What is the Beverage Brand Ambassador Academy (BBAA)?

We asked industry veteran and renowned Brand Ambassador Elayne Duff about this first of its kind online training program for beverage brands seeking to add professional ambassadors to their sales teams.

“Brand Ambassadors can be a game-changing addition to any sales team,” explains Duff. “They have the potential to bring your brand to life, amplify core messages, and secure placements in accounts that might otherwise seem impossible. The key to maximizing that potential is training and preparation, and that is where the Beverage Brand Ambassador Academy delivers.”

The BBAA is the first official training program for beverage Brand Ambassadors. It is built from practical experience that delivers results. It is designed to be scalable, affordable, and the ideal tool to round out any existing training or onboarding program.

“Every Ambassador deserves the tools they need to be confident in the field and to deliver the results brands expect of them.” says Duff. We asked Duff to tell us more about her portfolio of online training programs used to empower brand ambassadors.

Tell us about your background in the industry. 

First, I must say the spirits and cocktail industry is one of the best industries to work within. Over the past 20 years, my career has been a thrilling combination of event planning, strategy, celebrities, cocktails, beer, ambassadorship, and education.

Working with the Diageo Reserve Portfolio, I started my career putting together sponsorship deals and planning elaborate parties for consumers. I moved into the marketing team, creating brand strategy and activations for consumers and the trade, launched Ciroc Vodka across the U.S.A. with PDiddy and his team, and trained celebrities such as Idris Elba & Lil John.

This work led to my passion for spirits and cocktails. After graduating from the grueling B.A.R. 5-Day, I became Diageo U.S.A.’s first Head Mixologist and Luxury Brand Ambassador, creating cocktails for brands, developing bar menus, training Distributors and trade, and representing the brands on T.V. (including Bar Rescue and Watch What Happens Live. From there, I was headhunted by the world’s largest beer firm, AB-InBev, to join their innovation division, Z.X. Ventures. For several years, I got to do some extremely cool stuff across the globe. Among other projects, I helped create the first certified beer sommelier course in the U.K., a groundbreaking sales strategy for selling craft beer within fine dining, and an online training program to train Z.X. Ventures, 1,500 pub employees about beer, brand, and service across three continents.

After that, I was ready to strike out on my own, founding Duff on the Rocks, L.L.C. Within DOTR I work with brands developing on-and off-trade brand strategies, developing cocktails, and consulting on their ambassador programs. This led to me creating the world’s first online training program for brand ambassadors, the Beverage Brand Ambassador Academy, as well as hosting the popular weekly podcast “Celebrating the Brand Ambassador.”

What is your training program like?

“The BBAA is built from practical experience and is designed to be scalable, affordable, and the ideal tool to round out any existing training program.”

The course is entirely online and can be followed at your own pace, any time you have a few moments and a phone to hand. It offers a scalable and efficient training solution for brands needing to create a consistent baseline of shared knowledge, to reduce onboarding time and to focus their often-limited resources on brand-building and R.O.I. This online work is complimented with 1 on 1 mentorship, graded homework, and quizzes.

Depending on the course (there are three; a boot camp, a mastery program, and a workshop program), it can take between twelve to thirty hours to complete. In the end, you are at a level of knowledge and skill that would take a minimum of two -five years to learn on the job if you ever even learned that vital knowledge at all. For the brands, in little more than a week, they can have ambassadors with knowledge and skill levels exponentially higher than those of any other competitive brand in the market, and that’s especially important for brands looking to make a difference quickly in the fast-paced on-trade world. Personally, I’m most proud of how it empowers ambassadors to view their job as an honorable, long-term profession that they can excel at while over-delivering value to the brands that employ them.

Talk to us about the inspiration behind creating this program.

I developed the BBAA because it has always been a position where you need to fake it until you make it. I firmly believe that nobody should have to just to figure it out. The Beverage Brand Ambassador Academy provides 20 years of industry knowledge in one online course. For brands, it’s a scalable and efficient training solution that creates a consistent baseline of shared knowledge and reduces onboarding time. It fills in the gaps, and accelerates the learning curve, giving BAs the skillsets to succeed from day one and continue to thrive throughout their careers.

Tell us some of your most used skills. Which is your specialty?

Some skills that I pride myself on most are time management and organization, selling and closing the deal, presenting with passion, and mentoring others.

Any advice for brand ambassadors who are looking to advance in the field?

• Be proactive in building your brand within your company and the industry.
• Do the job you want before you get the job.
• Every year, set 2-3 career goals and create a plan to achieve them.
• Find a mentor to help guide you on your journey.
• Never stop learning once you identify your goals and knowledge gaps, and take the courses needed to fill them.

Within your BBAA program, what will Ambassadors learn:

• How to develop strategies for the off and on-premise
• The secret to selling and closing the deal
• How to convert stores and bars into viable accounts in less time
• How to take an idea from concept to execution for brand teams
• How to manage schedules and obligations with ease
• Tactics to creating and giving impactful presentations

For more information, please visit: beverageba.com

The BBAA is running a scholarship giveaway in 2022. Click here to learn more.

Elayne Duff is an accomplished 20-year spirits industry veteran. She earned a stellar reputation as Diageo U.S.A.’s first head mixologist and luxury spirits ambassador. Throughout her career, she has frequently appeared as an expert on the T.V. show Bar Rescue and graduated from the grueling W.S.E.T. Level 3 & B.A.R. 5 Day programs before becoming a Global Manager at A.B. InBev’s Craft Beer Division – Z.X. Ventures. At Z.X. Ventures, she helped spearhead many successful programs, including a ground-breaking sales strategy for selling craft beer within the unchartered fine dining territory and an online global training strategy for over 1,500 AB InBev restaurant employees across three continents. Now an entrepreneur, Elayne founded “Duff on the Rocks,” a successful brand strategy consultancy specializing in Brand Ambassadors, trade engagement, and education. She is also the host of the popular Podcast/Live Streaming show “Celebrating the Brand Ambassador.”

The Brand Ambassador Team from Casa Lumbre, students enrolled in the Beverage BA Workshop program.

The post We Ask Elayne Duff—What’s Her Beverage Brand Ambassador Academy? appeared first on Chilled Magazine.

Source: Mixology News

Meet Mike Dolan co-owner of Mijenta Tequila, the B-Corp-certified tequila inviting the spirits world to step boldly into sustainability.

“Our goal when we founded Mijenta was not only to craft a great spirit,” says co-founder Mike Dolan. “From inception, Mijenta’s operations, procurement practices, sourcing, and packaging have been structured to be as environmentally responsible as possible while also delivering benefits to local communities.”

Working with Maestra Tequilera Ana María Romero, the Mijenta team saw tequila’s future clearly. It relied on two things: transparency and tradition.

“For us, it’s all about transparency,” expresses Dolan. “More than ever, consumers want to know exactly what they’re buying and drinking.”

Fortunately, tequila and transparency go hand in hand. The beverage’s rich ancient history and pure nature make it an honest product, despite its obvious market stereotype. “Tequila has in some ways been the best-kept secret of the spirits world,” explains Dolan. “It’s flown under the radar, in my opinion, because of its perception as something college kids just do shots of.” We ask Dolan to tell us more about Mijenta and its commitment to doing good things for the planet.

Talk to us about the B-Corp Certification.

We launched Mijenta two years ago and, with our Maestra Tequilera Ana María Romero, we’re proud to make a truly exceptional, award-winning, and additive-free tequila. But our goal when we founded Mijenta was not only to craft a great spirit. Just as importantly, we set out to build a great brand and a great company centered around a strong ethos. Today, I’m particularly thrilled that the focus we’ve placed from the outset on environmental sustainability and giving back to the community has been recognized by B Lab.  We’re honored and excited to be the only tequila producer to receive B Corp certification to date. Through innovation, close collaboration with local suppliers and partnerships with likeminded organizations, we are working to create a positive, lasting impact. And we are excited to do even more as we continue to grow.

Why is this important to the ethos of the brand?

Anyone can say they’re acting as a good corporate citizen. However, the process to receive this certification is extremely rigorous and requires transparency about your business. In other words, you’ve got to be walking the walk. Receiving B Corp certification is incredible validation of how we run our business.  From inception, Mijenta’s operations, procurement practices, sourcing and packaging have been structured to be as environmentally responsible as possible while also delivering benefits to local communities.

 Why is this important for the tequila industry?

From the outset, we’ve tried to demonstrate that it’s possible to make a great product, be environmentally responsible and give back to local communities–all while operating a successful business. We’ve accomplished a tremendous amount in the two years since we launched, in fact, more than any of us ever hoped for.  And that’s because of the way every aspect of the brand is resonating with people. From the tequila itself, to the design elements of the brand to the ethos of the company, Mijenta has found a passionate community.  We hope that this certification inspires other tequila producers to join us in putting social benefit front and center in their businesses.

What connection do you see between the B Corp certification and being additive-free?

For us, it’s all about transparency. For B Corp certification, B Lab measured our social impact across categories including corporate governance, the environment, community, employees, and customers. For its Certified Additive Free designation, Tequila Matchmaker conducts an intensive evaluation process that includes review of certain production records, site inspection at the distillery and sampling at key stages of production, including comparison of a sample taken directly from the still with a retail bottle.  For us, being additive-free means that the consumer can trace what goes into their tequila from the time the agave is harvested, through the production process and into the bottle.

Why is being additive-free important?

More than ever, consumers want to know exactly what they’re buying and drinking, which is why we’re transparent about what goes into our tequila. At the same time, there’s a huge awakening happening as consumers are discovering tequila—many of whom are “trading up” to higher-quality, more authentic brands. For us, “no additives” is also a critical component of quality for premium tequila.

Talk to us about premium tequila. What is going on in this segment?

In the tequila industry more broadly, companies are moving in one of two directions: a race to the bottom or a race to the top. Some are trying to compete on price, selling only on promotion and abandoning whatever commitment they had to branding.  We are clearly in the race to the top: making higher quality, more exclusive spirits that retail at a higher price point. For us, no detail is too small to not get exactly right, from the tequila itself, to the packaging, to the values on which we’re founded.

And that ethos is fully aligned with what consumers are looking for as they not only get to know tequila better but understand what makes a good tequila.

Why was the time right for people to embrace tequila in this way?

Tequila has in some ways been the best kept secret of the spirits world. It’s flown under the radar, in my opinion, because of its perception as something college kids just do shots of. But crafting agave spirits is a truly ancient art that dates to early civilizations in Mexico.  As consumers have begun to discover tequila en masse, they’ve uncovered a treasure trove.  The tequila revolution we’re seeing is the consumer discovery of a rich world of tequila – authentic tequila – that compares more to whiskey or cognac in its complexity. Over the past couple of decades, there had been similar cultural moments with vodka, then gin, then whiskey. But with tequila, there’s a diversity of taste profiles that reflect different terroir, there’s exceptional craftsmanship that has begun to bring a more scientific approach to traditional production methods and there’s of course a great cultural connection to Mexico.  That combination of elements sets it apart from other spirits.

How has Mijenta’s portfolio of expressions performed amid the growing interest in tequila?

As I mentioned, we launched two years ago, and the reception has been incredible. Mijenta has caught on more quickly than any of us could have imagined. But from a consumer perspective, one of the great things about the brand is that everyone has their favorite, whether it’s the Blanco that highlights the pure agave flavor, the Reposado that’s aged in hand-selected casks or the Añejo that’s extremely refined and complex, appealing for instance, to drinkers of whisky, cognac, or rum.

Each stand on its own as a tequila you can sip, and the Blanco and Reposado are great for mixing in your favorite cocktail.

What’s next for the tequila industry?

It’s all about premiumization. For years, consumers have been drinking less but drinking higher quality alcohol and spirits. And it’s no different with tequila. And as consumers grow more interested in tequila, bartenders are experimenting as well and incorporating the flavors of agave into both classic and innovative new cocktails. And this leads to a virtuous circle, where consumers are encouraged down their journey of discovery at their favorite bars and restaurants.

The post For Mike Dolan, co-founder Mijenta, Sustainability Equals Success appeared first on Chilled Magazine.

Source: Mixology News

Puerto de Indias takes the essence of fresh strawberries and gives it all to gin, opening a new universe of flavor. 

Puerto de Indias was created, to be enjoyed by drinkers who are not experts in dry distilled spirits and who are amazed by an authentic and original flavor which combines the bitterness of gin and the sweetness of strawberries.  

To enjoy the authentic perfect serve of Puerto de Indias Strawberry, bartenders can mix a range of delicious cocktails from the sweetest options (with 7 Up/ Sprite) or the more classic option (with tonic).   

In either case, first select a balloon glass which will allow both the flavor and aroma of fresh strawberries to be noted. Next, chill the glass with a few ice cubes, discarding the melted water. Add several slices of fresh strawberry, gin, and pour in the tonic or 7 Up/Sprite.  

Here are 3 Must Mix cocktails to try.

Puerto Strawberry Sangria

Ingredients: 

5 oz. Puerto De Indias Strawberry Gin 

1 bottle (750ml) Chilled Rose Wine 

8-12 oz. Club Soda or Lemon/Lime soda to taste    

Fresh Sliced Strawberries and Lemons 

Preparation: Add the Puerto de Indias Gin and the chilled rosé wine to a pitcher filled with ice. Top with the soda and stir to combine. Add the fresh strawberry and lemon slices and stir gently to integrate. Enjoy!

Puerto Strawberry Mule

Ingredients:

• 2 parts Puerto de Indias Strawberry Gin. 
• ½ lime. 
• 6-8 mint leaves. 
• Ice and ginger beer. 

Preparation: Combine the juice of half a lime with the mint leaves and the strawberry gin. Add ice, stir with a spoon until the mixture chills, top with ginger beer and cover with crushed ice.

Puerto Strawberry Lemonade

Ingredients:

• 1 part Puerto de Indias strawberry gin 
• 4 parts Premium fresh lemonade 
• Freshly sliced strawberries 
• Lots of ice cubes

Preparation: Fill the glass to the brim with ice, chill it and strain any excess water. Add the Puerto de Indias strawberry gin. Gently pour in the lemonade and stir to blend. Finally, decorate with freshly sliced strawberries.

The post 3 Must Mix Strawberry Gin Cocktails appeared first on Chilled Magazine.

Source: Mixology News

On International Coffee Day September 29th, we celebrate all things coffee.

Coffee is having a moment. According to the 2020 National Coffee Data Trends report from the National Coffee Association, 62% of Americans drink coffee daily*.

America’s famous ChocoVine is now available as ChocoVine Espresso, distributed by Royal Dutch Distillers in the United States. ChocoVine Espresso is an amazing new combination of roasted coffee beans and delicious Dutch chocolate melting together with French Cabernet Sauvignon. ChocoVine Espresso is a balanced combo of creamy sweet chocolate, fruity red wine, and aromas of roasted coffee beans, best enjoyed over ice in a wine glass.

“Coffee cocktails continue to be among the most sought out drinks in the United States,” says Mark de Witte, Global CEO of De Kuyper Royal Distillers. “ChocoVine Espresso delivers the perfect distinctive flavor that supports our global brand initiatives and company vision.”

De Kuyper Royal Distillers, the Dutch family-owned company marks its 327th anniversary this year and operates in over 100 markets with more than 50 million bottles sold every year. The owner of the world’s largest premium cocktail liqueur brand is a prime mover in the category and aims to continue leading the worldwide cocktail liqueur market. ChocoVine is being imported in the United States market by Royal Dutch Distillers, a 100% subsidiary of De Kuyper Royal Distillers.

The post ChocoVine Releases Limited Edition ChocoVine Espresso appeared first on Chilled Magazine.

Source: Mixology News

At the core of Wild Hart Distillery is one man’s passion for his home state of Vermont.

Founded in 2016 by Craig Stevens, Wild Hart Spirits “embodies all of Vermont: the contemporary, the quirkiness, the accessibility.” Stevens attended a course taught by one of the first distillers in Vermont, which eventually led to Stevens becoming an apprentice under said distiller, and from there, he was attracted to every facet of the industry. He quickly realized it would be his encore career. “At Wild Hart, I revel in having a completely different project every single day. Yes, at the core it is manufacturing, producing the same thing over and over, but in running a small, thriving distillery, I must be flexible, resourceful, and adaptable.”

Wild Hart’s name originates from a spin on the three stages of alcohol production: heads, hearts, and tails. While sticking to their Vermont roots, they blended the “hearts” imbibed with the red deer, or hart, found in their unique state. “The hart is also a nod to our roots and love of the outdoors, becoming the foundation of our image, branding, and sense of place.”

The Wild Hart brand demonstrates several values of Vermont, such as independent thinking, love and respect of the land, sense of community, strong work ethic, and a live-and-let-live attitude. Wild Hart distillery has a simple, classic, yet contemporary branding, along with premium quality spirits with comprehensible pricing, and unique, but not over-the-top, flavor profiles. They use time-honored distillation techniques but update classic spirits to make them relatable.

Wild Hart Distillery’s portfolio is quite unique, and from a marketing perspective, many people like to try new flavors, so this is directly reflected in Stevens’ work. “I think about new flavor profiles that are going to be eye catching to entice our customers to pick us up off the shelf. My inspiration has come from so very many places. I talk a lot with people in the industry—bartenders, servers, owners—and understand their need to maintain fast paced, fool-proof cocktail programs that make their customers feel entertained and delighted. I am constantly gleaning ideas about how to bring a craft cocktail experience to people’s homes and what flavor shortcuts we can give them to leverage that desire.”

Stevens remarks that the success of Wild Hart’s portfolio is in the long-term relationship they create with consumers and businesses. “Our spirits become staples of a well-rounded bar because they are delicious, elevate the simplest of cocktails, and put a modern spin on popular classics and craft cocktails. Take our Chai Spiced Rum in a Dark and Stormy, our Pear Ginger Gin in a Gimlet, or our Blood Orange Gin in a Negroni. Each spirit enhances traditional cocktails for fast-paced restaurants and bars that want to provide a sophisticated experience for their customers.”

Wild Hart has some exciting things in the works, as they are being catapulted into the cocktail scene of the mid-Atlantic region by Vintage Imports with launches in PA, MD, NY, and NJ, and Stevens also plans on expanding their rum program.

Blackberry Blood Orange G&T

Ingredients:

• 2 oz Wild Hart Vermont Blood Orange Gin
• 6 large blackberries
• 1/2 oz simple syrup
• 3-4 oz tonic water

Preparation: In a cocktail stirring glass, muddle the blackberries and simple syrup together to create a thick, deep red syrup. Strain through a fine-mesh strainer into the bottom of your serving glass. Add several large ice cubes. Pour the tonic over the ice gently, so that most of the blackberry syrup stays close to the bottom. Gently float the gin on top of the tonic.

Chai Tai

Ingredients:

• 2 oz Wild Hart Vermont Chai Spiced Rum
• 1 oz Cranberry Juice
• 3 oz Pineapple Juice
• 2 oz Chai Spiced Rum
• 1/2 oz Orange Liqueur
• 1 oz Dark Rum
• Pineapple for garnish

Preparation: First, in a cocktail mixing glass, mix up the middle layer: pineapple juice, chai-spiced rum, and orange liqueur. Then add a few big ice cubes to a glass. Next, pour the cranberry juice into the bottom of your glass, being careful not to splash on the sides. After, very gently, float the pineapple-rum-orange mixture over the cranberry juice. Finally, and very gently, float an ounce of dark rum over the top… or a bit more, we won’t tell. Garnish with a slice of pineapple and enjoy!

Fig Gin & Ginger

Ingredients:

• 2 oz Wild Hart Vermont Classic Gin
• 1/2 oz Fig Simple Syrup
• 3-4 oz Ginger Beer
• Ice

​Preparation: In a cocktail stirring glass, combine the gin and fig simple syrup and stir with ice. Place a few large ice cubes into a highball glass. Pour the gin mixture over the ice. Top it off with ginger beer to fill the glass. Garnish with fresh figs.

The post Inside Wild Hart Distillery, Vermont appeared first on Chilled Magazine.

Source: Mixology News

As summer gives way to the cooler temperatures of fall, SMOKE LAB National Mixologist and Industry expert Paula Lukas, finds a way to incorporate distinct flavors in cocktails.

Using Smoke Lab Vodka and inspired by and named for rock and roll classics, Go Your Own Way, Don’t Get Me Wrong, and Free Fallin’ cocktails are a perfect way to enjoy the season, wherever it takes you.

GO YOUR OWN WAY

Ingredients:

• 1 1/2 oz Smoke Lab Classic Vodka
• 3/4 oz Lustau East India Solera Sherry
• 1/2 oz Grand Marnier
• 1/2 oz Lemon juice
• 1 Tbsp pomegranate seeds (save 1/2 Tbsp for garnish)
• 1 slice lemon – garnish

Preparation: Combine liquid ingredients and half Tbsp pomegranate seeds in a shaker with ice. Shake and strain over fresh ice in a large rocks or stemless wine glass. Garnish with half Tbsp pomegranate seeds and a slice of lemon.

DON’T GET ME WRONG

Ingredients:

• 1 1/4 oz Smoke Lab Aniseed Vodka
• 1/2 oz Marie Brizard Pear William
• 1 1/2 oz apricot juice
• 3 dashes Regan’s orange bitters
• 6 sage leaves (3 for garnish)
• 1 pear slice (for garnish)

Preparation: Muddle three sage leaves in a shaker. Add liquid ingredients. Shake and strain into a coupe. Garnish with 3 slapped leaves of sage and slice of pear

FREE FALLIN’ 

Preparation:

• 1 1/2 oz Smoke Lab Classic Vodka
• 1 oz Sandeman Fine Tawny Port
• 1/2 oz lemon juice
• 2 oz apple cider
• 1/4 tsp cinnamon sugar mixture – garnish
• 1 apple slice – garnish

Preparation: Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a large rocks glass. Sprinkle cinnamon sugar mixture on top and garnish with apple slice.

The post 3 Vodka Cocktails for Fall Mixing appeared first on Chilled Magazine.

Source: Mixology News

While some bartenders get behind the bar until a new job comes along, others make a career out of serving thirsty patrons.

It’s those bartenders who witness industry changes up close and personal. We caught up with some of the Chilled 100 veteran bartenders to get their insights on what it’s like to bartend for the long haul, the lessons they’ve learned and the advice they have for younger bartenders.

Industry Changes

A bartender for 20-years, Erica Long from Madison, WI notes an improved drinking culture. “I’m happy to see important adaptations like prioritizing safety over strong drinks and being more accommodating to guests who choose not to consume alcohol.” Washington DC bartender Lisa Luckham has witnessed cocktails come and go in her 34-years behind the bar. “Oh my, I’ve watched drinks become obsolete then reappear like the Rusty Nail and the Harvey Wallbanger.”

Spirits rise and fall in popularity too. “When I first started in 1991, vodka martinis were just beginning to be a thing,” says Carol Donovan of Chicago. “No matter who ordered a martini I had to ask whether they wanted gin or vodka and every single one of them would answer as if the other spirit were not even an option!”

A bartender for 17-years, Robin Wolf of Coastal California spent many years as the only women in the room when it came to cocktail competitions, industry events and seminars. “I’m thrilled things are getting better in this arena, but we still have a way to go.”

Lessons Learned and Tips for the Next Generation

Longevity means lessons learned and long-haul bartenders know plenty. A 34-year bartending veteran, John Aquino of Charleston, SC advises, “Take care of yourself both mentally and physically. Get into a healthy routine and take time to get out of the madness.” Boston bartender, Geo Thompson agrees. “Stretch. Go to bed early. Wake up early. Live as much of your life outside of work as you can.” Kelley Fitzsimonds of St. Augustine says, “Take care of your feet, you’ll spend a lifetime on them.”

“Be kind to everyone across your bar and don’t judge them on their order, looks, or how they speak,” advises Lyndsi Hastings-Mundy of Phoenix while Emma Alexander of Denver warns, “Life will catch up to you but learn to curve temptations and save your money.”

“Challenge and continuously educate yourself,” advises Morgan Zuch of Tampa. “The crafting of a cocktail is art, so be proud of your drinks,” says Linda Faber of West Palm Beach. “Grow, don’t think you’ve peaked, EVER!” offers Houston-based Ed Warner II.

“After 30-years, Jacksonville-based Mark Drummond offers sage insight, “You’re never gonna work a day in your life if you love what you do, so just be you and everything else will fall into place. I was born to be a bartender!”

What Would These Bartenders Do Differently?

“Not a damn thing!” says Antonio Gonzales of San Diego. “All of the bumps I have encountered have made me the bartender I am today.”

The post What Does It Mean to be a Long-Term Bartender? appeared first on Chilled Magazine.

Source: Mixology News

We know—It’s fall. A season known for mixing with warming spirits like whisky.

So, in honor of friends down under, we’re mixing two cocktails perfect for fall that combine the warming spirit of whisky with seasonal ingredients.

Founded in Melbourne by David Vitale, Starward is a new chapter of whisky, yet still rooted in tradition. This tradition, according to Vitale, is based on one thing—Melbourne’s local culture.

“All good whiskies talk to the place they’re made, in terms of ingredients, but the best, talk to the culture of the place,” shares Vitale. We’d have to agree since Starward was recently named the Most Awarded Distillery of the Year at the 2022 San Francisco World Spirits Competition, a humbling honor for a craft Australian whisky brand, and a message to the world that the spirits of the future have no boundaries.

Mix these seasonal cocktails and fall in love with Australian whisky.

Hot Apple Toddy

Created by Sean O’Connell, Starward Ambassador

Ingredients:

• 2 oz Starward Two-Fold Whisky
• 3/4 oz Apple Cider
• 1/4 oz Honey-Ginger Syrup (3:2)
• 1/4 oz Lemon Juice
• 3 dried cloves
• 3 oz Boiling Water
• Cinnamon stick (optional)

Preparation: Combine all ingredients in a Toddy Glass, add boiling water last. Garnish with a Lemon peel or apple slice.

Shaken Shapes

From Panorama Room, Graduate Hotel Roosevelt Island

Ingredients:

• 3/4 oz Starward Two-Fold Whisky
• 3/4 oz Aperol
• 3/4 oz Elderflower Liqueur
• 3/4 oz Fresh Lemon Juice

Preparation: Combine all ingredients into a shaker and strain over ice into a rocks glass.

The post 2 Must Mix Whisky Cocktails to Welcome Fall appeared first on Chilled Magazine.

Source: Mixology News

Amázzoni guides the craft gin category throughout Brazil with a production process fully sustainable from beginning to end with zero waste.

In a country producing cachaça, the caipirinha was the only cocktail of choice, that is until Italian architect Arturo Isola demanded a gin laced Negroni. In 2017, Amázzoni was born, marking Brazil’s first-ever craft gin spirit.

Photo Credit: Leonardo Ramadinha

“A new craft movement started to take place and different kinds of spirits were being produced, the gin category as the most shining star,” shares founder Isola.

Not only did Isola fill a void in the Brazilian market for high-quality, locally made gin but achieved the first (and biggest) independent gin-only distillery in Latin America.

Meaning Amazons or female warriors, Amázzoni pays tribute to the world’s largest rainforest in South America—famed for its biodiversity—by foraging five native botanicals from five biomes to develop a London Dry-style gin. The distillery sits on an 18th-century coffee farm in Paraíba Valley northwest of Rio de Janeiro.

Amázzoni has brought the real taste of the Amazon Forest to the states with two gins – Amázzoni Gin and Rio Negro.

• Amázzoni Gin: A “simple, educational gin” for new drinkers; folding first-time botanicals into the juniper base: Brazilian nut, cocoa, maxixe, cipò cravo, and Victoria regia (a type of water lily).
• Rio Negro: A richer, more complex version of the original gin; swapping maxixe and cipó cravo from the still with more cocoa from Bahia, citrus, and laurel leaves. “[It’s] a gin I like,” Isola shares.

Since launching, Amázzoni has won several prestigious awards including 2018’s ‘World’s Best Craft Producer’ in London and Double Gold medal in the 2019 San Francisco World Spirit Competition, while remaining a socially conscious, environmentally sustainable brand committed to Amazon conservation (and culture).

Negroni da Fazenda

Ingredients:

• 1 oz. Amázzoni Rio Negro au chocolat*
• 1 oz. Campari
• ½ oz. Red Vermouth
• ¼ oz. Amaro Lucano or similar

Preparation: Put the ingredients into a mixing glass and then add ice. Stir slightly and strain into a glass tumbler with a solid ice-cube inside. Garnish with an orange slice and a cocoa seed. *Amázzoni au chocolat. Macerate 1½ tbsp. of cocoa seeds into 750ml of Amázzoni gin for 24 hours.

The post Amázzoni, Brazil’s First Craft Distillery Dedicated to Gin appeared first on Chilled Magazine.

Source: Mixology News

Watch Chilled 100 Member, Washington D.C. bartender Katie Stuart use her customized Middleton Mixology Smoker to create a fall-inspired cocktail.

The post Watch Katie Stuart Smoke Cocktails Using Middleton Mixology Smoker appeared first on Chilled Magazine.

Source: Mixology News