March 2023

The post Beverage Director Nate Hedlund Shares Stories from Tangier Whiskey Lounge in Vegas appeared first on Chilled Magazine.

Source: Mixology News

Smoke Lab Vodka partners with the Chilled 100 Bartenders to create exceptional cocktails using its latest expression, Smoke Lab Aniseed Vodka along with its flagship Smoke Lab Vodka.

Our group of expert bartenders were invited to a playful exploration of aniseed—a much loved Indian herb with refreshing notes of fennel and licorice finishing with a creamy, sweetness and delicate fennel blossom not on the palate.

Check out the first round of recipes here and stay tuned for more recipes next week.

Jacob Sunny

Mixologist / Manager at Bastille Brassiere & Bar

@coqtail_artist

Tusli Toddy

Ingredients:

• 1 1/2 oz Smoke Lab Anise Vodka
• 3/4 oz Fresh lemon juice
• 1/2 oz honey
• 2 oz Tulsi Tea*

Preparation: Pour lemon juice, honey, and tulsi tea into a teacup. Add Smoke Lab Anise vodka and stir to mix and dilute. Garnish with one star anise

*Tulsi Tea

Ingredients:

• 1 oz Ground Ginger
• 1 oz Dried Tulsi Leaves
• 1 oz Maze

Preparation: Mix everything together and add hot water.

Rice and Curry

Ingredients:

• 1 1/4 oz Smoke Lab Vodka
• 1 oz Fresh mango juice
• 1/4 oz tamarind syrup*
• 1/4 Cointreau
• 1/2 oz fresh lime juice
• 3-4 curry leaves

Preparation:

1. Crack 2 clarified ice cubes with a bar spoon and place them in a cocktail shaker.
2. Muddle 3-4 curry leaves with lime juice in the cocktail shaker.
3. Add vodka, mango juice, Cointreau, and tamarind syrup*.
4. Shake vigorously for 20 seconds to chill, mix, and dilute.
5. Double strain into coupe glass.
6. Express lime zest over cocktail and discard peel.
7. Garnish with mango slices on the rim

*Tamarind syrup:

• 3 oz Tamarind
• 6 oz Hot water
• 6 oz sugar

Mix everything together until sugar melts and tamarind breaks down. Strain and store.

Justice Hall

Bartender at OKPB DC

@Justicejhall

The Tãne of Smoke Lab

Ingredients:

• 1 1/2 oz Smoke Lab Aniseed Vodka
• 1/2 oz fresh lemon juice
• 1/2 oz honey
• 1/2 oz orange juice
• 1/4 oz allspice dram
• 1/4 oz falernum
• 2 dashes angostura bitters

Preparation: Shake all ingredients with ice and strain over pebble ice in tiki mug. Garnish with orange wheel dusted with nutmeg or cinnamon.

Hara

Ingredients:

• 2 oz. Smoke Lab Vodka
• 3 slices peeled cucumber.
• ½ of a lime cut in pieces.
• ¾ oz honey syrup
• 2 dashes chocolate bitters

Glassware: Double rocks glass

Garnish: fruit/veg in bottom of glass

Method: Muddle cucumbers and lime pieces in shaker tin. Add the rest of the ingredients and lightly shake to incorporate. “dirty dump” cocktail into glass and top with crushed ice.

*I used Scrappy’s chocolate bitters and made a 2:1 honey syrup.

Nikki Drake

Director of Wine & Spirits at Revel & Unwined

@nikkialexisdrake

Triple Lime Gimlet

Ingredients:

• 2 oz Smoke Lab Vodka
• 1 oz Triple lime basil cordial*
• 1 oz Fresh Lime juice
• 2 dashes Scrappy’s Cardamom Bitters

Preparation: To make the cocktail, combine all ingredients in a shaker tin with plenty of ice. Hard shake and double strain over a large rock into a single rocks glass. Garnish with edible rose or other edible aromatic flower.

*Triple Lime Basil Cordial 
(One quart cooled previously made 1:1 by weight simple syrup)

Ingredients:

• Zest 4 key limes
• 10 kaffir lime leaves
• 10 basil leaves

Preparation: Combine simple syrup, lime zest, and lime leaves in non-reactive container and let infuse 20-30 minutes at room temperature. This is important…if the syrup is hot this will cook the limes and it will taste cooked rather than fresh. Strain through fine mesh strainer. Add 10 basil leaves, and blend in a Vitamin or other blender on high for 20 second. Strain through cheesecloth, bottle, label, and date. Use day of for best results.

Kashmiri Martini

Ingredients:

• 1 1/2 oz Smoke Lab Aniseed Vodka
• 1 1/2 oz Saffron Infused Capitoline Blanc (or Lillet Blanc) Vermouth*
• Lemon expression
• 3 small mint leaves
• 3 golden raisins

Preparation: For a bonus, soak the golden raisins in ginger beer for a couple hours to add extra aromatics.  In a mixing glass, combine Smoke Lab Aniseed Vodka with Saffron Infused Blanc Vermouth and stir over plenty of ice. Strain into a chilled coupe or Nick & Nora. Express a lemon peel over the surface of the Martini. Garnish with 3 each golden raisins and small fragrant mint leaves, alternating on a skewer.

*Saffron Blanc Vermouth

Ingredients
:

• 1 750 ml bottle Capitoline Blanc Vermouth (Lillet Blanc if Capitoline is unavailable)
• 15  saffron threads

*Heat saffron with 4 oz of the vermouth over medium low heat until the saffron becomes fragrant. Combine with the rest of the bottle of vermouth in a non-reactive container and let infuse for 24 hours. Strain through cheesecloth, keep refrigerated for up to 45 days

The post Chilled 100 Bartenders Create Unique Smoke Lab Vodka Aniseed Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Part 1 – The Rise of the Tulip

Which glass is best for serious whiskey drinkers? It’s complicated, so we’ve segmented the story; Part 1, Rise of the Tulip, Part 2 Ethanol Effects on Sensory Perception, and Part 3, Modern Science Changes the Way the World Drinks. Part 1 follows:

Late 1700s: Sherry trade flourishes. Spanish copita (tulip glass) becomes the “dock glass” for merchants to verify sherry quality on the wharf prior to shipping. Hogsheads arrive in Great Britain for bottling, branding, and resale throughout the world. Sherry, along with the copita/tulip glass becomes the preferred drink of upper/middle class and libation of choice for social and business gatherings worldwide through late 1900s. Tulip is adopted for non-fortified table wines.

Scotch distillers promote tulips because; (1) size is small enough to hold ample serving of high ABV spirits – about 1 ½ oz. (2) existing design, no new product necessary, (3) sherry and wine drinkers have them, glassware shortage or acceptance is not a barrier to scotch sales. Scotch achieves popularity worldwide as a “deal-sealer drink” in business as well as a status symbol for the well-to-do. Scotch is so popular that distillers in India, Japan, USA, and many other countries try their hand at re-creating it, concurrently adopting tulips as their preferred glass.
1960s: Scotch distillers recognize Americans aren’t acclimated to drinking spirits straight, no mixers, ice, or water. Prohibition had unleashed a black market of illegal, dangerous, incompetent distiller products upon the population, and the cocktail was born, using fruit juice, ice, water, soda, to hide foul head and tail cuts and disguise poisonous compounds. The American concept of drinking straight spirits was “unrefined, skid-row bum, dangerous.” Americans developed strong aversion to pungent ethanol.

The European/UK nose traveled a different path. Bars had no ice, cocktails were never a necessity, and straight spirit consumption was a way of life as was the accepted tiny rim tulip. As scotch marketers realize pungent ethanol was a barrier to American scotch sales, procedures to acclimate to tulip concentrated ethanol are taught: (1) don’t swirl, (2) breathe through mouth and nose simultaneously, (3) add a little water, (4) don’t smell ortho-nasally, (5) repeatedly waft aromas toward nose as glass approaches to acclimate. Efforts pay off, as scotch and tulips gain acceptability.

1977: the International Standards Organization issues ISO 3591 Standard – Sensory Analysis Apparatus – Wine Tasting Glass. Nearly an exact copita copy, it’s the only drinking vessel standardized by ISO. Manufacturers, noting similarity to the well-known scotch copita decide to twist application to improve sales and name it the ISO whiskey glass. WSET, International Court of Sommeliers, and many sommelier training programs mistakenly designate their recommended spirits tasting glass as an ISO whiskey glass. Not a single “peep” from ISO is heard.

1980-Present: Glassmakers attempt to penetrate markets with fresh whisky glass styling, yet changes are minor. Bowl heights and diameters remain similar to copita for fear of rejection by spirits industry or consumer. Blindfolded, no one can discern aroma delivery differences between common tulip styles; all concentrate pungent, nose-numbing ethanol. Scotch drinkers everywhere favor tulips because distillers’ blenders (the professionals) use them.

2001: Raymond Davidson, in a stroke of marketing genius, introduces the Glencairn tulip derivative, endorsed by master blenders of the five largest whisky companies in Scotland, wins the Queen’s Award for International Enterprise.

2023 State of the Art: Glencairn is now the iconic identity badge and embodiment of tradition for whisk(e)y drinkers globally, and quickly becoming popular for other spirits. Glencairn is the superb textbook example of well-executed marketing, resulting in overwhelming worldwide acceptance.

Scientific research doesn’t find its way into commercial product design easily or rapidly. The closed scientific journal community continually discovers/publishes new information, and the sensory science field has expanded rapidly in the last 20 years; yet scientific aspects of how we smell, taste, and process flavors are slowly coming to light. As sensory science is recognized, necessary changes become apparent.
Tulip Science Prior to Sensory Science: “Science” is invented to fit tulip shape. Difficult questions create hasty, over-simplified answers.

Q: “Why are tulip rims so small?”

A: “Small rims collect all aromas so none can escape detection.” NOTE: 40%+ of all molecules at the tulip’s rim are pungent, nose-numbing ethanol.

Q: “Why is it so pungent?”

A: “Ethanol can’t be separated, live with it, drinking procedures help to get used to it.”
Whiskey drinkers “drink and know things” after decades of worldwide tulip use. Many false, yet commonly accepted beliefs pull us down a path to risky and unhealthy social attitudes. In Part 2, we explore ethanol effects on sense of smell and common social perceptions.

The post Glassware for Serious Whiskey Drinkers appeared first on Chilled Magazine.

Source: Mixology News

These days, Gen-Zers are “invading” Bemelmans Bar and newcomer The Nines in New York City, confirming classic piano bars (sans singalongs) are still in style though appeasing to a younger, chic crowd.

Live tunes from the electric-yellow piano* at The Ivy Room Piano Bar (atop NoMad’s Royalton Park Avenue hotel) is not the only thing humming with “buzz.” Spotlight on the Dirty Vesper – the venue’s talked-about table-side Martini.

The Dirty Vesper combines smoky shiitake mushroom-infused gin and herbal celery-laced vodka for a modern Martini variation—two words: mild and earthy. A contemporary cocktail cart, outfitted with the four ingredients (plus olive garnish), beautifully demonstrates the making of, through a crystal-clear ice pour-over, straight into the vintage vessel. Rolled-up and prepared table-side, the top-notch experience literally caters (and captures the “perfect” Martini moment) to all, including Instagram followers.

“New Yorkers pride themselves on being trendsetting and [their ability to] reimagine experiences,” shares Jonathan Knudsen, principal of Gilded Group Hospitality. “Martinis made a big comeback in the city. Now it is [about] how to experience that differently, with unexpected spirits infusions, table-side flourishes, and so forth. We want to give our guests something unexpected, and we knew if we wanted to bring back classic Martinis, it had to be in a unique way.” Here’s to a new era of classy nights out.

*The electric yellow piano “is a physical embodiment of this [new] direction as is our highly Instagrammable table-side martini program. The music ranges from Top 100 pop to perennial crowd favorites, elevating the room’s energy as you would expect a DJ to do,” Knudsen mentions.

Table-side Dirty Vesper

Ingredients:

• 1 ½ oz. Celery-infused Grey Goose Vodka
• 1 ½ oz. Mushroom-infused Bombay Sapphire Gin
• ¾ oz. Lillet Blanc
• ¼ oz. Olive juice
• 3 Castelvetrano olives

Preparation: Pour all the ingredients into a cocktail mixing glass and stir until chill. Serve strained in a coupe glass and garnish with three Castelvetrano olives.

The post Bar Owner Jonathan Knudsen Tells Story Behind the Table-side Dirty Vesper at The Ivy Room Piano Bar appeared first on Chilled Magazine.

Source: Mixology News

Anastasia Tarasova carves a niche for product placement in film and television.

Before making a bold step into entrepreneurship, Anastasia Tarasova built an in-house marketing career for over a decade. But her journey started in the Bacardi-Martini corporation. “Being behind the scenes of marketing for legendary brands like Bacardi, Dewar’s, and Martini helped me understand how brands operate,” Anastasia shares. “That’s where I discovered my passion for the hospitality industry, and thanks to my international travels, I connected with so many talented bar industry professionals who became friends and family.” Thanks to one lucky connection with the film industry, Anastasia discovered that product placement could work for a brand of any size and budget. We asked Anastasia about going beyond the bottle to create her product placement company, Bottles On Set.

What inspired you to create Bottles On Set?

My two inner drivers are value and creativity. I thrive when I can help others, deliver value, and work in the creative zone. After a few product placements for Italian wineries, I started to explore if there was potential for me to work with one of the most creative industries on the planet—film and television.

It is fascinating how every element we see on screen has a story. Why does a particular bottle appear in the scene? Was it in the original script or the film director’s favorite wine? Surprisingly only a few wine and spirits brands use product placement as a marketing tool, and not many marketers know that product placement can be done organically at no cost. There’s a misconception that it is a six- to seven-figure investment for a few seconds of brand exposure.

At Bottles On Set, we help the film and television industry find the right bottle(s) and make product placement approachable for wine and spirits. We specialize in organic product placement and work with production teams to find the creative fit, which means that wines or liquors are not placed as a form of advertising but play a role as a prop item. For me is about more than one great placement but connecting brands with the entertainment industry’s professionals and expanding their awareness about the diversity of the wines and spirits world.

Share your favorite bottle placements so far?

The fun part about working with the entertainment industry is that every project is a challenge; one can be about a unique old vintage wine request another one comes with a one-week deadline to deliver eight cases of different products. What always excites me is working on period films. Last year I had a chance to work with the Art Department on a new feature film by Warner Bros. Looking for bottles from the 50s, doing the research about what people were drinking back then, studying brands evolution, and helping the team find the correct vintage labels but which also look like new. It was one of the highlights from the past year.

What advice can you give bartenders that want to venture out Beyond the Bar?

Stay curious, explore your creativity, and find a way to deliver value. Every day you meet new people, and the bar industry offers plenty of possibilities to explore what sparks you inside.

Share some truths about product placement in the film industry.

The truth—actors don’t drink alcohol on set. Not all brands pay millions to be on-screen, nor are all bottles real products—prop masters often create labels and products depending on the needs and storyline. An interesting fact about the power of product placement—the fictional Jared Leto’s kombucha from the movie Glass Onion: A Knives Out Mystery got people so curious, reaching 3.7 million on Google. I won’t be surprised if Jared Leto is working on launching it, and soon we will read an article in CHILLED about the new 9% ABV kombucha brand by the famous actor and musician.

The post We Ask Anastasia Tarasova About Her Product Placement Company: Bottles On Set appeared first on Chilled Magazine.

Source: Mixology News

Bartender Katrina Sobredilla uses natural ingredients and natural sugars that promote health benefits for the skin, hair, and body, such as aloe vera, blackberry hongchu, and sugar snap peas. 8282’s cocktails are all hand-made from scratch, from the schnapps to bitters to 8282’s triple sec.

Situated in the Lower East Side of New York City, 8282 is far from a typical Korean bar restaurant. Both the food menu and bar pairing have a modernized twist to them. They also serve Anju & Banju. “Anju” being the Korean term for any type of food you pair with beverages, and “banju” representing the combination of friendship, food, and drinks. These together encapsulate the focal point of the 8282 experience, exceptional food, and delectable drinks all enjoyed with great company.

Their cocktail program keys in on a farm to table concept with Korean ingredients to pair with the menu. Bringing in twists on classics as well as new flavors. Syrups, schnapps, and bitters are made in house so they can control not just the flavors, but the value it can bring to the cocktails. Unlike most places, 8282 cares about the wellbeing of their guests which is evident through their choice of cocktail ingredients. They lean towards a more feminine palate with light flavors and infusions. Also, before their bar team chooses an ingredient, they consider things like skin hygiene, hydration, and overall effect on the body as well. This led the incorporation of natural ingredients and natural sugars such as aloe vera, blackberry hongchu, and sugar snap peas. These all promote significant health benefits for the skin, hair, and body.

Delving into the inspiration behind 8282’s beverage offerings, well-versed Sobredilla says, “Growing up my grandparents were farmers in the Philippines, which made me understand the importance of what’s in season. Through the years of traveling and just nostalgia of life I intertwine flavors that have awakened my palate or bringing me back to a memory of my youth, with a twist of Korean ingredients and being able to introduce new flavors not just to myself but to the guests as well.”

To ensure the continued success of her unique bar program, Katrina makes sure to keep an open mind. “It’s all about trying to think outside the box and seeking out new flavors and ingredients. To me it’s almost like finding a chef for a kitchen to help run it successfully through his flavors. That is what a mixologist and bartender is to a bar. It’s takes one dish to make a memorable experience and that’s what I want to execute in a cocktail.”

Katrina uses natural ingredients and natural sugars that promote health benefits for the skin, hair, and body, such as aloe vera, blackberry hongchu, and sugar snap peas. 8282’s cocktails are all hand-made from scratch, from the schnapps to bitters to 8282’s triple sec.
One creation that is set apart is the Tea Party, made up of jasmine tea soju, corn tea syrup, and calpico, was inspired by the Espresso Martini. Katrina was motivated to create a drink that mimicked the Espresso Martini for those who may not drink caffeine or tend to stay away from coffee; thus, a tea-inspired Martini.

Wrapping up, Sobredilla offered some words of inspiration to all bartenders out there. “Love what you do and make sure you make a difference in the process.”

The post We Ask Bartender Katrina Sobredilla About Art of Natural, Hand-Crafted Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Get ready for sipping orchard-inspired cocktails with Boann’s Mother and Daughter Project, Silks Gin.

From its orchard, Silks Gin is made from a combination of Irish honey, apple blossom, and elderflower. The botanicals are steeped for a day before being distilled in a custom copper “Bennett” pot still with a vapor infusion chamber—used for the more subtle underlying flavors of Silks signature Irish botanicals, which are foraged locally from its family orchards.

Legend has it the Goddess Boann created the Boyne River, a picturesque waterway that courses through the valley of the same name in County Meath on the east coast of Ireland. Here, drinks industry veteran Pat Cooney, together with four of his children, established Boann Distillery to create a range of Irish whiskies and gin steeped in tradition and local ingredients.

Silks Gin is very much a mother and daughter project thanks to the collaboration between Sally-Anne Cooney and her mother Marie, orchardist and head beekeeper to thousands of trees and millions of bees.

Silks Gin debuted in the United States earlier this year and Cooney is confident Americans will embrace it as Europeans have. “I can see that consumers are starting to trade up and experiment within the category which has all the hallmarks of the start of the Gin Craze over here in Europe,” she shares. “Gin is a very exciting category.”

Give these orchard-inspired cocktails a mix!

Silks Elderflower Gin Fizz

Ingredients:

• 2 parts Silks Irish dry gin
• 1 part Elderflower liqueur
• 1 part lemon juice
• Prosecco (to top)
• Lemon peel (for garnish)

Preparation: Pour gin, elderflower and lemon juice in a shaker with ice. Pour into champagne coupe and top with chilled prosecco. Garnish with lemon peel.

Silks Apple Bee

Ingredients:

• 2 parts Silks Irish Dry Gin
• 1 part lemon juice
• 1 part apple juice
• 1 part honey syrup
• Apple fan and sage (for garnish)

Preparation: Fill a shaker with ice. Add the gin lemon juice, apple juice and honey syrup. Shake and strain into rocks glass. Garnish with apple slice and sage leaf.

Silks in the Bronx

Ingredients:

• 3 parts Silks Irish Dry Gin
• 2 parts Dry Vermouth
• 1 part Sweet Vermouth
• Craft Apple Cider (to taste)
• Apple pleat (for garnish)

Preparation: Fill cocktail shaker with ingredients. Shaker vigorously for 15 seconds. Strain into a Martini glass and top with apple cider. Garnish with apple pleat.

Silks Gin & Tonic

Ingredients:

• 1 part Silks Irish Dry Gin
• 3 parts Tonic Water
• Slice of red apple and juniper berries (for garnish)

Preparation: Fill highball glass with ice. Add gin and top with good quality tonic water. Stir. Garnish.

The post 4 Orchard-Inspired Gin Cocktails to Gear Up for Spring appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the EMPRESS LAVENDER LEMONADE —Your favorite childhood treat, reimagined—the freshness of homestyle lemonade sings alongside the lightly floral lavender honey. A perfect spring sipper.

Empress Lavender Lemonade

Ingredients:

• 2 oz Empress 1908 Gin
• 1 oz Lavender Honey Syrup
• 2 oz Lavender Sprig

Preparation: Fill a stemless wine glass with crushed ice. Shake lemonade and syrup on ice and strain into the glass. Layer Empress 1908 Gin on top and add more crushed ice. Garnish with a lavender sprig.

The post Empress Lavender Lemonade appeared first on Chilled Magazine.

Source: Mixology News

Before the shimmering metropolis of Los Angeles flourished as a city, and well before it became ground zero for American entertainment culture, the land here was surrounded by effervescent lemon trees which formerly thrived here in the glorious California sun.

It’s an agricultural legacy that the restaurant and bar Lemon Grove honors. “We draw our inspiration from the agrarian past of Hollywood with its rolling citrus groves,” says Tyler St. Pierre. He’s the general manager of the picturesque new eatery, which sits on top of the sleek hotel, The Aster.

“We combine (our past) that with modern and classic culinary influences from across the globe that make up the dynamic landscape of Los Angeles.”

St. Pierre is well-accustomed to perfecting the art of hospitality. His family has run a Connecticut restaurant since long before his birth (in fact, it was their first stop after the hospital), and his career has taken him from Kona, Hawaii to New York and Vegas. These days, he’s at the helm of Lemon Grove which he modestly says “is the epicenter of Hollywood. We have fire-pits for drinks with friends, a grove for an afternoon dose of Vitamin D, or even a moonlight libation while soaking in the sounds of Hollywood below.”

On a recent visit, I experienced the one-two punch of the delights of both drinks and food at the Lemon Grove and an overnight stay at The Aster. The latter hotel itself is a quiet getaway that serves as an escape from the hustle and bustle considering its prime location in the middle of the action near the intersection of the famed Hollywood Boulevard and Vine Street. That includes a lobby located just off an indoor-parking garage: a major convenience considering this is where driving reigns supreme, after all.

Dubbing itself a purpose-driven members club, the building encompasses 35 home-away-from-home suites. Armed with my keycard, I took the elevator up to one of my own. Each expansive room is outfitted with spa-like bathrooms, private balconies that peer over the city of Angels and towering wardrobes. (Guests can book a room at the hotel or join a membership which grants one access to a top-of-the-line gym, workspace, cabaret and its slate of events.)

When it was time for dinner at Lemon Grove, the airy, welcoming space featured a menu of mouth-watering delights. Think: A California-sourced cheese board, an avocado toast utilizing ciabatta, a lemon pasta dish, and an eye-popping pink dessert in the form of a dragon fruit panna cotta sprinkled with flower petals.

The highlight however was the cocktail elegantly dubbed a Thousand Dollar Kiss. “Its name was inspired by a book by Cindy Bokma about the glitz and glamor of life in Hollywood and whether or not there truly is gold after the rainbow,” says St. Pierre. “The cocktail itself highlights deep flavors of vanilla and citrus in the reposado tequila balanced with the refreshing sweetness of watermelon with a kiss of spice of the habanero.”

If you can’t visit for a drink, a meal or an overnight stay, here’s how to bring those citrus-soaked California vibes to your oasis and conjure up a kiss of your own.

Thousand Dollar Kiss

Ingredients:

• 1 1/2 oz Reposado Tequila
• 1/2 oz Fino Sherry
• 3/4 oz lime juice
• 1 1/2 oz Habanero Watermelon Juice

Preparation: Combine all ingredients in a cocktail shaker. Add ice and shake. Serve in a rocks glass with a Tajin rim and wedge of watermelon.

The post Inside Lemon Grove and The Aster: A Love Letter to Los Angeles appeared first on Chilled Magazine.

Source: Mixology News

Tequila Don Julio introduces its latest addition to the brand’s luxury portfolio, Tequila Don Julio Rosado—the rosier side of tequila.

Tequila Don Julio Rosado is an exquisite reposado tequila that’s aged at least four months in Ruby Port wine casks from the enchanting Douro wine region of Portugal, which imparts a light fruit finish and delicate pink hue. Tequila Don Julio Rosado is the perfect spirit to enjoy for all of life’s fabulous moments and is best enjoyed on the rocks or with a splash of sparkling water and lemon garnish.

With its delicate pink hue and inviting aroma of red fruits and caramel, the unique blend of fruity notes is balanced with the flavors of rich caramel and cocoa leaving with an incredibly smooth light finish. Tequila Don Julio uses only the choicest, fully matured and ripened blue agave hand-selected from the rich clay soils of the Los Altos region, using the same standards of production that Don Julio Gonzalez set when he first followed his heart and revolutionized the tequila category.

The post Tequila Don Julio Introduces Rosado appeared first on Chilled Magazine.

Source: Mixology News