May 2025

National Moonshine Week is right around the corner (June 1-7) and Ole Smoky Moonshine is putting its roots on display through a weeklong campaign filled with cocktail inspiration, giveaways, and good old-fashioned Southern charm.

Chilled chats with Marketing Director Stephanie Moraine about National Moonshine Week and must mix Ole Smoky Lemonades.

Tell us about Ole Smoky and the history of Moonshine

Traditionally, moonshine has been a catch-all term for any illegal alcohol, and particularly unaged spirits. Moonshining was extremely popular during the Prohibition Era because it could be produced and sold quickly without spending months in barrels. The backwoods of Tennessee became a hotbed of moonshine production using corn mash as the main ingredient. Today, moonshine is legal and sold globally, but it maintains its heritage and down-home roots. Ole Smoky Moonshine is Tennessee’s first legal moonshine, made in the foothills of the Great Smoky Mountains from a century-old recipe.

In 2009 Tennessee law changed to allow the legal production of moonshine. Ole Smoky’s founders saw this as an opportunity in their hometown of Gatlinburg and opened the first legal moonshine distillery in East Tennessee in 2010. The team started with a 100 year-old recipe that had been passed down through generations of local families.

With Gatlinburg’s location in the heart of the Great Smoky Mountain National Park, the most visited national park in the country, Ole Smoky quickly grew as a tourist destination for millions of visitors who were looking to experience the once illicit spirit. Since its founding in 2010, Ole Smoky has expanded beyond moonshine and now has a full range of flavored whiskey, premium straight bourbon whiskey and a line of ready to drink cocktails.

Tell us about National Moonshine Week & the inspiration behind it.

Moonshine is a spirit with rich American history and National Moonshine Week is a way for Ole Smoky to celebrate that legacy and share it with the world. We’re bringing this holiday to life so others can enjoy it as well!

We’ve developed a 360-marketing campaign to bring National Moonshine Week (June 1st – June 7th) to life for the fourth year in a row. We will have point of sale material featured in stores and bars around the country as well as messaging pushed out on our social media channels to drive awareness of National Moonshine Week. This messaging will help get consumers excited to celebrate and will also include an option to enter the sweepstakes with a grand prize VIP trip to Nashville, Tennessee.

A QR code will be used to drive people to our dedicated National Moonshine Week microsite where they can enter the sweepstakes, find moonshine lemonade cocktail recipe ideas & purchase Ole Smoky moonshine merch. Not only will consumers have a chance to win a fantastic prize, but they can also get inspired to celebrate the day in bars or at home!

What should bartenders know about NMW?

Our team will be out in full force to bring National Moonshine Week to life at bars and restaurants, our distillery locations and off premise accounts throughout the country. We want everyone to celebrate this special week that’s a nod to our history!

Our cocktail focus for National Moonshine Week will be Moonshine Lemonades. Just pick an Ole Smoky Moonshine product and mix with lemonade! Great products to use are: White Lightnin’ Moonshine, Blackberry Moonshine, Strawberry Moonshine & Hunch Punch Moonshine. These Moonshine Lemonade cocktails are easy for consumers to make & enjoy at home as well as for a bartender to create and serve. It consists of 2 oz Ole Smoky Moonshine, 3 oz Lemonade. It’s delicious, refreshing and easy to make!

Talk to us about how you’re celebrating at your distillery locations.

We’ll be celebrating National Moonshine Week at our Holler distillery location with the following:

• A limited-time Lemonade Stand which will feature moonshine products (Blackberry, White Lightnin‘ and Strawberry) on display along side lemonade kits for purchase (includes cooler, mini lemonade, branded mason jar, pour lid)
• A Pam Sutton signing on 6/1 from 2-5
• A band, The Wellington, playing at the Holler on 6/7 @ 8pm

Tell us about the OS Moonshine Lemonade Cocktails.

We want to bring the taste of Tennessee to National Moonshine Week celebrations across the country with Ole Smoky Moonshine Lemonades. The goal is to transport your taste buds to the peaks of the Smokies with every Ole Smoky Moonshine Lemonade. Crafted for those craving a twist on tradition, our lemonades are not only easy to make but irresistibly refreshing. Grab an Ole Smoky Moonshine product and mix it with lemonade!

Give these Moonshine Lemonade variations a mix:

Moonshine

Blackberry Lemonade

Ingredients

• 2 oz. Ole Smoky® Blackberry Moonshine
• 3 oz. Lemonade

Preparation

1. Mix well in glass over ice.
2. Garnish with fresh lemon wedge.
3. Shine Responsibly.

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Moonshine

Strawberry Lemonade

Ingredients

• 2 oz. Ole Smoky® Strawberry Moonshine
• 3 oz. Lemonade

Preparation

1. Mix well in glass over ice.
2. Garnish with fresh lemon wedge.
3. Shine Responsibly.

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Moonshine

White Lightnin' Lemonade

Ingredients

• 1 ½ oz. Ole Smoky® White Lightnin’
• 3 oz. Lemonade

Preparation

1. Mix well in glass over ice.
2. Garnish fresh lemon wedge.
3. Shine Responsibly.

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The post We Ask Marketing Director Stephanie Moraine about National Moonshine Week June 1st – June 7th starring Ole Smoky Lemonades appeared first on Chilled Magazine.

Source: Mixology News

Hey, bartenders—Don’t miss your shot to shake up sustainability and showcase your creativity! Today is your last chance to earn cash prizes including a grand prize trip to Nicaragua and $10,000 in cash!

TODAY is the LAST DAY TO ENTER Chilled’s Sustainable Cocktail Challenge sponsored by Flor de Caña Rum.

Flor de Caña Rum is known for its commitment to eco-conscious practices.

“When I went to Nicaragua to watch the Global Finals one year, it was amazing. Flor de Caña Rum really did a lot for the group. It was more than just the competition; it was about making lasting relationships and experiencing the culture of the country where the rum is made,” shares Wendy Hodges, National Director of Chilled 100 Bartenders.

Enter now for a chance at all-expenses-paid trips and prizes.

Sustainable Cocktail Challenge Prizes

Stage 1

• The top three scores from each region (East, Central, West) will receive an all-expenses-paid trip to Miami for the Regional Finals.
• The 9 competitors will compete live for the below prizes.

Stage 2 Regional Finals Prizes

• 1st Place: $1,000 + $300 donation to Tree Nation + entry to Global Finals.
• 2nd Place: $500 + $200 donation to Tree Nation.
• 3rd Place: $250 + $100 donation to Tree Nation.

Stage 3 – Global Final

• Location: Nicaragua (2026).
• Competition: During the Global Finals, the finalists will be judged based on the criteria disclosed at the event.
• Prize Package: Round-trip airfare for two (2) to Nicaragua. Four (4) nights’ hotel stay. Ground transportation, travel insurance, and Flor de Caña distillery experience. Estimated value $5,000.
• Grand Prize: Title of World’s Sustainable Cocktail Champion 5th Edition, sponsored by Flor de Caña, plus $10,000 cash prize.

Here’s how to enter

1. Register: Visit the website at www.flordecanachallenge.com

*Upload your cocktail recipe with a photo, ingredients list, story and suggested glassware.

2. Create: Develop a sustainable twist on a classic cocktail from the Golden Age of Cocktails (1806-1919) using Flor de Caña 12 year.

3. Submit: Ensure your cocktail follows the sustainability guidelines (e.g., Fair Trade ingredients, zero waste practices). Include a brief story about your inspiration.

*Note: Bartenders/Cocktail Enthusiasts can participate. No other obligations. You don’t have to be linked to an account.

Check out the amazingly sustainable cocktails bartenders have entered so far!

Bee C

Created by Andres Labourdette

Cana de Flor

Created by Daniela Pedraza

Motor City Sour

Created by Connor Perry

The post Bartenders, Last Chance at $10k! Today is the Last Day to Enter Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum! Enter Now! appeared first on Chilled Magazine.

Source: Mixology News

The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that celebrate the spirit’s rich Haitian heritage and versatile flavor.

From bold, tropical riffs to spirit-forward sips, each cocktail shows the depth and elegance of Rhum Barbancourt through the lens of our top bartenders.

Give them a mix!

“The idea of this drink is to complement the flavors and spice of Haitian food by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the start of seasoning in many dishes, commonly a blend of herbs, garlic, and peppers but varies from household to household; I’ve used that as inspiration for the sweetener. The banana peel and herbs enhance the florality and green notes of the Rhum, as well as play into the slight spice the Rhum has on the palate and peppery notes on the finish. Both Rhum Barbancourt and *epis* represent the culture and people of Haiti. A vibrant drink to showcase the star of the show, Rhum Barbancourt. The name is a nod to Rhum Barbancourt’s original distillery and their logo.”

Rum

L'étoile (The Star)

by Makenzie Helem – Luka’s Sit and Sip / @mak_is_trash 

Ingredients

• 2 oz. Banana Peel-infused Rhum Barbancourt*
• ¾ oz. Epis Syrup**
• ½ oz. Lime Juice
• 2-3 oz. Soda Water

Preparation

1. Build in the glass (give it a little swizzle or stir to mix it together before adding ice), top with soda water and garnish with an edible flower, mint, or whatever tickles your fancy.

*Banana Peel-infused Rhum Barbancourt

---

Ingredients

• 20% Banana peel
• Rhum Barbancourt

Preparation

1. 20% banana peel by weight. Let infuse for 3-5 days.  

**Epis Syrup

---

Ingredients

• 7g parsley
• 3g mint
• 55g celery
• 75g bell pepper
• 7g ginger
• 150g mango
• 2g thyme
• 3 whole cloves
• 2g maldon salt

Preparation

1. Add 250g of 1:1 simple syrup (or if you’re feeling extra, use coconut water instead of water for an extra layer of fruity) with above ingredients to a blender.
2. Strain through a chinois.

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“This cocktail is bright, citrusy, and tropical with a light kiss of smoke from the tea liqueur, perfect for a sunny day sitting on a patio or a day at the beach. The inspiration behind this cocktail was to create something approachable but non-traditional using seasonal flavors found at my local farmers market that accentuate the tropical taste profile of this beautiful Haitian rum while providing a unique flavor profile for guests to enjoy and talk about with their friends.”

Liqueur, Rum

Between the Mangroves

by Matt Pladgeman, Lowlife Bar / @ukpladge 

Ingredients

• 1 ½ oz. Rhum Barbancourt Haitian Proof White Rum
• ½ oz. Joseph Cartron Thé Noir Fumé (Black Tea) Liqueur
• 1 oz. Woodstock Banana Water
• 4 Kumquats
• 6 Thai Basil Leaves
• ½ oz. Lime Juice
• ¼ oz. Lemongrass Syrup*

Preparation

1. First start by adding the kumquats and Thai basil to a shaker tin and then muddle the two ingredients.
2. Next, add the rest of your ingredients into the same shaker tin and add ice.
3. Seal the tin and shake vigorously until it is cold to the touch.
4. Pop your shaker tin open and pour the contents into the Collins glass (dirty dump).
5. Top with ice if needed.
6. Garnish the drink with a bushel of Thai basil placed at the back of the glass with a halved kumquat directly in front of it.

*Lemongrass Syrup

---

Ingredients

• 2x 4-inch stalks of Lemongrass
• 1 c. Sugar
• 1 c. Water

Preparation

1. Crush the lemongrass stalks with the side of a large knife to express the oils then chop the lemongrass finely.
2. Add the lemongrass, sugar, and water to a medium-sized saucepan.
3. Add the lemongrass, sugar, and water to a medium-sized saucepan.
4. Bring contents to a boil on medium to high heat while stirring occasionally to incorporate the sugar into the water.
5. Once it reaches its boiling point, turn the heat off but leave the pot on the same burner and allow the syrup to steep for 45 minutes.
6. Strain the syrup and bottle it.

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The inspiration for this cocktail was to create something that highlighted Rhum Barbancourt’s high proof without it being too abrasive for the everyday consumer. White Crème De Cacao provides sweetness while also implementing a soft texture that allows for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum. Citrus binds the flavor of the cocktail while the grated coffee bean as garnish implants a subtle bitter profile that allows for this drink to be sipped, savored, and enjoyed as a full spectrum of textures and flavors.

Liqueur, Rum

110 Degrees

by Michael George aka Daddy Long Legs  Proxi / @d.n.a.haus

Ingredients

• 1 oz. Rhum Barbancourt
• ½ oz. Cocchi Americano
• ½ oz. Giffard White Crème de cacao
• ½ oz. Fresh Lemon Juice

Preparation

1. Combine all ingredients and whip shake with pebble ice.
2. Pour into Pilsner glass and create dome with fresh pebble ice.
3. Garnish with grated coffee bean.

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“I live in bourbon country. Where I live and work, most people don’t drink much rum, and if they do, they want the flavor “hidden” as much as possible. This cocktail is meant to challenge that assumption. With this drink, I try to highlight the beautiful tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupré Barbancourt and his company have bottled for over 150 years! I didn’t want to do much to the rhum, just truly highlight the best aspects and make a lovely tropical ‘old fashioned’ type cocktail for the summer.”

Rum

Haitian Punch

by Connor Perry – The Last Word / @connorthebartender

Ingredients

• 2 oz. Rhum Barbancourt Haitian Proof
• ½ oz. Mango Habanero Syrup*
• ½ Lime (cut into quarters)
• 1 piece of mango from the syrup 
• Slice of Habanero (optional)

Preparation

1. Add one quarter of a lime to a rocks glass and squeeze another quarter into the same glass.
2. Add one chunk of mango reserved from the syrup and a sliver of habanero if using.
3. Muddle thoroughly.
4. Add ½ oz. of the syrup and 2 oz. of Rhum Barbancourt 110 and stir.
5. Add freshly cracked ice and stir for 10-12 seconds, adding more ice as needed.
6. Garnish with a lime wedge and a chunk of mango.
7. Enjoy responsibly!

*Mango Habanero Syrup

---

Ingredients

• 300 g of white sugar
• 300 g of (frozen) mango chunks
• 1-2 habaneros (deseeded)

Preparation

1. Layer all of them in a container and refrigerate overnight.
2. The next day, add about 1-1 ½ oz. of hot tap water to the syrup, stirring the undissolved sugar from the bottom until the sugar is fully dissolved.
3. Strain, reserving the syrup and the fruit in different containers.

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“My cocktail, ISLAND OF LOST SOULS enhances the delicious floral and citrus notes of Barbancourt Haitian Proof White Rum. It’s lovely, tropical, and refreshing! You can just feel the island breeze in every sip!”

Liqueur, Rosé Wine, Rum, Sparkling Wine

Island Of Lost Souls

by Paula Lukas – Freelance Bartender and Beverage Consultant / @paualukas27 

Ingredients

• 2 oz. Rhum Barbancourt Haitian Proof White Rum
• 1 oz. Giffard Lichi-Li Liqueur
• ½ oz. Yuzuco Yuzu Super Juice
• 2-3 oz. Sparkling Rosé

Preparation

1. Combine liquid ingredients except for sparkling rosé in a shaker with ice.
2. Shake and fine strain into a large coupe.
3. Top with sparkling rosé and garnish with an edible flower.

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The post The Chilled 100 Bartenders Create Haitian-Inspired Cocktails using Rhum Barbancourt appeared first on Chilled Magazine.

Source: Mixology News

Between long nights, fast-paced service and nonstop multitasking, your workday can quickly become a full-on sensory overload.

Taking even a few quiet minutes between shifts can help you reset your nervous system and show up sharp for Round 2. These bite-sized mindfulness techniques consider your need to balance high energy with low time commitment.

Box Breathing for a Shot of Calm

This breathing technique regulates your breath and nervous system while instantly calming you. Visualize a square and inhale for four counts, then hold for four more, exhale for another four and hold for a final four count. Repeat a few rounds while leaning against the kitchen counter or the break room wall. You’ll feel more grounded than a whiskey sour with egg white.

Quick Gratitude Reset

Gratitude shifts your mood on demand—you don’t have to journal. Mentally review at least three things you’re grateful for—like your go-to regular who tips $50 on $20 tabs or finally nailing that Ramos Gin Fizz. Gratitude rewires your stress loop.

Focus on One Sip

Turn a tiny habit into a mindful moment. Whether it’s water, tea, or a flat soda you forgot about, take one sip, purposefully noticing the temperature and taste. These sensory aspects can be meditative, even if the drink’s not your favorite. As a bonus, you’ll hydrate.

Practicing daily meditation for eight weeks can dramatically improve your mood and reduce anxiety.

Use a Mantra

Repeating a phrase can interrupt mental spirals. Try something like, “I’ve got this,” or, if you’re feeling spicy, “They can wait.” A quick mantra gives you a mental anchor, especially after dealing with demanding customers.

Do a One-Minute Body Scan

A body scan reconnects you to yourself when the hustle takes over. Start at your feet and work your way up, noticing where you hold tension. You don’t need to fix anything—merely observe. This practice gets you out of autopilot mode, so you’re not running on stress fumes by nightfall, and it improves your sleep so you feel energized for the next shift.

Reset with a Power Pose

Your body’s position in space boosts confidence and presence. Find a quiet moment, even if you have to step into the broom closet. Stand tall, roll your shoulders back and breathe deep. Two minutes in a power pose can help you walk back onto the floor with your head high, even if your feet are screaming.

Alternatively, try some yoga poses, such as shoulder rolls, shrugs, a big spine stretch—until it cracks like a glow stick—or a body tapping session, using compression to wake up tired muscles and relieve aches.

Wash Your Hands with Intention

Turn a routine task into a mindful pause. Instead of rushing through it, slow down. Feel the water’s temperature, the soap’s lather, the scent, and the sound. Concentrate only on your hands and breath. It’s a natural reset built into your day—no one will question why you’re doing it. Surgeons use hand-washing as a pre-work meditation, so you can too.

Use Music Like Medicine

Sound can instantly shift your mental state. Pop in one earbud and play a song that either chills you out or hypes you up—whichever you need more. Music regulates your blood pressure, mood and energy faster than most mindfulness tools, and it’s more fun than deep breathing when you’re short on patience.

A Glass Half Full

The goal of mindfulness isn’t necessarily to reach enlightenment so you can be Zen all the time. It’s about giving your nervous system a minute to adjust so you can do what you do best—serve, create, and thrive. Pick one or two natural-feeling techniques to build your between-shift ritual.

The Balanced Bartender with Mia Barnes

Crafting the perfect cocktail is an art, but true mastery lies in balance—not just of flavors, but of creativity, precision, and passion. In a profession where long hours and high-energy are the norm, maintaining balance both behind the bar and in life is essential. The Balanced Bartender will help guide bartenders toward a healthier, more balanced lifestyle. Stay in tune with your mind, body, and spirit.

The post 8 Mindfulness Techniques for Hospitality Professionals Between Shifts appeared first on Chilled Magazine.

Source: Mixology News

After graduating valedictorian from film school, James Sunshine arrived in L.A. with no job, no car, and an overdrawn bank account—but quickly began building his career from the ground up.

Photos by Wes Klain

He cut his teeth in reality TV as a longtime story producer on hit shows like Big Brother and Hell’s Kitchen, before pivoting to indie film. During the height of the 2020 lockdowns, he wrote, directed, and edited his debut feature Coronavirus Conspiracy—a Lionsgate-distributed satire that became the first union-approved independent film shot in L.A. post-lockdown.

Sunshine brings that same storytelling savvy to everything he touches—whether it’s finding the emotional arc in reality TV chaos or crafting richly layered roles in award-winning shorts like Adolf Silverstein and Curiosity.

His latest project, Killing Mary Sue, is a genre-bending action thriller starring Sierra McCormick (American Horror Stories), Dermot Mulroney (Chicago Fire), Sean Patrick Flanery (Nefarious), and Martin Kove (Cobra Kai), among others. Audiences will get an early look at the film during the Independent Filmmakers Showcase at the L.A. Film Fest, running May 14–25, 2025, at Regal Stadium Cinemas 14 / L.A. LIVE. Tickets and the full festival guide are available now at www.IFSfilm.com.

Already generating buzz, Killing Mary Sue has been nominated for Best Picture at IFS, with McCormick and Mulroney earning Best Actress and Best Actor awards for their performances. Set for release in June 2025 via Samuel Goldwyn Films, the film follows a corrupt senator who plots to eliminate his burnout stepdaughter to gain political sympathy—only for the plan to backfire when she discovers her untouchable talent for assassination. Packed with dark humor, absurdist twists, and a wildly entertaining ensemble, Killing Mary Sue cements Sunshine’s status as an indie filmmaker to watch.

We caught up with Sunshine to talk about Killing Mary Sue, his creative process, guilty pleasures, and the one drink he refuses to make at home.

Tell us about the projects you are working on.

This summer I’m gearing up for the release of my next feature film, Killing Mary Sue. It’s an action/comedy starring Sierra McCormick, Dermot Mulroney, Jake Busey, Sean Patrick Flanery, and just a ton of other killer cast members. I can’t tell you how ready my team and I are to share this project with the world. When this film first came together, my producers and I set out to make something silly, edgy, action packed, and with a little bit of heart. I’m grateful for all of their guidance in bringing that spirit to life. We’re premiering the film at the Los Angeles Film Festival, where we won Best Actor, Best Actress, and are still in contention to win Best Picture. Lots of exciting things going on right now!

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

I’m the kind of guy who really never stops working or even stops thinking about working. With my downtime I’m always writing new scripts, new ideas, or watching new films (which for my line of business is kinda work, right?). That all being said, I do force myself to get to the gym often.

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

I’ll take a cheap meal and enjoy it just as much as an expensive one. Chick-fil-A is my guilty pleasure. I grew up in a small town in Maine where we didn’t have many fast-food options and my entire perspective on what fast-food could be changed after arriving in a big city. But generally, I’ve also been on a big Korean BBQ kick lately.

What types of dishes do you typically order?

Give me a rare steak. I’m also a sucker for some chicken wings.

Any favorite bars?

I like atmospheric and low energy dive bars. Places that don’t call attention to themselves. Those are the spots where you don’t need to fight your way through a crowd and can actually have a conversation.

What drinks do you order when out? Favorite drink?

I’ll typically go for wine or cocktails. Chardonnay or Moscato are my favorite wines. I’ll even order a Moscato with my entree despite the fact that the waiters will always remind me it’s supposed to be a dessert wine. For cocktails, I’ll usually go for a Moscow mule.

Do you prepare drinks at home?

I don’t know the first thing about how to prepare drinks. I got a muddler once at a workplace Christmas party and someone had to explain to me what it was.

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

At home, I always just go for the wine. If you couldn’t tell from the last question, I need to keep it simple when I’m at home.

Have you ever been a bartender?

I would be a horrible bartender. A fun fact about me is that I didn’t actually have my first alcoholic drink until I was twenty-five, and I feel like I’ve been playing catchup ever since trying to wrap my head around the complexities of it all.

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

Denis Villeneuve, Kenny Hotz, or Bryan Danielson. Yes, those are three very different people, and I admire them all.

The post Chillin’ With James Sunshine appeared first on Chilled Magazine.

Source: Mixology News

Chef Juan Meza, the Chef de Cuisine at Rosewood Baha Mar in Nassau, Bahamas, brings a wealth of knowledge and passion for Mexican flavors to the resort’s culinary offerings, especially at the signature restaurant, Costa.

With a rich background steeped in regional Mexican cuisine and a deep appreciation for agave spirits, Chef Meza seamlessly incorporates mezcal and tequila into his dishes and cocktails. His unique ability to blend the complex flavors of mezcal with inventive coastal cuisine has made him a sought-after expert in the field. As one of the leading chefs exploring the versatility of agave spirits, Chef Meza has developed a reputation for crafting memorable experiences that highlight the depth of these spirits.

We asked Chef Juan to share his insights on the growing popularity of mezcal, its differences from tequila, and how he incorporates it into both food and cocktails.

As someone with deep knowledge of regional Mexican flavors, how did your passion for agave spirits like tequila and mezcal begin, and what keeps you fascinated by them today?

My passion for agave spirits like tequila and mezcal developed naturally through my experience as a chef, where I explored their versatility both in the kitchen and beyond. Tequila and mezcal are not just ingredients for cocktails; they are deeply rooted in Mexican culture and can enhance gastronomy in surprising ways. For example, mezcal’s smoky complexity pairs beautifully with seafood dishes, while an aged tequila adds sweet, caramelized notes that elevate desserts. The ability to experiment with these flavors and textures keeps me constantly inspired and eager to discover new culinary applications.

Mezcal is quickly gaining popularity, especially as people discover its smoky, complex flavors. What do you think is driving this growing interest in mezcal?

Several factors are fueling the rise of mezcal’s popularity. Unlike other spirits, mezcal offers a wide range of flavor profiles, from intensely smoky to floral and fruity, depending on the type of agave and production process.

Consumers increasingly appreciate artisanal and handcrafted products, and mezcal’s traditional production methods align with this trend. Bartenders have embraced mezcal in innovative cocktails, showcasing its depth and versatility. With more events, tastings, and social media exposure, people are becoming more familiar with mezcal and its cultural significance. Additionally, as people seek deeper connections with food and drink, mezcal has become a gateway to exploring Mexico’s rich history, traditions, and gastronomy.

Mezcal and tequila are both made from agave, but they have distinct differences. Can you break down the key distinctions between the two and how they impact the way they’re enjoyed in cocktails and cuisine?

While both spirits come from agave, their production processes and flavor profiles differ significantly. Tequila is made exclusively from blue agave (Agave tequilana), resulting in a more uniform and recognizable flavor. Mezcal, on the other hand, can be crafted from over 30 different agave varieties, such as Espadín, Tobalá, and Arroqueño, each contributing unique flavors and aromas.

Tequila is typically produced using industrialized methods, whereas mezcal follows a more traditional process, often involving pit-roasting the agave, which imparts its signature smoky character. Tequila’s bright, clean taste makes it ideal for classic cocktails like margaritas, while mezcal’s smoky depth adds complexity to both cocktails and savory dishes. Mezcal’s boldness enhances grilled meats, while tequila pairs well with citrus-forward and refreshing dishes.

When it comes to selecting the right bottle of mezcal or tequila, what should someone look for, especially if they’re new to agave spirits? Are there certain regions, agave types, or aging processes that stand out?

When choosing a tequila, always look for bottles labeled “100% agave” to ensure purity and high quality. For mezcal, the agave variety plays a big role in flavor. If you’re new to mezcal, Espadín is a great starting point—it’s the most common and accessible variety, offering a well-balanced profile.

Jalisco is the most famous tequila-producing region, known for its smooth and refined expressions. Oaxaca is the heart of mezcal production, but excellent mezcals also come from Durango, San Luis Potosí, and other states, each offering distinct regional characteristics.

The aging process also plays a role in selecting the right bottle. Blanco tequila is unaged and crisp, ideal for cocktails. Reposado tequila, aged for at least two months, has a smoother character with hints of oak. Añejo tequila, aged for at least one year, develops rich, complex flavors best enjoyed neat.

You’ve mentioned the importance of pairing mezcal and tequila with the right food. What are some of your favorite pairings, and why do certain spirits complement specific dishes so well?

Pairing agave spirits with food enhances both elements, creating a more immersive experience. Mezcal’s smokiness beautifully complements seafood dishes like ceviche, grilled octopus, and shellfish, adding depth without overpowering delicate flavors. Añejo tequila, with its sweet caramel notes, pairs perfectly with desserts like churros, flan, or dark chocolate. Reposado tequila, with its slight oakiness, enhances the flavors of rich, spicy dishes like mole or cochinita pibil.

Mezcal is often savored slowly, but what’s the best way to drink it to truly appreciate its flavors? Can you share some tips on how to properly enjoy mezcal, especially for newcomers?

Drinking mezcal is about mindfulness and appreciation. The best way to enjoy it is by sipping slowly—taking “little kisses” (besitos) rather than drinking it in one gulp. Take a small sip and let it coat your palate. Breathe through your nose as you sip to take in the full aroma. Hold it in your mouth for a few seconds to experience the complexity of flavors. Swallow slowly, then exhale gently through your mouth to fully appreciate the smoky and earthy notes. This method helps new drinkers ease into mezcal’s boldness while truly savoring its depth.

Mezcal is known for its versatility in cocktails. What’s your favorite mezcal-based cocktail to make, and what makes it special?

There are many mezcal cocktails I love, but two stand out. The first is a Tamarind Mezcal Cocktail, which was one of the first mezcal drinks I tried. It perfectly balances sweet, tart, and smoky flavors with tamarind pulp, Espadín mezcal, and a hint of fresh lime. It’s refreshing yet complex, making it a great introduction to mezcal for beginners. The second is a Mezcal Negroni, a modern twist on the classic cocktail. It swaps gin for mezcal, creating a bold yet balanced drink. The smokiness of mezcal, the bitterness of Campari, and the sweetness of vermouth work harmoniously to enhance each other’s flavors, making it a favorite among mezcal enthusiasts.

About Chef Juan Meza

“Rosewood Baha Mar’s Chef de Cuisine, Juan Meza, joined the hotel in 2018, leading the team at restaurant Costa. Drawing from his Mexican upbringing and culinary experiences, Juan crafts coastal dishes with unique Mexican flavors. His early career in Toluca’s local restaurants sparked his passion for hospitality. After studying International Gastronomic Business Administration and working at Hotel Barcelo Riviera Maya and Grand Velas’s Cocina de Autor, Juan honed his skills with award-winning Chef Xavier Perez Stone at Axiote. At Costa, Juan blends his Mexican heritage with fresh Bahamian produce to create flavorful, inventive dishes.

About Rosewood Baha Mar: A beautiful oceanfront destination located on the pristine white sands of Cable Beach, Rosewood Baha Mar offers travelers a refined, tropical escape with 226 guest rooms that epitomize Caribbean glamour. Suites and ocean-side villas include custom butler service, and the Oceanside Six-Bedroom Villa offers an elegant escape with a private infinity pool set on the stunning shoreline.

The private, tri-level Cabana Pool and the Lagoon Pool offer resort guests total serenity with luxury cabanas and dedicated pool attendants, while a whirlpool is tucked away amid gently swaying bamboo trees. Guests can enjoy five signature dining venues within the resort, including Café Boulud The Bahamas, led by globally renowned Chef Daniel Boulud, and Costa, a premier dining option offering coastal cuisines with intriguing Mexican flavors, led by Chef de Cuisine Juan Meza. Sense, A Rosewood Spa, is a sanctuary that honors the traditional healing practices of Bahamian culture through the Lost Remedies treatments.

Rosewood Baha Mar has partnered with The Bahamas Reef Environment Educational Foundation (BREEF) to offer fun, educational programs for guests centered around the Coral Reef Sculpture Garden, a habitat for marine organisms, created by local Bahamian artists and home to the world’s largest underwater sculpture and living art gallery.

“Much more than a relaxing Caribbean vacation, Rosewood Baha Mar is a playground for tastemakers, artists, and voyagers.”

The post Ask a Mezcal Expert: Chef Juan Meza at Rosewood Baha Mar appeared first on Chilled Magazine.

Source: Mixology News

Heaven Hill Distillery, America’s largest family-owned distillery, has launched the Family Farms First initiative in partnership with Farm Rescue to support family-owned farms.

This announcement coincides with the release of the Second Edition of Heaven Hill Grain to Glass Kentucky Straight Bourbon Whiskey, a small-batch bourbon that reflects the distillery’s dedication to family, quality, and craft.

The 2025 release features Beck’s 6225 corn seed, grown by Peterson Farms in Central Kentucky. The mashbill—52% corn, 35% rye, and 13% malt—has a higher rye content than the distillery’s traditional recipe. Aged six years at the Cox’s Creek rickhouse, the bourbon is non-chill filtered, barrel strength, and bottled at 105 proof, emphasizing the value of locally grown ingredients and expert craftsmanship.

“In 2017, we embarked on a journey to create a one-of-a-kind Grain to Glass Whiskey by partnering with family-owned seed companies and farms,” said Max Shapira, Executive Chairman of Heaven Hill Brands.

“These innovative mash bills feature hand-selected, unique grain varieties grown locally by Kentucky family farms. Heaven Hill Grain to Glass is a testament to the important legacy of family farmers, who are the lifeblood of our country.”

As Heaven Hill nears its 90th anniversary in December 2025, the launch of the Family Farms First initiative highlights the company’s enduring support for fellow family-owned businesses—particularly those in agriculture. The program kicks off in partnership with Farm Rescue, a nonprofit that aids farmers and ranchers facing significant challenges such as natural disasters, injuries, or illness. Since 2005, Farm Rescue has delivered free services like planting, harvesting, commodity hauling, and livestock feeding to more than 1,000 family farms across eight states.

“Farm Rescue’s mission is to keep family farms intact during times of crises,” said Bill Gross, Founder and President of Farm Rescue.

“Family farms, which make up 97% of U.S. farms, are vital to sustaining our communities and our future. Our collaboration with Heaven Hill Grain to Glass will bolster our ability to provide essential support to more farm families, ensuring they can continue their operations and sustain their livelihoods.”

Tim Sullivan, Executive Director of Farm Rescue, added, “Support from companies like Heaven Hill profoundly impacts our capacity to assist family farms in need. Their commitment to quality and community resonates deeply with our mission, and we are grateful for their partnership.” A portion of every sale of Heaven Hill Grain to Glass – up to $100,000 annually – will be donated to Farm Rescue.

“We are honored to partner with Farm Rescue as part of our Family Farms First initiative,” continued Shapira.

“Their efforts align perfectly with our values at Heaven Hill, where we understand the dedication and resilience needed to keep a family business thriving for generations. This investment will make a meaningful impact on the lives of those who sustain our communities and our way of life.”

With every bottle of the Heaven Hill Grain to Glass, consumers are not only enjoying a world-class whiskey but also directly supporting the families who cultivate the land it comes from—a bold spirit with a bold mission. Heaven Hill and Farm Rescue are working to ensure that American farm families don’t just survive, but thrive, for generations to come.

For more information about Heaven Hill Grain to Glass, visit: heavenhilldistillery.com/grain-to-glass

For more information about Farm Rescue, visit: farmrescue.org

About Heaven Hill Distillery

Founded in Kentucky by the Shapira family in 1935, Heaven Hill Distillery continues its legacy as one of the foremost American Whiskey producers. Heaven Hill has cultivated the traditions and history of America’s Native Spirit with its fierce independence, passionate family ownership, dedication to quality, and thoughtful innovation. Today, Heaven Hill Distillery maintains over 2 million barrels aging in nearly 70 warehouses throughout Nelson and Jefferson Counties. It is home to an award-winning collection of American Whiskeys including Elijah Craig Bourbon, Larceny Bourbon, Evan Williams Bourbon, Pikesville Rye Whiskey, Rittenhouse Rye Whisky, Parker’s Heritage Collection, and Old Fitzgerald along with its extensive Bottled-in-Bond label collection.

Heaven Hill Distillery currently holds the title of 2024 and 2023 Whisky Magazine Distillery of the Year and 2023 World’s Best Small Batch Bourbon from the Icons of Whisky, as well as the 2022 Large Spirits Producer of the Year from the Ascot Awards. Heaven Hill Distillery held the title of 2020 Whisky Advocate Whisky of the Year, the second Whisky of the Year for Heaven Hill Distillery in the past four years. In 2019 Heaven Hill Distillery was named San Francisco World Spirits Competition Distillery of the Year, Best in Show Whisky, and previously held the titles of 2018 San Francisco Spirits Word Spirits Competition Best Bourbon, 2016 Whisky Magazine Distillery of the Year. Heaven Hill reminds everyone to think wisely, drink wisely®.

The post Heaven Hill Releases 2025 Grain to Glass Bourbon and Launches Family Farms First Initiative appeared first on Chilled Magazine.

Source: Mixology News

Our Drink of the Week is the Raspberry Blanche Cooler made with Blanche Armagnac—A Timeless Spirit with a Modern Twist

Looking for a fresh alternative to vodka, rum, or tequila?

Meet Blanche Armagnac. Officially recognized as an A.O.C. (Appellation d’Origine Contrôlée) since 2005, this pure, unaged grape spirit from Gascony brings elegance and character to any cocktail.

With its crisp, clean profile, Blanche Armagnac is perfect for summer sipping. Whether you’re crafting a refreshing spritz, a twist on a margarita, or something uniquely your own, this versatile spirit adds a touch of France in every pour!

Fortified Wine, Liqueur

Raspberry Blanche Cooler

Ingredients

• 3 oz. Delord Blanche Armagnac
• 2 oz. Jahiot Crème de Framboise Liqueur
• 1 oz. Fresh Lemon Juice
• 2 oz. Club Soda

Preparation

1. Add Blanche Armagnac, liqueur, and fresh lemon juice to a cocktail shaker filled with ice.
2. Shake well until chilled, then strain into a glass filled with ice.
3. Top with a splash of club soda and garnish with raspberries, lemon slices, and a sprig of mint!

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The post Raspberry Blanche Cooler appeared first on Chilled Magazine.

Source: Mixology News

Beverage Manager Chase Lanier isn’t just a rum enthusiast; he’s a “rummelier,” a title that reflects his deep expertise in the world of rum.

Photos by Sorry Charlie’s

Much like a sommelier guides guests through wine, Lanier offers insights into rum’s diverse regional styles, production techniques, and flavor profiles. At The Bamboo Room in Savannah, Georgia, Lanier is redefining how we experience this often-overlooked spirit.

Lanier’s journey into rum was born out of opportunity. “Honestly, it was all about circumstances. Sorry Charlie’s opened a lot of doors,” he shares. His time at The Bamboo Room Tiki Bar, where his general manager saw his potential, allowed him the freedom to explore rum’s complexities. “That experience gave me the space to dive deeper into rum,” Lanier explains.

With over 200 rums behind the bar, Lanier’s approach to curating the collection balances tried-and-true favorites with adventurous new options. While he’s a fan of established brands like Foursquare and Ten to One, he also welcomes rare and funky bottles.

“Having that diversity is part of the fun when guests come in – if they say they don’t like rum, then I can turn it around and show them a rum they may like because we have so many different flavor profiles in house,” Lanier says.

To help guests find their perfect rum, Lanier has developed a series of questions based on their preferences. If you’re a bourbon drinker, he suggests Barbados rums like The Real McCoy 12, known for their complexity and spice notes. Tequila lovers will enjoy Blanc rums from Martinique, while those with a sweet tooth can try Ron Zacapa Centenario. Lanier also highlights the “funky” Jamaican Hampden Estate rum for adventurous guests.

One misconception Lanier often encounters is that rum is overly sweet or only suitable for frozen beach drinks. “Rum is much different than any other spirit – the variety and wide range of taste and flavors that you get out of rum sets it apart,” he says.

“Especially alongside tequilas or bourbon, if a guest blind tests rum, they might easily mistake it for another type of spirit.”

Though tiki is a central theme at The Bamboo Room, Lanier’s cocktails transcend typical tiki fare. One standout creation was a rum-based Old Fashioned, made with mezcal, Japanese chili, lime bitters, and cherry wood smoke, a deceptively simple drink with a complex flavor profile.

Lanier’s passion for rum also extends to its history. He is a self-proclaimed history nerd, and he gravitates toward products with compelling backstories. But above all, he values the guest experience. “It’s about helping someone find something they like and maybe introducing them to a new favorite,” he explains.

Looking ahead, Lanier is optimistic about rum’s future. He predicts that, much like tequila’s recent rise, rum will experience a similar surge in popularity.

“I think the future of rum is wide open,” Lanier says. “Rums that we’ve been carrying since day one are popping up in bars, and I expect to see them more on cocktail menus in fine dining and chain restaurants.”

With his deep knowledge of the spirit and a laid-back, guest-first approach, Lanier is helping to shift perceptions around rum, one cocktail at a time. At The Bamboo Room, every pour tells a story, and thanks to Lanier’s passion and palate, more people are discovering that rum isn’t just worth sipping, but worth celebrating.

The post Chase Lanier: The Rummelier Shaping a New Era for Rum appeared first on Chilled Magazine.

Source: Mixology News

Mike Manning is an American actor, producer, and activist who first rose to prominence on MTV’s The Real World: D.C. in 2009.

Born on April 12, 1987, in Fort Lauderdale, Florida, he spent his childhood between Florida and Colorado, where his passion for acting began in high school theater.

Following his reality TV debut, Manning transitioned into scripted roles, notably portraying Nick Swift in Disney Channel’s Cloud 9. He has since appeared in series such as Teen Wolf, Hawaii Five-0, This Is Us, and Days of Our Lives. His film credits include Love Is All You Need?, Son of the South, and The Way Out.

As a producer, Manning has worked on socially conscious projects like the documentary Kidnapped for Christ, which premiered at Slamdance, and the Emmy-winning digital drama The Bay. He earned two Daytime Emmy Awards—one for producing The Bay in 2020 and another in 2021 for his supporting role as Caleb McKinnon in a daytime fiction program.

An openly bisexual advocate, Manning has been involved with organizations like the Human Rights Campaign and Boo2Bullying, using his platform to support LGBTQ+ rights and youth empowerment.

We caught up with Mike to chat about his favorite bars, home bar essentials, and the one person he’d love to share a drink with—Jesus.

Tell us about the projects you are working on.

I’m currently part of a new daytime drama on CBS and Paramount+ called Beyond the Gates. The show centers around the Dupree family and takes place in an affluent community right outside of Washington, D.C. “Smitty” (my character) is an ex-investigative reporter who is itching to get back into the field after taking a couple years off to adopt kids. The show is having an incredible response so far from daytime fans and we have a ton more drama to come.

I also just wrapped a film called “Eyes in the Trees” with Oscar-winner Sir Anthony Hopkins, Jonathan Rhys Meyers and Ashley Greene. I co-wrote the film and it’s loosely inspired by the classic book “The Island of Dr. Moreau” by H.G. Wells. We had a blast shooting in the jungles of Thailand, and I’m stoked for the works to see the final film.

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

I’m a Colorado boy at heart, so I love spending time outdoors – hiking, snowboarding, skiing, kayaking, boating, fishing, you name it. My favorite thing to do is to play with my two big dogs “Brando” (for Marlon Brando) and “Jake.” They’re both pit bulls and the sweetest dogs a guy could ask for.

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

When going out to eat, I enjoy going places I’ve never been before, especially if I’m with someone who knows the menu and can make recommendations. I like trying new things. I prefer seafood, sushi, or anything that’s a creative fusion of a traditional style with a modern twist. Places with unique cocktails and bartenders who take pride in their creations are a big bonus.

What types of dishes do you typically order?

I try to eat healthy, so I’ll usually go for the chicken or fish, with veggies and a healthy starch like sweet potatoes instead of bread. Sometimes it’s not as fun, but with the roles I’m playing these days, people expect me to be in shape. I can either try to eat on the healthier side or grind it out in the gym even harder. I don’t really eat pork and try to limit the beef. I’ll eat locally sourced beef or cows I know were treated humanely, but I’m not one to go for a fast-food hamburger. The older I get, the more respect I have for the “art form” that is a well-prepared dish. I know a few chefs and it’s admirable how much pride they put into their work.

Any favorite bars?

In Los Angeles, I go back and forth from preferring dive bars and trendy nightlife bars. Right now, my favorites are The Roger Room in West Hollywood, Melrose Umbrella Company on Melrose Ave, E.P. & L.P. if you want a rooftop vibe, Skybar at Mondrian for private events, Spire 73 if you want a date night that basically sits in the clouds.

I moved to Atlanta recently for the CBS show and went to a speakeasy yesterday that I liked. It’s called Eleanor’s and it’s back through an ice cooler door in a restaurant called Muss & Turners.

In New York I like Casa Cipriani for the view and the bellinis. I would list more, but New York has so many good bars and speakeasys it’s hard to choose.

Internationally I like the Fado bars in Lisbon. As I understand it, Fado is a type of music people would sing to sailors as they set off in their ships. Today, there are rows of bars that keep the tradition alive. It’s magical. We went to Clube de Fado, but there are dozens of good ones to choose from. And then of course, if anyone reading is a Scotch drinker, you need to go to Edinburgh, Scottland and bounce around the whiskey bars.

What drinks do you order when out? Favorite drink?

It all depends on the occasion. I’m a big fan of pairing the drinks with whatever the night calls for. If it’s a dinner with friends, I’ll experiment with specialty craft cocktails or different wines. I typically stick to red wine. I’m not really a white wine drinker. And then if it’s a “night out,” I’ll start my night with an espresso martini and move towards vodka, tequila or gin and soda. I rotate. I also love negronis and a good old fashioned.

My favorite evening-starter drink at the moment is a beverage called BOMANI. Sometimes when I go places, the espresso martinis are inconsistent, so I’ll check if they have Bomani. Their Vanilla Espresso Martini is my favorite. It comes in a can and more bars are carrying them now.

Do you prepare drinks at home?

Yes. I love hosting game nights or dinners or small hangs at the house. Most of the time I’d rather do that than go out. So, I always make sure I have “the supplies” for people (or me) to make whatever anyone might want. Sometimes I’ll have themed parties, so obviously the drinks reflect the vibe. Or I’ll let people pick whatever they want.

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

We put a custom bar in the kitchen when we moved in. We’re pretty serious about our hosting. Usually, we have at least a couple types of vodka, gin, and tequila. And then we’ll have a rum, some beer, seltzers, mixers…. And then 25 different whiskeys. We also have a wine fridge with dozens of reds. And then of course a case of Bomani for people if they want an espresso martini. I feel like now everyone is in their “espresso martini era.” People who never used to drink those start the weekend with one.

Have you ever been a bartender?

No, I haven’t, but I was a waiter in college, so I know a bit about the different drinks people order. I have several friends who are bartenders, so I know making really impressive drinks is an art.

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

I mean, I think I have to say Jesus. Is that an acceptable answer? I’d order water and ask him to please turn it into wine. Because wouldn’t you want to know WHICH wine Jesus chooses when he does the “water into wine” thing? Also, Jesus, I have some questions…

The post Chillin’ With Mike Manning appeared first on Chilled Magazine.

Source: Mixology News