Monthly Archives

August 2018

BevCon Cocktail Competition Winners Announced

By | Mixology News

Bevcon Cocktail Competition 2018, featured image

Coleen Speaks of Hummingbird, Raleigh, N.C., and A.J. Goodrich of Bar Mattachine, Los Angeles, CA win BevCon® Cocktail Competition Presented by The Perfect Purée of Napa Valley.

BevCon, the annual beverage industry-only conference happening August 19-21, 2018 at the LINE Hotel in Koreatown, Los Angeles, and The Perfect Purée of Napa Valley announce the winners of their new national cocktail competition showcasing flavors from The Perfect Purée of Napa Valley.

Bar professionals from across the country submitted entries to the first-time competition. Recipes were judged on cocktail name and appearance, aroma and garnish, taste and flavor, craftsmanship and incorporation of The Perfect Purée of Napa Valley’s products, as well as interpretation of the theme California Inspired. Entries were judged by Angel Postell, BevCon founder; Jeff Greif, publisher of Chilled magazine; writer Virginia Miller; and Bacardi mixologist Manny Hinojosa.

Coleen Speaks of Raleigh, North Carolina’s Hummingbird crafted the “Mascarita” with The Perfect Purée El Corazon and Chipotle Sour blends. Her winning entry is a nod to Mexican wrestling and tequila. The word mascarita translates to “masked one” and is often used by Mexican wrestlers as a part of their stage names. With BevCon’s new Los Angeles location, Coleen thought it would be fun and edgy to play up the Latino culture of Los Angeles by using Mezcal as her base spirit. She chose El Corazon for its rich red color and Chipotle Sour for its spicy flavor profile. She rounded out the recipe with lemon juice and Campari, which imparts a slightly bitter flavor and deepens the drink’s rich red color.

Speaks’ drink will be served on-site at the Opening Party on Sunday, August, 19 at The Unique Space and at the LINE Hotel from 12:30-1:30 p.m. on Monday, August. 20.

Mascarita cocktail

Mascarita

Mascarita

Coleen Speaks, Hummingbird, Raleigh, N.C.

Ingredients:

  • 2 oz. Bruxo Mezcal Espadin No. 1
  • 1/4 oz. Campari
  • 3/4 oz. The Perfect Purée El Corazon Blend
  • 1/4 oz. The Perfect Purée Chipotle Sour Blend
  • 3/4 oz. Lemon Juice
  • Dehydrated Blood Orange (for Garnish)
  • Edible Begonias (for Garnish)

Preparation: Combine ingredients with ice in a shaker and shake until well chilled. Strain contents from shaker into a coup. Garnish with a dehydrated blood orange slice and edible begonias.

A.J. Goodrich of Bar Mattachine at Clifton’s Republic in downtown Los Angeles created “Semper Sempervirens” for the L.A. Favorite category using The Perfect Purée of Napa Valley’s White Peach. Goodrich, a cinematographer, was inspired by a memory from a 2011 trip through the Redwood Forest while working on a documentary about same-sex marriage.

Goodrich’s drink will be served Monday, Aug. 20 from 12:30-1:30 p.m. at The LINE Hotel and Tuesday, August. 21, at the BevCon seminar “Let’s Get Lit.” The bittersweet backstory to Goodrich’s drink makes it a fitting liquid accompaniment to the popular seminar featuring new work by top beverage writers and authors.

As Goodrich tells it, he was making a documentary in 2011 about same-sex marriage (before it was legalized), walking across the country for eight months from Los Angeles to New York talking to people.

“I was tired and pretty homesick for California by the end of it! On the way back home to L.A., I picked up an ex-boyfriend in Portland and we decided to go through the Redwood Forest on our drive down the California coast. We stopped and hiked through the trees, and shared a bittersweet farewell kiss inside one of the giant tree trunks. I made it home back to L.A. and he eventually returned to Oregon—sadly, he passed away very suddenly a month later,” A.J. recalls. “This drink is an ode to him, to the tallest living trees on Earth (the California Redwoods, aka Sequoia Sempervirens) and to our late summer moment in the trees, which will stay with me forever.”

Semper Sempervirens cocktail

Semper Sempervirens

Semper Sempervirens

A.J. Goodrich, Bar Mattachine at Clifton’s Republic, Los Angeles, CA

Ingredients:

  • 1 1/2 oz Redwood Empire American Whiskey
  • 3/4 White Peach Syrup (1:1 Combo of The Perfect Purée White Peach Puree and Fine White Sugar)
  • 3/4 oz. Fresh Lemon Juice
  • 1 Egg White
  • 1 oz. Club Soda (Cold)
  • 1/2 Suze Saveur d’Autrefois Liqueur Float
  • Rosemary Sprig & Grated Nutmeg for Garnish

Preparation: Combine whiskey, lemon juice, The Perfect Purée White Peach syrup and egg white in a cocktail shaker. Dry shake for 10 seconds. Add a large rock of ice to the cocktail shaker and shake well. Double-strain into a frozen fizz glass. Drop the cold club soda into the cocktail. Tap bottom of the glass with a muddler until you get a foamy head and a fine line in the drink. Drop Suze float into the glass. Garnish with a rosemary sprig and freshly-grated nutmeg.

For more information, visit PerfectPuree.com and BevCon.org.

The post BevCon Cocktail Competition Winners Announced appeared first on Chilled Magazine.

Source: Mixology News

Sebago Lake Distillery Expands Distribution of High End Craft Rums

By | Mixology News

Spider Island Rum, bottle and cocktail on black, feaured image

Handcrafted in Maine, Sebago Lake Distillery Rums Now Available in New Hampshire and Rhode Island.

Sebago Lake Distillery has announced the expansion of their distribution footprint to include New Hampshire and Rhode Island. The expansion follows the highly successful launch of the company’s distinctly different and innovative, handcrafted rum brands in their home state of Maine and Massachusetts. Sebago Lake has appointed Horizon Beverage as its broker in New Hampshire and distributor in Rhode Island to lead the charge for growth in these two critical markets.

“Since our debut in Maine and Massachusetts, our momentum continues to build exponentially as we introduce more and more retailers, on-premise accounts and ultimately consumers to our super-premium range of rums. We know we have developed great products—our passion is evident in every drop of Sebago Lake Rums—but there is nothing more satisfying than experiencing consumers appreciation, first hand, when they taste our Original Rum, Spider Island Rum and Kopi Coffee Flavored Rum for themselves and embrace the realization of our dream.”
– John Tyler, Sales and Investor Relations for Sebago Lake Distillery

Spider Island Rum, cocktail and bottle on black

Spider Island Rum

Sebago Lake Distillery Rum brands represents the ultimate dream of five long-time friends who opened their own distillery, energized by Maine’s long and storied history of rum production. Sebago Lake Rums embody the group’s passion and the lifestyle of living by the lake where time slows down and fun comes easy.

“The craft industry is on fire and consumers are gravitating to locally-made, handcrafted products, like our rums, that emphasize quality ingredients and superior taste. We are thrilled to partner with Horizon Beverage to offer our distinctive, range of high end rums now to consumers in New Hampshire and Rhode Island and continue to build our distribution and growth throughout the New England region.”
– John Tyler

Founded in 1933, Horizon Beverage Company leads New England as the premier wholesale distributors of beer, wine and spirits in the region. Horizon is dedicated to uniting the New England marketplace by providing operational excellence, trusted service, personal connections, industry expertise and trend-setting taste.

For more information, visit SebagoLakeDistillery.com.

The post Sebago Lake Distillery Expands Distribution of High End Craft Rums appeared first on Chilled Magazine.

Source: Mixology News

375 Park Avenue Spirits Strikes Key Strategic Partnerships That Will Expand Fast-Growing Portfolio Of New Spirits

By | Mixology News

375 Park Avenue Spirits, logo on white, featured image

Chivas Brothers, Jan Becher, Pernod-Brasil, Pernod Finland, Pernod SAS, and Corby Spirit and Wine Limited Announce Multi-Year U.S. Distribution Agreement with 375 Park Avenue Spirits.

375 Park Avenue Spirits has been appointed the sole U.S. importer for the term of five years for Ballantine’s, Passport, and Something Special whiskies from Scotland by Chivas Brothers Ltd.; Becherovka Herbal Liqueur from the Czech Republic by Jan Becher; Cachaça Janeiro from Brazil by Pernod-Brasil; Soho Lychee Liqueur from France by Pernod SAS; and Minttu Peppermint Liqueur from Finland by Pernod Finland. The company will begin transitioning these brands immediately, but will start actively selling these brands in market as of September 1, 2018.

“These agreements represent a watershed moment for our organization. Almost all of these brands are category leaders in their home market or on the global stage. As such, we’ve been afforded a major opportunity as the new brand stewards to lead them into the next stage of their life cycles.”
– Jason Schladenhauffen, CEO for 375 Park Avenue Spirits

375 Park Avenue Spirits, logo on white

375 Park Avenue Spirits

It was also recently announced that the company had been given the exclusive right to represent J.P. Wiser’s® Canadian whisky and Lamb’s® rum in the U.S. by Corby Spirit and Wine Limited. That partnership began July 1, 2018 and will also run for five years.

The portfolio expansion not only increases the number of brands the company will represent, it further solidifies the firm’s commitment to offering customers more breadth and depth of quality spirit selections. “Each of these brands address portfolio gaps and fill key strategic needs as we look to better balance our offerings,” further commented Schladenhauffen. With the expansion, 375 Park Avenue Spirits now represents spirit brands from across 14 countries.

“We’re thrilled to be working with 375 Park Avenue Spirits on this venture to develop the brands in America. It marks a new chapter in the United States for some of our most popular brands—Ballantine’s, Passport and Something Special—in a market where Scotch whisky is already hugely popular. This new partnership will allow us to actively get our whiskies into the hands of new drinkers and show what’s so exceptional about the category and these award-winning brands in particular.”
– Patrick Venning, Global Marketing Director for Ballantine’s and Chivas Bros.’ Primary Scotch Portfolio

To support the new alliances, the company is also making an investment in headcount in key markets. “The 375 Park Avenue team excels at building brands by collaborating with our wholesalers and hitting the streets with conviction,” said Schladenhauffen, “and we intend to achieve another gear by adding these brands into our portfolio. The addition of field sales manpower across critical anchor markets is already in process to further fuel the momentum for the growth we aspire to deliver in the near and long term.”

About the New Brands:

Scotch Whisky

Ballantine’s is the number two Scotch Whisky worldwide (IWSR 2015). Distilled in Scotland, blended and bottled in Dumbarton, the brand uses a unique selection of single malt and grain whiskies from the four whisky regions of Scotland; Speyside, Islay, Highland and Lowland. The portfolio includes Ballantine’s Finest, Ballantine’s 12 Year Old Blended Scotch, Ballantine’s 17 Year Old, Ballantine’s 30 Year Old, Ballantine’s Brasil, and Ballantine’s Hard Fired.

Passport is proudly produced in Scotland since 1965 and distributed in approximately 50 markets worldwide. The brand is the biggest contributor to Scotch whisky category growth and the fifth fastest growing spirit brand worldwide (IWSR 2015). Globally recognized for its green rectangular bottle and vibrant communications, Passport is increasingly popular among millennial consumers in emerging Scotch markets around the world.

Something Special™ Blended Scotch Whisky was introduced in 1912 by Hill & Thomson (a firm established in 1793), as “A Scotch for a Special Occasion.” Today, the brand continues to be produced from the finest Speyside grain and malt whiskies, which are blended together to create the unmistakable smoky sweetness of Something Special whisky.

Canadian Whisky

J.P. Wiser’s Canadian whisky is one of the world’s top-selling whiskies; the brand is currently the number two Canadian Whisky in Canada and number eight globally. Founded in 1857, J.P. Wiser’s offers a range of traditional Canadian whiskies and is dedicated to upholding the traditional production methods established by its founder. Using only superior ingredients, J.P Wiser’s is handmade to ensure the whisky lives up to the standards set out by J.P. Wiser over 150 years ago. Expressions available in the U.S. market include J.P. Wiser’s Deluxe, J.P. Wiser’s Rye and J.P. Wiser’s 18 Year Old.

Cane Spirits

Lamb’s rum, one of the top-selling rum families in Canada. The brand was previously mostly available through select duty-free outlets, but will now have expanded distribution in the U.S. Available U.S. Lamb’s variants will include Lamb’s Palm Breeze, Lamb’s White and Lamb’s Spiced.

Cachaça Janeiro has been produced and bottled in the state of Rio de Janeiro continuously since 1886 and it is recognized as the perfect ingredient to build mellow, refreshing and tasty caipirinha.

Liqueurs

Becherovka®, pronounced (beck ur OHV kuh), is a bitter herbal liqueur from Karlovy Vary, Czech Republic. A trendsetting and flavorful liqueur, Becherovka is the number one exported spirit in the Czech Republic. Produced since 1807, it is made from a secret family recipe of more than 20 herbs blended with aromatic oils, alcohol, and purely Czech mineral water.

Soho Lychee Liqueur is a sophisticated and exotic premium liqueur distilled in France that captures the luscious flavor of the fragrant Asian lychee in a remarkably smooth “East meets West” fusion. It is the first and only lychee liqueur available in the U.S.

Minttu Peppermint Liqueur will be launched in the U.S. market in 2019. It is the legendary mint shot from the Finnish Himalayas that was originally developed during the harsh winter of 1956 to provide the inhabitants of Mount Minttu with the courage to live with the Isokasi, the abominable snowman of the north. Minttu Peppermint Liqueur is colorless with marvelous, fiery peppermint freshness.

For more information, visit 375Park.com.

The post 375 Park Avenue Spirits Strikes Key Strategic Partnerships That Will Expand Fast-Growing Portfolio Of New Spirits appeared first on Chilled Magazine.

Source: Mixology News

Azuñia Tequila Launches ‘No Plastic Straws 365’ – Take the Challenge

By | Mixology News

Azuñia Tequila 'No Plastic Straws 365' - Take the Challenge, bottle on white, featured image

Azuñia Tequila, one of the few organic and sustainably farmed tequila brands available in the U.S., has launched its industry-leading “No Plastic Straws 365” campaign—a leading effort to reduce the use of an estimated 500 million plastic straws used every day in the U.S. 

“Sustainable farming and USDA Organic processes are what makes Azuñia Tequila different from the great majority of other tequilas readily available to the U.S. consumer. That’s why it made sense for us to take a leadership role in organizing an effort to get folks thinking about how a small personal change can lead to something greater.”
– Joe Giansante, CEO of Azuñia Tequila

This voluntary grassroots initiative aimed at consumers centers around individuals eliminating the everyday use of plastic straws, or replacing them with a reusable and recyclable straw that individuals can carry with them and use as needed. To that end, Azuñia will be giving away five hundred of these straws to the first 500 people who accept the “No Plastic Straws 365” Challenge.

Azuñia Tequila 'No Plastic Straws 365' - Take the Challenge, bottle on white

Azuñia Tequila ‘No Plastic Straws 365’ – Take the Challenge

Experts estimate that:

  • On average, U.S. Consumers use as many as 500,000,000 plastic straws daily.
  • The average person uses 38,000 or more plastic straws between the ages of 5 and 65 in their lifetime. From juice boxes to smoothies, to sodas, to cocktails.
  • An estimated 100,000 marine mammals, as well as sea turtles, fish, and birds, die from plastic debris each year.
  • The amount of plastic in the oceans can cover almost 500 million square miles and is growing.

The “No Plastic Straws 365” challenge was designed by Azuñia to be simple. It invites the consumer to commit to eliminate plastic straws from their daily lives and share the challenge with their friends on social media. There will be a ticker, updated weekly, to indicate the number of plastic straws eliminated from use to date through the challenge, as well as information about developments in the industry related to sustainable practices.

Made from incredibly durable, smooth, non-allergenic food-grade stainless steel, bent metal straws are perfect for everyday use. They are 100 percent ocean and landfill friendly, non-allergenic, non-toxic, and dishwasher safe.

Combined with Azuñia Tequila’s award-winning, USDA-certified organic tequila, the “No Plastic Straws 365” Challenge is an effective way for consumers to be more aware of their impact on the planet and think about their choices when it comes to food and beverage consumption on a daily basis.

To take the challenge, go to NoPlasticstraws365.com and follow #noplasticstraws365 on Instagram, Twitter and Facebook to follow along as we work toward reaching our goal.

For more information, visit AzuniaTequila.com.

The post Azuñia Tequila Launches ‘No Plastic Straws 365’ – Take the Challenge appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Prosecco Day with a Frozen Cavit Grapefruit Frosecco

By | Mixology News

Cavit Grapefruit Frosecco

Celebrate National Prosecco Day with a Frozen Cavit Grapefruit Frosecco at T45 Restaurant in Times Square.

National Prosecco Day is August 13th, 2018. Cavit Wines, America’s number one Italian wine producer, is celebrating with their trademarked Frosecco™ at T45 Restaurant located at Hyatt Centric Times Square. Perfect for a hot summer day, this frozen Prosecco cocktail is a wonderful combination of sweet and bubbly. Cavit has partnered with T45 to bring Cavit Frosecco to New York City Prosecco fans.

Cavit Grapefruit Frosecco

Cavit Grapefruit Frosecco

Cavit Grapefruit Frosecco

(Serves: 10 people)

Ingredients:

  • 2 oz. Cavit Prosecco
  • 3/4 cup Cavit Pinot Grigio
  • 1/4 cup Crème de Pamplemousse
  • 1/4 cup Crème de Peche
  • 1/3 cup Fresh Squeezed Lemon Juice
  • 3 cups of Ice (Adjust as Necessary)

Preparation: Place all ingredients into a blender except the Cavit Prosecco and blend. Pour Cavit Prosecco into a champagne flute (1/3 of the glass, about 2 ounces) and then fill glass with frozen mixture. Garnish with a fresh grapefruit wedge.



The post Celebrate National Prosecco Day with a Frozen Cavit Grapefruit Frosecco appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Prosecco Day with a Cavit Grapefruit Frosecco

By | Mixology News

Cavit Grapefruit Frosecco

Celebrate National Prosecco Day with a Cavit Grapefruit Frosecco at T45 Restaurant in Times Square.

National Prosecco Day is August 13th, 2018. Cavit Wines, America’s number one Italian wine producer, is celebrating with their trademarked Frosecco™ at T45 Restaurant located at Hyatt Centric Times Square. Perfect for a hot summer day, this frozen Prosecco cocktail is a wonderful combination of sweet and bubbly. Cavit has partnered with T45 to bring Cavit Frosecco to New York City Prosecco fans.

Cavit Grapefruit Frosecco

Cavit Grapefruit Frosecco

Cavit Grapefruit Frosecco

(Serves: 10 people)

Ingredients:

  • 3/4 cup Cavit Pinot Grigio
  • 1/4 cup Crème de Pamplemousse
  • 1/4 cup Crème de Peche
  • 1/3 cup Fresh Squeezed Lemon Juice
  • 3 cups of Ice (Adjust as Necessary)

Preparation: Place all ingredients into a blender. Pour Cavit Prosecco into a champagne flute (1/3 of the glass, about 2 ounces) and then fill glass with frozen mixture. Garnish with a fresh grapefruit wedge.



The post Celebrate National Prosecco Day with a Cavit Grapefruit Frosecco appeared first on Chilled Magazine.

Source: Mixology News

5 Tips for Creating a Beverage Menu with Andrea Hoover

By | Mixology News

Andrea Hoover, featured image

Andrea Hoover is the Beverage Operations Manager for Cameron Mitchell Restaurants.

Andrea is a seasoned hospitality professional who has worked in the industry since she was just 13 years old. She has held positions at restaurants around Columbus including The Bexley Monk, Lindey’s in German Village and The Top Steakhouse, which was owned by her family.

Early in her career, Andrea was hired as a server and moved behind the bar within a few months. She quickly became eager to be involved in the creative and developmental side of the company’s beverage program. In May 2013, Director of Beverage Ryan Valentine took Andrea under his wing. In the following months, she helped develop the beverage program for Hudson 29 and The Barn, and traveled to Philadelphia to help open and to train the new bar chefs.

Among many other things, people are the reason Andrea loves working at CMR (Cameron Mitchell Restaurants) most. She greatly values all of the relationships and connections she develops in her position. Whether her associates, who are like a family, or the numerous others she encounters on a daily basis—Andrea cherishes the opportunity connect with people every day through her work.

Andrea Hoover

Andrea Hoover

Photo Courtesy Cameron Mitchell Restaurants

What do you train other bartenders in? 

I train bartenders about people and compassion and to look within themselves first before lashing out at others.  This business we are in is stressful at times and we are all human. In order to run a proper shift, we need to leave our negativity/pride/ego at the door and walk in ready to take care of each other and the guest’s experience will inevitably reflect our vibe. Seek to understand before judgement in every situation. Skill and technique is important but in the business of hospitality, personality is vital.

What can you train other bartenders to do? What is your specialty? 

Have you ever heard the metaphor about the duck? Paddling feverishly underwater to keep it moving, yet calm and collected on the surface for everyone to see. I would say that is my greatest strength as a bartender and that is what I try to instill amongst our teams the most. It is easier to keep the “three c’s” (cool, calm and collected) when there is trust within a team. If we have trust in each other, we know we can get through any shift. The guest will feel our energy behind the bar before we even make eye contact, so how we make them feel will inevitably shape the experience.

Here are Andrea’s Five Tips for Creating a Beverage Menu:

  1. Know your guests! We don’t create cocktails for ourselves, we create cocktails for those who dine with us. Don’t let your ego get in the way of what your people actually want.
  1. Don’t be afraid to repurpose ingredients that bartenders once found passé. Those who enjoy cocktails have found ways to bring back “ironic” ingredients. Find a way to make that blue curaçao behave in a delicious cocktail!
  1. Be conscientious of overly harvest cocktail naming if you plan to carry the list through winter. The Harvest Citrus Spice cocktail won’t be near as appealing once December hits.
  1. Become hip to what is in season in your region. Fresh is always best.
  1. As much as we all love to display our highest level of creativity, accept cost effectiveness as a challenge, not a barrier. There is no sense in creating a menu that will cause your beverage cost to sky rocket. Being conscientious of cost does not mean we cannot produce delicious, interesting, quality cocktails.

The post 5 Tips for Creating a Beverage Menu with Andrea Hoover appeared first on Chilled Magazine.

Source: Mixology News

Fever-Tree Announces Distribution Agreement with Southern Glazer’s Wine & Spirits

By | Mixology News

Fever-Tree Flavor Range, bottles displayed on white, featured image

Category Leaders in Mixers and Spirits Unite to Bring Comprehensive Drink Solutions to Bars, Restaurants, Hotels & Retail Across 29 U.S. States and Washington, D.C.

Fever-Tree, the world’s leading producer of premium tonics and mixers and U.S. market leader, has announced a distribution agreement with Southern Glazer’s Wine & Spirits (Southern Glazer’s), North America’s largest distributor of wines and spirits. Effective August 1, 2018, SGWS will become Fever-Tree’s distribution partner, with exclusivity in the on-premise channel across 29 U.S. states and Washington, D.C. Fever-Tree pioneered and leads the U.S. premium mixer category, with current market share in excess of 50 percent (Nielsen, June 2018), perfectly aligning with SGWS’ spirits portfolio.

The partnership is the first that Fever-Tree is announcing since launching its wholly-owned U.S. office in June. Prior to the new partnership, Southern Glazer’s distributed Fever-Tree in 16 U.S. states that included Alaska, Arizona, Arkansas, California, Colorado, Idaho, Illinois, Minnesota, Nevada, New Mexico, North Dakota, Oregon, South Carolina, South Dakota, Tennessee and Washington.

The partnership adds 13 new states, including Delaware, Florida, Indiana, Iowa, Kentucky, Louisiana, Maryland, Missouri, Nebraska, Ohio, Pennsylvania and Texas and Hawaii as well as Washington, D.C.

“Fever-Tree is tremendously excited to partner with Southern Glazer’s, North America’s leading spirits and wine distributor. Thanks to their extraordinary reach and dynamic portfolio of world-class spirits, we can together deliver perfect drink solutions on cocktail menus across the country. The partnership is a crucial step as we transition to Fever-Tree USA taking full responsibility for its distribution across the country.”
– Charles Gibb, Fever-Tree North American CEO

Fever-Tree Flavor Range, bottles displayed on white

Fever-Tree Flavor Range

As a result of this agreement, Fever-Tree will work closely with both Southern Glazer’s and the major spirits brands within its distribution portfolio, driving innovation, new serves and elevating the drinking experience on all occasions. This, in turn, will provide a strong platform for significant growth opportunities ahead.

Fever-Tree’s commitment and intrepid attitude to sourcing the highest quality ingredients, botanicals and taste are at the heart of all of its products, including its new Aromatic Tonic that is now launching into bars, hotels and restaurants across the U.S. through the Southern Glazer’s network.

“Our partnership with Fever-Tree brings together the highest quality market leaders on all sides, from spirits and mixers to the dynamics of the Southern Glazer’s distribution network, and thus is a natural fit within our portfolio. We see exceptional opportunities in marrying Fever-Tree’s unique mixers with the many premium spirits in our portfolio. Through our partnership, we can seamlessly improve drinking occasions across the country.”
– Brad Vassar, COO, Southern Glazer’s Wine & Spirits

For more information, visit Fever-Tree.com.

The post Fever-Tree Announces Distribution Agreement with Southern Glazer’s Wine & Spirits appeared first on Chilled Magazine.

Source: Mixology News

Jack Daniel’s Launches Bottled-in-Bond 100-Proof Tennessee Whiskey

By | Mixology News

Jack Daniel's Bottled-in-Bond, bottle and package on white, featured image

New 100-Proof Tennessee Whiskey Launches Worldwide as a Global Travel Retail Exclusive.

The Jack Daniel Distillery is honoring its commitment to quality with the release of a new 100-proof Jack Daniel’s Bottled-in-Bond Tennessee Whiskey, a permanent line extension in the Jack Daniel’s Family of Brands. Jack Daniel’s Bottled-in-Bond is a global travel retail exclusive, now available at select airports worldwide.

“Whiskey-making in the 1800’s too often produced a hodge-podge of sub-par, counterfeit and even dangerous spirits. Whiskey drinkers at times weren’t sure of what exactly they were drinking or being served. To bring a high level of safety and consistency to American whiskies, the United States Congress passed the Bottled in Bond Act which certified the quality of whiskey carrying that designation. It had to be aged at least four years and bottled at 100 proof at one distillery during a single season. The Bottled in Bond Act was passed in 1897. Mr. Jack began putting his Tennessee Whiskey in the now-familiar square bottle two years earlier in 1895. This new offering replicates those rules that were set more than 120 years ago.”
– Jeff Arnett, Jack Daniel’s Master Distiller

Jack Daniel's Bottled-in-Bond, bottle and package on white

Jack Daniel’s Bottled-in-Bond

Every drop of Jack Daniel’s is made in Lynchburg, Tennessee, charcoal mellowed and then matured in new American oak barrels crafted by its own coopers. At 100 proof, Jack Daniel’s Bottled-in-Bond is a bold Tennessee whiskey with rich flavors complemented by classic Jack Daniel’s smoothness.

“One of Jack Daniel’s most famous sayings was, ‘Every day we make it, we’ll make it the best we can,’ and the distillery in Lynchburg has been making the iconic Tennessee whiskey that way every day for over 150 years. In many ways, the introduction of Jack Daniel’s Bottled-in-Bond is a step back into the early days of the distillery when Jack Daniel was pioneering the craft of making Tennessee Whiskey. We think so much of this whiskey that we are making it a permanent member of the Jack Daniel’s Family of Brands—a cautious step we take only with the most special of new products.”
– Marshall Farrer, Senior Vice President and Managing Director, Brown-Forman Global Travel Retail

The rich, bold, 100-proof Tennessee Whiskey has an aroma of caramel with mild hints of banana and balanced caramel, vanilla and toasted oak flavors with a full-bodied mouth feel leaving a creamy, warm finish. Jack Daniel’s Bottled-in-Bond is now available in select duty-free outlets in a 1-liter bottle size and will be offered at a suggested retail price of $37.99.

For more information, visit JackDaniels.com.

The post Jack Daniel’s Launches Bottled-in-Bond 100-Proof Tennessee Whiskey appeared first on Chilled Magazine.

Source: Mixology News

Norman Bonchick, Chairman and CEO of 375 Park Ave Spirits Retires

By | Mixology News

Norman Bonchick, featured image

Beverage industry legend Norman Bonchick, Chairman and CEO of 375 Park Avenue Spirits retired August 1st, 2018 from active management of the company, although he will continue working with the privately-owned import firm in a limited capacity as a consultant.

Current President and COO Jason Schladenhauffen has been named to assume Bonchick’s duties as CEO.

“Norman’s influence on the industry throughout his storied career is unparalleled. The relationships he’s built as a result of his people first approach will leave a legacy well beyond his years. His steady hand has ably guided this company for almost 15 years and I look forward to building on those many successes in the years ahead.”
– Jason Schladenhauffen, President and COO, 375 Park Avenue Spirits

Jason Schladenhauffen

Jason Schladenhauffen

Bonchick’s career in the industry spans nearly 50 years. He got his start in 1971 at Joseph E. Seagram, where he served as the Assistant Division Manager before becoming the President of South Shore Liquors in Chicago. In 1986, Bonchick relocated to Florida where he joined National Distributing Company of South Florida and was later named Managing Director, a role he held for seven years.

In 2004, Bonchick made a major career change by joining a small importer, Van Gogh Imports, as National Sales Manager then President. At the time, the company was dedicated to a single brand, Van Gogh Vodka. In 2008, Bonchick assumed the duties of Chairman and CEO. Under his leadership the company steadily expanded by diversifying the portfolio and adding personnel.

In 2015, Bonchick brokered a deal in which Van Gogh Imports changed its company name to 375 Park Avenue Spirits, becoming an independent, yet fully integrated sales company within the Sazerac Company. This decision allowed 375 Park Avenue to benefit from Sazerac’s full array of resources and growing reach in a competitive market, thus meeting Bonchick’s goal of ensuring 375 Park Avenue Spirits would be large enough to guarantee its longevity after his retirement.

About the same time, Bonchick decided it was time to re-launch and refresh the Van Gogh Vodka brand in 2016. As part of the rebirth, Bonchick introduced a new visual identity designed to contemporize the brand and capture new consumers, while taking measures to ensure the trade dress reflected the quality of liquid on the inside.

“I am most proud of putting together a team of highly skilled and motivated people that has allowed the company to flourish. I didn’t want to just build a company. I wanted to build a family, and one of the things I most look forward to in my retirement is keeping in touch with all the great people I’ve met along this journey.”
– Norman Bonchick, Former Chairman and CEO, 375 Park Avenue Spirits

Norman Bonchick

Norman Bonchick

Based in South Florida, Bonchick plans to spend more time with his family and friends, traveling, and continuing his work with United Community Options (UCO) of South Florida, formerly known as United Cerebral Palsy of South Florida.

For more information, visit 375Park.com.

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Source: Mixology News