November 2019

BACARDÍ is one of the most iconic spirits brands in the world.

The rum house has been around for more than 150 years, and it continues to push innovation with each passing decade. To learn more about how BACARDÍ celebrates its heritage and history, we chatted with Lisa Pfenning, the Vice President Americas, BACARDÍ Rum Portfolio. Pfenning shares insight about how the company got started, how they’ve adapted to modern times and how they are leading the spirits industry in sustainability initiatives.

Lisa Pfenning of BACARDÍ

Could you talk a bit about how the Bacardi family started making rum for those people who aren’t familiar with the history?

BACARDÍ is a family owned business founded by Don Facundo Bacardi in 1862, who created a new style of smooth, drinkable rum. His innovative methods of crafting rum revolutionized the spirits industry in the 1800s and are still used by the Maestros de Ron of BACARDÍ today.

Don Facundo pioneered key rum-making techniques, including the isolation of a single strain of yeast from nearby sugarcane fields. The new BACARDÍ blends were a delight to Cuban residents who had known only the harsh and fiery local “ron.” They welcomed the taste of smooth, mixable rums branded with an elegant and intriguing black bat on the label. The rum soon became popular outside of Cuba with visitors coming from the United States and eventually [experienced] worldwide popularity.

What are some of the things that BACARDÍ as a company has done in the same way for years? What are some ways they are building on their heritage and adapting processes for modern times?

BACARDÍ remains a family-owned business and takes pride in its deep heritage and history as innovative rum makers for generations. Each bottle of BACARDÍ Superior is still created using the same strain of yeast that Don Facundo isolated many years ago. Our Maestros de Ron are carefully chosen and trained in seven generations of rum-making expertise to ultimately have the honor of shaping and crafting our products. With their uncompromising pursuit of quality, our rums have been expertly blended for a smooth, drinkable product for many years.

Although BACARDÍ is rooted and guided by its strong heritage, the company also embraces a bold entrepreneurial spirit inspired by Don Facundo. The brand is always looking to innovate and launch new products. Most recently, BACARDÍ launched its most refreshing flavor innovation yet, BACARDÍ Lime, this past spring. We’re pleased that the newest flavor is doing well on the market, as consumers continue to seek out more high-quality, natural flavors.

Are there any expressions BACARDÍ has released to celebrate its heritage? What was the inspiration behind them?

A few years ago in 2012, BACARDÍ celebrated 150 years of history and success. That year, to commemorate the rum-making standards created by Don Facundo, several of our Maestros de Ron combined their extraordinary talents to create a very special and rare limited-edition BACARDÍ rum—Ron BACARDÍ, de Maestros de Ron, Vintage, MMXII, a blend of the finest BACARDÍ rums laid to rest in oak barrels during the past 20 years.

More recently, as part of the brand’s commitment to innovate the rum industry, BACARDÍ launched two new premium products, BACARDÍ Añejo Cuatro and BACARDÍ Gran Reserva Diez, along with a new repackaging of BACARDÍ Reserva Ocho to complete the phenomenal portfolio. The launch and focus on premium aged rums are a celebration of the brand’s deep heritage that hope to inspire a new generation of rum drinkers. Although the launch of the premium products is more recent, the Bacardi family has enjoyed sipping rums for years, including BACARDÍ Reserva Ocho, which was originally created as a personal reserve for seven generations. BACARDÍ remains a family owned business and is thrilled to share its family traditions with other spirits enthusiasts around the globe.

BACARDÍ is leading the way in the spirits industry when it comes to sustainability initiatives. Has this always been a priority for the brand, or was it a recent choice to be more eco-conscious?

BACARDÍ has been focused on sustainability efforts for a number of years. We began tracking global impact on the environment in 2006 and have since made notable improvements in several areas, including water use efficiency and reduced GHG intensity. Building on current programs and efficiencies that reduce its environmental impacts, the Bacardi Limited “Good Spirited” environmental sustainability program sets specific goals in Responsible Sourcing, Global Packaging and Operational Efficiencies in reducing greenhouse gas emissions and water use to help the company reach its vision of a net zero impact.

Last year, Bacardi Limited and Lonely Whale joined forces to help rid the environment of single-use plastic, including the goal to eliminate one billion single-use plastic straws by 2020. Through a series of corporate and brand collaborations, events, and calls-to-action around the world, the brand has encouraged consumers to join the campaign entitled #TheFutureDoesntSuck.

This fall, BACARDÍ launched the newest component of the partnership, the Straw Vinyl program, through which we are collecting single-use plastic straws from 55 bars across the country to upcycle them into limited-edition vinyl records. The final upcycled limited-edition vinyl records will become available for purchase on Giving Tuesday, December 3, exclusively on LonelyWhale.com. One hundred percent of the proceeds from the straw vinyl will go back to Lonely Whale.

Additionally, on a local level, our BACARDÍ ambassadors host beach clean-ups in their cities, the most recent happening in September. As a company, we’re so proud to support efforts like these on both a national and local scale!

The post Lisa Pfenning of BACARDÍ Talks About the Brand’s Heritage and History appeared first on Chilled Magazine.

Source: Mixology News

Budgeting can be difficult no matter what type of job you work.

But because bartenders often get paid in cash tips and are rarely offered health insurance or 401k plans, it can be extra difficult to budget and save if your career is behind the stick. But it’s certainly not impossible to save money as a bartender if you stick to a solid plan. To help us navigate the best way to set yourself up, we sat down with Benjamin Sargent, a Certified Public Accountant who works with a lot of freelancers on budgeting and tax preparation. Sargent gave us some expert tips on getting your finances into tip-top order if you’re working as a bartender.

Navigating Bartender Finances

When It Comes to Health Insurance, Paying More Often Pays Off

If you’re a bartender in the United States, you’re aware of the high cost of health insurance. Unless you work for a big, corporate restaurant group, chances are that the establishment for which you work does not offer health insurance. We’ve been there; so, we know that researching and choosing a health plan of your own can be daunting. With so many choices and confusing jargon, it can be difficult to decide which course of action is best for you, especially if you’re fairly healthy with no chronic illnesses.

But one thing Sargent does recommend when choosing a healthcare plan is to keep the deductible in mind. “When it comes to selecting a health insurance plan, a higher deductible will usually give a lower monthly premium,” he says. “But if you end up getting hurt and hitting those deductibles, you may end up paying a lot more in the end with a high deductible plan.” Even though low monthly payments may seem appealing in the beginning, sometimes paying a little extra will save you money in the long run.

When choosing a health plan, don’t be bashful about asking for help. Contact a friend (or heck, even a parent—we’re not judging!) who is more knowledgeable about the subject to help you navigate your choices. While you may not always end up with something completely perfect, having insurance will likely save you money in the long run.

Properly Plan for Expenses

Getting paid in cash tips is pretty great, but it does have its downfalls. Some shifts are more lucrative than others, so you really have to plan for those weeks when not as much cash is flowing in. But as you get into the groove of a job, you’ll start to learn more about payment patterns and get an idea of when you’re going to have up weeks and down weeks. Sargent says it’s important to pay attention to these ebbs and flows so you can budget accordingly. “While it’s hard to do, try to plan your fixed expenses (rent, bills, etc) around what your lower average week is, and then use the better weeks to either save or catch up on any surprise overages,” he says. “It’s not easy, especially in a high-cost city like New York, but that’s the best way.”

If you plan your expenses around weeks when you bring in less money, you’re less likely to be in the red when a big expense comes along. And it will be easier to save for long term goals like retirement, or even for that long weekend trip you’ve been planning. Yes, it is tough to do, but you’ll be happy after looking at what a year of saving can do for your bank account.

Have a Savings Goal

Saving money is easier said than done. We’ve all received a fat paycheck that we’ve decided to spend on something fun instead of depositing it directly into a savings account. So, having a savings plan is going to make putting money away that much easier because you have clear goals of where you want that money to eventually go. Sargent says an emergency fund that covers one month of your expenses should be your first savings goal. That way, when a surprise expense (or even a layoff) comes along, you’ll be prepared.

“This one isn’t a one-size-fits-all answer, but if you’re able to survive on the leaner weeks, those better weeks should first go towards building (or refilling) a small emergency fund (one month of expenses), then paying off debt, then finally putting more aside in savings towards your longer-term goals,” Sargent says. Even if you’re paying off debt in smaller amounts every month, make sure your minimum payment is at least more than the interest being accrued so you’re actually making progress. And of course, saving for those long-term goals may seem impossible, but even putting away 10 percent of your weekly take home pay will make a bigger difference than not saving anything at all.

Technology Can Help

We’re constantly on our phones, so we might as well download an app that can help properly keep track of finances. “For personal budgeting, Mint.com is one of the best-supported apps and can definitely help get a handle on where your money is going each month,” Sargent says. Mint is a great choice, especially if you’re a personal finance newbie. If you hate math, Albert is great because it uses an algorithm to determine how much you can save each month. And Clarity Money is awesome if you’re a serial subscriber because it helps cancel those unwanted accounts that are draining your wallet without you even realizing.

While these apps are super helpful, taking care of your finances is up to you in the end. “It’s easy to get caught up in what tool is best, but the biggest thing is that you do it, regardless of whether it’s an app, spreadsheet or pencil and paper,” Sargent says. “It’s the doing that’s important, not the how.”

As part of their continued wellness advocacy initiatives, The Perfect Purée of Napa Valley sponsors this series on maintaining life balance in the bartending industry. Bartenders may request a complimentary sampling of their premium fruit purées, concentrates and blends at PerfectPuree.com/ChilledSample.

The post 4 Expert Tips on Navigating Bartender Finances appeared first on Chilled Magazine.

Source: Mixology News

Long Island Iced Tea, Jungle Juice, the Sazerac—these are just a few cocktails that were specifically designed to hit consumers with a powerful punch.

They combine different spirits in a clash of flavors that surprisingly complement each other. But of all the drinks created for their potency, none are quite as elegant as the French 75. Named after the powerful French 75mm field gun, this cocktail has quite the kick.

The most common version of the French 75 is composed of gin, champagne, lemon juice and sugar. It’s the perfect drink if you want to take brunch to the next level because the lemon and champagne create a crisp start, while the gin finishes with a floral note. Some people substitute cognac or rum for gin, which warm up the flavor considerably. Whichever spirit you choose, the sugar will soften the bite, making this cocktail dangerously easy to drink. But the recipe you commonly see now is a bit different from where it began.

Although the history of the drink is murky, some say the French 75 was created in 1915 during WWI at the New York Bar in Paris. The infamous barman, Harry MacElhone, created the cocktail and then published it in his book, Harry’s ABC’s of Mixing Cocktails, in 1922. It was named “The 75” and consisted of Calvados, gin, grenadine and absinthe. The same year, bartender Robert Vermeire published his own book, Cocktails. How to Mix Them, with his “75” recipe. Although he credits MacElhone in his book for the drink, Vermeire decided to incorporate lemon into the mix. While MacElhone was the first to create the “75,” it got the name “French 75” and the current recipe from a third author, Judge Jr. Judge wrote Here’s How in 1927 with a slightly different variation of ingredients that has since become the industry standard. The French 75 may have passed through many hands before it settled in its current form, but its powerful punch still remains the same.

French 75

French 75

Ingredients:

• 2 oz. London Dry Gin
• .5 oz. Fresh Lemon Juice
• .5 oz. Simple Syrup
• Champagne or Dry Sparkling Wine (to Top)
• Lemon Twist (to Garnish)

Preparation: Add the first three ingredients to a shaker tin with ice. Shake and strain into a champagne flute. Top with chilled champagne and garnish with a lemon twist.

The post How To Mix a Perfect French 75 appeared first on Chilled Magazine.

Source: Mixology News

Siggie The Vintage Man, The Hybrid Performer Who Strives to let Vintage music Relive Its Prime!

A combination of Merle Haggard, Bob Dylan, Leonard Cohen, and Townes Van Zandt would equate to Siggie The Vintage Man. Siggie is an artist that values not only the quality of his sound but also the enjoyment of his fans. His storytelling and interaction with the audience generates an immersive experience for all. His Americana style covers and originals provide sounds that will keep you clapping, singing, and stomping. Two notable quotes by Siggie that convey his themes as an artist are: “There’s a whole lot of voltage in the vintage,” and “Changing the world one song at a time.” Chilled sat down with Siggie to learn about his favorite drinks and bartending past.

Chillin’ With Siggie The Vintage Man

Tell us about the projects you are working on?

I finished my current major project last week, which was my new EP (recorded in Nashville) called “From Where I Need to Be.” I am going to take a little break for a few months now.

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

Spend time with family, fish, and watch baseball. However, I am not a couch potato because I can’t sit still for too long.

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

I am up for most anything, but if I were to pick a favorite style it would be Mediterranean.

What types of dishes do you typically order?

I tend to gravitate to Falafel, Kabobs, or a meze plate from a Mediterranean restaurant.

Any favorite bars?

I really love the dive bars, nothing better than hanging with the salt of the earth folks.

What drinks do you order when out?

Mostly a double Grey Goose on the rocks with a lemon twist, but I have also been known to indulge in a nice whisky poured neat.

Chillin’ With Siggie The Vintage Man

Do you prepare drinks at home?

Well, I usually start with two beers in the hot tub every night if possible before dinner (when I am not performing) and then usually I will pour myself a whisky neat to wind down.

Tell us about your home bar. What is it stocked with?

Several different brands of vodka, some of Sammy Hagar’s Cabo Wabo Gold Tequila, a few different local distilled bourbons, and some beer.

What’s your favorite drink?

Vodka on the rocks with a twist.

Have you ever been a bartender?

Yes, I bartended at many different establishments in my younger years. Mostly when I lived in Colorado.

 If you could share a drink with anyone, who would it be?

The late Leonard Cohen hands down.

The post Chillin’ With Siggie The Vintage Man appeared first on Chilled Magazine.

Source: Mixology News

Minneapolis and St. Paul may be known as the “City of Lakes,” but there’s a lot to be said for their beer scene, too.

In fact, Minnesota’s largest metropolitan area is home to some incredible breweries, including longtime favorites and new kids on the block. These seven breweries are sure to quench your thirst next time you’re in the Twin Cities.

Fulton Brewing

Fulton Brewing is a success story out of the North Loop and Northeast neighborhoods. With a footprint in both spots, including a taproom, kitchen and full brewing facilities, Fulton has become Minnesota’s fourth-largest brewery by volume. Be sure to try their Lonely Blonde American Blonde Ale, Sweet Child of Vine IPA or their new line of hard seltzers. Pro tip: blood orange is the best seltzer flavor!

Fulton Brewing

Surly Brewing Company

Surly Brewing Company has brew facilities in both Brooklyn Center and Minneapolis, and visitors should spend time at the “Destination Brewery” in the historic Prospect Park neighborhood of MPLS. With a beer hall and restaurant, private event venue, upstairs pizza parlor, and 29 rotating taps, there’s a lot for guests to enjoy at Surly. During warmer months, there’s even an outside beer garden. Surly is especially noteworthy for being the impetus to change some of Minnesota’s archaic bottling laws, and they deserve a lot of credit for the craft beer boom in the state. Sip on their large portfolio of IPAs and hoppy brews, a funky rosé-inspired ale, malt-forward choices, and special small batch options.

Lift Bridge Brewing Co.

Lift Bridge Brewing Co. in nearby Stillwater, Minnesota is another winner. This suburban spot offers brewery tours on the weekends and boasts the oldest taproom still in operation in the state. Enjoy the town’s historic lift bridge that inspired the brewery name on your visit—it’s one of three left like it in the whole country. Then sample their well-loved flagship beers, seasonal releases, hard seltzers and booze-free old-fashioned sodas.

Lift Bridge Brewing Co.

Barrel Theory Beer Company

Barrel Theory Beer Company calls the the trendy Lowertown enclave of St. Paul its homebase for a brewery and taproom. Try the Minnesotan IPA, charmingly called Boat Shoes. In fact, check out some of the other entertaining names from the Barrel Theory line up like the Rage Quit Pilsner, Shredder McGavin Double IPA or Yas Queen Berliner. Bonus: imbibers can grab takeout from their favorite local eateries to enjoy in the taproom.

Utepils Brewing

Utepils Brewing offers a scenic urban experience at their facility that overlooks Bassett Creek in Minneapolis’ Harrison neighborhood. This company embraces the Scandinavian roots of the early settlers of Minnesota with their unique name—utepils is Norwegian for the first beer enjoyed in the sunshine after a long, dark winter. Their beer-making is inspired by old European masters, and the menu features Bavarian style Hefeweizen, Belgian style Ale, Dry Irish Stout, Czech style Pilsner and more. Visit during warm months for maximum enjoyment of the outdoor beer garden.

Utepils Brewing

Dangerous Man Brewing Company

Our final suggestion is the NE Minneapolis-based Dangerous Man Brewing Company. Enclosed in a former bank, this innovative operation is known for cool brews like Peach Berry Milkshake IPA and Peanut Butter Porter. The small-batch focus allows for maximum creativity and ever-changing taps. For those in a hurry, check out their nearby Growler Shop for takeout beer and merchandise.

While this article touches on some favorites of the Twin Cities beer scene, there are so many more inventive microbrewers and established behemoths to discover throughout the area. So get out and explore the wonderful, weird and wacky world of Minnesota breweries.

Dangerous Man Brewing Company

The post 7 Twin City Breweries You Need to Visit appeared first on Chilled Magazine.

Source: Mixology News

Minneapolis and St. Paul may be known as the “City of Lakes,” but there’s a lot to be said for their beer scene, too.

In fact, Minnesota’s largest metropolitan area is home to some incredible breweries, including longtime favorites and new kids on the block. These seven breweries are sure to quench your thirst next time you’re in the Twin Cities.

Fulton Brewing

Fulton Brewing is a success story out of the North Loop and Northeast neighborhoods. With a footprint in both spots, including a taproom, kitchen and full brewing facilities, Fulton has become Minnesota’s fourth-largest brewery by volume. Be sure to try their Lonely Blonde American Blonde Ale, Sweet Child of Vine IPA or their new line of hard seltzers. Pro tip: blood orange is the best seltzer flavor!

Fulton Brewing

Surly Brewing Company

Surly Brewing Company has brew facilities in both Brooklyn Center and Minneapolis, and visitors should spend time at the “Destination Brewery” in the historic Prospect Park neighborhood of MPLS. With a beer hall and restaurant, private event venue, upstairs pizza parlor, and 29 rotating taps, there’s a lot for guests to enjoy at Surly. During warmer months, there’s even an outside beer garden. Surly is especially noteworthy for being the impetus to change some of Minnesota’s archaic bottling laws, and they deserve a lot of credit for the craft beer boom in the state. Sip on their large portfolio of IPAs and hoppy brews, a funky rosé-inspired ale, malt-forward choices, and special small batch options.

Lift Bridge Brewing Co.

Lift Bridge Brewing Co. in nearby Stillwater, Minnesota is another winner. This suburban spot offers brewery tours on the weekends and boasts the oldest taproom still in operation in the state. Enjoy the town’s historic lift bridge that inspired the brewery name on your visit—it’s one of three left like it in the whole country. Then sample their well-loved flagship beers, seasonal releases, hard seltzers and booze-free old-fashioned sodas.

Lift Bridge Brewing Co.

Barrel Theory Beer Company

Barrel Theory Beer Company calls the the trendy Lowertown enclave of St. Paul its homebase for a brewery and taproom. Try the Minnesotan IPA, charmingly called Boat Shoes. In fact, check out some of the other entertaining names from the Barrel Theory line up like the Rage Quit Pilsner, Shredder McGavin Double IPA or Yas Queen Berliner. Bonus: imbibers can grab takeout from their favorite local eateries to enjoy in the taproom.

Utepils Brewing

Utepils Brewing offers a scenic urban experience at their facility that overlooks Bassett Creek in Minneapolis’ Harrison neighborhood. This company embraces the Scandinavian roots of the early settlers of Minnesota with their unique name—utepils is Norwegian for the first beer enjoyed in the sunshine after a long, dark winter. Their beer-making is inspired by old European masters, and the menu features Bavarian style Hefeweizen, Belgian style Ale, Dry Irish Stout, Czech style Pilsner and more. Visit during warm months for maximum enjoyment of the outdoor beer garden.

Utepils Brewing

Dangerous Man Brewing Company

Our final suggestion is the NE Minneapolis-based Dangerous Man Brewing Company. Enclosed in a former bank, this innovative operation is known for cool brews like Peach Berry Milkshake IPA and Peanut Butter Porter. The small-batch focus allows for maximum creativity and ever-changing taps. For those in a hurry, check out their nearby Growler Shop for takeout beer and merchandise.

While this article touches on some favorites of the Twin Cities beer scene, there are so many more inventive microbrewers and established behemoths to discover throughout the area. So get out and explore the wonderful, weird and wacky world of Minnesota breweries.

Dangerous Man Brewing Company

The post 7 Twin Cities Breweries You Need to Visit appeared first on Chilled Magazine.

Source: Mixology News

One of our favorite events of the year, the San Antonio Cocktail Conference (SACC), is on the horizon, and we’re getting so excited for all of the amazing events on the roster.

Now in its ninth year, SACC brings together some of the country’s top bartenders, enthusiasts and brands for five days of parties, educational seminars and guided tastings to celebrate craft cocktail culture. Tickets are on sale now for the January 2020 event, and all proceeds are donated to children’s charities that are dedicated to shelter, safety, healthcare, mental health and food stability.

SACC Ice Sculpture

While there are too many amazing events to mention here (you can see the full schedule on SACC’s website), here are a few of the fun, cocktail-filled happenings to expect from this year’s conference:

Live Music and Cocktails

Mezcal & Amaro – The Myths & The Folklore: This seminar takes a deep dive into how these two spirits were once used for medicinal purposes, how they are consumed today and how to use them in cocktails for both recreational and therapeutic purposes. The panel includes Danny Mena of Mezcales de Leyenda, Fabio Parziano of Amaro del’Etna, and author and bartender Gaby Mlynarczyk.

Tasting Class

Opening Night at the Majestic Theater: This kickoff event is not to be missed! The Majestic Theater will act as a beautiful backdrop for an evening of fun, which includes brand experiences, live music, cocktails and delicious bites.

Bartender Garnishing Drink

Go Ahead, Play With Your Whiskey!: In this educational seminar, Heather Greene will lead an interactive experience where attendees will get a chance to nose, taste, blend, batch and proof the spirit, just like the master blenders do.

Waldorf on the Prairie: The historic St. Anthony Hotel is one of the grandest in the city with a mix of New York Edwardian-era decor and Texas charm. This stunning event will feature cocktails paired with music and food, starting at Peacock Alley and continuing throughout the space into the Anacacho Room and mezzanine.

Tasting Suites: On January 18 from noon to 4 p.m., a network of tasting suites in the St. Anthony Hotel will give attendees the opportunity to learn about new spirits, international and regional brands, and cocktails by interacting with ambassadors and representatives.

Gin: Past, Present, and a Juniper Future: Jesse Vida explores the history of gin, where it is now and what the future holds for the juniper spirit in this educational seminar where attendees will taste their way through classic gin cocktails.

Cocktails Under the Big Top: The circus is so much better when there are libations involved. This event will feature the coolest live entertainment, delicious food, live music and perfect cocktails to close out SACC 2020.

In addition to all of the amazing official SACC activities, ticket holders will also receive a morning email detailing off-schedule tastings and spirit-sponsored events, so there is truly something for every type of cocktail aficionado. To learn more and purchase tickets for this year’s conference, visit SanAntonioCocktailConference.com.

The post The San Antonio Cocktail Conference Returns For Its 9th Year appeared first on Chilled Magazine.

Source: Mixology News

We’re moving further into the fall season with some warming expressions that are perfect for holiday entertaining.

October saw no shortage of great new spirit releases, whether you’re in the mood for a fine scotch or limited-edition gin with a cult following. These seven bottlings are worth a try this month.

Papa’s Pilar Marquesas Blend Dark Rum ($46 for 750mL)

Whether you’re a rum lover or new to the category, the latest expression from Papa’s Pilar is a gorgeous way to sip the spirit this fall. Marquesas Blend Dark Rum is a blend of seven hand-selected rums that were sourced from the Caribbean, United States and Central America and aged up to 24 years. The blend of these outstanding rums was then finished in char #4 Kentucky straight bourbon barrels to give it a rich brown sugar and cocoa flavor that sips beautifully on its own.

Papa’s Pilar Marquesas Blend Dark Rum

Glen Moray 21 Year Old Portwood Finish ($180 for 750mL)

A new addition to the Glen Moray Heritage collection, the distillery’s 21 Year Old Portwood Finish is one of the smoothest scotches we’ve tried this year. The spirit was originally aging in ex-bourbon casks for 19 years, but Glen Moray Master Distiller Graham Coull decided to mature the spirit for two final years in seasoned Tawny Port casks. The result is a spirit with rich vanilla and baking spice notes on the nose that finishes with a lightly spicy flavor that’s bursting with dark fruits, licorice and wine on the palate.

Glen Moray 21 Year Old Portwood Finish

Chivas Regal 13 Manchester United Special Edition ($39 for 750mL)

Fans of scotch and soccer will love the latest release from Chivas Regal. The brand just debuted its 13 Manchester United Special Edition whisky, which is designed with the team’s signature colors as a toast to former coach Sir Alex Ferguson. It’s finished in American rye casks and is the first-ever Chivas scotch to be aged for 13 years. On the palate, this whisky is smooth and mellow with notes of bright orange and a light cinnamon spice.

Chivas Regal 13 Manchester United Special Edition

Haus Bitter Clove ($35 for 750mL)

Haus launched earlier this year after seeing a need for more low-abv, ready-to-drink spirits on the market. Their first expression, Citrus Flower, was a success, so they launched Haus Bitter Clove this month, just in time for the cooler weather. Bitter Clove was made with the amaro and whiskey lover in mind. The base is distilled from Chardonnay grapes and botanicals like cloves, star anise, Saigon cinnamon and ginger. It’s a light, warming drink that can be enjoyed on the rocks or in a Spritz.

Haus Bitter Clove

Starward Two-Fold Double Grain Whisky ($31 for 750mL)

Starward Two-Fold Double Grain Whisky debuted in the United States earlier this fall, and we can’t get enough of the flavorful Australian spirit. The mashbill consists of 60 percent wheat and 40 percent malt, and each grain is distilled and matured separately in Australian red wine barrels. The result is a burnt amber liquid with aromas of red fruit and vanilla that has a balanced fruit-forward flavor with a dry tannic finish. Try it neat or mixed into a Manhattan.

Starward Two-Fold Double Grain Whisky

Maker’s Mark Wood Finishing Series 2019 Release ($60 for 750mL)

We always get excited when Maker’s Mark comes out with a new release, so we were ecstatic to pop open this bottle. The 2019 Limited Release in the Maker’s Mark Wood Finishing Series was made using an innovative wood-finishing technique to highlight the fruit and spice notes of the classic Kentucky bourbon. This bottling is aged up to seven years and finished for nine weeks in cold condition barrels with a virgin American oak stave called RC6. The result is a bolder version of the Maker’s Mark you know and love with a bright, balanced, spicy-sweet finish.

Maker’s Mark Wood Finishing Series 2019 Release

Monkey 47 Distiller’s Cut ($80 for 375mL)

Monkey 47 makes some of the best gin on the market, and now the cult-favorite Distiller’s Cut expression is available in the United States for the first time. Every year, Monkey 47 embarks on a quest to find a 48th botanical to feature in its special Distiller’s Cut release. The 2019 botanical is Myristicae arillus, which is the seed covering of nutmeg that’s also known as Nutmeg Mace. This elegant expression is bold and complex with a slightly bitter flavor and warming finish. Try mixing it into a classic Martini garnished with a twist.

The post The Best New Spirit Releases from October 2019 appeared first on Chilled Magazine.

Source: Mixology News

Chilled discovers TV star JT Neal’s role models and how they sparked a fire that would lead to an endless push toward his passion. 

From small school plays to roles in Disney, Netflix and Sony productions, JT does it all while simultaneously taking time to support those who are less fortunate.

JT Neal was raised by parents who embraced both film and music. By the age of 12, he decided to embody what his family held dearest and booked a role in a one-act play for his school. He rapidly fell in love with acting and made no hesitation in the pursuit of his passion. After extensive research with his mother, they found an optimal place for him to hone his skills. It was none other than Dallas’ prestigious Booker T. Washington High School for The Performing and Visual Arts. The distance between the school and his home called for countless hours of travel. An award for his persistent effort came in a role for the Disney TV series, Labrats, where he loved being on set.

Chillin’ with JT Neal

After his move to Los Angeles in 2014, Neal landed three new positions. This work included Netflix teen movie Malibu Rescue; Netflix film Sierra Burgess is a Loser; and the Sony romantic drama Life in a Year featuring Jaden Smith and Cara Delevingne. In the present day, Neal can be found as the handsome farm boy, Jacob, when season two of the comedy series Bless This Mess returns to ABC. Neal accredits his success to his parents who instilled in him the belief that he could achieve his wildest dreams. Off-screen, Neal has volunteered every week for the past two years with the charity Share a Meal, which helps to feed the hungry in LA. Chilled spoke with Neal to find out his drink-of-choice and chat about his fascination with bartending.

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

Right now, all my focus is on Bless This Mess season two. We’re doing thirteen episodes this season, which is more than twice what we did for season one. So we’ll be shooting all the way into December. We air in less than a week, so everyone is really on top of their game in order to make all our deadlines!

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

I love any excuse to hang out with my friends. My girlfriend and I host movie nights at our house whenever we have a free night. That’s my favorite. Most of my hobbies are solitary activities, so it’s always fun to change things up and get a group together.

Chillin’ with JT Neal

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

I like to think I have a pretty eclectic taste in food. I really love Korean barbecue, dim sum and Brazilian food. I cycle through those restaurants a lot. We have quite a few options near where I live, so I tend go out often.

What types of dishes do you usually order?

I generally try to keep my meals healthy, but there are definitely places and dishes that I will indulge in. I love anything fried or smothered in cheese. I think that’s the Texan in me! I’ve also never met a pasta I didn’t like.

Do you cook?

I cook all the time! I love to cook. My girlfriend is from a big Italian family, and cooking is important to her as well. Some of my favorite nights are the ones where we just cook at home and watch a movie. There is something so special about making your own meals. It feels more personal and it always tastes better.

What types of drinks do you order when out?

I really love plain ginger beer. I always have a bottle of Fever-Tree in my fridge, so I’ll just pour that over some ice and I’m good to go. I have never had an alcoholic drink in my life, but one of my best friends is a bartender. I go see him at work often, and he’ll have a ginger beer there for me before I even sit down.

Do you prepare drinks at home?

I wouldn’t even know where to begin to prepare a drink! It is kind of fascinating though to watch someone who knows what they’re doing prepare drinks. I can pour a glass of wine for someone. That’s about it!

Do you own a home bar?

I don’t own a home bar, but we do have a small wine fridge. Like I said, my girlfriend is Italian and loves her Chianti, so it is put to good use! My personal “home bar” is just a bunch of energy drinks because I have a caffeine problem.

Have you ever been a bartender?

I have never been a bartender, but I love to go visit my buddy at work and watch him do it. It’s nuts! He’s flipping glasses and spinning bottles and it’s amazing. It definitely takes way more coordination to be a bartender than I think I possess.

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The post Chillin’ With  JT Neal appeared first on Chilled Magazine.

Source: Mixology News

Last month, we announced the six lucky finalists in the 2019 Balcones Bartender Challenge.

California, Florida and Texas bartenders battled it out to create the most original whiskey cocktail, using either Balcones Baby Blue, Texas Rye 100 or Pot Still Bourbon. The cocktails were judged according to the name of the cocktail (10 points), appearance/presentation (15 points), written inspiration (25 points), creativity (20 points), and balance of flavors, aroma and character (30 points).

Marcelo wasn’t in attendance for the final competition, so bartender Robert Britto mixed up his signature cocktail for the judges.

On Monday, September 23, the six finalists competed at the Balcones Distillery in Waco, Texas for a grand prize of $5,000. We’re excited to announce that Marcelo Barredo was crowned the winner with his cocktail, Upstairs neighbor. The other five finalists each took home $500 as a consolation prize.

Robert Britto

Congratulations to Marcelo and all of the amazing bartenders who competed in the final! You can check out the winning cocktail recipe and inspiration behind it below.

Upstairs Neighbor

Upstairs Neighbor

Ingredients:

• 1.5  oz. Balcones Pot Still Bourbon
• .5  oz. Honey Pecan Syrup with Fig and Spices*
• .5  oz. Licor 43 Infused with Brie Cheese**
• .75  oz. Aperol
• 5 drops Champagne Acid
• 1 Homemade Bagel Chip*** (to Garnish)
• Slice of Brie Cheese Infused with Balcones Rye for 14 hours (to Garnish)
• Scoop of Fig Jam (to Garnish)
• 1 Pecan (to Garnish)
• Sprig of Rosemary (to Garnish)

Preparation: Add all liquid ingredients to a mixing glass, add ice and stir until properly chilled. Strain cocktail over a large ice cube. Express a lemon peel over the cocktail and place the swab on the side. Garnish with a tapa made from homemade bagel, slice of brie cheese infused with Balcones Rye, scoop of fig jam, a pecan, and small sprig of rosemary.

*Honey Pecan Syrup With Fig and Spices

In a freezer bag, add 9 oz of honey syrup (1 part honey, 2 parts water) with 25 crushed pecans, 4 oz of Brie Cheese, 9 dried figs, 2 big pinches of powdered cinnamon and 1 big pinch of nutmeg. Place the bag in a Sous Vide and infuse the syrup for 5 hours at 135 degrees Fahrenheit. Strain the syrup through a coffee filter and place in a bottle.

**Brie infused Licor 43

Add 9 oz. of Licor 43 to a Mason jar with 6 oz of Brie cheese. Close Mason jar and let the mix sit for 18 hours. Strain liquid through a coffee filter.

***Homemade Bagel Chips

With a round cookie cutter, cut circles out of an everything bagel. Flatten and dehydrate the bagel.

Cocktail Inspiration:

This drink is an ode to my present and my future; the city where I currently reside, Austin, and the country I plan on moving to soon, Spain. Austin has such a competitive bar scene, and we take pride in being different. Keeping this in mind, I created a drink that was as unique as my city. I started with Brie cheese and honey syrup with nuts and fruit to replicate the classic Brie dessert. Licor 43 is a popular Spanish liqueur, and the citrus-vanilla flavor pairs well with the bourbon and syrup. I infused this Licor 43 with Brie cheese to add complexity and mouthfeel. Because I was using a great bourbon from the city above mine and cheese from the country above Spain (France), the drink is named Upstairs Neighbor. The next ingredient is a classic aperitif, Aperol, and this adds a nice bitterness to balance out the sweetness. It also adds fruity notes that pair well with the syrup and the Licor 43.

The last ingredient is Champagne acid, and this adds a little tartness and bridges the other flavors together to create something truly special. Champagne also comes from France, so it is a fitting ingredient. This cocktail was centered around Balcones Pot Still Bourbon and I took great care to not hide its unique flavor. The character that distinguishes Balcones Bourbon still shines through in this cocktail. The garnish is another nod at Spain who is famous for their tapas. I used homemade bagel chips, Brie cheese soaked in Balcones Rye Whiskey, fig jam and pecans for this tapa. This garnish isn’t just for looks, it’s meant to be enjoyed alongside the drink like a classically authentic Spanish cocktail.

The post Marcelo Barredo is the Winner of the 2019 Balcones Bartender Challenge appeared first on Chilled Magazine.

Source: Mixology News