven days. Fine strain, bottle, and date.

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PURO INGREDIENTS 1 oz. Wild Turkey Bourbon 1 oz. Johnnie Walker Black Label 1 ⁄4 oz. Campari 1 tsp. orange marmalade 1 ⁄2 oz. lime juice 1 ⁄4 tsp. powdered ginger 3 drops tobacco bitters 1 cinnamon stick Dehydrated orange wheels (for garnish)

PREPARATION Light a cinnamon stick with a culinary torch until smoking, top with a rocks glass and allow to smoke. In a mixing glass, combine ingredients and mix until well combined and marmalade is fully dissolved. Fill with cubed ice and stir for twenty seconds, then strain with a julep strainer into the cinnamon-smoked rocks glass over a two-inch ice cube. Garnish with the burnt cinnamon stick and dehydrated orange wheels.

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ZOMBIE INGREDIENTS 1 oz. Havana Club 3 Year Old White Rum 1 oz. Havana Club 7 Year Old Añejo Rum 1 ⁄2 oz. Ron Zacapa 23 Year Old rum 1 oz. Absolut 100 Vodka 1 oz. pineapple juice 1 oz. Don’s Mix 1 oz. Zombie Mix Mint sprigs (for garnish) Dehydrated ruby red grapefruit wheel (for garnish) Pineapple leaf (for garnish)

PREPARATION Combine all ingredients in a mixing glass with cubed ice and shake for fifteen seconds; serve in a chilled pineapple mug with crushed ice. Garnish with mint sprigs, dehydrated ruby red grapefruit wheel, and pineapple leaf.

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WHITE RABBIT INGREDIENTS 2 oz. Havana Club 3 Year Old white rum 2 oz. fermented coconut water* 1 ⁄2 oz. Falernum #11 3 ⁄4 oz. pine nut orgeat** 1 oz. lime juice

PREPARATION Combine all ingredients in a mixing glass with cubed ice and shake for fifteen seconds. Serve in a chilled wide mouth highball glass with four one-inch ice cubes, garnish with pineapple leaves formed as rabbit ears. *Fermented coconut water: Prepare simple syrup (1250g water:1250g white sugar). Add 3g ascorbic acid and mix until completely incorporated; allow to cool. In a gallon glass jar; equipped with a fermentation airlock combine 500ml coconut water with 1000g fresh coconut in 1” cubes; add the simple syrup and allow to ferment between 2123ºC / 70-73.5ºF for 14 days. Fine strain and bottle. **Pine nut orgeat: Toast 100 grams of pine nuts at 350ºF until golden; and combine with finely chop peeled ginger, 300g white sugar, 150ml orange flower honey, 100ml Demerara sugar syrup (70:30 ratio), 30ml Alacran tequila, 30ml Frangelico, 30ml Sailor Jerry rum, 5ml almond extract, 60ml orange flower water, and 600ml water; cook over medium heat in a sauce pan for 25 minutes. Remove from heat, allow to cool, cover and infuse for 24 hours. Blend the mixture on high speed for 5 minutes or until liquefied, fine strain and bottle.

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HOTSPOT

SPOTLIGHT

HERBS AND RYE EATING & DRINKING LIKE A VEGAS LOCAL By Bryen Dunn

Herbs and Rye serves up classic American and Italian fare, along with handcrafted cocktails served in a dimly lit environment. Located about a ten-minute drive from The Strip, this place is where the locals and service industry flock to. A hidden gem that provides for a more authentic old-school Vegas experience that’s more reminiscent of the Rat Pack era than the blackjack crowd. Considering it offers up the best happy hour food and drink specials in Las Vegas, it’s no wonder that Herbs and Rye is affectionately known throughout the industry as “The Clubhouse.” The name itself came from a conscious effort to put equal emphasis on both the food and drinks, with “Herbs” representing the kitchen and “Rye” representing the bar. The building is also a historical landmark, as it was originally a restaurant called the Venetian, owned by Ms. Ruvo, who was the first celebrity chef in Las Vegas. Upon entering, patrons are transported back to a time reminiscent of vintage Vegas, with the interior décor creating a retro reflection by way of leather booths, wood floors, and eye-catching wallpaper.

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“I would say the ambience is more so a good time rather than the décor. I know we are known for the décor, but the biggest thing that creates the ambience is the people who work here,” states owner Nectaly Mendoza. Since opening in December 2009, the bar and staff have won numerous industry awards, including a few from Tales of the Cocktail, such as Best American High-Volume Cocktail Bar and making the short list for one of the best bars in the world, Mendoza himself has been honored as Bartender of the Year at the Nightclub & Bar Awards. “Yes, we are known for having a tremendous and amazing bar, but for me, the dinner experience is a very underrated thing here at Herbs and Rye,” Mendoza comments. “We haven’t changed our food menu in about four years, but we do offer a few food specials each week. One thing that we have learned is that our clientele wants what they want and they love what we offer. Main staples that have been there since day one include spicy mussels, calamari, and carpaccio, and of course amazing rib-eye steaks.” In terms of cocktails, Mendoza says, “We stick with the classics.” The cocktail menu is divided into eras that include Gothic, Golden, Old School, Prohibition, Years of Reform, Rat Pack, and Tiki Boom. “I picked up a book by Paul Harrington, and at the top of one of the pages it had one of the eras of American drinking,” remarks Mendoza. “It basically inspired me to create a

list that would have all the eras of American drinking (the good and the bad) to basically create homage and pay respect to all the classics that have really been the foundation of all cocktails that we know today. We recently added the Tiki era, which was highly influenced by Scotty Schuder of Dirty Dick in Paris.” The bar is famous for its Moscow Mule, along with other classics like the Original Collins of the Gothic age (1776—1865) and the Harvey Wallbanger from the Rat Pack era (1950—1968). Herbs and Rye also works with Las Vegas Distillery, Banger Brewing, and Big Dog’s Brewing Company to support local partners in the industry. Mendoza was also responsible for creating Barmania, a bartender competition event he developed to help his partner, Michelle Meyer, raise money for St. Baldrick’s Foundation, an organization focused on childhood cancers. “Bartenders from all around Las Vegas came together to help us raise a lot of money in a bartender throwdown. It soon caught the eyes of a lot of American bartenders, and has now gone global, launching in Seoul, Korea, this year, and in Puerto Rico and Paris next year,” Mendoza happily explains. Herbs and Rye comes across as a reputable steakhouse establishment, yet with a speakeasy cocktail vibe. Mendoza sums it up best: “One day, you can expect the fine dining experience, and the next day, you can expect people dancing on the bar top. Nothing is ever the same.” CHILLEDMAGAZINE.COM

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LAST CALL

CHILLIN’ WITH

ryan cooper Photo by James Lee Wall

RYAN COOPER IS A SCENE-STEALER IN THE FILM ROUGH NIGHT. COOPER PLAYS A HIRED MALE STRIPPER THAT THE LEADING LADIES (INCLUDING SCARLETT JOHANSSON AND KATE MCKINNON) ACCIDENTALLY KILL DURING A WILD BACHELORETTE PARTY WEEKEND IN MIAMI.

DRINKS

I like a Barolo red wine, I like a Belvedere with water and lime, a Corona Lime, Prosecco, single malt scotch … depends on the time and place! But my favorite cocktail would be a not-too-sweet Mojito.

Dining Out

I’m an anywhere type of guy! I’ll nail a hamburger, a pizza (on cheat night), or snails and truffles at La Maison de la Truffe in Paris!

Cook

Yes, I do, and I’m getting much better since the birth of our baby.

Downtime

With my busy schedule, I like to lie on the couch, watch a movie, and cuddle with my wife and baby!

Bartending past

Yes, on Andy Cohen’s Watch What Happens Live!

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REMIX

YOUR RUM

MIC DROP