Chilled Magazine - Volume 6 Issue 5

CHILLED Nas

RAISE YOUR SPIRITS

Luxe

LIQUORS BACARDI LEGACY Kicks off In Pursuit of

COGNAC

Bartender Wishlist for the

NEW YEAR

Volume 6 - Issue 5 U.S. & Canada $4.99

DISPLAY UNTIL MARCH, 2014

raps it up with

HENNESSY SUDS DUDS & Beer Meets Fashion How to

GEL & FOAM Bar Behind the

BORN FROM 600 YEARS OF pOLISH VODKA MAKING TRADITION

Please drink responsibly. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2013 Imported by Moët Hennessy USA, Inc., New York, NY.

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A N I N T E R N A T I O N A L LY A C C L A I M E D P O RT F O L I O

Le a rn m ore about Malcolm C ampbe ll at He nne ssy.co m PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy® 40% Alc./Vol. 80%. © 2013 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

M a l co l m C a m p b e l l d i d n ’ t ra ce fo r c a s h o r fa m e.

H e j u st wa n te d to g o fa ste r.

To g o b eyo n d my d re a m s , l i ke h e d i d .

Th at ’s my Wi l d R a b b i t.

N AS WHAT’S YOUR WILD RABBIT?

Never stop. Never settle.

Since 1765

MIXED UP OR STRAIGHT & BOLD

fLAvORS

THAT STAND ON

TH EI R OWN

va n g o g h vo d k a .c o m

CONTENTS

VOLUME 6 - ISSUE 5

features

64

76

A luxurious sip through France

Vodka straight out of Cognac, France

Getting A Flavor For Cognac

Fly Beyond With Grey Goose

86

Alan Cumming Tales

Relax, drink some wine

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78

88

Hennessy made by committee

The hottest items this year

Peroni Partners with Made

Eight Men Sniff It Out

Bartender Wish List

Suds And Duds

70

82

90

Yac’s it up with Hennessy

The Experience Flavor Tour

Craft Cocktails

Iconic Rapper Nas

The Perfect Purée of Napa Valley

Recipes

74

94

Cognac with Caractère

Frost Ice Bar Boston, Massachusetts

Martell

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Spotlight

SOME MEN ARE

KICKED OUT OF BARS

OTHERS ARE KICKED OUT OF

COUNTRIES IN 1960, THE REVOLUTIONARY REGIME IN CUBA ILLEGALLY CONFISCATED ALL THE BACARDI COMPANY’S CUBAN ASSETS WITHOUT COMPENSATION AND FORCED THEM OUT OF THE COUNTRY. THE BACARDÍS LOST THEIR BUSINESS AND THEIR HOME, BUT AS HISTORY HAS PROVEN, NOT THEIR SPIRIT. THEY SIMPLY STARTED OVER SOMEWHERE ELSE.

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2013. BACARDÍ, BACARDÍ UNTAMEABLE and the BAT Device are trademarks of Bacardi & Company Limited. Bacardi U.S.A., Inc., Coral Gables, FL. Rum - 40% Alc. by Vol. BACARDI.CoM

CONTENTS

VOLUME 6 - ISSUE 5

departments

VOLUME 6 - ISSUE 5

38

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano EXECUTIVE EDITOR Vicki Cruz EDITOR AT LARGE Pamela Jacobs PUBLISHER Jeff Greif

Editor’s note

10 A Message From Steve Schneider

ASSOCIATE PUBLISHER Thom Meintel

Bottoms up

ADVERTISING COORDINATOR Amanda Rodriguez

12 Cool Products Stuff you need to know about 14 Cool bottles – Well Rounded 16 How to – Make Cocktail Gels

ADVERTISING ASSISTANT Devan Banks ART DEPARTMENT Daniel Batlle Hali Danielson Jackson Ryan

The locals

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado Megan Eileen McDonough

20 Bartender Submission Anthony Pepe 22 Hostess Profile Dana Ferraro 24 Sommelier Profile Laura Maniec 26 Brand Ambassador Profile Gary Hayward 28 Senior Brand Manager Profile Josh Hayes 30 Competition Bacardi Legacy 32 Distillery Profile Glenfiddich 34 Distillery Profile Caliche Rum 40 Spirited Star Louis Lombardi 42 Spirited Business TruGrit 44 Brand Ambassador Planet Claire

CONTRIBUTORS Steve Schneider, Paul Artrip, Richard Fri, Claire Smith, Barbara Sweetman, Nolan Kennedy, Jordan Layne Howard, Phillip Khanderish, travelsquire.com PHOTOGRAPHERS Laura Eaton, Wendy White, Chuck Cook, Suzie Pratt, Sara Jordan, Daniel Restrepo, Cherie Rice, Cole Simon, Nico Ricoy Images: Shutterstock.com Cover Image: Photo by Matthew Salacuse Courtesy Island Def Jam

50

Advanced Mixology

48 Drink In History – The French 75 50 Food Know How – Quinoa 52 Innovative Infusions – Twenty Grand Vodka 54 Tools of the Trade – BarEye 56 On Our Radar – Sailor Jerry’s Gifts 58 Buzz Worthy – Tap into Flavor

Mix it up

18 Behind the Italian Bar 36 Celebrity Sips – House of Lies 38 On Our Radar – Mini Beers 46 The Buzz – Cereal Shooters 60 Shaking & Stirring – Launches 96 Last Call – Chillin’ With Chad Coleman

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SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 6 - Issue 5 Copyright ©2014 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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EDITOR’S NOTE

VOLUME 6 - ISSUE 5

Photo by Nicci Silva

GUEST EDITOR STEVE SCHNEIDER

I’m honored to be the guest editor of Chilled magazine for this exciting luxury issue. As a bartender, I’ve spent the last 10 years trying to improve the quality of people’s lives through mixology.

Working behind the bar has taught me a lot about support, community and my own personal happiness. My career has taken me to places and events I didn’t think possible. I love what I do and I’ve been lucky. Winning a world cocktail championship along with working with people I love and connect with on a nightly basis is my own personal luxury.

I’ve been fortunate to be in the media quite a bit this past year, the highlight being a starring role in the feature film Hey Bartender alongside the industry’s top personalities. This past year alone I’ve visited more than 35 cities in 15 countries to motivate bartenders like myself. Why me? Anyone can stir a Negroni or shake a Daiquiri, but believe me, it’s the willingness to go out of your way to brighten someone else’s day that sets bartenders apart. You’ve got to be willing to “bring it” every night to be the best.

From a bartender’s perspective, great things in the drinking industry are upon us. Motivated bartenders are discovering new techniques and experimenting with ingredients like never before. However, at the end of the day (or night), the trend of bringing people together for one another’s happiness will always be what I look for. Think positively and raise a glass to whatever makes you tick. Get together with loved ones and toast the New Year. Be happy, follow your dreams and try to make someone else happy. For when we are all truly happy, our quality of life will be of the highest caliber. That’s a luxury we can all applaud.

So, sit back with a cocktail, and revel in this winter issue of Chilled, a luxury we should all make time for.

Steve Schneider is the bar manager at NYC’s esteemed Employees Only. The Hey Bartender star is a multi-time Fastest Bartender Champion, a Cocktail World Cup Champion, and an honoree of Zagat’s inaugural 30 Under 30 culinary stars, making him one of the most respected and accomplished bartenders of his generation.

er

Steve Schneid

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

SHOTMEISTER BY JÄGERMEISTER

The first at-home shot machine that serves Jägermeister shots the way they’re meant to be enjoyed; ice cold. The ultimate addition to any bar and it won’t break the bank- more affordable than you may think. tapmachine.com/jagermeister

THE SPICE LAB’S MIXOLOGIST SEA SALT COLLECTION

An 11-tube sampling selection of spirits and flavor blended infused sea salts, ideal to garnish cocktail glasses and uniquely season any dish. Includes flavors like Bourbon Smoked Sea Salt and Tropical Hibiscus Margarita Salt. thespicelab.com

GIN WHEEL

Bombay Sapphire East and internationally acclaimed design firm, Avro/KO, from highprofile restaurants like LAVO, Beauty & Essex and Saxon & Parole in NYC, team up to create the ‘Lazy Susan’ for gin lovers. The handcrafted portable unit spins to reveal everything needed to make the perfect gin and tonic. shop.thefutureperfect.com

WINE GABBY

A fashionable must-have for Chilled girls on the go, the Wine Gabby, by Niki Pfeiffer Designs can help today’s busy women bear their bottles of bubbly while they’re on the run for a night of fun. When the bottle is done, this multipurpose bag transforms into a small wristlet or handbag. winegabby.com

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PLEASE SAVOUR RESPONSIBLY. Ardbeg Islay Single Malt Whisky. 46% Alc/Vol. © 2013 Imported by Moët Hennessy USA Inc., New York, NY

BOTTOMS UP!

COOL BOTTLES

WELL ROUNDED SALUTE VODKA

Committed to investing in the future of U.S. veterans who have proudly served their country, Salute Vodka donates $1 for every bottle sold to veteran’s charities. Since the brand’s launch, Better Brands Beverage Co. has donated more than $50,000 to veteran’s charities. The canteen-shaped bottle bearing the red, white and blue is pure American from start to finish.

MAESTRO DOBEL TEQUILA Recognized for its luxurious taste and iconic packaging, Dobel Tequila is a first in multi-aged tequila and is blended and filtered to produce crystal clear liquid.

Every step of the process is done by hand from the harvesting of the agave to the labeling of each bottle with the approving signature from one of two Tequila Maestros entrusted to blend each batch.

CAORUNN GIN

Small Batch Scottish Gin, handcrafted and infused with five Celtic botanicals, makes the perfect serve in a gin and tonic with a slice of red apple, perfect for when the weather starts to chill. The beautifully understated bottle has a unique fivesided base and the symbolic five-point asterisk represents the number of Celtic botanicals.

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BOTTOMS UP!

HOW TO

HOW TO MAKE COCKTAIL GELS UNLIKE YOUR TYPICAL JELL-O SHOT MADE WITH ASSORTED FRUIT FLAVORED GELATIN SPIKED WITH LOTS OF VODKA AND SERVED IN A DIXIE CUP, THE MOLECULAR MIXOLOGIST CREATES COCKTAIL GELS THAT ARE MADE WITH PERFECTLY CRAFTED COCKTAILS, IMPRESSIVE GARNISHES AND AN EXTREMELY IMAGINATIVE PRESENTATION.

P

hilip Khandersish, Head Mixologist for The Setai, Miami Beach, serves up the Basel Float in celebration of this year’s Art Basel event. This molecular cocktail uses foams made from gelatin and then layers them in a glass. “I love working with molecular mixology whenever possible,” says Philip. “It enables me to depart from the ordinary by using science-based methods with my mixtures.”

Step 1

Step 2

Step 3

Choose Your Gelatin.

You can use powdered gelatin or sheet gelatin. A rule of thumb is to use one envelope of gelatin powder for every cup of liquid. Or if you are using sheet gelatin be sure to, “chill or bloom them in ice and water for a few minutes and squeeze out excess water,” says Philip. You can also use Agar Agar instead of gelatin.

Warm Your Fluid.

After blooming the gelatin, you will have to warm whatever fluid you are mixing with the gelatin in order for the gelatin to dissolve. In this case, the fluid you are using is the base spirit of the cocktail. “Don’t make the liquid too hot,” warns Philip.

“Make it just warm enough to melt gelatin.”

Choose Your Presentation.

Presentation is key in molecular mixology especially with cocktail gels. Jell-O molds, candy molds and silicon ice cube trays are all perfect for making cocktail gels. Foams can be made with gelatin and put in an ISI canister for a molecular float.

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TIPS

Making your own fancy jell-o shots requires a little trial and error to get the consistency right. Not too rubbery, but just soft enough to melt in the mouth.

“The more alcohol you use the more gelatin you should use,” says Philip.

According to Philip, you can experiment with other stabilizers besides gelatin. Egg whites, Agar (for hot foams), milk or cream will work. But gelatin will give the best results.

For the best tasting results start with a flavorful cocktail that is incredible by itself without the use of molecular mixology.

BASEL FLOAT INGREDIENTS

1 Part Yellow Crème de Banana Foam (equal 2 oz. crème de banana and gelatin) 1 Part Blue Curaçao Foam (equal 2 oz. vodka, Blue Curaçao, lemon and lime juice, simple syrup and gelatin) 1 Part Red Cherry Brandy Foam (equal 2 oz. vodka, cherry brandy, lemon and lime juice, simple syrup and gelatin) PREPARATION

With a tall glass tilted, shoot cherry brandy foam in first, keep tilting and then pour crème de banana foam and then blue Curaçao foam.

The foams are made with gelatin and an iSi canister.

APEROL, ROSEMARY, HONEY, SCOTCH PAPER AND GEL COCKTAIL

According to Molecularrecipes.com great flavors, beautiful colors, stunning presentation and surprising textures make this edible cocktail a must try.

INGREDIENTS

Photo courtesy David Cowan

Aperol Cocktail Base 1 cup Aperol Liquor 1/2 cup Laphroaig Scotch Whisky 1/2 cup Honey Syrup made by bringing to boil 1/2 water, 1/2 honey 1 Rosemary Sprig COCKTAIL GEL

1 1/3 cup cocktail base 2/3 cup water 8 Platinum gelatin sheets PREPARATION

Philip Khanderish is the head mixologist for The Setai, Miami Beach. The sexy, chic hotel bar serves inventive cocktails including specially crafted molecular cocktails created by Khanderish.

Rapid infusion with ISI Whip. Place all ingredients in the ISI Whip, including rosemary sprig. Close the whip and charge it with one ISI cream charger and swirl gently for 10 seconds. Let it stand for 50 more seconds and with the ISI Whip standing upright suddenly vent all the N2O out of the whipper. A rapid release of gas forces the gas to penetrate more quickly. Be sure to capture any liquid that escapes by cupping the nozzle while holding the whipper in the upright position. Strain the infused liquid.

Pour 2/3 cups of the Aperol cocktail base in a spray bottle. Reserve the rest of the cocktail base to make the gel. For compete recipe on the cocktail paper and gel, please visit molecularrecipes.com/aperol.

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MIX IT UP

BEHIND THE BAR

Behind The Italian Bar AMARO NONINO

The Nonino family is widely known for its acclaimed grappas, but they also produce a silky, herbal flavored amaro. It’s flavored with herbs from the mountains of Fruili, Italy. This digestif has a mildly bitter taste with a touch of sweet, burnt citrus.

CARPANO ANTICA FORMULA

Created in 1786 by Antonio Benedetto Carpano in Turin, Italy, Antica Formula is the world’s first vermouth. Known as the King of Vermouth, Antica formula is a rare red sweet vermouth hand crafted from a blend of herbs and botanicals such as chamomile, orange peel, rose petals, calamus root and elderflower.

FERNET-BRANCA

The only amaro on the market that matures in-cask for a full year, FernetBranca is said to have energizing qualities with positive digestive properties. The aromatic bitter, first produced in Milan in 1845, is invigorating and the unique taste makes it a coveted choice behind the bar.

DISARONNO

This iconic Italian liqueur is flavored with fruits and herbs with a characteristic bittersweet almond taste. This lovely Amaretto teamed up with the Italian fashion house Moschino to create a limited edition bottle that will support the charity Fashion 4 Development.

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`

PLAY with your

WHISKY

THE NAUGHTY NEPHEW OF SCOTCH WWW.MONKEYSHOULDER.COM

Don’t be a drunken monkey. Drink responsibly.

Monkey Shoulder, 43% Alc./Vol. ©2013 Bottled and imported by William Grant & Sons, Inc. New York, NY

BARTENDER SUBMISSION Photo by Galli

THE LOCALS

Anthony Pepe Galli Restaurant With over six years experience in the bartending world, Anthony Pepe still enjoys being able to express his creativity through designing new cocktails. “I created the bar menu at Galli, which is made up of over 20 specialty cocktails,” says Pepe. “We always use fresh ingredients and the finest spirits.” Pepe refuses to sacrifice freshness when creating cocktails, and suggests that bartenders always squeeze juices and make house made syrups and bitters.

He also uses careful consideration in the presentation of a cocktail.

“Don’t forget about the ice,” urges Pepe. “A specially designed ice cube can make an ordinary cocktail into a memorable experience.”

Pepe loves to mix with ginger, gin and mezcal, but insists on having his fine tea strainer with him behind the bar. “When you use so many fresh ingredients, you need a strainer to remove the unwanted particles,” says Pepe.

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Diablo’s Elbow INGREDIENTS

3/4 oz. Mezcal 3/4 oz. Espolón Silver Tequila 1/3 oz. Yellow Chartreuse 3/4 oz. Chili Fresno Syrup 3/4 oz. Lemon Juice Red Pepper Muddled 4 Drops Chili Essence PREPARATION

Muddle red bell pepper in mixing glass.

Add ingredients and shake with ice.

Strain into coupe glass and add chili essence.

Photo by Michael Elins

The Man Behind the Brand

123 Organic Tequila (Uno Dos Tres) 123Tequila.com

THE LOCALS

HOSTESS PROFILE

DANA

FERRARO

The General, Bowery Street, NYC Photos courtesy of The General and Carlos Luna Like many people in the bar industry, Dana Ferraro wears more than one hat. On top of her job as a hostess for The General on Bowery Street in New York City, she is also an aspiring model. Ferraro is a New Yorker through and through. “I like to consider myself a native Manhattanite, although I spent the majority of my childhood growing up on Long Island.”

The General is one of EMM Group’s latest destination restaurants. Located at Bowery and Spring Street, The General inhabits what was once BLVD and Crash Mansion, and offers a similar one-stop nightlife experience with the Jazz Room downstairs, and the club Finale next door. “The Jazz Room, which is a subset of the restaurant, is my favorite part of the space. It’s a bit more intimate with low ceilings, dim lighting, and sultry live jazz music.

The bands are amazing; they deliver the perfect amount of charisma and energy to the room…The music alone will make you want to come back for sure.”

The Lady with a Dagger

Her career at The General started after a random meeting. “I met someone out one night who worked in the nightlife industry, and he asked if I would be interested in doing bottle service for one of the city’s hottest nightclubs. I quickly fell in love with the fast paced, high energy ambiance that the nightlife scene offered.” From there, she went on to work at the Boom

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Boom Room in the Standard Hotel before leaving to help open up The General. “I’ve been extremely fortunate to have the opportunity to work in some of New York’s most desirable venues, where I get to interact with influential people everyday. I’m very glad I fell into this industry.”

Her introduction to the modeling industry occurred shortly after she enrolled in college at the Fashion Institute of Technology and volunteered to work backstage during fashion week.

“One of the photographers noticed me and took some photos that I passed along to agencies and from there was able to book some cool jobs.”

Most of her modeling work consisted of runway as well as a few online clothing catalogues, but she never took the work too seriously. “To make modeling a career you need to have a lot of perseverance, and a lot of open availability, which I lacked since school was my priority and main focus at the time. However, now that I’m finished with school, I am looking to pick up where I left off.”

After a long day, Ferraro likes to relax by enjoying one of a myriad of cocktails available at the bar. “My favorite cocktail is The General’s Lady with a Dagger, hands down.

It’s light, sweet and refreshing, and made with Grey Goose, lychee, passion fruit and Thai basil. A winning combination.”

FROM

palmbay.com

©2013 Palm Bay® Spirits, Port Washington NY

THE LOCALS

SOMMELIER PROFILE Corkbuzz offers a wide range of classes for every level of wine knowledge from novice to expert. “We offer about fifteen different classes a month at a variety of times and days. Social classes such as Pizza Pairings and more academic classes like ‘An In Depth Guide to the Wines of Burgundy’ are both very popular and widely attended.”

It’s not all about the classes, though. Corkbuzz also has a wine club. “We ship our six bottle wine club quarterly to members all across the country.” Maniec curates the wine, writes tasting notes and tags them for the wine cellar. “We also do members-only tastings and dinner parties to add extra value to the club and our members.”

By Christopher Osburn. Photo Courtesy Nathan Rawlinson.

It takes years of dedicated study and hands-on experience to become a wine sommelier. It takes even longer to become a master sommelier. Laura Maniec is one of the few that has reached this high level of wine expertise. But, how exactly does one gain this highly coveted title? “It involves a series of exams and serious dedication to wine theory, tasting and service. It is the highest accreditation one can get in wine as a sommelier and usually takes about six to eight years to complete.”

Maniec’s passion for wine was born out of her background. “I became interested in wine via having a love of hospitality, large family dinners and entertaining.”

Originally, her plan was to attend culinary school but a wine class a few months before grabbed her attention.

“I followed my passion and never looked back.”

She started her wine journey as an assistant sommelier for Blue Fin Restaurant in Times Square back in 2001. She worked with some big names in the world of wine. “I worked with a great team of sommeliers including Greg Harrington and Inez Holdnerness, who inspired and coached me and taught me the ropes.

Master Sommelier is more than just a title to Maniec. She also is continually using her expert wine knowledge to teach others. She started Corkbuzz Wine Studio along with entrepreneur Frank Vafier. Corkbuzz is staffed by chefs, sommeliers and inventive people who are excited to share their love for wine. “Corkbuzz Wine Studio is a restaurant, wine bar and educational clubhouse that I founded in 2011,” says Maniec. “I wanted to create a place which focused on wine and the way it brings people together.” Corkbuzz caters to both wine novices and sommeliers as their clients. “Whether you want to grab a glass before a movie or take a wine class, we hope you will feel comfortable and learn a little something to empower you to come back.”

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Maniec says there are always new things on the horizon at Corkbuzz. “We are launching brunch and will feature half-off champagne prices during brunch.

We offer this from 10am until closing and it has been a huge success. We call it Champagne Campaign.

Where else can you drink Krug, Dom Ruinart and Bouchard for 50% off the restaurant wine list price?”

THE LOCALS

BRAND AMBASSADOR PROFILE

Gary

Hayward

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By Christopher Osburn. Photos courtesy of George Martinez.

A

s Brand Ambassador for the House of Bombay Gin, Gary Hayward always has to be “on” in every situation. “I am responsible for training the sales teams internally at Bacardi, distributors and agencies.”

He also spends much of his time on the on-premise and ensuring that all of the vital information is passed on and processed accordingly. But, he also gets to work on some interesting programs. “I oversee the GQ Most Imaginative Bartender program across the U.S. and Canada, which is now approaching its 8th year.”

He does regular media appearances and demonstrations at food and wine festivals. “I also have the exciting role of working with our partner chefs every year. This year I had the pleasure of working pretty closely with Tom Colicchio, who is an amazing guy, really very humble and down to earth.” Together, they developed a range of cocktails to be paired with his dishes. “That was a career highlight for me.”

Hayward considers it an honor to represent such an innovative and historically significant brand. “I still, after four years, wake up everyday with a smile on my face and feel very fortunate. It was my drink of choice for many years prior to the job.” He says the fact that Bombay Sapphire is always at the forefront of innovation keeps him very motivated. “My bosses are very open to ideas and they are very creative themselves. We have a lot of fun on the innovation and creation of programs.”

Big things are happening at Bombay Sapphire. “We are now launching Bombay Sapphire East nationally.

Exciting news as there has been so much pull from cities that haven’t had it.” The 84 proof spirit, made with Thai lemongrass and Vietnamese black peppercorns has already been a hit in the first 20 cities where it is was available.

“We have our new distillery opening early next year (Laverstoke). It will be a picturesque site with so much history and heritage attached.” The site will be very close to London and will be very open to trade and media entities on a regular basis.

“The new distillery is going to be amazing.

Giving everyone the opportunity to see what we do is vital. It allows us to be 100% transparent as a brand.”

Like many in the business, Hayward worked on other products before his path led him to his current position.

“I had been working in the industry for many years and picked up a few awards along the way.” He worked on the development of a rum in the United Kingdom. “It was my first true ambassador role and a few people questioned me about the choice of brand. I developed a launch strategy for the on premise and it was successful.

I think it surprised a few people.”

Hayward met London cocktail legend Alex Turner from Bacardi UK on the road a few times. “He was intrigued with what we were doing. He was always an inspiration to me.” Later, Turner called Hayward and told him to interview for the open position of West Coast brand ambassador for Bombay. “I went through three interviews including one in Miami.” He received a call on Christmas Eve from then brand manager Richard McLeod who said, “How would you like to do your Christmas shopping in the U.S. next year?”

He has some advice for young bartenders and those interested in the spirits business. “I think the industry moves at such a fast pace. There are new trends and new brands all the time, so it is important to keep your finger on the pulse. The job enables us to meet so many great people, take advantage of this and always be open to learn new things.” He says that it’s important you remain the same person you were when you started the job. Never let success get to your head. As they say, you see the same people on the way down as you do on the way up. “We are educating people on brands and the spirits industry, we are not saving lives. Work every day with a smile on your face.”

Hayward sings the praises of Bombay Sapphire’s products on a daily basis, but that doesn’t mean that he gets tired of it by any means. After a long day of work, he likes to relax with a classic Negroni. “The drink is bulletproof as it is equal parts and turnkey to make.” His version contains one ounce each of Bombay Sapphire, Martini Rosso and Campari. “Build in a rocks glass with ice and serve with an orange slice.”

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THE LOCALS

SENIOR BRAND MANAGER PROFILE

JoshMALIBU Hayes Making Spirited Connections Photo courtesy Michael Hindman

A

s senior brand manager at Malibu, Josh Hayes is responsible for the trajectory of this renowned brand.

“Fortunately, Malibu is a very fun brand to work on and we have a fair amount of resources.” It helps when you have a solid reputation in the world of spirits. “All you have in life is your reputation,” says Hayes.

“Whether you’re a bartender interacting with a customer, a distributor interacting with a storeowner, an agency working with a client, all those connections can lead you to the next place,” says Josh. “The beauty of the spirits industry is that our brands have a story.

They are social”. He often talks to people about what they are drinking and what bars they frequent. “You never know where that next connection can lead.”

Hayes has a long history in the world of spirits. “My first job was at an advertising agency and my first client was Bacardi.” He started on the creative side, jumped onto the corporate side and bounced around between spirits styles. “Then back on rum with Malibu. It’s the most fun, not just in the positioning of it but in the company dynamics and the team dynamics of working on it.”

The newest, exciting product from Malibu is the Rum Sparkler. “It’s Malibu, mixed with coconut water and effervescence.” It’s the same white bottle that you are used to seeing from Malibu but with a cork instead of a twist top. “So, its all about pop, pour and party.”

At Malibu, they are all about pushing boundaries in their category. “A couple of years ago it was just one bottle of Malibu on the shelf. Now we have a massive portfolio of convenient, high proof, low calorie, and now sparkling rums. There is a rum renaissance and we are definitely on the fun end of the rum spectrum. We are going to keep coming up with the most fun, playful, engaging interactions through our brand that we can.”

JOSH’S FAVORITE MALIBU COCKTAIL “If I could get everyone in America to try it…it would become the number one cocktail in the world,” says Josh.

T

S

MU

MIX

Hayes believes that you can learn as much from a bad boss as you can learn from a good boss. “I think I manage people in a way because of how I was once managed good and bad.” His work ethic was acquired from his father. “He worked as a banker and I asked him once about how the small banks were ever going to stay afloat with these huge banks taking over.” His father told him that ‘people don’t do their investing with banks, they invest with people.’ Josh continues, “I never forgot that.”

In his line of work he isn’t just selling bottles of liquor, but connections to people. “Whether it’s a relationship we have with a consumer or a relationship we have with our colleges its all about the people. Malibu was around before I was here and it will be around long after I’m gone, the brands are bigger than us,” says Hayes. “It’s a real treat to be involved with the brands that are the storytellers of the past and will be that way in the future. Few people can say they get to work on something like that.”

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MALIBU RED MARGARITA INGREDIENTS

1 Part Malibu Red 1/2 Part Lime Juice 1/2 Part Agave Syrup PREPARATION

Combine ingredients in a salt-rimmed glass with ice.

Garnish with a lime wedge.

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THE LOCALS

COMPETITION

THE BACARDI GLOBAL LEGACY

COCKTAIL SHOWCASE A legendary brand plus brilliant bartending equal the recipe for success.

By Pamela Jacobs. Photo courtesy Bacardi USA.

BACARDI’S GLOBAL LEGACY COCKTAIL SHOWCASE is one of the most unique and inventive events in the world of mixology. Now in its fifth year, it’s an exciting opportunity for the country’s best bartenders to express and showcase their creativity by creating Bacardi cocktails that are destined to become classics. The previous years’ events have proven to be overwhelmingly successful, and 2014 will be no exception.

According to Bacardi, the ambition of the showcase is to “inspire the next generation of classic rum cocktails… that will become as revered as the BACARDI Daiquiri and the BACARDI Mojito.” The event also serves to “increase [their] share of mind with the trade though Legacy and increasingly relevant programming for the most influential trade members.”

In its previous years, the USBG Showcase involved bartenders from Boston, Chicago, Miami, and New York; this year, they have expanded to include San Francisco and Dallas, as a result of the event’s past success. Other changes include expanded recruitment, enhanced media coverage and consumer engagement, redesigned USBG Legacy assets, expanded educational exercises, and more. As in the past, a team of Rum Masters (led by David Cid), Rum Advocates, and a host of supporting members will train, execute, and judge the multi-city event.

As such an involved and multi-faceted experience, the USBG Showcase is a four-phase process, with recruitment of the country’s top mixologists beginning in August, and ongoing events—including seminars, cocktail assessments, rum sessions and tastings, and regionals—occurring throughout the fall. This all leads up to the national finals in February 2014, and the global finals in March 2014.

So what does it take to become a regional finalist? Of course, it all begins with true cocktail creativity. But that’s not all that makes a bartender worthy of finalist status. “Most Promising” participants are required to “drive awareness buzz” about their cocktail. This includes promotional activities such as cocktail-creating lessons, inclusion of the cocktail on the menus in their bars, social media marketing, blogging, trade show attendance, and more. Additionally, between November and January, an Applied Marketing Skills Challenge is another chance to increase awareness. It’s a job to be taken very seriously—

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but then, so is the title. The opportunity for a bartender’s creation to join the ranks of iconic Bacardi cocktails is extraordinary.

Once bartenders are chosen to be regional finalists, they are evaluated through their preparation of a hand-shaken Daiquiri. Drinks are then judged by such criteria as name, legacy story, ingenuity, appearance, technical skills, and a range of other factors. Once chosen to become national finalists, the bartenders then must provide a theoretical marketing plan showcasing their ideas for promotion, which is also a judging factor.

Finally, the 12 “Most Promising” participants—the top two from each market—attend a preLegacy dinner the night before the Showcase that includes a round-table meet & greet session.

The next day, at the Legacy Showcase Finals (held in Miami), they have ten minutes to set up, create two separate cocktails with their own specialty ingredients, and tell the story behind their inspiration and idea.

This determines the winner, who goes on to the Global Finals in March.

In addition to recognition of their talent and creativity— and the status of being chosen by Bacardi—“Most Promising” participants are featured in our Chilled 100 Bar Stars List, which highlights the best bartenders, mixologists, bar owners, and industry influencers in the country.

As one of the most prominent and recognized liquor brands in the world, the legacy of Bacardi is undeniable.

The opportunity to create a timeless cocktail that is recognized by the brand and the industry as worthy of this legacy is one-of-a-kind. The 2014 Global Legacy Cocktail Showcase will prove to be invaluable for the bartenders involved—and exciting for everyone taking part in it.

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THE LOCALS

DISTILLERY PROFILE

By Christopher Osburn.

Photos courtesy of William Grant & Sons.

I

n 1866, William Grant joined the Mortlach distillery in Dufftown, Scotland. Over the next 20 years, he acquired the skills needed to produce high quality Scotch whisky. This knowledge would help Grant realize his dream of creating the “best dram in the valley.”

“Grant went into business on his own. Having purchased the necessary tools for the job, including copper pot stills, tuns, the worm and the water mill for grinding barley, he found his premises in the beautiful nearby field of Glenfiddich, Gaelic for valley of the deer,” says Glenfiddich Master Blender Brian Kinsman.

He chose Glenfiddich because the land contained the Robbie Dhu Spring, an extremely pure water source.

“Within a year, the Glenfiddich distillery was born.”

Kinsman has worked for William Grant & Sons for the past seventeen years. “I started as a chemist in the laboratory at the grain distillery before moving on to become assistant to David Stewart and now Master Blender or Malt Master.” He’s in charge of the quality of Glenfiddich as well the maturing inventory. “This involves working closely with the distillery managers to ensure the new spirit is of the correct quality, the casks are to specification and we fill the correct ratio of casks each year. I then choose each of the casks that go into each individual variant to get the required final taste profile.”

One of Glenfiddich’s newest additions is the Age Of Discovery Bourbon Cask Reserve. “We were inspired by the journey that takes bourbon barrels from U.S. whiskey distilleries to the Glenfiddich distillery and as a result, this rich, single malt Scotch whisky is 100% bourbon cask matured and is the first time we have used bourbon barrels to fully age a whisky,” says Kinsman.

This release celebrates the adventurous spirit that began with William Grant and continues at Glenfiddich to this day. “Aging this single malt entirely in a bourbon cask has created a spirit that has a balance of spicy sweetness tempered by rich, dried fruit flavors. Its nose consists of toffee and deep citrus notes, balanced by dry, faint smoky notes of oak. The taste is complex and layered with vanilla, fine leather and tobacco, which develops a sweet, velvety mouth feel enhanced by spicy hints of cardamom and nutmeg, which fade slowly into a warm and long finish.”

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Each cask has been aged for nineteen years in oak barrels to create a tannin and smooth mouth feel. “Bourbon casks impart a rich, vanilla toffee note to the whisky with a lovely sweet character.” The offering celebrates the intrepid journeys of the most determined pioneers in the history of the American Bourbon industry which has provided barrels to Scotch distilleries for maturing their whiskies.

Kinsman stresses simplicity when imbibing the Age Of Discovery Bourbon Cask Reserve. “Personally I like a drop of water to release the lovely vanilla notes. On ice is fine but it will hold back some of the sweetness.

Ultimately it is personal choice.”

“Personally I like a drop of water to release the lovely vanilla notes.

On ice is fine but it will hold back some of the sweetness. Ultimately it is personal choice.”

-Brian Kinsman

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THE LOCALS

DISTILLERY PROFILE

llés

ra Roberto Ser

+

Rande Ge rb

er

CALICHE RUM R O B E R T O S E R R A L L É S

B L E N D

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+G E R B E R R A N D E

E X P E R T I S E

By Megan Eileen McDonough Photos courtesy of Caliche Rum

W

hile rum is often associated with summer drinks, thanks to the popular invention of Mai Tai’s and Piña Colada’s, it’s actually quite a versatile spirit, and quite useful during the cold winter months.

Recently named the “World’s Best Tasting White Rum” by the 2013 Beverage Tasting Institute, Caliche Rum is a joint venture between nightlife impresario Rande Gerber and sixth-generation rum maker Roberto Serrallés, whose family has been producing rum in Puerto Rico for close to 150 years.

Caliche is made from a blend of four different aged rums, is full of flavor and crystal clear in color. Serrallés explains that, “Caliche Rum is blended with the age-old Solera process, giving it a depth and intricacy not found in ordinary oak-aged rum.” This slow blending gives Caliche Rum an extremely smooth, modern characteristic with a crisp balance of vanilla and citrus flavor and a hint of oak.

The result is a super-premium white rum that incorporates the unique blend of up to five years aged rum with the mix of Solera, which is aged up to 30 years.

With Gerber’s experience as a successful restaurant and bar owner and Serrallés’ expertise in rum production, their timing could not have been more perfect. “I saw an untapped market in the super-premium white rum space due to limited options for rum drinkers. After meeting Roberto and learning more about his family rum-making tradition, we knew we could make a high quality product at an accessible price point,” explains Gerber. Similarly, Destilería Serrallés had been looking to create a superpremium white rum that leverages both Puerto Rican heritage and craftsmanship.

C A L I +T I D I N G S+ P U N C H INGREDIENTS

1 Liter bottle Caliche 1 Bottle of sparkling wine 16 oz. of Ruby port 12 oz. Curaçao liquor 12 oz. Fresh squeezed and strained orange juice 12 oz. Unsweetened pineapple juice 8 oz. Fresh squeezed strained lemon juice 8 oz. Light agave nectar 1 Large block of ice PREPARATION

In a large punch bowl combine the Caliche, port, Curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

GARNISH

1 cup of hulled and sliced strawberries, 2 large lemons pitted and sliced, and a handful of mint leaves.

As complex as Caliche is to make, it’s an easy spirit to incorporate into your holiday cocktails this winter. The Cali Tidings Punch is a great holiday cocktail recipe created

by Caliche Brand Ambassador, Esteban Ordoñez. When creating a holiday cocktail Ordoñez recommends taking the season, and what ingredients and flavors people associate with that season, into account. In the winter months there is definitely a tendency to gravitate towards a spirit driven cocktail, more specifically leaning to aged spirits,” explains Ordoñez. Try incorporating cranberry jam or syrup, cider, and spices like cinnamon, clove, allspice, peppermint and plum into your cocktails.

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MIX IT UP

CELEBRITY SIPS

FROM BOARDROOMS TO BARROOMS, THE TEAM OF MANAGEMENT CONSULTANTS ON THE SHOWTIME HIT SERIES HOUSE OF LIES KNOW HOW TO USE EVERY DIRTY TRICK IN THE BOOK TO CLOSE HUGE DEALS AND GET IT DONE. GREEDY, SINFUL AND SOMETIMES SLEAZY, THESE CONSULTANTS KNOW HOW TO HAVE A GOOD TIME. GET READY FOR AN ALL - NEW HOT MESS IN SEASON 3.

DON CHEADLE Don Cheadle who plays ringleader Marty Kaan, coins the phrase, “I need to drunk.”

Cheadle also stars in some Funny or Die Drunk History shorts with actors like Will Ferrell who re-enact historical events with a drunk celebrity narrator.

BEN SCHWARTZ Ben Schwartz, who plays womanizing weasel Clyde, has said of actual management consultants, “They work so hard, so many hours, that the way they get out their stress, the way they unwind, is to drink.”

KRISTEN BELL Kristen Bell plays Jeannie and although her character can polish off a half a bottle of tequila, Kristen actually prefers fruity beers like Stiegl Grapefruit Radler.

DAWN OLIVIERI Dawn Olivieri is Marty’s ex-wife, Monica who prefers lots of champagne.

JOSH LAWSON When he is not playing Doug the Harvard-educated math geek, Josh Lawson enjoys sipping on Hennessy.

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NIA LONG Nia Long, who plays Tamra, Marty’s college sweetheart, enjoys drinking Belvedere Intense Unfiltered vodka cocktails off set.

MIX IT UP

ON OUR RADAR

make

mine

A

Mini

Small is in — and it’s all the rage right now.

Small plates, smaller drinks and the newly popular minibeer, all prove that a little goes a long way. These minibrews are ideal for light luncheons shared with friends or to pair with a modern dinner party, ‘Tapas Style.’

must mix

Mini

Give your super bowl party a kick with these Licor 43 Mini Beers, which actually do not include any beer in the recipe. Although the shots look like a mini frosted mug of tasty brew, the foam is actually heavy cream.

43 Mini Beers INGREDIENTS

2 Parts Licor 43 1 Part Heavy Cream PREPARATION

Chill a bottle of Licor 43 and some shot glasses.

Pour the chilled Licor 43 two-thirds of the way in the shot glasses. Top with heavy cream. The cream will float to the top and look like a mini lager.

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THE LOCALS

SPIRITED STAR

BR I

K AC

FAMILIE G SB N GI N

TO

By Christopher Osburn.

Photos by Todd Harrison Yaskal.

TH

Gourmet

ED

IN N E

LOUIS LOMBARDI may not be a household name. But, like many hardworking character actors, he’s one of those guys that you’ve seen in multiple movies and television shows. You recognize him even if you are unsure of his name. He has appeared on television shows like 24, The Sopranos, Entourage and Heroes as well as countless movies like The Usual Suspects, Suicide Kings, Natural Born Killers and the recent film Runner Runner.

His passion for acting is obvious. But, Lombardi also has a passion for cooking. “I’ve been cooking for a long time. I grew up in a house full of Italian women.

Growing up in the Bronx all we do is cook and eat around the table,” says Lombardi who recently

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LE

Lombardi’s AB T R

launched his own line of pasta, sauces, olive oils and olives imported straight from Italy called Lombardi’s Gourmet.

When he first moved to Los Angeles, he would cook for everyone from LeAnn Rimes to Michael Rapaport. “I have always done that. I’d go over to LeAnn Rimes’ house and cook for her. She’d call me the next week and say, ‘Hey, do you want to come over and cook me some more chicken parm?”

Lombardi’s hope is that his products will help bring busy families together. He believes that family dinner is the perfect setting for enjoying food and wine. “What I want to do as a company is bring families back to the dinner table. Take the kids iPhones away from them for a couple of hours every night, bring them into the kitchen and show them how to cook.”

His goal is to show parents that they and their children can sit down, boil a pot of water, open a jar of sauce and make a healthy, cheap dinner that will take much less time than it would to sit in a drive through line. “I had a lot of say in the sauces. How it’s made and if I think it needs something else.” Lombardi’s sauces are made in small batches so that consumers get that home-style flavor. “There are so many simple ways to make something quick and healthy and bring that bond back to families. That is my goal, because growing up that’s what we did.”

Although he doesn’t currently produce wines, he hopes to soon include a line of his own. “With food and drinks, take your time, relax, you don’t need to be in a rush. I understand that people have to work, but I think we need to take some time to just have a meal together.”

I’ve been cooking for a long time. I grew up in a house full of Italian women. Growing up in the Bronx all we do is cook and eat around the table.

Lombardi’s Gourmet is all about home style Italian food. On the company’s website, www.lombardiusa. com, you can purchase various products including olive oil, olives, pastas, sauces that all pair well with your favorite red wine or cocktail. The site also has recipes and cooking tutorials. “I think a lot of people get so intimidated with cooking,” says Lombardi. “How do I follow the recipe? You don’t have to! Make things that you like. It’s not a textbook, it’s your taste buds.”

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THE LOCALS

SPIRITED BUSINESS

TRUGRIT Bringing Brands To Life

By Christopher Osburn. Photo courtesy of Gina Burris Photography.

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Molly Pearson, Carly Lozdoski, and Lisa Harst are the brains behind TruGrit Concepts of Genoa, Ohio, a full-service brand development, design, sales and marketing company that offers customized, strategic, and innovative solutions to entrepreneurs and existing corporations in the alcohol industry.

“TruGrit Concepts stands firm on more than ten years of extensive, well-rounded experience in developing, branding, selling, marketing and managing alcoholic beverages,” says Harst, Vice President of Marketing Communications. “The owners have been able to cultivate and sustain valuable relationships with many key players in the success of alcoholic beverages. These partnerships extend worldwide and include suppliers, manufacturers, importers, flavor companies, distilleries, alcohol industry compliance, distributors, media relations and many more.”

Pearson, the President of TruGrit, entered the alcohol market at the age of twenty-two. “She has spent the last eleven years traveling throughout the country working hand in hand with lead distributors, suppliers, manufacturers, co-packers, entrepreneurs, and more to cultivate more than fifty successful alcohol brands,” says Harst.

Lozdoski, the Vice President of Sales, got her bachelor’s degree in Public Relations and Advertisement from Loyola University of Chicago. She has over five years of experience in the alcohol sales industry. “Carly’s main focus is guiding TruGrit clients to product sale success.”

Harst attended Kent State before beginning her career in the alcohol industry as a brand ambassador. Her main work at TruGrit consists of helping companies in their creation of unique marketing campaigns while getting their products known on a national level.

She states that TruGrit Concepts provides the expertise, capabilities, relationships, and ingenuity necessary to transform your beverage into a thriving alcohol brand.

“From concept to production to marketplace, we ensure every step of your beverage and brand development is successfully executed.” Harst and her colleagues understand that there is a fine line between a successful product and a failure. “That line is your brand logo, your beverage label design, your packaging design and finally the marketing materials. “ At TruGrit, sales and marketing stand together as one team. “Having a new brand placed and available on the market is truly only half the battle. At TruGrit, we require and provide all of our clients with a marketing and distribution plan to ensure that their product is not sitting stagnant on a shelf.” They provide the push and the pull effect for all of their clients. “Some clients have put their entire life savings into their product, we acknowledge and understand this. We work hand in hand with the client and really strive to understand their vision for promoting the product.”

FROM LEFT TO RIGHT TruGrit Owners Carly Lozdoski, VP of Sales, Lisa Harst, VP of Marketing, and Molly Pearson, President.

One of the biggest projects they are involved with marketing is Viral Vodka. “Viral Vodka is a line of handcrafted all American vodkas with natural flavors.

The line currently includes six flavors with more line extensions in development.” The six flavors are Lolli (Lollipop flavored), Salty (Salted Caramel flavored), Mint (Peppermint flavored), Orange Sherbet, Raspberry Sherbet and Rainbow Sherbet. “Viral is all about bringing you something new, something you have never tasted before. It’s about escaping the bland aftermath of what flavored vodka has brought to the table and introducing a new sensory experience.”

She says that being an entrepreneur or maintaining an existing company in today’s increasingly competitive world of business owners can be challenging. “That’s where the expertise and ingenuity of TruGrit Concepts come in. We have helped entrepreneurs and business owners cultivate more than fifty products, guiding them through every step of development, design, production, marketing and sales. Because of our strategic partnerships we are resourceful. With an undying passion for our work, we are driven. And with our guidance, our clients are successful.”

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THE LOCALS

PLANET CLAIRE

‘Tis The Season

By Claire Smith

M

ulled wine, mince pies, Irish coffee, cream, butter, dessert, extra helpings … resistance is futile. Leave that piece of kale and throw down your green smoothies. We’ve reached that time of the year when it’s considered acceptable to pour egg nog on breakfast cereal and hurl marshmallows onto sweet potatoes. Ladies and gentleman, welcome to the season of Indulgence.

I love birthdays and vacations, who doesn’t? But there is something so decadent about this time of year, some unfathomable magic in the air that compels me to put cinnamon on everything and hum Christmas carols at inappropriate times, like on conference calls.

Despite loathing the cold, during November and December I don’t feel it, because I’m swathed in festive knits and fuelled by anything hot and buttered, preferably adorned with a splash of rum. Even as I write this I have an urge to run to the market to admire the fairy lights that just went up (and eat a cupcake with a snowman on it).

For the next few weeks I plan to celebrate the good times and pay tribute to the sad times; give thanks for friends, family, love and those tiny puppies dressed as reindeers. Naturally, the best way to do this is to drop in on one of our bartending family to seek out their most indulgent liquid concoctions. I asked a few of them for their guilty pleasures, and if you’re feeling thirsty, festive, or simply feel deserving of a little treat, the following drinks are a failsafe tribute to 2013 and an appropriate way to welcome 2014 in style.

See you at the Dead Rabbit for an infamous Irish coffee with extra nutmeg. Let’s count the memories, not calories. Happy Holidays!

June Bug Chosen by Jake Burger Granted, not your typical Holiday Cocktail but who cares? It’s a totally tropical taste sensation and that’s festive enough for me.

INGREDIENTS

1 oz. Crème de Banana 1 oz. Melon liqueur 1 oz. Coconut Rum 4 oz. Pineapple Juice 1 oz. fresh lime juice PREPARATION

Shake and strain over ice into a hurricane glass. Garnish with a pineapple wedge and maraschino cherry.

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Claire Smith is the Head of Spirit Creation and Mixology for Belvedere Vodka

Tom & Jerry Chosen by Ann Tuennerman, Tales of the Cocktail ‘This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true,” - Damon Runyon (1880 – 1946) short story “Dancing Dan’s Christmas” No article on indulgent holiday drinks could be complete without a mention of one of my favorite guilty pleasures. For one of the best Tom & Jerry experiences visit Chris Hannah at French 75, NOLA. For us mere mortals, here is a basic recipe:

INGREDIENTS

1 whole egg 2 spoons powdered sugar 1 oz. aged rum 1 oz. Hennessy Cognac PREPARATION

Separate the egg and beat yolk and egg white separately. Fold the yolk and white together with the sugar. Stir in Rum and Cognac and pour into a heat resistant glass. Top with hot (not boiling) water, stir and garnish with freshly grated nutmeg.

Serve.

Irish Disco Biscuit Chosen by JJ Goodman Growing up in the UK in the 80’s, a Mint Choc Chip Vienetta was considered to be the ultimate ‘posh’ ice cream dessert. This is an adult version and should be consumed wearing neon.

INGREDIENTS

1 1/2 oz. Bailey’s Irish Cream 1/2 oz. Crème de Menthe PREPARATION

Blend with vanilla ice cream and Oreo cookies

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MIX IT UP

THE BUZZ

Cereal Bowl Shot Glasses What will they think of next?

RumChata, the Caribbean rum cream that captures the authentic flavors of traditional Mexican horchata, introduces exclusive cereal bowl shot glasses. As the popularity of RumChata continues to grow, the cereal shooters are offered in direct response to the fans, often comparing the taste of RumChata to the milk at the bottom of a cereal bowl after eating cereal such as Cinnamon Toast Crunch.

“We love having fun with our RumChata fans,” said Tom Maas, RumChata founder and master blender.

“The cereal shooter craze started with them and we are thrilled to give them a special experience when they order their favorite RumChata cereal shooter.”

You must give these little two-ounce slices of heaven a mini-mix.

Visit rumchata.com or the RumChata facebook page for more including food and drink recipes.

Loopy Fruits INGREDIENTS

2 Parts RumChata 1 Part Loopy Vodka Splash Blue Curaçao PREPARATION

Combine ingredients and serve in a mini cereal bowl.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

The

French

By Nicole DiGiose

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75

J

ust because the French 75 is a champagne cocktail doesn’t mean it’s only meant for sipping at a New Year’s Eve party or at a wedding reception.

This drink dates back to World War I, when it was supposedly created by a fighter pilot of French and American origin who thought champagne was lacking in the potency department. The drink was found to have such a powerful kick that he said it felt like being on the receiving end of a French 75mm howitzer artillery piece, hence the name of the cocktail. Coming from a World War I pilot, you can be confident in your masculinity while knocking back one of these.

Made from gin or cognac, Champagne, lemon juice and sugar, the French 75 is certainly not for rookies.

The killer combination gained popularity in 1915 at the New York Bar in Paris, later known as Harry’s New York Bar, when shaken up by famous barman Harry MacElhone. It was popularized in America at the Stork Club in New York when returning World World I pilots came home with the refreshing recipe.

The drink’s ingredients were first recorded in The Savoy Cocktail Book in 1930, using gin. Later on, another cocktail book, The Fine Art of Mixing Drinks by David Embury claimed that the French 75 is a cognac-based cocktail. The truth is, we’ll never know which spirit was used in the original concoction. Each preparation earned its given name, a respectful salute to the French 75mm howitzer artillery piece, and are both treasured by bartenders and patrons alike.

Fizzy and delicious, the French 75 is an easy-to-make cocktail that can get you into trouble rather quickly if you’re not careful.

It’s definitely the drink to grab if you plan on starting your next party off with a real big bang.

The French 75 INGREDIENTS:

PREPARATION:

Perrier Jouët Champagne, chilled 2 oz. Martell Cognac 1/2 oz. Lemon juice 1 tsp Sugar Glass: Collins

Add the lemon juice and sugar to a shaker and stir to combine. Add the gin and fill with ice. Shake, and strain into a Collins glass filled with cracked ice. Fill slowly with Champagne

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Quinoa Photo by Dina Avila Photography, Ginger M. Castrios.

As we wrap up the International Year of Quinoa, there’s no better way to celebrate than by serving up quinoa cocktails and dishes. This nutrient rich grain-like food is tasty, high in protein and is being touted as one of the healthiest foods on the planet.

Fair Quinoa Vodka, the world’s first and one-of-a-kind quinoabased vodka not only has a distinct taste that complements many ingredients in cocktails, it pairs well with dishes made with quinoa. You must give quinoa cocktails a mix.

For complete Ginger Biscotti recipe made with quinoa, please visit chilledmagazine.com.

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Fairly Modest Mule INGREDIENTS

1 3/4 oz. FAIR Quinoa Vodka 1/2 oz. Lime Juice Barritt’s Bermuda Ginger Beer PREPARATION

Pour the vodka and lime juice into a copper mug filled with ice cubes. Top off with the ginger beer. Garnish with a lime wedge.

ADVANCED MIXOLOGY

INNOVATIVE INFUSIONS

Cognac~ Infusions

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T

he rich and velvety spirit, cognac, is the most well known variety of brandy and is unmistakably associated with all things luxury. Once known as the “drink of kings,” the sometimes seen as a pretentious beverage is not only steeped in heritage and history but is strictly regulated by the French government. Luckily in recent years cognac is getting a makeover, with the luxury liquid becoming more laidback, approachable and appealing to a not so snobby crowd. The captivating flavors of cognac are not only being sipped, they are being mixed with and even infused into other spirits.

Brands like Twenty Grand Vodka give cognac drinkers with a lifelong love of the spirit the best of both worlds by infusing vodka with luxury cognac.

Mixing these two distinct spirits into one unique spirit provides a natural crossover to people who love the taste of cognac on its own or mixed in drinks. What’s more, vodka drinkers looking for a little sophistication amongst the myriad of infused vodka offerings out there have found a solid choice in Twenty Grand Vodka.

“Twenty Grand is like nothing else in the spirits world,” says Klay Kelly of Western Spirits. “We were creating a brand that was not only a lifestyle product but also a unique one-of-a-kind spirit, and as a result created its own category. Twenty Grand has seen nationwide success since its launch and continues to show signs of its growing momentum.”

The innovative brand has also recently offered Twenty Grand Rosé, a blend of Twenty Grand’s clean, crisp premium imported vodka with rosé champagne, which has a beautiful vibrant fuchsia color. Infusing vodka with luxury spirits like cognac or champagne make for interesting and unique flavor combinations with a sense of nonchalant sophistication. These new infusions are casual, cool, with a whole lotta class.

You must give these new age fusion mixtures a mix.

“We were creating a brand that was not only a lifestyle product but also a unique one-of-akind spirit, and as a result created its own category.”

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ADVANCED MIXOLOGY

TOOLS OF THE TRADE

Jonathan

Vilma

& BarEye Changing the WAY

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Currently BarEye is officially available in five key markets – New York, Los Angeles, Miami, Austin and Atlanta but Vilma says that their goal is to have their app functional in every major city in the country.

“We have a cool business model that lets us scale quickly, empowering local ambassadors in each city to sell and market the platform, answer questions directly from local businesses and deal with any troubleshooting.”

By Christopher Osburn. Photos Courtesy of BarEye.

Jonathan Vilma is well known for his day job as a linebacker for the NFL’s New Orleans Saints. Vilma, a three time Pro Bowler, was drafted with the 12th overall pick in the 2004 draft by the New York Jets out of the University of Miami. He played for the Jets from ’04 until ’07 before he was traded to the Saints in 2008.

That season, he recorded 132 tackles and was rewarded with a five year, 34 million dollar contract. Later, in 2010, with Vilma starring on defense, the Saints defeated the Indianapolis Colts in Super Bowl XLIV.

“BarEye connects their digital world to their real life and helps them avoid leaving a card at the bar. It’s the ultimate social nightlife app.”

The pair saw the immediate impact of the app when they began testing it. “We’ve been testing a pilot version of the app in Tallahassee, Florida for the past year and have seen major success. Twenty-three bars are using the service and over ten thousand people have downloaded the app.”

On top of his NFL career, Vilma is also a bar and restaurant owner and is very familiar with the industry’s intent to embrace social media channels to engage consumers. “BarEye does just that for bars.”

There are the obvious benefits to using BarEye for consumers. “BarEye connects their digital world to their real life and helps them avoid leaving a card at the bar. It’s the ultimate social nightlife app.” He says that BarEye can also benefit bars and clubs with additional revenue streams, by allowing venues to market and message deals and promotions to users and even share a calendar of events. “For example, say a venue needs to increase attendance on Tuesdays. With BarEye you can send a promotional message to everyone who has downloaded the BarEye app, offering him or her a two-for-one drink coupon, redeemable on Tuesdays. Suddenly Tuesday nights at that bar aren’t so empty anymore.”

There’s much more to Vilma than his athletic accomplishments, though. He, along with a friend, created an iPhone and Android app called BarEye. “My old high school friend Andrew Bennett noticed all of these new social media technologies emerging in the restaurant industry but didn’t see anything innovative in the bar industry and felt there was a huge opportunity,” says Vilma.

BarEye is a new platform that, according to Vilma, is going to change the way bars and clubs sell drinks, promote events and market to local consumers. “With the BarEye app, users can buy drinks for themselves, anyone checked into a BarEye bar, or any friend on Facebook.” The app also lets bars market to local consumers and drive business through targeted drink promotions.

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ADVANCED MIXOLOGY

ON OUR RADAR

Sailor Jerry’s

Goodfor Gifts

Bad People

Generally, in the spirit of receiving gifts, nice is supposed to trump naughty every time. But Sailor Jerry Rum would like to spice things up a bit by offering the ideal good gifts for bad people. The late Norman ‘Sailor Jerry’ Collins, widely known as the godfather of American tattooing, was dedicated to his craft and lived with a certain disregard for the rules. The good gifts for all those with a tendency to be bad have been created in honor of his legendary rebellious character.

FAVO

CHI

ED’S LL

Limited Edition Poster Set Poster with four iconic pictures of Sailor Jerry flash art. Very cool.

E RIT S

Layrite Gift Set Some of the best old-school hair care products around, Layrite teamed up with Sailor Jerry to create a limited edition pomade packaged up with a comb and Sailor Jerry bandana.

Pinball Machine We love pinball. This best bar game is surely something Jerry could have played. Sailor Jerry Rum and MidWest Pinball brought a 1960’s Gottlieb Flipper Pool machine back to life.

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Scorpion Mezcal ®

Worms are for Wimps!

DOMINATION OF ORIGIN 100% AGAVE

www.scorpionmezcal.com

ADVANCED MIXOLOGY

BUZZ WORTHY

TAP INTO

FLAVOR

As more and more brown spirit brands embrace flavoring with sweet ingredients, maple syrup continues to strive as a new and exciting flavor profile. Of course the rise of the whiskey category, specifically the flavored whiskey category, supports that maple syrup is a favored choice, as evidenced by the number of brands giving the sappy sweet stuff a shot.

The taste of maple syrup goes hand and hand with certain spirits, mainly whiskey. The mixture between two purely palatable flavors – rye and maple – is a match made in heaven. The authentic character of the rye is complemented by the rich notes in the maple turning out an extraordinary flavor that loves to linger around.

Looking for a great marriage of rye and maple? You must give TAP 357 a mix. “Because of its rich flavor, rye character and unique maple undertones, we believe TAP 357 will find fans across multiple brown spirit segments, especially appealing to whiskey, rye and bourbon enthusiasts,” said Norman Bonchick, Chairman and CEO of Van Gogh Imports.

MUST MIX

MAPLE SNOW CAP Created by Sue Pietoso INGREDIENTS

1 1/4 oz. TAP 357 Canadian Maple Rye Whisky 1/4 oz. Van Gogh Vanilla Vodka 1/4 oz. Amaretto 1/4 oz. Frangelico 1 oz. Cream Maple Syrup to taste PREPARATION

Shake ingredients well with ice and strain into a chilled Martini glass or strain into rocks glass filled with ice.

Garnish with mint.

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CHILLED100 CHILLED R

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Chilled Magazine announces the launch of the Chilled 100. This high profile group composed of 100 recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer providing expert advice to their guests. These top 100 professionals, based in 20 major markets, are selected by Chilled’s editors along with well-known industry judges to join the group.

The Chilled 100 will become Chilled Ambassadors for at least one year. Benefits include educational venues, the opportunity to be a possible guest editor of Chilled Magazine, ongoing visibility in Chilled Magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsor trips as well as the opportunity to serve as a valuable input to Chilled Magazine.

Chilled Magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets, either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.

THE CHILLED 100 MARKETS ATLANTA, GEORGIA AUSTIN, TEXAS BOSTON, MASSACHUSETTS CHARLESTON, SOUTH CAROLINA CHARLOTTE, NORTH CAROLINA CHICAGO, ILLINOIS DALLAS, TEXAS HOUSTON, TEXAS LAS VEGAS, NEVADA LOS ANGELES, CALIFORNIA MIAMI, FLORIDA NEW ORLEANS, LOUISIANA NEW YORK, NEW YORK PHILADELPHIA, PENNSYLVANIA PORTLAND, OREGON PROVIDENCE, RHODE ISLAND SAN DIEGO, CALIFORNIA SAN FRANCISCO, CALIFORNIA SEATTLE, WASHINGTON WASHINGTON DC

For more information on The Chilled 100 and to view rules and regulations please visit

WWW.CHILLED100.COM

SHAKING AND STIRRING

Alibi is a corn-based whiskey that contains elements of rye and malted barley aged in first-fill American oak casks. Alibi has set out to offer a more accessible product, free of pretension.

“This is more in the spirit of how whiskey was originally served in this country- in a shot glass or flask,” says James Dale, CEO of Panache Beverages.

NOISETTE Created by Warren Hode, Cherry, NY INGREDIENTS

2 oz. Roasted Barley and Buckwheat tea infused Alibi American Whiskey* 1/4 oz. Agave mix (cut 1 to 1 with water) 2 Dashes Black Walnut Bitters 1 Dash Angostura Bitters PREPARATION

Combine and stir with min. of 30 rotations. Strain over 1 large ice cube.

Garnish with orange twist. *Infusion: Combine 2 bags Mugi-Chai tea with bottle of Alibi. Steep for 3 hours.

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LAUNCHES

Montelobos Mezcal is named after the Mountain Wolf of the Oaxaca region as a testament to its Mexican roots. Made by world-renowned agave spirits expert Dr. Ivan Saldana, who uses a rigorous artisanal crafting process, and five generations of Lopez family mezcaleros.

John Dekuyper & Sons launch Crave Chocolate Truffle Liqueur, a smooth, velvety, chocolate-wrapped experience that will satisfy even the deepest chocolate craving. Over, ice, poured over ice cream or, with only 95 calories per 1 1/2 ounce, as a guilt free addition to cocktails.

PICADOR

CHOCOLATE SPICE

INGREDIENTS

INGREDIENTS

2 Parts Montelobos Mezcal 1/2 Part Simple Syrup 1 Part Fresh Lime Juice

1 Part JDK&S Crave Chocolate Truffle 1/2 Part JDK&S O3 Orange Liqueur

PREPARATION

Layer ingredients in order in shot glass.

Garnish with chocolate shavings and serve with orange wedge.

Combine ingredients and shake well. Serve over ice in a rocks glass with salt and black pepper rim and orange slice.

PREPARATION

THE DARK SIDE

The latest innovation from Wild Turkey bourbon, Wild Turkey Spiced, created

by Master Distiller Eddie Russell is the world’s first-ever spiced bourbon from the ‘Island of Kentucky.’ The spirit maintains Wild Turkey’s signature flavor while highlighting spiced cues previously found only in island spirits.

Privateer Rum, is a new and exceptional craft rum produced in Ipswich, Massachusetts. Aged slowly, breathing in annual cycles in the Maritime climate of New England, every batch of Privateer is unadulterated by additives including flavorings, glycerols or colorings.

SUGAR, WILD TURKEY SPICED, AND EVERYTHING NICE

PALMETTO

INGREDIENTS

2 oz. Wild Turkey Spiced 1 oz. Fresh Red Apple Puree 3/4 oz. Lemon Juice 3/4 oz. Cinnamon Syrup* PREPARATION

Shake hard, double strain and serve up in cocktail glass with apple fan and cinnamon dust. *Cinnamon Syrup: Add 6 smashed cinnamon sticks to 2 cups of water. Bring to a boil, turn off heat and cover. Let sit 20 minutes, stir in 2 cups of sugar, heat to dissolve. Do not boil. Strain. Cool. Store.

INGREDIENTS

2 oz. Privateer Amber 1 oz. Sweet Vermouth 2 Dashes of Orange Bitters 1 Cherry PREPARATION

Combine ingredients in a shaker and shake vigorously and then strain into a coupe glass. Garnish with orange peel and cherry.

Collingwood Whisky releases limited edition 21 year-old rye, a one-time only bottling of Canadian Rye Whisky.

“This special offering is exceptionally well-balanced and creates a unique flavor profile due to its toasted Maplewood finish combined with 21 year maturation period,” says Senior Brand Manager Pedro Berrueco.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Collingwood Whisky Ice Cubes PREPARATION

Combine ingredients in a rocks glass.

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INTR O D U C IN G A CO GN AC FOR T H O S E WH O APPR E CIATE W HISKY. Guided by nearly 30 0 years of exp ertise, our Cellar Master has crafted a complex Cognac with a taste prof ile that app eals to blended scotch whisk y drinkers. Martell Caractère is a ref ined blend of exceptional taste, revealing subtle fr uity notes that complement a f inish of sweet spices and plum jam. This spirit was created by uniting innovation with the unique processes of Martell: Blending primarily ugni blanc grap es, from the f inest grow th regions in Cognac Double distilling the clear wine without lees in copp er p ot stills Aging the eaux- de-vie in f ine-grained French oa k casks Since whisk y cont ributes 49% of the grow th in the spirit s categor y,* Martell Caractère will b e a sophisticated t rade up consideration for whisk y drinkers who are looking for something new.

Martell Caractère is exclusively available in California. For more information or to place an order, contact your Southern Wine & Spirits Representative.

MARTELL CARACTÈRE

RISE ABOVE

Enjoy our quality responsibly.

MARTELL® Cognac. 40% Alc./Vol. (80 Proof). ©2013 Imported by Martell & Co., Purchase, NY Source: Nielsen XAOC + LIQUOR – WA FOOD, 52 weeks ending 3/30/13. Ttl Dist Spirits & Total Whiskey/Whisky + Fireball, JD Tenn Honey, Wild Turkey Honey.

*

What does it take to start something and stay with it until reaching greatness? And why is it that some people continue to strive for greatness, no matter the obstacles and however discouraging the setbacks? Whatever these steadfast qualities may be, the highest level of greatness, once reached, is akin to perfection.

In this issue of Chilled we’re rediscovering the perfection in luxury brands, specifically cognac, one of the world’s most treasured spirits and we’re spotlighting the exclusive distilleries producing this liquid. Throughout history these venerated brands have graced the lips of royalty, and today many of us are appreciating their time tested nuances little by little all the while delighting in the experience. In celebration also of rising to greatness, CHILLED’s cover star, Nas, is the latest of Hennessy’s Wild Rabbits to fully embrace the luxury liquid, proving that the truly great never stop and never settle.

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Getting a Flavor for Cognac 64

CHILLED MAGAZINE

Michel Casavecchia, D’ussé Cellar Master

By Mike Gerrard.

Photos Courtesy of Alexandria Sklansky and Mike Gerrard.

N

ext time you’re sipping on a fine cognac – and the USA goes through 50 million bottles a year – try to picture the little town in France of just 20,000 people which gave its name to the world’s finest brandy. Here you see the name Cognac on road signs as well as on drinks menus. And for cognac lovers, the road sign might just as well say ‘Next Exit: Heaven.’

A walk around the town is a preamble to sipping bliss.

Here by the beautiful Charente River is the home of Hennessy, and next door, right in the town’s castle, is D’ussé, producers of Baron Otard. A five-minute walk away is Martell, and another five minutes brings you to Rémy Martin. If you’re a fan of Courvoisier or

Louis Royer (makers of Force 53, the USA’s strongest cognac), too bad. They’re ten miles away in Jarnac, the other and even smaller town at the heart of the Cognac region.

A natural start in Cognac is at Hennessy, the world’s biggest producer, with about 40% of the market. Here you buy your ticket in their Visitor Center on the left bank of the Charente, home to a bright new boutique where tastings take place at the end of a tour. Then you take one of Hennessy’s shuttle boats across to their cellars and distillery on the right bank.

“What we call terroir,” says our guide, “is a combination of four things: The soil, the sub-soil, the climate, and, finally professionalism: The influence of the human being working in the field. If you don’t know what you’re doing, the result will be crap!” Hennessy clearly knows what it’s doing, as the company is finding it hard to keep up with demand for its quality cognacs, especially in the booming Chinese market. They deal with 1700 growers, providing the grapes for their three different distilleries, where they have a total of 40 pot stills. The average distiller has just one still.

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Pierrette Trichet, Cellar Master of The House of Rémy Martin

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“What we call terroir is a combination of four things: The soil, the sub-soil, the climate, and, finally professionalism.”

Side Bar Can’t tour the heavenly region of Cognac.

Mix up a Vieux Carré, named for the French Quarter in the Big Easy and pay tribute to the French influence here at home.

Vieux Carre INGREDIENTS

There’s no sense, though, that this is an industrial-scale process. There’s passion involved, and tradition and history too. It’s nowhere more so than next door to Hennessy in the Château de Cognac, the town’s castle.

Here, where France’s King François I was born in 1494, the cellars now hold not prisoners but barrels of maturing eau de vie. After the French Revolution the castle was bought in 1795 by cognac-maker Baron Otard, the brand now owned by the D’Ussé company.

To tour D’Ussé’s cellars and sip their cognac is also to drink in the history of the town. Graffiti still found in the guard-room was carved by prisoners during the European Seven Years War, and the room where the king was born is now used for tastings, while the humid cellars next to the centuries old river give a distinct flavor to the drink.

1 Part D’Ussé VSOP Cognac 1 Part Rye Whisky 1 Part Martini Rosso sweet vermouth Dash of Peyshaud’s Bitters Dash of Angostura Aromatic Bitters 1/2 Part Bénédictine Liqueur PREPARATION

Combine ingredients in rocks glass with cubed ice. Garnish with lemon twist.

History is also maintained at Martell, which celebrates its 300th anniversary in 2015. Some of their suppliers have been working with them for 200 years, and they have been exporting to the USA since 1784, though today half the cognac they make goes to China. At Martell you see a recreation of the founder’s house, as it would have been in 1715, and a museum of old photos, artifacts, and a remarkable collection of bottles. They get through a lot of bottles as their cellars contain about 200,000 barrels: It takes six weeks just to count them.

Rémy Martin has not one but two cellars you can visit, a historic one in the town where they do interesting things on some tours, like pairing food with cognac. Chilled VSOP goes wonderfully with salmon blinis with olive cream on them, while a warm XO is the perfect match for chicken brochette marinated with spices and honey.

Rémy’s main cellars on the edge of town cover seven acres, so big they ferry people around on a little tourist train. The train might be modern but the company dates back to 1724, and their flagship cognac is a nod even further back in history to the 17th-century French king, Louis XIII. He belonged to the Royal House of Bourbon – but probably wouldn’t mind a cognac being named after him. Especially not one that retails at about $2500 a bottle. Now that’s a heavenly cognac.

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by Mike Gerrard

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t’s a shock to visit the world’s largest cognac producer, Hennessy, and discover that they don’t have a master blender. Instead they make cognac by committee. Every day eight men ranging in age from their 30’s to their 60’s sniff and taste their way through anywhere from between 30 to 100 different eaux de vie, which will eventually be blended to supply the world with over 40% of its cognac: About 50 million bottles a year.

If you want to apply for a place on the tasting committee, bear in mind that you’ll need one of the most sensitive noses in the world, and the patience of a saint. New members are not allowed to speak for the first ten years which, they joke, is why there aren’t any women on the committee. A new member must instead listen and absorb the wisdom of the elders along with the scents of orange peel, crème brulée, apricots, oak, pepper, nutmeg, cinnamon and the hundred other aromas that a good nose can discern in a mature cognac.

Hennessy’s cellars and distillery stand by the River Charente in the town of Cognac, 300 miles south west of Paris. The company was founded in 1765 by Irishman Richard Hennessy – the Irish were also very prominent in establishing the wine industry in Bordeaux, 60 miles away. In 1794 the first shipment of Hennessy to the USA sailed down the Charente and across the Atlantic.

Two hundred years later the brand became the coolest cognac on the planet when rappers and hip-hop artists including Snoop Dogg, Dr Dre and Eminem were giving the company the kind of product placement that money can’t buy, name-dropping the drink into their lyrics.

Hennessy made the most of this by commissioning a series of funky bottles designed by graffiti artists like Futura and KAWS, and by the designer Kenzo. In 2009

they also created a cognac to honor the inauguration of Barack Obama as 44th President of the USA: Hennessy VS 44.

We even owe two of the three main recognized categories of cognac, VSOP and XO, directly to Hennessy. In 1870 Maurice Hennessy decided to produce a limited edition cognac strictly for family and friends, and he called it Extra Old, or XO. Today XO is officially used to describe a blend in which the youngest cognac has been stored for at least six years, though in 2016 this will be increased to ten years.

The category known as VSOP is also down to Hennessy.

In 1817 the Prince of Wales, who later became King George IV of Great Britain and who was a big Hennessy fan, asked them to produce a cognac especially to his taste: ‘A very superior old pale cognac.’ VSOP now means a cognac whose youngest blend has been stored for at least four years in the cask. The third main grade, a VS, is a blend whose youngest cognac been stored for at least two years in cask.

As well as their standard cognacs, Hennessy produces a range of quality cognacs from their collection of eaux de vie that date back into the early 19th century. These include the 2011 creation, Hennessy Paradis Imperial, which includes many of their 19th-century reserves, and their 1996 cognac named for their founder, Richard Hennessy, which includes eaux de vie almost 200 years old.

One of Hennessy’s cognacs, the Beauté du Siècle, came in a limited edition of 100 bottles (actually Baccarat decanters) and auctioned for $200,000 in 2007, making it one of the world’s most expensive cognacs. There’s clearly something to be said for making cognac by committee.

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Nas hennessy

“yacS” it up about “We all know it’s classic!”

NAS WITH A VINTAGE HYBRID OF ONE OF CAMPBELL'S FAMOUS “BLUE BIRD” RACE CARS.

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FIFTY YEARS AGO MALCOLM CAMPBELL NOT ONLY BECAME THE FIRST MAN TO BREAK THE 300 MPH BARRIER, HE SET WORLD RECORDS ON BOTH LAND AND WATER. THIS BRITISH RACING LEGEND PERSONIFIES HENNESSY’S THEME OF THE NEVERENDING RACE TO GREATNESS. NAS, AS PART OF HIS ONGOING PARTNERSHIP WITH HENNESSY COGNAC, NARRATED A VIDEO INTRODUCING CAMPBELL AS THE LATEST INDUCTEE INTO THE “WILD RABBIT” BRANDING CAMPAIGN.

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“My inspiration for songs comes from deep down, from a memory, or mainly while sitting quiet, just chilling and talking to people.

Telling stories are one of my favorite things to do.”

T

he latest celebrity to exemplify Hennessy’s Never Stop, Never Settle mantra is our lyricist cover star NAS. A perfect addition to the Hennessy Wild Rabbit campaign, NAS has that staying power that only the most talented of performers embody. At the heart of Hennessy’s life code is the constant pursuit of one’s own potential, a tenacity that can only come from an inner drive to succeed and continuously grow into greatness. NAS has the talent, tenacity and that lasting power. He continues to push limits and his chart topping words have solidified a place in history, leaving his mark in this world. NAS joins other ambassadors in the Wild Rabbit series, including Erykah Badu and Martin Scorsese.

Chilled had the privilege to chat with NAS and discuss his partnership with Hennessy and tell us what is it like to serve as the brand ambassador for one of the world’s most infamous spirits. “The Wild Rabbit Campaign is about our strong spirit,” says NAS. “Our drive, our purpose and commitment. It’s about that thing inside of us that pushes you to the top. Never stopping and never settling, those are words I live and breath daily.”

The idea of an endless, tireless pursuit to greatness is something NAS has lived for a long time, but realizes his priorities change with time. “I know there were things I once called accomplishments, but they weren’t really that,” says NAS. “They were things that are supposed to happen when you focus on growth. Now, my proudest accomplishments are seeing my two kids

grow, the new fellowship at Harvard in my name and the Emmy I won for doing a voice over changed the game for me and made me very proud. From Queensbridge Projects to that!! Not bad.”

NAS, self-described “writer, vocalist and a man with some plans,” says he lives his life very simply. “If it wasn’t for work I’d be at home far too much,” confesses NAS. “My work keeps my life over the top and exciting and it puts me in all kinds of places and destinations I’ve always wanted to go to. Cognac, France was ill because I never cared to go there until I dealt directly with Hennessy,” continues NAS. “I didn’t know about it’s history, it’s countryside beauty or it’s heritage until I experienced it first-hand. Cognac is a great wine growing land that supplied queens and kings with brandy and wine to drink centuries ago and continues to do so now.”

When asked about his partnership with centuries old Hennessy, NAS went into the partnership like he does all others. “I choose my partnerships like older, wise rich Japanese people do,” says NAS. “I look past your sales pitch and I study your actions. I feel it.” But his decision to work with Hennessy was natural. “Musically, I’ve always been the de facto brand ambassador of Hennessy. The henrock. I get the word out to the people and the consumers,” explains NAS. “I’ve always been a cognac fan. I call it Yac, pronounced Yack! It’s the first true drink we all rocked with. All over. The real ones know. You can’t front. We all know it’s classic!”

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MARTELL COGNAC A REMARKABLE HISTORY

By Mike Gerrard. Photos courtesy Martell and M. Gerrard.

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IN

1783 the American Revolution ended, and in 1784 the first bottles of Martell Cognac were imported into the USA. And by that time in history the Martell company was already 69 years old.

The founder, Jean Martell, started the company in 1715, making it the oldest of the major cognac distillers. A visit to the Martell distillery in the town of Cognac reveals some of its remarkable history. Here the Founder’s House, built in 1828, can still be visited by special guests. It’s a museum, an archive, and the ground floor is a recreation of the house as it was when Jean Martell lived in it. The huge kitchen has a tiled floor, a rifle hanging over the fireplace and bulbs of garlic dangling down, while the living room shows Martell’s desk with its account books and rubber stamps.

It’s upstairs, however, is where you discover the company’s astonishing and distinguished story. Martell has archives going back over three centuries, and it takes three miles of shelving to store them all. Some of the more unusual items include a hand-written document from King George III of Great Britain, granting Martell a license to import its cognac into the UK. There are also the inaugural menus from ships like the Queen Mary and the Mauritania, where Martell was served, as it was at the wedding of Prince Rainier III of Monaco to Grace Kelly in 1956.

Of course success in any business is not just about surviving, it’s about thriving and innovating too. It’s also about being distinctive. One Martell characteristic is that it doesn’t use the Limousin barrels that most other distillers use, but instead uses fine-grain oak wood. This gives its cognacs a less woody taste, but allows room for more natural aromas, providing subtlety rather than strength.

Martell also prefers to distil its spirits without the lees, or grape sediment. Other distillers leave the lees in, but Martell has always removed the lees for a clearer taste. Of course, you have to know what you’re doing. It’s very easy to make bad cognac, with one wrong decision. Martell has almost 300 years of right decisions behind it, ever since Jean Martell began making his eau-de-vie in 1715.

COGNAC WITH CARACTÈRE Martell has been making cognac for almost 300 years, the oldest of the major cognac distillers. How does a company survive without stagnating? It’s a fine balancing act between preserving tradition and introducing innovation.

In 1912 Edouard Martell, the head of the company, decided to up Martell’s game and produce a cognac that was for the luxury end of what was already a luxury market. Cordon Bleu was launched at the Hôtel de Paris in Monaco, and is still one of the company’s flagship products a century later. A sip of Cordon Bleu produces flavors of vanilla, honey, marmalade, and Oriental tastes like cinnamon. It also lingers in the mouth. Even after a drink of water you can still feel the sweetness of Cordon Bleu in your mouth.

There have been several other notable cognacs in the last 100 years, but with its 300th anniversary on the horizon Martell felt it had to honor its founder and produce a cognac that reflected his strong sense of character and his belief in the pursuit of perfection. The result is Martell Caractère.

The challenge to Martell’s cellar master Benoît Fil was to produce a drink that not only met those demands but which was also affordable.

It’s one thing to throw money at a cognac blend and make something that only a few people will ever appreciate. It’s quite another to produce a cognac that stands out because of the spirit, not the price tag.

Fil has created a cognac fully in the Martell tradition (double-distilled, no lees, using fine-grain barrels), with a subtle but complex taste that is equally suited to sipping straight, on the rocks, or used as a mixer.

If Jean Martell were alive today, he wouldn’t recognize the world, which is very different from when he founded the company in 1715. But he would certainly recognize the cognac.

MARTELL

MARTARITA

MARTELL

TWILIGHT RISING

MARTELL

ON THE ROCKS

MARTELL

AGUA FRANCÉS

Like

C ognac , Like Vodka

By Mike Gerrard. Images courtesy Grey Goose.

‘Get the best out of the very best ingredients,’ believes François Thibault, ‘and let the quality speak for itself.’

In

1997, Thibault took two simple ingredients – wheat and water – and from them produced a new vodka that was not merely a premium vodka, it sold for twice the price of Absolut, the most expensive vodka then on the U.S. market. And sell it did, especially when, one year later, it was declared the ‘World’s Best Tasting Vodka’ by the Beverage Testing Institute in Chicago. Grey Goose was born. More remarkably still, it was born in the unlikeliest of places – in the heart of the Cognac region of France.

In fact there are two other very important ingredients to Grey Goose vodka: François Thibault himself, and the man who came up with the name and the idea for Grey Goose, Sidney Frank.

Thibault was born in Cognac and worked at the Mounier distillery, where he became the maître de chai, or cellar master.

It’s a distinguished position in a town that is home to illustrious names like Hennessy, Martell, Rémy Martin, and Baron Otard.

You would need to be a fool or a visionary to quit such a job and start to make vodka in Cognac, and many people in the Cognac business thought he was crazy.

So while Thibault created the recipe for Grey Goose, Sidney Frank was the marketing man who sold it. He was an importer of foreign drinks into the USA, including some of the impressive cognacs that Thibault had produced for Mounier. Frank made a fortune by persuading college students to make an obscure German drink called Jägermeister their drink of choice.

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Frank was a businessman who went by his instincts. He thought there would be a market for a premium vodka in the USA, but it really would have to be the best vodka in the world if you were going to ask people to pay twice the price.

He liked the cognacs that Thibault had created, and persuaded him to use his skills to produce the best vodka possible. The fact that it was produced in Cognac would only add cachet to the drink, and suggest quality.

Thibault consulted a friend of his, who was a pastry chef at one of Paris’s 5-star hotels. He asked him where the best wheat in France could be found.

The answer was in the Picardy region, north of Paris, known as ‘the bread basket of France’. The winter wheat grown here, in particular the topquality Blé Panifiable Supérieur, is as near-perfect as wheat gets and is used by all the top French bakers for both bread and pastries.

After various experiments, Thibault decided that the new vodka should only be distilled once, to preserve the flavor of that wheat. As for the water, that would come from Cognac, from a natural spring in Gensac-la-Pallue, five miles outside the town. The area was already popular with distillers for the purity and slightly sweet nature of its water, which is filtered naturally over limestone.

By devoting the passion and obsession that he had grown up with in Cognac, and when as a young man he also worked in the wine regions of Bordeaux and Burgundy with the encouragement of his wine-growing father, Thibault produced what Sidney Frank wanted – and what he could sell. In fact when Frank tasted the vodka and tested the market, he faxed an order for 30,000 cases. Thibault and his team thought there was an error in the fax, and he must have meant 3,000 cases.

But Frank not only sold all 30,000 cases quickly, he sold the company to Bacardi seven years later for $2 billion. Grey Goose had laid a golden egg for Frank and Thibault, who still works at Grey Goose in Cognac, combining wheat and water and letting the quality speak for itself.

Grey Goose Fly Beyond is a global integrated marketing campaign that brings to life the compelling story of the making of Grey Goose Vodka and the extraordinary journey of its creator Francois Thibault. The campaign showcases the field to bottle provenance of Grey Goose and the challenges faced by Francois in his quest to create vodka in Cognac country. Check out YouTube channel, youtube.com/greygoosevodka, to view the GREY GOOSE commercial directed

by Hollywood filmmaker Nicolas Winding Refn, as well as GREY GOOSE Cocktail Sessions, where Randy Evans, one of the brand’s top mixologists, demonstrates how to create a customized handcrafted cocktail based on unique flavor profiles.

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BARTENDER • WISHLIST •

WISHFUL

DRINKING WE ASKED SOME OF THE COUNTRY’S HOTTEST BARTENDERS WHAT ITEM THEY’LL BE WISHING FOR OR GIFTING (OR BUYING MORE OF!) DURING THE HOLIDAYS. HERE’S WHAT THESE ALCOHOL AFICIONADOS SERVED UP.

THE QUESTION What behind-thebar imbibing item is on your wish-list this holiday season?

THE ANSWER 12 really cool, can’t-live-without products we’ll all be lusting after.

Robert Krueger • Extra Fancy, Brooklyn, NY

“I think an excellent item to give or receive would be the Single Barrel Series from El Dorado Rum. They currently have three distinct rums that are made in their own unique stills, including one in a 200-year old wooden Coffey still.”

Jeffery Morgenthaler • Clyde Common, Portland

“I couldn’t live without my Swissmar spoon.

It’s perfectly balanced in weight, it has a coil perfectly suited to my hand, and the hammer end is heavy and textured.”

Photo by David Reamer

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Sarah Marshall • Asellina, NY

“A bottle of (BELVEDERE)RED is my go-to gift for holiday parties this season. 50% of the profits of sale benefit the Global Fund fighting HIV/AIDS in Africa, so I think it’s a great way to mix up cocktails for a good cause!”

Will Thompson • Drink, Boston

Photo by Jenna Hauca

“My ultimate fantasy bar tool at the moment would be a really badass fireplace and some loggerheads—old school pokers that you heat up on the coals before plunging into a glass filled with whiskey, sugar and water, or a really traditional flip. The scorching metal wouldn’t just instantly heat and caramelize your toddy, but would sizzle and boil your ingredients, forcing them to froth up while catching the attention of your guests. The loggerhead represents a lot of what I admire about bartending; any ‘showiness’ is a product of tradition, simplicity and utility, rather than inventing something new that makes a drink flashier and slower.”

Photo by Natasha Moustache

Tim Cooper • Goldbar, NY

“Banks ‘5’ Island Rum: The perfect daiquiri rum. Whether you prefer the simplicity of a classic daiquiri or a differing variant, Banks covers every profile of rum all in one bottle.

A blend of five different islands (Jamaica, Barbados, Trinidad, Guyana and Java) married together to create a robust, aromatic and flavorful spirit that doesn’t hide when mixed. It’s a must for any aspiring bartender to have in-house or behind the bar. This is where it’s at!”

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Joaquin Simó • Pouring Ribbons, NY

“What’s going to be huge in the new year? I’ve been blown away by the versatility and singularity of Unicum Plum. The base is the same Hungarian ultra-bitter Unicum that has been produced since 1790. Bottle-ready Unicum is rested for an additional six months over beds of dried blue plums, which transforms its character in striking ways. Soft, round fruit dominates the nose. The initial entry is far more accessible, but the midpalate and finish are redolent with Unicum’s characteristic herbal complexity and lingering bitterness. This is a gloriously harmonious marriage between a world-class slivovitz and a sophisticated amaro, which rewards post-dinner sipping as well as functioning beautifully as a base or modifier in cocktails.”

Photo by Shannon Sturgis

Photo by Danny Miller of Primus Studios

Erick Castro • Polite Provisions, San Diego

“My can’t live without: Gum Arabic. It was more commonly used by bartenders in the late 1800’s. We use it in all of our house-made syrups at Polite Provisions. It gives cocktails more body, depth and texture. In my opinion, not enough bars are using it nowadays, and it really is a shame. I’d love to see it being utilized more.”

Alba Huerta • Anvil, Houston

“The one item that’s on my wish list and I can’t live without is my pair of knee-high black Hunter Rain Boots. As a female bartender, there are very few shoes that we can use behind the bar that are fashionable, comfortable and dry. These boots offer all of this, and they offer support for long hours of work behind the bar.”

Photo by Hunter Boot Ltd Photo by Julie Soefer

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Photo by John Dole

Photo by Chad Cogdill

“I’d say a bar item that definitely fits those categories is the ‘PDT Cocktail Book’. The reason being is that I’m a fanatic about collecting books, and have a special place for the classic Savoy Cocktail Book. I feel that Jim Meehan’s PDT Cocktail Book is the best-written cocktail book since the Savoy, and will ultimately have as much influence. The writing style, invaluable tips, collection of recipes (both classic and original) and brilliant artwork will make this one timeless. It’s a staple ingredient behind my bar, and makes a wonderful gift.”

Photo by Maria Johansson

Jay Zimmerman • Ba’sik, Brooklyn, NY

Photo by Martin Diegelman

Photo bySwissmar USA

Ryan Maybee • Manifesto, Kansas City

“An item I wouldn’t want to live without (though will have to eventually) is one I think all should make a dropeverything-pay-whatever-it-costsfor-the-next-flight trip to Portland, Oregon for. My brother, Evan, worked with the Willett family to bottle a special barrel of bourbon specifically for the bar program Evan is in charge of at The Woodsman Tavern. I was able to get my hands on a bottle of this juice, and it is preposterously amazing. I keep it hidden behind the bar for special guests of mine to share a dram with. Also, I’m a bit of a sentimentalist and it’s a small way to keep my brother with me at my own bar 2,000 miles away. I guess, luckily, my cheesy sentiment also tastes like 19-year-old bourbon.”

Bobby Hiddleston • Dead Rabbit, NY

“Behind the bar, I feel a lot more comfortable with a set of good quality tools; nothing too fancy, no smoking guns, no liquid nitrogen, just sturdy strainers, spoons and tongs. I’m also very partial to a double-springed Hawthorne strainer. If you fine strain, that’s great, but if you don’t, that extra spring will filter out most of the larger pieces without deleting some of the freshness of the citrus.

In terms of new trends, I think the next phase will be the anti-mixology trend. People are sick of pretention, so counteract it with a more relaxed, consumer-driven attitude. However, I’m worried some places will buck too far and end up being sleazy and just as unwelcoming as the places they are trying not to be.”

John Hogan • Teddy and the Bully, Washington, DC

Photo by Victoria Vergason

“The item that I could not live without would be my ice kit—I have collected antique ice picks, ice mallets, and ice crushing clothes (bags) that I use for cutting, shaping and crushing ice. Clearly, ice is an important element behind any bar, and with two simple, well honed tools, one can create any type of ice needed for any cocktail. In addition, these tools provide a great platform for a little flair, as you can toss a lime or two and catch it on the pick behind your back. Or just having a nice ice mallet, and hand crushing some ice in a bar towel or ice bag when it’s crowded really makes a great scene for your bar guests.

Guest interaction is equally as important as making a great tasting drink!”

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The Perfect Purée of Napa Valley

Wraps Up A Fabulous Year of Making Friends and Experiencing Flavor.

AFTER A WHIRLWIND TOUR THAT BEGAN IN PHILADELPHIA AND INCLUDED STOPS IN MIAMI, SAN FRANCISCO, CHICAGO, LOS ANGELES, SAN DIEGO AND SEATTLE, THE PERFECT PURÉE OF NAPA VALLEY’S EXPERIENCE FLAVOR TOUR WRAPPED UP AT GORO & GUN IN HOUSTON, TEXAS. “WE’RE SORRY THAT THE TOUR HAD TO COME TO AN END BUT WE’RE THRILLED TO HAVE RECONNECTED WITH LONG TIME USERS AND NEW FANS ALONG OUR EIGHT-CITY ODYSSEY WITH CHILLED MAGAZINE,” SAYS PERFECT PURÉE OF NAPA VALLEY DIRECTOR OF MARKETING MICHELE LEX. “IT’S BEEN AN AMAZING 25 YEARS AND WE’RE LOOKING FORWARD TO WHAT LIES AHEAD.”

Philadelphia

The Co

ntinent al

Photo by Laura Eaton

T

he first stop on the tour was at the Continental in Philadelphia, Pennsylvania on March 18th.

Crowds were treated to complimentary cocktails and tasty appetizers as they gathered to try some of the hand-crafted libations created using Perfect Purée products. Celebrating Perfect Purée’s 25th anniversary, bartenders crafted new takes on classic cocktails including the Pear Collins, the Perfect Daisy and the Pomtini.

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The tour moved on to the Broken Shaker in Miami, the Los Angeles Athletic Club in LA, before stopping on June 17th at the Trick Dog in San Francisco, a city known for being one of the pioneers in the mixology movement. One of the trendiest and most interesting bars in the Bay area, Trick Dog was the perfect space to continue the tour. Trick Dog is well-known for its roster of bartenders who have crafted an expansive and eclectic cocktail menu.

Miami

Broke nS

haker

Photo by Daniel Restrepo

San co Francisg

Los Angeles

Trick Do

Los Angeles Athletic Club

Photo by Sara Jordan Photo by Wendy White

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Photo by Cole Simon

Chicago Drumbar

San Diego

Polite Provision The next stop was Drumbar in Chicago on July 15th. This speakeasy style space located in the Raffaello Hotel was voted the best rooftop in Chicagoland. Covering over 4,000 feet with five private sections, two bar areas and two fireplaces, Drumbar was an exciting, hip spot to showcase the Perfect Purée of Napa Valley’s Experience Flavor Tour. Those in attendance created their own cocktails using Perfect Purée products while overlooking the Chicago skyline on an adjacent rooftop garden terrace.

On August 21st, the tour moved on to Polite Provisions in San Diego. This neighborhood haunt is draped in nostalgia with its olde timey drugstore layout that pays homage to a bygone era where everyone in the neighborhood would stroll down to the malt shop. The main difference between Polite Provisions and the drugstores of the 1950’s is the addition of alcohol to their milkshakes, egg creams and malted milk.

Attendees at the event used apple, peach and many other Perfect Purée flavors along with various spirits, bitters and other ingredients to create their own, special taste creations.

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Photo by Nico Ricoy

s

Seatotyle Rob R

Photo by Suzi Pratt

The second to last stop on the Perfect Purée of Napa Valley’s Experience Flavor Tour was Rob Roy in Seattle on September 23rd. The bar is well-known for featuring many pre-prohibition and classic cocktails including the Old Fashioned as well as one of the cheapest bar-food menus in the Emerald City.

Guests sipped on some tasty cocktails made using the Perfect Purée of Napa Valley’s various flavors in a comfortable, warm lounge like atmosphere.

Photo by Chuck Cook

Houston Goro & Gun

On October 21st, the tour finished up in the Lonestar State at the Goro & Gun in Houston. Bartender attendees were treated to Alex Gregg and his team’s three signature cocktail creations using purees and bases from Perfect Purée of Napa Valley as well as a do-it-yourself area where guests prepared their own cocktail concoctions.

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Z

infandels Joel Alan

By Ariana Fekett

Sharing

SCRUMPTIOUS

with

PETERSON

“My story in many ways is about good luck and good people,” said Joel Peterson, the founder and winemaker of Ravenswood. I was fortunate enough to enjoy a tasting and discussion between Joel Peterson and Alan Cumming at New York’s Jane Hotel featuring his 2011 single vineyard designates. What I learned about Joel – through the jovial repartee between he and Mr. Cumming – would endear me not only to the flavors of Ravenswood, but the philosophies of its maker.

In conversation, Joel stresses how important he thinks it is to put soul and a personal touch into making wine.

All of the Ravenswood single vineyard designates begin with low-yielding vines and old world techniques.

They’re made for quality, and taste distinctly of the vineyards they come from – Napa and Sonoma Valley soils such as Barricia, Belloni, Big River, Dickerson, Old Hill, Teldeschi, and Pickberry. All are made using opentop fermenters, native yeasts, punch downs by hand, and are given an aging time of 16-20 months in French oak.

Perhaps Joel caught the alchemical bug long ago from his parents, who were both chemists. In the early ‘50s when most Americans were not familiar with European wines, his mother ordered a French wine catalogue.

From there, the Peterson love affair with wine began, with Bordeaux and Burgundies, Italian wines and German wines, and tastings on Friday nights. At the age of 10, Joel’s father taught him about tasting and by the age of 18, Joel was well versed in the flavors and language of wine. As he got older and continued tasting good wines from California, he found that they had specific character of place – and that Zinfandel in particular, with its beautiful acidity, brightness, and spiciness, spoke to him. By trade, Joel was a medical researcher and immunologist whose delight for wine proved to be an enduring passion. Peterson apprenticed with Joseph Swan, who taught him the traditions and techniques to grow Zinfandel – and with $4,000 and dreamy eyes, Joel started Ravenswood in 1976.

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&

CUMMING

The Ravenswood single vineyard designates are for every palette that appreciates bold, vivacious reds. All are lush and unique, and while I could happily share a bottle (or greedily not share a bottle) of any of these lovingly-made wines, there are two that seem to shine: Dickerson and Old Hill. Dickerson is a Napa Valley Zinfandel planted in 1920. It’s thick and intoxicating with a lusty smell and a sexy spice that’s absolutely delicious. It travels the tongue in a satisfying journey of tastes, becoming sweet and round at the middle back palate and ringing with high acidity and raspberry.

And Old Hill is a Sonoma organic vineyard whose first grapes were planted in about 1861 in California.

This field blend contains some grapes that are so old, they cannot be identified with DNA. A combination of 75% Zinfandel and 25% mixed blacks such as Alicante Bouschet, Petite Sirah, and Grand Noir amongst many others, create a wine that is not only age-worthy, but also incredibly impressive. The robust taste is a reminder of the complexity of this vineyard, with complimentary grapes and undertones that truly make this Zin sing. And if you’re looking for something equally as rich, try a mixed black like Ravenswood’s Icon. Its dark aroma of plum and vanilla comes from a blend of old, low-production Sonoma vineyards that give it a complex and individual quality that is spicy and delightful.

Since Joel Peterson’s wines were praised by Robert Parker in the 1980s, his Zinfandels have achieved commercial success to match their artistic and fine character. No longer having to work nights and weekends as a scientist, Joel can devote his time completely to his uncompromising passion for making and sharing his Ravenswood wines – whose logo is one of the most beloved and tattooed logos in the world.

His love for what he does is evident when he tastes his wine, speaks of his wine, and smiles as he sees the likes of a thoughtful and joyous Alan Cumming singing the praises of his yummy and sophisticated Teldesechi.

Joel’s pride in his vineyards, the fine growers he works with, and the consistently good wines he offers is a pride happily worked for and well deserved.

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suds and duds E D A M h t i W s r Peroni Partne

wards A r e n ig es D g n u o Y i n o r e P Second Annual MADE for nough

By Megan Eileen McDo ages Im tty Ge and ro Azzur rtesy of Peroni Nastro

Photos cou

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This year’s winner Chris Gelinas

Co-founder of MADE Jenne Lombardo Top Model Coco Rocha served as a judge.

N

ew York City in September is arguably the best month to visit, and that’s especially true if you have an eye for style. Every year it’s the same cycle: When the hot summer sun begins to cool, New York Fashion Week is about to heat up. During this week of exclusive runway shows, extravagant parties and strategic product launches, there’s never a dull moment.

and how this opportunity is a game-changer in one’s career. In this year’s winner, “I was mainly looking for someone who could participate in today’s market while also helping to redefine that participation. Someone who was forward thinking but still respected the way things work. I think Chris exemplifies that perfectly,” explains Bellavance.

Since Fashion Week always draws such a huge crowd, many companies are forming lasting partnerships to further establish their brand within the marketplace.

A great example of this is the Peroni Nastro Azzurro and MADE collaboration, which yielded great results last year. Their Second Annual MADE for Peroni Young Designer Awards, an initiative that shines a light on a select group of young, innovative designers, took place on September 10th at the ultra-chic Milk Studios.

For Gelinas, showing his work to a team of industry leaders was a major highlight of this experience. “I have only just begun to work with Peroni but I can already sense their strong commitment to supporting creativity and an entrepreneurial spirit,” says Gelinas.

As for the $40,000 prize, half will go toward a highly produced presentation at Milk Made for Fashion Week in February 2014 and the other half will fund the fabric, patterns and overall development of his next collection.

It was ultimately local artist Chris Gelinas who walked away with $20,000 from Peroni to finance the design and production phase of his first collection plus an additional $20,000 to use toward showcasing his collection at next year’s MADE Fashion Week Fall/ Winter 2014 event. Wisit Prapong of Los Angeles, Shuh Jiuan Ng of Miami and Joseph Singh and Bela Shehu of New York rounded out the list of other finalists.

While the Peroni/MADE partnership might seem like an unlikely match, the partnership actually makes perfect sense. Ryan Verschoor, U.S. Brand Director of Peroni Nastro Azzurro, explains that Peroni is not only the world’s number one premium Italian beer, but it is also renowned as one of Italy’s leading style brands.

Furthermore, “Peroni strives to align with the world’s leading innovators and tastemakers in the fashion world by partnering with brands and organizations that reinforce the beer’s stylish Italian heritage,” adds Verschoor.

As difficult as it was to narrow down the pool of applicants to five finalists, the final judging proved just as tough. Top model Coco Rocha and fashion designer Antonio Berardi served as judges, as did Marie Claire fashion editor and E! News and Today Show style expert Zanna Roberts Rassi. Creative Art Director of Gilt Groupe Nicole Fasolino and co-founder of MADE Jenné Lombardo were also on the judging panel as was last year’s winner Nolan Bellavance.

Having won last year’s competition, Bellavance is no stranger to the ups and downs of building a business

In addition to being the official beer of MADE Fashion Week, Peroni teamed up with several other designers including Rebecca Minkoff, Rag & Bone and Rodarte to celebrate their Spring/Summer 2014 collections at their runway shows and after parties. According to Verschoor, Peroni will continue to align with fashion-focused events across the globe, whether it’s sponsoring Fashion Week after parties or supporting the opening of a stylish new restaurant.

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COCKTAIL AS CULINARY ART ASSOULINE’S BOOK, CRAFT COCKTAILS, WRITTEN BY WORLD-RENOWNED MIXOLOGIST BRIAN VAN FLANDERN, CELEBRATES THE SWANKY, ORIGINAL AND BEAUTIFUL COCKTAILS IN THE NEW GOLDEN AGE OF THE COCKTAIL AS CULINARY ART FORM. AVAILABLE AT ASSOULINE.COM.

KROPLA LEMON INGREDIENTS 1 1/4 oz. Belvedere Vodka 1/4 oz. Belvedere Citrus Vodka 3/4 oz. Fresh Lemon Juice 1 oz. Cane- Sugar Simple Syrup 3/4 oz. Sarraco Moscato D’Asti 1 tsp. Sugar in the Raw

PREPARATION Place all ingredients except Moscato and sugar in mixing glass. Add large ice cubes and shake vigorously. Add Moscato, tumble roll back and forth once, taste for balance. Rim dish, then double-strain. Add sugar, let it settle on the bottom. Garnish and serve.

GARNISH Rim dish with lemon juice, then lightly dip in confectioner’s sugar, garnish with lemon peel.

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PARADIGM SHIFT INGREDIENTS 1 1/4 oz. Don Julio Tequila 1/4 oz. Barenjager Honey Liqueur 1 oz. Moscato D’Asti 1/4 oz. Vanilla Bean infused Clover Honey Syrup 1 oz. Fresh Honeydew Melon Juice 1/4 oz. Fresh Lime Juice

PREPARATION Place all ingredients except Moscato in a mixing glass. Add large ice cubes and shake vigorously. Double-strain directly into a glass over fresh ice and add Moscato. Tumble and roll back and forth. Garnish with horse-head lime peel with wedge of honeydew melon.

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GINGER SMASH INGREDIENTS 1 1/2 oz. Plymouth Gin 1 1/2 oz. Berentzen Apfelkorn 3/4 oz. Fresh Lemon Juice 1 1/2 tsp. Superfine Sugar 2 Slices Fresh Ginger Root 10 Fresh Cranberries

PREPARATION Muddle ginger, cranberries and sugar in the bottom of a mixing glass. Add gin, apfelkorn, and lemon juice. Taste for balance. Add large ice cubes and shake briefly. Slowly pour unstrained, into an old-fashioned glass.

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PORT OF CALL INGREDIENTS 1 oz. Ford’s Gin 1 oz. Sandeman Ruby Port 1 tsp. Cranberry Relish 1/2 Freshly Ground Cinnamon Bark 3/4 oz. Fresh Lemon Juice 1 Dash Jerry Thomas’ Own Decanter Bitters

PREPARATION Place all ingredients in a mixing glass.

Add large ice cubes and shake vigorously.

Double-strain into a glass over crushed ice.

Garnish with fresh berries and mint leaves.

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SPOTLIGHT

HOTSPOT

Frost ice bar

COMES TO BOSTON

By Ariana Fekett. Photo by Eric Levin.

B

ostonians now have a fresh and frosty bar where they can cool their heels and take in gleaming surroundings: Frost Ice Bar. Situated in Boston’s famous Faneuil Hall Marketplace, Frost Ice Bar is the world’s biggest permanent indoor ice bar, and began drawing attention when it opened its doors in late August. Taking a leap away from the ordinary, Frost offers a new attraction for late night groups and daytime adventurers alike.

At a cold 21 degrees Fahrenheit, employees give visitors purple and black capes made custom for the Frost experience. Gloves are also part of the package, and are necessary for handling the drinks dispensed in ice glasses.

A trip to Frost is an event in and of itself, and requires a ticket that can be purchased online or at the bar itself. General Manager, Grier Colella, says that the venue only lets in 70 people at a time to keep it intimate and so individuals and groups have room to explore. And with such beautiful surroundings, you’ll want to bring a loved one or close-knit group of friends to enjoy it together. The ice sculptures like their centerpiece swan, ice bar, ice wall, and carved details are backlit by LED lights that highlight the beauty and craftsmanship of the iced interior.

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While you’re canoodling in an ice booth or cavorting and exploring, you’ll want to take advantage of the refreshing drink options that Frost has to offer. The management is huge fans of Reyka Vodka from Iceland, which is incorporated into their bright and fruity “Big Dig” cocktail, which has Reyka, raspberry puree, and lemonade. For something floral, try “The Big Way,” which is a combination of Ty Ku Citrus Liqueur, Ty Ku Soju Sake, lavender syrup, and green tea. And if the temperature has you feeling too frigid, you may want to grab an “Engine No. 7.” With Camarena Reposado Tequila, lime juice, agave syrup, and red pepper puree, the heat in this drink will liven you up.

In case you’re in the Faneuil Hall area with youngins, you can also bring them into Frost before 5 pm. Kids ages 6-12 are admitted for $6 during off peak hours from 12-5 pm, and for adults, off peak admission is

discounted from about $19 to just $12. Since opening, Frost has received lots of positive feedback from excited customers. “Now I know what my kids feel like when they go to Disney World,” is a quote that Grier Colella has heard adults say more than once.

And though Frost’s aesthetic and offerings are certainly unique, they aren’t solely for vacationers. As high tourist season has ended in Boston, Frost has seen a lot more locals coming in to enjoy the special drinks and imagination that the venue has to offer. On Mondays, all Massachusetts residents with I.D. get $10 admission, and Frost is especially interested in their input and experiences. Inspired by the ice bars of Stockholm, Frost caters to the need for something special that only such a carefully constructed play place can provide. Ideal for small groups and celebration, Frost is a delicious way to remember your Saturday night.

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LAST CALL

CHILLIN’ WITH

Chad Coleman Photo by Bobby Quillard

STARRING AS TYREESE IN THE 4TH SEASON OF AMC’S MOST-WATCHED DRAMA, GOLDEN GLOBE NOMINATED SERIES THE WALKING DEAD, CHAD COLEMAN HAS THE RIGOROUS ROLE OF FIGHTING A DAILY BATTLE FOR SURVIVAL DURING THE ZOMBIE APOCALYPSE…. AND HE IS BAD-ASS.

PAST I spent four years in the Army, but I was already involved in acting. While in the military, I was pursuing my career in acting.

Playing Tyreese

He faces a lot of challenges this season and the audience is now getting to know him and his personality better which is reminiscent of the comic strip. It’s epic, it’s gut wrenching and Tyreese is going through it in a major way.

DOWN TIME I love to hang out with friends and family.

DIning drink I like light beer, like an Amstel Light with some Woodford Reserve. But lately, because of the season, I’m on this Evan William’s Eggnog. I also like Patron tequila.

Hanging out with the cast, I like to go to Ruth’s Chris, I love steak and they have some of the best steak in Atlanta.

on bartending I was a bartender in the theaters at Broadway shows for three years a while ago.

It was a great opportunity for me to see shows for free.

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