June 2026 ISSUE 4
THE TEAM:
MICHAEL POLITZ Publisher Michael.Politz@fbmagazine.com MICHELE TELL Founder, Executive Director/Publisher Michele@proofawards.com COLLEEN BANKS Director of Business Development Director of PR%F and CPG Competitions Colleen@proofawards.com MARGIT BOWN Director of Graphics JACK FINN Senior Correspondent LARA STONE Trade Show Editor BRIDGET SLEAZAK Competition Coordinator
CONTRIBUTORS: George Manska Matthew-Lorèn Lindsey Mia Lavana Brittney Agoncillo Devin Woodrow
Contact the Team: news@proofawards.com PR%F the Magazine is owned and published electronically by The Original Brand, LLC. Copyright 2019 PR%F Awards and distinctive logo are trademarks and owned by The Original Brand, LLC. All Rights Reserved. No part of this electronic magazine may be reproduced without the written consent of PR%F the Magazine. Requests for permission should be directed to: ProofMagazineInfo@gmail.com. The information contained has been provided by such individual, even organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm.
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TABLE OF CONTENTS
CPG Awards
Check it out! Click here
New Book Release!
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LETTER FROM THE EXECUTIVE DIRECTOR
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ENTER THE CPG AWARDS
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COVER STORY: GOOD BOY VODKA - HOW GOOD BOY VODKA TURNED PHILANTHROPY AND RTDs INTO A GROWTH ENGINE
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TWANG - LIFE ,LIBERTY & LIME COCKTAIL RIMMING SALT
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THE GEORGE F. MANSKA BESTSELLER: A SCIENTIFIC GUIDE TO UNDERSTANDING AND EVALUATING DISTILLED SPIRITS
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BLACK MARKET - CONTEMPORARY PREMIUM CANNABIS BEVERAGE TREND
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COLUMN BY DEVIN WOODROW - THE DRINKABLE SPACE
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HIGH LANDIA: EVERY CAN IS A PASSPORT
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MOLON LABE - CIGARS, COFFEE & SPIRITS
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SOMMELIER MATTHEW-LORÈN LINDSEY
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ANOTHER HENDRICK’S
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LETTER FROM EXECUTIVE DIRECTOR Dear Readers, Letter from the Editor Hello Readers…
Good Boy Vodka is a brand with personality, purpose, and momentum. Founded by Alex Pratt, it grew from a love of racing, branding, and building something distinctive into a premium vodka and RTD company with a mission-driven identity. The brand’s motto, “Every Pour Helps a Pup” ties every pour to support for rescue dogs, military K9s, and veteran programs.
PR%F AWARDS: DEADLINE AROUND THE CORNER. For nearly nine years, PR%F Awards has been building something rare in the beverage world: a trusted bridge between emerging brands and the buyers who can actually move them forward. Through our partnership with and PR%F the Magazine, we’ve created a platform that does more than celebrate great products — it connects them to real opportunity. That matters because success in this industry is not just about making a beautiful product or crafting an excellent liquid. It is about getting it into the hands of the right buyer at the right moment. Over the years, that has led to hundreds of brands being purchased after meeting the buyers who discovered them through PR%F. One introduction can change everything. One tasting can lead to a listing. One conversation can turn into a placement. That is the kind of momentum PR%F Awards was built to create. Our judges are beverage buyers from restaurants, bars, liquor stores, nightclubs, arenas, airlines, cruise lines, and more, which means brands are not being evaluated by people who are simply observing the category — they are being evaluated by the people who actively help decide what gets
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bought, stocked, poured, and featured. That is the real advantage. PR%F Awards is not just about medals or recognition. It is about access, visibility, and the possibility of turning discovery into distribution. And because buyers care about more than what is inside the bottle, our design competition gives your branding a chance to shine too. In a crowded marketplace, presentation matters. A product can have a great taste, but if it also has a strong visual identity, it becomes even more memorable to the buyers who are looking for something fresh and compelling. That is why PR%F Awards continues to matter after all these years. It is a place where brands are not only seen — they are truly introduced to the people who can help them grow. Enter here. www.proofawards.com
Cheers & Namaste!
Michele Tell Michele@proofawards.com
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INTRO D U C I N G T HE S I S TE R AWA R D CO M PE TI TI ON
CPG AWARDS The consumer packaged goods industry is a multimillion-dollar powerhouse—but in a market this saturated, even exceptional products risk being overlooked without the right platform. The CPG Awards, presented in partnership with Food & Beverage Magazine, are now accepting entries, delivering a high-impact opportunity for shelf-stable food, pet food, supplements, and baby food brands to break through the noise and secure national attention. Spanning more than 300 distinct categories, the CPG Awards are designed to reflect the full spectrum of today’s evolving consumer demand—from functional beverages and fortified pantry staples to premium pet nutrition and next-generation infant products. This expansive category reach ensures that every product is evaluated within its proper competitive set, while giving brands the chance to stand out where it matters most. Participants gain direct exposure to more than 200 retail buyers from across the United States, alongside amplification through Food & Beverage Magazine’s powerful network of over 15 million monthly readers. This is not passive recognition—it is active placement opportunity. Brands that fail to enter are, quite simply, removing themselves from consideration at a time when buyers are actively searching for new products to bring to shelves. “The growth trajectory of shelf-stable foods has been both rapid and transformative,” said Michael S. Politz, Publisher of Food & Beverage Magazine. “We are witnessing a category that has evolved far beyond
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convenience, now driven by sophisticated nutritional science, functional ingredients, and heightened consumer expectations. Many of today’s shelf-stable products incorporate advanced nutritional components that rival fresh offerings, making this one of the most dynamic and competitive segments in the industry.” In an industry defined by visibility and velocity, participation is no longer optional for brands serious about growth. The combination of category depth, buyer access, and media reach positions the CPG Awards as a decisive advantage in an increasingly crowded field. Michele Tell, Executive Director of the CPG Awards, emphasized the dual focus behind the program: ‘Today’s most successful CPG brands understand that winning at shelf requires excellence in both product and presentation. That’s why we designed the CPG Awards as a unique “enter once, compete twice” platform—where every submission is evaluated for both taste and package design. We award each independently, because true innovation lives at the intersection of flavor, function, and visual impact. Brands shouldn’t have to choose which strength to showcase—they deserve recognition for both,” she said. The CPG Awards provide a critical for these innovations to be seen, evaluated, and ultimately embraced by the marketplace. If your product is not entered, it is not being considered. Submit now at www.cpgawards.com.
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CPG Awards® is the ultimate competition where your products are evaluated, tasted, and rated by real retail buyers - the experts who put brands on shelves and into carts. CPG Awards highlights nutritional, health, and wellness badges.
We are aligned with Food & Beverage Magazine - the leading online magazine resource for the food and beverage industry now in its 25th year and distributed to 15 million readers online, monthly. REGISTRATION TO ENTER IS NOW OPEN DEADLINE: DECEMBER 4, 2026 All shelf-stable products must be received by June 10, 2026, by 5 pm – PST All products must have an expiration date at least August 30, 2026 CLICK HERE
COMPETITION WEEK: DECEMBER 7, 2026 ENTRY FEE: $275 PER ENTRY SAMPLES:
TO REGISTER FOR
CPG AWARDS 2026
• We request 24 samples per entry
MAIL SAMPLES TO:
CPG AWARDS 11700 W. Charleston Blvd. Suite 170, PMB 5, Las Vegas NV 89135 MEDALS: Each SKU entered has a chance to win (2) separate medals in both Taste and Design.
SPECIAL AWARDS: • Every Women-owned and Veteran-owned business receives an automatic accolade medal to highlight this special accomplishment • Best of Shows for overall brand, spirits, wine, design, and more will also be crowned.
**When entering, please upload a PRODUCT PHOTO showcasing a single unit of your CPG. This will be used in future advertising and in the winner graphics, so it is best if you submit a full product shot on a white or transparent background.
* * S P ECI A L BRAND PROMO OFFER** Enter 4 (Four) or more SKUs & receive a complimentary full page ad in Food & Beverage Magazine
TO RESERVE YOUR SPOT, CONTACT YOUR CPG AWARDS REPRESENTATIVE
michele@cpgawards.com | 702-233-6996
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By Michele Tell
Good Boy Vodka has quickly emerged as one of the beverage industry’s most distinctive premium vodka and RTD cocktail brands, blending lifestyle marketing, charitable purpose, and rapid commercial growth in a way that aligns closely with today’s consumer expectations of modern spirits labels. Founded by entrepreneur Alex Pratt, the company has become known not only for its ultrapremium vodka and fast-growing canned cocktail portfolio, but also for its commitment to American veterans and rescue dogs through its “Every Pour Helps a Pup” platform.
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Origins and Founding Vision Good Boy Vodka began as a side project for Pratt, who originally worked in his family’s manufacturing business, Pratt Industries, a leading producer of intermodal equipment. In the summer of 2020, he launched Good Boy Vodka with just two SKUs—750 ml and 1 L bottles of vodka—while still balancing responsibilities in the trailer business and exploring the potential of the alcohol space he had long admired as a sports enthusiast and powerboat racer.
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The name “Good Boy” grew out of Pratt’s branding in motor sports and his broader lifestyle identity around boating and racing but quickly evolved into a vehicle for a more serious mission. The brand’s tagline, “Every Pour Helps a Pup,” crystallized a commitment to charitable giving focused on American veterans, military K9 units, and rescue dog organizations, ultimately leading to the creation of the Good Boy Foundation as a dedicated nonprofit that operates with volunteer support and no salary overhead.
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“Good Boy Vodka has always been about more than what is inside the can or bottle. Every Pour Helps a Pup® is a mission that is very personal to our team, and through the Good Boy Foundation, we’re able to support shelter animals, military K9’s, and veterans in a meaningful way.”
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From inception, Good Boy Vodka was structured around the idea that a premium beverage company could be built with purpose at its core rather than as an addon. The brand has consistently directed a portion of proceeds toward dog rescue organizations and warrior dogs and has since broadened its charitable work to include support for our military veterans. As Pratt explains, “Good Boy Vodka has always been about more than what is inside the can or bottle. Every Pour Helps a Pup® is a mission that is very personal to our team, and through the Good Boy Foundation, we’re able to support shelter animals, military K9’s, and veterans in a meaningful way. That purpose gives people another reason to believe in the brand, and it creates a connection that goes beyond the beverage itself.” Pratt has emphasized that this commitment is not a marketing veneer but an operational priority: the Good Boy Foundation is designed so that “100% of the donations” it raises are returned to causes. In an increasingly crowded spirits landscape, this philanthropic structure has helped Good Boy Vodka build strong narratives with retailers and distributors, offering a clear social value proposition alongside product quality.
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Core Vodka and Early SKUs Good Boy Vodka’s initial offering centered on its namesake ultra-premium vodka, distilled to deliver a clean, neutral profile suitable for both sipping and mixing. The original lineup launched with two primary SKUs— 750 ml and 1 L bottles— positioned as approachable yet elevated options in the premium category. The vodka continues to serve as both the brand’s foundation and the base for its expanding RTD portfolio, benefiting from increased exposure as consumers discover the brand through its canned offerings.
Transition into Seltzers and RTDs Recognizing early momentum in the canned beverage segment, Good Boy Vodka moved quickly into seltzers and vodka cocktails as consumer preferences shifted toward convenience and portability.
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“RTD canned cocktails are experiencing exponential growth, and consumers are more comfortable reaching for them at grocery and convenience stores, sporting events, concerts, and everywhere in between,” Pratt notes. “When you have a brand that is positioned well in a category with that much momentum, you have to be willing to take risks, invest in the opportunity, and keep building the infrastructure needed to sustain long-term growth.” This strategic pivot proved pivotal. By early 2023, the brand had secured national distribution, with its RTD line driving expansion into dozens of states. The emphasis on natural flavors, authentic ingredients, and approachable profiles positioned Good Boy squarely within the “better-for-you” beverage movement.
John Daly Cocktails: SKUs and Innovation The collaboration with PGA golf legend John Daly has become the defining expression of Good Boy Vodka’s RTD strategy. The officially licensed John Daly cocktail—vodka, iced tea, and lemonade—translates a culturally familiar drink into a scalable, ready-to-drink format. “What we’re seeing is that consumers still want convenience, but they’re becoming much more selective about what they drink,” Pratt explains. “They want products that taste great, feel lighter, and fit naturally into more occasions. That is where our John Daly canned cocktails and vodka lemonades have really set us apart.”
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He adds, “They are lower in calories and sugar, non-carbonated, and designed for smooth, easy drinking, creating a clear point of differentiation for us in the RTD category. We have been able to move quickly, listen to the market, and innovate around what people are asking for.” Available in flavors such as classic iced tea and lemonade, raspberry, blackberry, and peach iced tea, the line features a zero-sugar, lowcalorie profile of approximately 95 calories per can. Expanded packaging formats, including eight-packs and a 12-pack, have further strengthened retail presence and velocity.
John Daly: Authenticity in Partnership John Daly’s involvement extends beyond branding into genuine alignment with the product itself. “There are a lot of celebrity partnerships in CPG right now, but consumers can tell the difference between an endorsement and something that feels real,” Pratt says. “Our partnership with John Daly works because it is a true collaboration. He has been drinking vodka, tea, and lemonade for decades, and his personality naturally fits the brand. It does not feel like an ad, and that authenticity is a big reason people connect with Good Boy Vodka.” This authenticity has helped the brand stand out in a crowded celebrity-backed marketplace, reinforcing credibility with both consumers and retail partners.
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Additional Cocktail and Seltzer SKUs While the John Daly Cocktail line has been a major growth driver, Good Boy’s broader RTD portfolio continues to expand. The company has developed vodka lemonades, fruit-forward vodka cocktails, golfinspired packs, and additional innovation built around specific consumer occasions. Across the portfolio, Good Boy maintains a consistent product philosophy: bold flavor, smooth drinkability, and a premium vodka base. Many of the products are positioned with low or zero sugar, low carbs, and lower calorie counts, generally ranging between 95 and 110 calories per serving. This disciplined approach gives the brand room to innovate without losing its identity. Whether consumers are reaching for a John Daly Cocktail, vodka lemonade, or golf cocktail, the products are designed to feel refreshing, approachable, and easy to enjoy.
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“What we’re seeing is that consumers still want convenience, but they’re becoming much more selective about what they drink. They want products that taste great, feel lighter, and fit naturally into more occasions. We have been able to move quickly, listen to the market, and innovate around what people are actually asking for.”
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Market Performance and Industry Context In a short period, Good Boy Vodka has achieved significant growth, expanding rapidly across the U.S. and earning industry recognition, including top honors in PR%F Awards, SIP Awards and Bartenders Choice Awards. “We’re proud of the triple-digit growth we’ve achieved, but we’re not treating it like a finish line,” Pratt says. “Growth at that pace forces you to keep evolving. We’ve expanded our sales
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team, strengthened our wholesaler network, deepened chain relationships, and continued investing in marketing and innovation. The goal is not just to grow fast; it is to build a brand that can keep winning as the category becomes more competitive.” That mindset has helped Good Boy move from emerging brand to serious category player. The company has invested in sales infrastructure,
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wholesaler relationships, chain account development, marketing, innovation, and event-based brand building. Its growth story is not driven by one factor alone. Instead, Good Boy has combined several forces: a strong mission, an authentic celebrity partnership, premium liquid, consumer-friendly RTDs, bold branding, and a deep understanding of lifestyle occasions.
Strategic Fit for an Industry Audience For an industry audience, Good Boy Vodka represents a compelling example of modern spirits brand building. It reflects several major shifts shaping the beverage sector: the continued rise of RTDs, the importance of authenticity in celebrity partnerships, the value of purpose-driven brands, and the need for innovation that responds directly to consumer behavior. Good Boy has built a brand that does more than drive sales – it creates a genuine connection with consumers. Its Every Pour Helps a Pup® mission gives consumers a reason to care. Its John Daly partnership gives the brand authenticity and cultural relevance. Its RTD portfolio gives retailers and distributors products that fit today’s convenience-driven, occasion-based drinking habits. In a crowded category, Good Boy Vodka has created separation by staying clear on who it is: a premium beverage company with personality, purpose, and momentum.
For more information, visit
www.goodboyvodka.com
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LIFE, LIBERTY, & LIME COCKTAIL RIMMING SALT
Twang Brands is helping consumers add a patriotic touch to summer beverages with its limitededition Life, Liberty and Lime Cocktail Rimming Salt. Featuring a vibrant red, white, and blue blend paired with Twang’s signature lime flavor, the festive drink rimmer is ideal for Independence Day celebrations and other occasions honoring America’s 250th anniversary. Designed to enhance everything from margaritas and palomas to beers, sparkling waters, and mocktails, Life, Liberty and Lime adds both eye-catching color and a bright citrus kick to every sip. The limitededition offering is ideal for Fourth of July parties, backyard barbecues, lake weekends, and other summer gatherings. For nearly 40 years, Twang has been known for creating bold, flavorful products that help consumers customize their favorite foods and beverages. Founded by Latino entrepreneurs, the company offers a wide range of flavored salts, drink rimmers, beverage salts, and Michelada mixers inspired by both classic citrus flavors and vibrant culinary traditions. Life, Liberty and Lime continues that tradition by combining festive presentation with the craveable flavor Twang fans have come to expect. The limitededition Cocktail Rimming Salt is available online at www.twang.com and at select retailers nationwide while supplies last.
Photo Giant Noise
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Photo Twang Brands LLC
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SUMMER IN A CAN
Cantaloupe & Wildflower Honey is here weareohho.com
NEW!
Just Released:
A Scientific Guide to Understanding and Evaluating Distilled Spirits Distilled Spirits Sensory Science provides serious enthusiasts with a factual framework for moving beyond tasting rituals, marketing language, and guesswork George F Manska, (CR&D), Arsilica, Inc.
The book is available through Sensorium Publishing Co., LLC.
https://sensoriumllc.com
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LAS VEGAS, Nev. — [June 1, 2026] — Sensorium Publishing Co., LLC announces the availability of Distilled Spirits Sensory Science: A Systematic Approach to Flavor Evaluation and Analysis, a comprehensive guide for serious spirits drinkers who want to understand distilled spirits through applied science rather than habit, folklore, or unsupported tasting language.
Distilled Spirits Sensory Science was written for the serious drinker who wants to move beyond “I like it” or “I taste what the reviewers and critics tell me to taste.” The book explains how spirits’ evaluation is affected by ethanol, aroma chemistry, nasal irritation, taste, mouthfeel, trigeminal response, glassware, expectation, memory, sensory bias, and evaluation method. The book gives serious enthusiasts, spirits professionals, and industry decision-makers a factual basis for evaluating claims, interpreting sensory experience, and making more informed judgments. The central message is direct: spirits appreciation improves when the drinker understands what is happening. Distilled spirits are not evaluated under neutral conditions. Ethanol is volatile. It can dominate aromatic perception, irritate the nose, suppress delicate signals, affect comfort, and alter how the drinker interprets what is in the glass. The human nose and palate are not mechanical detectors. They are biological systems shaped by exposure, fatigue, attention, expectation, vocabulary, and prior experience.
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That is why serious appreciation requires more than traditional approaches that do not account for
“
Many spirits consumers invest heavily in whiskey, bourbon, Scotch, rum, tequila, mezcal, cognac, brandy, and other distilled beverages. They read reviews, attend tastings, compare glassware, collect bottles, join clubs, follow influencers, and discuss flavor with increasing sophistication. Yet many still evaluate spirits using inherited rituals and subjective tasting notes without understanding the perceptual process.
ethanol, sensory biology,
glassware, bias, and evaluation method
George Manska
CSO, CR&D, Arsilica, Inc., Sensory Researcher, Inventor, Entrepreneur, and Author
Distilled Spirits Sensory Science gives readers a structured way to examine what they perceive and why perception can be misleading. The book does not tell readers what they must like. It does not replace personal preference with technical jargon. Instead, it gives the reader the scientific basis for understanding why spirits behave differently, why drinkers disagree, why glassware matters, why tasting notes are limited, and why controlled evaluation produces better judgment.
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The book is especially useful for:
The book helps readers understand questions such as: Why and how does ethanol overwhelm aroma? Why do two drinkers perceive the same spirit differently? Why can tasting notes become unreliable? Why does glassware affect aroma access? Why does nosing method matter? Why do expectations change perception? Why is sensory memory difficult to build? Why does serious evaluation require control?
tequila, mezcal, cognac, and brandy drinkers • Collectors who want better evaluation discipline • Spirits industry corporate marketing executives • Spirits club members and tasting-group leaders • Consumers tired of vague tasting language • Drinkers who want to understand ethanol, aroma, and perception • Advanced enthusiasts preparing for judging, study, or professional involvement • Readers who want science rather than marketing language
Unlike many spirits books built around brand history, regional tradition, bottle recommendations, or tasting-note description, Distilled Spirits Sensory Science focuses on the evaluator. It asks what the drinker’s sensory system is actually receiving, what ethanol is doing, what the glass is presenting, what memory and expectation are adding, and what method can do to reduce error.
For readers who want to raise their level of spirits appreciation, the answer is not more decorative language. The answer is better understanding. A drinker who understands sensory science is better prepared to separate aroma from irritation, preference from evidence, confidence from bias, and tradition from method. “Spirits enjoyment does not need to be less personal when it becomes more scientific,” said George F. Manska, author of Distilled Spirits Sensory Science and inventor of the NEAT spirits glass. “Science does not tell the drinker what to enjoy. It explains why the experience occurs and how to evaluate it with greater awareness.”
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Spirits enjoyment does not need to be less personal when it becomes more scientific, Science does not tell the drinker what to enjoy. It explains why the experience occurs and how to evaluate it with greater awareness.
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• Serious whiskey, bourbon, Scotch, rum,
George Manska
CSO, CR&D, Arsilica, Inc., Sensory Researcher, Inventor, Entrepreneur, and Author
The book is available through Sensorium Publishing Co., LLC.
https://sensoriumllc.com
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The book is available through Sensorium Publishing Co., LLC. Individual buyers, spirits
Meet the Author: George F. Manska
Phone: 702.332.7305
is the author of Distilled Spirits Sensory Science, co-inventor of the NEAT spirits glass, and a longtime advocate for applying physics, chemistry, sensory science, and human physiology to spirits evaluation. His work focuses on giving serious drinkers and professionals a more accurate and repeatable way to understand aroma, ethanol, glassware, sensory perception, and evaluation methods.
Email: george@arsilica.com
About Sensorium Publishing Co., LLC
Optional Book/Media Email:
Sensorium Publishing Co., LLC publishes science-based educational materials for serious learners in alcoholic beverage evaluation. Its work supports the factual understanding of spirits through sensory science, applied chemistry, physics, and human physiology.
clubs, educators, professionals, and institutional purchasers can find ordering information at: https://sensoriumllc.com
For information, review requests, group orders, media inquiries, or educational use, contact: George F. Manska Sensorium Publishing Co., LLC
info@sensoriumllc.com
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F
or a beverage industry increasingly
path to socializing and connection. The brand
searching for versatile products, Hightails,
emphasizes mixability, encouraging consumers
LLC has built an intriguing portfolio in the
to serve it over ice, blend it with soda, or
past year that reflects where the hemp-
use it as the foundation for Hightails. An AI-
derived THC category is heading next. Rather
powered mixologist featured on the brand’s
than positioning its brands as simple alcohol
website further reinforces that hospitality-
alternatives, the company has developed a
driven approach, offering recipes and serving
trio of distinct personalities under one roof:
suggestions that blur the line between
Black Market, Black Market 10MG, and High
beverage technology and modern bartending.
Standard.
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As consumer demand within the THC beverage
The story begins with Black Market with its
segment has evolved, Hightails extended the
unapologetically nightlife-inspired identity.
Black Market concept. In June, the company
Built around black currant flavor, hemp-derived
introduced Black Market 10MG, a higher-
Delta-9 THC, THCV, lion’s mane, B vitamins,
potency offering. The new formulation
and a fast-onset formulation, Black Market
maintains the brand’s signature flavor profile
was designed to recreate some of the social
and quick-onset experience while addressing a
energy consumers traditionally associate with
growing market segment looking for stronger
adult beverages, while offering a different
alternatives and more session flexibility.
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Available in both 750ml multi-serve and 120ml
beverage trends, where flavor, function, and
trial formats, the launch signals a broader trend
occasion are increasingly intertwined.
in cannabis beverages: consumers are becoming more comfortable with dosage sophistication and are seeking products tailored to different
Taken together, the three brands illustrate how quickly the hemp-derived THC beverage category
occasions.
is maturing. Black Market captures the energy
At the same time, Hightails responded quickly
addresses the growing demand for higher-
to retail requests: High Standard, the company’s
potency experiences. High Standard explores the
newest release, was developed with a distinctly
intersection of premium botanicals and cannabis
different audience in mind. Featuring hibiscus
beverages. Coupled with cultural initiatives such
and saffron alongside lion’s mane and B
as the Highly Anticipated capsule collection
vitamins, the beverage embraces premium
with legendary costume designer and fashion
botanical ingredients often associated with
icon Patricia Field, whose work helped define
women’s wellness rituals while maintaining the
the visual identities of Sex and the City, The
quick-onset THC experience that has become
Devil Wears Prada, and countless other cultural
central to the company’s portfolio. The result
touchstones, Hightails is building a portfolio
is a product that feels less inspired by nightlife
that blends beverage innovation with lifestyle
and more aligned with contemporary premium
relevance.
of social drinking culture. Black Market 10MG
Learn more at Hightails.com and DrinkBlackMarket.com
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One-of-a-kind Black Market bottle by designer PJ Linden for the HIGHly Anticipated... Under the Influence Capsule COLLECTION at Patricia Field’s boutique leading up to New York Fashion Week earlier this year.
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THE DRINKABLE SPACE 30
Introducing
what’s
new
in
th
WOODY CREEK DISTILLER’S WOODY CREEK COLORADO AVALANCHE BOURBON: Displayed in a beautiful and collectible, officially-licensed bottle featuring the Av’s logo, this Bourbon is extremely elegant and classy. With only an initial 3000 cases available, this highly sought after bourbon is highly limited but still at an exceptional price of only $49.99/750ml bottle. The bourbon has an ABV of 45% or 90 proof and a composition of dent corn and elbon rye giving it a classic yet indulgent flavor, perfect for any experienced whiskey drinker. With a classic golden color and guaranteed to be aged for at least 5 years, Woody Creek Colorado Avalanche Bourbon is sure to impress anyone.
Visit: https://woodycreekdistillers.com/ colorado-avalanche-straight-bourbon-whiskey/
GLENFIDDICH: Glenfiddich introduces a bold new packaging look for their iconic single malt just ahead of Father’s Day. This refreshed design honors the brand’s 139-year legacy in Speyside, Scotland. It re-imagines their famous stag logo and the Grant Family Crest while keeping the classic essences we’ve come to love. This iconic Scotch is matured in old bourbon American oak casks. It is made exclusively for the United States and is crafted to bridge American whiskey and traditional Scotch.
Visit: https://www.glenfiddich.com/en-us/
THRESH AND WINNOW:
HERA THE DOG VODKA: Hera The Dog Vodka is an extremely high quality, premium vodka. Crafted from organic wheat and distilled seven times for a perfectly smooth taste using no sugar. While Hera The Dog Vodka is an amazing beverage, it is amazing in so many other ways as well. Since it’s launch, Hera The Dog Vodka has been dedicated to helping animals in need, donating to rescue groups and specifically helping animal relief efforts during the L.A. wildfires. Together Hera The Dog Vodka as well as it’s consumers have donated over $68,000. Sip on a drink that tastes delicious and know you’re also doing some good.
Visit: https://www.herathedogvodka. com/
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Awarded The Dieline Package Design Award for Most Beautiful Whiskey Bottle in the World in 2025, the Thresh & Winnow bottle is designed with longevity and reuse in mind. Created in collaboration with Dando Projects, the packaging uses a single bottle to showcase multiple spirits. An intricate embossing of grains, including rye, barley, and botanicals, wraps around the glass. By turning the bottle and adjusting label placement, a different grain is brought forward to reflect the liquid inside, rye for the 10 Year rye whiskey, barley for the American Single Malt, and herbs and flowers for the gin expressions. The result is a sustainable, versatile, and enduring object.
Visit: https://www. threshandwinnowspirits. com/
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industry.
By
Devin
BASBAS : Basbas is rooted in Hierbas tradition, the tradition of using herbs in Ibiza, Spain. Basbas is an herbal liqueur that uses a families’ 5 century old recipe using over a dozen wild, foraged herbs. Even though the recipe and practices of Bas bas have been known of and used for centuries, it is a very newly emerging market in the liquor world, especially taking off in North America and Europe. Basbas is lower in sugar and is more botanical forward than chemical forward (unlike most these days), and is made to be versatile and easily used in most drinks making it the perfect choice to enjoy your favorite cocktail, or just to enjoy neat or over ice. This versatility makes it perfect for both at home gatherings, or larger events.
Visit: https://masbasbas.com/
Woodrow
ICONIC TONICDO IT FLUID AND DOGGY SPRITZ: Iconic Tonic is changing the game for non-alcoholic, functional beverages. Noticing that nonalcoholic drink trends are on the rise, especially with Gen Z, Iconic Tonic decided to participate in the fun and release two different brands of functional THC Beverages. Both Do It Fluid and Doggy Spritz are THC beverages sure to enhance your fun evening. In today’s day and age, finding a functional, good tasting fun time drink with low calories can be hard to come by, but thanks to Iconic Tonics, now you have two options! Beverages can come in larger or smaller can sizes with varying THC levels giving everyone more control over their buzz! With backing from Snoop Dog and delicious flavors to choose from including Cherry Limeade and Peaches n’ Honies, everyone can find something that is right for them!
Visit https://drinkiconictonics.com/
TROMBA TEQUILA: Tromba Tequila introduces Tromba Cafeto, a crafted tequila coffee liqueur made with 100% agave tequila, Mexican-grown Arabica coffee, agave nectar, and natural botanicals. Created in Jalisco under the guidance of Master Distiller Marco Cedano, Cafeto delivers a rich coffee profile balanced by the smooth character of tequila. Designed for sipping or coffee-forward cocktails, Tromba Cafeto brings together two iconic Mexican traditions. Its distinctive matte black bottle and coffee-inspired label reflect the product’s bold flavour and modern approach, helping it stand out on the shelf while staying true to its craft roots.
Visit: https://tequilatromba. com/trombacafeto/
BLOOMING BOTANICALS: While Blooming Botanicals doesn’t sell ready to drink THC or CBD drinks, they create curated lists of CBD-infused drink recipes meant to help you stay refreshed and unwind this summer. They have a huge variety of drink options from a Lavender Lemonade Spritz to a CBD Pina Colada. They feature easy to make drinks that stay up to trends and the seasons, so at any time you can enjoy an easy, delicious, mood uplifting beverage. In their most recent edition they focus on beverages that will keep you happy and hydrated by the pool this summer!
Visit: https://bloomingbotanicalshemp.com/ sippin-on-sunshine-cbd-infused-drinks-to-keepyou-cool/
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THE DRINKABLE SPACE
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EVERY CAN IS A PASSPORT Highlandia doesn’t just relax you; it transports you to a wonderful world
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THE BRAND REDEFINING THE RITUA
O ne v i s i o na r y f o u nde r. A sin gle, seamless ex p e r i e nc e a nd a g r o wi ng mo ve me nt
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L OF CIGARS, COFFEE, AND SPIRITS
Th r ee pr o d u ct catego r i e s . o f p eop le wh o r e fu se to l e a v e a g r e a t p a i r i ng t o c hanc e .
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In most of the hospitality world, cigars, coffee, and spirits live in separate lanes.
Designing the Perfect Pairing
Molon Labe is challenging that.
Founder Steve Bartell, a long-time cigar enthusiast, recognized early that the cigar experience rarely existed in isolation. Cigars were almost always accompanied by something else: coffee in the morning or spirits in the evening. Yet the industries producing those products rarely collaborated.
What started as a premium cigar company has grown into something far more ambitious: a fully integrated lifestyle portfolio built around the idea that flavor rituals should be intentionally paired, not accidentally combined. Today Molon Labe produces premium handmade cigars, small-batch coffee, and a growing line of spirits engineered specifically to complement the cigar experience. The result is a brand that sits at the intersection of luxury, hospitality, and innovation. And the industry is starting to pay attention.
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While most brands focus on a single product category, Molon Labe was built around a system: the Molon Labe Experience.
So Bartell started asking a different question: What if the pairing itself was the product? Instead of producing great cigars and hoping consumers stumbled on the right drink to accompany them, Molon Labe began developing beverages that intentionally enhanced the cigar flavor profiles.
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Today the portfolio includes: • Premium handmade cigars produced in the Dominican Republic and Nicaragua • Small-batch, ecosourced coffee roasted to complement cigar notes • A farm-to-bottle spirits lineup including single barrel bourbon, wheated bourbon, rye whiskey, maple bourbon, and barrel-aged rum Each product is designed not as a standalone item, but as part of a larger experience -- a repeatable ritual that consumers can return to again and again.
Craftsmanship at the Core At the heart of Molon Labe is a deep respect for tradition and craftsmanship. Molon Labe cigars are handmade using carefully
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aged tobaccos sourced from some of the most respected growing regions in the world. The brand’s signature Molon Labe Reserva is a true puro, with all tobacco sourced from a single field. It features a distinctive Habano Claro wrapper, visually reminiscent of Connecticut shade but delivering the spice and character associated with Habano leaf. Aged for more than a decade, the fine tobacco rewards slow smoking.
The spirits follow the same philosophy. Rather than chasing mass-market flavor profiles, each spirit is developed with pairing in mind, carefully crafted to complement tobacco—notes of honey, vanilla, citrus, and oak that amplify the cigar experience rather than overpower it. One standout in the lineup is the brand’s barrel-
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aged rum, aged six years in bourbon barrels. The result is a rum with the structure and dryness more commonly associated with whiskey, making it a natural companion for a premium cigar – a conversation starter in its own right.
A Return to the Social Ritual Molon Labe’s real innovation isn’t just in the products – it’s in how the brand reimagines the ritual around them. Across the world, the pairing of cigars, coffee, and spirits is deeply ingrained in daily culture. Morning espresso, afternoon coffee, evening spirits; each moment providing a different lens through which to experience tobacco. It’s a tradition that’s been passed down for generations, but one that never quite made its way into the modern American hospitality landscape.
Molon Labe regularly hosts guided tasting events where guests experience cigars alongside curated coffee and spirits pairings, learning firsthand how different flavor notes interact and elevate each other. It’s an approach that resonates with seasoned aficionados and newcomers alike. For Bartell, these events are about something bigger. “They’re about slowing down,” he explains. “Sharing conversation. Experiencing flavor intentionally. That’s what the cigar ritual has always been about.”
A Brand With a Point of View Even the name reflects the brand’s philosophy. “Molon Labe” is an ancient Greek phrase meaning “Come and take it.”
Bartell saw that gap and built a bridge.
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It represents defiance, independence, and conviction—values that Bartell believes mirror the craft traditions behind the products themselves. In a world increasingly dominated by mass production and shortcut-driven formulas, Molon Labe has chosen a different path: smaller batches, higher quality inputs, and a relentless focus on flavor integrity. That commitment has fueled rapid growth. The brand is now distributed across multiple U.S. states and international markets, with expansion plans targeting Europe, Australia, and Asia. But Bartell insists the mission remains unchanged. “We’re not trying to be the biggest,” he says. “We’re committed to quality and building something that people genuinely love and connect with.”
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The Future of the Cigar Experience As consumer interest in craft spirits, specialty coffee, and premium cigars continues to grow, Molon Labe sits at a rare crossroads. Few companies operate across all three categories. Even fewer design them with the intention of working together. By treating cigars, coffee, and spirits as parts of a single lifestyle system rather than separate products competing for shelf space, Molon Labe is quietly building a new category within the hospitality world One where the experience matters just as much as the product. One where the perfect pairing is no longer left to chance. The ritual is ready. The only question is: are you?
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The Art of Influence:
THE PSYCHOLOGY BEHIND WINE LABELS AND HOW THEY INFLUENCE OUR BUYING BEHAVIOR By Sommelier Matthew-Lorèn Lindsey @TheLordofWine
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f I had a glass of 1945 Domaine Romanée-Conti (touted as the most expensive bottle of wine sold) for every time I heard the expression “wine is art in a bottle,” I could die a happy man. Arguably, there is quite a lot of truth in the clichè. No two bottles on earth are alike, each experience unique to that moment in time. This is testament to the creative expression of the artistic vigneron. Unlike traditional art forms that rely on visual (art) or auditory (music) stimulation, Wine engages our senses in a truly immersive and unfamiliar way, telling a story through its captivating visual color clues, enticing aromas, and complex flavors leading us to infer the vintners narrative in a very personal and intimate way. Just like a conductor orchestrating a symphony and all of its dynamic parts, so does the winemaker beautifully directing time, terroir, culture, history, and the unique grape characteristics bringing it into perfect harmony on our palate.
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While it would certainly be enticing to explore the intricate details of wine’s structural components, such a discussion deserves its own dedicated space beyond the scope of this article. Instead, our focus will remain on the external influences that sing to us like a sirens call, begging us to feed our curiosity and ultimately enticing us to explore the story behind the wine inside. I have long been fascinated with the immense power a humble wine label has to evoke deep emotional responses and shape our perceptions of a seemingly inanimate product. Despite its limited graphic real estate, a well-designed wine label has the ability to draw us in, ignite our curiosity, and ultimately establish a profound connection with the wine inside the bottle before we even pull it off the shelf. Clearly, judging a book (or in this case, a bottle) by its cover is the intention. As a consumer, I too, have been swayed by the persuasive power of an intriguing wine label.
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As a Sommelier, I’ve devoted my career to understanding this influence and have resolved myself to answer the quiet question in the back of my mind: what is the psychology behind wine labels, and how/why do they influence our buying behavior?
purchases and advocacy. This combination of art and copy is at the heart of successful branding, as it allows brands to create a distinctive identity that resonates with their audience, and builds a relationship based on shared values and emotions.
DESIGNED WITH PURPOSE: INTENTIONAL & EMOTIONAL
COMPETING FOR ATTENTION
In addition to meeting the legal requirements that mandate producers to list the necessary details such as the brand name, alcohol content, the appellation of origin, health warning statement, and other pertinent information, it is crucial not to overlook the subtle emotional messages conveyed quietly through the bottle’s design, many of which we will explore in this article.
GIVES CONTEXTUAL CLUES ABOUT WHAT TO EXPECT Context is an important element when trying to decide which bottle of wine to gamble on. Personal preferences take precedence and can help shape the buying decision. A well-crafted tasting note on the back label can increase the probability of you buying that wine.
ART + COPY = EMOTIONAL CONNECTION Art and copy are two essential elements in creating a successful brand that can emotionally connect with its audience. Art evokes emotion through its visual impact, using color, composition, and design to convey a message. Meanwhile, copy has the power to persuade and influence the audience, through carefully crafted language that conveys the brand’s personality, values, and benefits. When art and copy marry, they create a powerful emotional connection with the audience, that can leave a lasting impact. By tapping into the emotions of their customers, brands can create a sense of loyalty and trust that translates into repeat
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Raise your hand if you’ve ever faced analysis paralysis drifting down the liquor store aisle. Without the influence of a salesman guiding us through the endless sea of options, we are left to discern the good from the bad solely on visual clues such as label design, retail price, and bottle weight/ shape which intrinsically, doesn’t provide enough information to make an educated buying decision. Enter stage left: a compelling design that sparks familiarity and immediately grabs your attention.
BE RELATABLE The allure of wine comes in many forms. Its intoxicating effects, its social prestige, and the story behind the brand. Learning the story of a boutique wine brand whose family has been faithfully tending to the land for generations inspires pride, adoration, and a sense of connection to the product. It makes us feel like we’re part of something bigger than ourselves, and that we’re supporting a legacy of hard work and dedication. That’s the cornerstone of the American Dream we can all relate to. This emotional connection can make the wine taste even better, as it becomes a symbol of something more meaningful than just a beverage in a glass. That dump of feel-good Serotonin strengthens the emotional bond to the brand inspiring you to purchase.
PERCEPTION IS REALITY AKA THE LABEL EFFECT. In a study conducted by the University of Oxford, participants were given identical glasses of wine, but the labels differed in price, brand, and origin.
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The results showed that participants rated the more expensive wine as being of higher quality, even though it was the same wine as the cheaper option. This is known as the “label effect,” where our perception of the wine is influenced by factors other than the taste. Indeed, our perception of a wine’s quality and taste can be significantly influenced by various factors, including price and label design. Studies have shown that people often rate wines higher when they are told they are more expensive, even if the actual quality of the wine is the same as a cheaper option. Similarly, a wine with an attractive label design and expensive embellishments may lead people to expect a higher quality product, and their perception of the wine’s taste may be positively influenced as a result. This phenomenon highlights the powerful role that our expectations and perceptions play in shaping our experience and enjoyment of wine.
WINE PRICE In addition to the persuasive effects of the label, the price is another external factor that can influence behavior. The price of wine can have a significant psychological impact on consumers when making purchasing decisions. Studies have shown that people often associate higher prices with higher quality and prestige, and may be more likely to purchase wine that is more expensive than a cheaper alternative. Let’s be honest, the great wine cellars in the world aren’t filled with Two-Buck Chuck. This phenomenon is known as “premiumization,” which is the trend of consumers paying more for products that they perceive as being of higher quality or status. This is particularly true in the wine industry, where consumers may view higher-priced wines as a status symbol or a marker of sophistication. However, I would be remiss if I didn’t note, that price isn’t the ONLY indicator of wine quality, and there are many
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excellent wines available at a range of price points.
SOCIAL IDENTITY & SELF EXPRESSION Consumers use brands to express their identity. The need for self-expression can be related to the need for societal acceptance. Our self-expression through brand identity is inherently linked to how we project our income, wealth, and social status. Consumers express their identity in a number of ways: How they dress, where they shop, what kind of car they drive, and yes, even what they drink. As a diehard Android aficionado (cue the eye-rolling), my green bubbles are relentlessly ridiculed by the iPhone tribe. The debate of which brand is superior is as old as time and may never be settled, but the principle of the argument should be taken into high consideration more so than the conclusion. Why are the two so impassioned by their beliefs? Simply, it’s not a matter of objective superiority, but rather personal preference and emotional attachment to a brand and how that brand or product represents their values, ideals, lifestyle, and socioeconomic status. Being associated with a brand of prestige and influence can immediately bring a sense of social validation, confidence, and acceptance into a like-minded community. As Sommelier with a background in marketing, it’s been fascinating to unpack these concepts along my journey and get a better sense of why some wine brands resonate and elicit a greater response than others. Evidence has shown that those who approach their branding and marketing from a holistic and intentional approach are able to foster a more intimate relationship between their wine brand and their customers. I applaud wine brands that make an effort to understand their faithful demographic and adapt their brand to be more inclusive, connecting, and relevant. Intentionally positioning your wine brand in direct correlation to your consumer’s lifestyles, beliefs,
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interests, and inspirations, is a far more efficient approach than creating a brand and then having to educate the customer on its value and relevance. I believe that is often a missed opportunity with wineries who haven’t thought through their marketing strategy. When done intentionally and authentically, this strategic positioning can be the difference between a boutique or cult wine brand. Wine is a commodity item that plays by the same marketing rules as any other product. Next time you find yourself strolling down the aisle, pay attention to the emotional cues that are possibly triggering you at that moment. I believe that even in the seemingly trivial task of selecting a wine, gaining insight into the emotional cues that drive our choices can offer valuable self-reflection. By exploring the factors that influence our decisions, we can develop a deeper understanding of our own values, beliefs, and desires, which can ultimately inform our actions and shape our experiences. The process of introspection can be especially insightful when it comes to wine, as it reveals how our emotional and social nature influences our behavior and preferences, and how the
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choices we make reflect our unique identities. Are you committing to a brand because it aligns with your social identity and lifestyle, or because you connected to the story and found a wine that represents your core values? When you ask yourself that question, you may be surprised at the answer. Sip well, Sommelier Matthew-Lorèn Lindsey
Matthew@LasVegasWineTours.com
www.LasVegasWineTours.com @TheLordofWine Matthew-Lorèn Lindsey is a sommelier, wine consultant, and writer. He serves as the Lead Judge for Proof Awards, the largest double-blind wine and spirits competition in the United States, and is the founder of Las Vegas Wine Tours, the city’s first and only luxury wine tour experience.
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Behold! Hendrick’s Gin Announces New Permanent Release, ANOTHER HENDRICK’S Discover a wondrous side to the gin brand with Another Hendrick’s, the first new expression in nearly a decade
Hendrick’s Gin invites curious imbibers to discover another wondrous side of the gin brand with the release of Another Hendrick’s. The first new permanent addition to its line up in nine years, the wondrous new spirit celebrates another side of Hendrick’s personality, infused with marvelous rose and cucumber, and layered with bright, light orange blossom and decadent, silky-smooth cacao beans, housed in a striking white bottle. Inspired by her love for chocolate and flowers, Hendrick’s Master Distiller Lesley Gracie set out to solve the creative conundrum of creating a gin containing cacao, which so few do. With the imagination to look beyond the obvious and make the improbable possible, Lesley used her penchant for chocolate and inspiration from the hothouses at the Hendrick’s Gin Palace to create Another’s Hendrick’s, enhancing the characteristic Hendrick’s flavor with velvety rich notes of cacao and bright floral elements for a smooth finish. “Another Hendrick’s is the complete opposite of what
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we’ve been doing for the past 25 years, and the delectable combination of orange blossom and cacao beans is really rather unusual,” said Lesley Gracie, Hendrick’s Master Distiller. “As a spirit with endless possibilities, I wanted to find a way to combine two of my favorite things in a way that felt authentic to Hendrick’s. After experimenting with different elements from the Hendrick’s Gin Palace’s tropical greenhouse, I discovered this brilliant profile featuring a depth of flavor, hint of sweetness, and lift of freshness that is completely distinctive” It’s truly very Hendrick’s to take two things and create something sublimely distinctive and different. There’s always been a duality that exists in Hendrick’s – the unusual duo of rare stills makes sure of that, simultaneously offering both complexity and lightness. The odd infusion of cucumber and rose has been the distinctive signature of Hendrick’s since its inception. And now there’s a new beyond-the-obvious gourmet combination of orange blossom and cacao that tastes and feels very Hendrick’s indeed.
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“Hendrick’s has always been a brand that leads with creativity and originality, subverting category norms and conventions as a matter of course,” said Nora Torpey, Hendrick’s Global Brand Managing Director. “The release of Another Hendrick’s supercharges this and is far more than a line extension. By releasing ‘another’ side of ourselves, we make Hendrick’s more dynamic, more culturally resonant, and more powerfully positioned to lead the next era of premium spirits growth.” Another Hendrick’s celebrates the duality that exists not only in the brand but all of us. Identical in its core qualities to the classic Hendrick’s Gin, but different in how it evokes them, bringing forward a new generation of gin lovers. The only innovation in the brand’s history to be launched globally across all markets, it marks the start of an extraordinary year ahead for Hendrick’s, dotted with experiential events set to redefine the category once more. “Our signature serve, The Hendrick’s Spritz, balanc-
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es the crisp notes of Hendrick’s Gin with olive brine and delicate flavors of apple and prosecco, resulting in a most refreshing pre-dining cocktail. Now, we’ve also added Another Hendrick’s Spritz to our lineup, a harmony of citrus notes in a vibrant cocktail that allows our newest gin to sing,” said Charmaine Thio, Hendrick’s Global Brand Ambassador. “This serve blends Another Hendrick’s Gin with apple juice, prosecco, soda, and splash of cherry liqueur for an elegant rose tint, garnished with our signature cucumber slices, a cocktail cherry, and an orange twist. A light and refreshing libation that balances the medley of fruit notes with the enticing pull of cacao.” Hendrick’s Gin & Another Hendrick’s have an ABV of 44% and a MSRP of $34.99. For further information, visit www.hendricksgin.com, follow Hendrick’s on social media @hendricksgin and via the hashtag #ANOTHERHENDRICKS. Please drink the unusual responsibly.
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ANOTHER HENDRICK’S LIQUID OVERVIEW
ABOUT LESLEY GRACIE
AROMA
In 1999, while working at William Grant & Sons’ Girvan Distillery, Hendrick’s Master Distiller Lesley Gracie was approached by the great grandson of William Grant, Charles Gordon, to create an ‘ultra-premium’ gin entirely different than anything which had come before. Hendrick’s Gin was the result, helping to spark a ginnaisance across the globe.
The vibrant juniper character is enhanced by the bright and floral elements of orange blossom that’s finished with a slight note of sweetness. TASTE The characteristic Hendrick’s flavor is enhanced by the velvety rich notes of cacao with bright floral elements of orange blossom leading into a smooth finish. HENDRICK’S & ANOTHER HENDRICK’S SERVE SUGGESTIONS THE PERFECT SERVE Ingredients: 1 part Hendrick’s Original Gin or Another Hendrick’s Gin 3 parts Premium Tonic Water 3 Cucumber Slices Method: • Combine all ingredients in a highball glass filled with cubed ice and stir lightly • Garnish with 3 cucumber slices
THE HENDRICK’S SPRITZ Ingredients: 1 part Hendrick’s Gin 1 part Apple Juice 1 part Prosecco 1.5 parts Soda 1 barspoon Olive brine depending on taste / brine concentration Lemon Twist Olive 3 Cucumber Slices Method: • Combine all ingredients in a large wine glass filled with cubed ice and stir lightly • Garnish with 3 cucumber slices, an olive, and a twist of lemon
ANOTHER HENDRICK’S SPRITZ Ingredients: 1 part Another Hendrick’s Gin 1 part Apple Juice 1 part Prosecco
Hendrick’s Master Distiller Lesley Gracie has her head in the clouds when it comes to creativity dreaming up incredible flavor combinations and yet is extremely down to earth, despite her many industry accolades. In late 2025, Lesley was honored by The Gin Cooperative with an Outstanding Contribution to Scottish Gin Award and in early 2026 was awarded an honorary degree by The University of Hull for her inspiring ability to combine chemistry and creativity. Lesley has always had a creative streak and has been fascinated by flowers since she was a child. In another life she may have been a vet given her love for animals ABOUT HENDRICK’S GIN Hendrick’s Gin is handcrafted in small batches, just 500 lovely liters at a time using two exceedingly rare stills and a distinctive blend of 11 fine botanicals finished with the marvelous infusions of rose and cucumber. The delicious result is a gin that helped spark a global ginnaissance; one that is both complex and yet light, with a distinctive fragrant aroma and fresh cucumber finish. The Hendrick’s Gin apothecary-style bottle is dark and enigmatic, the liquid inside fresh and vibrant. And today there is Another Hendrick’s Gin to provoke wonder amongst curious cocktail connoisseurs. An alternative mirror image of Hendrick’s if you will, it’s infused with bright bursts of orange blossom and silky-smooth cacao bean, housed in a striking all white bottle.
1.5 parts Soda 1 barspoon Cherry Liqueur Orange Twist
Both Hendrick’s Gin and Another Hendrick’s celebrate premium vintage style, optimism, and eccentric British self-expression with a characteristic avant garde spirit and wit. One unusual brand, two entirely different sensory dimensions.
Method: • Combine all ingredients in a large wine glass filled with cubed ice and stir lightly • Garnish with 3 cucumber slices, a cocktail cherry, and a twist of orange
All Hendrick’s liquid creations are crafted at the Hendrick’s Gin Palace, on the rugged Ayrshire coast in Scotland. Here, celebrated Master Distiller Lesley Gracie explores sensory journeys no sensible drinks company would attempt to delicious effect using a duo of botanical hot houses and her own personal laboratory.
Cocktail Cherry 3 Cucumber Slices
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Lesley has been personally responsible for every liquid innovation from Hendrick’s ever since. When Lesley was challenged last year to explore a different side to Hendrick’s to once again challenge category norms, her response was Another Hendrick’s.
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Hendrick’s Gin & Another Hendrick’s have an ABV of 44.4% and a MSRP of $34.99. For further information, visit www.hendricksgin.com. Please drink the unusual responsibly.
Its global icons include the world’s most-awarded single malt Scotch whisky Glenfiddich®, The Balvenie® range of handcrafted single malts, Monkey Shoulder® blended malt Scotch and super-premium Hendrick’s® Gin.
ABOUT WILLIAM GRANT & SONS
Other spirits in the portfolio include Grant’s® and The Famous Grouse® blended Scotch whiskies, Tullamore D.E.W.® Irish whiskey, Sailor Jerry® spiced rum, Drambuie whisky liqueur, Milagro® tequila, Reyka® vodka, Discarded Spirits Co.® and ultra-premium Silent Pool Gin®.
William Grant & Sons is a sixth-generation independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the Company is run by a professional management team and distils, bottles, and distributes some of the world’s leading brands of Scotch whisky and premium gin.
Lesley Gracie Hendrick’s Master Distiller with Another Hendrick’s Gin
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Food & Beverage Magazine Guide to Restaurant Success Photo courtesy of Wiley
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ven with all of the economic changes and new hospitality business models, anyone wanting to open a restaurant can read this book and learn how to open one for $25,000 anywhere in the country. Potential customers have demonstrated that they want to eat out, try new cuisines (with delivery and takeout), enjoy different menu items, and socialize with others over a meal. With this guide, restaurateurs make any necessary adjustments and find a way to make their dreams happen. Anyone with a passion and goal to open a restaurant (or keep one open) will be guided by the clear steps to becoming part of the food and beverage industry.
a respected online magazine for the food and beverage industry with over 14 million readers. Michael shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily doublecheck to ensure the readers are doing things right. •
Get guidance from a restaurant owner’s handbook of what to do and not do
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Refer to handy tips and checklists that help you launch your business
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Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more
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Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether opening a burger joint or a fine dining restaurant, this advice-filled resource will help the readers cover all the details that make a difference.
Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants need help to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still need more certainty in their futures. Help has arrived with this book. This restaurant success guide provides vital information on protecting the significant investment—sometimes ranging from $250,000 to $425,000—required to open and keep a restaurant running during the first six months. Michael started his career with an ice cream business and founded several restaurants, a frozen food distribution business, a restaurant consulting service, and
Visit fbmagazine.com for more info and to purchase the book.