Monthly Archives

January 2019

Industry Veteran Steve Brecher Named CEO of Branca USA

By | Mixology News

Steve Brecher, CEO of Branca USA, featured image

Brecher to Lead New Branca USA, Headquartered in New York City.

Fratelli Branca has announced the appointment of spirits industry executive Steve Brecher to Chief Executive Officer of new venture Branca USA. The appointment comes on the heels of the Milan-based company’s announcement to create their own import company in the U.S. in early 2019.

Brecher most recently was President of Infinium Spirits. Previously, he held a series of senior marketing, commercial and strategy roles at Diageo in the U.S. and overseas. In his new role, Brecher will spearhead continued growth and increased focus for the company’s fast-growing portfolio of premium brands, led by category leaders Fernet Branca and Antica Formula. Brecher will be based in New York City where he will report to Fratelli Branca Distillerie’s Global CEO Patrick Piana

“Branca is proud to have Steve Brecher driving operations for our new venture, Branca USA. We are confident that his invaluable experience and proven track record of success in brand growth will result in significant sales expansion for our iconic portfolio.”
Patrick Piana, Fratelli Branca Distillerie’s Global CEO

“The opportunity to partner with Patrick and the Branca family on this incredible portfolio is truly exciting. The Fratelli Branca brands have histories that are so authentic and meaningful to both the trade and consumers. Fernet Branca and Antica Formula lead their respective categories, and yet both brands still remain in their early days with so much room for growth and innovation. In addition, with Branca USA now established as a leading sales and marketing organization in the United States, we’ll look to partner with other leading brands to further accelerate their performance.”
– Steve Brecher, CEO of Branca USA

Steve Brecher, CEO of Branca USA

Steve Brecher, CEO of Branca USA

The post Industry Veteran Steve Brecher Named CEO of Branca USA appeared first on Chilled Magazine.

Source: Mixology News

8 Chilled 100 Members Share Their 2019 Bar Predictions

By | Mixology News

Chilled 100 Predictions 2019, featured

As we settle into the new year, our sights are set on all the fresh and exciting things we are going to drink in 2019.

Our Chilled 100 team is looking ahead too, as they plan their bar menus and decide which spirits they want to experiment with these next 12 months. We asked eight Chilled 100 members what they think the biggest bar, cocktail and spirits trends will be this year. Check out their responses and get ahead of the booze curve in 2019.

Matthew Landan

Owner of Haymarket Whiskey Bar, Louisville, KY

“Changes to TTB labeling laws will dramatically change the whiskey market for non-distilling producers. For example, Angel’s Envy will no longer be a bourbon but instead a specialty spirit. Great transparency in whiskey leads to better educated bartenders and consumers. I also believe that bars will begin to buy bulk spirits and create their own brands and in-house bottlings.”

Matthew Landan

Matthew Landan


Brad Coburn

Owner of Pangea Alchemy Lab, Sarasota, FL

“I think we will see the use of lesser-known spirits categories in cocktail creations (i.e. shochu, l’eau de vie, sake) as well as low alcohol fermentations like kombucha, jun, tepache and kvass. I hope to see a focus on building healthy/safe spaces for industry professional and guests. And sustainability—I think a lot more programs are looking at ways to reduce their carbon footprint.”

Brad Coburn

Brad Coburn


Joe Pereira

Manager of Herbs & Rye, Las Vegas, NV

“I believe less time engaging on social media and more time and effort in getting to know each other in person. This applies to our guests at our respective bars as well. Turn your regulars into friends. Sitting down with people we like and getting to know each other beyond persona.”


Wendy Hodges

Bartender at Red Rock Casino Resort & Spa, Las Vegas, NV

“Bespoke cocktails! Not so much the cocktail menu, but actually speaking to the guests, getting to know their likes and dislikes, and creating on the fly or matching them up with classics that will give them that WOW experience.”

Wendy Hodges

Wendy Hodges


Zach McGrath

Bartender at Sunset Tower Hotel, Los Angeles, CA

Zach McGrath mixologist

Zach McGrath

“In 2019, we need to focus on the hospitality aspect of the job—really making genuine connections with the guests and providing individualized experiences.”


John Paul Longenecker

Bar Manager at Bit House Saloon, Portland, OR

“One thing we are doing @bithousesaloon is expanding the boundaries of Old Fashioneds and increasing their approachability for a more diverse style of drinker. Exploring the highlights of unique, single barrel, and most importantly, American single malt spirits, while being playful of our definition of ‘bitters’ and ‘sugar.’ We have more than a dozen Old Fashioneds on their own menu, including one with the world’s first and only Oregon Pinot Noir barrel aged American single malt. It’s incredible.”

John Paul Longenecker

John Paul Longenecker


Steven Huddleston

Beverage Manager at Hotel Bennett, Charleston, SC

“Acid replacements for citrus and large format bottled craft cocktails. We’re doing a 750 bottled cocktail program for my hotel and magnums using acids to help with sustainability. I also think tea-influenced low ABV cocktails are becoming more popular.”

Steven Huddleston

Steven Huddleston


Maxwell Berlin

Barkeep at Glai Baan, Phoenix, AZ

“This will be the year of Asian ingredients in cocktails. We will see a growth in tropical fruit usage, savory sauce, and hopefully some more Asian spirits other than sake and Japanese whisky.”

Maxwell Berlin

Maxwell Berlin

The post 8 Chilled 100 Members Share Their 2019 Bar Predictions appeared first on Chilled Magazine.

Source: Mixology News

Chillin’ with Falk Hentschel

By | Mixology News

Chillin' with Falk Hentschel, featured image

Falk Hentschel on Skiing, Travel and His Favorite Whiskey Drink

Actor Falk Hentschel, who stars in the upcoming Universal Pictures film Welcome to Marwen, is passionate about overcoming adversity. Although he plays the villain in the movie, Falk can sympathize with the heart-wrenching themes of the film.“I feel like this is the first project I’ve been involved with that’s so honest. It’s about a man who is brave enough to say, ‘I am who I am,’ who faces adversity and suffering, but gets back up,” Falk openly admits. “I’ve struggled with body dysmorphia, eating disorders, and depression, [but] all of those things don’t diminish you.” Falk is an advocate for mental health issues, and encourages people to eradicate the stigma around those tough conversations.

Born and raised in Germany, Falk grew up watching films of the American greats like Fred Astaire and Gene Kelly. At age 14, he studied ballroom dance, which started his career as a professional dancer. He toured with international acts and was a backup dancer for Britney Spears and Mariah Carey.

Falk wrote, produced, and starred in a series of short films, which led to his first major role in Knight and Day, starring Tom Cruise and Cameron Diaz. He credits Cameron with giving him the guidance and support that he needed as a young, aspiring actor. “It was really Cameron who encouraged me. She told me to never give up,” he recalls. He now pays that wisdom forward to other young artists. Soon after, Falk booked roles in The Closer, CSI, NCIS: Los Angeles, Jack the Ripper, and StreetDance 2.

Comic book fans will recognize him as Hawkman in the shows DC’s Legends of Tomorrow, Arrow, and The Flash. Welcome to Marwen, featuring Steve Carell, Eiza Gonzales, Diane Kruger, and Leslie Mann, premieres December 21. Falk took some time out of his busy schedule to answer a few questions for Chilled.

Chillin' with Falk Hentschel, posing with suspenders and hat, dapper

Chillin’ with Falk Hentschel

Tell us a bit about the projects you’re working on.

I’m currently working alongside Rosabell Laurenti Sellers and Florence Kasumba on a Syfy thriller show called Spides. It’s a classic Body Snatchers, alien invasion-type story set in modern-day gritty Berlin. I play David Leonhardt, a grumpy undercover cop. He slowly uncovers that the drug Bliss, which he’s been trying to rid the streets of, might be preparing the human body to receive alien beings that will take over the world if not stopped.

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

When I’m back home in Oregon, I love to ski Mount Bachelor in winter. It’s a dream to be so close to the mountain. I love it. I also just recently picked martial arts training back up.

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

My life partner and I love exploring new cities and doing tasting tours. So basically that means that we start at one restaurant based on friends’ or Yelp recommendations, and have a starter. There, we ask the waiter where we should grab our next course. So basically we eat ourselves through the city all night. It’s awesome—always an adventure. What types of dishes do you usually order?I love trying new things. Oftentimes, I get whatever the waiter or chef likes best. I want to be surprised, and dare myself to new tastes. Do you cook?Yup. My dad taught me to cook, and I love when I have the time and sense for it.

A big tradition in Germany is Christmas goose—roasted goose with sweet and slightly sour red cabbage and dumplings. It’s our version of the turkey dinner. I’m looking forward to cooking it again. Also, we do the Home Chef thing. They deliver all the ingredients to you with new recipes to try. It’s a great way to catch up, connect, and cook a meal together. What types of drinks do you order when out?I used to love whiskey drinks a lot. I still do. Especially with honey and lemon. But recently, I’m really enjoying Gin & Tonics. Overall, though, I’m not that much of a drinker, and rarely go out. Do you prepare drinks at home?Sometimes, but in Bend, we’ve got a lot of local breweries, so I usually just a pop a beer, sit back, and relax. Shout-out to Deschutes Brewery and its Pacific Wonderland!

Chillin' with Falk Hentschel, smiling dapper with top hat

Chillin’ with Falk Hentschel

Do you own a home bar?


Nope, but I own a mean espresso machine.

If you did, what would it be like?

I think it would be all about the lighting and mood. I would want it to feel cozy and comfortable; a place where people can sit and connect, rather than get hammered and party. What is your favorite drink/cocktail? Honey Badger (whiskey, lemon, and honey), Gin & Tonic, and Old Fashioned.  Have you ever been a bartender? No, I have not.

The post Chillin’ with Falk Hentschel appeared first on Chilled Magazine.

Source: Mixology News

4 Warming Cocktails to Mix on National Hot Toddy Day

By | Mixology News

Castle Hot Toddy, cocktail with garnish, dark background, featured image

National Hot Toddy Day comes at the perfect time every year.

As we say goodbye to the holidays and hello to a new year, we’re in the mood for a soothing, warming drink that we can sip slowly in front of a roaring fireplace or a good movie. While the original Hot Toddy recipe is a simple combo of whiskey, hot water, lemon juice and honey, we’re looking for something a little more interesting to mix up this season. These four Toddy recipes employ the help of liqueurs, bitters and even wine for an extra tasty way to celebrate this year.

The Cooper & Thief Hot Toddy, bottle and cocktail with garnish

The Cooper & Thief Hot Toddy

The Cooper & Thief Hot Toddy

Fans of red wine will appreciate this Toddy riff, created by Elliott Clark, aka the Apartment Bartender. Here, Cooper & Thief Red Wine Blend is simmered with sugar and spices to make a syrup that pairs perfectly with High West American Prairie Bourbon.

Ingredients:

  • 1.5 oz. High West American Prairie Bourbon
  • .5 oz. Lemon Juice
  • .5 oz. Cooper & Thief Red Wine Blend Spiced Syrup*
  • 3-4 oz. Hot Water
  • Burnt Cinnamon Stick (for Garnish)

Preparation: Combine bourbon, lemon juice and spiced syrup in a mug. Top with hot water and stir. Garnish with a burnt cinnamon stick.

*Cooper & Thief Red Wine Blend Spiced Syrup

Ingredients:

  • .5 cup Cooper & Thief Red Wine Blend
  • 1–2 Cinnamon Sticks, Broken in Half
  • 1–2 Star Anise
  • .5 cup Granulated Sugar
  • 8–12 oz. Hot Water

Preparation: In a saucepan, lightly simmer wine, broken cinnamon sticks and star anise until warm. Add sugar and stir until dissolved. Remove from heat and strain.


Castle Hot Toddy, cocktail with garnish, dark background

Castle Hot Toddy

Castle Hot Toddy

Instead of using honey to sweeten this Toddy variation, it gets an extra boozy kick from Celtic Honey Liqueur. A lemon peel studded with cloves adds both flair and flavor.

Ingredients:

  • 1 oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey
  • 1 oz. Celtic Honey Liqueur
  • Lemon Peel
  • 5-6 Cloves
  • 1 cup Hot Water

Preparation: Add Knappogue Whiskey and Celtic Honey to an Irish Coffee glass. Insert the cloves into your lemon peel and drop it into the glass. Very gently, muddle the lemon a few times to release the oils. Fill the glass with hot water.


Good Measure’s Hot Toddy, bottle and cocktail on bar

Good Measure’s Hot Toddy

Good Measure’s Hot Toddy

Created by the bar team at Chicago’s Good Measure, this is one of the tastiest Toddys we’ve ever had. They mix Craigellachie 13-Year-Old single malt scotch with almond liqueur and Giffard Banana du Bresil for a sweet, nutty cocktail that’s simply irresistible.

Ingredients:

  • 1.5 oz. Craigellachie 13-Year-Old
  • .25 oz. Creme De Noyaux
  • .25 oz. Giffard Banana du Bresil
  • .24 oz. Demerara Syrup
  • 3 dashes Orange Bitters
  • Dehydrated Orange Wheel (for Garnish)

Preparation: Fill mug with hot water to warm. While mug is warming up, fill a large shaker tin roughly 1/3-1/2 with hot water and carefully place small shaker tin inside. Combine all ingredients in smaller tin and stir to warm. Pour water out of mug and carefully pour the hot cocktail into mug. Top with hot water and garnish with a dehydrated orange wheel.


Fistful of Bourbon Hot Toddy, bottle with cocktail, garnish

Fistful of Bourbon Hot Toddy

Fistful of Bourbon Hot Toddy

Fans of anything mint chocolate will love this Hot Toddy, which combines Fistful of Bourbon with a mint simple syrup and creme de cacao. To make the mint syrup, add one cup of water, one cup of sugar and one cup of mint to a saucepan. Heat until the sugar is dissolved and strain.

Ingredients:

  • 2 oz. Fistful of Bourbon
  • 2 oz. Hot Water
  • .5 oz. Mint Simple Syrup
  • .5 oz. Fresh Lime Juice
  • 1 barspoon Creme de Cacao
  • 2 dashes Angostura Bitters
  • Mint Sprig (for Garnish)
  • Freshly Grated Nutmeg (for Garnish)

Preparation: Combine ingredients in a mug. Garnish with a large sprig of mint and freshly grated nutmeg.

The post 4 Warming Cocktails to Mix on National Hot Toddy Day appeared first on Chilled Magazine.

Source: Mixology News

RumChata’s Football Bottle is Perfect for Every Game Day Party

By | Mixology News

RumChata Football Sleeve, with bottle on white, featured image

One of our favorite cream liqueurs wants to jazz up your bar, just in time for the big game.

RumChata has released a fun and festive Football Bottle that’s bound to be the MVP of every viewing party you throw. Long a football season favorite at tailgates and game-watching parties, RumChata now comes with a Football Sleeve that turns the bottle into a party centerpiece.

“Our unique bottle has no comparison, except for maybe that other oblong icon, the football. Now we’re giving RumChata fans something special to add to their football season traditions by wrapping the bottle in a reusable sleeve so it looks just like a pig skin. But please don’t start throwing the bottle around, that could get dangerous.”
– Charlie Maas, RumChata Chief Marketing Officer

RumChata Football Sleeve, with bottle on white

RumChata Football Sleeve

Game day parties are usually filled with decorations supporting one team or another, which can make guests uncomfortable if they’re rooting for the opposing franchise. But RumChata is the perfect tailgating libation, no matter what team you support. The football sleeve is festive without being polarizing, so everyone at your bash can get into the spirit.

If you’ve never had RumChata before, you’re in for a treat. They start with a unique blend of five-times distilled Caribbean rum that’s blended with the finest dairy cream from Wisconsin. Then they add their secret spice mix to give it an irresistible flavor that everyone will love. Its versatility allows you to it enjoy straight as a refreshing chilled shot on a hot game day or mixed with your favorite whiskey, coffee or hot chocolate for those icy kick-offs.

The RumChata Football Bottle is currently available in select markets for a suggested retail price of $19.99. The sleeve will be available nationwide in time for kickoff in the fall of 2019.

The post RumChata’s Football Bottle is Perfect for Every Game Day Party appeared first on Chilled Magazine.

Source: Mixology News

Chilled Drink of the Week: The Jolly Green Mamont

By | Mixology News

The Jolly Green Mamont, bottle and cocktail, marble table, cocktail napkin, featured image

The Spirit of Adventurous Mixing with Mamont Vodka.

Mamont Vodka’s brand mantra is to discover the spirit of adventure. To celebrate January being Bloody Mary Month, they asked one of the seasoned members of New York’s CHILLED 100 to take a flying leap into the unknown and create a Bloody Mary that personifies adventure. Here is Juan Arboleda’s take on the popular brunch cocktail, one that is super clean and flavorful!

“My drink is called The Jolly Green Mamont, and the inspiration behind it is simple. Mamont’s bottle and packaging are so unique, I felt I had to do something equally unique with the drink. So, I decided to do a clarified green Bloody Mary using Mamont Vodka.”
– Juan Arboleda

The Jolly Green Mamont, bottle and cocktail, marble table, cocktail napkin

The Jolly Green Mamont

The Jolly Green Mamont

By Juan Arboleda

Ingredients:

  • 1.5 oz. Mamont Vodka
  • 5 oz. Vegetable Puree*
  • handful of Cilantro
  • Dehydrated Lime

Preparation: Add the Mamont Vodka and Vegetable Puree to a mixing glass and stir well. Pour into a Collins glass with ice. Garnish with cilantro and dehydrated lime wheel. 

*Vegetable Puree

Ingredients:

  • 1 lb Tomatillos
  • 2 Cucumbers
  • 2 Garlic Cloves
  • .5 Green Serrano Peppers
  • .5 Jalapeño Peppers
  • thin slice piece of Lemongrass
  • 1 tbsp. Fresh Horseradish
  • 1 tsp. Smoked Sea Salt
  • 1 oz. Lime Juice

Preparation: Lightly crush tomatillos, cucumbers, garlic, Serrano pepper and jalapeño with the smoked sea salt, lemongrass and fresh horseradish in a large container. Add to a blender with the lime juice and purée until smooth. Pour the puree into a cheesecloth-lined strainer or colander set over a bowl and leave in the refrigerator to strain overnight. In the morning, discard the pulp.


Meet Juan Arboleda

Chilled 100 Member, New York

Juan began his career as a barber, then a comedian, which led him to be a doorman at Employees Only. After almost four years on the door, the owners gave him an opportunity to dive behind one of the bars. In the course of two years, he went from bar back, to bar manager, to beverage director, and never looked back.

In the past three years, Juan has gone on to open more than 12 bars and restaurants in the New York City area. In each project, he meticulously crafts unique cocktails, beer and wine menus, bar design, and drives it all home by training the staff on culture and presence behind the stick.

Juan Arboleda - Chilled 100 Member, New York

Juan Arboleda – Chilled 100 Member, New York

The post Chilled Drink of the Week: The Jolly Green Mamont appeared first on Chilled Magazine.

Source: Mixology News

6 Best Bourbons for an Old Fashioned

By | Mixology News

Best Bourbons for an Old Fashioned, bottle varieties on white, featured image

For whiskey cocktail lovers, the Old Fashioned is king.

While most other classics call for a specific type of whiskey, the Old Fashioned is open to all, whether you’re a fan of sweet bourbon, spicy rye or even Irish whiskey. While we love each one for a different reason, bourbon gives the drink a rich sweetness and deep oaky flavor that’s simply irresistible. If you’re trying to mix up a bourbon Old Fashioned for yourself, these six bottles do the job well.

Elijah Craig Small Batch ($30)

Elijah Craig Small Batch is one of our favorite bourbons, hands down. Not only is it incredibly smooth and flavorful, it boasts an excellent price point for the quality. This full-bodied bourbon delivers rich flavors of warm spice and subtle smoke to the classic Old Fashioned and gives it a sweet, toasty finish. Garnish the cocktail with a syrupy Luxardo maraschino cherry for an extra rich finish.

Elijah Craig Small Batch 1789, bottle on white

Elijah Craig Small Batch 1789


Buffalo Trace Kentucky Straight Bourbon Whiskey ($29)

We can always count on Buffalo Trace to deliver consistent quality and wide availability, no matter where in the country you might be. They’ve been distilling bourbon the same way for more than 200 years, so we trust the liquid in every bottle is delicious. This whiskey adds serious depth to an Old Fashioned and lends notes of brown sugar, toffee and dark fruit. If you’re a fan of classic flavors, you’ll love Buffalo Trace in the Old Fashioned.

Buffalo Trace Kentucky Straight Bourbon Whiskey, bottle on white

Buffalo Trace Kentucky Straight Bourbon Whiskey


Hudson Whiskey Baby Bourbon ($61)

While Baby Bourbon is more of a splurge than the other whiskies on this list, the liquid is totally worth the price tag. This bourbon is truly special stuff. It’s distilled from 100 percent Empire State corn that’s sourced within 10 miles of the distillery, and it’s aged in small barrels to give it more wood contact. In an Old Fashioned, it adds mellow notes of vanilla and caramel with a fantastically smoky twist.

Hudson Whiskey Baby Bourbon, bottle on white

Hudson Whiskey Baby Bourbon


Wild Turkey Longbranch ($39)

This Texas-inspired bourbon is a collaboration between Wild Turkey and the brand’s most recent creative director, Matthew McConaughey, and it’s a delicious addition to their portfolio. To pay homage to the Lone Star State’s barbecue culture, Longbranch is infused with mesquite and oak charcoals, which lend a smoky, slightly savory flavor that isn’t overwhelming. This stuff is like summer in a glass, and it gives the Old Fashioned notes of peaches, honey and brown sugar. Not to mention the bottle is beautiful, so it makes a great gift for the cocktail enthusiast.

Wild Turkey Longbranch, bottle on white

Wild Turkey Longbranch


Four Roses Small Batch ($34)

This highly-awarded bourbon is covered in medals for a reason. While Four Roses already makes an excellent namesake spirit, their Small Batch bottling is perfectly balanced and exceptionally affordable for its high quality. On the palate, it delivers bursts of red berries and spice with a rich, smooth finish. If you’re new to the Old Fashioned (or simply love easy-drinking), Four Roses Small Batch is a best bet.

Four Roses Small Batch, bottle on white

Four Roses Small Batch


Heaven Hill Kentucky Straight Bourbon ($9)

Heaven Hill is one of the oldest distilleries in America, and their Kentucky Straight Bourbon is one of the best values for any home bar. For less than $10, this iconic bourbon will add candied, spiced notes and a classic vanilla-tinged finish to the Old Fashioned. It carries an almost citrusy note, so fans of brighter cocktails will love mixing this into their drink. If you’re a bourbon lover and have yet to try this bottling, there is no time like the present to get acquainted.

Heaven Hill Kentucky Straight Bourbon, bottle on white

Heaven Hill Kentucky Straight Bourbon

The post 6 Best Bourbons for an Old Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Spider Island Rum Wins Gold at Prestigious Artisan Awards Competition

By | Mixology News

Spider Island Rum, bottle with award on white, featured image

Sebago Lake Distillery has announced that its Spider Island Rum has won a coveted gold medal at the 2018 Artisan Spirits Awards.

Sebago Lake Distillery is the dream of five long-time friends who opened their own distillery, energized by Maine’s long and storied history of rum production. Spider Island Rum is the team’s dark amber, molasses-based rum blended with aromatics. Artisan Award judges describe Spider Island Rum as “Dark Rum, bold molasses and caramel flavors, smooth, perfect for sipping neat.”

“Spider Island Rum, like all of our handcrafted rums, is 100% pot distilled in small batches using only the finest, all natural and gluten free ingredients. Each step of the process—mashing, fermenting and distilling—is undertaken from scratch right here at the distillery. There are no fancy column stills or electronic controls—every valve is turned by hand and every batch is tasted and refined to perfection. We’re making exceptional rums that are approachable for those who don’t generally drink their spirits neat but complex and interesting enough for experienced whiskey drinkers.”
– Dan Davis, Sebago Lake Distillery’s Co-Founder and Head Distiller

Spider Island Rum, bottle with award on white

Spider Island Rum

Artisan Awards is an annual competition that showcases spirits from around the world, made in the traditional way, by people who truly love what they do—craftsmen, creating rare, handmade, organic, single barrel products that keep consistency year after year. Artisan Awards employs experts in each category to judge through blind tastings of each product submitted.

“We believe the passion that we have shared since our dream first took shape is evident in every drop of Sebago Lake Rums. We are honored that the Artisan Awards recognize this passion and dedication in our Spider Island Rum. Winning a gold medal is a testament to our commitment to consistently producing and delivering outstanding rums.”
– Dan Davis

For more information, visit SebagoLakeDistillery.com.

The post Spider Island Rum Wins Gold at Prestigious Artisan Awards Competition appeared first on Chilled Magazine.

Source: Mixology News

Chilled New Brew Review

By | Mixology News

The Hemperor HPA, featurd image

Located in Fort Collins, Colorado, is the ever-famous, employee-owned brewery New Belgium Brewing.

New Belgium has been supplying the world with fine brews since 1991, and its most famous beer, Fat Tire, is a popular choice among both new craft beer drinkers and veterans alike. The brewery also offers seasonal delights, a Voodoo Ranger series, a Belgian collection, barrel-aged brews, and mouth-puckering sours.

Now, with the enlightened cannabis industry booming to great heights all around the surrounding area, New Belgium has decided to show its support and involvement within the cannabis community with its new release, Hemporer HPA. This beer is brewed up using a special method of recreating hemp terpene flavors in the beer, along with hemp seeds and a load of hoppy goodness, with a goal to spread awareness, as well as help support the legalization of industrial hemp throughout the United States.

The Hemperor HPA, bottle and glass

The Hemperor HPA

Photo Courtesy of New Belgium Brewing

The initial opening of the bottle erupted aromas into the surrounding air and was reminiscent of walking straight into a Colorado dispensary, with a dank, skunking smell that seemed to almost give an illusionary contact high (Quick note: This beer doesn’t contain any THC).

After pouring the HPA in a glass, it presented a clear, light-golden color with a foamy head that retained quite well. As the beer warmed and the dank aroma settled, it began to present aromas of roasted wood and resin characters along with notes of citrus and floral hops and lemon peel.

Each sip was a dive into a complexity of mingled flavors of hop resin, ruby red grapefruit, and a slight smoky character with an overall sweetness that complemented the moderate bitterness profile and gave a great balanced, smooth finish that left the palate dry and desiring more.

The post Chilled New Brew Review appeared first on Chilled Magazine.

Source: Mixology News

New Belgium Brewing Releases a Hemp HPA

By | Mixology News

Zuma Zacapa Live Solera Cocktail, featured image

Zuma Las Vegas, recently launched the “Zuma Zacapa Live Solera” installation, on the one-year anniversary of the global partnership with Ron Zacapa, joining nine other Zuma locations worldwide.

The custom-designed cocktail theater installation is displayed at the bar at Zuma restaurants across the world, each cocktail delivering a unique taste inspired by the location.

Zuma Zacapa Live Solera Barrel tap

Zuma Zacapa Live Solera Barrel Tap

Photo by Zuma

The Zuma Zacapa cocktail served from the barrel system is Zuma’s twist on a Vieux Carré cocktail. The bubble gum-inspired essence gets it flavor from the combination of the Zacapa 23-year-old Rum, Bulleit Bourbon, Peychaud Bitters, Bitter Truth Elixier, Bitter Truth Golden Falernum, Vya Extra Dry Vermouth and Mancino Sweet Vermouth.

“The idea was to reflect what Zuma is and how we respect and adapt our cocktail menu accordingly with the city we are in.  Seventy-five percent of our menu is identical globally but we always let space for local inspiration and creativity which make each and every Zuma unique.”
– Jimmy Barrat, Zuma’s Global Bar Development Director and man behind the Zuma Zacapa inspiration

Zuma Zacapa Live Solera Cocktail

Zuma Zacapa Live Solera Cocktail

Photo by Zuma

Other Zuma Zacapa flavor essences include Dubai’s rose & saffron, kaffir lime and camel cheese, London’s rhubarb, nettle and raspberry and Miami’s nori & pineapple, coconut and cocoa nibs.

Tell us about the Live Solera System.

The live solera system is inspired by the way Spanish were aging sherry, a succession of containers filled with the product over a series of equal aging intervals, and how this applied to the rum production. The ‘live’ part here is very important, it is where the theatricality is, the system contains 20L of the cocktails we need to pour a freshly-made batch on it to get a last minute aged and flavor version.

What was the inspiration for this ‘cocktail theater’ in your bar?

I came across the live solera system that Tristan Stephenson (Fluid Movement) and Thomas Aske (Fluid Movement co-founder) created for their bar and I found the idea genius. James Shearer (Zuma’s Global Beverage Director) and I, being good friends with them, decided to propose a collaboration on taking the system to the next level. The system itself represents perfectly what we try to achieve with our bar program – mainstream yet each and every city we are in has a flavor that is unique and inspired from its location. The cocktail recipe that goes inside the solera is exactly the same everywhere, but the season of the wood is different and inspired by its environment.  Ultimately the final result has its own twist. It reflects perfectly on our philosophy and the importance of the wood.

Zuma Zacapa Live Solera Barrels

Zuma Zacapa Live Solera Barrels

Photo by Zuma

Talk to us about the Zuma twist on Vieux Carre cocktail?

The original 1930’s recipe calls for rye, cognac, sweet vermouth and Benedictine. We keep the complexity of the flavors but adapt it around the obsession and love we have for Ron Zacapa 23. Our version elevates the Guatemalan beauty blending it with bourbon, our own vermouth blend, a hint of falernum and some spice.

Why bubble gum-inspired flavor in Las Vegas?

It is not only bubble gum – the first two barrels are inspired by the flavors of American breakfast, banana and maple syrup. The bubble gum inspiration comes from that with a hint of sweet perfume.

The post New Belgium Brewing Releases a Hemp HPA appeared first on Chilled Magazine.

Source: Mixology News