Chilled Magazine - Volume 13 Issue 4

CHILLED RAISE YOUR SPIRITS

MARY J.

BLIGE CAPTURES THE SPIRIT OF THE SUN

A CELEBRATION OF

SPIRITED

WOMEN SAGAMORE SPIRIT

WHERE THERE’S

WHISKEY

THERE’S A WAY WIN A BARREL OF RYE! CHECK INSIDE FOR DETAILS

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2020. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.

ENJOY RESPONSIBLY. ©2020. DEWAR’S BLENDED SCOTCH WHISKY 40% ALC. BY VOL. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL.

The Original Double Espresso NOW SERVING AT THESE FINE ESTABLISHMENTS Las Margaritas Restaurant

Erie Steak & Seafood

Queens, NY

Lorain, OH

McHale’s Bar & Grill

Buddy’s

Manhattan, NY

Rocca Café & Lounge Brooklyn, NY

The Greek Detroit, MI

OUR SIGNATURE RECIPE Van Gogh Double Espresso, Fresh brewed espresso, cream liqueur

#TheArtOfVodka #GoghCreate Gogh Responsibly.

Imported by 375 Park Avenue Spirits. Louisville, Kentucky. Van Gogh Vodka 35% alc. by vol., 40% alc. by vol.

Please enjoy responsibly.

Richmond, VA

CRAFTED Richmond, VA

Martini

GREAT OLE SMOKY TASTE FOR THEM

EASIER POURS FOR YOU OUR NEW 1-LITER BOTTLES LET YOU POUR FASTER AND WITH LESS WASTE

Now available for our six top-selling flavors Shine Responsibl�®

©2020 Ole Smoky Distillery, LLC, Gatlinburg, TN All Rights Reserved. OLE SMOKY, OLE SMOKY TENNESSEE MOONSHINE and SHINE RESPONSIBLY are registered trademarks of Ole Smoky Distillery, LLC.

OLESMOKY.COM @OLESMOKY

CONTENTS

VOLUME 13 - ISSUE 4

features 100

Capture the Spirit of the Sun

with Mary J. Blige and Sun Goddess Wines

104

Distillers Pull Out all the Stops How Distilleries Continue to Grow

106

Keeping a Foot on the Gas Sagamore Spirit

110

Keep on Rolling

Dancing Goat Distillers

112

A Spirited Step Up

Ole Smoky Moonshine

114

Great Minds Think Alike Intrepid Spirits

116

The Future is Bright

Cafe Agave Spiked Cold Brew

118

The Seven Deadly LeSins

Chilled 100 Bartenders Create Seductive Sips

122 Recipes

From New Orleans to Nashville

126

Gordon Ramsay Steak

Harrah's Resort, Atlantic City

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CHILLED MAGAZINE

THIS IS BUNNAHABHAIN

{ Bunn–na–ha–venn }

THE SOUND OF

Bunnahabhain Scotch Whisky® Product of Scotland. Imported by Terlato Artisan Spirits.

Enjoy Responsibly.

rush hour

For nearly a century, the fast-flowing Sound of Islay was our only link to the outside world.

92

pts

90

pts

In 1960, a new road changed all that.

It’s a challenging – if peaceful – journey.

And one that’s always worth making.

Discover the Sound of Islay. @Bunnahabhain

90

pts

Please drink responsibly. 375 Park Avenue Spirits, Louisville, KY

A TOAST TO THE SERVICE INDUSTRY A ROUND OF GRATITUDE

CONGRATULATIONS TO OUR VIRTUAL COMPETITION WINNER, MANAMI YORK FROM PITTSBURGH, PA. WINNING COCKTAIL: Shades of Tjader Featuring JP Wiser’s Triple Barrel Rye “With its excellent balance of heat, complexity, and flavor, the mixability and versatility of JP Wiser’s whisky allows it to be the perfect foundation for any whisky cocktail.”

– Manami York 2020 Contest Winner “The service industry has been instrumental in the development and growth of our portfolio over the years. During these unprecedented times we are collectively navigating, we just wanted to help do our part in paying forward the same kindness that’s been shown to us by so many within this community. We hope this Toast to the Service Industry not only allowed us to share ‘another round’ with our incredible industry friends, but also brought a ray of light to what has been a tumultuous time for so many.”

– Jason Schladenhauffen, 375 Park Avenue Spirits President, COO

LEARN MORE: chilledmagazine.com/toasttheindustry

CONTENTS

VOLUME 13 - ISSUE 4

departments 22

Editor’s Note

18 A Message from Dave Mulligan

Bottoms Up!

20 Wine Labels - From Grape to Glass 22 Cool Bottles - Awesome Agave 24 How to Make Liquid Nitrogen Popsicles

The Locals

36

30 Bartender Submission - Melissa Romanos, The Publican 32 Bartender Submission - Stephen Wheeler, Broken Shaker 34 Brand Owner Profile - Brittany Merrill Yeng, Skrewball Whiskey 36 Beverage Manager Profile - Chris Chamberlain, E&J Gallo 40 CEO Profile - Bertha González Nieves, Casa Dragones 42 Brand Profile - Benjamin Chapman Whiskey 44 Distillery Profile - Montelobos Mezcal and Ancho Reyes Chile Liqueur 46 Distillery Profile - Absente 48 Winery Profile - The Riboli Family 50 Competition - Tío Pepe Challenge Winners 54 Ask A Bartender - Charles Joly, Event Cocktails

Special Section Spirited Women

64 The Right Stuff 66 At the Top of Their Game - Distilling Becomes a Female-Full Field 74 Building a Sweeter Future - Delphine Nathalie Gardère 76 Master Blender - Julieann Fernandez 78 Annarose Krone - Licor 43 Global Winner 80 Walk the Talk - Spirited Women in Media 82 You #Goghgirl - Van Gogh Vodka

Advanced Mixology

60 Drink In History - Trinidad Sour 62 Food Know How - Bergamot 84 In the Know - Where’s the Nutrition Label?

86 Buzz Worthy - Good Old Fashioned Know How - J.P. Wiser’s 88 The Buzz - Uptown Cocktails 90 Brand Spotlight - Gracias a Dios 92 Drink Well - The Busker 94 That’s the Spirit - Buffalo Trace Distillery

Mix It Up

26 Behind the Wine-Finished Whiskey Bar 28 Behind the Whiskey-Finished Wine Bar 58 Celebrity Sips - Bond Women 96 Shaking & Stirring - Launches 128 Last Call - Chillin’ with Alise Willis

44

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CHILLED VOLUME 13 ISSUE 4 OCT/NOV 2020 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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CHILLED MAGAZINE

She's a Gem.

expertly distilled by the one-and-only Dr. Anne Brock.

BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY! ©2020. BOMBAY SAPPHIRE AND ITS TRADE DRESS ARE TRADEMARKS. IMPORTED BY THE BOMBAY SPIRITS COMPANY U.S.A., CORAL GABLES, FL. GIN - 47% ALC. BY VOL. UK BOTTLE PICTURED IS AVAILABLE IN THE USA IN 750ML AT 47% ALC. BY VOL.

VOLUME 13 - ISSUE 4 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING MANAGER Max Ferro CHILLED 100 NATIONAL DIRECTOR Wendy Hodges EXECUTIVE EDITOR Vicki Cruz, Lesley Jacobs Solmonson SENIOR EDITOR Mary Kate Patterson EDITORIAL ASSISTANT Sophia DeVito MARKETING COORDINATOR Amanda Ryan MARKETING ASSISTANT Joy Sinacore EDITORIAL STAFF Isabella Cruz, Rob LeDonne, Joseph Luparello, Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas, Christina Staalstrom CONTRIBUTORS Tyler Zielinski, Dave Mulligan, Amin Noorzai, Richard Fri ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by Robert Ector 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: 212-920-5183 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 13 - Issue 4 ©2020 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved.

Chilled Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305 CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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samte greaste! ta

Enjoy Stella RosaÂŽ Wines Responsibly. www.stellarosawines.com

n i w o na can!

today!

Get yours

EDITOR’S LETTER

VOLUME 13 - ISSUE 4

Photo courtesy of Intrepid Spirits

GUEST EDITOR DAVE MULLIGAN

I grew up in Ireland. As kids, we’d witness many a latenight toast amongst the adults, an illicit white drop from an unmarked bottle. That spirit was Irish Poitín, an age-old piece of Irish culture, passed from generation to generation and distilled for over 1,000 years all over Ireland.

How is it that the world has never heard of it? Well, Irishmen are the granddaddies to whiskey. Our nation of barley growers embraced the amber liquid countrywide long before barrel aging came into play. In its heyday, it was said that every second house in Ireland had a still, and it was these small stills where Poitín, a white spirit, got its name {from the Irish for Pota meaning ‘little pot’}. While the people claimed it as their own, our foreign rulers did not—their vision was a future of commercialization and globalization on a grand scale.

I refer to the global dominance of traditional Irish whiskey in the 17th - 19th centuries and a dominance accomplished by cornering the home market. Because the Crown began taxing distilleries so heavily, people started making Poitin in their homes, which ultimately led to its outlaw in 1661.

While Poitín’s history is intriguing, it is its future that is exciting a new generation, and I’m proud to be a part of it as we band together to promote a unique piece of Irish history. With small craft producers inspired by Mexico’s mezcal producers, Peru’s Pisco producers, and Brazil’s Cachaça producers, we are collaborating to share resources and insights while trying to break the mold of the past. And, in line with that, we are doing this alone, with little to no government support as they again back Irish whiskey on a global scale. As young producers, we’re determined to make everything work, make something of our true national spirit, and prevent it from being forgotten. With it being legal only since 1997, I feel it is most definitely our time to (moon) shine.

Beir bua.

Dave Mulligan

Dave Mulligan has over 20 years of experience in the service and drinks industry, managing and working in multiple venues across the world. In April 2019, he opened Bar 1661 in Dublin to reclaim the story of Poitín from the underground and create a permanent home for Ireland’s native spirit. In addition to running 1661, Dave has also created his own Poitín brand, Bán Poitín, which he uses to lead, educate, and support the category.

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CHILLED MAGAZINE

THE WORLD'S MOST

AWARD-WINNING DISTILLERY In Kentucky, buffalo carved a pathway followed by early American pioneers. On the spot where the buffalo migration route crossed the Kentucky river, this National Historic Landmark has been making legendary bourbon whiskey for over 200 years. Today, Buffalo Trace crafts the best collection of bourbons and whiskies in the world by honoring tradition and embracing change.

Distilled and bottled by Buffalo Trace Distillery, Frankfort, KY. Alcohol by volume varies by product. www.buffalotracedistillery.com. 1-800-654-8471. Please Drink Responsibly.

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS BERINGER BROTHERS BOURBON BARREL AGED CABERNET SAUVIGNON

Beringer Brothers has quickly become known for bourbon-barrel-aged wines that pay tribute to the two brothers, Jacob and Frederick, who left Germany for California to found a winery and distillery. Resourceful and frugal, they reused the bourbon barrels to age their wines, and today, 150 years later, the winery has brought back this method of aging wines in spirits barrels. Its 2017 Cabernet Sauvignon ages for 60 days in American Oak bourbon barrels resulting in a rich and complex wine. The label, like the wine, was created to honor the founders and their unique first wine. A Living Wine Label that “comes to life” when activated with an augmented reality app, the label features a historic photo of the two brothers in front of the winery. It carries messages from the two enterprising founders of this Napa winery.

MATUA NEW ZEALAND’S SAUVIGNON BLANC

Matua introduced New Zealand’s first Sauvignon Blanc in 1974, and its Marlborough Sauvignon Blanc is everything you should expect from this New Zealand export—crisp and aromatic with slight tropical fruit notes. This pleasingly refreshing wine needs to be enjoyed cold, and Matua’s Chill Check label takes the guesswork out of trying to decide whether or not the wine is ready for your guest to give it a swirl. Using “thermographic label” technology, the label features a small temperature reactive snowflake on the bottom right corner of the label that turns blue when the wine is ready to be enjoyed. For the best possible flavors and aromas, the sweet spot is around 44 degrees Fahrenheit. So, let it chill, watch it change, and pour with confidence!

DRUMHELLER CABERNET SAUVIGNON

Drumheller Wines is a restaurant-only label launched in 2016 that focuses on Chardonnay, Merlot, and Cabernet. All wines feature an image of its namesake, the Drumheller Channels in central Washington, on the label. These massive channels were carved out about 15,000 years ago by the Ice Age floods and sculpted much of what today is Washington’s Columbia Valley. The unique landscape has achieved National Natural Landmark status for its beauty and geological significance. The soil gives root to strong and deep vines that produce Drumheller’s well-balanced wines. The Drumheller Cabernet Sauvignon is a pleasing blend of delicate flavors and minerality that gives it character and smoothness, making it a crowd-pleaser.

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BOTTOMS UP!

COOL BOTTLES

AWESOME AGAVE

1800 CRISTALINO TEQUILA

1800 Cristalino offers this new, sipping añejo with a twist. This bottling is specifically filtered to create a smoother, colorless, multi-layered tequila instead of the familiar brown liquid. 1800 Cristalino starts with a 200-year-old recipe, aged for 16 months in new American and French oak barrels. The product then is finished in port wine casks for an additional six months before being filtered to create a complex, crystal clear spirit. The luxurious, faceted, clear bottle highlights the crystalline liquid inside.

VAMONOS RIENDO MEZCAL

With notes of fruit, honey, and herbs, Vamonos Riendo Mezcal presents itself in a vibrantly blue, lavender, and teal-colored bottle. The energetic imagery on the label reflects Vamonos’ concept of what mezcal is: the spirit of the people, the pride in community, and the respect for the land on which the agave grows. Highlighting the bottle design themes is Vamonos Riendo’s video series The Artisanal Spirit showcasing local artists and art.

SOMBRA MEZCAL

Sombra Mezcal uses fair trade agave and certified wood from sustainable tree farms to create its product. The new packaging celebrates the brand’s dedication to quality and sustainability while capturing its history and Oaxacan traditions. The striking bottle redesign takes inspiration from the traditional vasa veladora, or candle glass, used to drink mezcal in Oaxaca.

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CHILLED MAGAZINE

BOTTOMS UP!

HOW TO

HOW TO MAKE LIQUID NITROGEN POPSICLES

By Lesley Jacobs Solmonson Photos courtesy of Barton G.

WHILE PREPARATION AND EXTREME CAUTION ARE REQUIRED, LIQUID NITROGEN IS ONE OF THE MOST DYNAMIC WAYS TO ADD A “WOW” FACTOR TO YOUR DRINKS. AT RESTAURANT AND BAR, BARTON G., LIQUID NITROGEN IS CENTER STAGE IN SEVERAL COCKTAILS, NEVER FAILING TO PRODUCE GASPS OF DELIGHT. THE BUDDHALICIOUS, CREATED BY GENERAL MANAGER AMIN NOORZAI, ARRIVES AT THE TABLE SMOKING, THANKS TO A QUICK POUR OF LIQUID NITROGEN BEFORE SERVICE. A BOOZY, LIQUID NITROGEN POPSICLE—MADE AHEAD OF TIME—SERVES AS GARNISH. WHEN IT’S SLIPPED INTO THE DRINK, IT CREATES AN ADDITIONAL SMOKING EFFECT. BE SURE TO WARN GUESTS NOT TO DRINK THE COCKTAIL UNTIL ALL THE NITROGEN HAS BOILED OFF.

STEP 1

STEP 2

STEP 3

Choose the type of spirit you would like to use for your nitrogen popsicle. Vodka works best. Flavored vodkas can be used to add an extra kick to your cocktails. Noorzai uses Grey Goose Le Poire Vodka in his Buddhalicious cocktail. For a non-alcoholic pop use an ounce each of juice and puree. (Noorzai uses cranberry juice and lychee puree). Freeze until firm.

Place stainless steel cups in a stainless steel tray, with a lip taller than the cups. Pour 2 oz. of vodka into each cup. Carefully pour a cup of liquid nitrogen into the tray to begin to set vodka.

Insert a toothpick or a decorative stick in each cup, angling the sticks against the edge of the cup.

Continue to add liquid nitrogen to the tray until the popsicles freeze solid. Once completely frozen, popsicles can be removed by tapping two of the cups together to release pops. Place popsicle in the drink, which will cause a bit more of a smoke effect. Be sure to tell guests to wait until smoke disappears before drinking.

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CHILLED MAGAZINE

AMIN NOORZAI, GENERAL MANAGER Since immigrating to the United States as a child, Amin Noorzai has diligently worked his way up the ladder in the hospitality industry. Growing up in New York, he began working as a dishwasher at the age of 14 and was running restaurants all over town by the time he was in his early twenties. He transitioned from New York to Miami Beach where he ran diverse food and beverage properties, including The Beacon Hotel, 6 Degrees, Joia, Pure and several Hilton properties before making his way to Barton G.

BUDDHALICIOUS INGREDIENTS

2 oz. Grey Goose Le Poir 1 oz. lychee-sage pureé* 5 oz. cranberry juice Nitro popsicle (for garnish) PREPARATION

*Lychee-Sage Pureé: cold steep sage leaf in a can of lychee puree. Place all ingredients except nitro popsicle in an ice-filled shaker and shake for approximately 30 seconds.

Pour each drink into a Martini glass. Prior to presenting the drink, carefully drop a popsicle of liquid nitrogen over each glass to create the smoking effect. While it smokes, present the drink tableside.

TIP Use caution when working with liquid nitrogen; it is extremely cold and can cause a chemical burn. Do not get liquid nitrogen on your skin.

PRO TIP Make sure guests don’t drink the cocktail until the liquid nitrogen smoke dissipates.

Liquid nitrogen should not be ingested in any form. The liquid will turn to gas and smoke and then will disappear.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Wine-FinishedWhiskey BAR

KNAPPOGUE CASTLE CHATEAU PICHON BARON CASK FINISH

The Knappogue Castle Château Pichon Baron derived entirely from malted barley, is aged for a minimum of 12 years in a bourbon barrel and further aged in casks from Bordeaux Winery. Starting with juicy, succulent berries and finishing with notes of vanilla, spice, and dry oak. This wine-finished whiskey is non-chilled filtered and bottled at 92 proof.

JEFFERSON’S RESERVE PRITCHARD HILL CABERNET CASK FINISHED Starting with the brand’s Jefferson’s Reserve Kentucky Straight Bourbon, the Cabernet Cask then spends the last 12 months aging in French Oak casks from Pritchard Hill’s Cabernet Sauvignon. The resulting whiskey has notes of dark berry, chocolate, and espresso.

BUNNAHABHAIN 2008 MÒINE BORDEAUX RED WINE CASK MATURED

Matured for just under ten years in premium red wine casks from the Bordeaux region of France, Bunnahabhain’s Mòine Single Malt Scotch Whisky has a deep reddish-gold hue that stuns in a glass.

Rich fruit and grape stand out on the nose with hints of toffee, espresso, nut, and oak. The palate is deeply complex with hints of chocolate, toffee, tobacco, peppery smoke, and a red wine influence.

THE DALMORE QUINTESSENCE FIVE RED WINE CASK FINISH

The first and only single malt whisky in the world with a five red wine cask finish. Matured in American white oak ex-bourbon barrels, followed by the spirit being split across five hand-selected casks which had individually held; Zinfandel, Pinot Noir, Syrah, Merlot, and Cabernet Sauvignon. After five years of aging, the five casks are brought back together to create a unique and exceptional spirit.

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CHILLED MAGAZINE

NEW ANGOSTURA COCOA BITTERS

®

A LITTLE DASH, A TOTAL TRANSFORMATION.

Made with Trinitario cocoa, our newest bitters innovation adds tempting notes of rich, bitter cocoa and aromatic botanicals to totally transform aged spirits like rum, cognac or sweet vermouth.

VIEUX CARRÉ Please Enjoy Cocktail Responsibly | 2020 © ANGOSTURA HOLDINGS LIMITED | SIZE IN IMAGE NOT ACTUAL SIZE | VISIT ANGOSTURABITTERS.COM FOR RECIPE INSPIRATION

MIX IT UP

BEHIND THE BAR

BEHIND THE

Whiskey-FinishedWine BAR 1000 STORIES ZINFANDEL BOURBON BARREL AGED

Using a combination of new and used bourbon barrels, the 1000 Stories Zinfandel spends the last of its aging period picking up special notes of charred vanilla and dried herbs. This exceptionally smooth vintage has notes of bramble and berry with a savory richness.

THE FEDERALIST BOURBON BARREL AGED RED BLEND

Matured in charred bourbon barrels and American oak barrels, this red blend leaves a smoky and smooth taste behind. With flavors of cherry, raspberry, and vanilla, this Cabernet Sauvignon pairs perfectly with any BBQ, beef, lamb or pasta.

JOSH CELLARS BOURBONÂ BARREL AGED RESERVE CABERNET SAUVIGNON

Created in 2007 by vintner Joseph Carr as a tribute to his dad, Josh, the award-winning Cabernet is aged in Redemption Bourbon whiskey barrels. The red blend embarks notes of cedar, a hint of caramel, and a lick of bourbon blended beautifully with ripe plum and cranberry.

GNARLY HEAD LIMITED EDITION BOURBON BARREL AGED DOUBLE BLACK CABERNET SAUVIGNON

Sourced from the oldest vineyards of Northern California, this Gnarly Head 1924 blend of Zinfandel, Merlot, and Syrah grapes yield a seductive and sophisticated red-black wine.

The bourbon barrel aged wine has aromas of blackberry jam, sweet caramel, piquant raspberry, and cocoa.

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CHILLED MAGAZINE

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Melissa Romanos Head Bartender The Publican Chicago, Illinois

A very conservative upbringing curtailed Romanos’s entry into the bar world until she went to college. Then, working in various restaurants over time, she found herself drawn to the bar world. While she has observed that the bar world tends to be strongly male-dominated, she’s glad that it didn’t stop bar manager Ryan Lotz at No 9 Park in Boston from hiring her six years ago. “He took a very shy girl under his wing and showed me the ropes; he taught me all of the essentials and helped me establish a great foundation, which I have continued to build upon.”

Romanos advises novice bartenders to “read as much as you can about your craft. Taste and retaste spirits, get to know your product. It will allow you to understand flavor profiles and, in turn, help you build flavors when creating a cocktail.”

Beyond learning about flavor profiles, Romanos stresses that the role of ice is crucial. She says: “Ice contributes to the drink’s proper dilution and temperature. Too little water content and the drink is too hot (too strong); too much water content and the drink is watered down.”

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CHILLED MAGAZINE

BARB COLLINS INGREDIENTS

1 ½ oz. Rhubarb Citadelle Gin* ½ oz. Cappelletti Amaro Pasubio ½ oz. thyme syrup ½ oz. lemon juice PREPARATION

Shake all ingredients in an ice-filled shaker until wellcombined. Strain into a Collins glass over a splash of soda and fill with ice to the top. Garnish with a thyme sprig. *Rhubarb gin: combine rhubarb, a few strawberries, water, and sugar in a saucepot and cook for 30 minutes at a low temperature. Let cool, then strain.

Combine the liquid in equal parts with Citadelle gin.

o by Isabelle Langh Phot eim

Her love of the craft comes through in her words and her cocktails. While her drinks are driven by the seasons at the Publican, Romanos says, “Inspiration can come from anywhere really, a single ingredient, a scent, a feeling.”

Photo courtesy of Clayton Massey

Melissa Romanos feels at home in her role as head bartender (going on three years) at the Publican in Chicago, and hopes her guests do as well.

The space itself plays a major role in this sense of hominess. “The Publican is high energy,” she says. “We have these long communal tables that bring people together; we can turn strangers into friends. We are looking forward to getting back to that one day.”

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Stephen Wheeler Broken Shaker at the Freehand Hotel Miami, Florida Photos courtesy of Broken Shaker “My transition to bartending was inspired by necessity rather than initial passion,” says Chilled 100 member Stephen Wheeler. “I had first honed my skills as a baker and cook in a wood-fired scratch kitchen. There, I learned the basics of balancing flavors while utilizing acids and sugars.

When the time came to move into bartending, I just looked at it as transferring to a liquid chef.”

His earliest teaching came from New Orleansbased mixologist Cynthia Turner of Black Penny, and the opening crew at The Imperial Life in Asheville, North Carolina.

Bartending at the Freehand Hotel’s Broken Shaker and sister spaces Yardbird Southern Table and 27 Lounge, Wheeler still finds himself looking back to his baking experience. “I often get inspiration from my pastry chef and vice-versa,” he notes.

“We often find ourselves utilizing each other’s flavor profiles in seasonal and daily specials. Have you ever tried a key lime pie Daiquiri or a Hot Toddy donut?”

Wheeler’s sense of whimsy meshes well with the disparate styles of his two gigs. Family-friendly Yardbird specializes in “easy-drinking southern style porch sippers,” the 27 Lounge is all about “technique, complex flavors, and from-scratch syrups and bitters.” In both cases, however, a good flavor is a good flavor; it’s all about how you deliver it.

This constant exploration of flavor and technique is reflected in Wheeler’s advice for novice bartenders. “The best advice I have,” he says, “is to get a small moleskin notepad and keep it with you while at work or even at home watching cooking shows. You never know when you will see or hear something that may inspire you down the line.”

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CHILLED MAGAZINE

DISTANT VISTAS INGREDIENTS

1 oz. Rittenhouse Rye ½ oz. Alameda Cream Sherry ½ oz. St. George Spiced Pear Liqueur ½ oz. watermelon juice ½ oz. lemongrass cordial ¾ oz. lemon juice Angostura float PREPARATION

Put all ingredients in an ice-filled shaker and shake until well-combined. Strain into a glass and top with bitters.

THE LOCALS

BRAND OWNER PROFILE

The Path to

True Friendships Photos courtesy of Skrewball Peanut Butter Whiskey

SKREWBALL PEANUT BUTTER WHISKEY, created by a San Diego husband and wife duo, was inspired by their bar’s signature drink. “People from all different backgrounds loved the drink,” admits cofounder Brittany Merrill Yeng. “But more importantly, they loved to share it with their friends. I knew that if we could create something even close to the original, we’d have a great shot at success. We eventually created something we believe is better than the original cocktail. And, just like the original inspiration, we saw the key to success was that people wanted to share Skrewball with their friends.”

Being created by someone in the industry, Merrill Yeng and her husband designed Skrewball Peanut Butter Whiskey with the bartender in mind. “It is incredibly easy to pour a round of shots without the need for chilling or a back,” explains Merrill Yeng. “But, Skrewball is not just a shot. Skrewball challenges your creativity because it works so well in a wide range of cocktails. The versatility is truly endless.”

Brittany Merrill Yeng

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For Merrill Yeng, the whiskey trend continues to gain popularity across demographics, and it made sense that flavored whiskey be trending as well. “Flavors can add a fun twist and make it more accessible to people who may not like straight whiskey. We see with Skrewball that it is appealing to both traditional whiskey drinkers and people who would not otherwise drink whiskey. So, there is an opportunity for products like ours to expand the market for brown spirits even more.”

“Skrewball was inspired by the band of misfits we had behind the bar when the original cocktail was created, including my husband, who is the original Skrewball,” jokes Merrill Yeng. “I loved seeing how their confidence and acceptance made strangers quickly become friends. It also pays homage to the small beach town known for its eccentricities in which my husband and I grew up, and where the bar was located. We have the black sheep on the bottle leading a pack of white sheep, inspiring people to own who they are. It's the path to true friendships.”

Big5Rum.Com

Welcome to the club, BIG 5 CAFECITO.

Cuban coffee flavored rum, a drink that is ritual in every element of the Cuban lifestyle. Big 5 Rums are Florida made, Cuba inspired.

Please enjoy our products responsibly. © 2020 Big Five Rum // Photography: Curate & Co.

THE LOCALS

BEVERAGE MANAGER

MIXING with aWHISPER of SMOKE Bartenders have a unique opportunity to add signature smoky flavor by mixing with blended scotch whisky.

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CHILLED MAGAZINE

THE LOCALS

BEVERAGE MANAGER

According to Chris

Chamberlain, an award-winning mixologist and national beverage development manager for E&J Gallo Spirits, blended scotch whisky is a spirit that provides a wide variety of flavors to explore. “The opportunity for blended scotch whisky to provide its signature ‘whisper of smoke’ is easy to see,” he says. “The spirit can be applied in a variety of ways from elevating classics to complementing fruit flavors within tropical-inspired libations.”

Chamberlain has explored a vast array of scotch cocktails through his years behind the bar and has found something special in both The Shackleton and John Barr Whiskies. “Shackleton is an incredible blend of 20 highland malts aged in sherry casks, which offers a hint of bonfire smoke, unlike most blended scotch whisky,” he explains. “Shackleton is fantastic in simplistic or elevated highballs, but its notes of dried fruit, glazed pineapple, and mango offer a pantheon of interesting cocktail applications.”

As for John Barr Whisky, “It can easily become a workhorse for any on-premise program,” says Chamberlain. “There truly is something special when you can acquire such a quality spirit at such an affordable price. Pound for pound, John Barr offers a phenomenal option for either the spirit well or cocktail menu; whether you desire a straight pour or chose to showcase its gingerbread and maple notes in a classic Penicillin.”

Check out Chamberlain’s seasonal concoctions.

Both perfect examples of how to showcase each whisky—with a flavorful winter warming toddy and an interesting tropical highball.

Chris Chamberlain is the architect of the newly developed Indigenous Project, an exploration/ documentation of foods indigenous to America.

Chris also serves as the National Beverage Development Manager representing the E&J Gallo spirits portfolio, providing training, education, cocktail consultations, and support to the national marketplace.

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John’s Tropical Highball INGREDIENTS

1 ½ oz. John Barr Scotch ½ oz. Lo-Fi Sweet Vermouth Sparkling Aloe Vera Coconut Water 1–2 dashes Ms. Betters Pineapple Star Anise Bitters Lemon peel (for garnish) PREPARATION

Add ingredients into an ice filled highball glass and stir together to combine and chill. Garnish with choice lemon or orange peel.

Shackleton Toddy INGREDIENTS

1 ½ oz. Shackleton Blended Scotch Whisky ½ oz. Amaro Montenegro ½ lemon (juiced) 1 teaspoon maple syrup Hot apple cider (option: boiling water) Orange peel, 2–3 cloves, and cinnamon stick (for garnish) PREPARATION

Add ingredients into a coffee cup of choice and stir together to incorporate flavors.

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THE LOCALS

CEO PROFILE BERTHA GONZÁLEZ NIEVES

The First Lady of Tequila SOPHISTICATION AND MEXICAN CRAFTSMANSHIP IN EVERY SIP

By Christina Staalstrom | Photos courtesy of Casa Dragones

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Tacos and Margaritas will always be a part of the Mexican tequila culture, but overstuffed tortillas and blue-rimmed glasses filled with double shot floaters should probably be left behind. Today’s Mexico is modern and elevated with a casual yet sophisticated vibe that has grown from an ancestry deeply rooted in crafts, culture, and community. Cool and collected, this is Casa Dragones tequila’s Mexico, and Bertha González Nieves, the entrepreneurial force behind the brand, is on a mission to introduce it to the world one bottle of at a time.

Born and raised in Mexico, Bertha’s passion for her country and its national elixir is contagious, and her journey an interesting one. Known worldwide as the “First Lady of Tequila” and recognized by the industry as a Master Tequilera, Bertha is first and foremost an entrepreneur.

She is a self-proclaimed “doer” who thrives on taking an idea and executing. Like most born entrepreneurs, she started tinkering with business at an early age and even as a teenage tycoon Bertha always pushed the envelope. One of her early ventures was designing and selling holiday cards. While enterprising, many teenagers create cards to sell to family friends for some extra holiday money. Still, Bertha, in all her entrepreneurial boldness, took it one step further and used her savings to hire a cartoonist, giving her cards an extra cool vibe. That modern, rebellious and independent spirit is what has come to define Bertha González Nieves and her award-winning Casa Dragones tequilas.

Passion for tequila comes with growing up in Mexico, but it was in her early 20’s when she was selected to represent Mexico as a part of a cultural ambassador program for Japan that it became a personal mission.

The trip allowed her to see tequila from many different angles and set out to learn all she could about the industry inside and out. After completing a graduate business degree at Northwestern University, she knocked on doors in the tequila industry. She joined the Mexican family company Grupo Cuervo, producers of Jose Cuervo tequilas, where she worked her way up the ranks to its Global Innovation and Marketing Divisions.

With a successful career in a growing company, most would happily stay the course, but Bertha’s journey to satisfy her never-ending curiosity was just getting started.

alongside dishes made by culinary masters like chef Thomas Keller, Enrique Olvera, and Daniela SotoInnes. Undoubtedly a far cry from your college tequila experience.

Casa Dragones tequila launched in 2009, right when the country was going through an economic crisis, but Bertha and her team stayed the course, and the brand grew. For the first five years, the focus was on Casa Dragones Joven, a true sipping tequila in an oldstyle decanter made modern to celebrate and present the product’s true craftsmanship. This authentically beautiful packaging keeps Casa Dragones leading year after year in spirited holiday gifting.

Casa Dragones Joven could have been an only child, but bartenders asked for a Casa Dragones tequila made for mixing, so Casa Blanco was born. The crisp, herbaceous, agave-forward tequila showcases the purity of the brand’s water and agave. It has quickly become the darling of mixologists and industry professionals in both the United States and Mexico.

Bertha built her career and dedicated it to the tequila industry, and when asked what her favorite part of the business is, it is no surprise that this innovator loves to explore ideas and learn. “To innovate, you must forget,” she says with a smile, and the discussion moves to its newly launched Casa Dragones Barrel Blend, which has put this theory into practice. The 100% Blue Agave Añejo Tequila has a distinctive character from being matured in custom-made French Oak and American oak barrels, resulting in a new style of sipping tequila that is not only smooth but elegant. Once again, pushing the envelope and seducing the senses all at once.

Bertha’s passion for learning is surpassed only by her love of travel and connecting with people. Seeing someone connect with the product and experience it through their eyes motivates her to continue to create and innovate. “It’s always important to keep your sense of surprise because then you can find inspiration everywhere,” says González Nieves, who has managed to surprise, inspire, and elevate an entire category.

In 2007 a chance meeting at a party in Brooklyn connected her with Bob Pittman, the media mogul who famously created MTV and is CEO and Chairman of media powerhouse iHeart Media. The two shared a common passion for tequilas, and the idea to introduce a sipping tequila that pushes the boundaries of taste and expands the category was born. “My goal was to come in with a unique point of view and seduce the tequila lover with a truly unique tasting tequila.” And seduce she has. Casa Dragones has created a shift in the 250-year-old industry. Casa Dragones Joven is enjoyed in Riedel Overture Tequila glasses served CHILLEDMAGAZINE.COM

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THE LOCALS

BRAND PROFILE

a TASTE for the FINER

THINGS

By Michael Tulipan

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Taking inspiration from 1960s glamorous jet-setting, 3 Badge Beverage Corporation has introduced Benjamin Chapman 7-Year Whiskey to its portfolio. The whiskey takes its name from a mysterious world-traveling bon vivant who possessed a taste for the finer things in life.

The Sonoma, California based 3 Badge has built a reputation for sourcing terroir-driven wines and craft spirits from around the globe that are traditionally produced, authentic expressions of place. Heritage is a trademark for the company led by fourth-generation vintner August Sebastiani. For the launch of its first whiskey brand, he looked to the history of international travel. “As we are négociants,” Sebastiani says, “we travel all over the world looking for choice lots of whiskey, often needing to sign confidentiality agreements before securing some of the coolest batches.”

Benjamin Chapman is a unique premium blend of 51% 10-Year Canadian Rye and 49% 7-Year Canadian Prairie Wheat. The rye is distilled with pure glacial water from the Canadian Rockies in an old-fashioned pot still, yielding a clean, flavorful spirit. It then ages in white oak casks for just over ten years, allowing the optimum level of char to add complex layers of vanilla and spice.

The prairie wheat is distilled in continuous triple column stills and rests for a minimum of seven years in American oak whiskey barrels. This yields a bold, rich style of whiskey. Blended together, the resulting profile is a balanced, ultra-smooth whiskey with vanilla, ginger, and peppery spice notes.

The 1960s also live on in the bottle and label design with elements honoring this classic, fashionable era. “The glass shape was selected as it can look like a crystal tumbler often used for traditional whiskey cocktails,” explains Sebastiani. “The main label’s design and color reflect 1960s menswear with brilliant colors and intricate designs, something you might have seen in a stylish suit and silk tie.” Even the gold foil recalls men’s jewelry, mirroring the gold cufflinks in fashion at the time.

While much about the brand’s namesake remains unknown, there is no mystery about the versatility and value that the whiskey offers bartenders. Benjamin Chapman was designed to be smooth and can be enjoyed neat, on the rocks, or in a classic cocktail.

Sebastiani says of his newest venture, “This is a premium blend of small-batch whiskey that will overdeliver in terms of value.”

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THE LOCALS

DISTILLERY PROFILE

Montelobos Mezcal and Ancho Reyes Chile Liqueur

A SIP OF HISTORY AND HERITAGE

By Matthew Powers

In modern Mexico, brilliant distillers who blend tradition with modern innovation, transforming vibrant ingredients into delicious spirits, receive much praise. And, few ingredients exceed the popularity of agave.

"Agave is the most complex raw material on the planet used for making a distilled beverage, which makes it a distiller's dream. The agave's essential oils provide diverse herbal, citrus, and floral notes that range widely with a strong sense of terroir," explains Iván Saldaña, founder of Montelobos Mezcal and Ancho Reyes.

BRAND

GUIDE

Montelobos, a brand of artisanal mezcals, comes from a collaborative effort involving Saldaña, a master distiller and biologist, and two maestro mezcaleros: Don Abel Lopez and Don Aaron Alva. Together, they collectively possess a strong understanding of the agave plant.

•—

—•

And they also hold a deep appreciation of agave-spirits-making traditions.

For instance, with Montelobos Espadin, they use cultivated, organically certified agave, which they roast underground for approximately four days. And then in true traditional form, Saldaña explains, they "extract the nectar from cooked agave fibers with the help of a single stone tahona wheel pulled by a mule."

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B

He added, "We ferment wildly in open-air wooden vats for several days so that nature helps convert our sweet agave nectar into alcohols that will later be distilled."

In addition to Montelobos, Saldaña co-founded Ancho Reyes, demonstrating that there's more to Mexico than just agave. The liquor pays homage to recipes born of the 1920s and this particular “menjurje” features ancho chilies. "It was common for families to give local crops a new life by macerating them and making unique concoctions passed down for generations." Ancho Reyes consists of ancho chilies macerated for several months in cane spirit, while Ancho Reyes Verde contains poblano green chilies.

The exceptional versatility of Ancho Reyes allows it to be enjoyed neat or as a superb cocktail modifier. The slow, separate maceration of the poblano and ancho chiles in neutral cane spirit "allows each bold chile's heat and depth of character to complement other ingredients in cocktails," explains Saldaña.

To preserve resources used throughout history and today's modern distilling practices, distillers must be good stewards of the land. Saldaña passionately speaks about how Montelobos’ and Ancho Reyes’ production facilities transform waste into reusable organic material, use advanced chimneys to protect workers from breathing harmful toxins, and maintain partnerships with organic plantations. The Montelobos palenque also relies on cultivated, naturally fertilized, and pollinated agave.

Indeed, Tobalá and Cupreata agave varieties were grown successfully, as a responsible practice to avoid the deforestation of agaves from nature, even though they were typically considered impossible to farm.

D E E• — •—

By applying modern engineering and techniques, Saldaña and his partners can preserve the natural resources and traditions that make it possible to produce Montelobos Mezcal and Ancho Reyes. A sip of either product is a journey into Mexico's vibrant history and offers an appreciation of modern innovations and deliciousness.

1

ANCHO REYES SPICY PALOMA INGREDIENTS

½ part Ancho Reyes® Chile Liqueur 1 part Espolon® Tequila Blanco ½ part lime juice 3 parts grapefruit soda Pinch of sea salt PREPARATION

Add all ingredients in a highball glass on the rocks. Top with grapefruit soda and a pinch of sea salt.

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THE LOCALS

DISTILLERY PROFILE

By Joseph Luparello | Photos by Raoul Beltrame

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TO PAINT A PICTURE, THE SUCCESS STORY OF DISTILLERIES ET DOMAINES DE PROVENCE DATES BACK TO AN ERA WHERE HORSE WAS THE MODE OF TRAVEL. EVERYTHING STARTED IN 1898, WITH A POT STILL IN A CELLAR OF THE ANCIENT FORTRESS FORCALQUIER. The preserved location holds the exact antique still, which used to be portable.

The distillery’s founders preferred and utilized a mobile way of doing things, going from farm to distillate, with the left-over fruits resulting in brandy and raw materials (neutral alcohol) used for herbal maceration to create essential liquors like absinthe. A pesticide named Phylloxera was responsible for derailing this initial onthe-go approach. It viciously ravaged through all vineyards in the region at the tail end of the 19th-century. With significantly less to distill from local farms, moving the pot still for each distillation batch became immensely futile.

Around the same time the distillery settled, it was purchased by Paul Ferreoux, who began to brand its products. Shortly afterward, the war in 1914 left many jobs vacated. And even worse, Ferreoux’s distillery’s main product, absinthe, was wiped off shelves thanks to a ban. For the brand’s survival, it launched a pastis to replace the former absinthe. In 1931, the distillery got modernized, moving from the fortress walls to a more prominent building across the street.

Fast-forward to post-WWII, Henri Bardouin bought the distillery, intending to go back to the ancient recipes incorporating dozens of plants, which Provence peasants were using until the end of the 18thcentury. The following decades, Henri spent searching for the optimal recipe for a pastis. During these years, a strong friendship developed between the Henri’s only son, Jacques, and soon-to-be owner, Alain Robert. After working in the distillery for some time, Alain would make a monumental move in the ‘70s. “I bought it with my savings,” he says. “The distillery was still an exceedingly small company, only selling locally. We first developed

very slowly. But in 1986, we launched a sparkling peach wine, named Carlton, which immediately sold millions of bottles per year, in Japan and the United States.”

Finally, in 1990 Robert reached the perfect combination of herbs and spices for a pastis. He named it after the man who deserved the most credit for the recipe’s existence: Henri Bardouin. Less than a decade later, another vital aspect to the brand’s success was introduced and titled Absente, an absinthe recipe.

Today, Absente firmly holds its spot among the three top-selling types of absinthe sold by the company.

Backing its legacy, Robert goes on to say, “It is the first absinthe that was introduced after prohibition, and it is the best-selling, the one with the highest awareness. But the one thing that differentiates Absente from any other absinthe is its artistic dimension, and especially the fact that it is so much associated with Van Gogh, and the painting featuring Van Gogh with a triple face.”

Alain Robert

The other two heavy-hitting absinthes are Grande Absente and Absinthe Ordinaire. Grande Absente follows the precise recipe used by the distillery 120 years ago. The only minor difference is that the wormwood is harvested earlier, so it gets used at a point where the aromas are fully developed, and thujone content is absent. This enables sales in markets where thujone is restricted. Absinthe Ordinaire is a product created specifically for bartenders. United States customers had an increasing demand for affordable absinthe.

They did not need a brand; they just wanted authentic absinthe. As a result, the distillers took the classic 19th-century recipe and packaged it to preserve the absolute minimum price. It’s absinthe for everyone!

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THE LOCALS

WINERY PROFILE

Family-Driven Winemaking with

Sustainability in Mind

By Christina Staalstrom

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Riboli Family wines drive innovation in the wine industry with the launch of the Riboli Estates Group wine division and the completion of its Riboli Family Winemaking and Event Center.

Both initiatives focus on the very latest in sustainable winemaking technology and the family’s commitment to not only creating fine wines, but preserving natural resources with a winemaking facility that is entirely powered by solar panels and recycles 100% of all water used.

The 4th generation California-based winery is best known for perfecting the semi-sweet, semi-sparkling wine style with its Stella Rosa wines, the #1 selling 750ml wine brand, and one of the fastest-growing wine brands in the United States. What started as a traditional Moscato D’Asti from the family roots in Piemonte, Italy, has become a unique and distinct portfolio of award-winning wines with 20 flavors solidifying the Riboli family winery as a force to be reckoned with in the wine industry.

The new Riboli Estates Group division is dedicated to its portfolio of ultra-premium and luxury wine brands sourced from the family estate vineyards in Paso Robles, Monterey, and Napa Valley. The dedicated sales and marketing teams of the Riboli Estates Group will focus on growing the family’s award-winning portfolio of wine labels, which include San Simeon, Maddalena, Opaque, Riboli Family Vineyard, Windstream, and its forthcoming new brand, Highlands 41.

The newly announced Riboli Estates Group division is a culmination of a century of hard work, planning, and excellence in winemaking and innovation that started with the construction of the winery in Los Angeles in 1917 and an initial land purchase in 1986 in Rutherford, Napa Valley. Subsequent investments in Monterey and the highly desired Paso Robles region are 100% sustainably grown and are a central part of the over 1300 acres of planted vineyards.

Dating back to 1917, the Riboli family has always understood the importance of natural resources and preserving the land that affords them the awardwinning wines in its portfolio.

With the addition of the recently completed Riboli Family Winemaking and Event Center, the family drives innovation that pushes boundaries in winemaking with sustainability in focus. The state-of-the-art, sustainably certified, energy-efficient winery and event center in Paso Robles was designed with the latest technology in winemaking while maintaining its commitment to preserving natural resources.

"From ground to glass, maintaining control of our estate-based wines is essential to the sustainability of our family business."

“From ground to glass, maintaining control of our estate-based wines is essential to the sustainability of our family business,” says Anthony Riboli, fourthgeneration vintner. “Our tremendous viticultural and production investments behind these wines play a critical role in the development of this new division.

We are committed to growing these exceptional wines for the California wine industry and future generations of the Riboli family.”

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THE LOCALS

COMPETITION WINNERS

MEET THE WINNERS of this year’s

TÍO PEPE CHALLENGE

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The sixth annual Tío Pepe Challenge is an international cocktail competition showcasing craft cocktails made with sherry.

The competition attracts professional bartenders from countries all around the globe.

RICKY ACEVEDO

Bartenders had the unique opportunity to discover the infinite possibilities for mixing with sherry wine and, with the guidance of Tío Pepe’s experts, demonstrated their knowledge of the spirit, venencia skills, creativity, and talent in crafting signature wine-based cocktails.

The Tío Pepe final challenge was held virtually with the judging done in Miami at popular tiki hotspot, Esotico. Tío Pepe awarded all of the participating bartenders who joined in The Challenge $250; only three bartenders were awarded grand prizes.

DAMIAN LANGARICA

Tied for first place was Ricky Acevedo with his When Worlds Collide cocktail and Damian Langarica for his Legacy cocktail, splitting the grand prize and receiving $1500 each. Abigail Gullo took home 3rd place with a $500 prize for her Foolish Men cocktail recipe.

The winners were highly creative with their cocktail recipes and captivated the live virtual audience and the judges with their outstanding showmanship and storytelling. The competing bartenders also wowed with their impressive venencia skills.

ABIGAIL GULLO

The panel of esteemed judges included Jeff Greif, Chilled Magazine publisher, Daniele dalla Pola, owner Esotico Miami, Valentino Longo, Four Seasons Miami and Tío Pepe Challenge finalist 2018, and Alvaro Plata Franco, Tío Pepe brand ambassador.

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THE LOCALS

COMPETITION WINNERS

Check out the competition's winning cocktails

WHEN WORLDS COLLIDE Created by Ricardo Acevedo INGREDIENTS

1 ¾ oz. Tío Pepe ¾ oz. coconut vermouth ¾ oz. lemongrass sake Saline 3 drops ginger olive oil PREPARATION

Stir all ingredients except ginger olive oil. Strain into Nick and Nora then finish with three drops of ginger olive oil.

LEGACY Created by Damian Langarica INGREDIENTS

2 oz. Don Alfonso Oloroso sherry ¾ oz. spiced demerara syrup ½ oz. preserved lemon juice 1 egg white ½ oz. cinnamon Nectar Pedro Ximenez sherry*** PREPARATION

Combine and dry shake all the ingredients except the PX sherry, then add ice and shake again. Double strain into a chilled coupe, and slowly pour the PX through a bar spoon to the bottom of the glass to create layering effect. Finally, garnish the drink with an orange peel and grated cinnamon.

FOOLISH MEN Created by Abigail Gullo INGREDIENTS

1¾ oz. Tío Pepe Fino En Rama Sherry ¾ oz. Singani or Pisco ¾ oz. Cocchi Rosa ½ oz. Gonzalas Byass Solera 1847, Oloroso Dulce 4 drops saline rosemary thyme olive oil solution* (for garnish) PREPARATION

Stir ingredients in a mixing glass and strain into a chilled cocktail glass. Garnish with 4 drops of saline rosemary thyme olive oil solution.

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Š2020 BuzzBallz, LLC, Carrollton, TX. Please Enjoy Responsibly. .com

Ballz

Buzz

A meal isn't complete without a great drink.

Email salesinfo@southern-champion.com to add premium, premixed cocktails to your menu. Available in both wine and spirit formats.

THE LOCALS

ASK A BARTENDER

Making Cocktails for Any Event with

CHARLES JOLY

Photos by Eric Medsker

DESPITE THE VIRTUAL CEREMONY THIS YEAR, THE 72ND EMMY AWARDS STILL MANAGED TO BE A FESTIVE, COCKTAIL-WORTHY EVENT THANKS TO THE CEREMONY’S OFFICIAL SPIRITS PARTNER KETEL ONE FAMILY MADE VODKA. SPOTLIGHTING KETEL ONE, AWARD-WINNING MIXOLOGIST CHARLES JOLY CREATED THREE, EASY-TO-MIX COCKTAILS THAT WINNERS, NOMINEES, AND VIEWERS COULD MAKE AT HOME.

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Akashi city - Hyogo

yonezawa family, distillers since 1917

product of japan Imported by: Niche W. & S. | A Marussia Beverages Company | ourniche.com | Please Drink Responsibly

@hatozakiwhisky

THE LOCALS

ASK A BARTENDER

Seven-Minute Martini Courtesy of Charles Joly (Serves 3) INGREDIENTS

6 oz. Ketel One Family Made Vodka 3 oz. bianco vermouth 4 oz. water 5 dashes orange bitters Fresh mint bouquet Grapefruit twist Fresh peach slices Hibiscus tea PREPARATION

Combine first four ingredients in a bottle or large mason jar, chill until ready to serve. Use a vegetable peeler to cut a long, wide piece of grapefruit peel, curl, and place into French Press (or other infusing vessel) with mint, peach slices, and hibiscus tea.

Pour pre-chilled cocktail into French Press when ready to serve.

To Serve: Pour small portions of the infused drink into Martini or coupe glasses every 90 seconds and watch the flavor and presentation transform for seven minutes.

The selection reflects Joly’s philosophy that a drink collection should be varied in taste, character, and presentation. His Hollywood Mule is bright and refreshing; the Double Espresso Martini is dessertesque; the color-changing Seven Minute Martini is elegant, refined, and spirit-forward. Check out Joly’s tips on creating inventive and accessible cocktails for a crowd.

How do “event” drinks differ from creating something for bar patrons?

Events are all about preparation, just like setting up for a very busy night. With event drinks, you can still execute creative cocktails with fun flavors and a great presentation. If anything, you consider garnishes and serves that will look amazing, but can also be done in bulk and prepped ahead of time. You can’t fidget with one cocktail for ten minutes if you’re getting hit with 2,000 people in a room over three hours. That said, there’s no reason a cocktail in a bar should take ten minutes either.

The Seven-Minute Martini is a relatively easy drink to create, but it’s also very high impact. What was the thought process behind it? How exactly does the reaction work?

For the Seven Minute Martini, I wanted to create a marvelous take on a classic cocktail. The reaction works by the rapid infusion process of hibiscus tea, fruit and herbs, evolving flavor and the drink’s color over time. This drink’s idea is to pour yourself tiny sips every minute or so, giving the cocktail a great visual appeal, while also very interactive. I like to use a series of small glasses so you can see the progression and

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taste the difference as the drink evolves. I love it when I can execute a drink like this. It’s seemingly simple and familiar, but experiential at the same time. Too often, signature cocktails are all fireworks with little substance.

What are some of the more practical considerations when creating drinks for a large group?

If I learned anything from running a bar, it was, ‘Don’t let practicality get in the way of a good time.’ A consideration I always have when creating drinks for a large group is to figure out how to do something once and then develop a system to make it replicable.

Also, when I’m serving a large group, I’m very conscious of the style of cocktails I put forth. I want a complete and well-rounded menu, providing something for everyone that walks up. For any eventstyle bar menu, you want various cocktail styles, presentations, glassware, and even colors. When all of my cocktails are on a tray together, I want them to be unique, while making sense as a suite.

What important piece of advice would you offer about mixing for a large crowd?

You need to taste and check your work as you batch.

You learn as you do this that not all ingredients multiply up evenly when making a large batch.

Meaning, you make one delicious cocktail and have your recipe; if you need 1,000 of that cocktail each ingredient in a batch will not always be times 1000.

Things like absinthe, maraschino liqueur, and bitters will explode and ruin a cocktail if you don’t use a gentle hand.

F I N I S H E D I N K E N T U C K Y B O U R B O N A N D N E W A M E R I C A N OA K BA R R E L S

SUPERB EXCLUSIVELY COPPER POT-DISTILLED. NON CHILL-FILTERED. NO ADDED APPLE FLAVORS OR ESSENCES. NO ADDED BOISÉ (OAK FLAVOR OR INFUSION), OR CARAMEL COLOR.

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MIX IT UP

CELEBRITY SIPS

BOND, JAMES BOND HUNK DANIEL CRAIG SHAKES UP HIS LAST MARTINI IN NO TIME TO DIE, THE 25TH AND FINAL FILM IN THE DECADES-OLD SPY FRANCHISE. OVER 80 WOMEN HAVE PLAYED CENTRAL ROLES IN THE FILMS AS “BOND GIRLS,” REBRANDED BY DIRECTOR SAM MENDES AS “BOND WOMEN.” SEXISM ASIDE, BOND WOMEN ARE EQUAL PARTS SEXY, SASSY, STRONG, AND SELF-SUFFICIENT.

ROSAMUND PIKE Refusing to strip down for her Die Another Day audition, Rosamund Pike got the role of Miranda Frost, which marked her feature film debut.

The star admits to loving a bingedrinking pub crawl.

STEPHANIE SIGMAN Stephanie Sigman was the first Mexican Bond Girl. She was the face of Belvedere Vodka’s partnership with Spectre, a campaign described as “a journey revealing the intricacies of the legendary Martini cocktail.”

TONIA SOTIROPOULOU Tonia Sotiropoulou in Skyfall is the only Bond Woman not to have a speaking role. She was credited only as Bond’s lover, and in her scene with Bond, he’s lying in bed next to her drinking a Heineken.

ANA DE ARMAS AND LÉA SEYDOUX Ana de Armas plays CIA agent and latest Bond Woman, Paloma, in 007 film, No Time to Die. She joins French actress Léa Seydoux, who reprises her role as fellow Bond Gal Madeleine Swann from Spectre.

The series references many drinks—Paloma, Vesper, and other classics. One thing’s for sure; Bond has great taste in cocktails.

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BÉRÉNICE MARLOHE French actress Bérénice Marlohe plays Sévérine in Skyfall, who has a glass of Scotch placed on her head, the scene ultimately ended with her being shot in the head, and Bond commenting, “That was a waste of good Scotch.”

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@ B C H A P M A N W H I S K E Y ★ B E N J A M I N C H A P M A N W H I S K E Y. C O M

ADVANCED MIXOLOGY

DRINK IN HISTORY

Trinidad Sour

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The More Bitter, the Better

By Lanee Lee

WHAT DO COMPANIES LIKE DISNEY, APPLE, AND KFC HAVE IN COMMON WITH OUR FEATURED DRINK IN HISTORY? THEY ALL EXPERIENCED MAJOR FAILURES BEFORE BECOMING A SUCCESS. THE TRINIDAD SOUR—BITTERS, LEMON JUICE, ORGEAT, AND RYE—WAS A COCKTAIL COMPETITION ENTRY IN 2009 BY GIUSEPPE GONZÁLEZ OF CLOVER CLUB IN NEW YORK CITY (HE’S NOW IN VEGAS). THE TRINIDAD SOUR WAS A COMPLETE FLOP; IT DIDN’T EVEN MAKE THE COMPETITION’S TOP TEN BEST COCKTAILS.

M

uch like the companies mentioned above, the drink may have been ahead of its time. In fact, for 2009, it was incredibly shocking that Angostura bitters weren’t just a sprinkle afterthought but the star ingredient of the cocktail. Yes, you read it right: Angostura bitters was the base spirit of this creation.

(Something to remember: This was years before bargoers would thirst for bitter-forward cocktails and bitter digestifs).

Although the blood-red colored cocktail didn’t win the contest, it began to appear on menus around the world and is now considered a modern-day classic cocktail.

So, how did the Trinidad Sour go from zero to hero?

Luckily, we can go to the source, barkeep Giuseppe González, for answers.

What inspired you to make such a bold move with bitters as the base spirit?

A cocktail in Italy, the Trinidad Especial, that used bitters as a base, made with equal parts booze and sugar.

Were you surprised that Trinidad Sour didn’t win?

Yeah! I had made 30 to 40 cocktails for competitions before. I was undefeated. The Trinidad Sour broke my record. I lost, and it’s the only cocktail that becomes my legacy? Funny how the universe works.

The Inspiration behind the name?

It’s where Angostura comes from.

spices, it’s astringent, and sweet. It does a lot of things that give your guest a go. When you pop the cap off the Angostura and pour it into a jigger, you surprise people.

It’s lasted because any bar can make it. The ingredients are what most bars already have.

Why do you think people have latched on to bitter forward cocktails?

Bitterness and high proof give you the same response: You have to slow down. An Old Fashioned slows you down. Bitter cocktails do the same thing. They slow you down. So, you drink less, savor, and you feel better.

Bitter forward drinks also give people the sense they are drinking healthier, more elevated.

What type of bitters are must-have for every bar?

You only need a few: Angostura Orange, Peychaud, chocolate bitters, and something spicy, like Hellfire bitters.

Here’s the original recipe:

Trinidad Sour INGREDIENTS

1 ½ oz. Angostura bitters ½ oz. rye whiskey 1 ½ oz. orgeat ¾ oz. fresh lemon juice Lemon peel (for garnish) PREPARATION

Stir ingredients over ice. Strain and pour into a coupe glass.

Why do you think the Trinidad Sour not only survived but thrived?

I think because bartenders made it go viral by passing it on to guests and other bartenders, one by one. If you’re a serious bartender, you have a clientele that trusts you.

The Trinidad Sour is so outside the box; it has cookie

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FOOD KNOW-HOW

Bergamot While bergamot is best known as a component of perfume and tea, it also offers a unique component in foods and drinks.

Perhaps its best-known consumable use is in Earl Grey tea, which gets its characteristic flavor and aroma from bergamot. The citrus also shines in marmalade, paired with herbs like rosemary, and with other citrus fruits.

With a size of an average orange, the skin of bergamot is either yellow or green depending on how ripe the fruit is. Scientists believe that bergamot is likely a hybrid of a lemon and bitter orange. In cocktails, the aromatics of gin (juniper, coriander, angelica, citrus and the like) bring out the best of bergamot’s flavor profile. In Bombay Sapphire’s Negroni Bianco, the cocktail uses Italicus Rosolio Di Bergamotto liqueur, whose 19th century recipe uses bergamot as its primary flavor.

Negroni Bianco Created by Kevin Diedrich INGREDIENTS

1 oz. Bombay Sapphire Gin 1 oz. Italicus Rosolio Di Bergamotto Liqueur 1 oz. Noilly Prat Original Dry Vermouth 1 lemon peel PREPARATION

Pour all three ingredients together in a glass and serve over ice with lemon peel.

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®

Our Whiskey, Their Ratings

94 90 93 TASTING PANEL

L.A. INTL SPIRITS COMPETITION

BLUE LIFESTYLE

90 93

WINE ENTHUSIAST

DancingGoat.Com

46% ALC/VOL

PLEASE DRINK RESPONSIBLY.

LIMOUSIN RYE IS PRODUCED AND BOTTLED BY DANCING GOAT DISTILLERY, LLC. LIMOUSIN® IS A TRADEMARK OF DANCING GOAT DISTILLERY, LLC. ©2020 DANCING GOAT DISTILLERY LLC.

ULTIMATE SPIRITS CHALLENGE

SPECIAL SECTION

SPIRITED WOMEN

TheRight Stuff WOMEN WHO ACHIEVE SUCCESS IN THE SPIRITS INDUSTRY USUALLY DO SO ON THEIR TERMS, FEVERISHLY WORKING TOWARD THEIR DREAMS REGARDLESS OF WHAT OTHERS THINK. THEY ARE RISK-TAKERS, NOT AFRAID TO BE THEMSELVES, AND DON’T APOLOGIZE FOR WHAT THEY WANT. EVERY SUCCESSFUL WOMAN HAS A STORY ABOUT BEING UNDERESTIMATED. The service industry, although male-dominated, is hopefully a segment of the workforce that knows women’s worth and is filling in the gap between genders.

bar owners, bar consultants, general managers, bartenders, and barbacks. And, of course, the media and marketing sector overflows with prosperous women.

Women are successful spirits brand founders, owners, distillers, blenders, ambassadors, managers, and more. Women are innovative, effective, pioneering

Women in the service industry are setting high standards for future generations to build upon and are successfully turning their passions into ours.

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SPIRITED WOMEN

At the

Top of their Game

By Christina Staalstrom | Photo Courtesy Dewars

DISTILLING BECOMES A FEMALE-FULL FIELD 66

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Stephanie MacLeod

To make a great spirit takes equal parts chemistry, vision, and passion. To be a great distiller, you need to have the skills and the courage to break the mold and create a blend like no other. The path to the still is different for each blender, but whether it’s genever, gin, grappa, rum, tequila, or whisky, today’s top female distillers have skills you can taste in every sip. With an industry whose history is so full of women, it is no wonder that distilling has once again become a woman’s field.

Stephanie MacLeod, master blender at John Dewars & Sons, won the International Master Blender Award for the second year in a row with her four-step aging method developed for Dewar’s Scotch Whisky Double Double Collection. With a discerning palate and taste driven by science and instinct, she made headlines last year as the first woman to receive the coveted accolade—bringing the history of distilling full circle from Mary the Prophetess, known as the Mother of Alchemy, who started it all when she invented the still in 200 CE. The world of distilling has often been characterized as one dominated by men. Still, the reality is that women have had their thumbprint on the industry throughout history. Up until the Industrial Revolution, distilling was something done in the home by women. Be it for enjoyment or medicinal purposes, industrious women have been creating and blending potions for centuries. Today the field is full of talent at every level as women choose distilling as a career path once again.

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SPIRITED WOMEN

Anne Brock

“WITH THE BOOM IN SMALL DISTILLERIES, THERE ARE MORE OPPORTUNITIES TO ENTER THE INDUSTRY, AND WOMEN ARE BECOMING

Myriam Hendrickx studied food technology with a specialty in cheese before her fascination with genever.

Her work with the Dutch juniper flavored liquor guided her to become master distiller of Holland’s craft distillery, Rutte. The 150-year old distillery known for its craftsmanship welcomes Myriam’s creativity as she sets out to innovate while honoring century-old traditions.

While being a woman does not impact her capabilities, she notes, “women have a broader approach; we tend to take all issues into account instead of focusing on one aspect.” As such, she takes inspiration from the perfume world. “Their use of botanicals in creating the perfectly balanced “WOMEN recipe is very much the HAVE A way we do it at Rutte.”

BROADER Whatever the reason, she’s APPROACH; succeeding in her own right as her team recently WE TEND TO launched a hybrid gin and TAKE ALL genever product, The Old ISSUES INTO Tom Genever liqueur, a ACCOUNT fusion of categories that Myriam believes we’ll see INSTEAD OF more of in the year ahead.

FOCUSING ON

ONE ASPECT.”

MORE PROMINENT AT EVERY LEVEL.” One cannot downplay the value of working your way up through the ranks and trial by fire, but many of today’s top distillers bring with them an engineering and scientific background that gives them a leg up in a science-based process and detail oriented role.

Anne Brock has made a name for herself in the gin world. Her role as master distiller of Bombay Sapphire Gin is one that she has worked up to ever since she left medical school to pursue a Ph.D. in chemistry once realizing that excelling in this area of study could lead to a career distilling gin. Her first industry job with a small gin brand was trial by fire and is encouraged by women entering the field. “With the boom in small distilleries, there are more opportunities to enter the industry, and women are becoming more prominent at every level.” Brock expects to see a lot of innovation from distilleries, both large and small, in the months ahead in the format of infused spirits and ready-todrink offerings as consumers look for more choices.

Also, “Personalization is an enticing consumer proposition” and Bombay Creations Gin Liqueurs, a quartet of naturally flavored gin liqueurs, “allows consumers to get creative with their gin and tonic.”

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Myriam Hendrickx

SPECIAL SECTION

SPIRITED WOMEN

“I WAS ALWAYS PASSIONATE ABOUT THE FINE LINE BETWEEN THE ART AND SCIENCE OF DISTILLATION BLENDING.”

Trudiann Branker

Shoot across to Barbados, and you’ll find Trudiann Branker, master distiller for Mount Gay Rum, developing her Master Blender Barrel Collection. Trudiann is the 300-year-old distillery’s first female master blender, and her recent release, Port Cask, is a testament to her blending skills. “I was always passionate about the fine line between the art and science of distillation blending.” With a background in brewing and years of managing Mount Gay’s rigorous Quality Assurance program, this food scientist comes to her role with a big toolbox that embraces the entire process. Like many distillers, Branker knows the source and the process are equally important to the final product. “I do think that many brands will become more transparent, clearly outlining what goes into each expression in their range: the age, barrels used, aging methods, and any additives. Rum enthusiasts have helped push this forward as they’re hungry for more information.”

Becky Harris

Transparency is a key factor when talking about craft spirits, and no one knows that better than Becky Harris, president of the American Craft Spirits Association. Advocating for over 2,000 members in 50 states has its challenges in

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our new environment. Harris expects the numbers to rise with new products and formats coming into the market as brands try to navigate this new landscape.

But as an entrepreneur and distiller herself, Harris takes it all in stride. She continues to turn out great rye whiskies as the chief distiller at her Catoctin Creek Distillery in Virginia. Balancing both roles admittedly has its challenges, but Harris is a woman with a constant thirst for learning. “I love both roles, which are stretching my communication skills in new ways after years of keeping my focus more technical.”

“I LOVE BOTH ROLES, WHICH ARE STRETCHING MY COMMUNICATION SKILLS IN NEW WAYS AFTER YEARS OF KEEPING MY FOCUS MORE TECHNICAL.” Like many of the women in her field, Harris’ background is in chemical engineering. She has an unexpected knowledge of polystyrene foam trays and contact lens production under her belt. Her transition to distillery owner came when she took a passion for basically distilling anything with starch or sugar in it and turned it into a business.

MAKE NIGHTS IN FEEL LIKE

NIGHTS OUT HOLD IT HIGH

JPWisers.com

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SPIRITED WOMEN

“SOME THINGS YOU CANNOT PICK UP IN SCHOOL.”

While education and an aptitude for science seem to play a role with many of today’s top female distillers, one cannot discredit the value of being born into a family legacy of production.

The Italian Nonino family is known for its beautifully handcrafted grappa and its gifted and skilled distilling women. Three sisters, Elisabetta, Antonella, and Cristina, each take on master distillers’ roles as they carry on their grandmother’s legacy, Silvia Nonino. The elder Nonino’s path was born out of necessity, having lost her husband during the second world war. But her skill and palate helped her rise to the top and became the first female master distiller in Italy. Today, the three sisters are equally passionate and dedicated to the family business. They grew up watching their father distill, “surrounded by steam, it truly looked to us as if he was a magician or an alchemist,” and eagerly picked up the knowhow and traditions that went into making their family legacy of distilling. “Some things you cannot pick up in school.”

The Nonino Sisters

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The new ranks of female master distillers will tell you that being a female master distiller takes much of the same skill, palate, courage, and creativity of their male counterparts. Maybe a bit more, some may argue. While it may be true that scientifically women have better palates (that’s why there are so many female tasters in our industry), the proof is in the pot, and these women are pouring at the top of their game.

TASTE FOUR GENERATIONS OF TEQUILA MASTERY. A fourth-generation distiller and master sommelier, Graciela González carries on the family’s legacy of tequila craft, passion and perfection.

ELMAYOR.COM | @elmayortequila

PLEASE ENJOY RESPONSIBLY 2020 El Mayor® Tequila, 40% Alc./Vol.; (80 Proof), Imported from Mexico exclusively by Luxco®, St. Louis, MO.

SPECIAL SECTION

SPIRITED WOMEN

Building a Sweeter

Future

By Mary Kate Patterson

After 150 years as one of the leading rum producers globally, Rhum Barbancourt is starting a new chapter with Delphine Nathalie Gardère at the helm.

Born in Port au Prince, Delphine is the 5th generation in the Gardère family and only the second woman to run the company, the first being Nathalie Gardère, the wife of founder Dupré Barbancourt.

“I was born and raised in Haiti and did part of my studies in France and the UK,” says Delphine. “I see myself as a citizen of the world: Haiti will always be my home and final destination, whereas London and Paris will always be the cities of my heart, where I grew personally and professionally outside of the family environment.”

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Her years abroad were spent picking up an impressive resume in everything from time as a banking stock analyst to working as a brand manager for Hermes, Dior, and even niche brands such as Annick Goutal.

The experiences gave her a unique framework for her return to the family business. “There’s a lot of similarities between the fragrance and spirits industry: both are based on extraction of raw materials, distillation, and making alcohol. The hedonistic aspect of both industries has strong similarities.”

As the second female leader, her nominal connection to Nathalie Gardère, and as a mother to two girls, Delphine notes that empowering women feels essential.

ENJOY BARBANCOURT WITH A DOSE OF HAITIAN CULTURE “Being the first black independent nation in the world, with influences from the French and Spanish, we have an interesting culinary culture, creole is our language—a melting pot of different influences—and our art has been renowned for its complexity bringing together African, Indigenous, and European influences.

Delphine Nathalie Gardère “The first woman leader was actually the first Gardère to run the distillery, Nathalie Gardère, Dupré Barbancourt’s widow, and it’s been passed on to several Gardère generations ever since. She was a fierce leader, not only running the business, but she also got involved during revolutions, bringing munitions to the camps she was supporting.”

“I was raised in an environment where art, aesthetics, and culture were as equally important to understand as mathematics or literature.

I love the Saint Soleil school, one of the first paintings I ever owned was a Saint Soleil gifted to me by my parents for my 12th birthday. I also love Pasko; the artisans from La Grand Rue; the belated Préfète Dufaut and more.

“Haitian music is also quite diverse, and we have been strong supporters of the music industry from Boukman Eksperyans’ “Kem Pa Sote,” to Sweet Micky, JPerry, Michael Brun, and more recently Enposib. One of my favorite artists at the moment is Kanis.”

With her new leadership role, Delphine is increasing her already impressive efforts to improve life for women within both her company and her country. “The first thing that was done was to start employing more women in the firm,” she explains. “However, to break the glass ceiling, women need to mentor and support each other.

We have chosen some women with high potential within the organization and are financing them to further their studies, encouraging them to grow, and giving them an equal seat to men in the workplace. My chief financial officer is a woman; we have women working in quality control, with heavy machinery, and more.”

As for Barbancourt Rhum, because it is extracted from sugar cane, it is very ‘green,’ making Three Star and White Rhum more orientated towards cocktails. “It makes it interesting for mixologists,” according to Delphine. “The brand’s DNA is in aged rum, our Five Star and Estate Réserve are closer to a cognac or bas-Armagnac in terms of palette. Personally, a Pango Royal is always a hit, a bit of Pango Rhum in a Champagne glass topped with Prosecco or Champagne.”

As for what’s up next for the brand? “There are several projects that we are looking at—overproof rum, cask finishes, and more. So, I would say watch this space.”

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SPIRITED WOMEN

Julieann Fernandez Things

with Master Blender,

Bunnahabhain Distillery

By Isabella Cruz

JULIEANN FERNANDEZ, MASTER BLENDER FOR BUNNAHABHAIN DISTILLERY, HAS A LOT OF INSIGHT WHEN IT COMES TO SPIRITS. SHE BEGAN HER CAREER IN ORGANOLEPTIC ASSESSMENT, THEN LEARNED THE DISTILLATION PROCESS, MOVED TO A BLENDING ROLE, AND FINALLY TO MASTER BLENDER. HERE’S WHAT SHE DOES DAILY AND THE THINGS SHE HOPES TO ACCOMPLISH EVERY DAY.

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1. FERNANDEZ WORKS ON A WIDE RANGE OF SPIRITS. Working as the master blender for Bunnahabhain is fantastic. I get to work on everything from the new make spirit, right through to the mature product. What’s nice about Bunnahabhain is having such a range of spirits.

We’ve got unpeated, peated, and highly peated; it’s very varied. It’s a great brand to work with, we use a lot of different cask types and have so many expressions, so there’s always something going on.

“MY FIRST AIM AS MASTER BLENDER IS TO ENSURE THAT THE CORE PRODUCTS’ CHARACTER AND QUALITY REMAIN CONSISTENT FOR OUR CONSUMERS. AS LONG AS I CONTINUE TO GET THAT RIGHT, I’LL BE DELIGHTED.” 2. FERNANDEZ WELCOMES FEEDBACK. The most rewarding part of my career is achieving so much in what feels like a short time. I get to work with fantastic brands every day, so I feel fortunate. Listening to people’s feedback on new expressions is always very rewarding. I love hearing others’ tasting notes and enthusiasm for the brand.

3. HER JOB INVOLVES A LOT OF NOSING. Whether it’s new make spirit from the distillery, assessing limited editions to see how they’re maturing, or assessing core products before bottling, my day to day tends to involve a lot of nosing. Some days are more glamorous than others. I could be hosting masterclasses or doing online tastings, which is always great fun, or writing tasting notes, but other days I spend with my head in a spreadsheet managing the cask budgets and allocating stock for the next five years.

4. SHE’S GOT GOALS. My first aim as master blender is to ensure that the core products’ character and quality remain consistent for our consumers. As long as I continue to get that right, I’ll be delighted.

Secondly, to continue to produce a range of limited editions that are bold and expressive but still true to Bunnahabhain style and share these wonderful editions with our loyal fans and to anyone new who wants to get to know the brand.

5. FERNANDEZ WANTS BARTENDERS TO GET TO KNOW BUNNAHABHAIN. There’s no right or wrong way to drink Bunnahabhain. Bartenders can do something simple with it, like have it neat or with a block of ice. But if you want to mix it, make it into a cocktail, or a long drink, that’s fine too. Whisky, for me, is about enjoying a drink with friends, so people should be able to drink it however they like to.

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SPIRITED WOMEN

MEET

ANNAROSE KRONE GLOBAL WINNER LICOR 43 BARTENDERS AND BARISTAS CHALLENGE DEJA-BREW

INGREDIENTS

¾ oz. Licor 43 1 ½ oz. blended Scotch 1 oz. dark roast espresso (Groundwork Bitches Brew) 2 dashes chocolate bitters 3 raspberries (for garnish) On a mission to discover the best coffee cocktails, Licor 43, the world’s most popular Spanish liqueur, invited nine global finalists to compete virtually for cash prizes. Known for her signature Espresso Martinis, winner Annarose Krone from Los Angeles created her Deja-brew cocktail made with dark roast espresso, dark chocolate, chocolate bitters, raspberries, scotch, and Licor 43. Here’s what Anna had to say about her winning cocktail.

Tell us about the Licor 43 Challenge.

Licor 43 has always been a brand I followed because I love playing with liqueurs for sweetness and flavor, and it quickly became a staple for me. The competition itself was a barista and bartender challenge; while I’ve never been a barista, I have to admit I can whip out a mean Espresso Martini that will kick you into gear.

How do you inspire other women bartenders?

Honestly, we women want to exist and be recognized as bartenders. We don’t want people assuming less of our skills and knowledge because we are women,

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PREPARATION

Add ingredients to tin and dry shake to emulsify ingredients.

Add ice and shake long and hard. Double strain into a coupe glass, and garnish with some skewered raspberries. which often happens. But when you enter an industry dominated by men to succeed, I guess it can seem inspiring to others. We will persist because we have the energy and passion built inside us our whole lives when people said we can’t—me especially, as a bartender with a limb difference. I remember being nervous about separating egg whites and then gave it a crack and got it on my first try. Sometimes that’s all it takes—effort. No one taught me how to be a onehanded bartender, just like no one taught me how to be a woman in our industry. We create our own stories, and luckily, we have each other to hold up and grow together.

What would you stay to bartenders about overcoming obstacles?

Just keep trying! Sometimes the obstacle is just your mind playing tricks on you. Give it a try and if you don’t get it, ask for help. No one got to the top on their own. It takes community, time, effort, and passion. Be humble and share your knowledge because the more you share, the more impact on our growing community.

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SPIRITED WOMEN

Laura Baddish

Amy Lund

Liz Benyon

Virginia Cademartori

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WHEN IT COMES TO THE MODERN WORLD OF MARKETING AND ADVERTISING, INNOVATIVE AND CREATIVE WOMEN ARE LEADING THE FIELD. DEVELOPING EVERYTHING FROM A BRAND’S IMAGE TO HOW BARTENDERS SERVE IT, THEY PUSH THE ENVELOPE AND ARE EXCELLENT AT DISCOVERY. THESE WOMEN HELP SPIRITS BRANDS SOAR TO NEW HEIGHTS. LUCKILY, SOME OF THE TOP WOMEN IN ADVERTISING ARE PAYING IT FORWARD TO OTHER LADIES IN THEIR FIELD.

Walk Talk the

“I have built a successful trade marketing and communications business,” says Liz Benyon, owner of EGBenyon Marketing, LLC. “Public relations play a vital role in the world of beverage alcohol marketing. The trade is the gateway to consumers. For a consumer to purchase your brand, the trade must sell it.” For Liz, by providing supportive learning and instilling a sky-is-the-limit mentality in her daughters, she hopes to impact their lives. Her end goal for them is an equal opportunity, equal consideration, equal pay, equal respect, equal access, and an equal voice.

“What struck me about this industry was the incredible amount of pride each producer has for their products,” admits Laura Baddish, owner of the Baddish Group, NYC. “So many different brands, angles, and heritage.

I’ve been doing this for a long time, and learning about a brand, getting to know the team, and sharing stories with others never gets old.” For Laura belonging to many networking groups and the inclusion of the younger women she mentors is important for passing along empowerment. “My sisters and my nieces are my support team. My nieces are all young, smart women starting careers. Witnessing their excitement and enthusiasm is rewarding, especially since they’ve all been involved in my business in some way. I think empowerment means having a seat at the table, having your voice heard, and knowing you’ve earned respect from clients and peers.”

Amy Lund, Vice President of Marketing Communications and Creative for E & J Gallo Winery, shares these ideals. “We all benefit from peer mentorship. Gallo’s support group, Women of Wine and Spirits, meets

monthly to support each other, develop, and grow.

Empowerment comes from creating an environment where we can share our unique perspectives and be our authentic selves. It’s about collaboration and driving innovation, two key things that are critical to success. Our chief marketing officer, Stephanie Gallo, inspires me in both my personal and professional life.

She has a maxim, ‘feedback is a gift,’ and that’s been a guiding principle for me.

A relative newcomer to the field and collaborator with Platinum Media, a marketing and communications agency, Virginia Cademartori recently broadened her experiences to work in the beverage industry.

“Even though I am a novice, I can say that it has been fascinating,” says Virginia. “A brand wants its message shared the right way. Consumers choose a brand because they like the taste or the bottle, are interested in knowing more, its history, production process, and message. All information that I bring to the table.” In her experience, women from her past have been her greatest mentors. “Competition exists, of course, it is natural, and sometimes it is what gives us that last push we need to do better, but that doesn’t mean we have to step on other women.

We must celebrate our achievements and accept criticism because that, too, shapes us. We should never feel ashamed for failing, as hard as it may be.

My best work experiences came from working with other women. I have seen women, all across the world, inspire and support one another, and I think that by empowering others, we end up empowering ourselves, too.”

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SPIRITED WOMEN

IN CELEBRATION OF INNOVATION, STRENGTH, AND BEAUTY, VAN GOGH VODKA LAUNCHES ITS FIRST ANNUAL ARTIST LABEL BOTTLE DESIGN. Introduced on International Women’s Day, the #GoghGirl limited edition bottle label design was created in collaboration with artist Kate Worum, inspired by Van Gogh’s painting, Oleanders. It was “the color palette of this painting and the wild energy of the bouquet itself,” that spoke to Worum.

“The #GoghGirl limited edition bottle design celebrates female empowerment and creativity,” says Lena Braswell, Marketing Manager, Clear Spirits, 375 Park Avenue Spirits. “Van Gogh Vodka also partnered with charity ARTTABLE, a professional organization dedicated to advancing women’s leadership in the visual arts to donate $1 per bottle sold.”

As part of the ongoing initiative, The Cocktail Bandits, Johnny Caldwell and Taneka Reaves created the Rose Gold cocktail. “When I first met Johnny and Taneka in person, they were a burst of energy,” admits Braswell. “I was so happy to see them both excited about #GoghGirl and loved the passion and energy they both had behind the #GoghGirl Initiative.”

“We decided to partner with Van Gogh Vodka because we have a history of appreciation for the arts,” says Caldwell and Reaves. “The #GoghGirl campaign is all about empowering women and showcasing their art and their talents. We are proud to be a part of #GoghGirl!”

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Taneka Reaves and Johnny Caldwell

The #GoghGirl limited edition bottle design celebrates female empowerment and creativity.

— LENA BRASWELL, MARKETING MANAGER, CLEAR SPIRITS, 375 PARK AVENUE SPIRITS

THE ROSE GOLD

Created by The Cocktail Bandits INGREDIENTS

1 ¼ oz. Van Gogh Vodka 2 oz. rose flower tea 1 oz. honey syrup* ¼ oz. lemon juice PREPARATION

Add ingredients to mixing tin full of ice, shake. Strain mixture into chilled coupe glass. Garnish with lemon, rose flower. *Honey syrup: Mix one part water and one part honey, steep rose tea into water.

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ADVANCED MIXOLOGY

IN THE KNOW

WHERE’S THE NUTRITION LABEL? REQUIRED ON ALMOST EVERY packaged food except alcoholic beverages is nutritional content labeling. According to Bailey Pryor, founder and CEO of The Real McCoy Rum, which currently uses nutrition labels on its packaging, it’s just a matter of time before The Alcohol and Tobacco Tax and Trade Bureau (TTB) requires nutrition labeling on all food and beverages.

“This is a public health issue,” explains Pryor.

“Consumers should be provided with the same mandatory information on alcohol products that are required of the food industry. Why is it mandated that a bottle of water must disclose its ingredients and serving facts, but a bottle of spirits, wine, or beer is not?”

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For Pryor, labeling became important after a severe allergic reaction to an alcoholic beverage disrupted his breathing ability.

“People with diabetes, glutenrelated illnesses, sulfite allergies, and other medical issues, as well as vegans and vegetarians, are kept in the dark,” he says. “The Real McCoy is the first alcohol brand to finally obtain TTB approval for this information on a bottle label. We chose to follow the mandatory guidelines that the FDA uses for processed foods. We felt this was a good foundation to open the discussion on alcohol label disclosures.”

Pryor urges others in the industry to voluntarily do the same. “We should all consider the positive

implications of full disclosure to consumers and the respect and appreciation that this will generate.

Now we can use the precedent of The Real McCoy labels to help establish a form of disclosure that is uniform and meaningful.

“We should all consider the positive implications of full disclosure to consumers and the respect and appreciation that this will generate.”

The alternative is to wait for the government to tell us how to do it.

Either way, mandatory disclosure is coming. Let’s organize the least disruptive label form that will help millions of consumers.”

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

BUZZ-WORTHY

Good Old Fashioned Know How

By Michael Tulipan

Legendary Canadian whisky brand J.P. Wiser’s may be one of the oldest continuously operating Canadian distilleries, but it is also no stranger to innovation. With the beverage industry pivoting to ready-to-drink (RTD) cocktails, brands have been swiftly introducing bottled offerings. Inspired by America’s love of classic cocktails, J.P. Wiser's launches its first entry in this burgeoning category, a new bottled Old Fashioned.

Ready-to-drink cocktails like J.P. Wiser’s Old Fashioned make enjoying a perfectly made cocktail at home super easy. Just open the bottle, pour over ice, and add a garnish if you like.

“People love classic cocktails when they go visit their favorite bar or restaurant,” says Tommy Cavnor, marketing manager at 375 Park Avenue Spirits, of the launch. “But now we’re making it easier to enjoy from the comforts of their own home.”

The brand has a long history dating back to when John Philip Wiser moved to Canada from New York in 1857 to purchase his first distillery in Prescott, Ontario. J.P. Wiser’s grew to be the country’s third-largest distiller and was the first to coin the term “Canadian Whisky.” The whisky was also one of the first to be sold in glass bottles, as opposed to barrels, and was featured at the 1893 Chicago’s World Fair.

Though RTD has taken off this year due to stay at home orders and bar closures, Cavnor believes these cocktails are here to stay. “The category will no doubt continue to evolve as consumer needs change,” he says. “Whether it be flavor or health and wellness offerings—it’ll be exciting to see what lies ahead.”

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ADVANCED MIXOLOGY

THE BUZZ

Uptown LIVING IN AN

By Mathew Powers

Curious drinkers seeking to elevate their stay-at-home experience catapulted the RTD (Ready-to-Drink) category to record highs. Southern Champion’s Uptown Wine Cocktails made it onto Nielsen’s Top Ten list for premixed cocktail brands.

“Uptown Wine Cocktails are a vibrant and sophisticated blend of wine and natural ingredients crafted with real fruit juices and creams. They are packaged in premium, 1.5-liter frosted bottles at 13.9 ABV. Flavor offerings include Margarita, Strawberry Margarita, Mango Margarita, Chocolatini, Lemon Tea, and Ruby Red Grapefruit,” says Tia Wines, director of marketing for Southern Champion.

Uptown Wine Cocktails appeal to savvy 21st-century drinkers who demand both quality and innovation. “We make sure to

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WORLD

put in the research and craft great-tasting beverages that meet those demands,” explains Tia. The innovative ready-to-drink wine cocktails also benefit a culture that replaces meeting at a bar with virtual happy hours and socially distant outside gatherings. Uptown Wine Cocktails, Tia continues, “provide restaurants and bars with liquor licenses a viable means of expanding their menu.”

The increased use of e-commerce and relaxed liquor laws, such as allowing customers to-go cocktails with restaurant take-out, also play a part in the brand’s popularity. Whatever the future holds for drink fans, it seems RTDs like Uptown Wine Cocktails will play a significant role in shaping it.

Making the Ordinary Extraordinary

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BRAND SPOTLIGHT

Gracias a Dios

HANDMADE MEZCAL AND AGAVE-BASED GIN

By Michael Tulipan

How about Mexican gin made from agave? Gracias a Dios makes one with 32 botanicals, honoring Mexico’s 32 states. The gin undergoes three distillations, with the botanicals added in the second stage and the third distillation concentrating their aromas. Try it in a Negroni. You won’t be disappointed. The brand will also be importing a second agave gin called Oaxaca Recipe.

Respect for the environment is reflected in everything the company produces, from water conservation to solar energy to recycled materials. Approximately 60% of the water used for production is collected from rainwater, up to 180,000 liters per year.

The Espadín varietal produces three mezcals, including a reposado aged three months in The company treats its workers new American oak and Pechuga. with just as much respect as well, It is double distilled and drank on paying 25% more than the area’s special occasions or placed on the standard daily salary, along with Dia de los Muertos altar. Three wild insurance, and providing hot agave mezcals are also available— water and dorms for their workers.

Tobalá, Tepextate, and Cuishe. The Gracias a Dios indeed.

The brand has its roots in a brand will offer wild agaves Tobala speakeasy mezcal bar that Pablo Cultivado, Arroqueno, and mezcal Follow @graciasadiosmezcal and @graciasadiosagavegin López, Enrique Jiménez, and with mango and pineapple.

Xaime Niembro opened in the central Mexican city Querétaro. Oscar Hernandez, his mother Maria Santiago, and nephew Milo Jimenez Their search for the country’s finest mezcals brought them to Matalán, where they tasted Oscar’s and were blown away by the quality.

Gracias a Dios gives thanks for family and traditional Mexican values through its artisanal mezcal and gin handmade in Oaxaca. Oscar Hernandez crafted every offering, a 4th generation Maestro Mezcalero, with his nephew Milo Jimenez, representing the 5th generation.

Together, the group of four planted their first agave in 2011. Production started in 2013, and today Gracias a Dios produces a wide range of agave-based products, including special and limited editions.

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DRINK WELL

A Distinctive Expression of Ireland

By Michael Tulipan

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Equally important to the distillation method are the casks selected for aging. American bourbon casks impart notes of vanilla and caramel, and creaminess, while Oloroso casks offer dark notes, nuttiness, and fruit.

The line offers a full range of options for whiskey lovers. The flagship Triple Cask Triple Smooth is a blend of single grain, single malt, and single pot still whiskeys aged in a mix of bourbon, Marsala, and sherry casks. The Busker Single Grain is made from the highest quality spirit then matured in bourbon, and rare Marsala casks sourced from Disaranno’s Sicilian winery Cantine Lisa Ryan, Florio 1833 that add sweetness and Distillery Manager complex spices. The Busker Single Malt is triple distilled in copper pots then aged in bourbon and Oloroso sherry casks, gaining A passion for whiskey and innovation inspired the creation of The Busker, a new brand from Royal Oak notes of fruit, pine, and even chocolate on the way to a Distillery imported by Disaronno International, that sweet, creamy finish. Kane calls The Busker Single Pot aims to elevate the art of Irish whiskey. The Busker Still “a distinctive expression of Ireland” due to the use launches with four releases that highlight each of the of both malted and unmalted barley in the mashing three styles of whiskey-making: pot still, malt, and process. grain.

Ray Stoughton, executive vice president Disaronno Respect for tradition while using today’s tools lies International, says of the brand’s launch, “We have at the heart of the project. Woody Kane, brand been working on developing The Busker for the ambassador at Royal Oak, says, “The balance of United States market for quite some time. We feel tradition and innovation of modern techniques allows that American consumers are looking to trade up us to bring the best out of our process as we produce from North American whiskey.” For bartenders and the highest quality spirit ready to be matured in the consumers alike, that trade up is to a new line of highquality whiskeys at an attractive price point. The Busker finest selected casks.” is best enjoyed neat or on the rocks, but its versatility The world-class Royal Oak Distillery is proudly located and quality makes it also work well in cocktails. on an 18th-century estate in the Ancient East region of County Carlow. The distillery is a modern facility with three large copper stills and temperature controlled for ideal mashing and fermentation conditions. Yet, the building was designed to blend seamlessly into its verdant natural surroundings. The whiskey is produced from locally grown grains and pristine water from an aquifer 70 meters below ground.

Two types of distillation occur at Royal Oak. For its single grain spirit, continuous column distillation takes place, while the single malt and single pot still whiskeys are batch-processed in three copper pots.

“All along, there is time allowing for contact with the copper in the process, to purify the spirit as it travels,” explains Kane. “We then select the desired cut, choosing only the highest quality.”

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

An Infinite Supply of

RESILIENCE

By Joseph Luparello

B

uffalo Trace Distillery prosperously weathered each storm encountered throughout its 247year (and counting) journey in America.

The constant clash with adversity can be observed metaphorically as well as literally.

The bumps in the road came in the severely troublesome forms of Prohibition, The Great Depression, both World Wars, and even several physical floods. A seemingly infinite supply of resilience permits Buffalo Trace to maintain its title as the oldest continually operating distillery across the states. Now, staring into the eyes of the pandemic, the distillers of Frankfort, Kentucky, do not falter and have promptly sought out the best way to adapt and overcome.

With time, the demand for Buffalo Trace’s whiskey has only grown stronger. In the middle of a $1.2 billion infrastructure investment, this National Historic Landmark made lengthy strides in the past year.

Granted, it will take some time for the supply to balance the demand. But the brand has introduced four new cookers, four fermenters, a new high-speed bottling hall, and completed construction on three additional barrel warehouses. Each warehouse holds 58,800 barrels, costing about $7 million each to build and another $21 million each to fill with barrels.

The cookers span three floors in height and give Buffalo Trace 80,000 gallons of cooking capacity, which is more than two and a half times the cooker’s volume.

Each of the 93,000-gallon fermenters are slightly bigger than the twelve existing ones in use since 1933.

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A new cooling tower, which cools down cooked grains into mash, was also added.

This unconditional strive for new heights does not go unnoticed. Two whiskeys produced by the Sazerac Company, Stagg Jr. (128.4 proof) and Paul John Mithuna, have been named the second and third finest whiskeys in the world, respectively, by esteemed whisky reviewer Jim Murray in his Jim Murray’s Whiskey Bible 2021. In total, nine whiskeys from Sazerac received top honors in their category, including eight produced at its Buffalo Trace Distillery in Frankfort, Kentucky.

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SHAKING AND STIRRING

DRUMSHANBO IRISH WHISKEY As the first Irish whiskey to emerge from Connacht in the last 100 years, Drumshanbo’s Single Pot Still edition is already making waves. Distilled by hand and aged for five years in first use ex-Kentucky bourbon and exOloroso sherry casks, this 43% ABV is full bodied, creamy, spicy, and remarkably smooth.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Drumshanbo Irish Whiskey Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

LAUNCHES

EL MAYOR EXTRA AÑEJO RUM CASK FINISH TEQUILA Aging tequila is a delicate process, one that requires precision and the right choice of barrel. El Mayor’s newest extra añejo uses rum barrels to add layers of richness to an already complex spirit. Only the most mature agaves are used; in concert with the rum barrels, they provide a full-bodied tequila displaying characteristics of oak, caramel, and dark chocolate.

NEAT OR ON THE ROCKS INGREDIENTS

1 ½ oz. El Mayor Extra Añejo Rum Cask Finish Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

BARDSTOWN BOURBON The newest release in Bardstown’s collaborative series, this nine-year old Tennessee bourbon is finished for 18 months in Copper & Kings Destillaré Orange Curaçao barrels. The result is a baking spice, vanilla, and maplepowered bourbon complemented by the bright, citrus notes of the curaçao barrels. This makes the ninth collaboration with Copper & Kings, whose American brandy, muscat mistelle, oloroso sherry and apple brandy barrels have finished other Bardstown bottlings.

JUGGLING ORANGES INGREDIENTS

1 ½ oz. Bardstown Bourbon Co. Copper & Kings Destillare Orange Curacao ¼ oz. Amaro Nonino ¼ oz. Apertivo Cappelletti 1 dash Angostura bitters PREPARATION

Combine ingredients with ice. Stir until chilled. Strain into rocks glass.

Express a lemon peel over top.

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EQUIANO RUM As the first premium aged rum from Africa and the Caribbean, Equiano Rum is a true collaboration between two cultures and two distilleries, Gray’s in Mauritius and Foursquare in Barbados. The limited batch release uses no added sugar, flavors, or colorants. Aged in ex-Cognac and exBourbon casks, the rum is named after Oloudah Equiano, who was sold into slavery as a boy and overcame every obstacle to become a free man.

THE BURRELL DAIQUIRI Courtesy of Ian Burrell INGREDIENTS

2 oz. Equiano Rum 1 oz. fresh lime juice ½ oz. agave nectar 3 dashes orange bitters PREPARATION

Place all ingredients in a mixing tin filled with ice and shake until chilled.

Strain into a coupe. Add a twist of orange for garnish.

OLD FITZGERALD BOTTLED-INBOND KENTUCKY STRAIGHT BOURBON WHISKEY For the last six years, Old Fitzgerald has released an edition of the brand’s Bottled-in-Bond Kentucky Straight Bourbon Whiskey. This year’s bottling is comprised of barrels produced in the fall of 2005. Encased in an ornate decanter, the fall release displays the familiar black label and follows the rules of bottled-in-bond products: a product of a single distillery from a single distilling season, aged a minimum of four years, and bottled at 100 proof.

NEAT OR ON THE ROCKS

007 BLACKWELL FINE JAMAICAN RUM As a boy, Chris Blackwell, owner of the eponymous rum, used to lunch with Ian Flemming at the author’s GoldenEye estate, which Blackwell now owns. Later, he was a location scout on the first Bond movie Dr. No. Given the shared history, it seemed only natural for Blackwell to release a limited-edition rum bottling in partnership with the 007 film franchise in time for the release of No Time to Die. Blackwell Rum is made from a family recipe, producing a rich, fragrant gold rum that is ideal for sipping and for cocktails.

INGREDIENTS

GOLDENEYE COCKTAIL

1 oz. Old Fitzgerald Bottled-in-Bond Ice (optional)

INGREDIENTS

PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

Courtesy of Charles Joly 2 oz. Blackwell Rum 2 oz. pineapple juice PREPARATION

Shake together and strain into a chilled rocks glass. Garnish with lime or pineapple wedge.

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The Best Way to Enjoy Chocolate! mozart-spirits.com

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“Women belong in all places where decisions are being made. It shouldn’t be that women are the exception.” - Ruth Bader Ginsburg Women today have no interest in being singled out and celebrated for their gender. Sure, they’ve overcome obstacles, glass ceilings, chauvinism, misogyny, and the like, but women have worked through it and continue to climb to the top. Women want to be applauded on a job well done regardless of how well they do the job based on gender. Both women and men should be judged on merit alone.

That said, this issue of Chilled celebrates top-level master distillers, blenders, ambassadors, and more,

who just so happen to be females. We also look at distilleries that have pulled out all the stops to expand and grow despite the uncertainty of the times. We explore newly launched spirits, concepts, and ideas that are adaptive and prove that our industry will work through any problems. Like Robert Frost has suggested, “The best way out is always through.”

Our beautiful cover star is no stranger to making it through. With adversity behind her, her music inspires strength, courage, and tenacity. Mary J. Blige is someone we can all look up to, and her new wines remind us that the sun rises, through it all, and tomorrow is always another chance to start fresh.

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Blige

Mary J.

Captures the Spirit of the Sun

By Bryen Dunn | Photo Courtesy of Robert Ector

SINGER, SONGWRITER, AND ACTRESS MARY J. BLIGE IS WELL-KNOWN FOR BELTING OUT POWER ANTHEMS AND NOTABLE ACTING ROLES IN TELEVISION AND MOVIES. SHE CAN NOW ADD WINE ENTREPRENEURSHIP TO HER GROWING LIST OF ACCOLADES. Sun Goddess Wines is an exclusive collection of limited-edition wines produced in collaboration with Italy’s Fantinel Winery, which features a Pinot Grigio Ramato and a Sauvignon Blanc. The Sun Goddess name was born to capture the spirit inspired by Blige’s childhood memories with her mother and endless love for the sun’s warmth and energy, embodying passion and a deeper connection to nature.

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Blige Mary J.

The Pinot Grigio Ramato is intense and complex with a unique pinkish tinge, offering a full-bodied, crisp finish, with hints of peach, melon, and blackberry scents. Considered the original Pinot Grigio, Ramato is produced by macerating grape must with the skins, which creates its pinkish hue. This method is derived from an ancestral tradition that is very common in the Friuli Venezia Giulia region of Italy. What distinguishes Ramato from a general rosé is the skin contact that enriches the wine, which for the Ramato, is about six hours at low temperatures. This also adds unique flavors, aromas, structural complexity, and tannic mass.

The Sauvignon Blanc is comprised purely of handpicked Sauvignon Blanc grapes harvested from the foothills of the Dolomite mountains, providing an intensely aromatic and velvety smoothness.

Photo Courtesy of Fantinel Winery

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The winery began as a passion of Mario Fantinel, a well-known hotelier and restaurateur, and the tradition continues today under the direction of his grandsons Marco and Stefano. The winery has won numerous awards for its wines, including a recent Gold Medal for Sun Goddess Pinot Grigio Ramato, in The Global Rosé Masters 2020, presented by The Drinks Business.

“We are thrilled to partner with Mary on these exquisite wines,” says Marco. “She is an icon whose creativity, passion, and strength has driven her to unparalleled success in all her endeavors. From day one, it was clear that she shares our philosophy for producing wines of the highest quality, authentic expressions of our land, dedication, and craftsmanship. We could not think of a better partner and collaborator for these beautiful new wines.”

tuned in to Despite several struggles throughout her career, Mary J. Blige was persistent in pursuing her dreams. She has won numerous awards for both her music and her acting and has spearheaded several entrepreneurial projects. Her latest collaboration effort is Sun Goddess Wines, where she created the brand name and image and was instrumental in the production of the wines.

Chilled magazine had an opportunity to chat with her about her new wines and upcoming film projects.

“Pinot Grigio is undoubtedly my favorite varietal, and when Marco approached me with the idea to use the skin of the grapes to make it a pinkish hue, I thought that was so unique, and I was all-in.” she recollects.

“Sun Goddess immediately struck me as the perfect name as it connects my real life, conveys the connection between nature, and the personality of wines I enjoy the most, combined with my style and that of Fantinel.

The label on the bottle also reflects this spirit.”

Mary

me feel less alone. That was the start of it all for me and my fans. The documentary has given me the space to relive a lot of what has happened throughout my life.

It’s been a very cathartic experience so far, and I’m just so excited for my fans to see it. Stay tuned.”

Another more recent memorable experience she had was when she heard that her song, Work That, was playing in the background while Kamala Harris, the first black female Vice President nominee, walked onstage at the Democratic National Convention. She recalls the moment this happened. “I wasn’t aware that she chose my song until right after it played, and my phone blew up. It’s an extreme honor to be the smallest part of such a monumental moment in our country’s history. From all the songs she could have chosen, I was just surprised and overwhelmed by the fact that she used one of mine.”

Blige will have more than enough to celebrate with a glass of Sun Goddess over the coming months. She’ll appear as singer Dinah Washington in the upcoming Aretha Franklin biographical film, Respect. “Both Dinah and Aretha had an immense impact on the music industry and everyone that has come after them, including me. Both Dinah and Aretha had to be extremely strong to have any shot at success, and what they accomplished over their lifetimes will always amaze me. If anyone in the younger generations don’t know about their legacies, this is a great place for them to pay homage to some true powerhouses,” she recommends.

Another film that’s currently in development is centered around her own life story. “The success of My Life at that time (1994) felt so surreal.

I was going through so much in my personal life and for people to have been so receptive of that album made

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DISTILLERS PULL OUT ALL THE STOPS

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By Joseph Luparello Ironically but not irrationally, 2020 was predicted by experts to be a groundbreaking year for distillers.

The craft-spirits boom was embarking on its second decade of existence, and the number of distilleries had fiercely surpassed 2,000. Numbers were only going up, and the sky seemed to be the limit until the greatest antagonizing blow landed, the Covid-19 virus. As the disease sunk its teeth into society, priorities for spirits companies aggressively shifted from flourish-seeking to survival maintenance.

With the abolishment of face-to-face sales, normal bar experiences, and tasting rooms, the weight from a total loss of social contact was piled onto the burden at hand. Adding insult to injury, the market for spirits depends greatly on millennial consumers of large cities, who were less likely to spend their dime during unprecedented times. Negatives kept snowballing, and the ultimate test of resilience presented itself to all distilleries.

Not surprisingly, the teams that run successful spirit brands regrouped, refocused, and reevaluated.

Many pushed onward and upward with expansion plans, scheduled launches, and innovated shifts in sales and marketing despite the unpredictable and unstable times. The resilience exhibited is nothing short of inspiring, giving us all cause for hope.

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KEEPING A FOOT

ON THE GAS

SAGAMORE SPIRIT CONTINUES TO FOCUS ON GROWTH AND NEW PRODUCT LAUNCHES

By Michael Tulipan

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The story of 2020 will be written as one of enormous challenges and surprising opportunities for those companies agile enough to pivot. At the start of the year, brands like Sagamore Spirit looked forward to continued growth thanks to a robust economy and ever-growing craft cocktail scene. Then almost overnight, the country locked down, and brands that depended on strong onpremise sales found themselves staring at an existential crisis.

Sagamore Spirit may be a relatively new brand, but the team quickly reacted in ways that have led to continued growth and support for the bartending community. It helps immensely that the brand also has a compelling story to tell.

Sagamore Spirit EVP of brand marketing, Marcus Stephens says, “We have a crystal-clear vision: treat the world to an American whiskey that everyone can embrace and enjoy—for quality, approachability, dedication to celebrating and reclaiming Maryland’s rye-making heritage.”

Maryland was once the third-largest whiskey producing state in the country after Kentucky and Pennsylvania. Its ryes were reputed to have a slightly sweeter flavor profile than the spicier ones made further west, though each distiller approached their recipe differently. Today,

Sagamore Spirit is leading the revitalization of this American whiskey category. Its core range consists of the signature Sagamore Spirit Rye, Cask Strength, and Double Oak. Each is a blend of two different mash bills, one almost entirely rye grain and the other with 52 percent rye and higher percentages of corn and malted barley. Their limited time offers, known as the Sagamore Spirit Reserve Series, showcase the distilling team’s creativity, with ryes aged in ex-beer barrels and ones previously used for other spirits and wine.

Bartenders across the country have always been strong advocates for the brand, so the team wanted to create programs to support them as soon as beloved restaurants and bars started to close their doors. During the brand’s online “Startender” series, bartenders were challenged to create a rye-based cocktail using ingredients they had at home. Stephens explains, “We packaged up each video in a collection of social ads that ran on Instagram so whiskey fans could tune in, follow along and mix up their version at home.” The series was wildly popular and offered bartenders an immediate source of income in the early days of the pandemic. Thanks to this clever use of social media to drive awareness, the brand remained in the conversation for off-premise consumption.

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Sagamore Spirit also launched its first-ever “Cocktail Showdown” with five well-known names in the mixology world, each creating a cocktail recipe. They enlisted some of the industry’s best palates to judge and awarded the winner a $1,000 prize. “It was about teaming up, sticking together as an industry and getting back behind the bar in an engaging way,” Stephens says.

Focusing on the local bartenders who have supported Sagamore Spirit since the brand’s infancy was also a priority. A limited-edition expression, Sagamore Spirit Barrel Select Bartender’s Barrel, debuted in Maryland with 100% of the proceeds donated to the Baltimore Bartender’s Guild to help provide financial relief to local bartenders. The Guild was also invited to virtually sample and select the barrels that would become this limitededition whiskey. The 110-proof blend wound up two barrels of six-year-old straight rye whiskey married with a low-rye mash bill, resulting in whiskey with notes from each barrel: chocolate, hazelnut, cardamom, and ripe banana in one, and apple and cherry blossoms in the second.

‘‘

“We have a crystal-clear vision: treat the world to an American whiskey that everyone can embrace for all the right reasons—for its quality, its approachability, its originality and its dedication to celebrating and reclaiming Maryland’s rye-making heritage.”

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‘‘

— MARCUS STEPHENS SAGAMORE SPIRIT EVP OF BRAND MARKETING

Getting smaller brands in front of consumers can be challenging in regular times, but even more so when brand ambassadors cannot drop by bars for local activations. The uncertainty of when normal business returns or even what “normal” will look like adds to the challenge. Small brands build their businesses around a story, quality, and differentiation.

Many have been struggling with a lack of onpremise sales, but Sagamore Spirit has been moving full speed ahead on multiple fronts.

“We resolved early on in the crisis to keep our foot on the gas when it came to marketing,” affirms Stephens. “An already planned advertising campaign needed minor retooling for our new socially distanced reality, but otherwise still felt relevant to the team.”

Another innovative marketing program is Ryeday the 13th, which takes place whenever the 13th of the month lands on a Friday. This celebratory day allows the brand to get broad visibility and stay top of mind with consumers.

“These are always exciting days,” Stephens says. “This time around, we made it about the chance to win a barrel of our whiskey—well, in a manner of speaking!” That’s right—fans will have the chance to win a barrel’s worth of whiskey. Given everything that has happened so far in 2020, Ryeday November 13th will be the perfect opportunity to relax and sip on some Sagamore Spirit Rye. On the production side, Sagamore Spirit converted to making much-needed hand sanitizer like many distilleries. The team consulted with pharmacists and healthcare professionals to create pharmaceutical grade sanitizer in accordance with the World Health Organization. They started production on an initial run of 54,000 liters, eventually producing well over 100,000 liters for hospital networks and civic services across the state.

Through all the uncertainty, Sagamore Spirit will continue to focus on growth and new product launches into 2021. Bartenders can look forward to more limited-time offerings similar to the Rye Ale Finish, part of the Brewer’s Select collection of whiskies finished secondarily in beer barrels, and the Manhattan Finish, a Distiller’s Select offering finished in barrels that have already matured other spirits.

Brands that survive the pandemic will be stronger for it. Sagamore Spirit has remained nimble and responsive to bartenders’ needs; while building consumer awareness and giving back to the community. When we can all go back to bars, whenever that is, their rye will be waiting.

Sales teammates needed to shift their roles as well. Before the pandemic, the brand geared 60% of its salesforce towards on-premise.

With people hunkered down at home ordering alcohol online and through delivery apps, the percentage quickly flipped to be 60% off-premise.

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KEEP ON ROLLING DANCING GOAT DISTILLERY INCREASES IN SIZE AND PRODUCTION

By Joseph Luparello Instead of submitting to the pandemic’s obstacles, distillers over at Dancing Goat Distillery chose to retain focus boldly. Explaining his vision and justifying his approach, chairman of Dancing Goat Tom Maas says, “The reason for the expansion isn’t because of the pause button, it’s really about what we feel is going to happen in craft spirits, and particularly the whiskey markets. We need to expand to produce.

Therefore, we decided to make the investment and increase the size of our distilling plant. We will be able to deliver over ten times the whiskey that we could from our current still capacity.” Years of prior experience working for heavy-hitter brands like Jack Daniels and Jim Beam grants Tom Maas the right to

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have faith in growing his brand exponentially, even in the foggiest of times.

Capacity is great, but the backbone of Dancing Goat’s confidence is in its product. Thanks to the successful two-year push to gain Wisconsin’s approval, they will build the first-ever non-temperature-controlled rickhouse built in the state. In Wisconsin, Dancing Goat’s location, the weather naturally goes from -10º in the winter to 90º in the summer. This natural 100º temperature swing is what makes whiskey age ideally when it goes in and out of the wood in the barrel. The new rickhouse will store a whopping 7800 barrels of patiently, perfectly aged whiskey.

Patience is key at Dancing Goat because with it comes the most important trait, quality.

Going forward, its Limousin Rye will take on a whole new level of character thanks to the six years it spent aging. It does not stop there either; surplus barrels have been set aside and will continue aging for as long as eight years. The potential is infinite.

Highlighting his most preferred product, vice president of distilling and innovation, Nick Maas asserted, “The 95 rye is my favorite.

There is a lot of tradition in distilling, and one of them is that 5% malt addition, but there is no need for that anymore. So that 5% we can take a walk with, you can use white corn, red corn, or Indian corn. You can do oats, you can do specialty malts, malted rye, and that’s where we see a lot of fun.”

The current premiumization of the cocktail experience at home persuaded Tom and Nick to piece together a special holiday gift pack. Spilling the details on what’s in the works, director of marketing, Beau Bunce elaborates, “One of the most popular cocktails we were serving at our tasting room when it was open last year was called the Maple Smash. It’s made with Limousin Rye, lemon juice, and maple syrup sourced from Wisconsin that Nick aged in whiskey barrels.

Because it is so popular, we decided to put together a special Limousin Rye holiday gift pack this year that includes a 12-ounce bottle of Dancing Goat barrel aged maple syrup.”

It’s easy to see that obstacles nowhere near derail the Wisconsin distillers. They strive.

In fact, this year Dancing Goat Distillery acquired the Death’s Door Gin brand and is producing and bottling the award-winning gin at the distillery. Also, as the world struggled through Covid-19, they did not turn a blind eye. They donated hundreds of 5-gallon buckets of sanitizer to areas in need.

The boldness, pride, and innovation within Dancing Goat Distillery are inspiring.

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A spirited step up

By Joseph Luparello

OLE SMOKY DEVELOPS PRODUCTS AND PROGRAMS WITH THE ENTIRE COMMUNITY IN MIND

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As an unpredictable situation dealt its damage to alcohol brands across the United States, the moonshine masters at Ole Smoky down in Tennessee wasted no time dwelling on the circumstances. Instead, they hastily looked to develop innovative products and programs to facilitate life not only for themselves, but for the people of the spirits community.

Arguably one of the most hindered aspects of life due to the virus was people’s ability to experience fun. Remarkably, this obstructed enjoyment had little effect on the continued and even heightened success of Ole Smoky products. That is because the brand itself is built off of sheer fun. Those who yearned for an escape and to enjoy themselves could find fulfillment through an array of easily mixable and delightful flavor options. There’s no need to be an expert to whip up quality drinks. Ole Smoky works by itself or accompanied by juice or soda.

In addition to its significant wholesale growth, the brand has also maintained a solid presence in bars and restaurants with “To-Go” options and patiofriendly, frozen cocktails. As a vehicle to sell sealed pre-made drinks, it utilized plastic Mason jars. On top of that, they partnered with other accounts using 50ml mini Mason jars and sold them with a mixer, allowing consumers to add moonshine to their drinks.

Ole Smoky remains dedicated to on-premise and is continually looking for ways to support and partner with bartenders. By establishing programs to emphasize how simple it is to put Ole Smoky products to good use, the “Bartender Takeover Series” is a direct example. The online series collaborated with exceptional bartenders from all over the United

States and allowed them to showcase their favorite Ole Smoky cocktails with instructional clips on how to make them featured on social media.

Another innovation that backs Ole Smoky’s devotion to the on-premise community is the development of its 1-liter moonshine bottle design. The consensus was the original Mason jar package was too difficult for bartenders to pour accurately and quickly. In response, the brand swiftly launched a redesigned bottle for on-premise use with a traditional pour spout, to reduce spillage and pour easily.

The bartender response exceeded expectations—with the speed of service notably improved, there’s been a substantial rise in usage at existing accounts.

The brand continues to keep a major focus on experimenting with new ideas. For instance, the community-driven, “take your hard seltzer to the next level,” which adds a splash of Ole Smoky to popular hard seltzers to “amp up” the drink—like adding Blackberry Moonshine to a hard lime seltzer, or combining Mango Habanero Whiskey with a hard mango seltzer. These have a superior taste, are easy to enjoy. There’s also the Ole Smoky brunch program designed to bring signature cocktails, shots, and concepts to hot brunch spots. Specialty Cereal Shots, Ole Smoky Flights, and a la carte Moonshine fruits and veggies are leveling up the patio brunch nationwide.

With open eyes, ears, and adaptability Ole Smoky has made journeying through these trying times more feasible using a knowledgeable and conscientious approach.

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GREAT MINDS

THINK ALIKE INTREPID SPIRITS JOINS FORCES FOR CONTINUED GROWTH

By Joseph Luparello Since its founding in 2013, worldwide beverage company Intrepid Spirits kept focusing on developing and enhancing its premium brand portfolio. The brand’s dedication to authenticity and heritage made way for traditional methods rooted in local culture.

While the pandemic made a valiant effort to disrupt the seven-year steady flow, Intrepid chose to take a step back, recollect ideas, and zero in on what is most important for the future of the brand. Intrepid handled each market with a fresh approach, and

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new opportunities for like-minded industry entrepreneurs came into play. Two new founders were introduced over the last six months courtesy of investments into Regal Rogue Vermouth and Fubá Cachaca.

Regal Rogue is a line of vermouths comprised of organic Australian wine and some of the oldest indigenous botanicals and herbs, all sourced from Australia. Regal Rogue’s founder Mark Ward put together an exceptional brand over time, and the acquisition by Intrepid will undoubtedly enable it to blossom even further.

Rafael Agapito and his brother manifested handcrafted Fubá Cachaca, which became popular in Ireland. Now partnered with Intrepid, the overseas success is projected to transition to the United States by early next year.

CEO of Intrepid Spirits, John Ralph, laid out his brand’s marketing directive, development, and brand strategies to pivot the virus’s effects. “We’re prioritizing innovation and growth right now, and part of that approach is seeking out like-minded brand owners who share in our company values,” he says. “We’ve developed a collaborative acquisition strategy wherein we bring new brands into the company, provide them with access to our resources, and keep the brand founders very much involved in the brand’s development.”

It is worth noting that self-success was not the only thing on the global beverage company’s agenda. When the pandemic first began, they immediately looked for ways to directly support bartender friends, who were hit hardest by the quarantine. Chilled and Intrepid joined hands to create the “Send Our Spirits Soaring” campaign, calling on bartenders to share recipes they made at home with the botanical spirit Cocalero Clásico.

Everyone who partook in the campaign received a cash grant for financial relief.

‘‘

We’re prioritizing innovation and growth right now, and part of that approach is seeking out like-minded brand owners who share in our company values. We’ve developed a collaborative acquisition strategy wherein we bring new brands into the company, provide them with access to our resources, and keep the brand founders very much involved in the brand’s development.

‘‘

— JOHN RALPH CEO, INTREPID SPIRITS

Intrepid Spirits also provided an interactive and exciting experience to its consumer community. They hosted a party on the longest day offered by the 365-day calendar. Twenty-four global bartenders were recruited, and for 24 hours, each was invited to mix a drink live on Instagram. “As the Sun Goes Down” had an abundance of success and is in talks of becoming an annual event to bring together the worldwide bar community in a collaborative way.

Peering into his vision for 2021, CEO Ralph explains, “We have great plans to support the trade as we get back to business. We will be introducing the organic range of Regal Rogue and Fubá in Q1, and we’re excited to share both brands with our onpremise partners first.”

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THE FUTURE IS BRIGHT DEMAND FOR CONVENIENTLY CRAFTED COCKTAILS DRIVES CAFE AGAVE'S ON- AND OFF-PREMISE EXPANSION. 116

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By Joseph Luparello

Cafe Agave’s answer to the pandemic was already in play as co-founders Mark Scialdone and Ami-Lynn Bakshi were in the process of expanding distribution of their ready-to-drink canned coffee cocktail nationally.

Cafe Agave Spiked Cold Brew Coffee had created a new category of beverages by combining two of the world’s most social drinks, coffee and alcohol. Made with super-premium ingredients, their canned coffee cocktail offered the perfect solution for consumers looking for bar-like cocktails at home. Answering this demand, the brand will hit the shelves of more than 1,500 Walmart locations nationwide despite the pandemic.

The secret to its success? Scialdone spent countless hours researching and observing trends in the alcoholic and non-alcoholic beverage spaces. He knew that a widespread affinity for ready-to-drink beverages was on the way and he decided to keep things simple, focusing on high quality ingredients, ensuring that his products delivered above and beyond in both taste and convenience.

The java and alcohol combo is no stranger to the Cafe Agave team. Scialdone and his family have maintained their standing at the pinnacle of the roasting game for nearly three decades, garnering several awards along the way. The combination of the two American staples was an obvious opportunity to bring something special to the table.

Scialdone’s business partner and co-founder Bakshi rationalized Cafe Agave’s decision to pursue the idea by simply acknowledging some tell-tale statistics.

She recalls, “We were so energized by the thought of crossing over into the coffee space, it just made sense to us. Cold Brew was on fire and no longer niche. Over half of American adults claimed to drink at least a cup of coffee each day, with 50% of that taking place in the afternoon or evening. Non-alcoholic coffee ready-todrink sales alone were over $3.1 billion. As a beverage category, coffee is second only to water, and no one was doing anything interesting in the category. It was only a matter of time before coffee RTDs made their

‘‘

debut in the alcohol space.” With people always busy, a little convenient pick-me-up had the potential to work wonders.

With super-premium ingredients at the core of the proposition Cafe Agave Spiked Cold Brew gives consumers the absolute freedom to enjoy a barlike cocktail at home, and when on-premise does fully reopen for business, it’s a great choice for bars and restaurants as well. “A cocktail is a balance of sweetness, acidity, flavor, and alcohol all playing an equal part,” explains Bakshi. “It’s no different for Cafe Agave Spiked Cold Brew. We wanted to deliver the perfect coffee cocktail for at home or on-premise. As consumers, many of us are perplexed about how to make a great cocktail. Plus, many bars don’t have the means or time to make Espresso Martinis or coffee cocktails, but Cafe Agave fills this gap with a delicious, pre-made, cocktail-strength, cold brew Martini.”

The gluten-free spiked coffee cocktail is comprised of 100% Arabica, Colombian cold-brewed coffee, real dairy cream, and agave nectar-infused wine. Its 12.5% ABV makes it equivalent to a full glass of wine and a half-cup of coffee. Cafe Agave also offers a range of coffee house flavors to replicate what people are ordering already: Espresso Shot, Caffe Mocha, Salted Caramel, and Vanilla Cinnamon.

Moves like these do not go unnoticed, even by colossal corporations. Cafe Agave is now available in more than 40 states across the United States and is carried by major chain retailers in both the convenience and grocery channels. In more recent news, Cafe Agave has partnered with Walmart and will be available in its stores this fall/winter, proving that innovation onand off-premise is alive and well even in the most challenging times.

‘‘

Due to bar closures, spirits businesses across the United States were forced to refocus ideas, shift strategies, and do everything possible to either sink or swim. While the virus demolished most bar experiences, people’s desire to indulge in top-tier alcoholic beverages never faltered.

We were so energized by the thought of crossing over into the coffee space, it just made sense to us. Cold Brew was on fire and no longer niche.64% of American adults claimed to drink at least a cup of coffee each day, with 50% of that taking place in the afternoon or evening.

— AMI-LYNN BAKSHI CAFE AGAVE CO-FOUNDER

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The Seven Deadly LeSins LeSin Vodka Pairs with Seven Las Vegas Bartenders to Create Seven Dangerously Delicious New Drinks.

What happens when you mix a premium vodka brand and seven talented bartenders? Something beautiful, wicked, and delicious! The team at LeSin Vodka offered a scintillating challenge to seven Chilled 100 bartenders based in Las Vegas—create unique drinks based on the seven deadly sins..

“The inspiration to debut the Seven Deadly LeSins came to us when brainstorming how to do more than just make cocktails,” explains Charles Vaughn, founder of LeSin Vodka. “Afterall, when you go out for cocktails, the mood and vibe are major contributors to the quality of the evening. So, we decided to infuse as much energy into our cocktails to match the particular Deadly LeSin. “ A challenge was born! The LeSin team assigned each bartender one theme: Seduction, Indulgence, Luxury, Demure, Passion, Desire, and Vanity as well as a color, modernizing the seven original sins and bringing them into the 21st-century.

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“The program turned out very differently than we imagined. Why shouldn’t it? It’s 2020, and it’s the year of getting everything you never expected,” jokes Vaughn. “We were floored by the creativity of everyone who worked on the program.”

Each mixologist developed two cocktails—one for professional bartenders and another for the consumers at home. The team at LeSin wanted to not only drum up hype for when bars re-open but also to give home bartenders a way to get creative while they wait.

“For me, the Forbidden Nectar and Heat of Passion cocktails within the Passion Deadly LeSin are simply some of the sexiest cocktails we’ve had in the family.

They are all amazing, but Apple of Desire, Femme Fatale (Vanity), The Dark Side (Seduction), The Devil Wears Nada (Indulgence), such a clever name, The Rose Petal (Luxury), and Mont Blanc (Demure) will all be signature servings at any gathering at my home!”

LESIN ROSE ROYAL Created by Crystal Edwards INGREDIENTS

PREPARATION

1 oz. LeSin Vodka ½ oz. vanilla rose syrup* ½ oz. fresh lemon juice Champagne (to top)

Combine LeSin Vodka, vanilla rose syrup and fresh lemon in a cocktail shaker. Shake with ice. Strain into a coupe or flute. Top with champagne.

Garnish with a dried rosebud and a sprig of thyme. *Vanilla rose syrup: 2 cups sugar, 1 ½ cups rose water, 2 tsp. vanilla bean paste.

THE DEVIL WEARS NADA Created by Joel Cockerill INGREDIENTS

PREPARATION

1 ¼ oz. LeSin Vodka 1 oz. homemade toasted hazelnut liqueur ¾ oz. Foro Amaro 1 ½ oz. heavy cream 1 ½ tbsp. Chocolate Malt Powder 2 dashes of Scrappy’s Chocolate Bitters

Add the first 6 ingredients and blend with ice. Pour into a rimmed goblet.

Top with tonka bean cream, chocolate, salt, hazelnut and tonka bean. Garnish with hazelnut butter toffee rim, dark chocolate shavings, kosher salt, shaved hazelnut, and shaved tonka bean.

FORBIDDEN NECTAR Created by Nadine Medina INGREDIENTS

PREPARATION

2 oz. LeSin Vodka ¾ oz. smoked honey syrup 2 oz. tart pie cherries (juiced)

Add all ingredients in shaking tin with ice, shake until very cold, pour through strainer into coupe glass.

Garnish with honeycomb piece floating, Thai basil flowers and carnation with mini clothespin to the side of the glass. Put in smoke box for 20 seconds, remove, then garnish with fresh grated nutmeg on top.

THE GARDEN OF HESPERIDES Created by Wendy Hodges INGREDIENTS

PREPARATION

2 oz. Le Sin Vodka “Steeped” With Matcha Peppermint Tea ¼ oz. Yellow Chartreuse 1 oz. fresh-pressed green apple juice ½ oz fresh lemon juice ½ oz Cardamom Matcha Syrup* 2 dashes Barkeep Baked Apple Bitters 1 egg white

Reverse dry shake all ingredients and double strain into chilled coupe glass.

Dust in lines with matcha powder and ground cardamom. Dust in lines with matcha powder and ground cardamom. *Cardamom Matcha syrup: 2:1 simple syrup boiled with 1 tsp matcha powder and 1 tbsp cardamom seeds. Apple slices: mandolin slice green apple and dip slices in cardamom/matcha syrup; sprinkle with powdered cardamom.

Dehydrate in food dehydrator.

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FATAL ATTRACTION Created by Keith Bracewell INGREDIENTS

PREPARATION

1 ½ oz. LeSin Vodka ½ oz. Giffard Fruit de la Passion ½ oz. La Quintinye Vermouth Royal Extra Dry ¾ oz. fresh lemon juice ½ oz. simple syrup 1 Egg white 3 droppers Butterfly Pea Flower Extract Gold flake Gold dust Edible white flower/rose petal

Rim a Collins glass with the gold leaf and brush the gold dust lightly over the desired edible flower. Mix the LeSin vodka, Passion Fruit Liqueur, vermouth, lemon and simple syrup in a shaker tin. Add an egg white; discard the yolk. Add ice to the shaker tin and the Collins glass and reverse dry shake the ingredients. Fine strain half of the cocktail into the Collins glass. Remove the ice from the shaker tin, add the butterfly pea flower extract and dry shake the ingredients.

Fine strain the rest of the purple foam over the cocktail. Garnish with the gold embellished edible flower.

THE DARK SIDE Created by Emilio Tiburcio INGREDIENTS

PREPARATION

1 ½ oz. Le Sin Vodka ½ oz. Fruit Lab Jasmine Organic Liqueur 2 oz. Coconut Banana Foster Fresh Brew Tea ¼ oz. lemon juice 1 oz. homemade honey rose activated charcoal mix* Coconut basil sake foam** Caramelized spice fig bitters (to top) Rose petal (for garnish)

Shake first five ingredients with ice and stain into chilled coupe glass. Top with coconut basil sake foam. Caramelize fig bitters over foam and garnish with a rose petal. *Honey rose activated charcoal mix: use 1:1 ratio of honey and rose water and add a pinch of activated charcoal. **Coconut basil sake: Infuse coconut sake with basil leaves for 24 hours and add 1/2 oz. egg whites, mix well and charge in a whipper.

THE MONT BLANC Created by Bruno Diaz

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INGREDIENTS

PREPARATION

2 oz. Le Sin Vodka ½ oz. Luxardo Liqueur ½ oz. lemon juice ½ oz. Pinot Grigio basil syrup* 3 dashes Rhubarb Bitters 1 egg white 2-3 basil leave

Put all ingredients in a mixing glass with the egg white last. Dry shake for at least 15 seconds, then add ice and shake again for another 15 seconds. Pour in a chilled coupe glass. Smack 2-3 basil leaves and use as garnish. *Pinot Grigio basil syrup: Use equal parts pinot grigio and sugar, 8-12 fresh basil leaves. Boil pinot grigio and sugar until sugar dissolves and let it cool off, add basil leaves after cooling, process for 12-24 hours.

JOEL COCKERILL

Joel is currently the lead bartender at Onyx Bar at Red Rock, in Las Vegas.

His experience is driven by his youth growing up in Canada, working in both back and front of house while earning his degree, and traveling and bartending in Hawaii, Australia, New Zealand, as well as Vegas, which has been his home for the last three years.

NADINE MEDINA

Nadine has been behind the bar for 13 years. Taking classes for the Union pour card, getting her Wine Certification, and eventually getting her Professional Bartenders Certificate from Southern Glazer's Wine and Spirits. Through bartending, Nadine was able to attend learning events, compete in cocktail competitions, brand tastings, trips, and acquiring great people in her life. She’s still on to pursue more.

CRYSTAL EDWARDS

Crystal, a New Jersey native, made her way to Vegas 12 years ago. Her love for bourbon inspired her role as bartender. She can currently be found at a conglomerate of bars called The Cocktail Collective. She completed the Academy of Spirits and Fine Service at Southern Glazer’s Wine & Spirits and the CRT program through the Tequila Regulatory Council. She is continually seeking ways to further her spirits education and knowledge.

MEET YOUR MIXOLOGISTS

BRUNO DIAZ

Bruno, a California native, has been a bartender for the past twenty years.

While bartending at the Venetian Resort and casino, he became owner of sports bar and restaurant called Wing Nutz. He completed the Academy of Spirits and Fine Service at Southern Glazer’s Wine and Spirits and El Consejo Regulador Del Tequila A.C. “Award T” programs.

WENDY HODGES

Wendy has been behind the stick for 28 years. Her focus has been on handcrafted cocktails and refers to herself as a “throwback” bartender.

Like back in the day, she uses all fresh ingredients in her cocktails.

She specializes in creating cocktails specifically for her guests’ tastes and staying true to classic cocktails and the art behind them. Guests who come to her bar will get unique cocktails and learn a thing or two about what they are drinking.

EMILIO TIBURCIO

Born and raised in Brazil, Emilio’s discovery of mixology was a happy accident. At 22 years old, as a licensed pilot, he moved to LA to improve his English and train to become a commercial pilot. He then moved to Vegas to work with the Civil Air Patrol.

He took on a second job as a bar back at the Red Rock Casino. Eventually, he was promoted to bartender. In 2020, Emilio accepted an invitation to work close to Master Chef Diego Silva, creator of EatPita.

KEITH BRACEWELL

During Keith’s career he became the first general manager for The Dirt Bar in Texas, opened and ran the bar program for the Rock and Brews in Redondo Beach (owned by Jean Simmons and Paul Stanley). When he moved to San Francisco, he was assistant general manager for Rx Amaro Bar on Geary and Leavenworth, and bartender at historic House of Shields and ran The Douglas Room. Keith moved to Vegas to open Esther’s kitchen as a bar lead, where he was quickly promoted to bar manager and is now the assistant general manager.

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RECIPES NUTTY, SMOKY, SPICY—THESE ARE THE ELEMENTS THAT MAKE A GREAT AUTUMNAL COCKTAIL. CHECK OUT THESE COCKTAIL RECIPES FROM TOP TIER BARTENDERS FROM NEW ORLEANS TO NASHVILLE.

BARBALOMA Created by Bryson Downham at Toups’ Meatery Photo by Denny Culbert

INGREDIENTS 2 oz. tequila 1 oz. barbacoa spiced grapefruit syrup* 3 ⁄4 oz. lime juice 2 dashes saline PREPARATION Add all ingredients to mixer and shake.

Strain into a tall Collins glass with ice and top with a press of soda. *Barbacoa Spiced Grapefruit Syrup: Peel five large grapefruits, getting minimal pith. Cut into wedges, around one inch thick.

Cut pith off. Place peels and wheels in medium pot with one whole bottle of Goya Mojo Criollo marinade. Bring to a boil, then lower heat and simmer for 1520 minutes. Add one quart of sugar and bring to a boil, then lower to simmer for 15 minutes. Strain syrup from solids, save candied grapefruit peels.

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DUCK FAT SAZERAC

Created by Yon Davis at Bayou Bar Photo by Randy Schmidt INGREDIENTS 2 oz. duck fat infused rye* 1 bar spoon of (2:1) Demerara 5 dashes Peychaud's bitters Herbsaint rinse PREPARATION Stir and strain duck fat-infused Sazerac Rye Whiskey, Demerara, and Peychaud’s bitters into a chilled rocks glass that has been rinsed with herbsaint. Garnish with a lemon twist. *Duck fat infused rye: Smoke duck fat over hickory for four hours at 100 degrees F. Chill to room temp. Vacuum seal duck fat with rye whiskey at 99%. Strain through cheesecloth. Refrigerate and allow to sit for four hours. Strain through cheesecloth again.

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LEATHER BOUND BOOKS

Created by Sally Gatza at L.A. Jackson Photo by Mayter Scott INGREDIENTS 1 1⁄2 oz. Makers Mark 1 ⁄2 oz. Giffard’s pineapple 1 ⁄2 oz. Lillet Rouge 1 ⁄4 oz. Campari 1 ⁄4 oz. cinnamon PREPARATION Combine all ingredients in a cocktail shaker and shake. Pour over large cube of ice.

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LADY WOMP Created by Adrienne Miller and executive chef Rita Bernhardt at Satterfield’s, Birmingham INGREDIENTS 1 1⁄2 oz. cranberry gin* 3 ⁄4 oz. rosemary syrup 1 ⁄2 oz. lime juice PREPARATION Shake and strain into champagne flute.

Top with bubbles. *Cranberry Gin: Crush one pound of fresh cranberries in food processor. Mix cranberries into 750 ml bottle gin. Let stand at room temperature for four hours. Refrigerate overnight. Fine mesh strain into containers. Keep refrigerated.

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SPOTLIGHT

HOTSPOT

Splendid Night Under theStars

By Joseph Luparello

A

GORDON RAMSAY STEAK

ATLANTIC CITY, NEW JERSEY

GORDON RAMSAY STEAK, LOCATED IN HARRAH’S RESORT ATLANTIC CITY, STANDS TALL AMONG THE TITANS OF QUALITY EATS STATIONED IN ATLANTIC CITY, NEW JERSEY. BEFORE THE PANDEMIC OFFSET THE FLOW OF THE DINING INDUSTRY, THE TOPTIER STEAKHOUSE WAS FOUND ON THE SECOND FLOOR OF HARRAH’S RESORT ATLANTIC CITY.

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T

he original setting portrays a dominantly classic, yet modern design that manifests an ambiance fine-tuned to the likes of the celebrity Chef himself. British-inspired art and décor excellently complement the plush carpeting and mixed leather furniture. Union Jacks along the columns and portraits of Ramsay just about everywhere you look, encapsulates what you are in for while eating here; a piece of the master chef’s heritage combined with the entirety of his precise craft.

cleanliness and taking in the full process of how the mouthwatering creations came to be.

Today’s circumstances caused the restaurant to move locations to preserve the health and safety of customers. So, following local and state directives set by N.J. Governor’s office, the venue created an outdoor dining experience. Losing homefield advantage seemed to be an insignificant influence on the overall quality of the experience. That is because versatility and grit were the main ingredients poured into developing the new Covid-era twist on the establishment. It now goes by the name Gordon Ramsay Steak Under The Stars.

Other notable mentions include the Triple Seared Japanese A5, American Wagyu (beef marbling score of nine or higher), Smoked Wagyu Beef Tartare, and for seafood lovers, the Dutch Harbor Alaskan King Crab.

The name speaks for itself; Harrah’s Resort Atlantic City outdoor pool deck was a prime candidate to become the new host of the outdoor fine-dining experience. Some may be convinced the move was for the better, especially if they fancy a cool breeze and unique rooftop view of the rainbow lights reflecting off the hotel. Seating was well-spaced and split between three locations, a cabana area, a complete bar, and multiple tables surrounding the pleasant pool. In guests’ plain sight, steaks were cooked on barbecues, assuring them of

Granted, due to uncontrollable factors, some menu options were cut. But the heavy-hitting signature dishes compensated so well it seemed nothing had gone missing in the first place. Ramsay’s Beef Wellington was one of the outstanding dishes; the renowned chef’s discipline and assertiveness were clear and instilled in every bite.

On the sipping side of things, all the top-notch concoctions were on deck to complement the rooftop/poolside vibe. Out of all five “Perfect Ten” cocktails they offer, the Supersonic G&T executed its purpose most accurately, composed of Hendrick’s Gin, yuzu, grapefruit syrup, and juice, and Fever-Tree Mediterranean Tonic.

Tequila enthusiasts can also strike gold with the Ramsay New Fashioned, made with Patron Select Barrel Tequila, Demerara syrup, and lavender bitters.

While all the contents of the new version of Gordon Ramsay Steak exceeded expectations, the service was on an unparalleled level. The waitress, her assistant, the chef, and the manager, all worked in perfect unison to ensure that anyone, even if it were Mr. Ramsay himself, would be 110% satisfied, comfortable, and safe.

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LAST CALL

CHILLIN’ WITH

Alise Willis STARRING IN SEASON TWO OF RUTHLESS ON BET AND THE HIGHLY ANTICIPATED FILM, COMING 2 AMERICA WITH EDDIE MURPHY AND ARSENIO HALL. OTHER CREDITS INCLUDE 68 WHISKEY AND MIXED-ISH. Photo by Dean Foreman Makeup by Motoko Honjo Clayton Hair by Robert Steinken

BARTENDING PAST.

I’ve never been a bartender, but I could make pretty much any cocktail just from many years of waiting tables.

HOME BAR.

My home bar is pretty stocked because I love to entertain my friends. I have vodka, a few varieties of tequila, whiskey, and red wine. I also keep my fridge stocked with beer and wine.

DRINK.

My go-to drink is whiskey. I’ll have either an Old Fashioned with extra black cherries or a Highball.

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GET A SIP OF THE RYE The American Whiskey story started with Rye. Distillers were some of America’s original entrepreneurs who distilled this great spirit in urban centers across the mid-Atlantic. At Sagamore Spirit, we honor this history by picking up the torch.

It’s time to inspire a new passion for the future of American Whiskey.

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SAGAMORESPIRIT.COM | @SAGAMORESPIRIT | SAVOUR OUR SPIRIT RESPONSIBLY | © SAGAMORE WHISKEY, LLC, BALTIMORE, MD. | SAGAMORE SPIRIT® STRAIGHT RYE WHISKEY. 41.5% ABV (83 PROOF).