October 2021

Just a few dashes of Bitter Truth bitters can transform a classic cocktail into something entirely new.

With a minimalist cocktail, like a Manhattan, changing out the bitters can put a unique touch on the drink. Opting for Aromatic, Savory, or Fruity bitters can bring out different notes in the base spirit used. Not only can you better tailor your cocktail to the base spirit, but you can create a different experience to better pair with a meal or personal taste.

Before we get into the Bitter Truth range, let’s build some context. Back in 2006, two bartenders, Stephan Berg and Alexander Hauck, were attending the London Bar Show. The two were both experienced in making handmade cocktail bitters for their respective bar programs and realized there was a significant gap in their market (and globally) for bitters. Along with making modern bitters, Berg had amassed a collection of historical bitters and is considered a specialist on the topic. In short, the two were perfectly suited to launch a line of cocktail bitters, and now they have a stunning range of not just bitters but liqueurs and gin.

Each flavor starts with the highest quality ingredients possible. All of the herbs and spices are extracted of their aromas and essences using careful means of maceration and percolation in either water or alcohol for periods of up to two months. Once the process is finished, a limited amount of additional water or alcohol is added to create the end strength. The final liquid is allowed time to rest to allow the flavors to marry together before being tinged, filtered, bottled, and labeled.

With such a huge portfolio of bitters, we can’t share all of them at once. Check back in next week for part two!

Bogarts Bitters

After more than ten years of painstaking testing and reverse engineering The Bitter Truth released their Bogart’s Bitters. This historic reproduction is based on the bitters used in Jerry Thomas’ very first cocktail book. The complex bitter has notes of chocolatey coffee, European herbs, and dark spices that work perfectly across a wide range of cocktails and is especially dynamic in a Japanese Cocktail.

Bogarts Bitters – Japanese Cocktail

Japanese Cocktail

Ingredients:

• 2 oz. Brandy
• 1/2 oz.  Orgeat Syrup
• 1/4 oz.  The Bitter Truth Bogart’s Bitters
• Lemon Zest

Preparation: Stir well with ice and strain into a chilled rock glass with ice. Add lemon zest.

Aromatic Bitters

Perhaps the most well-known style of bitters, Aromatics date back to the late 18th century and are one of the star ingredients in classic cocktails like the Old Fashioned and Manhattan. The Bitter Truth’s bitters are complex with notes of spices, cinnamon, cardamom, and anise. The most prolific cocktail companion is the Manhattan but we also love an Air-mail, Old Cuban and a Rob Roy.

Aromatic Bitters – Manhattan Cocktail

Manhattan Cocktail

Ingredients:

• 2 oz. Rye or Bourbon Whiskey
• 3/4 oz. Sweet Red Vermouth
• 2 dashes The Bitter Truth Aromatic Bitters
• Orange Zest

Preparation: Stir with ice and strain into a cocktail glass. Garnish with a cherry, lemon, or orange zest.

Chocolate Bitters

Blending the lines between old and new world flavors, Chocolate Bitters are dark, rich, and complex. A classic assortment of European herbs support decadent notes of dark chocolate, cinnamon, and hints of vanilla. Try a few dashes in a Negroni or a Tequila Old Fashioned.

Chocolate Bitters – Right Hand Cocktail

Right Hand Cocktail

Ingredients:

• 1 1/2 oz.  Tiki Lovers Dark Rum
• 1 oz. Sweet Red Vermouth
• 1 oz.  Italian Red Bitter Liqueur
• 2 dashes The Bitter Truth Chocolate Bitters
• Orange Zest

Preparation: Add all ingredients to a rock glass with ice and stir. Squeeze orange zest over the drink.

Creole Bitters

Spicy, sweet, and bitter–Creole Bitters are inspired by busy kitchens in the French Quarter. Bold flavors of cayenne and pink peppercorn open on the palate followed by anise, big red cinnamon, fennel, and caraway. Despite its bold flavor palate the Creole Bitters work with a wide range of cocktails, we particularly like a Sazerac, French 75, or a Bloody Mary.

Creole Bitters – Creole Cocktail

Creole Cocktail

Ingredients

• 1 1/2 oz. Cognac or Whiskey
• 1/3 oz. Sugar Syrup (2:1 Sugar:Water)
• 2 dashes The Bitter Truth Creole Bitters
• 2 dashes Absinthe
• Lemon Zest

Preparation: Stir in mixing glass with ice and strain into a chilled rock or cocktail glass. Garnish with lemon zest.

Jerry Thomas Bitters

Created as an homage to the 19th centuries most important bartender, the Jerry Thomas Bitters are based on an original recipe by the famed bartender. The recipe has been updated to fit modern tastes (and legal requirements) but is as close as you can get to what Thomas was using when he crafted his cocktails in the mid 1800’s. The fruity and very bitter expression has notes of crystallized ginger, almond, and a hint of angostura bark. Pull up a copy of Jerry Thomas’ original cocktail book and try a few dashes in just about every classic cocktail.

Jerry Thomas Bitters – Martinez Cocktail

Martinez Cocktail

Ingredients:

• 1 1/2 oz. Old Tom Gin
• 1 oz. Sweet Red Vermouth
• 2-3 dashes Maraschino Liqueur
• 2 dashes The Bitter Truth Jerry Thomas Bitters
• Lemon Zest

Preparation: Stir in mixing glass with ice & strain into a chilled cocktail glass. Add lemon zest.

Celery Bitters

The long lost secret weapon for a Bloody Mary (along with a host of other cocktails), Celery Bitters were a favorite bartending ingredient in the 19th century and were almost lost to the ages. The complex and exotic savory notes open with a rich bouquet of white grapes, sencha tea, celery leaf, and ginger root with hints of coriander and chicory. Of course, these are perfect for any riff on a Bloody Mary, but they also add oomph to Corpse-Revivers, Dry Martinis, and classic Gin & Tonics.

Celery Bitters – Bloody Mary

Bloody Mary

Ingredients:

• 1 1/2 oz. Vodka or Gin
• 1/3 oz. Fresh Lemon Juice
• 3-4 dashes The Bitter Truth Celery Bitters
• 3 oz. Tomato Juice
• Tabasco, Worcestershire Sauce,
• Salt & Pepper

Preparation: Shake with ice and strain into a highball glass. Garnish with a celery stalk.

Cucumber Bitters

Light, fresh, savory, and grassy–the peppery notes of marinated cucumber shine through with herbal notes of thyme, fleur de sel, lingering loral, and fresh rosemary. Cucumber bitters are the ideal pairing for Gin & Tonics, Martinis, and even as a pair to many agave spirits.

Cucumber Bitters – Pimms Cup

Pimm‘s Cup

Ingredients:

• 1 1/2 oz.  Pimm’s Cup No 1 or similar
• 2 dashes The Bitter Truth Cucumber Bitters
• 4 oz. sparkling Lemonade or Ginger Ale
• Seasonal Fruits

Preparation: Add all ingredients into a highball glass with ice and stir.

Olive Bitters

This award-winning bitters flavor was developed as a way to uplift the look and texture of a Dirty Martini, but the savory, salty profile works well in a wide range of cocktails. Not only is it an ideal pairing to herbaceous gins, but the notes of brine, mustard, sage, and thyme work with vodkas and mineral-rich tequilas as well. Try a few dashes in a negroni or any Mediterranean inspired cocktail.

Olive Bitters – Dirty Martini

Dirty Martini

Ingredients:

• 2 oz. Vodka
• 1/3 oz. Dry Vermouth
• 2 dashes The Bitter Truth Olive Bitters

Preparation: Stir ingredients with ice and strain into a chilled cocktail glass.

The post Transform A Classic With A Dash Of Bitter Truth appeared first on Chilled Magazine.

Source: Mixology News

Whether you’re hosting a movie marathon, taking kids trick-or-treating, or just having a solo pet-costume party, a great beer is never a bad idea.

We’re sharing five brews perfect for every type of Halloween and Day of the Dead celebration.

Weldwerks Brewing Company – Long Bones Mexican Style Lager

Based in Greeley, Colorado Weldwerks Brewing Company is an award winning brewing team that have created over 300+ unique beers since their launch in 2015. The Mexican style lager is brewed with a blend of pilsner malt and flaked maize. The Stunning can features a day of the dead style calaca dog and marigolds, a flower used in day of the dead celebrations.

Long Bones Mexican Lager

Paperback Brewing – Sour Peaks

What happens when two guys with backgrounds in advertising start a brewery? A collection of stunning beers with fantastic can design. Paperback Brewing has plenty of cans perfect for Halloween, but we’re partial to this Twin Peaks inspired design. The Raspberry Lemonade Sour Ale isn’t the most traditional October flavor, but we’re here for the can.

Sour Peaks

Freetail Brewing Company – OktoberFiesta

This refreshing seasonal brew from San Antonio’s Freetail brewing is an October favorite. The Märzen style beer has a rich malt flavor with a clean, bright finish and a 5.8% abv. We love that the can art plays homage to both German Oktoberfest and Mexico’s Day of the Dead.

OktoberFiesta

Great Divide – Pumpkin Ale

The silhouette of a red-eyed stallion ridden by a headless horseman makes this rich pumpkin ale the perfect match for any horror marathon. The 6.5% ABV toasted brown ale has notes of brown sugar, spices, and warming pumpkin balanced with a rich malted backbone.

Great Divide Pumpkin Ale

Flying Dog Brewery – Kujo Cold Press Coffee Porter

Not a can, but Flying Dog’s fall Kujo is perfect for enjoying with candy stolen from you kids’ trick-or-treat basket. The smooth and velvety beer has a cocoa finish with nutty, roasted malt steeped in chocolate-forward coffee notes. The line is made from black chocolate, roasted barley perle and Vigilante Coffee’s La Caturrita beans.

Kujo Cold Press Coffee Porter

The post 5 Beers Perfect For Spooky Season appeared first on Chilled Magazine.

Source: Mixology News

Keep it simple to start the week with a minimalist perfect-serve cocktail from Ron Aubelo Rum.

What is a perfect serve? Each spirit has an ideal way it can be enjoyed with specific mixers or garnishes that help bring out the notes and complexities. For some brands this strays the line between a neat serve and a true cocktail. For Ron Abuelo, the perfect serve highlights subtle and hidden aromas and flavors and intensifies the profile without overpowering the spirit.

“A ‘Perfect Serve’ is another way to serve spirits – it is generally a straight or on the rocks serve of the spirit paired with a delicate additive such as spices, fruits or gastronomic perfumes that help intensify the spirit profile,” shared Ron Abuelo Global Brand Ambassador Cristóbal Srokowski

Two Oaks is the latest expression to join the Ron Abuelo lineup, which includes eight premium rums. Made in Panama, the spirit is crafted from 12-year-old rum that is aged in matured oak bourbon barrels before being finished in first-fill extra-charred American Oak. You’ll notice aromas of toasted oak, light smoke, vanilla, and nuts with a smoky, velvety mouthfeel. The spirit opens with intense flavors of spice, caramel, and roasted coffee beans that leads into a long finish with hints of coconut. In the perfect serve, orange peel and coffee beans help to bring forward the notes of coffee and spice while the spray of peated whisky emphasizes the smokiness. The result is an ideal drinking experience that allows you to enjoy the dynamic spirit to its fullest.

Two Oaks Perfect Serve

Ron Abuelo Two Oaks Perfect Serve

Ingredients:

• 2 oz. Ron Abuelo Two Oaks
• Spray Bottle Peated Whiskey

Preparation: Spray a tumbler with peated Islay whisky. Pour 2 oz. of Ron Abuelo Two Oaks into a glass with ice. Float 2 coffee beans and an orange peel.

The post Drink Of The Week: Ron Abuelo Two Oaks appeared first on Chilled Magazine.

Source: Mixology News

We’re taking a round-about path on our journey Around The World of Whiskey, and this week, we’re stopping in Canada with five of our current favorites.

Canada is home to a wealth of talented whiskey makers making it tricky to stick to a few favorites. Did we miss one of your favorites? Share your favorite in the comments below!

Glen Breton – Rare 14 Year Old

This award-winning expression has notes of almond, oak and vanilla with hints of lightly baked coconut on the nose. The smooth and malty spirit has just a hint of sweetness with a lingering finish of nuts and berries. Based in Nova Scotia, Glen Breton boasts the title of the first single malt whisky distillery in North America and the first whisky maker in the world to age in ex-ice wine barrels.

Glen Breton – Rare 14 Year Old

J.P. Wiser’s 18 Year Old Canadian Whisky

We can’t talk about Canadian Whisky without covering J.P. Wiser’s–Canada’s oldest still functioning whisky maker. This 18-year-old expression is an award winning spirit with an exceptionally smooth finish. On the palate you’ll find notes of autumn florals, green apple, fresh pine, caramel, spice and oak.

J.P. Wiser’s 18 Year Old Canadian Whisky

Cirka – Whisky no3

As the first grain-to-bottle distillery in Québec, Cirka prides itself on using local ingredients for a true taste of terroir. They currently have two whisky expressions available, no3 is the most recent in a series of small batch releases. The rye based whisky is aged for four years and made from a blend of 93% local Québec rye and 7% German malted rye before being finished in 30 year old Oloroso Sherry casks.

Cirka – Whisky no3

Benjamin Chapman – 7 Year Whiskey

Created from a blend of 49% 7-year Canadian Prairie Wheat and 51% 10-year Canadian Rye mixed with pure glacial water, Benajamin Chapman is an invitingly smooth, truly-Canadian whiskey. A hint of spice opens on the palate from the rye, leading into silky flavors of white chocolate and créme brûlée from the wheat.

Benjamin Chapman – 7 Year Whiskey

Dillon’s – Three Oaks Rye Whisky

The small batch distillery uses 100% Ontario rye to craft this fun expression. The spirit is aged for four years in new Ontario oak, new American oak, and first fill bourbon casks–hence the name Three Oaks. The distillery uses a traditional pot still to allow for superior quality control.

Dillon’s – Three Oaks Rye Whisky

The post 5 Canadian Whiskies You Need To Try appeared first on Chilled Magazine.

Source: Mixology News

Get ready for Halloween with three fun and spooky cocktails!

There’s a little something for every drinker and every bartender level here. What we love about these is that you won’t necessarily have to reinvent the wheel for each. Bloody Alchemist by Estuary is a great example of taking something already on your menu and making it work seasonally. Thanks to the house-made black sesame orgeat, Brujeria is a more complicated cocktail, but once you have your orgeat it’s an easy to throw together high impact cocktail.

Brujeria

Brujeria

Cocktail recipe and image from Havana Club

Ingredients:

• 2 oz. HAVANA CLUB Añejo Clásico
• 1/2 oz. House Made Black Sesame Orgeat
• Activated Charcoal

Preparation: Stir all ingredients vigorously with plenty ice until very cold. Strain into a rocks glass with an ice sphere.

Spooky Salty Dog

Spooky Salty Dog

Cocktail Recipe and Images by Beautiful Booze

Ingredients:

• 1 oz. Gin
• 1/2 oz. Grapefruit Juice
• 1/2 oz. Simple Syrup
• 2-3 oz. Schöfferhofer Grapefruit

Preparation: Combine all ingredients, except Schofferhofer, in a cocktail shaker with ice. Shake to chill and combine ingredients. Rim a double old-fashioned glass with black salt. Strain into your glass over fresh ice. Top with Schöfferhofer Grapefruit. Garnish & Enjoy!.

Bloody Alchemist

Bloody Alchemist

Recipe and images by Estuary at ONE°15 Brooklyn Marina 

Ingredients:

• 2 oz. Tequila – Casamigos blanco
• 1 oz. Triple Sec
• 1/2 oz. Simple Syrup
• 1 oz. Lime Juice
• Ice

Preparation: Measure ingredients and blend with ice. Garnish with colored simple fake blood and top with a blackberry or Halloween decoration for a less edible, more seasonal option.

The post Get Ready for Halloween with 3 Spooky Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Each year, on the 4th Friday of October, we celebrate all things Champagne, and this year we’re celebrating with a bottle that gives back.

Since 1912 the House of Telmont has been producing stunning bottles. For the last few years, the House has been working to reduce its impact on the environment. In 2017, Telmont obtained its first certification after completing an organic conversion on a portion of the vineyards. The brand will be continuing the laborious process, continuing to transition to organic farming with a goal of complete conversion of its own estate by 2025 and its partner winegrowers by 2031. This is just part of a five objective program the brand is taking to help reduce their impact on the earth. The brand received backing by the Remy Cointreau Group in 2020 that allowed them more flexibility to begin their ambitious sustainability programs.

Telmont Grape Harvest

Along with their incredible work towards sustainability, the House makes fantastic wines.

“My first tasting experience of Telmont Champagne was a beautiful discovery.” – Ludovic du Plessis, President of the House of Telmont

“The wines had a unique personality, presence, complexity and maturity, all the while preserving a remarkable ethereality. Backed by the Rémy Cointreau Group and alongside Bertrand Lhôpital, I feel very lucky to be leading this incredible adventure. Telmont is a house with character, boasting a legacy of craftsmanship and a strong ambition, poised to become the standard bearer of a new relationship with nature. We have one foot rooted in tradition and one in modernity, and both feet on (and in) the earth.”

Telmont Tasting National Champagne Day

Bertrand Lhôpital, Cellar Master and Head of Viticulture of the House of Telmont, added, “I’m proud of the wine-growing legacy which has been handed down in my family from one generation to the next. This heritage enables us to be in close contact with the earth and people, to work with the soil and create our wines the Telmont way. When Rémy Cointreau joined the adventure, contributing their proven commitment to terroir and savoir-faire, it added a new dimension to the quest for excellence which has driven our family for years.”

Telmont Tasting National Champagne Day

If you’re looking for the perfect bottle for Champagne Day, we recommend the Réserve Brut. On the nose you’ll find honeysuckle and vanilla with notes of Mirabelle plum and marzipan to taste. This bottling is a genuine expression of terroir and made with a blend of three champagne grape varieties and blended from seven distinct years for a perfectly balanced wine.

The post Sip Sustainably With Telmont This Champagne Day appeared first on Chilled Magazine.

Source: Mixology News

Revel Spirits Avila is yet another example of the diversity among blue agave spirits.

Avila is not Tequila, nor is it Mezcal. It’s a little bit of both. The innovative agave spirit also represents the people of Morelos, Mexico, and the area’s volcanic soil from which the blue agave grows.

Revel Agave Field

Morelos lies outside the official Tequila-growing region of Mexico and Revel’s co-founders Hector Ruiz and Micah McFarlane did not want to create yet another Mezcal. So, they simply developed a new category: Avila, named after Revel’s master distiller Noe Avila. But it’s also a unique agave spirit because the process of making Avila involves techniques borrowed from both Tequila and Mezcal production, including steaming and roasting the heart of the agave plants (the piñas).

In the end, Avila enjoys a distinct taste that’s part Tequila, part Mezcal, and part Morelos terroir. So distinct, in fact, that one day people might not remark on how Avila is made outside the Tequila region; they might explain that it can’t be an Avila unless it’s made in Morelos.

REVEL Expressions

One benefit of producing agave spirits outside the Tequila region involves land that hasn’t been overfarmed. The 100% pure agave spirit grows in mineral-rich soil on the plains below the Morelos hills, nourished by the Popocatépetl volcano (known as “El Popo”). The Avila farmers harvest, by hand, pure blue agave and shuck the leaves until only the pineapple-like heart remains. Agave hearts are roasted on volcanic rocks and then mashed into a juice before fermentation begins. Revel then distills it as many as three times before filtering it and placing it in barrels to age for two years. Meanwhile, other hearts get cooked similarly to methods used by Tequila makers. The blending of the two processes provides Avila with its unique taste. It’s all-natural. No additives. No sugars. Just a fresh agave flavor with a hint of smoke.

Héctor Ruiz, co-founder and restaurateur, and whose family owns the distillery, explained: “Avila, unlike Tequila with its earthy and peppery notes, and notes of citrus — a little lemony. It’s more gentle than Tequila, too. Bartenders don’t need to do a lot of infusion with Avila. They can take advantage of Avila because it’s such an easy spirit to work with.” The local Morelos terroir has a profound effect on the Avila flavor. Along with the volcanic-rich soil and natural pollination, Avila, like wine, expresses annual weather changes, allowing for different vintages to materialize.

REVEL Avila Tequila

One can enjoy an array of Avila offerings that include Blanco, Anejo and Reposado. Ruiz treats each one like any dish served at his restaurants. “I’m a craftsman. I like good things. The best ingredients. Sustainable. Healthy. Local. It’s not about making something just to make money. It’s something better than that. I’m more about the craft.”

Avila remains a relatively unknown spirit to most drink fans, but helping get the message out is award-winning actor Justin Hartley, known for such roles as Green Arrow on Smallville and Patrick Osbourne of This is Us. One night at a wine event, McFarlane confused Hartley for another acquaintance and proceeded to talk to Hartley as if they had known each other for years. After a confusing few minutes, McFarlane realized his mistake, apologized, and the two proceeded to laugh. But then the conversation turned to Avila and the people of Morelos. “I ended up tasting the product, and I immediately asked, ‘How do I get involved with this product? This product is amazing!’” And so in May 2020, the bartender-turned actor with a passion for the spirits industry entered into a partnership with Revel Spirits.

But, as Revel CEO & co-founder, Micah McFarlane explained to Chilled in a recent interview, the message is never just about Avila; it’s about the Morelos community. “We are letting people know their farmers and distillers make this amazing product. It’s about the soil. It’s about the people. It’s about the hands that are out there chopping that stuff down.” He added, “Those farmers and the distillers make the best agave spirit on this frickin’ planet.”

The post Avila–The Agave Spirit Perfect You Need For Fall appeared first on Chilled Magazine.

Source: Mixology News

Autumn is the perfect time to mix up a drink with smoky, complex mezcal, and with National Mezcal Day on October 21, there’s even more reason to celebrate!

We’re always ready to celebrate with a glass of mezcal, but today there’s even more reason to make a toast! There are plenty of ways to enjoy mezcal, today we have two fun and fruity cocktails for mixologists of every level.

La Pasion

La Pasion

By Casey Willis, Bar Manager, Chelsea Corner Dallas, TX

Ingredients:

• 1 1/2 oz. Ilegal Mezcal Joven
• 1/2 oz. Creme De Cacao
• 3/4 oz. Lustau Amontillado Sherry
• 3/4 oz. Passion Fruit Syrup*
• Topo Chico sparkling water
• Hawaiian Black Sea Salt for rimmer
• Dehydrated blood orange slice

Preparation: Rim a tall Collins glass with black salt. Combine all ingredients in a shaker tin and shake hard. Strain into a rimmed glass and top with Topo Chico. Garnish with dehydrated blood orange wheel.

*Passion Fruit Syrup

Ingredients:

• 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed
• 1 cup water
• 1 cup sugar

Preparation: Add water and sugar to pot, heat and dissolve sugar. Take off heat and add Passion Fruit Concentrate. Let cool.

Oaxacan Holiday

Oaxacan Holiday

By H. Joseph Ehrmann, Chief Mixology Officer, Fresh Victor

Ingredients:

• 2 oz. Mezcal
• 1 1/2 oz. Fresh Victor Pineapple & Ginger Root
• 3/4 oz. Fresh Victor Cactus Pear & Pomegranate
• 1 dash DeGroff’s Pimento Bitters or other aromatic bitters

Preparation: Build all ingredients over a cocktail shaker full of ice, shake well and strain over ice in a tall glass. Garnish with pineapple pieces.

The post 2 Smoky Cocktails To National Mezcal Day appeared first on Chilled Magazine.

Source: Mixology News

With just under 30 years in the beverage industry, Broken Shed Vodka’s Master Blender Mark Simmonds is a wealth of knowledge.

The New Zealand based vodka line has become a favorite across much of the world for its super-premium quality and award-winning taste. We caught up with Simmonds to learn more about the story behind the brand and what makes it the Vodka of Tomorrow. Simmonds not only is the master blender, responsible for production and quality control, but he is also one of the brand’s three founders.

Master Blender, Mark Simmonds

Tell us about your time with Broken Shed, what has the experience been like?

My time at Broken Shed has been an incredible journey. From my early days in New Zealand crafting vodka in the original “Broken Shed,” to now having our product available worldwide and in 25 markets in the United States, I’m grateful to our incredible sales team and those who enjoy our product, as well as excited for what the future holds for our brand. I am lucky to continue to do what I love every day and work with an amazing team who shares my passion for high-quality and award-winning vodka at Broken Shed.

Can you share a little about the distillery? How was the location chosen?

It all started back in 2009 in a rustic old shed on Lake Wanaka in the Southern Alps of New Zealand. My two now-colleagues were having a drink one night and dreamed of making a world class vodka with a Kiwi twist. They reached out to me to help them make their vision a reality. We spent over a year developing and testing our own distillates and blends made from different bases. We were constantly asking friends, family, and people at parties what they thought. Their blind taste feedback helped us refine the process into Broken Shed Vodka. True to our roots, Broken Shed is still produced in Wanaka, New Zealand today.

Broken Shed is made with two distinct and carefully sourced water supplies; can you tell us about the process of tasting and selecting the water?

Our vodka is made with only three ingredients, and two of them are water. We’re fortunate that in New Zealand, we have so many fantastic water sources to choose from. During our testing phase, we were amazed at how much the waters shaped the flavor profile of the finished product.

Through our blind tastings, we gradually developed our vodka around one water source that is naturally filtered through ancient rock from a 15,000-year-old aquifer in the South Island. The natural minerals in the water contribute to the flavor profile of Broken Shed. We balance this water with pure spring water from the North Island to create the perfect backdrop to our final distillate.

Broken Shed Vodka

Can you share a little about how the brand decided to use Whey to make vodka? Why Whey over other ingredients?

We believe whey is the most sustainable and delicious option. Whey is a natural milk sugar liquid created as a by-product of New Zealand’s strong dairy industry. By sourcing our whey from naturally grass-fed cows, we’re choosing a readily available, sustainable ingredient and reducing waste.

Above all, our whey samples stood out in blind taste tests, with people telling us how “clean” and “fresh” our vodka is. As a natural product with few compounds, it’s easy to distill, and holds its flavor through the process. The result of all of this is the Broken Shed Vodka we love today, with its smooth, viscous texture that coats the palate. No gluten, additives, added sugars or GMOs. Just an incredibly pure vodka.

Once you have the ingredients, can you tell us a little about the distillation process?

Whey fermentation is more involved than a grain base. It needs a particular yeast to ferment and must be strictly temperature controlled. After that, it’s a simple case of triple batch column distillation. The vodka doesn’t need any more than that to balance those unique whey and water flavor attributes with a very clean palate.

What are the tasting notes?

Nose: An initial pure hit of a dominant vanilla aroma, which dissipates into a subtle blend of citrus and freshly cut southern grass notes.

Mouthfeel: A luxurious sensation that coats the palate, and melts away seamlessly, leaving a smooth yet subtle lingering on the side of the tongue.

Palate: Butterscotch vanilla notes are the foremost flavors, which dissolve into a peppery & bittersweet, yet smooth taste on the back of the tongue.

Finish: Smooth, with a touch of warmth, leaving a delightfully pleasant yet concise lingering of flavor on the palate.

How do you recommend bartenders go about tasting the vodka the first time they try it?

We recommend first tasting Broken Shed neat for a full and mindful tasting experience. When tasted on its own, its true flavors and purity shine through. After you’ve enjoyed Broken Shed on its own, it’s ready to be shaken or stirred into any vodka cocktail of your liking!

Do you have any signature serves you’d like to share?

Broken Shed is a delicious sipping vodka. Simply pour over the rocks and garnish with a flamed twist of orange peel.

What are some of your favorite flavor pairings for Broken Shed as we head into fall?

As apple cider is popular during the fall season, I’d recommend two cider cocktails that help to showcase the versatility of Broken Shed and how it works well with that ingredient. I’ve included two cider-based cocktails, one that is a take on a sour and another as a martini.

Cider House Sour

Cider House Sour

Ingredients:

• 3 oz. Broken Shed Vodka
• 1 oz. Apple Cider
• 1 oz. fresh lemon juice
• 1 oz. cinnamon syrup
• 1 dash angostura bitters

Preparation: Shake and strain and garnish with a twist of lemon peel.

Apple Cider Martini

Ingredients:

• 1 3/4 oz Broken Shed Vodka
• 1 1/2 oz Apple Cider
• 1/4 oz Ginger Liqueur
• splash of Velvet Falernum

Preparation: Shake and strain into a chilled martini glass.

Is there anything else you want bartenders to know about Broken Shed?

We are fortunate to have a great network of mixologists who love Broken Shed because of our unique ingredients and origin story. We encourage bartenders to not hide the vodka with sugary mixers and syrups, but highlight Broken Shed’s clean, crisp taste instead! Broken Shed’s textural body and mouthfeel are perfectly showcased in a martini with a twist. Because we use no added sugars or additives, Broken She is perfect for infusions to create amazing cocktails.

You can find more cocktail inspiration here!

The post Get To Know Broken Shed Master Blender Mark Simmonds appeared first on Chilled Magazine.

Source: Mixology News

Adding a few new cocktail syrups to your rotation is an easy and impactful way to adjust the seasonality of your menu without dishing out a whole new range of cocktails.

Today, we’re sharing a Fig and Pumpkin syrup that can serve as a base to endlessly riff on this fall. Each uses seasonal produce to create complex syrups that work across a wide range of cocktails. We can’t wait to see how you use these!

Assorted Seasonal Gourds

Pumpkin/Gourd Syrup

There are plenty of delightful pumpkin syrups out there, but you might find that they don’t work for the specific cocktail vision you have in mind. Many include a range of spices that you might not want in your cocktail. Some pumpkin syrups can also read as artificial and overly sweet. Making your own in this case is ideal as you can use just the ingredients you want to create a greater depth of flavor. One of the best ways to bring a more dynamic depth of flavor is to use house roasted pumpkins.

You can use any type of gourd with a deep flavor, but we like traditional pie pumpkins and butternut or honey nut squashes. Simply roast the gourds until soft, and puree. If your kitchen is making any seasonal squash dishes you can simply snag half a cup of puree. The beauty of this simple recipe is that you can adjust accordingly. If you’re working with a spiced spirit for instance, you may want a hint of sweetness and pumpkin without the additional spices that might crowd the flavors of the spirit.

Ingredients:

• 1/2 cup Pureed Pumpkin or Squash
• 1 cup Brown Sugar
• 1 cup Water

Preparation: In a saucepan add all ingredients and bring the mix to a boil before letting it simmer for about 10 minutes. The mixture should thicken and then can be left to cool before storing in a clean airtight container.

Sliced Fresh Figs

Dried Fig Syrup

Figs are in season through the end of October in many parts of the world, but when making a syrup using dried figs results in a better depth of flavor. Dried figs are already more concentrated in flavor and can add notes that mimic balsamic, caramel, and even hints of nuttiness. Pairing them with brown or turbinado sugar will help increase the caramel notes making it perfect for fall cocktails made with brown spirits like an old fashioned. If you’re looking for even more ideas, add spices like cinnamon and nutmeg, or opt for herbal additions like lavender, rosemary, and even sage.

Ingredients:

• 8 oz. Dried Figs, Halved
• 1 cup Sugar of Choice
• 1 cup water

Preparation: In a saucepan add the ingredients and bring to a boil. Reduce and simmer until syrup thickens (about 20 minutes). Once temperature reduces strain into a clean container and refrigerate. The softened figs can be saved to use as a garnish.

The post 2 Autumn Inspired Cocktail Syrups To Up Your Flavor Game appeared first on Chilled Magazine.

Source: Mixology News