In the Southwest of France, north of Bordeaux and near the Atlantic Ocean, you will find the famed region of Cognac. It is divided into six distinct appellations: Grande Champagne (also known as the 1st Cru), Petite Champagne, Borderies, Fins Bois, Bon Bois, and Bois Ordinaires. Each of our Cognac brands has a unique history and character that is derived from both the grapes grown in their respective terroirs and the people dedicated to the craft of its production.
One hundred and fifty miles south of Cognac and a bit more inland, you’ll find the Armagnac Appellation, home to France’s oldest brandy. It is divided into three crus, Bas-Armagnac, Ténarèze, and Haut-Armagnac. Here they have been transforming the fruit of their vineyards into well-aged Armagnacs for over 700 years. Each producer has its own unique quality. From young to old, experiencethe art of grape eaux-de-vie distilled and aged to perfection.
Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Vermouth, Rhum, Vodka and Specialty Spirits.
A Message from Bridget Albert
Cool Bottles - Luxury Agave
Anatomy of the Bottle -
How to Create
Bartender Submission - Linda Garcia, New York
Submission - Dallas Juanes, San Diego
Special Section - 2022 Chilled 100 Spirits
Meet the Chilled 100 Spirits Awards
Brand Owner Profile - George Manska of NEAT Glasses
Bartenders
Annual Guide To Wine
Suggesting, Selling, and Serving Wine
5 Things - with Bridget Albert
The Evolution of the Pour - Wines By the Glass
Wine By-the-Glass Menu Design - with Mel Dick
Innovations in Wine Preservation
Don’t Judge a Bottle by Its Cork. Or Cap.
Liquid Insights Tour
Strategies for Building an Eclectic Wine List
Notable Wine Trends - Le Grand Courtâge Sparkling Wines
The Way of Rosé - The Pale Rosé
Committed to Biodynamic Viticulture - Cruz de Alba
Wine Sales Behind the Bar
The Story of Wade Cellars
True Storytellers - Wines of Sartori di Verona
Get to Know Spanish Albarino - Mar de Frades
How to Spot a Quality Wine - Luna Nuda
Drink In History - The Salty Dog
Food Know How - Butternut Squash
Bartender’s Choice - Smoke Lab Vodka
Cocktails - Mixing with Gin
Mixing with Gin - Nolet’s Gin
Improper Cocktails - Brockmans Gin
Place for Gin - Blood Monkey Gin
with Flavored Gin - Puerto de Indias
Cocktails - Better Man Distilling Co. Local Gin
Behind the Storied Vodka
Drink Well - Luxury Cocktails
Celebrity Sips - Wine Lovin’ Celebs
Labels - The Journey from Grape to
& Stirring - Launches
Call - Chillin’ with Emily
VOLUME 15 - ISSUE 4
Jeff Greif
ASSOCIATE PUBLISHER, EDITOR AT LARGE
Thom Meintel
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITOR
Vicki Cruz, Lesley Jacobs Solmonson MARKETING COORDINATOR
Joy Sinacore
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR
Marlena Zygadlo
DIGITAL COORDINATOR
Dylan Perry
EDITORIAL STAFF
Isabella Cruz, Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Victoria CeCe, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall
CONTRIBUTORS
Bridget Albert, Jillian Vose, Chilled 100 Spirits Awards Winners, Richard Fri Special thanks to the team at Southern Glazer's Wine & Spirits: Bridget Albert, Eric Hemer, Brian Masilionis, Cynthia Haas, Sofia Estevez, Lee Schrager
ART DEPARTMENT
Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY
Cover Photo by Paul Robbinson Images: Shutterstock.com
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Anthony Graziano
LEGAL REPRESENTATION
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Volume 15 - Issue 4
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I write this from Shorewood, IL., my hometown, where growing up I literally lived the lyrics of Journey’s song, Don’t Stop Believing. That small-town girl … that’s me! To this day, I still enjoy my workday train ride from the big city of Chicago back to the countryside, one that’s symbolic of a greater journey rooted in my Shorewood past. The daily trip reminds me of my humble beginnings if you will and it’s now my compass of sorts. Sure, breaking out of a small town wasn’t easy and I learned important lessons along the way. I invite you to heed what you may find useful here in my words.
FOMO (Fear of Missing Out) is real, yes. Try to stay in it for longer than just the event, the seminar, the tasting, or the party. There will always be another opportunity to have fun, I promise. Get creative and inspire yourself when you feel the well going empty. Go out in nature, travel, visit a museum, do something artistic that makes you uncomfortable. Remember those experiences as they will make inspiration more accessible because your strongest source of inspiration is within you. In our industry there’s no room for complacency. When you see a need, fill it. Always ask the question. The worst that can happen is you’ll be told, “no.” But when you get a “yes,” doors may open. Most importantly, be kind to yourself. This is not easy, but you can do it. Listen to your body and eat foods that nourish you. Sit down at a table and eat. Find exercise that makes you feel satisfied!
Love our industry but love the people in your life more. Family and friends matter more than a gig. Make friends that are outside of the beverage industry and date people that have never made or served a drink. Permit yourself to allow the people you love to be your soft place to land. The more you are exposed to in this industry, the more you will be surprised how little you know about it. You’ll be fine. Just keep trying to learn and do your best.
If nothing else, I believe in you.
Bridget Albert is Southern Glazer’s Wine & Spirits Sr. National Director of Education Beam Suntory. She is the founder of the National Charity Foundation of the USBG. Bridget is an advocate for upbeat education that makes an impact. She has designed beverage programs and produced trainings for top national accounts that include the Hilton Worldwide Resorts, Delta Airlines, American Airlines and Crystal Cruises. She has been repeatably featured in the White House Historical Happy Hour series and was the first featured female mixologist on the Food Network’s Iron Chef America Battle Mango. She has won numerous awards and honorable mentions for her work including 1st place at Tales of the Cocktail’s Bar Chef Competition and has been nominated repeatedly for their Top 4 Beverage Mentors in the World.
For their third collab, PATRÓN Tequila and LALIQUE launch the Series 3 collectible, a celebration of the Weber Blue Agave plant. PATRÓN Master Distiller David Rodriguez and his team masterfully curated a blend of extra añejo tequilas that can never be replicated. The taste features hints of spices, dried fruits, sherry wine, and intense wood. Marc Larminaux, Lalique’s Artistic and Creative Director, designed the bottle as an artistic interpretation of the agave plant.
“With this series we pushed the boundaries of art even further with the design of our decanter that celebrates the natural and raw materials that go into every drop of PATRÓN Tequila,” says Silvio Denz, Chairman and CEO at LALIQUE.
Announcing 11:11 Añejo Reserve, the luxury expression from Casa Del Sol Tequila is an elegant blend of añejo and extra añejo aged in French Oak and XO Cognac barrels, inspired by the magic of the golden hour and legend of the Aztec goddess of the agave. The magical and majestic bottle has an aura of seductive magic. “This new varietal is steeped in richness and infused with mysticism,” says Casa Del Sol Tequila President Colbi Corbett.
This tequila is a skillful blend of 12 extra añejos and nine añejos aged from one to five years, resulting in a profile that is alluringly rich, silky, and balanced. Cooked agave, vanilla, ripe fruits, and roasted nuts with spiced accents round out the tequilas unmatched taste, followed by a finish with hints of white chocolate, pecan, and almond. The new limited-edition bottle resembles an agave spear and is packaged in a box to allow for an engaging reveal.
Moët Hennessy’s first premium-tequila brand, Volcán De Mi Tierra, has just launched its most desirable yet: X.A. Made with 100% Blue Weber Agave and zero additives, this super-premium expression is a blend of reposado, añejo, and extra añejo and takes ten years to craft. The sleek shape, elegant detailing, and especially the gold-plated stopper will make X.A. widely sought after, but only a lucky few will indulge. Volcán’s dedicated distillery (NOM 1523) produces X.A in highly limited quantities and will be solely available in select high-energy nightclubs and restaurants around the world. Volcán has been granted exclusive use of “Grace Casks,” a specific barrel which imparts the perfect level of smooth sweetness.
In the village of Koskenkorva, Finland, life isn’t complicated.
The small Village of Koskenkorva is home to 2200 inhabitants located in the vast farmlands of Western Finland. The area benefits from good barley, pure water, dedicated local farmers, and a state-of-theart distillery. Working with nature’s best ingredients creates smooth, honest vodka. It’s as simple as that.
“We’re forerunners of circular economy,” says the Koskenkorva team. “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%.
Made in Finland, a country of 5,5M people located in the Nordics. Summer days are so long that for almost a month the sun doesn’t set, and all that abundant light enhances the enzymatic properties of the barley.
Famous Finnish designer Harri Koskinen designed the Koskenkorva logo. His designs can be found in many museums, including MoMA in New York.
The barley fields and the village in the design represent the almost 1,500 farmers growing the world’s northernmost barley for Koskenkorva Vodka, most grown within a 200km radius of the village.
The paper label is made of FSC-certified sources.
The bottle doubles as a beautiful water bottle when the label is removed. The texture of the glass surface honors local handmade glass manufacturing tradition.
The wooden closure is made from certified, real beech. The GPS coordinates of the village are burned on top of the closure.
Koskenkorva (meaning ”ear of the rapids”) is named after the village where it’s distilled.
The unique, organic shapes in the font reflect the craftsmanship and authenticity of the village.
The stamped seal of approval ”1953” represents the year the brand was established. It is still distilled in the same distillery as when it was founded.
The icons show that the vodka is glute-free and vegan-friendly.
The distillery uses 100% of the barley grain. This zero-waste mentality has been passed on from generation to generation to generation. What is not used for vodka goes into making animal feed and paper. The rest is used as fuel to run the bioenergy power plant.
Some surefire elements are found in award-winning cocktail programs that other bartenders can follow if they want to level up their guest’s experience. Master Mixologist Jillian Vose proves this with her craft cocktail creations found on the bar menu at The Dead Rabbit.
Throughout her years at The Dead Rabbit, the bar was crowned World’s 50 Best Bars and Tales of the Cocktail World Best Bar and Best Menu, a menu to which Vose contributed over 40 cocktails. Her cocktail program unveils her mastery in crafting refined recipes that round out the bar’s extraordinary experience. “An important element of a great cocktail program is that your guests have a consistent yet surprising option of drinks to choose from,” says Vose. “Also, that there is something for everyone. If we were all the same, things would be super boring, right?” We asked Vose to offer some simple steps to creating a successful beverage program.
Bartenders hoping to create a sought-after beverage program should start with a bit of R&D. “I would advise that bartenders start by visiting other bars,” shares Vose. “See what you like and don’t like. Get ideas from what you see and read. Figure out the type of bartender you’d like to be. Stay active in your community of industry professionals and get to know other bartenders. You’d be surprised how far that can take you.”
“In my opinion, for a bartender to be successful, they must be a team player, have drive and ambition, and of course make a well-balanced and delicious drink,” explains Vose. “Having a bar team that’s in sync with one another, where egos stay at the door, is an important element to cocktail programs that work. Engaging the staff with new opportunities and ongoing education is a big factor in attracting talented and driven employees.”
“If you’re hoping to create a well-balanced and uniquely crafted cocktail, you should first learn the classics to understand the basics of balance and consistency in the drinks you put out,” says Vose. “Once you know these templates of classics, you can start tinkering around with making your bespoke cocktails. Would you be impressed with a chef that could cook you sous vide fancy, five-course tasting menu but fail to cook an egg properly? Probably not.”
In a mixing glass, add liquids
and strain off ice with
Nora glass. Express
and
over the
Jillian Vose is the co-owner of Hazel Apple, a bar concept opening in Charleston, South Carolina in collaboration with Sean Muldoon. Regularly ranked among the world's best bartenders and cocktail creators, Jillian’s encyclopedic knowledge—particularly of Irish whiskey—and outstanding technical and communication skills mean that she is in demand for workshops worldwide. She has co-authored three books on cocktails and Irish whiskey, including Paddy Drinks: Modern Irish Whiskey Cocktails. Vose was previously bar manager/beverage director at The Dead Rabbit in Lower Manhattan. Named after a street gang of the era, The Dead Rabbit is the culmination of Belfast barmen Sean Muldoon and Jack McGarry’s lifelong dream. The bar has won seven Spirited Awards from Tales of the Cocktail, including World’s Best Bar.
Even though your beverage program should be consistent, this does not mean you shouldn’t change your drinks over time but do keep to a certain standard and style that your guests depend on.
Allow each staff member to contribute to the menu and feel comfortable sharing ideas on improvements and expansion. Welcome different ways of thinking to incorporate a variety tastes and styles of making drinks and bartending.
Award-winning actor Giancarlo Esposito joins Dirty Devil Vodka as Global Ambassador and Chief Storyteller. “We are using innovative technology to create the smoothest and cleanest tasting vodka ever made,” says Dirty Devil Vodka founder François Tremblay. “Giancarlo’s success in redefining complex character roles in fresh and edgy performances makes him the perfect partner to help us share Dirty Devil Vodka with the world.”
Representative of his new genre of “Young Country,” YoCo Vodka was founded by Polow Da Don to provide novice and connoisseurs a once in a lifetime experience. YoCo Vodka is your ticket into the world of Young Country; an expression of freedom and individuality for the new generation. YoCo Vodka “intends to build a deeper connection between a consumer’s lifestyle with music and cultural events, and encourages all consumers to enjoy life, responsibly.”
Small-batch Alabama distillery owned by NBA legend and MVP, Charles Barkley, Redmont Vodka is made from corn, providing a smooth finish without a harsh aftertaste. For many years, Barkley wanted to invest in a business in his home state of Alabama. Redmont Distilling Co. presented the perfect opportunity for him to be a part of the Birmingham business community. Redmont features the purest reverse osmosis water, 8X distilled, and flows through advanced carbon filtration systems.
LINDA GARCIA FELL IN LOVE WITH bartending after beginning the sommelier minor where she was required to take a mixology management course at Johnson and Wales University. After earning her associates degree there, she went on to compete at Twin River Casino’s annual bartending competition which led to her first barback opportunity at The Dorrance in Providence, Rhode Island.
Garcia recalls she never really had any specific mentor in her life. “I feel that I am a sum of many parts just like my cocktails,” she says. As a bar back, she observed bartenders at work who inspired her and her future career.
Garcia’s advice to new bartenders is to keep learning. “There is so much information out there on several platforms; podcasts, social media,” she says. “Just have fun with cocktails, think outside the box. To me cocktails are drinkable art!”
Garcia’s favorite ingredient right now is sherry. “Fino and Manzanilla are like my salt and Amontillado and Oloroso are my pepper in cocktails,” she explains.
Garcia credits food as the inspiration for most of her cocktails. When creating a cocktail, she thinks about how she can transform an ingredient in liquid form. “Recently I riffed on an Old Fashioned inspired by butter pecan ice cream,” explains Garcia. “I call it Butter Me Up.”
oz. Roasted Yerba Mate-
Leblon Cachaça
Tito’s vodka
kiwi juice
acid
juice
Shake with ice and double strain into ice filled pineapple mug.
with 2 oz. club soda. Garnish with 3 pineapple leaves.
ROOTED SIMPLY IN A PASSION FOR creating balanced concoctions is where Dallas Juanes says he found the inspiration to become a bartender. He specifically enjoys crafting cocktails that are approachable, geeky, fun yet maintain skillful status.
Like many other mixologists nowadays, his development as a crafter of cocktails gets influenced by what goes on in the kitchen. His skills are enhanced most by “my appreciation for the culinary components in mixology,” shares Dallas. “Chef Ronnie Schwandt, a mentor of mine, has taught me always to ask myself questions that guide me in the right direction.”
Dallas currently tends bar at the Verbena Kitchen in San Diego, a joint that operates uniquely without a liquor license. Because the dynamic of creating cocktails is completely altered, he and his team are challenged daily to develop full-strength cocktails using fermented low-abv spirits. Luckily, they have an infinite supply of inspiration, allowing them to constantly push the envelope and maintain their notoriety as a top cocktail bar in San Diego.
As far as ingredients go, his number one right now is Pandan. “It’s versatile, adds a creaminess to my syrups, and allows me to utilize an Asian component outside an Asian menu,” explains Dallas.
When creating a cocktail, he considers the importance of dilution. “It’s all about the shake. Over shake a Margarita and you get tequila water. Over stir an Old Fashioned, the cocktail loses its integrity.”
Another piece of advice Dallas offers novice and at-home bartenders is, “Never stop learning. If you’re not learning, you’re not growing.” He also stresses that bartenders must master the basics to grow.
3 oz. low abv white rum-infused with coco nob and wood chips ¾ oz. falernum
1 oz. lime juice
¼ oz. pandan syrup ½ oz. mauby reduction 2 dashes coco bitters 1 egg white
Build all ingredients in shaker tin, dry shake to aerate, add ice and shake to dilute. Chill, double strain, garnish with cinnamon sprinkle, blue borage and pandan leaf.
We get it. “The Vodka of Tomorrow” is certainly a bold claim. But the experts are telling us we might just be onto something…
We’re honored to have received The Chilled 100 2022 Bartender Seal of Approval. It’s great recognition for a vodka we think belongs on every bartender’s shelf.
But it’s not just the experts who’ve taken a liking to Broken Shed. As the fastest growing imported vodka brand in the US, it seems like everyone else is catching on. Try it for yourself and see what all the fuss is about.
NO ADDITIVES SWEETENERS OR GMO s. GLUTEN-FREE FROM START TO FINISH.
Our Chilled 100 Spirits Awards in 2022 brought bartenders and brands together for a weekend of spirits tasting and rating, ending in an awards ceremony during our first annual Spirits Award Gala.
Our Chilled 100 professional bartender select judges traveled from all over the country to join us in judging over 300 products that entered the Chilled 100 Spirits Awards this year. Upon completion of rating and ranking these brands, our judges took to the awards ceremony stage during our Spirits Awards Gala held at this year’s Bar Convent Brooklyn to announce their choice of recipients for the coveted Chilled 100 Bartender Seal of Approval and other category awards emblems, like Excellence in Sustainability, Best Woman-Owned Brand, or Break Out Brand awards.
Our gala guests were eager and excited to find out this year’s Chilled 100 Spirits Awards winners, and so were we! The drinks were flowing, the guests were glowing, and the entire night was a success. We can’t wait to do it again next year!
Check out some of the highlights from the evening and celebrate with us the brands that earned top honors at our first annual Chilled 100 Spirits Awards.
THE SPIRIT’S INDUSTRY IS SATURATED WITH AWARDS and accolades, medals and tasting points, but what do they all mean? Between the enormous amount of spirits ratings and reviews available today, it’s difficult to know if your brand is being judged by the right people and the significance of their scores. The Chilled 100 Spirits Awards gets liquid to lips of the people who matter most, the bartender. Going a step further, The Chilled 100 Spirits Awards are designed as bartender tools measuring quality using numerical and categorical awards that speak to other bartenders.
Each entering brand earns a Chilled 100-Point Scale Score for quality, along with the opportunity to earn the coveted Bartender Seal of Approval, which speaks to other bartenders as a must-have brand behind the bar, backed 100% by our working bartenders. Entering brands can also earn Emblems of Excellence in categories that resonate with today’s bartenders such as Break Out Brands, Sustainability, Women-Owned, Packaging, etc. As such, entering brands understand the usefulness of awards that are judged by bartenders for bartenders.
The Chilled 100 Spirits Awards are judged by working bartenders who are experts in their field, hold respected industry certificates and degrees, and set the trends for what we are drinking these days.
“Entering the Chilled 100 Spirits Awards competition fundamentally provides an unbiased perspective. The judges offer their expert opinions, which we can then share with the trade and consumers. It's very easy to say we have a great tasting spirit. Buy us! But having the support of these experienced individuals allows us to communicate with our constituents in a way that's believable. We put a lot of time and effort into making our tequilas and mezcal. This effort really shines through when we are awarded by an industry notable such as Chilled Magazine. In short, it means a lot to us, and we feel very proud to be acknowledged for our efforts.”
- Jennifer Van NessVice President of Marketing, Lobos 1707 Tequila
“We at Rampur Single Malt see great value in awards competitions. It is an excellent way to have our spirits evaluated by a respected group of tasters in the company of other fine examples of the category. Not many people can engage in such extensive comparative tastings themselves, and we are happy to help provide the feedback such opportunities allow. The Chilled 100 Spirits Awards clearly provided a unique opportunity to Rampur Single Malt, even when compared to other grand scale tasting events. The panel of working bartenders and spirits professionals provides a tasting environment that speaks to real world applications. These folks are at the top of their craft, existing wholly in not only the sometimes-insular world of fine spirits, but the wider universe of cocktail application and current consumer trends. Their insight cannot be overvalued, and we are honored to have been rated so highly by such experts.”
Rampur Asava President of International Business, Radico Khaitan Ltd.
“Spirits competitions are beneficial to brands because they help in exposing the brand’s products to everyday consumers. When selecting a new or unfamiliar product to buy, most people will search online for product reviews and awards. If the brand has acquired an overall positive image, the consumer is more likely to give the product a try. Additionally, these competitions provide necessary feedback from industry luminaries with regards to a product’s quality while showing how the product stacks up against other products in the same category.
The Chilled 100 Spirits Awards is a very good concept and has loads of future potential because it is different than most competitions in that the products are judged by people who are solely behind the bar. This is nice because it removes a lot of bias that can be found in some of the larger spirits competitions and brings validation to a brand because it shows that the products that win are being used by the people who judge the competition. We were honored that our Blanco Vermut did so well, and we look forward to seeing the Chilled 100 Spirits Awards grow over the coming years.”
Great tequila should be inclusive, global and approachable. With Tequila Komos, life is a special occasion and every day is worth celebrating. Join the revelry.
Newer, lesser-known, smaller-by-volume, and craft brands appreciate spirits awards to get their product much-desired industry recognition but also to receive valuable feedback and gauge if their spirit brand resonates with bartenders and are relevant in today’s market.
“Spirits Awards competitions are a valuable barometer for distillers to understand how objective and expert third parties perceive and grade their spirits in controlled tasting environments. These arduous tasting experiences that award finely crafted spirits offer producers quality feedback that is extremely difficult to duplicate in their day-to-day operation. It's easy for distillers to get into a groove and work in a bit of a vacuum of similar palates; and competitions are a great way to gut check and diversify your flavor feedback. As a new brand on the market, we entered the Chilled 100 Spirits Awards with an objective mindset to compile feedback about our products. We work extremely hard at our craft, with long hours away from our families working on our products, and when our brand was called in earning the Emblem of Excellence for Break Out Brand honors, we were more than proud. Any award or honor is validation of the diligence and attention to detail we put into each bottle. It is a great honor.”
“Spirits competitions inspire consumer confidence. They allow smaller brands who don’t have the massive budgets of the liquor conglomerates to compete for consumer attention on shelves. It’s an external validation of the quality of our product. As a recognized industry source, with veteran judges, recognition in the Chilled 100 Spirits Awards puts Sorel in an elite class. It is a remarkable distinction which we proudly bear to our customers, proof of consensus that Sorel is a superior product.”
“By entering the Chilled 100 Spirits Awards, we are putting our products in the direct hands of the consumers, buyers, and influencers, bringing brand awareness to our portfolio. Winning a Chilled 100 Spirits Awards shows as we design our portfolio to be superior quality and taste. A portfolio to be proud of.”
In the village of Koskenkorva, we run on bioenergy, 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
“At Bespoken Spirits, we are committed to sustainably crafting whiskey through innovation and wood mastery. The validation of our craft in a blind, unbiased tasting by a panel of industry experts proves we’ve created a premium spirit. That’s why we turn to organizations like Chilled Media. Evaluation by trade experts helps us to further refine our craft and inspires us to make even better and more flavorful whiskeys. It has been an honor to win these two prestigious awards for our Bespoken Rye Whiskey (97 Points and Emblem of Excellence for Sustainable Brand). Bespoken Spirits sustainably crafts its spirits with wood mastery, and the high score is proof that we’re making a premium whiskey unlike any other. Equally as important, we are thrilled to be recognized for our sustainability efforts as it’s a cornerstone for our brand. By utilizing our unique twice-toasted finishing process, we minimize wood and energy usage while maximizing whiskey flavor. Furthermore, we prioritize sustainability at every stage of the spirit-making process. All our used barrels go to either breweries and wineries for whiskey caskfinished beers and wines, or to local agricultural organizations who convert them to planters.”
- Mary Mcgerity Trade Marketing Director, Bespoken Spirits“Spirit award competitions are important for brands, especially smaller, discovery brands like Santa Teresa. Winning these accolades helps us amplify our quality credentials while introducing the brand to new audiences. These awards help us build on our belief that we are producing one of the world’s best tasting rums in Santa Teresa 1796. To be recognized as one of the top spirits especially rums in our industry by a panel of well-respected industry experts like the Chilled 100 is an honor. Santa Teresa 1796 started in the United States and continues to grow within the on-premise. It’s a great recognition to see leaders of our spirits industry rate our incredible rum so high. It’s a testament to the 225 years of heritage and craftsmanship that goes into making our rum.”
- Edwin Hincapie Brand Director, Santa Teresa 1796 Rum
“As a new spirit brand coming to market, entering award competitions are extremely beneficial for building credibility and establishing excellence within the industry. When results are published, we’re able to see how the products we entered rank against direct competitors in specific categories. The results also provide us with a better understanding of what industry stakeholders think of our product. Additionally, we leverage the wins earned at Spirits Awards competitions in various marketing collateral and they are instrumental in further expanding our presence in the retail and digital spaces as well as our availability in new markets. MPL Brands is honored that Dough Ball Whiskey was recognized in the first Chilled 100 Spirits Awards. Being selected for such coveted awards like the Bartender Seal of Approval Award and the Emblem of Excellence for Break Out Brand Award is a true testament to the innovation and quality we strive for at MPL Brands. As a newcomer to the flavored whiskey category, The Bartender Seal of Approval in particular, is a special win for Dough Ball. Bartenders have a huge impact on any growing spirit brand as they are the “boots on the ground” people utilizing these products, so we are extremely pleased to know that Dough Ball was so well received by Chilled bartenders. Dough Ball’s website was recently updated, and we are proud to now showcase the Chilled 100 “Break Out Brand” digital medal and the 96-point high score on the home page.
To be sure, spirits brands also want the recognition and respect from today’s bartenders. Professional bartenders set drinking trends, and in many cases, decide what is being served behind bars. Earning awards from well-respected bartenders give a brand validation and recognition they deserve.
“As the fastest growing imported vodka in the United States, we were confident that Broken Shed was resonating with consumers. But receiving recognition from a team of dedicated spirits professionals is a whole new level of commendation that the team are proud of. Having our vodka reviewed in the Chilled 100 Spirits Awards and receiving 95 points with a Bartender Seal of Approval was a tremendous honor. These awards validate our hard work and confirm that we’ve created a truly special vodka which will continue to shine in the United States and beyond. Receiving the Emblem of Excellence in Sustainability Award was also great recognition of our continued efforts to reduce our footprint as we share our vodka with the world.”
- Mark Simmonds Master Blender, Broken Shed“The main interest for us to enter Spirits Awards competitions was to have a third-party opinion about the potential of our product in the on-trade scene. We know that Absente absinthe and Rhum Barbancourt are quality spirits, highly appreciated for their rich and powerful taste, but not all quality spirits are highly suitable for bars. To be a “must have” in the bars, a spirit tasting great must also be versatile enough to make great cocktails. And that’s something that the users (i.e., bartenders), not suppliers, can best determine. As we believe Chilled fairly represents a bartender's choice, Chilled selecting Rhum Barbancourt and Absente absinthe for the Chilled 100 Spirits Awards confirmed to us that we were right to think these products should be promoted to the on-trade. It is also acknowledging the relevance of both the categories (XO Rhum and absinthe) and the brands Rhum Barbancourt and Absente, in the assortment of fancy bars.”
- Jean Baptiste Robert CEO, Crillon Importers
“We know that the spirits and wines in our portfolio at Zamora Company USA are among the very best, highest-quality products in the world, but it’s always nice when others recognize that too. That’s why entering competitions like the Chilled 100 Spirits Awards are so valuable, and why we’re so proud that our brands scored so highly, and that Martin Miller’s Gin was awarded a Chilled 100 Bartenders Seal of Approval medal in this year’s event. The Chilled 100 Spirits Awards judges are influential and talented bartenders and cocktail experts and so it’s truly an honor that they recognized our brands with scores like 96 for Mezcal San Cosme, 95 for Villa Massa Vermouth Giardino, 95 for Lolea Sangria, 92 for Double Cross Vodka, 94 for Martin Miller’s Gin, and 91 for Licor 43."
- Andrew Stewart Brand Manager, Zamora Company, USA“Entering the Chilled 100 Spirits Awards competition and winning the coveted Chilled 100 Bartender Seal of Approval for two of our top spirits from our portfolio, Drumshanbo Gunpowder Irish Gin and Gracias a Dios Espadín, is such a phenomenal honor and a mark of excellence that is humbling to receive. We have been championing these two outstanding spirits for years and to have them revered by industry professionals is truly the icing on the cake. We are so grateful for the opportunity to bring these delicious spirits to the market and to share them with the world. We can’t wait to show you what’s next!”
- Dave Singh Spirits Director, Palm Bay International
“Chilled Magazine is well respected publication in the adult beverage industry and our objective is to share our new outstanding products we have with the on-trade community. I feel that Chilled Magazine is a great way to achieve this and the fact that 51% of the readers have an impact on what products their business carries and promotes is an important and valuable opportunity. We are excited that The Whistler Irish Honey was recognized as the top flavored whiskey brand in the competition. The product is made with all-natural honey from the Cooney families half a million Irish Honeybees and is incredible! We see great applications with this brand in the on-trade for any account. The consumer response to this product has been amazing. Having the Bartender Seal of Approval helps the distributor sales personnel to share these reviews with their customers.”
- Dan Whitmore Prestige Beverage Group
“We are thrilled and honored to have earned the coveted Bartender Seal of Approval along with outstanding scores for both our Smoke Lab Aniseed (95 pts.) and Smoke Lab Classic (94 pts.) vodkas at the inaugural Chilled 100 Spirits Awards. The Chilled 100 Awards are judged by a group of the most valued and respected bartenders working in the industry today. Their reviews are representative of the most exacting standards and their influence on consumer decision making is critical to any brand’s success. Winning this extraordinary recognition is a testament to our commitment to delivering exceptional vodkas that showcase the versatility, craftsmanship, and uniquely Indian flavors that are at the heart of Smoke Lab Vodka.”
- Varun Jain CEO and Founder, Smoke Lab Vodka“Spirits competitions are very important to new and emerging brands. It helps us gauge if we are on the right path or if we need to rethink our product. At Ron Colón we have received dozens of awards since our launch in 2020 and it gives us confidence to go out and build our brand knowing that our liquid is among the best out there. Winning a medal at the Chilled 100 Spirits Awards is important because it is chosen by bartenders in a blind taste test. Bartenders are the gatekeepers of the industry and can make or break a brand. We are ecstatic that they love Ron Colón!”
- Katy Wallace U.S. Brand Director, Ron Colón
“We love entering spirits awards competitions at Ole Smoky. It really allows us to showcase the expertise of our distillers. Sometimes Moonshine (and to some extent, flavored whiskey) gets looked at like a less sophisticated category within the spirits world. By having experts taste, rate, and award our ’shines and whiskies, it gives Ole Smoky a lot of credibility with consumers, bartenders, and mixologists. I believe many people have tried our brands after seeing they're award winners and that is a big benefit as we're constantly striving to get ‘liquid to lips’. We entered our Ole Smoky Mango Habanero Whiskey into the Chilled 100 Spirits awards, 2022 and scored 91 points. We're very happy with this high score, especially since the judges are made up of bartender experts from around the country. Mango Habanero is a unique flavor profile for the whiskey category, and we were very pleased the judges noticed the complexity with it and the layers of flavor. In addition, Ole Smoky Distillery was a winner of Emblem of Excellence 2022 Breakout Brand award, which we are hugely proud of. We're pleased that expert bartenders are realizing the strong presence that Ole Smoky can have in the on-premise.”
- Mason Engstrom Vice President, On-Premise & Military, Ole Smoky Distillery
"At Basbas, we were excited about the first ever Chilled Spirits Awards because the Chilled 100 Bartender group is truly an industry family with a network of mixologists and industry players that get together to advance the industry and showcase amazing talent. It makes perfect sense for a brand like ours to feel at home here. Receiving the Emblem for Excellence, Breakout Brand Award is something that we highlight to our customers because it’s not just about flavor, value, and mixability. It’s also about style, and that’s something we can be proud of.”
- Paul Geller CEO, Holy Seed Beverage Group
Our Chilled 100 Spirits Awards, 2022 brought bartenders and brands together for a weekend of spirits tasting and judging, ending in an awards ceremony during our exclusive Gala.
Our Chilled 100 Bartender group is comprised of the most valued and respected bartenders working in the spirits industry today. Currently behind some of today’s hottest and most sought-after bars, these professionals traveled from all over the nation to join in tasting, testing, ranking, and rating participating spirits in our Chilled 100 Spirits Awards.
Through an extensive application and interview process, the team at Chilled Media, led by our Chilled 100 National Ambassador, Wendy Hodges, chose a team of highly experienced and impressively accredited bartenders who had notable skill sets which included tasting and judging spirits.
Most of our judges hold professional development recognition in the spirits industry along with educational certificates, such as WSET Levels 1 and 2, Executive Whiskey Steward, CSWS Sherry and CRT Tequila Certified, Cicerone and Sommelier certified, and various other degrees and expert qualifications.
Many bartenders in our team of judges either own or manage bars, while some have founded their own spirits brands or bar products. All have either participated in and won bartender competitions and volunteered or judged in spirits tasting and rating events. The group was an extraordinary combination of bartenders, at the top of their game and passionate about their ongoing knowledge in the world of spirits.
The group put their tasting skills to the test for our three-day rating and ranking event. Hundreds of spirits were swirled, sipped, sniffed, (and spit), with the judging group determined to give the most accurate feedback and ratings to the participating spirits. Plus, the judges took extra care to decide on the coveted Bartender Seal of Approval awards along with our special Emblems for Excellence.
In all, the bartenders chose 34 products that earned the Chilled 100 Bartender Seal of Approval, an awarded industry tool that speaks to other bartenders, indicative of a spirit or product that is a must-have behind any noteworthy bar. As such, bartenders back every brand earning the Chilled 100 Bartender Seal of Approval, 100%.
We couldn’t be prouder of our Chilled 100 Spirits Awards, 2022 group of judges. They are truly a group of extraordinary professionals with amazing personalities each, of course, with their own unmistakable bartender charm. Their collective expertise leveled up our event to a highly developed and enlightening experience.
award-winning Victoriana is evidence of Glen Scotia’s timeless style.
its robust and deeply decadent cask strength liquid, to its classic packaging cues, Victoriana is a celebration of Glen Scotia’s proud whiskymaking history. Its recent award as ‘best no age statement whisky 2022’ at the world spirits competition is testament to how our modern day distillery team are inspired by traditions from the past, ensuring our young whiskies
still
class’.
Did you know that flavor is 90% aroma? This fact means when you are tasting spirits, especially high-proof cask strength offerings, alcohol burn can prove detrimental, and the glass type becomes key. Unfortunately, the commonly used tulip-shaped glass concentrates aromas in just this way. That unfortunate effect, and a happy accident, led to the creation of NEAT glasses, an increasingly popular new spirit-nosing glass for tasting professionals.
The acronym NEAT stands for Naturally Engineered Aroma Technology. It perfectly describes the nearly ten-year process of creating the ideal tasting glass. One designed to eliminate pungent nose burn and numbing while enhancing the ability to savor, enjoy, and detect the aromas the distiller intended.
The lengthy development of the NEAT glass started at a Bordeaux tasting in Las Vegas in 2002. There, NEAT founder George Manska met famed glass artist Dale Chihuly, who convinced him to take an introductory glass blowing class. As tends to happen at an intro course, things went awry when it came time for Manska to make his own piece, and the resulting glass took on a curious form. He kept the “mistake” and soon forgot about it.
Manska and His Naturally Engineered
Technology
Glasses Change How We Sip Spirits.
A few months later, he reached for the so-called “mistake” when tasting a cask strength whisky. None of the expected ethanol nose burn was present. When he compare-tasted the spirit using a common tulipshaped tester, he found the burn was indeed there. “The tulip aroma was pungent, nose-burning ethanol characteristic of a cask strength spirit, yet the mistake had no alcohol; the mistake delivered much more complexity and intense character aromas than the tulip,” shares Manska. “It was the aha moment of my life.”
Christine Crnek, who Manska credits as co-inventor, suggested they manufacture the glass, and their company Arsilica Inc. was born. Nine years of testing and development, including 52 design revisions, followed before the glass was ready for its public debut in 2011. Along the way, they relied on Manska’s training as an engineer with a penchant for scientific research and methodology as they studied olfactory physiology and applied physics and chemistry to create the glass.
The team then put the glass to the test in a controlled study by the University of Nevada at Las Vegas (UNLV) Chemistry Department, comparing the NEAT glass with the tulip taster and other spirits glasses.
The results confirmed their belief that the NEAT glass was superior.
“NEAT is the only tool specifically designed for enjoying, understanding, and finalizing purchasing decisions for all spirits,” Manska says. Its increased surface area allows for more swirling, which can unlock hidden aromas or even reveal flaws, dissipates ethanol, and even eliminates nose-rim bumping common with tulip glasses.
The glass has proven popular with bartenders, customers, and spirits associations, now serving as the official tasting glass for more than 34 tastings annually. In addition, the company continually engages in consumer and bartender education through journals, magazine articles, blogs, and their website www.theneatglass.com.
For bartenders, Manska recommends the “Pepsi challenge” or serving the same spirit side by side in NEAT and tulip glasses. This challenge provides an opportunity for conversation and often results in glass sales on the spot. Even better, he says, “Sales of topshelf spirits have jumped as NEAT and great spirits come together to build customer loyalty.” And that’s a win for the bottom line.
“
The mistake delivered much more complexity and intense character aromas than the tulip,” shares Manska. “It was the aha moment of my life.
PREMIUMIZATION OF SPIRITS across categories is a trend having a major impact on what we’re drinking these days. Especially in the tequila segment, consumers have traded up to higher level agave spirits. Pioneers of superand ultra-premium spirits have paved the way for new styles of tequila to emerge. And these spirits are resonating with today’s consumers in tradition and transparency.
Tequila Komos is a line of ultraluxury tequilas including Añejo Cristalino, Reposado Rosa, and Extra Añejo. These expressions are redefining ultra-luxury tequila by using innovative distillation practices inspired by Mediterranean winemaking. Tequila Komos also works to build sustainable practices in Tequila Mexico by repurposing agave waste and supporting the local community.
Create the luxury Revel Water cocktail and taste the future of tequila.
1
1
oz. Añejo Cristalino
oz. fresh-pressed watermelon juice
oz. fresh lime juice
oz. simple syrup
Add all ingredients to shaker tin with good ice and shake. Strain into a glass over fresh ice. Garnish with a piece of watermelon.
1 ½ oz. gin or vodka
3 oz. grapefruit juice, freshly squeezed Grapefruit slice (for garnish)
Wet the rim of a highball glass and dip in coarse salt. Fill the glass with ice, then add the gin (or vodka) and grapefruit juice and stir gently to combine. Garnish with grapefruit slice.
A kissing cousin of the Greyhound, the Salty Dog is a simple sipper constructed in a highball glass of gin, grapefruit juice, and accented with a salted rim—the definitive ingredient between a Salty Dog and Greyhound.
Of course, with only three ingredients, using premium everything is key. Fresh squeezed grapefruit? Mandatory, especially if you want to avoid bottle juice’s overly sweet, industrial flavor. Keep in mind the darker the grapefruit flesh is, the sweeter it’ll be. Craft dry gin? Check. Culinary salt, such as Maldon’s or black Hawaiian? Yes, please. And let’s not forget about the ice. To prevent watering down the drink’s sour-sweet zing, ice should be made from filtered or bottled water and the bigger the ice cubes the better, although some barkeeps make it with crushed ice.
The first in-print recipe of the Greyhound appeared in Harry Craddock’s The Savoy Cocktail Book, a 1930 publication featuring 750 of the London Hotel bar’s most popular drink recipes. Like most historical classic cocktails, the original creator of the Greyhound is a mystery. Most credit Craddock. However, because grapefruit is a man-made hybrid of two citrus fruits—sweet oranges and pomelos or shaddocks— appearing in the mid-1700s, we know the Greyhound didn’t exist any earlier than the 18th century.
As for the Salty Dog origins, rumor has it that a comedic actor named George Jessel in the 1950s wanted to tone down the Greyhound’s pucker factor and added a salted rim, which flips the flavor profile on its head. Thus, the new name was appropriate. Also, during this mid-century period, bartenders began swapping out gin for vodka in both canine moniker drinks. (Ever heard of Salty Dog’s celebrity creator? Turns out, Jessel’s prolific career as an entertainer, from the vaudevillian circuit to Broadway, earned him a star on Hollywood’s Walk of Fame on the 1700 block of Vine Street.)
Variations on these classic dog drinks include the Italian Greyhound with a splash of Aperol and the Shiba Dog that swaps out gin or vodka for sake.
One of the easiest cocktails to nail every single time, the classic Salty Dog recipe is a good one to whip up for a howling good time.
the Butternut Squash has a natural sweetness making it a perfect but unexpected ingredient to include in your cocktails.
Max Stampa-Brown tells Chilled that butternut squash is a “great blank canvas for ingredients that run the gamut from herbaceous to acidity to fruity.” Behind the bar at Bandits, the Garret Bars dinerinspired West Village Property, a butternut squash puree is made that can be infused with all different kinds of herbs and sugars for a unique cocktail syrup.
Stampa-Brown believes that butternut squash pairs well with any warm and spicy ingredients, such as turmeric, ginger, and cayenne. When it comes to spirits, he says it’s great with tequila and pisco, bright spirits that are herbaceous and earthy.
2 oz. pisco
½ oz. lemon juice
1 ½ oz. butternut puree/syrup*
½ oz. Cara Cara orange juice
oz. ginger syrup
1 egg white Orange peel round Black pepper
*Butternut Squash Puree:
Peel and half butternut squash, then deseed, scraping seeds out with a spoon. Cut squash into cubes or half-moons. Boil. For every lb. of butternut squash, use 2 cups of water. The squash is done when a knife slides through with ease. Drain (reserving the water from boiling).
Add sugar to taste and six sprigs of tarragon to the hot water from boiling. Blend the butternut squash with a stick blender, sugar, turmeric powder, and a pinch of salt. Consistency should be thick but not watery.
In a Boston shaker, combine ingredients; dry shake then whip shake with ice. Double strain into a large coupe and garnish with a round orange peel. Present guest with a pepper grinder, turn once, leave New York forever.
The SILKS gin creation is led by mother (Marie Cooney) and daughter (Sally Anne). Working alongside award-winning distiller, Michael Walsh of Boann Distillery, they have created this beautiful and approachable gin. The Signature Botanicals are hand-foraged from their apple orchards–apple blossoms from their trees, honey from their bees and elderflower from their hedgerows.
Smoke Lab Vodka is India’s first-ever homegrown luxury vodka. We asked Smoke Lab Founder and CEO Varun Jain about his new age, award-winning vodka, including Smoke Lab’s popular Aniseed Vodka, which is quickly becoming a bartender favorite.
“We want professional and home bartenders alike to know that Smoke Lab Vodka is highly versatile making
it a great choice for mixing up popular classic and contemporary cocktails while also offering an exciting new palate for creating cocktails that highlight the distinct flavors of India,” says Jain. “We are extremely proud of our Aniseed Vodka. It showcases one of many distinct flavors of our country and we are very excited to bring it to consumers.”
INGREDIENTS
2 oz. Smoke Lab
Aniseed Vodka 2 tsp. dried cranberries 1 orange wedge squeezed 1 dehydrated orange slice 3 drops orange bitters
In a tumbler, pour Smoke Lab Aniseed and dried cranberries and muddle until the flavors are released. Add three drops of orange bitters and squeeze a fresh wedge of orange and drop. Overfill the glass with crushed ice. Garnish with dried cranberries and dehydrated orange.
We now have the SmokeTop cocktail smoker! It is fast, easy, and takes up minimal bar space. As a bar tender and manager James Middleton created the SmokeTop to effectively smoke cocktails on a busy Friday or Saturday night shift. You can smoke several cocktails at a time, and it only adds 5-10 seconds. It adds not only a spectacular visual effect, but also aromatic toasted depth to any drink.
Don’t worry you can use the SmokeTop with all kinds of drinks. Mai tai’s, Margaritas, Dark and Stormies, Kamikazes, the list goes on. Because it’s a cold smoke you can even smoke wine, cheese, ice cream, or whatever your heart desires.
Smoke Lab Aniseed Vodka is an all-natural playful exploration of a much-loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom note on the palate. It is extraordinarily smooth and creamy, making it the perfect complement in classic and complex cocktails. “We encourage all to have fun mixing up creative and delicious cocktails with a range of ingredients that highlight our vodka’s unique flavor profiles, from premium mixers and juices to fresh herbs and spices, seasonal fruits and vegetables, and creative garnishes,” notes Jain.
1 oz. Smoke Vodka Classic
1/2 oz. Aperol
1/2 oz. white wine
Grapefruit tonic water
Fresh grapefruit and rice water shrub
Shake all ingredients together. Strain into a tall glass with ice and top with tonic. Garnish with a long orange peel and serve.
Check out some of the sophisticated cocktails bartenders are making with Smoke Lab luxury vodkas and keep an eye out for the highly anticipated launch of Smoke Lab Saffron. “We are preparing to launch additional flavors that showcase India’s finest quality ingredients and skilled craftsmanship on the world stage,” shares Jain. “Our first new flavor will be Saffron, a spice that features prominently in Indian cuisine and is widely known as one of the world’s most expensive spices.”
INGREDIENTS
oz. Smoke Lab Aniseed Vodka
oz. vermouth
oz. fresh lime juice
oz. Sancha tea honey syrup
egg white
In a shaker filled with ice, measure the above ingredients, and shake well. Serve strained into a tumbler glass with ice. Garnish with a sprig of rosemary and
slice of dehydrated orange.
EVERYONE ENJOYS SIPPING A NICE GLASS OF RED, WHITE, OR PINK WINE AFTER A LONG DAY, A SHORT DAY OR, HONESTLY, ANY DAY AT ALL. IT’S THE ULTIMATE WAY TO UNWIND AND RELAX! AND WHILE YOU REALLY DON’T NEED A REASON TO DRINK YOUR FAVORITE WINE, IF YOU’RE LOOKING FOR ONE, HERE ARE SOME OF YOUR FAVORITE CELEBRITIES WITH THEIR CHOICES OF VINO.
X-Men actor is a big wine lover. In an interview, Jackman mentioned that he does not stick to a particular type of wine. He enjoys trying out various brands and types of wine. “I love the Henschke Hill of Grace wines,” he’s mentioned.
“That and the Penfolds Grange. They are probably the two best Aussie wines.”
SARAH PAULSON
“I love wine, although I’m not a connoisseur. I prefer Pinot Noir, and sometimes I buy Montepulciano,” says the award-winning actress. “I also like Layer Cake, which is good wine. Apparently, I like anything with the word cake in it.” We’d have to agree, especially since Time magazine named Paulson one of the 100 Most Influential People in the World.
RICHARD GERE
The Pretty Woman star has made his affection for great wines well known. He has professed his love for Italian wines, specifically reds. The Officer and a Gentleman heartthrob is such a wine lover he launched his own Brunello di Montalcino wine label.
The Breaking Bad star and co-owner of Dos Hombres Mezcal is a fan of Quintessa wine, saying it’s a “beautiful red wine that he can’t live without.”
While arriving at the Cinema Society debut of her popular film, The Lego Movie, Banks stated that her favorite wine is Sancerre.
“Someone once told me that there is no such thing as a bad Sancerre … and that was good advice. Now, every time I see Sancerre on the menu, I order it,” she says. Elizabeth likes wine so much, she partnered with Archer Roose wines.
Carrie Underwood admitted that she’s not particularly picky when it comes to wine. “If it’s red, it’s alright with me,” she exclaims. I guess it’s a lot ‘like having wine after whiskey,’ huh Carrie?
THE CONCEPT OF SELLING WINE BEHIND THE BAR IS CONTINUOUSLY EVOLVING, AND SO SHOULD A BARTENDER’S KNOWLEDGE BASE OF WINE. IN PARTNERSHIP WITH SOUTHERN GLAZER’S WINE & SPIRITS (SGWS), CHILLED PRESENTS ITS PRACTICAL AND USER-FRIENDLY 2ND ANNUAL BARTENDER’S GUIDE TO WINE: THE EVOLUTION OF THE POUR.
While by-the-bottle wine selections on-premise have always been a thing, over the past few decades, by-the-glass menus have changed how bartenders suggest and sell wine to their guests. Driven by the evolution of preservation systems, packaging developments, and a renewed interest in innovative wine trends, by-the-glass wine menus earn increased and well-placed attention by bar owners, bartenders, and their guests.
Our 2nd Annual Bartender’s Guide to Wine asks the experts and some of the industry’s most experienced wine personalities to guide us through what it takes to build a successful wine program today.
With this Bartender’s Guide to Wine, we suggest simple strategies for creating a unique and assorted wine menu that sells behind the bar. To suggest a wine to their guests, bartenders rely on tasting notes, including color, aroma, and mouthfeel.
Taken a step further, Chilled includes a “storytelling for sales” category to complete a bartender’s sales arsenal. Storytelling for sales notes exciting information about a wine, including how it’s made and by whom, to help suggest and ultimately sell wine, boosting sales.
Furthermore, in the world of wine connoisseurs, the age of a typical wine consumer has made a compelling shift. More and more, we witness a new, younger generation of wine drinkers. One of the key selling points to reaching this group, beyond tasting notes, is the story behind the wine. Today’s wine drinker loves the personal experience of learning about the winemaker, vintner, or vineyard owner, of knowing the reasons why a wine is named what it is, or what the label signifies. It creates a memorable experience beyond just enjoying a good glass of wine.
So, our storytelling for sales category highlights a winemaker’s backstory, heritage, and philosophy, along with other newsworthy business practices like diversity, equality, and inclusion, biodynamic, and ecofriendly. We also include a wine’s sense of
place and terroir, or simply, which innovative trend a category of wine belongs to.
In the spirit of staying on-trend, we include the experts at Southern Glazer’s Wine & Spirits because they know their stuff. Especially where the wine business is headed and the benefits of bartender and consumer awareness. As such, being on trend, or innovating beyond a trend is important to operating a successful business, especially if you are working with wine.
Speaking about today’s wine trends, Brian Masilionis, SGWS Director of OnPremise National Accounts Commercial Strategy, shares, “A variety of sparkling wines, rich reds, and a unique rosé or two are some trendy wines every bar should carry. In addition, organic, natural, vegan, and women-owned wines are on the rise and can play a significant role in your program.” Add to these trends, rosè cocktail sales continue to grow, the current pétnat sensation, orange wines are having a moment, and wines that are biodynamic and environmentally friendly. Plus, screw top, boxed, and canned wines are here to stay.
We cover all these trends and more, combined with everything a working bartender needs to know to increase wine sales behind the bar in our 2nd Annual Bartender’s Guide to Wine.
Bridget Albert is the Senior Director, External Communications & Corporate Social Responsibility at Southern Glazer’s Wine & Spirits. She is the author of Market Fresh Mixology and Life, Love, Happiness and Cocktails. She is the co-host of the celebrated podcast Served Up that amplifies diversity, equity and positive change in the beverage community. She has won numerous awards and the first female mixologist to appear on the Food Network’s Iron Chef America. Bridget shares 5 things every skilled bartender should know about serving wine at a bar.
There’s a specific glass for just about every beverage there is. Understand the right wine glass for the different styles of wine. Just like cocktails and beer, a glass makes the difference on the taste.
Know how to read a wine label. The label tells the story of the wine beyond the ABV. Often you will learn about the region, winery, and maker.
Holding a wine glass is totally different than grabbing a pint! Hold the stem with fingers on the base. Practice opening wine and your pour. Give opening and pouring wine the same finesse as you use when pouring a beautifully crafted cocktail.
To sound skilled, gain skills! Study, study, study wines through taste and journaling. Learn what excites you most about the wine! The basics you can always commit to memory. Sharing your genuine passion about what excites you about a wine creates trust and an opportunity to create a new guest experience!
SGWS supplier partners have incredible education and information available to you. Start by asking your sales rep to provide education on the wine and ask what resources are available for your continued education on the category.
By Terri Marshall
If you stepped into a bar for a glass of wine in the mid-1970s, your choices would have been limited to a house red or a house white— unless you were up for buying an entire bottle. Mel Dick, Senior Vice President and President, Wine Division, for Southern Glazer’s Wine & Spirits, takes us back to the beginning of the wine-by-the-glass (BTG) program.
“Restaurants would offer a white or red house wine, typically generic with no grape variety or vintage, just a general region of origin such as Product of France,” Mel explains. “Starting around the mid-1970s, suppliers and distributors started getting creative, printing wine by-the-glass menus for restaurants featuring several different wine options—sparkling, white, rosé, and red at different price points. These were of higher quality than basic house wine, made from specific grape varieties and more specific regions of origin.”
Mel recalls some of the early strategies he suggested to amp up wine by the glass sales. “I remember walking into a very upscale restaurant that was not selling very much wine and suggested they take a bottle of cabernet, chardonnay, pinot noir, fume Blanc and Champagne, put the bottles in buckets on the bar and tell their customers we’re introducing wine-by-the-glass.”
Several now familiar wines were introduced primarily through BTG in restaurants. “Robert Mondavi introduced his 1.5-liter bottles of Robert Mondavi red and white table wines with a by-the-glass strategy,” says Mel. “On the wine list, there was a large section that said, ‘Enjoy a glass of Robert Mondavi wines of Napa Valley, red and white, by-the-glass.’”
In the early 1980s, BTG programs began to expand across the country. “During the mid80s, I tended bar in a leading steakhouse that featured an eight-bottle Cruvinet BTG system, which kept the wine fresh under inert gas and at the proper serving temperature,” recalls Eric Hemer, Senior Vice President and Corporate Director of Wine Education at Southern Glazer’s Wine & Spirits. “I sold a lot of wine BTG at my bar. It was innovative and
interesting to my customers, and honestly, I could serve a glass of wine a lot faster than I could make most cocktails.”
To create a good by-the-glass program, Mark Tucker, Executive Vice President at Worldwide Libations, suggests staying away from big national brands. “Stick with smaller producers that provide your customers with a unique experience while not giving the appearance that you are gouging prices on a wine they see for $9.99 in a liquor store.”
For a BTG program to be successful, bartenders should become more familiar with the subject. “Take an introductory course on wine,” advises Mel, adding that many are available online for convenient study time. He also emphasizes the importance of knowing how to accurately describe a wine when asked. “Know what type of food pairs well with each of your bythe-glass offerings.”
As for tips to creating a successful BTG program, Mel suggests keeping by-the-glass menus handy and, “Allow customers a small taste of an unfamiliar wine,” Hemer suggests keeping up with trends. “If Orange Wine or Pet-Nat are selling well at other bars, try them at yours.”
Le Grand Courtâge founder, Tawnya Falkner, recommends featuring a more robust BTG offering. “Reach beyond the usual suspects of chardonnay, cabernet, and pinot noir. Also, include a wide variety of wines to educate people as they venture along on their wine journey.”
Tucker adds, “A good BTG program allows customers to enjoy different wines with appetizers, entrees, and dessert whether they are dining alone or with a group of cocktail drinkers not interested in wine. In the end, it enhances the dining experience.”
“Many consumers are interested in wine today and may rather have wine than a cocktail,” concludes Mel. “Keep by the glass menus handy, and verbally tell customers that you feature a good by the glass program.”
“By-the-glass has brought the opportunity for restaurants to offer a much wider variety of wines to the consumer without making a big financial commitment,” says Mel Dick, Senior Vice President and President, Wine Division, for SGWS with over six decades of experience in the wine business. “A wellknown maxim in our industry is that ‘brands are built on-premise.’ Bythe-glass allows for the introduction of exciting new wines from grape varieties and regions not familiar to the average consumer. Looking back, these now-familiar wines were introduced primarily through by-the-glass in restaurants: 1960s, Beaujolais Nouveau; 1970s, White Zinfandel; 1980s, Pinot Grigio; 1990s, Grüner Veltliner. Here are some of Mel’s best aspects of a successful BTG program for bartenders:
1. Offer a variety of different wines at different price points.
2. Don’t double or triple up the same category. Instead, use the limited number of slots to offer more variety.
3. Don’t be afraid to change things up regularly and offer new wines. Keep it interesting.
4. Be reasonable on profit margins. Don’t gouge the customer. They are savvy on the cost of a bottle of wine.
5. Make sure to pour consistent servings. Many restaurants use a by-the-glass carafe holding 5.5 or 6 ounces to ensure a proper and consistent serving.
6. By the glass flights are a great way to keep your offerings interesting.
7. When serving, if possible, place the glass in front of the customer and pour the wine, with the wine label facing the customer so they can enjoy the full experience. Pour steadily and carefully and avoid drips.
8. Use proper wine stemware and always carefully inspect them before pouring wine. Make sure glasses are sound (no chips or cracks), odor-free, and visually clean; no water spots and the biggest no-no of all: the dreaded lipstick smear.
wine-by-the-glass bar menu design, with sgws senior vice president and president of wine division, mel dick
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There is no denying that the invention of preservation systems are changing how the world can drink wine, which is a deliciously wonderful thing!
Wine-by-the-glass is almost a given on most menus today. Over the years, the wine-by-the-glass options have certainly increased in size and popularity, mainly due to the creation of wine preservation systems. Before the 1980s, if a “by-theglass” option was available it was typically an inexpensive, generic house wine.
Eric Hemer, Senior Vice President, Corporate Director of Wine Education at Southern Glazer's Wine & Spirits, views the 80s as the turning point for the increase in by-the-glass (BTG) and by-the-bottle (BTB) options. “By-the-glass offerings became more interesting and diverse as distributors started to promote BTG to increase wine sales in bars and restaurants,” explains Hemer.
During the 80s and early 90s, businesses began to have access to new, innovative technology that allowed for wines by the glass to be held at proper temperature and kept fresh with the use of an inert gas such as argon. The argon gas prevents oxidation in the wine, stopping the wine from degrading too quickly. Because it is an inert gas, argon does not react with the wine and does not affect the taste. It’s a brilliantly simple solution to a once complex problem for bar and restaurant owners.
Cruvinet, Verre du Vin, Coravin, and WineEmotion are some popular examples of wine preservation systems.
Cruvinet and WineEmotion systems house up to eight bottles that can dispense wine in multiple size (ounce) options. The Coravin is a handheld device that can be used behind the bar or at the table, and its latest design is geared towards sparkling wines and keeping the wine both fresh and bubbly.
For a bar or restaurant to succeed with a great wine list, the ability to keep wine fresh, reduce loss and increase revenue is crucial. Almost as important as the wine list itself. According to Hemer, “there is an opportunity for many new wine varieties and styles from all over the world to emerge in bars and restaurants. Today’s customers are more interested in trying new things than ever.”
Offering consumers a wide range of options is a game changer for success. Wine lists can now include pricier items and more diverse selections without the risk of losing money or serving wine that isn’t at its peak. In addition, customers appreciate the ability to enjoy a great glass of wine without committing to an entire bottle, having multiple choices, and knowing the wine will arrive perfectly fresh. Wine preservation has created a win-win situation for business owners and customers.
Breaking tradition is difficult in most situations, and the debate between cork or screw cap closures for wine is no exception. Corks have been around for thousands of years, screw caps are relatively new to the scene, arriving in the late 1950s. While some “wine purists” argue that the right way to seal a good bottle of wine is with the traditional method of using cork, it is only fair to point out that screw caps have plenty going for them.
According to Eric Hemer, Senior Vice President, and Corporate Director of Wine Education at Southern Glazer's Wine & Spirits, “With certain expensive wines, the beauty and elegance of a high-quality natural cork is the only way to go. However, screwcaps are here to stay. They eliminate the possibility of a tainted cork and are extremely user-friendly. Once viewed as suitable only for inexpensive wines; high quality, roll-on, tamper-proof screwcaps are found on many wines at all price points.”
Since either style of closure is suited to quality wines and will keep the wine just as fresh as the other, we can take that off the debate table and focus on what the two styles have to offer, and what hinders them.
Check out our Cork vs. Cap, pros, and cons lists. Naturally, it comes down to personal preference, convenience, and perhaps the bottle you’re buying. Either way—pop that wine cap or cork and enjoy.
cork pros
Sustainable: Naturally renewable resource, environmentally friendly. The Norm: Traditionally accepted and associated with “quality” wine.
Breathe: Allows for a small amount of oxygen, which is beneficial to meant-to-age wine.
Sound: The satisfying “pop” of a cork can enhance the overall wine drinking experience.
Cork Taint: 1-3% of all corked bottles of wine can develop trichloroanisole (TCA), causing wine to take on a musty, moldy smell and taste. While it won’t make you sick, it doesn’t taste good.
Price Point: More expensive than a screw cap, which can inflate the price of the wine.
Need for Props: Requires the use of a corkscrew.
Sealed Tight: Provides a tight, quality seal to enhance freshness of white wines, and younger reds.
Price Point: Less expensive to use than cork.
Cork Taint: None.
Need for Props: User friendly, no tools required.
Sustainability: Not environmentally friendly, even though they can be recycled, they aren’t biodegradable like natural cork.
Breathe: No breathability. Look: Screwcaps are at times viewed as inexpensive or cheap.
By Terri Marshall
SGWS kicked off its 111-day Liquid Insights Tour in February of this year in Houston. The tour included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. “The Liquid Insights Tour was done to provide creative inspiration to help customers and SGWS differentiate and drive sales by exploring and identifying the latest trends in cocktails and wine,” shares Brian Masilionis, Director of On-Premise National Accounts Commercial Strategy.
SGWS partnered with industry-leading mixologists and market-level wine experts to identify and visit over 80 of the hottest restaurants, bars, and hotels, compiling insights to discover emerging cocktail and wine trends across the country. “With wine, we’ve found that wine lists during COVID were really paired down, and pains are being taken to ensure when wines continue to be added back to lists, they serve a specific role,” explains Masilionis. “Does it have a unique flavor or style? Was it produced in a unique place? Does it fit with a new food item or menu? Is it a premium wine that people will pay more for?”
SGWS saw inspiring offerings and sales strategies from places like Bludorn and 1751 Sea & Bar in Houston; The Restaurant at 1900 and Rye in Kansas City; Casa Playa and Partage in Las Vegas; Hawksmoor and Peak in New York City; Otium and Girl & The Goat in Los Angeles; Rose Mary and Sepia and Monteverde in Chicago, and more. “They all deliver a wide range of flavors and varietals of wine from around the world (including the United States) with little to no duplication of flavors allowing guests to take a trip with their taste buds,” says Masilionis. “Except for Bludorn’s list, which was massive and luxurious, by-the-glass wine lists were efficient—not overly extensive—yet devoted a good assortment of options including sparkling wines.”
Other interesting finds included offerings of sweeter and chilled wines (including reds) by-the-glass and integrating an orange wine offering in the rosé section. “Many also offered premium half bottles to allow guests to splurge without having to buy a fullsized bottle,” shares Masilionis, adding that some made it easy to explore and enjoy at a solid value whether though a three-ounce pour size or by being willing to hold back a little on price to drive even more volume of sales.
The Liquid Insights Tour also revealed a new generation of wine drinkers. “Generation X is now the top buyer of wine,” explains Masilionis. “They’re in their prime earning years and looking to splurge on occasion, so have some of those options available by-the-glass. Even if you need to use Coravin to keep the wine fresh in between pouring.”
To continue the growth of the business, Masilionis also believes exposing great wines to younger generations, in particular Gen Z is crucial. Another key factor is variety. “During COVID lockdowns, consumers drank more wine than ever before. Because of this, their knowledge of a wider range of wine styles is much broader that what it was in 2019. We need to use this opportunity to explore more wine styles across a variety of price ranges.”
Keep your wine drinkers satisfied with an eclectic wine list while keeping your bar or restaurant’s bottom line intact with increased sales. Brian Masilionis, Director of On-Premise National Accounts Commercial Strategy for Southern Glazer's Wine & Spirits, shares insight on how to do both. “Start with delivering a range of flavors, just like you would your food menu. Seek flavors first, and styles after that.”
When it comes to increasing wine sales, Masilionis shares several strategies. “Your team doesn’t have to know everything about wine, but they do need to know everything about your wine list. Everyone should know the flavor style and any interesting story about the wines.”
Masilionis also suggests these strategies:
Send your patrons on a trip with their tastebuds by including wines from around the world as well as the United States.
Don’t forget to include familiar wine styles and brands so less adventurous guests can find a wine they’re confident ordering.
Don’t overlook sparkling wines. If you’re concerned about keeping multiple bottles fresh, use good closures and cross-use in cocktails. Consider pairing sparklers with your appetizers.
Make learning easier by listing wines-by-the-glass in order from lightest to fullest flavor and by wine types—sparkling, white, and red.
Find out who the wine drinkers are at the table and what kinds of wine they like. Then suggest the wines closest to their taste.
If a guest is on the fence about ordering a wine, find a way to share a small taste. This eliminates the chance of guests paying for something they don’t enjoy which will hurt their perception of the overall experience.
Re-think your wine pricing strategy. If your average price of cocktails and wines-by-the-glass are equal, consider how your guests view that. Your wine-loving guests know those cocktails require more ingredients and more work.
strategies for building an eclectic wine list and selling more wine.
le grand courtâge award-winning french sparkling wines are versatile and elevate every experience from brunch to the apéritif, to the nightcap.
Fueled by her passion for the romantic nature of wine and French countryside imagery, Tawnya Falkner left a career in architecture and real estate development in San Francisco and moved to Burgundy. Seizing the opportunity to create an affordable every day luxury that personifies the French spirit of joie de vivre, Falkner blended French and American wine culture. The result is Le Grand Courtâge (LGC) French Sparkling wines produced in Nuits St Georges, Burgundy. Veganfriendly, the LGC sparkling wines are designed to be dry, crisp, light wines with baby bubbles and a lovely fruit-finish creating very balanced flavors.
Le Grand Courtâge (which translates as the great courtship) features grapes from different regions along with the old and new world styles. This courtship produced affordable sparkling wines which are trending in restaurants and bars. “The pop of the cork is the universal sound of happy and it elicits a smile,” says Falkner. “I believe one of the positives of the pandemic is that it helped people see the importance of elevating and celebrating every day and not taking things for granted.”
These bubbly varietals are also elevating brunch cocktails. “We are seeing far more elevated brunch (goodbye bottomless) drinks like spritzy sips (Aperol alternatives), sparkling Sangrias, sparkling cocktails featuring a range of spirits from the expected like gin and vodka to mezcal, bourbon, and everything in between,” notes Falkner.
Capitalizing on the diversity of sparkling wines, Falkner successfully developed these award-winning wines into one of the top selling French sparkling wine brands in the premium category. This independent, female-owned, and managed brand presents an approachable, affordable accompaniment that is very cuisine and cocktail friendly. Offering a mid-range palate, Le Grand Courtâge wines are not as light and sweet as a prosecco, nor as dry and yeasty as a champagne. As a result, they appeal to a wide range of palates and an ideal cocktail ingredient. With craft spirits and elevated ingredients, bubbly cocktails are finally getting their due.
tasting notes:
Blend of Chardonnay, Colombard, Ugni Blanc and Chenin Blanc from Burgundy, Loire Valley and Languedoc profile:
Perfect balance of dryness, acidity and fruit. Lingers nicely with a bit of Meyer lemon, honeydew and continuing apple finish.
Presents great length, crisp and refreshing.
Try it with savory hors d’oeuvres, buttered popcorn, cream pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts, or semi-soft cheese.
Comprised of Chardonnay, Ugni Blanc and Gamay from Burgundy, Languedoc and Beaujolais.
profile:
Deliciously seductive. Smooth and versatile. Perfectly balanced with just a hint of fruit and floral on the finish. A courtship of delicate flavors, red fruit aromas and baby bubbles.
We recommend spicy Asian dishes, risotto, BBQ, beef, lamb, duck, game, chicken, prosciutto, seafood, pizza, or soft cheese (like brie or goat).
What started as a permanent fixture on summer drink menus has become a yearround trend. “The popularity of rosé spans across all demographics—women, men, millennials, baby boomers—it has become an effortless and fun drink that nearly every person can agree on,” says Sydney Hunter-Edwards, Director of Marketing for Shaw-Ross Intl. Importers.
As a new generation of experimental wine drinkers frequent bars, bartenders should know the Frosé craze was a step in the right direction. The time is right to create more exciting and playful cocktails that feature rosé, like the spicy rose trend having its moment. “The trend has been amazing for us,” shares Sydney. “Something so simple yet delicious, and it has already created a cult-like following. I first saw the trend when @allyssainthekitchen posted it on her TikTok, and since then, it has just snowballed. Spicy rosé cocktails are the perfect example of what possibilities are out there for rosé not just on menus but for consumers at home as well.”
According to Sydney, it’s not about reinventing the wheel but taking something simple and elevating it. Her advice to bartenders is to be bold and not afraid to shake things up because rosé is an extremely versatile wine so think outside the box.
The Pale Rosé was created by Sacha Lichine, a pioneer of rosé in the United States. The Pale has all the characteristics of a high-end rosé from Provence but with a more playful and fun personality inspired by the glamorous and elegant soirées of the 1920s. The bottle is akin to a spirits bottle you may see on the bar cart and carries that same physical weight and presence. It promises glamour, good conversation, and good times, all with a carefree twist of the cap.
3 oz. The Pale Rosé wine
1 oz. Tequila Blanco
½ oz. lime juice
½ oz. jalapeño-agave syrup
1 oz. watermelon juice
Add ingredients and ice to shaker and shake. Serve strained into a 12 oz Collins glass with ice. Garnish with a slice of watermelon or a dehydrated lime wheel and a jalapeño wheel.
It’s not meant to be taken too seriously, although it is a delicious glass of rosé. Two signature cocktails include The Pale Paloma and the Soirée Spritz, because who says a rosé can’t be the star of the aperitif cocktail hour?
Rosé has become a wine menu staple all year round
tasting notes: color:
Deep and intense purple with bluish hues around the edges.
aroma:
Aromas of mature fruit, hints of loam, sweet spice, and dark chocolate.
A touch of oak and minerality round out the palate.
taste:
Bright, elegant, and juicy. Notes of strawberry and black fruit. Slightly herbaceous and tannic finish with a lingering silky mouthfeel.
Storytelling for sales:
The wine is 100% sustainable, organic, and biodynamic.
Wine drinkers around the world are increasingly focused on where and how their wine is produced, and more than ever are inclined to purchase and support wines and wineries that are committed to sustainability and respect for the environment.
(According to a recent report by Wine Intelligence, natural wine, and organic wine rank in the top opportunity index for alternative wines.) This is the guiding principle behind Cruz de Alba wines, produced in Spain’s Ribera del Duero D.O., located in the country’s picturesque northern plateau.
The Cruz de Alba vineyard sits on a single 40-hectare (98 acre) estate in Padilla del Duero near the Camino de Santiago, the historic pilgrimage route that travels through Burgos on the way to the Country’s northwest province of Galicia. The wine is 100% sustainable, organic, and biodynamic—one of the few certified biodynamic wineries in the Ribera del Duero. The winery has been practicing organic viticulture since 2006, and biodynamic since 2008, striving to earn its Demeter certification by 2023.
“What really puts pressure on us is that what people are going to drink be made with all of our care, all of our enthusiasm, and all of our respect,” says Sergio Ávila, Cruz de Alba’s head winemaker. “Our aim is to make sincere wines that speak for themselves.”
“Cruz de Alba is among the leading boutique wineries in Spain’s Ribera del Duero, producing artisan Tempranillo wine which reflect the care that’s put into their surroundings. This is a modern wine as nature intended it,” says Felipe Lobón, Brand Manager at Zamora Company USA, Cruz de Alba’s brand owner and importer. “As beverage managers, sommeliers, and consumers in the United States continue to discover and understand the importance of biodynamic wines, we’re proud to offer Cruz de Alba as one of the highest expressions of the practice and an approachable choice for those looking to expand their palate.”
Cruz de Alba wines, all in numbered bottles, are produced in small quantities from only top-quality, handpicked Tempranillo grapes that have been tended using agrohomeopathic preparations following the biodynamic calendar (using the moon to determine which days to make viticultural and harvesting decisions), all under the expertise of Cruz de Alba’s winemaker Sergio Ávila, one of the recognized top oenologists in Spain.
cruz de alba reflects the care that’s put into its surroundings, as nature intended it.
Selling wine can be intimidating but it doesn't have to be. Yes, there's a lot to know about wine, and even someone who is a seasoned expert will always be learning new things. However, there are some easy ways to build a successful wine program and get the bar staff handling wine sales as expertly as they craft amazing cocktails. We turn to Brian Masilionis, SGWS Director of OnPremise National Accounts Commercial Strategy, for simple bartender strategies to increase wine sales behind the bar.
Be diligent when learning about your wine program. Wine is wildly popular and a great source of revenue for the bar. Having a team that is invested in the program will drive up sales and create guest satisfaction. True passion for what you like is contagious and guests will be able to tell if you’re being authentic or not.
Be sure to know the wines on your menu. Offer and attend staff trainings. Team members of drinking age should sample the wines, so they know what they taste like. Create and sustain a great wine program that is easy to navigate for the entire staff.
Remember it’s not about whether you like the wine or not, it’s about whether your guest will like the wine. Continue trying wines, even one you may not have liked before. You might be pleasantly surprised to learn you like something new.
If your wine program creator put a certain wine on the menu, it’s there for a reason. Focus on tasting wine and becoming familiar with flavors to confidently describe them, even if you yourself don’t like them. Confidence in your product is key, and with it, sales will increase!
Price your wine effectively. Current industry markup is typically the price paid for the bottle equaling the price charged for an individual glass. Having a slightly smaller margin is a good starting point to get consumers to opt for wine.
If you work behind a cocktail bar, wine sales will likely be a smaller percentage of sales versus spirits. So have a small, very good selection of wines that are value priced next to the cocktails. You can afford to run a much higher cost percentage on the wine and still drive a good margin.
Taking a little bit of time to learn about and appreciate what wine has to offer for your business will make a huge impact.
APPROACH: Grab the guest’s attention by bringing up the wines you carry. Have a physical menu, not just a QR code. Don’t assume if you work in a bar that “no one who comes here drinks wine.” Keep wines on your menu along with your other alcoholic options.
DISCOVER: Ask about your guest’s wine preferences, or if they’d like to try something new. If it’s an option, allow guests to sample a small taste of the wine before committing to a glass, especially if it’s an unfamiliar wine.
RECOMMEND: Make an informed recommendation. Have a “go to” wine that you absolutely love to pair with your favorite appetizer and another you love to pair with your favorite dish.
TRY STORYTELLING FOR SALES: Learn key selling points about each wine on your menu and use these factoids to help you suggest and sell wine like an expert (i.e., sustainably made, women-owned, trending now such as orange, sparkling, or organic wines).
For most people, reaching the top of their game is an achievement that leads to a complete sense of fulfillment. But when an appetite for greatness fails to subside, it paves the way for newfound passions and ambitions. Basketball legend Dwyane Wade is a prime example of a champion whose fiery will never stop him from conquering.
Throughout his 16-year career, he racked up amazing accolades, including 13 allstar appearances, three championship titles with the Miami Heat, a finals M.V.P award, and much more. In one of the most competitive environments, on the world’s biggest stage, the Chicago native went above and beyond, proving himself great. Still, Dwyane sought new challenges.
The year 2014 marked the beginning of a new venture which stemmed from a curiosity. A few years prior, a former teammate of his, Alonzo Mourning, gifted Dwyane his first bottle of wine, a bottle of Flowers Pinot Noir. Because his palate at the time was accustomed to sweeter nonalcoholic beverages like sports drinks, Dwyane’s first sip of wine wasn’t the most pleasant experience. But what it certainly did was leave a profound impact on the iconic athlete. From that point forward, he became open to sampling new types. Ultimately, he developed a new respect for wine and its social capabilities.
“I am inspired by the way wine is a connector and brings people together. I realized where I was going in life, what rooms I wanted to be in, and what conversations I wanted to be a part of, and a lot of those places had a table filled with wine. I wanted to know more about the wine industry and the people involved, so my journey started with just being very curious,” shares Dwyane.
In a flash, D-Wade paid a visit to wine experts of Napa Valley, The Pahlmeyer family. The two powerhouses discussed the possibilities of Dwyane starting a wine brand, and by 2015 Wade Cellars was born. Since its inception, Wade Cellars Chenin Blanc was named one of Wine Business Monthly’s Top 10 Hot Brands and grew distribution to nearly 50 markets across the United States, Canada, and the Caribbean. During that time, Dwyane joined the Executive Leadership Board for the worldrenowned School of Viticulture and Enology at UC Davis, solidifying his commitment to making the wine industry more diverse.
“Wade Cellars is anything but your typical celebrity wine brand,” Brand Ambassador George Walker III explains. “Like everything Dwyane touches, his mission for Wade Cellars is to act as a catalyst for change and inspire opportunities to uplift the next generation. Today, Dwyane and our team have developed a growing portfolio of integral wines that seek to provide more access to people of all backgrounds.”
Carefully selected combination of grapes contribute to a rosé intended to be bright, lively and fashioned after the lightbodied versions from the Mediterranean.
Three by Wade Chenin Blanc, 2021:
From organically farmed vines in Clarksburg, California. Cool nightly breezes moderate the mild summer temperatures providing optimal growing conditions. As a result, this versatile crowd favorite boasts a bright acidity and natural weighty texture.
From a desire to create wine worthy of a big occasion or a simple Tuesday night at home. There are equal parts weight, texture, and depth, each embodying the foundation of Wade Cellar’s winemaking inspiration and the desire to create a bottle that’s considered an everyday affordable luxury.
I’m still new to the wine space. I just started drinking wine about ten years ago. I was intrigued and open to trying new wines. I started drinking Riesling and the residual sugar helped me sit at the table with a glass of wine like an adult while helping me transition to dryer styles of wine.
Wine is more challenging than the NBA in the sense that we had multiple games throughout a season that may or may not impact the result–meaning you could make it to the playoffs and win the Championship without winning every game. Whereas with wine, Mother Nature gives us one shot in the vineyard each year to put the best juice you can in the bottle. That’s it, one shot, every vintage. Both require a lot of work, but unlike basketball,
I don’t think I will ever know everything I could possibly learn about wine. You are a forever student in this business.
Photo by Metelus StudiosA brand rich with history, Sartori di Verona boasts 124 years of wine entrepreneurship. The brand represents a family passion and a long story of devotion and gratitude to the city of Verona. The devotion to the city is evident in the company’s commitment to the sponsorship of the Opera Festival in Arena and the maintenance of one of Verona’s main symbols, the Cangrande della Scala monument. Satori demonstrates its heritage through the values the company constantly communicates like family, competence, experience and open-mindedness. Some of Satori’s wines pay homage to
important family members who were strategic for the development and growth of the company. And all of their wines express a strong bond with the territory, the tradition and the terroir.
Surrounded by hilly landscapes and vineyards, Verona’s history, economy, and traditions intertwine with the wines of Verona. A winecentric community, residents display a passion for wines. In Verona, families and friends gather in taverns and trattorias in the city center to imbibe in aperitifs and meals. The red Amarone and Valpolicella, Lugana and Soave
are among the most famous wines produced in this region.
The indigenous red grape varieties—the most important of which is Corvina—gave birth to wines like Valpolicella, Valpolicella Ripasso, Amarone della Valpolicella, Recioto della Valpolicella and Bardolino. Despite originating with the same grape varietal, each wine carries its own unique character. It’s not difficult to distinguish these wines from each other, as the different terroir and production techniques result in very different expressions. For Amarone and Recioto an ancient
true storytellers celebrate a sense of place with the wines of sartori di verona
technique believed to have originated with the Romans is used for the drying process of the grapes giving the wines a unique taste. The indigenous grape varietals—each with a distinctive flavor—makes Veronese wines special and true ambassadors of the region.
Italian wines are gastronomical, they need to be matched with food and often, the stories of traditional food recipes are linked to a territory with a specific wine. Surprising parings for Amarone include dark chocolate and fish but not only those. For example, a
nice, stewed meat pairs well with Amarone. Recioto pairs well with cake or even fruit. In suggesting Sartori wines to guests, bartenders should note that the wines are elegant, soft, flexible, flavorful, and easy drinkable wines.
Sartori di Verona is the Valpolicella of the city’s traditions of family celebration and special events, of city life, of conviviality and simple moments that turn into special occasions. The labels of Reius Amarone and Montegradella Valpolicella classico Superiore are a celebration of Satori’s love to the city of Verona.
The often-used old expression “goto” means by the glass. It is used to invite friends and families to drink together to celebrate special moments. The style of Montegradella Valpolicella Classico Superiore and Reius Amarone della Valpolicella wines is certainly suitable for a by the glass service, an easy and convivial consumption. They are not light wines, but they stand out for their drinkability and softness.
tasting notes:
color:
A luminous white wine, with a bright lemon and sparkling lime hues in its reflection.
aroma:
Lively and intense, with pear, apricot, lychee, pineapple, and white flowers.
taste:
Fluid and tart up front, without abandoning a lush and complex finish. It’s perfectly drawn acidity and mineral salinity evoke the Atlantic landscape where it originates. The finish is crisp and refreshing.
storytelling for sales:
One of the fastest growing and most popular white wine styles in the world is Albariño, a light and refreshing white wine from the Rías Baixas D.O. in Spain. And one of the top brands, and most highly rated in the category is Mar de Frades, a brilliant example of the emerging Spanish white wine scene, packaged in a visually striking and contemporary blue bottle with a thermochromic label that has a trick up its sleeve (when chilled properly a blue ship appears on the label.)
Mar de Frades is produced in Galicia, in the Northwest of Spain, only one km from the Atlantic coast, where the cool ocean climate, elevation, and soil nurtures the Albariño vines that gives this wine its unique floral aroma and elegant flavor with a subtle saline edge. The Albariño grapevines are stacked high to enable them to absorb Atlantic aromas direct from the sea, while the soil contributes a distinct mineral characteristic to the wine’s flavor. The grapes are meticulously harvested and sorted by hand, and rapidly transported from the vineyard to the winery to avoid the loss of aromas or spoilt grape skins.
Leading the winemaking team at Mar de Frades is Paula Fandiño, recognized as one of the most influential female winemakers in the industry, a passion she learned at an early age from her grandfather. Under her leadership, Mar de Frades has been at the forefront of sustainability, from packaging to environmental preservation. Mar de Frades is a proud member of Wineries for Climate Protection, developed by the Spanish Wine Federation to seek out solutions and best practices based on four pillars: the reduction of greenhouse gasses, water conservation, waste reduction and energy efficiency, and a commitment to renewable energy sources.
“Mar de Frades is, put simply, the perfect expression of Spanish Albariño. It highlights all the grape’s refreshing and complex characteristics. This is an elegant, luxurious, and sophisticated white wine at an approachable price point. It’s really the perfect addition for any wine list,” says Felipe Lobón Domínguez, Brand Manager at Zamora Company USA, Mar de Frades’ brand owner and importer.
Women-owned, innovative label, forefront of sustainability, fastgrowing category.
a sophisticated spanish albariño atlántico white wine with a story to tell.
What makes certain wines a “good value,” a getwhat-you-pay-for pick, or a luxury selection? Given all the choices of wine out there, choosing the right one to go with certain occasions or meals can be overwhelming—add to that the pressure of picking a “good” bottle and most people opt to rely on a bartender’s good judgment in wine selection. So, what does a bartender need to know?
We asked John Dunn, Vice President of Marketing and Operations for Blue Ridge Spirits known for Luna Nuda Prosecco and Pinot Grigio, for tips on how to spot a “good value” or “quality” wine pick.
THE LABEL: Looking at the front isn’t always the best way to judge the wine. Read the back! Often, winemakers add tasting notes, detail, and important information (like winery, region, etc.) to the back. There are rules to labeling wine and they can be very specific, so the back label can give more information that isn’t distinguishable from a single designation. The more specific the wine description is on the back label with regard to terroir and description the more you can tell about the wine (and more description you can give to customers!)
DOC DESIGNATIONS: DOC, which means “designation of controlled origin,” is a combination of a geographically restricted production area, regulations on winemaking methods, and maximum harvest yields for the designated wines. While DOC seems to be a good indicator, many winemakers choose not to apply for DOC because it allows for flexibility and creativity in the winemaking process.
TASTE: The best way to determine wine quality is to taste the wine yourself! While you may not feel like you have a sommelier palate, use the instincts you have for mixing drinks and apply it to wine. Does the body and mouthfeel of the wine balance with the flavors? If you have high alcohol, is there some sweetness to balance? Identify flavors in the wine like you would a cocktail and compare it to what’s expected for the style (which is an easy google search!)
BALANCE: A balance of acid, sweetness, tannin, and alcohol is essential to the winemaking process. Acid and tannin create “harder” flavors in your mouth, while alcohol and residual sugar soften those flavors. Getting these four components to balance is a mark of a quality wine.
LENGTH, DEPTH: Length refers to how the wine feels on your palate, while depth refers to the layering of flavors. Complex wines are more difficult to produce, so that can give you an idea of quality.
TELL US HOW TO CHOOSE THE RIGHT WINE. Although there are many, many wines to choose from, the characteristics of each wine are different. For instance, a Prosecco should have an effervescent mouthfeel, while a Pinot Noir should not.
What makes Luna Nuda a quality wine is the care and energy that is put into cultivating the grapes and the wine making process at Castelfeder Winery, in the Alto Adige Valley of Italy. Alto-Adige is extremely well known for its Pinot Grigios and is also small as far as Italian regions go. Many commonly found AltoAdige Pinot Grigios retail for over twenty dollars, depending on your location. Luna Nuda Pinot Grigio is a great by the glass option for the menu, with the option to buy a bottle as an upsell.
In 2022, Southern Glazer’s Liquid Insights Tour traveled coast-to-coast to experience how the most innovative bars and restaurants are evolving wine and mixology programs, influenced by a new generation of diverse bartenders. Now we’re sharing everything we learned as our team sipped more than 430 drinks across more than 80 venues from Houston, Kansas City, and New York, to Las Vegas, Chicago and Los Angeles. Today, it’s your turn to hop on the tour and dive into what we’ve found. We invite all bartenders to learn more and access our full interactive wine and cocktail insights report at www.southernglazers.com/Liquid-Insights.
Purpose-driven wine company with an impactful business model: for every bottle of wine purchased across its three varietals—rosé, chardonnay, and red blend—The Hidden Sea removes the equivalent of ten single-use plastic water bottles from oceans and waterways. Since July 2020, over 13.7 million bottles have been removed, with a goal of removing one billion bottles by 2023. The maritime-inspired label etched into the bottle pays homage to a 26-million-year-old whale fossil found buried beneath the alluvial soils of its wine region.
The ultimate reflection of the family’s unique seaside vineyard. The name 281 comes from the Pantone for the royal blue color that cascades elegantly down the side of the bottle. It evokes the deep blue colors in the sea and the sky of Minuty’s French Riviera home. Located only half a mile from the Gulf of Saint Tropez, all fruit is hand-harvested and this unique seaside vineyard farms under HVE Sustainable Certification.
The lil’ sister to Whispering Angel wine, The Beach is balanced with subtle fruity notes and exceptional length. Clad in a lighter glass bottle, this new rosé has a sustainability program aimed at preserving the world’s oceans and coasts. The label’s playful coloring and images of palm trees stir up the beachy memories.
WHEN IT COMES TO PREPARING A GIN COCKTAIL, KNOWING A THING OR TWO ABOUT GIN’S BOTANICALS ARE OF GREAT BENEFIT FOR BARTENDERS. CHOOSING INGREDIENTS THAT COMPLEMENT EACH GIN’S ELEGANT LIST OF INGREDIENTS IS A SKILLFUL JUMPING OFF POINT IN CREATING WELL-BALANCED AND MASTERFUL COCKTAILS. HERE ARE A FEW OF THE GIN COCKTAIL TRENDS TO LOOK FOR THIS SEASON.
Heritage, quality, and innovation are the foundations for the Nolet family’s eponymous line of gins. Founded in 1691, the Nolet Distillery in Schiedam, Netherlands, is the oldest such facility in the country still operated by the founding family. Today, it operates under the direction of tenth-generation owner Carolus Nolet, Sr. and his sons Carl Jr. and Bob.
The family’s flagship Nolet’s Silver Gin occupies a unique place in the market thanks to the use of rose, peach, and raspberry as botanicals. Each gets individually macerated and distilled, blended and allowed to rest before bottling. This results in an elegant, balanced, one-of-a-kind dry gin that adds a creative twist to favorite cocktails like the Gin and Tonic.
“With Nolet’s Silver Gin, our family wanted to create a new and unique gin that caters to the modern consumer’s palate,” says 11th generation family member Carl Nolet Jr. “My brother Bob and I, with the guidance of our father, aimed to craft something very special.” The Nolets remain hands-on throughout the production process, with every batch of gin approved by a family member before bottling.
1 ½ oz. Nolet’s Silver Gin
4 oz. club soda
Lemon peel
Pour Nolet’s Silver Gin into an ice-filled gin balloon glass and top with soda. Stir well. Garnish with a lemon peel and your favorite seasonal botanicals.
1 ½ oz. Nolet’s Silver Gin
4 oz. club soda Apple slices
Pour Nolet’s Silver Gin into an icefilled gin balloon glass and top with soda. Stir well. Garnish with apple slices and fresh sage Leaves.
In line with evolving consumer preferences for high-quality ingredients and healthier options, the gin is gluten free, nonGMO verified, and has no carbs or added sugar. The companion, Nolet’s Silver Reserve, is the creation of Carolus himself, with each bottle individually numbered and highly allocated.
Nolet’s Silver Gin offers bartenders the opportunity to put a fresh spin on old favorites or create something entirely new. “The rose, peach, and raspberry botanicals in Nolet’s Silver Gin provide versatility and a renewed take on classic and modern gin cocktails,” Nolet says. He recommends pairing Silver with summer fruits like peaches, watermelon, and strawberries that will complement the botanicals. Or he suggests keeping it simple with a Gin & Soda, or Tonic as the guest prefers, a refreshing drink that highlights the fruit and floral botanicals found nowhere else but in a bottle of Nolet’s gin.
BROCKMANS DEFIES THE ETHOS OF WHAT IT MEANS TO BE A GIN
properly improper GIN
Makers of the world’s largest independent British Super Premium gin, Brockmans, have maintained their reputable position in the industry by sticking to a bold approach. That is, to create a gin that exemplifies what it means to be “Properly Improper.” But what exactly does the seemingly contradictory philosophy mean?
Simply put, Brockmans gin was born to stand up in defiance to all the other gins before 2008. Not to discredit them, but to make sure the door is open for new opportunities within the everchanging gin category.
“We, of Brockmans, are the standard bearers and descendants of a long line of gins that stretches back to time immemorial. And while we respect and honor the traditions that have led us to this time and place, we steadfastly refuse to be beholden to outdated notions of what is and is not a gin. When it should or should not be drunk. Or how it should be drunk.”
At the forefront of the Properly Improper initiative is CEO Guy Lawrence, a very wellversed man with over 30 years of experience in the field. He has worked with several noteworthy brands, including Guinness, Bacardi, Dewar’s, and Jägermeister. Now passionate as ever with his lead role at Brockmans, he aspires to expand the reach of the limitless gin into broader markets.
Delving into the matter, Lawrence shares, “It’s an exciting time for Brockmans. As we expand and develop internationally, we’re set to invest £6M+ in global marketing. We have been rolling out our exciting new brand world of “The Properly Improper Gin,” which can be seen across our many touchpoints in lots of new media. We recently also launched our Properly Improper Society in the UK with a three-day take over in
London’s bustling Soho that saw performances, cocktail masterclasses, and properly improper times had by all.”
The ingredients of Brockmans Gin allow the gin to enter a new generation of gin explorers with ease. As innovative botanicals and blends have continuously been the indicators of top-tier gins, it’s no surprise this is also where Brockmans excels.
“Brockmans is a gin that appeals to those uninitiated into the world of gin but also provides connoisseurs with a taste experience that we think is unrivaled. The way our cassia, citrus, coriander, and orris pair with our dark berries, angelica, and almond oil to create a liquid that is as incredible in a French 75 as it is sipped neat over ice,” adds Lawrence.
“Brockmans” is an old English word for the controller of a landed estate’s water source. This played a crucial role in many large stately homes and in distilleries, as it ensured the gardens were well maintained or that the spirit was well made.
To this day, the brand mirrors the function of its name. Brockmans actively works with local market partners, running blind taste tests to ensure its prized gin continues to please drinkers’ palates for generations to come.
A Smoother, Softer Version of the Classic
2 parts Brockmans Gin
2 parts grapefruit aperitif
1 ½ parts Cocchi Americano
Stir ingredients together in a rocks glass with ice. Garnish with a quarter slice of grapefruit and enjoy!
Different expressions and styles of gin are distinguished from one another typically by their specialized blends of botanicals. Among the various new-age gins on the market, botanicals are used tell a story of place, an expression of terroir using local ingredients.
Blood Monkey brings a new dimension of taste to new and contemporary gin cocktails. Made with a malted Irish Barley liquor base and botanicals such as Szechuan pepper, Irish rosemary, and lime leaf this gin is more savory than sweet.
Experiment with Blood Monkey in your current cocktails such as Last Word along with trying some of Blood Monkey’s signature cocktails created by New York bartender and consultant, Chilled 100 Member, Paula Lukas.
INGREDIENTS
1½ oz. Blood Monkey Gin
1 oz Byrrh Grand QuinaQuina
½ oz Singani 63 Bolivian Brandy
2 dashes 18:21 Earl Grey Bitters
1 piece of candied ginger (for garnish)
1 sprig of rosemary (for garnish)
Combine liquid ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe. Garnish with rosemary and candied ginger.
INGREDIENTS
1½ oz. Blood Monkey Gin
¾ oz. Giffard Rhubarb Liqueur
½ oz. Pierre Ferrand Dry Curacao
1½ oz. ruby red grapefruit juice
2 dashes Scrappy's Cardamom Bitters
1 pinch pink Himalayan Sea Salt
1 slice of ruby red grapefruit (for garnish)
1 slice of cucumber (for garnish)
PREPARATION
Combine liquid ingredients and sea salt in a shaker with ice. Shake and strain over pebble ice in a large rocks glass. Top with more pebble ice. Garnish with ruby red grapefruit slice and cucumber slice.
As a pioneer at the forefront of a whole new world of flavored gins—among which, pink is most relevant—Puerto de Indias is an original spirit. From the very beginning, the brand has established itself as one that isn’t afraid to go against the flow.
The history of Puerto de Indias demonstrates the boldness of knowing that new rules are created by breaking the old ones. “Puerto de Indias is not just the reinvention of gin or the story of a recipe with its own personality,” shares the team at Puerto de Indias. “It is also about caring for the resources of the land, irrigating them with water from an ancient spring selecting the best local raw materials and allowing them to flourish in a century-old still. Because there is no better legacy than that given to us by our origin.” This first-of-its-kind globally successful Spanish gin’s backstory exemplifies passionate determination and what it means to inspire a category.
It all began at the heart of Seville when chance and ingenuity collided to alter the destiny of one family. Following their intuition and love for their region, two brothers purchased one of the oldest distilleries in Andalusia that was on the verge of closing: Los Alcores de Carmona, the home of the first Andalusian pacharán. Little did they know, their passion for tradition and innovation sparked the greatest revolution of the gin sector.
In the year 1880, an emblematic enclave known as the Los Aclores estate was transformed into a distillery. Previously used for Roman baths and Arab mills, the historic building’s purpose changed forever when a Basque migrant named Izaguirre arrived in Carmona.
The underground spring from the Roman times naturally produced optimal climate conditions for the creation of a series of distilled spirits in copper stills through traditional techniques. One hundred and twenty years later, captivated by the magic of the place, the stills from the previous era, and the warmth of the land and its people, the founders of Puerto de Indias acquired the distillery. Fast forward to 2013, numerous attempts to revitalize the distillery finally paid off in the form of arguably the greatest innovation in the spirit sector throughout the last half century.
It all stemmed from the brothers’ decision to macerate fresh strawberries in alcohol to sell to patisseries. During the winter, the experiment fulfilled its purpose, but when the spring heat arrived in Seville, it brought an unexpected gift. The pressed strawberries were diluted in the alcohol, which naturally colored it pink. Then the lightbulb went off, and the brothers decided to distill the liquid and share it with friends. The feedback was so tremendous that the word rapidly spread and soon enough the first strawberry gin in history was created.
Until Puerto de Indias, no other gin was created using fresh strawberries, leading to a revolution that has changed the way of drinking gin. It is both smooth and bitter at the same time, beginning on the lips, and continuing with an experience of unexpected nuances meant to be enjoyed by consumers who are not experts, but by those amazed by authentic and original flavor, which combine the bitterness of gin and sweetness of strawberries.
For a perfect serve of Puerto de Indias Strawberry Gin, bartenders can mix with a range of delicious cocktails using sweet options (7 Up or Sprite) or more classic options (tonic), in a balloon glass, which will allow both the flavor and penetrating aroma of fresh strawberries to be noted.
INGREDIENTS
2 parts Puerto de Indias Strawberry Gin ½ lime
6-8 mint leaves Ginger beer
Combine the juice of half a lime with the mint leaves and the strawberry gin. Add ice, stir with a spoon until the mixture chills, top with ginger beer and cover with crushed ice.
INGREDIENTS
1 part Puerto de Indias Strawberry Gin
4 parts premium fresh lemonade
Freshly sliced strawberries
Lots of ice cubes
PREPARATION
Fill the glass to the brim with ice, chill it and strain any excess water. Add the Puerto de Indias strawberry gin. Gently pour in the lemonade and stir to blend. Finally, decorate with freshly sliced strawberries.
INGREDIENTS
5 oz. Puerto De Indias Strawberry Gin 1 bottle (750ml) Chilled Rose Wine 8-12 oz. Club Soda or Lemon/Lime soda to taste Fresh Sliced Strawberries and Lemons
PREPARATION
Add the Puerto de Indias Gin and the chilled rosé wine to a pitcher filled with ice. Top with the soda and stir to combine. Add the fresh strawberry and lemon slices and stir gently to integrate. Enjoy!
L ife is what you drink from it.
Many people consider retirement the holy grail of life goals. A period to unwind and reap all the rewards from countless years of hard work. But that doesn’t go over well for everyone. Some believe they still have something to offer the world and don’t plan on stopping.
Anthony Gruppuso, a successful auto repair shop owner of 20 years and internationally published sports photographer of nearly ten, was once in the position to cap off his career and comfortably live out his retirement.
1 ½ oz. Red Horizon Apple Forward Gin ¾ oz. Pimm's ¾ oz. lemon juice ¾ oz. simple syrup
Build the drink over ice in a Belgian beer glass Stir. Top with ginger beer. Garnish with lime and cucumber slices around inside of glass.
That is until Gruppuso stumbled across a passion around the time his daughter Abby was attending Wesleyan University.
Making spirits was his newfound interest, and, like other professions in his life, he vowed to pursue it until achieving mastery. It was quite the ambitious goal since he had no distilling experience at the time. Luckily Anthony’s persuasive character allowed him to round up dedicated friends and family to go all in with him on this new project. Fast forward through many years of applying for permits, a complete building renovation, an extremely steep learning curve, and a pandemic, The Better Man Distilling Co, Long Island, was born.
Delving into the backstory of the brand’s name, Abby Gruppuso, head of operations at The Better Man explains, “Originally, the name of the company was going to be The Bitter Man Distilling Company because my dad enjoyed cocktails like the Manhattan and Negroni, which we all thought of as ‘bitter, man’ drinks. Plus, sometimes, he can be a bitter old man. But we ran into a roadblock with a company with a similar name, forcing us to pivot. Upon turning to our
Facebook page for advice, one person suggested that based on all we’ve been through—we should change one letter and become The Better Man. It was the perfect fit because our company is not just about producing spirits or making money. It’s about promoting creativity and confidence, building an epicenter where all guests and staff feel welcome, being better business owners, better members of the community, better employers, and just better at having fun.”
By emphasizing those values, the quality and flavor of The Better Man’s gin expressions are enhanced. As gin lovers, their team wanted to focus on crafting one-of-a-kind gins that would showcase the beauty of the versatile spirit. With the expertise of head distiller Peter Cornillie, and Director of Formulation and Processes, Giulia Hamacher, it was much more feasible. They’ve captured and highlighted four unique and complex flavor profiles including Cosmic Soul Dry Gin, Moonstruck Citrus Gin, Red Horizon Apple Forward Gin, and Elysian Fields Lavender Gin—which earned impressive scores in this year’s Chilled 100 Spirits Awards.
2 oz. Elysian Fields Lavender Gin
¾ oz. lemon juice
1 oz. pineapple syrup
¾ oz. cream of coconut Mint
In a shaker, muddle mint with pineapple syrup. Add lemon juice and cream of coconut. Shaker with ice until chilled. Strain into a tumbler filled with ice. Top with Elysian Fields Lavender Gin. Garnish with mint and dried fruit.
The expression was born out of a passion to show off local resources. The North Fork of Long Island is famous for its lavender fields, so it was a no-brainer to harness that beauty in a spirit.
However, that is far from all for this father-daughter duo. Their canned ready-to-drink cocktail named Foghorn made with Moonstruck Yuzu Citrus Gin and ginger ale is now available as well as a bottled Barrel Finished Negroni. Better Man boozy ice pops were released this summer as well in Lavender Bees Knees, Espresso Martini, Negroni, and Manhattan. Doesn't get better than that!
Distilled and produced at Destiladora González Lux, El Mayor’s Limited Release Tequila is aged for 42 months in port casks. This gives it its stunning amber hue and hints of cinnamon and dark chocolate. As with every El Mayor bottle, the tequila is made with 100% estate-grown, Blue Weber Agave. This ultra-premium 80-proof tequila has a limited allocation of 6,000 bottles.
INGREDIENTS
1 ½ oz. El Mayor Extra Añejo Tequila Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
New premium cristalino mezcal from award-winning global spirits company, Casa Lumbre boasts a newto-market filtration process using activated charcoal to produce colorless, smooth flavor profile without compromising mezcals signature smoky taste. Pulling inspiration from its namesake (meaning “living life in the back light”), Contraluz is the first luxury-focused, ultra-premium mezcal.
INGREDIENTS
1 oz. Contraluz
1 oz. Italicus Clear Aperitif 4 oz. Champagne
PREPARATION
In a flute, mix Contraluz and Italicus. Top with brut champagne. Garnish with a lemon twist.
Named after the Lone Star State’s most beautiful rivers, Guadalupe Texas Straight Bourbon is port-cask finished and 107 proof. Master Distiller Donnis Todd worked directly with winemakers in Portugal to secure the rich, juicy port casks for the awardwinning distillery’s bourbon. This is the perfect bourbon for connoisseurs with sophisticated palates, as it is considered a dessert bourbon. It’s best enjoyed when paired with your favorite chocolate.
INGREDIENTS
1 ½ oz. Garrison Brothers 2022 Guadalupe Bourbon Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
The world’s first super-premium vodka, Chopin, has launched its first single-ingredient vodka in the United States, Chopin Rye Organic. It’s made from a heritage rye variety called Dankowskie Ruben, certified 100% organic and sourced from a multigenerational farm within 20 miles of the Chopin Vodka distillery in Poland. The hand-crafted, small-batched spirit is rested for six months to bring out its full flavor prior to bottling.
1 oz. Chopin Rye Organic Vodka
¾ oz. cucumber syrup
¼ oz. lemon juice
Pour all ingredients into a shaker, stir for 10 revolutions, and pour into a glass filled with ice. Garnish with cucumber slices.
DECADE SERIES #1
Bob Dylan’s portfolio of awardwinning American whiskeys has released a limited collection of super-American whiskeys, each ten years of age or older. The first release in the series is a high-rye 10-yearold straight bourbon whiskey. The collection began over ten years ago when the Heaven’s Door founders hand-selected barrels for sale to producers across the country. The inaugural release is bottled at 100 proof to highlight the bold flavors of toffee and bitter chocolate and silky-smooth finish, wrought from its decade of barrel aging.
INGREDIENTS
1 ½ oz Decade Series #1 Whiskey Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
Bushmills Irish Whiskey and the Shelby Company Ltd have teamed up to produce a limited, true-to-era whiskey that is inspired by the Peaky Blinders way of life. Appearing in several Peaky Blinders episodes, Bushmills Prohibition Whiskey will transport drinkers back a hundred years to the iconic Garrison Pub, run by the Shelby family.
INGREDIENTS
2 parts Bushmills Prohibition
¾ parts orange liqueur
½ part lemon juice
¼ part simple syrup
In an iced mixing tin, combine all ingredients. Shake. Double strain over iced rocks glass. Garnish with an orange peel.
Why is our business so obsessed with scores and ratings? Along with wine and beer, the spirits world is full of competitions, awards, and accolades bestowed to commend quality liquids for the distinguished palate. More than a few bartenders will consider them to determine which to include behind their bar and which not. But we can’t help but wonder why they care about ratings when they don’t even know who determines them?
The first ever Chilled 100 Spirits Awards was launched this year at a gala held at the newly re-born Bar Convent Brooklyn. At the ceremony, medals were awarded to spirits brands in categories such as Break Out Brand, Sustainability, and Female-Empowered, along with a special award called the “Bartender’s Seal of Approval.” Brands were judged using a non-biased scoring system. Why should bartenders care about our ratings more than others? Because our judges who rated and presented their picks to the brands at the gala were a group of seasoned professionals working behind today’s bars, the CHILLED 100. In a special section in this issue, we cover the entire CHILLED 100 event, highlighting the winners.
In keeping with well-regarded spirits, we cover pioneering brands inspiring innovation, along with tried-and-true brands creating award-worthy cocktails mixed with gin, vodka, and agave spirits.
This issue of Chilled also features our 2nd annual wine insert, The Bartenders Guide to Wine, in partnership with Southern Glazer’s Wine & Spirits. In it we present an evolution of pouring wines from behind the bar, the latest innovations and trends in the field, and ways to increase wine sales.
Finally, pro-basketball all-stars who have both earned their own awards and accolades, Byron Scott and Dwyane Wade grace our two separate covers in the issue. Dwyane with his production of Napa Valley based Wade Cellars helms our wine insert cover. Byron and his prized partnership with NEFT Vodka jumps to the front highlighting his acclaimed podcast called Off the Dribble.
By Joseph Luparello | Photos by Paul Robbinson
Using unrivaled taste, incredibly smooth texture, and toptier quality as evidence, NEFT Vodka has proved to be one of the few spirits worthy of being sipped unaltered. The world’s first sipping vodka indigenous to Austria is made with just two ingredients; Old World, non-GMO rye, and oxygen-rich mountain spring water sourced from the Rhein River. These meticulously selected components impart a subtle sweetness and lengthy finish of soft, rye spice. For its unique effect on the palate, the premium vodka has made its mark throughout the booze industry, earning the title “Best Vodka” at the 2018 San Francisco World Spirits Competition.
A liquid of such high caliber has no limits. Taking advantage of its obvious possibilities, NEFT vodka recently extended its reach beyond the alcohol realm and into the world of sports. The award-winning spirit formed a monumental relationship with three-time NBA champion and former coach of the year, Byron Scott.
In his athletic glory days, Scott played with the remarkable basketball dynasty known as the “Showtime Lakers” of the 80s. Some legendary names he played with or coached include Magic Johnson, Kareem Abdul-Jabbar, Kobe Bryant, Shaquille O'Neal, and many others.
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Roughly a year ago, the former professional baller kickstarted a platform that would eventually bridge the gap between him and NEFT. One day, Byron was hanging out with a friend named Cody Wallace. Wallace brought up the idea of Scott potentially hosting a podcast where he could converse with fellow old-time teammates, modern NBA players, or any other interesting personalities. Given Byron’s wife, CeCe Gutierrez had also been pushing the idea at the time, he knew it was something he needed to pursue
Just like that, Scott decided to test the waters and appointed the man with the plan, Wallace, as the executive producer of his newfound podcast, “Off the Dribble.”
Within the first few episodes, Byron immediately developed an immense passion for his newfound hobby. Not because of the views or anything of that nature, but out of appreciation for genuine, thorough interaction. The former pro had an epiphany while chatting with Dave Winfield, one of the greatest baseball players of all time, on the pod. Scott shares, “We’ve known each other for over 20 years, yet never
sat down and had a real conversation. And that’s what I’m finding out about a lot of people I’m having on the show. It’s that we’ve always been friends, but in our hectic daily lives, we never had the opportunity to sit down and talk.”
Fast forward not too long after the podcast’s inception, Scott attended an event at the NEFT Lounge for heavyweight boxing Champion Deyonte Wilder. He noted how much he enjoyed the space, and how it was ideal for intimate gatherings. He met Enrique Velez, U.S. Business Development Executive for NEFT Vodka, and gave him a rundown on his new streaming platform. Velez knew NEFT would be the perfect sponsor for “Off the Dribble.” He offered Byron the sponsorship without hesitating, as if he had an open lane for a slam dunk. The rest is history, and NEFT has been a part of the show since season one.
More than a collaboration, Byron Scott and the NEFT team have built a mutually beneficial friendship. “We love it, it’s organic, it’s transparent. We look forward to helping inspire and empower each other to help get to the next level,” Velez concludes.
As a three-time NBA Champion with the Lakers, how does working with a vodka brand compare?
Well, it’s easy to say that winning The Finals is much harder than testing out vodka (laughs). Overall, winning championships is more geared towards fun, while there’s nothing more relaxing than sipping on my Arnold Palmer Half and Half and NEFT Vodka cocktail at home.
What would you say is your biggest takeaway from working with NEFT?
What I have learned is that a lot of work goes into it!
To become a distinguished brand in such a saturated, competitive market, you really have to have something special going on. NEFT has been able to accomplish this feat not only with its exceptional taste but with its clever, eye-catching packaging. The cool little barrel grabbed my attention swiftly.
When it comes to vodka nowadays, my wife and I strictly drink NEFT. I’ve never been able to drink vodka
straight up, however. I always needed something to mix it with. But NEFT is different. It’s good enough to sip it or shoot it, depending on how crazy you want to get. At the same time, it has the versatility to be mixed with any of your favorite beverages.
We do. As a matter of fact, we always make a cocktail for every guest. I welcome every guest to the show by toasting to the podcast. Each one has had a taste of NEFT vodka. And they always ask for more during the intermission, so we know how much people enjoy it and how popular it truly is. Overall, it helps get the word out of how delicious the premium vodka is. Not only do we serve it on the set, but we also have some here at my house.
I have not, but my wife has! She used bartending to supplement her income while working as a registered nurse. Every now and then, she’ll whip up a NEFT concoction for me to try out. She knows I like my cocktails sweet!
President of NEFT Vodka, Dan Kleenberg and Bryon Scott, Off the DribbleCreated in Sweden in 1879 and launched 100 years later in the United States, Absolut’s legacy in the vodka category sets a high bar. As the number-one premium imported vodka, Absolut continuously evolves to meet consumers where they are through diversity in ideas, backgrounds, and perspectives. As seen in its new campaign, Born to Mix, Absolut introduces a new creative territory for the brand where cocktails are personified. Absolut is a brand rooted in creating authentic connections.
“Absolut has always been an inclusive brand that’s born to mix, from delicious cocktails to diverse personalities,” says Matt Foley, Vice President of Marketing for Absolut. “While it’s comfortable to stay within our closest circles, we think the world is more interesting when we mix identities, ideas and drinks. Absolut celebrates the freedom to mix and inspire everyone to come together respectfully and responsibly.”
As an iconic, culture-leading brand, Absolut remains at the forefront of the spirit of the times. Continuing its decades of support and allyship for the LGBTQ+ community, Absolut recently unveiled “Out & Open,” an ongoing initiative that taps voices to highlight the irreplaceable impact of LGBTQ+ bars and restaurants and bring awareness to their plight as they face a steady decline in the industry. By partnering with the National LGBT Chamber of Commerce (NGLCC) with a significant contribution toward succession planning education for these establishments and other LGBTQ+ owned business, Absolut inspires inclusion. “Absolut is a natural fit for Vodka Sodas, which is the top bar call for LGBTQ+ consumers and a great opportunity to enjoy our flavors like citrus and watermelon,” says Foley.
Absolut also enjoys a history as a brand that helps supercharge the popularity of cocktails. In the 1980s, those cocktails included the Bloody Mary and the Cosmopolitan. Today, it’s the Espresso Martini. “With its rich, full-bodied,
and complex yet smooth taste, Absolut is the go-to vodka for Espresso Martinis as the bedrock for the cocktail’s decadent velvet and warming flavor profile,” explains Foley. “Mixed with equal parts Absolut, Kahlua, and Espresso or Cold Brew, the Espresso Martini is both a lively and versatile choice.”
With the holidays around the corner, Absolut plans to continue helping hosts elevate the at-home cocktail experience. “Personified in The World of Absolut Cocktails, the Espresso Martini is indulgent with a cool nostalgic yet high energy essence,” says Foley adding that the cocktail can get the attention of a room in a second. To keep the cocktail creating process simple for at-home hosts, Absolut recently announced a partnership with RISE Brewing Co., the first brand to launch Nitro Cold Brew Technology. “We know our shoppers are looking for easy ways to serve holiday cocktails, so we teamed up with RISE and Kahlua to provide the ingredients needed to create this iconic, delicious cocktail in seconds,” explains Foley.
Foley recommends the same Absolut power pairing to bartenders. “We know the Espresso Martini is the number four vodka cocktail on menus and the second most popular cocktail on fine dining menus. Now with Cold Brew Espresso Martinis so easy to make, they are also on trend, and we think bartenders will love working with RISE for making their Absolut Espresso Martinis for guests.”
Fill a shaker with ice cubes, add Absolut Vodka, Kahlúa and RISE. Shake and strain into a cocktail glass and garnish with coffee beans.
Mixing identities, ideas, and cocktails, Absolut Vodka has led the category for over a century
ABOUT
Meet Mijenta, the B-Corp-certified tequila inviting the spirits world to step boldly into sustainability.
“Our goal when we founded Mijenta was not only to craft a great spirit,” says co-founder Mike Dolan. “From inception, Mijenta’s operations, procurement practices, sourcing, and packaging have been structured to be as environmentally responsible as possible while also delivering benefits to local communities.”
Working with Maestra Tequilera Ana María Romero, the Mijenta team saw tequila’s future clearly. It relied on two things: transparency and tradition.
“For us, it’s all about transparency,” expresses Dolan. “More than ever, consumers want to know exactly what they’re buying and drinking.”
Fortunately, tequila and transparency go hand in hand. The beverage’s rich ancient history and pure nature make it an honest product, despite its obvious market stereotype. “Tequila has in some ways been the best-kept secret of the spirits world,” explains Dolan. “It’s flown under the radar, in my opinion, because of its perception as something college kids just do shots of.”
consumer can trace what goes into their tequila from the time the agave is harvested, through the production process, and into the bottle,” Dolan adds.
It’s no wonder that in two years, Mijenta reached a milestone in the spirits world—becoming the first tequila brand to be B-Corp certified.
to us, no detail is too small to not get exactly right.
How did it happen? Not by any stroke of luck. Rather, an intense dedication to establishing a caliber of premium tequila where quality matters in and beyond what’s in the bottle.
“To us, no detail is too small to not get exactly right, from the tequila itself to the packaging, to the values on which we’re founded,” adds Dolan.
This commitment landed Mijenta its B-Corp status, a certification guaranteeing a company’s high standards for social and environmental impact. For the team, this achievement isn’t something to boast about. It’s something to inspire.
Ridding tequila of its lousy rap meant giving ‘additive-free’ a makeover. To Mijenta, additivefree isn’t a loose term to embellish your marketing agenda. Instead, it’s an expression of an ethos that gives consumers the education they’re asking for. “For us, being additive-free means that the
“From the outset, we’ve tried to demonstrate that it’s possible to make a great product, be environmentally responsible and give back to local communities—all while operating a successful business,” Dolan shares.
Mijenta’s sustainability moves aren’t random. The team saw the tequila revolution happening, a phenomenon driven by premiumization. “For years, consumers have been drinking less but drinking higher quality alcohol and spirits. And it’s no different with tequila,” mentions Dolan.
Now, premiumization isn’t about raising prices. It’s about establishing a social commitment, and supporting everyone involved, from producers to drinkers to competitors. To Mijenta, this ecosystem behind the bottle is where the B-Corp certification stands as a powerful symbol.
“We hope this certification inspires other tequila producers to join us in putting social benefit front and center in their businesses,” says Dolan.
Mijenta’s mission is surely shaking up the tequila industry with passion and premiumization. With Mijenta’s major moves, it’s already clear how influential this brand will be. And we’re excited about it.
When it comes to introducing whiskey fans to Maryland-style rye, Sagamore Spirit has a pioneering reputation for innovation. Notably, this fall Sagamore Spirit released the latest in its acclaimed Reserve Series, Sagamore Spirit Sherry Finish Rye Whiskey.
For this year’s release, Sagamore Spirit aged its 4-yearold straight rye whiskey for an additional 18 months in 132-gallon PX sherry barrels. The resulting rye is “a spirit with velvety notes of toasted almond, dried fig, and soft spice,” according to Sagamore Spirit's EVP of Brand Marketing, Marcus Stephens. This bottling marks the return of a customer favorite that was originally a distillery exclusive in 2019.
The goal of the Reserve Series is to showcase the versatility of Sagamore Spirit's renowned Marylandstyle of rye whiskey. Each spring and fall, the distillery releases a new limited edition in the line. “While we revere the legacy of Maryland rye whiskey,” Stephens says, “we didn’t set out to only do what has already been done, so we don’t limit our thinking around what is possible in the future.”
The distilling team has broad leeway in creating whiskeys for the Reserve Series. Wide releases often start out as distillery exclusives. Each begins with two or three base blends of whiskey from different mash bills, which then age in different trial barrels. If the team is happy with the result, they will bottle the blend to be released at their visitor’s center. When people return for a second or third bottle, they know they have a hit that’s ready for wider release.
SAGAMORE SPIRIT LOOKS TO THE FUTURE AND WHISKEY FANS WHEN CREATING ITS POPULAR RESERVE SERIES
The growth and innovation in the Reserve Series is just one example of Sagamore Spirit's success at reintroducing Maryland-style rye to the American whiskey drinker. The distillery is also committed to making sure Maryland-style rye means that at least some of its grains are grown in Maryland, too. Did you know that Maryland was the third largest producer of rye before Prohibition? That was in part because of how rye could successfully grow in the region. As the company has grown, Sagamore Spirit wants to bring this part of the whiskey making process back to Maryland by reimagining what their relationship with local farms could look like to cultivate much of its own rye and corn.
A partnership with the University of Maryland supports research into rye varietals and best practices for land management. Stephens says of the collaboration, “We are investing in these programs to deliver exceptional quality whiskey for generations to come while reducing the environmental impact of sourcing grain from a global supply chain.”
With customers increasingly focused on origin, quality and sustainability, the company is well positioned for continued success. Stephens feels today’s American whiskey drinkers are especially in tune with where the spirit comes from and there is no better example of that than Maryland rye. “They want to know more
about what they are drinking, where it comes from, who makes it, and how that affects a flavor profile,” he says. “This growing interest in provenance, and demand for quality, only means growth and opportunity for the category, particularly when it comes to whiskeys made with more local ingredients.”
" WE DON’T LIMIT OUR THINKING AROUND WHAT IS POSSIBLE IN THE FUTURE.
The crafty folks at Lyre’s want everyone to enjoy the party. Even people who prefer not to drink alcohol. Gone are the days of ordering a club soda with a slice of lime to fake drinking while your friends sip their favorite cocktails. With Lyre’s, you can enjoy your favorite cocktails with low alcohol or no alcohol. It’s your call.
Joshua Carlos, Senior Vice President of Lyre’s, shares the brand’s inspiration. “The Lyre’s brand was inspired by offering sophisticated non-alcoholic beverage options to consumers. Instead of trading down your favorite cocktail, you simply swap out your usual spirit for a Lyre’s and enjoy the same refinement of a wellbalanced cocktail, sans the booze.” Each Lyre’s expression was created to be a direct replacement for spirits. Whether your favorite cocktail is a Negroni, a Paloma, or a Jungle Bird, the Lyre’s range can do it all in no or low ABV. “Our user-friendly onefor-one swap of your favorite spirits makes Lyre’s an easy choice,” adds Carlos. It also makes things easy for bartenders.
The pioneering company launched in 2019 with a Scotch Whiskey style product. “Our flavor architect, David Murphy, wanted to continue to refine the expression over
2 oz. Lyre's Highland Malt
1 oz. lemon juice
1/2 oz. white sugar syrup (made 1:1)
1/2 oz. egg White/Aquafaba or four drops foaming agent
2 dashes aromatic bitters
Dry shake all the ingredients briefly.
Add ice, shake hard and strain into glass over block ice.
the last three years,” says Carlos. “We are now thrilled to bring our Highland Malt expression to the United States, and it will be available very soon.”
As leaders in this category, Lyre’s is seeing changes within the industry. “I believe the world is becoming extremely conscious about what we put into our bodies, especially in a post-COVID lockdown world,” says Carlos. “The most interesting thing I’ve seen with Lyre’s is that consumers were the first to adopt the brand and the category while the trade was a bit reluctant.” Carlos believes this was partly due to bar closures worldwide during COVID; however, he notes they are now seeing beverage professionals all around the industry embracing Lyre’s and thrilled to offer these products to guests.
This category continues to expand. “I love that Jeff Morgenthaler has been promoting listing ABV of cocktails on menus,” says Carlos. “Additionally, much like gluten-free, vegetarian, and vegan menu options, I believe we will start to see cocktails that can be modified as low-ABV or no-ABV to match consumer preference for that given moment.”
Supplying the world with choices like lowABV and no-ABV cocktails seems to have inspired a movement of consciousness in bartenders and their guests. “We see it as a win when on-premise and off-premise locations see the need for the category and offer it to their guests,” says Carlos adding that, after all, non-alcoholic offerings are about inclusion in the moment for all.
Several reasons a person may choose not to drink include volunteering to be the designed driver or keeping their caloric intake down. What matters is, that it’s their choice. “No matter the reason someone is choosing not to drink, this movement of quality non-alcoholic cocktails offers inclusion for all,” concludes Carlos.
Fleur Charmante’s complexity shapes its simplicity. As a unique blend of berries and florals, Fleur Charmante is created to be a back bar tool used to craft unique and dynamic cocktails, no muddling necessary. Adding Fleur Charmante can transform a cocktail experience with fewer tools, less time, and a more controlled flavor profile.
The inspiration for Fleur Charmante starts back in the golden age of cocktail making—the 19th century. Even before the first “Bar-Tender’s guide” was published by Jerry Thomas, bartenders across the world were crafting macerations and steeping blends of herbs. Without a doubt, commercially available ice allowed for cocktails as we know them to flourish, even though people had been mixing drinks for ages. And back in the 1800s, when bartenders began crafting “chilled” drinks featuring spirits infused with herbs, flowers, and muddled fruits, the process of crafting cocktails was altered.
Innovation has always been a key point of pride for bartenders, and Fleur Charmante, throughout history, has provided bartenders with an ingredient that would take more than thirty days of steeping, distilling, and blending to produce on their own. Today, bartenders can easily achieve these flavors by simply adding Fleur Charmante to the mix.
Made in the Saint Sauvant in the Saintonge area of France by expert distillers, Fleur Charmante begins with a simple base. A blank canvas for maceration of blackcurrant, raspberry, and cherry fruits that are followed by a petite bouquet of natural violet, lavender, and jasmine. This creates a dynamic liqueur, allowing for the flavor to adapt to other ingredients in the cocktail.
Part of what makes Fleur Charmante a unique liqueur is its adaptability. As described by Eddie Varselona, the man behind Fleur Charmante’s recipe, “There’s a saying that goes, ‘The whole is greater than the sum of its parts.’ For Fleur Charmante, though, each of those parts shines through when mixed. For example, there’s a ton of cherry in the bourbon flavor wheel, so the cherry notes will really pop in Fleur Charmante when combined with bourbon.”
Other examples of Fleur Charmante’s versatility come into play when it’s mixed with vodka and gin. When paired with vodka, the raspberry and lavender
shine through. In combining with gin, Fleur Charmante’s black currant backbone, rounded out by jasmine and violet, balances with the herbaceous character in gin.
Fleur Charmante’s versatility makes it a fun ingredient for bartenders to experiment with maintaining consistency on a cocktail menu. No worrying about who prepped which ingredients or when they were steeped. Bar guests will always get the delicious cocktail they’re expecting. In addition to modern cocktails, Fleur Charmante can also elevate the experience of classic cocktails. A classic cocktail like the Manhattan becomes something new with half an ounce of Fleur Charmante, and champagne becomes a fresh take on Kir Royale with just a splash.
1 1/2 oz. Fleur Charmante
/2 oz. Silver Mezcal
1/4 oz. Cointreau
2 dashes Jerry Thomas Decanter Bitters
Q Club Soda (to top)
Stir with ice and strain into chilled glassware.
Top with club soda. Garnish with flamed orange peel.
Heritage, quality, and innovation are the foundation of Chopin Vodka’s nearly three-decade legacy. Introduced in 1993, Chopin pioneered the premium vodka category, which did not even exist until the company created it. Today run under the aegis of Chairman and CEO Tadeusz “Tad” Dorda, Chopin is the only major Polish vodka brand that bucked the consolidation trend and remained family owned and operated. Chopin also owns its distillery and estate distills 100% of its spirits. And it all started with the not-so-humble Polish potato.
Vodka runs deep in both Polish culture and Dorda’s family. “When we launched, no one believed that ‘luxury vodka’ was a viable concept,” he says. At the time, the heavily marketed Absolut was as premium as vodka got. And even today, as vodka’s popularity has soared worldwide, Dorda believes most people still know little about the spirit. This is something he has been working to change for nearly three decades. “Our mission has always been the same,” he says, “to shift the perception of vodka as a tasteless, odorless mixer synonymous with nightlife to an original Polish spirit that's meant to be savored, appreciated, collected, and discussed, just like a fine Scotch.”
High quality ingredients are at the heart of all the vodka Chopin produces, whether potato, wheat, or rye. For its award-winning signature potato vodka, the company grows, harvests, and distills the tubers itself.
An aged offering, Chopin Family Reserve, was the world’s first rested, super-premium young potato vodka made with a special variety of potato harvested from the estate’s 2016 growing season. The spirit rested for two years in 50-year-old oak barrels before being hand bottled.
Aging vodka isn’t the only innovation the company is known for. A long line of “firsts” includes first to call itself luxury vodka, first to package vodka in the now ubiquitous tall, frosted wine bottle, first to distill from different kinds of potatoes, rye, and wheat, first to make vintage vodka, first to barrel age and more.
Dorda wants bartenders to know that good vodka can be nuanced and complex. He encourages tasting many vodkas to understand the differences in raw materials and how to build drinks that highlight the characteristics they impart. “Our Chopin potato vodka is earthy and very viscous, which is a great choice for a Martini,” he says. “Our Chopin wheat vodka is floral and sweet and adds an additional layer to mixed drinks that are more fruit-forward.” He suggests serving Chopin potato vodka neat to savor its complexity, and the rye vodka with its peppery notes makes a great base for a Bloody Mary.
Beyond his own brand, Dorda’s ambitions extend to elevating the entire premium vodka category. “We believe that vodka, like other spirit categories, should have an appellation, which is an internationally recognized origin indication for products that have a specific quality and characteristic as a result of where they are produced,” he says.
With newer generations of drinkers gravitating to authentic expressions of place, don’t be surprised to see this designation come to pass. As his life’s work has shown, Dorda is nothing if not dedicated to elevating vodka’s reputation.
One of North America’s leading importers of wine and spirits, Palm Bay International honors Mexico’s culture and the spirit of the agave plant through its Gracias a Dios line of artisanal mezcals.
Gracias a Dios, which translates to “Thank God,” reflects a common phrase the four owners, Pablo Lopez, Enrique Jimenez, Xaime Niembro and Oscar Hernandez, heard throughout their childhood. But it also reflects a commitment to honoring the gifts of the land through a line of authentic, ultrapremium mezcals meant to reflect the range of expressions possible with agave.
The Gracias a Dios range features agaves from different areas to showcase the versatility of the plant in crafting mezcals with varying flavor profiles. “Agave is such a diverse plant,” says Xaime Niembro, “and we as mezcal producers are in love with such diversity, we want people to be able to try an Espadin from the central Valles of Oaxaca, but also an Espadin from la Sierra.” The goal is to allow for the agave to be the protagonist in each mezcal.
A lot of love and care go into each bottle of Gracias a Dios. All the agaves start from seeds cultivated in their own greenhouse before being planted in the fields where they are allowed to mature. The process is never rushed, and the resulting bountiful agaves are filled with sugars. After the agave is harvested, the mezcaleros produce the spirit in
an artisanal way with a wood fired oven, natural fermentation, and double distillation in pot stills.
Ten years after they produced their first bottle, Gracias a Dios continues to showcase the spirit’s diversity. Three mezcals are produced from the Espadín varietal including a reposado aged for three months in new American oak and Pechuga, which is double distilled and often enjoyed on special occasions. Three wild agave mezcals, Tobalá, Tepextate, and Cuishe, allow aficionados to dive deeper into the possibilities the sprit offers. Upcoming initiatives in 2023 will include new wild agave production of Jabali and a second batch of cultivated Tobalá.
The wellbeing of the people of Oaxaca is just as important to Gracias a Dios and the company pays its workers markedly more than the standard salary in the area. In addition to planting and maintaining its own agave, they also follow sustainable practices such as conserving rainwater, using solar energy and utilizing recyclable materials.
More and more consumers are enjoying mezcal neat, which of course is how Mexicans enjoy it. But Niembro appreciates that outside of Mexico most people are introduced to mezcal in cocktails. “This is new to us,” Niembro says, “we were used to sipping mezcal neat, and we still do.” Either way, Gracias a Dios is the perfect introduction to the world of mezcal for you guests.
“Our mezcal is made with a lot of respect to the land, tradition and Mexican culture,” shares Niembro.
“We were born and raised here, we eat tlayudas, mole, and drink mezcal on a daily basis.”By Michael Tulipan
On Martinique’s Caravelle peninsula lies the picturesque Baie des Trésors, or Treasure Bay, which lends its name to the distinctive rhums of Exploitation Agricole du Galion. Made from its own sugarcane with no additives
or colorings, these rhum agricoles represent the finest expression of the island’s volcanic terroir.
Islanders have cultivated sugarcane in Martinique for centuries, but the company itself was founded in 1849 and currently manages over 1,800 acres in both the interior and along the coast. Just as important as the terroir is to these rhums, the precipitation patterns in different locations add their own stamp. Inland
plots can receive several feet of rain a year while others near the sea much less. This allows Baie des Trésors to offer three very different rhums. Daniel Cooney, co-owner of Heavenly Spirits, the U.S. importer for Baie des Trésors, says that because of this disparity, “Some will be opulent and soft, others drier and more subtle.”
Only about 5% of all rum is rhum agricole and Cooney says of the style, “The difference in taste can
be described as freshly herbaceous or with grassy notes.” All three of the Baie des Tresors rhums are made from fermented sugarcane juice, known as vesou, that is single column distilled and aged in small oak barrels. But that’s where the similarities end, with each made from sugarcane grown in different areas.
The Fond Basile plot sits close to the sea, where it receives little rain. This sugarcane yields the fresh, herbaceous Plein Soleil, a blanc or white rhum, that Cooney calls, “the purest expression of agricole rhum available.”
The sugarcane for Flowers of the Wind grows in a single plot caressed by trade winds away from tropical downpours. This plot leads to extremely subtle rhums with a beautiful concentration of primary cane aromas. The distillate is aged in American oak and bottled at a cask strength of 49.8%.
The third in the line, Fruits of the Rain, bears the name of a rhum made with sugarcane grown inland where precipitation is more plentiful. Here the sugarcane is rich and juicy which allows for rhums to be rounder and full of sweetness. The distilled spirit is aged in French oak and bottled at a cask strength of 50%.
The delicate island ecosystem informs the company’s approach to sustainability as well. Initiatives include using bagasse (sugarcane pulp) along with wood in its corks and a commitment to using 100% recycled and recyclable glass. In addition, the company will be affixing a butterfly sticker to the bottles to highlight the need to protect the butterflies of the Galion region that is its home.
For bartenders, complementing rhum agricole’s unique flavors is key. “It is wonderful served neatly chilled or even on the rocks,” Cooney says. “When serving in a cocktail, finding a worthy citrus component might be a good place to start.” He also suggests lining up a flight of the three rhums to introduce guests to the effect of terroir on this unique spirit.
For over 60 years, Mozart Distillerie has been proudly situated in Salzburg, Austria, the city where musical legend Wolfgang Amadeus Mozart was born. Comparable to the way Mozart composed classic melodies, the distillers at Mozart craft sensational liqueurs by utilizing everyone’s guilty pleasure as a primary ingredient, sweet and savory gourmet chocolate.
Since the brand’s launch, each flavor profile released reveals premium quality made possible by its enthusiastic team. The decades-worth of experience creating this unique and sophisticated spirit is recognized by international accredited institutions, like the International Wine and Spirits Competition (IWSC), which named the Mozart Distillerie “Liqueur Producer of the Year 2020.”
Its production process starts with the finest selection of raw ingredients, such as cocoa, sugar beet, and Bourbon vanilla from Madagascar. All three serve as the basic ingredients for producing chocolate. Hailing from West Africa, the special blend of cocoa provides intense and tart cocoa notes. Meanwhile, the sugar beet generates two essentials as well, sugar to add the sweetness, and sugar beet distillate as a base spirit.
Then, depending on which Chocolate Liqueur is being produced, Mozart refines its products with the finest Belgian chocolate, a special cream from the Netherlands, and caramel. The magical Belgian chocolate adds a tender melt, unmatched smoothness, and delectable notes of chocolate. Spiked with cocoa butter, the special blend of cream develops a smooth texture and refuses to settle.
Even though every bottle of Mozart is produced in the Salzburg distillery, most of the bottles end up dispersed around the globe. In fact, they sell 95% of total volumes outside Austria. The USA
possesses the largest market, but looking at the broader picture, Mozart is shipped to a whopping sixty-five countries worldwide, with customers on every continent.
International Sales Director Holger Hugelsberger believes the brand he represents is incredible because of the global reach of its products. Explaining the logic behind the widespread popularity, Holger says, “A real benefit for us is that everyone in the world understands and loves chocolate and all we do is make fantastic chocolate liqueurs.”
The brand’s packaging had a modern makeover in 2021. The new design clearly shows what Mozart is all about, a Chocolate Liqueur for chocolate lovers.
An ideal way these “choco-connoisseurs” can explore the versatility of Mozart is by creating a “Choctail” of their own! By simply adding Mozart Liqueur, every cocktail turns into a Choctail. For example, an Espresso Chocolate Martini can be easily prepared by using its new coffee flavor and just a few other ingredients. The possibilities are endless, as there is hardly anything that fails to mix well with cocoa and chocolate.
“One fantastic fact about cocoa and chocolate is that it has one of the most versatile flavor profiles in the world,” explains Holger. “Cocoa and chocolate perfectly fit to fruity, spicy, herbal, and many other aromas. There is hardly anything not to combine with cocoa and chocolate. That’s why it is so much fun for bartenders to experiment with Mozart.”
Another unique flavor useful in many boozy scenarios is Mozart Pumpkin. Carefully selected spices make this flavor interesting to use in a Bloody Mary cocktail. It cooperates excellently with spirits like tequila or rum. With vodka, it makes an easy Pumpkintini, an extremely popular concoction during Halloween.
Coming down the pike for Mozart is another exciting flavor that falls under the tropical category. Chocolate liqueur lovers rejoice!
oz. Mozart Pumpkin Spice Chocolate Liqueur
maple syrup
tsp. yogurt
Mix ingredients over ice in a cocktail shaker. Mix cookie crumbles with roasted and chopped pumpkin seeds to garnish glass. Then dip glass rim into syrup and cookie-pumpkin-seed mix. Strain the choctail into the Mozart Cupcake Glass and top with ground nutmeg.
STARRING IN GLOBALLY ACCLAIMED SPORTS FILM JUNGLE CRY, EMILY SHAH MADE A NAME FOR HERSELF AS THE FIRST INDIANAMERICAN TO COMPETE AT MISS USA AND NOW HAS LAUNCHED HER OWN GIN, DHARMA INDIAN DRY GIN, THE WORLD’S FIRST AYURVEDIC INSPIRED DISTILLED SPIRIT.
I studied bartending and have an affinity for creating craft cocktails. I love making drinks for my guests and impressing them with my skills!
We used very mindful, unique botanicals in Dharma Indian Dry Gin, but my favorite ingredient must be the saffron—it creates a unique, luxurious aromatic smell and taste. I tell people that Dharma Gin is for people who don't really enjoy gin. because he doesn’t like the bar there.
Right now, Black Liquor Market and Bathtub Gin are some of my favorites. They also carry Dharma Gin!
My go to drink is a Negroni. If I’m looking for something more refreshing, I stick to a Gin & Tonic or a Gimlet.
