June 2024

Discover the artistry behind the perfect vodka cocktail with the Chilled 100 Bartenders as they craft unique and exquisite creations using Chopin Vodka.

Renowned for its exceptional quality and smooth taste, Chopin serves as the ideal canvas for our talented bartenders.

“Sweet and Spice and everything nice!” This cocktail is inspired by my mom’s sweet potato pie recipe with a little spice added. Being from South Central Los Angeles, we love everything just a little spicy. The sweet potato enhances the full-bodied, earthy taste of the potato vodka.

Liqueur, Vodka

Hot Potato

by Adriel Deayon – @freespiritwildhear45/@smilebartending

Ingredients

• 2 oz Chopin Potato Vodka
• 1/2 oz Cointreau
• 1 1/2 oz Sweet potato syrup*
• 1 oz Lemon Juice
• 1 egg white
• 3-4 dashes Scrappy’s firewater

Preparation

1. Add Chopin Potato Vodka, Cointreau, Lemon Juice, Syrup, Egg Whites, Bitters to a shaking tin and dry shake for 10-15 seconds.
2. Add ice to shaking tin and shake for an additional 10-12 seconds or until the shaker is very cold.
3. Strain into a chilled Nick & Nora glass or Coupe glass and top with edible Purple Orchid Blossom.

*Sweet Potato Syrup

---

Ingredients

• 1 Sweet Potato
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Ground Nutmeg
• 1 Teaspoon Ground Cinnamon Cheese Cloth Strainer
• 1 Cut Sweet Potato into large pieces

Preparation

1. Boil sweet potato for about 30-40 mins to soften the potato.
2. Preheat the oven to 375 degrees F.
3. Place the sweet potato chunks in a roasting pan, season with 1 teaspoon of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, cover with aluminum foil and roast until soft in the center, approx.. 1 hour.
4. Remove and discard skins, and let the left over juices from the potato cool in the pan.
5. Pour the juices into a small saucepan.
6. Combine 1 cup water, 3 tablespoons of the sweet potato,1/2 cup of sugar into the small saucepan.
7. Bring to a slow simmer over low heat, stirring occasionally, until the sugar and sweet potatoes have dissolved into the syrup.
8. Let cool and strain syrup using cheese cloth and strainer into a glass container or mason jar.
9. Keep refrigerated and use with 3 weeks.

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THE Floridian is a recipe to represent the versatility of Chopin Vodka and Florida in one cup. This cocktail is perfect for anyone who was born and raised here, or the person who doesn’t know what they are doing here. This cocktail is perfect for a poolside summer day, cocktail party/hour, or a date night drink (add a graham cracker rim and make it a dessert drink!)

Whiskey

THE Floridian

by Teagan Melucci – Teagan._.isabella/Teagan Isabella Melucci

Ingredients

• 1 egg white
• 1 muddled strawberry
• 3/4 oz fresh lemon juice
• 1 oz simple syrup
• 2 oz Chopin Rye

Preparation

1. Muddle strawberry, add all ingredients to the tin and dry shake.
2. Add ice and shake again until chilled.
3. Double strain over fresh ice in a rocks glass.
4. Garnish with strawberry slices and a basil leaf.

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The post The Chilled 100 Bartenders Craft Unique Chopin Vodka Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Spirit of Gallo announces the release of Heat Check, a new hot pepper-flavored vodka created in partnership with New Amsterdam Vodka and the groundbreaking YouTube show Hot Ones hosted by Sean Evans.

“At Spirit of Gallo, we believe in crafting innovative spirits that not only taste great, but also spark cultural conversations,” says Brandon Lieb, VP of Spirits at Gallo.

“Heat Check invites drinkers to embrace the thrill of bold flavor, all with the stamp of approval from the discerning masters of spice in Sean Evans and the Hot Ones brand.”

Experts in smooth drinking and friendly competition, New Amsterdam identified Sean Evans as an expert in all things spice and the perfect partner to help create Heat Check. Offering a blend of hot pepper flavors from deep, earthy Serrano and Fresno to the fruity, bright notes of Habanero, Heat Check promises to add heat, depth, and complexity to any drink like our Drink of the Week, the Heat Check Spicy Mary.

Vodka

Heat Check Spicy Mary

Ingredients

• 2 oz. Heat Check™ Vodka
• 3 1/2 oz. Bloody Mary Mix
• Squeeze of Lemon and Lime Wedge
• Celery, Lemon, or other Savory Snacks for Garnish

Preparation

1. Add ingredients to an ice-filled Collins glass.
2. Stir together to chill; add your choice of garnish.

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The post Heat Check Spicy Mary appeared first on Chilled Magazine.

Source: Mixology News

From the bar teams at Asheville Proper and Little D’s, two sister restaurants located in North Carolina, comes blossoming new cocktails – one of which is the flavorful and dynamic “Paris Manhattan.”

Inspired by the classic Manhattan, the Paris Manhattan is a floral-forward libation crafted with St. Germain Elderflower Liqueur, resulting in a sweeter and more refreshing alternative to the traditional cocktail. The cocktail also features Rye, Dry Vermouth, and Angostura Bitters, making for a gorgeous summertime sipper.

Photo by Michael Pearce

Liqueur, Vermouth, Whiskey

Paris Manhattan

by Asheville Proper, Little D’s

Ingredients

• 2 oz. Old Overholt Rye
• 1 oz. St. Germain Elderflower Liqueur
• .5 oz. Dry Vermouth
• 2 dashes Citrus Bitters
• Luxardo Cherry, for garnish

Preparation

1. Combine all ingredients into a mixing glass with ice and give it a quick stir.
2. Once stirred, strain over a coupe or a martini glass.
3. Add the luxardo cherry garnish and enjoy.

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The post Paris Manhattan appeared first on Chilled Magazine.

Source: Mixology News

Father’s Day is the perfect occasion to celebrate Dad’s that love a good drink! From a smooth whiskey to a fine wine, Chilled’s Father’s Day Gift Guide has something that suits every special man in your life.

Check out a handful of our top picks for dear old Dad.

Shop Chilled’s Father’s Day Gift Guide

Warner’s Harrington Gin

Warner’s Harrington Dry Gin is named after its village and made with spring water from its farm — it’s Warner’s in a bottle! It makes a banging Negroni, one of the world’s favorite cocktails and the perfect aperitif.

Monnet XO

Monnet XO (Extra Old) cognac is slowly blended from eaux-de-vie selected primarily from Grande Champagne and Petite Champagne. It is meticulously aged in Limousin oak casks for a minimum of 17 years, far beyond the minimum time required for the XO appellation.

Baie des Trésors Rhum

By the sea, under a blazing and continuous sun, the Fond Basile plot contains sugar cane ideal for the production of a great white rum. In this dry zone, almost arid at times, the cane concentrates remarkable plant aromas that an appropriate distillation will be able to reveal wonderfully through the art of concentration.

Santa Teresa 1796 Speyside Whisky Cask Finish

A limited-edition expression of their triple-aged, award-winning flagship Santa Teresa 1796 Rum, this exquisite expression is inspired by 225 years of tradition and has been crafted by their skilled Maestros Roneros. It is triple-aged for extra richness, then aged again for up to 13 months in Speyside whisky casks. The result is a deep, rich experience that offers the best of fine rum and fine whisky in every sip.

El Mayor Tequila

Celebrate your special occasion — or any day that ends with a “y” — with a spicy twist on the classic paloma, made with SFWSC Double Gold award-winning El Mayor Reposado Tequila.

Sagamore Double Oak Rye Whiskey

Blend of high-rye and low-rye whiskeys aged for 4 to 5 years in new American oak barrels, followed by an 18-month finish in toasted wave stave barrels. This Maryland-style rye brings a rich profile with notes of caramel, toffee, hazelnut, and toasted coconut, complemented by nuances of vanilla, pecan, and baking spices. Hand-bottled and non-chill filtered, it offers a smooth palate at 48.3% ABV, with lingering warmth and complexity from the aging process.

Skrewball Whiskey

Skrewball Whiskey was founded by Cambodian refugee Steven Yeng and his wife Brittany, a former chemist. After discovering his love of peanut butter, Steven began integrating the American nut butter into a top-selling cocktail at a bustling downtown San Diego bar he ran. Brittany later used her chemistry background to transform his creation into a shelf-stable whiskey. Skewball is an ode to different backgrounds, exotic flavors, and the disparate qualities that make us all unique and united.

Kaiyo Whisky “The Signature” 43%

Made from Japanese distillate (malted barley) and matured exclusively in Japanese Mizunara Oak barrels, “The Signature” is incredibly smooth and balanced with notes of sandalwood, tropical fruits, dark chocolate, baking spices, and herbal tea.

Retro Glass Bitters Bottles Set of 3

Make this Father’s Day one to remember with Barfly’s Retro Glass Bitters Bottles Set! Whether your dad is a seasoned mixologist or just starting to dabble in cocktail crafting, these glass bitters bottles are the perfect tool for experimenting with flavors and enhancing drink recipes. The set includes three 6.8 oz. glass bitters bottles.

The post Gift Guide: Our Top 9 Picks for Dad this Father’s Day appeared first on Chilled Magazine.

Source: Mixology News

Our content series, The Spirit of Travel with Dewar’s Scotch Whisky follows the essence of adventure and discovery into the craft of bartending.

Created with the finest ingredients and a rich heritage that spans centuries, Dewar’s embodies the spirit of exploration and inspires wanderlust and curiosity. Bartenders are an adventurous bunch, and traveling can profoundly influence their cocktails by shaping creativity, technique, and worldview, while enriching their craft and personal journey.

Casey Carr, Bar Manager at Heartwood in San Francisco belongs to a team of industry vets who are highly acclaimed behind many well-respected bars and restaurants. We ask Casey his bartending career and how his riff on the classic Penicillin cocktail excites a spirit of adventure.

Photo by Jason Hsu

Tell us about your journey into bartending and what inspired you to pursue this career?

Originally, bartending was Just an admired next step to achieve, as I was a growing server within restaurants.

My first job was as a coffee barista, & as a barista the work flow that began when you knew the recipes & your equipment was really captivating for me. You could get multiple different orders at once & find yourself multitasking in almost trance like state accomplishing each drink with ease until the rush died out.

Plus you get to see the joy (most times…) that each drink brought to every guest. Naturally as a young server, you would witness a similar experiences between a bartender & bar guest, so I aimed to learn.

What really shifted the casual job to a career for me was when I worked in my first real fine dining restaurant. I came from the corporate background & didn’t realize how culturally rooted food & drink history could be. I began learning the bar in this space, being introduced to the world of true cocktail for the first time. Then Later through much training like bar smarts & other technique-oriented programs… the restaurant went through some management changes as they do & I had my first shot of placing drinks on the menu. I had a goal of one. Then one became a few.

Later on, I got the opportunity to help open an Chef Owner Italian restaurant developing a cocktail program & the rest was history. Ultimately, I really do love cocktails & the way individuals choose to express themselves through their creativity, inspiration, or flavor within their drinks. To me cocktail creation become as beautifully artistic as music, dance, painting or any other type of art expression.

Talk to us about a recent accomplishment?

I would say opening Heartwood SF has been my most recent accomplishment.

Heartwood Cocktail Bar has been open for just a little over a year at this point and it’s been quite a journey of opening. We are in the Financial District which is the last neighborhood that has found its full revitalization since covid. Luckily we have found ourselves growing into a really steady thriving bar within this small amount of time.

Naturally any bar manager wants their cocktail creations to be loved & the pinpoint for everyone to come into their bar. But for me, the biggest honor I’ve experienced so far is our strong amazing team & regulars we have built within the space.

From a bartender’s perspective, how do you think Dewar’s 12-Year-Old complements different types of occasions or customer preferences?

I absolutely think the Dewars 12yr complements a large demographic of many occasions. Usually in the public scotch is the celebratory option to enjoy. You see it pulled off the shelf for Weddings, family celebrations, the new promotion someone got, the drink of choice many choose to celebrate with.

Whiskey drinkers of course find themselves looking for their go to options & Dewars has had a long history of being a lot of people’s choice for “daily drink”. I’ve arguably poured Dewars often at every bar I’ve worked for.

I believe Dewars 12yr can satisfy the classic Whisky drinker, but also has the structure & flavor the entertain Bourbon & rye drinkers as well.

Photo by Jason Hsu

What advice would you give someone new to whisky on how to best enjoy Dewar’s 12-Year-Old?

If you’re an experienced whiskey drinker, pour yourself a glass neat with a soda back. Taste the spirit for what it is. Sip on your soda & watch how much more flavor starts expanding after the 3rd & 4th Taste.

If you’re new to it. Try it as an old fashioned. Dewars 12yr has a great way of maintaining its character while giving you new flavors as your keep sipping.

Do you see the role of scotch evolving in the bartending community?

What I can say, is how often I am seeing bartenders finding scotch as a very complimentary ingredient to variety of different cocktails. I find myself using scotches like Dewars 12yr within tropical sour variations. I’ve even seen scotch used as a split base for to give somebody for cocktails to the main spirit in a tiki drink. Ultimately as peoples understanding of scotch grows creatives will find ways to bring out its bright fruitiness as well as unique expressions of cooking spices and nuts.

Are there any trends in bartending that you think pair particularly well with Dewar’s 12-Year-Old?

As odd as it might seem, I really love Dewars 12yr in Espresso Martini’s & Palomas. Espresso Martinis seem to still be having their day and I love how people are learning that spirits like scotch can make a more flavorful drink rather than their favorite vodka.

Describe your cocktail that you’ve created using Dewar’s 12-Year-Old and the inspiration behind it?

The Double Down—Dewars 12yr, Kumquat-Calamansi Cordial, Lemon, Ginger, Honey, and AmareBo. This cocktail I’ve created with Dewars 12yr is a mildly tropical riff of a penicillin. I wanted to really bring about flavors that come from the double barrel aging process & the structure that comes with its blending. To me Dewars 12yr has great body and ranges a large distance of flavors of toasted almonds, vanilla, honey to a matured juicy apple or pear.

So as a riff on the classic penicillin – Scotch, lemon, ginger, honey – I wanted to bring out its fruiOness through Kumquats & Calamansi. Calamansi oPen reminds me of Kumquats but as a different tropical expression – so mixing the two was a natural pairing for me. Next, I used classic bar ingredients like BenedicOne & AmareBo to be the source of “Almond & Honey”. Finally adding some Ginger and Lemon to the cocktail to finalize the drink. Garnished with a lemon peel and Lemon Thyme to serve.

We like to serve this drink at the bar on a king Cube in our Footed Goblet Glass.

Photo by Jason Hsu

Absinthe, Liqueur, Scotch, Whiskey

Double Down

Ingredients

• 1 ½ oz Dewars 12-year-old
• 3/4 oz Kumquat-Calamansi Cordial
• 1/4 oz Lemon Juice
• 1/4 oz Ginger Liqueur
• 1/4 oz Benedictine
• BSP Amaretto

Preparation

1. 3 sprays of torched absinthe.
2. Lemon twist and thyme for garnish.

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The post Spirit of Travel with Bar Manager Casey Carr and Dewar’s Whisky appeared first on Chilled Magazine.

Source: Mixology News

Congratulations to the 2024 Chilled 100 Spirits Awards, Emblems of Excellence and Bartender Seal of Approval Winners.

We are excited to announce the winners of the 2024 Chilled 100 Spirits Awards. This year’s competition featured spirits from all over the globe, mixers, non-alcoholic, sparkling wines, ready-to-drink, and everything from Calvados to CBD drinks.

We’d like to thank our highly skilled group of working bartender judges, who are setting industry trends in bars across the country in some of the world’s top bars, for offering us their diverse and sophisticated palates and awarding entering brands with comprehensive feedback, Bartender Seals, Emblems of Excellence, and ranked scores.

Please join Chilled Media in congratulating those in the industry dedicated to excellence and raising your spirits!

See Results here at chilledmagazine.com/spirits-awards-results-2024.

The post The Chilled 100 Spirits Awards Results are In! appeared first on Chilled Magazine.

Source: Mixology News

As part of our “What We’re Hearing” about Nassau Paradise Island Wine & Food Festival at Atlantis (NPIWFF) content series, we are counting the days until the annual event in March 2025!

The five-day celebration of food, wine, spirits, and Bahamian-culture attracts all sorts of talent from celebrity chefs to connoisseurs. We ask Angelina Mondavi, 4th generation winemaker of C. Mondavi Family wines about this year’s event.

Talk to us a bit about Mondavi.

I am Angelina Mondavi, 4th Generation winemaker and Co-proprietress of the C. Mondavi Family. I was at NPIWFF representing two of our brands, Charles Krug Winery (the oldest winery in Napa Valley owned by the Peter Mondavi Sr. Family), as well as another brand from our larger C. Mondavi & Family portfolio, French Blue from Bordeaux, France.

What inspired your involvement with NPIWFF.

We were inspired by being a sponsor for NPIWFF at the beautiful Atlantis property on Paradise Island because we love the opportunity to introduce new consumers to our wines under the C. Mondavi &amp, Family portfolio. In addition, I loved educating consumers on The Blue Project, an organization that educates by supporting and strengthening the global marine ecosystems by way of education, research and community outreach. If our oceans are not healthy, then how can our world survive?

Tell us about your experience this year.

My family sponsored two events, a lunch at Nobu with French Blue as the reception wine (Rosè and Sauvignon blanc), followed by a 5-course meal paired with a variety of our Charles Krug wines (Charles Krug Napa Valley Sauvignon Blanc, Carneros Chardonnay, Napa Valley Merlot, lastly our Napa Valley Cabernet Sauvignon).  Between our local representatives, Chef Nobu and his team, and my team, we had a lot of fun with the pairings! 

The Sauvignon Blanc paired exquisitely with Nobu’s famous jalapeño yellowtail dish, our Chardonnay was paired with the assortment of sushi, followed by the pairing of our Napa Merlot with Chef’s famous miso black cod; the sweetness and luscious merlot, complimented the sweetness of the miso cured black cod, and the finale was a stunning Wagyu dish paired with our Napa Valley Cabernet Sauvignon. It was absolute perfection if you ask me. The excitement and energy for this event was off the charts, and one I would like to pursue for next year!

The second event was Martha Stewart’s Garden Party, where we had the ability to showcase French Blue Rosè and Sauvignon Blanc. It was the perfect backdrop, and the weather could not have been more inviting to sip on a cold glass of wine. The vibe was festive, with an abundance of fresh florals scattered throughout making it just a fun and whimsical event.

What were some of the highlights?

I embraced the NPIWFF and appreciated their partnership with The Blue Project, which allowed me to understand more about the marine ecosystem in the Bahamas. The ability to interact with aquatic life and be educated on sea turtles, nurse sharks, starfish and horseshoe crabs was exceptional and very informative. Of course, I must mention the ability to interact with celebrity chefs and ask questions, taste their cuisine and local restaurants’ cuisine for each night’s theme was also nothing short of fun, amazing and inspiring!

What are you looking forward to next year?

We are excited and thrilled to be already strategizing for next year. My hope and goal is to be representing more of my family’s wine brands at more events and bring forth more education from the wine side as well. As a sommelier and winemaker, I love educating and making wine fun!

What are some of your biggest takeaways from the event?

I was impressed by The Blue Project and would like to find ways to continue to spread the message. My family is first and foremost farmers, so sustainability and taking care of our land is always front and center. My grandfather, Peter Mondavi Sr. always said, “if we take care of the land, the land will take care of us.” Naturally, The Blue Project, is the same concept! We take care of our oceans; the ocean will take care of us for generations to come.

What would you like people to know who are interested in attending.

The events were amazing, some very interactive and the intimate experiences are worth participating in. From experiencing the walk arounds to being inspired by some even better tastings, this event is worth attending! You get the opportunity to ask celebrity chefs questions, learn what motivates them to be better chefs, and even mentors contribute back to nature in ways one might never think of. I had so much fun interacting with every person I met, everyone was so inquisitive and eager to learn, all while enjoying great food and great wine and spirits. What is there not to love about NPIWFF!

The post We Ask Angelia Mondavi about Nassau Paradise Island Wine and Food Fest appeared first on Chilled Magazine.

Source: Mixology News

Malibu announces its new summer campaign in partnership with TV personality, Paige DeSorbo, to bring the vacation anytime, anywhere.

There’s an “everyday you,” and then there’s a “vacation you.” You know the one, the spontaneous, fun-seeking person you are while on vacation. Most people wish they could be the free-spirited vacation version of themselves at home too. That’s where our Drink of the Week, the Malibu Page Breeze cocktail comes in.

“I’m so excited to be teaming up with Malibu, what better duo to advise on how to live your best vacation life,” says Paige.

“No matter your location, I’m here to tell you that you can unlock your vacation self in simple ways that starts with finding a spot to meet up with your friends, putting on a fabulous outfit and sipping a delicious cocktail like my Malibu Paige Breeze.”

Rum

Malibu Paige Breeze

Ingredients

• 1 Part Malibu
• 1 Part Sparkling Water
• 1/2 Part Cranberry Juice
• 1/2 Part Pineapple Juice

Preparation

1. Just add in a glass with ice and top off with your fave fruit or cocktail accessory!
2. Instant vacation.

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The post Malibu Paige Breeze appeared first on Chilled Magazine.

Source: Mixology News

This summer, one of the big trends in the cocktail scene will be the rise of spritz.

Now that it’s patio season, patrons will seek out the nearest bar and restaurant that serves the most refreshing and delicious cocktail. Spritzes are loved for their light and low ABV attributes. They often have some sort of liqueur that is the main star of the show, topped with sparkling water and garnished with seasonal fruit. If there was ever a time to add a spritz to your bar menu, the time is now.

Here are four summer spritzes to help bring forth some new cocktail inspiration.

Limoncello Spritz

Created with simple ingredients that are more than likely on the bar back, this Limoncello Spritz will transport you to the Amalfi Coast instantly. While Limoncello is traditionally served as a digestif for after a meal, its versatility makes it suitable for multiple occasions. Its bright and citrusy flavors offer a refreshing choice to cleanse the palette.

Siegel’s Spritzer

With its blend of flavors and vibrant presentation, the Siegle’s Spritzer is bound to become a favorite this summer. It’s refreshing and bursting with seasonal flavors to capture the essence of the warm weather in every sip. The best part about cocktail-making is the creativity. If strawberries or blackberries are more abundant in the area, opt for those instead of strawberries. The possibilities are endless.

Yuzu Spritz

In 2023, Yuzu was one of the top flavors of the year, so keep the trend going and add a Yuzu Spritz to the summertime menu. It blends Japanese-inspired ingredients to evoke an international culinary experience. The tangy flavor of Yuzu offers a beautiful balance of herbal essences mixed with sour-citrusy notes.

Blood Orange Spritz

This bold blend of citrus will make any hot summer day feel breezy and cool. The cocktail is balanced by the earthy and warm notes from the turmeric ginger syrup. Each sip offers a burst of flavors that will elevate any occasion. Serve this alongside a brunch or happy hour menu for a sensory delight.

Grapefruit Spritz

This Grapefruit Spritz is a simple option if you’re looking for something a little boozier than the rest. The bright acidity from the grapefruit-flavored vodka is the perfect match for the herbaceous rosemary syrup. It elevates the flavor profile by giving it a woody sweetness.

The post 5 Spritzes to Sip This Summer appeared first on Chilled Magazine.

Source: Mixology News

If your dad is anything like ours, he owns more wacky ties and novelty socks than he’ll ever wear.

Year after year of giving the same gifts on Father’s Day might make him a little jaded. Now is the time to give him the surprise of a lifetime and hand him a gift he’ll be excited to receive. And no, we’re not talking about yet another “King of the Grill” apron and matching grilling utensils kit. We’re talking about giving him a complex, sippable, nuanced bottle of bourbon.

There are countless, balanced, noteworthy bourbons perfect for Father’s Day gift-giving. Also, since it’s a gift for your dad, don’t skimp on it. If he’s a whiskey-drinker, he’ll know that you grabbed a bottom-shelf bottle of swill and he’ll be begging you to give him a flashy tie again next year. You wouldn’t want that. There are countless bottles between $40-100 that your dad will love. We’re talking about the likes of Knob Creek, Widow Jane, Elijah Craig, and more. Keep scrolling to see some of the best and be sure to check out our Father’s Day Gift Guide for more ideas for dad.

Bärenjäger Honey Bourbon

The only imported honey bourbon where American heritage meets 18th-century Germany, Bärenjäger Honey Bourbon is a delicious blend of premium honey liqueur infused with American bourbon whiskey. Produced in Germany by Schwarze & Schlicte with over 350 years of distilling tradition, this smooth, all natural bourbon stands out from competitors.

Jefferson’s Tropics Aged in Humidity

Jefferson’s Bourbon, a pioneer in the bourbon category and well-known for its boundary-pushing approach to whiskey blending and unique maturation, has proudly debuted Jefferson’s Tropics Aged in Humidity. Jefferson’s Tropics Aged in Humidity is a fully matured Kentucky straight bourbon finished in Singapore’s extreme heat and humidity to deliver a rich, textured, and completely unique tasting experience.

Elijah Craig Barrel Proof

While Elijah Craig Small Batch is an exceptional bottle of bourbon, your dad deserves a little more. That’s where Elijah Craig Barrel Proof comes in. Like the flagship small batch bottle, every batch is slightly different. This award-winning whiskey is a potent 120-130-proof and uncut, unfiltered, and added directly to the bottle from the barrel. The result is a complex, sippable whiskey with notes of fresh leather, toffee, cinnamon, vanilla, and peppery rye spice.

Widow Jane Aged 10 Years

This 91-proof bourbon is a marriage of Widow Jane’s rarest straight bourbon. Each one was matured for a minimum of ten years in charred oak barrels. It’s made in 5-barrel batches and it’s non-chilled filtered and proofed using mineral water. The result is a complex, rich, nuanced whiskey with notes of dried cherries, butterscotch, candied orange peels, vanilla, and wintry spices.

Knob Creek 12 Year

If your dad is a fan of bourbon, he’s going to enjoy receiving a bottle of Knob Creek 12-Year for Father’s Day. This popular, small-batch, 100-proof whiskey has a mash bill of 77% corn, 13% rye, and 10% malted barley. It’s matured for at least twelve full years in new, charred American oak barrels. This results in a whiskey with notes of toasted marshmallows, vanilla beans, sticky toffee, oak, and peppery rye. It’s best when enjoyed slowly and neat.

Bib & Tucker 6 Year

If you’ve never heard of Bib & Tucker, the time is right to get on board. Your day will enjoy this 6-year-old bourbon so much that it might make you want to buy a bottle of your own. This 92-proof bourbon was matured for at least six years in charred oak barrels. It’s well-known for its flavor profile of candied pecans, vanilla beans, leather, toffee, and rich oak.

The post Best Bourbons that make great Father’s Day Gifts appeared first on Chilled Magazine.

Source: Mixology News