Barfly India - Digital Edition 3, 2023

BOURBON HERITAGE MONTH

100 YEARS OF SUNTORY

SMALL BATCH BOURBONS

PERFECT BLEND COCKTAIL COMPETITION 50 BEST BARS & THE BLEND SCHOLARSHIP

EDITOR’S NOTE

National Bourbon Heritage Month is celebrated in September every year, and is an apt and worldwide celebration of the “Native Spirit of America”. An act of Congress in 1964 declared bourbon as a unique product of the United States, though it’s history dates back more than 400 years. In 2007, a resolution was passed by the U.S. Senate, declaring September as National Bourbon Heritage Month.

This month Bar Fly celebrates National Bourbon Heritage Month via a host of features including a look at our craft bourbon range, the historical importance of bourbon in cocktails and how top bars across India are using our brands to create signature cocktails. September also marks the launch of Jim Beam’s flavour portfolio in India and we take a close look at these exciting products. For those looking for a deep dive into maturation, we have an in-depth article on oak and its effect on the whiskey inside.

The Blend has been at the forefront of focusing on bartender’s welfare and as part of the same we’re pleased to announce an initiative titled Kickology that is a collaboration between The Blend, Remy Savage and Arnold Oborotov (World Kick Boxing Champion).

Other India specific features include a conversation between Bar Fly and Aki Wang of Taipei’s Indulge Experimental Bistro, who visited India recently for a guest shift at Sidecar, sponsored by Beam Suntory India.

September also marks the launch of the Perfect Blend Cocktail Competition in India. World’s 50 Best Bars finale comes to Singapore on October 17th and the winner of the Blend Scholarship will be announced. High stakes for India as Apoorva Kohli is in the final 3.

Last but definitely not the least, the Blend team has expanded in India with the addition of Shibani Surkund and Robert Hospet. In addition to a conversation with both, they have both also authored articles for this issue of Bar Fly.

Cheers!

Rohan Jelkie Vikram Achanta

Program Manager, The Blend India Consulting Editor, Bar Fly

#togetherweblend

SPECIAL THANKS AND CREDIT TO:

Narelle McDonald, Director On Trade & Brand Advocacy, International Region

Archita Khanna, India Communications, Events & CSR Manager, India

Meimi Sanchez, Senior Manager, The Blend, Global Hayley Morison, Group Advocacy Manager, Oceania

Robin Nance, Director Advocacy & Trade Engagement, USA

Viktorija Lileiko, Senior Manager On Trade Engagement, Germany

Valentine Maguire, Design Manager, Oceania

Sophie Smallwood

The Blend & Event Manager, Oceania

Ambre Morin, Digital Marketing Manager, The Blend Fanny Hennequin, Brand Advocacy Manager, International Region

Tim Heuisler

Global Small Batch Brand Ambassador, James B Beam Brand House

EDITORS

Vikram Achanta

Rohan Jelkie

CONTRIBUTORS

Tim Heuisler, Shibani Surkund, Robert Hospet, Pat Stevenson, Archita Khanna, Arjun Sachar, Shubham Shukla, Ankit Bhatia, Bhavya Verma, Abhishek Banerjee, Vikram Achanta, Chethan

Vikram Achanta

Rohan Jelkie

theblendindia

The Blend India

8

CONTENTS

08 100 YEARS OF SUNTORY

10 ROKU INDUSTRY ICON OF THE YEAR - ASIA’S 50 BEST BARS 2023 - HIROYASU KAYAMA

12 AKI WANG, FOUNDER, INDULGE EXPERIMENTAL BISTRO, TAIPEI – Q&A WITH BAR FLY TEAM

14 PERFECT BLEND COCKTAIL COMPETITION 2023 LAUNCH.

16 FOOD AND WHISKY PAIRING – THE SCIENCE –SHIBANI SURKUND, BEAM SUNTORY

18 50 BEST BARS - THE BLEND SCHOLARSHIP

22 KICKOLOGY - COLLABORATION BETWEEN THE BLEND, REMY SAVAGE AND ARNOLD OBOROTOV (WORLD KICK BOXING CHAMPION) ABHISHEK BANERJEE WITH INPUTS FORM THE BLEND GLOBAL TEAM

24 BEAM SUNTORY CRAFT BOURBON RANGE – TIM HEUISLER, GLOBAL SMALL BATCH AMBASSADOR, BEAM SUNTORY

26 ALL ABOUT OAK – ARJUN SACHAR, INDIA REPRESENTATIVE TONNELLERIE DEMPTOS AND SPEYSIDE COOPERAGE

30 BOURBON COCKTAILS – FROM INDIA’S TOP BARS

33 JIM BEAM FLAVOURS

34 BOURBON AND ITS HISTORICAL IMPORTANCE IN COCKTAILS – ROBERT HOSPET, BEAM SUNTORY INDIA

37 TYPES OF AMERICAN WHISKEY – RYE, BOURBON AND TENNESSEE

38 BEAM SUNTORY INDIA - BOURBON PORTFOLIO

42 AN INTRODUCTION TO OUR SMALL BATCH WHISKEY COLLECTION

Potter, Managing Director of House of Suntory. “To mark this historic milestone, partnering with Sofia and Keanu, who are Suntory Whisky fans, makes perfect sense. From our Fifth Generation Chief Blender Shinji Fukuyo’s striking blends to Sofia and Keanu’s unique cinematic creations, this commemoration has surpassed all expectations to celebrate our iconic Japanese whiskies.”

Later this summer, Reeves will star in another creative project in partnership with the House of Suntory: a series of documentary shorts from filmmaker Roman Coppola titled: “The Nature and Spirit of Japan.” The series explores Japanese whisky culture inspired by harmony with nature (Wa), elevated by Japanese craftsmanship (Monozukuri) and enjoyed as an authentic Japanese cultural experience (Omotenashi). The docuseries will strike a balance between education and entertainment, aiming to foster a deeper exploration of the House of Suntory and Japanese culture overall.

THE HOUSE OF SUNTORY PROUDLY CELEBRATES 100 YEARS OF PIONEERING JAPANESE SPIRIT

THE FOUNDING HOUSE OF JAPANESE WHISKY PARTNERS WITH FILM ICONS SOFIA COPPOLA AND KEANU REEVES AND INTRODUCES NEW LIMITED-EDITION WHISKIES TO TOAST ITS CENTENNIAL

INDIA, May 25, 2023 –

The House of Suntory, the Founding House of Japanese Whisky, celebrates its 100th anniversary of whisky innovation: a major milestone not only for Suntory’s history but for Japanese spirits culture. In honor of this centennial, the House releases a Suntory Anniversary Tribute as imagined by Academy Award-winning Director Sofia Coppola and

starring Actor Keanu Reeves, as well as exclusive 100th anniversary editions of its world-renowned whiskies.

Twenty years after filming

Lost in Translation, Sofia Coppola returned to Japan to create the Suntory Anniversary Tribute. Coppola brings her artistic genius and admiration for Suntory Whisky to life as the creative director of The Tribute that honors Suntory’s

illustrious past, present and future. The Suntory Anniversary Tribute tells the remarkable story of the brand’s heritage and whisky-making legacy over the last 100 years, depicting the meaning of “Suntory Time” through the eyes of its creator. The Suntory AnniversaryTribute, which features actor Keanu Reeves, a lover of Suntory Whisky and who previously appeared in a

Suntory Reserve ad campaign in 1992, debuted yesterday during the Suntory Time 100th Anniversary Global Premiere event in New York City and can now be viewed on the House of Suntory websitehere.

“As the pioneer of Japanese whisky, the House of Suntory played a significant role in shaping culture and leading craftsmanship in Japan over the last century,” said Jon

Limited 100th anniversary labels of the flagship Yamazaki 12 Year Old and Hakushu 12 Year Old will also be released for the centennial.

“Hakushu and Yamazaki whiskies are gifts from our past handed down by generations,” said Fifth Generation Chief Blender Shinji Fukuyo. “It is fitting to release limited editions as part of this incredible milestone, as they represent our relentless pursuit of quality and symbolize our promise to carry our philosophy on for the next one hundred years and beyond.”

to hear about House of Suntory new releases, receive priority consideration for invitations to consumer experiences*, learn news from the distilleries, gain early access to content and more. The House of Suntory membership program aims to bring Japanese whisky enthusiasts together around the world and provide a cultural journey through Japan. To sign up, please visit us onlinehere. For more information about the House of Suntory, please visit us onlinehere.

not only for the brand’s history, but for Japanese spirits culture as a whole. To mark this anniversary, the House of Suntory will be rolling out its centennial campaign throughout 2023.

About Beam Suntory

“I’m honored to partner with Suntory Whisky again thirty years after our Suntory Reserve campaign,” said Keanu Reeves. “I’m a huge fan of Suntory Whisky, so it’s very special to collaborate in honor of this milestone anniversary. My admiration for the whisky goes beyond tasting the whisky. It is the elevated Japanese craftsmanship and attention to every detail that makes Suntory Whisky so special. As an actor honing and perfecting my own craft, sharing this process in a docuseries is a thrill.”

In honor of the centennial, the House of Suntory is releasing several limited-edition whiskies that highlight the unique Japanese craftsmanship at Suntory’s whisky distilleries and their meticulous art of blending, including Yamazaki 18 Year OldMizunara and Hakushu 18 Year Old Peated Malt whiskies.

The centennial of the House of Suntory began with the establishment of its Yamazaki Distillery in 1923 —the first and oldest malt whisky distillery in Japan’s history. The House of Suntory founder Shinjiro Torii’s 100-year legacy began with a dream to “create an original Japanese whisky blessed with the riches of Japanese nature and craftsmanship,” which his grandson Shingo Torii carries forth today at Yamazaki and its distilleries across the country. Since its founding, the House of Suntory has been crafting world-class spirits and is known for Yamazaki, Hakushu, Chita, Kakubin, Hibiki, Suntory Whisky Toki and Ao, as well as Roku Gin and Haku Vodka.

This landmark anniversary is a significant milestone for House of Suntory and for its home country of Japan.As a first step toward its promising future, the House of Suntory is investing 10 billion JPY ($77 million USD) to enhance its Yamazaki and Hakushu Distilleries which are currently closed for renovation and scheduled to reopen this fall.

The House of Suntory has become synonymous with some of the best Japanese whiskies in the world today, and it has undoubtedly built a legacy worthy of celebration.

The House of Suntory invites fans to join its new global membership program. Members will be among the first

*Limited number of invitations in key cities.

* * *

About The House of Suntory

Since 1923, Suntory has been renowned as a pioneer of Japanese Whisky for its House of Master Blenders and for their Art of Blending. Founder Shinjiro Torii built Japan’s first malt whisky distillery in Yamazaki, and the Suntory legacy continued with Torii’s son and Suntory’s second Master Blender, KeizoSaji, who continued to establish distilleries including the Hakushu Distillery. As the generations of Suntory’s master blenders carry on, Suntory Whisky remains committed to heritage and innovation. The House of Suntory has been named four-time Distiller of the Year at the International Spirits Challenge in London, UK (2010, 2012, 2013, 2014). Suntory Whiskies are subtle, refined and complex. The portfolio includes Yamazaki, Hakushu, Chita, Kakubin, Hibiki, Suntory Whisky Toki and Ao. The House of Suntory portfolio also offers Roku Japanese Gin and Haku Japanese Vodka. Created from Japanese ingredients by the master artisans at the House of Suntory, Roku Gin and Haku Vodka represent the nature and spirit of Japan. This year, Suntory Whisky celebrates one hundred years of whisky innovation—a major milestone

As a world leader in premium spirits, Beam Suntory inspires the brilliance of life by delivering great consumer experiences through its worldclass portfolio of brands. Known for its craftsmanship of premium whiskies, including Jim Beam®, Maker’s Mark®, Basil Hayden® and Knob Creek® bourbons; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki®; and leading Scotch brands including Teacher’s, Laphroaig® and Bowmore®, Beam Suntory also produces leading brands such as Courvoisier® cognac, Tres Generaciones®, El Tesoro® and Hornitos® tequila, Roku and Sipsmith® gin, Canadian Club® whisky, and is a world leader in ready-to-drink cocktails, with brands like -196 and On The Rocks™ Premium Cocktails.

A global company with approximately 6,000 employees in more than 30 countries, one of Beam Suntory’s core values is Growing for Good and through its Proof Positive sustainability strategy, the company has committed to ambitious goals and investments to promote environmental sustainability in its operations, ensure the company has a positive impact on the communities where employees live and work, and programs to inform consumers as they make choices about drinking. Headquartered in New York City, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visitwww.beamsuntory.com and www.drinksmart.com.

ROKU INDUSTRY ICON OF THE YEAR - ASIA’S 50 BEST BARS 2023

HIROYASU KAYAMA

BAR BENFIDDICH, TOKYO

BARTENDING LEGEND RELENTLESSLY DEDICATED TO HIS CRAFT

To be bestowed the title of Roku Industry Icon in the same year his Bar Benfiddich celebrates its 10-year anniversary seems an apt way of honouring Hiroyasu Kayama. The Japanese mixologist has long been at the forefront of the drinks industry as one of the first proponents of the ‘farmto-bar’ philosophy, well before trends around sustainability and local sourcing became as widespread as they are today. But, most of all, he has built a reputation as one of the most committed professionals in the cocktail world, hardly leaving his bar since it opened on 1st July 2013.

Kayama-san stumbled upon a bar job in Tokyo after he moved to the capital from the dairy farm where he grew up in Chichibu, Saitama Prefecture. That early-life imprint was to become a cornerstone of his cocktail philosophy later in his career, when he opened Bar Benfiddich: rather than leaving his family farm behind, Kayama took it over in order to grow the highest-quality fruits, herbs and botanicals to use in his drinks. He earned the moniker ‘farmer-bartender’ thanks to his home-infused liquors, from vodka distilled with Japanese wintersweet flowers to homemade absinthe. Indeed, Bar Benfiddich has often been

likened to an old medical store, with countless bottles of elixirs and infusions lining its shelves.

Kayama didn’t stop there in his innovation. His bar – of course – features no menu, as he prefers to speak to each client and craft unique concoctions to their particular taste. To highlight each botanical, he designed a line of glassware beautifully inlaid with a nook for a flower, herb or branch to be displayed as part of the cocktail itself, bringing his guests a little closer to his farm. Lately, he has stopped using bartender spoons altogether, replacing them with juniper tree twigs.

It all paints a picture of an unlikely YouTube sensation,

yet the bartender has achieved this too: his how-to videos, in which he appears immaculately dressed and smiling intriguingly while he mixes and shakes his signature cocktails, often rack up close to one million views.

Bar Benfiddich has turned into an unmissable pilgrimage on any aspiring bartender’s itinerary, and Kayama isn’t only a tireless student of foreign liquors and infusions, but also a kind and generous mentor to many in the sector. The bartender has always said that he will continue manning Benfiddich’s bar for as long as he can, and being anointed the Roku Industry Icon can only put more wind into his sails.

Do not spend too much time to think about the ranking. Whatever the number 1 or 50 once you are on the list, it means you are already one of the best.

4. What do you think explains the longevity of Indulge Experimental Bistro on Asia’s Top 50 list

It’s all about our core spirit value and conceptfrom land to the world and humankind. Through the cocktail keep telling true base stories of ours then share to all the people who we can meet in our life.

5. How has bartending culture evolved in the past 10 years in Asia? Do you see Asia as the next big bartending hub? Massive Improvements and I’m expecting to see it getting stronger.

IN CONVERSATION AKI WANG, OWNER AND HEAD BARTENDER, INDULGE EXPERIMENTAL BISTRO, TAIPEI

“Indulge Experimental Bistro, Aki Wang’s bar has an international feel but the details are an ode to Taiwan’s produce and heritage, viewed through the lens of modern mixology. The cocktails, mixed by head bartenders Grace Tsai and Ellen Su, are theatrical and focus on the island’s teagrowing heritage, brimming with imagination yet never out of step with its location.” – from World’s 50 Best Bars.com.

Aki Wang is the owner and head bartender and also sometimes known as ‘the Godfather of Chinese cocktails’. Aki was in New Delhi recently

at Sidecar for a Bar Takeover sponsored by Beam Suntory India and Bar Fly caught up with him.

1. A short overview of your journey from 1996 onwards and how you came to open a bar

When I was around 15 my family went bankrupt. So since I graduated from junior high school started to work at food & beverage industry till I was 18 to became to bartender

After few years I’ve been travel around the word as Brand Ambassador to represent the liquor brand. I moved back

to Taiwan in 2009 and Open Indulge Experimental Bistro

2. What drove you to name it as Indulge Experimental Bistro?

Can you also please explain what you mean when you refer to “Liquid Art”?

The reason why I name for it cause I think all human deserve a better life so you need to Indulge it through our cocktail & cuisine experimental process to became your lovely experience. We don’t call ourself as a bar or restaurant. Bistro is not only serve food and drink also delivery the culture, heritage, history and Art in the mean time

Bartender is not just a human who make cocktail is also an artist to create the art piece. Think about how many percent of water in your blood ? It’s 70%. Bottle of whisky is around 40% and rest of it is 60% water. For me Cocktail is a liquid art and an art with rhythm of Life.

3. What’s your opinion about lists like the World’s Top 50, Asia’s Top 50 and now in India also we have 30BestBarsIndia?

What would be your advice to bars who have such lists in their sights?

Focus on what you love to do keep learning and stay curious.

6. You’re called the Godfather of Chinese Cocktails. Can you tell us a few of your favourite Chinese ingredients and their usage in cocktails? Also given that you are a frequent traveller the world over, are you seeing an increase in Asian flavours on global bar menus? Free range of tea with long heritage and phenomenal techniques to make it in Chinese culture especially Taiwan. It always amazed and inspired you to explore the new ideas to make cocktail.

Yes and it will becomes the trend in the world. Asia for all western country just like A treasure trove of flavours which didn’t fully discovered yet.

7. Are you seeing any rise in Japanese spirits either in cocktail menus in Asia / the World or in the spirits selection I think Japanese whisky is quiet influence now and next is definitely the Gin. If you’ve checked in past few years how many new launched luxury Gin brand then you know it.

8. Please tell us about your role with Beam Suntory - Regional Strategy and Academy Consultancy from 2017 to 2021

I assist Beam Suntory Taiwan

to contributed the bar academy system for young generation. Taught them what exactly the Classic cocktail is. Share with them variety techniques to create and complete a signature cocktail on trend. Apply them an opportunity to show their talent and increase their experience through the Cocktail Award Competition

9. Please tell us about the theme of the menu that you have created for the guest shift at Sidecar?

The new cocktail menu theme of Liquid Art is “Chakra”, to explores the balance between our personal energy and the energy of nature. In our culture it’s like the harmony of yin and

yang, so we create fourteen signature cocktails combine seven different chakra and yinyang.To create an immersive experience that engages the palate and your five senses, promoting relaxation and deep immersion on both physical and spiritual levels. This time we bring four of our cocktails to Sidecar. From The Root, The Sacral, to The Solar Plexus and The Crown, we want to share our sights of chakra with you.

10. What is your Desert Island Drink? (if you were marooned on a dessert island that is)

I will use Jim Beam Devils’ Cut mix with pan fried green cardamom raspberry purée condensed milk and coffee to make my Desert Island Drink

BEAM SUNTORY LAUNCHES THE PERFECT BLEND COCKTAIL COMPETITION IN INDIA

The Perfect Blend Cocktail Competition is more than just a contest; it’s a platform designed to educate, support, and nurture talent within the industry. Beam Suntory aims to recruit new active members and increase trade engagement while ensuring all participants are nurtured into being better professionals via the Perfect Blend. The competition offers two categories for bartenders to choose from: Professional and

Apprentice. The Professional category challenges bartenders with more than 3 years of experience to craft a cocktail that showcases the rich heritage and quality of Beam Suntory’s spirits. The Apprentice category encourages bartenders with less than 3 years of experience to infuse their unique style and flair into their cocktail creations.

The competition rules are simple: select your spirits from the Beam Suntory portfolio,

choose your category

(Professional or Apprentice), Choose your theme, craft your signature cocktail, and submit your entry online. The entries will be judged by a panel of experts based on taste, presentation, creativity, and alignment with the chosen category.

Two lucky winners, one from each category, will win a trip of a lifetime. This unforgettable journey includes a visit to Beam Suntory distilleries in Scotland, a trip to

London for an industry trade event connecting bartenders from across the globe, and an adventure to some of the best bars in the world. It’s an experience that promises to inspire and enrich your mixology skills.

Don’t miss this opportunity to showcase your talent and passion for mixology. Join the Perfect Blend Cocktail Competition today and get ready to embark on an extraordinary journey with Beam Suntory.

THE SCIENCE OF WHISKY AND FOOD PAIRING

Whisky, an iconic historical beverage that is deeply rooted in various cultures across the globe. Beyond its complex flavour, whisky offers a unique relationship with food. The art of whisky and food pairing is not merely subjective; it is rooted in scientific principles that enhance the overall tasting experience.

At its core, whiskey is a complex spirit that acquires its distinctive flavour profile during each step of its production from fermentation to distillation and lastly barrel ageing. Each step contributes to flavours and aromas that are imparted from a range of organic compounds like esters, aldehydes, and phenols. This diversity in chemical composition forms the foundation for whiskey’s compatibility with various food types.

One of the key factors in successful whiskey and food pairing is the understanding of complementary and contrasting flavors. Complementing flavors work harmoniously, enhancing the overall tasting experience. For instance, the smoky notes of an Islay Scotch whisky, derived from peat, are complemented by the earthiness of mushrooms or the brininess of oysters or savory olives or even rich dark chocolate. This pairing amplifies the depth of both the whiskey and the food. On the other hand, contrasting flavors create a dynamic interaction on the palate. For example, the caramel or vanilla sweetness of bourbon, achieved through maturation in charred oak barrels, can contrast beautifully with the spiciness of Indian cuisine such as kebabs or spicy coastal food as well as rich ghee-based desserts. This contrast of flavours on the palateprovides a balanced and memorable tasting experience.

Texture and mouthfeel also play a crucial role in whisky and food pairing. Whiskey can range from light and smooth to robust and full-bodied. Lighter whiskies like Irish or Lowland

Scotch, pair well with lighter dishes such as seafood or salads, as their delicate profiles do not overpower the food. Conversely, heavier, more robust whiskies like heavily peated Islay Scotch such as Bowmore or a rich Bourbon like Maker Mark stand up to heartier, richer dishes like cured meats or aged cheeses. Furthermore, the maturation process of whisky influences its compatibility with food. During ageing, whisky interacts with the wooden casks, absorbingflavourssuch as vanilla, spice, dried fruit,and caramel. When paired with dishes featuring caramelized elements, like grilled meats or rich indulgent desserts, the harmonious interplay of flavors elevates the overall dining experience. Temperature also impacts the interaction between whisky and food. Serving whisky at the right temperature enhances its aroma and flavor release. Chilling whisky can suppress its aromatic compounds, which may be desirable in certain pairings. However, room temperature whisky often offers a fuller sensory experience, allowing the delicate flavours& aromas of both the whisky and the food to shine.

In conclusion, the art of whisky and food pairing is a fascinating blend of subjective preferences and scientific principles. Understanding each whiskies flavors and textures provides a solid foundation for creating memorable pairings. By considering complementary and contrasting flavors, texture, maturation, and temperature, enthusiasts can elevate their tasting experiences to new heights. Whether enjoyed in a formal setting or an informal gathering, the synergy between whisky and food is a classic representation of science and sensory pleasure.

Shibani Surkund Portfolio Ambassador, Beam Suntory India

Pork Belly with Bacon Old Fashioned

Jackfruit & Goat Cheese Tacos with Jalapeno Hop

Combo of Dishes on Toasts

50BEST BARS THE BLEND THE SCHOLAR SHIP

CREATING OPPORTUNITIES FOR ASPIRING BARTENDERS

Continuing to support the future of the industry, The Blend by Beam Suntory and The World’s 50 Best Bars are on the hunt for trailblazers in the industry, with a vision for change.

The Blend by Beam Suntory and The World’s 50 Best Bars are excited to announce the return of the highly anticipated “50 Best Bars The Blend Scholarship.” This prestigious scholarship program aims to amplify the voices of aspiring bartenders from around the world and provide them with inspiring opportunities to shape the future of hospitality.

SCHOLARSHIP DETAILS, PRIZES, AND SUPPORT

Competition Stages:

■ Create a 60-second video outlining your vision.

■ Provide 5 words defining a great bartender.

■ Explain in 50 words why you should win.

■ Share a cocktail recipe inspired by the scholarship theme.

■ Include How-To photography and a video making the cocktail using Roku or Sipsmith.

Prizes for Winners:

■ Attend three two-week stages at Alquímico in Colombia, Sips in Barcelona, and with The Blend Global Team.

■ Unique workshops/experiences tied to the scholarship theme.

■ Top 3 finalists attend the Award Ceremony.

Judges and Prizes:

■ Judges include owners and experts from top bars like Alquímico and Sips.

■ Kelsey Ramage, founder of Trash Collective and sustainability educator, is among the judges.

■ Prizes include mentorship and internships opportunities.

Who Can Apply?

The scholarship is open to bartenders aged 21 or older with less than 5 years of bartending experience. It offers one exceptional bartender the chance of a lifetime to expand their horizons, build a global network, and take their career to new heights.

The Reward:

A World of Opportunity

The winner of the scholarship will embark on an incredible journey with unique stages at two world-renowned bars: Sips in Barcelona (ranked number 3 in The World’s 50 Best Bars 2022 list) and Alquimico in Cartagena (number 10 in the World’s 50 Best Bars 2022 list). Additionally, they will receive mentorship from the industry’s most influential professionals and undergo an internship hosted by The Blend by Beam Suntory Global Team. The prize package includes flights, accommodation, and a weekly financial allowance.

Inspiration from the 2022 Winner Drew Fleming, the 2022 scholarship recipient from the Isle of Man, shared his excitement about the program: “I am so excited to see the return of the 50 Best Bars The Blend Scholarship for 2023. The whole experience for me was amazing and really helped me develop unique skills for the future of my career. From the competition itself to working with two of the best bars in the world, The Connaught Bar in London and Katana Kitten in New York, I learned so much about first-class hospitality and met some of the finest people in our industry. I highly recommend any fellow bartender to enter this competition. You can’t win if you don’t try, right?”

The 2023 Theme:

Future Positive

The central theme of the 2023 scholarship is “Future Positive.” This theme emphasizes a commitment to a more sustainable and equitable future for the hospitality industry, where it has a positive impact on the planet, the community, colleagues, and guests. Applicants are encouraged to embrace this mindset and present creative solutions to address the challenges faced by the hospitality sector.

Application Details Applications for the 50 Best Bars The Blend Scholarship open on April 17th and close on May 15th. Aspiring bartenders can find valuable content to aid their entries on www. theblend.world. The selection process involves three rounds of judging, with leading figures from the bar industry participating in each stage.

The 50 Best Bars The Blend Scholarship is a beacon of hope for aspiring bartenders worldwide, providing a platform to make meaningful contributions to the industry’s future. It is a testament to the commitment of The Blend by Beam Suntory and The World’s 50 Best Bars to support and nurture talent while promoting sustainability and positive change in the world of hospitality.

About The Blend by Beam Suntory

The Blend by Beam Suntory is a global advocacy program created to inspire, educate, and connect the hospitality industry. Focusing on Mentorship, Innovation, Sustainability, and Creativity, it provides insightful and educational content to support professionals at every stage of their career. To learn more and become a member, visit www.theblend.world.

About Beam Suntory

Beam Suntory, a world leader in premium spirits, is known for its iconic brands such as Jim Beam, Maker’s Mark, Courvoisier, and many more. The company is committed to social responsibility and sustainability, exemplified by its transformative sustainability strategy, Proof Positive. For more information on Beam Suntory and its brands, visit www.beamsuntory.com and www.drinksmart.com.

THE FINALISTS

The competition has already entered into the 4th Phase & we have the top 3 finalists with us:

The top 3 Top 3 attend Award ceremonies & unique workshops/experiences connected to the scholarship theme hosted by The Blend. These Finalists were selected on the basis of their cocktails and the Individual interviews by the Judges The finalists made some really delicious cocktails :

APOORVA KOHLI FROM SIDECAR (INDIA) : DEMITRIA DANA PARAMITA FROM PEOPLE OF THE SUN BAR (INDONESIA)

Discovering the star ingredient for my drink, the bael fruit, also known as the wood apple, that stands in all its glory right outside Sidecar. The Bael Brew cocktail is a unique blend of coffee, citrus, and traditional spices, precisely crafted using specialized equipment.

The cocktail is presented in an environmentally conscious manner, with a garnish of dehydrated bael fruit, showcasing the natural beauty of the fruit, and a coaster made from recycled coffee filters.

Roku gin - Bael syrup - Lime juice - Second flush tincture (coffee spiced)

RENÉ KARTHÄUSER FROM WOODS (GERMANY)

Siwalan Tree as a local, reusable raw material due to its high economic value and historical significance, it also plays an important role as a source of income for local farmers and artists. Siwalan’s leaves were used as paper in ancient times, and its flowers can be used to make palm sugar and vinegar. In the Nira cocktail (meaning water and liquor Sanskrit), Siwalan’s Vinegar serves as the acid, while Siwalan’s Nira Palm Sugar provides sweetness. Andaliman spice adds a tingling sensation, and Siwalan’s Legend gives the cocktail natural pandan notes.

Roku Gin – Siwalan Shrub Soda - Andaliman Pepper - Preserved Siwalan Seed

Celebrating seasonal and local ingredients, inspired by innovative bars like Alquímico, Velvet Bar, and NeoBiota & by collaborating with a conservation botanist to learn about foraging and indigenous plants. The result is the “Wilderness Reviver,” a sustainable cocktail that can be easily recreated with basic bar tools like a shaker, a strainer, and a blender. Putting a twist on the classic Corpse Reviver No. 2 for two symbolic reasons. Firstly, “reviving” aligns with the need to address climate change urgently. Secondly, an “equal part” cocktail reflects his values of equality, fairness, and balanced working conditions. The homemade “wildherb-rye-Korn-liqueur” is the heart of this cocktail, using three distinctive herbs: nettle, yarrow, and mugwort.

Roku Gin - Homemade wild–herb–rye–Korn–liqueur - Riesling wine - Riesling versus

a balance in the hospitality industry, stating, “Kickboxing provides me with a moment of self-care, enabling me to alleviate stress and regain focus, introducing clarity into my routine alongside a supportive community.

Kickology has been meticulously crafted to cater to the unique needs of the hospitality industry, helping professionals strike a balance between the demands of their job and the nurturing of a life beyond work.”

Champions at the Helm: Arnold Oborotov and Remy Savage

STRIKING THE PERFECT MIX: KICKOLOGY AND BEYOND - NURTURING WORK-LIFE BALANCE FOR BARTENDERS

In the lively world of bartending, where creativity flows as freely as the drinks they craft, achieving a sense of equilibrium between professional excellence and personal life can be quite the balancing act. The relentless demands of mixing exquisite cocktails and tending to patrons often overshadow the need for a harmonious life outside the bar. However, an innovative initiative named KICKOLOGY, led by The Blend in collaboration with kickboxing world champion Arnold Oborotov and industry luminary Remy Savage,

is poised to offer a fresh perspective on work-life balance for bartenders across the globe.

KICKOLOGY: A Unique Approach to Bartender WellBeing KICKOLOGY is more than just a program; it’s a carefully designed approach tailored to the global hospitality community, with bartenders at its core.

Developed as a 12-week journey, KICKOLOGY aims to create a more harmonious work-life balance, addressing the unique challenges faced by bartenders without making exaggerated claims or over-promising.

A Fusion of Expertise: The Blend’s Vision

The Blend, Beam Suntory’s global trade engagement platform, has joined forces with renowned industry figure Remy Savage and 2019 World Champion Kickboxer, Arnold Oborotov, to unveil a groundbreaking 12-week training program specifically designed for the global hospitality community.

Kickology, initially launching in London, offers participants a transformative kickboxing experience. Its aim is to enhance physical well-being

while promoting a thriving work-life balance, allowing participants to reconnect with their communities beyond the bar. In an industry where sustaining a balanced lifestyle can be challenging, Kickology harnesses the principles and techniques of kickboxing to provide a pathway for industry professionals to find clarity in their weekly routines while connecting with like-minded individuals.

Meimi Sanchez, Senior Brand Advocacy Manager of The Blend Global, emphasizes the importance of striking

Leading the charge for KICKOLOGY are two luminaries, each a maverick in their respective domains. Arnold Oborotov, a kickboxing world champion, brings his expertise in physical training and resilience to the program. Collaborating with him is Remy Savage, an industry icon celebrated for his innovation in mixology and profound understanding of the bartender’s journey. Together, they weave a narrative that unites physical fitness and mental fortitude.

A Journey Towards Balance: The KICKOLOGY Experience

At the core of KICKOLOGY lies its 12-week journey, a meticulously balanced blend of in-person interactions (IRL) and digital engagement. It’s a roadmap that encourages bartenders to revaluate their perspectives on work and life. The program focuses on enhancing mental and physical flow states—those moments when creativity flows effortlessly and stress ebbs away.

Physical Well-Being: Channelling Inner Strength

Arnold Oborotov introduces bartenders to the world of kickboxing—a discipline that transcends physical fitness. Kickboxing fosters discipline, resilience, and a renewed sense

Beyond the 12-week duration, participants are equipped with tools and insights to maintain their physical and mental well-being. The program serves as a catalyst for positive change, infusing bartenders’ lives with a renewed sense of purpose and vitality.

of personal empowerment. Through tailored physical training sessions, bartenders not only build physical strength but also discover an avenue to release stress, boost confidence, and elevate their overall well-being.

Mental Resilience: The Art of Mindfulness

In the realm of bartending, where time is as precious as the crafted cocktails, maintaining mental clarity is essential. Remy Savage introduces mindfulness, guiding participants through practices that nurture mental resilience. From meditation to reflective exercises, bartenders learn to navigate stress, stay focused, and cultivate a calm

mind amidst the bustling bar environment.

A Community of Support: The Power of Unity

KICKOLOGY extends beyond individual transformation— it’s a movement fuelled by community support. The program creates a platform for bartenders to connect, share experiences, and uplift one another. The camaraderie born from shared challenges and aspirations becomes a pillar of strength throughout the journey.

Cultivating Positive Habits: A Lasting Impact

One standout feature of KICKOLOGY is its focus on nurturing new positive habits.

Green Tea & Toki Specs

■ 20ml Toki

■ 100ml cold brewed green tea

■ 5ml Verjus

■ 7.5ml Lavender honey

METHOD

Add all the ingredients in a soda siphon (iSi, Soda Stream…) and carbonate with one cartridge of Co2.

Pour over cubed ice in a tumbler glass.

Conclusion: Crafting a Balanced Blend KICKOLOGY is not a revolution; it’s a thoughtful journey that seeks to harmonize the demands of bartending with personal fulfilment. As Arnold Oborotov and Remy Savage guide bartenders towards physical resilience and mental clarity, the hospitality community witnesses a transformation that extends far beyond the bar counter. With KICKOLOGY, The Blend pioneers a path where bartenders can savour the art of mixology while maintaining a work-life balance— one that resonates long after the program’s conclusion. As bartenders embark on this journey, they redefine their relationship with their craft, their well-being, and the world around them. KICKOLOGY isn’t just about kicking and mixing; it’s about finding the perfect balance within oneself—a blend of physical vitality, mental clarity, and emotional fulfilment. Few cocktails that will help bartenders

KIWI & COCONUT ROKU SPECS

■ 20ml Roku gin washed with coconut oil

■ 60ml light kiwi cordial

METHOD

Pour ingredients in mixing glass. Stir & Strain in a chilled coupette glass.

Kiwi Cordial

Sous vide and infuse room temp for 24h:

100g of sugar

300g of water

4g of citric acid

1g of ascorbic acid

100g of peeled chopped kiwi

Worded By Abhishek Banerjee with inputs form The Blend Global Team

BOURBON PORTFOLIO IN INDIA

JIM BEAM WHITE THE WORLD’S # 1 SELLING BOURBON

PRODUCT INFO

• The World‘s # 1 Bourbon.

• Aged for four years and delivers the classic, sweet vanilla and caramel bourbon flavours

• 40% ABV

TASTING NOTES

COLOUR: Light caramel

AROMA: Oak vanilla, spicy backdrop

TASTE: Medium bodied, mellow hints of caramel vanilla

FINISH: Toasted oak with some sweetness

SIGNATURE SERVE:

Jim Beam ® CLASSIC HIGHBALL

• 30 ml Jim Beam® White

• 120 ml Soda water

•+ Lemon wedge

1. Chill the glass, soda, and Jim Beam®

2. Squeeze a wedge of lemon and place in glass.

3. Fill glass with ice.

4. Add 1 part Jim Beam®

5. Pour soda gently filling the glass.

6. Stir once and enjoy

JIM BEAM ® BLACK EXTRA AGED FOR EXTRA FLAVOUR

PRODUCT INFO

• Jim Beam ® Black is more distinctive than other bourbons in its richer aroma, darker colour and smoother, more complex flavour profile.

• Extra time in the barrel allows for more natural caramel and char notes to be extracted from the wood

• 2016 IWSC Highest Rated Bourbon

• 43% ABV

TASTING NOTES

COLOUR: Deep amber

AROMA: A deep nose with a mix of caramel, oak, cinnamon and vanilla

TASTE: Starts off semisweet, with smooth notes of oak and caramel

FINISH: Elegant, long and smooth

SIGNATURE SERVE –JIM BEAM ® BLACK SOUR

• 1 part Jim Beam ® Black Bourbon

• 1 part fresh lemon juice

• ½ part simple syrup

• ½ part egg whites

Combine ingredients in a cocktail shaker with ice and shake hard to chill and combine ingredients

Strain out ice from shaker

Shake hard again

Strain over fresh ice in a rocks glass

Garnish & enjoy!

JIM BEAM ® HONEY HONEY OPENS A SMOOTH CHAPTER IN THE JIM BEAM® LEGEND

PRODUCT INFO

• Real honey liqueur infused with Kentucky

Straight Bourbon

• The perfect mix of bourbon with subtle hints of caramel oak and vanilla and a finish of sweet honey

• Carries on the pride of the Beam family’s 200-year history

• A smooth take on a family tradition

• 32.5% ABV

TASTING NOTES

COLOUR: Golden amber

AROMA: Caramel, oak and vanilla notes

TASTE: Rich bourbon flavour with sweet honey, vanilla and oak notes

FINISH: Warm finish of sweet honey

SIGNATURE SERVE -

JIM BEAM® HONEY & GINGER ALE

• 2 parts Jim Beam® Honey Whiskey

• Ginger Ale

• Lemon wedge

Fill long glass with ice. Add Jim Beam®

JIM BEAM ® ORANGE AN EXPLOSION OF CITRUS ZEST

PRODUCT INFO

• Orange liqueur infused with Kentucky

Straight Bourbon

• Bring together the bright, juicy flavour of oranges fresh from the orchard with the oak and light char of a Bourbon aged just right in the rack house

• It puts a fresh, bright shine on the classic taste of bourbon that’s perfect for both summer session and simple shots.

• 32.5 % ABV

TASTING NOTES

COLOUR: Bright golden..

AROMA: Candied orange and vanilla mix with honeysuxkle and oak

TASTE: Strong sacchairn sweetness, waxy mouthfeel. Slightly bitter orange ring aftertast

FINISH: Light orange taste with a touch of oak

SIGNATURE SERVE:

JIM BEAM ® APPLE & TONIC

1 parts Jim Beam ® Orange, 3 parts tonic water lemon or orange slices

1. Fill long drink glass with ice

MAKERS MARK ® A FULL FLAVOURED BOURBON THATS EASY TO DRINK

PRODUCT INFO

• 45 % ABV

• The original handcrafted bourbon whisky

• Handmade with no expense spared

• Made in batches of less than 1,000 gallons, or just 19 barrels, at a time

• Maker’s Mark® ® is made with red winter wheat instead of rye, giving it a softer, sweeter flavour delivery

• 500 pound barrels are hand rotated to expose them to consistent temperatures so the premium taste never varies

• Barrels are charred for 40 seconds to open pores in the wood and caramelise the natural wood sugars

• Each bottle is hand dipped into signature red wax no two are alike

TASTING NOTES

COLOUR: Amber

AROMA: Woody oak, caramel, vanilla and wheat

TASTE: Sweet and balanced with caramel, vanilla and fruity essence

FINISH: Smooth and subtle

SUGGESTED SERVE

Maker’s Mark® is best served neat, on the rocks or as a key component of the perfect Manhattan, Old Fashion or Mint Julep.

OAK BARRELS

If you drink wines and spirits there is a huge possibility that the liquid has gone through barrel ageing for a specific period of time. In today’s world of beverages barrels play one of the most important roles where a young raw liquid matures over a period of time to gain those specific aromas and flavours. Moreover, with a strong cocktail culture one often notices the word barrel aged cocktails. Lately even Gin producers have diversified having a barrel aged gin in their portfolios.

But what is oak and what is oak ageing? Are all oak casks similar?

Most of the casks are made from American oak (also is known as Quercus Alba) and European Oak (known as Quercus Petraea or Quercus Robur).

In general, American oak provides a softer mellower mouth feel along with prominent vanilla and caramel notes whereas the European oak is more on the subtle spice and woody notes. However, the level aromas and flavours can vary according to the intensity of toasting or the charring level.

Charring / Toasting

There is a misconception that all barrels are charred. However, all barrels are toasted but not necessarily charred. For example, French oak or European oak barrels go through a heating process where the toasting will caramelize the sugars. It also helps staves bend and take the shape of a barrel. This process brings out the lovely spice bouquet and tannins in the European oak and the vanilla and caramel notes in the American oak.

When we speak about new American oak barrels for the whiskey world more so for Bourbon industry, these barrels generally go through an additional process of charring. It is an intense heat treatment and the level of charring will depend on the distillery and their goals. However, we have 4 levels of charring and the time duration can vary from 40 seconds to 3 minutes. The charcoal inside the cask helps mellow the sharp flavors from the distilled liquid providing it roundness, flavor and colour.

But do the tasting notes from the charring process last forever?

Here comes the concept of number of fills.

For a spirit to be called Bourbon the distilleries by law have to use new American oak barrels. These are also known as Virgin American oak barrels. Once they have been used, they cannot be re-used by law to produce bourbon or rye whiskey therefore they’re usually shipped to other countries to age whiskies or other spirits.

First Fill refers to the fact that the barrels are filled for the first time after the bourbon was inside that barrel. Technically it’s the second time the barrel is being filled but the first time with a non-Bourbon spirit.

Similarly, Second Fill means that the barrel was once filled with bourbon, then it was used as a first fill barrel for a nonbourbon spirit and now it is being used for another ageing cycle for some other spirit.

Often the liquid gets the maximum flavor and characteristics from barrel ageing up until the end of the Second Fill. By now the barrel that started as a Virgin American oak barrel for bourbon production would have seen almost 3 cycles and 10 years of liquid ageing.

After this the barrels provide very little influence in terms of flavours but it helps the whisky inside to mellow down, better integrate in terms of chemical reactions as well as evaporation and filtering of harsh elements, which are not so desirable.

Here are some use cases of different barrels that the Scotch industry benefits from:

Bourbon barrels 200L

The liquid that goes in new American oak barrels for Bourbon consists of a fermented mash not less than 51% from corn and cannot exceed 80% alcohol by volume.

The ABV level of the bourbon will have a direct impact on the flavours it derives from the

charring of the casks. Higher the ABV it will strip off more benefits from the char than a lower ABV liquid leaving less impact for the next spirit that goes in (During the First Fill).

After the scotch industry takes these barrels and use them for First Fill, Second Fill and even Third Fill the master blenders with their experience and knowledge will blend them to reach a particular consistency batch-by-batch, year on year.

Flavour impact: coconut, vanilla, caramel, nutmeg, almond, oaky notes

Wine barrels 225L to 300L

Wine barrels are usually made from French oak and are used for both red and white wines. The flavour impact will be dependent on the grape varieties used to age. Some red varieties would bring spicier and red berry notes and will provide a ruby colour during the finish of the ageing period of the whisky. White wines will provide grassy and buttery notes.

More so Sauternes (sweet wine) casks are becoming more and more popular to age some whiskies. Almond, nutmeg, butterscotch are few notes that one can derive from these casks.

Sherry Casks

In the Sherry industry most of the casks used for the Solera ageing process are at least 10+ years old. These casks were used for wine ageing before being used for Sherry production. Different types of Sherry derive a vast array of flavours due to different ageing techniques.

■ Oloroso is aged having some contact with air and will bring more nutty and dark ripe fruity flavours.

■ Fino has a protection from air due to a layer called Flor which provide a very light fruitiness and light wood notes.

■ For a Pedro Ximenez (PX) the grapes are left to dry in the sun before fermentation and are almost raisin like. The impact is that of sweetness,

dark fruits, raisin and syrup sensation.

You also have other styles like Manzanilla, Amontillado and Palo Cortado

Overall flavor impact: nutty, dark ripe red fruits, cherries, fruit cake, ginger, raisin, figs, dates, marzipan

Port Casks

Like Sherry, there are several types of Port casks. Port can be aged in large Port pipes (500L) or smaller Port barriques.

Tawny Port is aged in older casks so as to benefit from a slower oxidation. These wines can spend close to 40 years in barrels whereas a vintage port spends two to three years in a cask. A ruby port has a very short maturation time, sometimes even aged in stainless steel tanks to avoid oxidation.

They are usually used to add fruity notes and a darker colour to the whisky. Sometimes used for a short period to ‘finish’ the whisky.

Tasting notes: Blackberry, redcurrant, plums, oak, dark chocolate, cranberry

Rum Casks

These casks are becoming popular in recent times. They bring a new array of flovours that of sweet tropical notes and are mostly used during the finish of a whisky to brink these additional notes of baking spice and fruitiness. They are usually ex American oak barrels.

Tasting notes: tropical fruits, ripe banana, apricot, molasses, vanilla, cinnamon

Apart from these there are many more casks that can be used to age spirits such as ex

Cognac, ex beer, and different forms of ex wine casks suck as Marsala, Tokaji, Amarone and other grape variety specific barrels.

Using all these types of barrels the Master blender can create an umbrella of flavours and profiles. However, when it comes to ageing, longer the ageing better the quality is not always an easy statement. There are a lot of human elements and techniques that go into the final product. The whisky you taste in the bottle will also be different to the spirit at cask strength without chill filtration. So is the world of whiskies and the journey is all about discovering and learning every day! Like they say, Slainte Mhath!

– Arjun Sachar, India representative Tonnellerie Demptos and Speyside Cooperage

BOURBON COCKTAILS FROM INDIA’S TOP BARS

Ekaa (Mumbai)

Ekaa, the interpreted cuisine haven, draws inspiration from ingredients, culture, and people, delivering a journey like no other. Their cocktail menu is inspired by seven ecosystems, masterfully blends layers, flavors, and dimensions for an unparalleled mixology adventure.

Old foraged

■ Maker’s Mark

■ Morel mushroom wine

■ Kashmiri kahwa

■ Chrysanthemum bitters

Home Restaurant and Bar, New Delhi

Home Restaurant and Bar in Vasant Kunj, New Delhi, stands out as an exceptional dining destination, known for its captivating ambiance. With a brilliantly curated cocktail menu, it promises an unforgettable experience for cocktail enthusiasts

Nico’s milk punch (Clarified)

■ Maker’s Mark

■ Banana flower

■ Roasted pineapple

■ Citrus skin

■ Tartaric and malic acid

■ 5 spice

■ Pandan spray

■ Almond milk to clarify

Copitas, Four seasons, Bangalore

Located on the 21st floor of Four seasons hotel Bangalore, Copitasis the place wheremixologists craft cocktails with vibrant local flair. This is a glamorous cocktail bar, where Bangalore comes to play, with the menu boasting a selection of acclaimed spirits and special Bourbon cocktails

Stem (Clarified)

■ Clove and cinnamon infused and clay pot aged Jim Beam

■ Spiced red wine reduction with poached pears

■ Milk to clarify

Bourbon, an American spirit, has travelled through time and culture, leaving its mark on the world of cocktails. From its humble beginnings in 1789 to being part of the menus of upscale bars around the world today, bourbon has evolved into an iconic ingredient in cocktail culture. This article explores the historical use of bourbon in cocktails, tracing its path from rural concoctions to modern mixology.

To understand bourbon’s role in cocktails, one must first explore its origins. Born in the hills of Kentucky, bourbon was the result of resourcefulness and a bit of a happy accident. Its distinctive flavour profile, achieved through the unique process of aging in charred oak barrels, soon caught the attention of early settlers and gave birth to a legacy that would extend far beyond its birthplace.

In the early 19th century, cocktail culture began to prosper as bartenders experimented with various spirits and ingredients to craft new concoctions. Bourbon quickly found its way into the hands of these pioneers, offering a robust and flavourful base for cocktails. Classic drinks like the Old Fashioned, a

BOURBON AND ITS HISTORICAL USE IN COCKTAILS

simple blend of bourbon, sugar, bitters, and a twist of citrus, emerged as a testament to the timeless appeal of this spirit.

The Prohibition era in the United States (1920-1933) presented both challenges and opportunities for bourbon in cocktails. While the ban on alcohol limited its availability,

JIM BEAM FLAVOURS LAUNCH IN INDIA

it also led to the rise of speakeasies where bartenders refined their craft. Bourbon’s strong flavour proved vital for masking the taste of homemade spirits, resulting in innovative cocktails that could satisfy even the most discerning palates.

In recent years, there has

JIM BEAM HONEY: A MASTERFUL FUSION

been a resurgence of interest in craft cocktails. Bartenders are once again embracing bourbon as a versatile and flavourful ingredient. From classic recipes like the Manhattan and Old Fashioned to modern creations that push the boundaries of mixology, bourbon continues to play a prominent role in cocktail culture.

Bourbon’s journey through time, from its rural beginnings to its status as a beloved cocktail ingredient, is a testament to its enduring legacy. As we raise our glasses to toast the innovative bartenders who have celebrated bourbon in countless cocktails, we acknowledge the role of this remarkable spirit in shaping the very essence of cocktail culture.

So, the next time you savour an expertly crafted bourbon cocktail, remember that you’re not only tasting the flavours in your glass but also the echoes of history and the artistry of generations past.

- Robert Hospet, Portfolio Ambassador, Beam Suntory India

Jim Beam Honey represents the pinnacle of flavored bourbon craftsmanship. Meticulously created with the same unwavering commitment to quality that characterizes the Jim Beam legacy, this exceptional spirit harmoniously melds the rich and robust profile of Jim Beam Kentucky Straight Bourbon with the luscious infusion of Honey. Jim Beam Honey is a sweet, delicate, and flavourful liquid that combines the richness of real honey liqueur with the smoothness of Jim Beam Kentucky Straight Bourbon. The blend of honey and bourbon creates a unique taste that is both sweet and smooth. The sweetness of the honey complements the oak, caramel, and vanilla notes of the bourbon, resulting in a deliciously balanced flavour profile. It is best enjoyed as the signature serve of Jim Beam Honey and Ginger ale, Made with Jim Beam Honey, topped up with Ginger ale over ice, alongside a Lemon Wedge. Beyond its flavour, Jim Beam Honey boasts a seamlessly smooth finish, rendering it a versatile foundation for mixologists of all levels. Whether your aim is to cater to those with a sweet tooth or experiment with sophisticated flavour profiles.

JIM BEAM ORANGE: AN EXPLOSION OF CITRUS ZEST

This innovative flavoured bourbon combines the enduring essence of Jim Beam Kentucky Straight Bourbon with the invigorating zest of natural orange flavour.

Jim Beam Orange Brings together the bright, juicy flavour of oranges fresh from the orchard with the oak and light char of a bourbon aged just right in the rack house. This flavourful favourite is best enjoyed in a Jim Beam Orange Highball or fresh from a shot glass. The mix of orange liqueur and Kentucky Straight Bourbon Whiskey blends the flavours of juicy citrus with oaky bourbon undertones. It puts a fresh, bright shine on the classic taste of bourbon that’s perfect for both summer sessions and simple shots. Jim Beam Orange empowers mixologists to craft cocktails that transport patrons to sunlit orchards and lively summer soirées. The invigorating citrus notes of this bourbon pair seamlessly with an array of mixers, from uncomplicated soda to intricate citrusbased libations. A Whiskey Sour enhanced by a burst of orange, or a Kentucky Mule invigorated with a lively citrus kick. The possibilities are as expansive as the imagination.

with the richness of bourbon complemented by the tropical sweetness of passion fruit. It was an unexpected twist that became a hit at the bar, demonstrating how innovation and creativity can lead to delightful discoveries in the world of spirits.

5The most unexpected or unique food pairing I have come across with our range of spirits would be Suntory Toki Japanese Whisky with smoked salmon sushi. The whisky beautifully complemented the smoky notes of the salmon, and the whisky’s subtle flavors provided a surprising but delightful contrast to the sushi’s umami. It was a pairing that surprised me with its harmony of flavors and showcased the versatility of Beam Suntory’s spirits beyond traditional pairings.

ON REFLECTIONROBERT HOSPET, PORTFOLIO AMBASSADOR, BEAM SUNTORY INDIA

1My first experience with a Beam Suntory product which influenced my journey into the world of spirits and my current role as a portfolio ambassador was my first experience with a Beam Suntory product was when I tried Jim Beam Bourbon for the first time. Its rich flavor and history immediately piqued my interest in the world of spirits. This initial encounter ignited my passion for whiskey, leading me to

explore more of Beam Suntory’s portfolio. As a Portfolio Ambassador, this experience serves as a foundation for my deep appreciation of the brand and its diverse range of spirits, allowing me to share my enthusiasm and knowledge with others.

2My most memorable experience involving spirits and cocktails that I have created would be a classical

“Sazerac” before my journey as a Portfolio Ambassador, I spent several years bartending, and it was during this time that I had some truly memorable experiences with spirits. One of my favorite moments was crafting “Sazerac,” which featured whisky as its base, combined with delicate Peychaud’s bitter and a hint of Absinthe. It became a customer favorite and taught me the art of balancing flavors, which has

proven invaluable in my current role as a Portfolio Ambassador.

3The one word that describes the essence of Beam Suntory’s spirits portfolio is “diversity.” The portfolio encompasses a remarkable range of spirits, from iconic bourbons like Jim Beam to exquisite Japanese whiskies like Yamazaki. This diversity allows us to cater to a wide array of tastes and preferences, making

Beam Suntory a brand that truly has something exceptional for everyone.

4A “happy accident” cocktail I have stumbled upon while experimenting with spirits was a “Tropical Bliss” I was attempting to create a classic Old Fashioned but mistakenly added a splash of passion fruit juice instead of simple syrup. To my surprise, the result was a beautifully balanced cocktail

American whiskey, and I’d love to see how it all began and feel the passion and dedication that went into those early distillation efforts.

grains for their bourbons and the purest water for their whiskies. This meticulous selection is the foundation of their exceptional spirits.

6As a portfolio advocate, a funny moment from one of my events was during one of our Advocacy events, we had an amusing moment when a guest mistook a glass of water for a sample of our Toki Suntory whisky. They took a sip, expecting the rich flavor of whiskey, only to discover it was plain water. We all had a good laugh, and it highlighted the importance of keeping hydrated while enjoying our spirits. It was a lighthearted reminder that even the most seasoned spirits enthusiasts can have their moments of surprise at tastings and events.

7With the rich history and heritage of our brands if I could time-travel to any moment in that history, it would be the year 1795, when Jacob Beam started distilling his first barrels of bourbon in Kentucky. Being present at the inception of this iconic brand and witnessing the birth of what would become Jim Beam Bourbon would be a truly incredible experience. It’s a pivotal moment in the history of

As a Portfolio advocate one of the most interesting spaces where I would love to conducted a tasting given opportunity (or have conducted one) was inside an old, converted lighthouse overlooking the rugged coastline. The combination of the maritime ambiance and the backdrop of crashing waves provided a unique and atmospheric setting for our whiskey tasting event. It was an extraordinary experience, and the location’s distinctiveness added an extra layer of enjoyment to the tasting, making it an event that guests still talk about to this day.

8

Time-Honored Distillation: Whether it’s the centuries-old bourbon-making process or the traditional Japanese whisky craftsmanship, patience is key. Spirits are aged in carefully selected barrels, allowing them to develop their unique flavors over time.

Masterful Blending: Beam Suntory’s master blenders are like artists, carefully selecting and blending different barrels to achieve the desired flavor profiles. This process can take years, and it’s a true labor of love.

9As someone who represents Beam Suntory’s diverse spirits portfolio, one of my favorite cocktail recipe using Beam products is one of my favorite cocktail recipes featuring Beam Suntory’s products is the “Japanese Highball.” It’s a refreshing and simple drink that highlights the elegance of Japanese whisky. Here’s how to make it:

Ingredients:

■ Hibiki Japanese Harmony Whisky 50 ml

■ Clear Block Ice

■ Soda water 150 ml

■ Lemon twist or wedge for garnish 10

As a commitment to craftsmanship one behind-the-scenes glimpse of the dedication and passion that goes into making our spirits is the commitment to craftsmanship is truly remarkable. Each step of the spirit-making process is infused with passion and dedication.

Sourcing the Finest Ingredients: Beam Suntory takes pride in sourcing the highest quality

Quality Control: Rigorous quality control measures ensure that every bottle of Beam Suntory spirit meets their high standards. This includes regular tasting panels to maintain consistency and excellence.

Innovation: While tradition is paramount, Beam Suntory also embraces innovation. They continue to experiment and push the boundaries of flavor, resulting in exciting new products and expressions. Behind every bottle of Beam Suntory spirit, there are passionate individuals who take pride in preserving the brand’s heritage while continually seeking ways to innovate and provide exceptional experiences for spirits enthusiasts around the world. It’s this dedication to craftsmanship that sets Beam Suntory apart.

11My approach for introducing Beam Suntory products to someone who’s entirely new to the world of spirits and tips for making it an enjoyable experience would be to make it an enjoyable and educational experience. Here are some tips:

Start with the Basics: Begin with one of the brand’s flagship products, like Jim Beam Bourbon or Toki Japanese

Whisky. These are great entry points for newcomers due to their approachable flavors.

Explain the History: Share the rich history and heritage of Beam Suntory, including the craftsmanship and dedication that goes into each bottle. This can help create a deeper appreciation for the brand.

Tasting Ritual: Teach them a simple tasting ritual: Look at the spirit’s color, smell the aromas, take a small sip, and savor the flavors. Encourage them to take their time and explore the nuances.

Pairing Suggestions: Offer suggestions for food pairings that can enhance the tasting experience. For example, pairing bourbon with dark chocolate or sushi with Japanese whisky.

Ask for Feedback: Encourage them to share their thoughts and preferences. It’s essential to make the experience interactive and tailored to their taste.

Small Gatherings: Consider hosting small gatherings or tasting events with friends or family. This creates a relaxed and social atmosphere that can make the introduction to spirits more enjoyable.

Responsible Consumption: Always emphasize responsible drinking and the importance of moderation.

By following these tips, I aim to create a positive and memorable first experience with Beam Suntory products, sparking curiosity and interest in the world of spirits.

12 have travelled to various places as a Portfolio Ambassador. But one place I would love to travel would be Scotland most surprising cultural twist or local tradition that I love to encountered related to spirit consumption would be attend a traditional “quaich” ceremony. The quaich is a two-handled

drinking cup used for toasts and special occasions.

What made it unique was the way it symbolized friendship and hospitality. Before taking a sip, one person would hold the quaich while the other touched the bottom of the cup, signifying trust, and camaraderie. This cultural tradition added a profound layer of meaning to the act of sharing whisky and showcased the deep connection between Scotch whisky and Scottish heritage.

It was a wonderful reminder that spirits are not just about the liquid in the glass but also about the stories, customs, and shared moments that surround them in different cultures around the world. 13

If I could host a dream spirits tasting event with any three people, living or historical figures, they would be Humphrey Bogart: Known for his love of whiskey, particularly Scotch, Bogart’s iconic presence and wit would make for fascinating conversation during the tasting. It would be a chance to hear stories from the golden age of Hollywood while enjoying some fine spirits.

Julia Child: Her passion for food and wine is legendary, but I’d love to introduce her to the world of spirits. Her enthusiasm for culinary exploration and her ability to appreciate the nuances of flavors would make her a delightful guest.

Masataka Taketsuru: The founder of Japanese whisky, Taketsuru studied the art of whisky-making in Scotland and brought that knowledge back to Japan. His insights into the development of Japanese whisky and the challenges he faced would provide a unique historical perspective on the spirits world.

of cinema, culinary arts, and whisky craftsmanship, making for a one-of-a-kind, spirited conversation and tasting event.

Attend events, tastings, and connect with professionals.

Networking can open doors to opportunities and collaborations.

TYPES OF AMERICAN WHISKEY – RYE, BOURBON AND TENNESSEE

Together, this diverse trio would bring together the worlds

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One of my personal favourite bottle design or label art among our iconic spirits portfolio is iconic Jim Beam Bourbon bottle, with its distinctive rectangular shape and bold label. It’s instantly recognizable and has become a symbol of American bourbon whiskey. The design pays homage to the brand’s long history and commitment to quality. Similarly, the elegant bottles used for Japanese whiskies like Hibiki and Yamazaki are a testament to the craftsmanship and precision that go into creating these spirits. The attention to detail in both the liquid and the packaging reflects the Japanese dedication to perfection.

As a Portfolio Ambassador, I often find that the design of Beam Suntory’s bottles is a conversation starter. It allows me to share not only the taste but also the visual and historical aspects of these exceptional spirits with enthusiasts and newcomers alike. The bottles are truly a work of art that enhances the overall experience of enjoying Beam Suntory’s portfolio.

Certifications: Consider pursuing industry certifications like WSET (Wine & Spirit Education Trust) or becoming a Certified Specialist of Spirits (CSS). These credentials can boost your credibility.

Public Speaking Skills: Effective communication is crucial. Work on your public speaking skills to engage and educate audiences during tastings and events. Travel and Experience: Explore different spirits regions and immerse yourself in their cultures. This firsthand experience adds depth to your knowledge and storytelling. Creativity: Don’t be afraid to experiment with cocktail creations, food pairings, and unique tasting experiences. Creativity can set you apart.

Adaptability: Be prepared to adapt to changing consumer preferences and market trends. Flexibility is key in this dynamic field.

Responsibility: Promote responsible drinking and encourage moderation in all your interactions with consumers.

Bourbon Whiskey

• Minimum 51% of corn.

• Distilled no more than 80% ABV/ 160 proof.

• Bottled at minimum 40% ABV/ 80 Proof.

• New charred oak barrels.

• No additives.

American Rye Whiskey

• Minimum 51% Rye.

• Follows Bourbon rules.

• Can be made anywhere in USA.

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Finally, for those aspiring to follow a similar path as a Portfolio Ambassador, advice I have for them on breaking into this exciting field and making a mark would be Passion and Knowledge: Develop a genuine passion for spirits and a deep understanding of their production, history, and culture. Continuous learning and staying updated on industry trends are essential.

Networking: Build relationships within the spirits industry.

Authenticity: Stay true to your own tastes and preferences while appreciating the diversity of spirits. Authenticity is appreciated by enthusiasts. Persistence: Breaking into the industry may take time. Stay persistent, seize opportunities, and be willing to start at entry-level positions to gain experience.

Remember that becoming a Portfolio Ambassador is not just a job; it’s a lifestyle and a journey of discovery. By combining your passion, knowledge, and dedication, you can carve a unique path in this exciting and rewarding field.

Tennessee Whiskey

•Minimum 51% of corn.

•Follows Bourbon rules.

•“Lincoln County” process: charcoal filtration prior ageing which takes place for almost 10 days.

•Must be made in Tennessee.

ON REFLECTIONSHIBANI SURKUND, PORTFOLIO AMBASSADOR, BEAM SUNTORY INDIA

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My first experience with a Beam Suntory product which influenced my journey into the world of spirits and my current role as a portfolio ambassador was with Makers Mark easily a decade ago when I went to the USA to visit my family. never understood how people had such a strong bond with bourbon, until I tasted its rich flavour profile and dived deep into its history and origins, opening my eyes to how every bottle and its liquid has its own story to tell. This inspired me to want to be a storyteller in the world of spirits and luckily, today as a Portfolio Advocate for Beam Suntory.

leaves and never looked back! Think of sweet, sour, fresh spice & zest, what a refreshing surprise?!

5 The most unexpected or unique food pairing I have come across with our range of spirits would be A Makers Mark or Jim Beam Black Boulevardier and lamb kebabs (Galouti Kebab and Seekh). Bittersweet citrus and vanilla aromas & flavours of a classic Boulevardier pair well with the subtly spiced juicy seekh kebabs as well as their soft meaty pounded counterparts Galouti kebabs. It’s a food & drink pairing made in flavour heaven!

Whisky. The recipe for the same is as follows:

Japanese Boulevardier

• Suntory Whisky Toki 30ml

• Campari 15ml

• Sweet red Vermouth 15ml

• Yellow Lemon Peel 1 Peel (imported lemons)

• Ice Glass: Rocks

Method: Build the drink over ice in a mixing glass and pour over block ice in a rocks glass.

Garnish: Squeeze lemon peel over the drink and add to drink.

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My most memorable experience involving spirits and cocktails that I have created would be a classic, the Boulevardier. I wasn’t a bartender by profession, but I learnt bartending on the job from my colleague in my previous stint, who’s now a close friend. He taught me all the tricks of the trade and introduced me to my now favorite.

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6As a portfolio advocate, a funny moment from one of my events was that during many blind tastings, I’ve seen people mistake a blended whisky for an age statement single malt and then be in utter disbelief when the whiskies were unveiled at the end.

3The one word that describes the essence of Beam Suntory’s spirits portfolio is Authenticity or Authentic because each brand and its respective beverage is true to its own distinctive quality, character, flavour profile, packaging, and story. For example, all of our House of Suntory portfolio (from Roku Japanese Craft gin, Haku Japanese Vodka or Yamazaki Distillers Reserve or Hibiki Harmony and others) are each unique and in terms of their inspiration, flavour profile and story, however, they are all a liquid representation of Japan, its culture & nature.

4A “happy accident” cocktail I have stumbled upon while experimenting with spirits is my all-time favorite classic whisky sour with fresh curry

7With the rich history and heritage of our brands if I could time-travel to any moment in that history, it will be to 1923 to see the first distillery set up by Shijiro Tori at Yamazaki on the outskirts of Kyoto. Literally laying the foundation for the House of Suntory and changing the history of whisky as we know it.

As a commitment to craftsmanship one behind-the-scenes glimpse of the dedication and passion that goes into making our spirits is in The House of Suntory, each whisky distillery produces a variety of styles, a technique we call as Tsukuriwake. By slightly altering variables like fermentation, distillation, and casks we can create a plethora of profiles to support our blenders in creating the most complex possible whiskies. Such as our distilleries use a mixture of peated and unpeated barley throughout the year, meaning we have different amounts of peat in each component. We also utilise wooden and stainless-steel wash backs

during fermentation. Wooden wash backs provide creamier profiles, whereas stainless steel gives cleaner, fruit forward notes. In distillation, we use 16 different shapes of pot still also giving us the chance to select different aromas during distillation. Larger stills create lighter, more floral notes while smaller stills give richer profiles. Lastly for maturation we use six casks: Ex-Bourbon, Hogsheads, Puncheons, Spanish Oak Butts, French Red Wine Casks and Japanese Mizunara Butts. Each one providing its own unique aromas and flavour profile and style.

The attention to detail in each step of production is a classic representation of Japanese craftsmanship, or better known as Monozukuri which aids in maintaining the iconic philosophy of subtle, refined, and complex liquid behind each spirit.

spirit consumption during my travels was while travelling in El Salvador in Bahia, Brazil. came across a street vendor making delicious Caipirinhas which were muddled and shaken in a blender jar. Sometimes topped with tart local passionfruit called Maracuja.

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If I could host a dream spirit tasting event with any three people, living or historical figures, I’d love to host a dream tasting with Elvis Presley, Frank Sinatra and Louis Armstrong, because I’m an old soul who loves old classics and what better to pair with fine aged whisky than fine aged tunes and their creators?!

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As a Portfolio advocate one of the most interesting spaces where I have conducted a tasting was at a 100-year-old ice factory. Now converted to a bar and f & b space but you can still see its old brick walls and old condensation units across the venue.

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As someone who represents Beam Suntory’s diverse spirits portfolio, one of my favorite cocktail recipe using Beam products is also My current favourite the classic Boulevardier using Toki Suntory

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My approach for introducing Beam Suntory products to someone who’s entirely new to the world of spirits and tips for making it an enjoyable experience would Always be keeping it simple while tasting any of our products for the first time. Try it as its signature serve, for example, if it’s a bourbon such as Jim Beam or a blended Japanese whisky such as Toki, a simple highball with Soda, ice and lemon wedge or grapefruit peel respectively helps a novice taste the spirit in its true and most refreshing form.

12 I have travelled to various places as a Portfolio Ambassador. One of the most surprising cultural twist or local tradition that I have encountered related to

One of my personal favorite bottle design or label art among our iconic spirits portfolio would be Roku I am in love with the iconic hexagon shaped Roku bottle and the inspiration behind it. The bottles unique hexagon shape is inspired from the tortoise shell pattern as the Tortoise represents harmony, prosperity, and good luck in Japanese culture. Furthermore, the meaning of Roku is six and its hexagon shaped bottle has six sides along with a unique handmade washi paper label with the Roku Kanji written in Japanese calligraphy. Lastly, Roku uses six unique Japanese botanicals, connecting people to Japan both through its nature and culture.

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Finally, for those aspiring to follow a similar path as a Portfolio Ambassador, advice I have for them on breaking into this exciting field and making a mark would be to Explore as much as you can to learn what you’re truly passionate about, may it be through work or an educational path. I truly believe that by trying something new and testing yourself is the best way to learn and opening yourself up to new opportunities.

SIPPING WITH SENSE: BARTENDERS FROM THE BLEND CHAMPION RESPONSIBLE DRINKING

When it comes to enjoying a night out, few things compare to the jovial atmosphere of a bustling bar. Bartenders are not just masters of crafting cocktails but also wielders of an important responsibility –promoting responsible drinking. In this endeavour, ‘The Blend,’ a bartender engagement program by Beam Suntory provides some fun and informative tips on responsible drinking. Behind the counter, these bartenders play a pivotal role in ensuring that consumers can enjoy premium cocktails in an informed, responsible way. Below are a few tips and tricks these cocktail artisans advocate to drink responsibly:

1Sip and Snack: A Delightful Combo

A wise bartender knows that offering a snack along with that flavorful cocktail is more than just a gesture of hospitality; it’s a strategy for responsible drinking. By providing a small plate of munchies, bartenders encourage patrons to nibble while sipping their drinks. This not only enhances the taste experience but also slows down alcohol absorption, giving the body more time to process the alcohol.

2The Sneaky Glass of Water

One of the most subtle yet effective tactics bartenders use to promote responsible drinking is slipping in a glass of water alongside the ordered

drink. When you’re caught up in the moment, it’s easy to forget to hydrate. That’s where the bartender steps in, placing that refreshing glass of water on the bar alongside your cocktail. It’s a gentle reminder that not only helps patrons stay hydrated but also keeps their alcohol intake in check.

3Mastering the Pace

Another skill bartenders have perfected is the art of pacing. Rather than hastily refilling empty glasses, they gauge the patron’s pace of consumption and refill accordingly. This simple act prevents consumers from accidentally consuming drinks

too quickly. A well-paced drinking experience ensures that people remain in control of their alcohol intake, reducing the risk of overindulgence.

4The Power of Dialogue

Beyond the drinks they serve, bartenders are also skilled conversationalists. Engaging consumers in friendly chats provides an opportunity to subtly impart tips on responsible drinking. It’s amazing how a casual comment like “Have you tried alternating between water and cocktails?” or recommending a no or low-alcohol option from the menu can influence responsible choices.

In the world of hospitality, bartenders have transformed into more than just mixologists; they’re responsible drinking advocates. They have the power to create an atmosphere where consumers can revel in the moment while keeping their wits about them. So, the next time you’re at a bar, raise your glass to these unsung heroes who make sure the party stays vibrant, safe, and memorable. Remember, responsible drinking isn’t about putting a damper on the festivities; it’s about ensuring the good times last longer and are cherished even more. Cheers to a night well enjoyed and responsibly savoured!

– Archita Khanna

AN INTRODUCTION TO OUR SMALL BATCH WHISKEY COLLECTION

In 1992 our Sixth Generation Master Distiller, Frederick Booker Noe II, affectionately known as Booker, introduced us to his Small Batch Whiskey Collection. This series was made up of our (and is still to this day) four staple Small Batch Brands – Basil Hayden Knob Creek, Baker’s and Booker’s. While these brands were not an overnight success, Booker knew that the whiskeys he was producing were of a different quality and flavor profile than the world had ever seen. Booker, alongside other Master Distiller’s of the time, were on a journey to reinvigorate the Nation’s preference for American Whiskey. Fast forward 3 decades later and whiskey enthusiasts around the globe are still enjoying those same brands. Booker’s son, Fred Noe, and his grandson, Freddie Noe, are our current 7th and 8th Generation Master Distillers carrying on his legacy while continuing to innovate and grow our American Whiskey portfolio. Freddie recently oversaw the construction and grand opening of our new distillery – The Fred B. Noe Craft Distillery – also operating at our James B Beam Distilling Co campus located in Clermont, Kentucky. When you visit us in Clermont (hint - that was your invitation), you’ll have the opportunity to experience full distillery tours, sensory classes

and portfolio tastings. Once you work up an appetite, you can visit our new restaurant on site, The Kitchen Table, where we offer a wide variety of Southern classics and brick oven pizza made with our own family jug yeast. Chef Brian Landry and lead bartender, Tin Le, have been keeping both the food and cocktail menus seasonally inspired and exciting.

As the Global Small Batch Brand Ambassador, I’m honored to travel to new markets introducing our Small Batch brands to hospitality members, whiskey fanatics, interested drinkers and our Beam Suntory distribution teams wherever they may be. This year we were fortunate enough to visit Australia, Mexico City, London, Munich and Madrid to name a few, as we eagerly share the whiskey and the stories that Booker and his family have carried on for generations. There are many folks in the organization who are actively expanding our reach and determining when and where we can bring these brands to life. In the meantime, allow me to introduce you to our Small Batch Portfolio. If you find yourself traveling internationally, hopefully you’re able to find a bottle or a friendly bartender to serve you a pour. And if you find yourself in Kentucky, please reach out to us for a tour and hopefully I can be there to raise a glass with you. Cheers!

Basil Hayden – Our fastest growing Small Batch brand which has been shining a light on what bourbon can be. A high rye, low proof, approachable yet refined bourbon, Basil Hayden plays great in aperitif style cocktails when you’re looking to get your evening started. Our go to serve in Kentucky is the Golden Hour: equal parts Basil Hayden bourbon, Aperol and Lillet Blanc. Stir all of your ingredients and strain into a chilled coupe, garnish with a grapefruit twist, and you’re good to go. Basil Hayden has been a fan favorite for new and experienced bourbon drinkers alike. It plays well as the first drink of the evening whereas I think many whiskeys have the reputation for being a ‘late night’ or ‘once the sun has set’ type of pour.

Knob Creek – as a long time bartender in Philadelphia, this was always (and still is) one of my go-to pours. Our bourbon is matured for a minimum of 9 years, our rye a minimum of 7 years, and both bottled at 100 proof (50% alc). If you’re stirring the classics like an Old Fashioned, Manhattan or Vieux Carre, this is bottle for you. The time in the barrel and the bottling strength will stand up to your other ingredients and deliver the full flavored cocktail you were aiming to create. Personally, I’ll take it neat or on the rocks depending on the weather.

Baker’s Single Barrel –

named after Booker Noe’s cousin and also former master distiller, Baker Beam, this single bourbon is aged a minimum of 7 years and bottled at 107 proof, just the way Baker liked it. Baker himself was born and raised on the actual distillery property in Clermont, KY. Today his home serves as offices and meeting rooms for Fred and the distillery team but Baker still visits the campus for dinners and meet and greets. Each bottle of Baker’s comes with a serial code so when you get a bottle, you can track your barrel’s journey through our warehouses on our website. Always one of my go-to pours when entertaining friends at home!

Booker’s – the namesake of our Small Batch portfolio. Booker liked his whiskey uncut and unfiltered and that’s exactly how we bring it to you. We will produce on average 3 – 5 batches of Booker’s a year, each one uniquely its own as it is also bottled at cask strength (typically ranging from 123 –129 proof). These barrels are stored on floors 4 – 6 of our warehouses and usually see around 6.5 years of maturation. This is as close as you’ll get to having whiskey right out of the barrel without actually visiting our distillery. When approaching cask strength whiskey, always approach with caution and do not be afraid to add some ice or water to open it up a little bit.

TIM HEUISLER – GLOBAL SMALL BATCH BRAND AMBASSADOR