CHILLED RAISE YOUR SPIRITS
TAKE US BACK TO THE BEACH
AND BEACH WHISKEY
THIS SEASON'S BEST
F I N D I N G N E W PAT H S . THE SOLERA SYSTEM S H O W S Y O U T H E WAY. SHERRY WINES / BRANDY DE JEREZ / VERMOUTH
It’s the way we brew that makes all the difference Brewed in the town of Bundaberg, Australia using the finest ingredients, Bundaberg Brewed Drinks are like nothing you’ve experienced before. Using a similar process to brewing beer, our beverages are brewed for up to 7 days, achieving an unmatched depth and complexity of flavour. Brewed to our genuine family recipe, you’ll find the taste is amazing. Taste the difference our brewed drinks can bring to your mix.
Infusing the Mix
Taste Takes Time
Non-alcoholic beverage | bundaberg.com/mixology BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd
VOLUME 10 - ISSUE 5
Jake Owen for Beach Whiskey
Day-Drinkable, Always Approachable
Craft Distillers Are Here To Stay
Long-Grain Rice Vodka
The Codes of Rum
Understanding The Premium Rum Category
The Reverend Elijah Craig
Getting To Know That Can-Do Spirit
Today’s Moonshine Made For Millennials
Rum Barrel Aged Beers A Brewer’s New Toy
Grand Central Terminal, NYC
8 YEARS OF CRAFTSMANSHIP F O R A R E F I N E D TA S T E .
Crafted first in 1862, BACARDĂ? 8 AĂ&#x2018;OS is aged under the Caribbean sun for a minimum of 8 years. The result is a complex and layered rum, with each batch hitting the right notes of oak, apricot, nutmeg and butterscotch. This amber sipping rum is perfect for special occasions. It can be served on its own or as the base for outstanding cocktails such as the Rum Old Fashioned.
VOLUME 10 - ISSUE 5
departments Editor’s Note
12 A Message from Crystal Chasse
14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Give Back Spirits 18 How To Infuse Spirits Using the Cold Brew Technique
22 Bartender Submission - Phil Clark 24 Bartender Submission - Rebecca Burkart 26 Competition Winners - Solera Standout, House of Lustau 32 Distillery Profile - Ironworks 34 Blogger Profile - A Slice of Jess, Jessica Bentley 36 Portfolio Profile - International Beverage Holdings
44 Drink In History - The Penicillin Cocktail 46 Food Know How - Rose Hips 48 That’s the Spirit - Zodiac Vodka 50 Buzz Worthy - Jefferson’s Ocean 52 Drink to That - Jackson Family Wines 54 In the Know - Tequila Bribón 56 Crafting Cocktails - Buzz Blossom Madness 58 Trending Now - Irish Whiskey 66 The Buzz - Spicing Up Craft Cocktails 68 Brand Spotlight - Dry Fly Distilling
Mix It Up
20 Behind the Canned Wine Bar 38 Trending Now - New in Vino 40 Celebrity Sips - The Sinner 42 Wine Tips - Ashley Ragovin, Pour This 70 Shaking & Stirring - Launches 96 Last Call - Chillin’ With Usman Ally
CHILLED VOLUME 10 ISSUE 5 OCT/NOV 2017 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615
VOLUME 10 - ISSUE 5
PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Jessica Abrams, Joy Sinacore, Kedar Berntson ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Leslie Chatman CONTRIBUTORS Nick Korn, Leigh Kunkel, Dylon Walker, Crystal Chasse, Chris Adams, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo Courtesy Beach Whiskey Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Tablet version is fully interactive and available for Apple and Android devices. Search CHILLED in the iTunes Store or Google Play, or visit chilledmagazine.com for more details. HOW TO REACH US firstname.lastname@example.org ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 10 - Issue 5 ©2017 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.
AND THE WINNER IS... RATED #1 WORLD’S BEST GIN*
*Cigar & Spirits Magazine March 2016 Issue
*October 2014 Issue
Discover More At NOLETSGin.com *Cigar & Spirits Magazine, October 2014 & March 2016 PLEASE DRINK RESPONSIBLY
NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2017 Imported by NOLET’S US Distribution, Aliso Viejo, CA.
VOLUME 10 - ISSUE 5
Photo by Luis Hernandez
GUEST EDITOR CRYSTAL CHASSE
Brown spirits owe their unique qualities and nuances to the barrels in which they’re aged. Choosing the kind of wood and learning about the prior contents and length of time that has passed in the finishing are integral to the finished product. Similarly, for bartenders, it’s essential to choose the right bar in which to mature and like a master blender, to do that you must have a goal. Do you eventually want to become a bar owner, climb the ranks of the field personnel, or work for a larger corporate company? There are so many avenues to get to the right outcome. Basically, I guess I’m saying that we need to age in the right type of barrels, too! It may take some time to figure out what’s best for you, but thriving in this career hinges on finding your bar home. I love a bar with a family aspect and being able to step outside the box. My favorite bar homes have been owned by one or more people rather than a corporation. Don’t get me wrong, I’ve worked in corporate bars and gained experience, but it wasn’t the best barrel for me. There is much to think about when choosing that barrel, but just like brown spirits the decision will add to your flavor! So choose wisely.
e Crystal Chass
Crystal Chasse is a NYC-based bartender currently working behind the bar at Seamstress NY and as the NYM Bols Genever Brand Ambassador. She has tended bar in Massachusetts, San Francisco, Hawaii, and New York. Hospitality is the most important part of the job to Crystal but creating interesting, delightful cocktails is a close second!
We blazed our own trail to bring you this uniquely spicy, nutty rye whiskey infused with honey from our own hives located in the heart of the Catskill Mountains. Youâ&#x20AC;&#x2122;ll taste a smooth, rich flavor with hints of toffee, burnt orange peel and golden raisin. The Buzz: The perfect balance between spice and sweetness. The Sting: none here!
CORKCICLE CIGAR GLASS
Whiskeys and cigars: Two of life’s greatest indulgences find a home together with Corkcicle’s Cigar Glass. With its ample space for ice and spirit, it will present your whiskey properly, while the solid indentation in the glass’s rim will cradle your resting cigar. Just launched this past October, it’s the perfect addition to your at-home bar. Corkcicle.com.
GLENMORANGIE/RENOVO BICYCLE COLLABORATION Who wouldn’t want to ride a bicycle made from whisky casks? Glenmorangie Single Malt Scotch Whisky and wooden bicycle pioneer Renovo have collaborated on the world’s first bicycle made of whisky casks. Available online, this superpremium, limited-edition bicycle is part of the distillery’s Beyond the Cask series. Glenmorangie.com.
CORAVIN WINE PRESERVATION OPENER
“Insert, tip, and pour” are the simple instructions to use the new Coravin wine opener. To avoid exposing the wine to air, the Coravin uses a thin, hollow needle that you insert through the cork. The needle injects argon gas into the bottle, and when you tilt the bottle, the gas forces the desired quantity of wine back up the needle, while preventing oxidation from occurring in the remainder of the bottle. Once the needle is removed, the cork naturally reseals, allowing the wine to last for weeks, months, or even years. Coravin.com.
GIVE BACK SPIRITS KINKY PRIDE PINK LIQUEUR
“Cheers to Love and Equality” is the theme of this rainbow-hued bottling of KINKY Pink liqueur. The limited-edition issue celebrates inclusion and diversity, while demonstrating the brand’s support for the Pride movement itself. The new bottle was released in June, and the company will be showing its support at Pride events across the country.
ZIRKOVA ONE + TOGETHER VODKAS The founders of this ultra-premium, Ukrainian grain vodka have long been advocates of social change, and have expanded their mission by creating a charitable arm: We Are One Together Org supports the brand’s humanitarian philosophy. The brand also has a Cause Cocktail program in which $1 from every Zirkova cocktail sold at partner venues—including bars like Crooked Knife, Belle Reve, and Sole East—are donated to its aligned charities.
Working with national hunger relief programs, Simple Vodka cofounders Danny Lafuente and Dan Maslow donate 20 meals per bottle produced. Quite simply, Simple Vodka is on a mission to end hunger in America. With this vision, Lafuente and Maslow have meshed their desire to be socially conscious with their enthusiasm for a creating a sustainably produced potato vodka. As its press release says, this vodka is “proving that sometimes self-indulgence can also be an act of philanthropy.”
NATURAL COLOUR? NATURALLY.
THATâ&#x20AC;&#x2122;S THE GLENGOYNE WAY. glengoyne.com Take your time, enjoy your drink responsibly. Imported by Shaw-Ross International. SHAW-ROSS.com
HOW TO INFUSE SPIRITS USING THE COLD BREW TECHNIQUE By Lesley Jacobs Solmonson
COLD BREW COFFEE … EVERYWHERE WE LOOK, WE ARE BURSTING WITH INFORMATION AND IMAGES OF THIS NEW PROCESS, NOT TO MENTION PEOPLE SIPPING THEIR COOL JAVA WITH CONTENTMENT. WITH COFFEE, THE COLD BREW PROCESS SOFTENS THE ACIDITY AND BITTERNESS OFTEN FOUND IN BREWED COFFEE. ON A CERTAIN LEVEL, INFUSING SPIRITS WITH THE COLD BREW SYSTEM IS SIMILAR, AS YOU CAN CONTROL THE AMOUNT OF TIME IT TAKES TO INFUSE, AS WELL AS THE CONCENTRATION OF THE INGREDIENTS. Bartender Chris Adams uses the technique at 1KEPT in Atlanta to take spirits to a new level of complexity. Among the reasons he likes using this method is because of its potential for sustainability. As he explains, “Pressing fresh juice daily, while important to making the best cocktails, produces a large amount of waste. Citrus is a great ingredient for cold brew infusions. The leftover fruit from juicing can still lend acidic elements to the cold brew infusion, also allowing the use of less citrus in the actual cocktail.” Why not give this latest trend a try? Adams offers up his best tips here.
CHOOSE INGREDIENTS Combine the ingredients you’re infusing into the alcohol in a bowl and gently stir. When considering combinations, look to the alcohol you are infusing. Light spirits work with bright flavors like citrus, strawberries, and tea. Dark spirits shine with nuts, blackberries, and warm spices.
PREPARE INFUSION Using a three-tier cold brew coffee maker, place the infusing mixture in the middle beaker with a coffee filter on top. When making infusions at home, use an at-home cold brew system like Cold Bruer Slow Drip Cold Brew Coffee. Chris advises, “Due to a lesser amount of liquid running through the system, the time it takes to infuse will decrease. The typical 14- to 36hour process might get cut in half with similar results.”
Photo by Chris Watkins Photography
INFUSE INGREDIENTS Pour alcohol into the top cold brew beaker, making sure the bottom container is clean, empty, and aligned. Alcohol will infuse while it runs through the cold brew system into the bottom container. Once the alcohol is infused, it’s ready to be used in recipes. For fall cocktails, think richer flavors like vanilla, baking spices, persimmons, and pears to include in your concoctions.
Photo by White Oak Communications
CHRIS ADAMS Chris Adams developed his love for the hospitality industry while working at The Ritz-Carlton Hotel Company. After completing the first levels of the sommelier certification program, he met master bartender and beverage consultant Rick Fogel, who introduced Chris to the world of high-end bartending. Adams went on to open concepts in downtown Orlando, including Church Street Station. Two years after leaving, he was recruited back to The Ritz-Carlton to take part in opening multiple new locations. From there, he helped open the acclaimed Italian steakhouse Davio’s in Atlanta before opening the Cosmopolitan in Las Vegas. After six months, he moved to Los Angeles and founded Ellis Adams Group. The group focuses on all aspects of businesses, including building brands, concept and design development, training, management, revenue generation, and profit margin increases. Additionally, Adams has played a key role in the continued evolution of Marriott’s beverage program by assisting in writing and teaching the trainings.
KICKED BY THE MULE Photos by Josie Derrick Photography
1 1⁄2 oz. cold brew-infused ginger-lime Stolichnaya vodka Ginger beer INFUSION
4 liters Stoli Vodka 1 level bar spoon citric acid 1 quart cubed limes 2 pieces fresh ginger (peeled and diced) Lime wheel (for garnish)
Infuse vodka via cold brew method with ginger and limes (see steps). Then add vodka to ice-filled glass or copper mug. Top with ginger beer. Add lime wheel for garnish. *For 4 liters of alcohol, it takes about 36 hours to complete the traditional cold brew process.
WHITE NEGRONI INGREDIENTS
1 oz. Charleston Gasper Bourbon Barrel Gin 1 oz. cold brew-infused raspberry-vanilla-coriander Aperol 1 oz. Dolin Blanc Vermouth Two raspberries (for garnish) Orange peel (for garnish) INFUSION
2 bottles Aperol 1 bar spoon coriander seeds, muddled 2 small containers of raspberries 1 ⁄2 vanilla bean, slit open and cut into 3 pieces PREPARATION
Prepare infusion using cold brew method (see steps). Add ingredients to a rocks glass with ice. Stir to combine. Garnish with two raspberries and an orange peel on a pick. *Infusion time takes approximately 14 hours.
Use tea! Infusing alcohol with looseleaf tea avoids the pitfalls of tea syrup (often taking away complexity) or the challenge of over-diluting a cocktail with pure tea. According to Adams, “By incorporating loose-leaf teas into the cold brew system, you keep the bright, complex, and consistent flavor of any tea.”
If you like to juice or do so in the bar, use the leftovers for your infusions. CHILLEDMAGAZINE.COM
MIX IT UP
BEHIND THE BAR
C ann ed Win e BAR NOMADICA WINE
This female-founded, -owned, and -run canned wine brand has been popping up at food festivals and all over Instagram. The wines are sourced from small-batch winemakers around the country; each can features art commissioned from independent painters, illustrators, photographers, and street artists to create a limited edition series of cans. Among the offerings are Chenin Blanc, Rosé, and Pinot Noir.
Hoxie has joined forces with athleisure company Outdoor Voices to create a signature spritzer line. The selections will be available only at the company’s flagship Austin, Texas, store. The spritzer is made with Illinois-grown Riesling from a small, sustainable vineyard on Lake Erie. The spritz element comes in the form of ruby red grapefruit, which Texas is famous for; flavor and scent expert Mandy Aftel developed the grapefruit essence. The spritzer has no added sugar—just wine, natural extracts, and purified water.
Now celebrating 100 years of awardwinning winemaking, California’s Riboli family created Stella Rosa 14 years ago. “We wanted to fill a void in the wine industry with an easy-to-drink, semisweet, semi-sparkling wine,” said Vice President Steve Riboli. The Stella Rosa Pink Aluminum is flirty and fun, perfect for wine anytime.
ROSÉ ALL DAY
Crisp, light, and refreshing are the words used to describe this canned rosé, which hails from the Languedoc-Roussillon region of France. Rosé All Day is perfect for the last days of sunny weather and the fun packaging is chic and social media-worthy.
connected by 6 degree The world turns on human connections. Deals get struck. Romances spark. Ideas take flight. All because one plus one equals far more than two. Maybe it equals 6, as in the 6 degrees that connect all of us together. So raise a glass of ultra smooth tequila to all the wonderful things that can happen when people are ...
connected by 6 degree
Premium Tequila from 100% Weber Blue Agave 6degreetequila.com
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK PROFILE IN HISTORY
Head Bartender Blue Hound Kitchen & Cocktails Phoenix, Arizona Photos courtesy James Baugh Media Having worked in restaurants since the young age of 14, Phil Clark has tried nearly every position possible. “By the time I was 21, I had been a busser, a server, an expediter, and a host,” says Clark. “Bartending was the next logical skill set for me to acquire.” While working diligently to learn his craft, Clark was inspired by a friend and fellow bartender to push himself to learn more about the art of crafting cocktails. He became a devoted knowledge seeker, looking to learn all he could to develop and succeed in what had become his new profession. “I bought one book, and then another, and another, and another,” says Clark. “Sooner or later I realized that my thirst for knowledge, rooted classics, avantgarde techniques, innovative flavor combinations, and production processes would likely never be satiated, but I was hooked.” Now as the head bartender for Blue Hound Kitchen & Cocktails, a craft cocktail-centered experience inside Kimpton Hotel Palomar in downtown Phoenix, putting his spin on the cocktail menu was a task Clark was well-prepared to accept. The goal was to use the knowledge he gained and the skills he developed to create a unique, innovative cocktail menu, and he knew just how he would do it. Taking his time to research flavors, spirits, and composition, Clark approached creating a new cocktail menu with the same skill a musician uses when creating an album. “Like Dr. Dre, I get in the lab with a pen and a pad,” says Clark. The funny thing is that he actually never makes the cocktails while creating the recipes. “I never make cocktails as part of my research and development,” says Clark. “I like to taste them at the same time as the rest of my team so that I don’t hold any preconceived notions. I feel that this keeps the process most receptive to feedback, which helps ensure that our guests are getting the best possible version of a cocktail that we offer.”
BOBA TEA INGREDIENTS
2 oz. black tea-infused Tito’s Vodka 1 oz. chai-spiced Carpano Antica Vermouth ¾ oz. cinnamon syrup 2 ½ oz. coconut milk 10-12 boba tapioca pearls Fresh, grated nutmeg (for garnish) Torch-roasted cinnamon stick (for garnish) Mint sprig (for garnish) PREPARATION
Place boba pearls at the bottom of a frozen hurricane glass and top with ice. In a cocktail shaker, combine all other ingredients and shake well with large ice cubes. Strain cocktail into glass. Garnish with nutmeg, cinnamon stick, and mint sprig. Serve with an oversized straw.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Rebecca Burkart Johnny’s Gold Brick Houston, Texas
Currently, you’ll find her behind the stick at Johnny’s Gold Brick in the Heights in Houston. Along with 12 classic cocktails that are painted on the wall, the bar also offers a monthly chalkboard menu, as well as the flexibility to whip up off-menu requests to meet a guest’s needs. To assemble the monthly menu, the entire bar staff gets involved, contributing one or more recipes that are reviewed by everyone in a roundtable session. “Through roundtables,” she explains, “you learn vocabulary and how to talk about what you are tasting. Another big takeaway is learning your own palate and how it relates to other people’s palates. This allows you to learn how to make drinks for a wider audience, by knowing where your own taste buds stand on the spectrum with everyone else’s.” After tasting multiple versions, the staff meets a week later to finalize the menu. The team is now on menu #25 and shows no signs of losing inspiration.
Shake all ingredients and strain into a coupe. Garnish with an edible flower and bee pollen. *Bee pollen-infused Bombay Sapphire: Combine ¼ cup of bee pollen per liter of Bombay Sapphire. Let set for 3 days stirring occasionally. Fine strain through a coffee filter to remove particles. **Jasmine-infused Cocchi Americano: Combine 15g dried jasmine per every 750ml bottle of Cocchi Americano. Let sit for at least 3 days. (You can speed the process up to 1 day with a vacuum sealer.) Fine strain out the jasmine before use. Ph ot o
ka Bur rt
1 ½ oz. Bee Pollen-infused Bombay Sapphire* ¾ oz. Jasmine-infused Cocchi Americano Vermouth** ¾ oz. lemon juice ½ oz. Orange Flower Water Honey Simple Syrup 1 drop Bittermens Krupnik Honey Bitters 1 egg white
CIRCLE OF LIFE
When asked who has been most influential on her bar career, Burkart cites her boyfriend, Justin Ware, a fellow bartender and the general manager at Johnny’s Gold Brick. “Even before we worked together,” she recalls, “he was already pushing me and challenging me to be a better bartender. Justin was the first person to introduce me to craft bartending and has continued to teach me more ever since. He is what got me started in competing as well, after I spent a year watching him compete first. He is one of the most wellrounded bartenders I know, and is constantly learning to improve himself even more.”
Photo by Stephen Caronna
What started as a way to pay her bills through college became a calling for Rebecca Burkart. Never mind all those years studying: according to Burkart, “Once I finished school with a couple of degrees, I realized that I was not ready to leave the bar. I was sad at the thought of not bartending anymore and realized it was my passion. There’s something about being able to be creative, interacting with people and forming relationships, providing an experience, and the overall constant changes that are all things that made me fall in love with bartending.”
GERMAN PERFEKTION MEETS AMERICAN CRAFTSMANSHIP
JÄGERYE American grain & global botanicals create liquid harmony, paying homage to the classic Old Fashioned. Equal parts Rye whiskey & Jägermeister stirred with a large cube of ice to the perfekt Ice KÜHL temperature and garnished with the oil and peel of an orange.
INGREDIENTS 1 part Jägermeister 1 part Rittenhouse® Rye GARNISH Orange Oil & Peel GLASS Frozen 12 oz. Old Fashioned Glass ICE 2” x 2” Cube
Jägermeister® Liqueur, 35% Alc./Vol., Imported by Mast-Jägermeister US, Inc., White Plains, NY
Solera Standout Finalists (l to r) Helen Diaz, Jeff Seymour, Alex Jump and Vinny Starble
SOLERA STANDOUT 2017
HOUSE OF LUSTAU
By Thom Meintel | Photos by Jeff Greif
o drink a glass of sherry is to immerse yourself in Spanish history and culture. And nobody understands this better than Bodegas Lustau. With romantic names like Amontillado, Manzanilla, Pedro Ximenez, and Palo Cortado, the seemingly infinite variety of
classifications are known to make Spaniards swoon and clever bartenders slyly wink at their regular guests. Taking advantage of a banner year for ingeniously devised cocktails and a growing trend for low-ABV libations, the Jerez-based wine and spirits producer hedged its bets for the second time by diving headfirst into the next iteration of the Lustau Solera Standout Competition.
From an exporting point of view, it made perfect sense, as the firm has solidly established itself stateside, continuing to grow its U.S. sherry sales exponentially and becoming a leader in the fortified wine category. With last year’s introduction of its Reserva Brandy selections nationally, Lustau proved that it could capitalize on its cult-like following in mixology circles and influence a huge resurgence in brandy cocktails. That trend is still percolating, with bartenders from New York to the West Coast and in between jumping on the bandwagon. A Flamenco Master Class at Peña La Buleria
Brandy Master Class Tasting
Last year’s competition yielded dynamic entries incorporating both sherry and brandy, but the surprise ingredient in finalist and winner Anthony Parks’ “The Stowaway” was fresh carrot juice. Who knew? It was anybody’s guess to predict what the next wave of entrants would experiment with this year, and truth be told, the excitement was compounded by Lustau’s decision to launch its new vermouth during the competition, a craft cocktail mainstay and a smart decision on its part. Four finalists went all out with their compositions, deftly following the rules by creating superbly balanced drinks using two products from the House of Lustau, one of them brandy.
Lustau’s Mario Muñoz González and Master Distiller Fernando Pérez
Hailing primarily from the West and Midwest, the amusing names of the entries alone were cause enough to make the judges more than a bit curious. Most opted to reference either Spanish culture or history in their drink’s name, but I have to admit that Chicago’s Vinny Starble got a jump on his cohorts with his “Front Flip Back Flip.” Was it a drink turned inside out? The talented foursome chose a varied cross-section of modifiers to complement their recipes, from spiced and fermented honey to sour apple liqueur, and all except one were strained and served up.
is here! CONTACT YOUR RUMCHATA DISTRIBUTOR TO ORDER THESE DOUBLE SIDED SHOT GLASSES TODAY! TRY A PIE HARD: ONE HALF RUMCHATA, ONE HALF APPLE WHISKEY.
KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChataÂ®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.
1 The Solera Standout After Party 2 Chilled’s Thom Meintel (l.) and Jeff Greif (r.) host the 4 finalists with Grupo Caballero’s Juan de Dios ParejaObregón and Myrna Santos Mayor 3 Grupo Caballero’s Juan de Dios ParejaObregón and his wife Macarena dance a sexy Flamenco
4 (l. to r.) Jose Antonio Martinez Caballero, Chilled’s Thom Meintel, Grupo Caballero CEO Luis Luengo Morales and his wife Esther Bernabé 5 (l. to r.) Lustau’s Carlos Ruiz, Mario Muñoz González, Claudia Barrio Buenaventura, Myrna Santos Mayor, Teresa Gutiérez Ilarduya and CEO Luis Luengo Morales flanking winner Alex Jump
As with last year’s competition, I am again proud to report that all of the bartenders hit it out of the park as far as the primary judging constituents—balance of flavor, aroma, and character. I mean, all the drinks were all Hall of Fame-worthy, as far as taste goes! At the end of the day, however, I’m afraid no one dared to follow Mr. Parks’ lead with an outside-of-the-box ingredient like carrot juice. I still recall the puzzled look on the judges’ faces last year when they tasted it. But Alex Jump’s grand prize-winning “La Sobremesa” hit somewhat close to that mark with a beguiling combination of milk syrup and a Marcona almond and goat cheese tincture. She and only she knew that those
almonds are imported from Spain and are slightly sweeter than the California variety. An inclusion of just six dashes of her exotic infusion tipped the scales in her favor and clinched the crown for this young and adventurous mixologist from Denver. The drink, with its pale-pink hue and Manzanilla olive garnish, was vaguely reminiscent of a reborn Pink Lady, albeit one for the 21st century. Mirroring last year’s festivities, Alex was both knighted and crowned this year’s queen on the steps of the Castillo de San Marcos in El Puerto de Santa Maria, Spain, for all to admire and serve, her cocktail “standing out” in the best sense of the term.
LONGER FERMENTATION for HONEYED RICHNESS
PLEASE DRINK RESPONSIBLY. ©2017. ABERFELDY, ITS TRADE DRESS, DEWAR’S AND THE SQUIRREL LOGO ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. SINGLE MALT SCOTCH WHISKY –40% ALC. BY VOL.
DISTILLING A SENSE OF PL ACE By Colleen Thompson
ON A FLIGHT HOME FROM TORONTO IN 2008, PIERRE GUEVREMONT READ AN ARTICLE IN A MAGAZINE ABOUT ARTISAN DISTILLERIES, AND THE TIMING COULDN’T HAVE BEEN BETTER. HE AND PARTNER LYNNE MACKAY WERE LOOKING FOR THEIR NEXT ADVENTURE, AND SEVERAL ELEMENTS OF THE DISTILLING BUSINESS APPEALED TO THEM—THE AUTONOMY OF BEING ENTREPRENEURS, THE ABUNDANCE OF FINE PRODUCE IN NOVA SCOTIA, AND THE CHANCE TO LIVE CLOSE TO THE OCEAN.
fter searching for a place to live, they chose the small, historically significant fishing village of Lunenburg, Nova Scotia, to call home.
“Neither of us knew Lunenburg well, but the very fact that a town with less than 2,500 residents had more than five excellent, award-winning restaurants was significant,” said Lynne. The name “Ironworks” is taken from the building they inhabit, which was once owned by a marine blacksmith, the history proudly displayed in black-and-white photographs hanging on the restored brick walls. Pierre and Lynne knew they could use this historical depth to enhance their own story. That was back in 2008. What they didn’t realize at the time was that they would be the first of what is now a booming craft distillery industry in Nova Scotia. At last count, the small province has the highest number of distilleries per capita in Canada. By chance, the Nova Scotia Liquor Corporation, the provincial entity that governs licensing, was at the time one of the most forward-thinking liquor agencies in Canada. “Fortunately, they saw the benefits: a small business, set in a small town, attracting visitors, providing employment, and enhancing the new trend of culinary tourism that was sweeping the province,” explains Lynne. To further help the industry, the government markup on Nova Scotia-produced alcohol was reduced to between 60% and 80% per bottle, down from 160%. “The boom in small distilleries in Nova Scotia was not unexpected. When Pierre and I started, we lobbied to have the markup structure adjusted for distilled products to make it possible for craft distillers, with their higher costs per bottle, to market their products
through the provincial outlets. This paved the way for more distillers to join in,” Lynne explained. But it was more than a beautiful place and simple liquor laws that shaped the distillery. It was important from the beginning that Ironworks spirits reflected a true sense of terroir and that fresh, local produce was given pride and place. The distillery has incorporated everything from blueberries and Haskaps to rhubarb and plums into its gin, rum, vodka, and brandy. “It’s hard to imagine an area that offers such diversity of product in combination with the enthusiastic support of the growers,” said Lynne. For more than seven years, Pierre and Lynne have placed their bottles on the Bartlett pear trees in an organic orchard belonging to one of their farming partners. Every fall, they get 150 fully grown pears trapped inside these bottles that they fill with pear eau de vie. While styled along the lines of the classic Poire Williams brandy, it is unique in Canada and was designated World’s Best Brandy at the 2014 U.K. World Brandy Awards. “Just this year, we distilled and started to age an apple brandy that was made from apples grown in a heritage orchard. The fruit comes from trees that date back centuries to the Acadians,” said Lynne. “It will be some years before it is released, but what a story it will come with.” This fall, Ironworks is breaking ground on an extension to the distillery, styled like the old boatbuilding sheds of Lunenburg; making room for a barrel-aging space, new distilling room, waterrecycling facility and tasting room with décor that will celebrate the history of Lunenburg. Next year, it will also be releasing Rum Boat Rum, a world first, aged in a unique, floating rum warehouse on the North Atlantic in the Lunenburg Harbor.
A S l i c e O f J es s By Mathew Powers | Headshot by Julia Fain | Photos by Jessica Bentley
“I’m a self-taught chef who’s cooking and eating her way through the Queen City of Charlotte, North Carolina.” That gastronomical mindset serves as the inspiration for sliceofjess.com (Slice of Jess), created by Jess Bentley, the former accounting manager for PIER 39 in San Francisco, California’s secondlargest tourist attraction. “My main goal is to help people feel comfortable in their own kitchen,” says Jess. “If it’s whipping up dinner or crafting a cocktail, I hope that my website inspires readers to cook with local, fresh produce and eat a more colorful plate.” Jess also guides people with product and restaurant reviews, as well as educates followers on matters such as the differences between cherries and varieties of tomatoes. “Most of my recipes are a hodgepodge of ingredients that I find in my pantry, along with fresh produce from that week’s visit to the farmers market,” Jess notes. “Cooking for your family shouldn’t be complicated.”
But what’s a good dinner without a fun drink? “During my downtime, I will often dabble around with different cocktail recipes to accompany our dinner, and I usually gravitate toward drinks that are five ingredients or less,” Jess says. Of course, you would expect a passionate foodie to embrace local flavors, which she surely does: “I’m a big fan of bourbon and barbecue, as the smoky flavor of the meat complements the woody flavors of the spirit perfectly. One of my favorite twists on this flavor combination would be braised pork belly paired with a Spiced Old Fashioned. The sweet caramelization from the pork marries nicely with the essence of the cloves and cinnamon you’ll taste in the cocktail.“ Slice of Jess is not about dazzling you; it's about encouraging you. With step-by-step instructions, Jess helps followers cook kimchi cheeseburger tacos, prepare delicious raw food dishes and develop kidfriendly meals to ensure there's a little something for everybody.
Something for Every Palate and Occasion By Michael Tulipan | Photos courtesy of InterBev
International Beverage Holdings (InterBev) specializes in developing distinctive, premium local brands poised for global growth, with a portfolio that spans the globe from Scotland to Thailand to Russia to China. Established in 2006, InterBev’s business has grown to encompass beer and spirits with something for every palate and occasion. The core of the company’s collection is Scotch, both single malts and blends. Steph Ridgway, the company’s manager of brand education for North America, says, “The InterBev portfolio continues to benefit from America’s love affair with Scotch whisky.” Ridgway points out that the U.S. market drives much of the worldwide sales of single malts, which has an annual export value of about $1.25 billion. 2016 was a record year with the sales of bottles in the U.S. market alone increasing 14.2% from the previous year. In the Scotch category, the group distributes four producers of premium single malts—Old Pulteney, anCnoc, Speyburn, and Balbair—along with several blended whiskies. Old Pulteney
epitomizes the quality of the portfolio. This single malt has won numerous awards, including “World Whisky of the Year” in the 2012 version of Jim Murray’s Whisky Bible. Ridgway says of the brand, “This whisky is like the trifecta of single malt: it tastes amazing, it’s got provenance, and it’s one of the most highly awarded single malts out there. It’s got a real cult following.” Limited editions round out the Scotch portfolio. A unique expression of Speyburn that Ridgway points to is the Speyburn Arranta Casks, bottlings sold exclusively in the United States. Every year, Speyburn Distillery manager Bobby Anderson handselects just 40 of the 100% firstfill, former bourbon barrel casks to produce 2,000 bottles for the line. Ridgway says of the result, “This stuff is nothing short of amazing!” Ridgway says bartenders can look to InterBev’s portfolio for its versatility with both valueoriented and high-end exclusives. On the higher end, bartenders can look forward to upcoming releases from the company, including Speyburn 15-Year-Old and single cask expressions from Speyburn and Old Pulteney.
MIX IT UP
New In Vino WHY SHOULD CRAFT BEER DRINKERS HAVE ALL THE FUN? According to a report from the 11th Annual Wine Market Council Research Conference, millennials account for 36% of all wine drinkers. Thus, winemakers are exploring innovative ways to appeal to a new generation of wine lovers.
Photo: Bottleneck Management
Bottleneck Management Restaurant Group offers draft wine to its customers and was one of the first companies to do so. Owner Chris Bisaillon notes, “When you get wine, quite often, you have no idea when that bottle of wine was opened. How fresh is it? But draft wine is always fresh because it never hits oxygen. It can stay fresh for six months.” And it’s better for Mother Earth because there’s less waste and it’s easier to transport. Photo: Backpack Wine Co.
Wine lovers may enjoy throwing a can of wine in their backpack or cooler on the way to an outdoor concert, a tailgating party, or, well, anywhere! Backpack Wine Company’s trademark slogan is, “Skip the cork and grab a pack.” These single-serving cans of rosé and white wine hail from the Wahluke Slope in the Columbia Valley. Who says you can’t have wine on the go?
Barrel-aged spirits are quite trendy these days. So why not put wine in, say, bourbon barrels? In an era of high-end mixology, crafted spirits, and a love for innovation, this new spin on wine is increasingly popular. Try Robert Mondavi BourbonBarrel Aged Cabernet Sauvignon or 1000 Stories Bourbon Barrel Aged Zinfandel.
Photo: Constellation Brands
In A Can
Discover MAMONT, the most elegant Vodka from Siberia, infused with the spirit of adventure.
Mamont Vodka 40% Alc./Vol. (80 proof) Product of Russia | Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ
MIX IT UP
USA NETWORK’S THE SINNER FOLLOWS A YOUNG MOTHER WITH A DARKLY COMPELLING PAST. UNPREDICTABLE TWISTS AND MYSTERIOUS TURNS KEEP US ON THE EDGE OF OUR BAR SEATS IN THIS POWERFUL DRAMA. HERE’S WHAT THE CAST MEMBERS WOULD ORDER AT CARL’S TAPROOM, THE SHOW’S LOCAL BAR.
BILL PULLMAN Bill Pullman plays detective Harry Ambrose, who’s obsessed with uncovering Cora’s secret and violent past. Down-to-earth Pullman would probably just order a beer at Carl’s.
CHRISTOPHER ABBOTT Christopher Abbott plays good guy Mason Tannetti, Cora’s husband, who is forced to face his wife’s sordid past. Abbott revealed once in an interview that he likes to sit at bars alone in New York. “It’s nice to go have a drink by yourself sometimes and people-watch.”
JACOB PITTS Plays J.D., bad boy and Cora’s manipulative criminal boyfriend from her past. When he is told he drinks like an “old lady” during a bar scene, J.D. defends his love of the Sea Breeze cocktail by claiming it’s “misunderstood.” Don’t worry, Jacob, Scotty doesn’t know!
JESSICA BIEL Jessica Biel plays Cora Tannetti, who commits startling acts of violence. This hottie doesn’t seem so hotheaded off set. Her spirit of choice? Her go-to is hubby Justin Timberlake’s Sauza 901 Tequila, but she also likes to sip white wine.
ABBY MILLER Abby Miller portrays Caitlin Sullivan, a young, ambitious cop whose personal relationship to Mason Tannetti complicates the investigation. She’d order an Irish whiskey in the local pub for sure.
MIX IT UP
WINES TO POUR THIS HOLIDAY SEASON with ASHLEY RAGOVIN By Mathew Powers | Photos by Skandia Shafer “I’ve found that the best way to bring the pleasure of wine to people was through a good story,” remarked Ashley Ragovin, author and founder of “Pour This” and “The Sip,” at pour-this.com, an online wine shop and blog. The Sip offers tales that encapsulate the pleasure connected to wine. Autumn, for instance, provides an attractive setting: “As the weather turns, drinking wine becomes more ceremonial somehow. It’s less about drinking for necessity (because it’s so hot out!) and there’s more time spent around the table, more cooking, and so, more wine!” Few days demonstrate that fall experience more than Thanksgiving. For wine-filled turkey day dinners, Ashley enjoys Alsace whites and Beaujolais, as well as “reds from Gaillac, Languedoc, northern Italy, and Savoie. They are very fall-like and forest-y somehow, and also food friendly and versatile; bubbles always go over well, too.”
When buying wine for the holiday, Ashley recommends forgoing the grocery store, and instead to find a passionate wine merchant. Also, don’t worry too much about food pairings. “If you’ve recently tasted something you just love, bring that,” she recommended. “It doesn’t matter if people have never heard of it, that’s the fun of it all.” At Pour This, you can purchase wine that arrives with a personalized, handwritten note and “badass tunes to dance, drink, cook, or make out to!” The wines come from small, sustainable producers who “make their decisions guided by virtues I find inspiring—the health of the environment, integrity, a reflection of their place, nature,” said Ashley. If you’re new to wine, don’t fret: have fun and follow your curiosities. “Don’t go crazy trying to absorb the academia of it all, but paying attention is important,” Ashley advised. “Remember where the wine is from and who made it. That’s even more important than remembering the grape.” Wine, people, and experiences: That’s the essence of Pour This.
M EX I CO AU T É N T I CO
ENJOY RESPONSIBLY. ©2017 Palm Bay International, Boca Raton, FL
2 Parts Bribón 1 Part Dedication To Craft 1 Dash Of Bad Ass
Since 1840, the Orendain family has been producing the ﬁnest blue agave tequila. Today the legacy continues with the introduction of Tequila Bribón.
Penicillin Cocktail INGREDIENTS
2 oz. blended scotch whisky ¾ oz. fresh lemon juice ¾ oz. honey syrup ¼ oz. smoky Islay single-malt scotch whisky 2-3 slices of fresh ginger Candied ginger (for garnish) PREPARATION
Muddle fresh ginger in shaker and add remaining ingredients, except Islay whisky. Fill the shaker with ice and shake to chill; double-strain into an ice-filled rocks glass. Float whisky on top and garnish with candied ginger.
DRINK IN HISTORY
PENICILLIN Cocktail The feel good in a glass By Lanee Lee
THE PENICILLIN COCKTAIL IS SO WELL-KNOWN ON THE GLOBAL DRINK SCENE THAT MOST ASSUME IT’S A CLASSIC. IT DOES FOLLOW THE TRADITIONAL PRE-PROHIBITION RECIPE FORMAT (LESS THAN FOUR INGREDIENTS). THE ONLY CLUE THAT IT’S A RECENT CREATION IS THE USE OF AN EXOTIC SWEETENER.
ade of two kinds of scotch (a peaty and blended one), lemon juice, and honey-ginger syrup and served in a rocks glass, Penicillin is a smoky riff on a Whiskey Sour. Although medicinal penicillin was first discovered in 1928, the world would have to wait nearly a century later for its namesake libation.
THE DISCOVERY In 2005 at New York City’s Milk & Honey cocktail lounge, while experimenting with The Peat Monster (a scotch by Compass Box), Australian bartender Sam Ross made an interesting discovery. He mixed in some ginger juice and floated the Islay Malt atop a Gold Rush cocktail, another whiskey-based modern classic invented at Milk & Honey. Eventually, he named it Penicillin and put it on the menu.
WHAT’S IN A NAME?
America’s most influential bars in the craft cocktail movement and speakeasy revival. But it wasn’t until a few years later that it found its permanent place among go-to drinks of all time. In 2007, Ross headed to Los Angeles to help open a few bars. The easy sipper’s popularity spread even faster, with bars on both coasts adding it to their cocktail menus. “Friends send me pictures of Penicillin on the menu from all over,” Ross said in a 2013 Time interview. And there have been many Penicillin riffs since; in fact, it’s been heralded as the “most riffed-on modern classic.” The Medicina Latina, created by Marcos Tellos in Los Angeles, substitutes lemon with lime and the scotches with mezcal and tequila. London’s The Shrub & Shutter added molecular elements with charred honey, oak smoke, and egg white. Over the summer, Atlanta’s AMER served Penicillin Pops, swapping ginger syrup with ginger beer, and Brooklyn’s Diamond Reef offered frozen “Penichillins” from a slushie machine. Slushy Penicillins were the favorite drink over the summer at Bible Club Pdx in Portland, too.
Because the drink uses not one, but two types of scotch, was the name a nod to the Scottish scientist Alexander Fleming, who discovered the world’s first antibiotic? That may have been a factor, but according It’s a comforting thought that the drink that cures to Ross, the name is a tongue-and-cheek reference to what ails is readily available across the globe in so its cure-all properties. many variations.
RISE OF FAME
Ready to try it out? Check out the original Penicillin Once it landed on the bar’s menu, it became an instant recipe. hit with clients and bartenders alike. Word quickly spread as Milk & Honey (now shuttered) was one of CHILLEDMAGAZINE.COM
FOOD KNOW HOW
Rose Hips By Colleen Thompson
arly fall is peak season for foragers as nature puts out its biggest bounty. With the end of the summer growing season, after everything has been blasted with sunshine, there are lots of exciting options for wild edibles. The flowers are setting seeds, jewel-toned fruits are ripening, and the leaves are just beginning to turn. There’s no better time to be outside, and no better excuse to go scouring for a fall feast. In early fall, you’ll see them almost everywhere you go, any place where wild roses grow: magenta-hued
baubles called rose hips, hanging from prickly branches. Once rose trees drop their petals, seeds develop, and rose hips become one of the coolest features of the fall garden.
“This is a personal favorite of mine,” confesses Lot 6 barman Shane Beehan. “I use rose hips all the time. It has a beautiful flavor profile for cocktails and works extremely well with gin. Rose hips have tart, citrus, tropical notes, and the muddling of the lemon brings out the oils and gives this cocktail a nice mouthfeel.”
GIN-ROSE HIP SMASH Courtesy of Barman Shane Beehan INGREDIENTS
1 ½ oz. gin ½ oz. Lillet 1 oz. rose hip syrup* 4 small pieces of a lemon Dash of orange bitters Fresh lemon zest (for garnish) PREPARATION
In a shaker, muddle lemon and rose hip syrup. Add all other ingredients and shake. Strain over ice, preferably a large cube, and garnish with fresh lemon zest. *Rose hip syrup: Take 4 cups of rose hips and boil in water for 10-15 minutes. Blend them in a food processor and then strain. In a small saucepan over medium heat, combine the pulp with 2 cups of water and 1 ½ cups of sugar. Simmer for 5 minutes and let cool. Pour into a sterilized glass jar.
THAT’S THE SPIRIT “Less than 2%
of vodkas on the
are made from
potato. It takes nine pounds of
potatoes to make
one bottle of
Zodiac Vodka. It’s
expensive, but we
feel it is worth it.”
By Mathew Powers
odiac Vodka derives its name from the countless stars that brighten the sky outside its Rigby, Idaho, distillery, but the vodka’s flavor comes from the abundance of russet potatoes found in the soil. “Less than 2% of vodkas on the market today are made from potato. It takes nine pounds of potatoes to make one bottle of Zodiac Vodka. It’s expensive, but we feel it is worth it,” says Donovan Graves, Zodiac Vodka’s vice president of sales. Exemplifying the term “craft,” Zodiac practices single source distillation, which means it controls every aspect of the process. Zodiac is committed to producing small-batch, all-natural, non-GMO vodka without adding artificial flavors or sugar. The mashing, fermentation, and distillation all take place onsite. Moreover, in addition to the use of local russets, Zodiac also relies on water from the Snake River aquifer that runs beneath the distillery. The result is a farm-to-bottle vodka so pure that it only needs to be filtered once. Zodiac also champions sustainability and eco-friendly business practices. The company is a Visionary Member of the Rocky Mountain Power Blue Sky Program, meaning that wind power is its only energy resource, and also recycles the fermentation and distillation byproducts. Founded by Tom Benson in 1999, the vodka largely remained in Michigan and Texas until the 2014 formation of Zodiac Spirits, LLC, which resulted in a brand relaunch comprised of new packaging designs and marketing strategies. By 2015, Zodiac’s path to greater distribution began.
One would presume vodka fans would be open to trying it. After all, Americans do have a love affair with the russet potato. Grilled, fried, baked—you name it, we eat it. So it stands to reason that we’d also enjoy it fermented, and that’s what Zodiac is demonstrating, one small, crafted batch at a time.
Zodiac Refresher INGREDIENTS
1 oz. Zodiac Vodka ½ oz. simple syrup 4 cucumber slices 4 celery slices 6 mint leaves PREPARATION
Muddle ingredients in tall glass. Top with 2 oz. club soda. Garnish with lime wheel, cucumber, and mint sprig.
r i t S e Th of the
By Mike Gerra
n a e c O
It was one of those light bulb moments. Trey Zoeller, the cofounder of Kentucky bourbon makers Jefferson’s, was celebrating his 40th birthday. He was having a drink on his friend’s yacht in Costa Rica. Zoeller recalls, “As we sat on the bow of his ship, we drank bourbon and I watched the bourbon slosh around in the bottle. I thought this would happen in a barrel and change the maturation process. The more we drank, the more we knew we had to make it happen, so we put five barrels on his ship and were off to the races!” And just like that, the first expression of Jefferson’s Ocean
was born. The bourbon’s flavor profile was affected not just by the constant motion, but by the salty sea air being absorbed into the barrels. Extreme temperature fluctuations also made an impact. Spells of passing through hot climates meant more caramelization in the barrels.
also worked with chef Edward Lee to create a bourbon perfect for pairing with spicy food.
“People say it tastes like salted caramel popcorn bourbon,” Zoeller says.
Jefferson’s Ocean is by far the most radical experiment, though. After the first launch (so to speak) worked, Jefferson’s has continued to send barrels of eight-yearold bourbon on around-theworld trips. It stops at 30 ports on 5 continents and crosses the equator 4 times.
Jefferson’s is known for its experimentation. Zoeller has aged bourbon in Cabernet Sauvignon wine barrels, bought from different vineyards so as to compare the results and used sauternes wine casks from Bordeaux. He’s
The boat used is that very same boat on which Zoeller’s light bulb moment happened. Zoeller’s friend is Chris Fischer, whose MV OCEARCH crosses the oceans studying keystone marine species such as great white sharks and tiger sharks. Now that’s definitely a great story for bartenders to share with their customers.
DRINK TO THAT
Sowing the Seeds
Jackson Family Wines, one of the largest familyowned and-operated wine companies, is also one of the most forward-thinking, eco-friendly, and mission-based companies in their industry. Photo by Joseph Paradiso
Julia Jackson is the heiress to Jackson Family Wines, and she happens to be particularly passionate about the environment and her family’s commitment to being good stewards of the land. Julia walks us through the importance of being charitable and shares some special tips on selecting wine as a gift. Talk to us about the Jackson family’s passion about sustainability. At Jackson Family Wines, we are the pioneers of sustainability. Our multigenerational approach is at the heart of making world-class wines and the respect we have for the land and future generations who will inherit it. Whether it’s taking care of our employees, our commitment to water conservation and renewable energy, protecting open spaces and biodiversity, or farming responsibly, we’re constantly innovating. I have so much respect for my sister, Katie Jackson, who is the vice president for sustainability for the entire company.
many eco charities, including pollinator preservation, ocean conservation, and supporting innovative projects to mitigate environmental degradation. I especially like to support women working in this space. What are your best tricks for the novice wine drinker who’d like to choose a “good-valued” wine? My advice to friends who aren’t in the wine industry is always to explore different wines and learn more about varietal distinction. Once you know your flavor preferences, then you can take a deeper dive into any region and find many great value wines. What about gifting wine (for the hostess, friend, colleague, etc.) for the holidays? Wine is such a thoughtful gift to express gratitude during the holidays. If you’re going to someone’s house for dinner, consider what your host or friend likes to drink, and don’t worry about pairing the wine with the dinner menu. If you aren’t sure what wine your host, friend, or colleague enjoys, then share one of your favorite wines. It’s always fun to gift what you love and enjoy. I love to include a little handwritten note with wine I gift to make it more personal. Sometimes I might even include a story about the wine or make a food pairing suggestion.
Julia spearheads the Seeds of Empowerment program with her sister, Katie Jackson, which celebrates exceptional women by giving grants to their nonprofit organizations. These warrior women have overcome adversity and are inspiring others to do the same. Julia even completed a series of original watercolor paintings of women who embody the “warrior woman” in her many forms throughout history, which are now featured on limited editions of Jackson Family Cambria wine bottles. Tell us about the company’s philanthropic endeavors. We support many local charities, and recently, my mother was the chair of the Sonoma County Auction and helped raise $5.2 million for 70 local charities, including children’s literacy. I’m personally involved in
JOI N TH E WH ISKEY R EVOLUTION
A S K Y O U R D I S T R I B U T O R F O R D E TA I L S Drink Responsibly
Â©2017 Ole Smoky Distillery, LLC, Gatlinburg, TN All Rights Reserved. OLE SMOKY and OLE SMOKY TENNESSEE WHISKEY are registered trademarks of Ole Smoky Distillery, LLC.
IN THE KNOW
SPIRIT OF THE
Bribón By Mathew Powers The legend of The Bribón involves a man, full of life, who traveled across Mexico, spreading joy and sharing his tequila with others. Tequila Bribón honors that legendary man. “Today, Tequila Bribón pays homage to the spirit of the Bribon: a person who sets his or her own rules, someone who never accepts negativity, and always embraces life,” says Dave Singh, senior brand manager of spirits. “This 100% blue agave tequila captures this same essence. You cannot drink Tequila Bribón without being drawn to its very nature.” Abelardo Orendain represents the third generation of family distillers, taking over for his father, Don Roberto Orendain, Jr., and grandfather, Don Roberto Orendain, Sr., who established the family’s first distillery in 1924. Abelardo relies on the tradition and knowledge passed down to him, such as continuing to utilize fully matured, 7- to 10-year-old, 100% blue agaves harvested by hand, as well as a proprietary strain of yeast developed by the family. He combines that tradition with modern techniques such as double-distilling the tequila by combining pot-still distillation with column distillation. Meticulously crafting its tequila resonates well with the modern drinker, notably tequila connoisseurs. Singh noted, “High-quality spirits, especially tequila, have definitely found their stride. Bartenders and consumers alike are seeking out brands that are real, authentic, and of course, high-quality. This evolution of the consumer and the trade has motivated tequila producers to make higher-quality spirits that consumers no longer need to shoot.” He added, “It’s a great time for tequila fans.” I think The Bribón would agree.
TEQUILERAS BREAK COCKTAIL Created by Herbs and Rye, Las Vegas, for the Chilled 100 Ambassador Roundtable
Made with Bribón Blanco, Vino Aperitivo, Pamplemousse Gomme, watermelon juice, lime, and pink salt.
“Evolution of the consumer and the trade has motivated tequila producers to make higher-quality spirits that consumers no longer need to shoot.”
The original Frosé mix. It’s simple to make our ever popular Frosé (aka frozen rosé), using Kelvin organic Frosé Mix.
In fact, Kelvin makes it easy to craft a wide range of premium organic frozen cocktails (in a blender or frozen drink machine), with our lineup of organic frozen cocktail mixes.
For a free sample or to learn more: email@example.com
BUZZ BLOSSOM MADNESS TH E TRENDY EDIBLE FLOW ER BU D CH ANGING TH E DRINKING E X PERIENCE By Leslie Chatman Crafting a great cocktail is easy, but creating an unforgettable drinking experience is the goal of every mixologist. Cosmopolitan of Las Vegas mixologist Mariena Mercer has found the secret sauce to awakening the taste buds of those visiting The Chandelier Bar. The bar’s cult favorite cocktail, The Verbena, features an edible flower bud. These buds are known as Buzz Blossoms, and when eaten, they induce a watering, tingling, and numbing effect in the mouth, while creating a lasting memory with their super-tart, grassy flavor. After being consumed, sipping the accompanying cocktail brings a rush of cool flavor and heightens sensations to the tongue. “Multisensory cocktails create not only a great experience, but a story and a memory that can resonate for much longer than sipping a vodka soda,” says Mercer. “The accompanying cocktail is designed around the sensations that are happening on your palate, really accentuating the roller coaster on your tongue. The Verbena isn’t even on the menu anymore, but word of mouth is putting us on pace to sell over 200,000 of them this year.” Edible flowers are not new to behind the bar, but no other edible flower has changed how a drink is enjoyed with such intensity. Natural Nomad Farms, a Buzz Blossom supplier, is currently shipping to 30 to 40 bars across the country, and according to manager Jason Hyde, the demand for the flower buds is increasing, with the most active states being Colorado, Texas, Florida, and California.
THE VERBENA INGREDIENTS
1½ oz. Herradura Blanco tequila 3 oz. yuzu-kalamansi sour mix* 1 oz. ginger syrup** 6 lemon verbena leaves Buzz Button (for garnish) PREPARATION
Sour mix: combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until sugar dissolves. Remove from heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed kalamansi juice.
**Ginger syrup: combine 1 cup water, 1 cup sugar, and ¼ pound ginger, peeled and thinly sliced, in a saucepan. Heat slowly, stirring until sugar dissolves. Simmer for 30 minutes. Remove from heat and let cool. Strain. Combine the lemon verbena leaves and ginger syrup in a cocktail shaker. Muddle them together. Add in the remaining ingredients plus ice. Shake. Strain into a double rocks glass filled with fresh ice. Garnish with a button.
NO SPIRIT CATEGORY HAS BEEN HOTTER IN THE PAST DECADE THAN IRISH WHISKEY. AFTER A NEARTOTAL COLLAPSE IN THE FACE OF COMPETITION AND HISTORICAL MISFORTUNE, IRISH WHISKEY HAS ROARED BACK TO LIFE WITH EXPLOSIVE GROWTH. By Michael Tulipan
FROM THE INVENTED NOT MIND CLAIMING
PEOPLE THAT GIN BUT DO THE ENGLISH IT
claiming our inventions. We are a tolerant people. So when the English copied our Genever and called it Gin, we shrugged our shoulders and came up with another invention: Rutte’s Gin with Celery. Celery and Gin? Yes, Celery and Gin. An unexpected, we say gingenious, combination that turns out to be just right.
Rutte Distillateurs ® 43% Alc./Vol. (86 Proof). © 2017 Imported by Royal Dutch Distillers, Miami, FL. Please Drink Responsibly.
“WHAT WE’RE FINDING IS THE YOUNGER GENERATION IS DISCOVERING THE PREMIUM SPIRITS CATEGORY, AND IT’S A BIG DRIVER OF THE GROWTH.” Irish whiskey is renowned for its approachability, smoothness from being triple-distilled, and being a favorite of bartenders worldwide for its versatility. Alejandra Peña, senior vice president of marketing for Knappogue Castle Whiskey, says, “Its taste profile appeals to both novice drinkers and longtime whiskey fans, as well as different demographic groups, including younger consumers and women.” Today the industry is thriving, thanks to new investments and innovative, forward-thinking companies. Last year, Irish whiskey volumes were up 18.7 percent from 2015, according to the Distilled Spirits Council, and much of the growth is in high-end and superpremium whiskeys. Stephen Teeling, sales and marketing director at Teeling Whiskey Company, says, “What we’re finding is the younger generation is discovering the premium spirits category, and it’s a big driver of the growth.”
Jack Teeling founded the distillery in 2012, but its roots date back to the entrepreneurial John Teeling who, in 1987, opened Cooley Distillery, the first new distillery in Ireland since the industry collapsed. His son Stephen, who joined Jack’s company recently, says that his father “saw an opportunity to revive whiskey distilling in the family.” At the time, the market was dominated by a monopoly, and starting Cooley Distillery was an enormous risk. The company thrived, however, and was eventually sold to Beam. Jack then started Teeling, which reached U.S. shores in 2014. Teeling’s core product is a higher 92proof whiskey, intended to be more flavorful and allow bartenders to build a drink around it.
Uniquely different from other rums. Barceló Imperial is made from the fermented juice of fresh cut sugar cane and not from molasses. It is a delectable blend up to 10 years in bourbon oak barrels.
Ron Barceló Imperial is a registered trademark of Ron Barceló, SRL. Rum 40% Alc./Vol. (80 Proof). ©2017 Imported by Shaw-Ross International Importers, Miramar, Florida. Enjoy responsibly.
The second-largest Irish whiskey brand, Tullamore D.E.W., stands out as a resilient success story. Opened in 1829, the distillery introduced Ireland’s first blended whiskey. Paige Parness, senior brand manager, says that “Tullamore D.E.W. is a unique blend of all three types of Irish whiskey—pot still, malt, and grain whiskey— making it three times smoother with an added gentle complexity. We are the first and only international Irish whiskey to pioneer this blend.” Walsh Whiskey Distillery has developed ten expressions across two brands: The Irishman and Writers’ Tears. Bernard Walsh, distillery founder, says, “All are tripledistilled, small-batch expressions. They are premium and super-premium whiskeys made from recipes from the 1800s.” Walsh says bartenders should look for innovative cask finishes, including Oloroso sherry and Marsala wine finishes. The Dubliner pays homage to the historic whiskeys that have been produced in its namesake city for
centuries, with the added touch of aging in ex-bourbon barrels. Recently, the company broke ground on a new distillery that will revitalize a 300-year-old building. Master distiller Darryl McNally says of the project, “We are building a world-class distillery in the heart of Dublin with a visitor experience like no other.”
The All Natural Choice for Limoncello
All natural, with no preservatives, no flavorings, and no coloring agents. Made using 100% lemon peels of the special P.G.I. Sorrento Oval Lemon variety. AWARDED
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THE TASTING PANEL Villa Massa® Liqueur Limoncello. 30% Alc./Vol. ©2017 Imported by Deutsch Family Wine & Spirits, Stamford, CT 06901. Please Enjoy Responsibly.
One of the few brands to focus on single malts, Knappogue Castle was named Best Irish Whiskey of the Year at the Irish Whiskey Awards this year, the first time a single malt has won the top award. Knappogue’s growth often outpaces that of the category itself, and Peña believes a key factor is the company’s continuing embrace of age statements, which it prominently displays on the bottle. The Connacht Whiskey Company was founded on the deep connections between the United States and Ireland. The company is owned by three
microclimate—ideal for whiskey maturation. The company produces both a classic blend and single malts aged in bourbon casks, as well as limited edition 12-year-old whiskey finished in sherry, port, and rum barrels. Significant resources are now being poured into new distilleries like Slane, which recently entered the United States and already has distribution in 19 markets. The category may be growing crowded, but cofounder Alex Conyngham points to the bold, complex whiskey Slane produces in its signature triple casked method. “This pushes the quality and complexity of the liquid even
West Cork Distillers was founded by three lifelong friends who built most of the mashing, fermentation, and distilling equipment themselves onsite. They chose the location of the distillery for its access to pristine spring water and its
Tullamore D.E.W. launches its latest variant, Cider Cask, the first whiskey to be finished in hard apple cider casks. Bushmills Red Bush Irish Whiskey, matured exclusively in American bourbon barrels, appeals to both bourbon enthusiasts and those new to Irish whiskey. West Cork Distillers introduces the Glengarriff Collection of Irish whiskeys. Featuring Bog Oak Charred Cask and Peat Charred Cask, these new whiskeys are finished in barrels charred with fuel sources from the iconic Glengarriff forest in Southern Ireland using a proprietary device built by the distillery with the guidance of a local fifth-generation blacksmith.
“THIS PUSHES THE QUALITY AND COMPLEXITY OF THE LIQUID EVEN FURTHER, WHICH MAKES SLANE STAND UP BRILLIANTLY IN A COCKTAIL OR ON THE ROCKS.” Americans and one Irishman, who teamed up to bring pure pot still Irish whiskey back to the west of Ireland after more than 100 years. The company’s Brothership label embodies the cross-Atlantic bond, a blend of Irish and American whiskeys both aged 10 years.
IRISH WHISKEY MAKERS ARE EXPERIMENTING WITH NONSTANDARD EXPRESSIONS. CHECK OUT SOME OF THE LATEST SPIRITS COMING OUT OF THE IRISH WHISKEY CATEGORY.
further, which makes Slane stand up brilliantly in a cocktail or on the rocks.” As Irish whiskey enters the next stage in its evolution, bartenders will find more and more drinkers interested in the spirit and who are willing to try new variations. Teeling put it best by saying, “We are seeing a lot of entrees from distillers who are experimenting with different techniques … they are trying to give drinkers something new and more choice within the category. It’s really an exciting time for Irish whiskey fans.”
Jameson’s Caskmates Drinking Buddies program celebrates local craft breweries in neighborhoods across the United States. As part of the program, each craft brewery partners with Jameson to create a limited-edition beer that features hints of Jameson Irish Whiskey. Each brewery is provided with Jameson Original barrels to age their craft beer for a select period of time–creating a limited-edition beer specific to their brewery. “From the beginning, Jameson’s Drinking Buddies program has seen great success and popularity,” says Gary Feeney, Jameson Brand Ambassador. “The program started with five brewery partners in 2015 and has continued to grow to now 16 brewery partners. With the Jameson Love Thy Neighborhood Brewery Fest in support of the New York Restoration Project a first-of-itskind craft beer and whiskey festival was launched.
Switch to the Witch IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS, MIRAMAR, FLORIDA. WWW.SHAW-ROSS.COM. DRINK RESPONSIBLY
Craft Cocktails Spicing up
By Bob Curley
he new barrel-aged rum from Puerto Rican distiller Don Q aims to take the category “from an ordinary mixer to an exceptional spirit that is ideal for crafting unique cocktails as well as for drinking neat, on the rocks, or with a splash,” according to Roberto Serrallés, the family-owned company’s vice president and sixth-generation rum maker. Don Q’s Oak Barrel Spiced Rum is a premium blend of dry rums aged for three to six years in white American oak barrels— unusual, since most spiced rums are unaged. Natural spices are added (vanilla, cinnamon, nutmeg, and clove),
but there are no artificial colors or flavors. The rum lends itself to various craft cocktails, like a spiced rum Daiquiri or a black tea holiday punch. Union Square Cafe in New York City serves a Don Q Spiced Rum Punch mixed with lemon juice, black tea, orange and grapefruit juices, and Angostura bitters. Be on the lookout for more barrel-aged rums from Don Q this fall, the distiller will release a new Double Aged Vermouth Cask Finish Rum, a blend of five- to eightyear-old rums aged in American White Oak and finished in Vermouth casks, making it a natural for mixing rum Manhattans.
SPICED RUM PUNCH
Created by Cory Fitzsimmons, Head Bartender, Union Square Cafe INGREDIENTS
1 bottle (750ml) of Don Q Spiced Rum 1 cup lemon juice (freshly squeezed) 1 cup white sugar 8 lemons 6 oranges 2 grapefruits 3 cups black tea ¾ oz. Angostura bitters Freshly grated nutmeg (for garnish) Citrus wheel (for garnish) PREPARATION
The night before, peel the citrus (while taking care not to include the white pith). To a sealed container, add the citrus peels and sugar, shaking every few hours. Save the citrus for the next day. By morning, the sugar will have pulled the oils from the peels producing a syrup (Oleo Saccharum). Juice the lemons and mix one cup into the Oleo until all sugar is dissolved. Add the remaining ingredients, stir, strain off the citrus peels, and serve over ice with nutmeg and a slice of lemon.
SIERRA NORTE Single Barrel Mexican Whiskey The Sierra Norte Mountains of Oaxaca, Mexico, support some of the world's most treasured biodiversity. Descendants of the region's rst farmers grow native varieties of corn, just as their ancestors have done for over 7,000 years. Master Distiller Douglas French’s passions have resulted in a series of unique and outstanding corn whiskies. Each variety is distilled separately and matured in French Oak to showcase its individual characteristics and nuances.
ALL EXPRESSIONS MADE WITH NON-GMO CORN
Native Oaxacan Black Corn • Native Oaxacan White Corn • Native Oaxacan Yellow Corn
Please Drink Responsibly. VISIt sierranortewhiskey.com
DRY FLY DISTILLING
YOU’LL STAY WITH IT DRINKING OVERPRICED VODKA DURING A FLY-FISHING TRIP GOT KENT FLEISCHMANN AND DON POFFENROTH TALKING. By Mathew Powers “Although we knew the world didn’t need another vodka, what it needed was a very good vodka ... we realized most of what the consumer knew was just marketing BS,” said Fleischmann. “Seriously, we’ve heard stories of ‘29 times distilled’ and ‘filtered 10 or more times’ through everything from moon rocks to gym socks.”
the distillation process—cutting corners is never an option. “Like distilling, there are similarities in fly fishing for success— pure waters, timing, patience. Mother Earth’s wonders,” said Fleischmann. “There is a fine line between fly fishing and standing on the side of the river waving a stick.”
The two fishing buddies quit their corporate careers and formed Dry Fly Distilling in 2007. They produced vodka that’s “distilled three times by choice, and filtered so little that the true flavors of vanilla and butterscotch come through,” explained Fleischmann.
Patience leads to a tastier spirit, and that leads to better cocktails. “A good cocktail shouldn’t need 16 ingredients in it to be good,” noted Fleischmann. “My bartender spends more time with me discussing politics, or calling BS to my fishing stories, rather than constructing a 20-minute colossal cocktail with flames and glow-in-the-dark pineapple rings.”
Ten years later, the distillery has won 75 international awards, distributes to 27 countries, and has added gin and several types of whiskey to its portfolio. Dry Fly passionately its farm-to-bottle uses high-quality and refuses to hurry
adheres to philosophy, equipment, any part of
No meaningless, jargon-filled marketing ploys. No flavor additions. Just great-tasting spirits. Fleischman exclaimed, “When you try our brand, you’ll stay with it.”
SHAKING AND STIRRING
JACK DANIEL’S RYE
Like every other JD product, the new rye bottling is charcoal-mellowed and matured in new American oak barrels. When master distiller Jeff Arnett set out to make the rye, he wanted to create a spirit that was unique in the marketplace. The grain bill consists of 70% rye, 18% corn, and 12% malted barley. At 90 proof, this rye is rich and full-bodied with elements of caramel and baking spices leading into a peppery rye finish. With the spices balanced by mild sweetness, this rye is ideal for sipping or in cocktails.
1 ½ oz. Jack Daniel’s Tennessee Rye ½ oz. fresh lemon juice ½ oz. simple syrup 2 dashes Peychaud’s bitters Soda water PREPARATION
Shake (or build in glass and stir) all but soda water. Strain into highball glass with ice. Top with soda. Garnish with lemon wheel.
BLACK COW VODKA
From the invention of British dairy farmer Jason Barber, Black Cow Vodka is made entirely from the milk of grass-grazed cows and is exceptionally smooth with a unique, creamy character. Pro tip: For the perfect serve, pair Black Cow Vintage Cheddar Cheese (coming soon to the United States) with Black Cow over ice or in a Martini.
SKINNY COW INGREDIENTS
2 oz. Black Cow Vodka Juice of half a lime Soda water Cayenne pepper Fresh lime slices (for garnish) PREPARATION
Rim a highball with cayenne pepper. Fill with ice and add all ingredients except soda water, stir until sufficiently chilled, then top with soda water and garnish with fresh lime slices.
SPEYBURN SINGLE MALT SCOTCH WHISKY 15 YEAR OLD
Speyburn’s 15 Year Old is its newest iteration to an already distinctive portfolio. As with all its whiskies, this bottling uses fresh spring water from the Granty Burn stream. The aging process—maturation in American oak and Spanish oak casks—creates a rich liquid with the scent of dark chocolate, vanilla, orange, and spice. The flavor is alive with citrus notes; the finish is creamy, warm, and persistent.
NEAT OR ON THE ROCKS INGREDIENTS
2 oz. Speyburn Single Malt Scotch Whisky 15 Year Old Ice (optional) PREPARATION
Combine ingredients in a rocks glass.
TRAVERSE CITY WHISKEY
PATRÓN EXTRA AÑEJO
Made in Michigan, Traverse City Whiskeys are sourced from Midwest grains. The rye is 90 proof, made from “100% American rye and straight rye.” The recipe is three generations old (discovered in family archives) and based on techniques derived from the Traverse folks’ great-grandfather’s patents. Classic spice notes dominate with a buttery finish.
Aged for more than three years in American, French, and Hungarian new and used oak barrels, Patrón Extra Añejo is the first addition to the tequila producer’s core line of products in 25 years. The oak imparts aromas and flavors dry fruits, banana, honey, and vanilla, as well as agave and oak.
Created by Robert Freeman
2 oz. TCWC North Coast Rye ¾ oz. sweet vermouth ½ oz. Campari Orange wedge (for garnish) PREPARATION
Stir all ingredients with ice until well-chilled. Garnish with floating orange wedge.
HOLA GRAN ESTRELLA 2 oz. Patrón Extra Añejo ½ oz. fig syrup* ¼ oz. Patrón Café 1 bar spoon dark Jamaican rum 1 dash orange bitters 1 drop black walnut bitters Cinnamon stick (for garnish) Dehydrated apple (for garnish) PREPARATION
Stir all ingredients in a mixing glass. Pour into a rocks glass with an ice. Garnish with cinnamon stick and dehydrated apple. Light cinnamon stick on fire until it smokes. *Fig syrup: Combine 1 cup figs, 1 cup water, 1 cup sugar, and 2 cinnamon sticks.
This spicy, nutty handcrafted rye whiskey is subtly infused with wildflower honey from New York’s Catskill Mountains. The smooth, rich flavor with hints of toffee, burnt orange peel, and golden raisin is a unique experience for the palate. The whiskey can be enjoyed on the rocks or blended into a memorable cocktail.
2 oz. Catskill Provisions New York Honey Whiskey ½ oz. ginger-honey syrup* 1 oz. orange juice (freshly squeezed) Crystalized ginger slice (for garnish) PREPARATION
Combine ingredients in rocks glass, cover with ice. Garnish with crystalized ginger slice. *Ginger-honey syrup: combine 1 cup raw honey and 1 cup water; bring to a boil. Add 4 oz. fresh ginger (peeled and sliced). Remove from heat and steep for 30 minutes. Strain and cool.
TICKETS ON SALE NOW Five Days of Parties, Seminars and Tastings Celebrating Craft Cocktails
January 10-14, 2018 San Antonio, TX
Personality goes a long way. To be a sought-after bartender, it’s not only imperative that a memorable experience be created with outstanding cocktails, but also the drinks must be served with personality. We all know that one person who has a unique, striking, and large-than-life presence. Typically, the description matches one or more of your local bartenders, who are serving drinks daily to a loyal fan base. You know the ones, with their genuine passion and enthusiasm for being behind the bar which translates into mixing and serving sometimes complex drinks with total ease. In this issue of Chilled we celebrate the charm, appeal, and personality that resides within the industry. And the same holds true for the spirits our bar stars are pouring. After all, who doesn’t love a great story? And boy, are today’s spirits makers giving our bartenders something to talk about. This issue’s special gatefold documents the exploits of Tommy Dewar (who was Mr. Personality himself) in his Ramble Around the Globe, where he turned everyday drinkers into Scotch whisky drinkers. We profile numerous other brands that have amazing backstories as well. In turn we focus on Irish whiskey … one of today’s hottest liquids in mixology then turn to educating the trade and the world at large on the codes of rum: the undiscovered truth about the category that is a must read. Tips on wine drinking and gifting are sprinkled throughout along with some of the best ingredients to get those behind the bar conversations off to a great start. And as the warm, sunny days have quickly become a faint memory, our cover guy, Jake Owen revives them by telling us charming, intriguing and definitely repeatable stories about his Beach Whiskey that makes us yell: “Take us back to the beach!” CHILLEDMAGAZINE.COM
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ay at D a t he ke i L
By Mathew Powers Photos Courtesy Beach Whiskey
Beach Whiskey A GOOD DRINK DOES MORE THAN P L E A S E T H E PA L AT E … I T C A P T U R E S T H E I M AG I N AT I O N . For those drinking either Beach Whiskey Island Coconut or Beach Whiskey Bonfire Cinnamon, a bit of tropical bliss serves as the accompaniment to the whiskey’s pleasing flavor. One can almost feel the sand between the toes, hear the gentle swaying of palm trees, and feel the warmth of bright sunshine.
\ “I grew up on the beaches of Southern California ... many of the fun experiences in my life have occurred on the beach and drinking whiskey, but rarely did the two mix,” noted Beach Whiskey co-founder Andrew McGinnis. “It struck me that there should be a daydrinkable whiskey that could be enjoyed at the beach, by the pool, on your boat, etc. I looked for one, but it didn’t exist. That’s when the idea of Beach Whiskey was born.”
Unlike its Kentucky or Irish counterparts, Beach Whiskey doesn’t spend time aging in barrels, so it pours pure and clear and delivers a smooth mouthfeel, nothing harsh or overly boozy. Additionally, the coconut and cinnamon variants enjoy less sugar than many flavored whiskeys available today. Beach Whiskey is promoted as “whiskey reimagined,” but that concept goes beyond the distillation process. Forget mahogany chairs, cigars, and dark, elegant bars. Beach Whiskey is about surf boards, volleyball, and sunglasses. “From day one, we were determined to over-deliver and make an impact, not just on what is in the glass or bottle, but everything that comes with it. We’ve gone the extra mile when it comes to our packaging, point of sale, even the wearables that we share with our consumers,” explained Bill Henderson, Beach Whiskey CMO.
Two notable consumers thrilled with the product are celebrities Jake Owen and Gavin DeGraw. Henderson spoke about the relationships: “The majority of all socalled ‘celeb’ endorsements will fail. What makes our partners different is that they all–regardless of their celebrity–organically believe in this brand, are owners of the brand, and have skin in the game. They aren’t just a group of people who are being paid to send out a tweet or two each month. They love the beach lifestyle, they all love both of the brands, and they are getting in the trenches with us. Everyone has had an opinion about the bottles, the liquid, the plan, our goto market strategy … sometimes it would be easier if they didn’t, but at the end of the day, we’re stronger because they care so much.” The sea-glass inspired bottles remind one of a message-in-a-bottle that washed up onto an island. That message is simple: it’s okay to sip your whiskey during the day. And, with Beach Whiskey now enjoying a national distribution deal, anyone can enjoy “whiskey reimagined” straight up, on the rocks, or mixed in a cocktail. No matter where you’re from, the word “beach” brings you somewhere. It could be the ocean, a lake, sitting in the sun by a pool or après ski … Beach is a state of mind and it usually comes with a smile and friends. Now, it also comes with a great whiskey.
\\ \ \
\\ \ “It’s about a feeling, a relaxation, of letting your worries go away and enjoying the moment.”
Jake Owen chats with Chilled about his day-drinkable, always approachable, feel-good Beach Whiskey. Why Beach Whiskey? It just matches with everything I do … my show, the entertainment side of it, and the vibe of my lifestyle. I grew up in Florida on the beach, so it was a good addition to what I’ve already built as a brand. And it tastes great. It’s a solid brand on its own. It’s really got its own integrity. I think people are enjoying it because it’s not heavy, doesn’t have a high sugar content, and it’s just an enjoyable whiskey that’s perfect for when you’re sitting in the sun. Now, you usually wouldn’t reach for a dark spirit in the daytime, but Beach Whiskey changes that. It’s something that I am really proud to part of. What does the beach lifestyle mean to you and your music? It’s about a feeling, a relaxation, of letting your worries go away and enjoying the moment. I think that’s what our thing is with Beach Whiskey … it’s always approachable and that’s how we approach our music, too.
What was your involvement in the creation of Beach Whiskey? I’ve been there since the ground floor, not only the creation of the idea, but also the flavors and the bottle … we wanted something that looked like it just washed up on the beach, a nice, smooth sea glass bottle with a cork in it, like something that might have a message inside. I really love the idea and how it aligns with that beach feeling, atmosphere, and vibe of what I already do. Have you always been a whiskey fan? I always have, yeah. When I do drink, I like to dabble in different whiskies. So I really have enjoyed this whole process and have learned a lot. What is your favorite way to enjoy Beach Whiskey? I like it on the rocks, with a squeeze of lime, maybe add a little soda … especially the coconut, or just straight up, chilled. There are a lot of ways I enjoy drinking it, and there are a lot of different cocktails we’ve made with it. I have to say, though, I’m really a fan of just sipping Beach Whiskey on the rocks. CHILLEDMAGAZINE.COM
Craft Distillers Are Here To Stay
SUSTAINABLE SPIRITS By Leigh Kunkel Photos Courtesy of Doug French
THE LAND OF THE MEXICAN STATE OF OAXACA IS IMPOSING AT FIRST GLANCE: MOUNTAINOUS AND ARID, ITâ&#x20AC;&#x2122;S COVERED IN A PATCHWORK OF DRY, BROWN DESERT DOTTED WITH SHRUBS, CACTI, AND AGAVE PLANTS. IN THE FIELDS, MEN AND WOMEN HARVEST A CROP THAT WILL BE DISTILLED AND BOTTLED INTO A SUSTAINABLY PRODUCED, LOCALLY SOURCED MEXICAN CRAFT SPIRIT. BUT THEIR BASKETS DO NOT CONTAIN THE BLUES AND GREENS OF AGAVE LEAVES, BUT INSTEAD RED, YELLOW, AND BLACK COBS. THESE LOCAL HEIRLOOM CORN VARIETALS HAVE BEEN REVIVED TO MAKE SOMETHING NO ONE EXPECTS FROM OAXACA: WHISKEY.
Master distiller, Douglas French creates Sierra Norte Native Corn Whiskies, a trio of bottlings made from different corn varieties and barrel-aged for a short time
ouglas French, who originally moved to Mexico from San Francisco to make textiles, ended up in the mezcal business in 1995. But recently, the increased interest in agave spirits has led to a shortage; because the plants can take up to 15 years to grow (depending on the variety), mezcal producers have not been able to keep up with the demand. French went in search of a crop that could be more easily grown and harvested, while also being sustainable and GMO-free. He found it in Oaxaca’s rural markets, the birthplace of corn itself. There is evidence of the crop growing in the region dating as far back as 14,000 years ago, and from there it spread to the rest of the Americas and eventually the world. The first American whiskeys would have been made with
varieties similar to what French is currently trying to revive. Several types of heirloom corn have clung to life despite the push to grow cheaper GMO crops. “The indigenous people of Oaxaca, mostly Zapotec, have been forced to quit planting heirloom corn because it does not yield as many pounds per acre,” says French. “So the traditional farmers are being squeezed out of the market. My fair trade solution is to pay the farmers for the heirloom corn at a fair price that makes growing heirloom corn a viable business.” French’s crops are grown and harvested using the same methods that have existed in the area for hundred, sometimes thousands, of years. Many of his farmers still use oxen to plow the fields, and almost the entire rest of the process, from sowing the seeds to separating the
cobs by color, is done by hand. Even using these traditional methods, corn only takes four to five months to be ready for harvest, providing a much more stable income stream for the farmers. And in addition to fair wages, the heirloom crops also create another opportunity for jobs in the distillery. Statistics show that for every job created by the distillery, there are five indirect jobs created. With 15 people now working in the distillery, that means 75 additional indirect jobs for the people of Oaxaca. French sees this type of farming and distilling as the future of the industry—the social and economic benefits, as well as the product’s high quality, make it valuable for everyone from the farmer to the consumer. “So sit back and enjoy it,” he says. “We craft distillers aren’t going away.” CHILLEDMAGAZINE.COM
LONG-GRAIN RICE VODKA By Mathew Powers
THE PLEASANT, FLORAL AROMA THAT PRECEDES ONE’S FIRST SIP OF BEDLAM VODKA PROVIDES A CLUE ABOUT ITS UNIQUE RECIPE. BRANDON EVANS, CEO OF BEDLAM VODKA, SAID, “A FRIEND OF MINE FROM LAW SCHOOL, SCOTT RUSS, APPROACHED ME WITH A RECIPE FOR LIQUOR THAT HIS GRANDFATHER HAD PASSED DOWN TO HIM FROM THEIR FAMILY HISTORY IN IRELAND. I CAME TO FIND OUT IT WAS A LONG-GRAIN, WHITE RICE VODKA.”
Learning about the distinctive vodka motivated Brandon and Scott to gather their friends— Brad Events, Sam Searcy, and Ron Templeton—and form Graybeard Distillery. The crew recently introduced Bedlam vodka at the Wine & Spirits Wholesalers Convention, and the reaction to long-grain, white rice vodka ensued, receiving an overwhelmingly positive reaction. “We humbly took away first place in the Brand Battle, where we competed with over 100 other spirits and wines, as well as Hot New Now Award for Best New Brand, as voted on by the media and several tasting awards,” Brandon proudly stated. The Bedlam name draws inspiration from the region where the Scots displaced the Irish during the mid1800s. However, the name also applies to Graybeard’s vodka: “We felt that as this vodka would be an industry disruptor to the notion
that vodka had to be tasteless and odorless,” explained Brandon. “The definition of ‘Bedlam’ fit nicely.” Instead of the harsh, boozy burn that often accompanies vodkas, Bedlam is smooth. In fact, the striking black bottle with silver graphics includes a telling slogan on the bottom: “Vodka Need Not Burn.” Of the flavor, Brandon says, “We have had people describe the profile as slightly vanilla and silky. However, there are so many different complex notes that come from the rice that each person tasting has a different experience.” Because Bedlam is smooth, enjoys some body, and lacks the harsh burn, one need not hide the vodka. In fact, while vodka usually serves as the foundation to a good cocktail, it’s perfect on its own. When mixed, however, Bedlam can be treated similarly to rum, whiskey, or tequila. “Our head bartender, Jesse Cortez, has developed amazing recipes with
Bedlam—an Old Fashioned, a Mojito, and even a Paloma … drinks that you would never dream of putting a traditional vodka in,” said Brandon. “In addition, most craft cocktail bars traditionally only have one or two vodka drinks on their menus, but we are changing that bar by bar as Bedlam provides such a unique base spirit that bartenders are having a lot of fun creating with it.” Maybe the desire to do it differently stems from the group’s inexperience in the industry: “I was an attorney prior to starting this company, as were Scott and Sam,” Brandon stated. “Brad’s background is as an HR executive, and Ron was a mechanical engineer. Scott and his family had a lot of distillation experience, but we truly believe that our naiveté in this industry has helped us develop a product, package, and marketing strategy that is fresh and exciting to the consumers.”
Codes of Rum UNDERSTANDING THE PREMIUM RUM CATEGORY By Michael Tulipan
ONE OF THE MOST CONSISTENT DRIVERS OF GROWTH FOR CATEGORIES LIKE SCOTCH AND IRISH WHISKEY ARE THE PREMIUM OFFERINGSâ&#x20AC;&#x201D;SMALL CASK, SINGLE BARRELS, OFTEN AGED FOR LENGTHY PERIODS OF TIME. BUT WHAT DOES PREMIUM MEAN IN TERMS OF RUM? THAT QUESTION IS SUBJECT TO A SURPRISING AMOUNT OF DEBATE.
GEOGRAPHY “Rum is the original global spirit,” says David Cid, Bacardí’s master of rums. “It is made in just about any country you can think of, but in many different ways. This leads to the amazing diversity in styles and profiles.” For starters, category designations that are common in whiskey or cognac are not consistent across all the same regions that produce rum. Even in the word itself (it can be rum, rhum, or ron depending on historical styles that date back to when much of the Caribbean was colonized by England, France, and Spain), there are several variations. Categorizing rum by geography is not as cut and dry as it is with some other spirits. QUALITY VERSUS PREMIUM The questions surrounding the premiumization of rum are many. Is small batch better? What does single estate mean? Solera aging ensures quality … or does it? What about sugar cane versus molasses? Sippers versus mixers? Price point is one aspect of the discussion, but when a company positions its product either as something to mix or meant to be enjoyed on its own, the price is largely predetermined. Discussions of quality become less important than market share. THE COLOR QUANDARY Can we look to color to determine if something is aged? Unfortunately, that’s not an accurate reflection of how long it has been resting in a barrel. Bacardí Gran Reserva Maestro de Ron, for example, is premium white rum that is “double-aged.” Distilled rum is naturally clear, so the color depends on when the rum has been aged in barrels. But how toasted is the barrel, and how many times has it been used? For mass-market dark rums, caramel may even be added for color. Color is also affected by where the rum is aged, whether it’s in the tropics or in much cooler environments.
AGE-OLD QUESTIONS “Many rum producers have had older aged rums in their libraries for some time,” Cid says. There was an idea in the industry that the market was not ready for these offerings. But recently, Cid has noticed that producers have started to “bring these premium rums to the consumers, which is a strong sign of confidence that the market and the consumers are indeed ready.” But other questions remain. Does vintage mean you have higher-quality rum? What about age statements? When applying designations to the category, Cid notes that “we must understand rum’s own measure.” PLAYING BY THE RULES American distilleries are booming, and no country on the planet is more innovative when it comes to spirits. But what does that mean for rum? Everything these days seems to be presented as “artisanal” or “handcrafted,” but is that really a good indicator or just marketing? Does this always translate into a well-made product? Some rum markets are well-regulated for a clue to quality, whether that market is Jamaica, Barbados, or Puerto Rico. Cid says the lack of national regulation isn’t the problem. “What rum may lack is a clear global alignment of the basic rules of rum that will help drive consumer understanding of the category.” Beyond that, it is mainly misinformation that stokes confusion. A category leader like Bacardí believes that it has a responsibility to educate consumers. “We are seen as THE rum company,” Cid says. “We have the loudest voice, and we can utilize that opportunity to help consumers understand what rum is, what it means to be a premium rum, and how to best consume it.”
THE STORY OF
REVEREND ELIJAH CRAIG T H AT C A N - D O P I O N E E R I N G S P I R I T By Mathew Powers | Photos courtesy of Heaven Hill
The Reverend Elijah Craig truly exemplified the cando pioneering spirit of early America. A Baptist preacher who migrated from Virginia to Kentucky in the late 18th century, he was also an educator, road builder, and land speculator, and he even built the first paper and wool mills in the area. But in the modern era, Elijah Craig is known for one thing: the smallbatch bourbon that bears his name. Sometimes called the “father of bourbon,” Elijah is credited with being the first to age his bourbon in charred barrels. Today, Heaven Hill Distillery produces the Elijah Craig line of bourbons, still following the same techniques and mash blend he originated. The bourbon is always produced in small batches, with local corn and grains first milled and then mixed with limestone-rich Kentucky spring water. The mash blend consists of 78% corn, 10% rye, and 12% malted barley. After fermentation and distillation, the bourbon is aged in charred oak for 8 to 12 years. After aging, Heaven Hill’s master distillers select the most complex barrels to become Elijah Craig Small Batch, Barrel Proof, and Single Barrel Bourbons. The 94-proof Elijah Craig Small Batch is assembled from a selection of less than 200 barrels. Three times a year, the company releases new batches of the 12-year-old Elijah Craig Barrel Proof, with each batch number included on the label of the release. Each barrel has its own proof, making each unique and a real collector’s edition. In addition, there are annual limited fall releases of Elijah Craig 18-year-old Single Barrel and 23-year-old Single Barrel.
In 2016, the Elijah Craig Small Batch Bourbon bottles went through a major redesign that was contemporary, yet still honored tradition in order to better showcase the premium nature of the award-winning spirit. The bottle also now features a unique decanterstyle and a flanged finish and is adorned with a cherry woodstained cork. In honor of Elijah’s innovative spirit, Heaven Hill has launched the Elijah Craig Firestarters program to celebrate entrepreneurs who are “torching the status quo in areas like fashion, food, and charity.” The company will tell the story of these entrepreneurs through advertising and digital and social media, as well as its website. “Infusing quality and passion from grain to glass is an important aspect of the Heaven Hill Distillery portfolio,” says Lauren Cherry, Heaven Hill’s communications coordinator. As a family-owned distillery with a long, storied tradition of its own, Heaven Hill is a true steward of the Elijah Craig name, honoring his contributions to the history of bourbon production in a truly remarkable way.
BY THE LIGHT of the
SILVERY MOON Today’s Moonshine Targets Millennials
By Mathew Powers | Photos courtesy of Ole Smoky Distillery
the law, distilling under the
and hiding within the lush Smoky Mountain forests. In 2010, however, Tennessee made moonshining legal in 44 counties, which allowed Ole Smoky to become the first federally licensed moonshine distillery in the history of East Tennessee. Operating out of Gatlinburg, Ole Smoky concentrated on moonshines during its early years. But in 2016, Ole Smoky acquired the
Crockett’s Tennessee Whiskey. At the time of the purchase, Ole Smoky CEO Robert Hall stated, “Having two categories under the very powerful Ole Smoky brand is a huge win, and we know it will be a great opportunity to increase our fan base.”
Ole Smoky’s president of wholesale, Michael Bender, added, “The whiskey line is a great addition to Ole Smoky’s collection of moonshine.” Bender also predicted that Ole Smoky would appeal to millennials, which makes sense. Millennials have never known a world without creative mixology and an array of crafted spirits and beer. Throw in their natural, youthful tendency to exhibit rebellious traits, and you end up with a generation that pairs well with modern moonshining. Then again, high-grade spirits appeal to imbibers of all ages, and now almost anybody can access them. Fans can purchase Ole Smoky moonshine online, and this fall, the distillery distributed three of its award-winning whiskeys to all 50 states: Straight Tennessee, Salty Caramel, and Mango Habanero. In fact, Salty Caramel will be sold at all Twin Peaks restaurants, while Buffalo Wild Wings fans can sip on cocktails that include Mango Habanero Whiskey.
Both Ole Smoky’s moonshine and whiskey are comprised of a (mostly) corn mash bill consisting of 84% corn, 8% rye and 8% malted barley. However, the whiskey is then aged, whereas the moonshine is distilled and sold. We tend to think of moonshine as something primitive and unsophisticated, as it’s often depicted that way in popular culture. On the contrary, the skillful artisans who distill Tennessee moonshine and whiskey draw upon traditions that go back to the area’s earliest settlers, many of whom arrived from places like Scotland and Ireland. One can enjoy a variety of Ole Smoky moonshine and whiskey variants, including strawberry, peach, blackberry, cinnamon, peppermint, watermelon, and apple, to name just a few. If you prefer something more classic, you can enjoy the 80-proof Straight Tennessee Bourbon that’s barrel aged and resembles the bourbon traditions found in Kentucky and Tennessee. It may be a bit of a stretch to think of today’s Smoky Mountain distilling in the same light as those who thwarted Prohibition, but the type of product coming from Old Smoky differs from the classic ideas of whiskey. Much like craft beer bucked the fizzy, yellow beer trend, Old Smoky and area moonshiners aren’t afraid to think outside the box. The rebellion lies in its innovation. Moonshining may be a Smoky Mountain tradition, but there’s no reason to hide anymore: the whole nation can now enjoy it!
RUM BARREL AGED BEERS
By Mathew Powers | Avery Photos from Avery Brewing | STBC Photos from Southern Tier Brewing Company
While bourbon barrel-aged beer has become ubiquitous, breweries nationwide are increasingly adding Caribbean flair to beer by aging it in rum barrels. Plenty of trial and error exists, but even the most stubborn of Buccaneers would admit that the pairing of rum and beer is something to treasure. Avery Brewing Company’s Rumkin (16.9% ABV) involves aging pumpkin ale comprised of nutmeg, allspice, cinnamon, and vanilla in rum barrels. After four months, the beer transforms into something so decadent, you’d swear it was a pastry chef’s finest rum-soaked pumpkin pie.
But … there’s a problem. “The de-barreling of Rumpkin has been the thorn in our collective side,” says Andy Parker, chief barrel herder at Avery. “In the past years, 30%-40% of the batch has leaked out.” So, Avery flew in French Coopers because according to Parker, “they are not only very familiar with rum barrels, but they work with wine, port, scotch, bourbon, tequila, etc., barrels all the time.” Problem solved. As a result, one can expect more Avery rum barrel-aged creations soon.
Imperial Oak Brewing Photos by Mathew Powers
Avery is not alone. Southern Tier Brewing Company has offered its PumKing, a rum barrel-aged imperial pumpkin ale, since 2014. The beer offers an aroma of vanilla and a bit of stone fruit while providing an array of flavors including honey sweetness, graham cracker, vanilla, caramel, and a little rum booziness. But, there’s more to rum than meets the pie. Suburban Chicago’s Imperial Oak Brewing, which knows a thing or two about oak barrels, love to play with rum, too. Said Brett Semenske, head brewer and co-founder. “We did a [dark, strong,] Belgian quadruple ... it turned out great. We have a Belgian stout, Baltic porter, and
a couple barrels of Quiet Giant [imperial stout with coffee and vanilla] going in rum barrels now, too. I kind of think about dessert flavors when it comes to rum, so I like anything with caramel, chocolate, or fruity as the base beer.” Semenske also noted that rum barrels do leak, but he also mentioned that they possess an advantage, too. “Because other spirits use barrels that have already been used for bourbon or wine, most of the character is stripped out of the barrels themselves. [With rum], we get mostly the spirit character, which infuses a bit faster. With a bourbon barrel-aged beer, we usually let it go a year, but rum is usually good after 8-10 months.
It could be faster, actually, but we like the character we get from the actual aging, too.” When brewers have new toys, like rum barrels, their imaginations run wild. And, it’s our palates that reap the rewards.
Pairing rum with sweet beer seems to be a common theme. Check out these combos. • Oskar Blues Death By Coconut Irish Porter • Deschutes XXIX Anniversary Black Butte Porter brewed with Dutch cocoa, Saigon cinnamon, and cayenne (aged 50% in bourbon, 50% in rum) • Funky Buddha Brewery Imperial Piña Colada Cream Ale with coconut and pineapple
RECIPES CHECK OUT THESE NEW COCKTAILS FROM BASSMENT, A MODERN SPEAKEASYSTYLE LOUNGE IN CHICAGO, BOASTING AN IMPRESSIVE LIST OF INGREDIENTS, PLAYFUL NAMES, AND ARTFUL PRESENTATIONS—ALL OF WHICH HAVE BEEN CURATED BY THE BASSMENT BEVERAGE DIRECTOR GREG INNOCENT. Photos by Marcin Cymmer
THE CHER INGREDIENTS 2 oz. Absolut Elyx Vodka 1 oz. lime juice 3 ⁄4 oz. Italicus Bergamotto 1 ⁄2 oz. lavender basil syrup* Lime wheel (for garnish) Edible flower (for garnish)
PREPARATION *Lavender basil syrup: 2:1 water-to-sugar ratio. Use 8 basil leaves for every 8 oz. of water. Combine ingredients in an iced shaker; shake for 10 seconds. Pour into tumbler with crushed ice. Top with liquid activated charcoal. Garnish with lime wheel and flower.
THE WHITNEY INGREDIENTS 2 oz. Casamigos Blanco 3 ⁄4 oz. fresh lemon juice 3 ⁄4 oz. clove simple syrup* 3 ⁄4 oz. black pepper strawberry purée** Lemon wheel (for garnish) PREPARATION *Clove simple syrup: 2:1 water-to sugar-ratio. Use 3 grams of cloves for every 4 oz. of water. **Black pepper strawberry purée, add 1⁄2 teaspoon of black pepper per every 8 oz. of strawberry purée (Use Perfect Purée of Napa Valley). Build cocktail in shaker. Add ice. Shake for 15 seconds; strain into an iced tumbler glass. Garnish with a lemon wheel.
THE PRINCE INGREDIENTS 1 oz. Absolut Elyx Vodka 3 ⁄4 oz. simple syrup 1 ⁄2 oz. lemon juice 3 blackberries 3 basil leaves Sparkling wine
PREPARATION Combine ingredients into shaker; shake for 10 seconds. Strain into champagne flute (doublestrain with fine mesh strainer). Top with sparkling wine.
THE MARLEY INGREDIENTS 2 oz. Sailor Jerry Spiced Rum 1 ⁄2 oz. lime juice 1 oz. Ancho Reyes Chili Liqueur 1 ⁄2 oz. Demerara Ginger beer Mint bouquet (for garnish)
PREPARATION Combine ingredients in Collins glass. Add crushed ice. Swizzle using a bar spoon. Add more crushed ice. Top with ginger beer. Garnish with mint bouquet.
THE CAMPBELL Grand Central Terminalâ&#x20AC;&#x2122;s Hidden Gem By Bryen Dunn
he Campbell recently opened in New York City’s Grand Central Terminal. The space offers a complete restoration of the former Campbell Apartment back to its original grandeur, when it was financier John William Campbell’s private office and reception hall for entertaining distinguished guests. Paying homage to the history of the space as a salon for entertaining in the truest form, hospitality firm Gerber Group and design firm Ingrao Inc. have divided the venue into three distinct areas, each providing a different guest experience. Remnants of the thirteenth century Florentine-inspired design details that upheld its legendary allure are still visible throughout, such as the soaring, 25-foot hand-painted ceilings, a grand stone fireplace, a century-old leaded glass window, original millwork, and John William Campbell’s personal steel safe.
and leather furnishings, and a mezzanine offering a look over the action below. The Campbell Palm Court is an indoor lounge with rattan bar-stools and high-top café tables, surrounded by towering palm trees with a view into the main terminal. The Campbell Terrace is a sweeping outdoor covered veranda complete with a full bar, where guests can enjoy the weather as well as the bustle of Midtown.
The venue features Gerber Group’s selection of classic and modern cocktails highlighting only the freshest ingredients, in addition to interesting wines and locally brewed craft beers. Signature drinks span from classic and era-driven, such as the Aviation (Nolet’s Gin, crème de violette, Maraschino liqueur, fresh lemon), John Campbell’s Martini (Stoli Elit, Carpano dry vermouth, olives), Stackhouse’s Punch (Brugal Rum, Veuve Clicquot, fresh lemon), and the GG Manhattan “As soon as you enter The Campbell, the (Woodford Reserve, Carpano Antica, sense of history is palpable,” said designer Randy Kemper Angostura bitters) — Or customers can Randy Kemper, of Ingrao Inc. “We focused sip on modern, signature house cocktails on restoring the space’s original features, while utilizing traditional materials and design features like the Summertime Spice (Casamigos Blanco, Ancho whenever possible. The end result is a breathtaking Reyes liqueur, fresh lemon, agave) and Grand Central revitalization that brings the historic venue seamlessly Spritz (Grey Goose, St-Germain, mint, Prosecco). into the 21st century while paying homage to its storied “Whether stopping by for a quick drink before catching past.” a train or making The Campbell a destination for a Each area has a unique personality The Campbell Bar is night of cocktails and great food, we are very confident the timeless office, featuring a stunning bar topped with that commuters, locals, and tourists who visit Grand green quartzite, custom brass sconces that illuminate Central Terminal will be pleasantly surprised,” said the magnificent hand-painted ceiling, custom mohair Scott Gerber, principal and CEO of Gerber Group.
“As soon as you enter The Campbell, the sense of history is palpable.”
USMAN ALLY Photo by Kotaro Kawashima USMAN ALLY STARS AS AMBASSADOR AL JAFFAR OPPOSITE JULIA LOUISDREYFUS IN THE AWARD-WINNING HIT HBO SERIES VEEP. HE CAN ALSO BE SEEN IN TV LAND’S BRAND-NEW COMEDY SERIES NOBODIES, EXECUTIVE PRODUCED BY MELISSA MCCARTHY.
I’ve become more of a gin drinker recently. I keep it pretty simple. Gin Gimlets are a favorite, and occasionally a Gin Martini Dirty.
Bartending past? No, but I certainly have daydreamed about being a cool bartender at some high-end bar.
My wife and I are big fans of going on road trips to some cool spots outside of L.A., particularly to all the hikes around nearby wine country.
Having spent a lot of time in Chicago and New York, I’m very picky about good restaurants! I’m always in search of a good brunch spot since it’s my favorite meal. I love Sqirl in L.A. and Tre Kronor in Chicago.
The house we just moved into has a built-in bar. I think the last owners were some serious mixed drink connoisseurs. My goal is to one day make my own Sazerac.
BODEGAS WILLIAMS & HUMBERT Like other Spanish traditions, Sherry wine has transcended time and space to now be enjoyed by the most discerning tastes.
Please drink responsibly. Â©2016 Palm Bay International, Boca Raton, FL.
M AYBE YOUR NEXT SCOTCH SHOULD BE A TEQUILA. Gran Patrón Piedra is crafted using the highest-quality 100% Weber Blue Agave and aged for up to four years in American and French oak barrels. It’s this intricate process that delivers a rich and impeccably balanced taste with notes of wood and dried fruits. Scotch drinkers, your tequila has arrived.
The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.