Proof the Magazine April Issue 2024

PR%F the Magazine

Michael Politz Publisher

Michele Tell Founder, Executive Director/Publisher

Jennifer English Editor-At-Large

Debbie Hall Editor-in-Chief

RJ Dixon Creative Director, PR%F Awards & PR%F the Magazine

Terry Hart Director of Brands & Competition

Colleen Banks Director of Business Development

Lara Stone Trade Show Editor

Contributors:

Eve Bushman

Edward Bushman

Robert John Kley

George Manska

Patrick Gray

Bronson Lo in Alyssa White, Poiema and Grace Creative Photography

Michele Tell

FROM THE EXECUTIVE DIRECTOR

Dear Readers,

I want to welcome to the cover Cava d’Onice. Their “Sensis” Brunello di Montalcino DOCG wowed the judges and now the public, earning the 2023 PR%F Awards Century Medal for Masked Double-Blind Tasting and 2023 PR%F Awards Gold Medal for Unmasked Total Package.

Spring is in the air, and the immense trade show/expo season is among us. We welcome covering the WSWA convention in Las Vegas, Bar & Restaurant in Las Vegas, DISCUS, and Women of the Vine in San Diego. We will cover the upcoming Nth at Wynn Resorts and Bar Convent Brooklyn in the coming months. Our beverage industry is alive and vibrant with many new innovative brands. Next month, we are showcasing an article by our new writer, Gemma Acheson, featuring the latest hot color purple in cocktails, drinks, and more. If you have a cocktail drink that is the shade of purple and you want your brand to be included, email Michele@ proofawards.com.

We have recently added more than 60 new categories and specific categories to our ever-expanding beverage competition, including more non-alcohol categories, spirited garnish, different wine varietals, holistic and functional beverages, electrolyte and mineral/spice-themed categories, and more. Check out our new categories at www. proofawards.com.

The “high” space is cracked open wide open, and we are providing judges in that specific area at the 2024 PR%F Awards, including THC and CBD beverages. We are dedicating our September edition to this space, so if you have a new elevated drink that you want to be featured, please send information to proofawardsnews@gmail. com.

Once again, PR%F Awards will host a two-day bloody Mary bar at the PR%F Awards, giving ample audience time to all participating spirits and mixers. If you are interested in participating in our Bloody Mary Bar, please get in touch with Michele@ proofawards.com.

Many of you have asked about stickers, bottle hangers, box stickers, and other promotional printing items for your 2023 wins. To promote your wins in printing, visit c4grafx.com/shop-proof-awards and build your own promotional material site. We have recently added employee T-shirts and more. It’s a big deal to win a PR%F Award. It’s time to shout it out from the rooftops.

Cheers & Namaste!

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

THANK YOU FOR YOUR SERVICE.

THANK YOU FOR YOUR CREATIVITY.

•All of our judges are beverage buyers from across the US

•Enter one time, get into 2 competitions: PR%F Awards Masked & PR%F Awards Unmasked IS

ENTER NOW YOUR VETERAN OWNED SPIRITS, WINE OR BEVERAGE BRAND TO RECEIVE A COMMENDATION MEDAL AUTOMATICALLY WITH EACH ENTRANT

www.proofawards.com ENTER NOW!

THANK YOU TO OUR PARTNERS:

Food & Beverage Magazine Guide to Restaurant Success

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.

Photo courtesy of Wiley

Photo by Robert John Kley

Getaway to the Palms Casino Reso with Sammy Hagar

Sammy’s Island to open in summer.

Sammy Hagar and Palms Casino Resort will introduce Sammy’s Island, a tropical pool getaway inspired by the music and Baja beach vibe of the Rock & Roll Hall of Famer, lifestyle trendsetter, and spirits trailblazer. Featuring a vibrant blend of delicious food, refreshing cocktails made with Hagar’s signature spirits, and live music performances to make poolside days and nights come alive, Sammy’s Island will officially debut on Friday, May 17.

“Sammy’s Island is something I’ve dreamed about for years, and the pool at Palms is the perfect location for it,” said Hagar, who was instrumental in the design and overall setting of the Cabo-inspired oasis. “In addition to their Pearl Theater being one of my favorite places to play, the Palms has a gorgeous pool deck with multiple pools and a stage for live music, which is transforming into Sammy’s Island. I couldn’t be more grateful to the San Manuel Band of Mission Indians and the entire team at the Palms for making this dream a reality.”

The sun-filled oasis will feature an abundance of stylish cabanas and daybeds, four ultra-exclusive Red Rocker-themed cabanas, a stunning pool island designed for lounging in the sun, and a poolside restaurant. Each bar will offer a unique spirits experience, including a Tiki Bar serving tropical cocktails featuring Hagar’s premium Sammy’s Beach Bar Rum, a partnership with

rock icon Rick Springfield, and Sammy’s Beach Bar Cocktails canned cocktails. In addition, guests can enjoy the tequila-forward Tequileria offering flights of additive-free Santo Tequila and Santo Mezquila, a unique tequila/mezcal blend by Santo Spirits, Hagar’s top-shelf tequila brand in partnership with celebrity chef Guy Fieri.

Sunsoaked guests can indulge in poolside beverage service offering a wide selection of drinks, canned cocktails, beers such as Red Rocker Lager, and an assortment of specialty cocktails featuring Hagar’s top-shelf spirits such as the signature Maui-jito, crafted with Sammy’s Beach Bar Platinum rum, fresh lime juice, pineapple syrup, fresh mint leaves and topped with club soda and dehydrated pineapple; strawberry daiquiris made with Sammy’s Beach Bar Platinum rum and the Palm’s signature frozen strawberry mix; and

Sammy’s Island is something I’ve dreamed about for years, and the pool at Palms is the perfect location for it. In addition to their Pearl Theater being one of my favorite places to play, the Palms has a gorgeous pool deck with multiple pools and a stage for live music, which is transforming into Sammy’s Island. I couldn’t be more grateful to the San Manuel Band of Mission Indians and the entire team at the Palms for making this dream a reality.”

refreshing frozen Cabo-rita featuring Santo Blanco tequila, Cointreau and fresh lime sour.

Sammy’s Island offers poolside bites delivered throughout the day with a wide selection of dining options, including breakfast favorites such as the Baja Breakfast Burrito made with carne asada, scrambled eggs, fries, pepper jack cheese, pico de gallo and avocado in a flour tortilla and Egg Sandwich made with applewood bacon, cheddar cheese, over medium eggs and maple aioli, served on a brioche bun and with a Tajin fruit cup. The menu will also feature shareable dishes such as Chicken Tinga Nachos featuring shredded chicken tinga, black beans, shredded cheese mix, jalapeño, cotija cheese, pico de gallo, and house-made salsa; Chicken Wings

Cabo-rita

made with a chef’s dry rub and served with veggies and ranch or blue cheese and tossed in choice of buffalo, Vegas hot, or sweet chili sauce; and quesadillas featuring cheese mix, pico de gallo, lime crema, guacamole and salsa verde on a flour tortilla, or add a choice of protein such as carne, pork, chicken or Impossible Beef. A variety of tacos, burgers and salads, bowls, and wraps are also available, such as the Veracruz Chopped Salad with lettuce blend, tomatoes, black beans, avocado, roasted corn, cheddar cheese, jicama, tortilla strips, and creamy cilantro dressing; a vegan Thai Salad with shredded cabbage, romaine, bell peppers, carrots, red onion, mint, cilantro, peanuts, spicy peanut

Photo by Patrick Gray

and coconut dressing with the option to add chicken or seared tuna; or a Poke Bowl with tuna, surimi, seasoned rice, nori, edamame, cucumber, O’s hot sauce, pickled onion and crispy shallots.

Rooted in the immortal spirit of rock ‘n’ roll, Sammy’s Island will host live poolside events throughout the summer featuring a variety of musical acts, from headline performances to some of Vegas’ favorite local entertainers. On Saturday through Monday, the pool will feature top DJs spinning sets of music to keep the Sammy’s Island vibes going strong.

Since opening his flagship Cabo Wabo Cantina in 1990, Hagar has turned a lifelong passion for great food, music, and spirits into a thriving and iconic lifestyle brand encompassing restaurants Cabo Wabo Beach

Club in Huntington Beach, Cabo Wabo

Cantina in Las Vegas and Sammy’s Beach Bar and Grills in Cleveland, Maui, Honolulu and Las Vegas airports, as well as a successful spirits portfolio featuring Sammy’s Beach Bar Rum, Sammy’s Beach Bar Cocktails., Santo Spirits and Red Rocker Brewing Co.

The opening of Sammy’s Island is another highlight in the Rock & Roll Hall of Famer’s year, which also includes him being honored with a star on the Hollywood Walk of Fame on Tuesday, April 30, and the highly-anticipated launch of his “THE BEST OF ALL WORLDS” 2024 tour. Hagar will be joined by rock heavyweights and longtime bandmates

Michael Anthony (bass, backing vocals),

Jason Bonham (drums), and guitar virtuoso

Joe Satriani. Collectively, they have played together in nearly every phase of Hagar’s

Photo by Patrick Gray

career, including Van Halen, Chickenfoot, and The Circle so fans can expect a setlist that includes rock anthems such as “Finish What Ya Started,” “5150,” “Your Love is Driving Me Crazy,” “Best of Both Worlds,” “Poundcake,” “Sexy Little Thing,” “One Way To Rock,” “Right Now,” “Good Enough,” and “Eagles Fly.”

Sammy's Island at Palms Pool, located at Palms Casino Resort at 4321 W. Flamingo Rd., will be open seven days a week from 10 a.m. to 6 p.m.

More information will be available at: palms.com/experiences/sammys-island

Palms is located just west of the center of the Las Vegas Strip off I-15 on Flamingo Road. Palms Casino Resort is owned by The San Manuel Gaming and Hospitality Authority (“SMGHA”), an affiliate of the San Manuel Band of Mission Indians.

For more information, visit: palms.com

Follow Palms on social media on Facebook @ palmscasinoresort, Instagram, and X (Formerly Twitter) @ Palms.

Photo by Patrick Gray

Distilled Spirits Council Wraps

Up Successful 2024 Annual Conference

Over 750 spirits industry leaders and supply chain partners united last week in San Diego for the highly-anticipated annual conference, a testament to the strong sense of community and collaboration fostered by the Distilled Spirits Council of the United States (DISCUS) in partnership with Women of the Vine & Spirits Global Connect.

The March 4-6 conference brought together leaders and speakers from inside and outside the spirits sector to network, share ideas, and drive innovation in the marketplace. Featured

speakers Guy Fieri and Dan Butkus of Santo Spirits kicked off the conference with a lively session on supporting the spirit of hospitality. Other session topics covered courageous leadership, DEI integration, and innovation. The conference also featured a trade show and tasting floor with representation from spirits producers and brand owners nationwide.

During the conference, DISCUS launched the Cocktail Party, a fictional political party that aims to unify adult consumers around key issues facing the distilled spirits industry. The party’s nominee, Cher A. Spirit, was also in attendance to meet attendees and take photos with supporters.

Women of the Vine & Spirits announced the launch of 86 Harassment, an industry-wide initiative supported by DISCUS, with a dedicated website and resources to address sexual harassment and gender-based violence in the beverage, alcohol, and hospitality industries.

The Innovation Showcase Competition by DISCUS, which was sponsored by The Spearhead Group, recently recognized the outstanding work of spirits producers. Devil's Cask was crowned as the grand winner, showcasing the industry's dedication to innovation and excellence. The conference also acknowledged a group of exceptional industry leaders

whose accomplishments continue to motivate and lead the industry forward.

The Distilled Spirits Council of the United States is the primary representative and advocate for distilled spirits in the U.S. The members of DISCUS are firmly committed to promoting responsible drinking habits among adults. They actively engage in advocacy efforts on legislative, regulatory, and public affairs issues that impact the distilled spirits industry at local, state, federal, and international levels.

Women of the Vine & Spirits is a global organization that aims to promote diversity, equity, and

inclusion in the wine, beer, and spirits industry. The organization is committed to driving business development and innovation while empowering everyone to thrive. Members can connect through Women of the Vine & Spirits' global network and collaborate across all industry sectors. They also receive benefits such as education, training, mentorship, networking opportunities, and access to tools, services, and resources for personal and business development.

To learn more about Women of the Vine & Spirits, please visit womenofthevine.com.

Bar Gear, Gadgets and Beyond

Our expert shares some of the best ones found.

Let's welcome Elyse Phoenix, a Promotional Products Specialist working as an Outside Sales Rep for Boundless. She will be sharing the latest in bar gear, gadgets, and promotional items for those working or operating a lounge or bar, for anyone in the liquor industry for something in-house, as a gifting item, or for a retail sales situation. She specializes in finding the right branded merchandise product for any customer. Phoenix loves the concept “that from an idea a tangible item is created.” She has been in the swag/branded merchandise industry for over 18 years. Originally from New Jersey, Phoenix has called Las Vegas home for over eight years.

For more info, email her at ephoenix@boundlessnetwork.com, visit portal.boundlessnetwork/elysephoenix and follow on Instagram @ phoenix_swag_the_world

The Asobu® “On The Rocks” Insulated Sleeve

The Asobu® “On The Rocks” insulated sleeve is ideal for keeping spirit drinks chilled, whether on the rocks or neat. The slim double-wall vacuum Asobu® “On The Rocks” insulated sleeve fits over the standard made straight-up old-fashioned rocks glass (two included). It will keep drinks chilled and is ideal for serving scotch, bourbon, vodka, gin, rum, or other liquors straight up, with ice or a mixer. Chill out with a stiff drink that will remain chilled. Whether indoors or outdoors, the great taste of favorite “on the rocks” liquor is served perfectly chilled with the Asobu® “On The Rocks” insulated sleeve that can be personalized with a logo.

Alcograd Personalized Single-Use Breathalyzer

One of the biggest changes in the food and beverage industry is controlling customers who have had too much to drink and not allowing them to drive. This shows the concern of all who are part of the industry and society as a whole.

Alcograd Personalized Single-Use Breathalyzer is the same single-use breathalyzer as regular Alcograd single-use breathalyzers.

Tests for single-use will allow bartenders, servers, managers, and others to know if the breath alcohol content is 0.00, 0.02, 0.05, or 0.08 with colorchanging crystals inside the tube. The crystals will change color from white to purple, passing through various shades of pink depending on the level of intoxication.

Alcograd can include a logo, and a personalized message can be printed on the packaging.

Popular messages include:

•So You Can Drive safely

•So You Can Drive carefully

•Your safety is important to us

•We want you to have a safe evening

•Your safety concerns us all

•Be careful, do the test

•Offers peace of mind

•Ethical and responsible

•Nice to convince someone not to drive

•Stop the guessing game: blow before you go!

Whiskey Stone Set

Each set includes six natural basalt stones and a velvet drawstring pouch in a natural pine gift box. Whiskey stones chill the dram while maintaining the liquor's purity and flavor profile. The colors are natural pine with gray stones. The product can be personalized with a logo or saying.

To use, place two to three chilled stones in a favorite drink and enjoy. After use, rinse and air dry before placing back in the freezer. The stones are FDA-compliant and perfect for use in a variety of drinks.

Always Raising the Bar

On-trend cocktails, premium wines and craft beers for our guests at over 55 locations.

Proud sponsor of

What Our Winners

have to say...

Bénédicte Hardy Brand Embassador

Hardy Cognac hardycognac.fr

“Winning the perfect score Century Award and Best of Show in 2020 - in the middle of COVIDwas like a breath of fresh air. PR%F Awards opened big doors that were once closed for Hardy like providing an introduction for Hardy Legend 1863 to be on the shelves of Delta Airlines Delta SkyClub lounges. It was such an opportunity for our brand! ” PR%F MEDALS Best of Show

by Eve Bushman Wine Writer, WSET Level 2, Sake Level 1, American Wine Specialist, Wine Immersion YouTube, Wine Judge and Eve Wine 101

Photos by Edward Bushman and Öömrang

know, they make German varietals you may be unfamiliar with. Years ago, you may have learned about French Rhone wines instead of traditional Chardonnay and Sauvignon Blancs. Now, you have the opportunity to learn about and taste exceptional multi-awarded German varietals made in the United States.

Did you know that German wines and Rieslings, which may be the most familiar, are shown in elongated narrow-at-the-top wine bottles to accentuate their aromas? That was one of the first things I thought of when I saw my first Öömrang bottle. Here are German wines made in Washington state by a German couple that put 110% e ort into each bottle. That bottle is topped with a glass cork, making it that much more of a nod to a wine that has rich perfumes. Here is more about the oomph I found at Öömrang when I visited them for one day. Meet Edmund and Christine Stoecklein.

Öömrang doesn’t make a Riesling; so that you

Now, to set the stage for you, let me tell you what I learned from the German couple behind the wine and the exceptional winery they have built. One of the first questions I asked Christine was how she started making German wines in Washington. She found that she didn’t care for wine until she and Edmund were visiting family in Germany, and she found German wines suited her much better. Christine explained that Germany and Washington have the same latitude, so that she could grow her new favorites in her new home. Christine began as a basement winemaker, and Edmund concerned that the venture was growing quicker than expected, asked their attorney how much wine she could make and still be legal. She was making enough to begin an actual career and no longer as a hobbyist.

The Wines

At a private event this past winter in Las Vegas, I had the opportunity to taste several wines in the Öömrang portfolio. The event showcased several wineries from all over the globe, but Öömrang won the room's buzz. Other wine writers and wine lovers alike sent me to their table. This was where I met Christine and Edmund and tasted some of their current lineup of awardwinning wines: Estate Sylvaner, Estate Muller-Thurgau, Estate Siegerrebe, Estate Kerner, Estate Brut Sparkling, and Estate DemiSec Sparkling.

I gushed about the wines with exceptional fresh fruit, floral notes, low acid, incredible balance, only about 12% alcohol, and most very dry. They invited my husband and me to the winery for a quick tour. The winery is not open to the public; visits can be reserved for trade only.

Touring the Estate

Driving up to the estate, we noticed what Edmund said, there were nice and tidy rows of

soon-to-be harvested red wine vineyards (look for a 2024 first vintage). On our left, we saw mountains, and on our right, Skagit Bay, breathtaking in the morning’s mist. We entered through two gates and viewed several buildings—some being worked on and some complete— and soon, we would have an up-close view. After a brief stop to park, we moved into the Öömrang touring vehicle.

Edmund explained that they moved into the property in 2016; at that time, it was all wooded shrubbery. We viewed the vegetable garden and the greenhouses from the vehicle for the succulents they grew. They enjoy spectacular weather from May to October, and the area reminds Edmund of Germany. We then toured the vineyards within the property, and all vineyards were cane-pruned to get nutrients quicker to fruit.

We exited the vehicle to enter their vineyard chapel in the color of a Norwegian Stave Church, and were rewarded with an exquisite mosaic tile floor, etched

wood altar, paned windows, cleanly styled wood seating, and sculptures. Close to the chapel were five large bells set to ring according to the Diocese of Munich, which rang in beautiful harmony, and each bell honored di erent branches of their family. A greenhouse built to house wasabi to grow in flowing water would be harvested to make wasabi brandy.

We looked at their winery and distillery, housed in the same building but with large gates to separate them, as state law required. There were stainless steel tanks with floating lids (to prevent oxidation) on the left and copper stills on the right. Between the two was a large tasting table. I noticed a few tall bottles of brandy laid out. The bottles were Eaux de Vie, aka Brandy, and the flavors included Bartlett Pear, Raspberry, Raspberry Geist, Cherry, Apricot, Donut Peach, and Blueberry. The two I sampled, Blueberry and Cherry, were lovely, fresh, and light, and I was delighted to learn that they would soon be making Estate Grappa.

I also spied a glass building that held a tasting room, with sitting areas both inside and out, for guests of the trade to enjoy the wines, brandy, and more views of the property. There is an irrigation pond with fish for those who enjoy fishing, skeet shooting, and a natural stream. There are four wells and mountain springs on the property. Another building held their French bottling line, very precise and clean. Just past that, as we finished the tour, we saw four Great Pyrenees dogs, goats, and chickens. Soon, it was time to head home, just when I was starting to want to explore more. The Stoeckleins are currently working on a modern bed and breakfast on their property with private baths and views.

For more info, visit oomrang.com and follow on Instagram @oomranginc,

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), and a Level 1 Sake Award from WSET. She was the subject of a 60-minute Wine Immersion video (over 16k views) and authored “Wine Etiquette for Everyone.” You can email Eve@EveWine101.com to ask a question about wine or spirits.

THE SCIENCE OF SPIRITS

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

George F Manska 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@arsilica.com | 702.332.7305 | Visit theneatglass.com/shop for more info.

Learning How to Smell

Here are some tips to help you refine your olfactory skills.

Developing your sense of smell for detecting, identifying, and discriminating spirits is an enriching journey that enhances your appreciation and enjoyment of various spirits.

Photo by Alyssa White, Poiema and Grace Creative Photography

PR%F Award-winning Cava d’Onice Wines Share Italian Delights

By Debbie Hall

Photos courtesy of Cava d’Onice

2023 PR%F Awards Century Medal

for Masked Double Blind Tasting and 2023 PR%F Awards Gold Medal for Unmasked Total Package Design Distinction Cava d’Onice Sensis Brunello Di Montalcino DOCG wowed the judges and now the public.

Cava d’Onice wines entered the world of Brunello di Montalcino in 2005 when Simone Nannetti, the owner and winemaker, decided to buy his father’s winery, Colombaio.

Simone has spent years perfecting his cra . His exposure to the wine world began at a young age. His father, Valter Nannetti, was his first mentor who worked for a long time in one of the most influential families of Brunello di Montalcino.

When Simone started making wine with his father, everything was considered a “play” or a

hobby. e vineyard they first owned, which is still there, is less than one hectare and counts a few rows. e first vintages they released were the 2000 Brunello di Montalcino DOCG Colombaio with 266 bottles and a couple more bottles of 1997 Rosso di Montalcino DOC.

As soon as the demand for their wine grew from hundreds of bottles to thousands, this winemaking hobby started to become a real business. e single vineyard became a small conglomerate of parcels, the most important of which was represented by Vigna Cava d’Onice, from which the winery's name takes its origin.

e most relevant vineyards are located by the Basilica dell’Osservanza, adjacent to some of the estates that have made the history and the fortune of Brunello di Montalcino, overlooking the beautiful valley of the lower Val d’Orcia.

is winery is the intimate expression of their connection with the territory, with its traditions and rules. ey grew up and lived here, trying to convey to their children the joy of these values.

Being a small family farm means having capillary quality control. Simone supervises all the wine-making processes, from manual harvesting to bottling these beautiful wines. e estate's working methods embraced the organic model several years ago; however, the o cial conversion took place in September 2017.

In 2020, the family reached six acres of planted area, with a very diversified soil texture and microsystem. Vigna Colombaio, its first land, is located in Montalcino at an altitude of 430 meters above sea level. Here, the family has 5,000 meters of planted area. Vigna Monte Pinci, Vigna Bianchi and Vigna Pian dell’Asso are all located in Torrenieri. Vigna Il Botto o ers volcanic soil due to the closeness of the Amiata Mountain.

Vigna La Croce and Vigna Mulino are the southern plots owned by the family. e wine from this area is characterized by minerality and sapidity.

e main production line includes the Rosso di Montalcino DOC, the Brunello Colombaio DOCG, a single-vineyard wine, a cru, and the Cava d’Onice “Sensis” Brunello di Montalcino DOCG,, a blend of the family's various vineyards.

e most important part of the wine-making process takes place in the cellars. Here, production is divided per vineyard and each is processed separately. Each vineyard and, lately, each wine has its own vinification, or aging, process and time.

e Brunello aging process varies according to the vintages, from 28 to 36 months. e barrels, made of French and Slavonian oak, have a capacity of 5 HL up to 35 HL. Specifically, the most oversized barrels are used to age the Cava d’Onice Brunello, while the smaller ones for the Colombaio include a passage in barrique.

e Brunello Riserva is produced in a limited amount—2,000 bottles carefully hand–numbered—and only then does Simone consider it appropriate. e Riserva is born as a selection of specific bunches from di erent family vineyards. Unlike the regular Brunello, the vinification of the Riserva happens exclusively in wood.

e family started with 266 bottles of Brunello di Montalcino Colombaio. e later introduction of the 2005 Cava d’Onice Brunello, the first vintage, counted an amount of 2,000 bottles.

In 2010, thanks to the new lands, which started to be productive, production numbers increased even more. Brunello production rose to 10,000 bottles and Rosso di Montalcino to 4,000. At present, Cava d’Onice produces 15,000 bottles of Brunello and 7,000 bottles of Rosso di Montalcino each year.

For more info, visit erosspinozziselections.com/toscana.

A S ry of Passi

Sim e Nanne i, proprietor of Cava d'Onice in Montalcino, values the vineyard, the cellar, and his family above all else.

Simone started working in the vineyards with his father when he was 14, where his dad was the cellarmaster at a historic Brunello di Montalcino estate. It was then that Simone's love for all aspects of the vineyard and cellar took hold, and when he told his father that he dreamed of one day owning his own Brunello estate, where he could work alongside his family. It took Simone over 20 years, but through hard work, dedication, and his firm desire to farm his own land and make his own wines, Simone made good on his dream: he was able to purchase vineyards on the Montalcino hillsides in the exact locations he wanted.

In the intervening years, Simone married and started his own family. Today, Simone shares his passion and love for the business with his wife and children, passing along

the information he learned from a lifetime of working with his father in the vines and the cellar. at passion is evident in the wines of Cava d'Onice: they are classy, elegant, and refined, brimming with ethereal, pure Sangiovese fruit seldom experienced in Montalcino.

Simone has vineyards on the northern, southern, eastern, and western hillsides surrounding the village of Montalcino, each with a di erent altitude, exposure, and soil composition. His intimate knowledge of the Brunello clone of Sangiovese and how it behaves in the vineyard and cellar allows Simone to make exquisite and expressive wines. He is a farmer who loves to get his hands dirty in the vineyard. Simone is driven by a life balance, wanting to make wines that speak of Montalcino, but are also made by his family in a socially responsible and environmentally friendly manner. He is happy being a small producer, making the wines he wants to make without regard to scores, fashion, or material gain.

New Wine Bar, Market at UnCommons, Welcomes Wine Lovers

By Debbie Hall

Wineaux, the exciting new “wine market, bar and escape” by James Beard Award-winning chef Shawn McClain and restaurateurs Sarah and Richard Camarota’s McClain Camarota Hospitality is open in the UnCommons in Las Vegas.

At Wineaux, its expert staff have meticulously curated a collection that caters to both seasoned collectors and those new to the world of wine. The upscale venue offers a variety of delectable bites, perfectly paired with wines, including a charcuterie tasting, Hamachi and Caviar, West Coast Oysters and Smoked Sturgeon Rillette.

An exclusive wine club curated by the esteemed Master Sommelier Nick Hetzel is now accepting memberships. Nestled in UnCommons in Southwest Las Vegas, this highly sought-after wine destination will release its first release in April, and members can purchase their membership online or in-store.

Wineaux’s new wine club offers two membership tiers: The Explorer Club, designed for wine lovers who are looking to expand their wine knowledge with new

wines; and The Collector’s Club, for wine enthusiasts looking to build their collections with expertly curated selections.

Located at 6887 Helen Toland St. in the UnCommons, the new wine market, bar, and escape spans 2,500 square feet of mixed retail and bar/lounge space adorned with natural woods, layers of stonework, and a mix of lounge-style, traditional, and bar seating. The Tasting Table, which seats 12, is surrounded by multi-tiered presentations of Wineaux’s robust wine collection. Wineax’s retail includes all wines, plus other selections to-go, including charcuterie, cheese, caviar, and other luxuries. Wineaux is open 11 a.m. to 9 p.m. on Wednesday, Thursday, Sunday, and Monday and 11 a.m. to 10 p.m. on Friday and Saturday.

For more information, including reservations, is available visiting WineauxLV.com, by calling (725) 527-6009 and via email at info@wineauxlv.com, as well as follow on Instagram @ wineauxvegas and Facebook @ Wineauxlv.

Photos courtesy of Wineaux (unless indicated otherwise)

Photo by Bronson Loftin

Photo by Bronson Loftin

EXCEPTIONAL VIEWS

Bar & Restaurant Expo Showcases

Trends, Solutions, and Products

The Bar & Restaurant Expo, the nation’s largest and most influential gathering of bar and restaurant owners and operators, concluded its annual event. This exclusive event provided attendees with a unique opportunity to access the latest trends, practical solutions, and discussions led by bar and restaurant industry icons.

This year’s expo programming made distinct changes from previous years, focusing on helping owners and operators unlock their profit potential. The highlight of today’s conference lineup was an interactive session entitled “Raise The Bar,” where top industry experts Art Sutley, Mia Mastroianni, and Phil Wills engaged in a collaborative discussion with the attendees. Together, they explored the intersections of space design, mixology, and

operational excellence to create a holistic and unforgettable guest experience, effectively boosting venue profitability.

To cap off this year’s event, the Bar & Restaurant Expo celebrated excellence by recognizing winners of various prestigious awards today on the Main Stage, including the Industry Excellence Awards, Industry Impact Award, and the first-ever Supplier Awards. These awards are a testament to the hard work and dedication of business professionals and honor those who have gone above and beyond to improve the industry as a whole.

The National United States Bartender’s Guild (USBG) hosted its annual Shake It Up competition on the expo floor. The most talented bartenders in the nation demonstrated their

creativity, speed, and skill for an expert panel of judges. After many rounds of this competition, Yolanda Gregg was named the 2024 USBG National Champion and will represent the USBG at the IBA World Cocktail Championship in Portugal this fall.

On the expo floor, exciting live demonstrations by popular chefs like Tim Witcher, Bobby Marcotte, Nick Liberato , and more continued throughout the afternoon. Each chef made a delicious dish for guests to sample.

Bar & Restaurant Expo will return to Las Vegas March 24-26, 2025. For more information, visit barandrestaurantexpo.com.

ENTER NOW YOUR WOMEN-OWNED SPIRITS, WINE OR BEVERAGE BRAND TO RECEIVE A COMMENDATION MEDAL AUTOMATICALLY WITH EACH ENTRANT

•All of our judges are beverage buyers from across the US

•Enter one time, get into 2 competitions: PR%F Awards Masked & PR%F Awards Unmasked

THANK YOU TO OUR PARTNERS:

Blues is Back in Town

John Lee Hooker

Legacy Spirits Debuts Its First Award-Winning Release, Boogie Chillen’ Bourbon 1948

John Lee Hooker Legacy Spirits Announces the Official Launch of their Premium Bourbon, Boogie Chillen’ Bourbon 1948

John Lee Hooker Legacy Spirits, an ultra-premium whiskey producer, announced their first release of Boogie Chillen’ Bourbon “1948” to their new portfolio. Inspired by legacy, love, and music, John Lee Hooker Legacy Spirits was founded by mother and son Zakiya Hooker and Glenn Thomas in 2023 to honor their father and grandfather, John Lee Hooker, through their shared love of bourbon. Crafted from the finest selection of barrels, Boogie Chillen Bourbon 1948 is a flavorful bourbon with an ABV of 50%, boasting subtle notes of baking spices and warm brown sugar. It is available online at johnleehookerlegacyspirits.com.

Known to music fans around the world as the “King of the Boogie,” John Lee Hooker is considered one of the true superstars of the blues genre: the ultimate beholder of cool. Born in Tutwiler, Mississippi, on August 22, 1917, the four-time GRAMMY awardwinning Blues singer, songwriter, and guitarist is a cultural icon to musicians today. Characterized by its simple yet powerful melodies, driving rhythms, and soulful vocals, Hooker was a master of the 12-bar blues form. During his lifelong career, he wrote many classics, including "Boogie Chillen', which became a number-one

jukebox hit, “Boom Boom," and "One Bourbon, One Scotch, One Beer." Over the next 15 years, John Lee signed to a new label, Vee-Jay Records, and maintained a prolific recording schedule, releasing over 100 songs on the imprint.

“As a child, I was lucky to be able to enjoy the sounds of my grandfather’s soulful tunes as he sipped his bourbon, and I couldn’t wait to experience that intimate moment with him,” states Founder and CEO Glenn Thomas. “On my 21st birthday, I got the chance to take that first sip, and I was initially shocked at the taste and unable to appreciate the whiskey in my glass. As I took my second sip, he imparted his wisdom on his approach to life and whiskey.”

His late grandfather explained that life is like drinking bourbon. “If you drink bourbon too fast and recklessly, you will get burned, but if you take your time and enjoy the ride, you will have a great drink and life.” Years later, as Glenn reflected on that lesson imparted by his grandfather, he realized the parallels between crafting music and creating bourbon.

“With this release, I hope that I will honor my grandfather and keep the Hooker legacy alive one sip at a time,” adds Glenn. “As I began my journey, I instantly recognized the patience, dedication, and artistry that went into composing a blues song mirrored the craftsmanship required to produce an exceptional bourbon. I want that to resonate in every sip of this high-quality bourbon.”

Boogie Chillen’ Bourbon “1948”, its namesake coming from Hooker’s 1948 debut single, “Boogie Chillen’,” and the first "down-home" electric blues song to reach number one in the R&B records chart. Boogie Chillen’ Bourbon “1948” is distilled with the finest blends of corn, rye, and malted barley and aged for a minimum of four years in new charred American oak barrels in Bardstown, Kentucky. John Lee Hooker Legacy Spirits’ is the story of a cultural icon told through highquality spirits crafted by his family. Through each premium offering, John Lee continues to live on and invites bourbon enthusiasts to become a part of a remarkable narrative of two American spirits. This creation was honored with a Gold Medal at the 2024 Los Angeles Spirits Awards.

“If you drink bourbon too fast and recklessly, you will get burned, but if you take your time and enjoy the ride, you will have a great drink and life.”

John Lee Hooker

For more information about John Lee Hooker Legacy Spirits and Boogie Chillen’ Bourbon, visit: www.johnleehookerlegacyspirits.com.

Follow on Facebook, Instagram @ johnleehookerlegacyspirits

X (formerly Twitter) @ jlhlegacyspirits

TikTok @ jlh.legacy.spirits and YouTube @ boogiechillenbourbon

Funny Water Transforms the Spirits Industry

By Debbie Hall

Funny Water is revolutionizing the spirits industry by introducing a unique kind of drink—“hard water.” It is a light beverage with no carbonation and a lower ABV of 3.75 percent, providing a genuinely new and refreshing drinking experience.

e mantra of Funny Water is "Drink Be er," as it is considered a "be er for you" beverage option. Funny Water is made from all-natural ingredients, contains 80 calories, and has no sugar—it’s easy to drink and addresses the interests of health-conscious consumers. With the increasing trend of low-alcohol/no-alcohol options, many Gen Z and Millennial drinkers are looking for choices that are “sessionable”—lower ABV products can extend fun times with friends.

Photos courtesy of Funny Water

Drink better: funny water transforms the spirits industry

Funny Water is an excellent option for those interested in trying something new. It’s also a great alternative for people who don’t like carbonation, helping avoid unpleasantries like bloating or indigestion. Funny Water is naturally gluten-free and contains just 1 gram of carbohydrates.

With no bubbles and a low ABV of 3.75 percent, Funny Water is a great choice for a variety of di erent drinkers and occasions. It is also a great option for cocktail or wine drinkers looking to moderate their alcohol intake or pace themselves in between higher-proof drinks. It is also a perfect “closer” - a nightcap to end a long night of festivities and help stave o hangovers as the party begins to subside.

With the spring and summer months approaching, Funny Water is the perfect companion for a variety of seasonal activities, from days at the beach to weekends of music and street festivals, cookouts, barbecues, and more. Whether drinking straight from the can on its own or as a refreshing mixer for a cocktail, you will nd a great use for Funny Water in any situation.

For more info, visit funnywater.com, and follow on Facebook, Instagram, and X (formerly Twi er) @ drinkfunnywater.

Watermelon

Cucumber Mint

Deligh ully crisp yet refreshingly pretentious, this immaculate combination of cucumber, mint, and alcohol is as light as it is delicious. It’s the perfect reward a er a 15-minute workout and the ideal remedy for a night in with the in-laws.

A boozy treat that’s never too sweet, this seedless wonder is rich with avor and ripe for drinking. It’s the ideal companion for every occasion, whether a summer cookout or the Sunday scaries.

Blueberry Açaí

Citrus

Sunny and light with a sweet and sour bite, this sassy citrus is brimming with natural avors and only 80 calories. It’s been said to make beach days brighter and Zoom meetings shorter.

Having a case of the blues is a good thing. is tropical sensation blends the mildly sweet taste of ripe blueberries with tart açaí for a smooth sip with a light berry avor.

Ginger Lemon

Jalapeño Lime

Known for being the zest of the bunch, this refreshing balance of natural avors results in an aromatic drinking experience that is never overpowering.

If you can’t take the heat, stay out of the fridge. is ery favorite combines mild pepper spice with fresh lime juice for a light drinking experience with a spicy kick.

Double Gold Award

Century Award

Perfect. To receive a Century Award is to be de ned as perfect. It is a 100-point perfect score, unanimously, from all judges present at the awards tasting program. Unanimous. Only a selection of these brands makes it to the prestigious level. It is the ultimate accolade and the utmost level of achievement in a spirits and wine brand. Unparalleled.

Outstanding. Spirits and wine awarded a Double Gold are beyond industry standards and celebrated with prominent elegance in their respected categories. These brands de ne nesse and make a palate dance with superiority. When you achieve this award, your brand de es gravity.

Silver Award

Rated as good and recommended for the public, our Silver award recipients demonstrate a noticeable well-balanced presence between avor and complexity, taste and nish. Many of our Silver recipients can be found nationally in stores, restaurants, bars, and online.

Gold Award

Great and distinguished with high praise and worthy of celebration. Our Gold award is a high merit of achievement. These are the brands that set the bar beyond standard heights and reach it — at all costs and are classi ed as some of the best brands in the arena. Hue, Taste, Texture, Power, Length, and Echo all balance to create a superb avor and moment.

Bronze Award

Our Bronze award recognizes these brands to be fair, well-crafted, attractive to nose, taste, and nish—worthy of recognition.

What Our Winners

have to say...

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

is A Bourbon for Everyone™

Tripp Whitbeck, the visionary behind I Bourbon, embarked on a journey from his Arlington, Virginia condominium. Fueled by his profound appreciation for deep, complex bourbons, he set out to create a blend that would transcend the boundaries of taste. His passion and dedication led to the birth of I Bourbon, a testament to his love for the craft and his desire to share it with the world. This is A Bourbon for Everyone™, a blend that connoisseurs can savor neat and newcomers can enjoy in a cocktail.

Whitbeck's quest for the perfect blend took him from New York to Florida, and everywhere in between. He meticulously sourced barrels of a beautiful 13-year-old Bourbon from Tennessee, a powerhouse of flavor. He carefully selected 5- and 6-year-old Bourbons from Tennessee distilleries to balance its intensity. With samples, water droppers, and alcohol hydrometers, he crafted the blend, a labor of love, on his living room couch. I Bourbon, a Straight Tennessee Bourbon, was born, a testament to the artistry and precision of its creator.

i bourbon is a bourbon for everyone™

Despite its launch during the challenging times of the COVID pandemic, I Bourbon has not only weathered the storm but has emerged triumphant. It has garnered rave reviews and prestigious awards, including the Best Bourbon title at the Las Vegas Global Spirits Awards. Esteemed publications like Whisky Advocate and Jim Murray’s Whiskey Bible have also recognized its excellence, awarding it 90 Points and 90.5 respectively. These accolades are a testament to I Bourbon's exceptional quality and universal appeal.

Currently distributed brick-and-mortar in eight states and shipping direct-to-consumer for 40 states, I Bourbon is set up to carve out a nice niche. Bourbon drinkers agree with Whitbeck that I Bourbon It’s Yours™.

For more info, visit i-bourbon.com.

2023 PR%F Awards Shines in 5th Year

The 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.

What Our Winners

have to say...

“The PR%F Awards is a true competition designed to elevate worthy brands. The professionalism of the organizers and the extensive exposure of my brand has far exceeded my expectations.” PR%F MEDALS

Anna Scott

Owner/Founder

Anna’s