PR%F the Magazine December issue 2023

PR%F the Magazine

Volume 03. December 2023

ISSUE 4

Key West Legal Rum

spirits. wine. potations and libations. beverage industr y news.

ISBN 9788024715148 ISBN 80-247-1514-7

9 788024 715148 >

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the team

PR%F the Magazine Michael Politz Publisher

Michele Tell

Founder, Executive Director

Jennifer English Editor-At-Large

Debbie Hall

Editor-in-Chief

RJ Dixon

Creative Director, PR%F the Magazine

Terry Hart

Director of Competitions

Colleen Banks

Director of Business Development

Contributors: Isabel M. Castro

George Manska

Contributing Photographers: Nick Cabrera Krismar Campos Cashman Photo Isabel M. Castro Marisa Finetti Tom Hussey

Matthew-Lorèn Lindsey Steve Roebuck David Sadleir Alicia Shevetone Doltyn Snedden Michele Tell

Contact the Team at

editor@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.

in this issue

PR%F the Magazine LETTER FROM THE EXECUTIVE DIRECTOR

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M.E.N.U.S 2023: ENCHANTED FOREST

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MEET THE JUDGE: KENNY OKADA

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MADE FOR THE MODERN DRINKER

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ICONIC ROCK BAND LYNYRD SKYNYRD LAUNCHES HELL HOUSE WHISKEY

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UNLEASHING KEY WEST

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THE SCIENCE OF SPIRITS

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VEGAS UNSTRIPPED BRINGS THE TASTE OF WINE

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MEET THE JUDGE: KAREN HARLING

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TWO CHICKS COCKTAILS

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GIFT GUIDE

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STOP WASTING LIQUOR

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2023 PR%F AWARDS SHINES IN 5TH YEAR

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PR%F the Magazine

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FROM THE EXECUTIVE DIRECTOR

from the desk of Michele D. Tell

Gratitude.

PR%F Awards 2023

Our 5th Annual Awards Show is a BIG Success!

We are all eager to see the results while we are busy tabulating, creating graphics and laying out a creative mega Winners Edition that will include our Best of Show Winner and some very special top honors.

We are thrilled to showcase our Special PR%F Awards 2023 Winners Edition in the first week of January 2024. Be certain to check it out for all our winners and an in-depth look at the 5th annual PR%F Awards!

We are sending so much thanks to our incredible judges who flew in from across the United States and our Las Vegas judges who gave up three days to judge hundreds and hundreds of emerging spirits, wine, and other beverages. We are so honored to have the expertise and knowledge of these judges who took every sip so seriously and were locked away for long days in Vegas, rating and deliberating on brands! You are all brilliant.

We give a very special thanks to our host property, Palms Casino Resort. This resort is so exquisite, a true gem of Las Vegas, so fun and vibrant! Thank you to Delta Sky Club, The NEAT Glass and Food and Beverage Magazine. You make this event rise every year.

Thank you to our distributor partner, Bootleggers Distributing, for housing our entrants.

from the desk of Michele D. Tell

A special thank you to our staff and management at the PR%F Awards 2023 for executing this top-notch event—your tireless efforts and around-the-clock attention to detail mesmerized me. This includes the Director of Competition, Colleen Banks; Event Coordinator, Bridget Bucshon Slezak; Bar Director Almas Khemeseth, Cristina Venegas; glass management, Joshua Polistico; videographer Alyssa White, Poiema and Grace Creative/Photography, and Ethan Balsamo, our Bloody Mary Bar Designer.

Thank you to Director of Brands Terry Hart, headquartered in Los Angeles; Jennifer English, James Beard Awardwinning expert and broadcaster; Debbie Hall, editor-in-chief at PR%F the Magazine; and Rhianna “RJ” Dixon, Director of Design. We thank all of our incredible judges from across the U.S., including our lead spirits judge Brittany Chardin, and our lead wine judge Matthew Lindsey.

Thank you to George Manska, our partner and creator of The NEAT Glass, who blends the art of spirits with fascinating science each month in our magazine.

We are so grateful to Dave Hoemann of Delta Sky Club for their incredible partnership, flying our judges in from across the US and selecting so many PR%F Awards brands to land on your shelf in the Sky Clubs.

A very special thank you to our surprise guests Cheap Trick’s legendary guitarist Rick Nielsen, MLB and legendary left fielder Greg Vaughan, and Wyatt Russell, the actor who portrayed John F. Walker, aka Captain America, who all celebrated new beverage brands!

A special thank you to our host and General Manager of Palms Casino Resort, Cynthia Kiser Murphey, for your extraordinary friendship and the team at the Palms, including Jennifer Johnson, Jacob Solis and the marketing and catering departments.

Thank you to the PR%F Awards team: Cheryl Wingate, Lara Stone, Angela Brooks, and Barbara Forbes.

We are tabulating, and our brands will be notified soon. Winners will be announced publicly in our special New Year edition to be released in early January 2024 in PR%F the Magazine.

On behalf of my co-founder (who was super funny this year) and publisher of Food and Beverage Magazine, Michael Politz, thank you, and I offer gratitude and cheers!

The 2024 PR%F Awards 2024 will open its entry portal on January 4, 2024, at www.proofawards.com.

Cheers & Namaste!

Michele D. Tell Executive Director, PR%F the Magazine Founder, PR%F Awards

PR%F the Magazine

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10

m.e.n.u.s. 2023

M.E.N.U.S. 2023

Enchanted Forest PALMS CASINO RESORT HONORED AT 2023 GALA.

By Debbie Hall Photos by Cashman Photo

M.E.N.U.S. 2023: ENCHANTED FOREST to benefit the Epicurean Charitable

Foundation (ECF) was held at Sahara Las Vegas, raising $450,000 in a single night, the most amount raised in 10 years under the guidance of ECF Executive Director Melissa Arias. ECF holds the annual gala to support the scholarship program, which has quickly become one of the most popular events on the Las Vegas social calendar. M.E.N.U.S. (Mentoring and Educating Nevada’s Upcoming Students) offers gourmet bites, drinks and live entertainment.

Cynthia Kiser Murphey, General Manager for Palms Casino Resort, was honored at M.E.N.U.S. Palmas Casino Resorts, an entity of the San Manuel Gaming & Hospitality Authority, is the first casino resort owned and operated by a Native American tribe

in Las Vegas. The Palms Casino Resort hosted the 2023 PR%F Awards for a memorable event.

ECF is comprised of more than 20 top food and beverage and hospitality executives dedicated to enriching the lives of deserving local students passionate about a career in hospitality or culinary arts. Through scholarships and mentorship opportunities, these gifted but often financially underprivileged students are provided with the means to pursue their dreams and become future leaders of the Las Vegas hospitality industry.

For more information, visit ecflv.org.

meet the judge: kenny okada

Meet the Judge Kenny Okada Lotus of Siam | Las Vegas

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second-generation product of the restaurant industry, Kenny Okada has a robust resume that practically covers the expanse of his life thus far, bringing a great deal of experience to the table. He oversees the beverage program at Lotus of Siam and is an integral part of the leadership team as a managing partner.

At 15, Okada started as a prep cook at the legendary Duke’s Malibu, working his way through various positions in the kitchen, front of the house, host, busser, barback, server, bartender, and, eventually, the bar manager. After attending culinary school in Oxnard, Calif., Okada spent some time in San Diego before returning to Duke’s Malibu as bar manager. At 21, he moved to Las Vegas, looking for bigger opportunities.

Okada opened Culinary Dropout at the Hard Rock Hotel, starting with Fox Restaurant Concepts, before moving to Nobu for several years. He then moved to Denver to work for another Fox Restaurant Group concept, North, in nearby Cherry

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Creek. While in the Rocky Mountains, Okada moved to Sage Hospitality Group, where he helped open Halcyon in Cherry Creek as its beverage manager. Okada eventually became a corporate trainer for Fox and assisted them in opening new projects.

However, Okada missed Las Vegas and decided to return to what he preferred— smaller community industry service. He wanted to just bartend but became a brand ambassador for Trakal, a spirit from Patagonia, traveling around the world.

In 2019, he applied to become a daytime bartender at the world-renowned Lotus of Siam. He was interviewed by co-owner Penny Chutima, who saw more than just bartender material in Okada and insisted he join the team as a general manager.

Despite his initial trepidation, Okada eventually relented and took the position.

He grew in the position and thrives at Lotus of Siam.

Coming in fall of '24, the PR%F Awards will be open for entries beginning January 4, 2024.

For more info, visit proofawards.com.

Made for the Modern Drinker

BLIND TIGER PROHIBITION-ERA SPIRIT-FREE COCKTAILS

made for the modern drinker

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rafted for the contemporary connoisseur, Blind Tiger SpiritFree Cocktails represent a fusion of mixologists' artistry and Prohibition-era inspiration, all composed of only natural and organic ingredients. Blind Tiger offers a refined alternative for adults abstaining from alcohol yet seeking to immerse themselves in the essence of celebration.

Founded by Rebecca Styn, Blind Tiger was conceived in response to the challenges imposed by the pandemic. Her establishment, Room 33 (room33.bar), was mandated into a takeout-only model in March 2020, simultaneously barred from selling alcoholic beverages to-go. Renowned for its artisanal cocktails, Room 33 relied heavily on bar sales, constituting 90 percent of their revenue at the time. Facing closure, the team embarked on an innovative path.

One of the solutions the team developed was a line of non-alcoholic renditions of their signature drinks. The response was overwhelming, and through extensive research, a significant gap in the market emerged, inspiring the launch of Blind Tiger.

In homage to the clandestine speakeasies of Prohibition, Blind Tiger derives its name from these secret establishments. The tradition of using stuffed tigers as covert signals to alert potential patrons to the presence of illicit alcohol is captured in the term "blind tigers," alluding to the authorities' purported lack of awareness.

Currently, Blind Tiger offers five distinctive variants, available in 8.4-ounce slim cans, 16-ounce, and 32-ounce glass bottles, each posessing its unique character.

Blind Tiger is woman-owned and certified, has garnered numerous prestigious awards, and can now be discovered in nearly 1,000 retailers nationwide.

For more information, go to blindtigerspiritfree. com. Follow on socials at Facebook @ blindtiger33, Instagram @ blindtigercocktails and X (formerly Twitter) @ blindtiger33.

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LAVENDER FRENCH 75:

Effervescent and radiant, boasting hints of champagne, juniper, lemon, and lavender.

WARD 8:

Smoky citrus infused with apple, orange, and cherry notes.

BEE’S KNEES:

Bright lemon and rich honey with subtle juniper nuances.

SIDECAR:

A balance between sweet and tangy, featuring orange, brandy flavor, lemon, and bitters.

SOUTHSIDE:

A refreshing mint and lime combination with delicate juniper undertones.

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iconic rock band lynyrd skynyrd launches hell house whiskey

Iconic Rock Band Lynyrd Skynyrd Launches Hell House Whiskey SPIRIT PAYS TRIBUTE TO LEGENDARY CABIN

By Debbie Hall Photos by Doltyn Snedden and Nick Cabrera

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he iconic band Lynyrd Skynyrd commemorated the momentous 50th anniversary of their groundbreaking debut album and launched their highly anticipated new American Whiskey, Hell House Whiskey. This fantastic spirit pays homage to the famous cabin, where they crafted countless legendary songs. Hell House Whiskey embodies the very essence of where it all

began—the iconic Hell House cabin—celebrating the authentic origins of the band's music.

The band's three original founding members, Ronnie Van Zant, Gary Rossington, and Allen Collins, and their bandmates dedicated themselves to creating legendary music that resonated deeply with their multi-generational fan base. Led by current members Johnny Van Zant and

iconic rock band lynyrd skynyrd launches hell house whiskey Rickey Medlocke, Lynyrd Skynyrd continues to captivate audiences with electrifying performances dedicated to their timeless legacy.

Lynyrd Skynyrd partnered with Bespoken, a visionary craft whiskey maker recognized for its extraordinary achievements and a remarkable collection of over 150 medals while exploring an astonishing array of more than 5,000 distinct whiskey variations. The partnership has unveiled a noteworthy whiskey opus, Hell House, an American whiskey produced with the same dedicated craftsmanship and bold character that Lynyrd Skynyrd brought to rock and roll.

“We were introduced to the band through their representatives, and now we produced their whiskey, and it is such an honor; we are so lucky and so happy,” says Peter Iglesias, CEO of Bespoken Spirits.

As for the production, “We nailed the taste because it is a little sweet with a little bite,” explains Johnny. “I admit, when we were a young rock band in the 1970s, our fans wanted something to tear their head off. Now, personally, I wanted our whiskey to be as smooth as a beverage with ice that I could set it down and enjoy. Fans of our whiskey enjoy it the same way. I had my friends try it, too, and they really liked it. When we were naming it, I could see me sitting at a bar saying I wanted a shot of Hell House.” Johnny also laughs that he will take a sip before performing to wake up his vocal cords and “wakes me up too!”

The whiskey is distilled in San Francisco, but a new facility is being built in Lexington, Kentucky, and is scheduled to open in January 2024.

“It is the bourbon capital and the perfect place for our whiskey,” says Peter.

“We have been whiskey drinkers our entire lives, and years ago, we even said that we should come up with our own brand,” says Johnny. “It never really

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happened, but all of a sudden, this opportunity came, and we got so excited about it. I am learning so much about the whiskey business, including the regulations and details, and it is a lot like making music. You have to get out to the public and promote it. It is so interesting to me and the guys in the band. We are enjoying the ride, and we hope this ride will take us up even higher.”

“The whole process of building a brand is a journey and developing it throughout the country,” adds Peter. “It is a three-tier system in the spirits industry since every state has different laws and not everything is the same. What is legal in one state is not legal in another state. We also deal with distributors and national accounts, which is what we specialize in. Our collaboration is a match made in heaven, no pun intended, with the Hell House. We have this brilliant, iconic band that we have partnered with, and are building this brand together. It is awesome.”

The band is passionate about Hell House Whiskey and is all in to disrupt the spirits industry.

Everyone is thrilled to promote the legacy of Lynyrd Skynyrd, what it stands for, and what the fans are all about. They love playing a great show, seeing people love the music, and now being able to raise a glass of their own Hell House Whiskey together.

“They love it, and there is authenticity behind the whiskey. Consumers today see right through the lack of authenticity with other musicians and celebrities promoting their own brand, but only involved with having their name associated with it,” says Peter. “Lynard Skynyrd is all in, and that is the beauty of having this relationship.”

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iconic rock band lynyrd skynyrd launches hell house whiskey

Sadly, the actual Hell House cabin was demolished years ago. However, Johnny retrieved a portion of its foundation, preserved at his home.

“The guys wrote all the songs in a place without air conditioning, heat, or a working bathroom. It was just a little square room but big enough to put musical amps and drums, and they made great music there. It was magic,” explains Johnny. “They came up with the name Hell House since it was hot in the summertime and cold in the winter. The funniest thing is that it was painted red.”

The land was recently sold, and it is possible that they might do something with it since it was considered a historical piece of property at one point. However, residential neighborhoods have been built around the property.

Hell House Whiskey serves as a tribute to this musical journey, honoring the band's creative spirit and the historic cabin that played a crucial role in shaping their sound. This meticulously crafted whiskey invites enthusiasts from all walks of life to savor a distinctive blend of flavors and a smooth, rich finish reminiscent of Lynyrd Skynyrd's signature sound.

The partnership is a true fusion of legendary rock and roll and visionary whiskey craftsmanship. Hell House Whiskey captures the essence of Lynyrd Skynyrd's indomitable spirit, and through our expertise and innovative techniques, we have crafted a whiskey that is as bold, timeless, and unforgettable as their music."

Lynyrd Skynyrd's remarkable catalog of over 60 albums, billions of streams, and tens of millions of records sold attest to their status as one of rock and roll's most iconic and influential bands.

It's a toast to the timeless spirit of rock and roll!

Hell House Whiskey is available online at www.hellhousewhiskey.com and in retail locations with a suggested retail price of $49.99 for 750 ML. For more information, follow Hell House Whiskey on Instagram @ hellhousewhiskey and Lynyrd Skynyrd @ skynyrd. For details on upcoming shows and other confirmed performances, visit www. lynyrdskynyrd.com.

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Unleashing

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unleashing key west

Unleashing Key West The Spirit of Rebellion in Every Sip of Key West Salt-Cured Legal Rum “We’re disruptors, risk takers, and passionate souls who believe that greatness lies in embracing our unique quirks and defining expectations.”

Paul Menta

By Isabel M. Castro Cover photo by Krismar Campos Photography by Tom Hussey

unleashing key west

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n the sun-kissed paradise of Key West, Florida, where vibrant energy and laid-back vibes converge, a culinary mastermind and adventurous soul named Paul Menta, who wears many hats but considers himself first a chef, then distiller, restauranter, professional kiteboarder, and author. Menta found his passion to create something extraordinary in 2012. Inspired by the ocean's allure and his extensive travels, the Key West Salt-Cured Legal Rum was born. His operation serves as a testament to the spirit of rebellion, authenticity, and adventure that defines the Conch Republic (the micronation that seceded from the United States on April 23, 1982). Key West is simply “magical,” an island located in the Straits of Florida, surrounded by miles of coastal pristine aqua blue waters from both the Atlantic and Gulf of Mexico, creating a unique convergence of two ecosystems.

A Place in History Menta’s creation is in the same historic building constructed in the 1800s and the former home of Jack’s Saloon in 1914. Once a bustling hub of Coca-Cola production from 1923 to 1980, it was later rescued from the ashes of destruction. The building stands as a tribute to resilience and restoration, much like the intriguing story of the distillery. An interesting point not so coincidental is that Coca-Cola is a key ingredient combined with rum that creates the iconic cocktail Cuba Libre (Free Cuba), a historical cocktail believed to have been invented during the Cuban Revolution in the 1900s as a toast to Cuba’s independence.

A Legend of Two Cities: Havana-Key West In 1492, Christopher Columbus claimed Cuba for Spain, marking the beginning of a historical saga. Throughout history, the food

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unleashing key west

supply chain has been essential for human survival, supporting high-demand products for consumption, sale, and trade. The story of rum is intricate, stretching back to the brutal era of colonial dominance in the New World. Historian Jacobo de la Pezuela, in his 1863 "Diccionario de la Isla de Cuba" (Dictionary of the Island of Cuba), highlighted the precursor to rum as aguardientes de caña (sugarcane firewater). By 1749, there were 62 plantations around La Havana, a number that swelled to 98 larger ones by 1761. Production primarily focused on the capital- sugar cane and sugar production, benefiting from its favorable growing conditions, efficient facilities, and harbor, which minimized transportation costs.

The Legendary Tales of Spanish Marie: Rum Runner Extraordinaire In the bustling era of Prohibition, a remarkable woman named Marie, born in Spain in 1903 was sent to Cuba in an arranged marriage, only to find her true love in Key West with Charlie Waite, a rum runner. Despite her petite stature, she earned a reputation for creating the first man-made reef, one man at a time. After Charlie's passing, Marie, known as "Spanish Marie," took charge of the family business, becoming a tenacious and legendary rum runner.

Beyond her daring escapades, Marie made history by being a successful entrepreneur as the first woman to own a mechanic shop in South Florida, equipped with her private fleet of seven fast boats and four sailboats.

Marie fearlessly outwitted authorities with her ingenious tactics. Organizing her crew into groups of four boats—three laden with

unleashing key west

liquor and a one armed for defense—she could escape capture if confronted. She equipped her crew with radios to enhance efficiency and established a secret pirate radio station in Key West. She discreetly guided her associates through misinformation and coded language in simple Spanish, ensuring successful deliveries while evading law enforcement. Spanish Marie became a local hero, celebrated for her brilliance, resilience, and creativity in the world of rum running. Key West Legal Rum honored her legacy with a special label, "Bad Bitch," cementing her legendary status.

A Culinary Evolution, Revolution, and Rum Runner It all began in his youth, when Menta's mischievous escapades at school led him home, where he cooked with his dear grandmother, Concetta, who became his mentor, staunch protector and “alibi.” Together, they cooked traditional family meals, thus nurturing his love for food. Later, while attending culinary school, a master chef introduced him to the art of distillation, sparking his fascination. Menta merged his culinary roots with distillation mastery, becoming a visionary distiller. Infusing his creations with childhood memories, his journey from troublemaker to exceptional distiller showcased the transformative magic of passion and dedication.

Menta is a culinary virtuoso, distiller, restauranter, professional kiteboarder, and author. After graduating from culinary school in Philadelphia and exploring Europe and Latin America, Menta found his true home in Key West over three decades ago. Inspired by his global travels, his culinary journey led him to establish Key West Legal Rum in 2012, the city's first distillery, renowned for its awardwinning rums and innovative food products.

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Menta’s vision is clear: create a unique distillation process and provide exceptional rum to the island, its restaurants, and the world. Through his passion for cooking, distillation, and ocean sports, he became a beacon of inspiration in the community.

Embracing sustainability, Menta has dedicated himself to ensuring a steady supply of fresh, locally sourced seafood for both the community and restaurants. In addition, he founded Cuban Coffee Queen and co-founded Amigo’s Three Hands Fish, further enriching the culinary landscape of Key West. Menta serves as the Speaker of the House of the Conch Republic, embodying his commitment to community service. Exciting plans await in 2024, as he prepares to showcase his curated dishes and rum distilling techniques on prime-time TV shows. With his boundless creativity and dedication, Paul Menta continues to leave a lasting impact, enriching the lives of others through his love for food, distillation, and the ocean.

In 2017, Menta arrived in Havana, Cuba, with 20 cases of his Salt-Cured Legal Rum, and took up temporary residency at La Bodeguita del Medio, the claimed birthplace of the Mojito cocktail in 1942. This cultural restaurant and watering hole was patronized by luminaries such as Salvador Allende, Pablo Neruda, Gabriel García Márquez, Agustín Lara, Nat King Cole, and the abstract Cuban artist Josignacio.

With dedication, Menta meticulously studied the recipe, combined fresh mint leaves and stems using local sugar, limes, and muddled the ingredients in individual glasses (up to as many as 28 glasses at a time), crafting the timeless Mojito to perfection. Playfully teased by a bartender,

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unleashing key west

he embraced his name, Menta, which means mint in Spanish and was said to have been born to create spirits. Menta, a modernday rumrunner, distiller, and mixologist, gave away hundreds of his Key West Salt-Cured Legal Rum crafted cocktails as a gesture of gratitude to the people of Cuba.

Chef Menta's vision extended beyond crafting exceptional rums; he embarked on a culinary revolution, blending his chef expertise with distillation mastery to create innovative sauces that elevate every meal. He carefully crafted these sauces to capture the unique flavors defining Key West, offering unforgettable dining experiences to locals and visitors alike.

Product Line Growth Menta has curated an exceptional and extraordinary product line, and this year, his establishment is celebrating a 10th anniversary. In addition, his top shelf rums have won multiple awards including PR%F Awards.

In addition to his prestigious accolades, the stats on yearly sales, areas of market growth are commendable. Productions run about 47,000 bottles of rum and other products annually and can double that without compromising quality. The Northeast, South and Midwest United States markets have seen

considerable market growth due to the large numbers of tourists who visit Key West and order the products.

Craftsmanship, Community and Care Embracing the influence of the ocean, each batch of rum produces a distinctive flavor profile that reflects the sun, the sea, and the authentic island lifestyle of the Conch Republic.

“Key West Salt-Cured Legal Rum isn't just a brand; it's a community, the brand fosters a sense of belonging among its enthusiasts. The distillery's commitment to excellence is unwavering, with a meticulous selection of ingredients and a dedication to perfection in every bottle,” says Menta.

Menta actively supports the local community, helping in challenging times and contributing to local causes, creating a stronger, more resilient society. For the curious and adventurous as well as the connoisseurs who seek unique and innovative spirits, his rums offer a gateway to the authentic Key West experience. The brand invites its audience to indulge in the thrill of rebellion through engaging storytelling, vibrant imagery, and a touch of

unleashing key west

humor. From the laid-back locals to the healthconscious consumers, every individual connects with products where the spirit and the allure of Salt-Cured flavors come together in perfect harmony.

Distilling Process and Philosophy For Menta, two mindsets converge when the cuisine and the spirits are combined, creating a unique dining experience where food, drink, and the ocean all come together. In crafting his rum, Menta embraces the rich history and flavors of Key West. Each batch starts as Salt-Cured rum and transforms into a new experience. Menta's distilling approach mirrors that of a wholesome, preservative-free spirit. He takes pride in using native Florida ingredients like unrefined Demerara sugar crystals from Belle Glade, whole vanilla bean stalks, and real Key Limes from local farms. The simplicity of his ingredients and the method of distilling six times to reach natural methyl acetate (MA) purity, along with filtering out unwanted elements such as oils called fuselols, results in a clean, amazingly smooth high mineral flavor profile.

The flagship 80-proof Key West Salt-Cured Legal Rum (clear) has notes of butterscotch and pear, thanks to its unique distillation process. Its name honors the rum running and moonshining history of the Florida Keys during the prohibition. The dark rums are aged in American oak barrels, and other rums in French Oak barrels. Later, the 30- to 60-gallon barrels are infused with local minerals from salt-cured ocean waters from the Simonton Beach for three to four days, allowing them to acquire a unique flavor profile. The popular Key West Raw and other unfiltered rums are 80 percent proof; no sugar is used to cut them. The Chef’s Rum line such as the Vanilla Brulé Dark, Devils Rum,

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Glazed Pineapple, Green Coconut, Key Lime Pie and Heublein are deliciously flavored with natural ingredients. An exceptional spirit in the product line is a raw and unfiltered rum--the audacious Bad Bitch Rum (Spanish Marie) created in honor of a heroine, legend, and rum runner, a spirited drink for enthusiasts to enjoy.

Key West Legal Rum isn't just a drink; it's a rebellion in a bottle, an embodiment of the Conch Republic's spirit. With every sip, connoisseurs, and enthusiasts embark on a journey that defies convention, embraces authenticity, and celebrates the extraordinary.

Menta invites everyone to join the rebellion, taste Key West's thrill, and experience the magic of Salt-Cured flavors. Whether indulging in his creative dishes, savoring a drink straight up, or sipping crafted cocktails, his expectational artisanal spirits are sheer bliss. Menta’s mission in life is for people worldwide to enjoy his food and drinks, toast and cheer to the rebels, the risk-takers, revolutionaries, and disruptors with discriminating flavors who dare to be different. Key West Legal Rums is the spirit of rebellion that meets the art of craftsmanship, creating an unforgettable experience for all who seek the extraordinary.

For more information on Paul Menta’s exceptional line of food, spirits, and curated recipes, visit keywestlegalrum.com, Facebook @ keywestlegalrumdistillery, Instagram @keywestlegalrum and X (formerly Twitter) @chefdistilled

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unleashing key west

Paul Menta is a culinary virtuoso, distiller, restaurateur, professional kiteboarder, and author. After graduating from culinary school in Philadelphia and exploring Europe and Latin America, Menta found his true home in Key West over three decades ago. Inspired by his global travels, his culinary journey led him to establish Key West Legal Rum in 2012, the city’s first distillery, renowned for its award-winning rums and innovative food products. Menta’s vision is clear: create a unique distillation process and provide exceptional locally made rum to the island and its restaurants.

Through his passion for cooking, distillation, and ocean sports, he became a beacon of inspiration in the community. Embracing sustainability, Menta has dedicated himself to ensuring a steady supply of fresh, locally sourced seafood for both the community and restaurants. In addition, he founded Cuban Coffee Queen and co-founded Amigo’s Three Hands Fish, further enriching the culinary landscape of Key West. Currently, Menta serves as the Speaker of the House of the Conch Republic, embodying his commitment to community service. Exciting plans await in 2024, as he prepares to showcase his curated dishes and rum distilling techniques on prime-time TV shows. With his boundless creativity and dedication, Menta continues to leave a lasting impact, enriching the lives of others through his love for food, distillation, and the ocean.

o t i j o M a t n e M r o ñ Se • 2 teaspoons Demerara sugar • ½ ounce Kermits key lime juice • A bunch of fresh mint with stems left on • 2 ounces Key West legal rum • 2 ounces soda water • 10-to-20-ounce glass To the glass, add the sugar, lime juice, and mint and muddle to spin and crush 20 times. Fill glass with ice, then add rum, top with soda and water, put spoon in the glass and stir three times, add a straw, drink, and enjoy!

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What Our Winners

have to say...

Juan Morales Esquer Founder Despacio Mezcal despaciomezcal.com

PR%F MEDALS

“As a recent winner of the prestigious PR%F Awards, I raise a glass filled with Despacio Mezcal to toast the unwavering spirit, quality, and craftsmanship that have brought us this far. I am confident that this is just the beginning of our journey and I look forward to many more successful ventures in partnership with the remarkable team at PR%F. Cheers!”

Olfactory Ethanol: Invisible Barrier to Enjoying Spirits

By George Manska, CSO, CR&D, Arsilica, Inc., sensory researcher, inventor, entrepreneur

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THE SCIENCE OF SPIRITS

the science of spirits

Sophisticated spirits brand marketing machines bombard us with emotional tugs through packaging design, bottle shape, pseudoscience advertising, logoed accessories, and countless other devices to get in front of our buying decisions.

However, tasting the product without buying a bottle may be the best purchase motivator. Attend tasting events, but be aware.

Tasting Events are About Sales, not Education: Tasting events began as a marketing path for distillers to introduce bartenders and distributors to their brand and are now staged at liquor stores for consumers. They may appear to be educational, but direct-toconsumer contact is designed to pull through sales, build brand loyalty, and cultivate repeat buyers. Well-thought-out marketing pitches strive to sell, and sales measure success.

Education is brand info only.

Drinkers’ Mindset: Most attendees say they came to taste the product, but many admit it’s the free booze.

Flavor discussion takes the least time to cover and comes from the presenter’s corporate scripted notes. Attendees mostly nod their heads in agreement. Afterward, we ask what

flavors they liked most; they stare quizzically, reach deep, and pull out “oaky” or “whiskey.”

Although the original objective is to taste the spirit, most haven’t the foggiest idea about what they tasted. We ask what glass they use at home; the vast majority proudly say the iconic tulip glass. We suspect that the lack of concern regarding flavor profile may be directly traceable to years of drinking from the worldfamous iconic tulip glasses, which obscure and mask aromas behind concentrated ethanol.

Satisfaction is a smile at first sniff solely due to ethanol detection. They got what they wanted; curiosity stopped there.

“Tulips concentrate all aromas” is the gospel that wrongly justifies tulip glasses, and scientific evaluation proves nose-numbing ethanol at 40% is by far the most prominent, with character aromas at only 2 to 4% of all molecules being sniffed. The rest are air and some water vapor. Most confuse pungent ethanol burn with character aroma because it is so prevalent. The truth is “tulips concentrate pungent, nose-numbing ethanol, hiding aromas, and numbing begins at first whiff.

No wonder flavor isn’t of primary interest,

and ethanol reacts positively when detected.

Repeated drinking from tulips changes your expectations. Drastically.

The Problem: Many refer to the iconic shaped tulip as a nose-cannon,* indicating they know the high ethanol concentration well. The aroma profile, comparing different styles of tulips, is consistently ethanol-dominant among all stemmed copitas and tulips. Blindfolded, no one can tell which nose-cannon is being used.

Countless bloggers and YouTubers compare glassware. Large-rim glasses are immediately deemed inferior because the “taster-tester” believes strong ethanol pungency is a

character aroma and an indication of quality.

Pungent ethanol must be there for nosecannon drinkers because more = better, and more = higher quality. These beliefs sired the popularity of cask-strength, the world’s most recent excuse to provide more ethanol.

Ethanol is not flavor.

Indeed, the nose-cannon is an integral part of the ethanol-loving culture, and although most will not admit it, ethanol is the very highest priority among casual whiskey drinkers.

After a sniff or two, ethanol creates sufficient olfactory fatigue, and detectable flavors are limited to a few lingering in memory from the first sniff. The nose cannon delivers everything the casual whiskey drinker craves: strong, pungent ethanol and few if any, memorable flavors. Numbing begins at the initial sniff, as ethanol molecules disable most ORNs (olfactory neuron sensors).

*Definition: Nose-cannon (noʊzˈkænən); any number of tulip-shaped glasses derived from copita. Firepower: Originally designed for 20% ABV fortified wines such as sherry and port, used to taste high strength 40% and over ABV spirits. Max capacity is three to four ounces. Rim diameter < max bowl diameter. Appearance: Sideways looks like a tiny cannon—aspect ratio: 1:2.5. AKA nose bomb. Tulips generate olfactory fatigue (nose-blindness) and mask flavors (ethanol is anesthetic).

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THE SCIENCE OF SPIRITS

the science of spirits

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the science of spirits

A Simple Solution: The test—can you positively identify three specific, non-oak flavors from your favorite whiskeys in your tulip glass? NOTE: pungent ethanol is not a flavor.

THE SCIENCE OF SPIRITS

Can you identify your favorites blind (let someone else pour and present)?

Try it again; how did you fare? Less than one in 10 can correctly identify different whiskeys from nose cannons. Tumblers are great, snifters are the worst, and NEAT moves the ethanol to unmask subtle flavors and protect ORNs from numbing. Olfactory is 90% of flavor. That’s why NEAT is the official judging glass of over 40 major international spirits competitions annually.

The NEAT Glass

Summary: Ethanol exists in tiny traces at the NEAT glass rim—the diverse flavors that abound in well-made spirits that will remain undiscovered by nose-cannon drinkers.

Ethanol addicts will never fully appreciate their whiskey. Serious spirits drinkers need an engineered diagnostic tool. For your next tasting event, bring NEAT, discover hidden flavors, enhance drinking enjoyment, and make meaningful buying decisions.

Sign up for NEATNEWS AT www. theneatglass.com.

George F Manska George F Manska, CR&D, Arsilica, Inc., is a published sensory science researcher, entrepreneur, BSME, and NEAT glass co-inventor with a mission to replace myths and misinformation with scientific truth through consumer education.

Contact George: george@arsilica.com 702.332.7305.

Visit theneatglass.com/shop for more info.

What Our Winners

have to say...

Michael Kazanowski Founder Gypsy Spirits highfivespirits.com

PR%F MEDALS

"Competing in the PR%F Awards has been one of the best business decisions I have made. The judging panel is made up of leaders in this industry, so having the chance to showcase our craft spirits & RTD was a game changer. Being the owner of a small distillery in Northern Michigan, it can be hard to be noticed.

Winning multiple Double Gold Medals gave us the notoriety we needed to expand the reach of our brand. It helped us get into chains like Meijer and pick up new distributors. I will forever thankful for the PR%F Awards and their recognition that helped my distillery skyrocket to one of the top distilleries in the MidWest."

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vegas unstripped brings the taste of wine

By Debbie Hall Photos by Matthew-Lorèn Lindsey Sommelier, Steve Roebuck, and Vegas Unstripped.

BRINGS THE TASTE OF WINE

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ommelier Matthew-Lorèn Lindsey, the lead wine judge for the PR%F Awards, participated in Vegas Unstripped, a unique food festival celebrating Las Vegas chefs in the 18b Arts District. Over 30 of the city’s most acclaimed and creative chefs presented one-night-only original dishes, accompanied by cocktails from many of the city’s best bars, live local entertainers, and art activations.

As the Director of Wine for Unstripped. he curated a new wine experience at the event, bringing in over 50 unique wines from all over the world. He also brought a new activation to this event that complimented the chefs offerings. The wineries and distributors at Vegas Unstripped included: • German Wine Collection • Garagiste • West Coast Beverages • Atlas Moore Imports • Casa-Luigi • Pizzalato • Les Grand Hauts Lagarde • MGP Fine Wine • Adas Wine Bar Created in 2018 as a reaction to the Stripfocused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip. This year, Unstripped welcomed all chefs and mixologists. Vegas

Unstripped is an independent, not-forprofit event promoting local chef talent (vs. particular restaurants or brands).

Virtually all expenses of the independent chef/restaurateurs are covered by event revenue. Most principal staff are volunteers, and chefs and their staff donate their time. Net proceeds are donated to underserved charities, and to date, Vegas Unstripped has donated nearly $20,000.

Visit vegasunstripped.com for more info.

Reach out to Matthew Matthew@AppellationWineGroup.com Instagram: @TheLordofWine

Matthew-Lorèn Lindsey is a Sommelier with Westcoast Beverages, The owner of www.HireASommelier. com, a sommelier staffing service for private events, and the owner of Appellation Wines. This luxury lifestyle company creates bespoke wine brands and holds the title Lead Wine Judge for PR%F Awards, the largest double-blind wine and spirit competition in the United States. For those who want to create their own private-label wine brand curated with customers in mind, visit AppellationWineGroup.com to start the conversation.

vegas unstripped brings the taste of wine

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What Our Winners

have to say...

Adam von Gootkin

Co-Founder/CEO Highclere Castle Gin HighclereCastleGin.com

“With our having received so many awards from the team at PR%F, it’s obvious this panel of experts are true spirit aficionados.

Highclere Castle Gin is well on its way to becoming the most awarded gin in the world due to PR%F’s commitment to recognizing authentic, well produced brands.”

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meet the judge

meet the judge: karen harling

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Meet the Judge

Karen Harling brings her expertise to the PR%F Awards

By Debbie Hall

Karen Harling is a senior merchant for spirits at

Walmart and is uniquely responsible for assembling a competitive spirits selection for the world’s largest retailer.

She brings over 15 years of retail experience and pivoted to spirits in 2016 to disrupt the traditional offerings and offer innovation to the United States customer.

“I participated in the Ascot Judging panel this year and looking forward to judging in the PR%F Awards,” says Karen.

Since Karen began purchasing spirits for Walmart, she has added single barrel picks and allocated bourbon raffles to the retailer’s assortment. Her goal to leverage Walmart’s impressive foot traffic and a best-in-class selection of spirits to reach consumers means that she wields immense decision-making power within the spirits world.

Karen is responsible for end-to-end category strategy, including Omni presence, modular strategy, assortment decisions, feature plans, big bet items, and merchandising tactics. She defined and implemented new ways of buying in the warehouse, and DSD states that increased share, profit, and price gap. Karen established pricing sessions in Bentonville for its largest distributors and suppliers to negotiate deals that increased profit, turns, and price gap. She ensured compliance with applicable laws related to purchasing activities and cost negotiations. Karen inserted Walmart into the highly allocated whiskey segment with raffles and consistent barrel allocations in multiple states. She doubled Walmart’s holiday gift set program dollars, shares, and units in just three years.

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Karen established standards for quarterly JBPs in the complex 3-tier system and grew customer and financial metrics for Walmart spirits sales. Her Walmart Spirits sales have doubled since joining the team, while also growing share and increasing customer conversion.

Born in Springfield, Missouri, Karen moved around the Southeast with her family while growing up. She is now based in Bentonville, Arkansas, the home of Walmart’s headquarters.

“I really wanted to become a buyer because I wanted to control what was for purchase on retail shelves. At Walmart, I designed my career path and incorporated my passion. I wanted to pursue a detail area that was also complicated, and no one has really figured out success for wine and spirits in the retail space,” explains Karen. “I became the buyer for the Walmart Neighborhood Market Stores, and the first item I brought in was White Claw.”

She obtained her bachelor of science in business administration from Capella University and Wine & Spirits Education Trust Level 2 in 2019. Giving back is important to Karen, and she serves on several committees, including: • • • •

Cystic Fibrosis Executive Committee, NWA Chapter: 2023 ASCOT Judge (American Spirits Council of Tasters): 2023

San Francisco World Spirits Competition Judge: 2023 American Heart Assoc. Executive Committee, 2019-Present

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two chicks cocktails

two chicks cocktails

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What Our Winners

have to say...

Matt Ellenthal, CEO & Martha Outlaw, CMO Co-Founders Barrelsmith barrelsmith.com

“I was thrilled to learn of our Century award from PR%F, but when I found out that 70+ of the 80 judges who are experts scored us 100 points I was truly blown away. Wow, not sure I can put in words how that makes us feel about entering this business. Pair that with the honor of being interviewed by Jennifer English. Martha and I can’t express how proud this recognition from PR%F makes us feel.”

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gift the guide team

GIFT GUIDE

Give the experience of enjoying beverages.

GIVING GIFTS during the holiday season represents gratitude, appreciation, friendship, and love. What better way to express these feelings than a gift about the spirits and wine industry? Here are some of PR%F Awards' favorite books for the holidays.

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in this gift issue guide

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Food With Spirit Alcohol-Infused Recipes Photo of book cover by David Sadleir Photography by Alicia Shevetone Las Vegas pop-up chef, author, and television personality Alicia Shevetone offers alcoholinfused recipes perfect for elevating and adding a little adventure to their home cooking repertoire. Food With Spirit features 50 recipes for appetizers such as the perfectly poppable Fried Picklebacks, soups like Gazpacho and Bloody Mary Granita, entrees like the boozy Lamb Chops with Mojito Chimichurri, delicious sides such as French Onion Crostata, and a tasty Piña Colada Panna Cotta for dessert. Each recipe is infused with delicious intoxicants, varying from flavorful spiced rum to agedsmooth cognac, thoughtfully adding a level of depth and liveliness to each dish. The cookbook showcases beautiful images to accompany the recipes and a sprinkle of Chef Shevetone’s entertaining Vegas stories.

“I am delighted to share my third cookbook with readers who are as passionate as I am about taking their dishes to the next level,” said writer Alicia Shevetone. “This book will surely add some serious pizazz to your next dinner

party, a romantic meal for two, or holiday bash, with mouth-watering dishes your guests will love!”

Chef Alicia Shevetone is a pop-up chef, cookbook author, television personality, and creator of Dink Cuisine, a food and entertainment organization that curates culinary experiences across print, digital, social, and live media. Renowned across Las Vegas for her wildly popular “Appy Hour” events, Chef Alicia’s cooking show, Sin City Kitchen, streams on Roku, Amazon FireTV, and Apple TV and is available in over 60 countries.

Chef Alicia endears viewers with spectacularly unique, savory, and simple recipes. Follow Chef Alicia @DinkCuisine on TikTok, Instagram, Facebook, and Twitter.

Food With Spirit is available in hardcover and can be ordered on Amazon, Barnes & Noble, Walmart, or favorite bookstore.

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gift guide

Marisa Wine Doodles Photos courtesy of Marisa Finetti Marisa Finetti, the award-winning wine writer (including PR%F the Magazine, Decanter, and Wine Enthusiast), has released Marisa’s Wine Doodles, a book of original narrated wine illustrations and stories.

Think of pairing wines with art and words.

The book blends figurines and texts, creating an amusing, light-hearted, and informative balance of wines. Marisa's Wine Doodles illustrates wine basics in a tone of enthusiasm while showcasing the wine's refreshing and amusing sensations and personalities.

Marisa's passion for wine started in the vineyard years ago as a small grape grower in Sonoma County, California. Her hobby became an obsession for wine writing and, later, illustrating when her then 10-yearold son asked her to draw something. Often inspired by a singular sip of wine, she started to post her drawings on social media, and #MarisaWineDoodles was born.

“My doodles are a whimsical interpretation of wine, grapes, places, and people, but it’s also packed with lots of solid, juicy-good information. I think it makes a great gift to accompany a bottle of wine,” says Marisa.

Marisa holds a WSET Advanced Level 3 certification in Wines and is a member of Circle of Wine Writers.

For more info or to purchase the book, visit marisafinetti.com and marisaswinedoodles. myshopify.com and follow on social media @ marisafinetti @marisaswinedoodles.

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Food & Beverage Magazine Guide to Restaurant Success Photo courtesy of author Michael Politz

Even 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.

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 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

•

Refer to handy tips and checklists that help you launch your business

•

Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more

•

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.

Visit fbmagazine.com for more info and to purchase the book.

What Our Winners

have to say...

“PR%F Awards offer amazing exposure for emerging and established brands.

Their organization is comprised of some of the most influential, respected, & connected leader-influencers in the alcoholic beverage industry. Since we received the Century Award on the Middle West Spirits Sherry Finished Bourbon, I believe we’ve fielded calls from every influential distributor, chain and on-premise account inquiring about it’s availability in the marketplace!

If your brand is not working with The PR%F Awards, you should strongly consider it, Middle West is ”living PR%F” of their influence and reach.

PR%F MEDALS

Victor Fay Spotloe Jr. VP of Branded Sales Middle West Spirits middlewestspirits.com

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STOP WASTING LIQUOR PURE POUR AND TEQUILA SPOUT BY PURE POUR OFFERS SPOUTS THAT NEVER LEAK

Photos courtesy of Pure Pour

stop wasting liquor

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AS

bartenders, mixologists, bar owners, and restaurateurs, spirits, wine, and other beverages equal money; overpouring, spillage, and leaks add up to money down the drain. Pure Pour and Tequila Spout by Pure Pour, created by two career bartenders, Paul Helman and Dan Andrews, saw the need and offered a solution in 2018.

The 2021 Proof Award Double-Gold Medal Winner and 2020 Proof Award Gold Medal Winner, a veteran-owned small business made in the United States, features leak-proof pour spouts that provide accurate and fast pours daily, reducing liquor costs.

FEATURES INCLUDE: •

FITS MOST BOTTLES: The Pure Pour spout fits in and couples over most bottles due to its patented design.

With its flexible material and high durability, this liquor pourer is reusable and longer-lasting than traditional pour spouts. They are perfect for keeping the replacement costs down. It is ideal for clubs, restaurants, bars, coffee shops, hotels, and lounges.

•

LEAK PROOF: Designed by a United States Air Force veteran and a restaurant professional with over 30 years in the industry, the Pure Pour Spout fits securely in the bottle and does not leak at all. This allows bartenders to pour more smoothly and accurately, eliminating overpours and spills while boosting profits: no drip, no fuss, no mess.

Pure Pour offers a higher quality pour spout to the marketplace. They found the industry standard needed to be fixed, with most spouts made of metal creating leaky, imperfect seals that cost money and time, and provided an inadequate tool to pour properly. As professionals at pouring, they created a pour spout that never leaks or rusts to serve our fellow bartenders and restaurant owners.

Beyond commercial uses, Pure Pour can also be used for oils, all kinds of vinegar, and other liquids around the kitchen or the home bar.

But it’s not just about inventing the perfect pour spout. They are passionate about solving problems that recapture profit from waste and are constantly innovating to raise the bar from the industry standard.

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stop wasting liquor

•

CLEANLINESS: There’s nothing nastier than a bunch of bar spouts left uncovered too long. Keep alcohol, juices, and flavoring syrups protected with our universal dust caps and non-metal flexible spout.

Just snap them into place, and no more worrying about dust or anything else getting into your bottles. The universal dust cap fits on a myriad of spouts, as well as the Pure Pour, made to be a tight fit with an easy pull design for removal.

•

FOR A MULTITUDE OF DIFFERENT LIQUORS: This pourer allows the user to pour liquor, juices, and flavoring syrups with speed and accuracy, helping to increase efficiency and reduce customer waiting time. The spout can be used as a bar pourer for liquor bottles, an oil pourer for olive oil, or a balsamic vinegar bottle. Try it out on bottles of avocado oil, vinegar, or coffee syrups!

Pure Pour and Tequila Spout by Pure Pour will never leak or rust, bug cover included, dramatically cuts waste, increases profit, functions as grip, lasts three times longer than other spouts, holds the weight of the bottle, protects the bottle from breakage, and is FDAapproved food grade material. There will be no nickel poisoning, it won't injure the bartender and is recyclable.

For more information, visit thepurepour.com, and follow on Facebook @ thepurepour,Instagram @ _purepour_, TikTok @ thepurepour and YouTube @ ThePurePour.

stop wasting liquor

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What Our Winners

have to say...

Eric Ranks CEO & Co-Founder

22 Salute™ Spirits & Coffee 'With a Purpose'™ 22salute.com

"22 Salute™ Spirits & Coffee ‘With a Purpose’™ sincerely appreciates the opportunities and support provided by the PR%F Awards and the esteemed individuals involved. Winning two silver medals within our first 60 days was an incredible honor for us. The recognition has allowed us to build valuable connections and make a positive impact on the lives of Veterans and First Responders. We can’t wait to participate in the 2023 PR%F Awards later this year!"

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What Our Winners

have to say...

“Mr. Tequila” Juan Bonilla, CEO Juan Bonilla Imports tequilawine.com

PR%F MEDALS

“I care about having high quality products and it's inspiring to me when experts recognize them. Thanks to PR%F Awards for being professionals and true experts passionate about spirits, you are a great and empowering competition.”

in this issue

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2023 PR%F Awards Shines in 5th Year

2023 THE

T

FIFTH

Photos by Isabel M. Castro and Michele Tell

he 2023 PR%F Awards Spirits, Wine & Beverage competition was held in Las Vegas on November 8 and 9. The celebration of its fifth year was held with its newest partner, Palms Casino Resort, with its diverse mix of bars and restaurants and reputation in the hospitality industry.

More than 70 judges (spirit/wine experts) who are all beverage buyers assembled in a private tasting competition rating more than 500 spirits and wines that have elected to participate in the rating competition. This unique competition hosted two very distinct separate competitions - PR%F Awards-Masked, The Double-Blind Tasting and PR%F Awards-Unmasked, The Total Package.

THE ULTIMATE SPIRITS, WINE & BEVERAGE RATING CONTEST • Enter PR%F Awards 2023 • All of our judges are beverage buyers from across the US • Enter one time, get into two copetitions - PR%F Awards Masked & PR%F Awards Unmasked • www.proofawards.com

Enter today at www.proofawards.com

Thank you to our partners: