Chilled Magazine - Volume 14 Issue 1

CHILLED RAISE YOUR SPIRITS

★★★★

RYAN PINK SHOTS AND SLAPSHOTS

WHITNEY ★★★★

THE WORLD OF

BEAUTIFUL ★★★★ BARTENDERS SHARE PERFECT MIXING COMBOS

THE FLAVORS

ISSUE

PACKAGING ★★★★

IRISH A DROP OF THE PURE

WHISKEY

You r a dv e n t u r e b e gi n s h e r e .

Every sip of Broken Shed Vodka begins deep within the wilds of New Zealand. And no matter how far it travels, the taste is never far from where it was born. Confident. Clean. Crisp. Compelling.

(Much like the people who drink it, really.)

ADDITIVE FREE | SUGAR FREE | GMO FREE | GLUTEN FREE

FOR RECIPES VISIT BROKENSHED.COM

POINT YOUR CAMERA HERE TO UNLOCK A JOURNEY OF NEW ZEALAND

CONTENTS

VOLUME 14 - ISSUE 1

features

88

92

102

Pink Whitney Vodka Ryan Whitney Partners with New Amsterdam Vodka

Neft Vodka

Highclere Castle Gin

Pink Shots and Slapshots

A Simple Adjustment to Nature

90

94

104

Cocktail’s Chameleon

Bartender Tips for Creating Gin Cocktails

Brockmans Gin

Vodka

A Flavor Formula

106

Death’s Door Gin Flavorful Combinations

Tommy’s Tavern + Tap New York and New Jersey

Recipes

98

110

Stray Dog Gin

Pangea Alchemy Lab Sarasota, Florida

A Walk on the Wild Side

100

Backyard Botanicals

Waterloo Gin’s Botanicals Beyond Local

CHILLED MAGAZINE

Complex Cocktails Made Easy

96

A Flavor Affinity

4

A Legacy of Elegance

Hotspot

BALANCE IS EVERYTHING CINZANO SOURCES WHOLE BOTANICALS TO ACHIEVE THE PERFECT BALANCE OF FLAVORS THAT ENHANCE ANY CLASSIC COCKTAIL.

OFFER YOUR CUSTOMERS A RANGE OF AWARD-WINNING VERMOUTHS, CRAFTED WITH 260 YEARS OF EXPERTISE. AVAILABLE IN ROSSO (SWEET), EXTRA DRY, AND BIANCO. Contact your Campari America Sales Representative today.

©2021 Campari America, New York, NY. Please enjoy responsibly.

CONTENTS

VOLUME 14 - ISSUE 1

departments Editor’s Note

10 A Message from Wendy Hodges

Bottoms Up!

18

12 Cool Bottles - Worth a Shot 14 Wine Labels - Vintner’s Journey from Grape to Glass 16 How to Mix with Immune Boosters

The Locals

20 Bartender Submission - Grace Weise, Buya Ramen 22 Bartender Submission - Jonathan Kahn, Time Out 24 Brand Ambassador Profile - Kotryna Gesait, Starward 26 Company Profile - Marussia Beverages Group, USA 28 CEO Profile - Varun Jain, Smoke Lab 30 Distillery Profile - Rebecca Creek Distillery 32 Company Profile - Heavenly Spirits 34 Beverage Innovation Manager - Anne Fontana, Monin 36 Ask a Bartender - DIY Syrups with Christa Havican

20

Advanced Mixology

42 Drink In History - The Gin & Tonic 44 Food Know How - Elderberry Syrup 46 Wine Know How - Get to Know Armagnac 50 Theater of Wine - Luna Nuda 52 Wine Pairing - How to Pair Italian Wine and Food 54 Spirited Packaging - Ready-to-Drink Packaging 56 Spirited Packaging - Canteen Vodka Soda 58 Spirited Packaging - Uptown Cocktails 60 Spirited Packaging - Evan Williams 1783 62 Trending Now - The Tasting Palate 66 Buzzworthy - Kinky Flavors 68 Brand Spotlight - J.F. Haden’s Mango Liqueur 70 Drink Well - Zing Zang Mixes 72 That’s the Spirit - Irish Whiskey 76 That’s the Spirit - The Busker Irish Whiskey 78 That’s the Spirit - Drumshanbo Irish Whiskey 80 Tricks of the Trade - St. Patrick’s Day 82 Spotlight Launch - Dewar’s Portuguese Smooth

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Mix It Up

18 Behind the Bar - Flavored Vodka 40 Celebrity Sips - Dead to Me 84 Shaking & Stirring - Launches 112 Last Call - Chillin’ with Nicky Whelan

36 82

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

CHILLED VOLUME 14 ISSUE 1 FEB/MAR 2021 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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CHILLED MAGAZINE

VOLUME 14 - ISSUE 1 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 Wendy Hodges, Calvin Young, Richard Fri ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo courtesy of New Amsterdam Vodka 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 14 - Issue 1 ©2021 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.

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

For more information, visit printreleaf.com.

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CHILLED MAGAZINE

BOMBAY & TONIC PERFECT BALANCE

BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY! ©2021. 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.

EDITOR’S LETTER

VOLUME 14 - ISSUE 1

Photo by Te Ann Lakeotes

GUEST EDITOR WENDY HODGES

Dictionary.com defines “flavor” as “the distinctive taste of something as it is experienced in the mouth.”

When I think of flavor, it is not only the incredible food and drink I’ve tasted all over the world, but also the people behind them. There’s flavor in a freshly picked fruit, but that same piece of fruit in the hands of a passionate chef or barman can magically become a flavor experience. A chef expresses a zeal for food on the plate presented.

Conversely, the spirit a bartender chooses at his bar when creating a one-of-a-kind cocktail provides a unique experience and transports the guest to another place.

With the “new normal” keeping us from exploring our world and the fantastic flavors it holds, we look to the media and its experts to teach us to create at home. While some cities are open for business, many people still do not have the opportunity to relax at a bar and imbibe. Last year stripped us of traveling to exotic places and savoring their distinctive piquancy at our fingertips. That said, we can still try to have those amazing adventures right at home.

Please enjoy our annual flavors issue of Chilled and try something new to elevate your do-it-yourself flavor experience!

Wendy Hodges

Wendy Hodges has been in the Food and Beverage Industry since college, working her way up from hostess through all FOH positions. She has been behind the stick for over 20 years (in nightclubs, dive bars, cocktail lounges and pool bars … you name it!). She recently stepped into the role of National Director of The Chilled 100 with the goal of widening the group in both size and influence. While her love of mixing will never die, she has now chosen to focus on consulting and mentoring up-andcoming spirits enthusiasts. Favorite sips: Pisco and Aperol.

Expertise: bringing people together!

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CHILLED MAGAZINE

BOTTOMS UP!

COOL BOTTLES

WORTH A SHOT

THE DEAD RABBIT IRISH WHISKEY

In the mid-1800s, street gangs ran much of New York. One of the most notorious gangs was The Dead Rabbits, a group of Irish immigrants led by John Morrissey. The brand pulls from these immigrant rabble-rousers’ story and spirit, and throws in a measure of attitude to create a whiskey that looks (and tastes) like no other. The label features font and graphics drawn from historic signage with a classic color palette of black, white, and gold. One of the most catching features is the use of faux-wax seal along the neck of the bottle that features the signature rabbit in gold.

BLACKPITTS WHISKEY BY TEELING

This new launch is inspired by the neighborhood the Teeling Whiskey distillery calls home, and is triple distilled and then matured in a combination of ex-Bourbon and ex-Sauternes French wine casks. When designing the bottle, the brand had two goals—reflect the bold and unconventional taste of the bottling and ensure that the new look still held true to the rest of the Teeling range’s values and aesthetics. The traditional Teeling phoenix is still highlighted, but this time as a screenprinted label for a modern effect. The brand utilized a unique typeface and a metal label to create an industrial mood.

WEST CORK SINGLE MALT IRISH WHISKEY The distillers at West Cork blend classic Irish Whiskey styling with modern sensibilities for the stunning bottle on its Single Malt Irish Whiskey aged for eight years. The bottle features the standard color palette—green and white—but with notes of gold. Departing from traditional style, the bottom half of the label depicts a map with creative use of negative space. The whiskey itself is non-chill filtered and finished in first fill, flame charred bourbon barrels, leaving the whiskey with floral aromas, hints of green apple, and rich notes of malt, cracked nuts, and mild spice.

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TEXAS VODKA.

ENJOY IN ITS NATURAL STATE.

T E X A S V O D K A . C O M

GLUTEN FREE • ZERO CARBS • NON-GMO • 10 TIMES DISTILLED M U S T B E 2 1 + T O P U R C H A S E · P L E A S E D R I N K R E S P O N S I B LY

#FOLLOWYOURSPIRIT

@ENCHANTEDROCKVODKA

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

BIG MAX RED BLEND 2017

The bold and stunning label on this juicy red blend from Maxville Winery helps showcase the dynamic wine within. The collaged silhouette of a bear on the prowl is a perfect accompaniment to the notes of wild herbs, ripe berries, and hints of toasted oak and vanilla.

Gold lettering in a dramatic serif font finishes out the bottle's details, setting the use of negative space to create a sophisticated finish.

CHAKRAS MALBEC

This Argentinian Malbec brings bright energy with its redviolet color, aromas of red fruits, vanilla, and delicate hints of oak. The name and label are drawn from the energetic nature of the wine. Chakras are said to be “force centers” of energy and are considered the focal points for receiving and transmitting energy. Meanwhile, traditional vineyards in the Andes are called “chacra,” allowing for a fun play on words.

WAIRAU RIVER PINOT NOIR

Located on the Wairau River’s silty, pebbly banks, the Rose Family Estate uses its 500 acres to grow predominantly Sauvignon Blanc and Pinot Noir grapes. The label of this Pinot Noir mirrors the natural landscape, with its pebble covered banks.

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CHILLED MAGAZINE

NEW ANGOSTURA COCOA BITTERS

®

HOW A COCKTAIL STRIKES IT RICH.

Just a dash of new ANGOSTURA® cocoa bitters adds notes of rich, bitter cocoa and aromatic botanicals to transform any cocktail, like the classic Espresso Martini.

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

BOTTOMS UP!

HOW TO

HOW TO MIX WITH IMMUNE BOOSTERS

Your immune system may not be your first thought when mixing up a cocktail. But, with more health risks and increased stress levels, why not add a boost to your next shaker? There are numerous ingredients with immune-boosting properties you’re likely already using in cocktails and a few more that are worth trying.

Chilled 100 member and California native, Calvin Young, is very familiar with building an immune-boosting drink. Using components that boost vitamin power, lower blood sugar, or have anti-inflammatory properties, Calvin’s immunity-boosting cocktails won’t make you immune to the common cold or flu, but can improve your body’s recovery time and decrease your risk of getting sick in the first place. Check out Calvin’s top tips on mixing with immune-boosting ingredients.

STEP 1

STEP 2

STEP 3

CHOOSE WITH INTENTION “My go-to ingredients are echinacea: effective at increasing T-cell activity, strengthening the body’s first line of defense against colds, flu, and other illnesses; elderberry: antiviral effect against the flu—effective during the early stages of getting sick; turmeric (curcumin): for increasing blood circulation and a potent, natural, antibiotic; ginseng: known to build up your immune system, regulate blood sugar, increase brain function, and citrus fruit: a great source of vitamin C.”

CHOOSE YOUR SPIRIT “Just as it is important that you choose your ingredients based on specific health benefits, it is best to work from a medicinal baseline. It’s no secret that over the years, many spirits and cocktails were created with the intent of being consumed for your health or as medicine. I find that using these types of drinks as a base or guideline helps to ensure I end up with a delicious libation. For example, if you like whiskey, you can use a Hot Toddy as a baseline recipe.”

CHOOSE YOUR GARNISH “A garnish is an important element, often reflective of an ingredient or theme of the cocktail. For your cocktail, this is an opportunity to add another immune-boosting ingredient.

A couple of immune-boosting garnishes are fresh ginger, an anti-inflammatory and high in antioxidants, and cayenne pepper, high in beta carotene.

Your body will convert this into vitamin A, which is not only great for your skin and eyesight but your immune system as well.”

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CALVIN YOUNG, RESTAURANT AND BAR CONSULTANT A Northern California native, Calvin has always been fascinated by the benefits of herbal and natural medicines.

With over ten years of experience behind the bar, he had ample time to find ways to incorporate different types of medicinal herbs and plants into his creations. Although he is based in San Francisco, his career and passion for cocktail creation have taken him all around the world.

GINSENG TODDY INGREDIENTS

2 oz. Jameson Irish Whiskey 3/4 oz. fresh lemon 1 oz. ginseng-honey syrup* 2 slices fresh ginger 4-5 cloves 1 stick Saigon cinnamon 1 star anise PREPARATION

Warm your glass with hot water and then empty. Combine ginger and lemon juice and muddle. Add whiskey and ginseng-honey syrup.

Toss in star anise and cinnamon.

Add 1 cup (8 oz.) of hot water and stir. Garnish with lemon wheel and cloves. *Ginseng honey syrup: combine 1/2 cup honey with 1/2 cup water over medium-high heat.

Stir until honey has completely dissolved. Add 3 grams ground (dried) ginseng and stir. Bring to a boil and lower heat to medium-low.

Remove from heat and cool at room temperature. Store in a jar.

TIP When making a syrup (simple or other), you generally want a 1:1 ratio of sweetener to water by weight.

After bringing your mixture to a boil, set the heat to medium-low and reduce the volume by 20% (about 5-7 minutes).

PRO TIP If you’re running short on time, use a whipped cream dispenser and an ISI charger to quickly infuse your herbs into your base spirit.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Flavored Vodka BAR

PRAIRIE APPLE PEAR & GINGER FLAVORED VODKA

The subtle spice of ginger brings out the best of the crisp apple and juicy pear notes in this balanced vodka. Made from all-natural USDA organic ingredients and flavors, the line is free from chemicals, pesticides, and gluten, low in calories and 60 proof.

SMOKE VODKA

Made from basmati rice and water from the Himalayas, Smoke Lab’s Aniseed Vodka is a playful and unique new launch for the category. This refreshing 37.5% ABV expression has notes of fennel and licorice that perfectly pair with the creamy, sweet, and lightly nutty notes of basmati rice.

VAN GOGH DOUBLE ESPRESSO

The original double espresso vodka, Van Gogh Double Espresso, is as rich and bold as your favorite cup of espresso. On the rocks or mixed up in a Van Gogh masterpiece, this premium vodka is the perfect blank canvas for any coffee-inspired creation.

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CHILLED MAGAZINE

Hello, Gorgeous

monin.com Interested in a free sample? Email support@monin.com and reference this Chilled ad.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Grace Weise

Buya Ramen St. Petersburg, Florida Photos by Angelina Bruno @angelinabrunophotography For Chilled 100-member, Grace Weise, creating cocktails based on different personalities and lifestyles brings her happiness. She has spent over a decade behind the bar, learning the craft and developing relationships with the locals. Weise has traveled the world to learn how bars and bartenders tell a story of culture through their cocktails with hopes of creating a worldly atmosphere wherever she tends.

Bartending at Buya Ramen in St. Petersburg, Florida, Weise uses unique flavors to create her drinks. “I think about a flavor that I haven’t been exposed to in a while, or sometimes ever before.

After that, I research around to find complementary flavors and an execution that would best bring them out.” Her copy of The Flavor Bible by Karen Page and Andrew Dornenburg comes out when approaching cocktail making for inspiration.

Traveling around the world has created a passion for teaching. “I love explaining and teaching the complex world of cocktails in layman’s terms to beginners or customers who aren’t familiar with all the crazy ingredients,” she says, “especially with so many interested at-home bartenders sprouting up after quarantine.”

From rosemary sprigs to mini clothespins, garnishes have become one of Weise’s favorite cocktail trends. “There are so many different ways to incorporate more senses than just taste, and a lot of it is through the garnishes now by extracting a scent and visual from them.”

Her love for the craft shines through when she’s behind the bar. “At the end of the day, make something you’re interested in and that you’d be curious to order yourself, or else you’ll never have the same enthusiasm making it a thousand times for other people.”

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FISTS OF FURY INGREDIENTS

1 ¾ oz. Fistful of Bourbon ¼ oz. Akvavit ¾ oz. smoked peach puree ½ oz. Dirty Cherry Grenadine ½ oz. fresh lemon juice PREPARATION

Shake all ingredients and pour into a rocks glass, garnish with a cinnamon stick. Smoke the cocktail either with a smoking gun or a topper.

THATCHERSORGANIC.COM

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jonathan Kahn

Beverage Director Time Out Market Chicago Photos courtesy of Time Out Market “The spotlight, the fast-paced energy, and the ability to create memorable experiences for unexpecting guests,” are what lured Jonathan Kahn to the bar business. He got his start in college as a bar back at the Union Bar in Iowa City. Those early experiences solidified his later career choice. “I had never thought I’d fall in love with something that provided so much physical pain and exhaustion,” he says. “From hauling kegs up back stairwells to carrying up bus tubs full of liquor bottles during (sometimes) 18-hour shifts, the reward of purpose and being a part of a family/fraternity environment outweighed everything. Before I even knew how to make a real cocktail, I knew that this was the career I wanted to have. Twelve years later, I think my 19-year-old self is fairly impressed to see where I’ve gone.”

College-age Jonathan would admire his grown-up self. Kahn is now beverage director for Time Out Market Chicago. Despite being an atypical gig for a bartender, the job offers enormous challenges.

Being in charge of overseeing this arena has given Kahn the chance to work with luminaries like Paul McGee and Shelby Allison of Lost Lake. “Secret Sound,” their Tiki pop-up window, is one of six bars at Time Out Market. Other Chicago mixologists, including those from Best Intentions, Punch House, Billy Sunday, Arbella, and Flora Fauna, have created special cocktails for the venue.

If Kahn could give his younger self or any aspiring bartender advice, it would be to take a wine and spirits educational class. He has taken courses from the Wine & Education Trust, which he says are suitable for both professionals and novices alike. “Understanding how to taste anything from wine and spirits to botanicals and spices,” explains Kahn, “will help anyone who is trying to show off their cocktail development game, whether at home or behind the bar.”

Kahn feels particularly strongly about spirits being the center of drinks. “I’m pushing for cocktails to remain sophisticated but become simpler: Less is More,” he says. “There is an abundance of unique and excellent distillates from around the world at a great value in price. Those spirits deserve to be the star and not just be a part of the cocktail equation.”

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“BLUE LINE” NEGRONI INGREDIENTS

1 ¼ oz. Detroit City Distillery Blue Line Gin ¾ oz. Campari ¾ oz. Balsam Rose Vermouth ¼ oz. Lapsang Souchong Tea Barspoon Chinotto syrup PREPARATION

Add all ingredients to a mixing glass and stir.

Pour into a rocks glass with cubed ice. Garnish with an orange swath.

100 PROOF. 100% DONE RIGHT. gold medal 2019 INTERNATIONAL WINE AND SPIRITS COMPETITION

gold medal consumers’ choice 2019 SIP AWARDS

Evan Williams® Kentucky Straight Bourbon Whiskey. Bardstown, KY 50% Alc./Vol. © 2021

THE LOCALS

BRAND AMBASSADOR PROFILE

Kotryna Gesait

FINDING WHAT SHE LOVES, AND OFFERING IT TO OTHERS

By Joseph Luparello

Kotryna Gesait, brand ambassador for Australia’s Starward Whisky, is living proof that aspirations are rarely a linear journey. Her initial career path focused strictly on the performing arts, which landed her a spot at a Shakespearean-based theatre conservatory program. After graduating with a BFA, her grand plan of being the next prodigy on NYC’s most prominent stages seemed more than obtainable.

During the push for her dream job, Kotryna needed a source of income. With not much thought to it, she decided a bartending gig would do the trick.

Little did she know that this minor move would manipulate the future of her career. Kotryna was taken by surprise by the similar nature of tending bar and the performing arts.

“I secretly always liked working behind a bar,” admits Kotryna. “It didn’t feel too far off from working on stage. There is a performative quality to bartending and a deeply human one. You need to have a lot of empathy to be a good bartender.

Bartending is also immensely creative in how you interact with patrons, and the craft it takes to build good cocktails.”

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After a move to Melbourne in 2016, Kotryna began working part-time at the Starward distillery. Originally, she worked strictly behind the bar. As her experience built up, she took on new roles such as guiding distillery tours and leading the masterclasses.

She specifically accredits the massive amount of knowledge she acquired to the Starward brand.

“You learn fast in good company,” she says.

The award-winning whisky is approachable and complex with three distinct expressions matured in red wine barrels and made locally.

And just like that, the end game of becoming a famous actress was intercepted by an immense love for whisky. “Once I started seeing and learning about how whisky was made, I started to love it. I’m a big wine drinker, so the red wine barrel matured flavors in Starward hit all the right spots for me. You develop a different kind of appreciation for something when you understand the work and precision and sheer passion it takes to make it.” Now, Kotryna’s newfound goal is for Starward Whisky to become the default ingredient for every Manhattan cocktail.

THE FLAGSHIP CORDIAL BRAND MARIE BRIZARD OFFERS A WIDE RANGE OF BOLD, AROMATICALLY RICH AND COMPLEX LIQUEURS

TRY A MARIE ZEST 1oz Marie Brizard® Anisette Liqueur 1oz Fresh Lime Juice 3oz of Tonic Water Garnish 1 cucumber stick 1 crack of Black Pepper

©2021 Imported by 375 Park Avenue Spirits, Louisville, Kentucky. Please enjoy our brands responsibly.

THE LOCALS

COMPANY PROFILE

A GLOBAL STATE OF MIND Marussia Beverages Group USA

By Joseph Luparello

ESTABLISHED IN 2004 AND STATIONED IN THE NETHERLANDS, MARUSSIA BEVERAGES GROUP CONSISTS OF NEARLY 1,000 EMPLOYEES THROUGHOUT TEN CORE MARKETS SUPPLYING IMPORTERS IN 40 COUNTRIES. FOUNDED BY DR. FREDERIK PAULSEN, MARUSSIA GROUP IS A WORLDWIDE PRODUCER AND DISTRIBUTOR OF HIGHLY REVERED WINES, SAKE, AND SPIRITS.

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“It has long been our mission to build and develop distribution channels in the highly lucrative United States market that can pave the way for high-quality imported brands.”

Throughout his travels and expeditions, Dr. Paulsen’s life journey offered many discoveries, memories, and impressions that fueled the fire for the sustainability and excellence seen behind his work today. His values and philosophy are the backbone of the colossal independent group.

Supplementing her father’s legacy while making her mark, Eda Paulsen leads Marussia Beverages initiatives and represents the family trust for the future. With her, Marussia Beverages will continue its explorations into new countries, Eda Paulsen markets, channels, and ecofriendly practices.

From the company’s barmen, sommeliers, and sake brewers to its merchants and retailers, each role in the process serves as a critical piece to ensure the expected result: superiority.

Since 1992, the group’s American branch (formerly known as Niche Import Co.) has worked to manifest sturdy sales and marketing programs by developing brands in the U.S. market through collaboration with spirit partners. Its portfolio Etienne de Salins includes but is not limited to the following brands: Hatozaki Japanese Whisky, Mozart Chocolate Liqueur, Bärenjäger Honey Liqueur, Mamont Vodka, Torabhaig Scotch Whisky, Akashi Tai Sake, STROH Rum, Schladerer Fruit Brandy, Koskenkorva Vodka, and Lenz Moser Wine.

This year, the New Jersey-based Niche Import Co. changed its title to Marussia Beverages USA. While a simple name change may not indicate the most staggering evolution on the surface, an international statement is what lies underneath.

“It has long been our mission to build and develop distribution channels in the highly lucrative United States market that can pave the way for high-quality imported brands,” says Etienne de Salins, CEO Marussia Beverages Group. “Our new name not only reflects the strength, business acumen, and passion for our industry that is indicative of the Marussia Beverages Group but is also a signal to the market that we are an important part of a global network of specialty spirit, wine, and sake brands.”

He also added, “We are confident that our United States team will continue to shape Marussia Beverages USA into a national player. It is fueled by an exceptional sales and marketing team with extensive experience in the spirits industry. Their proven track record of launching and building brands has built deep relationships with our customers, an important factor in growing our portfolio.”

The recent past shows no indication of Marussia Beverages slowing down in its worldwide expansion. In April of last year, they acquired a controlling stake in Siberia’s most ancient operating distillery, Itkulsky.

The deal is projected to help double Mamont Vodka’s share in the Russian market by mid-2021.

In October 2020, they launched two new Japanese spirits in the USA, Hatozaki Japanese Whisky and 135°EAST Gin. The future is clear. The hundreds of members that make up the Marussia Beverages team are committed to maintaining a global approach while translating an essence of excellence.

CHILLEDMAGAZINE.COM

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THE LOCALS

CEO PROFILE

Where there's Smoke Varun Jain’s Red Hot Global Plan for his Family-Owned Business

SMOKE LAB FOUNDER AND CEO Varun Jain’s family has been involved in the distilled spirits industry for over 40 years. His father started with a retail shop that served as the NV Group’s foundation, becoming one of India’s largest distilled spirits companies. “While our focus has always been on quality, I saw an opportunity to explore new ideas that would take our company to greater heights, to evolve with the changing marketplace, and to introduce our products beyond India to the world,” shares Jain.

“That is why I joined the company and how the concept of Smoke Lab was born.”

After growing up in the industry, Jain knew he wanted to build off the family history and create brands that would be successful on a global scale. “I love creating brands that are responsible while supporting the local community,” says Jain. “Smoke Lab sources all ingredients from within India and supports the local villages. Our mission is to amplify the Smoke Lab story of quality, mastery, responsibility, and compassion from India to the world.”

Smoke Lab is an experimental lifestyle brand platform that builds off of NV Group's success and aims to evolve with the changing marketplace. Smoke Lab Vodka is just one aspect of the platform

Jain has created. After launching the vodka line, he created Smoke Wear, Smoke Lab Water, and Smoke Lab Sanitizer. “The outlook for Smoke Lab is global, and our target is everyone,” explains Jain.

“It’s not about focusing our efforts toward a specific demographic but rather about offering products that tap into the values, aspirations, and confidence of our audience.”

The vodka, available in two variants—Classic and Aniseed flavor, is as unique as Jain.

Made from basmati rice, it has a distinctive flavor with floral aromas and a crisp finish. Jain’s team has been working with mixologists to develop cocktails. One of their favorites is Camac St.

CAMAC ST

Created by Yangdup Lama, this refreshingly sweet and sour style cocktail is a must-have for the scorching Indian summer. Try using different mango varieties for more nuanced flavors. Lama was recently featured in the esteemed global list of The Industry’s Most Influential Figures.

INGREDIENTS

2 parts Smoke Lab Vodka Classic 1 part mango puree ½ part fresh lime juice 1/3 part palm sugar syrup 3 kaffir lime leaves

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PREPARATION

In a shaker filled with ice, add ingredients and shake well. Strain into an Old Fashioned glass filled with ice. Garnish with dried kaffir lime leaves and mango candy.

Stray

from the ordinary

and see where life takes you.

Discover Stray Dog Wild Gin! Born in the untamed mountains of Greece, using hand-picked wild herbs, Mastiha - the mysterious spice from the island of Chios - and citrus.

The true flavors of Greece in a glass.

Find us @StrayDogGin www.StrayDogGin.com

For samples and inquiries contact us at Hello@StrayDogGin.com Stray Dog Wild Gin is a passionate supporter of animal welfare.

A portion of our sales is donated to organizations and shelters that provide food, veterinary care and homes for stray animals.

PLEASE ENJOY RESPONSIBLY / © 2021 STRAY DOG SPIRITS LLC, NEW YORK, NY / DISTILLED AND BOTTLED IN GREECE / STRAY DOG WILD GIN® 43.5% alc/vol (87 proof) ALL RIGHTS RESERVED

THE LOCALS

DISTILLERY PROFILE

Steve Ison

REBECCA CREEK DISTILLERY

Follow your Spirit

By Joseph Luparello

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A batholith named Enchanted Rock looms over Central Texas as a symbol of mystery and magic. Legend has it that the area’s Tonkawa people named the 425-foot pink granite rock with the belief that a Spanish conquistador had cast a spell over it—making magical ghost fires glow at its top. Entrepreneur Steve Ison took inspiration from this sacred place when he launched Rebecca Creek Distillery and Enchanted Rock Vodka.

Ison knew that Texas had only a couple of distilleries, yet more whiskey was sold there than in any other state. “There was a void that needed to be filled,” he says, “and we wanted to fill it with good whiskey and good vodka.” The distillery released its first batch of spirits in 2010. Today, in addition to Enchanted Rock Vodkas, Rebecca Creek Distillery produces Rebecca Creek Whiskey and Texas Ranger Whiskey.

Its signature Enchanted Rock Vodka joined the booming ultra-premium segment thanks to its ten times distillation. Fitting for a state known for size, Ison decided to go big with the vodka launch, purchasing a still from Germany’s oldest distillery fabricators. “Our vodka is produced in small, hand-crafted batches using a German copper distillation system custom-fabricated for us from CARL Artisan Distilleries,” explains Ison. “This type of still takes more skill and effort to run than the more common automated equipment.”

Copper interaction is very important to the process as it reduces sulfuric flavors and aroma in the finished spirit. The vodka undergoes the functional equivalent of ten distillations to produce a clean, neutral base while retaining the sweetness that comes from premium Midwestern corn. As with any spirit, the quality of the water is key. Rebecca Creek Distillery has access to the Edwards Aquifer, an aquifer that produces some of the purest limestone-filtered water in the world.

Photo courtesy of Rebecca Creek Distillery

While most vodkas undergo carbon filtration, which can remove positive flavors and aromas, Enchanted Rock Vodka takes the road less traveled. “At Rebecca Creek Distillery, we take the rare additional processing step of ‘frost filtering,’ which truly sets us apart from the majority of vodkas in the market today,” says Ison. During this process, the spirit is chilled to below freezing, about 28 degrees, so that undesirable congeners will thicken and be removed during filtration. The result

The German copper distillation system takes more skill and effort to run than the more common automated equipment. is a very clean vodka with a distinctive flavor that cannot be achieved in any other way. There are no additives such as sugar, citric acid, or glycerine, and the vodka is naturally carbohydrate and gluten-free.

Taking inspiration from the famed Hill Country peaches, Enchanted Rock Peach Vodka entices with a favorite summer fruit flavor. This vodka is lower proof than its flagship vodka at 35% ABV and mediumbodied with a pleasant sweetness and lingering peach flavor.

As we enter 2021, the brand will be getting a refresh to better align with its ultrapremium status and a burgeoning audience of diehard Texas vodka lovers. The rebrand design is credited to Parallel, A Brand Agency out of San Antonio, Texas—expect labels with bold, iconic lettering, a cleaner design, and the new tagline, “Follow Your Spirit.” Ever true to its roots, a topographic map of the Texas Hill Country will be embossed into every label.

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THE LOCALS

COMPANY PROFILE

Daniel Cooney and Christine Foubert

A match

Made in Heaven

By Joseph Luparello | Photos by Keenan Cooney

IN 1985, DANIEL COONEY AND CHRISTINE FOUBERT BOARDED THE SAME PLANE IN ICELAND AND INTRODUCED THEMSELVES TO ONE ANOTHER. CHRISTINE, NATIVE TO THE COGNAC REGION OF FRANCE, AND DAN, AN IRISH AMERICAN FROM SOUTHEASTERN MASSACHUSETTS.

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After spending eleven hours traveling together over Reykjavíc, Luxembourg, and Paris, the two young adults discovered parallel interests and affection for each other.

They shared an appreciation for the arts. Christine studied languages and classical dance, and after graduating from the University of Angers with a degree in English and German translation, she began work as a trilingual export assistant to the CEO of a La Rochelle-based Cognac producer.

As for Daniel, his interests were always rooted in visual arts, communications, and culture. He garnered advanced degrees in both Fine and Commercial Arts from the Swain School of Design and the University of California, Berkeley. On top of running several of his own graphic design and marketing companies, Dan also worked as a Professor of Art and Design for fifteen-plus years.

The small French village SaintJean-de-Liversay, located just outside of La Rochelle, was where in 1989 Dan and Christine received the sacrament of marriage. San Francisco was their home for the following five years. Christine started brokering Cognac in California for her former employer, then was hired to manage the American division of Con-Export, an Italian wine consortium.

Everything changed when Christine’s grandfather Amedee Foubert unexpectedly passed away, followed soon after by her father, Michel. Growing up, Christine paid careful attention to how her grandfather ran his winery and distilled eau de vie from plums and other fruit grown on the farm.

Her attentiveness resulted in the development of extensive and naturally grounded knowledge

that she would later put to great use. For the sake of a healthy recovery from the devastating losses, the newlywed couple decided it was best to move to France and help Christine’s family cope.

In honor of Papy Amedee, the years between 1994 and 1999 were spent restoring his 300-acre farm, which in turn provided the origin of Daniel and Christine’s current portfolio. Amid the restoration, they planned trips to the various brandy regions in France: Armagnac, Cognac, and Calvados.

They would spend a few days, meet different producers, taste, and ask questions. Eventually, they added a wider range of highquality French-made spirits to their line-up, which now includes numerous French spirit categories from common to uncommon.

Upon returning to the United States and birthing their second child in 2000, Mr. and Mrs. Cooney knew it was time for their well-developed background and education to reach the next level.

Christine explains, “In 2008, we decided to create our own import company and called it Heavenly Spirits. It has been growing steadily ever since, making us the leading United States importer in several categories, including Armagnac, French whisky, and organic French spirits. We credit our backgrounds in the arts, which fostered our commitment and passion for quality, combined with our willingness to learn from our mistakes, for making our success possible.”

The life-long bond that formed serendipitously between Dan and Christine is now one of the most dominant distribution duos of exceptional French artisanal spirits sold throughout the United States today.

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THE LOCALS

BEVERAGE INNOVATION MANAGER

BIG FLAVOR FINDING THE NEXT

with Anne Fontana

By Isabella Cruz

that are functional to the client is crucial. Every project is unique from the next, so the creative wheels are always spinning. I do typically dive deep into trends and flavor research though.”

M

onin Americas Research & Development team and its beverage innovation directors have scoured the globe to develop a list of up-and-coming trends.

According to Monin, functionality, convenience, elevated experiences, and mocktails will continue to thrive in the coming year!

As one of Monin’s beverage innovation managers, Anne Fontana creates beverages for a wide variety of bars, restaurants, and coffee houses. For her, knowing what’s trending is key to creating exceptional cocktails. “The main thing that makes Monin unique is our innovation,” says Fontana. “I am constantly testing and developing drinks that are both on-trend and onbrand for our clients, which vary from complex craft cocktails to simple and easy to execute cocktails. As I develop great tasting cocktails, I also must keep in mind the operations of the brand. Developing drinks

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Fontana predicts amped-up flavor is the next big trend in spirits. “We’ve observed this the past few years with the emergence of fun flavor and sensory combinations in low ABV and mocktail drinks. Monin’s Concentrated Flavor line has been my #1 go-to ingredient for low ABV and no ABV cocktails. It’s pure flavor with no sweetness added, so you can make just about anything with this line. With health-conscious beverages trending heavily in the industry, it’s the perfect product as it’s also low-calorie and made with no artificial ingredients. The Concentrated Flavor line has a range of fruit, herbal, and spice flavors, but I’d recommend the Coconut Concentrated Flavor as a great introduction. Plus, it’s tough to get the pure coconut flavor consistently anywhere else.”

SUSTAINABILITY IS THE NEW RESPONSIBILITY In the village of Koskenkorva, our distillery runs mostly on bioenergy, we use our barley fully, even its husks and stalk, and recycle 99,9% of everything. Some call this sustainability. For us it’s a way of life. (And yes we’re working on that last 0,1%.)

See the big picture: www.koskenkorva.com/sustainability

@KoskenkorvaVodka Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly

THE LOCALS

ASK A BARTENDER

Photo by Daniel Jackson

DIY SYRUPS with CHRISTA HAVICAN

Bartenders know that any discussion about cocktail flavors isn’t complete without covering syrups. Even the simplest of syrups can take a cocktail to the next level because of an ability to be varied and diverse. Mixing with syrups made with different herbs, spices, and fruits can elevate any drink’s taste.

For Houston-based bartender and artist Christa Havican, making syrups is essential. She has more than a decade of experience working behind many different bars. Check out Christa’s tips and inspiration for developing cocktail syrups.

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HUNCH PUNCH MOONSHINE WE’VE GOT A HUNCH YOU’RE GONNA LOVE IT

HUNCH PUNCH COOLER

1.5 oz. Ole Smoky® Hunch Punch Lightnin’ 3 oz. Lemonade .25 oz. Lemon-Lime Soda .25 oz. Cranberry Juice Shine Responsibl�®

For more recipes visit OLESMOKY.COM

©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

THE LOCALS

ASK A BARTENDER

With so many commercial syrups available, what’s the benefit of DIY’ing?

The benefits of creating your own syrup come down to control. When you make your own, you can meet the cocktail’s needs. Do you require more sugar, or would the levels of a 2:1 overwhelm the other spirits in the drink? Or, you may be unable to find the exact flavor profile or combination of ingredients. A spiced mandarin mango syrup might not be readily available in my market, or maybe that vanilla syrup has ingredients I don’t recognize and can’t pronounce.

How do you get inspiration for a syrup flavor?

Inspiration for flavor comes to me in a multitude of ways. It could be as simple as experiencing the flavor in something not necessarily drink-related or walking down the aisle of a local market.

Do you build cocktails for specific syrups or develop syrups for specific cocktails?

I think this is a little tricky to answer. I would say a bit of both. Sometimes I will get a flavor in my head and start to build on and around that flavor. Other times, I have some semblance of an idea of where I would like a cocktail to head, and I think, “You know what this needs?” Then create the accents I need.

The benefits of creating your own syrup come down to control. When you make your own, you can meet the cocktail’s needs.

— CHRISTA HAVICAN, HOUSTON-BASED BARTENDER AND ARTIST

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What are 4–5 tips on developing syrup flavors?

• I would start out erring on the side of “not sweet enough” and slowly increase the level of sugar or sweetener as the cocktail needs.

• Think of what may complement the other flavors in your syrup. Not all syrups need to contain white sugar. Would piloncillo, honey, or molasses be a better fit for the profile?

• If I know the specific spirit I am going to be using, I might be inclined to do a tasting and take note of the spirit’s nose or palate and what appeals to me.

Then will decide, “do I want to enhance that flavor, complement it, or even oppose it?”

• It may seem counterintuitive to beginner syrupmakers, but resist the urge to stir or over agitate your syrup, as this could lead to crystallization.

What are a few of your favorite syrups?

Although very simple, my favorite syrup of all time is vanilla, followed by two: orange honey lavender and spiced praline orgeat.

Any ingredients you haven’t made a syrup with that you’d like to?

This year my herb garden was a wild one, and I was enamored with the massive tarragon that grew next to my wildflowers. I think that will be the next herb I explore in some combination or another. I know herbs are a very divisive syrup ingredient. I have a very close friend who abhors mint syrup, but I enjoy it just as I would put mint into my sweet tea as it steeps.

MIX IT UP

CELEBRITY SIPS

YOU CAN’T WATCH NETFLIX’S ICONIC SERIES DEAD TO ME WITHOUT SEEING PLENTY OF WINE DRINKING AND BONDING GOING ON. THE STORYLINE FOLLOWS A RECENT WIDOW WHO DEVELOPS A STRANGE FRIENDSHIP WITH A WOMAN SHE MEETS IN A SUPPORT GROUP. JEN AND JUDY’S FRIENDSHIP BEGINS OVER A GLASS OF WINE, AND THE REST IS HISTORY. HERE’S A GLIMPSE INTO WHAT THEY’RE ALL DRINKING.

CHRISTINA APPLEGATE Life gets stressful for Jen Harding, played

by Applegate, who is often buying, pouring, or sipping wine or some kind of alcoholic beverage. During Season Two, she moves on to drinking Ketel One Vodka up.

SUZY NAKAMURA Nakamura plays Jen’s wellmeaning, yet annoying nextdoor neighbor Karen. She pops over with a bottle of orange wine in Season Two. Writers on the show thought Karen bringing Jen hard-to-find orange wine would be funny because, of course, Jen would be into something so niche.

VALERIE MAHAFFEY Valerie Mahaffey portrays monster-in-law Lorna Harding, who is the Mother of Jen’s late husband. In Season Two, Lorna is seen holding a Roederer Estate L’Ermitage Brut bottle while she harasses Jen at work.

DIANA-MARIA RIVA Playing bad cop, Ana Perez, Riva recently took to Instagram advertising the Dead to Me drinking game.

“DEAD TO ME drinking game, anyone? Swipe up for the rules!!! #winelover.”

JAMES MARSDEN James Marsden plays semi-identical twins Steve and Ben Wood in the show. While Ben's character doesn’t drink, Marsden does. He professes his love for scotch, and says he appreciates its timelessness and versatility. “Whisky is no longer an old man’s drink.”

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LINDA CARDELLINI Judy Hale, played by Cardellini, is known to overindulge in her red wine. However, she enjoys drinking rum.

If you can count on anything, it’s that the characters in Dead to Me always have a drink in hand. In the ten episodes of Season Two, there are upward of 22 drinks being consumed.

ADVANCED MIXOLOGY

DRINK IN HISTORY

Gin

Tonic The original pandemic cocktail

By Lanee Lee

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IF YOU STILL SEEK EVIDENCE FOR DARWINIAN EVOLUTION, LOOK NO FURTHER THAN THE GIN & TONIC. THE GIN & TONIC, ALSO KNOWN AS A G&T, BEGAN AS A MEDICINAL PRESCRIPTION AND NOW IS ONE OF THE MOST BELOVED DRINKS IN MODERN MIXOLOGY, WITH ENTIRE BARS DEDICATED TO THE DRINK’S INFINITE POSSIBILITIES.

A

s they say, history repeats itself.

Currently, the Quarantini, made of Emergen-C (flavored vitamin C in powder form) and the booze of your choice, has been trending on social media. Its popularity due to claims of bolstering your immune system, in turn, fighting off the Coronavirus. (The company has come out strongly against this advice). More than three centuries before the Quarantini emerged due to Covid-19, the G&T was the original medicinal libation created to avoid a specific and equally deadly plague.

In the 1700s, Scottish doctor George Cleghorn discovered that quinine could treat malaria. By the 1800s, British soldiers stationed in India were drinking gin (or any available booze) and tonic to get their daily dose of quinine—the active ingredient in tonic—to ward off malaria. “The Gin and Tonic drink has saved more Englishmen’s lives, and minds, than all the doctors in the Empire,” Winston Churchill once said.

As you can imagine, with a celebrity endorsement like that, the Gin and Tonic soared in popularity in the 1900s. Many were adding a squeeze of lime at this point for added health benefits.

Gin & Tonic INGREDIENTS

2 oz. gin 4 oz. tonic water Lime wedge (for garnish) PREPARATION

Fill copa glass with ice. Pour gin and tonic over ice. Stir well. Garnish with lime wedge.

In the 1950s, hello the Mad Menstyle drinking: stiff and frequent.

While in Churchill’s day, the gin was added as a splash to make the quinine more palatable—the midcentury G&T was mostly gin with a splash of tonic. (As a side note, tonic’s history is fascinating in its own right. If you’re keen to take a deep dive, check out the Fortnum & Mason award-winning food and drink book of 2020, Just the Tonic: A Natural History of Tonic Water).

Fast forward past those dark decades for most cocktails (the 70s through the 90s) and transport yourself to Spain, where the Gin Tonica began rocketing to stardom in the early 2010s. Pop-art sized wine glasses, known as copas, are filled with artisanal gins and tonics and swirled with an elaborate salad of botanicals. When travel opens up, check out La Gintonería in San Sebastian, Spain, for one of those fantastic fishbowl G&Ts. Enter the age of decadence for the simple tipple. Recently, that Spanish passion for gin and G&Ts has taken hold of the United States as well.

Craft gins are booming in the United States, and Canada, along with barkeeps making their own tonics infused with exotic herbal concoctions. To boot, dedicated gin bars opened across the country, such as Genever in Los Angeles, Whitechapel in San Francisco, and The Gin Room in St. Louis.

But until bars open their doors again, it’s up to us to keep the G&T flame burning brightly.

Although it’s a simple cocktail, like all well-made drinks, there’s a finesse to mastering the G&T. Martin Cate, owner of legendary tiki bar Smuggler’s Cove, lends some pointers. “A few key things that I look for in a good G&T: I think it should be bracingly cold, I think the sweet and bitter balance must be perfect, and that the mouthfeel mustn’t be syrupy. It should have very bright carbonation, and the gin should speak up proudly and not be buried under tonic.”

But no pressure. With only two ingredients, you’ve got this.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

Elderberry Syrup As everyone tries to find ways to boost their immune systems, elderberry comes into focus. While there are no conclusive scientific studies on its effectiveness, humans have been using elderberry to treat numerous ailments since about 400 BCE. Along with its use as an immune supporter, elderberry can fight inflammation, ease muscle pain, and help with stress.

Regardless of whether it’s truly effective, the elder plant’s berries and flowers contain antioxidants, vitamin C, and a decent amount of fiber, making them a delicious and at least semi-good for you treat. Elderberry can be used in a variety of ways, but one of the most common is in a syrup. Often these will include a range of other tasty ingredients with potential health benefits like raw honey, ginger, and cinnamon.

Using elderberry syrup in a cocktail leaves plenty of room for exploration. While the flavor is strong, and even a small amount will impart a lot of color, it plays well with a surprising number of spirits. The most common combination to mix with is vodka or gin, but mezcal and bourbon also mix beautifully with elderberry syrup.

Too Good to Be True

By Wendy Hodges INGREDIENTS

2 oz. Reishi mushroom tea and fig-infused La Diablada Pisco* ½ oz. lavender-infused raw honey syrup 1 ½ oz. elderberry juice 1/3 oz. apple cider vinegar 4 blackberries (muddled) 1 egg white Q Ginger Beer (to top) Allspice dram (mist) PREPARATION

Muddle blackberries in shaker; combine the rest of the ingredients (except ginger beer) with ice. Reverse dry shake and double strain into coupe glass. Top with ginger beer and mist with allspice dram. Garnish with lavender sprig and crushed allspice berries. *Measure one organic Reishi mushroom tea bag per cup of Pisco. “Steep” for 2-3 minutes—no need to heat (alcohol pulls out flavors from tea quickly). Remove teabag, add 2-3 Turkish figs cut in half. Allow to macerate for at least 3 hours or up to 24 hours. Strain through cheesecloth and then through coffee filters.

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SPONTANEOUS CONSUMPTION. NE F T ULT R A P R EM I UM V O D K A

2018 & 2019: DOUBLE GOLD, SAN FR ANCISCO WORLD SPIRITS COMPETITION 2018: BEST VODK A, SAN FR ANCISCO WORLD SPIRITS COMPETITION 2020: 92-POINT, GOLD MEDAL EXCEPTIONAL, BE VER AGE TESTING INSTITUTE 2020: DOUBLE GOLD, BEST TASTING SPIRITS THE WORLD’S BEST TASTING VODK A

Imported by NEFT USA, Miami, FL. 40% alc./vol. Sip responsibly. Distilled from rye.

©2021 NEFT Vodka USA, Inc. All rights reserved.

ADVANCED MIXOLOGY

WINE KNOW HOW

Armagnac AN EXPLORATION OF

By Michael Tulipan

ucked between the sea, the storied vineyards of Bordeaux and the towering Pyrenees, bucolic Gascony has long been known for its hearty rustic cuisine and most famous export, Armagnac. While Cognac has gotten the lion’s share of attention in recent years, France’s oldest spirit is ready to step back into the spotlight. After all, Armagnac predates Cognac by over 200 years, with the first written record dating back to 1310.

T

While ten grapes can be used in Armagnac, the most planted are Ugni Blanc, Baco, Folle Blanche, and Colombard. The AOC has three distinct growing region appellations: Bas-Armagnac, Ténarèze, and HautArmagnac. The aging regulations require one to three years for a VS, minimum of four years for VSOP, and ten years for XO and vintages. However, the relatively new, fresher style Blanche Armagnac can be sold after only three months of maturation in stainless steel tanks.

How to best differentiate Cognac and Armagnac for your guests? Both of these fine brandies are made from white wine that is distilled and then aged.

Armagnac houses tend to be grower-producers, often with their vineyards steps from where they do the distilling, while most big-brand Cognac producers buy eau de vie from dozens of smaller growers and blend or age it themselves. Another key difference is taste

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intensity since Armagnac is traditionally only distilled once instead of Cognac’s double distillation.

Marussia Beverages USA, formerly Niche Import Co., imports two distinctive Armagnac houses, Clos Martin and Sempé. Clos Martin’s blends are aged in the cellars for much longer than the required timeframe, at least three years for the VS, eight for the VSOP, and 15 for the XO. At Sempé, it’s all about the aging with a line of Armagnacs that starts with a VSOP. Its unique 15-year-old blends specially selected Armagnacs aged at least fifteen years, while a vintage line highlights Armagnacs dating back to 1888 that are released for special occasions.

Founded by Christine and Daniel Cooney, Heavenly Spirits is the number one importer of Armagnac in the United States, accounting for 35% of all the Armagnac sold here annually. The couple moved to France in 1994 to restore Christine’s grandfather’s farm and began a search for the best brandy producers they could find.

Armagnac Delord and Dartigalongue were two of the first spirits they represented.

“We’ve introduced a wide range of Armagnacs from young to old, for every style, interest, and every price point,” says Daniel Cooney. “Each one of our Armagnac suppliers has a unique selling point.”

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@DANCINGGOATDISTILLERY

PRODUCED AND BOTTLED BY DANCING GOAT DISTILLERY, CAMBRIDGE, WI. DEATH’S DOOR GIN IS A TRADEMARK OF DANCING GOAT DISTILLERY LLC. PLEASE SAVOR RESPONSIBLY.

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ADVANCED MIXOLOGY Dartigalongue is the oldest house in Bas Armagnac.

They rely heavily on Gascon oak barrels for aging, which bring spice notes forward.

Bas Armagnac Delord and Marie Duffau come from the same house, where they continue distilling, aging, and blending fruit-forward eauxde-vie the same way their great, great grandfather did, using a particularly slow single distillation process. They don’t use pesticides or fertilizers and they cellar Armagnacs dating back to 1904. Bas Armagnac Artez is produced in the area known as “the golden triangle.”

It specializes in single-varietal expressions and are one of the first officially recognized organic producers.

To encourage exploration, Cooney recommends creating tasting flights of different Armagnac so guests can discover the great variety of different house styles. Ursule Biongolo, Clos Martin brand manager, Marussia Beverages Global, points out, “Armagnac can appeal to bourbon drinkers who want to try something new that also has a broadness in flavors.”

“Cocktails are a great way to show that Armagnacs can be included in everyday consumption,” says Biongolo.

“Some Armagnacs (VS, VSOP) are versatile and interesting to twist any dark liquor-based cocktails.” For an update on the classics, try swapping Armagnac for brown spirits in a Sidecar, French Connection, Old Fashioned, or a Manhattan.

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WINE KNOW HOW

Arm in Arm Manhattan The Red Blooded INGREDIENTS

INGREDIENTS

1 oz. Marie Duffau, Armagnac Napoleon 1 oz. ArmoriK Classic French Single Malt Whisky 1 oz. Guerin Sweet Red Vermouth or Dry Red Vermouth 3 dashes orange bitters Maraschino cherry (for garnish)

1 ½ oz. Clos Martin XO ½ oz. Cocchi Torino 1 bar spoon maple syrup 1 bar spoon olive oil 1 dash Katduobushi tincture 2 dashes Peychaud's bitters

PREPARATION

In a mixing glass, add 3-4 ice cubes. Add ingredients and stir for 30 seconds. Strain.

Stir first three ingredients with ice. Strain into chilled rocks glass. Add a cherry.

PREPARATION

PINK A naughty fusion of mango, passion fruit & blood orange.

KINKY® Liqueur, 17% Alc./Vol., ©2021 Prestige Beverage Group, Princeton, MN

@kinkybeverages | kinkybeverages.com

ADVANCED MIXOLOGY

THEATER OF WINE

Capture the Magic of the Moon

By Christina Staalstrom

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When it comes to wine, there are many different production practices. Few are as dedicated to lunar cycles and their influence on farming and wine tasting as Luna Nuda Wine. Alfons Giovanett ascribed to the belief, that later became popularized in the theory of biodynamics, where the energy of the moon’s cycle heightened the wine tasting experience—making the full moon the best time to taste wine and appreciate its complexity. Luna Nuda was named for the full, or “naked” moon as a tribute to that belief.

Founded in 1970, Castelfeder Winery is in Alto Adige in Northern Italy. This area, near the Austrian and Swiss border, is known for producing sublime Pinot Grigios and Castelfeder’s Luna Nuda Pinot Grigio proves that this is still true. Today Castelfeder Wine Estate is a fourth-generation winery still run by the Giovanett family, and Luna Nuda Pinot Grigio, Rosé, and Red Blend are wine stars shining in the bright Italian night sky.

The family continues to follow the unique winemaking tradition started when patriarch Alfons Giovanett developed a curiosity for how the phases of the moon affect the winemaking process. The lunar cycle is believed to impact the soil and the microbial activity in the soil and air during different phases of the moon. This, along with the geographical location that provides a specific climatic condition, drives many winemakers, like Giovanett, to pay attention

to the lunar cycle to decide which farming activities shall be done during a particular phase of the moon.

The Giovanett family follows this production tradition to capture the magic and energy of the luna nuda in every bottle. Today’s generation combines this ancient tradition with modern production practices and even has a wine kept in stainless steel tanks for exactly one year so the wine can conclude an entire moon cycle, thus delivering what they know to be the best juice.

Production practices aside, Alfons Giovanett tells us wines taste best during a full moon when positive affirmations are made. It’s a time for relaxation and to surround yourself with great company. Luna Nuda Wines celebrate Alfons’ philosophy and have given us another reason to enjoy great wine. The coming of a new lunar cycle is a time for renewing, new beginnings, or starting over to rid of any negative vibes, and we can all use a little bit of that.

The lunar cycle is believed to impact the soil and the microbial activity in the soil and air during different phases of the moon.

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ADVANCED MIXOLOGY

WINE PAIRING

How to Pair Food with

Italian Wine A BARTENDER’S GUIDE

By Christina Staalstrom WE ASKED THE EXPERTS AT LUNA NUDA WINES TO SHARE THEIR ITALIAN WINE PAIRING PRACTICES WITH US. HERE ARE SOME FOOD-FRIENDLY WINE PAIRINGS BARTENDERS CAN SUGGEST TO THEIR GUESTS IN ANTICIPATION OF THE NEXT FULL MOON. Pinot Grigio is a very popular wine, and Luna Nuda is an excellent representation of the Alto Adige style. What is it about Pinot Grigio that makes it so food-friendly and easy to drink? Pinot Grigio is a food-friendly wine because of its light body and refreshing acidity. Pinot Grigio (especially from the Alto Adige region— the alpine corner of Italy) is considered a full-bodied white, making it extremely versatile.

It is light enough to avoid overshadowing subtle dishes as a white wine, but flavorful enough to stand up to richer options.

meat dishes because they’re classic, but when it comes to specific pairings, try chicken scarpariello. It’s warm and rustic without being too heavy, which complements our red blend.

Luna Nuda Red Blend is 70% Nero d’Avola. How do you describe this varietal for those who are unfamiliar with this Italian gem? Nero d’Avola produces a full-bodied wine that fans of Syrah and Cabernet Sauvignon will appreciate. This wine is fullbodied and expresses enticing floral aromas with a smooth and rounded mouthfeel from Italian rosé is often the robust character of dark overlooked, so how can a cherries and ripe blackberries bartender sway a customer to with hints of licorice and chile try a rosé? Italian rosé is the pepper. best of both ends of the rosé spectrum. It is more flavorful, What are the best meal and with stronger strawberry wine to toast each month’s notes than the lighter French new lunar cycle—a celestial that heightens rosés, but not as full in the influence mouthfeel as some rosés from wine tasting experiences? the west coast. This balance The full moon is a time of makes it the perfect choice for positive energy and marks drinking all night long, from completion, so a nourishing lighter appetizers through to and well-rounded meal is best alongside a glass of dessert!

Luna Nuda wine, of course! A Italian wines are often spinach and shrimp linguini, described as the most while decadent, also features “food-friendly wines.” What greens and protein and pairs food comes to mind when nicely with Luna Nuda Pinot talking about a red blend? Grigio. Or enjoy mushroom The first thing that always risotto with asparagus and a comes to mind with our glass of Luna Nuda Rosé for a Luna Nuda Red Blend is red vegetarian option.

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Making the Ordinary Extraordinary

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SPIRITED PACKAGING

Making a

Lasting

Impression

By Mathew Powers

Ready-to-Drink Packaging

Ranging from canned cocktails and wines to hard seltzers, spiked coffees, and more—single-use beverages packaged ready for convenient consumption are functional and in demand. As such, RTD packaging design has become of paramount interest to producers.

The rapidly growing RTD market has led to greater variety but also overcrowded shelves. So, how does a brand stand out?

Southern Champion’s BuzzBallz is built on innovative packaging launched over ten years ago. Founder Merrilee Kick and sons Alex and Andrew produce eye-catching containers of premium ready-to-drink cocktails.

Coffee and booze combo Café Agave Spiked Cold Brew, served in elegant chic packaging, delivers a grab-and-go feel for those on-the-move 24/7. Likewise, Most well-known brands make sure their logo and name Canteen Vodka Soda RTDs are perfect for on-the-go are prominent on the packaging, which provides the spirits lovers seeking health and wellness—promising consumer with some familiarity as they explore RTDs. all-natural flavors without sugar, carbs, sodium, and with only 99 calories displayed prominently on the But it’s the extra touches that make them unique. packaging. Likewise, Joia Spirit canned cocktails For instance, Ole Smoky Moonshine RTD packaging display a full list of ingredients on its flashy packaging. showcases crisp, vibrant artwork that mimics a distinct and tasty cocktail garnished with fresh fruit, making As consumers traverse the liquor aisle, distinctive imbibers want to open it right there at the store and packaging can lead to an initial sale and possibly many more. Tracy Okoli, founder and chief cocktail officer for take a sip! the modernly-designed Primed Cocktail RTD line, sums Kinky Cocktails RTD packaging use fun, vibrant, color- it up nicely: “You need to convey an immediate image and flavor-forward designs to stand out in a sea of and glimpse into what you stand for as a brand. You cans. Each Kinky Cocktail flavor has a "flavor mate" only get one chance to make a first impression—the in the Kinky Liqueur line making an on-the-go choice goal here is to make it a lasting one. easy for consumers.

Today’s spirit brands use bright and alluring RTD packaging designs to stand out from the crowd.

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SPIRITED PACKAGING

BE KIND TO THE

Body & Soul

By Mathew Powers

“Canteen Vodka Soda is a refreshing and delicious take on hard seltzer; only our RTD’s are made with real vodka,” says Brandon Cason, Canteen Spirits co-founder and CEO.

carb, zero-sugar Canteen Vodka Soda—all pure ingredients. “We’re all hyper-sensitive to health, and we don’t see that changing any time soon.”

The ready-to-drink (RTD) and hard seltzer market have grown tremendously over the past few years, which led to more brands, innovative ideas, greater variety, and bold new designs.

The Canteen name derives from the traditional canteen bottle, “A metal vessel that holds liquid; usually when you’re camping or out in the wild.

That free spirit was something that we wanted to draw inspiration from. On the go! On your way!” adds Cason. “We pay close attention to the amount of carbonation in our drinks to make them sparkle long after you open them, so they continue to taste great while you enjoy life.”

Canteen’s packaging design inspires outdoor adventures where convenience is a necessity and the drive for wellness meets fun. “We set out to give consumers a vodka-based hard seltzer that was refreshing and not over-thetop on booze,” explains Cason. “We wanted our drinks to taste more like sparkling water, and because our vodka is so clean and only 5% ABV, they are very easy going.” There’s nothing artificial about the 99-calorie, zero-

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Canteen Vodka Sodas are sold in six-pack cases of BPA-free cans and come in six flavors, including Watermelon, Black Cherry, Lime, Cucumber Mint, and Ruby Red Grapefruit. This spring, look for new Pineapple flavor.

But that’s not all. This spring, the company will launch Cantina Especial Tequila Soda and Waterloo Gin Spritz, both with three flavor varieties. “Tequila continues to be a driver in spirits, and gin offers consumers something truly unique and elevated as we look for a more interesting taste experience,” says Cason.

“You’re gonna love it.”

The RTD market received an added bump during the pandemic, even as people slowly return to bars and social gatherings, something Cason understands.

“One of the biggest things we are learning about the new normal is that consumers appreciate being able to order a bucket of Canteens and practice more social distancing.

Serving canned cocktails in bars also reduces the contact in the opening of the container by allowing the consumer to crack open cans themselves.”

“You can use cans again and again, and so we encourage everyone to remember to recycle.

We’re also looking forward to Earth Day this year when we will continue to raise awareness of aluminum recycling efforts and promote sustainability throughout the country.”

In short, it’s a premium Vodka Soda RTD that’s kind to the body and our planet—a unique, appealing offering that can easily stand out in a crowded market.

Canteen delivers their products in aluminum, the only consumable container option that is infinitely recyclable.

Not surprisingly, a company with an attachment to the outdoors also cares deeply about the planet. Indeed, sustainability is a priority for Canteen.

“We’re lucky to be able to deliver our products in aluminum, which is a good thing because it’s the only consumable container option that is infinitely recyclable,” notes Cason.

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SPIRITED PACKAGING

Fashionable A

Flavor VIEW OF

By Mathew Powers

The profound expansion of the RTD market has made it imperative that brands catch consumers’ eyes with unique packaging and labeling.

Southern Champion’s Uptown Wine Cocktails are sold in 1.5-Liter frosted glass bottles with beautiful labels hinting at the unique flavor profiles inside. “We wanted to capture the experience of enjoying a sleek and cool cocktail with friends, while still recognizing and appreciating the busy lifestyle a lot of us lead during the day,” explains Tia Wines, Director of Marketing at Southern Champion.

“We married these two points into a sophisticated, frosted bottle with a beautiful label that gives consumers a preview of the flavor notes they can expect to taste.”

She adds, “The colorful cocktails are made with real fruit juices or creams, which is illustrated by a bold label with bright cocktail and ingredient images.”

Uptown Wine Cocktails arrived in the spring of 2020, just as lockdowns and bar closures emerged. Riding the wave of RTD growth, the brand jumped into the top ten of the premixed cocktail brands by summer, according to Nielsen. “Consumers discovered the convenience, value, and quality RTD’s offer; the category is going to continue growing,” says Tia.

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The vibrant Uptown Wine Cocktails exemplify sophistication with its range of quality expressions.

Flavors include classics such as Margarita, Mango Margarita, and Strawberry Margarita, and whimsical varieties like Chocolatini, Lemon Tea, and Ruby Red Grapefruit.

Pandemic or no pandemic, RTD's are here to stay. Whether it’s shopping online, on-premise, or purchasing to-go meals from a restaurant, Uptown Wine Cocktails offer drink fans an elegant RTD choice inside and out. “Our packaging is inspired by the nights you never want to forget and the friends you share them with,” says Tia.

ADVANCED MIXOLOGY

SPIRITED PACKAGING

BOURBON’S BEST-KEPT SECRET

Check out Evan Williams 1783 Small Batch Bourbon’s new, premium packaging. The second-largest selling bourbon in the world pays homage to some of the earliest years of licensed distilling in Kentucky with its redesign. “Evan Williams 1783 Small Batch denotes an important year for bourbon and the Commonwealth’s signature industry,” says Julie Cole, senior brand manager. “We are excited to bring more focus to what is known as the ‘best-kept secret’ in the Evan Williams Bourbon family.” Returning to the original 90-proof, the small-batch bourbon is the second-highest proof in the Evan Williams Bourbon family.

Evan Williams 1783 retains an extra-aged quality as it’s a marriage of barrels aged six to eight years, providing a smooth, rich, and bold flavor. Small batch signifies the bourbon inside the modernized bottle is a mingling of 200 barrels or less.

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Evan Williams 1783 retains an extra-aged quality as it’s a marriage of barrels aged six to eight years, providing a smooth, rich, and bold flavor. The new release is crafted with Heaven Hill Distillery’s traditional bourbon mash bill: 78% corn, 12% malted barley, and 10% rye. Small batch signifies the bourbon inside the modernized bottle is a mingling of 200 barrels or less.

The upgraded capsule features the same Evan Williams signature repeated in the background, relaunched in a new proprietary glass bottle with the Evan Williams signature blown in across the top. A gold foil treatment crowns the newly designed bottle to emphasize the consistency of quality Evan Williams is known for.

ADVANCED MIXOLOGY

The

Tasting Palate In the world of flavor trends, ingredients that have a moment are cued by signs of the times. Today’s palates seek comforting flavors that inspire feelings of health and relaxation.

Here’s a glimpse of what’s trending this year.

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TRENDING NOW SUSTAINABILITY FIRST More consumers than ever are putting sustainability first in a way that affects everything from packaging to flavor profiles. “I 100% think that sustainability is the flavor of the present,” says Zev Glesta, a New York-based Chilled 100 member. “Utilizing as much of the product as you can. Using every aspect of a fruit to gain the most flavor has been ever-present but is even more vital to sustaining our bars in cost. Using husks, rinds, and peels—is becoming more commonly used throughout our bar community."

FUNCTIONAL FLAVORS We see an increase in functional ingredients that do more than just taste good. This includes ingredients that have perceived immune boosting aspects, mood boosters, and calming ingredients. Actual flavors can range dramatically but expect the most popular to be citrus, ginger, turmeric, CBD, and lavender.

What ingredients make it big this year? Black Lime and Yuzu.

Common in Middle Eastern dishes, black lime is a dried version of a key lime with juice that’s tangy, sweet, and just a little bit fermented, giving it more depth and drama than a traditional squeeze of lime. Fermentation as a whole is something we expect to see more of, and fermented citrus is just the start. Yuzu is a bit like a cross between a lime, lemon, and grapefruit, and has quickly become a favorite in the food and beverage world. In general, citrus is expected to be a favorite this year, as consumers look for ingredients that do more to boost immunity.

ADVANCED MIXOLOGY

Mixing cocktails that highlight re-imagined childhood flavors give a sense of pleasant nostalgia.

TRENDING NOW

IN THE PINK Certain flavor trends and spirit styles have already taken hold of the market, including strawberry lemonade. “The flavor is at the top of the list reviewing data, and there’s a reason for that—you ever met anyone who doesn’t like strawberry lemonade?” laughs Joe Daily, Director of Mixology and Spirits Education for Southern Glazer’s Wine & Spirits. “Maybe a couple, but the majority loves it, from your college roommate to the twisty mustache bartender, me included.

Watermelon is second on that list.” Daniel de Oliveira, SGWS Illinois mixologist, adds, “I definitely see flavored gins making a splash, with strawberry as the jump-off. Every other category has loads of flavors, literally everything except gin, and this will change.”

SPICE FORWARD Heat heavy flavors are here to stay. Spice of all types is continuing its grip on palates but with a more global skew. Aji Amarillo, a Peruvian chili pepper, and Korean Gochujang are two we expect to see more of this year. Not only is heat a favorite for its flavor, but it’s also a favorite for its perceived health benefits.

COMFORTING COCKTAILS Maple, coffee, cinnamon, cocoa, peanut butter, matcha—comforting flavors with a bit of a breakfast theme are continuing to gain popularity. Mixing cocktails that highlight re-imagined childhood flavors give a sense of pleasant nostalgia.

LOW- AND NO- ABV “Be on the lookout for low-ABV, fresh fruit and herb-infused spirits and specialty distilled spirits,” suggests Daily. “Don’t be surprised if you see simpler drinks like watermelon Highballs. Canned seltzers have changed the game a little.”

Allen Katz, Director of Mixology and Spirits Education, SGWS, adds, “Easy, quick-mixability, and familiarity are key for consumer choices. In a subtle way, many mainstream brands contribute to a sense of normalcy during what is an otherwise calamitous time.”

GLOBAL SPIRITS When it comes to what spirits we’ll be tasting, bartenders hope to see more global favorites. “Pisco, Calvados, and Brandy will be back with a vengeance because it’s been on the back bar for far too long and needs some much-needed representation,” enthuses Kingston Chan, a Chilled 100 Member from Los Angeles. Tequila and mezcal are set to show dramatic growth in the United States, with more consumers looking for mezcal’s smoky profile and investing in sipping tequila. “I think Soju will be a big contender this year,” adds Glesta.

“With its incredibly rich and subtle flavors, it’s a great base spirit.”

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BUZZWORTHY

Wrapped Up In

COLORFUL KINKY FLAVORS

The Kinky Beverages launch of Kinky Pink in 2011 helped alter the perception of liqueurs, which had been primarily relegated to a supporting role in most cocktails.

“It used to be some sort of ‘rule’ that cordials remain in the shadows,” says Kelly Tomek, Kinky Beverages brand manager. “We saw an opportunity to mix things up with unique flavors and bright colors that stand out among the liqueurs and cordials category.”

COLORFUL KINKY FLAVORS

By Mathew Powers

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Now celebrating ten years, Kinky has a portfolio that includes vodka-based Kinky Liqueurs, ready-to-drink (RTD) Kinky Cocktails, and Kinky Vodka. This April, another innovative idea will make it to the shelves.

“Kinky has always been the brand that is fun, vibrant, and a little mischievous. Today we are still all those things, but we are taking it to another level.”

Its colorful array of flavored liqueurs remains as popular as ever. “Our #1 mission is to create delicious fruit fusions, and they have to be unique ... each flavor brings a whole different experience to the table,” remarks Tomek. “The

original four (Pink, Blue, Red, Green) are named by color because we wanted simple names that are informal and conversational.” When launching the next series, the team took a new approach. “The name Aloha directly conveys the vibe we were looking for, and once the team saw the beautiful bottle wrap that our amazing design team created, our ‘wrapped series’ was born. We kept on that same path for Ruby.”

Both professional and aspiring home mixologists use Kinky to develop delicious concoctions.

“We have been blown away by the creative work done with our products nationwide. From things like the ‘Kinky Bump’ program where customers can add a splash of any Kinky flavor to simple drinks, all the way to crazy fish bowls or modifying classic cocktails.” At 17% ABV, the liqueurs work seamlessly with low-ABV cocktails, as well.

Tomek notes that she hopes inspired bartenders continue to devise signature drinks on their own or use suggestions from the Kinky team.

“Create something they want to share on social!

Explore the versatility—there’s no wrong way to mix with Kinky!”

Meanwhile, Kinky Cocktails, like many RTDs in 2020, enjoyed substantial growth—doubledigit growth, in fact. But it wasn’t just those stuck at home drinking them. Tomek explains, “Many accounts with patios, outdoor, or concert spaces have served them by the bottle for years, but last year they were also being served as an alternative to mixed drinks since the consumer could remove the top themselves.”

Aloha Rum Punch INGREDIENTS

1 oz. Kinky Aloha 1 oz. white rum 1 oz. coconut water ¼ cup of raspberries Juice of half lime Splash pineapple juice PREPARATION

Muddle raspberries and lime juice. Strain into a glass.

Add Kinky Aloha, rum, and coconut water. Stir. Fill glass with ice. Top with a splash of pineapple juice. Garnish with pineapple and a lime round.

Whether it’s an RTD, vodka, or liqueur that brings color into people’s lives, it’s all part of Kinky’s desire to offer the world some tasty drinks and “encourage people to do what makes them happy and find what makes them laugh.”

Lastly, Tomek says, “We want to empower our fans to celebrate their own individuality and seek to uplift others. Our fans should feel included and welcomed within our squad, and we are taking the time to listen and learn.”

Kinky has always been the brand that is fun, vibrant, and a little mischievous.

Today we are still all those things, but we are taking it to another level.

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BRAND SPOTLIGHT THE FLORIDIAN INGREDIENTS

2 ½ oz. J.F. Haden’s Mango Liqueur ½ fresh lime juice ½ oz. light agave PREPARATION

Combine ingredients in mixing tin.

Shake well. Can be served on rocks with salt rim, up as a Martini, or as a shot with salt rim.

Taste the Mango Florida-based J.F. Haden’s, named after the West Palm Beach man who first grew mangoes in the area, introduces a one of a kind mango liqueur. Made from 100% mango puree and citrus neutral spirit, brand owner Buzzy Sklar recognizes the value in the spirit’s versatility.

“You can enjoy it on the rocks with some fresh lime juice, or mix it with your favorite spirit,” explains Sklar, also known as The Mango Guy. “There are some amazing bartenders out

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there, and they are having a blast with Haden’s, coming up with some really special drinks. It mixes with anything behind the stick.”

The brand is constructing a 10,000 squarefoot distillery in South Florida meant to house a tasting room and distillery named Tropical Distillers. Other new Florida-centric flavors are also in the works, with some amazing new liqueurs on the horizon. “We want to be the American Craft Liqueur Company,” says Sklar.

Visit jfhadens.com.

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

The Man Behind the Brands

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EU Organic

ADVANCED MIXOLOGY

DRINK WELL

Taste of the American Dream A

By Mary Kate Patterson

Brent Albertson

For years, the Bloody Mary presented a problem to the restaurant and bar world—how do you create a greattasting base that remains consistent and isn’t too time-intensive?

This wasn’t the problem Zing Zang founder, Richard Krohn, set out to solve, but it’s one that helped the company grow into the #1 Bloody Mary mix in the USA. After years of making a Bloody Mary mix at family reunions and on special occasions, Krohn was convinced to bottle his beloved mix after he retired. His recipe was painstaking, calling for a mix of seven vegetable juices and an incredible array of spices. By 1996 he began selling the bottled mix out of the trunk of his car, and the rest is history.

“It’s a great American story,” shares CEO Brent Albertson. Since 1996 the brand has grown with care. “We became the #1 Bloody Mary mix in the United States in 2017 and launched our 6-pack can single serves (which revolutionized the mixers category) in 2018. If you want 1 or 2 drinks, just use the single-serve cans. We also launched Margarita, Sweet and Sour, Piña Colada, and Daiquiri with allnatural ingredients in 2018 and 2019, which have been extremely well received and are growing rapidly.” The company is also launching its readyto-drink line, slated for early 2021.

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Despite the rapid growth in sales, the company hasn’t rushed to put out dozens of flavors and expressions. Instead, steady growth is the key to creating products that win both the hearts of consumers and the numerous awards the brand has collected. It wasn’t until 2018 that they began expanding into different flavors, in part because of the incredible amount of time, testing, and energy they put into recipe development. “We went through 17 versions of our Margarita mix before we finalized it, for example,” explains Albertson. “It’s timeconsuming and laborious, but the liquids are unbeatable and amazing because of the care taken in this process.”

When it comes to building a flavorful, high-quality drink with consistency and speed, Zing Zang gives professional and home bartenders alike an edge. Along with developing products with incredible flavor, they aim for natural ingredients with no high-fructose corn syrup and top it all off with ensuring its drinks stand up to ice. The result is a product that’s easy to make and easy to drink—something that everyone can get behind.

With this dedication to quality and development, the brand’s inevitable leap into the RTD category could never be anything short of extraordinary. “We know that Zing Zanger’s love us with spirits and like the idea of RTD convenience, so the RTD step was a natural for us,” says Albertson, noting that the line is based on what the team drinks at their happy hours, not just a weak seltzer or malt-beverage. “We drink our mixes with vodka, tequila, rum, and bourbon, so we already had a good feel for what great RTD drinks could be. One of our HQ Happy Hour favorites, for example, was to mix our Natural Sour mix with Bulleit Bourbon and add Luxardo cherries. This Bourbon Sour is amazing!! That was our inspiration for our Bourbon Sour RTD. We modeled our RTD’s after these bartender quality drinks, with premium spirits, that we all love.”

Steady growth is the key to creating products that win both the hearts of consumers and the numerous awards the brand has collected.

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THAT'S THE SPIRIT

Drop

Pure

of the

BARTENDERS GUIDE A NEW GENERATION OF IRISH WHISKEY DRINKERS

By Mary Kate Patterson

OVER THE LAST DECADE THE IRISH WHISKEY MARKET HAS EXPLODED. IN 2010, THE IRISH WHISKEY ASSOCIATION RECORDED ONLY FOUR DISTILLERIES IN OPERATION; BY THE END OF 2019, THE NUMBER HAD GROWN TO THIRTY-TWO. WHILE THIS NUMBER MAY NOT SEEM HUGE, THE NUMBER OF BOTTLES THESE THIRTY-TWO DISTILLERIES HAVE PUMPED OUT IS MORE THAN IMPRESSIVE. DESPITE THE PANDEMIC AND CHANGES IN TRADE REGULATIONS, THE IRISH WHISKEY INDUSTRY PASSED A GOAL OF 12 MILLION CASES SOLD AND IS WELL ON ROUTE TO HIT MORE MILESTONES. What’s helped Irish whiskey speed along? In part, creative distillers have worked to change opinions and show that Irish whiskey has moved past being stuffy.

Perhaps most importantly, creative bartenders have introduced a new generation of whiskey drinkers to the spirit’s complexity and versatility. “I’ve always said that bartenders are the key to attracting new drinkers to anything, be it whiskey or otherwise,” explains Chilled

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100 member J.A. Harrison of Nashville. “Distributors can put in all this time and effort to take new product around and schedule meetings with general manager’s and beverage directors to get bottle placements in bars and restaurants, but if bartenders aren’t pulling it off the back bar and telling their guests, ‘hey you should try this, I really like it,’ then it just sits.”

ADVANCED MIXOLOGY As with most industries, the Irish whiskey category has seen a considerable rise in premium expressions, with consumers looking to tradeup while at home. Brands across the board have been experimenting with a longer aging process—whether it’s a two-year extending to four or aiming higher with eighteen years and up. Regardless of the aging process, brands have been successfully banking on whiskey drinkers becoming more interested in premium expressions. The pandemic caused a surge in premiumization that few could have predicted, but Irish whiskey makers have been ahead of the game.

It’s not just aging that has allowed for premiumization.

Brands worldwide have worked on improving their product to appeal to an audience looking for highquality. This can mean everything from utilizing unique new casks, upgrading packaging to look more sophisticated, and finding the best possible raw ingredients.

THAT'S THE SPIRIT

"

Our signature Irish whiskey cocktail at The Dead Rabbit is our Irish Coffee. It took us a long time to get it right, and I genuinely think the one we're doing now with Bushmills Original is the best. Bushmills Original has the highest grain content of the blends, which makes the whole Irish Coffee lighter. Irish Coffee shouldn't be heavy or overbearing. Even our staff is commenting on how good it is."

-Sean Muldoon, co-owner of NYC’s The Dead Rabbit

DEAD RABBIT IRISH COFFEE 1 oz. Bushmills Original Irish Whiskey ¾ oz. rich Demerara syrup 3 ¼ oz. Sumatra Coffee

As distillers work to push the boundaries of the Irish whiskey category and cater to these new drinkers, many have opted to explore the effects of cask finishes. Some of the most popular brands have experimented with aging in ex-beer casks, but there is more variation than just that. Ex-sherry casks, wine casks, and even apricot brandy casks have been tried by intrepid distillers looking to add unique notes to their expressions. These unique expressions have helped introduce a new generation of bartenders and drinkers to the category.

One of the biggest influences on both the surge in premiumization and the increased importance of packaging is that the average whiskey consumer has dramatically changed over the last ten years. Not

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PREPARATION

INGREDIENTS

Pour all ingredients into a six ounce Dead Rabbit Irish Coffee glass, leaving a half inch room for cream. Top with freshly whipped heavy cream.

too long ago, the average Irish whiskey drinker was mainly over 50, white, and male. Today, it’s a very different story. Today’s Irish whiskey drinkers can be any age and any gender, with millennials in particular showing fondness for the spirit. These new drinkers can still be timid, relying on their bartenders to guide their palettes, but they have breathed new life and a significant amount of money into the category.

As a new decade unfolds, the Irish whiskey category expects to continue to see strong growth, with its sights set on outpacing Scotch by 2030. Should brands continue to pursue creative expressions and unique bottling, new consumers and bartenders alike are ready and willing to show their support.

INTRODUCING ZING ZANG READY TO DRINK COCKTAILS. The award winning bold flavor you love perfectly mixed with premium spirits.

REAL DRINKS. TO GO.

Please Zing Zang® Responsibly. Zing Zang® Ready-to-Drink Canned Premium Cocktails.

9% Alc./Vol. ©2021 Zing Zang, LLC, Chicago, IL 60611.

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

GRAB YOUR TICKET TO

AN IRISH WHISKEY ADVENTURE AS ONE OF THE NEW FACES IN THE IRISH WHISKEY SEGMENT, THE BUSKER HAS BEEN MAKING WAVES WITH ITS HIGHLY REGARDED LAUNCH. THE COMPANY DEBUTED WITH A LINE OF FOUR UNIQUE EXPRESSIONS THAT BRING A NEW LOOK TO THE MARKET. THE BUSKER ISN’T JUST YOUR TYPICAL IRISH WHISKEY. THE TEAM AT ROYAL OAK DISTILLERY HAS CREATED A STANDOUT LINE THAT HIGHLIGHTS EVERYTHING THAT’S HELPED MOVE THE CATEGORY AS A WHOLE INTO THE NEW DECADE.

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The Irish whiskey category has been growing exponentially over the last decade; it’s one of the fastest-growing spirits in the United States. Drinks Ireland, an organization that promotes and represents the category, released a report predicting that Irish whiskey will overtake scotch sales in the United States by the end of the next decade.

“In 2010, sales of scotch were running 470% ahead of Irish whiskey, whereas in 2019 the gap was down to 76%,” notes Disaronno International executive vice president and general manager in the U.S., Raymond Stoughton. “We could not be more excited to be part of this movement! United States consumers are looking to trade-up from North American whiskey and are looking to premiumize.

We have a great opportunity to take them on an affordable whiskey journey with The Busker’s portfolio of World Class Irish Whiskey.”

With such an active market, brands need to do more to stand out. Despite there being 32 distilleries, the sheer number of bottlings and expressions means that competition is fierce. New players have to do more to make an impact, something that The Busker has taken seriously. When launching, the company took a hard look at its packaging in particular. Stoughton noted that the brand wanted to challenge the historically dark, traditional tones associated with the category by opting for a bolder, brighter look. “The aesthetically ripped label emulates a ticket to that event, show, or trip that you have been waiting months, maybe years for the experience and by grabbing the bold square bottle, you have torn that ticket and are off on your journey, wandering to discover the next adventure.”

While still honoring its Irish heritage, The Busker is taking full advantage of Irish whiskey’s changing audience. Their modern approach attracts a contemporary drinker while still offering the full Irish whiskey experience that appeals to even the most old-fashioned.

Along with its modern packaging, The Busker has kept ahead of the trends by utilizing a range of cask finishes. “We use three different types of barrels for our aging process as well, including specially selected bourbon casks that give us what we’re looking for: notes of vanilla, caramel, sweetness, and that creamy feel,” says Stoughton. “Our Oloroso Sherry casks come from Spain and are once again selected for the offering that it gives with deep, dark notes as well as the nutty and ripe fruits we expect. Our Marsala casks

are hand-selected from Cantine Florio, one of the oldest wineries in the south of Italy (1833), and the finest casks are used to deliver balanced sweetness and complexity of spices.”

Developing complex and delicious flavor takes several steps—starting with high-quality raw ingredients. “Both of The Busker’s main ingredients, water, and barley, are in plentiful local supply from the surrounding barley-growing farms and the Barrow Valley Aquifer, a massive natural underground reservoir containing 200 million cubic meters of water located 70 meters directly below the distillery,” explains Royal Oak Ambassador Woody Kane. “We source our grains locally and ensure that only the highest quality is chosen to produce an exceptional spirit for maturation.”

The next step is its unique barrels, which Kane notes are sourced carefully from trusted partners. “Through the whole distillation process, into maturation and of course getting the finished product into bars, the one focus we have is that of quality,” shares Kane. The brand recently had its quality recognized with a range of distinctions at the L.A. Spirits Awards. “Each one of The Busker range received an award in its category, and our Single Malt coming away with The Best Irish Whiskey,” says Kane.

With the market for Irish whiskey steaming ahead, brands that take bold strides forward like The Busker will be well-positioned to succeed.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

THE CRAFTING OF A NEW

IRISH CLASSIC

As the first Irish whiskey to emerge from the western province of Connacht in over 105 years, Drumshanbo Single Pot Still is a leading example of the changing face of the category.

Head distiller at The Shed Distillery, Brian Taft, has worked with his team to create a truly distinctive addition to the Irish whiskey category. The spirit starts with a mash-bill of both malted and unmalted barley blended with Irish Barra Oats. The mix is slowly distilled by hand, triple distilled, and then aged in Kentucky Bourbon and

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Sherry Oloroso Casks for five years.

The color and flavor found in each bottle come from natural aging with no added color or flavor.

Barra Oats and the distinctive barrels are just two parts of what makes Drumshanbo a standout, but they are worth further exploration. The Barra Oat is a native to Ireland and considered an outstanding variety thanks to its plump size and golden color. When used in a whiskey mash, it adds a silky mouthfeel with an intriguing creaminess and spicy finish.

When crafting cocktails with Drumshanbo Single Pot Still Irish Whiskey, keep it simple with high-quality ingredients. The brand recommends trying a Japanese Risshu cocktail—a combination of whiskey, soda water, and a twist of lemon and orange peel.

The effervescence allows the whiskey’s notes of caramel and honeysuckle to pop.

These notes work perfectly in tandem with the flavors drawn out from the barrels—creating a fullbodied, smooth, and dynamic whiskey.

Another factor that sets the line apart is its ability to interact and teach its customers. The new Irish whiskey drinker is thirsty for knowledge and a story, something that the team at Drumshanbo is ready to share. “We opened The Shed Distillery Visitor Experience and Jackalope Café last September to bring visitors on a curious journey into the Inner Sanctum of the authentic distillery to witness how every precious drop is slow-distilled by hand, handbottled, sealed, and labeled by the proud team at the distillery for customers in over 60 countries across the world,” shares Pat Rigney, founder and managing director The Shed Distillery, home of Drumshanbo Gunpowder Irish Gin. The distillery started with just two employees and now has a staff of 50, many of whom were previously long-term unemployed. Taft trained the entire team in the art of hand-distillation, creating a uniquely knowledgeable staff that works together to create a spirit steeped in the history and tradition of Irish whiskey.

With the Irish whiskey market growing, the team is very aware of what trends and consumers are leading the market. “The growing admiration for Irish whiskey across the world has been driven by the expansion of expressions and styles and the

dynamic culture of innovation and new product development from these new handcraft distilleries,” explains Rigney. Noting these new expressions and styles have established Irish whiskey as a versatile spirit both alone and in cocktails.

“The demand for Irish whiskey remains strong; now more than ever, we must not lose sight of our responsibility and vision of sustainability, employment, and a thriving Irish economy,” adds Rigney. “We must ensure we live up to the standards of the ‘Irish Whiskey’ label, as its future, longterm value will be determined by the quality and authenticity of the brands, the attention to detail, and a taste that rivals the world’s greatest scotches, bourbons, and whiskeys.”

Along with its whiskey line, The Shed Distillery also crafts the highly acclaimed Drumshanbo Gunpowder Irish Gin. The Irish gin has been an enormous success, earning the title of Ireland’s favorite gin the year it was launched and the prestigious ‘Best Gin Oscar’ in 2019 at the Flaviar Awards. The brand suggests that it’s the perfect spirit to toast with this Saint Patrick’s Day! With its authenticity and ‘Premier Grand Cru’ quality, Drumshanbo Single Pot Still Irish Whiskey is a prime example of what’s helping the Irish whiskey category press forward with incredible growth.

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ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Celebrating St. Patrick’s Day the 2021 way

For many bars across the United States, St. Patrick’s Day is an occasion for tradition. This year, bars will have to work around restrictions. “It’s so hard to plan for St. Patrick’s Day this year,” notes Chilled 100 member Lauren Pellecchia of O’Neal’s Tavern in Ohio. “We are tossing around a lot of ideas on how best to structure the day while keeping our staff and guests safe. The only definite plan we have is to continue to stay compliant with all Ohio mandates. This means extra door staff to ensure all high traffic areas are sanitized. Capacity will be monitored closely (no seat, no entry), and we will be using singleuse plastic.”

On a normal year, O’Neal’s hosts a range of St. Paddy’s Day traditions.

The tavern taps its green beer starting at the stroke of midnight.

“We have several regulars who come see us very late on St. Paddy’s Eve so they can be first to celebrate the moment the clock strikes twelve,” enthuses Pellecchia.

From there, the festivities only get better; the tavern has live

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entertainment, all kicked off by the Cincinnati Highland Dancers (a local Irish Dance school). “For us bartenders, St. Patrick’s Day is a marathon! We usually finish our closing paperwork, cleaning, etc., around 5:30 am, which is also when we are legally allowed to serve alcohol again. And that’s when the staff will toast another successful day with a shot of Tullamore D.E.W., and then go home and sleep!”

the Emerald Fizz, a concoction with Tito’s, Midori, Peach Schnapps, and soda.

Like many bars around the country, for O’Neal’s, having to-go options will be key this year. “I will be putting together St. Paddy’s Party Packs that will be available for preorder,” shares Pellecchia. The kits contain cocktails, St. Paddy’s day swag, and an invite to view the tavern’s entertainment via live While working at O’Neal’s for the stream. last ten years, Pellecchia has built up a respectable cocktail program, For bars that still haven’t developed but on St. Patrick’s Day, the craft a plan for the holiday, using social menus are set aside to make way media to your advantage is one for efficiency. “On St. Patrick’s Day, of the most critical aspects. Make we are more focused on speed and sure customers know what you’re volume than specialty cocktails,” offering and when. If possible, she explains. “But before we get work with your local chamber of too busy, we sell a lot of Irish Mules commerce or tourism board to (Tullamore D.E.W., Irish breakfast spread awareness. Creating to-go tea-honey syrup, lemon juice, cocktails, canned or bottled beer and ginger beer). I always batch kits, and specialized takeout menus our signature shot—Shamrock that can be ordered in advance to Shooters (raspberry vodka, Blue help bring in a consistent revenue Curacao, sour, topped with Red stream.

Bull).” As for signature cocktails, they have to be simple. O’Neal’s is

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

Dewar’s

PORTUGUESE SMOOTH

By Joseph Luparello

IN 1846, JOHN DEWAR OPENED “JOHN DEWAR AND SONS,” A SMALL WINE AND SPIRIT SHOP IN PERTH, SCOTLAND, WITH HIS TWO CHILDREN TOMMY AND JOHN ALEXANDER. LITTLE DID THE FATHER AND SON TRIO KNOW THEY WERE AT THE BEGINNING OF A JOURNEY THAT WOULD CHANGE THE COURSE OF WHISKY HISTORY. THAT ONE DAY, THE NAME DEWAR’S WOULD BE SYNONYMOUS WITH GLOBALLY RENOWNED SCOTCH WHISKY. BACK THEN, THE SPIRIT ACT GAVE JOHN DEWAR A NEW OPPORTUNITY TO BLEND WHISKIES AND CREATE SMOOTH BLENDS OF HIS OWN. THE RESULT WAS A LEGACY. When John Alexander and Tommy fully inherited the company from their father in the 1880s, another step was made toward international success. John tackled the role of optimizing whisky and its process, while Tommy sought to innovate how whisky was advertised and sold. Tommy ventured for two years around the globe and appointed over 30 salespeople to help the brand spread its wings. After several more years of preparation, Dewar’s true home was founded in 1898 by the brothers. Its name, the Aberfeldy Distillery. Aberfeldy was constructed to create the single malt heart appropriate for all Dewar’s blends and meet the whisky needs of all of its international demands.

One of the most critical moves in Dewar’s history was the promotion of their desk clerk, AJ Cameron. Taking on his new role as master blender, he pioneered the doubleaging process. A technique that still lends Dewar’s a great deal of admiration today.

The proof is in its most current limitededition series release—a double-aged Portuguese Smooth cask-finished whisky.

The scotch whisky is aged for eight years total and utilizes a finishing process

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incorporating Portuguese ruby port casks.

Flavor notes range from sliced apricots to honeydew melon and red cherries. Subtle notes that are also detectable include black currant and vanilla.

Describing the inspiration for the limited series, the seventh overall and first female master blender in Dewar’s history, Stephanie Macleod says, “The Smooth series celebrates combining flavors and combining cultures to make amazing things happen! We started with rum casks from the Caribbean, we then moved to Mexico with the World’s First Scotch to be finished in Mezcal casks with Ilegal Smooth. Now we’ve moved to Portugal. Ruby port casks give a fruity vibrancy to Dewar’s 8, which is delicious.”

Macleod offers bartenders some pointers for the best way to enjoy Dewar’s special caskfinished whiskies. “We always say the best way to enjoy any of our whiskies is exactly how you best like to enjoy them. There is no right or wrong way. However, we always recommend enjoying our whiskies neat, on the rocks, or in a delicious and refreshing Highball. Our Portuguese Smooth goes great in a Spiced Tonic Highball.”

We always say the best way to enjoy any of our whiskies is exactly how you best like to enjoy them. There is no right or wrong way.

— Stephanie Macleod, Dewar’s master blender

Portuguese Smooth Highball INGREDIENTS

2 oz. Dewar’s Portuguese Smooth Fever-Tree Aromatic Tonic Orange (for garnish) PREPARATION

Add whisky to a chilled Highball glass, fill with ice and top with aromatic tonic.

Garnish with an orange.

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SHAKING AND STIRRING

LAUNCHES

BISTRO VODKA Beautiful inside and out, this quintessential French wheat vodka tastes great in your glass and looks elegant on your bar. This awardwinning vodka was created by French designer Stephane Aussel, along with his two partners. The Parisian French “Bistro” originates from the Russian word for “quick snack or drink.” Enjoy Bistro in all your favorite vodka cocktails.

DOS PRIMOS TEQUILA Spanish for “Two Cousins,” Dos Primos is brought to the tequila category by country singer Thomas Rhett and his cousin, pecan magnate Jeff Worn. This sipping blanco tequila is crafted from 100% hand-harvested blue agave grown in the Los Altos and valley area of Jalisco, Mexico.

INGREDIENTS

THE PHUKET

BLOODY BISTRO

2 oz. Dos Primos Tequila Blanco 6 oz. sweet tea Sugar

By Bradley Walther Alex’s Bar, Long Beach, California INGREDIENTS

PREPARATION

2 oz. Yebiga Prva Rakija ½ oz. light agave syrup 1 oz. key lime juice Ginger beer (to top) 4-5 drops Bitter End Thai Bitters

INGREDIENTS

1 ½ oz. Bistro Vodka ¼ oz. lemon juice ¼ oz. hot sauce 3 oz. tomato juice PREPARATION

Put all ingredients into a cocktail shaker with ice. Mix firmly for 30 seconds.

Serve in a tall glass. Add celery stalk and other favorite garnishes.

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SPIKED SWEET TEA

Cold brew tea. Add sugar to taste. Add tequila, stir and pour over ice. Serve with lemons if you’re fancy.

YEBIGA “PRVA” Two years ago, Faith No More’s rock bassist Bill Gould decided it was time that the United States got a taste of Serbian Rakija, a bracing fruit brandy made from plums. The 86% proof spirit can be sipped neat or mixed into cocktails; it has a lightly spicy, fruity, and floral flavor profile that works well in a range of mixed drinks.

PREPARATION

Shake Yebiga Prva with the light agave syrup, key lime juice, and ice. Strain over crushed ice and top with ginger beer. Dash with Angostura bitters and garnish with mint sprig.

PHENOMENAL SPIRITS RY3 WHISKEY Made from a blend of three carefully handpicked mash-bills and three distinctive aged statements, RY3 is meticulously blended to create an unparalleled whiskey. Once blended, the mix is finished in vintage rum casks to create silky-smooth rye with complex and fruity notes.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. RY3 Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

ARRRRRRRDBEG ISLAY SINGLE MALT SCOTCH WHISKEY Created in honor of distillery manager Mickey Heads for his retirement, Ardbeg launches a new bottling, Arrrrrrrdbeg! The bottling is matured entirely in ex-rye casks. A spicy mouthfeel leads to fruity flavors and a long finish with gentle smoke.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Arrrrrrrdbeg!

Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

EZRA BROOKS 99 Ezra Brooks brings a new addition to its award-winning line with Ezra Brooks 99. This oak-barrel-aged Kentucky Straight Bourbon Whiskey is bottled at 99-proof. Despite the stronger poof, the line has a smooth, mellow finish thanks to a charcoal filtration. Drinkers will notice a spicy, rye-bourbon-mash-bill taste and an enhanced flavor profile due to the higher proof.

MANHATTAN INGREDIENTS

2 oz. Ezra Brooks Straight Rye Whiskey ¾ oz. sweet vermouth 1 dash bitters Cherry (for garnish) PREPARATIONS

Add ingredients to a mixing glass with ice. Stir gently, then strain into a chilled cocktail glass. Garnish with a cherry.

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WWW.MOZART-SPIRITS.COM

@mozartchocolateliqueur Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | PLEASE DRINK RESPONSIBLY

So, what exactly do we see trending right now in cocktail culture? Understandably, distinctly colored ingredients that are packed with flavor and speak directly to a guest’s health and well-being. Dominant flavors like citrus and berry and herbs like ginger, sage, lavender, and of course mint comfort people. Particularly in the colder months, many of us are drawn to warming concoctions featuring vanilla, cinnamon, cayenne, and allspice. In the same vein, we may find ourselves gravitating toward colors that reinforce mental and emotional stability, such as botanical purples and greens, with brights like red, yellow, and orange fueling energy and happiness.

To prioritize health and wellness, savvy bartenders are seeking options with identifiable natural ingredients that pump up a cocktail’s “healthy” quotient along with its flavor. This year CHILLED’s annual Flavors Issue has identified the longstanding desire to be proactive about one’s health. We’ve zeroed-in on memorable color and flavor profiles in the issue, with special attention paid to the visually pleasing aspect of organically sourced packaging. We sought expert advice on matching spirits, like gin, for example, with other unique ingredients. And with a hopeful glimpse of the light at the end of a long tunnel, we are raising our greentinted beers in memory of packed bars with patrons celebrating St. Paddy’s Day. Mind you, we’re tickled pink about our cover story. Hockey star Ryan Whitney has made no secret about his favorite tipple—a flavorful combo of New Amsterdam’s Pink Whitney Vodka and pink lemonade. It’s got a bold nostalgic color and works wonders for one’s well-being.

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PINK SHOTS & SLAPSHOTS

By Mathew Powers

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NHL’S RYAN WHITNEY CREATES A FAN FAVORITE FLAVOR COMBO When former NHL defenseman Ryan Whitney declared his love for mixing New Amsterdam Vodka with pink lemonade on the Barstool Sports podcast, Spittin’ Chiclets, it started the #PinkWhitney social-media movement—the combo was a hit! New Amsterdam promptly responded by creating the wildly popular 60-proof Pink Whitney flavored vodka in 2019. Ever since, the vodka has become the largest flavored vodka and one of the largest spirit introductions in the past five years for the brand.

“Growing up, I loved pink lemonade. I loved it so much,” says Whitney. “So naturally, later in life, when I started drinking and I’m like, ‘what am I going to mix vodka with?’ My favorite drink in the world: pink lemonade.

Mixed it in. The rest is history.”

Nathan Barras, senior brand manager for New Amsterdam Pink Whitney, describes the drink as having “the perfect balance of sweetness, natural lemon zest, and clean, refreshing taste.” He adds, “the thousands of social media posts using the #PinkWhitney hashtag reinforces our aspirations of building Pink Whitney as a shot brand for a new generation of consumers.”

It might surprise some that Whitney, along with fellow NHL-alum and Spittin’ Chiclets co-host, Paul Bissonnette, would passionately market a pink drink, but they could care less.

“I really can give two f&#%*,” laughs Whitney. “Who cares what something looks like?” He adds, “If you’re going to actually chirp somebody because their drink is pink, oh, no, you’re chirping the drink that tastes so amazing and goes down into my belly, shucks.”

If there are detractors, they are tough to find. “I thought, once we created Pink Whitney, we created a nice little community. But to think that it would have the legs to do what it’s done in the first year of existence, or just over that now, is unfathomable. It just goes to show the backing and the support that we have from our fans,” says Bissonnette.

The link between pink shots and slapshots has bolstered the bond between New Amsterdam and the NHL, a relationship born in 2018. “You saw it all over the arenas, and you saw it on TV,” says Whitney of the vodka. “So, for us to be partnered with a company like New Amsterdam and a vodka that’s a part of the NHL, the league we cover was just a dream for us.”

Barras made it clear that the successful partnership with Barstool Sports and the NHL will continue. But also, the popularity of Pink Whitney has expanded to include an exceptionally diverse fanbase.

“I like to describe it as hockey’s version of a John Daly, “ notes Bissonnette. “When you’re drinking Pink Whitney—whether it be in the arena, on the golf course with your friends (you know, shooting double bogey like I do) or at a hockey game itself—I think that it’s meant to remember that you’re having great times with friends. And that’s why we created it to begin with.”

These days, anything that reminds us to share moments with friends is undoubtedly welcome. So, whether it’s virtual or in-person, think pink!

To date, Dave Portnoy, founder of Barstool Sports, has raised over $40 million for bars and restaurants hit hard by the pandemic.

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VODKA

THE COCKTAIL WORLD’S CHAMELEON

By Joseph Luparello

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FOR VODKA TO TRULY BE CLASSIFIED AS VODKA,

it must be defined as a neutral spirit. In the past, the United States Alcohol and Tobacco Tax and Trade Bureau mandated that vodka be void of any distinctive character, aroma, taste, or color. But this mandate has recently been removed from the federal definition.

Vodka’s pledge to neutrality has played a substantial role in its historic journey to icon status in the alcohol world. It allows the liquor to act as if it were a chameleon in a cocktail, while working cooperatively with the other ingredients.

Despite its neutrality, countless varieties make up the vodka category, and not one label would dare display words like “odorless” or “tasteless.” Distinguishable factors are subtle in vodka, but they do exist. Different methods and ingredients give way to a range of textures and tastes. And in most cases, they are detectable to everyone’s palate.

The factors that defy vodka’s “proper” definition and help create distinctive flavor profiles are the raw materials used in the distilling process. Aside from water, grains make up a large subset of these materials, found in the form of rye, wheat, corn, or rice.

Rye-based vodkas tend to have nutty mineral notes and carry the aromas of caraway, smoke, clay, or cream. Vodkas made with rye are also spice-forward with a crisp, dry finish. Along with Belvedere’s flagship and single-estate rye vodkas, Wódka, Sobieski, Square One, and NEFT Vodka, which uses a blend of four different ancient rye grains, are some of today’s most popular rye-based brands.

Because of the complex and interesting undertones, many prefer to sip rye-based vodkas neat. But when creating cocktails skilled bartenders will use these subtle nuances to their advantage. As such, bartenders looking for an alternative to rye whiskey in classic cocktails should try using a rye-based vodka.

Subtle hints of pepper and a genuine sweetness are imparted by wheat. A few of the top-selling vodkas with wheat for a base are Grey Goose, Russian Standard, Ketel One, Wheatley Vodka, and Absolut. Wheat vodkas are known for creamy, soft notes of vanilla, which pair well with cocktails that fall on the flavor spectrum’s sweeter side.

Corn or maize is becoming a popular ingredient used in vodka production. There is usually a sweet scent present with minor oil and cracked black pepper notes adding a little burn. Some wellknown corn-based brands include Tito’s, made from 100% corn, Crystal Head Vodka, distilled from a variety of corn called peaches and cream, Monkey in Paradise Vodka, made from the highest grade American corn, and Prairie Organic Vodka, made from nonGMO organic corn sourced from farmers in Minnesota. Deep Eddy and Smirnoff are also made from corn. Blended favorites include Stoli made from corn and buckwheat and Nikka Coffey Vodka made from corn and barley malt. When mixing with a corn-based vodka, the best flavor choices to pair with are bright citrus, florals, or herbal notes.

Perhaps the most uncommonly used but quality-promising grain is rice. Typically, the taste entails light almond and charcoal notes and an unmistakably smooth finish. Popular vodkas made with rice are Haku Vodka made from 100% pure white Japanese rice, and Smoke Lab Vodka made with locally sourced basmati rice, a crop indigenous to India. To appreciate the floral, sweet, starchy flavor of rice vodka, try mixing it in a Highball cocktail.

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A SIMPLE ADJUSTMENT TO

NATURE NEFT VODKA IS A SPIRIT TRULY WORTH SIPPING

By Joseph Luparello

To stand out among competitors and become a recipient of prestigious awards, NEFT Vodka stays true to its Russian roots and Austrian craftsmanship. Unlike other vodkas, NEFT prioritizes its product’s ability to thrive in its simplicity. With the use of only pure ingredients and a tailored distillation processes, NEFT preserves its authentic characteristics to create a smooth, crisp, sip-worthy flavor profile. As a result, the brand is rapidly emerging as a leader in a new category of premium sipping vodkas.

At Austria’s revered Destillerie Freihof, NEFT carries out a high-tier, small-batch distillation process. Clean ingredients, including pristine water drawn from the Rhaetian Alps and four ancient rye grains, are essential components.

The calculated process guarantees that not one subtlety of NEFT gets abandoned. Its distillation is not rigid—yet every batch is perfected until the right aromas, flavors, and textures come through.

Using its gentle triple copper-pot distillation

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with carbon-layer filtering, the character of the mountain is maintained in the final product.

While increasing the number of times a spirit is distilled is proven to reduce its impurities, there’s a hard line for NEFT. Thanks to the high-quality foundational materials, NEFT has little to no impurities from the start, such that more than three rounds of distillation would only impede the true colors of this vodka.

CEO Jeff Mahony explains, “Our vodka uses four ancient, non-GMO, and gluten-free rye grains farmed in Lower Saxony—Amato, Askari, Pollino, and Rasant—where each silo on every farm is rigorously inspected. The grains were specifically chosen for the uniquely rich, smooth, and slightly sweet taste combination created without additives, sugars, or flavorings.” The rye grains are never mixed equally but are proportionally strengthened in the meal according to the previous growing season conditions. Each year’s

vintage of rye brings the potential of new flavors, so this “adjustment to nature,” as the award-winning Austrian distiller calls it, enables NEFT to achieve the same ultra-premium flavor profile every time.

Speaking of flavor, a sip of NEFT portrays hints of creamy vanilla, milk chocolate, lemongrass, caramel, lime chiffon, and other aromas that offer a sophisticated taste. For a bartender, these complementary flavors can be relied upon when creating any cocktail.

All this flavor gets packaged into a small oil drum, which symbolizes a core value of NEFT’s culture: sustainability. The unbreakable, recyclable, and heat resistant can, ensures an infinite level of portability and practicality. Comprised of tin and aluminum, the barrel is much lighter than glass, yielding a minuscule carbon footprint.

With NEFT, the highest quality rye and some of the purest water on earth combined with refined distillation practices result in vodka so smooth you’ll want to sip it neat.

Each year’s vintage of rye brings the potential of new flavors, so this “adjustment to nature” enables NEFT to achieve the same ultra-premium flavor profile every time.

Violet Night

INGREDIENTS 1 1/2 oz. NEFT ultra-premium vodka 3 /4 oz. crème de violet 3 /4 oz. fresh lemon juice 1 /2 oz. rosemary simple syrup 2 drops violet flower essence PREPARATION Add ingredients into a mixing tin with ice and shake vigorously.

Strain into rocks glass over fresh ice and garnish with a singed rosemary sprig.

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A FLAVOR FORMULA

BARTENDER TIPS FOR PAIRING GIN IN COCKTAILS

By Sophia DeVito

Waterloo No. 9 Gin uses nine botanicals, including ginger and licorice.

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When you think of gin, pine flavor immediately comes to mind because the distilled, alcoholic beverage is made predominately from juniper berries. Gin is one of the broadest categories with various styles and flavor profiles revolving around juniper as its common ingredient.

As with many spirits, gin was originally developed as medicine made from juniper berries steeped in wine and used to help cure chronic disease. The most popular and commonly used method of gin production is “steep and boil.”

Juniper and other botanicals steep with a neutral spirit that is reduced in strength with water. The mixture is then distilled in a pot still, imparting the spirit with aromas and flavors. While juniper may be what classifies gin as a gin, other plants and spices can be used to transform its flavor.

Some other botanicals used in gin production are coriander seed, angelica root, caraway, cardamom, ginger, and licorice. Keeping these spices in mind while pairing flavors is an important skill for bartenders to master. This information is game-changing when looking for ingredient combinations in cocktails. If looking for a starting reference point, The Flavor Bible

by Karen Page and Andrew Dornenburg is a great resource for creating endless pairings. Here is a quick guide to knowing which flavors work well together when mixing with gin.

CORIANDER SEED This seed is one of the most commonly used botanicals in gin, besides juniper— of course. Coriander seeds are derived from the cilantro plant and, depending on the region, can take on different profiles. Northern grown coriander can have an oily and fruity flavor, while coriander grown in Morocco or Spain has spicy and citrusy notes. A gin with a coriander flavor profile can pair nicely with notes of cardamom, cinnamon, or clove. Or, try adding cayenne pepper to a coriander-forward gin for a kick.

“I have played around with toasting coriander over the stovetop to bring

out more of its citrus notes,” says Chilled 100 Member JaQuan Bowser of Charlotte. “Cucumber goes extremely well with coriander. The cooling flavor complements the spice rather than competes with it,” adds Paula Lukas, Chilled 100 member, New York.

ANGELICA ROOT The root of angelica is often used in the distilling process because of its intense odor. Angelica comes from the celery family and is believed to be native to Syria. There are over 50 gins that have a noticeable angelica flavor—especially when sipped neat. Using other herbs and fruits in cocktails can bring out the complex and earthy flavor of angelica root. Rhubarb, for instance, is an excellent pairing because it intensifies the sweetness of the gin.

“Gin with angelica root flavor pairs well with raspberry and strawberry,” explains Lukas. “The sweetness of the berries brings out the earthiness of the angelica in a cocktail.”

CARAWAY Throughout history caraway has been used as an ingredient in love potions.

But in gin, it’s used for its citrusy, peppery, and menthol flavor. Once the minty freshness passes, it gives off a nutty flavor. When shaking up a cocktail with a caraway-forward gin, JaQuan recommends marrying it with one of the following: berry shrubs, honey, lavender, honeysuckle, or elderflower.

They all build great pairings.

CARDAMOM In the past, cardamom was used as a mouthwash, added to perfumes, and was even thought to cure tuberculosis.

When distilled with gin, black cardamom seeds give off a smoky finish, while green cardamom seeds provide a eucalyptol flavor. Both have a distinguishable flavor and aromas that can be easily identified. A gin that has a cardamom-heavy flavor will be warm and peppery. Use grapefruit and honey in cardamom-forward gin cocktails, advises Lukas. It balances out the warming flavors of the spice and brings out citrus and mint notes.

GINGER Ginger has a long history of being used for both culinary and medicinal purposes. The root has a spicy, earthy, and distinctive flavor, making it a favorite in the food and beverage industry worldwide. When distilled in gin, ginger lends a bright and cooling flavor with a slight peppery undertone.

The spicy and sweet aromas translate well through distilling. When mixing with a ginger-forward gin, there are tons of different flavor affinities— ginger pairs well with honey, lemon, mint, or apple cider vinegar. To enhance the spice of ginger, even more, mix with chili peppers. The two complement each other. Chilled 100 Member, Robin Kirk Wolf likes to use a ginger-heavy gin in her Gin Penicillin. “I love a good ginger and honey syrup for this, along with fresh lemon.”

LICORICE Licorice is a flavor you either love or hate. The interesting thing about licorice root is once it’s distilled, the flavor doesn’t change. Instead, the root has a powerful ability to change the mouthfeel and texture of the spirit, bringing forth an oily quality. Don’t let it fool you. It does not taste like the beloved licorice candy; rather it has a woody and anise-like flavor. When using licorice-forward gin in cocktails, JaQuan likes to mix it with other spices, particularly ones typically baked with it. “It’s great to pair with licorice since it is such an intensive flavor you need something that can stand up and not be lost in a drink. A Negroni or Martinez would pair very well with licoriceforward gin,” he says.

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Tom and Nick Maas

A FLAVOR

AFFINITY

By Joseph Luparello

THE PATH TO PERFECT COCKTAIL COMBINATIONS WITH DEATH’S DOOR GIN According to Tom and Nick Maas, the owners of Dancing Goat Distillery, their recently acquired Death’s Door Gin is a very clever gin. “It was designed around the flavor affinity principle, which relies on relationships between botanicals,” remarks Nick, who serves as vice president of distilling and innovation.

“Certain combinations trigger an emotional and physical response, which can profoundly move mountains within humans.” The flavor combo in Death’s Door Gin complements the human palate with a balanced recipe of functional botanicals purposely chosen because people are receptive to them.

Elaborating on this concept, Nick went on, “structurally, when you talk gin, there’s always going to be juniper. Next, there will either be coriander or citrus because they do the same thing in gin. In our gin, we use coriander to trigger citrus, and then we end on a cooling effect from the fennel. These three ingredients together—independent, unique, identifiable, and structurally all have importance.”

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Death's Door’s flavor affinity is as crucial as its trifecta of ingredients’ relationship with quinine.

Bringing functional and straightforward ingredients together to create the perfect Gin & Tonic seems like an effective strategy. According to Nick, this simple combination sets Death’s Door apart as a trendsetter in the industry. “A gin that complements quinine and so many botanicals for garnishing purposes—when it comes to making the perfect Gin & Tonic, there isn’t a better flavor combo than quinine, juniper, coriander, and fennel together.”

For Nick, an avid mixologist and inventive spiritsmaker, the simplicity of Death’s Door Gin’s ingredients relate easily with other elements in cocktails. “With a simple and identifiable gin, other flavors directly complement those flavors. Juniper, coriander, and fennel have a relationship with each other,” he says.

“Those flavors all have a complementary relationship with orange and mint. So, a great garnish with Death’s Door Gin is orange and mint.”

Perfect Serve Gin & Tonic INGREDIENTS 1 1/2 oz. Death’s Door Gin

Premium tonic Orange wheel (for garnish) Sprig of mint (for garnish)

PREPARATION

Fill Highball glass with ice. Pour in gin and top with premium tonic water to fill. Garnish with an orange wheel and expressed mint leaf.

Death’s Door Negroni INGREDIENTS 1 1/4 oz. Death’s Door Gin

1 oz. sweet vermouth 1 oz. Campari 2 dashes orange bitters Orange rind (for garnish)

PREPARATION

Add all ingredients to a bar glass; stir. Pour into Old-Fashioned glass over large ice cubes. Hold a thin piece of rind off a whole orange, about the size of the pad of your thumb, over a flame to heat oils, then squeeze over drink.

Nick recommends a couple of other flavor combos like grapefruit and basil, blueberry and sage, honey and thyme, and lemon and mint. “Not only do these garnishes directly complement the gin,” explains Nick, “they open up our senses and allow us to experience flavor.”

According to the Maas’, the beauty of Death’s Door Gin is in the three simple pillars of flavor—juniper, coriander and fennel. “They are functional, structurally sound, and all provide great anchor points for bartenders.

Garnishing with fresh and aromatic ingredients seals the whole deal—it’s a complete drink.”

The pair is excited to reintroduce the brand to longtime fans and the next generation of gin drinkers.

“We bought Death’s Door Gin as an award-winning formula; it received high ratings and accolades in the past,” says Tom, who is the chairman of the distillery.

“We are producing it at our facility now, and the results are better than ever. We just received the first

gold medal the brand has ever won and a 90-rating from USA Spirits Awards in the fall.”

The Death’s Door name refers to a waterway between Washington Island and Door County peninsula, a place which is said to have more freshwater shipwrecks than anywhere else in the world. “It’s a part of our history that not a lot of people know,” explains Tom. “Back in the day, you couldn’t get to Green Bay without passing through the Death’s Door strait, which was one of the earliest trading hubs in the area.” Tom shares that the name signifies individualism and perseverance with an overall desire to lead as opposed to follow, which is embodied in the character of Death’s Door Gin. The father-son duo reveals educating the consumer or bartender about the spirit itself and its best uses is of utmost importance to them. “We believe that our mission is to teach the world about spirits, and we have wonderful brands that give us tools to do just that.”

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TAKE A WALK ON THE

WILD SIDE

By Michael Tulipan | Photos by Anthony Nader @52Chefs

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Stray Dog Wild Gin is ready to take Americans for a walk on the wild side with its stateside launch.

Founder Johnny Livanos was hiking in the mountains of northern Greece when lightning struck, figuratively, not literally. On a rest break, he was sipping tsipouro, a distilled spirit made out of grape pomace, infused with some freshly picked wild herbs, and a light bulb went off. The untamed spirit in the Stray Dog bottle is the result of this inspiration.

Crafted with native Greek herbs, Stray Dog is technically a London Dry Gin but identifies as a “Wild Gin.” Handcrafted in traditional small-batch copper stills, the gin captures the flavors of the Mediterranean by using wild and savory botanicals that appear in the region’s cuisines like mountain sage, rosemary, bay leaf, fennel seed, cardamom, and mastiha (mastic). Sourced from the Greek island of Chios, mastiha is a resin from the mastic tree widely used in food, beverages, and health and wellness products. The botanicals are distilled with Mediterranean citrus and pure spring water to create a true taste of Greece.

Livanos is the scion of one of New York’s most successful Greek restaurant families, owners of Oceana, Molyvos, Ousia, and more. With this culinary background, Livanos made sure that the gin paired well with food.

“I’m always thinking about food pairings with drinks,” he says. “I love serving a Stray Dog Gin & Tonic with a seafood Crudo, Stray Dog neat with steamed mussels, or simply a Stray Dog Gin oyster shooter!”

Photo by Will Aaron

Sometimes you have to stray from the ordinary and see where life takes you. ­— JOHNNY LIVANOS, STRAY DOG WILD GIN FOUNDER

Thanks to its unique botanicals and roundness, Stray Dog is designed to be enjoyed neat or in cocktails.

Bartenders will find the gin’s aromatics work wonders in classic and savory drinks such as a Negroni or Dirty Martini. Livanos says, “The olive brine mixed with the herbal flavor profile of our gin take a Martini to the next level.” He also recommends Stray Dog in drinks with herbs like mint and rosemary, which make the gin really pop. Or try it in brighter shaken cocktails like the Aviation or Bee’s Knees. “Mixing with Stray Dog gives your cocktail a full-bodied roundness that’s difficult to find in any other gin,” he says.

Visitors to Greece know that stray dogs and cats are everywhere, especially in the capital city of Athens.

This inspired Livanos to donate a portion of the proceeds to stray animal shelters in Greece. A stray dog also features prominently on the label, itself torn to represent the city’s gritty side and the brand’s desire to “stray on its own path” rather than obey the rules.

Stray Dog Wild Gin has one goal—to be the premier Greek gin on the market. Imported by Diamond Wine Importers and already distributed in 14 states, the brand is poised for nationwide expansion in 2021 and beyond. Livanos also plans to donate to more animal shelters as Stray Dog Gin grows. Sometimes you have to stray from the ordinary and see where life takes you.

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BACKYARD BOTANICALS

FLAVORS CLOSE TO HOME 100

CHILLED MAGAZINE

By Michael Tulipan Waterloo Gin provides a true taste of place thanks to the infusion of botanicals grown near its home base on the edge of Hill Country in Dripping Springs, Texas. The company was launched in 2006 in Austin, which was once known as Waterloo. It quickly outgrew its original space and moved to its current home in 2016 with big plans for expansion that are now coming to fruition.

Juniper aside, gin is all about botanicals, which can be anything from spices and flowers to fruits and nuts. Each distillery has the opportunity to craft unique flavor profiles to represent their terroir, and Waterloo only had to look to its own backyard for inspiration.

Founder and CEO of Waterloo Gin, Daniel Barnes says, “We created Waterloo No.9 to be a true expression of the Texas Hill Country, selecting our botanicals to highlight the use of lavender, grapefruit, and pecans.”

Technically a London Dry gin but crafted in the New American style, the flagship No.9 Gin serves as the perfect base for cocktails. After nearly 100 attempts to land the recipe, the team settled on the ninth iteration, featuring nine botanicals including lavender, grapefruit, pecan, juniper, lemon, ginger, anise, licorice, and orris root. Lavender adds a floral note that softens juniper’s harsh bite, pecan lends nuttiness and a creamy mouthfeel, and grapefruit brightens everything with a balance of citrusy freshness and a pleasant bitter note.

All the botanicals are placed in a gin sock in the column of the still. As the neutral spirit heats up, high-proof alcohol vaporizes and passes through the column, stripping the botanicals of their natural oils. Once this botanically rich vapor hits the continually chilled condenser, it is reduced back into a liquid. Waterloo’s Director of Gin Research and Development Courtney Dymowski says, “This method of distilling is known as vapor distillation, which imparts a smooth softness to our gin, cutting down juniper’s piney taste while amplifying our floral accents and citrus backbone.”

“We decided to embrace this new experiment and see how the gin would age as if it was a bourbon.”

Two years later, they were happy with the result and embraced this new style. Antique is aged in new medium charred American white oak barrels for 18 to 24 months, allowing for deeper, more earthy aromas and flavors to emerge.

It’s third gin, Old Yaupon, takes its name from the yaupon holly, the only caffeinated plant native to the United States. As the base, the team uses a compound gin, vapor distillation, and maceration.

Juniper, honey, and orris are added directly into the pot of the still to give a rich sweetness and viscous mouthfeel. The addition of juniper, anise, and makrut lime in the still column brings a robust lime note and gin’s characteristic juniper pine quality. The spirit is steeped with yaupon holly in the final steps, which lends an herbal touch, and back-sweetened in the Old Tom Gin style.

It is looking to be a big year for the company, starting with the Waterloo Gin Patio & Gardens opening this spring. This expansive new public space will feature a dedicated tasting room and cocktail lounge, along with a botanical garden showcasing the gin’s ingredients.

Look for a new canned Gin Spritz line available in all fifty states coming later INGREDIENTS this year. The line will 2 oz. Waterloo No.9 Gin 3 include three flavors /4 oz. lime juice 3 using Waterloo No.9 /4 oz. simple syrup Gin as the base spirit 3-6 leaves herb of choice and incorporating PREPARATION other botanicals to Shake all ingredients over create unique flavors. ice and strain into a coupe glass. Garnish with 3-6 leaves or 1-2 sprigs (try mint, basil, rosemary, or tarragon).

GARDEN GIMLET

The company currently produces three gin variations, No.9, Old Yaupon, and Waterloo Antique Gin, which was actually born out of a mistake. “In 2010, we accidentally filled three barrels with Waterloo No.9 Gin instead of rum as we intended,” says Dymowski.

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Lord and Lady Carnarvon

A LEGACY of

ELEGANCE

HIGHCLERE CASTLE GIN CELEBRATES THE BEAUTY OF A BYGONE ERA

By Michael Tulipan

AWARD-WINNING HIGHCLERE CASTLE GIN OFFERS AN AUTHENTIC SENSE OF PLACE THANKS TO THE UNIQUE BOTANICALS SOURCED FROM THE CASTLE’S GROUNDS IN THE VERDANT ROLLING HILLS OF HAMPSHIRE, ENGLAND. THE HISTORIC BUILDING SITS AMIDST A 5,000-ACRE ESTATE AND SERVES AS THE ANCESTRAL HOME OF THE EARL OF CARNARVON, BUT YOU PROBABLY KNOW IT BETTER AS THE FICTIONAL HOME OF THE CRAWLEY FAMILY IN DOWNTOWN ABBEY.

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Highclere Castle Gin is soft enough that you imagine the Dowager Countess and Lady Cora sipping it while gossiping in the study but sturdy enough to stand up to a proper drink for the Earl of Grantham himself.

Adam von Gootkin, co-founder and CEO of Highclere Castle Spirits

First built in 1679, Highclere Place House became a castle when it was enlarged in 1842 under the direction of Sir Charles Barry, designer of the Houses of Parliament. Highclere Castle Gin is a celebration of the bounty of the harvest from its gardens, as well as its place in history.

Over the centuries, many prominent members of society have passed through the castle’s doors.

“Typically, the evening revelries would begin with gin cocktails, and sometimes end with them too,” says Adam von Gootkin, co-founder and CEO of Highclere Castle Spirits. “To celebrate Highclere’s commitment to the highest caliber of hospitality and entertainment, we have released Highclere Castle Gin.” The recipe took two years to perfect, resulting in a London Dry gin distilled with a blend of botanicals found in the castle’s orangery and ancient Monks’ Garden, along with the addition of the prized oats grown on estate farms. Highclere Castle Gin dials back the juniper and, as a result, is more citrusforward. The base spirit, English wheat distillate, is steeped in botanicals like juniper, lavender, cassia bark, lime flower, and angelica root overnight before the distillation process is finished the next day.

The ingredients also honor the castle’s long history. The lavender was planted by the Bishops of Winchester in

the 9th century, while the oranges, a smaller variety with a high ratio of oil in the peel, grow in a Victorianera orangery.

The final touch is the addition of estate-grown oats prized by racehorse owners the world over, introduced to the botanical blend post distillation. Von Gootkin says the use of the oats “creates the velvety smooth finish different from any other gin on the market.”

Highclere Castle Gin is soft enough that you imagine the Dowager Countess and Lady Cora sipping it while gossiping in the study but sturdy enough to stand up to a proper drink for the Earl of Grantham himself. Von Gootkin suggests using it as the base for a Martini, Negroni, or Gin & Tonic, though choose a type of tonic that will not overwhelm the gin. He also suggests keeping drinks simple and not adding a lot of sweeteners that mask the unique botanicals.

In just over a year since its launch, the brand has won 21 international gold and platinum awards, and Von Gootkin says, “We believe by the end of 2021, Highclere Castle Gin will be the most awarded gin in the world.”

Downtown Abbey and Highclere Castle captured the imagination of millions around the world, and this new gin shows the legacy of this legendary place will endure for years to come.

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COMPLEX

GIN COCKTAILS

MADE EASY

The Perfect Serve Gin & Tonic INGREDIENTS

2 oz. Brockmans Gin 5 oz. premium tonic Fresh blueberries and grapefruit twist (for garnish)

PREPARATION

Fill a chilled glass with big ice cubes.

Add Brockmans Gin and pour in the tonic gently over a bar spoon to keep the fizz. Twist the grapefruit peel over your drink. Garnish with a couple of fresh blueberries.

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When it comes to flavor, gin often gets pigeonholed by its inclusion of juniper, but modern distillers are changing it up with inventive new flavors and focus. As one of the leaders in alternative gin, Brockmans leads the way with its unique blend of botanicals.

Brockmans utilizes a range of globally sourced fruit, herbs, and spices for a truly unique and versatile flavor. Bulgarian coriander’s opening notes create an aromatic ginger and orange profile that leads into Valencia orange and lemon peels rounded out by blackberry and blueberry flavors.

Drinkers will also note traces of almonds, licorice, angelica, and orris, all supported by a base of Tuscan juniper berries.

“I wanted to create an exceptional, nontraditional gin that stands apart from the competition and truly appeals to a broader base of consumers than most other gins,”

Negroni

INGREDIENTS

2 oz. Brockmans Gin 2 oz. red vermouth 2 oz. Campari Slice of orange (for garnish)

PREPARATION

Half-fill a shaker with ice. Add Brockmans, vermouth and Campari and shake. Strain into an Old Fashioned glass filled with ice and stir. Garnish with a

explains co-founder Neil Everitt. “After testing several different combinations and measures of botanicals, we selected the blend that we believe is the perfect 'Gin Like No Other.' The key to our success has been getting our liquid to consumers’ lips. To taste is to believe!”

For Everitt, using Brockmans Gin in cocktails demonstrates two key points: gin isn’t just a summer drink and that the spirit is so smooth and versatile it makes creating complex drinks easy. “Even with the simple addition of two or three other carefully selected ingredients, and the right garnish, it inspires a myriad of different styles and types of drink. Each of them tasting complex due to the extraordinary notes that are naturally present in Brockmans,” explains Everitt.

Creating a memorable cocktail experience is easy when using Brockmans Gin.

Brockmans Dry Martini INGREDIENTS

2 oz. Brockmans Gin Vermouth to taste Lemon or lime twist (for garnish)

PREPARATION

Rinse or spray glass with a hint of fine dry vermouth. Add Brockmans and pour into a shaker with plenty of ice. Stir until very cold and strain into a Martini glass. Serve with a lemon or lime twist.

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RECIPES THOMAS BONFIGLIO, OWNER OF NEW YORK- NEW JERSEY-BASED RESTAURANT GROUP TRIPLE T HOSPITALITY OFFERS TWO CONCEPTS: TOMMY’S TAVERN + TAP AND TIO TACO + TEQUILA BAR. HIS FAMILY OWNED AND OPERATED BARS ELEVATE THE OLD SCHOOL TAVERN CONCEPT WITH A “MOM AND POP MIXED WITH CORPORATE IN A BLENDER” MANTRA. BONFIGLIO STARTED WITH THREE LOCATIONS AND, DESPITE THE PANDEMIC, IS SET TO HAVE TEN FULL-SERVICE RESTAURANTS THIS YEAR. Photos by Chelsea DeMonaco

TOMMY'S CHILL INGREDIENTS 1 1⁄2 oz. Deep Eddy Ruby Red Grapefruit Vodka 1 ⁄2 oz. fresh lime juice Club soda (to top) Lime wedge (to garnish) PREPARATION Combine ingredients in rock glass over ice.

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CRANBERRY MAGARITA INGREDIENTS 1 1⁄2 Milagro Silver Tequila 2 oz. Margarita mix (house-made) Fresh cranberries Cranberry skewer (for garnish) PREPARATION Muddle fresh cranberries in shaker.

Add other ingredients. Shake and strain over fresh ice. Garnish with cranberry skewer.

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RED SANGRIA INGREDIENTS Merlot Brandy Orange liqueur Peach and pineapple liqueurs Juice (freshly squeezed) PREPARATION Tommy’s famous Red Sangria is a family secret! Since the restaurant opened in Sea Bright, NJ, in 2015, the Bonfiglio family (Tommy, Yvette, Andrea, and Christina) have been asked to reveal the recipe, but the answer is always the same … It’s a secret! We got them to spill it a little.

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MANGO MOJITO INGREDIENTS 2 oz. Cruzan Mango Rum 1 ⁄2 oz. simple syrup 1 ⁄2 oz. mango purée Lime wedge and mint sprig (for garnish) PREPARATION Muddle mint and lime wedge in shaker.

Shake and strain over fresh ice. Garnish with lime wedge and mint sprig.

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HOTSPOT

SPOTLIGHT

Pangea Alchemy Lab SARASOTA’S FIRST CRAFT COCKTAIL LOUNGE

By Bryen Dunn Photos by Cat Ford-Coates

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Pangea Alchemy Lab opened in 2010 in historic downtown Sarasota, Florida. The word “Pangea” is derived from Ancient Greek, meaning pan (πᾶν, all, entire, whole) and Gaia (Γαῖα, Mother Earth, land). Co-owner Brad Coburn explains, “We wanted the name to reflect a space to offer a whole world of cocktails, so no matter where you come from, you can feel at home.” The Alchemy Lab part of the name is a kind of wordplay, as Coburn adds, “We like to think that we embody the following definition of Alchemy, a seemingly magical process of transformation, creation, or combination.”

Coburn, along with his partner, Chef Lan Bradeen, opened their casual fine dining restaurant, MéLange, back in 2007. When space next door became available, the pair decided it would be the perfect spot for Sarasota’s first craft cocktail lounge. “We feel that as hospitality professionals it’s our responsibility to lift spirits in two ways. First is to utilize topnotch spirits and lift their flavors through our cocktail creations, and the second is to lift the spirits of our guests and have them leave in better spirits than when they arrived,” Coburn states.

The discreet entrance is through an alleyway that runs parallel to Main and State Streets. Once inside, there’s a small, dimly lit room with scattered graffiti,

painted by local artist Richie Brasil. Continuing onward is the main entrance to the bar area.

Upon arrival, guests are greeted by their Spiritual Advisor who will guide them through the beverage menu, which includes six classic cocktails that have been on the menu since day one. Top sellers include the Blue Mule, a take on the Moscow Mule comprised of vodka, fresh lime, non-carbonated homemade ginger beer, and blueberry ice cubes served up in a Martini glass. The Sir Sazerac is a take on a New Orleans Sazerac, made with Earl Grey infused bourbon, demerara syrup, maple syrup cube, orange bitters, absinthe rinse, and is served flaming.

The seasonal offerings change every three months with each solstice or equinox, inspired by what’s in season. “A month before the solstice or equinox, our team gets together for what we call Cocktail Lab, where each team member is welcome to present cocktails inspired by their memories and flavors of the season. After that, the drinks are created, consumed, and the top choices make it onto the menu,” Coburn explains. There’s also Designated Drivers and Grown Ass Kids cereal cocktails, for those who want to eat cereal and drink alcoholic milk, along with all the traditional favorites as well.

For the past seven years Coburn and his partner Bradeen have done a crafted cuisine dinner series every other Tuesday during their off-season months. They’re still offering this experience, following social distancing protocols, whereby a maximum of ten people learn the history of a select cocktail and how to properly construct it. Guests then takeaway four different versions to recreate at home.

While the focus remains mostly on libations, they do offer a small bar food menu as well, with items like rabbit tacos, krab rangoons, duck spring rolls, and Cajun fries.

ALCHEMY: a seemingly magical process of transformation, creation, or combination Born in Fort Wayne, Indiana, Coburn came to Sarasota by way of Brooklyn, New York. With over 20 years of experience in the industry, he is regularly involved at industry events, founded the Sarasota Network of Bartenders (SNoB) and was the Repeal Day Gala chair from 2014-2016.

It appears that Coburn has found his calling in the industry, and shared this one final comment, “Our building is over one hundred years old, and some of the team think that it’s haunted, which just means more spirits!”

PANGEA ALCHEMY LAB 1564 Main Street Sarasota, FL 34236 www.pangealounge.com

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LAST CALL

CHILLIN’ WITH

NICKY WHELAN

NICKY CAN BE SEEN WITH VINCE VAUGHN IN THE BINGE ON HULU. SHE ALSO STARS IN THE INDIE FILM LAST NIGHT IN ROZZIE, WITH OTHER FILM CREDITS INCLUDING THE FARRELLY BROTHERS’ HALL PASS. SHE WAS FEATURED OPPOSITE GEORGE CLOONEY IN THE NESPRESSO COMMERCIALS. Photo by Robert Lynden Stylists: Joanne Black and Sarah Sullivan

DOWNTIME.

I’ve gotten back into boxing four to five times a week. I also dance.

I’ve always danced, and I love that. I have a lot of dinner parties with friends and a daily ritual of meditation.

home bar.

I have an enormous bar of alcohol at home, and to be greatly honest, I don’t even know what half of it is! Most of it have been gifts from over the years. I have so many bottles of expensive champagne— my friends love coming to my house!

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BARTENDING PAST. I’ve never been a bartender, but I jumped behind the bar once and served a drink. I was really nervous, so I don’t think I would be very good at it. LOL.

DRINK.

I love to have a sweet Margarita, and I just started drinking red wine for the first time in my life. Who would’ve thought it was so delicious!

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OUR COMMUNITY OF AMAZING BARS AND RESTAURANTS. FOR EVERY BOTTLE SOLD*

WE WILL DONATE $500

FOR EVERY COCKTAIL SOLD*

WE WILL DONATE $100

*FOR EVERY BOTTLE OR COCKTAIL SOLD AT PARTICIPATING RETAILERS FROM FEBRUARY 8TH TO MARCH 31ST, 2021.

PLEASE DRINK RESPONSIBLY.

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