April 2023

Get ready to celebrate Cinco de Mayo with Astral Tequila—the spirit nourished by good energy direct from the sun and stars. The brand’s portfolio showcases superior craftsmanship and a commitment to giving back.

Astral Tequila is a super-premium tequila crafted using 100% Blue Weber agave nourished by the sun and stars in Jalisco, Mexico. Using a tahona and bagazo during fermentation, Astral Tequila’s unique recipe uses traditional, time-intensive processes to create a radiant tequila that brightens every cocktail.

Astral Tequila launched in April 2021 with its first expression, Blanco, followed by Reposado and Añejo in April 2023. Each bottle of Astral Tequila produced helps continue the circular flow of good energy. Leftover agave fibers are upcycled into adobe bricks to be used to construct buildings in local communities in Mexico to create more places to gather with loved ones and feel connected.

Check out Astral Tequila’s stellar expressions and Must Mix Cinco de Mayo cocktails:

Astral Tequila Blanco is complex yet smooth with notes of crisp citrus, clover honey, and bright white pepper, with underlying agave and an abundance of tropical fruit. Astral Tequila Blanco is best mixed into a Stellar Margarita and enjoyed with friends outside under the stars for brighter connections.

Stellar Margarita

(Serves 4, perfect for entertaining)

Ingredients:

• 6 oz Astral Tequila Blanco
• 2 oz Fresh Lime Juice
• 2 oz Agave Nectar
• Club Soda

Preparation: Add Astral Tequila Blanco, fresh lime juice and agave nectar to a pitcher and stir, then fill with ice and add club soda. Gently stir and pour into rocks glasses filled with ice, garnish each drink with lime.

Astral Tequila Reposado is aged for five months in American Oak bourbon barrels, three months longer than industry standard. It’s subtly sweet yet rich tasting with notes of agave, caramel, and oak. Astral Tequila Reposado is perfect in the signature Sun Beam Fizz, marrying the warmth of the tequila with flavors of bursting citrus.

Sun Beam Fizz

Ingredients:

• 1 1/2 oz Astral Tequila Reposado
• 3 oz Lemonade
• 1 oz Fresh Grapefruit Juice
• Club Soda
• Grapefruit Wedge with Chili Lime Seasoning (for garnish)

Preparation: Add all ingredients to an ice-filled highball glass and stir. Top with club soda and garnish with a grapefruit wedge and chili lime seasoning.

Astral Tequila Añejo is aged for twelve months in American Oak bourbon barrels and radiates with warm notes of vanilla, oak, and butterscotch. Astral Tequila perfect to enjoy with friends neat, on the rocks or as the main spirit to provide a delicious twist on unexpected classics such as the Astral Old Fashioned.

Astral Old Fashioned

Ingredients:

• 1 1/2 oz Astral Tequila Añejo
• 1 Barspoon of Agave Nectar
• 2 Dashes of Chocolate Bitters
• Grated Chocolate and Orange Twist (for garnish)

Preparation: Add all ingredients into an ice-filled mixing glass. Stir for 10 to 12 seconds.
Strain into an ice-filled rocks glass and garnish with grated chocolate and an orange twist.

Celebrate Cinco de Mayo with ASTRAL TEQUILA:

Link to Purchase: https://drizly.com/article/e-b7fb856c  / Promo code: FORTHEHOUSE

*This gives $10 off any Astral purchase made between now and May 5 so please share with friends! For more information on Astral Tequila, please visit www.astraltequila.com.

The post 3 Must Mix Cocktails for Cinco de Mayo with Code for Discounted Tequila! appeared first on Chilled Magazine.

Source: Mixology News

Very few people can say they’ve had a career path like actress Kelly Hu’s. A woman of Chinese, English, and Hawaiian ancestry, Hu was born in Honolulu, Hawaii. Her first calling in life came about naturally thanks to her stunning looks. Boasting her beauty on stage earned her the title of Miss Teen USA in her earlier years.

She also modeled in Japan and Italy for several months before making a life-changing decision to move to L.A.. There, she tested the waters of show business, eventually landing a breakout role on TV’s Growing Pains in 1987. Since then, she has never stopped shining on screen.
Currently, Kelly can be seen starring in the critically acclaimed Starz series, BMF, executive produced by Curtis “50 Cent” Jackson. Kelly joins season two as a series regular in the role of detective Veronica Jin, a smart, complex, and tough cop out on the streets. A product of the American Dream shaped by her Chinese immigrant parents, she is unique in becoming the only Asian American female detective in the murder capital of the world.

Her other credits include Arrow, The Doors, The Vampire Diaries, Hawaii Five-O, Nash Bridges, Army Wives, and most recently, Finding Ohana. She also voices the character Stacey in the popular animated series, Phineas and Ferb.

Kelly’s beauty is recognized to this day, as she has been repeatedly featured in People magazine’s Most Beautiful issue. She also represented Hawaii in the Miss USA pageant.

Chilled had the pleasure of chatting with her to learn a bit more about her lifestyle, including favorite recreational activities, places to eat/drink, and, much more.

Tell us about the projects you are working on.

I get to play Detective Veronica Jin on the Starz series BMF and recur on the CBS series East New York. I also have the pleasure of doing a podcast with friends May Lee and Tamlym Tomita called “Shoes Off Inside,” where we talk about everything from politics to Women’s health.

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

During my hiatus from BMF I went to Hawaii with my family, attended Burning Man, got certified for sailing, and sailed in a rally from San Diego to Cabo San Lucas called the Baja Haha.

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

I rarely go out to eat these days but when I do I love sushi. The traditional kind.

What types of dishes do you typically order.

I always choose the omakase (chef’s choice) since I like trying new and because I rather not have to make decisions by myself.

Any favorite bars?

My own! I always have friends come to my place to hang out and drink. The drinks are free, entertainment is always superb, and there’s no last call.

What drinks do you order when you go out?

I like most of my drinks straight or on the rocks. Kind of a purist I guess. A nice bourbon or sipping tequila depending on my mood. Nothing sugary or too sweet. I also like a glass of Blanton’s or a nice Japanese whiskey.

Do you prepare drinks at home?

I used to have a roommate who was a mixologist, so we’ve had a lot of fun mixing drinks, especially during the lockdown. Now that I live alone I’m more prone to bourbon, vodka, or tequila on the rocks.

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

Along with a full bar, I also like to collect bottles from my travels: Vodka from Russia and Kazakstan, tequila from Mexico, bourbon from Canada, Baijiu from China, whiskey from Japan, etc.

Have you ever been a bartender?

I’d love to learn bartending at some point, but I’ve never done it in the past.

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

Having a glass of wine with Jesus would be interesting. I imagine sharing the Blood of Christ with the man himself would be quite the experience.

The post Chillin With Kelly Hu appeared first on Chilled Magazine.

Source: Mixology News

Since the company’s founding in 1912, Monin’s commitment to creating the highest-quality flavorings for beverages, cocktails, coffees, and cuisine continues. The company’s practice of staying atop current food and beverage industry trends, menu placements, and more contributes to their success in developing mouthwatering flavors that inspire bartenders and chefs.

Today, Monin continues to build on their history of innovation and bring unique, on-trend flavorings to market. We asked Senior Vice President of Marketing Stasha Johnston what bartenders should know about mixing with Monin’s Yuzu Purée.

Talk to us about Yuzu Purée.

Monin Yuzu Purée is made with authentic ingredients and offers a beautiful, premium recipe replacement for lemon or lime. With a flavor reminiscent of grapefruit, lemon and sour mandarin, our clean label Yuzu Purée brings subtle floral notes and a tart citrus texture to cocktails, mocktails, lemonades, iced teas and an endless number of drink creations. It’s also great on the culinary side in dressings, marinades, and desserts.

What inspired Monin’s creation of this product?

We wanted to create an easy way for bartenders and chefs to incorporate authentic, delicious fruit flavors into their beverage and culinary creations. Depending on time of year and location, fresh yuzu can be difficult to find. Our Yuzu Purée offers consistency, convenience, and bold flavor all year round. Plus, it’s a relatively unique flavor in the market and even somewhat novel on the operator menuing side. Having an easy to use and accessible flavor like this can help our operator customers innovate and differentiate their menu offering from the rest.

Yuzu is a hot flavor this year. Tell us more.

Asian-inspired flavors continue to enjoy popularity in North America, as part of the larger trend of globalization within food and beverage menus. From fast casual to fine dining, we’re seeing more adoption of yuzu in beverage and culinary recipes. Yuzu lives at the intersection of sweet, floral, and slightly tart, which tracks with increased interest in bitter and citrus flavors among consumers. Yuzu is elegant and complex, but with enough similarity to other citrus fruits to feel accessible.

How are bartenders using Yuzu Purée?

The flavors of Yuzu are both mysterious and familiar, so we are seeing riffs on classics like the Yuzu Collins or Yuzu Margaritas. It is an amazing ingredient to add depth of flavor and complex citrus notes to any drink.

What would you like bartenders to know about Monin and its purée line?

Monin has created a toolbox of amazing flavors that help our customers build the inventive drinks they dream up. Our purées don’t require thawing, refrigeration, or muddling, which makes for easy prep and storage. For flavors that are traditionally difficult to extract, like yuzu or banana, our purée line offers bartenders an easy solution to achieving a bold, premium taste full of real fruit and balanced sweetness.

What would you like bartenders to know about mixing with Yuzu?

Our Yuzu Purée is like a Swiss army knife for bartenders, it has so many uses. Add it to frozen drinks like frozen yuzu lemonade or experiment pairing it with rich flavors like olive oils or savory marinades. Yuzu can be a showstopping ingredient when you let it shine in a cocktail or mocktail.

Yuzu Tonic

Ingredients:

• 1 oz. Monin Yuzu Purée
• 2 oz. grapefruit juice
• ½ oz. fresh lime juice
• Tonic water (to top)

Preparation: Fill glass with ice. Pour ingredients into glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Garnish with grapefruit wedge.

Yuzu Paloma

Ingredients:

• 1 ½ oz. Mezcal
• ½ oz. Monin Yuzu Purée
• ½ oz. fresh lime juice
• Grapefruit soda (to top)

Preparation: Combine ingredients in shaker in the order listed except soda. Cap and shake vigorously. Strain into chilled glass. Top with sparkling beverage garnish with grapefruit and lime slices.

The post We Ask Monin’s Stasha Johnston About Mixing with Yuzu Purée appeared first on Chilled Magazine.

Source: Mixology News

Located in the heart Mendoza, Argentina’s countryside, the 24-room Entre Cielos Wine Hotel + Spa is a fantasy destination for sophisticated wine lovers.

The hotel celebrates wine and its vineyard in a welcoming, chic, and relaxing oasis in between the city and the wineries situated in the central valley of Mendoza. Inside the space, you’ll find ultra-modern architecture and highly stylized rooms/suites featuring timeless custom furniture and colorful accents.

The massive property and vineyard encourage guests to walk around and become one with nature. A dinner at its on-site restaurant provides the luxury of healthy food options complemented by breathtaking views of the Andes Mountains. Around the clock local delicacies are served, including creative options for vegetarians and other individual food preferences, always emphasizing the importance of well-being. The jewel, the Spa Hamam, surprises with the authentic Turkish Hamam circuit and wonderful massages, grape treatments, and wellness packages. A highly personalized staff guides guests through their wine and wellness journey.

Geographically, Mendoza is considered one of the most prestigious wine regions in Latin America. It doubles as the “Land of Malbec,” as its proximity to the water lines of the Andes Mountains makes for the most elegant form of Malbec. The Entre Cielos Vineyard sits in the heart of this area, which is the reason its able to yield such high-quality grapes.

“Together with renowned winemaker Estela Perinetti, I created an innovative and ecological concept making a young wine, exclusive to Entre Cielos guests. “EC Wine,” packaged in a 3-liter winebag that can be reused, is easy to drink, carry and share. EC (pronounced ‘Easy’) stands for Entre Cielos and the easy way of living. The refillable wine bag concept is more sustainable and allows guests to enjoy the wine a bit at a time without wasting a whole bottle,” shares Hotel Owner Cecile Adam.

For wine enthusiasts looking to get the most intricate rundown on what they’re sippin’ on, Entre Cielos hosts immersive harvesting activities. They’ll be able to learn about everything straight from the vineyard staff, collecting the grapes, and afterward the property’s EC Wine. Later, they are invited to join the cooking class where they make their own empanadas and experience the typical Argentine ‘Asado’ BBQ.

During the recently celebrated World Malbec Day, the property offered a specialized Malbec wine menu and tasting, paying homage to the history Malbec with four glasses where the grape was being introduced in its timeline of evolution.

View The Gallery Here

The post The Timeless Allure of Entre Cielos Wine Hotel + Spa Wine and Wellness Journey appeared first on Chilled Magazine.

Source: Mixology News

The Bloody Mary cocktail has been largely missing from the RTS trend until now. Zing Zang, the #1 selling Bloody Mary brand in the U.S. introduces premixed Zing Zang Bloody Mary cocktail in an easy-to-grip and pour 1.75L ready-to-serve bottle.

Made with Zing Zang Bloody Mary Mix and six-times distilled vodka for a perfectly crafted bartender-quality cocktail, the new Zing Zang 1.75L RTS contains 9% alcohol by volume and is available in both Zing Zang classic Bloody Mary, and Zing Zang Blazing Bloody Mary (made with the new hotter and spicier version of the original Zing Zang Bloody Mary mix).

“We see a lot of untapped opportunity for Bloody Marys in the large-format, ready-to-serve, prepared cocktail space,” says E.G. Fishburne, Zing Zang’s VP Marketing. “While it’s easy to find 1.75L bottles of ready-to-serve cocktails in other popular drink varieties, there was no option for the Bloody Mary, the second-most popular cocktail in the U.S, behind the Margarita. As the leader in Bloody Mary Mix and Bloody Mary Ready-to-Drink Cans, Zing Zang now makes it easier for people to enjoy delicious, high-quality Bloody Marys during brunch, tailgating, or other social occasions with our new Bloody Mary Ready-to-Serve bottles.”

Zing Zang Bloody Mary mixes are made from a proprietary blend of seven real vegetable juices and a complex array of bold spices and seasonings. Since Zing Zang also has non-alcoholic Bloody Mary mix in 1.75L bottles, it was also important to develop a new bottle design that would prevent consumer confusion in the marketplace.

“The design of the bottle was a very collaborative process with our sales, marketing, and operations teams,” says Catherine McClure, SVP Supply Chain & Product Development at Zing Zang.

“By including these functions early in the design process, we were able to develop a unique and modern bottle design that is very distinguishable from our Bloody Mary Mix 1.75L bottles. It’s easy to hold and pour, with visual appeal that conveys the bold brand essence of Zing Zang.”

The post Zing Zang Debuts 1.75L Ready-to-Serve Bloody Mary Cocktail appeared first on Chilled Magazine.

Source: Mixology News

It’s time to start shedding your winter layers! Pretty in pink hues are blooming this spring season and these cocktails incapsulate those trends perfectly.

Pretty in Pink

Created by El Tequileño

Ingredients:

• 2 oz El Tequileño Platinum
• 1/2 oz fresh lime juice
• 2 oz Pink Lemonade
• 1 bar spoon agave syrup
• 3/4 oz triple sec
• Soda (to top)

Preparation: Add all ingredients except soda to a shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with raspberries, edible flowers, and a cucumber ribbon.

Big In Japan

Fandi Mata, Brooklyn, NY

Photo by Andrea Grujic

Ingredients:

• ¾ oz Hendricks Gin
• ¾ oz Pimms
• ½ oz Italicus Liqour
• ½ oz Fresh Lemon Juice
• ¾ oz Homemade Raspberry Elixir
• Egg white

Preparation: Dry shake, serve up in a coupe with a sage leaf garnish.

Labruscal

Created by Christopher Reyes, Partner of  Aldama – Brooklyn, NY 

Photo by Andrea Grujic

Ingredients:

• 1 oz Grey Goose Vodka
• 1 oz Fino sherry
• 1 1/2 oz Pineapple juice
• 3/4 oz Lemon juice
• 3/4 oz Blueberry rosemary syrup

Preparation: Pour vodka, fino sherry, lemon juice, rosemary syrup, and pineapple juice in cocktail shaker, shake, and strain into double rocks glass with crushed ice.

Goodbye Roses

Created by Head Bartender, Cameron Winkelman

Manhatta – New York City, NY

Ingredients:

• 1 oz iichiko Shochu
• 1/2 oz Gin
• 3/4 oz Cocchi Rosa
• 1/2 oz Giffard Pamplemousse
• 1 oz Lemon
• 3/4 oz Grenadine
• 3/4 oz Egg White

Preparation: Combine all ingredients and dry shake, then shake with ice. Double strain into a large coupe and garnish with a pinch of dried rose petals in the center of the glass.

The Chairman

Available at Lagos Restaurant & Lounge, New York

Ingredients:

• 2 oz Hennessy
• 1 oz Grand Marnier
• 3/4 lemon juice
• 3/4 blackberry puree
• 3/4 simple syrup

Preparation: Shaken, served in snifter glass. Garnish with 2 black berries on a skewer, topped with powdered sugar.

Mi Vida

Figaro Cafe – New York, NY

Ingredients:

• 1/4 oz Cointreau
• 1/2 oz Ancho Reyes Liquor
• 1 1/2 oz Vida Mezcal
• 3/4 oz Lemon
• 3/4 oz Strawberry Syrup*

Preparation: Shake, Strain on fresh ice in a rocks glass. Garnish with half rim of Tajin and 2-3 dehydrated Strawberry slices (or freshly cut).

*Strawberry Syrup

Soak washed strawberries in salt water 5-10 mins, rinse under cold water. Stem a case of strawberries and blend in a blender. Strain out seeds using a mesh strainer (chinois or cocktail fine strainer). This will yield about 500-550g strawberry juice. Combine 500-550g strained strawberries with 500-550g sugar (equal parts strained strawberry blend yield to equal parts sugar). Note: Simply put, it’s equal parts strawberry “juice” (seeds and pulp strained out) to sugar.

The post 6 Pretty Must Mix Cocktails for Spring appeared first on Chilled Magazine.

Source: Mixology News

This week’s feature Drink of the Week is created by global provocateur and conceptual artist, Ai Weiwei, who places an emphasis on creating deeper connections through his iconic work, in the same way the team at The St. Regis Venice’s Art’s Bar approach their new cocktail, the AW Vision.

Paying homage to Weiwei’s Chinese heritage with the use of Baijiu rice wine, the cocktail leaves no detail out. Even the glassware is custom-created and inspired by the artist.

AW Vision

Ingredients:

• 30ml Baijiu Chinese rice wine (fat-washed with sunflower oil)
• 20ml roasted pineapple and black pepper shrub
• 15ml select bitter
• 10ml citric acid

Preparation: The AW Vision cocktail is shaken and poured elegantly into a Berengo glass purposely made for this drink.

The post AW Vision appeared first on Chilled Magazine.

Source: Mixology News

From using different techniques to different ingredients, these bartenders have the perfect tips to help you create the meanest Margarita ever! Happy mixing!

Subhash Sankar

Head Mixologist at Alaia Belize

Ambergris Caye, Belize

“If you prefer a less traditional Margarita, try using different spices like pepper or cayenne to enhance the flavor. Pair with smoked coconut for sophisticated taste.”

Ezequiel Barbosa

Bar Manager at Thompson Playa del Carmen

Thompson Playa del Carmen – Playa del Carmen, Mexico

“For a sweeter taste, we use lemons instead of the traditional lime in our Margaritas at Thompson Playa del Carmen. Paired with Cointreau, the citrus lemon and orange flavors will make your drink taste tropical and refreshing.”

Jennyfer Vieira

Food & Beverage Administrator at Curaçao Marriott Beach Resort

Curaçao Marriott Beach Resort – Willemstad, Curaçao

“We recommend always using fresh squeezed lime juice, never bottled or a mix. To contrast the sour taste of the drink, rim your drink with sugar instead of salt.”

Carlos Lassalle

Bartender

Hotel AKA Brickell – Miami, Florida

“The perfect Margarita should always have freshly squeezed lime juice, a balance of sour and sweet flavors, and very nice Tequila”

Rosa Reyes

Regional Manager

Pisco y Nazca – South Florida (Miami, Kendall, and Doral and Washington DC)

“Margaritas should be kept simple. Always start with fresh squeezed juices and natural agave as a sweetener. To give your Margarita more flavor or to spice things up, shake your ingredients with ripe pieces of juicy watermelon or fresh jalapeños. Margaritas are the perfect cocktail for large groups as they can be batched ahead of time and who doesn’t love a delicious and refreshing Margarita!”

Justin Whitman

Lead Bartender

MDRD at the Amway Grand Plaza, Curio Collection by Hilton – Grand Rapids, Michigan

“Originating from the Daisy cocktail family tree, the margarita includes just 3-4 components, which means that high-quality ingredients and balance are key. The first mistake most people make is using a store-bought margarita mix filled with pasteurized citrus, citric acid blends and a lot of fake sugars. You can’t make a great margarita without fresh lime juice and 100% agave tequila or mezcal. My typical go-to is a blanco tequila, like G4 Blanco or Fortaleza Blanco, or Banhez Mezcal Artesanal. To tie it all together, a nice orange curacao. My favorite is Pierre Ferrand’s Dry”

Allen Lancaster

Master In-House Mixologist

The Bar at The Spectator Hotel – Charleston, South Carolina

“When looking to concoct the quintessential Margarita it starts with the tequila. A mid to upper level plata/blanco will produce a light clean cocktail. You could also use a premium reposado or añejo if you wanted a little more complexity. Secondly, you MUST use fresh lime juice. Roses is for gimlets not Margaritas. Lastly, a high-quality orange liqueur such as Cointreau, Pierre Ferrand Dry Curaçao, or Giffard triple sec will complete your joyful alcoholic drink. Some folks use a small amount of simple syrup to round out the drink but it’s not necessary.”

Jeisson Caro

Bar Manager

Solaz, A Luxury Collection Resort – Los Cabos, Mexico

“Enjoy every taste, use the freshest ingredients, and most of all, enjoy the space and the people with whom we are toasting.”

Steve Sabol

Director of Food & Beverage, Margaritaville Hollywood Beach Resort 

Margaritaville Hollywood Beach Resort – Hollywood, Florida

“At Margaritaville, we’re known as the home of the Margarita for a reason: we use our own Margaritaville brand Tequila, Triple Sec, and mix for the ultimate Marg. Pick up our ingredients at your local liquor store to recreate it at home (although everything tastes better at our Margaritaville resorts!)”

The post 9 Bartender Tips from Around the World for Making One Mean Margarita appeared first on Chilled Magazine.

Source: Mixology News

Plump, dark fruit flavors; smoky-sweet finish—These are all common tasting notes to describe magenta-tinged Malbec from Argentina.

Today, Argentina drives production of the French-native grape with over 75% of all the acres of Malbec in the world. Essentially, Argentina reinvigorated Malbec as one of the top 18 worthy grapes, growing in seven countries and in popularity, hence World Malbec Day on Monday, April 17th.

Starting Monday, April 17th (through Sunday, April 23rd), BALVANERA, New York City’s leading Argentine restaurant on the Lower East Side, is inviting guests to raise a glass of red during its annual, weeklong salute to the mighty Malbec grape.

“Our celebration is an invitation for our guests to explore the infinite possibilities that Malbec has to offer us from the different corners of our wonderful country,” shares Nicolás Martianhes, sommelier at BALVANERA.

BALVANERA showcases the regional spirit through Buenos Aires-porteña platos and South American wines (100+ labels on lock) following the premise of sustainable viticulture and organic farming.

“BALVANERA is home of the very best Argentine wines, ranging from the world-renowned all-stars to the lesser-known gems, all deserving of a place at the table and in the larger conversation that’s happening about the magnitude of South American wines,” describes co-owner and head chef Fernando Navas, whom anchors his upbringing in Punta Alta into the offering.

Check out the weeklong lineup of producers, pours, and more, below. “We‘re excited to pay homage to my country’s iconic grape during the weeklong feast,” Navas concludes.

Malbec Week Details

Dates: Monday, April 17th to Sunday, April 23rd, 2023
Location: Balvanera at 152 Stanton St., New York, NY 10002

Programming:

• A tasting of six Malbec wines showcasing the expressions of terroir from unique regions across Argentina, including Rio Negro, Patagonia, Valle de Uco, and Paraje Altamira | $50.00

Featured Wine Tasting:

• ‘This is not another lovely Malbec’ 2021, Riccitelli Wines, Valle de Uco, Mendoza
• ‘La Posta Paulucci’ Malbec 2020, Ugarteche, Luján de Cuyo, Mendoza
• ‘Rocamadre’ Malbec 2020, Paraje Altamira, Valle de Uco, Mendoza
• ‘Concreto’ Malbec 2021, Bodega Zuccardi, Paraje Altamira, Valle de Uco, Mendoza
• ‘J. Alberto’ Malbec 2021, Bodega Noemia, Mainqué, Río Negro
• ‘Malamado’ fortified Malbec, Bodega Zuccardi, Mendoza

A list of award-winning Malbec wines rarely offered by the glass.

Spotlight on:

Michel Rolland’s exemplary ‘Yacochuya’ from Cafayate, Salta; Catena Zapata’s memorable ‘Malbec Argentino,’ and Bodega Monteviejo’s ‘La Violeta’ by winemaker Marcelo Pelleretti. | $30.00 to $50.00 per glass

• An opportunity to Meet the Producer.
• Matthew Haeberle, Ambassador for Bodega Zuccardi, on Wednesday, April 19th between 5:00pm and 10:00pm. Haeberle will be pouring a selection of the winery’s top Malbecs.
• Virginie Rolland, Ambassador for Michel Rolland Wines, on Thursday, April 20th, between 5:00pm and 10:00pm. Rolland will be sharing the secrets of her family’s wines in Argentina.
• A nightly offering of Balvanera’s signature “Argentine Feast” Typically available Tuesday through Thursday, the tasting-for-two feast comprises homemade empanadas, provoleta, and special carnes (morcilla, chorizo, entraña, and grass-fed striploin and ribeye) served with classic chimichurri and salsa criolla sauces, fresh greens, and crispy house-cut fries. | $80.00 for two

The post Celebrate Malbec Week appeared first on Chilled Magazine.

Source: Mixology News

The rapidly growing global spirits company, Amber Beverage Group (ABG), has appointed Jessica Lanzon as ABG Commercial Director for North America. She reports to Pepijn Janssens, ABG Managing Director US, and is working closely with the ABG Strategic Marketing Department, as well as the Group’s sales and distribution partners across the region.

“I’m thrilled and honoured to be joining the team at Amber Beverage Group,” says Lanzon. “The spirits landscape in America is rapidly changing. I’m looking forward to championing ABG sales across the North America region and to working with such a tenacious team to unlock what I truly believe to be the massive potential of these dynamic brands in crucial markets.”

Amber Beverage Group is a rapidly growing global spirits company, whose products are found in millions of households and venues across the globe. The company has grown from its initial production business established in the Baltics in 1900 to become a global player in the alcoholic beverages sector, employing over 2000 people. Lanzon is based in New York City and has been appointed to develop opportunities for the company’s owned core brands, in particular Rooster Rojo Tequila, KAH Tequila, Moskovskaya Vodka, Riga Black Balsam, and others. Previously, she worked at Lobos 1707 Tequila as Regional Sales Director.

“I am delighted that Jessica has joined us. North America is the most important spirits market in the world and very much the land of opportunity for our premium and premium-plus drinks brands,” shares Pepijn Janssens who, as well as his U.S. position, also hold the role of Group Chief Marketing Officer for ABG.

“The USA is the country where we always choose to first launch new tequila expressions for this reason. The tequila category is booming, and we are already generating significant interest for our KAH Tequila and Rooster Rojo Tequila brands. The vodka category is poised for a resurgence, and we look forward to introducing our 100% European-made Moskovskaya Vodka brand. Jessica will be instrumental in helping us take advantage of these and other spirits marketing opportunities, managing all aspects of our brands across all channels and national accounts.”

Amber Beverage Group produces, bottles, markets, distributes, exports, and retails a comprehensive range of beverages of which it owns more than 100 and is responsible for marketing and distributing 1,300 third-party drinks brands, spanning everything from premium vodka and sparkling wines to speciality Mexican tequilas and Irish whiskey. The company operates in nearly 20 countries as well as the USA and Canada, including Austria, Australia, the Baltic States, Germany, Ireland, Mexico, and the United Kingdom.

The post Amber Beverage Group Welcomes Jessica Lanzon as Commercial Director, North America appeared first on Chilled Magazine.

Source: Mixology News