Chilled Magazine - Volume 11 Issue 5

CHILLED FORGED BY SOUND

MIXING WITH

SINGLE MALT SCOTCH

SONIC AGED

SPIRITS

MUSICAL MIXOLOGY

WE ASK A BARTENDER MAKING THE MOVE FROM

BARTENDER

✮

TO

METALLICA LAUNCHES BLACKENED WHISKEY

BAR OWNER

ONE RYE. TWO ESTATES.

SMOGÓRY

FOREST SMOGÓRY FOREST is bold and savory, made from Dankowskie Diamond rye born in the lush forests of Western Poland.

BELVEDERE IS A QUALITY CHOICE. DRINKING RESPONSIBLY IS TOO. BELVEDERE VODKA, 40% ALC./VOL. 100% NEUTRAL SPIRITS DISTILLED FROM RYE GRAIN ©2018 IMPORTED BY MOËT HENNESSY USA, INC., NEW YORK, NY

TWO DISTINCT TASTING VODKAS.

LAKE BARTĘŻEK LAKE BARTĘŻEK is delicate and crisp, made from Dankowskie Diamond rye that comes from the glacial lakes of Northern Poland.

Taste the influence of terroir. #TasteTheRye Learn more at BelvedereVodka.com

CONTENTS

VOLUME 11 - ISSUE 5

80

Blackened Whiskey by Metallica and Dave Pickerell

82

features

Forged By Sound

Sonically Aged Spirits

84

Perfectly Tuned Taste

Three Chord Blended Bourbon

Musically Infused American Whiskey

86

88

90

with Palm Bay International

with Royal Dutch Distillers

The Quintessentially American Spirit

Explore Your Pour

92

The Craft of a Family

In the Heart of Borderies

Owning the Cocktail

94

Celebrating 30 Years of Perfecting Flavor

CHILLED MAGAZINE

96

The Brewstillery

The Perfect Purée of Napa Valley

From Beer to Whiskey, Whiskey to Beer

98

102

Blyth & Burrows, Portland, Maine

New York City

Recipes

6

Apple Brandy

Refinery Hotel

A single batch, never to be replicated.

First creation of Renaud Fillioux de Gironde, 8th Generation Master Blender

PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy®, 43% Alc./Vol. (86˚). ©2018 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

CONTENTS

VOLUME 11 - ISSUE 5

departments Editor’s Note

12 A Message from Matt Piacentini

16

Bottoms Up! 14 16 18 20

Cool Products - Stuff You Need to Know About Cool Bottles - Whimsical Whiskey How to Mix with Maple Syrup Anatomy of the Bottle - Stillhouse Black Bourbon

The Locals

24 Bartender Submission - JB Bernstein 26 Bartender Submission - Maria Pottage 28 Distillery Profile - Crooked Fox, Southern Champion 30 Ask a Bartender - Patrick Abalos 32 Bar Owner Profile - Ricky Gomez 34 Chilled 100 Ambassadors - Mixing with Single Malt Scotch 40 Bar Owner Profile - Rick Mijares and Paul Greenberg, American Social 42 Distillery Profile - Heaven Hill 44 Distillery Profile - Dancing Goat 46 Spirited Song - Anderson & Roe 48 Brand Spotlight - Duke Bourbon 50 Gastropub Profile - Clinton Hall, Supercraft

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Advanced Mixology

58 Drink In History - The Godfather Cocktail 60 Food Know How - Cereal 62 Crafting Cocktails - The Sweeter Boilermaker 64 In the Know - Understanding Avila 66 Drink Well - Heather Storm 70 Spotlight Launch - Hennessy Master Blender’s Selection No. 3 72 Spotlight Launch - Harleston Green Scotch 74 Brand Spotlight - Glenfiddich Fire & Cane

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Mix It Up

22 Behind the Wine Bar 52 Buzz Worthy - The Sugar Factory, NYC 54 Celebrity Sips - Sharp Objects 56 The Next Mix - Cold Brew Cocktails 76 Shaking & Stirring - Launches 104 Last Call - Chillin’ With Joe Morton

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66 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615.

CHILLED VOLUME 11 ISSUE 5 OCT/NOV 2018 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA: 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. USPS MAILING PERMIT NUMBER 580.

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CHILLED MAGAZINE

NEW C A M P F I R E S M O K I N E S S

T O F F E E S W E E T N E S S N O. 4 I N T H E G L E N F I D D I C H E X P E R I M E N TA L S E R I ES Glenfiddich has long pushed boundaries and challenged traditions. Never has this been more evident than with Fire & Cane. It’s a bold fusion of campfire smokiness with oak and peaty notes, finished in Latin rum casks to produce a surprising toffee sweetness.

Skillfully crafted, Enjoy responsibly. Glenfiddich Single Malt Scotch Whisky, 43% Alc./ Vol. Š2018 Imported by William Grant & Sons. New York, NY.

VOLUME 11 - ISSUE 5 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Joy Sinacore ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Angie Packer, Alyssa Walker, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas CONTRIBUTORS Matt Piacentini, Damian Windsor, Jordan Hughes, Jose Martinez, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo Courtesy of Sweet Amber Distilling Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our FREE print edition at chilledmagazine.com.

Digital edition is available for all desktop and mobile devices.

Visit chilledmagazine.com/digital-issue to see our complete library.

HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 11 - Issue 5 ©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.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe.

For more information, visit printreleaf.com.

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CHILLED MAGAZINE

EDITOR’S LETTER

VOLUME 11 - ISSUE 5

Photo Courtesy of Matt Piacentini

GUEST EDITOR MATT PIACENTINI

Looking back, I’m proud to say that my first job in the industry was as an owner. When I partnered on my first venture in 2006, I’d never even waited on a table or mixed a drink. I knew about wine and spirits, and I knew what I wanted in a restaurant or bar. I could also concept a space and a decent menu. So, I guess I was a few steps ahead of the game. But because of my lack of experience, I couldn’t translate in industry parlance or demonstrate the steps of service. In many team situations, effective leaders are typically people that have been in the positions of everyone else.

When I returned to New York to focus on cocktails and open a bar, I knew I needed that experience, so I got a job as a barback. Two years later I was managing a bar, which allowed me to look at things from both the employee’s and the owner’s side—what my employers expected from me, and what I expected from them. Not only did I learn how to handle working behind a bar, I learned that just as owners should think more like bartenders, the opposite is just as true.

I encourage all bar owners to let your bartenders in on the action by getting them to think like owners. Have them help design the menu, figure out costs, approachability, naming, and everything else that makes a drink successful besides just being balanced.

Nothing motivates people like a little bit of ownership.

In this issue of CHILLED, we check out expert bartenders who can not only create a great drink but can straddle the professional side, be it bartender, brand ambassador, or bar owner.

i Matt Piacentin

Matt is the owner of The Up & Up, a craft cocktail bar in New York’s Greenwich Village, and co-owner of Clyde Common, a gastropub in Portland’s Ace Hotel.

The Cocktail pictured here is the Animal Vegetable Mineral Cocktail created by Matt for the Up & Up.

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CHILLED MAGAZINE

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT DEVIL DAVE’S ORIGINAL BLOODY MARY STICKS

A quick and easy solution to your Sunday Bloody Mary can be found in these individual spice packets. The only Bloody Mary packet that features real prepared horseradish, Devil Dave’s is packaged in an eco-friendly stick. All you have to do is add tomato juice and vodka, mix, and enjoy. Perfect every time. devildaves.com

STUBBEES BOURBON-INFUSED HONEY

Justin Stubblefield became fascinated by bees at the age of 16.

Now, he runs Stubbees, which makes a line of small-batch raw, whipped, honey products. Prior flavors have included peach, mango, and vanilla bean. Now, the company has released a bourbon-infused honey that blends bourbon and floral honey for a sweet, potent combination. stubbees.com

ZACA RECOVERY CHEWABLES

Joining the ever-growing number of energy products, Zaca is an all-natural, herbal supplement containing antioxidants and electrolytes to help you bounce back after a night of drinking, a long trip, or intense exercise. The convenient, chewable tablets feature the ancient extract Japanese Raisin (thought to have hangover prevention properties) and are vegan, gluten-free, and non-GMO. zacalife.com

CORK POPS QUEEN’S JEWELS GLASSWARE

Cork Pops’ festive glassware collection is offered in both stemmed and stemless styles. Among the collections are holiday (Santa’s hat, snowflakes), coastal (palm trees, seahorses), the Fleur de Lis (the symbol of French royalty), Western (cowboy boot, horseshoe), and the Diamond Collection. With so many selections, both you and your guests can express your personality in style. thequeensjewels.net

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R

Signature Serve –1.5 oz. Drumshanbo Gunpowder Irish Gin –Top-off with chilled premium tonic water –Fresh Ruby Red Grapefruit

gunpowdergin.com ENJOY RESPONSIBLY.

PALMBAY.COM

©2018 Palm Bay International, Boca Raton, FL

BOTTOMS UP!

COOL BOTTLES

WHIMSICAL WHISKEY CHICKEN COCK 10 YEAR OLD DOUBLE BARREL BOURBON

Dating back to 1856, Chicken Cock has its roots in Kentucky and was the house whiskey at the Cotton Club during Prohibition (smuggled in through tin cans). The bourbon’s limited release bottling sports a pre-Prohibition era design with its raised glass sunbursts and sipping glass cap.

Only 330 cases of the spirit will be released.

GLENFIDDICH 50 YEAR OLD SINGLE MALT WHISKY

Each bottle of Glenfiddich 50 Year Old Single Malt Whisky is presented in a handblown, decanter, individually numbered in wax and finished in Scottish sliver by sixth-generation silversmith Thomas Fattorini. The bottle is also lined in handwoven silk and encased in hand-stitched leather.

EGAN’S VINTAGE GRAIN IRISH WHISKEY

Egan’s Vintage Grain is the newest expression in its whiskey collection.

Celebrating the concept of single grain Irish whiskey, Vintage Grain is triple distilled and then matured in bourbon casks. The bottle is simple but classic, allowing the whiskey’s golden color to show through. The “Vintage Grain” lettering on the lower label suggests a modern twist of both approach and flavor.

GOLD BAR WHISKEY

For those of us who can’t afford a real chunk of gold, Gold Bar Whiskey offers a bit of liquid gold in a gleaming golden bottle shaped like, as the name suggests, a gold bar. A solid brass coin featuring an image of the “Lady of Fortune,” is pressed into the front of every bottle. The removable coin is individually minted at America’s oldest private mint, and each bottle is numbered for a one-of-a-kind piece of art.

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BOTTOMS UP!

HOW TO

HOW TO MIX WITH MAPLE SYRUP

By Lesley Jacobs Solmonson

The Japanese Maple cocktail is a testament to the talent of bartender Damian Windsor. Windsor created the drink when he arrived at The Roger Room in Los Angeles in 2005 and the cocktail is still on the menu by popular demand. Part of its secret is the substitution of maple syrup for the usual sugar sweetener; the syrup adds a roundness and soft sweetness to the classic sour. In general, Windsor prefers the flavor of Grade B syrup, suggesting that this is perhaps because he finds “familiarity with it, as it was my dad’s favorite to serve with pancakes when we were kids.” Windsor uses both Grade A and Grade B maple syrup in cocktails because of the unique addition they bring in the form of viscosity and balance. He also notes that the sweet sap can be used to sweeten various drinks, like cider and glogg or as a poaching liquid for preserving and canning. Here are some of Windsor’s tips for mixing with maple syrup.

STEP 1

STEP 2

STEP 3

SUBSTITUTE WITH MAPLE SYRUP Think of maple syrup as a substitute ingredient. It can be used to replace a modifier, liqueur, or sweetener.

When using it as a stand-in, think seasonally. Look for 100% maple syrup, which is more nutritional than agave, sugar, or honey.

CHOOSE TYPE OF SYRUP Consider the flavors you’re mixing with when choosing your syrup. “Early season syrups are lighter in flavor,” says Windsor.

“Later season syrups tend to be earthier, but they all depend on the production process.”

Use lighter syrup with aromatic spirits like gin, blanco tequila, and light or gold rum. Darker syrup complements more full-bodied spirits like barrel-aged whiskeys, añejo tequila, or dark rum.

THINK VISCOSITY Vermont syrups usually are thicker because they have a higher sugar content (required by law) than others. The general rule of thumb is the thicker the syrup, the heavier and richer the texture of the drink.

Windsor explains, “In the case of the Japanese Maple, it gives the cocktail a more substantial mouthfeel than just using sugar as a sweetener. In the case of the Julep, the syrup gives the cocktail a balance as the liquid dilutes when the ice melts.”

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DAMIAN WINDSOR Damian Windsor began his career in his native Australia. After stints at Peppermint Lounge in Sydney and the Park Hyatt, where he was “discovered,” he moved to New York to open Theo Restaurant and Bar. In 2005, Windsor moved to Los Angeles and worked at some of the city’s most lauded restaurants and bars, including The Hungry Cat, Seven Grand, Gordon Ramsay at the London, and Copa d’Oro. In 2013, he and his associate, Jason Bran, created a beverage program for the Warwick nightclub that emphasized tableside cocktails and farm-fresh produce. Windsor’s cocktails have been featured in The New York Times, Saveur, and Food & Wine Cocktails book, among others. He has also won numerous competitions sponsored by brands such as StGermain and Hennessy Cognac, as well as served as an apprentice at Tales of the Cocktail and as a brand ambassador. He currently spends his time between The Roger Room and Employees Only.

JAPANESE MAPLE INGREDIENTS

2 oz. Yamazaki 12 Years Old Single Malt Japanese Whisky 3 ⁄4 oz. lemon juice 1 ⁄2 oz. Grade B maple syrup (Windsor uses Trader Joe’s brand) 3 ⁄4 oz. egg white Atomizer filled with mixture of Angostura bitters and 151 rum (for garnish)

PREPARATION

Add all ingredients to ice-filled tin. Shake and strain into a cocktail glass. Gently place a stencil cutout of your choice on top of the glass. Spray Angostura bitters/151 rum mix over stencil design to garnish.

MAPLE JULEP INGREDIENTS

2 oz. bourbon whiskey (Windsor likes Buffalo Trace or Maker’s Mark) 3 ⁄4 oz. Grade A maple syrup (Windsor uses Trader Joe’s brand) 3 ⁄4 oz. water Palmful of mint leaves (approx. 12) Mint sprigs (for garnish)

GO PRO

Know your syrup grades.

Grade B has a more intense flavor, which holds up well with citrus. Grade A syrup is lighter, with a brighter sweetness that leads into the maple flavor.

PREPARATION

Put mint leaves in palms. Press palms together and roll leaves back and forth until essence releases. Drop mint into cup. Add bourbon and syrup, then fill cup halfway with ice. Stir to combine and top with more ice. Garnish generously with mint sprigs.

TIP Less is more because of the inherent flavor in maple syrup.

Too much syrup will compete with the base spirit.

CHILLEDMAGAZINE.COM

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NOT ALTER THE ANGLE OF THE CORNERS. THE ANGLE IS 45° BOTTOMS UP! ANATOMY OF THE E SHOULD ALWAYS BE ON THE OUTSIDE OF THE THINNER LINE The Cap Heavy duty, solidsteel cap inspired by a hi-fi stereo knob. Added plus: While standard pour spouts fit perfectly, Stillhouse provides all onpremise accounts with customized spouts, too!

The Can 100% stainless steel. It’s unbreakable, fully recyclable, and lighter than the standard glass bottle. Stillhouse goes where glass can’t: EVERYWHERE. Added plus: The can has a smaller shelf footprint than the standard glass bottle (two 750mL cans take up the same amount of space as one 750mL bottle).

Did You Know?

Stillhouse’s 100% stainless steel package is a spirits industry first.

Color Matte black with exposed, polished stainless steel.

Label The juxtaposition of the satin label against the smooth matte black creates a dynamic visual with a uniquely tactile presentation.

“We set out to create something disruptive, functional, timeless, and iconic. There was a void in the spirits market in that no one had created packaging that was unbreakable so, we did.”

Brad Beckerman, Founder and CEO of Stillhouse Spirits Co.

Recognizing a tremendous opportunity to create something out of the box that had never been done before in the spirits business, Stillhouse spirits are encased in a one-of-a-kind unbreakable stainless steel can. In 2016, Stillhouse made its mark with Stillhouse Whiskey, a portfolio of six clear, all-natural and gluten-

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BOTTLE CAN

Design Awards Award-winning from the inside out, Stillhouse Black Bourbon has been awarded the following recognitions for its innovative design: 2018 SAN FRANCISCO World Spirits Competition: Individual Packaging, DOUBLE GOLD 2018 SAN FRANCISCO World Spirits Competition: Group Packaging, DOUBLE GOLD 2018 SIP AWARDS: Individual Bottle Design, PLATINUM 2018 SIP AWARDS: Series Bottle Design, DOUBLE GOLD

Number It’s all in the details: Each can of Stillhouse is individually numbered.

Sizes Available in two sizes: 750mL and 375mL (a flask-sized “roadie” that fits perfectly into back pocket).

free whiskeys featuring unique flavored expressions packaged in a proprietary daring red stainless steel can. Two years later, Stillhouse Black Bourbon made its debut, encased in a sleek, matte black stainless steel can. The game-changing bourbon is the first-ever rested and mellowed in roasted small-batch coffee beans.

CRAFTED IN BERKELEY

The world’s most awarded pilsner

PLEASE ENJOY RESPONSIBLY. BREWED DAILY AT TRUMER BREWERY BERKELEY, CA ©2018

MIX IT UP

BEHIND THE BAR

BEHIND THE

Wine BAR

CHÂTEAU DE NALYS CHÂTEAUNEUFDU-PAPE GRAND VIN

The French winery, owned by the Guigal family, has just released two new bottles of Châteauneuf-du-Pape: Grand Vin 2016 and Grand Vin Blanc 2017. The Grand Vin 2016 balances fruit, spice, and minerality for a wine in the true Château de Nalys style, while the Grand Vin Blanc 2017 exemplifies the finest qualities of the white wine grapes grown in the Rhône Valley and contains notes of vanilla, citrus, and white flowers.

LUCCIO MOSCATO

Luccio introduces two flavors: lemon and coconut pineapple. The company’s lightly effervescent Moscato forms the base for these two bottlings, which are each infused with bright, pure fruit flavors. The hint of flavor, light sweetness, and frizzante quality make these useful additions in cocktails.

IL PALAGIO ROXANNE RED WINE

Singer Sting produces this bottle of organically farmed red wine, which is known as “Message in a Bottle” elsewhere in the world. However, a trademark issue led to its being renamed “Roxanne” for release in the United States. A bold Tuscan with a blend of 80% Sangiovese, 10% Merlot, and 10% Syrah, Roxanne exudes the scent of sweet spices and ripe, red fruits, leading into bold flavors that pair perfectly with steak.

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SHARE MOMENTS

“Speyside Distillery of the Year” New York International Spirits Competition - 2018

93

POINTS SINGLE MALT SCOTCH WHISKY

Since 1897, we have drawn on our skills in distillation and maturation to craft single malt whiskies uniquely composed to perfection. Our roots in the Speyside region have fueled our imagination, ensuring that taste and flavor are always at the heart of our whiskies and that we share these secrets around the world.

#SHARE

glenmorayexperience.com

Glen Moray Single Malt Scotch Whisky ©2018 Imported by Prestige Beverage Group, Princeton, MN

WHISKY CASK 2018

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

JB Bernstein

Vernick Food & Drink Philadelphia, PA Photos courtesy of Vernick Food & Drink

By Leslie Chatman It was “a spur-of-the-moment thing” that led JB Bernstein to a career in bartending. He was 21 and needed a job; he started as a server in a Boston restaurant, where he noticed that the bartenders seemed to be having a lot of fun. “I begged to be a bar back,” he recalls, “which, upon taking the job, dashed any idea of glamour that being behind the bar held.”

Despite the long hours and low pay as a bar back, Bernstein still wanted to be a bartender. When a position opened up at a nearby bar in Cambridge, he grabbed the job, relying on the experience he’d gained watching bartenders at his prior job.

Then, a few weeks into the gig, “things clicked” for Bernstein, and he invested himself in gaining the skills he would need in his later jobs at various bar programs.

Currently, he is the beverage manager at Vernick Food & Drink in Philadelphia, where he is behind the bar four nights a week. “I’ve been very fortunate that ownership allows me as much creative freedom as I need,” he says. His cocktail program reflects the honesty of chef Greg Vernick’s kitchen. “We’re not trying to reinvent the wheel,” he explains. “We want to get the best ingredients out and we want to execute at a high level.”

Much of Bernstein’s vision comes from the bartenders with whom he has worked. “Honestly, you can learn just as much from some of the bad ones as the good ones,” he explains. “Realizing what not to do can be key in developing into a solid team member behind the bar.” Among the good ones: Bobby Thompson, the head bartender at Blue Cat Cafe, who showed him the basics, and Dave “Cousin Dave” Cagle of B-Side Lounge, who taught him how to make a Manhattan.

Among some of the lessons Bernstein has learned: “Don’t get too caught up in fads. Stock up on all of the basics (rye, bourbon, gin, tequila/mezcal, decent vermouth, bitters) and get some solid tools. Make some simple syrup. Don’t worry about making mistakes. Learn what you love to drink and go from there.” These simple concepts go to the heart of Bernstein’s bartending philosophy. “I see the craft growing and improving,” he says, “but also relaxing a bit and having a little more fun.”

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CHUCHO EL ROTO INGREDIENTS

1 ½ oz. Ilegal Mezcal Joven ¾ oz. Cynar 70 ¾ oz. Cocchi Americano 2 dashes hopped grapefruit bitters Expressed grapefruit oil (for garnish) PREPARATION

Stir ingredients in mixing glass. Strain into chilled coupe glass. Express grapefruit oil to garnish.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Maria Pottage Amara at Paraiso Miami, Florida Photos courtesy of Amara at Paraiso An internship at a hotel front desk led Maria Pottage to her first bartending gig, believing that was where all the magic happened, and she’s never looked back. Today, she’s the mixologist at Amara at Paraiso in Miami.

“The space is a love letter to Miami, so we use a lot of fresh, tropical ingredients and Latin American spirits—we get our inspiration from the Latin culture,” says Pottage. “Amara is gorgeous, too, and we get to see the bay and the full moons.”

When creating new cocktails, Pottage tries to detach from what she might personally love (like her current favorites, pisco and mezcal) and tries her best to understand what the bar program is trying to convey. “I always have certain flavor profiles in my mind that make sense for me, and so I try to play with those, while using inspiration from my recent trips, visits to markets, and sharing drinks and food with friends and family,” she explains.

“I’m also fascinated with ingredients from the Amazon. There’s this bar back home (Peru) called ámaZ, and every single time I go, I will see an ingredient I’ve never seen before or tasted or heard of. It’s not about the novelty; it all makes sense and tastes delicious.”

Pottage says her mother has been her greatest influence—she always pushed her to go after what she wanted. “She is still my biggest motivator, and to this day, reminds me that as long as you give it your all, it all tends to work out at the end. Maybe not always as we expected it to be, but usually better, and that gives me comfort when making difficult decisions.”

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TULUM SPRITZ INGREDIENTS

1 oz. Fresno chili-infused Milagro Tequila blanco 1 oz. Aperol 2 oz. hibiscus agua fresca ½ oz. lime juice ½ oz. agave Pinch of orange salt Soda water (to top) Grapefruit peel (for garnish) PREPARATION

Shake with pinch of orange salt. Strain. Top with a splash of soda water. Garnish with a grapefruit peel.

NATURAL COLOUR? NATURALLY.

THAT’S THE GLENGOYNE WAY. glengoyne.com Take your time, enjoy your drink responsibly. Imported by Shaw-Ross International. SHAW-ROSS.com

THE LOCALS

DISTILLERY PROFILE

MERRILEE KICK

OF

SOUTHERN CHAMPION

CROOKED FOX C A R R O L LTO N , TX

T H E O N LY W O M A N- O W N E D W I N E R Y / D I ST I L L E R Y

By Colleen Thompson

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INSPIRATION FOR MERRILEE KICK, THE CEO AND FOUNDER OF SOUTHERN CHAMPION, THE ONLY WOMAN-OWNED DISTILLERY AND WINERY IN THE UNITED STATES, CAME TO HER WHILE SITTING AROUND THE POOL GRADING HIGH SCHOOL PAPERS.

i

“

had a glass container, and I thought, ‘I shouldn’t have glass by the pool.’ I saw my round votive candle from Sweden, and thought it would be a cool idea to make a round cocktail—a party ball—that I could mix and match my favorite flavors, and I wouldn’t have to buy a six-pack or four-pack. I could just buy them ‘by the ball,’” said Kick.

That’s exactly what Kick set out to do. In 2009, she founded Southern Champion, based in Carrollton, Texas, and launched its signature product, a range of ready-to-drink cocktails called BuzzBallz. Recently honored as the winner of the EY Entrepreneurial Winning Women program, a national competition and executive education initiative, Kick has managed to create the best-selling ready-to-drink cocktail in the country (according to data from IRI, a market research company) and has continued growth by 30% every year.

“I didn’t set out to make the only woman-owned winery/distillery in the United States; it just happened that way,” said Kick. “At first, I thought I’d make spirit-based cocktails, but in the beginning, I wasn’t sure if my distributors would support me or bury my brand, so I had to have something that I could personally sell directly. So for a few years, I sold wine versions of my cocktails myself, door to door, city

by city. Once the brand had some ‘legs,’ I could turn the reorders back to the distributors to follow up and refill.”

The BuzzBallz line now consists of 12 flavorful spheres, each containing a 100-percent juice and either rum, vodka, or tequila. With names like Peachballz, Tequila Rita, Choc Tease, and Stiff Lemonade, the emphasis has always been on fun and edgy. Southern Champion also produces BuzzBallz Chillers (a wine-based line) and more recently, a range of premium spirits like XIII Kings Vodka, Pelican Harbor Rum, Andrew John’s Gin, and the aptly named Crooked Fox Bourbon.

path and has strong advice for other women seeking to forge their own path and build a $20 million business. “I’d tell other women in the industry to keep working hard,” says Kick. “You don’t succeed because you’re a woman or a man—you succeed because you work hard every day. You work day and night. You work every vacation. Simply put, just work toward your goal every day. Build relationships with the right people. Take the first step to introduce yourself. Make yourself relevant or fun to be with so people remember you. And get to know your bankers very well.”

“Crooked Fox is the name of our award-winning bourbon,” explained Kick. “I named it after a guy who worked for me for about six months, copied all of my intellectual property, and then started his own business creating a knockoff BuzzBallz. We were making a bourbon anyway—it was an awesome bourbon, and I really wanted it to sell well. I couldn’t stop him from doing something crooked, but it makes me feel better knowing our brand is doing well … all in his honor.”

The Texas entrepreneur and mom of two sons (Alex and Andrew, both of whom have joined Mom in the family business) has never followed a conventional career

CHILLEDMAGAZINE.COM

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THE LOCALS

ASK A BARTENDER

Professional Bartending with Patrick Abalos Photo by Shannon Sturgis

‘‘

Remember you are not the drinks you make, you are not the glasses you polish, you are not the people you train nor the bars you build. You are who you are and what you believe. If you are a bartender, you will know it, and so will the world.

As Jackson Cannon so eloquently put it, bartending is a passion, a calling for some.

We asked Chilled 100 member Patrick Abalos about living the life of a professional bartender.

WHAT DOES IT MEAN TO BE A PROFESSIONAL BARTENDER? A professional bartender, by my definition, is a bartender who is working toward mastering the craft while staying humble and grounded. Taking the time to listen to those around them, help others, and educate those who are

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open to it. Be the person who is in tune with what is trending in your market and in the national market, and also open to what others are doing in their individual markets.

At the end of the day, we are the ones who are pushing this industry forward. Putting the time and effort into it should bring a sense of selffulfillment that you are contributing to the advancement of our craft.

HOW DO YOU MAKE THIS PROFESSION A CAREER? My advice to anyone who wants to make bartending a career is: Be yourself. Always keep an open mind.

Surround yourself with people who will support you and help you learn.

Your friends make up the basis of who you are as a person. Take any knowledge you learn and lock it in.

No one can take away what you have learned and the experiences you’ve had. If someone tells you that you shouldn’t be doing this, work harder. Don’t ever lose sight of your goals and end game.

This career has many opportunities for advancement and growth.

Working for a brand, becoming a bar manager with your own cocktail program, or even opening a bar are just a few of the many paths available.

On a final note, take the time to take of care of yourself. This industry has long hours. If you walk into work and enjoy what you do, you will be successful. Remember… the spotlight is always on you!

The Best Way to Enjoy Chocolate

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THE LOCALS

BAR PROFILE

A Taste of Cuba

in Portland

RICKY GOMEZ’S PALOMAR

By Jordan Hughes

Portland has no shortage of cool craft cocktail bars.

Palomar, where Gomez and his staff take these tropical beverages—which have been previously bastardized by neon ingredients—and craft them as well-made, balanced drinks with quality ingredients. If rum isn’t your thing, there are plenty of other options. Try the Pineapple Gin & Tonic or the Old Fashioned, which incorporates coconut and masala.

The space itself is light and bright, with mid-century tropical styling. There’s palm tree wallpaper, bright red fans mounted above the bar, and beautifully designed, teal menu booklets decorated with vintage drawings of pineapples, coconuts, and other tropical elements to complement the menu options themselves. The owner and operator of this casual, fun, Cuban-inspired bar is none other than Ricky Gomez, an award-winning bartender with roots in both Portland and New Orleans.

There are plenty of Cuban bar snacks to choose from on the food menu, too: empanadas, croquetas, and various Cuban sandwiches, to name just a few. One of Gomez’s personal favorites is the Frita Cubana, which he classifies as a Cuban hamburger. The patties are a mix of beef, pork, and chorizo with onion, cheese, and fried julienne potatoes on top, and served with a special frita sauce.

But there’s a new hotspot in town that’s been that’s slinging frozen Daiquiris and Cuban bar food to a packed house ever since opening its doors in April.

Initially, Palomar might sound a bit out of place for the rainy Pacific Northwest, but it could be just what the Portland bar scene’s been missing.

Gomez, who is a first-generation Cuban-American, credits his family as the inspiration behind Palomar. “I was born and raised in New Orleans, but I would travel every summer to Miami to visit my relatives,” he explains.

“From the decor to the food, Cuba (and Miami, more specifically) is where I drew a lot of inspiration from.”

As far as cocktails go, Daiquiris are definitely the main focus at Palomar, many of them with the option to be made shaken or blended. But if you think Palomar’s blended Strawberry Daiquiri is just a syrupy, overpriced boat drink, think again. Similarly, a lot of people secretly enjoy Piña Coladas, but would never actually order one at a cool bar for fear of ridicule. Well, then, welcome to

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Gomez is no stranger to the bar world, but Palomar is his first venture into ownership. “It definitely has been a learning experience,” he confesses. “You can open as many restaurants and bars for other people as you want, but until you do it for yourself, you don’t realize how much work it really is.”

Even in its infancy, Palomar is clearly a huge hit and welcome addition to Portland. Running Palomar is Gomez’s current priority for now, but he has other bar concepts he’d love to execute in the future. “New Orleans will always be a part of me,” Gomez says of his hometown, “and opening a Palomar there isn’t out the question, either.”

*Cigar & Spirits Magazine February 2018 Issue

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**June 2018 Issue

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CHILLED 100 AMBASSADORS

Good Vibration

Mixing with Single Malt Scotch

In an effort to demonstrate the traditional yet modern character of single malt scotch, Glen Moray Distillery invited Chilled 100 members to craft cocktails using an expression from its collection.

GLEN MORAY DISTILLERY originated

in 1897 and is located in Elgin within the Speyside region. Its single malt scotches are unpeated, making them very approachable, and its barrelfinished expressions are very popular among millennials. The Glen Moray Classic Collection is a perfect marriage of innovation and heritage, challenging the boundaries of flavor while employing the brand’s traditional technique. The result is an intriguing range of whiskies that will enchant both whisky novices and enthusiasts alike.

Five Chilled 100 mixologists shared their unique cocktail recipes and visions while mixing with different expressions of Glen Moray.

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By Rael Petit, Beverage Director at The Williamsburg Hotel, Brooklyn

“I have been doing a high tea cocktail menu at The Williamsburg Hotel and really got into playing with teas.

The matcha and scotch are so smooth together—a perfect combination.”

INGREDIENTS 1 ½ oz. Glen Moray Classic Port Cask Finish Whisky ½ oz. Green Chartreuse ¼ bar spoon Bellocq Matcha green tea ½ oz. honey

1 oz. lemon juice Egg white 3 golden berries, muddled Golden berry (for garnish) Dehydrated lemon wheel (for garnish)

PREPARATION Dry shake ingredients; then shake with ice and pour into a teacup.

Garnish with a golden berry and dehydrated lemon wheel.

MEET RAEL PETIT,

Chilled 100 Member, New York City Rael Petit created a bar consulting company called Rebel Disco almost a decade ago, creating cocktail menus for multiple bars in Manhattan and Brooklyn, including Trump SoHo, MPD, STASH, Blackhound, SubMercer, Lot 45, and the Gansevoort Hotel. In 2013, Petit, Jeremy Strawn, and Nick Boccio opened Mulberry Project together, which Petit co-owns and manages. Additionally, he opened ROX, a Lower East Side art gallery.

RESPECT THE DRINK A great cocktail demands superior ingredients.

Cinzano has been at the heart of the world’s greatest drinks

PALMBAY.COM ©2018 Palm Bay International, Boca Raton, FL

for more than 250 years.

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CHILLED 100 AMBASSADORS

Tropigoth Highball

By Damon Roseberry, Bartender at Broken Shaker, Miami “The tropical heat of Miami brought a nice, long, refreshing cocktail to mind, with the wonderfully mixable characteristics of Glen Moray Speyside Single Malt Scotch Whisky being the forefront of flavor. That being said, the vinegar used in the hibiscus guava shrub comes from a tradition used more as a seasoning to our favorite fried foods. A little malt vinegar livens up the shrub in the cocktail.

It’s easy to drink in the summer or winter.”

INGREDIENTS 2 oz. Glen Moray Classic Single Malt Scotch Whisky 1 oz. hibiscus guava shrub* 1½ oz. coconut water ½ oz. lemon juice Soda (to top)

PREPARATION Build all ingredients except soda in a highball glass. Add ice and top off with soda. *Hibiscus guava shrub: Add 1 cup guava puree, 1½ cup Demerara sugar, and ½ cup dried hibiscus flower in a small saucepan. Cook until the sugar has diluted and the hibiscus color has been extracted. Strain and add ½ cup malt vinegar. Let cool.

MEET DAMO N R OSE B E R RY Chilled 100 Member, Miami

Damon has bartended for Broken Shaker Miami Beach— which won the 2015 Spirited Awards’ Best American Hotel Bar and was ranked 16th by The World’s 50 Best Bars—for nearly four years. He is grateful to be working with the intimate group of beverage professionals currently shaping the future of the Magic City’s cocktail scene. Damon is eager to learn new skills and hash out ideas with fellow bartenders from all over the world.

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The Theobroma

By Mario Catayong, Bartender at Hotel Zachary, Chicago “I just wanted to play off of the chocolate and slight toffee and nuttiness of the single malt’s flavor profile while keeping the integrity of the scotch, hence the use of cacao and Frangelico and stirring the cocktail.”

INGREDIENTS 2 oz. Glen Moray Classic Sherry Cask Finish Whisky ¾ oz. Carpano Bianco ½ oz. Tempus Fugit Spirits Creme de Cacao ¼ oz. Frangelico 2 dashes Angostura Bitters Twist or swath of lemon (for garnish)

PREPARATION Stir on ice and strain into Nick & Nora glass.

Garnish with twist or swath of lemon.

MEET MARIO CATAYONG, Chilled 100 Member, Chicago

Mario transformed a background in culinary art into learning about and creating cocktails. He helped open Baume & Brix and The Grid with some chef friends and created the cocktail programs for both.

He then went on to help open Folkart Restaurant Management group’s Billy Sunday in Logan Square, along with GreenRiver. Mario eventually transitioned over to the hotel industry, working for Loews Hotel in Streeterville for about three years. He currently works at Hotel Zachary.

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THE LOCALS

CHILLED 100 AMBASSADOR

Speyside Breeze

By Ryan Hooks, Lead Bartender at Doheny Room, Los Angeles “The subtle vanilla and cinnamon spice of Glen Moray Chardonnay Cask immediately made me think of a fun tiki cocktail. That inspired me to play with the depth of bitterness from Amaro Angeleno blended with the sweetness from orgeat and rhubarb, and finishing with the nice, long, pleasant floral spice from the Glen Moray.

This is easy to drink and delicious, and will be a favorite for any style of drinker.”

INGREDIENTS 1 ½ oz. Glen Moray Classic Chardonnay Cask Finish ½ oz. Amaro Angeleno ¼ oz. dry Curaçao ¾ oz. fresh lime juice ¾ oz. Liquid Alchemist Orgeat Syrup 2 dashes Fee Brothers Rhubarb Bitters Orange (for garnish) Cherry (for garnish)

PREPARATION Shake and strain over fresh ice. Garnish tiki-style with orange and cherry.

MEET RYAN HOOKS Chilled 100 Member, Los Angeles

Media personality and award-winning mixologist Ryan Hooks began bartending the day he turned 21.

He immediately fell in love with the idea of making cocktails and helping others have a great time. Ryan has competed in and won several mixology competitions, including Best Margarita in L.A. Ryan has also spent a lot of time in front of the camera and working red carpets as a media host, which led to the idea for a YouTube series called Cocktails in Motion, where each week he presents a unique new cocktail themed after a TV show or movie. The show allows him to share his passion for making drinks by teaching others how to make them.

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Thick as Leaves

By Tiffanie Barriere, Freelance Bartender, Atlanta

“The inspiration for this cocktail is from the comfort, season, and balance that figs bring. (I’m a country girl.) When you pick figs, your hands get sappy from the stem’s nectar and the leaves make a fantastic tea, so the whole branch brings me joy and there’s no waste. The nectar and leaves almost taste like a soft coconut—super refreshing and light.

That balances the honey, lemon, and Glen Moray.

All-natural goodness!”

INGREDIENTS 2 oz. Glen Moray Classic Sherry Cask Finish Whisky ½ oz. lemon juice ½ oz. orange blossom honey syrup 2 oz. fig tea* 4 fresh figs

PREPARATION Muddle 3 fresh figs into a shaker. Combine all wet ingredients after muddle along with ice; shake hard until cold. Double-strain to get fig bits out, pour mixture into a coupe glass, and garnish with remaining fresh fig. *Fig tea: Bring fig leaves to a slow boil.

MEET TIFFANIE BARRIERE , Chilled 100 Member, Atlanta

Tiffanie is a mixologist and freelance bartender originally hailing from Louisiana and Texas. In 2015, Tales of the Cocktail selected Tiffanie as one of the five black female bartenders influencing the Atlanta drinking scene. She spent seven years as the beverage director at One Flew South, which received accolades from Forbes Magazine, The New York Times, and the Tales of the Cocktail Foundation. Known as “The Drinking Coach,” Tiffanie now calls herself a “freelance” bartender, opting to create cocktail menus for popup dinners and host mixology lessons all around the nation. She’s a three-time James Beard attendant, Bar Smart graduate, and winner of the Top 50 Tastemakers of the South award.

CHILLEDMAGAZINE.COM

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THE LOCALS

BAR OWNER PROFILE

Paul Greenberg and Rick Mijares

Making Guests Feel At Home RICK MIJARES AND PAUL GREENBERG, FOR AMERICAN SOCIAL BAR & KITCHEN

Whether a guest wants to keep it low-key or go all out, the multifaceted concept adapts and evolves into something truly special for every occasion,

Photo courtesy of Frederic Blake Photography When Rick Mijares and Paul Greenberg opened American Social Bar & Kitchen, they did more than just open a bar - they created a place that dispenses memorable experiences. American Social Bar & Kitchen offers a little something for everyone: “Whether a guest wants to keep it low-key or go all out, the multifaceted concept adapts and evolves into something truly special for every occasion,” says Mijares.

In addition to creating the gastropub’s acclaimed food menu and diverse beer portfolio (which includes pour-your-own taps), Mijares and Greenberg developed a drink menu with unique cocktails that utilize fresh ingredients. “Our mixologist and general manager, Andrea Lanza, helped tremendously with the menu. We put the program together with brands we believe in and provide quality spirits,” Greenberg explains.

All three of American Social’s locations—in Miami, Fort Lauderdale, and Tampa—scream Americana. “Paul and I wanted to create a new concept that embodied everything great about the hospitality industry while paying tribute to our great country,” notes Mijares.

“Old Chicago brick and salvaged reclaimed wood dating back to the early 1900s is the foundation of our design. LIFE magazines highlighting America’s greatest and proudest moments adorn our walls, and that good old American spirit flows through our concepts.”

The greatest inspiration, however, comes from paying attention to their customers’ desires. “I find incorporating our guests’ feedback makes them feel at home,” says Greenberg.

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In fact, the two are passionate about connecting with their customers. Greenberg says, “We take pride in meeting as many guests as possible—sitting with them, getting to know them, and doing whatever is necessary to ensure their return. American Social is home.”

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DISTILLERY PROFILE

Whiskey rA story to tell

By Richard Thomas Heaven Hill has a special, one-time release of some particularly rare bourbon this autumn, a bourbon that underscores how being the world’s second-largest bourbon producer isn’t as secure a position as it might seem. That whiskey, Heaven Hill 27-Year-Old Barrel Proof Small Batch Straight Kentucky Whiskey, is a legacy of the company’s old Bardstown distillery, which was devastated in a 1996 fire that has gone down as one of the whiskey industry’s worst disasters.

“The 1996 fire resulted in the loss of the Old Heavenhill Springs distillery, 7 warehouses, and 90,000 barrels, or 2 percent of the world’s whiskey,” said Heaven Hill President Max Shapira. “More importantly, there were no lives lost, no jobs lost.”

By happenstance, if a whiskey company was to suffer a major fire, 1996 might have been the ideal time, as the industry was only just beginning to emerge from its market collapse in the 1970s and 1980s. Heaven Hill’s friends-cum-rivals in the industry had the excess capacity to sell, tiding the company over until it could fully restore what was lost.

“This industry is unique in the aspect of the rich heritage built by longstanding family lineages and friendships across companies. We were fortunate to have those to lean on during the intervening years in which we did not have our own distillery,” said Shapira.

“The landscape of American whiskey also looked much different in 1996. The production capacity and excess whiskey would not be at the same level today as it was then to help fill any need.”

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Heaven Hill got its own distillery again by purchasing Louisville’s Bernheim Distillery from Diageo in 1999, a plant named for bourbon baron Isaac Wolfe Bernheim. That’s the same Bernheim who created the famous, 15,000-acre Bernheim Arboretum located south of Louisville. Acquiring the Bernheim Distillery so soon after the fire allowed Heaven Hill to pick up with making whiskey in its own style. Once again, had the fire happened in 2006 or 2016, it’s doubtful a major distillery would have been available for sale at any price.

In a far cry from 1996’s ashes, after last year’s expansion, Bernheim became the industry’s largest single-facility distillery, capable of filling 400,000 barrels each year. To put that in perspective, Kentucky has 6.8 million barrels of aging bourbon (about a third more than it has people); Bernheim can grow that number by about 6 percent per year, all on its own.

Surviving that fire were 41 barrels, filled in 1989 and 1990, and these were chosen for the Heaven Hill 27-Year-Old Barrel Proof Small Batch. Ultra-aged, cask-strength bourbon is known for being high-proof, but this 27-year-old came out at an unusually low 94.7 proof, with a yield of fewer than 3,000 bottles. Also, whereas old bourbons tend to be oaky, this one came out balanced, personable, and mellow. It’s a whiskey with a story to tell, a very real story full of drama and perseverance, and it tells it well.

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DISTILLERY PROFILE

INTRODUCING

“THE GOAT”

By Richard Thomas

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F

or most of us who don’t hail from there, Wisconsin probably conjures up thoughts of cheese or That 70’s Show, not booze. If that’s true in your case, then you should find it particularly ironic that nestled into the wine country (yes, Wisconsin has a wine country) east of Madison is a rye whiskey-making distillery called Dancing Goat—or as the folks who work there call it, “The Goat.”

American craft whiskey has exploded from just a handful of distilleries to over 1,000.

That growth has often been characterized by enthusiasm more than experience, and real distilling expertise has sometimes been scarce. That wasn’t the case with Dancing Goat. Nick Maas, Distiller and Head of Innovation, learned the trade from his father, RumChata founder Tom Maas, and grandfather, Duane, who got started in the spirits business in 1959 as a plant manager at Fleischmann Distilling Corporation in Owensboro, Kentucky. For his part, Tom has worked under or with some of the most celebrated names in modern whiskey, including Frank Bobo (Jack Daniel’s), Lincoln Henderson (Brown-Forman and later Angel’s Envy), and both Booker and Fred Noe (Jim Beam). Nick also brings his experience as a master mixologist with Agave Loco and RumChata to the team. All told, Dancing Goat combines seven decades of experience in distilling, blending, and mixology.

In addition to making a line of liqueurs originated by the company’s president, Travis Hasse, Dancing Goat came out with its first whiskey, Limousin Rye, earlier this year.

Craft distilling is noted for its innovation, but Dancing Goat’s maturation process is novel even by craft standards.

“The key differentiation for Dancing Goat Distillery’s Limousin Rye is the custom multistage aging, combining new and vintage oak,” said Travis. “The base distillate is aged over time in vintage oak, and we add just the right touch of new wood with our proprietary process. The product is then finish aged in our solera system featuring Limousin oak barrels.”

Using a combination of new and used oak barrels to age whiskey and blending them together is not uncommon these days, and one encounters the use of Limousin wood from time to time, but the solera system still isn’t seen that often in American whiskey. Most strongly identified with making sherry, soleras use a system of vats or casks that are tapped for a given batch, but never completely drained. The vats or casks are then refilled with new liquid.

In theory, some of the original starter batch— along with some liquid from each subsequent

batch entered into the system— remains in the solera and continues to grow older as time goes by. At Dancing Goat, those solera casks are made from Limousin oak, a wood sourced from the Limousin forest in France that both winemakers and cognac producers hold in high regard.

Dancing Goat monitors the progress of Limousin with periodic tastings throughout the process, and draws a batch only when the team is happy with it. “Nothing goes in the bottle until it is perfect,” says Dancing Goat’s Nick Maas.

The inaugural batch of Limousin Rye is a 92 proof whiskey, aged for 3 years and 7 months, and priced at $45 per 750ml bottle. It has already won plaudits from Blue Lifestyle (93 points), Los Angeles International Spirits Competition (90 points), Tasting Panel (94 points), Ultimate Spirits Challenge (93 points), and Wine Enthusiast (90 points). Dancing Goat intends to build on its liqueurs and Limousin Rye with further whiskey releases, a line of bitters, and a barrel-aged maple syrup.

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THE LOCALS

SPIRITED SONG

musical mixology

By Cydnee Murray

LUCY & RICKY. LAVERNE & SHIRLEY. BERT & ERNIE. Hard to imagine one without the other, right? It was their duality that made them dynamic and iconic figures. Greg Anderson and Elizabeth Joy Roe know a thing or two about duality, duos, pairings, one being the loneliest number, and all that jazz.

Although in their case, it’s not jazz, it’s classical music.

The trained concert pianists formed their partnership, Anderson & Roe, in 2002 while students at the famed New York conservatory. Three Billboard chart-topping albums later, they’ve toured the world disseminating original compositions while also paying homage with an accessible, vivacious energy.

The power of duos permeates the performances and creative processes of Anderson & Roe. They’ve even thought to couple cocktails with concertos.

What began as a blog feature called “Musical Mixology,” which according to Anderson, sprung from the premise that “the effective pairing of music and cocktails can enhance the potency of both” has developed into a live concert model. In the same manner that those with synesthesia perceive color while listening to music, Anderson & Roe may be aiming for their wrapped audiences to taste sound and hear taste. Chilled sat down to chat with the duo:

The Miami Herald calls you the “rock stars of the classical music world.”

Talk to us about what that means.

GREG: We stay busy performing 80 to 100 concerts a year, creating wild music videos (flaming pianos, roller rinks, bugs, mountaintops, etc.), and composing avant-garde covers of pop music. It’s all in service of our mission to make classical music a relevant and powerful force in society.

We like to say we serve our music piping hot with an unhealthy dose of adrenaline, two to four servings of sexual tension, and a dash of the unexpected.

LIZ: We believe that great music is great music, regardless of genre, style, etc. In that sense, we’re not attached to labels or concerned with

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fitting in the “classical” box. What’s important to us is the music itself—its capacity to move, excite, soothe, and uplift.

Talk to us about “Musical Mixology.”

GREG: Our “Musical Mixology” blog features cocktails we’ve crafted to complement the music of classical composers (or, in some cases, specific pieces of music). It’s our premise that music plus the properly paired cocktail will lead to new revelations in sound, taste, and smell.

As a result of these online recipes, fans frequently bring us interesting and rare liquors as gifts, which we find hilarious and enjoy tremendously.

We’ve also been invited to perform

Just as playing Mozart’s music takes years of refinement, so does crafting the perfect tipple to compliment his sonic whirl of intrigue, scandal, exhilaration, and mischief.”

— Greg Anderson

Musical Mixology concert events all around the world, in which we perform several sets of music with complementary cocktails.

What inspired you to mix drinks and music?

LIZ: We’re always looking for new creative outlets to demystify and integrate classical music for those who normally don’t listen to Brahms or Boulez. It’s an essential part of our creative existence and ethos. The content we create for social media— whether it be our music videos, listening tips, or cocktail recipes— ultimately serves our mission and amplifies the listening experience for our fans, but we’ve found that it enhances our performances as well, causing us to interact with our music from fresh and unique points of view.

GREG: I love a mean drink, and I love listening to music! The idea to consciously pair the two seemed completely natural and innate to me.

THE LOCALS

BRAND SPOTLIGHT

&

the Spirit of Boldness Wisdom DUKE BOURBON

By Mathew Powers

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John Wayne, nicknamed “The Duke,” became an American folk figure, appearing in more than 200 films, including some of the most memorable Westerns ever made. His memory is now kept alive with Duke Bourbon, which his son, Ethan, developed after discovering The Duke’s memoirs and liquor collection.

I learned a lot from my father about the whiskey world, and over time, really grew a great appreciation of the spirit,” he says. “Duke reminds me so much of those great memories with my dad, and what we have created is something he would certainly drink and be proud of.

Ethan began by finding a team that could produce a bourbon worthy of carrying the Duke name. “I showed them the archive of spirits my father kept, and as we got deeper into it, Duke was born,” he says. “My father led us to the final product.”

The whiskey harkens back to his father’s time, when particular attention was paid to creating excellent products. “I believe there was a very high standard in crafting pretty much everything back in those days,” Ethan notes. “No shortcuts, the best ingredients, and small amounts.” And John Wayne embodied that idea: “He also wouldn’t rush anything until he felt it was right.”

Ethan adds, “Being able to bring the recipe and history forward in time and work with some of the best modern-day craftsmen in this field was the perfect fit for what my dad had started so many years ago.”

The result is a whiskey offering fans a unique taste.

“It is unlike anything I have tried in the market,” he proclaims.

Duke Bourbon is enjoyable either neat or on the rocks. However, its balance, smoothness, spice, and

Chris Radomski and Ethan Wayne

strength allow it to work well in a classic Manhattan or an Old Fashioned. It’s also a bourbon that is wellsuited for today’s modern mixologist to include in any number of cocktail creations.

Together, Master Distiller Jacob Call, award-winning vintner Chris Radomski, and Ethan have produced Duke Kentucky Straight Bourbon and Grand Cru Kentucky Reserve. Next, the team will release Duke Double Barrel Rye. “The Double Barrel Rye is part of our Founder’s Reserve Grand Cru barrel-finished offerings,” Ethan explains. “It was the result of years of experience with flavor profiles of the best French oak barrels and the aging of some of the finest cult California cabernets. Having developed the highest scoring wine in America, my partner, Chris, believed that these special barrels would impart some very special flavors to complement Kentucky ryes and bourbons.

It’s a bit of an art to find the right barrel, which has aged a certain varietal of wine, and then finish the rye for the correct period of time so not to overpower the rye with wine flavors.”

Whether one chooses Straight Bourbon, Grand Cru, or Rye, Ethan says, “Duke captures that spirit of boldness and wisdom. It is what it is and doesn’t need anything extra. I know my father would enjoy it if he was here, and I know you will, too.”

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GASTROPUB PROFILE

CLINTON HALL

SUPERCRAFT

By Mathew Powers | Photos courtesy of Clinton Hall

Gastropub Clinton Hall in Lower Manhattan has taken craft beer service to the next level … welcome to SUPERCRAFT™.

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“We pride ourselves in offering a diverse selection of beers that are very rare and truly special,” explains James Stuart, The Lure Group and Clinton Hall’s director of operations.

The chief beer officer aims to develop a sophisticated, well-curated craft beer menu that appeals to both the aficionado and novice. “Many of our beers are locally produced, and we’re proud to champion the many brewmasters that are doing exceptional and exciting work in the beer scene,” states Stuart.

And sometimes, that means rolling up one’s sleeves and getting involved in the brewing process. In fact, one of Clinton Hall’s most popular beers is the Clinton Hall Gigawatt IPA (7.8% ABV). “[Gigawatt] is a collaboration we did with Bronx Brewery … even people who think they don’t like IPAs are drinking it and saying great things, which is nice to hear,” Stuart observes.

If the name “Gigawatt” makes you wonder if Doc Brown is working behind the scenes, you’ll love knowing that 20 draft beers on rotation at Clinton Hall are served precisely as the brewmasters intended because of its own on-site Flux Capacitor™. More than just a fun name, it’s a device that calibrates nitrogen and CO2 and adjusts the compression of each beer, guaranteeing the best beer pour available.

SUPERCRAFT, indeed.

Alongside the beer, Clinton Hall offers distinct menu items, such as a fondue burger and doughnut grilled cheese.

“The fondue burger is a hollowed-out Pat La-Freida beef patty served on a pretzel bun alongside a pot of molten fondue cheese sauce. It’s decadent!” says Stuart. “The doughnut grilled cheese is a glazed doughnut that’s cut in half, filled with cheese, grilled, and then hung on a pretzel hook above a warm bowl of tomato soup.”

And, given our propensity to share our menu finds on social media, Stuart notes, “As the cheese oozes from the grilled cheese, slowly melting into the soup, people love it and always get their cameras out!”

This bold approach to beer and food makes sense for Clinton Hall. For one, the pub’s name is derived from Castle Clinton, a national monument located at the southern tip of Manhattan Island, built to prevent a British invasion during the War of 1812. Second, akin to backstories attached to many of today’s breweries, the historic site transitioned into a beer haven by becoming America’s first beer garden, opening as Castle Garden on July 3, 1824.

Whether it’s a tribute to history, honoring the craftbrewing industry mantra of “drink local,” or providing a communal space (along with games, including a giant Jenga and giant Connect 4, cornhole, and more), the entire Clinton Hall concept brings the idea of “community” to the forefront.

Nevertheless, Clinton Hall is not bound by any one concept.

According to Stuart, “We’re not confined by any theme like a German beer garden or Irish pub might be, so we embrace our team’s creativity and enjoy coming up with ways to set us apart.”

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BUZZ WORTHY

Photos courtesy of Sugar Factory

Got a Sweet Tooth? …Visit A Sweet Spot // The Sugar Factory, NYC If it’s a sweet concoction you seek, head to Sugar Factory in New York’s Meatpacking District, for a serious dose of the sugary stuff.

The expansive menu has treats both large and small, including a savory selection of full-course entrees and appetizers. But Sugar Factory’s most unique offerings belong to its dessert and cocktail menus, where whimsical goblets and over-the-top milkshakes are served up with flair.

Sugar Factory’s menu can accurately be described as gigantic, and its whopping sugary cocktail goblets certainly fit that description. These goblets are adorned with cold smoke and candies, such as the Night Owl goblet, complete with Virginia Black, mint lemonade, owl lollipops, and peach rings. The signature Lollipop Passion goblet includes melon, coconut, and pineapple, and is topped with tall lollipops.

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Cocktails available include a plethora of chocolate Martinis, like the Mint Chocolate, Red Velvet, and Raspberry Sin (made with raspberries and white chocolate, and finished with a fluffy white topper). Other cocktails include adult versions of childhood classics, like the Root Beer Float cocktail, made with root beer and spirits in lieu of ice cream. The Peace, Love & Harmonie Margarita is composed of Hpnotiq Harmonie and fruit with a touch of rosé.

Sugar Factory’s version of a Cosmo is the Cotton Candy Cosmopolitan, which fuses the traditional Cosmo flavors with cotton candy vodka and tops it with cotton candy.

Milkshakes go from big to bigger, with an Old Fashioned Milkshakes menu and an Insane Milkshakes menu. The Old Fashioned menu has traditional options like strawberry, chocolate, vanilla, and the birthday-themed Make a Wish, with vanilla soft serve, vanilla cake pieces, sprinkles, cupcake syrup, rainbow sprinkles, and a birthday candle. “Insane” options include

colorful presentations served in candy-covered mugs, such as the Dulce de Leche Milkshake, the Caramel Sugar Daddy Cheesecake, and the Tie Dye Milkshake, among others.

For additional treats, look to the fondue, hot chocolate, or frozen hot chocolate menus. Caffeinated options include cappuccinos, mochaccinos, and lattes, with both alcoholic and nonalcoholic varieties available. Fresh crepe, waffle, and pancake varieties pepper the menu, as well as giant shareable sundaes for two.

MIX IT UP

CELEBRITY SIPS

HBO’S ACCLAIMED SHARP OBJECTS IS A PSYCHOLOGICAL THRILLER BASED ON THE BESTSELLING NOVEL

BY GILLIAN FLYNN, STARRING AMY ADAMS AS REPORTER CAMILLE PREAKER, WHO IS SENT TO COVER THE MURDERS OF TWO YOUNG GIRLS IN HER HOMETOWN. THE PLOT TWISTS AND TURNS, INTERTWINED WITH LIBATIONS AND LED ZEPPELIN TRACKS. HERE’S WHAT THIS CRAZY CREW LIKES TO DRINK.

ELIZABETH PERKINS Perkins plays Jackie O’Neill, Camille’s godmother figure and the town’s lovable lush with a dark side. “I’m a good drunk,” Perkins says about playing inebriated characters. “And I don’t even really drink! I’m a kind of one-and-a-half glasses-of-wine girl.”

CHRIS MESSINA Messina plays Richard Willis, a big city detective who is sent to the tight-lipped community of Wind Gap to help investigate the murders. Messina once said of having to gain weight for a role, “I drank lots of beer. I would have a beer on the night table and wake up and chug beer.”

MATT CRAVEN Craven portrays Chief Bill Vickery, head of the Wind Gap Police Department who self-medicates and numbs himself (just like everyone else in town) by sipping on whiskey.

Craven also enjoys whiskey offset.

PATRICIA CLARKSON Adora Crellin, played by Clarkson, is a matriarch and a monster; she’s seductive, sexy, and terrifying. Adora glides around her estate with Southern charm, wearing stilettos and sipping spritzes.

TAYLOR JOHN SMITH Smith stars as John Keene, the town outcast and primary suspect in the murders. He and Camille share tequila shots and some heavy scenes.

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AMY ADAMS With a closet full of skeletons, Camille Preaker (Amy Adams) is a journalist out of rehab who investigates the killing of adolescent girls. Protagonist Camille struggles with emotional demons and PTSD, but actually goes through a healing as her story unfolds.

In real life Adams often imbibes on Guinness, but her character Camille is an Absolut vodka fan.

e l b u Do r You ey n o M TURN A $ 5 Cup of Coffee into $ 10

BY OFFERING IT WITH RUMCHATA. BEAUTIFUL RUMCHATA BRANDED CERAMIC CREAMER CUPS ARE AVAILABLE NOW! ASK YOUR DISTRIBUTOR!

REMEMBER TO KEEP A BOTTLE OF RUMCHATA ON YOUR BACK BAR AS WELL AS IN THE COOLER — IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol.

Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

MIX IT UP

THE NEXT MIX

COLD BREW

COCKTAILS

According to Troy Gorczyca, brand director for Pernod Ricard (which owns the Kahlúa brand), coffee is one of the top ten cocktail flavors.

Coffee culture continues to evolve and become a canvas for millennials as both a lifestyle and aspirational drink. Given that Kahlúa is made with coffee, there is an already-natural connection between the two that has made it easy for the brand to stay at the forefront of this emerging trend, offering innovative cocktails that are quickly growing in popularity within the coffee culture space.

“We are seeing new and versatile ways that consumers and bartenders are incorporating Kahlúa into their recipes,” says Gorczyca.

“Cocktails such as the Kahlúa Espresso Martini, Kahlúa Cold Brew Martini, Kahlúa Cold Brew Soda, and Kahlúa Cold Brew Tonic are bringing attention and renewed interest to the brand.

We look forward to bringing Kahlúa and cold brew cocktails to the market this year.”

Photo courtesy of Kahlúa

KAHLÚA COLD BREW SODA INGREDIENTS

PREPARATION

1 ½ parts Kahlúa 1 ½ parts cold brew coffee 3 ½ parts club soda Lemon twist (for garnish)

Build ingredients over ice.

Serve in a highball glass with a lemon twist.

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We are seeing new and versatile ways that consumers and bartenders are incorporating Kahlúa into their recipes

HERE’S TO NEW BEGINNINGS This blended Scotch Whisky commemorates the moment in 1786 when a group of Scottish merchants gathered with some sticks and balls at Harleston Green, America’s first golf club, and introduced America to one of Scotland’s two greatest exports.

ADVANCED MIXOLOGY

DRINK IN HISTORY

Godfather Cocktail The

Revenge is a dish best served cold ... just like this themed cocktail

By Lanee Lee

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ACTOR MARLON BRANDO—WHO PLAYED “THE DON,” OR VITO CORLEONE, IN THE CLASSIC 1972 MOVIE THE GODFATHER— IS RESPONSIBLE FOR THE NAMESAKE COCKTAIL’S RISE TO FAME, ACCORDING TO LEGEND. A FAVORITE OF BRANDO’S, THE GODFATHER FIRST APPEARED ON MENUS IN THE EARLY 1970S, JUST AS THE OSCAR-WINNING FILM WAS BEING MADE. The Making of The Godfather A simple, sophisticated tipple of Scotch whisky and amaretto served over the rocks, The Godfather’s inventor is a mystery. However, the Reina family— makers of the amaretto liqueur Disaronno for more than 425 years—backs the Brando story.

of Saronno, Italy. How the Reina family obtained the widow’s recipe is a mystery, but they started massproducing amaretto (which means “a little bit bitter” in Italian) in the early 1600s. Even today, the formula remains a well-kept secret.

Although known as an almond-based liqueur, amaretto isn’t actually from an almond nut distillation at all. Interestingly, it’s made from bitter almond oil derived from grinding the pits of stone fruits, such as peaches, nectarines, or cherries, into a fine flour that undergoes a wet distillation process.

Amaretto in America

Like the fictional Corleone family, who can argue with a powerful Italian dynasty like that?

Amaretto didn’t make it to the States until well into the 20th century; perhaps that’s why it’s not a star player in many cocktails. But someone, somewhere, decided it paired perfectly with Scotch whisky. And for an era defined by “disco cocktails,” like Blue Hawaii, Piña Colada, and Pink Lady, The Godfather was a refined 1970s creation.

In the straightforward, two-ingredient cocktail, the drink’s cherry, sweet nut, and marzipan notes from the amaretto dance beautifully with the smoky notes of Scotch. What you’re left with is a stiff drink that’s smooth, yet not too sweet.

Though it may have fallen out of favor in the last few decades, there’s always a 21st century barkeep ready to resurrect an old fave. In The Godfather’s case, this revival has likely been boosted by a boom in Scotch whisky imports.

However, the recipe’s intended proportions are as hazy as its history. Some swear by equal parts scotch and amaretto, such as the International Bartenders Association.

The Modern Godfather

Disaronno—the “Don” of amaretto brands, which, ironically, has dropped the amaretto from its name and is now simply known as Disaronno liqueur— advises a one-to-two ratio of amaretto to scotch. In the 2016 cocktail book Whiskey: A Spirited Story with 75 Classic & Original Cocktails by Michael Dietsch, the sweetness is dialed down even more with a one-tofour (amaretto to scotch) ratio. Ultimately, go with what suits your own palate.

The Origins of Amaretto So what is amaretto, and who invented it? According to Disaronno, amaretto originated from a homemade concoction gifted in 1592 from a widowed innkeeper to painter Bernardino Luini, a pupil of Leonardo da Vinci. The innkeeper had posed as his Madonna for a mural he painted in the chapel of the northern town

The Godfather

MiniBar, a classy, leather-trimmed drinking den in Hollywood, California, is currently serving up its version as The Godfather 101, a twist that mingles scotch and amaretto with aged rum and aromatic bitters. On the East Coast, Brooklyn’s Fort Defiance restaurant is serving a combination of bourbon, scotch, amaretto, and sarsaparilla in its Godfather II. There have also been a few popular riffs over the years in cocktail books, with amaretto being the one constant ingredient. The Godmother uses vodka in place of scotch; the French Connection swaps cognac for scotch; The Brooklyn Godfather replaces scotch with bourbon, then adds both dry and sweet vermouth; and The Godchild mingles vodka with amaretto and cream.

For a true Godfather experience that you really “can’t refuse,” kick back for a nightcap with the original in hand … and pray you don’t wake up with a horse head in your bed.

INGREDIENTS

PREPARATION

1 oz. scotch whiskey 1 oz. Disaronno

In a rocks glass with ice, combine the scotch and amaretto. Stir.

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FOOD KNOW HOW

cereal cocktails Whether it’s made from wheat, barley, rice, or corn, cereal has claimed a place on breakfast tables the world over for decades.

The combination of crunchy grain and cold, rich milk creates a perfect flavor medley. As children, we gobble down our flakes and puffs with glee; adulthood brings the privilege of enjoying a more sophisticated version of cereal grains in the form of alcohol. Given that fact, it seems only natural that cereal grains might find their way into cocktails.

At The Garret Nolita in New York City, Beverage Director Grant Wheeler employs corn flakes in a corn-based twist on the Batida, a traditional, cachaça-based Brazilian cocktail.

The drink’s name, Original & Best Since 1906, comes from the original Kellogg’s Corn Flakes slogan. “I wanted to do a lighter, nondairy riff on that cocktail,” explains Wheeler,

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“which normally features sweetened condensed milk, and chose oat milk at the base.”

The combination of the cachaça, oat milk, and a bit of sweetener was underwhelming according to Wheeler. He combined the corn flakes with the oat milk, creating a version of the magical milk-leftin-the-bowl flavor we all know so well. From there, he introduced a bit more sweetness with crèmes de banane and cacao “not-souncommon [cereal] additions,” he notes. These are complemented by the familiar Batida spices of cinnamon, nutmeg, and vanilla.

A hint of bourbon brings the corn to the forefront and marries with the spice syrup. Cereal for dinner?

Yes, please.

Original & Best Since 1906 INGREDIENTS

½ oz. Tempus Fugit Crème de Banane ¼ oz. Tempus Fugit Crème de Cacao ½ oz. Heaven Hill Bourbon 1 oz. Yaguara Cachaça ¼ oz. housemade spice syrup (vanilla, cinnamon, and nutmeg in 1:1 simple syrup) 1 ½ oz. corn flake-soaked oat milk (soak corn flakes in oat milk at a 1:4 ratio by volume) Corn flakes (for garnish) Dehydrated strawberry pieces (for garnish) PREPARATION

Add ingredients to shaker, shake and strain into a camper cup with 2 to 3 ice cubes. Garnish with a sprinkle of corn flakes and 1 or 2 dehydrated strawberry pieces.

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

The

r e k a m r e l i o B

By Mathew Powers

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B

ärenjäger Honey Liqueur and its creative Oktobearfest “boilermaker” idea help bridge the gap between tradition and innovation. “Bärenjäger shots side by side with beer are very common in Germany, so we wanted to bring that tradition to the United States in celebration of recent Oktoberfests,” says Jenny Manger, Marketing Director at Niche Import Co. It starts with Bärenjäger Honey Liqueur, a liqueur recipe that emerged during the 18th century by hunters seeking to lure bears from their caves.

(Bärenjäger translates to “bear hunter,” hence the “bear” in Oktobearfest.) Today’s Bärenjäger Liqueur recipe has been refined to accommodate modernday drinkers, but what remains the same is the 225 grams of Yucatan honey in each bottle.

“Bärenjäger Honey Liqueur is made with all-natural ingredients and real honey, not imitation honey flavoring,” explains Manger. “You can actually see the viscosity of the honey in every bottle of Bärenjäger.

There is nothing like it. Basically, if bees were to distill their own booze, they would make Bärenjäger.”

Many people understand traditional Oktoberfest beers as the classic amber-brown Bavarian Märzen (or Märzenbier). However, Oktoberfest brews are not beholden to any singular German style. Indeed, beers enjoyed during festivals can range from Helles to Dunkels and everything in between.

Manger notes, “It works great with a Märzen-like Ayinger or a wheat beer like Weihenstephaner, especially to get that honey and lemon combo. I personally prefer Bärenjäger with Warsteiner Pilsner— that’s my go-to drink at Nurnberger Bierhaus in New York City. I like to coat the inside of my beer stein with the Bärenjäger and then pour the beer in—you can see the viscosity of the honey on the glass [and] you get a bit of honey with every sip.” Plus, at 70 proof, the addition of Bärenjäger provides a bit more punch to the beer.

The easiest way to accomplish marrying the liqueur and beer is to purchase the Bärenjäger gift set, which this year comes with a limited edition beer goblet from Germany.

Having the perfect drink is only part of the equation, though. No Oktobearfest is complete without festive food, such as pretzels, kraut, and sausages. Bärenjäger Honey Liqueur, with its sweet and somewhat boozy character, works as a pleasant accompaniment to German foods, which are known for their rich, salty, or sour notes.

While traditional Oktoberfests are exceptionally fun, there’s no crime in trying something a little different once in a while. An Oktobearfest boilermaker is a great way to merge classic recipes and festivities with a new, creative approach to enjoying autumn.

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IN THE KNOW

UNDERSTANDING

AVILA

By Jose Martinez

A Mexican spirit made 100% from blue Weber agave … sound familiar?

bats—via long shoots with flowers from agave plants.

TRY THESE TOP THREE TIPS WHEN USING AVILA:

It’s produced in the Morelos region of Mexico (the second smallest state in the country), which means it can’t be mezcal or tequila. This new spirit is called Avila. And bartenders everywhere are taking note.

“Revel Avila is a bridge of sorts between the flavor profiles of a fine tequila and mezcal,” McFarlane explains. “If someone is seeking a drink that has a clean nose but is not so assaultive in terms of smokiness, then Revel Avila is a great choice. It is also versatile enough to be enjoyed straight or mixed. In addition, it represents an opportunity for bartenders to educate their clientele and take them on a journey through the world of agave spirits, helping them expand their understanding of the category and the countless options outside of tequila.”

• Try using grapefruit bitters and a scant barspoon of agave nectar to make a reposado Old Fashioned riff. The grapefruit bitters pull forward some of the less-prominent citrus notes.

“There’s a whole world of agave spirits that exists outside of tequila,” says Micah McFarlane, CEO of Revel Spirits, Inc. “Avila exists alongside the likes of tequila and its other cousins, mezcal and sotol. We are carving out our place alongside them.”

Since 2012, Revel Spirits has been handcrafting a superpremium, award-winning alcohol expression from 100% pure agave grown in mineral-rich soil some 3,000 feet above sea level. The agave is farmed by hand, and the piña is roasted and steamed. Oh, yeah, it’s also naturally pollinated by bats—yes,

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Revel Avila, which is triple distilled, is currently offered as a blanco, reposado, and añejo. It is created in virgin soil with a terroir that yields incredibly healthy agave, is smooth when served straight, and also works quite nicely in a Negroni or Old Fashioned.

• Use it as a substitution for mezcal or tequila in cocktails. Avila is perfect for a cocktail with a slightly smoky flavor, but is still smooth and well-rounded.

• While Avila blanco can stand up well in cocktails, it is still delicate enough to be easily overpowered and lose some of its more subtle tasting notes. When creating a cocktail with the blanco, be careful not to add too many other flavors—less is more.

FROM THE INVENTED NOT MIND CLAIMING

PEOPLE THAT GIN BUT DO THE ENGLISH IT

claiming our inventions. We are a tolerant people. So when the English copied our Genever and called it Gin, we shrugged our shoulders and came up with another invention: Rutte’s Gin with Celery. Celery and Gin? Yes, Celery and Gin. An unexpected, we say gingenious, combination that turns out to be just right.

Rutte Distillateurs ® 43% Alc./Vol. (86 Proof). © 2017 Imported by Royal Dutch Distillers, Miami, FL. Please Drink Responsibly.

ADVANCED MIXOLOGY

DRINK WELL WITH HEATHER STORM

Tips for Healthy Imbibing HEATHER STORM’S OBSESSION WITH WELLNESS HAS SHAPED HER LIFE. Early on, she recognized the impact that food and drink consumption has on both our bodies and the earth. Now a sommelier with a plant-based nutrition certificate, Heather shares her tips for health-conscious recipes.

“With all the festivities around the holidays, I can find it challenging to maintain my healthy lifestyle and still mingle seemingly carefree with friends at events,” says Heather. “It seems every other day is a reason to celebrate, and although I’m always down for a cocktail, I don’t want to feel like I have to give up on my waistline goals or wonder what toxic additives I’m consuming.”

Here’s Heather’s guide to imbibing intelligently at parties.

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ADVANCED MIXOLOGY

HEATHER’S TOP THREE TIPS FOR DRINKING HEALTHIER AT PARTIES

1. E at before you start drinking. Food in your stomach slows absorption of the alcohol, making it less toxic to your body.

2. H ave one glass of water for every alcoholic drink you consume.

3. C hoose organic spirits for a pure product with better flavor.

AVOID THESE DRINKS IF YOU’RE WATCHING YOUR WAISTLINE

DRINK WELL WITH HEATHER STORM

Try these simple recipes for your health-conscious guests TURMERIC-GINGER HOT TODDY

“I always enjoy a hot whiskey drink on a cold winter evening,” says Heather. “Immunityboosting turmeric and digestive-supporting ginger enhance an age-old cold remedy that combines whiskey, fresh lemon, and honey. To maximize the benefits, I choose organic products made without additives like Greenbar organic whiskey and local honey.”

INGREDIENTS

PREPARATION

1 oz. turmeric-ginger honey syrup* 1 oz. fresh lemon juice 2 oz. Greenbar SLOW HAND Six Woods Whiskey Fresh lemon slice (for garnish)

Add turmeric-ginger spiced honey syrup, fresh lemon juice, and whiskey to mug. Top with hot water and garnish with fresh lemon slice. *Turmeric-ginger honey syrup: Combine 6 cm turmeric (chopped finely), 6 cm ginger (grated), ½ c. water, and ½ tsp. ground turmeric to small saucepan on medium heat for 15 minutes. Add ½ c. honey; stir and allow to set for 5 minutes.

TURMERIC-GINGER HOT TODDY

TRADITIONAL EGGNOG AND IRISH CREAM LIQUEUR

They’re both high in calories, sugar, and fat.

PUNCHES

Who’s to say how much sugar and booze is in one glass? Cocktails made with simple syrup and tonic (although tonic has a bitter taste) can contain almost 30 grams of sugar per serving.

NO-EGG NOG

CRANBERRY OR ORANGE JUICE

NO-EGG NOG

PORTER OR STOUT BEERS

INGREDIENTS

PREPARATION

4 oz. CRUSOE Spiced Rum 2 frozen bananas 1 cup unsweetened coconut milk ¼ cup aquafaba 1-inch Madagascar vanilla bean 3 medium pitted dates ½ tsp. cinnamon 1/ tsp. nutmeg 8 Pinch ground cloves Pinch sea salt Ground nutmeg (for garnish)

Freeze bananas overnight. In processor, add all ingredients except aquafaba and rum.

Process until smooth. Add aquafaba and rum: process 1 minute or more until frothy. Pour into stemless wine glass and top with ground nutmeg. Serves 4.

Unless they’re juiced fresh, these juices have a ton of added sugar and no nutritional benefits.

These beers are higher in alcohol and calories, and are very filling.

GO FOR THESE INGREDIENTS INSTEAD

Organic spirits, dry white wine or red wine, light beer or lager, soda water, and fresh lemon and lime slices.

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According to Heather, “Can’t keep track of all of your friends’ dietary restrictions?

Love eggnog, but not the calories and fat it contains? Your guests won’t miss the cream in this vegan version. I use aquafaba (chickpea juice) to add an extra frothiness usually only obtained from eggs and Greenbar CRUSOE Rum because it’s full of holiday spices and fresh California orange zest.”

h t u o m r e Vorth asking w ame. for by n

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

ONE MOMENT IN TIME AND THEN IT’S

THE RELEASE OF HENNESSY MASTER BLENDER’S SELECTION No. 3

By Michael Tulipan

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MAISON HENNESSY CONTINUES TO LEAD THE COGNAC CATEGORY WITH ITS UNPARALLELED CRAFTSMANSHIP AND DEDICATION TO INNOVATION. THE RELEASE OF HENNESSY MASTER BLENDER’S SELECTION No. 3 CONTINUES THE HOUSE’S LINE OF LIMITED RELEASES, AND ALSO INTRODUCES THE FIRST EXPRESSION CREATED BY NEW MASTER BLENDER RENAUD FILLIOUX DE GIRONDE. Renaud marks the eighth generation to hold this prestigious position at Maison Hennessy, after succeeding his uncle, Yann Fillioux, in July 2017. A native of the Cognac region, he was groomed for the position for more than 15 years and continues the close bonds that have tied the Hennessy and Fillioux families together for generations.

Selection No. 3 is composed of 20 rare eaux-de-vie personally chosen by Renaud, who possesses deep knowledge of the vast stock in the Hennessy cellars.

Jordan Bushell, Hennessy National Ambassador, says, “On the palate, the blend is delightfully subtle and velvety, with aromatic tones that can be perceived as fresh and light, similar to those found in sweet pastries with a distinct flavor of toasted hazelnuts.”

He recommends enjoying it neat or over large rocks.

Each Cognac in the Master Blender’s series is a unique expression of Hennessy’s craftsmanship through the eyes of its master blender, who has

complete freedom to create the blend. As a result, each selection captures a moment in time and can never be replicated.

The line launched in 2016 with Master Blender’s Selection No. 1, which embodied then-Master Blender Yann Fillioux’s passion and creativity, as well as his many years of experience with the company’s eauxde-vie. In 2017, Hennessy released his Master Blender’s Selection No. 2, a blend composed of eaux-de-vie at least 10 years old, each aged for 18 months in young, coarse-grained French oak barrels prior to additional aging in old barrels.

Selection No. 3 marks more than a continuation of the legacy of the world’s leading Cognac house. It represents the transition from one generation to the next, one that preserves Hennessy’s long tradition while guiding the company forward.

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SPOTLIGHT LAUNCH

Harleston Green Scotch WE CAUGHT UP WITH RICH ROBERTS AND DANIEL UNDHAMMAR FROM EDGEWATER SPIRITS, TO LEARN ABOUT THE LAUNCH OF HARLESTON GREEN SCOTCH WHISKY. Tell us about Harleston Green.

Harleston Green Scotch Whisky was created from carefully selected, fine scotch single malts, aged between four and five years, matured in oak barrels predominantly from the Highland and Speyside, alongside selected and aged Scottish grain whiskies.

What’s the inspiration behind this scotch?

In 1786, a group of Scottish merchants gathered with some sticks and balls at Harleston Green in Charleston, South Carolina, and introduced America to one of Scotland’s two greatest exports. This blended Scotch whisky is a tribute to America’s first golf club, the great game itself, coming together, and the Scottish-American connection that has created a long, rich heritage.

What should bartenders know about this spirit?

Harleston has a unique DNA, with a very high percentage of carefully aged and fine single malt whiskies in the blend (30%), creating a superior

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whisky, with a rich aroma and long balanced finish that’s easily enjoyed neat, on the rocks, served long, or in a classic cocktail. Additionally, it’s a scotch of superior quality while extremely affordable. One of our missions is to improve the quality of scotch in the premium and standard segments.

What’s the best way to enjoy Harleston Green?

As a wonderful, versatile-blended scotch that’s rich in aroma, flavor, and finish, opening up many avenues of tasting discoveries.

THE HARLESTON FIVE INGREDIENTS

1 ¾ oz. Harleston Green ¾ oz. Dolin Dry ¾ oz. Dolin Rouge ¾ oz. Cappelletti vino aperitivo 2 dashes Angostura bitters PREPARATION

Add all ingredients into a mixing glass, fill with ice, stir well and strain into a chilled coupe, garnish with an orange zest! Voilà!

SCOTCH’S THE WORD INGREDIENTS

¾ oz. Harleston Green ¾ oz. Chartreuse ¾ oz. Maraschino ¾ oz. fresh lime juice PREPARATION

Shake well and fine strain into a coupe.

Š 2017 123 Spirits, L LLC. LC. Ph hoto Š Michae Michaell Elins Elins

The Man Behind the Brands

123spirits.com

EU Organic

ADVANCED MIXOLOGY

SIDE by SIDE GLENFIDDICH FIRE & CANE

BRAND SPOTLIGHT

Smoky meets sweet in the latest expression of the Glenfiddich Experimental Series with the new release of Glenfiddich Fire & Cane.

Sellers of the world’s most awarded, best-selling single malt Scotch whisky, Glenfiddich continues to be run by the fifth generation of the Grant-Gordon family, one of the few remaining family-owned and -operated distillers. This long history of tradition meets innovation in the company’s Experimental Series, which is designed to explore new avenues in Scotch whisky. Fire & Cane is the fourth release in the series, along with Glenfiddich India Pale Ale, Glenfiddich Project XX, and Glenfiddich Winter Storm.

The new expression marries both smoky peated whisky and unpeated whisky, which have been aged alongside each other in ex-bourbon casks. After the two styles are combined, the blend ages for an additional three months in rum casks sourced from various South American countries. This adds a layer of sweetness to enhance the dryness of the scotch. Bottled at 43% ABV, the resulting whisky has developed interplaying layers of smoke and toffee.

“This new single malt truly encapsulates the spirit of experimentation. We started with a question: What would happen if we did something with peat that we had not done before?” says Glenfiddich Malt Master Brian Kinsman.

“The answer is an unconventional and unexpected whisky, one that is truly surprising.” Kinsman first ran peated spirit through the Glenfiddich stills in 2003, giving rise to the idea of creating Fire & Cane.

The Fire & Cane bottle also reflects this unusual marriage of styles, a colored glass that seamlessly transitions from a dark base to clear glass. This shift in color was designed to showcase the juxtaposing of Fire & Cane’s flavors.

Bartenders can offer the new expression to a wide range of discerning customers, as it is designed to speak to connoisseurs and newcomers alike.

Kinsman says, “It’s a bold combination, which I’m sure will appeal and intrigue single malt enthusiasts as well as those looking to try something new and different.”

With the latest release in its Experimental Series, Glenfiddich proves once again that innovation and tradition can stand side by side.

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THE NUMBER ONE SOURCE & AUTHORITY ON BARTENDING AND ON PREMISE

bartender.com

mixologist.com

SHAKING AND STIRRING

BEEFEATER PINK GIN Using the traditional Beefeater dry gin recipe, Beefeater Pink Gin is infused with natural strawberry essence, citrus, and the classic juniper botanical. The result is a uniquely modern, slightly fruity spirit with a cheerful pink hue.

BEEFEATER PINK & TONIC INGREDIENTS

2 parts Beefeater Pink gin 3 parts tonic Sliced strawberries (for garnish) PREPARATION

Pour gin and tonic into Spanish Copa de Balon or highball glass.

Stir to combine. Garnish with sliced strawberries.

LAUNCHES

BLY SILVER RUM 105 BLY Rum is the newest product from award-winning Pennsylvania Pure Distilleries. The inspiration for this bottling came in the form of historical Navy Strength rum. Using the standard BLY silver rum as a base, Master Distiller Barry Young distilled to a level of about 30 percent more alcohol. The result is more flavor and mouthfeel, perfect for strong cocktails.

OVER PROOF DAIQUIRI INGREDIENTS

1 ½ oz. BLY Silver Rum 105 Proof ¾ oz. lime juice ½ oz. simple syrup Lime wheel (for garnish) PREPARATION

Shake all ingredients, strain into a coupe glass, and garnish with a lime wheel.

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MALFY CON ARANCIA Malfy Con Arancia is distilled using the peels of Sicilian blood oranges, Italian juniper, and four other botanicals. According to Malfy’s website, “Blood oranges are a prized variety in Sicily—and harvested in November—and their rich, red color develops from the cool Mediterranean nights.” The gin is distilled and bottled in Northern Italy with the G.Q.D.I. (Gin di Qualità Distillato) stamp of origin and quality.

SICILIAN SOUR INGREDIENTS

2 oz. MALFY Con Arancia 1 oz. fresh lime juice 1 dash simple syrup 1 dash Angostura bitters 2 dashes orange bitters PREPARATION

Mix MALFY Con Arancia with fresh lime juice, then add simple syrup, Angostura and orange bitters. Serve over ice in a tumbler and garnish with a strip of (Sicilian) orange.

FISTFUL OF BOURBON Known for its strong whisky portfolio, Grant enlisted the help of Whisky Blender Kelsey McKechnie and Master Blender Brian Kinsman, who blended five straight American bourbons.

The result is a balanced combination of notes, including sweet toffee, floral and leafy, and spices including cinnamon and licorice.

GREY GOOSE LA VANILLE VODKA Natural vanilla beans from Madagascar feature prominently in this new Grey Goose flavored vodka. Caramel and toffee notes complement the vanilla essence, making this an ideal product for cool weather cocktails. The vodka, which has no added sugars, has not been released in fifteen years; this is the first new bottling of the well-regarded flavor.

FISTFUL SMASH

LONG FLIGHT HOME

Created by Charlotte Voisey, director of brand advocacy for William Grant & Sons.

INGREDIENTS

2 parts Fistful of Bourbon ½ part grapefruit oleo-saccharum (grapefruit peels macerated in sugar) ½ part fresh lemon juice 10 loose mint leaves Mint sprig (for garnish) Grapefruit twist (for garnish)

1 ½ oz. La Vanille Vodka ½ oz. Martini Riserva Speciale Ambrato ½ oz. spiced syrup ¾ oz. Meyer lemon juice or regular lemon juice ½ oz. egg white Star anise pod (for garnish) Peychaud’s bitters (for garnish) Angostura bitters (for garnish)

PREPARATION

PREPARATION

INGREDIENTS

Combine ingredients and shake well.

Strain over crushed ice. Garnish with a mint sprig and grapefruit twist.

Shake all ingredients in an ice-filled mixing tin. Strain into a cocktail glass.

Garnish with star anise pod and bitters.

BLK EYE VODKA Hailing from the BlackEyed Distillng Company in Fort Worth, Texas, BLK EYE Vodka is the first vodka made from black-eyed peas. The spirit is truly homegrown—co-owner Todd Gregory grew up surrounded by a garden of black-eyed peas. Featuring bottle art from local artists, BLK EYE is distilled 22 times for smoothness and subtlety of flavor.

BLK EYE HONEY BADGER INGREDIENTS

1 ¼ oz. BLK EYE Vodka ¾ oz. Barsmith Honey Ginger Syrup ¼ oz. fresh lemon, squeezed Splash of club soda Lemon twist (for garnish) PREPARATION

Shake first three ingredients in an ice-filled mixing tin. Strain into coupe and top with club soda.

Garnish with lemon twist.

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Creating moments that are ripe for Instagram and making memories that live beyond the next day are two of the things putting bodies on barstools these days. In a world that’s obsessed with personal shared experiences, music can be a key catalyst. Let’s face it: The right song is a mood changer that either makes us get up and dance or moves us to tears. Any way you look at it, music can enhance our lives, and our spirits, too, it seems.

This issue of Chilled looks at the marriage of music and mixology. Many bars are airing individually styled background music to shape guests’ perceptions, and this process has also worked well in aging distillates that

are musically enhanced with sonic soundwaves that alter the finished product. Maybe one day, we can all imagine whiskey barrels grooving to their preferred beats, too.

Mere months after the launch of Metallica’s Blackened Whiskey, Master Distiller Dave Pickerell passed away.

Pickerell, a legend in the world of whiskey, graces our cover story, which highlights sonic maturation and black noise, both used in distilling and aging. Blackened Whiskey, which molecularly enriches North American whiskies with Metallica playlists, would be Pickerell’s swansong. He made a lasting impression on the spirits world, and his lifelong adventures in creating memorable whiskey will be missed.

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Editor’s Note: At press time, Chilled learned of the sad passing of Dave Pickerell. As a tribute, we opted to print this cover story and following feature as written.

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Photo courtesy of Whistle Pig

Dave Pickerell

Photos courtesy of Sweet Amber Distilling

THE LEGENDARY HEAVY METAL BAND METALLICA, WHICH ONCE COMPOSED ITS SPIN ON THE IRISH CLASSIC, “WHISKEY IN THE JAR,” HAVE DECIDED TO DO MORE THAN JUST SING ABOUT THE SPIRIT; THE BAND HAS MERGED ITS ARTISTIC TALENTS WITH RENOWNED DISTILLER DAVE PICKERELL TO CREATE BLACKENED, A MUSICALLY INFUSED AMERICAN WHISKEY.

“We believe Dave Pickerell is the best at his craft. I can’t imagine us collaborating with anyone else,” explains Metallica’s Robert Trujillo.

Dave Pickerell grew to fame during his 14 years as Maker’s Mark master distiller, but as this collaboration with Metallica demonstrates, he is not defined merely by his day job. Indeed, he has consulted and designed equipment for nearly 100 worldwide distilleries, including Hillrock, Corsair, and Whisltle Pig, where he currently distills.

Metallica, meanwhile, is no stranger to expanding its artistic boundaries, including working with Chinese pianist Lang Lang or musician Lou Reed. “As musicians, we pride ourselves on taking chances,” says Trujillo.

“Metallica’s music is not pedestrian, which means our collaboration with Dave is different; plus (and most important to me), Dave loves bass and drums (as I do), so why not pump that low-end frequency into the process?”

Just as Pickerell loves music, Trujillo has a knack for whiskey. “I was known as the ‘Whiskey Warlord’ back when I was in Ozzy Osbourne’s band,” he confesses.

“Actually, I see the camaraderie at our pre-gig, meet and greets. And whiskey obviously has a place in my heart, especially in and around energized music. But always keep it responsible.”

The convergence of distillation and music in Blackened Whiskey goes beyond mere inspiration, “The whiskey is actually traditionally aged with North American blends (bourbons and ryes), and then it’s transferred to black brandy barrels,” explains Trujillo.

“This is where the ‘Black Noise’ happens—sonically, the frequencies create the slam pit in the barrel. This interacts at the molecular level. (The molecules are groovin’ hard!) Thus, we have Black Noise.”

Artists routinely strive to enhance and develop their craft. So what did Metallica learn from this partnership?

“It’s an extension of us collaborating, trying something different with like-minded and creative people, and bringing our blend to true whiskey lovers and soonto-be whiskey lovers,” confirms Trujillo. “Maybe they wave the Metallica banner, and maybe they don’t.

At the end of the day, this has been an amazing experience for us.”

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Metallica’s “Blackened,” Bob Dylan’s “Desire,” Sam Cooke’s “You Send Me,” and Mozart’s “Symphony No. 36”—no, they’re not just random songs on a Spotify playlist, they’re all songs that have been selected and played to unsuspecting barrels of booze.

Sonic aging, or sonic maturation, is a process that several craft distillers have championed in the last few years. Using pulsating sound waves, the spirits—which are still stored in traditional wooden barrels—are agitated by the vibrations and pulsations from music that is blasted through speakers, increasing the contact between booze and barrel, and in turn, affecting the maturation and flavor profile.

FORG E BY D SOUN D

By Co

lleen

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Thom

pson

When applied at just the right frequency, sound waves produce vibrations, causing whiskey, tequila, and bourbon to seep deeper into the barrel. In an ongoing effort to reduce costs and increase production, sonic aging is becoming increasingly popular.

Several distillers and even bars are experimenting with sound to enhance flavor profiles and speed up maturation for a fraction of the cost and time of traditional barrel aging.

The highest-profile distiller using the process is South Africa-born, self-confessed music geek Joe Heron, owner of Copper & Kings, based in Louisville, Kentucky.

Heron chose the name Copper & Kings to sound like a band—think Iron & Wine—and as he explains it, the distillery has placed five major subwoofers in its maturation cellar that constantly stream out music and use pulsation (not vibration) as a technique to create a “distillate wave in the barrel, resulting in increased frequency of contact over time between the distillate with the barrel walls and, in our opinion, enhances maturation,” explains Heron. The music is played to the resting barrels from a selection of eclectic Spotify playlists that the distillery staff creates (you can follow on Spotify on CopperAndKings) ranging from musicians’ birthdays, seasonal selections, or even a playlist dedicated to International Day of Happiness.

Spirit Works Distillery, in Sebastopol, California, uses white oak barrels with headphones stretched across them. The vibes of different genres from bluegrass and classical to Michael Jackson and Daft Punk waft through the headphones, taking into consideration how different sounds might affect the liquid, including the frequency and amplitude of the sound waves.

Named after the eight-minute-long experience on

Metallica’s fourth studio album, …And Justice for All, Blackened is a blend of bourbon, rye, and whiskey. Dave Pickerell, former master distiller at Maker’s Mark, combined all the whiskies in black brandy casks and then blasted them with tracks like “Eye of the Beholder,” “For Whom the Bell Tolls,” and “The Frayed Ends of Sanity.” Using a patented sonic enhancement system called Black Noise, the whiskey is blasted with banging Metallica tracks, setting off vibrations and causing it to imbibe deeper into the wood.

Each batch of 5,000 bottles gets its own playlist.

At Tequila Cazadores, in the rolling highlands of Arandas, Jalisco, Mozart soothes resting agave around the clock as it ferments with yeast in dozens of 30,000-liter tanks.

The music played through overhead speakers is meant to help the yeast perform under ideal conditions, fittingly called the “Mozart Effect,” during its seven- to nine-day fermentation period.

Though the technique may sound a little “out there,” Cazadores takes

every single step of production very seriously—from cultivating the blue Weber agave plants for seven to eight years, to the grinding of the plants to facilitate production, to the maturation process. Master blender Jesús Susunaga has openly embraced the technique, choosing to play classical music (specifically Mozart) during the fermentation process, believing it results in a smoother, more elegant tequila.

Dark Island Spirits, in Alexandria Bay, New York, has developed the Tactile Immersed Isolated Maturation Engine (TIME), which has allowed owner Roger Reifensnyder to “musically mature” bourbon, brandy, rum, and whiskey to different genres of music. The specific genre is shown on the label of each product.

Blues Bourbon has a classic R&B playlist, Eleanor Glen whisky is matured to the sounds of Celticinspired Jane Espie, and Rumka rum is soothed to reggae.

Maybe it’s crazy science or just cool marketing, but sonic aging is a process that’s gaining traction and followers and resulting in some very fine spirits. So kick back and sip on some musically matured libations while enjoying some new tunes.

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Perfectly Tuned Taste -Three Chord Blended BourbonBy Mathew Powers

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“A TONE IS A THING OF BEAUTY; THE NOTE ITS OFFSPRING,” EXPLAINS MUSICIAN AND THREE CHORD BLENDED BOURBON FOUNDER NEIL GIRALDO. “IT’S THE SAME WITH FINE SPIRITS.” A career packed with nights performing in clubs presented Giraldo with a unique opportunity to develop a love affair with whiskey. In fact, at The Viking Saloon in Cleveland, the club owner allowed him and his bandmates carte blanche to the bar.

“I always chose bourbon and whiskey,” says Giraldo. “To me, it’s never been about racing to the bottom of the glass, but to enjoy while relaxing, sipping, contemplating, or just talking with friends new and old.”

Certainly, making the transition from whiskey consumer to whiskey producer requires some courage, and Giraldo admits the learning curve was steep. Regardless, he welcomed the challenge.

Besides, the inspiration for the bourbon arose naturally, in a manner befitting an artist. He noticed how “drinks resting on our guitar amplifiers would vibrate, and I wondered if the implementation of sound and vibrations could also be

used to alter and enhance the structure of a seasoned spirit. I was sipping a really expensive bourbon one night with some friends, and we started talking about that philosophy and how we could possibly apply it to making bourbon. It grew from there.”

we wanted. The coolest thing about this process is that we can create our desired taste profile time and time again, for any spirit, by applying these same tonal vibrations.”

As a bourbon infused with tonal vibrations, it’s given a name with a musical tie, of course—in So, similar to a band producing this instance, one rooted in the an album, Giraldo and his blues. Three Chord alludes to partners came together to “what happens when you hear formulate a whiskey that gives three chords in a three-chord new meaning to the term “good progression played on guitar or vibrations.” piano, clean and pure,” Giraldo explains.

Giraldo divulges, “We created a proprietary process termed Three Chord proves enjoyable ‘Perfectly Tuned Taste,’ where as a sipper or in a cocktail. we apply tonal vibrations to However, for Giraldo, the finish the blend and extract whiskey is more than just a additional barrel notes. recipe.

Everything in this world vibrates, and a ‘tonal vibration’ “After writing a song, the reward is really the simplest form of I get in listening back to it in its that. We proved that the actual sensitive, most simple form is structure of the bourbon could in a lot of ways like the same change based on vibrations. It’s reward I get from the creation an amazing process! of a fine spirit after taking that first sip as it hits the palate.

“We worked to develop the Both yield positive emotions, exact vibrational frequency and it takes a lot of work to get needed to get the flavor profile it right, but it is so worth it.”

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THE LOCALS

DISTILLERY PROFILE

Explore Your Pour

By Michael Tulipan

with Palm Bay International

Palm Bay International’s spirits portfolio is built on authentic, distinctive selections that have been handpicked by the Taub family. Each artisanal brand displays a sense of place and respect for doing things right, much like the winemakers the company has long represented in the United States.

Though Palm Bay’s success has previously been rooted in the wine business, its tradition of discovering wine regions is also on display in its spirits collection. “Our brands stand out because they are crafted by people and families that want to share their passion for spirits and their commitment to quality,” says Palm Bay’s President and CEO, Marc Taub.

“Our collection is diverse and each brand is unique, but all offer quality, substance, authenticity, and value.”

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The Taub family has spent the past four decades traveling the globe to meet winemakers and distillers. Marc’s father, David, founded the company together with his father, Marty. Marc had the opportunity to work together with his father for more than 20 years until his passing in 2012. He famously “discovered” pinot grigio and partnered with Italian producer Cavit to bring their wines into this country, and that partnership still endures to this day.

More recently, Palm Bay has committed to building its spirits portfolio. “The craft cocktail and artisanal spirits boom over the past several years has demonstrated a strong interest in discovering brands outside of mainstream, large-scale spirits producers,” Taub says. “We aim to educate and invite both our trade partners, as well as consumers, to experiment with the new flavors offered within our artisanal spirits portfolio.”

The portfolio showcases 17 distilleries from 8 countries, with everything from tequila and mezcal to vodka and gin to rum and liqueurs. Each is a small producer with something unique to offer.

Drumshanbo Gunpowder Irish Gin is a distinctive gin distilled with oriental botanicals and gunpowder tea. Tequila Chamucos is made from fully mature, 7-10-year-old highland blue agave that has been harvested by hand. Råvo Vodka hails from Sweden, where it’s made with winter wheat and distilled five times.

Chase Distillery was built in 2008 as the UK’s first single estate distillery in over 200 years. They are producing farm-tobottle spirits including Chase Vodka, GB Gin, and Chase Elderflower Liqueur.

On the super-premium end, Wemyss Single Malt Single Cask Scotch Whiskies (from Fife at Kingsbarns, Scotland) and Dos Maderas Luxus Doble Crianza Rum (from Jerez, Spain) are both extremely small production collectibles.

To spread the word of its artisanal spirits producers, Palm Bay International recently launched a new social media program called “Explore Your Pour,” allowing followers to discover its world of premium spirits while learning about each one’s unique origin and story. You can follow along @exploreyourpour on Instagram, Twitter, and Facebook.

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Owning the Cocktail with Royal Dutch Distillers ROYAL DUTCH DISTILLERS HAS A GOAL FOR 2019: TO “OWN THE COCKTAIL.” AND WITH A GROWING RANGE OF OFFERINGS RANGING FROM GIN AND GENEVER TO TEQUILA AND LIQUEURS, ITS DIVERSIFIED PORTFOLIO IS WELL POSITIONED TO DELIVER.

By Michael Tulipan | Photos by Margaret Pattillo

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T

he goal of the “Own the Cocktail” campaign is to have Royal Dutch products always be part of the best cocktails worldwide. Leading the charge is Chief Operating Officer Peter Iglesias, who joined the company in 2016 as vice president of sales before being promoted to his current role in 2018. Iglesias is a 17year veteran of the wine and spirits industry, having previously worked for ILLVA Saronno Holding SpA (Disaronno), Angostura Spirits and Wine, and Flor de Caña Rum. At Royal Dutch, a division of De Kuyper Royal Dutch Distillers, Iglesias is charged with overseeing U.S. operations, which the company views as the most important cocktail market in the world. “In line with the global company vision to ‘Own the Cocktail,’ we want to offer a large variety of premium spirits and liqueurs to our consumers, bartenders, and partners to inspire the best-tasting cocktails,” he says.

Royal Dutch Distillers’ portfolio consists of premium craft spirits and liqueurs that give bartenders the tools they need to flex their creative muscles. One showcase of the company’s dedication to quality and tradition is the Rutte Distillery, which Simon Rutte founded in 1872.

Taking advantage of the Dutch East India Company’s dominant role in the spice trade, Rutte handcrafted his gin and genever, a tradition still followed today even after De Kuyper purchased Rutte in 2011.

This adherence to tradition and craftsmanship is displayed across the company’s portfolio. Cherry

L to R, Mark de Witte, CEO, De Kuyper Royal Distillers; Iconic Bar Legend Dale De Groff; Winner Odd Strandbakken; Laura Schacht, Cherry Heering, Global Cocktail Training and Advocacy Manager Heering, a backbar mainstay and major component in cocktails like the Blood and Sand, is celebrating 200 years of excellence. As its name suggests, Mandarine Napoléon has its roots in the time of Napoleon and his physician’s recipe for marinating mandarins in alcohol, and then adding them to cognac.

The recipe was rediscovered in the 19th century and has proven versatile in everything from the company’s signature Margarita to a variation on the Old Fashioned.

Innovation is also a key factor in Royal Dutch’s plan to “Own the Cocktail.” With the Espresso Martini coming back into fashion and all things coffee booming in the United States, Royal Dutch set about creating the perfect coffee liqueur, Bébo Cuban Coffee Liqueur. This high-quality liqueur is poised to dominate this growing segment of cocktail culture.

Royal Dutch Distillers also markets other brands in the United States including Italicus Rosolio di Bergamotto, which was awarded Best New Spirit at the 2017 Tales of the Cocktail. Tequila Tromba is becoming one of the fastestgrowing craft tequilas in North America, while HALF HITCH Gin is one of the more unique gins around, an award-winning combination of black tea, bergamot, wood, hay, and pepper.

The goal of owning the cocktail is a lofty one, but Royal Dutch has a strategy. “All spirits and liqueurs are locally produced in their country of origin and use locally sourced ingredients,” Iglesias says. “We want to provide the perfect product for every individual taste and to give bartenders new inspiration to further develop and expand their cocktail range.”

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APPLE BRANDY

Quintessentially the

AMERICAN SPIRIT

In the whiskey trade, it’s well-known that it was mixology that drove the revival of rye whiskey as a category, as cocktail makers discovered all those pre-Prohibition recipes that called for a spicy, full-bodied rye. It seems that apple brandy, another quintessentially American spirit, is making the leap through bartender affections and into their cocktails.

That being said … is apple brandy the “rye whiskey” to grape brandy’s “bourbon”?

Folks were making apple brandy in this country even before they were making whiskey, some argue that the first recorded distillation of any spirit in America in 1640, was that of apple brandy, and it was made just about everywhere in America that apples grow. Johnny Appleseed could be said to have covertly created the original—if unofficial— American apple brandy trail.

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Apple brandy has been making a comeback lately, both in cocktails and for drinking neat or on the rocks, thanks to new producers like Louisville’s Copper & Kings, which has put a distinctly American craft scene distiller stamp on this traditional liquor.

In doing so, it’s taken the humble applejack and elevated it to something more than suitable for upscale cocktails and a peer of Calvados.

Copper & Kings enjoys several similarities with its whiskey-making neighbors in Louisville, such as its stout-bellied, broad-shouldered Vendome copper pot stills and its reliance on Kentucky Bourbon barrels for aging its brandy. “We believe that American oak is superior to European oak for brandy maturation,” says owner Joe Heron. “It has a lot more lactones and hemicellulose, which gives us more honey, caramel, more vanilla, more warm notes.” Floodwall apple brandy is aged in both Kentucky Bourbon barrels

and Spanish Oloroso sherry casks, and is also bottled at 100 proof, which is fairly normal in the USA, but quite high for almost anything coming out of Europe.

“Apples don’t have as much sugar as grapes,” says Heron, “so [apple brandy] comes off the still a little crisper and drier—which is why we wrap it in a sherry butterscotch note.” Floodwall apple brandy is nonchill filtered, leaving the viscous oils within the spirit.

Instead of getting filtered out, those oils and fatty acids binds with the ice, releasing the bouquet more intensely. This intensity and viscous mouthfeel alongside the structure of 100 proof gives cocktails a sturdy backbone and beautiful aromatic complexity.

The folks at Copper & Kings, have also developed apple brandy versions of what are typically whiskey cocktails, including that all time classic, the Old Fashioned.

Floodwall Old Fashioned INGREDIENTS

2 oz. Copper & Kings Floodwall American Apple Brandy 1 bar spoon Demerara (2:1) 2 full dashes Copper & Kings Old Fashioned Aromatic Bitters Copper & Kings Old Fashioned Brandied Cocktail Cherry (for garnish) Orange peel (for garnish) PREPARATION

Add ingredients to mixing glass filled with ice. Stir well until chilled.

Strain into rocks glass with fresh ice. Express orange peel.

Garnish with brandied cocktail cherry and orange peel.

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The Craft of a Family in the heart of Borderies “We value independence in a world dominated by standardization. We create Cognacs which reflect the best from our terroir.” These are the hallmarks that define the Cognacs of the CAMUS family, the world’s largest independent Cognac producer. Since 1863, five generations of the CAMUS family have produced Cognacs, many of which originate from their private estate located in the heart of the Borderies cru, the smallest and rarest of the Cognac Appellation.

By Mathew Powers

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Home to Le Plessis, the CAMUS ancestral home, the Borderies cru subsoils possess an abundance of clay limestone soils and flints, which “bring a remarkable mineral character to the wine and the Cognac,” explains Frédéric Dezauzier, global brand ambassador, Maison CAMUS. “The vineyards also have a naturally high amount of beta-carotene on the grape skins (which becomes beta-ionone during vinification) and produce the floral and violet aromas so characteristic of the CAMUS Borderies Cognacs.”

In crafting these artisan Cognacs, the CAMUS family has created proprietary methods always performed by hand at the direction of the master distiller and cellar master.

The first difference begins at the pressing, where the wine is evaluated. At this point, the future of the Cognac is determined. “Based on the aromatic properties of the wine, the cellar master decides whether it will be a VSOP or an XO,” says Dezauzier.

“A CAMUS VSOP could never be an XO, and an XO could never have been a VSOP.” At distillation, CAMUS uses small pot stills, no larger than 25 hectoliters. “All of the wines are distilled on the lees to extract the maximum flavors,” adds Dezauzier.

Aged in French oak barrels, the Borderies range benefits from aging in damp cellars that mute its alcoholic strength and more volatile components, allowing the Cognac to emerge rounder and smoother while maintaining its excellent aromatics.

CAMUS offers a wide range of Cognacs blended from grapes from throughout the Cognac appellation, but the Borderies line, offered in both a VSOP and an XO, are the signature luxury expressions.

Newly released in September, another special Borderies Cognac arrived in the United States. Being the largest landowner in the Borderies has allowed the family to evolve its flagship CAMUS Borderies XO into a single estate, single cru. Rebranded CAMUS XO Borderies Family Reserve, the Cognac

And special Cognac deserves extraordinary bottling and labeling. The bottle and artwork pay homage to the region’s unique soil and the sun, time, and detail put into each Cognac.

The centerpiece of the eye-catching bottles, reminiscent of a perfume bottle, is a copper label, a nod to the use of copper pot stills. Even the stopper of the bottle—crafted from wood—honors the importance of the oak in the aging process.

Albu adds that the launch of Family Reserve comes at an ideal time for consumers. “Earlier this year, the age classification for XO changed from six to ten years. Today, depending on how long bottles sit on shelves, consumers have no idea of the age of their XO Cognac. With its distinctive packaging, CAMUS XO Borderies Family Reserve is a guarantee to consumers that they are purchasing a Cognac that is at least 10 years old.”

“ C ra f t s m a n s h i p , p a s s i o n , a n d q u a l i t y a r e t h e keys t o a p r o d u c t ’ s e n d u r i n g s u c c e s s .” is “the only globally available single estate XO, and is a great ambassador of our skill and history as passionate winegrowers and family Cognac makers,” says Alexandra Albu, sales and marketing director, CIL U.S. Wines & Spirits, the U.S. importing arm for Maison CAMUS. “This is an extremely flavorsome Cognac that will delight the discerning Cognac drinker or anyone who appreciates fine liquor,” notes Albu.

A single estate expression of the award-winning VSOP Borderies will be released in the United States in the first quarter of 2019.

From sipping to mixing, the exquisite Borderies range from CAMUS remains as traditional as it is adaptable. As Albu describes, “Craftsmanship, passion, and quality are the keys to a product’s enduring success.”

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Mixologist Manny Hinojosa

Celebrating 30 Years of perfecting flavor

T HE

T

PERF ECT

P U R É E

he Perfect Purée of Napa Valley recently celebrated its 30th anniversary with nearly 200 friends and industry influencers who gathered for the Hawaiian-styled event at the Silverado Country Club in St. Helena, Calif. A tiki bar served signature cocktails created by mixologist Manny Hinojosa while the Silverado’s executive chef and food and beverage director, Michael Cairns, developed a gourmet Hawaiian-inspired buffet for guests celebrating the milestone anniversary under star-filled Northern California skies.

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O F

NA PA

VA LLE Y

From its headquarters in the celebrated wineproducing region of Napa Valley, The Perfect Purée has expanded its line-up to 40 purées, zests, concentrates and signature blends.

Culinary and beverage professionals from around the U.S. and Canada have come to rely on the high-quality and consistency of The Perfect Purée’s diverse, range of flavors.

Check out these outstanding tiki-inspired cocktails created exclusively for the anniversary event by Manny Hinojosa.

Polynesian Mai Tai INGREDIENTS

1 ½ oz. Bacardi 8 ½ oz. Bacardi Black ½ oz. The Perfect Purée Passion Fruit 1 oz. The Perfect Purée Sweet Hibiscus ¾ oz. simple syrup ¾ oz. fresh lime juice 2 oz. non-filtered apple juice 3 dashes of Angostura bitters Pinch of nutmeg powder

Experience flavor first-hand with complimentary samples.

Foodservice professionals can curate a sample box at perfectpuree.com/chilled

PREPARATION

In a cocktail shaker, combine ingredients with ice and shake.

Serve over ice in a 12-oz. tiki-style glass and garnish with an orange peel, star anise, lime, sprig of fresh mint, parasol and Manny’s salt.

Summer Solstice Punch INGREDIENTS

PREPARATION

1 oz. Tequila Cazadores 2 oz. Prosecco ½ oz. St-Germain ½ oz. Aperol ¾ oz. The Perfect Purée Prickly Pear ¾ oz. The Perfect Purée Ginger Sour ½ oz. simple syrup 1 oz. grapefruit juice 1 oz. ginger beer ½ oz. freshly squeezed lemon juice 1 orange slice 2 lemons slices 1 grapefruit slice

In a cocktail shaker with ice, combine all ingredients except ginger beer and prosecco. Shake well and serve over ice in a 12-oz. tiki-style glass. Top with prosecco and ginger beer. Garnish with lemon, orange and grapefruit slices.

The Perfect Purée West Territory Sales Manager Jason Whaley (far left) and The Perfect Purée National Account & East Region Sales Manager Dawn Wachsning (far right)

Tropical Dream (non-alcoholic) INGREDIENTS

1 oz. The Perfect Purée Mango ½ oz. The Perfect Purée Carmelized Pineapple ¼ oz. The Perfect Purée Coconut 4 oz. coconut water ½ oz. fresh lime juice ½ oz. simple syrup Pineapple slice (for garnish) Lime wheel (for garnish) PREPARATION

In a cocktail shaker, combine ingredients with ice and shake. Serve over ice in a 12-oz. tiki-style glass and garnish with a pineapple slice, parasol and lime wheel.

The Perfect Purée Founder Tracy Hayward (second from left) and guests

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The

Brewstillery From Beer to Whiskey, Whiskey to Beer

By Richard Thomas

Beer and whiskey have more in common than being mates in a boilermaker. Early on in their mutual production process, they’re both a substance known as wort, a soup of grains that have had their starch converted to sugar and are ripe for fermentation. For certain types of whiskey, like malt whiskies and some ryes, the recipe used to make that soup could just as well be used to make beer.

From wort, beer goes to cooking and (often) has hops added before fermentation. Whiskey, on the other hand, goes straight to fermentation, followed by distillation and years of barrel aging.

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Since the two drinks are made from the same stuff, brewing and distilling also have some rather expensive production equipment in common. This has led some craft brewers to branch out and try their hand at distilling, turning the very same beer you can buy on the shelf into whiskey (or vise versa). “If whiskey starts its life as a distiller’s beer,” says Bryan Ricard of Sons of Liberty Spirits, “why not create a flavorful beer and then build upon those robust flavors through distillation and beyond?”

Using the same wort to make both a beer and a whiskey is the most common approach, widely embraced by “brewstilleries,” or joint brewery-distilleries.

Craft brewers have long used a wider variety of malted grains than traditional whiskey distillers, who relied on barrel aging rather than specialty grains to give their spirits most of their flavor. Among big whiskey distillers, barrel aging is said to account for between 40% - 80% of a given whiskey’s flavor profile. In the craft sector, shorter aging times and the need to innovate to compete drove many to look at using specialty brewer malts to create more flavorful spirits.

“Specialty malts aren’t used that often in whiskey,” notes Jake Holshue, who turns Rogue Dead Guy Ale into Dead Guy Whiskey.

“Scotch whiskey is usually 90%100% base malt. In beer, however, specialty malts are used often and create more complex flavors in whiskey.”

Oregon’s Rogue Ale & Spirits is arguably the best-known craft brewer to get into making whiskey, specifically through its Dead Guy Ale. Rogue has since added a second malt whiskey and a rye whiskey to its lineup, both derived from its brews. The aforementioned Sons of Liberty, operating out of Rhode Island, has two whiskeys, Uprising and Battle Cry, made from stout and Belgian ale, respectively. Taking things a step further, Sons of Liberty has also released sherry cask-finished versions of both whiskeys.

it to Bendistillery, which in turn transformed it into Black Butte Whiskey.

Finally, there is the unorthodox approach of taking not wort, but distilling actual finished ready-tobottle beer into whiskey. California’s Charbay was a forerunner of modern craft distilling, as the winery got into making brandy back in 1982. In recent years Charbay has partnered with Bear Republic Brewing Company to distilling finished beer, some of it made exclusively for Charbay, into whiskey. Its recent release, Doubled & Twisted, is made from Bear Republic’s existing Black Stout plus two beers made just for Charbay.

Not everyone distillery that’s making whiskey from beer wort commits to becoming a brewstillery, however.

Another esteemed Oregon craft brewery, Deschutes, decided to follow the same production path, but partnered with an existing craft distiller. Deschutes took the wort for its Black Butte Porter and sent CHILLEDMAGAZINE.COM

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RECIPES BLYTH & BURROWS—LOCATED IN THE OLD PORT OF PORTLAND, MAINE—IS NAMED FOR A SHIP BATTLE DURING THE WAR OF 1812 BETWEEN TWO CAPTAINS, COMMANDER SAMUEL BLYTH AND LIEUTENANT WILLIAM BURROWS. BAR OWNER JOSHUA MIRANDA OFFERS A HISTORICAL AND MEANINGFUL DRINK MENU. Photos courtesy of Blythe & Burrows

HEAT MISER INGREDIENTS 1 1⁄2 oz. jalapeno-infused tequila* 1 ⁄2 oz. Ancho Reyes 1 ⁄4 St. George Green Chili Vodka 3 ⁄4 blood orange puree 1 ⁄4 oz. chai-infused agave nectar** 1 ⁄2 oz. lime juice Aranciata Rossa (to top) Dehydrated lime or Fresno chili (for garnish)

PREPARATION Lightly shake all the liquors with the blood orange puree, chai-infused agave nectar: pour into a large brandy snifter filled with crushed ice and top with Aranciata Rossa.

Garnish with either a dehydrated lime or Fresno chili. *Jalapenoinfused tequila: Cut 4 Jalapenos and infused for 2 days into 750 ml of tequila. (The more seeds, the more heat, so be careful!) **Chaiinfused agave nectar: Steep 4 tea bags of chai tea for 1 cup of warm agave nectar.

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EXILE TO ELBA INGREDIENTS 1 ⁄2 oz. Courvoisier 1 ⁄2 oz. Monkey Shoulder 1 ⁄4 oz. Paddy’s Irish Whiskey 1 ⁄4 oz. Pig’s Nose 1 ⁄2 oz. Cynar 1 ⁄2 oz. Crème de Cacao 3 dashes chocolate mole bitters PREPARATION Dry shake egg white for minimum 30 seconds, add rest of the ingredients with ice and shake for another 30 seconds, double strain into a cocktail coupe.

Garnish with mini chocolate curls.

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WINSLOW HOMER INGREDIENTS 1 1⁄2 oz. oz. brown butter-washed Eight Bells Rum* 1 ⁄2 oz. pear purée 1 ⁄2 oz. apple juice 1 ⁄2 oz. chili-cinnamon syrup** 1 ⁄2 oz. lemon 3 dashes Owl & Whale Hot Pepper Bitters Dehydrated apple chip (for garnish) Cinnamon stick (for garnish) PREPARATION Shake ingredients and serve over ice into an Old Fashioned glass.

Garnish with a dehydrated apple chip and cinnamon stick *Brown butterwashed Eight Bells Rum: Melt 2 oz. salted butter until it starts to brown and lightly whisk into 750 ml rum. Freeze for at least 4 hours; strain fat out with a fine metal strainer or cheese cloth. **Chilicinnamon syrup: Combine 10 cinnamon sticks, 5 Red Fresno chilies and 1 liter of syrup at a 1:1 ratio.

Heat to dissolve and let rest for 3 days.

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SOPHIA BYZANTINE INGREDIENTS 1 1⁄4 oz. Paddy Irish Whiskey 1 ⁄2 oz. Averna 1 ⁄2 oz. cherry syrup* 1 ⁄2 oz. fresh lemon juice 1 ⁄2 oz. cold brew coffee Luxardo cherry (for garnish)

PREPARATION Shake ingredients with ice in a cocktail shaker, strain, and serve. Garnish with a cherry.*Cherry syrup: Mix 1 cup cherry juice, 1 cup sugar, 1 cinnamon stick, and 7 grams pepper in a pot.

Heat to boiling (just enough to melt the sugar); remove from the heat. Store syrup in the refrigerator for up to six weeks. (Note: Recipe makes enough for several drinks).

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HOTSPOT

SPOTLIGHT

Dine,Drink, & Dream O N E - S TO P TO

REFINERY — Hotel —

By Bryen Dunn | Photos courtesy of Refinery Hotel

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New York City’s Midtown Refinery Hotel sits in the historic 1913 Colony Arcade Building that retains the charm of yesteryear, while offering an upscale, stylish, modern-day luxury experience.

When it comes to dining and entertainment, Refinery Hotel’s options are unrivaled. Parker & Quinn restaurant opens for breakfast and closes at last call, while Winnie’s Jazz Bar, the intimate lobby bar, boasts a distinguished cocktail list with Prohibition-era flair, an extensive beer and wine selection, and live jazz music.

Jeff Haskell, the executive chef at Parker & Quinn and culinary director for In Good Company (the hospitality group that owns Parker & Quinn, Winnie’s Jazz Bar, and Refinery Rooftop) takes a straightforward and rustic approach in his kitchen, relying on high-quality and locally sourced, seasonal ingredients for his menu.

“The food menu is designed to be as user-friendly for the guest as possible, with many healthy options available,” he explains. “The lamb burger is always a favorite, as well as the steaks and fish dishes. Our chefs also run daily specials, so there’s always something new every day.”

Parker & Quinn General Manager Kevin Hochman adds, “You immediately get transported back in time with our Prohibition-style venue, where you can enjoy a refreshing, handcrafted cocktail at a barstool with friends, or have a more intimate, locally sourced dining experience with comfortable seating and raised booths located throughout the dining room.”

The year-round Refinery Rooftop bar is known for its innovative cocktails, as well as its unmatched views of the Empire State Building. By day, the

Fifth Avenue fashion crowd stops by for lunch, while at night, a livelier atmosphere heats up beneath the stars.

In Good Company Cocktail Curator Will Benedetto says, “Using modern ingredients with a traditional approach, the cocktail program draws inspiration from time-honored tipples that might have been found at a similar bar 60 years ago. The menu is a celebration of both season and setting, which is fun, and maybe even a bit quirky. Served in copper chalices, pumped out of frozen machines, and sometimes adorned with edible flowers, the cocktails will persuade even the most prudent drinker to get swept up in the party.”

Matthew Donohue, the general manager of Refinery Rooftop, notes that “the venue is subdivided into three sections. Our living room has 12-foot bay windows, a water fountain, and a television, and is used for both daytime lunch and nighttime lounging. The bar/atrium sits underneath a retractable glass roof with the Empire State Building seemingly looking down at you.

The outdoor patio feels more like a vacation than midtown Manhattan.

In winter, a fully enclosed clear tent protects guests from the elements.

We always strive to balance a luxury experience with that neighborhood bar mentality.”

Finally, there’s The Hatbox, a gallery space where designers and local brands can install pop-up shops and hold creative meetings, while paying homage to the building’s history as a former hat factory and Prohibitionera tea room. The Refinery Hotel is the perfect place to drink, dine, shop, and dream your night away!

HOTEL ROOM

REFINERY ROOFTOP PARKER & QUINN

‘‘

You immediately get transported back in time with our Prohibitionstyle venue.

‘‘

Each loft-like room features 12-foot ceilings, large windows, mosaic tile floors, marble bathrooms, and distressed hardwood floors. But Refinery Hotel is much more than just a hotel.

— Parker & Quinn General Manager Kevin Hochman

WINNIE’S

Refinery Hotel 63 W. 38th St., New York, NY. 646-664-0310; refineryhotelnewyork.com CHILLEDMAGAZINE.COM

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LAST CALL

CHILLIN’ WITH

JOE MORTON EMMY-WINNING VETERAN ACTOR JOE MORTON IS SET TO STAR IN HIS NEXT HIGHLY ANTICIPATED SERIES REGULAR ROLE ON THE NEW CBS SHOW GOD FRIENDED ME, A LIGHT, HUMOROUS, AND UPLIFTING STORY THAT EXPLORES QUESTIONS OF FAITH, EXISTENCE, AND SCIENCE. Photo by Benjo Arwas

DRINK.

My favorite drinks are a Rusty Nail, scotch (Johnnie Walker Black Label and Drambuie), Kir Royale (which I sometimes make at home), and Lagavulin. Every once in a while, I’ll have a beer—usually Duvel.

DREAM HOME BAR. If I had my own bar, I’d stock it with great red wines (mostly cabs), champagne, Prosecco, single malt scotch, Johnnie Walker Double Black, and Drambuie.

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Dining Out.

I’m a cook, so I don’t usually go out to eat.

But when I do, in New York City, it’s French Roast on the Upper West Side or Lillie’s Victorian Establishment in the Theatre District. I usually order lamb, duck, or Chilean sea bass.

DOWNTIME.

My downtime is usually spent writing, listening to music, or traveling.

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THE BRIBÓN

2 Parts Bribón 1 Part Dedication To Craft 1 Dash Of Bad Ass

From the orendain family, distilling blue agave tequila since 1840, comes the most enticing tequila you’ve ever known.

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