In the Mix Magazine - Fall 2012

Vol. 33 Fall 2012

I N N OVAT E

I N D U L G E

E X P L O R E

2

in the Mix Fall 2012

PUBLISHER'S LETTER

My Continuing Study on the Future of Mobile Technology

When developing a consumer user platform, you want to tap into existing consumer behaviors to reduce the learning curve and standard content distribution for speed to market.

We all recognize that mobile has gone mainstream – but it’s more like light speed. It is projected that 2014 will have more users accessing the Internet from mobile devices than from a computer. Heck, even in 2011, smartphone activation globally was reaching one million new users per day.

What kind of mobile apps are out there?

For starters, there are location based, social, 1. Go to your mobile app store product, gaming, training and augmented 2. Look for and download the reality (AR) apps. All of these mobile apps free in the Mix iPhone or have direct bearing on the on- and off-premise Android app hospitality business for both internal and 3. With your phone camera, aim external objectives. for Don’s picture below.

So what happens when you bring creativity and technology together? In a recent conversation with Tony Rizzaro of C4 Integrated Solutions he stressed that it allows for the next level marketing AR to shine. This is a resource that launches engaging, immersion "Virtual reality experiences with robust middleware and backend functionality, which is what all promises a kind of operators and suppliers are looking for to validate their marketing investments. transcendence of the

So what can you do with it? Let me count the ways: publications, print limits of physical ads, mailers, POS, digital, Web and e-mail, in-store or on-premise, logos, signage, reality." physical items, apparel and merchandise; even temporary tattoos can become interactive and come alive.

- Frank Biocca, Taeyong

Interested? Then aim for my picture below and get a small taste of interaction.

Kim and Mark Levy Cheers!

Don Billings, Publisher If you believe your customers would be delighted to experience AR, our friends at iMi Agency and PromoMark would love to give you the full hospitality download.

in the Mix www.intheMixMagazine.com

3

4

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

5

CONTENTS

18 Innovate

38

26 22 6

in the Mix Fall 2012

14.

SPOTLIGHT ON - Robbi Jo Oliver Director of Wine & Spirits and Director of Training Mastro's Restaurants LLC

18.

TECHNOLOGY - The Browser War by Adam Billings

20.

LEGAL JOURNAL - Liquor Licensing Trends for New York State Hotels by Theresa M. Russo and Alissa M. Yohey

22.

BOOK REVIEW - “Icewine” by author R.R. Bruno

28.

MENU, MENU ON THE WALL - WHO'S THE FAIREST OF ALL? By Ned Barker

38.

SPOTLIGHT ON - Francesco Zonin, President, Zonin USA

58.

SPOTLIGHT ON - A.J. Freeman, On-Premise National Account Manager, Duckhorn Wine Company

76

in the Mix www.intheMixMagazine.com

7

CONTENTS

64

18

60

40

Indulge 40.

DISTILLING WITH CRAFT - A look at different sized artisan distillers

60.

SAMUEL ADAMS FALL BREW PREVIEW

64.

A NEW ERA FOR JACKSON FAMILY WINES A look into the family of this family business

72.

TALES OF THE COCKTAIL - Highlights from the 10th Anniversary including The BACARDI 150th Anniversary USBG Hand-Shaken Daiquiri Competition Sponsored by BACARDI Rum and in the Mix Magazine

82.

CASHING IN ON THE SWEET WINE RESURRECTION by Tim Hanni

88. MUSCAT: THE SMELL OF SWEET SUCCESS by Ed Korry 90.

GEORGE WASHINGTON'S NEW WHISKEY - Founding Father Of American

26 Distilling Is Back! By Larry Olmsted 22

8

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

9

CONTENTS

Explore 24.

WHEN GOD GIVES YOU LEMONS, MAKE LIMONCELLO!

By Tony Abou-Ganim

32.

THE AVERY BAR at The Ritz-Carlton, Boston Common by Thom McCorkle

52.

A ROOM W ITH A VIEW: A B OV E T H E RO O F TO PS O F RO ME , InterContinental’s sumptuous Hotel De La Ville by Helen Benefield Billings

84.

THIS BEACH BAR ROCKS - Sammy Hagar’s Beach Bar & Grill

24.

18

32.

52

18

26 52. 22 10

in the Mix Fall 2012

84.

in the Mix www.intheMixMagazine.com

11

CONTRIBUTING WRITERS Media Print

Tony Abou-Ganim, The Modern Mixologist, is an accomplished bar chef and consultant who has created several original cocktail recipes including the Cable Car, Sunsplash, and Starlight. He has recently authored The Modern Mixologist: Contemporary Classic Cocktails (Agate Surrey).

Theresa Russo is a par tner of Wilson Elser’s Albany office, has extensive experience assisting clients in both New York state and New York City with liquor licensing.

Digital

Web

Video

PUBLISHER DON BILLINGS

E D I TOR I A L A N D D E S I GN EDITOR Don Billings M anaging E dito R M ic h a e l R ave n P R I N T & WE B C R E AT I V E D I R E C TO R Kester Cockrell A S S O C I AT E E D I TO R C e le s t e D in o s ASSOCIATE EDITOR Helen Benefield Billings PROOFREADER & COPY EDITOR Christine Neal A dv ertising S ales , m ike @ itm m a g .co m

Alissa Yohey, counsel of Wilson Elser’s Albany office, has extensive experience assisting clients in both New York state and New York City with liquor licensing.

Ned Barker is a hotel industry veteran and principal of Grill Ventures Consulting, Inc. (www.GrillVC.com). Specializing in F&B, GVC works with both hotel and restaurant companies. GVC’s work ranges from full concept development to operations/ marketing review & analysis, to special one-off project assignments.

Thom McCorkle is a National Account Manager for the supplier, Pernod-Ricard USA. With 16 years in the beverage industry, Thom focuses on hotels and casual dining accounts.

Edward Korry is an Associate Professor and Chair of the Beverage & Dining Service Depar tment in the College of Culinary Ar ts at Johnson & Wales University in Providence, RI. Edward carries many cer tifications as well as being an executive member of the board of directors for Society of Wine Educators; and an executive board member of the US Bar tenders Guild Master Accreditation program.

E ditorial and Business Of f ice

1 1 9 6 B u c k h e a d C ro s s in g Wo o d s t o c k , G A 3 0 1 8 9 7 7 0 .9 2 8 .1 9 8 0 F a x 7 7 0 .5 1 7 .8 8 4 9 m ike @ i t mm a g . c o m / in t h e M i x M a g a zi n e . c o m

i n t h e M i x m a g a z in e is p u b lis h e d q u ar ter ly by iM i A g e n c y. A ll r ig h ts re s e r ve d . No p ar t o f th is p u b lic a tio n m ay b e re p ri n ted or o th e r w is e re p ro du c e d w ith o u t w r i tten p e r m is s io n f ro m th e p u b lis h e r. i n t h e M i x is e x c lu s ive ly o p e r a te d an d ow n ed

by I n c e n tive M a r ke tin g I n c .

Submissions: Incentive Marketing Inc. assumes no responsibility for unsolicited manuscripts or photographs.

Visit our website intheMixMagazine .com f o r g u ide lin e s o n h ow to s u b m it in q u i r i es o r c o n ta c t o u r e dito r s .

Adam Billings is the Director of Creative, Technology and Innovation at iMi Agency, a full service marketing agency in the hospitality industry. He has been with iMi for 8 years and manages adult beverage programs for chain restaurant, hotel and concession clients.

Tim Hanni is a wine and hospitality industry consultant, educator, and consumer researcher. In the wine industry for more than thir ty-five years, he is one of the first two resident Americans to complete the examination for, and earn the credential of, Master of Wine. He is also a professionally-trained chef and a Cer tified Wine Educator accredited by the Society of Wine Educators.

Travel and Hospitality Industry writer Helen Benefield Billings has been with in the Mix since its inception in 2004. Her childhood on Sea Island, GA, spent literally steps from the grounds of the 5-Star Cloister hotel, instilled in her the strong belief that creating happy customers and inspiring brand loyalty lies in the attention to small details coupled with warm, attentive service.

12

in the Mix Fall 2012

Larry McGinn, Partner Celeste Dinos, Partner D o n B i l l i n g s , Fo u n d in g P a r t n e r

Our cover shots are courtesy of our friends at Hudson Whiskey, a craft distillery in New York. The shots forecast a feature called “Distilling with Craft” that highlights distilleries and their unique stories (Page 40). You will also want to check out, “George Washington's New Whiskey: Founding Father of American Distilling Is Back!” by Larry Olmsted, from his column, “The Great Life,” at Forbes.com (Page 90). It details the rebuilding of our favorite founding father’s distillery at Mount Vernon. Apparently, Mr. Washington owned one of the largest distilleries in 18th century America, and made a pretty good rye, to boot!

Thirty years ago the Jackson family founded a little winery called Kendall-Jackson. Today, Jackson Family Wines is still a family-owned and family-run business, but with 30 wineries now, scattered all over the globe. Here is your chance to meet the new Millennial Jacksons – Katie, Julia Managing Editor Creative Director and Christopher – and take a look at their unique business (Page 64).

Tales of the Cocktail turned 10 this year! As usual, we have a recap of the week’s favorite events, parties and dinners, including a special section on the BACARDI 150th Anniversary USBG Hand-Shaken Daiquiri Competition, sponsored by BACARDI Rum and in the Mix magazine (Page 72).

Kester Cockrell

Follow to

Follow to

Website

facebook

Mike Raven

Enjoy this wonderful, colorful season!

Mike Raven Managing Editor in the Mix

in the Mix www.intheMixMagazine.com

13

SPOTLIGHT ON

Robbi Jo first started working for the Mastro organization in 2000, beginning as a bartender and quickly becoming a bar manager. Always working on her wine and spirits knowledge, she became part of a corporate training team and helped open three California Mastro's.

After opening the Thousand Oaks store in November 2007, Robbi Jo’s aptitude for wine and spirits was recognized and she was promoted to a corporate position, Director of Quality Guest Services. In 2008, she was promoted to Director of Training, and in late 2010 she assumed the Wine & Spirits Director position while keeping the Director of Training role.

14

in the Mix Fall 2012

ITM: How many restaurants does Mastro’s currently operate?

malbec. At our Thousand Oaks location, the guests there love Central Coast pinot noirs.

RJO: Mastro’s currently has nine locations in four states: four in southern California; three in Scottsdale, Ariz.; one in Las Vegas, Nev.; and one in Chicago, Ill. We are in the process of expanding our flagship restaurant, BH. We are adding a third floor (about 120 seats) that will open in September of this year. We are also opening our tenth location in Palm Desert, Calif. this November. We are looking forward to opening many new locations in exciting cities.

ITM: The cocktail list is impressive to say the least, with 30 well thought-out libations. What decides the cocktails for the program?

ITM: I assume your core wine project takes a lot of your time. What kind of process do you go through to arrive at your decisions?

RJO: We blind taste every wine submitted for by-theglass selections and the majority of our by-the-bottle selections. We currently have over 50 by-the-glass selections, so we taste quite a bit of wine. The whole core process, from vendor meetings, blind tastings and selection processes to rollouts and staff trainings, takes a full three months.

ITM: You have some serious wines on your by-the-glass list: Justin Justification, Etude Pinot Noir, Duckhorn Merlot and Frank Family Cabernet Sauvignon. You’re not foolin’ around, are you?

RJO: We do have some really great high-end, highquality selections for our guests. We also have a wonderful variety of great-value as well as hard-to-get boutique wines by the glass to choose from. All of our guests have different styles and price points they are looking for, so we want to have something for every guest. The best part of our by-the-glass program is that we pour a third of a bottle in every by-the-glass. Our guests love that!

ITM: What is the best-selling varietal you sell by the glass?

RJO: Mastro’s does have, in my opinion, the best steaks so it is not surprising that cabernet sauvignon is our best seller. Of course we sell lots of pinot noir, chard and bubbles!

ITM: How many items do you have on your core wine list, and do you have a list that individual restaurants can add to their lists from?

RJO: We have a little over 150 core placements by the glass and by the bottle. This leaves room for the individual restaurant’s wine director to add wines that fit their location and guest preferences. Each restaurant has its own personality and we want the wine lists to reflect that. For instance, our Chicago guests love

RJO: We take into consideration several factors when creating our specialty drink menu. First, we look at sales from the previous year and keep the popular drinks.

With the underperforming drinks, we either completely take them off or edit them to be more current. During core, we have a handful of talented mixologists come and present the latest trends and spirits to our beverage panel, which consists of managers, bartenders and me.

We then proceed to “Mastro-ize” the drinks we liked to fit into the theme we have picked for that core.

This year, like lots of places, we added more classic Prohibition-style drinks and updated our current drinks with fresher ingredients and some artisan liquors and spirits. We think the list has lots of variety and hopefully something for everyone.

ITM: Do the Steakhouses and Ocean Club seafood outlets have the same wine lists?

RJO: The core placements are, of course, the same at each location. You will also find quite a few of the usual suspects on every list. But like I said before, each restaurant wine director does an amazing job enhancing their list to cater to their guests’ preferences.

So it is very safe to say that you would find a unique wine selection at each location.

ITM: What do you see as the new up-and-comer varietal for by-the-glass?

RJO: Every year we add a couple of “not so mainstream” varietals to our core by-the-glass list. Sometimes they work out and sell quite well, but most of the time we know we are placing them for our more adventurous guests. We have added Ribera del Duero, Rolle, Aglianico, Chenin Blanc and Beaujolais to name a few in the past few cores. Basically, we have never really followed the trends. We just want the list to be fun and have something for everyone.

ITM: Can you give us an overview of what kind of programs you have in place for training the wait staff and bar associates?

RJO: As for wine and spirits training, we have several programs. At the corporate level, we host quarterly wine seminars. Each quarter we select a particular varietal, region or category to be the focus for the whole quarter. This past quarter we revisited chardonnay as our varietal of choice (we hadn’t pick that varietal since mid-2009). The seminar is a two-hour class that we in the Mix www.intheMixMagazine.com

15

teach at each location. For this class we selected six to seven chardonnays from around the world that were represented on each location’s list. We begin class with a discussion of the varietal, growing regions, aromas, etc.

We then have the staff blind taste each wine, one by one with the group. We use the Court of Master Sommelier deductive tasting method. The staff then will guess which wine it is on their list. We believe that by teaching our staff what each wine tastes like according to region and winemaker, they will be able to guide the guests into a wine the guest will enjoy.

Our sommelier program encourages any of our staff members to take any level of the Court of Master Sommelier. If an hourly staff member passes, we reimburse them for the entire tuition. When a manager or chef wishes to take the course, we will pay for the class up front. Including managers, chefs and hourly, we now have well over 60 Intro levels, 20 Certified and our first Advanced passed a few months ago. We have two others studying for the Advanced as well.

Every March we host our annual specialty drink class. This is when we educate and taste-test the staff on all our new exciting drinks, spirits and liquors. At the store level, our wine directors and bar managers have daily pre-shift meetings where winemakers, representatives and spirit educators are invited to taste and discuss their products. We have several wine directors and bar managers who are excellent teachers as well. They host monthly classes for staff to voluntarily come in and learn about various topics.

We are very proud of our training program and are always looking to improve and grow, as we know our guests are becoming more educated as well. All of the efforts we make for education are all for one purpose: to enhance guest experience. We believe that the more tools our staff has to guide the guest to the best experience, the more successful they will be. This, we hope, will lead to happy guests and isn’t that what all this is about?

ITM: Finally, can you touch on your craft beer program and how it’s working for you?

RJO: Mastro’s has really come a long way with our craft beer program and certainly can grow even more. We have about seven craft beer selections on our core. We leave the rest up to the restaurant bar manager. Some of the best craft beer is made locally in each market.

For example, our Chicago bar manager has a great relationship with the local breweries and is able to get hard-to-get boutique selections that our guests love.

With all the correct glassware needed for serving the beer selections properly, we sure have seen our glass inventory rise. But that is a good thing, because we want our guest to have the best experience no matter what they are drinking.

16

in the Mix Fall 2012

"Our sommelier program encourages any of our staff members to take any level of the Court of Master Sommelier. If an hourly staff member passes, we reimburse them for the entire tuition.

When a manager or chef wishes to take the course, we will pay for the class up front.

Including managers, chefs and hourly, we now have well over 60 Intro levels, 20 Certified and our first Advanced passed a few months ago. We have two others studying for the Advanced as well."

in the Mix www.intheMixMagazine.com

17

ADAM BILLINGS

The Browser WAR

If you haven’t picked a side, you should consider your options.

There are really only three browsers that share the majority of the World Wide Web: Microsoft Internet Explorer (IE), Google Chrome and Firefox. The next closest rivals are Safari and Opera, which when combined only represent 8 percent of the market share.

We are at an interesting crossroads in the browser world. Not since 1995 have we seen such fierce competition.

In May 2012, Google Chrome took over as the leading browser of the world, which was previously held by IE (according to StatCounter, the premiere Web analytics company). If you haven’t heard about Chrome, it’s probably because it’s relatively young (founded in 2008) and most of its success has been overseas. If you’re not a tech geek like me, you probably haven’t thought twice about which browser is best for you.

For most people, the search engine is far more important than the browser. Whether you are a fan of YAHOO!, Google, Bing, Ask or the old-school AOL, the browser you choose makes for an equally important decision.

Thank goodness there is more to life [big yawn] than Internet Explorer. Choosing the right browser is more important than you think. It is used every time you search the Web on your computer, tablet or smart phone. Each has its own positives and negatives like all great competitors, but understanding the differences will help you make the right decision.

Since everyone has an opinion, here is mine:

Microsoft IE has been the true workhorse for at 18

in the Mix Fall 2012

least the past decade. It is highly compatible with most Web sites and easy to use, but what it gains in usability, it lacks in speed. IE is by far the slowest of the three browsers. If you prefer to saunter through rather than surf the net, then this tried-and-true option will certainly suffice.

Firefox was the dark horse when it emerged in late 2004. With a fiery fox adorning the logo, it was quickly adopted by the anti-Microsoft geeks. Today it still represents the alternative to large Internet conglomerates. But more importantly, it’s fast when the browsing gets heavy. Firefox provides the most tools for developers, so it’s no secret that they prefer the fox.

Google Chrome is the shiny new toy we all want to play with. It’s fast out of the gate, secure and plays well with all of Google’s must-have tools. Nowadays, there’s not much that Google doesn’t do well and this is no exception. Because Chrome is the youngest of the three browsers, it lacks some fine-tuning compared to its competition. What Chrome seems to handle exceptionally well is HTML5, the latest and greatest programming language that is used by the best new Web sites.

One thing’s for sure: If you publish content for the Web, you should make sure it functions properly across all three browsers.

Adam Billings is the Director of Creative, Technology and Innovation at iMi Agency, a full service marketing agency in the hospitality industry. He has been with iMi for 8 years and manages adult beverage programs for chain restaurant, hotel and concession clients.

T his bottle was designed in the style of an original Dutch stone spirit bottle.

On the front label is the Nolet family crest, and on the back is a list of the 10 Generations.

The meaning of this iconic crest can be traced back centuries.

In mythology, the unicorn is the only foe the lion fears. On the Nolet family crest, these majestic creatures represent courage and the fighting spirit.

The only change made to the Ketel One Vodka bottle shape came at the request of bartenders.

The neck was lengthened so bartenders could get a better hold of it, making it easier to hold and pour for better cocktail making.

Please enjoy responsibly Š Diageo 2012

The distillery was founded over 300 years ago in 1691 by Joannes Nolet, the beginning of a long family tradition of distilling expertise.

The name Ketel One is derived from Distilleerketel Number 1, a Dutch word meaning 'pot still.' It is probably one of the only vodkas in the world to be named after a key element in its production process.

The hand-drawn illustration on the front of the bottle is of the original copper pot still 'Distilleerketel Number 1,' after which the vodka is named.

in the Mix www.intheMixMagazine.com

19

LEGAL

Liquor Licensing Trends for New York State Hotels

A growing trend in the hotel industry is the addition of “market” areas within hotels, where guests can purchase a variety of items, including microwave meals, snacks and beverages. If a hotel wants to sell alcoholic beverages from its market, it must hold a liquor license. New York’s Alcoholic Beverage Control Law does not currently have a mechanism for licensing these “markets,” but there are ways hotels in the state can obtain a liquor license for these areas.

If a hotel holds a hotel liquor license, which is common in a full-service hotel, it may apply for an additional bar license to sell alcoholic beverages in its market. In a hotel with a liquor license, guests are permitted to take alcohol to their rooms and other areas of the hotel to consume. Guests, however, cannot leave the hotel with wine or hard liquor purchased in the hotel, although they can take beer off the premises.

If a hotel does not hold a liquor license, as is typical in limited-service hotels, it may apply for a liquor license specifically for the market.

This type of license requires that the hotel sell food items in the market and provide

seating within it or adjoining it. To meet the minimum food requirements, the offerings must be more substantial than chips and crackers, and can include such things as microwave meals, soups, salads and sandwiches. While beer may be taken out of the market area or an adjoining seating area included within the licensed premises, wine and liquor must be consumed in the market/seating area.

Please note that the sale of wine and/ or spirits in hotel markets has one additional requirement: Hotel employees must “serve” the wine and/or spirits to guests (i.e., uncork the wine or pour/mix spirits).

Theresa Russo (left), partner, and Alissa Yohey (right), counsel of Wilson Elser’s Albany office, have extensive experience assisting clients in both New York state and New York City with liquor licensing.

20

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

21

BOOK REVIEW

In his new book, “Icewine,” author R.R. Bruno creates a stylish and sophisticated mystery adventure. In this first installment of a new series, readers are introduced to the main character, Alex James, as well as being introduced to a promising new author.

“Icewine” is elegant, fresh and bold — with all of the characteristics of a great wine.

The cast of characters makes for an extraordinary combination: Alex James, the owner of a boutique hotel and gourmet restaurant in London; his girlfriend, Angelica Lupo, an enchanting Italian wine buyer; and Ahmed Rebani, his old college friend who is an Egyptian philanthropist and gourmand.

The adventure begins when the trio purchases a vintage bottle of Felinger Icewine at a famous London auction house.

The bottle had once belonged to Hermann Goring, the man who was second in command to Adolf Hitler. After consuming the wine at a birthday dinner, the trio, by luck, uncovers a microfilm on the underside of the label that was hidden there by Goring.

They find it holds a valuable clue to a fortune of gold and artwork Goring hid during the waning months of the war; a fortune that was to be used to begin a new Reich. As they decipher the clue and follow it to the riches, they quickly discover that there are other forces after them and the microfilm — dangerous Nazis, who desire the precious microfilm and will stop at nothing to retrieve it and the riches, to finance their destiny. A new Reich!

R.R. Bruno combines all of the elements of plot and character that make for a truly great story, establishing him as an author to watch in the mystery-adventure genre. Readers will inevitably be left anxious for the second installment in the series, “French Wine.” R.R. Bruno, who lives in Palm Desert, California, has lived in Europe and traveled the world extensively.

He interweaves his love for food, wine and travel into his novels.

22

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

23

itting at the bar at Due Forni, a wonderful little pizzeria in the Summerlin hamlet of Las Vegas, George was enjoying his first Negroni of the evening alongside a plate of Polipo, braised Mediterranean octopus with arugula. With his Branzino entrée, Billy the barman recommended a glass of Banfi Gavi, which paired beautifully.

After dinner while George was savoring an espresso, Alex Taylor, one of the restaurant partners, approached with two small glasses of

cloudy, yellow liquid. “House-made limoncello with our complements!” he said, offering George a glass.

Taking the first sip of the chilled liqueur, George found it beautifully sweet with a tart, crisp flavor of fresh lemon.

“Delicious! Thank you!” George said. “I have never tried this before.” Alex explained that they make their own at the restaurant but that limoncello’s origins are rooted in the Amalfi Coast region of Italy in the beautiful city of Sorrento. Being the bon vivant and world traveler that he is, George did not need to be told twice.

Thinking that the best way to explore this part of Italy would be by ship, he immediately checked in with his favorite cruise line, Crystal. George booked a trip for the next day on the Serenity, sailing out of Venice with an overnight stop in Sorrento. Arriving in Venice early, he knew he wanted to visit Harry’s Bar for a couple of Bellinis and their signature Croque Monsieur sandwich before boarding the ship.

24

in the Mix Fall 2012

When the ship docked in Sorrento, George was anxious to explore the coveted capital of limoncello, and he did not have to wander far.

The port offered many cafes and restaurants in which to eat and sample the local flavor. He also discovered numerous open-air fruit stands and was amazed by the size of the luscious lemons, clearly the secret to the region’s amazing liqueur.

Finding his way up several winding streets, he arrived in the heart of the city to discover a lot of shops that were making and selling limoncello.

Since the liqueur is made by the maceration of the local lemon peels in high-proof neutral alcohol, no distillation is required. It seemed like everywhere he turned he was offered a sample of the local’s limoncello, all of which he graciously accepted and found to be wonderful.

Sitting in a café after all of this tasting, George realized he was desperately in need of a meal. He asked the waiter to recommend somewhere one might go for lunch. “Take the ferry to Capri,” the waiter said. “Find a little trattoria called Buca del Bacco on Via Longano, and have the pizza.”

George bought a ticket and boarded the ferry for the quick trip to Capri, with great expectations of a wonderful lunch. Once in Capri and after several stops for directions, he

found Buca del Bacco tucked away at the end of Via Longano. Upon entering, he was greeted by the smell of their wood-burning oven and the wonderful Neapolitan pizza the region is famous for. Seated at a small table near a large open window overlooking the beautiful coastline, George could not help but understand the romance of Capri and how wonderful it would be to fall in love in this magical place.

Just then the waiter broke this spell and brought him a beautiful insalata caprese, the salad inspired by Capri made of local tomatoes and house-made mozzarella, served with a carafe of the region’s white wine. The secondo consisted of a small serving of homemade fettuccini in a lemon sauce with another wine pairing. Finally it was time for the Neapolitan pizza, topped with fresh tomatoes, mozzarella, basil and sausage. After George finished his last bite, the waiter approached with a bottle of the telltale yellow liqueur and a frozen glass, and set them on the table for him to help himself. What an amazing meal and amazing hospitality!

BELOW: The Crystal Serenity sailing into Venice Italy. crystalcruises.com

in the Mix www.intheMixMagazine.com

25

There are many wonderful brands of limoncello available on the market, but if you’re a little adventurous and patient, try making your own!

Homemade Limoncello 15 lemons 2 bottles (750 ml each) 151-proof Everclear 4 cups sugar 5 cups water Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a vegetable peeler so there is no pith on the peel.

In a large glass jar add Everclear and lemon zest. Cover the jar and let sit for 60 days in a cool dark place. After 45 days, strain the mixture to remove the lemon peels and return it to the jar for the remaining 15 days.

In a large saucepan, combine the sugar and water; bring to a boil. Remove from heat and let the syrup cool before adding it to the limoncello mixture. Allow your limoncello to rest for an additional 45 days. After the resting period, bottle and keep in the freezer until ready to serve.

Sponsored by Casino Del Sol Resort November 16 -18

Interested in obtaining Tony’s services or products for your brand company, hotel, or restaurant?

Contact Andrea Day 702-218-1989 andrea@ themodernmixologist.com For a complete list of Tony’s books, products and bar tools: themodernmixologist.com 26

in the Mix Fall 2012

The Tony Abou-Ganim Southwest Spirit Summit is planned to be a three-day celebration of spirits that will bring together leading talents, brand representatives and well-known chefs for an exciting adventure in mixology, cuisine and fun. Members of the food and beverage trade and the public are invited to attend the weekend, which will include seminars, actionpacked competitions, tasting rooms, spirited dinners and more.

Beneficiaries are The Helen David Memorial Fund for Breast Cancer, which provides support for families of bartenders whose relatives have been affected by the disease; the Museum of the American Cocktail in New York City; and Speed Rack, the exciting national women's bartending challenge that raises funds to benefit breast cancer research.

For more information please visit www.swssummit.com.

in the Mix www.intheMixMagazine.com

27

NED BARKER

now White’s Evil Queen never asked this question. But last July it was answered at Tales of the Cocktail. The coveted Spirited Awards® bestowed the World’s Best Cocktail Menu award to London’s Callooh Callay. But a peek at any of the initial ten nominees’ menus is sure to be “thirst-inducing,” one of Tales’ criteria for World’s Best. The other criterion is “innovative” and the rules add that “design and content will be considered.”

I recently examined a number of hotel bar menus and found them sorely lacking in Tales’ criteria.

Hotel bars are witnessing an explosion of newlydiscovered flavors, new products and techniques, and imaginative recipes inspired and created by a new breed of professional bartenders who have elevated the industry. But are the bars’ menus keeping up the pace? The ones I’ve seen don’t reflect the outbreak of creativity and learning going on behind the bars. It seems that many hotels have done the hard part, lifting the quality of the

28

in the Mix Fall 2012

offering, but have left the easier part, an innovative and thirst-inducing menu, for another day. They’re in a passive state of suspended animation – as if they’ve eaten from the “poison apple.”

Before we look at some ideas to boost the impact of your bar menu, let’s make sure we’re on the same page. In other words, is this important?

My case for the value of a bar menu isn’t about check average; it’s about marketing and about first impressions. If your menu is featured on your web site – and it should be – then be assured that it factors into the decision customers and even hotel guests make about where they want to go for an evening or the weekend. There’s more: Maybe I can’t tie occupancy to the bar menu, but Technomic’s 2011 Hotel Food & Beverage Consumer Trend Report stated that “About two out of five consumers say on-premise bars or lounges are important when deciding which hotel to patronize.”

FIRST, does your menu have a personality or is it simply a list of items? A few issues back, I wrote about making lists of spirits seem special by personalizing them with recommendations from specific bartenders, managers, owners or even the House. But hotel bars can do even more to create a personality.

How about some attitude? Consider Spirited Awards winner Callooh Callay and their Fancy Pants Gin Sour: “We added Sencha green tea and orgeat to make a Beefeater 24 Gin Sour, to make it all fancy pants. Why? Because we can.” The Roosevelt in Sydney, Australia seems to have quite a personality. Their description of one signature drink includes this statement: “Dr. Emmett Brown & our own Dr. Phil went for a joyride in the famous DeLorean and brought back this concoction from the future.” A menu personality doesn’t have to be fun or clever – authentic, helpful, informed and experienced are attributes that can come through as well.

in the Mix www.intheMixMagazine.com

29

SECOND, what do I learn when I read your menu? Perhaps engaging the customer by offering information, even education, sounds erudite or stuffy, but another of the nominees, London’s Whistling Stop, presents a glossary at the end of their menu.

Nominee Clover Club, in Manhattan, shares a bit of history with each cocktail category.

Under the Collins & Fizzes header, they offer this lesson: “Collins and fizzes are both, in essence, sours topped with soda. For example, the Tom Collins and the Gin Fizz are made virtually the same way, except the Collins has ice and is made in the glass that it is served in while the fizz is shaken, strained and served with no ice. Oh, and to keep things interesting, sometimes if you simply add soda water to a drink, that makes it a fizz too. No one said this was easy. Cheers.” I found my favorite bar menu education piece in last year’s Spirited Awards menu winner, London’s Artesian bar at the Langham. Their amazing but simple Cocktail Flavour Map graphically positions each of their cocktails on a kind of scatter chart, according to its degree of flavor attributes such as Light & Crisp, Delicate, and Fruity & Refreshing.

FINALLY, is décor or atmosphere important to your bar? If so, consider whether your menu offers any décor or atmosphere. Graphics and images can be used to step up the décor of your menu. And it doesn’t take four-color printing. The Clover Club sets their menu atmosphere by printing on special paper and by adding a small amount of black and white graphics. But if you want to see what can be done in four-color, check out the astonishing menu of Bar le Forum in Paris, another Spirited Awards menu nominee. The menu creates emotional connections by presenting a story for each spirit category. The Rhum/Rum page pictures a cigar-smoking man with his dog, on a Kingston porch. The whisky section tells the story of making whisky through photographs spanning several pages.

If your menu is just a list, make that call to Prince Charming now, or suffer the demise of the Evil Queen.

Ned Barker is a hotel industry veteran and principal of Grill Ventures Consulting, Inc. (www.

GrillVC.com). Specializing in F&B, GVC works with both hotel and restaurant companies.

GVC’s work ranges from full concept development to operations/marketing review & analysis, to special one-off project assignments.

30

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

31

In an area like Boston Common, there seems to be no shortage of hotel bars, lounges, theater and nightlife. A relative newcomer and one choice not to be missed is Avery Bar at The Ritz-Carlton, Boston Common.

Just over a year ago this past July, The Ritz-Carlton debuted the newly-renovated lobby, complete with a new bar and lounge. Avery Bar sits right off the hotel lobby and has become a favorite of guests and locals alike. Located at 10 Avery Street, in the heart of the Boston theater district, Avery Bar joins a modern American bistro, called Artisan Bistro, and has been a welcome addition for Ritz-Carlton guests and locals.

32

in the Mix Fall 2012

This new cocktail venue reflects elegance and sensibility tempered with midcentury-inspired furniture and lighting. The space is a modern, sophisticated design that is a cocktail destination with small plates for tasting and sharing, both for hotel guests and local residents longing for a more stylish, relaxed experience. Some of the items on the menu are perfect for splitting among friends: chilled gazpacho verde; an artisanal selection of Greek, French and Italian olives; cured meats; and foie gras and chicken liver terrine. And for those with a sweet tooth, a selection of miniature Girl Scout cookies or seasonal macaroons will satisfy dessert cravings.

The bar space offers 65 seats with residential retro-style lounge seating. Avery Bar’s main focal point is a 13-seat, arch-shaped bar topped with hand-selected Italian marble, highlighted by a dramatic chandelier that provides a warm glow.

A new elevated fireplace enhances the room’s dramatic feel, and two separate and distinct seating areas offer ideal semiprivate options. Furnishings include butter soft leather chairs that mold and melt to your body, as you lounge and sip classic and modern craft cocktails, including ten signature martinis.

in the Mix www.intheMixMagazine.com

33

The cocktail menu features “The Avery Ten,” a clever nod to the bar’s address at 10 Avery Street. The Avery Ten martini selection showcases classic martinis along with a few specialties of the house including The Martinez, a tasty gin martini with maraschino liqueur and angostura bitters; and The Fire, boasting gin, dry vermouth and a delicious jalapeño-stuffed olive, which enables this cocktail to live up to its name. For those who can’t decide between a vodka or gin martini, The Vesper martini has both vodka and gin, along with Lillet Blanc and just the right amount of citrus from a lemon twist. Rounding out the list are delightful versions of dry, dirty, sour, sweet, and Russian martinis.

One of the specials of the cocktail menu is the Ritz Jam Cocktail with Berkshire Ice Glen Vodka, freshly-squeezed lemon juice, simple syrup and a spoonful of seasonal locally-made jam.

Many of the classic cocktails with a twist are well represented, such as the Sparkling Ginger Negroni, with Campari, gin, ginger liqueur, sweet vermouth and prosecco; the Orgeat Pisco Sour, which is made with pisco, orgeat syrup and egg white; and the Agave Sazerac, with rye whisky, agave nectar and absinthe. Also let’s not forget how popular tea is in Boston, and the Southie Tea Party, with Irish whiskey, clover honey syrup, fresh lemon juice and Yellow Chartreuse, does not disappoint.

Avery Bar has an impressive but not overwhelming wine list, a great selection of bottled beer and beer on tap, and cocktails that call to mind pre-prohibition and early 1950’s classics, to fit your own style and taste.

Lounge chairs, popular in the mid-20th century provide accent seating with interesting angles. The classic handcrafted furniture is updated for today’s relaxed, casual living. A fireplace has been installed and elevated to eye level for a dramatic visual upon entry. The new look and feel exudes an inviting palette of colors, from walnut wood-paneled walls, to textured fabrics and the hand-knotted area rugs from the Himalayas covering the Italian marble floors, which soften the space with a cozy and relaxed mood.

With all that Avery Bar has to offer, the celebration of the one-year anniversary looks to be the first of many to come.

Avery Bar is open Sunday through Thursday, 5:00 p.m. to midnight; Friday and Saturday, 5:00 p.m. to 1:00 a.m.

34

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

35

36

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

37

TAKE 5

After graduating from Milan's Luigi Bocconi University in 1998 with a degree in business and economics, Francesco moved to the United States to begin work on behalf of Casa Vinicola Zonin and the Zonin family’s estates. He aimed to gain firsthand experience with what was becoming an export market of vital importance for his family's company.

He was directly responsible for developing the network of importers and distributors for all of the wines. At the same time, he devoted himself to developing Barboursville Vineyards estate in Virginia.

Francesco returned to Italy in 2002 to work at the family’s company headquarters in Gambellara. There, he was responsible for the management of the export department, whose structure and operation he dramatically transformed. In 2006 he was appointed, along with his brother Domenico, as an Executive Vice President of Casa Vinicola Zonin S.p.A. In this role, he took on responsibility for all of the firm’s commercial activities in Italy and abroad.

38

in the Mix Fall 2012

ITM: Our readers are some of the best hoteliers and restaurateurs in the country. What would you like to say to them about the features and benefits of using Zonin Prosecco by-the-glass?

Riserva was awarded 91 points from Wine Spectator: "This is a massive Chianti Classico, with lots of fruit and round tannins. Full and velvety. So beautiful and exciting. Drink now. 50,000 cases made. – JS."

FZ: One of the best features is that Zonin Prosecco comes in four sizes: 187ml, 375ml, 750ml and 1.5L. Each size has the most competitive price in the market. The benefit of the different sizes is the compatibility of the many outlets in hotels! The 187s are perfect for by-theglass and mini bars. The 750s are perfect for the wine list and catering as well as the 1.5L size, and the 375s do very well on the wine list, in mini bars and also for inroom and room service! In addition, some of the hottest cocktails right now are mixed with prosecco. Bellinis and mimosas are great for brunches and poolside, and the possibilities for other cocktails (happy hour, dinner) are limitless! With our very competitive price, the return on investment is substantial!

ITM: What is your favorite high-end red and white wine for steakhouses and luxury hotels? And a favorite popularly-priced red and white for everyday restaurants?

ITM: I had a bottle of Principi di Butera Nero d’Avola the other day and it was delicious. Can you give us a couple of other esoteric favorites from your portfolio?

"With its

FZ: My favorite high-end red would have to be Acciaiolo from Castello D'Albola. It is absolutely stunning. The high-end white would be Aquilis from Ca' Bolani. It is brand new to the portfolio and not many Italian wineries produce such amazing sauvignon blancs (in Italy, it is called sauvignon). For the everyday red and white, I would go to the Sicilian Estate, Principi di Butera Nero d'Avola and Insolia – these are fun and esoteric. This estate also produces international varietals, such as chardonnay, merlot

close ties to the land for the past seven generations, the Zonin family heads the largest private vine-growing and winemaking company in Italy. The new generation of Zonin is bringing with it a wave of youthful dynamism as well as experience gained on other continents."

FZ: This is a hard call as Casa Vinicola Zonin has so many wonderful esoteric wines. The family is dedicated to traditional wines and educating the population on the unfamiliar.

However, I would suggest Rocca di Montemassi Vermentino from Maremma, Tuscany and the Masseria Altemura Negroamaro from Puglia (the heel of the boot), as they are not wines you will find in every retail outlet and restaurant. In addition to the Rocca di Montemassi Vermentino, may we also suggest a white wine called Fiano, from our estate in Puglia as well. And since you have already "visited" our Nero D'Avola in Sicily (Principi di Butera), one must try the Insolia. Insolia is the indigenous white grape of Sicily, as the Nero D'Avola is the indigenous red grape of Sicily!

ITM: Castello D’Albola has always been a great onpremise line of wines. What can you tell us about the estate to get the readers excited to try it, if they haven’t already?

FZ: I would start with the winemaker, Alessandro Gallo. He is so passionate about the wines and what he is doing at Castello D'Albola, it is contagious. In this region there are many rules and laws on producing the wine. If Alessandro does not think the wine is ready, he does not release it until it has aged to perfection.

And believe me – he is a perfectionist. His 2007 Chianti Classico was awarded 90 points from Wine Spectator and Top 100: "This is what Chianti should taste like, with plenty of dark cherry and floral aromas and flavors that say sangiovese. Fresh and fruity. Drink now.

50,000 cases made. – JS." The 2006 Chianti Classico

and cabernet sauvignon! All of these everyday wines from Sicily are easy to drink and have a great value.

They also appeal to the Millenials and their desire for discovery.

ITM: Finally, why should our readers feel comfortable when placing your wines on their lists? In other words, what are the principles of Casa Vinicola Zonin?

FZ: With its close ties to the land for the past seven generations, the Zonin family heads the largest private vine-growing and winemaking company in Italy. The new generation of Zonin is bringing with it a wave of youthful dynamism as well as experience gained on other continents. The Zonin family continues to produce high-quality wines and Casa Vinicola Zonin is dedicated to being everything wine to all, from the everyday wines to the estate wines. The Zonin family owns all of the wineries, which allows them to control all aspects of the winemaking, from the vineyard to the glass!

Zonin Video in the Mix www.intheMixMagazine.com

39

By Mike Raven

40

in the Mix Fall 2012

There are artisan distillers of every shape and size out there, and the number is growing. According to the American Distilling Institute, there are more than 350 licensed distilleries in the U.S. and Puerto Rico, and the Institute estimates there are at least 50 new ones in the works. In his white paper on craft distilleries, Michael Kinstlick of Coppersea Distilling, LLC wrote that there were 234 operating craft distilleries as of year-end 2011 and the number of entrants is doubling every three years. These are just numbers but this is obviously a trend on the rise! A lot of them are micro-distillers with very regional products and limited distribution. They have outstanding spirits with a loyal following but often don’t have the distribution or enough juice to enable their use by national chains for promotion.

in the Mix www.intheMixMagazine.com

41

y question is, what is a craft distillery?

One answer I found on the Internet (not necessarily the right answer) was this: a craft distillery produces small batches of handcrafted, distilled spirits, equal to less than 50,000 proof gallons per year. Other organizations use numbers like 32,000 to 40,000 cases, and state the distillery should be an independent firm.

Well, some of the best ones have aligned with large marketing firms, including Stranahan’s with Proximo Spirits, Hudson Whiskey with William Grant & Sons, and Death’s Door Spirits with Serallés USA. Tito’s Handmade Vodka certainly produces more than the numbers mentioned above. Does that take them out of the craft distillery category? I don’t think so. If it does, I vote to start a new category. They still do things the same way as they did before and if they have alliances, so what. These alliances are not there to change the way spirits are produced; why would they? That’s what attracted them in the first place.

As for my justifications in picking these fine distilleries, I didn’t care about how much they made, just how it was made — I wanted to highlight handson, highly-crafted products, and specifically, eleven distilleries whose products my readers would want to carry, if they don’t already. So for the purpose of this article, I have picked distillers who would be considered craft distillers, if not by definition then by the fact they distill with craft. I do know that any or all of them will enhance your patrons’ choices and experience in your establishment.

42

in the Mix Fall 2012

Photos: Hudson Whiskey Distillery

h i l l i p s D i s t i l l i n g Company, which by the way is celebrating its 100th year in business this year, brings us Prairie Vodka. It is handcrafted, certified organic vodka made from certified organic #2 yellow corn. The corn comes from three family farmers on the Minnesota prairie who own the land and work it every day.

Sather Organic Farms, Little Big Man Organic Farms and Olson Organics make up the crop producers. (Organic corn is much harder to grow than crops on which pesticides are used). After the harvest, the corn is brought to the farmer-owned distillery in Benson, Minnesota. This sustainable co-op converts leftover corncobs into fuel and returns the leftover distillers’ grains to local farmers for use as feed. It’s a sustainable process for a community that takes pride in the work of their hands. Each batch of vodka is distilled as many times as necessary to get the desired character and smoothness, usually 4-6 times. Once it leaves the distillery in Benson, Prairie Vodka is bottled in the town of Princeton by Ed Phillips and Sons, a fifth generation and family-operated distilled spirits company. With hints of melon and pear on the nose, creaminess on the palate, and a bright, smooth finish, Prairie is among the world’s most luxurious vodkas.

in the Mix www.intheMixMagazine.com

43

ne of my first encounters with craft distilling was when Hubert Germain-Robin and Ansley Coale started making Germain-Robin brandies in the early ‘80s from premium Mendocino County grapes. This excerpt from a letter Ansley Coale wrote gives you the feeling of their pioneering entrepreneurial spirit.

“In 1981, I picked up a hitch-hiker along Highway 101, north of San Francisco. Hubert Germain Robin came from the Jules Robin family, cognac producers since 1782. Hubert told a sad tale: ancient hand-methods of distillation were disappearing as huge firms applied ‘improved’ high volume methods. Hubert wanted to distill using craft methods handed down for centuries from master to apprentice. Hubert bought an antique still from an abandoned cognac distillery and shipped it to my ranch in Mendocino County. We built a redwood shed, and began to experiment with premium wine grapes. The very first time that brandy distilled from pinot noir flowed from the still, Hubert took a long sniff from the sampling glass, turned to me, and said, ‘This is the finest I have ever experienced.’”

Their products range from a relatively inexpensive Craft Method Brandy to Select Barrel XO and Old Havana, both over $100.00. The flagship Anno Domini is an aged pinot noir. Many experts think it is one of the best grape spirits in existence. It is both brilliant and soft, with a creamy sherry note from a touch of 1984 palomino brandy. They only produce 300 750ml bottles annually.

hiladelphia Distilling makes Bluecoat Gin and several other products, including Vieux Carré Absinthe, Penn 1681 Vodka and XXX Shine Whiskey.

PD has this to say about their still, “Custom-made of pure, hand-hammered copper, our pot still is the only one of its design and size in the world.” They go on to say, “Our superior equipment gives us the ability to distill Bluecoat American Dry Gin to be uncommonly smooth, while accentuating complex flavors that today’s spirits consumers demand.” To make Bluecoat Gin, they heat the pot slowly, a process that takes ten hours for the Master Distiller to efficiently separate the impure alcohols from those he desires to bottle as the finished product.

44

in the Mix Fall 2012

hen volunteer firefighter Jess Graber responded to a neighbor's barn fire down the road, he never imagined any good could come of it.

But the barn he made an effort to save belonged to George Stranahan, long-time liquor connoisseur. When the fire settled, the two discovered a shared passion for the Colorado outdoors and a good pour of fine whiskey. And so Stranahan's Colorado Whiskey was born. They developed a recipe for the smoothest, most flavorful whiskey in the world using the purity of their mountain surroundings to their advantage.Well, to your advantage. They say from each thing bad comes something good. For Jess, George, and fine whiskey drinkers alike, it's amazing just how good it can be.

The whiskey is good, if you can get it! They only make about 40 barrels a week. So have mercy when you ask your rep to find some for you.

in the Mix www.intheMixMagazine.com

45

angar One Vodka, owned by Proximo Spirits, is produced at St. George Spirits. The “straight” vodka is a blend of Viognier eau de vie with spirit made from Midwestern wheat, making a perfectly-balanced, fruity, straight vodka. Their claim to fame to me and others is the flavored vodkas: Buddha’s Hand Citron, Mandarin Blossom, Kaffir Lime, Fraser River Raspberry, Spiced Pear and Chipotle (which makes the world’s best bloody mary). St. George Spirits also creates Breaking & Entering Bourbon, Aqua Azul, St. George Gin and St. George Single Malt, Firelit Coffee Liqueur and more. It was started as an eau de vie distillery 30 years ago and the principles of old world eau de vie distillation continue to influence every product they create.

46

in the Mix Fall 2012

ito Beveridge of Tito’s Handmade Vodka graduated with degrees in geology and geophysics, which he used in the oil and gas business. He “got tired of chasing the buck” as he says, and moved back to his hometown of Austin, Texas in the early ‘90s. He used to make flavored vodkas for his friends at Christmas time, so he always had the itch. When the mortgage business he was in got tough, he finally decided to try his luck producing spirits. He had to study up on how to do it (this was pre-Internet), and then started from scratch, going through trial and error until he got it right. He went out and bought every vodka he could

find, tried them all, and picked what he thought were the best two. When he found a formula that he and his buddies considered better than those two, he would be done with his recipe. Then came the hard part: financing, permits, production, sales, and so on.

His financing consisted of his savings and 19 credit cards. His production was a one-man show. Same with the sales: make some, sell some.

“And then at one point we’d gotten a phone call to come to the World Spirits Competition and I was fixing a boiler so I just sent a couple bottles there and we ended up getting the double gold medal, the unanimous judges’ choice. And that was up against 72 vodkas around the world including flavored vodkas. That kind of, you know, helped spur things along.”

Tito’s Handmade Vodka is doing well today.

It is still micro-distilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Word of mouth has spread, and more and more people have tried and bought this fantastic, made-inAmerica product.

Celebrating its American heritage and Texas roots, Tito’s Handmade Vodka has made it official by becoming the first and only spirit brand to be certified Made in the USA. After working closely with the team at Made in USA Certified through a rigorous audit, Tito’s is very proud to announce this new certification. “Now, more than ever, it’s important that people are given tools to make informed decisions when they spend their money,” says Nicole Portwood, Brand Manager.

“By becoming officially Made in USA Certified, we are able to assure our customers that when they support Tito’s Handmade Vodka, they are supporting a 100% American company as well as the economy here at home.” in the Mix www.intheMixMagazine.com

47

eath’s Door takes its name from the treacherous waterway that separates Washington Island from the Wisconsin mainland. With their new state-of-the-art distillery, President Brian Ellison and his crew at Death’s Door Spirits can produce their unique gin, vodka and whiskey in a modern 25,000-square-foot facility, complete with a tasting room.

When the second still is installed, they will have the capacity to produce upwards of 200,000 cases a year. DD’s London Drystyle gin uses juniper berries that grow wild on Washington Island, along with coriander and fennel

sourced from within the state. The vodka has a base of organic Washington Island wheat and organic malted barley from Chilton, Wisconsin. It is triple-distilled and hand-cut, resulting in a spirit that’s smooth and rich. A pioneer in the whisky category, Death’s Door White Whisky has an 80:20 mash bill of organic Washington Island wheat to organic malted barley from Chilton, Wisconsin.

The spirit is then double-distilled up to 160 proof (80% ABV), rested in stainless steel and finished in uncharred Minnesota oak barrels to help bring the “white whisky” together and to meld this unique spirit’s flavors.

ld Rip Van Winkle Distillery has history dating back four generations. The Van Winkle family’s involvement in the bourbon industry began in the late 1800s with Julian P. "Pappy" Van Winkle, Sr., followed by his son, Julian Jr., who resurrected the pre-Prohibition label that the Van Winkles still owned the rights to after selling their distillery and brands in 1972. After Julian Jr.’s death, his son, Julian lll, took over in 1981. His son, Preston, joined the company in 2001 as the Van Winkles look to continue their tradition for generations to come.

The Van Winkles entered into a joint venture with the Buffalo Trace Distillery in Frankfort, Kentucky and all of the Van Winkle’s whiskey production now takes place at Buffalo Trace under the same strict guidelines the family has always followed in order to produce a superior quality product. Aside from the rich family history, Van Winkle bourbons are special for another important reason: their recipe.

All of the Van Winkle bourbons are made with corn, wheat and barley, instead of corn, rye and barley. This "wheated" recipe gives the bourbon a much softer, smoother taste and it also allows the whiskey to age more gracefully.

48

in the Mix Fall 2012

udson Whiskey was started after rock climber Ralph Erenzo bought Tuthilltown Gristmill to open a rock climbers’ ranch. As he puts it:

“Fate is a fickle thing. In 2001, when we purchased the Tuthilltown Gristmill to open a rock climbers’ ranch, the neighbors balked. So we had to find another way. The 240-year history of the mill led us to it. Grain, water, yeast and a new purpose: We decided to make whiskey. With our own skills and a lot of hard work, we converted the two granaries into the first whiskey distillery in New York State since Prohibition.”

As Gabe Erenzo, distiller and Brand Ambassador, says, “The Industrial Revolution dies at the beginning of our driveway.” They are truly all about handcrafted whiskey and the time and work that goes into it. Hudson Whiskey makes five different whiskies: Baby Bourbon, Manhattan Rye, Four Grain Bourbon, Single Malt and New York Corn. They have been given many awards for their products, and for good reason. Give ‘em a try!

Barrel-infused cocktails are popping up in mixology-centric bars across the U.S. The idea is to take un-aged spirits, put them into barrels and infuse the essence of what the barrel has to offer, to create a cocktail rich in flavor and unique in its own right. Tylor Field, Divisional VP Food & Beverage, Morton’s The Steakhouse, saw this as an opportunity to create a signature-style cocktail when Wendy Dunlap with William Grant & Son’s discussed the barrel-infusing opportunity with their Hudson Whiskey brand. “We are testing the barrel-aging concept now in three locations, with Hudson New York Corn Whiskey, Carpano Antica Vermouth and Peach Bitters,” comments Tylor. He goes on to say, “The Morton’s BarrelAged Manhattan is being well received by our guests and we will evaluate the results before making a decision to roll it out to all Morton’s. Based on initial sales, we think this could be a winner.” in the Mix www.intheMixMagazine.com

49

erkshire Mountain Distillers was founded in 2007 by Chris Weld. He tried to make a still for his eighth-grade science project but his mother stopped the process. Too bad; it might have given Chris a head start. But after working 21 years as a Physician’s Assistant in the San Francisco Bay area, he and his wife, Tyler, an architect, and their family moved back east to Berkshire County in western Massachusetts. The story goes like this:

“They decided to purchase a neglected apple farm and spent three years cultivating the trees until they finally started bearing fruit again. Faced with an abundance of apples, and looking to leave the medical field, Chris took a page from his childhood and decided to start a distillery with the initial plans of making apple brandy. The farm happened to also be home to historic granite-based spring water that was once deemed the finest in the world. As the basis of any fine spirit is quality water, Chris knew he had the makings of a distillery. Applying his biochemistry background and working with experts in the art of distilling, Chris quickly became a natural at developing product formulas.”

After having had humble beginnings, BMD now has a wide range of products, including Ice Glen Vodka, Greylock Gin, Ethereal Gin, Ragged Mountain Rum, Berkshire Bourbon and New England Corn Whiskey, which are available in 19 states. The distillery has also announced collaboration with Samuel Adams in a multi-year project to distill two of their world-class craft beers into two neverbefore-tasted spirits, further pushing the boundaries of beverage innovation. The two brews – flagship Samuel Adams Boston Lager and smoky, complex Samuel Adams Cinder Bock – will both be triple-distilled at BMD’s distillery, then barrelaged in wood. They should be ready for release by 2015. Can’t wait!

50

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

51

By: Helen Benefield Billings

Who doesn’t travel to Italy with hopes of a Room with a View at their hotel?

52

in the Mix Fall 2012

InterContinental’s sumptuous Hotel De La Ville offers a choice location high atop Rome’s Spanish Steps, giving often world-weary travelers the ability to easily access and experience the very best of Rome. Accompanying this encounter is a wealth of amenities within the hotel itself, offering guests a luxurious yet relaxing respite from the hustle and bustle of this busy city chock full of eager tourists, all braving the intense summer heat.

in the Mix www.intheMixMagazine.com

53

Through the revolving door, we were greeted warmly by a uniformed bellman and the grandeur began. Décor is ornate yet warm and cozy with dark woods, rich velvety fabrics, oriental rugs and marble everywhere. A decidedly classic yet modern approach to making guests feel welcomed.

The miraculous upgrade we were somehow given was a terrific surprise. Room 722 is simply one of the most exquisite rooms we could imagine, with French doors leading out to an absolutely huge terrace large enough to host a soiree’ for at least 20 friends. My hopes for the proverbial Room with a View had been met and certainly surpassed.

What better way could there possibly be to soak in the expansive views of the Eternal City and all her historic landmarks than from our massive terrace? Perhaps a sip or two, or three, of chilled Limoncello from the mini-bar will add to one’s relaxation and enjoyment?

Yes, I certainly think that would do it!

54

in the Mix Fall 2012

Another brilliant spot for enjoying sweeping views within the hotel itself would have to be the magnificent Terrace Bar on the sixth floor. The perfect location for early evening cocktails and appetizers, the setting is almost surreal, offering up what is surely one of Rome’s most sought-after vantage points. Rome’s gentle breezes caress your cheeks and delight your senses as the sun begins to set; a saxophone player in the background plays favorite standards; seagulls glide through the air; and a sense of history begins to overwhelm you.

An impressive drink menu is presented along with an almost overpowering offering of traditionally Roman canapés; all are fried but delicious. I am worrying about my waistline as I start popping these babies in my mouth one by one – fried cheese, fried olives, fried eggplant. Well, you get the picture.

Along with this is my trusty dirty martini. I tell the waiter of my love of green olives and he appears moments later with a bowl full of said olives from the Puglia region of Italy. So thoughtful and all part of the efficient service experience one can expect at this standout property in Rome.

in the Mix www.intheMixMagazine.com

55

Turn right upon your exit and start walking down bustling Via Sistina to the Spanish Steps, literally moments away from the InterCon. Adjacent proximity to many iconic landmarks makes our three-day trek in Rome all the more convenient. Just a short stroll will take you to such landmarks as the Colosseum, Trevi Fountain, Borghese Gallery and the Via Condotti for highend shopping. ichotelsgroup.com/intercontinental/ en/gb/locations/rome

56

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

57

TAKE 5

A.J. has had on-premise in his blood since he was a kid.

His work experience ranged from kitchen work to managing everything from bars, to family-owned, to national accounts. He got into sales 12 years ago working for a small distributor in St. Louis, where he specialized in the on-premise arena, and then moved into the supplier realm in a position with Beringer in the Midwest.

He will have been with Duckhorn Wine Company one year this October, and he covers the entire country for their national accounts business. Duckhorn has five different luxury wine brands including Duckhorn Vineyards, Paraduxx, Goldeneye, Migration and Decoy. A.J. says, “I love working with national accounts. I deal with great people every day who are all very smart and logical!�

A.J. lives in St. Louis with his wife and three children.

58

in the Mix Fall 2012

ITM: Thanks for “taking 5” with us, A.J. Duckhorn is a fairly small company compared to some others. How does this help you in your efforts?

AJF: We are quite small and even behave in many ways like five very small companies – one for each brand – where each vineyard and winemaking team can steadfastly focus on the quality of fruit we’re growing and the excellence of the wine we’re ultimately making. Each of the five small brands is supported by a single, nimble sales and marketing team dedicated to providing our trade customers with some of the finest wines in North America. When I start to tell the trade our quality story, most of them already know and understand all that we put into our winemaking, especially if they’ve been to one of our properties.

ITM: Let’s talk about Decoy Wines for a minute.

It’s one of the newer lines at Duckhorn. Can you tell us a bit about it and the best uses for the line?

AJF: Sure! Decoy Red has been around for years but was expanded into a full line of varietals in 2010. Every brand at DWC has a strong connection to a specific place and style. Decoy Wines are our entry-level luxury wines and will ultimately all be sourced from Sonoma County where we just acquired a tremendous 89-acre vineyard in famed Alexander Valley. This high-elevation vineyard will provide fruit for our Bordeaux varieties.

Decoy allows customers to pour more accessible luxury wines that have the magic of Duckhorn and that pair well with food, at a price point that is perfect for high-end by-the-glass.

ITM: Migration is an interesting line featuring chardonnay and pinot noirs. Can you tell us a bit about the plan there and what type of customers you think would benefit by carrying Migration?

AJF: Our Migration wines are centered on cool-climate Burgundian varietals, currently a Russian River chardonnay and an Anderson Valley pinot noir. Both wines are very focused on expressing their exceptional sourcing and terroir. We are currently getting fruit from renowned vineyards such as Dutton, Heitz and Jewel, to name a few. Our winemaker, Neil Bernardi, has done an amazing job making very balanced wines that show off their exceptional sourcing. Migration is a perfect brand for accounts that want to bring something new and surprising to their guests. Migration has great quality and modern style for much less than its counterparts from the same vineyard sources.

ITM: Are the other lines – Goldeneye, Duckhorn Napa and Paraduxx – readily available?

AJF: Absolutely. We have seven estate vineyards that we source these wines from, so even with overall industry supply tightening up, we are in great shape! This allows us to control our prices better than most in this environment, as do our long-term relationships with growers, which in many cases go back to the 1970s. Starting with the 2012 vintage we will also have access to 100 percent of the fruit off of the famous Three Palms vineyard. Three Palms is a very special place that holds a lot of meaning for us in terms of the style and quality of our wines. By most any standard, it is also the great New World merlot vineyard. We will utilize the additional fruit from this historic site to further enhance the quality of our Napa Valley Merlot and Cabernet Sauvignon bottling’s.

Duckhorn Wine Company Portfolio Video

in the Mix www.intheMixMagazine.com

59

Samuel Adams Preview

One of the best things about fall, besides the chill in the air, is the variety of seasonal beers available and the interesting ingredients used to make them. In addition to their flagship, Samuel Adams Boston Lager®, the Boston Beer Company brews some outstanding fall beers. So we enlisted the help of Scott Hempstead, a Certified Cicerone® and their Director of Sales for On Premise National Accounts, to give us an expert’s insight on some of the more popular beer styles they will offer this autumn season. With their passion for great craft beer Samuel Adams is always a great choice!

The first Oktoberfest celebration was originally held in 1810 to celebrate the marriage of the Crown Prince of Bavaria.

The Oktoberfest tradition has become a world-renowned celebration of beer, running for 16 heady days every autumn in Munich, Germany.This year the dates for the official Oktoberfest are September 22 through October 7. Samuel Adams® Octoberfest, available from August through October, pays homage to the Bavarian tradition by using generous portions of five varieties of malted barley to create a rich, toffee sweetness that is the signature flavor of this popular beer.

60 60

in in the the Mix Mix Fall Fall 2010 2012

in the Mix www.intheMixMagazine.com

61

Dunkelweizen is a dark wheat beer (“dunkel” means “dark” in German, and “weizen” means “wheat”). Dunkelweizen is a very complex beer style with endless variations on the same theme.

Samuel Adams® Dunkelweizen is brewed with authentic Bavarian yeast, which imparts a wide spectrum of flavors and aromas, from spicy clove and nutmeg to tropical fruit and banana. This traditional yeast is rarely used by American brewers so the flavors it creates are often unfamiliar, even to craft beer drinkers. The yeast character is complemented by the taste of the malted wheat, which adds a cereal note. The result is a beer that, although quite complex and flavorful, is medium in body with a crisp finish.

Pumpkin Ale is one of the oldest beer styles to originate here in America and is always a favorite this time of year. Many American breweries, big and small, produce this popular ale, and the results are quite varied.

Brewing methods also vary; some brewers drop hand-cut pumpkins into the mash while others use a puree or a flavoring. They also usually add other spices that seem to follow a pumpkin pie recipe: nutmeg, cinnamon, allspice and cloves. Samuel Adams® Harvest Pumpkin Ale is brewed with over 17 pounds of real pumpkin per barrel, adding a full body and sweetness to this dark, reddish-amber brew. Deep-roasted malts, including smoked malt, lend a distinct roasted character, while traditional pumpkin pie spices give the beer a subtle spice note.

62

in the Mix Fall 2012

Brown Ales are also a fall favorite of beer lovers. This style all but died off in the 1800s as brewers made the move to pale malt for their base, but had a rebirth in the early 1900s. As brewers became more creative with ingredients, nut brown ales began to emerge. Samuel Adams速 Hazel Brown is one such nut brown ale with a distinct hazelnut aroma and taste accentuated by slightly sweet caramel and toffee malt notes. Medium in body, Hazel Brown finishes smooth, with an underlying spiciness from the hops making it a great choice for fall.

For those super pumpkin fans, Samuel Adams brews a small batch double pumpkin ale called Fat Jack, which is available on draft and in 22oz bottles. A stronger version of a pumpkin ale, this rich and luscious brew indulges you with flavor from more than 28 pounds of pumpkin per barrel, for a full-bodied sweetness and deep russet color. Classic pumpkin pie spices like cinnamon, nutmeg, and allspice ignite a warmth and spark that are deepened by an undercurrent of roasted, smoked malts.

The result is a delectable brew full of flavor and spice.

in the Mix www.intheMixMagazine.com

63

JFW remains a family-owned and familyrun business, a distinction that is rapidly becoming a rarity in the wine industry. Being family-owned was paramount to founder and industry pioneer Jess Jackson, who believed it gave the family the ability to take risks with long-term benefits, such as growing grapes in difficult mountain and hillside vineyards, where the challenging terrain results in more intense flavors. Jess was a leader in the sustainable farming movement, which the Jacksons describe as a “generational approach,� the goal being to preserve the land so it remains healthy and productive for future generations.

Jess passed away in April 2011, but his family continues to integrate his core values across the company through sustainable grapegrowing, inspired winemaking and a commitment to the communities where they do business.

64

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

65

Jess’s wife, Barbara Banke, is chairman and proprietor for Jackson Family Wines. Though she oversees JFW as a whole, she has a special regard for Cambria Estate Winery in Santa Maria, California. She was drawn to the understated beauty of the region and the site’s potential.

For more than 20 years, Cambria has produced estategrown chardonnay, pinot noir and syrah in the Santa Maria Valley. The winery includes Katherine’s Vineyard and Julia’s Vineyard, named after Barbara and Jess’s daughters.

Katherine “Katie” Jackson, Jess and Barbara’s oldest daughter, says that winemaking has always been an integral part of her life. She loves the entire industry, from the vineyard to the cellar to the boardroom. She has sat in on business meetings with her mom for as long as she can remember. Like her father, Katherine is no stranger to hard work, having started out in the family business cleaning the tanks and filters, making yeast and supervising maceration. She says she’s always loved the science of winemaking, and that inspired her to return to the vineyards of Sonoma after studying English at Wellesley College. She writes a blog, katie. cambriawines.com, and serves as the spokesperson for tasting events across the country.

Julia Jackson remembers her father asking her to help pick and sort grapes in 100-degree weather while he explained the importance of hard work. “My dad always made sure we appreciated what it took to become successful,” she says. “I’ve never forgotten that.”

Julia was interested in the business side of winemaking from an early age. When she graduated from college, she traveled to France to work harvest at the Jackson family-owned Château Lassègue, and to immerse herself in the French language. After many 14-hour workdays at the Château, she returned home with an increased understanding and passion for winemaking. Julia is now heavily involved in international marketing and communication efforts for Cambria.

66

in the Mix Fall 2012

Christopher Jackson, Jess and Barbara’s youngest child, says, “I can’t remember a time when the business of making wine wasn’t a part of my daily life. Making wine involves the labor of many thousands of people. My parents always emphasized how important it is to run a business based on three principles: a respect and love for family, hard work and stewardship of the land.” A recent college graduate, he spent last summer interning in the office of Speaker of the House, John Boehner.

Christopher currently works alongside the Jackson Family Wines sales team, where he is learning the complexities of the wine business from the inside out.

BACK ROW FROM LEFT: Don Hartford, Jess Stonestreet Jackson, Barbara Banke, Rick Giron FRONT ROW FROM LEFT: Jennifer Jackson Hartford, Laura Jackson-Giron

J e n n i fe r J ac kson H a rt f o rd , Jess’s daughter, met Don Hartford in the registration line at Santa Clara University in Northern California in 1979. By the time they both had completed law school, her famous father, Jess, had started a small winery called Kendall-Jackson. She began to work for him immediately following law school. Don Hartford eventually joined the wine business after a successful law career that included work with firms in California and Tokyo. In the early 1990s, Don and Jennifer bought a small home with a vineyard in the Russian River Valley; and in 1994, the couple and Jennifer’s sister, Laura JacksonGiron, launched Hartford Family Winery. They started producing single vineyard pinot noirs, chardonnays and old-vine zinfandels with great success and acquired high praise on their efforts from the wine industry critics and writers. In addition to his position as president of Hartford Family Winery, Don has long sat on the Jackson Family Wines Board of Directors. Laura Jackson-Giron and her sister Jennifer also co-own La Crema Winery, which has vineyards in the Russian River Valley, Sonoma Coast, Carneros and Anderson Valley, as well as a tasting room in Healdsburg, California. in the Mix www.intheMixMagazine.com

67

Photo courtesy of CBS Television

is the Undercover Boss

This past J a n u a r y, Kendall-Jackson was the first winery ever featured on the popular CBS show, “Undercover Boss.” CBS’s two-time Emmy®nominated show has millions of fans across the country and was a perfect venue to showcase Kendall-Jackson’s family ownership, commitment to quality, sustainable farming, and all the hard work that goes into making great wine.

With this in mind, company president and 20-year industry veteran, Rick Tigner, stepped out of his office and into the vineyard incognito, to look, listen and learn.

68

in the Mix Fall 2012

Rick explored all aspects of handcrafted winemaking, from vineyard to bottle and everything in between, including the vineyards, the bottling line, as a grocery store salesman and in the tasting room. After all the physically tough vineyard work, he described the tasting room as very hard work and he had to learn to multi-task and treat people with a concierge level of service. Out of that great hands-on experience, he claimed he was going to have his top 50 managers experience the tasting room job for one or two days this year “to get to know the story of the brand, and also to get to know the people.”

“I knew it would be an educational opportunity where I could look, listen and learn, but I didn’t know it would be an emotional one as well. Every day was an exciting and new experience — I loved being able to see our business from such a rare perspective,” said Tigner, who was promoted to president in May 2010. “I had an opportunity to see the passion and commitment our employees have for their jobs and this company.

A lot of work and talent goes into making a bottle of KendallJackson wine, and I was honored to witness that firsthand.”

His comments on the family were: “The next generation of Jacksons is actually very young. They’re all in their 20s. They’re part of social media, they blog for the company, they’re involved in our web design and the internet part of our business. They help with our outreach to Millennial consumers, and I’m very excited about what they bring to the table.”

This past February, JFW purchased the famous Hickinbotham Vineyard at Clarendon in South Australia’s McLaren Vale wine region.

“There are few properties in the world like that of the legendary Hickinbotham Vineyard at Clarendon,” said Barbara Banke. The estate, which began in 1858, has grown grapes for legendary wines including Penfolds Grange and Hardys Eileen Hardy. The 455-acre estate comes with a chateau-style main house built by the Hickinbotham family and the distinctive Earth Shelter House, designed and built by German architect Gerhard Schurer in 1981.

Barbara and daughter Katie Jackson will be responsible for the Clarendon property.

“We see more interest in Australia wines, especially at the high-quality end,” Katie told the Wine Spectator. “My father always taught me that it’s all about the vineyard, and this was a great opportunity to add a special one.”

Photos by Chris Pisano

RIGHT: Hickinbotham Vineyard at Clarendon in South Australia’s McLaren Vale wine region.

Clean and Green

Jackson Family Wines and its Kendall-Jackson winery, one of America’s most beloved family-owned winemakers, have received a 2011 Green Power Leadership Award from the U.S. Environmental Protection Agency (EPA) for proactive, voluntary efforts to address climate change through renewable energy purchases, leadership, overall strategy, and having a measurable impact on the green power market. During 2011, Kendall-Jackson purchased 30 million kilowatt hours (kWh) of renewable energy certificates (RECs), equal to 130% of the company’s annual electricity usage for all its operations including vineyards, wineries, offices and warehouses. As part of the purchases, Kendall-Jackson purchased RECs on behalf of all its 1,000+ employees’ annual home power usage, a first for any major organization, to encourage awareness of renewable energy’s importance and the impact of the company and its community. This year’s purchase placed Kendall-Jackson 32nd on the EPA list of 100% purchasers.

"My family and I are so pleased to have Jackson Family Wines receive this recognition from the EPA, and

honored to be in such great company with the other Green Power Partners announced today," said Barbara. "Awards like these only underscore our strong commitment to sustainable practices and running our wine operations in a way that aligns business success with doing the right thing for the community and the environment."

“Renewable energy is an important component of the sustainability efforts of Kendall- Jackson, and all of the wineries owned by the Jackson family,” said Robert Boller, vice president of sustainability. “Through our sustainability efforts across the company we strive to create shared environmental, social and economic value.

During the first two years of our centralized program, our investments in energy conservation have resulted in annual savings of almost 9.3 million kWh, through equipment upgrades and process changes. We’ve also reduced water use by over four million gallons per year.”

The combined energy conservation and REC purchases by Jackson Family Wines are equivalent to more than 6,200 homes’ annual power consumption in Northern California, or emissions from burning the equivalent of more than three million gallons of gasoline. in the Mix www.intheMixMagazine.com

69

Jackson Family Wines takes a generational approach to farming the land and maintaining the environment. The goal is to ensure that the land remains healthy and productive for the following generations to farm. Surely, the term “generational approach” may sound like a marketing slogan to some people, but the opposite is true.

Over the past 30 years, founder Jess Jackson and his family acquired some of the most desirable and dramatic vineyard land in California. His passion for the land was always clear and few things quenched his thirst like spending time in nature with his family.

Although Jess passed away in April 2011, his family continues to see his dreams come true. His dream of maintaining the vitality of the land and their business for the next generation is a reality. His children are stepping to the forefront to help direct the company's future with their mother, Barbara, in charge. It's also very clear that Katie, Julia and Christopher are just as committed to being socially and environmentally responsible as their parents.

We look forward to following this iconic wine family into the future!

Kendall-Jackson Historical Timeline 1975 -

Jess Jackson purchases Lake County property Jess Jackson and family turn pear and walnut orchard into vineyard 1982 - Jess Jackson and family decide to make wine under the Kendall-Jackson label 1983 - Kendall-Jackson debuts with 1982 vintage Vintner's Reserve Chardonnay and wins first-ever Double

Platinum Award in the American Wine Competition 1986 - Kendall-Jackson introduces Grand Reserve wines 1987 - Kendall-Jackson earns its first Wine & Spirits Magazine Winery of the Year award 1992 - Kendall-Jackson reaches one million cases sold 1992 - Wine master Randy Ullom's first KJ harvest 1992 - Kendall-Jackson Vintner's Reserve Chardonnay becomes #1 chardonnay in America 1996 - Kendall-Jackson creates Santa Rosa Wine Center at the former site of Château DeBaun 1997 - First vintage of Stature launches 1997 - 2.5-acre Organic Sensory Garden is planted at the Kendall-Jackson Wine Center 1997 - The Kendall-Jackson Wine Center hosts the first annual Heirloom Tomato Festival 2000 - Kendall-Jackson awarded Bon Appetit Winery of the Year 2004 - #1 chardonnay by-the-glass in Wine & Spirits Magazine restaurant poll three years running 2005 - Inaugural release of Highland Estates Collection; Vintner's Reserve committed to Jackson Estates Grown

(100 percent of all fruit is hand-selected from our vineyard estates) with 2004 Vintner's Reserve Chardonnay 2006 - All Grand Reserve wines are now Jackson Estates Grown 2007 - Kendall-Jackson celebrates 25th harvest 2007 - Jess Jackson is awarded lifetime achievement by Wine Enthusiast Magazine 2007 - Vintner's Reserve Cabernet Sauvignon, Merlot and Syrah are Jackson Estates Grown with 2005 releases 2008 - Vintner's Reserve Chardonnay '07 receives 90 points from The Wine Advocate; Grand Reserve vintage wines move to single county or AVA, except for chardonnay 2008 - Vintner's Reserve Cabernet Sauvignon and Merlot move to Tri-County appellation with '06 vintage release 2008 - Vintner's Reserve Sauvignon Blanc, Riesling and Zinfandel move to Jackson Estates Grown with ‘07 vintage 2009 - Introduce Vintner's Reserve Summation white wine 2010 - Jackson Hills Collection launches; Vintner's Reserve Summation red wine is introduced 2011 - Kendall-Jackson releases AVANT 2011 - Jess Jackson passes away on April 21, 2011 2011 - Kendall-Jackson wins its tenth Wine & Spirits Magazine Winery of the Year award 2012 - Winery President Rick Tigner stars in “Undercover Boss” on January 29, 2012 on CBS in the Mix Fall 2012 1977 -

70

Old Lakeport Winery

Alexander Mountain Vineyard

Jess Stonestreet Jackson

Hawkeye Mountain

Cambria Hill Vineyard

Wine Master Randy Ullom August Grapes

in the Mix www.intheMixMagazine.com

71

72

in the Mix Fall 2012

By: Mike Raven Tales is always an adventure and this year was no exception. All the top mixologists in the country converged on the French Quarter for five days of imbibing, teaching, showcasing, tasting and fun – lots of fun! The list of seminars was topnotch and every tasting room I went to was brimming with action. The choice of venues to attend always seems limitless, so a good plan is to have a plan before you arrive.

in the Mix www.intheMixMagazine.com

73

It was snowing inside the Contemporary Arts Center for the Welcome Reception sponsored by ABSOLUT. Well, even though it was artificial snow, it was a nice respite from the muggy air outside.

Bartenders from five continents gathered to showcase their unique styles and approaches to cocktails today. Every station had a distinctive personality, with each one being more diverse than the last.

TOP FROM LEFT: Anne Tuennerman; Kristen Shaefer (ABSOLUT brand ambassador); Gaz Regan, Lynnette Marrero and Simon Ford.

Photos courtesy of Tales of the Cocktail

BOTTOM FROM LEFT: "King Cocktail" Dale Degroff; Gaz Regan and the ABSOLUT Girls; Dan Warner (Pernod -Ricard) 74

in the Mix Fall 2012

William Grant & Sons always throw the biggest and craziest party every year. This year was no exception. The BIG Happy Birthday party was, well, BIG. The beautiful grounds of the New Orleans Museum of Art were taken over by WG&S. Sailor Jerry’s Rachel Thurman greeted everyone on the steps with killer cocktails; then it was game on. It was almost like a fair – every time you went to a different part of the museum, a different brand was blazing away. Glenfiddich and

The Balvenie Single Malt Scotch Whiskies were tasted inside, while on the lawn, Hendrick's Gin had a three-story bar featuring drinks cascading down to eager guests below. The Milagro Tequila ice bar featured their reposado tequila and was a destination for guests interested in a superb punch. Stolichnaya Vodka, Tullamore Dew Irish Whiskey and Sailor Jerry Rum all had stellar venues set up around the museum. Also included was the launch of Montelobos, a super-premium

Photos courtesy of Maloney & Fox PR

mezcal, and Monkey Shoulder, a groundbreaking blended malt Scotch whisky. A birthday toast to Ann Tuennerman (above left) led by Charlotte Voisey (above right), bagpipes, burlesque show and professional fireworks were all part of a big finish for this BIG party!

TOP FROM LEFT: Burlesque Dancer; Anne Tuennerman toasting the 10th anniversary with Charlotte Voisey; Hendrick's Gin gravity bar. in the Mix www.intheMixMagazine.com

75

Thursday evenings bring the culinary side of the event into focus with the Spirited Dinners that are held all over town. Thanks to Sidney Frank’s Director of Public Relations, Kate Laufer, I got a spot at the sold-out Sidney Frank 40th Anniversary dinner at Dickie Brennan’s Steakhouse. Celebrity mixologists making cocktails for the occasion were led by Sidney Frank’s very own corporate mixologist, Todd Richman. His team included Sean Kenyon of Williams & Graham in Denver, Colorado; Miss Ivy Mix of New York, one of the most influential women in the industry; and Sean Hoard of Portland, Oregon, whose liquid creations have been showcased from PDT, Teardrop Lounge and all points in between. Inventive libations created specifically for this dinner were made using SF’s portfolio, including Bärenjäger Honey Liqueur, American Harvest Organic Vodka, Gekkeikan Sake, Michael Collins 10 Year Old Single Malt Irish Whiskey and of course, ice-cold Jagermeister. Dickie Brennan’s chefs put together a masterful dinner that complemented the spirits perfectly. I must say I have not been to a dinner with better service or timing. Well done!

Photos courtesy of Sidney Frank

TOP LEFT: Welcome gift for guests from Sidney Frank.

BOTTOM MIDDLE FROM LEFT: Todd Richman, Ivy Mix, Sean Kenyon and Sean Hoard.

76

in the Mix Fall 2012

Fine Dining Choice of the Week

I always like to fit in one superb dinner besides the Thursday night Spirited Dinners. Having heard about a new restaurant housed within the Royal Sonesta that was all the rage, I set out to experience Restaurant R’evolution. In a city full of fine dining, acclaimed chefs John Folse and Rick Tramonto have created a culinary salute to Louisiana’s ever-evolving dining culture. The restaurant is impeccably appointed with each room having a different look and feel. First-class touches of Limoges china and Riedel stemware set the tone for what’s to come.

I sat at the bar before dinner service with bartender Steve Yamada to my left and Chef Folse to my right, to get a feel for their direction on the drink menu. I was promptly served a “new” New Orleans Buck. “A circa 1920s cocktail,” I was told

by Steve. “We like to focus on the classics and put our twist on them,” he added. (A buck is a family of vintage mixed drinks involving citrus juices and ginger beer or soda). This buck was delicious; it had a base of orange juice and lemonade, with Cruzan Barrel Aged Rum in it. The presentation and ice were perfect – it was delicious. I was then prompted to try the Belle Époque made with Martin Miller’s Gin, blanc du bois, champagne and lemon syrup – again, delicious. After looking over the extensive iPad wine list, I had to see inside their beautiful wine cellar. After all, I’m really a wine guy! I had the pleasure of accompanying the enchanting Molly Wismeier, Director of Wine and Spirits for Restaurant R’evolution, through the cellar. She pointed out a positively striking collection of Bordeaux, burgundies, exquisite rare Italians and everything else needed to grab the attention of those grand award-givers – 10,000 bottles worth. It was back to the bar to feast on an expertly prepared entrée of seared sea scallops and foie gras, accented with truffle white bean purée, celery salad and bacon vinaigrette. I paired it with a fresh and crisp Chateau La Marque Rose from the Rhone. Perfecto!

Photos courtesy of Royal Sonesta

Hotel Choice

First order of business before delving into the 10th anniversary event was to check into an excellent hotel, of course. My choice: The Royal Sonesta. I opted for a courtyard suite to remove myself from the craziness going on down on Bourbon Street, but they offer many choices. I highly recommend this hotel. The service is impeccable, the people are genuinely nice, the suite was immaculate, and it was kept that way by an excellent housekeeping staff. The grand lobby is spacious and the hotel is laid out beautifully. The event rooms are easy to find, the pool is crystal clear and the restaurants are wonderful.

FROM TOP RIGHT: Molly Wismeier, Director of Wine and Spirits and Chef Folse; wine cellar private dining room; Royal Sonesta courtyard and pool; Royal Sonesta lobby

in the Mix www.intheMixMagazine.com

77

O

150

th

"As the largest network of professional bartenders and mixologists, the USBG is thrilled to once again work with BACARDI and in the Mix magazine on such an exciting event, joining the spirits community and toasting the art of mixology," said David Nepove, President, United States Bartenders' Guild. "This group of talented bartenders truly sets the bar for cocktail-making, and we're honored to be involved in the reinvention of one of our favorite BACARDI rum cocktails - the hand-shaken daiquiri.”

78

in the Mix Fall 2012

ur magazine,in the Mix, was proud to be a sponsor of the BACARDI 150th Anniversary USBG Hand-Shaken Daiquiri Competition at this year’s Tales of the Cocktail. Twelve selected representatives from USBG chapters all over the country were invited to put their best daiquiri on the table for a panel of judges to vote on – blind. The judges included USBG National President, David Nepove; winner at the National 2012 Legacy BACARDI Cocktail Contest, Shingo Gokan; BACARDI Rum Brand Master, Juan Coronado; founder of Tales of the Cocktail, Paul Tuennerman, and me, Mike Raven, Managing Editor, in the Mix magazine. We tasted and judged in a separate room before the function began. Each contestant had five minutes to make their cocktail from scratch. We did not know the ingredients, who made it, or its name.

ABOVE MIDDLE: welcome guests.

BACARDI

models

Photos courtesy of GK Photography gkphotography.com

We (the judges) experienced a lot of different styles of daiquiris during the afternoon, but in the end, it was the first cocktail we tasted that got the judges excited and scored the most points. Chris Sinclair, from the newly-formed Sacramento chapter of the USBG, won the judges competition with his drink, Hot Havana Nostalgia. We loved this drink because of its loyalty to the true daiquiri form; it did not hide the flavor of the rum but blended everything in perfect harmony.

“I love the daiquiri. It’s honestly one of my favorite drinks, whether for its simplicity in execution, or because the flavors don't fight the rum but rather showcase it. It’s fun, it’s easy, and it’s been butchered beyond recognition in the years since its creation,” said Chris in a post-event interview. He went on to say, “With my drink, I really wanted to pay homage to the original. It should be tart, one should taste the rum, and the drink should be balanced. I wanted the flavors to come through individually while still playing with each other. I feel I achieved this, and luckily, the judges did too. I know for a fact that my team helped keep me upbeat and having fun at the competition. I couldn't have done it without them, and they deserve a shout out. We had such a fun time, and the crowd was so enthusiastic. It really was a great night.”

ABOVE FROM LEFT: Judges Paul Tuennerman, Juan Coronado, David Nepove, Mike Raven and Shingo Gokan.

ABOVE MIDDLE FROM LEFT: Winner Chris Sinclair, MC Dan Dunn, Ann Tuennerman and Mike Raven.

RIGHT: The chug a lug challenge was on!

in the Mix www.intheMixMagazine.com

79

Congratulations also to The People's Choice winner, Travis Tober (below), from the Austin chapter, who received the majority vote of the more than 500 daiquiri fans attending the competition with his cocktail, Ode to Hemingway.

BOTTOM RIGHT: Judges choice, Chris Sinclair shows the crowd how to make a winning cocktail

Chris’s winning recipe for the Hot Havana Nostalgia: • • • •

1.5 oz BACARDI Superior .75 oz fresh key lime juice .25 oz homemade ginger peppercorn syrup .25 oz Rothman & Winter Orchard Apricot Liqueur • A Fee Brothers Cherry Bitter spritz to simulate a wash in the glass.

Shake to wake it up, and garnish with a long lime twist. Serve up.

.

ABOVE RIGHT: Yukie Aizawa, Hawaii Chapter, Top 3 ABOVE RIGHT GROUP FROM LEFT: Brian Prugalidad; Alberto Dias with BACARDI; Mike Raven; Anne Tuennerman; MC Dan Dunn.

BOTTOM OF GROUP FROM LEFT: Chris Sinclair; Yukie Aizawa,

80

in the Mix Fall 2012

LEFT: Jason Patz, Denver Chapter

in the Mix www.intheMixMagazine.com

81

TIM HANNI, MW

I

n case you haven’t noticed, the sales of sweet wines are skyrocketing. It amazes me how the misinformation and delusions prevalent in the wine community have many well-intentioned business people forsaking good business practices. They are ready to ignore or abandon potential areas of growth and prosperity for their individual businesses and the wine industry as a whole simply because those “in the know” about wine are adamant that it is in their customers’ best interest to withhold sweet wine from them. After a recent lecture on this topic for my Sonoma State University Wine Business class, one of the students, who owns and runs a high-end winery, reported, “I had the conversation with my winemaker about creating a really great, moderately sweet wine, and he said he would quit before lowering himself to make such a wine.”

82

in the Mix Fall 2012

I have run into countless wine buyers who have the very same attitude. They would rather quit their job (or at least threaten to quit) rather than provide wines to consumers that have ALWAYS been enjoyed, highly-prized and deemed appropriate for accompanying food, from soup to fish to fowl to beef, for centuries.

Houston, we have a problem.

How long are we going to continue to dismiss, and even openly and ignorantly ridicule, a huge market opportunity that other beverage companies leverage and rely on for their greatest profits? Why are we so resolute that sweet wines, and sweet wine consumers, are somehow bad for business? The preference for sweet wines is a natural phenomenon and the sweet wine consumers have always been with us, in spite of our misguided, ignorant attitudes about who sweet wine consumers are and why they like what they like. Just revisit the centuries of popularity of sweet wines in the culture and at the table in France and Italy, and you’ll be convinced.

What I mean by sweet wines is a category of products that have been with us for a long, long time and typically have 2 to 8 percent residual sugar.

Over the decades, wines such as white zinfandel, Liebfraumilch, various forms of popular rosé wines like Lancer’s and Mateus, and even red wines like lambrusco, provided wine lovers with the products they find delicious and satisfying with meals or on their own. We are not talking about wines for beginner, unsophisticated or naïve consumers, but simply for consumers who demand a sweet product.

Somehow we have lost sight of the fact that until well after World War II, a Liebfraumilch was typically priced higher than a Cru Classé Bordeaux! Imagine what could happen for the wine industry if we were to restore that kind of value to the continuously under-valued sweet wine segment.

The French historically preferred, and even paid a premium for, sweet wines — not off-dry wines, but really sweet wines. The same is true with the Italians. The preference for sweet is a human phenomenon and more than half the population is genetically predisposed to want more sweetness than others. This is not an "everyone is above average" joke, but a fact of the physiological palate.

Moscato is now the third largest-selling white wine variety by volume, growing at 70 percent compared to 7 percent for fourth-ranked sauvignon blanc in the U.S. Similar opportunities exist for wineries in every wine-producing country, to develop and sell high-quality sweet wines to markets all around the world.

How can you as a restaurant, hotel or bar professional, take advantage of this opportunity?

Here are my recommendations: 1. Understand we are talking about real people and they represent a huge opportunity. They do not need to be “educated” and are not in need of being “saved” by enlightened wine “experts” who seem intent on saving them from a tragic life of wine and food mismatches. They just prefer sweet wines. Do we want to eliminate the arrogance and intimidation associated with wine? Now is your chance.

2. Embrace sweet wine consumers. Teach servers in restaurants, sommeliers, wine consultants, and anyone involved in hospitality and wine education that sweet wine drinkers are some of the most sensitive tasters on the planet. Openly engage and respect them. Stop with the arched eyebrows and even open hostility. YOU do not have to like sweet wine, make sweet wine or serve sweet wine, but let’s stop this nonsensical disenfranchisement we have created.

3. Cultivate sweet wine drinkers on their terms — making sweet, fragrant, and wonderfully pure expressions of wines at increasingly higher price points, while making them feel that it is completely appropriate for them to enjoy the wines they love the most with their meals of steaks, seafood, or pasta, just like it used to be in France or Italy.

You are going to see a continued growth in sweet wine consumption; what we are seeing now is just the tip of the iceberg. It is time to put an end to the tyranny of the “dry wine is good wine” misunderstanding and understand, embrace and cultivate sweet wine lovers.

Tim Hanni MW A wine and hospitality i n d u s t r y c o n s u l t a n t , educator, and consumer researcher. He has worked in the wine industry for more than thirty-five years and is one of the first two resident Americans to successfully complete the examination for, and earn the credential of, Master of Wine. He is also a professionally-trained chef and a Certified Wine Educator accredited by the Society of Wine Educators. timhanni.com in the Mix www.intheMixMagazine.com

83

"Sammy Hagar arrived at the Rock and Roll Hall of Fame having sold millions of records and rocked thousands of concert stages around the world.

When he started the Cabo Wabo Cantina in Cabo San Lucas, he never dreamed that its popularity would lead to a growing restaurant franchise in America."

-sammysbeachbarandgrill.com

84

in the Mix Fall 2012

very once in awhile, a celebrity comes along who has, among other talents, a big heart and a giving soul. So as not to be mistaken on the meaning of “celebrity,” I am not talking about “celebutantes” who are famous for doing nothing at all; I am referring to the true celebrity who gains well-known popularity and status by doing something great.

Recently, I had the pleasure of interviewing one of those true celebrities, Sammy Hagar. In addition to making and performing great music, his many talents also include admirable accomplishments in the restaurant and spirits industries. One of Sammy’s recent successes is SAMMY’S BEACH BAR & GRILL, which was created with a great purpose in mind, to give back. Sammy has been inspired to help the community through proceeds from his family friendly restaurant.

How many of you know that 100 percent of the profits from Sammy’s Beach Bar & Grill are contributed to local charities? The Hagar Family Foundation was founded in 2008 and it supports charities such as Blessings in a Backpack, as well as other programs providing food for

Above: Las Vegas Location Right: Emeril, Robin, Sammy at Vegas rum launch.

Far Right: Mau Location

children and food banks around the country. While Sammy has many good quotes, one of my personal favorites is, “You are never as tall as when you kneel to help a child.”

Sammy’s Beach Bar & Grill was Sammy’s own idea and came out of his desire to be able to hang out in a party place that had live music, good service, good food and good drinks. In essence, a place that reflected the way he likes to live. When I asked Sammy to expound a bit on that, he spoke about his vision, which was a reflection of the question he asked himself, “What am I doing this for?” He was reminded of the time he has spent with the locals in his beloved home in Maui – good people who had trouble providing for their children. It was from that reflection that he was inspired to give back to the kids.

Among his five stores currently open, Sammy’s Beach Bar & Grill will be the growth vehicle because this concept “best expresses Sammy’s core values” of “higher reason,” according to Stan Novack. Stan, whom many of us know and admire, consults with Sammy on site selection, negotiations, build-outs, operations, and management of the business. Stan is also a trusted advisor and therefore has become a filter

of sorts, a sounding board and friend on all kinds of topics.

“American fare with an island twist” is how Sammy describes the food. The recipes come from his favorite friends and celebrated chefs across America, and you can be assured that Sammy is all in when it comes to jealously protecting his image and his brand. Stan says that Sammy is an astute business person who listens to people he trusts, people who “get it” and share his passion. Stan particularly enjoys the quick decision-making process that comes from a lean operation.

And speaking of passion, in February of this year, Sammy launched a premium silver rum that was designed to complement the vibe of the restaurant, which is high-quality beach food and uninhibited fun. While that sounds difficult to bottle, Sammy knows he has found the right formula to support his core values.

This pot-distilled rum is made with pure cane sugar from Hawaii where the earth is unpolluted and the air is clean. The sugar cane grows in “the middle of nowhere” where the

in the Mix www.intheMixMagazine.com

85

Far Right: New York Location Bottom Right: Atlantic City Location Bottom: A t lan t ic C i ty Location

roots absorb from the soil the flavors of tropical fruits grown in the region. The rum maker is a local distiller who considers the area one of the finest growing regions in the world for sugar cane. Perhaps the best way to describe this product is a line from one of Sammy’s songs that goes “one sip and you’ll surrender.”

The premium silver rum is now available nationally, and will be followed by flavored rums and aged rum. It’s name? Sammy’s Beach Bar Rum, Aloha Spirit of Hawaii. Why rum? Besides the obvious, and following his own exhaustive research, Sammy says, “Rum rocks.”

While this busy and totally involved business man considers himself a person who has “been retired his whole life because he is doing what he really wants to do,” the multi-platinum RED ROCKER never forgets what makes it all possible – his fans. Both Sammy and Stan told me that the fans are the most important thing.

Stan went on to say, “All Sammy does is in support of his fan base.”

If you are curious as to how Sammy makes all this happen, he describes it as a lot of hard work, a little bit of luck and a whole lot of passion. He says one should “have a vision, see it through and have good people.” His core values speak loud and clear – it’s got to be great; if it can’t compete with what is already the best, then leave it to somebody else; and, it has to be for a “higher reason.” sammysbeachbarrum.com facebook.com/SammysBeachBarRum

86

in the Mix Fall 2012

SAMMY'S ROCKIN DAIQUIRI • • • • •

1.5 oz Beach Bar Rum 1 oz fresh sour mix .5 oz lychee juice/syrup .5 oz pineapple juice lime wedge

Directions: Pour ingredients into a mixing glass.

Shake with ice and strain into a cocktail glass. Garnish with a lime wedge and serve.

EDWARD KORRY

hy the recent explosion of Muscat/ Moscato sales? Sales have tripled in the U.S. between 2008 and 2011. Muscat is now the third most popular white varietal, supplanting Sauvignon Blanc. Is it merely because Millennials have been weaned on sweet soft drinks, which is often the reason given for why wine consumers opt for an off-dry to sweet wine? I would argue that the reason is more sophisticated and the following may provide a better clue. Muscat is legitimate in that it is not only the oldest known grape variety of the western world, but also that a wine novice could be seated next to a Master Sommelier or Certified Wine Educator, all drinking and enjoying the same Muscat wine.

in the Mix www.intheMixMagazine.com

87

At least a quarter of our adult population finds regular still wines to be hot and bitter. Their hypersensitive palates cannot find pleasure in average still wines or equally high alcoholic beverages. This population has been disparaged as second rate over the decades for enjoying Blue Nun, Riunite, Mateus, and white zinfandel. And along comes a legitimate varietal that has been enjoyed for thousands of years, and voilà, we have a whole new burgeoning market!!

The challenge to the salesperson in retail or as restaurant server is that not all Muscats/Moscatos are alike, which is both the source of confusion and of interest. One can determine how long a varietal has been propagated by the synonyms it has and Muscat has hundreds of them. The confusing element for a consumer is that there are five distinct varieties of Muscat and four distinct styles. The five clones are: Muscat à Petits Grains, also known as Muscat de Frontignan and Moscato bianco or d’Asti among many other synonyms; Muscat of Alexandria, also known as Moscatel in Spain and Zibbibo in Southern Italy; Muscat Ottonel, which was bred for cooler growing climates and is found in Austria, Germany and Alsace; Muscat Hamburg, also known as Black Muscat; and Orange Muscat, which, like Hamburg, is a cross between the Petits Grain and another grape, and as its name suggests, it has an intensely fresh orange aromatic profile. There are also clones of Muscat à Petits Grains that are black and the Italian floral black varietal, Aleatico, has Muscat parentage and is sometimes included.

Among the four primary Muscat styles, the “dry” varietal is rarer but is found in the South of France, such as from the Côtes Catalanes and also from Alsace, France; it also originates from Spain, Portugal and California.

This style can fool even the connoisseur because by merely smelling the wine, you would believe the taste will be sweet, given its enticing floral and fresh fruit exuberance. This wine is wonderful to pair with difficult-to-pair foods such as asparagus. The best dry Muscats from Alsace are made from the original Muscat à Petits Grains.

If you find a bottle, try to determine whether it’s primarily made from that clone rather than from Muscat Ottonel, because it is worth the effort.

The second and most predominant style is “off-dry to sweet” sparkling wines such as from Clairette de Die from the Rhône region in Southern France or Asti and other regions of Italy. These wines usually have some fizz: on the light side, referred to as “pétillant” or “frizzante” or “perlante” in Italy, to full sparkling (“spumante”) such as Asti. Asti can be delightful for any sophisticate, especially in warm weather with “salumi” (Italian cured meat products) such as prosciutto. Think melon and prosciutto – why do they work so well? For the same reasons. Asti can also work well in cocktails as long as it is not totally disguised! We all know that dry champagne with wedding cake is disastrous for the wine, but not with Asti. And if the reader has familiarity with Asti, try a Moscato d’Asti, which has less fizz but is a touch sweeter and more floral and intense on the palate.

88

in the Mix Fall 2012

The third style is a late harvest Muscat, which can be done in a variety of ways but is unfortified and sweeter, with greater intensity on the palate. This style emanates from ancient Greece and was known to Hesiod, the Greek epic poet, in the eighth century B.C.E. In modern times, the grapes are most often dried on straw or esparto grass mats in the sun; then they are placed in the shade for up to 10 days before they are pressed. This technique is referred to as “passerillage” or “vin de paille” in France, or “passito” in Italy and “soleo” in Spain. Most of the water has evaporated by the time they are pressed, allowing the wines to become incredibly intense in flavor and thick in texture. They may taste very sweet initially (and they are), but they should be spicy and dry on the finish so that you are tempted by another sip. Examples of this style are many but include Vinsanto of Santorini, Greece; Samos wines; Passito di Pantelleria wines from the tiny volcanic isle off the Tunisian coast; and “stickies” from the Rutherglen in Victoria, Australia, which undergo the further process of blending systems from previous vintages which may go back 20 or more years! The amazing aspect of these wines is that while they have so much intensity, they still reveal a sense of place that cannot be replicated by anyone else.

The fourth style is the fortified wines most commonly referred to as the “vins doux naturels” from mostly southern France. While Muscat-de-Beaumes-de-Venise from the Rhône is widely known, and while there are other similar wines from the Languedoc regions, it is the wines from the Roussillon in the southwest corner of France bordering Catalonia in Spain that can be viewed as housing treasures.

This region grows 80 percent of France’s Muscats and blends both the two major clones of à Petits Grains and Alexandria together for specific reasons. This is where the world’s first fortified wines were made and their now 800-year tradition expresses itself in many ways, as experienced by those of us lucky enough to participate in a special tasting conducted by Eric Aracil of Roussillon at the Society of Wine Educators Conference in San Mateo this July. To say it was revelatory would be an understatement. We ended up having wines from vintages starting with a Muscat de Rivesaltes 1998 from Domaine Cazes, which was deliciously fresh on the palate, and going back to a more complex, reduced “rancio”-style from 1875 from Domaine Puig-Parahy (admittedly made from other grapes as well).

The point is that Muscat/Moscato comes in many different shapes and sizes, both literally and figuratively. While consumer interest is developing, try expanding customers’ awareness by seeking out specific Muscat/Moscatos. Don’t merely offer a varietal Muscat/Moscato that may or may not be representative of what the varietal has to offer – offer a wine from a specific place and tell your customer a little story about that place. Then they’ll feel even more connected to the wine and come back – either for more of that wine or to place trust in you that you have something more to offer.

Edward Korry is an Associate Professor and Chair of the Beverage & Dining Service Department in the College of Culinary Arts at Johnson & Wales University in Providence, RI. Edward carries many certifications as well as being an executive member of the board of directors for Society of Wine Educators; and an executive board member of the US Bartenders Guild Master Accreditation program.

in the Mix www.intheMixMagazine.com

89

90

in the Mix Fall 2012

Photos courtesy of Mt. Vernon Ladies' Association

By: Larry Olmsted from his column, The Great Life, at Forbes.com

I just tasted the most unusual whiskey made in this country - George Washington's personal recipe, made in his distillery - and you can too, (learn how later in the article).

When it comes to the near mythical "Father of Our Country," fact and fiction are often blurred. It is almost certain that George Washington never cut down the legendary cherry tree. He probably did pioneer espionage as an important part of military strategy. But one thing we know for sure is that he liked his booze, he liked making money, and in selling more than 10,000 gallons of rye whiskey annually, Washington was a savvy entrepreneur who owned one of the largest distilleries in 18th century America. in the Mix www.intheMixMagazine.com

91

Photos courtesy of Mt. Vernon Ladies' Association

92

in the Mix Fall 2012

It's a side of Washington few people know about, and much to my surprise, the folks bent on spreading the word are none other than the administrators of George Washington's Mount Vernon, his longtime Virginia estate and now a non-profit living museum and historical landmark.Archaeologist Dennis Pogue,VP of Preservation at Mt. Vernon, is the author of Founding Spirits, a book about the first President's love affair with strong drink and his role in launching the American whiskey industry.

But Pogue did not stop at this academic exercise. Instead, he excavated Washington's once prolific distillery and oversaw an elaborate effort to rebuild it as it was. Just outside the nation's capital but far from the eye of the mainstream media, the folks at Mount Vernon, still dressed in period garb, have been quietly churning out Washington's signature rye whiskey since 2006 - and it is one of the most coveted bottles on earth.

The distillery was rebuilt on its original footprint from old records and the work was done using 18th century tools, materials and construction.

First, a little history. When Pogue and his compatriots decided to re-launch whiskey production at Mount Vernon, they found a strong ally in DISCUS, the Distilled Spirits Council of the United States, the national trade association representing more than 70% of all spirits sold in this country. DISCUS had little trouble convincing its biggest members, global giants like Diageo, Brown Forman, Beam Global Wines & Spirits, Pernod Ricard, Moet Hennessy, and others to donate enough to rebuild and reactivate Washington's distillery. After all, this was an immense PR opportunity for the spirits industry, a chance to set the historical record straight about the father of our country and his love affair with making and drinking booze. Or as Pogue points out - and as a historian is deeply offended by - "the temperance movement hijacked his persona, in a flagrant attempt to rewrite history, by portraying him as a non-drinker."

The truth is quite the opposite, at least according to signage at a Mount Vernon museum.

"George Washington seems to have held an enlightened, modern attitude toward the consumption of alcohol. He himself imbibed a variety of alcoholic beverages: .Port and Madeira and rum made into punch, along with beer and whiskey." According to the woman who gave me a culinary tour of the estate, Washington often enjoyed all of these drinks in the same evening session.

Washington's distillery opened in 1797 and produced as many as 11,000 gallons of rye in a single year.

The distillery project began about 13 years ago, and Mount Vernon hired former Maker's Mark head distiller Dave Pickerell, now the leading consultant in the American whiskey industry, to spearhead the effort (coincidentally, I recently wrote about Pickerell's involvement with Whistling Pig, the highest rated Rye whiskey ever produced). It took a few years for the distillery to be planned and built, especially since it was done entirely in period fashion, using authentic tools, materials and construction techniques of the late 18th century - there's not a screw or piece of sheetrock to be found (with the exception of mandated fire alarms in the Mix www.intheMixMagazine.com

93

"George Washington wrote, 'No estate in United America is more pleasantly situated than this...' He worked tirelessly for nearly half a century to expand his plantation to 8,000 acres and to improve the appearance of the Mansion, outbuildings, and extensive gardens and grounds. Washington's guiding band can be seen all over Mount Vernon until 1858, when the estate and 200 acres were purchased by the Mount Vernon, from the ornamental landscape to his final resting place.

The Washington family continued to live at Mount Vernon until 1858, when the estate and 200 acres were purchased by the Mount Vernon Ladies' Association. Since that date, the private, not-for-profit organization has maintained and operated Mount Vernon for the Benefit of admirers of George Washington the world over." - mountvernon.org Cuisinart Center for Culinary Excellence 94

in the Mix Fall 2012

and lighting). As result, the distillery is wonderfully primitive, and lacks even running water. For every batch, the stills are filled (and emptied) bucket by bucket, everything is done by hand, and the stills themselves (there are five) are all basically brick fire chambers with copper vessels on top. Even the wood burnt in for distillation is chopped by hand with an ax. That's it, not a single gauge, dial, valve or even copper coil in the entire place. It is distilling at its most basic, and more importantly, it is the way Washington, with instructions from his ex-pat Scottish partner James Anderson, made his whiskey, in the very same spot. The Scottish connection is so strong that when the distillery reopened in 2006, it was dedicated by Prince Andrew.

Today, the distillery, a small museum devoted to it, and grist mill next door, where a water-powered wheel ground the rye for the operation, are open to the public, like the rest of Mt. Vernon. Because of both temperature concerns (too hot in summer, too cold in winter) and safety, given the open fires and cramp space, the distillery is open but not operated during peak tourist season, April-October. Pickerell comes twice each year and produces two whiskey batches, in early spring and late fall. In normal years, this is the sole commercial production of what is labeled "George Washington Whiskey," and made in two styles. A "white whiskey," the kind Washington typically sold, is a Rye (law requires at least 51% rye grain to be labeled rye, but Washington's recipe calls for a more generous 60%) bottled straight from the stills and un-aged. While clear whiskey looks unusual, almost all distilled spirits are clear when finished, it is the aging and storage in wood that gives them color.

The remainder is aged in charred, new American oak barrels, as is typically the case for bourbon and other domestic whiskies, for two years. This is referred to as the aged version, and is more typically brown. For authenticity, the distillery uses local rye and other grains grown on a nearby Virginia farm and ground onsite, and all the proceeds go to Mount Vernon's operational overhead.

Both whiskies are sold only through the Mount Vernon gift shops, and go on sale about a month or two after the production runs. When they do, fans and collectors line up outside starting at 6AM (or earlier) and the entire batch sells out immediately. Last time it took 3 hours, but that was exaggerated by a failure of the credit card reader - it should have sold faster. The stuff is not cheap: 375ml bottles, half the normal size, of the un-aged fetch $95 and the aged is $180. You can buy it no place else (except maybe on Craig's List or at auction) and only in person, twice a year.

I say the distillery runs only twice in a "normal year" because this is not a normal year.

When I visited Mount Vernon last week, I had the rare pleasure of being part of history. Since Washington's start as a distiller was directly the

result of Scottish influence, and this is the 100th birthday of the Scotch Whisky Association, DISCUS planned a joint international effort of brotherhood. The head distillers of three renowned Scottish distilleries, Glenmorangie, Laphroaig, and Cardhu (most of the single malt that goes into Johnnie Walker blended Scotch) visited and brought with them pure Scottish peated malt, the only grain allowed to be used under Scottish law. Together with Pickerell, they created the first ever single malt whiskey at George Washington's distillery, done in the traditional legal manner of Scotland. Because the distillery is not in Scotland, it can't be called Scotch, but it is a Scotchstyle single malt and a unique one-time effort.The visiting distillers were both mystified by and impressed with the facility, unlike any that remains in existence on the other side of the pond. They even brought barrels with them, since unlike bourbon, Scotch is aged in repurposed barrels form other wines or spirits. The entire results of the several day distillation run, about 100 bottles worth, was put into barrels to age for the Scottish legal minimum of three years - I helped fill one. In 2015, the bottles will be distributed to 100 charities around the globe and each will be auctioned for fundraising.

I tasted the new malt spirit straight from the still at about 165 proof, and despite being much stronger than anything you would ever normally drink - or be able to buy - and having no age or wood, the underlying Scotch-like flavor came through clearly, and the distillers themselves were surprised how well it came out. With about as small a production run as any whiskey will ever see, in three years these 100 bottles are sure to become instant and coveted collectibles. Until then, you can line up to buy Washington's whiskey in Virginia, or simply visit the distillery to see what it is all about, while drinking more Scotch, Rye or Bourbon at home, any of which would make old George proud.

Or you could travel the American Whiskey Trail, which includes the Mount Vernon facility and a mix of cultural and historic sites associated with whiskies as well as working distilleries, from New York City to the Caribbean.

As I have mentioned in recent stories, spirits are all the rage in the US right now. Maybe it's a "Mad Men effect," but spirit consumption in this nation is approaching its peak in the 1960s for the first time in half a century (mainly at the expense of beer). There is a craft distilling revolution afoot, and it was not that long ago when the high-end bourbons we now take for granted like Knob Creek and Woodford Reserve did not exist. I remember when Jack Daniels made just two labels, before the relatively recent introduction of JD Single Barrel and Gentleman Jack. I have visited distilleries in Breckenridge, Colorado and Park City, Utah of all places, and recently sampled exceptional new Ryes, a red hot category, bottled in Kentucky and Vermont. George Washington's tiny distillery fits this theme perfectly and should, since he started the whole thing.

Plus, there was that whole thing about him winning the Revolutionary War. So cheers to our First President. in the Mix www.intheMixMagazine.com

95

..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................... .....................................................................................................................................................................................................................................................

In Jim’s latest book, "FUNDAMENTALS: 9 Ways to Be Brilliant at the New Basics of Business," he describes best business practices, strategies and tactics in nine key areas ranging from selling, service and marketing, to training, team-building and execution.

Interview by Don Billings, Publisher of ITM, with Jim Sullivan on his new book, "FUNDAMENTALS."

96

in the Mix Fall 2012

ITM: This is not just a book on fundamentals; it actually gives managers an action plan and extended applications through your Sullivision.com website, which you describe as a “deeper dive.”

Can you give us a better understanding of how this works?

JS: Sure. We live in a short attention span-business world.

When it comes to leadership content and business advice, some people just want a burger, others want a buffet. When you read "FUNDAMENTALS," you get all the detailed basics on nine essential best practices. But if you’re hungry for more, our Sullivision.com website has dozens of additional free tools, questionnaires and research related to each of the nine fundamentals that you can use to customize the content to your leadership style, brand or company.

JS: If there was a time when being brilliant at the basics was really important, that time is called now. Given the beating that the food and beverage industry took in the last three years during the Great Recession, I noticed the companies and leaders that stayed successful despite the economy focused on the things they could control – like hiring, service, quality – and not the things they couldn’t control – like oil prices, government and world economies. I decided to identify the core essential practices these companies shared and put them in the "FUNDAMENTALS: 9 Ways to Be Brilliant at the New Basics" book.

ITM: Your book is a great management tool for all businesses, not just the hospitality industry. If you had to pin down the top three basics that most businesses and restaurants in our case get wrong or need serious help with, what would they be?

JS: 1)Make hiring THE most important decision. Compete first for talent, then for customers.

2) Teach your teams how to think instead of just telling them what to do.

All service and selling is situational – there is no true definitive list of 'right' service steps. And never treat a customer better than you do a team member.

3) Make pre-shift meetings mandatory and not optional. They should be no longer than three minutes, have one focus, and both inform and educate the staff. If you don’t give your team a plan before each shift, they’ll naturally presume you don’t have one and substitute their own. You “do not” want this. Yet 90% of foodservice operations open every day without a plan and focus.

ITM: In your chapter on execution, I love how you broke it down into “The Execution Pyramid,” almost like Maslow’s theory of human needs. Can you briefly give our readers a synopsis?

JS: Ideas are easy. Execution is hard. I believe that the way you get consistent results is by first influencing employee beliefs, which shapes their behavior, which is what creates results. Most companies focus on results, which is putting the cart before the horse. They should be focusing instead on culture, accountability, discipline and habitual consistency.

ITM: Your closing chapter is called “THE END of the Beginning.” Can you wrap this statement up for us?

JS: Well, progress is never-ending, right? My thought is that if you apply the collective best practices in this 200-page book, you will truly transform not only the way you think about business but more importantly, the results you get from it. It’s time to stop working in our business and start working on it. School is never out for the pro.

ITM: I found "FUNDAMENTALS" to be an engaging practical resource and have purchased copies for our management team as required reading.

................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ................................................................................................................................................................................................................................................... ...................................................................................................................................................................................................................................................

ITM: Why did you bring "FUNDAMENTALS" to the marketplace at this point in time?

Jim Sullivan is the CEO and founder of Sullivision.com, a global consultancy whose products and services are used

by Fortune 500 companies such as American Express, Coca-Cola, Starbucks and Walt Disney Company. I have attached his QR Code and you can follow him on Twitter (@ Sullivision), LinkedIn, YouTube, Pinterest, and Facebook.

FUNDAMENTALS is available at Amazon, Sullivison.com, and bookstores.

in the Mix www.intheMixMagazine.com

97

W NE Crazy

by Barry Wiss, CWE, CSS

Answers at itmmag.com

Barry Wiss is VP of Trade Relations at Trinchero Family Estates and serves on the Board of Directors and Examiners for the Society of Wine Educators 98

in the Mix Fall 2012

Please enjoy responsibly Š Diageo 2011

in the Mix www.intheMixMagazine.com

99

100

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

101

102

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

103

104

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

105

106

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

107

108

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

109

110

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

111

112

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

113

114

in the Mix Fall 2012

in the Mix www.intheMixMagazine.com

115

116

in the Mix Fall 2012