September 2021

Based in the smallest Whiskey region of Scotland, Glen Scotia boasts a long history, and now, the incredible title of “Best In Show” at the 2021 World Spirits Competition for their 25 year aged Single Malt Scotch Whisky.

Creating the best whisky in the world is no small feat. Master Distiller Iain McAlister has been working on his craft for the last 15 years, but Glen Scotia’s history of excellent whisky dates back much further. In fact, McAlister credits the long history of the brand, and Campbeltown itself, as contributing to what makes an incredible whisky. We caught up with McAlister to learn more about what the win meant to him and his team, and to learn more about the long history of the distillery.

Master Distiller Iain Mcallister

You’ve just won Best in Show at the 2021 World Spirits competition, first off, congratulations, second – how does it feel? 

Simply fantastic! It is a humbling experience that gives something back to the incredibly dedicated Glen Scotia team, and what’s more it helps to put Campbeltown whiskies firmly back on the map. I feel incredibly proud of the distillery’s achievement – it stands among the last of the many in Campbeltown, and it is wonderful to be part of its renaissance.

Glen Scotia’s Award Winning 25 Year

Can you share your thoughts on what made Glen Scotia stand out to the judges? 

I’d like to think it was the unique qualities of a classic Campbeltown malt: the distinct flavor profile, the coastal influence, and all that local whisky making history that has been poured down through the years. I was always taught by my mentor and former director that “good whisky just cannot be made, it must be created.” Wise words as it turned out; I spent five years learning all things Glen Scotia and then the next ten years working to perfect them. It takes a while to create a classic Campbeltown dram! Our region’s whiskies are wonderfully intriguing and appeal to those who appreciate something a little off the beaten track – I like to think that has all helped to make an impression with the kindly judges.

We read in an interview with you – that Campbeltown has a relationship with the whisky industry as a whole – could you share a little about what that means?

Yes, it certainly does! There is nowhere quite like Campbeltown and its association with whisky. It’s the fifth official whisky producing region in Scotland and was once the Victorian whisky capital of the world. In its heyday it boasted over 27 legal distilleries through the 19^th century – quite an achievement for a small town on the West coast of Scotland. It’s Harbor and location further made it an internationally well-connected town, both for exporting and access to the finest casks from abroad. That certainly lead to a formidable reputation that was the envy of the world! Only three distilleries survived the tests of time, of which Glen Scotia is one, so this award is a wonderful further contribution to the history of Campbeltown as the Whiskiest Place in the World.

Glen Scotia Distillery

Do you think the terroir of Campbeltown and its interaction with the history of whisky as a whole played a role in the development of Glen Scotia and its latest win? 

Certainly, with any Glen Scotia whisky, it is all about provenance, and that provenance is all about the region of Campbeltown and the relationship Glen Scotia has with it. Both are inextricably linked and have developed over the years to reach the principle of this recent win. It is a wonderful feeling for me personally, seeing Campbeltown doing so well again in the whisky world.

Glen Scotia’s Award Winning 25 Year Single Malt

Tell us the story of the 25-year expression.  

The 25-year-old is an example of that fantastic relationship bourbon casks have with Glen Scotia, some of the best whiskies and indeed flavor profiles are indeed based on this bourbon influence. The 25-Year-old has been taken from refill bourbon barrels and given a 12-month finish in first fill bourbon barrels. The refill encapsulates a tropical distillery flavor profile, whilst the first fill drives that rounded sweet toffee, fudge notes in moderation. As ever, that signature Glen Scotia sea spray and subtle maritime notes are there. A truly wonderful dram!

What’s up next for you?

Just to carry on doing what we do well: working as a wonderful team and finding new opportunities to bring a taste of Campbeltown to the world. We have our annual Campbeltown Malts Festival, which is something we look forward to every year. Otherwise, I’ll just be enjoying the incredibly privileged position that is working as the master distiller of Glen Scotia distillery. Slainte Mhath to all!

The post What Does It Take To Make The Best Whiskey In The World? appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Member Nikki Carter of Palm Beach County shares this take on a Paloma.

Start the week off right with a dose of vitamin C and tequila! This take on a classic Paloma is the perfect way to celebrate the last few weeks of summer. A hint of agave syrup balances out the tartness of the grapefruit juice and brings out the notes of the tequila. For an extra kick, rim half the glass with Tajin.

The Tromba Paloma

Tromba Paloma

Nikki Carter / Palm Beach County Chilled 100

Ingredients:

• 1 1/2 oz. Tromba Blanco Tequila
• 2 oz. Grapefruit Juice
• 1/4 oz. Agave Syrup
• Top with Jarritos grapefruit soda

Preparation: Build ingredients in a glass with ice and top with jarritos. Garnish with grapefruit slice, half rim with Tajin.  

The post Drink of the Week: The Tromba Paloma appeared first on Chilled Magazine.

Source: Mixology News

Looking for the perfect cocktail to unwind with this Labor Day Weekend?

Keep it easy with simple cocktails made from exceptional spirits. These four takes on classic cocktails start with a base of premium spirit and use minimal ingredients to bring out the best of each.

To learn more about each spirit, make sure to click through the links to see more coverage on each.

135 East Gin & Tonic

135 East Gin & Tonic

Ingredients:

• 2 oz. 135 East Gin
• 3 oz. tonic water

Preparation: Build in glass filled with ice cubes. Garnish with lemon zest.

Larsen Aqua Ignis Old Fashioned

Larsen Aqua Ignis Old Fashioned

Ingredients:

• 2 oz. Larsen Aqua Ignis
• 2 or 3 dashes of bitters

Preparation: Build in glass with ice cubes. Add a dash of sugar. Garnish with an orange peel.

Koskenkorva’s Workhorse

Koskenkorva’s Workhorse

Ingredients:

• 1 1/2 oz. Koskenkorva Vodka
• Ginger Beer

Preparation: Build in a mule glass, top with ginger beer. Garnish with a lime wedge.

Hatozaki’s Your Finest Sour

Hatozaki’s Your Finest Sour

Ingredients:

• 2 oz. Hatozaki Finest Japanese Whisky
• 1 oz. freshly squeezed lemon juice
• 1 oz. Barenjager Honey Liqueur
• 1/2 oz. egg white

Preparation: Shake all ingredients with ice. Strain back into shaker and DRY shake (without ice).  Strain into ice-filled glass. Garnish with a lemon or orange peel.

The post 4 Easy To Mix Cocktails For Labor Day Weekend appeared first on Chilled Magazine.

Source: Mixology News

Most prominently known for her acting roles in Teen Wolf and Criminal Minds, Dakota Gorman is currently gaining even more traction in Hollywood, this time as a director.

Her directing debut will transpire in the Gravitas Ventures film, All About Sex. The comedy film zeroes in on the highs and lows people endure as they reach for the optimal versions of themselves in life. While writing the film, Gorman deliberately correlated the script to her own battles with depression and the general anxieties that coincide with growing up. Dakota stars alongside Natalee Linez, Emma Deckers, Dillon Lane, Matt Angel and Chris Costanzo.

The movie follows the lives of three friends in their mid-20’s––Sage (Gorman), Casey (Linez), and Morgan (Deckers). All in the same boat, they collectively try to find ways to weather the embarrassing pitfalls that come with “adulting”.

Breaking down the story, Dakota summed up how it is about figuring out oneself through a plethora of experiences. It is about coping with life scenarios that fail to pan out the way we expected. She quoted, “When things don’t go how we want or anticipate, it doesn’t have to be considered a loss, it could be us gaining something better, even if we can’t see it in the present moment. So, while certain elements in “All About Sex” are a reflection of my own experiences, the core emotions are something I think are pretty universal.”

Dakota was raised by two actors and film connoisseurs, so her passion for filmmaking was naturally instilled in her. However, she did spend time contemplating if this was the path she would ultimately devote herself to. As she grew older, it became increasingly obvious that Gorman was destined to follow through with her “genetic” gift.

Chilled sat with her find out what other projects are on the horizon and learn more about her lifestyle, past and present.

Chillin’ with Dakota Gorman

Tell us about the projects you are working on.

With writing, my attention is split between three totally different projects. There is a TV show I’m developing with a similar vibe to “All About Sex,” exploring those growing pains of one’s mid to late 20s, but with fresh people, and different challenges. On the complete opposite end of the spectrum, my true love is horror. I have been having a blast immersing myself in that genre. I am also finally polishing a feature (set in Syria, post Arab Spring) that I’ve been working on for almost 10 years.

We hear you worked at one of the hottest night clubs/bars, Break Room 86 (which is entirely themed to the 80’s) – Tell us about this experience.

Break Room is where I did my longest stint. There is one thing I can say that captures the essence / all that I learned there: live band karaoke. Pre-pandemic, it was every Tuesday. The GM was adamant about encouraging staff to sing. Even the ones who claimed they had a terrible voice.

Did you tend bar? What was your specialty?

My job always centered around managing the bottle service, reservations, and the door. So, I guess that means my specialty was either making people happy or really upset.

Chillin’ with Dakota Gorman

You even shot a scene in your movie at celebrity favorite No Vacancy. Talk to us about this scene. Why No Vacancy?

Aside from No Vacancy being a beautifully designed establishment, we were able to repurpose it as two locations (a bar and a brunch spot), so that helped us tremendously with our budget and company moves. Beyond that, I really wanted to shoot at places that had the quintessential LA vibe.

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

Cascabel. I will actively find excuses to go there. Same goes for La Contenta (Norfolk St, New York). Food, drinks, ambience are a ten. And it’s the only place I’ve ordered nachos where every chip was loaded.

What types of dishes do you typically order?

Japanese food in general is a winner for me. I will never get over sushi. It’s the only reason I haven’t made the leap from pescatarian to vegetarian or vegan.

Chillin’ with Dakota Gorman

Any favorite bars?

Owl’s Club in Tucson, AZ. It’s a funeral home that’s been converted into a bar. I know people probably won’t go rushing there after 2020, but if you are drawn to that vibe like I am, it’s there for you.

What drinks do you order when out? Favorite drink?

If there’s an interesting sounding margarita it’s hard for me to say no to that. If it’s a tamarind margarita, you had me at hello.

Do you prepare drinks at home?

If I’m drinking anything at home it’s usually an Asian or Mexican beer, but sometimes I like to have these at-home mixology adventures and make things from scratch. One standout was a blackberry jalapeno margarita with a chili salt rim. And piña coladas.

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

No home bar. I much prefer going out. For me, the atmosphere and energy of being around a bunch of people is just as much a part of drinking as the beverage itself.

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

Alive? Dave Chapelle, Sarah Silverman or Tan France. Deceased? Robert Mapplethorpe.

The post Chillin’ with Dakota Gorman appeared first on Chilled Magazine.

Source: Mixology News

The seasons are changing and it’s time to start thinking about your fall cocktail plan.

Even if your bar doesn’t rotate your menu with the seasons, having a few seasonally appropriate specials up your sleeve can help bring in customers and orders.

Transition Slowly

The first thing to keep in mind is that there doesn’t need to be a hard and fast menu swap. Introduce one or two new or adjusted cocktails at a time. Afterall, the seasons don’t change all at once, your menu doesn’t need to either. Making smaller changes slowly lets you take time to develop new ideas and get any new ingredients.

Fall Cocktails

Check Your Spirits

In general, we find that spirits are seasonless- you can make a winter cocktail with a white rum base and a summer cocktail with a brown spirit. That said, swapping the spirits in seasonal drinks can make an interesting change. Opting for an aged or spiced rum in place of white, or mezcal in place of blanco tequila can upgrade the profile of classic summer cocktails in a subtle way.

Update Your Syrups and Shrubs

If you’re making house cocktail syrups and shrubs adding a few autumnal flavors to your line up can be a fun way to add some seasonal flair. Opting for more savory herbs like rosemary and sage and cold weather produce like apples and pears can create fall ready syrups that are still fresh enough for warmer days

Apple Garnish

Switch Out The Garnishes

An easy but effective way to start transitioning your drink menu is to rethink your garnish strategy. Cinnamon Sugar rims, smoking sprigs of rosemary, herbal salts, the options are endless. Swapping lime and lemon wedges for dehydrated winter citrus and fresh herbs keeps things green and bright while setting the mood. Still have some summer fruits to use? Rather than letting them go to waste, try giving them a bit of a fall flavor by throwing them on a grill for a few moments. As the sugars caramelize and scorch line forms, you’ll add smoke, sweetness, and dynamic layers of flavor.

The post 4 Tips To Transition Your Bar Menu From Summer To Fall   appeared first on Chilled Magazine.

Source: Mixology News

Celebrate International Cabernet Day this September 2nd by getting to know more about one of the world’s most popular wines.

Even those unfamiliar with wine will recognize the name Cabernet, after all, it’s one of the most popular red grape varietals worldwide. There are two styles of Cabernet–Cabernet Franc, a heritage grape from Bordeaux that’s grown throughout the world, and Cabernet Sauvignon, a hybrid of Cabernet Franc and white Sauvignon Blanc grapes. To help you get to know these two wines a little better, we’ve put together a quick guide to all things Cabernet.

Cabernet Franc

The first thing to know about Cabernet Franc is that it’s the parent of Carménére, Merlot, and Cabernet Sauvignon. As a historic wine grape, its grown worldwide and used both alone and in a range of blended wines, making it easy to suggest to guests as it is widely recognizable. Depending on where it’s grown the flavors can change; in cooler climates the grape presents with tart notes of raspberry and strawberry with hints of herbacousness and green pepper. When grown in warm climates, the fruit is riper with hints of dark berries, plums, and a hint of green pepper. Overall, you can expect a complex wine with a spicy aroma and a mid-range tannin and acidity level.

You can find Cabernet Franc grown around the world including New York, Washington state, and California in the US. The grapes also have a home in the Colchagua Valley in Chile, France’s Loire Valley, Chinon, and Bourgueil, and Tuscany, Italy. Most Loire valley wines are aged for five-to-seven years, but some expressions can be aged for up to 15. When suggesting a Cabernet Franc, note that it pairs well with a range of food but is particularly suited to gamey meats like rabbit, duck, lamb, and venison. Dishes with fresh herbs are always an excellent choice, as they work well with the spicy aromas of the wine.

Cabernet

Cabernet Sauvignon

With its dark color, high alcohol level, and full body, Cabernet Sauvignon is grown all around the world and is used alone and in blends. The grape itself has gained popularity for its flavor, but also because of its durability and easy to grow nature. The vine is resistant to the elements and grows well in a diverse range of places. The resulting wine varies with terroir, but like its parent grape, often has notes of green pepper. Cabernet Sauvignon frequently has notes of dark black cherry, currants, and jammy black fruits. When aged in oak you can also note flavors of tobacco, cassis, and a hint of vanilla.

When suggesting a Cabernet Sauvingon there are a few things to consider. While it is incredibly popular, most will recommend to only serve the wine with food. Because of its high levels of alcohol, acidity, and tannins the wine can be overpowering if drunk alone. Cabernet Sauvignon is best paired with fatty meats, portabella mushrooms topped with a fatty addition, and hard cheeses. The same qualities that make it hard to drink on its own make the wine an ideal pairing to heavy dishes with a high fat content as it helps clear the tongue and works as a palate clenser.

The post Everything You Need To Know About Cabernet for International Cabernet Day appeared first on Chilled Magazine.

Source: Mixology News

September is here already, which means it’s time to get your calendar out and plan your drink specials!

Each month we share our Essential Cocktails based on our Essential Day Calendar. These days are the perfect way to come up with drink specials to help bring in customers.

From World Coconut day to two beer holidays and three coffee holidays, there are plenty of ways you can use drinks that are already on your menus to bring in guests. Highlighting specials on your social media and making good use of marketing can help you make the most of these fun events.

Here are a few cocktails to get you inspired!

Nectar of the Gods

Summer Celebrate World Coconut Day on 9/2 with a Nectar of the Gods made using Coconut tequila and Coco Lopez. Don’t want to make a whole new cocktail? The great thing about a coconut cocktail is that you can swap out almost any menu items with cream or milk for coconut milk. For instance, make a tropical riff on an Irish coffee!

Nectar of the Gods

Rockaway Beach

On 9/22 we celebrate National White Chocolate day, a perfect opportunity for any sweet tooths. We love this cocktail made by Chilled 100 member Paula Lukas using Mozart White Chocolate Cream Strawberry Liqueur.

Rockaway Beach

Coffee Syrup

Not a cocktail, but a quality coffee syrup can help you put a caffeinated spin on a range of classic mixes. With three coffee holidays in September (9/6 National Coffee Ice Cream Day, 9/25 Worlds Biggest Coffee Morning, and 9/29 National Coffee Day), having a big batch of coffee syrup can rarely go wrong.

Coffee Syrup

Mint Chocolate Skrew

Celebrate National Peanut Day (9/13) and National Créme de Menthe Day (9/15) with one stellar drink! This blend of peanut butter whiskey and Créme de menthe can be replicated plenty of different ways, we’d also love it as a blended frozen drink.

Mint Chocolate Skrew

The post 5 Essential Cocktails for September appeared first on Chilled Magazine.

Source: Mixology News

Celebrate California Wine Month this September by getting to know the wines of California.

With over 5,900 wine grape growers and over 4,200 bonded wineries, it’s no surprise that California produces the most wine in the US and is the fourth largest wine producer in the world. To celebrate California Wine Month, we’re sharing a few of our favorite facts to help bartenders get a quick guide to the wine from the region.

California Wine Month

The Grapes

Thanks to the climate and terroir of California, wine makers are able to grow an incredibly diverse range of grapes. Over one hundred different varietals are grown in the state, including Spanish, French, and Italian fruit as well as the numerous hybrids created by the Department of Viticulture and Enology at UC Davis.

Tasting Notes

While bartenders may not have the time to memorize all of the grapes grown in the region, here’s a quick guide to the seven most common varieties and their most common tasting notes.

Chardonnay

Expect a creamy, rich profile with notes of apple, vanilla, citrus and fig.

Merlot

California Merlots tend to be approachable and soft with flavors of black cherry, blueberry, bell pepper, clove, and chocolate.

Pinot Noir

Expect a complex, lush, and fruity expression with cherry, strawberry, raspberry, herbs, and baking spices.

Cabernet Sauvignon

These full bodied wines feature dark fruit notes like black cherry, plum, chocolate, tobacco, and black pepper.

Pinot Gris/ Pinot Grigio

These refreshing wines have a bright acidity with strong citrus notes of lime. Meyer lemon, honeysuckle and white peach.

Sauvignon Blanc

Light, crisp and dry Sauvignon Blancs feature notes of green apple, grapefruit, lime and green pepper.

Zinfandel

With notes of raspberry, blackberry, licorice, black pepper, earth and plum, California Zinfandels are bold and juicy.

Syrah

Another big and bold varietal, regional Syrah’s feature notes of black currant, blackberry, cassis, black pepper, clove and licorice.

California Wine Country

The Regions

Wine is grown all over California but many will note that there are six main regions. The North Coast region covers the area north of San Francisco and includes several American Viticultural Areas (AVA’s) including Napa Valley, Sonoma County, Mendocino and Lake County. The Central Coast covers a huge section of the state and includes San Francisco Bay AVA, Paso Robles AVA, Santa Clara Valley AVA, the Santa Cruz Mountains and more. The Sierra Foothills region notably includes Amador County, Calaveras County, and Placer County among more. The Inland Valley Region includes Lodi and the Delta, Madera County, Sacramento Valley, and San Joaquin Valley. Southern California includes the areas south of Los Angeles along the coast including Temecula Valley AVA, Cucamonga Valley, and San Diego County. The far North section of California currently has no AVA’s, but does contain several wineries worth knowing.

Fun Facts

Having a few quick facts up your sleeve can help you sell a glass or bottle to your guests. Even if you don’t know everything about wine, being able to recite a few facts will help you seem more knowledgeable.

• California grows over 3.4 million tons of wine grapes.
• Over 80% of the wine coming out of California is produced sustainably are certified sustainable wineries.
• There are over 620,000 acres of vineyards across the state of California.

The post Get To Know California Wine for California Wine Month  appeared first on Chilled Magazine.

Source: Mixology News