Chilled Magazine - Volume 15 Issue 5

Comprised of up to 40 of the finest single malt and grain whiskies, the new Dewar’s 12 Year Old is double-aged in hand-selected 1st fill bourbon casks to create a richer, smoother, perfectly balanced scotch whisky. Every sip is curiosity well-rewarded. Sláinte!

The

Locals 20 Bartender Submission - Ed Warner II 22 Bartender Submission - Nicole Salicetti 24 Ask A Bartender - Jeff Savage, The Botanist 28 Brand Profile - Blood Monkey Gin 30 Portfolio Profile - Preiss Imports 32 Distillery Profile - Tenjaku Whisky 34 5 Things - with Adam Witherspoon 36 Ask A Bartender - Morgan Elize, Mixing with Matcha 40 Competition - Novo Fogo Bar Strength Cachaça Challenge

Special Section

The Spirit of Inclusion 51 The Future of Hospitality 52 Breaking Down Barriers - Deborah Brenner, WOTV&S 58 Leading a Legacy - Celia Villanueva Maestri, Casa Maestri 60 Welcome to a New Narrative - Becky Harris, Catoctin Creek 62 Old and New World Perspective - Tawnya Falkner, Le Grand Courtâge 64 The Value of Perspective - Leslie Serrero, Komos Tequila 66 Breaking from Tradition - Cristina Mariani-May, Banfi 68 An Invitation to the Table - Katie Dunn, Blood Monkey 70 A Page from History - Chiara Soldati, La Scolca 72 By Way of Family Tradition - Agular and Maggy Gomez, Mezcal Don Sixto 74 A Time to Step Up - Lisa Laird. Dunn, Laird & Company 76 Leading by Example - Nikki Simkins, E11Even Vodka

Advanced Mixology

46 Drink In History - The Pink Lady 48 Food Know How - Honey Syrup 78 Making Spirits Bright - Holiday Hosting with E11EVEN Vodka 82 That’s the Spirit - Commitment to Craft, Tommyrotter 84 That’s the Spirit - Bright Future for Whiskey, Wemyss 86 That’s the Spirit - Wonders of a Curious Mind, The Shed 88 Spotlight Launch - Diablito Rojo Extra Anejo Mix It Up

Behind the Agave Forward Bar

Celebrity Sips - Women-Owned Spirits Brands

Shaking & Stirring - Launches Last Call - Chillin’ with Joel McHale 128

PURE TASTE, CRAFTED IN AUSTRIA.

VOLUME 15 - ISSUE 5

PUBLISHER

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

Dana Darley Daily, Abe Vucekovich, Richard Fri,

Special thanks to Deborah Brenner, Olivia Campbell, and the team at Women of the Vine & Spirits ART DEPARTMENT

Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY

Cover Photo by Brian Bowen Smith bowensmith.com and @brianbowensmith on Instagram Images: Shutterstock.com

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CHILLED MAGAZINE

Volume 15 - Issue 5

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I was young when I fell in love with the hospitality industry. After working for 20 years in numerous capacities, I’m proud, especially being female, that I now have a voice and trying to foster a better culture. It probably won’t come as a surprise to hear that I emulated the male role models working in the business for most of my career. Perhaps it was because I had no exposure to the few women working in my field. I recently mentioned this to a friend and we both agreed that something radical had happened. Women have begun to make an impact leading to some impressive achievements.

My story is now a familiar one. I was recruited by a female friend to take a job at a global hotel chain. When I represented the hotel group in 2019 at its Tales of the Cocktail activation, I met more influential women that propelled me forward professionally. They have been resources for growth, advice, education, and encouragement. I am reminded every day that my contributions matter because of them. They chase dreams that will make a difference and believe everyone wins when we all win. They are champions, and I would not be the same without each and every one of them.

I hope every woman reading this can identify her own group of female professionals that have helped her in her career and are inspiring. All of us together are better because of them. As you turn the pages of CHILLED, the Women’s Empowerment Issue, you’ll meet the vast array of female talents woven into the spirits world and beyond. No matter your favorites, both you and I must continue to root for them, our home team.

Here’s to the journey. Craft it well!

Dana worked for Marriott International before starting Three D Hospitality, a consulting group focused on brand building and healthy company culture. She now resides in the heart of Bourbon country and loves traveling to experience the best hospitality around the world.

Dana@threeDhospitality.com www.threeDhospitality.com

Dana Darley Daily

Photo by Andrea Hutchinson

LUNA NUDA

PINOT GRIGIO

Estate Grown Handpicked and Hand Sorted in Italy’s Alto Adige Valley LUNANUDA.COM @lunanudawines

Bright, crisp flavors of golden delicious apple and citrus flow through this wine with just a hint of alpine air and minerality. This wine embodies the terroir of Italy’s northernmost winegrowing region and pair well with your menu as a by the glass or by the bottle menu feature.

(c) Luna Nuda Wines 2022. Drink

COLOR COORDINATED

LOUIS XIII: THE DROP

The set of five individual 10ml glass bottles, each containing LOUIS XIII’s iconic eaux-de-vie, are designed to be enjoyed straight from the bottle. Color tops on the bottle represent different mindsets: Loud, Glow, Bold, Smooth, and Bright. Add-ons include a leather holster and corresponding shoulder straps to elevate the spirit into a playful, fashion statement that offers a nod to the spirit of style and luxury. As always, the heritage brand with its storied legacy fits the values of a new generation of luxury spirits aficionados.

THE MACALLAN JAMES BOND 60TH ANNIVERSARY RELEASE

Marking The Six Decades of James Bond films, this remarkable collection consists of six limited edition bottles encasing a single malt whisky in unique ways. Each bottle features an illustrative design and color to symbolize the decade it represents. The liquid has a natural color of Suisse gold and an ABV of 43.7% as a homage to Bond’s agent number, 007. The flavor of the whisky consists of orange zest and fizzy sherbet with a lemon freshness, subtle oak and ginger spice, leading into a dark chocolate, figs, and baked apple tart with a drizzle of honey. No wonder why Macallan has become James Bond’s whiskey of choice in recent years!

OAX ORIGINAL

The award-winning small batch mezcal and premium luxury spirit turning heads with its unprecedented bottle, designed by New York-based studio Bardo Industries. Rooted in art and storytelling, its three limited-edition expressions in matte bottles in black (Arroqueño), white (Tobalá), and pink (Tepeztate) aim to capture the beauty and perfection of this highly soughtafter artisanal spirit and echo Mexico’s architecture, history, and culture. OAX also launched its sustainability initiative of ‘one bottle produced, one maguey planted’ reforesting program.

GLENMORANGIE HIGHLAND WHISKY

A fun look, while the liquid inside remains unchanged. Glenmorangie’s core range—Original, La Santa, and Quinta Ruban—has vibrant new packaging and an elegant bottle design that conveys a wondrous nature and imaginative essence to consumers around the world. The different colors represent the different tastes of the three whiskeys. The orange packaging of the Original reflects the orange and peach notes of the spirit, while the red packaging of the La Santa indicates the sunset-like taste, and the deep green of the Quinta Ruban symbolizes the velvety depths of the spirit.

HOW TO RIFF ON A COCKTAIL STEP 1 STEP 2 STEP 3

There are simple rules to follow when riffing on classic cocktails so that your riffs become popular enough that bartenders will riff on your riffs. Riffing on iconic cocktails give a bartender the framework needed to create a drink that’s better than starting from scratch. Beverage Director Abe Vucekovich of Meadowlark Hospitality has over a decade of experience behind the bar. He typically adds amaro or bitter liqueur to a cocktail not only because its trending, but because using this element is a simple and traditional way to riff on a cocktail. His Happy Accident cocktail served at Lardon in Chicago is a riff on both the Sbagliato and Garibaldi classics. Here are some good-to-know steps about riffing.

KNOW THE COCKTAIL

Before you start playing around with ingredients in a cocktail, master the recipe and then add in subtle elements. Subtle differences will train your palate to tune in on nuances that each small change will create. You’ll find once you start playing around with small adjustments, combinations that work well will surface. For Vucekovich, amaro will impart so much flavor when mixed with other ingredients that when adding this ingredient in different proportions you can’t go wrong.

Coined by bartender Phil Ward for his approach in riffing on cocktails—used to create his Oaxacan Old Fashioned, which swapped tequila and mezcal for whiskey. His theory was that every good drink held a blueprint for other good drinks, so take good drinks apart and put them back together. Swap out any spirit or ingredient for another with similar flavor profiles and voila. Vucekovich notes that today’s bar goer enjoys all things bitter, so keep this in mind when swapping out ingredients.

SPLIT THE BASE

As with Ward’s popular riff, the split technique deepens a drinks flavor and complexity by using two spirits where originally there was one. Start with a twoor three-part split and you’ll find that blending flavors by splitting your spirits using two entirely new spirits in a cocktail might lead to fun and exciting riffs. Vucekovich notes that amari are much lower in ABV than typical base spirits and can be substituted and split with other spirits in cocktails to adjust overall ABV.

MR. POTATO HEAD!

1 oz. Campari

1 oz. Cocchi Rosa Americano

3 oz. fresh orange juice

2 oz. Prosecco

PREPARATION

Bottom glass with sparkling. Add other ingredients to the shaker. Dry shake. Fill Pilsner glass with ice. Pour shaker ingredients over ice. Top with more ice if needed. Garnish with lemon half-moon.

ABE VUCEKOVICH

Abe Vucekovich was general manager and lead bartender of James Beard Award winning cocktail bar, The Violet Hour, and is now the beverage director for Meadowlark Hospitality in Chicago, which includes day-time cafe and salumeria Lardon, beercentric sister spot Union, and recently-opened The Meadowlark, a hidden-away craft cocktail lounge where he specializes in fun and immersive themed menus.

TIP

It’s worth the time to play around with cocktails because a small ingredient shift will create something new.

PRO TIP

Don’t forget to try seasonal, obscure, or local ingredients to create unique and specialized riffs. For a quick riff, add amaro for bitter notes, bubbly for a Royale, or simply reverse ingredient measurements to change things up.

BEHIND THE ART OF BAR Agave

ZIGNUM MEZCAL

With passion and commitment to innovate in the art of making mezcal Zignum Mezcal brings agave enthusiasts its new Cristalino expression, the first in the category of the Añejo Cristalinos of the Mezcales Casa Armando portfolio. Made with the traditional Espadín Agave and aged for 24 months in new French oak barrels, sophisticated wooden notes are achieved. The filtering process impairs a complex but subtle flavor that enhances the aroma and flavor of the agave. Enjoy Zignum Cristalino in a glass designed to sip spirits, on its own or paired with a chaser that is prepared in an old-fashioned glass with ice, with an orange peel and topped with sparkling water.

TEQUILA OCHO REPOSADO BARREL SELECT

Limited edition tequila is aged for eight weeks and eight days in used bourbon barrels from the Brooklyn-based Widow Jane Distillery. This extraordinary single-estate, single-field spirit is the latest example of Tequila Ocho’s commitment to the expression of terroir in tequila, having been crafted using overripe agaves harvested exclusively from Rancho El Nacimiento, one of many fields, or ranchos, owned and operated by the family of legendary tequilero and Tequila Ocho co-founder Carlos Camarena. The liquid is an agave-forward tequila, for which Tequila Ocho is world-renowned, with the heady aromas, rich caramel, and baking spice notes from Widow Jane bourbon barrels.

G4TEQUILA BLANCO DE MADERA

Led by master distiller Felipe Camarena, a limited release of 100% woodfermented blend G4 Blanco de Madera. The Camarena family has been making the world’s foremost tequilas in Los Altos de Jalisco since 1937. Today, Felipe Camarena and his sons, Luis Felipe, and Alan, are the fourth generation (inspiring the name G4) to carry on the family’s heritage and history. At 90 proof and 45%ABV, G4 Blanco de Madera has a higher proof than traditional G4 Blanco tequila. Look for the tan special release label and gold “Fermentado de Madera” (“fermented in wood”) sticker on the bottle to identify G4 Blanco de Madera.  “We are always pushing for great efficiency in our production of the best tequila, but we also are always honoring tradition, and so it was a worthwhile experiment to bring back the old way of fermenting in the wooden tanks,” says Camarena.

BOTTLED IN BOND ACT RAISED IT SET

THE LOCALS BARTENDER SUBMISSION

ED WARNER II BEGAN his journey in the beverage industry after realizing that the passion he thought he had for culinary art turned out to be a love for cocktail creation.

After his long career in the music industry, Ed switched gears to go to culinary school, but once he got behind the bar, he realized his true calling. Although he loved crafting dishes and blending flavors, he enjoyed transferring this skill to spirits.

Ed tells us that Andre Williams, the first general manager that put him behind the bar; Joe Herrera, who trained him as a bartender; and the chef he was an apprentice, Bruce Molzan, are his biggest inspirations. He attributes his development as a bartender, to his local United States Bartending Guild chapter. “There were so many people that put me onto the right path,” says Ed. “I learned my chops from other bartenders and love all the guys in my chapter. I don’t think we would be having this conversation without them.”

Some advice Ed shares for new bartenders is to take the time to learn your craft away from the bar, learn all you can about spirits, play around with flavors, and pay attention to bartenders you respect. “Stay focused, be fearless!” exclaims Ed.

Ed’s favorite ingredients to work with are vanilla and various fats. “Vanilla because any spirit that touches a barrel of it will bring out nuances of the spirit’s flavor profile. Fats customize a spirit making it taste different and familiar,” explains Ed.

When creating a new cocktail, Ed likes to take his time, though he says he has come up with some great spur-of-themoment cocktails. “When creating a cocktail for a competition, I usually make it for about three weeks in my head,” he says. ‘Then I decide to give it a shot. As a result, I have cocktails that I’ve been constantly tweaking for over five years!”

Follow Ed @theedwarnerexperience

Ed Warner II

Hilton Hotel Medical Plaza Houston, Texas

THE ALMEDA STRIP

INGREDIENTS

2 oz. Wagyu beef bacon-washed bourbon* 1 oz. cherry vanilla chipotle syrup** ½ oz. Liquor 43 ½ oz. Cherry Herring 4 dashes Miracle Mile Sour Cherry Bitters Wagyu Beef Bacon Candy (for garnish)***

PREPARATION

Stir all ingredients with ice and strain into Old Fashioned glass over large cube of ice. Garnish with a piece of the wagyu beef bacon candy. *Washed Bourbon: Cook ½ lb Wagyu beef bacon, drain grease in jar, add 750 ml bourbon, let it sit at room temperature for about 2 hours, freeze overnight. The next day, crack the fat layer and double strain the bourbon into another vessel. Pour back into the bottle when the bourbon is clear. **Cherry Vanilla Chipotle Syrup: Simmer 1 bag sweet dark frozen cherries until thawed with 1 cup sugar, 1 cup water, and 1 Madagascar vanilla bean. Mash into syrup, bring to boil for 15 minutes and let simmer on low for 30 minutes. ***Wagyu bacon candy: Brush cherry syrup from Luxardo cherries on bacon and sprinkle on demerara sugar and a little bit of Chipotle powder. Bake 12-15 minutes or until crisp (watch your bacon). If using an air fryer, bake 15 minutes.

NICOLE SAYS THAT watching the movie Cocktail inspired her bartending career. Though she saw it as a little kid, she thought bartending was super cool. All throughout college, she worked behind the bar, in pubs and nightclubs, and when it came time to graduate, she didn’t want to walk away from the industry.

Nicole currently tends bar at Panorama Room on Roosevelt Island. She says that while people don’t venture to the island for the cocktails, they stay for them. She does a lot of virtual cocktail hours for corporate events as well as private ones. Nicole says, “The virtual forum took off in the last two years for obvious reasons and it saved me when I had no bar to work in. I could walk my guests through creating cocktails from the other side of my computer in my home. I absolutely love it!”

When it comes to inspiration and influence, Nicole credits her husband Mason. “He has so much passion for the craft and is so talented. Watching him meticulously craft a cocktail of his own creation gives me a fresh love for what we do,” shares Nicole.

Nicole’s advice for new bartenders is to learn all the basics of every aspect of the job. She says that bartending is not just about making drinks; it’s about hospitality, teamwork, and understanding how a bar operates. “Always be humble and look to work with people who are more knowledgeable than you. And there always will be.”

Nicole Salicetti

Panorama

Room

New York City, New York

THE TANGY GILA MONSTER

INGREDIENTS

1 ½ oz. Nikka gin

¾ oz. salted lime blueberry lavender oleo ¼ oz. yuzu

2 oz. soda with a lavender tea spritz Candied shiso leaf (for garnish)

PREPARATION

Shake all ingredients and strain into highball over tall cube. Top with soda, spritz, and place candied Shiso leaf on top.

Just like painting a picture, writing a song, or even directing a movie, creating a cocktail is an art form of its own. And as all artists have different ways of going about their craft, mixologists also have unique approaches to inventing cocktails. Award winning Head Bartender at The Botanist, Jeff Savage, takes that parallel to the next level.

THE Secrets TO Creating Award -Winning Cocktails

WITH JEFF SAVAGE, THE BOTANIST

By Joseph Luparello

Over his career, Savage’s talents have won numerous accolades such as a national finalist in both the Bacardi Legacy and Diageo World Class Bartender of the Year competitions (2017) and Bombay Sapphire’s Most Imaginative National Bartender (2017 and 2018). Subsequently, he achieved the distinction of Canada’s Diageo World Class Bartender of the Year (2019), followed by an impressive runner-up finish in the Diageo World Class Bartender of the Year global competition. Savage has brought home globally recognized wins to Botanist Bar such as Bols Around the World competition’s World Best Bar Team (2019) and been responsible for shortlist nominations with Tales of the Cocktail’s Best International Bar Team and Best International Restaurant Bar (2020). Most recently, The World’s 50 Best named Botanist Bar on their 2021 50 Best Discovery list.

THE LOCALS BARTENDER SUBMISSION

Like an Essay:

Chilled chats with the concoction master, peering into the intricacies of his creative process. Here are his secrets to mixing an awardwinning cocktail.

Perhaps it’s my academic background, but when I craft cocktails, I like to think of them as if I am writing an essay. That is, I need a thesis, a few supporting arguments, and a tidy conclusion. What this looks like in a cocktail is that I want the cocktail to have a central identity, ingredients that support or positively contrast from that, and a finishing note that wraps up the drink well. For example, if I want to make a spicy mezcal

cocktail, perhaps I use something like yuzu kosho and lime in the drink to augment that. I also use Green Chartreuse as a contrasting note, and black salt and a touch of agave to help create a balanced drink with a nice finish. To me, this gives a good framework when figuring out a drink and helps me pair down ingredients to what is necessary.

Think Textures:

I also like to think about textures in drinks. I think this is often something that goes by the wayside, but really does separate an acceptable cocktail from a great one. Think about what it feels like in your mouth. Is it too thin? Does it come off as too rich? Is there a granular texture from an ingredient you’re working with? All of these can really put a damper on enjoying a drink that otherwise tastes great. Perhaps you need to adjust what sweetener you’re using, or fine strain the ingredient you’ve created for your drink. A little bit of salt or acidity can also really balance out a drink without really changing much of the dynamic you’re looking for.

A Good Story:

I like to see a story in a drink too. I want to know about what the bartender is interested in outside of the bar. Are you excited about music? Are you an artist? Let that shine through. I think people will see when they taste my drinks at Botanist a slice of who I am, and I am grateful for the opportunity to share. I think it’s great to see others do the same. Don’t shy away from who you are, it’s a part of what will keep people coming back to sit with you.

Of Course, Quality Ingredients:

It’s important to be cognizant of the ingredients you’re building your cocktail with as well. I think there’s a very important and meaningful conversation happening around the sustainability of drinks and thinking about how your drink fits into this can not only lead to a more sustainable bar program but can also challenge ways you think about using ingredients.

Sagamore Spirit is a 150-time award-winning Maryland-style Rye Whiskey. With a determined focus to create the best Rye Whiskey imaginable, our team of distillers crafts each spirit with a nod to both tradition and innovation. It’s time for a modern approach to American Whiskey. Join us.

Spirited Discovery

By Victoria CeCe

Leave the tonic at home, folks. It’s time to sip gin neat. And there’s no better way to become accustomed to drinking the spirit this way than with Blood Monkey Gin.

Sailing into the spirits scene is a gin brand on a mission to disrupt. “Our approach is to interrupt the category by creating a fundamentally different offer, rooted in liquid history and fresh insight,” says Katie Dunn, cofounder of Blood Monkey.

Blood Monkey isn’t just another dry gin on the market. Instead, it’s a new take on an old style, reminding us of gin’s brazen seafaring roots.

“Gin is a category of discovery,” Dunn explains. “Blood Monkey is completely different in the heritage of style, distillation process, and flavor.” And who is more dedicated to discovery than sailors? No wonder the gin’s name comes from ‘bleeding the monkey,’ a 17th-century term referring to seafaring merchants who drilled into officers’ barrels to drink the liquid gold inside. Although Blood Monkey isn’t stealing anyone’s gin, they’re surely carrying on the spirit of these sailors. You can taste it in the gin itself.

Blood Monkey Gin’s irresistibly easy-sipping nature isn’t a matter of coincidence. It’s a courageous homage to gin’s granddaddy— genever.

Before there was gin, there was genever. The Dutch spirit like gin but made with a malt-based spirit. With Dutch history deeply

rooted in disruptive seafaring, it’s no wonder they birthed such a sippable beverage. Fortunately, bringing this history into the Irish spirits world wasn't far-fetched. Ireland is an island with quite a history of seafarers, after all. It is also home to malt-based spirits. You may have heard of one—Irish whiskey. We all know how easy that is to sip.

Blood Monkey doesn’t taste like whiskey, of course. But its malt base gives it the smoothness that makes you re-think what you know about gin. “Blood Monkey is bringing something new to the Irish category,” notes Dunn. “Malted grain-based gin with robust botanicals.”

The brilliant mix of botanicals hardly goes unnoticed. The ingredients are experimental and thoughtful. Szechuan pepper, lime leaf, and Irish rosemary are just a few that carry this gin’s complexity.

When it comes to cocktails, Blood Monkey does a 180 on bartenders. “This is at the other end of the spectrum to floral and citrus forward gins that can't always stand up to tonic or often get lost in a cocktail,” Dunn explains. In other words, please don't treat this gin like its cousin Old Tom. “We use almond in our botanical mix for smoothness, which allows Blood Monkey to be enjoyed neat, unlike most gins,” adds Dunn.

Whether it's Blood Monkey’s drill bit-shaped bottle or unique botanicals, there’s no doubt this gin is about coasting away from the mainstream gin scene. It’s as independent as its distillation, which all happens in Ireland, by the way.

So, what does the horizon hold for such a daring gin? A future of flavors. We hear a spiced and even tropical gin are on the horizon. Until then, we will be sipping on this classic spirit served neat.

Blood Monkey is Rooted in Both History and The Future of Gin

HENRY PREISS of Preiss Imports has been bringing the spirits of the world to the United States for close to five decades. After joining his father’s firm in 1974, Preiss helped grow the business and eventually decided in the 90s to focus on premium spirits. Today, he and his daughter Nikki Preiss, who holds both business and culinary degrees, continue to search the world for exciting new discoveries, especially in the whisk(e)y category.

Being an independent, familyowned distributor has its benefits, including the ability to pick and

choose who they represent. “The luxury is that we have no partners or investors,” Preiss says, “and we get to choose brands we like that are interesting and very high in quality.”

The company focuses on products that speak to quality and integrity, always with an eye on differentiating it in the marketplace. This differentiating could be represented by a brand’s history or even the kinds of ingredients used to make the spirit. One example is a surprising rye from the Spreewald in Leipzig, Germany, Stork House, which is considered one of the

world’s great straight rye whiskeys thanks to the best rye grain in the world grown in the region. This rye also happens to be used by many United States distilleries.

For whiskey, time is key to a great product. “Whiskey takes time to create magic,” Preiss says, “and we take our time finding exceptional examples in the categories we distribute.” Preiss’s whiskey portfolio spans Ireland, Scotland, and the States, as well as more off the beaten path destinations like the island of Hven between Denmark and Sweden.

By Michael Tulipan

The Spirit of Hven Distillery has been operating on the island of the same name in the Öresund Strait off Sweden since 2008. Here the local organic grain makes a fine base for whiskey. The distillery produces a range of products, but the signature brown spirit is the Hvenus Rye Whisky. Made from a mash bill of 78.6% rye, 11.9% wheat, 4.8% corn and 4.8% grain, the spirit is a blend of 42 casks that have been aged for a minimum of six years.

Ireland occupies a prominent position in the Preiss portfolio, offering tradition turned innovation.

Sliabh Liag Distillers have set out to reclaim the nearly lost distilling heritage of Donegal County with a line of whiskeys under the label “Silkie.” Meanwhile, Currach Kombu Cask Aged Single Malt showcases the union of land and sea with triple distilled Irish malted barley that is aged in ex-bourbon casks and finished in kombu seaweed charred new oak casks.

Scotch devotees should seek out the Distiller’s Art line, which highlights single barrel, cask strength single malts from various distilleries including Ben Nevis, Caol Ila and Benrinnes. Each

bottling is meant to highlight a region or distillery.

For bartenders, Preiss knows it’s important to offer something that stands out.

“All our selections are unique and offer a glimpse into variations of styles,” shares Preiss. “The whiskey aficionado is always looking for that something unique and different and we offer just that.”

THE HOME OF Japanese Whisky

By Michael Tulipan

TEN j AKu s ATI s FIE s THE NEED s OF j APANE s E WHI s KY FAN s

By any measure, Japanese whisky has had a remarkable run in the past decade. In just the last ten years the category has gone from beloved by a few in-the-know bartenders and enthusiasts to critical acclaim, soaring prices, and pronounced shortages. However, as in most industries, unexpected challenges also lead to opportunities for innovation and new ventures. Stepping in to meet the demand is Tenjaku, a masterfully blended yet reasonably priced whisky that serves as the perfect introduction to the world of Japanese whisky making.

Tenjaku Whisky Fizz

INGREDIENTS

1 ½ oz. Tenjaku Whisky

1 tbs lime juice

2 tbs spice cranberry syrup* Club soda (to top)

Rosemary sprig (for garnish)

Fresh cranberries (for garnish)

PREPARATION

Combine ingredients in a highball glass with ice. Stir gently. *Spice cranberry syrup: boil equal parts sugar, water, and cranberries. For every cup of water, add one cinnamon stick and one rosemary sprig. Sit overnight and strain.

“After the unprecedented rise in demand for Japanese whisky in the United States over the past few years, prices have been driven sky high as supply continues to falter,” says Craig Kodish, Managing Director, Tenjaku Whisky USA. “Aficionados either get lucky with their search or pay massively inflated rates to get their hands on a bottle. Enter Tenjaku to solve this need.”

Born in a lush, fertile region surrounded by mountain ranges, Tenjaku honors the boundless natural resources of its home Yamanashi prefecture. Most important to the creation of the whisky are the pristine waters that lie below the Misaka Mountains. Also used in the brewing of some Japan’s best sakes, this water has been filtered through volcanic rock, resulting in a smooth, slight alkalinity and moderate mineral content. The water used to distill Tenjaku is drawn from more than 800 feet below the surface of the range, ensuring it remains pure and untouched by the modern world.

Master Distiller Kenji Watanabe oversees a process that starts with a mash bill of 86% corn and 14% barley. The mash undergoes double distillation in a copper pot still and then the spirit rests in ex Kentucky bourbon barrels for several years. After careful tasting sessions, the final blend is composed of 3-, 5- and 6-year-old whiskies and bottled at 40% abv.

Tenjaku has a slightly smoky aroma with a well-rounded palate that finishes with a hint of spice. The whisky shows off its versatility as both something to sip as well as in cocktails like a classic Japanese Highball or a variation on the Old Fashioned or Boulevardier.

After its 2020 debut in the United States, acclaim has been building for Tenjaku. The brand garnered 91 points from the Beverage Testing Institute, which also named it 2020’s Best Japanese Blended Whisky. And Distiller.com has hailed the arrival of a new reasonably priced Japanese whisky, calling it “an easily enjoyable blend.”

As 2023 approaches, the company is looking ahead with two new releases in February, Tenjaku Vodka, and a limited edition Tenjaku Whisky Pure Malt Blend of different aged whiskies in sherry casks.

5 Things WITH BEVERAGE DIRECTOR Adam Witherspoon

A beacon in the heart of downtown, Four Seasons Hotel Minneapolis has kickstarted a community-centric beverage program where both Minnesota and the Mediterranean collide. Minnesota native and multifaceted bartender Adam Witherspoon leads the massive project as director and is fully prepared to introduce ratafias to the Twin Cities.

Adam is experienced. I’ve had the luxury of traversing the broad landscape of the industry from dinner theaters, gay bars, faux fine dining, high concept, and futuristic minigolf bars. Some highlights along the way have been the Grand Cafe with Jamie Malone and Erik Anderson and helping cofound the 3LECHE organization

alongside the two gentleman who have been there through every step of my hospitality journey, Marco Zappia and Dustin Nguyen.

He is a master of his craft.

One way we were able to bridge the gap between the frigid Minnesota terrain and that of

the ultra-diverse Mediterranean was to look at it through a craftsman’s lens. Ratafia is a liqueur making technique that is uniquely and honestly Mediterranean. Much like amari or aperitivo, it’s an amalgam of roots, barks, nuts, fruits, and the likes that are macerated to create a product that is true to a time and place. We use this same technique to produce liqueurs that speak to our region, as well as the Mediterranean. We then utilize these liqueurs in our cocktail menu to create storied cocktails that are still rooted in the time tested and adored classics.

The Experience is Everything.

We’re creating a warm, welcoming environment with plenty of soul and character. Our team knows what they’re talking about, and they’re not afraid to have a human experience, or make room for a human experience to happen. Everyone who works here has a story, and the way they bring themselves to your table, physically and metaphorically, is done so in a way that allows them to share the eternal beauty that not only is our hope for the physical space but is that of a real human being that’s trying to create a moment of beauty for another human being.

Adam keeps it simple.

Vacuum sealers are the best thing to ever happen to me. If you have the money laying around, or the kitchen does, it leads to a much cleaner extraction process. Simple stuff like making cold steeped syrups give you a much cleaner flavor through pressure rather than cooking and denaturing ingredients. Bartending doesn’t have to be super involved and arduous if you ask me.

Adam’s Advice.

Be patient. This stuff takes time. There is a storied arc to most bartending careers, and if you’re not willing to go through the steps it’s never going to click. Also, don’t be afraid to ask questions, there are no questions that are too small.

Mixing with Matcha

WITH MORGAN ELZE

Lead bartender Morgan Elzey for Boca in Cincinnati introduces a new cocktail to the menu as a fun take on the matcha latte trend. His Pacific Rim cocktail features Wheatley Vodka, coconut, Thai basil, ginger, citrus, oat milk, and matcha reminiscent of the fanfavorite matcha latte. We asked Morgan to tell us more about mixing with matcha.

Tell us about your Pacific Rim cocktail. We wanted to showcase an alternative milk, through the medium of vodka, and provide our guests with the perfect tropical cocktail. The matcha and citrus play off each other and bring out a pineapple (i.e., tropical) flavor. It drinks smooth, wakes you up, and is super refreshing. (Plus, it’s pretty to look at!)

Give us some tips for working with matcha powder. What do other bartenders need to know?

A little goes a long way! Matcha can be polarizing, especially when used with a heavy hand. It takes on an incredibly grass flavor profile if too much is used, so be sparse.

What about making syrups for cocktails? Any advice for other bartenders?

Be careful how much the syrup reduces. Set a timer! Too much and the flavor is too concentrated. Too little, and you just taste sweet. Especially when using particularly savory or herbaceous ingredients (like Thai basil, rosemary, or cucumber) don’t be afraid to add a pinch of salt. This will help meld the flavors together and bring out some subtleties lurking behind.

What do you consider your specialty behind the bar?

I’m a gin man through and through. I love its versatility and how it marries very well with grassy, herbaceous notes. But when I really get excited is with mocktails. There is no baseline to work from which means that your brain isn’t tethered to anything. The possibilities are endless. Purees and herbs are your friends here, and the seasons can really speak through the drinks.

What are some techniques bartenders should master behind the bar?

I think of restaurant work, bartending included, as a dance. With everything I do, I consider how it looks, which is to say that I try to do everything with a rhythm. The “hum” that we in the industry love about coming to work (clanking of silverware, kitchen’s calling for dishes, guests’ conversations, front doors opening and closing) is, I think, particularly affected by the sounds coming from the bar. Move with grace. Shake with style. Also, stock your bar with good ice and fresh herbs.

tips to creating inventive cocktails behind your bar

Do your research! There are plenty of great books/websites that can help. Cocktail Codex and Welcome Home by the Death and Co team, and Meehan’s Bartender Manual by Jim Meehan are three that I particularly love.

Don’t be afraid of the past. Nothing is new anymore; everything has already been done. Know this and use it to your advantage. We’re all using the same three chords and a story to make a hit song.

You gotta spend money to make money. R&D is incredibly important. Sometimes things just come together, but, more likely, you’ll have to tinker and play and adjust. The road is just as important as the destination, and the road ain’t cheap.

Consider your guests and your market. What do they like? What is the bar down the street serving?

Name, name, name. I think this is the hardest part of cocktail development. What you think sounds good may not resonate with anyone other than the voice in your head. Workshop it. Decide by committee. Ask for help. Just like you shouldn’t have to explain a joke for it to be funny, it should just hit. A good cocktail name should roll off the tongue and speak for itself. The story is important, sure. But the name needs to be spotless.

Morgan Elzey,s Pacific Rim Cocktail

BAR STRENGTH CACHAÇA CHALLENGE

WITH NOVO FOGO ORGANIC CACHAÇA

As a messenger of cleaner business practices in our industry, Novo Fogo Organic Cachaça seeks to sustainably produce its line of Brazilian sugarcane spirits while inspiring others to drink better for the earth. Novo Fogo challenged bartenders nationwide to answer the question: What do environmentally friendly cocktails mean to you?

Out of hundreds of entries, bartenders created unique cocktails inspired by the theme of environmentally friendly drinking featuring Novo Fogo’s Bar Strength Cachaça. Bar Strength is the world’s first truly carbon-neutral spirit. Check out the top five winning cocktail entries. (*For full recipes, please visit chilledmagazine.com).

COLLEEN HUGHES

Grand Prize Winner of the Novo Fogo Bar Strength Challenge Trip to Brazil

EXTRA-CURRICULAR ACTIVITIES

INGREDIENTS

2 oz. Novo Fogo Silver Cachaça Bar Strength

1 ½ oz. acidified strawberry cordial* ¼ oz. lemon oleo sacrum ¼ vegan egg white

PREPARATION

Combine all ingredients in shaker and dry shake to combine. Then add ice and quick chill. Pour into an 8 oz fizz glass. *Acidified Strawberry cordial: 1000g strawberry juice strained, 500g hot water, 1000g raw sugar, pinch salt. Heat. Combine sugar, water, and salt to boil. When sugar has completely dissolved, cut heat and cool. Add strawberry juice. Acidify by total weight 1.5% citric acid 1.5% malic acid. Blend in acids. Store refrigerated for up to 2 weeks. Garnish with paper butterfly.

MAXWELL BERLIN

Grand Prize Winner of the Novo Fogo Bar Strength Challenge Trip to Brazil

LIBÉLULA ROSA: MY PINK DRAGONFLY

INGREDIENTS

1 ½ oz. Novo Fogo Bar Strength Cachaça

2 oz. red wine waste

2 oz. white wine waste

1 oz. caramelized spiced honey scrap syrup*

6 soured watermelon juice ice cubes**

2 dash orange bitters

PREPARATION

Blend all ingredients together until smooth. Pour into chilled stemmed glass. *Caramelized spiced honey scrap syrup. Bring 1 cup of honey and ¼ cup of water to boil. Add bar scraps and spices such as used cinnamon sticks, cloves, dried hibiscus buds, dried orange peels, and ginger peelings till thick and sticky syrup. Let cool before blending. **Soured watermelon juice ice cubes: Freeze watermelon juice with small sprinkle of citric acid in ice cube trays, Freeze till hard. Garnish with watermelon jerky dehydrate—thin slices of watermelon with light sprinkle of salt till crisp. Cut with dragonfly shape cookie cutter or fun shape.

TEQUILA THAT

SAMMY HAGAR

GUY FIERI

GABRIELLA HOLTZER

Runner Up Winner of $500

THE PROTÉGÉ EFFECT

INGREDIENTS

2 oz. Novo Fogo Bar Strength Cachaça

½ oz. Seedlip Garden

1 oz. Red Bell Pepper Cordial* ¾ oz. Lime "Super Juice"** 2 dashes Cardamom Bitters Bell Pepper Lime Fruit leather (for garnish)

PREPARATION

Combine ingredients in a Collins glass with pebble ice and swizzle. Top with more ice and garnish with fruit leather. *Red Bell Pepper Cordial: Blend entire pepper (2-3) minus the stem. Strain solids and set them aside for fruit leather. Combine the pepper liquid with white sugar at a 1:1 ratio and let simmer for about 10 minutes.

A.J. GOODRICH

Runner Up Winner of $500

MORE BOUNCE TO THE OUNCE

INGREDIENTS

1 ½ oz. Novo Fogo Bar Strength Silver Cachaça

1 ½ oz. pineapple juice

¼ tsp. citric acid

½ oz. Amaro Angeleno Pineapple strawberry tepache* ¾ oz. Strawberry date syrup**

PREPARATION

Shake and strain into Collins glass with regular block ice. Top with homemade *Pineapple Strawberry Tepache: Cut tops of strawberries off wash thoroughly and add to a large pot Juice strawberries (2 cartons) in a centrifugal juicer (save juice for syrup later). Take leftover pulp and add to large pot, along with the stems. Cut top of pineapple, about 2 inches below the stem (save for later). Cut off bottom, sides, wash thoroughly, and add to large pot. Cut pineapple into chunks, juice pineapple chunks in a centrifugal juicer (save juice for cocktail recipe). Put core into the large pot. Save a few strawberry and pineapple slices for garnish.

LANCE BOWMAN

Runner Up Winner of $500

EVERYTHING WITH PURPOSE

INGREDIENTS

2 oz. Novo Fogo Bar Strength

Silver Cachaca

2 oz. Acid Adjusted and Fortified Spiced Pineapple, Clementine, and Chamomile Honey cordial* Lime stuice**

2 dashes Bittermen's Elemakule Tiki

PREPARATION

Combine all ingredients in a shaker tin, add crushed ice and briefly shake, pour cocktail and crushed ice directly from the tin into a double Old Fashioned glass. Top with fresh crushed ice, garnish with a reusable cocktail pick of candied pineapple and clementine reserved from making cordial, and a reusable straw

MADE BY HAND FOR GENUINE CHARACTER

MIX IT UP CELEBRITY SIPS

GO GIRL POWER! THESE POWERFUL FEMALE CELEBS ARE MAKING THINGS HAPPEN AND PUSHING THE ENVELOPE WHILE CELEBRATING FRIENDS, FAMILY, AND FUN ALONG THE WAY. CHECK OUT SOME OF THESE WOMEN-BACKED BRANDS INSPIRING SPIRITED CONNECTIONS.

CAMERON DIAZ AND KATHERINE POWER

Close friends and creators of Avaline, organically farmed wines, support women by donating to the Lift Collective— an organization that advocates for positive change in the wine industry through the advancement of diversity, equity, and inclusion. “As we continue to grow, we want to lift other women in the industry and help jump-start their careers in wine,” shares Diaz.

VANESSA HUDGENS, ROSARIO DAWSON, ASHLEY BENSON

The actresses and BFFs launched ready-to-drink tequila-based cocktail, the Margalicious Margarita in collaboration with female-led brand Thomas Ashbourne Craft Spirits. The name is special for Dawson. "I feel very blessed because these wonderful ladies brought me on board with this incredible drink," she says. "My offering was the Margalicious name, which was an homage to my daughter Isabella, whose

MARTHA STEWART

Martha Stewart, American businesswoman and DIY-ing queen along with her rapping bestie Snoop Dogg launch LE 19 Crimes Wine. “I believe in man and woman being equal,” says Stewart. “I really believe that we can achieve anything we can set our minds to.”

MARIAH CAREY

The iconic singer is reportedly battling liquor company bosses over launching her line of cream liqueur named Black Irish. Carey’s drink, produced in Ireland, is a meant to be a nod to her father’s Black-Venezuelan background and mother’s Irish heritage. She introduced the brand on social media saying, “Two years in the making. Truly a cause for celebration.”

A lover of Dirty Vodka Martinis, Hudson decided to create her own vodka, King Street, after realizing there’s a huge white space for women in craft vodka, even though 56% of vodka is consumed by women. “There’s a very small, amazing group of women in spirits—but it’s small. So that was really intriguing to me. As a female you are a disruptor in this space.”

THE

Pink Lady

By Lanee Lee

HERSTORY IN THE MAKING. THE BADASS BEAUTY WITH A TWO-SUCKER PUNCH

The great-grandmother of the Cosmopolitan, the Pink Lady was the original ‘ladies’ drink. Just like the Sex in the City crew was synonymous with Cosmos, trendy, high-society women from the 1930s to 1950s ordered Pink Lady as their go-to party drink.

Despite its rosy hue and fluffy white finish, it’s certainly not cutesy and it’s not to be dismissed, despite its sexist criticism. Made of gin, applejack, lemon and pomegranate grenadine with an egg white finish, the Pink Lady is boldly unapologetic and elegantly balanced—an admirable achievement for anyone as old as the Pink Lady.

The pomegranate grenadine and lemon lend an intoxicating sweet and sour umami note to offset the boozy bedfellows of gin and applejack. The egg white topper is like gift wrapping the drink in white satin sheets. As Madonna sang in the song Express Yourself, “Satin sheets are very romantic, but what happens when you’re not there.” Due to its spirit-forward traits, the Pink Lady begs the same question.

The drink’s popularity rose just after women won the right to vote and before major female equality moments, like the Equal Pay act,

ThePinkLady

PREPARATION

In a shaker filled with ice, add ingredients. Shake vigorously. Strain into a chilled cocktail glass. Garnish with a cherry.

Gloria Steinem’s Ms. magazine, and most recently, the “Me Too” movement. It’s said the silverscreen siren, Jayne Mansfield, sipped on it as her preferred predinner drink. And supposedly socialite interior architect Elsie de Wolfe created it and named it after a popular Broadway show of 1911, “The Pink Lady”. Also in the early 1910s, the Pink Lady made its first appearance in print in the 1913 Manual of Mixed Drinks by Jacques Straub.

Roughly three decades later, critics dismissed it due to its alleged "female" nature. In Esquire’s 1949 Handbook for Hosts, the Pink Lady is listed in the "Something for the Girls" section. But at least the men’s magazine—credited for creating the ‘bachelor’s lifestyle’— deemed it fit to print. A decade earlier in 1939, Pink Lady landed on Esquire’s “10 Worst Drinks” list.

Interestingly, the Clover Club cocktail, a pink cocktail with similar ingredients minus the applejack and swapping pomegranate for raspberry, was considered a gentleman’s drink in private clubs. In fact, writer Y.B. Yeats was known to down them with unabashed flair. Some speculate that after WWII and subsequent baby boom, department stores started to market the color blue for baby boys and pink for baby girls. So, perhaps it wasn’t sexism, per se, but bad timing and colorism that caused the Pink Lady so much grief in the press.

But now is the time to think pink and embrace her. She’s a badass beauty to behold. And she’s making a comeback, albeit under a pseudonym.

So, the next time you see “The Secret Cocktail” on a menu, it’s the Pink Lady winking back at you. Like all strong female characters, they always find a way to survive and thrive—no matter what.

Honey Syrup

Looking for a cocktail sweetener that’s not sugar?

Honey is liquid gold

Working with honey in cocktails is as easy as making simple syrup. Take equal parts honey and water and heat them in a saucepan until the honey melts. Voila. You can even bottle, cap, and store honey syrup in the fridge. Just like simple syrup, you can play with the ratio to go from a mild-tasting honey syrup to something richer. Playing with herbs and spices infused in honey syrup as Annie Llew does in her Mango Passion Fruit Poblano Margarita makes for interesting, complex cocktail flavors.

A few things to note. Unless your cocktail is hot, honey on its own is too thick to mix with. Many vegans don’t eat honey and some people are allergic to it, so be sure to let folks know when you use it in cocktails. Honey ranges in flavor varieties so be sure to taste honey on its own to help choose one that complements other cocktail ingredients in flavor and aroma. Finally, respect the queen bee and her workers. Raw honey contains layers of flavor and pleasurable aroma that is indefinitely edible and has medicinal functions used throughout time.

Mango Passion Fruit Poblano Margarita

Annie Llew (IG @anniellew) Lead Virtual Mixologist, Muddling Memories, PA/NY

INGREDIENTS

1 ½ oz. Aged Tequila

1 oz. The Perfect Purée Mango Passion Fruit blend, thawed ¾ oz. Charred Honey Poblano Syrup*

¾ oz. pineapple juice ½ oz. triple sec

PREPARATION

Add ingredients and ice to a cocktail shaker. Shake vigorously for 15-20 seconds. Strain into a rocks glass. Garnish with dried pineapple and charred poblano.

*Charred Honey Poblano Syrup

INGREDIENTS

1 cup honey 1 cup hot water

1 poblano

PREPARATION

Char the poblano with a Brûlée torch or open stove top until the poblano is black and charred nicely. Combine hot water and honey until honey becomes a liquid consistency. Chop up poblano and add to honey syrup. Let infuse for at least 45 minutes (the longer it sits, the better it gets!).

The Art of Bold Flavor

Wemyss Malts brings together the bold flavors of Scotland’s incredibly rich and diverse whisky regions in our Core Collection.

Artfully blending the finest single malts, we capture honeyed sweetness, the intrigue of spice, and the allure of smoke in the profile of our three distinctive expressions.

Whether it’s lively, or a moment of quiet luxury; enjoyed neat, in a simple highball, or classic cocktail; we invite whisky lovers into a vivid world that stimulates the senses and delivers a beautiful experience.

Future of Hospitality The

We’re inspired by the passionate bartenders who are breaking down barriers and paving the way for others with respect to diversity, equity, and inclusion (DEI). Changing the face of our industry so it reflects the incredible diversity the world has to offer is the key to success.

Although most American’s consider themselves socially conscious consumers, the reality is that many minority- and women-owned brands lack visibility. Enterprising women who have entered the wine

and spirits industry as owners, managers, distillers, spirits-makers, and the like, continue to need a voice.

Celebrating diversity is just one step in collectively acting for change to create a strong and inclusive industry for generations to come.

The women featured in this issue’s Special Section: The Spirit of Inclusion highlights Women of the Vine & Spirits and its Women Powered Brands, including women behind the brands and bars who are bringing their A-game. Prepare to be inspired!

Breaking Down Barriers

WOMEN

OF

THE VINE & SPIRITS

DEBORAH

BRENNER IS CHANGING THE FACE OF THE INDUSTRY

We hear a lot about Diversity, Equity & Inclusion (DE&I) these days with the intention of giving a voice to those who have been marginalized or silenced. The goal is acknowledging privilege and structures of power and intervening, creating pathways to right injustices. As such, DE&I is critical in securing success for businesses.

“We know that not only is DE&I the right thing for companies and our world, but it makes good business sense,” explains Deborah Brenner, Founder & CEO, Women of the Vine & Spirits. “DE&I leads to BD&I (Business Development & Innovation), because the more diversity we have in leadership and among decision makers, the more creativity and innovation we have within our companies. Diversity in business is also advantageous for the bottom line. The more we reflect our consumers and understand what our consumers want, the more successful we will be. The power of socially conscious consumerism is vast. Socially conscious consumers make deliberate choices to support companies or brands with mission statements and actions that align with their own.” With this ideal in mind Deborah took action.

ADVENTUROUS SINCE 1923

Named after the legendary tea clipper, Cutty Sark celebrates adventure.

Created at the height of the cocktail culture, Cutty Sark pioneered a new smoother style of Scotch Whisky.

Its distinctive yellow label has graced the world’s best bars and lounges for almost a century.

DRINK CUTTY SARK RESPONSIBLY.

WOMEN OF THE VINE & SPIRITS: DEBORAH BRENNER, FOUNDER & CEO

After 20 years in the male-dominated television and film technology industry, Deborah Brenner, Founder & CEO of Women of the Vine & Spirits, decided to pursue her passion, which was working in the wine industry. “I was fascinated by the pace, beauty, craftsmanship and artfulness of the industry, and especially intrigued by how many people are involved before a bottle gets on someone’s table,” she explains.

She soon discovered that, like the television and film industry, the beverage alcohol industry was overwhelmingly white male dominated. “While there are incredible women involved in key aspects of the industry, their stories and legacies were significantly under-represented.” Compelled to highlight the achievements of these inspirational women, she authored Women of the Vine: Inside the World of Women Who Make, Taste and Enjoy Wine, which was named a critical read by Wine Spectator in 2007.

The book writing process, inspired Deborah to enter the wine business herself releasing wine from a first-ofits-kind collective of seven artisan women winemakers from Napa, Sonoma, and Paso Robles, CA. For the following seven years, she learned the business inside and out. “Ultimately, conscious consumerism had not begun, and I could not foster women in the industry the way I had hoped, which led me to dissolve the wine brand and return to the drawing board.”

Deborah quickly realized that facilitating change would require a collective voice to advocate for diversity and women’s initiatives across all industry sectors.

WOMEN OF THE VINE & SPIRITS

In March 2015, Deborah organized the first Inaugural Women of the Vine & Spirits Global Symposium focusing on actions the alcohol beverage industry could implement to change the status quo. Attendees welcomed the opportunity to connect through a global network and seek ways to accelerate their business and professional development. Industry leaders were anxious to bridge this gap and create internal initiatives to create more diversity. “It was clear to me that to make a positive impact on the industry, women needed a voice year-round, and WOTVS was launched.”

A catalyst for creating positive impact in the beverage alcohol industry, WOTVS gives women worldwide a platform and a voice to thrive and for creating programs that create equity and inclusion for all.

“We are committed to having relevant, timely and courageous conversations, coupled with year-round educational programs to support our initiatives and focus our efforts on Diversity, Equity & Inclusion (DE&I) and Business Development & Innovation (BD&I),” says Deborah, adding that all are welcome to the conversation. womenofthevine.com

The organization’s charitable arm, Women of the Vine & Spirits Foundation 501(c)3, provides scholarships to help women advance their careers in food, wine, spirits, beer and hospitality industries through education, leadership, and professional development. wotvsfoundation.org

WOMEN POWERED BRANDS

Created by WOTVS, Women Powered Brands™, provides the first-ever dedicated resource for buyers, wholesalers, importers, bar managers and supplier diversity procurement managers to easily identify gender diverse brands in the beverage alcohol industry.

“Through conversations with our buyer colleagues, it really struck us that many had access to diversified funds and were actively looking for diverse brands but were struggling to easily to find them,” explains Deborah. “The reality is that so many women and minority owned operated brands lack visibility. We were determined to champion these brands to help get their product on shelves.”

This searchable database actively addresses both Diversity, Equity & Inclusion (DE&I), and Business Development & Innovation (BD&I). womenpoweredbrands.com

BADASS BARTENDER™

An online community dedicated to uniting, empowering and inspiring women bartenders, Badass Bartender provides a safe (and fun!) place for women bartenders to connect with others in the industry, receive support, network, explore career opportunities and make new friends. “We encourage all members of our community who identify as women, transgender, non-binary and gender-fluid to join us,” says Deborah.

Badass Bartender continues to grow. “It has become so clear that there is immense power in community, especially for women working in male dominated industries,” shares Deborah. “I learn so much from our bartending community and feel grateful for this safe space for them to share insights, ask questions and inspire one another.” badassbartender.com

Leading a Legacy

proposals, never with more problems. “I own not only one but many tequila brands that have conquered palates around the world,” she says. “One of the most famous and the flagship brand of my distiller is Casa Maestri Reserva de MFM.”

A brand driven by quality and dignified representation of Mexican culture, Casa Maestri seeks the highest of standards from the selection of agaves to the care in the distillation process and the attention to detail noticeable in every sip. “We are not like any other tequila distillery in the world, and certainly Casa Maestri’s Reserva de MFM is not like any tequila you’ve had before,” says Celia.

Regarding diversity, equity, and inclusion, Celia believes that making something visible gives it power. “In times when minorities were denied the spotlight or clear representation in all industries, there was less equal opportunity; only what was allowed to come to market was bought,” she explains. “Thanks to that past where not many were able to get involved to any great extent, today, the consumer values originality, the standards behind brands, and the fact that brands have a worthy representative that sends messages of equity, inclusion, and positivity to the world.”

As a woman creator and director of Casa Maestri, Celia finds that platforms like Women Powered Brands help her to inspire, create a network and keep her connected to other women raising the name of their alcoholic brands and the entire gender to the world. “Spaces like this are undeniably very beneficial to any industry, but with Women Powered Brands, we can clearly see it in the wine and spirits industry, which was previously made up almost entirely of men,” says Celia. “It is important that we all support each other, have open spaces for dialogue and provide feedback for growth.”

By Terri Marshall

A second-generation Mexican American dedicated to promoting the participation of women in the spirits industry, Celia Villanueva Maestri grew her family legacy into Casa Maestri, one of the fastest-growing premium tequila producers in the world. Her passion and commitment were recognized by Mexico’s former President, Enrique Peña Nieto, with the National Export Award in 2018 and the Women of the Vine & Spirits global membership organization. The Entrepreneurs Herald also recognized her as one of the “Top 30 Female Entrepreneurs to Look Out for in 2022.”

The kind of person who can’t take no for an answer, Celia always seeks to solve problems with concrete

At Casa Maestri, 95% of the workforce is comprised of women in all areas and levels. Celia believes that the commitment women have to achieve their goals is powerful. “We do the impossible to conquer our dreams,” she says. “I, for one, got a lot of inspiration from my mother, who worked tirelessly in the wine and spirits industry all her life, leading her company (and my father’s) with wisdom, passion, and dedication. It is inevitable to think I want to reach as high as she did. I want to do my bit.”

Celia’s advice for other women in the spirits industry centers around keeping traditions and core values while creating innovative ideas. “Don’t lose your essence in anything you do, and always go for your dreams because if you don’t, no one else will,” she advises. “If you work hard while being true to your values, true to yourself, and never lose sight of your goals, believe me, you will go far, and you will be rewarded because your legacy will last for many generations to come.”

CELIA VILLANUEVA MAESTRI PAVES THE WAY FOR POSITIVITY IN THE SPIRITS INDUSTRY

Welcome to a New Narrative

IN THE WORLD OF WHISKEY, CATOCTIN CREEK REFLECTS OPPORTUNITIES FOR ALL

By Victoria CeCe

THE STRENGTH OF CATOCTIN CREEK Whiskey isn’t just measured by its ABV, but by the woman behind it—Becky Harris is the proof.

Call her a chemical engineer or a whiskey alchemist; Harris is a leading lady of spirits. When she began her journey, the spirits world wasn’t nearly as diverse as it is today. Yet, Harris saw the future clearly, one where women were at the helm. “Women have always been a part of the industry, from leading blending projects to heading up and designing brands,” says Harris. “Bringing

that important part of history to the forefront has made enjoying whiskey less of a curiosity, and the whiskey world a more welcoming place for women, generally.”

Welcoming, it has become. Harris has observed firsthand how the whiskey industry realized just how pivotal diversity is to the nature of spirits. The industry initiated a new standard where women are an inherent part of the picture. “If you are a nationwide brand, it is more exceptional if you do not have women as decision-makers,” adds Harris. “From an industry that

was almost exclusively helmed by white men, an increasing number of women and under-represented people are in leadership. This is incredibly exciting!”

Such a momentous shift in the spirits industry is more than just about women filling positions in a company. Diversifying the identity of whiskey is about creating a new narrative that gets down to the heart of the spirit, opening the stage for incredible stories, ideas, and flavors. “This is one of the most interesting times to be a fan of spirits,” notes Harris. “Spirits can

be something we all can enjoy in community, and welcoming folks of every background in a deep and sincere way encourages growth in every sector. It's just good business!”

As President of the American Craft Spirits Association, Harris knows this is only the beginning. There’s still work to be done in and beyond the distillery that demands teamwork. “There are still a lot of challenges for women in the industry. Women are still finding themselves targets of harassment either in their workplaces or at

whiskey events,” explains Harris. “We need the efforts of men to speak out and make it clear that this conduct is not acceptable either at work or in a festival environment.”

Establishing a precedent of respect has seen major growth thanks to Diversity, Equity, and Inclusion (DEI). This model isn’t another task on a company’s bulletin board. Harris believes it is a necessary building block in the future of spirits, and we firmly agree. “DEI is not just something you can assign to a department; it is something to internalize as a company. Your

current and future customers are from diverse backgrounds and want to see how you reflect their values in your organization.”

Revolutionizing the spirits world may make Harris one busy lady. Yet, her pursuit to extend opportunities for all makes her a leading woman in whiskey. She wants young women to know that, too. “Come on and join us! You can get education opportunities at two organizations I'm involved in: the American Craft Spirits Association and the STEPUP Foundation.” Now, who could pass up that offer?

"

Spirits can be something we all can enjoy in community, and welcoming folks of every background in a deep and sincere way encourages growth in every sector. It ' s just good business " - Becky Harris

An Old and New World Perspective INTERVIEW WITH LE GRAND COURTÂGE CEO TAWNYA FALKNER

By Terri Marshall

Tawnya Falkner, Proprietor, and CEO of Le Grand Courtâge, grew up in a three-street village surrounded by farms. Those beginnings evoked a wanderlust. Despite humble beginnings and being the first in her family to graduate college, she followed the unconventional path and at age 19 moved to Europe to study and later lived in Asia. During her travels, she realized that food and drink are the common thread that bring friends and family together.

Tawnya ultimately gave up her career as a real estate developer and moved to Burgundy to create wines embodying the French spirit of the joie de vivre. She saw an opportunity to re-envision the category and offer a French cachet combined with an American appeal and price. Since champagne is expensive, she wanted to create balanced, fruit-forward wines that delight the palate and offer affordable luxury. “My goal was to create a momentary escape and to elevate and

celebrate the every day,” shares Tawnya. The journey resulted in Le Grand Courtâge, French sparkling wines, and Tres Chic, a Provence-style rose.

Le Grand Courtâge, which translates as “the great courtship,” symbolizes her story as an American working with the French and Old and New World winemaking traditions converging. Tawnya believes success comes from communicating a dream and operationalizing the vision. “To me, success without fulfillment is the ultimate failure, so I hope to model a company that feels good for employees and stakeholders.”

Sometimes she dislikes being classified as a femaleowned company. “One wants to be viewed on the merits of being a good leader or having a strong business acumen,” she explains. “I believe applying descriptors such as female, Black, gay, etc. runs the risk of not fully recognizing, or negating, accomplishments, or it may lead to some believing that accommodations were given.” That said, she believes women lead differently. “I’d like to think the inherent nurturing nature of women allows them to bring a different perspective and in today’s society, the skills that become increasingly more important center around the EQ vs just IQ. The emotional quotient and prioritizing people will allow the individual and organization to shine,” says Tawnya.

As it pertains to my category, the vast majority of bubbly and rosé consumers are female, so I believe my gender allows me to understand the core demographic. Further, women control nearly 85% of all spends in the U.S. for all goods. I believe from a positioning perspective, more women at the helm offer insights into the end consumer and thus, this is good for the bottom-line.

Believing in the importance of mentorship, Tawnya takes calls from budding entrepreneurs, or those thinking of entering the industry. “I’m unabashed about discussing the inequities, the pain-points, what needs to change and where I believe one can capitalize on opportunities.”

Two years ago, she also launched ELEVATE, a grant and mentorship program supporting female entrepreneurs. Throughout the year she partners with different organizations, like Project Glimmer or Ladies Who Launch, a non-profit grant partner. The program includes a rotation of partners and projects throughout the years to address the challenges and needs of women. “I know how difficult it can be for female entrepreneurs, and the stats continue to show the unique challenges women face. By teaming up with similarly minded partners and pooling our financial resources, intellectual capital, and networking communities, we will be able to provide meaningful support. In the end it’s about paying it forward.”

The

Value Perspective

LESLIE SERRERO WORKS TO EXPAND CASA KOMOS BRANDS GROUP

By Terri Marshall

Joining Casa Komos Brands Group (CKBG) as International Managing Director, Leslie Serrero brings 25 years of luxury brand leadership to the company. For the past ten years she sat among the executive suite for LVMH in various leadership positions including serving as SVP of Global Marketing with Christian Dior Couture and most recently as the Managing Director of Fendi France and Monaco. “In my newly created role with Casa Komos Brands Group I will oversee all international markets outside of the Americas leading brand and commercial strategy and accelerating the expansion of the entire portfolio,” shares Serrero.

Founded in the spring of 2019 by Richard Betts and Joe Marchese, CKBG creates one-of-a-kind hospitality brands. The portfolio currently includes Superbird, a flock of Tequila-based ready-to-drink cocktails and Komos, a category redefining line of ultra-luxury tequilas. Tequila Komos’ received the first ever 100-point rating, an accolade that allowed the brand to grown exponentially domestically and now globally. “As International Managing Director, my focus is to help continue this upward trend of premium tequila being enjoyed around the world,” says Serrero.

CKBG prides itself on crating carefully considered, unique brands that embody a true sense of origin and are respectful of tradition but never bound by the past. “We aim to infuse a global perspective into everything we create and believe in accessible

everyday fun luxury.” The company also believes hospitality represents the cornerstone of community and food and drinks are the building blocks of hospitality.

As a company, CKBG strives to focus on diversity, equity and inclusion (DE&I) and responsibility. These key values are a fundamental reason Serrero joined their team. “I believe in diversity because it adds value.” When it comes to women leaders in the industry, Serrero offers these insights. “Women think and manage differently than men creating complementarity and adding another level of expertise to a business. Having women in leadership positions helps create role models for the younger generation of women and is key to attracting and retaining top talents that might have opted out of the industry in the past.”

For women considering entering or continuing in the spirits industry, Serrero offers sage advice. “Dare. Never exclude yourself from any industry whatever the gender dynamic perception. Never give up even when it seems hard. It is a fascinating industry and having more women can only help broaden our consumer base as well.”

of

Never exclude yourself from any industry whatever the gender dynamic perception. Never give up even when it seems hard.

Breaking from

not something you’d see every day. But the brand has expanded to include a sparkling Moscato and a sparkling Rosé, and the feedback has been great. “It’s something we’ve noticed with sparkling trends,” explains Cristina. “People crave celebration, and the fact that it’s Tuesday or something is a perfectly great reason to raise a glass with friends.”

When choosing an alcoholic beverage option, Cristina thinks consumers want to feel that there’s an option for them, something they can enjoy without stigma. “With a portfolio that includes a wide range of styles and price points, we often ask ourselves about the meaning of luxury,” she explains. “I’m confident that Banfi offers consumers a super-premium experience at all price points and in any style, even sweet!”

By Terri Marshall

Cristina Mariani-May serves as President and CEO of Banfi, her family business. “We’re a fine wine company, and one of the brands I’m most excited about is Rosa Regale,” says Cristina. “Rosa Regale is a line of sweet, sparkling wines from our Piedmont winery in Italy. They are beautifully made but equally stunning in the bottle and the glass. Rosa Regale loves to mix it up too! The red and the white are a lower alcohol at 7% and make some delicious cocktails.”

One of the things Cristina loves most about Rosa Regale is how it brings people together. “Bubbles have a tendency to do that, but Rosa Regale is an especially social brand,” she explains. “It’s fun, playful, and accessible from an affordability and distribution standpoint.” Banfi used to treat it more as a specialty or special occasion item—a sweet red sparkling was

As for women in leadership, Cristina believes when you see women in these roles consistently, it becomes the norm, and that is very impactful. “I think our industry does a great job of celebrating women and highlighting our contributions to the category,” she says. “For me, it’s rewarding, and I’m seeing it from every aspect of our business—on and off premise accounts, at our distributor partners, in the press and media. Even within my own team, I’m inspired by the impressive and hardworking women of the Banfi team globally.”

Since its inception, Banfi has been driven by education and excellence in hospitality. Supporting hospitality programs in higher education institutions and inspiring the next generation of the industry is a key element of the company’s foundation. “When it comes to hospitality, there probably isn’t a brand that embodies the spirit more than Rosa Regale,” Cristina says, adding that the brand is welcoming, celebratory, and uniquely delicious.

As for advice to other women entering the industry, Cristina advises, “Don’t be afraid to ask for help! Being a woman in our industry doesn’t mean you’re alone or disadvantaged. It’s important to find your voice, and sometimes, you need to lean on others to get there. Use the resources that are available and reach out often.”

to the

An Invitation Table

By Terri Marshall | Photo by Alyssa Peek

Katie Dunn’s formal title at Blood Monkey is Partner/U.S. Lead. She also sits on the Board of Directors and the Steering Committee. But in this small shop, everyone chips in to do everything from making sales calls to modeling, structuring, and negotiating the latest fundraising efforts. They also work as an effective team to find and network with United States strategic partners and to form liaisons with importers, distributors, the sales team, and retailers. And, if necessary, they wipe down tables in a bar during tastings. “Because we are so small, we wear many hats and pitch in whenever needed,” says Dunn.

Blood Monkey is an Irish Craft Gin launched by Dublin’s Outcast Brands. Dunn is the only woman on the fivemember team right now, but that doesn’t stop her from being part of the conversation. “I can honestly say that I always feel seen, heard, and supported by my partners in Outcast,” says Dunn adding that in her previous career in commercial real estate finance, she felt that way about 50% of the time.

The Blood Monkey team continually collaborates with diverse partners as much as possible. “I am a member of Chief, the executive women’s network, and am actively involved in the Enthuse Foundation, which supports women entrepreneurs in consumer product goods (CPG),” explains Dunn. “Both have been fantastic in providing networking and partnership opportunities for Outcast and Blood Monkey.”

Dunn’s advice is to put yourself out there for women interested in entering the spirits business. “Find a couple of people from whom you can learn and share information,” she says. “I was very nervous entering a world I barely knew anything about, but I found a couple of people willing to talk to me. Then they introduced me to a few people who provided more connections. Before I knew it, I had a great network I could call upon for help, advice, and resources.”

One female friend of Dunn’s created the persona of “Bob,” a middle-aged confident white male. Whenever she is conflicted about approaching something, she asks, “What would Bob do?” Dunn uses this for herself all the time.

“Of course, I don’t always do exactly what ‘Bob’ would do, but it helps me to pause and think of other approaches to an issue, challenge, or problem before reacting.” Bottom line, she encourages women to “trust your gut and don’t compromise on that.”

Dunn believes the business of alcohol is fun and rewarding. “From the perspective of Outcast and what we are doing, it’s incredible to see a glimmer of an idea turn into a brand consisting of a beautiful bottle with a bespoke liquid on a shelf.”

Dunn loves it all and thrives off of the positive energy. “There are so many interesting people and unique liquids to meet and try!”

BLOOD MONKEY GIN’S KATIE DUNN AND HER TEAM COLLABORATE AND CONTINUE TO INVITE DIVERSITY TO THE CONVERSATION

242 Years Behind the Bar Since 1780

AfromPage History

CHIARA SOLDATI AND THE LA SCOLCA FAMILY REPRESENT GENERATIONS OF GAVI WINEMAKING PRIDE

By Terri Marshall

An extraordinary wine originating from Cortese, internationally recognized brand La Scolca represents 103 years of Gavi tradition. Family-owned, La Scolca is now managed by Chiara Soldati who began her career as a woman winemaker in 1993 and now serves as CEO of her family’s company. “I represent the 4th generation and my 20-year-old son represents the 5th generation,” says Soldati. “The page of history of La Scolca continues with new gambles and challenges yet always remains a great ambassador of Gavi throughout the world with new investments, new activities, and exports to over 50 countries.”

La Scolca represents the authenticity and identity of Gavi. Over the years, the brand has developed into a lifestyle symbol in cities such as Dubai, Miami, Mykonos and Bodrum. Reminiscent of a travel escape, La Scolca also enjoys popularity in the Maldives and the Caribbean. A long-time partner of prestigious, iconic brands such as Ferretti, Bucellati and Bentley, the brand exudes excellence in terms of production.

Soldati takes great pride in carrying on her family’s tradition. “Our indigenous grape variety gives life to this special wine which can only be found in this small corner of Piedmont,” she explains. “It is important to make sommeliers and bartenders understand what is involved in being a producer like La Scolca which requires taking care of the product from the vineyard to the bottle. It’s a fundamental respect for quality. Even in the most difficult years with global warming, La Scolca continues to produce excellent wine without chemical additives to ensure the freshness of the fruit. “We represent technique, family, tradition and a great emotion in the glass, and this makes us very proud.”

As a woman winemaker, Soldati understands the need for balance. “There’s no doubt women winemakers have to balance work and private life,” says Soldati. “But seeing my 20-year-old son turning into a promising

young man of solid and healthy values has made me realize that with some sacrifice and organization and a lot of strong will everything can be accomplished.”

Soldati doesn’t believe in differences in men and women in the winemaking industry. “I believe in merit,” she explains. Recently appointed with the Order of Merit for Labor, Soldati says this has given new meaning to her path. “I see this not as a point of arrival but as a beginning for new challenges and new goals.”

On advice for other women wanting to follow in her footsteps, Soldati encourages women to believe in themselves and not to set their own limits. She also advises women to be curious. “Never stop studying and learning new things and recognized your own accomplishments. Every journey begins with a first step and every step must be carefully studied to reach the goal.” Soldati urges women not to be discouraged by setbacks and prejudices which unfortunately still exist today. “Always be guided by your convictions. If we are good and stubborn, we can overcome all adversities.”

Family Tradition

Maggy Gomez’s entrepreneurial spirit has kept the brand alive through the years. And her passion and devotion continue to help the brand expand into new markets. She founded Coa de Jima Inc, an agency representing Don Sixto Mezcal in Ontario, Canada. She believes that to have outstanding growth, the master Mezcaleros and the agave farmers must be treated with the same importance as the marketing, importer, or distributor.

By Terri Marshall

Mother and daughter team Guadalupe Aguilar and Maggy Gomez, started their journey into the mezcal world seven years ago. A family trip to Oaxaca city led them to the small town of Sola de Vega, a three-hour drive uphill from the city—a land known for its exquisite mezcal. Together they have gained extensive expertise by digging a little deeper into the lives of mezcal producers. They have been successful in supporting a few Mezcaleros from the village.

Guadalupe Aguilar, CEO of Grupo Sixgra SA de CV, the parent company of Mezcal Don Sixto, has an extensive background as a Ph.D. professor and researcher in biochemical engineering. Specializing in alcoholic fermentation, she brings 30+ years of experience to the family business. She has gained the hard-earned respect and trust of the Mezcaleros from the village while helping them improve productivity.

These enterprising women founded Don Sixto in honor of their father/grandfather, Sixto Mesa, a humble farmer who always dreamed of creating a company to improve the farmers’ lifestyles. Don Sixto produces six different types of Mezcals, made of endemic wild agave, which have won numerous national and international awards. As a brand, they care deeply about their producers. Understanding that it is not always easy for their producers to access things that many city people take for granted, they sometimes support them by meeting their personal needs because they understand their struggles.

Both women believe that seeing women in leadership is a way to break the bias. “It inspires other women to go for it. Thanks to the hard work and passion of a few of us the industry has become more inclusive in the past five years, and we expect this to continue.”

They understand the spirits industry is not easy, but they firmly believe that dedication, passion, and knowledge will help women thrive. Encouraging women always to stand up and share their knowledge and culture. Maggy also encourages women to learn to delegate. “As a new mother, I couldn’t have done any of this in the past year without the support of my trusted circle: my husband, mom, two brothers, and my dad.”

PhD in biochemistry Dr. Guadalupe A. (Left) And BA/entrepreneur Maggy G. (Right) share their experience in their leadership on this mezcal journey, an unknown but very promising future.

Historically owned and run by the men in the family, Laird & Company saw a shift in 1950. “My grandfather suddenly passed, throwing my grandmother into the position of running the company,” says Lisa. “She was the first woman to hold that position.” Likewise, Lisa is the first to work her way through the ranks into an executive management position. “My father empowered me and never set any boundaries. We continue to foster his belief that one is judged by their work ethic, not their gender.”

Laird & Company’s 242-year history remains one of inclusivity. “My father never made decisions or distinctions based on race, gender or anything else, only on a person’s capabilities,” shares Lisa. “His mentor at the distillery in the 1960s was John Bowles, a Black man.”

The company doesn’t market to any particular demographic either. “During Covid, we offered a benefit program for bartenders and received hundreds of video entries from all over the country,” recalls Lisa. “I was delighted to see the amazing diversity of the applicants, especially the number of women.”

A Time to Step Up

By Terri Marshall

Lisa Laird Dunn was born into the distilled spirits industry. Her family business, Laird & Company, has been distilling Laird’s Applejack and Apple Brandies since 1780. Now serving as the Chief Operating Officer and Global Ambassador for Laird & Company, Lisa takes pride in her family’s legacy. “I grew up surrounded by apples, the distiller, and employees who were like family to me,” she says. “I absorbed it all, whether consciously or subconsciously.” As she matured, she realized the immense history and heritage she represented as the ninth generation. “Pride in my family’s legacy was a key factor in my decision to join the business, along with feeling that it was time for a female Laird to step up and forge a new path for women in the spirits industry.”

Throughout Laird & Company’s long history, importance was placed on being a positive influence on the community. “From the Revolutionary War, the World Wars, to the recent pandemic, we have assisted our local and industry communities,” says Lisa. “We will continue to honor this heritage into the future.”

Lisa speaks to the softer side women bring to the business. “Women in leadership understand the importance of balancing family needs and being a productive member of their company,” she explains. “In the spirits industry, we now see more work-life balance than in years past.” Laird & Company supports women in the industry through organizations such as Ladies United for the Preservation of Endangered Cocktails (LUPEC) and Speed Rack. “I’m honored to be inducted as a Pioneer in the Tales of the Cocktail Dames Hall of Fame.”

When Lisa decided to join her family’s company, she never intended to be a role model. But she does find it gratifying and humbling that other women admire the path she has forged. “Now, my daughter, Laird Emilie, is coming on board, and I hope to guide and inspire her as she continues her journey, making her impact on this industry and our company.” Lisa encourages all women to look inward to their inner strength and trust their intuition and judgment. “Women tend to second guess themselves. Stand strong!”

LAIRD & COMPANY’S LISA LAIRD DUNN IS ONE IN A LONG LINE OF EMPOWERED WOMEN

Leading by

VODKA

By Terri Marshall

CHAIRWOMAN

Nikki believes that diversity, equity, and inclusion are essential to recruiting the best talent available to build a strong organization. “It ensures that we consider different viewpoints when making decisions about a new marketing initiative and campaign of a product,” she explains. “We want to be thoughtful in everything that we do, which can only occur if we listen and access diverse viewpoints.” Nikki believes it’s also a great way to ensure their brand is always authentically connected to the cultural conversation that is important to their target consumers. “People want to see themselves in the brands they choose,” says Nikki. “As both a CEO and a mother, it is also incredibly important to me to lead by example in everything I do, which is one of the many reasons diversity, equity and inclusion are so crucial to me.”

On the impact of women entering the spirits industry, Nikki believes women offer their own unique viewpoint about the industry and the world, which ultimately better positions a company to reach a wider demographic. “I am proud that the industry is taking steps in the right direction, acknowledging that women and other historically marginalized groups are not only fully capable of holding leadership roles but are innovating in the beverage alcohol industry in unexpected and very successful ways.”

E11EVEN Vodka wanted to capture the incredibly vibrant, diverse and fun characteristics of Miami. So, they created a hand-crafted, 100% natural, locally sourced, premium spirit that is essentially Miami in a bottle. “E11EVEN Vodka brings people seeking to live life to the fullest together to enjoy an exceptionally great-tasting, clean, and natural spirit.”

Born and raised in Miami Beach, Nikki Simkins, CEO and Chairwoman of E11EVEN Vodka, still resides in her hometown with her husband and three beautiful kids. When she’s not doing mom duties, she’s producing vodka. “As a longtime vodka connoisseur, I realized there weren't any vodka brands I could personally identify with or be genuinely passionate about. I was adamant about creating a brand that represented my values, celebrating and empowering women to be their best, most authentic selves.” Nikki set out to create a womanowned, exceptionally great-tasting vodka that embodied the clean, fresh, and vibrant characteristics that are the spirit of Miami. In 2020, she launched her own company and licensed the intellectual property of the iconic Miami Ultraclub E11EVEN to create E11EVEN Vodka.

As a proudly female-founded brand, E11EVEN Vodka supports philanthropic organizations that support women’s initiatives. For example, they donate 11% of all sales proceeds of their limited-edition bottles to women's causes. Every October during Breast Cancer Awareness month, 11% of their Pink bottle sales benefit the Florida Breast Cancer Foundation. During the summer months for Memorial Day and 4th of July, 11% of sales proceeds of their patriotic Flag Bottle benefit GI Josie, an organization that supports female veterans. The company also eagerly sponsors numerous women-led professional events throughout the year.

As for women entering or already in the wine, beer and spirits industry, Nikki offers sage advice. “This is an incredibly dynamic industry with a lot of room for women to innovate and grow. But it’s also very competitive, and you have to be prepared to go up against big brands with greater resources, so it can be hard to break in at first. Believe in yourself and your brand, surround yourself with a great team who are as passionate about the brand as you are, and never, ever give up!”

E11EVEN

CEO AND

NIKKI SIMKINS PRODUCES VODKA SHE CAN BE PROUD OF

Holiday Hosting with

E11EVEN Vodka Mimosana

Make entertaining a breeze this year with a holiday punch and festive cocktails. Miamians will tell you, there’s no better way to light up the holidays than with a spirited punch made with E11EVEN Vodka. That’s because every 750ml of E11EVEN Vodka comes with an LED light that illuminates the entire bottle, making it festive and bright. E11EVEN vodka is also women-owned, all natural, carb and sugar-free and award-winning.

Whether hosts prefer to serve seasonal cocktails with easy-to-mix ingredients or beautify the dinner table with a centerpiece made from HO11IDAZE Punch served in a bowl atop their favorite holiday wreath, E11EVEN Vodka offers recipes for both.

HO11idaze Punch

Guilt Tea Pleasure

INGREDIENTS

2 oz. Chai infused E11Even Vodka ½ oz. Carpano Antica ¼ oz. Licor 43

2 dashes chocolate bitters

PREPARATION

Stir ingredients in a Nick & Nora glass, no ice. Garnish with lemon twist.

Ferrero Rocher

INGREDIENTS

1 ½ oz. E11Even Vodka ¼ oz. Frangelico ¼ oz. Giffard Crème de Cacao ¼ oz. Oloroso Sherry

2 dashes saline solution

1 dash chocolate bitters

PREPARATION

Stir ingredients in a Nick & Nora glass, no ice. Garnish with Ferrero Rocher.

Chai by Night

INGREDIENTS

1 ½ oz. E11Even Vodka ½ oz. Pineapple Juice ½ oz. Chai Tea Syrup ½ oz. Lemon Juice 2 oz. Ginger Beer

PREPARATION

Shake and strain ingredients over cubed ice in highball glass. Garnish with pineapple frond and slice.

Home for the Ho11idaze

INGREDIENTS

1 ½ oz. E11Even Vodka ½ oz. rosemary syrup ½ oz. cranberry juice ¼ oz. lemon juice 2 oz. prosecco

PREPARATION

Shake and strain ingredients in a coupe, no ice. Garnish with Filthy Cherry and rosemary.

Commitment TO Craft ( AND MISCHIEF )

TOMMYROTTER DISTILLERS PRODUCE WHISKEY USING INNOVATIVE AND OUTSIDE-THEBOX TECHNIQUES

By Joseph Luparello

FOUNDED IN 1895 near Buffalo, the Roycroft Community was a reformist group comprised of craft workers and artists, which accounted for a segment of the U.S. Arts and Crafts movement. Known as “Roycrofters,” the craftsmen carried out work under strict protocols. Among them were a select few who felt discontent and knew these rules limited their true potential.

This common desire to break free from the bounds of creativity birthed the secret society known as the “Tommyrotters.” Inspired by the word “tommyrot,” meaning nonsense, the misfits strongly believed great originality stemmed from craft and mischief.

Their brave acts of defiance and their impact led to the establishment of the Tommyrotter Distillery. Fearless of today’s rules, Tommyrotter Distillery utilizes small-batch, craft-first production methods. Because of the use of outside-the-box techniques, their products truly shine. It’s all thanks to the band of rebellious artisans of the early 20th century, who sought out adventure, mischief, and inspiration in nature.

Tommyrotter ages three separate mash bills of bourbon in independent barrels: a high-corn mash bill, a high-wheat mash bill, and high-rye mash bill. When those three separate bourbons are of their respective ages, they make a proprietary blend of the bourbons. Afterward, the blend is finished in Napa Valley cabernet sauvignon barrels provided by Taub Family Selections that are rush-shipped from Napa after

they’re emptied. When the barrels are received, they’re still wet with wine!

The finished product, Napa Valley Heritance Cask, Straight Bourbon Whiskey, is great for mixing in drinks like a Manhattan, Old Fashioned, or a New York Sour. Its packaging is a clean and modern take on the linear and geometric style that was signature of the Roycroft and the American Arts & Craft style.

ABRIGHT FUTURE FOR WHISKY

By Joseph Luparello

WEMYSS MALTS START WITH QUALITY AT

ITS CORE

The palates of today’s drinkers are sophisticated and can distinguish between high and low quality. The act of passing off inauthentic and artificial ingredients to consumers comes at a price. Moreover, several laws have been implemented across various beverage categories which restrict the use of additives outright.

On the other hand, brands like Wemyss Malts have been passionate about quality from the very beginning and instead stand out for all the right reasons. Since its conception in 2005, brother and sister duo William and Isabella, fellow kin of the Scottish Wemyss family, independently run the Scottish malt whisky company, which produces spirits beyond Wemyss Malts including Darnley’s Gin and Kingsbarns Single Malts.

William’s experience with expert wine blenders in Southern France was the foundation for developing bold, flavorful malt scotch whiskies and inspired the siblings’ spirited journey. Given that Scotch whisky’s regulations call for the flavor to come strictly from the spirit or the barrel it is aged in, they needed excellent resources to attain their goal. No additives are possible here.

Luckily, Isabella’s keen sense for uncompromising quality led to sourcing exquisite single malts from Scotland and the best oak

casks from around the world. Certainly, innovation in the whiskey category is found in unique cask finishes. “Category innovation now comes from finishes such as our Madeira cask finish Nectar Grove or unusual full cask maturation.,” says Isabella. “The blended malt category allows the master blender utmost flexibility since a choice of casks can be made from different single malt distilleries across multiple regions.”

Furthermore, the team’s obsession with quality separates them from the rest. “Our production runs are small, with each barrel being selected only for its flavor-fit but also its quality,” shares Isabella. “Our different whiskies are married together for a period before bottling to ensure a full integration of flavors from each single malt.”

The ultimate evidence of their devotion to quality is found within the core collection of unique liquid malts, The Hive, Spice King, and Peat Chimney. These names also signify the sheer respect and gratitude Wemyss has for the experts of their respective industry. They draw direct inspiration from genius whisky writer Charlie Maclean and his revolutionary invention of the whisky flavor wheel.

These selections each reflect different flavors of scotch malt whiskies, which can add a nice touch of versatility behind any bar. With flavorful whiskies from different malt whisky producing regions of Scotland on hand, many mixing options become available for bartenders to wow the crowd.

“Bartenders seem to like using the different flavors from the core collection to create varied cocktail experiences for their customers,” notes Isabella. “The diversity of flavors across the range allow for creative excellence!”

The future of Wemyss malts is bright, as they are focusing on rolling out the brand across all the markets in the States and visiting as many as possible over the next year. “In the background, our team are constantly working on possible new expressions in our blending room, combining different single malts and maturation barrels,” concludes Isabella. “The small batch production ensures that what ends up in the glass is a malt scotch whisky of the highest quality.”

After seven years of meticulous planning and five years of distillation, The Shed Distillery of PJ Rigney releases the first edition of its flagship Irish whiskey brand: Drumshanbo Single Pot Still Irish Whiskey. Since 2014, every precious drop of this “Premier Grand Cru” Irish whiskey has undergone a triple distillation process using Irish oats at The Shed Distillery of PJ Rigney in Drumshanbo, Ireland.

"This mythical creature represents the coming together of disparate things, one of the key drivers of the curious mind of PJ Rigney and The Shed Distillery."

Wonders OF A CURIOUS Mind

By Joseph Luparello

The exquisite spirit follows up its inaugural release with a bourbon cask focus. It will undoubtedly be a staple expression for The Shed Distillery of PJ Rigney in the future. The uniquely Irish Barra Oats lend a delicious creaminess to the palate of this whiskey, which is complemented beautifully by the depth of malted Irish barley and the crisp greenness of un-malted Irish barley.

Given that Single Pot Still remains the fastest-growing sub-category of Irish whiskey, a top priority of The Shed has been to convey the authenticity of Drumshanbo with transparency. Which is why there is no color added to this rare whiskey, nor chill filtration used in the process.

As for packaging, the “Drumshanbo” signature jackalope, made iconic by The Shed’s Drumshanbo

Gunpowder Irish Gin, will be returning on the Irish Whiskey bottle. This mythical creature represents the coming together of disparate things, one of the key drivers of the curious mind of PJ Rigney and The Shed Distillery.

To the right of the logo is an ancient form of Gaelic writing known as “ogham” (ohm). This symbol translates to “oats” and “honeysuckle” about the whiskey’s undeniable soft and creamy mouthfeel.

Both PJ Rigney and head distiller Brian Taft continue bringing new and exciting Irish whiskeys from The Shed Distillery including the annual release of Drumshanbo Single Malt Irish Whiskey “Galánta,” and special cask releases such as the new Pinot Noir Cask Single Pot Still Irish Whiskey.

The Shed Distillery and Pj Rigney Continue to Release Exciting Irish Whiskies

an Exploration of the agave world

By Michael Tulipan

Introducing Aged Agave with 123 ORGANIC TEQUILA release of Diablito Rojo Extra Añejo

In a portfolio full of innovative artisanal spirits, 123 Organic Tequila continues to explore the agave space with traditional and terroir-forward production practices. Founder and Tequilero David Ravandi has been devoted to creating eco-friendly agave spirits that express terroir, complexity, and delicate flavor profiles since the launch of 123 Organic Tequila in 2010. But the showstopper, however, is a very limited one-time release named Diablito Rojo Extra Añejo, which is set to take the world of aged agave to a very special place indeed.

“I’m inspired by winemakers who have long recognized the importance of terroir, quality aging, natural fermentation, and naturally derived complexity,” shares Ravandi. “I apply that mindset to agave expressions in the creation of 123 Organic Tequila, and Diablito Rojo is the ultimate expression of this philosophy.”

The best way to get a sense for this philosophy is to know that all Ravandi’s agaves for 123 Organic Tequila mature on USDA & EU certified organic estates before local artisans transform them into exquisite spirits. The 123 Organic Tequila line includes traditional Blanco (Uno), Reposado (Dos) aged for 6 months, Añejo (Tres) aged for 18 months in new white oak barrels. The Single Estate Extra Añejo (Diablito) expression is aged for 40 months in new French white oak Limousin barrels boasting flavors of vanilla, roasted agave, with a long-lasting finish.

The new Diablito Rojo Extra Añejo blows the doors off the aged tequila category, however, aging for at least seven years in French Limousin oak before being finished for an additional six months in barrels that previously held one of Napa Valley’s premier

Cabernet Sauvignons. Only 2,000 bottles of this exquisite spirit are being released.

“It takes our very delicious seven-year aged extra añejo to the next level with beautiful aromas of topnotch Napa Cabernet and the complexity of extra aged ultra-premium tequila,” notes Ravandi of the additional aging in ex-Cabernet barrels.

With the release of this unique tequila, Ravandi continues down the visionary path he set out on with the launch of his 123 Organic Tequila. Ravandi was one of the first tequila-makers on the market to use USDA organic certified production methods. Over the years, the company’s portfolio has expanded to include the launch of Craneo Organic Mezcal, a single estate artisanal mezcal handcrafted in Oaxaca, and El Luchador Tequila, focusing on blue agave expressions distilled from the Los Altos region of Jalisco, Mexico.

Ravandi’s commitment to sustainability doesn’t stop in the field either. His tequilas are bottled in handblown recycled glass and labeled with soy ink-printed recycled paper labels depicting the spirits’ Mexican heritage.

Ravandi emphasizes that the very limited specialaged Diabilito Rojo should be sipped and savored. He recommends the ruby and golden hued liquid be served in a tequila glass for the ultimate tasting experience that opens with distinct, expressive aromas of Napa Valley Cabernet Sauvignon and deepens with barrel-aged flavors of caramelized, roasted agave, and complex brown spices from more than seven years of aging in French oak. “We produce the best organic tequila using the best ingredients,” states Ravandi.

"Only 2,000 bottles of this exquisite spirit are being released."

FEW RYE WHISKEY BOTTLED-IN-BOND

In recognition of the 125th anniversary of the Bottled-In-Bond Act of 1897, FEW Spirits launched its four-year-old, limited release bottling created in accordance with the Act. Following its 2021 release of Bottle-In-Bond Straight Bourbon, FEW Rye Whiskey Bottled in Bond features notes of black cherry, vanilla, undercurrents of marzipan and bold aromas of stone fruit and oak smoke. “Bottled-In-Bond” was established as a guarantee of a product’s quality and authenticity.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. FEW Rye Whiskey Bottled-In-Bond Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

WILD TURKEY DISTILLING CO. MASTER’S KEEP UNFORGOTTEN

Inspired by a decade-old mistake, this whiskey is an extra-aged variation of the harmonious blend of straight bourbon and rye whiskies. Bottled at 105 proof, the award-winning Unforgotten honors the storied history of American rye production through a bourbon lens. The flavor profile consists of a swirl of caramel, dried fruit, and sweet oak, complemented by notes of dried fruit, honey, black pepper, and baking spice.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Wild Turkey Master’s Keep Unforgotten Ice (Optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

DEWAR’S FRENCH CASK SMOOTH

Dewar’s 8-year-old French Smooth Calvados Cask Finish is the 5th and newest edition to the Dewar’s cask series. With notes of apple, citrus, and cinnamon, Dewar’s French Cask Smooth is a blend of over 40 single malt and grain whiskies aged for 8 years in Scotland, blended and aged agai before finished for up to 6 months in Calvados (apple brandy) casks from the orchards of Normandy, France.

APPLE CINNAMON HIGHBALL

INGREDIENTS

1 ½ oz. Dewar’s French Smooth Blended Scotch Whisky ½ oz. lemon juice ½ oz. cinnamon syrup 1 oz. cloudy apple juice 100ml soda water

PREPARATION

Add whisky, lemon juice, cinnamon syrup, and apple juice to a highball glass, then fill the glass with cubed ice. Top with soda, stir from the bottom up and garnish with an apple slice.

FRANKLY ORGANIC LEMON VODKA

Launched in June of this year, this lemon vodka is like “sunshine in a bottle.” Bottled at 30% ABV/60 proof, this organic vodka is crafted using lemons, basil, coconut water, and Grade A maple syrup. Coconut water mellows out the citrus and provides a dose of electrolytes while the basil offers a layer of fresh herbs.

LEMON DROP

INGREDIENTS

2 oz. Frankly Organic Lemon Vodka

½ oz. Triple Sec

1 oz. fresh lemon juice

1 oz. simple syrup

Sugar rim

PREPARATION

Rub rim of glass with lemon and dip in sugar. Add ingredients to cocktail shaker with ice, shake and strain into glass.

SAGAMORE SPIRIT SHERRY FINISH RYE

Garnering attention from whiskey afficionados and the whiskey curious alike Sagamore Spirit Sherry Finish

Rye offers velvety notes of toasted almond, dried fig, candied orange peel and soft spice. The structured oak profile of Sagamore Spirit’s rye whiskey balances the dried fruit and honey notes of the PX Sherry wine, resulting in a layered rye that’s rich with complex flavor. Sherry Finish is part of the Sagamore Spirit Reserve Series, a collection of limited-edition Maryland-style rye whiskies that celebrate the legacy of Maryland distilling.

NEAT OR ON THE ROCKS

INGREDIENTS

2 oz. Sagamore Spirit Sherry Finish Rye Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Stir gently. Serve.

THE LONDON Nº1 GIN

London Nº1 Sherry Cask Gin aged in Tío Pepe Fino casks are both part of the González Byass portfolio, making this partnership an ideal family match. The London Nº1 is one of very few super premium gins produced and distilled in London in the purest traditional style and made with the highest quality English grain spirits. Following the triple distillation in copper pot stills the gin is transferred to Jerez and the historic González Byass cellars where it is aged for three months in former Tío Pepe casks that have gone through the solera system for ten years. On the palate, it is smooth, elegant, and complex with notes of oak and a long, velvety finish.

NEAT OR ON THE ROCKS

INGREDIENTS

2 oz. The London Nº1 Gin Ice (optional)

PREPARATION

Combine ingredients in rocks glass. Stir gently. Serve.

Who doesn’t love a good story? And who’s got the best ones? Why, bartenders, of course. Here at Chilled it’s our business to share their stories with you so they won’t be forgotten. But there are also numerous spirits brands who have incredible stories, too. And since these days everyone wants to know all about the who, what, where, and how of a product before they buy it, this issue brings those stories to light. As our annual Heritage Issue, we’re taking a glimpse at brands that were writing their own stories for quite some time, inspiring all who followed in their footsteps.

Also, on deck is our continued celebration of women. Yes, our annual coverage of women in the business encouraging the spirit of inclusion everywhere. We’re talking about powerful women and others with them for whom diversity, equity, and inclusion are the norm, not the exception. Take note of this Special Section which highlights our partnership with Women of the Vine & Spirits, Badass Bartenders, and Women Powered Brands, honoring bold females who forge ahead relentlessly pushing our industry forward toward further inclusion.

Changing the narrative, our cover ladies, superstar Eva Longoria and master distiller Carmen Gonzalez share stories of their own about their female-powered tequila, Casa Del Sol.

The Magic of Making Tequila

By Joseph Luparello

The Women Behind Casa Del Sol inspire creativity and inclusion in practice and principle

Creators oF

today’s most distinguished spirits pour their beliefs, values, and principles into each bottle they make. Casa Del Sol is a prime example, explicitly honoring the lands from which its mystical liquid hails while proudly operating with a staff comprised primarily of powerful women.

Mexican-American actress, producer, director, activist and Casa Del Sol cofounder, Eva Longoria, refused to settle on a tequila brand without an authentic backstory. Which is why everything changed when an opportunity to co-found Casa Del Sol tequila presented itself.

“When Casa Del Sol came around, it was a brand honoring Mexican heritage and the art of tequila making. And it had a lot of women in key roles, which excited me because, in an industry that’s still dominated by men, I wanted to uplift these women. A female master distiller, female operations, and a female CEO of the distillery. That’s rare, and I wanted to honor and applaud that,” notes Longoria.

As the entertainment industry has given Longoria countless ways to express herself, she credits her involvement with Casa Del Sol for being a new outlet.

“It’s interesting because the spirits world is obviously different from my entertainment world. It’s about relationships and connection. When you think of any spirit, specifically tequila, you think about this beautiful ancient technique. The art of tequila making combined with memories and celebrations and sharing these moments with friends and family, for me, that’s really creatively expressive and satisfying.”

Accompanying Longoria on the team is Vice President of Operations Alejandra Pelayo, who describes her time working for Casa Del Sol as a “magical” experience.

“We try to create an open culture of collaboration and challenging the status quo. This is rooted in the fact that our team spans age, gender, sexuality, race, experience, and industry.”

colbi corbett, president & coo of casa del sol

AlejandRa Pelayo VP of Operations

Mariana Padilla, Artesana Tequilera

colbi corbett President & COO of Casa Del Sol

Pelayo is based in Jalisco, and is responsible for supervising the production and quality control of the distilling process, bottling, and sustainability.

“My years of experience in the industry matched me with an amazing brand and exquisite liquid, but more than anything the beliefs it stands for, not only for me as a professional but also as a woman. I am proud to be part of this team where I can lead and work with amazing people and make a change in the industry.”

One way Casa Del Sol makes an impact is by paying homage to its culture by respecting the workers and local community. Instead of relying on a large supplier to mass produce a leather neck, the brand decided to trust the job to a group of female artisans. These artisan women are provided financial stability and independence in exchange for their service.

The Mexico-based tequila makers offer gestures of support toward their culture and make even stronger efforts to represent it. Mariana Padilla is “Artesana Tequilera,” who embodies Casa Del Sol tequila’s authentic Mexican heritage. As the daughter of Paco Padilla (the cultural ambassador of Jalisco), her aesthetics and design DNA allow Casa Del Sol to be set apart in the industry.

“For our culture, tequila is a magical and mystical thing that we enjoy and share in the most magical moments and celebrations. As a woman coming from a family of artisans, I honor this as a gift that comes from the earth, and I learned how we can give shape to beautiful things with our hands and some creativity,” shares Padilla.

Master Distiller Carmen Gonzalez firmly believes Casa Del Sol is different from other tequilas. Looking back at the creation process, she recalls the time and effort her team put in with their sights set on uniqueness and incredible taste. It all started with the idea to age in superior cognac barrels.

The XO and French Limousin oak cognac barrels used for aging the tequila give off a warm, soft, unforgettable mouthfeel. The rest of the magic is brought to life by high-quality 100% Blue Weber agave, fully matured to seven years in the highlands of Jalisco. Not to mention the absence of added colors or artificial flavors. All expressions can be enjoyed as a high-quality sipping tequila, neat, on the rocks, or as the perfect foundation in a premium cocktail.

The Blanco tequila is kissed by the cognac barrel and crafted to deliver a smooth and delicate body. Complete with pleasant hints of freshly cooked agave and warmed by notes of sweet spice, citrus fruit, and amber honey.

Casa Del Sol Reposado tequila rests for four months in both French Oak and XO Cognac barrels. The French Limousin oak evokes soft vanilla with hints of raisin, wild honey, and butterscotch. It’s perfect for sipping and pairing with food.

Añejo is aged for more than 14 months in both French Oak and XO Cognac barrels. Each sip tastes of creamy vanilla, toasted French Limousin oak, sweet fruit, and almonds.

Lastly, the Casa Del Sol team is extremely proud of their 11:11 Angel’s Reserve. It takes years to create and is a master blend of Extra Añejo and Añejo expressions that have been aged in French Limousin Oak and XO Cognac barrels. This expression has tasting notes of honey, toffee, butterscotch, and dried fruit for a very soft and balanced tequila.

President and COO of Casa Del Sol, Colbi Corbett believes her brand’s outstanding first year comes from the makeup of her team. “We try to create an open culture of collaboration and challenging the status quo. This is rooted in the fact that our team spans age, gender, sexuality, race, experience, and industry.”

Colbi leads women in the industry with important advice, which her brand reinforces through its practices. “I would encourage women never to question their value in this industry. We are valuable consumers, and our perspectives at the table are important. So stay confident, never stop learning, and trust your instincts.”

Find out more at casadelsoltequila.com and on Instagram @casadelsoltequila

EVA LONgoRia

TALKS CASA DEL SOL TEQUILA

What inspired you to get involved with Casa Del Sol?

I wanted to co-found this brand because it both honored women and was Mexican-forward.

Talk to us a bit about Casa Del Sol and its sustainability efforts.

We let the rainwater water our agave. We don’t artificially water the agave. We also ensure that our agave matures for seven years and don’t cut it down early. We reuse the biomass after the pressing of the piñas to heat the enclaves instead of using gas. We were one of the first distilleries to do that.

What will be your biggest takeaway from this experience?

Creating an ultra-premium tequila and premium experience has been exciting. You know, really teaching and taking people away from the Americanization of tequila—of shots and limes and salt and you shoot it—to a more elegant sipping experience and enjoying it like a fine wine.

What is your favorite way to enjoy Casa Del Sol?

My favorite cocktail, of course, is the Margarita. I had a mixologist break it down to me— what we want to do is bring the tequila forward in cocktails. We don’t want to hide it.

Eva Longoria Co-Founder of casa del sol

Carmen gonzalez Master distiller of casa del sol

Dedicated to Tradition

3 BADGE BEVERAGE CORPORATION'S PORTFOLIO OF AUTHENTIC SPIRITS

By Michael Tulipan

Considering it continues to be a small, family-owned company, 3 Badge Beverage Corporation’s portfolio spans an impressive range of spirits from gin, rum, and vermouth to tequila, mezcal, and whiskey. The key to 3 Badge’s success is while every brand has its distinctive story and offerings, they share versatility, approachability, and over-deliver on quality. Bozal, 3 Badge Beverage’s line of mezcal, is an excellent example of how tradition and quality have led to the creation of a successful brand.

Launched In 2016 with just a few bottlings, the Bozal line of mezcals has grown to include nineteen expressions from Oaxaca, Guerrero, and Durango. The name, "wild" or

"untamed" in Spanish, honors both the wild agave grown in the region and the untamed methods used by the family-owned distilleries producing the spirit.

Bozal mezcals start with wild agave that grows in hard-toreach, uncultivated lands. These plants take from seven to 19 years to mature and are harvested by hand with specialized tools. Local mezcaleros then follow traditional techniques, including cooking the hearts of the agave in earthen ovens, crushing the cooked agave with a stone tahona wheel turned by a horse or bull, and open-air fermentation without the addition of yeast.

The Bozal range continues to expand, including with the upcoming release of a new limited-edition advent calendar. The calendar will include twenty-four 200ml Bozal expressions in traditional ceramic bottles, and two "copitas" and tealights to be lit in honor of the mezcalero traditions. This will increase the number of expressions released by Bozal to 29.

Bozal’s ceramic bottles allude to the traditional terra cotta copitas used for drinking mezcal. Each color signifies a different mezcal tier that is also easily recognizable on back bars. Ensamble has a light ochre, or clay-like hue meant to echo the light blend of Espadín-Barril-Mexicano. The single maguey bottlings come in azul or blue bottles used to signify the single variety agaves used in its production. The Sacrificio line has a Brown or marrón bottle, while Reserva’s black bottle indicates that the mezcal was produced in the ancestral style with clay pot distillation.

Sustainability and giving back are also core values for the company. For every agave plant harvested to produce mezcal, two are planted in a wild nursery to later be transplanted into the wild after a year or two. 3 Badge Beverage Corp also contributes a portion of its fees to support local community efforts in the region’s small villages.

3 Badge Mixology has created an impressive portfolio but at its heart remains a family-owned enterprise operating out of the same firehouse in Sonoma, California, where President August Sebastiani’s father and grandfather volunteered. Each brand in the portfolio has been hand-selected for its authenticity and dedication to tradition and quality. Sebastiani says of the collection he has curated, “There is something for everyone. Within each brand multiple offerings that can be explored with unique flavor profiles. And there isn’t one brand in our portfolio that we wouldn’t be proud to serve."

IN GOODHands

Benromach Distillery Award-Winning Whisky Reflects a Human Touch

By Michael Tulipan

Speyside tradition is the driving force behind the storied whisky distillery Benromach, which was first established in 1898 and resurrected by the Urquhart family in 1998. Here things are still crafted by hand, but the owners are also not afraid to innovate, creating everything from the world’s first certified organic single malt to a singular award-winning 40-year-old now available in the United States.

As they like to say at the distillery in Forres tucked away in Scotland’s north, it takes just four ingredients— barley, water, yeast, and a human touch—to make a bottle of Benromach. But the key is the human contribution to the process. Each whisky cask is hand-filled, individually weighed, and stenciled by hand before being stowed in the warehouse.

Unusual for Speyside whisky, Benromach has a subtle smoky character that integrates with the region’s characteristic fruit-forward notes. This unusual use of peat is a throwback to the time before commercial malting when Speyside distilleries malted their own barley by using peat to fuel the fires.

Benromach whiskies start with the finest local barley grown and malted to its specifications with a little peat smoke. The barley is then ground into grist by a 120-year-old four roller mill. Add pristine soft water from the Chapelton Spring in the Romach Hills to start turning starch into sugars. A slow fermentation process usually takes three to five days with both brewer’s and distiller’s yeast yielding a complete fermentation. A double distillation through two bespoke copper pot stills follows before the whisky is filled by hand into first-fill casks. Benromach only uses oak casks for the first time after their initial use for bourbon or sherry making.

The Benromach core range features a 10-year-old, 15-year-old, 21-yearold and the newly released 40-yearold. The distillers’ experimental side comes out in their Contrasts series, which allows aficionados to try different aging techniques and peat levels. Originally released in 2006, Contrasts: Organic was the first certified organic single malt in the world.

Finally ready to be enjoyed, the 40-year-old was laid down to rest in first-fill oloroso sherry casks at least 40 years old, and the resulting whisky has proven to be stunning. It also packs quite the punch as it was bottled at a cask strength of 57.1% ABV. With just 1,047 bottles, this is sure to be a coveted single malt. The judges at this year’s prestigious whiskey awards agree.

"TO BRING HOME THE COVETED BEST IN SHOW ACCOLADE FROM THE SAN FRANCISCO WORLD SPIRITS COMPETITION IS A TRUE REFLECTION OF THE HARD WORK AND DEDICATION THAT GOES INTO PRODUCING OUR DISTINCTIVE SPEYSIDE SINGLE MALTS," SAYS KEITH CRUICKSHANK, DISTILLERY MANAGER AT BENROMACH DISTILLERY.

Capturing A T reasured History

By Joseph Luparello

IN 1802, THE DISTILLING HOTBED KNOWN AS LAWRENCEBURG, INDIANA, WAS ESTABLISHED. Because of the city’s optimal geographical location, evidence suggests that distilleries began to operate in the area shortly thereafter. Not only was it located on the Ohio River, a major shipping route at the time, but it also sat on the Great Miami Buried Valley Aquifer, an excellent source of cool limestone filtered water. Such ideal conditions laid the foundation for the iconic Ross & Squibb Distillery, a 175-year-old distillery that proudly celebrates its heritage and history today. Without these pioneers, Lawrenceburg would have never been coined “Whiskey City USA,” and Indiana wouldn’t be known as the Rye Capital of the World.

The new title of the distillery pays tribute to the key components which make up its treasured heritage. “Ross” is derived from the name of George Ross, the man who founded the Rossville Distillery in 1847. Located on what is now the Ross & Squibb Distillery campus, it’s regarded as one of Lawrenceburg’s original distilleries and one of America’s last Prohibition-era distilleries. It’s responsible for producing some of the finest rye whiskeys in the world and inspiring the Rossville Union Straight Rye Whiskey brand.

The owners of the Rossville distillery changed a few times, and so did its name, but it continued to operate up until Prohibition. When Prohibition came to an end, efforts to get the building up and running again were halted by a large fire that burned down most of the distillery. Following the disaster, the Seagram’s company acquired the property and rebuilt it in the 1930s and 1940s, creating the space Ross & Squibb uses today.

As for “Squibb” in the name, it refers to the Squibb Distillery, founded in 1869, situated in the area that is the north part of the present-day campus. In 1921, the distillery was purchased by the famous bootlegger and namesake for Ross & Squibb’s bourbon, George Remus. Eventually, it was bought out by the Schenley company and became the Old Quaker Distillery, which was shut down in the 1980s. Some of the old Schenley property was later acquired by Ross and Squibb for increased barrel storage for maturation.

Focusing on the unique liquids brought to life through the rich history, Master Distiller Ian Stirsman shares, “Our bourbons stand out because they are high rye, so they are spicier and more floral than other bourbons on the market. Our ryes stand out because we are the leading supplier of rye whiskey in the United States, and we have perfected our craft over many years.

“Classic cocktails originally used rye whiskey as the base spirit,” Stirsman continues. “Our highrye Remus Bourbon or Rossville Union Rye Whiskey provide a great foundation to build classic and modern cocktails. We consider ourselves the Masters of Rye and using either of these expressions provides a bartender with so many cocktail options because the bold rye flavor complements an array of potential ingredients.”

“In rebranding our Lawrenceburg distillery, we sought to celebrate Indiana’s rich and important distilling history, particularly as it involves the inspiration behind our branded spirits,” says Stirsman. “All Ross & Squibb brands find their inspiration in Indiana distilling history, so it is fitting the distillery itself now does as well.”

The Soaring Spirit of VODKA

By Michael Tulipan

GREY GOOSE TRANSCENDS THE VODKA CATEGORY BECOMING AN ICON IN THE PROCESS

Launched 25 years ago, Grey Goose, the world’s “best tasting vodka,” according to the Beverage Tasting Institute, has pushed boundaries with a quality-focused brand that remains at the top of its category today.

Legendary entrepreneur Sidney Frank and Maître de Chai (Cellar Master) Francois Thibault created Grey Goose in 1997. The vodka market was very different in the Nineties. Remember the Appletini? A year after the launch of Grey Goose, HBO’s Sex and the City would inspire a Cosmos craze that skyrocketed vodka to a red-hot category. Back then, brands on the market mainly hailed from the former USSR and its former satellites and lacked sophistication and high-quality ingredients. That’s where Frank and Thibault came in.

For Grey Goose, they decided to use soft winter wheat from Picardie and spring water from France’s Cognac region, a recipe that has never changed. Though Frank passed away several years ago, and the company was sold to Bacardi in 2004, Thibault remains the final arbiter for Grey Goose, tasting every batch to ensure consistency.

“Grey Goose had a remarkable first decade on the market, transcending the vodka category to become an icon unto itself,” says Aleco Azqueta, Vice President of North America. As the craft cocktail movement enthralled the globe, vodka was initially left behind for the allure of agave and brown spirits. Yet as the pandemic recedes, vodka has come roaring back thanks to the everlasting popularity of the Martini Cocktail in all its forms. And, of course, the now ubiquitous Espresso Martini Cocktail, albeit sporting a more artisanal 21st-century sheen with

single-origin beans and highend coffee liqueurs. All this adds up to a return to solid growth.

“For its 25th anniversary, Grey Goose is experiencing a marked resurgence, with sales jumping to figures the brand hasn’t seen since 2013,” notes Azqueta.

Today, the company’s commitment to innovation is highlighted in product launches and creative activations that marry the brand and cutting-edge technology. Long the official vodka of the U.S. Open Tennis Tournament and beloved for its showpiece Honey Deuce cocktail, this year, Grey Goose entered the Metaverse with a MetaVIP Lounge available to fans across the globe. Another new program began this year with a partnership with the GRAMMYs, which will continue with the 65th GRAMMY awards next February.

As consumer tastes change, Grey Goose is also broadening its appeal. The recently debuted line of lower-ABV vodka with natural flavors, Grey Goose Essences, offers three expressions using fruit picked at peak ripeness. Azqueta says the line is “designed to meet the needs of drinkers who want lower alcohol cocktails made with the best ingredients that are still brimming with flavor.”

Azqueta believes the future of vodka will continue to be strong. “Many of the leading RTDs are vodka based,” he says, “and we believe this is very positive for the vodka category as there is an opportunity for these drinkers to graduate to more sophisticated vodka cocktails.” Also driving the company’s success is the continued industry-wide solid growth of premium brands. Grey Goose Vodka’s market-leading status puts it in the perfect position to take sales to the next level.

A SIGN OF QUALITY

Jack Daniel,s Word is Bond

By Michael Tulipan

THE ICONIC WHISKEY BRAND INTRODUCES ITS NEW BONDED SERIES

The Bottled-in-Bond Act of 1897 aimed to protect consumers from counterfeit whiskey in an era when illicit spirits flooded the market and could prove deadly. Considered the first federal consumer protection law, the Bottled-inBond Act helped secure the country’s supply of whiskey and provided a foundation for making safe, quality spirits for established companies like Jack Daniel’s. Consumers then need only look for the green stamp of approval, which ensured that a single distiller distilled the whiskey during a single distilling season, matured in a governmentbonded warehouse for at least four years, and bottled at 100 proof.

While bottling in bond is no longer needed to protect Americans from the dangers of unregulated alcohol, many still view it as a sign of quality and tradition. This remains true considering the numerous artisanal spirits popping up, often from new or unfamiliar producers.

The newly released Jack Daniel’s Bonded Tennessee Whiskey and Jack Daniel’s Triple Mash Blended Straight Whiskey are the first expressions in the company’s new “Bonded Series.” These are big, bold whiskeys, bottled at 100 proof as outlined in the Bottled-in-Bond Act. Even though the two whiskeys are new, Master Distiller Chris Fletcher looked to the company’s rich 150-year history for inspiration. Fletcher’s process balances innovation and heritage and finds the perfect intersection between the brand’s history and spirit trends to fulfill a global consumer’s whiskey curiosity.

Tradition is at the heart of Jack Daniel’s, and the recipe for its whiskey has not changed since the beginning. The base mash is a closely held mix of corn, rye, and barley, but the real secret is the pure Lynchburg, Tennessee limestone spring water sourced from their underground cave, which was presciently bought over a century ago for just $2,148.

Jack Daniel’s has traditionally crafted its own barrels, which are integral to the new Bonded lineup. The barrels were purposefully selected for their unique characteristics of deeper color and flavor, bringing a darker, richer, and more oakforward character to Jack Daniel’s Bonded.

Jack Daniel’s always keeps bartenders top of mind when creating new products. In that, its 1895 bottle inspired the packaging for the Bonded line but with ergonomic modifications for the modern bar. The bottle’s neck has been elongated for easier pouring, and the embossing on the glass helps prevent the bottle from slipping from a bartender’s grasp. The engraving on the cork and embossing also highlights brand heritage, the Jack Daniel Distillery DSP TN-1 signifying it as the first distillery registered in Tennessee.

The Bonded whiskeys, bottled at 100 proof, will stand up to any ingredient in a cocktail, including classics like the Boulevardier. With any cocktail, bartenders are encouraged to explore using Bonded if they want the whiskey profile to shine while balancing out the other cocktail ingredients.

Though it is a legendary producer, Jack Daniel’s promises to continue innovating as it secures its place among the elite whiskey brands of the world. In addition to the Bonded series, look out for new bottlings in its Single Barrel Special Release Series coming soon.

on the Road to the Top

THERE is no such thing as a quick and easy route to success. Failures, doubts, and adversity are inevitable prices to pay for a chance to reach the top. Yet, while many are derailed by such obstacles, there are others who instead use hardships as fuel to strengthen their will. These people who enthusiastically endure and anticipate the longest, most grueling path have the best odds of arriving at the light at the end of the tunnel. The story of Broken Shed Vodka is a testament to this.

It all began in an old rustic shed on the shores of New Zealand’s Lake Wanaka. The stunning location is known for its snowy mountains, grand lake, and home to many of the scenes in the Lord of the Rings movies. One night two explorers imbibed together in the worn-down structure, and from their conversation spawned a mutual dream. They both sought to honor their heritage by creating a world-class vodka encapsulating every aspect of their environment. Without hesitation, the two called upon a knowledgeable friend to help bring their vision to life.

Although the structural quality wasn’t all there, the shed was an ideal spot to share ideas and experiment. Within the cramped space, the team of three spent over a year developing their distillates and blends, all made from different bases. As they worked, they constantly received feedback from friends, family, and even people at parties. It helped them get the word out and refine their process to formulate the unique blend that makes Broken Shed Vodka what it is today.

The “knowledgeable friend” in question was Master Blender Mark Simmonds. Elaborating on his team’s quest, he says, “When we were

developing the Broken Shed recipe, I knew we had two roads in front of us. The first one included a few shortcuts that would quickly allow us to create a good vodka. The other would take a lot longer, but the result would be a cleaner, more premium, and sustainable product. I’m proud we chose the second route, creating a vodka that’s additive-, GMO-, and gluten-free.”

Just because it took a considerable amount of time to reach the perfect formula doesn’t necessarily mean its components were complex. Only three ingredients are used to make Broken Shed, two being water.

Luckily for the founders, their home turf of New Zealand is known for its abundant amount of natural water sources. “Through our blind tastings, we developed our vodka around locally sourced water that was naturally filtered through ancient rock. The water’s minerals contribute to Broken Shed Vodka’s flavor profile. We balance this water with pure spring water from the North Island to create the perfect backdrop for our final distillate,” adds Simmonds.

The third and final ingredient is courtesy of New Zealand’s prominent dairy industry, whey. Its high availability throughout the area and flavor impact made it an obvious choice to use as the last piece to the puzzle. Broken Shed Vodka would not have its distinctive taste and texture without it.

Ultimately, the premium New Zealand vodka is now the fastest growing imported vodka brand within the United States thanks to the meticulous planning of the masterminds behind it. Not to mention their collective promise to travel a longer road sans shortcut to the top.

From Syrup To Sip

MONIN HAS INSPIRED A FLAVORFUL WORLD FOR OVER A HUNDRED YEARS AND COUNTING

By Terri Marshall

Every good brand deserves an interesting and inspiring back story. When that story emerges from a heritage rich in flavors passed down through multiple generations, the story becomes even more exciting. This is the story of the Monin brand. Now recognized to the bartending community as an authentic, clean label flavor that enhances the vibrancy of cocktails, mocktails, coffees, and even culinary dishes. But what might not be known is that Monin’s origins were inspired by a family dinner party dating back to the early 20th century.

The Story of the Monin Brand

A self-proclaimed flavor enthusiast and avid cook, Georges Monin often hosted family gatherings centered around savory meals. Through experimentation with various flavor combinations, he produced mouthwatering meals with captivating aromas. At one of these family events, his brotherin-law requested an after-dinner drink. As Georges poured the

cordial into glasses, he noted the aroma was muted and the liquor’s color dull. After such a vibrant meal, the lackluster flavor and scent of the cordials on hand paled in comparison.

A Frenchman and small-town manufacturer, Georges began to realize that impactful flavor was absent from many of the beverages he drank. Determined, he began searching for vibrant fruits believing he could apply his manufacturing and culinary knowledge to extract those flavors into a liquid form suitable for enhancing everything from cordials to coffees and beyond. After years of trial and error, Georges finally developed a flavored syrup that satisfied his demanding standards. He went on to develop a spectrum of exciting flavors and syrups that he bottled and sold across the country. Three generations of Monin later, the world is a more flavorful place!

difficult to source desired fruit in off-seasons, but costs can get high, and fruits are very perishable. With Monin, the flavor profile is close to the actual fruit, and the labor is lessened, as is cost and waste.”

The company maintains a clear mission for a better earth and continues to elevate its sustainability efforts. Every day, Monin takes its syrup overages and donates them to bee farmers around the United States. These feeds millions of bees and helps to mitigate colony collapse disorder.

In September, CHILLED teamed up with Monin for a flavorful event—the Monin Flavor Summit. “The Flavor Summit gave Monin a chance to spend time with the creators, the people who bring our brand to life,” shares Johnston. “Watching as experts played with our flavors and then delivered some really delicious and innovative cocktails was truly an honor.”

Monin Today

Monin boasts a vast collection of the world’s finest flavors available in more than 140 countries. Still family owned, with the current President, Oliver Monin, representing the family’s third generation, Monin now operates manufacturing plants in China, France, Malaysia, and the United States. The company’s clean label initiative promises to ensure the highest quality and clean ingredients statements. As a result, 98% of products comprising the company portfolio are made without artificial ingredients.

“Monin is an authentic, more consistent, and easier alternative to using out-of-season fruit in cocktails,” says Senior Vice President of Marketing Stasha Johnston. “Not only is it often

A MODERN Whiskey WITH Historical PERSPECTIVE

MARYLAND’S LEGACY OF exceptional rye whiskey production dates back 150 years, before the founding of Kentucky. Over time, people began to lose track of how monumental the state’s whiskey influence is with respect to its history of American brown spirits. But over the last decade, Sagamore Spirit has been dutifully rekindling that awareness through its one-of-a-kind rye expressions.

Driven by modern imbibers interested in Maryland’s rye journey, Sagamore Spirit has a dual ambition to craft the best rye

whiskey the world has ever tasted and strengthen the communities it operated in and with. Today, its award-winning five-acre waterfront distillery in Baltimore is actively reclaiming the city’s rightful place in American whiskey heritage.

At the heart of its quest is its take on Maryland rye whiskey, a liquid known to be full-bodied, yet notably more balanced than other regional rye styles. To achieve the most authentic form of the spirit, Sagamore Spirit paid close attention to every detail of the

Its distillation team blends two rye mash bills, one high rye and the other low rye. After blending, pure Maryland limestone-filtered spring water – transported 22 miles from Sagamore Farm – is added for proofing. This process yields an elite range of rye whiskies, including Sagamore Spirit Signature Rye Whiskey, Sagamore Spirit Cask Strength Rye Whiskey, Sagamore Spirit Double Oak Rye Whiskey, and limited-time Reserve Series releases.

creation process, from the barrels to the grain to what’s in the glass.

Across its portfolio, Sagamore Spirit offers whiskey fans a true taste of Maryland rye. Approachable, balanced, but incredibly complex.

Now, Sagamore Spirit is taking the definition of Maryland rye whiskey one step further by committing to growing grains locally – an effort that distinguishes Sagamore Spirit from others in the rye category and gives the brand an ultra-efficient and community-focused way to obtain its ingredients.

“As soon as we started distilling rye here in Baltimore, we also started finding ways to source local rye. We began working with local farmers and the University of Maryland to develop a local grain program— studying rye varietals best suited for whiskey and then working with farmers to begin growing that grain,” says Marcus Stephens, Sagamore Spirit’s EVP of Brand Marketing.

The great deal of effort put into achieving the perfect rye whiskey has earned Sagamore Spirit upwards of 150 awards. “This is no small part to the dedication and innovation of our entire team who never settle for anything less than excellence,” shares Stephens. “We consistently think of how to challenge the status quo within our category and identify opportunities to make investments and build collaborations to strengthen our collective communities.”

Those looking to incorporate Maryland’s renowned spirit into their concoctions should know Sagamore Spirit Rye Whiskies shine in terms of versatility. While its whiskey stands up well in a classic cocktail like the Old Fashioned or Manhattan, bartenders can get creative when building cocktails with different expressions to complement the nuances of the flavor profile.

Sagamore Spirit vows to continue releasing new expressions that showcase the best of Maryland rye whiskey, from grain to barrel to glass. And most importantly, infuse its passion for American whiskey around the world.

"Across its portfolio, Sagamore Spirit offers whiskey fans a true taste of Maryland rye. Approachable, balanced, but incredibly complex."

Explore New Heights

Redwood Empire's growing portfolio continues to revolutionize the legacy of Californian Whiskey. The distillery recently launched Batch 002 of its allocated Bottled-in-Bond expressions—Rocket Top Rye and Grizzly Beast Bourbon. Equally impressive is its inaugural release of limited-edition expressions of Cask Strength whiskeys—which bottle straight from the barrel, uncut and unfiltered, its well-known Pipe Dream Bourbon, Lost Monarch Blend, and Emerald Giant.

Bottled-in-Bond Rocket Top Rye

Mash bill: 87% Rye, 5% Wheat, 5% Malted Barley, 3% Corn Age: 5 years old

Proof: 100

Notes: Bergamot, candied orange, sage, and dates with a savory palate of fig jam, caramel corn, and cracked pink peppercorn

Bottled-in-Bond Grizzly Beast Bourbon

Mash bill: 66% Corn, 23% Rye, 7% Wheat, 4% Malted Barley Age: 5 years old

Proof: 100

Notes: Charred sugar, cherry cola, and reduced red currants open into a rich, full mouth of molasses, almond brittle, and lemon bar

Cask Strength Pipe Dream Bourbon

Mash bill of 74% Corn, 20% Rye, 4.5% Malted Barley, 1.5% wheat Age: 4 to 14 years old

Proof: 116.8

Notes: Cedar, peach nectar, and mocha with salty character accents of cherrywood and leather. Subtle hints of honey pears and sweet tobacco flavor linger.

Cask Strength Emerald Giant

Mash Bill of 94% Rye, 5% Malted Barley, 1% Wheat Age: 4 to 6 years old

Proof: 116.4

Notes: Orange peel, maple, and soft cinnamon. There is cracked pepper, pecan, and espresso on the palate.

Cask Strength Lost Monarch American Whiskey

Blend: 55% Straight Rye and 45% Straight Bourbon Age: 3 to 14 years old Proof: 117.2

Notes: Nutmeg, sun-kissed baked pears and holiday spices complimented with notes of spearmint, black pepper, and apricot on the palate

WRI TTEN IN THE STA RS

STARWARD WHISKEY IS ANCHORED IN AUSTRALIAN CULTURE

By Victoria CeCe

Say hello to a whisky that’s light years ahead of its time. Starward was recently named the Most Awarded Distillery of the Year at the 2022 San Francisco World Spirits Competition, a humbling honor for a craft Australian whisky brand, and a message to the world that the spirits of the future have no boundaries.

Founded in Melbourne by David Vitale, Starward is a new chapter of whisky, yet still rooted in tradition. This tradition, according to Vitale, is based on one thing— Melbourne’s local culture.

“All good whiskies talk to the place they’re made, in terms of ingredients, but the best, talk to the culture of the place,” shares Vitale. With this lens, Vitale opens a refreshing perspective on New World whisky. It’s about establishing a liquid connection to the community it comes from.

Vitale’s aha moment that birthed his Australian whisky was an unexpected one. “I was originally thinking of starting a microbrewery,” reflects Vitale. While in Tasmania, a trip to a brewery doubling as a distillery sent sparks flying in his brain. Not only did Vitale realize that he would pursue whisky-making, but he also realized he had a shot at making Australian whisky a worldwide respected spirit.

And Vitale’s madness turned into success. Starward became the first Australian whisky company to be named the Most Awarded Distillery of the Year in the San Francisco World Spirits Competition.

These achievements didn’t come from aiming to create the absolute perfect whisky. Instead, Vitale knew that Australian whisky could only succeed by becoming as casual and quality-driven as Melbourne’s culture. It was never about making the perfect whisky, it was about exploring the potential of whisky-making, and pushing the boundaries of what an innovative distilling team could create.

“Culturally, our inspiration is anchored in Melbourne’s food and drinks scene,” mentions Vitale, “This scene maintains uncompromisingly high quality and attention to detail but no ‘airs and graces’ in terms of the experience.” Starward whisky evokes Melbourne’s character in its finesse and easy-drinkingness.

Starward’s community connection doesn’t stop there. Vitale infuses his whisky with local flair with just a quick drive down the street to visit his winemaking neighbors to source his barrels. Starward is one of the first distilleries to fully mature its whisky in red wine barrels. The result has been fruitful.

Today, Starward has an impressive lineup of delicious double grain and single malts to ravish whisky lovers, whether they like to sip it neat or savor it in a whisky sour. These whiskies can also easily lure wine lovers into whisky land. Aging the spirit in red wine barrels lends the whisky bold fruit flavors that will charm even the most novice whisky drinkers.

It’s no surprise at the heart of Starward is a whisky made for anyone at any time. As Vitale says, “If I can fall in love with whisky as a beer drinker, anyone can.” After tasting Starward, we agree, it’s written in the stars.

“I had an entrepreneurial moment of madness,” says Vitale. Connecting the love for his Melbourne community with his newfound whiskymaking passion, Starward was born.

David Vitale

Pairs Well WITH Delicious

A Growing Interest in Calvados

By Victoria CeCe

IN THE WORLD OF BRANDIES, AN UNDERDOG IS SLOWLY EMERGING. ITS NAME IS CALVADOS.

A shining star at home in Normandy, this brandy isn’t like its Armagnac or Cognac cousins. While its famous family members grab most of the spotlight, Calvados is beginning to attract more and more attention, with Claque- Pépin leading the way, especially with organic Calvados production.

“Calvados is one of the three iconic brandies of the world, alongside Cognac and Armagnac. Yet, of the three, it seems to be the most misunderstood by Americans,” notes Daniel Cooney, co-owner of Heavenly Spirits Imports.

Why is it misunderstood? Well, there might be a few reasons. Among the three brandy categories, Calvados is the only one produced in Northern France - Armagnac and Cognac hail from the Southwest. Second, and most important, Calvados is made mostly from apples, (and sometimes pears).

Officially, the Calvados appellation has three distinct areas—Calvados Pays d'Auge, Calvados Domfrontais, and Calvados. Each area has approximately 500 years of brandymaking history, along with restrictions, particularly on the percentage of pear in the spirit, and distillation types.

Normandy has always been renowned for its hard cider. Even Claque-Pépin makes both apple and pear ciders. It’s quite impressive how the Normans at some point began distilling their cider almost the same way the cognac producers distilled wine. The result of course was a delicious young eau-devie with a fresh appley nose.

Like those other brandy distillers from the south, Calvados producers eventually began aging their young spirits longer and longer, typically in French oak barrels, mostly from the Limousin Forest. The balance between apple and vanilla flavors changes with each additional year in oak.

The optimal roundness and complexity of a great Calvados can only be attained in the hands of a skilled distiller and Maître de Chai like Benoît Louvet from Claque-Pépin. Benoît knows well the proper proportions between apples and pears that produce a truly great Calvados and “more pears” seem to be his secret ingredient. Claque-Pépin Calvados is favored by bartenders for use in both cocktails and savoring neat

“Claque-Pépin has quickly grown to be the best-selling organic Calvados in the United States, and we believe it’s because of its outstanding quality, taste and value,” explains Cooney. “Apparently a masterful blending of apple joined by plenty of pear eau-de-vie, aged to perfection appeals to American tastes.”

American bartenders do seem to be finding room in their hearts and in their bars for a new old brandy, and today’s cocktail menus prove it. “We’ve heard about and received Calvados cocktail

recipes from bartenders all over the United States,” adds Cooney.

What’s interesting to note is how well Calvados slips easily into classic cocktails or modern recipes. “Many bartenders are revisiting classic cocktails and modernizing them with an apple twist, like a Calvados & Tonic or a Calvados Manhattan,” shares Cooney.

But, if you want to behave like a true Norman, you might consider offering your dinner guests something called a “Trou Normand.” Traditionally speaking, this is a half-ounce of Calvados sipped neat, in between courses of a big French meal. Talk about a mid-meal digestif.

The versatility of Calvados is undeniable. This brandy’s authentic flavors are landing on cocktail menus across the nation, stirring up the brandy norm. And the more Calvados gains momentum, the more this incredible spirit is savored. “There

are a lot of new and exciting developments that should help, including single cask offerings, barrel finishes, longer aging, and even some rare vintage releases,” Cooney tells us.

As Calvados moves out of the shadows of its southern cousins and into the limelight, we’re on track to see how this spirit soars.

Winter COCKTAILS

Sip on Premium Rum Cocktails Made with Santa Teresa 1796 Rum

Premium rum brand and Chilled 100 Bartender Seal of Approval, 2022 rum recipient, Santa Teresa 1796 Rum is a must-try base in typically whiskey-forward cocktails. According to Brand Ambassador, Marlo Gamora, “I enjoy substituting Santa Teresa 1796 with any whiskey-based cocktail. For example, Santa Teresa in a Hot Toddy, Irish Coffee, or Espresso Martini adds an exciting flavor and depth to the cocktails that’s surprising and comforting at the same time. Don’t be afraid to experiment with Santa Teresa 1796, you will find it surprisingly delightful every time.”

HOLIDAY RUM CIDER

INGREDIENTS

1 gallon apple cider (filtered/cold pressed is best) 16 oz. Santa Teresa 1796 ¼ - ½ cup of brown sugar

1 tsp. ground allspice

2-3 tsp. whole cloves 2 small oranges 6” ceylon cinnamon

PREPARATION

Combine all in punch bowl. Stir vigorously. Garnish with cinnamon stick and a dehydrated apple slice. Serve in teacup.

WINTER WINE PUNCH

INGREDIENTS

1 ½ oz. Santa Teresa 1796

1 ½ oz. red wine Cab Sauv

½ oz. lemon juice

½ oz. orange liquor

½ oz. cinnamon simple syrup

1/8 oz. Absinthe (optional)

1 ½ oz. sparkling wine

PREPARATION

Shake all ingredients (but sparkling wine) with ice, double strain into a glass, top with sparkling wine in a Coupe or Cocktail glass. Garnish with cinnamon stick, star anise, grated nutmeg, and an orange peel.

MILK FOR SANTA

INGREDIENTS

14 oz. Santa Teresa 1796

1 can evaporated milk

1 can condensed milk

1 can Coco Lopez

Cinnamon, star anis, cloves

PREPARATION

Infuse the rum with the spices (store cold) then mix with the rest of ingredients in a Collins or Hurricane glass. Garnish with cinnamon stick.

SANTA TERESA ESPRESSO MARTINI

INGREDIENTS

1 ½ oz. Santa Teresa 1796

½ oz. Mr. Black coffee liqueur

½ oz. simple syrup

1 espresso shot

Pinch salt

PREPARATION

Add all ingredients in shaker tin, add ice, shake vigorously, then strain in Coupe glass. Garnish with grated coffee bean and serve with biscotti cookie on the side.

SPICED PEAR DAIQUIRI

INGREDIENTS

2 oz. Santa Teresa 1796

1 oz. lime Juice

½ oz. St. George Spiced

Pear Liqueur

½ oz. cinnamon syrup

1 dash angostura

PREPARATION

Combine all in tin. Shake. Strain in Coupe glass. Garnish with cinnamon stick.

Make it a

CHOCtail!

Bartenders Love Mixing with Chocolate in Cocktails!

EXPLORE the versatility of chocolate in cocktails. This season, bartenders mixing with Mozart Chocolate Liqueurs are turning their signature cocktails into choctails. Every cocktail can be turned into a choctail simply by adding a chocolate note. For example, an Espresso Chocolate Martini can be easily prepared by using Mozart Liqueur’s latest chocolate coffee flavor and just a few other ingredients. The possibilities are endless, as there is hardly anything that fails to mix well with chocolate.

“One fantastic fact about chocolate is that it has one of the most versatile flavor profiles in the world,” explains Holger Hugelsberger, International Sales Director for Mozart Cream Liqueur. “Chocolate perfectly fits with fruity, spicy, herbal, and many other aromas. It is so much fun for bartenders to experiment with Mozart Chocolate Liqueur.”

Turn your cocktails into choctails. Here’s how 

1. S'MORES COCKTAIL

Created by @gastronomcocktails

INGREDIENTS

1 ½ oz. Mozart Chocolate Cream Liqueur

¾ oz. Licor 43

½ oz. graham cracker infused mezcal* ½ oz. half and half ¼ oz. vodka

PREPARATION

1

2. MOZART PEANUT BUTTER BROWNIE

(Makes 4 drinks)

INGREDIENTS

4 oz. Mozart Dark Chocolate Liqueur 2/3 oz. milk

3 tsp creamy peanut butter Ground peanuts (for garnish)

PREPARATION

If desired, rim glass with chocolate syrup and crushed up graham cracker. Combine all in a shaker with ice. Shake and strain into coupe. Garnish with a marshmallow if desired, and brulee.

*Graham cracker mezcal: pour 1/2 cup mezcal over 1 graham cracker in a jar or container with lid. Let sit for 15 minutes, and then place into freezer for at least 30 minutes. Strain out graham cracker with a fine mesh strainer or cheesecloth.

Mix all the ingredients with ice cubes in a cocktail shaker. Strain the choctail twice into the cupcake class. Top with ground peanuts.

5

3. MOZART PUMPKIN EGG-NOG

INGREDIENTS

½ oz. Mozart Chocolate Pumpkin Spice Liqueur

1 oz. Cognac

2/3 oz. Egg-nog

Whipped cream, ground nutmeg, chocolate flakes (for garnish)

PREPARATION

Mix all the ingredients with ice cubes in a cocktail shaker. Strain the cocktail into an ice filled glass. Top with whipped cream, ground nutmeg and chocolate flakes.

4. CHOCOLATE ESPRESSO MARTINI

Created by @beautifulbooze

INGREDIENTS

1 1/3 oz. Mozart Cream Chocolate Liqueur

1 oz. Espresso (cold)

¾ oz. vodka

Ground coffee beans (for garnish)

PREPARATION

Mix all the ingredients with ice in a cocktail shaker. Put some ice cubes in a tumbler glass and strain the choctail into it. Top with ground coffee beans.

5. CHOCOLATE DARK STOUT

INGREDIENTS

2/3 oz. Mozart Cream Chocolate Liqueur

1/3 oz. Elderflower liqueur Dark beer (chilled)

PREPARATION

Photos by Steve Legato

PREPARATION

Joel McHale

Downtime

I like to spend time with my family, hyperventilate, and go to my favorite airport restaurants.

Upcoming Projects

I am working on a new comedy for Fox called Animal Control. It’s about the people that come to your home if you have a coyote or raccoon in your backyard that needs removal. Of course, Crime Scene Kitchen which will be out next year as well.

Bartending Past

I have never been a bartender because I would be the worst one or maybe the best one because all I would do is over-pour every drink. That said, I’m better suited as Chief Happy Hour Officer for Q Mixers.

Home Bar

It is stocked with nearly everything. And If I don’t have it, then I’ve done something horribly wrong. I think I even have peach schnapps. Premium mixers are often overlooked on a bar cart, but I make sure to keep an assortment of Q Mixers products on hand always. My biggest party trick is fooling people into thinking I’m some crazy impressive mixologist.

JOEL MCHALE KNOWN FROM FAMED TELEVISION SHOW, THE SOUP. AS THE SHOW’S PRODUCER, WRITER, AND STAR, HE UTILIZED HIS SHARP SENSE OF HUMOR AND UNDENIABLE WITTINESS TO EXPLOIT THE MOST COMICAL AND ABSURD MOMENTS OF REALITY TV. HE ALSO WAS IN HIT COMEDY MOVIE TED ALONGSIDE MARK WAHLBERG AND MILA KUNIS AND IN COMMUNITY, SPIDERMAN 2, SPY KID, AND LORDS OF DOGTOWN.

Photo courtesy of Q Mixers

HEAVENLY SPIRITS FROM FRANCE WITH LOVE

THIS is French

Whisky!

Thirty years ago, in a country that is the leading consumer of whisky in the world, there was only one brand of whisky being produced - ARMORIK Today, there are more than one hundred different French distillers seeking to apply their own unique savoir-faire in the production of great whisky. Heavenly Spirits is proud to represent two of the very finest - ARMORIK Breton Whisky and BASTILLE 1789 Whisky. For more information visit our website: www.heavenlyspirits.com

Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Aperitifs, Vermouth ,Vodka, and Rhum.

C aribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, Alc. 13.75% by Vol. (27.5 Proof), ©2022 Midwest Custom Bottling, Pewaukee, WI. All Rights Reserved.