Mixology News

Batched cocktails are a great host’s secret weapon.

This Thanksgiving, mix up any of the cocktails below and keep your guests happy all evening long!

Hard Cider, Rum

Diplomatico Cider & Spice

by @diplomaticorum

Ingredients

• 12 oz. Diplomatico Mantuano
• 4 oz. Velvet Falernum
• 40 oz. Cloudy Apple Cider
• 1 oz. Aromatic Bitters

Preparation

1. Combine ingredients in a large pitcher or container.
2. Pour serve amount into an ice-filled shaker tin, shake until cold & strain into an ice-filled glass.
3. Garnish with apple slice.

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Fortified Wine, Red Wine

Rosa Spiced Sangria

by @rosa_regale

Ingredients

• 3 bottles of Rosa Regale Red
• 3 cups Cranberry Juice
• 1 ½ cups Blood Orange Juice
• ¾ cup Mulling Spice Syrup
• 3 cups Fresh Cranberries
• 3 blood Oranges, sliced

Preparation

1. Mix the bottles of Rosa Regale Red, cranberry juice, blood orange juice, and mulling spice syrup in a large pitcher or punch bowl.
2. Add the cranberries and blood orange slices.
3. Serve in wine glasses and garnish each glass with additional fruit, a cinnamon stick, and a star anise.

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Whiskey

Proper Cider

by @properwhiskey

Ingredients

• 12 oz. Proper No. Twelve Irish Whiskey
• 18 oz. Warm Apple Cider
• 6 Cinnamon sticks (optional, for garnish)

Preparation

1. Combine the warm apple cider and Proper No. Twelve in a large pitcher or pot.
2. Stir well to mix.
3. Pour into individual glasses and garnish with a cinnamon stick in each glass (if desired).

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Liqueur, Tequila

Prickly Pear Margarita

by @flechaazultequila

Ingredients

• 2 cups Flecha Azul Reposado
• 1 cup Triple Sec
• 1 cup Lime Juice
• ½ cup Prickly Pear Syrup

Preparation

1. Add all ingredients to a pitcher, fill with ice and stir well.
2. Serve and enjoy!

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Whiskey

Woodford Reserve Hot Toddy

by @woodfordreserve

Ingredients

• 8 oz. Woodford Reserve Bourbon
• 8 oz. Amaro
• 4 oz. Rich Honey Syrup
• 32 oz. Hot Water

Preparation

1. Add ingredients to a heat tolerant pitcher or pot.
2. Stir in hot water to combine.
3. Garnish with a lemon peel studded with cloves.

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Liqueur, Tequila

Ultra Pumpkin Rompompe

by @herradurateq

Ingredients

• 16 parts Herradura Ultra
• 8 parts Rumchata
• 8 parts Pumpkin Crème Liqueur
• 4 parts Dulce De Leche

Preparation

1. Combine all the ingredients in a mixing glass with ice, stir and strain into a rocks glass and garnish with cinnamon stick.

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Gin

Spanish E&T

by @empress1908gin

Ingredients

• 8-10 oz. Empress 1908 Indigo Gin
• 20 oz. Premium Tonic Water
• 8 dashes Angostura Bitters
• Cinnamon Sticks
• Whole Star Anise
• Whole Cloves
• Dehydrated Grapefruit

Preparation

1. Combine ingredients in a large punch bowl with ice.
2. Adjust quantities to desired strength/flavor.
3. Stir, serve, and enjoy!

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Photo by Carnelian Cooks

Tequila

Tequila Sunrise

by @dulcevidatequila

Ingredients

• 1 750 ml bottle of Dulce Vida Pineapple Jalapeño 
• 1.5 cup Fresh Lime Juice
• 1.5 cup POG Juice
• 1-1.5 cup Water
• Grenadine, for topping

Preparation

1. In a pitcher, add your Dulce Vida Pineapple Jalapeño with fresh lime juice, POG juice and water.
2. Stir until combined.
3. Place in the fridge for at least 1 hour.
4. When ready to enjoy, serve in glasses filled with ice.
5. Top with your desired amount of grenadine.
6. Garnish with a cherry and a lime wheel.

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Sparkling Wine, Vermouth, Whiskey

Easy, Now Party Punch

by @fraserandthompsonwhiskey

Ingredients

• 4 ounces Fraser & Thompson North American Whiskey
• 1 cup Pomegranate Juice
• Zest of 1 Orange
• 1/2 cup Freshly Squeezed Orange Juice
• 1 (750 ml) bottle Prosecco or Sparkling Wine, chilled
• Arils from 1 Pomegranate

Preparation

1. In a large pitcher, combine Fraser & Thompson, pomegranate juice, orange zest and orange juice.
2. Chill until ready to serve.
3. Just before serving, add ice to the punch bowl and pour over the contents of the pitcher.
4. Top with Prosecco and Pomegranate Arils.

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Mezcal

Party Punch

by @doshombres

Ingredients

• 2 cups Dos Hombres Mezcal
• 1 ½ cups Pomegranate Juice
• ½ cup Fresh Orange Juice
• ¼ cup Lime Juice
• ⅛ cup Orgeat Syrup
• 2 cups Blood Orange Soda

Preparation

1. Add all ingredients to a punch bowl, add ice, stir to incorporate.
2. Garnish with orange slices, lime slices, and pomegranate seeds.
3. Enjoy with friends!

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The post 10 Batched Cocktails to Mix Up This Thanksgiving appeared first on Chilled Magazine.

Source: Mixology News

Bacardi Limited has achieved a major milestone on Forbes’ 2024 list of the World’s Top Companies for Women.

Marking its third consecutive year on the prestigious list, Bacardi has risen nearly 200 spots from last year to secure the #132 position. This accomplishment highlights the company’s ongoing commitment to progress and makes it the sole pure spirits company recognized on this year’s list.

Women in Leadership is a core pillar of Bacardi’s Belonging program, which aims to foster an environment of fairness and equal opportunity for all. Belonging at Bacardi is a global initiative dedicated to supporting underrepresented groups, including women, in the spirits industry through tailored programs, development opportunities, and more.

“The work we do to maintain a positive workplace at Bacardi matters and makes a difference to our people,” said Leila Stansfield, Global Belonging Lead and Head of Global Travel Retail for Bacardi.

“At Bacardi, we seek to keep raising the bar and are continuously pushing to be better and do better as we build a pipeline of talent and a roadmap for future generations of leaders.”

Bacardi upholds gender equity across recruitment, turnover, pay, engagement, and sense of belonging, with women holding 43% of leadership positions. The company is committed to balanced representation in its core development programs, which are designed to advance talent within Bacardi. Additionally, Bacardi partners with industry associations that provide resources and programming for women and supports community initiatives aimed at creating workplace opportunities for women, both within and beyond the spirits industry.

Produced in partnership with market research firm Statista, the ranking is based largely on survey responses from approximately 100,000 women working for multinational corporations across 37 countries. The Forbes list research rated companies across a series of gender-related topics, willingness to recommend the company, workplace satisfaction, and more. It also considers public opinion through a women-only survey and looks at the makeup of leadership.

“This recognition by Forbes reflects our collective efforts to create an environment where top talent can thrive. As a leader in the spirits industry, we have a responsibility to set the tone and create the opportunities for everyone to succeed,” said Scott Northcutt, SVP Human Resources, Bacardi Limited.

About Bacardi Limited

Bacardi Limited, the world’s largest privately held international spirits company, produces, markets, and distributes spirits and wines. The Bacardi Limited portfolio comprises more than 200 brands and labels, including BACARDÍ® rum, PATRÓN® tequila, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, and other leading and emerging brands including WILLIAM LAWSON’S® Scotch whisky, D’USSÉ® Cognac, ANGEL’S ENVY® American straight whiskey, and ST-GERMAIN® elderflower liqueur.

Founded more than 162 years ago in Santiago de Cuba, family-owned Bacardi Limited currently employs more than 8,000, operates production facilities in 11 countries and territories, and sells its brands in more than 160 markets. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. Visit http://www.bacardilimited.com or follow us on LinkedIn or Instagram.

The post Bacardi Among “Top Companies for Women” by Forbes in 2024 appeared first on Chilled Magazine.

Source: Mixology News

Danilo Božović Managing Partner of Swizzle Rum Bar and Drinkery Miami and bar industry veteran’s book Barkeep 2: The Art of Mixology, Bar & Cocktails makes the perfect gift.

Božović has been a bartender at some of the country’s most awarded bars for over two decades. In addition, his work as a beverage consultant has taken him around the world, where he developed a deep knowledge of international spirits and global trends. Get ready for lessons on unique global spirits like Slivovitz, Clairin, Singani, and Mastiha, together with sections on Caribbean and Latin spirit offerings informed by Božović’s creation of Swizzle Rum Bar & Drinkery, signature cocktails from the bar, and cocktails he encountered on his travels.

The second edition of Barkeep offers updates and insights on mixology, cocktails, craft techniques, classic and contemporary recipes, food, wine, cigars, and easy-to-make ingredients at home.

We Ask Danilo to tell us more about his book:

Tell us something about you in the spirits industry that most people don’t know. What are some important lessons you’ve learned behind the bar?

Being a writer, I love to read books all the time—especially books about mindfulness and cocktails, of course. I’m sure that people would assume that about me, so that’s nothing too much new. I’d say that I’m a fan of UFC; probably not many people know that. I also very much respect and like to watch Canelos and Fury fights. It’s not just the fights, but I also analyze their psychological state. It’s fascinating to me, and I genuinely have the utmost respect for these two individuals.

Talk to us about what inspired you to write your book.

When I was starting to be a bartender, there wasn’t a lot of material available for me to learn from; I would have friends from the U.S. send me CDs and any book I could learn from. Usually, the books in Serbia were mostly Cocktail books or books just focusing on cocktails. It was as tough to find a mentor since experienced bartenders weren’t sharing much information or knowledge. Since it was hard for me as a young bartender to develop myself, I told myself a long time ago that I would do my best to help anyone starting to bartend or, as the book has evolved into anyone looking to learn anything from our cocktail world. The Barkeep book is dedicated to that young me or anyone else in that situation.

Talk to us about Barkeep 2.

The goal with Barkeep 2 was to be as comprehensive and knowledge-giving as possible. Not only does it possess cocktail recipes, but what I’m genuinely proud of is that it goes so much more into the depth of our craft, how to move behind the bar, how to create Cocktails, what to do when you open your bar, it talks about coffee, tea, cigars, wine, it possesses a food lexicon, the history of bartending and so much more. It has everything one would need or wants to read when we talk about our world of mixology and cocktails.

Tell us about Barkeep 1.

Barkeep one was released in 2016. It was done in-depth with the knowledge from our craft. Since then, I have changed as a person and as a bartender and have noticed things that I would like to say more in there for the second book was released. It’s nominated for a James Beard Award, which, to be honest, is my biggest dream to receive.

What should bartenders expect to learn from reading your books?

After reading so many Cocktail books, I wanted to give the world a slightly more different book. It possesses cocktails, but cocktails are not the emphasis of the book. Our craft, the history behind it, the psychological aspect of hospitality and bartending, and the approach towards that craft is what I’m genuinely proud of, Barkeep. I am a very critical person, and it brings me nothing but joy to say that I couldn’t be prouder of Barkeep Book.

Who would you say are your biggest influences in bartending world?

Definitely Dushan Zarić, Dale DeGroff and Igor Hadzismajlovic. I cannot say enough great words about these three individuals. They are the geniuses of our time, and because of the inspiration and respect I had for these individuals, I left my hometown of Belgrade, Serbia, and came to New York to work for Employees Only and Macao Trading Company. Even though you start from the bottom as a stocker and or bar back apprentice at Employees Only, it was nothing but an honor to be there and learn from these two individuals, Dushan and Igor. Also, Gilda Groff was an inspiration for me since I probably took the most from his books than any other cocktail book around 2006.

Barkeep: The Art of Mixology, Bar & Cocktails will be available on Amazon.

For more Gift ideas visit Chilled Magazine’s Annual Holiday Gift Guide.

The post Gift Idea: Barkeep 2: The Art of Mixology, Bar & Cocktails Book appeared first on Chilled Magazine.

Source: Mixology News

On November 8th, 2024, Ole Smoky Distillery announced a $115,000 donation to Friends of the Smokies.

This non-profit supports the National Park Service in its efforts to conserve and protect the Great Smoky Mountains National Park, the most visited national park in the U.S. This marks the fourth consecutive year that Ole Smoky has contributed to the organization, bringing the total amount donated to Friends of the Smokies to $340,000 so far.

Ole Smoky Distillery has been a dedicated long-time supporter of Friends of the Smokies, which inspired the 2021 release of their Limited Edition ‘Friends of the Smokies Blackberry Moonshine,’ a product created to aid in the preservation of the Great Smoky Mountains National Park. In addition to this, Ole Smoky contributes staff for volunteer days within the park and sponsors the organization’s annual events and community initiatives. The $115,000 donation comes from proceeds raised through event sponsorships and the sale of specialty jars at all four Ole Smoky distilleries throughout the year. To mark the occasion, a check presentation was held at The Barn, Ole Smoky’s Distillery in Pigeon Forge, celebrating the charitable act.

“We are so grateful for this donation from Ole Smoky, a business that is both deeply rooted in the Great Smoky Mountains and generously supports the care of our treasured National Park,” said Dana Soehn, President and CEO of Friends of the Smokies.

“Ole Smoky is deeply honored to support our neighbors in East Tennessee and give back to the beautiful Great Smoky Mountains, especially as they face remaining challenges from natural forces like Hurricane Helene this year,” said Robert Hall, CEO of Ole Smoky Distillery.

“Making a difference in the region that shaped our heritage is a privilege, and we’re grateful for the continued support from our fans, whose love for our ‘Friends of the Smokies’ Blackberry Moonshine helps preserve this cherished landmark for future generations.”

The Limited-Edition Commemorative Ole Smoky ‘Friends of the Smokies’ Blackberry Moonshine can be purchased at Ole Smoky’s distilleries in Gatlinburg, Pigeon Forge and Nashville. For more information on how to support the Great Smoky Mountains National Park after Hurricane Helene, visit www.friendsofthesmokies.org.

About Friends of the Smokies

Friends of Great Smoky Mountains National Park assist the National Park Service in its mission to preserve and protect the Great Smoky Mountains National Park by raising funds and public awareness and providing volunteers for needed projects. For more information, visit www.friendsofthesmokies.org.

About Ole Smoky® Distillery LLC

Ole Smoky is the first federally licensed distillery in the history of East Tennessee, serving as the leading distiller of premium moonshine in the world with innovative products and craft authenticity. Founded in 2010, Ole Smoky’s roots are traced to the Smoky Mountains’ earliest settlers, families who produced moonshine with enduring pride and Appalachian spirit. Ole Smoky has been recognized on the Inc. 5000 List of the fastest growing private companies in America for five consecutive years – 2020, 2021, 2022, 2023 and 2024, as well as receiving six Shanken Communications’ Impact Hot Brand Awards, several 2024 Growth Brand Awards from Beverage Information Group, and the 2023 PR%F the Magazine Distillery of the Year award. Today, Ole Smoky’s over 25 creative moonshine flavors and 17 inventive whiskey flavors can be found in all 50 states, 20 countries and at the company’s four famed distilleries in Tennessee: The Holler and The Barrelhouse in Gatlinburg, The Barn in Pigeon Forge, and 6th & Peabody in Nashville. For more information, please visit www.olesmoky.com and follow Ole Smoky on social media @olesmoky.

The post Ole Smoky Donates to Friends of the Smokies for Fourth Consecutive Year appeared first on Chilled Magazine.

Source: Mixology News

Looking for the perfect drink to elevate your evening?

Get ready to sip, savor, and celebrate with this dynamic twist on a classic cocktail—the Reposado Negroni made with El Luchador Reposado Tequila.

Tequila, Vermouth

Reposado Negroni

Ingredients

• 2 oz. El Luchador Reposado Tequila
• 1 oz. Campari
• 1 oz. Sweet Vermouth

Preparation

1. Add all ingredients to a tumbler with ice and stir.
2. Strain over a large cube in a rocks glass.
3. Add an orange slice into the cocktail and serve.

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The post Reposado Negroni with El Luchador Tequila appeared first on Chilled Magazine.

Source: Mixology News

As the holiday season approaches, reach for Chinola Fresh Fruit Liqueurs – natural, low ABV liqueurs made from the Dominican Republic’s most beloved tropical fruits.

The original Passion Fruit liqueur was launched in 2014, through a collaboration between hospitality experts, spirit industry professionals, and a master blender. Its success brought about the development of Chinola’s newest expression, Chinola Mango liqueur, which launched in the spring of this year.

Below are 3 classic cocktail recipes with a Chinola twist, check them out!

Liqueur, Rum, Whiskey

Hot Toddy

Ingredients

• 1 oz Chinola Passion Fruit Liqueur
• 1 ¼ oz. Rye Whiskey or Dark Rum
• ½ oz. Honey
• ¼ oz. Fresh Lemon Juice
• 3 oz. Hot Water

Preparation

1. Add Whiskey, Chinola, honey, and lemon juice in a 6 oz. mug, Irish coffee, or Hot Toddy glass.
2. Top off with hot water and stir until honey is dissolved.

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Gin, Liqueur, Mezcal

Passion Fruit Negroni

Ingredients

• 1 oz. Chinola Passion Fruit Liqueur
• 1 oz. Gin or Mezcal
• 1 oz. Campari

Preparation

1. Stir over ice.
2. Strain over fresh ice into rocks glass.
3. Garnish with an orange twist.

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Liqueur, Rum

Tropical Espresso Martini

Ingredients

• ½ oz. Chinola Passion Fruit Liqueur
• 1 oz. Rum
• 1 oz. Mr Black
• 1 oz. Espresso or Cold Brew
• ¼ oz. Simple Syrup
• Saline

Preparation

1. Shake with ice and strain into coupe.
2. Garnish with an edible flower.

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The post ’Tis The Season with Chinola’s Holiday Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Renowned Scottish actor Ewan McGregor has raised £135,000 for Children’s Hospices Across Scotland (CHAS) after auctioning 150 exclusive bottles from his own personal 1998 cask of Arran Single Malt Whisky from Lochranza Distillery.

A total of 543 bidders from 28 countries placed over 7,000 bids on “Ewan’s Cut,” with the auction raising an impressive £119,893, further supplemented by an additional £15,107. This effort ensures the maximum possible funds will go to CHAS, thanks to waived seller commissions and donated buyer fees.

Bottle #1 of “Ewan’s Cut” reached a remarkable hammer price of £4,350, setting a record for the highest price ever paid for an Arran single malt at auction. This exceptional 26-year-old Arran Single Malt, matured in an ex-Sherry Hogshead cask, is among the oldest whiskies ever crafted by the Lochranza Distillery. Originally gifted to McGregor by the distillery in 1998, the team also contributed their time and expertise to prepare the whisky for auction.

The Leith Agency worked in partnership with Ewan and his brother Colin McGregor to bring “Ewan’s Cut” to life on a pro-bono basis. The bottle design and name were inspired by Ewan’s illustrious career, featuring references to his iconic roles in films like Trainspotting and Star Wars, as well as his memorable Long Way Round adventure. Each of the 150 bottle labels reads like a mini film script, with no two labels alike.

“What a total! I just want to thank each and every one of our partners for putting the time, effort and work into this endeavor,” said Ewan McGregor.

“CHAS has always been very close to my heart, and I am so proud that we were all able to raise such a sum for them. I know it’s the children they help and their families who will benefit a lot from this – so thank you very much to everyone involved and to those that placed generous bids in the auction.”

“We are very grateful to Ewan McGregor, a long-standing supporter and friend of CHAS, for kindly choosing to donate all the proceeds from this special auction to CHAS so we can continue to support children with life-shortening conditions and their families, bringing us closer to our founding mission of reaching every child and family that needs our help,” said Rami Okasha, CEO at CHAS.

“A heartfelt thank you to everyone involved in this exciting auction that enabled so much to be raised for CHAS… Three children die each week in Scotland from an incurable condition. We can only be there for families with the support of kind donations like this. CHAS provides unwavering care to children who may die young and their families, at every step on this hardest of journeys. Proceeds received from this auction make a huge difference to children and families helping us to reach every family across Scotland who needs our help and to keep the joy alive even in the face of death.”

The post Ewan Mcgregor Raises £135,000 for Scottish Charity Through Whisky Auction appeared first on Chilled Magazine.

Source: Mixology News

Being raised in a family that valued food and wine, Clarke Anderson’s interest in food science and culinary arts was sparked early on.

However, after working briefly in the kitchen, he realized his true passion was in beverage service and education after a transformative trip to northern Italy and southern France. “I had never felt such a strong connection between people and their agriculture. That’s what I’m aiming for here at home.” Clarke’s career began as a sommelier at Fogo de Chao in Atlanta, and he later joined Ford Fry’s team, helping open no. 246 and The Optimist. He expanded his role over the years and now helps guide several beverage programs at restaurants, including St. Cecilia, BeetleCat, Marcel, and Le Loup in Nashville. He is a Level II Certified Sommelier by The Court of Master Sommeliers and a founding member of the Southeastern Sommelier Society.

At Le Loup, which opened in 2022, Clarke has created a sophisticated, intimate bar experience inspired by New York and L.A. cocktail bars. Located in Nashville’s East Germantown neighborhood, the bar offers over 50 cocktails, with categories such as Originals, Classics, Forgotten Classics, and Tributes. Clarke explains the importance of the design: “Custom-built wells behind the bar – inspired by a pilot’s cockpit & designed for optimized, streamlined execution – ensure every bartender has everything they need at arm’s reach. And Le Loup’s ice program is unlike anything else in the region, with a focus on proper temperature and exceptional execution via hand carving, house-frozen ice blocks, shaved granitas, and in-vessel specialty flavored ice – depending on what best suits each drink.”

Clarke has embraced buzzy ingredients like matcha, turmeric, and tepache in his cocktails. “Matcha adds earthiness; a lot of cocktails that have honey lack that earthy component, and matcha tends to give us earthy components from the green tea. Matcha is highly caffeinated, so it gives a boost too.” For turmeric, he starts with a straightforward ginger honey recipe, and adds it. “We get fresh turmeric in cases and process it. You get a shaken whiskey sour situation with spice from ginger then a lot of earthiness from turmeric.” Finally, tepache is a historic ingredient, in that it’s been made in pineapple growing regions all over Central and South America for 1,000 years. “It’s a low alcohol situation, so fermentation happens slowly over a couple of days and gives us single digital alcohol numbers.

You can ferment it all the way to get to 7%, but we stop it and refrigerate it, which gives some alcohol and some sweetness. This drink is about the balance: acidity from pineapples, sweetness from pineapples, and a little bit of alcohol.” He offers key advice for bartenders working with these ingredients. “Cocktails are balanced by proportions, and adding more or less of something—even while you think you’re cool giving someone extra booze—you’re throwing the balance of the cocktail off.” He also stresses using fresh ingredients and recommends not bulk-prepping certain items. “If you are making turmeric syrup, make just what you need for a few days.”

On the wellness trend in cocktails, Clarke’s take is pretty clear: “Cocktails are not vitamins. A lot of people are mixing these ingredients in NA drinks. If you are looking for libation that makes you feel good, leave the alcohol out. If you want a wellness drink, leave out the alcohol. You can add a NA spirit or club soda. Takes trial and error because dilution is different. Save your money and work with modifiers like bitters and cordials. If you do use NA, stick to something more of a modifier than base spirit.”

Ultimately, Clarke’s approach to cocktails is about balance and precision, whether creating an alcoholic drink or a wellness-focused non-alcoholic one.

For this version, we are using the matcha just over the top for garnish, which gives a wonderful aromatic addition to the drinker. 

Photo by Emily Schultz

Rum

Bumble Bee cocktail

by Le Loup Nashville

Ingredients

• 1 egg white
• ½ oz. minted honey syrup
• ¾ oz. lime juice
• ¾ oz. flor de cana
• ¾ oz. diplomatico

Preparation

1. Shake } strain } dry shake } coupe } GF Twist discard } Matcha Dust.

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Photo by Andrew Thomas Lee

Liqueur, Mezcal, Tequila

Viva Maria

by Le Loup Nashville

Ingredients

• 6 JD* chili tincture
• 2 JD Peychauds Bitters
• .25 oz Pina Gomme Syrup
• .5 oz lime juice
• .5 oz mezcal
• 1 oz lunazul blanco
• 1.5 oz tepache

Preparation

1. Etched rocks } Baller Ice } chili threads  *Japanese dasher bottle.

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The post Ask A Bartender: Clarke Anderson on Mixing with Matcha, Turmeric and Tepache appeared first on Chilled Magazine.

Source: Mixology News

Absolut has been named as the #1 spirits brand in TIME World’s Best Brands of 2024 – TIME’s inaugural list released in partnership with Statista this year, a leading provider of market and consumer data and rankings.

Scores are determined by evaluating brand awareness, social buzz, likeability, usage, and loyalty through a survey of over 22,000 U.S. consumers across 66 categories. The survey provides an unbiased perspective on how customers view and engage with brands, highlighting the influence of a strong marketing presence on consumer choices. Absolut received a perfect score of 100 (out of 100).

“We are thrilled to share that Absolut Vodka has been voted the #1 Spirit Brand in TIME’s World’s Best Brands of 2024,” said Caroline Begley, Vice President Marketing at Pernod Ricard USA.

“This incredible recognition, voted by US consumers, is proof that strong connections with our community drives lasting success, shapes consumer decisions and builds an iconic brand. Thank you to everyone who supports and believes in Absolut—this one’s for you!”

For the full list of TIME’s World’s Best Brands of 2024, visit time.com/collection/worlds-best-brands-2024.

—
ENJOY RESPONSIBLY
ENJOY RESPONSIBLY. ABSOLUT® VODKA. PRODUCT OF SWEDEN. 40% ALC./VOL. DISTILLED FROM GRAIN. ©2024 IMPORTED BY ABSOLUT SPIRITS CO., NEW YORK, NY.

The post Absolut Announced as #1 Spirits Brand in TIME World’s Best Brands of 2024 appeared first on Chilled Magazine.

Source: Mixology News

The common tulip glass shape has been around since the late 1700s as the “dock” trade verification glass for sherries and ports.

Popularity increased in the 1800-1900s as a result of Great Britain’s worldwide sherry and port trade. Tulips are characterized by a rim diameter smaller than the maximum bowl diameter. The convenience of the tiny, single-serving sherry/wine tulip glass, readily available in every drinking household, inspired its adoption for scotch whisky, and it’s usage spread to include most spirits. Today tulips are preferred by the majority of spirits drinkers worldwide for drinking, tasting, evaluating, and judging spirits.

In 2012, along comes Arsilica, Inc. a beverage sensory research company in Nevada, performing sensory studies to examine a simple problem which has been overlooked for decades, but finally rears its head as consumers become more eager to discover the flavor qualities of well-crafted spirits.

Problem Description: Decades of whiskey drinkers have been conditioned by tulips designed for 22% ABV (alcohol by volume) fortified wines. 40%+ ABV spirits in a 22% glass creates a nose bomb. Most drinkers believe ethanol cannot be separated from other aromas and drink for the ethanol, not the spirit. Eth-heads depend on critics, authors, and whiskey gurus who prefer traditional tulips with little knowledge of sensory science to tell them what flavors they may enjoy. Purchasing decisions are influenced by marketing suggestions and ads, not personal preference. Most become label buyers, equating price, high ABV, and scarcity with high quality. They believe tiny rim tulips collect all aromas when they actually collect massive amounts of pungent, anesthetic ethanol which masks aromas and flavors. Numbed, drinkers easily adopt subliminal marketing suggestions to define what they cannot smell and is hidden behind an ethanol mask..

The Solution: Flavor = 90% aroma + 5% taste + 5% mouthfeel. Adding a “neck” to the glass forces molecules closer together, imparts higher expansion velocities to lower mass aromas. Overabundant, lowest-mass ethanol moves quickly to the rim edge, leaving behind high-mass, complex character aromas for easy detection, while the flared rim controls aroma expansion, completely unmasking, retaining, and displaying all aromas for accurate olfactory detection, identification, and quality assessment. This innovative glassware is called NEAT, an acronym for Naturally Engineered Aroma Technology.

The Official Glass for Spirits Competitions: Olfactory fatigue is the biggest problem with competitions who judge multi-sample flights. Unfortunately, tulips destroy ratings for entrants evaluated late in flights of 4 or more samples. Ethanol increasingly and unknowingly numbs judges’ noses (nose-blindness), deteriorating their ability to detect, identify, and discriminate aromas, the 90% contribution to flavor. NEAT eliminates nose-blindness and levels the playing field, giving all entrants a fair chance at attaining ratings commensurate with quality. NEAT is the official spirits competition judging glass for 40+ events annually, with those events placing evaluation accuracy as highest priority.

NEAT for Serious Spirits Lovers: Purchasing decisions are placed back in the hands of drinkers, away from marketers’ suggestions. Self-discovery, personal choice, and gender equity for more sensitive female noses are finally addressed. NEAT’s future as a “go-to” glass depends on drinkers’ desire to seek spirits’ subtle nuances and flavors over the instant gratification provided by strong ethanol.

Cask Strengths: Cask strengths contain less water (hydrogen bonding), therefore more intense flavor profiles. However, since high ethanol works against olfactory, cask strengths in tulips quickly numb the nose while subtler flavors and aromas go undetected and unappreciated. Most cask strength drinkers are infatuated with higher ethanol and do not care about aromas and flavor.

Summary: For most drinkers the decision to remain in the tulip glass camp is simple. Tulips are the iconic symbol and identity badge of fraternal recognition and bonding for all spirits drinkers. To simpler minds, moving ethanol away from the nose wasn’t discovered and implemented long time ago, so it’s probably fake news; the world stops for them at the tulip. The problem is more complex, as no one can pinpoint the exact moment at which their olfactory begins to deteriorate, and very few are even aware of its occurrence. Silent and stealthy, powerful ethanol rules olfactory. Everyone benefits as NEAT (1) opens new avenues for the spirits industry to meet consumer needs with sensory expressions, (2) improves consumers’ perception and meaningful purchasing decisions, and (3) provides competitions with an accurate diagnostic tool to enhance primary objectives – presenting true aroma and flavor profiles, aiding honest assessments and ratings.

Using the NEAT glass requires familiarity, as the wide lip can spill when “throwing back” the contents, as common with tulips. Slowly sipping NEAT is all about appreciating, enjoying, and accurately evaluating spirits to determine character and quality rather than forcing copious amounts of ethanol into the nasal passages to achieve a quick contact high in the name of tradition. Become a serious spirits drinker and get more sensory understanding and appreciation for all spirits with NEAT. Take control of your purchasing decisions by changing glassware or continue buying because you are motivated by cute marketing and subliminal suggestion.

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

George F Manska, CR&D, Arsilica, Inc.  Engineer, inventor of the NEAT glass, sensory science researcher, entrepreneur.

Mission: Replace myth and misinformation with scientific truth through consumer education.

Contact: george@arsilica.com, phone 702.332.7305. For more information: www.theneatglass.com/shop

The post Inside Manska’s Mind: Sensory Science Changes Spirits’ Appreciation—What have you been missing? appeared first on Chilled Magazine.

Source: Mixology News