Monthly Archives

February 2023

2 Super Bowl Cocktails Served at Ocean Casino Resort for the Big Game

By | Mixology News

Whether you’re flying with Philly or riding with Reid & the red, Ocean Casino Resort has the cocktails to both quench your thirst and show love to your favorite team leading up to the Big Game on Sunday, February 12th. These gameday libations can be enjoyed at all of the locations Ocean is showing the championship game, including The Gallery Bar Book & Games, Topgolf Swing Suite and Nola’s Bar & Lounge.

 

Philadelphia

Everyone knows Philly fans are nothing if not warm, welcoming, and inviting to the opposing team and their fanbase. Whether it’s pelting St. Nick with snowballs or booing their future franchise quarterback, the City of Brotherly Love is notorious for having some of the most passionate and loyal fans in the world. Patrons can embrace this excitement with a delicious libation that proves true fans not only bleed Eagles green; they drink it too!

 

Brotherly Love

 

Brotherly Love

For the first time ever, two brothers will face-off in the big game with not only a championship on the line, but bragging rights at the next family gathering. Raise a glass to football’s Dale & Brennan!

Ingredients:

  • 1 oz Midori
  • 1 oz vodka
  • 1/2 oz Lemon Juice
  • 1/2 oz Lime Juice

Preparation: Combine ingredients. Top with club soda and garnish with lime.

 

Hurts So Good

 

Hurts So Good

An MVP candidate deserves an iconic cocktail befitting his smooth style and crisp taste. Philly’s QB1 might only be in his third season, but he’s hoping to take his team to a title while you toast to a bright future ahead.

Ingredients:

  • 2 oz dark rum
  • 4 oz ginger beer

Preparation: Combine ingredients. Garnish with lime.

 

Kansas City

A legend of the game merits a legendary libation. Kansas City’s prodigious coach will face off against the franchise he helped build and win a championship with over a decade ago in Philadelphia. This dream matchup can only be fully enjoyed with a delicious tequila-based beverage as Big Red looks to win his third title.

 

Big Red

Ingredients:

  • 1 oz fresh lime juice
  • 2 oz silver tequila
  • 2 oz pomegranate juice
  • 3/4 oz triple sec
  • 3/4 oz simple syrup

Preparation: Rim glass, combine ingredients and garnish with lime.

 

The Arrowhead

Invented in Kansas in the 1990’s, this cocktail is a classic take on the Horse’s Neck whisky concoction that is popular with KC fandom. With Burrowhead officially being eliminated, cloak yourself in red and make room for the beverage of a true member of Chiefs Kingdom.

Ingredients:

  • 1 1/2 oz rye
  • 4 oz ginger beer
  • 4 dashes Angostura bitters
  • 1 squeeze of lemon juice

Preparation: Build over ice in a Collins glass. Garnish with lemon.

The post 2 Super Bowl Cocktails Served at Ocean Casino Resort for the Big Game appeared first on Chilled Magazine.

Source: Mixology News

2 Must Mix Super Bowl Cocktails Made By Chilled 100 Bartenders

By | Mixology News

This Sunday the Kansas City Chiefs face the Philadelphia Eagles at Super Bowl LVII, February 12th.

 

We asked two of our Chilled 100 members, Ashley Mac, bartender in the Washington D.C. Baltimore area and Jenn Tosato, beverage director at Bamboo Penny in Kansas City to create cocktails representing each team so game watchers can create a tasty cocktail in support of their favorite.

 

It’s Always Sunny in Philadelphia

 

It’s Always Sunny in Philadelphia

Created by A-Mac

This great zero-proof cocktail for game day by A-Mac will keep the hangover at bay by not overindulging on game day with this tasty libation.

Ingredients:

  • 2 oz Bare Reposado
  • 1 1/2 oz Orange Juice
  • 1 1/2 oz Pineapple Juice
  • 1/2 oz green apple syrup
  • 2 dashes All the Bitter Aromatic bitters

Preparation: Shake all ingredients with ice and strain over fresh ice in a bucket glass.

Garnish with pineapple fronds and a little grated cinnamon or nutmeg

 

Hello! So first, GO CHIEFS!!! 

Created by Jenn Tosato

Here are two tempting beverages for you to wet your whistle during the big game and if you’re in the area, you can show up at her bar to try them both! “For the Super Bowl I’ll be making two cocktails, one standard, the Horsefeather, rumored to be created in Lawrence, KS.  The second is one of my own creations called ‘Red Dragon in The Rise. Both feature J Rieger KC Whiskey made right here in Kansas City,“ shares Jenn

 

Jenn Tosattos superbowl drinks 2

 

Horsefeather

Ingredients:

  • 1 1/2 oz J Rieger Whiskey
  • 3 dashes Angostura bitters
  • Ginger Beer 
Lemon Wedge

Preparation: Build in a Collins glass and garnish with lemon wedge.

 

Jenn Tosattos superbowl drinks

 

Red Dragon on The Rise 

Ingredients:

  • 2 oz J Rieger Whiskey
  • 1/2 oz Thai basil syrup
  • 1 strawberry, quartered
  • 
2 lemon wedges

Preparation: Muddle strawberries, lemon, and syrup in a rocks glass. Add whiskey and ice. Stir. Top off with more ice.

The post 2 Must Mix Super Bowl Cocktails Made By Chilled 100 Bartenders appeared first on Chilled Magazine.

Source: Mixology News

The Best of Wisconsin’s Iconic Supper Clubs

By | Mixology News

Wisconsin lays claim to the supper club, where relish trays replace the Lazy Susan and juicy steaks are served by a waiter who remembers your name.

 

Many of Wisconsin’s oldest supper clubs began as simple taverns (near lakeshores, forests, or farmland) with more choices of alcohol than food. Over time, the establishments elevated their food and drink experience to what we know today: ‘Friday Fish Fry’ with the “perfect” Wisconsin Old Fashioned, in a family-friendly setting.

Ironically, the term ‘supper club’ doesn’t have a proper definition, per McKim Boyd, owner of Union Hotel & Restaurant in downtown De Pere. Listed on the National Register of Historic Places, the family-owned hotel since 1918 boasts the state’s only-standing pay phone in operation and art-deco’d supper club—featuring aged Angus steaks carved to order, great grandma’s four-ingredient dinner rolls, and the longest wine list in the Greater Green Bay area. Customary “ice cream drinks” mean frozen Grasshoppers and Brandy Alexanders, too.

Fun Fact: The Packers’ “G” logo was created by team equipment manager Gerald “Dad” Braisher on the fourth floor of the Union Hotel.

In 1964, the Willems family flipped a retro hotel and dance hall in Sister Bay (on the Door peninsula) into a six-lane bowling alley and supper club restaurant. Locals today load up on Wisconsin favorites at Sister Bay Bowl & Supper Club – cough cheese curds, fried lake perch… and old and “new” fashioneds – starring Woodford Reserve bourbon, maple syrup, black walnut bitters, and splash of cherry juice (fitting as Door County runs Wisconsin’s cherry industry).

 

inside-wisconsin-supper-clubs

 

The hand-muddled Old Fashioned combines California brandy, bitters, sugar, and Squirt grapefruit soda for “sour,” or 7-Up lemon-lime soda for “sweet” structure. However, regulars’ preferences outlaw the “perfect” spec with a cheap whiskey base and garnish of choice like Maraschino cherry, green olive, and pickled vegetables (mushroom buttons, Brussels sprouts, etc.). We surveyed four guests on how exactly they like their

 

Wisconsin Brandy Old Fashioned | PC - The Educated Barfly

 

Old Fashioned

• Lindsay, 39: “whiskey, sour, mushroom”
• Cameron, 32: “whiskey, sour, olives”
• Rachel, 43: “brandy, sweet, olives”
• Nick, 34: “bourbon, pressed, mushrooms”

Preparation: As for me, brandy, pressed meaning half-sweet (that’s combining lemon-lime soda and soda water) with a Maraschino cherry – not far from a cooled, diluted cherry cola.

Union Hotel & Restaurant Exterior

Did you know Wisconsinites consume more than half the world’s brandy?

Per Ed Lump, CEO of the Wisconsin Restaurant Association: “the two things on the ‘to-do’ list for most Wisconsin visitors are to dine [or drink] in a supper club… and see Lambeau Field.”

With nearly 250 operating supper clubs in Wisconsin, folks can easily find that “feeling at home” (pre- or post-Packers game) with large portions, long-time family recipes, and décor that reflects local history.

 

The “Perfect” Wisconsin Old Fashioned

Ingredients:

• 2 oz. Korbel brandy
• ½ tsp. sugar
• 2 dashes Angostura bitters
• 1 orange slice
• 2 cherries
• Splash of Squirt grapefruit soda or 7-Up lemon-lime soda

Preparation: Add sugar, bitters, orange, cherries to the bottom of a rocks glass and muddle. Pour in the brandy and a few crushed ice cubes. Stir and top off with soda of choice to taste. Garnish with a cherry or two.

The post The Best of Wisconsin’s Iconic Supper Clubs appeared first on Chilled Magazine.

Source: Mixology News

Bartender Gavriel Cohen Shares Stories from Beach Bar in Florida

By | Mixology News

Bartender Gavriel Cohen knew he needed a change.

 

A native of New York City’s bustling West Village, Gavriel hopped around the Big Apple over the years through a series of increasingly high profile and wide-ranging jobs, from popular restaurant Lillia to city dives and nightclubs. Most recently, he slung drinks at Brooklyn’s Ethyl’s, a 70s-inspired hideaway in the borough’s Williamsburg neighborhood.

But it was through working with a company dubbed Manhattan by Sail that lured Gavriel to the water and inspired him to escape the urban rat race and decamp to the sunny Florida Keys.

 

Beach Bar Marathon FL

 

“I knew I wanted to keep exploring unique hospitality opportunities, preferably in warm weather,” Gavriel recalls. “So, when the summer season in New York came to an end, going down to the Keys was an obvious decision.”

As a result, these days you can find him pouring mixing tropical cocktails and concocting frozen drinks at Isla Bella, located in Marathon, Florida. Open since 2019, the idyllic 24-acre property enjoys a reputation as one of the top resorts not just in the Florida Keys but in the country at large thanks to an extreme attention to detail, from its 1,000 palm trees spread throughout the property to the marble floors and wood beams that accent its buildings.

It also has a private beach, complete with a nearby bar (simply dubbed Beach Bar) where flip-flop wearing guests, some still dripping with ocean or pool water, enjoy the finer aspects of life on vacation and the smell of an ocean breeze. A far cry from smog-choked city streets, it’s where Gavriel currently holds court. We asked Gavriel about tending bar at the beach.

 

Bartender Gavriel Cohen

 

What’s the best thing about working at a bar on the beach?

Serving guests who are at a beach bar! They’re so happy to be on vacation and taking in those beautiful sunsets and ocean views with you. Their positivity really enriches my time at work.

What cocktail do you make the most?

Mojitos.

What ingredient do you use the most?

Rum.

In your opinion, what’s the secret to a perfect sunny-weather cocktail?

It has to be served with a smile.

What’s one surprising thing you found out about what it’s like to work at the Beach Bar?

Honestly, I thought I’d seen it all, but nothing could have prepared me for the first time a bearded iguana came scurrying across my station.

Any funny stories while on the job?

I may or may not have fallen in the water trying to save a rogue soccer ball. I can neither confirm nor deny.

Are there any downsides?

The wind. Oh my god the wind. Pouring drinks in 30 MPH gusts is a skill I never knew I had.

The post Bartender Gavriel Cohen Shares Stories from Beach Bar in Florida appeared first on Chilled Magazine.

Source: Mixology News

6 Unique NYC Bars to Sit and Drink in This Winter

By | Mixology News

It’s been said that one can visit a new bar every night in New York City and never run out. Whether or not that tipsy thought is true, the Big Apple certainly has some quality watering holes to kick back and evade the winter chill. From a brand new Lower East Side piano-driven hideaway to a quality restaurant and bar located in a busy distillery, here’s your handy guide to the most unique and buzzy drinks the city that never sleeps has to offer.

 

The Grid Restaurant at Great Jones Distilling Company

686 Broadway, New York, NY 10012

By now you’ve probably heard of Great Jones Distilling Co. Open since 2021, it’s known to be Manhattan’s first whisky distillery since prohibition which hawks their delectable bottles of Bourbon, has an eye-popping bar, and a winter pop up, to boot. However, on the ground floor of the operation’s impressive NoHo complex is The Grid, a gorgeous spot for brunch and dinner where the food is just as expertly crafted as the company’s booze considering Executive Chef Adam Raskin takes pains to source ingredients from all over upstate New York.

Order: A Great Jones Bourbon Manhattan along with a plate of Short Rib Benedict. You may as well get a bottle to-go, too.

 

Great Jones Distillery

 

 

Silver Lining

145 Bowery, New York, NY 1000

Inspired by iconic artist Andy Warhol’s Silver Factory, this new Lower East Side piano bar comes from nightlife mavens the Tao Group and is located in the Moxy hotel. Here, the star draw is the nighty live entertainment and the piano at the front of the space, with crooners busting out covers of all your favorite songs. The cocktails are top-notch too.

Order: A Midnight Breakfast, their spin on an Espresso Martini made with bourbon and topped with a cocoa puff.

 

Silver Lining at Moxy Lower East Side_ Photo Credit_ Michael Kleinberg

 

Little Oaxaca

74 Bayard St, Brooklyn, NY 11222

A new concept located inside the gorgeous Williamsburg, Brooklyn Mediterranean restaurant Fandi Mata, Little Oacaxca opened last fall to unveil its status as an impressive mezcaleria, where planners are deeply passionate about the spirit. Walk up a tile-lined staircase to the restaurant’s spacious upper level and feast your eyes on a 50-bottle mezcal list, each with something different to offer for disparate palates, from smoky sips to the lighter side and everything in between. It all makes for a delightful way to warm up after a cold day.

Order: La Clandestina, a mezcal exclusively distilled for the space.

 

Little Oaxaca NEW

 

Le Bain

848 Washington St, New York, NY 10014

There’s no doubt that the biggest parties in New York City are happening at The Standard’s penthouse event space, Le Bain. Dance parties Wednesday through Sunday hosted by New York’s top party planners and DJs always draw a line outside, but once you’re in you’ll be in awe by what they refer to as “exclamation-inspiring views” of New York City all around you. The bartenders here are workhorses and can whip you up a quality Grey Goose Vodka Soda to a range of delicious house concoctions from an inspired menu.

Order: A cocktail they dub the Get Down (Mezcal, Amaro, Passion Fruit, Lime, Ginger Beer), and then do exactly that.

 

LeBain, night view, skyline

 

54 Below

254 W 54th St, New York, NY 10019

This cabaret located in the very space Studio 54 used to inhabit is a surefire way to flee New York’s winter and into a cozy and inmate basement where some of Broadway’s top performers sing their hearts out. With two shows every night, the theater district hideaway’s calendar is packed with a who’s who of stars who come to perform on its small stage, including the legendary Patti Luppone who just delivered a series of live-streamed shows. It’s a dinner show after all, so enjoy the music while you partake in a wide menu of classic cocktails and a menu full of American favorites.

Order: Take the classy route with their signature 54 Below Manhattan, made with Rough Rider Rye, Alessio Rosso, Grand Marnier and Angostura Bitters.

 

shelter

 

Shelter

168-170 Wythe Ave, Brooklyn, NY 11249

A Brooklyn favorite which also has locations in Miami and Uruguay, Shelter is an ultimate cold-weather destination thanks to its cozy space which boasts two massive fireplaces that are heavenly when the weather is nasty outside. With cabin-like decor and a menu of pizza and empanadas (yes, they have a wood-burning pizza oven for that, too), come in for brunch, dinner, or during one of their regular dance parties.

Order: A carafe of house wine and bask in the glow of the nearby flames.

The post 6 Unique NYC Bars to Sit and Drink in This Winter appeared first on Chilled Magazine.

Source: Mixology News

What Chilled 100 Bartenders Learned from REAL Infused Exotics Flavor Seminar at this Year’s Elevate

By | Mixology News

Always up to learning new things, I walked in the REAL Infused Exotics – Flavor Seminar at the ChilledElevelate100 Conference. Sitting on the table in front of me were four small cups of golden yellow-orange puree. We didn’t have to wait long before those sitting around me were all deep into concentrating on the presentation by Dr. Isalde Aubuchon, a Food Scientist specializing in fruits and vegetables working with the owner of REAL owners to monitor and expand the brand.

 

Real Seminar

History

A little history: in 2006, REAL came out with a Coco REAL. With only a puree of coconut and 100 % pure cane sugar, this syrup quickly became a hit with mixologists. The simplicity of the ingredients and the fact that it did not have to be refrigerated to maintain its quality was a very attractive reason to embrace its use in cocktails. Then adding to the appreciation of the product, the container’s unique design allowed the mixologist to pour quickly, incontrollable amounts for their creations.

With the success of Coco REAL, the owners decided they did have a premier product and expanded the product to more flavors in 2014. Now 21 different flavors are using only fresh fruit puree obtained throughout the world and 100% cane sugar.

 

Real Presentation w Speaker

 

Back to the Seminar

Methodically, Dr. Aubuchon took us through tasting what turned out to be mango from different parts of the world. Dipping our tiny spoons into the cup, she asked us to pay attention to both the texture and the flavor of mangos from India, Mexico, and Florida.

My fellow attendees looked at each other in amazement. Since we hadn’t ever slowed down to even consider the difference in mangos, we were astonished by the contrast in the flavors and textures. This revelation was Dr. Aubuchon’s point. It makes a difference which fruits are harvested for the REAL Infused Exotics.
Throughout the seminar we were served cocktails made from the syrup. They included:

The Fruit Used in the Syrup

Dr. Aubuchon personally travels the world to find the best fruit, not the variety. She prefers to taste and consider the fruit at the end of the season when they are full of flavor. Once she finds the fruit she wants, she buys the following year’s crop from the farmer. Thus, the farmer has certainty for his crop, and REAL Infused Exotics is assured they will get the fruit they need.

 

Louisville REAL Infused Exotics Cocktail

 

One Last Thing

Yes, anyone can make simple syrup. Yet, particularly for mixologists making their own syrup can be risky. How long will the syrup be free of harmful bacteria? The FDA has a long list of bacteria lurking in syrups that could be harmful, especially if they sit around for a while. Thus, REAL Infused Exotics takes away that concern for its processes and assures it is bacteria-free.

By the way, mixologists are not the only ones using the various REAL Exotic Infusion flavors. If you are working in a place that serves food, you might want to share your secret bottle. It seems chefs are finding various uses for it as the last flavorful and colorful touch for their special cheesecake.

The post What Chilled 100 Bartenders Learned from REAL Infused Exotics Flavor Seminar at this Year’s Elevate appeared first on Chilled Magazine.

Source: Mixology News

Fun Facts and 7 Delicious Whiskies to Sip on International Scotch Day

By | Mixology News

In the spirit of Whiskies Around the World Series—We highlight fun facts and 7 delicious whisky expressions to pour yourself a dram and commemorate International Scotch Day, February 8th.

 

In honor of the occasion, here are some interesting fun facts about Scotch and the best whisky expressions to sip and celebrate this day.

Scotch Fun Facts for International Scotch Day, February 8th, courtesy of the Scotch Whisky Association (SWA)

• Scotch Whisky is Scotland’s number one export. By law, Scotch Whisky can only be made in Scotland.

• Scotch Whisky must be matured in oak casks for a minimum of three years.

• DIAGEO possesses the largest Scotch Whisky portfolio in the world by both volume of liquid and number of brands, with just under 12 million+ barrels currently maturing in Scotland. (For a bit of context, the human population of Scotland is around 5.5 million).

• More Scotch whisky is enjoyed globally than American, Japanese, and Irish whiskies combined.

• There are 44 bottles of Scotch whisky exported every second to markets all over the world.

Check out these 7 popular whisky brands, perfect to celebrate International Scotch Day.

Johnnie Walker High Rye

If you’re looking for richness and complexity Johnnie Walker High Rye Blended Scotch Whisky features a unique mash bill of 60% rye blended with notable single malts from distilleries such as Cardhu, the heart of Johnnie Walker Scotch Whiskies, before being aged in American oak barrels. The result is a balance of sweet vanilla notes and the spiciness of rye that becomes revealed through subtle wisps of warm smoke.

Link to Purchase: Drizly

 

Johnnie Walker High Rye

 

Buchanan’s 18-Year-Old Special Reserve

If you like big flavors Buchanan’s Special Reserve is an icon of excellence among scotch connoisseurs. Aged for a minimum of 18 years, its rich, silky finish features sweet notes of dark chocolate, toffee, and honey. Best served neat or on the rocks.
Link to Purchase: Drizly

 

Buchanan’s 18-Year-Old Special Reserve

 

Old Parr Aged 18 Years

If you like an Old Fashioned Old Parr 18 is the smoothest whisky from the Old Parr House. This 2022 gold medal winner of the Scotch Whisky Masters and San Francisco World Spirits competitions is a perfectly crafted blend of our finest aged Scotch whiskies, creating an extraordinary taste experience bursting with complex and robust flavors with fruit, vanilla, and oak tasting notes. Best served on the rocks or neat.

Link to purchase: Drizly

 

Old Parr Aged 18 Years

 

Orphan Barrel Muckety-Muck 26-Year-Old

If you’ve got a sweet tooth Orphan Barrel Muckety-Muck is for you. Hailing from the ghost distillery of Port Dundas, this limited-edition whisky is a masterful blend that pays homage to the past two years’ previous 24- and 25-Year-Old bottles, yet possesses a distinct profile on its own as the oldest, wisest and most mature whisky in the series.

Link to Purchase: Drizly or ReserveBar

 

Orphan Barrel Muckety-Muck 26-Year-Old

 

Mortlach 16-Year-Old

For the smooth sailor, Mortlach defines a new code of luxury for premium spirits in the modern world. Acknowledged by whisky connoisseurs for its distinct flavor profile and lack of peat, Mortlach is known for its use of quality sherry casks during maturation, contributing to the whisky’s robust spirit and fruity notes.

Link to Purchase: Drizly or ReserveBar

 

Mortlach 16-Year-Old

 

Copper Dog Scotch Whisky

If you prefer a cocktail Copper Dog Blended Malt Scotch Whisky from the heart of Speyside is a unique blend of no fewer than eight Single Malt Whiskies, slowly married together in old oak casks. Copper Dog originated at The Craigellachie Hotel pub and was created as a tribute to the local Speyside rascals who worked in the nearby distilleries. This liquid can stand alone or complement other ingredients when mixed into a cocktail, like the below Pear Punch. In a nod to its origins, Copper Dog is proud to support local dog charities throughout the U.S. making a big impact in their communities, empowering rascals on both two legs and four. The brand has partnered with 25 animal welfare nonprofits and has donated more than $500,000 since January 2021 to support their rescue initiatives. These donations provide critical funds to smaller, local organizations that are committed to improving the lives of dogs in need.

Link to Purchase: Drizly or Reserve Bar

 

Copper Dog Scotch Whisky

 

Lagavulin 12-Year-Old: 2022 Special Release

For the smoke-lover, a combination of virgin oak casks and smokiest reserves, Lagavulin 2022 Special Release 12-Year-Old Single Malt Scotch Whisky boasts a deep sweetness and a crackling spice. Made in the birthplace of distilling, this iconic Islay malt is intense and smoky, steeped in history and lore for over two hundred years.

Link to Purchase: Drizly or ReserveBar

Lagavulin 12-Year-Old: 2022 Special Release

The post Fun Facts and 7 Delicious Whiskies to Sip on International Scotch Day appeared first on Chilled Magazine.

Source: Mixology News

We go inside the mind of George F. Manska to consider the classification of spirits.

By | Mixology News

Bartenders, choose your sources of information wisely. The spirits industry is full of those of high esteem who mislead either on purpose, or due to gross ignorance. Regional classification of spirits is one area in which industry educators love to teach their own concepts and ideas without an understanding of what controls results.

 

Lumping geographically similar distilleries to create a simplified classification of spirits is a misleading endeavor. Let’s go back to the case against terroir in spirits presented two issues ago and restate that too many variables makes it impossible to assign terroir to spirits. In a subtler variation of that same futility, connections between geographics and sensory traits cannot be well defined. Scotch is our preferred example, but the same logic applies to any region where a substantial population of distilleries exist, and overthinking minds are compelled to “organize.”

 

NEAT George

 

We’ve all heard “Speysides are much better than the others” from the public as well as critics. What many are saying is “I’m a Macallan guy.” These comments are usually tossed out for effect, and most don’t really care about other Speysides, being more concerned about sending a message which implies they know all regions well but place the Speyside in the highest regard,” believing it helps validate expertise with a broad sense of knowledge. In reality, their expertise is the product of marketing, as there are more differences than similarities in the sensory perception within a region.

Many critics push to create an overall regional flavor profile for Highland, Lowland, Speyside, Campbeltown, Islay scotch.  Dumping a geographic region’s distilleries together by flavors, mouthfeels, and taste to create a regional template or character format is not fair to distillers the public, or factual science. Superficial oversimplification and sweeping generalities are grossly misleading. Here’s why:

• Water is a major difference between distilleries: pH and minerality vary from stream to stream to spring to lake. Differences in these qualities are significant reasons for a wide range of mouth-feel variations between scotches.  Ions, minerality and pH of water does not change abruptly when arbitrary borders are crossed but may change abruptly within a particular geographic designation.

• Distillers’ practices may be similar in areas where distillers within a region using many of the same practices, and collaborate by sharing techniques with their neighbor distillers, but it is certainly not region-wide or border specific. All strive for a uniqueness in taste and aroma which differentiates their spirits from others.

• Malt differences can create different flavors as well, however, malt is seldom regional, and few malting houses are on the same site as the distillery.  As a result, sourcing is more often decided upon by price and availability rather than subtle flavor characteristics.  Malt grown in the lowlands could well be sold to a highland distillery.  Would that scotch then exhibit the regional highland flavor?

• Every still is different and produces different sensory attributes. No two stills are ever the same even if they appear similar.

• Within a single region there are inland and coastal areas which give rise to different temperature, humidity, and weather variations, which play a major but seldom recognized role in the taste and aroma of aged spirits.

The supposition that different regions have similar unique characteristics such as the commonly used full-bodied whiskys of the highlands and the light characteristics of lowlands is a notion that does not belong in objective evaluation.  These characteristics are not singular to any domain, district or region, and any distiller can choose to make any style, with some single distilleries making several styles at the same distillery.

Many spirits critics/authors lump spirits by region and assign their own area-characteristic “traits,” (e.g.) Speyside scotch whisky water sources vary widely in minerality and pH all along the 107 miles of the River Spey. Many area water sources are rivers, tributaries, and underground springs upstream or unconnected to the namesake river. Each distillery has a unique still and equipment design, different processing methods, and different grain and yeast sources, all of which affect final product taste perception. Assigning traits to geographical boundaries is a futile and misleading exercise which in the end severely disadvantages many great distilleries who may be considered uncharacteristic of their region.

 

NEAT Elite on Wood feat

Scotch Whisky Regions

In summary, there are simply too many exceptions.  Let science do the work and construct it into classification (if you must) with reason and forethought considering natural resources, rather than convenient map lines.  The urge to organize in no way helps to propel the industry forward yet serves to create false experts. Myth is not worth believing until it is proven by factual science.  Always be open to positive proof with scientific rationale and experimental validation. Common sense and science is a good yardstick to apply to all spirits.

Myth is not worth believing until it can be validated as truth.

The post We go inside the mind of George F. Manska to consider the classification of spirits. appeared first on Chilled Magazine.

Source: Mixology News

The Mediterranean and Minnesota Meet at Mixologist Adam Witherspoon’s Mara.

By | Mixology News

Four Seasons Hotel Minneapolis, a 36-story luxurious hotel situated at the top of the pedestrian Nicollet Mall in the heart of downtown, is located only a few blocks away from the Mississippi River.

 

Mara Minnesota 2

 

The building goes far above and beyond the typical hotel standard. Designed to serve as a gathering place for local community and visitors alike, it is equipped with 200+ sizable rooms all with breathtaking views, new dining concepts by local award-winning chef and restaurateur Gavin Kaysen, a floor designated for fun and wellness, and over 15,000 square feet of event space. Not to mention there is also an indoor pool with floor to ceiling windows, and an outdoor pool on Minneapolis’s largest terrace to date.

Perhaps the most appealing of the establishment’s plethora of draw factors is its community-centric beverage program where the Mediterranean and Minnesota are introduced to one another. Led by Minnesota’s own rising star, mixologist Adam Witherspoon, the program shines the spotlight on local makers, brewers, and distillers.

 

Mara Minnesota

 

An innovative conductor and steward of hospitality, Witherspoon leads the operations at Mara, Award-winning Chef Gavin Kaysen’s new Mediterranean destination restaurant, and a new Four Seasons restaurant on the hotel’s fourth-floor pool plaza. He will also oversee the beverage program for guests’ events, celebrations, and in-room service. A fearless leader and intrepid risk-taker, he pioneered a cocktail experience guests can expect to be unlike any other.

To achieve such a feat, he keyed in on exceptional craftmanship, specifically by those who were yet to be discovered on a large scale. He wanted to highlight the hard working people who lack the platform to do so for themselves. Elaborating on the matter, Witherspoon explains, “I love the more recognizable spirit brands. But they don’t need me to be a brand ambassador for them. They have a dedicated army for that. We, in our small market, have a plethora of makers doing great work that need and deserve an establishment like the Four Seasons to sing their praises so that other markets can catch wind of what’s happening here and invest in the development of these businesses in a comparable way as our local market does.”

Another aspect of the drink program that rivals the significance of craftmanship is the relationship between the drinks and the vibe of the space they’re served in. Adam has the utmost confidence the Four Seasons excels in this regard as well.

 

Mara Minnesota

 

“As far as the beverage programs are concerned, I think they are indicative of their spaces, and aren’t reaching to be more than that. At the Riva Terrace, you’re going to get exactly what you want from a poolside, Italian Riviera inspired concept. Light aperitivo fare that cools you down and helps you slow down, because life shouldn’t be so serious and austere all of the time. Mara’s beverages are dressed up, elegant, and meant to be somewhat provocative without being distracting. Nuance, subtlety, and context drive the flavors and the stories behind every cocktail.”

Evidently the right man for the task with his unique values and well-developed expertise, Witherspoon has been a huge part of Four Seasons Hotel Minneapolis’ phenomenal start.

The post The Mediterranean and Minnesota Meet at Mixologist Adam Witherspoon’s Mara. appeared first on Chilled Magazine.

Source: Mixology News

Whiskies Around the World Series: 3 Must Try Scottish Whiskies

By | Mixology News

Our Whiskies Around the World Series highlights our favorite whisk(e)y bottles worldwide. We travel from America to Australia in search of the best brown spirits and beyond.

 

This week on our tour of Whiskies Around the World we’re headed to Scotland to check out the latest and greatest drams coming out of Whisky Motherland this year.

 

Caisteal Chamuis Blended Malt

Caisteal Chamuis Blended Malt is a characterful whisky, blended from a careful selection of fine single malts—all distilled on the islands of Scotland (Islay, Orkney, and Skye)—first aged in refill and first-fill American Oak Hogshead, then re-casked in fresh 200-liter bourbon barrels for added depth and a mellow oak-spice finish. This second period of maturation adds further layers of scented smoky oak to the original medicinal peaty aromas and a touch of sweetness with heightened vanilla overtones on the palate.

Like other Mossburn’s whiskies, Caisteal Chamuis Blended Malt is bottled without artificial coloring or chill filtration. The bottle label displays a moody illustration of the ruined castle and surrounding landscape that was specially commissioned from an artist on an adjacent island. It conveys the mystical atmosphere of a place steeped in legend and myth—that is Caisteal Chamuis.

Caisteal Chamuis Blended Malt

 

Speyburn Whisky

Speyburn Distillery produced its first drop of whisky in the stunning Speyside region of Scotland in 1897. The liquid came to life through the extensive efforts of founder John Hopkins and his devoted team. They all worked relentlessly through frigid winter days and nights with one goal—to fill their very first barrel of whisky in time to bear the date of Queen Victoria’s Diamond Jubilee. Their grueling battle against adversity paid off on Christmas day when they finally sealed the first cask of Speyburn Whisky.

Over a century later, Speyburn continues using many of the same techniques and practices used back when it all started. The distillery embodies the generations of commitment, experience, and tradition that go into producing award-winning single malt scotch whisky. To celebrate its milestone anniversary, the distillery has created a series of 1890s-inspired cocktails to raise a toast to 125 years of history and heritage. Taking inspiration from the Victorian era, Speyburn’s cocktails include a Jubilee Punch, a Jack Rose, and a Holland House, each nodding to the heyday in which the distillery was born, while showcasing Speyburn’s wonderful expressions.

Speyburn Whisky 10 year, package and bottle

 

Dewar’s 12-Year-Old

Already producers of the world’s most awarded blended scotch, Dewar’s has taken the category to the next level with the debut of its 12-Year-Old whisky aged in American oak bourbon barrels. This unique aging process brings uncommon depth and smoothness to Dewar’s signature blend, adding complexity to your favorite whisky cocktails and making for an incredible sipping option.

Did you know that all Dewar’s whiskies share one thing in common? For the past 125 years, they have all been double-aged. This maturation process is unique to Dewar’s, having been perfected by the company’s first Master Blender, AJ Cameron, in 1897. The newly reimagined 12-Year-Old blend builds on this tradition of two-stage aging, the first age up to 40 rare grains and malts separately, and the second, all blended and then aged in first fill American bourbon casks. The relaunch of the 12-Year-Old blend continues a legacy of tradition and innovation stretching into a third century.

To accompany the blend’s relaunch, Dewar’s has reimagined the bottle and labeling. The whisky is presented in a new, premium clear glass bottle with a modified base, branding, and enclosure. The label emphasizes the double aging process and offers tasting notes that make the whisky more accessible. Overall, the streamlined look serves to modernize a heritage brand while remaining true to authenticity. The signature of Master Distiller Stephanie Macleod adds a nice, personalized touch.

 

Dewar’s 12-Year-Old, bottle

The post Whiskies Around the World Series: 3 Must Try Scottish Whiskies appeared first on Chilled Magazine.

Source: Mixology News