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VOLUME 11 - ISSUE 2
A Bartender View of the Popularity of Mezcal and Tequila
The Clear Elixir Resurged
Thereâ€™s No Place Like Home Blake Shelton and Smithworks Vodka
Title No. 21
Spring Mixing with Segura Viudas Cava
Heineken USA Gets Ready for Some Sun
LIQS Ready-to-Drink Bartender Quality Shots
Taste of Aloha and Art of Tiki Cocktail Showdown
All Things Agave
Appealing to Drinkers in Any Era
The Pool Lounge Vegetable-Inspired Cocktails
American Whiskey New York, NY
Vodka and the Craft Cocktail Movement
A Taste for Discovery
King Hawaiian Presents
Summer of Suds
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VOLUME 11 - ISSUE 2
12 A Message from Zack Berger
14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Message in a Bottle 18 How to Mix with Ginger Beer
22 Bartender Submission - Will Rivas 24 Bartender Submission - Kirsten Holloway 26 Master Distiller Profile - Elizbeth McCall, Woodford Reserve 28 Director of Beverage Profile - Mat Snapp, Fox Restaurant Concepts 30 Bar Profile - The Volstead Room 32 Beverage Director Profile - Tim Garso, Galley Group 34 Distillery Profile - Wódka Vodka 36 Brand Ambassador Profile - Natalie Flynn, Chilled 100 Member 38 Marketing CEO - Meet Aaron Brost, Ro-Bro 44 Distillery Profile - Pasote Tequila 46 Competition Winners - Bacardi Legacy, Global Cocktail Competition
50 Drink In History - Planter’s Punch 52 Food Know How - Mangoes 54 Buzz Worthy - Zoetica 80 The Buzz - Cappuccino Cocktails, RumChata 82 Brand Spotlight - Barceló Imperial Onyx 84 That’s the Spirit - Project Alcatraz, Santa Teresa Rum 86 Spotlight Launch - Akashi Tai Sake
Mix It Up
20 Behind the Rum Bar 40 Celebrity Sips - Ray Donovan 42 Healthy Mixing - Devin Alexander, Celebrity Chef 48 In The Know - Manhattan Month 88 Shaking & Stirring - Launches 112 Last Call - Chillin’ With Keesha Sharp
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VOLUME 11 - ISSUE 2 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 Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Leslie Chatman CONTRIBUTORS Zack Berger, Lauren Parton, Kara Pound, Annie Borgerding, Jose Martinez, Laura Baddish, Doug French, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo courtesy Motofish for Smithworks Vodka Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. 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 11 - Issue 2 ©2018 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.
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VOLUME 11 - ISSUE 2
Photo by Erik Delanoy
GUEST EDITOR ZACK BERGER
Ordering a drink at a craft cocktail bar can be intimidating; often, there’s the fear you’ll be judged on your choice. How do we get over that fear, and more importantly, where does it originate? Is it the atmosphere? Do all the accoutrements, garnishes, bitters, tinctures, and tools make you uneasy? You’ve grabbed the only open seat at the bar, but has the bartender even noticed you? It’s different for everyone. For me, it’s about trusting the bartender, first, then being adventurous and exploring something new. How about single malt cocktails, which seem to be everywhere at the moment? But getting a good one? Not easy. I think single malt whisky provides something more organic to a drink. Whether it’s a smoldering Islay whisky or a big, bold bourbon, the spirit is prominent. On the other hand, ordering a shaken, single malt cocktail is quite another thing. It can produce a divide in the room and make you think you’ve done the unthinkable. You’re diluting a revered liquid. “How dare you!” screams the internal monologue of a non-industry companion. But it’s fitting, because of where I am and how I feel; it’s exactly what I want. Taste it. It’s delicious, and the room has been set at ease. Tastes differ, and the requirements for enjoying a wonderful tipple can vary from one to the other. Drink what you want, but push yourself to discover new avenues to an exciting realm of cocktailing. Order something new and see what happens … you just might enjoy it.
Zack Berger is the New York portfolio brand ambassador for Edrington Americas. When he’s out and about, he enjoys a Highland Park Bobby Burns cocktail. Before crossing over to brand management, Zack was the head bartender at Analogue in New York. He has experience in hospitality at all levels, from Haven Rooftop, to The Beer Bar to 3-star Michelin. Follow Zack on Instagram @bartistnyc.
ORIGINALLY CREATED IN 1766 BY FRANCE’S FIRST FEMALE MASTER LIQUORIST: MARIE BRIZARD
The iconic cordial French brand, creator of the first orange liqueur
COCKTAIL 1 oz. Parfait Amour Orange Liqueur with Vanilla
3 oz. Prosecco 2/3 oz. of Vermouth 1 zest of an orange
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STUFF YOU NEED TO KNOW ABOUT
OLD FORESTER COCKTAIL PROVISIONS
Bourbon maker Old Forester has moved into the tinctures and syrups with its new line of Cocktail Provisions. Perfect Old Fashioned Syrup makes a balanced Old Fashioned, just add Old Forester bourbon, ice, and an orange peel. Oleo-Saccharum Syrup brings a lemony brightness to cocktails, while the distinctive Sea Salt & Pepper Tincture offers a unique flavor twist in a bolder cocktail. oldforester.com
Elevate your iced tea, lemonade, or cocktails with Artisan Sugars’ newest products. Presented in a clear glass jar, the sculpted sugar “cubes” are made with all-natural flavors and colors. Sugar Charms are offered in flavors such as citrus, pure jasmine, lavender vanilla and many others, while Cocktail Sugars are infused with cocktail-inspired flavors like basil gin smash, mojito, and lemon drop. Easy to use and elegant as accents, these sugars are edible art. The company also donates a portion of its proceeds to nonprofit groups that empower girls around the world. artisansugars.com
BITTER TRUTH BOGART’S BITTERS
Jerry Thomas’s 1862 Bar-Tender’s Guide calls for Bogart’s Bitters (which were originally sold under the name Boker’s, but Thomas misspelled it in his book) by name. Now, the award-winning Bitter Truth has released a limited quantity of Bogart’s Bitters in Thomas’s honor. The recipe was reverse engineered using an original bottle that still contained liquid. Both the bottle and flavor were approached exactingly to give bartenders and consumers alike a glimpse into the character of the original bitters. the-bitter-truth.com
Brewed to taste better When youâ€™re crafting a cocktail, you want every element you mix with to work in harmony. Brewed over 3 days with real ginger, Bundaberg Ginger Beer delivers a depth and complexity of flavor thatâ€™s unmatched. Upgrade your mixer to a Bundaberg brew.
Bundaberg.com/mixology | email@example.com Drink responsibly. Non-Alcoholic Beverage. BUNDABERG and the BUNDABERG Logo are trademarks of Bundaberg Brewed Drinks Pty Ltd
MESSAGE IN A BOTTLE GLENLIVET CODE SINGLE MALT WHISKY
This limited edition, single malt whisky challenges imbibers to enter a digital tasting experience called “Unlock the Taste.” To begin decoding, you scan the code on the back of the bottle with the Shazam app. Upon doing so, you’ll see a hologram of Master Distiller Alan Winchester, who guides you through a tasting session. Afterward, you are given a tasting score that you can post on social media. At the end of the year, the official tasting notes will be released.
As a serious contender in the tequila market, Tequila VIDA has launched a sleek, new bottle. Founder Lisa Barlow notes, “Our tequila is extraordinary, and the bottle had to match. It reflects the way I see tequila. I wanted to create something true to our experience, bold and unique as my fingerprint.” The complex design blends an angular bottle neck with sleek shoulders that blend seamlessly into the curved body.
VEUVE CLICQUOT ROSÉ CHAMPAGNE
In honor of the Rosé’s 200th anniversary, Veuve Clicquot will be launching limited-edition packaging with chic black foil around the bottle neck. Upon unfolding the foil, consumers can discover a hidden message around the brand’s creation of the first blended Rosé. In 1818, Madame Clicquot created the first-ever blended Rosé Champagne through the assemblage blending process that is still used today.
HOW TO MIX WITH GINGER BEER By Lesley Jacobs Solmonson
With a background as a chef, Lauren Parton brings added complexity to her cocktail creations. One of her favorite cocktail ingredients (whether the drink is built or stirred) is ginger beer because of its adaptability. And Bundaberg, a spicy, ginger-forward brew, is her mixing choice. “If you’re looking for a little extra flavor but don’t want to add spice, use a ginger beer that starts with real ingredients like Bundaberg to bring that extra flavor without killing anyone’s taste buds,” she says. Likewise, if you want an effervescent cocktail without the extra alcohol, Bundaberg Ginger Beer is an ideal stand-in.
CHOOSE YOUR COCKTAIL CATEGORY Ginger beer is a naturally fermented ginger drink. The spicy, somewhat sweet flavor with natural fizz makes it a welcome addition to most cocktails. Classic drinks like Mules or Margaritas are simple boozy beverages where the ginger flavor can shine. Why not add a little spicy fizz to your favorite cocktail?
CHOOSE YOUR INGREDIENTS Ginger beer pairs perfectly with many ingredients. For the base spirit, vodka is always a crowd-pleaser, but ginger beer is versatile and pairs well with bourbon, rum, tequila, amaretto, and more. Include citrus, bitters, sweet syrups, ciders, spices, herbs, and fruity flavors; adding ginger beer’s zesty kick will pair wonderfully with most ingredients.
CHOOSE YOUR METHOD There are three ways to add ginger beer to your cocktail: Add ginger beer to the glass before pouring in other ingredients to your cocktail, pour cocktail ingredients into a glass and then top with ginger beer, or use a bar spoon to pour the ginger beer over a cocktail. As it swirls down the spoon, the ginger beer distributes evenly in your cocktail.
Photo by Jeff Schear
Lauren Parton calls Chicago home. She is currently the bar operations manager at Raised urban rooftop bar in the Renaissance Hotel. Drawing on her background as a chef, she has developed multiple, innovative beverage programs, including the award-winning cocktail programs for the W Hotels and Loews Chicago. Emmy Award-winning daytime television host Steve Harvey has described Lauren as “the greatest mixologist in the world.” laurenparton.com
SOMETHING CRISPY THIS WAY COMES INGREDIENTS
1 oz. Aquavit (such as Chicagomade Rhine Hall) 3 ⁄4 oz. Del Maguey Vida Mezcal 1 ⁄2 oz. lime juice 1 ⁄4 oz. simple syrup 1 ⁄4 sliced green bell pepper (optional) Bundaberg Ginger Beer (to top) Kaffir lime leaves (for garnish) PREPARATION
Add all ingredients to tin except for Bundaberg Ginger Beer. Add ice and shake. Strain into Collins glass over fresh ice. Top with Ginger Beer. Garnish with kaffir lime leaves.
DARK DRAMA INGREDIENTS
1 oz. Amontillado sherry 3 ⁄4 oz. Amaro Siciliano 1 ⁄2 oz. dark rum 1 dash Bar Keep Vanilla Bitters Bundaberg Ginger Beer Dehydrated orange wheel or orange swath (for garnish) PREPARATION
Add all ingredients to a mixing glass except for Bundaberg Ginger Beer. Add ice and stir. Strain into a Nick and Nora glass. Top with Ginger Beer. Garnish with dehydrated orange wheel or orange swath.
Try ginger beer in place of champagne or Prosecco for an alternative low-ABV, fizzy cocktail.
Do not shake a cocktail with ginger beer.
Brewed over three days with real ingredients, Bundaberg Ginger Beer’s balanced depth of flavor is perfect for mixing (or just on its own).
MIX IT UP
BEHIND THE BAR
SANTA TERESA 1796 RUM
Santa Teresa is the oldest Venezuelan rum, tracing its origins back over 200 years. The family-run company calls the valley of Aragua home. There, fertile soil yields elegant sugar cane, while humid days and cold nights encourage aging. Like Martinique, Venezuela has its own rum DOC, guaranteeing authenticity. Saint Teresa employs the solera method, blending rums from 4 to 35 years old.
BACARDI GRAN RESERVA DIEZ Bacardi’s equally new Gran Reserva Diez is aged ten years. Both Añejo Cuatro and Gran Reserva Diez will now share shelf space with Bacardi’s other premium rums, Bacardi Reserva Ocho and Bacardi Gran Reserva Limitada.
BACARDI AÑEJO CUATRO
Continuing its expansion into the premium market, Bacardí offers two new products designed to appeal to a new generation of “more adventurous” drinkers. Añejo Cuatro, aged four years, offers a balance between complexity and accessibility.
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Macchialina Miami, Florida Photos by Liz Clayman The machinations of the restaurant kitchen have been the main influence in Will Rivas’s bartending. At Macchialina, where Rivas works, chef Mike Pirolo is a constant presence; prior to that, Sra. Martinez’s Michelle Bernstein and Berenice de Araujo provided inspiration. Perhaps these relationships are only natural, since Rivas began his hospitality career managing restaurants where he was exposed to a broad range of wine and spirits. While he originally was interested in wine, Rivas says that he “gravitated to the bar because of the creativity.” Learning about tequila while working at Mesa Grill sealed the deal, and a spirits lover was born. With his restaurant background and the influence of various chefs, Will was introduced to many diverse flavors, as well as the essential concept of balance. “The most important aspect in creating a dish or cocktail is balance,” he explains. “No flavor spikes and different flavors on the front, middle, and finish of the cocktail.” Seeking balance is one of the key bits of advice that Rivas offers to novice bartenders and cocktail enthusiasts, along with mastering the classics, sourcing fresh ingredients, and using quality spirits. While his love of spirits started with tequila, his ingredient of the moment is gin. “I love using gin in cocktails,” he says, “because the spectrum is so vast. A gin can be very juniper forward or floral or very citrusy. Which means you must use different gins in different applications.” While gin is a component in many cocktails, it is often at its most elegant in a martini. Despite Bond’s preference for a shaken drink, the classic style calls for stirred. Rivas’s technique is a clever one to keep in mind: “When stirring a cocktail in a mixing glass, I always hold the bottom of the glass. Most people say to stir 50 times or whatever, but usually I’m talking to guest or explaining a menu item, so I’m not counting. Once the bottom of the mixing glass gets cold, I know the drink is perfectly diluted.” Bond might still insist on a shake, but we certainly can’t argue with Rivas’s cocktail logic.
THE SPECK-TACULAR NOW INGREDIENTS
2 oz. Speck-infused Old Forrester Bourbon 1 dash Bittercube Jamaican #1 Bitters ½ oz. Honey clove syrup* Orange peel (for garnish) PREPARATION
Build in a mixing glass. Add ice; stir. Strain into a rocks glass with fresh ice. Garnish with an orange peel. *Honey clove syrup: Add 10 whole cloves to 1:1 honey and water ratio.
ÂŠ 2017 123 Spirits, L LLC. LC. Ph hoto ÂŠ Michae Michaell Elins Elins
The Man Behind the Brands
ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY
Kirsten Holloway Gung Ho, Texas
Headshot photo by Chris M. Knight Cocktail photo by Patrick Rivera Nine years ago while working at Victor Tangos in Dallas, Kirsten Holloway found herself fascinated by the spirits and classic cocktails served. Unfortunately, the men held sway over the bar, while the women worked as servers. Holloway didn’t let this stand in her way. “I studied the guys’ movements, and techniques, and then I taught myself the cocktail specs,” she says. After nervously entering and winning first place in a Beefeater 24 cocktail competition, the restaurant offered her a bartender position. She worked her way up and became the restaurant’s first female bar manager. Currently, as bartender and manager at Gung Ho, Holloway enjoys the eclectic nature of the space. “The goal was to feel like you’re in another city,” she says, “and we’ve achieved that without overthe-top, borderline novelty décor.” As for the bar program, it’s collaborative. Holloway explains that the program “focuses not only on seasonality, but working with the chef on what she’s bringing in, so we can utilize it for the bar as well. We source a lot of produce, so we want to use it in as many ways as possible.” Many of Holloway’s techniques come from Chad Solomon and Christy Pope at Cuffs & Buttons. “They were influential in teaching me to be a well-rounded bartender and tying in high volume without compromising the cocktail,” she notes. For at-home enthusiasts, she suggests “batching out an aromatic cocktail that you can just pour on ice when you get home.” That way, even if you’ve had a long day and you’re exhausted, you still can whip up a great drink with very little prep. Holloway sees cocktail culture “regressing to a much simpler time. Even casual places are now juicing, making syrups, tinctures, et cetera, inhouse.” A more “organic bar experience” has emerged, finally edging out the “startender” and putting the cocktail center stage.
1 ½ oz. Szechuan tequila* ½ oz. charred pineapple juice** ¼ oz. lime juice ¼ oz. demerara syrup PREPARATION
Pour Szechuan tequila into chilled glass. Combine pineapple juice, lime juice, and demerara syrup, then pour into a separate chilled glass. Place glasses side by side on a custom board. *Szechuan tequila: combine 2 tablespoons of Szechuan peppercorn in 750ml bottle of blanco tequila. Let the tequila sit for at least 48 hours. **Charred pineapple juice: break down one pineapple then cut into 4 chunks. Cover in turbinado sugar and char until brown, then juice after.
MASTER DISTILLER PROFILE
By Mathew Powers | Photo courtesy of Woodford Reserve
Woodford Reserve, the Presenting Sponsor of the Kentucky Derby, has a new assistant master distiller: 33-year-old Elizabeth McCall. Promoted from master taster, McCall is one of the country’s youngest female distillers. Though young, McCall was born with whiskey in her blood−her mother also worked in the bourbon industry. “My mother never spoke about her time in the beverage alcohol industry as some sort of triumph, even though it was really quite significant,” McCall explained. “Her company did not have a maternity leave policy because it had never had a woman in the role before.” McCall earned her master’s degree from the University of Louisville, and then worked in Research and Development at Woodford’s parent company, Brown-Forman. While she is confident in her abilities, she knows that she can learn even more from accomplished Master Distiller Chris Morris. He similarly worked his way up, from the Brown-Forman central labs in 1976 to assistant in 1997 and finally to master distiller in 2003. McCall takes the master distiller role at a time when the industry is booming. “The bar has been raised, and the ‘big’ heritage brands can’t just be complacent,” she says. Woodford must also remain hyperaware of the product’s quality and consistency, and McCall is right on top of it. She helped develop tasting notes and worked to define the brand’s sensory standards. “We don’t cut corners, and we take a tremendous amount of pride in the product we make.” Customers will find the term “Proprietary Batch” on each bottle because, as McCall explained, “We do not sell our product to anyone or under any other label, and we do not purchase product from anyone else.” So when you purchase a bottle of Woodford, you can know it has both Morris and McCall’s fingerprints all over it.
A N 1 8 T H C E N T U RY R E C I P E F E AT U R E D C O C K TA I L
1.5 oz Tea Infused Gin .5 oz B채renj채ger Honey Liqueur 4 oz Club Soda Fresh Lemon Juice Build ingredients over ice in cocktail glass / Add squeeze of lemon / Stir / Garnish with lemon wheel & serve
D R I N K R E SP O NSIBLY . B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.
DIRECTOR OF BEVERAGE PROFILE
Fox Restaurant Concepts
Mat Snapp By Mathew Powers
Photo courtesy of Scout & Briar
THOSE WHO CLAIM THAT YOU CANNOT GROW ANYTHING IN THE DESERT HAVE NEVER HEARD OF FOX RESTAURANT CONCEPTS. STARTING WITH ONE TUCSON RESTAURANT IN 1998, FOX HAS BLOSSOMED INTO A GROUP THAT BOASTS MORE THAN FIFTY RESTAURANTS INSPIRED BY SIXTEEN UNIQUE CONCEPTS. “Each brand has its very own root and history, background and backbeat,” noted Mat Snapp, beverage director for Fox Restaurant Concepts. “Many come from a gap in the current market or capture a trend about to land. Culinary Dropout, for example, came about in a time when chefs and bartenders were crossing creative borders in every direction—the goal became to stand out in a landscape of people trying to just stay in.” The adage goes that if you enjoy your job, you never have to work a day in your life. But Snapp views it differently: “I started by understanding that a life in restaurants doesn’t have to be a passion or a paycheck—it can be both.” Snapp earned his level one and two Sommelier certifications in 2008. “I learned quickly that a formal training in wine is uniquely beneficial for a career in spirits, mixology, and craft bartending.” And Snapp surely benefited from living in several different regions, including Arizona, Hawaii, Vail, Florence, and New York. In 2010, he began opening restaurants for Fox and in 2011, he wrote and developed the cocktail menus for all fifty restaurants (and many more to this day) a difficult challenge since the menus change to reflect the seasons. Though a daunting task, Snapp isn’t about to play it conservative. He believes that it’s essential to prep hard so that the work can be easy. “I’m not scared to use some truly odd ingredients or print some very meticulous recipes on a menu— I’m just unwilling for them to take longer than they should to execute.” Photos courtesy of Fox Restaurant Concepts
Mat Snapp shares his top tips for creating a successful beverage program.
1. Understand that your menu is meant to excite, not alienate. 2. Understand your guest and actively listen to them.
3. Understand your market and visit its edges often. 4. Understand it is not all about you because a bartender with no guests is a grocery clerk.
THROUGH THE PHONE BOOTH Inside The Volstead Room at Prohibition Chicken By Leslie Chatman | Photos by Paper Lantern Photo
Step inside the ominous phone booth in the back of Prohibition Chicken, dial the right number, say the right thing, and you will be welcomed through a secret door into The Volstead Room.
THE CHARLIE BROWN INGREDIENTS
2 oz. pumpkin-infused bourbon 2 drops Angostura bitters 2 drops black walnut bitters ½ oz. brown sugar simple syrup (1:1) Pumpkin spice (for garnish)
Prohibition Chicken, located in Lewisville, Texas, is a full-service food and cocktail collaboration from restaurateurs Josh Babb, Sean Clavir, and chef Roger Kaplan. The motto, “Come for the poultry. Stay for the party,” directly describes the two halves of this establishment. Prohibition Chicken has a hidden speakeasy in the back. “The plan was always to have a Prohibition era-style bar with a speakeasy in the back as a private place to hang out and drink whiskey,” says Clavir. “The food element came later and now is the main part of what we are! But the speakeasy was always the plan from the beginning.” Named after the act that made Prohibition the law of the land in 1919, The Volstead Room at Prohibition Chicken is a space filled with snapshots of local life and bootlegging history. Many of the
Place a rocks glass over freshly smoked maple wood. Combine all ingredients in a mixing glass, add ice, and stir. Take rocks glass from maple wood, add scotch ice, and strain cocktail into glass. Top with a sprinkle of pumpkin spice and serve. vintage images on the wall feature a man rumored to have been a real-life North Texas bootlegger. Visitors come for the authentic atmosphere, but the extensive Prohibition era cocktail menu is the main draw to the speakeasy. Behind the bar, Ryan Jenkins, beverage director and selfproclaimed cocktail enthusiast, enjoys walking visitors through finding the perfect cocktail. “When someone comes in, looks at the menu, and is unsure of what they’d like to try, I typically ask them the
type of liquor they like and flavor profile they want,” he says. “From there, I find three options on the menu for them to consider. I really like it when I can convince a costumer to try a liquor or a flavor profile they’ve never had before.” Jenkins has successfully converted several customers into bourbon lovers. “Some people are afraid to try bourbon because they are unfamiliar with the taste,” he says. “But if a mixed cocktail is wellbalanced, all flavors should be experienced equally, making it easier to enjoy.”
© 2015 Azar Distilling, San Antonio, TX. All rights reserved. SEERSUCKER SOUTHERN STYLE GIN ®, is an exclusive trademark of Azar Distilling. Please drink responsibly.
BEVERAGE DIRECTOR PROFILE
Beverage DirectOr, Galley GrOup I Pittsburgh, Pennsylvania Photos courtesy of Galley Group
efore finding himself behind the bar, Tim Garso worked as a server. Always eager to learn more about wine, spirits, and beer, Garso would come in during prep and stay through closing, always questioning and learning. After some time, he started filling in for bartenders and covering shifts, which eventually led to a full time career behind the stick. Garso’s own experience led to his belief that novices (and home enthusiasts) should seek out bartenders they admire. “Make friends with the bartenders whose drinks you love the most,” he advises. “Of course, doing it on a night or a time when the bartender actually has time is best. If you time it right, you’ll likely be treated to a lesson and a little tasting of unusual or unique spirits.” As beverage director for restaurant incubator and food hall company, Galley Group, Garso oversees the beverage program of both Smallman Galley and Federal Galley, with two more locations opening this year in Cleveland and Detroit. The restaurants rotate out on a regular basis, while the cocktails change every four months, focusing on a specific theme. To achieve success with this concept, Garso draws on his past experience from years with influential professionals, including Smallman’s original beverage director, Will Groves. Others include chef Justin Severino and beverage director Colin Anderson of Cure in Pittsburgh, where Garso was GM. The former modeled customer service and attention to detail; the latter focused on syncing the bar program with the kitchen’s style. Clearly, Anderson’s focus on creating parity between the kitchen and bar is similar to the way Garso gathers ingredients with which he cooks at home and
incorporates them into cocktails. “I’ve been trying to discover more of my Filipino heritage,” Garso explains. “This, of course, has led to incorporating various Filipino ingredients into cocktails at Federal Galley. They’re fun to use because of how vibrant many of the native ingredients are, both in flavor and color.” Despite Garso’s interest in using sometimes exotic ingredients, he would never push a certain drink on guests if it isn’t their choice of tipple. This is indicative of the overall industry’s shift in focus, away from the “star bartender” and back to the guest. Perhaps Garso’s philosophy can be summed up in the words of one of his previous managers: “We’re the host of a party that everyone wants to come to. Our job [is] to make that ‘party’ one where everyone leaves happy and can’t wait until they can come back. That’s the attitude and feeling we’re trying to replicate with every Galley Group bar program.”
Pandan Express INGREDIENTS
1 ½ oz. Herradura Blanca Tequila ¾ oz. pandan agave* ½ oz. lime juice ½ oz. pineapple juice Pineapple frond (for garnish) Lime wheel (for garnish) PREPARATION
Combine all ingredients and mix in cocktail shaker. Strain over new ice and garnish with pineapple frond and lime wheel. *Pandan agave: for every one bottle of agave nectar, add 20 drops of pandan extract
WÃ“DKA VODKA A
By Colleen Thompson
Wódka is one of the last estate-grown Polish rye vodkas left today. It’s made from Dankowskie golden rye, a winter grain recognized as the gold standard for vodka from western Poland. The distillery and estate is near Kalisz (the oldest town in Poland) and an area famous for creating some of the best rye in Poland and Europe. Going back to Roman times, Kalisz was a Roman trade post, where people throughout the Roman Empire would come from all corners of the world to trade and bring back Polish golden rye. “At our distillery, Wódka is literally made from grain to glass,” says Daniel Undhammar, Edgewater Spirit’s director of marketing. “The local, estate-grown rye is milled, then cooked in our natural water source, fermented, distilled five times, and then mellowed twice through a charcoal filter made out of pressed and burned Polish birch. Following centuries of making the best all-natural Polish vodkas, we have another secret: We let it sit and rest a little, too.” The coveted winter golden rye is cherished for its high starch, making it perfect for distillation. Rye is a rich and complex grain, with aromas of butterscotch and fudge and flavors of toasted rye bread and toffee. Dankowskie gold rye is only grown successfully in Poland, making it one of the most sought-after grains in vodka.
Wódka (which means “vodka” in Polish) entered the American market in 2010, with Edgewater Spirits taking over the brand in 2017. Edgewater began rebuilding Wódka in the United States and currently has distribution rights in 25 states–working hard to bring the slogan “HONEST VODKA. HONEST PRICE” to fruition. With its retro label (modeled on that of an old 1920s Communist-era bottle) things have been going exceptionally well for the brand, which has recently won a string of awards and accolades. With crisp, creamy, clean rye flavors and hints of minerality, Wódka was awarded Gold at the 74th WSWA (Wine & Spirit Wholesalers of America) Convention and most recently took home a Double Gold, and also beat out 177 vodka brands to be named overall Best Vodka at the San Francisco World Spirits Competition. “When we bought the brand, we saw that there was an incredible potential to bring this great brand back to where it should be and way beyond,” says Undhammar. “We’re working on growing our brand with a lot of trade education and tastings, with lots of events coming up. We’ve also handpicked a few incredible people who have become our heroes, and our brand ambassadors really showcasing its unique and remarkable attributes: estate-grown, Polish rye, exceptional flavor.”
BRAND AMBASSADOR PROFILE
he Serrallés family has been crafting Don Q Rum since the 1800s at Destilería Serrallés (their familyowned distillery) in Ponce, Puerto Rico. Natalie Flynn is the first brand ambassador in the D.C. area, and she’s ready to get the word out about Don Q. “I arrived at being a brand ambassador through a very circular route. After college, I chose to go live in Beijing, China, where I taught English,” explains Flynn. “When I came home to the United States, I wanted to maintain my ties to China and the Chinese culture, so I began looking for jobs that involved China. I found a job with a Chinese pharmaceutical firm that wanted to introduce a brand of baijiu to the United States. Baijiu is the national liquor of China and the most consumed spirit in the world, but it is relatively unknown here. Within that position, my enthusiasm for China and the Chinese culture and my connection to baijiu introduced me to the world of liquor sales.”
NatalieFlynn CHILLED 100 MEMBER By Colleen Thompson | Headshot photo by Connor McLaren
Flynn worked in the industry for about a year when she found an opportunity to represent Don Q, seeing the position as a challenge with enormous potential. “Brand ambassadors foster interaction with a particular product—they create engagement, generate interest, and ensure that people are experiencing their brand. I am the first brand ambassador in the D.C. market, and it’s been exciting to meet everyone within the industry and generate interest in Don Q,” she says. “Most people hear rum and think one of two things: Tiki or Rum and Coke,” she continues. “While I’m not knocking either, this is a spirit category with a lot to offer. Most people know us for our white rum, but we have a whole line of luxury-aged rums. Our aging process happens in American white oak barrels that Jim Beam previously used, and we take our time.” Flynn’s current favorite rum in the Don Q lineup is the Oak Barrel Spiced—a blend of three- to six-year-old rum infused with cinnamon, vanilla, nutmeg, tamarind, and passion fruit pulp, with no artificial ingredients. “I love how our rums have no added sugar, and my favorite drink is a Daiquiri made with our Oak Barrel Spiced,” she says. “With no additional sugar, it really allows the true flavor of the rum to shine through. It’s also sentimental for me, as it’s the first drink I ever had made with Don Q.”
DON Q OAK BARREL-SPICED DAIQUIRI INGREDIENTS
1 ½ oz. Don Q Rum ¾ oz. lime juice ¾ oz. simple syrup PREPARATION Photo by Frank Jones, Beverage Director, Occidental Grill and Seafood
Combine all ingredients, shake, and strain.
RO-BRO MARKETING & PUBLIC RELATIONS Photo by David Jablonowski
Aaron Brost began his career at BSMG Marketing Communications (now Weber-Shandwick) in Chicago, working on well-known consumer food and beverage brands like Oscar Mayer, and DiGiorno Pizza, as well as the awardwinning Milk Mustache campaign. When offered the opportunity to join Beam Global Spirits & Wine (now Beam Suntory), he jumped at the chance to lead PR and strategic planning for DeKuyper Cordials and Geyser Peak wines. Over the course of eight years, he assumed responsibility for the full spirits and wine portfolio.
“Toward the end of my tenure, I began to explore the possibility of starting my own PR agency,” says Brost. “I was craving a better work-life balance and felt the process could be more efficient, effective, and enjoyable. Ro-Bro Marketing & Public Relations became a reality.”
What kind of clients do you work with? We work with brands we believe in and people with whom we’d enjoy a cocktail! Seriously though, we’re very fortunate to work with folks we know personally or who have been directly referred, which is the highest compliment. We’re known for building national and local lifestyle brands. Many of our clients work in the spirits, wine, food, and beverage industries.
What is your marketing philosophy? The people working on your business make the difference. As an extension of your team, we believe in hard work, accountability, and having passion for what we do—every day. Whether you’re the low man on the totem pole or the top dog, I learned early on that you roll up your sleeves and do what it takes to get the job done right.
What’s next for Ro-Bro? It’s hard to believe, but we’re celebrating 10 years in the business this August! During that time, both the PR and spirits industries have changed dramatically. We’ve learned to adapt to the marketplace and new media landscape, and have continued to successfully secure media coverage for our clients’ products and services. Later this year, we look forward to helping officially open the Bardstown Bourbon Company distillery in Bardstown, Kentucky; launch new base slush flavors for Kelvin Slush Co., and continue to generate awareness, buzz, and sales for all of our clients. Because they trust us to get the job done, we’ve often taken on projects outside of our core offerings, like celebrity/talent negotiation and management. The opportunity to learn new skills keeps things interesting. Bottom line: We’re always up for a new challenge. And we’re incredibly grateful to work with amazing clients and to be part of the spirits industry at such an exciting time.
MIX IT UP
SHOWTIME’S DRAMA SERIES RAY DONOVAN FOLLOWS THE LIFE OF A HIGH-PRICED HOLLYWOOD “FIXER.” L.A.’S HOTTEST CELEBRITIES, ATHLETES, AND BUSINESS MOGULS CALL UPON RAY TO MAKE THEIR PROBLEMS DISAPPEAR. OF COURSE, HE HAS SOME MAJOR PROBLEMS OF HIS OWN. MORE IMPORTANTLY, THERE ARE MORE SPIRITS SIPPED DURING THIS SHOW THAN ANY OTHER … INDEED, WHILE WATCHING, WE GET A SUDDEN URGE TO TOSS BACK SOME SCOTCH. HERE’S WHAT THE CAST LIKES TO DRINK. DASH MIHOK Dash Mihok portrays Bunchy Donovan, the most vulnerable of the Donovan brothers. Dash spoke to Gotham about where he likes to visit when he’s back in his old NYC neighborhood, “Automatic Slims … it has the feel of an old neighborhood bar,” he says. “Now I drink whiskey when I’m there. I think this whole Ray Donovan thing has rubbed off on me.”
KATHERINE MOENNIG Katherine Moennig is Lena, Ray’s wisecracking, mover-and-shaker assistant. Off set, Ray’s Gal Friday is a big fan of craft beer.
PAULA MALCOMSON In a shocking turn of events, the untimely and unexpected death of Ray’s wife, Abby (played by Paula Malcomson), has fans reeling. Malcomson drinks red wine.
EDDIE MARSAN Eddie Marsan plays Terry Donovan, a former boxer turned gym owner who suffers from Parkinson’s. Marsan enjoys drinking Irish whiskey.
JON VOIGHT Jon Voight plays Ray’s murderous, low-life father, Mickey Donovan. The 75-year-old actor was spotted drinking an amber-hued beer on the set, and was also recently seen relaxing on a Cancun beach with a bottle of Mezcal.
LIEV SCHREIBER Liev Schreiber stars as Ray, who’s constantly drinking some sort of whisky (mostly scotch), but the actor admits his favorite drink off set is a “Gin Martini, up, dry, with olives.”
MIX IT UP
You Can Have It with Celebrity Chef Devin Alexander
Photos by Mittera
What’s the inspiration for the cocktails you create?
This particular book is all about keeping dishes and cocktails fit (and low in sugars). I tried to create delicious flavors that would help people feel like they were indulging and “part of the crowd” when enjoying cocktails. I ended up transforming a very fruity passion iced tea into a cocktail that could rival a Cosmo by adding stevia (for extra sweetness), lime juice (for a fresh burst of flavor), and lime-infused Patrón Citrónge.
What are some tips for drinking while sticking to a healthy diet?
Adding frozen fruit to cocktails is always a great buffer to keep a drink cooler for longer. There are a ton of naturally sweetened, zero-calorie sodas and mixers that will keep people from consuming too many calories and sugars. I also suggest that one doesn’t hang out at food tables or by the bar. It’s easy to lose track of what you’re drinking or eating when you don’t have to make an effort to get to the cocktails or food. Also, remember that socializing is about enjoying people just as much (if not more) as it is about food. When your focus on an evening is to connect with others, either through meeting new people or having a deep chat with a current friend, you’ll be a lot less likely to overemphasize the food and drinks being served.
Can you share some tips for a healthy bartender lifestyle while working behind the bar?
I think the best tip for anyone is to always be prepared. Packing meals and snacks for breaks would be ideal. If you’re working long hours at a bar that doesn’t have healthy food options and packing food isn’t practical, having a dish picked out at a local takeout place with the number on speed dial takes the thought out of picking something healthy when you’re starved. If we choose food when we’re not super hungry or pressed for time, we can think more with our brains than our stomachs. I also provide a ton of regular tips for constraints like this on my Facebook page, facebook.com/devinalexander.
PASSIONILA COCKTAIL INGREDIENTS
Known as the life-changing chef on NBC’s The Biggest Loser, Devin Alexander is a New York Times bestselling author, restaurateur, weight-loss expert, and passionate advocate for health and happiness. Devin shares her tips and tricks about healthy imbibing and talks about her book You Can Have It!, an indulgent comfort cookbook filled with recipes for healthy living.
2 tbsp. lime-infused tequila (such as Patrón Citrónge) 1 passion tea bag (no sugar or caffeine) 1 ½ tsp. zero-calorie natural sweetener 6 oz. hot water 1 ½ tbsp. freshly squeezed lime juice Lime slice (for garnish) PREPARATION
Add tea bag and water to measuring cup. Brew tea for 10 minutes. When cool, squeeze tea bag over tea to capture optimum potency. Pour the tea into cocktail shaker. Add sweetener, lime-infused tequila, lime juice and ice. Shake until chilled. Strain into a highball glass. Garnish with lime slice.
Cleaner Tequila PA S OT E T EQ U IL A By Michael Tulipan
Tradition marries innovation in every bottle of Pasote Tequila. One of the many unique spirits in 3 Badge Beverage Corporation’s portfolio owned by August Sebastiani, Pasote is produced at the El Pandillo Distillery in Jesús María, Jalisco by Master Distiller Felipe Camarena.
The brand’s packaging reflects the culture and traditions of the region. All the materials from the labels to the bottles are from Mexico. A local family of glass artisans makes every bottle by hand. As a result, every bottle is unique and reflects Pasote’s authenticity.
Pasote follows the age-old method of producing tequila–but with a few innovative twists that help create the best possible spirit. As part of the tahona process, where a large stone slowly crushes the agave, the distillery uses an, energy-efficient version named “Frankenstein” to remove higher amounts of agave sugars from the fiber, yielding a softer, more flavorful profile. The distillery also modified its ovens with steam pressure on the top and bottom so that the agave cooks in a more balanced way.
Each expression of the tequila highlights a different hand-screened Aztec feature. The Blanco showcases the Aztec sun god, Tonatiuh, the patron of warriors. He blessed humans with warmth and fertility, but in return demanded live sacrifices. The Reposado features the Aztec jaguar warrior, who fought on the front lines and captured prisoners for Tonatiuh. The Añejo highlights an eagle warrior, the most fearsome group of Aztec fighters, comprised of only the bravest noblemen.
The use of rainwater in the Pasote tequila produces a cleaner tequila and is also an environmentally friendly process that allows the distillery to leave nearby water sources untouched. On top of El Pandillo, the distillery created a system capable of capturing water during Jalisco’s rainy season.
All of Pasote’s tequilas are designed to be enjoyed neat or in a classic cocktail, such as the Paloma. Sebastiani wants bartenders to “feel good about serving Pasote to their customers. Not only is the tequila of high quality, it is also crafted naturally with no chemicals, coloring, or flavoring additives, which lets the agave really shine.” As for the rainwater? He says, “The resulting tequila is cleaner with bigger flavors and lends itself nicely to handcrafted cocktails.”
BACARDĺ LEGACY GLOBAL COCKTAIL COMPETITION WINNERS By Mathew Powers | Photos courtesy of BACARDÍ Rum
he United States Bartenders’ Guild (USBG) and BACARDÍ Rum crowned Moe Isaza of Boston and French Scotty Marshall of Washington, D.C., as the U.S. national finalists of the seventh annual USBG Legacy Cocktail Competition. The competition challenges some of the best mixologists in the industry to create the next generation of classic rum cocktails using BACARDĺ Superior, BACARDÍ Ocho, or BACARDÍ Gold Rum. Moe Isaza, who once worked for 2015 national winner Ran Duan, took home the award for his Poderoso, a mix of BACARDÍ Ocho, bitter orange Amaro Montenegro, pineapple juice, coffee liqueur, and a muddled lemon wedge. Poderoso, Spanish
for “powerful,” pays tribute to the strong people of the Cambridge bartender’s family. “This competition means a lot to me,” said Isaza. “This was a moment where I could tie my family and career together. I now have the opportunity to elevate the industry. Where we can break the mold, we will.” Meanwhile, while some bartenders make Hurricanes, French Scotty Marshall was inspired by one. He was born in St. Thomas during a Category 5 hurricane. His winning Coki Beach cocktail, comprised of BACARDÍ Ocho, toasted coconut syrup, lime juice, and allspice dram, derives its name from a beach located on the island. “The Legacy Competition was something I heard about, and the
magnitude was expressed to me, but nothing compares to what you feel when you’re creating your cocktail and pouring your heart and soul into your story and then manifesting that on stage,” said Marshall. Isaza and Marshall will represent the United States this May in Mexico City at the BACARDÍ Legacy Global Cocktail Competition. A spokesperson for BACARDÍ explained that the competition “recognizes and nurtures the talent of passionate, innovative bar professionals. BACARDÍ will offer year-long support to further their careers by creating experiences tailored to meet their goals and providing them with opportunities to travel, work with the industry’s best, and serve their original ‘Legacy’ cocktail at exceptional bars throughout the world.”
MOE ISAZA Poderoso
FRENCH SCOTTY MARSHALL Coki Beach Cocktail
MIX IT UP
IN THE KNOW
2 oz. rye whiskey ¾ oz. Vya Sweet Vermouth ¾ oz. Vya Extra Dry Vermouth 3 dashes Essensia Orange Muscat 1 dash bitters 3 brandied cherries (for garnish) PREPARATION
Combine ingredients in a mixing glass. Add ice and stir until chilled; strain into a cocktail glass. Garnish with cherries.
OC TO B ER
Manhattan M O N T H VYA VERMOUTH AND CHILLED MAGAZINE MIX MANHATTANS ALL MONTH LONG
ORIGINAL AMERICAN CRAFT VERMOUTH VYA AND CHILLED MAGAZINE HAVE TEAMED UP TO TRANSFORM OCTOBER INTO MANHATTAN MONTH. In celebration of this timeless, wonderfully crafted cocktail, the duo plans to raise awareness of the program throughout the restaurant, bar, and mixology communities. “We are thrilled to be joining Vya Vermouth in helping to make sure the month of October becomes synonymous with the Manhattan cocktail. Not only is Manhattan Month for a good cause (by raising money for several different organizations), but also, who doesn’t love a skillfully made Manhattan? We should definitely be enjoying more of these classic drinks,” said Jeff Greif, publisher of Chilled Magazine.
Not only will Manhattan Month encourage the mixing of and delighting in more of the signature cocktail, every sip savored will raise money for a good cause. “We’re looking to include a charity tie-in with Manhattan Month, something we’ve wanted to do from the beginning,” says Jim Fricke, director of sales and marketing at Quady Winery, producers of Vya Vermouth. “We are eager to spread the news and build excitement around Manhattan Month.” For more information about Manhattan Month or Vya Vermouth, or to learn how to participate in Manhattan Month 2018, contact Colin Hough at firstname.lastname@example.org. Visit ManhattanMonth.com and join the conversation at #MANHATTANMONTH
DRINK IN HISTORY
h c n u P s ’ Planter By Lanee Lee
CONSIDERED A CLASSIC TIKI COCKTAIL, PLANTER’S PUNCH IS A STRANGE BIRD FOR TWO REASONS. FOR STATERS, IT’S MORE OF A CLASS OF DRINK, RATHER THAN A SET RECIPE AND THE ORIGINAL RECIPES ARE IN VERSE. IF IT WERE INVENTED TODAY, PERHAPS THE INSTRUCTIONS WOULD BE SET TO A RAP.
owever, poetry recipes were in vogue when Planter’s Punch was invented in the West Indies, specifically in Jamaica, probably somewhere between the late 18th century or 19th century. The rum, citrus, and simple syrup concoction was prepared for workers to help them keep cool in the scorching Caribbean heat. As a British Colony, Jamaica’s refreshing new drink quickly spread to the U.K. Of course, punches were already all the rage in that day, but a new recipe featuring exotic, imported rum was certainly a kick. Although there is no record of who officially invented Planter’s Punch, the first printed recipe appeared in September, 1878 in Fun, a London-based magazine:
PLANTER’S PUNCH! A WEST INDIAN RECIPE
A wine-glass with lemon juice fill, of sugar the same glass fill twice Then rub them together until The mixture looks smooth, soft, and nice. Of rum then three wine glasses add, And four of cold water please take. A Drink then you’ll have that’s not bad — At least, so they say in Jamaica. In just a few decades, shortened versions start to appear in U.S. newspapers. In 1903, The Kansas City Star condensed it to four, short, sweet lines:
One of sour One of sweet Two of strong And one of weak And The New York Times ran one in 1908 that read:
Take two of sour (lime let it be) To one and a half of sweet. Of Old Jamaica pour three strong, And add four parts of weak.
We can assume the water was added as rum back in those days, and came in at a smoking hot, scorchyour-mustache-off proof. Rum drinks soared in popularity until Prohibition. Thanks to America’s tiki pioneers, Donn Beach (Don the Beachcomber tiki bars) and Victor Bergeron (Trader Vic Polynesian restaurants), they made a comeback after World War II. Planter’s Punch appeared on both menus. Don the Beachcomber adds grenadine, falernum, and bitters, and Trader Vic’s features grenadine and soda water. But as mentioned before, the Planter’s Punch was meant to be riffed on. With such a balanced foundation of sweet and sour, it begs for improv, much like a melody calls to a jazz musician. However, if anyone tries to tell you that Planter’s Punch hails from Charleston, South Carolina, and was invented at the Planters Inn, that’s one thing the drink is not. That’s another urban legend, although they do enjoy their Planter’s Punch in Charleston. Now that you know the rest of the story, here’s a recipe (albeit unrhymed) for you to try a taste.
Planter’s Punch INGREDIENTS
3 oz. Worthy Park Estate Rum-Bar Gold Rum 1 oz. freshly squeezed lime juice 3 dashes of Angostura bitters 1 oz. simple syrup Citrus fruit (for garnish) PREPARATION
Combine all ingredientes in a tall glass and fill with crushed ice. Swizzle and garnish with pineapple wedge, orange slice and/or mint sprig.
FOOD KNOW HOW
Just thinking about a juicy mango conjures up images of tropical climates and exotic foods. From sweet to savory dishes, mangoes create a distinctive flavor profile; creamy and sweet, acidic and sour. The fruit takes center stage in everything from curry to chutney and lassi (a yogurt drink from India) to mango sticky rice (a Thailand dessert). Here in the United States, spring is peak mango season, and that’s when bartenders across the country joyfully incorporate the golden fruit into cocktails. In Los Angeles, Big Bar is using mangoes in its newest menu launch. Bar manager Cari Hah created the cocktail. “This drink is based off a traditional Brazilian cocktail called a batida, but I wanted to create a drink that tasted like mango sticky rice,” she said.
MANGO FANDANGO INGREDIENTS:
1 ½ oz. sweet rice-infused cachaça and rum* ½ oz. mango vodka ¼ oz. mango purée 1 oz. milk mix (condensed milk and coconut milk) Mango chunk (for garnish) PREPARATION:
Combine all ingredients in a shaker and shake until well blended. Pour into a glass filled with crushed ice. Garnish with a mango chunk and a sprinkle of black sesame seeds. *SWEET RICE-INFUSED CACHAÇA AND RUM:
Glutinous sweet rice is a Thai staple. Blend sweet rice with a bottle of cachaça and a bottle of rum. Allow to rest for three days; strain.
CHANGING THE WAY WE INTERACT WITH TRASH
The Z Beverage Kit for Bartenders By Kara Pound
Do you love traveling and going out to eat, but have a hard time stomaching the waste associated with single-use cups, napkins, to-go containers, straws and the like that are cramming our landfills? Zoetica can help assuage your waste woes. Zoetica was founded in 2017 by Karen Hoskin, cofounder of Montanya Distillers (a rum craft distillery located in Colorado in the Rocky Mountains), along with Elizabeth Smith. The company aims to reduce the use of disposable items such as plastic bags and coffee cups by offering sustainable systems chockfull of products that people can reuse. Take The Warrior, for example. The Warrior is a complete system for everyday use, and for $250 (and zero human footprint), you get a market tote bag, a reusable double-walled stainless steel coffee cup and water bottle, two to-go containers with leakproof tops, an organic cotton napkin, a produce bag, cutlery, and more. “We provide a system and promote a lifestyle that allows customers to refuse convenience trash every day,” explains Hoskin. “Our products are durable, stylish, lightweight, and compact to encourage use.
We hope to significantly change the way people interact with trash, producing the ripple effect that will reduce the amount of junk ending up in our landfills.” Zoetica offers a slew of products, including The Z Beverage Kit for bartenders on the go and the Sustainable Kitchen Box for chefs looking to remove paper and plastic wares from their kitchen. Learn more at zoeticalife.com.
RUM EX P
Unsweetened, uncolored, and only lightly filtered.
D R I N K R E S P O N S I B LY. Mezan Rums 40% Alc./Vol. (80 proof). Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.
BEST IN CLASS IV
BAR CONVENT B R O O K LY N
The International Bar and Beverage Trade Show is coming to Brooklyn, NY June 12 & 13, 2018 Brooklyn Expo Center
seurs s i o n n o C s e Spirit c a r b m E ico, of Mex
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In what seems like an overnight sensation, mezcal and tequila have easily become the most coveted bottles in American barrooms. Consumers and industry experts alike are diving deeper into the history and heritage of agave spirits. A driving curiosity to understand each brand through their unique nuances, different expressions, and complexities has catapulted these magical spirits of Mexico into the spotlight. “It’s really insane that we just opened on New Year’s Eve, and we’re going through 15 cases a month … and we’re only a 60-seat restaurant!” states Jess Goldfarb, managing partner of Due West, a trendy new hot spot in New York City’s West Village. “Tequilasoda is replacing vodka-soda,
Margaritas are the new Cosmos, and our specialty cocktail, the Old Diablo featuring mezcal, is by far the most ordered item on our drinks list. And the craziest thing is, we’re not even an agave bar.” It’s true that Due West isn’t an agave bar at all—it’s a neighborhood bar
featuring craft cocktails, light bites, and a very fresh raw bar. “I used to save the mezcal for just industry friends. I had really expected when we opened that’s who would be ordering the stuff,” said Goldfarb. “It is really curious to see just how much this stuff is starting to become commonplace.” CHILLEDMAGAZINE.COM
No longer are mezcal and tequila known as party drinks among college frat houses. Questions like, “How does terroir shape these spirits?” “How many agave varietals are there? What are they? Can you make mezcal and tequila out of all of them?” and “What are the real differences between mezcal and tequila, anyway?” are now becoming mainstream.
Our palates are evolving, becoming more diverse, more complex, and really just more sophisticated.
“You can have a full range of flavors in both spirits. Some brands are known for having a robust nose of wood, smoke, and savory herbs, while others have delicate sparkling notes of bright citrus, tart fruit, and peppery spices,” states Robert Barcelo, bartender at newly opened New York City bar Simon & The Whale. “Our palates are evolving, becoming more diverse, more complex, and really just more sophisticated. Today I had someone ask me for something more full-bodied with a floral aroma or a crisp acidic finish, and they weren’t asking for a glass of wine.”
Connoisseurs have known for a long time that mezcal is extremely special. Terroir, in addition to agave varietal, both play a significant role in taste. Most mezcals in the American market are produced from agave varietal Espadin; however, there are currently up to 30 different strains of agave grown in the 9 designated regions of Mexico granted by law for mezcal production: Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacán, and Puebla are all included. As a result, mezcal flavor profiles are indeed shaped by terroir, but much of what shines through can also be highly agave-oriented, too. For example, Origen Raiz, a new mezcal from Durango, is made with 100% wild agave Cenizo. It has both a unique terroir and agave. A hardy species, Cenizo can withstand frosts, allowing it to grow at higher elevations. The agave takes between 10–14 years to reach maturity prior to being ready for harvest. Once harvested, the agaves are roasted in a wood-fired earthen pit oven (in traditional mezcal fashion), milled with a mule-drawn tahona or grinding stone, and mixed with water from a local spring and left to ferment in open-air vats. Origen Raiz is then double-distilled in copper stills and categorized as joven mezcal—meaning it’s not aged in wood or matured in glass, but only rested briefly before bottling. It initially comes across as lightly perfumed with floral notes of raw honey and honeysuckle and finishes with a rich palate of full, roasted agave roundness and a hint of spiciness. When you sip it, you really taste a sense of place. As
illustrated in this brand, mezcal is truly about connecting you with a sense of culture and tradition. Tequila is also about tradition, but with distinct production standards. It is heavily government regulated and can only be made from blue agave, or agave tequilana. Almost all tequila is produced in the Mexican state of Jalisco; however, Mexican law does allow other regions to produce tequila, including Tamaulipas, Nayarit, Michoacán, Guanajuato, and Tequila.
Think of tequila government as similar to how America places strict rules around the process and ingredients used to produce certain spirits like Kentucky straight bourbon, or the way countries like France define their different wine regions with Appellation d’Origine Contrôlée (AOC). Simply stated, tequila is governed by its own rules. Climate, soil, and terrain play a significant role in what comes through the bottle, just like mezcal, but also with major differences in process and regulation. Jimadores, Mexican farmers who specialize in agave harvesting, harvest the heavy agave by hand, a tradition that has been in place for centuries. The cooking of the agave is also a crucial step in the production of tequila. The agave piñas are put inside either a traditional oven, where they are steamed, or into autoclaves, which are similar to a pressure cooker, but on a larger scale. Autoclaves take less time than the oven, also known as the hornos method. Tequila must undergo two distillations to be officially labeled tequila. When bottled, the spirit must be within somewhere between 35% and 55% alcohol. Also as a rule, blanco tequila can be rested for up to two months. Reposado tequila is aged in barrels between sixty days and one year. Tequila aged longer than one year and up to three years is labeled as añejo; anything longer than three years is labeled as extra añejo. With the growing popularity of both mezcal and tequila, the question remains if distributors and producers will be able to meet this new demand while maintaining the authenticity these spirits are known for. After all, the category as a whole has been estimated to have increased by 121 percent since 2002, according to the Distilled Spirits Council. But most aren’t worried; after all, if you’re a seasoned agave-drinking expert, you are staying curious, all the while slowly sipping your way through the regions of Mexico, not shooting it back … well, at least not anymore.
Red, White & Nue Cocktail Red, Red, White White & & Nue Nue Cocktail Cocktail Ingredients: Ingredients: Ingredients: 11 ½ oz Nue Vodka ½ oz Nue Vodka 11 ½ oz Nue Vodka oz lemonade 11 ½ ½ oz lemonade ½ oz lemonade 11 ½ oz watermelon juice ½ oz watermelon juice 1 ½ oz watermelon juice Blueberries & watermelon Blueberries & watermelon Blueberries & watermelon for garnish for garnish for garnish
On the Tequila Trail By Mike Gerrard
Over the last six years, the town of Tequila in Jalisco, Mexico, has seen its tourist revenue grow from $120,000 to $1.2 million a year. It’s a sign of the growth of interest in tequila, as a spirit. But with 1,400 brands and over 3,000 tequila labels to choose from, where does one begin? Chilled went to Jalisco to discover the tequilas that
should be on your radar today. We began with one of the bestknown brands: Patrón. David Alan, Patróns director of mixology and trade education explains, “Tequila has gone from being a regionally popular drink to a nationwide phenomenon. You can now find a variety of great tequilas in any city in the United States. Bartenders
are recognizing the versatility of the spirit and consumers are drinking it in a wide variety of drinks, or perhaps more tellingly, sipping tequila neat or on the rocks, as you would a great whiskey.” While Patrón’s distillery in the Jalisco highlands is on an industrial scale, it still sticks to
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“I don’t want to be the richest man in the cemetery. I want to make the best tequila I can.” - Carlos Camarena, master distiller of El Tesoro Tequila
Carlos Camarena, El Tesoro
traditional methods. The blue agave plants are brought in by truck, split into even pieces at the skilled hands of the jimadors, and fed into ovens for cooking. The cooked agave is then stone-milled in the ancient tahona process. In the past, a horse would walk around the mill and pull the stone that crushes the juice out of the cooked agave. (Nowadays it’s more likely to be a John Deere tractor.) Patrón is one of only a handful of distilleries that continues with this labor-intensive process to produce a better flavor. At Don Julio, Master Distiller Enrique de Colsa explains what makes the brand’s tequila unique. “We only take agaves that are mature and ripe. Not all agaves in the same field will be mature at the same time, but most distilleries will harvest the entire field, as it’s more economical. We take maybe 20% of the agave, then return in six months and check again. If I’m going to make the best, I need to start with the agave.” Although the town of Tequila is better-known, there are notable distilleries 15 minutes away in Amatitán. One of the most distinguished distilleries there is Herradura, which has been making tequila since 1870. The Herradura Suprema, aged for 49 months in oak barrels and boasting a complex mix of oak, butterscotch, flowers, dried fruit, and, of course agave, is especially noteworthy. “Pair it with sweet things, or sip it as an after-dinner drink,” advises Ruben Aceves Vidrio, international brand ambassador for Casa Herrradura.
Also in Amatitán, is 123 Organic Tequila, which Master Distiller David Ravandi founded in 2010 and is one of the first certified organic distilleries in Jalisco. The Extra Añejo Diablito is aged for 40 months in new French Limousin oak barrels, which makes the tequila rich and creamy with vanilla and peppery notes. Ravandi also produces El Luchador (“The Fighter”), which certainly packs a punch at 110 proof. It’s specially designed for bartenders as a cocktail base or for drinking neat as a digestif.
“I think that agave spirits continue to gain as sippers and in cocktails, and more modern Mexican restaurants will open across the country. Tequila will continue its growth, while mezcal will have its small, loyal followers.” - David Ravandi, founder, 123 Organic Tequila Another organic tequila to be on the lookout for in Amatitán is Azuñia Tequila. According to Kailee Asher, Azuñia’s mixologist, the distillery’s setting food trends, not following them: “Growing organic agave and practicing sustainable farming is just the way we’ve always done it.” Chilled found that the best tequilas came from distillers who proudly maintain their traditions at the expense of profit. As Carlos Camarena, master distiller of El Tesoro Tequila, says, “I don’t want to be the richest man in the cemetery. I want to make the best tequila I can.”
Jesus Hernandez, Altos Senior Maestro Tequilero
Tequilas that caught our eyE 1. Agave Loco Agave Loco uses a pepper curing process to produce its tequila. Master Blender Tom Maas explains, “Curing is a process used to preserve or affect the flavor of a product. We use our own proprietycuring process using peppers to soften and take the bitter notes out of the alcohol in the tequila.” 2. Altos Like Patrón, Altos traditional tahona
uses the maceration
process. “The productivity is very low, but that’s how we get flavor,” says Maestro Tequilero Jesús Hernandez. That’s certainly true of the brand’s reposado, which is matured for five to seven months rather than the minimum legal requirement of two months. 3. Casa Dragones Casa Dragones captures the terroir of tequila by only producing small batches, with each bottle signed and numbered. Try the crisp
and crystal-clear Blanco (which Epicurious named Best Blanco Tequila) or the more complex Joven, a blend of extra-aged tequila matured in new American oak barrels for five years. 4. Cazadores The Cazadores recipe dates back to 1922, when the founder decided he wanted to make a smooth tequila, at a time when the spirit was very rough. “To get the smoothness, we ferment for seven to nine days, one of the longest fermentations in the industry,” says Tania Oseguera, Cazadores brand ambassador and master tequilier. “This includes a secondary malolactic fermentation, which gives us a buttery sweetness. Many distilleries simply add glycerin.”
On the Tequila Trail
5. El Tesoro Don Felipe Camarena El Tesoro founded El Tesoro in 1937, and today his grandson, Carlos, is the master distiller and an inspiring enthusiast of the agave. “This plant looks to survive no matter what. I am an agronomist and in love with this plant. And you can’t make first-quality tequila with second-quality agave.” Carlos is unusual in that he distills to proof, rather than over-proof and then dilute. “Water not only dilutes the alcohol, it dilutes flavors, too. How do you distill to proof? Patience. Are we efficient? No, we’re the opposite … but we love it!” 6. Olmeca Olmeca produces mixto tequilas, which often get a bad rep, though tequila distillers themselves have a great deal of respect for a good mixto. The use of the tahona maceration process, masonry ovens, and small copper pot stills ensures a fine product. While they are mostly used in cocktails, a fine mixto like Olmeca makes for a great sipping tequila.
7. Volcán De Mi Tierra Despite tequila’s heritage, there’s always room for a new kid on the block, and that’s Volcán. The name comes from the wonderful view the distillery has of the Tequila Volcano, which not only provides the brand’s name, but also the volcanic ash that influences the flavors of the blue agave. Volcán’s blends lowland and highland tequila to provide distinctive flavors. The distillery offers two styles; a Blanco and Cristalino. The Cristalino is so crystal clear that it practically sparkles like a diamond. Cristalino isn’t yet an official category of tequila yet, but distillers are lobbying for it. As Carlos Camarena says, “Tequila is like a person that has two faces. One is looking back, the other is looking forward.” 8. Bribón Tequila This new concept in tequila fuses old world traditions and techniques with modern technology and innovation to
create bold and approachable tequila. A “bribon” is a wildly charismatic person; following their own rules; never accepting negativity and embracing life. 9. Angelisco Tequila A timeless spirit, Angelisco is produced in the Highlands of Jalisco from blue weber agave grown in the deep red, mineralrich, volcanic soil within the Golden Triangle of the Los Altos region, nurtured by the hands of the Aceves family, with over 100 years of craftsmanship. 10. Tequila Chamucos Conceived by two friends; the Oscar nominated Mexican film director, Antonio Urrutia, and his friend, hand-blown glass bottle artist Cesar Hernandez, along with U.S. importer Mark Howard, Chamucos (originally produced and bottled as Reposado only) was launched in 1994. Made using only organic Los Altos agave, slow cooked in masonry brick ovens, and distilled in specifically designed stainless steel Alambique stills.
HOLY SMOKES! By Jose Martinez
Mezcal (for the most part) is produced in Oaxaca, Mexico, a state roughly 6,500 feet above sea level. The climate is hot and arid (it is so dry that the angels share evaporation in aging barrels is 10%, perhaps one of the highest in the world) and it’s from these desert conditions that mezcal—a distilled alcohol made from agave plants native to Mexico—is born. Unlike tequila, which is only made from blue agave, mezcal can be made from any of 150 agave species found in Mexico. There are approximately 150 varieties of agave in Mexico, however only 30 to 40 varieties of agave have starches that can be converted into sugar, which can ferment to create mezcal, the others don’t have those starches. Also, unlike tequila, mezcal is not geographically specific, which means that while all tequila is mezcal, not all mezcal is tequila. Wrap your head around that fun fact. In Oaxaca, three rivers meet to form the Central Valleys Region, where small villages exist on rugged mountains and dense valley floors. Here, agaves are grown at high elevation, some hanging horizontally off the sides of cliffs to survive. The resulting diverse terroir makes every mezcal flavor unique and is a smoky taste thanks to the region’s climate and soil. The Cortés Family has been making mezcal for the last 180 years, crafting an impressive array of brands and styles. Agave De Cortés is distilled in the region of Santiago Matalán, Oaxaca. They use Espadin agave, which is the most prevalent species of agave in Mexico and
“Agave spirits, including mezcal, have been wildly popular across the nation as demand from experimental consumers continues to grow. As a counterbalance to the fast pace of this day and age, we’re seeing that today’s consumers are drawn toward brands with tradition and a sense of old-world authenticity. Mezcal embraces the artisanal and handcrafted persona with mezcaleros and small villages in Oaxaca producing small batches of mezcal from a variety of different maguey species. Each batch is unique and highlights the bold dominant flavor profiles that consumers and mixologists are looking for.” - August Sebastiani, President, 3 Badge Beverage Corporation
known for its ability to adapt to several climates and cultivation and its quick growth cycle. The family also produces Nuestra Soledad, crafting six varietals of mezcal from six different villages. All are 100% Espadin and woodfire roasted in an earthen pit (that is the smoky flavor my friend!) wild fermented in open-air vats, and distilled in copper stills. The family’s artisanal El Jolgorio is made in small batches. Each bottle is marked with the agave species used, the age of the harvest, the name of the village and distillery, master distiller’s name, and the batch and lot number, all of which helps to connect the drinker with the terrain, its inhabitants, and its wildlife. These unique mezcals include Pechuga, which incorporates raw meat into the distillation process. Produced in the same area, artisanal Los Amantes Mezcal, is grown in Mexico’s premium mezcal region using 100% Espiden Agave.
“I learned to make mezcal with the 5th generation master distiller Don Lupe 23 years ago. I am honored that I was taught to make mezcal by a Zapotec master. I was later elected by a group of 14 brands in 2004 (when there were only 40 existing brands to present mezcal into the global market). I sold and still sell some of those brands in 16 different countries. For over 20 years, I taught many others how to brand and export their mezcals. Now mezcal is an internationally accepted category with approximately 250 brands and 500 palenques, everyone different and exciting. With my brand Scorpion Mezcal I’ve changed to steam cooking the agave, because many people do not like the aggressive smoky flavors of traditional mezcal. Steam cooked mezcal is smooth, soft, delicious, and easily drinkable, which can be enjoyed for sipping as an exceptional agave-flavored nectar. Steam cooking also makes mezcal more accessible and cocktailfriendly, so these wonderful agave flavors can be combined, resulting in so many artistic inventions from our mixologists friends. I also age mezcal for the experimental brown spirit fans who wish to venture out to the next level of mezcals.”
Los Amantes translates to “The Lovers” and is named for an ancient Aztec legend, the Legend of Mayahuel, which describes the origins of - Douglas French, Master Distiller, mezcal. Los Amantes Mezcal Caballeros Inc./Scorpion Mezcal has earned the COMERCAM certification, accrediting the mezcal is produced by applies when swapping mezcal for traditional methods from 100% bourbon or rye in an Old Fashioned agave. or instead of tequila in a Paloma. I only drink Mezcal Palomas, as the Del Maguey is another impressive smokiness adds more flavor and mezcal producer. Its vast lineup nuance. includes VIDA, which is one of the most popular mezcals found in “Soledad, especially San Luis Del bars. Rio, plays really well with citrusy cocktails,” Eton points out. “Most “VIDA is a great way to introduce of the higher-end mezcals have so people to the spirit, although it much personality that it would be a is a little aggressive in cocktails,” shame to hide them under citrus and says Scott Eton, program director modifiers. They all have their place, at Melrose Umbrella Co. in Los and sometimes an $18 Chichicapa Angeles. Negroni is totally worth it.” “I love the earthiness and complexity that mezcal adds to cocktails. Whether I’m drinking a Negroni or Martinez—both ginbased—mezcal is a wonderfully pleasing substitute. The same
There’s a popular saying in Oaxaca: “Para todo mal, mezcal, y para todo bien, tambien.” “For everything bad, mezcal, and for everything good, as well.”
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Outdoing anIndustry Standard
ESPOLÃ’N TEQUILA By Jose Martinez
ESPOLÒN TEQUILA IS THE DREAM COME TRUE OF MASTER DISTILLER CIRILO OROPEZA. Tequila-making is Cirilo’s life’s work, and from
the start he made it his charge to use his skills and passion for the art to create a tequila so good that he would be proud to share it with the world. Espolòn is that tequila. Named for the spur of the iconic rooster, a national symbol of pride, and packaged in a spirited salute to the art of legendary Mexican artist José Guadalupe Posada, the tequilas of Espolòn are a powerful tribute to the true storied culture of Mexico itself. Cirilo had worked in spirits before in Mexico, but in 1998 his true dream was realized when he was put in charge of the recently-built Destiladora San Nicolas (NOM1440) in Jalisco. It is there that Espolòn Tequila is produced among the plantations of Los Altos (Highlands) where the craft of making tequila aptly blends time-tested Mexican tradition with the latest technology. Nearly 2,000 meters above sea level in the “Golden Triangle” of the Highlands, Espolòn Tequila is sourced from 100% blue Weber agave. The Highlands’ climate and environment can be challenging but the result is the production of agave with higher sugar content and more flavor than most agaves grown in other regions. Espolòn Tequila sources its agave’s from local Agaveros (agave farmers), when the fruit is between six to ten years old, as that is when they find the fruit to be at its sweetest. With the piña harvested, it is cut into quarters, and then slow-cooked. While the industry standard is to cook the piña for 18 hours, Espolòn cooks its agave longer than the industry average for perfect caramelization. Veering from tradition, Oropeza cooks his piñas longer and roasts them in outdoor stainless-steel pressure cookers to gain stability, resulting in a tequila beloved for its smooth finish. The cooked piñas are transferred to a milling area for sugar extraction to ferment the juice. Where the traditional method of crushing piñas calls for the use of a tahona—a large stone wheel used for crushing agave—Espolòn uses four mechanical roller mills to separate the most juice extract from the fibrous pulp. Both Column Still and Pot Still distillation methods are used in the production of Espolòn, with Espolòn’s Pot Still distillation process taking longer than the industry standard, to allow for more flavors to be extracted. While tequila is generally aged in used French or American oak bourbon barrels, Espolòn only ages in American oak barrels, with a lighter No. 2 char, to impart more subtle caramel and vanilla notes. Its 200-liter barrels are smaller than the industry standard 500-liter barrels so the liquid can have more contact with the wood for additional complexity. Espolòn’s Reposado rests for a minimum of two months and Espolòn Añejo is aged for at least 12 months in American Oak Barrels, then finished in Wild Turkey Bourbon barrels with No. 4 Char. The proof is in the bottle—Espolòn’s spirits lineup ranges from approachable and smooth Blanco to complex, sharp, and flavorful aged tequilas Reposado and Añejo.
“THE POPULARITY OF TEQUILA CONTINUES TO BE ON THE RISE. IWSR IS FORECASTING TEQUILA TO SURPASS THE RUM CATEGORY BY 2022. WE ARE CONFIDENT THAT ESPOLÒN WILL BE ONE OF THE PREMIUM TEQUILA BRANDS TO SPUR UP THIS GROWTH AS CONSUMERS CONTINUE TO DISCOVER AND ADOPT THE BRAND.” - CHRISTINE MOLL, MARKETING DIRECTOR TEQUILAS AND RUMS FOR CAMPARI AMERICA
SAVE THE DATE JULY 17 – JULY 22ND TH
TICKETS ON SALE
MAY 1, 2018 For more information, visit TalesoftheCocktail.com. Search #totc2017 for a look at what last year’s event looked like!
THE CLEAR ELIXIR RESURGED By Colleen Thompson
VODKA WAS ONCE THOUGHT OF AS A BLAND WHITE SPIRIT, BUT HAS MADE A FASHIONABLE COMEBACK. NO LONGER DISMISSED AS DULL AND FLAVORLESS, THE CLEAR ELIXIR HAS MADE A RESURGENCE.
THE CLEAR ELIXIR RESURGED
“Vodka will continue experiencing the craft and organic trends, especially the single estate versions, while moving away from the cheap or super expensive styles.” - Lidia Ovsyannikova, Senior Global Brand Manager, Mamont Vodka
ntil recently, vodka was defined as “without distinctive character, aroma, taste, or color,” according to the U.S. government’s Code of Federal Regulations. Well, times are changing. Following on the craft movement, the newest crop of vodka is all about ingredients, distillation, provenance, and heritage. Consumers are looking for brands with locally sourced ingredients, artisan production methods, and interesting stories to sell. No longer content with vodka being thought of as bland or boring, distillers are making spirits with depth and body—everything from creamy and sweet to peppery and spiced— retaining each spirit’s characteristic smoothness, but defining its distinctiveness. From corn to rye, potatoes to rice, and winter wheat to grapes, an array of base ingredients are making vodkas. Distillers are shunning neutral
of ingredients that add a depth of flavor. Vodka can essentially be made with any fermentable with wheat being the most common base, resulting in elegant, citrusy vodka. Rye adds spice, potatoes add a creamy mouthfeel, barley adds acidic notes, grapes add floral hints, and corn adds sweetness.
Tito’s corn-based vodka out of Austin, Texas, is the biggest craft success story in the United States. Using his own, down-home Texas personality as the authentic backstory, Tito Beveridge began distilling his spirit from locally sourced yellow Texas corn and local aquifer water. Tito’s has since virtually transcended the craft arena, accumulating a $2.5 billion fortune. On the heels of Tito’s success, the U.S. craft vodka arena has exploded and given rise to a Deep Eddy Vodka - Bottling LIne new crop of artisan labels that have continued to seek out alternative base ingredients in their way into an attempt to stand out from the pack. bases in favor
Th k Y!
I just want to thank you for helping get these bottles to our consumers. It has been an amazing ride, and I appreciate your help in making this crazy dream of mine continue. Thank you very much.
CORE fits in with what we do at Tito’s Handmade Vodka – helping people help people.
Take Graybeard Distillery Bedlam Vodka from Durham, North Carolina. Graybeard was formed in 2016 when two law school buddies, Scott Russ and Brandon Evans, recreated a vodka recipe that Evans’ grandfather had passed down to him from Ireland. Both men were captivated by the uniqueness of the nose and flavor of the vodka distilled from long-grain white rice. “A track of vodka producers is coming into the industry using unique base ingredients and processes,” says Evans. “They’re inspired by their passion for something better, offering consumers vodka that shows them the potential of this spirit. These producers are at the forefront of the evolution of vodka, creating products that are complex, delicious, and drinkable.”
THE CLEAR ELIXIR RESURGED
Scott Russ and Brandon Evans Bedlam Vodka - Durham, NC
Alongside with base ingredients, distillers are also paying close to attention to the water they use. Vodka, after all, only consists of two ingredients: grain and water. The word vodka is derived from the Slavic word voda, which means “water.” Whether collected from a mountain spring in the Upper Tetons of Idaho (like Zodiac Vodka), glacial water from the Great Lakes (like Michigan’s Grand Traverse Distillery’s True North Vodka), or San Francisco’s fog (like Hangar 1), when it comes to vodka ingredients, water has taken a starring role. “Consumers have a heightened level of curiosity about what goes into their food and drink, so the spotlight is returning to authentic and proven quality foundations,” said Yann Marois, global vice president and CMO for Grey Goose Vodka. “Grey Goose is doing extremely well in this space because it’s 100% traceable and made from just two single-origin French ingredients: the finest soft winter wheat from Picardy and fresh spring water from our well in Gensacla-Pallue. The highest-grade soft winter
ity and consistency “The first thing the vodka consumer wants is continu difficult to maintain in taste profile. If brands do not have that, it will be ry remaining strong, a loyal consumer base. We foresee the vodka catego than name brands, but consumers will weight quality and value heavier packaging, or gimmicks.” st Spirits & Wine for Nue Vodka. - Mike Howard, President, Southwe
Grey Goose home, Le Logis, in the Cognac region of France
THE TIMES THEY ARE A CHANGING
“Burnett’s Vodka is launching a major redesign of the bottle and package to align with continued growth trajectory. The new bottle and label design celebrates the Burnett’s essence as a leader in fun and entertainment, while contemporizing the brand for the next 25 years. The craft culture has an element of experience that consumers are attracted to, which Burnett’s has always honed in on in terms of experience that starts with Burnett’s and ends with a memory of a lifetime. We’re excited for the future of the vodka category.” Reid Hafer, Group Product Manager, Burnett’s Vodka.”
wheat is Blé Panifiable Supérieur, which is used in the bread and patisseries that France is famous for. That same wheat is the only grade used in the production of Grey Goose.” Premium vodkas are also seeing a renaissance as they bottle their history and connect with consumers through provenance and heritage. Mamont Vodka, with its distinctive bottle shape based on the Yukagir mammoth’s tusk, is distilled at Siberia’s oldest distillery. The Itkul Distillery, founded in 1868, produces vodka from pure Siberian Altai Mountain spring water and Siberian white winter wheat. “Vodka will continue experiencing the craft and organic trends, especially the single estate versions, while moving away from the cheap or super expensive styles,” said Lidia Ovsyannikova, senior global brand manager of Mamont Vodka. “Consumers are getting more and more sophisticated. People are concerned about their healthy lifestyle more than ever, so they don’t want to compromise.” The craft movement has raised the bar across all categories, and a spirit that was once overlooked is resonating with consumers who continue to demand quality and authenticity, looking past the marketing and the gimmicks. These are the brands that will cut through the noise and claim their share of the market.
“Deep Eddy is taking a bite out of the dominant players that don’t offer a “lifestyle.” For a product with an authentic brand identity, staying true to the core brand values is critically important to the consumer. Deep Eddy is an authentic Austin, Texas product. Austin represents the emerging values that are trending with millennials. This American, vintage vibe has the same effect as comfort foods (the consumers can relate to the nostalgia). Deep Eddy Vodka just recently landed on Southwest Airlines, where six million consumers per year will sample our product.” Matt Pechman, Vice President of Marketing, Deep Eddy Vodka.”
THERE ARE NO GIMMICKS TO DISTRACT FROM TITO’S HANDMADE VODKA. THE HUMBLE, RECYCLED CREAM-COLORED LABEL, SCRIPTED LOGO, AND COPPER CAP–SIMPLE AND WELL-CRAFTED–IS EXACTLY WHAT FOUNDER AND OWNER TITO BEVERIDGE ENVISIONED FROM THE VERY BEGINNING: A NO-FRILLS, ARTISAN VODKA FROM TEXAS.
hat began as a bootstrapping (he maxed out 19 credit cards to the tune of $88,000), one-man distillery–with a homemade pot still using a catfish fryer fashioned from photos of old moonshine stills–Tito’s has grown into a booming vodka business, making Beveridge live up to his moniker as “the vodka guy.” “It’s one of the best underdog stories in the history of spirits,” says Frank Polley, vice president of trade marketing for Tito’s Handmade Vodka. “He’s been committed to making the best American vodka from day one, and it’s still that way today. Back in the day, Tito’s family and friends used to come to the distillery and help him bottle the vodka. At the end of the day, he’d send them home with a case and ask them to pass it along to their friends and they proudly obliged. Then people started asking for it at their local bars, and they didn’t stop asking until it was behind the bar. Tito’s entrepreneurialism and
pioneering craft approach dates back to a time when there was no such thing as a microdistillery. To this day, we are a word-of-mouth brand, and we continue to listen to our fans and communities to guide us into the next 20 years.” There are many reasons why Tito’s continues to grow in popularity: first and foremost is its taste. Yellow corn is chosen for its body, making the vodka naturally gluten-free, smooth, and slightly sweet. A more labor-intensive pot still method is used to craft the taste unlike most other vodkas, which are column distilled. This method yields a more flavorful, wellbalanced, distinctive spirit. “Some producers add a little bit of mash back into the spirit after distillation, which would add gluten content into an otherwise gluten-free distillate (if using wheat as the base), but we don’t do that,” notes Polley. “We’ve found that this flavor profile
Crafting A VODKA CULTURE Tito’s Handmade Vodka
complements both cocktails and neat drinks just the same. So often, the market is crowded with gimmicks and flavors that distract from the vodka itself, but as Tito’s fans have shown, there’s nothing better than a classic cocktail or fresh ingredients to make their cocktail delicious. Many bartenders view Tito’s as the perfect white canvas to create their art.” Tito’s has also managed to forge a strong identity with his fans–this dog-loving down-home Texas spirit has remained authentic, all the while growing into one of the most loved distilled spirits in the United States. Alongside making great vodka, Beveridge’s mission is to always give back. What started out as feeding stray dogs on his property turned into a partnership with Emancipet and a campaign called Vodka for Dog People. “We believe that vodka is our medium to make the world a better place,” explains Polley. “Our fans see that come through in our actions, most notably the Love, Tito’s program. Through this program, our employees are empowered to give back.” To this day, Beveridge has no investors. Preferring to remain somewhat old-school, he has not spent
By Colleen Thompson | Photos courtesy of Tito’s Vodka
a single penny on TV advertising, instead focusing on print ads and more recently social media. As the first licensed distillery in Texas and one of only a few in the entire country back in 1997, Tito’s has paved the way for a legion of other craft distilleries that have come after. At last count, there were over 45 registered distilleries in Texas alone and over 1,500 across the country. “Consumers are evolving in terms of why they buy craft products and what it means to support those brands,” says Polley. “The changes in the economic landscape across the world have led people to reevaluate their priorities, and that’s impacting their choices. It’s not enough to just make a great craft product—people want to know the ‘why’ behind it, to understand the depth and dynamics.” CHILLEDMAGAZINE.COM
CAPPUCCINO Cocktails Cappuccino cocktails are shaking and stirring up the coffee cocktail trend. Restaurants and bars are offering all sorts of caffeinated cocktails on their menus … everything from mochaccinos and macchiatos to Coffee and Espresso Martinis. Coffee lovers everywhere are enjoying these specialty drinks straight up or on the rocks, strong, sweet, or with an extra jolt of flavor like hazelnut, almond, vanilla, caramel, and chocolate. Sleek and sophisticated espresso and cappuccino cocktails have become the hottest thing in coffee liquid libations.
So perk up your imagination and excite your palate with a cappuccino cocktail.
Must Mix RumChata Cappuccino Martini INGREDIENTS
2 parts RumChata 1 part espresso ½ part vodka ½ part coffee liqueur PREPARATION
Combine ingredients in a cocktail tin with ice; shake and strain into a Martini glass. (Can substitute 1½ parts espresso vodka for vodka and espresso.)
OVER 1 MILLION SHOTS SOLD
LIQSshot.com @LIQS Info@LIQSshot.com Drink LIQS® responsibly. LIQS® 2018. 20%-27.5% ALC/VOL 40-55 Proof. Produced and Bottled in USA for LIQS, New York, NY.
A Touch of Mystical Barceló Imperial Onyx
he super-premium rum category has just gotten a formidable new entrant: Barceló Imperial Onyx.
Founded in 1930 by Julián Barceló, Ron Barceló has long been one of the most recognized rum brands in the Dominican Republic. The company already sets itself apart as the only Dominican rum distilled directly from the juice of freshcut, estate-grown sugar cane, rather than molasses. This results in its characteristic smooth, round mouthfeel. The new Barceló Imperial Onyx is an impressive addition to an already award-winning portfolio featuring Barceló Imperial Premium Blend 30 Aniversario, Barceló Imperial, Barceló Gran Platinum, Barceló Gran Añejo, and Barceló Añejo.
By Michael Tulipan
Unlike most other premium rums, which tend to be aged in ex-bourbon casks with a “medium-light char” grade, Barceló Imperial Onyx is aged for 10 years in “heavy char” grade casks. The spirit is then filtered through onyx stones for a touch of the mystical. Onyx has been highly prized throughout centuries, and some even consider it to be a warrior stone with protective properties. Barceló Imperial Onyx is characterized by its mahogany color, toasted aromas with a touch of cherry, coffee, and dried fruits; structured body, intense taste, and long finish. This is definitely rum to sip and contemplate. Look for Barceló Imperial Onyx to roll out across the country this year.
THAT’S THE SPIRIT
Photos by Santa Teresa Rum
lberto Vollmer, CEO of Santa Teresa (Venezuela’s oldest rum brand) continues to grow his family’s rum company despite his country’s tumultuous political climate. He also created one of the country’s most impactful rehabilitation programs for gang members, Project Alcatraz. Since the program’s inception, homicides have gone down in the area by 90%, sparing hundreds of young men from a life of crime. Chilled spoke with Vollmer about his captivating story. Talk to us about Project Alcatraz. Project Alcatraz is one of the main social initiatives of C.A. Ron Santa Teresa. After a group of gang members broke into the Hacienda in 2003, we were presented with a unique opportunity to help the community. We offered these young men an unusual choice: either work and make up for their offense or be handed over to the police. The men accepted the offer, but they asked that their whole gang be allowed to join them, and that’s how Project Alcatraz was born. Since then, Project Alcatraz has managed to demobilize 10 gangs without resorting to violence or repression. That’s over 200 young men we have
recruited and rehabilitated from crime and helped them in their reinsertion back into society and our community. What is it about the project that makes it so successful? It all starts with a different mindset. We’re convinced that violence creates more violence, and that trust reinforces trust. When we approach a person or group willing to understand the reasons behind their actions, and willing to build a bridge for understanding the interests of each side, a world of possibilities opens up. Why was creating a project like this important to you? Santa Teresa’s and my family’s history have been intertwined with Venezuela’s history. My father used to say that we are all “codepositaries” of our nationality, which I interpret as a co-responsibility of each member of society to contribute to the building of a better country. For this reason, Santa Teresa is over 220 years old and we are working to stay here for at least 200 more years, contributing with Venezuela not only with our products (including our rums), but also with our social programs.
Akashi Tai Sake
Comes to America By Michael Tulipan | Photo by Jenny Manger
n artisan sake fashioned in the traditional method for over 150 years, Akashi-Tai has finally landed in the United States. The brewery was founded in 1856 in Akashi City, in western Japan’s Hyogo region. The Hyogo is famous for its rice growing and pristine waters, allowing brewers to produce highquality premium sakes. Akashi-Tai sakes are crafted in small batches by a team under the direction of master brewer Kimio Yonezawa, who says, “It is my mission to make sake with character: joyfully exuberant, generous, and open-hearted.” The sakes are made with two locally grown rice varietals, Yamada Nishiki and Gohyakumangoku, which are considered the best sake rice varieties. Yonezawa’s goal throughout the process is to retain as much of the character of each rice as possible. The Akashi-Tai line consists of five sakes: Tokubetsu Honjozo, Tokubetsu Honjozo Genshu, Tokubetsu Junmai, Daiginjo Genshu, and Junmai Daiginjo Genshu, along with a plum liqueur Shiraume Ginjo Umeshu. Three of the sakes are genshu, which means they are undiluted. The “tai,” or sea bream on the bottles labels, pays homage to the area’s fishing traditions. The straits near the city are notoriously fierce, and fish need to be strong to survive. Similarly, it takes strength and perseverance to follow through in the painstaking process of making sake. Niche Import Co., a distributor of high-quality specialty spirit brands, is responsible for brining the sakes to the United States. Look for Akashi-Tai sakes on the East and West Coasts, with more markets coming soon.
STRAWBERRY & SAKE SPARKLER INGREDIENTS
1 ½ oz. Akashi Tai Honjozo Tokubetsu ½ oz. simple syrup Fresh strawberries Schlumberger Brut Sparkling Wine (to top) PREPARATION
Muddle strawberries in a wine glass. Add ice. Then add sake and simple syrup, stir. Top with sparkling wine. Garnish with a strawberry.
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
SHAKING AND STIRRING
BELVEDERE GINGER ZEST VODKA
The newest member of the Belvedere flavored vodka family is a combination of ginger, spring lemon, and a touch of grapefruit, with a non-GMO rye philosophy. Belvedere’s distinctive, timeintensive maceration process ensures its vodka is imbued with real spices and fruit, reinforcing its 100% natural, no-sugaradded philosophy.
GINGER ZEST SPRITZ INGREDIENTS
1 oz. Belvedere Ginger Zest Vodka ¾ oz. lime juice ½ oz. honey syrup 4 oz. soda water PREPARATION
Build in spritz glass. Garnish with ginger and lime slices.
Cavit Prosecco and Cavit Limited Edition Rosé are the most recent additions to the brand’s line of fine wines. The Prosecco is made from Glera grapes, offering the fresh fruit flavors of green apple, pineapple, and citrus.
1 oz. tequila 1 oz. fresh lime juice 1 oz. simple syrup ½ oz. orange liqueur 6 oz. Cavit Prosecco (to top) Orange wheel (to garnish) PREPARATION
Combine ingredients (except Cavit Prosecco) in a cocktail shaker with ice. Shake vigorously and strain into a Margarita glass. Top off with Cavit Prosecco. Garnish with orange wheel.
STILLHOUSE BLACK BOURBON
Stillhouse Black Bourbon’s corn, barley, and rye mashbill is distilled with limestone water, and then placed in charred oak barrels. After being charcoal-filtered, the bourbon is rested and mellowed in coffee beans. This bourbon is the first of its kind to rest in coffee beans, resulting in a mellow and balanced taste.
BLACK BOURBON SMASH INGREDIENTS
2 oz. Stillhouse Black Bourbon ¾ oz. fresh lemon juice ¾ oz. simple syrup Mint leaves (for garnish) PREPARATION
Combine fresh lemon and simple syrup in a Collins glass. Muddle mint leaves. Add bourbon and crushed ice; stir. Garnish with mint leaves.
Based on the island of St. Lucia, Bounty Rum was established in 1972 as a venture between the last two island distilleries: the Dennery Distillery and the Roseau Bay Distillery. Bounty’s rums are blended from the island’s traditional and cultural roots. Its medium body and clean, smooth mouthfeel are characteristics that lend themselves beautifully to cocktails.
CAPTAIN’S BLOOD INGREDIENTS
2 oz. Bounty Dark 1 oz. lime juice ¾ oz. simple syrup 2 dashes Angostura bitters Lime wheel (for garnish) PREPARATION
Shake and strain into stemmed cocktail glass, garnish with lime wheel.
HOTALING & CO. BARRELFINISHED GENEVIEVE GIN
Genevieve in is a new version of original Hotaling’s (formerly Anchor Distilling) product. The oude geneverstyle gin combines a mash of equal parts wheat, barley, and rye, which are double-distilled in a small copper pot still. The distillation is matured for 33 months in once-used Old Potrero Straight Rye Whiskey barrels, which contribute to the gin’s soft, golden color and strong flavor profile.
Handcrafted in California, Rocket Vodka offers a sip-able profile with a hint of fruit, thanks to the 100% apple distillation. The vodka is made in small batches near Apple Hill and employs Lake Tahoe water. Tech veteran and athlete Dariusz Paczuski launched the brand in Silicon Valley, striking inspiration from the Polish vodkamaking technique.
Courtesy of Quattro Bar, Four Seasons Hotel Silicon Valley
2 oz. Hotaling & Co. Barrel-Finished Genevieve Gin Genever gin glass PREPARATION
Best served neat.
1 ½ oz. Rocket Vodka ¾ oz. apple juice ½ oz. fresh lime juice ½ oz. rosemary syrup Blueberries and raspberries Lime slice (for garnish) PREPARATION
Muddle the berries in a double-insulated mug, such as a copper Moscow Mule mug. Shake first four ingredients and add to mug. Garnish with a slice of lime.
Rum Revisited RUM RENAISSANCE FESTIVAL A Celebration of Cane Spirits in the New World
JUNE 9TH & 10TH, 2018 Ft. Lauderdale / Broward County Convention Center The largest gathering of rum producers, professionals and enthusiasts in the world, featuring hundreds of ne rums to sample, with seminars, competitions and more. Tickets: 877-855-3378
Where will the craft culture movement take us? Our sustainable souls have come a long way in the past 25 years. At the movement’s inception, handmade, smallbatch products answered a well-intended calling to go back to the basics. After all, “craft culture” is rooted in history and in people. It’s a movement of knowing where things come from. Yes, Americans have changed the way they think about what they eat and drink, and how these products are produced. It’s become important for people to know that the products they consume come with a touch of authenticity and added quality. And brands are taking note. Score one for us. This issue of Chilled takes a look at the spirits that give this movement its momentum. We’re calling attention to whiskey brands with a historical influence, rum brands elevating cocktail ingredients (as well as raising quality of life), and distillers producing tequila using traditional practices, plus we’ve included bartenders and beverage directors with a flair for farm-to-table ingredients. Our special agave section highlights mezcal and tequila and the popularity of these spirits, which is not at all surprising given their high level of authenticity and heritage. Our vodka section walks through the spirit’s place in the craft movement, past and present. And then there’s our cover story: Blake Shelton and Smithworks Vodka hitting the idea of craft culture home with an American-made product that’s a celebration of our heartland. Because you can’t know where you’re going, if you don’t know where you’ve been.
By Mathew Powers Photos courtesy Motofish for Smithworks Vodka
THERE’S NO PLACE LIKE HOME
SMITHWORKS VODKA AND BLAKE SHELTON BOTTLE AMERICA’S HEARTLAND
Smithworks Vodka and music superstar Blake Shelton share a birthplace: the American Heartland. Their passion for their home region is palpable, and it’s resulted in an award-winning spirit. “We set out across the Great Plains to source all ingredients locally and keep them within a day’s drive from our Fort Smith, Arkansas, plant,” said Troy Gorczyca, Smithworks Vodka brand director. “It’s made with corn from Kansas, Missouri and Oklahoma, and water from Lake Fort Smith.” Distilled three times and charcoal filtered, Smithworks launched in March 2016 in Arkansas, Colorado, Missouri, Kansas, and Oklahoma. But just as crops grow in the prairie soils, Smithworks continues to expand.
E D A M S I S K R O W H “SMIT . D N A L T R A E H E H T IN THAT’S WHERE I COME FROM;
Y. IL M A F E IK L S L E E F IT , Y EALL R . E M O H L L A C E BEGINNING.” L TH IL T OM S FR I T A E R TH E OF H T W R THAT’S LOVED BEING A PA E V I’ ND A E, ON E K LI S TE SMITHWORKS OPERA
e e brand has mor g to see that th tin s ci ar ex ye ly o ib tw ed cr e “It’s in lity in th market availabi ,” es its at d st le 13 ub in do d an th be foun e brand can now ning since launch. Th rprise after win su no ’s at th d An . irits ca Sp zy rc ld sco Wor noted Go 2017 San Franci e th at al ed m a gold Competition. e e Shelton, th winning, Blak dar r la aw pu of po d Speaking perstar an untry music su co ks or rn w bo ith aSm om Oklah a part of Voice, has been judge on The ion. since its incept
votal role es he play a pi do ly on ot “N , also has an Gorczyca said e brand, but he th of t en the pm lo excited about in the deve ho have been w d se an ba rn n fa bo d ng engage ded, “Bei ginning.” He ad le be hi e w th k ce or w sin rd d bran value ha artland, we both s.” raised in the He simple pleasure e’s lif te ia ec pr ap to e tim taking the over d name to disc look to the bran to the s to ed ne ns ly ea m on One e Heartland th ch hi w r rt fo e Fo brand’s the importanc named for the is ks or s w fie ith ni sig Sm ctor icon distillers. me, and the tra ho , as ns ka s. te Ar , Smith it advoca American values the hardworking
In fact, Gorczyca even suggests we drink the vodka in a way that oozes with Americana: “Smithworks has a remarkably smooth taste and clean finish, so it’s best enjoyed in simple mixed drinks, like lemonade or sweet tea.” Shelton added that he prefers to mix Smithworks with diet lemon-lime soda and a lime. Smithworks also recognizes that it’s not alone in shedding light on its local community and region. Indeed, the entire craft philosophy, from beer to spirits, involves a “drink local” mantra. “Americanmade vodkas are seeing strong growth as consumers seek to support products made from quality ingredients that are produced in their communities, neighborhoods, and country,” explained Gorczyca. The funny thing about the craft movement, including with vodka, involves its ability to take that dedication to a local community and region and market it nationally. The vodka serves as a vehicle through which to spread the Heartland culture, as well as the spirit itself.
that will allow Smithworks will introduce an app and then Shelton consumers to scan the bottle, orks bottle and will appear next to the Smithw g the app will provide a fun message. Fans usin merchandise win to nity ortu opp also have the the Smithworks signed by Shelton. Download on Google Play. app at the Apple App Store or
“We believe that this has contributed to our growth and success. Consumers continue to reach out to us to ask where they can buy the product,” said Gorczyca. “We’re excited to continue sharing our awardwinning vodka with new consumers via expansion to other markets in the coming year.”
Though the brand may expand, for Shelton and Smithworks, there’s no place like home.
HERE’S WHAT BLAKE TOLD CHILLED ABOUT HIS LOVE FOR SMITHWORKS AND HIS AMERICAN HEARTLAND HOME. Tell us about Smithworks Vodka and what inspired you to get involved with this vodka brand. I grew up in Ada, Oklahoma and was raised to value hard work, humility and an appreciation for the simple things that make life good... especially with good people. For me, Smithworks Vodka really embodies all of that. Smithworks was born and bred in the tradition of the Heartland, so its story hits home for me. Smithworks Vodka is 100% American-made, with corn from Kansas, Missouri, and Oklahoma, and water from Lake Fort Smith in Arkansas. Hearing all of that for the first time was what got me interested in joining the Smithworks family. Have you always been a vodka fan? Oh, yeah! I’ve always been a vodka fan, so I wanted to find a brand of vodka that shared my values and cares about the things I do, and understands where I
come from. Being there from the beginning has been exciting. I’ve gotten to really watch fans relate to Smithworks’ story, just like I did, as it grows into new parts of the country.
What do you enjoy most about your experience with Smithworks Vodka so far? Smithworks is made in the Heartland. That’s where I come from; that’s where I still call home. Really, it feels like family. Smithworks operates like one, and I’ve loved being a part of that from the beginning. How do you prefer to drink Smithworks? I like Smithworks with a little bit of diet lemon-lime soda and lime. It’s easy to make and tastes pretty damn good … Perfect for hangin’ out at home with family or friends.
TITLE NO. 21 APPEALING TO DRINKERS IN ANY ERA By Mathew Powers
mericans have never taken kindly to the government infringing upon their whiskeymaking freedoms. Whether it was the Whiskey Rebellion or the rise of speakeasies and bootleggers during Prohibition, the nation’s whiskey producers have always fought for distillation freedom, and that’s what the Title No. 21 brand aims to honor. The early 20th-century Progressive Era provided tremendous momentum to 19thcentury temperance movements. Groups such as the Anti-Saloon League and Women’s Christian Temperance Union eventually won the political battle, but “Prohibition didn’t thread on our ability to create whiskey,” explained Kristy Barefoot, director of trade marketing for Southwest Spirits. Indeed, no law (or Eliot Ness) could separate Americans from their beloved whiskey. The 1933 signing of the 21st Amendment (and subsequent repeal of the 18th Amendment, signed in 1919) ended Prohibition. “We continue to represent the freedom of that moment and now in our line extension of a bourbon and rye,
we strive to bring quality and fair pricing of the past to the future,” explained Barefoot. “Our label states this act as setting the American spirit free again. Our brand name stands for the right to produce, drink, and sell whiskey.” She continues, “The whiskey in the bottle and label represents an inspirational message of the freedom of that moment and now. This can be interpreted as the freedom the Constitution has allowed us, the freedom to choose what we want to drink, the freedom to make great whiskey, the freedom to be who we want to be.” Today, temperance advocates are few and far between—fans of good drinks continue to bask in a lengthy imbibe boom. “North American whiskey consumption is on the rise, especially the rye category, growing at 16.2%,” Barefoot noted. “It is the perfect opportunity to create expressions that speak to the younger consumer who is looking for additional options that move past the traditional go-tos.” Alongside that boom is an explosive craft beer scene, demonstrated by the No. 21 brand “Share your Craft”
program arriving this summer, which pairs Title No. 21 with local craft breweries. Launched in late February to 14 states, the No. 21 brand includes an American Whiskey, a Bourbon, and a Rye. The products should be available in 30 states by the end of the year. The whiskey exudes creativity through the art of blending. “Southwest purchases different mashbills from different areas of the United States, bringing the barrels back to the South (Texas) to age, and then choosing the right selections to blend for Title No. 21 is an intricate process that takes expertise from master blenders,” explained Barefoot. She added, “We do not add artificial coloring to mimic a more aged product or add artificial flavors, even though the law allows for a minimal amount of each.” The understated, simple bottle artwork not only pays homage to Prohibition, but, according to Barefoot, “allows Southwest to create barrel aged whiskey, bourbon, and rye products, which provide the consumer with a premium brand at a great price point.” And that’s appealing to people of any era. CHILLEDMAGAZINE.COM
Cocktails with Segura Viudas Cava
A Taste for
Discovery Welcome the warm weather with Segura Viudas Cava spring-inspired Brut and Rosé cocktails.
Through the Grapevine INGREDIENTS
1 oz. gin 1 oz. lemon juice ¾ oz. simple syrup 2 tarragon sprigs 5 red (non-frozen) grapes Red frozen grapes Segura Viudas Brut Cava (to top) Extra tarragon sprig (for garnish) PREPARATION
Place non-frozen grapes into the bottom of the tin and muddle. Add the remaining ingredients, including tarragon sprig, to shaker and shake with ice. Double-strain into a chilled Collins glass filled to the brim with frozen grapes and top with Cava. Garnish with extra tarragon sprig.
Situated on an estate that dates back to the 11th century, Segura Viudas draws on its rich Spanish heritage, blending its legacy with modern winemaking practices to create sophisticated yet approachable Cavas.
Its award-winning Cava uses distinct méthode champenoise sparkling wine by the Ferrer family of Sant Sadurní d’Anoia (near Barcelona). Segura Viudas is part of the Freixenet Group, a world leader in sparkling wine production.
Front Porch Chillin INGREDIENTS
1 oz. strawberry shrub* Segura Viudas Rosé Cava (to top) Rosemary sprig (for garnish) PREPARATION
Place all ingredients into a snifter and add ice. Stir and top with Rosé Cava; garnish with rosemary sprig. *Muddle 1 cup of strawberries in a jar. Add 1 cup of water, 1 ½ cup sugar, and ½ cup of rice wine vinegar to the jar. Refrigerate for up to one week.
Segura Signature Spritz INGREDIENTS
1 oz. Aperol 1 oz. white wine Segura Viudas Rosé Cava (to top) Orange slice (for garnish) Marigold flower petals (for garnish)
Place all ingredients into a Collins glass, fill with ice, and top with rosé. Garnish with orange slice and marigold flower petals.
By Mathew Powers APRIL SHOWERS BRING MAY FLOWERS, BUT IT’S THE ABUNDANT SUNSHINE AND REFRESHING, COOL DRINKS THAT USHER IN THE FUN. HEINEKEN USA IS READY TO HELP PEOPLE ENJOY THE WARMER WEATHER TO THE FULLEST.
Heineken USA brand Strongbow–winner of four silver medals and one gold medal in the last three World Cider Championships–introduced a new rosé cider this spring. It pours with a light-coral pink hue. Imbibers will also enjoy its sparkling wine-like effervescence and the crisp, sweet, and tart apple and pear notes. Strongbow will also bring back its 16.9-oz cans of Original Dry for the summer. The delightful cider offers a natural, thirst-quenching, fruity taste without being too sweet.
Meanwhile, Dos Equis will build upon its successful “Most Interesting Man” campaign by proving that “interesting” is in the eye of every “beerholder.” “The ‘Keep it Interesante’ campaign aims to drive home the creative edge the brand is best known for, while [also] helping fans bring their irreverent stories to life in a way that makes their stories even better,” explained Quinn Kilbury, senior brand director at Dos Equis.
“At Dos Equis, we’ve been keeping it interesante since the days Cro-Magnons walked the earth. Now, we’re asking Homo sapiens to crank up their interesting by telling a better version of the truth–adding that extra something to take their stories from dull to dazzling, whether it’s in an Instagram post or a tale told over an icecold Dos with friends,” said Kilbury.
The aim is to promote environmental sustainability by encouraging recycling and taking advantage of sustainable green spaces, advocating responsible consumption and reducing alcohol-related harm including drunk driving as well as supporting projects and charities that build inclusive communities and celebrate diversity.
The “Keep it Interesante” movement kicked off in March with advertising, merchandising and the launch of a digital campaign. And this summer, people will see visual clues about the campaign at “some of the country’s biggest events and cultural moments throughout the summer,” noted Kilbury.
Meanwhile, Heineken USA is ready to help everyone enjoy summer to the fullest. Gone are the days of lugging a heavy cooler to picnics, beaches, and outdoor concerts. This summer, Heineken will reintroduce its unique CoolerPack. All you need to do is remove the top of the 18-pack case and add ice. The CoolerPack is so innovative, in fact that it was named “Product of the Year” in the beer category of the 2018 Consumer Survey Product Innovation, which surveys 40,000 shoppers.
Meanwhile, as we bask in the warmth of summer sunshine, Heineken USA never loses sight of our own planet and its inhabitants. “Brewing a Better World focuses on six areas where Heineken believes it can make the biggest difference globally: protecting water resources, sourcing sustainability, advocating responsible consumption, promoting health and safety, growing with communities, and reducing CO emissions,” explained Heineken USA President and CEO, Ronald den Elzen.
So, relax. It’s summer. Heineken USA is prepared to help you all season with its new flavors, fun campaigns and unique containers. And they’ll join you in caring about your community and the health of our planet.
R E G N A H C GAME
S T O H S Y IT L A U Q DER PREMIUM, BARTEN Y-TO-DRINK LIQS READ By Laura Baddish
ichael Glickman and Harley Bauer set out to create a first-of-its-kind, ready-to-drink selection of mixed shots by combining premium spirits and real fruit juice. The duo recreated classic shots, along with new mixology-inspired flavor combinations to produce LIQS Cocktail Shots. The five LIQS flavors include three vodkas; Lychee Grapefruit, Lemon Drop, and Kamikaze; Whiskey Fireshot, and Tequila Cinnamon Orange. The award-winning product can be found at major casinos, hotels, festivals, live music venues, and retailers, including Total Wine & More, all of which have jumped on the opportunity to provide their customers with this truly unique product. From the start, Glickman and Bauer knew the importance of making this a true lifestyle brand and creating flavors that would attract millennials (their main target demographic) and a new class of drinkers who are more mindful about product quality. “We knew we had to use premium spirits and mixers to create a quality product that would elevate the shot experience and create our unique selling proposition in the category,” said Glickman.
Another important factor for both cofounders was that the shots be “made in America.” “From pool parties and tailgating to hotels and casinos, we wanted to ensure that the product would seamlessly fit any occasion,” said Bauer. The LIQS team knew their product could be successful because of its standout attributes. They understood that with the right marketing, their
ions: on premise locat d at these notable ve ser ly nt rre s. cu ga Ve LIQS Shots are tel, and EDC Las Wynn/Encore Ho Barclays Center,
also benefit from inventory control, speed of service, product consistency, and accountability. Meanwhile, consumers have peace of mind by purchasing a sealed shot, as opposed to open shots with are vulnerable to tampering. LIQS is at the cross-section of two of the hottest trends in liquor: premixed cocktails and alternative packaging. Fortunately, the LIQS team’s insight has paid off, when this year the company sold its one millionth shot! Currently in 12 states, sales are estimated to reach close to 40,000 cases in 2018, as the company works on launching to five new markets. Based on the positive reaction from those outside its originally intended market, such as grocery and convenience stores, LIQS is expanding its line to include wine-based cocktail shots, allowing onand off-premise accounts with only beer and wine licenses to sell LIQS shots.
product could actually be a problem-solver for high-volume music, sports, and festival venues. By implementing the use of shot girls, staff members can carry the brand’s custom LED shot trays, bringing the product straight to the consumer, and helping venues capture otherwise lost sales. Venues
LIQS is a true lifestyle brand that consumers, celebrities, and influencers all across the country are enjoying. The company has achieved more success than what it set out to do in such a short time. It’s established itself as a true game changer thanks to the quality of its product, strategic marketing, and smart branding. CHILLEDMAGAZINE.COM
K I N G ’ S H AWA I I A N P R E S E N T S
TASTE OF ALOHA
AND ART OF TIKI COCKTAIL SHOWDOWN By Michael Tulipan | Photos Courtesy World Red Eye
Top Florida bartenders and crowds of cocktail lovers descended on the Kimpton Surfcomber Hotel in South Beach this February for the King’s Hawaiian presents the Taste of Aloha and Art of Tiki Cocktail Showdown at the Food Network and Cooking Channel South Beach Wine & Food Festival. This popular culinary festival brings the country’s best chefs and culinary personalities to Miami for five days of events, tastings, and parties.
The annual cocktail showdown is a South Beach favorite, attracting top talent from around the state as bartenders jockey to be crowned tiki king or queen at the end of the night. The event highlights the enduring appeal of tiki culture and offers guests the chance to enjoy drinks featuring some of the world’s best rums, including Santa Teresa and Bacardí. Top Miami hot spots like SUGARCANE and Richard Sandoval’s Toro Toro provided Hawaiian-inspired dishes to accompany the tiki creations.
Bartenders from Florida favorites including Alter, Beaker and Gray, Death or Glory, and Employees Only Miami all competed for the awards. The judges and attendees split, with the People’s Choice and Overall Showdown awards going to Jesus Perez of Employees Only Miami, while the judges named Ben Potts of Beaker and Gray Judge’s Choice winner. Perez says of the competition, “The ‘Chopped-style’ showdown was thrilling. Not too much thinking, just bartending instinct.” Meanwhile, Potts credits his preparation and overall presentation for taking the
judges’ prize after winning audience favorite the previous year. “If we hadn’t really given it our all, from cocktail to costume to decoration, I don’t think we would have stood a chance.” Celebrity chef and Food Network star Anne Burrell hosted the event and joined a panel of judges that included local media personalities and former Good Morning America weatherman Sam Champion. Warm Miami nights, pulsing crowds, and creative tiki cocktails once again made this event an evening to remember.
CHECK OUT WHAT THE WINNING BARTENDERS HAD TO SAY ABOUT THE SHOWDOWN Jesus Perez, Bar Manager
Ben Potts, Bar Manager
BEAKER AND GRAY
Talk to us about your experience. My Art of Tiki showdown experience was above and beyond anything I could have hoped for. I didn’t really know what to expect. It had me reeling for days. What I enjoyed most was all the time I got to spend with my fellow industry friends, and the camaraderie shared between us.
Talk to us about your experience. The Tiki Cocktail Showdown is one of the most anticipated events of the year for me. The team and I really like to go all out to showcase our creativity and have a lot of fun while doing it.
What is it about tiki culture that remains timeless and trendy? Many things … it has to do with all of the layers of tiki and tropical flavors, along with fresh juices and complex syrups. That being said, I think it’s more about the ability for a tiki bar to really transport you to a beautiful lush island somewhere in the Pacific. When you walk inside a tiki bar in the middle of winter in Chicago, you have no recollection of the two feet of snow on the doorstep. You’re in an island oasis. It’s the feeling of “aloha” hospitality. It’s fun and vibrant. It’s interactive. It’s like no other bar experience.
DEAD CHEF WALKING #2 INGREDIENTS
1 oz. Banks 5 Island Rum ½ oz. Bacardí 8 1 oz. watermelon shrub ½ oz. fresh pineapple juice ½ oz. fresh lime juice ½ oz. simple syrup
Tell us the inspiration for your winning cocktail. The ‘Otai One Off cocktail is inspired by a traditional Māori drink that sounded really delicious. We also used that inspiration for our costumes, which made planning a lot easier and allowed us to create a cohesive presentation.
’OTAI ONE OFF INGREDIENTS
1 ¼ oz. Santa Teresa 1796 ½ oz. Benedictine ¾ oz. watermelon juice ¾ oz. pineapple juice ¼ oz. lime juice 1 oz. coconut cinnamon syrup 1/ 3 oz. Corazon bitters PREPARATION
Shake all ingredients in a cocktail shaker with ice. Strain into a glass with crushed or cracked ice. Garnish with basil, toasted coconut, and an edible orchid.
Add all ingredients to tiki glass. Fill with crushed ice and swizzle for 8 seconds. Top off with more crushed ice. Garnish with watermelon cube and mini pirate flag.
RECIPES THE POOL LOUNGE IS AN ULTRA-LUXURIOUS COCKTAIL LOUNGE OVERLOOKING THE POOL, THE LANDMARKED DINING ROOM RECENTLY RESTORED AND REINVIGORATED IN THE FORMER FOUR SEASONS RESTAURANT SPACE COURTESY OF MAJOR FOOD GROUP. THOMAS WAUGH, A PREEMINENT NEW YORK CITY CRAFT BARMAN WITH 15 YEARS OF EXPERIENCE, PRESIDES OVER THE BAR AND ITS COCKTAIL PROGRAM. CHECK OUT HIS SINGLE-NAMED COCKTAILS (SYNONYMOUS WITH THEIR DOMINANT FLAVOR) AND HIS INSPIRATION FOR THESE COLORFUL DRINKS. Photos by Matt Taylor Gross
CARROT “The Carrot is a fresh and savory twist on a Margarita. The idea to add the cumin and mezcal came from the Moroccan carrots, which typically balance spice and sweetness with fresh citrus.” INGREDIENTS 1 ⁄4 oz. Chichicapa Mezcal 1 oz. Fortaleza Reposado 3 ⁄4 oz. fresh lime juice 3 ⁄4 oz. cumin syrup 1 oz. carrot mix* Baby carrot with stem (for garnish) 1 oz. carrot eau de vie (to top) PREPARATION Build in shaker and shake with ice. Serve in a rocks glass with a big ice cube. Garnish with baby carrot with stem on. Spray with carrot eau de vie. *Carrot mix: Combine carrot juice with red bell pepper juice (1:1).
CUCUMBER “This cocktail was inspired by a friend and colleague’s cocktail, the Green Beast, by Charles Vexenat. Infusing cucumber into absinthe gives the high-proof spirit a light and refreshing characteristic even on it’s own. Working that base into a Gimlet variation completes the trifecta of deliciousness.” INGREDIENTS 1 1⁄2 oz. cucumber–infused absinthe* 1 oz. lime juice 3 ⁄4 oz. cane syrup 3 baby cucumber wheels, thinly sliced
PREPARATION Muddle cucumber wheels in a shaker. Add all ingredients and shake well with ice. Strain into a coupe glass with thinly sliced baby cucumbers and a small amount of crushed ice.*Cucumber–infused absinthe: Combine 300 grams thinly sliced cucumber and 750ml (1 bottle) absinthe; let steep for 24 hours.
JALAPEÑO “The base idea of this drink came from a colleague’s drink called the Chin Up. It is a rare instance where you see fresh muddled cucumber in a stir, boozy format drink. I wanted to take the concept even further by making a stirred and spicy cocktail (also not very common). What came out was sort of a Dirty Martini with a tequila base and dry sherry in addition to dry vermouth.” INGREDIENTS 1 1⁄2 oz. jalapeño–infused El Tesoro Platinum 1 oz. Fortaleza Reposado 3 ⁄4 oz. Cocchi Americano 3 ⁄4 oz. Fino Sherry 3 cucumber wheels (lightly muddled) 2 dashes saline solution Half of a Serrano chili pepper, stem on (for garnish)
PREPARATION Muddle cucumber and saline in a shaker. Add rest of remaining ingredients. Pour into a mixing glass and stir. Fine-strain into a Martini glass. Garnish with Serrano chili pepper.
GRAPE “I love how many different forms of grape we see around the world. I wanted to combine as many different ones I could and form an ultimate grape cocktail. Naturally, I took the Pisco Sour as my starting point and layered from there.” INGREDIENTS 2 oz. La Diablada Pisco 3 ⁄4 oz. lime juice 1 ⁄2 oz. St-Germain 1 ⁄4 oz. cane syrup 1 dash Angostura bitters 1 barspoon Concord grape jelly 5 red grapes (muddled) Frozen grapes (for garnish) PREPARATION Muddle grapes with Concord grape jelly. Add all ingredients to a shaker and shake with ice. Strain into a coupe glass and garnish with frozen grape cluster.
N A C I AMER Y E K S I WH YC Midtown, N
SITTING IN THE HEART OF MIDTOWN WEST’S COMMUTER BELT IS A HAVEN OF GRAIN LIQUOR: AMERICAN WHISKEY. THIS VERSATILE LOCALE OF 6,500-SQUARE-FOOT BAR AND RESTAURANT BOASTS A TREMENDOUS WHISKEY LIST, WITH AT LEAST ONE OR TWO BARRELS IN-HOUSE AT ANY GIVEN TIME.
According to owner Kevin Hooshangi, American Whiskey brings in a diverse clientele that “spans the diaspora of New York City.” At close proximity to Madison Square Garden and Penn Station, American Whiskey draws travelers, athletes, businesspeople, and locals alike, all looking for fresh craft food and drinks in a rustic yet chic environment. Hooshangi’s demeanor is warm and earnest. With a background in multiple disciplines in the business, he’s got a natural hospitality that’s reflected in his
staff. Since the restaurant’s opening five years ago, he and his partners have honed their palates and developed an even deeper appreciation for whiskey. “This is about tasting stories, it’s about tasting places,” Hooshangi says of the whiskey varieties he and his partners sample across the country. He adds, “Whiskey started out with a bunch of laws governing it, and now there’s outlaws,” referring to the new flavors coming from whiskey producers. From Kentucky bourbons to old ryes, Colorado single malts, and new blends from Texas, American Whiskey is putting out
“I NEVER KNOW WHAT TO EXPECT DURING MY SHIFT AT AMERICAN WHISKEY. ONE MINUTE I’M SERVING MANY BEERS AND TALKING ABOUT FANTASY FOOTBALL, AND FIVE MINUTES LATER I’M EDUCATING GUESTS ON WHY WE COMMONLY USE A HIGH-PROOF RYE IN AN OLD FASHIONED. I ALSO GET THE PLEASURE OF OCCASIONALLY BEING A WHISKEY INSTRUCTOR AND HOSTING PRIVATE TASTINGS FOR GUESTS. IT’S VERY FULFILLING TO TEACH PEOPLE ABOUT THE AMAZING BRANDS WE CARRY AND THEM LEAVING OUR DOORS WITH MORE WHISKEY KNOWLEDGE AND AN AWESOME EXPERIENCE.” Tracey Mellon, Bartender
a roster of offerings for whiskey enthusiasts to taste, ranging from traditional staples to experimental new ventures. And for those interested in learning more, the staff offers tastings, so that whiskey enthusiasts old and new can discover whiskey in a meaningful way. In addition to flights and tastings, American Whiskey has a sophisticated cocktail menu. Its accomplished bartenders mix a stellar Old Fashioned, as well as various seasonal cocktails like the Winter Negroni, made with Brooklyn Gin, Italicus, Gran Classico, and rosemary lemon water. American Whiskey’s version of a hot toddy is the Light My Fire, made with Diplomático Reserva Exclusiva, Plantation 3 Stars, Nux
Alpina Walnut Liqueur, lemon, and spiced pear. And for a creative addition, the Keep to the Right cocktail offers a warming mix of Nucano Mezcal, Dolin Blanc, Ramazzotti, Krogstad Aquavit, and coffee bitters. American Whiskey also serves lunch and dinner. The hearty menu changes with the seasons and includes lovingly made dishes like smoked wings, which are prepared over the course of 24 hours. Other options include the fried Brussels sprouts, prepared with pickled mustard seeds and pomegranate, and the grilled leg of lamb with stewed chickpeas and winter squash. The dining room can host intimate tables or groups, and the loft upstairs is apt for larger groups and corporate events. CHILLEDMAGAZINE.COM
KEESHA SHARP AWARD-NOMINATED ACTRESS, WRITER, AND DIRECTOR, KEESHA CAN BE SEEN STARRING AS TRISH MURTAUGH IN THE HIT SERIES LETHAL WEAPON FOR FOX. Photo by JSquared Hair by Ray D. Make-up by Rokael Lizama Styling by Lo VonRumpf
I am gluten-free, so we usually opt for organic restaurants. I love Blue Ribbon Sushi!
I usually order tonics and fresh juices or coffees, but my favorites are organic red wine, Baileys and coffee, and a Grapefruit Cosmo.
I am shooting the second season of Lethal Weapon, and I have a couple shows in development on the producing side. I’m directing, working on a biopic film, and even plan on recording an album with my husband.
My husband keeps re-fermented beer around and we always have organic pinot noir.
RESPECT THE DRINK A great cocktail demands superior ingredients. Cinzano has been at the heart of the world’s greatest drinks
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for more than 250 years.
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PRESENTING PINEAPPLE PERFECTION. Introducing the newest member of the Citrónge family of premium reserve liqueurs: Patrón Citrónge Pineapple. Crafted from high-quality “Piña Miel” pineapples from Mexico, this light and fruity yet refreshingly crisp taste is ideal for crafting the perfect summer cocktail.
CONTACT YOUR LOCAL DISTRIBUTOR FOR MORE DETAILS. The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 35% abv.
Made in America - Blake Shelton and Smithworks Vodka. Straight From the Heartland