June 2021

At the beginning of the pandemic, Danny Chavez moved back to his roots in Arizona and landed a job in SaltRock Southwest Kitchen.

After years of working at House of Blues in California, Danny embarked on a new journey, where he recently revamped the cocktail program at SaltRock as the lead bartender.

Aqua Ignis

With his passion for taking traditional-style drinks and giving them a modern-day twist, Danny enjoys using classic flavors and adding a healthy and bold element. The crowd-pleaser in him sparked his enjoyment for smoking cocktails and adding medicinal properties like cannabidiol (CBD) oil.

Danny gave Chilled insight into his skills and how he uses these techniques to create an indulgent and elegant experience.

What do you consider your specialties/expertise?

I consider my specialties and expertise to be in classic cocktails from the turn of the century. I love to keep the traditional recipes alive but to do various riffs on them using modern-day risks, particularly by incorporating cannabidiol (CBD) and fresh, herby, and zesty elements wherever I can.

Talk to us a bit about the drinks program at SaltRock Southwest Kitchen.

The cocktail program we’ve put together here at SaltRock is really focused on bringing local, organic ingredients to the menu. We pride ourselves on keeping everything fresh, down to hand-juicing all of our fruit and vegetables. Our drinks feature a range of seasonal ingredients, from native Arizona flavors like prickly pear to unique root vegetables like carrots and beets, and are enhanced by numerous homemade recipes for bitters, Falernum, Creme de Cacao, and a boatload more.

We understand you work with smoke in cocktails – tell us more – what are some of your techniques?

“Smoking cocktails” isn’t really a new thing. I feel like a lot of bartenders just don’t know where to start with it, but it is definitely another great tool to have in your arsenal to use behind the bar. I love to use maple, birch, mulberry, and apple woods because they have a lot of natural sugars, which I feel is best, and it’s great to just get some blankets and take a torch to it. I have used the smoking gun and other techniques as well, but I feel just the burn of the wood plank is the best way to release a lot of the natural sugar and get a real good, deep burn in the wood.

What are the benefits/experiences that smoke brings to a cocktail?

Introducing smoke into some of my cocktails has been so awesome because it breathes new life into classic recipes, especially for an Old Fashioned or Negroni. It has a natural “wow” factor, which guests love.

Tips for working with smoke.

As a whole, my recommendation would be to look at working with smoke as just another tool you can whip out to give your guests an exciting experience and to add something unique to your offering. Trying it out and finding what techniques work for you personally is the best way to get started.

Any precautions? Any tips/tricks that you wish you knew when you first started using smoke in cocktails?

Definitely start small – don’t go out and buy some huge torch and just light stuff on fire. Really understand the purpose of what you are trying to do. Envision what aromas you love when you are sipping a cocktail by the fire or the ocean, and try to enhance those flavors while keeping the drink balanced.

Talk to us about using CBD in cocktails.

Introducing CBD into cocktails is definitely a newer trend. I remember being in a crafted little bar in Deep Ellum outside of Dallas, and the bartender asked if I wanted CBD in my drink. I was all for it, and since then, I have been hooked. CBD has become another tool in my arsenal!

As a bar located in Sedona, Ariz., our guests have traveled from all over the world to hike and admire our red rock mountain ranges, trails, swimming holes, etc., so they’re definitely experiencing long and adventurous days. When you come back to our resort with soreness and tight muscles, a CBD drink sounds just right! It helps with inflammation, it has medicinal properties that everyone can benefit from, and what better way to end a day of travel or exploration than a cocktail with a side of relief.

Tips for bartenders wanting to mix with CBD?

I would recommend bartenders looking to mix things up with CBD to start with trying it at home. A 15-20 mL dose in one cocktail is a good entry-level where you would typically start to feel the benefits of the oil.

What should bartenders know?

Bartenders, if you are trying to sell it, you will need to emphasize that you don’t get “high” from CBD. Guests need to understand that although the average person experiences the benefits of CBD, some won’t even feel an obvious difference due to the fact that everyone’s body is different.

What other ingredients work well?

Some ingredients that pair very well with CBD are really just anything fresh. Most CBD is made with coconut oil, so keep that in mind when making cocktails. Muddled herbs are definitely always my go-to. Fresh-squeezed lime and lemon juices, homemade fruit syrups, and purées are other ingredients that bring out a lot of new flavors when working with CBD.

Here are some cocktails he has created.

Cucumber Basil Delight

Cucumber Basil Delight

Ingredient:

• 2 oz. Vodka
• 3 to 4 Muddle Basil Leaves
• 1 oz. Lime Juice
• 1 oz. Agave or Honey
• 1 Full Drop of CBD

Preparation: Shake and serve garnished with a clothespin basil leaf & a sage aromatic.

Smokin’ Old Fashioned

Smokin’ Old Fashioned 

Ingredients:

• 2 oz. of a Barrel-Aged, House Blend of Jim Beam, Buffalo Trace & Hennessy Whiskeys (aged for 2-3 weeks before serving)
• 3/4 oz. Demerara Syrup
• 4-5 dashes of Orange Bitters
• 1 full drop of CBD

Preparation: Stir and pour over a large ice rock with an aromatic orange peel garnish, to release fragrant oils on top of the cocktail.

The post Ask a Bartender: Working with Smoke & CBD in Cocktails appeared first on Chilled Magazine.

Source: Mixology News

No matter how many you have, you’ll never forget your first Harvey Wallbanger.

With one of the most memorable names, this drink has made quite the splash in cocktail history.

According to mixology mythology, this classic was named after a surfer in the 1950s. After losing out on a surfing competition in California, the saddened surfer, Tom Harvey, swung by a bar he often frequented and ordered his favorite mixed drink: Orange juice and vodka laced with Galliano. As he downed glasses upon glasses of his favorite concoction, he banged his head against the wall out of frustration from the loss. From that day on, his beloved drink became known as the Harvey Wallbanger.

Longstanding legend has it that the bartender who first mixed the soothing cocktail was Donato “Duke” Antone, who ran Duke’s Blackwatch Bar on Sunset Boulevard in Hollywood in 1952. Antone was known to be a top-notch bartender, but the Wallbanger didn’t become popular until the early 1970s when George Bednar, the marketing director of McKesson Imports Co., an importing company that handled Galliano, found out about the cocktail. Bednar told everyone who’d listen about the Harvey Wallbanger story and advertised it as a replacement for the Bloody Mary during brunch. Late in 1969, the sandal-wearing, stressed-looking cartoon Harvey Wallbanger was born, and his famous line was, “Harvey Wallbanger is the name, and I can be made!”

And so the world got busy making Harvey Wallbangers. The favored cocktail was consumed everywhere from parties to train cars; it was sold in bottles, people named their pets after the drink, and soon enough, even Harvey Wallbanger cakes were sold. The craze went on for years, but as with most fads, it eventually fizzled out.

“Today Harvey is making a comeback, we are seeing Harveys on menus in its original form, but also in various twists.”
– Jaron Berkhemer, Marketing Director USA at Lucas Bols

After decades of a long sabbatical, the Wallbanger, which tastes like a screwdriver with a hint of vanilla along with its smooth, refreshing texture is rumored to be hanging around the bars again. Numerous variations have been found, such as the Whiskey Wallbanger, the Whipped Banger, and the De-Constructed Harvey.

According to Berkhemer, Lucas Bols encourages people to report Harvey Wallbanger sightings anytime the cocktail is seen by tweeting #FindHarvey, whether it’s on a menu, on TV, or advertised online or in the paper. For a hot trail as to where this classic has been found, follow the search at find-harvey.com.

Have you seen Harvey? #FindHarvey

Harvey Wallbanger

Harvey Wallbanger

Ingredients:

• 1 1/2 oz. Vodka
• 1/2 oz. Galliano L’Autentico
• 4 oz. Fresh squeezed Orange Juice

Preparation: Mix vodka and orange juice in a highball glass filled with ice cubes. Pour on a float of Galliano L’Autentico and garnish with an orange wedge.

The post Drink in History: Harvey Wallbanger appeared first on Chilled Magazine.

Source: Mixology News

These crafty cans look as good as they taste – crack open a refreshing sour beer and kickstart your summer!

With the weather heating up it’s time to swap out your heavy drafts with lighter, tarter, and more refreshing sour beers.

Mikkeller Brewing – Raspberry Blush

The San Diego based brewery starts with their core sour range and adds whole coffee beans and fresh raspberries for a unique but stunning flavor combination. Expect a finish similar to classic toaster pastries as the flavor profile opens with bold raspberry jam leading into light roasted cacao nib notes thanks to the coffee.

Mikkeller Brewing – Raspberry Blush

Prairie Artisan Ales – Vape Tricks

With its pink and playful label, Vape Tricks is a fruity number hailing from Oklahoma. This classic sour ale is aged on cherries which bring a delightful red hue and flavor. Moderate carbonation and a slightly dry finish make this a refreshing number great for the summer.

Prairie Artisan Ales – Vape Tricks

Union Craft Brewing – Southside Sour

Inspired by cocktails and the Preakness horse race, lemon ginger and mint come together in this Baltimore, MD made sour ale. This summer-ready can is a balanced blend of classic cocktail ingredients in a mixed-fermentation style sour capped at 5.4% ABV.

Union Craft Brewing – Southside Sour

Thin Man Brewery – Minkey Boodle Raspberry Sour

With a bold 7%, Minkey Boodle is a fruited kettle sour that pours out a bold pinkish-red to match the fruit forward flavor palate. Aged on raspberries, the red fruit is the star of the show, but tasting notes also include apple, lemon, and hints of rhubarb. Keep an eye out for other brews from the Buffalo, NY based distillery as they create a range of seasonal sours each year.

Thin Man Brewery – Minkey Boodle Raspberry Sour

Odell Brewing – Sippin’ Pretty Fruited Sour

Created with a blend of guava, açai, and elderberry and balanced with a hint of pink Himalayan sea salt, this stunning hued beer is finished at 4.5% ABV. The Odell Brewing Company has been operating out of Colorado for the last 30 years and is still independent and 100% employee-owned.

Odell Brewing – Sippin’ Pretty Fruited Sour

The post 5 Sour Beers Perfect For Summer appeared first on Chilled Magazine.

Source: Mixology News

In our new series, we’re sharing the creative ways hospitality workers are garnishing their drinks and the brands launching new and improved tools that help make drinks look good. Flowers make a great garnish. 

Check out our latest garnish series on smoking cocktails.

This week, we are looking at floral garnishes for cocktails. After all, there is nothing more pleasing to the eye than a bright-colored flower-topped cocktail.

Floral garnishes can take a mediocre drink and give it a beautiful presentation. Flowers are naturally something that looks appealing. Adding a delicate or unique flower can not only make a drink look prettier, but they can give the drink flavor. The garnishes don’t have to strictly garnish; edible flowers add flavor as well. Once a flower sits on the cocktail, it will give the overall drink a light essence.

The Bluebonnet

The JL Bar Ranch created a cocktail that pays homage to their state flower: the Bluebonnet. Using a local flower in cocktails is a great way to source sustainably. The Bluebonnet is an indigo-hued flower, which originated the inspiration. Not only is the cocktail garnished with the flower, but the whole idea came from the flower. It’s a great way to look at nature and create something drinkable.

1 Hotel Brooklyn Bridge

1 Hotel Brooklyn Bridge offers a perfect summer cocktail using an edible flower. This is an example of how to add a fresh and lively component to a drink. Without a flower garnish, the cocktail would be lackluster. Adding the edible flower gives some texture and a pop of color. When creating summer cocktails at a bar, using flowers to add color can entice the guests. Edible flowers safe for cocktails are baby’s breath, chamomile, honeysuckle, hibiscus, angelica, and more.

Ginger Sage Smash

Katie Stryjewski runs a cocktail blog called Garnish. She recently launched a book called, Cocktails, Mocktails, and Garnishes from the Garden. It includes the basics of using edible gardening and how to create cocktails and mocktails. The book has recipes like this Ginger Sage Smash that uses beautiful edible flowers. She wants to inspire those to plant their own cocktail gardens to utilize. At your own venue, this could be a great way to build a sustainable cocktail. Having a small garden where you can take from for cocktail making can also mean experimenting with different flowers.

The post The Daily Garnish: Flowers appeared first on Chilled Magazine.

Source: Mixology News

Shake up a mezcal based Efervescencia de Oaxaca with Bozal Mezcal.

Grown on the precarious hillsides of Oaxaca, the agave used in Bozal’s stunning Ensamble Mezcal line include Espadîn, Barril, and Mexicano. The lightly smokey, herbaceous spirit has citrus and floral notes from the Barril with a warm, viscose finish from the Mexicano. The light spirit is delightful sipped alone as well as mixed into premium cocktails.

Efervescencia de Oaxaca 

Ingredients:

• 2 oz. Bozal Ensamble
• 3/4 oz. Cardamom Syrup
• 3/4 oz. Lemon Juice
• 4 dashes Mole Bitters
• 1 Egg White

Preparation: Chill coupe glass with ice water. Build mezcal, cardamom syrup, lemon and bitters in shaker tin. Add egg white in a smaller tin. Combine tins together with 2 ice cubes and dry shake vigorously for 10 seconds. Uncap, add ice, cap and seal again and hard shake for 10-12 seconds. Dump your ice water from your coupe and double strain with a Hawthorne strainer through a fine strainer into your chilled coupe.

The post Drink of the Week: Efervescencia de Oaxaca appeared first on Chilled Magazine.

Source: Mixology News

Add a spark to your National Moonshine Day with Ole Smoky Moonshine’s Lightnin’ Lemonade.

June 5th is National Moonshine Day, and the perfect time to mix up a cocktail to celebrate the tumultuous history of the spirit. Home distillers have been making Moonshine in the US for hundreds of years, and not always through legal means. During prohibition, Moonshiners ramped up production to provide to drinkers who were more eager than ever to get ahold of booze of any kind.

Today, Moonshine has gone mainstream (with better and more consistent quality, to boot) and makers are getting the chance to showcase how delicious and versatile it can be. Ole Smoky has been leading the way with Moonshine in hospitality. The line makes a range of flavored and traditional moonshine and recently launched a new bottle format to make it easier to use in bars.

Ole Smoky Lightnin’ Lemonade

Ole Smoky Lightnin’ Lemonade

Ingredients:

• 1 oz. Ole Smoky® White Lightnin’
• 2 1/2 oz. Lemonade

Preparation: Mix well in a glass over ice.  Garnish with a fresh lemon wedge and Ole Smoky Moonshine Cherries®.

The post Must Mix: Ole Smoky Lightnin’ Lemonade appeared first on Chilled Magazine.

Source: Mixology News

Who doesn’t love friendly competition?

We have rounded up four cocktail competitions that are happening now. Before the weekend is over, you should definitely consider entering one or all of them.

When entering cocktail competitions, there are a few things to keep in mind.

Read all the directions thoroughly

Make sure to double-check what the competition is asking of you. One small mistake can cause disqualification.

Take high-quality images

Images are what can make a winning cocktail! Double-check to see if the brand wants a bottle in the cocktail image and if they do, be sure to include it.

Unable to find the bottle?

If you are struggling to find the bottle in your local stores, ask around! Check local bars to see if they carry it, or ask friends who have an extensive home bar collection. Chances are, someone is bound to have it. Be sure to use ingredients and follow exactly what the competition is asking.

Consider cocktail names

Anyone can create a cocktail using the product name itself. Be creative and try to use a name that will help you stand out from others. Take inspiration from things about you like nature, music, movies, etc.

Storytelling

Take time telling your story if a cocktail contest requires inspiration. If the brand is asking where you pulled inspiration from, be thoughtful in your response. The more thought put into the cocktail, the higher the chance of making it to the finals.

Now that you’re a competition pro, here are four you should enter this weekend.

Weed Cellars Don’t Waste This Cocktail

Enter the Don’t Waste This Cocktail competition that is being judged by country singer Gary Allan. There is a chance to win up to $3,000 in this competition, so it’s worth entering.

Gary Allan

Marie Brizard Toast to HERStory Cocktail Competition

The competition is challenging bartenders to create an original cocktail to honor a woman who has inspired them. Enter now for a chance to win up to $1,000 or a trip to Bordeaux, France!

Toast to HERStory Competition

Sagamore Spirit Cocktail Showdown

Bartenders who live in the eastern region can enter the Sagamore Spirit Cocktail Showdown. They’re asking bartenders to create a cocktail using their signature rye whiskey – challenging them to create the best rye whiskey cocktail. Enter for a chance to win up to $1,000 cash and a two-night stay at the Sagamore Pendry Hotel.

Sagamore Spirit Cocktail Showdown

Indoggo Bartender Competition

This is something you won’t want to miss. Snoop Dog himself will be judging the competition that’s challenging bartenders to create a cocktail using INDOGGO Gin! Not only will Snoop Dog judge your cocktail, but there is also the opportunity to win up to $5,000.

Indoggo Bartender Challenge

The post Top 5 Things to Remember When Entering Cocktail Competitions appeared first on Chilled Magazine.

Source: Mixology News

Summer is right around the corner. Memorial Day weekend has passed, meaning it was the unofficial start of the summer.

We wanted to kick off the first week of June with five summer cocktails that are worth trying. From fruit-forward drinks to savory sippers, these cocktails will help keep you cool and in the summer spirit all season long.

Here are five cocktails that are worth making this summer.

Fool’s Gold

Fool’s Gold

Ingredients:

• 2 parts Basil Hayden’s® Kentucky Straight Bourbon Whiskey
• 3/4 part Fresh Lemon Juice
• 1/2 part Limoncello
• 1/2 part Simple Syrup
• Lemon Wheel
• Fresh Sage

Preparation: Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a rocks glass. Garnish with a lemon wheel and fresh sage.

White Watermelon Rickey

White Watermelon Rickey

Ingredients 

• 5 oz. Lipton Green Tea Watermelon
• 1 oz. Vodka
• 1/2 oz. Elderflower Liqueur
• 1/2 oz. Lemon Juice
• 3-4 Cucumber slices

Garnishes:  Sliced Watermelon, Watermelon Shapes, Lime Wheel

Preparation: Muddle slices of cucumber in a cocktail shaker. Add Vodka, elderflower liqueur, Lemon juice and Lipton Green Tea Watermelon. Shake, strain, and pour into a tall cocktail glass with crushed ice. Top with off glass with Lipton Green Tea Watermelon as necessary.

Kahlo

Kahlo

Ingredients:

• 1 oz. The Botanist Gin
• 3/4 oz. Real Mango Syrup
• 3/4 oz. Lemon
• 3 Dashes of Fee Brothers Orange Blossom Water
• 5 Drops of Serrano Bitters
• 3 Oz Giuliana Prosecco
• Lemon Peel
• Garnish with Edible Flower

Yuzu + Shiso Mojito

Yuzu + Shiso Mojito

Ingredients:

• 1 1/2 oz. Bacardi Light
• 1 oz. Yuzu Luxe Sour
• 2 oz. Fever Tree Yuzu + Lime Soda
• 2 Fresh Shiso Leaves in Cocktail

Preparation: Garnish with Fresh Shiso Leaves in Cocktail.

Loregroni

Loregroni

Ingredients:

• 3/4 oz. Merlot Grappa
• 1 oz. Coffee Bean-Infused Luxardo Bitter Bianco
• 3/4 oz. Strawberry-Infused Sweet Vermouth

Preparation: Add all ingredients into a mixing glass with ice and stir for 10 seconds. Grind 2 grams coffee beans onto a plate and mix with one pack Demerara sugar. Add half rim of espresso-demerara and a large 2″ ice cube to a rocks glass. Strain into glass and serve.

The post 5 Classic Cocktail Riffs to Make this Summer appeared first on Chilled Magazine.

Source: Mixology News

Mix up a cocktail to Celebrate National cognac day!

D’USSÉ and Martell share 4 of their favorite cognac-forward drinks.

Founded over 300 years ago, the House of Martell shipped the first barrels of cognac to the US in 1783. Their Blue Swift expression is made from Cognac VSOP finished in Kentucky Bourbon casks. On the nose, the spirit opens with gourmet aromas of caramelized pears and banana followed by a subtle sweetness, vanilla, and coconut. On the palate, fresh notes of ginger and white candied fruit and plums shine through. The finish is long, smooth, and ample with a toasted oak finish.

Aged for a minimum of four and a half years, D’USSÉ VSOP is made from carefully selected eaux-de-vie including expressions carefully matured in the cellars of the Château de Cognac. The spirit is produced using a Charentaise method, which uses a slow, double distillation in copper stills. The resulting cognac has woody notes with a touch of cinnamon and floral, flavors of spices and almonds, and a honeyed finish.

Swift Sangria

Swift Sangria

Ingredients:

• 1 1/2 part Martell Blue Swift
• 1/2 part Cinnamon syrup
• 1/2 part Lemon juice
• 3 parts Campo Viejo Rioja
• 2 dashes Angostura bitters

Preparation: Add Martell Blue Swift, cinnamon syrup, lemon juice, Campo Viego Rioja and bitters into a wine glass, stir to combine, garnish with orange slices.

D’USSÉ Paradise Gem

D’USSÉ Paradise Gem

Ingredients:

• 1 oz. D’USSÉ VSOP Cognac
• 1 oz. Marigold Syrup*
• 3/4 oz. Sauvignon Blanc
• 1 Coffee Bean

Preparation: Muddle coffee bean in a mixing glass. Add D’USSÉ, marigold syrup and Sauvignon Blanc and fill with ice. Stir and double strain into a frosted coupe glass.

*Marigold Syrup

Heat 34 oz. of water in a saucepan until it reaches a boil. Add 34 oz. of white sugar, 1 oz. of citric acid and 1/4 lb of dehydrated marigold flowers. Let stand for 24 hours. Double strain into a bottle for storage.

Swift Cooler

Swift Cooler

Ingredients:

• 2 parts Martell Blue Swift
• 1/4 part Campari
• 2 parts Pineapple juice
• 1/2 part Lime juice
• 1/2 part Simple syrup

Preparation: Place a few ice cubes into a cocktail shaker, pour Martell Blue Swift, Campari, simple syrup, pineapple juice and lime juice into the shaker and shake, pour into a cocktail strainer glass and garnish with a pineapple leaf.

D’USSÉ Splendid Sidecar

D’USSÉ Splendid Sidecar

Ingredients:

• 1 1/2 oz. D’USSÉ VSOP Cognac
• 1 oz Orange Liqueur
• 3/4 oz. Lemon Juice
• 1 bar spoon Orange Blossom Water

Preparation: Add all ingredients into a shaker with ice. Shake vigorously and double strain into a coupe glass.

The post 4 Cocktails To Celebrate National Cognac Day appeared first on Chilled Magazine.

Source: Mixology News

Get ready for National Cognac Day and expand your collection with a look at spirits aged in cognac barrels. 

Utilizing unique casks to impart a finish is not a new trend in the spirit industry as a whole, but as premiumization grows, more spirits brands than ever are experimenting with different cask styles. Cognac finished spirits are a growing, and delightful trend as the cognac barrels add unique flavors and sweetness to any spirit.

Cognac barrels are interesting for many reasons, but one is that they can only be made from two specific types of wood — both oaks harvested from either the Limousin or Tronçais forests. Limosin adds woody, warm, vanilla notes while Tronçais adds spice and coconut. There a wide range of spirits aged in ex-cognac casks, bourbon and whiskey are most common but now there are gins, vodka, and even tequilas aged in these unique casks.

Russell Henry Dark Gin

Each expression in the Russell Henry Gin line are distilled in a small Holstein potstill and an antique cognac still using a range of rare botanicals. For the line’s Dark Gin the spirit is aged for a year in new bourbon and new cognac barrels. The result is a gin with an intense, soft and long finish with a rich bouquet and deep complexity.

Russell Henry Dark Gin

El Tesoro Paradiso

This rich gold tequila is aged for five years in French ex-cognac barrels in collaboration with A de. Fussigny Cognac. The resulting spirit has an earthy flavor with hints of mineralogy, tropical fruits, butterscotch, and herbs. The expression has won a number of awards including a gold medal at the International Wine & Spirits Competition.

El Tesoro Paradiso

Lambay Whiskey Small Batch Blend

Made from a balanced blend of single malt and grain whiskey, Lambay Small Batch is crafted by a French cognac master. The triple distilled spirit is matured in bourbon cask before finishing in casks from the Cognac House Camus. Aromas of citrus, florals and spice great you while tasting notes of cracked almond, paper, malt and light florals is rounded out by a spicy, lingering finish.

Lambay Whiskey Small Batch Blend

Glenlivet Captains’s Reserve

This single malt scotch whiskey gets its rich gold hue from aging in ex-American Sherry followed by Ex-cognac casks. The finish brings out raisin-rich and citrus notes that pair well with creamy smoothness. You’ll notice flavors of chocolate dipped raisins, ripe poached pair, and mandarins in syrup.

Glenlivet Captains’s Reserve

Guillotine Heritage Vodka

Made using a 100-year-old distillery using a blend of modern and ancient methods, Guillotine  Heritage Vodka is a completely unique expression within the category. Once the vodka is distilled it is aged in Limousin oak ex-cognac and ex-armagnac barrels. The result is notes of toffee, cinnamon and hints of licorice and mandarin orange.

Guillotine Heritage Vodka

The post 5 Cognac-Finished Spirits To Sip appeared first on Chilled Magazine.

Source: Mixology News