April 2022

One of the most exciting distillers in the American West, Whitefish, Montana’s Spotted Bear Spirits has built a local and national reputation thanks to a high quality line of spirits.

The offer an inventive cocktail menu (including vodka, gin and a coffee liqueur) available at its namesake neighborhood bar in the heart of the idyllic town of Whitefish.

The brainchild of Lauren Oscilowski—a veteran of the region’s other acclaimed distillery, Glacier Distilling Company—one of the biggest facets that sets Spotted Bear apart is its passion for sustainability. It’s a goal for the town at large (Whitefish launched its Friend of the Fish tourism checklist this year) and one she takes deeply seriously. Since its opening in December 2015, Oscilowski shared with CHILLED six sustainability tips she’s learned along the way.

Organize: “It’s a big one—I’m part of the city committee we developed called the Sustainable Tourism Management Plan Committee. It’s multifaceted, and the goal is to make tourism more sustainable for our community in a more holistic sense whether environmental, quality of life, as well as economic.”

Compost: “I think there’s so much waste that can be generated, so we compost. We make everything from scratch in the tasting room, so we juice all our citrus or macerate berries and so forth and then make compost from that.”

Source Locally: “We source locally as much as possible to make our carbon footprint smaller in the tasting room, especially during the summer months. We try to process a lot of fruit during their peak season and then freeze it. There are a lot of orchards around Flathead Lake with apples, peaches, and plums, so we freeze them and have local produce during the winter season. We have a deep freezer and it’s about trying to preserve that produce and extend the local season.”

Go Organic: “When we make Limoncello, we use all organic ingredients. We’re infusing the skin of the lemon in ethanol, so if we didn’t go organic we’d be wicking pesticides into the distileite. So we process dozens and dozens of cases of lemons over the span of a week, juice them and then freeze them, so we can use that fresh juice.”

Recycling: “In Montana, there’s no way to recycle glass in the state, so we started the Canteen program. I worked with a manufacturer in California to create a removable label that you can dissolve the adhesive so we can reuse the bottles. How it works is that our customers can buy a reusable bottle for five bucks more, bring in your empty and we’d sanitize, fill it up and put on a fresh label. We had to put it on pause because it was so popular, but we’re going to dive back in.”

No Plastic: “One thing everyone can do to be more sustainable is ditch plastic. Paper straws in cocktails get soggy, so work with a company called HAY! Straws which all have different diameters, thicker straws for Bloody Marys and thinner for cocktails. They’re a fantastic organization.”

The post 6 Easy Steps to Sustainability with Distiller Lauren Oscilowski appeared first on Chilled Magazine.

Source: Mixology News

New from Diageo, the global leader in beverage alcohol, Astral Tequila is a super-premium tequila slowly nourished by the good energy seeping from the cyclical passing of the sun and stars.

These celestial events impart bright bursts of citrus, white pepper, and underlying agave with an abundance of tropical fruit notes.

Astral meaning ‘of the stars’ is crafted using traditional production processes, making every use of the agave plant which is brightened by nature.

“We’re incredibly proud to introduce Astral Tequila. Our traditional and time intensive process creates a delicious, unique tequila, made to be enjoyed with close friends for brighter cocktails and connections,” shares Christina Choi, Senior Vice President of Tequila, Diageo North America. “We also recognize that connections go far beyond drinks at the table, which is why we’re giving back to the community through our sustainability initiative where we upcycle our spent agave fibers to make bricks that will be used to create new places for people to gather in local communities in Mexico. That’s what Astral Tequila is all about, brightening connections.”

Pink Moon

Ingredients:

• 1 ½ oz. Astral Tequila Blanco
• 1 ½ oz. fresh grapefruit juice
• ½ oz. fresh lime juice
• ½ oz. cinnamon-agave syrup
• 3 oz. water

Preparation: Combine all ingredients in a shaker with ice. Shake and strain into an ice filled rocks glass. Garnish with salt rim and grapefruit slice.

The post The Pink Moon appeared first on Chilled Magazine.

Source: Mixology News

We’re counting down to and celebrating Earth Day with spirits brands changing the way we think and drink!

We asked the team at Novo Fogo about their sustainable way of life, how they plan to celebrate Earth Day, and of course, about the Novo Fogo Cachaça Bar Strength Bartender Challenge.  

Tell us how  Novo  Fogo  celebrates the Earth/Brazil? 

April is Earth month, but for Novo Fogo our journey of making cachaça sustainably never stops! Since the beginning, our sugarcane farm has been USDA-certified 100% organic, our zero-waste distillery recycles all its byproducts, and we offset our non-production business emissions to make Novo Fogo overall carbon-negative. 

What about Earth Day? 

We’re calling special attention to the Novo Fogo Tree-Keeper program. We’ve teamed up with Seattle pro goalkeepers Stefan Frei, Kasey Keller, and Marcus Hahnemann, who all share our love for tasty drinks and the environment. For every one of Stefan’s saves this season, we contribute $100 to the Horus Institute, the Brazilian NGO that locally drives The Un-Endangered Forest project. Stefan Frei is also a painter, and he helped us design special-edition packaging for two Tree-Keeper products available on our website. 

What can you tell us about the Bar Strength Bartender Challenge? 

We want to go to Brazil with you! The Bar Strength Challenge was conceived to take the message of our Bar Strength Cachaça even farther. Novo Fogo Bar Strength Cachaça is the world’s first truly carbon-neutral spirits bottle – from true origin to destination, including the carbon footprint of their suppliers, distributors, freight, fuel, warehousing, etc. We want to see how you interpret the idea of environmentally-friendly drinking and channel it into a cocktail that embodies our values of caring for the earth. 

What should bartenders who are participating know? 

Environmentally-friendly cocktails can be broadly interpreted. It could be about minimizing waste or upcycling ingredients that would be otherwise tossed. Or it could be sourcing ingredients from nearby, thereby reducing the amount of fuel necessary to get them to your shaker. The possibilities are vast! 

Why is mixing sustainably important? 

Like chefs are a central link in the chain of getting food from the ground into people’s mouths, bartenders also have a prominent role in educating and communicating to consumers. Frankly, the topic of environmentalism can frequently be a bit of a bummer and has long been accompanied by much finger-wagging about what not to do. That is not fun. Cocktails are fun. Therefore, inviting people to the conversation about how to leave the earth a bit better than we found it is much more fun with a delicious cocktail in hand, and ideally that cocktail will also have been thoughtfully-crafted, too. 

BUMBLEBEE  DAIQUIRI

This balanced Brazilian daiquiri is sweetened with earthy honey syrup as well as oleo saccharum, an aromatic citrus syrup that puts lime peels to good use instead of throwing them into the compost. If you’re not up to making oleo saccharum, replace it with another half-ounce of honey syrup. Your daiquiri will be less limey but delicious nonetheless. 

Ingredients: 

• 2 oz Novo Fogo Chameleon Cachaça  
• 1 oz organic lime juice 
• 1/2 oz raw honey syrup (equal parts raw honey dissolved in hot water) 
• 1/2 oz lime oleo saccharum  

Preparation: Shake all ingredients with ice and strain into a chilled cocktail glass. *Oleo saccharum, remove the peel of at least five limes with a peeler and put the peels in a bowl (you can then juice the peel-less limes). Cover the peels with granulated sugar. With a muddler or wooden spoon, massage the sugar granules into the lime peels by firmly pressing. Transfer the peels and sugar into a Ziploc bag and press out the air before sealing. Store in the refrigerator for at least five hours or overnight to extract the liquid and oils from the lime peels. Strain the resulting lime syrup into a jar or bottle and you’re ready to go! 

CAIPIRINHA DA TERRA

Ingredients:  

• 2 oz Novo Fogo Silver Cachaça 
• 1 organic lime 
• 1 1/2 tbsp rapadura sugar* 

Preparation: Cut off both ends of the lime and slice it down the middle. Remove the pith and slice the lime into 8 pieces and add them to a shaker. Add rapadura sugar and muddle until the sugar is dissolved and the lime is squeezed of its juice. Add the cachaça and shake with ice. Dump everything into a tumbler and garnish with flowers. 

 *Rapadura is unrefined sugar made simply by evaporating sugarcane juice. It’s earthy and grassy and sweet. You can find it in granulated form or condensed in a block or loaf. If it’s the latter, shave off enough to make a heaping tablespoon. A Caipirinha made with rapadura sugar instead of white sugar is a true celebration of raw, unrefined plant ingredients that harmonize in a nuanced cocktail. 

PARANÁ PUNCH

This Brazilian sour brings together two delightful beverages from southern Brazil: Novo Fogo Organic Cachaça and erva-mate (aka yerba mate). Mate is a traditional South American tea made with the leaves of a forest shrub that are high in caffeine and antioxidants. The flavor of Brazilian erva-mate is like robust, earthy green tea. It can be enjoyed hot or cold; cold mate tea is commonly mixed with citrus or herbs and is called tereré.  

Ingredients: 

• 1 1/2 oz Novo Fogo Chameleon Cachaça  
• 1 oz organic lemon juice 
• 1 oz erva-mate tea syrup* 
• 5 mint leaves 
• 1 1/2 oz sparkling wine 

Preparation: Add all ingredients except for sparkling wine in a shaker and shake with ice. Pour over ice and top with sparkling wine, stirring to combine. Garnish with fresh mint. 

 *Erva-mate tea syrup, bring 1 cup of water to a boil and turn off the heat. Dissolve 1 cup of sugar in the water. Steep 6 bags of bagged mate tea (such as Guayaki) in the hot syrup for 15-20 minutes, then remove the tea bags and chill the syrup.  

TROPICAL ITCH

This tropical drink from Rumba in Seattle, WA, features Novo Fogo’s Tanager cachaça expression, which was finished in reclaimed Brazilian zebrawood called araribá for a distinctively earthy flavor. The Un-Endangered Forest is Novo Fogo’s reforestation project to save native tree species like araribá by planting trees in Brazil’s Atlantic Forest. 

Ingredients: 

• 1 oz Novo Fogo Tanager Cachaça 
• 1 oz Noble Oak Bourbon 
• 3/4 oz organic lemon juice 
• 1/2 passion fruit syrup 
• 1/4 oz orgeat  

Preparation: Combine all ingredients in a shaker with crushed ice and shake. Dump everything into a tall glass and add more crushed ice. Garnish with fresh mint. Though this drink will scratch that tropical itch, feel free to additionally garnish with a bamboo back scratcher just to be safe.

The post Celebrate Earth Day with Novo Fogo Cachaça appeared first on Chilled Magazine.

Source: Mixology News

We are counting down to and celebrating Earth Day with spirits brands changing the way we think and drink!

Koskenkorva Vodka, founded in the early 1940’s in the village of Koskenkorva, Finland, is the one of the most sustainably made vodkas with an eco-friendly stewardship that honors the planet with every sip. Global Brand Ambassador Mikael Karttunen tells us more about earth-friendly-mixing and drinking with Koskenkorva Vodka.  

Talk to us about your brand’s culture of sustainability.  

At Koskenkorva sustainability is not a trend that’s followed but a way of life that has been in the DNA of operations since the very beginning in 1953. The Village of Koskenkorva has a history of living on what the nature has to offer and honoring the environment reaching back several centuries. This attitude is also reflected in our company responsibility where no decision is made without looking at the sustainability impact both from an environmental and a social sustainability point of view. 

Why is this important?  

We feel that the value of a company cannot be measured only by the equitable profit it makes. If that profit is detrimental to the surrounding community and/or nature, then the value of the company is not “real.” It is more of an illusion. So we have to be able to make decisions that bring both social and environmental sustainability into the equation of turning a profit. We need to be able to make the operation of the company profitable socially and environmentally while it is profitable equitably. That is the only way we can truly call the operation of a company sustainable. 

Drinkers are more environmentally conscious. Tell us about this development in the spirits world. 

Both environmental and social / equality consciousness can be seen as megatrends cutting through all consumer choices nowadays. And we applaud and support this development with all our hearts! These issues are quickly becoming a hygiene factor for discerning consumers all over the world. And this is a movement we as people of the earth need now more than ever. We at Koskenkorva are putting all of our innovation efforts into giving these consumers options that they can scan with the highest level of scrutiny and be satisfied that their standards are being met. This also applies to hospitality professionals that need to be able to find products and producers that they can trust and easily communicate to their guests as the most responsible choices out there. We are here to provide such an option in the vodka category that isn’t necessarily seen as the hotbed of sustainable innovation. 

Where do you see your brand’s commitment to sustainability headed in the future?   

Our current sustainability roadmap reaches until 2030 and includes for example authentic carbon neutrality in production without any carbon offset by the year 2025. We are, as an example, strongly involved in paving the way for regenerative farming that aims to convert all farms from carbon sources into significant carbon sinks. It also makes the soil more fertile, makes it retain water better (no nutrient leakage) and provides bigger and better quality harvests. Our goal is to have all of our contracted farmers in Finland educated in regenerative farming by the year 2025. If all the farms in the world moved to regenerative farming we could potentially remove up to 10 times the current annual CO2 emissions globally. So regenerative farming is definitely one of the answers to the global warming crisis. We are dedicated to being one of the pioneers in making it a norm in farming. I see the company’s commitment to sustainability only growing in the years after 2030 and even more ambitious environmental goals will be set in the years to come. 

What would you like bartenders to know about your brand? 

Whenever you grab a bottle that says “Koskenkorva” on it you can rest assured that every possible action that can be taken in spirits production to become as sustainable as possible have been taken. Already in 2018 The Drinks Business magazine awarded us with the Green Company of the Year award as the first ever spirits producer in the world and since then we have only increased our commitment and investment in sustainable ways of working and will be cutting our environmental footprint down to zero in the next three years. The Koskenkorva brand is also a guarantee that all ingredients in the bottle are purely natural, from a responsible source and no compromise has been made either in the quality of the raw-materials or the taste of the product. I am personally part of our product development team and know for a fact that we will not rest until we are certain the product cannot be made any better.

The post Celebrate Earth Day with Koskenkorva Vodka appeared first on Chilled Magazine.

Source: Mixology News

We’re counting down to Earth Day with eco-friendly spirits that are changing the way we think and drink.

Mijenta Tequila is a premium, small-batch artisanal tequila with the perfect blend of the world’s purest agave, artistry and commitment to community. Co-founder and director of sustainability, Elise Som remarks, “community and sustainability run central to our philosophy at Mijenta. From the very start, our founders were dedicated to doing well by doing right.”  

According to Som, one of Mijenta’s fundamental principles is sustainability, built on the desire to maintain natures beauty and bounty and reverse any negative environmental impact brought on by distillation.  

Here are 4 beautifully crafted and environmentally committed Mijenta Tequila cocktails to sip and “do right” by the environment this upcoming Earth Day!  

Green Goddess

Ingredients:  

• 1 1/2 parts Mijenta Blanco Tequila  
• 3/4 parts ginger or spirulina syrup 
• 3/4 parts lemon juice 
• 1/2 part pineapple juice 
• 3 green apple slices 

 Preparation: Muddle the apple slices and shake all ingredients vigorously with plenty of ice, strain into a rocks glass. Garnish with apple fan.

The Enchanted Forest

Ingredients:  

• 1 1/2 oz Mijenta Blanco Tequila  
• 1/2 oz of Blue Curacao  
• 1/2 oz pineapple juice  
• 1/2 oz lime juice  
• 1/2 oz vanilla Horchata  

 Preparation: Shake and strain into cocktail glass. Garnish with moss, dry ice and micro flowers.

Frida’s Flowers

Ingredients:  

• 2 parts Mijenta Blanco Tequila 
• 3/4 part strawberry or hibiscus syrup 
• 1 part fresh lime juice 
• 3/4 part creme de cacao 

 Preparation:  Shake all ingredients vigorously with plenty of ice, strain into a coupe or martini glass.  Garnish with edible flowers. 

Jimador’s Old Fashioned Cocktail 

Ingredients: 

• 2 parts Mijenta Blanco Tequila 
• 1/2 part Piloncillo syrup 
• 2 dashes chocolate mole bitters 

 Preparation: Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass with an ice sphere placed in the center. Garnish with cinnamon and orange peel.

The post 4 Tequila Cocktails to Celebrate Earth Day appeared first on Chilled Magazine.

Source: Mixology News

The Dos Primos Tequila Company founded by country-music superstar Thomas Rhett and his cousin, Jeff Worn is partnering with The Nature Conservancy (TNC) to support land-restoration and water-conservation efforts in Mexico.

The company has pledged $50,000 to TNC for its conservation work in the Tehuacán Valley area in Mexico. The valley is located southeast of Jalisco, Mexico, where Dos Primos Blanco Tequila and the recently launched Dos Primos Reposado Tequila are produced.  

“Jeff and I have a deep appreciation for nature—being outdoors is a really special way to spend time with our family and friends,” said Thomas Rhett. “With that, we take pride in our responsibility to help take care of the Earth.”  

The Nature Conservancy is guided by science to create innovative and on-the-ground solutions to our world’s toughest challenges so that nature and people can thrive together. They are tackling climate change, conserving lands, waters, and oceans at an unprecedented scale, providing food and water sustainably and helping make cities more sustainable. Working in 76 countries and territories: 37 by direct conservation impact and 39 through partners, The Nature Conservancy uses a collaborative approach that engages local communities, governments, the private sector, and other partners. 

The Tehuacán Valley is the most biologically diverse arid region in North America and is home to a remarkable 70% of the world´s plant families, including wild agaves, “cousins” of the tequila and mezcalero agaves. The Valley served as one of the world’s ancient cradles of civilization, the earliest irrigation place in Mesoamerica, and one of the oldest in the New World. There, the agricultural communities employ age-old water and soil retention management techniques. For its natural and cultural richness, it has been designated by UNESCO as Natural World Heritage Site. 

Dos Primos is supporting TNC’s work to help conserve and restore this land by integrating sustainable agroforestry systems and replenishing adjacent streams and bodies of water, increasing the availability of fresh water by millions of gallons each year for nature and people. 

“By protecting ecosystems, we can maintain water sources, wildlife and irreplaceable natural assets for people and nature,” says Hilda Hesselbach, Water Security Lead for TNC in Mexico. “Supporting the conservation of crop wild relatives of agaves could be the future for tequila. We thank Dos Primos for supporting TNC and its work in Mexico in this great crusade for the conservation of nature in the Tehuacán Valley.” 

“We really want our love for the outdoors to show in how we help take care of the planet,” said Worn. “Dos Primos uses natural resources, like clean water and mature blue agave, to make our premium tequila. We’re hoping people will join us and lend their support to TNC’s incredible conservation efforts in the Tehuacán Valley by learning more and making a donation.” 

From March through August, 2022, consumers can scan a special QR code where Dos Primos Tequila is sold to learn more about the project or to make a donation to TNC. The Dos Primos website and the TNC website also will feature information and donation links. For more information about the project, the tequila or to find a retailer, visit DosPrimosTequila.com.

The post Thomas Rhett’s Dos Primos Partners with The Nature Conservancy appeared first on Chilled Magazine.

Source: Mixology News

Tree Fort Wines, the California Central Coast wine label from the 3 Badge Beverage Corporation négociant portfolio, has announced the renewal of its Reclaim the Forests: Plant a Tree program with One Tree Planted, a non-profit organization focused on global reforestation.

The announcement, which comes just ahead of Earth Day on Friday, April 22, is made even more exciting by the news that the successful partnership has already resulted in 1,000 trees being planted in the United States since May 1, 2021. Tree Fort is a fast-growing Central Coast brand which, in 2021, more than doubled its sales over 2020, making the label’s contribution pledge especially significant. 

“We are proud to continue our partnership with One Tree Planted as part of our commitment to sustainability,” said August Sebastiani, proprietor of 3 Badge Beverage Corporation. “Its mission to create a positive global impact by making it easy for anyone to help the environment by planting trees makes the partnership a perfect match for Tree Fort, as our wines are inspired by the adventurous spirit of California’s outdoor culture and are meant to be enjoyed in nature.” 

With 15 billion trees cut down around the world and up to 58,000 square miles of forest lost every year, One Tree Planted’s projects span the globe and are done in partnership with local communities and knowledgeable experts. By planting one tree with every dollar donated, One Tree Planted is helping create habitats for biodiversity, clean the air and water, contribute to society’s health and well-being and create jobs for social impact. Tree Fort’s support of One Tree Planted’s global reforestation efforts helps make a positive effect on nature, people and wildlife. 

Featuring five expertly crafted, single varietal wines from esteemed winegrowing regions in California’s Central Coast, Tree Fort’s Monterey Chardonnay ($16.99), Santa Barbara County Sauvignon Blanc ($16.99), Santa Barbara County Pinot Noir ($16.99) and Paso Robles Cabernet Sauvignon ($16.99) are included in the Reclaim the Forests: Plant a Tree program. Tree Fort’s commitment to sustainability is also reflected in its outdoor friendly packaging with screw cap closures instead of corks, which are made from a limited natural resource. Additionally, the screw caps make it easy for drinkers to transport the wines to their next outdoor adventure. 

The partnership solidifies Tree Fort’s commitment to making a positive environmental impact by planting one tree in the United States for each case of wine purchased. 

Tree Fort wines are available for purchase nationally via the 3 Badge wholesale tier, or consumers can visit treefortwines.com to purchase online.

The post Tree Fort Wines Plants Trees for Earth Day appeared first on Chilled Magazine.

Source: Mixology News

To celebrate the return of Coachella and its 10th year as the official vodka of Coachella, Absolut is extending the festival experience into the Metaverse, introducing a first-of-its-kind activation in Absolut land.

Absolut land is a virtual destination including art, dancing, fashion, music, and of course, cocktails—bringing the on-the-ground festival excitement and the metaverse experiences together. Whether in person or across the globe, mixing with others is only a click away with Absolut’s new virtual destination, Absolut Land, accessible to anyone twenty-one years of age or older, anywhere, anytime.  

Absolut Land features innovative experiences including: 

• The Anti-Gravity Dance Floor ensures every entrance to Absolut Land is grand. The gravity-defying mosh pit extends the length of the signature Absolut bottle facade, allowing fans to seamlessly flow from floor-to-floor. Avatars will embody the spirit of the festival grounds when they first walk into the Absolut Land experience.
• The Absolut Bar is the heart of Absolut Land and home to its resident bartender, this serves as the center of mixing the IRL with the metaverse. Fans near and far can find all they need to know at this central hub from the code-of-conduct and how-tos, to, of course, cocktails.  
• The Citron Media Room inspired by Absolut’s Citrus portfolio is colorfully designed to mix with others and get the download on the latest happenings from exclusive content in the Absolut Tent on the festival ground, to NFT wearables and highlights of the weekend.  
• The Garden is Absolut Land’s open-air space where fans can discover collectibles that hero the ingredients for the hero cocktails and hidden portals to other experiences within the immersive space. 
• The Museum Gallery, a nod to Absolut’s history in rich visual arts, Absolut Land’s quiet sanctuary showcases Absolut iconic art through the decades. This is a moment for fans of Absolut’s past to engage with Absolut’s future. 

• The Selfie Room, featuring a colorful backdrop inspired by Absolut’s iconic “BORN TO MIX” campaign, allows fans to capture their experience in the one-of-a-kind experience and share their Absolut Land experiences for a chance to win the ultimate Coachella NFT collectible.  
• The PRIDE Tunnel, fans can access the all-out rave paying homage to Absolut’s longtime involvement within and support of the LGBTQ+ community.  
• The Rainbow Rave, an all-out dance party, grounded by a disco-inspired dance floor and powered by PRIDE, celebrates the community and features music from LGBTQ+ artists. Consumers can share their dance moves on social for a chance to be surprised and delighted with Pride theme exclusive Absolut Land wearables! 
• The Outlook, the best view – where the possibilities are endless in Absolut Land and so are the views. This is a moment for guests to see the size and scale of the Absolut Land experience across the metaverse!  

Plus, the power of Human Connections to unlock surprise moments like Absolut bottle collectibles hidden throughout the space, product promos and unique metaverse experiences. Over shared virtual drinks, festivalgoers will have the chance to unlock one-of-a-kind avatar wearables from the cult-favorite, whimsical handbag and jewelry brand – Susan Alexandra – with the newly launched Susan Alexandra for Absolut Collection. Avatars within the space will also be able to seek out and access secret portals that just might “teleport” fans to Coachella Valley for an IRL VIP experience during the festival’s second weekend. 

To learn more, please visit http://absolut.land.

The post Celebrate the Return of Coachella with Absolut Land appeared first on Chilled Magazine.

Source: Mixology News

Founded by Rebecca (Becky)  and Scott Harris, Catoctin Creek crafts stunning,  award winning whisky under the watchful eye of Becky, who serves as Chief Distiller. Catoctin Creek creates a range of spirits including its flagship Roundstone Rye.

Recently the duo challenged our Chilled 100 group with the task of creating one-of-a-kind whisky cocktails using their rye for a chance to win a tour of the Virginia-based distillery with the distillers themselves!  

We asked Becky and Scott to tell us more about their rye, the cocktail challenge, and the awesome prizes won by our Chilled 100 Bartenders.  

Tell us a bit about Catoctin Creek Whisky, what is it about your whisky that sets it apart in the area and in the industry? 

Much of American whisky is produced on a large factory scale using column stills and feed-grade grain.  Becky likes to say, “We do things the big guys wouldn’t trouble themselves with!”  Boy, is she right!  We choose to pot-still our whisky, which we believe develops a deeper, richer, creamier flavor and texture, but the process takes about eight hours per batch, which is about 16 times longer than it would take to render on a column still.  It takes a lot longer, but we feel the results are worth it! 

Becky, you are considered a disruptor in a predominantly male-led community. What do you think? 

I have never been conscious of working to disrupt the industry, but rather to stay true to my vision of the flavor and texture of the whisky and spirits I produce. Respect for the past, when coupled with a clear vision of products that I am proud of and passionate about making, is how I guide my team. Most of the men in this community are tremendous people with the focus and energy of entrepreneurs—we hustle. When I started, I was not sure where my ideas fit in, but as I have continued the work, I recognize that so much of the battle can be won by just projecting the passion and confidence in your craft, while learning to hear and evaluate critiques without letting them interfere with your sense of purpose. It is lovely, though, to have found a true community of women distillers who look after, support, and cheerlead for one another. I’m eager to see how the spirits change and develop as we truly become equal partners and leaders with the men in the industry. 

Scott, talk about working as a family-owned business and what this brings to the distillery.  

My biggest worry when we started this business was the stress of bringing a family into the business.  Would our marriage survive the stresses of the business?  In fact, as it turned out, Becky and I are compatible business partners as well.  We have a healthy respect for each other’s skills and trust each other completely in the business.  Sure, there are times when we have crises and business disruption (Covid pandemic, anyone?), but we always put our heads together and figure out a way.  And isn’t that just the right message for a marriage as well as a business? 
 

Since we’ve started the company, now our eldest son, Edward, is working for the business as a brand ambassador in Texas, while our youngest son finishes his degree at NYU.  So, this business truly is a legacy that we hope to pass down through the generations. 

Talk to us about the Catoctin Creek Cocktail Challenge with the Chilled 100 Bartenders? 

This year, Catoctin Creek partnered with Chilled to do the Catoctin Creek Cocktail Challenge, in which we invited bartenders from across the country to create cocktails using our Roundstone Rye whisky as the base spirit.  The range of cocktails in the competition was just amazing!  We had entries in all kinds of categories, including sours, classic old-fashioned-driven cocktails, tiki, and those too hard to categorize!  Every cocktail was amazing, so it was difficult to choose just a few winners. 

The top winners in four markets won a trip to visit Catoctin Creek distillery. Talk to us about this prize. 

We selected a winners and runners-up from four markets:  Washington DC, New York City, Denver, and Miami.  The winners will receive a two-night stay in Loudoun County, Virginia, with expenses paid.  Of course, they’ll get to tour the distillery and help in operations for those days, but we’ll also have fun evening events at bars and restaurants planned.  We’ll also likely strike out for some of the refreshing spirit that only the Appalachian wilderness can give.  Runners up will receive a bottle of this year’s Ragnarok Rye, our collaborative whisky with the heavy metal band GWAR. 

What can the winning visitors expect from the experience? 

When here, we will be mashing rye, fermenting, distilling, filling barrels, and bottling.  Apart from a really good tour, the participants will get to help out, hands-on in the distillery.  We’ll label a barrel with all their names and keep track of it after everyone gets a chance to sign the barrel they filled.  It’ll be so much fun to see what that barrel develops into in a few years! 

What are you most looking forward to the bartenders experiencing at your distillery? 

Each of these bartenders created amazing cocktails.  I stand in awe of bartending, in general, as a noble trade that has existed since the 1800s.  Apart from concocting amazing drinks, bartenders like these are good listeners, people-focused, and want to ensure the quality experience of their guests.  In other words, the hospitality that they give out day after day can often be taken for granted.  In gratitude for these folks, I plan to bartend for THEM in my home bar.  I’ll make the drinks, and they can sit and enjoy.  Maybe it’s my small way of paying back all the great experiences I’ve ever had in a bar. 

What else can you tell us about the surrounding area and the historical charm of the area?  

Purcellville is in the foothills of the Appalachian Mountains, just a stone’s throw from the Shenandoah Valley.  The area is rich with deciduous forest, babbling streams (including the Catoctin Creek!), and hiking trails for days.  There are also historic towns like Harper’s Ferry that have existed since before the Revolutionary War.  We’ll visit a lot of these.  But we’re also only an hour from Washington DC, so we’re bound to head down there for some fun too! 

The post Catoctin Creek’s Becky and Scott Harris Serve Bartenders with a Grand Prize appeared first on Chilled Magazine.

Source: Mixology News

Dancing  Goat  Distillery Single Barrel Program provides the unique opportunity for personally selected whiskey.

Cambridge, Wisconsin’s Dancing Goat Distillery sold more than thirty-five barrels of whiskey, each personally selected by retailers for their stores, in the first year of its single barrel program. 

“Our customers like to hear that we took the time to choose this particular whiskey for them,” says George Beneos of Doti Liquors in Illinois.  “Serious whiskey lovers and those new to whiskey both really appreciate the special attention, and we enjoy the experience working closely with Dancing Goat to select our own barrel.” 

Retailers are invited to the distillery or sent a selection of samples to taste based on the profiles they are seeking. Proof, mash bill, aging and finishing are all variables that make each selection distinct.   

Vice President of Distilling and Innovation, Nick Maas conducts a one-on-one tasting with the retailer while at the distillery or a virtual tasting through a zoom call if samples were sent directly. 

“I love working with our retailer partners,” notes Maas.  “It’s like a dance. Going back and forth with each sip and sharing the nuances of different taste profiles that they are trying to achieve.  Eventually getting to the perfect whiskey experience that they want to provide their customers. 

Barrels include the award-winning six-year-old Limousin Rye with special bottled proofs and finishes. The distillery also made exclusive mash bills available under a Dancing Goat Distillery Single Barrel Selects label. These included rye bourbon, malted bourbon, oat bourbon and 100% corn whiskey.  

Most recently, online retailer Seelbachs.com selected two different single barrels. The first sold out in four hours and the second barrel sold out in even less time for a combined total of 200 bottles sold. In addition to Seelbachs, the distillery has worked closely with retailers and distributors to select barrels for stores in Illinois, Michigan, Wisconsin, West Virginia, Missouri, Arkansas, and Florida. 

The Dancing Goat Distillery Single Barrel Program will continue and expand in 2022. For more information and to set up a single barrel tasting/selection, please email to: info@dancinggoat.com. 

The post Personally Selected Single Barrel Whiskey Program for Retailers and their Consumers appeared first on Chilled Magazine.

Source: Mixology News