January 2022

Want to be transported to the Prohibition Era?

Look no further than Hell or High Water, an inconspicuous cocktail lounge for “curious spirits” below Whiskey Row in Louisville, Kentucky.

They’re serving up innovative cocktails in a vintage setting. Every visit has a familiar but novel feel, as secret rooms and vintage lights adorn the space. Bricks and wood found inside Hell or High Water were reclaimed from the original Whiskey Row buildings.

Hell or HIgh Water Lounge Seating

Maud Welch and Stirling Welch, the brother-sister pair from Louisville were inspired by their travels and visits to speakeasies throughout the East and West coasts, and their mission is pretty straightforward: “At Hell or High Water, we strive to be a gathering place for our community—a small indulgence where we can rest our worries at the door and explore our whims, passions and curiosities.”

Hell or High Water Lounge

“We believe Howard Thurman said it best: “Don’t ask what the world needs. Ask what makes you come alive and go do it. Because what the world needs is people who have come alive.” From the drinks we serve, to the nourishment we offer, our hope is to spark connection and inspire guests to see the wonder in each other’s passions.”

Hell or High Water Bartender

The drinks program is led by Beverage Director James Siegel and is updated seasonally, which allows for more creativity. It is divided between cocktails that embody “Hell” (strong, spirit-driven cocktails) and “Highwater” (refreshing beverages on the lighter side). “Being a prohibition-style Speakeasy, we tend to focus on the classics, so we get cocktail calls like The Last Word, Sazerac, Manhattan and of course Old Fashioned being we are in the land of Bourbon.

On our current menu, we have a couple of popular cocktails, one being the Calling Card, which is a blend of an Old Fashioned and Manhattan. Hell or High Water is committed to authenticity and quality, with thoughtful execution of their cocktails (it even says so at the bottom of their menu. Take a peek, if you wish (discreetly, of course).

Come into the Garden

Come into the Garden

Ingredients:

• 2 oz. Old Tom Gin
• 2 dashes basil tincture
• 3 blackberries
• 3 slices serrano pepper
• 1/4 oz. ginger syrup
• 1/2 oz. lemongrass syrup
• 1/2 oz. lemon juice

Preparation: Muddle ingredients without gin, then add. Shake vigorously and double strain into Old Fashioned glass with pebble ice. Blackberry and lemongrass stalk for garnish.

This Side of Paradise

This Side of Paradise

Ingredients:

• 2 oz Rhum Clement Blanc
• 4 quarters lime with Sirop de canne (muddled)
• 1/2 oz. lime juice
• 1/2 oz. pineapple/coconut gastrique

Preparation: Shake vigorously and pour over pebble ice in Old Fashioned glass. Garnish with lime wheels.

The post Romancing Whiskey Row’s Hell or High Water appeared first on Chilled Magazine.

Source: Mixology News

Looking for the best cozy bars to saddle up to this National Hot Toddy Day?

Look no further than these three hotspots serving this classic cocktail all winter long.

Nearly Ninth in the Arlo Midtown

New York, New York

This classic cocktail is the best way to warm up a New York City winter day. And what better location than the chic Nearly Ninth, designed by Meyer Davis, which was just awarded by Interior Design Magazine as the best designed hotel dining. Moses Laboy, Corporate Beverage Manager for the Gerber Group puts a twist on the Hot Toddy using aged tequila instead of whiskey in this recipe.

Meet Me in Tijuana

Meet Me in Tijuana

Ingredients:

• 1 1/2 oz. Patron Añejo
• 3/4 oz. French ginger llqueur
• 1/2 oz. Amber Agave
• 1/2 oz. fresh lemon juice

Preparation: Build ingredients in (12 to 16oz) Toddy Mug, stir, throw in a cinnamon stick and fresh lemon round. Top with hot water, stir with cinnamon stick and enjoy!

The Bar at Deer Path Inn

Lake Forest, Illinois (just outside of Chicago)

The English-inspired boutique hotel is renowned for its innovative (and oftentimes whimsical) cocktails and someone who plays a large role in that recognition is its chief spirits officer, Jorge Centeno, who spearheads the property’s beverage program and mixes up some of the inn’s most popular, Instagram-worthy creations. A standout menu item? Its Raspberry Rose Hot Toddy that features the addition of notes of raspberry and roses. Also, popular is the cool Hot Toddy-riff, Ponche 1888. “A Hot Toddy is a tried-and-true classic. Adding Brugal 1888 instead of whiskey brings out the tropical aging in the premium rum that perfectly highlight the tasty flavors in a Toddy.,” says Gabriel Urrutia, Brugal 1888 Ambassador.

Raspberry Rose Hot Toddy

Raspberry Rose Hot Toddy

Ingredients:

• 1 1/2 oz. 28 Mile American Gin
• 1 cup raspberry rose tea
• 1 tbsp. local honey
• 3/4 oz. lemon juice

Preparation: Combine all ingredients into a mug and garnish with dry rose buds and lemon wheel.

Ponche 1888

Ingredients:

• 1 1/2 oz. Brugal 1888
• 1/2 oz. Giffard Banana du Bresil
• 3/4 oz. lemon juice
• 1/2 oz. local honey
• 6 oz. hot water

Preparation: Add hot water to Toddy glass, add honey, lemon juice, Brugal 1888 and Giffard. Stir until honey is dissolved. Garnish with lemon wheel, cinnamon stick, and bay leaf. 

TULIPS

Fort Worth, TX

This intimate live music venue in Fort Worth’s trendy South Main neighborhood has an impressive bar program that rivals those of serious cocktail bars. This winter, Tulips features two funky takes on a traditional Hot Toddy: the Peppermint Mocha Hot Toddy (Godiva Liqueur, Rumple Minze peppermint schnapps and Counter Culture coffee) and—in true Texas fashion—the Tequila Toddy, with reposado tequila, allspice dram, agave and lime juice.

Tulips Hot Toddy

The post 3 Bars to Grab the Best Hot Toddy appeared first on Chilled Magazine.

Source: Mixology News

Neighborhood bar Lock & Key, located in in Koreatown, Los Angeles offers this winter season staple made with a twist.

Its Peanut Butter and Banana Nog made with rum and real peanut butter is a fun twist on this classic cocktail. Feelin’ like staying in and sippin’ on this cocktail in the comfort of your own home? This cocktail is available to-go on Uber Eats for Los Angeles residents.

Peanut Butter and Banana Nog

Peanut Butter and Banana Nog

(Makes approximately 1 liter)

Ingredients:

• 10 oz. gold Caribbean rum
• 3 whole eggs
• 5 oz. heavy cream
• 100 gr creamy peanut butter
• 125 gr peeled, browning bananas
• Holiday Spices

Preparation: Whisk eggs, 72 grams sugar, 15 oz. whole milk, 5 oz. heavy whipping cream, peanut butter, 1/4 tsp. almond extract, 1/2 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir continuously until peanut butter is dissolved. Remove from heat, stir in rum, let cool. Blend bananas into nog. Whisk and stain. Lasts 1 week sealed in the fridge.

The post Drink of the Week: Peanut Butter & Banana Nog appeared first on Chilled Magazine.

Source: Mixology News

Give yourself the gift of a light, bright, and easy cocktail this weekend!

Made with Blanche Armagnac and grapefruit liqueur these two drinks are delightfully easy to make and a fresh respite from heavier winter cocktails. The second option adds an equal amount of Yu Gin, with its notes of yuzu, for an extra pop of citrus. Grab a bottle of this stunning gin from our gift guide!

B-Pink

B-Pink

Ingredients :

• 1 1/2 oz. Dartigalongue Un-Oaked Blanche Armagnac
• 1 1/2 oz. Jules Theuriet Pamplemouse Liqueur
• Soda Water

Preparation: Pour Dartigalongue Un-Oaked Blanche Armagnac and Jules Theuriet Pamplemousse Liqueur into a highball glass over ice. Top with Soda Water. Garnish with grapefruit wheel.

Yu-B-Pink

Yu-B-Pink

Serves 2

Ingredients:

• 2 oz.  Dartigalongue Un-Oaked Blanche Armagnac
• 2 oz. Jules Theuriet Pamplemouse Liqueur
• 2 oz. Yu Gin

Preparation: Pour Dartigalongue Un-Oaked Blanche Armagnac, Jules Theuriet Pamplemousse Liqueur & Yu Gin into a shaker with ice. Shake 30 seconds until chilled. Strain into coupe glass. Garnish with grapefruit or yuzu fruit wheel.

The post Must Mix: Two Easy Grapefruit Cocktails For The Weekend appeared first on Chilled Magazine.

Source: Mixology News

Atlantis, The Palm and Moët & Chandon raised the biggest toast to 2022 and achieved The Guinness World Records title for the world’s largest drinking glass pyramid on New Year’s Eve.

At WHITE Beach at Atlantis, The Palm guests watched in awe as 54,740 glasses of champagne towered over 8.23 meters high filled with luminescent Moet & Chandon!

As part of Atlantis, The Palm’s sustainability initiative, all 54,740 coupe glasses will be recycled by a local glassblower and transformed into refillable glassware for Atlantis, The Palm’s 1,548 rooms and suites.

Beating the previous Guinness World Records title of 50,116 glasses set in Madrid in 2017, a team of six from Dutch company Luuk Broos Events spent five days and over 55 man-hours meticulously stacking the glittering tower of coupes ahead of the grand unveiling.

“Huge congratulations to all those involved for achieving the largest drinking glass pyramid. It takes some considerable planning and organization to pull off a feat of this magnitude. The strict guidelines provided by Guinness World Records has been observed to the letter, and it was a pleasure to witness such a dedicated team at work. Congratulations, you are Officially Amazing.”
– Pravin Patel, Official Adjudicator at Guinness World Records

The post Guinness World Record’s Largest Drinking Glass Pyramid appeared first on Chilled Magazine.

Source: Mixology News

Multi-talented and beautiful Caribbean-American actress and dancer Candace Maxwell is on her way to becoming Hollywood’s newest starlet as she stars in Tyler Perry’s upcoming BET+ series All the Queen’s Men streaming now.

The 10-episode male exotic dancer series is based off Christian Keyes book, Ladies Night from Tyler Perry Studios. The show revolves around the life of “Marilyn ‘Madam’ Deville” (Eva Marcille) and members working at Club Eden, the fictional home for the best male exotic dancers in the country. Madam is a fierce businesswoman who is at the pinnacle of her game in the nightclub industry. Her band of trusted employees vow to make sure that she thrives. But Madam, a self-proclaimed box, soon discovers that more money and more power leads to more issues. Maxwell portrays the role of “DJ Dime,” the resident DJ at Club Eden, who serves as the voice and rhythm of the club.

Candace Maxwell is a first-generation Caribbean-American born to parents from the islands of Jamaica and Trinidad & Tobago. Born in Westford, Connecticut, Maxwell was raised in Queens, New York. Ever since her youth, she used her fiery passion for music and dance to prove her worth as a natural performer. After her years at the Big Apple she moved to Atlanta, Georgia where she attended CCEPA (Cobb County Center for Excellence in the Performing Arts). Post-graduation, she went on to study acting and minored in dancing. She trained extensively in ballet, modern, jazz, tap, African, partnering, and hip hop. All that hard work opened massive doors for Maxwell. She went on to dance professionally for the New York Knicks City Dancers and became a back-up dancer for famous hip-hop icons. (Beyoncé, Nicki Minaj, Iggy Azalea, Lil Kim and P. Diddy.)

Prior to booking her exciting role on All the Queen’s Men, Candace starred as Cassandra Haynes on Starz’ Power, Didi on CW’s Katy Keene, and Jasmine on Netflix’s Insatiable.

In her free time, Maxwell enjoys cooking, traveling, food and culture, and writing poetry. Health and wellness are extremely important to her. She maintains her mental health by exercising and meditating often. Candace is an advocate for underprivileged youth and works with young teenage girls who are victims of sex trafficking.

Chilled had the pleasure of sitting down with Maxwell to learn about her downtime hobbies, her love of food, and her home bar stocked with Jamaican Rum.

Chillin’ with Candace Maxwell

Tell us about the project you are working on.

Right now, I am most excited about my show All The Queens Men on Bet+. I love All The Queens Men because it transports you to a world where women are safe to let their hair down and live out their deepest fantasies all while listening to the best DJ sets by Dime.

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

I love to travel, go on new adventures, sleep, and eat. Travel keeps me grounded and connected to different cultures and with that comes my love for food. Anything from taco trucks to Michelin star restaurants are a must.

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

I’m new to the city of LA so I don’t have any favorite places yet (although Kreation, and Spartina are both delicious). I love places that have cultural authenticity, and great ambiance. I also like super fine dining where the food looks like art. I’m a true foodie.

Chillin’ with Candace Maxwell

What types of dishes do you typically order?

The spicier and the saucier, the better. Jamaican, Trinidadian, Greek, Italian, Indian, Thai, Mexican, Sushi are all favorites of mine.

Any favorite bars?

I like the Bungalow in Santa Monica.

What drinks do you order when out?

Number one is a Spicy Margarita with Tajin on the rim for a good time. Wine or champagne is great for meal pairings, and If I’m feeling a little dark and stormy an Old Fashioned will do the trick.

Chillin’ with Candace Maxwell

Do you prepare drinks at home?

I’ve poured myself glasses of wine.

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

Red wine, white wine, Wray and Nephew Overproof Jamaican Rum (It’s a staple in every Jamaican household and my mom is Jamaican), Pineapple Ciroc, Tito’s, and Anejo Casamigos.

Have you ever been a bartender?

No but I have worked in nightlife. A good bartender is essential to make it through the long nights.

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

Anthony Bourdain (R.I.P. to the man and the legend). I don’t drink beer often, but I’d throw back a cold one with him. He seemed like such a beautiful soul. I was obsessed with his show “No Reservations” when I was growing up.

The post Chillin’ with Candace Maxwell appeared first on Chilled Magazine.

Source: Mixology News

A new year is here and that means it’s time to speculate on what will be next in the bartending industry.

To answer that question, we asked our talented team of Chilled 100 bartenders to see what they predict we’ll be seeing more of. Cognac, sustainability, the continuation of Low/No ABV drinks and the proliferation (for unknown reasons) of Malort!

Bartender Trends for 2022

Want to Have your opinion heard and get involved? Join the Chilled 100!

“I think you will see tiki continue to grow and a lot of bars having N/A Cocktails and beverages. The growing amount of people that do not drink will have access to more options and be able to enjoy the scenes of different establishments while continuing to not drink.”

– Marshall Moore

“Cognac is trending right now and I think we are going to see more of this spirit replacing others in classic cocktails. I also think we are going to see a bigger focus on craft non-alcoholic drinks as well as sustainability. All really great things!”

– Dani Keenan

“I expect to see the non-alcoholic and low ABV categories continue to progress. There were plenty of new brands emerging this year, and a few have more products to launch in 2022. Mindful consumption is more prevalent now than ever, which gives us creators new opportunities. It is an exciting time to be behind a bar!”

– Jonathan Stanyard

“Mules, espresso martinis, low abv bevs, moves away from syrups as the sole way to add flavor to things, companies not replenishing stocks to save money and saying supply chain/covid is the reason.”

– Peter Hannah

“I think we may see more businesses coming up that will actually do it right, give your employees breaks, food if possible, and benefits that is if they actually listen to the people of the hospitality industry. I also can see more canned cocktail variations coming into the fray.”

– David León Jr.

“Lower abv cocktails but also attempting to keep sugars lower as well than their fruity juice filled predecessors. The espresso martini rages on so perhaps more work with tea cordials.”

– Nicole Salicetti

“More bars and patrons caring more about sustainability especially with agave spirits. More N/A bevs on menus.”

– Danny Castanuela

“Malort being everywhere ”

– Cory Clavet

“Classic riffs. There’s a lot of young bartenders entering the industry right now so I think our particular market is going to continue with the shift towards classics as they become accustomed to the classic drink formulas.”

– Mariangela Urquizo

“I think there is a real emphasis back on gathering with your group. I think in 2022 we’re going to see a lot more businesses wanting to throw team building events for staff and a lot more socialization. I think you’ll also see a lot of the brand money shift back to on-premise as they remind the bean counters that they still actually have to build brands.”

– Jeremy Johnson

The post What’s Next In Bartending? Chilled 100 Bartenders Share Their Predictions For 2022 appeared first on Chilled Magazine.

Source: Mixology News

Join in the fun riffing on this fan-favorite, classic cocktail—the Negroni.

Classic cocktail enthusiasts know that moods are lifted, and magical things happen when riffing on traditional drinks. So, if you’re planning to revamp your cocktail menu or just brushing up on your classic cocktail-making skills, considerer mixing this lineup of Negronis. Each recipe experiments with different spirits and bitters and other ingredients.

True to its Italian inspiration, Osteria La Baia has mastered the sophisticated simplicity of this classic cocktail, with its bartending team deciding that now is the time for a little Negroni fun. Here a few of their most popular riffs.

The Ume Negroni gets a Japanese twist thanks to the addition of Ume Plum Liqueur along with Gin Lane, Salers Aperitif, and grapefruit bitters.

Ume Negroni

Ume Negroni

Ingredients:

• 1 oz. gin
• 1 oz. Ume Plum Liquor
• 2 oz. Salers
• 5 dashes grapefruit bitters

Preparation: Stir and strain into a glass. Garnish with plumb-grapefruit twist.

For those who don’t have a strong passion for gin, Scrittore, is the to-go Negroni made with Woodinville Bourbon, Kina L’Aero, CioCiaro, grapefruit and orange bitters, in which the initial sweet taste finishes with slightly bitter and citrus notes.

Negroni Bianco swaps out Campari in the classic recipe for Cocchi Americano making it more fragrant.

Negroni Bianco

Head Bartender Lexi Cassitto for Portale has developed a beautiful array of tweaked classic Negronis, which come in four varieties, including the lavish Maserati made with blood oranges, a touch of Barolo Chinato, and Monkey 47 Gin, which Lexi describes as “top shelf” gin.

Portale Negroni Maserati

Portale Negroni Maserati

Ingredients:

• 1 oz. Monkey 47 Gin
• 1 oz. Pio Cesare Barolo Chinato
• 1 oz. Campari

Preparation: Stirred until chilled, pour over big ice cube in rocks glass. Garnish with orange twist.

The Primo Negroni made with Ojo De Tigre Mezcal, Aperol, Punt e Mes, and orange is perfect for those who love to add a smoky note to the cocktail while maintaining its simplicity.

Portale Negroni Primo

The post Must Mix: 5 Riffs on a Negroni appeared first on Chilled Magazine.

Source: Mixology News

Check out a few healthy-ish cocktail recipes for those of us who don’t want to go totally “dry” this January.

These better-for-you concoctions are heavy on the antioxidant-rich fruit and veggie juices and teas, but still have the booze. Give them a mix!!

Dirty Verde

Dirty Verde

Created by Claire Rose Sexton, Kettner Exchange

At Michelin Bib Gourmand-awarded Kettner Exchange, Bar Director Claire Rose Sexton combines verdant fresh-pressed juices with blanco tequila for a boozy take on your morning “green juice.”

Ingredients:

• 1 oz. blanco tequila
• 3/4 oz. fresh pressed lime juice
• 1/2 oz. simple syrup
• 2 oz. fresh cucumber juice
• 1 oz. Ancho Reyes Verde Poblano Liqueur
• Paprika oil (for garnish)

Preparation: Combine ingredients, shake with ice, and serve garnished with paprika oil.

About Claire Rose Sexton

Beverage Director Claire Sexton curates the expansive cocktail and wine program at Michelin Bib Gourmand Kettner Exchange. The daughter of a Marine Corps pilot, she spent her formative years relocating frequently, including a years-long early childhood stint in Japan. Working as a designer for a Shenzhen, China-based lifestyle brand, allowed her to further explore Asia, plus she has visited Europe, Northern Africa, and Mexico.

Claire Rose Sexton, Kettner Exchange

This global perspective and curiosity inform her approach to cocktails, which are both playful and sophisticated. In addition to a close working relationship with acclaimed Chef Brian Redzikowski — both share an affinity for the flavors of Asian cuisine — which is reflected in the culinary and seasonally-driven cocktail and wine menus. She favors bright, spirit-forward, yet also feminine cocktails and incorporates unexpected flavors including, tahini, ube, pistachio milk.

Claire Rose Sexton, Kettner Exchange

After Miles

After Miles

Created by Jeremy Simpson, Campfire

At Michelin Bib Gourmand-awarded Campfire, Beverage Director Jeremy Simpson layers flavors of vanilla and caramel, to emphasize the natural sweetness in the carrot and orange juices. The herbaceous epazote tincture and spicy mole bitters balance and add depth and nuance.

Ingredients:

• 1/2 oz. abasolo mexican corn whiskey
• 1 oz. el destilador reposado
• 3/4 oz. lemon juice
• 1/2 oz. orange juice
• 1 oz. carrot shrub
• 1 dash of mole bitters
• 5 drops of epazote tincture

Preparation: Combine ingredients and shake. Serve in a sour glass and garnish with borage flowers.

About Jeremy Simpson

In his most recent outpost, Simpson had curated a portfolio of 80+ mezcals as beverage director of Bar Caló in LA’s Echo Park, featuring on small producers and Mexican-owned palenques focusing on regionality and varietal diversity. Prior to Bar Caló, Simpson worked alongside Chef Ori Menashe at Bestia, where he served as bar manager when the celebrated Italian eatery garnered James Beard Award Nominations for Best Chef and Best Restaurant, as well as a “Tales of the Cocktail” Spirited Award for Best American Restaurant Bar.

Jeremy Simpson, Campfire

The same philosophies he nurtured over his eight years in the LA bar industry inform his approach with continued education and a reverence for small producers at the forefront. Growing up near farms and ranches in the Southeast, Simpson cultivated a deep appreciation for the growers and producers whose hands work the soil. His curiosity about the provenance and wine education grew while working alongside Chef Menashe. He began to study independently through the Court of Master Sommeliers and WSET (Wine & Spirit Education Trust), eventually earning his Level 1 and Level 2 certifications, respectively.

The Waverly 3.0

The Waverly 3.0

Created by Eric Johnson, Waverly

At Cardiff-by-the-Sea all-day café, Waverly, award-winning Beverage Director Eric Johnson riffs on the blueberry muffin. Malic and lactic acids are added to steeped Vanilla Rooibos tea, to stabilize and balance. Plus, a light syrup made with fresh, sweet-tart blueberries that complements the naturally sweet, creamy flavor of the tea.

Ingredients:

• 1 1/2 oz. gin
• 2 1/2 oz. Acidulated Vanilla Rooibos Tea
• 3/4 oz. blueberry syrup

Preparation: Add ingredients into a glass with rocks. Stir to combine.

About Eric Johnson

Waverly Beverage Director Eric Johnson has been a longtime fixture on the San Diego beverage scene. He trained under notables such as Sam Ross (Milk & Honey NYC and Atta Boy) and Phil Ward (Mayahuel), before landing in America’s Finest City to lend his talents to open some of San Diego’s most notable dine & drink establishments, including Michelin Plate-awarded Juniper & Ivy, Craft and Commerce, El Dorado Cocktail Lounge, Noble Experiment, and Sycamore Den. In 2013, Johnson was voted as Eater San Diego’s ‘Best Bartender‘ and selected as one of America’s 25 Best Bartenders by the Daily Meal in 2014.

Eric Johnson, Waverly

At Waverly, he has developed a globally-inspired cocktail program of crushable, beach-inspired “New American” cocktails that often evoke and make thoughtful reference to universal childhood nostalgia.

The post 3 Healthy-ish Cocktails to Start the New Year appeared first on Chilled Magazine.

Source: Mixology News

Did you forget to get yourself a gift in the bustle of the holidays?

Lucky for you, there’s still time to snag a bottle or two from our gift guide! If you’re a whiskey person, here’s six of the bottles we were gifting this year! Not a whiskey person? No sweat! We have the perfect bottle for every type of drinker–from gin, vodka, and liqueurs, to cognac, low and no ABV, to rum and more.

Hatozaki Small Batch

Hatozaki Small Batch Japanese Whisky is a perfect gift for people who are whisky connoisseurs to casual drinkers and everyone in between. This premium product packs a unique flavor profile that is a delight for every palate and is secured in an elegant gift box.

Hatozaki Small Batch

Sagamore Spirit Rye

Premium and affordable, Sagamore Spirit Signature Straight Rye Whiskey is the perfect gift for the new or experienced whiskey lover in your life.

Sagamore Spirit Rye

Dewars

Make your bottle of Dewar’s even more memorable with a free personalized label. Order the perfect holiday gift for your friends and family. Choose your bottle, enter your message, and get personalized labels shipped right to your door.

Dewars

Catoctin Creek

Happy Holidays from Becky Harris, chief distiller at Catoctin Creek. Becky makes this authentic craft-distilled rye whisky from local grain in copper pot stills. Each bottle is a single barrel expression capturing the essence of the Blue Ridge Mountains. Perfect neat, or in your favorite holiday cocktail! Catoctin Creek – The Virginia Rye Whisky

Catoctin Creek Whiskey

IW Harper 15-Year-Old

Welcome the holiday season with I.W. Harper 15-Year-Old, a testament to refined quality. Encases in a timeless, decanter-style bottle, this classic bourbon is perfect for commemorating life’s special moments, carrying rich notes of oak, dried fruits, caramel, and vanilla. To best appreciate I.W. Harper 15-Year-Old’s unique flavor profile, enjoy it on the rocks or neat.

IW Harper 15-Year-Old

The Glenlivet 12-Year-Old

The award-winning Speyside whisky best known for its smooth and well-balanced flavors now comes in a gift set perfect for the holidays! The Glenlivet 12 Year Old gift set comes with a 750ml bottle of 12 Year Old and 2 unique tumbler glasses to make sharing easier with loved ones, friends and families – or to keep for yourself!

The Glenlivet 12-Year-Old

The post 6 Whiskey Bottles Too Good To Share  appeared first on Chilled Magazine.

Source: Mixology News