22 Ask A Bartender - Unusual Ingredients, Aneka Saxon
26 5 Things - Bartender Adam Fournier
28 Distillery Profile - Redwood Empire Whiskey
30 CCO Profile - Britt West, Spirit of Gallo
32 Bar Profile - Whiskey Neat
36 Event - Bar Convent Brooklyn, 2025
Mixology
40 Drink In History - Army & Navy
42 Trending Now - A Fusion of Flavors
48 Trending Now - Monin Trends Report
50 Trending Now - Deep Eddy Pineapple Vodka
52 Trending Now - Zing Zang Dill Pickle Bloody Mary Mix
54 That’s The Spirit - French Whiskey
56 Spotlight Launch - Absolut RTDs
Mix It Up
16 Behind the Pickle Bar
38 Celebrity Sips - Vodka Drinking Celebs
58 Shaking & Stirring - Launches
80 Last Call - Chillin’ with Ever Carradine
VOLUME 18 - ISSUE 1
PUBLISHER
Jeff Greif
ASSOCIATE PUBLISHER, EDITOR AT LARGE
Thom Meintel
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITOR
Vicki Cruz
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
SPECIAL PROJECTS MANAGER
Lennie Omalza
MARKETING COORDINATOR
Kate L. Chapman
CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR
Isabella Cruz
DIGITAL COORDINATOR
Kyle Drago
SOCIAL MEDIA DIRECTOR
Megan Rider
EDITORIAL STAFF
Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Victoria CeCe, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, Bob Curley, Sophia DeVito, Colleen Thompson, Christina Staalstrom, Jill Dutton, Terri Marshall
CONTRIBUTORS
Adriel Deayon, J Sleep, Daniel Cooney, Wendy Hodges, Richard Fri
ART DEPARTMENT
Daniel Batlle, Valentine Simon, Jackson Ryan PHOTOGRAPHY
Cover Photo Courtesy of Ten To One Rum and Pronghorn Images: Shutterstock.com
SUBSCRIPTIONS
Subscribe to our FREE print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library.
CHILLED Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305
CHILLEDMAGAZINE.COM
NEWSSTAND DISTRIBUTION
Curtis Circulation Company, LLC.
Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.
“Ten To One’s Caribbean white rum is among my all-time-favorites for cocktails.”
“The
The brainchild of proud Trinidadian, Marc Farrell, Ten To One is a contemporary and elevated spirit, designed to challenge expectations, and reinvigorate the way people taste, experience, and talk about rum.
— LA Spirits Awards
“Ideal for both mixing or enjoying on the rocks... full of buttery molasses, cedar and vanilla”
A PASSPORT TO FLAVOR
Global cuisine and cultural traditions have a tremendous influence on cocktails. Together, they combine rich and complex ingredients that can turn every drink into a flavor journey around the world. My journey began when I created a Jalapeño Watermelon Margarita for the first time; I was surprised by how it connected with my guests in so many ways—their childhood, their travels, and their different cultures. The idea of diverse cultural influences inspired me, and I realized that flavor isn’t just about taste—it’s a passport that turns a simple cocktail into a cultural exchange, like storytelling in a glass. It can be a conversation starter that keeps the bar stools warm.
Storytelling bridges creativity and the guest’s senses, guiding flavor choices that zing and channel emotions. Notice how agave-based spirits and Asian-inspired syrups are now hot on the bar scene. “Tacos meet tequila” is hardly a surprise in LA, where I live, and a diverse food scene, with everything from fish tacos to birria and beyond, presents the opportunity for a perfect pairing. Here, a bartender might pair a citrusy tequila cocktail to enhance the burst of lime in the tacos. But it’s not only about the lime; it’s about the complexity of flavors that dance in your mouth like they’ve been doing it for years.
Traditionally, bartenders reference the “flavor wheel” when mixing. I draw inspiration from the world around me, challenging traditional ingredients to enhance the drinking experience. The joy I feel when watching someone’s face shift from confusion to delight after tasting a cocktail I devised with fresh carrots is truly rewarding. Seasonal drinks are my favorite, as you can incorporate flavors that align with the season to dazzle people. I view flavor as the glue that holds a drink together, and I’ll make a deeper connection with every cocktail I make. I like to leave an impression.
Keeping the bar stools warm is a tough job, but someone’s gotta do it—luckily, I’m down for it. And, guess what? I’ve got the perfect mix of charm and skills to make it look effortless. Now you tell me: What’s your flavor story?
Adriel Deayon
Adriel “AD” Deayon launched her mobile bartending company, SMILE Bartending, in Los Angeles. It focuses on creating cocktails with love resulting in memorable experiences for every client. With over a decade of experience behind the bar, she is constantly perfecting her craft by participating in competitions, conferences, and curated projects.
WORKS OF ART
1800 TEQUILA ESSENTIAL ARTIST SERIES
1800 Tequila unveiled the 12th edition of its Essential Artist Series, featuring six exclusive bottle designs showcasing original artwork by Mexican multimedia artist Raúl de Nieves. The collection extends from de Nieves' "A window to the see, a spirit star chiming in the wind of wonder…" installation at the Henry Art Gallery, symbolizing the relationship between the earthly realm and the ancestral one through a celestial landscape. Each bottle design represents a character on a journey of self-discovery, with the iconic Sagrado Corazón symbol featured on the bottleneck, representing life’s heart, hours, and memories.
CHÂTEAU D’ESCLANS ROCK AFTER DARK
Château d’Esclans debuts Rock After Dark, a first-of-its-kind luminous magnum bottle featuring an etched Roman Goddess and STELVIN LUX closure for easy pouring in nightlife settings. “At Château d’Esclans, we’re continually looking to reinvent the rosé category while maintaining an elevated experience,” says founder Sacha Lichine. “The Rock After Dark luminous bottle will allow rosé to have a new occasion with this eye-catching bottle, and we’re thrilled that we’re able to expand the category into new occasions with this product designed specifically for the Night.”
DOM PÉRIGNON
SPECIAL-EDITION VINTAGE 2015
Dom Pérignon’s special-edition Vintage 2015 pays tribute to JeanMichel Basquiat through a stunning design inspired by his artwork In Italian (1983). The release features three unique gift boxes, each depicting a different section of the painting. When placed together, they reveal the full artwork—a nod to Basquiat’s assemblage technique and Dom Pérignon’s method of blending. The bottles feature a hybrid emblem, blending Dom Pérignon’s historic shield with Basquiat’s signature three-branched crown, symbolizing power and the elevation of his subjects. This fusion visualizes the collaboration between two creative forces—Basquiat’s art and Dom Pérignon’s craftsmanship.
HOW TO IDENTIFY FLAVOR PROFILES
Deciphering flavor profiles involves identifying and balancing key tastes—such as sweet, salty, sour, bitter, and umami—while considering the aromas, textures, and overall harmony of the ingredients. Self-proclaimed The People’s Bartender J Sleep is the owner of the local northside speakeasy lounge Tha Room by MoeLife, which is located inside The Pretti Parlor in Houston, Texas. J prides himself on using fresh ingredients and quality spirits in his creations while being knowledgeable and accessible to everyone with an outstanding flair for customer service. “When creating a drink menu, I figure out the basic vision, then break it down to which flavors of the base spirit I want to highlight. Most of the time I am a go-with-the-seasons type of fella, so I choose peaches, pears, and kiwis for sping and summer. For fall and winter, I lean towards cherries, dates, figs, and cranberries. Sounds kinda basic but learning affinities for flavors can make a world of difference.” J Sleep enjoys going to the farmers market and natural-grown spice shops to source the best ingredients. He also refers to Andrew Dornenburg’s The Flavor Bible for inspiration.
STEP 1
Understanding Flavor Profiles
When a bartender creates a drink masterpiece, flavor profiles can include sweet, sour, bitter, salty, and umami (characterized by a savory, rich, and satisfying flavor). Sweetness often comes from syrups, liqueurs, and fruits. Sourness is typically provided by citrus juices like lemon and lime. Bitters are added through ingredients like bitters or herbal liqueurs. Salt helps balance and enhance flavors. Umami, which is less common but is growing in popularity, is introduced with elements such as tomato juice or other garnishes. Balancing these five flavor profiles ensures a harmonious and enjoyable cocktail.
STEP 2 STEP 3
Sourcing Ingredients
Using the freshest ingredients is important in the infusion process, in creating syrups, and for use with garnishes because it enhances the flavor, nutritional value, and overall quality of your drink while supporting local farmers and businesses and promoting sustainable practices. “I enjoy going to my local farmers market and often support specialty shops. They offer unique varieties of fresh, high-quality ingredients, and when I discover a new flavor or product, I can pass it onto my guest’s experience.”
Choosing Flavor Techniques
There are many ways to incorporate flavor into cocktails. “I use infusions to bring out the flavor of liquor. I create infusions using the sous-vide method, which is cooking something at a constant temperature for a specific amount of time. Within the Timeless Classic cocktail, I chose flavors that would allow the backend notes of Cognac to shine while maintaining the overall integrity of the spirit. Creating the perfect drink takes hours: finding what works, sourcing the ingredients, mixing, tasting, and mixing again. It is all about trial and error. You never know what will work together until you try it.”
J SLEEP
TIMELESS CLASSIC
INGREDIENTS
2 oz. infused NYAK liquor*
1⁄2 oz. syrup mixture**
2 dashes orange bitters
PREPARATION
In a large mixing glass, add ingredients and stir mixture for about 50 seconds over ice to get the proper dilution. Strain over large ice cube inside a chilled rocks glass and garnish with 3 coffee beans and orange peel. **Syrup: Combine 300 grams of sugar (about 1 1/4 cups) and 150 grams of water (about 1/2 cup) in a small saucepan. Bring to a boil, stirring the sugar until dissolved. Then, reduce the heat to low and stir for about 20 minutes, using a cooking thermometer to ensure the temperature reaches 185°F. Once this happens, turn your heat off and add 8 oz. pure maple syrup, 1 stick of opened vanilla bean, and 5 cinnamon sticks and let steep for 2 hours before straining and transferring to a container.
*INFUSED NYAK
INGREDIENTS
750 ml bottle NYAK Cognac VS (exclusively developed collaboration, which has notes of grape, apricot, cinnamon, and nutmeg)
5g coffee beans
45 ml chocolate bitters
3 star anises
1 tablespoon of pure vanilla extract
3g of orange peel
Cinnamon, vanilla, and maple syrup
PREPARATION
Add all the ingredients to a sous vide bag and seal with a vacuum sealer. You must make sure the bag is big enough for the entire bottle. You will place the entire bag in the water bath at a temperature of 180°f for two hours, remove it from the sous vide machine once completed to cool, strain the mixture, and use a funnel to put the contents back into the original bottle.
J Sleep, The People’s Bartender, continues to grow his craft and further develop and learn as a representation of the people. His goal is to highlight and gain more exposure for the black bartender. He is a personal bartender for political figures, sports stars, and many entertainers while also traveling to establishments around the country to help build bar programs. He translated his skills to create Measurements of Excellence: A Black Bartending Experience and transitioned to the concept of “The People's Bartender.” He began bottling drinks to deliver and has since delivered signature drinks to 48 states and six countries. “That’s why I consider myself The People’s Bartender. My biggest highlight for myself is being able to pay it forward and become a mentor for the next generation of bartenders. My sole purpose in this space is to let them know there are great black and brown bartenders out here and we take the time to present properly created drinks. My goal, for the moment, is to open my own brick and mortar establishment.”
TIP
Proper temperature is extremely important. It is crucial in creating flavor profiles, as it influences how ingredients interact, affects the release of aromas, and complements the overall taste and texture of the drink. I use a food thermometer when creating different drink enhancements such as syrups and infusions for safety, consistency, and optimal flavors.
PRO TIP
Bartender math is always in grams. Precise measurements are key in bartending because they ensure consistency, balance, and the perfect flavor in each cocktail, which ultimately enhances the guest experience. Hence, the word 'measurement' in my company’s brand name, Measurements of Excellence.
Pickle BEHIND THE BAR
ZING ZANG DILL PICKLE BLOODY MARY MIX
“Consumer excitement for pickles and pickle-flavored food and drink continues to grow,” says E.G. Fishburne, VP of Marketing at Chicago-based Zing Zang. “Now with Zing Zang Dill Pickle Bloody Mary Mix, it’s even easier to make high-quality delicious and bold Bloody Marys with a big punch of dill pickle flavor.” It's crafted with real pickle brine combined with the same proprietary blend of seven real vegetable juices and complex array of bold spices and seasonings as the original Zing Zang Bloody Mary Mix.
OLE SMOKY MOONSHINE PICKLES
There's not a Bloody Mary in the world that can’t be improved by a little bit of dill pickle. That’s why Ole Smoky created Moonshine Pickles, which are perfect dill pickles that are pickled in moonshine: Firm, crunchy, and dill-icious—pickles you can munch on, followed by a dill pickle shot.
PICKLE JUICE CHASER
"As the popularity of picklebacks and pickle-infused cocktails continues to rise, Pickle Juice Chaser is the perfect product that complements this trend,” explains Filip Keuppens, Executive Vice President of The Pickle Juice Company. “We've harnessed the power and functional benefits of Pickle Juice and brought it to the next level, providing a convenient and effective solution to enhance your drinking experience while keeping muscle cramps at bay."
THE ORIGINAL PICKLE SHOT
Unique in that it uses a proprietary pickle brine and 30-proof, fivetimes distilled Iowa corn vodka to create the brand's signature recipe, available in both original and spicy flavors. The Original Pickle Shot isn’t a pickle back or a chaser; it’s a carefully crafted, ready-to-pour vodka with an opaque light green color and delicious dill pickle taste. It’s only 1.5 carbs and under 40 calories per shot, with no sugar or gluten and no artificial flavors or colors.
By Megan Rider
Carlos Ruiz, born in Peru, moved to the United States at eight. Despite a promising future in software engineering, he followed his passion for cocktail creation, which he describes as “love at first sight.” His journey in the hospitality industry began at 15, working at a pizza parlor. In 2012, while employed as a busboy and server at New Jersey’s Ryland Inn, Ruiz discovered his affinity for the craft after observing the “beautiful, complex, and artful” drinks emerging from the bar. His eagerness to learn was so strong that he spent his days off behind the bar, studying the techniques of the restaurant’s seasoned staff.
Ruiz began bartending at 18, crafting drinks he couldn’t legally taste then. Though largely self-taught, he developed his unique mixology style through hands-on experience, extensive reading, and watching countless cocktailmaking tutorials on YouTube.
Throughout his career, Ruiz has held highranking bar management positions at several award-winning restaurants, won over 30 cocktail competitions, and had his creations have been featured in various publications.
Now in his 30s, Ruiz, along with his wife Samantha and sister-in-law Alixandra, has launched Miraflores, the world’s first Chicha Morada Liqueur, as a tribute to his Peruvian roots. Based on a family recipe, this liqueur is made from pineapple, green apples, cinnamon, clove, and purple corn. In addition to promoting the liqueur, Ruiz also serves as a bar consultant in New Jersey.
When asked about the most influential person in his development as a bartender, Ruiz credited his uncle, Carlos Alberto Ruiz, who introduced him to cooking and flavor combinations, always pushing the boundaries in the kitchen. Ruiz’s favorite cocktail ingredient has always been Chicha Morada. His creative process is sparked by simple moments of inspiration—whether traveling, dining, or conversing. He advises novice bartenders to start with the classics and add simple twists, noting that “they are classic for a reason.” Ruiz also shares a special technique he uses when adding juices like pineapple, orange, tangerine, passion fruit, mango, and guava to his cocktails: he does an ice shake followed by a dry shake to create a nice froth.
Looking ahead, Ruiz predicts that bartending and cocktail culture will continue to embrace advanced techniques. Still, he emphasizes that maintaining the integrity of quality is paramount, especially when working with produce.
Carlos Ruiz CHICHARITA New Jersey
INGREDIENTS
1 ½ oz. Miraflores Chicha Morada Liqueur
½ oz. Tequila blanco
¾ oz. lime juice
½ oz. agave nectar
Tajín rim (optional)
Lime wheel (for garnish)
PREPARATION
Add all ingredients into a cocktail shaker with ice. Shake until chilled and strain into a rocks glass with fresh ice. Garnish with a lime wheel.
By Megan Rider
Laura Pica, New York-based content creator and beverage recipe developer, has spent over 15 years in the beverage industry, honing her craft and building a successful career. Her journey began by working behind various bars and restaurants. Over time, she delved into the creative aspect of the job, focusing on recipe development and content creation. “What originally started as a creative outlet for me has led to a successful venture that keeps bringing new opportunities. Let’s be honest, the food and beverage industry run through my blood at this point. It’s allowed me to align with work that feels genuine and has opened endless doors for me creatively, which is absolutely necessary for me.”
Laura has recently managed the social media accounts for Blood Monkey Irish Gin and Two Shores Rum and collaborates with beverage brands to develop recipes remotely. When asked about where she tends bar, she humorously described her home setup: “My home bar is pretty epic, and I have three unpaid interns (two cats and a dog) that don’t help much at all, but they keep me entertained.”
Laura’s development as a bartender has evolved by drawing inspiration from the culture of hospitality and the desire to create something memorable. “I truly believe that there are so many beautiful and necessary stories that can be told through food and beverage and in creating something for others to taste.”
Currently, Laura’s favorite ingredient is dill. She’s been particularly focusing on savory martinis. “I’ve been on this savory martini kick, experimenting with incorporating dill with caper brine or pepperoncini brine or fat-washing the spirit to pair with dill for weird and fun takes on a dirty martini.” When it comes to creating a cocktail, Laura reveals that her process is often spontaneous. “I make cocktails for myself first, and I’m always searching to create something that I find interesting before bringing it to anyone else.” While she doesn’t like to over-plan or over-analyze her creative process unless working for a client, this approach allows for a more organic and intuitive style of creation.
For novice or at-home bartenders, Laura provides simple advice: “Keep at it, I was working hard and still getting rejected for over a year before I started actually getting paid by brands for recipe development and content creation. Try new and funky things even when you’re unsure of how it will turn out. Who cares if it sounds weird? I’m sure most popular cocktails that we know and love today sounded strange at some point to somebody. Learn that some mistakes are happy mistakes, and make things that you would like to drink.”
She believes that experimentation is key and that passion will naturally guide progress. She also suggests to always use fresh juices and in investing in an ice machine. “It’s worth every penny,” she advises, highlighting the importance of quality ice in making drinks at home.
As for the future of bartending and cocktail culture, Laura has observed a growing interest in cocktail crafting at home, particularly since the pandemic. “With prices soaring across the country, there’s been a shift and I see there is this genuine interest growing in how to recreate exciting and high-end cocktails at home without going broke.”
Hudson Valley, New York
Laura Pica A MARTINI UNDER THE SEA Beverage Influencer & Creator
Add all ingredients except garnish and oil in a mixing glass with ice and stir until well chilled and diluted. Strain into a chilled Nick & Nora glass or coupe, express lemon peel, then garnish with caviar, cucumber, and dill and drizzle with olive oil.
Yuzu The Year of
Elevate any cocktail with this vibrant and versatile flavor of 2025.
How to make a Fresh Yuzu Gimlet
Glass Size: 8 oz. coupe glass
1 oz. Monin Yuzu Purée
2 oz. premium gin
1 oz. fresh lime juice
Pour the ingredients into a mixing glass with 2/3 ice. Cap, shake, and strain into a chilled serving glass.
Garnish with a lime wheel.
Scan here to learn more.
Unusual Ingredients
ANEKA
SAXON ON FLAVOR, INSECT TINCTURES, AND THE FUTURE OF COCKTAILS
By Megan Rider
Aneka Saxon’s love for flavor and travel inspired her to become a bartender. She saw bartending as the perfect way to recreate and share the unique tastes she experienced during her travels. “I found cocktailing to be a way to access a world of flavor and texture to recreate the experiences I had abroad.”
Aneka is part of the cocktail collective team at Dearly Beloved, a cocktail-focused venue by Chicago's Machine Hospitality Group, known for their spirit-forward culture designed to excite guests' palates. “I wanted to create a playground for adults to explore and adventure the world of flavor.” The drinks are carefully curated, with a signature cocktail menu that pushes boundaries, a classic cocktail menu with modern twists, and a zero-proof menu that she considers her favorite. “I have created a world of non-alcoholic drinks meant to welcome all types of drinkers.”
Her decision to incorporate insects like tarantulas, beetles, and grasshoppers into her cocktails was sparked by the sustainability conversations surrounding agave production. “I wanted to highlight gorgeous Mexican spirits while initiating a conversation about food sustainability,” she explains. The insects are used in a variety of ways, including infusions, syrups, and tinctures, and “happily enough, they are also delicious.” >>
Here are Aneka’s Tips for Flavor: >>
1. Adding flavor layers: Use tinctures to build layers of flavors in cocktails with multiple components. We make our Tarantula tincture in a similar way to making cocktail bitters. We steep the dried Zebra Tarantulas in overproof rum for 3-4 weeks under pressure to decrease the infusion time. The Tarantulas themselves impart a nutty earthiness that is almost reminiscent of chocolate. We use just a dash at a time of the tincture to add subtle woodsy elements to the cocktail.
2. Multiple layers: Our Two Wrongs cocktail has multiple layers of bugs in its recipe. We use Convite Una, a mezcal infused with Cochineal beetles as a natural food coloring. These beetles turn a spirit red with enough time (traditionally used to give Campari and Aperol their distinctive color though the modern versions use red food coloring), but this bottle is gently pink, due to the addition.
3. Multiple base spirits: We use a second spirit for Two Wrongs in house; it is Chapuline (grasshopper) infused Los Magos Sotol. This is a 24hour infusion of dried grasshoppers with this oh-so-mineral-focused spirit. The grasshopper infusion is subtle, but the most approachable of the bug flavors I am using in this cocktail. Because of that, we support it with an additional touch of grasshopper simple syrup. The woodsy, earthy, nutty notes from the bugs and the agave spirits are made friendly by the addition of chocolate bitters, a splash of coconut rum, and white sesame oil. The result is an almost dessert flavored Old Fashioned-style sipping cocktail just full of bugs!
Two Wrongs
INGREDIENTS
1 oz. Chapuline infused Los Magos Sotol
1 oz. Convite Una Mezcal
¼ oz. Grasshopper syrup
¼ oz. Koloa Coconut Rum
¼ oz. Giffard Crème de Cacao
2 dashes chocolate bitters
2 dashes tarantula tincture
1 dash white sesame oil
PREPARATION
Stir in rocks glass with ice sphere. Garnish with branded orange peel.
Yes, really. Bauchant Orange Liqueur towers over its competitive set, in all senses of the word.
Crafted from fine aged VS and VSOP Cognacs plus essences from three orange varieties, it’s fresh, light, and citrusy, with smooth hints of honey and butterscotch. And it has an unbeatable average price of just $0.79 per ounce.
Incredibly versatile, Bauchant Orange Liqueur will delight on its own, in desserts, or in your signature cocktails. For the ultimate Margarita, just add equal parts tequila and fresh-squeezed lime juice.
3.
Things with AwardWinning Bartender
Adam Fournier
With over 15 years of experience, Adam Fournier has honed his craft at top establishments like Faith & Flower, The Chestnut Club, and The NoMad in L.A. He has earned numerous accolades, including the Bartender of the Year title, and has competed in prestigious events like the Remy Martin Sidecar Competition and Diageo World Class. Here are some of Adam’s "best things."
1.
For Adam, flavor is king.
“All the technique, all the stories, and technology in the world won’t matter if the drink doesn’t taste good. Not every drink needs to be a mass crowd pleaser, but it better please the crowd that likes that style of drink.”
2.
He stays curious.
“Always be curious. Talk to other bartenders, chefs, artists, and everyone you can. Everyone has a story, and you never know who will inspire you with a new technique, flavor, or story.”
Adam is detail-orientated.
“To create a successful bar program, you have to be interested in the minutia and details of every aspect of the program, but you also have to listen to your guests and what they want. If you’re building a program just for yourself, the only person sitting at your bar will be you. I try to build approachable programs, but as you peel back the layers, you see how much depth and thought go into them. That way, if you want to just grab a drink, it’s delicious and perfect, but if you want to nerd out, we’ve got you covered as well.”
4.
Adam is passionate about mindful drinking.
“I believe non-alcoholic drinks should be just as creative and delicious as traditional cocktails. One of my favorites is the Banana Dance, a low-ABV Manhattan-style drink inspired by Josephine Baker. We use a centrifuge to infuse banana into oloroso sherry to form the base of the cocktail, then fortify it with pot still Irish whiskey, a brown butter falernum, blanc vermouth, Nocino, and a touch of Verjus for a food-friendly drink that fits any part of the evening.”
5.
His current drinks program.
“At Spago, the current cocktail menu pulls heavily from the kitchen and the history of the space as a grand award-winning wine program. The menu is themed around a tasting wheel with light, medium, and fullbodied drinks to let guests know what kind of experience they’re in for with a solo drink, and it helps to guide them in how to pair it with their meal. It also offers luxurious and rare cocktails for those looking to indulge, along with a spirit-free menu that is just as thoughtful and detailed as the main cocktail menu, ensuring that anyone choosing not to imbibe feels just as much a part of the experience as every other guest."
1.5 oz Clonakilty Single Malt Irish Whiskey 5 oz Fresh Brewed Coffee
1 tsp Brown Sugar Top with Heavy Cream
CLONAKILTY IRISH COFFEE Imported
A New Era
REDWOOD EMPIRE—WHISKEY, SUSTAINABILITY, AND FLAVOR
Redwood Empire has embarked on an exciting new chapter that promises to reshape the brand’s future in more ways than one. With the acquisition of a new distillery, they are not just ramping up production—they are creating an immersive experience for whiskey lovers everywhere. The future looks brighter than ever, and the team is eager to share their vision of growth, sustainability, and unmatched flavors.
“The expanded distillery will allow us to increase our capacity and take things to the next level,” shares Elliott Sneen, Redwood Empire, Brand Manager. “We’re not just thinking about whiskey production—we want to offer consumer experiences, distillery tours, a restaurant, and a tasting room. Plus, there will be exclusive whiskey releases.”
In addition to the new experiences the distillery will offer, there’s a major leap in production capabilities that’s already changing the way Redwood Empire operates. “Our old still ran at about two gallons a minute, but now with the 24-inch Vendome still, we’re running 18 gallons a minute. That’s a massive increase in our distilling capacity,” explains master blender Lauren Patz. “Instead of producing 4-6 barrels of whiskey a day, we’re now able to crank out 12-14.” The impact of this leap in capacity will be substantial according to the Redwood team.
But it’s not just the increased production speed that’s catching the attention of industry professionals. Redwood Empire’s whiskey lineup is built with one goal in mind: uniqueness. For Lauren, this means offering bartenders an array of distinct flavors to work with when crafting cocktails. “We build unique flavor profiles in our whiskey so you can build unique flavor profiles in your cocktails,” she says.
One standout, Screaming Titan, highlights apricot floral notes of wheat. Another, Emerald Giant, showcases a gentler, more herbal side to rye. “Each whiskey has something to say,” Lauren adds. “It can all be used to create beautiful libations.”
Beyond flavor, there are significant changes to the distillery’s production process. With the new facility, Redwood Empire is milling its own grain, offering them greater control over the mashing and fermentation stages. “It gives us the opportunity to experiment with different grains and mashbills, pushing us further toward unique expressions of whiskey,” notes Lauren.
Still, Redwood Empire’s commitment to sustainability remains at the heart of its efforts. The company’s Shake, Pour, Plant initiative is a perfect example of the dedication to giving back. In conjunction with Earth Month, the program encourages bars and restaurants to participate in tree planting efforts. “We’re excited to amplify our giveback in a way that engages bartenders and consumers who want to make an impact,” Elliott explains. “We already have over 200 accounts signed up, and we are just getting started!”
The inspiration behind Shake, Pour, Plant stems from Redwood Empire’s ongoing dedication to the environment. With over 1.7 million trees planted in just four years, the company recognizes that their work is far from done. “We’ve planted a lot of trees, but it still doesn’t feel like enough,” Elliott shares. “As a relatively young brand, involving bartenders and consumers in our efforts helps us give back even further, making a real difference.”
For Redwood Empire, this initiative is more than just about whiskey. It’s about community, sustainability, and making an impact together.
I’M LISTENING
SPIRIT OF GALLO’S BRITT WEST RIDES THE WAVE OF SPIRITS TRENDS
By Victoria CeCe
In this rollercoaster of consumer trends, there’s one supplier that’s standing out. Spirit of Gallo has shown itself as a true trendsetter and more—a mind reader of what consumers want, moving from eighth to the second largest spirits supplier by volume in the United States last year. How did they do it?
Well, there’s a new captain behind this spirit's ship.
“Our approach to innovation has and always will start with the consumer,” says Britt West, former executive vice president and now chief commercial officer of Gallo Wine and Spirits. West is a wizard in spirits branding— his trailblazing approach to developing and selecting spirits brands has shown us that there is always a way to ride the wave of consumer spirits trends.
Sitting down with West, we received more than a lesson in spirits forecasting—we got a lesson in listening.
“I’ve learned more from direct conversations with consumers than focus groups. So, if we introduce a product that seems like we’re coming from left field, it’s been vetted by the ultimate decision maker, the consumer,” shares West.
This is precisely how Gallo’s High Noon earned its stardom, pivoting from a competitor of malt-based seltzers to a stand-alone hard seltzer made with topquality alcohol. Why? Gallo listened keenly to young generations who wanted RTDs with visible quality.
“When we find a ‘spark,’ meaning something that drives consumer excitement and conversation, we assess our internal capabilities. If we can’t make a brand in-house, we strategically partner with those who are good at it. That’s how Horse Soldier Bourbon emerged.”
And many other incredible brands at that. Spirit of Gallo boasts a portfolio of over 25 brands that continue to shine in the U.S. market. We have West’s mighty trend forecasting skills to thank.
Fortunately, he shared a few of his forecasts with us. Spoiler: they surprisingly and refreshingly do not include zero-alcohol spirits.
“Premiumization is here to stay,” says West. “Consumers may have dialed back quantities they drink, but when they do, they want premium- and ultra-premium beverages. They continue spending more on highquality, premium spirits, including RTDs and high-craft, artisanal products. Take hard tea, for example. It’s a $4B category in the United States and is expected to grow exponentially.”
But our favorite forecast is that consumers will feel creative and ready to move out of their comfort zones.
“Consumer taste profiles are expanding into more adventurous and authentic territories. Take a look at the influence of a gin from Mexico we have added to our portfolio called Condesa or Gran Malo—a spicy tamarind flavored shot made with tequila blanco,” adds West.
West’s insights excite us for the future, where West and Gallo are already. Where might that be, you ask? Well, West might have found that next ‘spark’ in a nice shot of whiskey.
“The territory of American whiskey is wide open,” says West.
hiskey eat W N
WHISKEY DONE RIGHT, WITH NEW YORK BAR OWNERS ROB DELGIORNO AND MICHAEL “MJ” JORDAN
By Michael Tulipan
Owners Rob Delgiorno and Michael “MJ” Jordan had already carved out successful careers in hospitality when COVID-19 upended the industry. With a lot of downtime and a wealth of industry experience, they decided the time had come to start their own project, settling on a space in bustling downtown Patchogue on the south shore of New York’s Long Island to open Whiskey Neat.
Tucked among shops, offices, and banks on Main Street, Whiskey Neat offers a unique option for the community. Delgiorno says the area “lacked anything resembling ‘the whiskey experience,’ which focuses on quality food and cocktails in a casual environment.” Nodding to bartenders and the town’s large number of service workers, they chose the name Whiskey Neat. The goal was to welcome locals while also signaling to the industry that Whiskey Neat was also a place for them. >>
THE LOCALS BAR PROFILE
Whiskey Neat
Whiskeys from around the United States and the world form the core of the menu. With so many choices, an element of education often comes into play if someone doesn’t have a go-to whiskey. Delgiorno favors having a quick two-minute conversation to gauge the guest’s level of knowledge. In the case of Whiskey Neat, he says, “our customers are knowledgeable and aren’t afraid to tell us what they think.”
The cocktail program offers an expansive selection of classics done right with more than a dozen bourbon, rye, and whiskey cocktails alone. “I’ve never worked in a place with a stronger cocktail program,” says Delgiorno. “Nothing over the top about it, but every drink delivers.” The number one seller is their Espresso Martini, a potent combination of vanilla vodka, amaretto, coffee liqueur, fresh espresso, and shaved Belgian chocolate that Delgiorno calls “infamous.” Whiskey Neat’s secret to serving great classics is to properly use fresh ingredients, in Delgiorno’s words, to keep “the classics classic.”
A clear focus for Whiskey Neat is consistency. The partners consistently deliver on the three pillars of any successful restaurant—food, beverage, and service. They feel pricing should be fair and that the focus should always be on the guests. “We’ve tried very hard to avoid any gimmicks and spend our attention instead on delivering a quality guest experience every time,” Delgiorno says.
In the end, the success of Whiskey Neat comes down to the experienced team the partners have put together. “Our bartenders get the credit here,” he says. “We built a nice enough place that feels comfortable and doesn’t give off a pretentious attitude, but the crew is the difference.”
BRUNCH
With the natural flavors of Marie Brizard, the possibilities for a perfect spritz are endless — just add bubbly and brunch!
Passionfruit, Watermelon, Pear, Apricot, Yuzu, Aperitivo and more!
Bar Convent2025Brooklyn
WHAT TO EXPECT AT THIS YEAR’S MOST ANTICIPATED INDUSTRY EVENT
By Megan Rider
Since its inception in 2018, Bar Convent Brooklyn (BCB) has become a must-attend event for the global beverage industry Driven by a passion for premium and craft spirits, BCB Brooklyn creates a collaborative space for innovators to shape the future of liquid culture through education, sharing best practices, and creating business opportunities. The event showcases top brands leading the cocktail movement and offers expertly curated programming to inspire and educate industry professionals. With hundreds of exhibitors, it’s a hub for networking, discovering new brands, and exploring the latest industry trends.
Jacqueline
Williams,
Event Vice President,
is looking forward to BCB Brooklyn 2025 and the opportunities that come with it. Her role has evolved since the event’s launch, as she began her career in marketing for tradeshows before taking on a larger role in shaping the strategic direction of BCB Brooklyn. She is now responsible for overseeing the full strategy, planning, and execution of the event. “What excites me most this year is the opportunity to introduce new initiatives that reflect current industry trends— whether it’s sustainability-focused programming or fostering deeper
global hospitality connections. Seeing the impact on the community is incredibly rewarding, and I can’t wait to watch this year’s show bring people together in new and meaningful ways.”
BCB Brooklyn 2025 will feature an expanded indoor courtyard with hands-on workshops and upgraded outdoor activations. Williams is especially excited to welcome first-time exhibitors and brands to this year’s event. She is also looking forward to exploring global hospitality trends, including emerging trends like mindful drinking, with the debut of the no/low-alcohol pavilion. The nonalcoholic beverage scene is gaining traction as health and wellness take center stage, presenting opportunities for brands to cater to a new audience. Sustainability, eco-friendly packaging, and waste reduction are at the forefront, aligning with BCB Brooklyn’s core values. The event follows guidelines
from RX Global to ensure an inclusive experience, offering features like preferred pronouns on badges and gender-neutral bathrooms. Sustainability efforts include waste reduction, composting cocktail waste, and using recycled materials for booths and staff uniforms. The goal is to create an environment where all attendees feel welcome, valued, and safe while actively promoting sustainable practices. BCB Brooklyn aims to reduce its carbon footprint and achieve net zero carbon emissions by 2040!
Trending topics, like Asian-inspired spirits and ingredients such as yuzu, matcha, and shiso, and premiumization, are some trends that will be showcased at BCB Brooklyn 2025 through exhibitor offerings and educational sessions. The educational component remains the heartbeat of the event. BCB Brooklyn has more than 50 educational sessions lined up this year, plus two pre-show,
Sustainability, eco-friendly packaging, and waste reduction are at the forefront, aligning with BCB Brooklyn’s core values.
exhibitor-focused sessions. Curated by Lynnette Marrero, Head of Education, the programming covers everything from technical skills to business strategies and cultural trends. Whether you are just starting or are a seasoned professional, there will be a plethora of practical knowledge to bring back to your bar or business.
Williams notes that authenticity is key for brands attending the event: "Brands should engage with the bartender community through genuine partnerships, not
just transactional relationships. Understand what matters to bartenders—whether it’s new products, sustainability, creativity, or community—and align your brand’s values accordingly. Support educational initiatives, offer meaningful resources, and create products that truly meet the needs of the trade." Williams says the key for first-timers is to come prepared but remain flexible: "Check out the schedule beforehand to find the sessions, events, and exhibitors you don’t want to miss, but leave some time to explore and discover
new things. Don’t be shy—ask questions, try the tastings, and meet new people. The best part of BCB Brooklyn is the unexpected conversations and connections you make, so be open to whatever comes your way.”
Most importantly, attendees should take time to connect, immerse themselves fully, and enjoy the unique experience BCB Brooklyn has to offer. It’s all about learning, discovering, and being part of a community that is shaping the industry’s future.
MIX IT UP CELEBRITY SIPS
HERE’S TO CELEBRITIES WITH GOOD TASTE. WHEN IT COMES TO WHITE SPIRITS, VODKA AND GIN COULDN’T BE MORE DIFFERENT. ENTHUSIASTS FROM BOTH SIDES ENJOY EVERYTHING FROM MARTINIS TO A MIX WITH SODA OR TONIC. WHATEVER YOUR PREFERENCE, BOTH HAVE SUCH GREAT STYLE. CHECK OUT THESE FAMOUS FACES WHO EMBRACE THE WORLD OF VODKA OR GIN.
BRAD PITT
Pitt’s desire to create a spirit reflecting his love of the French Riviera led to a collaboration with master distiller Tom Nichol and Perrin family to craft The Gardener Gin, aiming to capture the region’s essence.
WOODY HARRELSON
Co-founder of Holistic Spirits brand dedicated to producing high-quality, sustainable products emphasizing natural ingredients and environmentally conscious practices. Wild Harmony organic vodka reflects Harrelson’s values: saying, "I’m all about quality. When I taste something that I truly believe in, I know I’m doing something right."
DUA LIPA
Dua Lipa is typically known for her balanced lifestyle with a focus on fitness, so she's not often seen indulging in alcohol. However, during a segment on Late Night with Seth Meyers, they shared Houtini—a concoction mixed up by Seth himself, combining vodka, tequila blanco, white rum, blue curaçao, and lemon juice.
MARGOT ROBBIE
RICKY GERVAIS
Co-owner of Dutch Barn Vodka, Gervais was drawn to the brand's values and commitment to the environment. He expressed his enthusiasm saying, "I’d been looking to invest in eco-friendly businesses for a while and as soon as I found Dutch Barn—I wanted in! I love the planet, and I love a drink, so it was the perfect combination."
Papa Salt Coastal Gin is an Australian brand co-founded by Robbie, her husband, Tom Ackerley, and friends
Josey McNamara and Regan
Riskas. Inspired by a love of easy-drinking coastal spirits, Robbie shares, “We’re all big gin drinkers, and joked about making our own so we’d
KYLIE JENNER
Kylie Jenner founded Sprinter Vodka of vodka sodas known to capture Jenner’s fun, laid-back vibe. She often shares her love for the brand on social media, recently posting an IG story holding a can with the caption, “Nothing like it.”
ADVANCED MIXOLOGY DRINK IN HISTORY
Army & Navy
A DRINK FIT FOR AN OFFICER, A GENTLEMAN, AND MAYBE EVEN A PILOT NAMED MAVERICK
By Lanee Lee
THE ARMY & NAVY, OR JUST ARMY NAVY, IS THE KIND OF DRINK THAT MAKES YOU FEEL CLASSY JUST BY SAYING ITS NAME. IT’S GIN-BASED, SLIGHTLY TART, AND HAS BEEN AROUND LONG ENOUGH TO HAVE STORIES NOBODY CAN QUITE VERIFY. DON’T BE FOOLED BY THE NAME; THIS ISN’T A GOVERNMENT-ISSUED DRINK. BUT IT DOES BRING A KIND OF WARTIME BRAVADO TO YOUR GLASS.
A Toast to History (or a Wild Guess?)
The first known recipe for this bad boy popped up in David A. Embury’s 1948 book, The Fine Art of Mixing Drinks. Embury, a lawyer with a side hustle in cocktails, called it a variation of the gin sour, swapping sugar for orgeat syrup. But did he invent it? Nope. The drink probably existed before, maybe at the Army and Navy Club in Washington, D.C., maybe in the hands of a thirsty sailor—who knows?
It also may have ties to the legendary Army-Navy football game, which has been happening since 1890. So, in a way, this drink is as much about good sportsmanship as it is about gin-fueled celebration.
Not Just Another Tropical Sour
Yes, there’s orgeat, and yes, there’s citrus, but don’t mistake the Army & Navy for a tiki drink. This cocktail leans drier, with the gin taking center stage rather than being buried under layers of syrupy sweetness. The orgeat provides just enough richness to round out the edges without making it feel like you should be sipping it from a pineapple.
One of its best qualities? It’s flexible. A lot of gin cocktails are fussy about which gin you use, but
Army & Navy
INGREDIENTS
2 oz. London Dry gin
1 oz. lemon juice, freshly squeezed
¾ oz. orgeat
1 dash Angostura bitters
Grapefruit twist (for garnish) PREPARATION
Add ingredients to a shaker with ice, shake well until chilled. Strain into a chilled coupe glass. Garnish with grapefruit twist.
the Army & Navy plays nicely with most styles. A bright, juniper-forward London dry brings out its crispness, while an Old Tom or more floral gin can highlight its subtle sweetness. Either way, it’s a solid argument for why gin deserves more love.
A Lost & Found Classic
Like many great drinks, the Army & Navy cocktail took a long nap during the era of fluorescent, syrupy cocktails (looking at you, 1980s). But the craft cocktail renaissance brought it back, and bartenders quickly realized its beauty. Modern versions tweak the ratios, use different gins, or throw in some orange liqueur, but at its core, it remains a simple, balanced delight.
Why You Should Care
The Army Navy is like a gateway cocktail for gin skeptics—it’s smooth, citrusy, and not too sweet. Plus, it’s got history, mystery, and a name that makes you sound like you know something about military traditions. What’s not to love?
So, next time you’re feeling fancy (or just need an excuse to shake a cocktail instead of stirring), give the Army & Navy a shot. It’s timeless, delicious, and might just make you feel like a decorated officer of good taste.
A Fusion of Flavors
By Michael Tulipan
The American cocktail scene has never been more dynamic, with bartenders pushing the envelope by blending global influences, unexpected ingredients, and cutting-edge techniques. No longer confined to traditional recipes, today’s bartenders are crafting drinks with an increasingly adventurous palate that embraces ingredients like savory spices, umami, and bold flavor combinations. We explore upcoming flavor trends for the year, as predicted by leading voices in the spirits industry.
VANILLA LIQUEUR
Serve it in your favorite cocktail, straight up, chilled, or on the rocks. Let the glow-in-the-dark label light your way!
Blanche Armagnac
ADVANCED MIXOLOGY TRENDING NOW
While savory and spicy remain dominant, bartenders are still diving deeper into tropical flavors—ingredients like yuzu and satsuma add fresh, zesty elements to today’s cocktails. The coffee craze shows no signs of mellowing out, with the Espresso Martini sparking creative spinoffs that complement coffee; think nutty and chocolate liquid desserts.
Beyond the usual, umami flavors are gaining ground as consumers embrace more food-inspired cocktails. Miso, mushrooms, and more are making unexpected yet harmonious appearances, proving that cocktails are an ever-evolving playground of bold and intriguing flavors.
American bartenders continue to expand customer horizons, deftly weaving influences, and ingredients from different cultures around the globe to create one of the world’s most dynamic cocktail scenes. With such diversity in play, surprise is on the menu these days, and cocktail afficionados are enjoying an ever-expanding basket of ingredients in 2025.
America’s love of all things spice is still going strong. While agave continues to be a good partner for spice in drinks like the Spicy Margarita, more and more brands are adding spices directly to the spirit, like tequilas infused with jalapeños or other zesty elements. Spirit of Gallo’s new Heat Check Vodka, a partnership with New Amsterdam Vodka and You Tube sensation Hot Ones, takes it further adding a blend of hot pepper flavors from deep, earthy serrano and fresno peppers to fruity, bright habanero.
Remember when pineapple and coconut were considered “exotic” and mostly relegated to tiki drinks? These days, bartenders bring even lesserknown tastes of the tropics ever closer to home. Standout New Orleans bar Jewel of the South uses a variety of fruits in cocktails, like a dragonfruit cordial in its vodka-based Righteous Harlot cocktail or pairing a tamarind aperitivo with gin and Cocchi Americano in the Moko Jumbie. Japanese flavors like yuzu and satsuma are also making their way into gins, with a number of yuzu gins now on the market.
BACARDÍ's Cocktail Trends Report for 2025 shows the staying power of all things coffee and espresso, with the pair cited as the #1 flavor picks of the year. That probably won’t surprise anyone given how universally popular the Espresso Martini has proven to be. However, bartenders continue to look for ways to freshen up this ubiquitous drink, with some turning to nutty flavors like hazelnut to add depth. One nutty option for enhancing cocktails is the lesser-known liqueur Nocino, traditionally made from Italian black walnuts and the logical next level ingredient after an amaro. Try Nocino for an especially good nutty Black Manhattan.
BLANCHE ARMAGNAC
A Unique Alternative for Vodka, Rum, or Tequila
The French Margarita
2 oz. Blanche Armagnac
½ oz. simple syrup
½ oz. triple sec
½ oz. fresh lime juice A Timeless Spirit with a Modern Twist!
Heavenly Spirits is a leading US importer of authentic French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Rhum Agricole, Pastis, Absinthe, Apéritifs, Vermouth, RTD’s, Non-Alcoholic Spirits, and Liqueurs.
BARTENDERS CONTINUE TO LOOK FOR WAYS TO FRESHEN UP THIS UBIQUITOUS DRINK, WITH SOME TURNING TO NUTTY FLAVORS LIKE HAZELNUT TO ADD DEPTH.
According to Southern Glazer’s Wine & Spirits most recent Liquid Insights Tour, a coast-to-coast educational initiative focused on exploring top trends, bartenders are incorporating everything bold and botanically flavored in their cocktails. The Tour reveals that botanical spirits are making a strong impact, with vegetal ingredients adding bright, herbal accents to drinks, without overwhelming its original flavor. These ingredients offer bartenders the opportunity to introduce complex, slightly bitter flavors, giving guests a refreshing, layered experience.
Savory flavor profiles are also increasing as American palates evolve from overt sweetness to more adventurous combinations. Our Chilled 100 group of bartenders agree with the popularity of savory and herbaceous flavors and ingredients in the industry, adding many of these ingredients to their cocktails.
Hotspots like New York’s Double Chicken Please lead the way with food-driven cocktails playing on flavors like pizza or a Caesar salad. And NYC’s Michelin-starred Corima offers a Gin Uni Sour with, yes, sea urchin as an ingredient in the cocktail.
The world of savory flavors can take many directions, but bartenders continue experimenting with more umami ingredients, ranging from miso to mushroom to fish sauce, and more.
The world of flavor combinations continues to be endlessly fascinating. With a deeper dive into popular flavor profiles showing up this year, we predict new and exciting trends emerging soon. Bartenders are embracing new ingredients and becoming very adventurous to wow their guests.
MONIN CELEBRATES 10 YEARS OF TRACKING CONSUMER TRENDS
By Victoria CeCe | Photos by Meagan Klementowski
In our fast-paced world, knowing where things are headed—from customer preferences to major industry shifts—can be key to staying ahead of the curve. A leader in beverage and culinary predictions, Monin has gauged consumer trends with an unparalleled “eye-to-thestreet” approach backed by careful proprietary and secondary research.
And guess what—they’re letting us in on their 2025 forecast, a little way to celebrate 10 years of expertly tracking emerging consumer trends—from 2015’s demand for “upscale comfort” to the love of Asian and Central American flavors for 2024.
So, what does 2025 have in store?
The first thing is a wake-up call: we live in the ‘reel’ world, where presentation is just as important as taste, and social media is still king. Restaurant and bar owners should make their algorithm their friend. This doesn’t mean becoming social media experts; it just means getting your phone out and getting good quality content for your impressive bar menu. Monin’s big tip? Take trends seriously and incorporate them into their menu offerings. One idea: jump on the Dubai chocolate trend by crafting a beverage or dessert infused with Monin Pistachio Syrup and Dark Chocolate Sauce.
Another trend: keep things “wild & wired.” According to Monin, the Espresso Martini crowd isn’t dying out anytime soon. Rather, they’re turning to funky, energetic alternatives from matcha to mushroom coffee, opening a window for a little caffeine creativity behind the bar. Try crafting layered cocktails with Monin Matcha Green Tea Concentrate, or infusing mocktails with functional ingredients like Monin Energy Boost.
Focusing on social and multicolored refreshers doesn’t mean staying superficial; it means getting closer to Mother Nature. This year, Monin tells us that consumers are interested in the journey “from seed to sip.” Customers are more attuned than ever to seasonality and sustainability, offering a brilliant opportunity to build a bar menu that not only respects our Earth but also creates an experience that lasts beyond the bar. By experimenting with unique local ingredients behind the bar, cocktails will be more unique and tell a story, connecting customers to the land and producers around them in each sip. In line with this trend, Monin just released their new Yuzu Pineapple Syrup, which is made with fruit from their own yuzu orchard in Portugal, representing an exciting step in their commitment to transparency and agroecology.
This kind of quality doesn’t stop in the glass. According to Monin, customers in 2025 are also on the hunt for authenticity and “hidden gems.” They are searching for places
that care about quality more than fitting in. So, don’t be afraid to be yourself in 2025, and let your bar express its unique identity. Try adding a modern twist to regional specialties and comfort foods with flavors like Hot Honey Syrup or Toasted Marshmallow Syrup.
And naturally, everything should always end on a sweet note. Monin found that customers crave indulgence in 2025 and want to savor all the treats without breaking the bank. Entice customers with experiences like shareable drink flights or Espresso Martinis infused with flavors like Monin Tiramisu Syrup or Cookie Butter Syrup. Whether it’s a creative afternoon pick-me-up or a cozy after-dinner dessert cocktail, customers will be willing and ready for a little TLC in a glass.
A Pineapple TWIST
DEEP EDDY INTRODUCES PINEAPPLE VODKA
By Michael Tulipan
Tropical flavors continue to be one of the biggest trends in spirits for 2025. The newly released Deep Eddy Pineapple Vodka is set to transport fans to sunny climes with this versatile new option for bartenders.
Channeling the vibes of its hometown of Austin, Texas, since 2010, Deep Eddy has become a leader in the flavored vodka segment, with pineapple being its first new release in more than four years. The company utilizes only natural ingredients and Texas Hill Country water, never artificial sweeteners or high-fructose corn syrup. The new Deep Eddy Pineapple is no exception, as it is crafted using only real pineapples. And as Deep Eddy likes to say of its other flavored vodkas, it’s not clear because pineapple juice is not clear. This allows the true essence of pineapple to shine through.
With Deep Eddy fans clamoring for a new flavor after the success of Deep Eddy Lime Vodka, the team responded to high interest in pineapple, with 85% of consumers liking or loving the flavor. They then spent two years developing the recipe for Deep Eddy Pineapple. “We are committed to delivering nothing less than exceptional quality,” says Julie Cole, Brand Director for Deep Eddy Vodka. “Every bottle reflects our dedication to producing premium vodka that our consumers can trust and enjoy.”
The base remains the small batch, tentimes distilled, and eight-times charcoal filtered 100% corn vodka that Deep Eddy has built its success on. Since the vodka is distilled from corn, it is always naturally gluten-free, and kosher certified.
As with other Deep Eddy flavors, this vodka has been designed for versatility. “It works wonderfully in high-volume settings where simple two or three ingredient cocktails are the focus,” says Cole, “but it also holds up beautifully in more complex cocktails due to the depth of flavor it brings.”
For busy bars looking to tap into the swicy trend for spicy but sweet drinks, she suggests a quick pineapple-forward take on the Spicy Margarita. First, muddle jalapeños with agave syrup in a shaker, add Deep Eddy Pineapple Vodka and lime juice, shake with ice, and strain into a rocks glass. Garnish with a lime wheel and slice of pineapple. You can also substitute Deep Eddy Pineapple in recipes that call for gin, tequila, or rum to create fun, fresh versions of favorites like the Piña Colada.
With a long winter finally in the rearview mirror, guests will gravitate to warm, tropical flavors like pineapple. Reach for the new Deep Eddy Pineapple bottle and help transport them away to the tropics.
It works wonderfully in high-volume settings where simple two or three ingredient cocktails are the focus, but it also holds up beautifully in more complex cocktails due to the depth of flavor it brings.
— JULIE COLE, BRAND DIRECTOR FOR DEEP EDDY VODKA
The Rise of the Pickle
FLAVORS TREND
Pickles are no longer just a sidekick to your sandwich; they are taking center stage in the world of flavors. From tangy cocktails to flavored picklebacks, the briny, bold taste of pickles is trending across the drinks industry. Whether it’s the rise of pickle juice or pickle-flavored elements, one thing is certain: the pickle trend is growing, and it’s only getting bolder.
— E.G. FISHBURNE, VP OF MARKETING AT ZING ZANG " "
Pickles are having a moment, and we’re here for it.
"We know plenty of Bloody Mary lovers already add pickle juice—so we made it easier for them. Our new Dill Pickle Bloody Mary Mix blends real pickle brine with our signature mix of seven vegetable juices and bold spices, delivering the perfect pickle punch in every sip.”
Zing Zang is the #1 Bloody Mary brand and a leading name in non-alcoholic cocktail mixers across the United States. Known for premium-quality ingredients, Zing Zang’s lineup includes the bestselling Bloody Mary Mix, Blazing Bloody Mary Mix, Dill Pickle Bloody Mary Mix, and authentic Michelada Mix. Zing Zang also has an “Amazing” selection of naturally sweetened mixes, including Classic Margarita, Mango Margarita, Strawberry Margarita-Daiquiri, Sweet & Sour, and Piña Colada—made with real fruit juices and no high fructose corn syrup.
Expanding beyond mixers, the brand has launched a line of ready-to-enjoy prepared cocktails, featuring Zing Zang award-winning mixes paired with premium spirits. The lineup includes Bloody Mary, Blazing Bloody Mary, Classic Margarita, and Mango Margarita.
ZING ZANG DILL PICKLE BLOODY MARY MIX ANSWERS THE BOLD
French Whisky A Oui Dram Worth a Closer Look
THE ABCs OF FRENCH WHISKY
French whisky is a growing and exciting category of spirits that has garnered increasing attention from whisky connoisseurs worldwide. While France is most famous for its wines and brandies (especially Cognac), it has been slowly carving out its own niche in the whisky world. France, the country known for consuming more whisky per-capita than any other, entered the high stakes game of producing it themselves only within the last thirty years. That’s rather late, at least compared to their 700+ year history of distilling other spirits, like Armagnac. Three decades ago, you could count all the whisky producers in France on one hand. Today, there are at least 150 French distillers at some stage of producing their own brands.
One of the most significant factors in French whisky is the type of barrels used for aging. While many countries, including Scotland, predominantly use exbourbon barrels, French whisky often uses a wider variety of casks. French oak, traditionally used for aging wine, is quite common, and sherry casks or even Cognac barrels are also used. This unique approach to maturation gives French whisky distinctive flavors, often with more fruity, nutty, or spice-forward notes than traditional Scotch whisky.
This rising tide of whisky production is evident all over France. From the shores of Brittany in the north to the Burgundy hills in the east, and deep into the Charentes Cognac region in the southwest, the French Whisky revolution is gradually taking shape.
Three Leading Brands: Armorik, Bastille 1789, and Cohobé
Armorik Breton Single Malt Whisky
The first distillery to begin distilling French whisky over thirty years ago is Warenghem, makers of Armorik, located in the North of France. Armorik is the pioneer and leader in the production of French Single Malts. Born on Celtic ground in Brittany, the original “Oui” dram is also the most awarded French Single Malt in the US. The Armorik distillery was founded in 1900 by Leon Warenghem who created his first product, the Elixir d’Armorique, a distillate of 35 plants which won awards at international exhibitions in 1902. The distillery continued to innovate, by creating a blended whisky in 1987, then in 1998, France’s first single malt whisky. Warenghem now sells 400,000 bottles a year, two-thirds of that single malt. And, according to the Director of Distillerie Warenghem, David Roussier, the terroir and climate of Brittany are perfect for distillation. “Brittany has two main things to offer: its climate and its water,” he explains. “The climate is similar to that in Scotland but slightly warmer. This has an impact on the time needed for maturation. The water in Brittany comes from shale and granite soil, which is excellent for making whisky.” Armorik is also known for using local oak and was instrumental in opening a local cooperage, the only one in the region.
BASTILLE 1789, Blended and Single Malt Whisky
For four generations, the Daucourt family has shared a passion for making spirits, while positioning themselves at the beginning of new industry trends, (Jean-Marc XO Vodka, X-Rated Fusion Liqueur). Inspired by their Irish mother, JeanMarc and Edouard’s idea was to create a French whisky using the family distillery's traditional Cognac gooseneck pot stills, which are typical of the Charente region. They made their dream a reality by creating a truly French Whisky and becoming pioneers in this new spirit category! BASTILLE whiskies use 100% French barley and grain, as well as the pure limestone-filtered water in the Charente region. They employ a variety of Limousin oak barrels to age their whiskies, including barrels that previously held Sauternes, Cognac, Red Burgundy, Bordeaux, and Sherry. BASTILLE 1789 whiskies are highly-awarded in the US and internationally.
Cohobé Single Malt Whisky, Libération and Élévation
The verb “Cohober” comes from old French. It means to “redistill and concentrate the aromas” to obtain a purer and more delicious eau-de-vie. For the newly launched Cohobé, line, the producers work with the best cereal growers in France, not far from the Cognac region, where they distill the whisky. France has always been a land of cereals: the Gauls perfectly mastered the cultivation of barley, and Cohobé avails itself to this expertise. Malting is also carried out in France, as is the entire Cohobé production process. Like Cognac, Cohobé whisky is a product of double distillation in a small alembic or still with a very careful selection process for which part of the distillation makes the cut. Cohobé is then matured in small French oak barrels between 250-350 liters to ensure the best contact between the eau-de-vie and the wood. The elegantly designed bottle takes its shape from the traditional French pot stills. Its distinctive glass ribs starting from the base and narrowing towards the top symbolize the distillation concept: concentration, refinement, and precision. The two expressions of Cohobé, Libération and Élévation, offer two different approaches towards French whisky; Libération is described as a generous whisky, expressing the harmony between barley and oak; Élévation is a more nuanced whisky, focusing on aromatic finesse and distinction on the palate.
While still emerging, French whisky is on its way to achieving its zenith. With its diverse regions, craftsmanship, and a keen focus on quality, French whisky will undoubtedly continue to grow in popularity and prestige, carving out an exciting future for itself in the world of spirits. French whisky is still a young industry compared to Scotland or Japan, but it is growing fast and offering unique, delightful expressions. With its emphasis on quality, regional influence, and innovation, it’s a category worth keeping an eye on!
ADVANCED MIXOLOGY SPOTLIGHT LAUNCH
ABSOLUT BRINGS ITS BOLD SPIRIT OF INNOVATION TO THE READY-TO-DRINK CATEGORY
By Michael Tulipan
Absolut Vodka has set the standard for innovation in the vodka category since its global launch in 1979. Absolut has long been a leader in building brand awareness, from groundbreaking advertising campaigns to pioneering flavored vodkas. Now, Absolut is bringing the same bold spirit of innovation to its newly expanded line of ready-toserve and ready-to-drink cocktails.
Absolut has always been born to mix, and two new ready-to-serve bottled cocktails are raising the bar for ready-to-pour drinks. Both the Espresso Martini and the Classic
Cosmopolitan come in shareable 750ml bottles, making social gatherings a breeze to host. The Espresso Martini packs a kick with Absolut, real espresso, Kahlúa, rum, and coffee liqueur, while the Cosmo perfectly captures the beloved original recipe.
“The Absolut Cocktails Classic Cosmopolitan brings consumers a new way to enjoy the iconic cocktail that Absolut has been an integral part of since it entered culture in the 1980s," says Reshma Dhati, Absolut’s Senior Brand Director of Marketing. Both are 20% ABV.
The award-winning RTD collaboration with Ocean Spray announced last year marries Absolut Vodka with real cranberry juice, sparkling water, and natural flavors. The refreshing, portable canned cocktail line has proven immensely popular and has expanded with two new flavors: the juicy Absolut + Ocean Spray Vodka White CranPeach, made with real white cranberry juice, and the tropical Absolut + Ocean Spray Vodka Cran-Mango, made with real mango juice. Just 4.5% ABV, these RTDs are designed to be enjoyed straight from the can or poured over tea, perfect for picnics or an afternoon on the boat as the weather warms.
Crafted with care, Absolut readyto-drink cocktails are designed to get the party started. "Absolut is committed to delivering convenient, bar-quality cocktails that enhance hosting occasions,” Dhati says. Debuting this spring are three new flavors: Vodka Mule, Classic Cosmo, and Half & Half Tea + Lemonade. The zesty Vodka Mule (7% ABV) features lime and ginger beer, while the Classic Cosmo (10% ABV) is made with cranberry, orange, and lemon-lime. The Half & Half Tea
+ Lemonade refreshes as a noncarbonated ready-to-drink half tea, half lemonade, made with Absolut Vodka plus black tea and lemon flavors.
Absolut continues to build on its long history of innovation while embracing the new generation’s preference for convenience and lower ABV offerings. It’s the same Absolut quality we have all come to expect, just in a new package. And the results speak for themselves.
SHAKING AND STIRRING LAUNCHES
PENELOPE BOURBON
AMERICAN LIGHT WHISKEY
Penelope Bourbon introduces its 17-year-old American Light Whiskey, distilled at 189 proof in 2006 at Seagram’s site (now Ross & Squibb Distillery) in Lawrenceburg, Indiana. Aged in second-fill oak barrels, it is bottled at 138.8 proof. The whiskey offers aromas of butterscotch, cake batter, and cotton candy, with flavors of brown sugar, vanilla bean ice cream, and light orchard fruits, finishing with notes of light butter and powdered sugar.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Penelope Bourbon American Light Whiskey Ice (Optional)
PREPARATION
Combine ingredients in a rocks glass. Stir.
DEEP EDDY VODKA PINEAPPLE
Made with real fruit and handcrafted in small batches at the Austin, Texas distillery, it's perfect on its own or in cocktails. "Deep Eddy Pineapple Vodka is the tropical refreshment consumers have been craving; in fact, the data shows that 85% of people are loving pineapple flavor in 2025. After two years of careful development, this handcrafted vodka delivers a vibrant pineapple flavor that truly captures the essence of summer in every sip," says Julie Cole, Brand Director.
PIÑA COLADA
INGREDIENTS
1 ½ oz. Deep Eddy Pineapple Vodka
1 oz. REAL Cream of Coconut
¾ oz. orange juice
¾ oz. lime juice
½ oz. simple syrup
PREPARATION
Combine all ingredients in a blender with ice. Blend and pour into a Collins glass. Garnish with a pineapple wedge and a cherry.
COHOBÉ ÉLÉVATION
Élévation is a delicate yet complex whisky. Austere at first, it reveals a range of flavorful notes in a playful display of subtlety. To achieve this “elevation,” Cohobé was crafted with high-quality French barley, double distilled in a Cognac still, and aged in specially selected small French oak barrels. The result is a unique whisky which offers a thousand aromatic nuances and tastes.
SMOKED COHOBÉ ON THE ROCKS
INGREDIENTS
2 oz. Cohobé Single Malt Whisky Orange twist (for garnish)
PREPARATION
Use a smoke top with cherry wood chips. Add Orange twist.
LAURISTON 100% POIRE
Produced in the region of Domfront, under the Calvados Domfrontais Appellation, this Eau de Vie is made from a single distillation in a column still of 100% Perry pears. Aged for five years in French oak barrels, it has a light golden color. The nose is very fresh and fruity, with flavors of pears and white fruits (peach). The mouthfeel is elegant, with a vibrant acidity.
SPARKLING VANILLA PEAR
INGREDIENTS
2 oz. Lauriston Pear Calvados
2 oz. Sparkling wine
2 oz. Arvani Vanilla Liqueur
PREPARATION
Add Calvados and Arvani to a shaker with ice. Shake and strain into a flute. Top with sparkling wine.
BULLEIT BOTTLED-IN-BOND
Distilled in Spring 2017 (the same year the state-of-the-art distillery opened) and aged for seven years, Bottledin-Bond marks a pivotal milestone in expanding Bulleit’s portfolio with a bourbon that reflects the brand’s commitment to quality and craftsmanship. The inaugural batch is the distillery’s highest-quality liquid to date, having already earned a 91-point rating at the 2024 International Wine & Spirits Competition, underscoring its excellence.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Bulleit Bottled-in-Bond Water (optional)
PREPARATION
Serve neat.
JACK DANIEL’S 14-YEAR-OLD
As its oldest age-stated whiskey unveiled in over a century, 14-YearOld Tennessee Whiskey marks the first time since the early- to mid1900s that Jack Daniel’s has offered an expression at this age. This year’s Aged Series also includes Jack Daniel’s 12-Year-Old Tennessee Whiskey Batch 3 and 10-Year-Old Batch 4, the latest in the annual release that nods toward the history of the Jack Daniel Distillery. The awardwinning Aged Series aims to honor the legacy of Jack Daniel and the whiskeys available during his time while highlighting the distillery’s craftsmanship.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Jack Daniel’s 14-Year-Old Water
PREPARATION
Combine ingredients in a rocks glass. Stir.
The concept of introducing new flavors is about keeping things fresh and exciting. Flavor is more than just taste—it’s a full sensory experience that combines aroma, texture, and even memory. Flavor is deeply tied to culture, emotions, and personal preferences. As we all know, a single sip of a drink can transport us somewhere else, if only for a moment.
In this FLAVORS Issue of CHILLED we remember that to bartenders, flavor is everything. It’s the foundation of every cocktail, the key to balance, and a way to excite guests. Understanding how different flavors interact allows bartenders to craft drinks that aren’t just good, but memorable. We take a look at this year’s anticipated flavor trends that are sure to set a bar apart. We also celebrate unique flavor profiles on the horizon and couldn’t be more thrilled for the long-overdue, next-level moments to come.
Our cover crew—singer, songwriter Ciara with her Ten To One Rum and Pronghorn cofounders—hope to change the face of rum to something unforgettable with a simple reminder of its centuries-long history, social fabric, and revered grace. As a sippable storyteller, Ten To One proves that one sip of good-quality rum is more than just a drink; it’s a journey.
Rum Reimagined
TEN TO ONE RUM IS RETURNING TO ITS ROOTS
By Victoria CeCe
Gone are the days of rum being misrepresented. Ten To One is stepping in to demonstrate the kaleidoscopic beauty of rum and its history—with Pronghorn by its side.
Throughout the Caribbean, rum is a revered spirit with a centuries-long history and heritage, whereas in America, a lot of that culture ends up getting lost in a fairly narrow set of occasions, and trope-ish rum narratives of the past,” says Marc Farrell, founder and CEO of Ten To One.
Born and raised in Trinidad, Farrell knows rum as more than a beverage; it's a sippable storyteller. “In the Caribbean, rum is part of the social fabric; it plays a role in so many moments of celebration, not just as an activity, but as a frame of mind and way of life.”
Tasting Ten To One’s rum expressions, we find ourselves on a journey through the diversity of the Caribbean, where the islands are like a large family: stronger together than they are apart.
“The name Ten To One is inspired by the original Caribbean Federation, which consisted of ten countries. As our Trinidad prime minister Dr. Eric Williams said at the time, ‘One from ten leaves zero,’” shares Farrell.
Farrell’s dedication to giving rum and the Caribbean the platform they deserve caught the attention of Pronghorn, a standalone business focused on creating a template for effectively diversifying any industry. Starting with the spirits industry, Pronghorn is laying the groundwork to develop a scalable methodology that can be applied to other industries and communities in the future. By leveraging capital investment, incubation, and recruitment initiatives, Pronghorn is actively building this template by accelerating access to the spirits industry for underrepresented businesses and individuals.
“Marc is the living embodiment of the brand as he has put his blood, sweat, and tears into something so
deeply connected to his life,” says Dan Sanborn, cofounder of Pronghorn.
Fellow Pronghorn co-founder Erin J. Hall notes that while a significant portion of spirits consumers come from underrepresented communities, they hold a disproportionately small share of industry employment and executive positions. By supporting brands like Ten To One, Pronghorn demonstrates that these statistics can change, leading to remarkable success. Ten To One is currently the most awarded and fastest-growing premium rum.
And their efforts aren’t going unnoticed.
“From day one, I loved Marc’s vision that he set out to get people to reimagine rum,” says Ciara, an awardwinning music artist and co-founder of Ten To One Rum.
“Brand building isn’t as different from creating songs as you think. At the core, it's really about collaboration.”
That’s just it—collaboration and community make Ten To One the standout, award-winning rum that it is. From its vibrant Caribbean spirit to the motivated storytellers behind the brand, there’s no shortage of quality or intensity in every pour of Ten To One.
Like the Caribbean, Ten To One’s rums have no shortage of diversity, through unique blends that narrate the stories behind the islands' extraordinary terroirs and flavors.
“If I had a dollar for every person who after trying Ten To One said, ‘I never expected that, or who knew that rum could be this amazing, good, versatile?’ Well, I’d have a lot of dollars now!” says Farrell.
To be unexpectedly surprised is always the best, and with Ten To One, we know it will never be a disappointment.
To explore the unexpected is always the best, and with Ten To One, we know it always delivers.
Grammy-award winning artist and co-founder of Ten To One Caribbean Rum, Ciara joins CEO Marc Farrell and Pronghorn co-founders Erin J. Hall and Dan Sanborn to celebrate the Ten To One Story.
Chilled Chats with Ciara About Ten To One, That Rum!
Singer, songwriter, dancer, and actress Ciara is a co-owner of Ten To One. What inspired your involvement with Ten To One, and what excites you most about the brand? I was super excited about Ten To One from day one; I loved Marc’s vision that he set out for getting people to reimagine rum. I’ve always had an authentic love for rum. What continues to excite me about the brand is knowing how much opportunity there is in this category. We are the fastest-growing super premium rum and the most awarded! This is truly so motivating. Everyone should get a taste of Ten To One, as it is a unique experience; TEN TO ONE IS THAT RUM!
With your singer, songwriter, and entrepreneur background, what unique insights or strategies do you bring to Ten to One’s growth? Being a creative mind allows me to bring a vision to the brand that helps with expanding the audience and sharing the brand story. I can look at the brand, the activations, and the marketing in a 360-degree way that speaks to our consumers. There are also many amazing opportunities to cross-market, with my access as an artist and beyond.
How different is building a spirit's brand from producing award-winning songs? Brand building isn’t as different from creating songs as you would think. At the core, it's really about collaboration, and
I think we do a great job at Ten To One Rum. Like the experience of creating music, with our rum, you are putting together a blend that creates everlasting moments of celebration and entertainment.
In what ways do you envision the culture of the brand? Something I picked up on immediately was Ten To One’s sense of community, from the origins of the name to its beautiful events, to its central idea that we are stronger together than we are apart.
Talk to us about this business venture from an entrepreneurial woman's perspective. I’m truly proud to know that I’m one of the few women and women of color to participate in the spirits category! I feel super motivated and focused on making sure that every person possible can experience Ten To One, as it’s a beautifully crafted rum.
Have you always been a rum fan? What is your favorite cocktail? Rum has long been present at celebratory moments in my life. I’ll never forget my 21st birthday and trying rum for the first time! After spending time with the brand and understanding the many ways that Ten To One can flex and elevate some of your favorite cocktails. I can honestly say to all other spirits, ‘anything you can do, rum can do better.’ My favorite cocktail is between the classic Daiquiri and a Rum-a-Rita (a Margarita made with Ten To One White Rum). Two bona fide classics!
Fuel the Future
WAHAKA MEZCAL WEAVES TOGETHER THE OLD-WORLD WITH THE NEW
By Victoria CeCe
A mezcal where the mezcaleros call the shots.
It’s not often you find a spirit owned and operated by those who produce the elixir itself. Wahaka Mezcal co-owner and Master Distiller Alberto “Beto”
Morales weaves Oaxaca’s old-world traditions with the present-day to create a mezcal representing community, quality, and respect for the land.
“Watching my father work in the fields and my mother cook for everyone who helped him, inspired me to do things differently—not just to sell a product in bulk, but to create our brand,” says Beto.
“We—me and my family—are shareholders and have been fully integrated into the project—a rarity in the mezcal world.”
Morales carries his irrefutable respect for the land that birthed the Oaxacan people and multiple agave varieties in every step of Wahaka Mezcal.
“In San Dionisio Ocotepec, the small village where our “palenque” or distillery is located, is blessed with having a tremendous variety in agaves, farmed, wild, low land, and highland varietals,” shares Beto.
“The altitude, weather, soil, and subsoil all contribute different characteristics, nutrients, and minerals, which help distinguish and concentrate the sugars of the agaves at the time of distillation, leading us to achieve a mezcal of very high quality.”
The resounding knowledge of a true mezcalero, a master mezcal distiller, leading the brand makes a difference. Yet, it’s not only his impressive distilling expertise that churns out excellent small-batch mezcal—it’s his family and community’s legacy, whose Zapotec culture is more ancient than mezcal itself.
“Wahaka Mezcal is a symbol of hard work, unity, and the state of Oaxaca with people who work day in and day out to put food on their tables,” adds Beto.
“Unfortunately, we’ve seen many producers industrialize their processes to meet demand, sacrificing aspects that make mezcal special.
Morales carries his irrefutable respect for the land that birthed the Oaxacan people “ “
We remain committed to our traditions, artisanal methodologies, community, and the agaves that make our mezcal unique.”
Keeping out the commercial is felt with every sip of Wahaka’s Mezcal, whether the Espadín or the rare Tobalá. The quality is a clear theme, one that wouldn’t be there without the mighty Oaxacan community that Wahaka mezcal supports through employment, safeguarding local habitats, and more.
While always giving back, Morales is still moving forward—this time with a new release that will give us an intimate seat at his family table. Based on a recipe from Morales’ mother, Zaponauta, the Spirit of New Horizons is the first Oaxacan mezcal coffee liquor on the market. It’s a liquor meant to fuel the future, which as Morales reminds us cannot be done without respect for the past.
The Soul o Irish Whiskey
WEST CORK DISTILLERS STAYS ROOTED IN AUTHENTICITY AND ITS HOME
By Michael Tulipan
West Cork Distillers builds on the rich history of Irish whiskey to craft an authentic spirit from local grain and pure mountain water. Its whiskeys showcase not only the tradition of Irish whiskey-making but innovation through the wide range of casks used for aging.
Distillation in Ireland dates to the 12th century, and for a time, Irish whiskey was the most popular spirit in the world before falling on hard times and contracting to a handful of distilleries in the 20th century. Founded in 2003 by childhood friends John O’Connell, Ger McCarthy, and Denis McCarthy, the distillery has played a key role in the rebirth of the Irish whiskey industry.
The team initially operated with two small stills in the back of Denis’s house but was able to expand to a more proper location by 2014. When the new distillery at Marsh Road in Skibbereen opened in 2020, it became the largest wholly Irish-owned distillery in the country. It now has 16 pot stills and three column stills, producing over 16 million liters of spirits annually.
The lush region of West Cork is known as a center of artisanal food and beverage production in Ireland. The area also provides an ideal climate for whiskey maturation due to the Gulf Stream hugging the west coast of the country. “The significance of the unique mesothermal climate of Cork on the maturation of Irish whiskey cannot be underestimated,” says co-founder John O’Connell. “The mild and consistent maturation conditions coupled with the great wood management program of the Irish whiskey category is very real and has a huge and meaningful impact on the character of Irish whiskey.”
We are keen to push the boundaries in terms of innovation, but within the traditional character for Irish whiskey
CO-FOUNDER, JOHN O’CONNELL
Each bottle of whiskey is triple distilled, matured for a minimum of three years, and then bottled onsite. The distillery only uses Irish grain and pure mountain water rich in calcium and other essential elements required for optimal yeast fermentation. “We believe strongly that the Mullaghmesha Mountain water and endogenous malo-lactic fermentation in Skibbereen is key to the signature taste of West Cork Irish Whiskey,” O’Connell says.
The distillery’s core range has won numerous awards and is now available in 70 countries. Its aging program utilizes a wide range of casks, from sherry, calvados, rum, and port to IPA and stout barrels to create unique flavor profiles. The company’s flagship product, Bourbon Cask, ages in bourbon barrels for a minimum of three
years, while Black Cask ages for a minimum of three years in bourbon barrels and then for an additional year in a level #5 charred bourbon barrel.
To give back to the local community, West Cork also works with Kinsale-based Black’s Brewery to reuse stout casks to impart dark chocolate, coffee, and vanilla flavors and IPA barrels to add notes of hoppiness and roasted nuts.
By remaining rooted in authenticity and its West Cork home, the company has become a global ambassador for Irish whiskey. “We are keen to innovate and push the boundaries in terms of innovation, but within the traditional character for Irish whiskey,” says O’Connell. “We want to stay true to the soul of Irish whiskey.”
Templeton Whiskey
Chilled 100 Honor Hometown and the their
Cesar Gustavo Perez II @redwolf56
"The brutal winters of the Midwest make for a perfect opportunity to spend days baking goodies in a warm kitchen. This is where all my flavor inspiration comes from for my Templeton Fortitude cocktail."
OUR CHILLED 100 BARTENDERS EMBRACE THE ART OF CRAFTING COCKTAILS BY DRAWING INSPIRATION FROM LOCAL SURROUNDINGS, INFUSING REGIONAL FLAVORS, AND HONORING HOMETOWN TRADITIONS. WITH TEMPLETON WHISKEY AS THEIR BASE, OUR CHILLED 100 BARTENDERS CREATE COCKTAILS THAT TELL A STORY THAT REFLECTS THE ESSENCE OF A HOME TURF. FOR FULL RECIPES AND COCKTAIL INSPIRATION, VISIT CHILLEDMAGAZINE.COM.
Good Neighbor Policy
INGREDIENTS
1 oz. Templeton Fortitude Bourbon
½ oz. Clement Banana Canne French Caribbean Liqueur
½ oz. Singani 63
¾ oz. cinnamon demerara syrup (1:1)*
1 oz. banana water**
¾ oz lime juice
Banana leaf and lime wedge (for garnish)
PREPARATION
Add all ingredients to a mixing tin. Add ice and shake vigorously, double strain over fresh ice and garnish with banana leaf and lime wedge.
Rose Gonzalez
@Stomp_the_pommard
"When making cocktails I like to draw inspiration from things that play homage to the area they’re from. In my findings about Templeton Rye, I learned it’s made in Templeton Iowa. All I had known previously of Iowa was corn, lots of corn."
Fair Play
INGREDIENTS
2 oz. Templeton Rye Whiskey
½ oz. spiced caramel syrup
3 dashes Peychaud's bitters
Topped with popcorn foam
Caramel popcorn (for garnish)
PREPARATION
Spritz: Salted Absinthe: Spritz empty rocks glass with salted absinthe. 1 oz. hot water to 1tsp sea salt, stir until salt is dissolved. Add 1 oz. absinthe and put in an atomizer bottle, shake to incorporate. To a mixing glass add 2 oz. Templeton Rye, ½ oz. spiced caramel syrup, heat ½ cup of water to ¼ cup brown sugar until dissolved.
Alex Frisbey
@friz_2_da_
"The Husker Old Fashioned is a spin on the classic Old Fashioned, celebrating the Midwest Nebraska influence by using corn syrup as a sweetener. Templeton Rye provides a robust, spicy backbone, while the corn syrup adds a unique, subtly sweet flavor that evokes the state's agricultural heritage."
Husker Old Fashioned
INGREDIENTS
2 oz. Templeton Rye Whiskey
¾ oz. corn syrup
4 dashes aromatic bitters
1 tsp. water
Orange peel boat filled with popcorn (for garnish)
PREPARATION
In a mixing glass, combine the Templeton Rye Whiskey, corn syrup, aromatic bitters, a handful of crushed popcorn, water. Add a large ice cube and stir the mixture for about 30 seconds until well-chilled. Strain the cocktail into a rocks glass filled with a large ice cube. Garnish with an orange boat filled with popcorn.
Alyssa Atwell
@candyapplecouture
"One of my favorite flavor combinations has always been the rich decadence of whiskey with the smooth and bitter tones of coffee. I was excited by the smooth edge of the port in the Midnight Rye and was excited to highlight it through this Espresso Martini rendition."
Disco Cowboy
INGREDIENTS
1 ½ oz. Templeton Midnight Rye
¾ oz. Sorel
¾ oz. Licor 43
¼ oz. Demerara syrup
2 oz. espresso
3 coffee beans (for garnish)
PREPARATION
All all ingredients into a shaker tin, shake, double strain into a coupe. *Demerara syrup: 2 parts sugar, 1 part water, bring to a boil and stir until smooth.
Darian Everding
@DrinkingWithDarian
"In the Midwest, we get through winter with a combination of stubbornness, tropical escapism, and humor. This cocktail brings together a very Midwest ingredient—Templeton Midnight Rye—with a kiss of Caribbean flavors in the falernum, banane, cacao, and hibiscus. It takes me to daydreams of a warm, sunny beach when the Midwest reality is it's a balmy 17° outside."
Balmy 17°
INGREDIENTS
2 oz. Templeton Midnight Rye
½ oz. Giffard Banane du Brésil
¼ oz. Taylor's Velvet Falernum
Liqueur
4 dashes Angostura Cacao Bitters
Wild Hibiscus Flower in syrup (for garnish)
PREPARATION
Combine all ingredients in mixing glass, stir for 30 seconds, strain over a large cube in a lowball glass. Garnish with a candied hibiscus flower.
Carol Donovan
@Intoxicating_Fun
"I wanted to be creative yet still use ingredients available at my bar every day. I really like how grapefruit and honey complement the profile of Templeton Straight Rye Whiskey and wanted the rosemary to add an unexpected savory component. The rim is optional, but that touch of sweet and salty is a fun addition, also."
Perfectly Rye-diculous
INGREDIENTS
1 ½ oz. Templeton Straight Rye Whiskey
¾ oz. fresh squeezed pink grapefruit juice
½ oz. rosemary-honey syrup* Fresh grapefruit twist and sprig of rosemary (for garnish)
PREPARATION
Prepare cocktail glass: Lightly rim all or part of the glass with a combination of turbinado sugar and salt. Measure Templeton rye, grapefruit juice, and rosemary-honey syrup into mixing glass. Add ice. Shake well. Strain into prepared glass. Garnish with grapefruit twist & sprig of rosemary.
Terence Allen
@mixapothecary
"My inspiration was to create a chocolate and nut cocktail and I decided my cherry on top would be smoke."
Smoked Chocolate Pecan Old Fashioned
INGREDIENTS
2 oz. Chocolate Infused
Templeton Rye
1 oz. pecan syrup
2 dashes chocolate bitters
Orange slice
Long orange curl (for garnish)
PREPARATION
In a mixing glass, add 2 oz. of chocolate infused Templeton Rye, 1 oz. Pecan syrup, 2 dashes of chocolate bitters. Add ice and stir. Place the orange slice in the bottom of the rocks glass then add 1 large ice cube then add the stirred mixture. Place a smoker on top and smoke with Pecan wood chips. Drape the orange curl in and around the front of the glass. Infuse 2 cups of Templeton Rye with 1 cup of cocoa nibs in a glass jar for 2 days. Pecan syrup is 1 cup sugar, 1 cup of water and 1/2 cup of pecans.
Shaun Gordon
@last_word_life
"Inspired by the allure of passion, sweetness, and a touch of decadence—this cocktail brings the bold, fruity flavors of the Porn Star Martini and the rich sophistication of a New York Sour into one unforgettable drink. Perfect for Miami's hotbed of energy, passion, and creativity, this drink is as daring as the content creators who thrive here."
Only Fans Sour
INGREDIENTS
2 oz. Templeton Rye
¾ oz. passion fruit purée
¾ oz. lemon juice
¾ oz. vanilla rose syrup*
1 egg white
½ oz. red wine
Dried rose petals (for garnish)
PREPARATION
Add all ingredients but red wine to shaker tin, wet shake vigorously with ice, dump ice, dry shake to build froth, strain into coupe glass, float red wine, garnish with dried rose petals.
Jules Comtoi
@JustJulesBartending
"I wanted to showcase how versatile whiskey is and make it appealing and approachable for women."
Catch Her in the Rye
INGREDIENTS
1 ½ oz. oil fat-washed Templeton Rye
½ oz. Bual Madeira
¾ oz. Mr. Black Coffee Liqueur
¾ oz. vanilla demerara
1 oz. espresso
½ oz. vegan heavy whipping cream
Fresh grated nutmeg (for garnish)
PREPARATION
Coconut oil fat wash Templeton rye, add ingredients to shaker, shake, strain into couple glass. Garnish with whipping cream and fresh nutmeg.
Nancy Foley @straybartenderia
"Small town Iowa has been home since I was three years old. My mom always utilizes apples because of an apple tree in the yard. It’s a campfire favorite of ours!"
Iowa Carmel Apple Mule
INGREDIENTS
2 oz. Templeton Bourbon Fortitude
1 oz. 100% apple juice
½ fresh squeezed lime juice
½ oz. caramel sundae syrup
1 oz. ginger beer
3 oz. lemon lime soda
PREPARATION
Fill copper mug with ice, add 2 oz. Templeton Bourbon Fortitude, 1 oz. 100% apple juice, ½ oz. fresh squeezed lime juice, ½ oz. carmel Sundae Syrup. Stir for dilution and mix the ingredients, fill glass with ice and top
1 oz. ginger beer, and top with lemon lime soda. Add apple wheel and drizzle with caramel. When cutting apples, spray lime juice to keep white.
RECIPES
MIXOLOGIST ANEKA SAXON LEADS THE CONCEPT AT CHICAGO’S DEARLY BELOVED WITH INVENTIVE, ECCENTRIC INGREDIENTS (THINK SNAP PEA INFUSED GIN, CHINESE LIQUOR BAIJIU, FLOWER WATERS, INSECT DERIVED TINCTURES AND COLORING AGENTS, ETC). COLORFUL, DARING, AND OH SO FUN, A TRUE JOURNEY OF THE SENSES.
WAITING FOR THE MOON
INGREDIENTS
1 oz. Iichiko Saiten shochu
1 oz. Snap pea infused Glendalough wild botanical gin
½ oz. Sirene Americano
¼ oz. Luxardo Limoncello
PREPARATION
Stir in coupe glass. Cheese moon cracker garnish.
LOVE IN THE NIGHT
INGREDIENTS
2 oz. Kaffir lime leaf infused Tenjaku gin
¼ oz. agave nectar
2 dashes La Muse Verte Absinthe
1 dash Regan’s orange bitters
PREPARATION
Long stir in blue balloon coupe. Coconut horchata chai foam.
BASIL AND CLEOPATRA
INGREDIENTS
3 oz. Mushroom & Parmesan infused Bordiga Extra Dry vermouth
¼ oz. Faccia Brutto Centerbe
¼ oz. St-George Aqua Perfecta
2 dashes orange flower water
1 dash Italian lemon olive oil
PREPARATION
Built, top with soda. Stone goblet on cigar tray. Rosemary and basil herb bouquet (burned tableside).
SIDECAR
INGREDIENTS
1 ½ oz. Brandy Sainte Louise
½ oz. Pierre Ferrand dry curacao
½ oz. simple syrup
¾ oz. lemon juice
1 bar spoon Citrus Curd
1 dash La Muse Verte absinthe
PREPARATION
Shake, strain into Nick & Nora. Orange peel/isomalt coin garnish.
Anthology Whiskey Room
A SANCTUARY FOR WHISKEY LOVERS
By Wendy Hodges
NESTLED IN THE HEART OF WARSAW, INDIANA, THE ANTHOLOGY WHISKEY ROOM IS MORE THAN JUST A BAR—it's a storied institution with a rich 12-year legacy. Founded by David Gustafson as a classic social club, it was designed to be a place where community members could gather, network, and enjoy a timeless experience. Whiskey attendant Janak Das shares insight into what makes Anthology a beloved destination for whiskey enthusiasts and curious newcomers alike:
Unique Experience
From the moment guests step inside Anthology, they are enveloped in an atmosphere rich with the aromas of fine leather and the subtle whispers of whiskey's angel share. The design is immersive, with bespoke wood shelving reaching floor to ceiling, hardwood bar tops, and chesterfield-style leather seating, creating an intimate setting. Visitors often feel transported, their senses overwhelmed by the ambiance—a sensation not unlike the first taste of a new whiskey.
Janak believes in crafting personalized experiences. He engages guests in conversations about their preferences, mood, and openness to exploration. This interaction helps guests acclimate and notice the finer details of their surroundings, such as the locally sourced stamped tin ceiling and museum-quality oil paintings. The goal is to create a memory that lingers, much like the finish of a favorite whiskey, drawing guests back for more.
the Whiskey Collection
With over 1,500 whiskeys from around the globe, Anthology offers a curated selection that appeals to both novices and connoisseurs. The collection is not merely a reflection of current trends, but a testament to quality and trust. A notable feature is the towering column dedicated to Octomore by Bruichladdich, highlighting the team's dedication to their favorite distilleries and brands.
For those who prefer cocktails, the menu offers refined classics like the Manhattan and Old Fashioned, praised by patrons as the best this side of the Mississippi. The cocktail program maintains a balance, ensuring it complements rather than overwhelms the whiskey experience. Janak explains that each cocktail is tailored to the guest's specific preferences, using a vast array of whiskey options from different regions.
Crafting the Perfect Bar Program
Running a successful bar program involves maintaining focus and staying true to the core offering. Anthology's strength lies in its commitment to whiskey, resisting the temptation to overcomplicate the cocktail menu. This dedication ensures that each guest receives a unique and memorable experience.
Islay Reverie
INGREDIENTS
2 oz. Ardbeg Uigeadail
1/2 oz. Barbadillo Pedro Ximénez Sherry
1/4 oz. Carpano Antica Formula Vermouth
2 dashes Angostura Bitters
PREPARATION
Stir to chill, minimal dilution, use good ice. Serve over large format ice in a Rocks glass. Express orange peel, drop in, or place on the rim for garnish.
Janak advises bartenders to build a brand around genuine guest experience. Authenticity is crucial, as is treating staff and guests with respect and warmth. At Anthology, bartenders are not just employees; they are proteges and family, while customers are valued guests and friends.
In a world full of fleeting trends, the Anthology Whiskey Room stands as a beacon of tradition and quality. It's a place where every visit feels like coming home, and every sip tells a story worth sharing.
Hebridean Queen
INGREDIENTS
1 oz. Bruichladdich Classic Laddie
2 oz. Botanist Gin
1/2 oz. Noilly Prat Extra Dry Vermouth
PREPARATION
Stir to freeze in mixing glass filled with good ice. Serve in traditional Martini glass. Twist the lemon peel over the glass, then drop in for garnish.
EVER CARRADINE
CO-STAR OF HULU’S EMMY AWARD-WINNING THE HANDMAID’S TALE AND SHOWTIME’S SHAMELESS, EVER CARRADINE WRAPS UP THE 6TH AND FINAL SEASON AND CAN’T WAIT FOR EVERYONE TO SEE HOW THIS LONG-RUNNING SERIES ENDS. CHILLED CHATS WITH EVER ABOUT THE GARDEN THAT SHE PLANTED WITH MARGARITAS IN MIND AND MORE.
Photo by #manfredbaumann @manfredbaumann
Makeup @nellybaumann
FAVORITE DRINK.
A nice red wine, a glass of Prosecco, or a Spicy Margarita, but not in that order. I love an Aperol Spritz in the summer.
FAVORITE BAR.
Maybe it’s because I travel so much for work, but I’ve never met a hotel bar I didn’t love.
HOME BAR.
I like setting up a build-your-own Margarita bar with an assortment of tequila and everything you need to make the perfect drink.
DOWNTIME.
I love a day in my garden. We have a giant lime tree that I planted with Margaritas in mind. We have loads of mint, which is handy when you want a fresh vodka Gimlet.
