Honolulu Bars Archives - Page 2 of 405 - Side Bar

Crisp, sweet, and unmistakably tied to the season, apples signal the arrival of fall—bringing thoughts of cozy baked goods, spiced ciders, and orchard-fresh flavors.

Beloved by 91% of consumers (Datassential), the apple is one of the world’s most popular fruits, with more than 7,500 varieties grown globally. Beyond its versatility behind the bar, apples also offer health benefits, rich in fiber and antioxidants that support heart, gut, and brain health. To showcase just how adaptable this ingredient can be in cocktails, Monin shares a lineup of recipes featuring everything from their Granny Smith Apple Purée to Classic Apple Syrup and comforting Caramel Apple Butter.

Liqueur, Rum

Caramel Apple Mai Tai

by Michael Moberly, Beverage Innovation Manager

Ingredients

• 1 oz. Monin Caramel Apple Butter Syrup
• 2 oz. Premium Gold Rum
• ½ oz. Grand Marnier Orange Liqueur
• 1 oz. Pineapple Juice
• ½ oz. Fresh Lime Juice

• 2 dashes Angostura Bitters
• Glassware: 12 oz. Tiki
• Garnish: Dehydrated Pineapple, Apple Slice, Cinnamon
• Stick, Pineapple Frond

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into serving glass with ice.
4. Add garnish and serve.

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Whiskey

Heartland Highball

by Michael Moberly, Beverage Innovation Manager

Ingredients

• ¾ oz. Monin Apple Syrup
• 2 oz. Bourbon
• 1 dash Angostura Bitters
• Soda, to top
• Glassware: 16 oz. Collins
• Garnish: Apple Slice, Expressed Lemon Peel

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add garnish and serve.

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Liqueur, Vodka

Harvest Cosmo

by Michael Moberly, Beverage Innovation Manager

Ingredients

• ½ oz. Monin Apple Syrup
• 1 ½ oz. Vodka
• ½ oz. Cointreau
• ½ oz. Fresh Lime Juice
• 1 oz. Cranberry Juice
• Glassware: 8 oz. Coupe
• Garnish: Green Apple Round

Preparation

1. Chill serving glass.
2. Pour ingredients into mixing glass with 2/3 ice in order listed.
3. Cap, shake and strain into chilled serving glass.
4. Add garnish and serve.

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Non-Alcoholic

Jolly(ish) Rancher

by Julia Melucci, Beverage Innovation Director

Ingredients

• 1 oz. Monin Granny Smith Apple Syrup
• ½ oz. Fresh Lemon Juice
• 2 oz. White Cranberry Juice
• 2 oz. Green Tea
• Glassware: 12 oz.
• Garnish: Gummy Candy

Preparation

1. Fill serving glass full of ice.
2. Pour ingredients into mixing tin or order listed.
3. Add ice from serving glass.
4. Cap, shake and pour back into serving glass.
5. Add garnish and serve.

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Non-Alcoholic

Apple Pie Shake

by Angela Thompson, Senior Beverage Innovation Director

Ingredients

• 1 oz. Monin Apple Syrup
• 1 oz. Monin Spiced Brown Sugar Syrup
• 4 scoops Vanilla Ice Cream
• 2 oz. Milk
• Glassware: 16 oz.
• Garnish: Brown Sugar and Cinnamon Mini Apple Pie, Whipped Cream

Preparation

1. Add ingredients into blender cup in order listed.
2. Cap and blend until smooth.
3. Pour into serving glass, add garnish and serve.

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The post In the Limelight: Apple Recipes from Monin appeared first on Chilled Magazine.

Source: Mixology News

These five sustainable spirits are rewriting the rules of conscious cocktailing, proving that eco-friendly doesn’t mean compromising flavor. Ready to sip your way to a better world?

Wheyward Spirit

It isn’t just upcycling; it’s alchemy.

Here’s a plot twist worthy of a sustainability superhero story. Wheyward Spirit takes leftover whey—that protein-packed liquid that gets ditched during cheesemaking—and transforms it into liquid gold. In the process, they’ve saved 500,000 pounds of whey from heading for landfills.

We’re talking a smooth, clean spirit that can fit into endless summer cocktail recipes, including your beloved spritz. It’s a match made in heaven for a good, hard twist on a Hugo, for one of those special summer nights out, on the town or terrace.

No matter where you enjoy your spritz, it becomes a conversation piece that literally prevents food waste from hitting landfills.

Alma Finca Liqueur

Saving the bees with every bottle.

Alma Finca is like sunshine in a bottle. The Mexican orange liqueur comes from the vibrant Yucatan peninsula, and is made with only citrus from there, too. From bitter oranges to sweet oranges to fragrant Persian lime leaves, this liqueur is juicy and alive in every cocktail it encounters. And don’t get us started about the spritz. The liqueur comes alive when paired with all things that sing relaxation, like hibiscus and ginger. Still, all you need is a little prosecco or cava with some rosemary sprigs and soda, and you’re good to go.

But we didn’t even get to the best part; the company’s collaboration with Chef Richard Sandoval. The all-star team set up beehives to pollinate the fruit orchards, allowing more bees to thrive and keep our planet alive. Not only that, Chef Sandoval continues to host events with Alma Finca, contributing proceeds to the World Bee Project.

Procera Gin

Bringing gin back to its origins, Procera reminds us that there wouldn’t be a good London Dry without Africa, where the most marvelous juniper grows. And not just any juniper; the Juniperus Procera.

Procera Gin is a liquid illustration of alluring African botanicals that will set your simplest gin & tonic ablaze with sweet spice. With fresh (not dry) juniper berries, it has a flavor profile that you will not find anywhere else. It also has a sustainability model you won’t find anywhere else, either.

This spirit’s brand keeps everything Kenyan, from botanicals to bottle. Besides minimizing the supply chain of shipping gin to some distillery in Europe, Procera handpicks its juniper just nearby its Kenya distillery, and it combats deforestation in the process. For every bottle sold, a tree is planted in Kenya’s highlands. Moreover, the Procera team commits to the community from spirit to glass, with all Procera Gin packaged in a stunning bottle made of recycled glass, by Kitengela Glass in Nairobi.

Lost Explorer Mezcal

Few mezcals are this transparent about their sustainability measures. Just a glimpse at Lost Explorer’s site, and they lay out the truth about making a Mother Nature-loving mezcal for the most novice of drinkers.

From local community-building partnerships that uplift women entrepreneurs to remarkable regenerative agriculture measures, Lost Explorer ensures that every step of its mezcal production respects the foundation that enabled this exceptional mezcal to become what it is: a smoky sultry spirit that will elevate your usual Hugo spritz or give a good kick to the beloved negroni Sbagliato.

Arbikie Distillery

Forget farm to table—let’s talk seed to bar. Arbikie takes sustainability to the next level by covering every aspect of the supply chain itself. That means that every bottle has a consistently low carbon footprint and unadulterated flavor.

One innovation—spirits made from peas. Yes, those green things your mom used to force you to eat. Master Distiller Kirsty Black spent years researching the most eco-friendly crop to create a captivating base spirit. The discovery? Peas. They require 0 nitrogen fertilizer, which is a cause of soil degradation and water pollution.

The result? The world’s first climate-positive gin and vodka; the Nàdar series, named after nature itself in Gaelic. The revolutionary Nàdar line-up adds a dose of hope to your spritz, letting you sip towards a more sustainable future. We love their Nàdar vodka transformed into a lime berry spritz; the ultimate way to cool off on a hot summer’s day.

The post 5 Earth-Loving Spirits Every Bartender Should Know appeared first on Chilled Magazine.

Source: Mixology News

At this year’s Tales of the Cocktail, Kimpton Hotels and Singani 63 teamed up for a cocktail competition that highlighted some of the country’s most creative bartenders.

Taking home the win was Cecelia Crook, Lead Bartender at Merchant & Trade inside The Tyron Park Hotel in Charlotte, NC.

Her standout creation, La Altura, impressed judges with its bright, layered flavors and elegant balance. Built on the floral, aromatic base of Singani 63, the cocktail blends yuzu, paw paw cream, and honeysuckle water for a refreshing yet complex profile, finished with a crisp Topo Chico topper for effervescence. See below for the winning cocktail recipe as well as Cecelia’s inspiration!

I was inspired by the classic Bolivian Tumbo cocktail which is a blend of Singani, sweetened condensed milk and tumbo fruit (flavor described as a mixture of banana and passionfruit). The Tumbo cocktail is served blended with no ice. The serve of the drink immediately reminded me of a Ramos Fizz, which I thought would showcase the floral and tropical qualities of Singani beautifully. I also was reminded of a local Appalachian mountain fruit called Paw Paw, which is described as having a banana/passionfruit profile, similar to the Bolivian tumbo fruit. 

I was inspired to make an Appalachian version of the Tumbo cocktail, with a nod to New Orleans via the Ramos. I wanted to highlight all of the delicate aromas and flavors of Singani including the tropical, floral and citrus notes. I made my own Honeysuckle Flower Water using foraged petals and a DIY method of vapor distillation from an old episode of Good Eats with Alton Brown. I infused my cream with the Paw Paw fruit pulp from Asheville (delicious for an ice cream base). I made a simple yuzu syrup which compliments the flavor profile of Singani. I used yuzu juice instead of a lemon lime mixture because I think it is a more delicate and brighter kind of citrus for this application. — Cecilia Crook

Brandy

La Altura

Ingredients

• 2. oz. Singani 63
• 1 oz. Yuzu Juice
• 0.75 oz. Yuzu Syrup
• 1 oz. Paw Paw Cream
• 4 drops Honeysuckle Water
• Topo Chico, to top

Preparation

1. Dry shake, then add ice and shake again to dilute and combine.
2. Strain into a Collins glass, let rest briefly, and top with Topo Chico.

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The post Behind Cecelia Crook’s La Altura, the Cocktail That Won the Kimpton Hotels x Singani 63 Competition at Tales of the Cocktail 2025 appeared first on Chilled Magazine.

Source: Mixology News

Science never sipped so smoothly.

When tequila meets cutting-edge taste science, some sorcery happens. That’s exactly what’s happening with 1800 Tequila and The Taste Collective. This isn’t your typical spirits education program—It’s a bold fusion of neuroscience, culture, and craft that’s revolutionizing how bartenders understand their own palates.

And we have the ultimate tequila nerd behind it.

Jaime Salas, Head of Legacy & Advocacy for Proximo Spirits’ agave portfolio, is that nerd. As a leader in tequila education, Salas carries some serious credentials; from a childhood spent between San Francisco and Jalisco to a career decorated in credentials spanning over 25 years in the tequila industry, Salas is a certified tequila expert, mezcal expert, and a tequila educator.

In other words, Salas knows a little something about Mexico’s liquid gold.

His mission? Delivering authentic value to the bartending community while honoring 1800 Tequila’s obsession with taste.

“Like a fingerprint, your palate is uniquely yours—a distinct blend of biological, emotional, and experiential elements that crafts your perception of flavor,” says Salas.

“Taste is this wonderful thing that helps us all experience the world in rich colors, but at the bar, sometimes we only speak in terms of flavors, as if these are fixed and experienced the same by everyone. That’s why mastering your personal taste profile isn’t just beneficial; it can push the boundaries. Understanding the complexities of taste—from genetic influences to the impacts of culture and environment—requires both science and insight. That’s where our panel of incredible experts, including Dr. Arielle Johnson, Nacho, and Chef Ana, come in to help us bring that science to life for the bartending community.”

This insight sparked The Taste Collective’s core innovation—a specialized analysis developed with world-renowned taste scientist Dr. Arielle Johnson. Here is where the science gets serious, seriously cool. Bartenders undergo comprehensive taste profiling that goes way beyond the basic five flavors. They taste without smell, explore emotional connections to flavors, and receive a customized taste profile revealing their strengths, biases, and blind spots. It’s like getting a roadmap to your own taste DNA.

Or unlocking a new level of originality in mixology.

“1800 Tequila has always had a foothold in tradition as well as innovation through various unique finishes, special filtration, and barrel blending,” shares Salas.

“From the creation of the world’s first Añejo, to our latest innovations bringing new flavor propositions to the category, we provide bartenders with more options to choose from when creating new, flavorful serves. We experiment with flavor much like bartenders do.”

What started as an internal ‘thought experiment’ has evolved into something remarkable. The program now features master class videos and live events across major cities with the experts traveling from coast-to-coast to showcase the best in taste and culture.

The goal isn’t just promoting the legacy of 1800 Tequila. It’s about clearing up tequila misconceptions while giving bartenders deeper tools for cocktail innovation. “This program is all about providing value to the community,” explains Salas.

“Twenty years ago, tequila wasn’t thought of as a luxury spirit or one that has the versatility of clear spirits in mixology. Thankfully, that perception has changed, but there are plenty of misconceptions that remain about tequila, so we hope this program clears some of those up.”

Salas sums it up best: ‘Taste is everything!’ And with the Taste Collective, bartenders now have the science—and the spirit—to prove it.

The post Jaime Salas Reveals His Agave Insights with The Taste Collective by 1800 Tequila appeared first on Chilled Magazine.

Source: Mixology News

Trevin Hutchins, the Bar Director at Aphotic in San Francisco, recently won the 2024 Exceptional Cocktails Award

He describes bartending as a “subculture” where cocktails serve as a “thread that ties a global community together,” emphasizing the importance of collaboration in his career.

At Aphotic, Hutchins and his team developed a flavor library of 27 single botanical spirits, which form the backbone of their cocktail menu. A notable creation is the Bespoke Classic cocktail, which reimagines familiar drinks using house-distilled spirits. For example, a Manhattan might be transformed by blending bold rye whiskey with a plum blossom distillate, resulting in a drink that is both familiar to their guests but uniquely exclusive to Aphotic.

Hutchins emphasizes the importance of ingredient sourcing in creating new spirits and cocktails. Collaborating with local partners, Aphotic sources organic botanicals and foraged ingredients, starting the process with maceration in neutral grain spirit. The goal is to develop a spirit that is “rich in flavor and true to the fresh botanical taste and smell,” often requiring several revisions to perfect. Their approach to cocktails is grounded in classic foundations, allowing for the layering of complex, unique flavors.

The drinks program at Aphotic is designed to complement Chef Peter Hemsley’s seafood-forward tasting menu, highlighting the crossover between the culinary and cocktail worlds.

Botanicals like juniper, traditionally used in cooking, play a key role in their signature cocktails, such as the Aphotic Martini, which features gin infused with juniper and seaweed.

“The tie is strong between the two worlds. Botanicals have long been used in the cooking or curing process of seafood. Juniper, the main botanical of gin, is commonly used to cure salmon for lox, and seaweed has many culinary applications. Both happen to be the main botanicals of our gin for our signature cocktail, the Aphotic Martini. There is a lot of crossover between the cocktail and the culinary worlds, especially with what we do.”

Aphotic also caters to the growing demand for non-alcoholic pairings with the same level of care and creativity as their spirited offerings. Hutchins notes that creating these beverages is more challenging, as every ingredient is developed from scratch, resulting in a longer R&D process.

For aspiring bartenders, Hutchins advises, “Never stop learning. Start with the classics: Sour, Daisy, Collins, Smash, Old Fashioned, Martini, etc. They are the mother cocktails that created the blueprint for everything that has come after. Once you have a mastery of these, you can start to break the rules.”

The post Trevin Hutchins, the Bar Director at Aphotic in San Francisco, recently won the 2024 Exceptional Cocktails Award appeared first on Chilled Magazine.

Source: Mixology News

Tucked away in Manhattan’s West Village, Vintage Green offers an intimate escape for cocktail lovers, blending classic technique with adventurous flavors.

Chef Chris D’Ambrosio curates upscale small plates that range from decadent oysters and caviar to playful nods to New York classics. Meanwhile, Beverage Director Nancy Santiago’s cocktail menu serves elevated takes like the Passionfruit Aperol Margarita alongside signature bar creations.

Their Water Lily is a standout— a vibrant mix of lemon, vanilla simple, lychee, and Koya pandan liqueur, rounded out with Hendrick’s Gin. The result is a fragrant, floral-forward sip with bright citrus notes, subtle sweetness, and an exotic twist that lingers long after the last drop.

Photo by Jose Portillo

Gin, Liqueur

Water Lily

Ingredients

• ½ oz. Lemon Juice
• ¼ oz. Vanilla Simple Syrup
• 1 oz. Lychee
• ¾ oz. Koya Pandan Liqueur
• 1 ½ oz. Hendrick’s Gin

Preparation

1. Shake with ice and strain into a coupe glass over one KD cube.
2. Rim half the glass with wasabi pea dust and finish with a butterfly wafer clipped to the rim.

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The post Water Lily appeared first on Chilled Magazine.

Source: Mixology News

Hey bartenders, don’t just get tools—get statement pieces. Check out Barfly’s new Black Out™ Finish!

Designed with an ultra-durable coating to resist wear, Barfly Black Out delivers long lasting performance and appearance. Built for working bartenders, every piece blends durability with a modern matte-black aesthetic—where design meets performance.

Products offered in Black Out™ Finish include 28 oz. and 18 oz. shakers and tins, Diamond Lattice double wall mixing tin, heavy-duty spring bar strainer, heavy-duty 4-prong spring strainer, fine mesh spring bar strainer, Julep strainer,1 x 2 oz. Japanese style jigger, 13 13/16” Japanese style bar spoon, 11 13/16” classic bar spoon, 11 13/16” bar spoon with muddler, Basic Set, Deluxe Set, Deluxe II Set.
 

The post Barfly Launches Black Out Finish appeared first on Chilled Magazine.

Source: Mixology News

Midtown Manhattan just welcomed a new spot that’s already getting a lot of attention, and for good reason. BarChef, which originally opened in Toronto back in 2008, has brought its show-stopping cocktail program to New York City.

The bar, which opened its doors on June 18, is less about just grabbing a drink and more about watching a performance unfold right before your eyes. The bartenders use modern pastry techniques, aromatics activated right at your table, and even liquid nitrogen to build drinks that look like works of art.

The descriptions on the menu, with items like “citrus encapsulation” and “balsam fir cream,” read like they belong in a top-tier restaurant. This isn’t just mixing spirits, as it’s a full-on production that makes for an exciting night out. The whole idea is to create a memorable, nostalgic, and emotional drinking experience for you.

The drinks themselves are definitely the main attraction. The Golden Honey Penicillin, made with beeswax-infused Johnnie Walker Black Label, comes with a side of honey sherbet that pairs perfectly with the drink’s flavors.

One of the most visually impressive drinks you can order is the Spring Thaw, a mix of Champagne and Tanqueray No. 10 Gin that is presented like a small garden, complete with edible flower petals and a magical dry-ice fog that flows over your table. The Sailor’s Mojito was a personal favorite, a refreshing take on the classic that was great for a summer evening. It came with its own dry-ice moment and a side of edible mojito pearls that pop in your mouth. These special cocktails are on the pricier side, but you’re paying for the craftsmanship and the spectacle that comes along with each one.

For those of you not looking for a big production, BarChef has a full bar for classic cocktails if that’s more your speed. So, if you just want a well-made standard drink, they have you covered at their Contemporary Bar. The food menu is just as thoughtfully put together, with a selection of Japanese-inspired dishes designed to go with the drinks. You’ll find small plates like Wagyu Tartare and Oxtail Potstickers, or you can go for bigger main courses like a Seared A5 Japanese Wagyu Ribeye or an Oven Roasted Chilean Sea Bass. They also have some more casual bar food, like Truffle Waffle Fries and Tallow Shishito Peppers, that are a step up from typical bar snacks. The menu gives you plenty of options whether you want a full meal or just something to nibble on.

The space itself adds to the overall experience. One of the coolest parts is the fully retractable rooftop. On clear nights, they open it up, and you’re sitting right under the Empire State Building, looking up at it through the glass ceiling or when the roof is open. It’s an incredible view that makes the place feel special. Between the inventive drinks, the great food, and the stunning location, you’ll find BarChef is a spot that seems perfect for a fun night out in the city and is one of the coolest new places to open in Manhattan. It successfully brings a very different and artistic approach to cocktail culture to the New York scene. Cheers.

The post One of New York City’s Newest Bars Brings Theatrical Cocktails to Manhattan appeared first on Chilled Magazine.

Source: Mixology News

This year, dining out has been about more than what is on the plate.

From flames dancing over cocktails to show-stopping dishes prepared at the table, table-side theatrics are transforming the way guests experience restaurants.

Richard Sandoval Hospitality (RSH) is at the forefront of this movement, bringing bold flavors and interactive presentations to its locations nationwide. Whether it’s a Flaming Mexican Coffee ignited in Cabo or a Flamed Mango Coquito setting Chicago aglow, RSH is redefining the art of dining with moments that are as memorable as the meals themselves.

“The Flaming Mexican Coffee is crafted table-side with tequila, coffee liqueur, and freshly brewed coffee, finished with a cascade of flame. The fire intensifies the roasted notes, while the spectacle captures the warmth and vibrancy of Mexican hospitality. It’s equal parts comfort, craft, and theater.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality

Photo by Richard Sandoval Hospitality

Liqueur, Rum, Vodka

Flaming Mexican Coffee

by Cayao Cabo & Toro Cabo

Ingredients

• 2 oz. Kahlua
• ½ oz. Spirit (Bourbon, Tequila, Rum)
• ¼ oz. 151 Rum
• 8 oz. Fresh French Press Coffee
• House-made Whipped Cream
• Top with desired topping (Chocolate Abuelita, Nutmeg, Cinnamon, etc.)
• Glassware: Jarrito
• Garnish: Cinnamon & Sugar crust

Preparation

1. Preheat the mezcal and Ancho Reyes to create a flame in the cup.
2. When the alcohol has been heated, the flame will remain lit, and it is time to spoon the cinnamon that will catch in contact with the fire. Do this movement as many times as necessary for the guest to enjoy it.
3. Turn off the heat and pour the other ingredients into the cup.
4. Complete with whipped cream and chocolate.

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“The coquito is a beloved holiday tradition from Puerto Rico, often called the island’s version of eggnog. We wanted to honor that heritage while giving it a playful, tropical twist with mango and a table-side flame. The fire elevates the aromas of cinnamon and coconut, creating both a cultural nod and a showpiece moment for our guests.” — Riesler Morales, Head of Mixology, Richard Sandoval Hospitality

Photo by Richard Sandoval Hospitality

Rum

Flamed Mango Coquito

by Toro Chicago

Ingredients

• 2 oz. Añejo Rum
• 1 oz. Mango Purée (ripe, strained)
• 1 oz. Sweetened Condensed Milk
• 1 oz. Coconut Cream
• 1 oz. Evaporated Milk

• ¼ tsp Ground Cinnamon
• 2 dashes Vanilla Extract
• Optional: pinch of freshly grated Nutmeg
• Glassware: Small Clay Cup or Lowball
• Garnish: Dehydrated Mango Slice & grated Cinnamon

Preparation

1. Add all ingredients to a shaker tin with ice.
2. Shake vigorously until well chilled and emulsified.
3. Fine strain into a chilled small clay cup or lowball glass.
4. Garnish with a dried mango slice and a sprinkle of cinnamon on top.

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The post Table-side Theatrics: How RSH Is Redefining Dining in 2025 appeared first on Chilled Magazine.

Source: Mixology News

Sometimes, we get stuck thinking exclusively about whiskey when we think of slow-sipping spirits, and that’s a shame.

There is a myriad of sippable dark rums, mezcals, and a whole slew of tequilas. While we could write about the complexities of all the non-whiskey sipping spirits, today, it’s tequila’s time, specifically, añejo tequila.

To be considered an añejo tequila, the spirit must be matured between one and three years in oak barrels. The result is a complex, sippable spirit known for its flavors of oaky wood, dried fruits, roasted agave, caramelized sugar, vanilla beans, and gentle spices.

Now that you’ve learned a little bit about añejo tequila, it’s time to find some to add to your back bar. Here are some of our favorites:

Tequila Ocho Añejo

Terroir-driven, with spice, dried herb, and earthy layers. Complex and elegant—a perfect contemplative sip for summer’s end.

El Tesoro Añejo

El Tesoro Añejo isn’t your average tequila. This award-winning oak, agave, and vanilla-centered tequila was matured for two to three years in ex-bourbon barrels.

Don Fulano Añejo

Aged for at least 30 months in French Limousin Oak barrels, Don Fulano Añejo is an exceptional tequila loaded with flavors like toffee, roasted agave, vanilla, oak, and gentle spices.

1800 Añejo

Aged in French oak and finished in American oak, 1800 balances roasted agave with toffee, butterscotch, toasted coconut, and a warm, spicy finish—accessible, versatile, and bartender-approved for sipping or cocktails.

Check out The Taste Collective with 1800 here.

Cazadores Añejo

Cazadores Añejo is matured for at least a full year in new American oak barrels. This creates a noteworthy, sippable tequila with flavors like vanilla, candied nuts, agave, and cinnamon.

Casa Noble Añejo

This sustainable, flavorful tequila is matured for two years in new French oak barrels. This creates a tequila filled with notes of oak, caramel, vanilla, cooked agave, dried fruits, and light spices.

Milagro Select Añejo

This memorable expression is a blend of tequila that was matured between 12-14 months in American oak barrels and 18-24 months in French oak barrels. This creates a complex tequila with flavors like oak, chocolate, vanilla, and spices.

Don Julio Añejo

Best enjoyed neat or on the rocks, Don Julio Añejo is aged in small batches for eighteen months in American white oak barrels. This creates a nuanced, sippable tequila with flavors like vanilla, oak, agave, and spices.

Fortaleza Añejo

This 100% Blue Weber agave, double-distilled tequila was matured for eighteen months in American oak barrels, giving it notes of cooked agave, caramelized sugar, oak, and candied orange peels.

Patrón Añejo

There’s no bigger name in the tequila world than Patrón. You can’t go wrong with Patrón Añejo. Matured for at least twelve months in small white oak barrels, it’s known for its flavors of toffee, baking spices, cooked agave, and vanilla. Patrón Sherry Cask Añejo is also a must-try—rich and decadent, aged in sherry casks to deliver dark chocolate, coffee, and dried fruit flavors—luxurious neat or on the rocks.

Bonus Picks:

Herradura Añejo

Matured for a full 25 months, Herradura Añejo is an outstanding sipping tequila. It’s filled with flavors of candied nuts, baking spices, tropical fruits, agave, and vanilla beans.

Olmeca Altos Añejo

If you only buy one tequila on this list, make it Olmeca Altos Añejo. This award-winning tequila has flavors like dried fruits, toffee, agave, oak, and light spices thanks to being matured for twelve months in ex-bourbon barrels.

The post Top 10 Añejo Tequilas Perfect for End of Summer Sipping appeared first on Chilled Magazine.

Source: Mixology News