Being a bartender can be stressful, whether it’s working long, late hours, dealing with demanding customers or acting as counselors to your clientele while crafting the perfect cocktail. Self-care isn’t usually on top of the list, which can mean that your mental health can suffer if you don’t make yourself a priority.

“You can’t help anyone if you can’t help yourself,” summed up Karla Green during the Mental Health Seminar held at the Chilled 100 Elevate event in Louisville, KY this past November.

The seminar, led by Ashley “AMAC”, program director of Baltimore’s iheardyou.org chapter, focused on things that bartenders can do for themselves and for their customers to promote positive mental health. The seminar included panelists Karla Green, a Louisville bartender and cleric-in-training; Chicago bartender Jeremy Barrett, Florida-based mixologist and wellness advocate Angela Dugan, and Tara Gillum, owner of Steiner’s Speakeasy in Ohio.

Some of the panelists spoke of their own mental health challenges, and others spoke of friends and coworkers they’d lost to mental health issues. “We’re not only there at people’s happiest moments, but at their worst times as well,” said Gillum.

The panel offered a number of suggestions on how to safeguard one’s mental health, from the physical—getting enough sleep, making time for doctors’ appointments, meditating, and practicing stretching and breathing exercises—to creating a safe space where both bartenders and customers can thrive.

Suggestions include:

• Control your environment. Choose where you work, and find people who bring out the best side of yourself.
• Know your own triggers, and be in touch with your own emotions. If the situation is not something you can handle, remove yourself from it or ask for help if needed.
• Create boundaries and stick to them.
• Adjust to your space before and after your shift. “Center before you enter, and breathe before you leave.”
• Check in with people (coworkers and customers) before and after your shift. Make those connections to let them know you care.
• Build relationships, and be open about your own flaws. If people don’t feel judged, they will be more likely to trust you with their concerns and ask for help.
• Inclusion is key, which is why offering nonalcoholic options is important. For those who choose not to drink, a nonalcoholic menu is very important for making them feel comfortable in a space.
• Be a good listener. Knowing that there is someone who cares can save a life.

The panel also offered information on resources ranging from meditation apps to links to inexpensive health insurance and discount gym memberships. Resources can be found on iheardyou.org, which is dedicated to the mental health and wellness of the food and beverage industry. That site also offers a mental health Zoom support group every Monday night. More resources can also be found on the Chilled 100 Facebook page.

The post What Chilled 100 Bartenders Learned at the Mental Health Seminar during this year’s Elevate appeared first on Chilled Magazine.

Source: Mixology News

The 2023 Vinexpo America | Drinks America event returns to New York March 8-9, 2023. Building on the success from prior events, this year’s exhibit and educational programs are expected to be even bigger and more beneficial to exhibitors and attendees. We caught up with the Vinexpo America | Drinks America 2023 team to gain further insights.

What was the inspiration behind creating Vinexpo?

Vinexpo events originated in France with events added in various world markets. Diversified Communications partnered with the Vinexpo team in France to bring the event to the North American market creating a business-to-business trade event bringing producers from all over the world to meet with North American buyers in a productive and efficient way. As part of that goal, we offer education on the complexities of the US beverage alcohol landscape, an on-site importer to enable orders for exhibitors without current US distribution, and a rigorous business matchmaking platform.

Tell us about merging with Drinks America.

Drinks America launched with the 2022 edition. Co-located with Vinexpo America, this event was created in response to a forecasted continuing rise in consumption of spirits and ready-to-drink beverages. Drinks America will feature a wide array of spirits, RTDS and sake from producers across the globe as well as beverage alcohol accessories and services. The two co-located events support the entire North American beverage alcohol industry and make for a well-rounded and represented event.

What can the exhibitors expect to get out of the event?

Top US buyers from around North America will be in attendance. A few of the confirmed registered companies includes Whole Foods Market, BJ’s Wholesale, Carnival Cruise Lines, Total Wine & More, Pennsylvania Liquor Control Board, Princess Cruises, Vivino, Souther Glazer’s Wine & Spirits, Starr Restaurants, Top Ten Liquors, Winebow and more.

What can attendees expect?

Attendees can expect a full exhibit hall with a large variety of exhibitors coming from 32 countries and counting. In addition, there is also a wide array of educational opportunities including master classes, conferences, round table discussions and more.

What can bartenders expect from the event?

Bartenders can expect to discover a large variety of products from both shows, with an emphasis on exhibitors from Drinks America. A large variety of spirits, RTDs, and sake will be featured providing a well-rounded, one-stop shop for all bartenders and buyers to find new products looking to enter the US market.

What is the best way to get the most out of your visit to the event?

Attendees should review the event schedule and exhibitor list to best plan your time on the show floor. Direct buyers should sign up for the complimentary Business Matchmaking service (coming in early 2023) to set up meetings with exhibitors in advance. Exhibitors should take advantage of the business matchmaking program, schedule meetings in advance and share that you’ll be exhibiting!

For more information and to register for the event visit vinexpoamerica.com.

Want to see who’s exhibiting? Take a look here .

The post We Ask Vinexpo America | Drinks America Team About This Year’s Event appeared first on Chilled Magazine.

Source: Mixology News

Creating a glass designed for whiskey sipping might seem like an artistic endeavor. But George Manska, Chief of Research and Development for Arsilica, Inc. begs to differ. For George, it’s all about the science of nosing, tasting and evaluating spirits. And to properly do any of those things, you need a glass designed to enhance the experience.

In the NEAT Glass seminar held In Louisville, Kentucky at the inaugural ELEVATE CHILLED 100 event, George debunked longtime myths of tasting practices starting with the tongue map lie. “There’s no advantage to delivering a beverage to specific tongue areas,” says George. “Manufacturers tout the invalid tongue map to sell glassware in an industry that ignores science.”

George also pointed out that flavor is mostly aroma. Flavor equals 90% aroma, 5% taste and 5% mouth-feel. “We don’t taste raspberries, we smell raspberries, taste sweet and mouth-feel fuzzy, acidic raspberry,” he explains. “Those experiences reach the brain giving us the aha moment when we realize it’s raspberries.”

Considering that flavor is primarily comprised of aroma, a big factor that runs interference in our tasting experience is ethanol. Spirits have the highest concentration of alcohol and most contain around 40% ABV. With significantly high ABV, sniffing the spirits through traditional tulip style glasses masks several key items. George’s presentation focused on three principals: the ethanol raises aroma detection thresholds by masking subtle aromas, raises identification thresholds making aromas unidentifiable, and raises discrimination levels so that we can’t tell the aromas apart. Bottom line: sipping in the taller tulip glasses leads to nose numbing.

NEAT Glass used science to build a better glass, changing the way the world tastes spirits. Combining the best of other glasses, the new design is short and wide which promotes swirling and evaporation yet concentrates aromas. A divergent flared rim above the convergent rim creates a “neck” in the design which separates ethanol from character aromas. Traditional glass designs – including the tulip and the traditional Glencairn – have a narrow top opening which, when sniffed, deliver a whopping amount of ethanol directly into your nose. With the NEAT Glass, the outward-flaring rim minimizes the amount of ethanol allowing you to detect the true aromas of the spirit.

Most major spirits judging competitions choose NEAT as their official spirits judging glass. No more nose-numbing or pungent burn in the nostrils. Sensitive noses and professionals love NEAT. While science might not sound sexy, it works. This testimony by Anthony Dias Blue, Tasting Panel Magazine, San Francisco World Spirits Competition provides high praise for the NEAT glass design. “We have rigorously tested the NEAT glasses in comparative tasting with other spirits glasses. It is the only glass that eliminates alcohol burn while enhancing aroma. It showcases all the nuances and complexity the spirit producer intended. Simply the best spirits glass ever created!”

The post What Bartenders Learned During the Science Behind NEAT Glass Seminar at this Year’s Elevate appeared first on Chilled Magazine.

Source: Mixology News

Nick Kokonas grew up in a family that revolved around food and drink. At an early age, he was drawn to the industry and was always mesmerized by bartenders.

“When I turned 21, the bar manager where I worked gave me a copy of the original Trader Vic’s Bartender’s Guide, and I was hooked,” Nick recalls. “Since then, I have headed multiple bar programs, competed in numerous cocktail competitions, and published the historical cocktail book Something & Tonic: A History of the World’s Most Iconic Mixer.” We ask Nick to tell us more.

Where do you tend bar now? What makes it unique?

I currently bartend at Avondale Bowl on Chicago’s northwest side. It’s a vintage eight-lane bowling alley and bar. It originally opened in the early 1930s and ran under a few names before shuttering in the 1990s. After heavy renovations, we opened in January 2020. Manual scoring, retro vibes, and White Russian slushies.

Who has been most influential in your development as a bartender?

My first bar manager Heather (now my sister-in-law) took me under her wing when I first stepped behind the bar. She is the one that got me the Trader Vic’s book. She taught me not just speed and efficiency behind the bar but also how communicating with the people across the bar is the most important aspect of our jobs. We serve people, not drinks.

Do you have any advice for novice or at home bartenders?

A strong foundation is essential. There are a lot of fancy bells and whistles and theatrics revolving around cocktails. At the end of the day, none of that matters unless you have a well-balanced, delicious drink. Keep it simple.

What is your favorite ingredient right now and why?

Tonic in all its forms. With tonic water, you add dilution, flavor, bitterness, and texture. With tonic syrups, you can provide secondary flavors, sweetness, complexity, and depth (it’s essentially a spirit-free amaro). The versatility in both forms moves so far beyond the G&T. I think its potential is limitless.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?

Creating a new drink is difficult. Sometimes you can have a great idea on paper, and it turns out horrible when you make the drink. Sometimes you see two bottles on the shelf next to each other and think, sure, why not? When I’m looking for inspiration, I scour through cocktail books. I’ll put some general ideas down on paper, then cut, change, substitute, etc., until I have a few ideas I want to work through.

Do you have a special technique you use or a tip for making a particular drink?

Always consider a cocktail’s evolution over time. Deciding on ice, glassware, dilution, method for building, temperature, and garnish, make sure that fifteen or twenty minutes from the time it hits the glass, the cocktail will still taste delicious. The last sip should be just as enjoyable as the first.

Where do you see the bartending/cocktail culture headed?

I have no idea. The industry is still reeling in a lot of ways. We won’t know which way things are heading until we land back on our feet. All we can do is have a drink until then.

Something & Tonic

Ingredients

• 1 ½ oz. reposado tequila
• 1 oz. crème de cacao
• ½ oz lime juice
• Half bar spoon matcha powder (1/4 tsp)
• Tonic water (to top)

Preparation:  In a cocktail shaker, combine tequila, crème de cacao, lime, and matcha powder with ice. Shake and strain into a Collins glass over ice and top with tonic. Lift ice with a bar spoon to incorporate. Garnish with horse’s neck lemon twist.

The post Chilled 100 Bartender Nick Kokonas Talks Trader Vic and Tonic appeared first on Chilled Magazine.

Source: Mixology News

Every February 22nd, we celebrate one of the world’s most popular cocktails: The Margarita! The traditional recipe consists of tequila, Triple Sec and lime juice, and is often served with a salt rim to create the perfect harmony of sweet, sour, and salty. In honor of the special occasion, we’ve gathered a few bars with some over the top recipes that are worth celebrating. Cheers.

Rocco’s Tacos & Tequila Bar

Rocco’s Tacos is the go-to destination for authentic Mexican dining in and around Florida. You can enjoy Happy Hour specials all day long, including $5 Margaritas, and $25 Margaliters,1 liter bottles and traditional, strawberry or mango flavors. To top it all off, pair those cocktails with $5 tacos and apps!

Ambersweet inside The Confidante Miami Beach

The Ambersweet Margarita 

Looking for an experience rather than just a drink? This cocktail has got you covered! This Marg is made on the rocks with Patron Grand Burdeo, Grand Marnier 1880, lime juice, blood orange juice, and agave nectar blended in a tear-drop shaped ice, garnished with a salt rim and $100.

Shoma Bazaar

Spicy Sister Cocktail

This cocktail is crafted with Ilegal Mezcal, watermelon juice, Mexican Chili tincture, lime juice, and cilantro-infused agave.

Strawberry Moon 

Sip on Strawberry Moon’s Spicy JAJA Margarita, made with Jaja Tequila, Dos Hombres mezcal, Chinola, mango, lime, and habanero. Diners can stick around and enjoy a variety of Mediterranean classics and country club favorites.

The post 4 Bars to Visit for Impressive Margaritas this National Margarita Day! appeared first on Chilled Magazine.

Source: Mixology News

A good Margarita comes down to one thing: tequila. In recent years, the agave spirit has become increasingly popular. It has quickly become one of the fastest-growing spirits. People are beginning to understand and appreciate tequilas complex qualities. So, the tequila craze is here to stay—which is why we are sharing the five tequilas that make the tastiest margarita.

For National Margarita Day on February 22, you’ll want to shake up something delicious. That’s why these five tequilas should be on your bar back or bar cart to celebrate the day. After all, the bright and agave flavor should be front and center in your cocktail. Hopefully, this list leads you to your new favorite agave spirit.

Here are five tequilas to include in your National Margarita Day plans.

Casa Maestri Blanco Tequila

The 100% Agave tequila gets bottled after distillation. Right now, you can get it in a limited-edition red ceramic bottle. The award-winning tequila has balanced notes of citrus and vanilla, making it perfect for your margarita. Our favorite cocktail to make is the Change My Tune. The sweet watermelon juice and Campari are the perfect combination with the herbaceous notes of the tequila.

21Seeds Valencia Orange

If you’re looking for a deliciously flavored tequila to spice up your cocktail, check out 21Seeds Valencia Orange. The Blanco tequila is infused with real orange juice to capture the citrus flavor without adding sweetness. It’ll bring the right amount of flavor to your cocktail. If you aren’t into oranges, they offer two flavors: Grapefruit Hibiscus and Cucumber Jalapeño. With the infused tequila, you won’t need too many extra ingredients to make a tasty Margarita.

Los Sundays Coconut

Los Sundays Tequila made a splash in the past two years. Not only do they craft three expressions, but they have merchandise that’s seen all over social media. The 100% Blue Weber Agave tequila producer took their classic Blanco, which has an agave flavor and a bright finish and added coconut. The perfect addition to your next Margarita—Los Sundays Coconut infuses an all-natural coconut extract to yield a subtle tropical flavor.

Casa Del Sol Blanco

The beautifully packaged Casa Del Sol Blanco will add the warmth your Margarita needs. The luxury sipping tequila was inspired by the magic of the golden hour and the legend of the Aztec goddess of agave, Mayahuel. The Blanco has a smooth taste and complex body that offers notes of mint, spice, and caramel.

Mijenta Tequila Blanco

Mijgenta Tequila Blanco is crafted with slow and traditional methods, which lets the aromatic palette shine through in any Margarita or cocktail. It has deep and rich notes of warmed agave, vanilla, fresh fruit, and spices. The fruity notes offered will complement a classic Margarita with fresh lime juice. The liquid is packaged in an eye-catching bottle and will add the perfect shades of pink to your bar cart.

The post The 5 Best Tequilas to try in your Margarita this National Margarita Day appeared first on Chilled Magazine.

Source: Mixology News

Okay so you’ve been behind the bar for years now and worked for many different types of places, you’ve mastered the classics and most techniques, you’ve also found ways to network with other bartenders, entered competitions, and joined groups like The Chilled 100.

So, what’s next for bartenders looking to advance their careers?

We asked Kevin Denton Rex, Head of Mixology & Education, Pernod Ricard, this question. His answer? BarSmarts.

Tell us about BarSmarts. What inspired this program? 

BarSmarts was initially conceived as an online educational resource for bartenders in 2008. It came about as a partnership between wine and spirits educators, Beverage Alcohol Resource (BAR) and Pernod Ricard USA. BAR 5 Day was the pre-eminent spirits and cocktail education program, but it was limited in the number of students it could handle. BarSmarts was a way to educate more people in more markets than just New York. Pernod Ricard has continuously operated the program since 2008. In 2022, the online program was relaunched to meet the needs of a post-Covid workforce, focusing on upskilling beginners and setting foundational benchmarks for service, hygiene, product knowledge and hospitality.

What should bartenders know about Bar Smarts? 

BarSmarts is an online program designed for many different folks who wish to learn more about the service of alcohol. For $29, you get access to “Basics” and “Professional.” As the name states, the modules in Basics cover everything a person should know before stepping behind a bar (it’s a great primer for servers and back waiters, too). Professional is divided into three modules- Ingredients, Techniques, and Hospitality. This is where you will learn about different types of alcohol, as well as how to serve them in a variety of ways. The hospitality module is a series of videos around topics that are important to everyone who works at a bar or restaurant- team building, diversity, creativity and creating a culture that develops regular guests.

Who else should enroll in BarSmarts? Who should take BarSmarts Program? 

Whether you are brand new to the business and have never set foot behind a bar, or you own a chain of bars and restaurants and are looking for a convenient tool to level up your staff, it really has it all.

What is the biggest take away for bartenders who finish the BarSmarts Program? 

Aside from the baseline fundamentals included in the program, there is a global job board for any BarSmarts user to post and respond to. You can build your own personal profile to share with prospective employers. There’s a robust glossary with nearly everything you’d encounter in a bar defined (in English and Spanish), as well as links to lots of great resources for continuing education.

Why is the commitment to the support of bartenders important to Pernod Ricard?

We believe that as a leading spirits supplier it is our duty to provide value to those who serve our products. There are so many opportunities to grow and cultivate a career in this exciting and rewarding industry. We want to help as many folks as we can on their journey.

The post We Asked Kevin Denton Rex, Head of Mixology & Education for Pernod Ricard: What is BarSmarts and Why Should Bartenders Do It? appeared first on Chilled Magazine.

Source: Mixology News

Great Jones Distilling Co. is Manhattan’s first and only legally operating whiskey distillery since prohibition times. The distillery complex was founded by Proximo Spirits, under the guidance of its owner and 11th generation spirits maker Juan Domingo Beckmann, who proclaims, “We are proud to introduce a bourbon that truly embodies the best of New York State ingredients and the ‘lightning in a bottle’ energy of Manhattan.”

Located right on Broadway in NoHo, North of Houston Street, the spacious 28,000 square feet space has a working distillery, tour and tasting bar, restaurant, speakeasy, and event space.
The name pays homage to both Great Jones Alley and adjacent Great Jones Street, which were named for Samuel Jones in the late 1700s, and was an area known for its Prohibition-era activity.

The idea was born from the belief that the best spirits should be the embodiment of their origins, threading the history of bourbon in New York to the present day. The whiskies are made exclusively at their sister distillery located in the Black Dirt region, less than two hours north of Manhattan in Upstate New York. The grains are grown in the rich ebony soil and have been aged in new charred American Oak barrels, resulting in a smooth, balanced, and complex taste with a distinctive spiciness.

We ask Celina Perez, head distiller for Great Jones Distillery about making whiskey in NYC.

Introduce yourself and tell us a bit about how became a distiller. What inspired your career? 

I’m Celina Perez. I have been the Head Distiller at the Great Jones Distillery Co. since June 2019.
Working in distilleries was a natural progression of having worked in the food and service industry in NYC. I started my career behind the bar and at the same time, I was a cheesemonger, dabbled in bread, then beer, and finally, whiskey.

I have had the unique opportunity to grow my passion for spirits by working to make rum, liqueurs, and whiskey over the past 11 years. I have always loved whiskey – and truly, the rest is history.

Talk to us about Great Jones Bourbon. Packaging/location/history/name.

We are located at 686 Broadway in the NoHo neighborhood of Manhattan. Great Jones is inspired by and a microcosm of, the City. There’s a profound juxtaposition between the energy of NYC – the hustle and bustle right outside our doors – and the romantic notion of whiskey-making happening inside.  We’re very proud to be the first whiskey distillery in Manhattan since Prohibition and pay homage to the rich culture of Prohibition-era New York and a celebration of whiskey — past and present.

What would you like bartenders to know about your Bourbon? 

Keep it simple, use high quality ingredients, and celebrate the integrity of the whiskey. I love to enjoy Great Jones Bourbon in a classic Sazerac or Manhattan – our whiskey pairs nicely with other thoughtfully-produced, New York-made products.

What are the foundational and cultural principles that drive/define your brand?

Great Jones Bourbon is inspired by New York City, its spirit of innovation, energy, and hustle.
Great Jones Straight Bourbon is crafted from ingredients grown in the legendary Black Dirt region of Warwick Valley, NY. Once the site of a prehistoric lake, the soil here is renowned for its nutrient-rich content which imbues a distinctive spice in our whiskeys. Our 100% corn, barley, and rye are mashed and cut with Catskill Mountain water to create a uniquely New York spirit.

With everything we distill and produce, we are proud to push the boundaries of great whiskey making. New York City is always changing and evolving, and we are so lucky to be able to develop new and exciting whiskey releases in the center of the greatest city in the world. I’m currently working on some exciting New York Malts, a cherry-smoked Rye, a coffee malt Bourbon, and unique barrel finishes.

Why does diversity, equity, and inclusion (DE&I) matter to today’s consumers—influencing which brands they value and support?

Today’s consumers are looking to learn about and be inspired by brands that reflect their values – and that very much matches my ethos. We all know that the world of spirits and distilling can be very one sided, so I have built my team to reflect the diversity of New York City.

How does seeing women in leadership positions such as your own impact the industry? 

When I first started in the industry, women in distilling were very rare. Today, many of my friends are female distillers and pillars of the industry, especially in NY. It is really inspiring to see that 10 years later, some of the most important and respected leaders in the spirits industry are women, and it’s a true testament to our hard work and expertise. Moving forward, we need to continue to drive awareness of women in distilling and focus on internal education.

What advice do you have for women entering or already in the wine, beer and spirits industry? 

Follow your passion. Don’t be intimidated by the labor-intensive requirements of distilling. You can learn to lift a 50lb bag of corn, but no one can ever teach you to really love whiskey.

If you love the spirits industry and have a passion for making whiskey – go for it – you really can learn the rest.

The post We Ask Celina Perez, Head Distiller, Great Jones Distillery About Making Whiskey in NYC appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is inspired by National Margarita Day, February 22nd.

“The Two Tickets to Paradise is inspired by the 70s laid back beach vibe, chillin’ on IOP beach listening to Eddie Money,” says Beverage Director, Shannon Standhart, “Not a worry in the sky, and all is groovy. A refreshing Margarita to quench your thirst!”

Two Tickets to Paradise

Created by Shannon Standhart for Islander 71

Ingredients:

• 1 1/2 oz Lunazul Reposado
• 3/4 oz of Apricot Liqueur
• 1 oz Fresh Pineapple Puree
• 1 1/2 oz Fresh Lime Juice
• Orange Wedge and Half Tajin Rim (for garnish)
  


Preparation: Combine all ingredients to a shaker and shake vigorously for 10 seconds. Strain into a new glass with fresh ice and half salted rim.

The post Two Tickets to Paradise Margarita appeared first on Chilled Magazine.

Source: Mixology News

Rémy Martin, the centuries old iconic Cognac House, made its first-ever debut at Super Bowl LVII, teaming up with Serena Williams, global tennis superstar, cultural icon, philanthropist, and champion for women everywhere.

“Rémy Martin has an incredibly rich history, and we are constantly striving to reach new audiences every day through new mediums and channels, like the Super Bowl” says Nicolas Beckers, President & CEO of Rémy Cointreau, Americas. “For Rémy Martin to be present at Super Bowl LVII for the first time is a major step in our continued quest for excellence as a Cognac House. This campaign is an extension of our investment as a company, with Super Bowl LVII marking Rémy Cointreau’s third straight year participating, and we are excited to share our message of teamwork, inspiration, and passion with fans of the sport nationwide.”

After the spot launched on Super Bowl Sunday, outcomes-based measurement firm EDO (Entertainment Data Oracle) scored each ad based on online engagement following its airing, with Rémy Martin’s advertisement performing extremely well. Rémy Martin’s ad ranked #25 out of 124 ads in the game and outperformed the median Super Bowl ad by 2.7x. Of all spirits and beer advertisers during the big game, Rémy Martin was the third most searched brand immediately following the spots airing, with Serena ranking amongst the top 15 celebrities in terms of impact for “Inch by Inch,” which is nine spots higher than her other advertisement.

Rémy Martin found the perfect partner in Williams to mark their Super Bowl debut. Taking inspiration from the iconic football film from Warner Bros. Pictures, Any Given Sunday, in which the famous “Inch by Inch” speech was recited by fictional coach Tony D’Amato.

Rémy Martin’s first Super Bowl advertisement celebrates teamwork in many forms by highlighting how individuals work as part of a collective team and strive for true excellence together. To convey that, the ad paid homage to the iconic speech that changed the game in football and reimagines it with a powerhouse talent like Serena Williams so it can be applicable to many different types of teams and daily life. This speaks to Rémy Martin’s overarching “Team Up for Excellence” mission, which they’ve championed in their core values and highlighted with musical artist Usher for years, even creating a short film called “Team up for Excellence – The Film” starring Usher.

The post Rémy Martin’s First-Ever Super Bowl Debut with Serena Williams appeared first on Chilled Magazine.

Source: Mixology News