Makers of the world’s largest independent British Super Premium gin, Brockmans, have maintained their reputable position in the industry by sticking to a bold approach.

That is, to create a gin that exemplifies what it means to be “Properly Improper.” But what exactly does the seemingly contradictory philosophy mean?

Simply put, Brockmans gin was born to stand up in defiance to all the other gins before 2008. Not to discredit them, but to make sure the door is open for new opportunities within the everchanging gin category.

“We, of Brockmans, are the standard bearers and descendants of a long line of gins that stretches back to time immemorial. And while we respect and honor the traditions that have led us to this time and place, we steadfastly refuse to be beholden to outdated notions of what is and is not a gin. When it should or should not be drunk. Or how it should be drunk.”

At the forefront of the Properly Improper initiative is CEO Guy Lawrence, a very well-versed man with over 30 years of experience in the field. He has worked with several noteworthy brands, including Guinness, Bacardi, Dewar’s, and Jägermeister. Now passionate as ever with his lead role at Brockmans, he aspires to expand the reach of the limitless gin into broader markets. Chilled asks Guy about what’s going on in the gin category and to tell us more about being a “properly improper” gin.

Tell us a bit about what’s been going on at Brockmans Gin. 

It’s an exciting time for Brockmans as we continue to build and grow internationally. We’re set to invest £6M+ in Global marketing this year as we expand and develop internationally. We have been rolling out our exciting new brand world of “The Properly Improper Gin” which can be seen across our many touchpoints and excitingly in lots of new media. We recently also launched our Properly Improper Society in the UK with a 3 day take over in London’s bustling Soho that saw performances, cocktail masterclasses and properly improper times had by all!

Talk to us about your background in the industry. 

It’s such an amazing industry, and one I have been lucky to be part of since I left university in 1988! That’s more than 30 years, and now I’m showing my age! I’ve worked across all sectors with some incredible brands including Guinness, Bacardi, Dewar’s, Jägermeister, and now Brockmans Gin, and with some incredible leaders who have run or are running the best companies in this space. The industry has given me everything I have and for that I am very grateful. I have worked in sales and marketing, in full time and non-executive roles. I love what I do and look forward to doing it for as long as I can. It’s so much fun.

How has the gin category changed—what have you noticed/where do you see the category headed? 

The gin category has seen some incredible developments over the last few years. There has been a lot of innovation and expansion, and long-term we see the category growth continuing, with increased focus around those brands that are investing. Innovative botanicals and blends have always been at the forefront of the category, just like we have been since 2008. Bartenders are looking for cocktail friendly products that ensure the consumer in their venue wants to come back for more.

What makes Brockmans a solid choice for bartenders when crafting cocktails?

Brockmans gin was created to stand up in defiance to all the other gins that existed before 2008. This defiant nature in our botanical blend of Dark Berries & Noble Traditions (not forgetting of course the very important juniper berry marrying with our blueberries and blackberries!) created a liquid that was so smooth it could be sipped neat, unlike any other gin at the time. This was down to the flavor, the texture, and the quality of our spirit and this is something that is so well respected by bartenders (and consumers) across our 55 global markets. Brockmans is a gin that appeals to those uninitiated into the world of gin, but also provides connoisseurs with a taste experience that we think is unrivalled. The way our cassia, citrus, coriander and orris pair with our dark berries, angelica, and almond oil to create a liquid that is as incredible in a French 75 as it is sipped neat over ice.

What is your strategy for future growth? 

We are currently the world’s largest, super premium independent British Gin and that’s a title we want to retain as we expand into broader markets. We want Brockman to be poured all over the world with consumers enjoying our Properly Improper perfect serves. To do this we plan on working with our local market partners to ensure consumer trial is top of our agenda. We know how well our liquid does when experienced and we consistently stand up in blind taste tests. Our historical performance in The Spirit Business Spirit Masters and SIP Consumer awards is testament to this.

What would you like bartenders to know about Brockmans? 

Brockmans can be the gin in your venues portfolio that introduces new, inquisitive consumers to the category. Served long or short there is a depth of flavor and nuance that is appreciated by many and makes it a moreish and inviting drink choice.

What can you tell us about the brand that most people don’t know? 

The name “Brockmans” is an old English word for the controller of the water source of a landed Estate. This was a crucial role in many large stately homes, and in distilleries, as it ensured the gardens were well maintained, or indeed the spirit was well made!

Anything coming down the pike that you can share? 

Now that would be telling! We’re very proud to be the world’s largest independent British Super Premium gin and we are working hard to ensure we remain in that position.

Improper Negroni

Ingredients:

• 2 parts Brockmans Gin
• 2 Parts Grapefruit aperitif
• 1 1/2 parts Cocchi Americano

Preparation: Stir ingredients together in a rocks glass with ice. Garnish with a quarter slice of grapefruit and enjoy!

The post We Ask CEO Guy Lawrence, What’s a Properly Improper Negroni? appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska for an analytical look at Sensory Science for Bartenders. In this segment, George gives us a lesson on how swirling affects aroma.

As a bartender, you will from time to time here a question from your customers regarding swirling your drink. Cocktails aside, for obvious reasons, swirling neat spirits is an essential part of nosing and evaluating spirits. Wine lovers understand the need for swirling, and beer lovers swirl when the liquid is low enough in the glass to swirl without spilling. No swirling = no evaporation (except ethanol) = no character smells. Swirling releases aromas for detection. Every liquid has an invisible force at its interface with the atmosphere (air) called surface tension. Why can a water bug walk on water? Surface tension. If surface tension keeps a water bug on top of a liquid, it can also keep aroma molecules. Swirling breaks surface tension allowing more aroma molecules to escape (ask a knowledgeable wine guy, that’s why the swirl).

• Swirling produces more evaporated aromas.
• Once swirled, “legs” or “tears” appear, caused by the surface tension gradient between water and ethanol improves evaporation (Gibbs-Marangoni effect).
• Gravity creates vertical shear on vessel sidewalls, disrupting surface tension and improving evaporation as liquid returns to the liquid pool in the glass. More aromas come from the vertical shear and “legs” than from the surface of a resting vessel of liquid.

Different glassware designs have different swirling factors: Note that the snifter appears to be the best swirling glass of the three most common shapes and styles. While that is true, the convergent rim shape forces one to place the nose inside the glass where the highest concentration of ethanol interferes with picking up the more subtle nuances of the spirt. This is the one case where the best swirling glass is also the highest ethanol concentrator. Ethanol must have somewhere to go to get away from the nose. That’s why wide mouth glasses are better for high ABV spirits.

Common Swirling Myths busted:

• Myth #1: Legs or tears are an indication of body and sweetness. False: Legs are formed by the difference in surface tension and molecular attraction (strong for water, weak for ethanol). Legs only indicate the presence of both alcohol and water. Legs vary by the microscopic surface porosity of the glass, the presence of soap or surfactants. They are precursors of nothing sensory. On the other hand, the thick legs from highly sweetened and fortified wines and liqueurs, may have a slightly higher viscosity which can add to the always present Marangoni effect. Not always possible in the bar business due to local sanitation laws, but the choice at home is to wash in hot water and hand polish your glassware to avoid soap residue.
• Myth #2: Don’t swirl beer: The standard bartender beer pour is close to the top rim to keep the critical customer happy, making it difficult to swirl, and beer’s effervescence, caused by CO2 or N2, provides some aroma as the bubbles pop. A thick, foamy head can hinder odor detection, and slight swirling, or slowly rotating a tilted glass to wet the inside wall will aid in aroma detection. When partially consumed, the increased headspace provides swirling or rotating room. Get your nose down into the headspace with low ABV beers and wines. Many beer drinkers hold the opinion that wine drinkers are snobs, and reject any portrayals resembling wine drinking, including stems and swirling. Experienced beer drinkers swirl slowly or tilt and rotate their glass at lower beer levels and decreased effervescence to pick up more aromas, and they sniff continuously.
• Myth #3: Don’t swirl spirits: For decades, accepted glassware for scotch has been the hard-to-swirl tulip. During the scotch resurgence in the ‘60s and ‘70s, brand ambassadors and educators quickly became aware of Americans’ lack of tolerance to strong ethanol, because they were used to adding soda, fruit juice and ice to spirits to cover the smell of poorly made illegal prohibition booze. They recommended adding water, wafting aromas toward the nose to pre-condition, and warning drinkers not to swirl, all of which slightly diminish nose burn. Scotch sales skyrocketed, but aroma perception suffers with all these methods as they dumb down all aromas for the sake of reducing pungent ethanol.
• Myth #4 Swirl clockwise in the northern hemisphere, counterclockwise in the southern: Swirling delivers aromas regardless of direction. It’s all about swirling velocities fast enough to break surface tension. Vigorous swirling is better. Right-handed drinkers tend to swirl counterclockwise, and left-handed drinkers tend to swirl clockwise.

Placing a lid or a hand over the mouth of the glass while swirling concentrates evaporated aromas. Serious spirits tasters may use glass caps (must be thoroughly cleaned) or disposable sanitary paper caps as commonly used in hotel rooms. Lids are great for side-by-side comparisons to reduce cross-spirit aroma contamination.

Summary: The purpose of swirling is to release aromas for detection and evaluation. Crutches to alleviate ethanol nose-burn from spirits, such as adding water, wafting, breathing in with mouth open hinder aroma detection. Use glassware with an open, large rim or a whiskey tumbler, swirl vigorously, uncover, sniff, and enjoy. Forget tulips, which concentrate and shove pungent ethanol up the nose distracting and obliterating the more subtle flavors. Next: Adding Water to Whiskey.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

The post Inside Manska’s Mind: Advice for Bartenders on the Sensory Science of Swirling appeared first on Chilled Magazine.

Source: Mixology News

In celebration of Mexican Independence Day, our Drink of the Week is Frida’s Flowers created by award-winning mixologist,  Juan Coronado.

Mijenta is an artisanal, small batch tequila from the highlands of Jalisco. Inspired by a shared cultural heritage, Mijenta offers a unique and super-premium spirit that is carefully crafted with a commitment to environmental sustainability and support for the local community. Mijenta’s products are handmade, numbered, and embrace traditional methods, crafting excellence through a bespoke distillation process.

Co-founder and award-winning mixologist,  Juan Coronado, developed Frida’s Flowers cocktail to celebrate Mexican culture. This floral cocktail is perfect for transitioning from summer into fall; its refreshing citrus flavors juxtaposed with a richer, creamy cacao creme texture creates the perfect drink to celebrate the end of summer.

Frida’s Flowers

Ingredients:

• 2 parts Mijenta Blanco Tequila
• 3/4 part Strawberry or Hibiscus Syrup
• 1 part Fresh Lime Juice
• 1/4 part Creme de Cacao

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

The post Frida’s Flowers appeared first on Chilled Magazine.

Source: Mixology News

VIDE products have zero sugar, zero carbs, 99 calories and use only gluten-free ingredients.

Only real corn-based vodka and award-winning blanco tequila at the base and no sweeteners are added.

VIDE was founded by Ryan Laverty and Sal Campisi, two college buddies and budding entrepreneurs who wanted to start a business together. During the time of the ready-to-drink frenzy they noticed most fans of these convenient canned drinks didn’t understand much about them. The differences between hard seltzers, malt beverages, canned cocktails and other types of ready-to-drinks eluded them, add to this, a lack of knowledge about the unsavory ingredients and additives they were consuming.

As two generally heath-minded guys, Ryan and Sal had trouble finding a product they felt good about drinking, given their healthy lifestyles. Once they found out companies were not required to list ingredients on their RTD cans, VIDE was conceived.

VIDE Beverages, a premium ready-to-drink alcoholic beverage brand with zero sugar and no additives, using only real ingredients, now adds Tequila: Grapefruit and Pineapple flavored expressions to its Cranberry, Mango, Peach, and Watermelon Vodka offerings.

Recently the New York-based RTD has launched into all Tao Group Hospitality venues in Las Vegas, Nevada, including notable spots like Wet Republic at the MGM Grand Hotel, Marquee at the Cosmopolitan Hotel, TAO Beach Dayclub at The Venetian Resort, and Liquid at the Aria Hotel.

“With Tao Group being the global leader in premium hospitality, we’re humbled to align with such a strong brand. Both the VIDE and Tao Group Hospitality brands mirror each other. We value premium experiences and offer fantastic products. We’re excited to bring the convenience and quality of VIDE to the Tao consumers,” says VIDE COO Campisi.

In addition to the strong on-premise rollout, VIDE is now sold in select Costco and Whole Foods locations across the country.

The post Get to Know VIDE appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Mexican Independence Day 9/16 with these skillfully crafted cocktails made with agave spirits, complements of Chopin Imports.

Building its portfolio beyond vodka, Chopin Imports enters the world of agave with its premium tequila, mezcal, and mezcal gin brands.

THE UPSIDE DOWN

Ingredients:

• 1 1/2 oz Koch El Mezcal Espadin
• 3/4 oz Lime Juice
• 1/2 oz Orange Flower Simple Syrup
• 1/4 oz Dry Curacao
• Edible Pink Flower (for garnish)

Preparation: Combine ingredients, shake, and strain over ice in a Collins glass.

Schitt’s & Giggles

Ingredients:

• 1 1/2 oz Terralta Tequila Blanco
• 1/2 oz Lime Juice
• 1/2 oz Pamplemousse Liqueur
• Club Soda
• Lime Leaf Garnish

Preparation: Combine first three ingredients, shake and strain over ice in a Collins glass. Top with club soda.

BERRY BEST 

Ingredients:

• 1/5 oz. KOCH EL MEZCAL ARROQUEÑO
• 2 oz. Red Berries syrup
• 2 oz. Lemon Juice
• 1/2 oz. Simple Syrup
• Lemon Soda

Preparation: Shake berries and simple syrups with lemon juice and mezcal. Pour in a glass with ice and top with lemon soda.

Agave Martini 

Ingredients:

• 90 ml Mezcal Gin
• 30 ml de Vermouth Bianco
• 3 green olives or 2 green grapes (for garnish)

Preparation: Pour ingredients into a mixing glass with ice. We mix them with the stirred technique, serve our mixture in a chilled martini glass and garnish with 3 olives or 2 green grapes on a stick.

Pina Margarita

Ingredients:

• 1 1/2 oz Mezcal Burrito Fiestero
• 1 oz Señor Maguey® Agave Nectar
• 1 1/2 oz pineapple juice
• .3 oz lime juice
• 1 oz orange liqueur
• Mint crown and Dehydrated pineapple slice (for garnish)

Preparation: Add ingredients into a shaker with ice. We mix and serve the mixture into an Old Fashioned glass and garnish with a mint crown and a dehydrated pineapple slice.

Mezcal Gin Tonic

Ingredients:

• 1 1/2 oz Mezcal Gin
• 5 gr or 1 cardamom barspoon
• Top Tonic water
• Lemon slice and Sprig of rosemary (for garnish)

Preparation: Havana or ball glass is filled with ice, once chilled, the ice is removed, and the glass is smoked with the rosemary sprig. Ice is added again. Mezcal Gin is poured and mixed in the glass with the cardamom. We fill the glass with tonic water and garnish with the lime slice and rosemary sprig.

HUNTER PASSION

Ingredients:

• 1/2 oz. KOCH EL MEZCAL ESPADÍN
• 1/2 oz. Orange Juice
• 2oz. Simple syrup
• 1oz. Lime Juice
• Worm Salt
• 1 Cucumber stick and lime wheel dusted with worm salt

Preparation: Mix all ingredients with mezcal and rim glass with worm salt. Serve in tall glass with ice and garnish with cucumber and slice of lime.

The post 7 Must Mix Cocktails for Mexican Independence appeared first on Chilled Magazine.

Source: Mixology News

What flavor combos do you think of when thinking of fall flavors? Pumpkin spice … right?

While there’s no doubt that a cinnamon-rimmed Martini is a delicious way to enjoy a crisp fall day, there are far more flavors that put the yummm in Autumn!

Monin carries a variety of syrups that are game changers when it comes to making gourmet fall drinks in a flash. Think toffee nut, vanilla spice, salted caramel, as well as some more fun flavors like toasted marshmallow, candy corn, and even sea salt caramel toffee. Monin also offers some beautiful and bright syrups like pomegranate and golden turmeric that make for Insta-worthy drinks that also align with the health halo.

Get ready for a welcomed change in season with these fall-inspired cocktail recipes.

Pumpkin Spice Espresso Martini

Ingredients:

• 2 oz Vanilla Vodka
• 1 oz Monin Cold Brew Coffee Concentrate
• 3/4 oz Monin Pumpkin Spice Syrup
• 3/4 oz Half & Half

Preparation: Shake and strain; serve up in chilled 8 oz coupe glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Garnish with 3 espresso beans and whipped cream.

Top of the Morning

Ingredients:

• 1 1/2 oz Vodka
• 3/4 oz Monin Vanilla Spice Syrup
• 2 shots Espresso
• 2 oz Half & Half

Preparation: Shake and pour. Fill serving glass full of ice. Pour ingredients into mixing tin in order listed. Add ice from serving glass. Cap, shake and pour back into serving glass. Garnish with 3 espresso beans in 14 oz Double Old Fashioned glass.

C’old Fashioned

Ingredients:

• 1 1/2oz Bourbon
• 1/2 oz Amaro Averna Herbal Liqueur
• 1/2 oz Monin Toffee Nut Syrup
• 1 1/2 oz Monin Cold Brew Coffee Concentrate

Preparation: Stir and strain over Ice. Fill highball glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Stir vigorously to chill, and strain into serving glass with ice. Garnish with a large ice cube, Ferrero Rocher candy and an orange peel.

Salted Caramel Espresso Martini

Ingredients:

• 2 oz Vanilla Vodka
• 1 oz Monin Cold Brew Coffee Concentrate
• 3/4 oz Monin Salted Caramel Syrup

Preparation: Shake and strain; serve up in a chilled Martini glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled Martini glass. Garnish with a salted caramel sugar rim.

Spiced Fluff Latte

Ingredients:

• 1 1/2 oz Spiced Rum
• 1/2 oz Monin Toasted Marshmallow Syrup
• 1 oz Half & Half
• 5 oz Fresh Brewed Coffee

Preparation: Fill 8 oz. footed mug with hot water to a warm glass. Discard hot water and pour ingredients into serving glass in order listed. Stir gently to mix. Garnish with whipped cream, cinnamon, and toasted marshmallow.

Spooky-Tini

Ingredients:

• 1 oz Bourbon
• 1/2 oz Bailey’s Irish cream Liqueur
• 1oz Monin Candy Corn Syrup
• 2 oz Half & Half

Preparation: Shake and strain; serve up in a chilled Martini glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Garnish with chocolate drizzle and pumpkin pick.

Caramel Pop Old Fashioned

Ingredients:

• 2 oz Bourbon
• 1/4 oz Monin Sea Salt Caramel Toffee Sauce
• 2 dashes Angostura Bitters

Preparation: Shake and strain; serve over ice. Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with sea salt caramel toffee popcorn and a salted rim. Glassware: 12oz Double Old Fashioned

Golden State

Ingredients:

• 2 oz Bourbon
• 1/2 oz Monin Golden Turmeric Syrup
• 1/2 oz Monin Honey Organic Sweetener
• 1 oz Fresh Lemon Juice

Preparation: Shake and strain; serve over ice. Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with edible flowers and a lemon peel. Glassware: 14oz Double Old Fashioned

Pomegranate Halo Cocktail

Ingredients:

• 2 oz Bourbon
• 3/4 oz Monin Pomegranate Syrup
• 1 oz Fresh Lemon Juice
• 2 oz Top with Dry Red Wine

Preparation: Shake and strain; serve over ice. Fill Collins glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with pomegranate arils, orange peel and dark cherry.

The post 9 Cocktails Made With Monin Syrups Perfect for Fall appeared first on Chilled Magazine.

Source: Mixology News

Jiaoying Summers is one of comedy’s newest rising stars who undisputedly forged her own path.

Summers was brought into the world during the 1990’s, when China’s “one child policy” was in effect. Given that men were the only honorable children to have, she was nearly disposed of at the time. However, she survived and is now telling the tale on comedy stages across the country, making light of what was once potentially her demise.

A mother of two and former beauty queen, a go-getter and full of self-deprecation, she acquired Hollywood Comedy Club and Pasadena Comedy Club shortly before the pandemic. The underground comedy space provides emerging comics an opportunity to practice their craft 7 days a week.

Currently, Jiaoying is frequently headlining at Hollywood Improv, Comedy Store, Laugh Factory West Hollywood, Caroline’s in NYC, etc.

On May 1, 2022, her comedy special premiered on Peacock for Comedy InvASIAN 2.0. She also performed during Netflix’s “Netflix is a Joke” comedy festival. Comedy InvASIAN 2.0. Trailer

Chilled got to chat with her to learn about how she likes to imbibe and dine, what type of hobbies she has, future projects, and more!

Tell us about the projects you are working on.

A few exciting films and tv projects as well as my one-hour comedy special. Additionally, I have a huge fundraiser for “Stop Asian Hate” at the iconic Caroline’s in NYC in September. I’m also being inducted into the Asian Hall of Fame in November.

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

I love to take my family and my children to the park. The Peacock Cafe in Arcadia is our absolute favorite. When I headline at San Diego’s Laugh Factory, I bring the kids to visit the famous San Diego Zoo. Animals are comedians with fur.

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

I love Gucci Osteria in Beverly Hills. Mattia Agazzi is an amazing chef… And dim sum, of course.

What types of dishes do you typically order?

Chicken feet. You can’t cancel me for this since you can’t pronounce my name.

Any favorite bars?

Definitely the green room bar upstairs at The Laugh Factory in West Hollywood. Also, the bar at The Hollywood Improv on Melrose. It’s old school wood with very colorful characters and great bartenders that knows just the right pour.

What drinks do you order when out?

Tequila anything. On the rocks or whatever the mixologist dreams up to add.

Do you prepare drinks at home?

My preparation is pouring. I love an excellent white wine. Pinot Grigio properly chilled.

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

My home bar is stocked with red and white wine, tequila, and bourbon. I even have some Ketel One for my vodka pals.

Have you ever been a bartender?

Never. I wouldn’t be any good. I like to chat too much, and no one would get served.

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

Brad Pitt. I know he doesn’t drink anymore but he can have Fiji water and I’ll have my new favorite tequila: Fortaleza Reposado.

Follow Jiaoying Summers

Tiktok

Instagram

The post Chillin’ With Jiaoying Summers appeared first on Chilled Magazine.

Source: Mixology News

Chopin Imports is on its way to becoming one of the biggest names in agave.

Interestingly, Chopin Imports has built an extensive portfolio of premium brands beyond vodka, with a special focus on Mexican agave spirits.

Mezcal making is woven into the fabric of many Mexican communities and Chopin Imports has partnered with two artisan producers, Koch El Mezcal and Maguey Spirits, who both share a commitment to sustainability and traditional methods. “We have partnered with those we feel are the top two producers throughout Mexico,” says Chopin Imports COO Chuck Kane’. “They are not contract brands. They live and breathe what they do 24 hours a day, seven days a week, 365 days a year.”

Koch El Mezcal’s origins date back to the Mexican Revolution. The family business was resurrected in 2009 when Carlos Moreno resumed its traditions. Today the company is community-run and dedicated to environmental stewardship. They work with 60 mezcal producing families from more than 20 communities in and around Oaxaca, creating a portfolio made from wild, cultivated, and semi-cultivated agaves. Koch El Mezcal has also pioneered single agave mezcals, showcasing the differences in wild agave plants. In addition to the traditional Espadin, you will see names like Arroqueno, Tepeztate, Tobalá, Barril, Tobasiche and Madrecuishe. Koch’s Ensamble mezcal blends four agave, Maguey Cirial, Tobalá, Tobasiche, Lumbre, including varieties of agaves sourced from local families.

Although not all available yet in the U.S., Mezcal Burrito Fiestero make ten varieties of agave native to the state of Durango, making it the most diverse and exotic collection of mezcals from that region. Ensamble blends two of Durango’s most representative wild agaves, Agave Cenizo and Agave Verde, for exceptional mezcal.

We asked Chuck Kane’ to tell us more about Chopin Imports dive into the world of agave spirits.

Tell us about Chopin Imports line of Mezcals.

We have partnered with those we feel are the top two producers throughout Mexico. Both Koch El Mezcal, from Oaxaca in the South and Maguey Spirits from Durango in the North, are family-owned and committed to the traditions of the communities they work with, sustainability, quality, and passion for what they are doing. They are not “contract brands.” They live and breathe what they do 24 hours a day, seven days a week, 365 days a year.

What makes these Mezcal brands stand out from other Mezcal on the market today.

Having these brands from the north and the south opens up a larger world of what Mezcal can be with a large selection of different agave species to work with that are indigenous to each region. For example, Koch El Mezcal works with over 30 species of agave from over 20 different communities in Oaxaca. Maguey Spirits offers Mezcal and Sotol varietals from all over Durango, Chihuahua, Guerrero and Michoacan that are not produced in Oaxaca. Other brands can’t or haven’t chosen to go this deep into the world of agave.

Mezcal is having a moment. Why do you think the time was right for this spirit to become so popular?

I think as consumers we are curious to see what else is out there. Mezcal was always the first distilled agave spirit, and it is finally starting to get the attention it deserves.

What should bartenders/consumers know about Mezcal?  

Versatility is the first thing that pops into my head. Mezcal is like a chameleon; it can be used in so many classic cocktails to change the flavor profile into something never thought of before. Swap Mezcal for the base spirit in your favorite Whiskey, Gin or Tequila cocktail, and I think most will be very pleasantly surprised.

Anything to add about its label/packaging?

The focus for these brands is really the liquid in the bottles. Sustainability and social responsibility are always at the top of the list for these producers. They reflect this in creating the packaging, using sustainably sourced and recycled products produced in Mexican communities whenever possible.

Tell us what Mezcal Gin is. How is this spirit made? What are its best uses? What should bartenders know?

Mezcal Gin is an incredible concept. Made in the traditional Ancestral method but adding the botanicals during the second distillation, stylistically like a “Pechuga” Mezcal. Any classic Gin cocktail is instantly better, in my opinion.

What can we expect from Chopin Imports in the future?

Our goal is to be known as having one of, if not the best, agave portfolios in the USA. We have the good fortune of also representing Felipe Camarena’s Terralta Tequila as well. Although this may not be a brand too many people have heard of yet, small production from Felipe’s El Pandillo Distillery, Terralta is destined for “cult status” among Tequila drinkers everywhere. Stay tuned… We will be adding to our Tequila portfolio in the near future with another small production Tequila you won’t want to miss out on.

The post All about Agave, Chopin Imports honors Mexico’s Finest Spirits appeared first on Chilled Magazine.

Source: Mixology News

According to Sydney Hunter-Edwards, Director of Marketing for Shaw-Ross Intl. Importers, “The popularity of rosé spans across all demographics—women, men, millennials, baby boomers—it has become an effortless and fun drink that nearly every person can agree on.”

Coming off the Frosé craze, a new way to enjoy rosé in cocktails has hit the bar scene and we’re obsessed. We asked Sydney to tell us more about Spicy Rosé in bars today.

Talk to us about rosé and its popularity in bars these days. 

I think rosé has had an evolution over the past few years. What started off as a summer feature has turned into a staple on wine lists all year round, and I believe that has to do with the versatility of this wine. It’s popularity spans across all demographics, women, men, millennials, baby boomers, it has become an effortless and fun drink that nearly every person can agree on.

What are bartenders doing with rosé in cocktails? 

I know what they should be doing. The new generation of drinkers are extremely experimental, they don’t want to drink what their parents and grandparents drank but they want something they can claim as their own. I think the popularity of Frosé was a step in the right direction, but I would love to see more exciting and playful cocktails featuring rosé have their moment in the spotlight. This new generation of drinkers wants to experiment and try new things and on top of that they want to share with their friends/followers. It is not about reinventing the wheel but taking something simple and elevating it so I think this trend of Spicy Rosé will just continue to grow!

Tell us about the latest spicy rosé trend. (#jalapenorose). 

This trend has really been amazing for us, something so simple but delicious and it has already created a cult like following. I first saw the trend when @allyssainthekitchen posted it on her TikTok and since then it has just snowballed. This is the perfect example of what possibilities are out there for rosé not just on cocktail menus but for consumers at home as well.

What should bartenders know about The Pale? 

I think it is important to know that The Pale was created by Sacha Lichine, who really was the pioneer for rosé in the United States as we know it. So, although this wine may not be the most serious, it has all the characteristics of a high-end rosé from Provence but with a more playful and fun personality.

Talk to us about mixing with The Pale. 

The Pale was created to bring back fun after what was a few difficult years of COVID worldwide. The idea was really inspired by the glamorous and elegant soirées of the 1920s. The Pale is not meant to be taken too seriously, although it is a delicious glass of rosé the idea is to enjoy it in new and exciting ways. We have created two signature cocktails for The Pale, The Pale Paloma and the Soirée Spritz, because who says a rosé can’t be the star of the aperitif cocktail hour?

What are some tips for bartenders with using rosé in cocktails? 

Be bold and don’t be afraid to shake things up! Rosé is an extremely versatile wine so think outside of the box and please, no more Frosé recipes!

The Pale Paloma

Ingredients:

• 3 oz. The Pale Rosé wine
• 1 oz. Tequila Blanco
• ½ oz. lime juice
• ½ oz. jalapeño-agave syrup
• 1 oz. watermelon juice

Preparation: Add ingredients and ice to shaker and shake. Serve strained into a 12 oz Collins glass with ice. Garnish with a slice of watermelon or a dehydrated lime wheel and a jalapeño wheel.

The post Hot Trend: Spicy Rosé appeared first on Chilled Magazine.

Source: Mixology News

Beverage Industry Says Goodbye to Legend Norman Bonchick, his career in the industry spanned nearly 50 years.

Beverage industry legend Norman Bonchick passed away at the age of 79 on September 9th, 2022.  Norman got his start in 1971 at Joseph E Seagram & Sons where he served as the Assistant Division Manager before becoming President of South Shore Liquors in Chicago.  In 1986, he relocated to South Florida and joined National Distributing Company (today known as RNDC), eventually becoming the company’s Managing Director, a role he held for seven years.

In 2004, he decided to do something new, and he joined a small supplier, Van Gogh Imports (today known as 375 Park Avenue Spirts) as National Sales Manager and later President.  The company was initially dedicated to a single brand, Van Gogh Vodka.  In 2008, Norman assumed the duties of Chairman and CEO.  Under his leadership, the footprint of the business expanded exponentially through portfolio diversification and organization size.

In 2015, Norman brokered a deal with the Sazerac Company, ensuring the company’s longevity and continued growth. Upon his retirement in 2018, 375 Park Avenue Spirits had close to twenty brands in its portfolio and almost thirty people in the organization.

In his retirement, Norman delighted in spending time with his family and friends.  He continued to devote hours speaking with, meeting with, and mentoring industry colleagues. But his greatest joy was the additional time he was able to spend with his growing family in Florida and North Carolina.  Norman is survived by his wife Cathy whom he was married to for 47 years.  He is also survived by his four sons: Jonathan and his wife Debbie, Steven and his wife Becky, Lucas and his wife Heather, and Anthony and wife Caroline, and his grandchildren: Alyssa, Sydney, Lucy, Ella, Cara, Ryne, Leo, Kenan, and Whit.

Services will be on Tuesday, 9/13, at Levitt-Weinstein Memorial Chapels and Cemeteries in Hollywood, FL at 10:00am.  In lieu of flowers, the family requests that donations be made to one of the following three organizations that Norman cared deeply about and actively supported:

United Community Options (UCO) of South Florida, formally United Cerebral Palsy (UCP)

True Colors United

The Anthony Rizzo Family Foundation

The post Beverage Industry Says Goodbye to Legend Norman Bonchick appeared first on Chilled Magazine.

Source: Mixology News