June 2018

Vintage Wine Estates & HBO Expand Game of Thrones Wine with Introduction of Pinot Noir.

Following on the heels of last year’s successful debut of Game of Thrones wine, Vintage Wine Estates and HBO® Licensing and Retail are expanding their line of premium wines this summer with the introduction of a Pinot Noir. The Emmy® Award-winning HBO® drama Game of Thrones features wine in many of its scenes from the Seven Kingdoms, and the initial launch of Game of Thrones wine gave fans of the Lannisters, Starks and Targaryens their own sigil-emblazoned bottlings.

The new Game of Thrones Pinot Noir, made by Vintage Wine Estates and acclaimed winemaker Bob Cabral, will appeal to connoisseurs and casual wine drinkers alike as it comes from Oregon’s Willamette Valley, one of the premier regions for Pinot Noir in America. This was the next logical step for Game of Thrones wine, as some of Bob Cabral’s highest wine-making achievements in his career have been with Pinot Noir. Scheduled to debut in June, 2018, the Game of Thrones 2016 Pinot Noir ($19.99) is elegant and bursting with complex aromas and flavors, according to Cabral. And Game of Thrones fans will be delighted to find two new cork designs, with each bottle containing a cork imprinted with either the House Tyrell or House Martell sigil.

“The new Pinot Noir is a worthy addition to the Game of Thrones line of wines, as it was inspired by the complexity and nuances of this riveting drama. Oregon is renowned for fine Pinot Noir, and this wine captures the essence of the variety and the exceptional vineyards from which it is made.”
– Bob Cabral, Acclaimed Winemaker

Game of Thrones Wine Pinot Noir

The first Game of Thrones wines, a Chardonnay, Red Blend and Cabernet Sauvignon, were introduced in the spring of 2017. With the Game of Thrones wines, Cabral, who was named Winemaker of the Year in 2011 by Wine Enthusiast Magazine and has crafted more than 100 wines scoring 95 points or higher on the 100-point scale, was aiming for wines with layers of complexity and flavor. The wines debuted to critical and popular acclaim and have enjoyed strong sales.

The Game of Thrones 2016 Pinot Noir will be introduced at the Aspen Food & Wine Classic in June and will be available through the website GameOfThronesWines.com. The wine will also be available in stores around the country later in the summer, 2018.

The post Game of Thrones Wine Launches Pinot Noir appeared first on Chilled Magazine.

Source: Mixology News

Nearly 100 years later, the First Bottled Bourbon returns to the building it once called home in state of the art distillery and visitor experience.

Returning to the same building it once called home, Old Forester Distilling Co. opened to the public today at 119 W. Main Street in Louisville, Kentucky. The $45 million, 70,000 square foot distillery will guide guests through the brand’s rich history and bourbon- making process of Old Forester, a brand sealed in history as America’s First Bottled Bourbon.

Barrel Firing

“Over the last 148 years, Old Forester has had its share of memorable moments and enduring accomplishments. Today marks yet another chapter to a story that has survived Prohibition, world wars and the changing palates and tastes of consumers across the globe. We are delighted to now welcome friends old and new into our new, old home.”
– Campbell Brown, Old Forester President and Fifth Generation Brown Family Member

Barrel Truck

The distillery is a culmination of a nearly 150-year legacy that began in 1870 when George Garvin Brown, a young pharmaceutical sales rep, changed the spirits industry forever when he sealed whisky in a glass bottle. He signed his name—as a guarantee of consistency and quality, declaring “there is nothing better in the market.” It was an innovative approach at a time when whisky was commonly sold by the barrel. He set up shop on Louisville’s Main Street—dubbed Whiskey Row—the hub of the bourbon business in Kentucky.

Cooperage

Old Forester Distilling Co. will add production capacity of approximately 100,000 proof gallons annually. Visitors will follow the bourbon-making process in an immersive experience that leads them from fermentation and distillation, to the on-site cooperage where handcrafted barrels will be raised and fired, then aged in an on-site maturation warehouse before bottling and shipment across the globe.

“As Brown Forman’s founding brand, Old Forester has stood the most difficult test of all … the test of time. We are thrilled to open our doors today on Louisville’s historic Whiskey Row, inviting the world to a unique experience in urban distilling, brand and company history, and bourbon hospitality.”
– Paul Varga, CEO, Brown-Forman Corp.

Barrel Dump

The tour experience at Old Forester begins with a primer on bourbon history and the role played by both Old Forester and its hometown of Louisville, Kentucky. From there, guests follow the whisky’s journey through the distillery.

Four 4,500 gallon tanks guide guests to a glass elevator, where they ascend through a light-filled atrium in full view of the 44-foot-tall copper column still, designed and constructed by Vendome Copper & Brass Works in Louisville, bringing the distillation process to life.

Guests then make their way to the cooperage. Brown-Forman is the only major spirits company to craft its own new barrels, and the process is seamlessly integrated into the new downtown distillery. Tour guests will look on as coopers hand raise each barrel and will feel the heat as they witness the charring of a barrel. In full view, barrels are tested and filled before making their way to the aging warehouse.

Cooperage

Down a charred, wood-lined hallway, guests are guided through the colors, flavors and aromas that whisky takes on during its time in a barrel. Unique to Old Forester Distilling Co., guests enter the on-site, three-story warehouse from the highest rack, offering a bird’s eye view. A catwalk leads guests down through the warehouse, where roughly 900 barrels will age.

Tasting Room

Old Forester Distilling Co. joins ten other distilleries as an official member of the Kentucky Bourbon Trail® tour. Distillery tours will be offered seven days a week, with production Tuesday through Saturday 10 a.m. to 6 p.m. The tour and tasting will be offered at $16. Online reservations are suggested, though not required. Full tour details and tickets are available at OldForester.com.

“There’s a tremendous amount of pride—as a member of the Brown Family and a Louisvillian—in the fact that we’re able to return to this building and bring added life to a block that was once destined for the wrecking ball. It’s a true homecoming for this hometown Bourbon, which is entirely produced in the confines of Louisville.”
– Campbell Brown

Column Still

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Source: Mixology News

The Setai, Miami Beach has a new cocktail launching on Thursday, June 21st for the Summer Solstice.

This refreshing Summer cocktail will be available at The Ocean Grill, the hotel’s beachside restaurant, as well as at the pool and Beach Club. Mix one for yourself!

Coco Açai Cocktail

Coco Açai Cocktail

Ingredients:

• 2 oz. Jose Cuervo Tequila
• 1 spoon of Coco Lopez
• 1 oz. Wildberry Acai Mix
• Lemon and Lime

Preparation: Muddle one lime and one lemon. Fill with coconut water and shake.

The post Easy to Mix: Coco Açai Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Take Me To The River: Modern American Cuisine Prepared With Brandy.

Louisville-based Copper & Kings American Brandy Co. has announced its latest innovation—a full cookbook detailing 20 coursed recipes prepared with American Brandy and an additional three superlative brandy pairings with country ham, cheese and artisan’s chocolate.

The book illustrates the use of Copper & Kings’ aged American brandies—American Craft Brandy, Floodwall Apple Brandy and Butchertown Reserve Casks Brandy—in recipes ranging from amuses, soups and salads through appetizers and entrées. All dishes were developed and prepared by executive chef Dallas McGarity.

“Brandy has been used as an ingredient in fine cooking for centuries. We want to showcase a modern American interpretation of imaginative cuisine prepared with our brandy. Adventurous, fresh, surprising. A showcase of versatility alongside creativity. We are also excited to see a deeper crossover between the culinary and the spirits worlds in terms of delicious libations—the combined talents of a great chef and an excellent bartender can be dynamic and inventive—and through that an elevated guest experience.”
– Joe Heron, Copper & Kings Founder

“We have spent a lot of time illustrating American Brandy’s role within the cocktail canon, and we have a close relationship with the bartending community. We wanted to open up that dialogue to chefs. Chefs have tremendous palates by definition, and for the adventurous chef they see the opportunities for the interesting layering of novel flavors, richness and aroma. From a creative side it is exciting to see the chef’s art up close and intimate, to understand the build and the thought process and to try capture that in a fun, usable format.”
– Ron Jasin, Copper & Kings Creative Director

Take Me to the River

“Brandy is awesome. It’s so versatile—it works from start to finish in a meal, within every course (and it’s delicious to drink!). The flavor profiles are so dynamic, with fruit, honey, spice and it avoids a cloying sweetness when used well. It can be delicate and robust, it can add punch, as well as subtlety. I think chefs are going to have a lot of fun exploring the brandy opportunity in cuisine. It shouldn’t be so surprising, but this is a great opportunity to add dimension to any food style. Any. Food. Style. We wanted to provide recipes that would excite chefs but would not intimidate the home enthusiast with overbearing complexity. This is just great food. We want you to feel hungry most of all.”
– Chef McGarity

“I love my job. This was a lovely adventure—moving outside of the fantastic coursed recipes, and drilling it down to the more simple pleasures of pairing American Brandy with American Country Ham and artisanal cheeses and chocolates. One could live on this diet. The pairing process is always quite individual and personal, the joy is in the exploration—and the joining of the mutual expressiveness of the spirits with the artisanal foodstuffs is extraordinary. And what a highlight to work with the outstanding chocolatier – Erika Chavez-Graziano.”
– Steve Coomes, Renowned Food and Spirits Writer, and Coordinator of all Pairings

For more information and to purchace, CLICK HERE.

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Source: Mixology News

Celebrate National Pollinator Month with Catskill Provisions New York Honey Rye Whiskey.

“The inspiration for this cocktail came from me being a tiki obsessed HBIC. In the world of dark spirits, rye is one of the most underrated and people approach it with the idea that it’s harsh and boldly spiced which is a shame. When I tasted Catskill Provisions’ Honey Rye Whisky I thought wow! It’s amazing that the honey isn’t sweet and speaks more to true natural honeycomb flavor.

So, after hearing Beekeeper turned distiller Claire Marin speaking about women in the industry, I wanted my cocktail to speak to that fun, bold flair that all us HBIC- Queen Bees out there have. I decided to pair it with the flavor of coconut and island spices.”

Tiki for the H-Bee-I-C

Tiki for the H-Bee-I-C

Ingredients:

• 1 1/2 oz. Honey Rye
• 1/2 oz. Benedictine
• 3/4 oz. Coconut Cream (Coco-Lopez)
• 1 oz. Fresh Lime Juice
• 3 dashes Angostura Bitters
• 8 dashes Tiki Bitters

Preparation: Whip shake all ingredients in a mixing tin and serve over crushed ice. Top with Peychaud’s Bitters and nutmeg.

Meet Shannon Stiggins

CHILLED 100, New York

In 2015 Shannon Stiggins landed the Head Bartender position at Enrique Olvera’s (Pujol, Mexico City, 3 Michelin stars) first New York Restaurant, Cosme. Since then she has been an integral bar team member at such New York City venues as Vero Uptown, Bounce, STK for the One Group, and American Whiskey where she can still be found nightly. She has competed in Bacardi Legacy, Bombay Sapphire’s Most Imaginative Bartender and Diageo World Class.

She has also consulted for numerous clients in developing their beverage programs. The list includes Dylan Lauren’s “Dylan’s Candy Bar”, Ian Schrager’s New York EDITION Hotel, the V Palm Springs Hotel and Culinaria Group’s OREYA in Southampton.

Shannon is the co-founder of Tree of Health, a newfound endeavor in cannabis entrepreneurship.

Chilled 100 Member Shonnon Stiggins – New York

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Source: Mixology News

Creators of this cocktail and co-owners at The Roosevelt Room in Austin, Texas, Justin Lavenue and Dennis Gobis have solidified the cocktail bar as Austin’s definitive destination for excellence in craft cocktails and service.

The bar was named TimeOut Austin’s 2017 “Bar of the Year” and included in Food & Wine’s “Best Cocktail Bars in the U.S.”

Give this twist on the Aviation cocktail a mix.

Aviation Cocktail

Aviation

Ingredients:

• 1 1/2 oz. Dry Gin
• 1/2 oz. Mosto Verde Pisco
• 1/2 oz. Lemon Juice
• 1/2 oz. Maraschino Liqueur
• 1/4 oz. Crème de Violette
• 1 tsp. Simple Syrup

Preparation: Shake well, single-strain into a Nick & Nora, garnish with a Marasca Cherry skewered with a long toothpick.

The post Must Mix: Twist on the Aviation Cocktail appeared first on Chilled Magazine.

Source: Mixology News

David Peter Gosnell, the Executive Chairman of Bushmills Irish Whiskey®, has been awarded an Officer of the Order of the British Empire (OBE) medal, in the Queen’s Birthday 2018 Honors List.

The award recognizes David’s committed service to the economy of Northern Ireland, following a 40 year career that has seen him continuously encourage investment in Northern Ireland’s food and drinks industry.

David has worked in Northern Ireland since the beginning of his career, with his first role at HJ Heinz in Coleraine in 1975. He has been leading Bushmills Irish Whiskey since 2005, first as Managing Director when the brand was owned by Diageo and more recently as Executive Chairman after Casa Cuervo bought the Bushmills brand in 2014. PROXIMO, the global premium spirits producer, is now responsible for the supply and distribution of Bushmills Irish Whiskey.

Under David’s direction, The Old Bushmills Distillery has taken steps to take advantage of the huge global growth the Irish whiskey category is experiencing—moving to a 24 hour production schedule and increasing its annual output. David has also overseen product innovation with the introduction of new products, including Bushmills Red Bush and a new travel retail exclusive range called The Steamship Collection to help bring Bushmills Irish Whiskey to more and more whiskey fans around the globe.

David worked for Diageo for 16 years in a variety of roles, most recently as President of Global Supply and Procurement, where he led a team of 9,000 people around the world across manufacturing, logistics and technical operations. During his time with Diageo, David did lots to support the spirits industry in Northern Ireland, securing £30 million investment into a new Baileys plant in Mallusk, which saw it bottle and export Baileys to around 130 countries. He also oversaw a multi-million pound investment into Guinness’s canning and bottling plant in Marshall Road in East Belfast. Additionally, he worked for HJ Heinz for 25 years, where he was European Operations Director.

“I’ve always wanted to make a positive difference to people’s lives and I’m delighted to be receiving this recognition. I have had the pleasure of working on fantastic projects in the spirits industry in Northern Ireland and it has been a privilege to contribute to the sector’s growth over the years. Looking ahead, I’m focused on supporting the global growth of Bushmills Irish Whiskey by leading heavyweight investment over the next five years to expand and upgrade The Old Bushmills Distillery.”
– David Gosnell, Executive Chairman, Bushmills Irish Whiskey

David Gosnell

David is also Non-Executive Director and Remuneration Committee Chair at Coats plc, the world’s leading industrial thread and consumer textile crafts business; and he is currently Non-Executive Director of Brambles Ltd, the supply chain solutions provider. David has a Bachelor of Science degree in Electrical and Electronic Engineering from Middlesex University. He is married with three children and lives in Buckinghamshire.

For more information, visit Bushmills.com.

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Source: Mixology News

What happens when you put nine mixologists in a room on the Lower East Side of New York City? A cocktail competition.

Pelóton de la Muerte, the popular producer of the now-trending agave-based beverages, hosted the first-ever Mezcal Cocktail Mission.

The competition consisted of some of the country’s top bartenders congregating and bringing their knowledge of flavors, chemistry, and pours under one roof. The goal of the overall showdown was to develop an original cocktail that can be a staple as well as a highly recognizable beverage in the mezcal market.

Mezcal y Miel

The requirements for each cocktail are simple: four ingredients—including one ounce of Pelóton de la Muerte—and no more than one ounce of the other three remaining components. The drinks are also judged on taste, appearance, originality, and name.

Pelóton de la Muerte

Of the creations I tasted, I narrowed the best down to two. The first was from Monk McGinns. The Tribeca cocktail lounge sent mixologist Trish Rossienne to compete, and she strategically crafted the “Mezcal y Miel.” The cocktail was meticulously thought out, with flavors including chamomile, honey, and lemon.

Mezcal y Miel

Ingredients:

• Pelóton de la Muerte
• Chamomile Bitters
• Kur Honey Liqueur
• Lemon Twist

My other top choice was Chicago’s Aaron Pollack of The Dawson. Pollack created a flavorful and refreshing beverage that he named the “Piña Rápida,” which included hints of pineapple, honey, and cinnamon.

Piña Rápida

Ingredients:

• Pelóton de la Muerte
• Pineapple Juice
• Honey Syrup
• Burnt Cinnamon Stick

The Mezcal Cocktail Mission kicked off in San Francisco in April, 2018. New York was the second stop on the trail, and the final stop was in Mexico. Twelve finalists from both San Francisco and New York were flown to Mexico City for the final round to compete with mixologists from Mexico, London, Australia, and Japan.

The Mezcal Cocktail Mission

Be sure to keep an eye out for the best in class, and maybe you will have a new cocktail to add to your repertoire.

Cheers!

The post The Mezcal Cocktail Mission Showcases What You Can Do with Mezcal and Tequila appeared first on Chilled Magazine.

Source: Mixology News

In honor of PRIDE month, Norwood, a private club in New York City, has added this holiday-inspired cocktail to their menu.

Members of the club will be able to purchase the dazzling glitter cocktail, made with NOLET’S Silver Gin, throughout the week leading up to the NYC Pride Parade taking place on June 24th, 2018, in honor of the LGBTQ+ community.

Additionally, 5% of the proceeds from the cocktail will be donated to GLAAD, which fights for LGBTQ+ acceptance. GLAAD is close to the hearts of the Nolet family, which has partnered with the organization for over eight years through Ketel One Family-Made Vodka.

Stand Proud

Stand Proud

Ingredients:

• 2 oz. NOLET’S Silver
• 1/2 oz. Chamomile Syrup
• 1/2 oz. Elderflower
• 3/4 oz. Lime Juice
• 2 dashes Grapefruit Bitters
• 1 Egg White
• Edible Glitter (for Garnish)

Preparation: Add all ingredients in a shaker and dry shake for 10 seconds to aerate egg whites. Add ice and shake again until cold. Strain in to a coupe glass and garnish with edible glitter.

The post Must Mix: Stand Proud Cocktail appeared first on Chilled Magazine.

Source: Mixology News

Simone Missick, hailed by People Magazine as “One to Watch” last year, will be reprising her role on the second season of Luke Cage, which will launch June 22nd, 2018 on Netflix.

Simone made history last year as TV’s first African American female superhero “Misty Knight.” In season one, we only got to see her in her cop role, but in this upcoming season we will see her transform with her bionic arm. Simone also appears in The Defenders and Iron Fist as “Misty Knight.” Simone is starring in the indie film JINN which premiered at SXSW this weekend and won special recognition for Narrative Feature Competition for Writing.

Chillin’ with Simone Missick

Tell us a bit about the projects you are working on.

I just wrapped work on season two of Marvel’s Iron Fist on Netflix. I immediately started work on that after we finished Luke Cage season two. And now I’m in an off-Broadway play, Paradise Blue, at the Signature Theatre until mid-June.

With your busy schedule, what do you like to do with your downtime?

I love to travel. Spending the majority of the year filming in New York means you have a good six months of winter! I love going to the Bahamas where I have family, or travelling to places I’ve never been before. This summer, I’ve got a big European trip planned.

When you go out to eat, where do you like to dine?

I’ve been vegan for eight months now, so I love finding great vegan restaurants. There are a few great ones in New York, like Blossom, Ladybird, and ABCV.

Chillin’ with Simone Missick

What types of dishes do you usually order?

I love to try whatever is the specialty of the house. You can never go wrong with roasted veggies, but I love dishes that are interesting but don’t use fake meat. Mushrooms are amazing for that! And I’m also obsessed with the impossible burger.

Do you cook?

I love cooking! I used to cook every meal, but with my busy schedule it’s harder than it used to be. Now, I may get one or two meals prepared a week. Right now, I’m loving a homemade vegan Bolognese recipe, and oyster mushrooms fried like chicken!

What types of drinks do you order when out?

It depends on my mood. I tend to drink vodka or gin cocktails, so I love restaurants that have mixologists on staff crafting interesting specialty drinks. Or I will go with a glass of bubbles, and I’m not particular on the region, just as long as it’s crisp and light. Or I’ll order a vodka soda with lime.

Chillin’ with Simone Missick

Do you prepare drinks at home?

Yes! When I do cook, I love making cocktails to go with the meal. My husband is a cognac drinker, so I perfected a Hennessy sidecar.

Do you own a home bar?

Yes! When we lived in LA, we had an actual wet bar, which felt a little like something from The Jeffersons, but it made drinking that much more fun. In our place in Brooklyn, we have a standalone bar. I’ve got every kind of snifter, goblet, champagne flute, and wine glass you could ever need.

What is your home bar stocked with?

We were able to travel to the Hennessy distillery in Cognac, France, so we have a few interesting bottles that you can’t get in the States. And we also have various wines from our travels, as well as bottles people bring us from out of town. My girlfriend brought me back a really cool cachaça from Brazil that I can’t wait to try.

What is your favorite drink/cocktail?

I’ve got two: Vodka Gimlet and a Gin Rickey.

Have you ever been a bartender?

I used to cocktail waitress in LA, and from time to time I would hop behind the bar to make a few drinks. I always enjoyed that more than waitressing, but never tried it out long term.

Follow Simone on Instagram and Twitter.

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Source: Mixology News